BOIL it till it is tender

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (16)

stuffing

as much beef suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
a few peppers ↝ Spices, pepper, black [Spices and Herbs]
some pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little mace beat ↝ Spices, mace, ground [Spices and Herbs]
some nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a few sweet herbs
the yolks of two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

covering

a veal caul or buttered paper ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a veal caul or buttered paper ↝ Rice paper [Crackers, excludes saltines]

roasting basting

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

sauce

good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
a little melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the juice of an orange or lemon ↝ Orange, raw [Citrus fruits]
the juice of an orange or lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
some grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]

Instructions (14)

Boil it till it is tender.
Let it stand till it is cold.
Cut a hole at the root end of it.
Take out some of the meat.
Chop the meat with beef suet, peppers, pepper, salt, mace, nutmeg, sweet herbs, and the yolks of two eggs.
Chop it all together.
Stuff it.
Cover the end with a veal caul or buttered paper.
Roast it.
Baste it with butter.
Dish it up.
For sauce, prepare good gravy, a little melted butter, the juice of an orange or lemon, and some grated nutmeg.
Boil the sauce up.
Pour the sauce into the dish.

Original Text

BOIL it till it is tender; let it stand till it is cold, then cut a hole at the root end of it, take out some of the meat, chop it with as much beef suet, a few peppers, some pepper and salt, a little mace beat, some nutmeg, a few sweet herbs, and the yolks of two eggs; chop it all together, stuff it, cover the end with a veal caul or buttered paper, roast it, baste it with butter, and dish it up. Have for sauce good gravy, a little melted butter, the juice of an orange or lemon, and some grated nutmeg; boil it up, and pour it into the dish.

Notes

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