Lab
Library
Journal
Shop
Sign in
to keep
Share image
1
1036
Enquire within upon everything
·
Robert Kemp Philp
449
1193.
Scotch
Woodcock.
Three
or
four
slices
of
bread;
toast
and
butter
well
on
both
sides,--nine
or
ten
anchovies
washed,
scraped,
and
chopped
fine;
put
them
between
the
slices
of
toast,--have
ready
the
yolks
of
four
eggs
well
beaten,
and
half
a
pint
of
cream--which
set
over
the
fire
to
thicken,
but
not
boil,--then
pour
it
over
the
toast,
and
serve
it
to
table
as
hot
as
possible.
1194.
Sweetbread.
Trim
a
fine
sweetbread
(it
cannot
be
too
fresh);
parboil
it
for
five
minutes,
and
throw
it
into
a
basin
of
cold
water.
Then
roast
it
plain--or
beat
up
the
yolk
of
an
egg,
and
prepare
some
fine
breadcrumbs;
or
when
the
sweetbread
is
cold,
dry
it
thoroughly
in
a
cloth;
run
a
lark-spit
or
a
skewer
through
it,
and
tie
it
on
the
ordinary
spit;
egg
it
with
a
paste-brush;
powder
it
well
with
bread-crumbs,
and
roast
it.
For
sauce,
fried
bread-crumbs,
melted
butter,
with
a
little
mushroom
ketchup,
and
lemon
juice,
or
serve
on
buttered
toast,
garnished
with
egg
sauce,
or
with
gravy.
Instead
of
spitting
the
sweetbread,
you
may
put
it
into
a
tin
Dutch
oven,
or
fry
it.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
