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Classic
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page 128
walnut; wash and dry them, put them into a stew-pan of hot burnt butter. Stir
them till they are brown, and then pour over them as much gravy, mushrooms,
pepper, salt, and all-spice as will cover them; then let them stew half an hour.
Pour off the liquor, pass it through a sieve, and thicken it for sauce. Place
the veal sweetbreads in the dish, pour the sauce over them, and serve them up,
garnish with sliced lemon, or orange.
To ragoo a Leg of mutton.
Take off the fat and skin, and cut the flesh very thin, the right way of the
grain. Butter the stew-pan, dust it with flour, and put in the meat, half a
lemon, and half an onion cut very small, a blade of mace, and a little bundle of
sweet herbs. Stir it a minute or two, then put in a quarter of a pint of gravy,
and an anchovy minced small, mixed with butter and flour. Stir it again for six
minutes, and then dish it up.
To Ragoo hog's Feet and Ears.
If they are raw or soused, boil the feet and ears till they are tender, after
which cut them into thin bits about two inches long, and a quarter of an inch
thick. Put them into a stew-pan, with half a pint of good gravy, a glass of
white wine, a good piece of butter rolled in flour, a little pepper and salt, a
good deal of mustard, and half an onion. Stir all
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