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Updated: May 21, 2025
Serve them up with sippets of toasted bread round the edge of the dish. If the gravy is not sufficiently seasoned, add a little salt and cayenne. STEWED CARP. Scale and clean the fish, and preserve the roe. Lay the carp in a stewpan, with a rich beef-gravy, an onion, eight cloves, a dessert-spoonful of Jamaica pepper, the same of black pepper, and a glass of port or cider.
Now the objectors to the doctrine of instinct may say what they please, but young tailors have no intuitive method of making pantaloons; a new-born mercer cannot measure diaper; nature teaches a cook's daughter nothing about sippets. 'Les gens de qualite savent tout, sans avoir rien appris."
Garnish with the roes, fried parsley, sippets, horseradish scraped, and lemon: send it as hot as possible to table. A plain way to stew carp. Clean your carp very well, cut them in two, put them into a stewpan, with a little onion shred fine, pepper, salt, a little beaten mace, a few capers chopped small, and some crusts of bread chipped in.
Before serving them up, wipe them dry, then lay them in a dish with sippets of toasted or fried bread laid round it, and pour some strong clear gravy over them. Dried artichoke bottoms may also be used for stewing, but should first be soaked a little while in warm water.
Stewed with a little water and a blade of mace, and thickened with cream, and yolks of eggs, they make a white ragout. Serve them with sippets of bread toasted. RAGOUT OF TRUFFLES. Peel the truffles, cut them in slices, wash and drain them well. Put them into a saucepan with a little gravy, and stew them gently over a slow fire.
Take a little gravy, pour it into a little pewter dish, and set it over a stove, when it is hot break in as many eggs as will cover the dish bottom, keep pouring the gravy over them with a spoon 'till they are white at the top, when they are enough strow over them a little salt; fry some square sippets of bread in butter, prick them with the small ends upward, and serve them up.
This Liquor should nearly cover the Carps; so that if the Gravy and Claret, mention'd above, be not sufficient, add equal quantities of each till you have enough; cover this close, and set the Stew-pan over a gentle Fire, till the lower-side of the Fish are stew'd enough; then turn them, and keep them stewing as before, close cover'd, till they are enough; after which, lay them in a Dish upon Sippets of fry'd Bread, and strain off the Sauce to be thicken'd and brown'd with burnt Butter.
Meanwhile the heydukes had begun carrying round szilvorium and öszibaraczk liqueur, ten years old, with wheat-bread sippets, which signified that dinner-time was drawing near, and it became every one to have a good appetite. Half an hour later the bell rang, which told that dinner was actually on the table.
Clean and soak a fine foot, put it on in very little water, let it simmer till tender, then cut it in pieces, without removing the bone, and continue stewing for three hours, till they become perfectly soft; if the liquor boils away, add a little more water, but there should not be more liquor than can be served in the dish with the foot; the only seasoning requisite is a little salt and white pepper, and a sprig of parsley, or a pinch of saffron to improve the appearance; a little delicately-made thin egg sauce, with a flavor of lemon juice, may be served in a sauce-tureen if approved; sippets of toast or well boiled rice to garnish the dish, may also be added, and will not be an unacceptable addition.
Let them simmer for half an hour. Lay the fillets in a circle, and put the cucumber and onion in the centre, the sauce, which should be thick enough to mask them, over the fillets. Fried sippets garnish this dish. A Civet. For this dish the dark-fleshed rabbit, or hare, as it is often called, is best.
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