The Lady's Own Cookery Book, and New Dinner-Table Directory Part 38

Have a large cask that has been just emptied, with part of a stave or two knocked out at the head, and into the others drive hooks to hang your fowls, but not so as to touch one another, covering the open places with the staves or boards already knocked out, but leaving the bung-hole open as an air vent. Let them dry in a cool place, and in this way you may keep fish or flesh.

_Pullets with Oysters._

Boil your pullets. Put a quart of oysters over the fire till they are set; strain them through a sieve, saving the liquor, and put into it two or three blades of mace, with a little thyme, an onion, parsley, and two anchovies. Boil and strain all these off, together with half a pound of b.u.t.ter; draw it up, and squeeze into it half a lemon. Then let the oysters be washed, and set one by one in cold water; put them in the liquor, having made it very hot, and pour it over the pullets. Garnish, if you please, with bacon and sausages.

_Pullets to bone and farce._

Bone the pullets as whole as you possibly can, and fill the belly with sweetbreads, mushrooms, chesnuts, and forcemeat b.a.l.l.s; lard the breast with gross lard, pa.s.s them off in a pan, and either roast or stew them, making a sauce with mushrooms and oysters, and lay them under.

_Rabbits, to boil._

Truss and lard them with bacon, boiling them white. Take the liver, shred with it fat bacon for sauce, and put to it very strong broth, vinegar, white wine, salt, nutmeg, mace, minced parsley, barberries, and drawn b.u.t.ter. Lay your rabbits in the dish, and let the sauce be poured over them. Garnish the dish with barberries and lemon.

_Rabbits, to boil with Onions._

Truss the rabbits close; well wash; boil them white; boil the onions by themselves, changing the water three times. Strain them well, and chop and b.u.t.ter them, putting in a quarter of a pint of cream; then serve up the rabbits covered with onions.

_Rabbits, brown frica.s.see of._

Fry your rabbits brown, and stew it in some gravy, with thyme, an onion, and parsley, tied together. Season, and thicken it with brown thickening, a few morels, mushrooms, lemon, and forcemeat b.a.l.l.s.

_Rabbits, white frica.s.see of._ No. 1.

Cut the rabbits in slices; wash away the blood; fry them on a slow fire, and put them into your pan with a little strong broth; seasoning, and tossing them up with oysters and mushrooms. When almost done, put in a pint of cream, thickened with a piece of b.u.t.ter and flour.

_Rabbits, white frica.s.see of._ No. 2.

Take the yolks of five eggs and a pint of cream; beat them together, and put two ounces of b.u.t.ter into the cream, until the rabbits are tender.

Put in this liquor to the rabbits, and keep tossing them over the fire till they become thickened, and then squeeze in a lemon; add truffles, mushrooms, morels, artichoke bottoms, pallets, c.o.c.ks-combs, forcemeat b.a.l.l.s, or any of these.

_Rabbits, white frica.s.see of._ No. 3.

Cut them in the same manner as for eating, and put them into a stewpan, with a pint of veal gravy, a little beaten mace, a slice of lemon-peel, and anchovy, and season with cayenne pepper and salt. Stew over a slow fire, and, when done enough, thicken the gravy with b.u.t.ter and flour; then strain and add to it two eggs, mixed with a gla.s.s of cream, and a little nutmeg. Take care not to let it boil.

_Turkey, to boil._

Fill a large turkey with oysters; take a breast of veal, cut in olives; bone it, and season it with pepper, salt, nutmegs, cloves, mace, lemon-peel, and thyme, cut small; take some lean veal to make forcemeat, with the ingredients before mentioned, only adding shalot and anchovies; put some in the olives and some in the turkey, in a cloth; roast or bake the olives. Take three anchovies, a little pepper, a quarter of a pint of gravy, as much white wine; boil these with a little thyme till half is consumed; then put in some b.u.t.ter, meat, oysters, mushrooms, fried b.a.l.l.s, and bacon; put all these in a pan, and pour on the turkey; lay the olives round, and garnish the dish with pickles and lemon. If you want sauce, add a little gravy, and serve it up.

