Neapolitan Sauce. — Take one ounce of
loan ham, mince it finely, and put it into a
small stewpan with quarter of a pint of
thickened brown sauce, four table-spoonfuls of
stock, a glassful of claret, one table-spoonful
of Harvey's sauce, two table-spoonfuls of red-
currant jelly, one table-spoonful of grated
horse-radish, two shallots, a small bay-leaf, half
a tea-spoonful of powdered thpne, one clove,
an inch of mace, and a dozen peppercorns✪ Neapolitan Sauce.
Simmer gently for twenty minutes ; strain,
and serve. Probable cost, 8d. Sufiicient for
six or seven persons.
Neapolitan Sweetmeats (a Dish for a
Juvenile Party). — Roll out some good puff-
paste to the thickness of a quarter of an inch.
Stamp it out in rounds, diamonds, or any shapes
that may be preferred, remembering only to
have an equal number of each shape. Place
these on a floured baking-sheet, and bake in a
quick oven. When cold spread a thick layer
of different coloured jams upon half of them,
press the other halves on the top, and garnish
with a little piping of pink and white icing.
Time, ten minutes to bake. Probable cost, '2s.
per pound.
Neats' Feet, Potted. — Boil two neat's
feet in a small quantity of water until the
flesh easily leaves the bones. Cut the meat
into small pieces, and place these neatly in a
mould. Season a small quantity of the liquid
vdth salt, cayenne, and a little mace ; pour it
upon the meat, and when cold and stiff turn
it out on a dish, and garnish with parsley.
Time, four hours or more to simmer the feet.
Probable cost, 8d. each. SufScient for six or
seven persons.
Neats' Feet Soup. — Take two neat's
feet which have been merely scalded and
cleaned, not boiled. Put them into a stewpan
with three quarts of good stock, one pound of
pickled pork, a bundle of sweet herbs, and the
rind and juice of a small lemon ; simmer gently
for four hours until the liquid is reduced to
about half its quantity and the bones leave the
flesh easily. Strain the soup ; cut the meat into
convenient-sized pieces, and return both again
to the saucepan, adding one pint of strong beef-
gravy and a glassful of sherry. Season with a
I little cayenne✪ Neats' Feet, Potted and salt, if necessary ; boil up
! once more, and serve. Time, five hours.
i Probable cost of feet, 8d. each. Sufiicient for six
j or eight persons.
i Neats' Feet with Parsley Sauce.—
j A neat's foot or cow's heel, which is the same
; thing, is generally three-parts cooked when
! oft'ered for sale. If it is wished to cook it
{ separately, one or two recipes will be foimd
; elsewhere; but the substance of the feet con-
\ sists of so little besides gelatine and bones
J that they are more valuable when stewed to
eni-ich other dishes than when served by
themselves. They are sometimes stewed with
I a very smaU quantity of water until the bone
I leaves the flesh, and then served with a little
parsley and butter, flavoured with lemon-
juice. Probable cost, 8d. each. Sufficient, one
foot for two persons.
Neats' Tongues, To Salt for im-
I mediate use. — Take a couple of neats'
; tongues. Trim them neatly, and cut off the
roots without taking away the under fat, wash
them thoroughly, diy them in a cloth, and rub
them well with two ounces of common salt, one
ounce of brown sugar, and half an ounce of
saltpetre. Place them in a long deep pan, and
Page 988 · 3 recipe records on this page
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
Neapolitan Sauce. — Take one ounce of lean ham, mince it finely, and put it into a small stewpan with quarter of a pint of thickened brown sauce, four table-spoonfuls of stock, a glassful of claret, one table-spoonful of Harvey's sauce, two table-spoonfuls of redcurrant jelly, one table-spoonful of grated horse-radish, two shallots, a small bay-leaf, half a tea-spoonful of powdered thyme, one clove, an inch of mace, and a dozen peppercorns. Simmer gently for twenty minutes ; strain, and serve. Probable cost, 8d. Sufficient for six or seven persons.
Neapolitan Sweetmeats (a Dish for a Juvenile Party). — Roll out some good puffpaste to the thickness of a quarter of an inch. Stamp it out in rounds, diamonds, or any shapes that may be preferred, remembering only to have an equal number of each shape. Place these on a floured baking-sheet, and bake in a quick oven. When cold spread a thick layer of different coloured jams upon half of them, press the other halves on the top, and garnish with a little piping of pink and white icing. Time, ten minutes to bake. Probable cost, '2s. per pound.
Neats' Feet, Potted. — Boil two neat's
feet in a small quantity of water until the flesh easily leaves the bones. Cut the meat into small pieces, and place these neatly in a mould. Season a small quantity of the liquid with salt, cayenne, and a little mace ; pour it upon the meat, and when cold and stiff turn it out on a dish, and garnish with parsley. Time, four hours or more to simmer the feet. Probable cost, 8d. each. Sufficient for six or seven persons.
Neats' Feet Soup. — Take two neat's feet which have been merely scalded and cleaned, not boiled. Put them into a stewpan with three quarts of good stock, one pound of pickled pork, a bundle of sweet herbs, and the rind and juice of a small lemon ; simmer gently for four hours until the liquid is reduced to about half its quantity and the bones leave the flesh easily. Strain the soup ; cut the meat into convenient-sized pieces, and return both again to the saucepan, adding one pint of strong beefgravy and a glassful of sherry. Season with a
I little cayenne and salt, if necessary ; boil up ! once more, and serve. Time, five hours. i Probable cost of feet, 8d. each. Sufiicient for six j or eight persons.
i Neats' Feet with Parsley Sauce.—
j A neat's foot or cow's heel, which is the same thing, is generally three-parts cooked when ! oft'ered for sale. If it is wished to cook it separately, one or two recipes will be found elsewhere; but the substance of the feet con- \ sists of so little besides gelatine and bones J that they are more valuable when stewed to enrich other dishes than when served by themselves. They are sometimes stewed with I a very smaU quantity of water until the bone I leaves the flesh, and then served with a little parsley and butter, flavoured with lemonjuice. Probable cost, 8d. each. Sufficient, one foot for two persons.
Neats' Tongues, To Salt for im-
I mediate use. — Take a couple of neats'
; tongues. Trim them neatly, and cut off the
roots without taking away the under fat, wash
them thoroughly, diy them in a cloth, and rub
them well with two ounces of common salt, one
ounce of brown sugar, and half an ounce of
saltpetre. Place them in a long deep pan, and
Records on this page
Neapolitan SauceNeats' Feet, PottedNeats' Feet Soup