Publisher's Synopsis
This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1816 Excerpt: ... OF BRAWN. Put a little aspick in the mould, so as to cover the bottom, when cold ornament it with different coloured omelets as fancy directs, then put a little more aspick in, but be very careful how you put it in, for if not done with care it will disturb the work, the best way is to have the mould set on ice; when cold put a little iKore in, then put in the brawn cut in neat pieces, and put a little more aspick on the brawn, when quite told fill up the mould; when wanted dip the mould into milk warm water and turn it out; garnish with sliced lemon. A GREEN GOOSE. A green goose will take about twenty minutes to roast, the fare should be very quick; baste it well with butter during the time it is at the fire; just before it is taken up flour and salt it, do not take it from tiie fire until the other part of the second course is ready to leave the kitchen, as green goose should be as crisp as the rind of pork. TIM BALL OF PIGEONS. Put stewed pigeons in the timball instead of chicken and macaroni. Blanch and beard half a hundred of oysters, put about an ounce of butter into a stew-pan, when melted put in flour sufficient to thicken as much sauce as is wanted, then put in half the liquor belonging to the oysters and an equal quantity of good stock, and half a gill of white wine, let it boil a few minutes, then put in the oysters to make hot but not boil, for when boiled Htuch they get hard and shrivel up.. No. 49, BILL OF FARE. BROILED SALMON AND CAPERS. Cut the salmon into slices about a quarter of an inch thick, (the salmon should not he split that the slices are taken oft") dip them in butter, and pepper and salt them on both sides, fold (hem up in writing paper that has been well buttered, have a clear fire, and put them on the gridiron. Wash a few ...
