|
Classic
Cook Books
< last page | next page >
page 30
soon as possible, and when the stalk is tender, take up your cabbage into a
cullender, or sieve, that the water may drain off, and send it to tables as hot
as you can. Savoys are dressed in the same manner.
OF FRYING.
To fry Beef Steaks.
Cut the lean by itself, and beat it well with the back of a knife, fry the
steaks in just as much butter as will moisten the pan, pour out the gravy as it
runs out of the meat, turn them often and do them over a gentle fire; then fry
the fat by itself, and lay upon the lean: --For sauce, put to the gravy a glass
of red wine, half an anchovy, a little nutmeg, a little beaten pepper, and a
shallot cut small; give it two or three little boils, season it with salt to
your palate, pour it over the steak, and send them to table.
To fry Tripe.
Cut your tripe into pieces about three inches long, dip them into the yolk of an
egg, and a few crumbs of bread, fry them of a fine brown, and then take them out
of the pan, and lay them in a dish to drain. Have ready a warm dish to put them
in, and send them to table, with butter and mustard in a cup.
To fry Sausages with Apples.
Take half a pound of sausages and six apples; slice four about as thick as a
crown, cut the other two in quarters, fry them with the sausages of a fine light
brown, and lay the sausages in the middle of the dish, and the apples round.
Garnish with the quartered apples.
< last page | next page >
Classic
Cook Books
|
