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The produce of this island is bread-fruit, plantains, cocoa-nuts, a fruit like a nectarine, yams, tarra, a sort of potatoe, sugar-cane, wild figs, a fruit like an orange, which is not eatable, and some other fruit and nuts whose names I have not. Nor have I any doubt that the nutmeg before mentioned was the produce of this island.
Be sure then to make often use of the whites of Geese and Ducks-Egs roasted, Red-Cabidge boild with fat meat, old Hens beaten to pieces, Cox-combs, Sweet breads, Sheeps and Goats milk boild with Rice; you must also often eat Calves and Pigeons brains with Nutmeg grated in them; and drink temperately Rhenish Wine; it is most certain that by a frequent doing of this, you will grow both able and strong again; and it will also be very acceptable to your dearly beloved.
Sweetbreads with Oysters. Prepare the sweetbreads as in the foregoing recipe, quarter them, and put them in a stewpan with a gill of white stock, the strained liquor from two dozen oysters, a saltspoonful of salt, a pinch of pepper, and a suspicion of nutmeg.
To make a white fricassee of chickens, skin them, cut them in pieces, and having soaked out the blood, season them with salt, pepper, nutmeg and mace, and strew over them some sweet marjoram shred fine. Put them into a stew-pan, and pour over them half a pint of cream, or rich unskimmed milk. Set the stew-pan over hot coals.
To make very good Wigs: Take a quarter of a peck of the finest flour, rub into it three quarters of a pound of fresh butter, till 'tis like grated bread, something more than half a pound of sugar, half a nutmeg, and half a race of ginger grated; three eggs, yolks and whites beaten very well, and put to them half a pint of thick ale-yeast, three or four spoonfuls of sack.
Only the female trees yield the precious crop, and the highest point of production, attained at the twentieth year, continues undiminished through four subsequent decades, after which the strength of the average tree declines, although it often lives for a century. The cooing of the nutmeg pigeon, which feeds on the abundant fruit, echoes through the shadowy glades with soothing monotony.
After we had rounded Nukuor we should, barring accident, reach Ponape in not more than sixty hours. It was late afternoon, and on the demure little breeze that marched behind us came far-flung sighs of spice-trees and nutmeg flowers. The slow prodigious swells of the Pacific lifted us in gentle, giant hands and sent us as gently down the long, blue wave slopes to the next broad, upward slope.
This is a favourite Scotch dish, and few families are without it. It keeps well, and is always ready for an extra dish. MINCED VEAL. Cut some cold veal as fine as possible, but do not chop it. Put to it a very little lemon-peel shred, two grates of nutmeg, some salt, and four or five spoonfuls either of weak broth, milk, or water.
'Oh, sir? said Mrs. Sparsit. 'Not your sherry warm, with lemon-peel and nutmeg? 'Why, I have got out of the habit of taking it now, ma'am, said Mr. Bounderby. 'The more's the pity, sir, returned Mrs. Sparsit; 'you are losing all your good old habits. Cheer up, sir! If Miss Gradgrind will permit me, I will offer to make it for you, as I have often done. Miss Gradgrind readily permitting Mrs.
Pour the custard over the cake and place the stiffly beaten whites on top. Put on the ice and serve very cold. Russian Pot Roast. Season a round of beef with salt, pepper, cloves and nutmeg. Put in a saucepan on hot dripping. Peel 6 small onions and slice 2 carrots and 2 cloves of garlic. Add to the meat with 1 herb bouquet.
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