You are here

قراءة كتاب A Poetical Cook-Book

تنويه: تعرض هنا نبذة من اول ١٠ صفحات فقط من الكتاب الالكتروني، لقراءة الكتاب كاملا اضغط على الزر “اشتر الآن"

‏اللغة: English
A Poetical Cook-Book

A Poetical Cook-Book

تقييمك:
0
No votes yet
المؤلف:
دار النشر: Project Gutenberg
الصفحة رقم: 8

may;
And let it simmer till it sings
In a delicious strain;
Then take your duck, nor let the strings
For trussing it remain.

The parsley fail not to remove,
Also the leaf of bay;
Dish up your duck,—the sauce improve
In the accustom’d way,
With pepper, salt, and other things
I need not here explain;
And if the dish contentment brings,
You’ll dine with me again.

FOWL À LA HOLLANDAISE.

Our courtier walks from dish to dish,
Tastes from his friends of fowl and fish,
Tells all their names, lays down the law,
“Que ça est bon.” “Ah! goutez ça.”
Pope.

Make a forcemeat of grated bread, half its quantity of minced suet, an onion, or a few oysters and some boiled parsley, season with pepper, salt, and grated lemon-peel, and an egg beaten up to bind it. Bone the breast of a good sized young fowl, put in the forcemeat, cover the fowl with a piece of white paper buttered, and roast it half an hour; make a thick batter of flour, milk, and eggs, take off the paper, and pour some of the batter over the fowl; as soon as it becomes dry, add more, and do this till it is all crusted over and a nice brown color, serve it with melted butter and lemon pickle, or a thickened brown gravy.

BOILED TURKEY.

But man, cursed man, on turkeys preys,
And Christmas shortens all our days.
Sometimes with oysters we combine,
Sometimes assist the savory chine.
From the low peasant to the lord,
The turkey smokes on every board.
Gay.

Make a stuffing of bread, salt, pepper, nutmeg, lemon-peel, a few oysters, a bit of butter, some suet, and an egg; put this into the crop, fasten up the skin, and boil the turkey in a floured cloth to make it very white. Have ready some oyster sauce made rich with butter, a little cream, and a spoonful of soy, and serve over the turkey.

DEVILLED TURKEY.

And something’s here with name uncivil,
For our cook christens it “A Devil,”
A Devil, in any shape, sweet maid,
A parson fears not,” Syntax said;
“I’ll make him minced meat; ’tis my trade.”

Take cold roast turkey legs, score them well, season them with salt and plenty of cayenne pepper and mustard, then broil them. Serve them hot.

CAPON.

In good roast beef my landlord sticks his knife,
The capon fat delights his dainty wife.
Gay.

Take a quart of white wine, season the capon with salt, cloves, and whole pepper, a few shallots, and then put the capon in an earthen pan; you must take care it has not room to shake; it must be covered close, and done over a slow charcoal fire.

CHICKEN CROQUETTES.

Gargilius, sleek, voluptuous lord,
A hundred dainties smoke upon his board;
Earth, air, and ocean ransack’d for the feast,
In masquerade of foreign olios dress’d.
Warton.

Reduce two spoonfuls of veloute or sauce tournée, and add to the yolks of four eggs; put to this the white meat of a chicken, minced very small, and well mixed with the sauce; take it out, and roll it into balls, about the size of a walnut; roll them in breadcrumbs, giving them an elongated form; then beat them in some well-beaten egg; bread them again, and fry them of a light brown.

LEG OF MUTTON.

But hang it, to poets, who seldom can eat,
Your very good mutton’s a very good treat.
Goldsmith.

Cut off the shank bone, and trim the knuckle, put it into lukewarm water for ten minutes, wash it clean, cover it with cold water, and let it simmer very gently, and skim it carefully; a leg of nine pounds will take two and a half or three hours, if you like it thoroughly done, especially in very cold weather.

The liquor the mutton is boiled in, you may convert into good soup in five minutes, and Scotch barley broth. Thus managed, a leg of mutton is a most economical joint.

TO CURE HAMS.

Or urged thereunto by the woes he endured,
The way to be smoked, is the way to be cured.
Anonymous.

But to the fading palate bring relief,
By the Westphalian ham or Belgic beef.
King.

When the weather will permit, hang the ham three days; mix an ounce of saltpetre with one quarter of a pound of bay salt, ditto common salt, ditto of coarsest sugar, and a quart of strong beer; boil them together, and pour over immediately on the ham; turn it twice a day in the pickle for three weeks. An ounce of black pepper, ditto of pimento in finest powder, added to the above, will give still more flavor. Cover with bran when wiped, and smoke from three to four weeks, as you approve; the latter will make it harder, and more of the flavor of Westphalia. Sew hams in hessings, i. e. coarse wrapper, if to be smoked where there is a strong fire.

HAM PIES.

Each mortal has his pleasure; none deny
Scarsdale his bottle, Darby his ham pie.
Dodsley.

Take two pounds of veal cutlets, cut them in middling sized pieces, season with pepper and a very little salt; likewise one of raw or dressed ham, cut in slices, lay it alternately in the dish, and put some forced or sausage meat at the top, with some stewed mushrooms, and the yolks of three eggs boiled hard, and a gill of water; then proceed as with rumpsteak pie.

N. B. The best end of a neck is the fine part for a pie, cut into chops, and the chine bone taken away.

Pages