NYPL RESEARCH LIBRARIES
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THE NEW YORK PUBLIC LIBRARY
REFERENCE DEPARTMENT
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BEQUEST OF
WHITNEY
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THE
IMPERIAL
AND
ROYAL COOK.
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Engraved tyWooAnan froma Drewmgh
THE
IMPERIAL
AND
ROYAL COOK:
CONSISTING OF
THE MOST SUMPTUOUS MADE DISHES,
RAGOUTS, FRICASSEES, SOUPS,
GRAVIES, &c.
Foreign and English :
INCLUDING THE LATEST IMPROVEMENTS
IN
FASHIONABLE LIFE.
BY
FREDERIC NUTT, ESQ.
JVTHOR OF THE COMPLETE CONFECTIONER, &fC.
LONDON:
PRINTED FOR MATHEWS AND LEIGH, STRAND,
BY JAMES MOVES, SHOE I.AXF.
1809-
THE N T EW YORK
PUBLIC LISKARY
X AND
AD FER TI SEME NT.
THE reader may probably ask. What necessity
is Ihere for another Cookery Book, after the
immense number which have already appeared,
and many of them with the names of those who
are considered as proficients in the art ?
My answer is, that, notwithstanding the
number of publications on this subject, there is
still room for another ; because most of those
alluded to, so much resemble each other, that
no material difference can be discovered in
their general plan or execution.
A work has been lately published, under the
title of " Domestic Cookery," by a Lady,
which has shared an uncommon portion. of pub-
lic approbation, and indeed deservedly so; for
I do not recollect to have seen a more useful
book of the kind for domestic use.
a 3
VI ADVERTISEMENT.
The general fault of cookery books is, that
they are loaded with unnecessary, and indeed
trifling, receipts, which every one, \\lio has
the slightest knowledge of cookery, must be
thoroughly acquainted \\ilh.
In the Worknow presented to public inspec-
tion, I do not profess to give any hackneyed re-
ceipts for boiling or roasting, broiling or bak-
ing, bu! have conlined my selection chiefly to
the higher departments of the art, such as made
dishes, ragouts, fricassees, soups, <S;e. 1 have
aimed, in general, lo^'ue the most esteemed
Foreign and Lnglish dislns thai are now in
use.
An idea generally prevails, that those who
have lived at an hotel, tavern, or coffee-house,
must of course be thoroughly perfected in the
art of cookery. This is by no means the case :
there are dishes made in noblemen's houses,
both in town and country, which a cook of ihe
description I have mentioned kno\\s very little
about ; it is only in the first families of rank and
ADVERTISEMENT. Vll
fashion that these things are to be found. The
time which is allotted to a tavern cook in the
ordinary course of his business, will not be suf-
ficient to enable him to accomplish such de-
signs, even if he were capable of it. Another
reason, is the enormous expense which must at-
tend the system of cookery of which I now
speak.
I
It will be perfectly understood, that I do not
consider this as an introductory work : such
publications are already so numerous, that
there is no necessity to enlarge the number.
It will bs said, this book is not adapted for
families in general ; the receipts are too expen-
sive. This is admitted : but are there net thou-
sands of OPULENT FAMILIES, both in town
and country, who wish to give handsome
OCCASIONAL entertainments to their select
friends ; and who, on such occasions, are not
so scrupulous of the expense ? To such, I flatter
myself, the present undertaking will be of great
service. As to the common hints for marketing,
a4
yill ADVERTISEMENT.
carving, bills of fare, c. what I have already
said will sufficiently account for the omission.
As to confectionary in general, I refer the
reader to the last edition of my " Complete
Confectioner," the rapid sale of which has cx-
ccded my most sanguine expectations. The
5th edition fins lately been published.
With many thanks for the assistance of my
friends, I must now conclude.
To that indulgent public \\hich has so fa-
Younbly encouraged " The Complete Confec-
tioner," 1 now submit " The Ro^al and Im-
perial Cook."
F. N.
London, 12th Nov. 1808.
CONTENTS.
SOUPS,
Page
General Remarks on Soups 1
Soup a la Reine 2
Vermicelli Soup, white or brown 4
Sauce for Boutlli 5
Soup Cressey 5
Giblet Soup a laTortue 6
Mock Turtle , 7
Soup a la Flamond 9
To dress a Turtle the West India way. . 10
Rice Soup with a Chicken 13
Hare Soup 14
Soup a 1'Ecre visse 15
Asparagus Soup, clear --- 16
Soup and Bouilli 16
Ox Cheek Soup 18
Soup Loraine 19
Soup Maigre 20
General Stock for all kinds of Soups 21
Coulis 23
Sauce Tourney and Besheraell 24
X CONTENTS.
Page
White Braise 26
Brown Bruise 27
Dry B raise
Soup Sanle 29
Jelly Stork 29
General Meagre Stock for Soups, Sauce, &c. 30
Hot Force-meal, commonly called Farce. . .'31
Cold Force-meat for Balls, &c.- -
Egj? Balls for Turtle, Mock Turtle, &C... 33
Piquant Sauce 33
Pouverade Sauce 34
Carrot Sauce 34:
Sauce 1 1 ash is 35
A lemaud Sauce 35
Italian Sauce, brown 36
Sorrel Sauce 36
Chervil Sauce 37
Shalot Sauce 37
Royal Sauce, white or brown 38
Flemish Sauce 38
Ravigot Sauce 38
Spanish Sauce 39
Sauce a la Reine 40
Cucumber Sauce 40
Dutch Sauce 41
Mushrooms for first or second Course. 42
Truffles to keep a Year or more 43
CONTENTS. XI
BEEF MADE DISHES.
P-d^e
Ox Rumps 44
Beef Palates rolled 45
Brisket of Beef stewed 46
Fillet of Beef larded < 47
Peths an Gratin 48
Rump of Beef a la Mantua 49
Collared Beef 49
Boeuf de Chasse 50
Hodge Podge 52
Beef Olives with Sauce Restauret 53
Beef Palates 54
Tripe 55
Stewed Beef 56
Hound of Beef forced 57
Beef a la Mode 57
Tongue and Udder forced 59
A Fricandeau of Beef 59
Portugal Beef 60
Beef a la Vingrettc. 61
Beef Steaks rolled 61
Rump of Beef a la Daube and Cabbage. . 62
XU CONTENTS.
MUTTON MADE DISHES.
Page
Souties of Mutton and Cucumber 63
Sheeps' Rumps with Kidneys 63
Sheeps' Trotters in Gratin 64-
Lei; of Mutton roasted with Oysters 65
Shoulder of Mutton, called Hen and Chick-
ens 65
Oxford John 66
Mutton Rumps braised 66
Haricot of Mutton 67
China Cliilo - 68
LAMB MADE DISHES.
Loin of Lamb braised, and Celery Sauce. . 69
Shoulder of Lamb larded 69
T\vo N.-cks of Lamb, Chevaux de Frise. . 70
Lambs' Feet with Asparagus Peas 71
Lamb Cutlets larded, Breast rolled, and
French Beans 7 1 J
Tureen of Lambs' Tails 73
Quarter of Lamb forced 75
Leg of Lamb and Haricot Beans 76
Chine of Lamb and Cucumber Sauce. ... 76
CONTENTS. Xlll
VEAL MADE DISHES.
Page
Veal Olives 77
Breast of Veal ragouted whole 78
Tenderones of Veal 79
A Loin of Veal a la Beshemell 80
A Roulard of Veal and Mushrooms 81
White Collops and Cucumbers 82
A Fillet of Veal a la Flamond 83
Breast of Veal a la Flamond 83
A Neck of Veal braised, and Sauce a la
Reine 84
A Souties of Sweetbreads and Piquant Sauce 85
Calves' Ears forced 86
Breast of Veal with Truffles a 1'Italienne. . 86
Three Sweetbreads and an Emince 87
and Asparagus Peas. . 88
Breast of Veal a 1'Italienne 89
Shoulder of Veal a la Piedmontaise 89
Sweetbreads of Veal a la Dauphine 90
German way of dressing a Calf's Head.. 91
Calf's Pluck \3
Pillow of Veal 93
Scotch or scorched Collops 9-1
Tureen of Calves' Feet and Asparagus Peas 95
XIV CONTENTS.
PORK M IDE DISHES.
Page
A Fillet of Pork 97
A Hum bnrscd 97
A Leg of Pork a la llo-sean 98
A PIsr an Pen- Dnillet 99
Sicilian manner of dressing Loin of Pork to
cat like\vi!d Hoar 100
Barbecued Pig---' Hl
.17 tin: /;/N///;.V or
A Fo\\l a la DanlM- ....................
Ua.ii'ont Mrllc
Two Ducks a la Danlx- ................ 104
Boiled Chickens a:ul Tarragon Sauce ---- !(>.>
Chickens and Celery Sauce ............. 106
A Cnrrie of Ra'>l>,ifs ................... |(ii
A Carrie: another \\ay ................. 107
A Fricassee of Chit-kens.. .............. !()-
J''at Livers in ( 'ases .................... 109
A Civet of Hare ...................... Ill
Two Ducks braised \\itli Turnips ........ Ill
A Fricuiidcau oi' Fowl and Ln-livc ...... 112
CONTENTS. XV
Page
A Salmie of wild Ducks 113
A Blanquet of Poularde with Mushrooms. .114
A Soutics of Pheasants and Truffles 1 13
Two Woodcocks a la Tartar 116
Salinic of Woodcocks Ill
Pigeons a laCrapaudme and Piquant Sauce 1 18
Compote of Pigeons with Truffles 1 19
Fowl a la Daube, ornamented and garnished
with Aspic 121
Capiloted Fowl 123
Fillets of Hare larded, and a Puree of Hare
under them 124
Pigeons braised and Asparagus Peas 125
Quenels of Fowl 126
Four Pigeons larded, and a Ragout of
Cocks' Combs 127
Grouse braised, and Cabbage. - _ 128
Daubed Fowls 129
A Jugged Hare 131
Partridges and Pheasants preserved for En-
tres, Pies, &c 133
Potted Hare 136
Chicken Pariado 137
Mutton Panado 138
Snipes or Woodcocks in surtout 139
Ducks a la Francoise. MI
Chickens in savoury Jelly 1-il
XVI CONTENTS.
Florcndine Hare 142
Chickens Chiringrate 144
A Goose Marinade I I ~>
Marinaded Fo\vl 146
Macedonian Ducks 117
To dress a wild Duck 148
To ragout a Goose II f)
To stew Giblets 150
Pigeons in savoury Jelly 1)1
Pigeons a la Daube 151
Pigeons a la Royale
Pigeons a la Pumplon
Turkey :\ la Daube IJl
Larks a la Franroisc I.V>
Snipes with Pitrslain Leaves 156
Rabbits surprised 156
Rabbits en Gal lent inc. 1.07
Rabbits en Matelot. . I. OS
FISH MADE DJS1JES.
Saumon a la braze 159
Salmon with sweet Herbs 1 (JO
Soles a la Francoise ] (j I
Fillets of Salmon, with Capers 1G2
CONTENTS. XVli
Page
Fillet of Sole a Tltalienne 163
Souties of Sole, with Sauce a la Reine 164
SoutiesofFish 164
Semels of Turtle 165
A Souties of Liver of Turtle 166
Matelot of Tench 166
Fillets of Whiting 167
A dressed Crab, hot or cold 168
Dressed Lobster, hot or cold 169
A VoleventofEels 169
Fillet of Sturgeon, and Sauce Royal 170
Morue a la Creme 171
Atlets of Oyster 172
Fish Pie, with Tench and Eels, and hard
Eggs 173
Oysters fried in Batter 174
Volcvent of Oysters 175
Rimaulade of Smelts 176
Matelot of Carp 177
Matelot of Carp and Eel 178
A Pike or Jack baked 179
A Souties of Salmon with Capers 181
Pickled Salmon 182
Crayfish in Aspic 183
A Souties of Carp 183
Eels Spitchcock 184
Carp baked. . , 185
XVlti CONTENTS.
Pagt
Salmon 1>>7
Turhot l.^s
Haddock and Whitings JS)
Turtle. . 190
I
MI /./.T.S.
Chantilh Catc 197
Spanish Friller> 198
A v,,iiiilr of (,'in-vr
A liutilie Pudding
Rice SouHlc
Dariolcs 203
Clear 'elly, onuiiuented <>r plain 20 I
Raspberry Cream 20 j
Cederata Cream 20ii
Collee Cream in ( 'ups 207
Tartlels .' 207
Gal<-au Millrlleur 208
Rhfiiixli Cream 20S
Compote of IVais 200
A Trill.- 20f)
Blanc Manire 211
AppU: and lJ:u berry Tail '.-I "J
CONTENTS. XIX
Page
Iceing for Rich Cakes 213
Sponge Biscuits for Cakes 213
Mushroom Fritters 215
Pen d'Aniours 216
Orange Cream 216
China Orange Jelly 217
Orange Souffle . .218
tj
Gum Paste for Ornaments 218
A Tapioca Pudding 219
Plumb Pudding 220
Meringues 221
Small Curd aud Almond Pudding baked. . 222
Savoy Cake 223
Custard Pudding 225
Chesnut Pudding 226
Citron Pudding 227
A George Pudding 227
O O
Gooseberry Pudding 228
A Grateful Pudding 229
Lady Sunderlaud's Pudding 229
Italian Pudding 230
Marrow Pudding 230
Quince Pudding 231
Sago Pudding 232
XX CONTENTS.
TARTS.
Pnge
Cherry 2.'J3
TartdeMoi 233
Angelica Tarts 231
Chocolate Tart 235
Orange Tart 23:
Rasplu'rry Tail-, anil Cream 23(
Hhuharl) Tart ^7
Sweet Palo y.'JT
Pates likr Mince Pies
Veal Pates .
PUFFS.
Almond 239
Chocolate 23?J
Curd 210
Lemon 240
Orange 2U
Sugar 212
CONTENTS. XXI
PANCAKES.
Page
Pancakes '242
Cream Pancakes 243
Rice Pancakes 243
Pink Coloured Pancakes 244
FRITTERS.
Custard 245
White Fritters 245
Hasty 246
Royal 247
PIES AND PASTRY.
Pigeon Pie inaDish 248
Pate alaFrancoise 248
Amiens Pie 249
Goose and Turkey Pie 250
Christmas Pie., 256
CONTENTS.
Page
Partridge Pic 257
Pufi- Paste 259
Ditto, another \\i\\ 2(>l
Tart Paste 2<>1
Paste, lint, tor raised Pies 2(>2
Almond Paste 563
Woodcock Pie. cold 264-
Mine.- Pies 265
Small Mutton Ties 267
Uoodcock Pi- 2<>S
Mutton and Potatoe Pie in a raised Crust. 2ns
Pate (loodevcau 270
R isoles 270
Timball of \laccaroni and ( 'liicken 27 I
Raised Pie, \\itli a Neat's Tongue 272
Trnlile Pir. hoi 'J7:;
Raised Pigeon Pie 'J7 I-
Lamb Pie, in a Dish 1 J7 *
Vcnifon I'asty 275
l>,tted. 276
Fine Pates ^7S
Pullv, uilli Chicken ... 1 J7S
Rich \ eal Pie 27!)
Veal or Lamb Pie a liaut gout 280
Calves' Feet Pie 2M
Sweetbread Pie .
CONTENTS. XXlll
VEGETABLES, Sfc.
Page
Stewed Mushrooms 283
Chartreuse 283
Mushrooms either for first or second Course 285
Turtle Herbs in Glaze 286
Portable Saute Herbs, to take to Sea or for
Summer use 288
French Beaus preserved 290
FEMSON MADE DISHES.
Haunch of Doe Venison 292
Neck of Venison stewed 293
Umbles of Deer . 294
EGG MADE DISHES.
An Omelet 295
- a la Bourgcoise 296
Eggs fried in Paste
with Onions and Mushrooms
XXIY CONTENTS.
MISCELLANEOUS DISHES.
Page
Essence of Ham 298
Portable Soup 299
Glaze for Larding, &r 301
Turtle Ilrrhs, dried 302
Browning for all Sauces and ( iravics 302
Fondues 303
Sour Crout 304
Sausages 306
Sorrel for Winter use 307
A Galentine 307
.\>pi( i >f Hra\vn 309
Cra\lis!i I'mldin^ 309
A Grenade .311
THE
IMPERIAL
AND
ROYAL COOK, &c.
SOUPS.
1N T making any kind of soups, particu-
larly vermicelli, portable, brown gravy
soup, or any other in which herbs are
used, remember to lay the meat in the
bottom of your pan, with a large lump
of butter. Having cut the roots and
herbs small, stew them over the meat,
and set the pan on a very slow fire.
This will draw all the virtue out of the dif-
ferent ingredients, will produce a good
gravy, and a very different effect, in
point of flavour, than if at first you had
put in water. Fill your pan with wa-
ter as soon as the gravy is almost dried
up. Take off the fat as soon as it begins
u
2 THE IMPERIAL AXI3
to boil, and then follow the directions
for making the sort of soup you wish to
have. Green peas, intended for soup,
require hard water ; but soft water is
preferable for old pea soup. In mak-
ing' white soup, let it be taken off the
lire before you put in the eream. As
soups are soon cold, always dish them
up the last thing. Take care all the
greens and herbs you use in soups are
well washed and clean picked, and that
no one thing has a predominant taste over
another, but that it has a fine agreeable
O
relish, and that all the- tastes be united.
SOUP A LV II KINK.
CUT a few slices of lean ham, and co-
ver the bottom of a stewpan, that will
hold four quarts; cut up t\vo fowls, and
put them in the stcwpan, with a few sli-
ces of veal, some parsley, six onions, a
lew blades of mace, and about half a pint
ROYAL COOK. 3
of water ; put it on a slow stove for an
hour, to draw down ; (take care that it
docs not catch at the bottom :) when
drawn down, fdl up j^e stewpan with
some of your best stock, and let it boil
gently for one hour; take out the fowls,
and pull the meat from the bones ; put it
into a mortar, with two ounces of sweet
almonds ; let it be pounded very fine, so
that it will go through a tammy : when
beat enough, put it into a small soup-pot
that will hold about three quarts ; put
nearly two quarts of the stock which the
fowls were boiled in, with the crumb of
three French rolls ; let it boil for one
hour, then rub it through a tammv, and
<z? %} y
add about a pint of good cream that has
been boiled ; put it in the soup-pot, and
put the pot into a stewpan of hot water,
and set it by the side of a stove to boil.
Before you put it into the tureen, taste
it, as perhaps it may want a little salt,
or a small bit of sugar : cut the crust of
the rolls, which you took the crumb
J3 2
4 THE IMPERIAL AND
from, into round pieces, about the size of
a shilling, and put them into the tureen
before the soup is put in.
N. H. All white soups should be
warmed by putting the soup-pot into
hot water.
VERMICELLI SOUP, WHITE OR BROUN.
15 1 \\cii as much vermicelli as is
wanted, hv putting it on the lire in cold
water; let it boil up, then strain it off,
and put it into cold water; let the vermi-
celli stay in the water until it is cold, (if
it is left on a sieve to drain while hot, it
becomes lumpy, and will not dissolve
again,) strain it quite dry from the cold
water, put as much best stock as you
want soup. If it is for white, make a
liaison of six eggs.
ROVAL COOK.
TO MAKE SAUCE FOR BOUILLI.
CHOP a boiled carrot, some parsley,
two or three pickled cucumbers, and a
few pickled mushrooms : put this into a
saucepan, with a pint of good stock, and
a spoonful of good mushroom catchup ;
season it with pepper and salt, and a lit-
tle Cayenne; put the bouiili on a dish,
pour sauce on it, and send it to table.
SOUP CRESSEY.
GRATE four carrots, a few sliced
onions, and cut lettuce ; .put them
all into a stewpan, with a bit of but-
ter; put a pint of lentils on the top
of the roots, and add a pint of good
stock; let it simmer for half an hour,
then fill it up with the stock ; let it boil
gently for an hour, then put in the crumb
B 3
THE IMPERIAL AXP
of two French rolls; when well soaked,
rub it all through a tammy; have a little
C7 * '
rice boiled in stock to put in the tureen.
SOUP A LA TOUTUE.
SCAI.D four sets of giblets, hone the
pinions, feet, and heads, cut the necks
into pieces about one inch long, cut the
gizzard into about eight pieces, (the li-
vers leave out, as they make a good dish
fur the second course;) put them on to
blanch, take them off when they have had
one boil, throw them into cold water, and
wash them as clean as possible; put them
into a small soup-pot, with about two
quarts of best stock ; put them on a
stove, let them boil gently till tender,
put about a quarter of a pound of butter
into a stewpan, with chopped shalots,
knotted and sweet marjoram, a little ba-
sil, about a quarter of a pound of lean
ROYAL COOK.
hum, cut very fine, and two onions chop-
ped, a handful of parsley chopped, and
squeezed dry, and about half a pint of
stock ; put it on a S!QW stove for an hour,
then put as much flour as will dry up
the butter, and add the stock which the
giblets were boiled in, and a pint of Ma-
deira ; let i,t boil a few minutes, then rub
it through a tammy, and put it to the
giblets ; squeeze a Seville orange, and
add a little sugar, and a small quantity
of Cayenne pepper.
HOCK TURTLE.
SCALD a calf's head with the skin on,
saw it in two, take out the brains, tie the
head up in a cloth, and let it boil for one
hour; then take the meat from the bones,
cut it into small square pieces, and throw
them into cold water, to wash them
clean ; then put the meat into a stewpan,
B 4
8 THJ. IMPERIAL A\D
with as much u;ood stock as will cover
C7
the incut; let it boil gently lor an hour,
or until quite tender ; then take it ofT the
lire, put about half a pound of butter into
a stewpan, and half a pound of lean ham,
cut very line, some chopped parsley,
sweet marjoram, knotted ditto, basil,
three onions, chopped mushrooms, and
shalots;* put a pint of stock to the 1 herbs
and butter, put them on a slow stove, and
let them simmer for two hours ; put as
much flour as will dry up the butter; add
stock according! v, so as to make two tu-
reens ; also add a bottle of Madeira ; let
it boil a fc\v minutes, rub it through a
tammy, and put it to the calf's head ; put
force-meat balls and ?%<* balls ; season it
~ J
with Cayenne pepper, and a little salt, if
wanted; squeeze two Seville oranges and
one lemon, a little fine spice, and sugar
to make it palatable.
Both slialots and thyme must be us-'il \\ith r:m-
U MI ; a very small quantity of eillu-r is suflirimt for
HJ > dish: indeed some Cooks leave them out entin. U
ROYAL COOK.
SOUP A LA FLAMOND.
SHRED turnips, carrots, celery, green
onions or Spanish, very fine ; add let-
tuce, chervil, asparagus, and peas ; put
them all into a stewpan, with about two
ounces of butter, and a few spoonfuls of
stock ; put them on a slow stove to
sweat down for an hour; make a liaison
with the yolks of six eggs, (for two
quarts of soup ;) beat the yolks very well
in a bason, put a pint of cream (that has
boiled) by little at, a time, strain it
through a hair sieve, then add a large
spoonful of beshemell ; take the soup off
the fire, put the liaison to it, and keep stir-
ring the soup ; then put it on a fire till it
comes to a boil ; stir it all the time it is
on the fire, otherwise the eggs will cur-
dle ; season it with a little salt, if wanted,
and put a small lump of sugar.
B 5
10 THE IMPERIAL AND
TO DRESS A TURTLE THE WEST INDIA
WAY.
\
HAVING taken the turtle out of the
water the niirht before YOU dress it, lay it
O . J
on its back : in the morning, cut its head
off, and llano- it up by its hind fins to
bleed till the blood is all out; then cut
the eallapee, which is the belly, round,
and raise it up; cut as much meat to it
as you can; throw it into spring water,
with a little salt ; cut the fins off, and
scald them with the head ; take off all
the scales ; cut out all the white meat,
and throw it into spring water and salt:
the guts and lungs must be cut out:
wash the lungs very clean from the
blood ; then take the guts and maw, and
slit them open; wasli them very clean,
and put them on to boil, in a large pot
of water, till they become tender; then
take off the inside skin, and cut them in
pieces of one inch long. In the mean-
ROTAL COOK.
time make some good veal broth : take
one large or two small knuckles of veal,
and put them on in three gallons of
water; let it boil, skim it well, season
with turnips, carrots, and celery, a good
large bundle of sweet herbs, onions chop-
ped fine, half an ounce of cloves and
mace, and half a nutmeg beat very fine :
stew it very gently till tender, then take
out the fins, put in a pint of Madeira
wine, and stew it a quarter of an hour :
beat up the whites of six eggs with the
juice of two lemons, put the liquor in,
and boil it up; run it through a flannel
bag; make it very hot; wash the fins
very clean, and put them in; put a
piece of butter at the bottom of a stew-
pan, put your white meat in, and sweat
it gently till it is almost tender; take
out the lungs, strain off the liquor,
thicken it, put in a bottle of Madeira
wine, and season with Cayenne pep-
per and salt pretty high; put in the
lungs and white meat, and stew them up
1C T1IF. IMPERIAL AND
gently for fifteen minutes. Have some
force-meat halls made out of the white
part, instead of veal, as for Scotch col-
lops. If any eggs, scald them ; if not,
take twelve hard volks of CO-Q-S made into
*. O*.
egg halls. Having your eallapash, or
deej) shell, done lound the edge with
pa-^te, season it in the inside with pep-
per and salt, and a little Madeira wine:
hake it halt' an hour, then put in the
lungs and white meat, force-meat, and
eggs over, and hake it half an hour;
take the hones, and three quarts of veal
broth, season it with an onion, a bundle
of sweet herhs, and two blades of mace ;
stew it an hour, strain it through a sieve-,
thicken it with butter and flour, put in
half a pint of Madeira wine, stew it half
an hour, and season with Cayenne and
salt to your taste. This is the soup.-
Take the callapee ; run your knife be-
tween the meat and shell, and fill it with
force-meat ; season it all over with sweet
herbs chopped fine, a shalot chopped,
ttOYAL COOK. 13
Cayenne pepper, salt, and a little Madeira
\vine; put a paste round the edge, and
bake it an hour and a half; take the
guts and maw, put them into a stewpan,
with a little broth, a bundle of sweet
herbs, and two blades of mace finely
beaten ; thicken with a little butter roll-
ed in flour, stew them gently half an
hour, and season with Cayenne pepper
and salt : beat up the yolks of two eggs
in half a pint of cream, put it in, and
keep stirring one way till it boils up ;
then dish them up, and put the.callapee
soup, and callapash, in the centre ; the
fricassee on one side, and the fins on the
other. The fins eat fine when cold, put
by in liquor.
RICE SOUP WITH A CHICKEN.
RLAXCH about half a pound of rice,
and put it into a stewpan, with one or
two chickens, and a quart of stock ; set it
14 THE IMPERIAL AND
on the stove to boil very slowly, until the
chickens are very tender, and the rice the
same; then put as much stock as will fill
the tureen ; .skim the fat very clean fiom
the soup.
HARK SOI i'.
Ct- T a large hare into pieces, and put
it into an earthen mug, with three blades
of mace, two large onions, a little salt,
hall' a do/en largo morels, a pint of red
wine, and three quarts of water; bake
it three hours in a quick oven, and then
strain the liquor into a stewpan : have
ready boiled, four ounces of fresh barley,
and put it in; just scald the liver, and rub
it through a sieve with a wooden spoon ;.
put it into the soup, and set it over the
fire, but do not let it boil; keep stirring
till it is on the brink of boiling, and then
take it off: put some crisped bread into
your tureen, and pour the soup into it.-
ROYAL COOK. 15
This is a most delicious soup, and calcu-
lated for large entertainments. If any
other kind of soup is provided, this
should be placed at the bottom of the
table.
SOUP A L'ECREVISSE.
BOIL an hundred fresh crayfish, al-
so a fine lobster, and pick the meat
clean out of each ; pound the shells of
both into a mortar till they are very fine,
and boil them in four quarts of stock,
with four pounds of mutton, a pint of
green split peas nicely picked and wash-
ed, a large turnip, a carrot, an onion,
mace, cloves, and anchovy, a little pep-
per and salt; stew them on a slow fire till
all the oroodness is out of the mutton and
O
shells; then strain it through a sieve,
and put in the meat of your crayfish and
lobster, but let them be cut into very
small pieces, with the red coral of the
lobster, if it has any : boil it half an
16 THE IMPERIAL A\D
liour ; and, just before you serve it up,
add a little butter melted thick and
smooth ; stir it round when you put it
in, and let it simmer very gently for
about ten minutes : fry a French roll
rice and hro\vn, lay it in the middle of
the dish, pour the soup on it, and serve
it up hot.
ASPARAGUS SOUP CLEAR.
Bo 1 1. a quart of asparagus peas till ten-
der, then put three pints of good stock;
give it a boil, and put a small lump of su-
gar in.
N. B. If for white, make a liaison of
four eggs and about a pint ot beshcmell.
SOUP AND BOUILLI.
TAKE about five pounds of briskets of
beef, roll it up as tight as you can, and
fasten it with a piece of tape ; put it into
ROYAL COOK. 17
a stew pan, with four pounds of the leg-
of-mutton-piece of beef, and about two
gallons of water : when it boils, takeoff
the scum quite clean, and put in it one
large onion, two or three carrots, two
turnips, a leek, two heads of celery, six
or seven cloves, and some whole pepper;
ste\v the whole very gently, close co-
vered, for six or seven hours : about an
hour before dinner, strain the soup quite
clean from the meat : have ready boiled
carrots cut into small pieces with a car-
rot cutter, turnips cut into balls, spinage,
a little chervil and sorrel, two heads of
endive, and one or two of celery cut into
pieces; put them into a tureen with a
French roll, dried, after the crumb is ta-
ken out ; pour the soup to these boiling
hot, and add a little salt and Cayenne
pepper : take the tape from the beef, or
bouilli, and place it into a dish by itself,
with mashed turnips, and sliced carrots,
each in a separate small dish ; and in this
manner serve up the whole.
IS TUP: IMPERIAL ANT)
OX CIII-XK SO IT.
BUF.AK the bones of the cheek, and,
after having \\ allied it thoroughly clean,
put it into a lar^e stewpan, with about
two ounces of butter at tlic bottom, and
lay the fleshy side downwards ; add to
it about half a pound of clear ham, cut
in slices; put in four heads of celery cut
small, three large onions, two carrots,
one parsnip sliced, and three blades of
mace: set it over a, moderate fire for
about a quarter of an hour, when the
virtues of the roots will be extracted ;
after which, put to it four quarts of wa-
ter, and let it simmer gently till it is re-
O */
dnced to two. If you mean to use it as
souj) onlv, strain it clear olf, and put in
the white part of a head of celery cut in-
to small pieces, with a little browning to
make it a fine colour. Scald two ounre-
of vermicelli, and put into the soup;
then let it boil for about ten minutes,
ROYAL COOK. 1$
and pour it into your tureen with the
crust of a French roll, and serve it up.
If it is to be used as a ste\\ r , take up the
cheek as whole as possible, and have
ready a boiled turnip and carrot cut into
square pieces, a slice of bread toasted,
and cut in small slices ; put in a little
Cayenne pepper, strain the soup through
a hair sieve upon the whole, and carry it
to table.
SOUP LORAINE.
TAKE a pound of almonds, blanch
them, and beat them fine in a mortar,
with a very little water, to keep them
from oiling; then take all the white part
of a large roasted fowl, with the yolks of
four poached eggs, and pound all together
as fine as possible: take three quarts of
strong veal broth, let it be very white,
and all the fat clean skimmed off. Pour
it into a stcwpan.
CO THE IMPERIAL AND
SOUP MA1GRE.
PUT half a pound of butter into a deep
stewpan, shake it about, and let it stand
till it lias done making- a noise; then
throw in six middle sized onions, peeled
and cut small, and shake them about :
take a bunch of celery, clean washed
and picked, cut into pieces about half
an inch in length ; a large handful of
spinage, clean washed and picked ; a good
lettuce (if it can be got), cut small, and
a bundle of parsley, chopped fine: shake
all these well in the pan for a quarter of
an hour, and then strew in a little Hour:
stir all together in the stewpan, and put
in two quarts of water : throw in a hand-
ful of nice dry crust, with about a quar-
ter of an ounce of ground pepper, and
three blades of mace beat line: stir all
together, and let it boil gently for about
half an hour; then take it off; beat up
the volks of two eggs, and stir them in
o o *
ROYAL COOK. 21
with a spoonful of vinegar. Pour the
whole into a soup dish, and send it to
table. If the season of the year will ad-
mit, a pint of peas hoiled in the soup
will make a material difference.
A GENERAL STOCK FOR ALL KINDS OF
SOUPS.
COVER the bottom of your pot with
lean ham ; cut it in thin broad slices :
the quantity of ham depends upon the
size of the pot ; it is better to put too
much than too little : be very careful to
cut all the rusty fat from the lean ; then
cut up what veal you think requisite,
(as the quantity must depend upon your
judgment,) and put it in the stock-pot,
with the trimmings of any other meat
you may have by you ; throw in all your
trimmings of poultry, such as necks,
gizzards, feet, c. a few onions, a lit-
THE IMPERIAL AN D
tie thyme and parsley, six heads of
celery, a few blades of mace, two or
V *
three carrots, and a turnip or two in
winter, (but not any in the summer, as
they are sure to make it foment ;) put
about a pint of water in the pot, and set
it on a stove not very hot ; draw it
down ; be careful not to let it catch at
the bottom, as your stock should be
lii>'ht coloured : when drawn down, fill
O
it up with beef broth; be careful in
skimming it, and do not let it boil over;
but a-, soon as you see it eomino; to boil,
take it off, and put it at the side; let it
boil very slow, for two reasons: one is s
to keep it clear ; and the other, that it
should not reduce too much. \Vhcn it
lias boiled four hours, strain it off, and
fill up the pot a^ain with water ; let it
boil all the evening-, and strain it off -the
last thins,'. This is called second stock :
O
it serves for gravy, for the larding and
daubed dishes, <S:c.
ROYAL COOK. 23
COULIS.
CUT of veal and ham, eacli an equal
quantity, and two old fowls, (according
to the quantity of coulis you intend to
make ;) put it into a stewpan, with a
few shalots, a faggot of parsley, and sweet
marjoram, a few bay leaves, a few blades
of mace, and some mushrooms : lay the
bottom of the stewpan with sheets of
flit bacon, if very good ; otherwise, fat
of ham ; indeed the latter is always pre-
ferable, when it can be had : set it on a
tove, with about half a pint of stock,
and let it draw down gently, until it
comes to a glaze at the bottom of the
stewpan, which you may easily know by
the smell : when down, put about half a
pint more of stock : when that is down,
fill up your stewpan with the best stock,
and let it boil about an hour; strain it
off; (boil the meat again, in some of the
second stock, and it will make it equal
THE IMPERIAL AND
to the first, for several uses ;) then take
the stcwpan, and put some butter iu it,
(at the rate of t\vo ounces to a quart of
coulis ;) let it melt; then put as much
flour as will dry it up; keep stirring it
over a stove \vith a wooden spoon, (a
copper spoon will take the tin off the
stewpan ;) then add the coulis stock, by
a little at a time, to bring it to a proper
thickness ; let it boil a few minutes,
then strain it through a tammy into a
bason : when strained, put the spoon in
the sauce, and stir it several times, to
keep it smooth.
