The evening telegraph. [volume] (Philadelphia [Pa.]) 1864-1918, 1864-07-18

cheese, and powdered ginger and ginntnon5
then take and make balls ihercol ~ uiAN ~ -"
ample, and wind them IN the lare oi ule 4Nuol |
each Gall by Itself; then make collin OF paste OF
,bc sbope of IL" 1--WE presume the whole mess
combintdD 'place him therein aud bake himl
and when an is baked, take yolks OF c|gs, Oea5
them up well i'm avessel, put thereto sugar ana
good powder Query, -FOUR, "and color " WIN |
saffron, which pour over 70 and then serve up |
What would nOpthc late NJ Soyer nave gtVeh
for such di.hl Think what lemanu tnsl.
lynuld hnve been upon the culinary department
of the clubs but we live in o truly degenerate
| Tho French truly know what is what When
Oh o. s,ir,ul. tc their appptitcs with tricISsc3 ot
| froSs anal we fatcr ourselves that even our an-
/ cestors Of the fourteenth century would nOJ nave
| turned MP their noses al p WhltcDNt olnuol a.
| Greenwich. But where Sh7l we ilsie Ul5 Ilci
! favored "Fhmpovutts' and the delicate "Dary-
! niis " with It's boxes of divers cuOrs, containing
! almond cream and "gadc Sat cheese ana egGes
Above all, why are we to be denied rome
lot us. by the way, imagine "romcdorry," II
| tbcro is no living cook who Is clever enough TO
make it. "rake beef and Gus 10 small an raw,
and cast 1t in mortar and pound y, Dut NOT 700
small; take saffron and pound 1t thcrewthi
ybrn IL is ground take the white OF an egg.
SO as It be not too stiM Throw INTO the Dcei
ground pepper, old rnisIns, anu some cuTIWls
put ON a pan of clean water and make pei
| tcts HolIG UOC the beef and when the water
| and the ucllets are well boiled, place tine
whole aside and let IL cool; then put II
1--WE presume the pellets, or balls, or r'sSoles, as
| we should term them, con spit Tor skcWcr),
t,apd roast H. bastug it with yOlks Of eggs, aud
then serve up" This is "Pomedoryi' once
considered great delcacy, though we doubt
whether It ever hold the place IN tne eStlmauonn
, Of gastrOnOmists which did that OF "FondOr'OBe,
, a Wand that must clearly have been reserved Tor
, the upper ten thousand, who dined with the hose
| of Rabv or were invited 20 join the supper par
1 | ties of madCap Prince Hal. The opening OF Ihis
wa STaI," ' parridges with long hllcts" Outlets
, "of pork, all raw, mince them Wcll sihhll, aug
r bray them IN q mortar and when tuey oe Wel
I | braycd, put thereto good plenty OF powder and
I volks of eggs: and afterwards make thereof q
q stuning, each piece being of the form and size O
o an onion then boil them in good beef or porH
d broth then let them cool then put ths,n on
hazel spit, and place them before the fire U
r roast; afterwards make good batter OF Hour ant
> eggs, one batter white and the other yellow, 9dd
), ing thereto good plenty otsugar then take
e | feather on stick and take some of the batter
~ and naint il on the apples d. e the balls of stuff
"a ipp) so that one be white and the other yellow
ID well colorcd 1t would require consideraOl
D. amount Of imagination for any one TO try am
IA realize the merits Of such preparation as Tn
m above, unless he was determined to test II pracu
M cally Those who take an interest in the SUB
1s iect would do well to adopt the latter course.
Two other dishes only ont OF vast mass, al
of remarkable for their quaintness and their comb
IS nations do VIC propose to give the reader in thl
,s paper The first refers to the mode of maxim
ii. swans edible birds which, as gastronomic favor
mt ties of bygOne days, haNCalIhOSJ ClhslCi Cl'il
ot on our attention, though without the aid of cor
h. summate chef de cuisine it is impossible to con
he ceiye anything more hard or tasteess; while tn
ca second is an extract from the "Liber Curi
n Coquorum," a cookery book in verse, in use !
m The fourteenth century, to be found in the Sloan
M | MS Reverng then to the first mentl0nec
err which is entitled, "Chaudern for Swannes,' "
an have this singular composition =
no "Take the liver and all the oilal (perhaps Tn
means the giblets), clean it and boil it, and whe
es it is boiled take it mp and the bones out, ciea
m and dress the liver and all the entrails and che
We the best; then take bread stepped in broth, an
-a- strain it with the blood and broth through
,ut strainer then put it in pot and let it boil, al
rts add thereto wine and little vinegar and grouI
n- pepper, cloves, and ginger, and serve II up: j..
le in MS. book Of ancient cookery, found IN q
he library of the Royal Society, the prose yerslt
id of the same recipe is given as iollows:-
he "Takc clean wheat and bray II well in q mo
he tar, so that the husks 60 clean of, then boil 1t
me- clean water until it break, then take it up al
Of let il cool and when thou will dress it, put u IN
by pot and add thereto good broth and COW milk
s5. milk of almonds, and color it with saffron al
ec. take raw yolks of eggs and beat them well
is and put them in the pot but let 1t not Doll ats
or wards then serve it up"