quarter of a pound each, and two pieces of pickle pork of the same
weight. Put them into a pot, cover with water, and when it boils skim
clean, and add half a savoy, two ounces of champignons, some turnips,
carrots, onions, leeks, celery, one bay leaf, whole black pepper, a few
allspice, and a small quantity of mace. When the meats are nearly done,
add two quarts of strong veal stock, and when tender take them out, put
them into a deep dish, and preserve them hot till they are to be served
up; then strain the liquor, skim it free from fat, season to the palate
with cayenne pepper, a little salt, and lemon juice, and add a small
quantity of colour; then have ready turnips and carrots cut into
haricots, some celery heads trimmed three inches long, and some whole
onions peeled. Let them be sweated down, till three parts tender, in
separate stewpans, and strain the essences of them to the above liquor;
clear it with whites of eggs, strain it through a tamis cloth, mix the
vegetables, add the liquor to them, boil them gently for ten minutes,
and serve them over the meats.
_Light Forcemeat for Pies or Fowls, &c._
CUT in pieces lean veal, ham, and fat bacon; add chopped parsley, thyme,
eschallots, a little beaten spices, juice of lemon, pepper and salt, a
few cleaned mushrooms, or mushroom powder. Put over a slow fire till
three parts done; then pound in a marble mortar till very fine, and add
a sufficient quantity of yolk of raw eggs and breadcrumbs to bind it.
_Forcemeat Balls for Ragouts, &c._
CUT lean veal and beef suet into small pieces, and add chopped parsley,
thyme, marjoram, savory, eschallots, pepper, salt, breadcrumbs, a little
grated nutmeg, and yolk of raw eggs. Pound all well together, and roll
into balls.
N. B. The balls should be boiled or fried before they are added to any
thing.
_Egg for Balls._
BOIL six eggs, take the yolks, pound them, and add a little flour and
salt, and the yolks of two raw eggs. Mix all well together, and roll
into balls. They must be boiled before added to any made dish or soup.
_Omlets of Eggs for garnishing or cutting in Slips._
TAKE eggs, break them, and put the yolks and whites into separate pans;
beat them up with a little salt, and then put them again into separate
earthen vessels rubbed with sweet oil. Have ready a pot of boiling
water over a fire, put them in close covered, and let the omlets steam
till thoroughly done.
_Ox Cheek._
BONE and wash clean the cheek; then tie it up like a rump of beef, put
it in a braising pan with some good stock (or water); when it boils,
skim it, add two bay leaves, a little garlick, some onions, champignons,
celery, carrots, half a small cabbage, turnips, a bundle of sweet herbs,
whole black pepper, a little allspice and mace. Let the cheek stew till
near done, then cut off the strings, put the cheek in a clean stewpan,
strain the liquor through a sieve, skim off the fat very clean, season
with lemon juice, cayenne pepper and salt, add a little colour, clear it
with eggs, strain it through a tamis cloth to the cheek, and stew it
till tender.
_Beef Tails._
CUT the tails into joints, and blanch and wash them; then braise them
till tender, drain them dry, and serve them up with haricot sauce over.
_Haricot Sauce._
TAKE clean turnips and carrots, and scoop or cut them into shapes, some
celery heads cut about two inches long, button onions peeled, some dry
or green morells, and artichoke bottoms cut into pieces. Let them all be
blanched in separate stewpans till three parts done; then drain and put
them all together with some small mushrooms stewed, and a good cullis
well-seasoned, and simmer the vegetables till done.
_Beef Collops._
TAKE the fillet from the under part of a rump of beef, cut it into small
thin slices, and fry them till three parts done; then add to them slices
of pickle cucumbers, small mushrooms stewed, blanched oysters, some
good-seasoned cullis, and stew them till tender.
_Fillet of Beef larded._
TAKE a fillet or piece of a rump, force it and lard it with bacon, turn
it round like a fillet of veal, roast it, glaize the top, and serve it
up with the following sauce made with cullis, lemon pickle, and ketchup;
add likewise some scalded celery heads and button onions; then stew till
tender, and put the sauce round the beef.
