Our viands

To Dress a Mock Turtle. — Take a calf's head with the skin on, cut off the horny part in thin slices, put in the brains and the giblets of a goose well boiled ; have ready between i quart and 3 pints of strong mutton or veal gravy, with i pint of Madeira wine, i large teaspoonful of cayenne pepper, half the peel of a large lemon shred very fine, a little salt, the juice of 2 lemons ; stew all these together till the meat is very tender, which will be in about an hour and a half; then have ready the shell of a turtle edged with 276 OUR VIANDS a paste of flour and water hardened in the oven ; put in the ingredients, and set it in the oven to brown, and when that is done garnish the top with yolks of hard-boiled eggs and forced meat balls. To Hash Cold Fowl. — Cut up your fowl into small pieces, put them in a stew-pan with a blade or two of mace, and a little shred lemon peel ; dredge on a little flour and throw in some gravy ; when it begins to simmer, put in a few pickled mushrooms, and a lump of butter rolled in flour ; when it boils give it a toss or two, and pour into the dish. Garnish with sliced lemon and barberries. To Fricassee Pigeons. — Prepare some pigeons, quarter and fry them; take some green pease and fry them also till they be like to burst, then pour boiling water upon them, and season the liquor with pepper, salt, onions, garlic, parsley, and vinegar ; thicken with yolks of eggs. For Stewing Ducks whole. — Wash your ducks, then put them in a stew-pan, with strong broth, anchovy, lemon peel, whole pepper, an onion, mace, and red wine ; when well stewed put in a piece of butter and some grated bread to thicken it; lay forcemeat balls and crisped bacon round them. Garnish with shallots. To Fricassee Cold Roast Beef. — Cut your beef into very thin slices, then shred a handful of parsley very small, cut an onion into pieces, and put them together into a stew-pan with a piece of butter and a good quantity of strong broth ; season with pepper and salt and let it stew gently a quarter of an hour ; and beat the yolks of 4 eggs in some claret, and a spoonful of vinegar, and put it to your meat, stirring it till it grows thick ; rub your meat with a shallot before you serve it up. RECIPES, OLD AND NEW 277 Ragoo of Cock's Combs, Cock's Kidneys, and Fat Livers. — Take a stew-pan, put in some butter, a bunch of sweet herbs, some mushrooms and truffles, put it for a minute over the fire, flour it, moisten it with broth, season with salt and pepper, let it stew a little, then put in the cock's combs, kidneys, fat livers, and sweet herbs ; let your ragoo be palatable, thicken it with the yolks of eggs, serve it for a dainty dish. To make a fine White Soup. — Take a leg of beef and a knuckle of veal, and let them boil at least four hours, then beat i Ib. of sweet almonds very fine and mix them with some of the broth, then serve with the almonds in it, and sippets of fried bread. Gravy Soup. — Cut i Ib. of mutton, i Ib. of veal, and i Ib. of beef into little pieces, put it into 7 or 8 quarts ot water, with an old fowl beat to pieces, i onion, i carrot, some white pepper and salt, a little bunch of herbs, 2 blades of mace, and 3 or 4 cloves, some celery, cabbage, endive, turnip, and lettuce. Let it stew over a slow fire till half is wasted, then strain it off for use.