INTEL Will 10 3 1. Roast Turkey. 2. Boiled Turkey. 3. Roast Goose. 4. Hare. 5. Boiled fowl. 6. Roast Fowl. 7. Roast Duck. 8. Roast Pigeon. 9. Boiled Rabbit. 10. Roast Rabbit. 11. Roast Pheasant. 12. Partridges. WARNE'S EVERY-DAY COOKERY. 101048 CONTAINING ONE THOUSAND EIGHT HUNDRED AND FIFTY-EIGHT DISTINCT RECEIPTS. COMPILED AND EDITED BY MARY J E W RY, AUTHOR OF “WARNE'S MODEL COOKERY." WITH ORIGINAL ILLUSTRATIONS PRINTED IN COLOURS. KANARIA REBE GAS VOFORD D:ST.CO COVENES London: FREDERICK WARNE AND Co., BEDFORD STREET, COVENT GARDEN. NEW YORK : SCRIBNER, WELFORD, AND CO. 1871 TX 117 J59 PREFACE. The receipts in the “Every-day Cookery Book” are chiefly intended for persons of moderate income; though amongst them will be found some few which are expensive and elaborate. The instructions in cookery are given in very full detail for the con- venience of inexperienced housekeepers and cooks. For the same reason the nearest possible approximation to the time required for cooking the various dishes has been given; while the coloured plates will educate the eye of the cook, and enable her to judge how her preparations should look. That the book may answer the purpose for which it is intended is the earnest hope of the Editor. CONTENTS. . · · · PAGE PAGE The mistress of a family .... 1 Lamb . . . . . . . . . . 120 Allowance of food for one person Veal . . . . . . . . . . 123 weekly · · · · · · · · 1 Pork . . . . . . . . . . 128 How to market. ... . . . 3 Venison . . . . . . . . . 134 To choose poultry and game . . 8 Poultry. . . .. .. . 135 To choose fish . . . . . . . 8 Made dishes and entrées .... To choose eggs . . . . . . . 8Curries and Indian dishes . . . . 160 To choose vegetables . . . . . 9 Meat pies and puddings . . . . 163 To choose apples . . . . . . 9 Vegetables-vegetable purées, salads, The store room . . . . . . 91 and salad mixtures . . . . . 171 Keeping accounts . . . . . . 10 Curing bacon, hams, &c. . . . . 188 Ordering dinner . . . . . . II Potting, collaring, &c. . .... Cook's calendar . . . . . . . 13 To make pastes and pastry . . . 196 Kitchen utensils . . . . . . . 17 Mincemeat for mincepies . . . . 205 Plain directions for Baked and boiled puddings ... Boiling ....... 30 Pancakes and fritters . . . . . 239 Boning . . . . . . . . 32 Flummery, blancmange, syllabubs, &c. 244 Braising . . . . . . . . 33 Soufflés and omelets . . . . . 249 Broiling . . . . . . . . 31 Creams . . . . . . . . . . 253 Frying .. Jellies and sweet dishes .. . Glazing... Second course dishes, relishes, &c. Larding . . . . . . . . 32 | Ices. . . . . . . . . . 276 Roasting . . . . . . . . 29 Biscuits and cakes ..... 278 Sautéing . . . . . . . . 33 Dessert dishes . . . . . . . 298 Steaming. . . . . . . . 34 Preserves and pickles,... · 301 Stewing . . . . . Butter and cheese . . . . . . A vocabulary of cooking terms | Wines, syrups, punch, cups, and Carving . . . . . . . ... brewing . . . . . . . . . Bread, and breakfast dishes . . . 42 Cooking for the sick ..... 329 Fish . . . . . . . . . . . 51 Luncheons, dinners, &c. . . . . Soups . . . . . . . . . 77 Useful receipts for housekeepers and Sauces and gravies . . . . . . 91 servants. · · · · · · · · 343 Forcemeats, garnishing, flavouring, &c. 99 Duties of household servants . . . 346 Beef . . . . . . . . . . 104 | Servants' characters . . . . . . Mutton. .. . . . . .. . 114 Index ... . .. .. 357 . . . . 35 334 . 356 ILLUSTRATIONS. .• 184 • • Ackerel • 144 • • PAGE Aitchbone of beef . . . . . . 124 Jelly of two colours . . . . . . 228 Artichokes . . . . . . . . . · · . . 184 Jerusalem artichokes . . . . . Asparagus. ........ Kippered salmon ...... 168 Beetroot . . . . . . . . . 184 Blancmange · · · · · · · · 288 Lobster · · · · · · · · rice . . . . . . . 228 | Lobster salad . . . . . . . Birds' nests . . . . . . . . 48 Boiled fowl .... rabbit . . . . . . . . 144 Mayonaise of salmon . . . . . , turkey . . . . . . . 144 Meringues . . . . . . . . . 288 Brawn . . . · · · · · · . . . . 48 Milan soufflé . . . . . . . . 288 Minced veal . . . . . . . Calf's head . . . . . . . . 124 Cauliflowers . . . . . . . . 184 Open jelly with whipped cream. . 288 Chantilly basket . . . . . .. 228 Oranges and jelly ...... 228 Chine of pork . . . . . . . 124 Cod's head . . . . . . . . 74 Partridges . . . . . . . . . 144 Crab . . . . . : 74 Pears and rice ....... Crimped skate . . . . . . . 74 Plover's eggs in a basket. .. 48 Curried eggs .... . . urried eggs . . . . . 168 Plum-pudding . . . . . . . Custard with jelly . . . . . . 288 Pigeon pie · · · · · · · Prawns . . . . . . . . . . 74 Eggs à la bonne femme : ... 48 Egg toast . . . . . . . . . 48 Queen Mab's pudding . . . . . 228 68 . . . 74 . . . . . Fillet of veal . . . . . . . . 124 Rissoles . . . · · · Fricandeau of veal . . . . . . 124 Roast duck . . . . ..... 144 , fowl . . . . . . . . 144 Grated ham and toast ...... „ goose . . . . . 144 pheasant · · · · · · · 144 Haddock . . . . . . . . . 74 „ pig . . . . . . . . . 144 Ham . . . . . . . . . . . 124 , pigeon . · · 144 Hare . . . . . . . . . 144 » rabbit . ... .... Huîtres au lit . . . . . . . . 48 1 » turkey . . . . . . . . 144 ..... . . .. . . Illustrations. PAGE . 288 PAGE Salmon. . . . . . . . . . 74 Twelfth cake ...... Scalloped oysters . . . . . . 74 Sirloin of beef . . . . . . . 128 Veal cake . . . . . . . . . 168 Spinach and eggs · · · · · 184 Vegetable marrow . . . . . . 184 Vol-au-vent . . . . . . . . 168 Tartlets . . . . . . . . . 288 Toad in a hole ....... 168 Wedding cake ....... 288 Trifle . . . . . . . . . . 228 | Whiting . . . . . . . . . 74 Turbot . . . . . . . . . . 74 WARNE'S MODEL COOKERY AND HOUSEKEEPING, &c. THE MISTRESS OF A FAMILY. THE mistress of a family commands daily a for this purpose a pair of scales should be small realm of which she is queen. Let kept in the kitchen ; groceries, &c., should her rule with justice, meekness, and quiet- also be tested as to weight on receipt of ness. The most self-governed person will them. always govern best, and we should have She should ascertain the price of every fewer bad servants if they were all under article of food in her neighbourhood ; as the firm and patient training of an employer prices differ with localities, and that which who understood what their duties really might be economical food in one place is were, and required the best fulfilment of frequently the reverse in another. In order them, compatible with the frailty of human to learn the prices, she must not disdain to nature. market for herself, if she is her own house- Good temper, patience, and a knowledge keeper. She will thus be able by personal of domestic matters, come first therefore in observation to learn which are the best shops the list of requirements for a model house for different articles, and what are the fair wife. rates of payment for them. It is also After these, we shall name early rising, essential that a housekeeper should know which is very important. the average weekly consumption for food of A lady will find it best to give her servants each person in an ordinary family, that she orders for the day, before breakfast, if con- may be able to check waste and provide venient, and, to do this well, she must visit provisions for any period she may desire. the larder herself early that she may judge For this purpose we subjoin a list of the of what is required. Her cook should have usual allowances, which will of course vary a book-slate and pencil, and enter the orders very much from differing circumstances ; for dinner on one leaf of it, that there may but it will give a general idea on the subject, be no mistakes made in them. On the which personal experience will modify > other leaf she should be ordered to enter daily the amount of milk, bread, &c., Food for one Person Weekly. bought on the previous day, which the mistress should then transfer to her common- Tea, two ounces. place book, to be entered in the account | Coffee, a quarter of a pound (if for break- book at the end of the week. fast only). She should pay all her bills, if possible, Cocoa paste, a quarter of a pound, for every week. If some few remain to be paid breakfasts. quarterly, she should not on that account Sugar, half a pound.' delay to examine them weekly, and to make Cheese, half a pound. up the week's accounts. She will then be Butter, half a pound. sure of her expenditure. Milk, one quart; varying with the taste She must take care that the butcher always of the family. brings a ticket of weight with the meat ;/ Bread, eight pounds for a woman, sixteen and have those weight tickets brought to pounds for a man or boy. her weekly in order that she may compare Meat, six pounds. them with the entries in her book. “All Beer, one gallon for a woman, seven meat brought into the house should be quarts for a man. weighed to see if the ticket is correct, and Potatoes, three and a half pounds. ught to pounest, six pounds for a woma Hints to Housekeepers. Of course this estimate of quantities must one invariably buys more than is actually be modified greatly by the habits and tastes needed for the consumption of the house- of the family, and by the fact of residence hold. either in the town or country. With regard to meat, an allowance must A large supply of vegetables, fish, or be made for its waste in cooking (of which puddings will greatly reduce the scale of a table is given in this work), and also for meat ; and making tea and coffee for num- the weight of bone found in every joint, ex- bers will reduce the amount of those articles. cept buttock of beef. We merely give this general idea of quantity Having advanced thus far in our know- to guide, in a measure, the inexperienced ledge of housekeeping, the next step is how housewife. We should have been thankful to choose meat. for such knowledge ourselves, as without it 1 www 12 An ox is divided by the butcher into the following joints :- London style.' I. Sirloin. | 6. Veiny piece. | 11. Middle rib (4 ribs). | 15. Clod. 2. Top,oraitch-bone. 17. Thick flank. 12. Chuck rib (3 ribs). 16. Sticking. 3. Rump. 8. Thin flank. 13. Shoulder, or leg-of 17. Shin. 4. Buttock, or round. 9. Leg. mutton piece. 18. Cheeks or 5. Mouse buttock.. | 10. Forerib (5ribs). | 14. Brisket. Head. Hints to Housekeepers. HOW TO MARKET. We advise our lady housekeepers to which beef is considered the best by the market for themselves; but as some skill is generality of English people. An ox should required in a purchaser (if this duty is to be be kept five or six years before it is killed ; performed to advantage), we will endeavour it is then in its prime. Ox-beef is the best. to give directions by which inexperienced It is a fine grained meat ; the lean of a housewives may be enabled to choose good bright red colour, intermingled with grains articles. of fat, when it is well fed and good. The First in the list comes butcher's meat ; of fat should be white, not yellow, and the A CALF is cut into the following joints :- 1. Loin, best end. 2. Loin, chump end. 3. Fillet. 4. Hind knuckle. 5. Fore knuckle. 6. Neck, best end. 7. Neck, scrag end. 8. Blade bone. 9. Breast, best end. 10. Breast, bris ket end. II. Head. Hints to Housekeepers. suet also white and firm. Beef should never one, two, three, or four ribs, as you will ; be lean ; it is tough and bad unless there is but one rib is too thin to be economical, as a good quantity of fat. Heifer-beef is paler it cries up in cooking. If, however, your than ox-beef, and closer grained; the fat family be small, a single rib, with the bones whiter, and the bones, of course, smaller. taken out, rolled and stuffed, will make a Bull-beef is only described to be avoided. | nice little roast. If you buy a sirloin, take It is dark-coloured and coarse-grained; has care to have it cut from the chump end, very little fat, and a strong meaty smell which has a good under cut or fillet, as about it. then, in addition to a roast joint, you will Of these joints choose the rib or sirloin, have another dish—i.e., fillets-de-bæuf, one for roasting. If you purchase ribs of beef, I of the best dishes ever served. let them be the middle ribs. You may have ! The rump is preferred to the sirloin by A SHEEP is thus divided :- HALUTTUNEN ell, m CU TELEN I. Leg. 14. Neck, best end. A saddle is the two loins undivided. 2. Chump end of loin. 5. Neck, scrag end. A chine is the two sides of the neck un- 3. Best end of loin. 16. Shoulder. 7. Breast. | divided. Hints to Housekeepers. epicures ; but it is too large to serve whole. cellent bouilli—a dish for which you will A sufficiently large joint is cut from the find directions in the body of the book. chump end to roast. | VEAL should be small and pink, and the For the servants' hall, or as a dinner for a kidney well covered with fat. The calf large family where economy is essential, should not be older than eight or ten weeks the buttock of beef is excellent, and very when it is killed, or the flesh will be coarse. profitable. It is cheaper than the other If veal is large it should be cheaper, as it is roasting portions of the ox, has no bones, less delicate. The flesh should be dry, and affords quantities of rich gravy. But closely grained, and pinky; if it is moist it should be hung for sometime until quite and clammy it is stale, and not fit for cook- tender. The round, aitch-bone, and silver. ing. . side are usually salted and boiled. The The fillet, loin, shoulder, and best end of neck is used for making soup or gravy-ask the neck, are the roasting joints. The for it as “gravy beef ;') the thin flank is the breast is sometimes roasted in very small part to be collared. A “rumpsteak" is to families, but it is usually stewed, as is also be ordered for frying, &c. A "beefsteak" | the knuckle ; or the knuckle may be boiled, does for stewing, puddings, pies, &c. The and served with parsley and butter. A inferior and cheaper parts of beef make ex- | calf's head is a delicacy. Calf's feet are I. Leg. 2. Loin. 1 3. Shoulder. | 4. Breast. 3, 4, 5, together, Fore-quarter. I 5. Ribs. Hints to Housekeepers. also valuable boiled, stewed, or used for of country gentlemen who kill their own jelly. Veal makes the best stock for rich animals. soups and gravies. It is a most useful meat All the joints of a sheep may be roasted. for made dishes of all kinds, on account of The saddle is the best. The haunch is next its delicate flavour. best to the saddle ; it is the leg and loin un- MUTTON.-Wether mutton is the best. divided. The leg and neck are frequently It may be known by its having a knob of fat boiled. The leg and loin, separated, are on the upper part of the leg. It should be the best joints after the haunch. Chops are dark-coloured, and have plenty of fat. The cut from the loin ; cutlets from the thick end colour is important, as it is a proof of age, of the loin, best end of the neck, or middle and the older mutton is the better it is. It of the leg. The leg is sometimes cured and should, properly, be the flesh of a sheep smoked as a ham. The breast of mutton is four or five years old, to be in perfection, often salted and boiled. The scrag end of h meat is rarely to be bought at mutton is very good stewed with rice. a butcher's; one tastes it only at the houses LAMB should be small ; of a pale-coloured A DEER is cut up in four portions. 1. Haunch. 2. Neck. 3. Shoulder. 4. Breast. Hints to Housekeepers. red, and fat. Lamb is generally roasted. you know it has been carefully fed ; from a The leg of "house-lamb” (which is in dairy farm is the best place, or from a season just before Christmas), is sometimes miller's, or even from some country neigh- boiled and served with white sauce.. bour, as diseased or bad pork is very dan- Venison is not very often bought, but gerous food. The fat of pork should be when it is you can tell as to its being "high" | firm, and the lean white, and finely grained. or not, by running a skewer into the shoulder, The rind or skin thin and smooth. If the and observing the scent on it when with flesh feels clammy to the touch, the pork is drawn. The fat should be thick and clean. bad. If the fat has kernels in it, the pig has If the cleft of the haunch is smooth and been measly, and the meat should not be close, the animal is young. eaten. Pork should be perfectly sweet to be PORK. – Buy pork of a respectable good, therefore do not hang it long. butcher ; or get it from some place where I BACON.- If bacon is good the rind is The PIG is divided thus :- IN I. Spare rib. 2. Hand. 3. Belly. 4. Fore loin. 5. Hind loin. 6. Leg. Hints to Housekeepers. thin, the fat firm and pinkish, the lean and the vent will be firm ; if discoloured tender and adhering to the bone. Rusty they are stale. bacon has yellow streaks in it. PLOVERS, when fat, have hard vents; but HAMS are tried by sticking a knife or like almost all other birds, may be chosen skewer into them up to the knuckle ; if by the above rules. when drawn out it has a nice smell, the HARES. - When a hare is young and ham is good. A bad scent will be perceived fresh, the cleft in the lip is narrow, the body if it is tainted. stiff, and the claws are smooth and sharp'; The roasting joints of pork are the spare old and stale hares will be the opposite of rib, loin, and leg ; the other joints are this. Rabbits the same. In order to ascer- salted ; the leg may also be cured and tain whether a hare is young or old, turn boiled. The sides or flitches are made into the claws sideways ; if they crack it is bacon. The leg makes a ham. young. The ears also should be tender and Meat should be wiped with a dry, clean capable of bending easily. cloth as soon as it comes from the butcher's; PARTRIDGES.-Yellow legs and a dark flyblows should be cut out, and in loins, the bill are signs by which a young bird may be long pipe that runs by the bone should be known; a rigid vent when fresh. When taken out, as it soon taints ; the kernels this part is green the bird is stale. also should be removed from beef. Never PHEASANTS may be chosen as above ; receive bruised joints. If you wish to keep the young birds are known by the short or your meat hanging longer than ordinary, round spur, which in the old is long and dredge it well with pepper. Powdered pointed. charcoal dusted over it will also prevent its MOOR GAME. — Grouse, Woodcocks, tainting, nay, will absolutely remove the Snipes, Quails, Ortolans, &c., may be taint from meat already gone. We have chosen by the rules above given. seen a pair of fowls quite green from un- Choose white legged fowls for boiling, avoidably long keeping, made fresh and and dark for roasting. sweet as ever by being sprinkled with pow. dered charcoal for an hour before dressing. To Choose Fish. In hot summers it is very advisable to keep The eyes of fish, if fresh, are bright, the a lump of charcoal in the larder. Meat gills of a fine clear red, the body stiff, and becomes more digestible and tender by the smell not unpleasant. Chloride of soda hanging, but lamb and veal cannot be kept will restore fish that is not extremely fresh, so well as beef and mutton. Remember | but it is never so good as when it has not that the best, and therefore the dearest been kept. joints are the most economical in the end, A turbot should be thick ; the under side because they contain more solid meat than of a pale yellowish white, the colour of rich the others; but very large joints are not cream. economical for a small family; nor are they The salmon and the cod should have a as wholesome as our old-fashioned English small head, very thick shoulders, and a prejudices once deemed them. small tail. The flesh of the salmon should be of a bright red colour, the scales very Poultry and Game, to Choose. bright. TURKEY.-The cock bird, when young, Do not buy herrings, mackerel, or whi- has a smooth black leg with a short spur.tings unless quite fresh, and do not attempt The eyes are bright and full, and the feet to keep them even till the next day. Cod supple, when fresh ; the absence of these may be kept twenty-four hours. Soles the signs denotes age and staleness; the hen same. may be judged by the same rules. | Eels should be bought alive. Crabs and FOWLS.-The young cock has a smooth lobsters should be heavy and very stiff: if leg and a short spur ; when fresh, the vent they feel limp they are stale. They are is close and dark. Hens, when young, have often bought alive. Oysters, if fresh, will smooth legs and combs; when old, these close forcibly on the knife when opened. will be rough ; a good capon has a thick If the shell gapes in the least degree, the belly and large rump, a poll comb, and a oyster is losing its freshness. When the swelling breast. fish is dead the shell remains open. Small GEESE.-In young geese the feet and “natives" are the best oysters for eating ; bills will be yellow, and free from hair. for sauces or other culinary purposes the When fresh, the feet are pliable; they are larger kinds are good enough. stiff when stale. Ducks may be selected by the same rules. To Choose Eggs. PIGEONS, when fresh, have supple feet, Shake the eggs ; if they are bad they will Hints to Housekeepers. rattle. But we think the best plan is to put should be retained for these uses. Jams, them in a basin of water, and see if they lie pickles, and preserves should be kept in the on their side, down in it. If the egg turns coolest part of the room or closet. Coffee upon its end, it is bad ; if it lies obliquely, should not be bought in large quantities, it is only not quite fresh, but may do for because it soon loses its flavour ; unless, in- puddings, &c. deed, it is roasted at home, which is a very M. Soyer tells us that the "safest way is economical plan for large families. It can to hold them up to the light, forming a be bought very cheaply unroasted ; if pur- focus with your hand ; should the shell be chased by the twenty-eight pounds it can be covered with small dark spots they are very had at one shilling per pound ; and there doubtful." ..." If, however, in looking is a roaster (peculiar to Ireland) which is at them you see no transparency in the turned over the fire like a mop, that any one shells, you may be sure they are rotten and can use with ease, to prepare it whenever only fit to be thrown away. The most pre- / required. cise way is to look at them by the light of a Loaf sugar should be very white, close, candle ; if quite fresh there are no spots heavy, and glittering ; it is economy to buy upon the shells, and they have a brilliant the best, as the more refined the sugar is, light yellow tint." the less the quantity required for sweetening. Eggs to be preserved for use should be Moist or brown sugar should have a quite fresh from the nest. crystalline, sparkling look, and should not bé too powdery or sandlike. To Choose Vegetables. • Tallow candles should be bought in large Take care that they are fresh-looking and quantities, if possible ; and purchased in crisp. the winter, as they keep best when made in POTATOES.-We think the best are the cold weather. They should be kept several walnut-leaf kidney for summer and the months in a cool place before they are used. regents for winter use. But tastes differ so Soap should be bought by the hundred- much with regard to potatoes, that we can weight for cheapness, and kept long before only advise buying them of the best and it is used. It should be cut in pieces fit for most respectable dealers. use, and then put in a drawer to dry and harden slowly, without being exposed to the To Choose Apples. air ; for if it were to dry quickly it would be In choosing apples, be guided by the likely to break when used. Mottled soap is weight; the heaviest are the best, and those the most economical ; the best yellow soap should always be selected which, on being melts much more rapidly in water. Soft pressed by the thumb, yield to it with a soap for washing linen is a saving of half slight crackling noise. Prefer large apples the quantity; therefore it is economical, to small, for waste is saved in peeling and though dearer in price than hard soap. coring them. Soda, by softening the water, saves soap. . Apples should be kept on dry straw in a Starch should be left in a warm, dry dry place, and pears hung up by the stalk. place. Sugar, sweetmeats, and salt, must all be kept very dry. The Store-Room. Rice, tapioca, sago, &c., should be kept Every lady should have a small closet for close covered, or they will get insects in her stores if she has not a regular store-| them ; it is better not to have large supplies room. Groceries should always be bought of these articles. in quantities, if possible; thus the turn of Buy lemons in June or July when they the scale and the weight of paper, &c., is are freshly imported, and hang them in saved. At certain seasons of the year some separate nets, for if they touch they will articles may be bought cheaper than at spoil.. others. Advantage should be taken of any Onions, shallots, and garlic should be fall in the market. hung in ropes from a ceiling in an out-house A book should be kept in the store-room (not in the store-room); and parsley, basil, to enter the date when each store is bought, savory, knotted marjoram, and thyme should and at what price. be dried and hung up in paper bags, each The store-room should be very dry, and bag containing only one description of herb. furnished with drawers, shelves, and nails, They should be dried in the wind, and not with a few little nets suspended from them in the sun, and when ordered in a receipt for hanging lemons in. It should contain should be cautiously used, as a prepon- also earthenware jars for sugars, and tins for derance of one flavour in any seasoning keeping tea, coffee, and biscuits. The large spoils it. or small tins in which biscuits are sold When oranges or lemons are squeezed for 10 Hints to Housekeepers. juice, chop down the peel, put it in small page the outlay we have made, which, when pots and tie it down for use. added up, can be subtracted at the bottom Vegetables will keep best on a stone floor, of the left page from the money received ; a out of the air. weekly check is thus placed on the expendi- Eggs may be preserved by brushing them ture, which is continually compared with all over the shell with a thin solution of gum the means of payment. and laying them in bran. Some persons. It is well to have a fixed sum for house- brush them over with oil ; in fact, anything keeping, which may not be exceeded. If which will render the shell impervious to any amount may be left, it is a good reserve the air suffices for the purpose of preserving fund for extra expenses, or for charity. them. Some friends of the author or wash Ready reckoners * will be found of great them with a solution of two quarts of quick- use both to save time, and also to help those lime, half a pound of saltpetre, and an who are slow at figures. One of them ounce of cream of tartar ; but this is should always be kept lying next to or on troublesome, and not so good as a more the housekeeper's book. simple plan. | Butcher's bills require careful weekly Suet may be kept for a twelvemonth, supervision, even when not paid till the thus : choose the firmest and most free from quarter has elapsed, as errors in weight, skin or veins, remove all trace of these, put even of ounces, or of price, as of farthings, t the suet in a saucepan at some distance from come to a considerable item in the course the fire, and let it melt gradually ; when of the year. The memoranda of weight melted, pour it into a pan of cold spring should be also compared with the book. water; when hard, wipe it dry, fold it in One morning every week will suffice for white paper, put it into a linen bag, and these accounts, and, if faithfully carried keep it in a dry cool place; when used it out, the practice will be attended with a must be scraped ; it will make an excellent constant improvement in economy and good pie-crust, either with or without butter. housekeeping. The trouble of housekeeping is much Do not allow dripping or bones to become diminished by having a fixed day for giving a perquisite of the cook. Dripping is most out to the cook the tea, sugar, coffee, useful in a moderate family. It is an excel- plums, &c., which are likely to be required | lent medium for frying ; it will make good during the coming week; weighing out the family pie-crust, and supply the place of quantities in proportion to the number of suet in a dumpling. Bones are absolutely the family. Every week she should account necessary for making gravies and stock for for these quantities, bringing back whatever soup. may chance to remain over and above her Take care that butter is kept in a cool use. place and covered from the air. In summer The spice-box in the kitchen should be get some saltpetre, dissolve it in cold water, occasionally replenished from the store and stand the butter crock in it, so that the room. - saltpetre water may reach well up the sides. Cover it over with a wet cloth, the ends of Keeping Accounts. which resting in the saltpetre water will So many good Housekeeper's books are keep it constantly moist. This is nearly as now published that much need not be said good as icing the butter. as to the mode of entry. But we think Milk should be kept in scrupulously clean daily expenses are too minute in small vessels, and stale and fresh milk should families to be entered under all the various never be mixed, or the good will be spoiled. headings in most of the books with printed Set apart from your income yearly a small lists. The housewife is advised to keep a sum to be invested in replacing worn house- tiny MS. book and pencil in her pocket, hold linen. Buy occasionally a tablecloth, and enter at the moment everything she buys a pair of sheets, &c., &c. You will feel or receives in the course of the day. This these purchases much less than having to little record may be examined once a week, supply a whole stock of linen at once. and its contents (so far as they relate to House linen should be looked over every housekeeping) entered in the family account- six weeks or quarter, and carefully repaired. book. The cook should produce her slate We like lavender-bags among the linen, to to check the lady's accounts, and the amount give it a fresh, agreeable smell ; but some should be carefully added up. persons assert that they bring moth. We prefer ourselves a plain-ruled account. If you observe iron-moulds on the linen, book without printed items. Then on one speak at once to the laundress on the sub- side, the left, we enter whatever money we * See Warne's "Model Ready Reckoner." receive during the week; on the opposite + "My Market Table." Ordering Dinner. II ject. It is possible she throws the washing | And do not let the housewife (hampered by cloths on a brick floor, which will small means) be frightened at the name of cause iron-mould as soon as rusty iron a sauce. Some of the best and most does. appetizing are really not expensive, if care- fully made, and they will often suffice to Ordering Dinner. turn a "scrap dinner into quite a recherché When economy is to be considered, or- | little repast. dering dinner requires some foresight and Ingenuity, care, and taste will do much ingenuity in making one day tell into the to remedy the want of means. But if the next. Many very small families will have wife has not a first-rate cook, let her try to a large sirloin of beef on Sunday, say, and dress any especial dish herself. Cultivated go on eating it cold and badly hashed day | intellect will help her much more than she after day till it is gone. Now this need not would suppose in mastering difficulties be. Let the housewife choose the very never overcome by an ordinary servant. It same joint with a good undercut, and we is said that cooks, as well as poets, must be will see how many different fresh dinners to the manner born ; but we think the in may be made from it in our bill of fare for spiration of affection may supply the birth a week. right of talent, and the desire to add to ist. Let the cook turn back the fat and home-happiness be strong enough to help cut out the undercut, as it is called, leaving the unsteady and unpractised hand. “Where a little fat on it, and replacing the upper fat there is a will there is a way.” so as not to disfigure the joint. Cut off the If means are abundant, there is no sort of flap (which will enable you to carve the excuse for an ill-kept table ; then the wife joint more easily), and put it in pickle. (still studying the matter) may fearlessly Now cut the under part into fillets-de-bæuf, exert her taste and vary the home fare with dress them according to our recipe, and you equal delicacy and address. She may have will have a delicious dish, No. I. her "fillets-de-bæuf” still, for they are “a The joint roasted, No. 2. dainty dish to set before the queen,” but Cold, and a few slices of the least dressed she may retain the rolled flap on the joint, parts cut up for beef olives, No. 3. and eat boiled beef in its best form, the The flap-end nicely salted, boiled with a round or silver-side. She may vary meat garnish of carrots, &c., No. 4. with poultry, add game to her second But as we all object to dinners of “tou-course, and should never be without good jours perdrix,” we advise the housewife to soup. Still there should be no waste ; alternate these dishes thus : economy should be practised for the sake of First dinner, Saturday-Fillets-de-bæuf, the poor, who should be in every rich wife's potatoes mashed in dish, also served fried thoughts. in curled ribbons. We will give a nice and economical bill Sunday.-Roast beef, Yorkshire pudding, of fare here for a week, for six or eight per. boiled potatoes or Brussels sprouts. sons, for the wife who can command a Monday-Roast loin of mutton, potatoes. liberal sum for her table :- Tuesday-Cold beef and beef olives, po- tatoes, salad, stewed fruit or pudding. SUMMER. Wednesday-Hashed mutton, or curry, Sunday-Julienne soup, a sirloin of beef, vegetables. half a calf's head, greens, potatoes, and Thursday–Rumpsteak, greens, potatoes. cauliflower ; pudding, either baked tapioca, Friday-Soup, any remains of cold meat gooseberry pudding, or ramekins. curried, (or a little veal cutlet to make up), Monday-Middle slice of salmon, cold vegetables, &c. beef, hashed calf's head, asparagus, pota- Or if the inevitable leg of mutton betoes, salad; pudding, apple or cold tapioca. ordered (and it is unquestionably a good Tuesday-Salmon pudding, or boudin de joint), it may be divided : the knuckle part saumon (from the remains of day before), boiled, the other end stewed with green leg of lamb, green peas, potatoes; pudding, peas ; but it does not roast well cut in boiled custards, or fruit tart (say currant halves, it is always spoilt as to flavour and and raspberry). juiciness. Wednesday. - Green pea soup, boiled We are writing now for those who are chicken, cold lamb ; potatoes, salad ; pud- compelled to be economical. Therefore we ding, Brazenose College pudding, or open may observe that the bones of the sirloin jam tart (apricot). with a small addition of meat should be put | Thursday.-Soles, fillet of veal, or bacon, into the stock-pot, and thus a nice soup asparagus, potatoes; pudding, queen Mab's, may be obtained according to our recipes. or German pudding. 12 Ordering Dinner. I Friday.-Small turbot, rolled loin of mut-be, in many instances, much better liked by ton, minced veal, potatoes, early carrots ; | the guests. pudding, slices of German pudding fried, or At the same time we would not suggest black currant pudding. anything like inhospitality. A few friends Saturday.-Curried turbot. rolled mut -really friends-may meet round the home ton (cold), roast duck, * green peas, pota- table with probably twice the pleasure of toes; pudding, cherry tart, boiled or baked the regular diners-out; and the house-wife custard. should take care that these gatherings are This bill of fare may be varied weekly amade pleasant and easy by her previous multitude of ways, and let the house-wife care. She should not attempt anything remember that variety has an especial charm beyond her means, nor try any dishes which for the appetite. she is not sure of making successfully. If she is careful (as she ought to be) to make her parlour-maid wait properly, and lay the To the wife who has to provide on very table nicely, every day, she will be sure of slender means we will now resume address- her performance of the daily routine cor- ing ourselves. rectly, and the guests will be spared the Take care that your table-linen is spot- anxious glances, divided attention, frowns, lessly pure and white, the cloth well pressed, and signals of the hostess at the head of the and that you have table napkins and finger table momentarily expecting catastrophes, glasses for dessert. These little elegancies and looking wretched, like a skeleton at an cost next to nothing, and add immensely to Egyptian feast. Let us advise her to have the air of comfort and refinement which your an ordinary but VERY good soup, very hot : table should possess. In summer, manage, well-dressed fish ; few made dishes—two if possible, to have a centre ornament of will be enough, handed round before the top flowers, if only a cheap vase. In winter, and bottom dish are uncovered, and let them the lamp will supply its place. Let the plate be very nicely made or not made at all. The be well cleaned, the glasses very clear-in joint and poultry should be plain but well short. exquisite cleanliness, and everything dressed : plates hot: salt, water, and bread, which can charm the eye, will help you to within reach of each guest. The tiny six- make a poorer dinner more welcome than a penny glass salt-cellars sold now are very sumptuous one would be with these delica- useful ; one is placed between every two cies omitted. You will find the style of persons. A water caraffe covered with its your table one of those unconscious home- glass should stand close by the plates of influences which will form the taste and tone two guests, i. e., one at each corner of the of your children's minds, and greatly act on table, and one in the middle of each side their manner. If you have not a very good will be essential. We are speaking only cook, study the art a little yourself. Prac- of a small friendly dinner, but these are tise on one dish rather more frequently than essential comforts, and save waiting if they on others, till you can do it to perfection. are ready at hand. A well-dressed mutton chop, an inexpen- Any lady may venture to give a little sive yet appetizing pudding, will be a good dinner party in a modified Russian style, i.e., dinner in themselves. Whatever you have, put an épergne of flowers in the middle of let it be well-dressed, and you have the the table; arrange on each side of it a semi- essential principle of a first-rate dinner. circle of dishes of fruits and sweetmeats, Dinner parties in the present day are every two fruit dishes, divided by small glass rendered much less expensive affairs than plates, containing on one side preserved they used to be, by the fashion of serving ginger, on the other, damson cheese, or any them in the Russian style. But this model other sweetmeat. At the top and bottom of requires a sufficient number of servants for the table, soup and fish. When they are waiters, and a good carver; also the table removed, the joints and poultry. The two should be elegantly ornamented with fruit, side dishes on the sideboard are handed flowers, &c. No one should attempt to give before the removes are uncovered. This such dinners, who has not means to render will save the delay of spreading the dessert them perfect. In fact, large formal dinner after the dinner is over. The cloth may be parties should not be given at all unless the swiftly brushed, the fruit dishes drawn for- host and hostess have good means. Even- ward, and two centre ones placed on the ing parties are all that should be expected table. In this form you will require fewer, from people who are not rich, and they will i. e., only two entrées or side dishes, and time will also be saved-a great object when * Ducks are a second course dish at first-rate there is only a single waiter. dinners. | The regular dinner à la Russe is served The Cook's Calendar. 13 thus :-Either a silver or glass plateau runs is handed round, then the fish ; then the down the centre of the table, or a handsome side dishes or entrées. Next the removes, centre-piece of plate is placed in the middle as turkey, roast saddle of mutton, &c. &c.. of it, such as a silver tree, with figures or ready carved, of course, and on the plate. animals at the foot of it ; or a raised centre Then comes the second course, i.e., game, dessert dish, containing fruit, flowers, &c. &c. or duck, or artichokes, puddings, jelly, (See engravings of Desserts towards the end cream, tarts, &c. ; next, cheese, maccaroni, of the volume.) Round this centre are small celery, &c. glass dishes of preserves ; outside, alternate The butler goes round with the wine as dishes of fruit, and vases of flowers with usual-sherry, Champagne, hock, &c. &c.- occasional bottles of sherry, and caraffes of between the courses. water with their several tumblers on them. Then the servants place the dessert plates, a finger glass holding a wine glass to each &c., and retire. plate. In short, the table is made to look A much less number of dishes is required as handsome as possible with glass, plate, for this style of dinner, than were needed &c. &c. In each plate is a “carte" of the when it was usual to place them on the table. dinner. Dinner is more rapidly served ; and each The dishes are brought in and placed on dish is handed hot, and at the moment it the sideboard or on a side table. The soup should be eaten. THE COOK'S CALENDAR. Ling Turnips Winter savory Forced Vege- tables. Pork Asparagus Cucumbers Jerusalem chokes arti- Shrimps January. : February. Meat. Forced Vege Meat. Mussels Beef Lobsters tables. Beef Oysters Doe venison Mussels Asparagus House lamb Perch House lamb Oysters Cucumber Mutton Pike Mutton Perch Jerusalem ar Plaice Pike chokes Veal Prawns Veal Plaice Mushrooms Salmon Prawns Shrimps Fruit. Salmon trout Poultry and Skate Poultry and Almonds Game. Smelt Game. Skate Apples, i.e. : Soles French pippin Capons Capons Smelt Chickens Sturgeon Golden pippin Chickens Soles Tench Golden russet Ducklings Ducks Sprats Thornback Kentish Fowl (wild) pip- Fowls Sturgeon Turbot Green geese pin Thornback Geese Whiting Hares Nonpareil. Grouse Turbot Winter pear- Partridges Larks Pheasants main Vegetables. Vegetables, Moor game Pears: Pullets Partridges Beet Bergamot Poults Pheasants Brocoli Beet Rabbits (tame) d'Holland Pullets Brussels sprouts Bon Chrétien Brocoli Snipes Snipes. Cabbage Cabbage Turkeys Chaumontelle Tame Pigeons Cardoons Cardoons Colmar Woodcocks Turkeys, hen Carrots Carrots Chestnuts Widgeons Celery Celery Grapes Fish, Wild ducks. Chervil Chervil Medlars Colewort Barbel Woodcocks Cresses Nuts Brill Cresses Endive Oranges Endive Carp Garlic Fish. Walnuts Garlic Cockles Leeks Barbel Kale, Scotch Especially in Cod Lettuces Leeks Brill Crab Mushrooms Season. Lettuces Crayfish Carp Onions Fish. Cod Parsnips Onions Dace Haddocks Crabs Potatoes Eels Potatoes Tench Salsify Flounders Crayfish Salsify Whiting. Dace Shallots Savoys Haddocks Eels Sorrel Poultry and Herrings Sorrel Flounders Tarragon Game. Lampreys Spinach Herrings Turnips Hares Sprouts Lampreys Winter spinach Rabbits. Lobsters Tarragon Fruit. Apples : French pippin Golden pippin Golden russet Holland pip- pin Kentish pip- pin Nonpareil Wheeler's rus- set Winter Pear- main Pears : Bergamot de Pasque Winter Bon Chrétien Chestnuts Oranges Especially in Season. Poultry. Ling Ducklings Green geese Turkey poults The Cook's Calendar. pin March. Pears, cont. Forced Fruit. Crabs Bon Chrétien Apricots Lobsters Meat. Perch Forced Vege- Carmelite Prawns Cherries Beef tables. Pike St. Martial Strawberries Salmon House lamb Plaice Asparagus A few straw- Skate Mutton Prawns Beans berries (if Especially in Tench Pork Salmon Cucumber early). Season. Asparagus Veal Salmon trout Rhubarb Walnuts Grass lamb Cucumbers Shrimps Poultry and Skate Fruit. Game. Smelts May. Capons Soles Apples: Meat. Mackerel Forced Vege- Chickens Sturgeon French pippin Mullet || Beef tables. Ducklings Turbot Golden russet Perch Artichokes Fowls Tench Holland pip-Grass lamb Pike House lamt Whiting Green geese pin Asparagus Plaice Mutton John apple Grouse Kidney beans Vegetables. Pork Prawns Leverets Kentish Veal Salmon Fruit. Moor game Artichokes (Je- Shrimps Pigeons rusalem) Nonpareil Skate Apples: Poultry and Snipes Beet Norfolk biffin Golden russet Smelts Tame rabbits Brocoli Wheeler's rus- Game. Soles John apple Turkeys Brussels sprouts set Chickens Sturgeon May duke Woodcocks Cabbage Pears: Ducklings Tench Winter russet Cardoons Bergamot Fowls Trout Cherries Fisk. Carrots Chaumontelle Green geese Turbot Currants Brill Celery St. Martial Leverets Whitings Gooseberries Carp Chervil Winter Bon Pigeons Melons Cockles Cresses Chrétien Pullets Vegetables. Pears: Cod Endive Chestnuts Rabbits Artichokes L'Amozette Conger eels Garlic Oranges Wood pigeons Asparagus Scarlet Straw. Crabs Sea and Scotch Beans, kidney berry Forced Fruit. Dory kale Fish. Cabbage Winter green Eels Lettuces Strawberries Brill Carrots Flounders Mushrooms Carp Cauliflowers Forced Fruit. Lobsters Onions Especially in Chub Chervil Parsnips Season. Apricots Cod Cucumbers Mackerel Cherries Potatoes Fish. Conger eels Lettuce Mullet Spinach Nutmeg. Crayfish Onions Mussels Turnips Mackerel peaches Dace Peas Oysters Turnip tops Mullet Strawberries Dories Potatoes, new Eels Radishes Especially in April. Flounders Rhubarb Season. Dory Meat. Chervil Gurnet Salad of all Beef Eels Cucumbers Haddocks kinds Crabs Grass lamb Flounders Endive Halibut Seakale Lobster House lamb Halibut Fennel Herrings Sorrel Prawns Mutton Herrings Lettuce Ling Salmon Spinach Pork Lobsters Onions Lobsters Turnips Skate Veal Ling Parsley Mackerel Peas June. Poultry and Mullets Radishes Meat. Wheatears Plaice Game. Mussels Rhubarb Beef Wood pigeons Prawns Chickens Oysters Sea kale Grass lamb Lobster Ducklings Perch Sorrel Fish. House lamb Salmon trout Fowls Pike Spinach Mutton Carp Skate Green geese Plaice Small salad Veal Cod Smelts Leverets Salmon Turnips Pork Conger eels Soles Pigeons Shrimps Turnip tops Crabs Sturgeon Pullets Skate Poultry and Crayfish Tench Rabbits Smelts Fruit. Game. Dace Trout Turkey poults Soles Turbot Wood pigeons Sturgeon Apples : Chickens Eels Whitebait Tench Golden russet Ducklings Flounders Whitings Fish. Trout John apple. Fowls Gurnets Brill Turbot Nonpareil Green geese Haddock Vegetables. Carp Whitings Wheeler's rus Leverets Herrings Artichokes Chub Pigeons Lobsters Asparagus Cockles Vegetables. Nuts Plovers Mackerel Beans : Cod Asparagus Oranges Pullets Mullet French Conger eel Beans Pears: Rabbits Perch Kidney Crabs Brocoli Bergamot | Turkey poults Pike Windsor Ling Dory set The Cook's Calendar. row Onions June-continued. August. Meat. Mint Perch Cabbages Gooseberries Apples, cont. Pike Carrots Stone pippin Orange Thyme. | Beef Grapes Cauliflowers Plaice Cherries : Tarragon Buck venison Melons Chervil Salmon Bigaroon Grass lamb Mulberries Skate Cucumbers Blackheart Mutton Nectarines For Pickling. Endive Soles Duke Veal Peaches Tench Pears:- Leeks Currants Garlic Poultry and Turbot Lettuces Gooseberries Jargonelle Onions Melons Game. Whitings Summer Parsley Pears : Especially in Faberis in Chickens Bon Chrétien Peas Vegetables. Ducks Winter green Windsor Potatoes, new Strawberries Season. Fowls Artichokes Plums :- Radishes Green geese Beans of all Greengages Salads Forced Fruit. Grass lamb Grouse kinds Orleans Crabs Spinach Leverets Carrots Raspberries Turnips Grapes Lobsters Moor game Cauliflowers Alpine Straw- Prawns Vegetable mar. Nectarine Pigeons Celery berries Peaches Salmon Plovers Cucumber Pines Salmon trout Rabbits Endive, For Drying. Fruit. Skate Turkeys Leeks Basil Apples : Herbs for Dry- Whitebait Turkey poults Lettuces Sage John apple ing. Vegetable mar- Wheatears Mushrooms Thyme Golden russet. Burnet row Wild ducks Wild pigeons Peas For Pickling. Wild rabbits Potatoes Red cabbage July. Radishes Capsicums Fish. Meat. Plaice Melons Salads of all Chillies Barbel kinds Tomatoes Beef Salmon Nectarines Brill Salsify Walnuts Skate Peaches Buck venison Carp Scarlet runners Grass lamb Soles Pears: Shallots Cod Especially in Tench Mutton Catherine Conger eel Spinach Season Thornback Green Chisel Veal Trout Jargonelle Crabs Turnips Dace Poultry and Crayfish Musk Mackerel Vegetables. Oranges Dace Fruit. Perch Game. Artichokes Pineapples Eels Apples Pike Chickens Asparagus Flounders Codling Prawns Ducks Beans of all kinds Raspberries Gurnets Summer pip- Turbot Fowls Carrots Strawberries Haddocks pin Grouse, from the Green geese Cauliflowers Herrings Cherries 12th inst. Leverets Celery For Pickling Lobsters Currants Figs Pigeons Chervil Mackerel Damsons • French beans Filberts Plovers Cucumbers Mullet Red cabbage Mulberries Tame rabbits Endive Oysters Filberts Cauliflowers Turkey poults Lettuces Greengages Wheatears Garlic Mushrooms September. Wild rabbits Gherkins Peas Nasturtiums Meat. Turkeys Mullet Potatoes Onions Beef Fish. Turkey poults Mussels Radishes Buck venison Wheatears Oysters Barbel Salad For Drying. Mutton Wild ducks Perch Biill Salsify Wild pigeons Pike Sorrel Knotted Marjo-Pork Veal Wild rabbits Plaice ram Cod Spinach Conger eels Prawns Mushrooms Turnips Poultry and Fish. Shrimps Crabs Winter Savory Game. Barbel Fruit. Crayfish Soles Especially in Chickens Brill Tench Dace Apples Ducks Carp Season. Turbot Codling Fowls Cockles Whitings Eels Jenneting Grass lamb Green geese Cod Flounders Margaret Crabs Grouse Conger eels Vegetables. Gurnet Summer pear-Dace Hares Crabs Artichokes Haddocks main Lobsters Larks Dace Jerusalem ditto Herrings Summer pip- Mackerel Leverets Eels Beans; French Ling pin Prawns Moor game Flounders and Scarlet Lobsters Apricots Chickens Partridges Gurnets Cabbages Mackerel Cherries Green geese Pigeons Haddock Carrots Mullet Currants Plovers Plovers Hake Cauliflowers Perch Damsons Wild pigeons Rabbits Herrings Celery Pike Gooseberries Damsons Teal Lobsters Cucumbers Plums Figs Carp Dory 16 The Cook's Calendar. ; Dory Ling Winter Spinach Snipes September-Continued. Hares Salmon Apples : Larks Shrimps Golden pippin Endive Morella cherriesQuinçes Skate Moor game Holland do. Leeks Damsons Walnuts Partridges Smelts Kentish do. Lettuces Figs Soles Nonpareil Pheasants Filberts Mushrooms Especially in Pigeons Sprats Winter pear- Onions Grapes ; Season. Rabbits Tench main Parsnips Muscadine Snipes Turbot Wheeler's rus. Peas Frontignac Dace Teal Whiting set Potatoes Red and blackOysters Turkeys Bullaces Radishes Hamburgh Perch Wheatears Vegetables. Chestnuts Salad Malmsey Pike Widgeon Shallots Grapes Hazel nuts Grouse Artichokes (e- Hazel nuts Wild ducks Turnips Hares Medlars rusalem) Woodcocks Medlars Peaches Moor game Brocoli Fruit. Pears : Pears: Partridges Fish. Cabbages Bergamot Apples: Bergamot Wild ducks Chard Beets Barbel Berry de White Caville Brown beurré Grapes Cardoons Brill Chaumon- Pearmain Pineapples Pineapples Carrots Carp telle Golden rennet Plums Celery Cockles Colmar Chervil October. Cod Spanish Bon Colewort Crab Chrétien Meat. Endive Dory Fruit. Dace Services Eels Almonds Herbs of all Beef Dory Walnuts Doe venison Gudgeon kinds Apples :- Eels Haddocks Pearmain Leeks Especially in Mutton Gudgeon Hake Golden pippin Lettuces Pork Gurnets Season. Halibut Golden rennet | Haddock Onions Veal Herrings Dace Royal russet Parsnips Hake Black and white | Halibut Potatoes Poultry and Lobsters Hake Mussels bullace Salad Game. Herrings Pike Oysters Damsons Savoys Chickens Sprats Perch Shallots Figs, late Lobsters Dotterels Geese Pike Tomatoes Filberts Mussels Ducks Grouse Prawns Grapes Turnips Oysters Hares Fowls Salmon trout Hazel nuts Perch Green geese Shrimps Medlars Pike Grouse Teal Smelts Old Newington Plaice Fruit. Woodcocks Hares Soles peaches Prawns Almonds Chestnuts Larks Tench October peaches Moor game Turbot Pears - December. Partridges Whiting : Bergamot Pheasants Beurré Meat, Widgeon Pigeons Vegetables. Chaumontelle Beef Wild ducks Sprats Rabbits Artichokes Bon Chrétien Doe venison Woodcocks Sturgeon Snipes · Jerusalem ditto Swan's Egg House lamb Tench Teal Fish. Brocoli Quinces Mutton Turbot Turkeys Cabbages Services Pork Barbel Whiting Wheatears Cauliflower Walnuts Veal Brill Widgeon Celery Carp Vegetables. Wild ducks Endive Especially in Poultry and Cockles Artichokes (Je- » pigeons Leeks Season. Game. Cod rusalem) , rabbits Onions Hake Capons Crabs Beets 'Woodcocks Parsnips John Dory Chickens Dory Brocoli, white Pike Dotterel Eels and purple Fish, · Potatoes Pheasants Ducks Gudgeon Cabbages Barbel Radishes Partridges Fowls Gurnets Cardoons Brill Salad Widgeon Geese Haddocks Carrots Carp Savoys Brocoli Grouse Hake Celery Cockles Shallots Tomatoes Guinea fow] Halibut Endive Cod Tomatoes Truffles Hares Herrings Forced Aspara- Conger eels Truffles • Hazel nuts Larks Ling gus Crabs Turnips Grapes Moor game Lobsters Herbs Dace Winter Spinach Medlars Partridges Mussels · Leeks Peafowl Oysters Onions November. Pheasants Perch Potatoes Pigeons Pike Scorzonera Dotterels Rabbits Plaice Shallots Ducks Snipes Salmon Beef Spinach (winter) : Poultry and Fowls Teal Doe venison Shrimps Truffles : Geese House lamb Game. Skate Turkeys Turnips Chickens Grouse Mutton Wheatears Smelts : Soles Peas Meat. Pork Pork Kitchen Utensils. December-Continued. Fruit. Apples cont. Medlars Almonds Winter pear- Hazel nuts Apples : main Oranges "Golden pippin Golden russet Pears : · Nonpareil Chestnuts Bergamot Pears cont. Beurré d'hiver Colmar Holland St. Germains Walnuts Especially in Skate Season. Turbot Cod Capons Giuneafowl Hake Peafowl Ling Turkey Dory KITCHEN UTENSILS. The young and inexperienced housekeeper / cate culinary performances much more cer- will, we believe, be glad of some guidance tainly than she could without them.. in the selection of the utensils needed in her We believe that the subject is worthy of the kitchen, so that she may not be at the mercy housekeeper's attention, as, though some of those who desire more than is really re cooks are so ingenious and fertile in expe- quired, or who are ignorant of the necessity dients that they will make few utensils suffice. and use of many articles of the first import. still there are others who would well fulfil ance in the art. With a view to helping our the duties of their position if supplied with readers to decide in this matter for them all the mechanical aids they have a right to selves, we offer them here three lists of the expect, but who fail utterly without them; articles absolutely essential in the kitchen. and it is surely unfair to expect a cook to The first list is for a first-rate kitchen, the prepare a good dinner without allowing her second for a medium one, the third for the the needful implements.. cottage home. Of course any one of the Some of the recent inventions, as Carson's three lists may be added to, as required ; Patent Salting Apparatus, Kent's Patent but they will be a guide in the matter as Soup Strainer, and the Patent Mincing Ma- they now stand. chine, will be found to afford an immense Modern science has greatly aided the cook saving of labour and time ; while the worst in the implements of her art, and in order to cook amongst “general servants" can be able to recommend the newest and best scarcely achieve the feat of spoiling the joint, cooking utensils we have solicited and received if it be cooked in Captain Warren's Every- the aid of some of the first manufacturing body's Pot. and furnishing ironmongers in London. We have not given an engraving of ever The more expensive list will seldom be separate article named in the lists; some required by persons of moderate income, but few are too well known to require illustration. they may select from it with profit some one All that are new or least known in ordinary kit- or two articles, such as the Bain Marie pan, chens have been presented to the eye pic- Sauté pan, &c., which will add immensely torially as well as verbally, and will, we hope, to the cook's resources, and enable her to suffice for the full information of the inex. keep her dinner hot, or perform certain deli-perienced housekeeper. pansicht-irons use I sugar Cittle jachd stand. Kitchen Utensils absolutely required by a good cook. Set of 6 wrought-iron sauce- i omelet pan. I bread grater. i omelet soufflé pan. 2 sets of skewers. I wrought-iron stock-pot. I braising pan. I fish slice. I Bain-marie pan. I preserving pan and spoon. i egg slice and ladle. I wrought-iron teakettle. I four dredger. I pair of steak tongs. I oval boiler. I egg whisk. I digester, 1 saucepan di. I brass bottle jack. I beef fork. gester, I stewpan digester. I dripping pan and stand. 1 French cook's knife. 6 enamelled stewpans. I basting ladle. I steak beater. 1 Sauté pan, 1 French do. I wooden meat screen. Fish kettle. I potato steamer. I coffee mill. Mackerel saucepan. I salamander and stand. I meat chopper. Turbot kettle. I oval frying pan. Meat saw. Salmon and jack kettle. I round do. I colander. I pair of fish scissors. I fluted gridiron. Pestle and mortar. Double hanging gridiron. I bachelor's frying-pan. 2 gravy strainers. Sliding toaster and trivet. 18 Kitchen Utensils. 3 puddinble mouple cutter Toasting fork. Marble slab for making paste. I vegetable cutter, or "the Carson's patent salting ap- Rolling pin-American, with French vegetable cutter." paratus. revolving handle. I vegetable mould. Kent's patent soup strainer. I paste jigger. 3 pudding moulds. Mincing machine. • Piston" freezing machine. 6 jelly moulds. Weighing machine. I cheese toaster. 3 cake moulds. Spice box. 3 larding pins. 2 wooden spoons, and mashed Herb stand. 2 cook's knives. potato fork. Box of paste cutters. I mushroom mould. Ice closet. 12 patty pans. I star fritter mould. Sugar spinners. 3 tart pans. I scroll fritter mould. Sugar moulds. 3 Dariol moulds. The cost of the above would be £38 ios. Medium Set. I teakettle. I butter saucepan. 2 pudding moulds. I toasting fork. I stock pot. 2 jelly do. I bread grater. I fish and egg slice. I rolling pin. I wooden meat screen and 2 fish kettles. I paste board. bottle jack. I flour dredge, and pepper paste jigger. I dripping pan and stand. and salt do. 12 patty pans. I meat chopper. 2 frying-pans. 2 tart pans. I colander. I omelet pan. I pan for Yorkshire pudding. 3 block-tin saucepans. I double hanging gridiron. Warren's Everybody's Cook- 5 iron saucepans. I salamander. ing pot. I do. and steamer. 2 sets of skewers. Warren's Everybody's curry 1 large boiling pot. I pair of steak tongs. 4 enamelled stewpans. I box of larding pins. I spice box. The cost of the above would be £10 155. pot. Small Cottage Set. Slack's patent digester. I colander. I gridiron (hanging). I teakettle. 2 iron saucepans. Salt and pepper dredgers. I toasting fork. 2 iron stewpans. I rolling pin. 1 bread grater. I enamelled saucepan. I pasteboard. I tin meat screen and bottle i iron boiling pot. 12 patty pans. jack. I fish slice. I pan for Yorkshire pudding. I set of skewers. I fish kettle. I pair of scales. I meat chopper. I flour dredge. I spice box. I block tin butter saucepan. 2 frying pans. The cost of the above would be £4 5s. Saucepan. Braising-pan. Stewpan. Kitchen Utensils. Saucepans of several sizes are required for moment she has ceased using one she should every kitchen. The cook should be careful pour boiling water into it to wash it, and she to keep them always clean and fresh. The should never put one away dirty. UMES Preserving Pan, for making Bain-marie Pan and Pots, for jams, jellies, marmalades, &c. keeping sauces and entrées hot, &c. Stock-pot. Braising Pan.-The food to be braised' Stock Pot.—The stock pot receives in it is put into the lower part of the pan. The lid bones, trimmings of meat, remains of cold is covered well with red-hot ashes or charcoal. | game, &c., &c., in short everything available Full directions for braising are given farther for ordinary or good soup. It is to be wished on. The stewpan is a valuable utensil ; it that every English artizan's wife possessed will in case of need serve as a braising-pan, one; it is the pot-au-feu of the French work- if the lid be made to go a little into the edge man, who thus obtains nourishing soup and of the pan as some are made. | well-dressed meat at the same time. Saucepan Digester. Digester. Stewpan Digester. Slack's Patent “ Digester" cannot be too through a hair sieve or colander, in order to warmly recommended to those who have separate any bits of bones. The soup is need to practise economy. The mode of then to be put into the digester again, and using it is simple and easy. Care must be afterwards whatever vegetables, spices, &c., taken in filling a digester to leave room are thought necessary are added, the whole enough for the steam to pass off through the is to be well boiled together for an hour or valve at the top of the cover. This may be two, and it will be then fit for immediate done by filling the digester only three parts use. In putting on the lid of the digester, full of water and bruised bones or meat, take care that a mark, thus (X) on the lid, which it is to be noticed are all to be put in is opposite to a similar one on the digester. together. It must then be placed near a The digester may also be obtained to contain slow fire, so as only to simmer (more heat from four quarts to ten gallons. The sauce- injures the quality), and this it must do for pan and stewpan digesters hold from one to the space of eight or ten hours. After this eight quarts. has been done, the soup is to be strained! 2- 2 Kitchen Uteusils. Salmon or Jack Kettle. Turbot Kettle. Fish Kettle. BITI Saucepan, with loose Earthen. Lining, for boiling milk, cus- tards, &c., without burning. . Saucepan, with Lip, for melted butter, gravy, &c. bululuut. Bottle Jack and Screen, for roasting without a spit and wooden screen. The S lip Double Hanging Gridiron. Dripping-pan and Ladle. Toaster and Trivet. LTD TITLE MITTER SUN INSUN Wire basket, for frying vegetables. Meat Chopper, for chopping and disjointing bones. Gravy Strainer Kitchen Utensils. 21 There is a new and better Gravy Strainer perforated at the sides, which is more con- recently invented, in the form of a jelly bag, I venient, we think, than the ordinary one. w UN DU WWWLLLS Captain Warren's Everybody's Cooking Pot. This new and admirable utensil we have tested our- selves, and can warmly re- commend to the housekeeper. Meat is cooked in it by means of heat only, without being touched by any liquid, save its own juices, or even wetled by steam. The joint is put, with- out water, into the inner sauce- pan, B. This is put over the lower saucepan, A, which is filled with boiling water, the steam from which ascends round the sides of the inner pot and passes into the lid, which is also thus filled with steam. The meat remains cooking in its own juices alone for the period named in the following table : ARK Time for Dressing Meat by Warren's Everybody's Cook- ing Pot. د س س ا ا ی ا د A leg of mutton, rolbs. Beef, rolbs. ... Goose.................. Turkey Ham, 20lbs. .... Hare Rabbit ... Captain Warren's Curry Pot. '' Another and upper portion of the cooking nourishing from the juices being retained, pot will at the same time dress vegetables, and the fibre made tender. It makes nourish- &c., over the meat. They have, of course, ing soup at a temperature of 210 degrees, to be put in some time after the joint. The which Baron Liebig says should never be meat, thus dressed, is taken out (in spite of exceeded. The “Pot” may be used for an inferior cook) succulent, and scarcely at either boiling or roasting. For the use of the all reduced in weight; as it wastes two “Cooking Pot,"the inventor gives the follow- ounces less in dressing than by the ordinary ling directions :-The water in the saucepan system of boiling. The flavour is much or pot should be high enough to touch the better than when the meat is boiled, as it bottom of the enclosed pot. Meat to be dressed cannot, of course, absorb any water. For must be placed in the inner pot, B, without sick cookery this pot is admirable, as over- water, and the cover put on, with the pipe boiling, scorching, or smoking, are impos inserted in the tube ; or if c be used, then sible ; and the meat is very digestible and the steam tube at the bottom must be care- 22 Kitchen Utensils. fully inserted in the tube of B. After bring- Salt beef, dressed in Captain Warren's ing the water to the boil, the saucepan must Cooking Pot, requires one-third longer to be placed at the side of the fire, near enough do than fresh, and to be cooked with suf- to keep it boiling. The pot, when not in ficient water in the inner vessel to cover it. use, to be kept perfectly dry and uncovered. The liquor in which it has been boiled will Meat may be kept for two hours in this pot, make superior stock for soup. at the side of the fire, without being spoiled. Fish Frier: Frying-pan. Sauté-pan. Fish Scissors, · Beefsteak Tongs, for handling steaks, &c. during the grilling pro- cess. Omelet-pan, with sloping sides. Sauté-pan. Salamander for browning puddings, &c. Pestle and Mortar. Kitchen Utensils. Captain Warren's Bachelor's Bachelor's Frying-pan, open. Frying-pan, closed. This frying-pan, invented by Captain the beef tongs. It shuts (as shown in the Warren, is, we think, preferable to the ordi- engraving) over the steak or chop, and can neat better be turned over from one side to the other, from being fluted instead of plain, and ren- as the cook pleases, till the meat is dressed. ders it unnecessary to touch the steak with | Trussing Needle, for trussing poultry. wwwwwwwwwwwwwwwwww Meat Saw, for sawing bones in parts of meat where the chopper cannot be used. Paste Jigger. Larding needle, made with split ends, like a cleft stick, to receive strips of fat bacon, which by its means are grafted into the flesh of turkeys, poultry, &c. Egg Whisk for beating eggs. Beef fork, for lifting large joints in the pot or saucepan. Kitchen Utensils. Carson's Patent Salting Ap. paratus, for salting joints Kent's Patent Soup Strainer. Patent Mincing Machine of meat in a few minutes. Kent's Patent Strainer will be found most | The Patent Mincing Machine will greatly useful for procuring the transparency so much economize the cook's time. required by fashion in modern soups. Improved Revolving Toaster, also available as a hanging Trivet, for Kettle Saucepan, or Plate. Egg Poacher, with a loose inside frame, and ladles to hold the eggs. When you use this machine, lay the disc or plate you have se- lected in the place prepared for it in the machine, with the sharp or cutting side upwards. Cut the vegetables into thin slices ; lay a slice on the disc and press down the handle of the machine, which will force the vegetable on the disc. Then lay a second slice on the disc, pressing down the handle as be- fore, and the slice first laid on will be forced through, cut into small pieces of the required shape. This may be repeated as often as neces- sary till the quantity is sufficient ; the pieces remaining in the disc should be pushed out with a fork. French Vegetable Cutters for cutting carrots and turnips in various shapes, for soups, haricots, garnishing, &c. Kitchen Utensils. 25 Scales. As one of the great elements of success in cooking is precision in the proportions of ingredients, the cook should never be without a good pair of scales, and she should keep them in thorough order. In de- licate dishes an unequal proportion of an article in- serted only to impart a certain flavour, will ruin the dish. The necessity as well as use of scales is there- fore obvious. 69) Scales and Weights. Ordinary Jelly Moulds. Jelly Bag, used for Straining Jelly. The newest and most fashionable moulds, an opaque interior is seen through the outer now are the two following shapes, in which I jelly, which is transparent. Alexandra Jelly Mould. Directions for using the Alexandra Jelly and then pour a little warm water into the Mould.- Place the mould in ice, then whip lining ; it will then draw out easily, leaving a little jelly till it becomes white, and fill the a hollow space the form of a cross ; this small cross on the top of the mould ; when should be filled with white whipped jelly or set, fill the second cross with a little pink blancmange. When set, fill up the circular jelly, then place the lining in the centre of band of the mould with clear gold jelly, and the mould, and fill the outside space with when the whole is turned out it will present very clear pink jelly up to the level of the a very beautiful representation of the Danish plain band of the mould, allow this to set | Cross in proper colours, upon a golden base. Kitchen Utensils. Gas Cooking Apparatus. For boiling water. For boiling or stewing at top, and frying or toasting underneath. Gas Cooking Gas cooking finds favour in many kitchens on account of the great economy of fuel obtained by it. In small kitchens, in the heat of summer, the stove here repre- sented will (in cases of early dinner) allow the cook or general servant to let her fire go out and enjoy a cool apartment. The stove should be placed, if possible, in the back kitchen or scullery. Gas Cooking Stove. “The Cottager's Stove." WHICH REQUIRES NO BRICKWORK TO FIX IT. B A a Tin Kettle, holding seven quarts. B an Iron Cover, which forms an additional oven on the top of the hot plate. C Toaster. D Saucepan to fit the top. 28 Kitchen Utensils. Directions.—When coal is used, the front, neglected by the housekeeper. ; Cinders and bottom gratings will be required. should be carefully sifted. The grate (if the When wood is used these may be removed. ordinary one alone be possessed) should be To improve the Draught, if necessary. screwed in as soon as the fire for cooking is Carry the flue-pipe a few feet up the chim no longer required. The fire at the back of ney, or enclose the fireplace with an iron the open range may then be made of small plate, in which cut out a round hole for the coals, wetted and left to cake. Cinders may pipe to pass through. be used for ironing stoves, and for heating To use the Stove in the open air, it will be ovens. necessary to have about ten feet of perpen- ! The Cottager's Stove will be found an dicular pipe, to ensure a proper draught. economical assistant to the common open Economy in the use of fuel is not to be range in small kitchens. Soyer's Patent Culinary Utensils. It would be unjust to the memory of a due. They consist of the Baking Stew- great cook if we omitted from our list the ing Pan, the Improved Baking Dish, the culinary utensils invented by the late M. Vegetable Drainer, and the Portfolio Meat Soyer, to whom our gratitude as a nation is Screen. UMRLIHATHAN Baking Stewing Pan.-By this pan all at the bottom of the dish, then put in the the nutriment and flavour of the various in- grating, on which I place the potatoes; then gredients are preserved. It has great ad- on the trivet I put the meat. By this means vantages over the old method of boiling or the surplus fat, which would otherwise fall stewing-namely, that it gives hardly any in the pudding and prevent its setting, de- trouble ; and, in addition to its retaining all scends on the potatoes, making them deli- the nutriment, it cooks in one-third less time cate and crisp. This is applicable to any than by the ordinary mode. Jioint, and the meat being more elevated than Improved Baking Dish. - The late M. usual when placed in the oven, causes it to Soyer thus described this invention in the partake more of the flavour of a roast joint “Shilling Cookery for the People"; "I than it does when put immediately over the have attached a moveable false grating of pudding or potatoes; the vapour arising from wire, to the middle of which is fixed a trivet, which soddens the meat, instead of leaving three inches in height. I put the pudding it brown and well carbonized. Directions for Roasting:—Kitchen Utensils. Vegetable Drainer.—This is a saucepan Portfolio Meat Screen. — The portfolio fitted with a perforated pan and a vegetable meat screen may be folded up when not drainer, and is one of the most economical required, and put away in a dresser drawer cooking utensils ever put before the public; till wanted. it ought to have a place in every kitchen. Ventilating Kitchener. SOON HAIR WARE This new range is made from three feet to and supplies a bath if required; it carries off five feet wide; it has a wrought-iron roaster the heat and smell of the kitchen ; and it on one side of the fire, with moveable shelves, can be fixed in its place in a few hours, after double dripping-pan and meat-stand, tho- the fireplace is cleared out and prepared for roughly ventilated by means of air-tubes and it, by local workmen if preferred. It can be valves (by closing which the roaster becomes removed, in the event of a change of resi- an excellent oven). Strong wrought-iron dence, being quite detached ard indepen- side boiler, on the other side of the fire, with dent. It is not more expensive than the steam pipe and brass tap. Gridiron for ordinary kitcheners; whilst the cost of fixing broiling. Ash-pan, hook, key, and raker ; it is much less. dampers, register door, &c. The top consists of a hot plate, on which I Plain Directions for Roasting, &c. boiling, stewing, &c., may be done without How to Roast.-Roasting meat, though injuring and soiling the vessels in use, and one of the commonest modes of dressing it, which may also be used as an ironing stove. is by no means an easy task. Roast meat is The advantages offered by this stove are too often sent to table nearly raw, or dried that it requires no brickwork to fix it ; it up till there is scarcely any gravy in it. roasts, bakes, boils, and steams with one fire, Now good roasting consists in dressing the 30 How to Boil. joint thoroughly, and yet retaining its juices figuring it by running the spit through the in it. prime parts. The cook should prepare her fire some| Cradle spits are much the best for large little time before she puts the meat down. kitchens; for small families, the bottle-jack The grate should be let out sufficiently wide in a tinned screen does very well, or, better to take in the whole size of the joint, with a still, the improved spring-jack and roaster. margin to spare on each side, and the fire Let the butcher chop the joints of necks should be so good as not to require making and loins of mutton and lamb before they up during the time the joint is roasting. It are dressed, or they cannot be well sepa. should be sufficiently large to be of an equal rated by the carver when they are sent to strength all the time the meat is dressing, table. aided by a large coal put on the top of it When the roast meat has been taken up, occasionally. A great deal of the success in the fat which has dripped from it into the roasting will depend on the heat and good- pan should be poured into a basin, previ- ness of the fire. ously dipped in cold water. It must be left Begin roasting by placing the meat at till the next day, when beneath the fat at the some distance from the fire (about twelve top will be found a fine meat jelly fit for inches), and baste it from the first. When gravies, &c. The cake of dripping should it is half done, move it gradually nearer to be melted and strained into cold water, from the fire for it to be well browned. If the which it can be removed in cakes for future meat were to be put close to the fire at first, use. it would dry up, and the outside would be Veal, pork, and lamb should be tho. dressed before the heat had penetrated the roughly done, not retaining any red gravy ; mass ; the juices being thus shut in, the joint at the same time, care should be taken not would be under-dressed. Some persons pre- to dry them up, or roast them till the flesh fer meat roasted very slowly. That method parts from the bones. is expensive, because it requires a large fire Mutton does not take quite the length of to be kept up for a length of time; and also, time to roast that beef does. unless done by a cook who understands her A very economical way of making gravy business well, and who makes a fire fit for it, is to skim the fat from the dripping in the the ineat is apt to get sodden. We need pan under the meat, and pour two or three scarcely say that the meat screen should be spoonfuls of hot water into it; stir it, and placed behind it from the first of its being pour it over the meat through a sieve. put down. Cover the fat of veal or lamb with a piece How to Boil. of paper tied on with twine. | Joints to be boiled should be washed ex- Baste the meat very frequently, for the tremely clean and skewered into good shape, more it is basted the better it will eat. When then they should be put in the saucepan and it is nearly done, the paper over the fat may covered well with cold water. They must be be removed, and the joint lightly dredged set over a moderate fire and let boil slowly. with flour, in order to give it a savoury brown Just before the water reaches boiling point appearance called frothing. Sprinkle a very the scum will rise to the top, and must be little salt on it also, but not till it is just carefully skimmed off; if not done at the ready to dish up, as salt draws out the moment of ebullition it will fall back on the gravy. joint boiling and disfigure it. The pot will The usual time allowed for roasting is a require skimming every time the scum rises. quarter of an hour or twenty minutes for The saucepan must be kept covered all the each pound of meat. But this rule does not time, however, the lid being only removed always answer. Meat fresh killed takes for the cook to skim the pot. longer to roast than when it has been kept Gentle simmering, not fast boiling, is most long; and in warm weather it takes less time desirable for meat, as by quick boiling the than in cold. Brown meats require less time outside is hardened before the joint is done, than white meats do. In frosty weather it and the meat becomes hard and tough, is better to lay the joint before the fire to from the chemical reasons already given. thaw before it is put on the spit, as, if frozen, Salted meat requires longer boiling than it will be impossible to calculate the time fresh meat ; when smoked and dried it takes required for dressing it, and in fact it will longer still. Pickled or salted meat should never be dressed through. The cook should be soaked before boiling in cold water, for a always be careful that the spit, and also the longer or shorter time as its saltness and size hook used in the bottle-jack, be wiped before may require. Take care that the joint, if they are used. She should also be careful large, does not adhere to the bottom of the how she hangs the meat, so as to avoid dis. pot. To prevent this possibility cooks somc- How to Broil.-How to Stew. 31 times put a few wooden skewers at the bot-pose should never be stuck into the lean of tom under it. the steak, as it would let the gravy escape ; The time allowed for boiling is from a it must be put into the outer skin or fat. quarter of an hour to twenty minutes for All kitchens ought to be provided with steak- each pound, supposing of course that the tongs for this purpose. fire is kept up to an equal temperature all the Birds when cut asunder and broiled, must time. Quick boiling is very much to be be laid with the inside first to the fire. avoided, but the pot should never be allowed | Most people prefer broiled mutton chops to stop simmering or beefsteaks rather lightly dressed, but First-rate cooks preserve the whiteness of lamb and pork chops should be thoroughly their boiled meats, and save them from in-cooked. Everything broiled should be served sipidity, by not boiling them in water, but the moment it is done, very hot. The dish using instead a sort of broth called poêle, or should be kept ready to receive it in front of another called blanc. But these prepara- | the fire. tions are very expensive, and are not re- When fish are broiled without paper, great quired for ordinary use ; however, we give care should be taken to have the gridiron them amongst the sauces in case they should very hot before they are put on it, and to be needed. For people who cannot afford rub the bars with grease. To preserve the expensive cooking, a well-floured cloth skin of the fish entire when broiled, it should wrapped round the meat to be boiled will (after being washed and cleansed) be rubbed make it white; but the cloth must be kept well with vineg inegar, dried in a cloth, and very clean, and should be boiled in pure floured. The flour will keep it from adher- water after each time it is used ; moreover, ing to the bars. A cinder or charcoal fire is it must not be suffered to get damp, or it best for broiling fish. While you are broil- will give a musty flavour to the meat. ing slices of cold meat, put into a hot dish a piece of butter the size of a walnut and a How to Broil. I teaspoonful of ketchup-melt them together. Many kinds of fish, steaks, chops, and and lay the meat from the gridiron on the cutlets are far better broiled than fried; but gravy made by these ingredients, as soon as much care, niceness, and skill are required it is done. to broil properly. First, the fire should be perfectly free from smoke, though brisk, and How to Stew. giving out a good heat ; secondly, the grid- iron should be scrupulously clean, well Stewing is a wholesome, excellent, and heated, and rubbed over with mutton suet economical mode of cooking. Very little before the meat is put on it. If the fire be fuel-is used for it, and meat so prepared too fierce, the meat will be hardened and is both digestible and delicious. But boiling scorched ; if it be too dead, the gravy will is not stewing, and we warn our readers that escape and the meat will be flabby. The all we have said in praise of it may be re- gridiron should be held slopingly over the versed if they let the stew-pan do more fire in order that the fat may run off to the than simmer very gently. Stewing is best back of the grate, for if it dropped on the done over a regular stove ; but when a cook coals it would create a blaze, and blacken can command only an old-fashioned kitchen and smoke the meat. If by chance a blaze range she must place her stow.pan on a trivet should spring up during the time the steak, high above the fire, and constantly watch it, &c., is broiling, the gridiron must be caught and move it nearer to, or further from the off the fire and held on one side till the blaze fire. Stewing must of course always be done is gone ; a little salt thrown on the fire will over a slow fire, and the stew-pan lid should make it clear again. Fish should be wrapped shut quite closely. It should be kept at a in a piece of well-buttered letter-paper before gentle simmer, without letting it boil, and it they are placed on the gridiron, to keep must stew for several hours, according to them from smoke, and prevent their becom- the weight of the meat, which is not con- ing too dry ; the 'gridiron may be rubbed sidered done until it is quite tender. Some- with a little chalk first. Cutlets which are times the cook stews the meat in a jar, placed covered with egg and bread-crumbs, must in a stew-pan full of water, and thus extracts be dipped in a little clarified butter before the pure gravy unmixed with water. We they are put on the gridiron. The best way have also a recipe for .stewing meat and however, is to season the cutlet with pepper, vegetables together, without water being put and brush it over with a little butter before in the jar with them, thus making an excel- it is broiled. Steaks and chops should be lent soup from the union of the pieces of turned often in order that they may be done the meat and the water contained in the in every part, but the fork used for this pur- vegetables. 32. How to Fry.-Glazing-Boning. How to Fry. liver to be put in without either butter or • Cooks should always have two frying-pans, dripping, but this mode, though economia and a third, not much bigger than a large cal, is very coarse, and we do not recom- plate, for omelets, fritters, &c., if they have mend it. The liver will be more delicate if no sauté-pan. The pan must be kept deli- | it be fried befo ust be kept deli- it be fried before the bacon. cately clean and nice; the butter, dripping, lard, or oil in which the fish, meat, &c., is fried To Glaze. must always be boiling hot before the meat is Glazing is done by boiling down good put into the pan. The rule is that a suffi- rich beef stock till it is reduced to the con- cient quantity of fat must be heated thus in sistence of a thin, bright brown paste. Of. the pan to cover the steak, chop, or what- course, all fat and sediment must first be ever is to be fried-frying being actually removed from the stock before it is boiled boiling in fat instead of water. Mutton down for glaze. It should be done over a chops do not require any fat in the pan with quick fire, boiled fast till well reduced, then them : they have enough in themselves, but changed into a smaller stew-pan, and they must be often turned and moved about should continue boiling till it is made. It to prevent them from burning. Of course must be kept in a jar well covered, and we speak only.of chops cooked quite plain; when required for use should be put into a i.e., without be d and bre umbed. stew-pan and let stand in boiling water till Cut and skin the chop nicely, and season it the jelly is melted. It must be brushed over with a little pepper before putting it in the the tongue, chicken, or beef with a glazing pan. : Lamb cutlets, and lamb chops, must be brush once or twice till the operation is finishod. egged and bread-crumbed twice, in order to look well. i Boning, Larding, and Braising. Steaks should be cut three quarters of an The three most difficult operations to inch thick for frying, and should be pep-achieve well in cookery are boning, larding, pered, but not have salt put on them before and braising. Boning is so little under- they are dressed, as it makes them hard. stood by inferior cooks that i: is best, if When done, a little salt is sprinkled lightly your servant is not first-rate, to have it done over them. by the poulterer with whom you deal. Cutlets, à la maintenon, and mullet are Nevertheless, it is an art which tends so fried in buttered paper covers. . much to economy, that it would quite repay The first process in frying is to put enough the mistress of a family to pay for a few dripping or butter in your pan, to cover the lessons for her domestic from a good poul- chop or steak when the butter is melted. Then the fat must be made to boil in the hares are most useful for making gravies, terer or cook. The bones of poultry and pan, and when at its greatest heat the sub- and hares are more easily carved, and look stance to be fried must be plunged into it. In to better when boned. Any butcher will bone The pan must then be lifted from the fireli ire joints when required. Although we cannot for a minute or two, to prevent the outside hope that our readers will be able to achieve from getting black before the inside is the boning of a fowl, &c., from any verbal dressed. discription, we, nevertheless, give a few di- Fish must be well dried before frying, tote uying: rections on the subject, from an excellent in a cloth well sprinkled with flour; or first recipe of Miss Acton's for the performance they may be wiped well, thoroughly dried of the operation. Turkeys, fowls, hares, and dredged with flour. Then an egg is we S. - - well brushed over them, and finely-grated bread, or biscuit, is sprinkled over them. To bone a Turkey or Fowl.-Miss Acton's. The fat should be quite at boiling-point (when it will no longer hiss or bubble) be-l "Cut through the skin down the centre fore the fish is put in, and it should be well of the back, and raise the flesh carefully on covered by the liquid butter, or oil, the either side with the point of a sharp knife latter is much the best for frying fish until the sockets of the wings and thighs in, but of course it is expensive. Hog's are reached. Till a little practice has been lard and dripping are also used in economi- gained, it will, perhaps, be better to bone cal kitchens. The frying-pan should never these joints before proceeding further ; but be left for a moment till the fish is done. after they are once detached from it, the In kitchens where strict economy is de- whole of the body may easily be separated manded, it is usual when liver and bacon from the flesh, and taken out entire. Only are to dressed to fry the bacon first, which the neckbones and merrythought will then will leave enough fat in the pan for the remain to be removed. The bird thus pre- yc.. Larding:- Braising.–Sauté-ing. 33 pared may either be restored to its original line at the further side of the fricandeau, form, by filling the legs and wings with and bring it out at the first, placing one of forcemeat, and the body with the livers of the lardoons in it; draw the needle through, two or three fowls, mixed with alternate leaving out a quarter of an inch of the ba- layers of parboiled tongue, freed from the con at each line; proceed thus to the end of rind, fine sausage meat, or veal forcemeat, the row. Then make another line half an or thin slices of the nicest bacon, or aught inch distant; stick in another row of lar- else of good flavour, which will give a mar- doons, bringing them out at the second bled appearance to the fowl when it is line, 1 I when it is line, leaving the ends of the bacon out all carved, and then be sewn up and trussed as the same length. Make the next row again usual ; or the legs and wings may be drawn at the same distance, bringing the ends out inside the body, and the bird being first between the lardoons of the first row, pro- flattened on a table, may be covered with ceeding in this manner until the whole sur- sausage meat and the various other ingre- face is larded in chequered rows. Every- dients we have named, so placed that it thing else is larded in a similar way, and in shall be of equal thickness in every part, the case of poultry, hold the breast over a then tightly rolled, bound firmly together charcoal fire for one minute, or dip it into with a fillet of broad tape, wrapped in a boiling water, in order to make the flesh thin pudding cloth closely tied at both firm." ends, and dressed." Braising. Larding. Braising is a mode of cooking by the The cook should be provided with lard-1 with Lord. I action of heat above, as well as below, the ing needles of various sizes. article cooked. A braising-pan has a deep Cut small smooth strips of the length re- cover (see engraving at Kitchen Utensils) quired, off the firmest part of a piece of on which live charcoal is placed. The pan bacon fat. Put these bits of bacon fat into is air-tight, and as all evaporation is thus a larding needle (see page 23), they are I precluded, the food braised imbibes what- called lardoons. Pierce the skin and á very | ever flavour the cook may wish to give it ; little of the flesh of the meat, fowl, sweet- (in order to effect which, she must place in bread, &c., you may wish to lard with it, l the pan with it whatever vegetables, &c., leaving the bacon in, and the two ends of her recipe may direct. The ingredients equal length outwards. These punctures should be very well proportioned, and the for lardoons are made in rows at any dis- stewing should go on very slowly.; We will give here one recipe for a braise, tance from each other the cook pleases. The flavour of larding may be obtained by I as an example of what is meant, raising the skin of the meat, and laying a | A fowl braised.-Peel and wash a large slice of fat bacon beneath it ; this mode is Portugal onion, and one large turnip : cut not ornamental, but gives an excellent fla- them in thin slices, with a little celery, a vour to the flesh, even better than when I few sprigs of parsley, and a bay leaf. Lay jarded with the needles. It requires a little a few slices of fat bacon at the bottom of practice to lard neatly, but as it is really an the pan, place the bird trussed for boiling easy operation, any cook may learn to do it on it, cover the breast with slices of fat with care. Cut the bacon in slices, lay them bacon. Lay the vegetables round it with a one on the other, and cut strips through few bones or trimmings of fresh meat. them the size you require, in order that they Add a pint and a half of stock, and season- may be all of the same size. ing to your taste. Cover the pot closely, set Lardoons (as these pieces of bacor are it over a slow stove, put live charcoal at called) should be two inches in length, and the top, and let it cook slowly. one-eighth of an inch in width, for larding When it is done keep the meat hot while poultry, game, and fricandeaux; for fillets you strain the gravy and take off the fat, of beef and loin of veal they should be which you can do quicker by plunging the rather thicker. We owe, besides many an- basin partly into co basin partly into cold water ; this will make other invaluable lesson, the following ad- 6 ad. the fat coagulate. Boil it up very quickly mirable description of larding to Soyer :- again till it thickens. Some cooks let the “Have the fricandeau trimmed : lay it gravy adhere to the meat ; this is done by lengthwise upon a clean napkin' across boiling it down till it is reduced just to the your hand, forming a kind of bridge with quantity required for the purpose. your thumb at the part you are about to com- mence at. Then with the point of the larding Sauté-ing. needle make three distinct lines across, half To "Sauté" anything means to dress it an inch apart; run the needle into the third quickly, in a small pan, with a very little aews 34 Steaming: -A Vocabulary of Cooking Terms. butter, oil, lard, or dripping, doing one side of_braising in a new form. It is styled at a time. Two spoonfuls of oil will be "Everybody's Cooking Pot." The novelty enough to sayté a small chicken in. of the process consists in cooking without The art of sauté-ing well consists in do- the viands coming into actual contact with ing it quickly, to keep the gravy and succu water or steam; the meat, kept from water lence in the meat. It is an economical entirely, is cooked in an inner cylinder, the mode of dressing small things of every outer one containing the water being kept kind of food. It is, you see, very different at boiling-point. The food thus prepared from frying, which is really boiling in hot is cooked in its own vapour, and none of fat, and requires a far greater quantity of its nutritious properties wasted. The well the butter, oil, &c., for its performance. known fact, that meat cooked by the ordi- nary methods of roasting or boiling, loses Steaming. a large portion both in bulk and weight, as well as some very important chemical qua- Steaming is an admirable mode of dress-lities, is of itself sufficient to stamp with ing bacon and hams. It preserves the fla- the seal of approbation any invention that vour in them, and quite saves waste. Any avoids these evils. We have proved, by one who has once eaten steamed bacon will personally trying it, that meat, fish, and never again, we think, order it to be boiled, poultry, when cooked in this pot, retain so tender and succulent will it be found. those nourishing juices which, if cooked In "Kitchen Utensils," page 21, will be in the ordin 7 met , would have been found the engraving and description of a thrown off in vapour, but by this mode new steam saucepan, which promises to be become condensed and are returned in mois- a great addition to the kitchen. ture at a temperature sufficient to cook in In it the meat or fowl is cooked without the most perfect manner. To the poor as being touched by either water or steam. It well as the rich, this invention will there- appears to us to be a cheap and easy mode fore prove a great boon. A Vocabulary of Cooking Terms. A Bouquet of Herbs—Parsley, thyme, and Blanch-To put the substance to be done green onions, tied together. into cold water, boil it, strain it, and Allemande-Reduced white velouté sauce, plunge it into cold water. Also to remove thickened with cream and yolks of eggs, the outside skin of almonds. seasoned with nutmeg and lemon-juice. Blanquettes—Thin slices of white meat Angelica-A plant preserved in syrup, and warmed in white sauce, thickened with used for decorating pastry, &c. the yolk of eggs. Aspic Jelly–A transparent jelly made from Boudin-An entrée prepared with quenelle meat, and used for garnishing, &c. forcemeat. Au-bleu-Fish dressed so as to present a Bouilli-A stew of beef, served with sauce. bluish appearance. Bouillon-Broth. Baba-Very light plum-cake. Braise-A compound used for giving fla- Bain-marie-A square tin cooking utensil, vour to braised meats, and for keeping with a loose bottom. A kind of very shal- poultry, &c., white, while braising. low cistern, to be placed on a hot hearth. Braising-A mode of stewing with bacon. It contains hot water in which vessels con- Brioche-A spongy cake resembling Bath taining soup, sauces, &c., are placed, that buns. they may be kept warm without being Callipash-The glutinous meat of the upper longer subject to the action of the fire, / shell of the turtle. which would reduce or thicken them. Calipee—The glutinous meat of the under Bard—A substitute for larding, when the shell of the same creature. assistance of fat is needed in dressing Caramel-Sugar boiled till the water is any substance-i.e., bard is a thin siice all evaporated; used for ornamenta- of bacon fat which is put over the breasts tion. of birds, back of hare, &c. Cassarole--A stew-pan. Béchamel-French white sauce. Cassarole-A rice crust made in the shape Beignet-A fritter. of a pie. Bisque-A shell-fish soup. Chartreuse of Vegetables-A preparation of Blanc-A white broth used instead of water vegetables arranged in a plain mould, the for boiling chickens, &c., to make them interior garnished with game, fillets, ten- white in appearance. I dons, &c. Carving 35 Compote--Stewed fruit and syrup ; or stewed Marinade-A liquor for boiling or stewing pigeons, &c. | fish or meat in. Consommé-A strong gravy leſt from stewing Matelote-A rich stew made of fish and meat. wine. Coulis-A rich brown gravy. Mayonnaise-Cold salad dressing. Croquantes-Bright mixtures of fruit and Mignonnette Pepper-Pepper-corns ground boiled sugar. | coarsely.. Croquettes-A savoury mince of fish, mcat, Miroton-Pieces of meat not larger than a &c., formed into shapes of various kinds | crown piece made into a ragoût. and fried, Nougat-A mixture of almonds and sugar. Croustade-A kind of patty. Nouilles-A kind of vermicelli. Croûton-A sippet of bread used for Paner-To put breadcrumbs. garnishing hashes. Poëlle-A kind of broth made of veal, Daubes-Meat or fowl stewed in sauce. bacon, &c., used to boil fowls in. Desosser--To bone. Pot-au-feu-The stock-pot. En papillote (in a paper)-Putting a cutlet Profiterolles -A light kind of pastry creamed into an oiled or buttered paper. | inside. Entrée-A side dish for the first course. Purée-A thick soup. Entremet-A corner dish for second course. Quenelles-Forcemeat of meat, fish, &c., Escalopes-Collops. formed into balls, and fried. Espagnole-A brown sauce, the foundation Ragoût-A very rich sauce or made dish. of most other sauces. Rissoles-Balls of minced meat covered with Faggot-A tiny bunch of parsley, thyme, egg and breadcrumbs, and fried. and a bayleaf, tied together. Roux--A thickening made of butter and Farce-Forcemeat or stuffing. flour. Flancs-Side dishes. Salmis-A hash of half-roasted game. Foncer-To lay ham, veal, or bacon, at the Sauce Piquante-An acid sauce. bottom of the saucepan, under meat. Sauter-A mode of frying. Fricandeau-A made dish of boned and Seasoning-Three bay leaves, six cloves, a larded veal. blade or two of mace, pepper, and salt. Galetle-A peculiar French cake. Soufle --The very lightest of puddings; a Gåteau--A cake. "puffed up" pudding is the meaning of Glaze-Stock boiled down to a thin paste. the word. Godiveaux--Different kinds of forcemeat. Stock-The essence extracted from meat. Jardinière-A preparation of vegetables It is the foundation of soups of all kinds. stewed down in their own sauce. Tamis or Tammy-A very fine strainer of Lardoon-The piece of bacon used in woollen canvas. larding. Tourie-A tart baked in a shallow tin. Leason-A mixture of egg and cream. Turbans and Mazarines -- Ornamental Lit-A layer. entrées of forced meat, and fillets of Luting--A paste to fasten the lids on pie- poultry, game, or fish. pans for preserving game. Velouté-A white sauce. Maigre-Dishes for fast-days made without Vol-au-vent-Very light puff paste formed flesh, T into cups, and filled with ragoût or mince. CARVING. One of the most important acquisitions forth of eager proffers of assistance from in the routine of daily life is the ability to good-natured visitors near, who probably carve, not only well, but elegantly. It is would far rather not be so employed. true that the present fashion of Russian Carving presents no real difficulties ; it dinners is fast banishing the necessity for simply requires knowledge. All displays of promiscuous carving from the richly-served exertion or violence are in very bad taste; boards of the wealthy ; but in the circles of for if they are not an evidence of the want middle life, where it is not adopted, the ne- of ability on the part of the carver, they cessity of skill in the use of a carving-knife present a very strong testimony of the is sufficiently obvious. toughness of a joint, or the more than full Ladies ought especially to make carving lage of a bird : in both cases they should be a study; at their own houses, and at the avoided. A good knife of moderate size, family dinner, they should be enabled to sufficient length of handle, and great sharp- perform the task allotted to them with suffi- ness is requisite; the carving-knife for a lady cient skill to prevent remark, or the calling should be light, and smaller than that used 3-2 36 Carving by gentlemen. Fowls are very easily beauty of the fish is then destroyed, and it carved ; and of joints, such as loins, becomes less inviting to the appetite. breasts, fore-quarters, &c., the butcher in the following directions, accompanied should have strict injunctions to separate by diagrams, we have endeavoured to be as the joints. explicit as possible ; but practice alone will The dish upon which the article to be enable any person to carve with skill and carved is placed should be conveniently facility. near to the carver, so that he may have full RIBS OF BEEF.—There are two modes of control over it ; for if it is placed far off, carving this joint; the first, which is now nothing can prevent an ungracefulness of becoming common, and is easy to an ama- appearance, and a difficulty in performing teur carver, is to cut across the bone, com- that which if it were in its proper place mencing in the centre, and helping fat from could be achieved with ease. A, as marked in the engraving of the sirloin, In helping fish, nicety and care must be or it should be carved in slices from A to B, exercised ; lightness of hand and dexterity commencing either in the centre of the joint of management are necessary, and can only or at the sides. Occasionally the bones are be acquired by practice. The flakes which, removed, and the meat formed into a fillet; in fish like salmon and cod, are large, it should then be carved as a round of should not be broken in helping, for the beef. AN AITCH-BONE OF BEEF,- This is a simple joint to carve, but the slices from it must be cut quite even, and of a very mode- rate thickness. When the joint is boiled, before cutting it, remove a slice from the whole of the upper part, of sufficient thick- ness (say a quarter of an inch) to arrive at the juicy part of the meat at once. Carve from A to B ; let the slices be moderately thin-not too thin-help fat with the lean in one piece, and give a little additional fat which you will find below c; the solid fat is at A, and must be cut in slices hori- Aitch-Bone. zontally. The round of beef is carved in the same manner. THE SIRLOIN OF BEEF. – The under part shouid be first carved, as indicated in the engraving across the bone. In carving the upper part the same directions should be followed as for the ribs, carving either side, or in the centre, from A to B, and helping the fat from D. FILLET OP VEAL.-Cut a slice off the whole of the upper part in the same way as from a round of beef, this being, if well roasted, of a nice brown, should be helped in small Sirloin of Beef. pieces with the slices you cut for each person. The stuffing is skewered in the flap, and where the bone comes out there is some placed ; help this with the meat, with a piece of the fat. NECK OF VEAL.–Were you to attempt to carve each chop, and serve it, you would not only place a gigantic piece upon the plate of the person you intended to help, but you would waste much time, and should the vertebræ not have been jointed by the butcher, you would find yourself in the position of the un- graceful carver, being compelled to exercise a degree of strength which should never be suf- fered to appear; very possibly, too, splashing Fillet of Veal. gravy in a manner not contemplated by the Sim Carving 11 12 person unfortunately near enough to 2 receive it. Cut diagonally from B to A, and help in slices of moderate thick- ness; you can cut from C to D in order to separate the small bones, divide and serve them, having first inquired if ch they are liked. LOIN OF VEAL.-This joint is sent to table served as a sirloin of beef. Having turned it over, cut out the kidney and the fat, return it to its Neck of Veal. proper position, and carve it, as in the neck of veal, from B to A; help with it a slice of kidney and fat. The kidney is usually placed upon a dry toast when removed from the joint. SHOULDER OF VEAL is sent to table with the underpart placed up- permost. Help it as a shoulder of mutton, beginning at the knuckle end. THE BREAST OF VEAL.-Sepa- rate the ribs from the brisket, cutting from A to B ; these small bones are Breast of Veal. the sweetest, and are mostly preferred ; you will cut them as at DDD, and serve. The long ribs are divided as at ccc; and having ascertained the preference of the person, help accordingly ; at good tables the scrag is not served, but is found, when properly cooked, a very good stew. Calf's HEAD.-There is much more meat to be obtained from a calf's head by carving it one way than another. Carve from A to B, cutting quite down Half of Calf's Head. to the bone. At the fleshy part of the neck end you will find the throat sweet- | palate, which is under the head, is by some bread, of which you can help a slice with thought a dainty, and should be proffered the other part ; you will remove the eye when carving. with the point of the knife and divide it in A SHOULDER OF MUTTON.-This is a halves, helping those to it who profess a joint upon which a great diversity of opinion preference for it ; . there are some gela-exists, many professing a species of horror tinous pieces around it which are palatable. at its insipidity; others finding much deh- Remove the jawbone, and then you will cacy of flavour in certain parts. In good meet with some fine-flavoured lean ; the mutton there is no doubt but that, if pro- - --D A Shoulder of Mutton. 38 Carving perly managed, it is an excellent joint, and Some of the most delicate parts, however, if judiciously carved, will give satisfaction to lie on the under part of the shoulder ; take off all who partake of it. It should be served thin pieces horizontally from Btoc, and from and eaten very hot. It is sent to table A ; some tender slices are to be met with at lying on the dish as shown in the annexed D, but they must be cut through as indicated. engraving. Commence carving from A to The shoulder of mutton is essentially a B, taking out moderately thin slices in the joint of tit-bits, and therefore, when carving shape of a wedge ; some nice pieces may it, the tastes of those at table should be then be helped from the blade-bone, from consulted. It is a very insipid joint when C to B, cutting on both sides of the bone. cold, and should therefore be hashed if sent Cut the fat from D, carving it in thin slices. to table a second time. DE LEG OF MUTTON. — The under or thickest part of the leg should be placed uppermost, and carved in slices mode- rately thin, from B to c. Many persons have a taste for the knuckle, and this ques- tion should be asked, and, if preferred, it should be sent to the guest. When cold, the back of the leg should be placed up- permost, and thus carved. If the cramp bone is requested, (some persons regard it as a dainty) insert your knife at D, pass- Leg of Mutton. ing it round to e, and you will remove it. SADDLE OF MUTTON. – The tail end is divided in the engraving, and the kidneys skewered under each division ; this is a matter of taste, and is not always done. Carve from A to B in thin slices, help fat from c to D. You may help from the vertebræ on both sides of the loin, and then carve crosswise as marked in the engrav- ing, which gives you both fat and lean; help a slice of kidney to those who desire it. THE LOIN OF MUTTon, if small, should be carved in chops, begin- Saddle of Mutton. ning with the outer chop; if large, carve slices the whole length. A neat way is to run the knife along the chine bone, and under the meat along the ribs; it may then be cut in slices as shown in the engraving of the saddle of mutton. By this process fat and lean are served together; your knife should be very sharp, and it should be done cleverly. NECK OF MUTTON, if the scrag and chinerated from the ribs of the neck, and when bone are removed, is carved in the direction roasted the bones sent with the meat. of the bones. HAUNCH OF MUTTON is carved as haunch THE SCRAG OF MUTTON should be sepa- of venison. FORE QUARTER OF LAMB.