liquor is nearly reduced; then add to it a leason, of two yolks of eggs
and cream, a small quantity of salt, cayenne pepper, and chopped
parsley. Simmer all together over a slow fire for five minutes, and
serve it up immediately. Or instead of the leason, &c. a little
benshamelle and chopped parsley may be added.
_Lambs Tails and Ears._
SCALD four tails and five ears very clean, and braise them in a pint of
veal stock. When the tails are half done, take them out, egg and
breadcrumb them over, and broil them gently. Let the ears be stewed till
three parts done, and nearly reduce the liquor; then add cullis, stew
them till tender, and serve them up with the sauce in the center of the
dish, the tails round them, and a bunch of pickle barberries over each
ear. Or the tails and ears may be stewed in a little stock till tender;
then add a leason of eggs and cream, and serve them up with twelve heads
of large asparagus cut three inches long, boiled till done, and put over
plain. Let the heads be preserved as green as possible.
_Curried Atlets._
TAKE slices of throat sweetbreads, and slices of veal or mutton of the
same size; put them into a stewpan with a bit of fresh butter, a table
spoonful of currie powder, the juice of half a lemon, and a little salt.
Set them over a slow fire, and when they are half done add to them
blanched and bearded oysters with their liquor free from sediment.
Simmer all together five minutes, lay them on a dish, and when cold put
them alternately on small wooden or silver skewers. Then dip them in the
liquor, strew fine breadcrumbs on each side, broil them over a clear
fire till of a brown colour, and serve them up with some currie sauce
under them.
N. B. The slices of sweetbread, oysters, veal, and mutton, to be of an
equal number.
_To stew Maccaroni._
BOIL a quarter of a pound of riband maccaroni in beef stock till nearly
done; then strain it and add a gill of cream, two ounces of fresh
butter, a table spoonful of the essence of ham, three ounces of grated
parmezan cheese, and a little cayenne pepper and salt. Mix them over a
fire for five minutes, then put it on a dish, strew grated parmezan
cheese over it, smooth it with a knife, and colour with a very hot
salamander.
_Stewed Cheese._
CUT small into a stewpan cheshire and gloucester cheese, a quarter of a
pound of each; then add a gill of lisbon wine, a table spoonful of
water, and (if approved) a tea spoonful of mustard. Mix them over a fire
till the cheese is dissolved; then have ready a cheese plate with a
lighted lamp beneath, put the mixture in, and serve it up directly. Send
with it some fresh toasted bread in a toast rack.
_To prepare a Batter for frying the following different articles, being
a sufficient quantity for one Dish._
Take four ounces of best flour sifted, a little salt and pepper, three
eggs, and a gill of beer; beat them together with a wooden spoon or a
whisk for ten minutes. Let it be of a good thickness to adhere to the
different articles.
_Fried Celery._
CUT celery heads three inches long, boil them till half done, wipe them
dry, and add to the batter. Have ready boiling lard, take out the heads
singly with a fork, fry them of a light colour, drain them dry, and
serve them up with fried parsley under.
_Fried Peths._
TO be done, and served up in the same manner as the above.
_Fried Sweetbreads._
LET some throat sweetbreads be blanched, then cut into slices, and
served up in the like way.
_Fried Artichoke Bottoms._
LET the chokes be boiled till the leaves can be taken away, then cut the
bottoms into halves and fry them in batter as the beforementioned
articles; then serve them up with melted butter in a sauce boat with a
little ground white pepper in it.
_Fried Tripe and Onions._
CUT the tripe into slips of four inches long and three inches wide, dip
them in the batter and fry them. When it is to be served up put under it
slices of onions cut one inch thick, and fry them in the same manner.
Or, instead of slips of tripe, pieces of cowheel may be used; and let
melted butter be sent in a sauce boat with a little mustard in it, and
(if approved) a table spoonful of vinegar.
_Hard Eggs fried._
LET the eggs be boiled five minutes; then peel, wipe them dry, cut them
in halves, dip them in batter, and fry them of a light brown colour.
Serve them up with stewed spinach under, with a little strong cullis and
essence of ham mixed in it.
_To dress a Lamb's Fry._
SCALD the fry till half done; then strain, wash, and wipe it dry; dip
the pieces in yolks of eggs, and breadcrumb them; fry them in plenty of
boiling lard, and serve them up with fried parsley underneath.
_Another Way._
SCALD the fry as above, and instead of dipping them in egg fry them in a
plain way with a piece of butter till they are of a light brown colour;
then drain and sprinkle a little pepper and salt over, and serve them up
with fried parsley underneath.
