French Domestic Cookery: Combining Elegance with Economy ... in Twelve Hundred Receipts

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Seite 82 - Take a rump, or piece of beef, bone it, beat it well, and lard it with fat bacon ; then put it into a stewpan with some rind of bacon, a calf's foot, an onion, a carrot, a bunch of sweet herbs, a bay leaf, some thyme, a clove of garlic, some cloves, salt, and pepper ; pour over the whole a glass of water, let it stew over a 'slow fire for six hours at least. A clean cloth should be placed over the stewpan before the lid is put on, to make it airtight ; when the beef is done, strain the gravy through...
Seite 197 - Hjojrind two spoonfuls of milk ; place it on a slow fire, with a red-hot shovel over it, and serve when the eggs are set. Or, cut some asparagus tops into pieces like peas, boil them a quarter of an hour ; then take them out, and put them into a stewpan, with a bunch of parsley, chives, and a piece of butter ; set them over a slow fire, put in a pinch of flour, add a little water, and let them stew, seasoning with salt and sugar. When done, put them into the dish they are to be served in, and break...

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