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Updated: June 18, 2025
Serve it with sorrel and anchovy sauce. ROAST SWEETBREADS. Parboil two large ones, and then roast them in a Dutch oven. Use gravy sauce, or plain butter, with mushroom ketchup. ROAST TONGUE. After well cleaning a neat's tongue, salt it for three days with common salt and saltpetre.
Season veal chops with salt and pepper and let fry a few minutes in hot dripping. Remove the chops and cover with a mixture of bacon, liver, onions and parsley minced fine and well seasoned. Then let bake in the oven with 1 cup of beef broth. Baste often and serve very hot. Spanish Stewed Rabbit. Clean and parboil 2 rabbits; then cut into pieces. Sprinkle with flour and fry in hot lard.
Take a Coast of Mutton, which is the Neck and Breast together, skin it in the whole Piece; then parboil it, and prepare a Mixture of Crumbs of Bread; Lemon-Peel grated, a little Pepper, Salt, Nutmeg, or sweet Marjoram powder'd, which answers the End of most Spices, or else a little dry'd sweet Basil, which we call Bush-Basil, in the Gardens.
Parboil 1 cup of shredded codfish; heat 2 tablespoonfuls of butter; add 1 chopped onion and 2 cups of tomatoes; let fry. Add 1 tablespoonful of flour; stir until thickened. Then add 1 cup of water, pepper and chopped parsley; let boil well; add the codfish. Let simmer one-half hour. Serve on buttered toast. Halibut a la Toulonaise.
Woodcock are to be plucked, but not drawn. Suspend the bird in a bright, clear heat, hang a ribbon of fat pork between the legs and roast until well done; do not parboil him. Ruffed grouse are excellent roasted in the same manner, but should first be parboiled. Mallards, teal, butterballs, all edible ducks, are to be treated the same as grouse.
Where the veal is tough, it is better to parboil it for ten or fifteen minutes before frying. Pork steaks or chops should be cut quite thin, and sprinkled with pepper and salt and a little powdered sage. Have the pan hot; put in a tablespoonful of dripping, and fry the pork slowly for twenty minutes, turning often.
Take an Ox-Heart, and parboil it, or a Neat's-Tongue, boil'd without drying or salting, or the Inside of a Surloin of Beef; chop this small, and put to each Pound two Pounds of clean Beef-Suet, cleaned of the Skins and Blood, and chop that as small as the former; then pare, and take the Cores out of eight large Apples, and chop them small, grate then a Two-penny-Loaf; and then add two or three Nutmegs grated, half an Ounce of fresh Cloves, as much Mace, a little Pepper and Salt, and a Pound and a half of Sugar; then grate in some Lemon and Orange-Peel, and squeeze the Juice of six Oranges, and two Lemons, with half a Pint of Sack, and pour this into the Mixture.
In preparing chickens for broiling, you may parboil them about ten minutes, to ensure their being sufficiently cooked; as it is difficult to broil the thick parts thoroughly without burning the rest. Having cut up your chickens, lay them in cold water till all the blood is drawn out. Then wipe the pieces, season them with pepper and salt, and dredge them with flour.
"Is it a new story?" her husband asked, dropping his book and looking at her expectantly. "Alas, no! No such luck. I came home with a dozen plans for work simmering in my brain; but I must put them back and let them parboil themselves for a while longer. My family are demanding my whole attention." "What now?" "Sisterly confidences. It is funny, Billy; but it is rather distracting to my work.
Parboil some sweetbreads, cut them in slices, place them in layers with the oysters, and season very lightly with salt, pepper and mace. Then add half a teacup of liquor, and the same of gravy. Bake in a slow oven; and before the pie is sent to table, put in a teacup of cream, a little more oyster liquor, and a cup of white gravy, all warmed together, but not boiled.
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