vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Garnish for Poultry, Game, &c.
From Cassell's dictionary of cookery, 1892
Serves 4
Time, a quarter of an hour. Sufficient for one large fowl.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 579. The excerpt below is the record exactly as published.
Garnish for Poidtry, Game, &c.— Put a quarter of a pound of fresh butter into a stew- pan, and, when it is hot, fry in it equal quantities of lean ham and kidney, either mutton or veal, cutting the meat into thin slices of equal size! Jlince a little parslej-, strew it over these slices, add pepper and salt, and squeeze in the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.