Other Recipes from THE WHOLE ART OF CARVING.Bayberry Or Myrtle Soap
Sirloin Of Beef
Aitch Or Edgebone Of Beef
Shoulder Of Mutton
Knuckle Of Veal
Roasted Breast Of Veal
A Spare Rib
Saddle Of Mutton
Half A Calf's Head Boiled
Leg Of Mutton
Fore Quarter Of Lamb
Haunch Of Venison
Round Of Beef
Brisket Of Beef
Leg Of Pork
Haunch Of Mutton
Pig(The Whole Art Of Carving.) - (The Most Valuable And Original Receipts)
The cook usually divides the body before it is sent to the table, and
garnishes the dish with the jaws and ears. The first thing is to
separate the shoulder from the carcass on one side, and then the leg,
according to the direction given by the dotted line a, b, c. The
ribs are then to be divided into about two helpings, and an ear or jaw
presented with them, and plenty of sauce. The joints may either be
divided into two each, or pieces may be cut from them. The ribs are
reckoned the finest part, but some people prefer the neck, and between
SQUABS, OR NEST PIGEONSPick, singe, draw, clean and season them well inside and out, with salt
mixed with a little ginger and pepper, and then stuff them with
well-seasoned bread dressing. Pack them closely in a deep stew-pan and
cover with flakes of goose fat, minced parsley and a little chopped
onion. Cover with a lid that fits close and stew gently, adding water
when necessary. Do not let them get too brown. They should be a light
No. 101. Porcelletto alla Corradino (Sucking Pig)Ingredients: Sucking pig, ham, eggs, Parmesan, truffles,
mushrooms, garlic, bay leaves, coriander seeds, pistacchio nuts,
veal forcemeat, suet, bacon, herbs, spice.
Bone a sucking pig, remove all the inside and fill it with a
stuffing made of veal forcemeat mixed with a little chopped suet,
ham, bacon, herbs, two tablespoonsful of finely chopped pistacchio
nuts, a pinch of spice, six coriander seeds, two tablespoonsful of
grated Parmesan, cuttings of truffles and mushrooms all bound
together with eggs. Sew the pig up and braize it in a big stewpan
with bits of bacon, a clove of garlic with two cuts, a bunch of
herbs and one bay leaf, for half an hour. Then pour off the gravy,
cover the pig with well-buttered paper, and finish cooking it in
the oven. Garnish the top with vegetables and truffles cut into
shapes, slices of lemon and sprigs of parsley. Serve with a good
sauce piquante (No. 229). Do not leave the garlic in for more than
No. 102. Porcelletto da Latte in Galantina (Sucking Pig)Ingredients: Sucking pig, forcemeat of fowl, bacon, truffles,
pistacchio nuts, ham, lemon, veal, bay leaves, salt, carrots,
onions, shallots, parsley, stock, Chablis, gravy.
Bone a sucking pig all except its feet, but be careful not to cut
the skin on its back. Lay it out on a napkin and line it inside
with a forcemeat of fowl and veal about an inch thick, over this
put a layer of bits of marinated bacon, slices of truffle,
pistacchio nuts, cooked ham, and some of the flesh of the pig, then
another layer of forcemeat until the pig's skin is fairly filled.
Keep its shape by sewing it lightly together, then rub it all over
with lemon juice and cover it with slices of fat bacon, roll it up
and stitch it in a pudding cloth. Then put the bones and cuttings
into a stewpan with bits of bacon and veal steak cut up, two bay
leaves, salt, a carrot, an onion, a shallot, and a bunch of
parsley. Into this put the pig with a bottle of white wine and
sufficient stock to cover it, and cook on a slow fire for three
hours. Then take it out, and when cold take off the pudding-cloth.
Pass the liquor through a hair sieve, and, if necessary, add some
stock; reduce and clarify it. Decorate the dish with this jelly
and serve cold.
No. 148. Piccioni in Ripieno (Stuffed Pigeons)Ingredients: Pigeons, sweetbread, parsley, onions, carrots, salt,
pepper, bacon, stock, Chablis, fowls' livers, and gizzards.
Cut up a sweetbread, a fowl's liver and gizzard, an onion, a sprig
of parsley, and add salt and pepper. Put this stuffing into two
pigeons, tie larding bacon over them, and put them into a stewpan
with a glass of Chablis, a cup of stock, an onion, and a carrot.
When cooked pass the sauce through a sieve, skim it, add a little
more sauce, and pour it over the pigeons.
POTTED PIGEONS OR BIRDS.Pick, soak, and boil the birds with the same care as for roasting.
Make a crust as for chicken pie; lay the birds in whole, and season
with pepper, salt, bits of butter, and a little sweet marjoram; flour
them thickly; then strain the water in which they were boiled, and
fill up the vessel two-thirds full with it; cover with the crust; cut
hole in the center. Bake one hour and a half.
English Pigeon Pie.Boil a beef tongue until tender; take off the outer skin. Then rub
with butter and the beaten yolk of an egg; put in a baking-dish. Add
1/2 cup of the water in which the tongue was cooked, 1/2 glass of wine
and 1/2 can of mushrooms. Sprinkle with salt and pepper and let bake
until brown. Serve garnished with the mushrooms.
Hungarian Stewed Pigeons.Cut 1 pound of cooked veal in very small pieces; add 1 herring that
has been soaked in milk, 3 cooked potatoes, 2 pickles, 3 boiled beets,
3 apples, 2 stalks of celery, 1 cooked carrot. Pour over a mayonnaise
dressing and garnish with sliced hard-boiled eggs, olives and capers.
FRICASSEE OF PIGEONS(For cold meats)
Take a shallot or two, according to quantity of sauce needed, slice very
finely, shred a little parsley, put both into the sauce-boat, with salt,
pepper, and mustard to taste; add oil and vinegar in proportion of one
dessert-spoonful of vinegar to two table-spoonfuls of oil, till
"LITTLE PIGS IN BLANKETS "From MRS. MIRA B. F. LADD, of New Hampshire, Lady Manager.
Parboil one pint of oysters in their own liquor until they are plump.
Drain thoroughly and have your cracker crumbs and white sauce ready.
Put a layer of oysters on a platter, then the white sauce over them,
and a layer of the crumbs on top. Bake about twenty minutes or until
they are brown. For this quantity of oysters use a cup of cracker or
bread crumbs and about one-third of a cup of butter, melted and
stirred into the crumbs. To make the white sauce, take two
tablespoonfuls of butter, one pint of milk, two heaping tablespoonfuls
of flour, one-half teaspoonful of salt and one-half saltspoonful of
pepper. Heat the milk. Put the butter in a granite saucepan and when
it bubbles stir in the dry flour very quickly until well mixed. Pour
on one-third of the milk, let it boil up and thicken, then add slowly
the rest of the milk. It should be free from lumps before you put in
the last of the milk. Let it boil a little, then add the pepper and
salt; also a tablespoonful of lemon juice and a little celery salt.
Stewed PigeonsMRS. HARRY LAURIE.
For two pair of pigeons stuff first with bread, summer savory, butter,
pepper, salt. Put eight or nine slices of fat pork, in an iron pot to
fry, until the pork is well browned, then take it out and put in the
pigeons and let brown thoroughly, keep turning to prevent burning. Then
add one pint of stock, season if required, put back slices of pork and
let stew for an hour and a half (at least) quietly. If gravy is not
thick enough, add a tablespoon of brown flour. About quarter of an hour
before done, put in a can of green peas--Then serve.
Can be prepared in the same manner as the above for stewed pigeons, with
the addition of spices: cloves a few, and a little more of cinnamon.
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