Here is this week's menu for Lords and Ladles - Westport House.

Ingredients

  • 1 gallon of water
  • bunch of sweet herbs
  • 3-4 blades mace
  • 1 studded onion
  • salt & pepper (to season)
  • 200 craw-fish
  • 1 pint green peas
  • 1 french baguette (sliced thinly)
  • some butter
  • 2 tsp flour
  • 1 pint gravy
  • some carp
  • some lobster
  • salmon
  • 0.25 oz mace
  • 0.25 oz cloves
  • 0.25 oz nutmeg
  • 0.25 oz black pepper
  • 1 oz salt
  • some lemon peel
  • some parsley
  • 1 lb butter (rolled in flour)
  • 946 ml white wine
  • 946 ml vinegar
  • butter/horseradish and vinegar (to serve)
  • 4 small chickens
  • 4 squab pigeons
  • 4 suckling rabbits
  • salt & pepper (to season)
  • nutmeg (to season)
  • mace (to season)
  • cloves (to season)
  • 4 sweetbreads (finely sliced)
  • some sheep’s tongue
  • 2 shivered palates
  • 4 lamb’s stones
  • cockscombs & oyster balls
  • some butter
  • generous amount of claret (bordeaux)
  • gravy
  • oyster liquor
  • faggot (bunch) of sweet herbs
  • anchovies
  • 1 onion
  • fowl (bird)
  • some beef suet
  • some marrow
  • 7 oysters
  • some lean bacon
  • some sweet herbs
  • salt & pepper (to season)
  • nutmeg (to season)
  • mace (to season)
  • 3 french baguettes
  • 0.5 pint oysters
  • 1 cup white wine
  • some beaten mace
  • some grated nutmeg
  • 0.25 lb butter (rolled in flour)
  • 2.83 l water
  • 946 ml milk
  • some salt (to season)
  • 1.5 pint ale yeast
  • 0.25 lb butter
  • 2 eggs (beaten)
  • 13.2 kg flour
  • some hartichoaks
  • batter
  • 8 egg yolks
  • 4 egg whites
  • 946 ml cream
  • 0.25 pint sack
  • 0.75 pint ale
  • some nutmeg (to taste)
  • some ginger (to taste)
  • some salt and flour (to taste)
  • 1 pickled tongue
  • some cloves
  • 1 veal caul
  • gravy (to serve)
  • claret sauce (to serve)
  • lemon sliced (to serve)
  • 2 whole lobsters
  • 0.5 pint white wine
  • 1 anchovy
  • some pepper
  • some butter
  • lemon juice
  • some stewed oysters (to serve)
  • 946 g oysters
  • some mace and nutmeg (to taste)
  • some parsley
  • egg yolks
  • 0.5 lb butter
  • 2 rabbits/chickens
  • 1 pint strong gravy
  • some shallots
  • some white wine
  • some mace (beaten)
  • 3 egg yolks
  • forced meat balls (to serve)
  • piece of lean veal
  • some veal suet
  • salt & pepper (to season)
  • some mace (to season)
  • 2 eggs
  • some butter (melted)
  • white bread (grated)
  • some gravy
  • some butter
  • 1 cup red wine
  • 2 calves’ feet
  • 2.83 l water
  • 0.5 pint white wine
  • sugar (to taste)
  • lemon juice (4 lemons)
  • 6 egg whites
  • 12 eggs
  • 1 lb beef suet
  • 7 apples
  • 1.5 lb currants
  • 29.5 ml brandy
  • some puff paste
  • 946 ml thick cream
  • 0.5 pint sack
  • seville orange/lemon juice
  • lemon rind (grated)
  • 0.5 lb double refined sugar
  • some red wine (sweetened)/ cider (sweetened)
  • 0.25 pint milk
  • spinach juice
  • some saffron (to taste)
  • some cochineal (to taste)
  • some rice (boiled)
  • milk (boiled)
  • 4 egg yolks
  • some brandy/wine
  • some lemon rind (grated)
  • some butter
  • flour (to thicken)

