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Hares or rabbits? Watch your tail! |
The Glasse Series No. 5 1. Bombarded Veal (1747) 2. To roast pigeon, hare, rabbits, woodcocks & snipes (1747) 3. Ham a la Braisse (1747) 4. Savoury Lamb or Veal Pie (1747) |
The famous recipes by Hannah Glasse (1708-1770), which were already very popular, when Mozart & Haydn visited England in 1760s and 1790s, and which were already famous Anglo-American dishes! |
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DIFFICULTY: Duck, you sucker! There's a bombarded veal on the table! |
1. BOMBARDED VEAL (1747) INGREDIENTS: veal (fillet; cut out of it 5 pieces thick as your hand; the rest minced, ca. 800gr, to prepare the 2 different farces) tongues of sheep (5; boiled and blanched) veal cauls (2) bacon (1. various pieces to lard the fillet of veal and tongues of sheep) lemon (grated rind to lard the tongues of sheep with the bacon) ham (300/400gr) beef suet (200gr) anchovy (1/2 well beaten) mushrooms (portobello; 300gr+300gr) spinach (300/400gr) parsley (what necessary) thyme (what necessary) marjoram (what necessary) green onions (9/10; fresh, chopped up) winter savoury (what necessary) artichoke bottoms (boiled with lemon, salt and oil and then sautéed) sweetbreads (sautéed) cocks' combs (sautéed) lemon (in slices, to garnish) truffles (quantity to your taste) morels (quantity to your taste) good gravy (what necessary to fry the veal) eggs yolk (2) butter mace pepper salt METHOD: 1. Take a fillet of veal. Cut 5 pieces out of it, that must be thick as your hand. Divide the rest (ca. 400gr) in two parts (ca. 200gr each) that must be finely minced. Then lard the 5 pieces of fillet with pieces of bacon. 2. Take the 5 tongues of sheep, that must have been well cooked previously in boilinig water with salt, pepper and spices. Lard them with bacon and grated lemon. 3. THE 1st FARCE. Mince (not too finely) together, with a kitchen blender, 200gr of veal with bacon, ham, beef suet, the anchovy. Adjust salt, pepper and mace. 4. THE 2nd FARCE. Mince (very finely) together, with a kitchen blender, 200gr of veal with beef suet, mushrooms, spinach, parsley, thyme, sweet marjoram, winter savoury, green onions. Adjust salt, pepper and mace. 5. THE MEAT BALL (1st half of the 2 farces) Take a first half of the 2 farces. Create a big meat ball with the 1st FARCE and position, in the middle of it, the 2nd FARCE. Now close the meat ball, by giving a shape similar to a ball. Envelope this ball into Veal caul. Rub the Veal caul with the yolk of 1 egg. Bake this Meat Ball in oven. 6. THE SAUSAGE (2nd half of the 2 farces) Take the second half of the 2 farces. Roll out, on the table, the 1st farce onto the 2nd veal caul, position the 2nd farce onto the 1st farce. Then roll the 1st farce with the veal caul in order to close it well (with the 2nd farce closed within it), like a big sausage. Wrap this big sausage into a cloth. Rub the Veal caul with the yolk of 1 egg. Boil the sausage well on gentle fire. When ready, remove it from the cloth. Once completely cooled down. Cut various slices of it. Fry and sautée them (to be put afterwards onto the serving plate). 7. THE 5 TONGUES OF SHEEP. Take a saucepan. Fry and sautée the 5 tongues of sheep in fine fresh butter. When ready, position them on the serving plate. 8. THE 5 PIECES OF VEAL. In the same saucepan as above, pour some good gravy. When hot enough, put the 5 pieces of veal into it. When they are well cooked, skim off the fat and put, into the saucepan, the mushrooms (portobello), the truffles and the morels. 9. SERVING Position at the very centre of the plate the big Meat Ball kept entire. Around it you must have the 5 fried tongues of sheep, the 5 pieces of fillet of veal, the fried slices of sausage. Then pour on them, but not on the central big Meat Ball. 10. ENRICHING AND GARNISHING THE DISH Sautée artichoke bottoms, sweetbreads and cock combs. Then distribute them onto the the mushrooms sauce, previously poured on the meat. Around the plate position slices of lemon, so that your guests can add some lemon juice to the meat by themselves. |
BOMBARDED VEAL.
