Then pass the Liquor through a Sieve, and pour it over your Ducks;
and serve them hot with garnish of Lemon sliced and Raspings of Bread
sifted. This Method serves likewise for Easterlings, Widgeons, Teal and
such like.
To Stew a salted Brisket of _Beef._ From Mr. _La Fontaine._
To a Pound of common Salt, put one Ounce of Salt-Petre, and rub your Beef
well with it, and let it lie a Week; then lard the Skin of it with
Bacon-Fat, and lay it in a Stew-pan that will shut close. Cut a Lemon in
half with its Rind, and lay a-part on each side the Beef; then put in a
bunch of sweet Herbs, some whole Cloves, half a Nutmeg sliced, some Pepper,
an Onion, or three or four Shallots, half a Pound of Butter, a Pint of
Claret, and a Quart of Water; shut your Pan close, and let it stew gently
five or six Hours till it is very tender.
Then having some boil'd Turnip cut in dice, flour them and fry them brown;
then pour off the Liquor the Beef was stew'd in, and having passed it
through a Sieve, thicken it with burnt Butter, and mix your fry'd Turnips
with it, and pour all together over your Beef; garnish with Lemon sliced,
and Raspings of Bread sifted, and serve it hot, it is an excellent Dish.
Neck of _Mutton_ ragou'd. From the same.
Pages:
227
228
229
230
231
232
233
234
235
236
237
238
239
240
241
242
243
244
245
246
247
248
249
250
251