No. 183. _Blanquettes of Turkey._ With the remains of a roasted or
boiled turkey you may make a very nice blanquette, cutting the meat into
small thin slices, chop up the bones, and put them into a stewpan with
an onion, half a blade of mace, and a very little lean ham or bacon,
just cover with water, boil twenty minutes, and with the stock make a
white sauce as directed (No. 7, Kitchen of the Wealthy), put the slices
into a stewpan, just cover with a little of the sauce, add a little
white pepper, salt, and grated nutmeg, make all hot together, not,
however, allowing it to boil, finish with three tablespoonfuls of cream,
mixed with the yolk of an egg, stir in quickly, pour out upon a dish,
and serve with triangular scippets of fried or toasted bread round. When
cucumbers are in season I frequently use one, cutting it in pieces two
inches in length, which again split into three, peel, and take out all
the seeds, put them into a stewpan, with a few chopped onions, a little
butter and sugar, and stew gently over a slow fire until tender; five
minutes before serving add them to the blanquette, they being a great
improvement.
No. 184. _Boudins of Turkey._ Cut up all the flesh remaining upon a
turkey into small dice, if about a pound and a half, put a teaspoonful
of chopped onions into a stewpan, with a piece of butter of the size of
two walnuts, pass a few seconds over the fire, then add half a
tablespoonful of flour (mix well) and the mince, which moisten with a
pint of stock made from the bones as in the last, simmer some time,
keeping it moved, season with a little pepper, salt, and sugar, finish
with the yolks of three eggs, which stir in quickly over the fire, not
allowing it to boil afterwards, pour out upon a dish until cold; just
before ready to serve, divide it into equal parts, roll out each to
about the size of small eggs, shaping them to fancy, egg and bread-crumb
twice over, fry in very hot lard or dripping of a light brown colour,
and serve. A little ham or tongue (should you have any left) cut small,
and mixed with the mince would be a great improvement.
No. 185. _Turban of Croquettes._ Croquettes are made precisely as the
last, but not more than half the size; when done, dress them in crown
upon a border of mashed potatoes, and have ready some of the blanquette
of turkey, which serve in the centre.
No. 186. _Minced and Grilled Turkey._ Detach the leg, wing, or take off
the best part of the turkey remaining, which season well with pepper and
salt, and broil over a good fire, have ready prepared a mince from the
remaining flesh of the turkey, made as directed for the boudins, but
omitting the yolks of eggs; when quite hot and well seasoned pour into
your dish, and dress the broiled piece upon it.
No. 187. _Devilled Turkey._ Cut up the remains of your turkey into
good-sized pieces or joints, if sufficient, cut incisions crosswise upon
each piece, and well rub them with cayenne pepper, broil quickly over a
sharp fire, dress them in your dish, and have ready the following sauce:
put a tablespoonful of chopped eschalots in a stewpan with a
wineglassful of Chili vinegar, reduce to half, add half a pint of thin
melted butter, two tablespoonfuls of catsup, and two of Worcestershire
sauce, boil about a quarter of an hour, stir in two ounces of fresh
butter, pour over and serve. Many persons like the above best dry, so it
would be as well to serve the sauce separate in a boat, or a little
plain gravy only underneath. The remains of poulardes, capons, or fowls
may be dressed precisely as directed for the turkey.
No. 188. _Goose Hashed._ The remains of a goose is only fit for hashing,
or devilling, for which proceed as last directed; when for hashing put a
spoonful of chopped onions into a stewpan, with an ounce of butter, pass
over the fire until becoming rather brown, when add a tablespoonful of
flour, mix well, cut up the remains of a goose into moderate-sized
pieces, season with pepper and salt, add about a pint of stock or water,
let simmer ten minutes, when pour out upon a dish and serve. For a
variation, a little sage and a couple of apples sliced and cooked in the
sauce is very good.
No. 189. _Stewed Duck and Peas._ Procure a duck trussed with the legs
turned inside, which put into a stewpan, with two ounces of butter and a
quarter of a pound of streaked bacon, let remain over a fire, stirring
occasionally until lightly browned, when add a good tablespoonful of
flour (mix well) and a pint of broth or water, stir round gently until
boiling, when skim, and add twenty button onions, a bunch of parsley,
with a bay-leaf, and two cloves, let simmer a quarter of an hour, then
add a quart of nice young peas, let simmer until done, which will take
about half an hour longer, take out the duck, place it upon your dish
(taking away the string it was trussed with), take out the parsley and
bay-leaf, season the peas with a little pepper, salt, and sugar, reduce
a little if not sufficiently thick, pour over the duck and serve.
