The art of preparing dainty dishes for dinners, luncheons and suppers, as also other tid bits / by Jenny Wren.
- Wren, Jenny, active 1891
- Date:
- [1891]
Licence: Public Domain Mark
Credit: The art of preparing dainty dishes for dinners, luncheons and suppers, as also other tid bits / by Jenny Wren. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
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![in which a little salt has been dissolved, and to which a dash of ZTouWhCn the’brainf hive lrn M l h b?‘hr!S water’ and Place them in a very cold ath Next line the bottom of a stewpan with some slices of very thin-cut bacon, place upon these the brains well dusted with pepper and salt, and a large onion, stuck over with three or soil n C1°V£S’ and a ],ttle parsley; cover the whole with diluted soup stock, and stew for half an hour. Serve hot with sionets of toast and with a piquante sauce. The flesh of the heads can be made into an excellent pie. °e r r > rr fhese are suitable for an e?iir'ee. Procure half a Lambs Hearts, dozen clean, and stuff them with sausage meat. Stew them tender in as much soup stock as will cover them, and serve hot, with a little of the liquor in which hey have been boiled, thickened with flour, andq flavoured to taste. They ought to stew in about thirty minutes. „, ^ Stew half a dozen or more sheep tails eentlv in Mutton Tails- some diluted soup stock, with a seasoning to taste , f u u composed of parsley, onions, bay leaf, and a bunch of sweet herbs When the “queues de mutton” are about ready remove them from the stewpan, and allow them to drip and be- come cool. Next stew about half a pound of rice in the same stock til tender and swelled, then bed out a portion of the rice on a dish ; lay the tails upon it, cover them with remainder of rice, and bake for twenty or thirty minutes in an oven The dish may be glazed with an egg. Be careful to drain off all the grease. Dressed Calf sjhis may ,be sent to table in a most appetising Head. torm- The calf’s head should be stewed very gently and with the skin on; when it is thoroughly tender score it artificially, and then with a feather rub over it the yolk of an egg, then powder well with finely minced herbs as thyme, sage, and parsley, and pepper and salt, as also bread crumbs ; finish by browning in a Dutch oven, and then garnish tastefully all round alternately with toast and small pieces of bacon, as also cakes made out of the brain. Whilst this dish is being dressed it ought to be kept on a hot plate or on another dish filled with boiling water.](https://iiif.wellcomecollection.org/image/b21532047_0044.jp2/full/800%2C/0/default.jpg)
