United States or Slovenia ? Vote for the TOP Country of the Week !
Mistah Falk, he am cap'n Lo'd have mercy on us! Dat Kipping, he am chief mate Lo'd have mercy on us mis'able sinners! Davie Paine, he am second mate Lo'd perserve ou' souls! Ah guess you don't know what Ah heah Mistah Falk say to stew'd! He says, 'Stew'd, we got ev'ything ev'ything. And we ain't broke a single law! Now tell me what he mean by dat? What's stew'd got, Ah want to know?
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.
How to brown Ragoo a BREAST of VEAL. Take a breast of veal, cut off both the ends, and half roast it; then put it into a stew-pan, with a quart of brown gravy, a spoonful of mushroom-powder, a blade or two of mace, and lemon-peel; so let it stew over a slow fire whilst your veal is enough; then put in two or three shred mushrooms or oysters, two or three spoonfuls of white wine; thicken up your sauce with flour and butter; you may lay round your veal some stew'd morels and truffles; if you have none, some pallets stew'd in gravy, with artichoke-bottoms cut in quarters, dipt in eggs and fry'd, and some forc'd-meat-balls; you may fry the sweet-bread cut in pieces, and lay over the veal, or fry'd oysters; when you fry your oysters you must dip them in egg and flour mixed.
Garnish your dish with pickles and lemon. A stew'd BREAST of VEAL.
No, sah, Ah ain't gwine tell a boy dem things 'cause Ah tell stew'd Ah ain't, an' stew'd, him an' me is great friends, what's gwine make a fo'tune when Mistah Cap'n Falk git dat money!" He said those last words in a whisper, and stared at me intently; in that same whisper, he repeated them, "When Mistah Cap'n Falk git dat money!"
Then lay it in the Dish, and when you have thickned the Sauce with burnt Butter, put a Pint of Mushroom Buttons, either fresh and parboil'd, or pickled, into it, and toss them up till they are hot; then pour them all over your Meat, and serve it hot, garnish'd with Lemon sliced, red Beet-Roots pickled and sliced, Capers, and Horse-Radish scrap'd. Stew'd Beef in Soup. From the same.
Take half a score large Sallary Plants that are well whiten'd or blanched, boil them first in Water and Salt, and then stew them tender with Gravey, Salt, some Pepper, and a Spoonful or two of White wine; and when they are enough, thicken and brown the Sauce they are stew'd in with burnt Butter, lay your Sallary at the bottom of the Dish, and your Partridges upon that, then pour your Sauce over all, and garnish with Lemmon or Orange slic'd.
Cap'n, he et hearty o' pie lately. Stew'd he say, 'Cap'n ain't had but one piece and Mistah Thomas, he ain't had but one piece, and Mistah Hamlin, he ain't had any. Dah's gotta be pie. You done et dat pie yo'se'f, says he. 'Oh, no, says Ah. 'Ah never et no pie. You fo'get 'bout dat pie you give Cap'n foh breakfas'. Den stew'd he done crawl out. He don' know Ah make two pies yestidday.
Strip the Chickens of their Skins as soon as they are kill'd, and when they are drawn, cut their Wings, Legs, and most fleshy parts in Pieces, then fry them a little in Hog's-Lard; after which, put them to stew with a little Butter and Gravy, for a brown Fricassee, or Butter and Water for a white Fricassee; to either of these add a Glass of White Wine, with a Seasoning of Salt, Pepper, Nutmeg, Cherville cut small, and three or four young Onions whole, that they may be withdrawn when the Fricassee is enough: Then brown the Sauce with some of the same Lard the Chickens were fry'd in, and thicken it with burnt Flower; to this you may add fry'd or stew'd Mushrooms.
Prepare your Morilles as directed in the former Receipt, and boil them in a little Gravey gently; when they begin to be tender, take them out of the Liquor, and flower them very well, then fry them in Hog's-Lard: when they are thus prepared, make a Sauce for them of the Liquor or Gravey the Morilles were stew'd in, season'd with Salt, Nutmeg and a little Juice of Lemmon.
Word Of The Day