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A Poetical Cook-Book
Excerpt from A Poetical Cook-Book
And cut them in squares, putting them in a basin by themselves till wanted for the soup. The next thing is the thickening of the soup, which must be prepared in the same manner as sauce tournée. The turtle being well done, take out the fins and hearts, and lay them on a dish; the whole of the liquor must pass through a sieve into a large pan; then with a ladle take off all the fat, put it into a basin, then mix in the turtle liquor (a small quan tity at a time), with the thickening made the same as tournée; but it does not require to, neither must it, be one-twentieth part as thick. Set it over a brisk fire, and continue stirring till it boils. When it has boiled gently for one hour put in the callipee and callipash with, the guts, hearts, and some of the best of the meat and head, all cut in squares, with the forcemeat balls and herbs, which you should have ready chopped and stewed in espagnole the herbs and parsley, lemon, thyme, marj oram, basil, savory, and a few chopped mush rooms.
And cut them in squares, putting them in a basin by themselves till wanted for the soup. The next thing is the thickening of the soup, which must be prepared in the same manner as sauce tournée. The turtle being well done, take out the fins and hearts, and lay them on a dish; the whole of the liquor must pass through a sieve into a large pan; then with a ladle take off all the fat, put it into a basin, then mix in the turtle liquor (a small quan tity at a time), with the thickening made the same as tournée; but it does not require to, neither must it, be one-twentieth part as thick. Set it over a brisk fire, and continue stirring till it boils. When it has boiled gently for one hour put in the callipee and callipash with, the guts, hearts, and some of the best of the meat and head, all cut in squares, with the forcemeat balls and herbs, which you should have ready chopped and stewed in espagnole the herbs and parsley, lemon, thyme, marj oram, basil, savory, and a few chopped mush rooms.
148 pages, Paperback
First published June 1, 1864
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November 12, 2020
While not one of my favorite old cookbooks, this one will be useful to me for research when I write books that take place in the late 19th century. The author begins each section with one of her poems, then gets down to business with cooking methods. There is even a section in preparing a fifty pound turtle for consumption, blood, guts, and all.
Once again, this book from 1864 will take its place as reference material for me.
“Calves’ tongues, salted, make a more useful dish than when dressed with the brains, which may be served without.”
Published in 1864.
Once again, this book from 1864 will take its place as reference material for me.
“Calves’ tongues, salted, make a more useful dish than when dressed with the brains, which may be served without.”
Published in 1864.
Displaying 1 - 1 of 1 review