_Beef Pallets._
SCALD and scale the pallets clean, and boil them till tender; when cool
roll them up with forcemeat in the middle, and tie them with thread;
braise them as white as possible and serve them up with a sauce made of
ham, breast of fowl, pickle cucumbers, omlets of eggs, and good-seasoned
cullis or benshamelle.
N. B. The ham, &c. are to be cut in the form of dice, and the omlets
made as omlets for garnishing.
_Rump of Beef a-la-daube, or braised._
BONE a rump of beef and daub it with slips of fat bacon, seasoned with
sweet herbs, eschallots, beaten spices, pepper, and salt. Bind it round
with packthread, and braise it till tender; then wipe it dry, glaize
the top, and serve it up with the sauce round. Either Spanish onion
sauce, or savoy, haricot, or ashée sauce may be used.
N. B. It may be served with the sauce either plain or daubed.
_To make Spanish Onion Sauce._
BRAISE six Spanish onions with the beef till three parts done; then peel
them, and add some good cullis, seasoned with cayenne pepper, salt,
lemon juice, and a little sifted lump sugar, and stew them till tender.
_Savoy Sauce._
CUT some savoys in quarters, blanch them, and then tie them round and
braise them with the beef till half done. Take them out of the liquor,
cut off the string, and put them into a stewpan with good strong cullis,
and simmer them till tender.
_Ashée Sauce._
TAKE some pickle cucumbers chopped small, then capers, parsley,
eschallots, breast of a fowl, lean of ham, carrots, and yolks and whites
of eggs. Then add to them a good-seasoned cullis and a little mushroom
ketchup. Simmer all together a quarter of an hour.
N. B. The ham, fowl, egg, and carrot to be boiled before they are
chopped.
_Brisket of Beef with Spanish Onions._
TO be done in the same manner as the rump, but not to be daubed with
bacon.
_Brisket of Beef with Ashée or Haricot._
TO be done in the same manner as the preceding.
_Rump of Beef a-la mode._
BONE the rump, daub it with slips of fat bacon seasoned with sweet
herbs, beaten spices, and pepper and salt. Bind it round with
packthread, put it into a braising pan, cover it with some veal stock,
make it boil, skim it, and add a pint of red port, some onions, turnips,
celery, a few bay leaves, garlick, champignons, a few whole allspice,
and a little mace. Let it stew till nearly done; then take it out of the
liquor, cut off the strings, wipe it dry, and put it into a clean
stewpan. Then strain the liquor, skim the fat off clean, season with
cayenne, salt, a gill of vinegar, lemon pickle, and a small quantity of
juice of lemon; add a little colour, clear it with whites of eggs, and
strain it through a tamis cloth to the beef. Stew it gently till done,
and serve it up in a deep dish.
N. B. To the liquor, when cleared with eggs and strained, may be added
some passing of flour and butter, by way of thickening, if approved. The
reason for clearing the liquor is, that it will make it appear bright
either thickened or plain.
_Baked Beef._
BONE a leg of beef, wash it clean, chop plenty of parsley, a middling
quantity of thyme, eschallots, marjoram, savory, and a little basil.
Then mix them together, and add a small quantity of beaten allspice,
mace, cloves, pepper, and salt. Rub the beef well with the ingredients,
set it in an earthen pan, put to it a gill of vinegar, half a pint of
red port, eight middling-sized whole onions peeled, two bay leaves, a
few fresh or dried champignons. Let the meat remain till next day; then
add a sufficient quantity of water to it, cover the pan close, and bake
the meat till tender.
_Marrow Bones._
CHOP the bones at each end so as to stand steady; then wash them clean,
saw them in halves, set them upright in a saucepan with water, and boil
them two hours. Serve them up very hot, and with fresh toasted bread.
