G ravy
i pint ...
Add.
7...
...
...
Brown the cutlets and glaze them.
8...
...
Arrange them round the edge of a
hot dish.
g...
Mashed
.*• ...
potatoes, or
celery, or
> Put in the middle of the dish.
other
vegetable
12.-HAM, boiled.
Order.
Ingredients.
Quantities.
Method.
I...
Ham or piece
Clean well, and let it soak 12 hours
of ham
in water.
2...
... ...
Dry in a cloth.
3--
... ...
...
Tie a string round and put it in a
large pot.
4...
Bunch of herbs
5-
Onion stuck
...
with a clove
6...
Pepper
...
7...
Water
Pour over till all is covered.
8...
...
Let it boil gently 6 or 7 hours.
g...
Prick with a fork to see if it is done.
10...
... ...
When done, draw the pot off the
fire, and let the ham cool in the
water.
II...
. . .
... ...
Dry in a cloth.
12...
Chopped
...
Sprinkle over a large dish.
parsley
i^...
. . .
... . . .
Place the ham on it.
14...
Brandy
I table
Pour over the ham.
spoonful
15...
Grated toast...
... ...
Sprinkle over.
PORK.
I3Q
13.-PIG’S CHEEK, « la bonrgcoise.
Order.
Ingredients.
Quantities.
Method.
I...
Pig’s cheek ...
t
Singe over a clear fire.
2...
Place in a pan.
3...
Boiling water
... ...
Pour over and well clean the inside.
4...
... ...
... ...
Dry in a cloth.
5 —
Place in a pot or large saucepan.
6...
Carrots
2
7...
Onions
2 ...
8...
Cloves stuck
2
into onions
g...
Salt, pepper
...
l>Add.
10...
Bunch of
A few .
parsley,
sprigs of
thyme, cher-
each
vil, bay-leaf
II...
Water
Pour over till all is covered.
12...
...
Let it boil gently 4 or 5 hours.
14.-PIG’S CHEEK, English fashion.
Order.
Ingredients.
Quantities.
Method.
I...
Pig’s cheek ...
Boil like a ham.
2...
Glaze it well or grate toast over it.
15.-PIG’S CHEEK, stuffed.
Order.
Ingredients.
Quantities.
Method.
I...
Pig’s cheek ...
Singe, steep in boiling water and dry
in a cloth.
2...
...
...
Put it in a pot or large saucepan.
3"
Onions stuck
2
with cloves
4...
Bunch of
A few
thyme, pars-
sprigs
^ Add.
ley, bay-leaf.
of each
chervil, and
chives
-
140
MYRA'S COOKERY BOOK.
PIG’S CHEEK, stuffed — {continued).
Order.
Ingredients.
Quantities.
Method.
S'"
Water
Pour over till all is covered.
6...
... ...
... ...
Let it boil 2 hours.
7...
Remains of
]
roast fowl
or veal
Ulb. of
( each
)■ Mince.
8...
Salt pork
)
g...
Bread crumbs
3 oz-
soaked
in cream
/ Add to the mince.
10...
Cream
5 pint
II...
Salt, pepper ...
...
Sprinkle over.
12...
... . .
...
Take out the cheek, drain and stuff
with the preceding ingredients.
13...
...
Tie up with string, put it in the oven
and bake for 2 hours.
16. — PIG^S FEET prebayation, French receipt.
Order.
Ingredients.
Quantities.
Method.
I...
Pig’s feet
4
Singe over a clear fire.
2...
... ...
... ...
Put them into a pan.
3-"
Boiling water
... ...
Pour over.
4...
... ...
... ...
Clean them well, then wipe them
in a cloth, and tie them up with
string.
5-"
...
...
Put them into a stewpan.
6...
Slices of
301-4 ...
bacon
7...
Carrots
2 ...
8...
Onions
2
g...
Cloves stuck
2 ...
in onions
Add.
10...
Bunch of
A few
parsley,
sprigs
thyme, bay-
of each
leaf, cheiA'il,
and chives
PORK.
14 1
PIG’S FEET, prcparalion, French receipt— {continued).
Order.
Ingredients.
Quanlitics,
II...
White wine 1
12...
