Читать книгу The Lady's Own Cookery Book, and New Dinner-Table Directory; - Bury Charlotte Campbell - Страница 215

Take a round of the best piece of beef and lard it with bacon; half roast it; put it in a stewpan, with some gravy, an onion stuck with cloves, half a pint of white wine, a gill of vinegar, a bunch of sweet-herbs, pepper, cloves, mace, and salt; cover it down very close, and let it only simmer till it is quite tender. Take two ox-palates, two sweetbreads, truffles, morels, artichoke-bottoms, and stew them all together in some good gravy, which pour over the beef. Have ready forcemeat balls fried, made in different shapes; dip some sippets into butter, fry and cut them three-corner-ways, stick them into the meat; lay the balls round the dish.