N. B. In winter, or cold weather, it
will keep good lor a week : in hot wea-
ther, it will not be good more than three
or four days.
SAUCE TOURNEY AND BESHEMELL,
LAY the bottom of a stewpan with
ham, cut up two old fowls, and put
ROYAL COOK. 25
them to the ham-; put as much veal as
you think proper for the quantity you
intend making, with a few onions, a
little thyme and parsley, a few blades of
mace, and about half a pint of white
stock, to draw it down ; be sure not
to let it catch the bottom of the stew-
pan : when drawn down, fill it up with
first stock, and let it boil an hour or bet-
ter; then strain it off, and fill up your
stewpan with water, and it will make
good broth for many uses ; then put
some butter into a stewpan, (about the
same quantity as for the coulis ;) add a
few mushrooms, shalots, a few slices of
ham cut in small dice, and about a
spoonful of stock, that you have just
strained off; let it boil a few minutes ;
set it on a stove for about half an hour,
so as to get all the goodness from the
ham; put flour sufficient to thicken it;
then add the stock that you have just
strained off; let it boil a few minutes,
and strain it through a tammy : to make
c
C(> THE IMPERIAL AND
beshemell, put as much cream as will
make ic of a good white; it should have
a little tinier of vellow, which i> done bv
i ./
adding a .small piece of light coloured
glaze.
X. V>. llcshemell should not boil more
than one or t\vo minutes, as boiling is
A cry aj)t to spoil the colour. -Those
three .sauces arc the STOUnd-WOfk of all
CJ
made di>hes.
\\IIITI: r,!i\isi;.
TA K r. the udder of a leg of veal that
you ha\e cut a fricando (mt of, put it in
a stc\vpan xvith cold water, and let. it.
come to a boil; then put it into cold water
for a few minutes, and cut it in .small
pieces ; put them into a stewpan, with
a small bit of butter, onions, a little
thyme and parsley, a few blades of mace,
lemon that i.s pared to the pulp, cut in
thin slices, and a spoonful of water; put
ROYAL COOK. 2?
it over a slow stove, and keep stirring it
for a few minutes ; then add a little
white stock. As to quantity, it must be
accord ing.to what you want to braise ; it
is generally used for tenderones of lamb,
chickens, pigeons, tenderones of veal,
or any thing you wish to make look
white.
BROWN BRAISE.
CUT some beef suet, trimmings of
mutton cutlets, or any other trim-
mings ; put them into a stewpau, with
four onions, a faggot of thyme and pars-
ley, basil, marjoram, mace, and a carrot
cut into slices ; put it over the fire ; and
put a bit of butter, a little stock, a few
bay leaves, and six heads of celery, in the
stewpan ; let it draw down about half an
hour, then fill it up Math second stock,
or weak broth, and add a little white
c 2
THE IMPERIAL AND
vine to it. Tins braise is used for beef,
mutton, veal, ham, or any thing you
want to eat mellow.
DUY r.KMSE.
T tlu 1 trimmings of beef, mutton,
or veal, into a Mcwpan, (the sixe accord-
ing; to what is intended to be braised,)
O J /
and a few onions, a faggot of sweet
licrbN. a tew blade* of mace, and a few
bay leaves; put as much second stock as
will come about three parts up to the
meat; then cover the meat with sheets
of bacon, or the fat of ham, if conve-
nient; then lav on that which is in-
t/
tended to be braised. It is the best me-
thod for doing all larded things; iluv
take rather longer in doing, but cat much
better; and the bacon looks better by
not letting any liquid come near it.
ROYAL COOK. $
SOUP SANTE.
SHRED turnips, carrots, small onions,
and Spanish onions (when to be had),
cut cabbage lettuce, and a pint of aspa-
ragus peas ; put all into a soup-pot, with
a pint of stock ; set them on a stove to
boil until the stock is quite reduced, but
not catched ; then fill up the pot with
good stock, and put two small lumps of
sugar in, and a little salt, if wanted.
JELLY STOCK.
BOXE four or more calves' feet, and
put them into a stewpan that will hold
about six quarts, (if more than four, a
larger, in proportion to the number of
calves' feet;) let them boil gently for
four hours, then take out the meat part,
and put it into cold water; when cold,
trim it for any use it is intended ; throw
the trimmings back into the stock; let
S k
c 3
30 THE IMPERIAL AND
it boil until you think it is come to its
V
proper strength : it cannot boil too long:
for tour feet you should add t\vo quarts
of stock.
A GENERAL MEACiUK STOCK, FOR SOUP?,
SAUCE, AND OTHER USES.
two large carp into thin pieces;
two tench, and two eels, in the same
manner ; put about half a pound of but-
ter into a soup-pot that will hold about
eight quarts ; put in the fish and bones,
eighteen huge onions, a little thyme
and parsley, eight heads of celery, tuo
carrots, a few blades of mace, six bay
leaves, two dozen of anchovies, with-
out washing, and about a pint of wa-
ter; set it an a .-.low stove, and let it
I
draw down gently for two hours; it
should be quite dry at the bottom before
you fill it up, then fill it up with hot
water; let it boil lor three hours; be
sure that it does not boil fast ; (the
ROYAL COOK. 31
slower all soups boil, the better :) strain
it through a tammy sieve.
N. B. Sea fish are equally as good for
this use, or better. Throw all the bones
from the fillets into the stock.
HOT FORCE-MEAT, COMMONLY CALLED
FARCE.
CUT veal (according to the quantity you
want of force-meat, without any sinews,)
into small pieces, and as much fat bacon,
or fat of ham, which is better; half as much
marrow, or beef suet; put it into a stew-
pan, with a little bit of butter at the bot-
tom ; season it with chopped parsley,
mushrooms, (truffles, if you have any,)
shalot, pepper, and salt, a little Cay-
enne pepper, and a small quantity of
pounded spice ; put it over the fire, and
keep stirring it with a wooden spoon, un-
til the juice of the meat begins to run ;
let it simmer about ten minutes, then put
c 4
THE IMPERIAL AND
it to cool : when cold, put it into a mor-
tar, gravy, fat, and all, and let it he well
pounded, until it is quite fine; then take
it out, and it is fit for use.
N. U. I'.-e half as much lean ham as
veal, in either hot or cold force-meat.
COLD FORCE-MEAT FOR BALLS, AND
OTHER USES.
THE veal should be either scraped, or
chopped very line, and be very particu-
lar about leaving .sinews in the veal ; the
same quantity of scraped bacon, or fat
ham ; a little marrow, or suet: put it in-
to the mortar, and let it be well pound-
ed ; season it with chopped parslcv,
shalots, mushrooms, pepper, and salt,
a little ('avenue pepper, and pounded
spice : when sufficiently beaten, put an
egg and a few bread crumbs, and stir it
about to mix it; take it out of the mor-
tar, and make it up into balls, or for any
other use.
ROYAL COOK. 33
N. B You must use more or less egg,
and bread crumbs, according to the
quantity of force-meat : when you make
it -up in balls, it should be rolled up in
flour : when boiled, let the stock be boil-
ing before you put the other things in.
EGG BALLS, FOR TURTLE, MOCK
TURTLE, &c.
BOIL the eggs hard, and put them in
cold water; take out the yolks, put them
in a mortar, and pound them very fine ;
wet them with raw yolks, (at the rate of
three raw yolks to eight hard ones,) sea-
son them with white pepper and salt,
dry them with flour, and roil them into
balls, rather small, as they swell very
much in boiling; boil them in stock for
a few minutes.
PIQUANT SAUCE.
PUT a little chopped shalot into a
stewpan, and season with salt; let it
THE IMPERIAL AND
boil until the stock is boiled a\vav, but
/
not burnt to tbc bottom ; add as much
coulis as you want sauce ; let it boil a few
minutes, squeeze a lemon into it, season
it \vith a little pepper and salt, a little
sugar, and two drops of garlic vinegar.
]>oi\ i:\ni: s.M'CE.
RIB the bottom of a small steu'puu
with a clove of garlic ; put a small piece
of butter, a few .slices of onions, a little
stock and vincir.ir. and about twelve
O '
grains of old pepper; let it boil down;
add a little tlour to thicken it, and a
little coulis; strain it through a tammy,
and squec/e in a lemon.
( \HllOT SAUCE.
CUT the red part of a lar^e carrot into
1 O
small dice, very neat; boil them in a
little best stock until it comes to a glaze.
ROYAL COOK. o5
then add coulis according to the quantity
of sauce that is wanted.
SAUCE HASHIS.
CUT a few mushrooms, onions, pickled
cucumhers, walnuts, (first scraping the
black coat off,) and carrots, into dice;
boil them in a little stock, until it comes
to a glaze; then add coulis, and let it boil.
ALEMAND SAUCE.
PUT a little minced ham into a stew-
pan, and a few trimmings of poultry,
either dressed or undressed ; three or four
shalots, one very small clove of garlic, a
bay leaf, two tarragon leaves, and a few
spoonfuls of stock ; let them simmer for
half an hour ; strain it off, and add coulis ;
squeeze in a lemon, season with pepper
and salt, and a little Cayenne pepper and
sugar.
c<5
36 Tilt IMPERIAL A.VD
ITALIAN SAUCE, BROWN.
PUT a few chopped truffles and sha-
lots into a stewpan, with a slice of ham ;
mince it \ cry line, and add a little stock;
let it simmer for a quarter of an hour;
put beshemell to it, according to tlie
quantity of sauce that is wanted; let it
boil about a minute ; if it should lose its
colour, add a little cream, and strain it
through a tammv ; season it with a little
*
salt, a few drops of Bailie, vinegar.
s(jueeze of a lemon, and a little sugar.
SOUR ML SAUCE.
CHOP about four large handfuls of sor-
rel ; put it into a stcwpan, with a small
piece of butter, a slice of ham, and two
onions, chopped fine; put them on a fire
to simmer for half an hour, then rub it
through a tammy, and add a little coulis
ROYAL COOK. 37
to it; squeeze a lemon, and a Seville
orange, if to be had ; if not, two lemons ;
a little pepper, salt, and sugar, to make
it palatable.- -Sorrel is generally sour
enough of itself.
O
CHERVIL SAUCE.
PICK some chervil, leaf by leaf; put
it into a small stewpan, with a spoonful
of best stock ; simmer it till the stewpan
becomes dry, then add as much coulis as
is requisite ; squeeze a lemon, put a little
sugar to make it palatable, and a little
Madeira.
SHALOT SAUCE.
CHOP six shalots, put them in the
stewpan, with a little stock ; let it sim-
mer for a quarter of an hour, add a little
coulis, squeeze in a lemon, and put a lit-
tle sugar, &c.
38 THE IMPERIAL AND
ROYAL SAl (T., KITIIKR WIIITF. OK
BROWN.
CUT a chicken into pieces, and about
halt' a pound of lean Westphalia ham, six
Or eight shalots. a faggot of parsley, and
C 1 1 '
a few blades of mace ; put all into a stew-
pan, with a little Mock to draw it down ;
when down, add coulis to it, strain it
through a tammy, MMMHI it with lemon,
&c. 11' for white, use beshemell instead
of coulis.
FI.I.MMI s\i CE.
Ho 1 1. a sprig- of thyme, two shalots,
and a hit of lemon peel, a few minutes,
in a small quantity of the best stock ;
strain it of}'; add a little coulis, season
with pepper and salt, squee/e a lemon,
and put a little sugar.
R\VK;OT SAUCE.
PL;T into a stewpan a very small
clove of garlic, burnet, a few leaves of
ROYAL COOK. 39
tarragon, a little chopped shalot, chop-
ped mushrooms, truffles, and parsley; let
them simmer a few minutes in a little
very good stock ; add as much coulis as
is requisite for the quantity of sauce
wanted,; let it boil about a quarter of an
hour, then rub it through a tammy, put
it into a stewpan, squeeze a lemon, add a
little sugar, pepper, and salt.
SPANISH SAUCE.
SLICE four or five large onions, put
them into a stewpan, with a little vinegar
and half a pint of sherry, a small clove
of garlic, a chopped truffle, a little sha-
l.o t, some ham cut very fine, a bay leaf,
a few blades of mace, and as much coulis
as is requisite; boil all together very
slow for a quarter of an hour, rub it
through a tammy, squeeze a lemon, or
orange, if to be had ; season with pepper
and salt, and a little vinegar.
40 THE IMPERIAL AN I'
UCE A t\ REIM:.
CUT up a fowl, half a pound of lean
ham, six or ci^ht shalots, and a few
blades ol' mace; put them all in a stew-
pan, \\itli a little ! . si Mock ; j)iit it on a
stove to simmer about a quarter of an
hour, then add three pints of stock, boil
it for halt' an hour, and strain it off;
put about two ounces of butter into a
\\pan; \\hen melted, add as miieb
flour as will drv it up, then add what you
* 1
ha>~e just ^ti'ained of!', and about half a
pint of cream ; boil it lor a tew minute^,
and strain it through a tammy.
CUCUMBER S\UCE.
CUT the cucumbers, after peeling
them, into quarters; then cut all the
seeds out; cut each quarter into time
pieces, and pare them round; peel as many
ROYAL COOK. 41
small onions as pieces of cucumber ; put
them all into a little vinegar and water,
O
with a little pepper and salt; let them lay
in it for two hours ; pour off the vinegar
and water, and put as much stock as will
barely cover them ; boil them down to a
V
glaze, add as much coulis as you think
proper, let it boil for a few minutes,
squeeze a lemon, and put a little sugar.
DUTCH SAUCE.
SLICE an onion, put it into a stewpan
with a little scraped horse-radish, two an-
chovies, a little elder vinegar, and some
second stock ; boil it for ten minutes,
strain it through a hair sieve, return it
O '
into a stewpan, and make a liaison of two
eggs ; put it to the sauce, and set it on
the tire to come to a boil.
THE IMPERIAL AM)
MUSHROOMS, EITHER FOR FIRST OR
SECOND COURSE.
PARE the mushrooms the same as an
apple, put them in the water, and squeeze
a lemon into it; then put about two oun-
ces of butter into a stewpan that will
hold a quart of mushrooms ; put in the
mushrooms, with a little pepper and salt,
and the juice of two lemons; put them
over a slow fire to draw down : they dis-
w
charge a urrat deal of liquor, and should
remain on the fire until the liquor has
boiled away, and they become quite dry ;
but be careful not to let them stick to the
bottom of the stewpan: when done, put
them into sweat-meat pots, fill them tluce
parts full, and iill the 1 pot up to the top
M'ith clarified butter, quite hot.
X. 15. The pots will no! require to be
covered over when they are wanted for
use; put the mushrooms inio a >tcu p.m
to warm, str.iin the butter from them,.
ROYAL COOK. 43
and put them either into brown or white
sauce, according to what they are wanted
for. By following this method, you may
have mushrooms all the year round.
TRUFFLES TO KEEP A YEAR, OR MORE.
BRUSH the dirt very clean from them
after washing them in several waters,
then put them into a stewpan ; put in
some very strong stock, and half the
quantity of fat from a brown braise, a
quart of sherry to about six pounds of
truffles, one dozen of onions, a faggot of
sweet herbs, a few blades of mace tied up
in the faggot ; put the stewpan on a slow
stove to boil for one hour; then take
them out, and divide those which you
wish to send for second course, which
should be the largest and roundest; peel
the others, and put them in sweet-meat
pots, the unpeeled the same; skim the
44 THE IMPERIAL AND
fat from the braise, and clarify it; boil
the other part to a glaze, pour it over the
trutlles, and then add the fat, while
quite hot ; the trutlles should be entirely
covered.
N. 1). The reason for peeling the truf-
fles that are wanted for cut res, &c. is,
that thev are readv at a short notiee,
take up less room, and do not waste the
glaze that they are preserved in; it is
very excellent for giving the proper fla-
vour to the sauce.
BEEF MADE DISHES.
OX RUMPS.
ABOUT four ox rumps make a good
dish; put them into a lm>\\ n braise, and
let them do very slow for about five
hours; when they are done, put as many
ROYAL COOK. 4J
bundles of cabbage as you think are
wanting, (one cabbage will make four
bundles ;) the cabbage should be three
parts boiled, then squeezed very dry with
the hand, and lastly with a cloth, so as
not to leave the least drop of water in
the cabbage ; tie the bundles up with
packthread, and put them into the braise
for one hour; take them up and squeeze
the fat from them ; put the rumps on the
dish, and the cabbage round them ; either
glaze the rumps, or pour Spanish sauce
on the cabbage.
BEEF PALATES ROLLED.
BOIL six ox palates in the broth pot
until nearly done, then take them up,
peel and trim them, brush the inside over
Math egg, lay a layer of force-meat on the
egg, roll them up, and tie them with a
46 THE IMPERIAL AXD
string, put them into a white braise for
about two hours, take them out, dry and
glaze them ; make a ragout of the trim-
minii's, and a few very small ei> - <r balls;
*/ D C
put the ragout on the dish iirst, and the
j>alates on the ragout. The ragout is
made as follows; shred the palates in
neat pieces, and put them into a stewpan,
with eoulis and a L^las*. of sherry wine,
*-
squeeze either a lemon or orange, a tew
drops of shalot vinegar, and a little .sugar,
salt, and pepper.
BRISKET OF BEEF STEWED.
Crr the bone from a brisket of beef,
tie it up, and put it into a brown braise;
it will take about live hours ; put six
Spanish onions into a stewpan, witli
some second stock, and boil it down to a
glaze; take the beef up, trim it neat, and
ROYAL COOK. 47
glaze it ; put Spanish sauce on the dish,
the onions round the dish, and the hcef
in the middle ; the onions should be
glazed.
A FILLET OF BEEF LARDED.
CUT the fillet out of a sirloin of beef,
trim it, and lard it ; then lay it in a ma-
rinade, made as follows : put the fillet,
after it is larded, in a deep dish, pour
about half a pint of sal lad oil over it, slice
four or five onions, spread them over the
meat, a few bay leaves and basil, and over
them pour half a pint of vinegar; let it
lay in this all night, then put it into a
braising pan (but not a very deep one,)
-with the marinade, and about a pint of
stock, covered with bacon and pepper;
be sure to let it simmer very gently ; it
will take two hours ; when done, pour off
the liquor, and strain it; skim the fat
from it very clean, reduce it to a glaze,
48 THE IMPERIAL AND
and put Spanish sauce to it; boil four
Spanish onions until they arc done, irlaze
1 *
them, and put them round the beef when
you dish it; put the sauce on the disli
first, then i;la/e the beet'., and put it on
the sauce.
PETIIS u <-:;\TI\.
PKTII.S are taken out of the chine
of beef, mutton, or veal ; put them on to
blanch; when come to a boil, take them
off thi 1 lire, and throu them into cold
"\vatci ; \vash tbem, and put them on a
cloth to dry ; dip them in c^ ( .;-, and then
in bread crumbs; do them twice over,
and have clean lard in a stcu'pan ; uhcii
hot, put in the peths, fry tliem of a li^ht
brown, and serve them up with fried
parsley.
ROYAL COOK. 4.9
RUMP OF BEEF A LA MANTUA.
TRIM a rump of beef, claube it, and
put it in a marinade for twelve hours ;
then put it into a brown braise ; put four
laro-e carrots into a braise alon- with the
O O
beef, and four bundles of cabbage; when
the beef is done, take it up, and put it in
the oven for a few minutes ; then glaze
it ; put sauce allemande on the dish and
the cabbage, and a piece of carrot be-
. tween each bundle of cabbage.
COLLARED BEEF.
IT is made from the fat ribs boned,
and sprinkled with salt-petre and coarse
brown sugar, and left so for two days ;
then make about two pounds of salt quite
hot in a frying-pan, and rub it well into
the beef; let it l;?y in salt for ten days;
wash it over with the pickle every second
day, and turn it ; put a few bay leaves in
the pickle, and sprinkle the beef over
D
50 THE IMPERIAL AND
with a little fine spice about a week be-
fore it is boiled ; before it is tied up in
the cloth to boil, beat it for about five
minutes upon the chopping-block with
the flat p..rt of the hea\ :est cleaver y>u
have; this makes it tender, and roll up
the better, and when boiled will keep its
.shape: it. should be boiled very tender,
then taken up, and the ends of tin 1 cloth
\vrun." (iiiite hard, and tied up tighter;
v> I 1 >-
then put it into a press with an heavy
weight upon it: it you have no press,
put it in a did), and pre.>s i: as well as
you can, and put ihe wciirht on it.
X. 1). T\\ o ounces of .salt-petre, and
two ounce's of sui^'ir, arc' quite sufficient.
Some use the flank of beef, stuffed with
parsley and ground all-spice.
BCEUF DE CIJASSE.
Ilt'B two ounces of pounded salt-j>ctir
into a round of beef; put the bee!'
ROYAL COOK. 51
into a large pan, or wooden bowl, that
will just hold it; let it lay so for two
days, then make two pounds of salt very
hot, and rub it on the beef; put about
four ounces of e;ood coarse moist su^'ar
o o
to the salt : when done, put the beef
back into the pan or bowl, turn it every
third day, and rub the brine over it every
time it is turned ; it should remain in salt
three weeks ; then skewer it up very
tight, and bind it with a broad fillet; ei-
ther bake it or braise it in a braisingpan
that will just hold it; put water suffi-
cient to cover it, and about two dozen of
onions, and six heads of celery, a large
faggot of thyme and parsley, and other
sweet herbs, and about three parts of beef
suet cut fine ; put it over the fire to boil
very slow for eight hours ; put a heavy
weight on the lid of the braisingpan,
otherwise the beef will raise the cover off
when it begins to swell ; it will take
equal time in an oven ; let it remain in
D2
THE IMPERIAL AND
the liquor until cold, then take it out and
trim it for the table.
N.B. This is more suitable' for a
Christ;na> di>h than for any other time
of the year.
IIODCE 1'ODCJE.
HODGE POIH.I is made as follows:
bone t\vo fouls, and eut them in quar-
ters; rut half a do/en of thick steaks
from a loin of mutton, and take all the
bone out; cut an equal quantity of
brisket of Urf that has been .ste\\ ed, and
about a pound of the briskrt part of the
breast of yeal, cut in thin slices; put all
into a stewpan, with about, a pound of
lean ham cut the sime as the yeal; put
the ham at the bottom of the pot, then
the yeal and mutton, and the fowl and the
beef at the top ; put a pint of \vatcr, and
set the stewpan on the lire to boil very
ROYAL COOK. 53
slow for two hours ; then fill it up with
clear second stock or broth ; skim it very
clean, and let it boil gently by the side of
a stove for about half an hour; have
scooped turnips, carrots, and button
onions, peeled, three heads of celery cut
in small pieces ; put all into a stewpan,
with about half a pint of stock, and set it
on a stove to boil very slowly until the
stock is reduced ; then fill up the stew-
pan with stock, and let it boil for a few
minutes ; then put the roots to the meat,
and let it boil for a few minutes ; put it
in the tureen, season it with a little salt
if wanted, and a little sugar.
BEEF OLIVES, WITH SAUCE RESTAURET.
CUT about seven thin slices of beef
from the rump, the same as you would
cut beef steaks ; beat them very well
with a beater, brush them over with egg,
D 3
64 THE IMPERIAL AXD
and then sprinkle them with fine herbs ;
season them with pepper and salt, roll
them up quite tkvht, put a little stoek at
the hottom of a stewpan that will ex-
actly hold them, (for, by he ing* pressed
together, they will keep their shape bet-
ter,) rover them with fat hacon cut in
sheets, and put paper o\er that; put
them on a stove to do very :rntlv, the
. . '
slower the better; they \\ ill take full two
hours; take them up, and lay six round
the dish, and one in the middle; pour
sauce restauret over them.
BEEF PALATES.
EOTL them till tender, then blanch and
scrape them ; rub them over with mace,
nutmeg, cl>ves, and pepper, mixed with
crumb of bread ; put them into the stew-
pan with hot butter, and fry them brown
on both sides; pour off the fat ; put as
ROYAL COOK. 55
much beef and mutton gravy into a
stewpan as if sauce, an anchovy, a little
lemon-juice, salt to make it palatable, and
a piece of butter rolled in flour; when
these have simmered a quarter of an hour,
dish them up, and garnish with slices of
lemon.
TRIPE.
CUT it into small square pieces; put
them into your stewpan, with as much
white wine as will cover them, white
pepper, grated ginger, a blade of mace,
sweet herbs, and an onion ; stew it a
quarter of an hour; take out the herbs
and onion, and put in a little chopped
parsley, the juice of a lemon, half an an-
chovy cut small, a gill of cream, and ei-
ther the yolk of an egg, or a piece of but-
ter; season to your taste, and garnish
with lemon.
D 4.
56 THE IMPERIAL AND
STKWED P.EF.F.
TAKE a piece of fat beef, cut the meat
from tin- hones, flour, and tVv it in a
large stewpan, with butter, till brown;
then cover it in the nan with a irravv
I V7 \J
made in the following maniu'r : take a
T*
pound of coarse luvf. half a pound of veal
cut small, sweet herbs, and onions, whole
blaek and white pepper, maee, cloves, a
piece of carrot, ami a slice of lean bacon,
(steep it in vinegar,) a crust of bread
toasted brown, and a quart of white
wine; let it boil till it is half wasted ;
pour a quart <;f boiling- water into the
Mewpan ; let it stew ^entlv : as soon as
I f
the gravy is made 1 , pour it into the stew-
pan with the beef: take an ounce of truf-
fles and morels, cut small, with M.ine
fresh or dried mushrooms, and two spoon-
fuls of catsup; cover it c!osr, and let
it stew till the sauce is thick and rich;
have ready some artichoke bottoms,
quartered, and a fe\v pickled mushrooms;
ROYAL COOK. 57
boil the whole together; lay the meat in
a dish, pour the sauce over it, and serve
it hot.
ROUND OF BEEF FORCED.
RUB the meat first with common salt,
then with hay salt, salt-petre, and coarse
sugar ; lay it a Aveek in this pickle, turn-
ing it every day ; when to be dressed,
wash, dry, and lard it a little; make holes,
and till them with stuffing of bread, mar-
row, or suet, parsley, grated lemon-peel,
sweet herbs, pepper, salt, nutmeg, and
the yolk of an egg; bake it in water and
small beer, whole pepper, and onion :
when done, skim off the fat, put the meat
into a dish, and pour the liquor over it.
BEEF A LA MODE.
THE small buttock, leg-of-mutton-
piece, the clod, or a part of a large buttock,
are all proper for this purpose : take either
D 5
58 THE IMPERIAL AND
of these, with two dozen of cloves, mace
in proportion, and half an ounce of all-
spice beat fine; chop a large handful of
parsley, and all sorts of sweet herbs, very
fine; cut some fat bacon as Ions: as the
O
beef is thick, and about a quarter of an
inch square, and put it into the r.picc, &c.
and the beet' into the same; put the beef
into a pot, and cover it with water; chop
four large onions very line, and six cloves
of garlic, six bay leaves, and an handful
of champignons^ or fresh mushrooms;
put all into the pot, with a pint of strong
beer, and hair' a pint of red wine; put
pepper, salt, Cayenne pepper, and a
spoonful of vinegar; .strew three hand-
ful s of bread ri^pins, sifted line, over
all ; cover close, and stew it for six or
ei^ht hours, according to the size of the
O ' O
piece; then take the beef out, put it into
a deep di.-h, and keep it hot; strain the
gravy through a MCVC, ami pick out the
champignons, or mushrooms ; skim off
all the fat, put it into your pot again, and
give it a boil up; season it to your
ROYAL COOK.
liking; then put your gravy over your
beef, and send it hot to table. If you
prefer it cold, cut it in slices, with the
gravy over it, and it will be a strong
J el] y-
TONGUE AND UDDER FORCED.
PARBOIL and blanch your tongue,
stick it full of cloves, and fill the udder
with force-meat made of veal : first wash
the inside with the yolk of an egg, put in
the force-meat, tie the ends close, spit it,
roast it, and baste it with butter : when
done, put good gravy into the dish, and
serve it with sweet sauce.
A FRICANDEAU OF BEEF.
CUT some slices of beef five or six
inches long, and half an inch thick ; lard
them with bacon, drudge with flour, and
set it before a brisk fire to brown ; then
put it in a tossmg-pan, with a quart of
D 6
CO THE IMPERIAL AND
good stock, some morels and tru tiles, and
half a lemon; stew them halt' an hour;
add one spoonful of catsup, the same of
browning, and a little Cayenne pepper ;
thicken your sauce, pour it over, and lay
force-meat balls and the yolks of hard
eggs round it.
rorTn;.\i.
TAKE out the bone of a rump of beef,
cut it across, Hour it, and fry the thin
part in butter; stuff the thick end with
suet, boiled chc^iuts, an anchovy, an
onion, and pepper; stew it in a pan of
good stock, and, when tender, lay the
stewed part in a dish, cut the fried in
two, and lay on each side of the stew;
strain the gravy it was stewed in, put to
it girkins chopped, and boiled chcsnuts,
thicken with butter rolled in flour, add a
spoonful of browning, boil it up, season
with salt, and pour it over the beef: gar-
nish with lemon.
ROYAL COOK. 6l
BEEF A LA VINGRETTE.
CUT a slice, three inches thick, from a
round of beef, with some fat to it; stew
it in a quart of second stock, and add a
glass of white wine; season with salt,
pepper, cloves, sweet herbs, and a bay
leaf; boil it till the liquor is nearly gone,
and send it to table cold.
BEEF STEAKS ROLLED.
FLATTEN three or four beef steaks,
then. make a force-meat, beat a pound of
veal in a mortar, half a pound of cold
ham, the kiclnev fat of a loin of lamb,
ti
chopped with sweetbread cut in pieces,
an ounce of truffles and morels, first
stewed, and then cut small, some parsley,
the yolks of four eggs, a nutmeg grated,
lemon-peel cut fine, pepper, salt, and half
a pint of cream ; mix all together, lay it
on your steaks, roll them up tight of a
good size, and confine them with a small
skewer; put them into a stewpan, and
fry them of a nice brown ; skim oif all
6 C 2 TI1K IMPERIAL AXD
tlie fat, and put in a pint of good fried
gravy; to whu h add one spoonful of
catsup, t\vo of rod wine, and a few
mushrooms; let them stew half an hour,
then take up the steaks, cut them in two,
lay the outside 1 uppermost, and pour the
sauce over them : garnish with lemon.
A RUMP OF BF.1T \ l.\ PURE, AND
CABBAGE.
Turn a rump of beef, and dauhe it;
put it in a marinade the night before,
and then put it on in a hr<>\\ n hraise; it
will take four hours ; (remember that it
must do very slow) : about an hour be-
fore it is wanted put in about six bundles
of savoy cabbage ; the cabbage should
v J C*
be about half boiled in water, then
squeezed very dry, and tied up in
bundles; put Spanish sauce on the dish,
the cabbage round, and the beef in the
middle : garnish with carrot.
N. B. The beef should be glazed.
ROYAL COOK. 63
MUTTON MADE DISHES.
SOUTIES OF MUTTON AND CUCUMBERS.
CUT a neck or loin of mutton into cut-
lets, butter a soutiespan, and sprinkle it
over with a shalot, parsley, pepper, salt,
and chopped mushrooms ; put the cutlets
to pass off; when done, lay them round
the side of a stevvpan ; put a little stock
in the middle, and a sheet of white paper,
cut round, over the cutlets ; they will take
one hour over a slow stove ; dish them
round a dish, the cucumber sauce in the
middle.
N. B. Bone the mutton before you cut
it up.
SHEEP'S RUMPS AND KIDNEYS.
BONE four rumps, or more, (properly
called tails,) fill them with force-meat,
and put them in a white braise; split
(U THE IMPERIAL AND
four kidneys, and put them into the
braise; put them on a slo\v Move, to sim-
mer gently lor t\vo hours; put piquant
sauce on <,:sh, the rumps round the
sides, and kidnevs in the middle.
.
'. I!. The rumps should be i^la/cd,
ami a little sauce ponied over the kid-
neys.
SHEEP'S TROTTERS IN (ill\TIN.
l)')ii them in water, and then put
them into a stcwpan with half a pint of
white wine, liall'a pint of second stock, as
much coulis, a t'a^ot ofs\vect lierhs, with
salt, whole pepper, and mace ; stew them
by a slow lire till the sauce is reduced,
and serve them upon a ^ratin. Sheep's
trotters may be served with a ragout of
cucumbers.
ROYAL COOK. 65
A LEG OF MUTTON ROASTED WITH
OYSTERS.
STUFF a leg of mutton that has hung up
t\vo or three days all over with oysters ;
roast it; and, when done, pour good gra-
vy into a dish : tarnish with horse-radish.
/ o
SHOULDER OF MUTTON, CALLED HEN
AND CHICKENS.
HALF roast a shoulder of mutton, then
cut off the blade at the first joint, and
both the flaps, to make the blade round ;
score the blade round in diamonds, put
pepper and salt over it, and set it in a
Dutch oven to broil ; cut the flaps of
meat off the shank in thin slices, and put
the gravy that comes out of the mutton
into a stewpan, with a little good stock,
two spoonfuls of walnut catsup, one of
browning, a little Cayenne pepper, and
one or two shalots : when the meat is ten-
der, thicken it with flour and butter, put
it into the dish with the gravy, and lay
the blade on the top : garnish with
green pickles.
66 THE IMPERIAL A\D
OXFORD JOHN.
CUT very thin collops from a leg of
mutton, and take out all the sinews and
fat; season with pepper, salt, and mace,
and strew over a little parsley and two or
three shalots ; put a lump of butter into
a stewpan, and when it is hot put in the
collops; stir them with a wooden spoon
till three parts done, then add half a pint
of stock and a little lemon-juice; thicken
with Hour and butter; let them simmer
for lour or live minutes, \vhen they will
be 1 done: put them into a dish, with the
sauce 1 , and throw fried pieces of bread,
cut in dice, over and round them : gar-
nish with pickles.
MUTTON UUMPs BRAISED.
Boir. six rumps for a quarter of an
hour; take them out, cut them in tw--.
ROYAL COOK. 6?
and put them into a stewpan, with a lit-
tle stock, a gill of white wine, an onion
stuck with cloves, salt, and Cayenne
pepper; cover them close, and stew them
till tender; take them and the onion out ;
thicken the gravy with hutter rolled in
Hour, a spoonful of browning, and the
juice of half a lemon ; boil it till smooth,
but not too thick ; put in the rumps,
give them a shake or two, and dish them
up hot: garnish with horse-radish and
beat-root.
N. B. For a change, the rumps may be
left whole, and six kidneys larded on one
side, and done the same as the rumps,
but not boiled; put the rumps in the
middle of the dish, with kidneys round
them, and sauce over them.
HARICOT OF MUTTON.
TAKE off some of the fat of the middle
or best end of the neck, cut it into thin
V
THE IMPERIAL AXD
steaks, put the fat into a frying-pan,
flour, and try them lightly of a line light
hrown, then put them into a dish, \vhile
you fry earn its, turnips, and sliced
onions; la\ the steaks at the hottoin of
a stcwpan, the vegctahles over them, and
cover them with hoi hug water; give
thi'in one hoil, skim, and then set the pan
on the side of the lire, to simmer gently
till tender; skim off all the fat; add pep-
per, salt, and a spoonful of catsu-p ; send
them to tahle hot.