- Place your fork near the knuckle, and cut from A to c, to B, and on to D ; pass your knife under, liſting with your fork at the same time. The juice of half a lemon or Seville orange which has been sprinkled with salt and pepper, is then squeezed under the shoulder, and a slice of fresh butter placed there also, Bu the parts are re-united until the butter is melted, and the shoul- der is then placed upon a sepa- Fore Quarter of Lamb. rate dish ; separate the neck from the ribs, from E to D, and then help the breast, G, or the neck, F, according to the taste of your guest. Carving. B HAUNCH OF VENISON.-Have the dish placed before you so that the loin is nearest to you, and the knuckle farthest ; then cut from A to B, sufficiently near the knuckle to prevent the escape of any gravy ; then make your first cut from A to c, with a slanting cut, and then let each succeeding slice be sloping, so that all the gravy may be retained in the hollow thus formed ; the fat Haunch of Venison. will be found at the left side, and must be served with the meat. Kid, if kept until the age at which lambs crackling be removed ; if sufficiently roasted are killed, is served and carved in the same this may be done with ease. The meat should manner; if killed at a month or five weeks, be cut in thin slices across the leg, the it is roasted whole, and carved in the kitchen. crackling being served with it or not, ac- PORK.—The leg when sent to table should cording to taste. The loins are cut into the be placed with the back uppermost and the pieces scored by the butcher. Ham is served as placed in the engraving, and should come to table ornamented. Carve from A to B, cutting thin slices slantingly, to give a wedge-like appearance. Those who prefer the hock carve at D, in the same direction as from A to B, then carve from D to c, in thin slices, as indicated in the diagiam. BOILED TONGUE. -- Carve across the tongue, but do not cut through ; keep the slices rather thin, and help the fat and kernels from underneath. Ham. Roast Pig. – The cook should send a roast pig to table as displayed here, garnished with head and ears ; carve the joints in the direction shown by the lines in the diagram, then divide the ribs ; serve with plenty of sauce. Should one of the joints be too much, it may be separated. Bread sauce and stuffing should accompany it. An ear and the jaw are favourite parts with many people. HARE.-Cut slices from B to A of moderate thickness. When the hare is young you can, Roast Pig. after removing the shoulders and legs, cut across the back, and divide it into several pieces. This is not practicable with a full grown hare, unless it is А boned. The shoulders and legs are easily removed by placing the knife between them, and turning them back ; the joint will disclose itself, and can then be separated. The head should not be removed.until the last ; divide it from the neck, remove the lower jaw, then cut through the Hare. division which appears from the nose to the Boiled RABBIT.-Remove the legs and top of the skull, and lay it open. The stuff-shoulders, they very easily separate. Divide ing should be given with whatever portion the back into two parts, and by holding the may be helped. fork firmly in the back, and passing the ROAST RABBITS are carved in the same knife underneath, near the middle, and bend- manner. I ing it back, this is accomplished readily. 40 Carving 11:21: RESSO The most tender part is on the loins ; the meat there is of a very delicate flavour. Liver should be helped with it. POULTRY.-Poultry requires skilful carv- ing. The requisites are grace of manner. ease in the performance, a perfect know- ledge of the position of the joints, and the most complete mode of dissecting, so as to obtain the largest quantity of meat. In no Boiled Rabbit. case is this ability more demanded than in carving a roast turkey. Unless this is done well, there is not only much waste, but the appearance of the turkey is spoiled. You will commence by carving slices from each side of the breast, in the same direction as the lines marked in the engraving, cutting from A. to B. Then remove the legs, dividing the thighs from in the drumsticks, and here an instrument termed a dis- jointer will be found serviceable, for unless the turkey be very young, and the union of the joints very accurately taken, carving becomes difficult. The disjointer effects Roast Turkey. the separation at once, and it possesses also the advan- tage of enabling the carver to divide a thigh into two, thus permitting a less bulky portion to be served. The pinions and that portion of the body removed with it are always a delicacy, and care should be taken to carve them nicely. The joint of the pinion will be found at B. The stuffing, if it be of truffles, you will obtain by making an opening at c. Ordinary forcemeat is found in helping the breast. BOILED TURKEY is trussed in a different fashion to the roast, but the direction given for carving the former applies to the latter. The legs in the boiled turkey being drawn into the body may cause some little diffi- culty at first in their separation, but a little practice will soon surmount it. ROAST FOWL.-This operation is a nice and skilful one to perform ; it requires both observation and Boiled Turkey. practice. Insert the knife between the legs and the side, press back the leg with the blade of the knife, and the joint will come apart if judiciously managed, it will require but a nick where the joints unite. Re- move the wing from D to B, cut through and lay it back as with the leg, separating the joint with the edge of the knife, remove the merrythought and neck bones next; this you will accomplish by inserting the knife and forcing it under the bones; raise it and it will readily separate from the breast. You will divide the breast from the body by cutting through the small ribs down Roast Fowl. to the vent, turn the back uppermost, now put the knife into about the centre between the neck and rump, raise whis DIETET TUTTET Boiled fowl (breast). Boiled Fowl (back). Carving 41 B NIIIII the lower part firmly yet gently, it will easily | take off the side bones, and the fowl is separate, turn the neck or rump from you, carved. In separating the thigh from the drum-stick, you must insert the knife exactly at the joint, as we have indicated in the engrav- ing; this, however, will be found to require practice, for the joint must be accurately hit, or else much difficulty will be experi- enced in getting the parts asun- Roast Goose. der. There is no difference in carving roast and boiled fowls, if full grown ; but in a very young fowl when roasted, the breast is served whole. The wings and breast are preferred, but the leg of a young fowl is an excellent part. Capons when very fine and roasted should have slices carved from the breast, like a turkey. Pheasant. GEESE.-.Follow with your knife the lines marked in the engraving, A to B, and cut slices; then remove the wing, and if the party be large, the legs must also be removed, and here the disjointer will again prove serviceable. The stuffing will be obtained by making an insertion at the apron, c. PHEASANT.-Clear the leg by inserting the edge of the knife between it and the body, then take off the wings, B to A, but do not remove much of the breast with them, you are thus enabled to obtain some nice slices; the pheasant is then carved as a fowl. The breast is first in estimation, then the wings, and after these the merrythought ; lovers of game prefer a leg. PARTRIDGE.—Separate the legs, and then divide the bird into three parts, leaving each leg and wing together. The breast is then divided from the back, and helped whole, the latter being helped with any of the other parts. When the party consists of Partridge. Why gentlemen only, the bird is divided in halves by cutting lengthwise right through from the centre. QUAILS, LANDRAIL, WHEATEARS, LARKS, and all small birds are served whole. WILD DUCKS AND WIDGEON.-The breast on of these fowls being the best portion, is carved in slices, which are removed, and a glass of old port wine is poured in the half of a lemon Pigeon (breast). seasoned with Cayenne and salt should then be squeezed in, the slices relaid in their places, and Pigeon (back). then served, the joints being removed the same as in other fowls. PIGEON.-Like woodcock, these birds are cut in halves, through the breast and back, and the half is sent to the person helped. FISH. Fish should never be touched with a steel knife. Fish slices, or a silver fish knife and fork, are used for carving it. It requires more care than knowledge to help fish-the principal thing is to avoid breaking the flakes. In carving a piece of salmon as here engraved, cut thin slices, as from A to B, and help with it pieces of the belly in the direction marked from c to D; the best flavoured is the upper or thick part. TURBOT.-Cut flat pieces as marked in the en. graving without moving the bone ; the fin, which is esteemed a delicacy, is always served with if. Middle Cut of Salmon. All flat-fish, such as plaice, brill, Johndory, &c., are carved in the same manner; soles are cut either into halves, or, if very large, are divided into three, cutting them across right through. Flounders are served whole. 42 Recipes for Roast Coffee. Cod's HEAD AND SHOULDERS.-Carry the knife from A to B, and then along the line to c, help slices accompanied by some of the sound, which is to be found lining the back, NIITT Turbot. Cod's Head. and which you may obtain by passing the knife under the backbone at c; send also a piece of liver. MACKEREL.-Mackerel should always be sent to table head to tail. Divide the meat from the bone by cutting down the back lengthwise ; the upper part is the best. All small fish, such as pilchards, herrings, smelts, &c., are served whole. WHITINGS when fried have the tail curled as in the engra- ving. They are helped whole.; Pike are served in many ways. When baked, the back Fried Whiting.' A Dish of Mackerel. and belly should be slit up, and each slice gently drawn downwards; by this means fewer bones will be given. Remember that constant practice is re- easy and even pleasant to you to carve ; and quired to make a good carver. With it and will greatly add to the comfort and nicety of a little care and observation, it will become the home dinner-table. NA BREAKFAST RECIPES. To Roast Coffee. | piece of tin over the middle strainer to pre- I. Have either a Patent Roaster, or the vent the coffee from filling up the holes ; pour Irish mop roaster. To every three pounds in three teacupfuls of boiling water. The of coffee you put in the roaster add a piece breakfast-cup should be filled up with boil- of good fresh butter, a little larger than a ing milk. marble, and two tea-spoonfuls of powdered sugar ; then roast the berries. This little Soyer's Mode. addition develops the aroma of the berry. 3. Soyer's mode of making coffee was to Many people prefer having chicory added warm the powder over the fire first, then to to their coffee—the proportion is about a pour the boiling water over it ; cover it quarter of a pound of chicory to a pound of closely for five minutes, strain it and boil it coffee. up again for use. This is a good way, but the easier plan is to make it in the percola- Excellent Coffee for Three Breakfast Cups. tor: first warming the powder in a covered 2. Four tablespoonfuls of roasted coffee cup before it is put into the coffee-pot to be berries ; three teacupfuls of boiling water. made. Take four tablespoonfuls of roasted coffee - French coffee is made by adding a pint of berries and put them in the oven till well made coffee to a pint of boiling milk, and 'warmed through ; then grind them. Put warming both together, but not letting them the coffee in the pot, which should have a boil too long. Recipes for Chocolate.—Bread. 43 . Chocolate. To Toast Muffins. Time, a quarter of an hour. 9. Pull open the sides of the muffin exactly 4. One cake of chocolate : one pint of in the centre, about half an inch in; put the water. toasting-fork in it and toast it carefully. Cut a cake of chocolate in very small When it is done, and it should only be pieces : boil a pint of water. When it is at lightly toasted, pull it apart, lay a little builing point, add the chocolate ; mill it off butter on each side, and close the muffin. the fire until quite melted. Then place it it Put it on a hot plate and cut it in four. If on a gentle fire till it boils. Pour it into a more than one are required, lay them on basin, and it will keep for eight or ten days, the first done, but do not send in a great or more, When it is required, put a spoou- pile of muffins, as they are better served hot. ful or two into fresh milk. boil it with sugar. A hot-water plate with a cover, -a regular and mix it well. Mill it to a fine froth and muffin plate,-should be used, and two at serve. the most only be sent in at a time. Cocoa Nibs. (Dr. Todd.) Crumpets Time, five hours. 10. Do not open crumpets ; toast them 2. A quarter of a pound of cocoa nibs : carefully and very quickly ; butter them on both sides, and serve them separately on a three quarts of water. A quarter of a pound of cocoa nibs to hot-water plate, if you have one; if not, three quarts of water, to be boiled down to se to send them in hot and hot, as they are not two quarts and a half. The nibs to be nice lukewarm., be nice lukewarm. Never put one crumpet on strained after five hours' boiling. If they the top of the other, as the under one would are allowed to remain in the cocoa, it be- / become heavy. comes bitter and unpalatable. Bread. Cocoa-Paste or Powder. Everybody is, I believe, of opinion that home-made bread is cheaper, sweeter, and Time, two or three minutes. more wholesome than that bought at the 6. One and a half teaspoonful of cocoa : | baker's, unless it is badly made. Heavy, one cup of boiling milk; a very little sugar. close, bitter bread is only too well known in Put the cocoa in a breakfast-cup, add by many households where it is home-made; degrees a little boiling milk, mix it slowly to this is not economical, as it cannot nourish a paste, then fill the cup with milk and add the eaters as good bread does, and it is, the sugar ; or generally speaking, wasted. Let us see if One and a half teaspoonful of cocoa ; it is not possible to teach how to make bread three quarters of a cupful of boiling water; of all kinds, which shall be good, light, sugar to taste ; quarter of a cupful of milk. sweet, and appetizing. The oven plays an important part in this manufacture. Bread and Milk. A brick oven heated with wood is the Time, eight minutes. right one for economy. It is possible to 7. Two or three ounces of bread ; half a bake bread in the iron oven attached to a range, but the author, from personal experi- pint of milk. . Cut the bread into small dice ; put them ence, can assure her readers that home- into a breakfast cup or basin ; boil the milk ; made bread thus baked is more expensive · and when boiling, pour it over the bread. | than bakers', on account of the quantity of fuel it takes to heat the oven for bread- Cover the cup over for about five minutes. baking, and the necessity of making it up in Add the sugar to taste. small loaves, which are not economical. Oatmeal Porridge. The brick oven is heated by faggot wood; after it is cleared out, the door should be Time, half an hour. shut very closely for half an hour before you 8 Two ounces of oatmeal ; one pint of put in your loaves. The oven will then be water ; half a pint of cold milk. thoroughly heated, and the heat will last for Put a pint of warm water into a stewpan some time. over the fire and as it boils dredge in the A brick oven for baking bread should be oatmeal with your left hand, and stir with as hot as you can bear to hold your hand in the right. When it is made, turn it into a (without touching the bricks of course) whilst soup-plate, adding a little salt or a little counting twenty ; this is an established rule sugar, according to taste. Send it to table in most farmhouses. with a jug of hot milk, which should be Bread is longer baking in an iron oven added to it by degrees for eating. than in a brick one. Next to the oven in Recipes for Yeast and Bread. importance comes the yeast. We have used, course be modified according to the quan- and like, both German and patent yeast, tity of bread required. but as many persons prefer their own, and it is always well for the house to be inde- How to make your own Yeast. pendent of external helps in this matter, we Time to boil, half an hour ; to make, four give receipts for making yeast, for the good- days. ness of which we can answer. 11. Two ounces of the best hops ; four FLOUR should be purchased of a miller ; la er ; quarts of water ; one pound of flour; three it will be less likely to be adulterated than nan pounds of good potatoes. if it passed through a second hand. The Monday morning boil two ounces of the best flour is generally used in gentlemen's best hops in four quarts of water for half an kitchens; nevertheless, we know several hour ; strain it, and let the liquor cool down county families (and one nobleman's family) to new milk warmth ; then put in a small famous for excellent household bread, in handful of salt and half a pound of brown which the “best seconds” are always used. sugar; beat up one pound of the best There is no doubt that more nutrition is flour with some of the liquor, and then mix contained in brown bread than in white, and all well together. On Wednesday add that the whiter the bread the less is the three pounds of potatoes, boiled and then nourishment derived from it. Brown bread mashed, to stand till Thursday; then strain is excellent for wea tions, and for | it, and put it into seltzer-water bottles, and many other reasons should be eaten alter- it is ready for use nately with white bread in all families; N.B. --It must be stirred frequently while moreover, it is less adulterated than the it is making, and kept near the fire. Before very white bread when purchased from the using, shake the bottle well up. It will baker's. keep in a cool place for two months, and is The flour of “hard wheat," as it is called, best at the latter part of the time. The is the most nutritious; it is not so white as beauty of this yeast is, that it ferments that procured from soft wheat, but has more spontaneously. not requiring the aid of gluten in it. other yeast; and, if care be taken, it will Flour when kept in store should be placed ferment well in the earthen bowl in which it in a warm dry room, as, if at all damp, it is made. will make the bread or cakes for which it is To make Bread. used heavy. It is safest to put the quantity of flour you are about to make into bread Time, one hour to bake loaves of two before the fire in a large dish or pan for an pounds weight each. hour or two, in order to have it warm and 12. Seven pounds of flour ; two quarts of dry for use. warm water ; a large tablespoonful of salt ; Great cleanliness is required for making half a gill of yeast. bread-a clean trough or brown earthen- Put the flour into a deep pan, heap it ware pan ; very clean hands and arms, and round the sides, leaving a hollow in the nice fresh yeast. The fresher the yeast, the centre ; put into it a quart of warm water, a less you will require of it. | large spoonful of salt, and half a gill of Never leave the dough half made, nor yeast; have ready three pints more of warm ailow it to get cold before it is finished ; if water, and with as much of it as may be you do, it will be heavy. Too small a necessary, make the whole into a rather soſt proportion of yeast will make the dough dough, kneading it well with both hands. heavy. When it is smooth and shining, strew a If the sponge or the dough be permitted little flour on it; lay a thickly folded cloth to overwork itself it will become sour in over it, and set it in a warm place by the warm weather. Do not put it too near the fire for four or five hours ; then knead it fire, but keep it warm at a gentle and equal again for a quarter of an hour; cover it degree of heat. over, and set it to rise again ; divide it into Bread baked in tins will be lighter than two or four loaves, and bake in a quick when made into ordinary loaves, and is best oven. It will take one hour to bake it if for toast or sandwiches. divided into loaves weighing two pounds Too little water will spoil the bread ; too each, and two hours if the loaves weigh four much will make it too slack. If by accident pounds each. This bread need only rise the latter fault is perceptible, make the once, and if made of the best superfine flour bread up in tins, and it will not much will be beautifully white and light. matter. In cold weather bread should be mixed in The proportions given in the numerous a warm room, and not allowed to become recipes contained in this book, may of cold while rising. To Make Bread. 45 Af there is any difficulty as to its rising, this paste with the yeast, and then add it to set the bowl or pan over boiling water. the flour. Set it to rise, well knead it, and It is best to mix the bread at night, and make it into a stiff tough dough. cover it close, in a warm room should the weather be cold, till the morning. To make Brown Bread. Of course, if the family be large, the Time, one or two hours, according to quantities may be increased or doubled in weight. proportion. 16. Three parts of second flour; the American Mode. fourth part of rye; a little milk ; and the Time to bake, one hour to a loaf of two right proportion of water. Take three parts of second flour, and the pounds weight. fourth of rye, lay it one night in a cool place, 13. Two quarterns of flour ; four table- and the next morning work it up with a spoonfuls of fresh yeast; one tablespoonful little milk added to the water. Set it at a of salt; one pint of water. proper distance from the fire to rise, and Mix four tablespoonfuls of good fresh | then make into loaves and bake. yeast with a pint of lukewarm water; stir the salt well into the flour; make a hole Rice Bread. with your hand in the centre, and pour the yeast into it, and stir it thoroughly until you Time, one and a half to two hours. have made it into a rather thin batter; 17. Half a pound of rice; three pints of dredge some flour over it; cover the pan water; six pounds of flour. with a thick cloth, and set it near the fire Boil half a pound of rice in three pints of for an hour ; then add a quart of water just water till the whole is quite thick; with this, warm, and knead the whole well together and yeast, and six pounds of flour make the until it passes clean through your hand ; dough. This will make as much as eight then let it stand, not too near the fire, for pounds of flour without the rice. another hour ; divide it into loaves, and bake it. American Recipe for Light Breakfast German Yeast Bread. Bread. Time, one and a half to two hours. Time, to bake, half an hour. 14. Two quarterns of flour ; one table- 18. One quart of milk (it may be skim- spoonful of salt ; two ounces of dried Ger-med); three-quarters of a pint of flour ; one man yeast ; a cupful of water ; a pint and a teacupful of hop-yeast; half a tablespoonful half of warm water. of salt; a small piece of butter. Dissolve the yeast in a small cupful of Heat one-third of the quart of milk and cold water, and then add it to a pint and a scald it with half a pint of flour. If you use half of warm water. Put the flour well skimmed milk, add a small piece of butter. mixed with the salt into a deep bread pan; When the batter thus made is cool, add make a hole in the middle of the flour, and the remainder of the milk, a teacupful of pour in the water and yeast; knead it up hop-yeast, half a tablespoonful of salt, with quickly, and let it stand near the fire flour enough to make it quite stiff. Knead covered over with a thick cloth for one it on a paste-board till it is very fine and hour; then divide it into loaves, and bake smooth. Leave it to rise all night. them according to their size. You may This will make two small loaves and half make up a much larger quantity of flour, a dozen biscuits. and bake the loaves two or three at a time, if care is taken not to keep the dough too French Rolls. warm, Time, half an hour. Potato Bread. |: 19. One pound of flour; one egg; one Time, to bake, one and a half to two hours. ounce of butter ; one spoonful of yeast ; a little salt, and some milk. 15. Two and a half pounds of mealy Well beat the butter into the flour, add- potatoes; seven pounds of flour ; a quarter ing a little salt ; beat an egg, and stir it into of a pint of yeast ; two ounces of salt. the flour with the yeast, and a sufficient Boil two pounds and a half of nice mealy quantity of milk to make the dough rather potatoes till floury ; rub and mash them stiff. Beat it well without kneading it ; set smooth; then mix them with sufficient cold it to rise, and bake it on tins. This quantity water to let them pass through a coarse will make about six rolls, and when done sieve, and any lump that remains must be rasp them before serving. Rolls (or any again mashed and pressed through. Mix | sort of bread) may be made new by dipping 46 Muffins and Crumpets. into water, and putting them into the oven i both sides. When required, toast them on to warm for a short time. each side, taking care they do not burn ; butter them nicely, cut them across, and Tea Cakes or Loaves. put them upon a hot plate ; serving them 'Time, half or three-quarters of an hour. quickly, hot and hot. 20. One egg ; two ounces of butter ; half Devilled Biscuits. a pound of flour ; two or three knobs of 24. Get some very thin plain biscuits, sugar. pour over them a little clarified butter, and Rub the butter into the flour, add the let them stand for a short time; then dredge sugar pounded, and mix it with one beaten over them on each side a little pepper, salt, egg. and Cayenne; press it lightly over with a It will make two small loaves for tea or knife, and toast them on a gridiron over a breakfast, clear fire. Water Cakes. A thin layer of sardines, salmon, or an. chovies may be placed on the biscuits, and 21.—Take one pound of fine flour and a browned with a salamander, or in the oven, piece of butter the size of a nut, rub it well and will make a delicious relish ; but they into the flour, mix it with cold water, and are extremely nice without, served plain. one pinch of salt. Roll it out very thin, cut it into cakes, and bake them in a quick Fadge–Irish Receipt. oven. Time, one hour. American Muffins. 25. Half a pint of new milk ; three ounces Time, till the outside blisters.' of butter; one pound of wheaten meal flour; 22. One pint of warm milk ; half a tea- ali a little salt. spoonful of melted butter : half a gill of Take half a pint of new milk, put three yeast : a teaspoonful of salt: a bit of sale-ounces of butter into it, and melt it on the ratus the size of a pea ; and sufficient flour fire in the milk, shaking it continually one to make a thick batter ; two eggs. way, in order that it may not burn. Put Mix with a pint of warm milk two well. one pound of wheaten flour into a bowl and beaten eggs. the melted butter, salt, and a little salt. Make a hole in the middle of the saleratus dissolved in a little hot water ; the flour and pour the milk into it, stirring then stir into it sufficient wheat flour to it well as you do so. Put it on the paste- make a thick batter; set it in a warm place board, flour a roller, and roll it out to about to rise, for three hours in warm weather, or three quarters of an inch thick. Cut it out longer in the winter ; put a gridle over the into cakes, and lay them on a gridle, turning fire; when it is hot, rub it over with some them often to prevent them from burning. butter, grease the inside of the rings, set Sir Tatton Sykes' Water Cakes. them on it and half fill them with the batter, or they may be done without rings. When Time, fifteen minutes. one side is done turn the other ; bake them 26. One pound of flour ; a piece of butter a light colour. When they are done, break the size of a nut; a quarter of a pint of cold them open, put a bit of butter into each, water ; one pinch of salt. and set them before the fire until served. They must never be cut. If cold they must To Boil Eggs for Breakfast. be picked open, toasted on each side lightly, Time, three minutes, or very soft, two and butter put into them. minutes and a half. 27. Fill a pint saucepan with water, set it Crumpets. over the fire and let it boil. Then, as it Time, five minutes after the top has boils, put in with a spoon two or three fresh blistered. eggs. Take care not to crack the shells, or 23. One and a half ounce of German to boil them too fast. Serve them in egg- yeast, or half a gill of common yeast ; a cups on a stand. quart of warm milk; a cupful of melted N.B.-Do not use a fresh egg till it has butter ; a little salt. been laid ten hours. The albumen, or white, Make the milk warm, and stir it into the will not be set before that time has elapsed. yeast with a little salt. Add a sufficient quantity of flour to make it into a batter. Poached Eggs. Set it to rise for half an hour; then add a Time, two minutes. cupful of melted butter. Stir it well in, and 28. One pint of water ; one tablespoonful pour it into iron rings previously placed on of vinegar; one saltspoonful of salt : as a hot plate, and bake them very lightly on many eggs as required. Eggs and Bacon.-Ham Toast. 47 'Put the vinegar and salt into the water, boiled) cut into tiny dice ; two with cold let it boil, then break the eggs carefully into chicken or meat cut into dice ; two with tiny it, let them boil gently three minutes. Take dice of the yolks, piled up in them. Cut up them out with a slice, let them drain, and some coss lettuce very nicely ; lay it on the put them on a slice or round of thin buttered dish, and place the eggs on it. toast. If the yolk separates from the white, the egg is not fresh. The egg may also be Brawn. done in a regular egg-poacher.' Oxford brawn is considered the best to purchase. The following recipes, especially Eggs and Bacon. the first, will be found excellent for family Time, three to four minutes. use. 29. Six eggs ; a quarter of a pound of Brawn. dripping or butter ; some slices of ham or Time, three nights ; six hours to boil, three bacon. hours to get cold. Break five or six fresh eggs into cups, and slip them into a delicately clean frying-pan 33. Pickled porker's head ; two tongues ; of boiling dripping or butter, When the two feet, and two extra ears ; four fried sau- whites are set, take them up with a slice, sages ; some slices of boiled ox tongue ; trim off the rough edges, and drain them dried sage, pepper and salt, one teaspoonful from the grease. Then place them in the of each for seasoning; three tablespoonfuls centre of the dish, and the slices of fried of salt to cover the head. bacon round the edge, or the eggs may be Cut the porker's head in half, and soak served on the bacon, whichever you prefer. one night ; cover it with salt for one night, boil slowly six hours. Let it get cold. Take out the bones. Boil the two tongues, feet, Baked Eggs. and ears one hour and a half ; remove the Time, five minutes. bones and gristle. Cut all the meat into 30. A piece of butter ; five eggs; pepper small pieces ; season with sage, pepper, and and salt. salt, well mixed. Cut the sausages into Well butter a dish, and break five eggs slices. Place slices of ox tongue, which very carefully on it ; put on the top of each should be of a nice red colour, in a pattern a little pepper and salt and a bit of butter, round the mould or tin ; put in the meat, and put them into a slow oven until well set. and press it firmly down with a weight on Serve them up hot. the top. Let it stand one night. The tongues may be put in whole, if pre--- Devilled Eggs. ferred, about the middle of the mould. Time to boil, from ten to twelve minutes. Plovers' Eggs. 31. Four eggs ; half a teaspoonful of salt ; one full teaspoonful of anchovy sauce; a little Time, two minutes. Cayenne. 34, Plovers' eggs must be boiled hard and Boil four eggs ; lay them in fresh water served either hot or cold. For breakfast, until they are cold. Cut them in halves ; line a little basket with moss and lay them flatten the ends a little to make them stand in it. If you have no basket, serve them upright. Take out the yolks and mix them on a folded tablenapkin, or shell them and with the anchovy, Cayenne, and salt. Re-pour Béchamel sauce over them. place the mixture in the eggs, and place You may manufacture a satisfactory bas- them in a round dish, with small salad ket for plovers' eggs, by lining one of the round ; either mustard and cress, or lettuces round baskets in which strawberries are sold chopped very fine. with moss, both outside and inside, and bending a twig or wire over it for a handle. Eggs a la Bonne Femme. This basket of eggs is a great ornament Time, ten minutes. to a breakfast table. 32. Three eggs; two or three slices of Ham Toast. beetroot ; a slice or two of cold chicken, or Time, two minutes. any cold meat ; three heads of coss lettuce. Boil three fresh eggs for ten minutes, roll 35. Slices of toasted bread; two eggs ; ; them to break their shells on the table ; shell one ounce of butter ; some cold ham or them, cut them in halves, and just cut off tongue, grated. the point of the white so that they may Cut some thin slices from a stale loaf, toast stand well. Take out the yolks and fill the them as for breakfast, and then cut them white cup, thus; two with beetroot (already into square pieces. Put the yolks and whites. Plain Grated Ham and Toast. of two beaten eggs into a steypan with an Egg Toast. ounce of butter; stir them two minutes over Time, five minutes. the fire ; spread them over the toast, and lay over them a sufficient quantity of cold ham 39. Four ounces of clarified butter; four or tongue, grated or minced, to cover the eggs well beaten ; one table-spoonful of an- eggs; serve it up very hot. chovy paste ; one round of toast. Put the yolks of four eggs and the whites Plain Grated Ham and Toast. of two with four ounces of clarified butter ; beat them well together, then stir it over the Time, about four minutes, fire in the same direction till mixed. Make 36. Five ounces of grated ham; five square a round of thin delicate toast, spread an- chovy paste over it, then put on the mixture pieces of toast. with a fork. Cut the toast into pieces and Toast and nicely butter two or three slices of bread, cut them in five squares. Heap serve very hot. in a little pile on each of them, one ounce of Kegeree for Breakfast. finely grated ham. Time, six minutes, fifteen after the rice is boiled. Birds' Nests. 40. One teaspoonful of rice ; four hard . Time, fifteen minutes, ten minutes to boil boiled eggs; any white fish previously a, eggs. boiled ; a lump of fresh butter, pepper and salt. 37. Four eggs ; half a pint of rich brown Boil a cupful of rice very tender, boil four gravy ; a quarter of a pound of forcemeat- for which you will require about one ounce eggs very hard, and when cold chop them small; take the remains of any white fish of beef suet, chopped very fine ; one ounce of bread crumbs ; half an ounce of chopped fine, and mix all well together, and put the that has been previously boiled, mince it parsley ; powdered thyme and marjoram; a mixture into a stewpan with a lump of fresh little grated rind of a lemon and half its butter; stew it till thoroughly hot, stirring juice ; one egg to bind it. it constantly to prevent its burning; season Make your forcemeat by chopping up the lit beef suet very fine ; grating the bread, chop-hot. the it with pepper and salt, and serve it up very Take care not to make it too moist. ping the parsley, and mixing the whole ;l Cold salmon answers very well for this dish: grate in a little lemon peel, season it with but haddock, turbot, soles, or pike are pepper and salt. (Soyer was wont to say that seasoning could not be sufficiently accu- generally preferred. rate unless it was sprinkled in by the cook's Omelet. fingers.) Beat the yolk of an egg and bind the forcemeat with it ; let four eggs boil for Time, eleven minutes. ten minutes. Warm half a pint of rich 41. Four eggs; two 'dessertspoonfuls of brown gravy. When the eggs are boiled milk ; two ounces of butter ; a sprig of par- hard take them from their shells, and brush sley, and a few chives. them over thickly with the forcemeat. Put Beat four whole eggs with two dessert- a little butter in a stew-pan; fry them a light spoonfuls of milk, a sprig of parsley, and brown, dish them up, cut them in halves chives, and a seasoning of pepper and salt. (first cut off also the top of the white that | Put the butter into an omelet-pan, and set they may stand), and serve them hot with it over the fire for five or six minutes, beat. rich brown gravy poured over them. ing the herbs and eggs all the time; then pour them into the pan, and let them stand for a few minutes over the fire, but taking Huitres au Lit. care to separate the omelet gently from the Time, ten minutes. bottom of the pan, and shaking it to pre- vent its burning; fry it for about five 38. Eight oysters ; four thin slices of fat minutes on one side, and serve it doubled bacon ; a round of toasted bread. over. Take two oysters from their shells and roll Ham or Tongue Omelet. them in a thin broad slice (of fat bacon ; fasten them with a small silver skewer (or Time, four or six minutes. steel one), and toast the tiny roll before the 42. Five ounces of butter; six eggs; a fire in a Dutch oven. Make four of these little pepper and salt; three dessertspoon- rolls, roast them at the same time, and serve fuls of grated ham or tongue. them hot on a round of nicely toasted bread. Grate a little ready dressed ham or tongue See engraving. very fine, and fry it for two or three minutes 1. Eggs a la bonne femme. 2. Grated Ham and Toast. 3. Huitres au lit. 4. Brawn. 5. Birds' Nests. 6. Egg Toast. 7. Plovers Eggs in a Basket. Anchovy and Shrimp Toast. 49 in a piece of butter; put the yolks of six of a pint of the water in which they are and the whites of three eggs into a plate, | boiled ; six pepper corns; a little allspice ; season with a little pepper and salt, and four cloves ; a little mace. beat it well till very light and smooth; stir Scald the feet and scrape them clean ; if in the grated ham or tongue. Put some the covering of the toes will not come off butter into an omelet-pan, and when it just without, singe them in hot embers, until begins to bubble, whisk up the mixture, and they are loose ; then take them off. Some pour it into the pan, stir it with a spoon one persons put the feet in weak lime-water to way until it thickens and becomes warm, whiten them. Having scraped them clean and then fold the edges of the omelet over | and white, wash them and put them into a in an oval form. Brown it nicely, and serve | pot of warm, but not boiling water, with a as quickly as possible, as the lightness of an little salt. Let them boil gently till by turn- omelet is spoilt unless it is served imme- | ing a fork in the flesh it will easily break. diately. It may be browned on the top with and the bones are all loosened. Take off a salamander. the scum as it rises. When they are done take them out of the water and lay them in Pigs' Kidneys vinegar enough to cover them, adding to it Time, fifteen minutes. a quarter of a pint of the water in which 43. Pigs' kidneys are prepared exactly as they were boiled. Add whole pepper and sheep's kidneys are; they are nearly divided, spice with cloves and mace. Put them in a fastened flat open with a tiny skewer, and I jar, and cover them closely. broiled over a clear fire. They are served Soused feet may be eaten cold from the quite plain, or with maitre d'hôtel sauce, if vinegar, split in two from top to toe ; or preferred. they may be split in two, dipped in flour, and fried in hot lard; or they may be broiled Pigs' Feet and Ears. and buttered. But, in the latter case, they should be Time, to boil, one hour and a half; to nicely browned... broil, ten minutes. 44. Two onions; one teaspoonful of made mustard ; two ounces of butter; one tea- Anchovy Toast. spoonful of flour. 47. Six or eight anchovies ; one and a When you have cleaned and prepared the half ounce of butter ; slices of toast. feet and ears, boil them ; then split the feet Bone and skin six or seven anchovies. in halves, egg and bread-crumb them, and After washing them very clean pound them broil them. Cut the ears into fillets, put in a mortar with an ounce and a half of them into a stew-pan with two sliced onions, butter, and then rub them through a sieve; two ounces of butter, and a teaspoonful of take some thin slices of bread, and cut them flour. When they are browned, take them out with a tin cutter, into squares or rounds; up, add a teaspoonful of made mustard to fry them brown in a little butter, and spread the purée, and lay them on a hot dish. Put over them (when cold) the anchovy mixture. the feet on the top of them, and serve. Wash some anchovies, cut them in four, and Or Fried in Batter. put a piece on the top of each slice of toast; serve on a napkin garnished with crisped .. Time, twenty minutes: parsley. 45. One egg; one tablespoonful of flour ; one and a half gill of milk; a pinch of salt; Madras Anchovy Toast. a little lard for the pan. Clean the feet and ears carefully ; boil 48. A piece of butter the size of an apple; them gently, then take them up and lay yolks of two eggs; Cayenne pepper to taste; half a teaspoonful of white wine, or a tea. them aside for the morning. Make a nice spoonful of anchovy paste. batter of an egg, a tablespoonful of flour, a Put a piece of butter upon a very hot gill and a half of milk, and a pinch of salt. Split the feet in halves, and dip them and | plate ; add the well-beaten yolks of two the ears into the batter. eggs; Cayenne pepper to taste; half a tea- Fry them a nice spoonful of white wine, or a teaspoonful of brown, and serve on a table-napkin. anchovy paste ; mix well, soak hot toast in Pigs' Feet Soused. it, and serve very hot. The toast should pove not be cut too thin. Time, one hour and a half., This is the receipt by which the officers of 46. Two feet; one teaspoonful of salt; the Madras army prepare their celebrated three-quarters of a pint of vinegar; a quarter I anchovy toast. 50 To Dress Kippered Salmon. To Broil Sheep's Kidneys. them over a clear fire, and serve them very Time, eight to ten minutes. dry on a hot table-napkin. 49. Take a sharp knife and cut each kid- ney open, lengthwise, down to the root, but Oyster Loaves (America). do not separate them ; skin them, and put Time, to stew the oysters, five to six a very small skewer under the white part of minutes. each, to keep them flat. Make the gridiron 53. Four small round breakfast rolls; warm, and rub it over with butter; place two dozen of oysters and their liquor ; four the kidneys with the inside downwards, and ounces of butter; one large teaspoonful of broil them over a clear fire. When suffi- salt : half a teaspoonful of pepper; one tea- ciently done on one side, turn them on the spoonful of essence of anchovies ; half a other; remove the skewers, season them i teaspoonful of pounded mace. with a little pepper and salt, put a piece of Have ready four small round breakfast butter in the centre of each, and serve them loaves ; take a circular piece neatly out of with a small piece of well buttered toast, the top of each, and carefully scoop out the cut into squares, under each. They must crumb. Put two be sent to table as hot as possible. pan with their liquor, four ounces of butter, one teaspoonful of salt, half a teaspoonful of Mr. Dodd's Relish. pepper, one teaspoonful of essence of ancho- Altogether about two hours. vies, and half the crumbs from the loaves. Let them gently simmer for five or six 50. One kidney; one large onion ; salt ; minutes ; stir in a tablespoonful of cream, pepper; one ounce of butter. and fill directly the holes in the loaves. Fit Take a large onion, parboil and drain it ; in the tops again, and put them into an oven cut out a piece from the flat side like a lid ; to crisp. To be served on a napkin. scoop out as much of the inside as will | The small rolls may in like manner be suffice to leave a hollow big enough to hold filled with nicely minced veal, or remains of a sheep's kidney ; then cut the kidney in | game or cold chicken. quarters, without quite separating it ; put in ° Cold turbot minced in a little cream is some butter, pepper, and salt ; close it, and also nice when thus dressed and served up. place it in the scooped-out onion. Put the lid on again, and lay the onion in a dish To Cook Kippered Salmon for Breakfast. with a little butter. Bake in the oven. Brown it, before serving, in the Dutch oven Time, about five minutes to broil the salmon. before the fire. 54. Half to three-quarters of a pound of Broiled Mushrooms. kippered salmon; a little pepper. Time, eight minutes. Have ready a well-heated gridiron, the 51. Sufficient flap mushrooms for a dish ; bars of which should be greased, and a nice 'clear fire. Cut the salmon into narrow bars pepper and salt ; a piece of butter. of convenient size, wrap them in buttered . Wipe the mushrooms very clean with a å writing-paper, and broil, turning them once piece of flannel, and salt ; peel the tops, and or twice. Serve on a very hot dish, laying cut the stalks partly off. Put them over a very clear fire, and broil them lightly on * the pieces across each other. both sides. When done, arrange them on a dish ; dust a little pepper and salt over Kippered Salmon Toasted. them, and put a piece of butter on each Time, ten minutes. mushroom. Place them before the fire for 55. The salmon; boiling water ; one a few minutes to melt the butter, and serve ounce of butter. them up quickly. Toast the salmon; place it in a basin with the outside downwards ; pour boiling Devilled Chicken.' water over it ; if salt be objected to, repeat Time, ten or twelve minutes. the process. Place it on a dish the right 52. A cold fowl, or part of one; three side upwards, and spread butter on it before tablespoonfuls of mustard ; two saltspoon- the fire. fuls of salt; one teaspoonful of pepper; half Finnan Haddocks. a saltspoonful of Cayenne pepper. Time, about ten minutes. Take off the wings and legs of the fowl ; make incisions in them, and fill these cuts 56. These fish, which are much esteemed, with made mustard. Season them highly are dressed open on account of one side with salt, white and Cayenne pepper. Grill being thicker than the other. They are Fish. 51 generally bought prepared for cooking, and it over a brisk fire, turning it often. Serve only require a little soaking before they are it very hot. put on the gridiron. When done, lay the fish on a hot dish, and put a little cold fresh Sausages. butter on it. Time, twenty minutes. To Cook Red Herrings and Bloaters. Cambridge sausages are thought the best Time, five minutes. for breakfast. But we advise our readers, 57. Scrape them and wipe them nicely ; || | if possible, to make their sausage meat at cut them from head to tail : lay them open ; l terials of which they are made. If they : home, as they may then be sure of the ma- broil them on a greased gridiron for about cannot be home-made they should be pur- six minutes, turning them as required. chased at a very respectable shop, so that When they are done, lay them open on a no doubts may be entertained of them. hot dish, and put a little butter on them. Prick the sausages with a large needle or Herrings too dry may be rendered fit for fine skewer all over, this will prevent the use by soaking them for half an hour or so skin from cracking, broil them over a gentle in warm water. fire for about twenty minutes. Serve very To Broil Black Puddings. hot on toast. We prefer putting them into hot water for one minute before dressing, to Time, five minutes. extract the oil from the skin. Directions 58. Make little diagonal cuts in the skin for making sausage meat will be found of the black pudding with a knife. Broil | under the head of PORK. FISH. Fish is a delicious adjunct to the dinner with most fish, to replace it. Especial care table, and in some families may suffice for a must be taken not to break the gall, as that good dinner by itself; but it requires nice renders the fish very bitter. and careful dressing. What can be more As a medium in which to fry, there is unappetizing than a fish brought to table nothing better than 'pure oil, but it is ex- broken all to pieces, as we have seen it, or pensive, because the fish must have abund- not half done-salmon red with blood-cod ance in the pan or it will not turn out well, nearly raw - or mackerel not properly and wear the bright gold hue that should cleaned ? It is a wicked waste of the pro- characterize fried fish. vision God has made for his creatures to If it be found inconvenient to use oil, thus spoil it, when a little attention and plenty of good dripping or lard will do as study may preserve it for us. well. Butter is apt to burn fish black, and And first, let great care be taken to well make them soft. clean the fish before it is dressed. It is It is utterly useless, however, to provide better to let the fishmonger clean it for you ;fine oil or clear fat for frying, if the pan be but if you are compelled to do it yourself, soiled or smoked, for that will spoil the take care that you slit it low enough, so as colour and the flavour too of the fish, be it not to leave ary blood, &c., on the back-dressed as carefully as it can be in other bone. We have been obliged to send fish respects. Fish-kettles, with plates, of con- from our own table un ble untasted in consequence venient sizes, and kept scrupulously clean, of a careless cook neglecting this part of are likewise necessary; also a gridiron for her duty. broiling. These utensils are requisite for In almost all kinds of fish the portions to the methods of dressing fish which are be removed are the gills, the alimentary generally most popular. organs, and the settlement of slime and For fricassees and stews, good stewpans other impurities inside and outside the fish. I of different sizes will be needed : stewpans Dexterity must be used to cleanse the in-lined with enamel are best, and if they are side thoroughly without making too large of first-rate quality, and cleaned with care, an incision, which disfigures the fish when they will last a great number of years. it comes to table, and may make it, if it is Stewpans are most convenient made of an for boiling, watery. The sound, which oblong shape, and with the handle set on at adheres to the bone, must be left undis- one end. These are much more convenient turbed, but cleansed ; the hard and soft roe to handle when full, than those with the must also be left in their places.; and care handles on the broad side ; and they are must be taken not to injure the liver, but, I likewise more easy to place on the fire or 52 To Fry Fish. stove, from standing on any narrow space and smell, which may be got rid of by at liberty, instead of requiring a good width soaking them in strong salt and water before of fire. Placed on the wide way, one they are cooked. stewpan will occupy a range of medium Salt fish should be soaked in water before size ; whereas those which can be placed boiling according to the time it has been in the narrow way can stand several side by salt. When it is hard and dry, it will re- side on the same space. Engravings of the quire thirty-six hours soaking before it is fish-kettles now used are given in Kitchen dressed, and the water must be changed Utensils. three or four times. When fish is not very Apparatuses for cooking au gratin should salt, twenty-four hours, or even one night, have a place in every kitchen. The prin-| will suffice. ciple of cooking au gratin is to place fire Crimped fish must be put into boiling both above and below the food to be so water, and when it has been placed on the dressed, which of course effectually keeps fire and re-boils, pour in a teacupful of cold in the juices of the viands, and their full water to check it, and let it simmer a flavour. The utensil used for the purpose minutes. Salmon is put into warm water in France is a four de campagne, a kind of to be dressed. long-handled chafing-dish with a flat bot- Cod, whiting, and haddock are better if tom-for holding hot charcoal. The thing kept a day before boiling ; just putting a which has to be dressed au gratin is put in little salt on them the night before dressing. a deep dish which will stand fire, and in But some great cooks have advocated which also it is served ; this is placed on a dressing cod quite fresh ; from our own ex- stove where the under side of the fish or perience we prefer it kept for twelve hours. * meat in it will cook slowly, and the four de campagne is placed on the top of the dish, To Fry Fish. when the heat from the hot charcoal at the 59. Cleanse them thoroughly, dry them same time cooks the upper surface of the on a folded cloth, dredge flour lightly over fish. The manner in which the steam is them, brush them with a well-beaten egg, kept in renders the flavour excellent. then dip them in fine bread-crumbs. Boiled fish should always be washed and Have ready enough fine oil, or melted rubbed carefully with a little vinegar, before lard or beef dripping (clarified), to entirely they are put into the water, except salmon cover the fish. Place the frying-pan over a and trout. clear fire. Let the lard reach boiling-point, Put the fish into cold water, in which you and then immerse the fish in it. You may have thrown a good quantity of coarse salt try whether the fat is hot enough by letting (about four ounces to one gallon of water). a drop of cold water fall into it from the end Allow for time of cooking about ten of your spoon. If the hot fat spits it is minutes for each pound of fish : but when a ready for use. Then fry, turning the fish weighs a good many pounds, allow six (when one side is browned) to the other. minutes a pound for the wholemi.e., a fish When it is done lay it on a cloth, or on of ten pounds may be dressed in an hour ; white blotting-paper, to drain off all the or you may try if it be done by passing a fat; or put it on a reversed sieve for a little knife next to the bone. If the fish parts while. Serve it extremely dry on a white easily from it, it is done; if it adheres at all cloth or embossed fish paper. to the bone, it is not done. Under-dressed fish is very unwholesome. To Broil Fish. Take the fish from the water the moment 60. A clear fire is required. it is done, or it will become woolly. If it is Rub the bars of your gridiron with drip- dressed before you are ready to serve it, ping or a piece of beef suet, to prevent the take it out of the water, set the drainer fish from sticking to it. Put a good piece across the kettle, and lay a folded napkin of butter into a dish, work into it enough over the fish. salt and pepper to season the fish. Lay the Supposing you chance not to have a fish- fish on it when it is broiled, and with a kettle, and yet wish to dress fish by boiling, knife blade put the butter over every part. you may manage thus : put the fish in a Serve very hot... circle on a dinner-plate, and tie a napkin over it ; then put it in a large saucepan. Batter for Frying Fish. When it has boiled long enough, take it up 61. One egg; a little flour ; pepper and carefully by the cloth, drain off all the water, salt ; mace and nutmeg ; butter or oil. and slide the fish on a white napkin neatly! * For a great variety of modes of dressing fish, folded on a dish. Garnish and serve. see Warne's “ Fish, and How to Dress Them, Fresh-water fish have often a muddy taste by E, Watts. To Cook Turbot. 53 Beat up an egg until it thoroughly froths, the dark side or back upwards, on account and then beat in flour enough to make the of some supposed superiority of the flesh of batter very thick, so that a sufficiency of it the fish on that side. It is given in our will adhere to the fish dipped into it before engraving in the newest mode of serving it; frying. To make the dish savoury, season but not being an epicure ourselves, we the batter with pepper, salt, and add mace prefer the old and more picturesque fashion. and nutmeg in powder, if the flavour of Garnish with sprigs of curled parsley and spice is liked. Dip the fish into this batter, slices of lemon alternately. and put each piece as dipped into the Sauce.-Lobster, shrimp, or anchovy, in boiling butter or oil. a tureen. Boiled Turbot. Twice-laid Turbot. Turbot is the finest of the flat fish. Time, twenty minutes. It is very expensive, but can sometimes be 63. The remains of a turbot boiled the bought cheap, if it happens to be disfigured day previously; two tablespoonfuls of flour ; by having red spots on the under side. But one quart of milk; a small bunch of parsley; these can be removed by rubbing salt and a bay-leaf and a little thyme ; a spoonful of lemon on them; and in the new way of salt, and a saltspoon (not quite full) of sending up turbot with the dark side pepper ; a quarter of a pound of fresh garnished, they would not matter in the butter. least degree. Pick the fish from its bones and warm it It has been celebrated from the days of gently in salt and water. While it is doing ancient Greece and Rome. Its usual weight make a sauce of the ingredients given above is from five to twenty pounds. A good fish by mixing the flour and milk very smoothly, should be thick ; the flesh is firm, and the adding the herbs and seasoning, and stirring fish stiff when it is fresh. it over the fire till it is tolerably thick. Then In season from March till August lift it to the side of the fire, stir in a quarter Time, one hour, for ten pounds, more or of a pound of butter, and pass it through a * sieve. Cover the bottom of the dish with less according to weight. this simple white sauce, lay on it some of 62. Empty the fish, wash the inside, rub a your fish, sprinkling it with white pepper little salt over the outside to help remove and salt, then put more sauce, then more the slime. Put it in water to cleanse it, fish, till the whole is used up. Sprinkle change the water several times. Pour breadcrumbs over it, and bake it in a hot plenty of cold spring water into a fish- oven for twenty minutes. Brown it, and kettle, add to each gallon of water four serve it in the same dish. ounces of salt, and a quarter of an ounce, or less, of saltpetre. Let this dissolve while Fillets of Turbot. you prepare your turbot. Make an incision Time, six minutes to each pound of fish. in the skin of the back nearly to the bone, to prevent the skin of the white side from 04. Une small turbot ; one lemon ; a little cracking. Do not cut off the fins, these are pepper and salt, and a large lump of butter. considered a delicacy. Place the turbot on Divide a small turbot down the middle of the fish plate, and put it into the water, the back, next separate it from the fins, and which should quite cover it. Let it boil ra raise the fish clean from the bones with a slowly and skim the water very carefully. sharp knife; divide it into oblong pieces, Then let it simmer gently for about half an and put them in a stewpan with a large hour if it is of great size, according to the lump of butter; the juice of a strained proportionate weight. lemon, and a little pepper and salt. Set When it is done lift up the fish plate and them over the fire, and turn the fillets to let it drain ; keep it very hot while you admit of their being thoroughly dressed and garnish it with lobster coral (which must be browned on both sides. When done, drain rubbed through a fine hair sieve); then slide them, and dish them in a similar way to it gently on a hot dish, on which a folded cutlets, cover them with either lobster, damask napkin or an ornamental fish paper er shrimp, or maître d'hôtel sauce. has been placed previously. It is usual to serve the under or white To Dress a very Small Turbot. part of the turbot uppermost, and certainly 65. One small turbot; two ounces of the contrast of the pure white skin with the grated cheese ; half a pint of white sauce, lobster coral ornamentation on it, makes it or butter melted in milk; some bread- the most inviting-looking fish served. But crumbs. epicures have lately preferred it served with Boil a very small turbot ; pull it to pieces, 54 Fresh-water Bream:-Salmon. and mix with it the grated cheese, and JOHN DORY. white sauce or butter. Put the mixture into | A fish much esteemed by epicures, and, a dish, sprinkle breadcrumbs well over the unlike all other table-fish, extremely ugly. top, and brown with a salamander, or be- It should be quite a foot long and fore the fire in a Dutch oven. four or five pounds in weight, and eaten very fresh. The thickest fish are the best. Cold Turbot. 66. Three heads of coss lettuce; two To Boil the John Dory. eggs; two anchovies ; a teaspoonful of Time, three-quarters of an hour. capers ; two or three gherkins. 69. Four ounces of salt; one gallon of The cold turbot which remains from a water. dinner does very well for a salad. Divide Prepare the fish as you do a turbot. Put it into pieces of convenient size, and arrange it into a fish-kettle with sufficient water to them in a mould in the middle of the dish ; cover it, with the salt in proportion to the put lettuce, and hard-boiled eggs cut in quantity of water ; bring it to the boil, and quarters round; strew over all slices of let it simmer gradually for about three-quar- anchovy, capers, and gherkins. Then pour ters of an hour-more or less according to over without disarrangement some salad the size of your fish. Serve it in a neatly- mixture. Cold turbot is excellent en folded napkin, and garnish with curled Mayonnaise, or dressed after any of the parsley and slices of lemon alternately. Lob- receipts given for cold cod. ster-sauce, shrimp-sauce, or plain melted butter can be sent to table in a tureen. Water Souchy. FRESHWATER. BREAM. 67. Two quarts of water; one bouquet of | - parsley. T A flat fish, very delicate, but seldom sent Plaice, flounders, or any freshwater-fish. I ta table are good for a souchy. Boil the fish ; stand • To Bake Sea Bream. aside the handsomest looking, and boil down Time, forty minutes. one or two to rags in the liquor, of which there should be about two quarts boil in it l 70. One sea bream ; some veal-stuffing : also a bouquet of parsley. Pulp the fish a quarter of a pound of butter ; a little which is boiled down, and chop the parsley pepper, salt, and Cayenne. fine. Return them to the liquor, heat the Thoroughly wash and wipe the bream in fish in it, and serve it in a deep dish accompa- a a cloth, but none of the scales must be re- nied by thin slices of brown bread and butter. moved. Rub over and inside a little pepper, salt, and Cayenne ; stuff it with veal stuff- THE BRILL. ing, sew it up, and place it in a baking-dish with pieces of butter over it. Put it in a A large brill is with difficulty to be distin. moderate oven for about forty minutes, and guished from a small turbot when very well serve; or it may be broiled, and served with cooked. It is longer and not so round. white sauce. In season from August to April. SALMON Brill. Salmon is the king of fish, and is wel- Time, ten to twenty minutes. come at every table. Salmon, like all other fish, should be stiff, 68. One brill ; four ounces of salt to each and red in the gills ; the flesh should be of gallon of water; a tablespoonful of vinegar. a bright full colour, and the, scales bright Thoroughly clean and remove the scales and silvery. Good judges prefer those which from a fine fresh brill; do not cut off the are small in the head, and thick in the neck. fins, but rub it over with the juice of a lemon Before dressing the fish, scale it carefully, and a little salt; set it in a fish-kettle with and cleanse it thoroughly. For the last sufficient cold water, a handful of salt, and named process, scrape away the blood and a tablespoonful of vinegar to cover it; let it impurities with a knife, using washing as gradually boil, and then simmer for ten or little as possible. twenty minutes, according to the size of the It is the present fashion to dress salmon fish. Skim it well, as great care is required as fresh as possible; but it is not really hurt, to preserve the beauty of its colour. Serve nay, is far more wholesome, if kept two or it on a napkin, and garnish with lemon, three days before it is cooked. Most pro- curled parsley, and horseradish; send it to bably this is the case with the fish we buy at able with lobster-sauce in a tureen. I the fishmonger's. Salmon, when out of Salmon. season, has scarlet, purple, and blue spots dust a little Cayenne pepper over them; on its sides; when in season, the salmon wrap them in oiled or buttered paper, and should be a silvery, pinkish grey. . broil them over a clear fire, first rubbing the bars of the gridiron with suet. Boiled Salmon. Broiled salmon is extremely rich, and Time, according to weight. really requires no sauce ; nevertheless, one 71. One salmon ; four ounces of salt to especially intended for it will be found one gallon of water. amidst the sauces. Salmon is put into warm water instead of The slices may also be simply dried in a cloth, floured, and broiled over a clear fire : cold, in order to preserve its colour and set col the curd. It should be thoroughly well but they require the greatest care then to dressed to be wholesome. prevent them from burning. The gridiron Scale it ; empty and wash it with the is always rubbed with suet first. greatest care. Do not leave any blood in Grilled Salmon Cutlets. the inside that you can remove. Boil the salt rapidly in the fish-kettle for Time, eight to ten minutes. a minute or two, taking off the scum as it 75. Two or three slices of salmon ; some rises ; put in the salmon, first trussing it in cap put in the salmon, nrst trussing it incaper, tomato, or brown butter sauce ; a the shape of the letter S, and let it boil | little pepper and salt. gently till it is thoroughly done. Take it | Cut two or three slices of salmon about from the water on the fish-plate, let it drain, an inch thick ; rub a little oil or butter over put it on a hot folded fish-napkin, and gar- 'them, and a dust of pepper and salt. Put nish with slices of lemon. Sauce : shrimp them on a gridiron over a very clear fire ; , or lobster, turn them occasionally until done, rubbing Send up dressed cucumber with salmon. a little butter over them each time they are Middle Slice of Salmon. turned. When quite dressed, place them on a hot dish, and pour over them caper, Time, ten minutes to the pound.' tomato, or brown butter sauce. 72. Middle piece or slice. Boil slowly in salt and water. Salmon Fillets of Salmon. should be put into warm water, which makes Time, fifteen minutes. it eat firmer. Boil gently. Serve on a 76. Some fillets of salmon; egg; and napkin. Sauce : lobster, shrimp, or plain bread crumbs. melted butter and parsley. Cut about a pound and a half or two pounds of salmon, into small fillets, re- Boudin de Saumon-Salmon Pudding. moving them from the bone with a sharp Time, one hour. knife ; carefully take away all the skin ; dip 73. One slice of salmon; an equal weight each fillet into a well beaten egg, then into of butter ; two eggs, or according to the bread-crumbs, and fry them a light colour in weight of the slice--enough to prevent it some boiling dripping or lard. Dish them from breaking ; one salt-spoonful of Cay-up, and pour over them some Indian sauce. enne ; one of salt. Take a slice of salmon of the weight you Fried Salmon. require, pound it well in a mortar, and pass Time, twenty minutes. it through a sieve ; make it up into a ball. Pound up with it again an equal weight of 77. Half a pint of salad oil ; one egg. butter. Mix with the panade sufficient eggs Cut slices of salmon, sprinkle them with salt, and let them to prevent it from breaking ; season with lie for a quarter of an salt and Cayenne. Put it into a pudding- hour; flour them, brush them over with mould, and steam it for an hour. Make a yolk of egg, well beaten up, and fry them in boiling salad oil. good Béchamel sauce, add a little essence of The salmon is nice anchovies, and serve round it. either hot or cold, and will keep good for many days. Broiled Salmon Cold Salmon. Time, ten to fifteen minutes. Salmon is too good a fish, and too well 74. Slices from the middle of a salmon ; appreciated in most houses, for that which is one tablespoonful of flour; a sheet or two of left after the first meal at which a fine one oiled letter-paper ; a little Cayenne pepper. makes its appearance, to receive no further Cut slices of an inch or an inch and a half consideration. Perhaps there is no better thick from the middle of a large salmon ;l way of eating cold salmon than simply with 56 Cod.-Salt Fish. a little salt and Cayenne, and well cut brown la dish. Garnish with double parsley, or white bread and butter. It makes a lemon, and the roe and liver of the cod. croquet teas. Browned Cod's Head. Time, according to size, half an hour more Home-made Pickled Salmon. or less. Time, about ten minutes; one day to pickle. 80. Cod's head; butter ; flour ; bread- • 78. Equal parts of vinegar, and the liquor crumbs. the fish was boiled in; one teaspoonful of Boil the head, and take it up ; take off the pepper ; one saltspoonful of salt; a little skin ; set it before a brisk fire ; dredge it allspice. with flour, and baste it with butter. When Place the remains of cold salmon in a lit begins to froth, sprinkle fine bread-crumbs dish. Boil up together the vinegar, the over it; and continue basting it until it is liquor, and seasoning; then let it get cool. well frothed, and of a fine light brown, and Pour it over the fish; keep it for a day. serve it. Garnish with slices of lemon, and · Send it to table garnished with fresh sauce to taste. fennel. It is a great mistake to use small fried fish as a garnish to boiled fish, as the appear- THE COD. ance, and flavour too, of the one must be There is not a more useful, nourishing, or / spoiled by the steam from the other. wholesome fish brought to our market than Crimped Cod, the cod. It is in the greatest perfection from October to Christmas. It may be Time, fifteen minutes. • bought nearly all the year round, but from 81. One pound and a half of crimped cod, February to July it is not so good as at other. and a large handful of salt. times. The ling is even larger than the cod, | Take a pound and a half of crimped cod, but inferior to it in quality. The hake is al. cut it into slices, put it into a fish-kettle of capital fish, it frequents our south-western boiling water, with a large handful of salt, coast ; it should be all day sprinkled with and let it boil over a slow fire very gently salt before it is eaten ;. and it will turn out for rather more than a quarter of an hour. good dressed in any way that does well for Boil the liver, cut it into slices, and add it as cod; but the head is less available as food "a garnish to the cod, with tufts of double than that of the cod; being long and lean. parsley. Serve it with oyster sauce in a tureen. they cannot be eaten too fresh. Cod should have a small head and a thick Picked Cod. neck. It is better dressed in slices than Time, fifteen minutes. boiled whole. It should possess a flavour 82. About one pound and a half of dressed of oysters. It should be put into cold water cod ; a little oyster and egg sauce; two when cooked. | hard-boiled eggs; and four parsnips, or Cod's Head and Shoulders. some mashed potatoes. Time, half an hour or more. Pick about a pound and a half of dressed cod-fish into flakes, and put it in layers, 79. Cod's head and shoulders ; four with a little oyster and egg sauce alter- ounces of salt to each gallon of water; a nately, in a stew-pan. Make it thoroughly little horseradish. hot. When it is done, pile it in the centre Rub a little salt down the bone and the of a dish, and serve with mashed potatoes thick part of the fish, and tie a fold or two in a wall round it, browned with a salaman- of wide tape round it, to prevent its break- der ; or garnish it with slices of hard-boiled ing. Lay it in a fish-kettle with sufficient eggs, and parsnips cut into shapes. cold water to cover it, with salt in the above proportion ; add three spoonfuls of vinegar, SALT FISH and a little horseradish. Let the water be Salt fish with a black skin are best. Fol- brought just to the point of boiling ; then low the instructions given previously as to draw the fish-kettle to the side of the fire, to soaking it all night in water, simmer gently till the fish is done ; which Salt Fish. slice, to see if the meat can be separated easily from the bone : skim it well and care- Time, one hour. fully. When done, drain it and slip it off 83. Put the cod in water the night before the fish strainer on a napkin neatly folded in it is wanted, and let it soak all night; boil Cod Sounds, &c. 57 it; lay it in a dish ; separate the flakes; in hot water, rub them with a little salt, pour egg sauce over it, and sent it up hot. clean them until they look white, and give If it be preferred, instead of the egg them a gentle boil. Take them up, dry sauce, boil parsnips quite tender, mash them them, flour them, sprinkle salt and pepper with butter, cream or milk, and spread them over them, and broil them. Serve them round the salt fish. with melted butter and mustard, or what- If the cod be very dry, soak it for several ever sauce may be preferred. hours, lay it out to dry in a cold place, and then soak it again for a number of hours. To Broil Cod Sounds. This double soaking is said to soften the Time, three-quarters of an hour. driest fish. 88. Two cod sounds ; half a pint of brown Salt Fish the Second Day. gravy; a teaspoonful of soy; a little pepper, salt, and mustard. Time, twenty minutes. Scald the sounds in hot water, rub them 84. The remains of salt fish previously well with salt, pull off the skin, and put them dressed ; same quantity of mashed potatoes to simmer till tender ; take them out of the and parsnips; a quarter of a pound of pan, flour, and broil them a nice brown. butter ; a little Cayenne : one egg. While this is being done, season half a pint Pick the remains of the fish into small of brown gravy with pepper, salt, a tea- flakes ; butter the bottom of a pie-dish, spoonful of soy, and a very little mustard. place it in alternate layers with the mashed Boil it with a piece of butter rolled in flour, parsnips and potatoes ; sprinkle a little Cay- pour it over the sounds, and serve hot. enne in the dish. Bake for about twenty minutes in the oven ; turn it out on a dish; To Bake a Cod. garnish with a hard-boiled egg cut in slices, Time, one hour and ten minutes. and pour over it a little melted butter, or instead of the sliced egg, use egg sauce. 89. A small codfish ; a bunch of 'sweet herbs; a quart of water; some bread-crumbs; Cod Sounds Boiled. a pint of shrimps ; three dozen oysters; two Time, to boil, half an hour. tablespoonfuls of Harvey sauce ; one ounce of essence of anchovies ; three ounces of 85. Cod sounds ; half a pint of milk. butter, and a little pepper and salt. Soak the cod sounds in warm water half Well butter a dish, lay in the cod with a an hour, then scrape and clean them ; boil quart of water, a bunch of sweet herbs, and them in milk and water until tender ; when some pepper and salt ; dredge the fish with done, serve them in a napkin with egg sauce. a little flour, put over it the grated crumbs, The salt must not be soaked out of the and about two ounces of butter cut into sounds, unless for fricassee. small pieces. Put it into the oven and bake it for an hour, or until sufficiently done. A Recherche Dish of Cod Sounds. Then take the cod carefully out ; strain the Time, one hour. I gravy through a sieve, thicken it with an 86. Cod sounds; forcemeat of oysters ; l ounce of butter and a spoonful of flour ; add bread-crumbs ; butter; yolk of egg ; and a pint of picked shrimps, threedozen oysters, pepper, salt, and nutmeg ; lardoons of pork two tablespoonfuls of sauce, and a little or bacon ; butter, and flour. essence of anchovies. Let it boil once, pour Boil some cod sounds until they are ten-it round the cod, and garnish with lemon der, but not too much done ; turn them out and parsley. and let them stand until they are cold. Make forcemeat of chopped oysters, bread- Cold Cod. crumbs, butter, yolk of egg, and seasoning There are many ways of utilizing any re- of pepper, salt, and grated nutmeg. Fill mains of fine cod that there may be after the the sounds with the forcemeat, roll them up day it is cooked. Divided into flakes, and and skewer them, and lard down each side nicely season and lard down each side nicely seasoned with pepper, salt, and fra- of each roll with pork or bacon ; dredge grant herbs, it will make a good Mayon- them with flour ; put them into a Dutch naise for supper or luncheon. Similarly di- oven before the fire ; baste them with butter vided into flakes, and mixed into a good until they are nicely browned, and serve salad, it is no bad substitute for lobster them with oyster sauce over them. salad, and it makes capital rissoles. For another rifacimento separate the flakes of Broiled Cod Sounds. the cold fish, stir it into rich new milk, Time, three-quarters of an hour. cream, or thin rich melted butter, arrange 87. Lay the cod sounds for a few minutes it in a pie-dish, spread mashed potatoes Hake and Whiting—Mullet. over it, and put it in an oven until the top is mouth ; dry them in flour, brush them over nicely browned. with an egg well beaten, roll them in bread- Cold cod's head and shoulders may be crumbs, and fry them in hot lard, and serve made very nice and appétissant. Place it them on a napkin, garnished with fried in a deep dish, the chief bones of the head parsley, in the middle, and the flakes of flesh there Whitings Filleted. may be, round. Take the liquor under the fish-plate, in the dish in which the fish has Time, ten minutes. been served, and add to it liquor from the 93. Six whitings ; half a pint of oyster fish-kettle to make enough. Flavour this sauce ; two eggs; and bread-crumbs. with ketchup, lemon pickle, Harvey's or Fillet as many whitings as you may re- other sauce, tomatoes, or any flavouring quire, divide each fillet ; flour, and brush it that may be preferred. Thicken it a little, over with egg : dip it into bread-crumbs, cover it down close with a dish or close- and fry it a light brown in hot fat or with fitting cover, and put it in the oven for half butter. Dish them up as cutlets of soles, or three-quarters of an hour, according to with a good thick oyster sauce in the centre the size of the dish and the heat of the oven. of the dish ; or on a napkin garnished with HAKE. fried parsley. Serve with them piquante or maître d'hôtel sauce, separately. A common west-country fish, much eaten on the coast of Devonshire. To Boil Whiting. It cannot be cooked too fresh, though Time, ten minutes for large fish. some persons keep it in salt for twelve hours before they dress it. 94. Four or six whitings; three ounces of It should be stuffed and baked as had salt to each gallon of water. dock. It is sometimes sold by the itinerant Thoroughly cleanse the fish, and lay them fishmongers round London as “White in the fish-kettle, with sufficient water to Salmon!" cover them. Bring them slowly to a boil, and simmer for five or six minutes or for a Baked Hake: longer time should your fish be large. Dish Time, varying with size. them on a folded napkin, and garnish with In season from May to August. bunches of double parsley. Serve with an- 90. Be very careful in cleaning your hake, chovy sauce, or plain melted butter. then stuff it with veal stuffing, sew it up with packthread, egg and bread crumb it MULLET. over, set it in a baking dish, and put it into Red mullet is a very delicate fish, and has a hot oven. Let it bake till the fish parts been justly called the woodcock of the seas. easily from the bones. It is impossible to They are in season when the roe is just form- fix a time, unless the size of the fish were ing. Red mullet are better than grey ; they stated. should be very red, rather short and firm to the touch. Take care how you clean them. Hake Cutlets: It is sufficient to scrape them lightly and 01. Cutlets of hake; egg : bread-crumbs. pull out the gills, with them all the inside Cut a moderate-sized hake into cutlets, necessary to be removed will come also. lengthwise, about the size of ordinary veal | They are not fully emptied. cutlets, dry them well in a cloth, egg them, Red Mullets in Papers. cover them with bread-crumbs, and fry a light brown ; then serve on a hot napkin, Time, twenty-five minutes. and garnish with fried parsley, 95. Two mullets; one ounce of butter; one teaspoonful of Harvey sauce ; one glass WHITING. of wine ; four truffles ; six mushrooms ; a Whiting should not be too large. They little parsley; a little shallot; one teaspoon- are in season all the year round. ful of lemon juice ; a little flour; three eggs; one spoonful of cream ; a little nutmeg. Fried Whiting. Place the mullets in a sauté-pan with the butter, sauce, and wine. Bake them in the Time to fry, ten minutes.' oven slowly for ten minutes. Take the fish 92. Egg ; bread-crumbs; and a little out of the pan ; strain off their liquor ; add flour. to it the truffles, mushrooms, parsley, shal- Clean the whitings, take off the skin, turn lot, nutmeg, lemon juice, and flour ; stir all them round, and fasten the tail into the together over the fire for six or eight Grey Mullet and Trout. minutes, then add a liaison of three well- and a turnip cut into slices, half a blade of beaten yolks of eggs and a spoonful of mace, one large bay leaf, a bunch of thyme cream. and parsley, and half a lemon sliced, with Take two sheets of letter paper, oil them pepper and salt to your taste. When done, well, lay the mullets on them, and spread an lay them in a hot dish, strain the sauce, equal proportion of sauce over each. Then thicken it with a piece of butter rolled in fold the papers over them and roll the edges flour, pour it over the fish. Serve them up together to fasten them. very hot. Broil the mullets over a slow fire, suffi- ciently to brown them on both sides, and GREY MULLET. warm them through, but be careful not to Time, a quarter to three-quarters of an burn the paper. When done, serve them hour. on a napkin. 99. This is a fish of a very different flavour To Dress Mullets.' and character to the preceding. It may be boiled, broiled, roasted, or baked ; when Time, twenty-five minutes. small it may be cooked in the usual fashion 96. Three red mullets ; four spoonfuls of l of dressing such fish as whitings, &c. ; if anchovy sauce ; a little pepper and salt ; | large, it may be cooked as cod or salmon.. one tablespoonful of chopped shallot; one of chopped parsley; one spoonful of chopped TROUT. mushrooms; four tablespoonfuls of claret ;| There are three kinds of trout : the com- a piece of glaze the size of a walnut. mon trout, the white, and the salt water or Take three red mullets, place them in a sea trout. White trout is never very large ; tin in the oven, with four spoonfuls of an- sea trout is less, and has an excellent flavour. chovy sauce, a little pepper and salt. It is as beautiful a fish as the red mullet. Put into a deep sauté-pan a tablespoonful Clean them as you do salmon. of chopped shallot, the same of parsley, theIn season, May to September. same of chopped mushrooms, four table- spoonfuls of claret, a piece of glaze the size of Trout Boiled. a walnut, Stew them well together. When Time, twenty to thirty minutes. the fish is baked, pour this sauce over them. 100. The fish ; one wineglassful of vine- Red Mullet Baked. gar, water, salt, and a piece of horseradish. Rub and wipe the fish very dry, put them Time, twenty-five minutes. into a fish-kettle of boiling water with a wine- 97. Two mullets ; some essence of an- glassful of vinegar, two table-spoonfuls of chovies ; a glass of port, or white wine; also salt, and a piece of horseradish. Boil them a 'slowly for twenty minutes or half an hour, piece of butter ; a little flour, and the juice taking care that the skin is not broken, and of half a lemon. Fold each mullet in oiled, or well-buttered serve them on a napkin with anchovy sauce or plain melted butter. : paper, tie the ends, pass the string over them, and bake in a small dish in a mode- rate oven. Make a sauce of the liquor that To Fry Trout. comes from the fish, with a piece of butter, Time, twenty minutes. a little flour, a teaspoonful of essence of an- 101. One or two trout ; one egg ; bread- chovies, a glass of port, or sherry, and the crumbs ; one lemon. juice of half a lemon. Boil it and serve it Thoroughly clean and remove the gills, in a sauceboat, and the fish in their paper brush them over with the yolk of a well cases. beaten egg, dip them into bread-crumbs, To Stew Red Mallet. and fry them in hot fat until of a fine brown. Serve with anchovy sauce, and garnish with Time, twenty to thirty minutes. sliced lemon. 98. Three mullets ; one carrot ; one tur- To Broil Tront. nip; one or two bay leaves ; half a blade Time, fifteen minutes. of mace; a bunch of thyme and parsley ; half a lemon ; a glass of sherry, and two of 102. The trout ; a quarter of a pound of hock. butter; some salt ; one anchovy ; one table- Stew two or three mullets for about twenty spoonful of capers ; half a spoonful of or thirty minutes over a moderate fire, with vinegar ; pepper, salt, nutmeg, and a little two glassfuls of hock, one of sherry, a carrot flour. Sturgeon and Halibut. When you have thoroughly cleaned your parsley chopped very fine; fry them a nice fish, wipe it dry in a cloth, and tie it round brown, and serve them with piquante with thread to preserve its shape entire. sauce. Then melt the butter with one tablespoonful of salt, and pour it over the trout till it is Russian Sauce for Sturgeon. perfectly covered ; let it remain for two or Time, ten minutes. three minutes, take it out, and put it on al. 105. One glass of white wine : two an. gridiron over a clear fire, that it may do | chovies ; a piece of onion ; a piece of lemon chov gradually. When done, lay it in a dish, peel; a quarter of a pint of good broth ; a and pour over it the sauce previously made, little cream ; butter and flour. with an anchovy washed, boned, and cut up Put a glass of white wine into a stewpan, very small, a large spoonful of chopped with two anchovies chopped up, a piece of capers, a little pepper, salt, and nutmeg, onion, and of lemon peel, with a cupful of half a spoonful of vinegar, and some melted good broth. Thicken it with a piece of butter. Boil it up for a few minutes and butter rolled in flour. Stir in two or three pour it over your fish. spoonfuls of cream, and either pour the STURGEON sauce over the fish or serve it in a tureen. Sturgeon is so rare and expensive a fish Stewed Sturgeon. that it seems useless to give directions for Time, altogether, about an hour. dressing it in an ordinary Cookery Book ; but as no cook can foresee what may fall into 106. A nice piece of sturgeon ; a little her hands to dress, we will not leave her the vinegar ; flour; some good broth; two spoonfuls of cream, or a piece of butter helpless possessor of a sturgeon-the Queen's rolled in flour; one tablespoonful of Har- very own fish. For every sturgeon caught in the English rivers is Her Majesty's born vey's sauce ; a glass of wine. vassal, and belongs to her, except those Cut a piece of sturgeon into nice sized which swim in the Thames below Temple pieces, dip them into vinegar, dry them, flour Bar, which belong to the civic chief, the them, and broil them over a clear fire. Flour Lord Mayor. them again, arrange them in a stewpan of The sturgeon is as large as a shark, but appropriate size, and put in enough good has no teeth. It is a very delicious fish, and broth to cover them. Let them stew until they are done and the gravy diminished. may be cooked like veal. Thicken the gravy with cream, or a piece of To Roast Sturgeon. butter rolled in flour ; stir in a tablespoon- ful of Harvey's sauce, and a glass of wine. Time, three-quarters of an hour to one | Serve it in the gravy, garnished with slices hour. of lemon, and with capers strewed over it. 103. The tail end of a sturgeon ; some veal stuffing ; a glass of white wine ; juice HALIBUT. of a lemon ; a cupful of beef gravy. Halibut is a flat fish of enormous size, Take the tail end of a fine sturgeon, skinnine skin being sometimes five or six feet long, and and bone it ; wash it clean, and fill the part | weighing from four to five hundred pounds. from which the bone has been removed Being so large, it is of course sold in pieces. with veal stuffing, roll it in buttered paper, | A fine piece can be boiled like cod or any and tie it round to resemble a fillet of veal. other fish, and served with any sauce usually Roast it in a Dutch oven before the fire, eaten with boiled fish. Nicely cut collops baste it constantly with butter, place it on a can be covered with egg and bread-crumbs hot dish, and serve it with a cupful of rich and fried. beef gravy, a little lemon juice, and a wine- glass of white wine, previously made hot. Stewed Halibut’s Head. Pour the sauce round the sturgeon. Time one hour and a half. Sturgeon Cutlets 107. Halibut ; half a pint of beer ; two Time, ten to fifteen minutes. or three anchovies ; one onion stuck with 104. One egg ; a few bread-crumbs ; pep. cloves; a sprig of parsley : pepper and salt ; per ; salt ; thyme and parsley. one ounce and a half of butter rolled in Cut some thin slices from a sturgeon, flour. wash, and dry them in a cloth, dredge them Put into a stewpan which will hold the with flour, and brush over them the yolk of head, half a pint of beer, some anchovies, a well beaten egg ; cover them with bread. / an onion stuck with cloves and a bunch of crumbs, pepper, salt, and a little thyme and parsley ; season it with pepper and salt ; 62 Carp and Tench. Clean and scale a large carp; put a stuff-I Choose a small soft-roed carp, open it ing as for soles, dressed in the Portuguese down the back, press it open very flat, and way, and sew it up ; brush it over with the take out the roe. Flour both the fish and yolk of an egg, and cover it with bread- the roe well, put them in a very hot frying. crumbs, then drop some oiled butter over it. pan, and fry them of a fine colour. Serve Place the carp in a deep earthen dish, with them with lemon juice squeezed over them. a pint of stock, two onions sliced, two bay- To Boil Carp. leaves, a bunch of herbs, half a pint of port wine and six anchovies ; cover the pan, and Time, thirty minutes. bake it one hour. Put a good-sized piece 116. Scale and remove the gills from the of butter into a stewpan with a dust of flour ; carp, and rub some salt down the backbone, when melted, pour in the strained liquor then lay it for half an hour in strong salt and from the carp, with a teaspoonful of mustard, water, which will thoroughly cleanse it ; dry one of soy, and a little salt and Cayenne ; it, and place it in a fish-kettle of boiling- boil it up again, and serve the fish on a dish, water, with a tablespoonful of salt. Boil it garnished with slices of lemon and bunches for thirty minutes, or less time should it be of parsley, and the sauce in a boat. small ; boil the roe with it, and when done serve it on a napkin. Garnish with parsley Fried Carp. and slices of lemon. Plain melted butter Time, twenty minutes or longer, according and fish sauces must be served with it. to size. Stewed Carp. 113. Carp; slices of bread; a lemon. Time, one hour and a quarter. Clean and dry the fish, flour them well, put them in the pan, and fry them of a light 117. A carp; equal parts of port' wine brown : lay them on a cloth to drain, and and water ; a tablespoonful of lemon pickle; fry some three-cornered pieces of bread and one of browning ; one teaspoonful of mush- the roes. Serve the card with the roes on room powder ; one onion ; six cloves ; one each side of the dish ; garnish it with the stick of horseradish ; some Cayenne; a large fried bread and lemon in slices, and make lump of butter ; a little) flour ; juice of one anchovy sauce, with the juice of a lemon lemon. added, to eat with it. Having scaled, cleaned, and taken out the gills, wash it thoroughly, by soaking it in Carp au Bleu. spring water for half an hour, and dry it in Time, one hour or more. a cloth ; dredge over it a little flour, and fry it a light brown. Then put it into a stew- 114. Carp: half a bottle of vinegar ; port pan with half a pint of port wine, and the wine ; three onions; two carrots ; a sprig or same of water (or more if desired); a table- two of parsley ; two or three laurel or bay spoonful of lemon pickle, another of brown- leaves; a bunch of thyme; three cloves; ing, a teaspoonful of mushroom powder, an pepper and salt. onion stuck with six cloves, a stick of horse- Clean the carp well, but in doing so make radish, and a little Cayenne pepper. Cover as small an opening as possible ; tie up the your stewpan closely, that the steam may head, place the fish in a fish kettle of the not escape, and let it stew gently over a slow right size, and pour over it half a bottle of fire until the gravy is reduced to just enough boiling vinegar, and add enough port wine to cover the fish. Then take it out, and put for the carp to be covered with the liquid. Put it into the dish it is to be served in. Set the in three onions in slices, two carrots, a sprig gravy again on the fire, and thicken it with of parsley, a bunch of thyme, two or three a lump of butter rolled in flour ; boil it up, laurel or bay-leaves, three cloves, pepper, and then strain it over your fish, and garnish and salt ; put it over a slow fire, and let it with sippets. simmer gently for about an hour (more or Just before you send it to table, squeeze less, according to the size of the carp); take into the sauce the juice of a lemon. it from the fire, let it get cold in the liquor, and serve it upon a folded napkin. Fried Tench. Any fish can be dressed au bleu from the Time, varying with size-about twenty same receipt. minutes. Carpe Frite. 118. Two tench; a little salt; lemon juice; butter; and flour. Time, twelve or fifteen minutes. Clean two fine tench by throwing them 115. A small soft-roed carp; lemon juice ; into boiling water just long enough to enable flour. you to raise the skin. Remove the gills and Tench and Smelts. fins, gut them, and clean them thoroughly. PLAICE. Cut them down the back, and take out the Plaice are rather common fish, and lack bones, sprinkle a little salt over them, flour the delicacy and flavour of the other pisca- them, squeeze some lemon juice over them; tory delicacies of our table ; but filleted they fry them in butter, and serve them upon a are very nice, and supply the place of better napkin. very well, if carefully dressed. To Stew Tench Brown. în season from May to January. Time, one hour and a half. To Fillet Plaice. 119. Tench ; water and red wine'in equal Time, about twelve minutes. parts ; one tablespoonful of lemon pickle ; 121. Skin them, lay them flat on the table, the same of browning : the same of walnut and cut right down the backbone, then raise ketchup ; a little mushroom powder ; Cay. the fillet from head to tail. Having quite enne pepper to taste ; an onion stuck with removed the fillets from the bones, cut them cloves ; a bit of horse-radish. nicely in pieces, and fry them in two ounces Clean and dry the fish : place them before of dripping or lard, with a little pepper and the fire for a few minutes, dredge them with salt, and the juice of half a lemon. flour, and brown them in a frying-pan. Put Drain them on a cloth to absorb the grease, them in a stewpan, cover them with red wine and serve them upon a hot white table-nap- and water in equal parts ; add the lemon kin. pickle, browning, walnut ketchup, mushroom powder, Cayenne pepper to taste, an onion To Boil Plaice or Flounders. stuck with cloves, and a piece of horse- Time, six to seven minutes. radish. Flounders are in season from September Cover the stewpan close to keep in the I to November. steam, and let the fish stew gently over a 122. A quarter of a pound of salt to a slow fire until the liquor is reduced to barely ely gallon of water, and a very little saltpetre, enough to cover the fish in the dish. Take "Well clean and empty your fish, draw a Well cles out the ush, keep them hot, thicken the sharp knife down the thickest part of the gravy with a lump of butter rolled in flour, middle of the back, nearly through to the boil it up, strain it over the fish, garnish bone : lay them in a fish-kettle of cold water. with pickled mushrooms and scraped horse with salt in the above proportion, with a radish. Either of these receipts for stewing tench for six or seven minutes after the water be- small piece of saltpetre; let them simmer (i.e., brown and white) will do also for carp, Igins to boil, or longer should your fish be observing always to save and add the blood. I very large, taking great care they are not Garnish with fried oysters, sippets of toasted broken. Serve them (with plain melted butter) bread, slices of lemon, or scraped horse on a folded napkin. radish, according to taste; or with the roe (alternate pieces boiled and fried) placed To Fry Plaice or Flounders. round the dish ; serve very hot. Time, five minutes. Tanches sur le Gril, or aux Fines Herbes. 1 123. Two tablespoonfuls of vinegar; an 123;. egg ; bread crumbs ; fried parsley; and some Time, according to size. anchovy sauce. 120. Three or four tench ; a little oil; a Sprinkle the plaice or flounders with salt, sprig of parsley and thyme; one onion ; one and let them lie for twenty-four hours, then shallot ; pepper and salt. wash them and wipe them dry ; brush them Clean the slime from three or four tench, over with egg, and cover them with bread- plunge them for a minute into boiling water, crumbs; make some lard or dripping mixed and scale them, beginning at the head, and with two tablespoonfuls of vinegar boiling taking care not to injure the skin, and gut hot in a frying-pan ; lay the fish in, and fry them. Lay them on a dish, cover them them a nice brown colour, drain them from with oil, parsley, thyme, onion, and shallot the fat on a cloth, and serve them on a folded minced fine, salt, and pepper. Fold them napkin, garnished with fried parsley. An- in two thicknesses of paper dipped in the chovy sauce. oil, &c., in which the fish have been lying, and broil them. When they are done, take SMELTS. off the writing paper, pour over them sauce A delicate little fish which has a singular piquante, or caper sauce, and serve them. I perfume of violets or syringa. It requires This is a famous receipt at Brussels. 'great care in cleaning.' Pull the gills out, 64 Smelts and Soles. and the inside will come with them. Wipe Dip them into the yolk of one well beaters and dry them gently. egg, and then into bread-crumbs : then into In season from October to May. the eggs a second time, and again sprinkle To Fry Smelts. them with crumbs ; fry them in hot lard or in clarified butter. Time, three or four minutes. . Instead of rolling the fish they may be cut ren. Seven smelts; two eggs; bread-into pieces, and arranged in the form of a crumbs; a little flour, and a piece of butter. pyramid in the centre of a dish, and gar- Smelts should not be washed more than is nished with parsley and slices of lemon. necessary to just clean them ; cut off the fins, dry them in a cloth, and dredge a little Cutlets of Soles. flour over them, melt half an ounce of but- Time, ten minutes. ter and beat into it the yolks of two eggs. 128. Two soles; one egg; bread-crumbs, Dip the smelts into it, then into bread-crumbs. and parsley. finely grated, and plunge them into a frying-a | Cut two soles into narrow pieces, cross- pan of boiling fat ; let them fry gently, and a few minutes will make them of a bright wise, dredge a little flour over them, dip yellow brown. Be careful not to take off ca each piece in an egg well beaten, and then into bread-crumbs ; fry them a nice brown the light roughness of the crumbs, or their m in hot fat ; drain, and serve them with fried beauty will be lost. When done, dish them | parsley in the centre, with the slices of sole up on a napkin, garnish with fried parsley, pa h raised round it. and serve anchovy or shrimp sauce with them separately. Boiled Soles. Fried Smelts, French Way. Time, eight to ten minutes. Time, three or four minutes. 129. Two soles ; a large handful of salt in 125. Smelts ; a little flour; milk ; crisped one gallon of water. Well wash and clean the soles, cut off the parsley. After the smelts are prepared and dried fins, and put them into a fish-kettle with salt dip them into milk, dredge them with flour, | and water. Let them boil slowly, and then and fry them until they are of a fine colour, simmer until done, which must be according and serve them with crisped parsley. to the weight of the fish, a large one re- quiring about ten minutes, a medium size SPRATS. eight. When done serve them on a napkin, Time, two or three minutes. with the white side uppermost. Garnish 126. Well clean a number of sprats, fasten with slices of lemon and parsley. Anchovy them in rows by a skewer run through their or shrimp sauce are usually sent to table icon with boiled soles, but may be varied at plea- gills, place them on a close-barred gridiron, broil them a nice brown and serve them hot sure. and hot. Fried Soles. SOLES. Time, eight minutes. Soles are either white soles or black soles, 1 130. Two soles; one egg ; a few bread- crumbs. according to the colour of their back. Middle sized soles are of the best flavour. When ŅI Remove the skin from the dark side of the - they have roes they should be only used for soles, clean them, and wipe them dry, and fillets, because they have then very little fla- dredge a little flour over them; brush them vour. A large fine rce is not so great a re- over with the yolk of a well-beaten egg, dip commendation to a sole as inexperienced them into bread-crumbs, and fry them of a housewives believe. light brown, in sufficient boiling fat for them In season from April to December, to swim in. When done, lay them on a cloth to absorb the grease ; dish them on a Filleted Soles. napkin neatly folded, and garnish with fried Time, ten minutes. parsley. Plain melted butter or shrimp sauce 127. Two soles ; two eggs; and bread-/ may be sent to table with them. crumbs. Fillets de Soles au Gratin. Take two soles, divide them from the back- Time, according to size, about twenty bone, and remove the head, fins, and tail. minutes. Sprinkle the inside with salt, roll them up from the tail end upwards, and fasten them 131. Fillets of soles ; veal stuffing ; a piece with very small skewers. If small or mid- of bread; bread-crumbs. dling sized soles, put half a fish in each roli.' : Divide each side of a fine sole in four Mode of Dressing Eels. *65 fillets ; spread veal stuffing on each piece, them into pieces about three or four inches and roll it up; spread a layer of the same in length ; put them into a stewpan with stuffing over the bottom of a dish, three-some stock, half a pint of port wine, two quarters of an inch in thickness; arrange | blades of mace, some allspice, two cloves, a the rolled fillets on it in the form of a crown; bunch of herbs, a very small onion, half a fill up the interstices with the stuffing ; and lemon cut into slices, and some pepper and place a piece of crumb of bread in the salt to your taste. Simmer over a slow fire centre ; cover the fillets with bread-crumbs, for about three-quarters of an hour, or until and cook au gratin, or put the fish into an the eels are done. Strain and thicken the oven, or in a Dutch oven before the fire ; gravy with a piece of butter, and a dust of and when the sole is cooked enough, and flour, and stir in a teaspoonful of anchovy the outside is a nice brown, serve it in the sauce, and one of ketchup. Serve the eels same dish. with their sauce over them. EELS. Baked Eels. . It is one of the most painful tasks of the Time, three-quarters of an hour. cook to kill and skin an eel, and it is effected with some difficulty. By striking the head a l'134. Four large eels; some veal stock; a very hard it may be stunned, however, and ind bunch of savoury herbs ; a sprig of parsley ; will then probably feel less pain. We be- two glasses of port wine ; juice of a small lieve that there is also a mode of killing them lemon ; salt and Cayenne; one teaspoonful by cutting through the vertebræ near the of Worcestershire sauce. head. Skin, empty, and thoroughly wash the Take a cloth in your hand: hold the eel eels, cut off the heads, and divide the fish into by the head ; cut the skin round the neck, rather short pieces, wipe them very dry, dip uth each piece into a seasoning of Cayenne, salt, and turn it a little way down ; then pull the head one way and the skin the other, and it dit minced parsley, and a little powdered savoury will come off; open the fish, take out the herbs ; pour them into a deep dish, cover inside, being careful not to break the gall, them with veal stock, put a thick paper or and cut off the back bristles. cover over the dish, and set it in the oven until the eels are tender. Eels are in season all the year round. Skim off the fat, take the pieces of fish Eels Spitchcocked. carefully out on a hot dish to keep warm, and stir into the gravy the wine, strained Time, half an hour, or till the skin turns up. lemon juice, and sauce; make it just boil 132. Two or three eels; some chopped up, and pour it over the fish. Garnish with parsley : pepper: salt; a little sage : juice / sliced lemon. of half a lemon; eggs, and bread crumbs ; Boiled Eels. a little mace; and a little warmed butter. Skin two or three large eels, open them on Time, half an hour the belly side, and clean them thoroughly ; 135. Some small eels, and a little parsley remove the backbone ; and cut them into and butter. pieces, three or four inches long; strew over The small eels are the best ; do them in them, on both sides, some che opped parsley, sufficient water to cover them, add a bunch a very little sage, pepper, salt, a little mace of parsley, when tender they are done. pounded fine, a little warmed butter, and the Serve them up in a shallow tureen, with juice of nearly half a lemon ; dip each piece parsley and butter sauce poured over them. carefully in egg and bread-crumbs; fry them in a pan of boiling fat, and serve them on a Fried Eels. hot dish, in a circular form, with piquante Time, eighteen or twenty minutes. sauce (or any other you like) in the centre. 136. One large eel, or two small ones; Stewed Eels. | one egg, and a few bread-crumbs. Prepare and wash the eels, wipe them Time, three-quarters of an hour. thoroughly dry, and dredge over them a very 133. One gill of port wine ; half a pint of little flour; if large, cut them into pieces of stock : two blades of mace : two bay-leaves : about four inches long. brush them over with a few allspice ; two cloves ; half á lemon; egg, dip them into bread crumbs, and fry one onion ; a bunch of thyme and parsley ; them in hot fat. If small, they should be and some pepper and salt; a teaspoonful of curled round and fried, being first dipped anchovy sauce, and one of ketchup. into egg and bread crumbs. Serve them up Take one or two large eels, skin and cut garnished with fried parsley. 66 Lampreys.-Garfish.