Lard with four large pieces of salted pork a piece of
tender mutton weighing about three pounds. Pickle it
for twelve hours with the juice of half a lemon, one
tablespoonful of salt, half the quantity of pepper, one
sprig of thyme, two bay-leaves, and half a dozen parsley
roots. Put the meat (after pickling) in a saucepan
with an ounce of butter, and let both sides brown well.
Take it out; then add to the gravy about two table-
spoonfuls of flour, stirring it well, and moisten with one
quart of broth, mixing it in slowly while the sauce is
boiling. Replace the mutton in the saucepan with two
sliced carrots, twelve large potatoes cut in halves, half
a dozen tomatoes cut in halves, a cupful of skinned
broad beans, and twelve small glazed onions, a strong
bouquet of herbs, one wineglassful of claret, a small
point of garlic crushed, a teaspoonful of salt, and the
third of that quantity of pepper✪ Jonga Soup. Cook for one and
a half hours. Skim the fat off the gravy, and strain it
over the meat. Arrange the potatoes, carrots, and
onions in clusters around the dish with the meat.
Beef, lamb, or goat may be cooked the same way.
410
JAMAICA
Turtle Balls.
One and a half pounds of turtle, or that quantity of
dried turtle after it has been soaked, and a small piece
of salt beef.
Mince the beef and turtle together very fine ; add
some chopped tomatoes, onions, herbs, salt, and a very
little Jamaica fresh pepper ; add a squeeze of lime
juice, a little sauce, and a tablespoonful of sherry, a
little spice, and two well-beaten eggs✪ Turtle Balls. Make the mixture
into balls, and fry in butter or boiling fat. Serve with
Madeira sauce to which has been added a little lime
juice.
Madeira Sauce.
Put some slices of ham, according to the quantity of
sauce you want, into a stewpan, with double the quantity
of sliced veal. Moisten with a small quantity of stock,
and when you have drawn a strong amber-coloured jelly
put in a few spoonfuls more to float off this. Put in a
little more stock of poultry or rabbits, if you have it ;
if not, strong veal stock. Season with a little parsley,
green onions, a half bay leaf, two sprigs of basil and
thyme, and two cloves. Simmer for half an hour,
skim and strain. Thicken with roux (cooked butter
and flour), and season with Madeira.
Stuffed Cho-Cho.
In lieu of cho-chos boil four bananas with the skins on.
When boiled, scoop out the insides, cutting them the
long way. Remove the pulp carefully. Mash the pulp
411
BANQUETS OF THE NATIONS
with some nicely seasoned fine mince, to which add a
little butter and pepper, and pack the mixture into the
banana skins. Cover with fine breadcrumbs, with
small pieces of butter on top, and bake.
Roast Stuffed Fowl.
Take a good young fowl, truss it, and make a stuffing
of some beef suet, blanched bacon, the flesh of a chicken,
mushrooms, truffles (if you can get any), salt, pepper,
sweet herbs, allspice, crumbs of bread boiled in milk or
cream, a couple of raw eggs, a couple of crayfish tails
minced very fine, and some of the liquor. The whole
being well minced and palatable, put part of this stuff
into the belly of your fowl, wrap it up in paper with
slices of bacon, put it on the spit, and, when done,
serve with mince sauce.
Mince^Satjce.
Page 166 · 3 recipe records on this page
Presented as published in 1911. 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
Lard with four large pieces of salted pork a piece of tender mutton weighing about three pounds. Pickle it for twelve hours with the juice of half a lemon, one tablespoonful of salt, half the quantity of pepper, one sprig of thyme, two bay-leaves, and half a dozen parsley roots. Put the meat (after pickling) in a saucepan with an ounce of butter, and let both sides brown well. Take it out; then add to the gravy about two tablespoonfuls of flour, stirring it well, and moisten with one quart of broth, mixing it in slowly while the sauce is boiling. Replace the mutton in the saucepan with two sliced carrots, twelve large potatoes cut in halves, half a dozen tomatoes cut in halves, a cupful of skinned broad beans, and twelve small glazed onions, a strong bouquet of herbs, one wineglassful of claret, a small point of garlic crushed, a teaspoonful of salt, and the third of that quantity of pepper. Cook for one and a half hours. Skim the fat off the gravy, and strain it over the meat. Arrange the potatoes, carrots, and onions in clusters around the dish with the meat.
Beef, lamb, or goat may be cooked the same way.
JAMAICA
Turtle Balls.
One and a half pounds of turtle, or that quantity of dried turtle after it has been soaked, and a small piece of salt beef.
Mince the beef and turtle together very fine ; add some chopped tomatoes, onions, herbs, salt, and a very little Jamaica fresh pepper ; add a squeeze of lime juice, a little sauce, and a tablespoonful of sherry, a little spice, and two well-beaten eggs. Make the mixture into balls, and fry in butter or boiling fat. Serve with Madeira sauce to which has been added a little lime juice.
Madeira Sauce.
Put some slices of ham, according to the quantity of sauce you want, into a stewpan, with double the quantity of sliced veal. Moisten with a small quantity of stock, and when you have drawn a strong amber-coloured jelly put in a few spoonfuls more to float off this. Put in a little more stock of poultry or rabbits, if you have it ; if not, strong veal stock. Season with a little parsley, green onions, a half bay leaf, two sprigs of basil and thyme, and two cloves. Simmer for half an hour, skim and strain. Thicken with roux (cooked butter and flour), and season with Madeira.
Stuffed Cho-Cho.
In lieu of cho-chos boil four bananas with the skins on. When boiled, scoop out the insides, cutting them the long way. Remove the pulp carefully. Mash the pulp
with some nicely seasoned fine mince, to which add a little butter and pepper, and pack the mixture into the banana skins. Cover with fine breadcrumbs, with small pieces of butter on top, and bake.
Roast Stuffed Fowl.
Take a good young fowl, truss it, and make a stuffing of some beef suet, blanched bacon, the flesh of a chicken, mushrooms, truffles (if you can get any), salt, pepper, sweet herbs, allspice, crumbs of bread boiled in milk or cream, a couple of raw eggs, a couple of crayfish tails minced very fine, and some of the liquor. The whole being well minced and palatable, put part of this stuff into the belly of your fowl, wrap it up in paper with slices of bacon, put it on the spit, and, when done, serve with mince sauce.
Mince^Satjce.
Records on this page
Jonga SoupBraised MuttonTurtle Balls