English warm meat pudding

(Recipe #37, pages 160 – 161)

Take 2 pounds of pure beef, remove all sinews, and chop it very fine together with a small onion. Then cream ¼ pound of butter and gradually stir in 8 whole eggs, a few spoonfuls of sour cream, lemon peel, a bit of pepper and allspice, an absolutely fresh herring cleaned and chopped very fine, 3 ounces of stale white bread (without the crust) moistened in cold water and squeezed, finely chopped mushrooms and morels, and the necessary salt.

Broiling herring like lampreys

(Recipe #86, page 144)

After refreshing and drying the herring, cut the heads a bit smaller on both sides, remove the eyes, and grill the fish well on a gridiron. Place them in pot with lemon slices, bay leaves, coarsely ground pepper, and allspice, and pour salad oil over them.

Perch with a French sauce

(Recipe #30, page 132)

Take perch weighing about ½ pound each, scale and gut them, wash them thoroughly, salt them, and place them in a casserole with plenty of butter. As soon as the have been heated on both sides, sprinkle some flour on them, turn the fish in it, and add sufficient French white wine to cover. At the same time, add some finely ground allspice, minced parsley, finely chopped shallots, and cook the perch slowly, tightly covered; they must not be allowed to fall apart.

Translated by David Green.

Boiled salmon

(Recipe #2, page 126)

Scale the salmon, cut it in slices about 1½–2 inches thick, and rinse. Bring water to a boil with a dash of vinegar, salt, whole pepper, nutmeg, and allspice, along with a few bay leaves, lemon peel, and (if available) some rosemary. Boil the fish in the water for 5 minutes, skimming the broth.

English meat pie

(Recipe #9, page 120)

For a dish serving 8, take ½ pound of flour, 6 ounces of butter, 1 egg, and ½ cup of cold water; in a cool place, knead well to form dough and divide it into two slightly unequal portions. Roll out the smaller portion, cut strips as wide as three fingers, and place them around the edge of a deep previously buttered dish.

Take cold roast meat of any kind—poultry or meat remnants—, cut it into small pieces, line the bottom of the dish with a few slices of pork fat and top with the meat, adding salt, allspice, and (optionally) meat dumplings among the pieces. Now pour 1–2 cups of strong bouillon over the meat; roll the other piece of dough into a circle a bit larger than the dish and place it over the meat. Turn the projecting dough inwards in a tight roll around the dish and press it with two fingers to form a rim; brush the crust with an egg thinned with water. Make two incisions in the crust and bake the pie 1–1¼ hours; the top heat must be greater than the bottom heat.

Translated by David Green.

Chicken pâté with ham forcemeat

(Recipe #7, page 120)

Divide fatty spring chickens into 4 pieces and braise them without browning (see section I, no. 52) until done. A pâté for 14–18 people will take 4-5 chickens and 1½–2 pounds of raw ham.

Roast boar

(Recipe #136, page 110)

A roast from an older boar or shoat is best. Skin and lard the animal, set it on the stove with some boiling water, skim, and add the following seasonings: pepper, cloves, allspice, onions, a few bay leaves, juniper berries, ¼ cup of malt vinegar, and only a little salt, because otherwise reduction will make the broth too salty. When the roast is done, pass the reduced broth through a sieve and brown the roast with butter, rendered pork fat, and cream, basting frequently and gradually adding the reduced broth.

Roast the leg about 2½–3 hours, a portion of the saddle somewhat shorter.

Translated by David Green.

Fried slices of pickled pork

(Recipe #117, page 106)

Slice tender leftover pickled pork, dip the slices in egg and allspice, dredge with flour, and fry in butter until light brown and crisp. This is a very tasty accompaniment to various commoner vegetables.

Translated by David Green.

Roast suckling pig

(Recipe #111, pages 104 – 105)

After the pig has been slaughtered, cleaned, and washed, cut off the feet and remove the eyes. Rub the cavity thoroughly with salt, dry the exterior, mount the pig lengthwise on a wooden skewer, and place it in a roasting pan with water. Brush frequently with pork fat or good-quality oil and pierce the skin with a larding needle to prevent blisters from forming.

Roast lamb

(Recipe #90, page 97)

Take one or both hindquarters, wash and dry, rub with allspice, lay it in a hot pan with lots of butter along with rosemary and some bay leaves, later sprinkle it with some fine salt and roast it like a leg of veal, not too tender; an hour should suffice.

Translated by David Green.