“ Take about six pounds of the silver side of the round, and make
several deep incisions in the inside, nearly through to the skin ; stuff
these with all kinds of savoury herbs, a good slice of lean ham, and
half a small clove of garlic, all finely minced, and well mingled to-
gether ; then bind and tie the meat closely round, so that the stuffing
may not escape. Put four pounds of butter into a stewpan suf-
ficiently large to contain something more than that quantity, and the
beef in addition ; so soon as it boils lay in the meat, let it just sim-
mer for five or six hours, and turn it every half hour at least, that
it may be equally done. Boil for twenty-five minutes three pounds
of. pipe maccaroni, drain it perfectly dry, and mix it with the gravy
of the beef, without the butter, half a pint of very pure salad oil,
and a pot of paste tomatas✪ Stufato ; mix these to amalgamation, without
breaking the maccaroni ; before serving up, sprinkle Parmesan
cheese thickly on the maccaroni.”
W e insert this receipt exactly as it was given to us by a friend,
at whose table the dish was served with great success to some Italian
diplomatists. From our own slight experience of it, we should
suppose that the excellence of the beef is quite a secondary con-
sideration, as all its juices are drawn out by the mode of cooking,
and appropriated to the maccaroni, of which we must observe that
three pounds would make too gigantic a dish to enter well, on ordi-
nary occasions, into an English service.
GIG
MODERN COOKERY.
[chap. XXXII.
We have somewhere seen directions for making the stufato with
the upper part of the sirloin, thickly larded with large, well-
seasoned lardoons of bacon, and then stewed in equal parts of rich
gravy, and of red or of white wine.
BROILED EELS WITH SAGE. (ENTREE.)
( German Receipt.') Good.
Skin, open, and cleanse one fine eel (or more), cut it into finger-
lengths, rub it with a mixed seasoning of salt and white pepper, and
leave it for half an hour. Wipe it dry, wrap each length in sage
leaves, fasten them round it with coarse thread, roll the eel in good
salad oil or clarified butter, lay it on the gridiron, squeeze lemon-
juice over, and broil it gently until it is browned in every part.
Send it to table with a sauce made of two or three ounces of butter,
a tablespoonful of chili, tarragon, or common vinegar✪ Broiled Eels with Sage, and one of
water, with a little salt; to keep this smooth, proceed as for the
Norfolk sauce of Chapter V. Broiled fish is frequently served
without any sauce. A quite simple one may supply the place of that
which we have indicated above : eels being of so rich a nature, re-
quire no other.
A SWISS MAYONNAISE. ✪ Swiss Mayonnaise
Page 529 · 4 recipe records on this page
Presented as published in 1884. 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
“ Take about six pounds of the silver side of the round, and make several deep incisions in the inside, nearly through to the skin ; stuff these with all kinds of savoury herbs, a good slice of lean ham, and half a small clove of garlic, all finely minced, and well mingled together ; then bind and tie the meat closely round, so that the stuffing may not escape. Put four pounds of butter into a stewpan sufficiently large to contain something more than that quantity, and the beef in addition ; so soon as it boils lay in the meat, let it just simmer for five or six hours, and turn it every half hour at least, that it may be equally done. Boil for twenty-five minutes three pounds of. pipe maccaroni, drain it perfectly dry, and mix it with the gravy of the beef, without the butter, half a pint of very pure salad oil, and a pot of paste tomatas ; mix these to amalgamation, without breaking the maccaroni ; before serving up, sprinkle Parmesan cheese thickly on the maccaroni.”
W e insert this receipt exactly as it was given to us by a friend, at whose table the dish was served with great success to some Italian diplomatists. From our own slight experience of it, we should suppose that the excellence of the beef is quite a secondary consideration, as all its juices are drawn out by the mode of cooking, and appropriated to the maccaroni, of which we must observe that three pounds would make too gigantic a dish to enter well, on ordinary occasions, into an English service.
GIG
[chap. XXXII.
We have somewhere seen directions for making the stufato with the upper part of the sirloin, thickly larded with large, wellseasoned lardoons of bacon, and then stewed in equal parts of rich gravy, and of red or of white wine.
BROILED EELS WITH SAGE. (ENTREE.)
( German Receipt.') Good.
Skin, open, and cleanse one fine eel (or more), cut it into fingerlengths, rub it with a mixed seasoning of salt and white pepper, and leave it for half an hour. Wipe it dry, wrap each length in sage leaves, fasten them round it with coarse thread, roll the eel in good salad oil or clarified butter, lay it on the gridiron, squeeze lemonjuice over, and broil it gently until it is browned in every part. Send it to table with a sauce made of two or three ounces of butter, a tablespoonful of chili, tarragon, or common vinegar, and one of water, with a little salt; to keep this smooth, proceed as for the Norfolk sauce of Chapter V. Broiled fish is frequently served without any sauce. A quite simple one may supply the place of that which we have indicated above : eels being of so rich a nature, require no other.
A SWISS MAYONNAISE.
Records on this page
StufatoBroiled Eels with SageSwiss MayonnaiseYonnaise