English Housewifry. Elizabeth Moxon
about a month old and dress it, lay it down to the fire, when the skin begins to harden you must take it off by pieces, and when you have taken all the skin off, draw it and when it is cold cut it in quarters and lard it with parsley; then roast it for use.
48. How to stew a HARE.
Take a young hare, wash and wipe it well, cut the legs into two or three pieces, and all the other parts the same bigness, beat them all flat with a paste-pin, season it with nutmeg and salt, then flour it over, and fry it in butter over a quick fire; when you have fried it put into a stew-pan, with about a pint of gravy, two or three spoonfuls of claret and a small anchovy, so shake it up with butter and flour, (you must not let it boil in the stew-pan, for it will make it cut hard) then serve it up. Garnish your dish with crisp parsley.
49. How to Jug a HARE.
Take a young hare, cut her in pieces as you did for stewing, and beat it well, season it with the same seasoning you did before, put it into a pitcher or any other close pot, with half a pound of butter, set it in a pot of boiling water, stop up the pitcher close with a cloth, and lay upon it some weight for fear it should fall on one side; it will take about two hours in stewing; mind your pot be full of water, and keep it boiling all the time; when it is enough take the gravy from it, clear off the fat, and put her into your gravy in a stew-pan, with a spoonful or two of white wine, a little juice of lemon, shred lemon-peel and mace; you must thicken it up as you would a white fricassy.
Garnish your dish with sippets and lemon.
50. To roast a HARE with a pudding in the belly.
When you have wash'd the hare, nick the legs thro' the joints, and skewer them on both sides, which will keep her from drying in the roasting; when you have skewer'd her, put the pudding into her belly, baste her with nothing but butter: put a little in the dripping pan; you must not baste it with the water at all: when your hare is enough, take the gravy out of the dripping pan, and thicken it up with a little flour and butter for the sauce.
How to make a Pudding for the Hare.
Take the liver, a little beef-suet, sweet-marjoram and parsley shred small, with bread-crumbs and two eggs; season it with nutmeg, pepper and salt to your taste, mix all together and if it be too stiff put in a spoonful or two of cream: You must not boil the liver.
51. To make a brown fricassy of RABBETS.
Take a rabbet, cut the legs in three pieces, and the remainder of the rabbet the same bigness, beat them thin and fry them in butter over a quick fire; when they are fried put them into a stew-pan with a little gravy, a spoonful of catchup, and a little nutmeg; then shake it up with a little flour and butter.
Garnish your dish with crisp parsley.
52. A white fricassy of RABBETS.
Take a couple of young rabbets and half roast them; when they are cold take off the skin, and cut the rabbets in small pieces, (only take the white part) when you have cut it in pieces, put it into a stew-pan with white gravy, a small anchovy, a little onion, shred mace and lemon-peel, set it over a stove, and let it have one boil, then take a little cream, the yolks of two eggs, a lump of butter, a little juice of lemon and shred parsley; put them all together into a stew-pan, and shake them over the fire whilst they be as white as cream; you must not let it boil, if you do it will curdle. Garnish your dish with shred lemon and pickles.
53. How to make pulled RABBETS.
Take two young rabbets, boil them very tender, and take off all the white meat, and pull off the skin, then pull it all in shives, and put it into your stew-pan with a little white gravy, a spoonful of white wine, a little nutmeg and salt to your taste; thicken it up as you would a white fricassy, but put in no parsley; when you serve it up lay the heads in the middle. Garnish your dish with shred lemon and pickles.
54. To dress Rabbets to look like MOOR-GAME.
Take a young rabbet, when it is cased cut off the wings and the head; leave the neck of your rabbet as long as you can; when you case it you must leave on the feet, pull off the skin, leave on the claws, so double your rabbet and skewer it like a fowl; put a skewer at the bottom through the legs and neck, and tie it with a string, it will prevent its flying open; when you dish it up make the same sauce as you would do for partridges. Three are enough for one dish.
55. To make white Scotch COLLOPS.
Take about four pounds of a fillet of veal, cut it in small pieces as thin as you can, then take a stew-pan, butter it well over, and shake a little flour over it, then lay your meat in piece by piece, whilst all your pan be covered; take two or three blades of mace, and a little nutmeg, set your stew-pan over the fire, toss it up together 'till all your meat be white, then take half a pint of strong veal broth, which must be ready made, a quarter of a pint of cream, and the yolks of two eggs, mix all these together, put it to your meat, keeping it tossing all the time 'till they just boil up, then they are enough; the last thing you do squeeze in a little lemon: You may put in oysters, mushrooms, or what you will to make it rich.
56. To boil DUCKS with ONION SAUCE.
Take two fat ducks, and season them with a little pepper and salt, and skewer them up at both ends, and boil them whilst they are tender; take four or five large onions and boil them in milk and water, change the water two or three times in the boiling, when they are enough chop them very small, and rub them through a hair-sieve with the back of a spoon, 'till you have rubb'd them quite through, then melt a little butter, put in your onions and a little salt, and pour it upon your ducks. Garnish your dish with onions and sippets.
57. To stew DUCKS either wild or tame.
Take two ducks and half-roast them, cut them up as you would do for eating, then put them into a stew-pan with a little brown gravy, a glass of claret, two anchovies, a small onion shred very fine, and a little salt; thicken it up with flour and butter, so serve it up. Garnish you dish with a little raw onion and sippets.
58. To make a white fricassy of CHICKENS.
Take two or more chickens, half-roast them, cut them up as you would do for eating, and skin them; put them into a stew-pan with a little white gravy, juice of lemon, two anchovies, shred mace and nutmeg, then boil it; take the yolks of three eggs, a little sweet cream and shred parsley, put them into your stew-pan with a lump of butter and a little salt; shake them all the while they are over the stove, and be sure you do not let them boil lest they should curdle.
Garnish your dish with sippets and lemon.
59. How to make a brown fricassy of CHICKENS.
Take two or more chickens, as you would have your dish in bigness, cut them up as you do for eating, and flat them a little with a paste-pin; fry them a light-brown, and put them into your stew-pan with a little gravy, a spoonful or two of white wine, a little nutmeg and salt; thicken it up with flour and butter. Garnish your dish with sippets and crisp parsley.
60. CHICKENS SURPRISE.
Take half a pound of rice, set it over a fire in soft water, when it is half-boiled put in two or three small chickens truss'd, with two or three blades of mace, and a little salt; take a piece of bacon about three inches square, and boil it in water whilst almost enough, then take it out, pare off the outsides, and put it into the chickens and rice to boil a little together; (you must not let the broth be over thick with rice) then take up your chickens, lay them on a dish, pour over them the rice, cut your bacon in thin slices to lay round your chickens, and upon the breast of each a slice.
This is proper for a side-dish.
61. To boil CHICKENS.
Take four or five small chickens, as you would have your dish in bigness; if they be small ones you may scald them, it will make them whiter; draw them, and take out the breast-bone before you scald them; when you have dress'd them, put them into milk and water, and wash them, truss them, and cut off the heads and necks; if you dress them the night before you use them, dip a cloth