Boil your trout in court-bouillon (see 18th of April) ; when
done, drain and lay on a dish, on which you have placed a
napkin and a bed of fresh parsley; reduce the sauce, thicken
with a little four, and hand in a sauceboat,
York ham à l’anglaise.
Cook the same as roast ham (see 21st of April), and serve
with stewed spinach.
Braised leg of mutton.
Bone a leg of mutton, leave the end of the bone, to use
as a handle, lard with thick filets of bacon, seasoned with
mixed spices, salt, pepper, chopped parsley, and eschalots,
tie or skewer up the mutton to its original form. Line a
braising-pan with slices of beef six carrots, and the same num-
ber of onions, add the mutton, moisten with stock and half a
tumblerful of brandy, season with laurel leaves, thyme, three
heads of cloves, and two heads of garlic, cover with a sheet ol
buttered paper, and simmer for five hours with hot coals on the
lid of the braising-pan ; when done, drain the mutton and glaze
it, serve with its own sauce passed through a tammy and
cleared of all grease, or with a purée of chicory.
Chocolate or coffee glaze for cakes.
Boil a pound of sugar in half-a-pint of water in a preserving-
pan ; when a thick syrup, stir in either some powdered chocolate
dissolved in a little water, or some strong coffee ; glaze your
biscuits or cake with this, and place in the meat-screen until set.
56 THE 366 BILLS OF FARF.
FEBRUARY 25.
Potage aux choux. Cabbage soup.
Petit salé aux choux. Salt pork and cabbage.
Langue de veau sauce tomates, Calfs tongue, tomato sauce.
Pluviers où vanneaux rôtis. Roast plover or lapwings.
Cardôns à la moelle, Stewed cardoons and marrow.
Madeleines. Madeleine cakes.
Cabbage soup.
Boil a piece of salt pork in water for an hour; add a
blanched cabbage cut into quarters, carrots, turnips, leeks,
celery, an onion stuck with a head of clove, pepper, and a
saveloy, simmer over a slow fire for four hours ; when ready to
serve, pour the soup over slices of bread in a soup-tureen,
hand the vegetables and pork in a separate dish.
Salt pork and cabbage.
See above for recipe.
Calf’s tongue with tomato sauce
Trim and scald your tongue, and leave until cold ; lard it
with fillets of bacon well seasoned with mixed spice and
chopped herbs, simmer in a stew-pan for four hours, in stock
seasoned with a bouquet of mixed herbs, two carrots, two
onions, and three heads of cloves; when done, split the
tongue in half, skin it and serve, covered with tomato sauce.
Roast plover.
These birds must never be drawn, but wrapped up in slices of
bacon and roasted. Lay some pieces of toast in the dripping-
pan, and serve the plover on them.
Purée of chicory with cream.
Prepare the same as purée of chicory (see 17th of February),
but before serving stir in some cream, a lump of fresh butter,
and a little flour.
THE 366 BILLS OF FARE. s7
\
FEBRUARY 26.
Potage purée de pois au riz. Purée of green peas with rice.
Brandade de morue. Cream of salt cod.
Aloyau braisé à la royale. Braised sirloin of beef à la royale,
Poulet rôti. Roast chickens.
Artichauts frits. Fried artichokes.
Biscuit glacé au chocolat. Savoy cake glazed with chocolate.
Purée of green peas with rice.
Make a purée of green peas (see 23rd of January), when
your soup is ready to serve, add some boïiled rice to it.
Pickled cabbage with oysters.
Soak the pickled cabbage in boiling water for ten minutes,
dtain and dryin a cloth. Boil, in stock, a little dripping and
coarse black pepper ; when cooked, arrange round a dish, and
fill thé centre with stewed oysters (see 8th of April).
Braised sirloin of beef à la royale.
✪ Braised Sirloin of Beef à la Royale
Page 27 · 4 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
Boil your trout in court-bouillon (see 18th of April) ; when done, drain and lay on a dish, on which you have placed a napkin and a bed of fresh parsley; reduce the sauce, thicken with a little flour, and hand in a sauceboat,
York ham à l’anglaise. Cook the same as roast ham (see 21st of April), and serve with stewed spinach.
Braised leg of mutton.
Bone a leg of mutton, leave the end of the bone, to use as a handle, lard with thick filets of bacon, seasoned with mixed spices, salt, pepper, chopped parsley, and eschalots, tie or skewer up the mutton to its original form. Line a braising-pan with slices of beef, six carrots, and the same number of onions, add the mutton, moisten with stock and half a tumblerful of brandy, season with laurel leaves, thyme, three heads of cloves, and two heads of garlic, cover with a sheet of buttered paper, and simmer for five hours with hot coals on the lid of the braising-pan ; when done, drain the mutton and glaze it, serve with its own sauce passed through a tammy and cleared of all grease, or with a purée of chicory.
Chocolate or coffee glaze for cakes.
Boil a pound of sugar in half-a-pint of water in a preservingpan ; when a thick syrup, stir in either some powdered chocolate dissolved in a little water, or some strong coffee ; glaze your biscuits or cake with this, and place in the meat-screen until set.
Potage aux choux. Cabbage soup. Petit salé aux choux. Salt pork and cabbage. Langue de veau sauce tomates, Calfs tongue, tomato sauce. Pluviers ou vanneaux rôtis. Roast plover or lapwings. Cardôns à la moelle, Stewed cardoons and marrow. Madeleines. Madeleine cakes.
Cabbage soup.
Boil a piece of salt pork in water for an hour; add a blanched cabbage cut into quarters, carrots, turnips, leeks, celery, an onion stuck with a head of clove, pepper, and a saveloy, simmer over a slow fire for four hours ; when ready to serve, pour the soup over slices of bread in a soup-tureen, hand the vegetables and pork in a separate dish.
Salt pork and cabbage. See above for recipe.
Calf’s tongue with tomato sauce Trim and scald your tongue, and leave until cold ; lard it with fillets of bacon well seasoned with mixed spice and chopped herbs, simmer in a stew-pan for four hours, in stock seasoned with a bouquet of mixed herbs, two carrots, two onions, and three heads of cloves; when done, split the tongue in half, skin it and serve, covered with tomato sauce.
Roast plover. These birds must never be drawn, but wrapped up in slices of bacon and roasted. Lay some pieces of toast in the drippingpan, and serve the plover on them.
Purée of chicory with cream. Prepare the same as purée of chicory (see 17th of February), but before serving stir in some cream, a lump of fresh butter, and a little flour.
\
Potage purée de pois au riz. Purée of green peas with rice. Brandade de morue. Cream of salt cod. Aloyau braisé à la royale. Braised sirloin of beef à la royale, Poulet rôti. Roast chickens. Artichauts frits. Fried artichokes. Biscuit glacé au chocolat. Savoy cake glazed with chocolate.
Purée of green peas with rice.
Make a purée of green peas (see 23rd of January), when your soup is ready to serve, add some boïiled rice to it.
Pickled cabbage with oysters.
Soak the pickled cabbage in boiling water for ten minutes, drain and dry in a cloth. Boil, in stock, a little dripping and coarse black pepper ; when cooked, arrange round a dish, and fill the centre with stewed oysters (see 8th of April).
Braised sirloin of beef à la royale.
Records on this page
Braised Sirloin of Beef à la RoyaleCabbage SoupCalf’s Tongue with Tomato SauceBraised Sirloin of Beef à la Royale