Put the mixture on a plate to get cold.
Have ready some puff-pastry cut into long
squares ; put on to these as much of the
lentil paste as will allow the pastry to cover
* . . . beasts of chase ^ or fowl of game
In pastry built or from the spit or boiled^
Milton.
51 E 2
ENTRIES.
* He hath hid me to a calf*s-head and a capon, ^
*MucH Ado about Nothing.*
them when rolled up. Fasten the side and
ends together by wetting them with a paste-
brush. Bake in a hot oven ; dish up on a
doily-covered dish and serve hot. The
lentil mixture is better if made the day before
it is wanted for the rolls, as it * lightens itself
when made twelve or more hours.
Creme be IDoIaflle.
The breast of a large fowl, one egg, half a
pint of thick cream, nutmeg, mace (optional) ;
pepper and salt✪ Crème de Volaille.
Scrape the flesh off the breast of the fowl,
pound it in a mortar and pass it through a
wire sieve. Return it to the mortar and
mix with it the egg, the cream, and the spices
* Such Jleshi fowly and fishing.
Such waiting and dishing,
I cannot help wishing
A woman might swear f — HoOD.
52
ENTRIES*
* Wouldst thou with mighty beef augment thy meal?
Seek Leadenhall ; St. Jameses sends thee veal,^ — Gay.
to taste. Butter a plain ring-shaped tin
mould, pour into it the cr^me, cover with
buttered paper, and steam very slowly for
half an hour.
Serve with a rich white sauce flavoured in
the same way as the cr^me, and garnish with
any green vegetable. This cr^me is almost
equally good made of rabbit, and is more
economical so made.
(Tabacte JSala (a (Told Entree).
One pound of fillet of raw veal, half a
pound of bacon, half a pound of breadcrumbs,
the yolks of two eggs, grated lemon rind,
nutmeg, cayenne ; pepper and salt.
Scrape and pound well the veal with the
* And there ^
Merrily seated in a ring^ partook
A choice repast.^ — WORDSWORTH.
53
ENTRIES.
' Your Ic^auring people think beyond all question,
Beeff vecUy and mutton^ better for digestion*
Byron.
bacon, a little of the veal fat, and the bread-
crumbs pressed dry. Mix in the yolks, the
lemon-peel, and the spices. Bake or steam
in a plain tin mould for three-quarters of an
hour. Turn it out ; let it cool. Then brush
it over with thin glaze.
Cut into cutlet shapes it may be served
with aspic jelly, or in small slices it makes a
good mayonnaise.
ptuBdfan CutletB*
Half a pound raw veal, two to three ounces
well-flavoured fat bacon, the yolks of two
eggs, half an eschalot, a little chopped parsley ;
pepper and salt to taste.
Pound the veal and bacon well together.
' Being used but sisterly salutes tofeel^
Insipid things — like sandwiches of veal*
Hood.
54
ENTRIES.
* Let them bring stomachs^ there* s no want of meat^ sir.
Portly and curious viands are prepared
To please all kinds of appetites' — Massinger.
and pass them through a wire sieve. Add
the parsley and eschalot. Prepare a good
thick white sauce, put in the veal, bacon,
pepper and salt. Stir over the fire for ten
minutes, add the yolks of two eggs, put back
on the fire and let boil a minute longer to set
the egg. Spread out half an inch thick on a flat
dish, and when cold cut out into cutlet shapes.
Egg, breadcrumb, and fry in boiling lard.
These cutlets are equally good as a hot
entree, dished up round a pyramid of veget-
ables with a brown gravy sauce ; or cold,
served with Dutch or mayonnaise sauce.
Xeef CoIIops a r^taUenne*
One pound of tender lean rump-steak, one
* Man is a carnivorous production^
And must have meals : at least one meal a day*
Byron.
55
entr]£es.
* What say you to a piece of beef and mustard V
* Taming of the Shrew.'