- The Conger. Baked Eels-Staffed. in the juice of a lemon, and a teaspoonful of made mustard. Serve it with sippets Time, about three-quarters of an hour. and horse-radish. 127. Eels : a forcemeat of shrimps or Note.-Cider will answer in the place of oysters; a slice of bread crumbled ; peel of the wine for common purposes. half a lemon; yolk of one egg ; pepper ; salt, and nutmeg ; two ounces of butter ; a GARFISH little flour ; one teaspoonful of lemon pic The garfish, called “long noses" in some kle ; one tablespoonful of walnut ketchup ; localities, are little appreciated by some on a glass of white wine ; one anchovy ; two account of their green bones ; but they are teaspoonfuls of browning ; a little lemon said to be very nice when well cooked. juice. They may be boiled and eaten with shrimp Cut off the heads of the eels, and clean sauce, or boiled or fried. They may also be them very well ; make a forcemeat with cooked according to the Worcester receipts shrimps or oysters chopped, a good slice of for stewing lampreys, using good but not bread crumbled, a little lemon peel shred sweet home-made wine instead of Madeira; fine, the yolk of an egg, salt, pepper, and and any of the French receipts for dressing nutmeg. Stuff the eets with this, sew them eels may be used for the garfish. Perhaps up, and turn them round in a dish. Put they are best of all dressed by means of the butter and flour over them, pour a little bain-marie jar. water into the dish, and bake them in a 139. Cut them in pieces and lay them in moderate oven. When done enough, take a dish, and put over them either vinegar, the gravy from under them, skim off the wine, or oil, with minced sweet herbs, pep- fat, strain it, and add to it one teaspoonful per, and salt, and any flavouring that may of lemon pickle, the walnut ketchup, one be liked ; when they have lain an hour or anchovy, two spoonfuls of browning, and a two remove them, and the marinade in which squeeze of lemon juice. Let it boil ten they lie, to the bain-marie jar; add a little minutes, thicken it with butter and flour, if to the 'liquor if it be thought that more necessary. and serve it garnished with gravy will be needed for gravy will be needed, fasten the lid down slices of lemon and crimped parsley. with a cloth, put the jar in a saucepan of water, and let the fish cook until it is done LAMPREYS. enough. Rich but very ugly fish, unlikely to fall THE CONGER. into the hands of an ordinary cook. They The conger may with justice consider are a very ancient delicacy, and are remark. I himself an ill-used fish, since, by many. he able as having tempted our first great Plan- is condemned untried, and loaded with hard tagenet King to his death by eating too names, which are quite undeserved; whereas much of them. The city of Gloucester still a good conger eel, well cooked, is more presents the Queen with a lamprey-pie every wholesome, more nutritious, and nicer than Christmas. more recherché and more lauded viands. In addition to being very nice, and more To Stew Lamprey as at Worcester.. wholesome than most other kinds of fish, it Time, one hour and twenty minutes. has the merit of great abundance in our seas; and if the supply of our markets with 138. A small quantity of mace; cloves; it were encouraged by the free use of it by nutmeg ; pepper and allspice, and an equal buyers (which it is not, on account of the quantity of beef gravy, Madeira or sherry ; unfounded prejudice against it), we might two anchovies ; a spoonful of made mus- have in it a fish as solid and as nutritious as tard ; juice of a lemon ; a little butter, and butcher's meat, at from ad. to 4d. a pound flour. in our dearest markets, This noble fish is Thoroughly cleanse, and remove the car- fully deserving of free use, and protection tilage which runs down the back of the fish, of the immature fish, as a thing of real im- season it with pepper, mace, allspice, and portance; the best substitute for meat cloves, and place it in a closely covered that our seas give us. Let all who are an- stewpan with equal quantities of good beef xious to aid the country's need, by lessen- gravy and sherry, sufficient to cover it. ing the consumption of meat in times of When tender, take out the lamprey, and scarcity, give the conger a fair trial. At a keep it hot. Boil the gravy it was stewed | time when meat may reach famine prices. in with two anchovies chopped up very fine, do not let us allow tons of nutritious fish to and a lump of butter rolled in a little flour. be slighted, or worse, wasted. In the ways Strain it through a hair sieve, and squeeze of dressing it we have great variety, as well Modes of Cooking the Conger. as other gastronomic merits, and different thicken the gravy with flour just enough to parts of the fish are adapted for different take off the richness that may have risen to purposes. The head and tail are the best the top, and serve the conger with the gravy for soup, because the rich gelatinous pick- round it. ing about the first gives thickness to the The gravy may be flavoured with tomatoes, soup, and the tail is too bony to be as ap. chutney, or any other sauce. The stewed propriate as the centre cuts to dress other conger is nice with oysters ; open them, and ways. The portions next to the head offer save the liquor, mix it with a little flour, use good cuts (the number dependent on the it to thicken the gravy, as much as neces- length and size of the fish) for stuffing, and sary, let it just boil up, and put in the oys. either boiling or baking. The fat adhering ters long enough for them to get hot. to the bone (I believe, in truth, the roe of Baked Conger. the fish), is very rich, yet delicate, and, should on no account be removed when the Time, one hour, less in a quick oven. fish is cleaned. In taking this out some! 142. Take such a piece of fine conger as London fishmongers commit a great mis would be chosen for boiling : make a stuff- take. Still further on in the conger, may ing, and stuff it as mentioned for boiled be cut compact slices and collops for fry-conger. Put it into a pie dish or a baking ing, stewing, or fricasseeing, and for making dish, with a pint of water, lay pieces of into pies. A long piece, boned, cut from butter over the fish, flour it well, and put it near the head to within half a foot of the into a moderate oven ; baste it often with tail, one side, or both, according to the the liquor while it is cooking, and when it size of the fish, is good for collaring, and is almost done thicken the liquor with flour, the end near the tail may be salted for just enough to correct any little richness breakfast. that may float on the top of it ; not more. Boiled Conger. Baked conger may be varied in many ways. Time, half an hour. It is very nice with potatoes baked under it: but as there must be liquor in the dish with 140. White conger eel; bread-crumbs ; which to baste the fish, to prevent the skin peel of half a lemon ; a sprig of parsley ; fromgetting dry and hard, they will not brown lemon thyme ; winter savory ; sweet marjo- on the outside. The gravy may be thickened ram ; a piece of butter or dripping; pepper; with tomatoes, or with tomato sauce, and salt; nutmeg, and a spoonful of suet. this is particularly nice. It may be taken Cut a piece about a foot long from the from the liquor, and eaten with dressed head end of a fine conger, make a stuffing of cucumber and early potatoes. It may be the bread-crumbs, minced parsley, lemon flavoured with or eaten with any sauce that thyme, winter savory, and sweet marjoram is nice, and it will be excellent any way. A minced fine ; a little chopped suet, grated good flavouring for a change, is a table- lemon peel, and butter or dripping ; season spoonful of lemon pickle, the same of , salt, and nutmeg ; stuff the walnut ketchup, and a dessert spoonful of fish, and sew it up. Put it into warm wa-soy. ter, let it simmer until it is cooked enough, Fried Conger. and serve it with any sauce usually eaten Time, twenty to twenty-five minutes, with boiled fish. or longer. A thick piece will take half an hour after it simmers. It may be boiled without the 143. Conger ; egg ; bread-crumbs. stuffing, if it be preferred. Cut the conger into slices an inch and a half or two inches thick, or a little thicker, Stewed Conger. according to the size of the fish. This is the best way to cut conger for frying, and Time, according to size. most other purposes for which it may require 141. A conger eel: a bunch of sweet similar subdivision ; because by it the solid · herbs ; one onion ; pepper, salt, and mace; | back of the fish and the richer under part water or broth ; a little flour. go together, which they do not when collops Cut the conger into pieces as for frying, are cut longitudinally. Cover the fish with dry and flour the pieces, and brown them in egg and bread-crumbs, and fry it in plenty . a frying-pan. Put them into a stew-pan of fat, made to boil before the fish is put in. with a bunch of sweet herbs, an onion cut Take care that the frying-pan is perfectly in quarters, seasoning of pepper and salt, clean, and that the fish is fried to a bright and of spice, if it be liked, and enough colour. Serve it with lemon to squeeze over water, or broth, nearly to cover the fish. Let it, plain melted butter, oyster sauce, shrimp it stew gently until it is cooked enough, sauce, or any sauce preferred. it wi 5–2 Modes of Cooking Perch and Pike. PERCH. have eaten 'excellent “Jacks," as they are called in the midland counties, and others It is so difficult to scale perch that some quite undeserving of approbation. It ought people have them boiled with the scales on, always to be baked or roasted, and not as they come off easily afterwards. boiled; but as some families dress it in the Clean it carefully. A perch weighs, when latter manner, we give directions for it. fine, from three to four pounds. The fins are usually cut off it, and it must be very carefully scraped and cleaned.. To Boil Perch. In season from September to March. Time, half an hour, if large. To Boil Pike. In season from September to November. · Time, half an hour to one hour. 144. Cut off the spines from the back, scrape off the scales with an oyster knife, 148. Pike; twelve oysters ; half of a and thoroughly clean and wash them. Then French roll; two eggs; lemon; sweet herbs; boil them in cold water very carefully, as pepper ; salt ; nutmeg; a lump of butter ; they are a most delicate fish. a wineglass of vinegar. When you have taken out the gills, Fried Perch. cleaned and thoroughly washed the fish, make a forcemeat of a dozen chopped oys- Time, twelve minutes. . ters, the crumb of half, or a whole French 145. Some bread-crumbs, and egg. roll, a little lemon peel shred fine, a lump of Thoroughly clean and scale the perch, butter, a few sweet herbs, the yolks of two brush them over with a well beaten egg, dip well beaten eggs, seasoned to your taste them into bread-crumbs, and fry them a with pepper, salt, and nutmeg. Mix all nice brown in boiling fat. Serve them with together and stuff the fish : sew it up, and anchovy sauce or melted butter. fasten it with the tail in the mouth with a small skewer. Put it into a fish-kettle of Fish Scallop. boiling water with a wineglassful of vinegar and a tablespoonful of salt. If it is of a Time, twenty minutes. middling size, it will be done in about half 146. Cold fish ; a teacupful of milk or an hour; or, if large, one hour. Serve it cream ; a large teaspoonful of anchovy up with melted butter and a lemon, or with sauce ; a little pepper and salt ; a little made anchovy sauce. Garnish with pickled bar- mustard ; a lump of butter ; some bread berries. . crumbs. Pick any cold fish from the bones,'mix on. To Bake Pike. with it a teacupful of milk or cream, a large Time, one hour." bwangi teaspoonful of anchovy sauce, a little pepper and salt, and a saltspoonful of made mus- 149. A large pike ; some forcemeat ; two tard. Put it into a stewpan over a mode- or three anchovies ; half the peel of a lemon; rate fire for two or three minutes, stirring it one glass of wine ; one tablespoonful of all the time, then put it into scallop shells sauce; a spoonful of capers. or a dish, strew some grated bread thickly Scale and wash a large pike, fill it well with over it, and a few thin pieces of butter : stuffing made as for veal, skewer the tail in brown it in a Dutch oven before the fire, the mouth, and place it in a deep dish. and serve it very hot. Season it with salt. Put a good sized piece of butter over it, and bake it for one hour. To Fry Perch Plain. When done, add to it about half a pint or more of the gravy, two or three small an- Time, twelve minutes. chovies chopped very fine, the rind of half a 147. When the perch are scaled, gutted, lemon, grated, a spoonful of capers, a large and washed, dry them well with a cloth, and spoonful of sauce, either Worcester or Read- lay them out singly before the fire for a ing, a glass of wine, and a little butter rolled few minutes. Flour them well, and fry in flour to thicken it. Serve the fish on a them a fine brown in plenty of good drip- dish, and the sauce in a boat. ping. Serve them with melted butter and crisped parsley. Stewed Pike. PIKE. Time, three-quarters of an hour. 150. Pike; two ounces of butter ; a little This voracious river fish depends greatly flour; one pint of red wine ; a bunch of upon the manner in which it is dressed. We sweet herbs; four cloves; twelve young · Mackerel-Haddocks. 69 onions ; pepper and salt; two anchovies ; Make a deep incision on either side of one spoonful of capers. the backbone of a fine mackerel, after tho- Brown butter and flour in the bottom of roughly cleansing and drying it in a cloth, a stewpan; and mix into it a pint of red and put in a little salt, Cayenne, and a wine; add a bunch of sweet herbs, the spoonful of clarified butter. Lay it on a cloves, and a dozen young onions boiled well-heated gridiron rubbed over with butter tender, and sufficient seasoning of pepper or suet, and when of a nice brown colour, and salt. Cut the pike in pieces, put it in, turn the back to the fire, taking care that and let it stew gently until it is cooked the fish does not stick to the gridiron. enough. Take it out, and keep it hot. When done, put into the incision of the Add to the sauce two anchovies chopped back two spoonfuls of maître d'hôtel batter, up, and a spoonful of capers minced. Let previously putting your mackerel on a hot it boil up for a minute or two, pour it over dish without a napkin, then spread three the fish, and lay sippets of toasted bread more spoonfuls of butter over it, place it in round the dish. the oven for a few minutes, and serve it very hot. Roasted Pike, or Mackerel. Time, half an hour. Fillets of Mackerel Stewed. 151. Pike; bread-crumbs; four anchovies; Time, fifteen to twenty minutes. one pint of oysters or shrimps ; a sprig of 154. Two mackerels; one lemon; two parsley ; one onion ; pepper and salt ; nut- ounces of butter : nearly half a pint of port meg ; cloves, and mace; half a pound of wine : two teaspoonfuls of soy, and a little butter. salt, Cayenne, and pounded mace. Clean the fish well ; make stuffing with Raise and divide each fillet from the bread-crumbs, oysters, or shrimps, chopped | mackerel into two, and lay them in a stew- parsley, onions, and the seasoning and pan with two ounces of butter previously spices: Mix all well together with half a melted with a little flour, Cayenne, salt, and pound of butter, stuff the fish, and put the rind of half a lemon. Shake the stew- some of the stuffing over the outside. Put pan over a moderate fire for a few minutes, the pike in a cradle, and roast it, basting it turning the fillets. Then pour in slowly unceasingly all the time it is cooking. nearly half a pint of port wine, with the MACKEREL two spoonfuls of soy and the mace, boil up and pour over the fish. requires to be eaten quite fresh ; it will not, in fact, keep at all. Some people call it HADDOCKS. the “pig of the sea," as it is scaleless, and, | The haddock is a delicate fish with a fine like pork, disagrees with some eaters. flavour. This fish has a superstition at- Mackerel Boiled. tached to it. On each side of the body near the gills it has a dark spot, fabled to be the Time, fifteen to twenty minutes. impression made by the finger and thumb 152. Cut the fish open sufficiently to of St. Peter when taking the tribute money empty the inside, remove the roes, and from its mouth. thoroughly wash them and the mackerel. It is in season from August to February. Put them into a fish-kettle of cold water with a large tablespoonful of salt, bring To Boil Haddocks. them gradually to a boil, and simmer for Time, a quarter to half an hour, according about twenty minutes if the fish is large, if to size. small, fifteen minutes will be sufficient, or rl 155. Two haddocks; enough water to even less time, but they must be taken cover them; a quarter of a pound of salt to carefully out when the eyes are starting. each gallon of water. Remove the scum as it rises, and when Clean the fish, and wash them thoroughly, done, serve them on a napkin, and send they will require scraping first, then put fennel sauce, plain melted butter, or goose- them in the fish-kettle ; simmer them gently. berry sauce to table with them. Serve with a garnish of sliced lemon and Mackerel a la Maitre d'Hotel.. parsley. I Sauce : melted butter, or anchovy. Time, twenty minutes. Fried Haddock. 153. One mackerel ; three spoonfuls of maitre d'hôtel sauce, or juice of half a Time, a quarter of an hour or eighteen lemon, and a little salt, Cayenne, and two minutes. spoonfuls of clarified butter. 756. Haddock; egg; bread-crumbs; a 70 Skate.-Shell-fish-Lobster. sprig of parsley : a little lemon thyme; a them. Lay them before the fire, and baste few chives : pepper and salt. them with butter. Serve with egg sauce. Haddocks of medium size are very nice SKATE. cut open, covered with egg, bread-crumbs, chives, parsley, and a little lemon thyme Cut off the fin part, put it into fresh minced very fine, salt and pepper, and water, and it will curl up. fried. In season from August to April. Baked Haddock. To Crimp Skate. Time, from half an hour to an hour. Time to soak, one hour. 157. One haddock ; some veal stuffing : 161. Have the skate alive ; skin, and bread-crumbs; and one egg. wash it very clean, cut it in long slips the Thoroughly clean and dry the haddock, whole length of the fish, about an inch fill the inside with veal stufting, sew it up, broad, roll it over your finger, and throw and curl the tail into its mouth. Brush it it into spring water ; cut the middle part of over with egg, and strew bread-crumbs over the fish in any form you like, wash it well, it. Set it in a warm oven to bake for about and put it into spring water for one hour, half an hour, but if a Dublin Bay haddock, then wash it very clean, and put it to drain it will require double that time. Serve it for use. on a dish without a napkin, with any sauce you please, anchovy, melted butter, &c. To Boil Crimped Skate. Time, fifteen to twenty minutes. To Broil Haddock. 162. Clean, skin, and cut the fish into Time, fifteen minutes. slices, roll them over your finger, and fasten 158. Thoroughly clean and dry them in a them round with a thin . Put them cloth, rub them over with a little vinegar, into a stewpan with a large quantity of salt and dredge them with flour. Rub some in the water ; boil them for about fifteen or grease on the bars of the gridiron, put it twenty minutes, and hold them over the over a clear fire, and when it is hot, place stewpan lace stewpan to drain ; remove the string, and your fish on it; turn them two or three serve serve them on a folded napkin placed in a times, and broil them a nice brown colour. ho nr | hot dish. Shrimp or lobster sauce may be Serve them with shrimp sauce, or plain served with it. melted butter. To Fry Skate. Or. 163. Brush it over with the yolk of a Time, half an hour. well-beaten egg, and cover it with bread- 159. Clean and dry the haddock, and put crumbs, try it a nice brown, and serve it on it into a Dutch oven before a very quick dk a hot table-napkin, with anchovy or shrimp fire ; as soon as the skin rises take it from sauce. the fire, brush it over with the yolk of SHELL-FISH-LOBSTER. a well-beaten egg. Strew bread-crumbs thickly over it, and dredge it with flour. | To Choose Lobsters. Rub some butter over a gridiron, lay the 164. The heaviest are the best, and very fish carefully on it, and each time turned, often a good small-sized lobster will weigh lay a small slice of butter over it. Serve heavier than a large one. with shrimp sauce, or melted butter. The male is the best for boiling, the flesh is firmer, the shell of a brighter red. You To Dry Haddock. may easily distinguish the hen lobster by Time to dry, two or three days. its broader tail, and the two uppermost fins 160. One haddock of three pounds within the tail being less stiff and hard than weight; egg; and bread-crumbs. those of the male lobster. Hen lobsters are Choose the fish from two to three pounds best for sauce or salad, on account of their coral. in weight, take out the gills and the inside, and well clean the blood from the backbone. To Boil a Lobster. Dry them in a cloth, and put some salt into the bodies and eyes. Lay them on a board Time, half an hour. for a night, then hang them up in a dry. 165. Boiling a lobster may be made a fter two or three days they will horrible operation if the advice we are be fit for use ; skin and brush them over about to give is not attended to ; and its with egg, and strew bread crumbs over cries in dying are said to be most pain- plag and Scalloped Lobster.-Lobster Cutlets. 71 ful. Happily it is possible to kill it imme-| Buttered Lobster-American also. diately. It is done thus:- Time, twenty minutes. Put into a large kettle water enough to 169. One lobster; one wineglassful of cover the lobster, with a quarter of a pound vinegar ; quarter of a pound of fresh butter, of salt to every gallon of water. " one saltspoonful of Cayenne pepper ; one When it boils fast put in the lobster, head saltspoonful of made mustard ; three heads first; this is a little difficult to achieve, as of lettuce ; one hard-boiled egg. + the lobster is not easy to hold thus over the Boil a lobster, take the meat from the hot steam, but we are sure any humane cook shell and mince or chop it fine, put the coral will do it. If the head goes in first it is and green inside-but leave out the "lady" killed instantly. Boil it briskly for half an -to a wineglass of vinegar, or hot water, hour, then take it from the hot water with add a quarter of a pound of fresh butter; the tongs, and lay it to drain. Wipe off all add the Cayenne pepper and mustard, and the scum from it ; tie a little piece of butter put it with the lobster into a stewpan over a in a cloth and rub it over with it. gentle fire. Stir it until it is thoroughly A lobster weighing a pound takes one heated through. hour to boil, others in like proportion, more Cut the heads of lettuce, nicely wash them, or less. put them at the sides of a salad bowl, lay the hot lobster in the middle, garnish with To Dress Lobsters. the hard-boiled egg cut in circles, and serve it hot. 166. When sent to table, separate the body from the tail, remove the large claws, To Stow Lobsters. and crack them at each joint carefully, and Time, twenty minutes. split the tail down the middle with a sharp | 170. One large, or two small hen lobsters; knife; place the body upright in the centre one pint of water ; one blade of mace ; of a dish on a napkin, and arrange the tail com some white pepper corns; some melted but- and claws on each side. Garnish it with ter; a glass of white wine; juice of half a double parsley. lemon. Pick the meat from one large, or two small Scalloped Lobster. lobsters in large pieces ; boil the shells in a Time, fifteen minutes. pint of water with a blade of mace and some whole pepper corns; when all the 167. One or two lobsters ; a little pepper, 1 strength is extracted from the shells and salt, Cayenne, and a tablespoonful of white spice, strain the liquor, 'mix the coral and the sauce, or thin melted butter, and bread- rich part of the lobster with a few spoonfuls crumbs. of melted butter, a wineglass of white wine, Pick out all the meat from one large, or and the juice of half a lemon strained. Put two middling-sized lobsters, and pound it in in the picked lobster, boil it up, and serve. a mortar with a little pepper, salt, Cayenne, and a spoonful or more of white sauce, or Lobster Cutlots. thin melted butter, sufficient to moisten it. Time, eight minutes to fry. Split the empty shells of the tails and the 171. One large hen lobster ; two small bodies, and fill each of them neatly with the ones; two ounces of fresh butter ; pepper pounded lobster, cover them with grated and salt ; one blade of mace; nutmeg, and bread, and put them into an oven. Serve Cayenne pepper ; a dessertspoonful of an- on a folded napkin with fried parsley. Six chovy sauce; yolks of four eggs; white of or seven divided shells will be sufficient for one ; bread-crumbs. For the sauce--the a dish. coral of the lobster ; a spoonful of anchovy sauce ; a small cupful of melted butter. Broiled Lobstors-An Amoxican Recoipt. Pick the meat from a fine hen lobster, and two small ones, and pound it in a mortar Time, fifteen or twenty minutes. with a part of the coral, and a seasoning of 168. After having boiled the lobster, split pepper and salt, a blade of pounded mace, it from head to tail. Take out the uncat- a little nutmeg and Cayenne pepper. Add able part called the "lady," lay it open, put the yolks of two well-beaten eggs, the white pieces of butter over the meat, sprinkle it of one, and a spoonful of anchovy sauce ; with pepper, and set the shells on a gridiron mix the above ingredients thoroughly to- over bright coals until nicely heated through. I gether, and roll it out as you would paste Serve in the shells, with a little flour, nearly two inches thick. 72 · Crabs.-Crayfish.-Oysters. Cut it into cutlets, brush them over with the Cayenne to taste, pack it into the shell and yolk of egg, dip them into bread-crumbs, squeeze over it the juice of a lemon, or and fry a nice brown in butter. Make a drop in a spoonful of lemon pickle, or sauce with a cupful of melted butter, a vinegar. Cover the top with a thick layer spoonful of anchovy sauce, and the re- of bread-crumbs, put small pieces of butter mainder of the coral. Pour it into the centre over it, and bake either in a moderate oven of a hot dish, and arrange the lobster cutlets or before the fire. round it, as you would cutlets of meat ; place between each the horns of the lobster cut To Stow Crab.' into short lengths. Time, a quarter of an hour. Lobster Balls. 176. One large crab; some bread-crumbs; Time, eight or ten minutes to fry. | pepper ; salt; a piece of butter; the juice 172. A fine hen lobster ; two eggs ; bread- of a lemon. crumbs; two ounces of butter; pepper ; salt, Pick all the meat from a good-sized crab ; and a very little Cayenne pepper. cut it into very small pieces, mix it with Take the meat from a fine hen lobster, rather more than a quarter its weight in and pound it in a mortar with the coral and bread crumbs, season it with pepper and spawn. Mix with it not quite an equal salt, return it to the shell with sufficient but- quantity of bread-crumbs, seasoned with ter to moisten it, squeeze in the juice of a pepper and salt, and a very little Cayenne : / lemon, and put a thick layer of bread- bind the whole with two ounces of fresh but crumbs on the top, with small pieces of but- ter warmed, roll the mixture into balls the ter laid over them. Place the shells in the size of a large duck's egg, brush them over oven, or in a Dutch oven before the fire, to with beaten egg. cover them with bread- | brown the crumbs. Serve on a napkin, crumbs, and fry them lightly. Serve them garnished with parsley and slices of lemon. hot (after draining the grease from them) on a napkin. To Boil and Serve Crayfish. To Choose Crabs. Time, a quarter of an hour. 173. The heaviest crabs are usually con- 1 177. Crayfish ; salt ; boiling water ; one sidered the best, although those of a tablespoonful of vinegar ; parsley. middling size are the sweetest, when per- Throw your crayfish into a stewpan of fectly fresh and in perfection, the shell, boiling salt and water with a tablespoonful whether alive or dead, should be of a bright of vinegar ; boil them quickly a quarter of red colour, and the joints of the legs stiff. an hour, and then drain them dry. When Crabs are stale when the eyes look dull. cold, place a few sprigs of double parsley in They are boiled in the same manner as the centre of your dish, and arrange your lobsters, but require a much longer time, crayfish all round as close as you can, with and are usually eaten cold. the tails outside, and at the top of the parsley put a few in any form you please, To Dress Boiled Crabs. garnishing the edge of the dish with the 174. Empty the large shell ; mix the flesh same in small sprigs. with a very little oil, vinegar, salt, white pepper, and Cayenne to your taste, replace OYSTERS. the meat in the large shell, and place it in the dish with the claws. They must be fresh and fat to be good. In season from August till May. Buttered Crab. They are excellent eaten cold, opened and laid on a dish, and served with thin slices of Time, one hour. brown bread and butter, or alone. 175. One large crab ; bread-crumbs ; a little parsley : three ounces of butter ; pep Oysters for Keeping and Opening. per, salt, and Cayenne to taste ; juice of a lemon. 178. Take the oysters from the barrel, and Boil the crab, pick the meat out of the put them in a clean milk-pan covered with shell, cut it into small pieces, and mix all pure water moderately salted and changed well together with bread-crumbs, and a little every day. Keep them in a cool place. minced parsley, equal to a third of the crab In opening them, try and avoid cutting in quantity. Mix in pieces of butter here them by keeping the point of the knife close and there ; season it with pepper, salt, and to the shell. Modes of Dressing Oysters. 73 To Feed Oysters. the oysters three or four in each, put them 10. Wash them perfectly clean in a pan bubbles at the side, take them up and serve on the gridiron, and the moment the liquor of water, then lay them bottom downwards them. in a deep pan, and pour over them water Another way is to open some large oysters with a large quantity of salt. Change the in the deep shells, put over each a little water every day. The salt should be pre maitre d'hôtel sauce cold, place them on the viously dissolved in the water, allowing about gridiron, and serve them the moment the five or six ounces to each gallon of water. You may fatten them by putting oatmeal liquor boils. into the water every day. To Stow Oysters Plain. Oysters Stewed. Time, three or four minutes. Time, ten or twelve minutes in all. I 183. Three dozen oysters ; thin melted butter ; a blade of mace; twenty pepper 180. A pint and a half of oysters ; two corns. ounces and a half of butter ; a dessertspoon- Open the oysters, cut off the beards, and ful of flour ; a quarter of a pint of cream ; I wash them in their own liquor to remove the and a little mace and Cayenne. grit. Strain it into a small stewpan, add a Open a pint and a half of oysters and wash little thin melted butter to thicken it, a blade them in their own liquor, then strain the of mace, and twenty pepper corns tied up in liquor into a small stewpan ; add a little | muslın. Let the oysters simmer in this mace and Cayenne, two ounces and a half| sauce for about three or four minutes, taking of butter, and a large teaspoonful of flour. care they do not boil. Serve with sippets Boil it for three or four minutes, then take of bread. out the mace, and stir in a quarter of a pint of cream ; throw in the oysters, pre- Fried Oysters, to Garnish Boiled Fish. viously bearded, shake them round, and let them stew at the side of the fire for four or Time, five minutes. five minutes, but do not let them boil. 184. Half a pint of oysters ; half a pint Garnish with sippets fried lightly. of milk; two eggs ; a little flour ; pepper ; salt ; nutmeg ; bread-crumbs. Scalloped Oysters. Open and remove the beards from half a Time, a quarter of an hour. pint of oysters, scald them in their own liquor, and drain them on a fine sieve. 181. Three dozen oysters ; grated bread-Then dip them into a batter made with half crumbs about a large teacupful ; two ounces a pint of milk, two eggs, some grated bread. of fresh butter : pepper. crumbs, pepper, salt, and nutmeg. Put Butter some scallop shells, or if you have them one at a time into a pan of boiling fat, not any. a small tart dish. Strew in a and fry them a light brown. Take them layer of grated bread, then put some thin out carefully with a skewer, or one prong slices of butter, then oysters enough to fill of a fork, and serve them as a garnish for your shells or dish. Cover them thickly boiled fish. with bread-crumbs ; again add slices of but. ter. Pepper the whole well, add a little of Oyster Fritters. the liquor kept from the oysters. Put but- Time, five or six minutes. ter over the whole surface, and bake in a 185. Some good-sized oysters; four whole quick oven. Serve them in their shells or in the dish. eggs; a tablespoonful of milk; salt and Brown them with a salamander. If you pepper ; bread-crumbs. have not one, make the kitchen shovel red-1 ad: T Beard some good-sized oysters, make a hot, and hold it over closely enough to thick omelet batter with four eggs and a tablespoonful of milk, dip each oyster into brown your scallops. the batter, and then into grated bread, fry French Scalloped Oystors. them a nice colour, and use them to garnish 182. Oysters ; an ounce and a half of but- / tried fish. ter ; a sprig of parsley ; pepper ; a little Oysters in Marinade. lemon juice. Throw the oysters into boiling water over Time, six minutes. the fire, and let them just bubble up, not 186. Oysters ; pepper ; salt ; grated nut- boil. Roll them in butter with minced meg ; lemon juice ; batter. parsley, pepper, and lemon juice. Make Put the oysters (out of their shells) in cold some of the deep shells quite clean, arrange water over the fire, and when it boils take 74 Scallops—Prawns-Mussels and Cockles. them out and throw them into cold water, Boil your prawns for ten minutes in a and then lay them out upon a cloth to dry. stewpan of boiling salt and water, and then Spread them on a dish, sprinkle them drain them dry. Put a large China orange, with pepper, salt, and a little grated nutmeg, or lemon into the centre of a dish, and stick squeeze lemon juice over them, let them lie the prawns thickly over it, commencing at a little time, dip them in batter, and fry the bottom, with their backs upwards. At them. the top place three with the backs down, and a sprig of double parsley arranged be- Scallop Fish, or St. James's Cockle. tween them and at the edge of your dish. Time, half an hour. To Boil Cockles and Periwinkles. 187. Scallops; bread-crumbs ; pepper ; || salt ; a sprig of minced parsley ; flour ; a 1 .. 191. Put them in a stewpan, with only a spoonful of lemon pickle. small quantity of water, to prevent the pan Open the scallops with a knife, and take from burning ; when the cockle-shells open them out as you would oysters; cover them the fish will be done. with beaten egg and bread-crumbs, well To Pickle Cockles. seasoned with pepper, salt, and minced parsley, and fry them nicely. Put them to 192. Equal quantities of vinegar and wine; keep hot, dredge flour into the frying-pan to with the liquor from the cockles : one blade take up the grease, mix in water enough for of mace ; and some salt. gravy, season with pepper and salt, thicken Wash your cockles clean, and put them it, if required, make the scallops hot in it, in a stewpan, cover them close ; set them and serve them with the gravy together. over the fire and shake them till the shells Lemon pickle may be added. open, then take them out; let the liquor They may also be floured and fried ; and settle till it is clear ; then add an equal then stewed. quantity of wine and vinegar, a little salt, and a blade of mace. Boil this pickle and Scalloped Scallops pour it over your cockles; put them in jars Time, nine minutes. or bottles, and cover them close. 188. Bread-crumbs ; a piece of butter; MUSSELS AND COCKLES. pepper and salt. Clean the shells well with repeated wash- Take them out of their shells, cut off their Tings, but do not keep them longer than beards, and divide each into three or four pieces. Fry some bread crumbs with but- necessary in water, as it is not their nature to remain immersed, and stew them with a ter, pepper, and salt, until they are brown ; small quantity of boiling-water. The sauce. put in the scallops, and fry them and the pan should be covered, and shaken con- bread-crumbs for three minutes, shaking the tinually while they cook, that they may be pan all the time. Pack them nicely in the shells, brown the tops, and serve them. done equally ; when the shells open they are done. Mussels and cockles must always be Baked Scallops. boiled in this way (to facilitate getting them out of the shells) before dressing them other Time, half an hour. ways, as it would be too troublesome to free 189. Scallops: bread-crumbs : pepper and them from the shells, small as they are, with salt; thin slices of butter. the knife as we do oysters. In boiling Take the scallops from their shells, and mussels put a silver spoon in with them, and beard them. Season fine bread-crumbs if it turns black do not eat them. Eat with pepper and salt, and lay them a boiled mussels very hot, and take care to quarter of an inch thick at the bottom of pick out the beards. a dish ; spread the scallops over, cover them with more bread-crumbs, put thin slices of To Stew Mussels. butter over the surface, and bake them in a Time, ten minutes. moderate oven. They will take from twenty | 193. One pint of mussels ; half a pint of minutes to half an hour. liquor ; one blade of mace; a small piece To Boil and Serve Prawns. of butter rolled in flour. Clean the shells thoroughly with repeated Time, ten minutes. washings, and cook them until they open, 190. Prawns ; strong salt and water ; one as mentioned above. Pick them out of the large China orange, or a lemon ; sprigs of shells, and as you do so save the liquor that double parsley. | runs from them, and pick out from each one 1. Turbor. 2. Cod's Heaa. 3. Salmon 4. Grab 5. Lobster. 6. Mackeret 7. Whiting. 8. Haddock. 9. Prawns 10. Scalloped Oysters. u. Crimped Share Herrings—Gurnets. 75 the little hairy appendage to be found at the To Smoke Herrings. root of the little member shaped like a Time, twenty-four hours. tongue. To the mussels, thus prepared, put half a pint of the liquor saved, and if | 197. Herrings and some sawdust. there is not enough of it, eke out the Clean and lay some fresh herrings in salt quantity with a little of the liquor in which and a little saltpetre for one night ; then run they were boiled, poured off clear. Put in a stick through their eyes, and hang them a blade of mace, thicken it with a piece of in a row. Put some sawdust into an old butter rolled in flour, let them stew gently cask, and in the midst of it a heater red hot ; for a few minutes, and serve them on toast. hang the stick on which you have threaded the fish over the smoke, and let them remain HERRINGS for twenty-four hours. 194. Herrings are the most important of our British fish, forming one of the sources Fried Herrings. of our wealth, and feeding great numbers of Time, six or eight minutes. our people. 198. Clean and scale the fish, and dry them Still we seldom see them on a gentleman's thoroughly in a cloth. When they are quite a dislike for that which is abundant and herring, being so rich a fish, should be fried common, preventing us from using them as with less butter than fish of most kinds, and much as we do other fish. We have heard well drained and dried afterwards. A nice assigned as another reason that the great sauce to eat with herrings is sugar, mustard. number of small bones which they contain and a little salt and vinegar. Some serve render them dangerous food for children or melted butter, but herrings are too rich to old people. eat with a rich sauce. Crisp parsley may be The herring is a very rich and wholesome used as a garnish. Fry sprats in the same fish, however, and we recommend all good way; they require no sauce, unless it may housewives to give it a place at their table. be a little lemon pickle or ketchup. To Boil Herrings. Broiled Herrings. Time, twenty ininutes. Time, six or eight minutes. - In season from May to October. 199. Herrings; a spoonful of flour; a 105. Some scraped horseradish : vinegar, | quarter of a pint of table beer or ale ; a slice and salt. of onion ; six ounces of whole peppers ; one Clean and wash the fish ; dry them in a ounce of butter ; a spoonful of mustard. cloth, and rub over them a little vinegar and Clean and dry the fish, cut off their heads, salt. Skewer them with their tails in their eir flour them and broil them. Break up the mouths, lay them on a strainer in a stewpan, heads and boil them for a quarter of an and when the water boils put them in, and hour in a little table beer or ale, with a little let them continue simmering slowly for about whole pepper and a slice of onion ; strain off twenty minutes. When they are done, the liquor, thicken it with butter and flour, drain and place them in the dish with the | beat mustard up with it, and serve it in a heads turned into the centre, garnish with tureen to eat with the herrings. scraped horseradish, and serve with parsley Home-salted Herrings. and butter sauce. 200. Have the fish as fresh out of the sea To Bake Herrings. as possible, clean and scale them with wiping, but do not wash them. Pepper Time, one hour. them slightly, and sprinkle them well over 196. Two herrings; a large spoonful of with salt. They are very nice for breakfast pepper; twelve cloves; a teaspoonful of fried. If they are to be eaten the next salt; two bay-leaves, and some vinegar. havenves, and some vinegar. morning they should be turned after lying in Clean and wash your herrings, lay them the salt twelve hours; if they are for the on a dish or board, and rub well over and morning after, turn them when they have into them a spoonful of pepper, one of salt, | lain twenty-four hours. and twelve cloves pounded. Lay them in GURNETS. an earthen pan, cover them with vinegar, add two or three bay-leaves, and tie them There are several kinds of this fish, the over with a thick paper. Put them into a grey, red, streaked yellow, and sappharine ; moderate oven, and bake them for an hour. of these the last is the best, but they are all To be eaten cold. | very nice flavoured. 76 Gurnets—Cold Fish-Dressed Fishi. Baked Gurnets. Then another layer of lettuce, encircled with hard-boiled eggs cut into quarters, then Time, thirty or forty minutes. more lettuce, encircled with thin slices of 201. Two gurnets ; two or three slices of cucumber and of beetroot. bacon ; one onion ; half a pint of melted Pour over the whole any delicate sauce butter ; two tablespoonfuls of Harvey sauce. you may have. Stuff the gurnets with veal stuffing, sew them up with packthread, and put the tail Rissoles of Cooked Fish. round the fish's mouth, as you do the Time, a quarter of an hour. whiting or haddock. Put them in a baking 205. Any cooked rich light fish ; an equal dish, cover them with thin slices of bacon, quantity of bread-crumbs; a piece of but- and bake in a hot oven for about half an an ter; one onion ; a small bunch of sweet hour, or longer if they are large fish. When done, put them on a dish, and herbs ; pepper, salt, and one or two eggs ; serve with sauce over them, made of the a little lemon pickle. onion, melted butter, and Harvey sauce. | Herrings and similar rich fish are espe- cially good for the purpose, and even cold salt fish will do, on account of its savouri- Boiled Gurnets. ress. Pick all the meat from the bones, Time, two hours. pound it in a mortar, or pull it to pieces with a silver fork ; mix it well with an equal 202. Thoroughly clean your fish, and boil quantity of bread-crumbs, and some butter, them in a fish-kettle of very strong salt and Tong salt and season it with an onion chopped very fine, water, serve them on a napkin, and send and a sprig of parsley and sweet herbs anchovy sauce, or plain melted butter to minced, with pepper and salt. Mix with table with them. it sufficient beaten egg to bind it, make it Fish Cake of Cold Fish. up into flat and rather small cakes, and fry the rissoles with butter or dripping. When Time, two hours. they are dished, dredge into the frying-pan flour enough to absorb the grease ; stir in a 203. The remains of cold fish; cod; soles; turbot, &c.; a bunch of sweet herbs; bread- I a little lemon pickle, or any other flavouring ş very little water, add pepper and salt, with crumbs; cold potatoes ; a sprig of parsley ; ) that is liked, pour the gravy round the ris- one or two eggs; pepper and salt ; quite soles, and serve them very hot. half a pint of water. Pick the meat from the fish with two DRESSED FISH. forks, and mince it very fine ; mix it well | After turbot, salmon, or any other fish has with equal quantities of bread-crumbs and , been dressed, take it from the bone in small cold mashed potatoes, and season it highly with pepper and salt. Put the bones, heads, Preces. and trimmings of the fish into a stewpan, Time, twenty minutes. with the sweet herbs, parsley, and a little 206. To one pound of fish. half a pint of pepper and salt ; pour over it about a pint cream ; one dessertspoonful of mustard ; of water, and let it simmer slowly for an one tablespoonful of essence of anchovies; hour and three-quarters, or longer, if not one tablespoonful of ketchup ; a little pep- done enough. Make the minced fish, bread, per ; two ounces of butter ; one ounce of and potatoes into a cake, binding it with the flour; a few bread-crumbs. white of a beaten egg ; brush it over with Take the fish from the bones in small the yolk, strew it well with bread-crumbs, pieces ; mix them with half a pint of cream, and fry it lightly. Pour over it the strained one tablespoonful of essence of anchovies, gravy, and set it over a gentle fire to stew one tablespoonful of ketchup, with a little slowly for nearly twenty minutes, stirring it pepper and salt. Rub one ounce of flour occasionally. Garnish it with slices of into two ounces of butter, then put it into a lemon. stew-pan, and make it quite hot. Put it into the dish it is to be served in ; strew To Dress Cold Fish. bread-crumbs over it, and brown with a 204. Some cold fish ; fowl ; game, &c.; salamander. some lettuce; a cucumber ; beetroot, and La Bouillabaisse. hard-boiled eggs. Place at the bottom of a dish a layer of Time, fifteen to twenty minutes. cut lettuce, place over it some cold picked 207. Several different kinds of fish; one fish, and any cold picked fowl, game, &c. onion ; a piece of garlic; a sprig of pars- Dressed Fish.—Soups. ley; a piece of Seville orange peel ; pepper ; are, onion, garlic, pepper, salt, spice, pars- salt; spice; a pinch of saffron ; and a little ley, orange peel, saffron, and oil ; the quan- oil. tity, of course, must depend on the quantity This French dish should be made of of fish to be dressed. Fennel, sage, or a several different kinds of fish, and the more bay leaf may be added at the option of the variety the better; pilchards, mackerel, and cook. If there is liver to the fish, it should other rich fish being excluded. The best be put in only long enough to cook. kinds are haddocks, gurnet, whiting, and fish of that description, with any small fish there may be at hand. Place in a stewpan Pickled Ormers. an onion cut into five or six pieces, a piece Time, four hours. of garlic, some parsley minced fine, a piece of Seville orange peel, pepper, salt, spice, 208. Ormers; three bay-leaves; a few and a pinch of saffron, and water barely white peppers ; slices of whole ginger ; salt, enough to cover the fish, and afterwards to and vinegar. be put into it with a very little oil; the oil After your ormers are well cleaned, beat and the saffron are to be measured accord- them till quite tender, put them in a stew- ing to taste. Let this mixture cook well, pan, cover them well with water, allowing cut the fish in pieces, put it in the stewpan, for the boiling. Put in three bay-leaves, a stir all well together, and put it over a fierce | few white peppers, and some whole ginger fire. The name bouillabaise indicates that sliced. Boil gently for four hours, or till the cooking should be very quick; the tender, then add the salt and vinegar to sooner, therefore, it comes to a boil, and the your taste. If meant to keep long, add faster it boils the better. It should cook more vinegar than for present use ; or take enough in about a quarter of an hour, but the whole of the water in which they have some kinds of fish render it necessary to boiled away, wash the stewpan, put them in allow five or six minutes longer. The in- again and cover them with vinegar, leaving dispensable ingredients in a bouillabaisse I them to boil only a few minutes. SOUPS. The cook who would succeed in sending | Meat should be put into the soup-kettle good soup to table must take care that she with very little water at first, and with a has strong and excellent stock ready for it, piece of butter to keep it from burning. It and the economical housewife will soon find should be let stew very slowly till the essence that stock does not always require meat to of the meat is extracted. Very long, very be bought for its production. slow stewing, is the certain way to procure The water in which mutton has been good soup. boiled, the liquor left from dressing a calf's “The more haste the worse speed " is head, the bones taken from rolled ribs of the proverb of the soup-kettle. beef. or from any boned joint, hare, or Skim the soup frequently also. and poultry, will make excellent stock for a not let it cool until it is quite made. Let family soup. Fish bones will also produce the meat of which your soup is made be a good jelly for it. The trimmings of large freshly killed, and very lean, every particle joints or cutlets, the shanks of mutton, the of fat should be removed from it. Onions shank of a ham, the large bone of the sir- should be put in the soup soon after it is Join of beef. will all add to the stock-pot, I begun to be made: herbs, carrots, and celery and supply a good foundation for her soup. three hours afterwards ; turnips, or any de- Ox-cheek carefully managed, and sheep's licate vegetable, just before the soup is head and trotters, also make excellent stock finished. When celery is out of season, with a flavouring of ham or anchovy for the the seeds of the plant, tied up in a piece soup. of clean muslin, will give the flavour equally Soup should never be made with hard well. water, unless it is of green-peas, in which case the water must be hard to preserve their To Colour Soups. colour. A piece of bread toasted very brown The rule as to quantity is: a quart of may be simmered in the soup for a short water to a pound of meat without bone ; time before it is done, and will give it a but whenever this quantity of water is di- brown colour. The ordinary colouring, minished, the soup is increased in strength however, is done, by putting a little burnt and richness. I brown sugar into it. The sugar should be 78 Directions for Making Soups. put into a saucepan with a piece of butter that every portion of scum should be re- the size of a walnut, and a glass of ketchup; moved from the soup. Pour in occasionally it should be melted together, and then a little cold water, which will cause the al. put into the soup-kettle. Further directions bumen to rise in abundant scum, or if you are given in “Soups." For those who do put in the required quantity of salt with the not dislike them, burnt onions are an im- meat it will cause the scum to rise ; but the provement, both as to colour and flavour. cup of fresh water is much the better mode Colouring to be kept for use is made thus : of helping the soup to clear itself. a gill of water, a quarter of a pound of Always stir your soup with a wooden lump sugar, and half an ounce of roll butter, spoon. should be set over the fire in the smallest Let the soup be quite free from scum be- frying-pan, and stirred till it is of a bright fore the vegetables are put in. brown colour ; add to it half a pint of water, | Do not drown your meat in water, but boil and skim it, let it get cold, and then draw the juices out slowly by putting it into bottle and cork it down for future use. | the stewpan with only a very little water and The flavouring of soups must in a great a piece of butter, to keep it from burning, measure depend on the cook; her taste, and then add the given quantity of water therefore, should be discriminating and deli- to it. cate. She should be careful in the use of It will take six or eight hours to extract ketchups and sauces, though they are both the essence from a few pounds of beef. useful and important. Cow-heel, calf's. It is better to make your soup the day feet, and ox-tail soups, all require flavour-before it is required, because then the fat ing, and will bear a little sauce or ketchup, will cake at the top of it and can be easily but it should never be overdone. taken off, and you can judge of the good- Clear soups have been the fashion of late ness of your soup by the consistency and years : purées, such as pea-soup, &c., being firmness of the jelly. not so often seen, except at old-fashioned The water in which meat or fowls have people's tables. To clarify soup break an been boiled will make good broth, but for egg, and throw the white and the shell to- soup add a little gravy beef to it. gether into a basin, but take care not to let Vegetables to be added to soup should be a particle of the yolk go in. well cleaned, washed, and picked. Beat the white well to a stiff froth, and It is very difficult to give a perfect mea- mix it by degrees, and very completely with surement of seasoning, as the tastes of the soup, which should then be put on the people differ considerably with regard to it, fire and stirred till it again boils. Take it and the cook must conform to that which off the moment it boils, cover it close, and suits the palates of her employers ; but, in a let it stand for a quarter of an hour; then rough way, it is usual to add about a tea- strain it off. When a soup is clarified it will spoonful of salt to a pound of meat, and bear a stronger flavouring, as it loses a por- pepper according to taste, some naturally tion of its own in the process. Forcemeat insipid broths and soups 'requiring more ; balls and whole eggs are sometimes put into very savoury soups less. soups, but they are not as fashionable as. It is better to season too little than too they used to be. highly Put fresh meat into cold water to stew for Summary of Directions for Making Soups. soup. If you make soup of already cooked | meat, pour hot, but not boiling water over it. Take care that the soup-kettle or stewpan Time and attention are required to achieve is perfectly clean and free from any grease a good soup. or sand. An iron soup-pot should be washed the moment you have finished using it, with Stock. a piece of soda the size of a small nutmeg, dissolved in hot water, to remove all greasi- Make your dark stock of beef ; mutton ness or taste of onion. A teaspoonful of gives a peculiar and tallowy taste unless it potash will answer the same purpose. has been previously roasted ; then it may Remember that slow boiling is necessary help, but it will not do to make stock alone. · to make good soup. Let your meat be fresh and lean ; cut it Do not uncover the soup-kettle more in tiny pieces. Draw the juices of the meat frequently than necessary for skimming it out before you add the water, by putting it clean ; but if your soup is too weak, do not in a stewpan with half a pint of water (or cover the pot in boiling, as the water will less) and a quarter of a pound of butter, evaporate in steam and leave your liquor and letting it stew till a glaze is formed on stronger. Skim frequently; it is important the pan; then set it aside and let it simmer Stock for Soups. 79 for six or seven hours very slowly. The al- be empty, as almost any meats (save salt bumen will then rise and bring with it meats) or fowls make stock; the remnants all the impurities of the meat. This is should never be thrown anywhere but into called the scum. By skimming it off care- the stock-pot, and should too much stock fully, the soup is cleared. Keep your be already in your possession, boil it down fire of an equal temperature, and bewareto a glaze ; waste is thus avoided. of letting the stock boil fast; if it does the scum will dissolve and part will sink Cheap Stock. to the bottom, and render it difficult for you to clarify your stock. Add cold Time, six hours. water, if necessary, to make the scum rise. When the stock is clear of the albumen let 210. Three or four quarts of the liquor in it boil, and put in the broken bones in a which mutton or beef has been boiled ; any bag, and the gristly part of cold meat, bones of dressed meat; trimmings of poultry; trimmings, &c., &c. ; for, from the bones, meat, &c.; two large onions ; five cloves ; as has been already said, you will get gela- pepper and salt to taste ; one turnip; two tine, the nutritious part of the stock. They carrots; a head of celery ; a bunch of should be well broken up; the smaller the savoury herbs; a sprig of parsley ; two better, so as to present the larger amount of blades of mace. surface. Put any bones of roast beef, trimmings of Add flavouring and vegetables, and then meat and poultry into a stew-pan; add a let the stock simmer again. | head of celery cut into pieces, two onions Six or eight hours will make it fit for use ; stuck with cloves, a turnip, carrot, savoury to preserve its flavour it will be well then to herbs, with a sprig of parsley, two blades of remove it from the fire ; but do not let it mace, a few pepper corns, and a little pepper cool till it is quite made. and salt ; pour in four quarts of the liquor Let it stand during the night ; the next in which any meat has been boiled ; set it day take off the fat, and put it by in a stone over a slow fire, and let it simmer gently for jar for use. quite six hours. Remove all the scum the If your stock is made in an uncovered moment it rises, and continue to do so until stewpan it will be all the stronger, for water the stock is clear; then strain it through a evaporates, and consequently there will be fine hair sieve, and it will be fit for the less of it left with the juices of the meat. Brown stock may be made from ox-cheek, shin of beef, ox-tail, brisket or flank of Bone Stock for Soup. beef. Time, two to three hours. General Stock-pot. 211. Bones of any meat which has been 209. Stock, in its composition, is not con- dressed, as sirloin bone; leg of mutton fined to fresh meat only, any meat or bones bone, &c., &c.; two scraped carrots; one are useful ; pieces of beef, from any part stick of celery ; enough cold water to cover from which gravy can be extracted ; bones, the bones, or enough of the liquor left from skin, brisket, or tops of ribs, ox-cheek, pieces braising meat to cover them ; one spoonful of mutton, bacon, ham, and trimmings of of salt. turkeys, fowls, veal, &c.; and also of hare Break the bones into very small pieces, and pheasant, if they are old and fit for no put them into a stew-pan with the carrots other purpose ; in fact, anything that will and celery ; cover them with cold water, or become a jelly, will assist in making stock; cold braise liquor; and let it boil quickly to this medley of ingredients add carrots till the scum rises ; skim it off and throw in cut into slices, herbs, onions, pepper, salt, some cold water, when the scum will rise spice, &c. ; and when all have stewed until again. This must be done two or three the stock is of a rich consistency, take it times, tiil the stock is quite clear; then from the fire and pour it out to cool. When draw the pan from the fire and let it stew cold, all the fat must be taken off, and it for two hours, till all the goodness is ex.. must be poured clear from the sediment. tracted from When the soup is required to be very rich, let it stand all night. The next day take off the jelly from a cow-heel, or a lump of the grease very carefully, not leaving the butter rolled in flour, must be added to the least atom on it, and lift it from the sedi- stock. ment at the bottom of the pan. It will then The stock-pot should never be suffered to be fit for use. use.. Beef Soup-Soupe et Bouilli. Browning for Soups. When done, take out the bunch of thyme, 212. Three tablespoonfuls of sugar; about and it will be ready to serve. a pint of boiling water. Put three tablespoonfuls of brown sugar Soupe et Bouilli. into a frying-pan; set it on the fire to brown, Time, eight hours. stirring it with a wooden spoon, that it may not burn. When sufficiently dark-coloured, | 215. Two pounds and a half of brisket of stir into it about a pint of boiling water ; l. : beef; two pounds of the leg of mutton ; when it is thoroughly incorporated, put it i piece of beef; one gallon of water; one into a bottle ; and when cold, cork it closely | onion ; two carrots; two turnips; one leek; over ; and use a tablespoonful or more, as one head of celery ; three cloves; a little may be required, to give a colour to your whole pepper; one French roll; one head of endive. soup. A burnt onion or two can be made use of Take about two pounds and a half of for the purpose of browning, and are often brisket of beef, roll it up tight, and fasten it considered far better than the above receipt. with a piece of tape. Put it into a stew-pan Or onions, after the outer skin has been with two pounds of the leg of mutton, piece taken off, dried in a slow oven until a dark of beef, and a gallon of water ; let it boil brown, and pressed flat like biffins, are very | slowly, skim it well, and put in an onion useful to keep by you, as with care they can stuck with cloves, two carrots, two turnips, be preserved good for some time. a leek, a head of celery cut into slices, with some whole pepper. Cover the stew-pan close, and stew the whole very slowly for To Clarify Stock or Soups seven hours. About an hour before it is served, strain the soup quite clear from the 213. The whites of two eggs to about four meat. Have ready a few boiled carrots cut quarts of stock or soup; two pints and a into wheels, some turnips cut into balls, the half of cold water. endive, and a little celery cut into pieces. Whisk the whites of two very fresh eggs Put thes Put these into a tureen with a roll, dried with half a pint of water for ten minutes ; after removing the crumb. Pour the soup then pour in very gently the four quarts of over these boiling hot, add a little salt and boiling stock or soup; whisking it all the Cayenne, remove the tape from the beef, time. Place the stew-pan over the fire : 1 and serve it on a separate dish. skim it clear; and when on the point of boiling whisk it all well together; then draw Plain Soup.. it to the side, and let it settle till the whites Time, eight hours and a half. of the eggs become separated. Strain it through a fine cloth placed over a sieve, and ..:216. Two pounds of bones ; half a pound it will be clear and good. of calf's liver, and a small piece of lean ham or mutton; two turnips; two carrots ; a burnt onion; two bay-leaves; a sprig of Beef Soup. thyme; four cloves; two ounces of rice; Time, eight hours. pepper and salt. Put two pounds of bones into a stew-pan 214. Five pounds of shin of beef; a quart with half a pound of calf's liver, and a small of water to each pound of meat ; one head of piece of ham or mutton. Add a little pepper celery ; one onion ; four small, or three large and salt, two turnips, two carrots, a burnt carrots; two turnips; a bunch of sweet onion, the bay-leaves, thyme, cloves, and herbs; pepper and salt. rice ; pour in a quart of water, and let it Cut off the meat from a shin of beef, and simmer for half an hour, then add six pints put the bone into a stew-pan with five of hot water, or the liquor in which mutton quarts of water, and let it boil slowly for has been boiled, and let it stew gently for four hours. Then strain it into a large eight hours. Skim it frequently, and when basin, and when cold, remove the cake of done strain it through a sieve, and serve ; fat. Cut the meat into small pieces, and half a head of celery cut into pieces, and · put them into a stew-pan with the strained boiled with it improves the broth, and a few gravy, the bunch of herbs, tied together, a slips may be served with it. large head of celery, one onion, the four carrots, and two turnips, all cut up small. Very Cheap Soup. Let them simmer slowly for four hours, seasoning them with pepper and salt to your Time, four hours. taste, and adding a spoonful of browning. ! 217. One pound and a half of lean beef ; Cottage Soup Baked-Calf's Head Soup. · 81 six quarts of water ; three onions ; six tur- in and let it boil ten minutes, or till the cab- nips; thyme ; parsley ; pepper and salt ; a bage be done to taste, though when boiled half pound of rice ; one pound of potatoes ; fast and green it eats much better. Season one handful of oatmeal. it with a little salt, and throw it over thin Cut the beef into small pieces, and put slices of bread in a tureen. them into a stew-pan with the water. onions, and the turnips ; add a bunch of thyme and A French Receipt. parsley, a seasoning of pepper and salt, half a pound of Patna rice, a pound of potatoes Pot au Feu. peeled and cut in quarters, and a handful of Time, three hours. oatmeal. Let all stew for four hours, and 221. Three quarts of water; four pounds serve. of meat ; two teaspoonfuls of salt; three small carrots; three middling-sized onions Cottage Soup—a very Cheap Soup. (one being stuck with two cloves) ; a head Time, four hours. of celery; a bunch of thyme; a bay-leaf, 218. Two ounces of dripping; half a and a little parsley, tied together; two tur- pound of any solid fresh meat in dice one nips; a burnt onion, or a little browning. inch square; a quarter of a pound of onions ; Put the meat into a stock-pot full of water, a quarter of a pound of turnips; two pounds de set it over a slow fire, and let it gently boil, of leeks; three ounces of celery ; half a carefully taking off the scum that will rise to pound of rice ; three ounces of salt ; a quar- the top. Pour in a teacupful of cold water ter of an ounce of brown sugar ; six quarts to help the scum to rise. When no more of water. scum rises, it is time to put in the vegetables, Put the meat, sugar, dripping, and onions which you should have ready washed and into an iron saucepan; stir them till lightly tlv prepared. Cut the carrots in slices, stick browned ; add turnips, celery, leeks. Stir the onions with cloves, cut the turnips each ten minutes. Mix well with it a quart of in four pieces. Put them into the pot, and cold water and rice. Add five quarts of hot let them boil gently for two hours. If the water, and salt to your taste. Stir occasion- water boils away too much, add a little hot ally till it boils. If to be kept, stir gently i water in addition. A few bones improve the till the soup is nearly cold. Let it simmer soup very much. three hours. It is not necessary to keep the pot very closely covered. It is better to raise the lid Cottage Soup Baked. a little ; it facilitates the operation. Time, three or four hours. Cocoa Nut Soup. 219. A pound of meat ; two onions; two carrots; two ounces of rice; a pint of whole Time, one hour and a quarter. peas; pepper and salt ; a gallon of water. 222. Three ounces of grated cocoa nut; Cut the meat into slices, put one or two three pints of veal stock ; some cold at the bottom of an earthen jar or pan, lay stock; a little corn or rice flour; half a pint on it the onions sliced, then put meat again, of cream; salt to then the carrots sliced. Soak the pint of Put the cocoa nut (omitting the dark rind) peas all the previous night, put them into the veal stock; boil it gently for one with one gallon of water. Tie the jar down, hour, then mix with it a little cold stock, and put it in a hot oven for three or four and sufficient corn or rice flour to make the hours, I soup sufficiently thick ; season to taste, add the cream, and simmer all for a quarter of Poor Man's Soup. ; an hour. Nutmeg or mace may be added. Time, one hour and ten minutes. if liked. 220. Two quarts of water ; four spoonfuls Chicken Broth. of beef dripping ; an ounce and a half of butter ; a pint basinful of raw potatoes ; a Time, one hour. young cabbage; a little salt. 223. A full-grown chicken; three pints of Put two quarts of water in a stew-pan, water or weak broth ; half a teacupful of and when boiling throw in four spoonfuls of pearl barley or rice; pepper and salt. beef dripping and an ounce and a half of Cut up a chicken, put to it the cold water, butter, a pint basinful of raw potatoes sliced, or weak broth, a tablespoonful of salt, half and let them boil one hour. Pick a young a teacupful of pearl b cabbage, leaf by leaf, or the heart of a white ferred); cover it close and let it simmer for cabbage, but do not chop it small, throw it an hour, skim it clear, and add pepper to 82 Calf's Head Soup-Cock-a-Leekie. your taste. The chicken may be placed on bunch of pot-herbs; half a pound of rice; a dish with pieces of butter over it, a dust of one teaspoonful of curry powder; a little pepper, and served with mashed potatoes. pepper and salt ; three quarts of water. Cut the meat from an ox-cheek, and soak Calf's Head Soup. it for two hours; then put it in a stew-pan with four onions cut in slices, and the Time, two hours and a half. savoury herbs; add three quarts of water, 224. Half a calf's head; three quarts of stew it slowly, and remove the scum fre- water that meat has been boiled in; a bunch quently. Then strain it; add to it half a of sweet herbs; two blades of mace; one pound of soaked rice, the teaspoonful of onion; six ounces of rice flour; three spoon- curry powder, pepper and salt to your taste, fuls of ketchup; six cloves, and a little and stew it again for four hours. pepper and salt. After thoroughly cleaning half a calf's Best Manner of Making Clear Soups. head, rub over it a little salt, and put it to soak in cold water for about six hours. Time, eight hours. Then put it into a stew-pan with the three l 227. Sever or eight pounds of shin of quarts of liquor, one onion stuck with cloves, beef; a slice of ham; one dozen onions ; six and a bunch of sweet herbs. Boil and skim cloves; two blades of mace; a little whole it well for an hour and a half, take out the pepper : two or three turnips ; two or three meat, and strain the soup through a sieve. carrots; two heads of celery ; a few leeks; Mix a little flour with three spoonfuls of one onion ; a bunch of parsley and thyme ; ketchup, stir it into the soup, and let it six bay-leaves ; white of an egg ; a few leaves simmer for a few minutes. Then cut the of lettuce ; tarragon, and chervil ; season to head into square pietes, put it to the soup, taste. and let it simmer again until quite tender. | Grease the bottom of a stewpan or stock- Grease the bottom of a stewpa Add pepper, salt, pounded mace, and the pot slightly with butter ; slice a large onion juice of a lemon. Serve with forcemeat thin, cut the meat off the shin in small balls in the tureen. pieces, put them in the stock-pot. and set them over a quick fire to draw down. Put Calf's Feet Soup. in the bones ; add boiling water, allowing a pint to each pound of meat ; when it boils Time, two hours and a half. up remove it to the side. Let it simmer ten 225. Four calf's feet ; a bunch of thyme minutes ; skim off all the fat quite clean, and parsley : two shallots ; half a blade of then add one dozen onions. sticking two mace ; a little salt; one head of celery ; one ne cloves in three of them, two blades of mace, onion stuck with three cloves ; yolks of three a little whole pepper, two or three carrots, eggs; two tablespoonfuls of cream; a glass and the same of turnips, a bunch of thyme of white wine. and parsley, and six bay-leaves tied up in a Divide four calf's feet, and put them into bunch, and boil it slowly for eight hours. a stew-pan with a bunch of herbs, two wo! Then strain it through a sieve into a large shallots, one onion stuck with three cloves, pan. The next day take off the fat, wipe off a head of celery cut into pieces, half a blade all remaining grease with a napkin wrung of mace, and a little pepper and salt ; pour out of hot water ; boil it ten minutes, and over them rather more than two quarts of pour it into small basins. Before using it, weak stock, and boil them slowly for about put it into a stewpan ; add a slice of lean two hours. Then strain the soup into an- ham chopped fine, carrot, turnip, and celery other stew-pan, thicken it with a piece of also chopped fine, and boil it twenty minutes. butter rolled in flour ; boil it up again, skim Strain it through a sieve into a basin, and off all the grease, and strain it again through let it stand till quite cold, then put it into a a fine sieve; add it to the feet cut into small stewpan ; add the white of one egg well pieces, and a few forcemeat balls. When whipped. When it boils, draw it to the side; ready to serve, stir into it the yolks of three let it simmer ten minutes, then strain it or four well-beaten eggs, and two table-through a napkin before sending up. Boil spoonfuls of cream: stir it over a clear fire in the soup a few leaves of lettuce, tarragon, for a few minutes, and serve up very hot. and chervil, and season to taste. Curry Soup. Time, six hours. 226. One ox-cheek ; four onions ; one Cock-a-Leekie. Time, three or four hours. 228. One fowl ; three bunches of winter Hotch-Potch-Scotch Mutton Broth. 83 leeks ; pepper and salt; and five quarts of Mutton Soup. medium stock. Time, thirteen hours. Well wash the leeks, take off part of the heads and the roots, scald them in boiling 231. Seven pounds of neck of mutton : water for five or six minutes, and then cut seven pints of water; a bunch of sweet herbs; them into small pieces. Put a fowl trussed one onion ; three turnips; three carrots; a as for boiling into a stewpan, with the pieces | little pepper and salt; and three dessert. of leek, a little pepper and salt, and nearly spoonfuls of arrowroot. five quarts of stock ; let the whole simmer! Put seven pounds of neck of mutton into very slowly at the corner of the fire for three a stewpan with seven pints of water, a large or four hours, keeping it well skimmed. | bunch of sweet herbs, an onion, three tur- When ready to serve, take out the fowl, cut nips, three carrots, and a little pepper and it into neat pieces, place them in a tureen, salt. Let it remain at the side of the fire for and pour the leeks and the broth over them at least ten hours, stirring it frequently. Put (the leeks being made into a purée), as the it by until the following day, then place it soup should be very thick of leeks. lover the fire until it boils, when it must be This soup is greatly improved by warming | put on the side of the stove to simmer slowly it up a second time. It will keep for some for three hours. When done, take out the little time good. meat, which must be served on a separate dish, garnished with carrots and turnips. Hotch-Potch. Strain the soup through a hair sieve, and I when cold take off the fat, and add a little Time, after it is made, a quarter of an hour. i pepper, salt, and three dessertspoonfuls of 229. One pint of peas ; three pounds of arrowroot mixed smooth, and stirred gradu- the lean end of a loin of mutton; one gallon any n ally in to thicken it. of water; four carrots; four turnips ; pepper and salt; one onion; one head of celery. Scotch Barley Broth. Put a pint of peas into a stewpan with a Time, three hours and a half. quart of water, and boil them until they will pulp through a sieve. Then take the lean 232. Knuckle of veal ; three-quarters of a end of a loin of mutton, cut it into chops, pound of Scotch barley ; seven onions; two put it into a stewpan with a gallon of water, heads of celery ; two turnips; and enough the carrots and turnips cut into small pieces, water to cover the meat. and a seasoning of pepper and salt. Boil it Throw the barley into some clean water ; until all the vegetables are quite tender, put when thoroughly cleansed place it with a in the pulped peas and a head of celery, and knuckle of veal in a stewpan ; cover it with an onion sliced ; let it boil fifteen minutes, water; let it boil very slowly; add the onions; and serve. and simmer it slowly for two hours, skimming it well ; then add the celery and the turnips cut in slices, or any shape you please; add Kidney Soup. as much salt as required ; and let it sim- Time, six hours. mer for an hour and a half, skimming it con- 230. One bullock's kidney ; three sticks stantly; then serve. If it is intended to serve the veal with it, take two pints of the of celery ; three or four turnips ; three or broth, put it in a stewpan over a clear fire, four carrots; a bunch of sweet herbs; pepper add two spoonfuls of flour, stirring the broth and salt; a spoonful of mushroom ketchup; the liquor in which a leg of mutton has been as you shake it in until it boils: then add a little pepper and Cayenne, and a glass of boiled. Add to the liquor from a boiled leg of port of port wine ; boil for ten minutes, and strain it mutton a bullock's kidney, put it over the ove the over the veal in a hot dish. fire, and when half done take out the kid- ney, and cut it into pieces the size of dice. Scotch Mutton Broth. Add three sticks of celery, three or four tur- nips, and the same of carrots, all cut small, Time, three hours and a half. and a bunch of sweet herbs tied together. 233. Six pounds of neck of mutton ; three Season to your taste with pepper and salt. quarts of water ; five carrots ; five turnips ; Let it boil slowly for five or six hours, add-two onicns ; four tablespoonfuls of Scotch ing the ketchup. When done take out the barley; and a little salt. herbs and serve the vegetables in the soup. Soak a neck of mutton in water for an It is always better (as all soups are) made hour, cut off the scrag, and put it into a the day before it is wanted. stewpan with three quarts of water. As soon 84 Mulligatawny, Ox-Head, and Ox-Tail Soups. as it boils skim it well, and then simmer it Mulligatawny Soup. for an hour and a half. Cut the best end of the mutton into cutlets, dividing it with two Time, two hours. bones in each. Take off nearly all the fat 236. One rabbit, or one fowl ; five onions ; before you put it into the broth; skim it the a slice of garlic ; three pints of stock ; two moment the meat boils, and every ten mi- tablespoonfuls of curry powder ; two ounces nutes afterwards : add five carrots,' five tur- of powdered almonds; a little lemon or nips, and two onions, all cut into two or mango juice ; a good lump of butter, and three pieces; and put them into the soup salt to taste. soon enough to be thoroughly done ; stir in | Cut up a rabbit or fowl into small pieces, four tablespoonfuls of Scotch barley well and brown them in a frying-pan. Then put washed in cold water; add salt to your taste; them into a stew-pan with the onions fried, and let all stew together for three hours; a slice of garlic, and three pints of stock, about half an hour before sending to table into which you have previously mixed the put in a little ciropped parsley, and serve all currie powder ; let all simmer gently for two together. hours, then add the almonds pounded, the lemon or mango juice, with a lump of butter Mock Turtle Soup. and salt to taste. Serve very hot and send up a large dish of boiled rice with it, or the Time, twelve hours and a half. rice may be put into the soup if preferred. 234. Ten pounds of the shin of beef ; a bunch of sweet herbs; two onions ; half a Ox-Head Soup calf's head ; a very little flour ; a little pounded mace and cloves; two spoonfuls of Time, four or five hours. mushroom ketchup; pepper and salt; a glass 237. One ox-head; one head of celery; of sherry; and some egg-balls. two carrots; two onions; one turnip; thirty Take about ten pounds of the shin of beef, black pepper corns; twenty-five of allspice ; cut it into small pieces, and fry the lean part a teaspoonful of salt; a bunch of sweet a light brown ; put the rest of the beef into herbs ; a bay-leaf; a little browning; a glass a stewpan with boiling water, and stew it l of white wine ; and five quarts of water. for eight hours, with a bunch of sweet herbs, After the head has been soaked for two or and two onions. When cold, take off the three hours, the bones must be broken, and fat. Then get half a calf's head with the the whole well washed in warm water ; then skin on, half boil it, and cut it into small put it into a stewpan with five quarts of square pieces, put it into the soup, and let cold water, cover it closely over, and as it it stew all together till quite tender. Thicken boils, which should be slowly, skim it well. it with a very little flour, add the mace, | Put in a head of celery cut into pieces, two cloves, mushroom ketchup, and a little soy, carrots, two onions, one turnip, the pepper Season it with pepper and salt to your taste. corns, and allspice, with a bunch of sweet Put in a few egg-balls, and a wine glass of herbs. Cover it over, and set the pan over sherry. a slow fire, taking care to remove the scum, and let it stew gently for three hours, or A Flavouring to make Soup taste like until reduced to four quarts. Take out the Turtle. head and put it on a dish. Strain the soup through a fine sieve, and set it by to cool. Time, one week. The next day cut the meat from the head 235. An ounce and a half of shallot wine ; | into small pieces, drain off the liquor, and an ounce and a half of essence of anchovies ; | after removing the fat, put it with the meat a quarter of a pint of basil wine; two ounces into a stewpan, and let it simmer gently for of mushroom ketchup ; half a teaspoonful half an hour, when it will be ready to serve. of curry powder ; half an ounce of thin The oftener this soup is warmed the richer lemon peel; half a drachm of citric acid. it becomes. Before sending it to table add Pour one ounce and a half of shallot wine a glass of white wine. into the same quantity of essence of ancho- vies ; add a quarter of a pint of basil wine, Ox-Tail Soup. half that quantity of mushroom ketchup, Time, four hours and a half. and stir in about half a teaspoonful of curry powder ; also add half an ounce of thin 238. Two ox-tails; a quarter of a pound lemon peel, half a drachm of citric acid, of lean ham; a head and a half of celery; and let it remain for a week. It will be two carrots; two turnips; two onions ; a wound, when added to soup, to give the bunch of savoury herbs; five cloves; a tea- flavour of turtle. spoonful of peppercorns; one bay-leaf; Curry Soup, Veal Broth, and White Soup. 85 a wine glass of ketchup, and one of port nip; half a pound of rice; three blades of wine, with three quarts of water. mace, and a little salt. Cut up two ox-tails, separating them at Cut four pounds of scrag of veal into small the joints ; put them into a stewpan with pieces, and put them into a stewpan. Pour about an ounce and a half of butter, a head over them three quarts of water, and set it of celery, two onions, two turnips, and two over the fire. When the scum rises, skim carrots cut into slices, and a quarter of a it off. Add one onion, one turnip, three pound of lean ham, cut very thin; the blades of mace, and a little salt. Let it all pepper corns and savoury herbs, and about stew slowly for two hours. Then strain it half a pint of cold water. Stir it over a through a sieve, and put in a quarter of a quick fire for a short time to extract the pound of rice boiled very tender. Boil it flavour of the herbs, or until the pan is again for ten minutes, and serve it. covered with a glaze. Then pour in three quarts of water, skim it well and simmer Cheap White Soup. slowly for four hours, or until the tails are tender. Take them out, strain the soup, Time, one hour. stir in a little flour to thicken it, add a glass ur to thicken it, add a glass | 241. Remains of cold veal, game, poultry, of port wine, the ketchup, and half a head or rabbit • one quart of stock made of bones. of celery (previously boiled and cut into Chop up any remains you may have of small pieces). Put the pieces of tail into cold veal, chicken, game, or rabbit roasted the stewpan with the strained soup. Boil dry. Grate them, beat them in a mortar, it up for a few minutes, and serve. and rub them through a tammy or sieve. This soup can be served clear, by omit. Then add to the panada a quart of stock, ting the flour and adding to it carrots and put it into a stewpan, and pay great atten- turnips cut into fancy shapes, with a head of tion to skimming it. celery in slices. These may be boiled in a little of the soup, and put into the tureen before sending it to table. An Excellent White Soup. Time, five hours and a half. Curry Soup. 242. Two pounds of scrag of mutton ; a knuckle of veal after removing some col. Time, nearly two hours. lops; two shank bones of mutton; a quarter 239. One fowl; three or four onions ; l of a pound of lean bacon ; a bunch of sweet two ounces of butter; a little flour; one large herbs; the peel of a lemon; two onions; tablespoonful of curry powder; three table- four blades of mace : two teaspoonfuls of spoonfuls of gravy soup; one tablespoonful white pepper ; seven pints of water ; two of tamarinds. ounces of vermicelli; a quarter of a pound Mince small three or four onions accord- of sweet almonds; a slice of cold veal or ing to their size, put them into a saucepan chicken; a slice of bread; one pint of with two ounces of butter ; dredge in some cream ; and a pint of white stock. flour, and fry them of a light brown, taking Take two pounds of scrag of mutton, a care not to burn them ; rub in by degrees a knuckle of veal after cutting off sufficient large tablespoonful of curry powder till it is meat for collops, two shank bones of mutton, quite a paste, gradually stir in three table- and a quarter of a pound of lean bacon with spoonfuls of gravy soup, mixing it well to- a bunch of sweet herbs, the peel of half a gether; boil it gently until it is well fla- lemon, two onions, three blades of mace, voured with the curry powder, strain it into and some white pepper; boil all in seven another saucepan, and add a fowl skinned pints of water till the meat falls to pieces. and cut into small pieces, stew it slowly for Skim it well; set it by to cool until the an hour, take out half a pint of the soup and next day ; then take off the fat, remove the stew in it a large tablespoonful of tamarinds, jelly from the sediment, and put it into a until you can easily take away the stones ; stewpan. Have ready the thickening, which strain, and stir into the soup ; boil all to- is to be made of half a pound of sweet al- gether for a quarter of an hour. Serve rice monds blanched and pounded in a mortar, with it. with a spoonful of water to prevent them from oiling; a large slice of cold veal or Veal Broth. chicken minced, and well beaten with a slice of stale bread ;' all added to a pint of Time, two hours and three-quarters." cream, half the rind of a lemon, and a blade 2:40. Four pounds of the scrag of veal ; of mace finely powdered. Boil it a few mi- three quarts of water; one onion; one tur- | nutes, and pour in a pint of stock; strain 86 Soups-in Haste, Baked, Vermicelli, Macaroni, &c. and rub it through a coarse sieve; add it to | about one pound and a half of scrag of the rest. with two ounces of vermicelli, and mutton : five o boil all together for half an hour. ounces of butter; three blades of mace; two carrots ; one onion ; four cloves ; four Wrexham Soup. heads of celery ; a bunch of sweet herbs ; one anchovy ; four ounces of vermicelli ; Time, six or seven hours. a little pepper, salt, Cayenne; a French 243. One pound of lean beef, and every roll, and four quarts of water. description of vegetables in season; no Cut about four pounds of knuckle of water. | veal, one pound and a half of the scrag of Cut a pound of gravy beef into very small mutton, and a few slices of ham, into small pieces ; put them into a half gallon jar; fill pieces ; put them into a stewpan with one it up with every description of vegetables, onion stuck with cloves, and four ounces of even lettuces. Tie the jar over with a blad-butter ; then add the carrots, mace, bunch der, and put it over the fire in a deep sauce- of sweet herbs, one anchovy, and the celery. pan of boiling water, or in the oven, which Mix all together, cover it close, and set it is far better, for at least six hours. over the fire till all the gravy has been This generally makes sufficient soup for extracted from the meat ; pour the liquor four persons. A little pepper and salt must into a basin, let the meat brown in the pan, be added. and add to it four quarts of water ; boil it Soup in Haste. slowly till it is reduced to three pints, strain it, and stir in the gravy drawn from the Time, half an hour. meat. Set it over the fire, add the vermi. 201. One pound of cold cooked meat : celli, one head of celery cut small, a little two ounces of butter ; one tablespoonful of Cayenne, and salt ; boil it up for ten mi- flour; one quart of water ; a few slices of nutes. Lay the roll in the tureen, pour the browned bread. soup over it, and strew some vermicelli on Chop your meat very fine, and put a | the top. pound of it into a stewpan with two ounces Vermicelli can also be made by boiling of butter, and pepper and salt to taste. one quart of clear stock, adding two ounces Dredge over it an even tablespoonful of of vermicelli to it while boiling, first cutting flour; then add a quart or more of boiling the vermicelli into short lengths, and boiling water, cover it close, and set it over a mo- it again for ten minutes. derate fire for half an hour. Strain it through a loose cloth; toast some thin slices Macaroni Soup. of bread delicately brown, cut them in small squares or diamonds, put them into a tureen, Time, three-quarters of an hour. vermicelli boiled ,tender may be put to the onion ; five cloves ; one ounce of butter ; 247. Four ounces of macaroni ; one large soup ten or twelve minutes before serving. and two quarts of clear gravy soup. Baked Soup. Put into a stewpan of boiling water four ounces of macaroni, one ounce of butter, Time, four hours. and an onion stuck with five cloves. When 245. One pound and a half of meat ; any the macaroni has become quito tender, trimmings from joints ; one onion; two drain it very dry, and pour on it two quarts. carrots ; two ounces and a half of Patna of clear gravy soup. Let it simmer for ten rice; one pint of split peas ; eight pints of minutes, taking care that the macaroni does water. not burst or become a pulp ; it will then be Cut the beef or mutton, and the vege- ready to serve. It should be sent to table tables in pieces, season them with a little with grated Parmesan cheese. Macaroni is a great improvement to pepper and salt, and put them into a jar : a white soup, or to clear gravy soup, but it Pour in four quarts of water, cover the jar mu r. cover the inr must be previously boiled for twenty minutes very closely, and set it in the oven to bake. / in water. When done, strain it through a sieve, and erve it up very hot. Soup (Liebig). Time, ten minutes. Vermicelli Sonp. | 248. One pound of gravy beef ; one pint Time, three hours and a half. of water ; one carrot ; one turnip; one 246. Four pounds of knuckle of veal ; 1 onion ; one clove. Soups—Pepperpot, Giblet, Vegetable, &c. Take a pound of gravy beef without bone, carrots; a bunch of parsley; forty pepper mince it very fine, and pour on it a pint of corrs; a little salt and pounded mace; three water in which a turnip, carrot, onion, and quarts of water. a clove have been boiled. Let it simmer by. Cut two old rabbits into joints, dredge the side of the fire ten minutes, and it is them with a little flour, ard fry them lightly fit for use. When strained off, it will with two onions cut into slices. Put them make two small basins of soup. Stir before into a large stewpan, and pour gradually using. over them three quarts of hot water, add a · Pepperpot. little salt and pounded mace, the pepper corns, bunch of parsley, and the carrots cut Time, three hours and a half. into slices, boil the whole slowly for five hours 249. Four pounds of gravy beef; six and a half. Skim it well, strain off the soup, quarts of water ; a bouquet of savoury and set it to cool, that the fat may be thorough- herbs; two small crabs or lobsters ; a largely taken off. Put it again into a stewpan, bunch of spinach ; half a pound of cold make it hot, and serve with sippets of fried bacon ; a few suet dumplings, (made of bread. flour, beef-suet, and yolk of one egg); one! Giblet Soup. pound of asparagus tops ; Cayenne pep- Time, three hours. per ; pepper and salt to taste ; juice of a lemon. 252. The giblets; a pint and a half of water; Put four pounds of gravy beef into six one onion ; three or four cloves; a small quarts of water, with the bouquet of savoury piece of toasted bread; a bunch of sweet herbs ; let it simmer well till all the good herbs, pepper-corns and salt. ness is extracted, skimming it well. Let it! Crack the bones, put one pint and a half stand till cold, that all the fat may be taken of water to them, an onion stuck with cloves, off it. Put it into a stewpan and heat it. a small piece of toasted bread, a bunch of When hot, add the flesh of two middling- sweet herbs, some pepper corns and salt. sized crabs or lobsters, nicely cut up, spinach Let all simmer very gently till the giblets are well boiled and chopped fine, half a pound quite tender. When cold, take off all the fat. of cold bacon or pickled pork, dressed pre- If you wish it to be rich, add two pounds of viously and cut into small pieces, a few shin of beef. small dumplings, made very light with flour, beef-suet, yolk of egg, and a little VEGETABLE SOUPS. water. Add one pound of asparagus tops, The vegetables should be nicely prepared season to your taste with Cayenne, sait, for these une pepper, and juice of a lemon ; stew for Cut carrots in thin rounds with the edges about half an hour, stirring it constantly. notched ; grated, they give an amber colour Hare Soup. to soup. Wash parsley carefully and cut it small. Time, eight hours. Cut turnips into thin slices, and then divide 250. One hare ; a pound and a half of the round in four. Cut leeks in slices. Cut gravy beef; one pound of bones; a slice of celery in half-inch lengths, the delicate green lean bacon ; a bunch of sweet herbs ; one leaves impart a fine flavour to the soup. Take onion; a spoonful of soy; a little Cayenne, the skins from tomatoes and squeeze out salt; and two quarts of water. some of the seeds. Add a lump of sugar to Cut an old hare into pieces, and put it into soups of vegetables or roots, to soften them a large jar with a pound and a half of gravy and improve the flavour. beef, a pound of bones well cleaned, a slice of lean bacon, one onion, and a bunch of Vegetable Soup. sweet herbs. Pour over it two quarts of Time, four hours and a half. water, and cover the jar well over with 253. Three onions ; six potatoes; six car- bladder and paper; set it in a kettle of rots; four turnips; half a pound of butter; boiling water, and let it simmer till the hare four quarts of water; one head of celery; a is stewed to rags. Strain off the gravy, add spoonful of ketchup; a bunch of sweet herbs. an anchovy cut into small pieces, a spoonful Peel and slice six potatoes, five carrots, of soy, with a little Cayenne and salt. Serve three turnips, and three onions; fry them in a few forcemeat balls in the tureen half a pound of butter, and pour over them Brown Rabbit Soup. two quarts of boiling water. Put half a head of celery, a bunch of sweet herbs, a little Time, five hours and a half. pepper and salt, and a crust of bread toasted 251. Two large rabbits; two onions; four I very brown to the above, and let it stew 88 Soups. slowly for four hours, then strain it through through a hair sieve, pressing the carrot pulp a coarse cloth or sieve; put it into the stew-through it. Then boil the soup well for an pan with the remaining half head of celery, hour with the best part of the celery, and a one carrot and turnip cut prettily into shapes, | teaspoonful of pepper, add a little dried and stew them tender in the soup. Add a mint and fried bread, with a little spinach. spoonful of ketchup and serve. A few roast beef bones, or a slice of bacon, will be an improvement. Vegetable Mulligatawny. Simple Pea Soup. 254. A quarter of a pound of butter; two or three small vegetable marrows; two large Time, four hours. onions; three or four apples; two or three 257. One quart of split peas: four quarts tomatoes; one cucumber ; one tablespoonful of water: a quarter of pound of lean and a half of curry powder ; salt to taste; / bacon ; some roast-beef bones ; two heads some good stock ; a squeezed lemon. of celery; three turnips; a little pepper, Put the butter into a fryingpan, slightly salt, and Cayenne. brown it; add the marrows cut up and freed Put a quart of split peas into four quarts from seeds; two large onions; three or four of water, with a quarter of a pound of lean apples peeled and cored ; the tomatoes if in ham, and some ribs of beef bones: add a season; and the cucumber cut up, taking head of celery cut small, with three turnips. care not to put any of the seeds in. Stew Let it boil gently till reduced to two quarts. these gently until tender, then add the curry and then rub it through a fine colander with powder; salt to taste. Let this simmer ala wooden Ja wooden spoon. Mix a spoonful of flour quarter of an hour longer, adding sufficient and water well together, and boil it in the good stock to cover them. Reduce it all to soup with another head of celery sliced thin, a pulp and press it through a sieve ; put the and a little pepper, salt, and Cayenne to liquid into a fresh stewpan; take as much your taste. Cut a slice of bread into dice, stock as will make it the required thickness. fry them a light brown, and put them into Add a squeezed lemon if baked, and serve the tureen ; pour in the soup, and serve with the soup as hot as possible. dried mint. Green Pea Soup Maigre. Winter Pea Soup-Plain for Family Use. Time, two hours. Time, four hours and three-quarters. 255. One quart of old green peas; one pint 258. One pint of split peas; three quarts of young peas; two quarts of water ; two of water; a pound and a half of beef; one lettuces; one onion ; a sprig of mint ; three handful of spinach ; one slice of ham or ounces of butter; a handful of spinach; and bacon; a few cloves; a little mace; half a a little pepper and salt. bunch of mint; one lump of sugar; one Boil in two quarts of water one quart of saltspoonful of pepper; same of salt, or to old green peas, and a large sprig of green your taste. mint, until they will pulp through a sieve. Boil one pint of split peas in three quarts Put to the liquor that stewed them a pint of of water till quite soft. Then stew in the young peas, the hearts of two lettuces, a soup a pound and a half of beef and a slice handful of spinach cut small, one onion, and of bacon, with the handful of spinach, the three ounces of butter, melted with just cloves and mace. Let it stew for two hours, enough flour to keep it from boiling, then then rub it through a sieve, then stew in it add all together, and boil the soup for half half a bunch of mint and a little spinach cut an hour. Serve with fried bread. in shreds, with pepper and salt to your taste, and a lump of sugar. Pea Soup without Meat. Serve with fried bread cut into dice, on a Time, three hours. separate dish. 256. One pint of split peas; three quarts Common Carrot Soup. of spring water ; six large onions; outside sticks of two heads of celery ; one bunch of Time, four hours and a half. sweet herbs; two carrots; a little dried mint; 259. Thirteen ounces of scraped carrot to a handful of spinach; a few bones, or tiny a quart of gravy. pieces of bacon, flavour it nicely; pepper Boil as many red carrots in water as you and salt to your taste. require until tender; then cut up the red Boil all these vegetables together till they part and pound it very fine. Weigh it, and are quite soft and tender; strain them to every twelve or thirteen ounces of pounded Vegetable Soups. 89 carrot add a quart of gravy soup, or rich pepper and salt to your taste. Rub the stock, mixed gradually with it; season with crumb of a penny roll through a colander, a little salt and Cayenne ; strain it through put it to the soup, stirring it well to keep it a sieve, and serve it very hot with fried bread smooth as you do so. Boil it two hours cut into dice in a separate dish. more. Ten minutes before you serve it, beat the yolks of two eggs with two spoon- Puree of Carrots. fuls of vinegar and a little of the soup; pour Time, two hours and a half. it in by degrees, and keep stirring it all the 260. Seven or eight carrots ; one onion ; time one way. It will then be ready to serve. one turnip; two or three slices of lean ham This soup will keep three or four days. or bacon; a bunch of parsley; two bay leaves; two dessertspoonfuls of flour ; a Vegetable Marrow Soup. quarter of a pound of butter; one pint of Time, one hour. water ; five pints of stock, and one teaspoon. ful of powdered white sugar. 263. Six small or four large vegetable Scrape and cut into very thin slices all the marrows; half a pint of cream ; one quart red part of seven or eight carrots, slice a small of white stock; pepper and salt. onion and a turnip; put them into a stew- Pare six small or four large vegetable pan with a bunch of parsley, a couple of bay- marrows, cut them into slices, and put them leaves, and fry them in about a quarter of a into a stewpan. Pour over them about two pound of butter, then add the scraped car- | pints of boiling veal stock, and let them rots with a pint of water, and let all stew simmer until they will press through a sieve; until tender; pour in the stock with a little then put the purée into a stewpan with a salt, and two dessertspoonfuls of flour. Stir pint more stock. Add a seasoning of pepper it over the fire, and let it boil for about a Just and salt ; make it very hot, and just before twenty minutes ; strain through a sieve, give vel it is served pour in half a pint of boiling it a boil again for ten or twelve minutes, and cream. serve with croûtons of fried bread in the Palestine Soap. tureen. Time, one hour and a half. Celery Soup. 264. Six pounds of Jerusalem artichokes ; Time, about one hour. three turnips; one head of celery ; one 261. Ten heads of celery ; rather more onion ; half a pint of cream ; a lump of than half a pint of good stock; five pints of sugar; salt and Cayenne to your taste; water ; one pint of cream; a little salt and sufficient white stock to cover the arti- sugar. chokes. After cutting your celery into pieces of Pare and cut into pieces six pounds of about an inch long, put it into a stewpan of Jerusalem artichokes, three turnips, one boiling water, seasoned with a little salt and onion, and a head of celery ; put them into sugar; put it over a clear fire, and when very a stewpan with sufficient white stock to tender take out the celery and pulp it through cover them, and let them boil gently for an a sieve; add it to the stock, and let it stew hour until they are quite tender ; then rub slowly for nearly three quarters of an hour; them through a sieve ; if the purée be too then stir in a pint of nice fresh cream, maké | thick, thin it with a little fresh milk ; boil it very hot, but do not let it boil, and serve all together again ; season it with a spoonful it in a tureen. of sugar, pepper, salt, and Cayenne to your taste. Send it up very hot, with some fried Brown Onion Soup. bread served separately, cut into very small Time, three hours. dice. 262. Six large Spanish onions; five quarts Jardiniere Soup-A Summer Soup. of water; a little pepper and salt; a penny roll; yolks of two eggs; two spoonfuls of Time, one hour and a half. vinegar. 