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Updated: August 25, 2024
Miss Frampton bears it all with serene and smiling good temper. "Dear me, I am really very sorry to give so much trouble. It doesn't signify in the least, Mr. Wilde thanks, that is one more. Oh, there goes another into the sweet-breads; but I really don't mind if they are lost. Jameson, of the 17th, gave them to me.
Most of the company had heard enough of this kind of conversation, and had turned their attention to the professor, who seemed transported with delight, especially when Malcolm quoted from Diocles on sweet-breads, Hicesius on potted pigeons, and Dionysius on sugar sops.
When it boils, put in the fish and fry them. Split open and skewer the sweet-breads; season them with pepper and salt, and with powdered mace. Broil them on a gridiron till thoroughly done. While they are broiling, prepare some melted butter seasoned with mace and a little white wine, or mushroom catchup; and have ready some toast with the crust cut off.
What do you call encouragement? When a gal is so flustified at seeing you, and so tickled that she tetters right up and down, while her mother hunts heaven and earth for tit-bits to tickle your palate with quail on toast, mushrooms, sweet-breads, and the Lord knows what ain't that a sign they are willin'? Thunder and guns! what would you have?
To marinade a Leg of Lamb: Take a leg of lamb, cut it in pieces the bigness of a half-crown; hack them with the back of a knife; then take an eschalot, three or four anchovies, some cloves, mace, nutmeg, all beaten; put your meat in a dish, and strew the seasoning over it, and put it in a stew-pan, with as much white-wine as will cover it, and let it be two hours; then put it all together in a frying-pan, and let it be half enough; then take it out and drain it through a colander, saving the liquor, and put to your liquor a little pepper and salt, and half a pint of gravy; dip your meat in yolks of eggs, and fry it brown in butter; thicken up your sauce with yolks of eggs and butter, and pour it in the dish with your meat: lay sweet-breads and forc'd-meat balls over your meat; dip them in eggs, and fry them.
Skewer each sweet-bread, and fasten them on a spit. Then glaze them all over with egg, and sprinkle them with bread-crumbs. Spread on some of the clarified butter, and then another coat of crumbs. Roast them before a clear fire, at least a quarter of an hour. Have ready some nice veal gravy flavoured with lemon-juice, and pour it round the sweet-breads before you send them to table.
Take four fine sweet-breads, and having trimmed them nicely, parboil them, and then lay them in a pan of cold water till they become cool. Afterwards dry them in a cloth. Put some butter into a sauce-pan, set it on hot coals, and melt and skim it. When it is quite clear, take it off. Have ready some beaten egg in one dish, and some grated bread-crumbs in another.
To make a PALPATOON of PIGEONS. Take mushrooms, pallets, oysters and sweet-breads, fry them in butter, put all these in a strong gravy, heat them over the fire, and thicken them up with an egg and a little butter; then take six or eight pigeons, truss them as you would for baking, season them with pepper and salt, and lay on them a crust of forc'd-meat as follows, viz. a pound of veal cut in little bits, and a pound and a half of marrow, beat it together in a stone mortar, after it is beat very fine, season it with mace, pepper and salt, put in the yolks of four eggs, and two raw eggs, mix altogether with a few bread crumbs to a paste: make the sides and lid of your pie with it, then put your ragoo into your dish, and lay in your pigeons with butter; an hour and a half will bake it.
The Crow must likewise be cut in Slips about the breadth of two Fingers, and so must the Sweet-Breads; then parboil the Pieces of Liver, and make a thick Batter of Flour, Water and Eggs, mixing a little Salt with it, and prepare some red Sage shred very fine; some grated Bread, and some Pepper beaten: mix these together, and when you have some Butter, or Lard, very hot in your Frying-Pan, dip the Crow and Sweet-Bread in the Batter, and immediately dip your Pieces in the Mixture of Bread, Sage, &c. and throw them into the Pan.
How to make a SAUCE for it. Take truffles, morels, sweet-breads, diced pallets boiled tender, three anchovies, and some lemon-peel, put these into some brown gravy and stew them; if you do not think it thick enough, dredge in a little flour, and just before you pour it on your beef put in a little white wine and vinegar, and serve it up hot. Sauce for boiled RABBETS.
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