Читать книгу The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery - Soyer Alexis - Страница 204

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Cut six pounds of leg of beef in large dice, with two wild rabbits, and one pound of lean ham, butter the bottom of a stewpan, put in the meat, with two calf’s feet, two onions, four leeks, one carrot, two turnips, a bunch of thyme, marjoram, bay-leaves, and parsley, a blade of mace, and six cloves all inclosed in the bunch; set the stewpan over a brisk fire, add one pint of broth (No. 133), stir it until forming a white glaze, then add eight quarts of water, and nearly a pint of brown gravy (No. 135); when boiling about an hour add the trimmings of three grouse which have been previously roasted underdone, (cut the fillets and legs in pieces and reserve for the tureen;) let it simmer one hour longer, pass through a napkin into a clean stewpan when near boiling, add an ounce of arrowroot mixed with two glasses of port wine and a little cold broth; season with a tablespoonful of salt and half ditto of sugar; boil twenty minutes, pour into your tureen over the grouse, and serve very hot. The above quantity would be sufficient for two tureens.