Imágenes de páginas
PDF
EPUB

MOCK TURtle.

TAKE a calf's head with the skin, and after scalding off the hair, and washing it clean, put it into cold water for four hours. Then cut it into pieces about the size of half a crown, and put it into a jar, with three pints of strong beef gravy,

gill of water, a few corns of white pepper, a little mace, and two anchovies. Put the whole. into an oven, and when half done, take it out, and put it with the liquor into a stew-pan put in the meat of a lobster cut in pieces, with thirty oysters, a pint of Madeira, and two spoonfuls of mushroom catchup. Serve up with forcemeat balls, hard eggs, and sliced lemon.

OBS.

THIS dish is extracted from the archives of a wealthy corporation in the north of England, remarkable for their distributive justice towards the good things of a well-furnished table. It is a dangerous dish, and will soon bring a man to his crutches. By increasing the quantity of gravy,

[ocr errors]

a turtle soup is made; in which case, the meat must be cut into smaller pieces.

TOMATA SAUCE.

TAKE tomatas when perfectly ripe. Put them into an earthen pot, and set them in an oven after the bread has been drawn. Let them continue there till they become perfectly soft; then separate the skins from the pulp, and mix with it capsicum vinegar, a few cloves of garlic pounded, a little powdered ginger, and salt to the taste. Put the mixture into small wide-mouthed bottles; cork them well, and keep them in a dry, cool place. Some white wine vinegar, with Cayenne pepper, may be used in the place of capsicum vinegar.

[merged small][ocr errors]

THIS is a pleasant sauce either for hot or cold. meat. But as the tomata apple is rather difficult to be obtained, Ignotus recommends the mock tomata as a good substitute for this most excellent sauce.

TO STEW VEGETABLES IN THE SPANISH

MANNER.

TAKE four Spanish, or Portugal onions; some celery, carrots, and turnips. Cut them into

pieces, and boil them a little; then put them into a stew-pan with some good gravy, and boil them down to the consistence of a jelly. Then put to them some strong gravy, called cullis, and give them a boil. This mixture may be served up in a dish by itself, or put round any stewed meat. When covered with a crust, it makes a good vegetable pie.

TO POT TOMATAS.

GATHER the tomatas when quite ripe and perfectly dry. Scald them in water for the purpose of taking off the skin. Mash the pulp, and put it into a stew-pan over a very gentle fire. When cold, put the pulp into small stone pots, and after pressing it down, pour over the surface

some melted mutton suet. It will keep through the winter. Tye a wet bladder over the pots, the more effectually to keep out the air. The smaller the pots the better, as the pulp spoils after being opened. Potted tomatas are used in soups, and for roast meat.

MOCK TURTLE.

TAKE a calf's head after the hair is scalded off, and boil it an hour. When cold, cut it into pieces, half an inch in thickness, and an inch in length. Put them into a stew-pan with two quarts of good gravy. One neat's foot, and two or three ox palates cut into pieces. Salt to the taste; also some sweet marjoram, basil, truffles, morels, and fresh mushrooms, or mushroom powder. Let these and the meat stew together one hour, then put in a pint of Madeira, a spoonful of essence of anchovy, with Cayenne pepper to the taste. When the meat begins to look clear, and the gravy appears to be strong, put in

half a lemon, and thicken the soup with flour and butter. Fry forcemeat balls, and beat the yolks of three hard eggs in a mortar, with the yolk of an unboiled egg, and form into balls about the size of a pigeon's egg. When dished up, add the eggs and forcemeat balls. By increasing the quantity of gravy, a turtle soup is made; in. which case the meat must be cut into smaller pieces and the balls made less..

[ocr errors]

OBS..

HOWEVER grateful this dish may be to a man of a gouty tendency, he will find an advantage in withstanding its allurements. It is a most ex-cellent dish for the lovers of good eating..

MOCK TURTLE SOUP..

TAKE a calf's head, after scalding off the hair,, and boil it till it become tender; when cold, cut:

.

it into pieces of about a quarter of an inch square., After this, make a good gravy from part of a leg of veal, and some lean ham, together with › three or four onions, four cloves, stuck into thes

« AnteriorContinuar »