Vietnam or Thailand ? Vote for the TOP Country of the Week !
Updated: June 11, 2025
When the Eel is quite cold, take off the Cloth. The Eel is also good in Pyes, fry'd and boil'd, which every one knows how to prepare. About the end of this Month, the Trout begins to come in Season; for before this time, its Body is cover'd with little Insects, which is a Demonstration of its being sick and unwholesome.
Strip the Chickens of their Skins as soon as they are kill'd, and when they are drawn, cut their Wings, Legs, and most fleshy parts in Pieces, then fry them a little in Hog's-Lard; after which, put them to stew with a little Butter and Gravy, for a brown Fricassee, or Butter and Water for a white Fricassee; to either of these add a Glass of White Wine, with a Seasoning of Salt, Pepper, Nutmeg, Cherville cut small, and three or four young Onions whole, that they may be withdrawn when the Fricassee is enough: Then brown the Sauce with some of the same Lard the Chickens were fry'd in, and thicken it with burnt Flower; to this you may add fry'd or stew'd Mushrooms.
They must be fry'd in rendered suet, the liquor very hot when you put them in; put in a good spoonful in a place.
For the sauce take a little gravy, about a jill of oysters, a few mushrooms shred, a little lemon shred fine, and a little juice of lemon; so thicken it up with flour and butter; when you dish it up pour the same over it; lay over it a sweet-bread or two cut in slices and fry'd, and fry'd oysters. Garnish your dish with lemon, pickles and mushrooms.
However, when you have disposed your Fish well in the Dish, garnish with fry'd Bread, Horse-Radish scraped, fry'd Parsley, Lemon sliced and pickled, red Beet-Root sliced, and serve it up hot.
Then take them and drain them from the Liquor they were fry'd in, and make a Sauce for them of good Gravey, some Lemon-Peel, a Shallot or two, some Spice beaten, a bunch of sweet Herbs, an Anchovy, some pickled Mushrooms and their Liquor, and some Pepper and Salt. Toss up these, thick with Butter, and pour the Sauce over them, putting first a little Claret to it, and some Lemon-Juice.
There must be likewise some Pieces of Bread cut the length of one's Finger, and fry'd crisp; all these are by way of Garnish. One may likewise boil some Skirret-Roots, and peel them, and then dip them in the Batter, and fry them crisp. As for the other part of the Garnish, it must be red Beets pickled and sliced, and Lemon sliced. Calf's-Head-Pye. From the same.
They will keep good a Year, and when we want to use them, lay them to steep in cold Water to take out the Salt; you may shift the Water three or four times, they will be the better for it, and then use them in Pyes, or other compound Dishes. In Holland I have often eaten the small Suckers of Artichokes fry'd, which have made an agreeable Dish. The Receipt for preparing them is the following.
To make this Fish-Gravy, which may serve for a Foundation of all Fish Soups, take Tench or Eels, or both, well scour'd from Mud, and their Outsides scour'd well with Salt; then pull out their Gills, and put them in a Kettle with Water, Salt, a bunch of sweet Herbs, and an Onion stuck with Cloves; boil these an hour and a half, and then strain off the Liquor thro' a Cloth: add to this the Peelings of Mushrooms well wash'd, or Mushrooms themselves cut small; boil these together, and strain the Liquor thro' a Sieve into a Stew-Pan, upon some burnt or fry'd Flower, and a little Lemon, which will soon render it of a good Colour, and delicate Flavour, fit for Soups, which may be varied according to the Palate, by putting in Pot-Herbs and Spices to every one's liking; this will keep good some time.
Cut your Hare in four or eight pieces, and slit the Head; fry it a little in Hog's Lard, and then put it to stew in an earthen glazed Vessel, with Gravey, half a pint of White-wine, Pepper, Nutmeg, Salt, a bunch of sweet Herbs, and a slice or two of Lemmon-Peel; keep this close covered, and stew it gently till 'tis tender, then strain off the Sauce, and brown it with fry'd Flower, or burnt Butter: pour the Sauce hot over the Hare, and serve it With a Garnish of Lemmon in Slices; but if you would have your Sauce of brighter Colour, instead of the burnt Butter, or fry'd Flower, thicken it with the Yolks of three or four Eggs.
Word Of The Day
Others Looking