No. 190. _Duckling with Turnips_ is a very favorite dish amongst the
middle classes in France. Proceed as in the last, but instead of peas
use about forty pieces of good turnips cut into moderate-sized square
pieces, having previously fried them of a light yellow colour in a
little butter or lard, and drained them upon a sieve; dress the duck
upon a dish as before, season the sauce with a little pepper, salt, and
sugar, reduce until rather thick, a thin sauce not suiting a dish of
this description; the turnips must not, however, be in purée; sauce over
and serve.
The remains of ducks left from a previous dinner may be hashed as
directed for goose, and for variety, should peas be in season, a pint
previously boiled may be added to the hash just before serving. The sage
and apple must in all cases be omitted.
No. 191. _Fricassee of Fowl or Chicken._ Cut a fowl or chicken into
eight pieces, that is, the two wings and legs dividing the back and
breast into two pieces each, wash well, put them into a stewpan and
cover with water, season with a teaspoonful of salt, a little pepper, a
good bunch of parsley, four cloves, and a blade of mace, let boil twenty
minutes, pass the stock through a sieve into a basin, take out the
pieces of fowl, trim well, then in another stewpan put two ounces of
butter, with which mix a good spoonful of flour, moisten with the stock,
and put in the pieces of fowl, stir occasionally, until boiling, skim
well, add twenty button onions, let simmer until the onions are tender,
when add a gill of cream, with which you have mixed the yolks of two
eggs, stir in quickly over the fire, but do not let boil, take out the
pieces, dress in pyramid upon your dish, sauce over and serve.
No. 192. _Fricassee of Fowl with Mushrooms._ Proceed as in the last, but
add twenty mushrooms (peeled, if very black), not too large, about ten
minutes before adding the cream and yolks of eggs.
No. 193. _Currie of Fowl, Oriental Fashion._ Peel and cut two large
onions into thin slices, which put into a stewpan, with two ounces of
butter, fry them over a slow fire until lightly browned and quite pulpy,
then add a good tablespoonful of currie-powder, and one of currie-paste,
mix well, add half a pint of broth or water, let boil, keeping it
stirred, then have a fowl cut into eight pieces, which put in the
stewpan, cover well with the currie, add half a pint of cream, let
simmer gently three quarters of an hour over a slow fire, stirring
occasionally, take out the pieces, dress pyramidically upon a dish, pour
the sauce over, and serve with rice plain boiled as directed (page 51)
on a separate dish.
No. 194. _Broiled Fowl._ Procure a fowl trussed as for boiling, cut out
the back-bone and press quite flat, season well with pepper, salt, and
chopped eschalots, place in a sauté-pan, fry upon both sides, take out,
egg over with a paste-brush, dip into bread-crumbs, place upon the
gridiron, over a moderate fire, and broil a very light brown colour,
glaze over, if any, and serve with a little plain gravy, or mushroom
sauce, made by putting half a pint of melted butter into a stewpan, with
about twenty button mushrooms, well washed, let simmer ten minutes, add
two tablespoonfuls of catsup, and two of Harvey sauce, finish with a pat
of butter, pour the sauce in the dish, dress the fowl over and serve. I
very frequently also serve it at home with a sauce à la tartare made as
directed page 19.
No. 195. _Fowl Sautéd in Oil._ Cut a fowl in pieces as described for the
fricassee, and put them into a stewpan, with four spoonfuls of oil,
place over the fire and when of a light brown colour add a good
tablespoonful of flour (mix well), and moisten with a pint of broth or
water, let simmer a quarter of an hour, keeping well skimmed, add a raw
truffle cut in slices, or a few mushrooms, season with a little pepper,
salt, sugar, and a little scraped garlic the size of a pea, take out the
pieces of fowl, which dress pyramidically upon your dish, reduce the
sauce over the fire, keeping it stirred until adhering to the back of
the spoon, when pour over and serve.