CHINA CIIILO.
Mixer, a h;^onful of undressed neck
of mullon, with fat to it; put two
onions, a lettuce, a pint of green peas,
salt, pepper, lour spoonfuls of water, and
some clarified hutter, into a stewpan
closely covered; simmer two hours, and
serve it in the middle of a di.sh ; hoil dry
rice; add Cayenne pepper, if approved of.
ROYAL COOK.
LAMB MADE DISHES.
LOIN OF LAMB BRAISED, AND CELERY
SAUCE.
BOXE a loin of lamb, lay the bottom of
a stewpan with fat bacon, and lay the
lamb in ; put a few onions, bits of car-
rots, a little parsley, and a few blades of
mace tied up with it; cover the lamb
with fat bacon and paper, put about a
pint of stock, set it on the fire, and let
it do very gently for about two hours ;
take it up, dry it, and glaze it; put the
celery on the dish first, and the lamb
upon the celery.
A SHOULDER OF LAMB LARDED.
TAKE the blade out of a shoulder of
lamb, fill it with force-meat, sew it up
70 THE IMPERIAL AND
with twine, and then lard it; put the
trimmings of any sort of meat into a
stcwpan, with onions, celery, a fag-got,
and bits of carrots; put the lamb upon
those, cover it with fat bacon, put a
quart of second stock, and let it do vciv
gently for t\v<> hour> ; put a little light-
ed charcoal upon the 1 lid of the stcwpan,
to raise the bacon ; when done, take it
up, and put it in the oven for a few mi-
nutes ; put sorrel sauce on the di-d), and
then the lamb.
TWO NECKS OF L\MB CHEVAUX DE
FRISK
TRIM t\vo necks of lamb very neatly,
strip and scrape the bones very clean
from the meat ; lard the fillet part, which
is the lean, the length of the neck; the
fat at the best end to be taken equal to
the lean of the. other end ; braise them
HOVAL COOK. 71
in a dry braise ; when done, take them
up, and put the bones one within the
other ; put them in the oven for a few
minutes, glaze them, and put cucumber
sauce in the dish, and then the lamb.
LAMBS' FEET, WITH ASPARAGUS PEAS.
IT will take twelve lambs' feet to
make a corner dish ; they are had ready
scalded from the butcher; take the worm
from between the hoof first, and then
loosen the skin and gristle from the
shank-bone ; then put them on in cold
water ; let them boil until the shank-
bone will draw out; then cover the bot-
tom of a stewpan with sheets of bacon ;
.put in the lambs' feet, and two lemons
peeled and sliced, and half a pint of se-
cond stock ; cover the feet over with
bacon and paper, and set the stewpan on
a stove, to simmer very gently for an
72 THE IMPERIAL AM)
hour: when done, take them up, and lay
them on a clean cloth to dry ; then lay
them round the dish, and put the aspara-
gus peas over the feet ; the asparagus
should he put into a stewpan, with as
much stock as will hardy cover them,
and set on a ->tovc to hoil until the stock
is quite reduced, i hut not to hum to the
bottom); then put beshemell according
to what is wanted; set it by the side of
a stove to make hot, but not to boil, as
it would spoil the colour of the sauce by
boiling.
LAMP, rrn.r.Ts IARDED, BREAST KOLIJ:I>,
\M) FRENCH KEANS.
LARD vi'j;ht lamb cutlets, blanch them
oft', and lay bacon on the bottom of a
stewpan ; put the cutlets in, and about
half a pint of stock ; cover them with
sheets of bacon, and put paper over
them; bone the breast of lamb, beat it
110 YAL COOK. 73
with a flatter, brush it over with egg,
sprinkle a little pepper and salt over it,
and spread some good force-meat over
it ; roll it up, and tie it up with pack-
thread ; put it into a white braise ; it
will take about two hours ; then take it
up, dry it with a cloth, and glaze it ;
take the cutlets up, and put them in the
oven for a few minutes ; then glaze
them, and put the French beans on the
dish, the cutlets round the dish, and the
breast of lamb in the middle.
TUREEN OF LAMBS' TAILS.
LAMBS' tails are had from the butcher
ready scalded ; they should be blanched
off, and then put into a white braise ;
when very tender, take them up, cut
them into, lengths of about two inches,
and put them into a small soup-pot until
you want them ; lay the bottom of a
74 THE IMPF.ni AT. AND
stewpan with lean ham ; cut up two old
fowls, and put them to the ham, with
four large onions, a faggot, and a few
blades of mace ; put in half a pint of
Muter; put the stewpau on the lire, to
draw down very slow for one hour, (be
can fid that it does not catch at the bot-
tom); then put two quails of stock; let
it Ixiil for an hour, but very slow, so that
it docs n. t waste by boiling strain it,
* '
and skim the fat off quite clean ; boil
one pint of asparagus peas in some of,
the .-.tock that the old fowls were boiled
in: v. hen done, put asparagus peas, and
the remainder of the stock, to the lainbV
tails, and set the soup-pot at the side of
a stove, to boil for a lew minutes; make
a liaison of four yolks of eggs, and one
pint of cream that has boiled ; when
strained, put a pint ofbeshemell to the
liaison ; take the soup from the lire, and
put the liaison in ; keep stirring it all the
while ; then put it on the fire until it
begins to come to a boil ; be sure to
o
ROYAL COOK. 75
keep stirring the soup during the time
it is on the fire : if it should be ready
before it is wanted, put the soup-pot
into a stewpan of hot water, and set it
on the side of a stove.
QUARTER OF LAMB FORCED.
CUT a long slit in a large leg of lamb,
and take out the meat; the front of it
must not be defaced ; chop the meat
small, with marrow, beef suet, oysters,
washed anchovy, an onion, sweet herbs,
lemon-peel beaten, mace, and nutmeg;
beat all together in a mortar, stuff the leg
in its original shape, sew it up, rub it over
with yolks of eggs, and roast it for an
hour, basting it with butter: cut the loin
into steaks, season them with pepper,
salt, and nutmeg, lemon-peel cut iine,
and a few herbs; fry them in fresh but-
ter, of a fine brown ; pour out the but-
ter, put in a quarter of a pint of white
wine, and add half a pint of strong stock,
E 2
, Ji Till. MIPI.IM A I. AXD
a quarter of a pint of oysters, with their li-
(jiior, some mushrooms, a spoonful of
piekle, butter rolled in Hour, and the yolk
of an e^u' : stir all together till thiek,
then lav your \cg of lamb in the dish, and
lay tin- steaks round it; pour the sauce
o\cr it: garnish with lemon.
A I.r.(i OF I.\MI', \ND HARICOT BEANS.
A i i <. of hunl) will take our hour and
a half to roast; put the haricot heans in
the dish first.
N. B. Butter, salt, and Hour the lamb.
CHINE OF K\MI', \ND CUCUMBER
SAUCE.
TIE the lamh on a spit; butter, salt,
and paper it ; put it to the liu and baste
it well ; it will take one hour and a half;
put the sauce on the dish, and the lamb
upon it.
ROYAL COOK. 77
VEAL MADE DISHES.
VEAL OLIVES.
CUT six slices oft* a fillet of veal ; let
them be about ten inches long, and about
four inches wide ; beat them with a nat-
ter, to make them thin ; brush them over
with an egg, (beat up white and yolks
together) ; spread a layer of force-meat,
and brush them over with egg; roll them
up quite close, and lay them in a stewpan
that will just hold them ; lay lairs of ba-
con on the bottom of the stewpan, and
lay the olives on the bacon; put a few
spoonfuls of good stock, and cover them
over with lairs of bacon ; let them do
gently for one hour ; then take them out,
and dry them with a cloth ; put them
on a dish, and pour a sharp sauce over
them.
E 3
73 THE IMPERIAL AND
A ttllK.Wr OF VEAL RAGOUTED
WHOLE.
CTT the chine bone from a breast of
veal, then cut the tenderones out, (as
they will do lor another dish), cover the
bottom of a stcwpan \\ith fat bacon, lay
the \c:\\ in, put three onions, a blade of
mace, and parslcv; cover it over with ba-
f>n, and then with white paper; put
about three pints of second stock ; put it
on a slow stove to simmer for about two
hours and a half; take it up, pull all the
bones from it, dish it, and pur a ragout
of sweet-bread, mushrooms, and force-
meat balls over the veal. The ragout
is made as follows: put a few mush-
rooms into a stewpan, with a small quan-
tity of butter, a little pepper and salt, and
half a lemon squeezed; put it on a blow
stove for a quarter of an hour, or until
the mushrooms are clone; cut two long
sweetbreads in slices, put them to the
mushrooms, and about two dozen of
ROYAL COOK. 79
force-meat bulls, and one dozen of egg
balls ; put sauce tourney as much as you
think will do; add two glasses of Ma-
deira; and the braise, strained, skimmed,
and boiled down to a glaze, answers two
purposes ; first, it gives a right flavour to
the ragout ; next, the glaze gives it a fine
gold colour.
TENDERONES OF VEAL.
TENDERONES of veal are the gristle-
bone of the breast of veal ; cut it into
thin slices, and put them into a stew pan,
with cold water; put them on the stove
to blanch ; take them off when they come
to boil; put them into a white braise;
let them simmer for four hours, by which
time they will be tender ; take them up,
and lay them on a clean cloth to dry the
fat from them ; cut some braised truffles
into slices, and put them into a coulis ;
add a little white wine, and a bit of truffle
glaze, squeeze an orange, and put a little
bit of sugar; dish them round a dish, and
4
SI I THE IMPERIAL A\D
put the tnillles iu the middle, (iaruish
with cioutous c.t' hrt';id and paste, or a
.slice <it' trunk between even tenderone.
A LOIN or VEAL A I.\ BESHEMELL,
Pi i a loiu f vc'al on the spit, (first
cutting the- chump rnd <>H', as that makes
a iVicaudcau, or a la dauhc), do it over
with oiled butter, sprinkle it with salt,
paper it w'uh double paper, tie it on
with packthread, and put it to the lire;
'.\ ill take two hours, or more, accord-
ing to the size; when done, take it up,
lay the kidney side on a dMi, (not the
one that it i> to be served upon ) ; cut out
a fillet, leaving about an inch at each end,
and either mince it or cul it into collops ;
put some ;-ood beshemell to it, season it
with a little garlic vinegar, pepper, salt,
kmou, and Mi^ar ; put the mince, or col-
lops, into the pk.ce \\hcre you cut the
fillet from ; put bread crumbs over it, and
ROYAL COOK. 81
a little clarified butter ; put it in the oven
for a few minutes, and brown it with a
salamander ; put beshemell on the dish,
and the veal upon the sauce.
N. D. A loin or neck of veal, that has
been served up, and not cut, will answer
the same purpose as well as a fresh
roasted one, by papering it, and putting
it in the oven to make hot.
A ROULARD OF VEAL AND MUSHROOMS.
BONE a breast of veal, and beat it with
a beater or chopper, (the more it is
beat, the better it will keep its shape
when rolled); brush it over with an egg-
beat up together; season it with pepper,
spread some good force-meat over it, and
egg the force-meat; roll the veal up with
twine, and put it in a braise; it will take
two hours or more : if there should be a
ham or a rump of beef braising, put the
veal in the same pan ; when done, take
off the twine, but leave the skewers in,
K 5
TIIF TMPFRTAL AND
only put them out of sight ; glaze it,
and put the muslin' MI- under it.
X. 15. Sorrel, white haricot beans,
French heaps, Spanish suur, haricot
runts, stewed cucumbers, &e. will ans-
wer as well as the mushrooms.
WHITE COLLOPS AND CUCUMBERS.
('IT the collo])s ahout half the size of
a <TO\\ ;i-piece, Hat them, and put them
on a >Miities-p :i n that has been huttered ;
put them over a stove for a few minutes,
turn them, take them off, and put them
into some hot hcshemell ; the cucumbers
should be cut in quarters, and the seeds
taken out ; make two pieces of each
quarter, let them lay in vinegar and wa-
ter (with pepper and salt) about an hour
before the\ are put on the fire; then put
them into a stewpan, with a lew spoon-
fuls of stock and a bit of butter ; let
ROYAL COOK. 83
them do gently till they are clone, then,
put them to the col lops.
N. B. The collops should be sprink-
led with shalot and parsley, chopped
very fine, before they are put on the
stove.
A FILLET OF VEAL A LA FLAMOND.
DAUB a fillet of veal with bacon,
rolled well in line herbs and fine spices;
cover it with bacon and paper; either
roast or braise it, (it eats better roasted) ;
it will take two hours and a half either
to roast or braise ; if braised, put a pint
of sherry in the braise, and pour sauce
flamoncl over the veal.
BREAST OF VEAL A LA FLAMOND.
COVER the bottom of a stewpan with
bacon, put the veal in, and cover it with
lairs of bacon ; add a pint of stock and a
84 niF, IMPERIAL AXD
pint of white wine; set it on a slow stove
for two hours, or until the hones will
part from the meat ; take it up, .strain
the liquor that the vial was stewed in,
and skim it; make the saner from that ;
add mushrooms, squeeze a lemon, put a
little shalot vinegar, and a little dust of
D
.sugar; dish the \eal, and pour the sauee
over it.
\ MXK OF VF.AL RRAISKl), AND SAUCL
\ LA RKIM;.
TRIM a neek of veal, by cutting oil'
the' ehiue hone, and cutting the rib
hnues ^hort ; set it. on the lire in eold
water to hlaneh ; when it eomes to a
boil, take it oil' and throw it into eold
water; lay the bottom of the stewpan
with sheets of bacon, put the veal in,
and cover it with bacon ; put in a tew
onions, a faggot, a few blades of mace,
a bit or two of carrot, and one quart of
ROYAL COOK. 8j
stock ; cover it with paper, and set it on
the lire ; it will take two hours to do ;
when done, take it up, dry it, and put
the sauce over it.
A SOUTIES OF SWEETBREADS, AND
PIQUANT SAUCE.
CUT two long* sweetbreads that arc
about half done into thin slices ; butter
a souties-pan, and sprinkle it with chop-
ped parsley, shalot, truffles or mush-
rooms, and a little pepper and salt ; lay
the sweetbreads on, and set them over a
stove to simmer for five or six minutes;
then turn them, and let them simmer as
many more minutes ; then dish them
round the dish ; empty the souties-pan
into the stewpan that has the sauce in
it, finish the sauce, and put it in the
middle of the dish.
THE IMPERIAL AXD
CALVIX I AIIS FORCED.
ABOUT ten curs will make a corner
dish ; the cars should be particularlv
well cleaned, so as to he i[iiitc tVee tVoin
hair, inside as \\ell ;i> cut; then fill
lln in \vi;li force-meat, and put them in
a stewpan. with a white hraise ; tliev
will take ah. nit an hour or better ; when
clone, take them up, and put them in a
clean cloth to soak the' tat from them ;
then put them round a dish ; pour white
Italian S;:MCC over them, and a little in
the middle of the dish : garnish with
croutons.
N. R .Asparagus peas are a proper
sauce tor the in.
BREAST OF \\-.\L WITH TRUFFLES,
\ i :, r \UFANE.
I'KAISK the veal whole, the same as
for a. ragout; cut a pound of truliles in
ROYAL COOK. 87
slices, and put them into coulis, with a
little of the bottom of the braise that the
truffles were done in ; give the truffles
and coulis a boil up ; put a glass of Ma-
deira wine in, and squeeze a Seville
orange ; take the veal out of the braise,
and put it on to dry the fat from it ;
leave as much of the truffles on the veal
as you can.
THREE SWEETBREADS AND AN EMINCE.
LARD the sweetbreads, and blanch
them off; put the trimmings of any meat
that is convenient into a stewpan, and
about a pint of stock; lay sheets of ba-
con over the meat, put in the sweet-
breads, and cover them with bacon and
paper ; set them on a slow stove, and put
a little lire on the cover of the stewpan ;
they will take about half an hour; when
done, finish the same as other hirelings ;
put the emince on the dish, and the
88 TIIF. IMPERIAL AND
sweetbreads on the emince: u-aniish with
cither croutons or paste. The emince
may be either fowl, veal, or sweetbreads.
THREE SWEETCK EM \M) \H' \tt.UiUS
PEAS,
TIM .sweetbreads are not to be larded ;
blanch off three heart sweetbreads, lay
the 1 bottom of a stcwpan with sheets of
bacon, and the s\\ ect breads on the ba-
con ; put in half a pint of -lock, and co-
ver the sweetbreads over with sbrets of
bacon ; set the 1 .stcwpan on the lire to do
very m ntly foi halt' an hour, then take
them, and put beshcmcll over them ; cut
French beans into leaves and stalks,
make a rim round each sweetbread, and
a sprig in the middle', and put. them into
a stcwpan to keep hot; when they are
wanted, put asparagus peas on the dish,
and the sweetbreads on them: gi;
with paste or croutons.
ROYAL COOK. S9
BREAST OF VEAL A L'lTALIENNE.
J)RA ISE a breast of veal until quite ten-
der ; when done, take it up, dry it with
a cloth, put the sauce over it; the sauce
should consist of coulis, sliced truffles, a
few small girkins, a few mushrooms, a
glass of Madeira wine; squeeze an orange
in it.
SHOULDER OF VEAL A LA PIED-
MONTAISE.
CUT the skin off a shoulder of veal so
that it may hang on one end ; then lard
the meat with lacon or ham, season it
with pepper, salt, mace, sweet herbs,
parsley, and lemon-peel ; cover it again
with the skin, and stew it with gravy ;
when it is tender, take it up ; then take
sorrel, some lettuce chopped small, and
stew them in some butter, with parsley,
onions, and mushrooms : when the herbs
<jO Till. IMPERIAL AND
I; mler, put to them some of the li-
quor. some s wet. threads, and bits of ham ;
let all stew together a short time, then
V* '
lift up the skin, lay the stew-dabs over
and under; cover it.
s\\ r.LTIiUEADS OF VILU. A LA DAtTIIlNE.
TAKE three of the largest sweetbreads
you can g-ct, and open them in such a
manner that you can stuff in force-meat;
make your force-meat wilh a lar^e foul,
or a young cock ; skin it, and pick off all
the flesh; then take half a pound of' fat
and lean bacon, cut it verv line, and beat
t/
them in a mortar; season it with an an-
chovy, some nutmeg, a little lemon-peel,
a little thyme, and some parsley : mix
these up with the volks of two eims ; fill
I *
vour sweetbreads with it, and fasten
V
them together with line wooden skew-
O
ers ; put lairs of bacon at the bottom of
the stewpan, and season them with pep-
ROYAL COOK.
per, salt, mace, cloves, sweet herbs, and
a large onion sliced ; lay upon this thin
slices of veal, and then your sweetbreads;
cover it close ; let it stand eight or ten
minutes over a slow fire, and then pour in
a quart of boiling water or broth ; let it
stew ;entlv for two hours, then take out
O / '
the sweetbreads, keep them hot, strain
the gravy, skim all the fat off, and boil it
up till it is reduced to about half a pint;
then put in the sweetbreads, and let them
stew two or three minutes in the gravy ;
lay them in a dish, and pour the gravy
over them : garnish- with lemon.
GERMAN WAY OF DRESSING A CALF'S
HEAD.
TAKE a large calf's head, with great
part of the neck cut with it; split it in
half, scald it very white, and take out the
jaw-bone ; take a large stewpan, and lay
at the bottom some slices of bacon, then
)-J THE IMPF.UIAI. AM)
some thin beef steaks, with some pepper
ami salt; then lay in the head, pour in
some stock, large onions stuck with
cloves, and a huneh of sweet herbs; co-
ver the s'rx\pan very close, and set it
over the stove to stew : then make a ra-
gout with a quart of good beet' gra\\,
and half a pint of red \\ine; let the wine
be \ull boiled in the gravy; add to it
Mime sueclbu'uds parboiled and cut in
slices, some coxcombs, oysters, mush-
rooms, tnilf.es, and morels; lake it up,
put it into a dish, take out the biains, the
eyes, and the bone's; then slit the tongue,
cut it into small pieces; cut the eyes in
pieces also, and chop the 1 brains ; put this
into a baking dish, and pour some of the
ragout over them ; then take the head,
lay it upon the ragout, pour the rest o\ cr
it, and on that some melted butter ; then
scrape some line Parmesan cheese, strew
it over with butter, and send it to the
oven; it does not want much baking,
but only requires to be made a nice
brown.
ROYAL COOK. 93
CALF'S PLUCK.
ROAST a calf's heart, stuffed with suet,
sweet herbs, and parsley, crumbs of
bread, pepper, salt, nutmeg, and a little
lemon-peel, all mixed together, with the
yolk of an egg; boil the lights, and part
of the liver when done; chop them
small, and put them into a saucepan,
with butter rolled in flour, some pepper,
salt, and lemon-juice; fry the other part
of the liver, with some thin slices of ba-
con ; lay the mince at the bottom of the
<lish, lay the heart in the middle, and the
fried liver and bacon round it, with
crisped parsley : serve it with plain
melted butter.
PILLOW OF VEAL.
HAVEroastedabreastorneck of veal, cut
it into chops, and season it with pepper,
salt, and nutmeg; put a pound of rice
C)4 THE IMPERIAL AXD
into a quart of stock, some mace, and a
little salt ; stew it very gently, till
thick, but butter } he boom of the pan
you do it 111 ; beat up the yolks of six
eggs, and stir them in ; then take a small
deep dish, butter it, and lay some of the
rice at the bottom ; then lay the veal in
a heap, and cover it with rice; rub it
over with \olk^ of CU'LTS, and bake it an
J
hour and a half; then open the top, and
pour in a pint of rich gravy ; send it hot
to table : garnish with Seville orange cut
in quarters.
SCOTCH, OR SCORCHED COLLOPS.
CUT the collops off the thick part of a
leg of veal, of about the size of a crown-
piece ; put a piece of butter into your
frying-pan, then lay in your collops, and
fry them over a quick lire; shake, turn,
and keep them in a line I roth; when they
arc of a nice brown, take them out, and
put them into a pot; then put cold but-
ter again into your pan, and fry the col-
ROYAL COOK.
lops as before : when they are done, and
properly browned, pour the liquor from
them into a stewpan, and add to it half a
pint of stock, half a lemon, an anchovy,
half an ounce of morels, a spoonful of
browning, one of catsup, and two of le-
mon-pickle ; season to your taste with
salt and Cayenne pepper; thicken with
butter and flour ; let it boil five or six
minutes ; put in your collops, and shake
them over the fire, but do not let them
boil ; when they have simmered a little,
take them out, and lay them in the dish ;
strain your sauce, and pour it hot on
them ; lay on them force-meat balls, and
small slices of bacon curled round with
a skewer and boiled ; add a few mush-
rooms, and garnish with lemon.
TUREEN OF CALVES' FEET AND ASPA-
RAGUS PEAS.
BONE the calves' feet, and put them on
for jelly stock ; when the feet are quite
THE IMPERIAL AND
tender, take them up, and put them in
cold water; when cold, trim them, and
cut them in small pieces, and put them
on a cloth to dry; put a quart of aspa-
ragus peas on to boil in about a quart of
stock; set them on a slow stove; when
the peas are quite tender, put them, with
the stuck that they were boiled in, into a
i
small soup-pot, and three pints of stock ;
U'ive it a boil up, and then put in the
calves' t'cct, and set the soup-pot by the
side of the lire to keep hot, but not to
boil ; make a liaison of four CL^S, and put
about a pint of bcshemell in the 1 liaison;
put the liaison in the soup, and set the
soup over the tire until it begins to come
to a boil ; keep stirring it all the time,
otherwise it will curdle: if the soup is
ready too soon, put the soup-pot into a
stewpan of hot water to keep it hot;
season it with a little suit, if wanted, and
a lump of sugar.
ROYAL COOK. 97
PORK MADE DISHES.
A FILLET OF PORK.
BONE either a neck or a loin of pork,
and cut the rind off; put some second
stock into a stewpan, with fat from any
braise you have by you ; put the pork into
the stewpan, cover it with onions and
sage, sprinkle it with salt, and lay the
rind over it; it will take three hours;
take it up, dry the fat from it, and glaze
it ; put sauce rober on the dish, and the
pork on it : garnish with either paste or
croutons.
A HAM BRAISED.
PUT the ham into warm water to soak
the day before it is wanted to be dressed ;
98 THE IMPERIAL AXD
put it on to boil in cold water ; let it boil
about twenty minutes; take it up, take
ofV the rind, and trim it; put it into a
good brown braise, and a pint of sherry
in the braise ; put it on a slow stove, (the
b raising-pan >hnuld In 1 covered down very
close), and boil as gently ;is pos>ible for
four homx more or le.ss, according to the
size oi'ihe ham; when done, take it up,
trim and ija/e it; put eitlu r spinage,
greens, beans, or coulis, according to the
time of the \ ear.
\ Lr.fi or POIIK \ i.\ r,oi>sr.\u.
A i i <, (,t' pork tor this purpose should
be in salt about tour days, and put in
boiling \\ater to boil for about ten mi-
O
nute.s ; then laKe it up and skin it; spit
it. and put it to the fire; it will take tuo
hours to roast; about half an hour before
ROVAL COOK. 99
it is taken up shake on plenty of bread
crumbs, then baste it with butter, put on
more bread crumbs, and repeat basting,
and put in bread crumbs until it looks of
a nice brown ; take it up, and put under
it a little sage, an onion chopped very
fine, and boiled in good gravy ; send
ample sauce in a boat.
A PIG AU PFJIE DUILLET.
CUT off the head, and divide the body
into quarters; lard them with bacon, and
season them well with pepper, salt, nut-
megs, cloves, and mace; put a lair of fat
bacon at the bottom of a stewpan, lay
the head in the middle, and the quarters
round it ; then put in a bay leaf, an
onion, a shred, a lemon, some carrots,
parsley, and the liver, and cover it again
with bacon; put in a quart of second
stock; stew it for an hour, then take it
F 2
100 THE IMPERIAL AND
up, put your pig- into a stewpan, pour in
a bottle of white wine, cover it close,
and let it stew very gently an ho,ur : in
the meantime, while it is stewing in the
wine, take the first gravy that it was
stewed in, skim oft' the fat, and strain
it ; then take a sweetbread cut into five
or six pieces, some truffles, morels, and
mushrooms, and stew all together till
they are done; thicken it with the yolks
of two eggs, or a piece of hutter rolled
in flour ; when your pig is done, take it
out, and lay it in the dish; put the wine
it w;i-> stewed in to the sauce, then pour
it all over the pig : garnish with lemon.
SICILIAN MANNER OF DRESSING LOIN OF
PORK TO EAT LIKE WILD BOAR.
CUT the loin of pork as you would for
chops ; leave the end bones whole to
ROYAL COOK. 101
keep it together, put chopped sage be-
twixt the cuts, and soak the meat in.
equal quantities of vinegar and water for
tenor twelve clays; then put more sage, tie
it up close, and bake it, with the skin
downwards, in some of the vinegar and
water; when done, serve it up with its
own liquor skimmed, a little sugar, and a
glass of red wine: it may also be eaten
with currant jelly sauce; the skin, instead
of being hard and crackling, becomes a
fine rich brawny jelly.
BARBECUED TIG.
PREPARE a young pig as for roasting ;
make a force-meat of two anchovies, six
sage leaves, and a liver, all chopped
small ; put them into a mortar, with the
crumb of a roll, four ounces of butter,
half a tea-spoonful of Cayenne pepper,
F 3
JGC TIIF, IMPERIAL AM)
and half a pint ot' red wine; beat it to a
paste, j)iit it in the pig's belly, and sew
it up; 1;.\ \"iir pin- down at a good dis-
tance bcmre a brisk lire', singe it well,
put .vine r d wine into the dripping-pan,
and ba^te it \\eli.di the time of roasting :
\\lien bait' done, put under tbe pig two
rolls; and should the \\ine be too inueb
reduced, add more 1 : \\lnn MHIF pig is
.nearly done, take the 1 bread and sanee
out of tbe dripping-pan, and put to tbe
e an anchovy ebopped small, a bun-
dle ot' .sweet herbs, and bait' a lemon;
boil it a tew minutes; take up your pig,
strain vonr sauce, and pour it on boiling
* 1 C^
hot : garnish with barberries and slice <
ot' lemon.
ROYAL COOK. 103
MADE DISHES OF FOWL
AND OTHER
POULTRY.
/
A FOWL A LA DAUBE.
BOXE a large fowl without cutting the
skin, and singe it; put in it a small
piece of the prime of Westphalia ham
(about the size of the breast of the fowl),
then fill it with a good force-meat, and
braise it in a white braise; when done,
take it up and dry it; then glaze it, and
put mushrooms on the dish, and the fowl
at the top : garnish either with croutons,
or paste baked for that purpose.
10-i THE IMPERIAL AND
RAGOUT MELLE.
COCKS' combs, fat livers, lamb sweet-
breads, poulets' eggs, let all be blanched
off; put the combs into a stew pan to boil
for a quarter of an hour, with about half
a pint of stork ; let it do down to a
glaze; then put the other part of the ra-
gout, with a sufficient quantity of sauce
tourney.
TWO DUCKS A LA DAUBE.
EOXE two ducks, and fill them with
force-meat; put them into a stewpan,
v itli a little stock to set them ; put them
on a slow stove for about ten minutes;
then add about a pint of good stock, the
bones and giblets, half a pint of sherry,
six or eight onions, a lag-got, and a few
blades of mace ; cover the ducks with
sheets of bucon, and put them on a slow
ROYAL COOK. 105
stove; they will take about two hours;
take them out of the hraise ; dry and
glaze them ; strain the braise, skim the
fat off, and reduce it to a glaze ; put
coulis sufficient for the quantity of sauce
that is wanting- ; put about two dozen
of olives that have been pared and scald-
ed ; put sauce on the dish, and the ducks
on the sauce.
N. B. The olives should be pared as
near the stone as possible, and without
breaking : when bo^ed they will come
to their shape.
BOILED CHICKENS AND TARRAGON
SAUCE.
BOILED chickens and tarragon sauce.
Tarragon sauce is made as follows :
pick the tarragon from the sauce, leaf by
leaf; put it on to blanch in a little cold
water; \vhen it boils, strain it off, put it
into a small stewpan, with a little clear
Fd
106 THE TMPKRIAL AND
and pale coloured stock, and boil it
down to a glaze ; add he.shcmell and a
fe\v drop- <>t' tarragon vinegar; boil tbe
cbickens about t \vcnty minutes, put
tbcm in a di^i, and pour tbe sauce over
them.
CHICKENS \\') CELKIIY SM'CE.
BOIL tbe cl'ickciis about twenty mi-
nutes, and make the celery sauce as lol-
lo\vs: cut tbe celery, ;ii'ter bring properly
trii '. into .s.n;Jl pieces ; boil it in
cle. "-k tor a cpiarUr of an hour;
reduce the Mork to a gla/e, and add
beshemell to tbe celei v ; take the 1 chick-
v *
ens up, and dry them in a cloth ; put
them on tbe dish, and tbe sauce over
them.
A cum; 1 1; or i:\nniTs.
CUT two rabbits up, ibe same as for a
fricassee ; fry them in a little clariticd
ROYAL COOK. 107
butter until they are of a light brown
colour; put them into a stewpan, with
a little stock; let them do very gently
for about a quarter of an hour, then put
a proper quantity of sauce tourney, and
a small table spoonful of currie powder ;
raise a rim of rice round a dish, and put
the rabbits in the middle.
A CURRIE ANOTHER WAY.
CUT up two chickens or rabbits, the
same as for a fricassee ; fry them in a
little butter until they are of a light
brown colour; put them into a stewpan,
with a little stock ; then chop three or
four large onions very fine, and put them
to the rabbits or chickens ; the onions
should be fried in butter ; let them do
very gently for about half an hour, then
put a spoonful of currie powder, and a
little Cayenne pepper ; boil some India
F 6
108 THE IMPERIAL AN 7 D
rice, put it on a sieve, and dry it crisp
before th;' fire; then put the currie on a
dish, and the rice on another dish.
A FRICASSEE OF CHICKENS.
CUT up two chickens very neat; take
the thigh hones from the legs, and put
the chickens into a stewpan, with cold
water, and put them on the fire to
blanch ; u hen they come to a boil, take
them off the fire and put them into cold
water; put the trimmings in a stewpan,
with a little lean ham, two onions, (a
few cloves stuck in the onions), a fag-
got, and a few blades of mace ; put them
on the fire to boil for an hour, with about
half a pint of water ; then strain it off,
and put it to the chickens, with about
two ounces of butter ; let it simmer over
the stove for about half an hour ; put a
bit of butter into a stewpan ; when melt-
ROYAL COOK. 109
ed, put a little flour and stock from the
chickens, and add as much cream as will
make it of a good white : it is a custom
with some to thicken it with a liaison ;
a liaison of three eggs will do ; put a few
drops of garlic vinegar, half a lemon
squeezed, and a little sugar.
FAT LIVERS IN CASES.
SCALD the livers for a few minutes, to
take away any bitterness that might re-
main from the gall ; lay them on a cloth
to dry ; then butter a tart-dish, put in
the livers, and sprinkle them with pep-
per and salt ; put them in the oven for
ten minutes ; have a proper case the size
of the dish, put the liver and liquor in
the case, and put the dish, with the case
on it, in the oven for a few minutes.
N. B. If they are too much done,
they become hard.
110 TIIK IMPERIAL AXD
\ < i\ I:T OF
CUT up a hare (that; has not been
roasted too dry 1 as neat as you can, b\
leaving- as little bone as possible ; put
the trimmings into a stewpan, \v itli four
lar< v c onion^, a fa^ot of th\me and
* DO
parsley, a \\-\\ blades of mace, a pint of
good stock, and a pint of port wine ; put
them on a slow stove ; let it boil very
ovniK for two hours, and strain it olV ;
put a bit of butter into a Mcwpan to
melt, and add a little ilour; stir it about,
to mix it. and then put the li<|iior that
was strained from tin- trimmings of the
hare; let it boil for a lew minutes, and
strain it through a tammy ; boil two
dozen of button onions in slock, and
put them to the rivet : dish the hare
first, put the sauce over it, and onions at
the top.
ROYAL COOK. Ill
TWO DUCKS BRAISED WITH TURNIPS.
BOXE them and fill them with force-
meat ; put the bones, and any other
poultry trimmings, into a stewpan ; lay
the ducks on the bones, &c. ; put a few
onions, a faggot, a few blades of mace,
a pint of stock, and a little sherry wine;
cover the ducks with sheets of bacon
and paper ; cover them down close, and
put them on a slow stove for two hours :
when they are done, take them up, strain
the braise, skim the fat from it, and re-
duce it to a glaze; scoop as many turnips
as are requisite, and fry them in clarified
butter ; put a little coulis to the glaze of
the ducks, and the turnips in the coulis ;
give them a boil : put the turnips on the
dish first, then the ducks, first glazing
them.
1 ! THE IMPERIAL AND
A FRICANDEAU OF FOWL AND ENDIVE.
