The ideal cookery book / by M.A. Fairclough. With 48 coloured plates by A.H. Sands, and about 250 illustrations in the text.

  • Fairclough, M. A. (Margaret Alice)
Date:
1911
Catalogue details

Licence: In copyright

Credit: The ideal cookery book / by M.A. Fairclough. With 48 coloured plates by A.H. Sands, and about 250 illustrations in the text. 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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    203. FARCE DE FAISAN (PHEASANT FORCEMEAT). h lb. pheasant meat. 3 ozs. lean veal. 3 ozs. fat bacon. salt. 2 tablespoonfuls game sauce. I 2 ozs. foie-gras. 2 eggs. pepper. Free the pheasant from skin and bone ; put it in a mortar with the veal and bacon, cut small ; pound well, and add the game sauce, the foie-gras, and the eggs ; work all well together, season with pepper and salt, and rub through a wire sieve. If the farce is too stiff, add a little more sauce or cream. Average cost, 5s. Time required, 30 minutes. Seasonable October to February. 204. FARCE DE FOIE DE VEAU (LIVER FARCE). b lb. calf’s liver. I \ onion. I 1 bunch savoury herbs. 2 ozs. bacon. | £ small carrot. I salt and pepper. Mince the liver, cut tip the bacon, chop the vegetables. Fry the bacon, then add the liver and the vegetables ; fry all together ; add the herbs and seasoning. When sufficiently cooked, take out the herbs ; put the rest in a mortar, pound well, and then rub through a wire sieve. The farce is then ready for use. Average cost, 8d. Time required, 20 minutes. 205. FARCE DE MARRONS (CHESTNUT STUFFING). If lbs. chestnuts. I 2 ozs. butter. 1 salt and pepper. If pints white stock. | f gill cream or milk. | pinch of sugar. Slit the chestnuts, put them into the oven for about fifteen minutes, then remove the shell and inner skin ; put them in a saucepan with the stock, and cook until soft enough to sieve. After sieving, return to the saucepan ; mix in the cream or milk and butter ; season nicely with the pepper and salt and a very little sugar. Used for garnishing entrees and as stuffing for turkeys. Average cost, 9d. Time required, 1 hour. Seasonable October to February. 206. HERB FARCE. 4 ozs. breadcrumbs. | 1 tablespoonful chopped parsley. I rind f lemon. I salt. 4 ozs. suet (beef). 1 tablespoonful thyme and marjoram. | pepper. | 2 eggs. Chop the suet finely ; mix with it the breadcrumbs, the chopped parsley and herbs, the grated rind of the lemon, pepper and salt. Beat the eggs, and add to the mixture ; if not sufficient to bind, add a little milk. Use for veal, turkey, poultry, etc. Average cost, 8d. Time required, 15 minutes. 207. SAGE AND ONION STUFFING. 8 large onions. I 2 tablespoonfuls sage. I pepper. 2 ozs. butter. ] 2 tablespoonfuls breadcrumbs. I salt. Peel the onions, cut them in pieces, put them into a saucepan, and cover with cold wrater; boil until done, drain well, and chop finely; mix them with the bread- crumbs and the chopped sage ; cut up the butter into small pieces, and mix with the stuffing. Season with pepper and salt. Used for stuffing geese, ducks, pork, etc. Average cost, 6d. Time required, 45 minutes. 208. FARCE D’HUITRES (OYSTER FORCEMEAT). 12 oysters. I 4 ozs. breadcrumbs. rind f lemon. 1 cayenne. 1 oz. butter. | 1 teaspoonful chopped parsley. 1 egg-yolk. j salt. Drain the oysters from their liquor, take off the beards, and cut the oysters into small dice ; mix with the breadcrumbs ; add the butter, broken up into small pieces, the grated rind of the lemon, a little salt, a pinch of cayenne, and the chopped parsley. Mix these ingredients well together, and bind with the yolk of egg and some of fhe oyster liquor. The forcemeat is now' ready, and may be used for stuffing
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