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Updated: May 23, 2025
Garnish your dish with shred lemon and pickles. To dress Rabbets to look like MOOR-GAME.
Up and dressed a pease pudding with boyled rabbets and bacon to dinner for want of a cook-mayde, Sarah leaving us at dawn, and he loving it mightily. The which he should not have this day but that I have a month's mind to a slashte wastcote which hitherto he hath soured upon.
"The Distempers and Insects that Attack....The great Enemies are Rabbets, Garden Mise, Moles, Caterpillars, Maybugs, Ants, Snails, Turks, Canthardies and an abundance of weeds, the names of which are unknown to us " She shouted with youthful laughter as she read it, the echoes of her merriment sounding through the empty halls.
How to make a SAUCE for it. Take truffles, morels, sweet-breads, diced pallets boiled tender, three anchovies, and some lemon-peel, put these into some brown gravy and stew them; if you do not think it thick enough, dredge in a little flour, and just before you pour it on your beef put in a little white wine and vinegar, and serve it up hot. Sauce for boiled RABBETS.
To make a Tureiner: Take a china pot or bowl, and fill it as follows: at the bottom lay some fresh butter; then put in three or four beef-steaks larded with bacon; then cut some veal-steaks from the leg; hack them, and wash them over with the yolk of an egg, and afterwards lay it over with forc'd-meat, and roll it up, and lay it in with young chickens, pigeons and rabbets, some in quarters, some in halves; sweet-breads, lamb-stones, cocks-combs, palates after they are boiled, peeled, and cut in slices: tongues, either hogs or calves, sliced, and some larded with bacon: whole yolks of hard eggs, pistachia-nuts peeled, forced balls, some round, some like an olive, lemon sliced, some with the rind on, barberries and oysters: season all these with pepper, salt, nutmeg, and sweet-herbs, mix'd together after they are cut very small, and strew it on every thing as you put it in your pot: then put in a quart of gravy, and some butter on the top, and cover it close with a lid of puff-paste, pretty thick.
Take two young rabbets, boil them very tender, and take off all the white meat, and pull off the skin, then pull it all in shives, and put it into your stew-pan with a little white gravy, a spoonful of white wine, a little nutmeg and salt to your taste; thicken it up as you would a white fricassy, but put in no parsley; when you serve it up lay the heads in the middle.
They hide their Young in some Place secure from the Discovery of the Buck, as the European Rabbets do, and are of the same Colour; but if you start one of them, and pursue her, she takes into a hollow Tree, and there runs up as far as she can, in which Case the Hunter makes a Fire, and smoaks the Tree, which brings her down, and smothers her.
How to make a Pudding for the Hare. Take the liver, a little beef-suet, sweet-marjoram and parsley shred small, with bread-crumbs and two eggs; season it with nutmeg, pepper and salt to your taste, mix all together and if it be too stiff put in a spoonful or two of cream: You must not boil the liver. To make a brown fricassy of RABBETS.
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