PREPAID a fowl as in page 103; lard
it, and lay the bottom of the stewpan
with sheets of bacon ; then lav the bones
of the foul, and any other trimmings,
and the towl upon them ; put in about a
pint of second stock, a few bay lea\ es,
onions, and a faggot ; cover the 1 fowl
with sheets of bacon, and then with
white paper; set it on a stove, and let it
do VCIA gcntl\ ; the slo\\er these kind of
things do the better; put a little fire on
the top of the stewpan ; it should sim-
mer for about an hour and a half; the
liquor should not come near the bacon ;
when done, take it up, and pvit it in the
oven for a few minutes, to raise the lard-
ing, before it is glazed; put the endive
on the dish first, and the fowl on it :
garnish with croutons and carrot roses,
or what you think proper.
N. B. All hidings should be put in
an oven for a few minutes before they
are glazed.
ROYAL COOK. 113
A SALMIE OF WILD DUCKS.
CUT up two wild clucks that have been
dressed and left from the day before; put
the legs, wings, and breasts, cut in slices,
into a stewpan, and set them by until
wanted ; put the trimmings into another
stewpan, with a few shalots, a pint of
good stock, and half a pint of red wine;
set it on a stove, and let it boil for half an
hour ; then strain it off; put a bit of but-
ter into a stewpan ; when melted, put a
little flour, and the liquor that has been
strained from the bones ; give it a boil,
and strain it through a tammy sieve ;
put it into a stewpan, give it a boil,
squeeze a Seville orange in it, and add a
little Cayenne pepper ; then pour it over
the duck, and put it by the side of the
stove ; do not let it boil, else it will be
hard ; the sauce should not be quite so
thick as sauces are in general.
114 THE IMPERIAL AND
A KLWjl'ET OF POULARDE, A\ ITII
MUSHROOMS.
Ci T the breast of one or two fowls
(that have be( 11 roasted or boiled) in o
collo'|<> : put all the other parts into a
stewpan, \\iili some lean ham, a tew sha-
lots, a faggot. Mime trimmings of mush-
rooms, and about a pint of pale coloured
stoek : let it boil very slowly for half an
hour, then strain it off; put a bit of but-
ter into a stc \\ pan, about half a pottle of
mushrooms cut into ihin slices, a table-
spoon fid 'f Stock, ::nd t lie juii'e of half
a lemon (to kd.-]) the mushrooms \\hitc\-
let them do o-entlv for about ten mi-
tj */
nutes; put in ;. link 1 Hour, and shake it
about the stc\\pan; (do not stir it \\ith
a spoon, for fear of breaking the mush-
rooms) ; then add the stock that the
bones of the fowls were boiled in, \\ith
the addition of a little cream; let it boil
ut three minutes, then put it to the
ROYAL COOK. 1 15
fowl, add a few drops of garlic vinegar,
and a little pounded sugar : garnish with
croutons or with paste.
A SOUTIES OF PHEASANTS AND
TRUFFLES.
CUT the breast of two pheasants into
thin collops ; flat them, and lay them on
a souties-pan that has been buttered ; put
in a few chopped truffles (if to be had),
and a few spoonfuls of sherry ; set them
on the stove for a few minutes. At
dishing them, all souties should be left
until the last minute. The sauce is made
as follows : put about a quarter of a
pound of lean ham, cut fine, into a stew-
pan, with the bones of the pheasants ; a
few shalots. a little parslev. a blade or
V '
two of mace, and a pint of stock ; set
the stewpan on the stove to boil very
slowly for an hour, then strain it off;
116 THE IMPERIAL AND
put a bit of butter into a stewpan; when
melted, put Hour to thicken it; stir it a
few minutes over the fire, and then put
in the liquor from the pheasants' hones;
let it boil a few minutes, and strain it
through a tammy ; put a few sliced
truffles in it, a little lemon-juice, and a
dust of sugar ; put the sou ties on the
dish, and the sauce over it : garnish
wit!) paste.
TWO WOODCOCKS A LA TARTAR.
CUT up two woodcocks that have been
roasted : put the wings breast, and legs,
into a stewpan ; the back and inside into
another, with six shalots. half a pintof red
wine, half a pint of stock, and a couple
of bay leaves ; (if there are any odd
bits of snipe, put them in) ; set the stew-
pan on the fire to boil very slow for half
an hour, and then strain it off; put a
small bit of butter into a stewpan ; when
ROYAL COOK. 1 17
melted, put a little flour, (the sauce
should he rather thinner than coulis),
and the liquor the hones of the wood-
cocks were boiiecl in ; let it boil for a
few minutes, keep stirring it all the
while, then take it from the fire and
squeeze a Seville orange in; put a little
Cayenne pepper, and salt, if wanted ;
then put the sauce to the woodcock, and
put it on the side of a stove for a few
minutes; be careful that it does not boil:
garnish with paste and croutons.
SALMIE OF WOODCOCKS.
CUT up the woodcocks; put the legs,
wings, and breast, into a stewpan ; put
the trimmings into another stewpan,
with a little stock, a few shalots, and
about a gill of port wine ; set the stew-
pan on the fire to boil slowly for half an
hour, then strain it through a tammy
1 18 THE IMPERIAL AN !>
sieve into the stewpan that lias the
woodcocks in it; do not put it on the,
fire; make- ilk' dish quite lint before you
put the salniie on ; squeeze an orange in
before you put it on the dish.
PIGEONS \ I.\ < KU'U'DINF., AND
\NT SAUCi:.
Sri ii the pigeons at tlie belly, and
turn the breast over; put four ounces of
butter into a >tc\vpan with chopped sha-
lots, parslev, thvine, mushrooms, pep-
per, and salt ; set the stcu pan on the fire
to melt the butter; put the pigeons on
the dish, but not too near each other;
pour the butter over the pigeons, and
when the butter begins to <>vt cold, roll
D D
the pigeons in bread crumbs, and put
them in a souties-pan that has been but-
tered with clarified butter; do not turn
them till the under-side is brown ; when
ROYAL COOK. 1 19
of a nice brown, lay them on a cloth to
souk the butter from them : lay them
round a dish, and the sauce in the
middle.
N. B. Six pigeons will make a dish;
the breast-bone should be taken out, and
the leg and thigh boned ; the pinions cut
off, the wing bone taken out, and the
pigeons flatted with a flatter; they may
be broiled on the gridiron, over a clear
stove.
COMPOTE OF PIGEONS WITH TRUFFLES.
DRAW the legs of four pigeons in the
same manner as chickens for boiling,
O*
singe them, and fill them with force-
meat; put a small raw truffle in each
pigeon; put the necks and gizzards into
a stewpan, and any other giblets tlv.it are
at hand, about a quarter of a pound of
lean ham, a few onions, a few blades of
mace, a little parsley, two or three bay
120 THE IMPERIAL A X D
leaves, half a pint of sherry, and a pint
of stock; \\-rap the pigeons in sheets of
bacon, put them in the stewpan, ami set
the stew pan over a slo\v r fire to do very
gently for an hour; then strain the li-
quor; skim the fat very clean from it,
and put a little butter into a stewpan to
melt ; when melted, put as much flour as
will make it of a proper thickness; stir
it for a few minutes over the fire before
the liquor is put in; then put the liquor
in; keep stirring it all the while; let it
boil for a few minutes; slice a few truf-
fles, and put them in the sauce; take the
pigeons up, lay them on a cloth to dry ;
then put them on the dish, with the
truffles and sauce over them ; a few fat
livers and force-meat balls may be added.
N. B. Squeeze half a lemon ; season
with pepper and salt, cS:c.
ROYAL COOK. 121
FOWL A LA DAUBE, ORNAMENTED AND
GARNISHED WITH ASPIC.
BOXE a fowl, and fill it with farce;
lay the bottom of a stewpan with fat
ham, or bacon, and half a pint of stock ;
put the fowl in, and cover it with bacon
and paper ; let it do very gently for two
hours ; then set it to cool in the liquor
and fat; when cold, ornament it with
different coloured fat, agreeably to your
own taste ; put chopped aspic round
the edge of the dish, and on the top part
of the fowl. The aspic is made as fol-
lows : lay the bottom of the soup-pot
with lean ham, cut up knuckle of veal,
two old fowls, the bones and giblets of
the fowl that \vas daubed, and any other
trimmings that arc at hand ; the shanks
that are cut from shoulders or legs of
mutton which are going to be dressed
are vt ry useful articles ; put in a dozen
of onions, a small quantity of parsley, a
a
122 TI1F. IMPERIAL AMI
little mace, and t\vo or three heads of ce-
lery : put tour <|uarts of second stock,
and MI it on a stove to boil; when it
conies to a hoi!, take the j>ot off', and put
it to the side to boil very slow for four
or live hours: it is not re<;ui>ite to shim
it, as il does not matter about its bcin; %
clear; when it has boiled a suffieicnt
time, .strain it off, and let it stand until
next mornii:'.;- ; then take the fat very
cK an from th<' s!oek, put a pint of it into
a Stewpan, h;>lf a pound of lean ham cut
verv small, about twelve shalots, one
small clo\r of garlic, a few tarragon
lca\e-, .:iid throe or four bay leaves; sel
the ste\\ pan to boil for about halt' an
hour; then put all the stock into it,
and strain what the shalots, <S:c. \\
boiled in, and put it. to the other; add
a little tarragon vinegar, and set it on a
* o t
stove to melt; when melted, break in
twelve CL^S and shells; whisk all up
together; set it on a brisk stove; keep
whisking it until it boils; let it boil for
O J
ROYAL COOK. 123
a few minutes; then run it through a
jelly bag, and clear it as you would
calves' feet jelly.
N. B. If the stock is not strong
enough, add a little isinglass : twelve
eggs will clear two quarts of aspic.
CAPILOTED FOWL.
THIS is made from the remainder of
roasted fowls which have been left; cut
the fowls up in neat pieces, the same as
for a fricassee ; put the trimmings into a
s,tewpan, with a few shalots, a faggot, a
blade or two of mace, about a quarter of
a pound of lean ham, and a pint of stock;
let it boil slowly for half an hour; strain
it off, and put a bit of butter into a stew-
pan ; when melted, put as much flour as
will dry up the butter, and stir it over
the fire ; then put the liquor which the
bones of the fowls were boiled in; set
G 2
1C4 THE IMPERIAL AM>
the stewpan on the lire to boil lor a few
iViinuUs. strain it througha tammy sieve,
O /
and put it to tin- fowls; sqiiee/e a little
leir.on-juiee, put a little sug-ar, pepper,
and salt; lay the I'nvl neatly on tlie dish,
and Li'ainisi) \\ ith cKuitons.
N. 1>. '1 he sauce should not boil after
the fi:t is pi.t to it.
Fii.Lrr> or IIM-I I.\I:DI:D, AND A
n KI:K of IIMII: i NDKU TIH:.M.
THP; fillets of hait' aic cut the same as
fillets ot' rahh'Us; liie iemainin;_- j>ai t of
the hare put into a stt \\pan, \\iih a le\v
sh.dots, aboi t a quarter of a pound of
lean ham, a fa-.-oot, a feu 1 hlade> of
maef, half a pint of port \\nu-, and half
a j)int ol OO.M! .stoc-k ; put the ste\\-pan
0,1 a sio\'e to h'>il very si -\\-l\- tor t\\'O
]) irs, tlieu .sii .n the liquoi t'iMin the
liare ; and pick nil Jic meat oh the bones;
ROYAL COOK. 125
put the meat to the liquor and the lean
ham ; put it into a tammy, rub it tiirough,
and put it into a stewpan to keep hot;
put the puree on the dish, and the fillets
on the puree.
PIGEONS BRAISED, AND ASPARAGUS
PEAS.
THEY should he tame pigeons, the legs
drawn in, and as much skin as possible
left on the neck ; they should be put on
to blanch in cold water ; when they
come to a boil, take them up, and wash
them in several waters ; put sliced lemon
over the breast, and sheets of bacon over
that ; tie it on with fine twine; put them
in a white braise ; about twenty minutes
will do them; (for the asparagus peas,
see page 96); strain the braise that the
pigeons were done in, skim the fat very
clean from it, and put the bottom on the
fire to boil very fast; when reduced to a
G 3
l'J( THE IMPERIAL AXJ>
glaze, put it to the asparagus peas; dish
the pigeons lir.st, and put the sauce over
them : garnish with paste.
QUENELS OF FOWL.
SCRAPE the white meat off one large
fowl, or two small ones; scrape an equal
quantity ot' fat Inm, and halt as much
Jean ; put it in'o a mortal", with choj)j)C(l
par>!i v. shalot, and musiirooms ; pound
all together; then put in two yolks of
eggs, heat the whites upon a plate with
a knife, mix the yolk-, with the fowl, &c.
hefore the white's are put. in ; then put
in the whites, and mix all well; add a,
litt!" pepper and salt; take it out ot' the
mortar, and put about a pint of good
stock on a quick stove; when it boils,
put some of the queue! into a large.
spoon; have a tea-spoon, and put as
much as it will hold into the stock until it
ROYAL COOK. 127
is all in ; take it up with a slice the same
as you would a poached egg ; the quencl
should be about the size of the yolk of
an egg : pour white Italian sauce over
them.
FOUR PIGEONS LARDED, AND A RAGOUT
OF COCKS' COMBS.
DRAW in the lee;s of four larsre
o o
pigeons, fill them with farce, and then
lard them ; lay sheets of bacon in the
bottom of a stewpan ; put a pint of
stock in it, four onions, a little parsley,
a few bay leaves, and a blade or two of
u
mace ; put the pigeons in, cover them
over with sheets of bacon, and set them
on a stove to simmer for half an hour ;
put some lighted charcoal on the cover
of the stewpan ; when the pigeons are
done, finish them the same as other lard-
ings ; put the ragout on a dish, and the
pigeons on it : garnish with paste.
G 4
TIIK i.MFi.niAi, A\n
N T . I'. Strain the braise, skim the fat
from it, and put tlir liottoni to tin
ragout.
r;i;ui -i. I'.n \isi;i), AND <
l)i;\\\ the le<j;s of tilt' grouse in, tlu:
same as chickens for boil'mi;; lay the
bottom of tin- ste\\ pan with fat. baron,
put in the grouse :uu ' twelve shalots, a
blade OF tWO of mace, t\\o or three bav
I. sres, and a little parsley; blanch off three
\\ lu'c cabbages, eut t h< in in <|uai t<
and let tlieni bnil until three parts done,
then put them in cold \\ater to cool;
when cold, M|iui < them verv dr\- \\itii
\our hand, then piv>> I hem with a (.'loth,
tie them up witli twine, and put them in
the stewpm, with the grouse, to imbihe
the tlavoui' of them ; tlu 1 grouse wdl take
one hour to braise over a verv slow
t
MONT: when they are done, strain <>lf thr
liquor, and bkim the fat from them; put
ROYAL COOK.
a hit of butter into a sicwpan, and set it
on the fire to melt; wlu-n incited, put a.
little flour, and stir it over the fire a few
minutes; then put in the liquor the
grouse were braised in ; let it boil for a
few minutes; keep stirring it while it is
on the fire, to hinder it from stick ing to
the bottom ; if there, should not be sauce
enough, add a little coulis; put the
grouse on the dishes, three on each dish,
and four bundles of cabbage on each
dish ; (the grouse and cabbage should be
laid on a clean cloth, to soak the fat from
them); put the sauce over the grouse and
cabbage.
DAUBED FOWLS.
two large fowls : put a piece of
the prime part of ham that has been
braised in the fowls, and fill them with
farce ; if tru tiles are to be had, put six or
eight in each fowl that has not been
G 5
130 THE IMPERIAL AXD
braised peel them ; put a few sheets of
bacon at the bottom of a stewpan, and the
bones of the fowls, or any other giblets or
trimmings that, yon may have in hand;
put a quart of stock, a fe\v onions, a fag-
got, three hay leaves, and two or three
blades of mace; then put in the fowls,
and cover them with bacon and paper;
set them on a slow stove to do very
gently for two hours, then strain the li-
quor from the fmvK, and skim the fat
very clean from the liquor; put about an
ounce .. f butter into a stewpan, and set
it on the lire to melt ; when melted, put
as much Hour as will dry it up, set it on
the lire, and keep stirring it for a mi-
* O
nute or two; then put the liquor that
the fowls were bruised in, and about half
a pint of good cream that has boiled ; set
the stewpan on the the, and keep stirring-
it until it boils; let it boil for a few mi-
nutes, then strain it through a tammy;
the sauce should be about the thiekn. s
of beshemell; take the fowls up, and put
ROYAL COOK. 131
them on a cloth to soak the fat ; then put
them on the dishes ; put the sauce over
the fowls, hut not all at once ; it should
he put over at three different times ; the
last time should be just before they are
taken out of the kitchen : garnish with
paste.
N. B. If not cut, they will do for pies
or ornamenting.
A JUGGED HARE.
BONE a hare, and put the bones into
a soup-pot, with lean ham, six or eight
large onions, a small quantity of parsley,
a little mace, one pint of stock, and a
pint of port wine ; put the pot on the fire
to boil for two hours, and strain it off;
put the hare on the fire to blanch, with
a little cold water ; when it comes to a
boil, take and wash it in several waters,
then cut the legs into two pieces, the
G 6
\3 ( 2 THE IMPERIAL AND
lon- way ; cut the shoulder part from the
buck; then split the baek down, and cut
each half into three pieces; then put it
into a small soup-pot, and the liquor
which the hones were stewed in ; cut one
pound of ham, fat and lean, into neat
pieces, and put them to the hare; cover
the meat over with paper, and also the
lid of the pot; put the pot into a stew-
pan of water, and let the water come
above three parts up the pot; put it on
to boil ; it should boil for three hours, or
until the hare is quite tender; (when the
water boils away that is in the stewpan,
put more boiling water); when done, put
it on the dish, the hare in the middle,
and the ham round the sides; skim the
liquor very clean from the fat, and put it
to the hare. There may be a few button
onions sent up on the hare. It should
be sent up in a deep dish.
N. B. It will make either a middle or
a flank dish, in lar^e dinners.
ROYAL COOK. 133
PARTRIDGES AND PHEASANTS,
PRESERVED FOR ENTRES AND PJES, FOR DINNERS AND
LARGE ENTERTAINMENTS, WHEN GAME
IS OUT OF SEASON.
THOSE for pies should be bonerl and
filled with farce, and two raw truffles put
in them ; the bones of the partridges or
pheasants to be put in a stewpan, with
two old fowls, a knuckle of veal, about
three pounds of lean ham cut in slices,
half a pound of shalots, a faggot of sweet
herbs, a few blades of mace, a pint of
good stock, and a pint of sherry ; then
cover the bones, &c. with sheets of bacon,
put the partridges on the bacon, and
cover them over with bacon and a sheet
of paper cut to the size of the stewpan,
by way of keeping in all the steam ; put
the stewpan over a slow stove to simmer
very gently until the partridges are ten-
der, but not so as to break; be careful
that the liquid does not come to the par-
Till, IMPERIAL AXD
tridges, as they should l>c done by tlic
steam : when they are done, take them
out, and put them in haeon dUhes, or
what you intend to put them by in ; then
fill the stcwpan up with the hest stock,
and let it hoil very urn'lv for three or
lour hours; then strain it oil', skim the
fat from it, and hoil it down to a <jjaxe,
7 -s 7
(but not quite so lo\\ r ;is lor glazing);
pour the i;la/e while hot over the par-
tridu'c^, then clarify the fat that you
skimmed oil* the liquid, and the fat from
any other hraise that may hi 1 at hand;
/
pour it over the partnd-jvs while hot;
the fat should he at least one iueh deep,
and the hirds entirely eovered.
Pheasants are doiie in the same man-
ner. Those whieh are intended to he
served up hot, for the ilrst course, either
with cabhaire or trulitcs, should not In-
boned, but filled \vith farce, and tin I -
];ut in them; the k i;s should be drawn
in the same as chickens tor boiling.
Those which are intended for u cold pie
110YAL COOK. 135
should be done as follows : raise a pie
according to the number of the birds you
intend to put in; lay a thick layer of
good farce at the bottom ; then take the
fat off the partridges, and put them in
the pie, (but not the glaze) ; cover them
with farce and thin sheets of bacon, or
the fat of a cutting ham, which is what
is generally used for all things that re-
quire to be covered with fat; as, in the
first place, it generally has a finer flavour
than bacon ; and, in the next, the fat of
ham cannot be used in any other way ;
therefore it would be wasted, if not so
used : it answers two good purposes ;
which are, by giving a better flavour,
and being economical : cover the pie in,
ornament it, put it into a slow oven, and
let it stav until it has baked about half an
V
hour ; then take it out, make the glaze
hot that the partridges are taken from,
and put a little good stock to it, to
weaken it; and, when hot, put into the
pie about one pound of triutles (when
THE IMPERIAL AND
they c;in he 1'ad) with six partridges
as th< N ;;-|-("iti\ i:ipro\v tlie flavour of
the p 'J n< . e rule should he fol-
lowed in making a pheasant pie ; either
])iit aspic ovei it, or send M me in a Imt-
tt'r l)(,at. \\ liu 1 1 i> Ha 1'i^t Way, it the j/ic
is tor a M(!C tdi'U', and to In- u^cd at din-
in r time. 1 or hall Mi])pci>, put aspic
o\ IT the hirdv
The part ridges or ])lnas;int> that arc-
intended lor rntit\ .sluudd he N\ r annc(l
h\ the side of a S!ON\' StO\ i : tin' sauce to
hi- made from part of' the u'la/e fiat hc-
lon^s to the hints, and L I ""<I Stock j or hy
])iittiiiL!,- some of the o-ia/e ii to eoulis;
brai.se the cahha^e in a hnavn hiaisc. or
M'itli a liam, or any thing else of that
kind.
POTTF.D HAI'.r..
Ilo\i a liare and cut it up in .small
pkees; cut as much i'at and lean ham as
KOYAL COOK. 137
there is hare ; put it into a stewpan, with
a bit of butter, a little stock, pepper,
salt, and a little fine spice; put it on a
slow stove, to draw down, for an hour;
then put a pint of port wine, and let it
boil very slow till all the liquor is re-
duced to a glaze; put it into a mortar,
and pound it till very fine; taste it, that
you may know if it wants any more sea-
soning ; put it into potting pots, pour
clarified butter over it, and put it into a
slow oven for half an hour; then take it
out, put it to cool, and fill it up with
clarified butter; either send it up in the
pot, or turn it out, and glaze it with
aspic.
CHICKEN PANADO.
BOIL a chicken in a little very good
and clear stock until quite tender ; when
done, take it up, and take the skin off the
breast and legs ; mince the breast and
THE IMPERIAL A\D
- very fine, then pound it in a mortar ;
put the bones in the liquor the chickens
were boiled in ; put them on the stove to
boil while the chicken i -. pounding;
when pounded virv line, put it in a
bason, and a little of the- stock which
the chicken wa> boiled in ; mix it up
with a spoon ; when well mixed, rub it
through a tammv sieve: while that is
O
cloin^, reduce the remainder of the liquid
M'hich the chicken was boiled in nearly
to a glaze; when the chicken i-. rubbed
through the sieve, put it into a stcwpan
that lias the liquid belon^in^- to it ; put
it bv the side 1 ot';i stove to make hot, but
be careful that it does not boil ; season it
with a little salt, so as to make it pala-
table.
MUTTON' l>\\ \DO.
MIXCE either the fillet of the inside of
a chine of mutton when roasted, or the
ROYAL COOK. 139
lean part of a neck or loin ; then pound
it in a mortar, mix it up with a spoon,
and rub it through a sieve ; when done,
put it in a stewpan to warm very gently;
be careful that it does not boil ; season it
with a very little salt.
N. B. Beef or veal panado should be
done the same way ; it is not intended as
a dish for the table, but for a person in
ill health.
SNIPES, OR WOODCOCKS, IN SURTOUT.
TAKE some force-meat (made of veal),
as much beef suet, chopped and beat in
a mortar, with an equal quantity of
crumbs of bread ; mix a little beaten
mace, pepper and salt, some parsley, a
few sweet herbs, and the yolk of an egg;
lay some of this meat round a dish, and
put the snipes in, being first drawn and
half roasted : take care of the trail, chop
it, and scatter it all over the dish : take
11 > THE IMPERIAL AND
- ie jrooil gravy, according, to the big-
ness or your >unmt, some truilles and
mortis, a tew imi.shi<.nm>, a sweetbread
cut in 5, nd tht bortoms of arti-
chokes ( i;t siv,;.ll : Ic't ail stew together,
o
shake them, -mil take the volks of t\vo
or liine eggs, l>tat them up with a
spoonful or tuo of ulii'e u me, and *tir
all together one \\\tv : \\lun it is thick,
O */
t,.ke it oil, let it cool, and jiour it into
the Miiiout: |uit in the ;\oll^ of a 1e\v
hard ( u'u^ heie and there; se;iM>n it with
~* j
he.iteii UKic-e, ])ej)|)ci. and .salt, to your
taste; COVCF it with the 1 loree-meat all
i, tlien nil) in the yolks of e^o-s. to
. O D
colour it, and send it to the oven : half an
h'.mr will do it sufficiently, \\ hieli will he
known by their ap;u-;.rino- of a nice
brown colom : wh'-n done, ser\c them
\\\> either \\ith sin-imp s;iuee or plain
melted butter: garnish \\ilh red cab-
bage.
ROYAL COOK. 141
DUCKS A LA FRANCOISE.
PUT two dozen of roasted chesnuts,
peeled, into a pint of stock, with a k\v
leaves of thvme, two sn;aii onions, a little
whole pepper, and a hit of ginger; take
a line tame duck, lard if, aii<i ball : >ast
it, then put it into the irr.Lvy ; let it
stew ten K.inutes, and add a .ju rter of a
pint of red wine; when the duck is done,
take it out, boil up the gravy to a proper
thickness, skim it very clean from the
fat, lay the duck in the dish, and pour
the sauce over it: garnish with lemon.
CHICKEN- IN SAVOURY JELLY.
ROAST two chickens, and boil some
calves 1 feet to a --ron^ jelly; then take
out the feet, and skim oif the fat; bvit
up the whiti.s of three ea;o-s, and mix
I ~ ~
them with half a pint of white wine vi-
14 l - THE IMPERIAL AN I)
ncg-ar, the juice of three lemons, a blade
or two of iiiacc, a few pepper-corns, and
a little salt; put them to your jelly;
when it has boiled li\e or six iniimi
strain it through a jelly hai^ seyeral times
D ' ~
till it is very clear ; then put a little in
i
the bottom ot' a howl lar^e enough to
r^ D
hold your chickens; \\heu the \ are cold
and the jelly set, lay them in, with their
breasts down; then Jill your bowl <|iiitc
lull \\ith the rest of your jelly, which
yon must take care to keep I'rom setting,
SD that w hen \ on pour it into your bo\\ 1
it will not break ; let it stand all ni^ht,
O
and the next day put \oiir bason into
\\arm \\ater, pretty near the top; as soon
as you find it loose in the bason, lay your
dish oycr it, and turn it out whole.
FLOIMADIM MARE.
LET your hare be a lull <>TO\VII one,
and let it hang up four or live days be-
ROYAL COOK. 143
fore you case it ; let the ears remain on,
but take out all the bones, except those
of the head, which must be left entire ;
lay your hare on the table, and put into
it the following force-meat : take the
crumb of a penny loaf, the liver shred
fine, half a pound of fat bacon, scraped,
a glass of red wine, an anchovy, two
eggs, a little winter savory, some sweet
marjoram, and a little pepper, salt, and
nutmeg : having put this into the belly,
roll it up to the head, and fasten it with
packthread, as you would a collar of
veal ; wrap it in a cloth, and boil it an
hour and a half in a saucepan, covered,
with two quarts of water: as soon as the
liquor is reduced to about a quart, put
in a pint of red wine, a spoonful of
lemon-pickle, one of catsup, and the
same of browning; then stir it till it is
reduced to a pint, and thicken it with
butter rolled in flour; lay round your
hare a few morels, and four slices of
force-meat boiled in the caul of a leg of
144 THE IMPERIAL AND
vea! : when you dish it up, draw the
ja\v-l)om N .UK! stick them in the sockets
of tne eyes; let the ears lav hack, on
% ,
the roll, and stick a sprig t>f mvrtle in
the mouth; strain A our sauce over it,
and garnish with hail>crric> and parsley.
( IIK'KKNS CIIIRIV.I! \TE.
Fi \IM\ the hreast-houcs of your
chickens with a rolling-pin, hut he caic-
' >iat you do not hre.'.k the skin ;
strew some limn ; thin fry them, in hut-
tcr, of a line liulit iirou'ii ; dr\ ::11 the fat
out of the ])an, hut le.i\'e the chickens
in; lav a pound of ^ravy heef, \\irh the
sane (juantity of veal cut in thin slices,
over your chicken^, together with a little
mace, two or three elo\is, some \\hole
pejiper, an onion, a small fa^Liot of sweet
lu-ihs, and a piece of carrot ; then pour
in .1 quart of boiling water, co\er it
ROYAL COOK.
close, and let it stew a quarter of an
hour ; then take out the chickens, and
keep them hot; let the gravy boil till it
is rich and good ; then strain it off, and
put it into your pan again, with half a
pint of red wine and a few mushrooms;
put in your chickens to warm, then take
them up, lay them in your dish, and
pour your sauce over them : garnish
with lemon, and a few slices of cold
boiled ham.
A GOOSE MARINADE.
BONE your goose, and stuff it with
force-meat, made thus : take ten or
twelve sage leaves, two large onions, and
two or three large sharp apples ; chop
them very fine, mix with them the
crumb of a -penny loaf, four ounces of
beef marrow, two glasses of red wine,
half a nutmeg, grated, pepper, salt, a
little lemon-peel, shred small, and the
THE IMPERIAL AXD
volks of lour c^'O's : when \o\\ have
j
stuffed your iniose with tills, sew it up,
fry it of a li^ht brown, and then put it.
into a deep stewpan, with two quarts of
good stock ; cover it close, and let it
stew t\\o hours; then take it out, put it
into a dish, and keep it warm : skim the
fat clean off from the sauce, and put into
it a large spoonful of lemon-pickle, one
of browning, one of red wine, an an-
chovy shred line-, a little beaten mace,
Avith pepper and salt to your taste;
thicken it with llour and butter; dish up
your goose, strain the sauce over it, and
send it to table.
MARINADED FCWl.
11 A is F. the skin from the breastbone. 1
t' a fowl with your linger; take 1 a veal
sweetbread, oysters, mushrooms, an an-
chovy, pepper, nutmeg, and lemon-pec 1;
RO\ r AL COOK. 147
chop them small, and mix them with the
yolk of an egg ; stuff this between the
skin and the flesh, but do not break the
skin ; put oysters in the body of the
fowl, paper the breast, and roast it ;
make good gravy, and garnish with le-
mon.
MACEDONIAN DUCKS.
TAKE four artichoke bottoms, cut
tliem into pieces, and put them into
boiling water, with about a pifrt of gar-
den beans, first scalded and brushed :
boil all together till almost done, and
then drain them : put the whole into a
stewpan, with a good piece of butter,
chopped mushrooms, a little winter sa-
vory, parsley, and shalots all finely
chopped ; add a little flour, two spoon-
fuls of veal gravy, and a glass of white
wine; simmer them slowly till the whole
is. well done, and the sauce reduced to a
H 2
14S iHK iMprniAi. A\P
proper eonsistcnce ; last ol all, add ;i
litt!- coulis, tlu- Mjiuv/e of a lemon, and
a little pepper and salt : serve this ragout
un der tWO ducks quartered ; and braise
in a well-seasoned braise, with slurs ot
veal and bacon.
TO
]1 iviNG ball' maslrd your duck, la\
it OH a dish and carvr it, hut Icax c the
joints han-ini;- together ; throw a little
jK'l-per and Bait, and Squeeze the juice <>l
a Union, over it ; turn it on the breast,
and press it hard with a plate : add to
its own gravy tWO OF three spoonfuls ot
u-ond stork ; cover it close with another
dish over a Stove ten minutes, thru -end
it to table hot in the dish it was done
in : garnish with lemon.
UOYA I, COOK. 149
TO RAGOUT A GOOSE.
HAVIVG beat the breast clown with a
cleaver, press it down with your hand,
skin tt, and dip it into scalding water ;
take it out, and, as soon as it is cold, lard
it with bacon, and season with pepper,
salt, a little beaten mace, and Hour it all
over : take a pound of good beef suet,
cut small, and put it into a deep stew-
pan ; as soon as it is melted put in your
goose, and let it brown on both sides;
then put in a quart, of best stock, ,111
onion or two, a faggot of sweet herbs,
some whole pepper, and a lew cloves :
. i ~L,vi iv. i 11 siew siowlv till
f\ <"* ^/
it is tender: an hour will do it, if it be
small; an hour and a half, if large. In
the meantime, boil some turnips almost
enough, and some carrots and onions
quite enough ; cut your turnips and car-
rots the same as for a haricot of mutton,
and put them into a saucepan, with half
ii :)
1.50 THE IMPERIAL AND
a pint of good stock, a little pepper and
salt, and a piece of butter rolled in tlour;
stew them all together a quarter of an
hour: take the goose and drain it v/cll,
then la)- it in the dish, and pour the ra-
gout over it.
TO STEW GIBLETS.
II \ v i N (. cut the neck into four pieces,
and the pinions into t\vo, slice the giz-
zard, elrm it well, and stew them in
two quarts of second stock, with a fag-
got of sweet heibs, an anchovy, a few
pepper-corns, tlirce 01 n-m x,i~ . -~,
spoonful of catsup, and an onion : as
soon as the giblets are tender, put in two
spoonfuls of white wine, thicken with
flour and butter, squeeze in half a lemon,
and send them to table.
ROYAL COOK. 151
PIGEONS IN SAVOURY JELLY.
HAVING roasted your pigeons with
the 1 icads and feet on, put a sprig of
myrtle in their bills; make the same
kind of jelly as directed for chickens ;
and when it is set, lay in the pigeons
with their breasts downwards, fill up
your mould with jelly, and turn it out.
PIGEONS A LA DAUBE.
TAKE four or five pigeons, cut off their
feet and pinions, and split them through
the breast ; then take out the livers, and
llat them with a cleaver; make a hot
marinade of some scraped bacon, season
it with mushrooms, or two green onions,
pepper, salt, parsley, and a little nutmeg;
fry all together for a tew minutes, and
let the pigeons be heated through in it,
ii 4
1,52 THE IMPERIAL AND
and let tlu'm remain till you put them
upon your gridiron : take a thin slice of
ham for each pigeon, and put them, with
the ham, al\va\> at top; that is, \vhcn
you turn \o>ir pigeops, turn \ ( iir ham
upon them: for your sauce, take a ladle
of o-ood stock, some sweet hasil, a little
par>!cy, a shalot minced very line, and
a L \v slues of mushrooms ; hoi! all to'T-
' O
thei a ft \v minute >: dish the pigeons up
with their hreasts downwards, let vour
M
liam continue upon them, and j)our your
ihem, with the juice of an
oranse or iemon.
A I. A KOYNLR.
TAKE any numher of pigeons you
please that are of an equal si/e, jmt a
peeled trufllc in each, and give them a
fry in hutter; add chopped mushrooms,
ROY A I, COOK. 153
parsley, a slice of ham, and some pepper
and salt; put them into a stcwpan to
braise 1 , with a few slices of veal, first
scalded, and the first seasoning over the
pigeons; cover them with thin slices of
bucon, and put a sheet of white paper
over the hole ; stop the pan close, and let
them simmer over a slow fire till they are
quite tender; take out the pigeons, ami
clean them from the fat; strain the braise,
and boil it a moment, in order to skim it
very clean : when it is ready, squeeze in
a lemon, and pour the sauce over the
pigeons.
