Wash the sweetbreads, and blanch them, by putting them
into a saucepan with cold water and letting it boil ; throw
away the water ; again wash the sweetbreads and pick away
all pieces of skin and fat. Break them into conveniently-
sized pieces. Toss them in flour. Melt the butter in a stew-
pan, and fry the sweetbreads to a pale brown colour ; add the
stock and seasonings. Stew slowly for one hour. Turn on
to a hot dish, and garnish with green peas. When a white
stew is desired use milk instead of stock. Lamb’s sweet-
breads are small, but very good, dressed in this manner.
TO STEW PIGEONS.
2 pigeons.
1 pint stock.
1 oz. flour.
3 oz. butter.
4 table-spoonfuls bread
crumbs.
Pepper and salt.
Pick and wash the pigeons well, and truss them in the
same way as fowls for boiling. Mix two ounces of butter
with the bread crumbs, pepper, and salt, and put half into the
breast of each pigeon. Dust them with flour, and brown
them in a covered stew-pan with a good piece of butter ; put
in a little flour for thickening ; add the gravy or hot water.
Season highly, and let them stew slowly for twenty minutes
or half an hour. In serving, a piece of toasted bread may
be put under each pigeon.
42
STEWED RABBITS JUGGED HARE — IRISH STEW.
TO STEW RABBITS.
2 rabbits.
2 oz. butter.
1 oz. flour.
Pepper and salt.
4 large onions.
1 table-spoonful ketchup.
1 table-spoonful vinegar.
1 pint hot water.
Wash the rabbits well ; cut them in pieces, and scald
them for a few minutes. Melt the butter, and fry the
rabbits for a short time. When slightly browned, dust in
the flour; then add the hot water. Put in the sliced onions,
ketchup, vinegar, pepper, and salt to taste. Stew slowly for
two hours.
JUGGED HARE.
1 hare.
1 dessert-spoonful arrow-
root.
1 pint water.
Ketchup.
1 onion.
Bunch of sweet herbs.
Pepper and salt.
After having skinned, cleaned, and washed the hare, cut it
into pieces, and put it into a jar with the onion, herbs, water,
and seasoning. Cover the top of the jar closely, so that as
little steam as possible may escape, or the hare will be dry.
Place the jar in a saucepan of boiling water (the water must
not come to the top of the jar), and keep it constantly boiling
for from three to four hours. When done, put the pieces of
hare into a hash dish, skim off any fat from the gravy, and
thicken it with the arrowroot. Put it into a saucepan, and
let it boil ; pour it over the hare, and serve with red currant
or rowan jelly separately.
TO MAKE IRISH STEW.
2 lb. mutton.
Pepper.
Salt.
8 potatoes.
4 onions.
3 pint hot water.
Take a piece of loin or back-ribs of mutton, and cut it into
chops. Put them into a stew-pan alternately with parboiled
potatoes, sliced onions, pepper, salt, and hot water. Cover
closely, and let it stew slowly for an hour ; shake the pan
occasionally, to prevent the stew from sticking to the bottom.
Serve very hot. When properly made, and well seasoned,
this is a most savoury dish.
STEWED GIBLETS — ENGLISH STEW — HASHED MUTTON. 43
STEWED GIBLETS.
2 sets giblets.
2 onions.
A pint water.
I slice of toast.
J oz. flour.
1 oz. butter.
1 table-spoonful ketchup.
Pepper and salt✪ Stewed Giblets.
Page 22 · 6 recipe records on this page
Presented as published in 1894. 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
Wash the sweetbreads, and blanch them, by putting them into a saucepan with cold water and letting it boil ; throw away the water ; again wash the sweetbreads and pick away all pieces of skin and fat. Break them into conveniently-sized pieces. Toss them in flour. Melt the butter in a stewpan, and fry the sweetbreads to a pale brown colour ; add the stock and seasonings. Stew slowly for one hour. Turn on to a hot dish, and garnish with green peas. When a white stew is desired use milk instead of stock. Lamb’s sweetbreads are small, but very good, dressed in this manner.
TO STEW PIGEONS.
2 pigeons.
1 pint stock. 1 oz. flour.
3 oz. butter.
4 table-spoonfuls bread
crumbs.
Pepper and salt.
Pick and wash the pigeons well, and truss them in the same way as fowls for boiling. Mix two ounces of butter with the bread crumbs, pepper, and salt, and put half into the breast of each pigeon. Dust them with flour, and brown them in a covered stew-pan with a good piece of butter ; put in a little flour for thickening ; add the gravy or hot water. Season highly, and let them stew slowly for twenty minutes or half an hour. In serving, a piece of toasted bread may be put under each pigeon.
STEWED RABBITS JUGGED HARE — IRISH STEW.
TO STEW RABBITS.
2 rabbits.
2 oz. butter.
1 oz. flour. Pepper and salt.
4 large onions.
1 table-spoonful ketchup. 1 table-spoonful vinegar. 1 pint hot water.
Wash the rabbits well ; cut them in pieces, and scald them for a few minutes. Melt the butter, and fry the rabbits for a short time. When slightly browned, dust in the flour; then add the hot water. Put in the sliced onions, ketchup, vinegar, pepper, and salt to taste. Stew slowly for two hours.
JUGGED HARE.
1 hare.
1 dessert-spoonful arrowroot.
1 pint water.
Ketchup.
1 onion.
Bunch of sweet herbs. Pepper and salt.
After having skinned, cleaned, and washed the hare, cut it into pieces, and put it into a jar with the onion, herbs, water, and seasoning. Cover the top of the jar closely, so that as little steam as possible may escape, or the hare will be dry. Place the jar in a saucepan of boiling water (the water must not come to the top of the jar), and keep it constantly boiling for from three to four hours. When done, put the pieces of hare into a hash dish, skim off any fat from the gravy, and thicken it with the arrowroot. Put it into a saucepan, and let it boil ; pour it over the hare, and serve with red currant or rowan jelly separately.
TO MAKE IRISH STEW.
2 lb. mutton. Pepper.
Salt.
8 potatoes.
4 onions.
3 pint hot water.
Take a piece of loin or back-ribs of mutton, and cut it into chops. Put them into a stew-pan alternately with parboiled potatoes, sliced onions, pepper, salt, and hot water. Cover closely, and let it stew slowly for an hour ; shake the pan occasionally, to prevent the stew from sticking to the bottom. Serve very hot. When properly made, and well seasoned, this is a most savoury dish.
STEWED GIBLETS — ENGLISH STEW — HASHED MUTTON. 43
STEWED GIBLETS.
2 sets giblets.
2 onions.
A pint water.
I slice of toast.
J oz. flour.
1 oz. butter.
1 table-spoonful ketchup. Pepper and salt.
Records on this page
Stewed GibletsStewed PigeonsStewed RabbitsJugged HareIrish StewEnglish Stew