minutes, and pass all through the hair sieve. Return
the sauce to the stewpan for heating up, season with
salt and pepper, and finish with a gherkin minced very
small. Good French vinegar may be used instead of
the wine, altering the proportions to a gill and a half
of water to half a gill of vinegar.
Trim a dish of neck cutlets, neatly cutting the bone
of each rather short. With the trimmings and scrag
end make a good mutton broth, assisting it
3- Iluiion -with a good allowance of onions, any broth
stewed a la , i ,
Bretonne. vegetables that can be spared, and an ounce
of celery. Cook the cutlets in the manner
described for ragout de mouton aux navets, Menu
XXV. During the simmering prepare a garnish i
la Bretonne in this manner : — Peel, cut into eight
equal pieces, blanch in boiling water, cool, and drain,
an eight-ounce Spanish onion ; put the pieces into a
stewpan with an ounce of butter, a saltspoonful of salt,
and the same of castor sugar ; fry until turning colour
T^OAST BLACKCOCK.
49
over a low fire, then moisten with a gill of mutton
broth, and add an ounce of good glaze. Simmer now
till quite cooked, and pass the whole through a hair
sieve. Save the purh thus obtained. Also take a
pint measure of dried white haricot beans, put them
into a stewpan with a quart of cold water and a tea-
spoonful of salt ; set on the fire, bring to the boil, and
simmer gently on the side of the fire till tender ; then
drain, put them back into the stewpan and moisten
with the onion puree. Add this mixture to the meat
and broth at the same period during the cooking as
that when the turnips were added in the case of the
ragoiU above mentioned, heat all together gently and
dish, putting the meat in the centre of the cjttr'ee dish
and smothering it with the beans and the moistening
left in the stewpan.
Roast the blackcock or greyhen, as the case may be,
in the manner recommended for grouse in Menu
XX., and serve it in the same way.
Potato chips may accompany, and this 4-
salad : — Blanch and peel off the skins of
a pound of tomatoes ; slice them up in a salad-bowl,
sprinkling over them a dessert-spoonful of finely
minced chives or red shallot and a teaspoonful of
minced tarragon. Give them a dust of salt, and grind
some black pepper over them freshly. Lubricate the
mass with the best salad oil, and sharpen it with a
dessert-spoonful of tarragon vinegar. Unlike green
salads, this can be made some little time before dinner,
during which period of rest it should be kept as cold
as possible either in the ice-closet, or with some lumps
5
50
FIFTY DINNERS.
of ice outside the bowl. A good stir-up before serving
is necessary. On each salad-plate put a neatly trimmed
square slice of bread ; the salad should be helped over
this ; absorbing as it does some of the juice of the
salad, the piece of bread acquires a remarkably
pleasant goiit^ which is far from bad to finish with.
In this way a stale Madeira cake may be made use
of advantageously : — Cut the cake into neat slices,
trimming them as much as possible alike
in measurement. Make a glazing syrup as
slewed jigs. ° j f ✪ Thick Giblet Soup
Fifty dinners
1895Page 22 · 2 recipe records on this page
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
minutes, and pass all through the hair sieve. Return
the sauce to the stewpan for heating up, season with
salt and pepper, and finish with a gherkin minced very
small. Good French vinegar may be used instead of
the wine, altering the proportions to a gill and a half
of water to half a gill of vinegar.
Trim a dish of neck cutlets, neatly cutting the bone
of each rather short. With the trimmings and scrag
end make a good mutton broth, assisting it
3- Iluiion -with a good allowance of onions, any broth stewed a la , i ,
Bretonne. vegetables that can be spared, and an ounce
of celery. Cook the cutlets in the manner
described for ragout de mouton aux navets, Menu
XXV. During the simmering prepare a garnish i
la Bretonne in this manner : — Peel, cut into eight
equal pieces, blanch in boiling water, cool, and drain,
an eight-ounce Spanish onion ; put the pieces into a
stewpan with an ounce of butter, a saltspoonful of salt,
and the same of castor sugar ; fry until turning colour
T^OAST BLACKCOCK.
over a low fire, then moisten with a gill of mutton broth, and add an ounce of good glaze. Simmer now till quite cooked, and pass the whole through a hair sieve. Save the purh thus obtained. Also take a pint measure of dried white haricot beans, put them into a stewpan with a quart of cold water and a teaspoonful of salt ; set on the fire, bring to the boil, and simmer gently on the side of the fire till tender ; then drain, put them back into the stewpan and moisten with the onion puree. Add this mixture to the meat and broth at the same period during the cooking as that when the turnips were added in the case of the ragoiU above mentioned, heat all together gently and dish, putting the meat in the centre of the entree dish and smothering it with the beans and the moistening left in the stewpan.
Roast the blackcock or greyhen, as the case may be, in the manner recommended for grouse in Menu XX., and serve it in the same way.
Potato chips may accompany, and this 4- salad : — Blanch and peel off the skins of a pound of tomatoes ; slice them up in a salad-bowl, sprinkling over them a dessert-spoonful of finely minced chives or red shallot and a teaspoonful of minced tarragon. Give them a dust of salt, and grind some black pepper over them freshly. Lubricate the mass with the best salad oil, and sharpen it with a dessert-spoonful of tarragon vinegar. Unlike green salads, this can be made some little time before dinner, during which period of rest it should be kept as cold as possible either in the ice-closet, or with some lumps
of ice outside the bowl. A good stir-up before serving is necessary. On each salad-plate put a neatly trimmed square slice of bread ; the salad should be helped over this ; absorbing as it does some of the juice of the salad, the piece of bread acquires a remarkably pleasant goût which is far from bad to finish with.
In this way a stale Madeira cake may be made use
of advantageously : — Cut the cake into neat slices,
trimming them as much as possible alike
in measurement. Make a glazing syrup as [illustration: slewed figs.] ° j f
Records on this page
Thick Giblet SoupTomato Salad