then put a light forcemeat at the bottom of a deep dish, and upon it
some of the chicken, some slices of throat sweetbreads seasoned, some
stewed mushrooms, truffles and morells, and upon them the remainder of
the chicken. Cover it with a puff paste, then egg and ornament the top
with leaves of paste of the same kind, bake it of a nice colour, and
when it is to be served up put into it a good cullis.
N. B. The chicken may be passed with sweet herbs, &c. and when cold put
into the dish as above. Rabbits also may be done in the same manner.
_Pigeon Pie._
WASH the pigeons in cold water and wipe them dry; then put into a deep
dish a rump steak cut into pieces, beat with a chopper, and seasoned
with pepper and salt, and upon it the pigeons with the liver, &c.
seasoned. Add also some yolk of hard eggs, cover it with puff paste, egg
and ornament it with small leaves, bake it, and add some cullis.
_Raised Turkey Pie with a Tongue._
BONE a turkey, and have ready a boiled pickled tongue; pare the
principal part, put it into the center of the turkey with some light
forcemeat well-seasoned, and some slices of throat sweetbreads. Sew it
up, and put it into boiling water for ten minutes. Then make a crust
with raised paste big enough to receive the turkey, which, when cold,
put in with bards of fat bacon upon it and forcemeat at the bottom of
the crust; then cover and ornament it as a raised chicken pie, and bake
it. When it is to be served up, take off the lid and the bards of bacon,
glaize the breast lightly, and add a cullis or green truffle sauce.
N. B. Pullets, chickens, partridges, and pheasants, may be done in the
same manner; but instead of the tongue put in whole green truffles
pared, and some truffles pounded with the forcemeat, and when served up,
add a good cullis. Or, instead of a raised crust, they may be put in a
dish and covered with puff paste, &c.
_Raised Macaroni Pie._
RAISE a crust and ornament and bake it, and when it is to be served up
have ready some hot macaroni stewed and a white fricassee of chicken in
separate stewpans. Put them alternately into the pie, strew a little
grated parmezan cheese over it, put a slip of paper round the edge of
the pie to prevent from burning, and colour the cheese with a
salamander.
_Raised Beef Steak Pie._
TAKE prime steaks of a rump of beef, cut the skin from the fat, beat the
steaks with a chopper, cut them into middling-sized pieces, then pass
them with a bit of fresh butter, pepper, salt, lemon juice, and
eschallots chopped, and when they are half done put them into a dish
till cold. Blanch oysters, strain them, and preserve the liquor; then
raise a crust, put a layer of steak at the bottom, some oysters upon it,
and so alternately; cover the pie, ornament and bake it. When it is to
be served up put into it a good cullis, with the oyster liquor and some
ketchup mixed with it.
N. B. In the same manner put steaks and oysters into a deep dish, and
cover them with puff paste.
_Veal Pie._
CUT the best end of a loin of veal into thin chops, take off part of the
bone and some of the fat from the kidney, season with pepper and salt,
put them into a deep dish with yolks of boiled eggs, cover with puff
paste, egg and ornament with leaves, bake it, and when it is to be
served up, put into it some good consumé.
_Pork Pie._
TAKE a piece of loin of pork with the rind and part of the under bone
cut off; then cut into chops, season them with pepper and salt, cover
them with puff paste, bake the pie, and when it is to be served up put
into it cullis, with the essence of two onions and a little mustard
mixed with it.
N. B. I have directed puff paste to be used for meat pies, it having the
best appearance when baked; but there is another mode which may be
thought preferable; and which is, to mix together half a pound of sifted
flour, six ounces of fresh butter, the yolks and whites of two eggs well
beaten, and a little milk and salt; then knead it well.
_Eel Pie._
SKIN and clean the eels, cut them into pieces of two inches long, pass
them with chopped parsley and eschallots, a little grated nutmeg,
pepper, salt, and lemon juice, for five minutes; then put a little light
forcemeat at the bottom of a deep dish, put the eels over it, cover with
puff paste, bake it, and put into it some benshamelle or cullis.
_Mutton Pie._
TAKE off the bone from part of a loin of mutton, cut it into chops, and
season with pepper and salt. Then put into a deep dish a layer of chops,
and upon them some slices of peeled potatoes (and if approved, some thin
slices of onions); put the remaining chops over, cover with puff paste,
bake it, and add some cullis. Or, the chops may be passed with sweet
herbs, &c. and when cold put into small or large raised crusts with the
above vegetables, and when baked add some cullis.
