Poetical Cook-book, by Maria J Moss - The Original Classic Edition
This is a high quality book of the original classic edition. It was previously published by other bona fide publishers, and is now, finally, back in print. This is a freshly published edition of this culturally important work, which is now, at last, again available to you. Enjoy this classic work. These few paragraphs distill the contents and gives you a short overview and insight of this work and the author's style: Take twenty pounds of veal, chop it up, and set it in a large pot, as directed for espagnoles, putting in the flesh of the turtle at the same time, with all kinds of turtle herbs, carrots, onions, one pound and a half of lean ham, peppercorns, salt, and a little spice, and two bay leaves, leaving it to stew till it take the color of espagnole, put the fins-the skin scalded off-and hearts in, half an hour before you fill it, with half water, and half beef stock, then carefully skim it, put in a bunch of parsley, and let it boil gently like consomm ...Cut three onions and parsley root, boil them in a pint of water, cut your fish in pieces to suit, take some clever sized pieces, cut them from the bone, chop them fine, mix with them the melts, crumbs of bread, a little ginger, one egg well beaten, leeks, green parsley, all made fine, take some bread, and make them in small balls, lay your fish in your stewpan, layer of fish and layer of onions, sprinkle with ginger, pour cold water over to cover your fish, let it boil till done, then lay your fish nicely on a dish. ...Put your fish, cut in slices, in a stewpan with a quart of water, salt, pepper, ginger and mace to suit taste, let it boil fifteen minutes, add the onions, and forcemeat balls made of chopped fish, grated bread, chopped onion, parsley, marjoram, mace, pepper, ginger and salt, and five eggs beat up with a spoon into balls, and drop them into the pan of fish when boiling, cover close for ten minutes, take it off the fire, and then add six eggs with the juice of five lemons, stir the gravy very slowly, add chopped parsley, and let it all simmer on a slow fire, keeping the pan in motion until it just boils, when it must be taken off quickly, or the sauce will break. ...Take a rump of beef, cut the meat from the bone, flour and fry it, pour over it a little boiling water, about a pint of small-beer, add a carrot or two, an onion stuck with cloves, some whole pepper, salt, a piece of lemon-peel, a bunch of sweet herbs, let it stew an hour, then add some good gravy, when the meat is tender take it out and strain the sauce, thicken it with a little flour, add a little celery ready boiled, a little ketchup, put in the meat, just simmer it up. ...small, grate about half the liver, mince plenty of the suet and some onions small, mix all these materials very well together with a handful or two of the dried meal, spread them on the table, and season them properly with salt and mixed spices, take any of the scraps of beef that are left from mincing, and some of the water that boiled the draught, and make about a choppin (i. e. a quart) of good stock of it, then put all the haggis meat into the bag, and that broth in it, then sew up the bag, put out all the wind before you sew it quite close.
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