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(Bread) - (Made-over Dishes)

Bits of cold broiled or roasted game may be chopped very fine, rubbed to a
smooth paste either in a bowl or mortar. To each half pint of this mixture
allow two tablespoonfuls of brown sauce thoroughly rubbed with the game,
and the unbeaten white of one egg; press the whole mixture through an
ordinary flour sieve; then stir in the well-beaten whites of two eggs,
four mushrooms chopped almost to a powder, and a seasoning of salt and
pepper. Fill this into little greased molds or cups; the cups may be
garnished with chopped truffle or mushrooms, or served plain. Fill in the
mixture, stand the cups in a baking pan half filled with boiling water;
cook in a moderate oven twenty minutes. The little bomb-shaped molds are
the better sort to use for these. Serve with brown sauce either plain or
flavored with mushrooms.

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Sweetbreads with Mushrooms

Lay half a dozen sweetbreads in cold water for twelve hours, changing
the water several times. Then boil them five minutes, drop into cold
water, remove the skin and lard with fat bacon. Put them in a saucepan
with a pint of stock, two small onions and one carrot chopped, a
teaspoonful of minced parsley, salt, pepper, cayenne, and a little
mace. Stew until tender.
Serve with a mushroom sauce, made as follows: Take a small bottle
of mushrooms or one dozen fresh mushrooms sliced and boil them five
minutes in water and lime juice. Drain and place in a stew pan with
two ounces of butter, one ounce of flour and a pint of well seasoned
stock or gravy. Cook until the sauce is reduced one-half. Pour over
the hot sweetbreads.

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Bread and Molasses Pudding

Butter thickly some slices of bread and lay in a baking dish. Cover
them with thick black molasses and bake slowly. The pudding should be
served hot, with thick cream.

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Bake in a long bread tin.

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Thin Gingerbread

Place in a saucepan one pint of molasses, one cup of butter, one
teaspoonful of ginger, one teaspoonful of soda, and let them boil
together for a moment. Then remove from the fire, and when nearly cool
stir in flour enough to make a thick batter or dough. Spread thinly on
tins and bake quickly.

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Take a large onion and boil it, with a little pepper till quite soft,
in milk, then take it out, and pour the milk over grated stale bread,
then boil it up with a piece of butter, and dredge it with flour; it
should be well beaten up with a silver fork.
The above can be made without butter or milk: take a large onion,
slice it thin, put it into a little veal gravy, add grated bread,
pepper, &c., and the yolk and white of an egg well beaten.

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Grate into fine crumbs, about five or six ounces of stale bread,
and brown them in a gentle oven or before the fire; this is a more
delicate way of browning them than by frying.

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Cut slices of bread without crust, and dry them gradually in a cool
oven till quite dry and crisp, then roll them into fine crumbs, and
put them in a jar for use.

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First soak them in warm water, and then blanch them; in whatever
manner they are to be dressed, this is essential; they may be prepared
in a variety of ways, the simplest is to roast them; for this they
have only to be covered with egg and bread crumbs, seasoned with salt
and pepper, and finished in a Dutch oven or cradle spit, frequently
basting with clarified veal suet; they may be served either dry with a
_purée_ of vegetables, or with a brown gravy.

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After soaking and blanching, stew them in veal gravy, and season with
celery, pepper, salt, nutmeg, a little mace, and a piece of lemon
peel, they should be served with a fine white sauce, the gravy in
which they are stewed will form the basis for it, with the addition
of yolks of eggs and mushroom essence; French cooks would adopt the
_velouté_ or _bechamél_ sauce; Jerusalem artichokes cut the size of
button mushrooms, are a suitable accompaniment as a garnish.

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After soaking and blanching, fry them till brown, then simmer gently
in beef gravy seasoned highly with smoked meat, nutmeg, pepper, salt,
a small onion stuck with cloves, and a very little whole allspice;
the gravy must be slightly thickened, and morels and truffles are
generally added; small balls of delicate forcemeat are also
an improvement. The above receipts are adapted for sweetbreads
fricasseed, except that they must be cut in pieces for fricassees, and
pieces of meat or poultry are added to them; sweetbreads when dressed
whole look better _piqués_.

Put the joint in a saucepan, cover it with cold water, let it boil for
half an hour, have the spit and fire quite ready, and remove the meat
from the saucepan, and place it immediately down to roast, baste it
well, dredge it repeatedly with flour, and sprinkle with salt;
this mode of roasting mutton removes the strong flavor that is so
disagreeable to some tastes.

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