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Updated: May 8, 2025
GIBLET SOUP. Scald and clean three or four sets of goose or duck giblets, and stew them slowly with a pound or two of gravy beef, scrag of mutton, or the bone of a knuckle of veal, an ox tail, or some shanks of mutton. Add a large bunch of sweet herbs, a tea-spoonful of white pepper, a large spoonful of salt, and three onions.
Add a spoonful of cream, gravy sufficient to moisten the meat, and a little scraped ham. This mixture is not to be warmed till the patties are baked. VEAL PIE. Take some of the middle or scrag of a small neck, and season it, adding or not a few slices of lean bacon or ham. If wanted of a high relish, add mace, cayenne, and nutmeg, to the salt and pepper; also forcemeat, and eggs.
Two spoonfuls of cream, and a little ground rice, will give it a proper thickness. The meat and the soup may both be served together. Another. Take a scrag or knuckle of veal, slices of undressed gammon of bacon, onions, mace, and simmer them in a small quantity of water, till it is very strong. Lower it with a good beef broth made the day before, and stew it till the meat is done to rags.
The meat should not be cut till it is cold, and then with a sharp knife to prevent waste, and keep it smooth and even. This is a most excellent way of preparing savoury beef for sandwiches, and for other elegant and economical purposes. SAVOURY JELLY. If to put over cold pies, make it of a small bare knuckle of veal, or of a scrag of mutton.
I've been pushing and straining to get it out of the bog ever since. And now I've done it, you want to scrag me. Olga, the man's a blood-thirsty scoundrel. If you have the smallest regard for my feelings, you will kick him out of the house at once." But Olga was holding the two clasped hands in hers, and she would not let them part. "Nick, you're a darling a darling!
"What, they came without being asked! Heavens! man, you must buck up a bit and keep awake, or you'll have an awful time. Of course those two chaps were simply trying it on. I had an idea it might be that when I came in. Why did you let them? Why didn't you scrag them?" "Oh, I don't know," said Sheen uncomfortably. "But, look here, it's rot.
Put alternately in layers the chicken, slices of ham, or fresh gammon of bacon, forcemeat balls, and eggs boiled hard. If baked in a dish, add a little water, but none if in a raised crust. Prepare some veal gravy from the knuckle or scrag, with some shank-bones of mutton, seasoned with herbs, onions, mace, and white pepper, to be poured into the pie when it returns from the oven.
Substantial clear ashlar Street, miles or half-miles long; straight as a line: Friedrich Wilhelm found it scrag and quagmire; and left it what the Tourist sees, by these hard methods. Thus Herr Privy-Councillor Klinggraf too, Nussler's next neighbor: he did not want to build; far from it; but was obliged, on worse terms than Nussler.
Nor did he then fall in love, in the ordinary sense of the phrase; he reflected with himself that it would be cowardice so far to fear poverty as to run the boat of the Warlocks aground, and leave the scrag end of a property and a history without a man to take them up, and possibly bear them on to redemption; for who could tell what life might be in the stock yet!
I cannot imagine so gentlemanly and scholarly a man as Principal Scragmore insulting anybody." "Oh, you don't know him as I do. It was like this: I wanted to find out where you were, for reasons that I shall state hereafter. I cudgeled my brains, and then thought of old Scrag. I wrote him, and enclosed a stamped and addressed envelope, as all unsought contributors should do.
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