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MEAT SAUCE. Put to a clean anchovy, a glass of port wine, a little strong broth, a sliced shalot, some nutmeg, and the juice of a Seville orange. Stew them together, and mix it with the gravy that runs from the meat. MEAT SCREEN. This is a great saver of coals, and should be sufficiently large to guard what is roasting from currents of air.
If more agreeable, pickled mushrooms may be used instead of lemon. To make a brown fricassee, prepare the rabbits as above, and fry them in butter to a nice brown. Put some gravy or beef broth into the pan, shake in some flour, and keep it stirring over the fire. Add some ketchup, a very little shalot chopped, salt, cayenne, and lemon juice, or pickled mushrooms.
When done, put them into a warm dish, rub them with butter, slice a shalot in a spoonful of boiling water, with a little salt and ketchup, and pour it over the chops. The ketchup may be omitted, and plain butter used instead. MUTTON CHOPS IN DISGUISE. Prepare a seasoning of chopped parsley and thyme, grated bread, pepper and salt.
Half boil a well-cleaned calf's head, then cut off all the meat in small square pieces, and break the bones; return it to the stew-pan, with some good stock made of beef and veal; dredge in flour, add fried shalot, pepper, parsley, tarragon, a little mushroom ketchup, and a pint of white wine; simmer gently until the meat is perfectly soft and tender.
VEAL ROLLS. Cut thin slices of either fresh or cold veal, spread on them a fine seasoning of a very few crumbs, a little chopped bacon or scraped ham, and a little suet, parsley, and shalot. Or instead of the parsley and shalot, some fresh mushrooms stewed and minced. Then add pepper and salt, and a small piece of pounded mace.
It may be iced at pleasure. SAUCE FOR BOILED MEAT. The sauces usually sent to table with boiled meat, not poured over the dish, but put into boats, are the following. Gravy, parsley and butter, chervil, caper, oyster, liver and parsley, onion, celery, shalot, and curry.
This may be made more savoury, by the addition of cold boiled tongue, anchovy, shalot, cayenne, or curry powder. FOREHAND OF PORK. Cut out the bone, sprinkle the inside with salt, pepper, and dried sage. Roll the pork tight, and tie it up; warm a little butter to baste it, and then flour it. Roast it by a hanging jack, and about two hours will do it.
Mix well together, and put the ingredients into a deep pan. Prepare four pounds of currants, well washed and dried, and add them when the pies are made, with some candied fruit. MINCED BEEF. Shred fine the underdone part, with some of the fat. Put it into a small stewpan with some onion, or a very small quantity of shalot, a little water, pepper and salt.
Pour the whole boiling hot upon the walnuts, and cover them close: they will be fit for use in three or four months. Two ounces of garlic or shalot may be added, but must not be boiled in the vinegar. The pickle in which the walnuts stood the first four months, may be used as ketchup.
Boil it enough to make the scum rise, and clear it well. Add two ounces of Jamaica pepper, a quarter of an ounce of mace, and half a pint of vinegar. Boil it again, until the anchovies are dissolved and the shalot tender, and let it stand till the next day. Then pour off the fine, and bottle it for use. Strain the thick through a sieve, and put it by separately.
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