Meat of any kind
From The cook and housewife's manual (1847).
A historical recipe
The cook and housewife's manual, by C. I. (Christian Isobel) Johnstone (1847).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Rub down the yolk of a hard boiled ^% with salad oil and vinegar ;
- add a very little anchovyliquor, some cayenne pepper, salt, parsley, and eschalot, both chopped smalL-e-OJ*.
- This is a good extemporaneous sauce.
- It is excellent for cold lobster or crabs.
- 291.* Olive- Sauce forDiicks a^nd Beef-SteaJcs.
- — Carefully stone a quarter-pound of olives by paring the fruit round in ribbons, so that the olives may recover shape when stoned.
- Blanch them, and throw them into cold water, and let them soak till freshened, when stew slowly for a half-hour in a half-pint of brown gravy.
- Add more gravy, if needed.
- A squeeze of lemon is sometimes added, but being disapproved by those who like the native flavour of the olive, may be given at table.
- 291.* Ckestnut'Sauce for Turkey and Fowh^ White and Brown.
- — Throw half a pound of fresh chestnuts, stripped of the outer rind, into boiling water : scald for five minutes, and peel them.
- Stew them till quite tender in veal gravy, with a bit of lemon-peel, and rub them with the gravy through a hair-sieve, as if pulping peas.
- Season with white pepper and cayenne, and add a large glass of cream.
- Just boil up the sauce, stirring it till it boil, and serve.
- The Brown Sauce is stewed in rich brown gravy, is more poignantly seasoned, and has no cream.
- 292.
- Redgill's Sauce for Stubble Goose^ roasted Pork or Pork Chops ^ also called Dr.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Vegetable peeler
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Wooden spoon
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Sieve