The Olio

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (38)
Stock
Main Components
Garnish and Finishing
Seasoning
Instructions (14)
  1. Take the beef, veal, mutton, and ham; cut them into pieces, put them into a pot, cover with water, and when it boils skim clean.
  2. Then add carrots, celery, turnips, onions, leeks, garlick, parsley, and thyme, tied in a bunch; allspice, cloves, nutmeg, black pepper, mace, and a little ginger, put in a cloth.
  3. Boil all together till it becomes a strong stock, and strain it.
  4. Then cut the breast of veal into tendrons, and best end of neck of mutton into steaks, and half fry them.
  5. Prepare pigs feet and ears cleaned; hare cut into joints and daubed with bacon; bouillie beef tied round with packthread; poultry trussed very neat, with the legs drawn in close; the tongues scalded and cleaned; and the rabbits cut into pieces.
  6. When the different articles are ready, blanch and wash them, then braise each in a separate stewpan, with the stock that was strained.
  7. When the different things are braised enough, pour the liquors from them into a pan, leaving a little with each to preserve from burning.
  8. When they are to be served up, skim the liquor very clean, and clear it with whites of eggs.
  9. Then cut turnips and carrots into haricots, some button onions peeled, and heads of celery trimmed neat; after which blanch them.
  10. Cut the bologna sausage into slices, boil the burgonza peas till three parts done, then mix all together, add some of the cleared liquor, and stew them gently till done.
  11. The remainder of the liquor to be coloured with a little saffron, and served up in a tureen with a few burgonza peas in it.
  12. When the olio is to be served up, take a very large deep dish, make several partitions in it with slips of fried bread dipped in whites of eggs, and set it in a slow oven or before a fire.
  13. Then lay the tendrons, birds, beef, mutton, fowls, &c. alternately in the partitions, and serve up with the haricot roots, &c. over.
  14. The whole of the liquor to be seasoned to the palate with cayenne pepper and lemon juice.
Original Text
The Olio to be made as follows: Take the beef, veal, mutton, and ham; cut them into pieces, put them into a pot, cover with water, and when it boils skim clean; then add carrots, celery, turnips, onions, leeks, garlick, parsley, and thyme, tied in a bunch; allspice, cloves, nutmeg, black pepper, mace, and a little ginger, put in a cloth. Boil all together till it becomes a strong stock, and strain it. Then cut the breast of veal into tendrons, and best end of neck of mutton into steaks, and half fry them; pigs feet and ears cleaned; hare cut into joints and daubed with bacon; bouillie beef tied round with packthread; poultry trussed very neat, with the legs drawn in close; the tongues scalded and cleaned; and the rabbits cut into pieces. When the different articles are ready, blanch and wash them, then braise each[35] in a separate stewpan, with the stock that was strained. When the different things are braised enough, pour the liquors from them into a pan, leaving a little with each to preserve from burning. When they are to be served up, skim the liquor very clean, and clear it with whites of eggs; then cut turnips and carrots into haricots, some button onions peeled, and heads of celery trimmed neat; after which blanch them, cut the bologna sausage into slices, boil the burgonza peas till three parts done, then mix all together, add some of the cleared liquor, and stew them gently till done. The remainder of the liquor to be coloured with a little saffron, and served up in a tureen with a few burgonza peas in it. When the olio is to be served up, take a very large deep dish, make several partitions in it with slips of fried bread dipped in whites of eggs, and set it in a[36] slow oven or before a fire; then lay the tendrons, birds, beef, mutton, fowls, &c. alternately in the partitions, and serve up with the haricot roots, &c. over. N. B. The whole of the liquor to be seasoned to the palate with cayenne pepper and lemon juice. [This receipt for a Spanish olio is only written to shew how expensive a dish may be made, and which I saw done. As a substitute I have introduced the following english one, which has been generally approved; and I think, with particular attention, it will exceed the former in flavour.]
Notes
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