Old Cookery Books and Ancient Cuisine eBook

William Carew Hazlitt
This eBook from the Gutenberg Project consists of approximately 170 pages of information about Old Cookery Books and Ancient Cuisine.

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.  Garnish with lemon.

A Leg of Mutton a-la-Daube:—­Lard your meat with bacon through, but slant-way; half roast it; take it off the spit, and put it in a small pot as will boil it; two quarts of strong broth, a pint of white-wine, some vinegar, whole spice, bay-leaves, green onions, savoury, sweet-marjoram; when ’tis stew’d enough, make sauce of some of the liquor, mushrooms, lemon cut like dice, two or three anchovies:  thicken it with browned butter.  Garnish with lemon.

To fry Cucumbers for Mutton Sauce:—­You must brown some butter in a pan, and cut the cucumbers in thin slices; drain them from the water, then fling them into the pan, and when they are fried brown, put in a little pepper and salt, a bit of an onion and gravy, and let them stew together, and squeeze in some juice of lemon; shake them well, and put them under your mutton.

To make Pockets:—­Cut three slices out of a leg of veal, the length of a finger, the breadth of three fingers, the thickness of a thumb, with a sharp penknife; give it a slit through the middle, leaving the bottom and each side whole, the thickness of a straw; then lard the top with small fine lards of bacon; then make a forc’d-meat of marrow, sweet-breads, and lamb-stones just boiled, and make it up after ’tis seasoned and beaten together with the yolks of two eggs, and put it into your pockets as if you were filling a pincushion; then sew up the top with fine thread, flour them, and put melted butter on them, and bake them; roast three sweet-breads to put between, and serve them with gravy-sauce.

To make a Florendine of Veal:—­Take the kidney of a loin of veal, fat and all, and mince it very fine; then chop a few herbs, and put to it, and add a few currants; season it with cloves, mace, nutmeg, and a little salt; and put in some yolks of eggs, and a handful of grated bread, a pippin or two chopt, some candied lemon-peel minced small, some sack, sugar, and orange-flower-water.  Put a sheet of puff-paste at the bottom of your dish; put this in, and cover it with another; close it up, and when ’tis baked, scrape sugar on it; and serve it hot.

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Old Cookery Books and Ancient Cuisine from Project Gutenberg. Public domain.
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