Brawn.— A pig’s head, r onion, 2 blades of mace, 4 cloves,
12 peppercorns, 2 bay-leaves, 4 allspice, cayenne, salt✪ Brawn. The
cheeks of a pig’s head are cured separately, and must be cut out
of the pig’s head before it is used for brawn. Cut off the ears.
Wash the head and ears and then boil them for an hour and a
half, drain off the water and boil them again in cold water until
the meat can easily be taken off the bones. It must be skimmed
often. Cut the meat off the head and ears into rather small
pieces. Put the bones back in the saucepan with one quart
stock, vegetables, and seasoning, boil it quickly till it is reduced
to one pint, strain it and put it back in the saucepan and add the
chopped meat, boil up once more, and then pour it into wet
moulds. A hard-boiled egg in the centre of each mould is an
improvement. Put a heavy weight on it and let it get cold, and
then turn out. Rub the head with salt two days before using.
Salmagundi. — -1 calf’s foot, 1 pig’s foot, 1 lb. lean beef cut
into small pieces. Put them together in a stew-pot with three
pints of cold water, some peppercorns, lemon rind, and parsley✪ Salmagundi,
and let them simmer till the liquid is reduced to a pint. Strain
through a colander and leave till next day, the meat in one
basin and the liquor in another. Then skim off all the fat, take
the bones out of the meat, cut the meat up small, and put in a
stew-pan with the liquor. Season to taste, and let it get quite hot
and well mixed. Pour into a mould that has been rinsed in cold
water and let it get quite cold, and then turn out and garnish
with parsley. It should be rather highly seasoned.
Kromeskies. — These can be made of cooked beef, mutton,
veal, or any kind of poultry. Make some batter with four ounces
58
MEAT.
of flour, a pinch of salt, and a quarter of a pint of lukewarm water.
Stir into this about two tablespoons of salad oil, and at the last
moment dash in the stiffly beaten whites of two eggs. The meat
or poultry must be freed from skin and bone✪ Kromeskies, and finely minced
and seasoned. Make a little white sauce with an ounce of butter
put in a saucepan, and an ounce of flour stirred smoothly into it,
and a quarter of a pint of cream. Let it boil, and then add a
pinch of mace, salt, and cayenne, and a teaspoonful of lemon
juice, and add the meat. Mix it well together, and as soon as it
is smooth and stiff, turn it on to a plate to cool. Cut small slices
of bacon as thin as wafers, and about three inches long and two
inches broad. Spread a heaped-up teaspoon of the mince on
each slice, and roll it up tightly in the bacon. Put each
kromesky separately in a spoon, and dip it in the batter, and fry it
in boiling fat with the batter that is in the spoon. The
kromeskies will only, take about a minute to cook, and they must
be drained on kitchen paper. Pile them on a dish and serve
with tomato sauce.
Page 42 · 4 recipe records on this page
Presented as published in 1901. 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
Brawn.— A pig's head, 1 onion, 2 blades of mace, 4 cloves, 12 peppercorns, 2 bay-leaves, 4 allspice, cayenne, salt. The cheeks of a pig’s head are cured separately, and must be cut out of the pig’s head before it is used for brawn. Cut off the ears. Wash the head and ears and then boil them for an hour and a half, drain off the water and boil them again in cold water until the meat can easily be taken off the bones. It must be skimmed often. Cut the meat off the head and ears into rather small pieces. Put the bones back in the saucepan with one quart stock, vegetables, and seasoning, boil it quickly till it is reduced to one pint, strain it and put it back in the saucepan and add the chopped meat, boil up once more, and then pour it into wet moulds. A hard-boiled egg in the centre of each mould is an improvement. Put a heavy weight on it and let it get cold, and then turn out. Rub the head with salt two days before using.
Salmagundi. — 1 calf's foot, 1 pig’s foot, 1 lb. lean beef cut into small pieces. Put them together in a stew-pot with three pints of cold water, some peppercorns, lemon rind, and parsley, and let them simmer till the liquid is reduced to a pint. Strain through a colander and leave till next day, the meat in one basin and the liquor in another. Then skim off all the fat, take the bones out of the meat, cut the meat up small, and put in a stew-pan with the liquor. Season to taste, and let it get quite hot and well mixed. Pour into a mould that has been rinsed in cold water and let it get quite cold, and then turn out and garnish with parsley. It should be rather highly seasoned.
Kromeskies. — These can be made of cooked beef, mutton, veal, or any kind of poultry. Make some batter with four ounces
of flour, a pinch of salt, and a quarter of a pint of lukewarm water. Stir into this about two tablespoons of salad oil, and at the last moment dash in the stiffly beaten whites of two eggs. The meat or poultry must be freed from skin and bone, and finely minced and seasoned. Make a little white sauce with an ounce of butter put in a saucepan, and an ounce of flour stirred smoothly into it, and a quarter of a pint of cream. Let it boil, and then add a pinch of mace, salt, and cayenne, and a teaspoonful of lemon juice, and add the meat. Mix it well together, and as soon as it is smooth and stiff, turn it on to a plate to cool. Cut small slices of bacon as thin as wafers, and about three inches long and two inches broad. Spread a heaped-up teaspoon of the mince on each slice, and roll it up tightly in the bacon. Put each kromesky separately in a spoon, and dip it in the batter, and fry it in boiling fat with the batter that is in the spoon. The kromeskies will only, take about a minute to cook, and they must be drained on kitchen paper. Pile them on a dish and serve with tomato sauce.
Records on this page
BrawnSalmagundiKromeskiesKromeskies