Bone a leg of mutton and in tlie place of the
bone put the following stuffing : lean ham^ a
little salt porkj mushrooms_, and cucumbers,
minced together^ seasoned with salt, mixed
spices and savoury herbs mixed firmly together
with an ^^^. Fill up all spaces in the leg with
this, tie together with string to keep in place,
then put into a covered stewpan with a cupful
of broth and one of wine, an onion, a carrot,
and a parsnip✪ Gigot de Mouton Farci. Let it cook slowly for two or
three hours, strain the gravy, remove all fat,
thicken very slightly and serve with the mutton.
Or if to be eaten cold, make a glaze of the
gravy, and pour carefully over the leg when
nearly cold.
Blanquette de Veau.
This is made of the remains of roast fillet of
veal. Cut the meat into small equal-sized
pieces. Take two teacupfuls of veloute or
white thickened sauce, add the yolks of two or
three eggs, a small lump of butter, and a pinch
of chopped parsley, with the juice of a lemon
and a little seasoning✪ Blanquette de Veau. Let the meat thoroughly
heat through in this sauce, then serve at once.
P.O. p
2IO ADDENDUM.
If made witli fresli meat, it should have been
cooked througli in a little first. Blanquettes of
lambj poultry, etc., are all made the same way.
Add tinned mushrooms if available.
Foie de Veau k I'ltalienne.
Cut the liver into small slices and place in a
covered stewpan in the following order ; a layer
of liver, each piece having been dipped into
flour, then a liberal sprinkling of the following
mixture : — salt, pepper, olive oil, minced fine
herbs, mushrooms, garlic or shallots✪ Foie de Veau k I'ltalienne. Continue
to alternate with layers of the liver and this
mixture till all the liver is used. Let it cook
slowly for an hour or two. Remove the meat,
add a spoonful of vinegar and a little brown
thickening to the sauce, a glass of wine, and
serve very hot over the liver.
Foie de Veau a la Bourgeoise.
Keep the liver in one piece, but lard it thickly
with fat bacon, cover with flour and place in a
stewpan with a little fat, herbs, seasoning and
a few shallots. Let it cook three hours. A
glass of red wine and a yolk of q^^ are added
to the gravy before serving. Or a cupful of
stock may be substituted for the latter, and a
ADDENDUM. 211
little more flour added if not tliick enough.
The liver should be served in thin slices. It is
an excellent way of cooking this portion of the
animal.
Jambon a la Broche.
Take a ham which has been salted and dried,
but not smoked, or a leg of fresh pork may be
used instead. Let the ham steep for twenty
hours in white wine in which an onion and a
bunch of parsley✪ Jambon a la Broche are also steeping. Then lift
it out and set to roast before a clear fire, basting
with this liquor. Before it is quite cooked
through remove the rind, then allow it to brown ;
meanwhile in a saucepan prepare a glaze from
stock made from bones and remains of meat,
clarify and thicken this to form a stiff transpa-
rent glaze, and pour over the ham. Serve either
hot or cold.
Jambon a la Braise.
Hams cooked in the braisiere are very supe-
rior to boiled hams. A few vegetables may be
placed in the pot, if liked, and half a bottle of
wine may be added, but this is quite optional.
A leg of fresh pork✪ Jambon a la Braise will be very much improved
if done this way, but a liberal seasoning and
212 ADDENDUM.
Page 69 · 6 recipe records on this page
Presented as published in 1894. 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
Bone a leg of mutton and in tlie place of the bone put the following stuffing : lean ham^ a little salt porkj mushrooms_, and cucumbers, minced together^ seasoned with salt, mixed spices and savoury herbs mixed firmly together with an egg. Fill up all spaces in the leg with this, tie together with string to keep in place, then put into a covered stewpan with a cupful of broth and one of wine, an onion, a carrot, and a parsnip. Let it cook slowly for two or three hours, strain the gravy, remove all fat, thicken very slightly and serve with the mutton. Or if to be eaten cold, make a glaze of the gravy, and pour carefully over the leg when nearly cold.
Blanquette de Veau.
This is made of the remains of roast fillet of veal. Cut the meat into small equal-sized pieces. Take two teacupfuls of veloute or white thickened sauce, add the yolks of two or three eggs, a small lump of butter, and a pinch of chopped parsley, with the juice of a lemon and a little seasoning. Let the meat thoroughly heat through in this sauce, then serve at once.
P.O. p
210 ADDENDUM.
If made witli fresli meat, it should have been cooked througli in a little first. Blanquettes of lambj poultry, etc., are all made the same way. Add tinned mushrooms if available.
Foie de Veau k I'ltalienne.
Cut the liver into small slices and place in a covered stewpan in the following order ; a layer of liver, each piece having been dipped into flour, then a liberal sprinkling of the following mixture : — salt, pepper, olive oil, minced fine herbs, mushrooms, garlic or shallots. Continue to alternate with layers of the liver and this mixture till all the liver is used. Let it cook slowly for an hour or two. Remove the meat, add a spoonful of vinegar and a little brown thickening to the sauce, a glass of wine, and serve very hot over the liver.
Foie de Veau a la Bourgeoise.
Keep the liver in one piece, but lard it thickly with fat bacon, cover with flour and place in a stewpan with a little fat, herbs, seasoning and a few shallots. Let it cook three hours. A glass of red wine and a yolk of egg are added to the gravy before serving. Or a cupful of stock may be substituted for the latter, and a
little more flour added if not tliick enough. The liver should be served in thin slices. It is an excellent way of cooking this portion of the animal.
Jambon a la Broche.
Take a ham which has been salted and dried, but not smoked, or a leg of fresh pork may be used instead. Let the ham steep for twenty hours in white wine in which an onion and a bunch of parsley are also steeping. Then lift it out and set to roast before a clear fire, basting with this liquor. Before it is quite cooked through remove the rind, then allow it to brown ; meanwhile in a saucepan prepare a glaze from stock made from bones and remains of meat, clarify and thicken this to form a stiff transparent glaze, and pour over the ham. Serve either hot or cold.
Jambon a la Braise.
Hams cooked in the braisiere are very superior to boiled hams. A few vegetables may be placed in the pot, if liked, and half a bottle of wine may be added, but this is quite optional. A leg of fresh pork will be very much improved if done this way, but a liberal seasoning and
Records on this page
Foie de Veau a la BourgeoiseGigot de Mouton FarciBlanquette de VeauFoie de Veau k I'ltalienneJambon a la BrocheJambon a la Braise