_Sea Pie._
TAKE small pieces of salt beef and pickle pork, veal and mutton chops, a
goose or a duck cut into pieces, onions and potatoes cut into thick
slices, and season with a little salt and plenty of pepper. Make a paste
with beef suet chopped fine, some flour and water; knead them well
together, then roll out the paste, sheet a large bowl with it, put into
it the above ingredients alternately; cover it with the paste, put a
cloth over, and boil four hours. When it is to be served up take off the
cloth, make a little hole in the top, and add a good consumé.
_Rissoles._
CUT into small slips breast of fowl, lean ham, pickle cucumbers, and
anchovies; add to them consumé, cayenne pepper, breadcrumbs, and raw
yolk of egg. Simmer them over a fire for five minutes, and be careful
not to let the mixture burn. Then put the mixture on a plate, and when
cold, cut into pieces, and dip them in yolk of raw egg, afterwards in
fine breadcrumbs, and mould them with the hands into what form you
please. Have ready boiling lard, fry them of a nice colour, drain them
dry, and serve them up with fried parsley under.
_To fry Parsley._
TAKE fresh gathered parsley, pick, wash, and drain it very dry with a
cloth. Have ready clean boiling lard, put the parsley into it, keep
stirring with a skimmer, and when a little crisp, take it out, put it on
a drainer, and strew salt over.
_Puffs with Chicken, &c._
CHOP breast of fowl, lean ham, and half an anchovie; then add a small
quantity of parsley, lemon peel, and eschallots, cut very fine, with a
little cayenne and pounded mace. Put them into a stewpan with a ragout
spoonful of benshamelle, set them over a fire for five minutes; then put
the mixture on a plate, and when cold roll out puff paste thin, cut it
into square pieces, put some of the mixture on them, fold the paste, run
a jagger iron round to make them in form of a puff, fry them in boiling
lard, and serve them up with fried parsley under.
_Wings and Legs of Fowls with Colours._
CUT the legs from a good-sized fowl and the wings as large as possible,
leaving no breast bone; then fill the cavities with light forcemeat, sew
them up neat, blanch them, drain them dry, wash the tops with raw white
of egg, and lay a small quantity of forcemeat on it, and work a sprig
with slips of lean ham and white and yellow omlets of eggs. Then put
them into a stewpan with a little stock, cover the pan close, and stew
them gently till done and the liquor nearly reduced. When they are to be
served up, put under a cullis boiled almost to a glaize.
N. B. They may be done in the same manner and served up cold; or put
round them savory jelly, instead of cullis, for an ornamental supper.
_Wings and Legs larded and glaized._
CUT the wings and legs and force them as before directed, then lard very
neat and blanch them, and stew them with a little stock. When they are
to be served up, glaize the larding, and put under a strong cullis, or
sorrel sauce, or benshamelle.
N. B. They may be done likewise in the above manner, and served up cold
for a ball supper.
_Fowl a la Menehout._
TAKE the bones out of the legs and wings, and draw them in; then split
the fowl from the top to the bottom of the back, skewer it down close,
pass it with chopped parsley, thyme, and eschallots, pepper, salt, and
lemon juice. When three parts done put it on a dish, and when cold wash
it with yolk of egg with a paste brush, strew breadcrumbs over, and
broil gently till done and of a light brown colour. Serve it up with a
cullis sauce under, with ketchup and lemon-pickle mixed in it.
_Pulled Chicken (or Turkey)._
BOIL a fowl till three parts done, and let it stand till cold; then take
off the skin, cut the white meat into slips, put them into a stewpan,
add a little cream, a very small quantity of grated lemon-peel and
pounded mace, cayenne, salt, one eschallot chopped, a little lemon
juice, and a spoonful of consumé; thicken with a little flour and water,
simmer it over a fire ten minutes, during which time score the legs and
rump, season them with pepper and salt, broil them of a good colour, and
serve them up over the pulled chicken.
_Another Way._
CUT the fowl as above, and add to it some benshamelle; or, instead of
thickening with flour and water as the above, add, five minutes before
it is to be served up, a leason of two eggs.
_Pullet a la Memorancy._
BONE it, leaving the legs and wings on; then season the inside with
pepper, salt, and beaten spice. Put a light forcemeat into it, sew it
up, truss it as for roasting, set it with hot water, lard it neat, and
roast it gently with a veal caul over. When it is done, take off the
caul, glaize the larding, and serve it up with white ragooed sweetbreads
round it, or with strong cullis or plain benshamelle.
_Chickens with Lemon Sauce._
BOIL two chickens as white as possible, or braise them with bards of
bacon over them; and when they are done wipe them dry and pour the sauce
over.
