. Cassell's dictionary of cookery : containing about nine thousand recipes . Put three table-spoonfuls of stock into a stowpan, and stew thefollowing ingredients for half an hour over aslow fire :âAn onion cut small, two mushrooms,a sprig of parsley, a lemon very thinly sliced,and a glass of white wine. AVhen nearlystewed, add, by degrees, a cupful of meltedbutter, and the yolks of three eggs well beaten;keep stirring the pan over the fire for four orfive minutes, but do not allow the contents toboil. Strain through a sieve, and use it for anykind of fish. Probable cost, lOd. Boars Head, Boile
. Cassell's dictionary of cookery : containing about nine thousand recipes . Put three table-spoonfuls of stock into a stowpan, and stew thefollowing ingredients for half an hour over aslow fire :âAn onion cut small, two mushrooms,a sprig of parsley, a lemon very thinly sliced,and a glass of white wine. AVhen nearlystewed, add, by degrees, a cupful of meltedbutter, and the yolks of three eggs well beaten;keep stirring the pan over the fire for four orfive minutes, but do not allow the contents toboil. Strain through a sieve, and use it for anykind of fish. Probable cost, lOd. Boars Head, Boiled. â Remove the snout, hair, and bones, from a boars head;cleanse it thoroughly, scald and put it into aboihng pot containing vinegar and water; addtwo ounces of salt, a few peppercorns, someparsley, thyme, eschalot, and sage ; let itsteep for three days, with the tongue and twopounds of the meat. AVhen drained, fill up thecavities made by the removal of bones, &c., withthin sUces of the meat and tongue rolled to-gether ; fasten up the opening with strong thread. boar as soon as the head has been well filled and theform is good. Put it, tied up in a cloth, into astewpan with the herbs, «S:c., and add a pint ofwine, four cloves, a can-ot, and an ounce of salt,to simmer from six to seven hours, when it maybe taken out and allowed to cool. A^Hien quitecold, remove the cloth, undo the fastenings, or-nament and glaze the head. Rei^lace the tusks,and insert eyes made of white of egg and beet-root. Serine with a folded napkin under. Boars Head âCut the rindfrom two oranges, and slice them. Pub two orthree Imnps of sugar on two more oranges, putthe sugar into a basin with six or seven table-spoonfuls of red currant jelly, a little whitepepper, one shallot, one spoonful of mixed mus-tard, and enough port wine to make the sauceas thick as good cream; add the orange-rindslices, which should be cut very thin, and bottlefor use. This sauce is useful for nearly everykind of cold
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Keywords: ., boo, bookcentury1800, bookdecade1890, booksubjectcbk, bookyear1892
