The Ocklye cookery book

Take out the bones of the pheasant, and fill it up with the slices of ham, the same amount of fat bacon, and as much forcemeat as is needed to make it into its proper form; put it into a stewpan with enough cold water to cover it, bring it to the boil, and rinse it with cold water to take off all the scum; then put it into another stewpan just large enough to hold it, with very thin slices of fat bacon both under it and over it; add the sliced onion, peppercorns, allspice, slices of lemon, and as much gravy or broth as will keep it stewing without covering it, adding more to it as it boils away; stew it for an hour and a half till quite tender. Put it into a raised piecrust or a mould, and pour savoury jelly or a good gravy over it. PIG'S FEET AND EARS Ingredients Four feet and two ears. Breadcrumbs. One egg. Boil the feet and ears slowly ; when done, leave them to get cold, then halve the feet, and cut the ears into very narrow strips ; egg and breadcrumb them, and fry them in boiling lard a light brown ; then have ready : SAUCE ROBERT Ingredients One onion. A gill of good broth. Half an ounce of butter. Half a teaspoonful of mustard. One small tablespoonful of com- One small teaspoonful of Tarrag- mon vinegar. on vinegar. Half a pint of brown stock. Sugar and salt. Peel and cut up the onion into very small dice, put it into a stewpan with the butter, and stir it over the fire till rather brown; add the common vinegar, let it boil, add the stock and broth, and let it simmer at the corner of the stove for ten minutes; skim it well, then stir it over a sharp fire till rather thick, add the mustard. Tarragon vinegar, and a very little sugar and salt. The feet spit very much in frying, and it is a good plan to cover the frying-pan with a flat stewpan lid. POTATO RISSOLES Ingredients One pound of peeled potatoes. Eschalot and parsley. Half an ounce of butter. Chicken and bam. Pepper and salt. Two eggs. Boil the potatoes, pass them through a wire sieve, put them back into the saucepan and mix with them the butter and a small dessertspoonful of finely chopped parsley, a small quantity of chopped eschalot, two good tablespoonfuls of chicken, and a little ham, all finely minced; pepper and salt to taste, and the raw yolk of one egg to bind the mixture; stir all well together, turn out and let it remain till cold; then make it into small balls, roll them in flour, egg and breadcrumb, and fry them in clean boiling lard till a nice golden colour. Dish them on a napkin or dish paper, and serve with fried parsley in the centre. The chicken and ham may be omitted. QUENELLES Ingredients Three-quarters of a pound of Two eggs. fillet of veal. One tablespoonful of cream Two ounces of suef. or white sauce. Three ounces of panada. Second stock. Salt, pepper, and nutmeg. Cut up the veal into small pieces, removing the fat and sinewy bits; pound it well in a mortar, and rub it through a wire sieve; chop the suet finely and pound it; add three ounces of panada to the suet, and pound them well together; add the veal, and cream, or white sauce, and season with salt, pepper and grated nutmeg, and pound again; add the eggs one at a time, pounding thoroughly. Then take two dessertspoons, fill one with the mixture, dip the other into hot water, and with it remove the mixture from the first spoon, placing them in a well-buttered saute-pan ; then cover them with second stock, and poach them for ten minutes; arrange them in a circle on a hot dish, pour some good white sauce over them, and serve with mashed potatoes, spinach, or peas in the centre. Before making them up, it is a good plan to poach a little piece in boiling water, to make sure that it is firm and well flavoured. PANADA Ingredients One gill of water. Two ounces of flour. Half an ounce of butter.