You must get a Fillet of Veal, cut out of it five lean Pieces as thick as your Hand, round them up a little, then lard them very thick on the round Side with little narrow thin Pieces of Bacon, and lard five Sheeps Tongues (being first boiled and blanched) lard them here and there with very little Bits of Lemon-peel; make a well-season’d Force-Meat of Veal, Bacon, Ham, Beef Sewet, and an Anchovy beat well; make another tender Force-Meat of Veal, Beef Sewet, Mushrooms, Spinach, Parsley, Thyme, Sweet Marjoram, Winter Savoury, and green Onions; season with Pepper, Salt, and Mace, beat it well, make a round Ball of the other Force-Meat and stuff in the Middle of this, roll it up in a Veal Caul, and bake it; what is left tye up like a Bolognia Sausage and boil it, but first rub the Caul with the Yolk of an Egg; put the larded Veal into a Stew-pan with some good Gravy, and when it is enough skim off the Fat, put in some Truffles and Morels, and some Mushrooms. Your Force-Meat being baked enough, lay it in the Middle, the Veal round it, and the Tongues fry’d and laid between, the Boil’d cut into Slices and fry’d, and throw all over. Pour on them the Sauce. You may add Artichoke Bottoms, Sweetbreads, and Cocks Combs, if you please. Garnish with Lemon. |
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2. TO ROAST PIGEON, HARE, RABBITS, WOODCOCKS & SNIPES (1747)
RECIPE A. [to Roast a Pigeon] INGREDIENTS: pigeon (1) butter (a wallnut; fresh, unsalted) butter (to baste the pigeon, during the roasting process) parsley (chopped) pepper salt METHOD: 1. Put some butter, salt, pepper and parsley both within the pigeon and on the pigeon, possibly also under the skin of the chest. 2. Tie the neck end of the pigeon, the legs and rump. Then fasten the pigeon so prepared above a lively fire, with a dish or a pan under it, to collect the gravy from the roasting pigeon. 3. Let it roast. Baste it, with butter, from time to time. 4. When ready, serve the pigeon in tis own gravy from the roasting process. 5. You can roast the pigeon in the same manner, but positiong it on a spit, horizontally. --------------------------------------------- RECIPE B. [to Roast a Hare] INGREDIENTS: hare (1) beef suet (ca. 120/160gr) bread crumbs (ca. 120/160gr) parsley (little; chopped) thyme (little; chopped) anchovy (1; finely minced) eggs (2; fresh) lemon rind (little; grated) hare liver (sautéed and chopped) butter (ca. 250gr; frsh, unsalted) milk (2 l) nutmeg pepper salt METHOD: 1. 1. Marinate the rabbit in water and red vinegar a couple of hours, before using it. Make a pudding to be put into the belly of the hare. Into a bowl, mix the beef suet, the bread crumbs and the hare liver (previously sautéed and chopped) with parsley, thyme, anchovy, the two eggs, the lemon rind. Then add nutmeg, pepper and salt and adjust to taste. Fill the belly of hare with this pudding. Close and sew the belly of the hare up. 2. Now put the hare on a spit and then on a lively fire. 3. Position a dripping pan under the hare. In the pan, you must have the milk and butter. Keep basting the hare all the time with this mixture, until the hare is well roasted, and serve. --------------------------------------------- RECIPE C. [to Roast Rabbits] INGREDIENTS: rabbit (1) parsley (little bunch; finely chopped) butter (ca. 200/300gr; fresh, unsalted) rabbit liver flour pepper salt METHOD: 1. Marinate the rabbit in water and white vinegar a couple of hours, before using it. 2. With a part of the butter baste the rabbit well, them drudge it with a little flour. 3. Put it on a spit and roast it for 30m, 20m if the rabbit is small. 4. In the meanwhile, boil and then sautée the rabbit liver with the parsley. 5. When the rabbit is ready, use half the rabbit liver and parsley and add it to the rest of the butter melted to create a sauce. Pour the sauce into the dish you are using to serve the rabbit. 6. Then use the other half of liver and parsley to garnish the rabbit. --------------------------------------------- RECIPE D. [to Roast Woodcocks & Snipes] INGREDIENTS: woodcock or snipe (1) bread (type milk or briochée bread; cut into slices) butter (to baste the birds) gravy (ca. 120ml) METHOD: 1. Put the woodcock (or snipe) on a spit on a lively fire. Baste it with butter. Position a dish/pan under the woodcock. 2. Toast the slices of bread and position them in the dish/pan under the woodcock, so to collect the juice. 3. When ready, warm up the gravy, put the toasted slices of bread, that had collected the juices of the roasting process, into the serving dish and then position the woodcock on the bread and pour the gravy on it. |
[A] TO ROAST A PIGEON.
