The Ocklye cookery book

Bone and skin the loin of mutton, and roll it up like a galantine ; put the bones into the water, with the cloves, sliced onion, herbs, a very little mace, and a pinch of salt; let it stew until it is reduced to a pint; strain it and let it stand till cold; then take off the fat. Put the mutton into a stewpan with the gravy and port wine, and let it stew for two hours. It is better made the day before it is wanted; half an hour will make it hot. This is sufficient for a good sized loin. NECK OF LAMB A LA JARDINIERE Ingredients Neck of lamb. Half a teaspoonful ot sugar. One small carrot. One gill of brown sauce. One turnip. Half a gill of brotb. Twenty button onions. Parsley and bay leaf. One ounce of butter. Plain roast the neck. Cut the carrot and turnip into small dice, wash them and the onions in cold water, put them in a small stewpan with the butter and sugar, and leave it on the fire till no liquid remains; then add the brown sauce and broth, a small bouquet of parsley and a bay leaf; as soon as it boils, set it to simmer at the corner of the stove; skim off all the fat. It should be a nice brown colour, and the sauce must adhere lightly to the back of the spoon. Pour it into a dish, place the lamb on it, and serve. Green peas, French beans, or other vegetables may be added. OX CHEEK A LA POMPADOUR Braise the cheeks till they are very tender; press them, trim them, and mask them with the following : ATELETS SAUCE Ingredients Two ounces of raw ham. Pepper. Half a bay leaf. Stock and white sauce. A sprig of thyme. The yolks of six eggs. One eschalot. Butter and lemon juice. Cut the ham into very small pieces, put it into a stewpan with the bit of bay leaf, thyme, eschalot chopped, and a little whole pepper; moisten it with a few spoonfuls of stock, set the whole to simmer for ten minutes, and add a small ladle of white sauce; then mix in the yolks of egg- and a pat of butter, and finish with a squeeze of lemon juice over the cheeks. The bones make very good stock. The cheeks should be well soaked in cold water before they are used. OX TAIL Ingredients One ox tail. Six peppercorns. One onion. Two bay leaves. One small carrot. Two sprigs of thyme. One turnip. One ounce and a half of butter. Three cloves. One ounce of flour. One small blade of mace. One teaspoonful of salt. Divide the tail at the joints and fry them brown in a stewpan, with the butter and sliced onion; take out the pieces of tail, stir in the flour, and allow it to brown; put them back, and cover them well with water; cut the carrot and turnip into slices and add them, with the cloves, mace, peppercorns, bay leaves, thyme, and salt; bring it slowly to the boil, and let it simmer gently for three or four hours, till the meat is tender and leaves the bones easily; skim off any fat, arrange the pieces of tail on a hot dish, and strain the sauce over them. The flavour may be varied by omitting the bay leaf and thyme, and adding a tablespoonful of lemon .juice at the finish, instead. « BRAISED PHEASANT Ingreiients One pheasant. Hali a pint of gravy or stock. Two small onions. One ounce of butter. One small carrot. Truss the pheasant with the wings over the back and the legs drawn jn. Melt the butter in a stewpan, slice in the carrot and onions, and let them fry for a few minutes; place the bird on the top of the vegetables and keep turning it until it is nicely browned; add the gravy and let it braise gently for an hour. Dish up the bird, strain the gravy round it, and serve. A PHEASANT PIE Ingredients One pheasant. A little allspice. Six slices of ham. Three slices of lemon (without Some fat bacon. the peel). Forcemeat. Gravy or stock. One onion. Aspic jelly. Twenty peppercorns.