265. Two quarts of clear stock seasoned Skin and cut in thin rings six large to taste; four small carrots; four small Spanish onions, fry them in a little butter turnips; equal quantity of button onions ; till they are of a nice brown colour and very a head of celery ; eight lettuce leaves ; a tender; then lay them on a hair sieve to little tarragon and chervil; one lump of drain from the butter. Put them into a stew- sugar. pan with five quarts of water, boil them for Cut the vegetables in the French vegetable one hour, and stir them often; then add cutter of any pattern you please, or shape 90 Fish Soups. them with the ordinary vegetable scoop as and let them simmer two hours and a half you like best in the form of peas, olives, or more, till it breaks to pieces when tried &c. ; add the leaves and onions, put them with a fork. Strain through a china co- in a soup-kettle, fill it up with two quarts lander, and pour back the liquor into the (or more as required) of clear stock, let it stewpan with a quarter of a pound of butter. boil gently till the vegetables are done, add When boiling, throw in rather more than a a lump of sugar, as is best in all vegetable pint basinful of the following herbs and soups, and serve this soup very hot. vegetables, cut up small : one leek, a few green leaves of marigold, the green ends of Leek Soup—Scotch Receipt. asparagus, or green peas when asparagus cannot be procured, or, what is by many Time, three hours. preferred, the white heart of a cabbage cut 266. Three or four dozen leeks ; four up, half a teacupful of chopped parsley, quarts of beef stock; one teaspoonful of and a bunch of thyme. Mix two heaped pepper; two teaspoonfuls of salt ; one small tablespoonfuls of flour in a pint of milk, fowi. the plucked blossoms of four or five mari- Carefully wash the leeks, and then cut golds, and when the vegetables are done, them into pieces about an inch long, strain throw it into the stewpan, taking care to stir them through a colander; put them into till it comes to a boil; then let it simmer the beef stock, seasoning it according to eight or ten minutes, to take off the raw- taste. Let it boil gently, adding a fowl in ness of the flour, the lid of the stewpan time for it to be well boiled. being off, or it would boil over. Some, who prefer the parsley green, do not throw it in Stock for Brown or White Fish Soups. till after the milk boils. Season with salt Time, two hours. before dishing up, as the salt is apt to 267. Two pounds of English eels; four curdle the milk if added before. Have flounders and trimmings of filleted fish. or ready thin slices of bread in your tureen, a pound and a half of skate ; a blade of land pour the soup over. mace; a little pepper and salt ; one onion ; a bunch of sweet herbs; two parsley roots ; Lobster Soup (American). one head of celery ; four cloves, and two Time, one hour and a quarter. quarts of water. Take two pounds of eels, four flounders, 269. One lobster ; two or three plain bis- and any trimmings of fish. or from filleted cuits ; one quart of milk; one quart of fish, or a pound and a half of skate, clean water ; one tablespoonful of salt; one tea- them thoroughly, and cut them into pieces : spoonful of pepper ; a quarter of a pound of cover them with about two quarts of water ; fresh butter. season with a blade of mace, a little pepper Pick the meat of a lobster already boiled and salt, one onion stuck with four cloves, a from its shell, and cut it into small pieces ; head of celery cut into pieces, and two roll the biscuits to a powder. Put a quart of parsley roots. Let all simmer together for milk and a quart of water into a stewpan, two hours, skim the liquor carefully, and with a tablespoonful of salt, and a teaspoon- strain it off for use. If for brown fish soup, i ful of pepper. When the milk and water are first fry the fish and vegetables brown in boiling hot, add the lobster and pounded butter, and then do as above directed. biscuit, mixed, to the soup with a quarter of Fish-stock will not keep more than two a pound of fresh butter. Let it boil closely or three days, therefore a small quantity covered for half an hour. Pour it into a only should be made, as required. tureen and serve. Fish soups are very economical, as the cheaper kinds of fish can be used for them. Oyster Soup. Time, two hours. Conger Soup. 270. Eighteen shallots; one sprig of 268. Head and tail of a large conger eel; thyme; two bay-leaves ; half a pound of three quarts of water; a quarter of a pound fresh butter ; six ounces of flour; one quart of butter; one leek ; the blossoms and of fish gravy or veal gravy ; four dozen leaves of four or five marigolds; half a pint. oysters ; half a pint of cream. of green peas, or asparagus, or cabbage; Take eighteen shallots cut small, a sprig half a teacupful of parsley, bunch of of thyme, and two bay-leaves : stew them thyme; two tablespoonfuls of flour or till they are a little brown, in half a pound arrowroot; one pint of milk; a little salt. of fresh butter. Add six ounces of flour, Put the head and tail of a large conger stir well together for a few minutes, add the eel in a stewpan, with three quarts of water, veal or fish gravy (made from fish bones), Soups, Young Fisherman's, Haddock, &c. 91 the beards and juice of two dozen oysters. the size of a walnut; a tablespoonful of Let all simmer gently together for two hours. fiour. Skim off all the fat, add half a pint of Separate all the meat from the bones of a cream, and then pass it through a tammy. fine fresh haddock, and pound it in a mortar Blanch two dozen more oysters, beard them, with a pint of picked shrimps; chop a little keep them in their own gravy until wanted : bunch of parsley wanted ; | bunch of parsley very fine, and add it to the put them in the soup a second before send fish with the crumb of a French roll steeped ing up. in half a pint of cream. Beat one egg well and mix it with the above ingredients, which The Young Fisherman's Soup. must then be put into two quarts of good warm broth, and seasoned with the pepper, Time, two hours. salt, Cayenne, and mace; let it boil closely covered for half an hour, and then pulp it 271. One pound (each) of any freshwater through a sieve; thicken the soup with a fish, of different kinds ; one tomato ; two little piece of butter rolled in flour; warm carrots ; one leek; two onions; a bunch of it up and serve. sweet herbs; one teaspoonful of Chili vine- gar; one teaspoonful of soy ; enough water to cover the fish; two turnips; one head of Eel Soup. celery; pepper and salt to taste. Time, one hour and ten minutes. Take a pound (each) of all the fish you have caught in your day's fishing, such as 273. Three pounds of eels; two quarts of carp, dace, roach, perch, pike, and tench, water; a crust of bread; three blades of wash them in salt and water; then put them mace; thirty whole peppers; one onion; in a stewpan with a tomato, two carrots, three ounces of butter; a bunch of sweet one leek, two fried onions, and a bunch of herbs; one carrot; a quarter of a pint of sweet herbs; put as much water to them as cream; three dessertspoonfuls of flour; and will cover them, and let them stew till the a little salt. whole is reduced to a pulp, which will be in Take three pounds of eels, cut them into about three quarters of an hour. Strain off slices, and stew them for ten minutes over the liquor, and let it boil for another hour. a slow fire in three ounces of butter; then Have ready two turnips and a head of pour over them two quarts of water, put in celery, cut into small pieces and previously a crust of bread, an onion cut into slices, boiled ; add them to the fish soup, with the three blades of mace, thirty whole peppers, Chili vinegar and soy, pepper and salt to one carrot, a bunch of sweet herbs, and a taste. little salt; cover the stewpan closely and simmer till the eels are tender, but not bro- Haddock Soup. ken. Mix three dessertspoonfuls of flour with a quarter of a pint of cream rubbed Time, one hour. smooth, add to it the soup, which must be 272. One haddock; one pint of picked previously strained, and the slices of eel shrimps; one egg; half a pint of cream ; taken carefully out; boil it up and pour it one French roll; one tablespoonful of salt; over the sliced eels in your tureen. Toast one teaspoonful of pepper ; a pinch of Cay- a slice of bread, cut it into dice, and place enne; a blade of mace; a piece of butter it at the bottom of the tureen. SAUCES AND GRAVIES. FISH SAUCES. Sauces are expensive, and a housewife A well made sauce is, perhaps, one of the who studies economy, and has only small best testimonies of the skill of the cook, and means, will not use as many nor as varied is a very essential part of a good dinner. A forms, perhaps, of the same sauce, as the badly made sauce will spoil the food with cook in a wealthy family ; but it is econo- which it is served, and is a sure sign of in- mical to be able to serve up a sauce which, efficiency and ignorance in both the cook at a trifling expense, will greatly improve a and her mistress. dinner made, perhaps, from cold remains, 92 Receipts for Melting Butter-Sauces, &c. and for fish, sauce of some kind is absolutely French Melted Butter. required. The sauce peculiar to the English house- Time, three minutes. keeper is Melted Butter ; and yet, common 276. Four ounces of fresh butter; half a as it is, we scarcely ever find it well made. pint of water ; yolks of two eggs; squeeze Now, every lady should know experimentally of a lemon. how to make it, that she may direct her cook. Beat the yolks of two very fresh eggs well, She should also know experimentally how then melt the butter; boil it and pour it in- to make Bread Sauce and common White stantly on the beaten eggs, stirring them and Brown Sauce, on which most other quickly round while you pour in the butter. sauces are founded. Take care that your Put the mixture into the saucepan again, and sauces are delicately flavoured ; if your cook shake it over the fire for a minute, but do is not first-rate, taste them yourself. This not let it boil; then squeeze a little lemon is quite possible, even immediately before juice into it, taking care no pips from the you receive your guests or sit down to your fruit fall into your sauce, as they give a family dinner, as sauces must be made be- bitter flavour. fore the fish is dressed, and kept warm till required in a bain-marie-or, if your kitchen Common Egg Sauce. does not possess that most useful utensil, the saucepan in which they have been made Time, twenty minutes. should be placed in a large stewpan of boil 277. Two eggs; a quarter of a pint of ing water near the fire. melted butter. The thickest saucepans should be used for Boil the eggs for twenty minutes, then this operation, and only wooden spoons take them out of the egg saucepan and put should be used for stirring. Remember, them in cold water to get cool, shell them, also, that your saucepan must be exquisitely and cut them into very small dice, put the clean and fresh if you would have your sauce minced egg into a very hot sauce tureen, and a success, especially when it is melted pour over them a quarter of a pint of boil- butter. Let your fire be clear and not too ing melted butter. Stir the sauce round to fierce. mix the eggs with it. RECEIPTS FOR MELTING BUTTER, Fennel Sauce. Time, ten minutes. The Author's Way. 278. Half a pint of melted butter ; a small bunch of fennel leaves ; a little salt. Time, two or three minutes. Strip the leaves of the fennel from their 274. Two ounces of butter ; a little stems; wash it very carefully, and boil it quickly (with a little salt in the water) till it flour; and about two tablespoonfuls of: ' is quite tender; squeeze it till all the water water. Put about two ounces or two ounces and is expressed from it; mince it very fine, and mix it with hot melted butter. a half of butter into a very clean saucepan, with two tablespoonfuls of water, dredge in a little flour, and shake it over a clear fire, Parsley Sauce. one way, until it boils. Then pour it into Time, six or seven minutes. your tureen, and serve as directed.. 279. Half a pint of melted butter; a bunch of parsley (about a small handful). Melted Butter. Wash the parsley thoroughly, boil it for six or seven minutes till tender, then press Time, one minute. the water well out of it; chop it very fine; make half or a quarter of a pint of melted 275. One teaspoonful of flour; four butter as required (the less butter the less ounces of fresh butter; three tablespoonfuls parsley, of course), mix it gradually with of hot water. che hot melted butter. Mix the flour and butter well together in a basin, till quite smoothly incorporated Green Gooseberry Sauce for Boiled with each other ; then put the paste into a Mackerel. butter saucepan with two or three table. spoonfuls of hot water. Shake it round al- Time, a quarter of an hour. ways in the same direction, or it will become 280. Half a pint of green gooseberries; oily. Boil it quickly for one minute. Itwo tablespoonfuls of green sorrel ; a small Marinades, Lobster and Oyster Sauces, &c. 93 piece of butter; one ounce of sugar; a little Cut the flesh in small pieces, mix it up pepper, salt, and nutmeg. with two-thirds of good cream and one- Wash some green sorrel, and press out third of fresh butter. the juice through a cloth; boil haif a pint No stock, fish-sauces, anchovies, or es- of green gooseberries, drain them from the I sences to be used. water, and rub them through a sieve. Put the sorrel juice into a stewpan, allowing Oyster Sauce. about a wineglassful of it to the pulp of the gooseberries; add a small piece of butter, a Time, five minutes. lump of sugar, pepper, salt, and nutmeg. 284. One dozen of oysters; half a teacup. Make the sauce very hot, and serve it up in ful of good gravy; half a pint of melted a tureen. butter. Stew the beards of the oysters in their own French Marinade for Flavouring Fish juice with half a teacupful of good clear before cooking. gravy; strain it off, add it to the melted 281. Pepper and salt; three cloves; three | butter—which should be ready-put in the slices of onion; a sprig of sweet basil; al. | oysters, and let them simmer gently for teaspoonful of lemon juice or vinegar. " three minutes.. A good French marinade for flavouring - Oyster Sauce for a large party. fish before cooking is to sprinkle over the fish, laid out on a dish, the pepper, salt, Time, ten minutes. spice in fine powder, three cloves, the slices 285. Two dozen oysters; two ounces of of onion, the basil minced fine, and a tea- butter; one ounce and a half of flour ; one spoonful of lemon juice, or a little vinegar. | pint of milk ; one saltspoon of salt ; quar- After a few hours the fish may be taken ter of a saltspoon of Cayenne ; one clove ; from this marinade, and either fried, boiled, four pepper corns. or stewed. The marinade may be used in Mix the butter and flour in your stewpan; the cooking, or for sauce at pleasure. beard the oysters, and put them into a little A marinade of oil and sweet herbs minced saucepan ; add their beards and liquor to fine is excellent for fish before frying or broil- the flour and butter, mixing the whole liquor ing. When taken from the marinade, it with a pint of milk, the salt, Cayenne, and can be either floured or covered with bread- | pepper corns. Boil it ten minutes, stirring crumbs and beaten egg. A squeeze of it all the time ; ;add a tablespoonful of lemon juice or similar pleasant acid, so per- Harvey sauce ; strain the liquor over the ceptible in French cookery, is well worth our oysters ; make the whole hot, but do not let imitation. it boil. Some people add the juice of half a lemon, but we prefer it without. French White Caper Sauce. Time, four minutes. Shrimp Sauce. 282. A piece of butter the size of an egg ; Time, five or six minutes. a little flour; a teacupful of broth; salt;/ 286. Half a pint of picked shrimps ; a white pepper ; a spoonful of capers; one gill of gravy, or water ; half a pound of but- onion, or a scallion. ter ; a little flour ; one spoonful of anchovy To make the French white caper sauce, liquor; one of ketchup; half a lemon. rub down a piece of butter, as large as an Take half a pint of picked shrimps and egg, in flour, put it in a saucepan over the wash them clean ; put them into a stewpan fire, mix in carefully a teacupful of broth, with a gill of gravy or water, half a pound with salt, white pepper, and the capers. Put of butter, and a little nut of butter mixed in also an onion or a scallion or two; let it with a little flour, a spoonful of anchovy thicken, stirring it over the fire. Take out liquor, one of ketchup, and half a lemon ; the onions or scallions, and serve the sauce, boil it till the butter is melted and it is thick either poured over the turbot or other fish, and smooth; take out the lemon and squeeze or in a tureen. the juice of the other half in; stir it well, and serve in a tureen. Lobster Sauce. Time, ten minutes. Cockle Sauce. 283. One hen lobster with coral; two- Time, ten minutes. thirds of its weight of good cream ; one 287. One hundred cockles; half a pound third of fresh butter. of butter ; half of the liquor from the cockles; 94 Fish Sauces-Made Gravies and Sauces. two spoonfuls of anchovy liquor; one of essence into half a pint of good melted but- ketchup; a piece of butter; and flour. ter, add a seasoning to your taste, and boil Wash a hundred cockles very clean, put it up for a minute or two. Use plenty of them into a large saucepan, cover them Cayenne and a little mace in this sauce. close, stew them gently till they open, strain I MADE GRAVIES AND SAUCES. the liquor through a sieve ; wash the cockles clean in cold water, and put them into a Plain joints roasted make their own gravy. stewpan, pour half the liquor in on them except perhaps lamb. Made gravies and with half a pound of butter, and a little sauces are necessary for more elaborate, and flour, two spoonfuls of anchovy liquor, and less homely cooking. one of ketchup. Boil the sauce gently till Two kinds of gravies are made-i.e., the butter is melted, and it is thick and brown and white. We shall give receipts smooth, then serve it in a tureen. first for these, which are required for mak- ing nearly all the other more complicated Sauce for any Freshwater Fish. gravies and sauces, premising that beef is Time, five minutes. the foundation of brown or savoury gravies, and veal or fowls that of the white and 288. Four small anchovies ; one onion; | more delicate gravy ; but as you may not two spoonfuls of vinegar ; two wineglasses always possess gravy beef at the time you of white wine ; a quarter of a pint of melted want to make your gravy, it will be as well butter or cream. to tell you that any kind of stock will do ; Chop the onion and anchovies very fine, the trimmings of beef, veal, or mutton, and and put them into the stewpan with the the bones of cold joints of meat, or uncooked vinegar and white wine ; boil it up for a few bones, will all afford materials for it. minutes, and then stir in a quarter of a pint Place these, whatever they may be, in a of melted butter or cream. stewpan, lay the beef at the bottom, then Dutch Sauce for Fish. the mutton, with a slice or two of bacon or ham, and any bones you have, broken up Time, till it thickens. small ; add a few slices of carrot, an onion, 289. Four eggs; two ounces of butter ;/ a blade of mace, two or three cloves, a little one teaspoonful of Chili or tarragon vinegar ; black and white pepper, a bunch of sweet two tablespoonfuls of cream ; pepper, salt, herbs, and lay over them any small pieces and nutmeg. of veal you may have. Cover the stewpan Put the yolks of the eggs well beaten into close, and set it over a slow fire for six or a stewpan with the cream, a large piece of seven minutes, shaking the pan often. Then butter, a teaspoonful of Chili or tarragon dredge in a little flour, and pour in water vinegar, and a little pepper, salt, and nut- till the whole is rather more than covered. meg. Set it over a very moderate fire until Cover the stewpan close, and let it simmer it has a thick creamy appearance, stirring it for several hours until your gravy be rich constantly, and taking great care it does not and good ; then season it to your taste with curdle, which it will do if allowed to boil. a little salt, and strain it off, and you will have a gravy that will answer for ordinary Horseradish Sauce for Fish. | purposes. Or you can make a good gravy Time, five minutes. from a melt, a kidney, the skirts of beef, 290. A large teaspoonful of grated horse- the knuckle of dressed mutton, or any other radish ; two of the essence of anchovies ; meat cut into small pieces, and fried a nice one ounce and a half of butter ; one onion; brown, with onions, a bunch of sweet herbs, a spoonful of lemon pickle. and spices. The water in which meat has Boil an onion in a little fish gravy until it :. been boiled, used instead of pure water, will pulp through a sieve, then add the | improves and adds to the richness of gravy. essence of anchovies and the grated horse- | A cowheel, also, will yield a good gravy radish ; thicken it with an ounce and a half stock. Soak it for about twelve hours in u of butter and stir t ce and a half cold weanor about twelve hours in of butter, and stir it over the fire until it | cold water, and then boil it for about two hours and a half or three hours. When boils. Mix in lemon pickle and serve it. strained and quite cold, take the fat off with Anchovy Sauce for Fish. great care. Truffles and morels thicken and improve Time, four minutes. the flavour of gravies or soups; about 291. Three dessertspoonfuls of anchovy half an ounce of either being simmered in essence ; half a pint of melted butter ; sea- a pint of water, and added to the gravy. soning to your taste. But in all cases the proportions used, and Stir three dessertspoonfuls of anchovy their quality, should be attended to, as the 96 Gravies-Sauces. prevent the steam from escaping, and set in of stale bread ; one onion; a little mace, a moderate oven for eight hours; then strain Cayenne, and salt; one ounce of butter. the gravy. Stir in a tablespoonful of Peel and slice an onion, and simmer it in ketchup, and one of soy, or a glass of port a pint of new milk until tender, break the wine, and when cold take off the fat care- bread into pieces and put it into a small fully from the top. stewpan. Strain the hot milk over it, cover it close, and let it soak for an hour. Then Gravy for a Goose or Ducks. beat it up smooth with a fork, add the Time, three hours. I pounded mace, Cayenne, salt, and an ounce of butter ; boil it up, and serve it in a 293. One set of giblets ; half a pound of tureen. The onion must be taken out before beef; three sage leaves ; one onion ; some the milk is poured over the bread. whole pepper and salt : a glass of port wine; three pints of water. Apple Sauce. Put one set of giblets and half a pound of lean beef into a stewpan, with three sage Time, twenty minutes. leaves, one onion, some whole pepper, salt, 302. Eight apples ; a small piece of but- and three pints of water, and boil it for ter, and sugar. three hours; then add a glass of port wine, Pare, core, and cut into slices eight good with a spoonful of flour mixed smooth to boiling apples; put them into a saucepan thicken it, and boil it again for two or three with sufficient water to moisten and prevent minutes. them from burning, boil them until suffi- ciently tender to pulp. Then beat them up Gravy for a Hare or Goose. smoothly with a piece of butter, and put Time, one hour. sugar to your taste. 299. One melt, or one pound of gravy Chestnut Sauce for Turkey or Fowls. beef ; two small onions ; half a head of Time, one hour and thirty-five minutes. celery ; a bunch of sweet herbs ; some white and black pepper corns ; one ounce of but- util 303; 303. Half a pint of veal stock ; half a ter ; one glass of port wine ; a spoonful of f pound of chestnuts; peel of half a lemon ; soy; a spoonful of Harvey sauce ; one pint la cupful of cream or milk ; a very little " Cayenne, and salt. of water. Cut a melt, or a pound of gravy beef, into Řemove the dark shell of the chestnuts, and scald them until the inner skin can be very small pieces, and put it into a stewpan with a pint of water, two small onions, a easily taken off. Then put them into a bunch of sweet herbs, half a head of celery ste stewpan with the stock, the lemon peel cut cut into small pieces a few bread-crumbs. very thin, and a very little Cayenne pepper and some pepper corns. Let it simmer and salt. Let it simmer until the chestnuts slowly after It has once boiled. When done | are quite soft. Rub or press it through a strain it, and add a little butter rolled in sieve, add the seasoning and cream, and flour to thicken it, a spoonful of soy, one of let it simmer for a few minutes, stirring it Harvey sauce, and a glass of port wine. constantly, but taking care it does not boil. White Sauce. White Celery Sauce. Time, fifteen minutes. Time, half an hour. 300. Half a pint of cream ; a quarter of al 304. Four small, or two large heads of a pound of butter : four anchovies ; two celery ; half a pint of white gravy ; half a ! cloves; half a pint of water ; one blade of pint of cream ; a little flour, salt, and nut- mace ; fifteen pepper corns ; salt. meg. Boil in half a pint of water two cloves, al Wash the celery clean, and boil it in two blade of mace, and the pepper corns, then quarts of water and a little salt; when strain it into a stewpan; adà four anchovies tender drain it on a sieve, and cut it in chopped fine, a quarter of a pound of but. I pieces about an inch long. ter, a little flour, and half a pint of cream ;l, In [In the meantime, boil the gravy with a boil it up for three or four minutes, stirring | lump of butter rolled in flour till it is thick it all the time. and smooth, grate in a little nutmeg, add it to the celery, and boil it up for a few Bread Sauce for Roast Turkey, or Fowl. minutes, then add the cream ; just warm it again, serve it in a tureen, or pour it over Time, one hour and a half. boiled fowls or turkeys. The cream may 301. One pint of milk ; breakfastcupful be omitted from this sauce for a plain family Maitre d'Hotel, Mint, Mushroom, and Tomato Sauces. 99 dinner, and the celery, &c., may be re-Horseradish Sauce for Boiled Mutton or duced. Roast Beef. Common Onion Sauce. Time, two or three minutes. Time, nearly half an hour. 310. A wine-glass of good cream ; a tea- spoonful of mustard ; a stick of horseradish; 305. Four or six nice white onions, ac- half a tumbler of vinegar; a little salt. cording to size; half a pint of hot milk ; || : Mix a stick of grated horseradish with a one ounce of butter; saltspoonful of salt, wine-glass of cream, a teaspoonful of mus- and pepper to your taste. tard, and a pinch of salt, then stir in half a Peel the onions and boil them till they tumbler of the best vinegar, and a pinch of are tender, press the water from them, and salt. Bruise them with a spoon, and when chop them very fine. Make half a pint of thoroughly mixed together, serve in a milk hot, pulp the onions into it, add a túreen. little piece of butter, a saltspoonful of salt, and pepper to your taste. Mint Sauce for Roast Lamb. Sauce Maître d'Hôtel. 311. Two tablespoonfuls of green mint ; | one tablespoonful of pounded sugar ; and a 306. Two large spoonfuls of glaze; one shal-quarter of a pint of vinegar. lot or small onion stewed in the stock, and Pick and wash the green mint very clean, taken out whole ; strain, and add two large chop it fine, mix the sugar and vinegar in a spoonfuls of cream, a little chopped sorrel ; sauce tureen, put in the mint, and let it thicken with a teaspoonful of flour. ' Serve stand. hot, with or over veal cutlets, fowls and rabbits. Leaving out the cream and sorrel, Mushroom Sauce for Chickens, &c. and adding a glass of port wine and al Time, a quarter of an hour. blade of mace, makes a good sauce for wild duck, and for hare with the liver chopped 312. One pint of young mushrooms; one fine and added to it. blade of mace; a little nutmeg and salt; . one ounce and a half of butter; one pint Maître d'Hôtel Sauce. of cream ; a little flour. Rub off the tender skin from about a Time, one minute to simmer. pint of young mushrooms, with a little salt ; 307. Half a pint of melted butter ; one then put them into a stewpan with a blade teaspoonful of chopped parsley ; one lemon ; of mace, a little grated nutmeg, an ounce Cayenne and salt to taste. and a half of butter rolled in a teaspoonful Melt the butter, add to it the strained of flour, and a pint of good cream. Put it juice of a lemon, the parsley and seasoning, ) over a clear fire, and boil it up till suffi- and let it just boil. ciently thick, stirring it all the time; then Maître d'Hôtel Butter. pour it round boiled fowls or rabbits. Time, eight minutes. Tomato Sauce-No. 1. 308. Half a pound of butter; two Time, one hour and a half. lemons; two sprigs of parsley ; pepper, 313. To every pound of tomatoes, one and salt. quart of Chili vinegar, or common vinegar Mix half a pound of butter very smooth mixed with Cayenne; a quarter of an ounce with the juice of two lemons, minced of white pepper ; one ounce of garlic ; one parsley, and a little pepper and salt. Stir ounce of shallot; half an ounce of coarse it all well together, and set it in a cold salt ; juice of three lemons. place. Take some tomatoes when quite ripe, skin White Sauce for Fowls. and rub them through a coarse sieve ; to every pound of tomatoes put one quart of Time, ten minutes. common vinegar, mixed with Cayenne 309. One tablespoonful of cream ; one pepper, or a quart of Chili vinegar, a lemon; half a pint of milk ; a little salt quarter of an ounce of white pepper, one and Cayenne ; a dozen oysters. ounce of garlic, one ounce of shallot sliced, Mix à tablespoonful of cream (or if you and half an ounce of coarse salt; if the have not any, two well-beaten yolks of eggs) Chili vinegar is not strong enough, half an with half a pint of milk, add a little pepper ounce of pepper may be added ; boil the and salt, and a dozen oysters. Boil it till ingredients till quite tender. And to every the oysters are tender, then take it up and pound of tomatoes add the juice of three squeeze in the juice of half a lemon. | lemons; boil the whole again till it becomes 98 Savoury and Aspic Jellies. the thickness of cream. When the pepper mer slowly till quite strong and rich ; strain is added it must be sifted fine. When cold, it, and when cold take off the fat with a put it into bottles for use. | spoon, then lay over it a clean piece of blot. When capsicums are to be had, a good ting paper to remove every particle of grease. number boiled in the vinegar will answer When cold, boil it a few minutes with the the purpose of Chih vinegar. whites of two well-beaten eggs, (but do not add the sediment), and strain it through a Sauce Tartare. sieve, with a napkin in it, which has been 314. Yolks of two eggs ; half a dessert-dipped in boiling water. If the pie be of spoonful of vinegar; two dessertspoonfuls fowl, or rabbit, the carcases, necks and of oil ; a pinch of salt ; a pinch of parsley ; heads, added to a small piece of meat or a a teaspoonful of mustard ; a little Cayenne cow heel, or shanks of mutton will be better pepper. suited than the jelly of meat alone. Put into a very small saucepan the yolks of two eggs, a dessertspoonful of the best Aspic Jelly for Garnishing. vinegar, and a little salt ; whip up this mix Time, three-quarters of an hour. ture with a whisk as quickly as possible. | 317. One pint and a half of white stock: When the whole forms a sort of cream, add one ounce of isinglass ; two eggs; two table- the oil and mustard, which must be well spoonfuls of tarragon vinegar ; one wine- mixed previously; a pinch of parsley minced glassful of sherry ; one bay-leaf; a cupful of very fine, and a little Cayenne. The oil water. should be put in drop by drop, to mix per- Melt the stock, which should be a firm fectly. jelly when cold, then when boiling dissolve To Improve the Flavour of Gravies. the isinglass in it, and set it aside to cool. Time, one hour. Mix and whisk together the whites of the two eggs with their shells, the tarragon 315. Three ounces of lean ham or bacon ; vinegar, the wine, and a cupful of water a good lump of butter ; one blade of mace ; (nearly, but not quite half a pint). Whisk three cloves ; one shallot or small onion; a them all into the stock, and stir it till it bit of parsley root; a pint and a half of beef boils for about a quarter of an hour. Take stock or broth. Cut the ham or bacon into very small it off the fire, let it stand to settle, and pour it through a jelly bag into a basin or pieces, and put them into a stewpan with plain mould which you have first dipped in about two ounces of butter at the bottom, om, cold water. Let it stand all night to get a blade of mace, three cloves, a shallot, or cold, and the next day you may turn it out onion, and a piece of parsley root ; shake it of the mould, by dipping the bottom of it in over the fire occasionally for half an hour, cold water (as for sweet jelly); then cut it until the bottom of the pan has a dark glaze, into small cubes for garnishing your pie, then pour in a pint and a half of beef broth, or stock, and boil all together for about an- meat cake, or ham. other half hour, shaking the pan often, when Arrowroot Sauce for Plum Puddings. it will be converted into an excellent gravy, and strain it off for use. Time, fifteen minutes. 318. One dessertspoonful of arrowroot ; Savoury Jelly to put into Cold Pies. two of sifted sugar; a glass of white wine ; Time, two or three hours. juice of half a lemon ; half a pint of water. 216. Two pounds of knuckle of veal or Rub very smoothly a dessertspoonful of mutton: two slices of ham: a bunch of arrowroot in a little water, or in a glass of white wine, squeeze in the juice of half a sweet herbs; two blades of mace; one onion ; peel of half a lemon ; two eggs; lemon, add the pounded sugar, and pour some whole pepper: a little black pepper : gradually in half a pint of water. Stir it three quarts of water ; whites of two eggs ; very quickly over a clear fire until it boils. salt. Serve it with plum pudding. Make this jelly of a small bare knuckle of ...This sauce may be flavoured with any. veal, or shoulder, or a piece of scrag of mut. I thing you prefer. ton; put the meat into a stewpan, that shuts Sauce for Cabinet or Souffle Pudding. very closely, with two slices of ham, a bunch of sweet herbs, two blades of mace, one Time, ten minutes. onion, the peel of half a lemon, a teaspoon- 319. Yolks of four eggs ; a glass of white ful of Jamaica pepper bruised, the same of wine; a lemon ; sugar to your taste. whole pepper, and three pints of water. As Put the yolks of three or four eggs into a soon as it boils skim it clean, and let it sim- large basin, and whisk them for two mi- Sweet Sauces for Puddings.-Forcemeat, Garnishing, &c. 99 nutes ; then add the wine, and lemon juice Serve it boiling hot. The pudding is strained and the rind grated. Put the basin served quite cold with hot plates. into a stewpan of boiling water over a clear bright fire, and whisk it all together until it is a creamy froth. Then pour it over the Clarified Butter. pudding. Time, two or three minutes. Almond Sauce for Puddings. 323. Melt some butter in a tin saucepan Time, fifteen minutes. over a slow fire ; when it begins to simmer take off the scum, and let it stand at the 320. An ounce and a half of sweet al. side of the fire for the buttermilk to sink to monds ; seven bitter almonds; two tea- the bottom; then strain it through a very spoonfuls of orange flower-water ; yolks of fine hair sieve. It will keep good for some two or three eggs; three tablespoonfuls of time, if it is potted in jars and kept in a cool cream ; five lumps of sugar, or to your taste. Istoreroom. Blanch and pound the bitter and sweet When clarified butter is melted again for almonds in a mortar with the orange-flower use, it must be skimmed and strained from water until they are a pulp; then put them the sediment it will leave. into a delicately clean saucepan with the cream, the yolks of the eggs well beaten, and To Use Dried Mushrooms. sugar to your taste. Whisk it over a mode- rate fire until it is smooth and frothy, and Time, ten minutes to a quarter of an hour. serve it up with puddings. 324. Simmer them in gravy ; they will White Wine Sauce. swell to nearly their original size. Time, five minutes. How to use Glaze. 321. Half a pint of melted butter ; four tablespoonfuls of white wine : the peel ofl. 325. Glaze is merely very strong gravy, half a lemon ; sugar to your taste. boiled quickly down till it is of the consist- Add to half a pint of good melted butter ency of liquid jelly. When it is of this four spoonfuls of white wine, the grated rind thickness it must be poured out of the stew- of half a lemon, and the sugar pounded and / pan at once, or it will of course burn. siſted. Let it boil, and serve with plum, When you require to use it, stand the jar bread, or boiled batter pudding, &c. in which you keep the glaze or jelly in a pan of boiling water, and thus melt it Sauce for Polka Pudding. gently. Lay it on the meat or cutlets with a paste brush. It soon becomes firm. When Time, five minutes. one layer is dry put on another, till it forms 322. Three ounces of fresh butter; one a clear varnish.A ham will take three lay- cupful of powdered sugar; three glassesers to look very nice. of sherry. A glaze pot and brush are to be found in Beat the three ounces of butter with the most well-furnished kitchens, but any lady sugar to a cream ; add to it three glasses of may make a little glaze for herself if she rew sherry ; mix it well. Boil it, stirring it in- quires it, and a preserve jar will hold it ; a cessantly in one direction till it is done. pan of boiling water will dissolve it..o FORCEMEATS, GARNISHING, FLAVOURING, &c.; MAKING forcemeat is an essential part of peel frequently overcome all others, and good cookery. It depends very greatly, as entirely destroy the effect of the whole. It sauces do, on a delicate taste in the cook, must always be firm enough to cut with a who should so harmonize the ingredients knife, but not dry. that no one flavour may predominate over Bacon or butter must take the place of the other. suet, when the forcemeat is required to be A selection can be made from the follow- eaten cold, and if required very light, the ing list of meat, herbs, and spice, for any bread should be soaked, and well beaten that may be up when the water has been thoroughly required, taking care that no particular fla- pressed from it, and used instead of bread- wour predominates, as thyme and lemon crumbs. 742 100 Forcemeats, Garnishing, Flavouring, &c. Herbs,-Parsley, thyme, tarragon, savory, mushrooms chopped very fine. Pound it knotted marjoram, basil. all well together in a mortar after it has Ham or bacon, suet, oysters, anchovy, been well mixed together, and then bind it bread-crumbs, soaked bread. with two well-beaten eggs; stir the whole Spice. - Pepper, salt, nutmeg, cloves, well together, and use it as directed for mace, garlic, shallots, chives. savoury pies. Eggs.—The whites and yolks. Oyster Forcemeat. Bread Panada for Forcemeat, Quenelles, &c. 330. Half a pint of oysters ; five ounces of bread-crumbs; one ounce of butter; the 326, One pound of bread ; an ounce of peel of half a lemon ; a sprig of parsley ; butter or a little milk ; a little salt. salt; nutmeg ; a very little Cayenne ; and Take the crumb of a new loaf, soak it in one egg. water, and then press it dry ; mix it with Take off the beards from half a pint of the butter and a little salt ; stir it over the oysters, wash them well in their own liquor, fire with a wooden spoon until it forms a and mince them very fine; mix with them smooth tough paste, and ceases to adhere to the peel of half a lemon chopped small, a the stewpan. Put the panada to cool on a sprig of parsley, a seasoning of salt, nut. clean plate, and it will then be fit for use. meg, and a very little Cayenne, and about meg, and a very little Cavenn an ounce of butter in small pieces. Stir A common Forcemeat for Veal or Hare. into these ingredients five ounces of bread- crumbs, and when thoroughly mixed to- 327. Six ounces of bread crumbs; the egether, bind it with the yolk of an egg and rind of half a lemon ; one tablespoonful of part of the oyster liquor. minced savoury herbs ; three ounces of suet, or butter ; two eggs ; pepper and salt ; and Forcemeat for Haddock or Carp. nutmeg. Mix with the bread-crumbs the peel of 331. Two ounces of suet ; two ounces of the lemon minced very fine ; a tablespoon- butter ; two ounces of bacon ; one dessert- ful of chopped savoury herbs, or dried ones spoonful of savoury herbs; a very small if not able to procure them green ; three sprig of parsley ; half a pound of bread- ounces of finely chopped beef suet, or of crumbs ; two or three eggs ; pepper ; salt, butter broken into small pieces; season it and nutmeg ; twelve oysters. with pepper, salt, and nutmeg, and bind it , and bind it Chop the suet very fine, and mix it with with two well-beaten eggs. . some lean and fat of bacon or ham minced up with the savoury herbs and parsley. Sage and Onion Stuffing for Geese, Beard and chop up twelve oysters; mix Ducks, or Pork. them with the bread crumbs and the butter; add it to all the other ingredients, and rub 228. Three onions ; five ounces of bread- all smoothly together with the well-beaten . crumbs ; eight sage leaves ; one ounce of eggs. ...butter ; pepper ; salt; one egg. Wash, peel, and boil the onions in two Egg Balls for Made Dishes or Soup. waters to extract the strong flavour, and! .scald the sage leaves for a few minutes. Time, twenty minutes to boil the eggs. Chop the onions and leaves very fine, mix 332. Twelve eggs ; a little flour and salt. thent with the bread-crumbs, seasoned with Pound the hard-boiled yolks of eight eggs pepper and salt, a piece of butter broken in a mortar until very smooth; then mix into pieces, and the yolk of one egg. with them the yolks of four raw eggs, a little salt, and a dust or so of flour to make them Forcemeat for Savoury Pies. bind. Roll them into small balls, boil them in water, and then add them to any made 220. Half a pound of veal ; half a pound dishes or soups that they may be required of tat ham or bacon; a very few savoury | for. herbs; two eggs; pepper ; salt ; nutmeg ; and Cayenne ; a little lemon peel ; a sprig Forcemeat Balls.' of parsley; three mushrooms. Mince very fine half a pound of fat bacon Time, six or seven minutes. or ham and the veal, add to them the minced 333. Half a pound of bread crumbs; a herbs, lemon peel, and the seasoning of bunch of sweet herbs; a little salt ; and pepper, salt, nutmeg. Cayenne, and the eggs. Garnishes. Truffles, &c. IOI · Grate half a pound of stale bread, and in France they form an article of consider- mix it with the sweet herbs chopped very able traffic, and have often been purchased fine, a little salt, and two hard-boiled eggs at fabulous prices for the royal table. They minced up; add a sufficient number of eggs are very expensive, and chiefly used for gar. to bind it together ; roll it into balls, and nishings and seasoning. drop them into the soup when boiling, about Good truffles have a pleasant flavour, and six or seven minutes before serving. are light and elastic. Bad truffles have a musty smell. They ought to be eaten quite „Onions for Garnishing. fresh, as their flavour is a good deal injured Time, one hour. by drying for keeping. 334. Twelve onions; two or three ounces of butter, in slices ; half an ounce of sugar ; To Prepare Trufiles au Naturel. a little salt ; one glass of stock. Time, one hour. Pick a dozen large onions carefully, with 337. Wash them several times in luke- out breaking the skins ; lightly take off the warm water and brush them carefully all the stem part. Lay a few slices of butter at the time to remove every particle of earth or bottom of a stewpan ; place the onions in grit from them. Then wrap each truffle in it ; add half an ounce of powdered white buttered paper, and bake them in a hot oven sugar; one saltspoonful and a half of salt ; --or (better still) roast them in hot ashes for and a gill of stock. Stew the onions over a an hour. Take off the paper, wipe the slow fire, and reduce the sauce to a glaze. truffles, and serve them on a hot table- When the onions are done, and of a good napkin, or use them for garnishing. colour, they are used for putting round beef, &c. Season for Drying Herbs for Flavouring. Mix the sauce remaining at the bottom of Basil is fit for drying about the middle of the stewpan with a little stock, and add it to August. the gravy. Chervil in May, June, and July. Green Pea Garnish. Elder-flowers, May, June, and July. Time, twenty minutes. Fennel, May, June, and July. 335. One pint of young peas; two table- Knotted marjoram, July spoonfuls of white sauce ; one ounce of Lemon thyme, July and August. Mint, the end of June and July. butter; half a teaspoonful of powdered sugar; a little salt; one small onion; a Orange thyme, June and July. Parsley, May, June, July. sprig of parsley ; two eggs. Put the peas in a stewpan with the above Sage, August and September. ingredients; moisten them with boiling Summer Savory, end of July and August. Tarragon, June, July, and August. water. Boil for twenty minutes. Add two tablespoonfuls of liaison, stir it quickly to. Thyme, end of July and August. Winter Savoury, end of July and August. gether, and serve under and round frican- They must be gathered on a dry day, and deau of veal, &c. cleaned and dried immediately by the heat Croutons. of a stove or Dutch oven, the leaves picked Time, five minutes. off, sifted, and bottled. 336. Two rounds of a half-quartern loaf; Crisped Parsley. two ounces of butter. Cut the bread in thin slices, then shape 338. Pick some handsome sprigs of curled them as you please in lozenges, crescents, parsley, wash them well, dip them into cold stars, or larger rounds. Fry them in boiling water, throw them into a pan of boiling fat, butter a nice brown. When fried, take them and take them out as soon as they are crisp. out, and drain them on a cloth. | It should be done after the fish, &c., it is to go with is ready, and drained from the TRUFFLES. grease before the fire for a minute or two The truffle is a species of mushroom fun- after it is done. gus without roots. It is found in Hamp-! A far better plan is to spread the parsley, shire, Wiltshire, and Kent, and is of a good after it is picked and washed, in a Dutch size in our own country, though not so large oven, or on a sheet of paper, at a moderate as the Italian truffle is. In the New Forest, distance from the fire, and keep turning it truffles are frequently rooted up from beneath till it is quite crisp ; lay little pieces of butter the giant oak-trees which “came in with on it, but not enough to make it greasy. the Conqueror," by the hogs, who (true This is a much better plan than that of epicures) are extravagantly fond of them.' frying. 102 Fried Bread.–Store Sauces. To Prepare Potatoes for Garnishing. pierce one-put to it the salt and a quart of Time half an hour to three quarters. ? vinegar ; stir them every day for a fortnight, 339. Twelve potatoes ; two ounces and a then strain and squeeze the liquor from half of butter ; one teaspoonful of salt ; al to the husks half a pint of vinegar, and let a them through a cloth, and set it aside ; put quarter of a teaspoonful of pepper ; two it stand all night, then strain and squeeze dessertspoonfuls of chopped parsley; a pinchli them as before ; put the liquor from them to of grated nutmeg; two eggs; half a gill of that which was put aside, add to it the pep- milk ; one ounce of bread-crumbs. pers, cloves, ginger, and sliced nutmeg, and Boil and mash a dozen potatoes, putting boil it closely covered ; then strain it, and to them about two ounces and a half of when cold bottle it for use. Secure the butter, a little pepper, salt, and grated nut- bottles with new corks, and dip ihem in meg. Mix them well up, add one egg and melted resin. half a gill of milk. Let the mash get cold, then roll it up in balls of any size and form : Mushroom Ketchup. you please, as eggs, as pears, as round pel- lets ; egg and bread crumb them twice, and 344. Be careful in selecting and testing fry them lightly. the mushrooms you intend to use. The true mushroom has the under side flesh- Glaze. coloured or pink when very young, and as 340. A little cowheel jelly, a quarter of it grows old it becomes dark-brown or small cupful of isinglass, boil it one hour. blackish. It has a very pleasant smell, Put in a pan over the fire one ounce of which the toadstool has not. butter, add a quarter of a pound of moist. Let the mushrooms you use for ketchup sugar, and keep the two latter ingredients be full grown mushroom flaps, and take over the fire until quite brown, then mix care that they are gathered in dry weather, them with the above, and keep the whole or the ketchup will not keep long. simmering until it will glaze. Time, three hours and a half. Fried Bread for Borders. To each peck of mushrooms half a pound 341. Cut some thin slices of bread, and of salt. stamp them out in any form you please. Put a layer of mushrooms in a deep pan, Fry them in boiling fat, one half a pale sprinkle salt over them, cover the salt with colour, the other half a fine dark brown, another layer of mushrooms, and so on till and when quite crisp brush one side with all are laid in the dish. Let them remain a the white of an egg, beaten with a dust of few hours, then break them in pieces. flour, and arrange them round the edge of Let the pan stand in a cool place for your dish, alternately dark and light. three days. Every morning stir and mash them up to extract their juice. Fried Bread-crumbs. Measure the quantity of juice, and to each Time, two minutes. quart allow half an ounce of allspice, half 342. Cut some bread rather thin, put it an ounce of ginger, two blades of mace in a moderate oven until very crisp without pounded, a quarter of an ounce of Cayenne. being burnt, and then roll it very fine. Put Put the whole into a stone jar, cover it very the crumbs into a very clean frying-pan of closely, set it in a saucepan of boiling water boiling clarified dripping, or butter, and fry over the fire, and let it boil for three hours. them as quickly as possible. When done Then take it up, pour it into a clean stew- lift them out with a slice, and set them to pan, and let it simmer by the side of the dry before the fire, and thoroughly drain fire for half an hour. Pour it into a jug. from any grease or moisture. Let it stand twelve or more hours in a cool place. Pour it into another jug and strain STORE SAUCES—Receipt 1. it off for bottling. Pour it through a Walnut Ketchup. strainer into the bottles, add to each quart Time, to boil, half an hour. of liquor thirty drops of brandy. Cork the bottles very closely, 343. One hundred and twenty green wal- nuts; two pints and a half of vinegar ; Hot Vinegar. three-quarters of a pound of salt ; one 345. Chop fine two cloves of garlic, put ounce and a quarter of whole peppers ; this into a bottle, with a pint of vinegar, a forty cloves ; half an ounce of sliced nut- tablespoonful of Worcester sauce, a tea- meg; half an ounce of ginger. spoonful of salt, an ounce of ground white Bruise to a mass one hundred and twenty pepper, and half an ounce of Cayenne. green walnuts-gathered when a pin could Shake it up well, then let it remain for a Lemon Vinegar-Chetney and Reading Sauces. 103 Gather month. Strain it through fine muslin, and Chetney Sauce. bottle it in small bottles, which should be Time, four or five weeks. well corked down. 348. Quarter of a pound of raisins ; Devil Hot, quarter of a pound of apples ; quarter of a I pound of moist sugar ; quarter of a pound 216. To three quarts of the best vinegar of tomatoes ; two ounces of tamarinds; one put eight ounces of salt, two ounces of tablespoonful of salt; ditto of Cayenne ; ginger, half an ounce of mace, quarter teaspoonful of pounded ginger ; two large of a pound of shallots, one ounce of white onions; a little lemon peel ; one pint of pepper, one ounce of mustard seed, half a lemon juice ; one quart of vinegar. tablespoonful of good Cayenne pepper. Boil Stone and cut up into rather large pieces it all together, and when cold put it into a quarter of a pound of pudding raisins ; a jar. add to these a quarter of a pound of apples uit or vegetables you like, chopped in small pieces, the same quantity wipe them, and put them into the pickle. of moist sugar and chopped tomatoes, from Secure the jar by tying leather and a bladder which you have taken the seeds, two ounces over it. of tamarinds, a tablespoonful of salt, ditto Lemon Vinegar. of Cayenne, a teaspoonful of ground Time, nine weeks. ginger, two large onions chopped fine, very little chopped lemon peel, a pint of lemon 347. Two dozen and a half of lemons; I juice, and one quart of vinegar; mix all four ounces of garlic; one handful of horse-| these ingredients well together, then put radish ; one gallon of vinegar; one ounce them into a jar, well covered. Stir the of mace: half an ounce of cloves ; one mixture every day for four or five weeks and ounce of nutmeg ; half an ounce of Cayenne; if at the end of that time it is too thin, pour haif a pint of mustard seed. enough of the liquid away to make it of a Grate off the outer rinds of the lemons proper thickness, but not dry, bottle the with a piece of glass, cut them across but chetney in bottles or jars for use. do not quite separate them; work in as much salt as you can with the fingers ; Reading Sauce. spread them on a large pewter dish, and Time, three hours. cover them quite over with salt; then put them into a cool oven three or four times, 349. Two pints and a half of walnut until the juice is dried into the peels: they pickle ; one quart of water ; half an ounce must be hard but not burned. Then put to of ginger ; half an ounce of pepper ; one them the garlic peeled, the horseradish ounce and a half of shallots; one ounce of sliced, and again place them in the oven till mustard seed ; half an ounce of Cayenne there is no moisture left. As the salt dis. pepper; one anchovy ; a dried bay-leaf; solves work in more. Put the vinegar into three-quarters of a pint of Indian soy. a stewpan with the cloves pounded, the Put the walnut pickle into a stone jar with mace beaten fine, the nutmeg cut into slices, the shallots (first bruised in a mortar), place and the Cayenne and mustard slightly the jar in the oven till the liquor is reduced bruised, and tied in a muslin bag. Boil aí to two pints; then bruise the anchovy, mus- these ingredients with the vinegar, and pour tard seed, ginger, and pepper, and put all it boiling hot on the lemons. The iar must into another jar with the Cayenne and the be well closed, and let stand by the fire for quart of water ; put this jar before the fire, six days, shaking it well every day. Then and let it boil for rather more than an hour, tie it down and let it stand for three months that the flavour of all may be extracted. to take off the bitterness. When it is bot- Then mix the contents of the two jars to- tled, the pickle must be put into a hair or gether, stirring them well as you do so. lawn sieve two or three times, till it is as When thoroughly mixed boil them slowly fine as possible. After the lemon pickle is for half an hour, then cover them down cleared off, add about one quart of boiled closely, and let them stand in a cool place vinegar to the remaining ingredients, and for for twenty-four hours. Add the bay-leaves, after it has stood for some time it is excel- els and let it remain for a week, closed down ; lent for hashes, &c., &c. then strain it through a thick flannel bag, This pickle may be put into white sauce, and put it i to bottles, corking it do one spoonful being sufficient ; two spoonfuls for brown sauce. It is also good for fish, Jipper's Sauce. fowls, or any made dish, care always being Time, a few minutes. taken to put it in before the sauce is mixed 350. Juice of four lemons ; a few pieces with cream, or the acid may curdle it. of lemon peel ; a little tamarind juice ; a 104 Sauces and Vinegars—Beef. Chili Vinegar. small quantity of salt; half a teaspoonful of egg. At the end of ten or fourteen days Cayenne. drain them from the brine and lay them in Simmer the above for a few minutes, and the sun for nine days, then put them into a then turn it into a basin; strain through a stone jar, cover them with boiling vinegar, fine strainer. When cold, bottle it into small and at the end of a week pour it off; boil it bottles, which cork well and keep in a dry again, pour it over the walnut-shells, and place, free from damp. tie them closely over for use. Nasturtiums used as Capers. Horseradish Vinegar. 351. Besides being great ornaments to Time, twelve days. our flower gardens, nasturtiums supply us with a useful adjunct to frugal tables. They L., 355. Six ounces of young horseradish; save the expense of capers. three pints of vinegar. . Gather the seeds 7" cheeses" country! Scrape the horseradish, and pour over it children call them) of the nasturtiums, and the boiling vinegar, cover it closely over, keep them for a few days on a paper tray ; v and let it stand for ten or twelve days ; then then put them into empty pickle bottles, 1 pour off the vinegar and bottle it up for use. pour boiling vinegar over them, and leave er them, and leave It may remain some considerable time be- them to cool. When cold, cover them fore it is poured from the horseradish, but if closely down. | required may be used in ten or twelve days. They will be fit to eat the next summer in lieu of capers, with boiled mutton. Time, three weeks. The Epicure's Sauce. 356. Forty-eight chilies; one pint of Time, two or three weeks. vinegar. 352. One capsicum ; two shallots ; one or Chop and pound in a mortar four dozen two birds'-eye chilies; two tablespoonfuls of fresh chilies, and put them into a bottle with port wine ; six tablespoonfuls of mushroom a pint of strong vinegar, shake the bottle ketchup; half a teaspoonful of Cayenne, and every day, and in three weeks it will be the same of whole pepper ; half a pint of ready for use. vinegar. . Lemon Flavouring. Put all into a bottle, which keep in a warm place for two or three weeks. Then Time, one month. strain, and add half a pint of vinegar. 357. Fill some bottles with the rinds of Carrack, some fine fresh lemons, cut as thin as pos- sible ; add the kernels of some peaches or Time, one month. Jplums, blanched, and fill up the bottles with 353. Eight pickled walnuts ; one head of brandy ; let it stand for nearly a month, garlic ; half a tumblerful of walnut vine- then strain it off, put it into bottles, and cork gar, soy, and mushroom ketchup; one them well down. tablespoonful of Harvey sauce ; one quart of vinegar. Cayenne Vinegar. Chop eight pickled walnuts and one head 358. Put half an ounce of Cayenne pepper of garlic, put these into a large jar; add into a bottle with a pint of white wine vine- walnut vinegar, soy, and mushroom ketchup, gar ; cork it tightly, and shake it well for a of each half a tumblerful, a tablespoonful of few days ; it will be soon ready for use. Harvey sauce, and one quart of vinegar ; put the jar in a dry place, and shake it every Eschalot Vinegar. day for a month ; a few spoonfuls of mango 359. Put into a quart bottle nearly full of pickle is a great improvement. vinegar, five ounces of eschalots which have Walnut Vinegar for Sauces, &c. been well bruised, and add half a teaspoon- ful of Cayenne pepper, cork the bottle well, Time, a little more than a month. shake it up, and then leave it for a fortnight ; 354. Put some green walnut-shells into at the end of this time, strain it through fine salt and water, sufficiently strong to bear an muslin, and bottle it again. BEEF. To Dress Beef. | Baste it often. : Have a good fire. In frosty weather thaw it before putting it Do not place the meat too near it at first. down. Modes of Dressing Beef. 105 * Time to roast brown meats, a quarter of the distance of twelve inches before a large an hour to each pound. fire till it is partly dressed ; then move it White meats, a quarter of an hour to each gradually forward towards the fire. Put pound, and twenty minutes over ; in cold some clarified dripping in the pan, baste it weather perhaps a little longer ; in warm the moment the dripping melts, and do the weather not quite so long. same every quarter of an hour. Just before Time to boil, about the same time it is done-i.e., about twenty minutes be- reckoned from the moment the pot boils. fore you remove it from the spit, dredge it Stewing should be a very slow process. with flour and baste it with a little butter. Time generally given in the receipts. Remove the tape and skewer, and fasten it Care and attention required for all with a silver skewer instead. Serve with methods. good gravy over it. Beef is in season all the year ; but salt Horseradish sauce. beef is best in winter. To Boil Beef. | Reckon the time from the water coming to To make Tough Meat Tender a boil. 360. Soak it in vinegar and water ; if a "I 364. Keep the pot boiling, but let it boil very large piece, for about twelve hours. For twenty pounds of beef use six quarts very slowly. If you let the pot cease boiling, of water to one pint and a half of vinegar, you will be deceived in your time; therefore and soak it for six or seven hours. watch that it does not stop, and keep up a sufficiently good fire. Just before the pot boils the scum rises. Be sure to skim it off Sirloin of Beef. carefully, or it will fall back and adhere to Time, a quarter of an hour to each pound the meat, and disfigure it sadly. When you of meat. have well skimmed the pot, put in a little 361. Make up a good fire ; spit or hang cold water, which will cause the scum to the joint evenly at about twelve inches rise again. The more carefully you skim, from it Put a little clarified dripping in the cleaner and nicer the meat boiled will the dripping-pan, and baste the joint well as look. soon as it is put down to dress : baste again. Put your meat into cold water. Liebig, every quarter of an hour till about twenty the great German chemist, advises us to minutes before it is done ; then stir the fire plunge the joint into boiling water, but the and make it clear; sprinkle a little salt, and great cook, Francatelli, and others of the dredge a little flour over the meat, turn it same high standing, recommend cold ; and again till it is brown and frothed. Take it our own experience and practice are in ac. from the spit, put it on a hot dish, and pour cordance with the cook rather than the over it some good made gravy, or mix the chemist. Put a quart of cold water to every gravy left at the bottom of the dripping-pan pound of meat. Allow twenty minutes to with a little hot water and pour it over it. the pound from the time the pot boils and Garnish with fine scrapings of horseradish | the scum rises. in little heaps. Serve Yorkshire pudding It is more profitable to boil than to roast with it on a separate dish. Sauce : horse- meat. radish. Aitchbone of Beef. Roast Ribs of Beef. Time, twenty minutes to the pound. Time, a quarter of an hour to the pound. 1 365. Three-quarters of a pound of salt ; one ounce of moist sugar ; aitchbone weigh- 362. The chine-bone and the upper parting ten of three rib-bones should be taken off, and Ting ten pounds; two gallons and a half of water. the flap-ends fastened under with very small Dry the salt, and rub it with the sugar in skewers. The joint is roasted and served as a mortar, then rub it well into the aitchbone the sirloin. of beef. Turn the joint and rub in some Ribs of Beef Rolled. pickle every day for four or five days. Wash it well before you boil it. Put it into a Time, twenty minutes to the pound, or large boiling pot, so as to let it be well fifteen minutes, and half an hour over. surrounded and covered with cold water in 363. Order the butcher to take out the the above proportion, set the pot on one bones of the joint. Roll it into a round, side of the fire to boil gently ; if it boils and fasten it with skewers and a broad piece fast at first nothing can prevent the meat of tape in the shape of a round. Place it at from becoming hard and tough. The 106 To Dress Salt Beef-Stewed Shin of Beef. slower it boils the tenderer it will be and browned flour: one wineglass of wine or on the better it will cook. of mushroom ketchup. The soft fat which lies on the back of an Take the bone out of a round of beef or aitchbone of beef is delicious when hot, the part of one, tie in a neat shape with a strong hard fat is best cold. cord, put it into a stewpan ; add to it any Save the liquor in which this joint is boiled remains of meat or giblets which you have. for pea-soup. Cover it with water, set it over a slow fire, Garnish with slices of turnip and carrot. and as it boils skim it carefully ; add the carrots, onion, and parsley ; then put in Silverside of Beef Boiled. the flour and butter. Cover it for twenty Time, a quarter of an hour to each pound. minutes. Take up the meat, strain the 366. Ten or twelve pounds of the silver. gravy and add the wine or ketchup to it. side of beef ; three gallons of water. it over the meat. After the beef has been in the pickle for If you stew the bone which has been taken about nine or ten days, take it out and wash out with the meat, the gravy will be all the it in water, skewer it up in a round form, I better. and bind it with a piece of tape. Put it A Beef Stew. into a large stewpan of water, and when it boils remove the scum very carefully, or it!: Time, two hours aud twenty minutes. will sink and spoil the appearance of the 369. Two or three pounds of the rump of meat. Then draw the saucepan to one side beef; one quart of broth ; pepper and salt; of the fire, and let it simmer slowly until the peel of one large lemon, and the juice ; done. When ready to serve, draw out the two tablespoonfuls of Harvey sauce ; one skewers and replace them with a silver one. spoonful of flour ; a little ketchup; one Pour over it a little of the liquor in which it glass of white wine. has been boiled, and garnish with boiled Cut away all the skin and fat from two carrots and parsnips. or three pounds of the rump of beef, and When taken from the water, trim off any divide it into pieces about two or three soiled part from the beef before sending it to inches square ; put it into a stewpan, and table. pour on it a quart of broth; then let it boil, Tom Thumb Round of Beef. and sprinkle in pepper and salt to taste.. Time, nearly three hours. When it has boiled very gently, or simmered two hours, shred finely the peel of a large 367. Nine or ten pounds of rib of beef ; lemon, and add it to the gravy. In twenty two gallons and a half of water. minutes pour in a flavouring, composed of Select a fine rib of beef, from nine to ten two spoonfuls of Harvey sauce, the juice of pounds; have the bone removed, it will the lemon, the flour, and a little ketchup. make a gravy for anything you may require; | Add at pleasure a glass of sherry, a quarter rub a little salt over the inside of the rib, roll it of an hour after flavouring it, and serve. like a fillet of veal, and bind it round with a tape or a few wooden skewers ; place it in Stewed Shin of Beef-A Family Dish. sufficient pickle to cover it, and let it remain Time, four hours and a quarter. in it five or six days, turning it every morn- 370. A shin of beef ; one bunch of sweet ing. When it is required, place it in a stew-he herbs; one large onion; one head of celery; pan of very hot water (to prevent the gravy twelve blad gravy twelve black pepper corns; twelve allspice; from being drawn out), and let it only three carrots: two turnips : twelve small simmer, not boil, according to the size of button onions the joint, allowing the full time for each Saw the bone into three or four pieces ; pound of meat. When done, remove the put them into a stewpan, and just cover skewers and replace them with a silver or them with cold water. When the pot sim- plated one. mers, skim it clean; and then add the Beef Bouilli. sweet herbs, onion, celery, peppers and all- Time, a quarter of an hour to each pound spice. Stew it very gently over a slow fire of meat, and another extra twenty minutes. till the meat is tender. Then peel the car- 368. Round or part of a round of beef or rots and turnips and cut them into shapes ; brisket, pieces of any meat you have, such as boil them with the button onions till tender. trimmings of beef, veal, or lamb, or giblets The turnips and onions will take a quarter of poultry. Enough water to well cover the of an hour to boil, the carrots half an hour. meat ; salt and pepper to taste; two carrots Drain them carefully. Put the meat when sliced ; one onion; one bunch of parsley ; done on a dish, and keep it warm while you one teacupful of butter; one teacupful of prepare some gravy thus : (i.e.) A la Mode Beef, Beef Olives, &c. : 107 Take a teacupful of the liquor in which then the parsley minced, the grated rind of the meat has been stewed, and mix with it half a large lemon, a little beaten máce, and three tablespoonfuls of flour ; add more li- some pepper and salt, all mixed well to- quor till you have a pint and a half of gravy. gether. Roll each olive round, fasten it Season with pepper, salt, and a wineglass with a small skewer, and brown them light- of mushroom ketchup. Boil it up, skim ly before the y before the fire in a Dutch oven. Then off the fat, and strain it through a sieve. put them into a stewpan with the gravy, Pour it over the meat and lay the vegetables ketchup, browning, and lemon pickle, thick- round it. en it with a piece of butter rolled in flour, and serve the olives in the gravy. Garnish To Dress the Inside of a Sirloin. with forcemeat balls. Time, one hour. 371. The inside of a sirloin ; a pint and Breslau of Beef. a half of good gravy ; one tablespoonful of Time, half an hour. ketchup; half a blade of mace ; pepper and salt. 374. Half a pound of under-dressed roast Cut the inside from a sirloin of beef, and beef; three ounces of bread-crumbs; two put it into a stewpan with a pint and a half 1 tablespoonfuls of minced parsley and thyme; of good gravy, a tablespoonful of ketchup, three ounces of butter; half a cupful of and a little mace, pepper, and salt. Let it gravy; three eggs; half a teaspoonful of stew slowly for about an hour, and serve salt; a little grated nutmeg; one teaspoon- with piquante or horseradish sauce. ful of grated lemon peel; pepper and Ca. yenne to taste. A la Mode Beef. Trim the brown edges from the beef, shred it very small, and mix it with fine Time, five hours and a half. I bread-crumbs, minced parsley and thyme, 372. Six or seven pounds of buttock of the grated lemon peel, and butter broken beef; two ounces of beef dripping; two into very small pieces ; pour on the mince large onions ; six black peppers ; sixteen a cupful of gravy (or, if you have it, a cup- allspice ; three bay-leaves; one gallon of ful of cream); add the three eggs thoroughly water. | beaten. Season it well with pepper, Ca- Put the beef dripping and onions into ayenne, salt, and nutmeg, if to your taste. large deep stewpan over the fire. As soon | Butter some coffee cups or the tin cups sold as it is hot, cut the meat into pieces of for poaching eggs in, put the Breslau into about three ounces each, dredge these them, bake it for half an hour and serve. pieces well with flour, put them into the Garnish with egg balls, sauce Espagnole, or stewpan and stir them continually with a good gravy. wooden spoon. When the beef has been in ten minutes, dredge in some more flour Fillets de Benf. till it is well thickened; then add gradually Time, eight minutes. to it (stirring it all the time, a gallon of boiling water; add the allspice, peppers, 375. Under cut of sirloin of beef; one and bay-leaves. Place the stewpan at the lemon ; two ounces of butter; and a little side of the fire and let it simmer very slowly good gravy. till done. Cut the undercut of a sirloin of beef into Beef Olives. small slices ; fry them for eight minutes in two ounces of butter. Warm the gravy Time, to stew, one hour and a half. and squeeze half a lemon into it, seasoning 373. A pound and a half of rump steak; it to your taste. Put a mould of mashed three yolks of eggs; a little beaten mace; potatoes into the centre of a very hot dish. pepper and salt; a teacupful of bread- Stand the fillets or slices of beef round it, crumbs; two ounces of marrow or suet; a leaning them against the side of the potatoes. sprig of parsley; the rind of half a lemon; Pour round them the gravy as prepared. one pint of brown gravy; a tablespoonful of This dish must be served as hot as possible. ketchup; one of browning; a teaspoonful We must beg our lady readers who are of lemon pickle ; a piece of butter rolled in obliged to keep house economically, not to flour; eight forcemeat balls. be frightened at the idea of having fillets de Cut the steak into slices of about half an boeuf (which are seldom seen in middle- inch thick and six or seven inches long, rub class houses), at their table. A little ordi. them over with the yolk of a beaten egg, nary care, attention, and practice, will en- and strew thickly over them some bread- able a tolerable cook to do them well, and crumbs, the marrow or suet chopped fine, they are especially nice dishes. Moreover, 108 Fillets de Beuf, Beef Cakes, &c. they give two fresh dishes from one joint. 378. Four palates ; one pint and a half of Use the under-cut of the sirloin, we will white stock. say, for example, on the Saturday for fillets Soak them for four or five hours, to make de boeuf, and you have your sirloin still them disgorge, in a pan of lukewarm water. ready for the spit on Sunday. It is true that | Then put them into a stewpan with clean in order to have them you must order a toler-water and set them over the fire. While the ably large joint, but in a large family a good-palates are hard, take them out, dip them sized joint is economical, because it wastes into cold water and scrape off the skin ; if it less by drying up in cooking. For small will not come off easily replace them in the families a small dish of fillets de bœuf may i stewpan till it will, scrape them till they are be made from a joint weighing ten pounds white and clear looking; then boil them in or even less. white stock till they are perfectly tender. Take them up, press them flat between two Fillets de Bäuf a la St. Aubyn. plates, and let them get cold. Cut them into Time to fry, eight minutes. square pieces and stew them in curry sauce, or according to the following receipt :- 376. Inside of a sirloin of beef; a quarter of a pint of best olive oil; three ounces of • To Stew Beef Palates. butter: a bouquet of parsley ; chervil and lemon thyme ; half of a shallot; fifteen Time, four hours and a half. drops of vinegar. Cut out the inside of a sirloin of beef, 379. Four palates ; one pint of veal gravy; beat it well to make it tender, cut it in slices, | one tablespoonful of wine ; one of ketchup; trimming them neatly ; lay them in the oil one of browning; one onion stuck with and let them soak for ten minutes, then fry cloves; and a slice of lemon; with force- them in butter. Slice some potatoes and meat balls. fry them in plenty 'of lard. Chop up as Wash four palates and make them dis. finely as possible the sweet herbs with the gorge as directed before. Take off the skin. shallot and the vinegar, put them in the Boil them until quite tender, and cut them centre of a hot dish, and lay the fillets and into pieces half an inch broad and three slices of potatoes round them. This dish is inches long. Put them into a stewpan with especially appetizing. a pint of veal gravy, one tablespoonful of white wine, the same of ketchup and of Beef Cakes. browning, one onion stuck with cloves, and a slice of lemon ; thicken the gravy with a Time, ten minutes. little butter rolled in flour. Stew for four 277. Any remains of under-dressed beef : 1 hours and a half, put the palates on a hot salt and pepper to taste; a few sprigs of dish, pour the gravy over them. Garnish parsley; one egg; mashed potatoes equal ashed potatoes equal | with forcemeat balls. to one-third of the quantity of meat. Mince the meat very fine. Boil and mash To Broil Beef Palates. potatoes equal to one-third the quantity of your meat, mix them nicely with it; season Time to simmer, one hour; to broil, five with the pepper and salt ; mince up and add minutes. the parsley to it. Then beat up the yolk of 380. Three beef palates ; pepper and salt; one egg, mix it with the mince to bind it. one shallot; one clove ; a bunch of thyme Wash your hands and flour them. Make and parsley ; yolk of one or two eggs; a the mince into cakes about the size round few bread-crumbs ; a pint and a half of of the top of a teacup and half an inch inch milk. thick, flour them, and fry them a nice brown Wash and soak three palates, and boil in hot beef dripping or lard. Serve on a them until tender them until tender, removing the skin. Then cloth with a garnish of fried parsley. put them into a stewpan with a pint and a half of new milk, a little pepper and salt, Beef Palates. one clove, a shallot, a bunch of thyme and parsley, and a piece of butter rolled in flour. Time, three hours to boil. Let the whole simmer slowly for one hour, Beef palates are not often seen at the then take them out, brush the palates over tables of the middle classes, but they would with the yolk of a beaten egg, dip them into be a great addition to the ordinary fare. bread-crumbs, and broil them lightly. Place They are not expensive at all, and four are them on a hot dish, and serve them with enough for a dish. . piquante or any sharp sauce. Bullock's Heart.-Marrow Bones, Fritters, &c. ' 109 Bullock's Heart Stewed.- American napkin ; or when boiled, take out the mar- Receipt. row, and spread it on toasted bread cut into Time, according to size, from two to three small square slices ; season it with a little hours to stew. pepper and salt, and send it to table quickly. 381. One heart ; forcemeat of one egg ; Cow Heel. two ounces of bread-crumbs; one sprig of thyme ; one sprig of parsley; a small piece Time, ten minutes. of lemon peel ; six ounces of butter; one 384. Cow heel ; yolk of egg ; bread. tablespoonful of flour; one of fine pepper ; crumbs ; a sprig of parsley ; Cayenne ; one of salt; one cup of wine ; three pints of pepper and salt; a piece of butter. hot water. Having thoroughly washed, cleaned, and Soak the heart for two hours in warm scalded it, cut the heel into pieces about water ; take the strings from the inside, and two inches long and one inch wide ; dip fill it with the forcemeat, which is made of them into the yolk of a beaten egg ; cover the bread crumbs, the thyme and parsley them with fine bread-crumbs mixed with finely chopped, two ounces of butter, the chopped parsley, Cayenne, and a little minced peel of the lemon, and the yolk of pepper and salt ; fry them in boiling butter, an egg to bind it together, seasoned with and arrange them neatly on a hot dish. pepper and salt. Put the heart into a stew- pan with three pints of hot water, cover it Beef Fritters. and let it stew slowly until it is tender ; skim it clean ; then if the water is not nearly Time, ten to twelve minutes. boiled away, take out all above half a pint; 385. Some cold roast beef; ten ounces of add a quarter of a pound of butter cut in flour ; two ounces of butter ; a cupful of small pieces, one tablespoonful of flour, a bonful of four, a water ; whites of two eggs. teaspoonful of pepper, the same of salt. Mix to a smooth batter ten ounces of Cover the stewpan and set it over a mode-flour with a teacupful of water ; warm the rate fire. When the lower side begins to butter and stir it into the flour, with the brown, turn the other and brown it also. whites of two eggs whisked to a stiff froth. Take it up, add a glass of wine to the gravy, Shred the beef as thin and small as possible; and let it boil up once; stir it smooth, and season it to your taste, and add it to the pour it over the heart through a fine sieve. batter. Mix all well together, and drop it Instead of wine, tomato sauce may be into a pan of boiling lard or beef dripping. used in the gravy, or you may squeeze the Fry the fritters on both sides a nice brown, juice of half a lemon into the gravy, if you and when done, drain them from the fat, have neither wine nor sauce. and serve them on a folded napkin. To Dress a Bullock's Heart.- English Ox-Tongue. Fashion. | Time, one hour to warm ; two hours and a Time, two hours. half, if large, to simmer. 382, One heart ; veal stuffing ; half a pint 386. Choose a plump tongue with a of rich gravy. smooth skin, which denotes the youth of Soak a bullock's heart for three hours in the animal. warm water ; remove the lobes, and stuff If it has been salted and dried, soak it the inside with veal forcemeat; sew it securely before you boil it for twenty hours in plenty in ; fasten some white paper over the heart, of water. If it is a green one fresh from the and roast it for two hours before a strong pickle, soak it only three or four hours. Put fire, keeping it basted frequently. Just be- it into cold water, let it gradually warm for fore serving, remove the paper, baste, and one hour; then let it slowly simmer for two froth it up, and serve with a rich gravy hours and a half. Plunge it into cold water, poured round it, and currant jelly separately. in order to remove the furred skin. Bend it Boiled Marrow Bones.-Served on a into a nice shape with a strong fork; then trim and glaze it if it is to be served as a Napkin, or on Toast. cold tongue, and ornament the root with a Time, two hours. frill of cut paper or vegetable flowers; when 383. Saw the bones any size you may pre- hot garnish with aspic jelly. If it is to be fer. Cover the ends with a common paste served hot, as an entrée, it must be wrapped of flour and water, tie a cloth over them, in a greased paper and warmed again in hot and place them in a small stewpan, with suf- water, after removing the coating ; serve, · ficient boiling water to cover them. When when thus garnished, with macaroni or sufficiently boiled, serve them upright on a tomato sauce. 110 Modes of Fresh Dressing Tongues.- Pressed Beef, &c. To Roast a Fresh Tongue. two pounds of salt; half a pound of moist sugar; a quarter of an ounce of saltpetre. Time, to boil, two hours and a half; to Take about ten or eleven pounds of the roast, half an hour. thin flank, and rub well into every part two 387. The tongue; twenty-four cloves ; pounds of salt, and half a pound of moist a quarter of a pound of butter ; about six sugar mixed with the saltpetre dissolved. ounces of bread-crumbs; two eggs. repeat the rubbing with the pickle every day Soak the tongue till it has thoroughly dis- for a week ; and then roll it round and bind gorged in lukewarm water, for about ten or it with a wide piece of tape. Have ready a twelve hours. Trim and scape it, stick it stewpan of scalding water, put in the beef, over with the cloves, and boil it slowly for and when it simmers allow five hours for ten two or lif large) three hours. Then take it pounds of meat. When sufficiently done. up and brush it over with the yolks of the drain off the water in which it was boiled, eggs, sprinkle it with bread-crumbs. Run a and pour cold spring water over it for six long iron skewer through it and roast it of a or eight minutes, drain it on a sieve reversed, nice brown, basting it constantly with but- and then place it on a board with a weight ter. Put it on a hot dish, and pour round it on it to press the meat well. Then remove half a pint of good gravy, with a glass of the tapes, trim it neatly, and serve it when wine. Serve it with red currant jelly. required. Beef to Eat Cold. To Boil Reindeer Tongues. | Time, to pickle, twelve days; to stew, seven Time, two hours to simmer. or eight hours ; to press, twelve hours. 288. The proper way to prepare reindeer). 391. Six or seven pounds of the brisket of tongues for boiling, is to soak them in a pan beef; one ounce of bay salt ; half an ounce of cold water for three hours, and then ex- | of sal prunella ; two ounces of coarse brown pose them to the air ; this must be repeated sug d sugar; half a teaspoonful of mixed spices. three times. Then scrape them very clean, Take six or seven pounds of the brisket of put them into a stewpan of cold water, and beef, put it into a small earthen pan, and bring them gradually to a boil. Let them rub it well with common salt for four days, simmer slowly, skimming them carefully all turning and rubbing it every morning. Then the time. Serve them on a table-napkin. salt it with the above ingredients, mixed and 1 pounded ; let it remain for eight davs. rub- bing and turning it daily, that it may im-' Ox-cheek Cheese. A Homely American bibe the pickle. Before setting it on the Receipt. fire to stew, strew over it and insert between Time, four hours. the flaps half a teaspoonful of mixed spice. Put it in a cloth, and boil it gently for six or 389. Half an ox-head; one teaspoonful of seven hours. Then take out the bone, wrap fine salt; half a teaspoonful of pepper; one it tightly in a cloth, and put it between two tablespoonful of powdered thyme ; enough boards with a heavy weight placed upon it water to cover the head. for twelve hours. This beef, when cold, is Split an ox-head in two, take out the eyes, very good for breakfast or luncheon. crack the side bones, and lay it in water for Collared Beef. one whole night. Then put it in a saucepan with sufficient water to cover it. Let it boil Time, half an hour to the pound. very gently, skimming it carefully. When 392. Six and a half or seven pounds of the meat loosens from the bones take it from the thin end of the flank of beef; pickle the water with a skimmer, and put it ito a made of one ounce of saltpetre ; six of salt; bowl. Take out every particle of bone, a little coarse sugar (about two ounces) ; chop the meat very fine, and season it with three ounces of powdered herbs. a teaspoonful of salt, and half a teaspoonful Let the beef remain in this pickle for ten of pepper; add a tablespoonful of powdered days, turning and rubbing it daily. Bone it thyme. Tie it in a cloth and press it with al and remove the skin, gristle, &c. Sprinkle weight. When cold, it may be cut in slices it with powdered herbs, and season it highly for dinner or supper. The gravy remaining with salt and pepper. Roll it up in the will make a rich broth if a few vegetables be shape of a brawn, or fillet of veal, and bind stewed in it. it firmly with a broad tape ; wrap a cloth Pressed Beef. round it, and boil it gently. When it is done, put it under a heavy weight (without loosen- Time, five hours. ing it from the bandage) and let it remain till .390. Ten or eleven pounds of the flank ; cold. Spiced Beef-Modes of Dressing Beefsteaks. III Spiced Beef. salt; butter to fry the steak ; a little flour Time, according to weight. and butter for thickening. Fry a tender rumpsteak in butter to a good 393. The thin part of the ribs of beef ;' brown, then pour in the water on it, add the half an ounce of cloves ; half an ounce of onion sliced, the ketchup and seasoning. mace; half an ounce of black pepper ; halt Cover it closely with a dish, and let it stew an ounce of Jamaica pepper; and some gently. When tender, thicken the gravy with chopped parsley. a piece of butter rolled in flour. Take the thin part of a piece of beeſ, after the rib piece (called the flap) has been cut Rumpsteak Fried. off, if any of the ends of the bones are left, take them out. Rub it well with salt, Time, twenty minutes. and let it lay in pickle two days; then take 397. Broiling is the best mode of cooking the above quantities of spice and a little steaks and chops ; if, however, you prefer a chopped parsley, and spread the whole steak fried, do not cut it quite as thick as equally over the beef ; roll it up neatly for broiling, and leave a little fat on it. and tie it very tight. Set it in a stewpan Put some clarified dripping in the pan and over a moderate fire, and let it stew slowly let it boil ; Then lay the steak in the boiling till quite tender. Then press it well, and fat and fry it, moving the pan about to pre- when cold it will be fit to serve. The vent it from burning; when one side is well spices are to be laid on whole. done, turn it on the other with your meate, tongs—if you do not possess a pair, turn it Beef Liver for Gravy. with a fork, but take care not to stick the Time, twenty-four hours. fork into the juicy part of the stake, put it in the fat or in the edge of the meat. When 394. The liver must be first hung up to 11 the steak is done, lay it on a hot dish, with drain ; after that salt it well and leave it a little made gravy, or a lump of butter and twenty-four hours in a dish, Then hang it a tablespoonful of ketchup. - Season with up to drain, and when it has ceased dripping | pepper and salt. Tomato sauce is some- hang it in a dry place for use. It is excel- times eaten with beefsteak. dent for gravy to cutlets and all made dishes. Fried Onions and Rumpsteak. Broiled Steak. Time, twenty minutes. Time, eight to ten minutes. 398. A rumpsteak ; three onions ; a good- 395. Rumpsteak; one ounce of butter ; sized piece of butter; and a little sait. one tablespoonful of mushroom ketchup; Fry a rumpsteak a nice brown, and put it pepper and salt. into a hot dish with a good-sized piece of Rumpsteak is best for broiling and frying; butter on the top ; or pour the fat from the beefsteak for stewing. pan, put in a little water, shake it about, let Take care that the butcher cuts the steak it just boil, and pour it over the steak. Have the right thickness—i.e., about three-quar- ready the onions, cut into thin rings, and ters or half an inch. Divide it in halves. again divided across ; fry them lightly, and Place the gridiron over a clear fire, and rub when done drain them on a colander before the bars with suet to prevent the meat from the fire, stirring in a little salt. Serve them adhering to them. Place the two steaks on in a separate dish, as the flavour of onions it and broil them, turning them frequently is often disliked. with the steak tongs, or if with a fork, care- fully pricking it through the fat. If the Steak Stewed in a Plain Way. steak itself is pricked, the gravy will run out Time, forty minutes altogether. and it will harden. Have ready a hot dish on which you have placed a lump of butter "399. Half a pint of water ; one onion ; a the size of a large walnut, a tablespoonful of spoonful of walnut ketchup; a little caper mushroom ketchup. and a little salt and liquor; a piece of butter rolled in flour ; and pepper. Lay the steaks (rubbing them some pepper and salt. lightly over with butter) on the dish, and Fry the steaks in butter a good brown, serve as quickly as possible. then put in a stewpan half a pint of water, one onion sliced, a tablespoonful of walnut An Indian Mode of Dressing Beefsteaks. ketchup, a little caper liquor, pepper and salt. Cover the pan close, and let them Time, twenty minutes. stew slowly. Thicken the gravy with a 396. One pint of water; one onion; one piece of butter rolled in flour, and serve spoonful of walnut ketchup; pepper and them on a hot dish. II2 Collops—Beef Kidney. HRANA Beefsteaks and Oysters Stewed. I Chop up and fry the cold potatoes and cabbage with a little pepper, salt, and a good Time, one hour and twenty minutes. I large piece of butter. Set it aside to keep 400. A pound and a half of beefsteaks ; hot. Lightly fry some slices of cold boiled two ounces of butter ; half a pint of water ; beef; put them in a hot dish, with alternate a dozen and a half of oysters ; five dessert- layers of vegetable, piling it higher in the spoonfuls of port wine ; pepper and salt. middle. Put into a stewpan a pound and a half of beefsteak, with two ounces of butter and a Savoury Minced Collops. little water ; when the meat is a nice brown, Time, ten minutes. pour in half a pint of water, a little pepper 404. A pound and a quarter of rump- and salt, and the liquor strained from the steak; a bunch of savoury herbs; a quarter oysters. Set the pan over a moderate fire, of a teaspoonful of salt; a little pepper ; and let the meat stew gently ; then add five two ounces of butter; a tablespoonful of dessertspoonfuls of port wine, a piece of but flour ; and a tablespoonful of ketchup, or ter rolled in flour, and the oysters. Stew it lemon juice. all together till the oysters are done, and Put two ounces of butter and a table. serve it up very hot. spoonful of flour into a stewpan, and when Broiled Steak with Oyster Sauce. it becomes of a light brown colour, add a tablespoonful of finely-chopped savoury Time, half an hour. herbs, and a little pepper and salt. Stir 401. A pound and a half of beefsteak ; | these over a slow fire until they are well two dozen oysters ; a little mace ; peel of browned; mince the steak very fine, and half a lemon ; a little butter rolled in flour ; stir it into the herbs and browning; then pepper; salt; and a tablespoonful of cream. add nearly half a pint of boiling water, and Strain the liquor from the oysters, and stew all together very slowly for ten or throw them into cold water. Simmer the twelve minutes'; then add the ketchup, and liquor with a little mace, and the peel of serve them very hot. half a lemon ; then put the oysters in. Stew them a few minutes ; add a little cream if To Fry Beef Kidney. you have it, and a piece of butter rolled in Time, ten or twelve minutes. flour. Let it boit up once ; have a pound 405. One kidney; three ounces of butter; and a half of rumpsteak seasoned and broiled, half a pint of gravy ; one tablespoonful of put it in the dish, and pour the oyster sauce piquante sauce; one lump of sugar. over it the moment it is ready to serve. Take a beef kidney, cut it into slices not too thick, and let them soak in warm water Fritters of Beef. for two hours and a half, changing the Time, eight minutes to fry. water twice to thoroughly cleanse the kidney. Dredge a very little flour over these slices, 402. Some slices from the under-cut of and fry them a nice brown, in about three the sirloin ; two or three eggs ; a small tea- | ounces of butter, seasoning them previously spoonful of white pepper ; the same of all- with pepper and salt. Arrange them in a spice in powder ; a little nutmeg ; and suf- ficient flour and water to make a stiff batter. circle, slightly leaning over each other round tter: | the dish. Stir a tablespoonful of piquante Cut some thin slices of beef from the sauce into half a pint (or rather less) of good under-cut of the sirloin, and dip each slice gravy, with one lump of sugar in it, and into a stiff batter, made of eggs, flour, pour it into the centre of the dish. water, and a seasoning of pepper, allspice, and nutmeg. Have ready a pan of boiling Stewed Beef Kidney, lard or butter, and when the slices are weli covered with the batter, put them in and Time, half an hour. fry them a nice brown. Serve them very 406. A beef kidney ; pepper and salt. hot with mashed potatoes. Cut the kidney into slices, and season it highly with pepper and salt, and fry it a Bubble and Squeak. light brown; then pour a little warm water into the pan, dredge in some flour, put in Time, twenty minutes. the slices of kidney, and let it stew very 403. About one pound of slices of cold gently. boiled beef; one pound of chopped potato; one pound of chopped-up cabbage—both Rissoles of Beef Kidney. previously boiled ; pepper; salt; and a Time, half an hour. little butter. | 407. A beef kidney ; a little salt ; Cayenne Minced Beef-Stews.--Tripe. 113 and nutmeg; a sprig of parsley; one shallot; the stewpan with the gravy, let it simmer juice of half a lemon ; half a pint of gravy; slowly for ten minutes until hot, taking care a glass of white wine; one ounce of butter. it does not boil, or the meat will be hard. After removing all the fat and skin from Garnish it with sippets of toasted bread. the kidney, cut it into moderately thin slices, and sprinkle over it the shallot and Beef Hash-Rich. parsley chopped very fine, and seasoned Time, half an hour. highly with salt, nutmeg, and a little 410. Some slices of cold beef; half a pint Cayenne pepper. Fry the slices over a of stock or broth; pepper and salt ; two brisk fire until they are nicely browned on dessertspoonfuls of lemon pickle ; one of both sides; then mix a glass of white wine mushroom ketchup; four of port wine or with about half a pint of good gravy, and claret ; two ounces of butter ; a quarter of pour it gradually into the pan; boil it up, la pint of silver or button onions. and then stir in the lemon juice and an Peel a quarter of a pint of silver or button ounce of fresh butter. Serve it on a hot onions, dredge them weil with flour, and fry dish, garnished with fried bread cut into them in two ounces of butter a fine brown, small square pieces. seasoning them with pepper and salt. Then put them into a stewpan and pour over Minced Beef. them the butter in which they were fried, Time, twenty minutes. half a pint of stock or broth, the lemon 408. One pound and a half of beef ; six picki v pickle, mushroom ketchup, and wine; set it ounces of bacon ; two small onions; a little 10 over a clear fire until the onions are suffi- fciently done, and then pour it over the slices pepper and nutmeg ; one ounce and a half of butter rolled in flour; a spoonful of of beef, and let it stand for half an hour ; then put it at the side of the fire until very browning ; a few poached or hard-boiled hot, but do not allow it to boil, or it will eggs. Mince about a pound and a half of beef was harden the meat. Serve it up with the with the bacon and onions, seasoning it it gravy poured over it, and garnished with highly with pepper and nutmeg. Take a fried croûtons. sufficient quantity of stock made from bones, Cold Beef Stewed with Green Peas. and any trimmings, a piece of butter rolled in flour, and a little browning ; make it hot Time, two hours and three-quarters. and strain it over the mince ; put the whole ce out the whole 411. One gallon and a half of green peas ; into a stewpan, let it simmer for a few one cabbage-lettuce; one teaspoonful of minutes, and serve it on a hot dish with mustard ; two tablespoonfuls of Worcester- sippets of toasted bread, and a poached or shire sauce ; rather more than half a pint of hard-boiled egg divided and placed on each stock or weak broth ; one small onion ; sippet arranged round the edge of the dish. | pepper and salt ; cold roast beef. It is also served surrounded by a wall of Cut the heart of a cabbage-lettuce into mashed potatoes, with two poached eggs slices, and put it into a stewpan with the lying on the top of it. green peas and stock ; let it simmer slowly for an hour and a quarter; then add some Hashed Beef-Plain. slices of cold roast beef, seasoned highly with pepper and salt, and a small onion Time, twenty-five minutes. sliced and lightly browned, place it again 409. Some slices of cold roast beef; two over the fire and let it simmer for an hour tablespoonfuls of Worcestershire sauce; one and a half. Stir in a piece of butter rolled of mushroom ketchup; and the gravy from in flour, the spoonful of mustard, and the the meat or from the bones boiled down ; sauce. Boil it up and serve it. pepper and salt. Tripe. Put the gravy saved from the meat (with a little water if not sufficient), or the bones | Time, two hours and a half to three hours. of the cold joint boiled down to a gravy, 412. Two pounds of tripe ; equal parts of into a stewpan with two tablespoonfuls of milk and water; four large onions. Worcestershire sauce, one of mushroom Take two pounds of fresh eaned ketchup, some pepper, salt, and a little and dressed by the tripe-dresser, cut away butter rolled in flour to thicken it ; let it the coarsest fat, and boil it in equal parts of simmer gently for about a quarter of an milk and water. Boil in the same water hour, take it from the fire, and when cold which boils the tripe four large onions ; the remove the fat. Cut the meat into slices, onions should be put on the fire at least half dredge them with flour, and lay them in an hour before the tripe is put into the 8 114 Tripe Roasted.-To Pickle Tongues.—Mutton. stewpan, and then made into a rich onion Procure two fine tongues and wipe them sauce, which serve with the tripe. very dry, then rub into them the above pro- Tripe may also be cleaned, dried, cut portions of salt, saltpetre and coarse sugar, into pieces, fried in batter, and served with and let them remain in the pan for a fort- melted butter. | night, turning them every morning. Tripe Roasted. Time, two hours and a half. Or :- 413. Some pieces of tripe ; some force. Time, three weeks to smoke ; ten to four- meat ; a little flour ; some butter. teen days to pickle. Cut the tripe into good-sized pieces, and spread some forcemeat over them, roll them 416. A teaspoonful of pepper ; a quarter up securely, and tie them upon a small spit, of a pound of coarse sugar; two ounces or roast them in a cradle spit ; flour and and a half of juniper berries ; one ounce of baste them with butter, and serve them up saltpetre; seven ounces of common salt. garnished with lemon in slices, and melted Procure a fine large tongue, from seven butter. to eight pounds weight, and rub well into it the common salt, saltpetre, juniper berries, A Pickle for Beef, &c. sugar, and pepper, all pounded and well 414. Six ounces of bay-salt; three ounces mixed together. Let it remain for ten days of saltpetre ; four pounds of brown sugar; or a fortnight, turning it every day, then one pound of common salt; one teaspoon- drain it dry, tie a paper over it, and send it ful of black pepper. to smoke for three weeks; or it may be Mix all the above ingredients together boiled from the pickle without being smoked, and rub them over the beef, pork, or hams; in which case it should be placed to soak in rub and turn them every day. cold water for a few hours ; then put into a stewpan well covered with water and boiled To Pickle Tongues. slowly for four hours, or more if large, if Time, fourteen days. small, three hours and a half, skimming it 415. Two ounces of saltpetre; one pound well when it comes to the boil, and letting of salt ; half a pound of coarse sugar. lit simmer gently till tender. MUTTON. Day Mutton is in season all the year, but is Saddle of Mutton. not quite so tender and eatable during the Time, a quarter of an hour to a pound. early summer when lamb is in season. 418. Take off the skin, cover the fat with a sheet of well-greased paper, and roast it Roast Haunch of Mutton. as directed for a haunch ; just before it is Time, a quarter of an hour to each pound finished cooking remove the paper, sprinkle of meat. the joint with salt, dredge it well over with flour, and drop warmed butter over it. 417. Take a fine haunch of Southdown, Serve it with good gravy, or empty the con- Welsh, or Devonshire mutton, hang it up tents of the dripping-pan into a basin, from for ten days or a fortnight, trim off the skin which remove the fat, add a little warm which covers the fat, remove the shank water and use this natural gravy. Red bone, and cover it with two or three sheets currant jelly as sauce. of buttered paper, place it on a spit, or in a cradle spit; set it at about fifteen inches Leg of Mutton Roasted. from the fire, and roast it for two hours very Time, half an hour to the pound, slow slowly to warm it through, basting it with " dripping every five minutes. Draw it method ; a quarter of an hour or twenty gradually nearer and nearer to the fire to minutes, ordinary time. brown, but take care it does not burn. 419. A leg of mutton intended for roast- Sprinkle it with a little fine salt, dredge it ing can be kept much longer than for boil. over with flour and baste with a little butter, ing, but it must be wiped very dry, and which will give it a fine frothy appearance. dusted with flour and pepper. Put a glass of port wine into some good Cut off the knuckle, remove the thick skin, brown gravy, and pour over it. Serve it and trim off the piece of flank. Put a little with red currant jelly sauce. salt and water into the dripping-pan, and Roast Shoulder, and Loin of Mutton, &c. 115 baste the joint for a short time with it, then tered paper as for venison ; roast it for two use the gravy from the meat itself, basting it hours, but do not allow it to become the every ten minutes. Serve it with gravy least brown. Have ready some French poured round it, and currant jelly, separately. beans, boiled tender, and well drained from The wether leg of mutton is the best for the water on a sieve ; while the mutton is roasting. being glazed, warm them up in the gravy, A leg of mutton, if too large, can be di- put them on a dish, and serve the meat on vided, and the knuckle boiled ; and by plac- them. ing a paste of flour and water over the part To Roast a Neck of Mutton. cut to keep in the gravy, it can be roasted, by which means two dinners can be had from Time, one hour. the one joint. 424. Take four pourds of the middle or the best end of a neck of mutton, trim off Roast Shoulder of Mutton. part of the fat, cut the bones short, and see Time, a quarter of an hour to each pound. that it is thoroughly jointed. Place it at some distance from a nice brisk fire, dredge 420. A shoulder of mutton should not be it with flour, and baste it frequently. Just basted in roasting, but simply rubbed with before it is done, set it nearer to the fire, and a little butter dust a little salt over it. Pour off the drip- Put the spit in close to the shank bone, ping, and put a little boiling water into the and run it along the blade bone. Roast pan. Dish up the joint, and strain the gravy this joint at a sharp, brisk fire. It should be over it. Serve it with currant jelly, sepa- well hung ; and served with onion sauce. Trately. Mutton Kebbobed. Roast Loin of Mutton. Time, according to the weight. Time, a quarter of an hour to the pound. | 425. Loin of mutton ; a small nutmeg, 421. This joint is not economical on ac- pepper, and salt ; some bread-crumbs ; a count of the weight of fat attached to it; but bunch of sweet herbs ; yolks of three eggs; it is very useful in small families, as it is a half a pint of gravy; two spoonfuls of ket- joint that can be cut so as not to leave too chup; a teaspoonful of flour; two ounces much cold meat. London butchers gene- of butter. rally remove the fat, ready for dressing. Take all the fat out of a loin of mutton, Roast it at a bright fire, and baste carefully and off the outside also if too fat, and re- about every quarter of an hour. Brown and move the skin. Joint it at every bone. Mix froth it as before directed, for leg, &c. half a small nutmeg grated with a little pep- per and salt, bread-crumbs, and minced To Roll a Loin of Mutton. herbs. Dip the steaks into the yolks of three Time, a quarter of an hour to each pound. eggs, and sprinkle the above mixture all over them. Then place the steaks together as 422. A loin of mutton ; veal stuffing; a| ming; a they were before they were cut asunder, tie glass of port wine ; and a tablespoonful of them, and fasten them on a small spit. ketchup. Roast them at a quick fire, set a dish under, Hang a loin of mutton till tender, take and baste them with a good piece of butter out the bone, and lay over the meat a stuff- and the liquor that comes from the meat; ing made as for veal ; roll it up tightly, fasten and throw some more of the seasoning over. it with small skewers to keep it in shape, When done enough, take it up, and lay it and tie it round with a string. Roast it be- ein a dish ; have half a pint of good gravy fore a brisk fire, allowing a quarter of an ready besides that in the dish, and put into hour, or twenty minutes, for each pound of lit two spoonfuls of ketchup, and rub down meat. Make a gravy of the bones, add- bones, add a teaspoonful of flour with it. Let this boil, ing to it a glass of port wine, a tablespoon- and pour it over the mutton, but first skim ful of ketchup and a little salt. When the off the fat well. Mind to keep the meat hot meat is done, pour the gravy made from the ſtill the gravy is quite ready. bones, mixed with the gravy from the meat, over it, and serve with currant jelly, sepa- Boiled Leg of Mutton. rately. A Mode of Dressing Fillet of Mutton. I Time, quarter of an hour to the pound. 426. Cut off the shank bone, trim the Time, two hours. | knuckle, and wash and wipe it very clean. 423. Take off the chump end of a loin of Then put it into a saucepan with enough mutton, and cover it with two sheets of but-cold water for it to swim in, set it over a 8- 2 116 Modes of Dressing and Baking Mutton. good fire. As the scum rises, skim it off bread-crumbs, and a seasoning of pepper carefully. Boil the joint for two hours and and salt to taste. Put a layer over the boned a half, or according to its weight. When meat, roll it round, and tie it securely. Boil the joint is taken up, put a frill of cut paper it very slowly for nearly two hours, remove round the shank bone. Mash some turnips the string, and pour over it a little well-made with a little piece of butter and cream, and caper sauce, the remainder of which must form them into the shape of eggs, and gar- be served separately. nish the edge of the dish alternately with the turnip balls and with carrots cut into BAKING circular forms. Serve caper sauce in a Is not a good or economical way of cooking tureen. joints of mutton, but it is sometimes done To Boil a Shoulder of Mutton with on account of its convenience. A joint to be baked is put on a trivet or Oysters. stand in a baking dish, sometimes with po- Time, two days to salt; twenty minutes to tatoes under it, which are so savoury thus each pound of meat to stew. I dressed that they partly reconcile us to the 427. Shoulder of mutton; one teaspoon- sodden taste of meat dressed in a common ful of pepper; one blade of mace pounded ; oven. A shoulder of mutton is, we believe. twenty-four oysters; one onion ; six pepper the only one thus dressed. To do it nicely. corns; one pint of gravy; a small piece of cover it with two sheets of buttered paper- butter; one teaspoonful of flour. or they may be greased with dripping-to Hang the mutton till it is tender, salt it keep tender salt it I keep it from being dried up. Put potatoes well for two days, bone it and sprinkle it under it with a little water or gravy over with the pepper and mace. Lay eighteen them, and a little salt. The meat should be oysters over the inside of the joint, roli it up occasionally basted while baking. tightly, and tie it strongly together. : Put it in a stewpan with just enough Breast of Mutton Grilled. water to cover it, with an onion and a few Time, one hour and a half. pepper corns. Shut the cover very closely 430. A breast of mutton ; yolk of one over it. Stew the remaining oysters in a pint egg ; some bread-crumbs ; a bunch of sweet of good gravy, which should be thickened herbs ; a sprig of parsley ; one onion ; four with a little flour and butter. pickled cucumbers; a tablespoonful of Take up the meat when it is done, remove capers ; half a pint of gravy; a piece of bút- the tape, and pour the gravy over the meat. I ter rolled in flour. Half boil a breast of mutton, score it, and Boiled Neck of Mutton. season it.with pepper and salt, rub it over Time, three quarters of an hour to every with the yolk of an egg, and sprinkle it with two pounds. bread-crumbs and sweet herbs chopped fine. 128. Take about four pounds of the best Put it over a clear fire, and broil it gently end or middle of a neck of mutton, see that till it is of a fine brown colour, or set it be- it is thoroughly jointed, and put it into a fore the fire in a Dutch oven and do the stewpan with sufficient cold water to cover it. same; chop a sprig of parsley, an onion, When it boils. skim it carefully, and throw four pickled cucumbers, and a spoonful of in a very little salt. Then draw the stew capers, boil them fwe minutes in half a pint pan to the side, and let it simmer gently un- of gravy, thicken it with a piece of butter til the meat is well done, allowing about an rolled in flour, lay the mutton on a hot dish hour and a half for every four pounds, from and pour the sauce over it. the time it begins to simmer. When served, pour a little caper sauce over it, and garnish Stewed Loin of Mutton. with boiled turnips. Time, two hours and three-quarters. Boiled Breast of Mutton and Caper Sance.). 