Take some Parsley shred fine, a Piece of Butter as big as a Wallnut, a little Pepper and Salt; tye the Neck End tight; tye a String round the Legs and Rump, and fasten the other End to the Top of the Chimney-piece: Baste them with Butter, and when they are enough lay them in the Dish, and they will swim with Gravy. You may put them on a little small Spit, and then tye both Ends close. [B] TO ROAST A HARE. Take your Hare when it is cas’d and make a Pudding; take a Quarter of a Pound of Sewet, and as much Crumbs of Bread, a little Parsley shred fine, and about as much Thyme as will lie on a Six-pence, when shred; an Anchovy shred small, a very little Pepper and Salt, some Nutmeg, two Eggs, a little Lemon-peel: Mix all this together, and put it into the Hare. Sew up the Belly, spit it, and lay it to the Fire, which must be a good one. Your Dripping-pan must be very clean and nice. Put two Quarts of Milk and Half a Pound of Butter into the Pan; keep basting it all the while it is roasting with the Butter and Milk till the Whole is used, and your Hare will be enough. You may mix the Liver in the Pudding, if you like it. You must first parboil it, and then chop it fine. [C] TO ROAST RABBITS. Baste them with good Butter, and drudge them with a little Flour. Half an Hour will do them, at a very quick clear Fire; and, if they are very small, twenty Minutes will do them. Take the Liver, with a little Bunch of Parsley, and boil them, and then chop them very fine together. Melt some good Butter, and put Half the Liver and Parsley into the Butter; pour it into the Dish, and garnish the Dish with the other Half. Let your Rabbits be done of a fine light Brown. [D] TO ROAST WOODCOCKS AND SNIPES. Put them on a little Spit; take a Round of a Three-penny Loaf and toast it brown, then lay it in a Dish under the Birds, baste them with a little Butter, and let the Trail drop on the Toast. When they are roasted put the Toast in the Dish, lay the Woodcocks on it, and have about a Quarter of a Pint of Gravy; pour it into the Dish, and set it over a Lamp or Chaffing-dish for three Minutes, and send them to Table. You are to observe, we never take any Thing out of a Woodcock or Snipe. |
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3. HAM A LA BRAISSE (1747)
The method of cooking is similar to the Alsatian Baeckeoffe. You can use the same type of kettle to cook your ham. Ca. 2kg of ham in this way well cooks in ca. 4 hours (first at max 250° oven and then at 180/200°: it depends on the strength of your oven). You can close the kettle with a tin foil instead of a flour and water paste. It can be eaten cold, warm or hot. If hot, it is reccomended to serve it with the additional ragoo. INGREDIENTS: ham (ca. 2kg; boned) bacon (various slices) beef (various slices) pepper nutmeg salt garlic (various cloves, peeled and chopped into slithers; sweet herbs) rosemary (sweet herbs) thyme (sweet herbs) sage (sweet herbs) basil (sweet herbs) onions (golden and red ones; cut into slices) parsnips (cut into slices) carrots (cut into round slices) chive (fresh; chopped) parsley (a part chopped; a part raw to garnish) bread (grated) water wine red (1 glass; better a good merlot) vinegar red (a few drops) FOR THE RAGOO veal sweetbreads livers of fowls cocks combs mushrooms (portobello; in slices) truffles (in slices) gravy (ca. 0.450l) wine red (1 glass; better a good merlot) butter (ca. 100gr rolled in flour) additional sweet herbs (those seen above) flour pepper salt METHOD: 1. Keep the boned ham in fresh water for a while. Then tie it with a string, to create the correct shape. 2. Prepare the slices of bacon and beef. Beat them well and season them with a part of sweet herbs and salt and pepper. 