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15. =Broiled Shad with Maître d'hotel butter.= Choose a medium sized shad, weighing about three pounds, have it cleaned and split down the back; turn it occasionally for an hour or more, in a marinade made of one tablespoonful of salad oil, or melted butter, one of vinegar, a saltspoonful of salt, and quarter of a saltspoonful of pepper; lay it on a gridiron, rubbed with a little butter to prevent sticking, broil it slowly, doing the inside first, and, after laying it on a hot dish, spread over it some maître d'hotel butter.
When done dish in close order and fill center with Toulouse Ragout, as follows: Toulouse Ragout Prepare half a dozen fine, large cockscombs, two dozen button mushrooms, small pieces of sweetbreads and a proportionate quantity of truffles. Place all in a stewpan and add a small ladleful of drawn butter sauce, and the juice of a lemon. Cook a few minutes. Lamb Chops Marinade
String the beans and boil them whole; when boiled tender and they have become cold, slice them lengthwise, cutting each bean into four long slices; season them an hour or two before serving, with a marinade of a little pepper, salt, and three spoonfuls of vinegar to one spoonful of oil.
If rabbits are very plenty and very fat, put down a jar of hindquarters in marinade for three days, then wipe, and hang in a cold, dry place. A rabbit ought to be dressed before it is cold thus it escapes the strong flavor which makes market rabbits often unendurable. Chill but do not freeze after dressing.
Spanish olea, if you please ragou royal, cardoons, tendrons, shellfish in marinade, ruffs and rees, wheat-ears, green morels, fat livers, combs and notts. 'Tis rather odd, Sir, to us who employ them, to learn that our tailors, while we're eating the dinners we do our tailors, Sir, are absolutely gorging themselves with such things with our money, by Jove!
There was Fricassee from the Rocher de Cancale. He mentioned Muriton of red tongue; cauliflowers with veloute sauce; veal a la St. Menehoult; marinade a la St. Florentin; and orange jellies en mosaeiques. There was Bibulus O'Bumper. He touched upon Latour and Markbruennen; upon Mousseux and Chambertin; upon Richbourg and St.
To marinade a Leg of Lamb: Take a leg of lamb, cut it in pieces the bigness of a half-crown; hack them with the back of a knife; then take an eschalot, three or four anchovies, some cloves, mace, nutmeg, all beaten; put your meat in a dish, and strew the seasoning over it, and put it in a stew-pan, with as much white-wine as will cover it, and let it be two hours; then put it all together in a frying-pan, and let it be half enough; then take it out and drain it through a colander, saving the liquor, and put to your liquor a little pepper and salt, and half a pint of gravy; dip your meat in yolks of eggs, and fry it brown in butter; thicken up your sauce with yolks of eggs and butter, and pour it in the dish with your meat: lay sweet-breads and forc'd-meat balls over your meat; dip them in eggs, and fry them.
Poach eight fresh eggs then take them out and place in cold water until cool; lay them for a quarter of an hour to marinade in a glass of white wine with sweet herbs. Dry on a cloth and dip in a batter of flour mixed with equal quantities of ale and water to the consistency of double cream. Fry to light brown. Eggs with Wine
Saw off shank and hip bones neatly, and cut the meat smooth, removing any tags and jags, then pack down in an agate or clean wooden vessel that has been scalded, then chilled. Half cover with a marinade thus proportioned.
Mix all these ingredients thoroughly, and use the marinade for beef, game, or poultry, always keeping it in a cool place.
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