Method

  • Take a gallon of water, and set it a boiling; put in it a bunch of sweet-herbs, three or four blades of mace, an onion stuck with cloves, pepper and salt; then have about two hundred craw-fish, save about twenty, then pick the rest from the shells, save the tails whole; the body and shells beat in a mortar, with a pint of pease green or dry, first boiled tender in fair water, put your boiling water to it, and strain it boiling hot through a cloth till you have all the goodness out of it: set it over a slow fire or stew-hole, have ready a French roll cut very thin, and let it be very dry, put it to your soup, let it stew till half is wasted, then put a piece of butter as big as an egg into a saucepan, let it simmer till it is done making a noise, shake in two teaspoonfuls of flour, stirring it about and an onion; put in the tails of the fish, give them a shake round, put to them a pint of good gravy, let it boil four or five minutes softly, take out the onion, and put to it a pint of the soup, stir it well together, and pour it all together and let it simmer very softly a quarter of an hour; fry a French roll very nice and brown, and the twenty crawfish, pour your soup into the dish, and lay the roll in the middle, and the craw-fish round the dish. Fine cooks boil a brace of carp and tench, and maybe a lobster or two, and many more rich things, to make a crawfish soup; but the above is full as good and wants no addition.

Method

  • After having washed and made your salmon very clean, score the side pretty deep, that it may take the seasoning, take a quarter of an ounce of mace, a quarter of an ounce of cloves, and nutmeg, dry them and beat them fine, a quarter of an ounce of black pepper beat fine, and an ounce of salt. Lay the salmon in a napkin, season it well with this spice, cut some lemon-peel fine, and parsley, throw all over, and in the notches put about a pound of fresh butter rolled in flour, roll it up tight in the napkin, and bind it about with packthread. Put it in a fish-kettle, just big enough to hold it, pour in a quart of white wine, a quart of vinegar, and as much water as will just boil it. Set it over a quick fire, cover it close; when it is enough, which you must judge by the bigness of your salmon, set it over thestove to stew till you are ready. Then have a clean napkin folded in the dish it is to lay in, turn it out of the napkin it was boiled in on the other napkin. Garnish the dish with a good deal of parsley crisped before the fire. For sauce have nothing but plain butter in a cup, or horseradish and vinegar. Serve it up for a first course.

Method

  • Take four small chickens, four squab pigeons, four suckling rabbits and cut them in pieces and season it with pepper, nutmeg, mace, cloves and salt; lay them in the pie, with four sweetbreads sliced, and as many sheep’s tongues, two shivered palates, two pair of lambs stones, twenty or thirty cockscombs, and oysters, balls, and butter; close the pie; when baked pour in a lear.

Method

  • In a proper quantity of claret, gravy and oyster liquor, boil a faggot of sweet herbs, two or three anchovies and an onion; thicken it with browned butter, and pour it into your savoury pies, when it is wanted.

Method

  • Take the flesh of fowl, beef suet and marrow, of each a like quantity; seven oysters, a little lean bacon, with sweet herbs, pepper, salt, nutmeg and mace; pound them and make it up into balls.

Method

  • Take three French rolls, take out all the crumb, by first cutting a piece of the top-crust off; but be careful the crust fits again the same place. Fry the rolls brown in fresh butter. Take half a pint of oysters, stew them in their own liquor, then take out the oysters with a fork, strain the liquor to them, put them into a sauce-pan again with a glass of white wine, a little beaten mace, a little grated nutmeg, a quarter of a pound of butter rolled in flour; shake them well together, then put them into the rolls; and these make a pretty side-dish for a first course. You may rub in the crumbs of two rolls and toss up with the oysters.

Method

  • Take three quarts of water, and one of milk; in winter scalding hot, in summer a little more than milk-warm. Season it well with salt, then take a pint and a half of good ale yeast not bitter, lay it in a gallon of water the night before, pour it off the water, stir in your yeast into the milk and water, then with your hand break in a little more than a quarter of a pound of butter, work it well till it is dissolved, then beat up two eggs in a basin, and still them in, have about a peck and a half of flour ,mix it with your liquor; in winter make your dough pretty stiff, in summer more slack; so that you may use more or less flour according to the stiffness of your dough; mix it well but the less you work the better. Make it into rolls, and have a very quick oven, but not to burn. When they have lain about a quarter of an hour turn them on the other side, let them lie about a quarter longer, take them out and chip all your French bread with a knife, which is better than rasping it, and makes it look spongy and of a fine yellow, whereas the rasping takes off all that fine colour, and makes it look too smooth. You must stir your liquor into the flour as you do for pie-crust. After your dough is made cover it with a cloth, and let it lie to rise while the oven is heating.

