Pound one pound of cold boiled pike or whiting, and pass
through a coarse sieve ; take three quarters of a pound of
butter and a quarter of a pound of very dry bread-crumb,
season with salt and pepper, pound in the mortar, and when
quite smooth, add it to the pounded fish with a whole egg and
three yolks of egg, stir well together, and poach this forcemeat
in boiling stock. Cut a piece of salmon, weighing about two
pounds✪ Salmon Pie, into slices an inch thick, skin, and bone them. Line
a plain mould with paste, made with equal quantities of flour
and butter, and fill it with alternate layers of forcemeat and
salmon ; when nearly full, cover with a leaf of paste, moisten
the edges so that it may fit closely, and lay à thick layer of
hot water paste over it all, make a hole about the size of a
shilling in the paste, and bake for an hour and a half.
Turkey pinions with purée of chicory.
Prepare the same as turkey pinions (see 4th of October),
but serve with a purée of chicory.
THE 366 BILLS OF FARE. 103
APRIL r2.
Potage aux pâtes d’Italie. Clear soup with Italian paste.
Morue au gratin. Baked salt cod with bread-crumbs,
Gigot de sept heures. Stewed leg of mutton.
Bécassines rôties. Roast snipe.
Epinards nouveaux à la crème. Young spinach with cream.
Tourte aux fraises. Strawberry tart.
Baked salt cod with bread-crumbs.
Soak some salt cod for a few hours and boil it, remove all
bones and break it into pieces. Warm some fresh butter,
flour, salt, black pepper, a pinch of grated nutmeg, and cream
in à saucepan, stir with a wooden spoon until it boils ; place
the pieces of cod in a deep dish, and pour the hot sauce over
them; when cold; pile up the fish in a pyramid onatin or
plated dish, smooth over with a warm knife, and sprinkle with
bread-crumbs and grated Parmesan or Gruyère cheese; moisten
thoroughly with melted butter✪ Baked Salt Cod with Bread-Crumbs, bread-crumb again, and sprinkle
a little more melted butter over it; place the dish in a moderate
oven until sufficiently browned. Serve, garnished with fried
bread.
Stewed leg of mutton.
Bone à leg of mutton, and brown it in a stew-pan with some
fresh butter ; when a good colour, add a little water, three heads
of garlic, four or five onions, two carrots, salt, and pepper ;
simmer for seven hours, when it will be sufficiently cooked.
Place the mutton on a dish, clear the sauce of all grease,
thicken it with potato flour, and pour over the leg. Hand
either a pureé of chicory, haricot beans, or chestnuts in a
separate dish.
104 TITE, 366 BILLS OF FARE:
APRES:
Purée de pommes de terre à la chif- Purée of potatoes with chervil-
fonnade de cerfeuil. leaves.
Accolade d’anguilles à la broche, Brace of eels roasted.
Tourne-dos, sauce poivrade. Fillets of beef with poivrade sauce.
Quartier de devant d’agneau rôti. Roast forequarter of lamb.
Pommes de terre frites. Fried potatoes..
Charlotte russe. Charlotte russe.
Brace of eels roasted.
Choose two eels of the same size, cut offthe heads and
tails, skewer them together back to back, so arranged that the
head of one is skewered to the other one’s tail, place them im
a deep dish or fish-pan, with a pint of white wine, some well
flavoured stock, and bake in a moderate oven for half-an-hour ;
strain them, and wrap in a large sheet of buttered paper, roast
for twenty minutes, and dish up; make some sauce by reducing
the liquor in which the eels were boiled to a glaze, stir in a
tumblerful of sherry, season with salt, pepper, and a pinch of
grated nutmeg✪ Brace of Eels Roasted, and pour over the eels. Serve very hot.
Roast forequarter of lamb.
Cover the lamb with slices of bacon, and wrap it up in sheets
of buttered paper, roast, and when sufficiently cooked, take off
the spit, raise the shoulder from the neck with a knife and
fill the cavity with maître d’hôtel butter (see 23rd of March),
and serve with 1ts own gravy.
