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Add one celery root, three small onions, a bunch of parsley, one dozen whole peppercorns, half a dozen cloves, two bay leaves and a teaspoon of fine salt. Boil steadily for eight hours and then pour through a fine hair sieve. When cold remove every particle of fat and set on to boil again, skimming until clear.
A little flour. 2 ounces salt pork. 2 cups tomatoes. 1 stalk celery. 1 onion. 2 bay leaves. 6 whole cloves. 6 peppercorns. 1 blade mace. Cut the beef into 2-inch pieces and sprinkle with flour; fry the salt pork until light brown; add the beef and cook slowly for about thirty-five minutes, stirring occasionally. Cover with water and simmer about two hours; season with salt and pepper or paprika.
Then he took from his waistcoat two peppercorns, and made the old drake swallow them, and tried him softly upon his legs, where the leading gap in the hedge was.
The bones should be cut short, which the butchers will not do unless particularly desired. The best end of the neck may be boiled, and served with turnips; or roasted, or dressed in steaks, in pies, or harrico. The scrags may be stewed in broth; or with a small quantity of water, some small onions, a few peppercorns, and a little rice, and served together.
An egg-soup, with saffron, peppercorns, and honey thereon; 3. Stewed mutton, with onions strewed thereon; 4. A roasted capon, with stewed plums. Second Course. 1. Ling, with oil and raisins; 2. Beef, baked in oil; 3. Eels, with pepper; 4. Dried fish, with Leipsic mustard. Third Course. 1. A salad, with eggs; 2. Jellies strewed with almond and onion seed; 3. Omelettes, with honey and grapes; 4.
Urad, in her despair, again put her hands into the bag whence she had fatally resigned the peppercorns, and felt about in agony for her lost treasure. And now finding none, and perceiving that the genius Houadir attended not to her cries, she was drawing out her hand when, in a corner of the bag, she felt one peppercorn, which had before escaped her search.
It sometimes happens that you can get a great quantity of this fish, very fresh, cheaply, and wish to use it later on. Pickle it thus: Boil a pint of vinegar with six peppercorns, four cloves, four bay leaves, a scrap of mace, a saltspoonful of salt, and the same of made mustard. When this is boiled up put it to cool.
This dish is very excellent with mutton instead of kid; the meat tastes like venison if this recipe is followed: Put the meat, say a shoulder of mutton, to soak in a bottle of red wine, with a sliced carrot, thyme, bay-leaves , six cloves, fifteen peppercorns and a teaspoonful of vinegar, for two hours.
If for a simple and inexpensive dinner, merely add to them two sliced onions, a bay-leaf, a small blade of mace and a few peppercorns; then pour in a pint or more of good veal gravy, or strong broth, and boil it briskly until reduced nearly half; strain the gravy, pressing the bones well to obtain all the flavor; skim off the fat, add a little cayenne and lemon juice, heat the game very gradually in it, but do not on any account allow it to boil; place pieces of fried bread around a dish, arrange the birds in good form in the centre, give the sauce a boil, and pour it on them.
Boil them half an hour, run the liquor and break the fruit through a hair sieve, and to every quart of juice put three quarters of a pound of moist sugar. Boil the whole a quarter of an hour, with some peppercorns, ginger, and a few cloves.
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