Cut out of puff-paste a " vol-au-vent " to correspond with
the chartreuse, bake it of a nice colour, and take out the
inside (the soft part). Have scalded half a dozen lambs' tails,
cut them about an inch in length, put them into a stew-pan,
with a bunch of green onions, parsley, a blade of mace, and
a quarter of a pound of fresh butter, or white fat of veal ;
cover them with boiling water, and let them stew till quite
tender; then take them upon a napkin, wipe all the grease
from them, and put them into a little clear Bechamel✪ Vol-au-Vent of Lambs' Tails (p. 327) ;
give them a boil up, and just before serving them put into
the sauce two yolks of eggs, and beat up with a spoonful
of cream. Put the "vol-au-vent" on the dish, lay the tails
in, and pour the sauce over them. Have some sprigs of
parsley boiled particularly green, and put into the sauce
the last moment before serving.
50. Wild Boar's Head.
If you are out of wild boars, tame pig's-head will do
quite as well. Cut the head, with the neck, as long as
possible ; when it is clean, bone it and split it underneath ;
leave it in salt for four days ; after which drain it, steep
it in cold water, and put it into a marinade or mild pickle
of vegetables, spices, and any cheap red wine, for three da3-s
longer. Then drain the head, which stuff Avith a forcemeat
of fat bacon, sausage-meat, pounded spices, and cooked
line herbs ; when this is done, sew it up ; close the opening
of the neck with a large piece of fresh pork rind ; tie the
head with string to give it the right form ; wrap it up tightly
in a cloth, keeping the ears upright ; wall it up with three
thin pieces of wood, one underneath and two on the sides,
so as to keep it straight ; then place it in a braising-pan ;
moisten liberally with vinegar and water✪ Wild Boar's Head ; let it boil five
hours ; drain it on a dish ; take it out of the cloth, in which
230 THE THOBOUGH GOOD COOK.
Avrap it again to cool ; when cool, unpack it, pare, g]aze,
and dish it up ; set round with aspic jelly.
This is a famous dish for luncheons and suppers. The
only forms in Avhich we dress pig's-head are as "brawn," as
" Bath-chap," and as '' collared.'"' Try this Russian recipe.
51. Braised Beef, Parsley Sauce.
Take a piece of thin flank weighing about eight pounds —
it should be cut as nearly square as possible — lay it out
flat, and strike it all over with a cutlet bat. Next roll it
up tightly and tie ; place the roll in a braising-pan, with
carrots, onions, celery ; a bunch made Avitli j)arsley, thyme,
and bay-leaf: six cloves, a bit of mace, and stock or water
sufiicient to cover the meat✪ Braised Beef, Parsley Sauce ; simmer gently over a sIoav tire
for about four hours ; and when done tender, take it up,
Avithout undoing the string, and put the roll of beef in press
between two dishes, with a fourteen-pound weight on the
top. AVhen the beef is nearly cold, remove the string, trim
it free from any rough or discoloured parts, and set it to
warm in a baking-pan with a little of its own stock. When
ready to serve, pour over it parsley sauce, and garnish round
the base with glazed carrots and onions.
52. Eromeskies k la Mouglas. ✪ Eromeskies à la Mouglas
Page 132 · 4 recipe records on this page
Presented as published in 1895. 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
Cut out of puff-paste a " vol-au-vent " to correspond with the chartreuse, bake it of a nice colour, and take out the inside (the soft part). Have scalded half a dozen lambs' tails, cut them about an inch in length, put them into a stew-pan, with a bunch of green onions, parsley, a blade of mace, and a quarter of a pound of fresh butter, or white fat of veal ; cover them with boiling water, and let them stew till quite tender; then take them upon a napkin, wipe all the grease from them, and put them into a little clear Béchamel (p. 327) ; give them a boil up, and just before serving them put into the sauce two yolks of eggs, and beat up with a spoonful of cream. Put the "vol-au-vent" on the dish, lay the tails in, and pour the sauce over them. Have some sprigs of parsley boiled particularly green, and put into the sauce the last moment before serving.
50. Wild Boar's Head.
If you are out of wild boars, tame pig's-head will do quite as well. Cut the head, with the neck, as long as possible ; when it is clean, bone it and split it underneath ; leave it in salt for four days ; after which drain it, steep it in cold water, and put it into a marinade or mild pickle of vegetables, spices, and any cheap red wine, for three days longer. Then drain the head, which stuff with a forcemeat of fat bacon, sausage-meat, pounded spices, and cooked fine herbs ; when this is done, sew it up ; close the opening of the neck with a large piece of fresh pork rind ; tie the head with string to give it the right form ; wrap it up tightly in a cloth, keeping the ears upright ; wall it up with three thin pieces of wood, one underneath and two on the sides, so as to keep it straight ; then place it in a braising-pan ; moisten liberally with vinegar and water ; let it boil five hours ; drain it on a dish ; take it out of the cloth, in which
wrap it again to cool ; when cool, unpack it, pare, glaze, and dish it up ; set round with aspic jelly.
This is a famous dish for luncheons and suppers. The only forms in which we dress pig's-head are as "brawn," as "Bath-chap," and as "collared." Try this Russian recipe..
51. Braised Beef, Parsley Sauce.
Take a piece of thin flank weighing about eight pounds — it should be cut as nearly square as possible — lay it out flat, and strike it all over with a cutlet bat. Next roll it up tightly and tie ; place the roll in a braising-pan, with carrots, onions, celery ; a bunch made with parsley, thyme, and bay-leaf: six cloves, a bit of mace, and stock or water sufficient to cover the meat ; simmer gently over a slow fire for about four hours ; and when done tender, take it up, without undoing the string, and put the roll of beef in press between two dishes, with a fourteen-pound weight on the top. When the beef is nearly cold, remove the string, trim it free from any rough or discoloured parts, and set it to warm in a baking-pan with a little of its own stock. When ready to serve, pour over it parsley sauce, and garnish round the base with glazed carrots and onions.
52. Eromeskies k la Mouglas.
Records on this page
Vol-au-Vent of Lambs' TailsWild Boar's HeadBraised Beef, Parsley SauceEromeskies à la Mouglas