431. A loin of mutton ; one ounce and a half of butter ; one shallot; a bunch of sweet Time, about two hours. herbs; four dessertspoonfuls of the best 429. Breast of mutton; three dessert. vinegar ; rather more than a pint of water : spoonfuls of savoury herbs; a sprig of pars- and a glass and a half of port wine. ley ; four tablespoonfuls of bread-crumbs ;l Cut out the bone, take off the skin care- pepper and salt. fully, and roll the mutton, securing it with Trim off the greater part of the fat, bone skewers. Put it into a stewpan with a bunch the joint. Mince some savoury herbs, and of sweet herbs, one shallot cut in two, an two sprigs of parsley, mix them with the ounce and a half of butter, four dessert- Mutton Stewed-Breast of Mutton-Mutton Cutlets. 117 spoonfuls of vinegar, and rather more than chopping off the thick part of the chine- a pint of water ; stew it slowly for nearly bone, beat them flat to about a quarter of three hours, strain the gravy through a hairan inch in thickness with a chopper, cut of sieve, add a glass and a half of port wine, an inch of fat from the top of the rib bone. and pour it over the meat. Serve it with Season them with pepper and salt. Beat sweet sauce. up the yolk of an egg, dip a brush in it and TO Stew a Neck of Mutton. pass it lightly over the cutlet, and then dip Time, two and a half to three hours. butter in an omelet-pan and put the cutlets 432. Four or five pounds of neck of in it ; set it over a gentle clear fire for five mntton ; rather more than a pint of water; minutes, turn them, do them for five minutes a little Cayenne ; pepper and salt ; two longer, lay them on a clean cloth, then put sprigs of parsley., them in a dish in a circle, one leaning over Trim the fat from a neck of mutton, and the other, with puree of good tomato sauce put the latter into a stewpan with a little in the centre. *** pepper and salt, and rather more than a Mutton Cutlets. pint of water; let it simmer very gently. About twenty minutes before it is served, Time, to stew, seven minutes; to broil, ten take nearly all the broth from the meat, and minutes. when it is cold skim off the fat, add a little li', I''435. One pound and a half of chops from Cayenne pepper, and two sprigs of chopped th parsley to the broth, let it boil for twenty yolk of one or two eggs ; bread-crumbs ; the loin ; a sprig of thyme and parsley ; minutes, thicken the gravy with a little but- ter rolled in flour, and pour it over the meat salt and Cayenne pepper to taste; two when sent to table. ounces of butter ; juice of a small lemon. ... coins Cut about a pound and a half of cutlets The exact quantities of water and season. I from a loin of mutton, take off about an inch ing must be regulated by the size of the from the top of each bone, and from the joint, as some necks of mutton weigh six or thickest thickest end; melt two ounces of butter in a seven pounds, in which case an extra half stewpan, season the cutlets, put them in, hour must be allowed for it to simmer. and let them stew for a short time without allowing them to gain any colour. Mince a Breast of Mutton and Green Peas. little thyme and parsley fine, and bind it Time, two hours and a half. with the yolk of one or two eggs. When the 433. A breast of mutton ; one quart of of cutlets are nearly cold spread the minced green peas ; a bunch of sweet herbs ; pep-I thickly with grated bread, and a very little herbs over them, and sprinkle each cutlet per and salt to taste; one shallot or onion. 1 Select a breast of mutton not too fat, and Cayenne pepper. Put them carefully on a my gridiron over a clear brisk fire, and broil cut it into small square pieces ; dredge it, with four, and fry it a fine brown in butter; l. them a fine brown. Serve them on a hot then add the herbs and shallot or onion cut dish, and squeeze over them the juice of a small lemon. into thin slices ; just cover the whole with water, and set it over a slow fire to stew until Or-With Purée of Potatoes. the meat is perfectly tender. Take out the meat, skim off all the fat from the gravy. 436. Some mutton cutlets ; a little butter ; and strain it over the meat into the stewpan, one egg ; some bread-crumbs; half a gill and make the whole very hot. Just before of cream ; a large piece of butter ; pepper serving add a quart of young green peas, and salt ; a little grated nutmeg i seven previously boiled, or add them with the potatoes. strained gravy, and let the whole boil gently Cut and trim neatly some cutlets from the until the peas are done. best end of a loin, or neck of mutton, dip each into some clarified or warm butter, Mutton Cutlets with Tomato Sauce. then into the yolk of a well-beaten egg, and strew bread-crumbs thickly over them, Time, twelve minutes. smooth them with a knife, and fry them in 434. Some cutlets from the neck of boiling fat. Have ready seven boiled pota- mutton ; two ounces of butter ; a little toes, rub them through a wire sieve ; mix pepper and salt. them with half a gill of cream and about two Trim the neck of mutton before you cut ounces of butter, a little pepper, salt, and off the cutlets. (i. e., cut off from the joint nutmeg, with a piece of glaze the size of a the scrag and three inches of the rib bone); walnut. Stir the purée over the fire until then take off the cutlets, shape them by l quite hot, place it in the centre of the dish, 118 Mutton Cutlets and Chops—Irish Stew. and stand the cutlets up round it, trimming have been kept a proper time, they will take each bone round the top with a frill of cut about three-quarters of an hour. Send up paper, either white, or white and pink, turnips, which may be boiled along with the alternately. chops, in a deep dish, with the broth they were stewed in. Mutton Cutlets à la Maintenon. Time, fifteen minutes. Haricot of Mutton. 437. Some cutlets from the neck or loin ; Time, nearly one hour. a bunch of thyme and parsley ; some bread- 440. Two pounds of loin of mutton ; two crumbs ; pepper and salt. onions ; half a pint of gravy; one glass of Cut about a pound and a half of the neck | port wine ; two dessertspoonfuls of mush- or loin of mutton into delicate cutlets, and room ketchup; two turnips, two carrots ; chop each bone short ; trim them neatly, half a head of celery; a large piece of butter; and put them into a stewpan with a piece of a little flour ; pepper and salt. butter, and a little thyme and parsley Divide the chops of a loin of mutton, and chopped fine ; season with pepper and salt ;| take off the superfluous fat, cut two onions fry them lightly and then take them out to into rings, and fry them with the meat a cool, after which take some fresh chopped nice brown in a good-sized piece of butter ; parsley and some bread-crumbs; spread thicken a half-pint of gravy with a little them evenly over the cutlets with a knife, flour, and pour it over the chops. Set them wrap them in buttered papers, and broil at the side of the fire to stew slowly for three- clear fire. Serve them up in quarters of an hour, or rather more. Par- the papers with sauce piquante in a tureen. boil two carrots, two turnips, and half a These cutlets are said to have been in- head of celery, cut the former into shapes vented by Madame de Maintenon in order and the celery into slices, and add them to to tempt the waning appetite of Louis XIV. the meat about twenty minutes before serv- The fat of the dressed meat is absorbed in ing. Pour in a glass of port wine, two the papillotes. spoonfuls of ketchup, and, after boiling it once up, serve it hot. Mutton Chops Broiled. Minced Mutton. Time, ten minutes. 438. Cut some chops from the best end of Time, half an hour. the loin or neck, but the loin is preferable, 441.' One pound and a half of meat; half a trim them neatly, removing the skin and fat, pint of good brown gravy ; pepper and salt; leaving only enough of the latter to make six or seven eggs. them palatable ; let the fire be very clear Take a pound and a half of dressed before placing the chops on the gridiron, mutton, and mince it as fine as possible, turn them frequently, taking care that the season it highly with pepper and salt, warm fork is not put into the lean part of the haif a pint of good brown gravy, or gravy chops ; season them with pepper and salt. made from the bones, make the mince very When just finished cooking, put a piece of hot in it, and send it to table with a border fresh butter over each chop, and send them of poached eggs. to table on a hot dish, or you may rub maitre-d'hôtel butter over each chop when Irish Stew. broiled ; or serve with any sauce you like over them. . In that case the chops become Time, about two hours. an entrée. 442. Two pounds and a half of chops ; To Stew Mutton Chops. eight potatoes ; four small onions; nearly a quart of water. Time, three-quarters of an hour. Take about two pounds and a half of 439. One pound of chops ; cold water chops from a loin of mutton, place them in enough to cover them, and half a pint over; a stewpan with alternate layers of sliced one onion. potatoes and layers of chops, add four small Put a pound of chops into a stewpan, with onions, and pour in nearly a quart of cold enough cold water to cover them, and half water ; cover the stewpan closely, and let it a pint over, and an onion ; when the water stew gently until the potatoes are ready to is coming to a boil, skim it, cover the pan mash, and the greater part of the gravy is close, and set it to simmer gently over a very absorbed ; then place it in a dish, and serve slow fire till the chops are tender; if they | it up very hot. Hashed Mutton-Haggis-Sheep's Trotters. 119 alld rs. Hashed Mutton. cloves, a bouquet of thyme with a bay-leaf, one ounce of salt, a quarter of an ounce of Time, one hour and twenty minutes. pepper, and three quarts of water. Let it 443, Some cold mutton ; one pint and a simmer very gently. Take out the vege- half of water; fourteen pepper corns ; four tables and bunch of herbs. Skim off the fat. ; a bunch of sa of savoury herbs : half a | Lav the head on a dish. Have the brain head of celery ; a large piece of butter; a ready boiled (it will take ten minutes to do), spoonful of browning. chop it up fine. Warm it in parsley and Take some cold leg or shoulder of mutton, butter, put it under the head and serve. or any cold mutton that you chance to have, and with a sharp knife cut it into thin slices. Sheep's Trotters–Very Simple. Put the bones into a stewpan with half a Time, three hours. head of celery cut into slices, a bunch of | 446. Four trotters ; one tablespoonful of savoury herbs, a few pepper corns, four all- flour; a saltspoonful of salt. spice, and a pint and a half of water ; set it Perfectly cleanse and blanch the trotters, over the fire, and let it simmer gently for about an hour. Cut the onion into rings, taking care to remove the little tuft of hair about an hour. Cut the core them into which is found m fry them a nice brown, and put them into which is found in the fourche of the foot. e ou Beat up a spoonful of flour and a little salt the stewpan with the bones and herbs. Let in the water you use for cooking them in, all simmer together for ten or twelve minutes, and let them stew till the bones come out then strain it through a hair sieve, and when cold take off the fat. Put the slices of meat easily. dredged with flour into the stewpan, add Or the gravy with a spoonful of browning, and You may stew them in white sauce for two of walnut ketchup; make it very hot, live on sich but do not let it boil. Serve it with sippets of toasted bread round the dish. Or- Haggis. They may be stewed for the same time with white sauce, and served garnished with Time, two hours. mushrooms. 444. The heart, tongue, and part of the liver of a sheep ; rather more than half the Mutton Ham. weight in bacon, one French roll ; rind of a Time, twenty-six days to dry, salt, and lemon ; two eggs; a glass of wine; two smoke. anchovies ; pepper and salt. 447. A leg of mutton weighing twelve or Mince the heart, tongue, and part of the fourteen pounds; half a pound of bay salt; liver of a sheep with rather more than half ten ounces of common salt; one ounce and the weight in fat bacon, add to it the crumb 2 a half of saltpetre; half a pound of coarse half of calipetre of a French roll, grated, two anchovies 1 sugar. chopped very fine, the rind of a lemon, | Cut the leg of mutton into the form of a grated, a little pepper and salt, a glass of , ham, and let it hang two days. wine, and two eggs well beaten ; stir it Make a powder of half a pound of bay thoroughly together, put it into a well- salt, half a pound of common salt, one buttered mould, boil it for two hours, place ounce and a half or two ounces of salt petre, it on a dish, and serve. and half a pound of coarse brown sugar. Sheep's Head. Mix it well together in a stewpan to make it Time, two hours. quite hot, then rub it thoroughly into the ham. Turn it in the pickle every morning 445. One head; two onions; two carrots; ! for four days, then put two ounces more of two turnips; a piece of celery; five cloves ; common salt to it. Turn it every day for a sprig or two of thyme ; one bay-leaf ; two twelve days more; then take it out, dry it, tablespoonfuls of salt; a quarter of an and hang it in wood smoke for a week. ounce of pepper; three quarts of water. Put the head into a gallon of water, and let it soak for two hours or more ; wash it thoroughly, saw it in two from the top. * Time, fourteen days to pickle. Take out the brain, cut away part of the 448. One ounce of saltpetre; one pound uncovered part of the skull and the ends of of common salt; one pound of coarse the jaws; wash it well. Put in a stewpan | sugar. two onions, two carrots, a stick of celery, or Cut a hind-quarter of mutton like a ham, a little celery-seed tied up in muslin, five and rub it well with an ounce of saltpetre, a Or- 120 Lamb— Roast Fore-Quarter-Roast Leg-Roast Loin. pound of coarse sugar, and the same of place, cut it out in slices, and broil them as common salt well mixed together. Lay it required. in a ham-pan with the skin downwards, and Or boil the ham in cold water over a baste it every day for a fortnight, then roll it quick fire for twenty minutes. When in sawdust, and hang it in wood smoke for done, let it remain in the water until quite fourteen days. Boil it, and hang it in a dry cold. LAMB. House lamb is in season in December. position on the spit, and roast it before a Grass lamb comes in at Easter. Lamb bright fire for an hour and a quarter. Just should be very well dressed. It is best when before it is taken up, dredge it with a little only two months old. The fore-quarter salt and flour, and baste it well with butter should be dressed very fresh ; the hind- to make it look brown, and froth it up. quarter should hang. Then dish it up, and place the gravy made in the dripping-pan round it. Serve it with Roast Fore-Quarter of Lamb. mint sauce in a tureen. Time, for ten pounds, two hours and a Roast Leg of Lamb. half. Time, one hour and three-quarters for six 449. Cut off the scrag from the shoulder, pounds. saw off the shank bone, and also the chine bone along the fillet of the leg, and joint it 452. Procure a fine fresh leg of lamb, ind and place it some distance from the fire. thoro partially saw the rib bones, and break the bone of the shoulder, twist it round, basting it frequently a short time before it is and fasten it with a skewer from beneath done, move it nearer, dredge it with flour the breast. Cover the lamb with buttered red and a little salt, and baste it with dissolved paper, and spit it evenly, roast it before a butter, to give it a nice frothy appearance. quick fire according to the weight. JustThen empty the dripping-pan of its con- before removing it from the spit, dredge it! e it tents, pour in a cupful of hot water, stir it with flour and a little salt, and baste it with well round, and pour the gravy over the butter to make it froth up. Twist a cut meat, through a fine sieve. Serve with paper round the shank bone, place it on a mint sauce and a salad. hot dish, and pour round it a little gravy Roast Shoulder of Lamb. made in the dripping-pan. Serve it with mint sauce in a tureen. A cut lemon, some Time, one hour and a quarter. Cayenne, and a piece of fresh butter should 453. Place the joint at a moderate dis- always be ready for use when the shoulder tance from a nice clear fire, and keep it con- is separated from the ribs, to be laid between stantly basted, to prevent the skin from it and them. becoming burnt. When done, dish it up; and serve it with gravy made in the drip- Boned Quarter of Lamb. ping-pan and poured round it. Send up Time, a quarter of an hour to each pound. mint sauce in a tureen. 450. One pound of forcemeat; melted Roast Loin of Lamb. butter. Bone a quarter of lamb, fill it with force-Time, a quarter of an hour to each pound. meat, roll it round, and tie it with a piece 454. The loin is seldom roasted, on of string, cover it with a buttered paper, account of its small weight, but for families and roast it. Serve it with melted butter. of two ladies or a single person it will be found very delicate. Care must be taken Roast Target of Lamb. that it does not burn in roasting. It is best Time, one hour and a quarter, or according to cover it with a buttered paper and remove to weight. it a few minutes before serving, to baste and froth it. Mint sauce. 451. A little butter, flour, and salt. A target is only the breast and neck joints not separated. Saddle of Lamb. The flap bones must be taken from the neck, the chine bone sawed Time, a quarter of an hour to the pound; off, and the ribs well chopped. Cover it one hour and a half to two hours. with buttered paper, place it in an even 455. Cover the joint with buttered paper 122 Lamb's Fry-Lamb Cutlets.-Lamb Chops. Thoroughly clean a lamb's head, and well-beaten yolk of egg, and then sprinkle parboil it, then brush it over with the yolks them with fine bread-crumbs, seasoned with of the eggs well beaten; chop a few sweet pepper and salt. After this dip them sepa- herbs very fine, mix them with bread- rately into a little clarified butter. Sprinkle crumbs and a little warmed butter, and more crumbs over them and fry them, turn- spread the mixture thickly over the head, ing them occasionally. Have ready half a then put it into a Dutch oven before a peck of green peas, nicely boiled, and ar- bright and clear fire to finish dressing. ranged in a pyramid or raised form in the Mince the liver and the heart very small, centre of a hot dish. Lay the cutlets before and let them stew until done, pour in three- the fire to drain, and then place them round quarters of a pint of good gravy, with a the green peas. .. spoonful of lemon pickle, or the juice of a lemon, make the brains into small cakes Lamb Cutlets à la Royal. with a little milk and seasoning, and fry them brown. Place the head in the centre Time, ten or twelve minutes. of the dish on the minced liver and heart, and garnish with brain cakes, forcemeat | 464. A loin of lamb ; pepper ; salt; nut- balls, and a lemon cut into slices and placed meg ; one egg; one ounce of bread-crumbs; at the edge of the dish. a sprig of parsley ; a dessertspoonful of flour ; a cupful of boiling water ; one Lamb's Fry. lemon; a piece of butter. Cut a sufficient number of cutlets from a Time, altogether twenty minutes. loin of lamb: season them with pepper. salt, and grated nutmeg. Dip each cutlet 462. One pound of lamb's fry; one egg ; | into the yolk of a well-beaten egg, strew one ounce of bread-crumbs; a sprig of bread-crumbs over each, and fry them all parsley ; pepper and salt. nicely in butter, or in beef dripping. When Take a pound of lamb's fry, and boil it I done, arrange them in the form of a crown for about a quarter of an hour; then drain on the dish; make a sauce of two ounces of it dry. Brush it over with the yolk of a butter placed in the butter placed in the pan seasoned with a beaten egg, and then cover it with bread- | little pepper and a sprig of chopped parsley, crumbs, seasoned with minced parsley, lor a lemon sliced thin and just browned : pepper, and salt. Fry it till it is a nice dredge into the sauce a dessertspoonful of colour-i.e., for about five minutes—and flour, and stir it smooth ; put in a cupful of serve it on a folded napkin with fried boiling water, and stir it well together over parsley. the fire for a few minutes ; pour this sauce Cold lamb is so excellent that it is often inside the crown of cutlets, and serve. Or, preferred to hot-dressed joints. It is quite I when the cutlets are fried, drain them ; a mistake to prepare it by any of the modes place them on a dish in a crown ; glaze of dressing up cold meat. It should be them, and serve with stewed peas or spinach eaten with mint sauce and a nicely-made in the centre, instead of the above sauce. salad. Lamb Cutlets and Green Peas. Lamb Chops. Time, eight or ten minutes. Time, eight to ten minutes. 463. Two, or two and a half pounds of 465. Chops from the loin ; pepper and the best end of a neck of lamb; bread-salt; a n:ould of mashed potatoes. crumbs; two eggs; pepper and salt; two Cut the chops from a loin of lamb ; let ounces of butter; half a peck of green them be about three-quarters of an inch peas. thick. Broil them over a clear fire. When Take the cutlets from the best end of the they are done, season them with pepper neck; chop off the thick part of the chine and salt. Have ready a mould of nicely off the skin and the greater part of the fat, chops leaning against them, and serve very scraping the upper part of the bones per- hot. Or they may be served garnished only fectly clean. Brush each cutlet over with with fried parsley. . Veal.—Fricandeaux of Veal. 123 VEAL. Veal should be obtained from a calf of it well, and just before it is done, take off about two or three months old, if it is re- the paper, dredge a little flour over it, and quired nice and delicate. Bull-calf veal is baste it well with butter to give it a fine best for cooking in joints ; cow-calf veal for frothy appearance. Remove the skewers, made dishes. and replace them with a silver one ; pour The failing of this meat is its tendency to over the fillet some melted butter, with the turn ; should it show symptoms of doing so, juice of half a lemon and a little of the brown put it into scalding water, and let it boil for gravy from the meat. Garnish with slices of seven minutes with some pieces of charcoal cut lemon, and serve with either boiled ham, or sprinkled with charcoal powder. Take it bacon, or pickled pork. out of the pot, plunge it in cold water, and put it into the coolest spot you can find. Fricandeau of Veal. The skirt should always be removed from Time, two hours and a half or three hours. the breast, and the pipe from the loin in hot weather, as soon as it comes from the but- 467. Three or four pounds of the fillet of cher's. veal ; a few slices of bacon ; a bunch of sa- Veal supplies numerous entrées or made voury herbs; two blades of mace; two bay- dishes. leaves ; five allspice ; one head of celery ; The fillet derives much of its pleasant one carrot ; one turnip ; lardoons ; pepper flavour from being stuffed : veal in itself to taste; one pint of gravy or stock. being nearly tasteless. The stuffing should ual Cut a thick handsome slice from a fillet be placed in the hollow place from whence of veal, trim it neatly round, and lard it 1 the bone is extracted, and the joint should ud thickly* with fat bacon. Cut the carrot, be roasted a beautiful brown ; it should be turnip, and celery into slices, and put them cooked gradually, as the meat being solid, into a stewpan with a bunch of savoury will require to be thoroughly done through, ń herbs, two blades of mace, five allspice, without burning the outside ; like pork, it and two bay-leaves, with some slices of is rather indigestible. Boiled bacon or ham ham bacon at the top. Lay the fricandeau over should accompany it to table, with the addi-the bacon with the larded side uppermost, tion of a lemon cut in halves and handed to dust a little salt over it, and pour round it a the guests. I pint of good gravy or broth. Place it over In roasting veal, care must be taken that the fire, and let it boil, then let it simmer it is not at first placed too near the fire : the very gently for two hours and a half or fat of a loin, one of the most delicate joints three hours over a slow fire, basting it fre- of veal, should be covered with greased que alquently with the gravy. Take out the frican- paper; a fillet also should have on the cauleau deau when done ; skim off the fat, strain until nearly done enough ; when almost | the gravy, and boil it quickly to a strong done, dredge with flour, and produce a fine glaze, cover the fricandeau with it, and froth. In grand kitchens, or where cream serve it up very hot, upon a purée of green is abundant, cooks occasionally baste veal veal peas. Be careful that the gravy does not with it for about fifteen or twenty minutes touch the fricandeau, but that it only covers before serving. the bacon and other ingredients at the bot- tom of the dish. To Roast a Fillet of Veal. Fricandeaux of Veal. Time, four hours for twelve pounds. Time, two hours to two hours and a half. 466. Veal ; half a pint of melted butter ;| 468. Some slices of veal; a quart of good a lemon ; half a pound of forcemeat. gravy; a slice of lemon ; a spoonful of Take out the bone of the joint, and with anchovy; two dessertspoonfuls of lemon a sharp knife make a deep incision between pickle ; two of browning ; a little Cayenne the fillet and the udder. Fill it with the pepper ; a few shreds of bacon. forcemeat or veal stuffing. Bind the veal Cut some steaks from the thick part of a up in a round form, and fasten it securely fillet of veal about half an inch thick and with skewers and twine. Run the spit as six or seven inches long, lard them neatly nearly through the middle as you can ; cover the veal with buttered paper, and put * In this and all receipts in which lardoons are it at some distance from the fire at first, I used, our readers are referred to the instructions advancing it as it becomes dressed. Baste on “Larding " given in the Introduction. 124 Modes of Dressing Calf's Head. with shreds of fat bacon, and dredge them Or: a Savoury Calf's Head. with flour. Brown them in a Dutch oven | 470. When the head is boiled, score it on before the fire, and then put them into a the surface, beat up the yolk of an egg, and stewpan with the gravy, and let them stew rub it over the cheek with a feather. Pow- half an hour. Add a slice of lemon, a little der it with some finely-powdered lemon anchovy, lemon pickle, browning, and Ca- thyme and parsley, pepper and salt, and yenne pepper. When the fricandeaux are bread-crumbs. Brown it with a salamander tender take them up, strain and skim the or in a Dutch oven, and when it begins to gravy, boil it to a glaze, and pour it over dry, sprinkle a little melted butter over it. the fricandeaux, or thicken it with a piece of Garnish with rashers of bacon curled butter rolled in flour. Serve them with sor-round it. rel sauce, and garnish with forcemeat balls, Save some of the liquor in which the calfs or the yolks of hard-boiled eggs. head is boiled for a hash the next day. CALF'S HEAD. Calf's Brains and Tongue. A calf's head may be bought ready for Time, to boil ten or fifteen minutes. cooking from the butcher's, but as it is as 471. A little parsley and thyme ; one bay- well to give directions for the cook in all | leaf; a little pepper and salt ; two table. possible circumstances, we will say here spoonfuls of melted butter or cream ; juice that if she has a calf's head to prepare with of a quarter of a lemon ; a pinch of Ca- the hair on it, she must have ready a pan of yenne. scalding water to remove it. She will find | Separate the two lobes of the brain with the hair easier to get off if she powders it a knife, soak them in cold water with a little with resin after letting it soak a little while salt in it for an hour; then pour away the in warm water. She must then plunge it cold water and cover them with hot water ; into the scalding water, holding it by the clean and skin them. Boil them then very ear, and carefully scrape off all the hair. gently in half a pint of water, take off the Many cooks use scalding water only, but scum carefully as it rises. Take them up, M. Soyer (whose name is a perfect authority) | drain and chop them, and put them to warm recommends the resin, and it certainly faci- in a stewpan with the herbs chopped, the litates the operation, though it is not indis- melted butter or cream, and the seasoning. pensable. Then take out the eyes, saw the Squeeze a little lemon juice over them ; stir head in halves lengthways through the skull. them well together. Boil the tongue ; skin Take the brain and tongue out. Half ait ; take off the roots ; lay it in the middle calf's head is generally enough to serve at of the dish, and serve the brains round it. one time, but a whole head is a very hand. some dish. Break the jawbone, remove the Hashed Calf's Head. gums containing the teeth, and then lay the head in a large panful of warm water to Time, one hour and a half. disgorge. 472. Half a calf's head; a bunch of sa- Calf's Head Boiled. voury herbs ; two blades of mace; a little Cayenne ; pepper and salt ; one lemon; a Time, to soak, one hour and a half; to gill and a half of sherry, or any white wine ; simmer, one hour and a half. two dessertspoonfuls of mushroom ketchup; one onion ; one carrot ; one quart of broth, 160. Half a calf's head; half a pint of or the liquor in which it was boiled. melted butter with parsley ; one lemon ; a Cut the meat from the remains of a boiled pinch of pepper and salt. calf's head, into small round pieces of about Soak the half calf's head in cold water for two inches across. Put a quart of broth or an hour and a half, then for ten minutes in the liquor in which the head was boiled into hot water before it is dressed. a stewpan with a carrot, one small onion, Put it into a saucepan with plenty of cold two blades of mace, and a bunch of savoury water (enough for the head to swim), and herbs, and boil it until reduced to nearly let it boil gently. When the scum rises half the quantity ; then strain it through a skim it very carefully. After the head boils, hair sieve, and add a glass and a half of let it simmer gently an hour and a half. I white wine, the juice of a lemon, two dessert- Serve it with melted butter and parsley over spoonfuls of mushroom ketchup, and a it, and garnish with slices of lemon and tiny piece of butter rolled in flour. Lay in the heaps of fried parsley. Ham should be slices of head, and when gradually well served with calf's head, or slices of bacon. heated, let it just boil up. Then serve it on 1. Sirloin of Beef. 2. Aitchbone of Beif. 3. Fricaudeau of Veal. 4. Fillet of Veal. 5. Calf's Head. 6. Hum 7. Roast Pig 8. Chine of Pork. Modes of Dressing Caly's Head, Veal, &c. 125 a hot dish, with rolled bacon and forcemeat Collared Calf's Head. balls as a garnish. Time, six hours altogether. 476. A calf's head ; a few thick slices of Fricassee of Calf's Head. ham ; three tablespoonfuls of minced pars- ley; three blades of pounded mace ; half a Time, one hour and a half. teaspoonful of grated nutmeg ; one teaspoon- 473. The remains of a boiled calf's head ; |ful of white pepper ; six eggs. a bunch of savoury herbs; two dessert- Scald the head and scrape off the hair, spoonfuls of lemon juice; one onion; one clean it, nicely divide it, and take out the blade of mace; pepper and salt ; two eggs : brains ; boil it for two hours, or till the meat a piece of butter and flour ; and a quart of leaves the bones, which must be taken out. the liquor in which the head was boiled. Then flatten the head on the table, cover it Cut the meat from the head into nice thin with a thick layer of parsley, a layer of slices pieces, and put the bones into a stewpan, of ham, the yolks of the eggs boiled hard with nearly a quart of the water in which and cut into thin rings; between each layer the head was boiled, a bunch of savoury put a seasoning of the pepper and spices. herbs, a blade of mace, the onion browned, Roll the head in a cloth very tightly, boil it and a little pepper and salt. Let it simmer for four hours at least, then take it up and for nearly an hour, then strain it into an- put it under a heavy weight. Let it remain other stewpan, put in the slices of head, till cold. Remove the cloth, &c., and serve. thicken the gravy with 'a little butter and flour, and bring it nearly to a boil. When Roast Loin of Veal-Plain done, take out the meat, and stir gradually Time, three hours. in two dessertspoonfuls of lemon juice, and 477. Take about seven pounds of the the yolks of two well-beaten eggs, but do | kidney end of a loin of veal. fasten the flap not let it boil, or it will curdle ; pour it over over the kidney with a small'skewer, run the the meat. Serve it up very hot, with force-spit through the thick end lengthways, cover meat balls for a garnish. the veal with buttered paper, and place it before a good fire to roast. Just before Calf's Head Cheese. serving, remove the paper, and froth it up by dredging it with a little flour, and basting Time, three hours and a half. it with butter. Pour melted butter over it 474. One calf's head : one tablespoonful when placed on the dish, and serve. The of salt ; one tablespoonful of pepper; one | kidney and fat may be sent to table sepa- tablespoonful of sweet herbs. rately on a toast if preferred, but it is not Boil a calf's head in water enough to al to do so. cover it until the meat leaves the bones, then lift it out with a slice, take out the bones, Roast Loin of Veal Stuffed. and chop the ineat very small ; season it Time, nearly three hours and a half. with the salt, pepper, and sweet herbs 478. Seven or eight pounds of veal ; chopped very fine. Lay a cloth in a colan- half a pound of forcemeat : one pint of der, put the minced meat and the seasoning butter; and two spoonfuls of ketchup. (well stirred together) into it, fold the cloth Take about seven or eight pounds of the over it, put a trencher on the cloth, and on best end of a on best end of a loin of veal, have the bones that a good weight. When cold, it can be well separated, make an incision in the flap served in thin slices or for sandwiches, season- and fill it with veal stuffing. Roll in and ing each slice with made mustard. skewer the flap to make it a good shape, tie round it sheets of paper well buttered, and Calf's Head à la Maître d'Hôtel. roast it before a moderate fire, keep it well basted, and just before serving take off the Time, one hour and three-quarters. paper, dredge it with flour, baste it witir butter, and let it get a nice brown colour. 475. Remains of a cold calf's head ; three. Put it on a hot dish and pour over it some quarters of a pint of maître-d’hôtel sauce. melted butter, with two spoonfuls of mush- Remove the bones from the head, and cut room ketchup added to it; or put some it into thin slices. When the sauce is suffi- melted butter into the dripping-pan, after it ciently thick to cover the meat nicely, lay has been emptied of its contents, and pour the slices in it ; warm it gradually, and as it over the meat. Garnish with slices of soon as it boils up place it on one side to lemon and forcemeat balls, and serve either simmer for a few minutes. | ham, tongue, or boiled bacon with it. I ve 126 Modes of Dressing Veal. To Roast a Breast of Veal. cloves, and allspice, four young onions, the peel of half a lemon, and the pepper and Time, one hour and a quarter.' salt. Just cover the whole with boiling 170 Take off the tendons from a breast of water, and let it simmer slowly for quite veal, skewer the sweetbread to the joint, and two hours, covered closely over. Strain the cover it with buttered paper, place it to gravy through a sieve, and add a glass of roast for an hour and a quarter, or accord- sherry or white wine of any sort, the tomato ing to its weight. Serve it with melted but- sauce, lemon juice, and ketchup; thicken it ter and gravy, and sliced lemon. It can be with a piece of butter rolled in flour, and let roasted without the sweetbread, which as it simmer slowly for a quarter of an hour, well as the tendons will serve for an entrée. skimming it well. Serve it on a hot dish, and surround it with a border of green peas, Stewed Knuckle of Veal and Rice. previously boiled. Garnish with forcemeat Time, three hours. balls or bacon. 480. Six pounds of knuckle of veal ; two blades of mace; half a pound of rice ; a Veal Catlets. little salt ; one onion. Time, twelve to fifteen minutes. Take off some cutlets or collops before you dress the meat, so as to have the knuckle 483. A veal cutlet ; one bunch of sweet small; break the shank bone, wash it well, herbs; bread crumbs; nutmeg ; peel of half and put it into a stewpan with sufficient a lemon ; yolks of two eggs; one ounce of water to cover it, bring it gradually to a boil, butter ; a little flour and water. put in a little salt, and skim it well ; let it Let the cutlet be about half an inch thick, simmer gently for nearly three-quarters of and cut it into pieces the size and shape of a an hour, then add half a pound of rice, the crown piece. Chop the herbs very fine : onion, and the blades of mace, and stew all mix them well with the bread-crumbs. together for more than two hours. Take up Brush the cutlets over with yolk of egg, the meat, and pour over it the rice, &c. then cover them with the bread crumbs and Serve it with parsley and butter sauce, and chopped herbs; fry them lightly in butter, boiled bacon in a separate dish. Garnish turning them when required. Take them with vegetables. out when done. Mix about an ounce of fresh butter with Knuckle of Veal Boiled. the grated peel of half a lemon, a little nut. Time, twenty minutes to each pound. meg, and flour ; pour a little water into the frying-pan, and stir the butter, flour, and 481. A knuckle of veal; a dessertspoonful grated lemon peel into it; then put the cut- of salt ; parsley and butter. lets into this gravy to heat. Serve them Put a knuckle of veal into a stewpan, and I piled in the centre of the dish with thin pour over it sufficient water to cover it ; let rolls of bacon as a garnish. it simmer slowly, and when it reaches the boiling point throw in a dessertspoonful of salt; keep it well skimmed, and let it boil A Savoury Dish of Veal-Baked. until tender, then serve it with parsley and Time, half an hour. butter, and a salted pig's cheek. 484. Some thin slices off a fillet of veal ; Three-quarters of a pound of rice may also be boiled with it. Serve with green yolks of two eggs ; a little veal forcemeat ; some bread-crumbs; one pint of brown peas or stewed cucumber. gravy or broth; a few pickled mushrooms. Stewed Veal and Green Peas.. Cut some thin slices off a fillet of veal, hack them with the back of a knife, rub Time, two hours and twenty minutes. | them over with the yolks of eggs, lay some 482. Veal; a bunch of savoury herbs; a veal forcemeat over them, roll each slice up blade and a half of mace; two cloves ; peel tight, tie them round with thread, brush of half a lemon ; four allspice ; a piece of them over with the beaten yolks of the eggs, butter ; a teaspoonful of flour ; four onions; and sprinkle bread-crumbs thickly over one glass of sherry ; three dessertspoonfuls them, butter a dish and put them in, and of tomato sauce; juice of half a lemon ; | bake them for half an hour in a quick oven. three dessertspoonfuls of ketchup; one | Take a pint of brown gravy or broth, with quart of green peas ; forcemeat balls. a few pickled mushrooms, boil it up, put the Half roast a breast of veal, and then put meat into a dish with fried forcemeat balls it into a stewpan with a b tewpan with a bunch of savoury laid round it, and pour the gravy and mush- herbs, a blade and a half of mace pounded, rooms over it. Veal.-Pork. 127 Cold Veal. season it with a little pepper, salt, and Time, about twenty minutes. grated nutmeg, stir in a few spoonfuls of cream to moisten it thoroughly, and place 485. Some slices of cold veal ; a few sweet it over a slow fire for a few minutes, taking herbs ; a sprig of parsley ; peel of a lemon; care to keep it constantly stirred, then fill bread-crumbs ; pepper, salt, and nutmeg ; a the scallop shells, strew bread-crumbs over piece of butter ; a spoonful of ketchup; them, lay a knob or two of butter on the juice of a small lemon. top of each, and brown them before the fire Cut the veal into thin pieces, any length in a Dutch oven. you please ; have ready some bread-crumbs, a sprig of parsley, a few sweet herbs, and Calf's Liver and Bacon. the peel of a lemon, all minced fine, season it with pepper, salt, and grated nutmeg ;) Time, quarter of an hour. brush the slices of meat with the yolk of 487. Two pounds and a half of calf's liver; egg; mix the herbs, spice, &c., together and one pound of bacon ; juice of one lemon ; sprinkle it thickly over the meat. Melt a two ounces of butter ; a little flour ; pepper piece of butter in a pan, put in the veal and and salt. fry it a nice brown on both sides, when done Soak the liver in cold water for half an put it on a hot dish. In the meantime, hour, then dry it in a cloth, and cut it into make a little gravy of the bones, shake thin narrow slices ; take about a pound of some flour into the pan, put into the gravy bacon, or as much as you may require, and a spoonful of ketchup and the juice of a cut an equal number of thin slices as you small lemon, stir it round, boil it up, and have of liver; fry the bacon lightly, take it strain it over the veal ; put a few pickled out and keep it hot; then fry the liver in the mushrooms over it, and garnish with slices same pan, seasoning it with pepper and salt, of lemon. and dredging over it a little flour. When it Scallops of Cold Veal. is a nice brown, arrange it round the dish with a roll of bacon between each slice. Time, fifteen minutes. Pour off the fat from the pan, put in about 486. Sufficient minced veal to fill the two ounces of butter well rubbed in flour to scallop shells ; one saltspoonful of pepper thicken the gravy. Squeeze in the juice of and salt ; a little nutmeg ; two ounces of a lemon, and add a cupful of hot water, bread-crumbs; two ounces of butter, a few boil it, and pour it into the centre of the spoonfuls of cream. dish. Serve it garnished with forcemeat Mince some cold roast veal very fine, 'balls or slices of lemon. PORK. Very great care should be used in pur- for twenty-four hours before it is killed. chasing pork, as of late years pigs have been | Ham, bacon, pickled pork, &c., &c., are subject to much disease, and the flesh of the indispensable in an English kitchen, but animal then becomes perfectly poisonous. fresh pork is seldom served in joints at the If possible, learn where and how the pork tables of the upper classes. For family use, you eat is fattened. however, and where people keep their own A pig is one of the most profitable ani. pigs, the leg and loin of pork are often seen. mals to keep, and will well repay any care As many persons are unable to digest fresh and attention bestowed on it. Every part pork, it is seldom or never part of the bill of it is used and is good for food. It should of fare for a dinner party. be kept scrupulously clean, the sty carefully Modern taste is adverse to the old savoury cleaned out very often, and the pig washed stuffing of sage and onions, but this also and scrubbed itself. Its food should be is admissible at the family repast if liked. always cooked for it. Skim milk, potatoes, The skin of young porkers is kept on and meat are its best food. when it is cooked, and is called “crack- A pig should only be six months old for ling," being very crisp and brown, and boiling or roasting, larger and older, of making a crackling noise when cut. course, for salting. A pig should be short- Pork must be very much more dressed legged and thick-necked, and have a small than all other meats, except veal. It head. should, therefore, be placed on the spit at a A pig should not be suffered to touch food I considerable distance from the fire, and thus, 128 To Roast Sucking Pig, &c. let get well warmed through before the skin hare is trussed, with its fore-legs skewered begins to get dry and brown. back and its hind legs forward. Dry it well and rub it with a little flour. Set it before Sucking Pig-to Scald it. a clear brisk fire, arrange under it a dripping pan and basins to catch the gravy. Baste 488. A sucking pig should be dressed the it with a little pure olive oil, or with its own day after it is killed, if possible, and should gravy, rubbing it occasionally (when you do not be more than three weeks or a month not use oil) with butter. When it is done, old. The pig is generally sent from the cut off the head, split it in halves, divide the butcher's prepared for the spit, but in case pig with a very sharp knife down the centre, our readers should ever have occasion to lay the backs together, put the ears on each scald and clean it for themselves, we will side, and the halves of the head at each end give a few directions :- Make ready a large of the dish. Pour a little of the gravy of pan of scalding water. While the water is the pig, mixed with thin melted butter and boiling, put the pig into cold water for ten a squeeze of lemon juice, over it. minutes ; plunge it into the boiling water Send some of the same gravy and melted (holding it by the head), and shake it about butter (seasoned with a little Cayenne) to till the hairs begin to loosen in the water. table in a sauce tureen. Take it out dry it, and with a coarse cloth Sauces to be eaten with it-bread sauce, rub the hairs backwards till they are all or tomato sauce, or apple sauce, as pre- removed. When it is clean, cut it open, | ferred. * take out the entrails, and wash it thoroughly in a large pan of cold water. Dry it in a To Bake a Pig cloth ; remove the feet at the first joint, leaving a little skin to pull over the bone. Time, two hours. Fold it in a very wet cloth until you are 491. Wash the pig very nicely, rub it with ready to put it on the spit. butter, and flour it all over. Well butter the dish in which you intend to bake it, and To make Sage and Onion Stuffing for put it into the oven. When sufficiently Roast Pig or Roast Pork. done, take it out, rub it well over with a buttered cloth, and put it in again to dry. Time, twenty-five to thirty minutes. . when it is finished cut off the head, and 489. Two large onions; double the quan- split it open; divide the pig down the back tity of bread-crumbs; three teaspoonfuls of in halves. . Lay it in the dish back to back, chopped sage ; two ounces of butter ; half with one half of the head at each end, and a saltspoonful of pepper; one saltspoonful one of the ears on each side. Take off the of salt; one egg.. fat from the dish it was baked in, and you Boil the onions (unless they are Portugal | will find some good gravy remaining at the onions) in two or three waters to take off bottom. Add to this a little veal gravy, the strong taste in them ; then drain them, with a piece of butter rolled in flour, and chop them up fine, and mix them with boil it up, put it into the dish over the pig double their quantity of bread-crumbs, three and serve. very full teaspoonfuls of minced sage, two A stuffing of bread crumbs, chopped sage ounces of butter, a good half saltspoonful leaves, pepper and salt, should be put into of pepper, and double the quantity of salt. the inside before it is baked, as is done for Mix the whole with the well beaten yolk of roast pig. an egg to bind it. N.B.- Persons who prefer a strong stuff- CHINE OF PORK. ing can use half the quantity of bread. This joint is usually sent to table with crumbs, and chop the onions raw. turkey. It should be salted for about sixty | or seventy hours previous to cooking, and To Roast the Pig. then be roasted. A chine is as often sert to Time, one hour and a half to two hours. table boiled as roasted, but the latter is usu- ally preferred. In roasting pork, the skin 400. Half a pint of melted butter; two should be cut lengthways into small strips, ounces of fresh butter; three-quarters of a but not deep Labut not deep enough to reach the meat. pint or one pint of sage and onion force- meat. Chine Roasted. When the pig is well cleaned, make al., ti :: Time twenty minutes to the pound. forcemeat according to previous directions, . " or a veal stuffing forcemeat if preferred. 492. Half a pint of pork stuffing; half a Sew it up with a strong thread; truss it as a pint of apple sauce. Chine, Leg, Loin, Sparerib, and Griskin of Pork. 129 well. Score the skin deeply, stuff the chine with quarter of an inch wide with the point of a pork stuffing, and roast it gently by a clear sharp knife; cut a slit in the knuckle, raise fire. the skin, put under it some nice sage and onion stuffing, and fasten it in with a small To Boil a Chine. skewer; put it at some distance from the Time, a quarter of an hour to the pound, | fire, and baste it frequently. Just before it and twenty minutes over. is done, moisten the skin all over with a little butter, dredge it with flour, and place 403. Lay it in brine for nine or ten days, it near the fire to brown and crisp. When turning it every day. When it is ready, put done, put it on a hot dish, pour a little gravy it into a saucepan, and more than cover it made in the dripping pan round it, and with water. Let it boil slowly, skimming it serve with apple sauce. Send it to table when done, garnished To Roast a Loin of Pork. with small well trimmed cauliflowers or Time, two hours and a half. greens. 497. Take a loin of pork of about five How to Stuff a Chine of Bacon. | pounds, and score it with a very sharp knife at equal distances, place it at a good dis- Time, two or three hours. | tance from the fire to prevent the skin from 494. The chine is to be soaked for a night becoming hard, and baste it very frequently in cold water, and then to be cut through the all the time. When done make a little gravy meat from the sward to the bones, in spaces in the dripping-pan, pour it round the meat. of about one half or three quarters of an and serve with apple sauce in a tureen. A inch, the nicks made by the cutting to be uwing to be loin of pork may be stuffed with sage and filled as full as it is possible to get them with vith onion, or the stuffing baked and served sepa- the following green herbs : parsley, pot mar-rately rately, if the flavour be not objected to by joram, a few green onions, a little thyme, a the the family, little lettuce, a little mace, or any other savoury herbs. Some people use also prim- To Roast a Sparerib of Pork. rose and violet leaves. The whole of the Time, one hour and three-quarters for six herbs to be chopped fine and sprinkled with pounds. a little pepper. The chine to be tied in a 498. Score the skin, put the joint down to cloth and steamed. | a bright fire to roast, rub a little flour over This is a very favourite dish to eat when it. If the rind is kept on, roast it without cold in the fens and marshes of Lincolnshire at feasts, sheep clippings, and other festivals, a buttered paper over it, but if the skin and fat are removed, cover it with a buttered when green herbs can be procured. It is a paper. Keep it frequently basted. About very nice relish for breakfast. ten minutes before taking it up, strew over it some powdered sage; froth it with a little To Roast a Leg of Pork. butter, and serve with gravy strained over it, Time, twenty minutes to one pound. and apple sauce in a tureen. 495. The leg to be roasted should not Pork Griskin. weigh more than six or seven pounds. Score the rind or skin with a sharp knife all Time, a quarter of an hour to each pcund. round the joint, place it at some distance 499. A griskin is usually very hard. It is from the fire, turn it constantly and baste it well before you roast it to put it into as well. It will yield sufficient dripping to much cold water as will cover it, and let it baste itself without butter. If the crackling just boil. Take it off the moment it boils. and fat are not kept on, the joint will not Rub a piece of butter over it and flour it, require so long a time to roast it. Sauce : then set it in a Dutch oven before the fire brown gravy and tomato. to roast a nice brown. To Roast a Leg of Pork the Old Fashioned To Steam a Ham. Way with Staffing. Time, twenty minutes to each pound. Time, twenty minutes for each pound. 500. If the ham has been hung for some 496. Sage and onion stuffing; a piece of time, put it into cold water, and let it soak butter. | all night, or let it lie on a damp stone Select a fine small leg of pork, keep the sprinkled with water for two days to mellow, skin on, and score it in regular stripes of a Wash it well, put it into a steamer-there 130 To Dress Hams.-To Boil Pork. are proper ones made for the purpose-over it dry, and cover it rather thickly over with a pot of boiling water. Steam it for as long a paste of flour and water. Put it into an a time as the weight requires, the proportion earthen dish, and set it in a moderately- of time given above. heated oven for four hours. When done, This is by far the best way of cooking a take off the crust carefully, and peel off the ham. It prevents. waste, and retains the skin, put a frill of cut paper round the flavour. When it is done, skin it and strew knuckle, and raspings of bread over the fat bread-raspings over it as usual. If you pre- of the ham, or serve it glazed and garnished serve the skin as whole as possible and cover with cut vegetables the ham when cold with it, it will prevent Some persons infinitely prefer a baked its becoming dry. ham to a boiled one, but we think it better boiled or steamed. To Boil a Ham. To Boil a Leg of Pork. Time, four or five hours. Time, a quarter of an hour for each pound, 501. A blade of mace; a few cloves ; a and half an hour over. sprig of thyme ; and two bay leaves. * Well soak the ham in a large quantity of me 1 504. Procure a nice small compact leg of pork, rub it well with salt, and let it remain water for twenty-four hours, then trim and for a week in pickle, turning and rubbing scrape it very clean, put it into a large stew- the pickle into it once each day. Let it lie pan with more than sufficient water to cover for half an hour in cold water before it is it ; put in a blade of mace, a few cloves, a dressed to improve the colour ; then put it sprig of thyme, and two bay leaves. Boil it into a large pot, or stewpan, and well cover for four or five hours, according to its weight; it with water. Let it boil gradually, and and when done, let it become cold in the skim it frequently as the scum rises. On no liquor in which it was boiled. Then remove account let it boil fast, or the meat will be the rind carefully without injuring the fat, | shardened, and the knuckle end will be done press a cloth over it to absorb as much of before the thick part. When done, serve it the grease as possible, and shake some bread- on a hot dish with a garnish of turnips, or raspings over the fat, or brush it thickly parsnips. A peas-pudding must be served over with glaze. Serve it cold, garnished with boiled leg of pork and greens as vege- with parsley, or aspic jelly in the dish. Or. tables. It may be boiled in a cloth dredged nament the knuckle with a paper frill and over with flour, which gives it a very delicate vegetable flowers. appearance, but in that case the water in which it was boiled, cannot be used as a Or, to Serve Hot. stock for pea-soup, and is thus wasted. Time, four hours for ten pounds. 502. Before placing your ham in soak, To Choose Bacon. run a small sharp knife into it close to the 505. Excellent young bacon may be thus bone, and if when withdrawn it has a pleasant known :-the lean will be tender and of a smell. the ham is good. Lay it in cold bright colour : the fat firm and white yet water to soak for twenty-four hours if it has bearing a pale rose tinge, and the rind thin. hung long, changing the water twice ; but Rusty bacon has yellow streaks in it. twelve hours is the usual time for a York- shire ham. To Boil Bacon. Before boiling, wash it thoroughly, and Time, one hour and a half for two or three trim it neatly, removing any rusty parts. Cover it well with water, bring it gradually pounds. to a boil, taking care that it continues to do l. 506. If very salt, soak it in soft water two so (but not too fast), and as the scum rises hours before cooking. Put it into a sauce- skim the pot carefully. When it is done pan with plenty of water, and let it boil draw oft the skin, and sift bread.raspings ger gently. If a fine piece of the gammon of over the ham. Place a frill of paper round und bacon, it may, when done, have the skin, the knuckle, and serve. as in hams, stripped off, and have finely- powdered bread-raspings strewed over it. To Bake a Ham. Bacon and Eggs. Time, four hours. Time, three quarters of an hour. 503. Take a medium-sized ham, and place 507. A quarter of a pound of streaked it to soak for ten or twelve hours. Then cut bacon ; six or seven eggs; two spoonfuls of away the rusty part from underneath, wipe gravy ; a little pepper and salt. 132 Brawn:—Sausages. "Procure a pig's cheek nicely pickled ; Veal sausages, or veal mixed with pork, boil well until it feels very tender. Tie half can be made in this manner ; or skins may a pint of split peas in a cloth ; put them into be filled with the sausage meat. a stewpan of boiling water. Boil them about half an hour. Take them out, pass Oxford Sausages. through a hair sieve, put them into a 520. One pound of lean veal ; one pound stewpan with an ounce of butter, a little of young pork; one pound of beef suet ; pepper and salt and four eggs, stir them half a pound of grated bread; peel of half a over the fire till the eggs are partially set, lemon ; one nutmeg grated ; six sage leaves ; then spread it over the pig's cheek, egg with one teaspoonful of pepper ; two of salt ; a a paste-brush; sprinkle bread-crumbs over, sprig of thyme, savory, and marjoram. place in the oven ten minutes, brown it with Take a pound of lean veal, and the same a salamander, and serve." This is an excellent mode of dressing it. quantity of young pork, fat and lean to- gether, free from skin and gristle, and a To Make Brawn. pound of beef suet ; chop all separately as fine as possible, and then mix together ; add Time, two and a half or three hours. •' the grated bread, the peel of half a lemon 518. A pig's head of six or seven pounds; shred fine, a nutmeg grated, a teaspoonful one pound and three-quarters of lean beef; of pepper, two of salt, and the sage leaves, four or five cloves ; pepper ; salt, and Cay- thyme, savory, and It, and Cay. I thyme, savory, and marioram. all chopped enne pepper. as fine as you can ; mix all thoroughly to- Well clean and wash a pig's head, and gether, and press it down into a prepared put it into a stewpan with about a pound skin. When you use them, fry them in and three-quarters of lean beef. Cover it fresh butter a fine brown. Serve as hot as with cold water, and let it boil until the possible. bones can be removed, skimming it fre- quently. Then put the meat into a hot pan Oxford Sausages without Skins. before the fire, and mince the beef and head 521. One pound and a half of pig meat as fine as possible, and as quickly, to prevent cut from the griskin, without any skin ; half its getting cold. Season it well with the a pound of veal ; one pound and a half of spice pounded, and mix with the pepper, beef suet ; the yolks and whites of five eggs; salt, and Cayenne. Stir all briskly together, a dessertspoonful of sifted sage, after being and press it into a brawn tin or cake mould well dried ; one teaspoonful of pepper ; two with a heavy weight pressed on it. Let it teaspoonfuls of salt. remain for five or six hours, until thoroughly Chop the above ingredients into small set and quite cold. When required, dip the pieces and then pound them together till mould into boiling water, and turn the they are short and tender; chop the suet brawn out on your dish. very fine, separately from the rest. When the eggs are well beaten together, and the Pork Sausages. white specks are taken out, pour them over Time, ten to twelve minutes to fry. the pounded meat and chopped suet ; well 519. Three pounds of young pork; two knead it together with the hand, throwing in pounds and a half of suet ; two tablespoon- | the sifted sage, pepper, and salt, from a fuls of chopped sage; the peel of one lemon; no coarse pepper-box gradually, so as to flavour one tablespoonful of sweet herbs ; one nut-1. it the whole mass. Press the meat, when well meg; one teaspoonful of pepper; one of salt." alt mixed, into a wide-mouthed jar ; cover it, Take the pork, free from skin. gristle, and and keep it from the air in a cold place. fat, cut it very small, and beat it fine in a Egg and roll the sausages on a floured $88 and to mortar; chop the suet and the sage as fine bo fine board, and use little or no grease in frying as possible. Spread the pounded meat on a nathem, as they contain sufficient without any clean pasteboard, and shake the sage over a addition. it, the peel of a lemon chopped fine, and the The Cambridge Sausage. sweet herbs: grate over it one nutmeg, and add the pepper and salt ; then strcw over it Time, nearly one hour. * the suet, and mix all thoroughly together. 522. Quarter of a pound of beef ; quarter Put it into a jar, and cover it over for use. of a pound of veal ; half a pound of pork ; When required, roll it up with a beaten egg, half a pound of bacon ; half a pound of make it the size of sausages, and fry them in suet; pepper and salt; a few sage leaves ; boiling butter or dripping, rolling them sweet herbs. about in the pan ; when a nice light brown, I Chop the meat into small pieces, and the serve them up hot.. suet as fine as possible; season it highly Bologna Sausage—Saveloys-Black Puddings. 133 Lover with pepper and salt, a few minced sage Prick the sausages very lightly with the leaves, and sweet herbs. Take a delicately- prong of a fork, and put them into a frying- clean skin, fill it with the sausage meat, and pan with a piece of butter over a clear fire, tie the ends securely. Prick it lightly in shake the pan frequently, and turn the several parts, and put it in boiling water to sausages, that they may be browned all boil for nearly an hour when required. over. The time depends on the size of the sausages, as, if very large, a quarter of an Sausage Meat (Mixed). hour will be required to cook them. When Time, to fry, ten minutes. done, serve them on toasted bread, or ar- 122. Three parts of pork to one of beef: ranged round mashed potatoes pressed into four ounces of salt and one of pepper to every a very | a mould, the sausages as a border. If pre- ten pounds of sausage meat. ferred, sausages may be put into a saucepan Chop the pork and the beef nicely to- of boiling water and allowed to simmer gether, and mix it well up with the season- slowly for the same time. ing. Put the sausages into muslin bags, tie Black Puddings. them close, and hang them in a dry, cool cellar. When the meat is wanted for use, Time, to soak, one night; to boil, half an ogg it, cut it in slices, flour the outsides of hour. each, and fry them in hot butter. Let them 527. Rather more than one quart of blood; be nicely browned. Serve them round no one quart of whole groats ; crumb of a quar- mashed potatoes, or on sliced toast for tern loaf; two quarts of new milk ; a small hreakfast. bunch of winter savory and thyme, about Bologna Saûsage. half a teaspoonful of each ; two teaspoonfuls Time, to boil, one hour. of salt ; one teaspoonful of pepper; six 524. One pound of beef; one pound of cloves; half a teaspoonful of allspice - lialf bacon ; one pound of pork ; one pound of a nutmeg ; a little grated ginger ; three veal ; three-quarters of a pound of beef suet; pounds of beef suet; six eggs; three ounces twelve sage leaves ; a few sweet herbs; pep- of pork fat. Stir the hot blood with salt till it is quite per and salt. Take a pound of bacon, fat and lean to cold, put a quart of it or rather more to a gether, the same each of beef, pork, and dquart of whole groats, to soak one night. veal, chop all very fine, and mix it with with Soak the crumb of a quartern loaf in rather three-quarters of a pound of finely-chopped more than two quarts of new milk made hot. beef suet. sage leaves and sweet herbs : 1 Chop fine a little winter savory and thyme : season it highly with pepper and salt. Then beat up and strain six eggs; chop three fill a large skin, and put it into a saucepan P pounds of beef suet ; mix the suet, the herbs, of boiling water, pricking the skin for ſear of and the seasoning of pepper, salt, allspice, its bursting ; let it boil slowly for an hour, cloves, ginger, and nutmeg together with and then place it on straw to dry. the eggs." Then add to it and beat up with it, the groats, and soaked bread, &c. When Saveloys. well mixed, have ready some skin-bags, as Time, half an hour to bake.' for sausages, but much larger (we suppose, of course, that they have been well cleaned 525. Six pounds of pork; one pound of and soaked), put the mixture into these common salt ; one ounce of saltpetre; three bags ; but as you do so, add at regular dis- teaspoonfuls of pepper ; twelve sage leaves; tances pork fat cut into large dice. Tie the one pound of bread-crumbs. skins in links only half-filled, and boil the Remove the skin and bone from six pounds puddings in a large kettle, pricking them as of young pork, and salt it with the salt- 12 (they swell, or they will burst. When boiled, petre and common salt; let it stand in the | dry them in clean cloths and hang them up. pickle for three days, then mince it up very!" ty To cook them for eating, scald them for fine, and season it with pepper, and twelve i e a few minutes in water, and cook them in a sage leaves chopped as small as possible ; | Duta Dutch oven. add to it the grated bread, and mix it all well together, fill the skins, and bake them White Puddings. in a slow oven for half an hour. They may Time, twenty minutes. be eaten hot or cold. 528. One teacupful of rose-water for soak- To Fry Sausages. ing the skins ; half a pound of blanched almonds; one pound of grated bread ; two Time, twelve minutes. pounds of marrow or suet ; one pound of 526. Pork sausages; and a piece of butter.'currants; a little beaten cinnamon ; six 134 Modes of Dressing Venison.' cloves ; half a blade of mace; one quarter meg, a quart of cream, the yolks of six and of a nutmeg ; one quart of cream ; six eggs; the whites of two eggs, a little fine white two ounces of fine white sugar; half a lemon sugar, and some lemon peel and citron peel ; half an ounce of citron sliced. sliced. Mix all well together and fill the Take care that the skins are very nicely skins with the mixture, not too full, however, cleaned. as directed for sausages, only in lest they should burst. Boil these puddings this instance rinse and soak them also all in milk and water carefully for about twenty night in rose-water. Mix half a pound of minutes, prick them with a small fork as blanched almonds chopped fine with a pound they rise, to prevent the skin from cracking. of grated bread, two pounds of marrow or When they are done, lay them on a cloth chopped suet, a pound of currants, some to dry. This is a nice sweet dish for lun- beaten cinnamon, cloves, mace, and nut. cheon. VENISON. pounds. There are three kinds of venison in Great To Hash Venison Britain. The red deer, the fallow deer, and Time, one hour and a half. the roebuck, peculiar to Scotland as the red deer now is to Ireland. 531. Some cold roast venison ; three The flesh of the fallow deer is the best. tablespoonfuls of port wine ; a little mutton Venison should be dark, finely grained, and broth; half of a shallot; a pinch of Cayenne : firm, with a good coating of fát. It requires one ounce and a half of butter ; a spoonful to be well hung in a cold, dry larder. of flour; and salt to taste. | Cut some cold venison into nice slices, and season them lightly with salt ; put the Haunch of Venison. bones, trimmings, any cold gravy from the Time, three to four hours. venison, and as much broth as ! you may require into a stewpan, and let it simmer 529. Haunch from twenty to twenty-five slowly for quite an hour, then strain it off ; *This joint is trimmed by cutting off part sufficiently brown to colour the gravy, taking stir the butter and flour over the fire until of the knuckle and sawing off the chine care it does not burn. Pour the gravy from bone, then the flap is folded over, and it is is the bones, add the port wine, and let it covered with a paste made of flour and simmer until it boils. Then draw the stew- water. This paste should be about an inch |; | pan to the side of the fire, put in the slices thick. Tie it up in strong and very thick | of venison, and when thoroughly hot serve it paper, and place it in a cradle spit very close to the fire till the paste is well hardenedor Garnish with forcemeat balls about the size ose up, with red currant jelly in a glass dish. crusted, pouring a few ladlefuls of hot drip- of a marble of a marble. ping over it occasionally to prevent the paper from catching fire. Then move it To Broil Venison Steaks. further from the fire, take care that your fire is a very good one, clear and strong. When Time, to broil, fifteen minutes. the venison has roasted for about four hours 532. Venison steaks ; a piece of butter take it up, remove the paper and paste, and the size of an egg to each pound of meat : run a thin skewer in to see if it is done pepper ; salt; currant jelly; two table- enough. If the skewer goes in easily it is spoonfuls of wine. dressed, if not put it down again, as it de- Let the gridiron become hot, rub the bars pends greatly on the strength of the fire for with a piece of beef suet; then lay the steaks so large a joint. When it is dressed, glaze on it, having first dipped them in flour or the top and salamander it. Put a frill round rolled biscuits. Set it over a clear but not the knuckle, and serve very hot with strong fierce fire. When one side is done take the gravy. Red currant jelly in a glass dish or steak carefully up and hold it over the steak a tureen. Vegetables : French beans. dish, so that the blood may fall into it; then turn the other side on the gridiron, and let it Neck of Venison. broil nicely. Set the steak dish where it will become hot, put on it a piece of butter the Time, a quarter of an hour for a pound. size of an egg for each pound of venison, add 530. Cover it with paste and paper as for a saltspoonful of salt, the same of black the haunch, fix it on a spit and roast. | pepper, and a little currant jelly made liquid Cutlets of Venison-Poultry-Roast Turkey. 135 with the wine, lay this mixture on the hot and parsley; two carrots; one onion ; a steaks, and turn them once or twice in the little glaze; one gill of gravy. gravy; or they may be broiled on both Cut the venison into nice shapes, and lard sides, well seasoned, and thin slices of lemon each cutlet, lay them in a stewpan with the laid over them on the dish. herbs and the vegetables sliced. When they Cutlets of Venison. are dressed, glaze them and serve with Time, twenty minutes.' sauce piquante. :: 533. A few lardoons; a sprig of thyme! POULTRY.' In London poultry is bought ready trussed Large fowl, one hour; smaller, three. from the poulterer; nevertheless, it often quarters of an hour. happens that the cook has turkeys, fowls, Chicken, from twenty minutes to half an &c. &c., sent from the country to pick and hour. prepare herself, and thus a knowledge of Duck, from three-quarters of an hour to trussing is absolutely necessary. one hour. At the head of the several directions or Ducklings, from twenty-five to thirty-five receipts for dressing poultry and game which minutes. are here offered, there will, therefore, be A capon, full size, one hour. found full and ample instructions as to truss A goose, one hour and three-quarters ; ing and preparing the birds. small goose, one hour and a half. It has been thought more convenient for Pigeon, from twenty to twenty-five the reader of this work, to put both trussing minutes. and cooking directions on the same page, To boil, about the same time. rather than for her to have the trouble of turning back for the former to another part Roast Turkey. of the book. The coloured engravings will serve to exemplify the verbal teaching, and In season from December to February. render the art of trussing easy to every com- Time, according to size, from one hour and prehension. fifteen minutes to two hours, or two hours All poultry should be carefully picked ; and a half. every plug or stub removed, and the birds 534. Half a pint of forcemeat for veal, or carefully singed with a piece of lighted white sausage meat ; a little butter. paper. French cooks hold them over a To truss the bird : pick the bird carefully, flame to remove the down, thinking that and singe off the down with a piece of lighted lighted paper is apt to blacken the skin. white paper ; break the leg bones close to Poultry should be drawn carefully, taking the feet; hang it on a hook and draw out care that the gall bag and the gut joining the strings from the thigh ; cut the neck off the gizzard are not broken. The liver and close to the back, but leave the crop skin gizzard will be required under the pinions of long enough to turn over the back ; remove the bird ; but open the gizzard first and the crop, and with the middle finger loosen remove the contents, and detach the gall the liver and the gut at the throat end. Cut bladder from the liver. Fowls should be off the vent, remove the gut, take a crooked drawn through the vent. wire and pull out the gizzard, and the liver Take care to roast poultry by a brisk clear will easily follow. But be very careful not fire, a slow fire will spoil them. to break the gall bladder ; if you do it will The time given with each receipt for spoil the flavour of the bird entirely, by: dressing the birds, must be always under-giving it a bitter taste, which no after effort stood with the modifications required by the of washing, &c. can remove. Do not break different sizes of the same. the gut joining the gizzard either, lest the inside should become gritty. Wipe the General Table of Time for Roasting inside perfectly clean with a wet cloth, then Poultry. cut the breast bone through on each side close to the back, and draw the legs close Turkey of ten pounds' weight, stuffed, two to the crop. Put a cloth on the breast, and hours; larger, two hours and a half; smaller beat the breast bone down with a rolling-pin one; one hour and fifteen minutes. till it lies flat. Scald the feet, peel off the 138 Roast Duck.-Stewed Duck.-Ragout of Duck. ad or cut them into pieces, and stew them for an lemon; one quart of young green peas; a hour and a half in a quart of gravy, adding large piece of butter rolled in flour; three- a bunch of thyme and parsley, an onion, a quarters of a pint of gravy; pepper, salt, few sage leaves, and a seasoning of pepper and Cayenne to your taste. and salt. When done, put them into water, Cut the duck into neat pieces, and season and trim them ready for serving. Strain them with a very little Cayenne, pepper, the gravy through a fine hair sieve, add a and salt, with the peel of half a lemon glass of white wine, and a piece of butter minced very fine. Put it in a stewpan, pour the size of a walnut rolled in flour. Boil over it three-quarters of a pint of good the giblets up in the gravy, and serve them gravy, and place it over a clear fire to be- quickly. come very hot, but do not let it boil. Boil nearly, or quite, a quart of young To Truss and Roast a Duck. green peas in boiling water : drain them on 545. Ducks are trussed in the same man a sieve, and stir into them a large piece of ner as geese (see p. 137), except that the butter mixed with a little flour; just warm feet must be left on and turned close to the the stewpan over the fire, pile the peas in the legs. centre of a hot dish, arrange the pieces of To Roast a Duck. duck round them, and serve. Time, three-quarters of an hour to one hour. Ragoûnt of Duck. 546. A couple of ducks; sage and onion Time. to roast, twenty-five minutes ; to stuffing. Ducks should always hang for one day, stew, one hour and a half; and ten and even longer if the weather be sufficiently 1 minutes for the gravy. cold to allow it. Stuff one with sage and. 549. A duck; one pint and a half of onion stuffing, season the inside of the other broth or water; any trimmings of meat ; with pepper and salt. Put them to roast at one large onion stuck with six cloves ; a clear bright fire, and keep them constantly twelve berries of allspice; two black pep- basted until done. A short time before pers; peel of half a lemon ; two ounces of serving, dredge over them a little flour, and butter ; flour; one glass of port wine; a haste them with butter to make them froth | teaspoonful of salt; juice of half a lemon. and brown. Serve them very hot, and pour Half roast a duck and divide it into round (not over them) a little good brown joints, or neatly cut pieces; put it into a gravy. Serve a little of the same separately stewpan with a pint and a half of broth, or in a tureen. water, with any trimmings of meat ; a large Green peas should always be sent up with onion stuck with cloves, the allspice and roast ducks, if in season. black peppers, and the rind of a lemon cut very thin. Bring the pan to a boil, and Stewed Duck. skim it clean, then let it simmer gently, Time, two hours and a half. with the lid closed, for an hour and a half. 547. A couple of ducks or one duck ; Take out the pieces of duck and strain the forcemeat; three sage leaves ; two onions; gravy. Put two ounces of butter into a one lemon ; a glass of port wine. small stewpan, and sufficient flour to make Take a duck pick, draw, and stuff it it a rather stiff paste, and stir in the gravy with forcemeat, adding three sage leaves very gradually. Let it boil up; then add chopped fine. Clean and wash the giblets,. to the juice of half a lemon, a glass of port and put them into sufficient water to cover verwine, and a little salt. Put the duck in a them. Make from them a gravy for the dish, and pour the gravy over it. duck, add two onions chopped very fine, Stewed Giblets-Duck. and a sea a seasoning of pepper and salt. Let the gravy simmer until it is strong enough, Time, full three-quarters of an hour. then put the duck into a stewpan, pour the 550. One or two sets of giblets ; one pint gravy and onions over it, and stew it slowly and a half of water or stock; two or three for about two hours, adding a glass of port cloves; twelve pepper-corns; a bunch of before it is done. Dish i Dish it up and savoury herbs; two dessertspoonfuls of squeeze the juice of a lemon over it; pour mushroom ketchup; one onion; a piece of the gravy round, and serve it with fried | butter. bread. Well wash the giblets, divide the pinions, Cold Duck-Stewed with Green Peas. and the neck, head and gizzard; put them into a stewpan with a bunch of savoury Time, twenty minutes. herbs, one onion, and the spice ; pour over 548. Cold roast duck; peel of half a them a pint and a half of water or weak I have To Truss a Roast Fowl.-Boiled Fowls or Chickens. 139 stock, and set the pan over a gentle fire to give it a frothy appearance. When done, stew until the giblets are tender; then add a little warm water to the butter in the thicken the gravy with a piece of butter dripping-pan, or add a little very thin rolled in flour, and just before serving add melted butter, and strain it over the fowl. the white wine ; boil it up and pour it over Serve with bread sauce in a tureen, or a the giblets. " | little made gravy if preferred. To Truss a Roast Fowl. Roast Fowl with Forcemeat. 551. The fowl must be picked and singed; Time, one hour, the neck cut off close to the back. Takel 554. A large fowl ; some veal stuffing. out the crop, and with the middle finger Fill the breast of the fowl with a nice veal loosen the liver and other parts at the breast stuffing, and truss it for roasting, put it end ; cut off the vent; draw the fowl clean; down to a clear fire and dredge over it a wash out and wipe the inside quite dry; little flour. If a large fowl it will require beat the breastbone flat with a rolling-pin. about an hour (as above) to roast, but less Put a skewer in the first joint ºf the time if of a medium size. When done, re- pinion and bring the middle of the leg close move the skewers, and serve it with brown to it. Put the skewer through the middle gravy and bread sauce. of the leg and through the body, and do the same on the other side. Put another skewer To Truss Boiled Fowls. in the small of the leg and through the Ethel 555. for bowling. Choose towiS 555. For boiling, choose fowls that are sidesman. Do the same on the other side. I not blacklegged. and then put another through the skin ofl : Pick and singe the fowl ; cut off the neck the feet, which should have the nails cut off. close to the back ; take out the crop, and with the middle finger loosen the liver and Clean out and wash the gizzard, remove the gall bag from the liver, and put both liver other parts ; cut off the vent, draw it clean, and gizzard in the pinions. , and beat the breastbone flat with a rolling- pin. To Roast a Fowl or Chicken. . Cut off the nails of the feet and tuck Time, one hour for a large one; three- them down close to the legs. Put your E: finger into the inside and raise the skin of quarters of an hour for a small one ; the fowl, then cut a hole in the top of the twenty-five minutes for a chicken. skin, and put the legs under. Put a skewer 552. One large fowl or two small ones; l in the first joint of the pinion and bring the some brown gravy; butter, and flour. middle of the leg close to it ; put the skewer When the fowls are trussed for roasting, I through the middle of the leg and through singe them carefully, and wipe them clean ; the body; do the same on the other side; put a piece of buttered paper over the open the gizzard, remove the contents, and breasts, and roast them at a clear fire, wash well, remove the gall bladder from the keeping them frequently basted. Just be- liver. Put the gizzard and liver in the fore they are done, remove the paper, dredge pinions, turn the points of the pinions on them with flour, and baste them with but the back, and tie a string over the tops of ter warmed in the basting-ladle until they the legs to keep them in their proper places. are nicely browned and have a frothy appearance. Then place them on a hot To Boil Fowls or Chickens. dish, pour a little brown gravy over them, Time, one hour for a large fowl ; three- and serve the remainder in a tureen with quarters of an hour for a medium size ; another of bread sauce. half an hour for a chicken. To Roast a Fowl-Family Receipt. 556. After the fowls or chickens are trussed for boiling, fold them in a nice white Time, one hour. floured cloth, and put them into a stewpan ; 553. A large fowl; two or three table-cover them well with hot water, bring it spoonfuls of bread-crumbs; half a pound gradually to a boil, and skim it very care- of butter ; pepper and salt. fully as the scum rises; then let them sim- Draw and truss a fowl for roasting, put mer as slowly as possible, which will improve into the inside two or three tablespoonfuls their appearance more than fast boiling, of fine bread crumbs, seasoned with pepper causing them to be whiter and plumper. and salt, and a piece of butter the size of a When done, put them on a hot dish, re- large walnut. Put the fowl down before a move the skewers, and pour over them a clear fire to roast, basting it well with but little parsley and butter. Boiled tongue, ter ; and just before it is done dredge over ham, or bacon is usually served to eat with it a little flour, and baste it with butter to them. Modes of Dressing Pigeons. 141 To Truss Pigeons. A Simple Receipt for Jagged Pigeons. 564. A pigeon requires a great deal of | Time, to steam, one hour and a half. care in cleaning. Wash it thoroughly and 567. Three pigeons; a little mace: pepper wipe it very dry before putting it to the fire. and salt; a quarter of a pound of butter; Pigeons should not be kept, or they will a glass of wine ; a tablespoonful of ket- lose their flavour. Draw them directly they chup; a sprig of sweet herbs ; a piece of are killed ; cut off the head and neck; truss butter rolled in flour. the wings over the back, and cut off the toes Pick the pigeons, wash and dry them in a at the first joint, cloth, and cut them into pieces. Season them well with a little pounded mace, pep- per, and salt. Put them into a jar, and To Roast Pigeons: cover them well over to prevent the steam Time, twenty minutes to half an hour. escaping. Place the jar in a saucepan of boiling water, and let it boil constantly. 565. Some pigeons ; half a pound of but-|Then take out the pigeons, put the gravy ter ; pepper and salt. from the jar into a stewpan with the wine, Well wash and thoroughly clean the pi- ketchup, and sprig of sweet herbs. Boil it geons ; wipe them dry, season them inside a few minutes, and thicken it with butter with pepper and salt, and put a good-sized rolled in flour. Serve the pigeons on a very piece of butter into the body of each bird. hot dish, with the gravy poured over them. Roast them before a clear bright fire, basting them well the whole of the time. Serve To Truss a Roast Capon. them with gravy and bread sauce. 568. Pick it clean, cut a slit in the back Or send up a tureen of parsley and butter, of the neck, take out the crop, loosen the in which case the birds must be garnished liver, and gut the breast with the forefinger. with fried parsley ; but for very plain cook- Then cut off the vent and draw it. Cut off ing, they can have a little water added to the pinions at the first joint, and wipe out the butter in the dripping pan, and poured the inside. Beat the breastbone flat with a round them, adding a spoonful or two of rolling-pin, put a skewer in the pinion, and gravy. bring the middle of the legs close. Then run the skewer through the legs, body, and Stuffed Pigeons. the other pinion, twist the head, and put it on the end of the skewer with the bill front- Time, half an hour. ing the breast. Put another skewer into the sidesman, and put the legs close on each 566.. Four pigeons; the livers minced, side of the apron, and then run the skewer and their weight in beef suet, bread-crumbs through all. and hard eggs; a little mace; nutmeg ; pepper ; salt ; eggs; a glass of port wine ; To Roast Capons. a bunch of sweet herbs. Time, three-quarters of an hour to one Take four pigeons, make a forcemeat of the livers minced small, an equal quantity of hour. beef suet or marrow, bread-crumbs, and 569. A capon must be drawn and trussed hard eggs, seasoned with a little beaten as above, then placed on a spit, and roasted mace, nutmeg, pepper, and salt; and a before a fine brisk fire for about three quar- bunch of sweet herbs chopped fine. Mix ters of an hour, but if very large, a longer all together with the yolk of a beaten egg : time. When done, put it on a hot dish, cut the skin of the pigeons between the legs pour some good gravy round it, and serve and the bodies, and with your finger care- with bread sauce. fully raise the skin from the flesh, but take care you do not break it ; then put in the To Truss a Capon for Boiling. forcemeat ; truss the legs close to keep it in, 570. Pick the bird very clean, and cut the roast and baste the birds well with butter ; neck off close to the back. Take out the save the gravy which runs from them, and crop, and with the middle finger loosen the mix it with a glass of port wine, and some liver and other parts at the breast end. Cut of the forcemeat, a little nutmeg, pepper off the vent, draw it clean, and beat the and salt; thicken with the yolk of an egg breastbone flat with a rolling-pin. Cut off well beaten (if not enough gravy for sauce, the nails of the feet and tuck them down put in a little made gravy). Just boil it up, close to the legs. Put the forefinger into :lay the pigeons in a hot dish, pour the sauce the inside, and raise the skin of the legs; over them, and serve. then cut a hole in the top of the skin and 142 Abd-el-Kader's Dish.-Capons.—Partridges. put the legs under. Put a skewer into the time to time a little of this saffron water and first joint of the pinion, and bring the mid put it into the stewpan where the onions are dle of the leg close to it. Put the skewer frying ; add a little garlic. When the through the middle of the leg, and through onions are partly done, cut up a capon or the body, and then do the same on the fowl in pieces, lay it on the onions and other side. Put the gizzard and the liver fry it. Thicken a pint of broth with the y hot. and tie a string over the tops of the legs to if a pint will not suffice, add more. When keep them in their proper places. i it is done, strain the broth from the fowl To Boil a Capon. through a sieve. Boil some rice nicely as for curry, dry it, put it on a dish, and lay Time, one hour and three-quarters or two the fowl on it in the middle. Garnish it hours. with slices of hard-boiled eggs cut in quar- 671. A capon: an onion : a bunch of ters, and capsicums, round the edge of the sweet herbs ; two carrots; a little salt.. dish. Pour the gravy over it, and serve it Draw and truss a fine capon for boiling, and tie entirely over it a sheet of buttered paper, put it into a stewpan, cover it with water, and add two carrots cut across, one 574. Partridges should hang a few days. small onion, a little salt, and a bunch of Pluck, draw, and wipe the partridge in- sweet herbs; simmer very gently until ten- side and out, cut off the head, leaving su der. When done, dish it up, and garnish cient skin on the neck to skewer back, bring with bunches of cauliflowers. : Pour over the legs close to the breast-between it and the capon white or Bechamel sauce, and the side bones, and pass a skewer through serve. the pinions and the thick part of the thighs. If the head is left on, it should be brought Capon a la Francaise. round and fixed on to the point of the Time, one hour. skewer, but it is generally removed from the bird at present. 572. One capon ; one lemon; three or four slices of bacon; one onion ; half a pint of stock. To Roast a Partridge. After having prepared and trussed the Time, twenty-five to thirty-five minutes. capon, scorch off with a lighted paper or 575. Partridges ; butter ; gravy. over a flame every bit of feather and stubble When the partridges are plumply trussed, remaining. roast them before a clear fire, basting them Wipe out the inside, rub it over outside every frequently, and frothing them up with with the juice of a lemon, put two or three be a little flour and butter just before serving little slices of very fat bacon over the breast, and them. Pour a little gravy over the birds, tie it up in thin strips of bacon very neatiy: and serve them with bread sauce and gravy Put it in a stewpan, add an onion and half in tureens. a pint of gravy or stock, and let it stew or boil gently till done. Garnish:-Four eggs; one teacupful of Salmi of Partridge. rice ; one ounce of butter. Time, one hour and a quarter. The capon dressed this way may be served a 576. Some cold partridge; one small on rice, nicely boiled, and mixed with cream, onion; one bay-leaf; a bunch of thyme or beat up with four yolks of eggs, and a little fresh butter. and parsley ; a glass of white wine ; six pepper corns; a large cupful of broth; one Abd-el-Kader's Stewed Capon. pint and a half of water ; a tablespoonful of Time, one hour and a quarter. browning. Cut into joints a cold partridge or two, 573. Two onions; three spoonfuls of fine left from a previous dinner, remove the skin oil; one pinch of saffron; one pint of water; and put them into a stewpan. Put the bones a little garlic; a capon ; three spoonfuls of and any trimmings you have minced small, flour; a pint of good gravy or broth; a a small onion cut into four, a bunch of quarter of a pound of rice ; two eggs; two thyme and parsley, a glass of white wine, capsicums. and a bay-leaf, put these into a separate Shred some onions very fine : fry them I stewpan, pour in a pint and a half of water. well in three tablespoonfuls of fine oil. Boil and a large cupful of broth, add a spoonful a tiny pinch of saffron in water. Take from of browning, and boil it altogether until re- Modes of Dressing Pheasants-Trussed Hare. 143 duced to half the quantity, skim it clean, A Boiled Pheasant. and strain it over the partridges in the other Time, from half an hour to one hour, ac- pan. Warm the whole over the fire, and me, non when hot, place the pieces of bird in a dish, cording to size. and pour the gravy over them. 581. A hen pheasant ; half a pint of horseradish sauce. To Trass a Pheasant. Boil a hen pheasant nicely, as a fowl is 577. After the pheasant is picked and done. Serve it covered with horseradish drawn, wipe it inside with a damp cloth, is "sauce. and truss it in the same way as a partridge. This dish was recommended to an invalid If the head is left on, as it ought to be, friend by a celebrated physician. It is ex. bring it round under the wing, and fix it on cellent. the point of the skewer. To Truss a Hare. 582. When wanted for dressing, cut off Pheasant Roasted. the fore legs at the first joint, raise the skin Time, from half an hour to one hour ac. of the back and draw it over the hind legs. cording to size. Leave the tail whole, then draw the skin 578. A pheasant; butter ; flour ; brown over the back and slip out the fore legs. gravy, and salt. Cut the skin from the neck and head, skin After the pheasant is trussed, spit it, and the ears and leave them on. Clean the vent, roast before a clear quick fire: baste it cut the sinews under the legs, bring them frequently with butter, sprinkle over it a little forward, run a skewer through one hind salt, and dredge it lightly with flour to froth leg, through the body and the other hind it nicely. When done (which will be in which will be in leg. Do the same with the fore legs, lay about half an hour, or longer if a large bird), the head rather back, put a skewer in the serve it up with a little good brown gravy mouth, through the back of the head, and poured round the pheasant, and the re- Det between the shoulders. Rinse the inside, mainder in a tureen, with another of bread wipe it dry, rub it with a little pepper and salt, and fill it with the proper stuffing. sauce. Sew up the body and pass a string over it to Pheasant Broiled. secure the legs on the skewers. Time, half an hour. To Roast Hare. 570. A pheasant ; a little lard ; one egg i Time, one hour and a quarter to one hour a few bread crumbs; salt and Cayenne toi = ** and a half or two hours. taste. Cut the legs off at the first joint, cut up tuol 583. A fine hare ; some well-seasoned 583. A hne the bird. Put the pieces into a frying-pan veal stuffing i milk ; butter, and brown with a little lard, when browned on both gravy. sides and half done through take them up, After the hare is skinned and prepared, drain them. brush them over with egg, dip | wipe it dry with a clean cloth, fill the belly them in bread-crumbs, well seasoned with with with well-seasoned veal stuffing, and sew it salt and Cayenne ; broil them for ten | up. Draw the fore and hind legs close to minutes, and serve with mushroom sauce. the body, and pass a long skewer through each. Tie a string round the body, from Hashed Pheasant. one skewer to the other, and secure it above the back. Fix the head between the shoul- Time one hour for the gravy and a quarter ders with another skewer, and be careful to of an hour for the pheasant. leave the ears on. Place it at some distance 580. Pheasant; butter ; flour ; a glass of from the fire when first it is put down, and port wine; a spoonful of colouring. baste it well with milk and water for a short Cut some cold pheasant into pieces, and time, and afterwards with butter. Just be- brown them lightly over the fire, in a piece fore it is done, dredge over it a little flour, of butter and a little flour. Pour into a and baste it well with butter to make a fine stewpan a glass of port wine and a cupful of froth. When done, take it up on a hot water, with a spoonful of browning, pepper, dish, remove the skewers, and pour a little and salt; boil, ‘skim, and stir it until very good gravy into the dish. Serve gravy in a thick, then put in the pieces of pheasant, tureen. make them very hot, but do not let them Jugged Hare. boil. Place the meat on a dish, and strain the gravy over it. Garnish with sippets of Time, four hours. fried bread. 584. A hare ; a small onion ; a lemon ; 144 Hashed Hare-Trussed Rabbits Roast Rabbit: two glasses of port wine ; a tablespoonful of back the head between the shoulders ; cut mushroom ketchup; one pound and a half off the fore joints of the legs and shoulders, of gravy beef ; five cloves; pepper ; salt, draw them close to the body, and pass a and a little Cayenne ; butter and flour. skewer through them. Skin the hare, and cut it in pieces, but do not wash it ; dredge it with flour, and fry it Roast Rabbit. a nice brown in butter, seasoning it with a Tim Time, three-quarters of an hour. little pepper, salt, and Cayenne. Make about a pint and a half of gravy from thel 588. One large rabbit ; pepper; salt; beef. Put the pieces of hare into a jar, add nutmeg; half a pound of butter ; four the onion stuck with four or five cloves, the dessertspoonfuls of cream ; one tablespoon- lemon peeled and cut, and pour in the gravy. ful of flour; yolks of two eggs; brown Cover the jar closely to keep in the steam, 1 gravy ; the peel of half a lemon grated. put it into a deep stewpan 'of cold water, Procure a fine large rabbit, and truss it in and let it boil four hours, but if a young the same manner as a hare; fill the paunch hare three hours will be sufficient. When with veal stuffing, and roast it before a done, take it out of the jar, and shake it bright clear fire for three-quarters of an over the fire for a few minutes, adding a minutes. adding a hour, if a large one, basting it well with but- tablespoonful of mushroom ketchup, two ter. Before serving, mix a spoonful of flour glasses of port wine, and a piece of butter with four of cream to thicken it; stir in the rolled in flour with some fried forcemeat yolks of two well-beaten eggs, and season balls. Serve with red currant jelly. with a little grated nutmeg, pepper, and salt; baste the rabbit thickly with this, to form a Hashed Hare. light coating over it. When dry, baste it with butter to froth it up, and when done Time, rather more than an hour. place it carefully in a dish, and pour round 585. Cold roast hare ; three dessertspoon- it some brown gravy, boiled up with the fuls of mushroom ketchup; four dessert- liver minced, and a little grated nutmeg. spoonfuls of port wine ; a bunch of savoury Serve with gravy in a tureen, and red jelly. herbs ; a little pepper, salt, and mace; but- | A rabbit can be baked instead of roasted, ter and flour. and will require the same time in a good Take the remains of a cold roast hare, oven. and cut the best parts into slices. Put the trimmings, head, and bones into a stewpan to make the gravy, pour in a pint of water, Time, three-quarters of an hour for a large add the herbs and spice, with pepper and one. salt to your taste. Stew it gently for an 1 589. One rabbit; sausage meat; veal So. One rabbit hour, and then strain it through a sieve. Isti e: stuffing ; butter and flour. Add ece of butter rolled in flour, the ! Before trussing the rabbit, line the inside ketchup, and wine, with a few forcemeat, with sausage meat and veal stuffing, with balls, or any stuffing left from the previous the liver minced and added to it. Wrap the day. Put in the slices of hare and set it rabbit in buttered paper to prevent its burn- over the fire until very hot. Serve it up lin upling, and roast it at a nice bright fire, baste with toasted sippets and currant jelly. it very frequently, and ten minutes before it To Roast a Leveret. is done, remove the paper and dredge over it a little flour to froth it up. When done, Time, three-quarters of an hour. take out the skewers, put it on a hot dish, 586. Leveret ; half a pound of butter. and serve with a brown gravy, and red Clean and truss a leveret in the same currant jelly in a glass dish. manner as a hare, but roast it plain without! A small rabbit will only require about half any stuffing. Place it before a clear bright an hour or thirty-six minutes at a brisk good fire for about three-quarters of an hour, and fire. baste it often with the butter. About ten minutes before serving, dredge it lightly Ragout of Rabbit. with flour to froth it nicely. Serve with Time, thirty-five minutes. gravy poured round it, and red currant jelly 590. One rabbit ; a quarter of a pound of with it. bacon ; one Spanish onion, or two common To Truss Roast Rabbits. ones; half a lemon; a piece of butter the size of an egg ; one tablespoonful of flour; 587. Empty, skin, wash, and soak the and seasoning to taste. rabbit ; stuff it with veal forcemeat; skewer Cut the onions into slices, dredge them Or- Rabbits, Woodcocks, Snipes, and Wheatears. 145 well with flour, and put them into a stewpan dry, and then put them into a stewpan with with a piece of butter the size of an egg; a pint uf veal broth or water, a bunch of stir it over the fire until the onions are nicely sweet herbs, an onion, half a blade of mace browned, and then stir in a few spoonfuls of beaten fine, three shallots chopped up, half water, making it the consistency of melted a pint of mushrooms, the peel of half a butter. Cut the rabbit into joints, and the lemon, and a little salt. Cover the pan bacon into very thin slices, season it with close, and simmer them for half an hour; pepper and salt to taste, put them into the then take out the herbs, onion, and lemon stewpan and add half a lemon sliced thin. peel, and stir in a piece of butter rolled in Set it over the fire, and let it simmer slowly flour ; boil it up, and skim it well. Add a for about thirty-five minutes, or until the liaison of the yolks of two beaten eggs meat is sufficiently tender ; then pour in the mixed with the cream, grate in a little nut- glass of wine, shake it up, and serve hot. meg, and shake the stewpan over the fire one way till the sauce is thick and smooth. To Truss Boiled Rabbits. Squeeze in the juice of half a lemon, shake 591. After well cleaning and skinning aſ it round, and serve it up. Garnish with rabbit, wash it in cold water, and then put sliced lemon. it into warm water for about twenty minutes to soak out the blood. Draw the head To Fricassee Rabbits Brown. round to the side, and secure it with a thin Time, three quarters of an hour. skewer run through that and the body. 595. Two young rabbits; pepper; salt; To Blanch Rabbits, Fowls, Qi. flour, and butter; a pint of gravy; a bunch of sweet herbs; half a pint of fresh mush- CO2. To blanch or whiten a rabbit or fowl rooms; a few truffles if you have them ; it must be placed on the fire in a small three shallots; a spoonful of ketchup; a quantity of water, and let boil. As soon as lemon. it boils it must be taken out and plunged Take two young rabbits, cut them in small sinto cold water for a few minutes. pieces, slit the head in two, season them Boiled Rabbit. with pepper and salt, dredge them with flour, and fry them a nice brown in fresh butter. Time, a very small rabbit, half an hour; me- Pour out the fat from the stewpan, and put dium size, three-quarters of an hour; a in a pint of gravy, a bunch of sweet herbs, large rabbit, one hour. half a pint of fresh mushrooms, a few truf- 603. A rabbit; six onions ; liver sauce, fles if you have them, and three shallots or parsley and butter. chopped fine, seasoned with pepper and salt, When the rabbit is trussed for boiling, cover them close, and let them stew for half put it into a stewpan, and cover it with hot an hour. Then skim the gravy clean, add a water, and let it boil very gently until tender. spoonful of ketchup, and the juice of half a When done, place it on a dish, and smother lemon. Take out the herbs, and it with onions, or with parsley and butter, piece of butter rolled in flour, boil it up till or liver sauce, should the flavour of onion thick and smooth, skim off the fat, and not be liked. If liver sauce is to be served, serve them garnished with lemon. the liver must be boiled for ten minutes, minced very fine, and added to the butter To Truss Woodcocks, Snipes, and sauce. An old rabbit will require quite an Wheatears. hour to boil it thoroughly. 596. Pluck and wipe them very clean out- To Fricassee Rabbits White. side; truss them with the legs close to the Time, three-quarters of an hour. body, and the feet pressing upon the thighs; skin the head and neck, and bring the beak 594. Two young rabbits; one pint of veal round under the wing. broth, or water; a bunch of sweet herbs; one onion ; three shallots ; half a blade of Woodcocks and Snipes. mace; half a pint of fresh mushrooms; peel of half a lemon; a piece of butter Time, twenty to twenty-five minutes. rolled in flour; yolks of two eggs ; half a 597. Some woodcocks or snipes; butter; pint.of cream ; juice of half a lemon, and a bread toasted ; two slices of bacon. little grated nutmeg. After the birds are picked and trussed, put Take two young rabbits, and cut them in a thin layer of bacon over them, and tie it small pieces, but do not use the head or on, run a bird spit through them, and tie neck, and put them into warm water to soak it on to a common one. Toast and butter for an hour. Take them out, drain them a slice of bread, and put it under them for 19 146 To Dress Wheatears, Wild Duck, and Peahen. the trail to drop on. Baste them continually ful of mushroom ketchup; one of Harvey with butter, and roast them, if large, for sauce ; a little flour ; pepper, salt, and twenty-five minutes, if small, five minutes Cayenne to taste; a little weak stock, or less. Froth them up, take up the toast, cut water. it in quarters, put it in the dish, and pour Divide any remains of cold roast wild some gravy and butter over it. Take up duck into pieces, and dredge them well the woodcocks and put them on it, with the with flour, put them into a stewpan with a bills outwards. Serve with plain butter tablespoonful of mushroom ketchup, and sauce in a tureen. the same of Harvey sauce; add two glasses Snipes are dressed the same as woodcocks, of port wine, and a very little water or weak only roast the large ones twenty minutes, stock. : Season to your taste with pepper, small ones a quarter of an hour. salt, and Cayenne; and let it simmer for about a quarter of an hour, taking care it Wheatears. does not boil. Arrange the pieces of duck Time, about a quarter of an hour. on toast, boil and skim the sauce, and when 508. A slice of toasted bread; one lemon; as thick as cream, pour it over the whole; half a pint of good brown gravy. and serve very hot. Do not draw them. Spit them on a small bird spit, flour them, and baste them well Salmi of Wild Duck. . with butter. Have ready a slice of toasted Time, nearly three-quarters of an hour. bread (cut the crusts off), lay it in a dish, ish, 602. Two wild ducks; a wineglass of Eno Two wild and set it on the dripping pan, under the birds, while cooking. When done, take of a Seville orange, or a lemon ; a little salt port wine; one of gravy ; six shallots ; juice them up, lay them on the toast, pour some and Cayenne pepper. good brown gravy round them, and garnish Half roast the wild ducks, and cut them with slices of lemon. up ; put a glass of port wine, and the same To Truss Wild Duck. quantity of gravy, six shallots chopped fine, the juice of a Seville orange or a lemon, a 599. Pick the bird very clean, and twist little salt and Cayenne pepper, into a silver each leg at the knuckle ; rest the claws on chafing dish, and set it over a spirit lamp each side of the breast, and secure them by till it boils up ; then put in the wild duck, passing a skewer through the thighs and put on the cover, make it thoroughly hot, pinions of the wings. and send it to table in the dish. If you have not a chafing dish, stew it in a stew- To Roast Wild Ducks. pan, and serve it on a hot dish, and pour Time, twenty-five to thirty-five minutes. over it a sauce made thus :-One glass of 600. Wild ducks; butter; flour, Cay- port wine or claret, sauce à la Russe one tablespoonful, one of ketchup, one of lemon enne pepper ; one lemon; one glass of port juice, one slice of lemon peel, one large slice wine. of shallot, four grains of Cayenne pepper. When the ducks are trussed, spit them, Scald, strain, and add the above to the and put them down to roast before a brisk SK gravy which comes from the bird in roast- fire, keeping the spit in rapid motion. Baste them plentifully with butter, dredge dish which has a lamp under it, while the 1. ing. The bird should be cut up in the silver them lightly with flour, and send them up sauce is simmered with it. nicely frothed and browned, with a good gravy in the dish. Before carving it the breast should have a few incisions made To Truss a Peahen. across it with a knife, and a piece of fresh 603. A peahen or peacock is trussed in butter put on it ; then cut a lemon across, the same manner as any other fowl, with the on one half put a little salt, on the other a exception of the head, which is left on with very small quantity of Cayenne pepper; put the feathers on it, folded in buttered paper, the lemon together and squeeze the juice and tucked under the wing. If the PEACOCK over the ducks, then add a glass of warmed is roasted, a few of the tail feathers are port wine, and your ducks will be ready to saved to ornament the bird, as a pheasant carve, sometimes is decked ; but this is not done in the case of the peahen. Hashed Wild Ducks. Peahen Larded and Glazed. Time, a quarter of an hour. 601. The remains of cold wild ducks ; Time, one hour and a half. two glasses of port wine ; one tablespoon-1 604. A quarter of a pound of lardoons ; 148 To Dress Blackcock, Landrail, Larks, &c. To Truss Blackcock. small bird spit through them, and fasten it 613. Pluck and draw them, wipe them on em , on a larger one, and put them to roast be- fore a bright fire, basting them inside and out, cut off the heads and truss constantly with butter, or they will burn. When done, them the same as a roast fowl, scalding and arrange them in a circle round a dish, and picking the feet, and cutting off the toes. Blackcock may also be trussed with the fill the centre with a pile of crumbs of bread, head on, if preferred, in which case it must fried crisp, and brown in a little butter. Serve them with melted butter, with the be passed under the wing. juice of half a lemon squeezed into it. To Roast Blackcock. To Roast Larks the Dunstable Way. Time, fifty minutes. Time, twenty-five minutes. 