a saucepan with a good gravy just to cover them, a glass of
white wine, and a blade of mace; cover them close, and
stew them softly till they are tender; then take up your
plovers into a dish, put in a piece of butter rolled in flour
to thicken your sauce ; let it boil till smooth, squeeze in a
little lemon, scum it clean, and pour over the birds ; garnish
with orange.
To Roast Calf s Liver.— Lard it well with large slices of
bacon, fasten it on a spit, roast it at a gentle fire, and serve
with good gravy or melted butter.
To Roast an Eel. — Scour the eel well with salt ; skin him
almost to the tail; then gut, wash, and dry him. Take
J Ib. of suet shred fine, sweet herbs, and a shallot ; mix
together with salt, pepper, and nutmeg ; scotch your eel on
both sides, wash it with yolks of eggs, lay some seasoning
over it, and stuff the belly with it, then draw the skin over it,
and tie it to the spit ; baste with butter, and make a sauce
of anchovies and melted butter. Any other river or sea
fish that are large enough may be dressed in the same way.
For Boiling Meats we need not give old recipes, as they
are the same as the modern, but this mode of cooking
seems to have been extended to things which we should
not dream of boiling nowadays, such as geese and ducks,
woodcocks and snipes, pheasants and partridges, the latter
being served with celery or mushroom sauce, or with melted
butter, flavoured with parsley, lemon, and the livers of the
birds.
To Fry Beefsteaks. — Take rump steaks, beat them very
well with a roller, fry them in \ pint of ale that is not
bitter, and whilst they are frying, for your sauce, cut a large
RECIPES, OLD AND NEW 273
onion small, a very little thyme, some parsley shred small,
some grated nutmeg, and a little pepper and salt ; roll all
together in a piece of butter, and then in a little flour, put
this into the stew-pan, and shake all together. When the
steaks are tender, and the sauce of a fine thickness, dish
them up.
To Fry Sausages with Apples. — Take J Ib. of sausages
and 6 apples, slice 4 about as thick as a crown, cut the
other 2 in quarters, fry them with the sausages of a fine
light brown, and lay the sausages in the middle of the dish,
with the apples round ; garnish with the quartered apples.
Stewed cabbage and sausages fried is a good dish; then
heat cold peas pudding in the pan, when it is quite hot,
heap it in the middle of the dish, and lay the sausages all
round edgeways and one in the middle at length.
To make Scotch Collops. — Dip slices of lean veal in the
yolks of eggs that have been beaten up with melted butter,
a little salt, some grated nutmeg, and grated lemon peel.
Fry them quick, shake them all the time to keep the butter
from oiling. Then put to them some beef gravy and some
mushrooms, or forced meat balls. Garnish with sausages
and sliced lemon, and slices of fried bacon.
To Stew Beef Collops.— Cut raw beef, as veal is cut for
Scotch collops. Put the collops into a stew-pan with a
little water, a glass of white wine, a shallot, a little dried
marjoram rubbed to powder, some salt and pepper, and a
slice or two of fat bacon. Set this over a quick fire till the
pan be full of gravy, which will be in a little time, add to
it a little mushroom juice; serve it up hot, garnished with
sliced lemon or small pickles and red cabbage.
Our viands
1893Page 137
Presented as published in 1893. 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
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a saucepan with a good gravy just to cover them, a glass of
white wine, and a blade of mace; cover them close, and
stew them softly till they are tender; then take up your
plovers into a dish, put in a piece of butter rolled in flour
to thicken your sauce ; let it boil till smooth, squeeze in a
little lemon, scum it clean, and pour over the birds ; garnish
with orange.
To Roast Calf s Liver.— Lard it well with large slices of
bacon, fasten it on a spit, roast it at a gentle fire, and serve
with good gravy or melted butter.
To Roast an Eel. — Scour the eel well with salt ; skin him
almost to the tail; then gut, wash, and dry him. Take
J Ib. of suet shred fine, sweet herbs, and a shallot ; mix
together with salt, pepper, and nutmeg ; scotch your eel on
both sides, wash it with yolks of eggs, lay some seasoning
over it, and stuff the belly with it, then draw the skin over it,
and tie it to the spit ; baste with butter, and make a sauce
of anchovies and melted butter. Any other river or sea
fish that are large enough may be dressed in the same way.
For Boiling Meats we need not give old recipes, as they
are the same as the modern, but this mode of cooking
seems to have been extended to things which we should
not dream of boiling nowadays, such as geese and ducks,
woodcocks and snipes, pheasants and partridges, the latter
being served with celery or mushroom sauce, or with melted
butter, flavoured with parsley, lemon, and the livers of the
birds.
To Fry Beefsteaks. — Take rump steaks, beat them very
well with a roller, fry them in \ pint of ale that is not
bitter, and whilst they are frying, for your sauce, cut a large
RECIPES, OLD AND NEW 273
onion small, a very little thyme, some parsley shred small,
some grated nutmeg, and a little pepper and salt ; roll all
together in a piece of butter, and then in a little flour, put
this into the stew-pan, and shake all together. When the
steaks are tender, and the sauce of a fine thickness, dish
them up.
To Fry Sausages with Apples. — Take J Ib. of sausages
and 6 apples, slice 4 about as thick as a crown, cut the
other 2 in quarters, fry them with the sausages of a fine
light brown, and lay the sausages in the middle of the dish,
with the apples round ; garnish with the quartered apples.
Stewed cabbage and sausages fried is a good dish; then
heat cold peas pudding in the pan, when it is quite hot,
heap it in the middle of the dish, and lay the sausages all
round edgeways and one in the middle at length.
To make Scotch Collops. — Dip slices of lean veal in the
yolks of eggs that have been beaten up with melted butter,
a little salt, some grated nutmeg, and grated lemon peel.
Fry them quick, shake them all the time to keep the butter
from oiling. Then put to them some beef gravy and some
mushrooms, or forced meat balls. Garnish with sausages
and sliced lemon, and slices of fried bacon.
To Stew Beef Collops.— Cut raw beef, as veal is cut for
Scotch collops. Put the collops into a stew-pan with a
little water, a glass of white wine, a shallot, a little dried
marjoram rubbed to powder, some salt and pepper, and a
slice or two of fat bacon. Set this over a quick fire till the
pan be full of gravy, which will be in a little time, add to
it a little mushroom juice; serve it up hot, garnished with
sliced lemon or small pickles and red cabbage.