Enquire within upon everything.

  • Robert Kemp Philp
Date:
1863
Catalogue details

Licence: Public Domain Mark

Credit: Enquire within upon everything. 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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    will bring it to a stiff paste; add to it tbe gravy by degrees. Let it boil up, then add a glass of port wine, a little lemon juice, and a tea-spoonful of salt; simmer a few minutes. Put the meat in a deep dish, strain the gravy over, and garnish with sippets of toasted bread. The flavour may be varied at pleasure, by adding catchup, curry pow- der, or any of the flavouring tinctures, or vinegar. 3001. RAGOUT OF COLD VEAL. —^Either a neck, loin, or fillet of veal will furnish this excellent ragout with a very little expense or trouble. Cut the veal into handsome cutlets; put a piece of butter, or clean dripping, into a frying-pan, as soon as it is hot, flour and fry the veal of a light brown, take it out, and if you have no gravy ready, put a pint of boiling water into the frying-pan, give it a boil up for a minute, and strain it in a basin while you make some thickening in the fol- lowingmanner:—Put an ounce of butter into a stew-pan; as soon as it melts, mix it with as much flour as will dry it up; stir it over the fire for a few minutes, and gradually add to it the gravy you made in the frying-pan; let them simmer together for ten minutes; season it with pepper, salt, a little mace, and a wineglassful of mushroom catchup or wine; strain it through a t anais to the meat, and stew very gently till the meat is thoroughly warmed. It you have any ready boiled bacon, cut it in slices, and put it to warm with the meat. 3002. STEWED OYSTERS. —The beard or fringe is generally taken off. If this is done, set on the beards with the liquor of the oysters, and a little white gravy, rich but unseasoned; having boiled a few minutes, strain off the beards, put in the oysters, and thicken the gravy with flour and butter (an ounce of butter to half a pint of stew), a little salt, pepper, and nutmeg, or mace, a spoonfiil of catchup, and three of cream ; some prefer a little ^sence of anchovy to catchup, others the juice of a lemon, others a glass of white wine; the flavour may be varied ac cording to taste. Simmer till the stew is thick, and the oysters warmed through, but avoid letting them boil. Lay toasted sippets at the bottom of the dish and round the edges. 3003. FRIED OYSTERS. — Large oysters are the best. Simmer for a minute or two in their own liquor; drain perfectly dry; dip in yolks of eggs, and then in bread crumbs, seasoned with nutmeg, cayenne, and salt; fry them of a light brown. They are chiefly used as garnish for fish, or for rump steaks; but, if intended to be eaten alone, make a little thick melted butter, moistened with the liquor of the oysters, and seiwe as sauce. 3004. JUGGED HARK—Wash it very nicely, cut it up in pieces proper to help at table, and put them into a jug- ging-pot, or into a stone jar, just suffi- ciently large to hold it well; put in some sweet herbs, a roll or two of rind of a lemon, and a fine large onion with five cloves stuck in it; and, if you wish to preserve the flavour of the hare, a quarter of a pint of water; if you are for a ragout, a quarter of a pint of claret or port wine, and the juice of a lemon. Tie the jar down closely with a bladder, so that no steam can escape ; put a little hay in the bottom of the saucepan, in which place the jar; let the water boil for about three hours, according to the age and size of the hare (take care it is not over-done, which is the general fault in all made dishes), keeping it boiliug all the time, and fill up the pot as it boils away. When quite tender, strain off gravy from fat, thicken it with flour, and give it a boil up; lay the hare in a soup-dish, and pour the gravy to it. You may make a pudding the same as for roast hare, and boil it in a cloth, and when you dish up your hare, cut it in slices, or make forcemeat balls of it for garnish. For sauce, currant jelly. Or a much easier and quicker way of proceeding is the following:—Prepare the hare as for jugging; put it into a stew-pan with a