When this is all thoroughly blended together spread the mixture evenly all over the inside of the pig’s head, then roll this up in a clean cloth, tying it into shape with broad tape. Put it into a pan with any nice meat trimmings, and enough second stock to cover it entirely ; bring it to the boil, then draw it to the side of the stove and let it simmer gently but steadily for four hours, being cai*eful it does not stop cooking the whole time it is on the fire. When it is tender lift it out of the pot and stand it between two plates to press, the top j)late being weighted with a heavy weight. When it is perfectly cold take off the cloth COLD DISHES. S7 and tajjes, wipe the head well, and send to table on a napkin. Moch Pate de Foie Gras, — Soak some calf’s liver for half an hour to get all the blood out of it, then wipe and dry it well, and proceed to lard it all over regularly with lardons of good fat bacon, jin. broad and jin. thick, till the liver is evenly larded and you have used up the same quantity of fat bacon as you have liver. Now rub the bottom of a good- sized pan over four or five times with a fresh-cut clove of garlic, and (for 31b. of liver) lay in two minced shallots, two bay leaves, a blade of mace, four or five pepjiercorus, two cloves, a saltspoonful of salt, the same of loaf sugar, five large whole truffles, and |lb. of best fresh butter✪ Moch Pâté de Foie Gras. Let the larded calf’s liver simmer in all this as gently as possible for three and three-quarter hours, then take it up and place it in a pan or basin, pour the butter over it, and leave it till next day ; then take off the butter and dissolve it in a delicately clean saucepan. Now mince and pound the liver to a very smooth paste, adding a teasi^oonful of dry salt, a saltspoonful of white pepper, two taljlespooufuls of gravy, and two- thirds of the dissolved butter. Mix this all well together, and then stir in the truffles, either cut into little dice or small slices as you please; press the whole mixture when perfectly blended into a raised pie dish, smooth the top over carefully with a knife, nin the rest of the butter over it, and keep the pate in a cool place, N.B. — If you can get two or three real goose livers and treat them in exactly the same way, they make a delicious piite. 88 BREAKFAST AND LUNCH DISHES. Game Mould. — Stew any old birds or rabbits with a slice or two of ham, two onions, a blade of mace, and seasoning to taste. When sufficiently cooked to allow the bones to be slipped out of the meat, cut the latter uj) and keep it hot. Add a table- spoonful of ketchup to the stock and boil it up again sharply. Pack the meat lightly in a basin or mould, with sliced or quartered hard-boiled egg, strips of ham or tongue, &c., and pour the reduced stock all over it and leave it in a cool place till set, Seiwe plain, garnished with parsley or watercress✪ Game Mould, or, if jiref erred, with chopped aspic, sliced tomatoes, artichoke bottoms, &c., seasoned with oil, vinegar, salt, and pepper.

AI-modernized reading of the original text

When this is all thoroughly blended together spread the mixture evenly all over the inside of the pig’s head, then roll this up in a clean cloth, tying it into shape with broad tape. Put it into a pan with any nice meat trimmings, and enough second stock to cover it entirely ; bring it to the boil, then draw it to the side of the stove and let it simmer gently but steadily for four hours, being careful it does not stop cooking the whole time it is on the fire. When it is tender lift it out of the pot and stand it between two plates to press, the top plate being weighted with a heavy weight. When it is perfectly cold take off the cloth S7 and tapes, wipe the head well, and send to table on a napkin. Mock Pâté de Foie Gras, — Soak some calf’s liver for half an hour to get all the blood out of it, then wipe and dry it well, and proceed to lard it all over regularly with lardons of good fat bacon, ¼in. broad and ¼in. thick, till the liver is evenly larded and you have used up the same quantity of fat bacon as you have liver. Now rub the bottom of a goodsized pan over four or five times with a fresh-cut clove of garlic, and (for 31b. of liver) lay in two minced shallots, two bay leaves, a blade of mace, four or five peppercorns, two cloves, a saltspoonful of salt, the same of loaf sugar, five large whole truffles, and |lb. of best fresh butter. Let the larded calf’s liver simmer in all this as gently as possible for three and three-quarter hours, then take it up and place it in a pan or basin, pour the butter over it, and leave it till next day ; then take off the butter and dissolve it in a delicately clean saucepan. Now mince and pound the liver to a very smooth paste, adding a teaspoonful of dry salt, a saltspoonful of white pepper, two tablespoonfuls of gravy, and twothirds of the dissolved butter. Mix this all well together, and then stir in the truffles, either cut into little dice or small slices as you please; press the whole mixture when perfectly blended into a raised pie dish, smooth the top over carefully with a knife, nin the rest of the butter over it, and keep the pate in a cool place, N.B. — If you can get two or three real goose livers and treat them in exactly the same way, they make a delicious pâté. Game Mould. — Stew any old birds or rabbits with a slice or two of ham, two onions, a blade of mace, and seasoning to taste. When sufficiently cooked to allow the bones to be slipped out of the meat, cut the latter up and keep it hot. Add a tablespoonful of ketchup to the stock and boil it up again sharply. Pack the meat lightly in a basin or mould, with sliced or quartered hard-boiled egg, strips of ham or tongue, &c., and pour the reduced stock all over it and leave it in a cool place till set, Seiwe plain, garnished with parsley or watercress, or, if preferred, with chopped aspic, sliced tomatoes, artichoke bottoms, &c., seasoned with oil, vinegar, salt, and pepper.

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Moch Pâté de Foie GrasGame Mould

The "Queen" cookery books: Breakfast and Lunch Dishes