utter, two or three strips of bacon rind, which have been scalded and scraped and two bay leaves. Put the lid on the stew pan and let the vegetables "sweat" over the fire for eight or ten minutes, shaking the pan occasionally to keep them from sticking. Pour on water to cover the artichokes and stew gently till soft. Rub them through a sieve, mix the liquor they were boiled in with them, make the soup hot and add boiling milk until it is as thick as double cream. Add pepper and salt to taste. Just before serving, mix with the soup a quarter of a pint of hot cream. This addition will be a valuable one, but may be dispensed with.
PUREE DE PETIT POIS.
One pint green peas, two yolks of egg, one gill cream, one and one half pints stock, salt and pepper. Strain the liquid from the peas, put them with the stock in a saucepan and simmer twenty minutes; pass them through a sieve, pour back to the pan, add yolks, cream, pepper and salt, and stir ove
Yes, things were different back then - maybe better. At least people didn't WORSHIP animals like they do today. Veneration of the four-legged types almost above us humans is really one of my PET peeves!
A pity the previous commenter made a joke of the title by talking about 'pet' recipes, because I already strangled my neighbour's cat. What do I do now with the carcass?
I strongly discourage the squeamish from reading this book--especially if you own or have owned pets. But if you can get past the idea of using pets as food, there are some very good recipes. Some of my favorites:
*Braised Labrador with Leeks
*Corgi Cutlets with Hazelnut Crust
*Budgerigar Almondine with Parsnips
We must remember, this book was written back in 1800's; things were different then.
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