_Mutton Rumps marinated._
CLEAN and cut the rumps of an equal length, and lay them in a pan and
the marinate liquor for a whole night; then pass them in butter till
nearly done. Lay them on a dish to cool, wash them over with yolk of
egg, and breadcrumb them. Fry them gently in boiling lard till done,
and of a nice colour. Drain them dry, and serve them up with a very
good-seasoned cullis sauce and ketchup in it.
N. B. In the same manner may be done mutton steaks.
_To make Marinate._
TAKE a little gravy, vinegar, salt, whole black pepper, a few bay
leaves, onions sliced, a clove of garlick, and a little thyme. Boil all
together and strain it.
_Haricot Mutton Cutlets._
CUT a loin or best end of a neck of mutton into steaks, trim them neat,
and fry them till three parts done, and of a nice colour. Put them into
a stewpan, add a little liquor to preserve them from burning, and simmer
till tender. Lay the steaks round in a dish, and serve them up with
haricot sauce over.
N. B. The essence that the steaks were stewed in to be strained,
skimmed clean from fat, and added to the sauce.
_Fillet of Mutton with Cucumbers._
TAKE the best end of a neck of mutton, cut off the under bone, leaving
the long ones on; then trim it neat, lard it, or let it remain plain;
roast it gently, glaize it, and serve it up with cucumber sauce under.
_Stewed Cucumbers._
TAKE fresh gathered cucumbers, pare them, cut them into shapes if seedy,
or slices if young. Put them into a stewpan, and add a little salt,
vinegar, and an onion. Simmer them over a fire till nearly done and the
liquor reduced, or fry them with a bit of fresh butter, and add a good
strong cullis. Let the cucumbers stew till done, and serve them up with
the mutton, which may be roasted with larding (or plain).
N. B. The cucumbers may be served as an entrée of itself, and fried
bread put round them.
_Mutton Cutlets with Potatoes._
CUT a loin of mutton into steaks, beat them with a chopper, and trim
them neat. Pass them in sweet herbs, eschallots, pepper, salt, and lemon
juice. When nearly done, lay them on a dish till almost cool, and then
egg, breadcrumb, and fry them in boiling lard till of a light brown
colour. Place the steaks round in a dish, leaving a cavity in the
center, which is to be filled up with potatoes, and the sauce under the
steaks.
N. B. The potatoes to be peeled, scooped, or cut into shapes. Then fry
them of a light colour, and put them before the fire till wanted; and
add to the sauce the steaks were passed in, a little cullis and ketchup;
then strain and reduce it almost to a glaize.
_Mutton Cutlets a la Maintenon._
GET the best end of a loin of mutton, take off the under bone, and cut
it into chops; beat them, and trim them neat; then add to them a bit of
fresh butter, chopped parsley, thyme, eschallots, pepper, salt, a little
pounded mace, and lemon juice. Pass them till nearly done; then lay them
on a dish, pour the liquor over the chops, and, when nearly cool,
breadcrumb, and put them separately in oiled white paper; fold them up,
broil them over a slow fire, and serve them up with hot poivrade sauce
in a boat.
N. B. See _Poivrade Sauce_ receipt.
_Cutlets a la Irish Stew._
GET the best end of a neck of mutton, take off the under bone, and cut
it into chops; season them with pepper, salt, a little mushroom powder,
and beaten mace. Put them into a stewpan, add a large onion sliced, some
parsley and thyme tied in a bunch, and a pint of veal broth. Simmer the
chops till three parts done, then add some whole potatoes peeled, and
let them stew till done. Serve it up in a deep dish.
N. B. Let the parsley and thyme be taken out when the stew is to be
served up.
_Pork Cutlets with Red or White Cabbage._
TAKE a piece of back pork, cut it into chops, beat and trim them, season
with pepper and salt, broil them gently till done and of a light brown
colour. Serve them up with stewed red or white cabbage under.
