No. 181. Excellent Sausage Cakes. Chop some lean pork very fine, having previously detached all the skin and bone, and to every pound of meat add three quarters of a pound of fat bacon, half an ounce of salt, a saltspoonful of pepper, the quarter of a nutmeg grated, six young green chopped onions, and a little chopped parsley; when the whole is well chopped put into a mortar and pound well, finishing with three eggs; then have ready a pig’s caul, which cut into pieces large enough to fold a piece of the above preparation the size of an egg, which wrap up, keeping the shape of an egg, but rather flattened, and broil very gently over a moderate fire.
No. 182. Pigs’ Feet. Procure six pigs’ feet, nicely salted, which boil in water, to which you have added a few vegetables, until well done, cut each one in halves, take out the long bone, have some sausage meat as in the last, and a pig’s caul, which cut into pieces each large enough to fold half a foot, well surrounded with sausage-meat, when well wrapped up broil slowly half an hour over a moderate fire, and serve. Or, when the pigs’ feet are well boiled, egg over, and throw them into some grated crust of bread, with which you have mixed a little parsley; broil a nice colour and serve with a little plain gravy.
MADE DISHES FROM POULTRY.
No. 183. Blanquettes of Turkey. With the remains of a roasted or boiled turkey you may make a very nice blanquette, cutting the meat into small thin slices, chop up the bones, and put them into a stewpan with an onion, half a blade of mace, and a very little lean ham or bacon, just cover with water, boil twenty minutes, and with the stock make a white sauce as directed (No. 7, Kitchen of the Wealthy), put the slices into a stewpan, just cover with a little of the sauce, add a little white pepper, salt, and grated nutmeg, make all hot together, not, however, allowing it to boil, finish with three tablespoonfuls of cream, mixed with the yolk of an egg, stir in quickly, pour out upon a dish, and serve with triangular scippets of fried or toasted bread round. When cucumbers are in season I frequently use one, cutting it in pieces two inches in length, which again split into three, peel, and take out all the seeds, put them into a stewpan, with a few chopped onions, a little butter and sugar, and stew gently over a slow fire until tender; five minutes before serving add them to the blanquette, they being a great improvement.
No. 184. Boudins of Turkey. Cut up all the flesh remaining upon a turkey into small dice, if about a pound and a half, put a teaspoonful of chopped onions into a stewpan, with a piece of butter of the size of two walnuts, pass a few seconds over the fire, then add half a tablespoonful of flour (mix well) and the mince, which moisten with a pint of stock made from the bones as in the last, simmer some time, keeping it moved, season with a little pepper, salt, and sugar, finish with the yolks of three eggs, which stir in quickly over the fire, not allowing it to boil afterwards, pour out upon a dish until cold; just before ready to serve, divide it into equal parts, roll out each to about the size of small eggs, shaping them to fancy, egg and bread-crumb twice over, fry in very hot lard or dripping of a light brown colour, and serve. A little ham or tongue (should you have any left) cut small, and mixed with the mince would be a great improvement.
No. 185. Turban of Croquettes. Croquettes are made precisely as the last, but not more than half the size; when done, dress them in crown upon a border of mashed potatoes, and have ready some of the blanquette of turkey, which serve in the centre.
No. 186. Minced and Grilled Turkey. Detach the leg, wing, or take off the best part of the turkey remaining, which season well with pepper and salt, and broil over a good fire, have ready prepared a mince from the remaining flesh of the turkey, made as directed for the boudins, but omitting the yolks of eggs; when quite hot and well seasoned pour into your dish, and dress the broiled piece upon it.
No. 187. Devilled Turkey. Cut up the remains of your turkey into good-sized pieces or joints, if sufficient, cut incisions crosswise upon each piece, and well rub them with cayenne pepper, broil quickly over a sharp fire, dress them in your dish, and have ready the following sauce: put a tablespoonful of chopped eschalots in a stewpan with a wineglassful of Chili vinegar, reduce to half, add half a pint of thin melted butter, two tablespoonfuls of catsup, and two of Worcestershire sauce, boil about a quarter of an hour, stir in two ounces of fresh butter, pour over and serve. Many persons like the above best dry, so it would be as well to serve the sauce separate in a boat, or a little plain gravy only underneath. The remains of poulardes, capons, or fowls may be dressed precisely as directed for the turkey.
No. 188. Goose Hashed. The remains of a goose is only fit for hashing, or devilling, for which proceed as last directed; when for hashing put a spoonful of chopped onions into a stewpan, with an ounce of butter, pass over the fire until becoming rather brown, when add a tablespoonful of flour, mix well, cut up the remains of a goose into moderate-sized pieces, season with pepper and salt, add about a pint of stock or water, let simmer ten minutes, when pour out upon a dish and serve. For a variation, a little sage and a couple of apples sliced and cooked in the sauce is very good.
No. 189. Stewed Duck and Peas. Procure a duck trussed with the legs turned inside, which put into a stewpan, with two ounces of butter and a quarter of a pound of streaked bacon, let remain over a fire, stirring occasionally until lightly browned, when add a good tablespoonful of flour (mix well) and a pint of broth or water, stir round gently until boiling, when skim, and add twenty button onions, a bunch of parsley, with a bay-leaf, and two cloves, let simmer a quarter of an hour, then add a quart of nice young peas, let simmer until done, which will take about half an hour longer, take out the duck, place it upon your dish (taking away the string it was trussed with), take out the parsley and bay-leaf, season the peas with a little pepper, salt, and sugar, reduce a little if not sufficiently thick, pour over the duck and serve.