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Classic
Cook Books
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page 79
inch long, a little nutmeg, pepper, and salt, two shalots shred fine, and a
glass of white wine. Simmer ten minutes; then put a little of the gravy to the
yolks of three eggs well beaten, and by degrees mix the whole. Turn the gravy
back into the pan, and stir it till of a fine thickness without boiling. Garnish
with lemon.
A very nice Dish.
Take the best end of a neck of lamb, cut it into steaks, and chop each bone so
short as to make the steaks almost round. Egg, and strew with crumbs, herbs, and
seasoning; fry them of the finest brown; mash some potatoes with a little butter
and cream, and put them into the middle of the dish raised high. Then place the
edge of one steak on another with the small bone upward, all round the potatoes.
Pies of the different meats are directed under the general head of savoury pies.
PART III. POULTRY, GAME. To choose Poultry, Game.
A turkey-cock.--If young, it has a smooth black leg, with a short spur. The eyes
full and bright, if fresh, and the feet supple and moist. If stale, the eyes
will be sunk, and the feet dry.
Hen-turkey is known by the same rules; but if old, her legs will be red and
tough.
Fowls.--If a cock is young, his spurs will be short; but take care to see they
have not been cut or pared, which is a trick often practised. If fresh, the vent
will be close and dark. Pullets are best just before they begin to lay, and yet
are full of egg: if old hens, their combs and legs will be rough; if young, they
will be smooth. A good capon has a thick belly and a large rump; there is a
particular fat at his breast, and the comb is very pale. Black legged fowls are
most moist, if for roasting.
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Classic
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