_Puffs with Forcemeat of Vegetables._
PUT into a stewpan a little fat bacon cut small, the same quantity of
lean veal, some parsley and eschallots chopped together, and season
with pepper, salt, and beaten spice. Then add six french beans, twelve
heads of asparagus, six mushrooms chopped, and a little lemon juice.
Stew the ingredients gently for ten minutes, then put them into a marble
mortar, add a little cream, breadcrumbs, and yolk of egg, pounded well
together. Then roll out puff paste half an inch thick, cut it into
square pieces, fill them with the forcemeat, fold them, run a jagger
iron round to form them like a puff, and fry them in boiling lard. Let
them be of a brown colour, and drain them dry; then serve them up with
sauce under them, made with a little cullis, lemon pickle, and ketchup.
_Rammequins._
PUT into a pan four ounces of grated parmezan cheese, two ounces of
fresh butter just warm, two yolks of eggs, a little parsley and an
eschallot chopped fine, one anchovie picked and rubbed through a hair
sieve, some cream, pepper, and salt, a small quantity of each, and beat
them well together with a wooden spoon. Then make paper cases of three
inches long, two inches wide, and two inches deep, and fill them with
the mixture. Then whisk the whites of two eggs to a solid froth, put a
little over the mixture in each case, and bake them either in an oven,
or on a baking plate over a fire with a stewpot cover over them. Serve
them up as soon as they are done.
_To dress part of a Wild Boar._
PUT into a braising pan fourteen pounds weight of the boar; add to it a
bottle of red port, eight onions sliced, six bay leaves, cayenne pepper,
salt, a few cloves, mace, allspice, and two quarts of veal stock. Stew
it gently, and when tender take it out of the liquor, put it into a deep
dish, and set it in an oven. Then strain the liquor, reduce it to one
quart, thicken it a little with passed flour and butter, and season it
to the palate with lemon pickle. Let it boil ten minutes, skim it clean,
pour it over the meat, and serve it up.
_Plovers Eggs, to be served up in different ways._
BOIL them twenty minutes, and when they are cold peel and wipe them dry;
then lay them in a dish and put chopped savory jelly round and between
them, and slices of lemon and bunches of pickled barberries round the
rim of the dish. Or they may be served up in ornamental paper or wax
baskets, with pickled parsley under them, and either peeled or not. Or
they may be sent to the table hot in a napkin.
_Buttered Lobsters._
BOIL two lobsters till half done; then take off the tails, cut the
bodies in halves, pick out the meat, and leave the shells whole. Then
break the tails and claws, cut the meat very small, put it into a
stewpan with a table spoonful of the essence of ham, two ounces of fresh
butter, consumé and cream half a gill of each, a little beaten mace, one
eschallot and parsley chopped very fine, and a few breadcrumbs. Then mix
all together over a fire for five minutes, season to the palate with
cayenne pepper, salt, and lemon juice; fill the reserved shells with the
mixture, strew fine breadcrumbs over, and bake them gently twenty
minutes. When they are to be served up colour the crumbs with a
salamander.
N. B. In the same manner may be done a pickled crab.
_Meat Cake._
CUT the fillet from the inside of a rump of beef into small pieces,
also lean veal, and pound them very fine in a marble mortar. Then add a
little lemon juice, pepper, salt, chopped parsley, basil, thyme,
mushrooms, savory, and eschallots, a small quantity of each; some beaten
spices, and yolks of eggs a sufficient quantity to bind it. Then add and
mix with your hands some fat bacon and lean of ham cut into the form of
small dice. Have ready a stewpan or a mould lined with bards of fat
bacon, fill it with the mixture, press it down, put on the top bay
leaves and a little rhenish wine, cover it with bards of bacon, put it
into a moderate oven, and bake it thoroughly. When it is cold turn it
out of the mould, trim it clean, set it on a dish, put chopped savory
jelly round it, and a small modelled figure on the top; or the whole of
the cake may be modelled.
_Collared Pig._
BONE the pig; then have ready some light forcemeat, slips of lean ham,
pickled cucumbers, fat bacon, white meat of fowl, and omlet of eggs
white and yellow. Season the inside of the pig with beaten spices; then
lay on them the forcemeat, and on that the slips of the above different
articles alternately; after which roll it up, put it into a cloth, tie
each end, sew the middle part, put it into a stewpan with a sufficient
quantity of stock to cover it, and stew it two hours and a half. Then
take it out of the liquor, tie each end tighter, lay it between two
boards, and put a weight upon it to press it. When cold take it out of
the cloth, trim and serve it up whole, either modelled or plain, or cut
into slices, and put chopped savory jelly round.
