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Cookery (It was the intention in our)

It was the intention in our article on Cookery to divide it into two parts, separating fine from plain, every-day receipts; but this was found impracticable, no two judgments agreeing upon the proper division, hence our abandonment of the plan, and leaving to each reader his or her own judgment.

To make a Savory Dish of Veal. over clear, lively coals, pouring the red gravy into a bowl each time they are turned; five minutes on the gridiron will do. Take them up, cut them in pieces, put them into a pan with the gravy you have saved, a large lump of butter, with pepper, salt, a pinch of flour, glass of Madeira (champagne is better), fry the whole for two minutes, and serve very hot.

Breast of Veal, glacee.

Cut your breast as square as possible; bone it and draw the cut pieces together with a thread; put it into a pan with a ladle of veal bouillon, cover it with slices of salt pork and a buttered paper, previously adding 2 carrots in bits, 4 onions in slices, 2 bay leaves, 2 cloves, pepper and salt; put some coals on the lid as well as below; when two-thirds done take out the vegetables, reduce your gravy to jelly, turn your meat, and set on the cover till done; it takes in all two hours and a half over a gentle fire.

Shoulder en Galantine. ragged pieces to make your stuffing, viz., 1 pound Bone a fat, fleshy shoulder of veal, cut off the of veal to 1 pound of salt pork minced extremely fine, well seasoned with salt, pepper, spices, and mixed with 3 eggs, spread a layer of this stuffing well minced over the whole shoulder to the depth of an inch; over this mushrooms, slips of bacon, slices of tongue, and carrots in threads, cover this with stuffing as before, then another layer of mushrooms, bacon, tongue, etc., when all your stuffing is used, roll up your shoulder lengthways, tie it with a thread, cover it with slips of lardine and tie it up in a clean white cloth; put into a pot the bones of the shoulder, 2 calves'-feet, slips of bacon, 6 carrots, 10 onions, 1 stuck with 4 cloves, 4 bay leaves, thyme, and a large bunch of parsley and shallots, moisten the whole with bouillon; put in your meat in the cloth and boil steadily for three hours. Try if it is done with the larding needle; if so, take it up, press all the liquor from it and set it by to grow cold; pass your jelly through a napkin, put 2 eggs in a pan, whip them well and pour the strained liquor on them, mixing both together, add peppercorns, a little of the 4 spices, a bay leaf, thyme, parsley; let all boil gently for half an hour, strain it through a napkin, put your shoulder on its dish, pour the jelly over it and serve cold.

Shoulder of Mutton.

Bone the larger half of your shoulder, lard the inside with well seasoned larding, tie it up in the shape of a balloon, lay some slips of bacon in your pan, on them your meat, with 3 or 4 carrots, 5 onions, 3 cloves, 2 bay leaves, thyme, and the bones that have been taken out moisten with bouillon, set all on the fire and simmer for three hours Sheep's Tongues.

Cut some large scallops from a leg of veal, and a half; garnish with small onions. spread them on a dresser, dip them in rich egg batter; season them with cloves, mace, nutmeg, and pepper beaten fine: make force-meat with some of the veal, some beef suet, oysters chopped, sweet herbs shred fine; strew all these over the collops, roll and tie them up, put them on skewers and roast them. To the rest of the force-meat add two raw eggs, roll them in balls and fry them.

Put them into the dish with the meat when roasted; and make the sauce with strong broth, an anchovy or a shallot, a little white wine and Fifteen tongues are sufficient for a dish: wash and clean them well, throw them into hot water for twenty minutes, wash them again in cold water, drain, dry and trim them neatly, lard them with seasoned larding and the small needle; lay in your pan slips of bacon, 4 carrots in pieces, 4 onions, 1 stuck with 2 cloves, slips of veal, 2 bay leaves, thyme, and a faggot of shallots and parsley; put your tongues in, cover them with