We make many Farces in Cookery which it would be needless to particularise in this place; since they are mention’d in their respective articles to which they properly belong; and which the reader will readily find by the help of the table; here therefore we will only give a Receipt for a Farce of Fish.
To make a good Farce of Fish
Take some Carps, Pikes, and other fish that you can get; bone them and shred the flesh of all of them together very small; then make an Amlet of Eggs, mince among it some Mushrooms, Truffles, parsley and Chives. Take care it be not done too much. Lay it on the Farce, season the whole very well, and hast it very small. You may put to it likewise the crumb of a French roll soak’d in Milk, some Butter and some Yolks of Eggs. In a word, make it very thick that it may hang close together. It will serve you not only to farce Carps and Soles on the bone, but likewise Cabbage, Pigeons, and several other thing as you shall think fit.
To make forc’d Meat, to be used in many things in Cookery
Take two pounds of a leg of Veal, or three, according to your occasion, and put to it a pound of fat Bacon and a pound of Suet; boil them over the fire half an hour, then throw them a little in cold Water that your fat Bacon run not to Oil in mincing. Then mince them all as fine as paste, each by themselves, for the Bacon will not mince small, if you mince it with any thing else. Then mince all together, and put it in a marble mortar, and put to it the ingredients following: The crumb of two French rolls soak’d in Milk or Broth; eight raw Eggs; Pepper and Salt according to your discretion, a quarter of a Nutmeg; a little minc’d Onion and Parsley minc’d very fine. Pound all these in a mortar to a fine paste and save it for your use, as the Receipts shall instruct you.
This forc’d Meat may be used in most dishes that require forc’d meat, except the bottoms of oies, in which you must put few or no Eggs.
To make forc’d meat for a Chicken-pye
Mince some Bacon and a little marrow, season it with Pepper, Nutmeg and Parsley, lay it about your Chickens with boil’d Lettuce and when they are bak’d serve them with a little caudle.
How to preserve them
I intend not to mention the way of pickling them, which is very well known, but that of keeping them dry, which we do as follows. We pick and blanch them; then dry them in the sun, and when they are very dry, keep them in a very dry place. When we would use them, we soak them for two days in lukewarm water, and they will recover almost the same greenness they had when they were gather’d. Then we blanch them and dress them as usual.
We make use of Fricandeaux, not only as garnishings for our most costly dishes, but serve them likewise in dishes by themselves. When we use them to garnish, we only lard them; but when we make a particular dish of them, we farce them as follows.
To farce Fricandeaux
Take a leg of Veal and cut off some slices; beat them well with the handle of a knife, lard them, lay them on a table, the larded side down most, cover them the thickness of a crown piece with Farce made of Veal, Beef marrow, a little Bacon and some Eggs, season’d with Salt, pepper and savoury herbs. Having thus farced them, dip your hand in beaten Eggs, and smooth the edges of them, lay them in a stew pan with a little Bacon under them, cover the pan and set it over the stove; put likewise a little fire upon it. You must keep them thus till they are brown on both sides, then take them up, let the fat drain from them, and then put them again into a stewpan with some Beef Gravy; let them simmer a while in it; take off all the fat, put in a drop of Verjuice then lay them in a dish; pour on them a Ragoo of Mushrooms, Truffles and Sweetbreads, and serve them warm. When we use them for Garnishings, we dress them in the same manner, except that we do not lard them.
To make white Fritters
Take some Rice and wash it in five or six several waters; then dry it very well before the fire. After this pound it well in a mortar, and sift it through a lawn sieve, that it may be very fine. You must have at least an ounce of it. Then put it into a saucepan and wet it with milk; and when it is well incorporated with it, add to it another pint of Milk, set the whole over the stove and take care to keep it always moving. We likewise put to it the breast of a roasted pullet minc’d very small, a little sugar, some candy’d lemon peel grated, and keep it over the fire till it is come almost to the thickness of a fine paste. Flour a peel very well, pour it out upon it, then spread it abroad with your rolling pin. When it is quite cold, cut it in little morsels, taking care that they stick not to one another; flour your hands, roll up your Fritters very handsomely, and fry them in Hogs Lard. When you are going to serve, put to them a little Orange flower Water, and strew some Sugar upon them. So serve them in plates or little dishes, and use them besides for garnishings.
To make Water-Fritters
Put into a saucepan some water, as big as a walnut of Butter, a little Salt, and some candy’d and plain Lemon peel, minc’d very small. Make this boil over a stove; then put in two good handfuls of flour, and turn it about by main strength, till the water and Flour be well mix’d together, and none of this last stick to the saucepan. Then take it off the stove, put into it the yolks of two Eggs, mix them well with it, continuing to put in more Eggs, by two and two at a time, till you have put in ten or twelve, and your paste be very fine. Then drudge a peel thick with flour, and dipping your hand into flour, take out your paste bit by bit, and lay it on the peel; when it has lain a little while, roll it, and cut it in little pieces, taking care that they stick not to one another; a little before you are going to serve, fry them in Hogs Lard, and when you have laid them in the dish, throw some Sugar and Orange flour Water upon them, and serve them in plates or little dishes.
We make broth fritters the same way, only making use of broth instead of Water.
To make Milk Fritters
Milk Fritters are made like the former, excepting that you must not put so much flour, as will make it into a paste, but rather into a very thick batter; yet must put in more Eggs than into the other sorts of fritters. Then turn the batter out of the saucepan into a plate; and having heated your Hogs Lard, take a spoon and form your fritters with it, dipping it from time to time in the Lard, that the fritters may not stick to it. Keep your pan in continual motion and when they are brown’d, sugar them while they are hot, then sprinkle them with orange flower water and after that with more Sugar. If you will, you may glaze them with a red hot shovel; so serve them warm.
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