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Put them into pots in two layers, and fill up the pots with clarified butter, as cool as it can be to run properly. Any other fish may be potted in the same way. POTTED VEAL. Cold fillet makes the finest potted veal, or it may be done as follows. Season a large slice of the fillet before it is dressed, with some mace, peppercorns, and two or three cloves.
Boil rapidly, take the clams out with a skimmer, and put in another lot, and so continue until all the clams have been cooked. Remove them from the shells, saving all the liquor. Chop and return them, with the liquor and remaining water, to the soup kettle. Simmer gently a half hour, then add the peppercorns, crushed, and the celery seed.
Clean and cut the rabbit into pieces; sprinkle with salt, ginger, black pepper and paprica and pour over some vinegar. Heat 1 tablespoonful of dripping; add the slices of rabbit and 1 sliced onion, 2 bay-leaves, a few peppercorns, 2 sprigs of parsley, thyme and a little mace. Cover with hot water and let stew slowly until tender. Thicken the sauce with butter mixed with flour.
He is carrying the future, tight-packed around his hind-legs; he is changing houses laden with a cluster of eggs the size of peppercorns. His calves are girt, his thighs are sheathed with the bulky burden; and it covers his back like a beggar's wallet, completely deforming him. Whither is he going, dragging himself along, incapable of jumping, thanks to the weight of his load?
A stone-crock is really the best, as the cabbage will keep in it all winter. In a kettle or saucepan over the fire add a pint of good cider vinegar, a gill of tarragon vinegar, a half pint of cold water, a half pound of granulated sugar, four bay leaves, a level tablespoon of allspice, a teaspoon of peppercorns and three ounces of stick cinnamon broken in half-inch pieces.
Line a kettle with celery and parsley roots; cut up an onion, add a lump of fresh butter, and pack the fish in the kettle, head first, either whole or cut up; sprinkle a little salt and white pepper over all and add about a dozen peppercorns; put on enough water to just cover, and add a whole lemon cut in slices. Do not let the fish boil quickly. Add about a dozen pounded almonds.
Dress plenty of carrots, as cold carrots are a general favourite with cold beef. EEL BROTH. Clean half a pound of small eels, and set them on the fire with three pints of water, some parsley, a slice of onion, and a few peppercorns. Let them simmer till the eels are broken, and the broth good. Add salt, and strain it off.
They were as peppercorns between the upper millstone and the nether, and the sound of the crunching was always in their ears, even though their turn to be ground up had not yet come.
Place your security in flight, and avoid every evil, lest it lead you into danger, for hard it is to turn the head and look backward when a beautiful or agreeable object is before you. Remember my instructions, O Urad! make a prudent use of your peppercorns, and leave this place, which holds a man sensible of your folly and resolute in his own dark and subtle intentions."
Urad, trembling and sighing at her danger, forgot not to drop one of her peppercorns, and immediately she found herself changed into a pismire, and with great pleasure she looked for a hole in the ground, and crept into it.
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