The Art of Cookery Part 16

LET some throat sweetbreads be blanched, then cut into slices, and served up in the like way.

_Fried Artichoke Bottoms._

LET the chokes be boiled till the leaves can be taken away, then cut the bottoms into halves and fry them in batter as the beforementioned articles; then serve them up with melted b.u.t.ter in a sauce boat with a little ground white pepper in it.

_Fried Tripe and Onions._

CUT the tripe into slips of four inches long and three inches wide, dip them in the batter and fry them. When it is to be served up put under it slices of onions cut one inch thick, and fry them in the same manner.

Or, instead of slips of tripe, pieces of cowheel may be used; and let melted b.u.t.ter be sent in a sauce boat with a little mustard in it, and (if approved) a table spoonful of vinegar.

_Hard Eggs fried._

LET the eggs be boiled five minutes; then peel, wipe them dry, cut them in halves, dip them in batter, and fry them of a light brown colour.

Serve them up with stewed spinach under, with a little strong cullis and essence of ham mixed in it.

_To dress a Lamb's Fry._

SCALD the fry till half done; then strain, wash, and wipe it dry; dip the pieces in yolks of eggs, and breadcrumb them; fry them in plenty of boiling lard, and serve them up with fried parsley underneath.

_Another Way._

SCALD the fry as above, and instead of dipping them in egg fry them in a plain way with a piece of b.u.t.ter till they are of a light brown colour; then drain and sprinkle a little pepper and salt over, and serve them up with fried parsley underneath.

_Puffs with Forcemeat of Vegetables._

PUT into a stewpan a little fat bacon cut small, the same quant.i.ty of lean veal, some parsley and eschallots chopped together, and season with pepper, salt, and beaten spice. Then add six french beans, twelve heads of asparagus, six mushrooms chopped, and a little lemon juice.

Stew the ingredients gently for ten minutes, then put them into a marble mortar, add a little cream, breadcrumbs, and yolk of egg, pounded well together. Then roll out puff paste half an inch thick, cut it into square pieces, fill them with the forcemeat, fold them, run a jagger iron round to form them like a puff, and fry them in boiling lard. Let them be of a brown colour, and drain them dry; then serve them up with sauce under them, made with a little cullis, lemon pickle, and ketchup.

_Rammequins._

PUT into a pan four ounces of grated parmezan cheese, two ounces of fresh b.u.t.ter just warm, two yolks of eggs, a little parsley and an eschallot chopped fine, one anchovie picked and rubbed through a hair sieve, some cream, pepper, and salt, a small quant.i.ty of each, and beat them well together with a wooden spoon. Then make paper cases of three inches long, two inches wide, and two inches deep, and fill them with the mixture. Then whisk the whites of two eggs to a solid froth, put a little over the mixture in each case, and bake them either in an oven, or on a baking plate over a fire with a stewpot cover over them. Serve them up as soon as they are done.

_To dress part of a Wild Boar._

PUT into a braising pan fourteen pounds weight of the boar; add to it a bottle of red port, eight onions sliced, six bay leaves, cayenne pepper, salt, a few cloves, mace, allspice, and two quarts of veal stock. Stew it gently, and when tender take it out of the liquor, put it into a deep dish, and set it in an oven. Then strain the liquor, reduce it to one quart, thicken it a little with pa.s.sed flour and b.u.t.ter, and season it to the palate with lemon pickle. Let it boil ten minutes, skim it clean, pour it over the meat, and serve it up.

_Plovers Eggs, to be served up in different ways._

BOIL them twenty minutes, and when they are cold peel and wipe them dry; then lay them in a dish and put chopped savory jelly round and between them, and slices of lemon and bunches of pickled barberries round the rim of the dish. Or they may be served up in ornamental paper or wax baskets, with pickled parsley under them, and either peeled or not. Or they may be sent to the table hot in a napkin.

_b.u.t.tered Lobsters._

BOIL two lobsters till half done; then take off the tails, cut the bodies in halves, pick out the meat, and leave the sh.e.l.ls whole. Then break the tails and claws, cut the meat very small, put it into a stewpan with a table spoonful of the essence of ham, two ounces of fresh b.u.t.ter, consume and cream half a gill of each, a little beaten mace, one eschallot and parsley chopped very fine, and a few breadcrumbs. Then mix all together over a fire for five minutes, season to the palate with cayenne pepper, salt, and lemon juice; fill the reserved sh.e.l.ls with the mixture, strew fine breadcrumbs over, and bake them gently twenty minutes. When they are to be served up colour the crumbs with a salamander.

