The gastronomic regenerator : a simplified and entirely new system of cookery with nearly two thousand practical receipts suited to the income of all classes. Illustrated with numerous engravings and correct and minute plans how kitchens of every size, from the kitchen of a royal palace to that of the humble cottage, are to be constructed and furnished / by Monsieur A. Soyer.

  • Soyer, Alexis, 1809-1858.
Date:
1847
Catalogue details

Licence: Public Domain Mark

Credit: The gastronomic regenerator : a simplified and entirely new system of cookery with nearly two thousand practical receipts suited to the income of all classes. Illustrated with numerous engravings and correct and minute plans how kitchens of every size, from the kitchen of a royal palace to that of the humble cottage, are to be constructed and furnished / by Monsieur A. Soyer. Source: Wellcome Collection.

Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.

    751/846 (page 691)
    No. 199. Rabbit Pies. Cut two or three rabbits up ^J^^^l^'J''^ ] pound of streaked bacon in sUees ; butter a pie-dish, j^y^l'^'^f^^'^Z bacon upon the bottona, dip the pieces of rabbits into flo^'. P^^^^ a layer^ot them over the bacon, season well with pepper , ^^^^^^ layer of bacon, then rabbit, again seasoning, proceeding ^^^^l*!^,^! in a dome above the edge of the dish ; have ready a pound of l^^f P^^ P^/*^ made as directed (page 480), with which cover tliem, ornament ng the top with leaves, egg over hghtly, and bake about an hour and a half m a mo- derate oven, put half a pint of good gravy m with a funnel and s^jve Rabbits pliin boiled and served with onion sauce are also very excellent, make the sauce thus: peel and cut six large omons into very small dice put into a stewpan with two ounces of butter, pass five minutes over the fire, keeping it stii-red, add two ounces of flour, mix well, moisten with a pint and a half of milk, season with a little white pepper, salt and sugar, keep stkring over the fire until the onions are quite tender, and it becomes a rather thickish sauce, when serve over the rabbit. The remains of rabbits may be warmed and served with the above sauce, made into blanquettes, or minced as directed for turkeys or fowls. No. 200. Pigeon Pie. Procure four pigeons, but not trussed, and cut off the feet; have a nice tender rump-steak, well seasoned, which dip m flour and lay at the bottom of a buttered pie-dish ; place the pigeon over, elevating their tails to meet in the centre, season well with pepper and salt, place a piece of fat bacon over the breast of each bird, sprinkle a few chopped escha- lots over, have six eggs boiled, the yolks of which place in the dish, pour m half a pint of water, and cover the pie with a pound of half pufi' paste made as directed (page 480), ornamenting the top with leaves of paste, sticking the pigeons' feet in the centre, and brushing eggs lightly over the top ; bake about an hour and a half in a moderate oven. Lamb or veal may be used instead of the beef at the bottom, if preferred, and the whole of the eggs, each cut in four lengthwise, instead of the yolks only. No. 201. Pigeons in Compote. Put half a pound of lean bacon, cut into large dice, in a stewpan, with half an ounce of butter, pass a few mi- nutes over the fire, then have three pigeons trussed with their legs turned in- side, place them in the stewpan with the bacon, breasts downwards, let re- main until becoming of a light brown colour, moving them round occa- sionally ; add a tablespoonful of flour, move round until becoming a little browned, moisten with a pint, or a little more, water, mix well, add a good bunch of parsley, with a Ijay-leaf, thirty button onions, a little pepper and salt, let simmer three quarters of an hour, skimming weU, dress the pigeons upon a dish, with the bacon and onions round, reduce the sauce to a proper consistency, take out the parsley and bay-leaf, pour over and serve. No. 202. Stewed Pigeons with Peas. Proceed precisely ae in the last, but adding nearly a quart of very fresh peas with the onions and parsley, omitting the bay-leaf; dress the pigeons upon a dish, pour the peas and sauce over when ready to serve. GAME.—No. .203. Pheasants, Partridges, Grouse, Black Game, Woodcocks, etc., by the greater part of the population, are preferred plain roasted, which is, in my opinion, the best; but by way of change, and for