Here is this week's menu from Lords and Ladles - Castle Leslie.

Ingredients

  • some butter
  • 4 large onions
  • 2 fowl (birds) (cut small)
  • 946 ml good stock
  • 4 oz cocoa-nut
  • 2.5 pint stock
  • 2 tblsp curry powder
  • lemon juice
  • boiled rice (to serve)
  • some pickled mango (to garnish)
  • 1 pike (scaled)
  • some forcemeat
  • 2-3 egg yolks (beaten)
  • 0.5 tsp salt
  • pepper or cayenne (to season)
  • some fine breadcrumbs
  • clarified butter
  • parsley (chopped fine)
  • 6 oz fine stale breadcrumbs
  • 6 oz beef-kidney suet
  • 1 dsp parsley & lemon thyme (chopped finely)
  • 1 tsp salt
  • 0.25 tsp cayenne
  • 1 saltspoon (1/4 tsp) nutmeg and mace
  • 3 egg yolks
  • 3 tsp milk
  • 0.5 pint veal or beef gravy
  • some white roux
  • 2 tblsp capers
  • 1 dsp pickle liquor (or chilli vinegar)
  • some cayenne
  • some salt
  • saddle of venison
  • some butter
  • some flour
  • fat from lamb cutlets
  • 1 pint water
  • some salt (to season)
  • medium sized turkey
  • some forcemeat (for stuffing)
  • 12 oysters (minced)
  • 4 oz crumbed stale loaf
  • 1.5 oz butter
  • 0.5 lemon rind
  • 0.25 tsp mace (pounded)
  • some cayenne
  • some salt
  • 1 tsp parsley
  • 1 egg yolk
  • 3-5 celery sticks
  • 1 pint veal gravy
  • 1.5 oz butter
  • 1 dsp flour
  • 946 ml thick cream
  • 36 oysters
  • some cayenne (to season)
  • 2 necks of lamb
  • some cutlets
  • some slat & pepper (to season)
  • 1 egg (for brushing)
  • some fine bread crumbs
  • some clarified butter
  • tomata sauce
  • 12 tomatoes
  • 2-3 shallots
  • 0.25 tsp cayenne
  • 1 cupful rich gravy
  • puff pasrty
  • some sliced bread
  • dozen small oysters
  • 1 tsp flour
  • 1 oz butter
  • some saly
  • some mace
  • some cayenne
  • dsp cream
  • some butter
  • dried cherries
  • muscatel raisins
  • 0.25 lb sponge biscuit (sliced)
  • some ratafias (poured to taste)
  • 3 oz sugar (lumps)
  • vanilla (to taste) or ½ rind lemon and 6 bitter almonds
  • 0.75 pint thin cream (mixed with milk)
  • 6 egg yolks
  • 2 egg whites
  • 59 ml brandy
  • 0.5 lemon peel
  • 1.5 oz sugar
  • 59 ml water
  • 1 oz butter
  • 0.5 tsp flour
  • 88.5 ml sherry or madeira (or other good white wine)
  • 1 lb refines sugar
  • 0.5 pint water
  • 2 lb apples
  • lemon juice
  • lemon rinds
  • some blanched almonds
  • some custard
  • 0.25 pint milk
  • 2 oz potato flour
  • some arroe root
  • 0.75 pint milk (or cream)
  • 2 oz butter
  • 4 egg yolks
  • 4 egg whites
  • 0.5 tsp salt
  • some cayenne
  • 3 oz parmesan or english (grated)
  • 1 tongue
  • some beef bones and other cuts of beef
  • bunch of parsley
  • some thyme
  • 3 carrots
  • 1 onion
  • 1 turnip
  • some spinach
  • gravy or butter (to serve)
  • some sweetbreads
  • some veal gravy
  • 1 oz isinglass
  • 1 pint port wine
  • some cinnamon (to taste)
  • 1 rabbit
  • some lard
  • some butter
  • some salt
  • 0.5 pint beef gravy
  • 0.5 pint vinegar
  • 2 shallots (chopped finely)

Method

  • Slice and fry gently in some butter three or four large onions, when they are amber-colour lift them out and put them in a deep stewpot. Throw a little more butter in the pan and then brown lightly the prime joints of two fowl cut small and de-boned and floured. When the meat is browned, lay it upon the onions, pour gradually to them a quart of good stock, with four ounces of cocoa-nut and stew it gentle from three quarters of an hour to an hour, then take it out, and pass the stock and the onions through a fine sieve. Add to them two and a half pints of stock, pour the whole into a clean pan, and when it boils stir to it 2 tablespoons of currie powder mixed with nearly as much browned flour and a little cold water or broth, put in the meat and simmer it for 20 minutes or longer should it not be perfectly tender. Add the juice of a small lemon just before it is dished, serve it very hot and send boiled rice to the table with it. Part of a pickled mango cut into strips is sometimes served with this soup after it has been stewed in it for a few minutes and a little of the pickle should be added to it.

