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Split a large goose, and a fowl down the back, loosen the flesh all over with a sharp knife, and take out all the bones. Parboil a smoked tongue; peel it and cut off the root. Mix together a powdered nutmeg, a quarter of an ounce of powdered mace, a tea-spoonful of pepper, and a tea-spoonful of salt, and season with them the fowl and the goose.
Boil half a pint of milk, add a spoonful of ground rice mixed with a little milk till quite smooth, stir it into the boiling milk, let it simmer till it thickens, carefully straining it, and sweeten with white sugar. Boil half a pound of pearl barley in one quart of new milk, taking care to parboil it first in water, which must be poured off, sweeten with white sugar.
You can parboil it after it is filled in the soup you are to have for dinner, then take it up carefully and brown slightly in a spider of heated fat; or form the mixture into a huge ball and bake it in the oven with flakes of fat put here and there, basting often. Bake until a hard crust is formed over it. Heat some goose fat in a stew-pan with a close-fitting lid.
Parboil them for a quarter of an hour, carefully skimming off the blood that rises to the top. Then take them out, cut them, into mouthfuls, and having strained the liquid, return them to it, adding a head or two of chopped celery, a few sliced onions, a dozen potatoes pared and quartered, and a piece of butter rolled in flour. Season with whole pepper, and a few cloves if you like.
As the water was almost hot enough to parboil the poor birds, and as the women held them in it immersed to the necks, the comfort of the thing so thought our travellers was rather a doubtful question. A little further on, another "custom" of the French Pyrenees came under the eyes of the party.
Wash them well in salted water and parboil fifteen minutes; when cool, trim neatly and put them in a pan with just butter enough to prevent their burning; toss them about until a delicate color; season with salt and pepper and serve, surrounded with tomato sauce.
Although in giving the recipes meat cooked for the purpose will always be directed, and for formal purposes no care or expense should be spared, the intelligent reader will see where she may make a very pretty dish by utilizing cold fowl, game, or lamb for any simple occasion. Sweetbreads au Montpellier. Parboil a pair of fine white sweetbreads, after soaking them in salt and water an hour.
Have ready in a frying-pan some lard and batter mixed, and make it boil. Then dip each slice of egg plant first in the egg, and then in the crumbs, till both sides are well covered; and fry them brown, taking care to have them done all through, as the least rawness renders them very unpalatable. Parboil them to take off their bitterness. Then slit each one down the side, and extract the seeds.
He was in what is called good working condition, but he had not a vestige of fat about him. The only adipose matter we could obtain from him was by boiling his bones, and the small quantity of oil thus obtained would only fry a few meals of steaks. When that was done we had to fry or parboil them in water.
Parboil the roe in salted water ten minutes. Drain; season with salt, pepper and melted butter; form into balls, roll in beaten egg and cracker crumbs and fry in hot oil or any butter substitute. The roe can be baked and served with tomato sauce. Clean and split a three-pound shad. Place in a buttered dripping pan.
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