_To stew Cabbage._
CUT the cabbage into slips, and blanch and drain them dry. Put them into
a stewpan, with a bit of fresh butter, pepper, salt, an onion, some
vinegar, half a pint of veal broth, and a little allspice tied in a
cloth. Stew the cabbage gently till done and the liquor nearly reduced,
and then take the spice and onion out.
_Pork Cutlets with Robert Sauce._
GET a piece of back pork, or the best end of a loin, and take off the
under bone; then cut the chops neat, season with pepper and salt, broil
them gently, and serve them up with the sauce underneath.
_To make Robert Sauce._
TAKE some cullis, a bay leaf, an onion sliced, a blade of mace, a little
mustard, and a gill of rhenish wine. Boil all together a quarter of an
hour, strain it, and reduce it nearly to a glaize.
_Pork Cutlets another way._
TRIM the chops neat as above, pass them with a bit of fresh butter,
chopped eschallots, pepper, salt, and a little lemon juice. When nearly
done, breadcrumb and broil them till of a light brown colour. Serve them
up with the following sauce placed underneath; that is to say, cullis,
mushroom, ketchup, lemon pickle, and mustard, a little of each, and
reduce nearly to a glaize.
_Fillet of Pork roasted._
TAKE a piece of back pork, cut the chine bone from the under part, and
lay it in a marinate all night. When it is to be roasted run a lark spit
through, tie it on another spit, cover it with paper, and roast it
gently; and when to be served up, if not coloured enough, glaize it
lightly, and put some robert sauce underneath.
_Pigs Feet and Ears._
TAKE prepared feet and pass them, with chopped parsley, thyme,
eschallots, pepper, salt, and lemon juice. When done, breadcrumb and
broil them gently. Let the ears be cut in slices, and add cullis
well-seasoned; then stew them for ten minutes, and serve them up with
the feet over.
_To prepare Pigs Feet and Ears._
SCALD and clean them; then split the feet and tie them round with
packthread; put them in a pot covered with water; make it boil, skim it
clean, and add a little garlick, thyme, eschallots, onions, bay leaves,
whole black pepper, allspice, mace, salt, and udder of veal. Braise them
till tender, and put them in an earthen pan for use.
_Compotte of Pigeons._
CUT off the pinions, draw the legs in close, colour the breast in
boiling hot lard, and then blanch and wash them; which done, put them in
a stewpan, add a little veal broth, and simmer them gently till nearly
done, and then make a ragout of blanched sweetbreads, button mushrooms,
truffles, morells, artichoke bottoms, egg balls, cullis, and the liquor
of the pigeons strained, and season well to the palate. Let the
ingredients stew for ten minutes, then add them to the pigeons, and
serve up all together in a deep dish.
_Pigeons a la Craupidine._
CUT off the pinions, draw in the legs, cut the breast so as to lay back,
then pass them with sweet herbs, mushrooms, eschallots chopped fine, a
little fresh butter, grated nutmeg, lemon juice, pepper, and salt. Let
them simmer till nearly done; then lay them on a dish, and when nearly
cool, egg with yolk of eggs, and strew them with crumbs of bread rubbed
through a fine hair sieve. Fry them of a light colour in boiling hot
lard (or broil them). Serve them up with a good cullis and sharp sauce
underneath.
_Pigeons glaized._
PUT some good-seasoned forcemeat in the pigeons, cut off the pinions,
lay back the legs, blanch them, and roast them gently with vine leaves
and bards of fat bacon over them. When they are to be served up glaize
the top part, and serve them with cullis sauce, or celery heads, or
asparagus tops, &c. under them.
_Pigeons a la Sousell._
BONE the legs and wings of four pigeons and draw them in; then fill them
with a high-seasoned forcemeat, and braise them in a half pint of veal
stock. When done enough, take the pigeons out, wipe them dry, glaize the
top, and serve them up with stewed sorrel underneath.
