Artizan recipes

Either Rough Puff or Flaky Paste can be used. Cut the meat and bacon up into neat square pieces ; mix the parsley, herbs, lemon-peel, pepper and salt together on a plate, and dip the pieces of meat into these seasonings. Half fill the pie-dish with the veal, then a layer of bacon and one of veal ; and so on till all is in the dish ; but let the last layer be of the bacon. Put a teacupful of water or veal stock into the dish ; line the edge of the dish with the paste, then cover over the top, and proceed as for meat pie. It will take about two hours to bake. SAUCES, ETC. Apple Sauce. Ingredients. One pound of Apples. The Peel of half a Lemon. Half ounce of Butter. Two ounces of moist Sugar. One gill of Water. Peel, core, and cut up the apples ; cook them with the other ingredients till tender ; take out the lemon-peel, and rub the apples through a hair sieve, or beat them smooth with a wooden spoon. To be served with roast goose, duck, or pork. Bread Sauce. Ingredients. Two ounces of Breadcrumbs without crust. Half pint of Milk. One small Onion. Four Peppercorns. < Half ounce of Butter. Put the milk into a saucepan, and when it boils add the breadcrumbs, onion and peppercorns and a little salt. Let this stand on the hob for fifteen minutes, then take out the onion and peppercorns ; stir in the butter, and serve. Liver and Parsley Sauce. Ingredients. Liver of Fowl, or Rabbit, or Fish. Parsley. Salt. One ounce of Butter. Half ounce of Flour. One and a half gills of Water. Wash the liver ; see that it is perfectly fresh ; boil it for five minutes in a little water ; rub it through a sieve with a spoonful IO of the water it was cooked in. Boil a few parsley leaves in salt and water ; drain them ; chop them very finely and mix them with the liver. Cook the butter and flour together, stir in the water ; let it boil ten minutes, mix in the chopped liver and parsley, and serve with boiled rabbit or fish. Mint Sauce. Ingredients. One gill of Vinegar. Three tablespoonfuls of chopped Mint. Two ounces of moist Sugar. A little Salt. Put the sugar and salt into the vinegar, and when both are thoroughly melted , stir in the mint. Rice Sauce. TO BE USED INSTEAD OF BREAD SAUCE. Ingredients. Two ounces of Rice. One pint of Milk. A small Onion. Twelve Peppercorns. A small blade of Mace. Wash the rice and put it into the milk with onion, mace and peppercorns ; let it boil till quite tender ; take out the spice and onion, and rub the rice through a sieve, reheat and serve. A tablespoonful of cream is an improvement. Sage Stuffing. Ingredients. Half ounce of Sage leaves, powdered. Half pound of Onions. Two ounces of Breadcrumbs. One ounce of Butter. Pepper and Salt. Boil the onions for five minutes, then chop them up ; add the sage, breadcrumbs, butter, pepper and salt, mix all well together, and use for stuffing ducks, geese, and pork. Cooked Vegetable Salad. Ingredients. Spanish Onion. Beetroot. Cauliflower. Celery and French Beans. Equal quantities, all cooked. Dressing for the Salad. Two hard-boiled Eggs. A tablespoonful of Cream. Two tablespoonfuls of Salad Oil. A teaspoonful of Salt, and one of Castor Sugar. A teaspoonful of made Mustard. A little Pepper. One tablespoonful of Tarragon Vinegar.