United States or Japan ? Vote for the TOP Country of the Week !
Peel, core and quarter some good tart apples of nice flavor, and stew them with a strip of orange and a strip of quince peel, sufficient water to cover the bottom of the stewpan, and sugar in the proportion of half a pound to one pound of fruit; when cooked, press the pulp through a sieve, and, when cold, dish and cover with one pint of whipped cream flavored with lemon peel.
Here she observed, betwixt sleeping and waking, the simmering of a pot of well-spiced ale, on the brown surface of which bobbed a small crab-apple, sufficiently roasted, while a little mulatto girl watched, still more attentively, the process of dressing a veal sweetbread, in a silver stewpan which occupied the other side of the chimney.
STRONG GRAVY. Take a stewpan that will hold four quarts, lay at the bottom of it a slice or two of undressed ham or bacon, about a quarter of an inch thick, and two pounds of beef or veal.
If all the ingredients cannot be got at once, put them in when obtained, always throwing in salt with every fresh article. This will be found a quick and easy way of making a sweet-scented pot. SWEET SAUCE. Put some currant jelly into a stewpan, and when melted, pour it into a sauce boat.
Break a knuckle of veal, place it in a stewpan, also a piece of chorissa, a carrot, two onions, three or four turnips, and a blade of mace, pour over two or three quarts of water or weak broth, season with salt, a sprig of parsley, and whole white pepper; when sufficiently boiled, skim and strain it, and thicken with pounded vermicelli.
Pound the reserved veal in a marble mortar for the forcemeat, and rub it through a hair sieve, with as much of the udder as there is of meat from the leg of veal. Put some bread crumbs into a stewpan with milk enough to moisten it, adding a little chopped parsley and shalot. Dry it on the fire, rub it through a wire sieve, and when cold mix it all together, that every part may be equally blended.
Moisten this margin with a camel’s-hair brush dipped in white of egg; lay the second half of the pastry over these mounds; press the cutter on each to trim them, and you have a number of little round patties; press the edges together very well by curving the little finger round them. Have some rich stock boiling in a stewpan; poach the ravioli five minutes.
Take out the jar, pour the juice clear from the settlings through a hair sieve into a clean stewpan, and let it boil very gently for half an hour. If intended to be exquisitely fine, it may be boiled till reduced to half the quantity. It will keep much better in this concentrated state, and only half the quantity be required.
Thicken with a little flour, and serve with the gravy poured over them; garnish with parsley. Take half a dozen pigeons; stuff each one with a dressing the same as for turkey; loosen the joints with a knife, but do not separate them. Put them in a stewpan with water enough to cover them, let them cook until nearly tender, then season them with salt and pepper and butter.
Take out the fire, and let them remain in the copper till cold. Then take them out, dry the bottles, rosin down the corks close, and set them in dry saw-dust with their necks downward. BRAISING. To braise any kind of meat, put it into a stewpan, and cover it with fat bacon. Then add six or eight onions, a bundle of herbs, carrots, celery, any bones or trimmings of meat or fowls, and some stock.
Word Of The Day