Have a carp, an eel, some barbel, and live crayfish, cut all
but the crayfish into pieces, and warm in some browning made
of buttèr and flour, add some halfcooked onions, chopped
mushrooms, a bunch of herbs, salt and pepper ; moisten with
good stock, red wine✪ Stewed Carp and Eel, and boil over. a quick fire. When well
boiled simmer half an hour over a slowfire. Serve with sippets
of fried bread.
Roast saddle of mutton.
Hang your saddle until tender, then roast on the spit,
wrapped up in buttered paper. A few minutes before serving
take offthe paper, to give the mutton a good brown colour.
Serve with its own gravy.
Roast capon with watercresses.
Roast the same as a fowl (see 25th of June).
THE 366 BILLS OF FARE. 13
JANUARY 13.
Potage paysanne. Peasant’s soup.
Barbue sauce diplomate, Brill, diplomatic sauce,
Civet de lièvre. Jugged hare.
Cailles ou merles de Corse rôtis. Roast quails or blackbirds.
Artichauts à la barigoule. Stuffed artichokes.
Beignets de pommes chauds. Hot apple fritters.
Peasant’s soup.
Chop up some cabbage, carrots, onions, and celery, put
them on the fire in a saucepan with some fresh butter and salt.
As soon as the vegetables are soft, moisten them with stock
and simmer over a slow fire for three hours ; add sufficient
water for the soup required, and simmer for half an hour. It
is better if either lentils or haricot beans have been boiled in
the water you add. At the end of halfan hour, put in some
chopped sorrel-leaves and lettuce, and boil. Pour the soup
over crusts of bread in the soup-tureen.
Brill, diplomatic sauce.
Dress the brill and place in a fish-pan with some parsley, a
sliced onion, salt and pepper, a bottle of white wine, and three
wine-glasses of water. Coverthe fish with buttered paper and
place the pan in a slow oven. Serve with béchamel sauce (see
16th of August) mixed with some crayfsh juice.
Roast turkey-hen.
Lard your turkey and roast, covered with buttered paper;
when nearly done, take off the paper so as to brown the skin.
Serve with its own gravy.
‘14 THE 366 BILLS OF FARE.
JANUARY 14.
Potage au tapioca. Tapioca soup.
Pièce de bœuf bouillie garnie Boïled beef with glazed onions.
d'oignons glacés.
Mauviettes en salmis. Salmis of larks.
. Gigot rôti. Roast leg of mutton,
Salade de légumes, Vegetable salad.
Pouding,. Plum pudding.
Tapioca soup.
Warm some clear soup, and when boiling, add your
tapioca. Allow four table-spoonsful of tapioca to each quart of
soup.
Glazed onions.
Choose some small white onions, as much of one size as
possible, peel carefully; butter the bottom of the saucepan, lay
the onions in it side by side, add a little water, salt, pepper,
powdered sugar, and a lump of butter ; cover with a buttered
sheet of paper, cook over a quick fire until the sauce is reduced
one-half, after which simmer until reduced to a glaze ; place
the onions on a dish, and if the sauce is too thick, add some
thin Spanish sauce, clear of all grease, pass through a tammy,
and pour over the onions.
Salmis of larks.
Warm your larks in butter and a little salt, ‘when a good
colour, add some white wine, stock, and chopped mushrooms,
eschalots, and parsley, boil and serve, garnished with sippets
of fried bread.
THE 366 BILLIS OF FARE. 15
———————_—_—_—_—_—_—_— _—_———
JANUARY 15.
Potage aux œufs pochés. Soup with poached eggs.
Barbue à la Sainte-Menehould. Brill à la Saint Menehould.
Côtellettes de mouton aux oignons. Mutton cutlets with onions.
Caneton rôti. Roast duckling.
Gratin de pommes de terre. Baked potatoes with bread-crumbs,
Meringues à la Chantilly vanillées. Meringues à la Chantilly.
Brill à la Saint Menehould.
✪ Peasant’s Soup
Page 11 · 5 recipe records on this page
Presented as published in 1884. 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
Have a carp, an eel, some barbel, and live crayfish, cut all but the crayfish into pieces, and warm in some browning made of butter and flour, add some halfcooked onions, chopped mushrooms, a bunch of herbs, salt and pepper ; moisten with good stock, red wine, and boil over a quick fire. When well boiled simmer half an hour over a slowfire. Serve with sippets of fried bread.
Roast saddle of mutton.
Hang your saddle until tender, then roast on the spit, wrapped up in buttered paper. A few minutes before serving take offthe paper, to give the mutton a good brown colour. Serve with its own gravy.
Roast capon with watercresses.
Roast the same as a fowl (see 25th of June).
Potage paysanne. Peasant’s soup. Barbue sauce diplomate, Brill, diplomatic sauce, Civet de lièvre. Jugged hare. Cailles ou merles de Corse rôtis. Roast quails or blackbirds. Artichauts à la barigoule. Stuffed artichokes. Beignets de pommes chauds. Hot apple fritters.
Peasant’s soup.
Chop up some cabbage, carrots, onions, and celery, put them on the fire in a saucepan with some fresh butter and salt. As soon as the vegetables are soft, moisten them with stock and simmer over a slow fire for three hours ; add sufficient water for the soup required, and simmer for half an hour. It is better if either lentils or haricot beans have been boiled in the water you add. At the end of halfan hour, put in some chopped sorrel-leaves and lettuce, and boil. Pour the soup over crusts of bread in the soup-tureen.
Brill, diplomatic sauce.
Dress the brill and place in a fish-pan with some parsley, a sliced onion, salt and pepper, a bottle of white wine, and three wine-glasses of water. Cover the fish with buttered paper and place the pan in a slow oven. Serve with béchamel sauce (see 16th of August) mixed with some crayfsh juice.
Roast turkey-hen.
Lard your turkey and roast, covered with buttered paper; when nearly done, take off the paper so as to brown the skin. Serve with its own gravy.
Potage au tapioca. Tapioca soup. Pièce de bœuf bouillie garnie d'oignons glacés. Boiled beef with glazed onions. Mauviettes en salmis. Salmis of larks. . Gigot rôti. Roast leg of mutton, Salade de légumes, Vegetable salad. Pouding. Plum pudding.
Tapioca soup.
Warm some clear soup, and when boiling, add your tapioca. Allow four table-spoonsful of tapioca to each quart of soup.
Glazed onions.
Choose some small white onions, as much of one size as possible, peel carefully; butter the bottom of the saucepan, lay the onions in it side by side, add a little water, salt, pepper, powdered sugar, and a lump of butter ; cover with a buttered sheet of paper, cook over a quick fire until the sauce is reduced one-half, after which simmer until reduced to a glaze ; place the onions on a dish, and if the sauce is too thick, add some thin Spanish sauce, clear of all grease, pass through a tammy, and pour over the onions.
Salmis of larks.
Warm your larks in butter and a little salt, ‘when a good colour, add some white wine, stock, and chopped mushrooms, eschalots, and parsley, boil and serve, garnished with sippets of fried bread.
Potage aux œufs pochés. Soup with poached eggs. Barbue à la Sainte-Menehould. Brill à la Saint Menehould. Côtellettes de mouton aux oignons. Mutton cutlets with onions. Caneton rôti. Roast duckling. Gratin de pommes de terre. Baked potatoes with bread-crumbs, Meringues à la Chantilly vanillées. Meringues à la Chantilly.
Brill à la Saint Menehould.
Records on this page
Stewed Carp and EelPeasant’s SoupTapioca SoupGlazed OnionsMutton Cutlets with Onions