Method

  • Scale and wash the fish, take out the gills, then open it just sufficiently to allow the inside to be emptied and perfectly cleansed. Wipe as dry as possible in every part, then hang it for an hour or two in a cool larder or wrap it in a soft cloth. Fill the body with forcemeat, sew it up very securely, curl it round and fasten the tail into the mouth with a thin skewer. Then dip it into the beaten yolks of two or more eggs, seasoned with nearly half a teaspoon of salt and a little pepper or cayenne. Cover it equally with the finest bread crumbs, dip it a second time into the egg and crumb, then pour some clarified butter over it, through a small strainer, and send it to a well heated oven for an hour and a quarter or more, should it be very large, but for less time if it be only of moderate size. As it is naturally a dry fish, it should not be left in the oven after it is thoroughly done, but it should never be sent to the table until it is so. The crumbs of bread are sometimes mixed with a sufficient quantity of minced parsley to give the surface of the fish a green hue. Send plain melted butter or brow caper sauce to the table with it.

Method

  • Mix together 6 ounces of fine stale breadcrumbs, with an equal weight of beef-kidney suet, chopped extremely small, a large dessertspoonful of parsley mixed with a little lemon-thyme, a teaspoon of salt, a quarter one of cayenne and a saltspoonful of nutmeg and mace together, work these up with three unbeaten egg-yolks and three teaspoonfuls of milk, then put the forcemeat into a large mortar and pound it perfectly smooth. Take it out and let it remain in a cool place for half an hour before it is used.

Method

  • Thicken half a pint of veal or beef gravy with a white roux and add to it two tablespoons of capers and a dessertspoonful of the pickle liquor or of chilli vinegar with some cayenne and a proper seasoning of salt.

Method

  • To prepare the venison for the spit: wash it slightly with tepid water or merely wipe it thoroughly with damp cloths, and dry it afterwards with clean ones, then lay over the fat side a large sheet of thickly–buttered paper, and next a paste of flour and water about three quarters of an inch thick, cover this again with two or three sheets of stout paper, secure the whole well with twine, and lay the haunch to a sound clear fire, baste the paper immediately with butter and roast the joint from three hours and a half to four and a half according to the weight. Twenty minutes before the joint is done remove the paste and paper, baste the meat in every part with butter and dredge it very lightly with flour, let it take a pale brown colour and send it to the table as hot as possible with gravy in a tureen. Serve with a sweet sauce

Method

  • Trim away the fat from some cutlets and lay them into a stewpan and set them over a clear fire, and let them brown a little in their own gravy. Then add a pint of water to each pound of meat. Take off the scum, throw in a little salt, and boil the gravy until reduced by one half.

Method

  • Moderate-sized female turkey. Stuff/fill the breast with forcemeat. Break the breast-bone and give the turkey as round an appearance as can be. Put it into as much boiling water as will rise an inch above it and when it has boiled for ten minutes cool with down with the addition of cold water, and take out a portion of it, leaving only as much as will keep the bird thoroughly covered until it is ready for the table.

Method

  • Open carefully a dozen fine plump, take off their beards, strain their liquor and rinse the oysters in it. Grate four ounces of the crumb of stale loaf into fine breadcrumbs, mince the oyster but not very small and mix them with the bread. Add an ounce and a half of butter broken into minute bits, the grated rind of half a small lemon, a small saltspoonful of pounded mace, some cayenne and a little salt and a large teaspoon of parsley. Mix all these ingredients together with an unbeaten yolk of one egg and a little of the oyster liquor.

Method

  • Slice the white part of from three to five heads of young tender celery and peel is not very young. Put the celery in half a pint of veal gravy and let it stew until quite soft. Then add in an ounce and a half of butter mixed with a dessertspoon full of flour, and a quarter of thick cream. Add in 36 oysters heated through. If too thick add in some of the oyster liquor. Season with a little cayenne. Do not allow to boil.

Method

  • Cut the best end of two necks thin with one bone to each, trim off the fat and all the skin and scrape the bones very clean so that they look white and season the cutlets with salt and white pepper, brush them with egg, dip them in very fine bread crumbs, then into clarified butter and again into the bread crumbs, which should be flattened evenly upon them, then broil then before a very clear and quick fire or fry them in a little butter. Press them between two sheets of paper to remove the grease and dish them in a circle and pour into the centre a tomata sauce.

