|
Classic
Cook Books
< last page | next page >
page 99
pig; then clean it, cut off the horny part in thin slices, with as little of the
lean as possible; put in the brains, and the giblets of a goose well boiled;
have ready between a quart and three pints of strong mutton or veal gravy, with
a pint of Madeira wine, a large tea-spoonful of Cayenne pepper, half the peel of
a large lemon shred as fine as possible, a little salt, the juice of two lemons;
stew all these together, till the meat is very tender, which will be in about an
hour and a half; and then have ready the back shell of a turtle, edged with a
paste of flour and water, which you must first set in the oven to harden; then
put in the ingredients, and set it into the oven to brown the top; and when that
is done, garnish the top with yolks of eggs boiled hard and forced-meat balls.
N. B.
If you cannot get the shell of a turtle, a China soup-dish will do as well; and
the crust may be omitted.
To hash cold Fowl.
Cut your fowl up, divide the legs, wings, breast into two or three pieces
each; then put them into a stew-pan, with a blade or two of mace, and a little
shred lemon-peel; dredge on a little flour, and throw on some gravy; when it
begins to simmer, put in a few pickled mushrooms, and a lump of butter rolled in
flour. When it boils, give it a toss or two, and pour it into the dish. Garnish
with sliced lemon and barberries.
< last page | next page >
Classic
Cook Books
|
