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Updated: May 31, 2025
When required to look elegant it should be piqué. Clean and soak the head till the cheek-bone can be easily removed, then parboil it and cut it into pieces of moderate size, and place them in about a quart of stock made from shin of beef, the gravy must be seasoned highly with eschalots, a small head of celery, a small bunch of sweet herbs, an onion, a carrot, a little mace, a dozen cloves, a piece of lemon peel, and a sprig of parsley, salt and pepper; it must be strained before the head is added, fine forcemeat balls rolled in egg and fried are served in the dish, as well as small fritters made with the brains; when ready for serving, a glass and half of white wine and the juice of a lemon are added to the gravy.
After giving weighty consideration to each, roast rabbit seemed to make the strongest appeal to him. He read the recipe aloud twice that he might the better comprehend it: "Dress and wash the wily coureur de bois, but leave the heads on in cleaning them. Stuff the bodies with a forcemeat of fat, salt pork, minced onions, and fine bread crumbs well seasoned with salt and pepper.
Make forcemeat balls by chopping a large cup of meat very fine; season with a saltspoonful each of pepper and thyme; mix in the yolk of a raw egg; make into little balls the size of a hickory-nut, and fry brown in a little butter. Pour in the soup, and serve. If egg-balls are desired, make them of the yolks of two hard-boiled eggs rubbed fine.
CALF'S HEAD STEWED. Wash and soak it for an hour, bone it, take out the brains, the tongue and the eyes. Make a forcemeat with two pounds of beef suet, as much lean veal, two anchovies boned and washed, the peel of a lemon, some grated nutmeg, and a little thyme. Chop them up together with some grated bread, and mix in the yolks of four eggs.
When cold, put a forcemeat of chopped oysters, crumbs of bread, a bit of butter, nutmeg, pepper, salt, and the yolks of two eggs. Spread it thin over the sounds, roll up each in the form of a chicken, and skewer it. Then lard them as chickens, dust a little flour over, and roast them slowly in a tin oven.
Put it into the oven, with a pint of water under it, till it comes to a fine brown. Then put it in a stewpan with three pints of gravy, and stew it quite tender. Add a tea-spoonful of lemon pickle, a large spoonful of browning, one of ketchup, and a little cayenne; thicken it with a bit of butter rolled in flour. Put the veal in a dish, strain the gravy over it, and lay round it forcemeat balls.
Take up the fish, serve it on a napkin, and send it to the table with a bowl containing the oyster sauce. 14. =Baked Blackfish.= Have a fish weighing from two to two and a half pounds cleaned by the fishmonger; rub it well with a handful of salt, to remove the slime peculiar to this fish, wash it well, and wipe it with a clean, dry cloth; stuff it with the following forcemeat.
Cut the tails into pieces, and give them a boil up with the cream and soup. Serve with forcemeat balls made of the remainder of the lobster, mace, pepper, salt, a few crumbs, and an egg or two. Let the balls be made up with a little flour, and heated in the soup.
Pigeons left from dinner the day before may be stewed, or made into a pie. In either case, care must be taken not to overdo them, which will make them stringy. They need only be heated up in gravy ready prepared; and forcemeat balls may be fried and added, instead of putting a stuffing into them. If for a pie, let beef steaks be stewed in a little water, and put cold under them.
ROAST PULLET. To roast a small hen turkey or a pullet with batter, the bird must first be boned, and filled with forcemeat or stuffing. Then paper it round, and lay it down to roast. When nearly half done, drop off the paper, and baste the bird with a very smooth light batter.
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