spoonful of flour has been mixed, put in a few peppercorns
and cloves, a bunch of sweet herbs, the pulp of a lemon,
without peel or pips, and a little salt, and boil them
gently till tender. Put in a stewpan a piece of butter
and 2 table-spoonfuls of chopped shallots, stir over the
fire for two or three minutes but do not let them brown,
sprinkle in 2 table-spoonfuls of flour, continue stirring
for two minutes, pour in gradually some cooking-stock,
and an equal quantity of broth, stir the sauce over
the fire till boiling, then move the stewpan to the side,
and let the contents simmer. In twenty minutes’ time
skim the fat off and pass the sauce through a fine hair
sieve or strainer ; put it in the saucepan again, with
twelve raw mushrooms that have been peeled and cleaned,
and let it boil for ten minutes to reduce ; then thicken
with the yolks of two eggs. Drain the pluck, feet, and
ears on a towel, take the bones out of the feet, put the
pluck in the middle of a hot dish, arrange the feet and
ears round it, garnish round with the mushrooms, pour
the sauce over, and serve.
Lamb’s Stones. — It is not often that these are
collected for cooking; but when they are, the following
will be found the best receipts for preparing them :
Fricasseed Lamb’s Stones. — Skin, wash, and partially boil
some Lamb’s Stones, drain, cut them in halves, and
mb well with flour. Put a large lump of lard in a fry-
ing-pan over the fire, and when blue smoke rises put
in the stones and fry them until nicely browned. Put 1
table-spoonful of flour and a small lump of butter in a
stewpan, mix them over the fire, then stir in slowly
about 1J breakfast-cupfuls of clear veal broth ; continue
stirring until boiling, then move it to the side and put in
a slice of lemon, 1 teaspoonful of lemon pickle, a few drops
of mushroom ketchup, a small quantity of grated nutmeg,
and the yolk of an egg that has been beaten up with J
teacupful of cream and strained. Stir it at the side of the
fire for a few minutes but do not let it boil or the eggs
will curdle. Put the fricassee on a hot dish, pour the
sauce over, and serve.
Fricasseed Lamb’s Stones and Sweetbreads. — Blanch
and partially boil some Lamb’s Stones and cut them into
slices. Cut three sweetbreads into two slices each, and rub
them over with flour. Beard about a dozen large oysters
and put the sweetbreads and stones into a stewpan with
a lump of butter, and fry, putting in the oysters when they
are about half done. When all are nicely browned, drain
off the butter, put in some asparagus-tops cut into lin.
lengths, a few finely-chopped chives, 1 wineglassful of
sherry, and about 2 breakfast-cupfuls of clear gravy ;
season to taste with salt, pepper, and a small quantity
of grated nutmeg, and let it boil gently at the side of
the fire for ten or fifteen minutes. Beat the yolks of two
eggs well with J teacupful of cold gravy, pour it in with
the sweetbreads, and stir at the edge of the fire until
thickened, but not boiling, or the eggs will curdle. Turn
the fricassee on to a hot dish, garnish with slices of
lemon, and serve.
Page 247
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
spoonful of flour has been mixed, put in a few peppercorns and cloves, a bunch of sweet herbs, the pulp of a lemon, without peel or pips, and a little salt, and boil them gently till tender. Put in a stewpan a piece of butter and 2 table-spoonfuls of chopped shallots, stir over the fire for two or three minutes but do not let them brown, sprinkle in 2 table-spoonfuls of flour, continue stirring for two minutes, pour in gradually some cooking-stock, and an equal quantity of broth, stir the sauce over the fire till boiling, then move the stewpan to the side, and let the contents simmer. In twenty minutes’ time skim the fat off and pass the sauce through a fine hair sieve or strainer ; put it in the saucepan again, with twelve raw mushrooms that have been peeled and cleaned, and let it boil for ten minutes to reduce ; then thicken with the yolks of two eggs. Drain the pluck, feet, and ears on a towel, take the bones out of the feet, put the pluck in the middle of a hot dish, arrange the feet and ears round it, garnish round with the mushrooms, pour the sauce over, and serve.
Lamb’s Stones. — It is not often that these are collected for cooking; but when they are, the following will be found the best receipts for preparing them :
Fricasseed Lamb’s Stones. — Skin, wash, and partially boil some Lamb’s Stones, drain, cut them in halves, and rub well with flour. Put a large lump of lard in a frying-pan over the fire, and when blue smoke rises put in the stones and fry them until nicely browned. Put 1 table-spoonful of flour and a small lump of butter in a stewpan, mix them over the fire, then stir in slowly about 1J breakfast-cupfuls of clear veal broth ; continue stirring until boiling, then move it to the side and put in a slice of lemon, 1 teaspoonful of lemon pickle, a few drops of mushroom ketchup, a small quantity of grated nutmeg, and the yolk of an egg that has been beaten up with J teacupful of cream and strained. Stir it at the side of the fire for a few minutes but do not let it boil or the eggs will curdle. Put the fricassee on a hot dish, pour the sauce over, and serve.
Fricasseed Lamb’s Stones and Sweetbreads. — Blanch and partially boil some Lamb’s Stones and cut them into slices. Cut three sweetbreads into two slices each, and rub them over with flour. Beard about a dozen large oysters and put the sweetbreads and stones into a stewpan with a lump of butter, and fry, putting in the oysters when they are about half done. When all are nicely browned, drain off the butter, put in some asparagus-tops cut into lin. lengths, a few finely-chopped chives, 1 wineglassful of sherry, and about 2 breakfast-cupfuls of clear gravy ; season to taste with salt, pepper, and a small quantity of grated nutmeg, and let it boil gently at the side of the fire for ten or fifteen minutes. Beat the yolks of two eggs well with J teacupful of cold gravy, pour it in with the sweetbreads, and stir at the edge of the fire until thickened, but not boiling, or the eggs will curdle. Turn the fricassee on to a hot dish, garnish with slices of lemon, and serve.