No. 196. _Fricassee of Rabbits._ Cut two nice young rabbits into very
neat joints, or the legs only may be used, and put them into lukewarm
water to disgorge for half an hour, take out and put them into a stewpan
with a large onion cut into slices, two cloves, a blade of mace, a
little parsley, one bay-leaf, and a quarter of a pound of streaked bacon
cut in dice; just cover with water, let simmer a quarter of an hour,
keeping it well skimmed, pass the stock through a sieve, and proceed
precisely as for the fricassee of fowl, page 689.
No. 197. _Gibelotte of Rabbits._ Cut two young rabbits into joints as in
the last, cut also half a pound of streaked bacon into dice, fry the
bacon in butter in a stewpan, then put in the pieces of rabbits; when
slightly browned add a good spoonful of flour, mix well, and moisten
with rather more than a pint of water, season with a little salt and
pepper, when beginning to boil skim well, add fifty button onions, and a
few button mushrooms, if any, let simmer a quarter of an hour, take out
the pieces of rabbit, which dress in pyramid upon a dish; let the sauce
boil, keeping it stirred, until the onions are quite tender, and the
sauce thick enough to adhere to the back of the spoon, when add a little
colouring, pour over the rabbit and serve.
No. 198. _Currie of Rabbit._ Cut four middling-sized onions and two
apples in slices, and put them into a stewpan with two ounces of butter,
place over a moderate fire, stirring occasionally, until the onions are
slightly browned and quite pulpy, when add two tablespoonfuls of
currie-powder and one of currie-paste; mix well, and moisten with half a
pint of stock or water, let boil; have ready a couple of young rabbits
cut into joints, and fried in butter in a sauté or frying-pan of a nice
brown colour, put into the currie sauce, season with a little salt and
juice of lemon, let stew very gently over a very slow fire, stirring
occasionally, until the rabbit is quite tender, when dress upon your
dish, and serve with rice, plain boiled, separate.
The legs only of the rabbits may be dressed in either of the foregoing
ways, should the fillets be required for other purposes.
No. 199. _Rabbit Pies._ Cut two or three rabbits up in joints, and a
pound of streaked bacon in slices; butter a pie-dish, lay some of the
slices of bacon upon the bottom, dip the pieces of rabbits into flour,
place a layer of them over the bacon, season well with pepper and salt,
then add another layer of bacon, then rabbit, again seasoning,
proceeding thus, building them in a dome above the edge of the dish;
have ready a pound of half puff paste made as directed (page 480), with
which cover them, ornamenting the top with leaves; egg over lightly, and
bake about an hour and a half in a moderate oven, put half a pint of
good gravy in with a funnel, and serve.
Rabbits plain boiled and served with onion sauce are also very
excellent; make the sauce thus: peel and cut six large onions into very
small dice, put into a stewpan, with two ounces of butter, pass five
minutes over the fire, keeping it stirred, add two ounces of flour, mix
well, moisten with a pint and a half of milk, season with a little white
pepper, salt, and sugar, keep stirring over the fire until the onions
are quite tender, and it becomes rather a thickish sauce, when serve
over the rabbit.
The remains of rabbits may be warmed and served with the above sauce,
made into blanquettes, or minced as directed for turkeys or fowls.
No. 200. _Pigeon Pie._ Procure four pigeons, but not trussed, and cut
off the feet; have a nice tender rump-steak, well seasoned, which dip in
flour and lay at the bottom of a buttered pie-dish; place the pigeon
over, elevating their tails to meet in the centre, season well with
pepper and salt, place a piece of fat bacon over the breast of each
bird, sprinkle a few chopped eschalots over, have six eggs boiled, the
yolks of which place in the dish, pour in half a pint of water, and
cover the pie with a pound of half puff paste made as directed (page
480), ornamenting the top with leaves of paste, sticking the pigeons’
feet in the centre, and brushing eggs lightly over the top; bake about
an hour and a half in a moderate oven. Lamb or veal may be used instead
of the beef at the bottom, if preferred, and the whole of the eggs, each
cut in four lengthwise, instead of the yolks only.
No. 201. _Pigeons in Compote._ Put half a pound of lean bacon, cut into
large dice, in a stewpan, with half an ounce of butter, pass a few
minutes over the fire, then have three pigeons trussed with their legs
turned inside, place them in the stewpan with the bacon, breasts
downwards, let remain until becoming of a light brown colour, moving
them round occasionally; add a tablespoonful of flour, move round until
becoming a little browned, moisten with a pint, or a little more, water,
mix well, add a good bunch of parsley, with a bay-leaf, thirty button
onions, a little pepper and salt, let simmer three quarters of an hour,
skimming well, dress the pigeons upon a dish, with the bacon and onions
round, reduce the sauce to a proper consistency, take out the parsley
and bay-leaf, pour over and serve.
