Pudding made from cold veal roast

(Recipe #38, page 161)

Ingredients: 1¾ pounds of finely chopped fresh-tasting veal roast, with skin and sinews removed, 8 eggs, a scant 6 ounces of butter, 2–3 ounces of 2-day-old grated milk-bread [bread soaked in milk], ½ cup of sweet cream, 6 finely chopped shallots, salt, and a bit of nutmeg. Continue reading

Brown sago pudding

(Recipe #16, pages 155 – 156)

Ingredients: ¼ pound of sago [approx. 2/3 cups] washed several time in cold and then warm water, boiled until thick in equal parts of claret and water, a scant 3 ounces of creamed butter, six egg yolks, 2 ounces of zwieback crumbs, ½ cup of sweet cream, ¼ pound of sugar [about 5/8 cups], cinnamon and lemon peel, and the beaten egg whites. Continue reading

Heron

(Recipe #12, page 149)

Only the breast of a heron is edible; it is delicious, but the rest of the flesh is oily. Sprinkle the necessary amount of salt on the breast, wrap it in slices of good pork fat, place it in a generous amount of hot butter, and cook it over moderate heat until tender and lightly browned, basting frequently and after a while adding a cup of cream. Make gravy as in cooking rabbit.

Translated by David Green.

Ed.Note: Please be sure to read the comment posted by Babsje below. What was legal in the 19th century is not legal in the 21st, so please do NOT try this recipe with heron!

Wild duck

(Recipe #8, page 149)

Regarding the age of the duck, see the discussion of goose above. If the duck is to be cooked whole, rub it with fine salt and pepper and set it tightly covered on the stove with a generous amount of butter and suet, with two bay leaves, 2 lemon slices, and 8 juniper berries added; after it has begun to brown on both sides, pour in a little boiling water and simmer the duck until it is tender and lightly browned. Some thick cream is a good addition to the preparation. Continue reading

Wild goose

(Recipe #7, page 149)

An old wild goose is even tougher than an old domestic goose. Therefore roast a whole goose only when it is young. If it is older, cut it into small pieces as described in section I, pour boiling vinegar with bay leaves and cloves over it, and marinate it for 8 days, turning the pieces daily. Then prepare it like jugged hare, but omitting the sugar. Continue reading

English plum pudding, no. 1

Ingredients: 4 eggs, their whites beaten to soft peaks, ¾ quart of fresh cream, ½ pound of fine flour, ½ pound of finely chopped suet, ½ pound of well-washed currants, ¾ pound of seeded, coarsely chopped raisins, 2–3 ounces of butter, 1 ounce of sliced candied citron, 1 ounce of orange peel, ½ a nutmeg, half wineglass of rum, and a bit of salt. Continue reading

Tasty poultry or veal pastries with cheese

(Recipe #18, page 122)

Cook a full-flavored, tasty ragout (with bones removed) in a short broth and stir in some egg yolks. Roll a flaky pastry out thin, use it to line the small pastry molds, and fill them halfway with the meat cut into small pieces along with the thick gravy. Bake the pastries for a good ¼ hour in a moderate oven.

While they are baking, stir together a melted piece of butter the size of a walnut, 2 whole eggs, some thick sweet cream, and grated Dutch or fresh Swiss cheese to make a thick sauce, place 2 tablespoons of the sauce in each pastry, and bake them for another ¼ hour.

Translated by David Green.

Roasting snipe, partridge, black grouse, hazel grouse, or prairie chicken

(Recipe #158, page 116)

Prepare these birds for roasting like other fowl and sprinkle them with fine salt. Then wrap the breast with a thin slice of pork fat and cook very carefully for ½–1 hour on a spit or in a tightly covered earthenware pot over moderate heat with plenty of butter and a little water. Baste frequently and toward the end add an occasional tablespoon of sweet cream, or fresh milk if you have no cream.

Put the birds on a platter and loosen the coagulated juices with cold water; add a little milk to thicken the gravy and a bit add salt if needed while the gravy cooks down.

Note: The birds for roasting must be young, as shown by the yellow color of their legs.

Translated by David Green.