To force Cocks-Combs

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Time: Cook: 30 min Total: 30 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

filling

the white of a fowl ↝ Guinea hen, meat only, raw [Poultry Products]
as much bacon ↝ Beef, bacon, cooked [Bacon]
and beef marrow ↝ Caribou, bone marrow, raw (Alaska Native) [American Indian/Alaska Native Foods]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
an egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

stewing liquid

a little strong gravy ↝ Gravy, beef [Dips, gravies, other sauces]

garnish

fresh mush- ↝ Mushrooms, fresh, cooked with oil [Other vegetables and combinations]

Instructions (9)

Parboil your cocks-combs.
Open them with the point of a knife at the great end.
Cut the white of a fowl, bacon, and beef marrow small.
Beat them fine in a marble mortar.
Season them with salt, pepper and grated nutmeg.
Mix the filling with an egg.
Fill the cocks-combs.
Stew them in a little strong gravy softly for half an hour.
Slice in some fresh mushrooms.

Original Text

To force Cocks-Combs.
Parboil your cocks-combs, then open them with the point of
a knife at the great end, take the white of a fowl, as much bacon
and beef marrow, cut these small, and beat them fine in a marble
mortar; season them with salt, pepper and grated nutmeg, and
mix it with an egg; fill the cocks-combs, and stew them in a
little strong gravy softly for half an hour, then slice in some fresh
mush-

Notes

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