PIGEONS A LA PUMPTON.
ROLL out savoury force-meat, like
paste, into a buttered dish, and put a i ur
of very thin slices of bacon, squab
pigeons, sliced sweetbread, asp:iru-us
tops, mushrooms, cocks' combs, a palate
boiled tender and cut into pieces, and
H 5
154 THE IMPERIAL AND
the yolks of four eggs boiled hard : make
another force-meat, and lay it over the
hole like a pie ci list : hake it ; and, when
done, turn it into a dish ; pour in some
rich gravy, and serve it up hot.
TlTvKI.Y A LA DAUBE.
( 1 \T; r i t I.I.Y bone a turkey, and do not
spoil its appearance; stuff it with the fol-
lowing force-meat: ehop outers, and
mix tluni with enimbs oi' bread, pepper,
.salt, shalots, paisley, and butter ; fill
your 'ui key with (his, sew it up, tie it
in a cloth, and boil it white, but not too
much; seive it up with oyster sauce, or
make a rich gravy of the 1 nes, \\itli a
piece of veal, mutton, and baeon; season
with salt, pepper, shalots, and a little
mace; strain it off; and having before
half boiled \our turkey, steu if in ibis
gravy half an hour bkim the gravy well,
ROYAL COOK. JJ.V
dish up your turkey in it, after you have
thickened it with a few mushrooms
stewed white, stewed palates, force-meat
balls, sweetbreads, or fried oysters, and
pieces of lemon ; dish it with the breast
upwards; you may add morels and truf-
fles to the sauce.
LARKS A LA FRANCOISE.
TRUSS them with legs across, and put
a sage leaf over the breast ; put them on
a thin skewer; and between every lark
place a bit of thin lawn ; tie the skewer to
a spit, and roast them before a brisk fire;
baste with butter, and strew over crumbs
of bread; mix it with flour; fry some
crumbs of a fine brown, butter, lay the
larks round a dish, and the crumbs in the
middle.
H 6
156 THE IMPERIAL AND
SNIPES, WITH PURSLAIN LEAVES.
DHAM , and make a force-meat for the
inside of your snipes, but preserve your
ropes for the sauce ; spit them across
upon a lark spit, cover with bacon and
paper, and roast them gently. For sauce,
take some purslain leaves or parsley,
blanch them well in water, put them in a
ladleful of coulis and gravy, a bit of sha-
lot, pepper, salt, nutmeg, and parsley;
ste\v them [^( -nllv for halt' an hour; have
the ropes ready blanched, and put in ;
dish up your snipes upon thin slices of
bread, fried, squeeze the juice of an
orancrc into vour sauce, and serve them
O v
up.
RABBITS SURPRISED.
SKEWER and stuff two young rabbits
as for roasting; roast them, and take thi
ROVAL COOK. 157
meat from the bones, which must be left
whole; chop the meat fine with shred
parsley, lemon-peel, an ounce of beef
marrow, a spoonful of cream, and a little
salt ; beat the yolks of two eggs, boiled
hard, with a small piece of butter, in a
mortar ; mix all together, and stew it
five minutes; lay it on the rabbits when
the meat is off, and put it down close and
even, to make them appear whole ; then,
with a salamander, brown them all over;
pour a good gravy, made as thick as
cream, into the dish, and stick myrtle in
their mouths; serve them up with the
livers boiled and frothed.
RABBITS EN GALLENTINE.
BONE and flatten two young rabbits;
put some force-meat upon them, slips of
lean ham, breast of fowl, and omelets of
eggs, white and yellow, the same as for
15S THE IMPERIAL AXD
garnishing; roll tight, and sew them up
neatly; iard the top part \vitb slip-, of fat
bacon: blanch and braise them : gla/e the
larding, put i;-ood coulis under them, and
serve them hot.
i:\nniTs i:\ M.vrr.LOT.
PRKPAKK two rabbits as for a fricas-
see; put them, with as many pieces of
bacon as there are of rabbit, into a .stew-
pan, with half a pint of stock, two do/en
of small onions, and half a pottle of
mushrooms; cover with paper, and set it
on a stove to simmer lor an hour; then
take the rabbit, &c. and lay it on the
dish, skim off the fat, and reduce the li-
quor nearly to a glaze; put coulis to it,
give it a boil, take it from the fire, and
squeeze half a lemon ; add Cayenne pep-
per and a little sugar; pour it over the
rabbit, and garnish with paste.
ROYAL COOK. 159
FISH MADE DISHES.
SAUMON A LA BRAZE.
SLIT a large eel open ; take out the
bone and the meat quite clean from it ;
chop it fine, with two anchovies, some
lemon-peel cut fine, a little pepper, and
grated nutmeg, some parsley cut small,
and the volk of an eo-o- boiled hard :
+i <j <~s
mix them all together, and roll them
up in a piece of butter; then take
a large piece of fine salmon, OF a salmon-
trout, and put this force-meat into the
belly of the fish; sew it up, .and lay it
on an oval stewpan that will just hold it;
then put half a pound of fresh butter in-
to a stewpan, and when it is melted shake
in a little flour; stir it till it is a little
brown, and then put to it a pint of fish
broth and a pint of Madeira; season it
with pepper, salt, mace, and cloves, and
101) TIIF. IMPERIAL A\D
put in an onion and a bunch of sweet
herbs: stir it all together, and put it to
the ii-h : cover it very close, and let it
stew : when the fish is almost done, put
in some fie-h and pickled mushrooms,
trutiles, or morels eut in pieces, and let
them Mew till the li-h is quite done;
take up the salmon carefully, lay it on a
dish, and put the sauce over it.
SM.MON WITH SWEET IIE11BS.
Mix a piece :-f butter with somr
chopped parsley, shalots, sweet herb-,
mushrooms, pepper, and salt : put some
of this in the bottom of the di-h vou
*/
intend to send to table, then some thin
slices of salmon upon it, and the remain-
der of the butter and herbs upon the sal-
mon : strew it over with bread crumbs,
then baste it with butter, and bake it in
the oven : when it is enough, drain the
ROYAL COOK. It)i
tat from it, and serve it up with a clear
relishing sauce.
O
SOLES A LA FRANCOISE.
SKIN and clean a pair of soles, and
put them into an earthen dish, with a
quart of water and half a pint of vinegar;
let them lie two hours, then take them
out, and dry them with a cloth ; put
them into a stewpan, with a pint of
white wine, a quarter of a pint of water, a
little sweet marjoram, winter savory, and
an onion stuck with four cloves; put in
the soles, sprinkle in a very little bay
salt, cover them close, and let them sim-
mer verv ii'entlv till they are done;
/ o */ /
then take them out, and lav them in a
V
warm dish before the fire; strain the li-
quor, put into it a piece of butter rolled
in Hour, and let. it boil till of a proper
thickness ; lay the soles in a dish, and
\f *
Hi'J TMF. IMPERIAL AND
pour the sauce over them : in the same
manner you may dress a small turbot, or
. .
any tlat fish.
lll.l.i.'rs OF SALMON, WITH CAPERS.
(Yr six thin slices of salmon, Hat
tliem i; - cntlv, and season them \\itli pep-
prr and salt; (first brush them over with
eu\u ; roll them up, and put them into
a Meu pan that willjust hold them; put
about halt' a pint of stork, cover them
with bacon, and set them on a stove for
half an hour: \\lun done, lay them
round a dMi; put a little coulis into a
xtewpau with the liquor the salmon was
done in, a feM capers chopped, a litt ! e
aiK-hovv essence, a glass of Madeira, and
squeeze half a lemon into it, with a little
sim\ir. If for meagre, use a iish stock.
ROYAL COOK. 163
FILLET OF SOLE A L'lTALIENNE.
FILLET a pair of soles; scrape two of
the fillets, and as much fat hacon ; put
it into the mortar, with a little parsley
and shalots, all chopped very fine ; rub
it about the mortar a few minutes ; put
in half the crumb of a French roll that
has been soaked in cream ; mix them to-
gether ; then beat up the white of an egg,
and put it in the mortar, with a little
pepper and salt, and two anchovies,
washed, boned, and chopped very fine;
take it all out of the mortar; flat the fil-
lets of soles, brush them over with egg,
tnen spread the farce on, and roll them
up; put tliem into a uu t ,,aii, (first
covering the bottom with bacon); add a
few spoonfuls of stock ; cover the fillets
with bacon ; put them in a slow oven for
half an hour, then dish them, and pour
white Italian sauce over them. If for
mea re, leave the bacon out.
1 64 Tin; IMTKIUA r. A\ r>
I'lF.s OF SULK, \V1T1I SAl CF A
i.v u F.I M:.
Bo?f] a pair of soles, and cut each Ill-
let in tlmr : butter a SOUties-pan, and
sprinkle it \vitli pepper and salt, chopped
parsley, and mushrooms ; lav the .soles
on. and sprinkle them over ; >ct them
on a sl(>\v stove ; a \ erv ie\v minutes
H
will do them; dish them round the dish
and pour tin- sauce o\ - er them ; scrape
the her!'*. I'm in the pan. and put them to
the sauce; sip a lemon, and add a
It u dmpx of shalot vinegar.
sorrir.s or FISH.
two haddocks, and cut them
in collops; butter a sou ties-pair, sprinkle
it with j><v]>cr and sail, flat the o>llop
oHMi, and put them on the souties-pan;
ROYAL COOK. 16\5
set them over a stove for about three
minutes, turn them, and put them on a
dish ; put the liquor that comes from
the fish into the stewpan, and some be-
shemell, a few drops of the essence of
anchovy, a few drops of garlic vinegar,
a little lemon-juice, and a dust of sugar;
put the sauce over the sou ties, and gar-
nish with paste or croutons.
SEMELS OF TURTLES.
CUT the lean flesh of the turtle into
round pieces about the size and thickness
of a crown-piece ; put about a quarter of
a pound of fresh butter into a stewpan,
with pepper and salt, chopped mush-
rooms, parsley, knotted and sweet mar-
joram, and a very little basil ; set the
stewpan on a stove to melt the butter,
then let it get three parts cold, and put
some clarified butter in a souties-pan ;
]66 THE IMPERIAL AM)
dip the turtle first in the butter and
herbs, and then in bread crumbs; put it
on the soutics-pan, and then on the sto\ c,
to finish : dish them round the dish, and
the Bailee in the 1 middle.
A somr.s or LIVKK OF TURTLE.
BUTTER a sontics-pan, sprinkle it witli
fine herbs, chopped trufllcs, and put a
"lass or' Madeiia wine on it ; eut the
liver in slices, and lay them on the
M>uiic>-pan ; sprinkle them with pepper
and salt, turn them, and the liver will
do in a very short time; put it round
the dish ; put the kidney and hearts
in the middle, and piquant .sauee over
them : scrape the herbs from the south -,-
pan into the sauce.
MATKLOT OF TF.V'M.
SCALE and clean the ten* h, and put
them into a stewpan, with a pint of
HOYAL COOK. 1(>7
stock, a pint of port wine, two dozen of
button onions, half a pottle of mush-
rooms, and a faggot, with a few blades
of mace tied up in it; set it on the stove
to stew for half an hour; then put about
one ounce of butter into a stewpan, with
chopped parsley, shalot, three or four
anchovies, and a little stock ; set the
stewpan on the fire to boil very slowly
for a few minutes ; add a little flour, and
then the liquor from the tench ; put it
on the fire to boil, and keep stirring it
all the time; then rub it through a tam-
my sieve, and put it to the tench, with
about two dozen of oysters and liquor;
(the oysters should be blanched first) ;
squeeze in half a lemon, and garnish
with croutons.
FILLETS OF WHITING.
PUT the fillets into boiling water for
about five minutes ; then take them up,
168 Til F. I M PERI A L A .\ f>
put them into a dish, and put \vliitc Ita-
lian sauce u\ cr them : ^arnMi with paste
or croutons.
\ m;i>M.i> CRAB, HOT on COLD.
Pu K a crab, and put the lish into a
stewpau. with a bit of butter, a little
anchovy essence, mustard, oil, vinegar,
a little rider vinegar, and a few bread
crumbs: mix it well: it' for hot. put it
o\rr the stove 1 , and leturn it into the
^hell ; ])iit bread crumbs over it, and a
little clarified butter dropped on with a
pa^le brush ; put it in the oven, and
brown it with a salamander : if for cold,
put no bread crumbs over it : garnish it
with the small claws, made into a ring,
when only pickled : put the fish that is
on one side into the shell, and what is in
the claws of the other : garnish with
~
pickled parsley round the shell, and the
.small claws round the dish.
ROYAL COOK.
DRESSED LOBSTER, HOT OR COLD.
TAKE the fish from the- tails and claws
as whole as possible; the tail should he
split : lay it on a dish. If for cold,
make the sauce as follows : bruise the
yolk of two boiled eggs with the back
of a spoon ; put a few drops of water to
them, as it will help to soften the eggs ;
when they are rubbed quite fine, put a
little mustard, oil, and vinegar, and a
little anchovy essence, a little pepper,
and a small quantity of elder vinegar ;
put it over the lobster : garnish with
parsley. If for hot, put the lobster into
a stewpan, with a little Italian sauce,
and a little anchovy essence ; dish it,
and garnish with croutons.
A VOLEVENT OF EELS.
BONE an eel and flat it; cut it in
pieces of about an inch long, and put it
I
170 THE IMPF.RIAI. AND
on to blanch in cold water; when it
comes to a boil, take it oil the fire; put
the eel in cold water, and wash it very
clean : .scrape the tat oil'; then put it in
a steu pan, with a littie stock, and set it
on a stov< to .simmer vcrv slow tor a
*
qu:;rtci of ;.n hour, until the stock is
jjuite reduced, (hut not tor the eel to
s'iek to the bottom); put a little bcshe-
11 .i 'I to it ; put in about six yolks of
eggs, boiled bald, and about a do/en but-
t' n onions, nicely boiled ; put a little an-
c'o\v es>enee, M|iiee/.e a little lemon-
juice, and fill the \olevent; first put it
on a napkin, and then on a dish. If for
meagre, use meagre stock.
FILLET OF STHinoX, AM) s \UCE
\ \L.
TAKF. the sk ; n off a piece of a stur-'
gcon oi a pound 01 more; cut it in Ion
IV
O
ROYAL COOtf. 171
slices, (the same as you would salmon for
rolling); flat them, and make a farce
with a part of the sturgeon; scrape fat
bacon, sweet herbs, a roll soaked in
cream, and the white of an egg beat up
to a froth ; mix all together in a mortar,
the egg last; season with pepper and salt,
and put a very little bit of garlic to the
farce ; spread the farce on the sturgeon,
roll it up, and finish it the same as fil-
lets of sole ; put the sauce on the dish,
and then the sturgeon. *" If for meagre,
do not use bacon ; make the sauce
with fish stock.
MORUE A LA CREME,
SALT a slice of crimpt cod one day,
and boil it the next; and, while hot,
break it in flakes ; put about half an
ounce of butter into a stewpan, with a
chopped shalot, parsley, and a spoonful
12
17- TIIF. IMPER1A1 AXD
of stock ; let it boil for a minute or two,
then put a little flour, as mueh as will
make it of a proper thickness; thc'ii put
a little stork; (if for meagre, cream);
give it a boil for a t'e\v minutes, put a lit-
tle anchovy essence, sijiiee/e a little
lemon-juice, and a du^t <>|\ugar; j )U t the
iMi in the sauce; let it stand to get hot
1>\ the 1 Mile of a stove, hut do not let it
boil ; put itas nearly in the middle of adisli
as p.^.sihle : garnish with paste and crou-
tons.
X. H. (Yni'pt cod that has lucn left
tin day heroic \\ ill do very well tor this.
ATLETS OF OYSTERS.
BLANCH the oysters and beard them.
/
put them on a skewer made for that
purpose ; do them over with egg,
sprinkle a little salt and pepper over
them, and then put bread crumbs over ;
ROYAL COOK.
do the oysters twice over \vith e<ru; and
/ O O
bread crumbs, drop some clarified butter
over them with a paste brush, and broil
them on a slow fire: the oridiron should
O
be brushed over with oiled butter, that
the oysters may not stick to the bars :
send the oysters on the skewers to table.
FISH PIE, WITH TENCH AND EELS, AND
HARD EGGS.
CLEAN a brace of tench, and skin two
eels ; bone the tench and eels, and cut
the eels in pieces of two inches long;
leave the sides of the tench whole ; put
the bones of the tench and eels into a
stewpan, with a few onions, a little pars-
ley, -a few blades of mace, half a dozen
anchovies, and a pint of stock; (if for
meagre, put water); set the stewpan on
to boil very slowly for an hour, then
strain it off, skim the fat from it, and put
i 3
174 THE IMPERIAL AND
it to cool; then jmt the tench and eels
into ;i didi : season it with pi j>|)er, suit,
and chopped parsley; put a lew whole
mushrooms in, and >i\ or ei^ht hard
yolks of eggs; add part of the liquor that
the li.sh hones \\ere hoiled in ; put puffed
paste round tiie cd^c of the dish, and
cover it in ; ahcnt half an hour will hake
<t : the oxen .should he rather quick,
Otherwise the paste will not rise; when
the paste he^ins to colour, put some li-
quor over it; when done, put the re-
mainder of the liquor on the lire, to
make hot, and pour it into the pic.
N. B. '1 he toj) of the pic .should he
done over with cgjr, hefore it oes into
an oven.
OYSTERS FRIED IN PATTER.
BLANCH a pint of hum oysters, heard
them, and lav them on a cloth to soak
the liquor from them. Make the hatter
KOYAL COOK. 175
as follows : break four eo-ors into a ba~
oo
son, and beat them up with a spoon ; then
put about three or four spoonfuls of
flour, and blend the eggs and flour well ;
then put half a pint of new milk, a little
at a time; mix it all together, and put a
little pepper and salt ; then put in the
oysters ; put some lard (if not for meagre,
clarified butter) into a stewpan, make it
quite hot, and then put in the oysters,
one at a time ; take them up with a sharp
pointed skewer, and fry them of a nice
light brown ; when done, take them up,
and dish them on a napkin.
VOLEVENT OF OYSTERS.
CUT the volevent out, and bake it ; put
a pint and a half of oysters on to blanch;
when they come to boil, strain them off,
and put them into cold water ; then
beard them ; put a small piece of butter
i 4
176 THE IMPERIAL AND
into a stew pan, and set it on the fire to
melt; when melted, put as much flour as
will dry it up; then pour in the oyster
liquor, and stir it over the fire; when it
conus t<> a boil, put a little bcshemell, (if
it is not for irea^ie; if it is, put a little
cream, and a few drops of essence of an-
chovy) ; give it a boil up, then put in
the oysters, and set the stewpan bv the
.side of the lire, but mind that it does not
boil; bet- ire \ ou (ill the volevent, squeeze
a little- lemon-juice, and put a little pep-
per and s'.lt, if \\anlcd ; put the volevent
in a napkin.
X. 1). All pufVp.We should be dished
on a napkin, eitlur for the first or second
course, bv wav of soaking the butter up.
i
RIM \i L\DE or SMi:i;r>.
TURN the smelts round; put them into
stewpan with half a pint or water, a
ROYAL COOK. 177
quarter of a pint of vinegar, a glass of
sherry wine, a few blades of mace, about
/
a dozen of shalots, a little whole white
pepper, a little salt, and about six an-
chovies, washed ; set the stewpan on the
fire, let it boil very slow for about ten
minutes-, then take off the stewpan, and
take the smelts out of it with a small
slice; pour the liquor over them, and
put them to cool ; dish the smelts when
cold ; strain the liquor over them, and
garnish with parsley or chopped aspic.
MATELOT OF CARP.
SCALE and clean the carp, and put
them into a stewpan, with a pint of
stock, a pint of port wine, two dozen of
button onions, half a pottle of mush-
rooms, and a faggot, with a few blades of
mace tied up in it; set it on the stove to
stew for half an hour; then put about
i 5
178 THE IMPERIAL AXD
half an ounce of butter into a stcwpan,
with chopped parsley, shalot, three or
four anchovies, and a little stock; set
the Ntewpan on the lire 1 to boil for a short
time, then put a little flour, and add the
liquor from the carp : put it on the fire
to boil, and keep .stirring it all the time;
then rub it through a tammv-Mcve, and
/
put it to the carp, with about two dozen.
of oysters and liquor; (the oysters should
be blanched first); squeeze in half a le-
mon, and iianmh with croutons.
' CD
M \Tl.l.OT OF CAItl* \ND EEL.
]}o\i. the carp, put. the bones into a
stewpan, with four whole onions, a little
parsley, ba.Ml, knotted and swet t mar-
joram, a pint of stock, a pint of port
wine, ; ud MX or ei^'lit anchovies, un-
washed; set it on the fire to boil for an
hour, then btrain it off, and put it to the
ROYAL COOK. 179
carp, with about three dozen of button
onions ; set the stewpan on to simmer
gently for an hour, then take it off; put
about two ounces of butter into a stew-
pan, set it on the fire to melt, put as
much flour as will dry up the butter, and
add the stock that the carp was stewed
in ; set it on the fire, and keep stirring-
it, that it may not stick to the bottom ;
add about half a pint of port wine : when
boiled three or four minutes, rub it
through a tammy, and put it to the carp,
with about a pint of oysters (first being
blanched and bearded,) and the liquor;
give the carp one boil up, squeeze a le-
mon just before dishing, and add a little
essence of anchovy, if wanted ; put the
carp on the dish, and the sauce over it :
garnish with croutons.
A PIKE OR JACK BAKED.
TURN the pike round, fasten it with a
skewer, and make some common stuffing,
i 6
180 THF IMPERIAL AM)
the same as lor a fillet of veal ; put it in
tiie belly, and sew it up with packthread;
egg it over with a brush, and put bread
crumbs over it; then drop oiled butter
over it with a paste brush; slice a few
onions, and put them in the dish the
pike is to Iv baked in; put a t'a^ot of
sweet herbs, a hay leaf or two, a little
marjoram, and a sprii;- of basil; add a
pint of stork and hall' a pint of sher; \ :
put it in the oven, so as to have it dour
halt' an hour before it is wanted; strain
the liquor from the pike, and skim the
fat from it ; put about an ounce of butter
into a Mewpan, and set it on the fire to
melt ; when melted, put as much flom
as \\\\\ dry it up; stir it over the fire
with a wooden >poon, and then put in-
the liquor the pike was baked in; set it
on the fire, and keep .stirring it till it
boils; let it boil for a tew minutes, then
add a little essence ofanchovy, and strain
it through a tammy; put it into the stew-
pan to keep hot until wanted ; squeeze
ROYAL COOK. 181
half a lemon in it before it is sent to
table ; put the pike on the dish, a little of
the sauce round it, and the rest in a boat:
remember to take the pack-thread out,
and likewise the skewers ; put some
picked parsley on the middle of the pike r
to give it a neat look.
A SOUTIES OF SALMON, WITH CAPERS.
CUT thin slices from a piece of split
salmon, butter a souties-pan, and sprinkle
it with chopped parsley, shalot, mush-
rooms, pepper, and salt ; set it on a stove
five minutes before it is wanted : when it
has been on the stove three minutes, turn
it, and let it stay the same time, or there-
about; then take it off, and put it round
the dish ; scrape the herbs, &c. into a
stewpan, put a little coulis and a few
chopped capers ; give it a boil, and put it
in the middle of the dish the salmon is
on.
ISC THE IMPERIAL AND
PICKLED SALMON.
PICK i i n salmon is generally had iVoni
tlic oyster purveyors. If it should be
desired to be pickled at home, it, is done
in the following manner: the salmon
should <>f course lie liist cleaned and
>calcd, then split down the middle, and
cut into proper si/ed puvcs ; (the num-
ber of piece*, that the s;ilmmi is to be cut
into, depends upon the size of the sal-
mon'; put the salmon into a fish Keltic,
and as much cold water as will barely
Cover it ; add about a pint of vinegar, a
handful of salt, about a do/en bay leaves,
a little mace, and some white whole pep-
per; when the salmon is done, take it up,
and lay it on a clean cloth; put the li-
quor into a smaller vessel, and set it on a
quick stove to boil until three parts re-
duced ; then put it into a pan to cool;
when cold, put the salmon in. Salmon
done this wav will retain its "-oodncss
*/
for .several months.
ROYAL COOK. 183
CRAYFISH IN ASPIC.
PUT aspic in the mould, so as to be
about a quarter of an inch thick ; let it
stand until quite cold ; ornament it the
same as jelly marbre; then put a little
more aspic ; when that is cold, put more
in, and the crayfish with the shells on,
(only mind to choose those that have the
reddest shells); when the last aspic is
quite cold, fill the mould up, and put it
to cool ; then turn it out, and garnish
with sliced lemon.
A SOUTIES OF CARP.
CLEAN two carps of middling size ;
or, if large, one will do ; butter a souties-
pan, and sprinkle it with chopped shalot,
parsley, a very little basil, pepper and
salt, and a little Cayenne pepper; bone
I 84 THE IMPERIAL A\I>
the carp, and cut it into thin collops;
Hat them, and ]>nt them on the souties-
pan ; set them on a slow stove for a few
minutes; ih,-n turn them, and let tin in
stay for a tew nimutts longer; tlien put
them round the dMi ; scrape the liei f,
&c. into a stc\v|>:m, put a little eoulis,
one L!,lass of port wine, and a little an-
ehovy essence j t u-ive it a hoil uj>, s<|ueeze
a little lemon-juice in, and add a very
little Mi'j,ar; put the sauce in the middle
of the di>h.
N. r>. If for meagre, make the since
fioin the
EELS SPITCHCOCK.
SKF\ two middle-sixcd ccN, and hone
them; Hat them well; then cut them in
lengths of ahout two inches; put about
a quarter of a pound of butter into a
stewpan, with a little chopped shalots,
ROYAL COOK. 185
parsley, sage, pepper, and salt; set the
stewpan over a'stove; when the butter is
melted, take the stewpan off the fire, and
put two yolks of eggs ; mix them well
with butter, &c, then dip the eels, (one
piece at a time), and roll it in bread
crumbs ; make as much stick to the eel
as you can; either broil them, or do them
in a souties-pan, the same as lamb cut-
lets ; they should be of a nice brown ;
before they are dished, lay them on a
clean cloth, to soak the fat from them ;
put them round a dish, and picked pars-
ley in the middle : send anchovy sauce
in a boat.
CARP BAKED.
PUT stuffing into the carp, turn it
round, and brush it over with egg; put
plenty of bread crumbs over it; then
drop oiled butter over the bread crumbs ;
put it in a deep earthen dish, with a little
185 THE IMPERIAL AXD
stock, a few sliced onions, a few bav
ti
leaves, a little parsley, both sorts of mar-
joram, and a sprig or two of basil ; put
in bait' a pint of port wine, and three an-
chovies; put it in the oven; it will take
an hour to bake; ha\ e the carp done a
quarter ot'an hour before it is wanted, on
account of lu\ing the liquor that it was
baked in to make the sauce; put about
an ounce of butter into a stcwpan, and
set it on the fire to melt; then put as
much flour as will dry it up ; put in the
liquor from t ; ,ie carp, gi\e it a boil, and
keep stirring it during the time it is on
the lire; when it has boiled, take it from
the lire, and squee/e a lemon in; put a
little Caxcnne pepper and a little sugar;
put tin 1 carp on the dish, garnish with
paisley, and send the sauce in a boat.
X. B. If the carp is tor a meagre dav,
put butter in the staffing instead of suet,
and use water instead <>f stock; or fish
stock, if convenient: observe this in all
meagre dishes.
ROYAL COOK.
SALMON.
TAKE a piece of salmon of five or six
pounds weight, (or larger, according to
your company); cut it into slices about
an inch thick; after which, make a force-
meat thus : take some of the flesh off the
salmon, and the same quantity of the
meat off an eel, with a few mushrooms ;
season it with pepper, salt, nutmeg, and
cloves, and beat it all together till it is
very fine: boil the crumb of a roll in
milk, and beat it up with four eggs till
it is thick; then let it cool; add four raw
eggs to it, and mix the whole together;
take the skin from the salmon, and lay
the slices in a dish ; cover every slice
with the force-meat; pour some melted
butter over them, with a few crumbs of
bread, and place oysters round the dish ;
put it in the oven ; and, when it is of a
fine brown, pour a little melted butter
with some red wine boiled in it, and over
ISS THE IMPKHIA I. A\ T>
it the juice of a lemon : serve it up hot
to tal)le.
TURBOT.
T.\ K F a dish about the 1 si/e of the tur-
boi, and nil) butter thick all over it;
throw on a little .salt, a little 1 heatcn pep-
per, half a lart;e nutmeg, and .some pars-
ley chopped fine ; pour in a pint of white
wine, cut otV the head and tail, and lay
the turhot in the dish ; pour another pint
of white \U:H' all over; grate the Other,
hdf of tl,< nutmeg over it. and add a lit-
tle pepper, some salt, and chopped pars-
lev: lay a pieci of butter, here and there,
all over; then strew it with Hour and
cnir.:l's of I/,,:.!: heini;- tluis prepared,
put ii in the oven, and let it be done 1 of
a fine brown colour; uhcn you lake it
out, put the tin hot into the di>h in which
you mean to serve it up; then stir the 1
Sauce into the dish it was baked in;
ROYAL COOK. 189
pour it into a saucepan, shake in a little
flour, and let it boil ; then stir in a piece
of butter, with two spoonfuls of catsup
when the whole boils, pour it into a ba-
son, and serve it up with the fish : gar-
nish your dish with lemon ; and you may
add whatever sauce you chuse, as shrimps,
anchovies, mushrooms, &c.
HADDOCKS AND WHITINGS.
WHEN you have gutted and washed
them clean, dry them well in a cloth, and
rub a little vinegar over them, which will
prevent the skin from breaking ; having
done this, drudge them well with flour,
and, before you put them on, rub the
gridiron well with beef suet : let your
gridiron be very hot when you lay your
fish on, otherwise they will stick to it,
and the fish be broke in turning : while
they are broiling, turn them two or three
190 THE IMPERIAL AND
times ; and, when done, serve them up,
with plain niched Imtter or shrimp sauce.
Another, and indeed a very excellent,
method of broiling thc-c fish, is thus:-
when you ha\c cleaned and dried them,
as before mentioned, put them into a tin
oven, and >ct them before a quick lire:
as Minn as the 1 skins begin to rise, take
them from tin- fne; having beat up an
O I
egg, rub it over them with a feather,
sprinkle a fe\v bread erun.b.-, over them,
dualize them well with flour, and rub
your gridiron, \\hen hot, with suet, or
butter; lay <>n your fish, and, when you
have turned them, rub over a little but-
ter, and keep turning- them till they
are done enough.
TURTLE.
TIE a cord to the hind (ins of the tur-
tle, and hang it up; then tic another
cord to the/ore fins, by way of pinioning
ROYAL COOK.
it, (that it should not beat itself, and be
troublesome to the person who cuts off
the head); then cut off the head, (this do
the evening before you intend dressing-
it), and lay the turtle on a block, on the
back shell ; then loose the shell round
the edge, by cutting it; then raise the
shell clean off from the flesh, next take
out the gall with great care ; then cut
the fore fins off; all the flesh will come
with them ; then cut the hind fins off;
take the liver (as whole as you can) from
the entrails; likewise the heart and kid-
neys ; then cut the entrails round the
back bone, and put them in a bucket ;
wash the shell in several waters, to clean
it from the blood, and turn it down to
drain ; in the meantime, cut the fins
from the lean meat, and cut the white,
or belly shell, into about twelve or four-
teen pieces ; turn up the back shell, and
take all the fat from it, (take it out the
same as if you were skinning any thing),
and put it into a stewpan ; saw the rim
10,2 THE IMPKRIAL AND
of the bark .shell about six inches deep,
(a strong lock-saw is what should be
used), and cut it into about ten or t\vel\e
pieces; set the large stewpan on the lire
full of water, and, when it comes to a
boil, dip a iiu in it for a minute or two ;
then take it out and peel it very clean;
when that is done, take another; and so
on, until all are done; then the head;
next the shell, piece by piece; be care-
ful to take' olf all the outside peel and
shell ; then put the .shell into a stewpan,
with about eighteen large onions and a
faggot <>f turtle herbs; fill it up with
water, and set it on the lire to boil;
when it comes to a boil, set it at the fire-
side to boil slow until it becomes quite
tender; next cut the fore fins into four
pieces each, the hind fins into two each,
and put them into a stewpan that will
just hold them ; put twelve onions and a
faggot of turtle herbs; put as much wa-
ter as will cover the 1 tins, and set them on
a -tove; when it comes to a boil, set it
ROYAL COOK. ]O,3
at the fire-side to boil until the fins be-
come tender, so that all the bones wilt
draw out ; take up the fins and draw all
the bones with great care; then take up
the other parts, and do the same ; do not
mix them, but lay them on different
dishes ; strain the liquor that both were
boiled in into one pan ; cut off the lean
meat, for entrees, such as for fricandeau,
grenadines, collops, for roasting; boil-
ing, as chickens, pate's, cutlets, and se-
mels ; then put about a pound of fresh
butter into a soup-pot, and all the lean
meat that is left, three fowls, a faggot of
turtle herbs, a dozen of onions, two
pounds of lean ham, (this should be put
at the bottom of the pot, and a bottle of
Madeira wine); set the pot on the stove
to draw down ; be careful in not bavins:
sU
too fierce a fire ; when it has steamed for
an hour, fill up the pot with the liquor
that the fins and shell were boiled in ;
when it comes to a boil, take the pot.
from the trivet, and set it at the side to
I v 94 Tin, iMPruiAT. AND
boil very slow tor two hours ; then strain
it nil', pick what lean meat you want t'oi
the tureens, and ]>ut it in a stcwpan, with
a little of the stock, to keep it hot:
when tin- stork is boiling, set a person to
scour and scald the entrails ; von must
be particular in scemir that they are verv
1 / .
clean; then cut them in pieces about
two inches lon^; put them on to blanch
in cold water; then wash them out, arid
rover the bottom of a stcwpan with fat
baron; put in the entrails, about a <|nart
of stock, a fc\\ onions, and cover them
over with sheets of bacon, and o/cr that
a sheet of \\hite paper; let them stew
verv u'entlv for three hours; put in two
lemons that have been peeled, and cut in
slices, before they are co\cred with the
bacon; the liver is best as a sou tic.-, ; the
head belongs to the fins; put two pounds
of butter into a stcwpan, with a pound
of the best Westphalia ham, cut very
iine, some chopped mushrooms, truftlrs.
shalot, parsley (double the quantity of
ROYAL COOK. 195
any other herbs), sweet marjoram, knot-
ted ditto, lemon and orange thyme, com-
mon thyme, basil (about half as much
as of the other herbs), a Spanish onion,
and a pint of good stock ; set the stew-
pan over a slow stove to simmer for an
hour, then put a plateful of flour; keep
stirring it about for a few minutes over
O
the fire, then put in the turtle stock (by
a little at a time, as, were it all put in at
once, you could not mix the flour so
well), and four or five quarts of good
stock, or as much as yon think will be
wanted, and one bottle of Madeira ; let
it boil for a few minutes, then rub it
through a tammy, return it into a soup-
pot, and callipee and callipash with it;
cut it in pieces of about two inches square,
or thereabouts ; put the fins into another
soup-pot, and some of the turtle-soup
with them ; put force-meat and egg-balls
to both; the green fat should be boiled
by itself in stock, and a little Madeira
wine; when done, cut it in small pieces,
and put it to the soup; season the soup
THE IMPl'.RI.M. AND
with Cayenne pepper and a little fine
spice ; he careful in using Cayenne pep~
per, as it is easy for the company to add
a little, if ncecs.sary ; sipicc/e four le-
mons and three Seville oranges into a ha-
<T>
son, and put a pint of Madeira \vine, a
table-spoonful of sifted su^ar, and a little
salt, if wanted; put three parts to the
sou]), and the other to the fins; this
should not he put in until a few minutes
before dishing time; he careful that it
dues not hod after the lemon is put in;
if the shell is sent up to tahle, put a rim
of hut paste round it; ornament, it as
fancy directs; put it in the oven with a
little of the turtle stock ; when sent to ta-
hle, fill it as \ on would a tureen ; put what
lc.;n meat you have in the tureens, he-
fore the soup; if the lean meat is put to
the soup, it is apt to hod to pieces, and
spoil the look of the turtle; if the turtle
is for meagre, use either fowl, veal, or
ham; hut none of the lean meat can he
red for made dishes, as it will all he
1 fur the soup.
