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Ingredients
1¼ lb leg of mutton Salt and pepper 1 tablesp. finely-chopped ham or bacon 1 teasp. finely chopped parsley 1 teasp. finely chopped onion
| ½ teasp. powdered mixed herbs 2 oz. butter or margerine ¾ oz. flour ½ pt. good stock 1 teasp. lemon juice
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Cooking Instructions;
Cut the meat into neat thin rounds about 4 inches in diameter and season with salt and pepper. mix together the ham or bacon, parsley, onion, herbs and a little salt and pepper; spread the mixture on one side of the meat and and pile the slices one above the other. Leave for 1 hr.
Then separate and fry each slice lightly and quickly in hot fat. Remove and keep hot. Sprinkle the flour into the pan, brown well and add the stock. Stir until boiling-season, add the lemon juice and replace the meat. Cook for another 10 min. just below simmering point.
Serve hot.
makes 6 helpings.
Ingredients
2 quarts sweet cider ½ glass Noyeau Sugar ½ oz. cinnamon Quart of water | 2 or 3 slices of lemon Well toasted bread cut into squares ½ oz. cloves ½ oz. allspice |
Cooking Instructions;
Make spice mixture by putting the ½ oz. cloves, ½ oz. allspice, ½ oz. cinnamon into a quart of water. Simmer for 4-5 hrs., strain and bottle.
Mix two glasses of spice mixture with the other ingredients and stir well.
Ingredients
Seville orange Salt spoon of mace 3 oz. Sugar Salt spoon of cinnamon Salt spoon of ginger Bottle of port | 2 lemons 12 cloves Salt spoon of cloves Salt spoon of allspice ½ pt of water |
Cooking Instructions;
Put the sugar and peel of one limon into a jug and strain over half the juice of one lemon. Score the rind of the orange and the second lemon and stick 6 cloves into each and place in the oven to roast slowly.
Put ½ pint of water into a saucepan and add the spices. Simmer over a low heat for half an hour. Pour the liquid over the roasted orange and lemon, and add the sugar and a bottle of port from which part of the spirit has been burnt out. Stir over a gentle heat and serve hot.
makes approx. 1½ pints of punch.
8 Seville oranges Sugar Water |
Cooking Instructions;
Wipe the fruit and place in a pan of cold water, boil gently until the skins are soft enough to be pierced with a steel knitting needle. Drain and leave to cool, retaining the water.
Divide the oranges into quarters, cutting through peel and pulp. Shred into thick strips, remove pips. Weigh the fruit, allowing 1 lb sugar and ½ pint of water to each 1 lb of fruit. If the orange water is very bitter, dilute with fresh water.
Dissolve the sugar in the water and then boil all together steadily for about 35 minutes, or until marmalade sets.
Pour into jars and fasten down while hot.
Ingredients
Leg of mutton or veal Parsley Onion 1 pt of claret Salt spoon of ginger Oysters | Butter Marjoram Anchovies Orange or lemon Gravy |
Cooking Instructions;
Take a leg of mutton or veal, cut the flesh off it very thin and beat it well. Cut some of them in lesser pieces than the other, then fry them in sweet butter, then dry them well from the fat, then take some sweet herbs such as parsely and sweet marjoram, and an onion minced small, boil them in water a good while then put in some gravy, two anchovies and a pint of claret wine.
When all is very boiled pour it into the frying pan with the Collops and make them very hot together then let them have your butter put in holding them high and shaking them well together.
Shake them till it be thick then serve it up with oranges or lemons sliced upon them and oysters.
Ingredients
1 lb young pork, fat and lean without grissle 1 lb beef suet Onion Peel of ½ lemon, shredded finely A few finely chopped sage leaves 2 teaspoons salt | 1 lb veal ½ lb grated bread 1 grated nutmeg 1 teasp. pepper Some savory, thyme and marjoram |
Cooking Instructions;
Chop the meats and suet together and add the other ingredients.
Roll them out to the size of sausages and fry in fresh butter, or broil them over the fire and send them to the table hot.