The Pytchley book of refined cookery and bills of fare / by Major L.

  • L., Major.
Date:
[1893?]
Catalogue details

Licence: Public Domain Mark

Credit: The Pytchley book of refined cookery and bills of fare / by Major L. 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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    LAMB SWEETBREADS. No. 209. Trim six round lamb sweetbreads, soak them in water for two hours, scald them in boiling water with a little salt for two or three minutes, and put them on a plate, with another plate on top of them, to get cold ; fry them in an ounce of butter until coloured, take them out, and put them in a stewpan, with half a pint of clear Consomm6 (chicken is the best) made rather sweet, with a little chopped parsley and six button mushrooms; let them stew for twenty minutes, add salt to taste, and serve with the sauce in an entrde dish. LARES A LA ERANCA1SE. No. 210. Pick and clean (leaving the livers in) six larks, cut off the heads, wing-bones, and feet just below the second joint, tie a piece of fat bacon over each, put them in a stewpan with a gill of Chicken Consomme, in which throw a dessert- spoonful of chopped parsley, three chopped chives, a tea- spoonful of white pounded sugar ; let them stew for fifteen minutes, add salt to taste, and serve with the sauce in which they have been stewed. LARKS AUX TRUFFES. No. 211. The same as the previous receipt, only add three chopped truffles instead of parsley and chives. BONED LARKS IN CASES—HOT AND IN ASPIC. No. 212. Bone as many larks as are required, fill with Farci Meat (No. 79), and roll each in some buttered paper and bake for ten minutes ; if hot, serve in cases with a table-spoonful of Fine Herbs Sauce (No. 35) poured over each. If to be used cold, glaze over and pour some Espagnole Sauce (No. 34), mixed with Aspic Jelly (No. 8), equally propor- tioned over them, and serve cold.