Fifty Lunches (Classic Reprint) - Tapa blanda

Excerpt from Fifty Lunches

Ont-oi-door luncheons at cricket matches, picnics, boating parties, and race meetings are spécialités in their way which I have not touched upon, neither have I said anything about the contents of the sports man's basket. The subject may perhaps form an excuse for another little book. But givers of luncheon parties within doors ought to find, I think, some little assistance in Fifty Lunches. Just one word of advice. Let the menu for such gatherings be as short as possible. Nothing in the way of entertain ment is less enjoyable than an over - wrought midday meal, dragging its slow length along till the afternoon is almost spent. If the day happen to be warm, and the room at all full, the discussion of a series of good things becomes exceedingly trying to many people, a reunion which should be as light in its effect as possible waxes dull and heavy, and thus the most hospitable intentions are not appreciated.

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This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Excerpt from Fifty Lunches

I. Lay a hare upon a board, cut it in two behind the shoulders, and remove the hind legs and thighs. Set aside all the portions thus removed for civet, soup, or jugged hare. All you want for the cutlets is the saddle. First remove the two back fillets from this, and the under fillets. Out of these trim as neatly as you can as many cutlets as the meat will yield half an inch thick, two and a half long, and one and three-quarters across in the broadest part. Some cooks complete the cutlet-like appearance by slipping into each of them a piece of bone, which may be taken from the ribs. Next, lard the meat through - i.e., draw the strips of bacon through, not in and out as in ordinary larding, and snip off the ends short with scissors, giving the meat the appearance of being studded with little nails of bacon. When shaped and nicely prepared, lay the cutlets on a dish for the present while you proceed to make a broth with the trimmings and backbones left after the preparation.

About the Publisher

Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com

This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.