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Updated: June 18, 2025
Another good way to stuff peppers is to parboil them and then stuff them with a forcemeat made of chopped nuts and bread crumbs moistened with salt and pepper. Bake, basting occasionally with melted butter for twenty minutes. Cut the peppers in half and remove the seeds, stems and pith. Then cut them in neat, small pieces and throw into boiling salted water. Boil for half an hour.
Parboil a cabbage in salted water; drain and stuff with chopped cooked mutton. Mix with chopped ham, 1 onion and 2 sprigs of parsley chopped fine. Add 1/2 cup of cooked rice, salt and pepper to taste. Place in a buttered baking-dish; sprinkle with bits of butter; add the juice of a lemon, and let bake in a moderate oven until done. Baste often with butter and serve hot. Madras Baked Fish.
Take four fine sweet-breads, and having trimmed them nicely, parboil them, and then lay them in a pan of cold water till they become cool. Afterwards dry them in a cloth. Put some butter into a sauce-pan, set it on hot coals, and melt and skim it. When it is quite clear, take it off. Have ready some beaten egg in one dish, and some grated bread-crumbs in another.
Put on well-buttered baking-plates, sprinkled with flour, and bake in a moderate oven until a rich brown. Serve with wine. French Braised Sweetbread. Parboil the sweetbreads; drain. Put in the baking-pan with a piece of salt pork, 1 onion, 1 carrot, 1 bay-leaf and a sprig of thyme, all cut fine. Sprinkle with pepper, dredge with flour; add 1/2 cup of stock. Let cook in the oven until done.
It is a good plan to singe injured poultry over lighted charcoal, and to hold a piece of lighted charcoal inside, a few minutes. Many people parboil the liver and gizzard, and cut it up very fine, to be put into the gravy, while the fowls are cooking; in this case, the water they are boiled in should be used to make the gravy.
Make a good strong broth of Veal and Mutton; then take out the meat, and put in a good Capon or Pullet: but first, if it be very fat, parboil it a little to take away the Oyleness of it, and then put it into the broth; and when it hath boiled a little therein, put in some grated bread, a bundle of sweet herbs, two or three blades of Mace, and a peeled Onion.
When young, this is tender and transparent; it grows coarser and harder with time. In broiling chickens, it is difficult to do the inside of the thickest pieces without scorching the outside. It is a good plan to parboil them about ten minutes in a spider or skillet, covered close to keep the steam in; then put them upon the gridiron, broil and butter.
This bread to be successful should be hollow inside like a fritter when finished. When the bread has taken a good golden color, remove from the lard, drain it on a napkin, add a little salt, and serve very hot. Parboil the sweetbreads, then cook them with one tablespoon of butter and one tablespoon of stock.
A pound of flesh, and proportionably of all things else, is enough for once in a large family. Parboil Neats-tongues. Then Peel and hash them with as much as they weigh of Beef-suet, and stoned Raisins and picked Currants. Chop all exceeding small, that it be like Pap. Employ therein at least an hour more, then ordinarily is used.
Take a fowl and blanch it, also a fine sweet bread, parboil them, then cut off in smooth well shaped slices, all the white part of the fowl, and slice the sweetbread in similar pieces, place them together in a fine well-flavoured veal gravy; when done, serve neatly in the dish, and pour over a fine white sauce, any that may be approved, the remainder of the fowl must be cut up in small joints or pieces, not separated from the bone, and fried to become brown, then place them in a stew-pan with forcemeat balls, truffles, and morels; pour over half or three quarters of a pint of beef gravy, and simmer till finished; a little mushroom ketchup, or lemon-pickle may be added; in this manner two very nice entrées may be formed.
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