614. One blackcock ; butter ; three slices of bacon ; three vine leaves. 1618. Two dozen larks; some bread. Hang the birds for three or four days, and crumbs; some butter. when thoroughly plucked and wiped, truss Put two dozen larks on a bird spit, tie them neatly, and cover the breast with two them on a common spit, and put them or three very thin slices of bacon, over which down to a moderate fire ; rub the crumb of place three vine leaves. Roast them at a a stale loaf through a colander, baste the quick clear fire, basting them frequently larks with butter, and sprinkle them with with butter. When done, serve them on a bread crumbs. Baste them often, strew slice of buttered toast and bread sauce and bread-crumbs on them repeatedly, and let gravy, in separate tureens. them be a nice brown ; in the meantime, • These birds may be plainly roasted with. take a good quantity of bread-crumbs, put out the addition of the bacon and leaves; some butter in a pan, and fry the crumbs well basting and frothing them up. crisp and brown. Place the larks in a dish, arranged in a circle, with the fried crumbs To Truss Landrail. in the centre, nearly as high as the larks, or 615. Draw the birds, wipe them clean even higher. Serve them with plain butter with a wet cloth, and truss them with their in a tureen, or add the juice of a lemon and heads under their wings, and the thighs close a pinch of Cayenne. to their sides, and run a small skewer through the body that the legs may be per- The Guinea Fowl. fectly straight. When the guinea fowl is roasted plain, it is trussed like a turkey; when it is larded, To Roast Landrail. it is trussed like a pheasant. Time, fifteen to twenty minutes. 616. Five landrails ; a quarter of a pound Roast Guinea Fowl-Larded. of butter ; fried bread-crumbs; and a little Time, one hour and a quarter. good gravy. 619. A guinea fowl ; some lardoons ; six After the birds are plucked and trussed, ounces of butter. place them before a brisk fire, and baste When the guinea fowl is properly pre- them constantly with butter. They will take pared, lard the breast with shreds of bacon, about a quarter of an hour or twenty mi- and truss it the same as a pheasant. Put nutes to roast, and when done, place them it down to a clear brisk fire to roast, keep- on a layer of fried bread-crumbs on a very ing it well basted ; and about ten minutes hot dish. Serve with a tureen of bread before it is done dredge it with flour to make sauce, and one of good gravy. it froth nicely. Serve it with a little gravy To Roast Larks. poured round it, send up some also in a tureen, and the same of bread sauce. If Time, a quarter of an hour. the guinea fowl is not larded, but plainly 617. Two dozen larks; pepper; salt; | roasted, truss it like a turkey. It will then nutmeg, and a sprig of parsley; egg ; bread- require one hour to roast. crumbs; and melted butter. A guinea fowl may be roasted plain, as a Pick and clean the birds, and cut off the pheasant. It will then take one hour to heads and legs, pick out the gizzards, and roast at a good fire. Baste it well with put a seasoning inside them of pepper, salt, 1 butter. nutmeg, and a very little chopped parsley; brush them over with the yolks of some To Roast Ruffs and Reeves. well-beaten eggs, dip them into bread - Time, twenty-six minutes to half an hour. crumbs, covering them very thickly, run a 620. Some slices of toasted bread; some Teal.— Widgeons.- Made Dishes, Entrées, &c. 149 good gravy; juice of half a lemon; some butter. To Roast Widgeons. When the birds are plucked, run a thin Time, eighteen or twenty minutes. wooden skewer through the thighs and the pinions of the wings, and tie a string round | 623. Roast these birds before a good fire ; them to secure the shape. They must not flour them and baste them continuously be drawn. Put them on a lark spit and tie. with butter. Send them to table very hot them on another spit, with a layer of bacon with brown gravy round them, or the gravy and vine leaves between them and over the in a separate tureen. Send up a cut lemon breasts, and roast them for about twenty with them. minutes, or rather more, before a clear fire, | Many persons prefer all game birds very basting them frequently with butter ; toast under-dressed, “just shown the fire," they a round of bread and put it under the birds say. Our time ailows for thorough dressing. to receive their droppings. When done, serve them on the toast cut into squares ; a good gravy poured round them, and a To Keep Game from Tainting. garnish of crumbs of bread crisped before the fire. or with watercresses if you have? 624. Game may often be made fit for them; with some plain gravy or melted eating when apparently spoiled, by nicely butter, with the juice of half a lemon cleaning it and washing it with vinegar and squeezed into it, in separate tureens. water. If you have birds which you fear will not TEAL. keep, pick and empty them ; rinse them, To Truss Teal. and rub them over with salt outside and in ; 621. Pick the bird carefully; twist each have in readiness a kettle of boiling water and plunge them in one by one, holding leg at the knuckle ; rest the claws on each side of the breast, and secure them by them by the legs and drawing them up and down, so that the water may pass through passing a skewer through the thighs and pinions of the wings. them, let them remain in it for five or six minutes, then hang them in a cool place; To Roast Teal. when perfectly drained, rub them outside Time, ten to fifteen minutes. and inside with black pepper, or better still, 622. Teal should not be eaten til after lightly powder them with charcoal. The the first frost, and should be plump and fat. m hoc fecit ndihiañ nlimnion for most delicate birds may be preserved in this Roast them before a bright hot fire, and way. Thoroughly wash them before roaste baste them very frequently with butter. Jing or otherwise cooking them. Serve with orange sauce. Garnish with Pieces of charcoal put about meat or watercresses. Send up a cut lemon on a birds will preserve them from taint, and plate with them, and a tureen of sauce or restore them when spoilt. Poultry or game brown gravy. drawn and wiped dry, and a knob of char- coal put into the body and powdered over WIDGEONS. the outside of each, will keep them nicely, To be trussed the same as wild duck and or they may be kept in an ice safe, Pepper teal. I secures them from flies. MADE DISHES, ENTREES, &c., &c. "In the hands of an expert cook," saysThe bet was accepted—and lost! The Majendie," alimentary substances are made basis of the dish being a pair of old white almost to change their nature, form, con- kid gloves. So runs the legend in honour sistence, odour, savour, colour, chemical of good cookery which can make the most composition, &c. ; everything is so modified intractable substances tender by skill and that it is often impossible for the most ex- care. Made dishes require both to be eat- quisite sense of taste to recognise the sub-able and nice-looking; a greasy, badly- stance which makes up the basis of certain flavoured dish is an insult to those to whom dishes." it is offered. It is far better to send up This is especially true of made dishes. meat or fish in its plainest form well done, There is a good old story of a French gen- than to serve some of the messes occa- tleman laying a bet with an epicure friend sionally prepared by bad cooks-in which of his that he would not detect the basis of the gravy or sauce has the appearance of a a made dish which his cook should prepare. I paste, tastes of grease or flour, and has one 150 Rissoles of Lobster.-Beef au Miroton. predominating flavour strong enough to be equal quantity of chicken or other white unpleasant. meat; three chopped mushrooms; two However, it is possible to prepare made spoonfuls of cream ; three eggs; a teacup- dishes nicely. If a lady has only an in- ful of light frying batter; a few slices of fat ferior cook, she should see to their prepara- bacon; a bunch of parsley to fry for gar- tion herself, as a delicate palate is required. | nishing. or an experienced one, for judging of fla- | Take three or four dozen oysters and vours and seasoning. blanch them, and after you have taken off In the receipts we are about to offer, the the beards and hard parts, cut the remain- time must be considered as capable of being ing parts into small pieces. Chop the same slightly modified by the degree of heat of quantity of chicken or white meat with two either the fire or hot stove to which the or three mushrooms. Make some sauce preparation is subjected. Pepper and salt with the liquor the oysters were blanched in, should be used with caution. Soyer advised and reduce it till it is very thick, adding a sprinkling them in from the fingers, not little cream-in fact, make a sauce as you throwing them in from the spoon. would for croquettes-add to it the oysters, The genius of a cook is shown in made white , meat, and mushrooms; add three dishes ; his taste, in preparing them for the yolks of eggs. stir it over the fire, and when eye as well as for the palate. All made it is done, spread the mixture on a dish to dishes should be served as hot as possible. be put away till it is cold. When it is cold, roll it into pieces rather smaller than corks, Dissoles of Lobster. each piece must then be rolled neatly in Time, ten minutes. slices of fat bacon cut as thin as writing. 625. One lobster ; bread-crumbs ; two on which he paper. A few minutes before serving, you ounces of butter; yolks of two eggs; must dip the Kromeskies in a nice light pepper ; salt, and mace; half a pint of good á frying batter, and fry them in fresh lard. Serve them gravy. immediately, garnished with Mince up the meat from a boiled lobster fried parsley. very fine, season it with a little pounded Beef au Miroton, mace, pepper, and salt, add two ounces of! melted butter and a sufficient quantity of Time, five minutes. bread-crumbs to make it into balls, brush 628. Some slices of cold roast beef ; a them over with the yolk of a well-beaten quarter of a pound of butter; one or two egg, strew bread-crumbs thickly over them, onions ; half a pint of beef broth; pepper and fry in boiling fat a nice brown. Serve and salt. them in a dish with some good gravy. Cut some thin slices of cold beef and one Oyster Fritters—American Receipt. large onion or two small ones into slices, and fry them a nice brown in a quarter of a Time, five or six minutes. i pound of butter, turn the pan round fre- 626. One quart of oysters ; half a pint of quently to prevent the meat from burning. milk ; two eggs; a little flour ; a little drip- Then boil up half a pint of beef broth, ping, or butter. seasoned with a little pepper and salt, put Open a quart of oysters, strain the liquor it over the meat, and serve it as hot as pos- into a basin, and add to it half a pint of sible. This is a good and economical dish. milk, and two well-beaten eggs; stir in by degrees flour enough to make a smooth but Croquettes of Beef-An Entrée. rather thin batter ; when perfectly free from 'Time, five minutes. : lumps put the oysters into it. Have some 629. One pound and a half of lean cooked beef dripping or butter made hot in a very beef; one onion ; one ounce of butter ; a clean frying-pan, and season with a little little flour; one teaspoonful of browning; salt, and when it is boiling drop in the batter half a pint of water ; four eggs; pepper ; with a large spoon, putting one or more salt : and bread-crumbs. oysters in each spoonful. Hold the pan Mince rather fine a pound and a half of over a gentle fire until one side of the batter lean beef, chop up an onion, and fry it in a is a delicate brown, turn each fritter sepa- stewpan with about an ounce of butter until rately, and when both sides are done place it is quite brown; then pour in half a pint them on a hot dish, and serve. of water or broth, a very little flour, and a Kromeskies aux Huitres-An Entrée. teaspoonful of browning; let it boil for a few minutes ; season the minced beef with Time, to fry, six to eight minutes. pepper and salt, and add it to the gravy; 627. Three or four dozen oysters ; an then stir to it quickly the yolks of two well- Stewed Ox-tails—Haricot Mutton. 151 beaten eggs, and pour it upon a dish to cool. two turnips; one dessertspoonful of flour; When cold, make the mince into balls, roll salt to taste. them in bread-crumbs, then in the yolk of Divide two ox-tails into pieces about three an egg, and then in bread-crumbs again, or four inches long, and fry them (with taking care that they look smooth and a one onion cut into slices) in a little butter. nice shape. Fry them a pale colour in boil- Boil a dozen and a half of button onions in ing fat, take them carefully out, and lay about a quart of water until tender; put the them to drain. Serve them in a pyramid ox-tails into a stewpan, and pour over them piled on a napkin. Garnish with fried the onion liquor with sufficient water to parsley. cover them; put in a carrot cut in slices, and let all simmer for twenty minutes ; then Fricassee of Cold Roast Beef. add two turnips cut into slices, and stew it Time, twenty minutes to simmer. until the tails are very tender, skimming off 630. Some slices of cold beef; one onion; the fat occasionally. Cover the meat closely a bunch of parsley; three-quarters of a pint over to keep it hot ; melt some butter with of broth; yolks of four eggs; one spoonful an fui a little flour, pour the gravy gradually to it, of vinegar ; three dessertspoonfuls of port and stir it over the fire until it boils; then wine ; a little pepper and salt. strain it through a hair sieve, and make it inicio n it very hot. Lay the tails round a dish, and Cut the beef into very thin slices, season it ve with a little pepper and salt, shred a bunch place the carrot and turnip in the centre ; of parsley very small, cut an onion into pour the gravy over the whole, and garnish pieces, and put all together into a stewpan with the button onions warmed in hot water. with a piece of butter and three-quarters of Cuen de Beuf. 2 pint of good broth. Let it all simmer slowly ; then stir in the yolks of two well- Time, three hours at least. beaten eggs, a teaspoonful of vinegar, or the 633. The upper half of two ox-tails. juice of half a lemon, and a wineglass of Cut the tails in pieces about three inches port wine ; stir it briskly over the fire, and long, stew them for a long time till they are turn the fricassee into a hot dish. If the very tender. Stand them up, when done, flavour of shallot is liked, the dish can be on a dish and pour the brown gravy over previously rubbed with it. them. Skim the gravy well. , Ox-tails Stewed. Haricot Mutton. Time, two hours and three-quarters. Time, two hours and three-quarters to three 631. Two ox-tails ; a bunch of savoury hours. herbs ; pepper ; salt : four cloves ; half al 634. Three pounds of the neck of mutton; blade of mace; juice of half a lemon ; two three turnips; three carrots; two onions; dessertspoonfuls of ketchup; one onion a dessertspoonful of walnut ketchup; a little Divide two ox-tails at the joints, put them into a stewpan, and cover them with cold ? Take about three pounds of the best end water. When it boils take off the scum, of a neck of mutton, cut off some of the fat. and add a bunch of savoury herbs, a small and divide the chops. Fry them lightly in a onion cut into slices, four cloves, half a blade little butter, but do not quite cook them ; of mace, and a little pepper and salt. Let cut the onions into slices, and the carrots the tails simmer very slowly for about two and turnips into any shapes you please; fry hours and a half, or until they are quite them a few minutes in the same butter in tender, keeping the stewpan closely covered. I which the chops were done, but not suffi- When done, take them out, thicken the ſciently to change their colour. Put the gravy with a lump of butter and a little mutton into a stewpan, lay the vegetables on flour. and let it just boil once more; then it, and just cover the whole with hot water; strain the gravy, add the ketchup and the allow it just to boil, and then draw it to the juice of half a lemon strained, put in the side of the fire to simmer until the chops are tails, boil them up, and serve garnished with tender; season it with pepper and salt and sippets of toasted bread. two dessertspoonfuls of walnut ketchup; set Haricot of Ox-tails. it to cool, and then take off all the fat very carefully ; put it again on the fire to get hot, Time, two hours and a half. and serve it. 632. Two ox-tails ; one quart of water; three ounces of butter ; eighteen button Rechauffé of Salt Beef. onions; one large onion; one large carrot ;) 635. A bottle of piccalilli ; slices of cold 152 Sheep's Tongues Stewed-House-Lamb Steaks, &c. beef; a little flour ; a gill of water ; pota which will blanch them and make them toes; a little cream or butter. firm. Put them into a stewpan with some Cut large and thin slices of cold silver side water and let them stew slowly for fifteen of beef. Pour out on a dish some of the minutes, then dry them well on a clean cloth. sauce or vinegar of the piccalilli; drop a Cover them with the yoik of an egg or two, little vinegar into it to make it thinner. Dip pass them through bread-crumbs, and brown each slice of beef into it; flour them ; lay them in the oven. When done, put them on them on a dish. Pour the water over them; a hot dish and pour over them rather more warm them in an oven, or before the fire. than half a pint of good gravy boiled up Mash some potatoes with a little cream, or with a glass of sherry. butter. Lay the purée on a dish ; place the slices when hot on it, and serve. Sheep's Kidneys a la Tartare. Time, six to eight minutes. Sheep's Tongues Stewed. 1639. Five or six kidneys; pepper and salt; 636. Sheep's tongues; some good gravy ; bread crumbs and butter. a little parsley; shallot ; mushrooms ; pep-! Cut each kidney through without dividing per ; salt, and a piece of butter. it, take off the skins, and season highly with Put the tongues into cold water and let pepper and salt; dip each kidney into them boil until sufficiently tender to remove melted butter, and strew bread crumbs over the skin easily, then split them and lay them them ; pass a small skewer through the in a stewpan with enough good gravy to white part to keep them flat, and broil them cover them ; chop a little parsley, mush-over a clear fire. Serve them with the rooms, and shallot finely, work a lump of hollow part uppermost, filling each hollow butter with it, season with pepper and salt to with sauce tartare. your taste, add it to the gravy with the tongues, and stew them until tender, then Kidneys a la Brochette. lay them in a dish, strain the gravy, pour it Time, six to eight minutes. very hot over the tongues, and serve. 640. Four kidneys ; one ounce of butter ; House-Lamb Steaks-Brown. one tablespoonful of chopped parsley and onion; a teaspoonful of lemon juice; pepper Time, altogether half an hour. and salt. 637. Some steaks from a loin of lamb : Cut the kidneys nearly in halves, put them pepper, salt, and nutmeg ; peel of half a on a gridiron (well-greased) to grill. When lemon ; a sprig of parsley ; one egg ; a they are quite done, have ready a piece of large cupful of rich gravy; three ounces of butter mixed with the chopped parsley and butter ; one teaspoonful of flour; two des- onion, and a little lemon juice ; pepper and sertspoonfuls of port wine ; twelve oysters. salt. Put this in the kidneys at the moinent Cut some nice steaks from a loin of house- you send them to table. lamb; dip them into the yolk of a well- beaten egg, and then season them with a Toad in a Hole. sprig of parsley chopped very fine, the peel Time, one hour and a quarter. of half a lemon grated, and a little pepper, 641. A chicken; some veal stuffing.; three salt, and nutmeg. Fry the stakes a nice eggs; one pint of milk; some flour. light brown in some butter, then thicken a Draw, bone, and truss a chicken, fill it large cupful of rich gravy with about an with a veal stuffing. Make a batter with a ounce of butter rolled in flour, add two pint of milk, three eggs, and sufficient flour dessertspoonfuls of port wine, and a dozen to make it thick ; pour it into a deep but. oysters bearded and washed clean ; let the tered dish. Place the fowl in the centre of gravy boil and then put in the steaks. When the batter, and bake it in the oven. Serve they are thoroughly hot, serve them within the same dish. forcemeat balls or plain. Or- Lambs' Sweetbreads-An Entree. Time, one hour and a half. 642. Two pounds of rumpsteak ; pepper Time, thirty-five minutes. and salt ; three eggs; one pint of milk; a 638. Some lambs' sweetbreads; rather little salt, and five or six dessertspoonfuls of more than half a pint of good gravy ; bread flour. crumbs ; egg ; one glass of sherry. Cut the steak into moderately-sized pieces, Thoroughly clean the sweetbreads and season them well with pepper and salt, and soak them in water for nearly an hour, then put them in a pie dish. Mix the flour to a throw them into a basin of boiling water, smooth paste with a little milk, and the re- Beef, Sweetbread, Potato and Veal Rissoles. 153 mainder very slowly with the eggs well dredge in a little flour, and shake the pan beaten, and a very little salt. Stir the batter over the fire for six or seven minutes. Then well together until thoroughly mixed, and pour in the broth and cream, thicken it pour it over the steak ; bake it in a quick with a piece of butter rolled in flour, and oven, and serve it.. stir in over a clear fire until it boils, then strain it through a hair sieve, and take just Or-Of Cold Meat. sufficient gravy to moisten the sweetbreads. Time, one hour and a quarter. Season the mince with pepper and salt ; and 643. Some slices of cold roast mutton ; let it boil up for five minutes, then turn it on three or four sheep's kidneys; one pint of a dish, and, when thoroughly cold, make it milk; a large cupful of flour ; two eggs. into small balls. Cover them with bread- some nice slices of cold roast mutton. crumbs, roll them in the yolks and whites season them well with pepper and salt, and of the eggs well beaten, then roll them again divide the kidneys into four. Mix with the in bread-crumbs, and put them into a cool milk sufficient flour to make a smooth batter, larder. When required, fry them in boiling adding to it two well-beaten eggs. Butter fat, and serve them with fried parsley on a a pie dish, pour in a little of the batter, then tolded napkin. lay in the slices of meat and kidney : pour Veal and Potato Rissoles. over them the remainder of the batter, and place the dish in the oven to bake, for an Time to brown, six to eight minutes. hour and a quarter. When done, serve it | 646. A few mashed potatoes ; some cold quickly, in the dish in which it was baked. roast veal ; hard-boiled eggs. Chop very fine about a pound, or as much Beef Rissoles. as you require, of cold roast veal, and mix it Time, ten minutes. with three-quarters of a pound of mashed- potatoes, and one or two hard-boiled eggs 644. Some slices of cold roast beef; rather a roast beer; rather! minced fine. Mix altogether with the yolk more than half their weight in grated bread ; and white of an egg beaten separately—the a bunch of savoury herbs; two or three eggs; I white to a stiff froth : make it into balls, rind of a lemon grated ; half a pint of good roll them in the yolk of an egg, and brown brown gravy. Take some slices of rather lean cold roast them in a Dutch oven before the fire. beef, and mince it very fine; season it highly Rissoles of Veal-An Entreé. with pepper and salt; and add a few savoury herbs chopped fine, and the peel of half a Time, to fry, about six minutes. lemon, with rather more than half the weight 647. One pound of veal ; ten pounds of of the beef in bread-crumbs. Mix all well crumb of bread; a quarter of a pound of together, and bind it with two eggs well suet; half a pint of milk; half a pint of good beaten into a very thick paste. Form it into gravy; two eggs; pepper ; salt, and pounded balls, egg and bread-crumb them, fry them mace. a nice brown, and serve them with good Scrape as fine as possible the veal and brown gravy poured round them. suet, and mix it with two pounds of crumb More frequently they are sent up dry, on of bread-previously soaked in half a pint of a cloth garnished with fried parsley. milk for nearly a quarter of an hour; press the milk from the bread before mixing the Rissoles of Sweetbread-An Entree. latter with the other ingredients; season Time, to fry for use, six minutes. with pepper, salt, and a little pounded mace. Beat up the yolk of one or two eggs, to 645. Two sweetbreads; half a pound of moisten the rissoles, roll them into balls ; veal ; half a pound of ham ; one shallot ; a cover them thickly over with bread crumbs, quarter of a head of celery ; one spoonful of and fry them a nice brown. When done, mushroom ketchup : one ounce of butter :- wit! ravy poured over one pint and a half of broth; one pint of them cream ; flour and butter ; pepper and salt; Minced Veal. bread-crumbs; three eggs. Boil two sweetbreads for about an hour, ir Time, one hour and a quarter altogether. and then set them in a cool place; when 648. The remains of cold fillet, or loin: cold,' mince them very fine with a large knife. of veal ; a pint and a quarter of water ; Put into a stewpan half a pound of veal, and half a teaspoonful of minced lemon peel ; a the same of ham, a large piece of celery, a teaspoonful of lemon juice ; a little mace if minced shallot, a spoonful of ketchup, aſ the flavour is liked ; white pepper and salt piece of butter, and half a blade of mace ; l to taste ; three tablespoonfuls of milk; a serve 154 Calf's Heart Roasted.—Collops. bunch of herbs ; a small onion ; one ounce look white. Then pour in the broth," or of butter rolled in flour. gravy (made from any bones or trimmings Put the bones of the cold veal, or any of veal), and four tablespoonfuls of cream. other bones you may have, into a stewpan Let it simmer for ten or twelve minutes, and with the skin and trimmings of the meat. | then boil up. Place your collops in a dish, Dredge in a little flour, pour in more than add a few oysters, and the juice of half a a pint of water, the onion sliced, the lemon | lemon to the gravy ; thicken it with the peel, the herbs and seasoning. Simmer yolks of two beaten eggs, pour it over, and these ingredients for more than an hour; serve with forcemeat balls. then strain the gravy, thicken it with the butter rolled in flour, boil it again, and skim it well. Scotch Collops-Brown. While the gravy is making, mince the veal Time, a quarter of an hour. finely, but do not chop it up too fine. When the gravy is ready, put it in and warm it 651. Slices from a leg of veal ; gravy gradually ; add the lemon juice, then put made of any trimmings of veal and bones; in the milk, or a little cream if you can juice of half a lemon ; six ounces of butter; afford it. a little flour ; salt; mace, and nutmeg. Do not let it quite boil, but as it is on the Cut some collops from a leg of veal, point of doing so, take it off the fire. rather thin, and larger than a crown piece ; Cut coine thin slices of bread, toast them, season them with a little salt, pounded and cut them into sippets ; garnish the dish mace, and a little nutmeg ; fry them for the whole way round the edge with them. about three minutes in two or three ounces Pile the mince in the centre of the dish, of butter, then take them out and put them garnish with tiny rolls of fried bacon, and into the gravy. Brown the remaining but- quarter-slices of lemon. ter in the pan, strain the gravy from your Place three nicely poached eggs on the collops, and again fry them lightly ; place top, and you will have a very pretty as them on a dish, pour off the butter from well as a nice dish for the table. the pan into the gravy, add the juice of the lemon. Boil it up and pour it over the Calf's Heart Roasted. collops. Serve forcemeat balls as a gar- nish. Time, from half an hour to an hour, depending on the size. Veal Collops. 649. Put the heart to disgorge in luke- Time, a quarter of an hour. warm water for an hour nearly; then wipe it dry, stuff it with a nice and highly sea-. 652. Two pounds, or two pounds and a soned veal stuffing or forcemeat. Cover it half of a leg of veal ; three quarters of a with buttered paper, and set it down to pound of bacon ; two eggs; two ounces of roast at a good fire. Serve it with good bread-crumbs; juice of one lemon ; pepper; gravy, or any sharp sauce. salt; pounded mace; a very little Cayenne; Send it up as hot as possible to table. and two ounces of butter. Cut some collops, not too thick, from the best part of a leg of veal, and lay over each Scotch Collops-White. a very thin slice of bacon the size of the Time, eighteen minutes. veal; put a layer of forcemeat over the bacon, and season it with the smallest 650. One pound and a half of veal ; half quantity of Cayenne pepper. Roll them a pint of veal broth ; a dessertspoonful of up tightly, fasten them with a very small cream ; two eggs; a few oysters; salt ; skewer, brush them over with egg, cover nutmeg, and mace; the juice of half a them with bread-crumbs, and fry them in lemon ; two ounces of butter ; a few force- butter, taking care that they do not burn. meat balls. When they are done, put about two ounces Cut about a pound and a half from the of butter rolled in flour into the pan, pour leg of veal into collops about the size of a in the juice of a strained lemon, or a spoon- crown piece, or rather thicker ; season them ful of lemon pickle, some pepper, salt, and with a little salt, nutmeg, and mace. Put a very little pounded mace; add a cupful a piece of butter into a stewpan, dredge in of hot water, and boil it up for a few a little flour, lay in the collops, set the pan minutes. Place the collops on a dish, over a slow fire and stew them for five or pour the sauce over them and serve. Gar- six minutes, tossing it about until the collops nish with slices of lemon. Veal Cutlets.- Pork Cutlets.—Pig's Liver.-Pig's Fry. 157 a little forcemeat; a sweetbread ; a few the top part of the bone clean. Dip them mushrooms; twelve oysters; and half a into a well beaten egg ; cover them with pint of brown gravy. bread-crumbs and a very little minced sage Cut three large collops off a fillet of veal, mixed together. Season the bread-crumbs trim them neatly, and spread a forcemeat with pepper and salt. Shake a little warmed over them, adding a few oysters chopped butter over the cutlets, and fry them in boil. fine to each collop, roll them up, and fasten ing lard or beef dripping. When fried of a them with small skewers. Roast them in a nice golden brown, take them up, and place re, basting them them before the fire on a sieve turned with a little butter; or bake them in an upside down to drain all the grease from oven. Make a regoût of a few oysters, the them. sweetbread cut into dice, and a few mush · Put a purée of mashed potatoes in a hot rooms, lay it in the dish with the olives, and dish; lean the cutlets against it in a circle, pour a good brown gravy round. and serve. Veal Cutlets-An Entree. Pig's Liver. Time, twenty minutes. Time, to bake, a little more than two 667. Some cutlets from the best end of a hours. neck of veal ; some slices of bacon or ham; 670. Liver of a pig; five slices of bacon : one tablespoonful of sweet herbs; peel of two pounds and a half of potatoes ; a half a lemon; nutmeg; salt, and Cayenne ; | bouquet of parsley : two sage leaves ; one eggs; and bread-crumbs. teaspoonful of pepper ; two teaspoonfuls of Take about two pounds from the best salt: a gill of water; one onion. end of a neck of veal, and divide it into cut-1 Slice the liver and let it soak, and boil and lets all of the same size—that of a crown-mash the potatoes. Mince the parsley and piece, and rather more than a quarter of an an a quarter of an sage (have about a tablespoonful of the inch thick. Dip them into the yolks of two mixed), and chop up a Lisbon onion. some beaten eggs, and then cover them with Lay part of the potatoes at the bottom of . bread-crumbs mixed with a little Cayenne, la well-buttered tin mould or dish. Then salt, and nutmeg, a tablespoonful of minced put in a layer of sliced liver and bacon; herbs, and the peel of half a lemon chopped sprinkle it well with pepper and salt ; lay as fine as possible. Fry them a nice brown over it a good sprinkling of sage, parsley, in butter. Toast an equal number of very and onion. Then add a layer of potatoes, thin slices of bacon, or ham, as near the then one of liver and bacon ; again season size of the cutlets as you can, and roll them it with pepper and salt, and add the sage round. Arrange the cutlets in a pile in the and onion once more. Cover with mashed dish ; surround them with the rolls of bacon. potatoes. Add a little water. Pour a little good gravy into the centre, and Bake this dish for two hours, and then serve with mushroom sauce or without. turn it out of the mould on a hot dish. Pork Cutlets Broiled. Salamander it, and serve. Time, fifteen to twenty minutes. Pig's Fry. 668. Take some cutlets from a loin of Time, two hours and a quarter. pork, trim them neatly, and cut off nearly 671. A pound and a half of fry; one all the fat. Season them with pepper, and onion ; one - teaspoonful of chopped sage place them on a hot gridiron over a clear fire. Broil them for a quarter of an hour or leaves ; two pounds and a half of potatoes ; twenty minutes, as pork requires to be very one saltspoonful of pepper ; two saltspoon- fuls of salt. well done. Turn them as often as neces- Boil a large Lisbon onion, then chop it sary while over the fire. When they are done, put them on a hot dish, and serve up fine with a few sage leaves. Lay half the fry at the bottom of a pie dish, cover it them with sauce piquante, or plain brown with a thin layer of sage and onion, sprinkle gravy. it well with pepper and salt, cover it with a Pork Cutlets Fried. layer of sliced potatoes; then put in the other half of the fry, and again sprinkle it Time, twenty minutes. with pepper and salt, add another very thin 669. Pork chops; bread-crumbs ; egg ; layer of sage and onion, cover it with sliced sage-leaves ; pepper, and salt. potatoes, fill the dish with water, and put it Take a sufficient number of cutlets from in the oven. When it is done, brown it a loin of pork, trim them neatly, and scrape with a salamander, and serve. 158 Souffle of Chicken.-Entrées. Soume of Chicken. it is to be served in, piled up neatly, spread over it the white of an egg beaten very stiff, Time, half an hour, or less. cover it with grated bread. Pour over it a 672. Chicken legs, &c.; three-quarters of very little thin melted butter, brown it in a a pint of white sauce; pepper and salt ; Dutch oven before the fire, or with a sala- one dessertspoonful of chopped parsley and mander, and serve. Garnish with fried sweet herbs; three eggs; a few bread 1- croutons. crumbs. Take the meat from the legs of chicken, Chicken Cutlets-An Entree. pheasant, or rabbit. Take out the sinews, Time half an hour for the gravy; eight or mince the meat very small by putting it ten minutes to fry. through the mincing machine twice. Boil it in a stewpan with white sauce, pepper, 675. Cold roast fowl; bread crumbs : salt, and a little chopped parsley, or any legg; peel of half a lemon ; a blade of other sweet herb. Stir it on the fire pounded mace; a little pepper and salt; till it boils ; put into it the yolk of three thin melted butter; fried bread; half a eggs, whipped to a firm froth that will carrot ; a few savoury herbs; a sprig of bear an egg ; stir them lightly into the parsley; one ounce and a half of butter; mixture. Bake it in a plain mould, with eight or ten pepper corns; gravy made paper round the top to allow it to rise. Bake from the bones. it in a very quick oven. Serve white sauce! Fry half a carrot cut into slices, a few or gravy round it. Butter the mould and savoury herbs, a sprig of parsley, and the shake bread-crumbs into it previous to put spice, in about an ounce and a half of but- ting the mixture into it. ter, for a quarter of an hour; then add rather more than half a pint of the gravy Croquettes of Cold Fowl-An Entree. from the bones, let it simmer for another Time, to fry the balls, ten minutes. | fifteen minutes, strain it through a sieve, and when they are ready serve it with the 673. The white meat of some cold roast cutlets. In the meantime, divide a cold fowls ; pepper; salt, and pounded mace ; roast fowl, or the remains of one, into a two or three ounces of ham ; some bread-number of small cutlets. Cut an equal crumbs; a spoonful of milk; yolks of two number of pieces of stale bread into sippets or three eggs. the size of the cutlets, and fry them lightly Pick off the white meat from some cold in butter. Dip the cutlets into thin melted roast fowls, mince it fine, and season it with butter mixed with the yolks of one or two pepper, salt, and a very little pounded mace. well-beaten eggs, then spread over each. Add about two or three ounces of grated some bread crumbs seasoned with a little ham, stir all together, and bind it with the pounded mace, minced pounded mace, minced lemon-peel, salt, and. yolk of egg, and a spoonful of milk; roll | pepper; fry them for eight or ten minutes, the mixture into oval balls, brush each over place a cutlet on a sippet, and pile them with the yolks of beaten eggs, and roll them neatly on the centre of a dish. in bread-crumbs once or twice; fry them a nice brown in butter, and serve them up on To Fricassee Chickens-An Entree. a border of mashed potatoes, and a little Time, one hour and a quarter altogether. good gravy in the centre of the dish. 676. A chicken ; pepper ; salt, and nut- Minced Fowl-An Entree. meg: a bunch of sweet herbs : two shallots: three anchovies ; butter ; eggs; and some Time, ten minutes. gravy made of the bones. 674. 'Cold roast fowl; half a cupful of Draw and wash the chickens, boil them white stock ; the same of Béchamel sauce ; till tender, and when cold cut them into one egg : bread-crumbs : thin melted but pieces. fry them lightly in butter, and then one egg ; b ter; a little salt and pepper ; half a tea- take them out and drain them from the fat. spoonful of grated lemon peel. Put some gravy made from the bones into a * Pick all the white meat from some cold stewpan, add a glass of white wine, some roast fowls, and chop it up very fme, season pepper and salt, and grated nutmeg, two it with a little salt, pepper, and half a tea- shallots, and three anchovies ; stew it very spoonful of grated lemon peel, put it into a gently, and thicken it with the yolk of egg stewpan with half a cupful of Béchamel well beaten, and a piece of butter; stir it sauce, and the same of white sauce or stock; until done, put in the chicken, toss it over set it over the fire until it boils, stirring it the fire for a few minutes, and serve it up all the time. When done, put it in the dish I with sliced lemon and fried parsley. Curries and Indian Dishes. CURRIES AND INDIAN DISHES.. inn The author has the pleasure of offering in to put very little stock, as there should be the next few pages original receipts direct no gravy when served up. from the East, presented to her by Anglo- Indian friends. Some of the dishes are quite Madras Currie. unknown in England, as Ballachony, Bo- Time, three hours. botie, &c. 686. One fowl; two tablespoonfuls of Malay Carrie. currie powder ; a lemon ; one cocoanut ; Time, half an hour. one teaspoonful of salt; one onion; one 683. Two ounces of almonds; one lemon; clove of garlic; a small piece of butter rolled one dessertspoonful of currie powder; one“ fil Skin a fowl, cut it up into small joints, chicken, half a pint of water; one teacupful of and fry it in butter a light brown ; put it into cream or milk ; two ounces of butter. Blanch two ounces of almonds ; fry them a saucepan with the currie powder, the juice of a lemon ; the cocoanut finely grated ; a in a little butter until they are brown, but little fried onion, and a clove of garlic. do not let them burn; pound them to a Season with salt, let it simmer slowly for cream with an onion and the rind of half a three hours, adding a thickening of butter lemon. Mix a dessertspoonful of currie and flour, just before it is sufficiently cooked. powder with half a pint of water, and put this with the almonds into a stewpan, with Curried Sweetbreads. a chicken cut up into joints. Let it simmer gently for nearly an hour; then add a tea- Time, about thirty-five minutes. cupful of cream ; let it nearly boil; squeeze 687. Two sweetbreads; three pints of into it the juice of a lemon, and serve up. veal gravy ; one onion ; a tablespoonful of vinegar; one lemon ; a tablespoonful of Kebobbed Currie. currie powder ; two ounces of butter. Time, twenty-five minutes. Have ready some good veal gravy, add to it a very small quantity of fried onion, a 684. Equal number of slices of veal, tablespoonful of vinegar or the juice of a onions, and apples; a little currie powder, 1 ler, lemon, the same quantity of currie powder, and quarter of a pound of butter. and salt to taste; rub two ounces of butter Cut up some apples and onions into slices, into enough flour to make this gravy (which and some uncooked veal into round slices ought to be about three-quarters of a pint) the same size; have ready some small a proper thickness. Cut up two or three skewers (silver ones, if you have them), and sweetbreads into pieces about two inches put upon each skewer twelve slices of meat, square, stew them gently in the gravy until apples and onions, alternately. Sprinkle sufficiently cooked, and serve. well over them some currie-powder, and fry them in a stewpan, with sufficient butter to Lobster Currie. cover them. Send to table without remov- Time, half an hour. ing the skewers. 688. One lobster; half an ounce of butter; Dry Currie. two onions; one tablespoonful and a half of Time, about two hours. currie powder ; half a pint of good gravy; 685. Two ounces of butter; one table- a tablespoonful of vinegar. spoonful of currie-powder; a teacupful of Fry two onions in half an ounce of butter, stock ; one fowl ; one onion; three cloves ; until they are nicely browned. Mix one tablespoonful and a half of currie powder, a small piece of cinnamon; three carda. mom seeds; two bay-leaves. with half a pint of good gravy, and put this with the fried onions into a stewpan ; then Melt two ounces of butter in a frying-pan until it is a little burnt ; mix with it a table- take the meat from a large lobster, cut it into rather small pieces, and add it to the gravy spoonful of currie powder, and let it fry till brown; then put it with very little stock into and onions with a tablespoonful of vinegar or lemon juice. Simmer slowly for about a saucepan ; cut up your fowl, or any un- half an hour, and serve. cooked meat, into pieces ; add a little onion, cut very small, three cloves, a small piece of Prawn Currie. *. stick cinnamon, three cardamom seeds, and two bay leaves. Let all simmer together Time, half an hour. for two hours or longer. Be particular only! 689. Two dozen large prawns; a table- Curries and Indian Dishes. 161 simmer fc spoonful of currie powder ; a little water ; Heat the eggs thoroughly, but do not let one teaspoonful of flour ; half a pint of themi boil. stock; one large 'onion; two ounces of Vegetable Currie. butter; a tablespoonful of vinegar. 693. Four large potatoes ; one ounce of Mix one tablespoonful of currie powder, butter; one pint of brown gravy; two onions; and one teaspoonful of flour, with a little te one small vegetable marrow, one handful of water, into a smooth paste ; then stir it into green peas; the same of French beans, of half a pint of good stock or gravy soup. cucumber ; one tablespoonful and a half of Add a large onion, sliced and fried, and currie powder; one tablespoonful of vinegar; simmer it in a stewpan until it thickens. salt to taste; quarter of a pound of butter; Have ready two dozen large prawns, taken one teaspoonful of flour.. whole from their shells, and put them into o Peel and cut up in square pieces four large the stewpan l quarter of an an potatoes, and fry them in butter until they hour, stirring occasionally, care being taken taken are a light brown colour, put them into a not to break the prawns; then add two- Jstewpan with a pint of brown gravy, one raw ounces of butter, and a tablespoonful of onion, and one previously fried, half a small vinegar, and simmer for a quarter of an vegetable marrow cut into pieces, a handful hour longer. of green peas, the same of French beans, Curried Sole. and a few slices of cucumber; add one Time, half an hour. tablespoonful and a half of currie powder, a tablespoonful of vinegar, and salt to taste. 690. One sole ; half a pint of gravy ; as Simmer very slowly, stirring carefully from tablespoonful of currie powder ; one onion ; | of curre powder ; one onion : | time to time until the vegetables are nearly two ounces of butter. Take a filleted sole, a large thick one, cut cooked, then add a quarter of a pound of | butter mixed with a teaspoonful of flour to it into pieces, not too small, lay them in vine- gar for an hour. Have ready some gravy, the vegetables are sufficiently cooked but thicken the gravy, and simmer again until prepared with fried onions and currie pow- pow. not broken. A small piece of mint is by der, as for prawn currie ; add to it the pieces some considered an improvement. of sole, and a large lump of butter, about two ounces. Simmer gently for half an hour, or rather longer if the sole is thick. Currie Powder. 694. One ounce and a half of cardamoms, Curried Cod. six ounces of coriander seed, three ounces of Time, quarter of an hour. black pepper, one ounce of Cayenne, one 691. Cod; one onion; stock; a teaspoon-ounce and a half of cummin seed, three ful of currie powder; one lemon; two ounces ounces of pale turmeric, one ounce of cloves, of butter. one ounce of cinnamon, and one ounce and Take a piece of cod, pull it into large niere of cod. pull it into large a half of fenugreek. flakes, and fry it till brown ; put this into a stewpan, with half a fried onion. Pour over Currie Powder No. 2. it sufficient good stock to cover it ; add a 695. Half an ounce of Cayenne, one ounce teaspoonful of currie powder, and two ounces of mustard, half an ounce of black ground of butter, with salt to taste ; also the juice pepper, half an ounce of salt, a quarter of a of half a lemon. Simmer for a quarter of pound of turmeric, a quarter of a pound of an hour, or until the fish is cooked, thicken coriander seed, one ounce of pounded cinna- the gravy, and serve. mon, one ounce of ground ginger, two. ounces of fenugreek, and a quarter of an Hard Egg Currie. ounce of allspice. 692. Two onions; a small piece of butter; To þoil Rice for Currie. one tablespoonful of currie powder ; one pint of good stock; a cupful of cream ; a Time, seven minutes. little arrowroot or rice flour ; six or eight 696. Wash the rice in several waters, then hard boiled eggs. leave it in a basin of cold water to soak for Slice two onions, and fry them in butter, 'two or three hours. Have ready a sauce. boil them with a tablespoonful of currie pan full of water, with a little salt in it. powder in a pint of good stock until quite When the water boils, drain the rice and cooked; then add a cup of cream, and put it into the saucepan ; let it boil very thicken with arrowroot or rice flour. Sim- quickly for about seven minutes, then pour mer it slowly for a few minutes, adding six it into a colander, and place the colander on or eight hard boiled eggs cut into halves. the top of the saucepan, that the water may IT 162 Pillau, Lord Clive's Currie, Ballachony, and Bobotee. Ti. quite drain off. The rice ought to be stirred Lord Clive's Currie. with a fork that the grains may be separated. It ought to be boiled in a large quantity of Time, two hours and a half. water, and it will be sufficiently cooked when 700. Six sliced onions; one green apple ; the grains become a little soft, and overdone one clove of garlic; a little good stock; one if they at all stick together. Rice should teaspoonful of currie powder; a few table- alway be served in a separate dish from the spoonfuls of stock ; a saltspoonful of salt ; currie. and the same of Cayenne pepper and pepper; Pillau.. a piece of butter the size of a walnut ; any Time, about one hour. uncooked meat. Stew the sliced onions, green apple and 697. Two pounds of rice ; half a pound garlic to a pulp in a little good stock ; then of butter; a little salt ; peppercorns, cloves, add the currie powder, a few spoonfuls of and mace ; two fowls ; one pound and a stock, the Cayenne and pepper; add to this half of bacon ; hard boiled eggs and onions. gravy any kind of uncooked meat, cut into Wash two pounds of rice, boil it in a small square pieces, adding the butter rolled little water, with half a pound of butter, in flour, stew slowly for two hours and a half. some salt, peppercorns, cloves, and mace. Keep the saucepan closely covered until the Ballachony. rice is sufficiently cooked ; have ready a pound and a half of bacon and two fowls 701. One hundred prawns; a little vine- gar: two ounces of green ginger : half an nicely boiled. Place the bacon in the middle of a dish and the fowls on each side ; cover ounce of Chili ; peel of four lemons ; two over with the boiled rice and garnish with ounces of salt; juice of two lemons ; four hard boiled eggs and fried whole onions. onions ; two or three ounces of butter. Boil a hundred prawns, take off the shells Pish Pash. and clean them, then grind them in a currie Time, an hour or more. stone with sufficient vinegar to keep the stone wet. Take one ounce of green ginger, 698. Fowl ; half a teacupful of rice; one half an ounce of Chili, and the peel of four blade of mace ; pepper and salt. lemons, pound them separately; then take Put half a fowl into a saucepan with about two ounces of salt and the juice of two a quart of water, let it boil to rags, then lemons, and mix all the ingredients with the strain off the meat, and to the liquor add the meat, and to the liquor add prawns. Cut four onions in rings, and fry the other half fowl cut up into joints, half a l them with about two or three ounces of but- teacupful of rice, a blade or two of mace, I ter to keep them from burning. When the and pepper and salt to taste. Let this stew onions become soft and the ballachony dry, until the fowl is very tender and nearly all take it out and let it cool. To keep it any the gravy is absorbed, then send to table. length of time, it must be put in jars with A Bengal Mutton Currie. orange leaves on the top, and closed up with bladder. Time, two hours. Bobotee. 699. Two pounds of mutton; one onion ; one clove of garlic; one or two tablespoonfuls Time, half an hour. of currie powder; two ounces of butter; some 702. One onion ; one ounce of butter; good gravy; a little tamarind juice or lemon one cupful of milk; one slice of bread; six juice. or eight sweet almonds ; two eggs; half a Cut the mutton into pieces about an inch pound of minced cold meat or undressed square; the best part for the purpose are meat ; one tablespoonful of currie powder. cutlets from the leg, as there must not be Slice an onion and fry it in butter, soak in any bone or fat. Put the pieces of meat into milk a small slice of bread, and grate six or a stėwpan, add an onion previously fried in eight sweet almonds, beat two eggs into butter, and a clove of garlic chopped fine. half a cupful of milk, and mix the whole well Sprinkle over the meat a spoonful (or two if together, with half a pound of minced meat, the currie is required to be very hot) of currie a small lump of butter, and one tablespoon- powder, brown the butter in a frying pan, ful of currie powder. Rub a pie dish with and pour it over the meat; add sufficient butter and the juice of a lemon, and bake good gravy to cover it, and let it stew gently the currie thus made in not too hot an oven. for two hours, then add the tamarind, or Serve it with boiled rice in a separate dish. lemon juice, to make it the acid required, This currie is very little, if at all, known thicken the gravy and serve. Rabbits make in England, and it is remarkably delicate a good currie. and nice. Meat Pies and Puddings. . 163 MEAT PIES AND PUDDINGS. We believe that it is utterly impossible to | To Make a Short Crust with Dripping- teach verbally how to make good paste or No. 1. pie-crust ; a lesson from a good cook would 704. One pound of flour; three-quarters be worth whole volumes on this subject of a pound of clarified beef dripping ; one Some general directions, however, may be wineglassful of very cold water; a pinch of given on this important art. First, the cook salt. should have smooth cold hands—very clean. Take care that the water you use is cold, -for making paste or crust. She should especially in summer. Put the flour, well wash them well, and plunge them in cold dried, into a large basin (which should be water for a minute or two in hot weather be kept for the purpose) with a pinch of salt ; fore beginning her paste, drying them well break up the clarified beef dripping into afterwards. pieces, and mix them well with the flour, The pastry slab, if possible, should be rubbing them together till they are a fine made of marble ; if it is a wooden paste powder. Then make a hole in the middle board, it should be kept scrupulously clean. I of the flour, and pour in water enough to The crust used for homely pies need not make a smooth and flexible paste. Sprinkle be as delicate as that used for company; it the pasteboard with flour, and your hands may be made of clarified beef dripping or also, take out the lump of paste, roll it out, lard instead of butter. fold it together again, and roll it out; fold Be very careful about the proper heat of it again, and roll it out-i.e., roll it three the oven for baking pies, as if it be too cold times: the last time it should be of the thick- the paste will be heavy, and have a dull look; | ness required for your crust, that is, about a if too hot, the crust will burn before the pie quarter of an inch, or even thinner. It is is done. then ready for use. Try if the oven is hot enough by holding your hand inside it for a few seconds; if you Or, a still Plainer Crust for Children- can do so without snatching it out again No. 2. quickly, it is too cold. It is best, however, 705. One pound of flour ; five or six to try it by baking a little piece of the crust ounces of clarified beef dripping; and a cup- in it first. ful of water. Always make a small hole with a knife at! Put the flour into a bowl, and work it into the top of the pie to allow the gases gene- a smooth paste with about a cupful of water. rated in it by the cooking to escape. This Divide the clarified dripping into three parts, aperture is also useful for pouring gravy into roll out the paste, and put over it, in rows, the pie when it is done, if more is required. one portion of the dripping broken into The hand of a pastrycook should be light, pieces the size of a bean ; flour it, fold over and the paste should not be worked more the edges, and again roll it ; repeat this fold- than is absolutely required for mixing it. ing, spreading, and rolling three times, We give first three plain receipts for pie- dredging a very little flour over the paste crust, such as people of small means can and rolling-pin each time. It will be fit for use, and will find good-a puff paste (by any common purpose, or for children. Soyer), and one which will be found good enough for all ordinary purposes, of butter, Or, Dripping Crust-No. 3. flour, and egg, the last made stiff-will also 706. One pound of flour; five or six ources suit raised pies. of good beef dripping ; a large pinch of We begin by giving instructions for clari- salt; one egg; water to moisten. fying dripping, so as to render it fit for Put the flour into a bowl, and work into making pie-crusts. it five or six ounces of good beef dripping until as fine as the flour, add a pinch of sali, To Clarify Beef Dripping. and mix the whole into a paste with one 703. Put the dripping into a basin, pour beaten egg and enough cold water; roll it over it some boiling water, and stir it round out thin, and use it for meat pies, &c. If with a silver spoon ; set it to cool, and then for fruit or jam tarts add an ounce and a remove the dripping from the sediment, and half of sifted loaf sugar. put it into basins or jars for use in a cool place. Clarified dripping may be used for | To Make Plain Crust with Lard-No. 4. frying and basting everything except game | 707. One pound of flour; three-quarters or poultry, as well as for pies, &c. Tof a pound of lard ; a pinch of salt. II-2 Giblet Pie, Hare Pie, Rabbit Pie, &c. 167 Giblet Pie. A Plain Rabbit Pie. Time, nearly two hours to stew ; one hour Time, to bake, one hour and a quarter. and a quarter to bake. 728. A large rabbit ; three-quarters of a 726. Two sets of giblets ; three-quarters pound Ipound of rather fat bacon ; a sprig of pars- of a pound of rumpsteak ; twelve pepper ley; pepper, salt, and one shallot; puff paste. corns; one blade of mace; half a head ofl. Skin and wash a fine large rabbit, cut it celery; a bunch of sweet herbs; half a linto joints, and divide the head. Then carrot ; one small onion ; four cloves; a PL place it in warm water to soak until tho- roughly clean ; drain it on a sieve, or wipe tablespoonful of ketchup; five or six eggs; S lit with a clean cloth. Season it with pepper sufficient puff paste. and salt, a sprig of parsley chopped fine, and Put the head, neck, pinions, and feet into one shallot if the flavour is liked (but it is boiling water to blanch, and take off the equally good without it). Cut the bacon skin from the feet and break them ; then into small pieces, dredge the rabbit with put them into a stewpan with a bunch of flour, and place it with the bacon in a pie- sweet herbs, one small onion stuck with dish, commencing with the inferior parts of cloves, half a head of celery cut into pieces, the rabbit. Pour in a small cupful of water, half a carrot, a blade of mace, twelve pepper or stock if you have it; put a paste border corns, and a little salt, pour in sufficient round the edges of the dish, and cover it water to cover them, and let them stew for with puff paste about half an inch thick. nearly two hours ; then put them to drain Ornament and glaze the top, make a hole and get cold, and cut them into pieces. in the centre and bake it. Line a pie-dish with puff-paste, place a piece of steak at the bottom, then the giblets Venison Pasty, and the liver over them, more steak, and/. then the yolks of the hard-boiled eggs; add d Time, to stew, three hours and a half; three a spoonful of ketchup to the strained gravy, hours to bake. and pour it into the pie : cover it with puff 729. A neck, or shoulder of venison; a paste, join it securely to the side, cut it close quarter of a pint of port wine; three shal- to the dish, and ornament the top and lots; three blades of mace; pepper and salt; border. pass the point of a knife through the nine allspice; a little veal stock, or broth; top, and bake it in a well-heated oven. raised pie crust. For the gravy.--A glass of port wine ; juice of a small lemon; a piece of butter, Hare Pie. and flour; some stock from the stewed ve- nison. Time, to bake, one hour and a half. Take either of the above parts of venison, 727. Sufficient paste to line and cover the er the remove the bones and skin, and cut it into dish; an old hare ; a little pepper, salt, nut- small square pieces. Put them into a stew.. meg, and pounded mace; a quarter of a P. pan with three shallots, pepper, salt, mace, and allspice. Add a quarter of a pint of pound of bacon; one onion; a little winter savory ; a glass of port wine ; yolks of three (P. port wine, and sufficient veal broth, or stock to cover it; put it on a gentle fire, and let it Cut the hare into small pieces, and sea. stew until three-parts done. Then take out son it with pepper, salt, nutmeg, and mace; : the neatest pieces of venison for the pasty, put it into a jar, cover it close, and set it | and put them into a deep dish, in a cold over the fire in a deep stewpan of boiling! place, with a little of the gravy poured over water, and let it stew until half done. Make them. Pour the remainder of the gravy over a forcenieat with a quarter of a pound of the bones, &c., and boil it for a quarter of scraped bacon, one onion minced fine, the an hour. Cover the pasty with some raised crumb of a French roll grated, the liver or pie crust (No. 11), ornament the top in any chopped fine, a little winter savory, grated way you please, and bake it in a slow oven. nutmeg, and a glass of port wine. Season When done, have ready the gravy left from it with pepper and salt, and mix it well to- the hones, strain and skim it clean, add a gether with the yolks of three well-beaten glass of port wine, the juice of a small lemon, eggs. Line the side and edge of a dish with : with and a piece of butter rolled in flour. Pour puff paste, put the forcemeat at the bottom, "lit into the pasty, and serve. and then the pieces of hare, with the gravy that ran from it in the jar, cover it over with Lark Pie.- An Entree. a puff paste, make a hole in the top, egg it Time, to bake, about one hour. over, and bake. 730. Half a pound of beef ; a quarter of eggs; one 168 Pie of Larks or Sparrows, Rook Pie, &c. a pound of bacon; ten or twelve larks; peel pepper and salt over them, and put in a of half a lemon: a sprig of parsley; a cup-wineglass of water : lay a thin sheet of paste ful of grated bread; pepper and salt to over the top, and with a brush wet it all taste; one egg; a large breakfastcupful of over ; then put a puff paste half an inch stock; puff paste. thick over that, cut it close to the dish, Cover the edges of a pie-dish with puff brush it over with egg, ornament the top, paste, pick and stuff ten or twelve larks with and stick four of the feet out of it, and bake a cupful of grated bread, the peel of half a it. When done, pour in a little good gravy. lemon minced, a sprig of chopped parsley, | You may put in the yolks of six hard-boiled a seasoning of pepper and salt, and the egg eggs, or leave out the beefsteak, if you think well-beaten. Lay at the bottom of the dish proper. half a pound of beef, and a quarter of a Grouse Pie. pound of bacon cut into small thin slices. Season with pepper and salt. Arrange Time, three-quarters of an hour to one the larks on the top. Season with pepper hour. and salt, and a sprig of chopped parsley 733. One grouse; three-quarters of a pound sprinkled on them; pour in a large cupful of of rumpsteak; seasoning of pepper, salt, mace, stock, cover the top with puff paste, make a and Cayenne; a bunch of sweet herbs; a glass hole in it, and bake it in a gentle oven. of white wine; a quarter of a pint of gravy made from the bones; puff paste. Pie of Larks or Sparrows. Cut three-quarters of a pound of rump- Time, to bake, one hour and a half. steak in small pieces, lay them at the bottom 231. A dozen small birds; a rumpsteak; 1 of a pie-dish, and season them with pepper, salt, and Cayenne to taste. Cut the grouse a small bunch of savoury herbs; the peel of into joints, place them on the steak, and half a lemon; a slice of stale bread; half pour in a few spoonfuls of broth. Cover it a cupful of milk; six eggs; pepper and salt; with a good puff paste, brush it over with two ounces of butter ; puff paste. Make a forcemeat with the slice of bread the yolk of egg, and bake it from three- quarters of an hour to one hour. Make a soaked in milk, and beaten up, a small | gravy with the backbones, any trimmings, a bunch of savoury herbs chopped fine, and the peel of half a lemon minced, a seasoning lå bunch of sweet herbs, and as much water glass of white wine, a small piece of mace, of pepper and salt, a piece of butter, and as will reduce to half a pint. When the the yolks of six eggs; mix all together, put | pie is taken from the oven, pour in the gravy it into a stewpan and stir it over the fire through a hole in the top. The grouse, if for a few minutes until it becomes very | small, may be laid whole in the pie, and a stiff, then fill the inside of each bird. Line large cupful of stock or gravy poured in ber a pie-dish with the rumpsteak, seasoned fore it is placed in the oven. with pepper and salt and fried lightly ; place the birds on it, cover them with the Rook Pie. yolks of the hard-boiled eggs cut into slices, Rooks must be skinned and stewed in and pour in a sufficient quantity of gravy: milk and water before being put into the Put a paste round the edge of the dish and pie-dish; they may then be treated as cover it over, glaze it with the yolk of an egg | pigeons. Epicures assert that only the brushed over it, make a hole in the top and breast must be used, but if when the rook is bake it. drawn and skinned it is laid on its breast A Plain Pigeon Pie. and an incision made on each side of the Time, to bake, one hour and a quarter. spine of about a finger width, and that piece removed, the whole of the bird is wholesome 732. Two or three pigeons; a rumpsteak; food, that being the really bitter part. pepper and salt ; a little gravy; two ounces 734. Four rooks ; half a pound of puff of butter ; puff paste. paste; pepper; salt; three hard-boiled Lay a rim of paste round the sides and P edge of a pie-dish, sprinkle a little pepper eggs ; about two ounces of butter ; a small and salt over the bottom, and put in a thin | piece of rumpsteak. Lay the rumpsteak in the pie-dish, cut up beefsteak ; pick and draw the pigeons, wash them the rooks as directed, and lay them in the clean, cut off their feet, and press I dish well seasoned, add the butter in knobs, the legs into the sides ; put a bit of butter and some hard-boiled eggs. Bake as you and a seasoning of pepper and salt in the would a pigeon pie. inside of each, and lay them in the dish with their breasts upwards, and the necks Vols-au-Vent Crust. and gizzards between them; sprinkle some Vols-au-vent are very difficult to make VE TUIN 19 IR VILY or 1. Vol-au-vent, small. 2. Curried Eggs. 3. Kippered Salnon. 4. Mayonaise de Saumon. Pigeon Pie: 6 Veal Cake. 7. Lobster Salad. 8. Minced Deal. 9. Toad in the Hole. 10. Rissoles. Various Kinds of Patties. 169 even by an experienced cook, and cannot be Lobster Patties. * made without a lesson from one. They are Time, twenty minutes. rather a test of the artist's skill. They should be made of puff paste rolled seven times 737. Some puff paste ; a hen lobster ; one ounce of butter; half a tablespoonful and a half. of cream ; half a tablespoonful of veal A Vol-au-vent-Entree. gravy ; one teaspoonful of essence of an- chovy; the same of lemon juice ; one table- Time, half an hour. spoonful of flour and water ; a little Cay- 735. Some good puff paste ; yolk of egg: enne pepper and salt. any mince ; fricassee, &c. Roll out the puff paste about a quarter of Take a sufficient quantity of good puff an inch thick, and prepare the patty-pans paste, roll it out an inch in thickness, stampas for oyster patties; take a hen lobster it out with a fluted cutter the size of the already boiled, pick the meat from the tail dish in which it is to be served ; mark it and claws, and chop it fine, put it into a out with another of a smaller size, leaving stewpan with a little of the inside spawn about an inch and a half at the edge, brush pounded in a mortar until quite smooth, it over with a beaten egg, and put it quickly with an ounce of butter, the halfspoonful of into a brisk oven to rise and become brightly cream, the same of veal gravy, essence of coloured. When done, carefully remove the anchovy, lemon juice, Cayenne pepper, and piece marked out for the top with the point salt, and a tablespoonful of flour and water. of a sharp knife, and scoop out all the soft | Let it stew five minutes, fill the patties, and part from the inside, taking care that the serve. case is of a square thickness, and turn it on writing paper to drain and dry. When Veal and Ham Patties. ready to serve, fill it with any mince or fri- Time, a quarter of an hour. cassee of fish you please, with a small 738. Six ounces of ready dressed lean portion of sauce. veal; three ounces of ham ; one ounce of butter rolled in flour ; one tablespoonful of Oyster Patties. cream; one of veal stock; a little grated Time, twenty minutes in all. nutmeg and lemon peel ; some Cayenne 736. Light puff paste; two dozen large pepper, and salt ; a spoonful of essence of oysters; one ounce of butter rolled in flour ; 1" ham; one of lemon juice; puff paste. half a gill of good cream; a little grated lean veal, and three ounces of ham, very | Chop about six ounces of ready dressed lemon peel; a little Cayenne pepper ; salt ; one teaspoonful of lemon juice. small, put it into a stewpan with an ounce Roll out puff paste less than a quarter of of butter rolled in flour, a tablespoonful of an inch thick, cut it into squares with a cream, the same of veal stock, a little grated knife, cover eight or ten patty-pans, and put nutmeg and lemon peel, some Cayenne upon each a bit of bread the size of a wal- "Ipepper and salt, a spoonful of essence of nut; roll out another layer of paste of the ham and lemon juice. Mix all well to- nogether and stir it over the fire until quite same thickness, cut it as above, wet the edge of the bottom paste and put on the hot, taking care it does not burn. Prepare top, pare them round and notch them about the patty-pans as for oyster patties, and a dozen times with the back of the knife, bake them in a hot oven for a quarter of an rub them lightly with yolk of egg, and bake hour; fill with the mixture and serve. them in a hot oven about a quarter of an hour. When done, take a thin slice off the Moulded Veal, or Veal Cake. top, and with a small knife or spoon take Time, half an hour to bake. out the bread and the inside paste, leaving 739. Slices of cold roast veal ; slices of the outside quite entire. Parboil two dozen ham ; three eggs; some gravy ; two sprigs large oysters, strain them from their liquor, of parsley ; pepper and salt. wash, beard, and cut them into four, put Cut a few slices of ham and veal very thin, them into a stewpan with an ounce of but-taking off the skin from the veal, chop two ter rolled in flour, half a gill of good cream, sprigs of parsley fine, and cut the hard- a little grated lemon peel, the oyster liquor boiled eggs into slices. Take any nice strained and reduced by boiling to one half, shaped mould, butter it, and put the veal, a little Cayenne pepper and salt, and a tea- ham, eggs, and parsley in layers until the spoonful of lemon juice; stir it over the fire mould is full, seasoning each layer with a five minutes, fill the patties, put the cover on little pepper and salt, placing a few slices of the top, and serve. egg at the bottom of the mould at equal 170 Meat Puddings. distances, fill up with good stock and bake butter a round-bottomed pudding-basin, it. When cold, turn it out and serve on a roll out the paste to about half an inch in folded napkin, garnished with flowers cut thickness, and line the basin, then put in the out of carrots, turnips, and a little parsley. beef and kidney, pour in three or four table- spoonfuls of water, cover a piece of paste Beefsteak Pudding. over the top, press it firmly together with your thumb, then tie the pudding-basin in a Time, to boil, two hours, or a little longer. floured cloth, and put it into a saucepan 740. One pound and a quarter of flour; r., with about four quarts of water; keep it half a pound of chopped suet; one tea- 1. constantly boiling, adding more boiling water if required. spoonful of salt ; two pounds of steak ; salt and black pepper to taste; one gill of water. Mutton Pudding. Put a pound, or a little more, of flour in a basin, and mix it thoroughly with some Time, nearly two hours. very finely chopped suet ; put in a good 742. One pound and a half of mutton heaped saltspoonful of salt. Mix it to a cutlet ; pepper and salt ; suet crust. paste with water ; flour the pasteboard, the Line a well-buttered basin with paste, and roller, and your hands. Take out the lump lay in the mutton cut into small neat pieces, of paste, and roll it out about half an inch and well seasoned with pepper and salt, cover thick. it over with a crust, cut it evenly round the Butter a round-bottomed pudding-basin, edge of the basin, moisten the paste, and line it with paste, turning a little over the pinch it together, tie it in a cloth, and put it edge. Cut up the steak into small pieces, in boiling water. Take off the cloth, and with a little fat, flour them slightly, season turn it out!carefully on a hot dish. highly with pepper and salt, then lay them in the basin, pour over them a gill of water. Rabbit Pudding. Roll out the rest of the paste, cover it over Time, two hours to boil. the top of the basin, pressing it down with 743. A small rabbit ; a few slices of bacon the thumb. or ham ; pepper and salt ; suet paste. Tie the basin in a floured pudding-cloth, Cut a small rabbit into small neat pieces, and put it into a saucepan in a gallon of and he of and have ready a few slices of bacon, or ham. boiling water, keep it continually boiling for Line a basin' with a good suet crust. Lay nearly two hours, occasionally adding a little in the pieces of rabbit with the bacon, or more water. ham intermixed, season to your taste with Take it up, untie the cloth, turn the pud- pepper and salt, and pour in a cupful of ding over on the dish, and take the basin water. Cover the crust over the top, press carefully from it. Serve. it securely with the thumb and finger, and Some persons, of delicate digestion, like hoil this pudding boiled without a basin, on account of the superior lightness the crust Suet Pudding. thus acquires, but it does not look nearly as Time, to boil, one hour and a quarter. well when served. 744. One pound of flour; half a pound of beef-suet; one egg; a pinch of salt; a gill Beefsteak and Kidney Pudding. of water. Time, to boil, two hours. Mix the flour very dry with finely chopped suet; add the eggs and a pinch of salt ; 741. One pound of rumpsteak ; one beef make it into a paste with the water, beating kidney ; pepper and salt; and a little flour; it all rapidly together with a wooden spoon. suet pasie. | Flour a pudding cloth, put the paste into it, Take a pound of nice tender beef, or tie the cloth tightly, and plunge it into boil- rumpsteak and beef kidney, cut them into ing water. The shape may be either a roll pieces about a quarter of an inch thick, or a round ball. When it is done, untie season them well with pepper and salt, and the cloth, turn the pudding out, and serve dredge a little flour over them. Lightly very hot. To Steam, Boil, and Mash Potatoes. 171 VEGETABLES, VEGETABLE PUREES, SALADS, AND SALAD MIXTURE. To Steam Potatoes. . half an hour, unless they are large, when Time, twenty to forty minutes. three-quarters of an hour will be required. When done, drain the water thoroughly 745. Pare the potatoes thin, and throw from hrow from them, put them into a wooden bowl or them into cold water for about five minutes ; mortar, and mash them fine with a potato then put the strainer over the saucepan filled pestle. Melt a piece of butter the size of a with boiling water, and let them steam from large egg with a little milk; mix it with the twenty to forty minutes, or until a fork goes mashed potatoes until it is thoroughly incor- through them easily. Then take them up, porated, and they are become a smooth and serve them quickly, or they will lose mash, taking care the potatoes are not too their colour. wet. Then put the mash into a dish, smooth To Boil Potatoes. it neatly with a knife, and serve. Or it may Time, eighteen to twenty minutes after the be greatly improved by browning them in the oven, or in a Dutch oven before the fire. water boils ; large ones, half an hour. Or you may rub them through a coarse sieve, 746. Pare some potatoes as near the same and brown them with a salamander, without size as possible, and throw them into cold smoothing them over. water. Then put them into a saucepan, cover them with cold water and a pinch of To Boil New Potatoes. salt. When the water boils, check it several Time, a quarter to half an hour. times by throwing cold water in, as the 749. Scrape the skins from new potatoes slower they are boiled the better. When and lay them in cold water for an hour or done, throw away the water, and sprinkle a two, then put them into an iron saucepan little salt over them. Put them at the side and cover them with water; cover them over of the fire to dry, with the lid of the sauce- and let them boil for half an hour. Try pan off, and then serve them quickly on a one; if not quite done, cover them for a few napkin. minutes longer. Then drain the water off, | let them stand for a couple of minutes over To Boil Potatoes with their Skins on. the fire to dry, and send them to table plain ; Time, twenty to twenty-five minutes after or you may pour a little melted butter over the water boils; three-quarters of an hour, them. or longer, if very large. Baked Potatoes, 747. Choose the potatoes as nearly the Time, one hour. same size as possible. Wash and scrub 750. Take as many large and equally- them thoroughly clean, put them into a sized potatoes as you wish, wash them per- saucepan, just cover them with water and a fectly clean in two or three changes of little salt. Let them boil, and then draw water, then wipe them dry, and put them in the saucepan to the side, and let them a quick oven for one hour. Serve them on simmer slowly until tender and sufficiently a napkin with cold butter, and pepper and done, which may be ascertained by trying salt separately. them with a fork. Then drain the water from Fried Potatoes. them, raise the lid, and let them dry by the Time, to fry, ten minutes. side of the fire. Peel them carefully and quickly, and serve them, in a very hot vege- 751. Boil some potatoes in their skins ; table dish, with or without a napkin. when cold, peel them and cut them in slices a quarter of an inch thick, and fry them in To Mash Potatoes. butter, or beef dripping, a nice delicate Time, half an hour, or three-quarters of an brown. When done, take them out with a slice to drain any grease from them, and hour if large. serve piled high on a dish; or they may be 748. Potatoes ; a piece of butter ; a little chopped up small, seasoned with a little milk and salt. pepper and salt, and fried lightly in butter, Old potatoes, when unfit for boiling, may turning them several times that they may be be served mashed. Cut out all imperfections, nicely browned. Serve in a covered dish. take off all the skin, and lay them in cold Potato Ribbons. water for an hour; then put them into an iron saucepan with a teaspoonful of salt, Time, ten minutes. cover them with water, and let them boil for 752. Wash and remove any specks from 172 Potato Croquettes.—Rolled Potatoes with Sweet Sauce. some nice large potatoes, and when peeled, the fire until hot, and press it into a mould, lay them in cold water for a short time; or into the shape of a cake, before seasoniny. then pare them round and round like an apple; but do not cut the curls too thin, or Potato Puffs. they are likely to break. Fry them very 757. Three ounces of flour; three ounces slowly in butter a light colour, and drain of sugar; three well-boiled potatoes; a piece them from the grease. Pile the ribbons up of butter the size of a nutmeg ; two eggs; on a hot dish and serve. a little grated nutmeg. Potato Croquettes. Boil and mash three mealy potatoes ; mix them with three ounces of sugar, three Time, to fry, ten minutes. ounces of flour, a little grated nutmeg, a 753. Eight large potatoes; one ounce small piece of butter, and two well-beaten and a half of butter; pepper and salt ; a eggs. Make them into cakes, fry a nice little nutmeg; a sprig of parsley ; two or brown, and serve them with white sauce. three eggs; and some bread-crumbs. Wash eight large potatoes, and roast To Brown Potatoes under Meat. them in the oven, take out the inside, and 758. Boil some fine large mealy potatoes, when cold pound them in a mortar with take off the skins carefully, and about an about an ounce, or an ounce and a half of hour before the meat is cooked put them butter; then stir in a seasoning of pepper, into the dripping-pan, having well dredged salt, and nutmeg, with a sprig of parsley them with flour. Before serving, drain them chopped up fine; mix and pound all well from any grease, and serve them up hot. together, and then bind with the yolks of two or three eggs and the white of one. Potato Cones, or Loaves. Make them up into balls, roll them two or 759. Some mashed potatoes; a little raw three times in bread-crumbs, and fry them shallot; pepper and salt; two ounces cí in boiling fat. When done, drain them butter. and serve. Boil and mash some potatoes, mix with To Broil Potatoes. them a seasoning of pepper, salt, and minced shallot, beat into it a sufficient quantity of 754. Eight or nine potatoes; a little flour;! fres our: fresh butter to bind it, divide it into equal butter; pepper and salt. parts, and form them into loaves, or cones, Cut some cold boiled potatoes lengthwise, E and place them under roast beef or mutton, a quarter of an inch thick, dip each piece to slightly brown, allowing a little gravy to in flour, and lay them on a gridiron over a fou fall on them. clear fire. When both sides are nicely browned, put them on a hot dish with a Rolled Potatoes with Sweet Sauce piece of butter over them, and a little pepper and salt. Serve them up hot. Time, fifteen to twenty minutes to brown the roll; five or six minutes to boil the Potatoes à la Maître d'Hôtel. sauce. 255. Some boiled potatoes; a little melted! 760. Four pounds of boiled potatoes ; a butter; pepper; salt; a sprig of parsley; a glass of white wine ; a little nutmeg; beaten few chives; and the juice of half a lemon. mace; yolks of six eggs; bread-crumbs ; Take some potatoes boiled and peeled ; half a pint of white wine; two ounces of when nearly cold, cut them into rather thick sugar; and a little melted butter. slices and put them into a stewpan with a Beat four pounds of boiled potatoes in a little melted butter, seasoned with pepper, mortar with a glass of white wine, a little salt, a sprig of parsley, a few chives chopped grated nutmeg, and beaten mace; mix it to- fine, and the juice of half a lemon. When gether with the yolks of two or three eggs, very hot, put them into a dish and serve and a very little melted butter; make it in a with the sauce over them. roll, brush it over with the yolks of some well-beaten eggs, and roll it in bread crumbs; Kolcannon-as Dressed in Ireland. butter a dish, put it in, and bake it in a 756. Six large potatoes; three cabbages; gentle oven a nice brown. When done, put half an ounce of butter; one spoonful of it on a hot dish, have ready a sauce made cream ; pepper and salt. with half a pint of white wine, two ounces Boil the potatoes with the skins on, bruise of pounded sugar, the yolks of two beaten them to meal, and mix them with the cab- eggs, and a little grated nutmeg. Mix all bage boiled, pressed from the water, and together and stir it over the fire till it is chopped fine; then add to them the butter, rather thick, then pour it over the rolled cream, pepper and salt; stir the whole over potatoes, and serve. Potatoes with Parmesan Cheese.-Carrots. 173 Potatoes with Parmesan Cheese. onion; some 'green mint ; a quarter of a Time, twenty minutes. pound of butter ; a little flour; a cupful of 761. Eight or nine boiled potatoes; two cream ; a quarter of a pint of gravy ; pepper and salt. tablespoonfuls of gravy; four ounces of but- Take a quart of green peas, and two cab- ter; -juice of half a lemon; four ounces of bage lettuces cut small, and washed clean, Parmesan cheese; yolks of four eggs; some put them into a stewpan with some green breadcrumbs; pepper, salt, and nutmeg. I Put two small tablespoonfuls of white mint chopped, a little pepper and salt, and | a large piece of butter, a piece of lean ham gravy into a stewpan with a quarter of a or bacon, an onion, and a quarter of a pint pound of butter, two ounces of grated cheese. the juice of hali a lemon, a seasoning without bruising the peas, cover them close of gravy ; mix all well together carefully of pepper, salt, and nutmeg, and the yolks of four well-beaten eggs, and set it over the and stew them for twenty minutes or half an fire to become hot. Place a border of hour, shaking the pan all the time to pre- croûtons of fried bread round a dish. Put vent its burning. When done, take out the onion and slice of ham, and stir in a piece a row of potatoes cut into slices within the of butter rolled in flour, and a little cream, border, pour over it some of the above sauce, just boil them up, put them in a dish, and then arrange some more slices of potato in a smaller circle, then a layer of the sauce, and serve them quickly. so on until you form a raised centre ; put a To Boil Carrots. little sauce over the top, and cover it well over with the remaining two ounces of cheese | Time, twenty minutes ; if large, one hour and the bread crumbs. . Bake it for about and a half to one hour and three-quarters. twenty minutes, and serve it up hot. 765. When young and small, carrots need only be washed without scraping, and the To Boil Green Peas. skin wiped off if necessary after they are Time, twelve to fifteen minutes if young ; boiled. Put them into a stewpan with hot 'water to cover them and half a spoonful of twenty to twenty-five minutes if large. salt. Let them boil fast for twenty minutes, 762. Half a peck of peas; a knob of but then take them out, with a clean cloth rub ter; a sprig or two of mint ; and a tea- | off the skins, and put them whole into the spoonful of white sugar, if you like. dish. If old carrots, scrape the skins very Shell half a peck of green peas, and put clean, and wash them ; if large, cut them in them into a saucepan of boiling water with | halves, and boil them in plenty of soft water a teaspoonful of salt, and a sprig or two of till they are tender. Put them in a dish, mint, let them boil about half an hour with and serve. the pan closely covered. When tender, drain them through a colander, and put Carrots Flemish Way. them in a dish with a bit of butter stirred Time, forty-five minutes, to boil. into them, a very little pepper, and the sprigs of mint on the top. Serve them up 766. Six or eight good-sized carrots; five small onions ; a sprig of parsley ; salt and very hot. pepper ; three-quarters of a pint, or a pint To Stew Peas. of gravy, or a quarter of a pound of butter. Time, one hour. Boil six or eight good-sized carrots for 763. A piece of butter the size of an egg ;) | about three-quarters of an hour, or until a few onions; a bunch of mint and parsley; / 0! | they are tender. Cut them into stars or half a spoonful of flour; one ounce of dice, then stew them with five small onions, sugar ; a pinch of salt. a sprig of chopped parsley, a little pepper Put the butter into a stewpan with the and salt, three-quarters of a pint of good onions, herbs, and salt; stew the peas in a gravy, or a little melted butter. little water slowly for one hour, stirring them Serve very hot. frequently; when they are done, add the To Stew Carrots. flour mixed in a little butter very smooth, and the sugar pounded; simmer them with Time, to parboil them, fifty minutes : the herbs, having removed the onions. nearly twenty minutes to simmer. Peas Stewed with Mint and Lettuces. 767. Some carrots ; five tablespoonfuls of cream ; a quarter of a pint of water, or Time, forty minutes. weak stock ; a piece of butter rolled in 764. One quart of green peas ; two cab-flour. bage lettuces; a slice of ham or bacon ; one Cut into large slices some fine carrots 174 Mashed Carrots-Boiled Artichokes, Asparagus, &c. scraped and washed, parboil them, and then pour in a quarter of a pint of good gravy, simmer until tender in about a quarter of a two spoonfuls of any ketchup, with the juice pint of weak broth and five large spoonfuls of half a small lemon, and thicken the sauce of cream. Add a seasoning of pepper and with an ounce and a half of butter rolled in salt, and a piece of butter rolled in flour. flour. Set the stewpan over a inoderate When done, serve on a hot dish. fire, and let it stew until the artichokes are quite tender, and serve on a hot dish, with Mashed Carrots (American). | the sauce poured over them. Time. to boil the carrots, one hour and a Jerusalem Artichokes--An Entree. half to one hour and three-quarters. S Time, twenty minutes. 768. Some carrots; butter; pepper, and *771. Half a pint of white sauce ; sufficient salt. Scrape off all the skin, wash them well, artichokes for a dish. and boil them tender in a stewpan of boiling. | Wash and peel a sufficient number of water. Then take them up with a skimmer, Jer | Jerusalem artichokes to fill a dish. Cut mash them smooth, add a piece of butter. them in the shape of a pear, with a piece and season with pepper and salt. Place from the bottom, that they may stand up- right in them in the centre of a dish, piled up, and ng the dish. Boil them in salt and water until tender. Then place them neatly marked over with a knife. Serve with boiled or roast meat. on a dish, and pour over them about half a pint of white sauce. Garnish with a few To Boil Artichokes. Brussels sprouts between each. Time, half an hour to three-quarters of To Boil Jerusalem Artichokes. an hour. Time, twenty minutes. 769. Two tablespoonfuls of salt and al 772. To each gallon of water, two table- piece of soda the size of a sixpence to every spoonfuls of salt. gallon of water. Wash the artichokes very clean, peel and Gather the artichokes two or three days cut them into a round, or oval form, and before they are required for use. Cut off put them into a large saucepan of cold the stems, pull out the strings, and wash water, with the salt and water in the above them in two or three waters that no insects proportions. They will take about twenty may be in them. Have a large saucepan of minutes from the time the water boils to be- boiling water with the above quantities of come tender. When done, drain them salt and soda. Put the artichokes with the and serve them with a little white sauce or tops downwards, and let them boil quickly melted butter poured over them. Or on until tender. About half an hour or three-l a napkin, with melted butter in a separate quarters will boil them, but that can be tureen. ascertained by pulling out one of the leaves; (if it comes out easily they are done) or by To Boil Asparagus. trying them with a fork. Take them out and lay them upside down to drain. Serve Time, fifteen to eighteen minutes after the them on a napkin, with a tureen of melted water boils. butter, allowing a teacupful to each arti- 773. One tablespoonful of salt to half a choke. gallon of water. They may be served without a napkin on Scrape very clean all the white part of the a hot dish, with white sauce poured over stalks of the asparagus, and throw them them. into cold spring water, tie them up in bun- dles, cut the root ends even, and put them To Stew Artichokes in Gravy. | in a piece of muslin to preserve the tops. Time, twenty to twenty-five minutes to boil Have a wide stewpan of spring water, with the above proportion of salt ; and when it the artichokes. boils, lay in the asparagus and boil it quickly 770. Artichokes; one ounce and a half of for fifteen minutes, or until it is tender. butter ; a quarter of a pint of gravy; two Have a thin slice from a loaf nicely toasted, spoonfuls of ketchup ; juice of half a small cut it in square pieces, dip them in the lemon. asparagus water, and put them in the dish. Strip off the leaves from the artichokes, | Take up the asparagus, lay it on the toast remove the choke, and soak them in warm with the white end outwards, and the points water for several hours, changing it two or meeting in the centre. Serve with melted three times. Put them into a stewpan, butter in a tureen. Asparagus and Cauliflowers. 175 Asparagus in French Rolls. prevent its burning; and serve the bunches, Time, about half an hour to boil. of cauliflowers with the sauce poured over them. 774. Three French rolls; one hundred Or have one whole head in the centre of asparagus ; half a pint of cream ; yolks of the dish, and the small sprigs arranged round four eggs; salt and nutmeg. it. Cut the green part off a hundred young asparagus, wash them well, boil and strain Moulded Cauliflowers with Sauce. them. Take three French rolls, cut a piece neatly out of the top crusts, taking care Time, to boil cauliflowers, ten to fifteen that they will fit again ; pick all the crumb minutes if small. out of the inside, and crisp them before the 777. Three heads of very white cauli- fire or fry them brown in butter; then take flowers; a little flour; some maître d'hôtel half a pint of cream, with the yolks of four sauce, piquante or tomato sauce. or five eggs, beat up in it a little salt and nut. Put a small quantity of flour into a sauce- meg, and stir it well together over a slow pan of water, and when it boils put in three fire till it begins to thicken ; put in three very white heads of cauliflowers. When parts of the asparagus cut small; then fill sufficiently done, cut off the stalks, place the the rolls with them, put on the tops, and pieces head downwards into a hot basin, and with a sharp skewer make holes in the tops, press them gently together. Put either of and stick some asparagus in, as if it were the above sauces into a dish, and turn the growing ; put them on a dish and serve moulded cauliflowers out of the basin on it, them very hot. which, if quickly and carefully done, will have a very good appearance, forming one To Boil Cauliflowers. large cauliflower. Time, twelve to fifteen minutes, longer if very large. Cauliflower au Gratin. 225. A tablespoonful of salt to each gallon / Time, to boil cauliflowers, ten to fifteen of water. minutes if small; twenty minutes or longer Make choice of some cauliflowers that are if large. close and white, pick off all the decayed 778. Cauliflowers: clarified butter; four leaves, and cut the stalk off flat at the bottom; ounces of grated Parmesan cheese ; a season- then put thein with the heads downwards in ing of pepper, salt and nutmeg. strong salt and water for an hour, to draw Arrange some neatly-cut pieces of cauli- out all the insects. Drain them in a colan- flower, previously boiled, on a dish, pour der, and put them into a saucepan with over them a cupful of clarified or melted plenty of fast boiling water, keep the pan butter, strew over a quarter of a pound of uncovered, and boil them quickly until grated Parmesan cheese, and season with tender, which will be from twelve to fifteen pepper, salt, and nutmeg to taste. Brown minutes, or longer if they are very large. with a salamander, or set them in the oven. Skim the water clean, and when done, take until lightly coloured. them up with a slice, and serve with sauce in a separate tureen, Or- Time, to boil the cauliflowers, ten to fifteen Cauliflowers in Sauce. minutes if small; twenty or twenty-five Time, ten minutes to parboil; twenty minutes minutes if large; ten or twelve minutes to to simmer. bake. 776. Three heads of cauliflowers ; three. 1 779. Two or three cauliflowers; a little quarters of a pint of weak broth; two ounces garlic; pepper; salt; bread-crumbs; a few of butter ; a little flour; three tablespoonfuls capers; two anchovies; a little clarified of cream ; pepper and salt. butter. Parboil three heads of cauliflowers ; then Boil two or three cauliflowers until tender, cut them into bunches, and put them into a cut off the stalk, and arrange them neatly, stewpan with three-quarters of a pint of piled up on a hot dish previously rubbed weak broth, and a seasoning of pepper and with a very little garlic. Wash and mince- salt. Let them simmer for twenty minutes, one or two anchovies very fine with a few and then stir in three large spoonfuls of capers, mix them with a seasoning of pepper cream, and about three ounces of butter and salt, and a small cupful of bread crumbs, rolled in flour. Set the pan over the fire for strew it over the cauliflowers; and pour over six or seven minutes, shaking it constantly to the whole sufficient clarified butter to well 176 Cabbages, Brussels Sprouts, Savoys. moisten it. Bake it in a moderate oven for Pick carefully off all the dead leaves from about ten or twelve minutes, or until it is a pint of Brussels sprouts, and wash them lightly coloured. clean ; then put them into a saucepan of To Boil Brocoli. boiling salt and water, with a very small piece of soda. Boil them very quickly, with Time, ten to fifteen minutes if small; twenty the pan uncovered, until tender; then drain to twenty-five minutes if large. them through a colander, and serve them ar- 780. Two or three heads of brocoli; two ranged in a light pile in the centre of the quarts of water; and a little salt. dish, with a tureen of melted butter. Strip off all the dead outside leaves, and cut the inside ones even with the flower ; To Boil Sprouts or young Greens. cut off the stalk close, and put them into Time, young greens twelve minutes ; brocoli cold salt and water for an hour before they sprouts, ten to twelve minutes after the are dressed to cleanse them from all insects; water boils put them into a large saucepan of boiling 1 salt and water, and boil them quickly for 784. Pick any dead leaves from the sprouts about twelve or fifteen minutes with the pan or greens, and put them into cold water to ' | soak, with a little salt to take away any uncovered. When tender, take them care- insects; then drain them through a colander fully out, drain them dry, and serve them and put them into a saucepan of fast boiling with a little melted butter poured over them, water with a little salt.. Boil them quickly, and some in a separate tureen. with the lid off, until tender; and when done, Brocoli and Buttered Eggs. take them up, drain them well, and serve Time, to boil, as above, quickly. 781. Three heads of brocoli; some toasted To Boil Cabbage or Savoys. bread; four ounces of fresh butter; six eggs. Boil one large and two small heads of Time, a large cabbage or savoys, half an brocoli tender. Put four ounces of fresh hour to three-quarters ; young summer butter into a stewpan, and when warm, stir greens, twelve minutes. in six well-beaten eggs until of the consistency of good cream. Pour it over a piece of 785. Remove any dead or decayed leaves. toasted bread, previously placed in a hot Cut off as much of the stalk as convenient, dish. Lay the large head of brocoli in the and cut the cabbages across twice at the centre, and the two small ones cut into stalk end, unless very large, then they must :sprigs and arranged round it. be quartered ; wash and soak them in cold To Boil large Cabbages. water to prevent any insects being in them, drain them in a colander, and put them into Time, half an hour to three quarters. a saucepan of boiling water, with a spooníul 782. A tablespoonful of salt to half a of salt. Stir them down frequently, and let gallon of water. them boil very quickly until tender, taking Pick off all the dead leaves, and cut the care to keep the saucepan uncovered. When stalk as close as possible from the cabbages; done, take them up quickly, drain them cut them across at the stalk end, or if very through a colander, covered over to keep large divide them into quarters Soak them them warm ; dish and serve them very hot, in cold water to get out any insects, and arranged in quarters round the vegetable drain them dry; then put them into plenty dish. of fast boiling water, with the salt and a very small piece of soda; press them down Cabbage with Forcemeat-a la Francaise. in the water once or twice, keep them un- 786, A large cabbage ; a slice of bacon ; a covered, and let them boil quickly until sprig of thyme ; two carrots ; one bay-leaf ; tender. When done, take them up into a some stock ; pepper and salt; mincemeat or colander to drain, covering them over, and, forcemeat. when dry, serve them neatly arranged on a Take off the outer leaves, and cut off the hot dish. stalk from a fine cabbage : scald it in hot A very small piece of soda may be added water for ten minutes, make a hole in the to all greens when boiling. middle by the side of the stalk, and fill it To Boil Brussels Sprouts. between each leaf with minced beef, or mut. ton highly seasoned, or with some sausage Time, ten to twelve minutes after the water forcemeat, bind it round neatly, and stand it boils. in a stewpan with some stock, a slice of bacon, 783. Some sprouts; a tablespoonful of a sprig of thyme, the bay-leaf, and two car- salt ; half a gallon of water. | rots ; let all stew gently, and when done Fregarhed Greens—Spinach-Turnips-French Beans. 177 place the cabbage on a dish, untie the string, Boiled Turnips. and pour the strained gravy round it. Gar-Time, one hour to one hour and a quarter; nish with carrots and turnips, and serve it up young ones, twenty minutes. very hot. 790. Turnips; a spoonful of salt to every Fregarhed Greens. half gallon of water. Pare the turnips, and cut them into quar- . 787. Three onions ; one Chili ; two ounces ters, put them into a stewpan of boiling and a half of butter ; some greens ; a little water, and salt in the above proportion, and salt. Take the onions and the Chili, and put a the boil them until quite tender; then drain a put a them dry, and rub them through a colander sufficient quantity of butter with them to with a wooden spoon (add a tablespoonful stew the greens in; fry the onions and Chili or two of cream, or milk) and put them into till soft; then wash the greens, and put them another stewpan with a large piece of butter with the butter, onions, and Chili into a and a little white pepper ; stir them over the stewpan, without any water. Season the fire until thoroughly mixed and very hot. whole with salt, cover the stewpan, and let Dish them up, and serve them with boiled them simmer gently over the fire, till all the mutton, &c. water from the greens is dried up. Turnips may be served whole, plainly You may add prawns if you like. boiled, if very young. To Boil Spinach. Turnips in White Sauce. Time, ten to fifteen minutes to boil the spi- Time, three-quarters of an hour. nach; four or five minutes to warm. 791. Some turnips; a large cupful of 288. Two large basketfuls of spinach : | white sauce; and a little butter. a piece of butter the size of an egg ; pepper | Wash aná nem Wash and peel as many nice white turnips and salt. as you require for a dish ; peel and cut them Pick the spinach very clean, and put it in- lint into forms as for Jerusalem artichokes, and to several waters, until not a particle of grit boil them terder in a saucepan of water with is remaining ; then put it into a very large a piece of butter the size of a large walnut. saucepan, with just sufficient water to pre- When done, drain them on a colander, and vent its burning, sprinkling in a large spoon- | place them on your dish neatly. Pour over ful of salt. Press it down with a wooden them some white sauce, and serve them up spoon several times, and when it is quite hot tender, drain it in a colander, and chop it up very fine; then put it into a stewpan with a To Boil French Beans. piece of butter the size of an egg, and a little Time, moderate size, fifteen to twenty pepper. Stir it over the fire until very hot, minutes. put it into a dish, and garnish with sippets 792. French beans; a little salt; and water. of bread, or press it into a hot mould and Take as many French beans as you may turn it carefully out. Lay seven poached require, cut off the tops and bottoms, and eggs at the top. remove the strings from each side; then di- vide each bean into three or four pieces, cut- Spinach à la Creme. ting them lengthways, and as they are cut Time, twenty minutes. put them into cold water with a little salt. 789. Two large bowlfuls of spinach ; quar- Have ready a saucepan of boiling water, drain the beans from the cold water, and ter of a pound of butter ; two teaspoonfuls put them in.. Boil them quickly with the of pounded sugar; a little salt, and nutmeg; saucepan uncovered, and as soon as they three tablespoonfuls of cream. . are done, drain them in a colander. Dish When the spinach has boiled until quite and serve them with a small piece of butter tender, chop it very fine, and rub it through ) stirred into them. a coarse wire sieve; season it with pepper, salt, and a little grated nutmeg. Put it into French Beans à la Creme. a stewpan; stir it over the fire until warm, then pour in three tablespoonfuls of cream, Time, to boil the beans, fifteen minutes if add a quarter of a pound of butter, and a young ; longer if a moderate size. teaspoonful of pounded sugar, stir it over 793. A pint and a half of French beans; the fire for five or six minutes, and serve it a little salt and a great deal of water ; the piled high in the centre of the dish, and yolks of three eggs; two tablespoonfuls of garnished with croûtons ; or press it into a cream ; two ounces of good butter ; and one form. spoonful of vinegar. 12 178 Broad Beans.—Haricot Beans.