Mrs. A.B. Marshall's larger cookery book of extra recipes.

  • Marshall, A. B. (Agnes Bertha), 1855-1905.
Date:
[1891?]
Catalogue details

Licence: Public Domain Mark

Credit: Mrs. A.B. Marshall's larger cookery book of extra recipes. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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559/700 (page 547)
and wash it and put it into the stewpan with the butter and two finely- chopped eschalots, a bunch of herbs (thyme, parsley, and bayleaf), and two blades of mace. Have two pounds of breast or neck of veal cut up in little neat square pieces, season it with salt and ground ginger and coralline pepper, put it on a greased tin and bake it for about half an hour in a rather quick oven, keeping it well basted; when a nice golden colour put it all into the pan, also half a pound of salt streaky pork or bacon which is cut up in little dice shapes ; add two and a half pints of good-flavoured stock, then let it cook on gently for one and a half hours, taking care that the meat and rice do not stick to the bottom of the pan, add about half a pint more stock if needed during the cooking, and, when ready to serve, dish the meat up in the centre and the rice round. Have six or eight Seville oranges peeled and quite free from pith, cut the peel in long thin shreds, put it in cold water with a pinch of salt, let it come to the boil, then strain and use ; cut out the pieces of fruit in natural divisions, garnish the edge of the dish here and there with the orange, and peel, and tarragon, and blanched, shredded lettuce that has been boiled in slightly salted water till tender. Serve while quite hot. This can be served as a remove or for a luncheon dish, and game or poultry can be used instead of veal, in which case the bird should be boned and then cut up into little square pieces. Little Pastry Straws a la Verdun Petites Paiiles de Patisserie d la Verdun Take a quarter of a pound of puff paste (vol. i.) and roll it out about one- eighth of an inch thick, cut it in strips about one and a half inches wide and three inches long, and place them on a wetted baking-tin, then brush over one side of these strips with cold water. Arrange a little roll of puree prepared as below on half the number, leaving about a quarter of an inch of paste all round ; then take the remaining pieces of the plain paste and place them over the pieces with the puree; close these together and brush all over with a little whole beaten-up raw egg; N N 2