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John and Henry Locke cookery archive, item 1, 1852
Page 29
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pick off the meat and put it separatly on dishes to cool. Strain all your stock and thicken it with roux. adding a handfull of white pepper, the same of mace, cloves and nutmeg and plenty more of basil let it boil half an hour. rub it through a tammis seive. put it back in the pot. boil and scum. put in the meat cut up in square pieces. with forcemeat and egg balls let it boil gently. in the meantime chop two or three handfulls of shalots and basil fine put it in a pan with a pint of madenia or good sherry wine let it boil until the virtues are extracted and strain it into the Soup, then take it off the fire. put on the lid and let it stand and hour on purpose to allow the fat to rise, take off the fat, put in as much madenia or sherry as the Soup requires give it a stir and put it in pans to cool the green fat must be cut smaller than the other meats, if it is not sufficiently
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pick off the meat and put it separatly on dishes to cool. Strain all your stock and thicken it with roux. adding a handfull of white pepper, the same of mace, cloves and nutmeg and plenty more of basil let it boil half an hour. rub it through a tammis seive. put it back in the pot. boil and scum. put in the meat cut up in square pieces. with forcemeat and egg balls let it boil gently. in the meantime chop two or three handfulls of shalots and basil fine put it in a pan with a pint of madenia or good sherry wine let it boil until the virtues are extracted and strain it into the Soup, then take it off the fire. put on the lid and let it stand and hour on purpose to allow the fat to rise, take off the fat, put in as much madenia or sherry as the Soup requires give it a stir and put it in pans to cool the green fat must be cut smaller than the other meats, if it is not sufficiently
Szathmary Culinary Manuscripts and Cookbooks
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