N. B. In the same manner may be done a pickled crab.

_Meat Cake._

CUT the fillet from the inside of a rump of beef into small pieces, also lean veal, and pound them very fine in a marble mortar. Then add a little lemon juice, pepper, salt, chopped parsley, basil, thyme, mushrooms, savory, and eschallots, a small quant.i.ty of each; some beaten spices, and yolks of eggs a sufficient quant.i.ty to bind it. Then add and mix with your hands some fat bacon and lean of ham cut into the form of small dice. Have ready a stewpan or a mould lined with bards of fat bacon, fill it with the mixture, press it down, put on the top bay leaves and a little rhenish wine, cover it with bards of bacon, put it into a moderate oven, and bake it thoroughly. When it is cold turn it out of the mould, trim it clean, set it on a dish, put chopped savory jelly round it, and a small modelled figure on the top; or the whole of the cake may be modelled.

_Collared Pig._

BONE the pig; then have ready some light forcemeat, slips of lean ham, pickled cuc.u.mbers, fat bacon, white meat of fowl, and omlet of eggs white and yellow. Season the inside of the pig with beaten spices; then lay on them the forcemeat, and on that the slips of the above different articles alternately; after which roll it up, put it into a cloth, tie each end, sew the middle part, put it into a stewpan with a sufficient quant.i.ty of stock to cover it, and stew it two hours and a half. Then take it out of the liquor, tie each end tighter, lay it between two boards, and put a weight upon it to press it. When cold take it out of the cloth, trim and serve it up whole, either modelled or plain, or cut into slices, and put chopped savory jelly round.

N. B. In the same manner may be done a breast of veal, or a large fowl.

_Red Beef for Slices._

TAKE a piece of thin flank of beef, and cut off the skin; then rub it well with a mixture made with two pounds of common salt, two ounces of bay salt, two ounces of salt petre, and half a pound of moist sugar, pounded in a marble mortar. Put it into an earthen pan, and turn and rub it every day for a week; then take it out of the brine, wipe it, and strew over pounded mace, cloves, pepper, a little allspice, and plenty of chopped parsley and a few eschallots. Then roll it up, bind it round with tape, boil it till tender, press it in like manner as collared pig, and when it is cold, cut into slices, and garnish with pickled barberries.

_Savory Jelly._

TAKE the liquor, when cold, that either poultry or meat was braised in, or some veal stock, taking care it be very free from fat. Make it warm, and strain it through a tamis sieve into a clean stewpan; then season it to the palate with salt, lemon pickle, cayenne pepper, and tarragon or plain vinegar. Add a sufficient quant.i.ty of dissolved isingla.s.s to make it of a proper stiffness, and whisk into it plenty of whites of eggs, a small quant.i.ty of the yolks and sh.e.l.ls, and add a little liquid of colour. Then set it over a fire, and when it boils let it simmer a quarter of an hour, and run it through a jelly bag several times till perfectly bright.

_Aspect of Fish._

PUT into a plain tin or copper mould warm savory jelly about an inch and an half deep; then take fresh smelts turned round, boil them gently in strong salt and water till done, and lay them on a drainer. When the savory jelly in the mould is quite cold, put the smelts upon it with the best side downwards; then put a little more jelly just lukewarm over the fish, and when that is cold fill the mould with more of the same kind.

When it is to be served up dip the mould in warm water, put the dish upon the jelly, and turn it over.

N. B. Pieces of lobsters, fillets of soles, &c. may be done in the same manner.

_Aspect of Meat or Fowl._

BONE either a shoulder of lamb or a fowl, and season the inside with pepper, salt, and a little beaten spice; then put into it some light forcemeat, sew it up, blanch, and then braise it in stock. When it is done lay it on a dish with the breast downward to preserve it as white as possible; and when the jelly which is in the mould is quite stiff, work on it a sprig or star with small slips of ham, pickle cuc.u.mber, breast of fowl, and omlets of egg white and yellow; then set it with a little jelly, and when cold put the meat or poultry upon it, and fill the mould with lukewarm jelly. When it is to be served up turn it out as the aspect of fish.

N. B. In the same manner may be done pieces of meat or poultry without forcing.

_Canopies._

CUT some pieces of the crumb of bread about four inches long, three inches wide, and one inch thick, and fry them in boiling lard till of a light brown colour; then put them on a drainer, and cut into slips some breast of fowl, anchovies picked from the bone, pickle cuc.u.mbers, and ham or tongue. Then b.u.t.ter the pieces of bread on one side, and lay upon them alternately the different articles till filled. Trim the edges, and put the pieces (cut into what form you please) upon a dish with slices of lemon round the rim, and serve in a sauce boat a little mixture of oil, vinegar, cayenne pepper, and salt.