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Updated: June 26, 2025
Add some of the gravy, a spoonful of vinegar, and of walnut ketchup: if shalot vinegar be used, there will be no need of the onion nor the raw shalot. The hash is only to be simmered till it is hot through, but not boiled: it is owing to the boiling of hashes and stews that they get hard. When the hash is well warmed up, pour it upon sippets of bread previously prepared, and laid in a warm dish.
It is usual to put a table-spoonful of ketchup into a dish before the fire, with a little minced shalot. In broiling, turn the steak with a pair of meat tongs, and it will be done in about ten or fifteen minutes. Rub a bit of butter over it, and send it up quite hot, garnished with pickles, and scraped horseradish. If onion gravy is to be added, prepare it in the following manner.
STUFFING FOR HARE. Two ounces of beef suet chopped fine, three ounces of fine bread crumbs, a little parsley, marjoram, lemon thyme, or winter savory; a dram of grated lemon peel, half a dram of nutmeg, of shalot, and the same of pepper and salt. Mix these with an egg, so as to make them cohesive; but if the stuffing be not of a sufficient consistence, it will be good for nothing.
Add a carrot, a large onion with four cloves stuck in it, one head of celery, a bundle of parsley, lemon thyme, and savoury; a few leaves of sweet basil, a bay leaf, a shalot, a piece of lemon peel, and a dozen corns of allspice. Pour on half a pint of water, cover it close, and let it simmer gently on a slow fire for half an hour, in which time it will be almost dry.
Mix into it the yolks of two eggs, a glass of port wine, and a spoonful of vinegar: stir it quick, rub the dish with shalot, and turn the fricassee into it. BEEF GRAVY. Cover the bottom of a stewpan, clean and well-tinned, with a slice of good ham or lean bacon, four or five pounds of gravy beef cut in pieces, an onion, a carrot, two cloves, and a head of celery.
Add chopped parsley, green onions, or chives, or a very small quantity of shalot, a little pepper and salt, and a scrape or two of nutmeg. Boil some butter in a small frying-pan, and pour the above batter into it. When one side is of a fine yellow brown, turn it and do the other: double it when served. Some lean ham scraped, or grated tongue, put in at first, is a very pleasant addition.
PORK SAUCE. Take two ounces of the leaves of green sage, an ounce of lemon peel thinly pared, an ounce of minced shalot, an ounce of salt, half a dram of cayenne, and half a dram of citric acid. Steep them for a fortnight in a pint of claret, shake it often, and let it stand a day to settle. Decant the clear liquor, and cork it up close.
Mix together a pint of claret, a pint of mushroom catchup, and half a pint of walnut pickle, four ounces of pounded anchovy, an ounce of fresh lemon-peel pared thin, and the same quantity of shalot or small onion. Also an ounce of scraped horseradish, half an ounce of black pepper, and half an ounce of allspice mixed, and the same quantity of cayenne and celery-seed.
BEEF HEART. Wash it carefully, stuff it as a hare, and serve with rich gravy and currant-jelly sauce. Hash it with the same, and add a little port wine. BEEF OLIVES. Take some cold beef that has not been done enough, and cut slices half an inch thick, and four inches square. Lay on them a forcemeat of crumbs of bread, shalot, a little suet or fat, pepper and salt.
To stew PIGEONS. Take your pigeons, season and stuff them, flat the breast-bone, and truss them up as you would do for baking, dredge them over with a little flour, and fry them in butter, turning them round till all sides be brown, then put them into a stew-pan with as much brown gravy as will cover them, and let them stew whilst your pigeons be enough; then take part of the gravy, an anchovy shred, a little catchup, a small onion, or a shalot, and a little juice of lemon for sauce, pour it over your pigeons, and lay round them forc'd-meat-balls and crisp bacon.
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