|
Classic
Cook Books
< last page | next page >
page 22
add a shoulder. For transportation or exportation, double the period of
smoaking.
To dress a Calves Head. Turtle fashion.
The head and feet being well scalded and cleaned, open the head, taking the
brains, wash, pick and cleanse, salt and pepper and parsley them and put bye in
a cloth; boil the head, feet and hartslet one and a quarter, or one and an half
hour, sever out the bones,cut the skin and meat in slices, strain the liquor on
which boiled and put by; clean the pot very clean or it will burn too, make a
layer of the slices, which dust with a composition mode of black pepper one
spoon, of sweet herbs pulverized, two spoons (sweet marjoram and thyme are most
approved) a tea spoon of cayenne, one pound butter, then dust with flour, then a
layer of slices with slices of veal and seasoning till completed, cover with the
liquor, stew gently three quarters of an hour. To make the forced meat balls -
take one and an half pound veal, one pound grated bread, 4 ounces raw salt pork,
mince and season with above and work with 3 whites into balls, one or one and an
half inch diameter, roll in flower, and fry in very hot butter till brown, then
chop the brains fine and stir into the whole mess in the pot, put thereto, one
third part of the fryed balls and a pint of wine or less, when all is heated
through take off and serve in tureens, laying the residue of the balls and hard
boiled and pealed eggs into a dish, garnish with slices of lemon.
To roast a Pig.
Spit your pig, and lay it down to a clear fire, kept good at both ends: put into
the belly a few sage leaves, a little pepper and salt, a small crust of bread,
and a bit of butter: then sew up the
< last page | next page >
Classic
Cook Books
|
