Rockets
From Old Cookery Books and Ancient Cuisine, 1886
Serve with gravy-sauce.
Presented as published in 1886. 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 Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 32. The excerpt below is the record exactly as published.
Rockets : — Cut three slices out of a leg of veal, the length of a finger, the breadth of three fingers, the thickness of a thumb, with a sharp penknife ; give it a slit through the middle, leaving the bottom and each side whole, the thickness of a straw; then lard Early Receipts. 103 the top with small fine lards of bacon ; then make a forc’d-meat of marrow, sweet-breads, and lamb-stones just boiled, and make it up after ’tis seasoned and beaten together with the yolks of two eggs, and put it into your pockets as if you were filling a pincushion ; then sew up the top with fine thread, flour them, and put melted butter
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