Pigs' Feet And Ears Ragout Of
Split the feet, and take them out of souse; dip them in eggs, then in
bread-crumbs and chopped parsley; fry them in lard. Drain them; cut the
ears in long narrow slips; flour them; put them into some good gravy;
add ketchup, morels, and pickled mushrooms; stew them into the dish, and
lay on the feet.
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Pigeons En Compote No 2
Have the birds trussed with their legs in their bodies, but stuffed with forcemeat; parboil and lard them with fat bacon; season with pepper, spices, parsley, and minced chives; stew them very gently. While they are stewing, make a ragout of fowls' ... Pigeons En Compote No 3
Lard, truss, and force them; season and stew them in strong broth. Have a ragout garnished with sippets, sweetbreads, and sprigs of parsley; then fry the pigeons in a batter of eggs and sliced bacon. You may garnish most dishes in the same way. ... Pigeons In Disguise
Draw, truss, and season the pigeons with salt and pepper, and make a nice puff; roll each pigeon in a piece of it; tie them in a cloth, but be careful not to let the paste break. Boil them in plenty of water for an hour and a half; and when you unti... Pigeons In Fricandeau
Draw and truss the pigeons with the legs in the bellies, larding them with bacon, and slit them. Fry them of a fine brown in butter: put into the stewpan a quart of good gravy, a little lemon-pickle, a tea-spoonful of walnut ketchup, cayenne, a litt... Pigeons Pompeton Of
Butter your pan, lay in it some sliced bacon, and cover all the inside of it with forcemeat. Brown the pigeons off in a pan, and put them in a good ragout, stewing them up together, and put also a good ladleful of ragout to the forcemeat: then lay y... Pigeons Surtout Of
Take some large tame pigeons; make forcemeat thus: parboil and bruise the livers fine; beat some boiled ham in a mortar; mix these with some mushrooms, a little chopped parsley, a clove of garlic shred fine, two or three young onions minced fine, a ... Pigeons To Boil
Chop sweet-herbs and bacon, with grated bread, butter, spice, and the yolk of an egg; tie both ends of the pullets, and boil them. Garnish with sliced lemon and barberries. ... Pigeons To Broil
Cut their necks and wings close, leaving the skin of the neck to enable you to tie close, and with some grated bread put an anchovy, the two livers of pigeons, half a grated nutmeg, a quarter of a pound of butter, a very little thyme, a little peppe... Pigeons To Jug
Pick and draw the pigeons, and let a little water pass through them; parboil and bruise the liver with a spoon; mix pepper, salt, grated nutmeg, parsley shred fine, and lemon-peel, suet cut small, in quantity equal to the liver, the yolks of two egg... Pigeons To Pot
Truss and season them with savoury spice; put them into a a pot or pan, covering them with butter, and bake them. Take out, drain, and, when cold, cover them with clarified butter. Fish may be potted in the same way, but always bone them when baked.... Pigeons To Stew No 1
Truss your pigeons as for boiling. Take pepper, salt, cloves, mace, some sweet-herbs, a little grated bread, and the liver of the birds chopped very fine; roll these up in a bit of butter, put it in the stomach of the pigeons, and tie up both ends. ... Pigeons To Stew No 2
Shred the livers and gizzards, with as much suet as there is meat; season with pepper, salt, parsley, and thyme, shred small; fill the pigeons with this stuffing; lay them in the stewpan, breasts downward, with as much strong broth as will cover the... Pigeons To Stew No 3
Cut six pigeons with giblets into quarters, and put them into a stewpan, with two blades of mace, salt, pepper, and just water sufficient to stew them without burning. When tender, thicken the liquor with the yolk of an egg and three spoonfuls of fr... Pigs' Feet And Ears Fricassee Of
Clean the feet and ears, and boil them very tender. Cut them in small shreds, the length of a finger and about a quarter of an inch in breadth; fry them in butter till they are brown but not hard; put them into a stewpan with a little brown gravy an... Pigs' Feet And Ears Ragout Of
Split the feet, and take them out of souse; dip them in eggs, then in bread-crumbs and chopped parsley; fry them in lard. Drain them; cut the ears in long narrow slips; flour them; put them into some good gravy; add ketchup, morels, and pickled mush... Pike A La Tatare Or In The Tartar Fashion
Clean your pike; gut and scale it; cut it into bits, and lay it in oil, with salt, cayenne pepper, parsley, scallions, mushrooms, two shalots, the whole shred very fine; grate bread over it and lay it upon the gridiron, basting it, while broiling, w... Pike Au Souvenir
Wash a large pike; gut and dry it; make a forcemeat with eel, anchovy, whiting, pepper, salt, suet, thyme, bread crumbs, parsley, and a bit of shalot, mixed with the yolks of eggs; fill the inside of the fish with this meat; sew it up; after which d... Pike Fricandeau
Cut a pike in several pieces, according to its size, after having scaled, gutted, and washed, it. Lard all the upper part with bacon cut small, and put it into a stewpan with a glass of red wine (or white wine if for white sauce) some good broth, a ... Pike German Way Of Dressing Delicious!
Take a pike of moderate size; when well washed and cleansed, split it down the back, close to the bone, in two flat pieces. Set it over the fire in a stewpan with salt and water; half boil it. Take it out; scale it; put it into the stewpan again, wi... Pike In Court Bouillon
Scale and well wash your pike; lay it in a pan; pour vinegar and salt over it; let it lie for an hour, then take it out, season with pepper, a little salt, sweet herbs, cloves, and a bay leaf, with a piece of butter. Wrap it up in a napkin, and put ... Pike Stuffed To Boil
Clean a large pike; take out the gills; prepare a stuffing with finely grated bread, all sorts of sweet-herbs, particularly thyme, some onions, grated lemon-peel, oysters chopped small, a piece of butter, the boiled yolk of two eggs, and a sufficien... Pike To Boil A-la-francaise
Wash well, clean, and scale a large pike, and cut it into three pieces; boil an equal quantity of white wine and water with lemon-peel, and when the liquor boils put your pike in, with a handful of salt. When done, lay it on sippets, and stick it wi... Pike To Broil
Split it, and scotch it with a knife on the outside; season it with salt; put the gridiron on a clear fire, make it very hot, then lay on the pike; baste it with butter, turn it often, and, when broiled crisp and stiff put it into a dish, and serve ... Pike To Dress
If you would serve it as a first dish, do not scale it; take off the gills, and, having gutted it, boil it in court bouillon, as a side-dish, or entree. It may be served in many ways. Cut it into pieces, and put it into a stewpan, with a bit of butt... Pike To Pot
After scaling the fish, cut off the head, split it, take out the back-bone, and strew it over with bay salt and pepper. Cover and bake it; lay it on a coarse cloth to drain, and when cold put it in a pot that will just hold it, and cover with clarif... Pike To Roast
Scale and slash the fish from head to tail; lard it with the flesh of eels rolled up in sweet-herbs and seasoning; fill it with fish and forced meat. Roast it at length; baste and bread it; make the sauce of drawn butter, anchovies, the roe and live... Pilaw An Indian Dish
Take six or eight ribs of a neck of mutton; separate and take off all the skin and fat, and put them into a stewpan with twelve cloves, a small piece of ginger, twelve grains of black pepper, and a little cinnamon and mace, with one clove of garlic.... Pilgrim Cookies
Let soak overnight one cup of seedless raisins, then drain and dry on a cloth. Cream one-third a cup of butter; beat in one cup of brown sugar, one tablespoonful of milk, and two eggs, beaten light. Add the raisins, and one cup of flour, sifted with...