The Art of Cookery Part 13

_Sweetbreads en Erison._

TO be done in the same manner as neck of veal, which see.

_Stewed Giblets plain._

CUT two pair of scalded goose giblets into pieces of two inches long; then blanch them, trim the bones from the ends, and wash the giblets; after which drain them dry, put them into a stewpan with half a pint of stock, cover the pan close, simmer over a slow fire till three parts done and the liquor nearly reduced, then add good-seasoned cullis, and stew them till tender.

_Stewed Giblets with Peas._

PROCEED as with the above, except, instead of plain cullis, take a pint of sh.e.l.led young green peas, and sweat them till three parts done with a bit of fresh b.u.t.ter and a little salt; then add some cullis, put them to the giblets, and stew them till tender. If requisite put a little liquid of colour.

_Green Truffles for a Dish._

WELL clean two pounds of green truffles; then put them into a stewpan with half a pint of stock, a gill of red port, and a little salt, and boil them gently half an hour. When they are to be served up, drain them dry and put them into a folded napkin. They are to be eaten with cold fresh b.u.t.ter, or with oil, vinegar, and cayenne pepper.

N. B. The liquor they were boiled in may be made into a cullis, and put into different sauces, such as haricot, ragout, or celery, &c.

_Rabbits en Gallentine for a Dish._

BONE two rabbits, lay them flat, put a little light forcemeat upon them, and slips of lean ham, breast of fowl, and omlets of eggs white and yellow, the same as for garnis.h.i.+ng. Roll the rabbits up tight and sew them, lard the top part with slips of fat bacon very neat, and blanch and braise them. When they are to be served up glaize the larding, and put good cullis under them.

_Ham braised._

TAKE a mellow smoked ham perfectly clean; then well trim and put it into a braising pan; after which, add to it four quarts of water, a bottle of madeira wine, and a few bay leaves. Cover the pan close, and simmer the ham over a moderate fire till very tender. Then wipe it quite dry, take off the rind, glaize the top part, and serve it up on a large dish with stewed spinach on one side and mashed turnips on the other.

N. B. Hams may be plain boiled and served up in the same manner.

Pickled tongues may be stuffed with marrow and boiled, then peeled, and served up with the above vegetables and in the same manner.

_Jerusalem Artichokes stewed._

PARE and cut them into halves, boil them in a little consume till nearly done and the liquor almost reduced; then add a bit of fresh b.u.t.ter, salt, flour, and cream, a small quant.i.ty of each. Set them over a fire for five minutes, and serve them up with fried bread round.

_Jerusalem Artichokes another way._

PARE and cut them into shapes as for haricot, and fry them in boiling-hot lard till of a light brown colour; then drain them dry, put them into a stewpan, and add a little strong cullis with a small quant.i.ty of vinegar and mustard mixed in it. Serve them up with fried bread round.

_Mashed Potatoes._

PARE and steam or boil floury potatoes, and mash them with a wooden spoon; then add a bit of fresh b.u.t.ter, a little salt, and some milk or cream. Mix them well together over a fire for five minutes, then put them in the center of a dish, make them smooth, chequer the top with the back of a knife, and put some whole potatoes round if approved. Serve them up very hot, but be careful the mash is not too thin, and preserve them as white as possible.

N. B. The same mash may be put into scollop sh.e.l.ls and coloured with a salamander; or the mash may be mixed with yolk of egg, then moulded with the hands into round b.a.l.l.s, and fried in boiling lard.

_Cauliflower with Parmezan Cheese._

CUT off the leaves and stalk, boil it in salt and water till nearly done, and drain till dry. Have ready a dish with fried bread dipped in white of raw egg, and put round the rim. Set the flower in the center of the dish, and pour over it a sauce made with boiling-hot benshamelle, and, three minutes before it is to be put over the cauliflower, add grated parmezan cheese.

_Cauliflower a la Sauce._

BOIL the flower, and either serve it up whole or in pieces, placed round each other in a dish. The sauce over it to be boiling hot and of a good thickness, made with strong cullis, a little vinegar, and fresh b.u.t.ter mixed together.

N. B. Broccoli may be done in the same manner.

_Cauliflower a la Cream._

BOIL the flower and pour over it the following sauce:--Take a gill of consume and a table spoonful of vinegar, which put into a stewpan and set over a fire till hot, and five minutes before it is to be sent to table add a leason of two eggs and a gill of cream.

_Stewed Artichoke Bottoms._

BOIL six artichokes till half done; then take the leaves and choke away, trim the bottoms neat with a knife, or cut them with a shape; after which put them into a stewpan, add half a pint of stock, a little salt and lemon juice, and boil them gently till done. When they are to be served up wipe them dry, put them in the center of a dish with fried bread round the rim, and a strong bright cullis over them, or benshamelle.

_French Beans a la Cream for a Dish._

CUT young beans in slips, boil them in plenty of water and salt to preserve them green, and when they are done drain them dry. Then put into a stewpan two ounces of fresh b.u.t.ter, the yolks of three eggs beat up in a gill of cream, and set over a slow fire. When it is hot add a table spoonful of vinegar and the beans, simmer all together for five minutes, and keep stirring the beans with a wooden spoon to prevent the mixture from burning or curdling.

_Stewed Cardoons._

CUT the heads in pieces, take off the outside skin, wash, and scald them; then put them into a stewpan, add a little stock to cover them, boil till three parts done and the liquor almost reduced, then add a small quant.i.ty of benshamelle and stew them gently till done. Serve them up with sippets of fried bread and stewed watercresses alternately round the rim of the dish, and the cardoons in the center. Or they may be done in the same manner with cullis instead of benshamelle.

_Vegetables in a Mould._

SHEET the inside of an oval jelly or cake mould with bards of fat bacon; then put upright alternately round the inside of the bacon slips of cleaned turnips, carrots, pickle cuc.u.mbers, and celery and asparagus heads. Lay a forcemeat at the bottom and round the inside of the vegetables, filling the center with small pieces of veal or mutton pa.s.sed with sweet herbs, pepper, salt, and lemon juice. Cover it with forcemeat, wash it with yolk of egg, and bake it. When it is to be served up turn it gently out of the mould into a deep dish, take off the bacon, make a little hole at the top, and add a small quant.i.ty of good cullis.

_Broiled Mushrooms._

CLEAN with a knife fresh forced mushrooms, and wash and drain them dry.

Then make a case with a sheet of writing paper, rub the inside well with fresh b.u.t.ter, and fill it with the mushrooms. Season them with pepper and salt, put them upon a baking plate over a slow fire, cover them with a stewpot cover with some fire upon it, and when the mushrooms are nearly dry, serve them up very hot.

_Stewed Mushrooms (brown)._

CLEAN with a knife a pottle of fresh forced mushrooms, put them into water, and when they are to be stewed take them out with the hands to avoid the sediment. Then put them into a stewpan with an ounce and an half of fresh b.u.t.ter, a little salt, and the juice of half a lemon.

Cover the stewpan close, put it over a fire, and let the mushrooms boil for five minutes. Then thicken them with a little flour and water mixed, add a small quant.i.ty of liquid of colour, (some cayenne if approved,) and stew them gently for five minutes more.