No. 202. _Stewed Pigeons with Peas._ Proceed precisely as in the last,
but adding nearly a quart of very fresh peas with the onions and
parsley, omitting the bay-leaf; dress the pigeons upon a dish, pour the
peas and sauce over when ready to serve.
GAME.--No. 203. _Pheasants, Partridges, Grouse, Black Game, Woodcocks,
etc._, by the greater part of the population are preferred plain
roasted, which is, in my opinion, the best; but by way of change, and
for the method of dressing the remains of any description of birds, I
have given the few following simple receipts:
No. 204. _Small Pheasants, the Miller’s Fashion._ Roast a pheasant as
directed (page 403), previously dipping it in flour, and occasionally
shaking flour over whilst roasting, thus it will be very crisp and keep
nearly white; put the crumb of two French rolls in a stewpan, with half
a pint of milk, a small eschalot, a bay-leaf, an ounce of butter, and a
little pepper and salt; let boil, take out the eschalot and bay-leaf,
place a piece of buttered toast upon your dish, pour the sauce over,
dress the pheasant upon the top, and serve; a little gravy may also be
served separate in a boat.
No. 205. _Pheasant with Cabbage._ Procure a nice white-heart winter
cabbage, which cut in quarters, and blanch five minutes in boiling
water, drain quite dry, cut off part of the stalk, season well with
salt, place it in a stewpan, with half a pound of streaked bacon and a
pint of broth, and stew gently for about half an hour; then have a
pheasant about three parts roasted, thrust it into the cabbage whilst
hot, and let the whole stew gently together half an hour longer; take
out the pheasant and cabbage, squeezing it to the sides of the stewpan
to extract the stock, dress the cabbage in pyramid upon your dish, with
the pheasant upon the top, dress the bacon, cut in slices, around, skim
the stock well, let reduce to half, pour round and serve.
No. 206. _Hashed Pheasant._ From the remains of a pheasant previously
served, make a hash in the following manner: cut it up into smallish
pieces and put them into a stewpan, with a little flour, half a glass of
port wine, a little pepper and salt, and a bay-leaf, and sufficient
broth (or water with a piece of glaze in it) to moisten it; let simmer
very gently five minutes, take out the pieces, dress them upon your
dish, pass the sauce through a hair sieve over, and serve.
No. 207. _A Plain Salmi of Pheasants._ Cut off and trim well the best
pieces remaining of pheasants, previously served, and put them into a
stewpan; then in another stewpan put the bones and trimmings (broken up
small), with an onion in slices, a little parsley, a bay-leaf, four
peppercorns, and a glass of sherry, boil a few minutes; then stir in a
tablespoonful of flour, and moisten by degrees with a pint of broth (or
water with a piece of glaze), boil about ten minutes, keeping it
stirred; when thick enough to adhere to the back of the spoon, pass
through a tammie or fine sieve, into the other stewpan over the pieces
of pheasants, warm altogether gently, not allowing it to boil, colour a
little brown with half a spoonful of colouring (page 673), take out the
pieces, dress in pyramid sauce over, and serve with scippets of fried or
toasted bread, cut in the shape of hearts, round.
The remains of pheasants may be minced and served with eggs boiled five
minutes, and the shells taken off, or made into boudins or croquettes as
directed for turkey (page 687), as may any other description of game.
No. 208. _Grouse, Scotch Fashion._ Plain roast the grouse, dress them
upon toast on your dish, and serve with plain melted butter poured over
them; they may also be dressed in any of the ways directed for
pheasants, with the exception of being stewed with the cabbage; black
game is dressed precisely the same as the grouse.
No. 209. _Partridges à la Jardinière._ Have a plain round tin cutter,
with which cut about forty pieces of carrot and turnip, each about the
thickness of a quill, and half an inch in length; put them into a
stewpan with twenty button onions, two ounces of butter, and a
teaspoonful of powdered sugar; pass over a sharp fire until the
vegetables become covered with a thinnish glaze, when add a
tablespoonful of flour (mix well) and a pint of stock or gravy; let
simmer until the vegetables are tender, keeping it well skimmed. Roast
two partridges rather underdone, which put into the sauce twenty minutes
before serving; let simmer very gently, skim off all the fat, dress the
birds upon a dish, pour the sauce and vegetables over, and serve.
