The basis of this soup should be fowl broth made out
of giblets, or carcases of poultry, the best meat of which
has been used for entrees — the bones and
of a cold turkey will yield a well-
flavoured broth, veal scraps would assist,
and vegetables must be allowed in the proportion
already mentioned. Thicken a pint and a half of this
kind of stock, and finish it with the yolks of a couple
of eggs beaten up in a coffeecupful of the soup, and
two handfuls of sorrel which have been blanched,
shredded, and gently cooked in broth with a pinch of
salt and sugar for twenty minutes.
The best way of cooking a plaice. A small one will
do, eight ounces of flesh being all that we require.
Take this off the bones and remove the
Pound the flesh in a mortar well,
adding two ounces of panada, and two of
fat of ham or butter ; pass all through the hair sieve
into a bowl, mixing in two whole eggs and one yolk
SALM/S OF GROUSE.
155
besides, with a tablespoonful of cream. Mix thoroughly,
fill a well-buttered half-pint mould (or six little darioles),
and steam in the manner described, page 45. Turn
the mould out and serve with a sauce made as
follows : —
With the bones and head of the plaice make half a
pint of fish broth. Omit the skin. Strain this off ; put
it on the fire, stir in a teaspoonful of arrowroot and
half a pound of cut-up ripe tomatoes, with a sprig of
basil✪ Salm of Grouse, boil, simmer for ten minutes, pick out the basil,
and pass the sauce through a hair sieve.
Five or six nice cutlets from the best end of a neck
of mutton. Cut them with a bone to each as thickly
as you can. Bat them lightly. Grill four
minutes on one side and three on the 3- Grtlkd
, 1 ^ j -1 mutton
Other over a clear fire, and serve with a a, (lets.
puree of turnips to which a spoonful of
cream✪ Mutton Cutlets may be added.
To cook an old bird : — Partly roast the grouse before
a fast fire, basting well with melted butter and bacon
fat ; take the bird away as soon as it has
browned nicely, and let it get cold. When
cold, remove the wings, breast, and legs, and
trim each piece as neatly as possible, removing the skin
from it. Take all the trimmings and put them with the
carcase, chopped up, into a stewpan ; add a slice of ham,
also cut up and put in four ounces of onion, a bouquet
of sweet herbs, two cloves, the least bit of cayenne, and
a saltspoonful of salt ; add a sherry-glassful of marsala
and as much broth as will just cover the contents of
the saucepan. Set it to boil and simmer for a couple of
156
FIFTY DINNERS.
hours, strain off the liquid, and, when quite cold, take
off all fat. In a separate saucepan make a ronx with
one ounce of butter and one of flour, and proceed to
thicken the broth. Let it get cool, put the pieces of
the birds into it, and let the whole rest for at least an
hour, marinading, as it were, so that the meat may be
well flavoured. When the time of serving arrives,
place the vessel containing the snhms over a low fire,
and let it gradually become hot, simmer gently till
tender, adding to it a dessertspoonful of marsala and a
teaspoonful of lemon or orange-juice. Arrange the
pieces of game neatly in a hot silver dish, and pour
just enough of the sauce over them to glaze them,
serving the remainder in a hot sauce-boat.
Fifty dinners
1895Page 69 · 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
The basis of this soup should be fowl broth made out of giblets, or carcases of poultry, the best meat of which has been used for entrees — the bones and of a cold turkey will yield a wellflavoured broth, veal scraps would assist, and vegetables must be allowed in the proportion already mentioned. Thicken a pint and a half of this kind of stock, and finish it with the yolks of a couple of eggs beaten up in a coffeecupful of the soup, and two handfuls of sorrel which have been blanched, shredded, and gently cooked in broth with a pinch of salt and sugar for twenty minutes.
The best way of cooking a plaice. A small one will do, eight ounces of flesh being all that we require.
Take this off the bones and remove the Pound the flesh in a mortar well, adding two ounces of panada, and two of fat of ham or butter ; pass all through the hair sieve into a bowl, mixing in two whole eggs and one yolk
SALMIS OF GROUSE.
besides, with a tablespoonful of cream. Mix thoroughly, fill a well-buttered half-pint mould (or six little darioles), and steam in the manner described, page 45. Turn the mould out and serve with a sauce made as follows : —
With the bones and head of the plaice make half a pint of fish broth. Omit the skin. Strain this off ; put it on the fire, stir in a teaspoonful of arrowroot and half a pound of cut-up ripe tomatoes, with a sprig of basil, boil, simmer for ten minutes, pick out the basil, and pass the sauce through a hair sieve.
Five or six nice cutlets from the best end of a neck of mutton. Cut them with a bone to each as thickly as you can. Bat them lightly. [illustration: Grilled mutton cutlets]
Grill four minutes on one side and three on the other over a clear fire, and serve with a puree of turnips to which a spoonful of cream may be added.
puree of turnips to which a spoonful of
cream may be added.
To cook an old bird : — Partly roast the grouse before a fast fire, basting well with melted butter and bacon fat ; take the bird away as soon as it has browned nicely, and let it get cold. When cold, remove the wings, breast, and legs, and trim each piece as neatly as possible, removing the skin from it. Take all the trimmings and put them with the carcase, chopped up, into a stewpan ; add a slice of ham, also cut up and put in four ounces of onion, a bouquet of sweet herbs, two cloves, the least bit of cayenne, and a saltspoonful of salt ; add a sherry-glassful of marsala and as much broth as will just cover the contents of the saucepan. Set it to boil and simmer for a couple of
hours, strain off the liquid, and, when quite cold, take off all fat. In a separate saucepan make a ronx with one ounce of butter and one of flour, and proceed to thicken the broth. Let it get cool, put the pieces of the birds into it, and let the whole rest for at least an hour, marinading, as it were, so that the meat may be well flavoured. When the time of serving arrives, place the vessel containing the salmis over a low fire, and let it gradually become hot, simmer gently till tender, adding to it a dessertspoonful of marsala and a teaspoonful of lemon or orange-juice. Arrange the pieces of game neatly in a hot silver dish, and pour just enough of the sauce over them to glaze them, serving the remainder in a hot sauce-boat.
Records on this page
Salm of GrouseMutton Cutlets