3. Take an oven kettle. Position onto the bottom of the kettle the slices of bacon, beef, onions, parsnips, carrots with a part of chive and parsley and other sweet herbs. Position the ham on this layer. Then cover the ham with the rest of the sweet herbs, the bacon, the beef and the various roots. In case, fill the remnant room with some red wine and water and a few drops of vinegar. If you like it, you can add a few pieces of butter on the top, before covering with the lid. Adjust salt and pepper. 4. Close the kettle and cover the lid with tin foil. Put it in oven for ca. 4 hours, firstly with oven at 250° then you can keep it between 180°/200°/210° (it depends on the strength of your oven). 5. When the ham is ready, put it into a saucepan with its juice and sautée it by drudging it with grated bread well. 6. Put it into a serving plate with slices of bacon and beef and the roots and sweet herbs around it and some raw parsley. 7. THE ADDITIONAL RAGOO If you are eating the ham hot, you can prepare an additional ragoo, to be served with the ham. a. Prepare a ragoo with veal sweetbreads, livers of fowls, cocks combs, mushrooms, truffles and pour it into a saucepan with 450ml of gravy (already warmed up) and some sweet herbs finely chopped. Adjust salt and pepper. b. Let it simmer on a gentle fire. Add the butter rolled in flour and 1 glass of red wine. Stir well. Add the rest of the liquor used to stew the ham into the kettle. c. Let it simmer, until the sauce is ready and thick enough. d. When ready, serve this ragoo with the ham, possibly in a different dish or saucer. 8. ALTERNATE VERSIONS OF THIS RAGOO a. CRAWFISH. Instead of veal sweetbreads, livers of fowls and cocks combs, use crawfish chopped up and cooked as seen above. b. CARP. Instead of veal sweetbreads, livers of fowls and cocks combs, use carp pieces (previously well boned) chopped up and cooked as seen above. |
TO DRESS A HAM A LA BRAISE. Clear the Knuckle, take off the Swerd, and lay it in Water to freshen; then tye it about with a String, take Slices of Bacon and Beef, beat and season them well with Spice and Sweet Herbs; then lay them in the Bottom of a Kettle with Onions, Parsnips, and Carrots sliced, with some Cives and Parsley: Lay in your Ham the Fat Side uppermost, and cover it with Slices of Beef, and over that Slices of Bacon; then lay on some sliced Roots and Herbs, the same as under it: Cover it close, and stop it close with Paste, put Fire both over and under it, and let it stew with a very slow Fire twelve Hours; put it in a Pan, drudge it well with grated Bread, and Brown it with a hot Iron; then serve it up on a clean Napkin, garnished with raw Parsley. NOTE. If you eat it hot make a Ragoo thus: Take a Veal Sweetbread, some Livers of Fowls, Cocks Combs, Mushrooms, and Truffles, toss them up in a Pint of good Gravy, season’d with Spice as you like, thicken it with a Piece of Butter roll’d in Flour, and a Glass of Red Wine; then Brown your Ham as above and let it stand a Quarter of an Hour to drain the Fat out; take the Liquor it was stew’d in, strain it, skim all the Fat off, put it to the Gravy and boil it up; it will do as well as the Essence of Ham. Sometimes you may serve it up with a Ragoo of Craw-fish, and sometimes with Carp Sauce. |
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4. SAVOURY LAMB OR VEAL PIE (1747)