N. B. In the same manner may be done a breast of veal, or a large fowl.
_Red Beef for Slices._
TAKE a piece of thin flank of beef, and cut off the skin; then rub it
well with a mixture made with two pounds of common salt, two ounces of
bay salt, two ounces of salt petre, and half a pound of moist sugar,
pounded in a marble mortar. Put it into an earthen pan, and turn and rub
it every day for a week; then take it out of the brine, wipe it, and
strew over pounded mace, cloves, pepper, a little allspice, and plenty
of chopped parsley and a few eschallots. Then roll it up, bind it round
with tape, boil it till tender, press it in like manner as collared pig,
and when it is cold, cut into slices, and garnish with pickled
barberries.
_Savory Jelly._
TAKE the liquor, when cold, that either poultry or meat was braised in,
or some veal stock, taking care it be very free from fat. Make it warm,
and strain it through a tamis sieve into a clean stewpan; then season it
to the palate with salt, lemon pickle, cayenne pepper, and tarragon or
plain vinegar. Add a sufficient quantity of dissolved isinglass to make
it of a proper stiffness, and whisk into it plenty of whites of eggs, a
small quantity of the yolks and shells, and add a little liquid of
colour. Then set it over a fire, and when it boils let it simmer a
quarter of an hour, and run it through a jelly bag several times till
perfectly bright.
_Aspect of Fish._
PUT into a plain tin or copper mould warm savory jelly about an inch and
an half deep; then take fresh smelts turned round, boil them gently in
strong salt and water till done, and lay them on a drainer. When the
savory jelly in the mould is quite cold, put the smelts upon it with the
best side downwards; then put a little more jelly just lukewarm over the
fish, and when that is cold fill the mould with more of the same kind.
When it is to be served up dip the mould in warm water, put the dish
upon the jelly, and turn it over.
N. B. Pieces of lobsters, fillets of soles, &c. may be done in the same
manner.
_Aspect of Meat or Fowl._
BONE either a shoulder of lamb or a fowl, and season the inside with
pepper, salt, and a little beaten spice; then put into it some light
forcemeat, sew it up, blanch, and then braise it in stock. When it is
done lay it on a dish with the breast downward to preserve it as white
as possible; and when the jelly which is in the mould is quite stiff,
work on it a sprig or star with small slips of ham, pickle cucumber,
breast of fowl, and omlets of egg white and yellow; then set it with a
little jelly, and when cold put the meat or poultry upon it, and fill
the mould with lukewarm jelly. When it is to be served up turn it out as
the aspect of fish.
N. B. In the same manner may be done pieces of meat or poultry without
forcing.
_Canopies._
CUT some pieces of the crumb of bread about four inches long, three
inches wide, and one inch thick, and fry them in boiling lard till of a
light brown colour; then put them on a drainer, and cut into slips some
breast of fowl, anchovies picked from the bone, pickle cucumbers, and
ham or tongue. Then butter the pieces of bread on one side, and lay upon
them alternately the different articles till filled. Trim the edges, and
put the pieces (cut into what form you please) upon a dish with slices
of lemon round the rim, and serve in a sauce boat a little mixture of
oil, vinegar, cayenne pepper, and salt.
_Solomongundy._
CHOP small and separately lean of boiled ham, breast of dressed fowl,
picked anchovies, parsley, omlets of eggs white and yellow (the same
kind as for garnishing), eshallots, a small quantity of pickle
cucumbers, capers, and beet root. Then rub a saucer over with fresh
butter, put it in the center of a dish, and make it secure from moving.
Place round it in partitions the different articles separately till the
saucer is covered, and put on the rim of the dish some slices of lemon.
_Salad of Lobster._
TAKE boiled hen lobsters, break the shells, and preserve the meat as
white as possible. Then cut the tails into halves, put them into the
center of a dish with the red side upwards, and the meat of the claws
whole. Then place round the lobster a row of parsley chopped fine, and a
row of the spawn from the inside chopped, and afterwards mix a little of
each and strew over the top of the lobster. Then put slices of lemon
round the rim of the dish, and send in a sauce boat a mixture of oil,
vinegar, mustard, cayenne pepper, and salt, a little of each.
