sinews of each, or they will crinkle up in cooking, and
look ugly. Cut each strip into three equal portions, cross-
wise, flatten them with a bat, trim them neatly, lard them
with bacon, and lay them upon a butteretl tin in the oven
sufficiently long to stiffen them; take them out, place
them under a weight, and when quite cold and firm, dip
them into some melted buttei- or sweet salad oil, and roll
them in a mixture of bread-crumbs, and gi-ated mild cheese,
in equal proportions, dust over them some spiced pep-
per, and a little salt and let them i*est to set thoroughly.
Next dip them carefully in a soup plate containing an eg^
beaten up, and then roll them in veiy fine bread-crumbs.
They may be left now till wanted. When that time comes,
they must be fned in abundance of fat, and served, a
pale golden yellow, round a ciixjle of savouiy rice, or
maccaroni an parmesa7i. The centre of the circle may
contain any nice puree of vegetable, or pet its pois. All the
remains of the mbbit, shoulders, legs, etc., can be made
into a pic, with a chicken, and left to be cold for break-
fast, or lunch, the next day. Or the meat may be pounded,
and served as quenelles, or plainly stewed with vegctablefi
for the former meal.
Sauce Milanaise (given at the bottom of page 83) should
accompany this entree.
4. — Braise the loin attentively, strain and thicken the
gravy in which it was cooked, and
braised" ""^ °'''"''° «^^'^'^ ^^'^*^ ^'^ currant jelly, mashed
potatoes delicately browned in the
oven, and French beans (properly trimmed, and cooked
in the jar, remember) over which a little boiling cream
has been poured.
5. — The only pai-t of a teal which the generality of
people eat at a dinner party is the
^Jeal fillets Wyvovu'e i^^.^.^^^ r^^^^^ -^ ^^^ ^-^^ ^^ p-^j^ ^^^
scantily covered back, legs, and wings ;
ME^'U FOR A PARTY OF SIX. 447
besides, bj the time tlie game reaches you, jour hunger
is so far appeased that you feel inclined for a slice, rather
than a whole bird. Why waste the part of the bird that
is never eaten ? I propose therefore to cut off the breasts,
of the teal, whole, bones and all, and to divide each in
half ; to marinade these pieces all day in a little oil, lime
juice, sliced onion, and sweet herbs, then to grill them
over a bright clear fire, and to send them up piping hot,
and full of juice straight from the gridiron. Early in the
day, when I trimmed the breasts, I would throw every
atom of the backs, legs, giblets, &c., into a sauce-pan with
the usual concomitants of gravy making, and distil their
essence by gentle simmering. This I would strain when
done. I would then pick all the meat from the fragments,
pound it a la ptirSe^ and add it, with butter and flour thick-
ening, to the gravy of the bones, judiciously introducing a
tea-spoonful of red currant jelly, a dessert-spoonful of lime
juice, some caramel colouring and a glass of red wine, or
Madeira, with a few drops of ' tabasco' or chilli vinegar to
finish with. This sauce I would send round in a boat, as
hot as possible, following the grilled breasts.
Tomatoes in tbe 6.— For this entremets de legumes,
Italian way. please turn to page 159.
7.— Boil a pint and a half of milk with a few drops of
lemon essence and sugar to taste ; then
Queen Mab pudding. . i i ^ -x j. i i t> ^ ✪ Queen Mab Pudding
Page 248 · 1 recipe record on this page
Presented as published in 1885. 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
sinews of each, or they will crinkle up in cooking, and look ugly. Cut each strip into three equal portions, crosswise, flatten them with a bat, trim them neatly, lard them with bacon, and lay them upon a buttered tin in the oven sufficiently long to stiffen them; take them out, place them under a weight, and when quite cold and firm, dip them into some melted butter or sweet salad oil, and roll them in a mixture of bread-crumbs, and grated mild cheese, in equal proportions, dust over them some spiced pepper, and a little salt and let them rest to set thoroughly. Next dip them carefully in a soup plate containing an egg beaten up, and then roll them in very fine bread-crumbs. They may be left now till wanted. When that time comes, they must be fned in abundance of fat, and served, a pale golden yellow, round a circle of savoury rice, or macaroni au parmesan. The centre of the circle may contain any nice puree of vegetable, or pet its pois. All the remains of the rabbit, shoulders, legs, etc., can be made into a pic, with a chicken, and left to be cold for breakfast, or lunch, the next day. Or the meat may be pounded, and served as quenelles, or plainly stewed with vegetables for the former meal.
Sauce Milanaise (given at the bottom of page 83) should accompany this entree.
4. — Braise the loin attentively, strain and thicken the gravy in which it was cooked, and
braised ""^ °'''"''° «^^'^'^ ^^'^*^ ^'^ currant jelly, mashed potatoes delicately browned in the oven, and French beans (properly trimmed, and cooked in the jar, remember) over which a little boiling cream has been poured.
5. — The only part of a teal which the generality of people eat at a dinner party is the
Teal fillets à la Wyvonne scantily covered back, legs, and wings ;
besides, bj the time tlie game reaches you, jour hunger is so far appeased that you feel inclined for a slice, rather than a whole bird. Why waste the part of the bird that is never eaten ? I propose therefore to cut off the breasts, of the teal, whole, bones and all, and to divide each in half ; to marinade these pieces all day in a little oil, lime juice, sliced onion, and sweet herbs, then to grill them over a bright clear fire, and to send them up piping hot, and full of juice straight from the gridiron. Early in the day, when I trimmed the breasts, I would throw every atom of the backs, legs, giblets, &c., into a sauce-pan with the usual concomitants of gravy making, and distil their essence by gentle simmering. This I would strain when done. I would then pick all the meat from the fragments, pound it a la purée and add it, with butter and flour thickening, to the gravy of the bones, judiciously introducing a tea-spoonful of red currant jelly, a dessert-spoonful of lime juice, some caramel colouring and a glass of red wine, or Madeira, with a few drops of ' tabasco' or chilli vinegar to finish with. This sauce I would send round in a boat, as hot as possible, following the grilled breasts.
6.— For this entremets de legumes, Tomatoes in the Italian way,
Italian way. please turn to page 159.
7.— Boil a pint and a half of milk with a few drops of
lemon essence and sugar to taste ; then Queen Mab pudding. . i i ^ -x j. i i t> ^
Records on this page
Queen Mab Pudding