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Classic
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page 44
take the white part of two bunches of celery, cut about an inch and a half long,
and boil it till tender; strain off the water, and put the celery into a
stew-pan, with half a pint of cream, and a piece of butter rolled in flour;
season with pepper and salt; set it over a clear fire, and keep it stirring till
it is smooth, and of a good thickness. Have ready half a dozen rashers of bacon;
take up your chickens, pour your sauce into the dish, and put the rashers of
bacon and sliced lemon round.
To boil Pigeon.
Let the Pigeons be boiled by themselves for about a quarter of an hour; then
boil a proper quantity of bacon, cut square, and lay it in the middle of the
dish. Stew some spinach to put round, and lay the pigeons on the spinach.
Garnish with parsley dried crisp before the fire.
To boil Rabbits.
Truss your rabbits close, and boil them off white. For sauce, take the livers,
which, when boiled, bruise with a spoon very fine, and take out all the strings;
put to this some good veal broth, a little parsley shred fine, and some
barberries clean pick'd from the stalks; season it with mace and nutmeg; thicken
it with a piece of butter rolled in flour; and a little white wine. Let your
sauce be of a good
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Classic
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