Bisquet

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

for the bisquet

slips of white paper ↝ Rice paper [Crackers, excludes saltines]
thin collops of veal, or whatever meat you make it of ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
forcemeat
carrots ↝ Carrots, raw [Vegetables and Vegetable Products]

to serve

good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]

Instructions (4)

Cut some slips of white paper; butter and place them at the bottom and sides of the pan you make your bisquet in.
Cut thin collops of veal, or whatever meat you make it of; lay them on the paper, and cover them with forcemeat.
Put in anything else you like, carrots, &c.; close the top with forcemeat and veal, and paper again.
Put it in the oven or stove, and, when done, and you want to dish it, turn the pan upside down from the dish; take the paper off, and pour good gravy on it.

Original Text

Bisquet, to make.

Cut some slips of white paper; butter and place them at the bottom and sides of the pan you make your bisquet in; then cut thin collops of veal, or whatever meat you make it of; lay them on the paper, and cover them with forcemeat. Put in[103] anything else you like, carrots, &c.; close the top with forcemeat and veal, and paper again; put it in the oven or stove, and, when done, and you want to dish it, turn the pan upside down from the dish; take the paper off, and pour good gravy on it.

Notes

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