Pick 2 or 3 very carefully, take out the trail, and lard them with slices of fat and lean ham, dredge well with flour, and fry in butter of a light brown: then stew in good gravy, flavoured with sherry or Madeira, Port or claret, anchovy, oyster, and lemon pickle, and walnut catsup, 2 table-spoonsful of soy, cayenne and Gloucester sauce. Thicken with flour and butter. Just before serving add the juice of a lemon, and 1 table-spoonful of eschalot vinegar. Pound the trail with salt, lay it on slices of buttered toast, before the fire, put it in a deep dish, serve the ragout over.
Partridge or Wild Duck Salmi.
Par-roast two partridges, which have been kept long enough, when cold, skin and carve them, put them into a small saucepan with one eschalot, a bit of lemon peel, a very little dressed ham in small bits, all the trimmings of the birds, a large glass of Madeira, half a wine-glassful of the best olive oil, pepper, salt, cayenne and the juice of a lemon. When just heated through, dish the birds on a very hot dish, pour the strained sauce over, and serve very hot, with grilled toasts. A little good sauce of veal gravy, the trimmings, cayenne, and the juice of a bitter orange; then put in the pieces of duck, and simmer till hot.
Tripe to Fricassee.
Stew a piece of the thick part in well-seasoned veal stock. Cut it in strips, shake it over the fire in white sauce, five minutes; squeeze the juice of a lemon in the dish, pour the fricassee in, and garnish with slices of lemon. If maigre, cream and yolk of egg will enrich it.
Mock Brawn.
Having cleaned a hog's head, split it, take out the brains, cut off the ears, and rub the head well with salt. Let it drain for twelve hours, spread 2 oz. common salt and 1½ oz. bay salt over it, and the next day put it into a pan, cover with cold water, and let it stand a day and night. Then wash well, and boil it until the bone comes out; skin the head and tongue, and cut both into bits. Put half of the skin into a pan, spread the meat in layers, season with salt and pepper, press it down hard, and cover with the other half of the skin. If too fat, add bits of lean pork. Make a pickle of 2 oz. salt, a pint of vinegar, and a quart of the liquor; boil it three times, and when cold pour it over.
Tripe in the Scotch Fashion.
First boiled and cold; then simmer it gently in milk and water, with salt, and a piece of butter. When quite tender, take it out, and let it cool, whilst you prepare a thick batter of three eggs, three spoonsful of flour and some milk; add green onions or chives, parsley chopped fine, and ginger. Cut the tripe in square cutlets or strips, dip them in the batter, thick enough to form a thick crust, and fry in beef dripping.
A Scotch Haggis.