N. B. The liquor they were braised in to be strained, skimmed free from
fat, and reduced almost to a glaize, and added to the sorrel. (Or they
may, when three parts done, be wiped dry, egged and breadcrumbed over,
then fried in boiling lard, and served up with sorrel sauce underneath
as above).
_Hashed Calf's Head._
TAKE a head, without the scalp, chopped in half; wash and blanch it,
peel the tongue, cut it in slices, and likewise the meat from the head.
Add blanched morells and truffles, egg and forcemeat balls, stewed
mushrooms, artichoke bottoms, and well-seasoned cullis. Let the meat
stew gently till nearly done, and then add slices of throat sweetbreads.
When it is to be served up, put round the hash the brains and rashers of
bacon; and, if approved, half the head to be put on the top, which is to
be prepared thus:--One half of the head when blanched to be done over
with yolk of raw egg; then season with pepper and salt, strew with fine
breadcrumbs, bake till very tender, and colour with a salamander if
requisite. The brains to be egged and rolled in breadcrumbs, and fried
in boiling lard. The rashers of bacon to be broiled.
_Breast of Veal en Gallentine._
BONE the veal and lay a light forcemeat over it, and upon that some
slips of lean ham, pickle cucumbers, fat bacon, and omlets of eggs white
and yellow. Roll it up tight in a cloth, tie each end, and braise it
till tender. When it is to be served up, take it out of the cloth, wipe
it dry, and glaize the top; then put under it stewed sorrel or stewed
celery heads, or ragout.
_Breast of Veal Ragout._
TAKE off the under bone and cut the breast in half, lengthways; then cut
them in middling-sized pieces, fry them in a little lard till of a
light brown colour, wipe them dry, put them into a stewpan with half a
pint of veal stock, simmer them till nearly done and the liquor almost
reduced; then add blanched morell, truffles, slices of throat
sweetbread, egg balls, artichoke bottoms, a little ketchup, and some
cullis; season to the palate with cayenne pepper and salt, and a little
lemon juice. Let all stew together till done.
_Neck of Veal en Erison._
CUT off the scragg and the under chine bone, then lay a light forcemeat
on the top of the veal about half the way, and wash it with whites of
eggs with a paste brush, and work a sprig or any other device as fancy
directs, with pickle cucumber, ham, breast of fowl, omlets of eggs white
and yellow, boiled carrots, and some capers. Put the veal into a
stewpan, add a little stock, and stew it gently till tender, taking care
the ornament is not disturbed. When it is to be served up glaize the
plain part, and put under a cullis sauce with asparagus or peas.
N. B. In the same manner may be done heart sweetbreads.
_Neck of Veal larded._
TAKE off the under bone of a neck of veal, leave only a part of the long
bones on; trim it neat, lard it, and roast it gently with a veal caul
over. Ten minutes before it is done take off the caul, and let the veal
be of a very light colour. When it is to be served up glaize it, and put
under some sorrel sauce, celery heads, or asparagus tops.
_Veal Cutlets larded._
CUT the best end of a neck of veal into chops, leaving only a part of
the long bone; then lard, blanch, and braise them; and when they are to
be served up, drain, dry, glaize, and place them round each other in a
dish, and put green truffle sauce, or white mushroom sauce, in the
center.
_Loin of Veal a la Cream._
TAKE the best end of a loin of veal, joint it, and cut a little of the
suet from the kidney; cause it to lay flat, and then make an incision in
the center of the top part about three inches deep and six inches long.
Take the piece out, chop it, add to it the suet or beef marrow, parsley,
thyme, green truffles, mushrooms, eschallots, lemon peel, chopped very
fine, and season it with pepper and salt, and a little beaten spice. Put
all together into a marble mortar, add the yolks of two eggs, and a
little french bread soaked in cream; then pound the ingredients well,
and fill the cavity with the forcemeat, and cover it with a piece of
veal caul; after which tie it down close and cover the whole with a
large piece of caul, roast it gently, and when it is to be served up,
take off the large piece of caul, let it colour a little, glaize it
lightly, and put under it a benshamelle or a ragout of sweetbreads, &c.