—Beetroot. String a pint and a half of French beans, or four hours, then put them into a large pan or as many as you may require, and boil of cold water and salt in the above propor- them in a large quantity of water with a tions, and when boiling draw them to the little salt until tender, and then drain them. side to simmer for two hours, or longer if Beat the yolks of three new-laid eggs in two necessary. When done, drain the water large spoonfuls of cream, and about two from them, and let them stand uncovered ounces of good butter, put it when tho- until dry, then add a seasoning of pepper roughly beaten together into a stewpan, and and salt, and a stewpan, and and salt, and a piece of butter the size of a set it over a clear fire. When very hot, stir walnut. Shake them over the fire for a few in a large spoonful of vinegar, add the beans, minutes until hot, then turn them carefully and let it simmer for five or six minutes, stir out without breaking the haricots, and serve it constantly with a wooden spoon, and serve them quickly. it up very hot. Haricot Blancs à la Maitre d'Hotel. To Boil Broad Beans. Time, to boil and stew the beans, two hours Time, a quarter of an hour if young ; twenty to two hours and a half. to twenty-five minutes if of a moderate size. 797. One quart of haricot beans ; a sprig 794. One peck of beans; one tablespoon- of parsley ; a teaspoonful of chopped chives; ful of salt; and half a gallon of water. pepper and salt ; four ounces of butter, and After shelling the beans put them into a half a lemon, or a spoonful of vinegar. saucepan of boiling salt and water, and boil Soak a quart of haricot beans in cold them quickly for a quarter of an hour if water for two or three hours, then boil them young, or longer if of a moderate size. in salt and water until tender; drain them When done, drain them on a colander, and well, and put them hot into a stewpan with serve them with parsley and butter in a se- four ounces of butter mixed with a teaspoon. parate tureen. Boiled bacon should always ful of chopped chives, a sprig of parsley be served with broad beans. minced fine, and a seasoning of pepper and White Kidney Beans Fricasseed. salt. Place it over the fire, and shake the pan, as stirring with a spoon may break the Time, a quarter of an hour to stew. beans. When hot and all thoroughly mixed 795. One quart of beans; half a pint of together, serve with the juice of half a veal broth, or water ; a bunch of sweet lemon, or a spoonful of vinegar or not, ac- herbs ; a little salt; nutmeg; and beaten cording to your taste. mace; a glass of white wine ; a piece of butter ; yolks of two eggs ; half a pint of Haricot Beans with White Sauce. cream ; juice of half a lemon. Time, to boil two hours. • Take a quart of white kidney beans; if they are dried soak them in salt water all night;/ 798. Beans ; a little white sauce ; and if fresh gathered, blanch them and take off cream. the skins. The dried ones must be boiled till Soak the beans for twenty-four hours in they are tender and the skins slip off : put cold water with a little salt in it, then let them into a stewpan with half a pint of them boil slowly till quite tender.. Pour the veal broth or water, a bunch of sweet herbs, unch of sweet herbs water off, and having some white sauce a little beater, mace, pepper, salt, and nut-|| ot? ready-made, toss the beans up in it over the meg, and a glass of white wine; cover them . cover them are for a few minutes, and add a little cream close, and let them stew very gently for a quar- / when they are turned into the dish. ter of an hour; then take out the herbs, add a piece of butter mixed with flour, and shake To Boil Beetroot. it about till it is thick. Beat the yolks of | Time, one hour, one hour and a half, or two two eggs in cream, put it in, and keep shak- hours. ing the pan one way till it is thick and 700. Beetroot and smooth ; squeeze in the juice of half a pe pepper. lemon, and pour the fricassee into a hot Winter beets should be soaked over night, dish. Garnish with pickled French beans. and before boiling washed very clean, then To Boil Haricot Beans. put them into a stewpan of boiling water, and boil them quickly. If not very large, Time, two hours to two hours and a half. | one hour will be sufficient for them, but if 796. One quart of beans; a piece of butter large a longer time must be allowed. When the size of a walnut ; half a gallon of water; done, put them into cold water, and rub a spoonful of salt. Shell a quart of haricot off the skins with your hands, then cut them beans, and soak them in cold water for three l into thin slices, put them into a dish, and Vegetable Marrows.--Parsnips. 179 pour over them some cold vinegar ; add al, Vegetable Marrow Rissoles. little salt and pepper. Time, about half an hour. If served with cold or boiled meat, mix a 804. One or two large vegetable marrows; large tablespoonful of butter with a cupfulsome' well-seasoned minced beef, and a of vinegar ; season with pepper and salt, little good gravy. make it very hot, and pour it over the beet- Pare the marrows very thin, cut them roots. If beetroot is in the least broken before across, take out the seeds, and fill the centre dressed, the colour will be gone entirely. tore with well-seasoned minced cold beef or veal. If the latter, add a little minced lemon peel, Boiled Vegetable Marrow. tie them securely together, and stew them in a little good gravy made from the beef bones. Time, ten to twenty minutes. Serve on a hot dish with the gravy poured 800. Some marrows; one tablespoonful round them. of salt to half a gallon of Waier. Peel the marrows and put them into a Parsnips Boiled. saucepan of boiling water and salt. When Time, one hour to one hour and a half; if tender, take them out, cut them into quarters small, half an hour to one hour. if large, if not, halve them. Serve them in La vegetable dish on toast, with a tureen ol llon of water. 805. A tablespoonful of salt to half a gal- melted butter sent to table with them. If the parsnips are young they require Stewed Vegetable Marrow, only to be scraped before boiling, old ones must be pared thin and cut into quarters. Time, twenty minutes. Put them into a stewpan of boiling salt and 801. Six or eight veg table marrows; juice water, boil them quickly until tender, take of half a lemon ; one ounce of butter or fat them up, drain them, and serve in a vege- bacon ; a little salt. table dish. They are generally sent to table Take off all the skin of six or eight vege- with boiled beef, pork, or salt cod, and also table marrows, put them into a stewpan with added as a garnish with boiled carrots. water, a little salt, the juice of half a lemon, and an ounce of butter or fat bacon. Let Fried Parsnips. them stew gently till quite tender, and serve them up with a rich Dutch sauce or any Time, one hour to one hour and a half. other sauce you please that is piquante. 806. Parsnips; butter ; and pepper. Boil the parsnips until they are tender, Fried Vegetable Marrows. then skin them, and cut them in slices Time altogether, fifteen minutes. lengthwise of a quarter of an inch in thick- ness; fry them in boiling butter or beef 802. Six vegetable marrows; egg ; bread- dr e marrows; egg i bread. I dripping. When one side is brown, turn crumbs ; pepper and salt. them over to brown the other; then put Cut six vegetable marrows in quarters, I them on a dish and dredge them with a little take off the skin, remove the seeds, stew pepper. Serve them with fried or roast them in the same manner as for table. meat. When done, drain them dry, dip them into beaten egg, and cover them well with bread- Parsnip Fritters. crumbs, make some lard or butter hot, and fry them a nice light colour, strew a little Time, one hour and a half to boil, if large ; pepper and salt over them, and serve them if small, half an hour to one hour. up quite dry, 807. Four or five parsnips ; a teaspoonful of flour ; one egg ; some butter or beef dripping. 803. Six or eight vegetable marrows; Boil four or five parsnips until tender, take pepper and salt. off the skins and mash them very fine, add Take six or eight vegetable marrows as to them a teaspoonful of flour, one egg well near of a size as possible, slice them with a beaten, and a seasoning of salt. Make the cucumber slice, dry them on a cloth, and mixture into small cakes with a spoon, and fry them in very hot lard or butter, dredge fry them on both sides a delicate brown in them with pepper and salt, and serve up on a boiling butter or beef dripping. When both napkin. Care must be taken that the fat is sides are done, serve them up very hot on a very hot, as they are done in a minute, and napkin or hot dish, according to your taste. will soon spoil. If not hot enough, they! These resemble very much the salsify or will be tough and greasy. oyster plant, and will generally be preferred. Or- I?- 2 180 Modes of Cooking Parsnips.— Onions.—Celery. Parnips Boiled and Browned under Roast | I To Stew Onions Brown. Beef. Time, two hours. Time, half an hour to one hour; one hour 812. Some Portugal onions; good beef to one hour and a half, according to size. gravy. 808. Parsnips; one large spoonful of salt Strip off the skin and trim the ends neatly, to five pints of water ; pepper and salt. taking care not to cut the onions; place Wash and scrape the parsnips, and if very them in a stewpan that will just hold them large cut them across. Put them into boiling in one layer, cover them with some very salt and water, and boil them very quickly good beef gravy, and let them stew very until tender. Take them up, drain them slowly for two hours, or until they are per- dry, and place them in the dripping-pan fectly tender without breaking. The onions under roast beef, dust over them a little may be dredged lightly with four, and fried pepper and salt, and let them brown nicely. a light colour before they are stewed, if pre- Serve them in a separate dish, with a few as ferred. a garnish round the meat. Onions à la Creme. Time, two hours. Parsnips Mashed. 813. Four or five Spanish onions; three Time, one hour to one hour and a half. | ounces of butter ; a little flour ; pepper ; 809. Parsnips ; a little cream ; pepper ; salt; and half a cupful of cream. salt ; two ounces of butter. Boil the onions in two or three waters to Boil and scrape the parsnips, then mash take off the strong taste, then drain them on them smooth with a few spoonfuls of cream, a sieve, and put them into a stewpan with two ounces of butter, and a little pepper and about three ounces of butter, a little flour salt ; warm over the fire, and serve. rubbed smooth, pepper and salt, and half a cupful of cream. Put it over a slow fire, and stir them frequently until sufficiently Stewed Parsnips. done. Serve them with the sauce poured over them. Time, one hour to one hour and a half. 810. Four large parsnips ; half a pint of To Stuff Onions, cream ; a piece of butter mixed with flour ; ":Time, ten minutes to fry; two hours to stew. i. a little grated nutmeg ; some salt. Pare and boil four parsnips very tender, L. 814. Some large Portugal onions; a little cut them in rather thin shices, and put them i fat bacon ; a little lean beef ; bread-crumbs; into a stewpan with half a pint of cream, a a sprig of parsley ; lemon peel; pepper ; piece of butter rolled in four, grated nut salt; and mace; one or two eggs ; a piece meg, and salt. Keep shaking the pan round of butter; some brown gravy. till it is well mixed, and is thick and smooth. Peel some large Portugal onions, par-boil When done, put it in a hot dish and serve. and drain them, then take out the inside, but be careful to keep the onions whole. Chop up the inside of the onion, a little beef, Baked Spanish Onions. and a little fat bacon, add some bread- Time, two hours. crumbs, a sprig of parsley, and lemon-peel minced up, and a seasoning of pepper, salt, .811. Some Spanish onions ; half a pint and mace, beat it all up with a well-beaten egg or two into a paste, and stuff the onions Wash the onions very clean, but do not with it, dredge them over with flour, and remove their skins. Put them into boiling fry them a nice brown, then put them into water with a little salt, and let them boil a stewpan with sufficient brown gravy to rapidly for an hour. Then take them out, cover them, and stew then gently over a wipe them dry, roll them separately in a slow fire for two hours. If stewed in water piece of thin paper, and bake them for an l a little flour and butter must be added. hour in a slow oven. When done, peel them, put them into a vegetable dish, and To Serve Celery. pour over them some good brown gravy; or they may be browned in a Dutch oven be- 815. Wash the roots free from dirt, and cut fore the fire without removing their skins. I off aŭ the decay oving their skins, off all the decayed leaves ; preserve as much and when done, a piece of cold butter placed of the stalk as you can, removing any specks on the top of each, and a little pepper and or discoloured parts. Divide it lengthwise salt sprinkled over them. into quarters, curl the top leaves, and place Celery à la Creme.—Modes of Dressing Cucumbers. 181 it with the roots downwards in a celery | Cut the green tops off three heads of ce- glass nearly filled with cold water. lery, remove the outside stalks, and clean the roots well. Make a batter with the yolks Celery à la Creme. of two eggs well-beaten, the white wine, salt, Time, to boil the celery, three-quarters of and nutmeg, and stir the flour ir. thoroughly. Dip each head of celery into the batter, and an hour. 816. Six heads of celery ; half a pint of butter poured over them. fry in lard. Serve quite hot, with melted cream ; a piece of butter rolled in flour ; nut- meg, and salt. Take six heads of celery, cut them about To Stew Cucumbers. three or four inches long, wash them very Time, five or six minutes to fry ; Six or seven clean, and boil them in water until they are to stew. tender. Have ready half a pint of cream, 820. An equal quantity of cucumbers and mix it with a piece of butter rolled in flour, onions; two ounces of butter; three table- and a little salt, and a grated nutmeg, boil spoonfuls of gravy ; two tablespoonfuls of it up till it is thick and smooth, put in the white wine, and half a blade of mace; a celery, warm it up, and serve with the sauce little salt, and Cayenne ; a piece of butter poured over it. rolled in flour. Cut into slices an equal quantity of cu- Celery with Cream. cumbers and onions, and fry them in two Time, three-quarters of an hour, to boil the ounces of butter. Strain them from the celery ; six or eight minutes to thicken butter, and put them into a stewpan with the the sauce. gravy, wine, and mace. Set it over a slow 817. Three or four heads of celery ; yolks fire, and let it stew for about six or seven of four eggs ; half a pint of cream ; a little minutes. Then stir in a piece of butter salt, and grated nutmeg. rolled in flour, a seasoning of salt, and a Cut the white part of three or four heads very little Cayenne. Shake it over the fire of celery into lengths of three or four inches | until the sauce thickens, and then serve it long, boil it until quite tender, and strain it up not. on it up hot. from the water. Beat the yolks of four eggs, To Stuff and Stew Cucumbers. and strain them into the cream; season with! Time, one hour and five minutes. a little salt and grated nutmeg. Put it into 821. Two large cucumbers: a little force- a stewpan with the celery, set it over a stove meat : three-quarters of a pint of stock ; two until it boils and is of a proper thickness, ounces of butter; a bunch of sweet herbs. and then send it to table on toasted bread. Peel two large cucumbers, cut a piece off the large end, and scoop out the seeds; fill Stewed Celery. it with forcemeat, replace the piece from the Time, one hour and twenty minutes. end, and secure it with a very small skewer. 818. Four heads of celery ; half a pint of Put about a pint of gravy into a stewpan veal gravy ; half a pint of water ; three or with two ounces of good butter, and a four tablespoonfuls of milk.' bunch of sweet herbs. Put in the cucum- Wash four heads of celery very clean, bers, set the pan over a moderate fire, and take off the dead leaves, and cut away any let them stew very slowly for one hour. Then spots, or discoloured parts. Cut them into take them out, and boil down the sauce for pieces about three or four inches long, and a few minutes, pour it over the cucumbers, stew them for nearly half an hour. Then and serve hot. take them out with a slice, strain the water they were stewed in, and add it to half a To Roast Cucumbers. pint of veal gravy, mixed with three or four Time, twenty minutes or half an hour. tablespoonfuls of cream. Put in the pieces 822. Two large cucumbers; some force- of celery, and let it stew for nearly an hour meat ; a little butter; half a pint of gravy. longer. Serve it with the sauce poured Boil two large cucumbers for about ten over it. or twelve minutes, then peel them, cut them Celery Fried. down, and take out all the inside. Fill them with forcemeat, and tie them neatly together; Time, twenty minutes. dredge over them a little flour, and place them 819. Three heads of celery ; two eggs ; | before a bright fire in a Dutch oven to be- salt ; nutmeg ; two ounces of butter; four come brown, basting them frequently with spoonfuls of white wine; two ounces of fresh butter. When done, put them on a hot flour ; two ounces of lard. dish, remove the string carefully, that they 182 Modes of Dressing Cucumbers.--Endive, &c. ort. should not come apart, and serve them up choice of mushrooms, as the death of many with a little rich gravy poured round them. | persons has been occasioned by carelessly using the poisonous kinds. To Dress Cucumbers. The eatable ones first appear very small 823. Five tablespoonfuls of vinegar; three cee land of a round form, on a little stalk. They of salad oil ; pepper and salt. grow very fast, and the upper part and stalk Pare the cucumbers, and commence cut. are white. As the size increases, the under ting them at the thick end with a sharp part gradually opens, and shows a fringy fur knife, or a cucumber cutter. Shred them as of a very fine salmon-colour, which conti- thin as possible on a dish, sprinkle them nues more or less till the mushroom has with pepper and salt, and pour over them gained some size, and then turns to a dark the above proportion of oil and vinegar. brown. These marks should be attended to, and likewise whether the skin can be Cucumbers à la Poulette. easily parted from the edges and middle. Time, twenty-five minutes. Those that have white or yellow fur should be carefully avoided, though many of them 821. Three large cucumbers; a little salt; have the same smell (but not so strong) as two tablespoonfuls of vinegar ; yolks of two the righ eggs ; a piece of butter ; a little flour ; two spoonfuls of cream; and half a pint of broth. Stewed Mushrooms. Take three large cucumbers, pare off the Time, twenty-one minutes. rind, and cut them into slices of an equal 827. Button mushrooms; salt to taste; a thickness. Pick out the seeds, and boil the little butter rolled in flour: two tablespoon- cucumbers tender in boiling water, with a fuls of cream, or the yolk of one egg. teaspoonful of salt, and a tablespoonful of Choose buttons of uniform size. Wipe vinegar. When done, take them carefully out them clean and white with a wet flannel, put with a slice, and when drained, put them into them in a stewpan with a little water, and a stewpan with half a pint of broth, a piece of let them stew very gently for a quarter of an butter rolled in flour, and two teaspoonfuls hour. Add salt to taste, work in a little of cream. Skim off any fat which may rise, flour and butter, to make the liquor about and boil it gently for a quarter of an hour, as thick as cream, and let it boil for five taking care that the slices of cucumbers are minutes. When you are ready to dish it not broken. When ready to serve, stir in up, stir in two tablespoonfuls of cream, or the yolks of two eggs, beaten with a spoon- the yolk of an egg, stir it over the fire for ful of vinegar. a minute, but do not let it boil, and serve it. Stewed button mushrooms are very nice, Endive Stewed with Cream. either in fish stews or ragoûts, or served Time, ten minutes to boil ; six or seven apart to eat with fish. minutes to stew. "Another way of doing them is to stew them 825. Four or five heads of endive; a large in milk and water (after they are rubbed piece of butter: three parts of a wineglass of white), add to them a little veal gravy. mace. and salt, and thicken the gravy with cream cream ; two dessertspoonfuls of white sauce; two lumps of sugar, and a little salt. or the yolks of eggs. Wash and free the endive thoroughly from Mushrooms Grilled. insects. Pick off the outer green leaves, Time, about twelve minutes, to broil. leaving only the white part, which must be 828. Six large mushrooms ; quarter of a carefuſly examined. Put them into a stew pound of butter; pepper and salt ; juice of pan of boiling water with a spoonful of salt, a lemon. and let them boil quickly until tender. Peel and score the under part of six fine When done, drain them in a colander, sou sound fresh mushrooms, put them into an squeeze them dry, cut off the roots, and chop earthen dish, and baste well with melted them very fine. Rub them through a coarse butter; strew with pepper and salt, and leave wire sieve into a stewpan, add a large piece them for an hour and a half. Broil on both of butter, and a pinch of salt. Stir it over sides over a clear fire. Serve quite hot, with a slow fire for a few minutes, then mix in a lump of butter on each and a little pepper, the white sauce, cream, and a couple of or with a little melted butter, and the lemon lumps of pounded sugar. Stir them over | juice poured over them. the fire, until sufficiently thick to pile in a dish, and garnish with sippets. Baked Mushrooms. Time, from twenty to thirty minutes. To Choose Mushrooms. 829. Twenty mushroom flaps ; quarter of 826. The greatest care is requisite in the a pound of butter; pepper and salt. Seakale, Salsify, Tomatoes, and Green Truffles. 183 Peel the tops of twenty mushrooms; cut size of an egg; one tablespoonful of grated off a portion of the stalks, and wipe them bread. carefully with a piece of flannel dipped in Pour boiling water over six or eight large salt. Lay the mushrooms in a tin dish, put tomatoes, or a greater number of small ones; a small piece of butter on the top of each, let them remain for a few minutes, then peel and season them with pepper and salt. Set off the skins, squeeze out the seeds and some the dish in the oven, and bake them from of the juice, put them in a well-tinned stew- twenty minutes to half an hour. When done, pan with a teaspoonful of salt, a saltspoonful arrange them high in the centre of a very of pepper, a piece of butter, and a table- hot dish, pour the sauce round them, and spoonful of grated bread. Cover the stewpan serve quickly, and as hot as you possibly can. close, and set it over the fire for nearly an hour, shake the pan occasionally that they Seakale. may not burn, and serve them hot. Time, twenty minutes. Baked Tomatoes-American. 830. Some toasted bread; and melted butter. Time, nearly one hour. Tie the seakale up in bundles, and put it 834. Five or six tomatoes; a saltspoonful into a stewpan of boiling water with a tea- of salt ; half as much of pepper ; a piece of spoonful of salt ; let it boil for about twenty butter the size of a nutmeg. minutes, or until tender. Drain and serve nd serve Wash five or six smooth tomatoes ; cut a it up on a slice of toast, with a tureen of small piece from the stem end, and put a melted butter. little salt, pepper, and a piece of butter the size of a nutmeg in each, place them in a Seakale Stewed. dish, and bake them in a moderate oven for Time, twenty-five minutes. nearly an hour. Serve them up hot. 831. Trim and wash it well, tie in bundles, Scalloped Tomatoes-American. put it in boiling water, into which a handful of salt has been thrown; and after having Time, half an hour. been boiled twelve minutes, lay it to drain, and when free from the water, put it in al, 885. Six tomatoes ; two tablespoonfuls of bread crumbs; a teaspoonful of salt; a salt- stewpan, cover it with a rich gravy, and stew until quite tender. It should be sent to spoonful of pepper; a piece of butter the table in the gravy. size of an egg; a teaspoonful of sugar. Peel six fine tomatoes (pour scalding water Salsify, or Vegetable Oyster. over them if the skins do not come off readily) and press the seeds and juice from Time, to boil, thirty to forty minutes. them ; butter a scallop dish; add to the 832. Six ounces of butter; two dessert- tomatoes two tablespoonfuls of bread- spoonfuls of white sauce; a little pepper and er and crumbs, the pepper and salt, and a piece salt; some vinegar or lemon juice. of butter the size of a small egg, cut small. After you have washed and scraped the Put the prepared tomatoes into the buttered salsify very, white, throw it into very weak tin, and bake them half an hour in a quick vinegar and water, or lemon juice and water, oven. When done, turn them out. A tea- for a few minutes ; then put it into a pan of Spoonful of sugar added to the preparation boiling water with two ounces of butter, al is considered an improvement. little salt, and a tablespoonful of vinegar or lemon. When it is quite tender, put it to To Boil Green Truffles. drain on a sieve; then cut it into short Time, one hour. pieces, and again put it into a stewpan with the white sauce, the remainder of the butter, 836. Twelve large truffles; equal quan- and a little lemon juice. Shake it over the tities of white wine and water; a little salt : fire for a few minutes until it is well mixed three cloves; and a little mace. and very hot, and serve it piled high in the Take twelve large truffles, pair the outside centre of a dish, garnished with croûtons nished with croûtons skins off very thin, wash them, and put arranged round it. them into a stewpan that will just hold them, and cover them with half white wine, half Stewed Tomatoes-American. water, two or three cloves, a little salt, and a quarter of a blade of mace. Cover them Time, one hour. close, and boil them gently for an hour, then 833. Six or eight large tomatoes; one tea- fold a napkin, lay it in a dish, and serve the spoonful of salt; a piece of butter half the truffles on it. 184 Green Morels, Cardoons, and Horseradish. Green Truffles Stewed. Cut the cardoons into pieces of six inches Time, one hour. long, and put them on a string, boil them till quite tender, then have some butter in a 837. Six or eight truffles ; half a pint of stewpan, flour them, and fry them a nice gravy ; a glass of white wine; a bunch of brown. Put them on a sieve to drain, and sweet herbs; a little beaten mace ; pepper serve with melted butter poured over them. and salt; a piece of butter ; juice of half a You may tie them in bundles and boil lemon. them like asparagus. Put a toast under Pare off the outside from six or eight large them; serve melted butter in a tureen. green truffles, cut them in thin slices, and put them into a stewpan with half a pint of Cardoons Fried. gravy, a glass of white wine, sweet herbs Time, till tender. tied together, pepper, salt, and mace. Cover 841. A dish of cardoons ; two ounces of them close, and let them simmer very slowly for one hour, then add a piece of butter hutter butter ; pepper ; salt. mixed with flour. Stew it until thick, and Cut the cardoons into pieces about eight squeeze in the juice of half a lemon, crisp nico or nine inches long, string and tie them the top of a French roll, put it in the centre into bundles or cut them into dice. Boil of a dish, take out the bunch of sweet herbs, thoroughly, and serve hot with melted but- and put the truffles over the roll. ter, pepper, and salt. Cardoons à la Fromage. Green Morels Stewed. Time, stew till tender. Time, one hour and a quarter. 842. A dish of cardoons ; one pint of red 838. A glass of white wine ; some gravy ; ) or port wine ; pepper and salt ; one ounce of pepper; salt, and beaten mace; juice of haif butter floured to thicken ; juice of an orange; a lemon ; a piece of butter and flour ; and a quarter of a pound of Cheshire cheese. some morels. String the cardoons and cut them into Take the quantity you want, wash them pieces about an inch long, stew them in the very clean, cut the large ones in quarters, port wine until quite tender, add the flour, and let the small ones remain whole. Put butter, pepper, and salt. Put them into a them into a stewpan with gravy enough to dish in which they are to be served, add the cover them, a glass of white wine, pepper, juice of an orange, and grate over all the salt, and beaten mace. Cover them closely, cheese. Brown with a salamander, and ard let them stew gently for an hour, then serve quite hot. stir in a piece of butter mixed with flour and the juice of half a lemon. Boil it up until Horseradish, of a proper thickness and serve. 843. Wash the horseradish very clean, and lay it in cold water for nearly an hour; To Stew Cardoons. then scrape it into very fine shreds with a. Time, boil until tender. sharp knife. Place some of it in a glass 839. Four cardoons ; one pint of gravy ; dish, and arrange the remainder as a gar- a glass of white wine ; a small bunch of nish for roast beef, or many kinds of boiled fish. sweet herbs : pepper : salt, and a very little pounded mace; the juice of half a lemon; a Radishes. piece of butter in flour. 844. Radishes are of three sorts, the long Take four cardoons, pull off the outside red, the small turnip, and the winter or leaves, string the white part, cut them about white radish. two inches long, wash them very clean, and Radishes should be fresh pulled and put them into a stewpan with a pint of white tender to be in perfection. Cut off all the gravy, a glass of white wine, a small bunch leaves, leaving about an inch of the stalk, of sweet herbs, a little pounded mace, pep-trim them neatly, and lay them in cold water per and salt. Cover them over and stew for an hour. Serve the long ones in a celery them gently till they are tender, then put to glass half filled with water, and the small them a piece of butter mixed with flour, and ones arranged on a plate with the stalk ends boil it gently till of a proper thickness, take outwards and a saltcellar in the centre. They out the herbs, squeeze in the juice of half a may also be added to a salad. lemon, and dish them up. Purée of Turnips. To Boil Cardoons. Time, ten or twelve minutes. 840. Butter and cardoons. 845. Seven or eight large white turnips ; Purées of Potatoes.—Peas, Carrots, and Chestnuts. 185 a quarter of a pound of good butter ; pep. minutes or more, stirring it constantly. per; salt, and a little nutmeg, if the flavour When done, rub it through a wire sieve, is liked ; two tablespoonfuls of cream. , make it hot, and serve it piled up in the Peel, slice, and well wash seven or eight centre of cutlets, game, poultry, or any very white turnips. When tender enough entrée. to pulp press them through a wire sieve, mix in a quarter of a pound of good butter, Purée of Red Carrots. two tablespoonfuls of cream, and a season. Time, two hours. ing of pepper, salt, and grated nutmeg, if the flavour is not disliked. Stir the whole. 849. Eight or nine carrots; half a pint of over a clear fire for about ten or twelve stock; one lump of sugar; half a pound of minutes, and serve with boiled mutton. butter ; pepper; salt; a small onion. | Shave off the red part of eight or nine Purée of Potatoes. carrots, and scald them in a stewpan of hot water for a few minutes. Then put them Time, half an hour to thirty-five minutes to into a stewpan with a quarter of a pound of boil the potatoes, if large. butter, a quarter of a pint of stock, pepper, 846. Six or seven large mealy potatoes ; / salt, and a small onion. Set it over the fire two dessertspoonfuls of cream ; three or four to simmer slowly for about two hours, or ounces of butter ; pepper and salt. until the carrots will pulp. Then rub them Boil and mash six or seven large mealy through a coarse sieve into another stewpan; potatoes, press them very smooth through a stir in the remainder of the butter, the stock, wire sieve, or beat them smooth with a and a lump of sugar, and stir it constantly wooden spoon. Mix them with the butter. I over a moderate fire until thick enough to pepper, salt, and two spoonfuls of cream. pile in the centre of cutlets, or anything for Stir over a clear fire until hot, and serve which it may be required. with cutlets, piling the purée in the centre of A purée may be made of any vegetables, the dish. the same directions serving for all. Purée of Green Peas for Lamb Cutlets, &c. Purée of Chestnuts. Time, ten to fifteen minutes to boil the peas, Time, one hour and a haltia boil the if young. chestnuts.•:. 847. One pint and a half of green peas ; al 850. Half a hundred of chestnuts ; two sprig of green mint; three or four ounces of...050. butter; pepper; salt, and a lump of sugar. 1 "ounces of butter ; two tablespoonfuls of Boil a pint and a half of green peas and a ind a cream ; pepper; salt, and nearly a pint of sprig of mint until the peas are sufficiently soft to pulp, then drain them dry and either Pick and scald the skirts from half a hun- press them through a sieve or pound them dred of chestnuts, put them into a stewpan, in a mortar ; mix with them three or four pour over them nearly a pint of new milk, ounces of butter, a lump of sugar, and a little and stew them until they are sufficiently soft pepper and salt. Put the purée into a small to pulp. Drain the milk from them, if any stewpan over a clear fire until hot, stirring it remains, and press them through a sieve. all the time, and when done, pile it in the Stir into the pulp two ounces of fresh butter, two spoonfuls of cream, and a seasoning of centre of the lamb cutlets. pepper and salt. Make it hot, stirring it all Purée of Celery. the time, and serve with cutlets round it. "Time, nearly an hour. 848. Six heads of very white celery ; three Salad Mixture. ounces of fresh butter ; two or three ounces 851. Three tablespoonfuls of oil ; half a of flour ; three-quarters of a pint of milk, or spoonful of tarragon vinegar, and the same half a pint of milk and a quarter of a pint of of common vinegar ; a little black pepper ; cream ; pepper and salt. a teaspoonful of salt. Wash six heads of white celery very clean, Mix the above ingredients very smooth, cut them into small and thin slices, and put cut the lettuce into it, and do not stir it un- them into a stewpan with three ounces of til used. fresh butter, pepper and salt. Cover it Salad Mixture. closely, and let it stew until the celery is suf- ficiently tender to pulp, taking care it does 852. One boiled potato; one saltspoonful not become coloured, then pour in the milk, of salt ; two of white powdered sugar ; one or milk and cream. Boil it up for twenty mustardspoonful of mustard ; one table- eithas / milk 186 Salad Dressing.–Salad Sauces.-Chicken Salad, &c. spoonful of oil ; one teaspoonful of Harvey Salad (Bohemia). sauce, and some vinegar. 856. Yolk of one or two raw eggs; one Boil a nice mealy potato, and mash it or two young onions, or leeks; three table- very smooth. Add all the other ingredients, spoonfuls of salad oil ; one of vinegar; and when the whole is well mixed, add some some lettuce; and slices of beetroot ; salt, vinegar by degrees till it is the consistency and mustard. of thick cream. Take the yolk of one or two raw eggs, according to the size of the salad you re- Another Salad Dressing. quire, beat them up well, add a little salt and mustard, and chop up one or two young 853. One teaspoonful of made mustard ; onions, or leeks, about the size of grass, one ditto of pounded sugar; two table-then add the salad oil and the vinegar, and spoonfuls of salad oil; four of milk ; two beat the whole up into a thick sauce. Cut of vinegar ; Cayenne and salt to your taste. in the salad, and put thin slices of beetroot Put the mixed mustard into a salad bowl at the top. Sprinkle a little salt over it, and with the sugar, and add the oil, drop by do not stir it up till the moment you use it. drop, carefully stirring and mixing all the For a small salad three dessertspoonfuls of ingredients well together. Proceed in this oil, and one of vinegar will do. manner with the milk and vinegar, which must be added very gradually, or the sauce Chicken Salad. will curdle, then put in the seasoning of 857. Cold fowl; two or three white-heart Cayenne and salt. It ought to have a | lettuces; two hard-boiled eggs; two dessert- creamy appearance, and when mixing, the spoonfuls of butter melted, or salad oil ; two ingredients cannot be added too gradually, teaspoonfuls of made mustard ; one of loaf or stirred too much. sugar; one large cupful of vinegar. Wash and dry two or three white-heart Italian Sauce for Salads. lettuces, reserving the centre leaves, cut 854. Three tablespoonfuls of sauce tour-th them fine, and lay them at the bottom of a née ; one of mustard ; a little tarragon and dish, mince all the white meat from a boiled and chicken, or fowl, without the skin, and chervil ; tbrke tablespoonfuls of Florence el place it on the lettuce. Rub the yolks of oil ; a little salt, and a glass of tarragon two hard-boiled eggs to a smooth paste vinegar. Mix well together three tablespoonfuls of with the butter melted, cr salad oil. Add to it two tablespoonfuls of made mustard sauce tournée, with one of mustard, some tarragon and chervil shred fine, and three and one of pounded loaf sugar, and stir tablespoonfuls of. Florence oil, dropped in very gradually in a large cupful of vinegar. Arrange as a border the centre leaves of the by degrees. Where 'quite smooth, add a | lettuces, with some small delicate cress be- glass of tarragon vinegar, a little at a time, and a little salt. tween the chicken and edge of the dish, This sauce cannot be too | and when ready to serve, pour over the much mixed. chicken the salad dressing. Salad Sauce. Salad of Chicken and Celery: 855. Three hard-boiled eggs; one table- 858. The white meat of a chicken ; the spoonful of made mustard; three of salad oil; weight in celery ; the yolk of one raw egg, white pepper ; salt ; Cayenne; a dust of and one hard-boiled ; a teaspoonful of salt ; sugar ; five spoonfuls of thick Béchamel the same of pepper ; half a tablespoonful sauce; one tablespoonful of tarragon vine- of mustard ; a tablespoonful of salad oil ; gar; one of Chili vinegar ; two of common one of white wine vinegar. vinegar ; half a wineglass of cream. Take the white meat of a chicken, either Rub the yolks of the hard-boiled eggs in roasted, boiled, or fricasseed, cut it small, a basin, add to them the mustard and the or mince it fine; take the same quantity, or salad oil, and mix it very sinooth. Then more, of white tender celery cut small, and add the pepper, salt, Cayenne, dust of sugar, mix the celery and chicken together an hour the Béchamel, tarragon, Chili, and common or two before it is wanted, then add the vinegar, and mix all well together with hal; | dressing made thus :-Break the yolk of a a glass of cream. If this sauce is required hard-boiled egg very fine with a silver fork, for fish salads, add a few drops of essence add to it the yolk of a raw egg, and the of anchovies, and sprinkle over the sauce a pepper and salt, with half a tablespoonful of little finely-chopped parsley the last thing. made mustard, work all smoothly together, Salad Mixtures, 187 adding gradually a tablespoonful of salad the dressing, with the pickings from the body oil, and the same of white wine vinegar. of the lobster, and part of the meat from the Mix the chicken with the dressing, pile it shell cut into small pieces. Rub the yolk up in the dish, and spread some of the dress of two or three hard-boiled eggs through a ing over the outside. Garnish with the sieve, and afterwards the coral of the lobster, delicate leaves of the celery, the white of the then place the salad very lightly in the bowl, egg cut into rings, green pickles cut in and garnish it with the coral, yolks of the slices, pickled beetroot in slices and stars, hard-boiled eggs, sliced beetroot, cucumber, and placed alternately with the rings of egg, radishes, and the pieces of lobster. Place and the leaves. as a border hard-boiled eggs cut across, with, the delicate leaves of the celery and endive Endive as a Winter Salad. between them. Time, twenty minutes to boil the eggs. 859. Endive ; celery ; beetroot ; six Lobster Salad. hard-boiled eggs. 862. A lobster ; yolks of two eggs; a Make a salad mixture in the usual way, spoonful of made mustard ; three table- and place it at the bottom of the bowl, then spoonfuls of salad oil; a taste of Chili vine- wash and dry some endive, place it in the gar; a little salt; some fresh lettuces. centre of the dish, piled rather high, and Pick all the meat out of the lobster, tho- arrange round it slices of boiled beetroot, roughly beat the yolks of two new-laid eggs, and hard-boiled eggs cut across, and placed beat in made mustard to taste, and con- alternately, garnishing the edge thickly with tinuing to beat them drop in three table- the delicate part of celery curled with the spoonfuls of salad oil, add whatever flavour- small green of the leaves. ing may be preferred, a taste of Chilivinegar, Do not stir the mixture with the vege and some salt. Mix in six tablespoonfuls of ta bles. vinegar, and the soft part of the lobster. Moisten the remainder of the lobster with To Make a Salad (ascribed to the Rev. this, and lay it at the bottom of the bowl, Sydney Smith.) cut up the lettuce, take care that it is well 860. rolled over in the dressing, and put it over the lobster. Mustard can be left out if it is Two boiled potatoes strained through a not liked. The above quantity is given for kitchen sieve, the proportions, and can be increased accord- Softness and smoothness to the salad give; ing to the lobster employed... Of mordant mustard take a single spoon, Distrust the condiment that bites too soon; Yet deem it not, thou man of taste, a fault, To add a double quantity of salt. 863. Two lobsters ; three new-laid eggs; Four times the spoon with oil of Lucca half a pint of salad oil; half a pint of vine- crown, gar; two tablespoonfuls of made mustard ; And twice with vinegar procured from town. Cayenne pepper; and salt; three lettuces; True taste requires it, and your poet begs, a sprig or two of mint; half a root of beet. The pounded yellow of two well-boiled To make the dressing, beat three new-laid eggs. eggs thoroughly, and mix in gradually half Let onions' atoms lurk within the bowl, a pint of salad oil, beat in half a pint of And scarce suspected animate the whole ; vinegar or less, two tablespoonfuls of made And lastly, in the flavoured compound toss, I mustard, Cayenne pepper and salt. Wash A magic spoonful of anchovy sauce : three fine white lettuces, and drain them dry, Oh, great and glorious! oh, herbaceous cut them up with the meat of two large meat ! lobsters, or of four smaller (which is better) "Twould tempt the dying anchoret to eat, adding a sprig or two of mint if the flavour Back to the world he'd turn his weary soul, be not disliked. Cut up also three hard- And dip his finger in the salad bowl. boiled eggs, and slice about half a root of beet. A deep dish is prettier to use than a Lobster Salad. salad bowl. Mix all the ingredients well 861. One hen lobster ; lettuces; endive ; together on the dish, and let them lie on it mustard and cress ; radishes; beetroot ; heaped up in the middle, pouring in dressing cucumber; some hard-boiled eggs. enough to moisten all thoroughly, and to Pour the salad mixture into the bowl, wash collect in the dish below. Sprinkle the and dry the lettuces and endive, and cut spawn and coral over the top. When the them fine with a silver knife, add them to lobster salad is well mixed it must also be Or .. 190 To Cure Hams and Tongues. four or six days. Before putting the neat take for every side of forty or fifty pounds, into the pickle, wash it in water, press out the above quantity of bay salt, saltpetre, sal- the blood, and wipe it dry. When the prunella bruised fine, and mixed with four pickle becomes weak by constant use, boil it pounds of common salt. Rub the pork well over again, and add half the quantity of the with salt, and put it in the pans at full length; ingredients, and with more water make it turn and rub it in the brine every day for a up to three gallons, and skim it clean whilst fortnight, then take it out, strew it all it is boiling. over with bran or sawdust, and hang it in a wood smoke till it is dry ; place it in a Hams, Tongues, and Beef, Yorkshire cool dry place, taking care that it does not Fashion. touch the wall, as that would spoil it. 875. One pound and a half of ham su- gar ; two ounces of saltpetre; one pound of To Cure Hams by the American Mode. common salt ; half a pound of bay salt ; 879. One ounce of saltpetre ; some mo- two ounces of pepper. | lasses; salt and water. The meat should be well rubbed over | Take one ounce of saltpetre for a fourteen night with common salt, and well rubbed in pound ham ; make it very fine, and dissolve the morning with the above ingredients. If it in a little molasses ; rub it well over the hams, they should be rubbed before the fire cut side of the meat, around the bone, and every day and turned. over the whole ham. Then pack as many hams as you have, with the small end down- To Cure Hams with Hot Pickle. **** wards, in a barrel, with fine salt sprinkled . 876. One ounce of saltpetre; half a pound between and over them ; let them remain for of bay salt ; half a pound of common salt ; two or three days; then make a cold brine half a pound of coarse brown sugar; one of salt and water, which will bear an egg, quart of old strong beer. and cover the hams with it. After three Beat an ounce of saltpetre very fine, rub weeks they are fit to smoke, or they may it over the ham, which must remain one remain in the brine three months without night; then boil the salt, common salt, and injury. Any part of pork may be salted in coarse brown sugar in a quart of old strong this manner. The cheeks or head split in beer, and pour it over the ham boiling hot. two, or any other pieces for boiling or smok- Let it remain three weeks, turning the ham ing, are much finer cured in this way. Beef every day. Dry it in wood smoke. tongues may also be done in this manner. Berkshiro-Way of Curing Hams. To Pickle Pork. Time, two months six days. 880. One-third of saltpetre ; two-thirds of 877. Two hams from fifteen to eighteen white salt. pounds each ; one pound of salt; one pound Some people prefer pork pickled with salt of coarse sugar; two ounces of saltpetre; one alone (legs especially), others in the follow- bottle of vinegar. ing manner :-Put a layer of salt at the Lay the hams to drain three days; then bottom of a tub; then mix the salt and salt- cover them with the salt, saltpetre, and su- petre beaten ; cut the pork in pieces, rub it gar for three days. Add the vinegar and well with the salt, and lay it close in the tub, leave them for one month. with a layer of salt between every layer of To be smoked one month ; hung high up pork, till the tub is full. Have a cover, just from the fire, not to melt the fat. When large enough to fit the inside of the tub, put cooked, they should be softly simmered, not it on, and lay a great weight at the top, and over-done. The hams should be large and as the salt melts it will keep it close. When of finely-fed pork. you want to use it take a piece out, cover the | tub over again, and it will keep good a long Bacon. time. 878. For every forty or fifty pounds of To Cure Neats' Tongues. meat, allow one pound of bay salt; one pound of saltpetre; two ounces of salpru- Time, ten to fourteen days. nella ; four pounds of common salt. 881. Three tongues; one ounce and a In Yorkshire and the northern counties, half of salprunella ; one ounce and a half of pigs are scalded; the hams, spareribs, and saltpetre; one pound and a half of common chine cut off, and then afterwards salted salt. thus :--Rub them well with common salt, Take three neats' tongues, cut off the and lay them on a board for the first brine roots without removing the fat that is under to run away, for twenty-four hours; then the tongue, wash them very clean, and dry To Pot Birds, Rabbits, Tongues, Beef, &c. 191 them in a cloth ; then rub them well over ounces of coarse sugar, and let it remain for with the saltpetre and salprunella, and repeat two days. Then boil it until quite tender this for three or four days. Cover them with and take off the skin and side bits, cut the a pound and a half of common salt, and tongue in very thin slices, and beat them in let them remain for three weeks, turning a mortar with nearly a pound of clarified them every morning. Wipe them dry, rub butter, seasoning it to your ta some dry bran over them, and hang them to pepper, salt, and pounded mace. Beat all as smoke for a fortnight, or dress them out of fine as possible, then press it closely down in the pickle. small potting-pots, and pour over them some clarified butter. A very Cheap Way of Potting Birds. Potted Ox-tongue. Time, one hour and a half. 882. Birds : mace: allspice: white pepper: 885. One pound and a half of boiled some butter. tongue ; six ounces of butter ; a little Cay. Clean the pigeons or any other birds enne ; a small spoonful of pounded mace ; nicely, and season them with mace, allspice, nutmeg and cloves. white pepper, and salt, in fine powder. Rub Cut about a pound and a half from an every part well; then lay the breasts down-unsmoked boiled tongue, remove the rind. wards in a pan, and pack the birds as closely Pound it in a mortar as fine as possible with as you can. Put a large piece of butter on the the butter, and the spices beaten fine. When them : then cover the pan with a coarse perfectly pounded, and the spice well blended flour paste, and a paper over, tie it close, with the meat, press it into small potting- and bake them in the oven. When baked pans, and pour clarified butter over the top. and grown cold, cut them into proper pieces. A little roast veal added to the potted tongue for helping, pack them closely in a large is an improvement. potting-pot, and (if possible) leave no space for the butter about to be added to run be- To Pot Beef. tween them. Cover them with butter; one. Time, three hours and a half. third part less will be wanted then when the 886. Two pounds and a half of lean beef; birds are done whole. The butter that has covered potted things five ounces of butter ; pepper ; salt; mace. | will serve for basting, or for paste for meat Take a piece of lean beef and free it from the skin and gristle, put it into a covered pies. stone jar with three dessertspoonfuls of hot To Pot Rabbits. water, and stand it in a deep stewpan of Time, two hours to two hours and a half. boiling water to boil slowly for nearly four 883. Two or three young rabbits ; pepper ; hours, taking care that the water does not mace; a little Cayenne ; salt and allspice ; reach to the top of the jar. When done, and a large piece of butter. take it out, mince it fine, and pound it in a Cut up and wash two or three young, but mortar with a seasoning of pepper, salt, and full-grown rabbits, and take the legs off at pounded mace. When smooth and like a the thigh. Pack them as closely as possible thick paste, mix in some clarified butter and in a small pan after seasoning them with pep- a very little of the gravy from the jar, press per and salt, mace, allspice, and a very little it into pots, pour butter over the tops, and Cayenne, all in fine powder. Make the top tie down for use. as smooth as you can, keep out the heads Strasburg Potted Meat. and carcases, but take off the meat from about the neck. Put in a good deal of Time, three hours and a quarter, to stew butter, and bake the whole gently, keep it in the water. two days in a pan, then shift it into small 887. Two pounds of rump of beef; six pots, adding butter. The livers also may be ounces of butter; four cloves; allspice; nut- added, as they eat well. meg ; salt, and Cayenne to your taste; six Potted Neat's Tongue. ounces of oiled butter ; six anchovies. Cut about two pounds of lean beef into Time, two hours, to boil. very small pieces, and put it into an earthen 884. One neat's tongue ; one ounce of jar with six ounces of butter ; set the jar in saltpetre; four ounces of coarse sugar; pep- a deep stewpan or saucepan of boiling water, per ; salt, and mace; one pound of clarified and let it boil until half done, then stir in the butter. seasoning of pepper, salt, cloves, allspice, Take a fine neat's tongue, and rub it all nutmeg, and Cayenne. Set the beef again over with an ounce of saltpetre, and four in the stewpan of water and boil it until 192 To Pot Venison, Fowl and Ham, Partridge, &c. quite tender, take it out, and when cold, add Potted Fowl and Ham. six anchovies washed and boned ; pound it well in a mortar, and add six ounces of the hel 890. Some cold roast fowl ; a quarter of butter oiled with the gravy from the jar la pound of lean ham ; six ounces of butter : colour it with a little cochineal, make it pepper ; salt ; nutmeg, and a pinch of warm, and then press it into small pots, and Cayenne. Ćut all the meat from a cold fowl, and pour melted suet over the tops. remove the bones, skin, &c., then cut it into Potted Beef like Venison. shreds, with a quarter of a pound of lean ham and six ounces of butter, the pepper, Time, to bake, two hours to two hours salt, nutmeg, and Cayenne, and pound it all and a half. in a mortar until reduced to a smooth paste. 888. Four pounds of the buttock of beef;/Then mix it thoroughly together, fill the two ounces of saltpetre; two ounces of bay potting-pots, pour over them a thick layer of salt: a quarter of a pound of common salt : clarified butter, and tie them down with a half an ounce of salprunella ; half an ounce bla é bladder. Set them in a dry place, and it of cloves and mace; a quarter of an ounce will keep good for some time. A little of pepper ; half a nutmeg. grated lemon peel is an improvement to Take four pounds of buttock of beef and the fowl. cut the lean into four pieces, beat the Potted Head. saltpetre, bay salt, common salt and sal- Time, five or six hours. prunella very fine, mix them well together, and rub them into the beef. Let it remain 891. Half an ox head: two cow- in the pan four days, turning it night and pepper, salt, and mace. morning, after that put it into a pan, cover it Take half a head, and soak it in salt and with water and a little of the brine. Send it water. When well cleansed from the blood, to the oven and bake it until very tender, put it with two cow-heels into a large stew- then drain it from the gravy, and take out pan, and cover them with cold water. Set all the skin and sinews, pound the beef in a it over the fire, and let it boil till tender. mortar, put it on a broad dish, and strew Strain the meat from the liquor, and when over it the mace, cloves, and pepper, all cold, cut the meat and gristle into very small beaten very fine, and grate in half a nutmeg, pieces. Take all the fat from the cold liquor mix the whole well with the pounded meat, in which the meat, &c., was first boiled, put and add a little fresh butter clarified to mois- the mince with it, and boil the whole slowly ten it. Then press it down into pots, set them till perfectly tender and thick enough to at the mouth of the oven just to settle, and jelly; give it a quick boil, and put it in then cover them two inches deep with clarified shapes. Before boiling the second time, add butter. When quite cold, cover them with pepper and salt to your taste, and a little white paper tied over, and set them in a dry pounded mace if approved. place. The beef will keep good a consider- able time. To Pot Partridges. Time, one hour and a half. To Pot Venison. 892. Two partridges; pepper; salt; Time, all night in the oven. mace, and allspice; half a pound of butter. 889. A pound of butter ; three-quarters Pick and clean the birds, and season them of a pint of port wine ; pepper, salt, and with a little pepper, salt, mace, and allspice beaten mace; any part of venison. pounded fine, and rubbed well over them. Rub the venison all over with a little port| Then put them into a deep dish as close wine, season it with pepper, salt, and beaten together as possible, with half a pound of mace, put it into an earthen dish, and pour butter on them. Make a common paste of over it half a pint of port wine, add a pound flour and water, cover it over the dish, with of butter, and place it in the oven. If a a piece of paper over it, and bake them in shoulder of venison, let it remain in the oven an oven. When done, and quite cold, cut all night. When done pick the meat from them into joints, and lay them as closely as the bones, and pound it in a mortar with the possible in a potting-pan, cover them with fat from the gravy. Should you find it not clarified butter, tie them over close, and sufficiently seasoned, add more, with some keep them in a dry place. clarified butter, and beat it until it becomes To Pot Moor Game or Pheasants. a fine paste, then press it hard into pots, pour clarified butter over it, and place them Time, one hour. in a dry place. 893. A little beaten mace ; cloves, pepper, Potted Hare, Herrings, and Lampreys.—Marble Veal. 193 salt, and nutmeg; a large piece of butter, Cut off the heads and tails of the fish, and the pheasants. clean, wash, and dry them well, sprinkle Pick and draw the game, wipe them clean them with pepper and salt within and with- with a cloth, singe them, season them inside out, lay them in an earthen pan, and cover with a little beaten mace, cloves, pepper, salt, them with white wine vinegar. Set them in and grated nutmeg. Break the breastbones, an oven not too hot (the roes at the top, but and press them down as flat as you can ; they are not to be eaten), till the bones are put them in an earthern pan, cover them quite soft, which will be in about two hours. with butter, and bake them one hour. Some cut the fish down by the bone so as to When they are taken from the oven, lay open them, and then roll them up from the them on a coarse cloth to drain till they are tail to the head. The bay-leaves are an im- cold, then put them into pots breast down-provement, and a little water may be added wards, and cover them half an inch thick to the vinegar if preferred. Cover them with above the breasts with clarified butter. When paper. cold, tie white paper over them, and keep To Pot Herrings. them in a dry place. Time, three hours, to bake. Potted Hare-A Luncheon Dish. 897. One or two dozen herrings; two Time, three or four hours. ounces of salt ; two of allspice ; one of salt- 894. One hare ; a little mace; cloves ; petre; one ounce of nutmegs; the same of pepper, and salt; a pound of butter. mace; white pepper and salt; one clove Hang a hare up for four or five days, then and some butter; two or three bay-leaves case it and cut it in quarters. Put it into a land clarified butter. stone jar, season it with beaten mace, cloves, Pound the saltpetre, salt, and allspice to pepper, and salt, put a pound of butter over the finest powder, rub it well over the her- it, and bake it for four hours in a slow oven. rings, and let them remain with the spice When done, pick the meat from the bones, upon them eight hours to drain ; then wipe and pound it in a mortar with the butter off the spice very clean, and lay them in a that it was baked in skimmed clean from the pan on which butter has been rubbed ; gravy. Season it with beaten cloves, mace, season them with grated nutmeg, pounded pepper, and salt to your taste, pound it until clove, pepper, mace, and salt, lay over them it is a smooth paste, then fill the potting-two or three bay-leaves, cover them with pots, press it down, cover it with clarified pieces of butter and bake them slowly. butter, and tie white paper over the tops. When cool, drain off the liquor, place the Marble Veal. fish in the pan intended for their use, cover them with clarified butter sufficiently melted Time, two hours and a half or three hours just to run, but not hot, and they will be fit to boil the tongue ; two hours to stew the for use in two days. veal. 895. A pickled tongue ; a pound of fresh Worcester Receipt for Potting Lampreys. butter ; four pounds of lean veal ; a little Time, three hours, to bake. beaten mace, and some clarified butter. al 898. Six good-sized fish ; one ounce of Boil, skin, and cut a pickled or dried whir ea white pepper; one blade of mace; six tongue as thin as possible, and beat it in a dov cloves ; a little salt; half a pound of clari- mortar with a pound of fresh butter, and al fied butter ; half a pound of beef suet. little pounded mace, till it is like a paste. Leave on the skin, but remove the car. Stew four pounds of lean veal, and pound it tila tilage and the string on each side of it down in the same way. Then put some of the the back. Clean the fish thoroughly, wipe veal into a large potting-pot, and lay somethem dry, and leave them to drain all night. tongue in lumps over the veal in different For half a dozen fish of pretty good size. parts ; then nearly fill the pots with, veal, take the above quantity of white pepper, press it hard down, and pour clarified butter mace, cloves, and salt, beat all to a fine over it. When served, cut it across in thin powder, season the fish with it, and arrange slices, put them on a dish, and garnish with the lampreys in a stone jar curled round, curled parsley. Keep it in a cold place, tied with the seasoning sprinkled in and about over with paper. them. Pour clarified butter mixed with beef Potted Herrings. suet over the fish, tie thick paper over to keep in the steam, and bake them for three Time, two hours. hours in a moderate oven. Look at them 896. Herrings; white wine vinegar ; a frequently after they are potted, and take off few bay-leaves. | the oil as it rises. They will keep some 13 194 To Pot Pike, Char, Lobsters, Smelts, Shrimps, &c. Or- time, but the butter must be taken off occa- is beaten and well mixed, fill your pots, sionally, the dish warmed in the oven, and press it down as close as you can, and pour thien covered with fresh clarified butter. over them some clarified butter a quarter of an inch thick. When it is quite cold, tie it Potted Pike. over with white paper, or you may put the Time, one hour to bake. meat from the lobster in as whole as you can. Take it out of the tail, claws, and body. lav 899. Pike ; a little bay salt ; and pepper. 1:1 it as close as you can together, season it as Scale and clean the fish, cut off the head! above, and pour clarified butter over it. split it down the back, and take out the bone. Sprinkle over the inside some bay salt and pepper, roll it up tight, and lay it in the pot. Time, three-quarters of an hour to one hour Cover it closely, and let it bake an hour. to boil the lobster. Take it out, and lay it on a coarse cloth to drain ; when cold put it into a pot that 902. One lobster ; two ounces of butter ; will just hold it, and cover it with clarified Cayenne pepper ; mace and white pepper ; clarified butter. butter. Take from a hen lobster the spawn, coral, Potted Char. flesh, and pickings of the head and claws, pound well and season with Cayenne, white Time, three hours. pepper, and mace, according to taste. Mix 900. Char; a few cloves ; mace ; nutmeg; it to a firm paste with good melted butter. pepper and salt ; a little clarified butter. Pound and season the flesh from the tail Cut off the fins and gill covers of the char, and put it into a pot, and then fill with the clear them from the internals, and the blood other paste. Cover the top of each pot with from the backbone, dry them well with a clarified butter, and keep it in a cool place. soft cloth, and lay them out on a board, strew a large quantity of salt over them, and Potted Smelts. let them lie all night. Next day clear them Time, three-quarters of an hour. from the salt, and wipe them dry ; pound 1903. Smelts ; pepper ; salt; mace; and some cloves, mace, and nutmeg together butter. very fine, sprinkle a little inside each fish, | Draw the smelts, dry the gills (taking care anu a good deal of salt and pepper outside. to leave the roes), and scale them. Dry Put them close down in deep pots with their them thoroughly, season them with pepper, backs downwards, pour clarified butter over salt, and a little mace, arrange them in a them, set them in the oven, and let them re- I pot with pieces of butter over and around main there three hours. When they are them, tie them down, and bake them in a taken out of the oven pour off from them as stove oven for three-quarters of an hour. much butter as will run off, lay a board over When they are taken out of the oven stand the pots, and turn them upside down to let them aside until they are nearly cold, take the gravy run from the fish. Scrape off the salt and pepper, lay them close in pots of tight down in oval pots of the right size. them carefully out of their liquor, pack them the right shape and size with the backs up- wards, and pour clarified butter over them. and cover them with clarified butter. In a cold, dry place they will keep good Potted Shrimps. some time. 904. Shrimps ; pepper ; salt, and cloves. To Pot Lobsters. Shell the shrimps, season them with pepper, salt, and just a taste of pounded Time, three-quarters of an hour to one cloves, and put them down tight in pots, hour. the closer the better, as it is not well for the 901. One large or two small lobsters; butter to run in between them too much ; two ounces of fresh butter; beaten cloves ; put a little butter over them, set them for a mace; pepper; salt, and nutmeg ; clarified few minutes into a moderate oven, and butter. when cold just cover them over with clarified Take a fine lobster (or two small ones) butter. and boil it for three-quarters of an hour. When done, pick all the meat out of the Potted Crayfish. body, claws, and tail, add the spawn, and 905. One hundred and fifty crayfish ; beat it to a paste in a mortar; melt a quar- three ounces of fresh butter ; pepper; salt ter of a pound of fresh butter, add it to the land mace. meat with a seasoning of beaten mace, Pick out the meat from some boiled cray- cloves, pepper, salt, and nutmeg. When all fish, and pound them in a mortar with the To Collar Beef, Mutton, Veal, &c. 195 butter to a paste, seasoning them at the bunch of sweet herbs ; a sprig of parsley ; same time with the pounded mace, pepper, / peel of a small lemon. and salt. Put the paste into pots, pour for the Pickle.- A pint of salt and water ; over it clarified butter, and tie it closely half a pint of vinegar. over to exclude the air, and to prevent it Take a fine breast of veal, bone it, and from spoiling. take off the outside skin; beat it well with a rolling-pin, rub it over with the yolk of an To Collar Beef. egg, and strew over it the beaten mace and Time, six hours and a half. cloves, half a nutmeg grated, a little pepper 906. Eight pounds of beef ; a bunch of an of and salt, some sweet herbs and parsley shred fine, and the peel of a smali lemon savoury herbs; a large sprig of parsley ; pepper ; salt ; allspice, and nutmeg. minced. Then roll it up tight, wrap it in a For the Pickle.-One ounce of saltpetre ; clean cloth, bind it round with wide tape, two ounces of brown sugar; seven ounces and boil it two hours and a half in a large of salt. quantity of boiling water. When it is done, Take about eight pounds from a thin take it out, tie it at each end afresh with flank of beef, and rub it well with the above P 1 packthread, and put it between two boards, proportions of salt, saltpetre, and coarse with a heavy weight upon it, till cold. sugar; turn and rub it every morning for Then take it out of the cloth, and put it ten or twelve days. Then take out the e into a pickle made of a pint of salt and water bones and gristle, chop very fine a large and half a pint of vinegar. Boil together, sprig of parsley, and a bunch of savoury and set it to cool. herbs, pound a dozen allspice, and add it To Collar a Calf's Head. to the herbs with pepper, salt, and grated Time, three hours. nutmeg. Mix it all well together, and lay it over the beef. Roll the meat up as 909. A calf's head; a quart of milk ; tightly as you can in a round form. Cover pepper; salt ; pounded mace ; cloves, and it with a cloth, bind it with a wide tape, and nd half a nutmeg; a sprig of scalded parsley, boil it in a large quantity of water for six is and a small bunch of savoury herbs; six or hours and a quarter. When done, put it seven hard-boiled eggs. between two boards, under a weight, and for For the Pickle.- A pint of vinegar ; pep- let it remain until cold. Then remove the per i salt, and spice. tape and cloth, put a silver skewer through Take a calf's head with the skin on, scald it, and it will be fit to serve for luncheon, or off the hair, take out all the bones very breakfast. carefully, and lay it in some warm milk for a short time to make it white. Boil the To Collar a Breast of Mutton, or Lamb. tongue, peel it, and cut that and the palate Time, a quarter of an hour to the pound. into thin slices. Then make a seasoning of pepper, salt, the pounded cloves, and mace, 907. A breast of mutton, or lamb ; some half a nutmeg grated, the peel of a small pread-crumbs; pepper ; salt ; mace, and lemon minced, and the scalded parsley, and cloves well pounded ; yolks of three hard-herbs chopped very small. Spread the yolk boiled eggs; peel of half a lemon ; five an- of an egg over the veal, put a layer of the chovies. seasoning, the slices of tongue, and the Cut off the red skin, and take out all the palate, with the yolks of six hard-boiled bones and gristle from a breast of mutton, leggs, here and there. Roll it up very or lamb. Then place it flat and even on a tightly, put a cloth round it, then bind it table, and season it with pepper, salt, mace, with wide tape, and boil it gently for three and cloves pounded. . Take bread-crumbs, hours in sufficient water to cover it. When five anchovies washed and boned, the peel taken out, season the liquor with salt, pep- of half a lemon grated, and the yolks of three per, and spice, and add a pint of vinegar. hard-boiled eggs bruised small. Mix all / When cold, put in the collar. Serve it cut these together, lay the mixture over the in handsome slices, and garnished with meat, and then roll it up in a collar, tie it curled parsley. with wide tape, and either bake it in the oven, or roast or boil it. To Collar a Calf's Head with Oysters. Time, two hours, To Collar a Breast of Veal. 910. A calf's head ; a little milk ; white Time, two hours and a half. of one egg ; a teaspoonful of pepper; one 908. A breast of veal ; yolk of an egg; a of salt; two blades of pounded mace; a quarter of an ounce of beaten cloves ; a nutmeg ; half a pound of beef marrow; a mace; half a nutmeg ; pepper and salt; al sprig or two of parsley ; forty oysters. 13-2 196 To Collar Fish. Scald the hair from a calf's head, but leave a sprig of parsley; a little mixed spice; a on the skin. Divide it down the face, and pint of vinegar ; a little knotted marjoram take out all the bones carefully from the and thyme; twelve whole peppers; two bay- meat. Steep it in warm milk until it looks leaves. white, then lay it flat, rub it with the white Take some of the finest eels that can be of a beaten egg, strew over it the spice, pep-procured, and carefully extract the bones, per, salt, and nutmeg, forty oysters bearded without removing the skin. Spread the fish and chopped fine, a sprig or two of chopped out, and rub it well over with the sage parsley, and the beef marrow minced. Lay leaves and parsley finely chopped, and some these ingredients all over the inside of the mixed spices. Then bind the eels tightly up head, roll it up tight, wrap it in a clean with some broad tape, and put them into a cloth, bind it with tape, and boil it two stewpan of water with a handful of salt and hours. When almost cold, bind it up with two bay-leaves. Boil them for three-quarters a fresh fillet, and put it in a pickle of salt of an hour, and then hang them to dry for and water, with a pint of vinegar. twelve hours. Add to the liquor in which the fish were boiled a pint of vinegar, the Collared Mackerel. pepper, marjoram, and thyme. Boil it up Time, twenty minutes. for twelve minutes, and set it to cool for the time the eels are hung up. The fish must 911. Mackerel ; pepper; salt; mace; be unrolled carefully, and put into the pickle. nutmeg ; a bunch of parsley; a little Serve whole, or in slices, garnished with vinegar. parsley. Clean the mackerel, take off their heads, and cut them open, taking care not to cut Sprats Preserved like Anchovies. through the tender flesh. Lay them flat, and season the insides with pepper, salt, pounded mace, and nutmeg, and a bunch 913. To half a peck of sprats allow one pound of common salt ; two ounces of bay- of parsley minced fine, evenly spread over them. Roll them up, each one separately salt ; two ounces of saltpetre ; one ounce of salprunella ; a pinch of cochineal. in a cloth, tie them, and boil them gently in vinegar and water, with a little salt, for For half a peck of sprats, prepare the above seasoning pounded together in a twenty minutes. Take them out, put them mortar. If possible, the sprats should be in something deep, and pour the liquor over them to prevent the cloth sticking. The fresh from the sea, not even wiped, unless brought from market. Arrange them in a next day, take off the cloth, and replace acepan, with seasoning between each layer of the fish in the pickle with a little more fish, press them tightly down, and cover vinegar added to it. When they are sent them close, and in about four or six months to table, put some of the pickle in the dish they will be fit for use. For anchovy toast, with them, and garnish them with sprigs of or to make anchovy paste, fry them in but- fennel. ter, turning them carefully, not to break Collared Eels. them. Take off the heads, tails, and remove Time, to boil, three-quarters of an hour. the bones, beat them to a paste, put them into pots, and pour clarified butter over 912. Some large eels; twelve sage leaves; them. TO MAKE PASTES AND PASTRY. In the article on meat-pies and puddings same of powdered sugar, and the peel of a we have already given several modes of lemon grated : make a hole in the middle making puff paste. For tarts, tartlets, &c., of the flour, break in the yolks of two eggs, however, we shall here insert some of a reserving the whites, which are to be well finer character. beaten, then mix all well together. If the eggs do not sufficiently moisten the paste, German Paste. add half an eggshell of water. Mix all 914. Three-quarters of a pound of flour; thoroughly, but do not handle it too much. half a pound of butter; half a pound of Roll it out thin, and you may use it for all sugar; peel of a lemon; two eggs ; half an sorts of pastry. Before putting it into the eggshell of water. oven, wash over the pastry with the white Take three-quarters of a pound of fine of the beaten eggs, and shake over a little flour, put into it half a pound of butter, the powdered sugar. To Make Pastes and Pastry. 197 use. Feuilletage, or French Puff Paste. beaten eggs and three tablespoonfuls of 915. One pound of fresh butter; one cream. Let it stand a quarter of an hour, pound of flour: yolks of two eggs : a large then work it up, and roll it out very thin for pinch of salt ; a little water. Put a pound of flour dried and sifted into a bowl or on the pasteboard, break into it Light Paste, for Tartlets, &c. about two ounces of butter, then beat the 919. One pound of flour; twelve ounces of two eggs, stir into them a few of butter; one egg. spoonfuls of water, and add them gradually Wash the butter in water, to take out the to the flour, forming the whole into a smooth sait, and melt it without its being oiled. paste. Press the moisture from the re- When it is cool mix with it a well-beaten mainder of the butter, put it into the centre egg, and then stir it into a pound of flour, of the paste, and fold it over. Then dredge dried and sifted; work it into a thin paste, the board and rolling-pin with flour, roll the roll it out thin, and line the patty-pans as paste out very thin, fold it in three. roll it quickly as possible with it. When putting out and fold it again, and put it in a cold | the tarts into the oven brush the crust over place for three or four minutes. Again roll with water, and sift some pounded sugar it out twice, taking care the butter does not over them. Bake them in a lightly heated break through the paste; set it in a cold oven, and serve on a napkin, filling them place, and repeat again. It will then be fit with any preserve you please. for use. Croquante Paste. A Light Puff Paste-American. 920. One pound of flour; half a pound 916. One pound of sifted flour ; one of sifted loaf sugar; and the yolks of eggs. pound of fresh butter ; two teaspoonfuls of Pound and sift half a pound of loaf sugar; cream of tartar; one teaspoonful of soda; mix it with a pound of flour, and stir in a a little water. sufficient number of the yolks of eggs to Work one-fourth of the butter into the form it into a smooth paste. • Beat and knead flour until it is like sand ; measure the it well, roll it out to the size of the croquante cream of tartar and the soda, rub it through form, and about a quarter of an inch thick. a sieve, put it to the flour, add enough cold Rub the form with butter or beef-suet, and water to bind it, and work it smooth ; dredge press the paste closely over it to cut the pat- flour over the paste-slab or board, rub a tern well through. Then lay it on a baking- little flour over the rolling-pin, and roll the tin, brush it lightly over with the white of a paste to about half an inch thickness : beaten egg, sift sugar over it, and bake it in a spread over the whole surface one-third of slow oven. When done, take it carefully the remaining butter, then fold it up : from the tin, and cover it with any preserves. dredge flour over the paste-slab and rolling | If kept in a dry place it can be used several pin, and roll it out again ; then put another times. portion of the butter, and fold and roll again, and spread on the remaining butter, Frangipane Paste. and fold and roll for last time. 921. Half a pound of flour ; six eggs; a Very Rich Short Crust. little milk. Just moisten half a pound of flour with a 917. Ten ounces of butter ; one pound of little milk, put it into a delicately clean flour; a pinch of salt; two ounces of loaf saucepan, and beat it well together, then sugar, and a little milk. turn it out, and stir in six well-beaten eggs Break ten ounces of butter into a pound until sufficiently cold to make into a paste of flour dried and sifted, add a pinch of salt, with your hand. Use it for all sorts of tart- and two ounces of loaf sugar rolled fine. lets or entremets. Make it into a very smooth paste as lightly as possible, with two well-beaten eggs, and Brioche Paste. sufficient milk to moisten the paste. 922. Put in a bowl four ounces of the finest flour, add to it half an ounce of Ger- Paste for Castards. man yeast, beat up in a little warm water, so 918. Six ounces of butter; half a pound as to make a very soft paste. Cover it with of four ; yolks of two eggs; three table- a floured cloth, and then with a cover. Put spoonfuls of cream. it by the fire, and let it rise till it is more Rub six ounces of butter into half a pound than double its original size. Meantime, of flour. Mix it well together with two spread on the slab or pasteboard eight 198 Rich Pastes for Pastry.—Icing and Glazing. ounces of flour, make a hole in the middle cloth. Throw them into cold water, take into which put about six ounces of fresh them out and dry them on a table napkin. butter, a little salt, five whole eggs, and two Cut each almond into two or three pieces, spoonfuls of rich cream. Mix it all well up or cut them in shavings. Put them in a slow with the flour till it is a paste. Work it well oven, and let them get nicely coloured while with the hands, and then rub it to and fro you melt three-quarters of a pound of pow- on the slab with the paim of the hand three dered white sugar over the fire, stirring it or four times. Roll it out, spread the sponge lightly with a wooden spoon to prevent it or piece of leaven if ready over it, then tho- from burning. When it begins to bubble, roughly but lightly mix the two, the sponge and is a nice gold colour, put in the almonds and paste together. The paste must be hot. Lift the stewpan off the fire, and mix delicate and soft, but firm enough not to the sugar and almonds together. Keep the run on the pasteboard. If it should be too nougat very hot ; warm and slightly oil a slack add a little flour, if too firm, add tin sheet, and spread the nougat on it, press- another egg. When it is made, flour a cloth, ing it very thin with half a lemon. Have lay it in a basin, and put the paste on it, ready your mould or moulds nicely oiled, cover it with the cloth, and let it stay for and drained after oiling, and put in the twelve hours untouched nougat as quickly as you possibly can, Then take it out of the basin on the slab, pressing it flat with the lemon. shake flour over it, and knead it well. Re. If the nougat gets cold, it will be brittle, place it under its cover, and let it remain for and you will not be able to form it. You two or three hours. must not mind burning your fingers with it. It will require kneading again when used When the nougat is quite cold, turn it out or formed into the shape or shapes intended, of the mould, or moulds, fill it with whipped which may be just what you please. cream flavoured with vanilla, and serve on There is no end to the modes of using a napkin. brioche paste. Alone, as a large brioche, in To Ice or Glaze Pastry, or Sweet Dishes. balls for soup, with preserves in it, or as the crust of sweet vols-au-vent, it is equally 925. Whites of two eggs to three ounces excellent. of loaf sugar. . But it will not keep long, and should be To ice pastry or any sweet dishes, break made up and used the day after you have the whites of some new-laid eggs into a begun making it, according to the preceding large soup plate, and beat them with the directions. blade of a knife to a firm froth. When the pastry is nearly done, take it from the oven, Pate aux Choux. brush it well over with the beaten egg, and 923. Half a pint of water; four ounces sift the pounded sugar over it in the above of butter : a little lemon peel or lemon fla- proportion. Put it again into the oven to dry vouring; two ounces of sugar; a little salt ; / or set, taking care it is not discoloured. about four ounces of flour; seven or eight Or beat the yolks of eggs and a little warm butter well together, brush the pastry over eggs; a pinch of salt. Put into a stewpan the water, the butter, with it, when nearly baked, sift pounded the salt, and the sugar. Add the flavouring sugar thickly over it, and put it into the oven of lemon, or the peel minced as fine as pos- to to dry. sible. As soon as the water begins to boil, For raised, or meat pies, the yolks of eggs dredge in flour with your left hand, and stir must be used. with your right, till it forms a very thick paste, To Glaze Pastry.-Icing another Way. which will be in a few minutes. Take it off 926. White of an egg ; four ounces of the fire, and let it grow cold. Break an egg | double-refined sugar, with as much gum as into it, beat it together, and continue doing will lie on a sixpence. so till the paste is soft and will detach itself Beat the white of an egg to a stiff froth, easily from the spoon. add by degrees four ounces of powdered The paste is then ready for use. sugar, with as much gum as will lie on a Nougat. sixpence beaten and sifted fine ; beat or whisk it well for half an hour, then lay it 924. Nougat, which is a useful paste for over your tarts, and put them in a slow oven forming pretty sweet dishes, may be made as to set. follows: Take a pound of sweet (Jordan) almonds. 1 Red Currant and Raspberry Tart. blanch them, i.e., put them in scalding | Time, to bake, three-quarters of an hour. water, and then rub off their skins with a 927. A pint and a half of picked red cur- 200 Damson, Apricot, and Portuguese Tart. cupful of water; one of fine moist sugar; Damson Tart. lalf a nutmeg; yolk of one egg; a little loaf sugar and milk; puff paste. Time, to bake, three-quarters of an hour. Peel and slice some cooking apples and | 937. One pint and a half of damsons ; stew them, putting a small cupful of water five or six ounces of moist sugar; half a and the same of moist sugar to a quart of pound of puff paste. sliced apples, add half a nutmeg, and the Pick any stalks from the damsons and pile peel of a lemon grated, when they are tender them high in a dish, strew the sugar well set them to cool. Line a shallow tin pie-Lamongst the fruit a amongst the fruit, and pour in two or three dish with rich pie paste, or light puff paste, spoonfuls of water. Line the edge of the put in the stewed apples half an inch deep, pie-dish with a good puff paste, cover it with roll out some of the paste, wet it slightly paste, and bake it in a well-heated oven. A over with the yolk of an egg beaten with a short time before the tart is done, brush it little milk, and a tablespoonful of powdered over with the white of egg beaten to a stiff sugar, cut it in very narrow strips, and lay | froth, sift pounded sugar over it, and return them in crossbars or diamonds across the it to the oven for about ten minutes. tart, lay another strip round the edge, trim off the outside neatly with a sharp knife, Apricot Tart. and bake in a quick oven until the paste loosens from the dish. Time, to bake, half an hour to three-quarters of an hour. Apple Tart and Custard. 938. Some ripe apricots; puff paste; good moist sugar to taste. Time, to bake, three-quarters of an hour. | Divide a sufficient number of ripe apricots 935. Two pounds of apples; a quarter to fill the dish ; take out the stones, crack of a pound of sugar; peel of half a lemon; them, and blanch the kernels. Fill the dish one tablespoonful of lemon juice ; one pint with the fruit and some moist sugar to taste; of custard ; puff paste. lay the kernels at the top of the fruit; line the Make about a pound of good puff paste, edge of the dish with puff paste, and put on put a border of it round the edge of a pie- the cover as before. Glaze it a few minutes dish, and fill it with the apples pared, cored, before it is done, and put it into the oven and cut into slices; add the sugar, the again to set the sugar. grated lemon peel, and the juice with a small quantity of water. Cover it with a crust, Portaguese Tart. cut the crust close round the edge of the Time, to bake, half an hour. dish, and bake it. When done, cut out the middle of the crust, leaving only a border at 939. Puff paste; twelve golden pippins; the edge of the dish, pour in a good boiled some apricot jam ; une pint of milk; four, custard, grate a little nutmeg, on the top, bitter almonds; a quarter of a pound of and serve it up cold. sugar; a little cinnamon; twelve eggs; a | quarter of a pound of puff paste. Apple Tart with Quince. Cover the inside of a pie-dish with puff Time, to bake, three-quarters of an hour paste, lay in twelve golden pippins peeled, cored, and quartered, put over them a layer to one hour. of apricot jam; then boil, in a pint of new 936. Six or eight apples; the rind of a milk, four bitter almonds, a quarter of a lemon; three ounces of sugar ; one quince; pound of loaf sugar, and a piece of cinna- one ounce of butter ; puff paste. mon. When cool, stir in the yolks of twelve Pare, core, and cut into slices as many eggs well beaten, pour it over the apples and apples as required for the dish, and arrange jam, and bake. them neatly in it, then slice the quince and stew it in a little water with some sugar and Vols-au-Vent of Fruit. a piece of butter until quite tender ; add it, and sufficient sugar to sweeten the apples, Time, three-quarters of an hour. and the rind of a lemon grated ; place a 940. Only a really skilful cook can make band of paste round the edge of the dish, a vol-au-vent well. wet it, and place the cover of puff paste over It should be made of feuilletage paste it, press it down all round, cut the edge (see page 197). evenly, scallop it with a spoon or knife, Before folding the paste for the last time, decorate the top with paste cut into leaves brush it over with lemon juice. or forms, brush an egg over it, and bake in Lay it rolled the thickness you require on a moderate oven. a baking-sheet; put on it a plate or tumbler, Brunswick and Meringue Tarts, Mince Pies, &c. 201 and cut the paste neatly all round it, re-half of butter; peels of two lemons; three moving the trimmings; then brush it over ounces of loaf sugar. with egg on the top, but take care not to egg Well wash and drain three-quarters of a the edges, or it will not rise. pound of Patna rice, pour over it three pints Mark a circular incision on the top, an of milk, and stir it over or near a slow fire inch from the edge, with the knife held until the rice begins to swell; then draw it slanting towards the centre, so as not to cut to the side, and let it simmer gently until quite through, but to push the edges away tender. Then stir in two ounces and a half from each other. Put it in a moderate oven of butter, and three ounces of powdered to rise. It will be ready to take up in three- sugar, with a few lumps previously rubbed quarters of an hour. Then lift out the on the peel of two lemons to extract the marked-out cover, and hollow out the flavour; let it simmer again slowly for half doughy centre, without hurting the outside ; an hour, as the rice must be perfectly dry fill the centre with bread. and tender. Press it as smooth as possible Make it hot in the oven, brush it over into a mould which opens at the end, and with egg, and sift sugar thickly over it. let it stand until cold. Mark round the top Dry the glaze, and with care remove the rim with the point of a knife. bread. Puffs. Pound a pint and a half of strawberries or raspberries with finely rolled sugar, and fill Time, half an hour. the inside of the vol-au-vent with it. 944. Fine puff paste ; jam, or marma- Crown it with whipped cream, and serve. lade. Roll the paste to rather more than half • Brunswick Tart. an inch in thickness, and cut it in cakes with a tin cutter the size of the top of a . 941. Crust; eight or ten golden pippins; tumbler, then with a cutter the size of a one glass of sweet wine; four ounces of sifted wineglass mark a circle in the centre of the sugar; peel of half a lemon; one small stick larger round. Lay the puffs on tins, wet of cinnamon; half a blade of mace; some the tops over with a brush dipped in an egg good custard; vol-au-vent puff paste. beaten with a little sugar. Bake them in a Raise a crust as for vol-au-vent, pare and quick oven. When done, take out the core eight or ten golden pippins, put them centre, and fill with jam or marmalade. into a stewpan with a glass of sweet wine, four ounces of sifted loaf sugar, the peel of Mince Pies. half a lemon grated, half a blade of máce, Time, twenty-five to thirty minutes. and a small stick of cinnamon. Set them over a clear fire, and stew them slowly until 945. Puff paste; any of the mincemeats the apples are tender; set them in a cool given at page 205. place, and when cold place them in the tart Roll out the puff paste to the thickness of or vol-au-vent, and pour over them a little a quarter of an inch, line some good-sized good custard. patty-pans with it, fill them with mincemeat, cover with the paste, and cut it close round Meringae Tart. the edge of the patty-pan. Put them in a brisk oven. Beat the white of an egg to a 942. An open tart of any preserves, jams, stiff froth, brush it over them when they are or stewed fruit; whites of two eggs; a quar-baked, sift a little powdered sugar over ter of a pound of loaf sugar ; flavouring of them, replace them in the oven for a minute vanilla or lemons. or two to dry the egg. Serve them on a Make any nice rich tart of preserves, jams, tablenapkin very hot. Cold mince pies will or stewed fruit; whisk the whites of two eggs | re-warm and be as good as fresh. with a quarter of a pound of pounded loaf sugar and a flavouring of vanilla or lemon Fanchonettes-Entremets. until it can be moulded with a knife, lay it Time, to bake, twenty minutes, over the tart nearly an inch thick, and put it into the oven for a few minutes until it is 946. One pound and a half of rich puff slightly coloured. Serve it hot or cold. paste ; some apricot or strawberry jam ; some sifted loaf sugar. Sweet Casserole of Rice. Roll a pound and a half of rich puff paste out very thin, and lay half of it on a tin; Time, three-quarters of an hour. cover it smoothly with apricot or strawberry 943. Three-quarters of a pound of Patna jam, leaving a margin round the edge about rice; three pints of milk; two ounces and a half an inch wide, moisten it with a little 202 Canellons.—Darioles.—Puffs, &c. water or egg, and lay the other half of the Crusades. paste carefully over it, pressing the edges securely together, brush the top lightly over Time, a quarter of an hour. with water, and siſt powdered loafsugar thick- 949. Slices of stale bread; apricot, or ly over it ; mark the paste with the back of a any other jam, or preserve. knife in equal divisions, and put the tin in a Cut some rather thick slices of stale well heated oven to bake. When done, bread, and stamp them out with two fluted take it out and cut it with a very sharp tin cutters, one, half the size of the other, knife quickly through the divisions marked ; press the small piece of bread on the top of pile them, crossed, in a pyramid on the the larger piece, and then carefully scoop centre of a dish. out a hollow in the certre, leaving a border round the edge. Fry them a bright colour Canellons. in good fresh butter, drain them dry, and then pile apricot, or any other preserve in Time, ten or fifteen minutes. the centre, and serve them. 947. A quarter of a pound of flour ; two ounces of white sugar; a teacupful of melted Darioles—Entremets. butter ; a teaspoonful of essence of lemon ; some marmalade, or preserve. Time, twenty to thirty minutes. i Make the flour, pounded sugar, and 950. Yolks of six eggs; half a tablespoon- melted butter into a stiff paste flavoured ful of flour; one teaspoonful of grated lemon with a spoonful of essence of lemon : beat peel : sugar to your taste ; about a pint the paste well with a rolling-pin, and roll it and a half of cream ; a little puff paste ; as thin as a crown piece. Make small canes enough to line the moulds. of card paper of about three inches in Line some small dariole moulds with puff length, and one in diameter. Butter the paste, then make a batter as follows: outside well, and wrap each in some of the Beat together the yolks of six eggs, half a. paste, close it neatly on one side, and bake tablespoonful of flour, a little lemon peel, them in a quick oven. When they are done and sugar to your taste. Add as much good and cooled a little, take out the paper, and cream to the above ingredients as will fill fill them with marmalade, or preserve. your moulds. Bake the darioles in a quick oven. Canellons Glacés. Almond Darioles-Entremets. Time, ten to fifteen minutes. Time, twenty-five to thirty-five minutes. 948. Some puff paste ; a piece of butter ; | the yolks of one or two eggs ; some pow- 951. Half a pint of cream ; half a pint of dered loaf sugar. "milk ; about three or four ounces of pounded Roll out some puff paste quite thin to sugar ; two ounces of flour ; two ounces of about eighteen inches square, and cut it into quare, and cut it into fresh butter ; seven eggs; a little essence about twenty-four strips. Have as many of almonds, and enough puff paste to line pieces of beechwood turned, or as many the the moulds. made of cardboard, let them be about six Line some dariole moulds with puff paste. inches long. three-quarters of an inch in Then make a smooth batter with seven well- diameter at one end, and not more than half beaten eggs, the milk and cream sweetened an inch at the other. Rub them over with with the pounded sugar, the butter beaten butter, moisten one side of the strips of to a cream and the two ounces of fine flour. paste, and wind one round each of the Flavour it with essence of almonds, and moulds. Begin at the smallest end, so as three parts fil the day three parts fill the dariole moulds. Bake to form a screw four inches in length, lay them in a well-heated oven for the time them on baking tins, rather distant from each specified. When done, turn them very care- other, and half bake them in a quick oven. fully out, strew sifted sugar over them, and Then take them out, wet them over with serve. beaten egg, roll them lightly in powdered | Vanilla, or any other flavouring that may loaf sugar, and return them to the oven for be preferred, may be subslituted for the a few minutes, to give them a colour. As almonds, from which they take their name. soon as you take them from the oven, re- move the moulds, and lay them to cool. Spanish Puffs. - When served, fill them with preserved apri- cot jelly, or any marmalade that you may Time, to fry, twenty minutes. prefer, 952. One pint of milk; one pint of Tartlets of Various Kinds. 203 flour ; a little cinnamon; a very little al- place the rings on them. Put them into a mond powder, and sugar to your taste ; moderate oven for ten or twelve minutes, four eggs. and when done, fill the centre with any Put a pint of milk into a stewpan and let | preserve of apricot, strawberry, or orange it boil. Add the same quantity of flour by marmalade. Stamp out a little of the paste degrees, a teaspoonful at a time, stirring it rolled very thin in stars, &c. Bake them together till it becomes a very stiff smooth lightly, and place one on the top of each paste. Put it into a basin, or mortar, add tartlet. Serve them hot or cold. a little cinnamon, a little almond powder, and sugar to your taste. After you have Orange Tartlets. put in all the ingredients, beat them well Time, to bake, fifteen to twenty minutes. together for half an hour, adding, as you beat it, and by degrees, four eggs. Make 956. Two Seville oranges : a piece of some lard or dripping hot in an omelet-pan, butter the size of a walnut; twice the drop into it pieces of this paste of about weight of the oranges in pounded sugar ; the size of a walnut and fry them. puff paste. Take out the pulp from two Seville Pyramid of Paste. oranges, boil the peels until quite tender, 953. Some puff paste; apricot, straw- and then beat them to a paste with twice berry, and raspberry jam; dried fruit ; spun their weight in pounded loaf sugar, then add sugar ; yolks of eggs. the pulp and the juice of the oranges with Roll out some te about half ut half a piece of butter the size of a walnut, beat an inch thick, and cut it out with an oval i all these ingredients together, line some fluted cutter in different sizes, the first being P: the first haine | patty-pans with rich puff paste, lay the the size of the dish intended for use, and á orange mixture in them, and bake them. the last the size of a two-shilling piece. Arrange them on a paper placed on a bak- Green Apricot Tartlets. ing plate, brush them over with the volk of Time, fifteen minutes. egg, and bake them lightly. When done, and quite cold, place the largest on the dish, 957. Some green apricots ; six ounces of spread a layer of strawberry jam over it ; | sugar ; puff paste. . then the next size piece of paste, cover that Take some green apricots before the stone with jam, and repeat until you have piled | is hardened, and stew them gently in a very them all up. Place tastefully on the top a little water and four ounces of loaf sugar. few dried cherries, and spin over it a cara- When tender, add two ounces more sugar, mel of sugar. reduce the syrup until rather thick, add it to the apricots, and put the mixture into German Pastry. patty-pans lined with puff paste, and bake Time, fifteen minutes. them. 954. The weight of two eggs in butter, Paganini Tartlets. flour, and sugar ; any preserve you like. Time, fifteen minutes. Take two eggs well beaten, and mix them with their weight in flour and sugar. Beat 958. Whites of three eggs ; five ounces well together with a fork, lay half the paste of loaf sug he paste of loaf sugar; some apricot jam or orange on a tin, and put it into a brisk oven. When marmalade ; puff paste. a little set, spread over it preserve of apricot Beat the whites of the eggs to a froth. or strawberry jam. Then add the remainder then stir in the loaf sugar pounded fine, and of the paste, and bake it again till quite set. whisk it well to a very stiff froth ; have When cold, sift a little sugar over it, and ready some patty-pans lined with puff paste; cut it into narrow strips. put a spoonful of apricot jam or orange marmalade at the bottom of each and bake Tartlets: them, and when taken from the oven pile Time, fifteen to twenty minutes. the froth on each. 955. Some rich puff paste ; any preserve Lemon Turnovers. you please, or marmalade. Cut as many rounds of rich puff paste Time, to bake, twenty minutes. with a tin cutter as you require. Then cut 959. Three dessertspoonfuls of flour ; one an equal number, and press a smaller cutter of powdered sugar : rind of one lemon ; inside them to remove the centre and leave two ounces of butter; two eggs; and a a ring. Moisten the rounds with water, and ( little milk. 204 Lemon Ruffs.---Chocolate Tarts.- Jersey Wonders.. Mix the flour, sugar, and the grated rind Chocolate Tarts. of the lemon with a little milk to the consis- tency of batter, then add the eggs well 963. A quarter of a pound of chocolate; one small stick of cinnamon: peel of one beaten and the butter melted. Butter some tin saucers, pour in the mixture, and bake lemon ; two spoonfuls of flour ; six eggs; two spoonfuls of milk ; sugar to taste; a them in rather a quick oven. When done, wo take them out of the tins, cut them across, pinch of salt ; puff paste. fold them together, and place them on a Rasp a quarter of a pound of chocolate, Kaspa napkin with sifted sugar sprinkled over a small stick of cinnamon, and add the peel of half a lemon grated, a pinch of salt, them. and sugar to taste; well beat the yolks of eggs with two spoonfuls of milk, add it to Lemon Puffs. the other ingredients, and set them over the Time, six or eight minutes to bake. fire in a stewpan for about ten minutes, add 060. One pound and a quarter of loaf, the peel of half a lemon cut small, and then sugar; peel of two lemons; whites of three set it to cool ; beat up the whites of the eggs. eggs, put the mixture into a tart-dish lined Beat and sift a pound and a quarter of of with puff paste, cover it with the whisked loaf sugar. and mix with it the peel of two legg, and bake it. When baked, sift sugar lemons grated, whisk the whites of three over it, and glaze it with a salamander. eggs to a firm froth, add it gradually to the sugar and lemon, and beat it all together for Jersey Wonders. one hour. Make it up into any shape you 964. A quarter of a pound of sugar; please, place the puffs on oiled paper on a four ounces of butter; one pound of flour ; tin, put them in a moderate oven and bake three large or four small eggs ; a little nut- meg: Work the sugar and butter together till Lemon Tartlets. quite soft, throw in the eggs that have been Time, half an hour previously well beaten, and then add the flour and a little nutmeg, knead twenty 961. Four lemons; a quarter of a pound minutes and let it rise ; then roll between of sweet almonds ; a quarter of a pound of your hands into round balls the size of a loaf sugar ; rich puff paste. small potato, but do not add any more flour ; Cut the peels from four lemons, boil them flour your pasteboard lightly and each ball tender, and beat them to a paste, add a roll out into a thin oval the size of the hand. quarter of a pound of sweet almonds blan- cut with a knife three slits like bars in the ched and minced fine, a quarter of a pound centre of the oval, cross the two centre ones of loaf sugar pounded, and the juice of four with your fingers, and draw up the two sides lemons strained with the peel of one grated. Put the whole when well mixed into a stew between, put your finger through and drop it into boiling lard, which must be ready in pan, let it simmer to a very thick syrup, and pour it into a shallow dish lined with rich | when a nice brown, take them up with a a small stewpan. Turn as they rise, and puff paste, put small bars of paste across it, fork, and lay them on a tray with paper and bake it in a moderate oven a light co- underneath them. The lard must be boil- lour. ing before putting them in ; a stewpan wide Lemon Patties. enough to put three in at once answers best, and when the lard would froth too much add Time, about fifteen to twenty minutes. la little fresh before putting in any more. 962. Two penny loaves ; half a pint of When all are done save the lard in a basin, boiling milk ; peel of two lemons ; a quarter as it will answer, by adding a little more of a pound of butter ; three eggs; sugar to fresh, to use again. your taste. Grate the crumb of two penny loaves, Choux à la Comtesse. and pour on it half a pint of boiling milk. When cold, grate in the peels of two lemons, T'ime, to bake, till crisp. add the quarter of a pound of butter beaten 965. A quarter of a pint of water; two to a cream and the three eggs, adding pieces of butter the size of a walnut; two pounded sugar to your taste; well butter large spoonfuls of flour; two eggs; two some small cups, pour in the mixture, and tablespoonfuis of very strong coffee ; some bake them. When done, turn them out, very stiff icing; half a pint of cream and pour wine sa uce over them. I whipped. Arrowroot, Asparagus, and Bread Puddings. 209 Beat the butter to a cream, and mix it by three well-beaten eggs, and pour the whole degrees to the sugar pounded and sifted. | into a pie-dish, round which has been placed After they have been well beaten together, a border of puff paste. Grate a little nut- add the yolks of the eggs, and then the meg over the top, and bake it in a moderate whites which have been separately whisked. oven. Strew in the flour dried and sifted, the If boiled, it will take the same time. raisins stoned, and the rind of the lemon grated. Butter a mould, and lay thickly Asparagus Pudding. over it slices of candied orange and lemon peel. Then put all the other ingredients, Time, two hours. perfectly mixed, into it, tie it closely over, 994. Two dessertspoonfuls of minced and boil or steam it. Serve it with punch | ham ; a little milk; half a pint of asparagus; sauce. three dessertspoonfuls of flour ; four eggs. For a change, this pudding may be baked, | Mince a little lean ham very fine, and mix when it is called Prince Albert's Cake. it with four well-beaten eggs, a seasoning of pepper and salt, a little flour, and a piece of Anna's Pudding. butter the size of a walnut. Cut the green Time, one hour and a half to steam. parts of the asparagus into very small pieces, not larger than a pea, and mix all well to- 991. A quarter of a pound uf suet ; a quarter of a pound of bread-crumbs; one gether. Then add a sufficient quantity of tablespoonful of ground rice ; three ounces fresh milk to make the mixture the con- sistency of thick butter, and put it into a of loaf sugar; two eggs; rind of a lemon. well-buttered mould that will just hold it; Chop the suet very fine, and add to it the stale bread-crumbs, the ground rice, and the dredge a cloth with flour, tie it over the pud- rind of the lemon grated. Mix it well to- ding, and put it into a saucepan of boiling gether with the yolks of two eggs well water. When done, turn it carefully out on beaten. Butter a basin, and place the in- "a dish, and pour some good melted butter round it. gredients in it. Steam it. When served, pour over it a little melted butter and sugar, with half a glass of white wine, or serve the Brown Bread Pudding. sauce in a tureen. Time, three hours. 1 995. A large slice of brown bread; nearly Steamed Arrowroot Pudding. the weight in suet ; peel of half a lemon; Time, one hour. nutmeg, and mace; two or three ounces of 992. Two tablespoonfuls and a half of sugar ; two ounces of orange peel; a spoon- arrowroot; one pint of milk; four eggs;] ful of brandy; four eggs. sugar and flavouring to your taste. Grate a slice of brown bread, and mix First mix the arrowroot smooth in a few with it nearly an equal quantity of suet shred spoonfuls of cold milk, stir into it the re- very fine, a little nutmeg and pounded mace, mainder. Add four well-beaten eggs, and the peel of half a lemon, and two ounces of sugar and flavouring to your taste, put it candied orange peel chopped very small, into a buttered basin, tie it securely over, two or three ounces of powdered sugar, and and steam it for one hour, with the lid of the a spoonful of brandy. Mix all well together. saucepan close on. Then add four well-beaten eggs, butter a pudding mould, put in the mixture, and Baked Arrowroot Pudding. boil it. Time, one hour to one hour and a quarter. Plain Bread Pudding. 993. Three dessertspoonfuls of arrow- root; a pint and a half of new milk ; peel of Time, one hour and a half. half a lemon; a piece of butter the size of a 996. A quart of milk; a few slices of walnut ; moist or loaf sugar to taste; three bread; three eggs; a little grated nutmeg ; eggs, and a little nutmeg ; puff paste. sugar to taste. Mix into a rather thick smooth batter Pour a quart of boiling milk over some three spoonfuls of arrowroot with a little slices of bread, cover it over, and when cold, cold milk. Put the remainder of the milk beat it quite smooth. Stir in three beaten into a clean saucepan with the peel of half eggs sweetened to your taste. Add a little a lemon, and sugar to taste. When it boils, grated nutmeg, or lemon peel if preferred, strain it gradually into the batter, stirring it put it into a buttered basin, or a wet floured all the time, adding a piece of butter the cloth, and boil it. Serve with sweet, or size of a walnut. When nearly cold, stir in wine sauce. 