John Mollard

“ Take twelve codlins, blanch them in water with a little roche-alum in it and some vine leaves; when they are nearly done take off the outside skin, rub the apples over with oiled fresh butter, and sift plenty of sugar over them; then lay them on a clean tin, put them into a slow oven, and when the sugar sparkles like frost take them out. When they are cold serve them up in a trifle glass with some perfumed cream round them made as for an apple pie, and on the top of each codlin stick a small flower for garnish. ”

“ Cut slices of chuck beef, veal, and lean ham; pare onions, turnips, a carrot, and cut them with celery; then add a bunch of parsley and thyme, a few whole pepper, and a little mace. Put all the ingredients into a stewpan, set them over a moderate fire, sweat down till the liquor becomes of a light brown colour, and be careful not to let it burn. Discharge it with water or beef stock, season to the palate with salt, and, if required, add a little liquid of colour. Let it simmer till the meat is perfectly done, skim it free from fat, and strain it through a tamis cloth. ”

“ When it boils, skim it clean, season to the palate with cayenne pepper, lemon juice, and salt, and strain it to the pieces of fins and shell in one pot, and the lean meat into another; and if the turtle produce any real green fat, let it be boiled till done, then strained, cut into pieces, and added to the fins and shell, and then simmer each meat till tender. When it is to be served up, put a little fat at the bottom of the tureens, some lean in the center, and more fat at the top, with egg and force-meat balls, and a few entrails. ”