The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

a little pepper, salt, and the juice of a lemon; let them simmer ten minutes, then add a quart of white sauce (No. 7), twenty tablespoonfuls of white stock, and a small bunch of parsley, simmer twenty minutes, take out the parsley, add twelve fine cockscombs ready dressed, (see No. 128), and finish with a liaison of two yolks of eggs mixed with a gill of cream; do not let it boil after the liaison is in, pour the sauce on your dish, lay the neck upon it, glaze the larded sweetbreads, dress them round the neck and serve; keep the neck as white as possible. No. 588. _Neck of Lamb à la Maître d’Hôtel_ Plain roast a neck of lamb and proceed as directed for shoulder (No. 583). No. 589. _Petits Poussins à la Moskovite._ Truss two chickens as for boiling, dip the breasts in boiling water one minute, and lard them very nicely, braise them thus: put some slices of fat bacon at the bottom of a flat stewpan, lay in the chickens breast upwards, put in two onions, one carrot, one turnip, four cloves, and a small bunch of parsley, thyme, and bay-leaf, add as much white stock as will come up to the larded part of the chicken, cover with a sheet of buttered paper, put the cover on the stewpan and place it over a slow fire, let them simmer very gently about half an hour, a short time before they are done lay some red hot charcoal upon the cover of the stewpan to colour the larded part of the chickens; have ready the following sauce: you have previously boiled a very nice Russian tongue, with a sharp knife trim it and cut it into long thin slices, cut also ten large gherkins in thin slices lengthwise, put two tablespoonfuls of finely chopped onions in a stewpan, with four of the vinegar from the gherkins, reduce it to half, then add three pints of white sauce (No. 7), and a pint of white stock, boil it a quarter of an hour, or till it