Meat Pricassee. — Cut off several slices of any kind of fresh
Meat, dust over with salt, put them in a stewpan, cover
with water, and boil gently for half-an-liour. Drain the
slices of Meat, rub over with curds, put them in a frying-
pan with a lump of butter, and fry till browned ; take out
the Meat, put some sliced onions✪ Meat Pricassee in the butter, and brown
them. Put the Meat and onions in a saucepan with the
liquor in which the Meat was stewed, place the lid on the
pan, and let the liquor simmer at the side of the fire till
reduced to a thick consistency, and the Meat quite tender.
When cooked, turn the fricassee on to a hot dish, and serve.
Meat Gravy.— Cut off the rind from lib. of raw, lean ham,
put it in a saucepan with a little butter, and add four
onions, each cut up into four pieces. Put about 61b. of
fillet of veal and the same of gravy-beef in the saucepan,
add 1 pint of general stock put the pan on the fire, and
reduce the liquor to a dark glaze, taking care not to let
it burn. Now add 2galls. of stock, one fowl, a fagot of
herbs, and Joz. of salt✪ Meat Gravy ; boil up again, remove the pan to
the side of the fire, and let the contents simmer for tlnee-
hours-and-a-half. Strain through a cloth, remove the fat,
and it is ready for use. It may be clarified for jelly, if
necessary, with the whites of two eggs and lib. of pounded
raw veal.
Meat Jelly. — (1) Bone and blanch eight calf’s feet, and put
them together with 61b. of fillet of veal, 21b. of boned
knuckle of veal, three fowls (from which the fillets have been
previously removed) and 4lb. of leg of beef, into a stockpot
with 4oz. of salt ; pour over 2£galls. of water, let it boil,
then skim the liquor ; allow it to cool, put in one double
fagot of herbs, four onions (with four cloves stuck in one),
four leeks, and four large carrots, whole. Place the sauce-
pan at the side of the fire, let the contents simmer till the
Meat is done, then take it out ; as the calf’s feet will re-
quire more cooking, they should be left in to stew till tender.
Strain the broth through a fine hair sieve into a large
saucepan, boil up again, then remove it to the side of the
fire and let it simmer, skimming till the jelly is quite
clear ; when reduced to the proper consistency, stand it on
ice till cold. Pound the fillets of the fowls, put them in
a saucepan, with 1 pint of French white wine and the
whites of eight eggs✪ Meat Jelly, and season with a little pepper and
salt. Put the jelly in with the fillets, whisk it over a
brisk fire till boiling, then take it off and let it settle
for two or three minutes ; strain through a jelly-bag till
quite clear. Leave the jelly in a basin to cool, then set
it on ice. It is ready for use when firm.
(2) Put a good-sized piece of beef into a saucepan with
a knuckle of veal, two calf’s feet, some trimmings of poultry
or game, a few onions, cloves, shallots, carrots,5 a bunch
of sweet herbs and parsley, a bunch of green onions, a few
small pieces of ham, and some mixed spices. Put the
saucepan over the fire for a few minutes, then pour in
some clear broth, and let it simmer very gently for five
hours, keeping the lid on the sauce] >rn. At the end of
Page 484 · 4 recipe records on this page
Presented as published in 1892. 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
Meat Pricassee. — Cut off several slices of any kind of fresh Meat, dust over with salt, put them in a stewpan, cover with water, and boil gently for half-an-liour. Drain the slices of Meat, rub over with curds, put them in a fryingpan with a lump of butter, and fry till browned ; take out the Meat, put some sliced onions in the butter, and brown them. Put the Meat and onions in a saucepan with the liquor in which the Meat was stewed, place the lid on the pan, and let the liquor simmer at the side of the fire till reduced to a thick consistency, and the Meat quite tender. When cooked, turn the fricassee on to a hot dish, and serve.
Meat Gravy.— Cut off the rind from lib. of raw, lean ham, put it in a saucepan with a little butter, and add four onions, each cut up into four pieces. Put about 61b. of fillet of veal and the same of gravy-beef in the saucepan, add 1 pint of general stock put the pan on the fire, and reduce the liquor to a dark glaze, taking care not to let it burn. Now add 2galls. of stock, one fowl, a fagot of herbs, and Joz. of salt ; boil up again, remove the pan to the side of the fire, and let the contents simmer for tlneehours-and-a-half. Strain through a cloth, remove the fat, and it is ready for use. It may be clarified for jelly, if necessary, with the whites of two eggs and lib. of pounded raw veal.
Meat Jelly. — (1) Bone and blanch eight calf’s feet, and put them together with 61b. of fillet of veal, 21b. of boned knuckle of veal, three fowls (from which the fillets have been previously removed) and 4lb. of leg of beef, into a stockpot with 4oz. of salt ; pour over 2£galls. of water, let it boil, then skim the liquor ; allow it to cool, put in one double fagot of herbs, four onions (with four cloves stuck in one), four leeks, and four large carrots, whole. Place the saucepan at the side of the fire, let the contents simmer till the Meat is done, then take it out ; as the calf’s feet will require more cooking, they should be left in to stew till tender. Strain the broth through a fine hair sieve into a large saucepan, boil up again, then remove it to the side of the fire and let it simmer, skimming till the jelly is quite clear ; when reduced to the proper consistency, stand it on ice till cold. Pound the fillets of the fowls, put them in a saucepan, with 1 pint of French white wine and the whites of eight eggs, and season with a little pepper and salt. Put the jelly in with the fillets, whisk it over a
brisk fire till boiling, then take it off and let it settle
for two or three minutes ; strain through a jelly-bag till quite clear. Leave the jelly in a basin to cool, then set it on ice. It is ready for use when firm.
(2) Put a good-sized piece of beef into a saucepan with
a knuckle of veal, two calf’s feet, some trimmings of poultry or game, a few onions, cloves, shallots, carrots,5 a bunch of sweet herbs and parsley, a bunch of green onions, a few small pieces of ham, and some mixed spices. Put the saucepan over the fire for a few minutes, then pour in some clear broth, and llet it simmer very gently for five hours, keeping the lid on the saucepan. At the end of
Records on this page
Meat PricasseeFricassee of MeatMeat GravyMeat Jelly