_To make Lemon Sauce._
PARE two lemons and cut them into very small pieces in the form of dice;
then take the liver and scalded parsley chopped, put them into a
stewpan, add some boiling benshamelle and a little melted butter, and
simmer over a fire for two minutes.
_Fricassee of Chickens or Rabbits (white)._
CUT them into pieces and blanch and drain them dry; then put them into a
stewpan with a little veal stock, a blade of mace, and a middling-sized
whole onion. Stew them gently till three parts done; then add slices of
blanched throat sweetbreads, stewed white button mushrooms, egg balls,
and pieces of artichoke bottoms. When they are all nearly stewed, season
with salt and a little lemon juice, add a leason of three eggs, simmer
it over a fire for five minutes, taking care not to let it curdle, and
serve it up very hot, with the mace and onion taken out.
N. B. Instead of a leason, the stock it is stewed in may be almost
reduced, and a benshamelle added with the sweetbreads, mushrooms, &c.
_Chickens or Turkies with Celery._
BOIL or braise them, and when they are to be served up wipe them dry,
and pour over them white celery sauce. Or they may be served with brown
celery sauce under them, and the breast of the poultry glaized. [See
_Celery Sauce, white and brown_.]
_Turkies, Pullets, or Chickens, with Oyster Sauce._
BOIL them, wipe them dry, and when they are to be served up pour over
them white oyster sauce.
_To make white Oyster Sauce._
BLANCH large oysters till half done, and strain and preserve the liquor;
then beard and wash them, and put the liquor, free from sediment, into
a stewpan. Add to it two ounces of fresh butter, half a pint of good
cream, a piece of lemon peel, and a blade of mace; put it over a fire,
and when it nearly boils add mixed flour and water to thicken it
properly. Season to the palate with lemon juice, salt, and a little
cayenne pepper if approved; then strain it through a fine hair sieve to
the oysters, and boil them gently five minutes.
N. B. In the same manner may be done stewed oysters for dishes, only
serve them up with sippets of bread round.
_Chickens with Peas._
TRUSS them as for boiling, blanch them five minutes, and wash them
clean; then braise them till tender with a little veal stock and bards
of fat bacon or with white paper over them. When they are to be served
up wipe them dry, glaize the tops lightly, and put pea sauce under.
_Another way to stew Chickens with Peas._
CUT the chickens into pieces, blanch and drain them dry, and put them
into a stewpan with a little veal stock; then stew them till tender and
the liquor almost reduced. When they are to be served up, put them on a
dish, and the peas sauce over.
_Fricassee of Chickens or Rabbits (brown)._
CUT the chickens into pieces, and fry them in a little lard till of a
light brown colour; then drain them with a cloth very dry; after which
put them into a stewpan, add button mushrooms stewed, pieces of
artichoke bottoms, blanched truffles, morells, egg balls, and some
good-seasoned cullis. Set them over a moderate fire, stew them gently
till done, and serve up with fried oysters round them.
_To fry Oysters for a Dish._
OPEN twenty-four large oysters, blanch them with their own liquor, and
when three parts done strain them, and preserve the liquor; then wash
and let them drain. In the meanwhile make a batter with four table
spoonfuls of flour, two eggs, a little pepper and salt, and their
liquor. Beat it well with a wooden spoon or a whisk for five minutes.
Put the oysters into the batter, mix them lightly, and have ready
boiling lard. Take the oysters out singly with a fork, put them into the
lard, and fry them of a nice brown colour. Then put them on a drainer,
strew over a small quantity of salt, and serve them up. If they are for
a dish put fried parsley under them, or stewed spinach.
_Directions for Poultry, &c. plain boiled._
LET it be observed that turkies, chickens, and meats, intended to be
plain boiled, should be soaked in cold water, and put afterwards into
plenty of boiling pump water, kept skimmed and preserved as white as
possible. The time they will take dressing depends on a little practice,
as in roasting. Be particular in trimming the meats neat, and in
trussing the poultry. The carving, likewise, should be carefully
attended to, which is frequently expressed by the phrase of _cutting
into pieces_.
_Jugged Hare._
CASE the hare, cut off the shoulders and legs, and the back into three
pieces. Daub them well with fat bacon, and put them into a stewpot with
the trimmings. Add to them allspice, mace, whole pepper, a little of
each; a small clove of garlick, three onions, two bay leaves, parsley,
thyme, and savory, tied together in a small bunch; a quart of veal
stock, three gills of red port; and simmer them over a fire till three
parts done. Then take out the shoulders, legs, and back; put them into
another stewpan, strain the liquor to them, and add some passed flour
and butter to thicken it a little. Let it stew till tender, skim it free
from fat, season with cayenne, salt, and lemon juice, and serve it up in
a deep dish.
