_Ris de Veau aux Pistaches à la Dr. Roots._
Take three fine sweetbreads, clean them well with milk and water, in
order to make them as white as possible; do them gradually in a stewpan
with good white gravy, some onion, carrot, and celery, with a little
mace; then stuff them well with pistachio nuts nicely bruised; put them
“en papillote” (that is, to oil or butter a piece of paper, which you
fasten round by twisting it along the edge) and give them a nice
wholesome colour; they will require from twenty to twenty-five minutes
to bring them to a proper state of excellence, with the good, fine,
wholesome colour they may be served up, with white endive, or celery
sauce aux pistaches, after the above manner.
_Potage froid, ou Salade à la Dr. Roots._
Make some very good and highly-flavoured calf’s-head soup, with a good
abundance of egg and forcemeat balls, and some sausage-meat introduced
therein; the pieces of calf’s-head should not be cut larger than an inch
square. When this soup is properly prepared and ripe, pour it into
several milkpans, to the depth of about two inches; let it stand in this
way to cool and stiffen, for the next day’s use.
Dress a nice light salad of mustard and cress, with endive and a slight
sprinkle of well-cut celery; take this salad from the bowl (in which it
has been dressed), lightly with a fork, and form in a pyramid in the
centre of a dish, around which place tastefully-ornamented slices of the
cold and substantial soup, cut into slices about the size and thickness
of calf’s liver that is usually served up with bacon. Garnish with
slices of hard-boiled eggs and lemon. This, if properly managed, forms
not only a pretty-looking spring dish, but a most excellent one.
_Roast Swan à la Norwich._
Take three pounds of beef, beat fine in a mortar,
Put it into the Swan--that is, when you’ve caught her;
Some pepper, salt, mace, some nutmeg, an onion,
Will heighten the flavour in Gourmand’s opinion;
Then tie it up tight with a small piece of tape,
That the gravy and other things may not escape.
A meal-paste (rather stiff) should be laid on the breast,
And some whited-brown paper should cover the rest.
Fifteen minutes at least ere the Swan you take down,
Pull the paste off the bird, that the breast may get brown.