“She shot Rose a look before turning to the hare. She seasoned it, set it in the jug with herbs, bacon, a blade of mace, an onion stuck with cloves, two wineglasses of port, a tablespoonful of currant jelly, and a covering of thin broth, and put it on the heat. Then she moved on to the orange cream. Being fastidious in culinary matters- why estimate and run the risk of being wrong, when you might measure and always be exact?- she took out her balance and weighted the sugar which Rose had ground.” IngredientsSugarMeasuringSeasoningsFastidiousHareAgnes Meadowes Book:The Thief Taker Source: The Thief Taker
“Still riled, Agnes picked up the calf's head and plunged it into a pot with white wine, lemon pickle, walnut-and-mushroom catsup, an anchovy, a blade of mace, and a bundle of sweet herbs, then set the pot on the stove.” CookingIngredientsSaucesAgnes MeadowesCalfs Head Book:The Thief Taker Source: The Thief Taker
“As she assembled the stuffing with ingredients Doris had prepared- a pound of bacon fat scraped to beads, the crumbs of two penny loaves, a small nutmeg grated, a pinch of cayenne pepper, and a little grated lemon peel-” IngredientsStuffingAgnes Meadowes Book:The Thief Taker Source: The Thief Taker
“Agnes added the yolks of half a dozen eggs to her stuffing, cracking each one over a small bowl so the white ran into it, then dropping each golden orb into the crumbled mixture, where it gleamed like a small sun. Taking up a long metal spoon, she began to stir the ingredients together, cutting again and again through the mix until it had transformed to a rich yellow-tinged forcemeat.” CookingIngredientsMixingStuffingAgnes Meadowes Book:The Thief Taker Source: The Thief Taker
“A simple dinner had been prepared. The first course comprised soup a la reine, chicken stew with oysters, fried tripe, and boiled cauliflower; the second course, a wholesome ragout of pig ears, macaroni pie, roast mutton, mushrooms, and cabbage in butter sauce; for dessert there would be jam tartlets and apple pie. Mrs. Tooley had enlisted the help of both Doris and Nancy and they had made a good start. The desserts were prepared, the stew set to simmer, the mutton already darkening to the spit. With an hour left to complete the rest, Agnes rose to the challenge, which she felt better equipped to handle than consorting with thief takers and street rogues. Turning first to the soup, she picked up a pot containing lean beef and a knuckle of veal, onions, carrots, celery, parsnips, leeks, and a little thyme, which had been simmering for most of the morning. She strained it through a muslin cloth, then thickened it with bread crumbs soaked in boiled cream, half a pound of ground almonds, and the yolks of six hard eggs. She licked her little finger thoughtfully and adjusted the seasoning, while issuing a barrage of further instructions to Doris. "Water on for the vegetables, then slice up the ears in strips; then baste the joint- careful, mind- so the fat don't catch on the fire." Cheeks glowing from steam and heat, Agnes wiped a damp hand across her brow, then began on the gravy, adding a pinch of mace and a glassful of claret as the French chef had taught her. She poured the gravy over the sliced ears. "Into the hot cupboard with this, Doris. And then get me the cabbage and cauliflower, please." She basted the mutton with a long-handled spoon, and fried the tripe in a deep pan of lard until it was brown and crisp. She set a pan of mushrooms alongside, and tossed the cabbage leaves in a pan of boiling water and the cauliflower in another. "More cream, Doris. Are the plates warmed?" she called, shaking the mushrooms while tasting the macaroni. "Vegetables need draining. Where are John and Philip?" Without waiting for a reply, she garnished the tripe with parsley and poured the soup into a large tureen.” CoursesCookingIngredientsFoodsAgnes Meadowes Book:The Thief Taker Source: The Thief Taker