N. B. In the same manner may be done a fillet of veal instead of plain
stuffing.
_Veal Tendrons (brown or white)._
TAKE a breast of white veal, cut off the under bone and the top skin;
then cut it into three long slips, and the slips again into pieces of
two inches thick; blanch and put them into a stewpan, then add a little
water, bards of bacon, and slices of lemon. Braise them till tender,
drain them dry, and serve them up with green truffle sauce, or celery,
asparagus, or peas. The sauce to be served over the veal.
_Celery Sauce, (white), for Veal, Chickens, Turkies, &c._
CUT celery heads three inches long, trim them, wash and blanch them,
drain them dry, add a little stock, boil them till nearly done, and the
liquor almost reduced; then put to them some benshamelle, and, if
approved, five minutes before the sauce is put over the meat or poultry,
add a leason of two yolks of eggs and cream.
_Celery Sauce, (brown,) for Pullets, &c._
DRESS celery heads as above, but instead of benshamelle add a good
cullis only.
N. B. The above sauces may be served up in dishes with fried bread round
the celery heads, as an entrée of itself.
_Veal Cutlets au natural._
CUT the best end of a neck of veal into chops, trim off the bone, pass
the steaks with a bit of fresh butter, chopped parsley, thyme, and
eschallots, and season with pepper, salt, and lemon juice. When nearly
done, lay them on a dish with the liquor; and when cool, egg,
breadcrumb, and broil them gently. Serve them up placed round each
other, with a sauce in the center made with cullis, a little ketchup,
lemon pickle, and artichoke bottoms cut into pieces.
_Veal Collops (brown)._
CUT veal cutlets (taken from the fillet) into small thin pieces, and fry
them in a little boiling lard till of a light brown colour. Drain them
dry, put them into a stewpan, add cullis, stewed mushrooms, some
blanched truffles, morells, pieces of artichoke bottoms, some slices of
throat sweetbreads, and egg balls. Let them simmer over a slow fire till
tender, season to the palate, and serve them up with rashers of broiled
bacon round them.
_Veal Collops (white)._
CUT the collops as for brown, but instead of frying, put them into a
stewpan with a bit of fresh butter, a little lemon juice, and a blade of
mace. Simmer them till nearly done, then strain the liquor to some
benshamelle, and add the collops with some slices of throat sweetbreads,
some cocks combs blanched, egg balls, pieces of artichoke bottoms, and
stewed white mushrooms. Let them stew gently, season to the palate with
salt, and make the sauce of a sufficient thickness to adhere to the
ingredients.
N. B. Five minutes before the collops are to be served up a leason may
be added of eggs and cream.
_Fricando Veal._
CUT off a long or round piece of veal from the leg, beat it flat with a
chopper, and make an incision in the under part. Put into it a little
light forcemeat, sew it up, lard the top part with pieces of fat bacon
very neat, blanch it, put it into a stewpan with a little stock, and
cover it close; then let it stew till very tender, and the liquor nearly
reduced. When it is to be served up glaize the larding, and put stewed
sorrel under.
N. B. The forcemeat, if not approved, may be omitted; and instead of
only one piece of veal, three or four small pieces may be served on a
dish.
_Sorrel Sauce._
WASH clean, squeeze and chop fine, plenty of sorrel, and put it into a
stewpan with a bit of fresh butter; stew it till the liquor is almost
reduced, and then add a little strong cullis. Let the sauce be of a good
thickness.
_Veal Olives._
CUT thin bards of fat bacon of six inches long and four broad, lay upon
them very thin slices of veal of the same dimensions, wash the veal with
yolk of egg, and put upon it some light forcemeat. Then roll them up,
run a lark spit through sideway of each olive, tie a string over them to
prevent their falling off, trim each end with a sharp knife, roast them
gently, and froth and serve them up with a cullis sauce under
_Breast of Veal with Oysters._