General Chat

Im not up to anything except working! Oh and being happy for once

because daddy has asked me to see what you are up to

Puss, shut up! *he doesnt need them*, just why are you working here anyway?

i can help cook i love oysters, wonder if mr tony likes them too

Mmmm, Lady C doesnt want much then! Lets hope Rach is back by then, no way Puss can do that lot, would be a disaster

*mutters obscenities under her breath* Awrite awrite i'm comin'. *tuts* (off to clean out rabbits people back later xxx)

*thinks BU*GER! ....and gets up to show willing*

Smiles....no this job has to be done............Muffy get back here! Your helping as well

Cook please make: Poultry, Quail, Pigeons, Larks, Ortolans; one or another, so long as it be small Poultry and tender. If these are Pigeons, for instance; after having tied them well, make a stuffing of a little marrow, mushrooms, truffles, and small pieces of whitened lard, all well seasoned with spices and fines herbes of all sorts. Slit your Pigeons only along the back, to put in this stuffing; and in case they are a little hard, brown them. Once stuffed, you need sweetbreads, mushrooms, crests [of cocks], artichoke hearts cut into quarters, all seasoned and separately strained. Keep your pigeons ready: meanwhile, make dough with water, flour, an egg yolk, a little salt and butter, and it should not be too hard. Let it rest a little: then knead it with the roller, and separate it into eight pieces, according to the size of your pie dish. Of these eight pieces, take four to put on top: stretch each base of dough out thin as paper: grease your pie dish with refined or raw lard; then having put in a base of dough, grease this base like the pie dish, in order to put in the second, and so with the other. After this you must neatly lay your Pigeons, or other small Poultry, with the stew, and cover them with strips of lard. Then take the four remaining pieces of dough, and do as you did for those underneath; that is, greasing them before putting them on top of the other. Once your Tart is so covered grease it again on top and cook it, being careful not to brown it too much. Once carefully cooked, lay it out in a dish or plate; properly clean the cover and the strips of lard, putting on it some good white coulis, or one of mushrooms, depending on the Poultry you have used; all this served hot.

Grilled mutton cutlets, Rabbits on the skewer, Fowl wings a la marechale, Turkey giblets in consomme, Larded breats of mutton with chicory, Fried turkey a la ravigote, Sweetbreads en papillot, Calves' heads sauce pointue, Chickens a la tartare, Spitted sucking pig, Caux fowl with consomme, Rouen duckling with orange, Fowl fillets en casserole with rice, Cold chicken, Chicken blanquette with cucumber Please speak to Jack about this food. Lady C

*backs slowly out of room* *thinks* RESULT she ain't given me no work ta do. I am orf down the Travellers.

Yes ma'am *still trying to lengthen the tea-break* Do ya not wont another cup then?

bed pans hm mayby cook wouldnt notice if i used the contents to make a nice gravy

Looks at Puss *im not letting her do what ever it is she is planning* Puss love, the bed pans need doing.....off you go now, dont want Lady C thinking your slacking! Cathy, you can help me get the drapes down for the Ball, they are to be cleaned

Yer one fer me please Caffy. Fanks luv.

*starts pouring out the teas* Sugar anyone?

I hope everything is being prepared for the ball, I will give cook a list of foodstuffs that need to be prepared. Mr Tony I believe has gone offf to market. Further instructions to follow. Lady C

wonders if sis will find out about me and her love phew he is good im so tired must get back to work

Cor....yeah.....I'd luv one Ain't got much in the way of posh ...... *starts making a brew* *wants to make the break last to get some gossip* so when is this posh do?

I would love one, i hate paper work and i seem to have loads. *yes, i made a good choice*, now, Lorraines wedding, did you want me to make you a dress?