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Updated: July 18, 2025
From two pounds of the shoulder of mutton, cut the lean meat in dice half an inch square; cut up the rest in small pieces and make a stock as directed in receipt No. 1., Part I., using two and a half quarts of water, and boiling and skimming for two hours; at the end of an hour and a half put the dice of meat into a sauce-pan with two ounces of butter, and fry them brown; stir in one ounce of flour; cut in dice six ounces each of yellow turnip and carrot, chop four ounces of onion, and put these with the meat; add the barley, and the stock strained, season with a teaspoonful of salt, and quarter of a saltspoonful of pepper, and simmer one hour.
Cut about six ounces of butter into small hits, and put them into a small sauce-pan. Mix with a wine-glass of water sufficient flour to make a thick batter, pour it on the butter, and hold the sauce-pan over hot coals, shaking it quickly round, till the butter is melted. Let it just boil up, and then take it from the fire. Thicken it with the pickled nasturtians and send it to table in a boat.
If you wish to keep it a few days, take the juice when you have pressed out a tea-cup full, and adding to it a piece of alum the size of a pea, give it a boil in a sauce-pan. Blanch some almonds, soak them in cold water, and then pound them to a smooth paste in a marble mortar; adding at intervals a little rose water. Thick cream will communicate a white colour.
47. =Sheep's Tongues with Spinach.= Boil eight sheep's tongues in the stock pot, or in hot water with a bouquet of sweet herbs, and a gill of vinegar, for about an hour, or until they are quite tender; then remove them from the stock, lay them on their sides on a flat dish, place over them another dish with weights on it, and allow them to cool: trim them neatly, put them into a sauce-pan with enough Spanish sauce, or brown gravy to cover them, and heat them gradually.
Take the bones and other trimmings, put them in a sauce-pan with as much water as will cover them, and some sliced onions, and let them stew till you have drawn from them a good gravy. Having skimmed it well, strain the gravy into a stew-pan, and put the mutton into it. Have ready-boiled some carrots, turnips, potatoes and onions. Slice them and add to the meat and gravy.
72. =Stuffed Eggs.= Boil eight eggs for ten minutes, until quite hard, lay them in cold water until they are quite cold; make a white sauce, as directed in receipt No. 65; soak two ounces of stale bread in tepid water for five minutes, and wring it dry in a towel; put one ounce of grated cheese, Parmesan is the best, in a sauce-pan with one saltspoonful of salt, half that quantity of white pepper, as much cayenne as can be taken up on the point of a very small pen-knife blade, a teaspoonful of lemon juice, two ounces of butter, and a gill of the white sauce; cut the eggs carefully in halves lengthwise after removing the shells, rub the yolks through a sieve with a silver spoon, and add them with the bread to the sauce, as prepared above; stir these ingredients over the fire until they cleave from the sides of the sauce-pan, when they will be scalding hot; on a hot platter put a layer of the white sauce as a foundation for the eggs; fill the whites with the forcemeat, rounding it up to look like the entire yolk of an egg, set them on a dish in a pyramid, and heat them in a moderate oven; send whatever white sauce you have left to the table in a boat, with the dish of eggs.
Wash the tapioca well, and let it soak for several hours in cold water; put it in a sauce-pan with the same water, and let it boil slowly till it is clear and thick; then season it with wine and loaf-sugar. The pearl tapioca will require less time to soak, and no washing. Allow three table-spoonsful of tapioca to a quart of water. Milk Porridge.
139. =Ravigote Sauce.= Clean and chop a few salad herbs, put one teaspoonful of each into a small pan with a tablespoonful of meat jelly or thick stock, and a little pepper and salt; stir till the jelly is hot, and then add one tablespoonful of vinegar, and two of good oil; when thoroughly mixed set the sauce-pan into a cool place, or pour out the mixture on a dish until it is wanted for use.
He is followed at a short distance by a travelling tinker, swinging his live-coals in a sort of tin censer, and giving utterance to a hoarse and horrible cry, intelligible only to the cook who has a leaky sauce-pan. Then comes the chamois-leather woman, bundled about with damaged skins, in request for the polishing of plate and plated wares.
Pare, core, and slice some fine apples. Put them into a sauce-pan with just sufficient water to keep them from burning, and some grated lemon-peel. Stew them till quite soft and tender. Then mash them to a paste, and make them very sweet with brown sugar, adding a small piece of butter and some nutmeg. Apple sauce is eaten with roast pork, roast goose and roast ducks.
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