The Art of Cookery Part 12

N. B. Instead of the thickening and veal stock, may be added cullis with lemon pickle and ketchup.

_Hashed Hare, Wild Fowl, Pheasants, or Partridges._

CUT the poultry into neat pieces, put them into a stewpan, and add a liquor made in the same manner as for venison; or put cullis and red port with their own gravy.

_Broiled Beef Steaks._

TAKE a small fat rump of beef, and cut off the fillet and the first two or three steaks; then cut the remainder into steaks also, and cut the skin from the fat. Beat them with a chopper, and season with pepper and salt just before they are to be put on the gridiron, which should be well cleaned, and the steaks frequently turned. When they are done according to desire, serve them up on a hot dish with a little gravy under, some sc.r.a.ped horseradish, chopped eschallots, and pickles, on small plates, and oyster sauce in a sauce boat, or with slices of onions dipped in batter and fried.

N. B. The fillet and outside steaks of the rump may be made into a pudding, in order to have prime steaks for broiling.

_Beef Steak Pudding._

TAKE flour, chopped suet, some milk, a little salt, and one egg, and mix them well together. Roll out the paste of half an inch thick, and sheet a bason or a bowl with it. Then trim the skin from the meat, beat the steaks well with a chopper, cut them into middling-sized pieces, season with pepper and salt, put them into the bason with blanched oysters and slices of potatoes alternately (or slices of onions, if approved). Cover the top with paste, and tie a cloth over the bason. Boil the pudding (if of a middling size) two hours; and when it is to be served up put into it a little cullis and ketchup.

_Oyster Sauce for Beef Steaks._

BLANCH a pint of oysters, and preserve their liquor; then wash and beard them, and put their liquor into a stewpan with india soy and ketchup, a small quant.i.ty of each, and a quarter of a pound of fresh b.u.t.ter. Set them over a fire, and when nearly boiling thicken with flour and water; season to the palate with a little cayenne pepper, salt, and lemon juice; strain it to the oysters, and stew them gently five minutes.

_To dress Mutton, Lamb, or Pork Chops in a plain Manner._

CUT a loin of mutton, lamb, or pork, into chops of a middling thickness; beat them with a chopper, trim off a sufficient quant.i.ty of the bone and fat; then season with pepper and salt, broil them over a clear moderate fire, and serve them up very hot with gravy.

N. B. Lamb chops may have stewed spinach or fried parsley underneath.

_To dress Veal Cutlets._

BEAT the cutlets with a chopper, and cut them into middling-sized pieces; then strew on each side of them a mixture of breadcrumbs, chopped parsley and thyme, grated nutmeg, pepper and salt, and broil them over a clear fire till done and of a nice colour. Serve them up with cullis sauce and ketchup in it, or stewed mushrooms and cullis.

Rashers of broiled bacon and fried oysters (a few of each if approved) may be put round the cutlets or chops, which may be done in the same manner.

_Minced Veal for a Dish._

CUT into small pieces ready dressed veal, put it into a stewpan, add to it a very small quant.i.ty of grated lemon peel and a little benshamelle; season to the palate with cayenne pepper, lemon juice, and salt; stew the veal gently ten minutes, and serve it up with sippets of bread round it either fried or plain.

_Minced Veal another way._

ADD to the veal a little stock, one eschallot chopped fine, some grated nutmeg and grated lemon peel, a very small quant.i.ty of each. Season with cayenne pepper, lemon juice, and salt. Let it stew ten minutes, and just before it is to be served up add a leason of two eggs and cream, simmer them together five minutes, and be careful it does not burn nor curdle.

Sippets of bread, likewise, to be placed round.

_Partridges or Pheasants au Choux._

BONE the birds, put into them some light forcemeat well-seasoned; sew them up, blanch and wipe them dry, and braise them in a pint of stock till tender. After which cut two savoys into quarters and boil them till a fourth part done; then squeeze them and tie round with twine, put them into a stewpan, add a pint of stock, and boil them gently till done.

Then take the savoys out, cut off the strings, put the birds into the center of a dish, the savoys round them, and set the dish in an oven or in a warm place covered over. Then mix the two liquors together, season to the palate with pepper, salt, and lemon juice. Make it of a proper thickness with flour and water, boil it till three parts reduced, add a little colour and strain it. When the birds are to be served up glaize their b.r.e.a.s.t.s lightly, and put the sauce over the savoys.

_Partridges or Pheasants with Truffles._

BONE the birds, and force and braise them in a small quant.i.ty of stock.

When they are to be served up glaize the b.r.e.a.s.t.s lightly, and put green truffle sauce round them, with the essence of the birds mixed in it.

_Turkey with Truffles._

TRUSS the turkey as for boiling, put some light forcemeat with truffles pounded with it into the cavity near the breast, and secure it from falling out. Then put slices of lemon, some salt, and bards of fat bacon on the breast, and white paper over it bound on with packthread, and roast gently (if a good-sized turkey) one hour and a half. When it is to be served up, take off the paper, glaize the breast, and put the truffle sauce round the turkey.

N. B. In the same manner may be done pullets or chickens.

_Truffle Sauce for Turkies, &c._

PUT green truffles into water, clean them well with a hard brush, cut the outside paring thinly off, trim them into shapes or round, put the tr.i.m.m.i.n.gs into a marble mortar, pound them, and add to the forcemeat which is to be put into the cavity near the breast of the turkey. Then put the truffles into a stewpan with a pint of beef stock, stew them gently, and when the liquor is almost reduced add some cullis well-seasoned.

_Turkey with Chesnuts._

TRUSS the turkey as for boiling, stuff it with light forcemeat and Spanish chesnuts whole, and paper and roast it as a turkey with truffles. When it is to be served up, glaize the breast and put chesnut sauce round it, made with good cullis and chesnuts, which should be boiled till half done, and then roasted in a frying pan till wholly done; after which let them be peeled and put into the cullis five minutes before the turkey is served up.

_Turkey with Ragout._

STUFF it in the plain way, boil it, and when it is to be served up put over the following sauce:--Take slices of throat sweetbreads blanched, white b.u.t.ton mushrooms stewed, artichoke bottoms boiled till half done and cut in halves, c.o.c.ks combs boiled till done, a few egg b.a.l.l.s scalded; add a good benshamelle, and stew them gently for ten minutes.

Or, instead of benshamelle, there may be put to the above ingredients half a pint of veal stock, and let them all be boiled ten minutes; then add a leason of three eggs and cream, simmer them together five minutes more, and season with salt, lemon juice, and cayenne pepper.

_Rabbits with Onions._

BOIL them as white as possible, and when they are to be served up, wipe them dry and put over onion sauce, made thus:--Take mild onions peeled, and boiled till three parts done; then squeeze and chop them but not too small; add a bit of fresh b.u.t.ter, a little salt and flour, a sufficient quant.i.ty of cream to mix them, and a little white ground pepper, if approved. Let the sauce be of a good thickness, and simmered over a slow fire for ten minutes.

_Glaized Sweetbreads._

LARD very neat two heart sweetbreads, then blanch and braise or roast them; and when they are to be served up, glaize the top part, and put stewed endive under them.

_Matelote of Rabbits._

CUT them into pieces and blanch and wash them; then put them into a stewpan with a gill of water, cover close and preserve them as white as possible. When they are nearly done and the liquor almost reduced, which should not be of any colour, add half a pint of good benshamelle, a few whole boiled c.o.c.ks combs, pickle cuc.u.mbers, ham, tongue, omlets of eggs (the same as for garnishing) cut into small squares, and a few stewed b.u.t.ton mushrooms. Stew them together for ten minutes, and serve the matelote up directly.