Page 13 · 6 recipe records on this page
Presented as published in 1889. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Put the mixture on a plate to get cold.
Have ready some puff-pastry cut into long
squares ; put on to these as much of the
lentil paste as will allow the pastry to cover
* . . . beasts of chase ^ or fowl of game
In pastry built or from the spit or boiled^
Milton.
51 E 2
ENTRIES.
* He hath hid me to a calf*s-head and a capon, ^
*MucH Ado about Nothing.*
them when rolled up. Fasten the side and
ends together by wetting them with a paste-
brush. Bake in a hot oven ; dish up on a
doily-covered dish and serve hot. The
lentil mixture is better if made the day before
it is wanted for the rolls, as it * lightens itself
when made twelve or more hours.
Creme be IDoIaflle.
The breast of a large fowl, one egg, half a
pint of thick cream, nutmeg, mace (optional) ;
pepper and salt.
Scrape the flesh off the breast of the fowl,
pound it in a mortar and pass it through a
wire sieve. Return it to the mortar and
mix with it the egg, the cream, and the spices
* Such Jleshi fowly and fishing.
Such waiting and dishing,
I cannot help wishing
A woman might swear f — HoOD.
52
ENTRIES*
* Wouldst thou with mighty beef augment thy meal?
Seek Leadenhall ; St. Jameses sends thee veal,^ — Gay.
to taste. Butter a plain ring-shaped tin
mould, pour into it the cr^me, cover with
buttered paper, and steam very slowly for
half an hour.
Serve with a rich white sauce flavoured in
the same way as the cr^me, and garnish with
any green vegetable. This cr^me is almost
equally good made of rabbit, and is more
economical so made.
(Tabacte JSala (a (Told Entree).
One pound of fillet of raw veal, half a
pound of bacon, half a pound of breadcrumbs,
the yolks of two eggs, grated lemon rind,
nutmeg, cayenne ; pepper and salt.
Scrape and pound well the veal with the
* And there ^
Merrily seated in a ring^ partook
A choice repast.^ — WORDSWORTH.
53
ENTRIES.
' Your Ic^auring people think beyond all question,
Beeff vecUy and mutton^ better for digestion*
Byron.
bacon, a little of the veal fat, and the bread-
crumbs pressed dry. Mix in the yolks, the
lemon-peel, and the spices. Bake or steam
in a plain tin mould for three-quarters of an
hour. Turn it out ; let it cool. Then brush
it over with thin glaze.
Cut into cutlet shapes it may be served
with aspic jelly, or in small slices it makes a
good mayonnaise.
ptuBdfan CutletB*
Half a pound raw veal, two to three ounces
well-flavoured fat bacon, the yolks of two
eggs, half an eschalot, a little chopped parsley ;
pepper and salt to taste.
Pound the veal and bacon well together.
' Being used but sisterly salutes tofeel^
Insipid things — like sandwiches of veal*
Hood.
54
ENTRIES.
* Let them bring stomachs^ there* s no want of meat^ sir.
Portly and curious viands are prepared
To please all kinds of appetites' — Massinger.
and pass them through a wire sieve. Add
the parsley and eschalot. Prepare a good
thick white sauce, put in the veal, bacon,
pepper and salt. Stir over the fire for ten
minutes, add the yolks of two eggs, put back
on the fire and let boil a minute longer to set
the egg. Spread out half an inch thick on a flat
dish, and when cold cut out into cutlet shapes.
Egg, breadcrumb, and fry in boiling lard.
These cutlets are equally good as a hot
entree, dished up round a pyramid of veget-
ables with a brown gravy sauce ; or cold,
served with Dutch or mayonnaise sauce.
Xeef CoIIops a r^taUenne*
One pound of tender lean rump-steak, one
* Man is a carnivorous production^
And must have meals : at least one meal a day*
Byron.
55
entr]£es.
* What say you to a piece of beef and mustard V
* Taming of the Shrew.'