A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ...

Clean and lard the duck, stuff and roast in the oven, cover with a paper so they don't brown too fast at first; when tender, take off paper and brown. SALMI OF TAME DUCK. Cut up and simmer in some butter a duck; when nice brown, pour over some stock, and let it get tender; then strain off the gravy and finish rather thick and brown; add a little lemon juice and a small glass of wine. Have some nice designs of pie crust ready and decorate the dish. Salmi of prairie chicken and wild duck prepare the same way. PRAIRIE CHICKEN, in Jelly. Make first nice meat jelly of the liver and a little lean veal, make a filling, shape the same into about a dozen cutlets, dip them in egg and cracker dust and fry. Prepare the chicken by cooking them with a few vegetables, spice, salt and pepper; when cold, cut in pieces and lay in the jelly; when cold, turn out on a dish and decorate with the cutlets. Serve cold. / / TO MAKE MEAT, a la BRAISE. Cut up a few carrots, onions, celery roots; add a few pieces of ham or bacon, a little butter, and stew until tender, but not brown, then add some soup stock, whole pepper, few cloves, allspice, thyme, bay leaf and some [47] salt; boil a few minutes, lay the meat in a stew pan on a few slices of bacon, pour over the braise; add the juice of a lemon, slowly simmer until tender; strain off the juice and use for gravy. LOIN OF BEEF, a la BRAISE, lyepare as above; use rib roast or rump of beef. COLD BEEF a la DAUBE. Cook a few calves' feet in water until tender, prepare the meat by taking out the bones, tie up in good shape, lay in the pan, pour over the stock, add a cup of vinegar, pepper, salt; boil a few minutes, then finish covered up in the oven for about three hours. When done take out the meat, strain the juice, add some lemon juice and boil down rather thick; lay the meat in a mould and pour the sauce, which will get stiff like jelly, set on ice. Decorate with gherkins and lemon. BEEF MARECHAIL. Lard a fillet of beef, (tenderloin,) make a stuffing of six ounces butter, two eggs, a spoonful of cream, one pound of chopped lean beef, six ounces of bread; salt, pepper, pinch of cloves and mace; mix well and add a handful of mushrooms. Make a cut along the inside of the fillet where it is not larded, fill in the stuffing, cover with slices of bacon. Roast or finish a la Braise; when done strain the gravy, boil down, pour over the meat. Decorate with slices of onion dipped in egg and crackers, fried in butter. / BEEF a la MODE. // Use short rfB T ]rf£ces; bones taken out, well rolled up, lard it through, rub with pepper, salt, lay in the pan a few slices of bacon, a few onions, carrot, celery, a little butter, and let it brown slowly; when brown, add enough stock or water to half cover, add a few cloves, a bay leaf, slice of lemon. Cook two hours and a half, add small cup of vinegar. When the meat is tender take out. Finish the gravy and serve with roast potatoes. [48] FILLET OF BEEF, a la NELSON. Take a good-sized tenderloin, lay it in the following pickle for twenty-four hours: In three quarts of water put a handful of salt, the same of sugar, half ounce of cloves, half ounce of whole pepper, one sliced lemon, one onion, four bay leaves, thyme, boil up; add two cups of vinegar, when cold, lay in the meat. Next day take out the meat, strain the pickle, boil down, lard the * meat, lay in a pan, pour over half pound of butter and roast in the oven until brown, about three hours, gradually adding the strained pickle. While the meat is roasting, prepare the following stuffing: Twenty-four small carrots, twenty-four onions, cook soft in salt water, stuff* one dozen onions with the stuffing, by cutting out the center, simmer in butter with some olives, decorate the plate, lay beef in the middle and lay the onions and vegetables around with the olives and parsley. Can be used cold.