_Glaized Hare._
CASE the hare, bone it as whole as possible, wash it, and fill the
inside with light forcemeat; then sew it up, and truss it as for
roasting. Lard the back with bacon, the same as a fricando veal; cover
it with a veal caul, and roast it very gently. When it is to be served
up, take off the caul, glaize the larding, and put strong cullis, with a
gill of red port boiled with it, under the hare.
_Duck aux Naves._
BONE a tame duck as whole as possible, and season the inside with
beaten spices, pepper, and salt; then draw in the legs and wings, and
fill the inside with light forcemeat. Sew it up, braise it in a pint of
veal stock, cover it with white paper and the cover of the stewpan. Let
it stew gently till tender, and the liquor almost reduced. When it is to
be served up glaize the breast, and pour the sauce round it, which is to
be made with turnips cut into shapes as for haricot; afterwards to be
put into a stewpan and sweated with a bit of fresh butter till three
parts done; then add a good cullis and the essence in which the duck was
braised. When it boils, skim free from fat, season to the palate, and
stew the turnips till done.
_A Duck with Cucumbers._
THE duck to be boned, braised, and served up in the same manner as the
above, but instead of turnips put cucumber sauce, or peas, as for veal
tendrons.
_A Duck a la Benshamelle._
BONE, braise, and glaize the duck as mentioned in the preceding article,
and when it is to be served up put a sauce round it made with heads of
sprue grass boiled in a little veal stock, and when tender rub them
through a tamis. Add the pulp to a small quantity of benshamelle, boil
them together for five minutes, and let the sauce be very white and
strong.
_Hashed Mutton for a Dish._
TAKE mutton ready dressed, cut it into thin slices, put them into a
stewpan with slices of pickle cucumbers, or walnuts, or onions; then
make a sauce with chopped eschallots or onions passed with a bit of
fresh butter over a slow fire till three parts done; after which add a
pint of veal stock, or gravy, and a little ketchup. Boil it ten minutes,
season to the palate with cayenne pepper and salt; then strain it to
the mutton, let it stew gently till thoroughly hot, and add a small
quantity of liquid of colour.
N. B. In the same manner may be done beef; and when it is to be served
up put the bones (which are to be seasoned with pepper and salt, and
grilled) over the hash.
_Hashed Venison._
TAKE the part least done of ready-dressed venison, cut it in slices, and
put them into a stewpan; then pass a bit of fresh butter and flour and
chopped eschallots over a slow fire for ten minutes, and add to them
half a pint of red port, a pint and a half of veal stock, its own gravy,
if any, a little piece of lemon peel, cayenne pepper, salt, and lemon
juice. Season to the palate, boil all together a quarter of an hour, and
strain it to the venison. Let it simmer gently till thoroughly hot.
N. B. The venison should not be put into the liquor above ten minutes
before it is to be served up, by reason of the fat dissolving too much.
_Hashed Fowls._
CUT into pieces (very neat) ready-dressed fowls, turkies, or rabbits,
and put them into a stewpan; then make a thickening with a bit of fresh
butter, flour, and chopped eschallots or onions mixed over a slow fire.
Discharge it with veal stock, add a little lemon pickle and ketchup,
season to the palate, put a small quantity of liquid of colour, boil for
ten minutes, strain to the poultry, and let it stew gently. When served
up, there may be put a few pieces of the fowl grilled round it.
N. B. Instead of the thickening and veal stock, may be added cullis with
lemon pickle and ketchup.
_Hashed Hare, Wild Fowl, Pheasants, or Partridges._
CUT the poultry into neat pieces, put them into a stewpan, and add a
liquor made in the same manner as for venison; or put cullis and red
port with their own gravy.
_Broiled Beef Steaks._
TAKE a small fat rump of beef, and cut off the fillet and the first two
or three steaks; then cut the remainder into steaks also, and cut the
skin from the fat. Beat them with a chopper, and season with pepper and
salt just before they are to be put on the gridiron, which should be
well cleaned, and the steaks frequently turned. When they are done
according to desire, serve them up on a hot dish with a little gravy
under, some scraped horseradish, chopped eschallots, and pickles, on
small plates, and oyster sauce in a sauce boat, or with slices of
onions dipped in batter and fried.
N. B. The fillet and outside steaks of the rump may be made into a
pudding, in order to have prime steaks for broiling.
