The Ocklye cookery book

Cut your veal into collops the size of a crown piece and not much thicker. Butter the bottom of the pan, and lay each piece in separately, having shaken a little flour over the butter ; add the mace and a little grated nutmeg, and toss it over the fire till it is very white ; then add the broth and cream, toss the whole, and, when simmered enough, let them just boil; add a little lemon juice, forcemeat balls, oysters or mushrooms. If necessary, thicken the sauce with the yolk of an egg, but do not let it boil afterwards. SHEEP'S HEAD Ingredients A sheep's head. One onion. One dozen peppercorns. Parsley. Half a head of celery. Salt. Three turnips. Having well washed the head, put it into a saucepan, and cover it with lukewarm water, adding the peppercorns ; boil it gently for one hour and a half, skimming it from time to time ; then add the onion, peeled and quartered, the turnips, celery, a sprig of parsley, and some salt, and let it simmer very gently for another hour and a half. Wash and skin the brains, and boil them in muslin for a quarter of an hour. Bone the head, lay it on a dish, with the brains and the tongue, cover it with parsley and butter sauce, garnish it with fried croutons of bread or toast, and serve very hot. The liquor should be kept for broth. SHEEP'S HEAD AND TROTTER PIE Ingredients Two sheep's heads. Pepper and salt. Four feet. Puff paste. Six eggs. Scald and clean the heads and feet, and put them to soak in cold water for twelve hours, changing the water often ; then put them into a saucepan, with enough cold water to cover them, bring them gently to the boil, skimming them well, throw in some salt, and cook them till tender ; then take them all out, bone the heads, put some of the bones back into the liquor, and let them stew for several hours. When the meat is cold, cut it into pieces of different sizes ; skin the tongues, and cut them into squares. Boil the eggs hard, and cut them in slices. Put the pieces of head, trotters, tongue, and egg into a pie-dish, season with pepper and salt, fill up with the liquor, cover with puff paste, and bake for about an hour and a half. SHEEP'S TROTTERS Ingredients Sheep's trotters. Cream. White sauce. One tablespoonful of Tarragon Chopped parsley. vinegar. Scald the trotters in boiling water to remove the hair, then stew them until quite tender and bone them. Make a white sauce from the stock the trotters were boiled in, add a little chopped parsley, cream, and Tarragon vinegar. STEWED PIGEON Ingredients Pigeons. Forcemeat. Good brown gravy. Butter and flour. Larding bacon. Truss as for boiling-, put forcemeat in their crops, lard their breasts and fry them brown; stew them in strong brown gravy for three-quarters of an hour, thicken the gravy with a bit of butter rolled in flour, and serve hot. Red cabbage may be served with them. STEWED VEAL AND PEAS Ingredients Breast of veal. Peas. Salt and pepper. Sugar. Two cabbage lettuces. Eight hours before dinner put a breast of veal into a stewpan, with a little salt and a cup of water ; when of a light brown colour turn it upwards, and keep adding a little water to prevent it burning. Put your peas in raw, and allow three hours for them to stew very gently. Add pepper, salt, and sugar to taste. Cut two cabbage lettuces in quarters and boil in water; add them when you put in the peas. Be sure to keep the stewpan very closely shut all the time. STUFFED LEO OF CHICKEN Ingredients Chicken legs. Gravy. Veal stuffing. Take out the bones from the legs and stuff them with veal stuffing. Roast them and serve with good clear gravy. TIMBALES OF MUTTON Ingredients Mutton. Pepper and salt. Butter. Breadcrumbs. Gravy. One egg. Parsley and thyme. ^