_French Salad_
CONSISTS of the different herbs in season, as tarragon, chervil, sorrel,
chives, endive, silician lettuces, watercresses, dandelion, beet root,
celery, &c. all of which should be very young, fresh gathered, trimmed
neat, washed clean, drained dry, and served up in a bowl. The sauce to
be served up in a sauceboat, and to be made with oil, lemon pickle,
vinegar, ketchup, cayenne pepper, a boiled yolk of an egg, and salt.
N. B. Some persons eat with this salad cold boiled turbot or other fish.
_Blancmange._
TO a quart of new milk add an ounce of picked isinglass, a small stick
of cinnamon, a piece of lemon peel, a few coriander seeds washed, six
bitter almonds blanched and pounded, or a laurel leaf. Put it over a
fire, and when it boils simmer it till the isinglass is dissolved, and
strain it through a tamis sieve into a bason. Let it stand ten minutes,
skim it, pour it gently into another bason free from sediment, and when
it begins to congeal stir it well and fill the shapes.
_Dutch Blancmange._
PUT a pint of warm cleared calves feet jelly into a stewpan; mix with it
the yolks of six eggs, set it over a fire, and whisk it till it begins
to boil. Then set the pan in cold water and stir the mixture till nearly
cold, to prevent it from curdling, and when it begins to thicken fill
the shapes. When it is ready to be served up dip the shapes in warm
water.
_Riband Blancmange._
PUT into a shape some white blancmange two inches deep, and when it is
quite cold put alternately, in the same manner, cleared calves feet
jelly, white blancmange coloured with cochineal, or dutch blancmange.
_Cleared Calves Feet Jelly._
TAKE scalded calves feet, chop them into pieces, put them into a pot
with plenty of water to cover them, boil them gently four or five hours,
strain the liquor, and preserve it till the next day in order that it
may be quite stiff. Then take off the fat, and afterwards wash it with
warm water to make it perfectly clean; after which put it into a
stewpan, set it over a fire, and when it is dissolved season it well to
the palate with lemon and seville orange juices, white wine and sugar, a
piece of lemon peel, cinnamon, and coriander seeds whole, (or add a few
drops of liquid of colour if thought requisite). Then whisk into it
plenty of whites of eggs, a few yolks, and some shells. Let it boil
gently a quarter of an hour, run it through a fine flannel bag several
times till quite bright, and when it is nearly cold fill the shapes,
which should be very clean and wiped dry.
N. B. When seville oranges are not in season, orange flower water may be
added, or (if approved) syrup of roses or quinces. Old hock or madeira
wine will make it of the best quality.
_Marbrée Jelly._
PUT into a mould cleared calves feet jelly one inch deep, and when it is
cold put on the center, with the ornamented side downwards, a medallion
of wafer paper; or ripe fruits, such as, halves of peaches or nectarines
of a fine colour, or black grapes; or small shapes of cold blancmange;
or dried fruits, such as, cherries, barberries, green gages, &c. Then
set them with a little lukewarm jelly, and when that is quite cold fill
the mould with some nearly cold.
_Bagnets a l'Eau._
TAKE half a pint of water, a stick of cinnamon, a bit of lemon peel, a
gill of rhenish wine, and a few coriander seeds; sweeten to the palate
with sugar, boil the ingredients ten minutes, add an ounce of fresh
butter, and when it is melted strain the liquor to a sufficient quantity
of flour to make it into a batter. Then put it over the fire again to
simmer gently, and add six yolks of eggs. Have ready boiling lard, put
into it pieces of the mixture of the bigness of a damson; fry them of a
light brown colour, drain them, and serve them up with sifted sugar
over.
N. B. The butter should be well beaten.
_Apple Fritters for a Dish._
MIX together three ounces of sifted flour, a little salt, a gill of
cream or milk, and three eggs; beat them for ten minutes with a spoon or
whisk. Then pare twelve holland pippins, cut them into halves, core and
put them into the batter. Have ready boiling lard, take the halves out
singly with a fork, fry them till done and of a light colour, drain them
dry, serve them up with sifted sugar over, some pounded cinnamon on one
plate, and seville oranges on another.
N. B. Peaches or pears may be done in the same manner; or oranges, which
are to be peeled, divided into quarters, and then put into the batter.
Some jam likewise may be mixed with the batter instead of the apples,
and fried in small pieces.
