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The two frying-pans came forth; one was set on with the milk for the brewis, into which, when it boiled up white and drifting, went the sweet fresh butter, and the salt, each in plentiful proportion; "one can give one's self carte-blancher," Barbara said, "than it will do to give a girl"; and then the bread-crumbs; and the end of it was, in a white porcelain dish, a light, delicate, savory bread-porridge, to eat daintily with a fork, and be thankful for.
Serve hot or cold, garnished with parsley. English Stuffed Duck. Clean and season the duck; then chop the giblets. Add 1 onion, some celery and parsley. Mix with 1 cup of bread-crumbs and a beaten egg. Season this highly and fill the duck. Put in the dripping-pan with some hot water, 1/2 glass of sherry and a lump of butter. Sprinkle with flour; bake until done. Serve with apple-sauce.
One pound of raisins stoned and cut in two; one pound of currants washed and dried; one pound of beef-suet chopped very fine; one pound of bread-crumbs; one pound of flour; half a pound of brown sugar; eight eggs; one pint of sweet milk; one teaspoonful of salt; a tablespoonful of cinnamon; two grated nutmegs; a glass each of wine and brandy. Prepare the fruit, and dredge thickly with flour.
Take a leg of mutton, loose the skin from the meat, be careful you do not cut the skin as you loosen it; then cut the meat from the bone, and let the bone and skin hang together, chop the meat small, with a little beef-suet, as you would do sausages; season it with nutmeg, pepper and salt, a few bread-crumbs, two or three eggs, a little dry'd sage, shred parsley and lemon-peel; then fill up the skin with forc'd-meat, and lay it upon an earthen dish; lay upon the meat a little flour and butter, and a little water in the dish; it will take an hour and a half baking; when you dish it up lay about it either mutton or veal chollops, with brown gravy sauce.
When quite tender, dish up on a layer of bread-crumbs, taking care to lose none of the juice. This dish somewhat resembles spinach, which should be cooked in the same fashion, but without the butter and thyme. If onions are peeled in the open air they will not affect the eyes. Only the Spanish onions are pleasant as a vegetable. The English onion is too strong for most people.
Scald the feet till the skin will come off, then cut off the nails; stew them in a pot close cover'd set in water, and some pieces of fat meat till they are very tender; when you set them on the fire, put to them some whole pepper, onion, salt, and some sweet herbs; when they are taken out, wet them over with the yolk of an egg, and dridge them well with bread-crumbs; so fry them crisp.
Take out the heart and liver, and scald them. Drain, dry, and truss the hare. Make a force-meat richer and more moist than usual, and add to it the heart and liver minced fine. Soak the bread-crumbs in a little claret before you mix them with the other ingredients. Stuff the body of the hare with this force-meat, and sew it up.
1/2 lb. flour, 3 ozs. nutter or butter. Rub the nutter or butter lightly into the flour. Add enough cold water to make a fairly stiff paste. Roll it out to a 1/4 inch thickness. It is now ready for use. Apples, castor sugar, grated lemon rind, butter or nutter, bread-crumbs or Granose flakes. Bread-crumbs make the more substantial, granose flakes the more dainty, charlotte. Use juicy apples.
Around her were the still uncleared tokens of her last meal: tea-slops, bread-crumbs, and an egg-shell crushed to fragments upon a plate, which was one of those trifles that set Willoughby's teeth on edge whenever his wife ate an egg she persisted in turning the egg-cup upside down upon the tablecloth, and pounding the shell to pieces in her plate with her spoon.
If the nuts to be milled or ground clog the machine, put them in a warm oven until they just begin to change colour. Then let them cool, and they will be found crisp and easy to work. But avoid doing this if possible, as it dries up the valuable nut oil. 2 breakfast cups bread-crumbs, 2 medium Spanish onions, or 2 tomatoes, 2 breakfast cups ground nuts, nutter.
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