ROYAL COOK. 197
SWEETS.
CHANTILLA CAKE.
CUT a piece out of the top of a savoy
cake, and scoop out the inside ; put it on
the dish that is to be sent to table ; pour
Lisbon wine into the cake, as the wine
soaks out; pour it over the cake with the
spoon ; when the cake has absorbed as
much wine as it can, pour the remainder
in the dish, and pour custard down the
sides, and also pour some in the middle;
whip up some cream, the same as for a
trifle, and put it in the middle of the
cake ; blanch a few sweet almonds,
cut them in quarters, and stick them
round the edges and on the sides of the
cake.
K 3
198 THE IMPF.RIAL AN'D
SPANISH FRITTERS.
( i HATE two lemons with a fine irrater ;
O
put them into a stewpan, witli a little
water, a hit of cinnamon, and four or five
cloves; .set the steu ]>,m on the stove to
boil for a fe\v minutes; take out the
spice, and put about two ounces of but-
ter ; when melted, put in about four
spoonfuls of tlour, and one of sifted su-
gar; keep stirring it over the fire for a
few minutes ; then take -it off, and break
in six eggs, one at a time ; keep beating
it up until all the eggs are in; then beat
it up for a few minutes, until it becomes
a nice smooth batter, and then put in a
glass of brandy : put some lard in a stew-
pan, make it hot, and drop the batter in
with a tea-spoon ; when they are of a
nice brown, take them up, and put them
on the back of a sieve; sift sugar over
them, and dish them on a napkin.
N. B. The batter should be thick.
ROYAL COOK. 1.99
A SOUFFLE OF GINGER.
PUT a pint of milk and cream on to
boil ; put the peel of two lemons, a little
cinnamon, and a lump of sugar, to make
it sweet; let it boil for half an hour, and
then put it to cool ; then put a quarter
of a pound of butter into a stewpan (that
will hold two quarts), and set it on the
fire to melt; when melted, put in as
much flour as will dry up the butter;
keep stirring it over the fire until it
leaves the bottom of the stewpan ; then
take it off, and break in ten eggs, one at
a time; keep stirring it till the egg is
mixed well with the flour and butter;
mix all the eggs the same way, until it
becomes a thick batter ; then put a suf-
ficient quantity of the milk and cream
that have been boiled ; beat it up well
together, (otherwise the eggs would se-
parate in the boiling); and, when mixed,
put half a pound of West India preserved
K 4
COO THE IMPERIAL AND
ginger, cut in small pieces, a large glass
of brandy, and a little nutmeg; butter a
savoy cake-mould very thick with but-
> */
ter, not \vith the hand, but with a pa.stc-
bru^ 1 : Stick diy cherries :i the mould
in any manner your fancy d;r< Cts : pat t lie
souttle in. and put the mould intoastew-
pan that has boiling water th.it will come
better than half \\ ay up the 1 mould; co-
ver the stf\\ pan. and put iighud char-
coal on the eo\er; keep it boiling very
slow for an hour, or better; take the
mould out of t!'.' stcu'pan about ten mi-
nutes before it is wanted, by which
>
means the soutile will keep firmer; be-
fore it is turned out of the mould run the
knife round it, by wav of loosening it;
t
pour white wine sauce over it. The wine
sauce is made as follows : put about an
ounce of butter into a stewpan ; when
melted, put about hah' a table-spoonful of
flour; stir it until it is mixed with the
butter, then add white wine to it, to
make it of the thickness of melted but-
ROYAL COOK. 01
ter; grate a little nutmeg in it, and put
about half a glass of brandy in the sauce;
pour the sauce over the souffle.
A RATIFIE PUDDING.
PUT a pint of milk and a pint of cream
into a stewpan, with the peel of two le-
mons, a little cinnamon, and sugar; set
it on the fire, and let it boil for half an
hour; then strain it into a bason, and [Hit
the crumb of two French rolls into it;
then butter a savoy mould-cake, and
b
stick dry cherries according to 1' ncv ;
/ O ' f
then pur in half a pound of ratifies in the
mould; break ten eiigs in the bason,
beat them up well, then put the eggs to
the boiled milk, cream, and rolls; stir it
well, so as to blend the rolls, eggs, and
milk, together; then put it in the mould
that has the ratifies in: finish the same
as the ginger soufile : pour wine sauce-
over it.
K 5
<202 THE IMPERIAL AND
RICE SOUFFLE.
LINE a mould (to answer the size of
the di.sh) with tart paste ; put a piece of
bread in it to keep it from falliirg, and
put it in the oven to bake; when done,
take it out, and put it to eool : then put
about a quarter of a pound of Carolina
rice on to blanch in eold water; when it
comes TO ;i boil, take it off, and wash it
in two or three waters ; then put the rice
into about three pints of new milk; put
it on to boil; keep stirring it with a
spoon, otherwise it will stick to the bot-
tom ; while the rice is boiling, put a lit-
tle cinnamon and lemon-peel into about
half a pint of milk, and let it boil some
time, so as to get the flavour of the cin-
namon and lemon-peel ; when you think
it is boiled enough, strain it into the
rice; when the rice is done, put a quar-
ter of a pound of butter? and as much
sifted lump sugar as will sweeten it, and
RQVAI, COOK. 203
a glass of brandy ; then whisk up the
whites of four eggs, and put them to the
rice; mix the whites of eggs well toge-
ther, put it into the paste, and then in
the oven to hake ; first sift a little sugar
over it: about fifteen minutes will bake
it.
DARIOLES, (SO CALLED FROM THE NAME
OF THE MOULDS).
MAKE a bit of half puff-paste, sheet
the moulds, but first butter them, and
dust them with flour; half bake the
paste ; then fill them with custard, made
as follows : put a pint of milk, a pint of
cream, a little cinnamon, and the peel of
a lemon, into a stewpan ; set it on to boil
for a quarter of an hour, and then let it
cool; beat up the yolks of ei<>'ht eir^s in
* v* O v^
a bason, sweeten it with sifted lump su-
gar, pour the cream, c. in, a little at a
time; then mix it well, and strain it
K 6
C04 THE IMPERIAL AM
through a hair-sieve : set it again on tlie
fire, and, when it begins to thicken, fill
the darioles, and put them in the oven
for ten minutes ; when done, turn them
out, and dish them ; sift a little fine su-
gar over them, and glaze them with a sa-
lamander.
CLEAR JELLY, ORNAMENTED OR PLAIN.
PIT the jelly-stock into a stcwpan ;
put ahout a handful of isinglass with it,
a little cinnamon, a few cloves, and a
few coriander seeds ; put the jelly-stock
on the stove to melt ; \\ lien melted, take
it off; for two quarts of jelly-stock, p<rl
(very thin) six Kmons and six Seville
oranges; rub sugar to six more lemons
and six more Seville oranges; then
squeeze them all into a bason that has
the pu'l in, and the sugar that has been
rubbed to the lemon and oranges ; put a
bottle of Lisbon wine, and about half a
pint of brandy ; put all this to the jell):-
IIOYAL COOK. 205
stock, then break eighteen eggs (leaving
out twelve yolks), whites, shells, and the
six yolks, beat up together, and put them
to the jelly-stock ; put sugar sufficient to
sweeten it ; put it on the fire, have a
whisk, and keep 'whisking it until it
boils ; then put it to the side of the stove
to boil for about five minutes ; take it
from the fire, put the cover on, and put
lighted charcoal on the cover, and let it
stay for half an hour ; then put it into
the jelly-bag, prepared in a stand for that
purpose; return it into the jelly-bag un-
til it is clear, which is known by trying
it in a glass; cover it up quite close to
keep it warm, as by that means it will
run the better: as for ornamenting, that
O'
must depend on fancy.
RASPBERRY CREAM.
BOIL a quarter of an ounce of isinglass
iu a very little water ; when dissolved,
20G THE IMPERIAL A X I)
strain it through a hair-sieve; while
warm, put it to a <|iiart of cream ; keep
whiskinir it up while putting the isin-
glass in; warm about half a pint of rasp-
berry jelly, and put it to the cream ; add
a little sifted Mii^ar and a small ^lass of
braml\ ; whisk it up well, until it he 1 -
V
comes (juite thick : then put it into the
mould.
N. 15. In summer, use fresh iasp-
berrics : ahout a pint will make a mould
of ahout a pint and a half; rub it through
a tainmx .
CEDERATA ( i:i.\M.
BOIL a (jiiarter of an ounce of isinglass
in a very little water; when dissolved,
*/
strain it into a (juart of good cream ;
keep whisking the cream while the isin-
glass is putting in. to hinder it from
settling; then put in a i;-lass of brandy
and a table-spoonful of extract ol' cede-
ROYAL COOK. 207
rata; whisk it well up, until it becomes
quite thick; then put it into the mould:
garnish with sliced orange, if in season.
N. B. Add lump sugar.
COFFEE CREAM, IN CUPS.
BOIL a quart of cream, and put a little
isinglass in, (about half an ounce will be
sufficient) ; strain the cream, and put
about a pint of strong coffee; sweeten it
with sugar-candy, and put about a table-
spoonful of cederata, (if to be had) ; put
the cream into a pan, and whisk it up
for about five minutes ; then put the
cream in the cups.
TARTLETS.
SHEET the tartlet-pan with puff-paste;
put what sweet-meat you think proper,.
08 TIIL IMPERIAL AND
cross bar them, and put them in the
o\en to bake; when done, put them on
paper, to sc.uk the butter horn the paste.
G VTEAU MILLI.I I.r.l'R.
A GATEAU millctleur is cut out of
puff-paste; (^thcre are milletleur cutters
for tli.it purpi si : put different sweet-
meats in e\ery piece; >j>m carmel sugar
overall, as it hinders the paste from fall-
' out.
RHENISH CUKVM.
BEAT up the yolks f crj-ht eggs very
fine; add a <piart of jelly, by a little at
a time; then strain it through a lau'n-
sieve; stir it until nearly cold, and then
put it into a mould : garnish with China
orange.
ROYAL COOK.
COMPOTE OF PEARS.
PEEL the pears, cut them clown the
middle, and take out the core; put about
half a pound of sugar on to boil in about
half a pint of water; skim it until it is
quite clear, then put a pint of port wine
to it ; put the pears into a preserving-
pan, and pour the sugar and wine over
them; put in about two dozen of cloves;
cover them over with paper, and let them
boil gently until tender; they will take
two hours : this quantity of sugar and
wine will do for twelve pears.
A TRIFLE.
CUT a few slices off a savoy cake, and
put them at the bottom of a trifle-dish,
(which is something like a salad-dish,
in respect to depth) ; lay a layer of ma-
210 THE IM PERI A I AND
caroon.s on them, and ;i layer of ratifecs ,
pour a pint of Lisbon over the' cakes,
leave it liiiiij- enough to soak all the wine
up, and I lien cover the cake* \vith cus-
tard, made in the following manner :-
put a (juart of milk and cream mixed,
and a link- cinnamon, lemon-peel, and
sugar; let ir hoil for half an hour; take
it off the Stove, and put it to cool: to
this quantity of milk and cream put the
yolks of eight eggs, and a spoonful of
ilour: beat them up in a bason, with ;i
spi'ou, \eiv well ; put the milk in by
little at a time, and keep stirring it all
the while; then >train it through a hair-
sieve int'i a stiwpan; put it on a brisk
fire, and be sure to keep stilling it until
it corner to a boil ; then take it oif, and
put it to cool ; when half cold, add a
glass of brandy and a few .spoonful-, ol
ratifee ; then, cover the cakes with it,
and lay apricot jam upon the custard ;
then put a pint of good cream into a
bason, with the white of an egg, a lump
ROYAL COOK.
of siurnr rubbed to a lemon, and about
O
two glasses of white wine ; beat it up
with a whisk, and skim the froth with a
spoon that has holes in it; lay the froth
on the back of the sieve, which should
be laid upon a dish, to save the drain-
in jrs to return into the pan again, for
O A
whipping ; lay the whipped cream over
the trifle ; put a few harlequin seeds in
any form you think proper : garnish the
edge of the dish with preserved orange,
or dried orange-Dee!,
BLANC MANGE.
PUT an ounce of isinglass into a stew-
pan, with half a pint of water; let it
simmer very gently until the isinglass is
quite dissolved, then strain it into a pint
of cream and a pint of milk mixed ; put
the peel of a lemon in, and a little cin-
namon and sugar; let it boil for fifteen
Cl'J THF. IMPERIAL AND
minutes; blanch t\vo ounces of sweet al-
monds and hall' an ounce of l)itter al-
inonds ; j)otiiid them until they arc' line
enough to u;o through a tammv ; then
** t
mix tin in with the milk and cream, <S.c.;
let all boil lor a few minuto. ; tlu-n nil)
it through a tannin, so as to get all the
almonds through; then put a glavs of
\\liite brandy to it ; \\hen getting cold,
put it in a mould.
N. i!. \\ iicn a larger quantity is want-
ed, u*c almonds and i.singlass accord-
ingly.
AITLi: AND RM'JiERRY TART.
SMKF.T a tart-pan \\ith sliort paste;
put half apple and half bai berries ; put
sugar, and cover it in, and finish the
same as other tarts.
ROYAL COOK. 213
ICEING FOR RICH CAKES.
PUT one pound of very fine sifted
treble-refined sugar into a bason, and
the whites of three new laid eggs; beat
the sugar and eggs up well with a spoon,
until they become very white, and quite
thick ; the more it is beat up, the whiter
and thicker it will get ; when done, put
it over a cake with a spoon, smooth it
with a knife, and garnish it according to
fancy.
N. B. Put the ornaments on before
the iceing becomes dry.
SPONGE BISCUITS OR CAKES.
TAKE fourteen ounces of very fine
flour dried and sifted, one pound of lump
sugar sifted through a lawn-sieve, and
the rind of two lemons grated ; put a
deep pan either over a very slow stove or
before the lire, so as to make the pan
214 THE IMPERIAL AND
quite hot ; (be very careful that the pan
is free from grease; if the |>an has been
used for anv thing else, rub the inside
\_7
with a little llour"; break twelve 1 eggs
into a bason, (lien put them into the pan,
and v hisk tin in up until the eggs be-
come quite thick ; then put in the sugar,
and whisk it up for about live minute's
over a verv slov. stove ; then let it stand
while \ ou are buttering the pans, whieh
require very great attention; the butter
should be worked about the pan until it
beeomes like cream, and very thick;
then beat up the e^u's again for about
I O
li\e minutes; then take thewhi.sk out,
and knock it on the sides of the pan, to
get the batter iVom it; then put in the
flour and lemon-peel, and mix it up with
the spoon; then fill the pans; put them
on a baking sheet, and sift a little sugar
over them through a lawn-sieve, and put
them in the o\ en ; tin oven should be very
quick; they will not take many minutes;
when done, take them out of the pans,
ROYAL COOK. 215
and lay them on a dish, bottom upwards ;
wipe the pans very clean while hot.
N. B. This hatter will do tor Naples
biscuits, and different kinds of drops.
Naples biscuit-moulds are different i'rom
the sponge cake-moulds ; they are to be
had at any tin-shop.
MUSHROOM FRITTERS.
MAKE batter the same way as for pan-
cakes, only make it thicker, otherwise it
will not stick to the mould; (the mould
is made by Mr. Buhle of St. Martin's
Lane) ; have some lard hot in a stewpan,
and have sweet oil in a tea-cup, or some-
thing of the same size, to dip the mould
in; drain the oil from it, then dip it in
the batter, and then immediately in the
hot lard; take it out as soon as the frit-
ter becomes brown, lay them on white
kitchen paper, to soak the lard from
them ; fill the hollow part with custard ;
1 2\6 THE IMPERIAL AND
sift line sugar, and hold the salamander
over to <;la/c the fritters; dish them on
a napkin.
I'll D'AMOURS,
Pi r d'amoiiiN aie made of pulV-pa>tc
cut out in \vliat shape i>, thought proper;
put tin in on a baking sheet ; brush them
over with the white of eir^ ; sift a little
line Mi'^ar over them, and ])iit them in
O 'I
the ovc n ; \\ lit n done, and eold, put any
etmeat that is most convenient;
in in the sh.ipe ot' a p\ ramid.
OI;ANT;I;
S(irFFxr. t \\-clve China oranges into
one quart of jelly ; be.it up six voik.s of
-, rgs with a little warm jelly ; strain it
to the main part, and keep stirring' it
ROYAL COOK. <2 1 7
until it begins to set; then put it into
the mould.
CHINA ORANGE JELLY.
.
RUB the bloom of six China oranges
upon half a pound of sugar ;' peel three
Seville oranges and three lemons very
thin; put them into a stewpan, with a
pint of water, one ounce of isinglass, a
little cinnamon, a few coriander seeds,
and a few cloves ; boil all together until
the isinglass is dissolved; then strain it
in a bason ; put a pint of white wine and
a glass of brandy to it, the juice of the
Seville and China oranges and lemons,
and the sugar that was rubbed to the
d>
China oranges; keep stirring it until
nearly cold, then put it into a mould :
garnish with China orange sliced.
O < - r>
N. B. If you should have clear jelly to
spare, that will answer the purpose better
than making it from isinglass ; rub the
L
CIS THE IMPERIAL AXf
bloom of six China oranges upon a quar-
ter of a pound of sugar, squce/e the
oranges Mruin the juice, and put that
and the sugar to a (juart of clear ji'Hy;
keep Mining it until cold, then put it in
the mould.
ORANf.I. SOITFLE.
Oi;\\(.i M.uiilc, is orange jelly put
into a pan, and \\ linked until nearly
Mitf: then put in the mould: garni^i)
China
CIM r \vn: FOR ORNAMENTS.
TAKE what quantity of gum-dragon
you think proper, put it into a small
deep sweet meat pot : put a-> much warm
water as will cover it, and rover it over
\vilh paper; when it has stood about six
ROYAL COOK. 219
hours, take it out of the pot, and turn it
upside down ; then put it in the pot
again, with as much more water; let it
stand all night; next day strain it
through a cloth ; then put it in a mortar,
with a little treble- refined sugar, sifted
through a fine drum-sieve ; it will take at
least one hour pounding; when it is
pounded enough, it will draw into
strings, and crack against a mortar ; put
a little fine hair-powder in it before you
take it out of the mortar; when taken
out of the mortar, work it up with treble-
refined sugar, sifted as before mentioned,
and one third hair-powder ; make as
many colours as you please ; then make
what ornaments are wanted.
A TAPIOCA PUDDING, EITHER BAKED OR
BOILED.
PUT half a pound of Tapioca in a stew-
pan, with cold water ; set it on the fire
L 2
C'JO TIIK IMPKRIAL AMI
till it comes t<> a boil ; then .strain it oft,
and boil it in a <|uart of new milk; let it
boil slo\v until it has soak'd up all the
milk, then put it into a bason to cool;
break ten cugs, lease out four whites,
beat them up, and s\\eeten with moist
siiLi'ar: add a glass of brandy, two ounce's
of oiled butter, and nutmeg: cither bake
or hod it.
A BEST -<>I:T or ri.i MI* P
,\ rot \ D of raisins stoned, a pound of
currants, \\cll \\ahed and picked, a
pound of M.et chopped very line, a
pound of flour, and as much bread
ci un.b^, a little pounded spice , an ounce' of
pu ierved lemon-peel, an ounce of oraimc-
]x cl, an ounce of citron, about half a nut-
Irteg grated, and a <pni ( cr of a pound of
moist SUOMI- ; mix all togethir bv rubbinor
, ~
i r betwixt your hands, and the n pii? it in a
b..->uii : break c i-ht eggs into it ; put about
ROYAL COOK. 221
h:ilf a pint of new milk, and two glasses of
brandy; stir it up well with a wooden
spoon; be careful not to wet it too much,
for if it is not very thick, the fruit will set-
tle at the bottom; it will Lake four hour*
to boil.
MERINGUES.
BEAT up the whites of four new-laid
eggs with half a. pound of double- refined
sugar, verv finelv Alfred; Lc;.t i' up with
I* *. *
a silver spoon until it becomes thick, like
paste; put about a tea-spoonful of cede-
rata in it; if voa have not that, "rate a
/ c*
lemon in it; whe:i finished, get a sheet
of writing-paper, put it upon a baking
sheet, and drop the batter on the paper;
drop it rather of an oval ; sift some liiu-
sugar over them, and put them in the
oven for a few minutes ; the oven should
be rather slow ; be careful not to let them
bum; when done, take them oil' the pa-
L 3
THE IMPERIAL AND
per, by running a knife under tlicin, but
very gently, for fear of breaking tbcm ;
put a little sweet-meat in them, and stick
two together; they are very proper to
till carnirl baskets, >r gum paste ditto,
or on a dish for .second course or sup-
per.
SMALL CURD AND ALMOND PUDDING,
BAKED.
GET some eheese-eurd; put it on a
hair-sieve to drain the uliey from it; put
a pewter plate over it, and the weight of
tight or ten pounds, to press it quite
dry; then rub the curd through a hair-
sieve, (and put about a quarter of a
pound of butter to about a quarter of a
pound of curd, to be rubbed through
\vith the curd); put it in a bason, and
break eight eggs, (leave out six whites);
sweeten it with sifted lump sugar; grate
two lemons in it, some nutmeg, and a
ROYAL COOK. 223
glass of brandy ; add about two ounces
of sweet almonds, about eight or ten bit-
ter almonds, and a few currants ; butter
the mould well with a paste brush ; then
throw in some fine bread crumbs, so as to
stick to the sides ; fill the mould, and let
them bake for half an hour in a quick
oven ; then turn them out, and pour wine
sauce over them : the same preparation
will do for a large mould, if you want to
match any tiling similiar to it.
N. B. Crumble six sponge biscuits in,
or an equal quantity of savoy cake ; or
French roll, if the latter is not conve-
nient.
SAVOY CAKE.
To one pound of fine sifted sugar put
the yolks of ten eggs, (the whites arc to
be put in a separate pan); beat the yolks
and sugar up well with a wooden- spoon
for half an hour; then whi^k the whites
L 4
C4 THE IMPERIAL ANT)
up until they heeome <|uite stiff, and
white; (stir them into the hat'er, hv lit-
tle at a .i;iu ); \\ hen all is in, add time
quar'i i s of' a |)t)und of llour that has heen
dried IK fore the !i:e, and the r.r.d of a
lemon, grated; thui put the' mixture
in'it the nioiihi.s; thev should he- hahed in
i
a \er\ slow oven; \\lun \nn think they
t /
aie done, inn a knile do\\'ii the middle 1 ;
it' the k.iife conus out (juite elean, the
ci'kes are d- ;ie ; the mould .should he
pared befon you hcuiu the cakes, in
the foil . i ; i_;' manner : h.ivc some elari-
i i hi.tter, and hutter the moulds
with a ^mall hru-h. ( what the painters
e.ill a tool 1 ; mix ahout three ounces of
verv fine mixed sui^ar \\ith ahout an
ounee of iioiir : then throw it all into
one mould, and shake it ahout well ; turn
it out into the other mould, and knoek
the mould Ujioii the tahle, so as to leave
no more sugar than sticks to 'he mould;
he- verv partienlar \\ith the moulds:
there is as much art in prepafmi*' the
ROYAL COOK. 225
mould, as in mixing the batter for the
cake: when for second course, or sup-
pers, they are ornamented with gum
paste.
A CUSTARD PUDDING, EITHER BAKED
Oil BOILED.
L a pint of milk and a pint of cream
together, with cinnamon, lemon-peel, and
nutmeg, for half an hour ; strain it, and
put it to cool ; break eight eggs, (leaving
out four whites), and add about a table-
spoonful of flour ; beat them well; then
add the milk and cream that have been
boiled, and a glass of brandy : if for
baking, put thin puff-paste at the bottom
of the dish (first buttering it) and round
the rim ; then strain the custard into
the dish ; it will take about twenty mi-
nutes : if for boiling, butter the mould,
and let it boil about half an hour: gar-
nish the dish you send it up in with cur-
rant jelly, and pour wine sauce over it.
L5
Till. IMPERIAL AXD
CIIESNUT PUDDING.
BOIT. a do/en and a half of chesnuts a
quarter of an hour; blanch, peel, and
heat them in a mortar, with a little
nr.mi;v-flour, or rosc-\\ atcr, and white
s
wine, till of a line thin paste; heat up
twelve eggs, with the \\ hitc^ ; ignite half
a nutmeg in three pints of cream, a little
salt, and half a pound of melted hutter;
.sweeten it, and mix all together; j)iit it
Over I hi' lire, and stir it till thick; lay
pull'- paste over the dish ; pour the mix-
ture in the di>>h, and send it to the oven :
M lien cream cannot be got, take 1 three
pints of milk; heat up the yolks of four
f H^-s and stir them into the milk : set it
D ~ s
over the fire, stir it all the time, till
scalding hot, and use this instead of
o
cream.
ROYAL COOK. 227
CITRON PUDDING.
TAKE a spoonful of flour, two ounces
of sugar, nutmeg, and half a pint of
cream; mix them together, with three
yolks of eggs ; put them into tea-cups,
and add two ounces of citron, cut very
thin : bake them in a quick oven, and
turn them out upon a dish.
A GEORGE PUDDING.
BOIL a handful of rice in a little milk
till tender, Avith a piece of lemon peel;
drain it, mix with it a dozen of good
sized apples, boiled to a pulp as dry as
possible ; add a glass of white wine, the
yolks of five eggs, two ounces of orange
and citron, cut thin, and sugar; line the
mould or bason with the paste; beat the
whites of eggs to a very strong froth,
L6
CCS THE IMPERIAL AM)
and mix with the other ingredients; fill
the bowl, ;md make it l>rn\\ n : serve it,
bottom upwards, with the following
I O
sauce: two glasses of white wine, a
.spoonful (.f Millar, tin' \ oiks of two I'ii'U's,
and a bit of butter; .simir.tr, without
boding; pour it to and from the. sauce-
pan till of a proper thiekncs.s, then put it
on the pudding.
GOOSEBERRY rfDDINO.
Srrv gooseberries till they will pulp ;
take ;; pint of the juice, pressed through
a sieve, and beat it with time r^s,
beaten and strained ; add an ounce and a
half of butter ; s\\ eetcn and put the crust
round the dish : a frw crumbs of roll
should be n.ixcrt with the above, or four
ounces of Naples biscuits.
liOYAL COOK. 229
A GRATEFUL PUDDING.
To one pound of flour put a pound of
grated bread ; take eight eggs, with half
the whites ; beat them up, and mix with
them a pint of new milk; stir in the
bread and flour, a pound of raisins,
stoned, a pound of currants, half a pound
of sugar, and a little beaten ginger; mix
all well together, pour it into your dish,
and put it in the oven : cream, instead of
milk, will be a great improvement.
LADY SUNDERLAND'S PUDDING.
BEAT up the yolks of eight eggs with
the whites of three; add live spoonfuls
of flour, and a nutmeg grated, and put
them into a pint of cream; butter the
inside of small basons ; fill them half
full, and bake them an hour: when done,
C30 TIIF. IMPERIAL AM)
turn them out of the hasons ; pour
melted huttcr over them, with white
wine and .t>
1T\I.I\N r
l.\v pulled paste at the hot loin and
round the td'jr ot a disli ; over which
O
])d'ir a pint of cream, I'mich rolls grated,
and half a pound of marrow .sliced; take
ttu eggs, hcatcn line, a nutmeg grated,
tucUc pippins sliced, SOUK' orange- pee I,
and suuai, and halt a pint of red wine :
half an hour will hake it.
MARROW 1M ni)IV;.
BOIL cinnamon and lemon-peel for an
hour in a pint of milk ; strain it into a
h;iM>n, and put it to cool ; IK at up the
yolks of bix eggs with half the whites:
ROYAL COOK.
then add the milk that you strained, with
a little brandy and nutmeg ; put puff-
paste round the rim of the dish you
intend to bake it in ; butter the bottom ;
cut the crumb of three French rolls into
slices, and lay them at the bottom of the
dish ; then cut marrow in thin slices, lay
them at the bottom of the dish, and lay
it on the rolls ; sprinkle a few currants
over the marrow ; then lay another layer
of bread, marrow, and currants ; and re-
peat it till the dish is full; about a quarter
of an hour before you put it into the
oven pour some of the custard over it,
and the remainder as you put it in : it
will take about half an hour.
QUINCE PUDDING.
SCALD your quinces tender, pare them
thin, scrape off the pulp, mix with sugar,
very sweet, and add a little ginger and
THE IMPERIAL A M>
cinnamon: to a pint of cream you must
put two or three yolks nt'e^s, and stir it
into your <|ninees till they arc of u o'
thickness: huttcr your dish, pour it i
and hake it.
S\(,() 1H DDINCi.
lion four ounces of sago in \\aterlor
;i tew minutes, strain it <>tV, put it into
about a <|iiart of milk, and hoil it until
t( nd( r ; boil lemon-pet I and cinnamon in
a little milk, and strain it through the
sa^'o ; put the whole into a bason ; break
t-JM-l,t eu'^>, mix \\ell together, and
s\\ei'ten with moist suirar; add a trl'is>
en o
ot' brandy, and nutmci;-; put puil'-pasle
round the rim ot'the dish, and butter the
bottom: three quarters of an hour will
bake it.
ROYAL COOK. 233
T A 11 T S.
CHERRY.
MAKE a good crust ; lay a little of it
round the sides of the dish, and strew a
little suo-ar at the bottom ; then lav in
n v
your fruit and sugar at the top ; put on
your lid, and bake it in a slaek oven :
currants mixed with the cherries will l>e
a considerable improvement. A plumb
or gooseberry tart may be made in the
same manner.
TART DE MOI.
PUT puff-paste round the dish, then a
laver of biscuits, a laver of butter and
*/ f
marrow, another of all sorts of sweet-
meats, and so on, till the dish is full ;
boil a quart of cream, thicken it with
THE IMPERIAL AND
put in a spoonful of orange-flour-
water, s\\trten with .sugar, pour it over
the whole, and hake it halt' an hour.
\\(,l I.K \ TARTS.
l'\i;r and eore golden pippins or non-
pareils; take the .stalks of angelica peel,
and evit them into small pieees ; apples
and angeliea, of each an e(|iial <|iiantit\ ;
boil the apples in water enough to eover
tlirm, with lemon-peel and line sugar; do
them gtntl\ till they Income a thill
s\ nip, then strain it oil; put it on the
tiie with the angeliea in it, and let it boil
f
ten minute's: make a puff-paste; lay it. at
the bottom of the tin; then the layer of
apples, and the layer of angelica, till full;
pour in some syrup, put on the lid, and
put it in a very moderate oven.
ROYAL COOK. 235
CHOCOLATE TART.
HASP a quarter of a pound of choco-
late and a stick of cinnamon ; add to
them, fresh lemon-peel grated, a little
salt, and sugar; take two spoonfuls of
line flour, and the yolks of six eggs, well
beaten and mixed with milk; put all this
into a stewpan, and let them be a little
time over the fire ; then take it off; put
in lemon-peel, cut small, and let it stand
until cold : beat up enough of the whites
of eggs to cover it, and put it into puff-
paste : when baked, sift sugar over, and
glaze it with a salamander.
ORANGE TART.
GRATE a little of the outside of a Se-
ville orange, squeeze the juice into a dish,
put the peel into water, and change it
C36 THE IMPERIAL A\D
often, for four days ; then put them into
a -,:i:cepan oi ' l'.->ilini>- water on the lire,
change the \va'er tuu'e. to take out the
bitterness j anil, uhen tender, \\ipe, ami
beat flu in f.ne 1,1 a mortar : boil thur
\\u-ht in doublc-ietiued sugar into a ^y-
riij). anfl .skin il ; t. ; cn |.iit in the pulp,
and boil all togethei t n I eie .i~: \\ iie
])iit it into the tarts, *. pu-e/.e in liie /(
and b..ke them in a ijav'v oven. Cuii-
scivc oi' oranv-s makes ood tarts.
T \IITS AND < i;i:\M.
KOI. i out thin puff-paste, and lay it in
a paftv-pan; put in raspberries, and streu r
line Mii>Mi' o\cr them : put on a lid, and,
o
when baked, cut it open, and put in halt
a pint of cream, the \olk> of two e^g*,
\vell beaten, und a little MI gar.
ROYAL COOK. 23?
RHUBARB TART.
CUT the stalks in lengths of four
inches, and take off' the thin skin : if you
have a hot hearth, lay them in a dish;
put over a thin syrup of sugar and water;
cover with another dish, and let it sim-
mer very slowly for one hour; or do
them in a block- tin saucepan. When
cold, make them into tarts.
SWEET PATES.
CHOP the meat of a boiled calf s foot,
two apples, -in ounce of candied orange
and lemon- pi el, some fresh lemon-peel,
and juice; mix them with half a nutmeg
grated, the yolk of an egg, a spoonful of
brandy, and fuir ounces of currants,
washed and dried : bake them in small
patty-pans.
238 THE IMPERIAL A\D
PA'IT> LIKE MINCE PIES.
CHOP the kidney and tat of cold veal,
apples, orange and lemon-peel candied,
fresh run-ants, a little white wine, tun
nr three clous, a little brandy, and a bit
<>f siio-ar : bake them in the same manner
as s \veet pates.
\ EVE pvrr.s.
Mixer: veal that is rather under-done,
with parsley, leinnn-prri, a little 1 nut-
me<;-, and salt; add a little ereani. and
ijTavy just Mil'lieient to moisten the meat;
it' \ou ha\e ham, sc'rape a little, and add
to it; do not warm it till the pates are
baked, and ol>s( rvc to put a square bit of
bread into i ach, to prevent the paste
from rising into cake.
ROYAL COOK. 239
PUFFS.
ALMOND.