Page 64
Presented as published in 1883. 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
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G ravy
i pint ...
Add.
7...
...
...
Brown the cutlets and glaze them.
8...
...
Arrange them round the edge of a
hot dish.
g...
Mashed
.*• ...
potatoes, or
celery, or
> Put in the middle of the dish.
other
vegetable
12.-HAM, boiled.
Order.
Ingredients.
Quantities.
Method.
I...
Ham or piece
Clean well, and let it soak 12 hours
of ham
in water.
2...
... ...
Dry in a cloth.
3--
... ...
...
Tie a string round and put it in a
large pot.
4...
Bunch of herbs
5-
Onion stuck
...
with a clove
6...
Pepper
...
7...
Water
Pour over till all is covered.
8...
...
Let it boil gently 6 or 7 hours.
g...
Prick with a fork to see if it is done.
10...
... ...
When done, draw the pot off the
fire, and let the ham cool in the
water.
II...
. . .
... ...
Dry in a cloth.
12...
Chopped
...
Sprinkle over a large dish.
parsley
i^...
. . .
... . . .
Place the ham on it.
14...
Brandy
I table
Pour over the ham.
spoonful
15...
Grated toast...
... ...
Sprinkle over.
PORK.
I3Q
13.-PIG’S CHEEK, « la bonrgcoise.
Order.
Ingredients.
Quantities.
Method.
I...
Pig’s cheek ...
t
Singe over a clear fire.
2...
Place in a pan.
3...
Boiling water
... ...
Pour over and well clean the inside.
4...
... ...
... ...
Dry in a cloth.
5 —
Place in a pot or large saucepan.
6...
Carrots
2
7...
Onions
2 ...
8...
Cloves stuck
2
into onions
g...
Salt, pepper
...
l>Add.
10...
Bunch of
A few .
parsley,
sprigs of
thyme, cher-
each
vil, bay-leaf
II...
Water
Pour over till all is covered.
12...
...
Let it boil gently 4 or 5 hours.
14.-PIG’S CHEEK, English fashion.
Order.
Ingredients.
Quantities.
Method.
I...
Pig’s cheek ...
Boil like a ham.
2...
Glaze it well or grate toast over it.
15.-PIG’S CHEEK, stuffed.
Order.
Ingredients.
Quantities.
Method.
I...
Pig’s cheek ...
Singe, steep in boiling water and dry
in a cloth.
2...
...
...
Put it in a pot or large saucepan.
3"
Onions stuck
2
with cloves
4...
Bunch of
A few
thyme, pars-
sprigs
^ Add.
ley, bay-leaf.
of each
chervil, and
chives
-
140
MYRA'S COOKERY BOOK.
PIG’S CHEEK, stuffed — {continued).
Order.
Ingredients.
Quantities.
Method.
S'"
Water
Pour over till all is covered.
6...
... ...
... ...
Let it boil 2 hours.
7...
Remains of
]
roast fowl
or veal
Ulb. of
( each
)■ Mince.
8...
Salt pork
)
g...
Bread crumbs
3 oz-
soaked
in cream
/ Add to the mince.
10...
Cream
5 pint
II...
Salt, pepper ...
...
Sprinkle over.
12...
... . .
...
Take out the cheek, drain and stuff
with the preceding ingredients.
13...
...
Tie up with string, put it in the oven
and bake for 2 hours.
16. — PIG^S FEET prebayation, French receipt.
Order.
Ingredients.
Quantities.
Method.
I...
Pig’s feet
4
Singe over a clear fire.
2...
... ...
... ...
Put them into a pan.
3-"
Boiling water
... ...
Pour over.
4...
... ...
... ...
Clean them well, then wipe them
in a cloth, and tie them up with
string.
5-"
...
...
Put them into a stewpan.
6...
Slices of
301-4 ...
bacon
7...
Carrots
2 ...
8...
Onions
2
g...
Cloves stuck
2 ...
in onions
Add.
10...
Bunch of
A few
parsley,
sprigs
thyme, bay-
of each
leaf, cheiA'il,
and chives
PORK.
14 1
PIG’S FEET, prcparalion, French receipt— {continued).
Order.
Ingredients.
Quanlitics,
II...
White wine 1
12...