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Classic
Cook Books
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page 334
Pork filets.
Put slices of pork and veal in a kettle to be steamed. Salt and pepper. On this
put closely lined pork filets, two onions with a clove in each, a bouquet, and
two carrots cut in slices just enough to cover the filets. When the filets are
taken out with the other meat, strain the sauce, skim it and add some lemon
essence to it. Serve with some puree made of vegetables.
Venison.
When young, the fat is thick, clear and close, and the meat a reddish brown. It
first begins to taint near the haunches; test by running in a knife or steel; if
tainted, there will be a rank smell and a greenish appearance. It may, however,
be kept a long time by the following process:
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