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Have ready a force-meat or stuffing of minced onions and sage, mixed with a little grated bread and beaten yolk of egg, and seasoned with pepper and salt. Make deep incisions between the ribs and fill them with this stuffing. Put it on the spit before a clear fire and moisten it with butter or sweet oil, rubbed lightly over it. It will require three hours to roast.
She did not laugh as she thought now and then that the old red brush dragging over grey dews toward a yellow yolk in the curdled winter- morning sky, was the single thing that could make her heart throb. Brookfield was supported in its trial by the discomfiture of the Tinleys. These girls, with their brother, had evidently plotted to 'draw out' Mrs. Chump.
144. =Mayonnaise.= Place in the bottom of a salad bowl the yolk of one raw egg, a level teaspoonful of salt, the same quantity of dry mustard, a saltspoonful of white pepper, as much cayenne as can be taken up on the point of a very small pen-knife blade, and the juice of half a lemon; mix these ingredients with a wooden salad spoon until they assume a creamy white appearance; then add, drop by drop, three gills of salad oil, stirring the mayonnaise constantly; if it thickens too rapidly, thin it with a little of the juice from the second half of the lemon, until all is used; and towards the finish add gradually four tablespoonfuls of tarragon vinegar.
Amongst some of the tribes of the Malay Archipelago also the Gaji-Guru or medicine-man "can see from the yolk of an egg, broken whilst sacramentally counting from one to seven, from what illness a man is suffering and what has caused it." Here we have an almost exactly parallel case to the Khasi custom of egg-breaking.
This is an actual remnant, a reminder of the past, when the eggs of the mammals were also packed with yolk and the growing embryo secured its nourishment exactly as does the maturing chick. But a new method has been provided for the mammal, and consequently the yolksac, though it has not entirely disappeared, has no nutritive content for the growth of the embryo.
Add a pinch of salt, little nutmeg and the yolk of one egg-mixed in gradually; some finely chopped parsley and then enough matzoth meal to hold; wet the hands and roll the mixture into small balls. Add to the boiling soup, and boil fifteen minutes. One-eighth pound of almonds chopped fine. Yolk of one egg, well beaten. Add almonds to egg, pinch of salt, little grated rind of lemon.
Wash them clean, peel off the skin, and cut off the stalks. Put the trimmings into a small sauce-pan with just enough water to keep them from burning, and, covering them closely, let them stew a quarter of an hour. Stew them fifteen minutes, and just before you take them up, stir in a very little cream or rich milk and some beaten yolk of egg. Serve them hot.
Stir the yolk at least a minute before beginning to add oil; then arrange your bottle or a sharp-spouted pitcher in your left hand so that it rests on the edge of the bowl, and you can keep up a pretty steady drop, drop, into the egg, while you stir with your right steadily.
Then sprinkle the grated cheese thickly on top of all. Boil some rice till it will press closely together. Fill some teacups with it, pressing the rice well down; then leave a hole in the middle and pour into each hole a small raw egg, yolk, and white. Set the tea-cups to cook in the oven, and when the eggs are just set and no more, press on them some more rice.
Make a sauce as follows: Bruise a hard-boiled yolk of egg in a mortar with a tablespoonful of salad oil, a saltspoonful of mustard; mix with this an anchovy and a teaspoonful of tarragon that has been scalded and chopped; pound all well together, and pass through a sieve with a teaspoonful of tarragon vinegar and a speck of cayenne; mix enough of this with the prawns, etc., to season the mixture.
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