(English)
A historical recipe from Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916).
A historical recipe
Allied Cookery: British, French, Italian, Belgian, Russian, by Grace Clergue Harrison, Gertrude Clergue (1916). Project Gutenberg eBook #44947.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916). Digitised by Project Gutenberg, eBook #44947 (https://www.gutenberg.org/ebooks/44947). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United Kingdom. Associated with United Kingdom by its title says: English (confidence 0.7). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 1 slice of bacon
- a slice of onion
- 1/2 pint of aspic jelly
Method
- Roast a fat duck.
- When cold carve the breast in thin slices.
- Lay these carefully aside.
- Break off the breastbone and cover the carcass smoothly with the liver farce.
- Replace the sliced fillets, using a little of the farce to bind them back into place on the duck.
- Coat the whole well with half set aspic jelly.
- FARCE.--1 lb.
- of calf's liver, 2 ozs.
- of butter, 1 slice of bacon, a slice of onion, 1 carrot sliced.
- Fry these carefully and pound in a mortar.
- Pass through a wire sieve.
- Then put in a basin and whisk in 1/2 pint of aspic jelly and a small teacupful of very thick cream.
- Season with cayenne pepper and salt.
- Grapefruit and orange salad is served with this.