_Beef Steak Pudding._
TAKE flour, chopped suet, some milk, a little salt, and one egg, and mix
them well together. Roll out the paste of half an inch thick, and sheet
a bason or a bowl with it. Then trim the skin from the meat, beat the
steaks well with a chopper, cut them into middling-sized pieces, season
with pepper and salt, put them into the bason with blanched oysters and
slices of potatoes alternately (or slices of onions, if approved). Cover
the top with paste, and tie a cloth over the bason. Boil the pudding (if
of a middling size) two hours; and when it is to be served up put into
it a little cullis and ketchup.
_Oyster Sauce for Beef Steaks._
BLANCH a pint of oysters, and preserve their liquor; then wash and beard
them, and put their liquor into a stewpan with india soy and ketchup, a
small quantity of each, and a quarter of a pound of fresh butter. Set
them over a fire, and when nearly boiling thicken with flour and water;
season to the palate with a little cayenne pepper, salt, and lemon
juice; strain it to the oysters, and stew them gently five minutes.
_To dress Mutton, Lamb, or Pork Chops in a plain Manner._
CUT a loin of mutton, lamb, or pork, into chops of a middling thickness;
beat them with a chopper, trim off a sufficient quantity of the bone and
fat; then season with pepper and salt, broil them over a clear moderate
fire, and serve them up very hot with gravy.
N. B. Lamb chops may have stewed spinach or fried parsley underneath.
_To dress Veal Cutlets._
BEAT the cutlets with a chopper, and cut them into middling-sized
pieces; then strew on each side of them a mixture of breadcrumbs,
chopped parsley and thyme, grated nutmeg, pepper and salt, and broil
them over a clear fire till done and of a nice colour. Serve them up
with cullis sauce and ketchup in it, or stewed mushrooms and cullis.
Rashers of broiled bacon and fried oysters (a few of each if approved)
may be put round the cutlets or chops, which may be done in the same
manner.
_Minced Veal for a Dish._
CUT into small pieces ready dressed veal, put it into a stewpan, add to
it a very small quantity of grated lemon peel and a little benshamelle;
season to the palate with cayenne pepper, lemon juice, and salt; stew
the veal gently ten minutes, and serve it up with sippets of bread round
it either fried or plain.
_Minced Veal another way._
ADD to the veal a little stock, one eschallot chopped fine, some grated
nutmeg and grated lemon peel, a very small quantity of each. Season with
cayenne pepper, lemon juice, and salt. Let it stew ten minutes, and just
before it is to be served up add a leason of two eggs and cream, simmer
them together five minutes, and be careful it does not burn nor curdle.
Sippets of bread, likewise, to be placed round.
_Partridges or Pheasants au Choux._
BONE the birds, put into them some light forcemeat well-seasoned; sew
them up, blanch and wipe them dry, and braise them in a pint of stock
till tender. After which cut two savoys into quarters and boil them till
a fourth part done; then squeeze them and tie round with twine, put them
into a stewpan, add a pint of stock, and boil them gently till done.
Then take the savoys out, cut off the strings, put the birds into the
center of a dish, the savoys round them, and set the dish in an oven or
in a warm place covered over. Then mix the two liquors together, season
to the palate with pepper, salt, and lemon juice. Make it of a proper
thickness with flour and water, boil it till three parts reduced, add a
little colour and strain it. When the birds are to be served up glaize
their breasts lightly, and put the sauce over the savoys.
_Partridges or Pheasants with Truffles._
BONE the birds, and force and braise them in a small quantity of stock.
When they are to be served up glaize the breasts lightly, and put green
truffle sauce round them, with the essence of the birds mixed in it.
_Turkey with Truffles._
TRUSS the turkey as for boiling, put some light forcemeat with truffles
pounded with it into the cavity near the breast, and secure it from
falling out. Then put slices of lemon, some salt, and bards of fat bacon
on the breast, and white paper over it bound on with packthread, and
roast gently (if a good-sized turkey) one hour and a half. When it is to
be served up, take off the paper, glaize the breast, and put the truffle
sauce round the turkey.
N. B. In the same manner may be done pullets or chickens.
_Truffle Sauce for Turkies, &c._
PUT green truffles into water, clean them well with a hard brush, cut
the outside paring thinly off, trim them into shapes or round, put the
trimmings into a marble mortar, pound them, and add to the forcemeat
which is to be put into the cavity near the breast of the turkey. Then
put the truffles into a stewpan with a pint of beef stock, stew them
gently, and when the liquor is almost reduced add some cullis
well-seasoned.
_Turkey with Chesnuts._