pinioDS, and spread the chicken out on the table ; cut of? part of the fillets to cover the thinner parts of the skin ; season with salt, pepper, and allspice. Chop up fine one pound each of lean veal and fat bacon, both free from skin and gristla Season with nutmeg, salt, pepper, and aromatic herbs, and pound it in a mortar with the yolks of two eggs and the peel of a pound and a half of trufi9es, and put it in a basin. Cut in half-inch dice half a pound each of cooked ox-tongue and fat bacon, add these to the forcemeat, together with the truffles, previously peeled, also cut in dice. Mix tbe lot well together with the hands ; then spread it on the chicken ; twist this round, sew it up with a trussing-needle and twine, and roll it tight in a well-buttered cloth, which must be fastened at each end with string, in a similar way as galantine of veal and ham ; then place it in an oval stewpan, with the bones of the chicken and trimmings of veal, &c., as well as two calf's feet cut in two, one carrot, one onion stuck with four cloves, a " bouquet garni," two blades of mace, and twelve peppercorns. Moisten with a gill of brandy✪ Galantine of Chicken and enough white stock to cover the galantine; boil and simmer gently for two hours, and then proceed in eveiy respect as for galantine of veal and ham. Note, — Galantines of turkey and pheasant are made in the same way. 707. POTTED HARE. Procure an eaiihenware pan, 'with cover, of about seven inches in diameter. Skin, empty, and bone entirely a nice hare ; reserve the blood to mix with the forcemeat. Chop up two pounds of streaky bacon with half of the flesh from the legs and shoulders of the hare, all free from sinew, gristle and rind, season well with allspice, pound it in a mortar, adding the blood whilst pounding. Lard the PRACTICAL HOUSEHOLD COOKERY. 355 fillets of the hare with small strips of bacon, cut these fillets across ; season with allspice, and fry them with the remaining pai't of the hare in a saute -pan with an ounce of butter✪ Potted Hare for about ten minutes in order to dry the moisture contained in the hare ; then put a layer of the forcemeat one inch thick in the earthenware pan ; lay on this one half of the hare's flesh, another layer of forcemeat, the other half of the hare, and the remaining forcemeat ; cover with thin slices of fat bacon, put the cover on the pan, and place it in a large stewpan with three inches of boiling water, cook in a hot oven for three hours, and when cold, cover the potted meat with melted fat or clarified butter and put by in a cool place, when it will keep fresh for months. Note, — Pheasants, partridges, larks, and rabbits can lie potted in the same way. CHAPTER XVIL REMARKS ON VEGETABLES. England is not so rich in vegetables as she is in other products and necessaries of life, as there are several kinds quite unknown in this country which are highly esteemed abroad, such as cardoons, goat's-beard or viper's grass, blite, mad-apple, <&c. ; whilst sorrel and artichokes are but slightly cultivated. Potatoes, as a matter of course, hold the leading position amongst vegetables. What could we do without potatoes ? They were, however, quite unknown in Europe three centuries ago, having been impoi*ted from South America (according to some authorities) in 1586 by Sir Francis Drake; but their general introduction dates only from 1592. Thei-e is no vegetable — in fact, eggs and rice excepted, there is nothing in the world that can be cooked and dressed in so many different ways as potatoes. Some two hundred styles, I believe, have been attained. This reminds me of a dinner I provided at the St. James' Hall in 1876 to some forty Irish members of Parliament, which I hope may not be out of place if related here.

AI-modernized reading of the original text

pinions, and spread the chicken out on the table ; cut of? part of the fillets to cover the thinner parts of the skin ; season with salt, pepper, and allspice. Chop up fine one pound each of lean veal and fat bacon, both free from skin and gristle. Season with nutmeg, salt, pepper, and aromatic herbs, and pound it in a mortar with the yolks of two eggs and the peel of a pound and a half of truffles, and put it in a basin. Cut in half-inch dice half a pound each of cooked ox-tongue and fat bacon, add these to the forcemeat, together with the truffles, previously peeled, also cut in dice. Mix the lot well together with the hands ; then spread it on the chicken ; twist this round, sew it up with a trussing-needle and twine, and roll it tight in a well-buttered cloth, which must be fastened at each end with string, in a similar way as galantine of veal and ham ; then place it in an oval stewpan, with the bones of the chicken and trimmings of veal, &c., as well as two calf's feet cut in two, one carrot, one onion stuck with four cloves, a " bouquet garni," two blades of mace, and twelve peppercorns. Moisten with a gill of brandy and enough white stock to cover the galantine; boil and simmer gently for two hours, and then proceed in every respect as for galantine of veal and ham. Note, — Galantines of turkey and pheasant are made in the same way. 707. POTTED HARE. Procure an earthenware pan, 'with cover, of about seven inches in diameter. Skin, empty, and bone entirely a nice hare ; reserve the blood to mix with the forcemeat. Chop up two pounds of streaky bacon with half of the flesh from the legs and shoulders of the hare, all free from sinew, gristle and rind, season well with allspice, pound it in a mortar, adding the blood whilst pounding. Lard the fillets of the hare with small strips of bacon, cut these fillets across ; season with allspice, and fry them with the remaining pai't of the hare in a saute -pan with an ounce of butter for about ten minutes in order to dry the moisture contained in the hare ; then put a layer of the forcemeat one inch thick in the earthenware pan ; lay on this one half of the hare's flesh, another layer of forcemeat, the other half of the hare, and the remaining forcemeat ; cover with thin slices of fat bacon, put the cover on the pan, and place it in a large stewpan with three inches of boiling water, cook in a hot oven for three hours, and when cold, cover the potted meat with melted fat or clarified butter and put by in a cool place, when it will keep fresh for months. Note, — Pheasants, partridges, larks, and rabbits can lie potted in the same way. CHAPTER XVIL REMARKS ON VEGETABLES. England is not so rich in vegetables as she is in other products and necessaries of life, as there are several kinds quite unknown in this country which are highly esteemed abroad, such as cardoons, goat's-beard or viper's grass, blite, mad-apple, <&c. ; whilst sorrel and artichokes are but slightly cultivated. Potatoes, as a matter of course, hold the leading position amongst vegetables. What could we do without potatoes ? They were, however, quite unknown in Europe three centuries ago, having been impoi*ted from South America (according to some authorities) in 1586 by Sir Francis Drake; but their general introduction dates only from 1592. Thei-e is no vegetable — in fact, eggs and rice excepted, there is nothing in the world that can be cooked and dressed in so many different ways as potatoes. Some two hundred styles, I believe, have been attained. This reminds me of a dinner I provided at the St. James' Hall in 1876 to some forty Irish members of Parliament, which I hope may not be out of place if related here.

Records on this page

Galantine of ChickenPotted Hare

Practical household cookery