The London art of cookery and domestic housekeeper's complete assistant. Uniting the principles of elegance, taste, and economy : and adapted to the use of servants, and families of every description / by John Farley.

  • Farley, John, active 18th century.
Date:
1811
Catalogue details

Licence: Public Domain Mark

Credit: The London art of cookery and domestic housekeeper's complete assistant. Uniting the principles of elegance, taste, and economy : and adapted to the use of servants, and families of every description / by John Farley. Source: Wellcome Collection.

    123/434 (page 99)
    choke bottoms, a spoonful of ketchup, the same of brown- ing', season with cayenne and salt : let these boil tor a tew minutes, and serve with the veal in the middle, and the sauce poured over it. Veal (lines. Take a fillet of veal, and having cut off large collops, flat- ten them well with a beater: spread very thinly forcemeat over each of them, and roll them up, and roast them, or bake them in an oven. Make a ragoo of oysters and sweetbreads, cut in square bits a*few mushrooms and morels, and lay them in the dish with the veal. Jr you have oysters enough, cnop and mix some of them with the forcemeat, as it will add much to its goodness. Put nice brown gravy into the dish, and send them up hot, with forcemeat balls round them. Fillet of Veal with Collops. Take a small fillet of veal and cut what collops you want; then take the udder, and flit it with forcemeat; roll it round, tie it with a packthread across, and roast it. Lav your col- lops in the dish, and lay your udder in the middle. Garnish with lemon. Bombarded Veal. Having nicely taken out the bone from a fillet of veal, make a forcemeat in the following manner: i ake grated bread, half a pound of fat bacon minced, an anchovy boned, two or three sprigs of sweet marjoram, a little lemon-peel, thyme, and parsley • chop these well together, and season to your taste with salt, cayenne, and a little nutmeg grated : mix all together with an egg and a little cream, and with this lorce- meat till up the place from whence the bone was taken. 1 hen make cuts all round the fillet, at about an inch distant from each other: fill one with forcemeat; a second with spinach that has been well boiled and squeezed ; a third with crumbs of bread, chopped oysters, and beef marrow; a fourth with the forcemeat, and thus fill up the holes round tne hilet. Wrap a caul close round it, and put it in a deep pot, with a pint of water. Make a coarse paste to lay over it, in oidei to prevent the oven giving it a disagreeable taste. As soon as it is taken out of the oven, skim off the fat, and put tne gravy into a stew pan, with a spoonful of mushroom ketchup, another of lemon-pickle, live boiled artichoke bottoms cut in quai- ters, two spoonfuls of browning, and half an ounce ol mo- rels and truffles: thicken with butter and flour, give it a gentle boil, and serve with your sauce over the veal. H 2