No. 210. _Partridges with Cabbage._ Proceed exactly as described for the
pheasant, but using two birds instead of one: if convenient, it would be
a great improvement to lard the breasts of the birds with fat bacon.
No. 211. _Partridges sautéd with Mushrooms._ Divide two partridges each
into halves, beat them a little flattish, put two or three
tablespoonfuls of salad-oil into a flat stewpan, lay in the partridges,
the inner side downwards, first seasoning with a little pepper, salt,
and chopped eschalots; place over a moderate fire, put a cover upon the
stewpan, and let remain until of a light brown colour; remove the lid,
turn the partridges over, and let remain until coloured the other side;
then pour off a little of the oil, add a tablespoonful of flour, turn
round until well mixed, add a good glassful of sherry, half a pint of
stock or water, and twenty small button mushrooms; let simmer until the
partridges are tender, and the sauce thick enough to adhere to them;
having kept it well skimmed, season with a little pepper, salt, and
sugar, if required; lay the partridges upon a dish, sauce over, and
serve.
The remains of partridges may be hashed or served in a plain salmi,
precisely as directed for pheasants.
No. 212. _Woodcocks, Downshire Fashion._ Plain roast the woodcocks as
directed (page 407), catching their tails upon toast, upon which, when
done, dress the birds upon a dish; pour a thick melted butter (with
which you have mixed the yolk of an egg and a little cream) over,
sprinkle lightly with bread-crumbs, salamander a light brown colour, and
serve with a little gravy round.
No. 213. _Woodcocks à la Chasseur._ Roast two woodcocks rather
underdone, catching the interior upon a large piece of toast; when done,
cut each one in four, and place in a stewpan with the remainder of the
interior, chopped small; add a little pepper and salt, a glass of
sherry, a little chopped eschalots, parsley, the juice of half a lemon,
and half a gill of broth; let simmer a few minutes, dish rather high
upon the toast, sauce over, and serve.
No. 214. _Hashed Woodcocks._ Should you have any remaining from a
previous dinner, cut each one in four or more pieces; chop all that
remains in the interior, which mix with a small piece of butter, a
spoonful of bread-crumbs, and a little chopped parsley, make six
croutons in the shape of hearts from a piece of toasted bread, spread
the above preparation upon each, and place a short time in the oven;
hash the pieces as directed for the pheasant, dress in pyramid on a
dish, with the croutons round, sauce over, and serve.
No. 215. _Snipes à la Minute._ Put a quarter of a pound of butter in a
stewpan, over which lay six snipes, breasts downwards; add a spoonful of
chopped onions, one ditto of parsley, a little grated nutmeg, half a
teaspoonful of salt, and a saltspoonful of pepper; set over a brisk fire
seven or ten minutes (according to the size of the birds), stirring
occasionally, then add the juice of two lemons, two glasses of sherry or
bucellas wine, and a spoonful of finely-grated crust of bread; let the
whole simmer a few minutes, dress the birds upon a dish, mix the sauce
well, pour over, and serve.
No. 216. _Plovers, with English raw Truffles._ Put a quarter of a pound
of butter in a stewpan, over which place four plovers, breasts
downwards, and eight raw truffles, well washed, peeled, and cut into
thickish slices; add also two cloves, a bay-leaf, half a teaspoonful of
salt, and a saltspoonful of pepper; pass the whole ten minutes over a
sharp fire, stirring occasionally; add half a tablespoonful of flour,
mix well, moisten with a gill of broth and a glass of white wine, let
simmer ten minutes longer, skim well, dress the birds upon a dish,
reduce the sauce, add a little sugar and the juice of a lemon, sauce
over, and serve.
No. 217. _Wild Duck._ Truss as directed (p. 688, No. 189), rub all over
with the liver, making it quite red, and roast twenty minutes before a
good fire, then with a sharp knife cut eight incisions down the breast;
you have put an ounce of butter into a stewpan with a quarter of a
saltspoonful of cayenne, the rind of an orange, free from pith, cut in
strips, blanched in boiling water, and well drained upon a sieve, and
the juice of a lemon; warm over the fire, and when melted, but not oily,
pour over the duck, and serve.
