Imágenes de páginas
PDF
EPUB

OBS.

THIS simple dish contains all the juices of the veal, with the addition of saccharine matter afforded by the turnips. The veal must be well beaten, otherwise it will be rather hard. The Romans were acquainted with this mode of cookery; it was what they meant by per duplex vas coquere. We call it Balneum Maria.

HARE SOUP.

TAKE a full grown hare, and after washing it, cut it into pieces. Put most of the pieces into a proper vessel, with six quarts of water, together with a knuckle of veal, a bundle of sweet herbs, some salt, and a little black pepper. Stew for three or four hours, and then strain. Having left out three or four of the best pieces of the hare, fry them in a little butter, very quick, till they become of a good brown, and then put them to the soup. Let it simmer for a quarter of an hour. Thicken with a little flour and butter,

and serve up hot with forcemeat balls. Some add half a pint of red wine.

OBS.

THIS is a most excellent soup, but full of gout. Experto crede Roberto.

TO MAKE STILTON CHEESE.

A

TAKE sixty quarts of new milk, and four quarts of cream. When luke-warm, put rennet

as for other cheeses. Press the curd in the usual

manner, and when put into the cheese vat, turn it over four or five times a day into clean cloths.

[blocks in formation]

STILTON cheeses are seldom used till two years old. See that the rennet be perfectly sweet, for on that the flavour of the cheese greatly depends.

BEEF STEAKS STEWED WITH CUCUMBER.

PARE four large cucumbers, and take out the seeds. Cut them into slices about an inch long, and put them into a stew-pan with four onions

[merged small][ocr errors]

sliced, and a piece of butter. Fry these till brown, and add to them a pint of gravy. Dust in a little flour. When the cucumbers have become sufficiently tender, skim off the fat. Then take six rump steaks, having previously beaten and seasoned them with pepper and sat. Fry these quick in butter, and when sufficiently done, put them into a dish, and pour the cucumbers over them. Some persons stew the steaks and cucumbers together, but that is not to be recommended, as it makes the steaks hard.

OBS.

THIS dish affords a sufficient meal to persons who have good appetites, and who are not disposed to indulge in variety. It gives Archæus little trouble in the examination of the contents after the chyliferous process has begun.

very

TO DRESS DRIED COD.

SOAK the fish six hours in soft water, then lay it on a stone or brick floor for eight hours. Repeat the soaking for six hours, and lay it again on the floor for two. Brush it well with a hard

brush, and boil it gently in soft water. When properly boiled, it will swell considerably, and the flakes will come off in an agreeable manner. To be eaten with egg sauce and mustard, mashed potatoes, or parsnips.

OBS.

The directions here given for the management of dried salt fish, previous to the boiling, are very judicious, and better than constant soaking. In this mode of preparation, the fibres of the fish are loosened in consequence of their sustaining alternate expansion and contraction, which occasions the fish to come off in flakes.

FISH SAUCE TO KEEP THE WHOLE YEAR.

TAKE twenty-four anchovies and chop them, ten shalots, three spoonfuls of scraped horseradish, four blades of mace, one quart of white wine, two quarts of water, one lemon sliced, one gill of anchovy liquor, twelve cloves, and twelve pepper corns. Boil till the whole be reduced to one quart, then strain, and, when cold,

Two spoonfuls

I put the liquor into a bottle.

are sufficient for a boat of melted butter.

FRIARS' CHICKENS.

TAKE two or three chickens and cut them into four quarters. Put them into a little more water than will cover them. When boiled enough throw into the boiling broth the following: The whites and yolks of two or three eggs, and a handful of parsley shred 'small.

add some salt and black pepper.

Beat up, and

When thrown

into the boiling broth, stir it gently to prevent the curdling into large pieces. Serve up in a

tureen.

Some veal would improve this dish.

OBS.

THIS dish contains neither gout, scurvy, nor rheumatism. An admirer of high-seasoned dishes will find this very conducive to his health, if served up to him once a week. It will give time to Archæus to put his house into order, after the manner of a house maid on a Saturday night.

« AnteriorContinuar »