_Golden Pippins a la Cream._
TAKE three gills of lisbon wine, a gill of water, a stick of cinnamon, a
bit of lemon peel, a small quantity of the juice, and a few coriander
seeds; sweeten well with lump sugar, and boil all together for ten
minutes. Then have ready twelve large ripe golden pippins pared, and
cored with a small iron apple scoop. Put them into a stewpan, strain the
above liquor to them, and stew them gently till done; then take them
out, put them into a trifle dish, and reduce the liquor to a strong
syrup. After which mix with it a pint of cream, the yolks of ten eggs,
and a dessert spoonful of syrup of cloves; then strain it, set it over a
slow fire, and whisk till it is of a good thickness. Put the pan in cold
water, stir the mixture some time, let it cool, and when the pippins are
to be served up pour the cream over them, and put round the edge of the
dish leaves of puff paste baked of a pale colour.
N. B. The same kind of cream may be put over codlins, gooseberries, or
cranberries, when made into pies, only omitting the pippins.
_Golden Pippins another way._
TAKE half a pint of white wine, a gill of water, a stick of cinnamon, a
few cloves and coriander seeds, a bit of lemon peel, a little juice, and
plenty of loaf sugar; boil them a quarter of an hour. Then strain the
liquor to twelve large pippins pared and cored, stew them gently till
done, and the liquor reduced to a strong syrup of a consistence
sufficient to adhere to the apples, and put them into a dish. When cold
serve them up with chopped cleared calves feet jelly round them.
_Stewed Pippins another Way._
PROCEED with the same ingredients as the preceding, but when the apples
are half done lay them on a dish to cool, and add to the syrup the yolk
of eight eggs and three gills of cream; then strain and set it over a
fire, whisk it till of a good thickness, and let it stand till cold.
Have ready boiling lard, dip the apples in batter of the same kind as
for fritters, and fry them of a light colour; then drain them, and when
cold serve them up with the cream under and sifted sugar over them.
_Cream for Pies._
TAKE a pint of new milk; then add a few coriander seeds washed, a bit of
lemon peel, a laurel leaf, a stick of cinnamon, four cloves, a blade of
mace, some sugar, and boil all together ten minutes. Then have ready in
another stewpan the yolks of six eggs and half a table spoonful of
flour mixed, and strain the milk to them. Then set it over a slow fire,
whisk it till it is of a good consistence, and be careful it does not
curdle. When it is cold it may be put over green codlins, gooseberries,
or currants, &c. in pies.
N. B. The cream may be perfumed, by adding, when nearly cold, a dessert
spoonful of orange flower water, a table spoonful of syrup of roses, and
a little ambergrise. Fruit pies, likewise, should be sweetened with
sifted loaf sugar, covered with puff or tart paste, and when served up
the top to be cut off, the fruit covered with either of the above
creams, and small leaves of baked puff paste put round.
_Mince Meat._
ROAST, with a paper over it, a fillet of beef cut from the inside of a
rump, and when cold chop it small. To two pounds of meat add two pounds
of beef suet chopped fine, two pounds of chopped apples, one pound of
raisins stoned and chopped, one pound of currants washed and picked,
half a pound of citron, a quarter of a pound of candied orange and a
quarter of a pound of candied lemon peels cut into small slices; add
some beaten cinnamon, mace, cloves, allspice, a small quantity of each,
a pint of brandy, and a very little salt. Then mix all the ingredients
well together, put them into a pan, and keep it close covered in a cool
place.
N. B. It is advised that the meat be omitted, and instead of it add one
pound of the yolks of hard eggs chopped.
_Compote of Oranges._
PEEL and divide into quarters china oranges; then put them into a clear
syrup, boil them gently five minutes, and take them out. Put into a gill
of water a small quantity of cinnamon, cloves, and mace, the juice of
two oranges, and a bit of the peel; boil them ten minutes, strain the
liquor to the syrup, and reduce it to a strong consistence. Then put
into it the quarters of the oranges, and when they are cold set them in
a trifle dish, and put some cleared calves feet jelly chopped round
them.
_Tea Cream._
TAKE a pint of cream, a few coriander seeds washed, a stick of cinnamon,
a bit of lemon peel, and sugar; boil them together for ten minutes; then
add a gill of very strong green tea. Have ready the whites of six eggs
beat up, and strain to them the cream; whisk it over a fire till it
begins to thicken, then fill cups or a deep dish, and when cold garnish
with whole ratafias.
_Virgin Cream._
TO be done in the same manner, only omitting the tea, and adding slices
of citron when put into a dish.
_Coffee Cream._
TO be done in the same way, but instead of the liquid boil an ounce of
whole coffee in the cream.
_Burnt Cream._
TO be done in the same manner as virgin cream, and when it is quite cold
and to be served up put sifted sugar over, and burn it with a clear
red-hot salamander. Put round the edge of the dish some ratafias.
_Pastry Cream._