Method

  • Take twelve tomatas, half them, take out the seeds and pulp and stew them with two or three sliced eschalots, a quarter teaspoon of cayenne pepper and half a cupful of rich gravy. Stew until quite dissolved. Pass the whole through a sieve. If too rich thing with a little more gravy.

Method

  • Line some small patty pans with fine puff pastry, rolled thin to preserve their form when baked, put a bit of bread in each, lay on the covers, pinch and trim the edges and send to a brick oven. Plump and beard for two or three dozen small oysters, mix very smoothly a teaspoon of flour with an ounce of butter, put them in a clean saucepan. Shake them round over a gentle fire and then let them simmer for two or three minutes, throw in a little salt, pounded mace, and cayenne, then add, by slow degrees, two or three spoonfuls of cream, give these a boil and pour the strained liquor of the oysters. Next lay in the fish and keep at the point of boiling for a couple of minutes. Raise the covers from the patties take out the bread, fill them with the oysters and their sauce and replace the covers. The oysters unless they are very small should be once or twice divided.

Method

  • Butter a quart mould or basin and ornament it tastefully with dried cherries or with the finest muscatel raisins opened and stoned. Lay lightly into it a quarter pound of sponge biscuit cut in slices, and intermixed with an equal weight of ratafias, sweetened with three ounces of sugar in lumps, and floured highly with vanilla or with the thin rind of half a lemon and six bitter almonds bruised, three quarters of a pint or rather more of thin cream, and mix milk mixed, strain and pour this hot to the well-beaten yolks of six eggs and the whites of two and when the mixture is nearly cold, throw in gradually a wineful glass of brandy, pour it gently and be degrees into the mould and stream or boil the pudding very softly for about an hour. Serve with wine sauce

Method

  • Boil gently together for ten or fifteen minutes the very thin rind of half a small lemon, about an ounce and a half of sugar, and wineglass of water Take out the lemon-peel and stir into the sauce until it has boiled for one minute, an ounce of butter smoothly mixed with a large half-teaspoon of flour. Add a wineglassful and a half of sherry or Madeira, or other good white wine, and when quite hot serve the sauce without delay.

Method

  • Boil together for fifteen minutes a pound of well refined sugar and half a pint of water, then add a couple of pounds of finely flavoured apples, which can be boiled easily to a smooth pulp, and the juice of a couple of small lemons. Stew these gently until the mixture is perfectly free from lumps, then boil it quickly keeping it stirred without quitting it until it forms a very thick and dry marmalade. A few minutes before it is done add the finely grated rinds of a couple of lemons, when it leaves the bottom of the preserving pan visible and dry. Ornament it with the spike of blanched almonds and pour a custard around it from a second course dish.

Method

  • Mix to a smooth batter, with a quarter of a pint of new milk, two ounces of potato flour, arrow-root, pour boiling to them three quarters of a pint more of milk, or of cream in preference, stir them well other and then throw in two ounces of butter cut small. When this is melted and well-beaten into the mixture, add the well whisked yolks of four eggs, half a teaspoon of salt, a little less of cayenne and three ounces of lightly grated cheese, Parmesan or English in equal parts of both. Whisk the whites of the eggs to a quite form and solid forth, then proceed as for a soufflé and mix and bake the fondu for 20 minutes.

Method

  • Wash and trim the tongue. Lay it in a pot with some beef bones and some cuts of beef. Cover it in water and bring to the boil. Scum it and add in a bunch of parsley, thyme, 3 carrots small onion and one mild turnip. Simmer for three and a half hours. Remove it, skin it and serve immediately, arrange in its shape, in the curl of the tongue. Serve on spinach and arrange so that you are not seeing the root end. Spinach Boil the spinach and squeeze it dry. Moisten with a little thick rich gravy and heat it until it is quite dry again. Alternatively dress with butter.

Method

  • Soak the sweetbreads in lukewarm water, then throw into boiling water to blanch then, and to render them firm. Lift out after five or ten minutes, according to their size and lay immediately in water to cool and so preserve their colour. They can then be simmered in veal gravy for three quarters of an hour. Serve in a béchamel sauce and fill the vol au vents just as they are going to the table.

Method

  • Dissolve one ounce of isinglass in 1 pint of port wine, sweeten to taste. Add a little cinnamon, boil it and strain it into a shape.

Method

  • As above using noyeau liquor and omit the cinnamon.

Method

  • Lard rabbit and when it is first put to the fire baste it with butter and sprinkle a little salt over it. Then take half a pint of beef gravy and the same quantity of vinegar with two shallots minced small. Make this sauce very hot and baste the rabbit with it all the time, when you are at the fire preserve what falls off into the pan and keep it continually basted with the sauce. Take care not to have it done too much. Bruise the liver in some of this sauce and serve it up in a dish.