BLANCH two ounces of sweet almonds,
and beat them fine, with orange-flour-
water ; whisk the whites of three eggs to
a froth, strew in sifted sugar, mix the al-
monds with the sugar and eggs, and add
sugar till as thick as paste : lay it in
cakes, and hake it on paper in a cool
.oven.
CHOCOLATE.
BEAT and sift half a pound of double-
refined sugar ; scrape into it an ounce of
chocolate very line, and mix them toge-
ther ; beat the white of an egg to a high
froth, and strew into the sugar and cho-
colate ; beat it till as stiff as paste ; then
240 THE IMPERIAL AM)
u'ar tin- |>;IJHT, drop tin in on the size of
a sixpinee, anil bake them in a slow
oven.
CURD.
Mix a little rennet in a i|iiart of new
milk; when the eurd conies, and is bro-
ken, j)iit it info a eoaise eloth to drain ;
nib the curd through a hair-sieve with a
spoon, and ten ounee> of grated savoy
biseuit, three ounets of butter, halt' a
Ui ited nntmcir, the grated rind of a le-
O
inon, a table-spoonful ol' \\ lute wine, and
siii^ar to \onr taste: rub the enns \\~ith
.
bnttei', rather more than half fill them,
and bake them forty minutes in a qniek
oven.
l.r.MON.
BRUISE a pound of double-refined su-
gar, and *ift it through a iuic sieve ; put
ROVAL COOK. 5241
it into a bowl, with the juice of two le-
mons, and mix them together ; beat the
white of an egg to a very high froth, put
it into your bowl ; put in three eggs,
with two rinds of lemons grated: mix it
well up, and throw sugar on your paper;
drop on the puffs in small drops, and
bake them in a moderately heated oven.
ORANGE.
PARE off the rinds from Seville oran-
ges, and then rub them with salt; let
them lie four and twenty hours in water;
boil them in four changes of water ; make
the first salt ; drain, and beat them to a
pulp ; bruise in the pieces of all that you
have pared ; make it very sweet with loaf-
sumar. and boil it till thick ; let it stand
O '
till cold, and then put it into the paste.
M
'24 C TIIF. IMPERIAL AXD
SUGAR.
BF \ r in) tin- whites of ten c<ro-s till
v^ O
they rise to a high froth; then put them
into a niarhle mortar, with as much
double-refined sugar as will make it
thick ; nil) it well round the mortar, and
j)iit in a f(-w earraway-seeds ; take a sheet
of waters, and lay it on as broad as a six-
pence, and as high as you can : put them
into a moderately heated oven for a quar-
ter of an hour, and they will look quite
white.
PANCAKES.
BEAT up six eggs, leaving out half the
whites, and stir them into a quart of
milk ; mix your flour first with a* little of
the milk, add the rest by degrees; put in
two spoonfuls of beaten ginger, a glass
of brandy, and a little salt; put a piece
ROYAL COOK.
of butter into your pan, then pour in a
Uulleful of batter, which will make a pan-
cake ; move the pan round, that the bat*
ter may spread all over it : shake the pan ;
and when you think one side is done
enough, turn it ; and when the other is
done, lay it on a dish before the fire, and
serve it as quick as possible.
CREAM PANCAKES.
Mix the yolks of two eggs with half
a pint of cream, two ounces of sugar,
beaten cinnamon and mace, and nutmeg;
rub your pan with lard, and fry them as
thin as possible: grate line sugar over
them.
RICE PANCAKES.
BOIL half a pound of rice to a jelly in
a small quantity of water; when cold,
>i 2
'J 14 THE IMPERIAL AND
mix it with a pint of en-am, ei<>-ht
i O
salt, and nutmeg, stirring a (juarter of a
pound of ImtUT just wanned; add as
much Hour ;^ will make the hatter thick
enough : fry them in as little lard as pos-
sible.
TINK COLOURED PANCAKES.
Don. heat-root till tender, and then
heat it line in a mortar ; add the ynlk> of
four eggs, two spoonfuls of flour, and
three or four of cream ; sucetcn it, and
"rate in half a nutmeg: add a glass of
hiandy : mix. all well together, and fry
your pancake's in butter: garnish them
with green sweetmeats.
ROYAL COOK. 245
FRITTERS.
CUSTARD FRITTERS.
BEAT up the yolks of eight eggs, one
spoonful of flour, half a nutmeg grated,
salt, and a glass of brandy ; put a pint of
cream ; sweeten, and bake it in a small
dish : when cold, cut it into quarters,
and dip them in batter made of half a
pint of cream, a quarter of a pint of milk,
four eggs, a little flour, and a little gin-
ger grated : fry them ; and, when done,
strew over them grated sugar.
WHITE FRITTERS.
WASH two ounces of rice, dried before
the fire; beat it very fine in a mortar,
and sift it through a lawn-sieve ; put
M 3
'J46 Tllh 1MVMUAL AND
it into a saucepan ; \vlicn thoroughly
moistened with milk, a<M to it another
pint; *et it over a stove or a slow fire,
and keep it moving: put in ginger and
candied lemon-peel grated; kec-p it over
the lire till of the thickness of fine
paste; when cold, spiend it. out with a
rolling-pin; cut it into little pieces, and
fake care they do not stick to each other;
flour your hands, roll up the fritters
handsomely, and fry them : when done,
* *
strew on them Migar, and pour orangc-
i!ur-watcr over them.
1IXSTV FRITTERS.
Hi AT some butter in a stcwpan ; thru
take half a pint of ale, and stir it into
it by decrees; add a little flour, and a
.
tew currants, or chopped apples; beat
them up, and drop a l;iri;e spoonful at a
time all over the pan, but be careful they
ROYAL COOK. 247
do not stick together; turn them with
an eu;u* slice: and, when brown, lav them
OO J
on a dish ; strew sugar over, and serve
them hot.
ROYAL FRITTERS.
PUT a quart of new milk into a sauce-
pan ; and, when it begins to boil, pour in
a pint of white wine; take it off, and let
it stand five or six minutes; skim the
curd off, and put it into a bason; mix it
well up with six eggs, and season it with
nutmeg ; beat it with a whisk, and add
Hour sufficient to inve it the thickness of
o
batter; add some sugar, and fry them
quick.
H 4
;4S THE IMPF.IU A T
riKS AND PASTRY
i\ \
Di;\u in the 1 le^s oi'six. pigeons; sea-
c -('ii them with pepper, salt, chopped
shalots, mushrooms, and paisley, all
mixed; lay beef-steaks at the bottom of
the dish ; put a little stock between each
layer of beaf-Steaks ; v nther\\ isc the beet-
steaks are apt to stick together, when
done); lav the pigeons on the beef-
steaks; put in ei^ht hard \olks of eggs,
and cover the pic with puff-paste: it will
take an hour to bake: when done, add
about half a pint of good stock and cou-
lis, mixed.
PATE A LA FRANCOIS?..
RAISE a pie about three inches high ;
lav the bottom with slices of veal, then
V
ROYAL COOK. 249
a few mushrooms, then a few slices of
ham, a chicken cut up, a few more
mushrooms, and a sweetbread cut in
slices; season it with pepper, salt, and
sweet herbs; cover it in, and put it in
the oven : it will take about two hours
in a slack oven : when done, pour oft" the
fat, and put coulis, and six yolks of eggs
boiled hard.
AMIENS PIE.
RAISE a pie to match the ham pie;
bone two ducks, and lilt them with farce;
put them in a stew pan, with a little
stock; cover them with bacon, and set
them on a slow stove to simmer for an
hour; then put them to cool in the liquor
they were done in; when cold, put them
in the pie, first laying a few slices of veal
at the bottom, and farce on the veal ; put
the ducks in, and the liquor, fat, and all
that they were done in, cover them ail
M. 5
THE IMPF.KIAL A\l>
o\ er with bacon ; the pie will take two
hours' baking ; j)iit the bones and giblets
of tbe ducks, and any otbcr giblets tbat
arc at hand, into a stewpan, \vitb a fag-
L^'T, a lew blades of mace, a pint of
sherry, a pint of stock, and about a do-
xcn of shalots; set them on a stove to
boil very slow for two hours; then strain
it off, and skim the tat from it ; put a bit
of butter into a stewpan; when melted,
put (lour to dry up the 1 butter, then the
liquor which the bones, \-c. were boiled
in ; let it boil a few minutes, strain it
through a tammy-sieve, ana put it in the
pie.
X. lj. Put. about one pound of truffles
in the pie before it goes into the oven;
the truliles should be peeled, but not
boiled.
A GOOSE AND TURKEY PIE.
I>O\E two geese and two turke\ -
season the inside with mixed pepper and
ROYAL COOK. 2.5 1
salt, and a little fine spice; put them by
for three clays, and then draw the ;eese
t/ * C?
one within the other; put some good
farce, in the middle, and about six raw
truffles, first being peeled ; then tie the
geese into what shape you think proper ;
do the turkeys the same, and put farce in
the turkeys, and truffles, and about three
pounds of the prime part of Westphalia
ham that has been braised for about two
hours ; then make the turkey the same
shape as the geese; put about one pint
of good stock into a braising-pan (or any
thing of that kind) that will barely hold
them, as by that means they will keep
their shape ; put them on a slow stove to
simmer gently for half an hour, by
way of setting them ; put them to cool
in the pan they are done in ; while they
are cooling, raise the pie ; let them be
thoroughly cold before they are put in
the pie; lay either slices of a fillet of
veal, or rump-steaks, at the bottom of the
pie; then put in a layer of farce, and then
M G
-'">- THE IMPERIAL AND
tlic turkeys and geese; ])llt faR . c between
them, and all round the sides of the pie,
and about two pounds of ra w truffles,'
first being peeled, and cover them with
sheets of haeon ; then cover the pie with
P :l ^<', and ornament it according to
fancy: observe to ornament it strong;
for, if done line, it will not look well, by
being so long in the oven; it should not
I"' put in the oven the same evening that
it is made, hut nr.xt morning, or evening:
the- !>CM ox-en for it, is just when the
l"vad is drawn out; leave it in about
eight hours; when you take it out of the
oven, he careful that you do not spill any
fet that rises to the top, as that .soaks
into the geese and turkeys, and makes
them mellow : this pie will take four and
twenty hours to get cold, therefore you
must prepare accordingly. It ought to
be begun four days before the day on
^vhich it is wanted. Ik-fore the pie is
sent up to the table there should be chop-
ped a-pic put in it, and the sheets of ba-
ROYAL COOK. 253
con taken off. This is the general rule,
but not the rule that I either recommend
or follow ; for this reason : by taking
the bacon off the geese, you let the air
into the pie, and then the aspic will get
sour and mouldy in a few days ; therefore
I recommend the following method :
put the bones of the turkeys and geese,
two old fowls, and two pounds of lean
ham, into a proper sized stewpan, with
twelve onions, six heads of celery, a little
v J
parsley, and other sweet herbs ; put one
pint of water to them, and put the stew-
pan on a stove to simmer very slow for
two hours, but be sure that it does not
catch at the bottom; fill it up with
stock, and let it boil very slow for
three hours ; then strain it off, fill the
stewpan again with water, and let it boil
all the evening; the liquor that was first
strained off put into a stewpan, (first
skimming the fat off), to reduce to the
quantity that you think will iill up the
pie after it is baked, and should be put in
'.2.34 11! K IMPERIAL AM)
about half an hour after it is taken out
of tin- oven, just as much as will hardy
cover tin- bacon; this will make the pie
cat far better.
N. I). Small pies for hall-suppers
should have- the aspic put over them be-
fore they are M nt to table; in every other
respect, all cold pies should be made in
this manner, only varying as to dilferent
meats, &c. A tin case has been invented
for large pies, which is made use of in
the follo\\ ing manner: make paste the
same' as tor a raised pie, brush the inside
of the mould with egg, (be sure to put
plenty on\ roll out the paste about two
inches larger than the bottoms, that it
may turn up on the sides; then roll out
paste to cover the in.side; let it turn over
about an inch; roll pieces of paste t\vo
inches larger than the bottom, egg- four
sheets of large kitchen-paper, lay the
paste on them, put plent\ of egg on the
paste, and put on the tin case; the egg
will make it stick to the tin; then roll
ROYAL COOK. 255
paste out for the sides, roll it in two pieces,
egg the sides, and put the paste on ; rub it
smooth with the palm of yourhand, to hin-
der it from gathering wind, which, if it
does, the paste will blister and break.when
a few days baked ; the paste that goes
round the sides should be about two inches
broader than the side of the pie, so as to lay
over the top and fasten to the bottom
paste, so as to make it a proper thickness,
to enable you to pinch the bottom, and
the same at the top; when the case is pro-
perly covered, then fill the pie as before
directed; cover it in, and ornament it :
as to size and shape, that must depend on
those who are to make or order the pie :
the tin cases are made by Mr. Bailis,
in Cockspur-street, Charing-cross, who
will give a proper direction how to use
them, by lining it with paper, to give a
clear idea to those who may not compre-
hend what I have said upon this subject.
By using those tins, you are sure of all
the liquor remaining in the pie : for in-
'J.~>(> THE MI r Kill A I. A.ND
.stance: make a lar^c pie, without a tin
ca>c: an accident may happen to it, so as
to crack in the oven, which lets the
gravv and goodness out, and of course
the true fhvom of the pie is lost, and the
cook blamed !>v his employer t'or what
he could not avoid ; tor at times the 1 Hour
will not stand the ovc n without crack-
ing: and it certainly does not, take half
the llour, which is a great consideration :
the tin case will last a number of years.
There 1 is another advantage, which is,
then' is DO occasion to set the meat; for
if the meat is not set, when the' crust is
raised it will burst the pic, and of course
let out all the essence of the iii->de,
which cannot be retrieved without
double expense.
A CHRKHIVS IME.
IT is made in the same manmras the
last, with the addition of partridges,
ROYAL COOK. 25?
hares, and pheasants, all boned : as to
the number, it depends on the size which
the pie is to be.
A COLD PARTRIDGE PIE.
CONE partridges, the number accord-
ing to the size the pie is wanted ; make
some good farce, and fill the partridges
with it ; put a whole raw truffle in each
partridge, (let the truffle be peeled) ; raise
the pie ; put a few slices of veal in the
bottom of it, and a thick layer of farce ;
then the partridges, and four raw truffles
to each partridge ; then cover the par-
tridges and truffles over with sheets of
bacon; cover the pie in, and finish it; it
will take four hours' baking ; cut two
O 7
pounds of lean ham (if eight partridges
are in the pie) in very thin slices, put it
in a stewpan, with the bones ynd giblets
of the partridges, and any other loose
TJIK IMPERIAL AND
jriblcts tliat are at hand, an old fowl, a
small quantity of parsley, ;i little mace,
and about twenty-four shalots; put about
half a j)int of stock; set thi 1 stcwpan on
asto\c to draw down for half an hour,
and then put three quarts of good stoek ;
let it boil tor two hours, then strain it
otf, and reduee the li<|uid to one quart,
or until it nearly becomes a i>'la/c : then
. dJ
put one pint of sherry wine to it, and
put it away until the pie is baked; when
the pie has been out of the oven for half
an hour, bod what was strained from the
bono, \c. of the paitnd^cs, and put it to
the pie : let it stand for twenty-four
hours betore it is eut.
\. 15. Do not take 1 any of the fat from
the pie, for that is \\hat prcscrxes it. A
pie made in this manner will be- lit for
eating thiee months after it K eut; in
short, it eannot spoil in ;m\ leasonable
time; all eold j>ic'-> arc made in this man-
ner: either poultry or ^amc that is put
in a raised crust, and intended not to be
ROYAL COOK. 259
eaten until cold, should be boned, and
the liquid that is to (ill up the pie made
from the bones.
PUFF-PASTE.
TAKE three quarters of a pound of
flour, and an egg ; wet it with water, but
be careful not to put too much water at
first; mix it up rather stiff, then work it
in well, with the heel of your hand, until
it becomes pliable, so that it will draw in
strings; then take a pound of butter, and
work it together until it becomes tough ;
roll the paste out rather thick, put all the
butter in at once, and fold the paste quite
even ; then roll it out again, and fold it
up in regular folds; repeat this three
times, then roll it out for use ; be careful
to let it all be of a thickness, otherwise
it will not bake upright, but fall aside in
the oven; if for pates, it should be
nearly a quarter of an inch ; cut out with
I II 1. I MPKKIAL AXD
cutters according to your own fancy;
j', them ",i a baking sheet; brush them
o\ei vith a small paste brush ; di|) it in
volk <ii an c^ii* and a little water; be
D O
careful not to let the cim touch the sides;
then take a cutter three sixes smaller than
what you cut out the pates with, and
cut them in the middle about halt
through; put them in a quick oven im-
mediately ; be particularly attentive to
the oven, as thcv will not take manv mi-
.
mites in baking: if the oven is too quick,
cover them \\ith paper, to keep them
from bcm^ too highly coloured ; when
done, take oil" the tops, ai.d xeoop out the
soft pa Me 1'rom the inside, and put them
on \\ bite kitchen-paper, to soak the but-
ter fiom them ; the\ should not be filled
many minutes before thcv are wanted;
this kind ot'pvistc is u>ed lor all kinds of
tartlets, and what is railed small pastry,
n cat-pies made in dishes, vole-vent*,
pai '>, j;-oodvcau\, \c.
X. 1). All meat-pies should be egged.
ROYAL COOK. "tfl
ANOTHER WAY TO MAKE PUFF-PASTE,
PARTICULARLY IN HOT WEATHER.
CUT the butter in three equal pieces,
have flour of equal weight, roll the but-
ter in, and make as much stick to it as
you can ; wet the remainder with water
and egg, the same as before ; when well
worked, roll the paste out, and put one
third of the butter in ; fold it up, dust it
with flour, and roll it out; then put half
the butter that is left, fold it up, and roll
it out again ; then put in the remainder of
the butter, fold it up, and put it between
two dishes, and leave it for half an hour, or
until wanted ; then roll it out, and fold it
up ; then roll it out for use.
TART PASTE, COMMONLY CALLED
SHORT PASTE.
To one pound of flour rub in a quar-
ter of a pound of butter, wet it with wa-
THE I M PERI AT AND
tcr and two eggs, work it uj> to a propri
stiffness, and roll it out lor use.
N. B. There should he' about two ta-
ble-spoonfiils of sugar to it, when it is for
tarts, or any tiling sweet. This is the
pi i -pi.'! paste tor meat-puddings, dump-
lings, .See. onlv remember to make it
i
without suirar.
HOT rvsTi: rou RAISED PIIX
To one ((iiart of water put two ounces
uf butter ; set it on the (ire to boil ; take
what tlour you think is requisite, break
two eggs into it, and stir the butter and
water with a spoon, so as to mix the egg
with liquid ; then work it up well ;
it should be worked at least fifteen mi-
nutes, and made quite stiff; then put it
in a stewpan before the fire to sweat for
half an hour; then raise your pie to any
shape you please ; it is the better way to
UOYAL COOK.
raise vour pie and finish it before bakin*
o
the clay before you want it, as it will
stand the oven better, particularly if it is
a large one ; but as for small ones, or ca-
ses, they may be made and baked di-
rectly: as for garnishing, your own fancy
must direct you.
ALMOND PASTE FOR SECOND COURSE
DISHES.
TAKE a pound of sweet, and four
ounces of bitter, almonds ; blanch them,
and make them as dry as you can ; put
them into a mortar, and pound them
well ; beat up the whites of three eggs,
OO '
and wet the almonds with it by a little
at a time ; when pounded enough, rub it
through a tammy-sieve ; then get a small
preserving-pan, set it over a stove (not
very fierce), then put the almonds in the
pan, stir in a pound of very fine sifted
'_f''J. Till. IMPEU1A I. AN I)
treble-refined suii'ar, or as much as will
brini>' it to a paste consistence ; take it
out of the preserving-pan, and ]>ut it be-
tween two plates to sweat; when cold,
make it into what shape's you think pro-
per. There arc- shells of different sorts
for almond paste. Make some into cups,
like coffee-cups, and cream jugs, &c.
WOOix (>< K I'll. COLD.
P.\ss the- \\ ondcocks oil' in a little but-
ter and !_M>"d stock, raise a pie, put some
farce in tin- hottom, and a few slice's of
veal from the fillet, and upon that some
more faicc, and then the woodcocks; sea-
son them with chopped paisley, shalots,
mushrooms chopped very line, pepper,
and salt, a very little line spice 1 and Ca\-
enne pepper ; cover the woodcocks oxer
with laree, then with sheets of bacon ;
finish the pic, and put it into the oven ;
ROYAL COOK. 265
it will take three hours to bake; when
done, have some stock of the very hest
sort, and about a pint of sherry to a pie
that contains twelve woodcocks, and
three parts stock to one of wine; put it
in the pie while hot; be careful not to let
any of the fat spill over the sides of the
pie, for this reason ; it soaksin to the
woodcocks and makes them mellow, and
helps the flavour.
N. B. Snipes will answer the same as
woodcocks, only they will take less doing,
of course.
MINCE PIES.
SEVEN pounds of currants, rubbed and
picked very clean, and three pounds and
a halt' of beef suet, chopped very fine,
three pounds and a half of the lean of a
sirloin of beef minced raw, very fine,
three pounds and a half of apples, chop-
ped very fine, (they should be the lemon
N
1 JG() THF. IMPERIAL AM)
pippin), lialf a pound of citron, cut in
vcrv small pieces, half a pound of lemon-
peel, liall' a ])ouii(l <>!' orange-peel, cut
like the cition, two pounds ot' lini' moist
sni>-ar, one oum c nt' line spice, (such as
cloves, niacc, nutmegs, and cinnamon, all
pounded together and sifted), the rind of
four lemons, and tour Seville oranges; all
thcM- to In- ruhhed together until well
mixed ; then put it into a deep pan ; put
over it one hot tic of I randy, one of white
wine of the sherry kind), the juice of the
lemons and oranges that have heen gra-
ted ; mix the wine and hrandv together
- i>
in a hason, and lemon and orange juice ;
pour half over, and press it dou n tii;-ht
with vour hand; then add the other half,
and let it remain at the top, to soak in
hy decrees; cover it up; it should fu-
made six weeks he fore it is wanted; the
pans are sheeted with puff-paste, and
covered with the same: ahout ten mi-
nutes will hake them.
ROYAL COOK. 267
SMALL MUTTON PIES.
RAISE as many small pies as the dish
will hold ; cut the fillet of a neck of mut-
ton, and some fat; take all the skin and
sinews from it, and mince it very fine
i/
with your knife, (not with the chopping
knife); put about a spoonful of stock in-
to a stewpan with the mutton, mix a lit-
tle chopped shalot, mushrooms, parsley,
and a very little pepper and salt ; add it
to the meat, and set it on the fire for a
few minutes, stirring it all the while ;
take it off to cool ; then fill the pies ;
they will take about half an hour baking;
with the meat that is left, put as much
coulis and stock as you think will fill the
pies up; when they are baked, cut the
tops off, and fill them with it; dish them
on a napkin.
N. B. All pastry should be dished on
napkins.
2
THE IMPERIAL AXD
\ WOODCOCK TIE.
a pie according to tlic si/c of
the dish that it is to L;'<> in ; lay a few
slices of veal in the bottom, then a lavcr
of foree-meat, and then put in MX
voodcocks ; season them with line herbs
anil chopped mushrooms ; put in a pound
of ia\v trutlles, pared, and cut in thiek
slices; cover the Woodcocks over with
sheets of bacon ; cover the pie, and gar-
nish according to tane\ : it will take two
hours and a half to bake: when done,
cut the top oil', pour o|]' the fat, and put
in some coulis.
A MUTTON AND I'OT.VTOE IMP. IN A
I:\IM.I) CIM ST.
Jixi^r. a pie about three inches lii^li,
cut a neck of mutton into cutlets, but
ROYAL COOK.
ter a souties-pan, sprinkle it over with
mixed pepper and salt, chopped mush-
rooms, parsley, and chopped shalots ;
lay the cutlets on them, and sprinkle
them over ; put them on a stove about
two minutes, just to set them ; then turn
them, and put them to cool ; when cold,
lay the cutlets round the sides of the pie
in the same manner as you would round
a dish ; scoop potatoes with a turnip
scoop, and put them in the middle;
scrape off the herbs from the souties-pan,
and put them in the pie ; cover it in, and
garnish as fancy directs :.it will take two
hours' baking in what is called a soaking
oven : when done, cut the top off, and
pour off the fat again, but take care none
of the gravy comes out, as that is what
gives it the real flavour; pour a little
good coulis in, and dish it on a napkin.
N. 13. A neck of mutton should be
boned before it is cut up.
N 3
70 THE IMPERIAL AND
A I'ATE GOODEVEAU.
KAISF a small pic about three indies
high ; put force-meat round the sides;
cut a sweetbread in slices, a few fat
livers, and live or six truffles that have
not been braised, or raw; cut them in
slices, and cover the pie in ; when clone,
pour in some good coulis, and a glass of
Madeira wine.
N. I!, lloil tin- coulis and wine
tlier before it is put in the pie.
RISJOLES.
MINCE any kind of white meat, such
as fowl, tin-key, or veal sweetbreads; put
a little beshemell in a stewpan, make it
lint, then put in the mince, season with
pepper and salt, a drop or two of garlick
vim^.ii. the juice of half a lemon, and a
ROYAL COOK. *J7 1
little pounded sugar; put it in a dish to
cool; when quite cold, roll it up, either
round or long ; beat up two eggs in a ba-
son, dip the risoles in them, and roll
them in bread crumbs ; they should be
done twice over ; have some clear lard,
made quite hot; (the lard is not hot
enough for frying either risoles or fish,
until it stops boiling); then put in the
risoles ; have a sieve by the stove where
you are frying, to put them on as soon as
done, which will not be many minutes ;
pick some parsley, and dry it before the
fire ; put it in a proper cullender, and set
the cullender in the lard; about one mi-
nute will be sufficient to crisp it : lay the
risoles round the dish, and parsley in the
middle.
A T1MBALL OF MACCARONI AND
CHICKEN.
BOIL the maccaroni in broth until ten-
der, then put some bcshemell and grated
N 4
517- THE IMPERIAL AND
cheese, and a chicken cut iij> as for a
cassee ; (a chicken that has hrcn lei:
from dinner the day before will do); put
it to the maccaroni, and make it hot, then
put it to cool ; butter the mould that is
intended for the timball, and put in some
bread crumbs, or vermicelli ; shake' it
about : what docs not stick to the mould
turn out; then sheet it with trimmings
of puff-paste that has a little flour worked
in it; when the maecaroni and chicken
is cold, put it in the oven : one hour will
bake it : the oven should not be over
hot : when done, turn it out, cut the top
out. and put a little beshemell, and a lit-
tle in the dish round the timball.
RAISED PIF, WITH V MATS T(>Nf;i h.
/"
RAISE a pie as nearly to the shape of a
ton<n.ie as YOU can, lav some y,>od force-
v */ O
meat (first ir.ade hot; at rhe bottom, cut
ROYAL COOK. 273
the tongue that has been boiled into thin
slices, and the root the same ; lay a slice
of tongue and a slice of the root round
the pie, and put force-meat in the middle;
cover over the tongue, &c. with sheets of
bacon ; cover the pie in, and ornament
it ; it will take an hour or better to bake:
the oven should not be very quick: when
done, cut the top off, pour the fat off, and
put in some coulis : put a glass of Ma-
deira in the coulis : dish it on a napkin.
A TRUFFLE PIE, HOT.
RAISE a pie according to the size of
the dish in length and in breadth, but
not more than three inches deep ; make
a good truffle farce, and fill the pie with
it ; then lay in a pound of truffles that
have been braised and peeled ; cover the
truffles with sheets of fat bacon; then
cover the pie, and ornament it s you
think proper; put it into rather a slow
N 5
274 THE IMPERIAL AND
oven: halt' an hour will bake it: when
done, rut the top of]', and take the fat
ham away ; pour a glass of Madeira wine
in; pur the top on the pie again, and
send it up to table quire hot.
N. ]}. This is L^encrallv sent up as a re-
mo\c for a .second course nxist.
RMSKD PIGEON PIK.
RAIM: a pie, and ])rcj)are six pigeons
the same as for a compote ; draw the legs
of si\ pigeons in, (in the same manner as
chickens tor boiling), singe them, and
fill them with force-meat, and put a small
raw tiuttlc in each pigeon; put the necks
and gi/zards into a stewpan, and any
other giblets that are at hand, about a
quarter of a pound of lean ham, a few
onions, a few blades of mace, a little pars-
ley, two or three bay leaves, half a pint
of sJierrv, and a pint of stock; put beef
steaks at the bottom of the pic, and the
ROYAL COOK. 275
pig-eons on the steaks ; cover the pie in,
and ornament it; (all raised pies should
be made the day before, but not baked) :
it will take two hours to bake it: when
done, take the top off, and put in six hard
yolks of eggs, and fill it up with coulis.
LAMB PIE, IN A DISH.
CUT up a loin of lamb into chops, sea-
son them with pepper, salt, chopped sha-
lot, parsley, and chopped mushrooms ;
lay them in the dish ; put a little stock
between each layer of chops, put hard
ei>'gs, and cover it with puff-paste; it
will take one hour to bake: when done,
put a little stock and coulis mixed.
VENISON PASTY.
BONE, and well season with pepper
and salt, a neck and breast of venison ;
put them into a pan, with the best part
N 6
2/6' THE IMPERIAL AND
of a neck of mutton sliced, and lay if on
them: pour in a glass of red wine: nut
the coarse paste over; hake it two hours,
lay the venison in a dish, pour the gravy
over, and put half a pound of hutter over
it; lay a good pull-paste round the edge
of the dish ; roll out the lid, which mu^t
he a little- thicker than that on the edge,
and lay it on; then roll out another lid
pretty thin, cut it into whatever form
you please, and lay it on the other. It
v *
will keep in the pot it was haked in eight
or ten days; hut the crust must be kept
on, that the air may not get in it.
V KM. SON POTTED.
I'.ON i a side' of venison, take off all the
sinews, and cut it in square collars of
what size yon please; lard it with fat ba-
con, as big as the top of your finger, and
three or four inches long: season with
pepper, salt, cloves, and nutmeg; roll
up, and tie close with coarse tape : put
ROYAL COOK. 277
them into deep pots, with seasoning at the
bottoms, fresh butter, and three or four
bay leaves ; put the rest of the seasoning
and butter on the top, and over that beef
suet, finely shred and beaten : cover up
your pots with coarse paste, and bake them
for four or five hours ; then take them out
of the oven, and let them stand a little;
take out your venison, and drain it from
your gravy ; add more butter to the fat,
and set it over a slow fire, to clarify; then
take it off, let it stand a little, and skim
it; have pots ready for each collar; put
a little seasoning, and some of your clari-
fied butter, at the bottom : then put in
your venison, fill your pot with clarified
butter, and let your butter be an inch
above your meat : when thoroughly cold,
tie it down with double paper, and lay a till
on the top. It will keep several months.
When you want a pot, put it for a mi-
nute into boiling water, and it will come
out whole ; let it stand till cold, stick
bay leaves round, and a sprig at the top.
278 THE IMPERIAL AND
FINE PATES.
SLICE any quantity of cither turkey,
house-lamb, or chic-ken, with an equal
quantity <>t' the tat of lainh, a loin of
veal, 01- the' inside of a .sirloin of beef,
parsley, and lenioii-pccl, shred; pound
all line in a mortar, and season with salt
and white pepper: make a line puff-paste,
roll it out into thin square .sheets, and
put the meat in the middle; cover the
patrs, close- them, cut the paste even,
brush them over with yolks of < L^S, and
bake them twenty minutes in a quick
oven : have ready a little white gravy ;
season with pepper, salt, and a shalot ;
thicken it with cream or butter: when
(lone, cut the hole in the top, and pour
in some Lrravv.
PUFFS, WITH CHICKEN.
CHOP the breast of a fowl, some lean
ham, half an anchovy, add a small quan-
KOYAL COO 1C. 79
tity of parsley, lemon-peel, and shalots
cut very fine, with a little Cayenne, and
pounded mace ; put them into a stewpan,
with two spoonfuls of beshemell ; set
them over a fire for five minutes; put
them on a plate, and, when cold, roll out
some puff-paste, then cut it into square
pieces, put some of the mixture on them,
double the paste, run a gigger iron round,
to make them in the form of puffs ; fry
them in boiling lard, and serve them up
with fried parsley under.
RICH VEAL PIE.
CUT a loin of veal into steaks ; season
with salt, nutmeg, and beaten mace; lay
the meat in your dish, with sweetbreads ;
season it, and add the yolks of six hard
eggs, a pint of oysters, and half a pint of
stock ; lay good puff-paste round your
dish, half an inch thick, and cover it
THK IMPERIAL AND
with the same: hake it an hour and a
quarter in a quick even: het'ore you
.-ervc it, take off the lid. cut it int<> ei^ht
or ten pieces, and .stick them round the
inside of the rim of the dish ; cover the
meat \\ith slices of lemon, and send it
hot to table.
VEAL OR I \>iP, IMF. A T 'OUT.
CUT the meat inLo si> < s. ind
season with p< It, cloves, mace,
and nutmeii'. 1 fine: e a puff-
paste, lay it into the dMi, then put in
your meat, and stie\v o i it >n - ncd
raisins and currants, clean v
picked, and son,. lay on
meat hal i sweet; -.1 it' in
summer, sor < artichol e botl s; hut it*
in winter, scalded li'ivjKs; .dd to this
nish pot; r es h i!el, ;.nd cut into
piece-, candied citron, orange, or lemon-
peel, iaui '.liRt or Lur blades of mace ;
ROYAL COOK. 1281
put butter on the top : close up your pie,
and bake it : have ready against it is
done, the yolks of three eggs, mixed with
a pint of wine; stir them well together
over the fire one way till it is thick ; take
it off, put a bit of sugar, and squeeze in
the juice of a lemon ; raise the lid of the
pie, put this hot into it, close it up
again, and send it to table.
CALVES' FEET PIE.
BOIL the feet in three quarts of water,
with three or four blades of mace, till re-
duced to a pint and a half; take out the
feet, strain the liquor, and make a good
crust; cover your dish, take the tlesh
from the bones, and put half into it;
.strew over it half a pound of currarits,
washed and picked, and half a pound of
raisins stoned ; then lav on the rest of
i/
your meat; skim the liquor it was boiled
C8<J THE IMPERIAL AM-
in, sweeten it to your taste, and put in
halt' a pint of \shiic wine: pour all into
the di.sh; put <n the lid, and bake it an
hour and a halt'.
SWEETBREAD PIE.
LAY puff-paste, half an inch thick, at
the bottom of a deep dish, and put the
force-meat round the sides; cut three or
four sweetbreads, according to the size of
the pie; lay them in first, then artichoke
bottoms cut into four picce.s each, then
cocks' combs, trutlles, and morels, some
asparagus tops, and fresh mushrooms, a
few yolks of cm;> boiled hard, and force-
meat balls: .season with pepjx r and salt;
almost fill the pie with water, cover, and
hake it two liour.s; when von take it out
%J
of the oven, pour in some rich veal
-ravy, and thicken it with a little cream
and Hour.
ROYAL COOK. 283
VEGETABLES, &c.
STEWED MUSHROOMS.
