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A fresh fire was kindled far away from the dangerous upas; the huge shell, with its contents, was hastily snatched from the deadly shade, and, supported by four large pebbles to serve as feet for the queer stew-pan, it was placed over the burning embers, and soon commenced to steam and squeak, spreading around an odorous incense, far pleasanter to the olfactories of the hungry party than either the fresh saline breeze, or the perfume of tropical flowers now and then wafted to them from the recesses of the forest.
Take a shallot or two, according to quantity of sauce needed, slice very finely, shred a little parsley, put both into the sauce-boat, with salt, pepper, and mustard to taste; add oil and vinegar in proportion of one dessert-spoonful of vinegar to two table-spoonfuls of oil, till sufficient quantity. Put your pieces of pigeon into a stew-pan in butter, and let it cook with the pigeons.
Take a young hare, cut her in pieces as you did for stewing, and beat it well, season it with the same seasoning you did before, put it into a pitcher or any other close pot, with half a pound of butter, set it in a pot of boiling water, stop up the pitcher close with a cloth, and lay upon it some weight for fear it should fall on one side; it will take about two hours in stewing; mind your pot be full of water, and keep it boiling all the time; when it is enough take the gravy from it, clear off the fat, and put her into your gravy in a stew-pan, with a spoonful or two of white wine, a little juice of lemon, shred lemon-peel and mace; you must thicken it up as you would a white fricassy.
Put all into a stew-pan with the juice or liquor that it has given out in cutting up, but not any water. To every two terrapins allow a quarter of a pound of butter divided into pieces and rolled in flour, two glasses of Madeira, and the yolks of two eggs. The eggs must be beaten, and not stirred in till a moment before it goes to table. Keep it closely covered.
It is best to prepare the meat the day before it is to be cooked. Cover the bottom of a stew-pan with slices of bacon. Lay the beef upon them, and cover the top of the meat with more slices of bacon. Place round it four large onions, four carrots, and four turnips, all cut in thick slices. Pour in from half a pint to a pint of water, and if convenient, add two calves' feet cut in half.
Such soups, derived from one or several vegetables, alone or mixed together, make palatable and healthful additions to the family bill-of-fare. Cut off the woody part, scrape the lower part of the stalks. Wash well and tie in bunches. Put into a deep stew-pan, with the cut end resting on the bottom of the stew-pan. Pour in boiling water to come up to the tender heads, but not to cover them.
Garnish your dish with lemon and pickles. A Herico of a BREAST of VEAL, French Way. Take a breast of veal, half roast it, then put it into a stew-pan, with three pints of brown gravy; season your veal with nutmeg, pepper and salt; when your veal is stew'd enough, you may put in a pint of green peas boil'd.
Have ready a quarter of a pound of butter in a frying-pan, or a flat stew-pan. Place it on hot coals, and have the butter boiling when you put in the beaten egg. Fry it gently till of a light brown on the under side. Do not turn it while cooking as it will do better without. You may brown the top by holding a hot shovel over it.
This is proper for a side-dish. Take a leg of mutton half-roasted, when it is cold cut it in thin pieces as you would do any other meat for hashing, put it into a stew-pan with a little water or small gravy, two or three spoonfuls of claret, two or three shalots shred, or onions, and two or three spoonfuls of oyster pickle; thicken it up with a little flour, and so serve it up.
Fry some fish of a light brown, either soles, slices of salmon, halibut, or plaice, let an onion brown in a little oil, add to it a cup of water, a little mushroom ketchup or powder, cayenne pepper, salt, nutmeg, and lemon juice, put the fish into a stew-pan with the above mixture, and simmer gently till done, then take out the fish and thicken the gravy with a little browned flour, and stir in a glass of port wine; a few truffles, or mushrooms, are an improvement.
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