Brush it all over
with dark, just liquid glaze, and leave it till set, when
it is dished either on a large dish, or a socle, or a stand
of boiled rice, and garnished with chopped aspic.
In France the boar’s head is carefully tied into shape
between thin, wide boards to prevent its spreading,
the ears are also cut off and cooked separately, being
then fastened on at the last with a little lard forced
out through a bag, and used to decorate the head
generally; enamel eyes are added, and also tusks,
either of the real pig or of wax or lard, as you please,
COLB DISHES.
85
Where glass eyes are objected to, they are made
thus : Line a coif ee spoon with j ust liquid aspic,
then lay in a small round of truffle, and over this a
round of hard-boiled white of egg, and fill up the
spoon with aspic; when set arrange these in the
eye holes, previously trimmed to admit them, and
mark them round with a line of the forced butter.
For the galantine farce use a rather highly-seasoned
sausage meat mixture, mixed with sliced truffles and
roughly- chopped almonds.
This differs somewhat from the recipe given in
Series V., but it is well worth trial, in the country
especially. The truffles and pistachios are not in-
dispensable, the boar’s head being excellent without
them, but, if liked, a pot of pfite de foie gras cut into
dice and dotted through the forcemeat is an immense
addition. For a simpler dish, roll up the head and
treat as an ordinary galantine.
Gold Beef d la Daube. — Lard a nice piece of the
round of beef and tie it into shape ; lay it in a stew-
pan with a sliced onion, a carrot, a turnip, a bouquet,
a few peppercorns, and some salt ; put a calf’s foot
in water, let it boil up, then strain and repeat the
process, af^er which break it up and add it to the
beef. Now pour into the pan as much stock as will
cover the beef exactly, and add a wineglassful of
white wine✪ Gold Beef à la Daube; cover the pan with a flour and watei
paste, put the lid over this tightly, and cook in a
moderate oven for some hours. Now lift out the
beef, place it in a deep disli or basin, strain and
reduce the gravy by rapid boiling, and pour it over
the beef, leaving it till cold and set. When wanted,
86 BREAKFAS^r AND LUNCH DISHES.
dip tlie basiu iu hot water, and turn out its contents
on to a dish, and serve garnished with sliced lemon and
small gherkins. The liquor should be a thick glaze.
Collared Head. — Have the pig’s head nicely singed,
and remove all bones carefully without breaking the
skin, after which rub it well all over with salt.
Prepare a brine thus : Into a gallon of spring water put
lib. of kitchen salt, half a handful of minced juniper
berries, six broken cloves, two bay leaves, and some
sprays of thyme, basil, and sage, and lastly ^oz. salt-
13otre. Let this all boil together for fifteen minutes,
then put it aside till cold. Now i^our it on and over
the pig’s head, and let the latter steep in it for ten
days, turning and rubbing it well constantly ; then
wipe and dry it well. When to be used prepare a
forcemeat by mincing and then pounding together
•|lb. each of ham and bacon, and when this is smooth
woi’k into it a teaspoonful of mixed spice, 4oz. of lard,
a tablespoonful of minced parsley, six young onions,
and freshly ground pej^per to tast✪ Collared Heade.
Page 42 · 2 recipe records on this page
Presented as published in 1904. 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
Brush it all over with dark, just liquid glaze, and leave it till set, when it is dished either on a large dish, or a socle, or a stand of boiled rice, and garnished with chopped aspic. In France the boar’s head is carefully tied into shape between thin, wide boards to prevent its spreading, the ears are also cut off and cooked separately, being then fastened on at the last with a little lard forced out through a bag, and used to decorate the head generally; enamel eyes are added, and also tusks, either of the real pig or of wax or lard, as you please,
Where glass eyes are objected to, they are made thus : Line a coif ee spoon with just liquid aspic, then lay in a small round of truffle, and over this a round of hard-boiled white of egg, and fill up the spoon with aspic; when set arrange these in the eye holes, previously trimmed to admit them, and mark them round with a line of the forced butter. For the galantine farce use a rather highly-seasoned sausage meat mixture, mixed with sliced truffles and roughly- chopped almonds.
This differs somewhat from the recipe given in Series V., but it is well worth trial, in the country especially. The truffles and pistachios are not indispensable, the boar’s head being excellent without them, but, if liked, a pot of pâté de foie gras cut into dice and dotted through the forcemeat is an immense addition. For a simpler dish, roll up the head and treat as an ordinary galantine.
Cold Beef à la Daube. — Lard a nice piece of the round of beef and tie it into shape ; lay it in a stewpan with a sliced onion, a carrot, a turnip, a bouquet, a few peppercorns, and some salt ; put a calf’s foot in water, let it boil up, then strain and repeat the process, after which break it up and add it to the beef. Now pour into the pan as much stock as will cover the beef exactly, and add a wineglassful of white wine; cover the pan with a flour and watei paste, put the lid over this tightly, and cook in a moderate oven for some hours. Now lift out the beef, place it in a deep disli or basin, strain and reduce the gravy by rapid boiling, and pour it over the beef, leaving it till cold and set. When wanted,
dip the basin iu hot water, and turn out its contents on to a dish, and serve garnished with sliced lemon and small gherkins. The liquor should be a thick glaze.
Collared Head. — Have the pig’s head nicely singed, and remove all bones carefully without breaking the skin, after which rub it well all over with salt. Prepare a brine thus : Into a gallon of spring water put lib. of kitchen salt, half a handful of minced juniper berries, six broken cloves, two bay leaves, and some sprays of thyme, basil, and sage, and lastly ½oz. saltpetre. Let this all boil together for fifteen minutes, then put it aside till cold. Now pour it on and over the pig’s head, and let the latter steep in it for ten days, turning and rubbing it well constantly ; then wipe and dry it well. When to be used prepare a forcemeat by mincing and then pounding together •|lb. each of ham and bacon, and when this is smooth woi’k into it a teaspoonful of mixed spice, 4oz. of lard, a tablespoonful of minced parsley, six young onions, and freshly ground pej^per to taste.
Records on this page
Gold Beef à la DaubeCollared Head