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Classic
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page 130
with some good gravy, a small glass of red wine, a gill of small mushrooms, a
little beaten mace, and salt: let them stew five or six minutes, then roll a
piece of butter in flour. When it is the thickness of cream, scum it clean, and
dish them up. Garnish your dish with toasted sippets, and orange cut in small
quarters.
A ragout of Eggs.
Boil six eggs hard; then take large mushrooms, peal and scrape them clean, put
them into a saucepan, with a little salt, cover them, and let them boil; put to
them a gill of red wine, a good piece of butter rolled in flour, seasoned with
mace and nutmeg: let it boil till it is of a good thickness, cut the whites of
your eggs round, so that you do not break the yolks; lay some toasted sippets in
your dish, with the yolks of eggs; then pour over your ragout, garnish your dish
with the whites, lay the flat side uppermost, and a Seville orange between.
To ragoo Sturgeon.
Cut sturgeon into collops, lard, and rub them over with an egg, dust on some
flour, and fry them of a fine brown in lard: as soon as they are done, put them
into a stew-pan with a pint of good gravy, some sweet herbs shred fine, some
slices of lemon, veal
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Classic
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