The frugal housewife; or, experienced cook : wherein the art of dressing all sorts of viands with cleanliness, decency, and elegance is explained in five hundred approved receipts ... / originally written by Susanna Carter, but now improved by an experienced cook in one of the principal taverns in the city of London.
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Carvin'? a Haunch of Venison. case with most admirers of venison, the best flavoured and fattest slices will be found on the left of the line /, e, supposing the end e turned towards you. In cutting the slices, remember that they must not be either too thick or two thin. With each slice of lean, add a pro- portion of fat, and put a sufficient quantity of gravy into each plate. Currant jelly should always be served up with venison, as most people in general like it. TO MAKE BLANC MANGE. Put one ounce and a half of isinglass into a stew- pan to boil with about half a pint of water, put it to the side of the stove so as to barely simmer; when dissolved strain it into another stew-pan that has a pint of good cream, a pint of good milk, the peel of a lemon, and a little cinnamon and sugar in it: blanch three ounces of sweet almonds, and half an ounce of bitter; then put them in the mortar and pound them very fine, put a spoonful of water to them several times while pounding, as it keeps them white; when sufficiently fine to go through the tammy, put them to the milk and cream : put the stew-pan on the fire to boil for about fifteen minutes, then rub it through the tammy; be sure and get all the almonds through; when half cold put in about a gill of ratafia, if convenient, otherwise a glass of brandy: when it begins to get thick put it in the mould.