THE 366 BILLS OF FARE. Yo5
Page 45 · 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
Pound one pound of cold boiled pike or whiting, and pass through a coarse sieve ; take three quarters of a pound of butter and a quarter of a pound of very dry bread-crumb, season with salt and pepper, pound in the mortar, and when quite smooth, add it to the pounded fish with a whole egg and three yolks of egg, stir well together, and poach this forcemeat in boiling stock. Cut a piece of salmon, weighing about two pounds, into slices an inch thick, skin, and bone them. Line a plain mould with paste, made with equal quantities of flour and butter, and fill it with alternate layers of forcemeat and salmon ; when nearly full, cover with a leaf of paste, moisten the edges so that it may fit closely, and lay à thick layer of hot water paste over it all, make a hole about the size of a shilling in the paste, and bake for an hour and a half.
Turkey pinions with purée of chicory.
Prepare the same as turkey pinions (see 4th of October), but serve with a purée of chicory.
APRIL r2. Potage aux pâtes d’Italie. Clear soup with Italian paste. Morue au gratin. Baked salt cod with bread-crumbs, Gigot de sept heures. Stewed leg of mutton. Bécassines rôties. Roast snipe. Epinards nouveaux à la crème. Young spinach with cream. Tourte aux fraises. Strawberry tart.
Baked salt cod with bread-crumbs.
Soak some salt cod for a few hours and boil it, remove all bones and break it into pieces. Warm some fresh butter, flour, salt, black pepper, a pinch of grated nutmeg, and cream in à saucepan, stir with a wooden spoon until it boils ; place the pieces of cod in a deep dish, and pour the hot sauce over them; when cold; pile up the fish in a pyramid onatin or plated dish, smooth over with a warm knife, and sprinkle with bread-crumbs and grated Parmesan or Gruyère cheese; moisten thoroughly with melted butter, bread-crumb again, and sprinkle a little more melted butter over it; place the dish in a moderate oven until sufficiently browned. Serve, garnished with fried bread.
Stewed leg of mutton.
Bone à leg of mutton, and brown it in a stew-pan with some fresh butter ; when a good color, add a little water, three heads of garlic, four or five onions, two carrots, salt, and pepper ; simmer for seven hours, when it will be sufficiently cooked. Place the mutton on a dish, clear the sauce of all grease, thicken it with potato flour, and pour over the leg. Hand either a pureé of chicory, haricot beans, or chestnuts in a separate dish.
APRES: Purée de pommes de terre à la chif- Purée of potatoes with chervilfonnade de cerfeuil. leaves. Accolade d’anguilles à la broche, Brace of eels roasted. Tourne-dos, sauce poivrade. Fillets of beef with poivrade sauce. Quartier de devant d’agneau rôti. Roast forequarter of lamb. Pommes de terre frites. Fried potatoes.. Charlotte russe. Charlotte russe.
Brace of eels roasted.
Choose two eels of the same size, cut offthe heads and tails, skewer them together back to back, so arranged that the head of one is skewered to the other one's tail, place them in a deep dish or fish-pan, with a pint of white wine, some well flavoured stock, and bake in a moderate oven for half-an-hour ; strain them, and wrap in a large sheet of buttered paper, roast for twenty minutes, and dish up; make some sauce by reducing the liquor in which the eels were boiled to a glaze, stir in a tumblerful of sherry, season with salt, pepper, and a pinch of grated nutmeg, and pour over the eels. Serve very hot.
Roast forequarter of lamb.
Cover the lamb with slices of bacon, and wrap it up in sheets of buttered paper, roast, and when sufficiently cooked, take off the spit, raise the shoulder from the neck with a knife and fill the cavity with maître d’hôtel butter (see 23rd of March), and serve with 1ts own gravy.
Records on this page
Salmon PieBaked Salt Cod with Bread-CrumbsStewed Leg of MuttonBrace of Eels Roasted