United States or North Korea ? Vote for the TOP Country of the Week !
They prefer fancy eating to good eating, then: they will suck a lobster's claw, swallow a quail or two, punish a woodcock's wing, beginning with a bit of fresh fish, flavored by one of those sauces which are the glory of French cooking. France is everywhere sovereign in matters of taste: in painting, fashions, and the like. Gravy is the triumph of taste, in cookery.
Grated bread, herbs, anchovies, oysters, suet, salt, pepper, mace, half a pint of cream, four yolks of eggs; mix all over the fire till it thickens, and then sow it up in the fish. Little bits of butter should be scattered over it, before it is sent to the oven. Serve it with gravy sauce, butter and anchovy.
Having skimmed the gravy well, thicken it with a little flour, and serve it up in a boat. Have ready some apple-sauce to eat with the pork. Also mashed turnips and mashed potatoes. You may roast in the same manner, a shoulder, spare-rib, or chine of pork; seasoning it with sage and onion.
Fill it with a fine seasoning, and just before it is ready for serving, baste it well with clarified veal suet, and sprinkle it thickly with very dry crumbs of bread, repeat this two or three times; then place it in the dish, and serve with a fine brown gravy well flavored with lemon juice; delicate forcemeat fritters should be also served in the dish.
If season of Herbs, boil in a little of the broth apart, some Lettice, Sorrel, Borage, and Bugloss, &c. till they be only well mortified. If you put in any gravy, let it boil or stew a while with the broth; put it in due time upon the tosted-bread to Mittoner, &c. If you boil some half rosted meat with your broth, it will be the better.
There are also a number of sauces that are suitable with this roast. The best mutton, and that from which most nourishment is obtained is that of sheep from three to six years old, and which have been fed on dry, sweet pastures; then mutton is in its prime, the flesh being firm, juicy, dark colored and full of the richest gravy. When mutton is two years old, the meat is flabby, pale and savorless.
Such Gravy, with an Onion split in two, lying in it, whiles it is heating, and a little Pepper and Salt, and juyce of Limon or Orange, and a few Chippings of light-bread, is very good Sauce for Partridges or Cocks. Take Spinage, and chop it a little; then boil it, till it be tender.
I can do that anyway, and give the roast another baste. It's done, and I'll be settin' it in the warm oven along with the puddin'. For how do I know how Mrs. Brady wants her gravy? Where is she, I wonder?" "Why, Pat," said a surprised voice, "can you cook?" "Not much, ma'am," answered Pat with a blush. "But I can sometimes keep other people's cookin' from spoilin'."
CURRIE SAUCE. Stir a small quantity of currie powder in some gravy, melted butter, or onion sauce. This must be done by degrees, according to the taste, taking care not to put in too much of the currie powder. CURRIE SOUP. Cut four pounds of a breast of veal into small pieces, put the trimmings into a stewpan with two quarts of water, twelve peppercorns, and the same of allspice.
The steward chose to imitate the squire; and the attorney found it would be quite ungenteel to stand out. So gravy soups became very unfashionable in the parish of Weston; and I am sure if rich people did but think a little on this subject, they would become as unfashionable in many other places. When wheat grew cheaper, Mrs.
Word Of The Day