No. 218. _Hashed Wild Duck._ Cut up the remains of a duck or ducks into
neat pieces, and put into a stewpan with half or a tablespoonful of
flour, depending upon the quantity; mix well, moisten with a glass or
two of wine, and sufficient broth or water to make a thickish sauce,
season well, add a little Harvey sauce, mushroom catsup, a little sugar,
and cayenne pepper; let simmer but not boil, take out the pieces, which
dress upon toast, reduce the sauce, pour over, and serve. A little
colouring may be added if approved of.
No. 219. _Widgeons._ Truss as for wild ducks, rub over with some of
their livers, chop up the remainder, which mix with a few bread-crumbs,
a little chopped lemon-peel, chopped parsley, and an egg, with which
stuff the interior; roast nearly as long as for the wild duck before a
very sharp fire, dress upon toast on a dish, and have ready the
following sauce: put half a glass of port wine into a stewpan, with a
teaspoonful of chopped eschalot, a little salt, pepper, and cayenne;
boil a few minutes, add the juice of a lemon, and two ounces of fresh
butter, sauce over, and serve. Widgeons are hashed in the same manner as
described for wild duck.
No. 220. _Teal, a new Method._ Procure four, draw them, then put half a
pound of butter upon a plate, with a little pepper, grated nutmeg,
parsley, a spoonful of grated crust of bread, the juice of a lemon, and
the liver of the teal; mix well together, and with it fill the interior
of the teal; cover them with slices of lemon, fold in thin slices of
bacon, then in paper, and roast twenty minutes before a sharp fire; take
off the paper, brown the bacon, dress them upon a slice of thick toast,
letting the butter from the teal run over it, and serve very hot.
No. 221. _Teal à la sans Façon._ Roast four teal quite plain, prepare a
quarter of a pound of butter, as above, with the omission of the livers,
which place in a stewpan over the fire, stirring quickly, until forming
a kind of sauce; add some fillets from the pulp of a lemon, sauce over,
and serve. The remains of teal also make an excellent hash.
No. 222. _Larks à la Minute._ Proceed as directed for snipes à la
minute, previously stuffing them with their livers, as directed for
widgeons, adding a few mushrooms at the commencement, and not letting
them stew too quickly, or the bottom would become brown and give a bad
flavour to the sauce; ten minutes is quite sufficient to stew them.
No. 223. _Lark Pie._ Cover the bottom of a pie-dish with thin slices of
beef and fat bacon, over which lay ten or twelve larks, previously
rolled in flour, season with a teaspoonful of salt, a quarter do. of
pepper, one of chopped parsley, and one of chopped eschalot; lay a
bay-leaf over, add a gill of broth, and cover with three quarters of a
pound of half puff paste (p. 480); bake one hour in a moderate oven,
shake well to make the gravy in the pie form a kind of sauce, and serve
quite hot.
No. 224. _Jugged Hare._ Put nearly half a pound of butter into a
good-sized stewpan with ten ounces of flour, making rather a thinnish
roux by continually turning over a slow fire until becoming of a
yellowish tinge, then add a pound of good streaked bacon, previously cut
into good-sized square pieces; keep stirring a few minutes longer over
the fire; you have previously cut the hare into nice pieces, throw them
into the stewpan, and stir over the fire until becoming firm, when
moisten with four glasses of port wine, and sufficient water to cover
them; when beginning to boil, skim well, season in proportion to the
size of your hare, let simmer, add two bay-leaves, four cloves, and,
when about half done, forty button onions, or ten large ones, cut into
slices; let simmer until the whole is well done, the sauce requiring to
be rather thick; dress the pieces as high as possible upon your dish,
sauce over, and serve. The remains are excellent either cold or warmed
up again in the stewpan. If cheap and in season, a few small new
potatoes are excellent stewed with it.
No. 225. _Another and more simple Method._ Put a quarter of a pound of
butter with a pound of bacon, cut into dice, and the hare, cut into
pieces, in a stewpan set upon a moderate fire until the pieces of hare
are becoming firm, when add six ounces of flour, mix well and moisten
with sufficient water to cover it, add two glasses of any kind of wine
and one of vinegar, season as above, let simmer until tender, keeping
well skimmed: when done, and the sauce becoming quite thick, dress upon
your dish, and serve as before.