Berridge House recipe book

flavoured milk. Add yolk. When panada is thoroughly cooked, put over gentle heat to cook but not to boil. Put panada into a basin. Add the chicken or game, which should be cut into small dice ; also chopped ham and seasoning, the minced mushrooms and sliced truffle. Put on a greased or floured plate. Allow to cool, then form into tiny cutlets with rice-flour. Egg and breadcrumb. Fry in hot fat. Serve, if for breakfast, on a large crouton ; if for lunch, serve with a sauce (tomato or any rich sauce). Put a little piece of parsley stalk into the end of each cutlet. Mock Game Beef steak, some rashers of bacon, i finely chopped onion, \ teaspoonful lemon rind, i teaspoonful capers, i wineglass vinegar, i tablespoonful red cur- i wineglass stock, rant jelly, Method. — Cut the beef into square pieces half an inch thick. Lay a piece of raw bacon on each. Dredge well with flour. Roll up and skewer the beef. Melt some dripping, and brown the meat. Then add the onion, peel, capers, and stock. Cover, and stew together till tender. Dish the meat. Strain the gravy and thicken. Season and add jelly. Garnish with sippets. Blanquette of i lb. veal cut into pieces herbs, tied in muslin, 5 peppercorns, 2 cloves, 2 1 oz. butter, l pint cream, a little chopped ham for garnish, Veal or Rabbit 2 onions, 1 teaspoonful Liebig extract, 2 1 oz. flour, 2 yolks, juice of 1 lemon. Method. — Put the veal into a stewpan with the onion and cloves stuck in it, herbs and Liebig. Cover with cold water. Bring to boil. Skim. Cook very gently i|- hour. Strain the liquor. Put meat on a hot dish. Cook the butter and flour together. Add the liquor. Mix the yolks and cream together. Cook, but do not boil, after the yolks are added. Pour the sauce over the meat. Garnish with chopped ham. Jugged Hare Joint the hare and take care of the blood. Fry the joints and 1 lb. of beef-steak cut up in some butter. Put alternate layers of hare and beef in a stewjar. On the top lay a whole carrot, turnip, onion, with four cloves, three stalks of celery, bouquet garni. Cover with second stock, and stand in oven or in a saucepan of water and stew four hours. Take from the oven. Skim off any fat. Mix 3 oz. flour with the blood and a wineglass of port. Mix with 1 pint of the stock, and boil in a saucepan. Return to the jar with the hare, and add salt, pepper, and nutmeg, 1 teaspoonful mixed mustard, and 1 tablespoonful black or red currant jelly. It may remain in the oven half an hour longer. Add fried forcemeat balls. Gateau de Veau i breast of veal, slices of lean ham, 4 hard-boiled eggs, chopped parsley, pepper and salt. Method. — Put bones into saucepan with a little water. Cut the eggs in slices, arrange at the bottom of the mould (ungreased). Then put layers of veal, ham, and season with parsley, pepper and salt. Pour the stock over when cold (having added a little isinglass). Bake in a slow oven three hours. Place a weight on it till cold, when it will turn out, the jelly appearing round. Brawn 1 pig’s head, 40 peppercorns, blade of mace, 4 cloves, 2 onions, 12 allspice, bunch of herbs,