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Updated: May 31, 2025
Take the best end of a neck of mutton, or a fillet taken from the leg or shoulder, place it in a stewpan with just enough water to cover it, throw in a carrot and turnip, and season, but not too highly; when nearly done remove the meat and strain off the gravy, then return both to the stewpan with forcemeat balls and some fine celery cut in small pieces; let all stew gently till perfectly done, then stir in the yolks of two eggs, a little flour, and the juice of half a lemon, which must be mixed with a little of the gravy before pouring in the stewpan, and care must be taken to prevent curdling.
Indeed, I doubt whether he would take more than two or three of his servants with him, for whom you three would certainly be a match. 'A match! cried Tommaso, suddenly indignant. 'We would make sausage meat of them! We would mince them as fine as forcemeat in five minutes! Their bones would be nothing but a cloud of dust before you could count ten! A match, indeed!
When the veal is in the dish, pour the sauce and vegetables over it, and lay the lettuce with forcemeat balls round it. HARTSHORN JELLY. Simmer eight ounces of hartshorn shavings with two quarts of water, till reduced to one. Strain and boil it with the rinds of four China oranges, and two lemons pared thin.
If it want any more seasoning, add some when hot, and serve with hard eggs, forcemeat balls, a squeeze of lemon, and a spoonful of soy. This is a very easy way of making an excellent dish of mock turtle. Another. Stew a pound and a half of scrag of mutton, with three pints of water till reduced to a quart.
When it is cold, add more seasoning, forcemeat, and eggs. If in a dish, put some gravy to it before baking: if in a crust only, the gravy must not be added till after it is cold, and in a jelly. Forcemeat may be put both under and over the meat, if preferred to balls.
Balls made in this way are remarkably light; but being greasy, some people prefer them with less suet and eggs. FORCEMEAT FOR VEAL. Scrape two ounces of undressed lean veal, free from skin and sinews; two ounces of beef or veal suet, and two of bread crumbs.
A thick soup usually made from shellfish or game; also, an ice cream to which finely chopped macaroons have been added. Small patties; literally, a mouthful. A delicate side dish prepared with forcemeat. Bouquet of Herbs. A bouquet consisting of a sprig of parsley, thyme, and sweet marjoram, a bay leaf, and perhaps a stalk of celery, tied firmly together and used as flavoring in a soup or stew.
Pour on two quarts of boiling water, cover the jar close with bladder and paper, and set it in a kettle of water. Simmer till the hare is stewed to pieces, strain off the liquor, boil it up once, with a chopped anchovy, and add a spoonful of soy, a little cayenne, and salt. A few fine forcemeat balls, fried of a good brown, should be served in the tureen.
When a fore quarter is sent to table, the shoulder may be taken off, the ribs a little seasoned with pepper and salt, and a lemon squeezed over them. Serve up the joint with vegetables and mint sauce. For a breast of mutton, make a savoury forcemeat, if the bones are taken out, and wash it over with egg.
A leg of mutton, for instance; there it is, and when one weighs it, one knows what it costs; but there is not one of those entrées but costs shillings for herbs and truffles and gravy and forcemeat, and a glass of white wine here, and a half pint of claret there. It is all very well to talk of dishes made out of nothing.
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