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Break the bones to make it take less room, wash the joint well, and put it into a saucepan with three onions, a blade or two of mace, and a few peppercorns. Cover it with water, and simmer it till quite done. In the mean time some macaroni should be boiled with it if approved, or rice, or a little rice flour, to give it a small degree of thickness; but avoid putting in too much.
Have three pounds of mutton cut in one inch squares. Wipe, put in kettle and cover with cold water. Cook for five minutes, drain and again cover with boiling water. Add one cup of chopped onion, one teaspoon of peppercorns, and one-half of a red pepper, cut in small strips. Place on back of stove and allow it to simmer until tender. Strain liquor and thicken with flour.
The natterjack, sometimes as large as a plate, with a narrow stripe of yellow down his back, makes his appointments here to take his bath; when the evening twilight falls, we see hopping along the edge the midwife toad, the male, who carries a cluster of eggs, the size of peppercorns, wrapped round his hindlegs: the genial paterfamilias has brought his precious packet from afar, to leave it in the water and afterwards retire under some flat stone, whence he will emit a sound like a tinkling bell.
Slit twenty-five large chestnuts at each end, put them in boiling water, and boil ten minutes. Drop them into cold water, and remove both the outer and inner skin. Princess Soup. Cut a chicken in pieces; wash it; butter a stewpan, put in the chicken with a blade of mace, an onion, a bay-leaf, and twelve white peppercorns.
Lay the fish in the boiling sauce ten minutes; then serve. Belgian Lamb Chops. Season lamb chops; dredge with flour and fry until brown; keep hot. Fry 1 chopped onion and 1 small carrot in two tablespoonfuls of butter. Add 1 tablespoonful of flour; stir until light brown. Add 1/2 cup of water; let boil well; add parsley, a few cloves and peppercorns, salt and pepper and 1 bay-leaf minced fine.
Add a little sugar, and for a change a bitter almond. Take this at bed-time, but not too warm. Dutch flummery, jellies, or blamange, if not too rich, are also very strengthening. STRENGTHENING JELLY. Put an ounce of isinglass shavings, with a few Jamaica peppercorns, and a toast of bread. Boil it to a pint, and strain it off.
To make it, fry an onion and a small carrot cut fine, a tomato sliced, and an ounce of lean ham in two ounces of butter; let them brown slightly; then add to them half a pint of claret, a bouquet of herbs, two cloves, and six peppercorns; let them simmer till the wine is reduced one half; then add half a pint of good Spanish sauce, boil gently ten minutes, strain, and serve very hot.
Season a breast of veal with salt, pepper and ginger. Heat a cupful of dripping; lay the meat in the stew-pan with the dripping, 1 onion, some celery seed, carroway seed, a few peppercorns and parsley. Cover and let stew slowly until nearly done; then add 1 cup of tomato-sauce and cook slowly until tender. Serve with baked potatoes. Mushrooms a la Bordelaise.
And Urad, finding her spirits somewhat recovered, hastened out of the hut, and perceived that it was morning. She had now no more peppercorns to depend upon; wherefore she cried to Houadir to succour her; but the genius was deaf to her entreaties. "Poor miserable wretch!" said Urad to herself, "what will become of thee, inclosed in a forest through which thou knowest no path?
"Give them," said the son of Houadir, "to me, and I will endue them with stronger virtues, and thou shalt by them have power also over others, as well as to defend thyself." Urad pulled the peppercorns out of her bag, and presented them to the son of Houadir, whose eyes flashed with joy at the sight, and he immediately thrust them into the folds of his garments.
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