|
Classic
Cook Books
< last page | next page >
page 36
slow oven, three eggs, a quarter of a pound of butter or suet, and a cup of
finely chopped parsley.
LIVER AND HAM FORCEMEAT FOR STUFFING
Take a calf's liver, or the livers of three or four turkeys, or geese; lay them
in cold water, till ready to use them; cut with them the same quantity of fat
ham or bacon; throw them into a saucepan, and let them fry a good brown; season
with salt, pepper, spices, chopped mushrooms, parsley and three shallots. When
soft, chop them fine, or else pass them through a sausage grinder. This recipe
can be used for raised pies, or as an addition to turkey stuffing.
AROMATIC SPICES FOR SEASONING MEAT PIES, ETC.
Take an ounce each of mace and nutmeg, two ounces of cloves, two of pepper corns
(whole pepper will do), marjoram and thyme, each one ounce, bay leaves half an
ounce. Dry the herbs well first; put the spices and herbs in a paper closely
folded, to keep in the aroma, and place them in a slow oven to dry for an hour,
or two; then pound and sift them, through a sieve. Cork tightly.
TRUFFLES AND CHESTNUT STUFFING FOR A PIG
Many persons like truffles for stuffing for a roast pig; they should be mixed
with fat bacon, livers of veal or fowl, sweet herbs, pepper, salt and butter.
Chestnut stuffing is prepared by roasting sixty chestnuts. Remove their hulls
while hot, and pound them fine, add four ounces of butter, run this through a
sieve, and add to it a few green onions, or chives, sweet basil,
< last page | next page >
Classic
Cook Books
|