Method

  • Take your hartichoaks and cut them in quarters. Dip them in the same batter as your apple fritters and fry them in plenty of dripping.

Method

  • Beat the yolks of eight eggs, the whites of four well together and strain them into a pan; then take aquart of cream, make it as hot as you can bear your finger in it, then put in it a quarter of a pint of sack, three quarters of a pint of ale, and make a posset of it. When it is cool, put to it your eggs, beating it well together; then put in nutmeg, ginger, salt and flour to your liking. Your batter should be pretty thick.

Method

  • Take a pickled tongue and boil it till the skin will come off and when it’s skinned stick with cloves about two inch under then put on a spit and put a veal caul over it and roast it till it is enough then take off the caul and serve it in a dish with gravy and some claret sauce in a plate, garnish with rasping of bread sifted and lemon sliced.

Method

  • Run a broad spit through and tie it fast. When it begins to crackle it is enough. Let one be put whole into the dish and the other slit in two and laid round it. Make the sauce with ½ pint of white wine, an anchovy and a little pepper. Let it boil very well then melt butter with it, then put in the juice of a lemon and serve it up with stewed oysters put into the dish.

Method

  • Take a quart of oysters (Melton if you can get them) and clean them well from bits of shells and dirt, in their own liquor; then strain that liquor and throw in a little mace and nutmeg, and scum them clean; when they are near enough put to them a little parsley shred very fine, the yolks of four or five eggs, and half a pound of butter, shake it continually, or it will burn.

Method

  • Take 2 rabbits or chickens, cut them in pieces or joints. Fry them a little brown then put them in your pan with a pint of strong gravy, a bit of shallot, a little white wine and beaten mace and let them quarter of an hour, beat the yolks of 3 eggs and as you take it off put the eggs in and toss it about till it thickens. Dish it up and garnish it with forced meat balls.

Method

  • Take a piece of lean veal and about a third part of veal suet. Shred them very fine and season with a little pepper, salt and mace, two eggs and a little melted butter. Beat all together and roll it in grated bread and fry them in butter.

Method

  • Take some gravy and some spice and let them boil a little, then put in a piece of butter, a glass of red wine, let the guts of the woodcock run on apples or a toast and lay it under the woodcock and pour the same on the dish.

Method

  • Boil two calves feet in about 3 quarts of water till it comes to one quart, then strain it. Let it stand till cold, skim off all the fat clean, put the jelly into a sauce pan with half pint of white wine and sugar to your taste, the juice of 4 lemons. Beat up six whites of eggs and mix it all together. Set on the fire and let it boil a few minutes then strain it through a napkin or flannel bag. Strain through again till it’s clean.

Method

  • Take a dozen of eggs, boil them hard, take out the yolks, shred them small. Shred small a pound of beef fresh suet and 7 apples, 1 & ½ pound currants, ¼ oz cinnamon, ¼ of a gill of brandy, mix all well together and put them in your pans with puff paste.

Method

  • Take a quart of thick cream, and half a pint of sack, the juice of two Seville oranges or lemons, grate in the peel of two lemons, half a pound of double refined sugar, pour it into a broad earthen pan, and whisk it well; but first sweeten some red wine or sack, and fill your glasses as full as you choose, then as the froth rises take it off with a spoon, and lay it carefully into your glasses till they are as full as they will hold. Don’t make these long before you use them. Many use cider sweetened, or any wine you please, or lemon, or orange whey made thus: squeeze the juice of a lemon or orange into a quarter of a pint of milk, when the curd is hard, pour the whey clear off and sweeten it to your palate. You may colour some with the juice of spinach, some with saffron, some with cochineal, just as you fancy.

Method

  • Wash your rice and boil up in water then put in a sieve to dry them. Boil it up in milk and put to it the yolks of four eggs and a little brandy or wine, a bit of grated lemon and sweeten it to your taste. Put in a large slice of butter and thicken it with flour so that it will not drop off itself and fry them in plenty of drippings.