ing a paste-brush dipped in water to make it adhere. Roll out the trimmings of the paste, cut some imitation leaves out of it, moisten underneath with a little water, and arrange them tastefully on the top of the pie ; make a small hole in the centre, and cover it with a paste flower. Dip the paste-brush in beaten egg, brush it over the pie, put in a slow oven and bake for an hour, covering with a sheet of paper after the first ten minutes. Boil about f pint of clear gravy till rather thickly reduced, then mix in some chopped cooked mush- rooms✪ Puff Paste Pie. When the pie is cooked, slip it on to a hot dish, remove the flower at the top, and pour the gravy in through the hole, then replace the flower, and serve. Ollapodrida of Lamb’s Pluck. — Take the liver, heart, kidneys, sweetbreads, and brains of a Lamb. Boil the sweetbreads in hot water for five minutes, then put them in l- pint of good broth and simmer for ten minutes ; take them up and put in the brains and boil them, letting both brains and sweetbreads get cold when taken out of the gravy. Then slice the heart and stew it in the same gravy very gently for quite half-an-hour. Chop the liver, peel and chop a small onion (a young one), and when the slices of heart are stewed, put in the kidneys and let them stew for five minutes. Fry the chopped liver and onion in dripping, and fry the slices of heart afterwards in Fig. 1034. Ollapodrida of Lamb’s Pluck. the same dripping. Slice the sweetbreads and brains when cold, brush over with egg, roll them in breadcrumbs, and fry in boiling butter ; fry the kidneys in the same butter for a bare two minutes. Arrange the slices of heart, the chopped liver, the kidneys, the sliced sweetbreads and brains on a hot dish ; dredge some browned flour into the fat in the frying-pan, stir it in, then pour in the gravy, season to taste with salt, pepper, and chopped parsley, mix in a table-spoonful of red-currant jelly✪ Ollapodrida of Lamb’s Pluck, let it boil up, pour it over the sweetbreads, &c., anil serve immediately. See Fig. 1034. Stewed Lamb’s Pluck. — Clean the heart, liver, and lungs of a Lamb, and cut them into squares. Put a small chopped onion into a stewpan with 2oz. of butter and fry over a brisk fire till lightly browned, then put in the pieces of meat, and fry them also. When the me it has nearly set, dredge in flour, salt, and pepper. Cover the meat with white wine and broth✪ Stewed Lamb’s Pluck, mixed in equal quantities, and boil till the liquor is reduced to half its original quantity. When cooked, turn the stew on to a hot dish, sprinkle chopped parsley over, and serve. Stewed Lamb’s Pluck, Ears, and Peet. — Clean a Lamb’s Pluck, ears, and feet ; cover with water in which 1 table- Lamb — continued.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

ing a paste-brush dipped in water to make it adhere. Roll out the trimmings of the paste, cut some imitation leaves out of it, moisten underneath with a little water, and arrange them tastefully on the top of the pie ; make a small hole in the centre, and cover it with a paste flower. Dip the paste-brush in beaten egg, brush it over the pie, put in a slow oven and bake for an hour, covering with a sheet of paper after the first ten minutes. Boil about f pint of clear gravy till rather thickly reduced, then mix in some chopped cooked mush- rooms. When the pie is cooked, slip it on to a hot dish, remove the flower at the top, and pour the gravy in through the hole, then replace the flower, and serve. Ollapodrida of Lamb’s Pluck. — Take the liver, heart, kidneys, sweetbreads, and brains of a Lamb. Boil the sweetbreads in hot water for five minutes, then put them in l- pint of good broth and simmer for ten minutes ; take them up and put in the brains and boil them, letting both brains and sweetbreads get cold when taken out of the gravy. Then slice the heart and stew it in the same gravy very gently for quite half-an-hour. Chop the liver, peel and chop a small onion (a young one), and when the slices of heart are stewed, put in the kidneys and let them stew for five minutes. Fry the chopped liver and onion in dripping, and fry the slices of heart afterwards in Fig. 1034. Ollapodrida of Lamb’s Pluck. the same dripping. Slice the sweetbreads and brains when cold, brush over with egg, roll them in breadcrumbs, and fry in boiling butter ; fry the kidneys in the same butter for a bare two minutes. Arrange the slices of heart, the chopped liver, the kidneys, the sliced sweetbreads and brains on a hot dish ; dredge some browned flour into the fat in the frying-pan, stir it in, then pour in the gravy, season to taste with salt, pepper, and chopped parsley, mix in a table-spoonful of red-currant jelly, let it boil up, pour it over the sweetbreads, &c., anil serve immediately. See Fig. 1034. Stewed Lamb’s Pluck. — Clean the heart, liver, and lungs of a Lamb, and cut them into squares. Put a small chopped onion into a stewpan with 2oz. of butter and fry over a brisk fire till lightly browned, then put in the pieces of meat, and fry them also. When the me it has nearly set, dredge in flour, salt, and pepper. Cover the meat with white wine and broth, mixed in equal quantities, and boil till the liquor is reduced to half its original quantity. When cooked, turn the stew on to a hot dish, sprinkle chopped parsley over, and serve. Stewed Lamb’s Pluck, Ears, and Peet. — Clean a Lamb’s Pluck, ears, and feet ; cover with water in which 1 table- Lamb — continued.

The encyclopaedia of practical cookery