_Turkey, with Oysters._

Boil your turkey, and serve with the same sauce as for pullets, only adding a few mushrooms.

_Turkey a la Daube._

Bone a turkey, and season it with pepper and salt; spread over it some slices of ham, over them some forcemeat, over that a fowl, boned, and seasoned as the turkey, then more ham and forcemeat, and sew it up.

Cover the bottom of a stewpan with veal and ham cut in slices; lay in the turkey breast downward: chop all the bones to pieces, and lay them on the turkey; cover the pan close, and set it over the fire for five minutes. Put as much clear broth as will cover it, and let it do for two hours. When it is more than half done, put in one ounce of the best isingla.s.s and a bundle of sweet-herbs; skim off all the fat, and, when it is cold, break it with whites of eggs as you do other jelly. Put part of it into a pan or mould that will hold the turkey, and, when it is cold, lay the turkey upon it with the breast downward; then cover it with the rest of the jelly. When you serve it, turn it out whole upon the dish.

_Roasted Turkey, delicate Gravy for._

Prepare a very rich brown gravy with truffles cut in it; slit the skins off some chesnuts with a knife, and fry them in b.u.t.ter till thoroughly done, but not burned, and serve them whole in the sauce. There may be a few sausages about the turkey.

_Turkey or Veal stuffing._

Mix a quarter of a pound of beef suet, the same quant.i.ty of bread crumbs, two drachms of parsley, a drachm and a half of sweet marjoram, or lemon-thyme, and the same of grated lemon-peel; an onion or shalot chopped fine, a little salt and pepper, and the yolks of two eggs, all pounded well together. For a boiled turkey, add the soft part of a dozen oysters, a little grated ham or tongue, and an anchovy, if you please.

GAME.

_Hare, to dress._

Stuff and lard the hare, trussing it as for roasting: put it into a fish-kettle, with two quarts of strong beef gravy, one of red wine, a bunch of sweet-herbs, some slices of lemon, pepper, salt, a few cloves, and a nutmeg. Cover it up close, and let it simmer over a slow fire till three parts done. Take it up, put it into a dish, and strew over it crumbs of bread, a few sweet-herbs chopped fine, some grated lemon-peel, and half a nutmeg. Set it before the fire, and baste it till it is of a fine light brown; and, while it is doing, skim the gravy, thicken it with the yolk of an egg and a piece of b.u.t.ter rolled in flour, and, when done, put it in a dish, and the rest in a boat or terrine.

_Hare, to roast._

Take half a pint of cream, grate bread into it; a little winter savory, thyme, and parsley; shred these very fine; half a nutmeg grated, and half of the hare's liver, shred; beat an egg, yolk and white together, and mix it in with it, and half a spoonful of flour if you think it too light. Put it into the hare and sew it up. Have a quart of cream to baste it with. When the hare is roasted, take some of the best of the cream out of the dripping-pan, and make it fine and smooth by beating it with a spoon. Have ready melted a little thick b.u.t.ter, and mix it with the cream, and a little of the pudding out of the hare's belly, as much as will make it thick.

_Another way._

Lard the hare well with bacon; make a pudding of grated bread, and chop small the heart and liver, parboiled, with beef-suet and sweet-herbs.

With the marrow mix some eggs, spice, and cream; then sew it in the belly of the hare; roast, and serve it up with b.u.t.ter, drawn with cream, gravy, or claret.

_Hare, to hash._

Cut the hare into small pieces, and, if any stuffing is left, rub it small in gravy, and put to it a gla.s.s of red wine, a little pepper, salt, an onion, and a slice of lemon. Toss it up till hot through, and then take out the lemon and onion.

_Hare, to jug._ No. 1.

Cut and put it into a jug, with the same ingredients as for stewing, but no water or beer; cover it closely; set it in a kettle of boiling water, and keep it boiling three hours, or until the hare is tender; then pour your gravy into the stewpan, and put to it a gla.s.s of red wine and a little cayenne; but if necessary put a little more of the gravy, thicken it with flour; boil it up; pour it over the hare, and add a little lemon-juice.