Roebuck, Jugged. — • Cut a breast of
roebuck into small chops, fry these with three
or four slices of good bacon in butter till they
are lightly browned, then pour off the liquor,
and mix flour with it to make a roux {see Roux) .
Moisten this with as much good stock as will
cover the pieces of roebuck, and add four or five
onions with half a dozen cloves stuck in them,
three or four inches of thin lemon-rind, a bunch
of sweet herbs, and a little pepper and salt ; a
few mushrooms may be added if liked. Put all
into a stewpan, cover closely that no steam
may escape, and when the liquor has boiled,
draw the pan to the side, and let its con-
tents simmer gently until done enough. Put
the meat on a dish, arrange the vegetables
roimd it, pour the sauce over, and serve very
hot. Time to simmer the meat, about two
hours. Probable cost. Is. 4d. to 2s. per pound.
Roebuck, Minced. — Take the remains
of a dressed leg of roebuck. Remove all fat,
skin, and gristle ; mince the meat finely, and
mix it with the remains of the poivrade sauce
[see Roebuck, Haunch of, Marinaded). If
there is none left, make a little ; a pint will
be sufficient for a pound of mince. Heat all
gently together ^vithout allowing the sauce to
boil, and serve garnished with poached eggs.
Time to warm the mince, a few minutes.
Roebuck, Roast. — Take a leg of roebuck,
saw away the shank bones, and pare off about
four inches of the top skin. Lard the bare
place closely and evenly with thin strips of fat
bacon. Wrap the leg in buttered paper, leaving
both ends open, put it down before a clear
fire, and roast it till done enough. About ten
minutes before it is taken down, remove the
paper and sprinkle a little salt✪ Roebuck, Jugged over the joint.
Serve with a paper frill round the knuckle,
and send poivrade sauce to table in a tureen.
The directions for making this sauce are given
with Roebuck, Haunch of, JIarinaded. Time
to roast a leg weighing five pounds, fifty
minutes. Sufficient for six or eight persons.
Roes, Herring, in Cases (Ude's way).
— Have a paper case, either round or square —
its size must be suited to the dish you are going
to use — spread some butter over the bottom.
Broil eight very fresh soft-roed herrings, and
when well done take out the roes, and put
them, without breaking, into the case. Sprinkle
over them a little pepper, salt, rjispod bread,
and finely-chopped parsley ; put a few small
bits of butter over them in different places, and
bake them in a hot oven. When they are
done, put a little maitre d'hotel sauce into the
case, with the juice of a lemon. Send up quite
hot, and very firm.
This dish can never be properly prepared if
you wash the herrings : scale them very well,
and wipe them first with a damp cloth, and
afterwards with a dry one, then broil them
sharply, so as to keep the soft roe very firm.
The case should be made of strong foolscap
paper. ✪ Roes, Herring, in Cases
Page 1589 · 4 recipe records on this page
Presented as published in 1892. 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
Roebuck, Jugged. — • Cut a breast of roebuck into small chops, fry these with three or four slices of good bacon in butter till they are lightly browned, then pour off the liquor, and mix flour with it to make a roux {see Roux) . Moisten this with as much good stock as will cover the pieces of roebuck, and add four or five onions with half a dozen cloves stuck in them, three or four inches of thin lemon-rind, a bunch of sweet herbs, and a little pepper and salt ; a few mushrooms may be added if liked. Put all into a stewpan, cover closely that no steam may escape, and when the liquor has boiled, draw the pan to the side, and let its contents simmer gently until done enough. Put the meat on a dish, arrange the vegetables round it, pour the sauce over, and serve very hot. Time to simmer the meat, about two hours. Probable cost. Is. 4d. to 2s. per pound.
Roebuck, Minced. — Take the remains of a dressed leg of roebuck. Remove all fat, skin, and gristle ; mince the meat finely, and mix it with the remains of the poivrade sauce [see Roebuck, Haunch of, Marinaded). If there is none left, make a little ; a pint will be sufficient for a pound of mince. Heat all gently together ^vithout allowing the sauce to boil, and serve garnished with poached eggs. Time to warm the mince, a few minutes.
Roebuck, Roast. — Take a leg of roebuck, saw away the shank bones, and pare off about four inches of the top skin. Lard the bare place closely and evenly with thin strips of fat bacon. Wrap the leg in buttered paper, leaving both ends open, put it down before a clear fire, and roast it till done enough. About ten minutes before it is taken down, remove the paper and sprinkle a little salt over the joint. Serve with a paper frill round the knuckle, and send poivrade sauce to table in a tureen. The directions for making this sauce are given with Roebuck, Haunch of, JIarinaded. Time to roast a leg weighing five pounds, fifty minutes. Sufficient for six or eight persons.
Roes, Herring, in Cases (Ude's way). — Have a paper case, either round or square — its size must be suited to the dish you are going to use — spread some butter over the bottom. Broil eight very fresh soft-roed herrings, and
when well done take out the roes, and put them, without breaking, into the case. Sprinkle over them a little pepper, salt, rjispod bread, and finely-chopped parsley ; put a few small bits of butter over them in different places, and bake them in a hot oven. When they are done, put a little maitre d'hotel sauce into the case, with the juice of a lemon. Send up quite hot, and very firm.
This dish can never be properly prepared if you wash the herrings : scale them very well, and wipe them first with a damp cloth, and afterwards with a dry one, then broil them sharply, so as to keep the soft roe very firm. The case should be made of strong foolscap paper.
Records on this page
Roebuck, JuggedRoebuck, MincedRoebuck, RoastRoes, Herring, in Cases