|
Classic
Cook Books
< last page | next page >
page 80
To broil Eggs.
First put your salamander into the fire, then cut a slice round a quartern loaf,
toast it brown, and butter it, lay it in the dish, and set it before the fire;
poach seven eggs just enough to set the whites, take them out carefully, and lay
them on your toast: brown them with the salamander, grate some nutmeg over them,
and squeeze Seville orange over all. Garnish your dish with orange cut in
slices.
CHAP. VI.
OF STEWING.
To stew Beef.
TAKE four pounds of stewing beef, with the hard fat of brisket beef cut in
pieces; put these into a stew-pan with three pints of water, a little salt,
pepper, dried marjorum powdered, and three cloves. Cover the pan very close, and
let it stew four hours over a slow fire. Then throw into it as much turnips and
carrots cut into square pieces, as you think convenient; and the white part of a
large leek, two heads of celery shred fine, a crust of bread burnt, and half a
pint of red wine (or good small beer will do as well.) Then pour it all into a
soup-dish, and serve it up hot, garnish with boiled carrot sliced.
< last page | next page >
Classic
Cook Books
|