INGREDIENTS: lamb or veal meat (ca. 1kg) lamb/veal stones lamb/veal sweetbreads oysters (already cooked) meatballs (20 small; cooked and sautéed with a seasoned mixture of pork and veal minced meat) egg yolks (5, hard) asparagus tops (ca. 20; a bit boiled, but not completely) gravy (ca. 450ml) oysters liquor (that used to cook the oysters) wine red (120ml; better a good merlot) egg yolks (3; fresh, beaten) butter (to be added to the pie) nutmeg cloves mace pepper salt FOR THE PUFF-PASTRY flour (ca. 1.25kg) butter (225gr) butter (675gr; that must be incorporated into the puff-pastry) salt (a little) water (cold; what necessary) METHOD: THE PUFF-PASTRY Mix the flour and the 225gr of butter with salt and cold water, until you get a light and sufficiently stiff smooth paste, but not too worked out. Then roll it out on your table, stick various pieces of butter on its surface and add some flour all over it. Fold the paste in 2 or 4 one part onto the other one and well roll out the whole paste again. Stick other pieces of butter on it and go on doing the rest as demonstrated above. This passage must be repeated 9 or 10 times, until you have incorporated all the 675gr of butter into the puff-pastry. Your puff-pastry is ready and can be kept also in the freezer, if necessary, until you have to use it. THE PIE 1. Take the puff-pastry. Lay the lower part of it in a cake mould. Then pour some raw beans or chickpeas in it and cook this lower part in oven. When it's ready, let it cool down and keep it apart. 2. Cut the meat of your choice (lamb or veal) into pieces. Season them with pepper, salt, mace, cloves and nutmeg all finely beaten. Pour the meat into the pre-cooked lower part of the puff-pastry crust. Season the lamb-stones and the sweetbreads, as above, and add them to the other pieces of meat. Then add, to this farce, the precooked oysters, the meatballs, the hard yolks, the tops of asparagus. Well mix the various elements without ruining them. Adjust salt and pepper. 3. At this point, add to the farce various pieces of butter on the top and close the pie with a layer of fresh puff-pastry, that will become the lid of the pie. 4. Bake the pie in oven for ca. 1h 30m. 5. In the meanwhile, prepare a sauce to be poured into your pie. 6. Pour, into a saucepan, the gravy, the oysters' liquor, the red wine, a little grated nutmeg, the beaten yolks of 3 eggs. Keep stirring, while on gentle fire. Adjust salt and pepper. When it starts boiling, it is ready. 7. Take the pie out of the oven. Lift the lid and pour the sauce into the pie. Put the lid on again. 8. Serve it hot. |
TO MAKE A SAVOURY LAMB OR VEAL PYE. Make a good Puff-paste Crust, cut your Meat into Pieces, season it to your Palate with Pepper, Salt, Mace, Cloves, and Nutmeg finely beat; so lay it into your Crust, with a few Lamb-Stones, and Sweet-Breads seasoned as your Meat; also some Oyfters and Force-meat Balls, hard Yolks of Eggs, and the Tops of Asparagus two Inches long, first boiled green; then put Butter all over the Pye, put on the Lid, and set it in a quick Oven an Hour and half; then have ready the Liquor, made thus: Take a Pint of Gravy, and the Oyster-liquor, and a Gill of Red Wine, a little grated Nutmeg, mix all together with the Yolks of two or three Eggs beat, and keep it stirring all one way all the time. When it boils, pour it into your Pye. Put on the Lid again. Send it hot to Table. You must make Liquor according to your Pye. TO MAKE A PUFF-PASTE. [A] Take a quarter of a Peck of Flour, rub fine half a Pound of Butter, a little Salt, make it up into a light Paste with cold Water, just stiff enough to work it well up; then roll it out, and stick Pieces of Butter all over, and strew a little Flour; roll it up, and roll it out again; and so do nine or ten times, till you have rolled in a Pound and half of Butter. This Crust is mostly used for all Sorts of Pies. TO MAKE A PUFF-PASTE. [B] [...] then make your Puff-paste thus: Take a Pound of fine Flour, and wet it with cold Water, roll it out, and put into it by degrees a Pound of fresh Butter, shake a little Flour on each Coat as you roll it. Make it just as you use it. |