3 pint water
2 teaspoonfuls salt
1 do. pepper✪ Rabbit (Stewed)
Divide the meat into neat pieces, cut up the potatoes into
rough pieces, slice the onions, put in a saucepan alternate
layers of meat, potatoes, and onions, with a good sprinkle of
the salt and pepper between each layer ; pour over the water,
and simmer very slowly IJ to 1^ houi'S ; dish the meat round
the edge of the dish, and the potatoes in a heap in the centre,
pour over the gravy.
41
No. 90.
SEA PIE.
1 lb. scraps beef
1 oz. dripping
1 oz. flour
I pint water or stock
1 onion
1 teaspoonful salt
^ do. pepper
2 lb. potatoes
Put the dripping or butter into a saucepan, not too large,
and, when quite hot, brown in it the onion, then the flour ;
then add the water or stock gradually ; pepper and salt ; cut
up the meat into squares, and lay at the bottom of the pan,
then the potatoes cut in rough pieces, on the top of this put a
layer of suet pastry (page 86), rolled the size of pan, inch
thick ; simmer hours. For pastry, about ^ lb. of flour will
be suflicient.
No. 91.
TURKEY (Roast).
Prepare forcemeat as for hare (page 29). See that the
turkey is well plucked, singed and wiped ; fold over the
pinions, and pass a skewer through them, the thick part of
the legs and the body, catching the leg and pinning it on the
other side ; also, well secure the bottom part of the leg,
which should have the feet cut ofi" half-way to the first joint ;
fill the breast of the bird with the forcemeat, and skewer
down the skin ; cover the breast with buttered paper, roast
to 2^ hours, according to size ; baste thoroughly ; about a
quarter of an hour before it is finished, dust well with flour,
and brown nicely ; 1 or 2 lbs. of sausages may be cooked with
the turkey, with which garnish the dish ; serve with a good
brown gi’avy, made by pouring ofi" all the fat in the tin ; add
1 tablespoonful of brown floui’, and ^ pint of good seasoned
stock ; boil up and strain. Bread sauce (page 109) should be
served with it.
42
No. 92.
' TURKEY (Roast), with Chestnut Forcemeat.
Prepare and fill the body of turkey with forcemeat as
for hare (page 29) , then prepare a forcemeat of 20 roasted
and minced chestnuts, 1^ lb. of sausage meat, mix together
with one large egg, or two small ones, with this fill the breast
of turkey ; also, cover the breast of tm’key with slices of thin
bacon✪ Turkey (Roast) with Chestnut Forcemeat, which must be removed about a quarter of an hour
before it is done ; dredge with flour and brown ; serve brown
gravy, as for hare ; bread sauce (page 109) or oyster sauce
(page 113) may be served with it. The dish may be garnished
with sausages if liked, but this is scarcely necessary.
No. 93.
VEAL, Fillet of (Braized).
4 lb. fillet veal
1 oaiou
1 stalk celery or J teaspoonful
celery seed
A bunch of sweet herbs
1 carrot
1 turnip
^ lb. fat bacon
2 sprigs of parsley✪ Veal, Fillet of (Braized)
Domestic cookery
1886Page 21 · 3 recipe records on this page
Presented as published in 1886. 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
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3 pint water
2 teaspoonfuls salt
1 do. pepper
Divide the meat into neat pieces, cut up the potatoes into
rough pieces, slice the onions, put in a saucepan alternate
layers of meat, potatoes, and onions, with a good sprinkle of
the salt and pepper between each layer ; pour over the water,
and simmer very slowly IJ to 1^ houi'S ; dish the meat round
the edge of the dish, and the potatoes in a heap in the centre,
pour over the gravy.
41
No. 90.
SEA PIE.
1 lb. scraps beef
1 oz. dripping
1 oz. flour
I pint water or stock
1 onion
1 teaspoonful salt
^ do. pepper
2 lb. potatoes
Put the dripping or butter into a saucepan, not too large,
and, when quite hot, brown in it the onion, then the flour ;
then add the water or stock gradually ; pepper and salt ; cut
up the meat into squares, and lay at the bottom of the pan,
then the potatoes cut in rough pieces, on the top of this put a
layer of suet pastry (page 86), rolled the size of pan, inch
thick ; simmer hours. For pastry, about ^ lb. of flour will
be suflicient.
No. 91.
TURKEY (Roast).
Prepare forcemeat as for hare (page 29). See that the
turkey is well plucked, singed and wiped ; fold over the
pinions, and pass a skewer through them, the thick part of
the legs and the body, catching the leg and pinning it on the
other side ; also, well secure the bottom part of the leg,
which should have the feet cut ofi" half-way to the first joint ;
fill the breast of the bird with the forcemeat, and skewer
down the skin ; cover the breast with buttered paper, roast
to 2^ hours, according to size ; baste thoroughly ; about a
quarter of an hour before it is finished, dust well with flour,
and brown nicely ; 1 or 2 lbs. of sausages may be cooked with
the turkey, with which garnish the dish ; serve with a good
brown gi’avy, made by pouring ofi" all the fat in the tin ; add
1 tablespoonful of brown floui’, and ^ pint of good seasoned
stock ; boil up and strain. Bread sauce (page 109) should be
served with it.
42
No. 92.
' TURKEY (Roast), with Chestnut Forcemeat.
Prepare and fill the body of turkey with forcemeat as
for hare (page 29) , then prepare a forcemeat of 20 roasted
and minced chestnuts, 1^ lb. of sausage meat, mix together
with one large egg, or two small ones, with this fill the breast
of turkey ; also, cover the breast of tm’key with slices of thin
bacon, which must be removed about a quarter of an hour
before it is done ; dredge with flour and brown ; serve brown
gravy, as for hare ; bread sauce (page 109) or oyster sauce
(page 113) may be served with it. The dish may be garnished
with sausages if liked, but this is scarcely necessary.
No. 93.
VEAL, Fillet of (Braized).
4 lb. fillet veal
1 oaiou
1 stalk celery or J teaspoonful
celery seed
A bunch of sweet herbs
1 carrot
1 turnip
^ lb. fat bacon
2 sprigs of parsley