THE mushrooms should be peeled very
thin, and put into water, with the
juice of a lemon; melt a bit of butter
into a stewpan, then put in the mush-
rooms, and a little pepper and salt; set
them over the fire for about fifteen mi-
nutes ; (they should do very slow) ; add
a little beshemell, if for white, and cou-
lis for brown.
X. B. Garden mushrooms are the best.
A CHARTREUSE.
SHEET the mould with sheets of bacon,
cut a carrot in leaves, or anv flower, to
* V
THE IMPERIAL A \ P
ornament tin- bottom of the mould ; then
lay in a Liver of spinagc : >coop the car-
rot as IOULT ;^ the mould i-> deep, (the car-
rots sin mid hi- belled fust, and all the
other vegetables); then trim as many
heads nf celery; roll out spinagc the
same length ami thickness, then put them
upright in the mould. first a carrot, and
next spinage, and so on ; then have some
good force-meat, and put it all round the
sides and bottom of the mould, and (ill
up the middle \\ith cauliflower and be-
shemell ; put a bit of any kind of paste
on the tup, eui;- it over, and bind it to
the force-meat ; then put the mould into
a stew pan of water, so as to come up to
the middle of the mould ; then put the
^rc\\ p.m in the oven for about an hour;
when done, turn it out, and take the ba-
con otV, and soak the fat oft' that runs on
the dish : put a little white Italian sauce
round the bottom of the dish.
ROYAL COOK. 285
MUSHROOMS EITHER FOR FIRST OR
SECOND COURSE.
PARE the mushrooms the same as an ap-
ple; put them in the water, and squeeze a
lemon in the water; then put about two
ounces of butter into a stewpan that will
hold a quart of mushrooms, put in the
mushrooms, a little pepper and salt, and
the juice of two lemons ; put them over a
slow fire to draw down ; they discharge
a great deal of liquor, and should remain
on the fire until the Tumor is boiled
away, and becomes quite dry, but be
careful not to let them stick to the bot-
tom of the stewpan ; when done, put
them into sweetmeat-pots, iill them three
parts full, and fill the pot up to the top
with clarified butter boiled quite hot.
N. B. The pots will not require to be
covered over ; when thcv are wanted for
d
use, put the mushrooms into a stewpan to
warm, strain the butter from them, and
286 THF. IMPERIAL AND
put them cither into brown or white
sauce, according to what thev are wanted
C^ v
for. P.v following tliis method, you may
have mushrooms all the year round.
TfRTLE HERBS IN CJLAZE.
TAKI marjoram, ot'hotli sorts ;in equal
quantity, halt the <|iiantity of basil, as
much of paisley, of lemon, orange, and
common th\me, the >ame quantity as
marjoram, all picked fi'om the stalks; to
a la r;-e handt'ul of < ach herh put. one
pound of >.hal<>ts, t\vo pottle.^ of mush-
rooms chopped \-ery fine, two pounds of
lean ham, a few tru riles, if to he had, as
they help the flavour; put into a stewpaii
one pound of butter, one quart of the
best stock, and then the herbs, ham, .Sec. ;
put the stewpan on a slow stove, to stew
very gently for three or four hours, or
ROYAL COOK. 287
until the stock is quite reduced and the
herbs and ham quite tender; then rub
them through a tammy ; then put them
into a stewpan, and one quart of glaze,
made from the best stock, or the bottom
of braises ; put them on a quick stove,
and keep stirring them while on the fire;
it should be until the glaze is reduced
one quarter, or until the herbs become
quite thick, and begin to stick to the
bottom of the stewpan ; then put it into
oval or round potting pots, as they are
more convenient than the preserving pots
for cutting out small quantities; those
herbs will retain their flavour for six
years, or longer. Turtle herbs done in
this manner will be found very useful for
mock-turtle, calf's head hash, matelot of
different kinds of fish : it takes but a
small quantity to give the proper flavour
to the above-mentioned uses; about a
quarter of an ounce to a pint of sauce,
and so on to a larger quantity.
288 THE IMPERIAL AND
N. B. Tlu-v will be found very useful
* */
to take to the F.ast or West Indies : it*
they should happen to he mould}-, a little
hot water will take it off; the mouldy
taste will not penetrate.
PORTABLE S\VFF 1IF.KKS, TO TAKE TO
sr,\, oil Foil M M.MF.Sl I SE.
WHAT is infant hv saute herhs, is as
follous; .shred tin nips, the red part of
the carrot, LiTecn onions (when in season),
at other times Spanish onions, if to he
had; if not, eoinmon onions, celery,
picked chervil, and cabbage-lettuce; a*
to quantity, that must depend upon how
much soup is wanted, (about a pint of
herbs, when stewed down, will do for
two quarts of soup sante) ; when the
herbs are all cut, and washed particularly
ROYAL COOK.
clean, (as the lettuce and chervil are very
likely to be gritty, if not well washed),
put them into a soup-pot or stewpan; and
if asparagus is in season, add one pint of
asparagus peas to the quantity of herbs
that will be sufficient for two quarts of
soup ; put about one pint of good stock
to them, and put them on 'a slow stove,
to draw down until quite dry; then put
about half a pint of good glaze to them,
and let them simmer in that for a few
minutes; then put them into oval or
round potting pots, fill the pots three
parts full with the herbs, and the next
day fill them up with boiling hot glaze;
each pot should hold about one pint j
when wanted for use, put two quarts of
water into a small soup-pot or stewpan ;
when it boils, put the sante" herbs in-
perhaps it may want a little salt ; one
small lump of sugar will be a great ad-
vantage to the soup.
N. B. The herbs done in this manner
will be as good in six months as thej
o
THE 1MPEHIA1. AND
were the day they were first done; if kept
in a il.ii)!!> |>hue, they \\ill he apt to get
mouldv, lait the mouldy taste will not
penetrate 1 ; pour a little hot water over
the heihs. and the 1 mould will eoine oft",
and leave no taste hehind ; tavern keep-
ers, and tho-e \\lio sill soups, would find
a Lniat advantage in having herhs hy
tliein tor summer use.
r,r.\\> n;r>i.i;\ ID
Tn : I should he u'atlu red \\-licn t'uli
OTOWII, hut not to ha\ e am .seed in
t,
them: it is iuimatc i ial what sort; the
scarlet runners are as i>-ood as any tor the
purpose: make the hrine as follows;
put water (.avoiding to the quantity of
beans you intend to preserve) into a pot,
and as nuieh salt as will he the means of
hearing an egg to ahout the middle of
the water; then put it on to hoil for at
HOVAL COOK. 291
least three hours, but it should not boil
quick, as by so doing it would waste too
much; put the French beans into stone
jars about three parts full; when the
brine is quite cold, fill the jars within
about an inch, and the remainder part
with salad oil; tie a bladder over them ;
they will keep good the year round ; be-
fore using, soak them in warm water, and
change it several times; when they are
put to boil, be particular that the water
boils very fast before the beans are put in,
and keep boiling till they are done.
N. R There is not the smallest doubt
that French beans are a very good and
wholesome vegetable to take to sea on
long voyages, as the salt is very easily
extracted, by putting'them in warm water
for about two hours before using : the ex-
pense of trying them would be very trif-
ling; the early part of September is the
time they are very plentiful, and gene-
rally cheaper, or as cheap, as any other
vegetable.
Q 2
THE IMPI.niAI. AND
VENISON .MADE DISHES.
A lUUNTH OF DOE VENISON.
WHI.N on tlic spit, oil some butter,
and butter the venison with a paste
brush ; lay it thick, and .sprinkle it over
uith .salt; put t\vo sheets of white paper
over it, then make paste of flour and wa-
ter, roll it out rather thick, put it. on the
venison, and four sheets of paper op that;
tie it all on very ti^ht ; put it to the lire,
and baste it well, otherwise the fire will
burn the paper and the twine: it will
take two hours and a half: take the pa-
per and the paste off, baste it with but-
ter, flour it, and sprinkle it with .salt;
make the dish very hot; put the venison
on the dish, and put some good gravy to
it.
N. B. All roasted venison is dressed
the same way. A haunch of buck vcni-
ROYAL COOK. 293
son will take four hours. Be very care-
ful that the venison has no colour from
the fire ; the paler the fat is, the hetter
the venison is cooked. A neck of doc
venison will take an hour ; a ditto of
buck will take an hour and* a half, or two
hours. Venison should be rather under
than over done.
A NECK OF VENISON STEWED.
LAY the bottom of a small braising-pan
with sheets of fat bacon; trim a neck of
venison, and lay it on the bacon ; put a
few onions, three heads of celery, a little
parsley, a few blades of mace, and a quart
of stock ; cover the venison with bacon,
and then with white paper ; cover the
braising-pan down close, and put it on a
slow stove; let it simmer for two hours,
or till the bones will pull out; take the
venison up, strain and skim the braise,
o 3
THE IMPERIAL ,A \ f
and reduce it to a gla/c; put haricot roots
and coulis to it: put the venison on the
dish, and COVCI it over with roots.
N. 1). A hrtust and shoulder are done
ihe same \vay, only hone I he should* r
THE UMBLES OF DEMK.
TAKK a deer's kidney, with the fat of
the heart; season them with pepper, salt,
. !id nutmeg; fry, and then ste\v r them in
od M-ravy till tender; squeeze in a little
lemon-juice, .stuff the skirts with the
forec-mcat made with the fat of the. vcni-
i, I 'at haeon, "-rated hread, pepper,
mart. va-c, and onion, chopped very 1
t/
small : mix it with the volk ot' an ess
f oo '
and when the skirts are stuffed, tie them
on the spit to roast, hut first MICH over
them thyme and lemon-peel : when done
lay the skirts in the middle of the dish,
and the fricassee round them.
ROYAL COOK. 2$ 5
EGG MADE DISHES.
AN Ml-: LET.
Ax omelet is made us follows : break
eight eggs (leave out four whites) into a
bason; put a little chopped parsley,
thyme, shalot, pepper, and salt ; beat
them all together for live or six mi-
nutes ; then put about a quarter of a pint
of good cream, and break in about two
ounces of cold butter ; put butter into an
omelet-pan; when melted, put in the
omelet, and keep stirring it about until it
begins to set ; then gather it up together
with a knife, or a very small slice, made
j
for that purpose : if the dish is oval,
shape the omelet oval ; if round, shape
the omelet round ; turn it out on a plate,
then put it on a dish, and a little sauce-
tourney round the edge of it ; if for mea-
gre, put no sauce; a few oyMers chopped
o 4
THK IMPERIAL AND
anil put in the omelet (to make a change)
cat very well; as also chopped ham, or
kidney df veal, or any other thing your
fancy leads to.
VI'. 1'iu- .slice \\ill be i'ound hotter
than a knife.
AN OMI.l IT A LA
B u LK eight eggs into a bason ; chop
some parley, green onions, or shives,
pepper, and salt ; put it in the eg^s, heat
it up \vell ahout three minutes, and hreak
in t\vo onnei > ot' hutti r into pieces ; put
a little butter into a pan ; when melted,
put your nn.clet in the pan; when done,
turn it over on each side with a knife;
shape it according to your dish, and turn
it out, up-sidc-do\vn.
EfJCS riUF.I) IN PASTE.
Jloir. six eggs for three minutes, put
them into cold water, take off the shells.
ROYAL COOK. 297
(but do not break the whites), wrap the
eggs up in the trimmings of puff-paste,
brush them over with egg, and sprinkle a
few bread crumbs over them ; have lard
or clarified butter in a stewpan, a suffi-
cient quantity for the eggs to swim when
they are put in ; when the lard is hot,
put the eggs in, and fry them of a nice
gold colour ; when done, lay them on a
napkin.
EGGS, WITH ONIONS AND MUSHROOMS.
the eggs are boiled hard, take
out the yolks entire, and cut the whites
in slips, with some onions and mush-
rooms ; fry the onions and mushrooms,
throw in the whites, and turn them about
a little ; pour off the tat, if there be any ;
flour the onions, &c. and put to them a
little of the gravy; boil them up, then
put in the yolks, and add a little pepper
and salt : let the whole simmer for about
a minute, and serve it up.
o 5
THK IMPERIAL AXD
MISCELLANEOUS DISHES.
TO M\KI. i sxi;\< r, or HAM.
T \ K K three or six pounds of good
hum : take off all the skin and fat, and
cut the lean into slice-, about an inch
thick ; lay them in the hottom of a stew-
pan, with slices of carrots, parsnips, three
or six onions cut in slices ; cover it down
very close, and >ct it over a .stove,
or on a very gentle fire; let them stew
O
till they stick to the pun, (take cure it
does not hurn\ then pour on .some .strong
\ eal gravy by degree's, some fresh mush-
rooms cut in pieces, if to be had ; if not,
mushroom-powder, some trutile.s and mo-
rels, some cloves, some basil, parsley, a
crust of bread, and a leek ; cover it down
close, and let it simmer till it is of a good
thickness and flavour.
ROYAL COOK.
PORTABLE SOUP.
THIS soup (which is particularly cal-
culated for the use and convenience of
travellers, from its not receiving any in-
jury by time) must be made in the
following manner: cut into small pieces
three large legs of veal, one of beef, and
the lean part of ham ; put a quarter of a
pound of butter at the bottom of a large
cauldron, then lay in the meat and bones,
with four ounces of anchovies, and two
ounces of mace ; cut off the areen of five
O
or six heads of cclerv, wash the heads
/ '
quite clean, cut them small, put them in,
with three large carrots cut thin, cover
the cauldron quite close, nncl set it over a
moderate fire; when \ on find the gravy
begins to draw, keep taking it up till
you have got it ail cut; then put water
in to cover the meat; set it on the lire
again, and let it boil priuly for four
hours; then strain it through a hair- sieve
* O
o 6'
THK 1MPKHIAL AND
into ;i clean pan, till it is reduced to one
part out of three : strain the i>ravv YOU
I t/
draw t'ron\ the meat into the pan, and let
it boil "rntlv till you find it of a glutinous
. O
consistence, observing to keep skimming
off the fat elean, as it rises : you must
take particular care, when it is nearly
done enough, that it docs not hum: sea-
-' 11 it to your taste \vith Cayenne pep-
per, and pour it on flat earthen dishes a
quarter of an inch thick ; let it stand till
the next day, and then cut it out by
round tuts a little larger than a crown-
picee : lay the cake in dishes, and set
them in the situ to dry; to facilitate
which, turn them often: when the cakc<-
are dr\, put them into a tin box, with a
piece of clean white paper between each,
and keep them in a dry place; if made
in frosty weather, it will be SOOIK r
formed into its proper solidity. This
soup is not only particularly useful to
trayellers, but is also exceedingly convc-
O .
nicnt to be kept in private families; for
HOY AT, COOK. 301
by putting* one of the cakes into a sauce-
pan, with about a pint of water and a
little salt, a bason of good broth may be
had in a few minutes. Another conveni-
ence attending this soup, is, that by boil-
ing a large quantity of water with one of
the cakes, it will make an excellent oravv
o /
for roast turkies or fowls.
GLAZE FOR LARDING, &c.
LET the stock that is intended for this
use be as clean as possible, and of a pale
colour ; (if the stock is not clear, it
should be cleared with eggs, and run
through a jelly-bag) ; boil it over the
fire until it hangs to the spoon; when
done, put it into a glaze-kettle; (the
i>-laze-kettle is made similar to a milk-ket-
O
tie, and of the best block-tin) : when the
glaze is wanted for use, put the kettle
into a stewpan of water, by the side of a
stove.
302 THE IMPERIAL AND
Tl TvTI.K I1KUPS, DIUKI).
TAKE basil, pot marjoram, sweet mar-
joram, oraiiLre-thvme, lemon-thyme, and
' * *
common tin me, par.sle\ tour times tlir
quantity of the other herbs ; put them to
drv u'radnalK, (so as t< lake four or live
davs to dry"); when <|iiiie dry, nil) them,
\\ ith the hand, through a hair-.sic\'e, then
put them in a eanniMer or a hottli 1 , and
keep them in a di\ place: they will he
1'onnd very useful tor -fasoninLC t'oree-
meat, and many other p!ir|>--< 3, and rot
tlie Miialk'st expense: ;i.ey will kee|>
CTood for \ eai S.
TO MAKI-: BKOWNIV; roll ALL
\M) (JIIA\ !!>.
BE AT small four ounces of treble-refined
sugar, and put it into a braising-pau,
ROYAL COOK. 303 1
with an ounce of butter; put it on a clear
fire, and mix it well together ; when it
begins to be frothy, put it higher over
the lire ; when the sugar and butter are
of a deep brown, pour in a little red wine,
and stir it well together ; then add more
wine, about a pint in all, and keep stir-
ring it all the time ; put in half an
ounce of Jamaica pepper, six cloves,
shalots, two or three blades of mace,
three spoonfuls of catsup, a little salt,
and the rhind of a lemon ; boil them
slowly about ten minutes, and then pour
it into a bason ; when it is cold, skim it
very clean, and bottle it up together.
N. B. The wine may be omitted.
FONDUES.
GRATE half a pound of Parmesan
cheese; put a bit of butter into a stew-
pan ; when melted, add a few spoonfuls
304 THE IMPF.IUAI. .VXD
ol' cream ; put the cheese in while on the
I'm-, and keep stirring- it until incited;
then take it off the lire, and put in six
yolks of eggs, one at a time, .stirring- it
all the while : put in about two spoonfuls
of mustard, and a little pepper and salt ;
heat it up until it hecon.cs like a thick
Cream, then heat up uell the white of
tlm e euu's. and put them to it; put it
into a case, if for one; or in small eases,
folded up tor that purpose: ten minute-
will hake them.
sot R < KOI T.
Wuiv the larire white eahhages are
O o
full grown, cut all the' green leaves trom
them; slice the white part in thin slices,
cut very fine; sprinkle it over with salt,
put a cahhage into a tuh for that pur-
pose; put in a layer of cabbage, then a
few juniper berries, or carraway seeds,
ROYAL COOK. 30,5
and then cabbage, and so on until the
tub is quite full : it must be pounded
down with a wooden pestle until the
juice of the cabbage comes on the top;
(the size of the tub depends upon the
quantity wanted): then put on a clean
cloth, a clean board over that, and put
some heavy weights on them, to keep
them down close; for the heavier the
weight is, the more it will press the li-
quor from the cabbage; as the liquor
rises, pour it off; it should be done at
least six weeks or two months before
using : when any is wanted for use, wash
it in warm water, and pick all the juniper
berries from the cabbage. The best way
of dressing it is as follows : put half a
pint of good stock, a quarter of a pound
of butter, and a piece of pickled pork on
the top, or a fdlet of beef, larded and
glazed ; put it on a slow stove, to stew at
least live hours; put the cabbage on the
dish, and fry pork sausages and put them
round the dish : it may be used for many
1 Ml IMPERIAL AND
other things ; namely, ox and sheep
lumps, roulard ot' veal and mutton, &e.
s\l SAGES.
TIN. trimmings from the hams, and
part of' the ^riskin. fat and lean, au
Mjiial (juanfit\ should first he cut very
tine with a knife, i he eaicful to take all
the sinews out;; then chop it very find
with a chopping knife; season it, \vhcn
done chopping, with pepper and salt,
and a little line spice; put a little sai^e,
chopped veiv line, and mix it well after
seasoning; then put it cither in skin-, or
a pot ; it' in a pot, press it down vcrv
liard, and |)iit a little pepper ;md salt on
the top: a pot is tin- handles' for familv
use, as it will kci p longer \\ iu n \\'anted,
roll them uj), and frv them in clarilitd
hutt r.
ROYAL COOK. 30?
SORREL FOR WINTER USE.
THE sorrel should be picked so as to
be very fresh from the stalks, and washed
in several waters, as it is very apt to be
gritty ; chop it very fine, and squeeze the
water from it; then put a bit of butter
into a stewpan, a slice of lean ham, and
one large onion chopped very fine, about
two table spoonfuls of good stock, and
then the sorrel ; put the stewpan on a
stove to simmer till it becomes quite
dry ; then put it into a deep sweet-meat
pot, and cover it over with hot clarified
butter.
A GALENTINE.
BOXE a breast of veal, and beat it for
five minutes with the flat part of a heavy
chopper, to make it roll up the better;
then spread it on a table, and brush the
inside with egg; it will take two eggs ;
308 THE IMPERIAL AND
then lay a piece of lean ham, cut in
square pieces, the length of the cros>>-
way of the breast of veal, one piece of
omelet of yolk.s of e^s, one white of CLTU-,
then a thick row of' chopped parsley, lean
ham, and omelet, c\;c. ; when \vcll cover-
ed, put eu'ic o\er it, and sprinkle it well
with chopped mushrooms, trutlles, sha-
lt. thyme, parsley, pepper, salt, and
fine spice; then roll it up very right, and
roll the collar up in a cloth, and put it
into a bro\\n braise; set it on a stove to
boil very slo\v lor six hours, or until very
tender ; then take it up, and put it on a,
pewter dish, with another of the same
si/c over it, and a heavy weight on the
top dish to press it flat; it shouKi be
done two days before it is wanted; thin
tt
slice it out for supper: it is generally
used for ball-suppers : when dished up,
put chopped aspic in the middle, and
some round the gal en tine.
N. 15. A l)i east of mutton must be
dressed the same way.
110 YAL COOK. 309
ASPIC OF BRAWN.
PUT a little aspic in the mould, so as
to cover the bottom : when cold, orna-
ment it either with flowers or different
coloured omelets ; then put a little more
aspic, (but be very careful how you put
it in, for, if not done with care, you will
disturb the work) ; when cold, put a lit-
tle more ; then put in the brawn, cut in
neat pieces, and fill up the mould with
aspic: when cold, turn it out; (dip the
mould in milk warm water); garnish with
sliced lemon.
CRAYFISH PUDDING.
COIL a hundred of crayfish, (put a lit-
tle salt and vinegar in the water), and
pick the flesh from the tails and claws ;
put them into a mortar, with a quarter
of a pound of butter, twelve anchovies,
310 THE IMPERIAL A X D
without washing, then the spawn of a
lobster; let it be well pounded, ami rub-
bed through a tamnu ->ie\ e ; then put it
into a bason, and break in twelve CL^S.
only one at a time, and mix that one with
the cra\ fish before you put in another,
and so on, till all the CL^'S are broken in ;
then put in the crumb of two 1'ieneh rolls
that have been soaked in cream ; beat
them all well together- butter the mould
with butter that has been clarified and is
three parts cold; put the hntte: on the
mould \\ith a paste brush; put the cray-
fish into the mould, and tin- mould info
a >teupan of boiling water, (the water
>hould conic halt wav up the 1 mould :
set the >tewpan on a sto\c to boil sh^wh .
j)Ut the covc'r on, and >ome li^htc-d char-
coal on the cover : it will take an hour to
finish it ; turn it out on the di-Ji, and put
red Italian sauce round the ed^e of the
dish : Lrarnish with paste.
X. 1). The sauce should be white, ami
made red with the spawn of a lobster:
UOYAL COOK. 31 1
pound it, and rub it through a tammy-
>irve ; squeeze a little lemon-juice.
A (iUKNADE.
SIIF.F.T a mould (that will match the
chartreuse) with layers of bacon ; put
force-meat round the sides, and at the
bottom; fill it with any kind of poultry
that has been left from last dinner; put
the mould into a stevvpan of water, then
put it in the oven for an hour; turn it
out, and put coulis round the sides of the
dish.
X. B. Put paste on the top, before it
is in the oven, the same as the chartreuse.
FINIS.
1 X D E X.
Page
Alcmand Saure 3.>
A l.i IN inc Sam r tO
Apple and H,II|MII\ T.irt <^ij
Angelica T;irts j.; j.
Almond 1'utl- 239
\miriiN Pit <2-\9
Almond P.i^tc 0^3
Aspir of P>ra\Mi
n
Ikmilli, Sauco tor /5
Rnii-f, \\ hid j(;
Brtiwn ^7
Drv 03
Beef Palates rolled 45
Brisket of Beef Steunl 46'
IVeuf de Chasse 50
P.. rf Olives 53
IV t f Palates 54
INDEX.
Page
Beef ;\ la Mode 57
Beef a la Vingrette 6l
Beef Steaks rolled 6l
Breast of Veal ragouted whole 75
a la Flamond S3
- with Truffles 86'
- & I'ltalienne 89
Barbecued Pig 101
Blanquet of Poularde with Mushrooms 114
Blanc Mange 211
Browning for all Sauces and Gravies 300
C
Coulis 23
Carrot Sauce 34
Chervil Sauce 37
Cucumber Sauce 40
Collared Beef 49
China Chilo 68
Chine of Lamb and Cucumber Sauce 76
Collops, white, and Cucumbers 82
Calves' Ears forced 86
Calf's Pluck 93
Chicken boiled, and Tarragon Sauce 105
Chickens and Celery Sauce 106
Currie of Rabbits 106
Ditto, another way 10/
Civet of Hare 1 10
Compote of Pigeons with Truffles 119
p
INDEX.
Page
Capiloted Fo\vl 1^3
Chicken Panad. 137
Chickens in siMniry Jelly Ill
Chickens Chii morale lit
Cr.il-, dn-M-d. ||.,t or cold K,\S
Car]), Malclot of 177
Carp and l>l, M;iir!i of' 1 7S
Crayfish in \-pir
Carj) P,ak< (I [35
Chantilhi ( '.ik 1 07
Cederata Cream
Coffee Cream in ( 'np.s 'j<>7
Compote n|' p ( MI- OQIJ
Cnnl anil Almond 1'nddini: l).ik'd 073
Custard I'nddiiii,' oo^
CheMint I'nddiny 005
Citron Pudding o~27
Cherry Tart 033
Chocolate T.irt 235
- Pull'*
Curd PtdVs 240
Christmas Pie Q jg
Calves' Feet Pir j,s |
Chartreuse, a 283
Crayfish Puddiug 30<)
D
Dnlcli Sanre 41
Ducks a la Daube 104
INDEX.
Page
Ducks braised with Turnips Ill
Daubed Fowls i op
Ducks a la Francoisc 141
Darioles 203
E
Egg Balls for Turtle, Mock Turtle, &c. 33
Eels Spitchcock 1S4
Eggs fried in Paste og$
-with Onions and Mushrooms 097
Essence of Hani 00,3
F
Farce 31
Force-meat, cold, for Balls, &c. 32
Flemish Sauce 33
Fillet of Beef larded 47
Fricandeau of Beef 59
Fillet of Veal a la Flamond 83
Fillet of Pork 97
Fowl a la Daube 103
Fricassee of Chickens 10S
Fat Livers in cases ] 09
Fricandeau of Fowl and Endive 113
Fowl a !a Daube, ornamented and garnished with
O
Aspic i o i
Fillets of Hare larded, cVc. 1 04
Florendine Hare 142
Fillets of Whiting
P 2
INDEX.
Page
Fish Pic, \vithTcnch ami Eels, ami li.ir.l Rggs. 173
Fritters, Custard '245
V> hiu- -245
I List v 240'
- Iloval '217
Frrnrli Bc-au^ pit-served '290
Fondues 30.3
G
German way of dressing a Calf's Ih-ad 01
Grouse braised and Cabbai,. 128
Goo>o Marinade 145
Giblets Stewed 1 JO
Gateau MilleUeur 208
Gum Paste for Ornaments 218
George Pudding 227
Gooseberry Pudding 228
Grateful Pudding 229
Goose and Turkey I'M 250
Glaze for Ludbg, &c. 301
Guientine, a
Grenade, a 311
II
Hashis, Sauce 35
Ho.lge Podge 52
Haricot of Mutton C>7
Ham braised 5*7
Haddock and Whitings 189
Haunch of Doe Venison ~92
INDEX.
Page
I
Kalian Sauce, brown ...................... 3fr~
Iceing for Rich Cakes ..................... 013
Italian Pudding .......................... 030
Jugged Hare ............................ 131
Jelly, Clear, ornamented or plain ............ 204
L
Leg of Mutton roasted with Oysters .......... 65
Loin of Lamb braised, and Celery Sauce ...... 69
Lambs' Feet with Asparagus Peas ............ 71
Lamb Cutlets larded, &c. .................. 70
Leg of Lamb and Haricot Beans ............ 76
Loin of Veal a la Beshemell ................ SO
Leg of Pork a la Boisseau .............. t)$.
Larks a la Francoise ................ .. ..... i ,55-
Lobster, dressed, hot or cold .............. jfto,
Lemon PufVs ............................ 040.
Lamb Pie in a Dish ...................... 075
M
Mushroom Sauce ........................ 42
Mutton Rumps braised .................... ()Q
Mutton Panado .......................... 133
Marinaded Foul ....................... 14(5
Macedonian Ducks ...................... 147
Matelot of Tench ........................ lo'tf
Morue a la Creme ........................ 171
Mushroom Fritters ........................
P 3
1NDE*.
Page
Meringues 22 1
Marrrow Pudding 230
Mince Pies 265
Mutton Pies, small "267
Mir ton and Pot a toe Pie in a raised cni>t 268
Mushrooms Slewed '283
Mushrooms either for lir>t or second Course-- '2S5
N
Necks of Lamlt Cln\.iu\ di- I'IIM 70
Neck of Vc.il I-I..IM.I M
O
Ox Rumps 44
Oxford John 66
Oysters, Atlets ,f 172
Oysters fried in Batter 17-1
Ousters \'nle\enl of 17-3
Oninue Cream -l6
Orange (China > Jell\ '2\7
Orange Sontrl* 218
Orange Tart 235
Oraiujo Puff-. 241
Omelet, an 29-5
a la Houri^eoise 2J)6
I'
Sauce 33
Sauce 34
INDEX.
Page
Peths au Grafin 48
Port ugal Beef 60
Pillow of Veal 93
Pig au Pere Duillet 99
Pigeons a la Crapaudine and Piquant. Sauce- 1 18
Pigeons braised and Asparagus Peas 125
Pigeons larded, and a Ragout of Cooks' Combs 127
Partridges and Pheasants preserved, for Entres,
Pies, &c. 133
Potted Hare 136
Pigeons in savoury Jelly 151
Pigeons a la Danbc 151
Pigeons a la Royale 152
Pigeons a la Pumpton 153
Pike or Jack baked \ JQ
Pickled .Salmon 182
Pen d'Amours 216'
Plumb Pudding 220
Pates, Sweet 237
Pales like Mince Pies 238
Pates, Veal 238
Pancakes 242
Cream 243
- Rice 243
- Pink coloured 244
Pigeon Pie in a Dish 248
Pate a la Francoise 24S
Partridge Pie 2.">7
Puff Paste 259
INDEX.
Pnge
Piift-Paste another way 26t
Paste, hot, for rai-ed Pies 262
Pate (ioodevrau 270
Pie (raised), \\illi a N rat's Tongue 272
Pigeon Pie (raised) 274
Pates, Fine '278
Pull'-. \v Uli Chicken 278
Portable Saute Ilrrl, to take \<> > .1. or for Sum-
mer lisr '^SS
- Soup 299
Q
Quarter of Lamb forced f5
Quenels olTowl 126
Quince Pudding 231
Royal Sauce, white or brown 3S
Ilavigot Sauce 33
P.uinp of Beef a la Mantua 4-9
Hound of Beef forced .57
llump of Beef a la Daube 62
Roulard of Veal d Musbrooins M
Hagout Mellr 104
Ragout, a (ioose 149
Rabbits surprised 156
Rabbits en (iallentine 157
Rabbits m Matelot 158
Ilimaulade of Smelts 176
INDEX.
Page
Ratific Pudding 201
Rice Souffle 202
Raspberry Cream 205
Rhenish Cream 208
Raspberry Tarts and Cream 23(5
Rhubarb Tart 237
Risoles 270
S
Soups, General Remarks on 1
Soup a la Heine 2
Vermicelli, white or brown 4
Cressey 5
(iiblct a la tortue 6
- Flamond . 9
- Rice with Chicken 13
- Hare 14
a 1'Ecrevisse 10'
- Asparagus 1 6
- Bouilli 16"
- Ox Cheek 18
- Loraine 19
- Maigre 20
- Saute 29
Salmie of Wild Ducks 113
Souties of Pheasants and Truffles 115
Salmie of Woodcocks 117
Snipes or Woodcocks in surtout 1 .!.')
-Snipes with Purslain Leaves > 130'
INDEX.
P ; .gc
Stewed Roof 56
Souties of Mutton and Cucumbers 63
Sheeps' Rumps with Kidneys 63
Slurps' Trotters in <;nitin 6-1-
Shoulder of MuttOO, called lieu and Chickens 65
Sliouldt r of Lamb larded 69
Shoulder of Veal a la PicdinonUuse M)
Stork, pcncral, tor all kind* of Soups -J I
- Jolly -jo,
(it-Hi r.il Meagre, for Soups and Sauces 3O
Souties of Sweetbreads, and Piquant Sauci 85
Swt.et breads and an Emiiice S~
and Asparagus Peas 88
- of Veal a la Dauphine yo
Sorrel Sauce 3(J
Sliulot Sauce 3-
Spanish Sauce 39
Scotch or Scorched Collops 91
Sicilian manner of dressing Loin of Pork to eat
like Wild Boar 100
Saumon a la Braze ] /ip
Salmon with sweet Herbs l6'0
Soles a la Francoise K>I
Salmon Fillets, Avitli (' \'^i '.^ 10"'2
Sole (Fillet of)a I'll.i icii;ic ld'3
Souties of Sole with Sauce ;'t la Urine lo'j,
Soutie.s of Fish 1 ( i
>i :nels of Turtles I(> j
ics of Liver of Turtle 1 6(j
INDEX.
Page
Sturgeon, Fillet of, and Sauce Royal 170
Souties of Salmon with Capers 181
Souties of Carp 1 S3
Salmon 187
Spanish Fritters 198-
Souffle of Ginger 199
Sponge Biscuits for Cakes 213
Savoy Cake 223
Sunderland's (Lady) Pudding .- 228
Sago Pudding 232
Sugar Puffs 242
Sweetbread Pie 282
Sour Crout 304
Sausages 30ff
Sorrel for Winter use 307
T
Turtle, Mock 7
the West India way of dressing 10
Tourney and Bcshemcll Sauce 24
Truffles 43
Tripe 55
Tongue and Udder forced 59
Tureen of Lamlis' Tails 73
Tcnderoncs of Veal 7;;
Tureen of Calves' Feet and Asparagus Peas- 95
Turkey a la Dauhe 154
Tnrlinl iss
Turtle 1 ()D
INDEX.
[' re
Tartlets 007
Trill.- '209
Tapioca Pudding J 1 ;)
Tart (I.- Mui 233
Tart I'.iMc 001
Tiinliall oi Maccaroni and Chit ken '271
TrutnY Pie, Imi ?73
Turtle Ilerl^ in ( Jla/c "2S6
Turtle H.-rl)-, tlried 302
V
Veal Olives 77
Vole\ent of 1>1 16'9
V'eni-oii Pa.st\ '27 5
- Potted 276
- Haunch o! J92
- Neck of, stewed '^93
Veal Pie, Rich ','79
or Lamb Pie a hunt <j;out '2SO
Umblcs of Deer ^91
\\
Woodcocks a la T.irtar 1 16
Wild Ducks mode of dressing 148
Woodcock Pie, cold 'JO" 1
Pie -'<>*
J. MO1ES, Printer, ol, Shoe La it f.
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