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Simmer it closely covered; when nearly done, add two anchovies chopped fine, a dessert-spoonful of made mustard, a little fine walnut ketchup, and a bit of butter rolled in flour. Shake it, and let the gravy boil a few minutes. Serve with sippets of fried bread, the roe fried, and a good deal of horseradish and lemon. Another way.
Add the chicken to the sauce with 1 cup of cocoanut juice. Let all simmer until the chicken is tender. Serve on a platter with a border of cooked rice and garnish with fried parsley. Hindu Venison. Cook some venison, well seasoned, until tender and slice thin. Peel and slice 2 apples and 1 Spanish onion; season and fry until a light brown.
When they are well cooked, add the meat and let all simmer for two hours. Put in a pan a large lump of butter or clarified fat, and place the shoulder in it. Add two big onions sliced, and a very large carrot also sliced, thyme, bay-leaf, two cloves, pepper and salt, and, if you like it, two garlic knobs. Let the shoulder simmer in this by the side of the fire for three hours.
Take two chickens, cut them up small, as if for fricassee, flour them well, put them in a saucepan with four onions shred, a piece of clarified fat, pepper, salt, and two table spoonsful of curry powder; let it simmer for an hour, then add three quarts of strong beef gravy, and let it continue simmering for another hour; before sent to table the juice of a lemon should be stirred in it; some persons approve of a little rice being boiled with the stock, and a pinch of saffron is also sometimes added.
Cut them in proper shapes, put them in a veal gravy made with the trimmings enough to cover them; season delicately, and let them simmer till quite tender, but not long enough to lose their shape; fresh button mushrooms and a piece of lemon peel are essential to this dish; when the meat is done remove it, take all fat from the gravy, and thicken it with the yolks of two beaten eggs; small balls of forcemeat in which mushrooms must be minced should be poached in the gravy when about to be served; the meat must be returned to the saucepan to be made hot, and when placed in the dish, garnish with thin slices of lemon.
"No use letting any ugly tales get round or raking up that other story, is it? I don't know whether Thurston induced Leslie's wife to run off or not from what I have heard of him I hardly think he did but one may as well let things simmer down gracefully." "I am grateful for your thoughtfulness," replied Savine. "Probably it is more than he would have done for you.
Skim it carefully, and then put in the head; add a pint of Madeira, and simmer till the meat is quite tender. About ten minutes before serving, put in some basil, tarragon, chives, parsley, cayenne pepper, and salt; also two spoonfuls of mushroom ketchup, and one of soy. Squeeze the juice of a lemon into the tureen, and pour the soup upon it. Serve with forcemeat balls, and small eggs.
Put them into a hot dish before the fire, strain and thicken the gravy, give it a boil in the fryingpan, and pour it over the collops. The addition of a little ketchup will be an improvement. Another way is to fry the collops in butter, seasoned only with salt and pepper. Then simmer them in gravy, either white or brown, with bits of bacon served with them.
Take the feet, wash them, cut them small, also the neck and gizzard; season them with pepper and salt, onion, and parsley, let them simmer gently for some time, in about a breakfast-cup of water, then strain, thicken with flour, and add a little browning, and if liked, a small quantity of any store sauce at hand, and it will prove an excellent sauce.
You must soak three cups of dried apples in warm water over night, drain off the water through a sieve, chop the apples slightly, them simmer them for two hours in three cups of molasses.
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