14' 210 Bread, Bombay, Bakewell, and Bishop's Puddings. Bread Pudding. of fresh butter and loaf sugar to taste, and - Time, one hour, or more. when very light and well mixed, strew in 002. A pint of bread-crumbs; some new the spongecake grated or crumbled. Then stir it gradually into the cocoa-nut and milk, milk; peel of a lemon; a little nutmeg ; a which must have been previously set to cool; piece of cinnamon; sugar to your taste; add the brandy, and pour the mixture into four eggs. a dish lined with a rich puff paste, and bake Take a pint of bread-crumbs; put them it from one half to three-quarters of an hour. it into a stewpan with as much milk as will cover them; add the peel of a lemon grated, Bakewell Pudding. and a little nutmeg and cinnamon. Boil it for ten minutos, and then sweeten it to your 1001. Some puff paste; raspberry or any taste. Take out the cinnamon, and stir in other preserve ; yolks of eight and whites of the four well-beaten eggs. Beat all well to- two eggs; a quarter of a pound of sifted gether, and bake it for one hour. If boiled, sugar; a little almond flavour, or the peel and juice of two lemons ; four ounces of it will require rather more than the hour. butter. Bread and Butter Pudding. Line a dish with puff paste, and put in it Time, to bake, one hour. raspberry or any other preserve, about half 998. Slices of bread and butter ; eight an inch thick. Mix with a quarter of a pound of sifted sugar the grated peel and teaspoonfuls of white sugar ; three laurel juice of two lemons; then stir in the yolks leaves ; a pint and a half of milk; four or of eight and the whites of two eggs well five eggs. beaten, and lastly the butter, which only re- Put into a deep dish that will hold a quart quires melting and pouring off clear. Stir very thin slices of bread and butter, only all together until it is thoroughly mixed, half filling it. Stir into a pint and a half of cold milk eight teaspoonfuls of white pounded then pour it over the preserve, and bake in a quick oven. Halt the quantity will make sugar, three Spanish laurel leaves, and four five or six puddings, baked in buttered or five eggs well beaten. When all are well | mixed, pour it into the dish over the bread saucers lined with puff paste. and butter, and bake it in a quick oven. Bakewell Pudding with Almonds. An Economical Bread Pudding. Time, twenty minutes. Time, to bake, one hour and a half. 1002. Three ounces of raspberry or straw- berry jam ; three ounces of almonds; three 999. Any pieces of bread, crumb and ounces of bread-crumbs; three ounces of crust ; half a pound of raisins or currants ; sugar; three ounces of butter ; three eggs; peel of a small lemon grated ; a little nut- half a lemon; puff paste. meg ; two eggs; sufficient hot water or milk Line a pie-dish with puff paste, and lay to soak the bread. the jam over the bottom, mix the bread- Take any pieces of bread that may be left I crumbs with the pounded sugar, the butter from making stuffing or from other dishes, | melted, the grated rind and juice of a lemon, cut it into very small pieces, and pour over a little nutmeg, and the yolks of the eggs it sufficient boiling water or milk to soak it ; l well beaten. Stir all well together, and lay then beat it smooth with a fork, and stir l it over the jam ; twenty minutes will bake it. into it three ounces of fine moist sugar, a little nutmeg, the peel of a lemon grated, Bishop's Pudding," and half a pound of raisins or currants. Time, three-quarters of an hour. Mix all well together with two or three beaten eggs, and bake it in a buttered pie- 1003. One teacupful of ground rice; one dish. quart of milk ; four eggs; a flavouring of Bombay Pudding. lemon; sugar to taste ; a piece of puff paste; two or three tablespoonfuls of jam ; a round Time, three-quarters of an hour. of bread and butter. 1000. Half a pound of cocoa-nut; one Lay a covering of nice puff paste over a pint of milk; five eggs; a quarter of a pie-dish, spread on it a layer of jam ; cut a pound of loaf sugar; a quarter of a pound thin round of bread, taking off the crust; of fresh butter ; half a glass of brandy; one butter it well, and spread on it the jam, then penny spongecake; puff paste. mix a teacupful of ground rice very smoothly Scrape off the brown part from a cocoa-nut, with a quart of milk, add to it four eggs grate the nut fine, and boil it for about eight well beaten, sugar and lemon to taste ; pour or ten minutes in a pint of new milk. Beat it over the bread and butter, and bake in a five eggs well up with a quarter of a pound quick oven, Boiled Batter, Boston, and Biscuit Puddings. 211 Boiled Batter Pudding. white of one egg; a quarter of a pound of | butter ; half a nutmeg ; puff paste. Time, to boil, one hour and a quarter. Peel a dozen and a half of apples, take 1004. One pint of milk; one ounce of out the cores, cut them small, put them into butter; three eggs ; two tablespoonfuls of a stewpan that will just hold them with a flour. little water, a little cinnamon, two cloves, Mix two spoonfuls of flour to a smooth and the peel of a lemon. Stew over a slow batter with a little cold milk, then add the fire till quite soft, then sweeten with moist remainder of the milk, and stir in the but- sugar, and pass it througn a hair sieve, add ter, which should be previously dissolved; to it the yolks of four eggs, and white of add three well-beaten eggs, and when the one; a quarter of a pound of butter, half a batter is perfectly smooth, stir in a pinch of nutmeg, the peel of a lemon grated and the salt; pour it into a buttered basin, tie it over juice ; beat all well together, line the inside very lightly with a cloth dredged with flour, of a pie-dish, with good puff paste, put in and plunge the basin into a saucepan of the pudding and bake it. boiling water. Move the basin about for Biscuit Pudding. two or three minutes to prevent the flour settling in any part, and boil it. When Time, twenty minutes. done, turn it out of the basin, and serve it | 1008. Four or five plain biscuits ; half a with wine or sweet sauce. pint of milk ; peel of half a lemon; three ounces of butter ; two ounces of loaf sugar ; Rich Batter Pudding. | four eggs ; and a spoonful of brandy. Time, one hour to bake ; two hours to boil. Break four or five plain biscuits into small pieces, and boil them in half a pint of milk, 1005. Six eggs; six tablespoonfuls of with the peel of half a small lemon grated flour; one quart of milk. very fine ; beat it smooth, and then stir in Beat six eggs with the flour until very y the butter warmed, the sugar powdered, and light, then stir it into a quart of milk, beat the four eggs well beaten; mix all together, them well together; butter a dish, and put pour it into a buttered basin, and boil it. in the mixture; bake it an hour in a hot or When done, turn it out, and serve with wine quick oven. Serve with brandy or sweet sauce. -- sauce, or, instead of brandy or wine, lemon juice may be used. Black Cap Pudding. This pudding may be tied in a cloth or Time, one hour. put into a basin, and boiled two hours. 1009. One pint of milk; three tablespoon- fuls of flour; two ounces of butter; four Cheap Batter Pudding. eggs ; half a pound of currants. Time, to bake, one hour ; to boil, two Beat the flour into the milk until quite hours. smooth; then strain it into a stewpan, and 1006. Three eggs ; six dessertspoonfuls of simmer it over the fire until it thickens ; stir flour; one quart of milk ; two tablespoon- in the butter, and when cold add the yolks fuls of sugar ; one of butter; half a nut- of the eggs well beaten and strained, and meg ; a little salt and essence of lemon or the currants washed and dried ; put the bat- peach water. ter into a buttered cloth, tie it tightly to- Beat the eggs with the flour until very gether, and plunge it into boiling water, light, then stir into it very gradually a quart moving it about for a few minutes that it of new milk, add the butter dissolved and may be well mixed, or it may be boiled in a the sugar, flavour it with a teaspoonful of buttered basin, which is far better. essence of lemon or peach water, and half a Black or Red Currant Pudding, nutmeg grated. Beat it all well together, and bake it in a buttered basin or mould for Time, two hours and a half to three hours. one hour. When done, turn it out and 1010. One quart of currants ; four ounces serve, or it may be boiled for two hours and of fine moist sugar ; suet crust. served with white sauce. Make with about a quart of flour a nice suet crust, and line a well-buttered basin Boston Pudding. with half of it; pick the stalks from the cur- rants, and put them into the basin with the Time, to bake, half an hour. sugar; cover over the top with a piece of 1007. Eighteen apples; two cloves; a the crust, press it tightly together round the little cinnamon; juice and per juice and peel of two edge, moistening it with a little water to lemons; sugar to taste ; yolks of four eggs; l make it stick, and cut it evenly round ; tie 14-2 212 Brandy, Brazenose, Bath, Cheese Puddings, &c. it up in a floured cloth, and put it into a Wyvern Puddings. saucepan of boiling water. If the pudding Time, to bake, twenty minutes. is made of red currants, add a pottle of 1014. Three-quarters of a pint of milk ; fresh raspberries. It will take from two to three three eggs; enough flour to make a thick three hours boiling in a basin, but if in a batter ; raspberry jam. cloth half an hour less will be sufficient. Make a nice batter of the milk, flour, and eggs. Butter some patty-pans. Pour the Brandy Pudding: batter into them till they are three-parts full. Time, to boil, one hour. Bake them. When done, place them on a 1011. Eight ounces of jar raisins, or some folded napkin, and put jam on the top of dried cherries; slices of a French roll; four them. ounces of ratafias or macaroons; two glasses Green Bean Pudding. of brandy; four eggs; peel of half a lemon; half a nutmeg ; one ounce and a half of Time, to boil, one hour. sugar ; one pint of milk or cream. 1015. Some old green beans; pepper and Line a pudding-mould with jar raisins or salt; yolk of one egg; and a little cream ; dried cherries, then with slices of French parsley arsley : and butter sauce. roll, next to which put ratafias or macaroons, Boil and blanch some old beans, beat then the fruit, roll, and cakes in succession them in a mortar with very little pepper and until the mould be full ; sprinkle in at times salt, some cream, and the yolk of an egg; two glasses of brandy; beat four whole boil the pudding in a basin that will just eggs, add to them a pint of milk or cream, hold it, and pour parsley and butter over it. the peel of half a lemon finely grated, and Serve bacon to eat with it. half a grated nutmeg. Let the liquid sink into the solid part ; then flour a cloth, tie it Brown Charlotte Pudding. tight over the mould, and boil it, keeping it Time, to bake, three hours. the right side up. Serve it out of the mould, and with sweet sauce. 1016. Some thin slices of bread and butter; a little brown sugar; some good baking ap- Brazenose College Padding. ples; two ounces of candied citron ; one ounce of orange peel ; peel of half a lemon Time, three hours and a half to boil. grated. 1012. Half a pound of bread-crumbs ; six Butter a pudding-mould thickly, sprinkle ounces of beef-suet ; six ounces of stoned brown sugar over the butter, and then line raisins; two tablespoonfuls of the best moist the mould with slices of bread thickly but- sugar: two tablespoonfuls of flour ; half a tered; cut some good baking apples into teaspoonful of mixed spice : a little salt ; / slices, place them in the mould in layers, four drops of essence of almonds; one egg; with grated lemon peel, candied citron, and a glass of sherry: nearly half a pint of orange peel, and a little sugar between each milk. layer of apples. When the mould is full, Mix the above quantities well and gradu cover the top with a slice of bread, pre- ally together, and when thoroughly beaten viously soaked in a little warm water. Bake up, put the pudding into a well-buttered it in a moderately-heated oven, turn it out mould, and boil it. Serve with brandy or of the mould, and serve it. wine sauce. Cheese Pudding. | Bath Pudding. Time, to bake, twenty-one minutes. 1012. Three-quarters of a pint of milk :/ 1017. Two eggs; half a teacupful of cream; three spoonfuls of flour; six ounces of but-1 a little salt and pepper; two large table- ter ; six eggs; nutmeg and sugar to taste; spoonfuls of rich grated cheese. peel of one lemon; half the juice; a little Well beat two eggs, add to them a teacup- brandy or ratafia ; some puff paste. ful of cream, a little salt and pepper, and Mix the milk and flour into a smooth th two large spoonfuls of rich grated cheese. hasty pudding. Pour it into a basin on the Mix all well together, and bake it in a quick butter, and stir it till the butter is melted. oven, When cold, add the eggs well beaten, sugar, nutmeg and the rind of a lemon, the juice Or- of half a lemon, and a little ratafia or Time, forty minutes, to boil. brandy. Bake it in a dish with a puff paste 1018. One egg; two tablespoonfuls of milk; on the edge. Put it in a brisk oven. Serve a quarter of a pound of grated cheese ; one with wine sauce. 1 tablespoonful of bread-crumbs. 214 Chocolate, Curd, Duke of Clarence Puddings, &c. Baked Chocolate Pudding. beat four eggs, and stir them into a pint of milk, with sugar to your taste, pour it by Time, to bake, from three-quarters of an an degrees into the basin on the other ingre- hour to one hour. dients, and let it stand one hour. Then dip 1026. Ten squares of chocolate; peel of the pudding cloth into boiling water, put one small lemon; a large cupful of milk; a the basin carefully into it, tie closely down, quarter of an ounce of gelatine ; three and boil it one hour. ounces of loaf sugar; whites of six eggs ; yolk of one ; puff paste. Chester Pudding. Dissolve a quarter of an ounce of gela- Time, to bake, half an hour. tine in a large breakfastcup of milk, and 4 1029. A quarter of a pound of loaf sugar; add it to the peel of a small lemon and two ounces of butter; four eggs : twelve nine or ten squares of chocolate grated ; bitter almonds ; twelve sweet almonds; the whisk the whites of six eggs and the yolk of rind and juice of one lemon; puff paste. one to a stiff froth, and stir it gradually into Put the butter into a stewpan with the the other ingredients, pour it into a dish, grated rind and juice of the lemon, the put a rich puff paste round the edge, and sugar, yolks of the eggs, and the almonds bake it in a slow oven. blanched and pounded : set them on the Cream may be used instead of the milk, stove, and stir them till they are hot. Line but with the latter it is very good. a dish with paste, pour the mixture in, and bake it. Beat up the whites of the eggs to Curd Puddings or Puffs. a strong froth, and mix a little powdered Time, a quarter of an hour. sugar with it. After it is baked put the 1027. Two quarts of milk; a piece of white froth on the top, dust some sugar well rennet ; a quarter of a pound of butter ; over it, and put it in a cool oven to take a crumb of a French roll or penny loaf; two little colour, take it out of the dish, and put tablespoonfuls of cream ; half a nutmeg ; it very carefully on a folded napkin, and one ounce and a half of sugar ; a glass of serve. white wine ; one spoonful of orange flower Cream Pudding. water. Time, half an hour. Turn two quarts of milk with rennet, press | 1030. One large cupful of rice ; a little the whey from it, rub the curd through a sieve, and mix with it a quarter of a pound á milk; two ounces of pounded sugar; three- quarters or half a pint of cream. of butter, the crumb of a French roll or a Boil the rice in a little water, strain it off, penny loaf, two spoonfuls of cream, a little and then boil it in milk until quite tender, pounded sugar, and a glass of white wine add the pounded sugar, and put it into a mixed with a spoonful of orange flower dish. Warm some preserved fruit in a little water. Butter small cups or patty-pans, cream, put it into the centre of the rice, and fill them three-parts full with the mixture, pour more cream over the whole. and bake them in a moderately-heated oven. When done, turn them out, and stick over Rich Cream Pudding. them a few slips of blanched almonds and Time, thirty-five minutes. orange peel cut into thin shreds. Sift sugar over them, and serve with a sweet sauce in a 1031. One pint of cream ; the crumb of a tureen. penny roll; eight ounces of almonds; one spoonful of rose-water ; yolks of six eggs; Duke of Clarence's Pudding. six ounces of citron and candied orange peel; Time, one hour. one glass of white wine ; a little salt. Boil a pint of cream, and then slice the 1028. Half a pound of sultana raisins ; l crumb of a roll into it. When cold, beat it one French roll ; one glass of brandy; one I very smooth. Mix in the almonds blanched of white wine; four eggs; one pint of milk; | aná pounded in a mortar with a spoonful of two ounces of citron ; and a little sugar. rose-water, a pinch of salt, the yolks of six Take a basin that will hold rather more beaten eggs, and the citron and orange peel than a pint, butter it well, and flour it, after sliced thin. Mix all well together, adding that turn the basin up to shake off any loose sugar to your taste, and bake it in a buttered flour; stick some raisins in various devices pie-dish. over it, up to the top. Take a French roll without the crust, grate it, and strew it thin Small Cocoa-Nut Puddings. and lightly over the raisins, then slices of Time, half an hour. citron and fruit alternately, with a glass of 1032. Two ounces of butter ; two ounces brandy and white wine poured over it. Well of sifted sugar; two ounces of cocoa-nut ; Cocoa-Nut, Apple Custard, and Cream Custard Puddings. 215 sifte two ounces of citron ; juice of half a lemon; | the edge of your dish, and return it to the peel of a whole one grated ; four eggs. Joven for a quarter of an hour. Melt the butter cut small, stirring in the Cream Custard Pudding. pounded and sifted sugar, and boil for one minute. When cool, grate in the cocoa-nut, Time, three-quarters of an hour. add the shred citron, the grated peel of a 1036. Six eggs; one quart of cream ; half lemon, and the eggs beaten well with the a nutmeg; sugar to your taste; a teaspoonful juice. Mix and put it into coffee cups, and of vanilla. bake them for half an hour. The same Beat the eggs very light, stir them into the quantity may be made into one pudding and cream, sweeten it to your taste, and add the baked longer. nutmeg and vanilla. Bake it one hour in a quick oven in a dish, with or without a bot- Grated Cocoa-Nut.-American. tom crust. 1033. One cocoa-nut; a clear strawberry Boiled Custard Pudding. or currant jelly. Take a large cocoa-nut, break it in pieces, Time, three-quarters of an hour. pare off the dark outside, and throw them 1037. Half a pint of milk ; half a pint of into cold water; grate the white meat of the cream ; four eggs; three ounces of sugar ; cocoa-nut on a very coarse grater, and with a little cinnamon. a broad fork heap it on a flat dish, and Boil a little cinnamon with the sugar serve it with any preserve. Or arrange it pounded and the milk and cream. When round a jelly flavoured with raspberry, cold, add the eggs well beaten, and stir it strawberry or any other fruit. over the fire until it thickens, then set it to get quite cold. Butter and flour a cloth, Apple Custard Pudding. and tie the custard in it, put it into a sauce- Time, to bake, thirty to thirty-five minutes. pan and boil it three-quarters of an hour. 1034. Ten or twelve good-sized boiling When done, put it in a basin to cool, then apples; a quarter of a pint of water, sugar untie the cloth, put a dish over it, and turn to taste ; the grated peel of one lemon; four the pudding carefully out. Serve it with eggs; two ounces of loaf sugar; half a pint silted sugar over it, and with wine sauce in a tureen. of cream ; half a pint of milk. Peel and core ten or twelve apples, and Baked Custard Pudding. boil them as for apple sauce, in a very clean Time, to bake, half an hour. saucepan, with a quarter of a pint of water, the peel of a large lemon grated, and moist, 1038. One pint of milk ; one of cream ; rind of half a lemon; eight eggs ; one ta- sugar to taste, beat them to a pulp and set blespoonful of flour; a glass of brandy; a them to cool. Make a custard with half a pint of cream, little nutmeg and sugar; puff paste. Boil the milk and cream with the lemon half a pint of milk, two ounces of sugar, and peel and the nutmeg, for half an hour; then four eggs well-beaten. Put the apple at the strain it into a basin to cool, add the eggs bottom of a pie-dish, pour over it the cus- well beaten with the brandy, pounded sugar, tard, and bake it in a moderate oven. and the flour. Mix all thoroughly together, and put it into a pie-dish lined at the bottom Cocoa-Nut Pudding and round the edge with puff paste. Bake Time, three-quarters of an hour. it for half an hour. 1035. Half a pound of cocoa-nut; one. This pudding may be boiled in a mould, pound of white sugar; six ounces of butter; and served with wine, brandy, or arrowroot six eggs; one wineglass of brandy ; one tea- sauce poured over it. spoonful of essence of lemon; half a nut. meg ; puff paste. Custard for Puddings. Grate half a pound of the white meat of a 1039. One pint of milk; two or three cocoa-nut; work a pound of powdered sugar eggs; three ounces of loaf sugar; one bay- into the butter, beat six eggs light, and add leaf; a little nutmeg; a saltspoonful of them to the sugar and butter, sprinkle the powdered cinnamon. cocoa-nnt gradually in, stir it well, add the To a pint of milk stir in the yolks of two brandy and the lemon flavouring with half or three beaten eggs, a little nutmeg and a nutmeg grated. Line a pie-dish with a cinnamon (should the flavour be liked), one rich puff paste, put the pudding into it, set bay-leaf, and the sugar pounded. Stir all it in the oven for half an hour. Have ready well together, and boil it to the thickness some of the paste rolled thin and cut out in- you require. When done, take out the bay. to leaves; make them into a wreath round leaf. 216 Curate's, Chancellor's, Carrot Puddings, &c. Curate's Puddings. of suet ; three ounces of loaf sugar ; three Time, twenty to thirty minutes. 1 eggs; some nutmeg ; and a little milk. Boil and pulp the carrots, add to them the 1040. Four ounces of flour; a quarter of bread-crumbs, the raisins stoned, the suet an ounce of sugar ; one-third of an ounce I chopped very fine a little nutmeg, and three of butter ; yolks of four eggs; whites of ounces of sugar pounded. Well beat the three ; one pint of milk ; peel of half a| three eggs, and add them to a sufficient lemon. Make the butter very hot in the milk, and into a thick batter, then put it into a but- quantity of milk to make the ingredients then pour it into a basin to cool. Stir intere tered pie-dish and bake it. When done, the flour very gradually, add the sugar turn it out and sift sugar over it. pounded, and the peel of the lemon grated. Whisk the yolks of four and the whites of Rich Carrot Pudding. . three eggs separately, and then beat them Time, to bake, one hour. well into the other ingredients. Butter some cups, half fill them with the mixture, 1043. Half a pound of carrots ; half a pound of bread-crumbs : yolks of eight eggs. and bake them for twenty or thirty minutes, according to the size of your puddings. whites of four ; half a pint of cream ; half a When served, turn them out on a dish, and pound of fresh butter; a glass of brandy : pour a little custard or wine sauce over three spoonfuls of orange-flower water; nutmeg and sugar to your taste ; puff paste. them. Scrape and grate the carrots, and add the bread-crumbs, beat up the eggs, and mix Chancellor's Pudding. them with the cream, then stir in the car- Time, one hour. rots and the bread-crumbs, the butter melted, 1041. Two spongecakes ; one French the brandy, orange-flower water ; sugar, and roll ; one pint of milk; peel of half a lemon; nutmeg. Mix all well together, and if not one ounce and a half of sugar; four eggs : sufficiently thin add a little more cream or four ounces of currants ; three ounces of milk, as it must be a moderate thickness. sultanas; some candied peel ; nutmeg. Put puff paste round your dish, pour in the Cut the citron or peel into long slices, and pudding, and bake it for one hour. put them in a star or any other form at the Cassel Pudding. bottom of a pudding mould, which has been greased in every part with warm butter ; Time, twenty or thirty minutes. fill in the spaces between the citron with 1044. The weight of two eggs in butter, currants and sultanas. Then put over them sugar, and flour ; peel of half a lemon a layer of spongecake or of roll, with a few grated. drops of melted butter over it, and then add Take the weight of two eggs, in the shell, some currants ; commence again with the in butter, sugar, and flour ; half melt the cake, placing some citron in occasionally, butter, beat the yolks and the whites of the and repeat it until the mould is nearly full. eggs separately, mix the butter and sugar did the sugar, grated lemon peel. and together, then the eggs with the grated a little nutmeg to the milk, and stir it into lemon peel, then stir in the flour. Butter the eggs well beaten. Mix all well together, your tins and fill them rather more than half and pour it into the mould over all the other full. Bake them in a moderate oven for ingredients, taking care it is quite full ; tie about twenty minutes or half an hour. a buttered paper over it, and let it stand to soak for nearly two hours. Then tie a thick Cold Pudding.–No. 1. . cloth over it, plunge it into a saucepan of Time, forty minutes. boiling water, and let it boil slowly for an | 1045. One pint of cream ; peel of one hour. When done, take it out of the water, | lemon ; one blade of mace; sugar to the and let it stand for four or five minutes be- taste ; yolks of six eggs; some melted cur- fore removing the cloth, then turn it out on rant or raspberry jelly. a hot dish, and serve it with a sweet or wine Take a pint of cream, the peel of a lemon, sauce in a tureen. a blade of mace, and sugar to the taste ; | boilſthese gently together until the peel is Carrot Pudding. tender ; take out the peel, beat it in a mor- Time, to bake, one hour. tar, pass it through a sieve, and put it to the cream ; pass the whole again through 1042. Three-quarters of a pound of car- the sieve, and let it stand till nearly cold, rots; half a pound of bread-crumbs ; athen stir it gently to the yolks of the eggs quarter of a pound of raisins ; four ounces' well beaten, mix all together and pour it Cold, Duke of Cambridge, and Cumberland Puddings. 217 it. into a moald. Stand the mould in a pan of Cup Puddings. boiling water, cover it over, and put hot Time, to bake, twenty minutes cinders on the lid. Set the pan over a slow fire, or stove, and let the pudding boil gently 1049. Three ounces of flour; three ounces for half an hour, putting more hot cinders of butter; two ounces of sugar; half a pint of milk. on the lid as the others get cold. Turn it out of the mould whilst it is warm, and let Beat the butter to a cream, add to it the it stand until quite cold. Serve it plain, or sugar pounded, stir in the flour, and mix it pour melted currant or raspberry jelly over | er with a pint of milk. Put the mixture into buttered cups, and bake them. No.2. The Coburg Pudding. Time, forty minutes. Time, three-quarters of an hour. 1046. Two ounces of arrowroot ; two. 1050. Some apples; half a pint of cream; ounces of sugar; one ounce of butter; two half a pint of milk; two tablespoonfuls of ounces of crystallized fruit; one cupful of arrowroot; two of sugar; some butter and cream ; one of milk ; and some ratafias. jam, or marmalade. Mix the arrowroot very smooth in the Fill a deep dish three parts full with apples milk, add the sugar, butter, and cream ; sliced very thin, sprinkle over them some boil it all together in a stewpan like a soufflé, 1 pounded sugar, and a layer of butter, and until it leaves the pan ; flavour it with what-then a layer of apricot jam, or of marma- ever you may fancy. Then stir in the crys- lade; mix the sugar and the arrowroot in a tallized fruit cut into small pieces, put it into little milk quite smooth, then add it gra- a wet mould, and when quite cold turn it dually to the cream and the remaining milk, out, and stick it all over with ratafia cakes. and stir it over the fire until it boils, pour it Make a thick custard, and when served, over the apples and jam, and bake it a nice pour it over the pudding. brown in a moderate oven. No. 3. Currant Dumplings. Time, to boil, one hour. Time, half an hour. | 1051. One pound of currants; three- 1047. Four eggs; one pint of milk; rind quarters of a pound of suet ; nine dessert- of half a lemon ; two ounces of sugar; two spoonfuls of flour: three teaspoonfuls of ounces of raisins ; four tablespoonfuls of powdered ginger; four eggs; one pint of marmalade ; and six spongecakes. milk. : Line a well-buttered mould with the two Wash, pick, and dry a pound of currants, ounces of raisins stoned and cut in halves ; l and lay them on a plate before the fire ; mix spread the cakes cut into slices with mar- nine dessertspoonfu nine dessertspoonfuls of flour with the pow- malade, and place them over the raisins in dered ginger, a pinch of salt, and the beef- the mould. Well beat the four eggs, add suet chopped very fine, add the currants, then to the pint of milk and sugar, with the land mix all thoroughly together : make the grated peel of half a lemon, stir all tho-whole into a light paste with four well-beaten roughly together, and pour it on the cakes | eggs and a pint of milk, roll it into large and marmalade, tie it down with buttered balls and put them into a saucepan of boiling paper and a cloth, and boil it slowly. water; move them frequently that they may not stick; and when done, serve them hot. Duke of Cambridge Pudding. Or make the pudding in the shape of a bolster, rolled in a cloth (previously dipped Time, to bake, three-quarters of an hour. into hot water and floured) tied tightly at 1048. One ounce of lemon peel : one each end, and put into a saucepan of boiling ounce of orange peel ; one ounce of citron ; water. It will take an hour and a half to six ounces of butter ; six ounces of pounded boil in this form. sugar ; yolks of four eggs; puff paste. Damson Pudding, Line a pie-dish with a rich puff paste, and lay over the bottom the candied orange, Time, three hours. lemon, and citron cut into thin slices; warm 1052. A pint and a half of damsons; six the butter and the sugar, add the yolks of ounces of moist sugar ; suet crust. the eggs well beaten, and stir it over the Make about three-quarters of a pound of fire until it boils, then pour it into the dish suet crust, line a buttered basin with it, re- over the sweetmeats, and bake it in a slow serving a piece for the top ; fill the basin oven. I with the fruit, add the sugar, and two table- 218 Date, Devonshire, Dutch, Eve's, Fig, and Fun Puddings. spoonfuls of water ; put on the lid, pinch ounces of apples; six ounces of sugar; six the edges of the crust firmly together; tie eggs; rind of one lenion; a little nutmeg over it a floured cloth, put the pudding into and allspice ; a glass of brandy. a saucepan of boiling water, and boil it from Chop the suet very fine, and add it to the two hours and a half to three hours. When grated bread, with the currants washed and done, turn it carefully out. dried, the apples minced up, the sugar pounded, the grated lemon peel, and the Date Pudding spice; stir all thoroughly together, and mix Time, four hours. it with the eggs well beaten. Boil it in a 1053. Half a pound of dates; half a pound buttered basin. of bread-crumbs ; five ounces of suet; six Fig Pudding. ounces of white sugar; two eggs; a pinch of salt ; and a little nutmeg. Time, to boil, four hours. Chop the dates and the suet very fine ;l 1057. Half a pound of bread-crumbs ; half add five ounces of sugar, half a pound of a pound of figs; six ounces of brown sugar : bread crumbs, a pinch of salt, and a little two eggs; a little nutmeg; a quarter of a. nutmeg ; mix all together with the eggs well pound of suet ; and a little milk; two ounces beaten, and boil it in a basin or a pudding of flour. shape for four hours. The figs and suet to be minced very fine, Devonshire Pudding. and well mixed with the bread crumbs, flour, sugar, and nutmeg; then stir all the Time, one hour. ingredients well together, and add two eggs 1054. Five eggs; one pint of milk ; two well beaten, and a little milk; press the wineglassfuls of brandy; slices of good plum-whole into a buttered mould, tie it over with pudding; the peel of half a lemon ; and a a thick cloth, and boil it. Serve it with little nutmeg. wine sauce or without, as you please. Make a custard with a pint of milk and five eggs well beaten, and flavoured with the Fun Pudding rind of half a lemon and a little nutmeg. Time, twenty minutes. Cut some cold plum-pudding into long nar- row slices, and let them soak in a little 1058. Some apples; a little sugar and brandy for a few minutes, then put them butter; apricot jam ; two spoonfuls of arrow- into a buttered mould, crossing them over root; half a pint of cream; half a pint of each other, and pour the custard over it. I milk. When the mould is quite full, tie a cloth Fill a large dish three-parts full with over it, and boil it for one hour. Send it to apples sliced very thin. Sprinkle some finely table with custard flavoured with brandy powdered sugar over them, and a very thin poured over it. layer of butter, and over the butter put a layer of apricot jam. Then take a stewpan Dutch Pudding or Souster. with two spoonfuls of arrowroot, a little loaf Time, to bake, one hour. sugar, half a pint of cream, and half a pint of milk. Stir it over the fire till it boils, 1055. One pound of butter; half a pint pour it over the apples, and bake it in a of milk ; two pounds of flour; eight eggs : | moderate oven until brown. four spoonfuls of yeast ; one pound of cur- rants ; a quarter of a pound of sugar. General Satisfaction. Melt a pound of butter in half a pint of milk; mix it into two pounds of flour, elght • Time, about half an hour beaten eggs, and four spoonfuls of yeast ; add a pound of currants washed and dried, a gill of milk ; an ounce of butter ; a spoon- 1059. Some preserve ; finger sponge-cakes; and a quarter of a pound of sugar beaten ful of flour ; the peel of a lemon ; yolk of of four and sifted. Bake it in a quick oven. an egg; a little nutmeg, and sugar to taste; This is a very good pudding hot; and whites of three eggs ; puff paste. equally so as a cake when cold. If for the Line a pie-dish with rich puff paste. Put latter, caraways may be used instead of cur- a layer of raspberry or strawberry preserve rants. at the bottom, then a layer of the finger Eve's Pudding. spongecakes, then a layer of the following mixture :--Take a gill of milk, one ounce of Time, to boil, three hours. butter, a spoonful of flour, and the peel of 1056. Six ounces of suet; six ounces of a lemon grated, and boil it until it thickens. bread crumbs; six ounces of currants ; six / When cold, add the yolk of a beaten egg, a Ginger, George, Gingerbread, and German Puddings. 219 little nutmeg, and sugar to your taste. Gingerbread Pudding. Cover the edge of the paste to prevent its Time, to boil, two hours. burning, and bake it in a moderate oven. Whisk the whites of three eggs to a stiff 1062. Six ounces of bread-crumbs ; six froth, lay it on the pudding when baked, ounces of suet ; two ounces of flour; half and put it again into the oven for a few a pound of treacle; a teaspoonful of ground minutes before serving. ginger. Grate six ounces of stale bread, and mix it with the suet chopped very fine, and two Preserved Ginger Pudding. ounces of flour. Add the ground ginger, and mix all well together with half a pound Time, one hour and a half to steam ; half of treacle. Put it into a mould, and boil it. an hour to bake. German Pudding. 1060. Six ounces of butter ; six ounces of flour ; a pint and a half of boiling milk ; Time, three hours to boil. six eggs: a little sugar; half a pound of 1063. Half a pound of treacle ; quarter of a pound of flour ; a quarter of a pound of preserved ginger. Stir the butter and flour over a slow fire. suet ; a teaspoonful of carbonate of soda ; Have ready a pint and a half of boiling a quarter of a pint of milk; one ounce or milk, and mix it gradually with the above | more of candied peel. over the fire. Add the beaten yolks and Mix the milk and treacle first ; put the half a pound of preserved ginger cut up fine, soda with the suet, flour, and peel ; rub all with the syrup belonging to it, and a little these together dry. Pour the treacle in, and powdered sugar. Well whisk the whites of boil it in a basin. the eggs, add them the last thing, place the Baked German Pudding. pudding in a mould, and let it steam. It is extremely good baked in a dish with puff Time, to bake, ten or twelve minutes. paste round it for half an hour in a moderate 1064. Yolks of four eggs; whites of three; oven. It may then be served hot or cold. two spoonfuls of flour; half a pint of cream; Half the quantity is enough for a moderate two spoonfuls of butter melted; two of wine; sized pudding a little nutmeg, and sugar to your taste. Mix the above ingredients well together; rubbing the flour smooth in a little cream, A George Pudding. and then adding the eggs, butter, some Time, three-quarters of an hour. sugar, and nutmeg. Bake it in cups in a brisk oven. 1061. Half a cupful of whole rice; a little milk ; peel of half a lemon ; twelve large German Pudding. apples; a glass of white wine ; yolks of five Time, to boil, one hour and a quarter. eggs; two ounces of orange peel and citron ; 1065. Two dessertspoonfuls of flour; one whites of five eggs ; puff paste. of arrowroot ; a pint and a half of milk ; a For the sauce. --Two glasses of wine ; al good sized piece of butter ; rind of a small large spoonful of sugar ; yolks of two eggs; lemon ; five eggs; a wineglass and a half of a piece of butter the size of a walnut. brandy; sugar to your taste. Boil the rice very tender in a small quan- Extract the flavour of a small lemon in a tity of milk, with the peel of half a lemon cut pint and a half of boiling milk, rub very thín. Let it drain, then mix with it a dozen smooth the arrowroot and the flour in a large apples boiled to a dry pulp. Add a spoonful or two of cold milk, and pour the glass of wine, the yolks of five eggs well. pint and a half of hot very gradually to it. beaten, two ounces of orange peel and citron Add the butter and the sugar, and stir it cut thin, and two ounces of sugar. Line a over the fire until it boils. Then take it off, mould, or basin with a rich puff paste ; e and stir in the yolks of five eggs, and then whisk the whites of the eggs to a very strong the whites well whisked. Well butter a froth, and mix them with the other ingre- mould, dust over a thick coating of sugar, dients. Fill the mould, and bake it a fine pour in the brandy, and then put in the pud- brown. Serve it turned out on a dish with ding. Tie it closely over with a cloth, and the following sauce :- Two glasses of wine, boil it. a spoonful of sugar, yolks of two beaten eggs, and a piece of butter the size of a wal. Rich German Pudding. nut. Simmer without boiling, and pour it to and from the saucepan till of a proper Time, one hour to boil. thickness, then pour it into the dish. 1066. A sufficient quantity of bread for 220 Ginger Puffs.-Gloucester, Ginger Puddings, &c. the size of the pudding ; a little milk ; five Gateau de Riz. ounces of butter ; five eggs; three ounces of Time, one hour to bake ; three-quarters of loaf sugar; peel of a lemon ; orange mar- an hour to swell the rice. malade. Pour some milk over some slices of stale! 1070. One quart of milk; four ounces of bread, and when thoroughly soaked, press it | good rice; four ounces of fresh butter; peel dry, and beat it into crumbs. Beat five of one large lemon ; three ounces of sugar ; ounces of fresh butter to a cream, with the six eggs; some grated bread. yolks of the eggs, and the peel of the lemon Well wash, pick, and drain four ounces grated. Beat these ingredients well into the "the of rice ; put it into a stewpan with a quart bread, and the whites of the eggs whisked of new milk, and the peel of a large lemon to a firm froth. Put a thick layer of this cut very thin. Let the rice swell slowly for mixture in a buttered mould, then a layer of three-quarters of an hour, then take out the orange marmalade, then of the mixture, re- lemon peel and stir in the butter and three peating this until the mould is full. When ounces of pounded sugar, the yolks of the boiled, turn it out on a dish, cover the top eggs well beaten, and the whites whisked with marmalade mixed with the juice of the separately. Butter a pudding mould, and lemon strained, and sweet sauce poured strew over it some grated bread; then pour round it. in the rice, and bake the pudding in a slow oven. Turn it out, and garnish with any Ginger Puffs. preserve or dried fruit. - Time, half an hour. 1067. Half a pound of flour ; four eggs; Greengage Pudding.' one teaspoonful of grated ginger ; a little Time, one hour, or an hour and a half. nutmeg ; a tablespoonful of loaf sugar; half 1071. Plain suet paste; some greengages. a glass of white wine. Add the grated ginger, pounded loaf Roll out some plain suet paste, and put it sugar, and nutmeg to the flour, and mix all over the inside of a buttered basin, then fill together with four eggs well beaten and the it with greengages picked from the stalks, half glass of wine. Bake them in cups in a and some good moist sugar ; put a cover of quick oven, and pour a little wine sauce over paste over the top, cut it even all round, tie them before they are sent to table. it in a floured cloth, and boil it for an hour or an hour and a half. When done, turn it German Puffs with Almonds. out of the basin, cut a hole in the top of the pudding, put in more sugar, and serve. Time, a quarter of an hour. Gooseberry, currant, or any ripe fruit, are 1068. Half a pint of cream ; yolks of six all made in the same manner. eggs; whites of four ; one tablespoonful of flour; two ounces of sweet almonds; and a little orange-flower water. Ginger Pudding. Beat the yolks of six eggs and the whites Time, three hours. of four separately, add them to half a pint of cream, the flour mixed very smoothly in la pound of flour; a quarter of a pound of | 1072. A quarter of a pound of suet ; half a very little cream previously, the orange- moist sugar; one good teaspoonful of ground flower water, and the almonds blanched and ginger. pounded. Beat all well together, and bake Chop a quarter of a pound of beef-suet them in buttered cups or in tins in a Dutch very fine ; mix it with the flour, sugar, and oven before the fire for about ten or fifteen ginger. Mix all dry, and put it into a well- minutes. Serve them with wine sauce. buttered basin. Boil it three hours, and, · Gloucester Puddings. when done, turn it out, and serve with white wine sauce. Time, half an hour. 1069. Three eggs; their weight in flour --- Dry Ginger Pudding. and butter ; twelve bitter almonds; and five ounces of sugar. Time, two hours. . Weigh the eggs in their shells, and take 1073. Two ounces of brown sugar ; two their weight in flour and in butter ; blanch ounces of fresh sweet suet ; four ounces of and pound twelve bitter almonds, roll the flour ; two teaspoonfuls of grated ginger. five ounces of sugar, whisk it well together Mix all well together, and put it dry into for half an hour, then put the mixture into a half pint basin, boil it two hours, and take pudding cups well buttered, only half full, great care that the water does not get into and bake them. I the pudding when boiling. Golden, Louis Philippe, Cheap Indian Puddings, &c. 221 of the pan wellheaped tableca pint of milk; one egg ; one buttered ; add a little one Golden Pudding. Hannah More's Pudding. Time, two hours and a half. Time, to boil, three hours. 1074. Quarter of a pound of flour; quarter 1077. Şix ounces of apples; of beef-siiet ; of a pound of bread-crumbs; quarter of a of bread; of raisins ; of sugar; and six pound of suet; quarter of a pound of sugar; eggs; three ounces of candied peel ; half a quarter of a pound of marmalade ; one nutmeg ; and a glass of brandy. Mix the six ounces of suet chopped very Mix these ingredients well together, put fine with the bread grated, the apples minced them in a buttered basin, and boil for the up, the raisins stoned and chopped, the specified time. sugar pounded, the citron cut into slices, Louis-Philippe's Pudding. and the nutmeg grated. Wen beat the six Time, half an hour. eggs, add them to the glass of brandy, and stir all together; boil it in a well-buttered 1075. Two pounds of apples; a spoonful | quart mould for three hours, mixing the of brandy; two ounces of sugar ; a piece of pudding the day before. cinnamon; four macaroons ; orange, or can- died lemon peel; apricot jam ; a little vanilla To Make Hasty Puddings. cream. Peel and core the apples without dividing Time, twenty minutes. them, and put them into a stewpan with a 1078. Half a pint of milk; one egg; one little water, and the bottom of the pan wellheaped tablespoonful of flour, and a little buttered ; add a little cinnamon, the brandy, salt; half a teacupful of cold milk. and the sugar. Put the pan over a slow fire Put half a pint of fresh milk into a sauce- to keep the apples whole. When tender, pan to boil ; beat an egg, yolk and white take them carefully out and put them into a together well, add to it a good tablespoon- dish or mould- the latter is the best-Soful of flour and a little salt, beat the egg that they may rise rather above the level of and flour together with a little cold milk to it. Put into each apple a spoonful of apri- make a batter. Pour it to the boiling milk, cot jam and a piece of orange or candied and keep stirring it until it is well boiled lemon peel ; powder the macaroons, and together. ! sprinkle them over the apples. Pour a thick i cream flavoured with vanilla over it, suffi- Oatmeal Hasty Pudding. cient to cover the whole, and bake it in a · Time, twenty minutes. moderate oven. 1079. Half a pint of boiling milk; half a This dish is excellent iced. teacupful of cold milk; one dessertspoonful Halliday's Warwickshire Pudding. of flour ; one of oatmeal ; a little salt. Boil half a pint of milk. beat the flour and Time, twenty minutes. oatmeal into a paste with cold milk, add to 1076. A quarter of a pound of fresh but it the boiling milk, and keep stirring it ter ; a quarter of a pound of pounded sugar; always in the same direction till it is done. a quarter of a pound of fine flour; four eggs; two tablespoonfuls of good cream ; Ice Pudding. two of brandy ; two ounces of candied orange or lemon peel; the juice and peel of 1080. Make a thin custard with the yolks of four eggs and one pint of milk, keeping out a one lemon. little to mix with some currants, raisins, Take a quarter of a pound of fresh butter, and the same of pounded loaf sugar, put crumbs of spongecake, candied lemon peel, citron and ginger, apricots, or any thing both into a basin, and stir them briskly with that is nice. Scald the currants and raisins, a wooden spoon until quite light, then adi! and mix them with the cold milk, then mix a quarter of a pound of fine flour, four well- | all together and put it into a deep jar. beaten eggs, two large spoonfuls of thick cream, and the same of brandy, a little can- Plunge the jar into a bucket of ice pounded died orange or lemon peel cut fine, the juice with salt, turning the jar every two hours, of a lemon strained, and the peel grated. and the inside occasionally. Flavour with Stir all well together, and bake it in small vanilla. tins for twenty minutes in a moderate oven. * Cheap Indian Puddings.' It will make five small puddings. Serve them with sauce in a separate tureen, made Time, to bake, two hours. with the juice of half a lemon, a spoonful of 1081. Half a pint of Indian (yellow) corn brandy, and a little pounded sugar mixed meal ; one quart of milk; half a teacupſul and warmed in some good melted butter. T of suet ; one teaspoonful of ground ginger ; 222 Fam Roly-poly, Fenny Lind, Fosephine Puddings, &c. two ounces of sugar; half a teacupful of Leche Crema butter ; one egg ; a little salt. Stir the corn meal very gradually to a Time, from eight to ten minutes. quart of boiling milk, When it has cooled, 1085. Three eggs; a pint and a half of add a little salt and half a cupful of suet | milk; four tablespoonfuls of best wheat chopped very fine, or the same quantity of flour; two ounces of finely-powdered loaf butter, put to it half a nutmeg grated, a tea- sugar; grated rind of one lemon ; half a spoonful of ground ginger, one well-beaten pound of macaroons. egg, and two ounces of pounded sugar, or Beat up three eggs, leaving out two of the sugar made into a syrup ; put it into a but whites, and add to them gradually a pint tered dish and bake it. and a half of milk; then mix carefully four tablespoonfuls of fine wheat flour, and two Jam Roly-poly Pudding. ounces of finely-powdered loaf sugar, with Time, two hours. grated lemon peel to give a flavour. Boil 1082. Half a pound of suet crust ; half a these ingredients over a slow fire, stirring constantly to prevent their burning, until the pound of jam. Make a light suet crust and roll it out flour is quite dissolved. Prepare a shallow dish, with half a pound of ratafia cakes at rather thin, spread any jam over it, leaving | the bottom, and when the créma is suffi- a small margin of paste where the pudding ciently boiled, pour it through a sieve upon joins. Roll it round, and tie it in a floured the cakes. This delicious dish is always cloth, put it into boiling water, and in two served cold ; just before sending it up some hours it will be ready to serve. finely-powdered cinnamon should be dusted Jenny Lind Pudding. thickly over it. Time, half an hour. Leicester Pudding. 1083. One lemon ; four eggs; one break- fastcup of white wine ; four sponge biscuits; Time, two hours and a half. a quarter of a pint of cream; half a small 1086. One teaspoonful of carbonate of pot of any preserve ; and some whipped soda ; two teacupfuls of flour; a quarter of cream. a pound of suet ; half a pound of stoned Put the juice and the grated peel of the raisins; one tablespoonful of sugar; half a lemon into a stewpan, with the yolks of four pint of milk ; peel of half a lemon; and eggs well beaten, and stir the whole over the some nutmeg. fire until nearly boiling. Have ready the Mix the carbonate of soda with the flour, whites of the eggs whipped to a stiff froth, the suet chopped very fine, the raisins stoned, and stir them into the yolks, adding half the the sugar, grated lemon peel, and nutmeg; breakfastcup of wine. Put the sponge bis- mix all together with a pint of milk, put it cuits into a dish, pour over them the re-into a basin or mould, boil it two hours and mainder of the wine, and when soaked, lay a half, and serve it with sweet sauce. over them some preserve, and pour the cus- tard made from the lemon and the yolks of Lemon Dumplings. the eggs over them, then pile some whipped cream on the top, and ornament it with Time, three-quarters of an hour. harlequin comfits. 1087. Half a pound of grated bread ; Josephine Puddings. half a pound of suet; one lemon ; four ounces of loaf sugar; two eggs. Time, half an hour. Chop the suet very fine and mix it with 1084. The weight of three eggs with their the grated bread, the sugar pounded, and shells on in flour, sugar, and butter ; two the peel of the lemon grated ; mix these all small lemons. well together with two well-beaten eggs; Beat the butter to a cream, then add make it into small balls, or boil it in a gradually the sugar pounded, and the grated basin. lemon peel; stir in the eggs well beaten, and then the flour dried before the fire. Beat Lemon Pudding: all well together, half fill some cups or Time, to bake, one hour. moulds, well buttered, with the mixture, and 1088. One pint of bread-crumbs; nine put them into the oven the moment the flour teaspoonfuls of crushed sugar ; a lump of is added. Bake them in a quick oven for butter the size of a small egg; a pint and a half an hour, or longer should it be a slow half of milk; six or seven eggs; peel of one one. Serve them quickly with wine sauce large lemon. poured over them. | Šift a pint of stale bread crumbs through Lemon Suet, Leaming ton, Kensington Puddings, &c. 223 a colander, add nine teaspoonfuls of sugar grated, three ounces of pounded sugar, a crushed small, and a lump of butter the size piece of butter the size of an egg, and the of a small egg. Boil a pint and a half of yolks of five or six eggs well beaten. Mix milk, pour it over the bread, stir it together, I all thoroughl ogether, pour it into a dish, and leave it until cold, then stir into it six or and bake it carefully. Put the juice of the seven well-beaten eggs, and the peel of a lemon into a basin, add three ounces of large lemon grated. Put it into a mould or sifted sugar, beat it well, and stir it into the basin, and bake it in a quick oven for one whites of the eggs whisked to a very stiff hour. To be eaten hot or cold. froth. Put a layer of apricot preserve over the top of the pudding, pile the whisked Plain Boiled Lemon Suet Pudding. whites of eggs over it, and place it in the Time, to boil, three hours and a half. oven to bake lightly. 1089. Three-quarters of a pound of bread- crumbs; six ounces of beef suet ; four The Kensington Pudding. ounces of flour; a quarter of a pound of fine Time, to boil, two hours and a quarter. moist sugar; one large or two small lemons; three eggs; and milk. 1092. Two ounces of flour ; two ounces Add to three-quarters of a pound of bread- of bread-crumbs; quarter of a pourd of crumbs, six ounces of suet finely chopped, pounded loaf sugar; quarter of a pound of the sugar, and the peel of the lemon minced finely-chopped suet ; the juice of a lemon, or grated, with the juice strained ; mix all and the peel grated; one spoonful of mar. thoroughly together, and then stir into it malade; yolks of two eggs, the white of one three well-beaten eggs, and sufficient milk well beaten. to make the whole into a thick batter, pour thick batter. pour! Mix all these ingredients well together, Mix all the it into a buttered mould, and boil it for and garnish the top with raisins. three hours and a half. Serve with sifted The sauce : Two ounces of white sugar; sugar over it, wine sauce in a tureen, one spoonful of marmalade; juice of a lemon; half a wineglass of sherry. To Leamington Pudding. be put in the last thing; all to be well mixed together, and poured over the pud- Time, one hour. ding cold. 1090. Two ounces of flour; two ounces of sugar; two ounces of butter ; yolks of Queen Mab's Pudding. three eggs, white of one ; a little apricot Time, half an hour. jam : half a pint of cream. 1093. One pint and a half of cream, or a Stir into two ounces of flour the same I pint of milk and half a pint of cream ; peel weight of pounded sugar, and mix with it of one lemon ; six bitter almonds ; one the butter meited, the cream, and the yolks .. Yk ounce of isinglass ; five ounces of sugar : of three eggs, with the white of one. When yolks of six eggs; two ounces and a half of ali are well stirred together, put the mixture into three oval-shaped moulds, or tins, about dried cherries; three ounces of preserved ginger ; two ounces of candied orange peel; an inch deep, but each one smaller than the one ounce of pistachio-nuts. other. Bake them for one hour, and when Blanch and bruise about six bitter al- done, put them on a hot dish, the largest at the bottom, then a thin layer of jam, then monds, cut the peel of a lemon very thin, and put both into a clean stewpan with a the next size, then jam, and the smaller one at the top. Serve it with wine sauce. pint of milk ; stir it at the side of the fire This pudding may be placed on a dish in until at the point of boiling, and the flavour of the lemon and almonds is well drawn the same way, without the jam, and sugar out. Then add an ounce of isinglass, and sifted over it. a very little salt. When the isinglass is dis- Aunt Louisa’s Pudding. solved, strain the milk through a muslin into another stewpan, and add the sugar Time, three-quarters of an hour. broken, and the cream ; just allow it to boil, 1091. One pint of grated bread ; a pint then stir quickly in the yolks of the eggs and a half of milk ; half a pint of cream: well beaten, and stir it constantly and care- six ounces of loaf sugar; two ounces of fresh fully to prevent its curdling, until it becomes butter; peel and juice of one lemon ; five the thickness of a good custard ; then pour eggs. it out, and again stir it until nearly cold ; Pour over a pint of grated bread a pint then mix with it the dried cherries, and the and a half of warm milk, stir it well together, citron cut into shreds. Rub a drop of oil and then add the cream, the peel of a lemon over a mould, pour in the mixture, and set Macaroni, Michael Angelo and Montreal Puddings. &c. 225 five well-beaten eggs, pour it over the bread For sauce.-Yolks of four eggs ; milk or and marmalade, and tie the mould tightly cream ; brandy or rum; citron or orange over ; put it into a saucepan of boiling water, cream. and let it boil twenty or twenty-five minutes. Mix the curd prepared as for cheese, with When done, turn it out, after allowing it to the yolks of eight or ten well-beaten eggs, settle for a minute or two, and serve with a and the whites whisked to a stiff froth, the plain pudding sauce or not. raisins stoned and soaked in brandy, the pounded sugar, cinnamon powder, citron cut Macaroni Pudding. into slices, and the brandy and rum. Well Time, one hour and a quarter, to bake and carefully mix all these ingredients toge- and simmer. ther in a large basin. Then take a small well-cleaned stewpan, and butter the inside uo. Two ounces and a half of macaroni; I thickly: add two handfuls of crust of bread one quart of milk; four eggs; a wineglass grated fine : shake it grated fine ; shake it round so as to line the of brandy or raisin wine ; peel of one small stewpan; then put in the pudding, and let lemon. it bake gently for two hours and a half, till Simmer the macaroni in a pint of new the outside is brown. milk, and the peel of a small lemon, for Should it be difficult to obtain the curd, a about three-quarters of an hour, or until it com un it compound of milk or cream and fine crumbs is tender ; take out the lemon peel, and put of bread will answer the purpose. the macaroni into a pie-dish with a good puff od puff. When done, the pudding must be placed when done the pudd paste laid round the edges. Well beat the in a hot dish, and a sauce poured over it eggs, add the sugar pounded, the glass of made of the yolks of four well-beaten eggs, brandy or raisin wine, and stir all into the mixed with milk or cream, and a glass of other pint of milk; pour it over the maca- brandy or rum mixed with it, and some roni, and bake the pudding in a moderate citron. Or, instead of the sauce, orange oven. cream if preferred. Baked Macaroni Padding with Almonds. Montreal Pudding. Time, one hour; three-quarters of an hour Time, three hours. to simmer the macaroni. | 1104. Three eggs; a wineglass of milk; 1102. A quarter of a pound of pipe maca- | two ounces of brown sugar; a quarter of a roni; one pint of good cream ; one quart pound of flour ; seven ounces of bread- of new milk; a piece of butter the size of an crumbs, and a little nutmeg. egg; a quarter of a pound of loaf sugar ; | Beat and strain the eggs through a sieve, six or seven eggs; a little nutmeg ; one and mix them with the milk, sugar, and nut- ounce of bitter and sweet almonds. meg. Add the flour gradually, and mix it Break a quarter of a pound of pipe maca- well together. Then stir in the bread. roni into small pieces, and soak it for a few crumbs, and beat all together for at least hours in a pint of cream and a quart of new half an hour before putting it into the sauce- milk ; then set it over a slow fire to simmer pan. Well butter an earthen mould, or until tender, adding an ounce of sweet and basin, put in the mixture, tie it tightly over, bitter almonds blanched and chopped fine. and let it boil three hours without stopping, Then mix with six or seven well-beaten eggs, | Half a pound of stoned raisins may be a piece of butter the size of an egg, and a added for a change. quarter of a pound of loaf sugar pounded fine. Add it to the macaroni and milk, beat all Boiled Meal Pudding-American. well together, and pour it into a buttered Time, two hours. dish, grate a little nutmeg and lemon peel 1105. Half a pint of Indian, or corn meal; over the top, and bake it for an hour in a a quart of milk; three or four eggs; a tea- moderately-heated oven. spoonful of salt. On half a pint of Indian meal pour a Michael Angelo. quart of boiling milk, stirring it all the time. 1103. Two pounds and a half of curd, pre- Add a teaspoonful of salt, beat three or four pared as for cheese; eight or ten eggs; one eggs very light, and when the batter is nearly pound and a quarter of raisins ; six ounces cold, stir them into it. Put the pudding of white sugar; half an ounce of cinnamon into a tin mould, or a cloth, and boil it for powder; a quarter of a pint of mixed brandy two hours. When done, serve it with and rum ; three ounces of citron; some butter and syrup, or with any sauce you grated crust of bread; some butter. I please. 15 Norfolk, Neapolitan, Orange, Oxford Puddings, &c. 227 Norfolk Dumplings. Orange and Batter Pudding, Time, to boil, a quarter of an hour. Time, one hour. 1114. Take about a pound of dough from 1118. One pint of milk; two ounces of a baking of light bread, and divide it into sugar ; four dessertspoonfuls of flour ; four · small pieces, mould them into dumplings, eggs; and a small jar of orange marmalade. drop them into a saucepan of fast boiling Mix the flour very smooth in a little milk, water, and boil them quickly. Send them then add the remainder with the pounded to table the instant they are dished up with sugar and the eggs well beaten. Stir it well wine sauce, or melted butter sweetened. w together, and put it into a buttered basin ; tie it closely over, and boil it for one hour. When done, turn it out, and put the mar. Boiled Neapolitan Pudding. malade on the top. Time, one hour to boil. Boiled Rhubarb Pudding. I115. Half a pound of puff paste ; some i apricot or any red preserve; three quarters Time, two hours to two hours and a hali. of a pint of boiled custard. 1919. Four sticks of rhubarb; four ounces Butter a cake tin, from which the bottom of moist sugar ; rather more than half a can be removed, and lay on it a piece of pound of suet crust. puff paste; over the paste a layer of apricot Line a buttered basin with a good suet jam, then of paste, and on that any red crust, wash and wipe a few sticks of rhu- preserve. Repeat the lave ers of paste and barb, and pare off the outside skin, cut it preserve until the mould is full, tie it over, | into small pieces, fill the basin with it, and take great care that the water does not strewing in the moist sugar, and cover it get into it. with the crust. Pinch the edges together, When done, carefully remove it from the tie over it a floured cloth, put it into a sauce- tin mould, and serve it with boiled custard pan of boiling water and boil from poured over it. Eggs chopped fine may be hours to two hours and a half. When done, used instead of preserve. turn it out of the basin and serve with sugar handed. Orange Pudding. Oxford Puddings. Time, twenty minutes. Time, until brown. 1116. A piece of butter the size of a wal- 1120. Two ounces of bread-crumbs ; four nut; five yolks of eggs; rind and juice of ounces of currants; four ounces of suet ; two oranges; two teaspoonfuls of powdered three tablespoonfuls of flour ; peel of two white sugar, or to your taste ; puff paste. lemons; two ounces of sugar ; two eggs; Put a small piece of butter into a stewpan; half a pint of milk ; one ounce and a half break into it the yolks of five eggs, then of orange peel. grate the rind of the two oranges into it, and Grate the bread, and mix it with the suet squeeze the juice in through a sieve to catch chopped very fine, the flour, peel of the the seeds and pulp. Add as much lump lemons grated, the sugar, the currants sugar as will make it pleasant, the quantity washed and dried, and the candied peel cut depending on the acidity of the oranges, up very small. Mix all well together with and stir it over the fire till it becomes as thick the eggs well beaten, divide it into equal as custard. Line a tart dish with puff paste, portions, and fry them a nice brown. Serve put in the orange custard, and bake it. them with sweet sauce. Flour may be used instead of the bread. Small Orange Pudding. Omnibus Pudding. Time, a quarter of an hour. Time, to boil, four hours. 1117. Two eggs, with their weight in 1121. Four ounces of raisins ; four ounces butter and sugar; five tablespoonfuls of of currants; four ounces of suet ; a quarter grated bread ; six tablespoonfuls of orange of an ounce of fine moist sugar ; four ounces marmalade. of carrot ; four ounces of potato ; a little Well beat the eggs with their weight in salt and nutmeg. sugar and butter, then stir in the bread- Grate the carrots and the potatoes, and crumbs and the marmalade. Mix all well add them to the raisins stoned, the currants and put the mixture in small tins washed and dried, the suet chopped very well buttered. Bake them in a moderate fine, and the moist sugar; flavour with a oven. little grated nutmeg, and add a pinch of 15-2 228 Plain, Polka, Portugal, Pumpkin, Christmas Puddings. salt. Put it into a basin, and boil it. their oiling. Boil the remaining pint of When done, turn it out and serve with milk, and when quite boiling add it to the brandy sauce. mixture, stir it till quite smooth and thick, and put it into a mould. Ice it if conveni- A Plain Pudding. ent, otherwise keep it in a very cold place Time, rather more than balf an hour. till wanted. Turn it out, and serve it with 1122. One pint and a half of milk; three the polka pudding sauce. eggs; a large dessertspoonful of flour ; Portugal Pudding. sugar to your taste; peel of a lemon grated. Mix a large dessertspoonful of flour with Time, one hour. sufficient cold milk to make it a cream ; | 1125. Three tablespoonfuls of ground rice; then pour gradually to it a pint and a half of one pint of cream: a quarter of a pound of boiling milk, stirring it all the time. Set it butter ; yolks of six eggs; whites of four ; to cool, and then stir into it three well- a quarter of a pound of white sugar; some beaten eggs and the peel of half a lemon sweetmeat or jam. grated, pour it into a buttered dish, and Put three tablespoonfuls of ground rice bake it in a moderate oven rather more than into a stewnan with a pint of cream and a half an hour. When done, let it stand for quarter of a pound of butter ; stir it until it a quarter of an hour or twenty minutes be- ljust boils, then let it stand to cool, and add fore serving, as it is extremely good cold the yolks of six and the whites of four eggs with any fruit tart. with the sugar pounded and sifted, put the whole into a dish well buttered, and bake it Palka Pudding. nearly an hour. When done, turn it out 1123. A large spongecake; some vanilla bottom upwards, and cover the top with cream ; apricot jam. mixed sweetmeats or with apricot and straw- Bake a large spongecake in the tin made berry jam. on purpose for this pudding, and when cold One tablespoonful of arrowroot rubbed cut off the bottom of the cake, and then down in haif a pint of cold cream, to which with a small knife remove the inside as near add half a pint of boiling milk and the but- as possible without breaking the top or sides, ter, boiling the whole a short time, will be so as to leave it about a quarter of an inch better than the rice and cream. thick ; then put a layer of cream ice (flavoured with vanilla, orange-flower water, Pumpkin Pudding. or any other flavouring you like), then a 1126. Half a large pumpkin; one pint of layer of apricot jam, then of cream ice, and milk; three eggs; a glass of white wine ; repeat this until the cake is full, then put peel of a small lemon; two ounces of cur- on the bottom of the cake and the lid of the rants; two ounces of sugar ; puff paste. tin mould, which prevents the ice from Pare half a large pumpkin and cut it in melting. When the pudding is to be served slices ; boil it until quite soft, drain it from up turn it out on the dish, warm a little the water, and beat it very fine; add to it a brandy, pour it round the dish, and sprinkle pint of milk, two or three ounces of pow- some over the pudding Set the brandy on dered sugar. the peel of a small lemon fire just outside the door of the dining-room, grated, two ounces of currants washed and and bring it in in flames. The cake should I picked, and three eggs well-beaten. Beat be in the mould when the inside is cut out, the whole together for a few minutes, put a and it is filled with the ice and cream. puff paste over a dish, pour in the mixture, Polka Pudding. and bake it in a moderate oven. 1124. Four tablespoonfuls of arrow-root"; Christmas Plum Pudding. one quart of new milk; four eggs; three Time, six hours. ounces of butter or three large spoonfuls of rich cream; three ounces of bitter almonds; / 1127. One pound and a half of raisins ; two tablespoonſuls of orange or rose half a pound of currants ; three-quarters of water. a pound of bread-crumbs ; half a pound of Mix four spoonfuls of arrowroot in a pint four; three-quarters of a pound of beef- of cold milk. When quite smooth add suet; nine eggs; one wineglass of brandy; four eggs well beaten, and either three half a pound of citron and orange peel; half ounces of butter cut into small pieces or a nutmeg; and a little ground ginger. three large spoonfuls of rich cream. Pound Chop the suet as fine as possible, and mix three ounces of bitter almonds in two table- it with the bread-crumbs and flour; add the spoonfuls of orange or rose water to prevent currants washed and dried, the citron and 1. Pears and Rice. 2. Queen Mab Pudding. 3. Plum Pudding. 4. Triflc. 5. Jelly of two colours. 6. Blanc Munge. 7. Chantilly Basker. %. Oranges and Jelly 230 Prune, Palm Tree, Peas, Porcupine Puddings, &c. candied orange; a pinch of salt and a little and a half after the water has simmered. nutmeg. When the peas are tender, drain them from Put the flour into a basin with the pounded the water, and rub them through a colander sugar, and rub in the eggs, well-beaten, one with a wooden spoon. Stir in the butter, a at a time. When mixed, stir gently in the little pepper and salt, and the eggs well fresh butter just melted, and beat it up like beaten. Then tie it tightly in a cloth, boil a cake. Then add the raisins stoned, a it another hour, turn it out on a dish, and little spice, and the candied peel cut into serve it very hot with boiled leg of pork. shreds. Put it into a mould, or basin, leav- ing room for it to rise. Put it into boiling Porcupine Pudding. water, let it boil the time specified, and when Time, one hour and a half. done, turn it out and serve with sauce. 1138. Half a pint of Patna rice; half a Prune Pudding. pint of milk; six eggs; peel of one lemon; a spoonful of ratafia flavouring; sugar to Time, to boil, two hours. your taste, and some sweet almonds. 125. Two eggs; a quart of milk, and Boil the rice in the milk until very tender; sufficient flour to make a rather thick batter; then add the eggs well beaten, the pounded a handful of prunes. sugar, the peel of a lemon grated, and a Well beat two eggs, stir them to a quart|flavouring of ratafia, or essence of lemon. of milk, and enough fine flour to make a Mix all the ingredients well together, and rather thick batter; rinse, or wash a hand-boil them in a mould for an hour and a ful of prunes, sprinkle a little flour over half. When done, turn it out, cut the them, then stir them into the batter, tie it almonds (after they have been blanched) in a pudding cloth, and boil it. Serve with into long shreds, and stick them all over butter and sugar, or wine sauce. the pudding. Serve it with a very rich custard poured over it. Palm Tree Pudding. Time, altogether, twenty minutes. Quaking Pudding. 1136. Two ounces of flour ; two ounces Time, two hours to boil; one to bake. of loaf sugar; half a pint of milk; a piece 1139. A large cupful of grated bread; of butter the size of an egg. six eggs; one dessertspoonful of rice flour; For the Syrup.-A quarter of a pound of one quart of milk; peel of half a lemon. sugar; one egg; half a pint of water; juice Add to the grated bread six well-beaten of two small lemons. Mix two ounces of flour and two ounces them into a quart of milk. Add a teaspoon- eggs, and the spoonful of rice flour; stir of pounded sugar with half a pint of water, full of salt water, ful of salt, and the peel of half a lemon put it into a stewpan, and stir it over a grated. Tie it in a well-floured pudding moderate fire for two or three minutes. Take ke cloth, and boil it for two hours. Or it may it off the fire and place the mixture on alhe bolde be baked in a buttered basin, then turned dish to become perfectly cold. Then cut it) out, and served with wine sauce over it. into diamonds about an inch and a half each way, and fry the pieces in butter. Queen's Pudding. Make a syrup with a quarter of a pound of loaf sugar, one egg well beaten and half a Time, to boil, twenty minutes. pint of water ; put it into a small stewpan 1140. A quarter of a pound of raisins ; over a slow fire, and as the scum rises, skim bread and butter; three ounces of candied it clean. Continue stirring it until the side orange peel ; one pint of milk; four eggs; of the pan becomes s slightly encrusted: then two ounces of sugar : peel of a small lemom; take it off the fire and set it to cool. When three ounces of bitter and sweet almonds. cold, pour it round the fried pudding (with Butter a mould, or basin, well, and stick the juice of two lemons), and serve. it all over with raisins. Put layers of bread Peas Pudding. and butter with three ounces of bitter and sweet almonds mixed, blanched, and cut Time, three hours and a half. into shreds, three ounces of candied orange 1137. A pint and a half of split peas; a peel cut thin, the peel of a lemon grated, piece of butter the size of an egg; pepper, sugar to your taste, four well-beaten eggs, and salt. and a pint of milk. Fill the basin with Soak a pint and a half of split peas for layers of bread and butter with the almonds several hours. Then tie them loosely in a on the raisins. Then mix the milk, eggs, cloth, and put them into a saucepan of cold and sugar, pour it in, cover the mould rain water to boil, allowing about two hours closely over, and boil it. 232 Rice Meringue-Iced Rice Pudding-Croquettes of Rice, &c. into very thin shreds, fill them rather more lemon shreds, squeeze and strain the juice than half full with the rice, and bake them of the lemon, add it with some white sugar from thirty-five to forty minutes. When to the water and shreds, and let it stew done, turn them out. Serve them on a gently for two hours. When cold, it will be ſolded napkin, with sweet or wine sauce in a syrup. Having turned out the jellied rice a tureen. from the mould on a dish, pour the syrup gradually over it, taking care that the shred Rice Meringue. of lemon peel are equally distributed over Time, ten minutes to bake. the whole. 1149. A quarter of a pound of rice ; one pint of milk ; a piece of fresh butter the size Croquettes of Rice. of a small egg ; two ounces and a half of Time, three-quarters of an hour. loaf sugar; peel of one lemon ; yolks of six 1152. Half a pound of rice; one pint and eggs; whites of five. a half of milk; a quarter of a pound of Boil a quarter of a pound of rice in about butter ; half a pound of sugar; one lemon ; a pint of new milk until it is sufficiently five eggs; and some bread crumbs. tender to swell the grains ; draw it to the Put the rice and the milk into a stewpan, side to cool, and then stir in two ounces and and stir it over the fire until it boils ; then a half of pounded loaf sugar, the peel of a cover the stewpan, and let it simmer until lemon grated, and the yolks of six beaten quite tender. Rub the rind from the lemon eggs. Mix all thoroughly together, and with the sugar, then pound the sugar in a then pour it into a buttered dish. Whisk mortar, add it to the rice and the yolks of the wbites of five eggs to a very stiff froth, the eggs well beaten ; again stir it over the and lay it over the top. Bake it in a slow fire until the eggs thicken, but do not let it oven, and serve quickly. boil. When cold, form it into small balls ; whisk four eggs well in a basin, dip each Iced Rice Pudding. ball into the egg, and then into the bread. Time, two hours boiling; two hours crumbs, smooth them with a knife, repeat freezing. the egg and crumbs, and put them into a 1150. Three-quarters of a pound of whole wire basket made for the purpose, place it rice: three-quarters of a pint of good thick in a stewpan of boiling lard, and fry them cream ; half a pound of finely-crushed loaf lightly. When done, drain them from the sugar ; a few drops of ratafia (or vanilla, if fat on a very clean cloth, and pile them very preferred). | high in the centre of a dish on a folded nap- Take three-quarters of a pound of whole kin, sift powdered sugar over them, and rice well washed and picked; boil it in water serve. for one hour until it is quite soft; then drain Roseberry Puddings. it well from the water, and boil the rice in nearly a pint of good thick cream until it is Time, to bake, a quarter of an hour. very much done, adding by degrees half al | 1153. Three eggs; their weight in flour ; 1962. Three ros: their weight in A pound of crushed loaf sugar and the flavour- sugar and butter. ing. Put this mixture into a plain mould, Mix the sugar with the flour, and then and freeze the pudding for two hours, or stir into it three well beaten eggs and their less if it is not liked very well frozen. Turn weight in butter. Mix all together into a it out on a dish for table (with or without a paste, fill small cups, and bake them in a napkin under it) just before it is wanted. moderate oven. This pudding is very,good This is an excellent pudding. cold. Lemon Rice. Ratafia Puddings. Time, half an hour to boil the rice ; two Time, to boil, one hour and a half. hours to stew the peel. 1154. Half a pound of ratafias ; six penny 1151. Half a pound of rice ; one quart of queencakes ; one pint of thick cream; yolk new milk; one lemon ; sugar to taste of six eggs; a glass of brandy; a little Boil the rice in a quart of new milk, and pounded sugar; three ounces of dried some white sugar till it is very soft ; put it cherries. into a mould, and set it in a cold place. Take half a pound of ratafia cakes and Peel a large lemon very thickly, cut the peel six queencakes, and beat them up in the into shreds about three-quarters of an inch cream. Add the yolks of six beaten eggs, a long, put them into a little water, boil them small glass of brandy, and sufficient white and drain them from the water. Then sugar to sweeten the whole. Butter the pour a teacupful of fresh water over the mould thickly, stick into the butter three Ratafia and Raisin Puddings. 233 ounces of dried cherries, then pour in the of bread-crumbs; half a pound of beef pudding, and boil it. suet ; half a pound of raisins; three ounces of sugar; two ounces of citron ; four eggs; Boiled Ratafia Pudding. half a teacupful of milk; a little nutmeg ; Time, one hour. and ground ginger ; one tablespoonful of 1155. Six spongecakes ; a quarter of a brandy. 1 Chop half a pound of kidney suet very pound of ratafias ; six eggs; one pint of fine, add it to the bread-crumbs with a milk, and a little sugar. Butter a mould and put some ratafias all little grated ginger and nutmeg, the raisins over it, then fill it with layers of the sponge. stoned, the sugar pounded, and the citron cakes cut into slices, and ratafias. Mix the cut into slices. Mix it all together, and well-beaten eggs with the milk, and sugar then stir with it the well-beaten eggs, the to your taste. Pour it over the other ingre- ' milk, and a tablespoonful of brandy. Beat dients, taking care to fill the mould, tie it the mixture well together, and boil in a closely over, and boil it for an hour. When floured cloth. done, turn it out, and serve it with wine Economical Raisin Pudding. sauce. Time to boil, four hours. Plain Ratafia Pudding. 1159. One pound of flour ; half a pound Time, to bake, twenty minutes. of suet ; ten ounces of raisins, and some 1156. A little sherry or raisin wine ; one milk ; two ounces of sugar. spongecake ; yolks of five, whites of two Chop half a pound of suet very fine, and eggs; one pint of milk; two ounces of mix it with the flour dried. Stone the raisins. sugar; a little nutmeg ; four ounces of ra- and stir them into the flour and suet with tafias ; any preserve you like. two ounces of fine brown sugar. Mix all well Put into the bottom of a buttered dish a together, and pour in sufficient milk to make sixpenny spongecake cut across, and sprinkle it into a rather stiff paste, tie it in a floured over it four ounces of ratafias. Then pour cloth, and put it into a saucepan of boiling over them the wine and when soaked add water, and boil it. When done. serve it a layer of preserve. Whisk the yolks and with sifted white sugar over it. whites of the eggs, mix. them with the sweetened milk and a little flavouring if you Baked Raisin Pudding. like, pour it over the soaked cake, put the Time, to bake, one hour and three quarters. ratafias on the top, and bake it. 1160. One pound and a quarter of flour ; Very Rich Ratafia Pudding. one pound of raisins; half a pound of suet; two ounces of sugar; one ounce and a half Time, to boil, half an hour. of citron; some milk; a little nutmeg and 1157. One quart of cream ; half a pound grated ginger. of dry spongecakes or Naples biscuits ; one Mix the suet chopped very fine with the teacupful of butter; one glass of wine ; a flour, two ounces of pounded white sugar quarter of a pound of sugar ; two ounces of or very fine brown, a little grated nutmeg almonds; a little lemon juice or brandy; and ginger, and the raisins stoned and cut yolks of four eggs, and some nutmeg. into pieces. When all the ingredients are Break into small pieces the dry sponge- mixed together with the citron cut into slices, cakes, and boil them in the cream. add the moisten the whole with sufficient milk to butter, the wine, grated nutmeg, and the make it a very thick batter, put it into a white sugar. Blanch and pound the almonds buttered pie-dish, and bake it. Eggs may in a mortar to a smooth paste with a little be added or not, as you please. lemon juice to keep them from oiling. When the cream, &c., is cold, add to it the Snow Ball—for Children. yolks of the eggs well beaten, and the Time, one hour. almond paste. Mix and beat them well to. gether, put it into a pie-dish, grate some 1161. Half a pound of rice ; one quart sugar over the top, and bake it in a quick of water or milk. oven. Pick all imperfections from half a pound of rice, put it in water, and rub it between Boiled Raisin Pudding. the hands. Then pour that water off, put more in, stir it about, let the rice settle, and Time, to hours and a half. then drain it from the water. Put the rice 1158. Half a pound of flour ; half a pound in a two-quart stewpan with a quart of water 234 Potato, Sago, Semolina, Swansea Puddings, &c. or milk, cover the pan, and let it boil gently half a teacupful of semolina ; orange mar- for one hour, or until the water or milk is malade. all absorbed. Dip some teacups into cold Put a pint and a half of milk over the fire, water, fill them with the boiled rice, and and when boiling stir in half a cupful of press it to their shape. Then turn them out semolina, and continue to stir it over the fire on a dish, and serve with butter and sugar, for ten minutes ; then put it into a mould to or wine sauce. cool ; turn it out, and serve with jam or marmalade round it. It is delicious iced. Potato Pudding. Time, three-quarters of an hour, to bake. Swansea Pudding. 1162. Fourteen ounces of mashed pota Time, three-quarters of an hour. toes ; four ounces of butter; four ounces of 1166. Seven ounces of melted butter; sifted sugar; the grated peel of a lemon ; seven ounces of loaf sugar; three ounces five eggs; a pinch of salt ; three ounces of lof of candied peel ;- yolks of seven eggs ; puff candied peel ; a few spoonfuls of clarified paste. butter. Butter a pie-dish, and cover the bottom Well beat the potatoes, and rub them with the citron shred up. Then pound the through a wire sieve before they are cold. sugar, add it to the yolks of the eggs well Add to them the butter beaten to a cream, beaten, and the butter melted ; stir it over with the sifted sugar, grated peel, and pinch the fire until very hot, but do not let it boil. of salt. Mix all well together with the Put a puff paste round the edge of the dish, beaten eggs, put a layer of candied peel at pour the mixture over the shred peel, and the bottom of a dish, put in the pudding, bake it in a hot oven for about three-quarters pour a few spoonfuls of clarified butter on of an hour, or until it is very firm. the top, and sifted sugar over the butter. Bake it carefully a delicate brown, and Strawberry and Crumb Pudding serve it with currant jelly or marmalade Time, to bake, half an hour. round it. 1167. A quart of new milk; four eggs; Boiled Sago Pudding. a little nutmeg; two ounces of sugar ; one Time, three quarters of an hour.' small pot of strawberry jam ; half a pound of bread-crumbs. 1163. Two ounces of sago ; one pint of Butter a pie-dish, and put a small pot of milk ; five eggs ; two Naples biscuits ; one strawberry jam at the bottom, then a good glass of brandy i sugar to your taste. layer of bread-crumbs. Well beat four eggs, • Boil the sago in the milk until it is quite stir into them two ounces of powdered sugar, tender. When cold, add five well-beaten and a little grated nutmeg ; add a quart of eggs, the biscuits, brandy and sugar, beat new milk, and stir it over the fire until it is all together, and put it into a buttered sufficiently thick, pour it over the preserve basin. Boil it three-quarters of an hour, I very gradually, and bake the pudding in a and serve it with wine sauce poured over it. I very moderate oven. Baked Sago Pudding. Spanish Puddings. Time, one hour. Time, ten or twelve minutes to fry. 1164. One quart of milk; four table- 1168. Half a pint of milk; one ounce of spoonfuls of sago; rind of one lemon ; five butter; some flour ; yolks of three eggs. eggs ; two ounces of butter; two ounces Put the milk and butter into a stewpan, and a half of sugar; puff paste. over a clear fire, and just before it boils Boil in a quart of new milk the peel of a dredge in sufficient flour to make it a thick large lemon cut as thin as possible, then dough, stirring it all the time with one hand, strain it through muslin, and stir in the sugar as you add the flour; then take it off the and sago. Set it over a slow fire, and let it fire, and stir in, one at a time, the yolks of siinmer for twenty minutes. Then put it three well-beaten eggs, mixing each well in into a basin to cool. Add the butter and before adding the other. Then put it on a the eggs well beaten. Put it into a pie-dish dish. Fry it in small round pieces in boiling with some rich puff paste round the edge, butter, until a light brown. When done, and bake it for an hour in a moderate oven. drain them from the fat, and serve on a tolded Semolina Pudding. napkin, with sifted sugar over them. Time, ten minutes. Snowdon Pudding. 1165. A pint and a halı of new milk; | 1169. Two pounds of bread-crumbs; two Swiss, Spongecake, and Vanilla Souffle Puddings, &c. 235 pounds of suet; three pounds of moist sugar;| Grate a stale spongecake, and add enough three nutmegs; one pound of candied peel ; | hot milk to make it a batter ; put to it a juice of three lemons; yolks of six eggs ; piece of butter and the currants washed and whites of three, and one ounce of ground dried. Line deep dishes with puff paste, put cinnamon. the mixture in, and bake them in a quick oven. Mix all together and press tightly into a Beat the white of the egg with the pounded basin, and boil for four hours. sugar, and a glass of wine, until it is light and white, and will stand in a form ; heap Sauce for the Above. it on the top of each pudding or pie as soon 1170. Two quarts of water ; two pounds as taken from the oven, and serve them. of loaf sugar; the rinds of twelve lemons, cut in strips and boiled in it until quite soft. Boiled Sponge Pudding. Time, three-quarters of an hour. A Plain Swiss Pudding. 1175. Three eggs; the weight of them in Time, to boil, four hours. sugar, flour, and butter; eighteen bitter 1171. Eight ounces of bread-crumbs; six almonds; peel of half a lemon. ounces of beef suet ; half a pound of apples; Beat the butter to a cream, then add the six ounces of sugar ; juice and peel of one pounded sugar, the lemon peel grated, and lemon; and a pinch of salt. the egg well beaten. Then stir in the flour, Chop very fine six ounces of beef-suet, and the almonds blanched and pounded. and mix it well with eight ounces of bread. Boil it in a buttered basin (filling it only half crumbs, half a pound of apples, pared, cored, full), with a piece of buttered paper under and minced fine, add eight ounces of pow- | the cloth to prevent the water from getting dered white sugar, the juice of one lemon, in. and the peel grated, with a pinch of salt. Souffle Pudding. Well mix all the above ingredients, and put Time, two hours. it into a buttered mould, boil it, and when 1176. Five ounces of butter; six ounces done turn it out and serve. of flour; one pint of milk ; peel of half a Cheap Spongecake Pudding. | lemon ; three ounces of sugar; yolks of six eggs; whites of four. Time, to bake, half an hour. Well work five ounces of fresh butter into 1172. Three penny spongecakes; peel six ounces of dried flour; boil the peel of and juice of half a lemon; one egg; a small half a lemon in a pint of new milk, stir it piece of butter ; a very little sugar and milk. gradually into the butter and flour, set it Soak the cakes in a little milk, and mix over a clear fire, and when it boils stir in the them with the juice, and grated peel of half yolks of six eggs well beaten with three a lemon, a piece of butter, a very little loaf ounces of powdered sugar; pour it out, and sugar, and one egg Beat all together, and when cold add the whites of four eggs bake it in a quick oven. whisked to the stiffest froth. Put any dried fruit, or candied peel, at the top of a very Spongecake Pudding. large plain mould. Butter the inside, pour Time, one hour. in the mixture, tie a piece of buttered white paper round the top, and steam or boil it for 1173. Cherries; almonds, or raisins; some pape | two hours. When done, let it stand for ten small spongecakes soaked in wine; and or twelve minutes to settle before turning it some rich custard. Butter a mould thickly, stick it all over | out, and serve with sweet or brandy sauce. with dried cherries, almonds, or raisins. Fill Vanilla Souffle Pudding. the mould three parts with small sponge- cakes soaked in wine, and fill up the mould Time, one hour and a half. with a rich custard. Then butter a piece of 1177. One pint of milk; five spoonfuls of paper, put it on the mould, tie it securely flour ; five eggs; two ounces of sugar; some over, and boil it. dried cherries; and a flavouring of vanilla. Put half a pint of milk into a very clean Baked Spongecake Pudding. stewpan, and make it scalding hot; mix the Time, to bake, one hour. other half pint with the flour as smoothly as 1174. One stale spongecake ; some hut possible, and stir it gradually into the stew- milk ; a quarter of a pound of currants; a pan. Scald it for four or five minutes, keep- piece of butter; a quarter of a pound of ing it constantly stirred. Then mix in the sugar; white of an egg ; one glass of white yolks of the eggs well beaten, the sugar wine ; some puff paste. I pounded, and the flavouring of vanilla, or 236 Souffle, Suet, and Tapioca Puddings. essence of lemon ; whisk the whites to a stiff taking great care that it does not touch the froth, and when the other ingredients are top of the pudding. When done, turn it cold, stir in the whites and strain it. Butter out on a dish, and serve it with sweet sauce. a mould, stick some dried cherries over it, put in the mixture, and tie it over with a Cream Soufile Pudding. cloth, putting a buttered paper over the Time, one hour and a half. pudding under it. Boil it for an hour and a 1181. Half a pint of cream ; peel of one half, and when done let it stand a few lemon ; two ounces of sugar; a quarter of a minutes before turning it out. pound of butter ; five eggs; a teacupful of flour. Baked Soufile Pudding. Put half a pint of cream, with two ounces Time, rather more than half an hour. of sugar, and the peel of a lemon cut very 1178. Nine ounces of flour; nine ounces thin, into a stewpan, boil it, take out the of fresh butter; five ounces of powdered peel, and set it to cool. Put the quarter of sugar; seven eggs; two dessertspoonfuls of a pound of butter with the cupful of flour orange juice. mixed very smoothly in a stewpan, and when Beat the nine ounces of butter to a cream, the butter is melted, stir into it the sweetened add it to nine ounces of flour, and five of cream, and the yolks of the five eggs one at powdered sugar, beaten with the yolks of a time ; stir it over the fire until well mixed, seven eggs, and a flavouring of orange juice. then pour it out, and add the whites whisked Stir all together until perfectly smooth, and to a very stiff froth. Put it into a buttered then add the whites of the eggs whisked to mould with a piece of buttered paper over a very stiff froth. Pour it into a buttered the top, then tie a cloth closely over it and dish (only half filling it), and bake in a mo- boil it for nearly an hour and a half. When derate oven. done, let it stand for a few minutes before serving. Plain Soufile Pudding. Plain Suet Pudding. Time, half an hour. Time, two hours and a half to three hours. 1179. Three-quarters of a pint of new 1182. One pound of flour; four ounces of milk; two ounces of butter; two spoonfuls beef-suet ; a pinch or two of salt ; half a pint of flour ; three eggs. of water. Put three-quarters of a pint of new milk Chop the suet very fine, and mix it with into a stewpan, and when it boils add two the flour, and a pinch or two of salt, and spoonfuls of flour mixed smooth with a little work the whole into a smooth paste with milk ; boil it up again, and set it to cool. about half a pint of water. Tie the pudding Then take the yolks of three eggs well in a cloth, the shape of a bolster, and when beaten, stir them in, and the whites whipped done, cut it in slices and put butter between to a very stiff froth. When all are thoroughly each slice. Or boil it in a buttered basin, well mixed together, butter a baking dish, I turn it out when done, and serve it whole put it in, and bake it in a quick oven. and without butter. One or two beaten eggs added to the Ginger Souffle Pudding. above, with a less quantity of water, may be Time, one hour. used. 1180. Two ounces of butter ; one ounce of Tapioca Pudding. flour; four eggs; one pint of milk ; six Time, one hour to bake. ounces of sugar : one ounce of preserved | 1183. One quart of new milk; three ginger ; some dried cherries and citron. ounces of tapioca; an ounce and a half of Put the butter into a stewpan, and when butter ; four eggs; grated lemon peel, or melted stir in the flour to make a stiff paste ; any other flavouring ; three ounces of sugar; add the eggs well beaten very gradually. puff paste. forming the whole into a batter, then add | Put the tapioca into a stewpan with a the milk with the sugar dissolved in it, and quart of milk, and let it simmer by the side the preserved ginger cut into very little of the fire for nearly twenty minutes, stirring pieces. Butter a inould, and ornament the it frequently to prevent its burning, turn it inside by placing over it dried cherries, and out to cool, and then stir into it the sugar, pieces of citron cut into thin slices. Fin the the flavouring, and the eggs well-beaten. mould with the batter, and cover over the Bake it in a well-buttered pie-dish with a top a piece of buttered paper; let it steam puff paste round the edge, or without, as for one hour, or boil it in a stewpan with you may prefer. One hour will bake it in a the water about half way up the mould, moderate oven. Thatched, Transparent, Venice, Victoria Puddings, &c. 237 Plain Tapioca Pudding. or the juice of any preserved fruit poured Time, one hour. round it. 1184. One ounce and a half of tapioca ; a pint of miik ; three eggs ; sugar to taste ; Maizena Blanc Mange. grated lemon peel. 1.1188. Five tablespoonfuls of maizena ; Soak an ounce and a half of tapioca in two eggs; one quart of new milk ; two cold water until soft, stirring it now and ounces of sifted loaf sugar; two or three then; well beat three eggs with sugar to ounces of candied peel, or citron; the peel taste, and mix them with a pint of cold and juice of one lemon. milk; stir the tapioca into it, and pour the Well mix to a smooth cream the maizena whole into a buttered pie-dish. Grate the with two beaten eggs, and a few spoonfuls peel of a lemon on the top, and bake it in a of milk if not sufficiently smooth, and stir in moderate oven. the juice of a lemon. Put the milk over a clear fire, adding the sugar and the peel of Thatched Pudding. the lemon cut very thin ; when on the point Time, twenty minutes. of boiling, stir in the maizena very quickly, 1085. Three ounces of butter ; two des- to prevent it getting into lumps, and boil it sertspoonfuls of flour ; peel of one lemon ; until very thick, stirring it constantly. Cut half a pint of milk; four eggs; some pre- the citron into any form you please, and serves ; a few sweet almonds; sugar to your place it over the bottom and sides of a mould, taste. previously wet with cold water : pour in the Melt the butter; mix the flour with a boiling maizena, dropping a few pieces of little cold milk very smooth, and pour over citron in by degrees. it the remainder boiling hot, add the sugar and grated lemon peel, and mix all well to- Iced Venice Pudding. gether. When cool, stir in the yolks of the 1189. Yolks of four eggs; two ounces of eggs well beaten, and add the whites isinglass; three or four spongecakes ; some whisked to a stiff froth, and stirred into the preserve ; two ounces of sweetmeats; and pudding the last thing before putting it into sufficient brandy to soak the cakes. the oven. Bake it for twenty minutes. Make a custard with the yolks of four When done, turn it out of the dish, spread eggs and two ounces of isinglass, ornament some preserves over it, and stick the alınonds the bottom of a mould with sweetmeats ac- in cut into thin shreds. cording to taste. Pour a little of the cus- tard into the mould, then add spongecake Transparent Pudding. soaked in brandy, then preserve, &c., and Time, half an hour. i at last the custard. Set it in a cold place, 1186. Eight eggs; half a pound of butter; 1 or ice it. Serve with clear brandy sauce. half a pound of sugar; and some nutmeg ; puff paste. Victoria Pudding in a Mould. Warm the butter and mix with it the eight 1190. One pint of new milk ; or half a eggs well beaten, the sugar poanded, and, pint of cream and half a pint of milk ; five the nutmeg grated; put it over the fire and stir it till the thickness of batter, then put it eggs; two dessertspoonſuls of brandy; three- quarters of an ounce of isinglass; a little into a basin to cool. Put a puff paste round vanilla; six small spongecakes; two glasses the edge of a dish, pour in the ingredients, of white wine. and bake it in a moderate oven. Make a good custard with five well-beaton Teacake Pudding. eggs, half a pint of cream and the same quantity of milk, or milk alone; add three- Time, one hour. quarters of an ounce of isinglass, and flavour 1187. One teacake; three ounces of citron it with a small piece of shred vanilla tied in or orange peel ; three eggs ; half a pint of muslin. When cold, stir in two dessert. milk; a little butter ; sugar to taste. spoonfuls of brandy. Have ready any orna- Cut the cake into slices, buttering each mental mould, dip it in water, and fill the slice slightly, then place the top slice at the pattern at the bottom with custard, then bottom of a buttered basin, and add the place in slices of spongecake in layers with remainder, with a layer of orange peel or of raspberry jam between each, and fill up the citron put thin between each slice of cake. mould with the remainder of the custard ; Beat the sugar, eggs, and milk together, put it in a cold place until the next day, or and pour it over the cakes ; tie the basin ice it. Turn it out, and ornament it with over and when done, serve with wine sauce, crystallized fruit or jelly. 238 Volunteer, Windsor Puddings, &c.— Yeast Dumplings. peel. The Volunteer's Puddings. the bread crumbs and sago, the moist sugar, Time, three-quarters of an hour. orange marmalade, and the well-beaten eggs and brandy. When all the ingredients are 1191. Three-quarters of a pound of bread. thoroughly mixed together, butter a mould, crumbs; ten ounces of suet; three-quar- and lay over it, in any device you like, some ters of a pound of fine moist sugar ; two jar raisins scalded in a little hot water for a lemons; two ounces of candied orange | few minutes. Put in the mixture, tie it se- curely over, and boil it for one hour. When Mix the bread-crumbs with the suet chop- Po done, turn it out, and serve it with marma- ped as fine as you can, the grated lemon llade lade sauce. peel, the candied orange or lemon cut very small; add the sugar and juice of the lemons, Wafer Puddings. grate in a little nutmeg, and bake them in small buttered moulds for about three- Time, twenty to thirty minutes. quarters of an hour. When done, turn 1195. One pint of cream ; a quarter of a them out on a dish, and pour some lemon, pound of flour; half a pound of butter; yolks or any sweet sauce you may prefer, over of seven eggs; whites of four; two ounces of them. sugar. Stir a pint of cream and half a pound of Vermicelli Pudding. butter over the fire, and when the butter is Time, to boil the vermicelli, a quarter of an melted beat into it a quarter of a pound of hour; to bake, one hour. flour well dried before the fire; then turn it 1192. Three ounces of vermicelli ; three out into a bowl. Well beat the yolks of teacupfuls of milk; two ounces of butter; seven, and the whites of four eggs, stir into three eggs; three tablespoonfuls of pow- them two ounces of powdered sugar, and dered sugar. mix them with the other ingredients in the Wash three ounces of vermicelli and put bowl. Set it before the fire for nearly an it into a saucepan with three cupfuls of milk, hour, then put the mixture into small patty- boil it for a quarter of an hour. then add pans buttered, and bake them in a quick two ounces of butter. Well beat three eggs oven until of a nice brown colour. When with three spoonfuls of powdered sugar, and done, place them on a dish, and pour over when the vermicelli is quite cold stir in the them a good wine sauce. eggs and sugar. Bake it one hour, and Sir Watkin's Pudding. serve with brandy sauce. Time, eight hours ; two hours for a small Windsor Pudding. one. Time, three hours. 1196. One pound of marrow; one pound 1193. Half a pound of apples; half a of sugar; one pound of bread-crumbs ; four pound of currants; half a pound of raisins; I lemons; and eight eggs. five eggs; half a pound of suet; half a pound co: half a pound of stet: half a pound) Mix the marrow with the sugar, bread. of French roll; peel of one lemon'; one glass crumbs, peel of the lemons grated, and the of raisin wine ; half a teaspoonful of nutmeg juice strained. Beat the yolks and the and a pinch of salt. whites of the eggs separately, and add them Grate the French roll and add to it the to the other ingredients, and boil it in a suet finely chopped, the nutmeg and lemon basin or mould for eight hours. A small peel. Stone and chop the raisins, and mince one can be made with a quarter of the the apples, then mix with the roll, adding quantity and boiled for two hours. the currants, raisin wine, eggs well beaten, and salt. Mix thoroughly and boil in a Yeast Dumplings. well-buttered basin. Sift some white sugar Time, twenty minutes. over the pudding when turned out, and 1197. Some dough ; butter ; and sugar. serve with wine sauce quite hot. Take some dough froin the baker's, and Wrexham Pudding. set it to rise before the fire, covered closely over, for ten or twelve minutes. Divide it Time, one hour. into as many pieces as you may require, 1194. Half a pound of bread-crumbs; roll them into balls, and drop them into a half a pound of suet ; two ounces of sago; large saucepan ot boiling water. Twenty six eggs; two dessertspoonfuls of brandy; minutes will be long enough to boil them. five ounces of moist sugar; seven ounces of They must be sent to table the moment they orange marmalade; and a few raisins. are done, or they will become heavy, and Chop the suet very fine, and mix it with when eaten they should be divided with Puddings.—Pancakes and Fritters. 239 ing forks, and not with a knife. If made at Bake it for an hour, then place it under the home, the dough may be mixed with milk meat for half an hour to catch a little of the instead of water. They may be served with gravy that flows from it; cut the pudd sweet sauce or eaten with gravy. into small square pieces, and serve them on a hot folded napkin with hot roast beef. Or,— With Home-made Dough. Time, half an hour. Cold Pudding. 1108. One pound and a half of flour : one! 1201. Boil in half a pint of milk the peel tablespoonful of baker's yeast ; one teaspoon- on of a lemon and a little cinnamon ; when it ful of salt ; one of warm milk. has gained the flavour pretty strongly, strain Make a dough of a pound and a half of half of it, and add to it a pint of cream, one ounce flour, the spoonful of yeast, the salt, and of bitter and sweet almonds mixed, blanched, the spoonful of warm milk. Set it in a warm and pounded fine, the yolks of eight eggs, place to rise for two hours. When light, rice for tann houre When light with sugar to taste. Put all the mixture into flour your hands. knead it down, and make a mould, then put the mould into water it into balls the size of a small teacup. Have and put it into a slow oven. Bake it until it a large saucepan of boiling water, take off sets quite equally in the mould, take it out any scum that may have risen in boiling, of the oven, and when cold turn it out and drop the dumplings in, and boil them fast pour round it some syrup or any kind of for half an hour, take them up with a skim- sweetmeats. mer, and serve with boiled meat or with a White American Padding. sweet sauce of butter and sugar. They must be served as quickly as possible after they Time, to bake, three-quarters of an hour. are taken out of the water. 1202. Two eggs ; one pint of cream ; a small teaspoonful of salt ; three slices of Hard Dumplings. bread ; a quarter of a pound of raisins. Time, half an hour. Beat the eggs very light, and add them to 1199. Half a pound of flour; a little milk the cream with the salt. Butter a tin pud. or water; a pinch of salt. ding-pan, cut the bread an inch thick from Mix half a pound of flour into a stiff a baker's loaf, pick and stone the raisins, lay paste with a little milk or water and a pinch n them in the pudding-pan, cut the bread into of salt. Roll it into balls, and throw them small pieces, and put them on the raisins. into boiling water; or make it into a roll, 1| pour the cream over the whole, and bake it boil it in a cloth, and when done, cut it in, in a quick oven. Serve it with wine sauce. slices with butter between. Soupon, or Corn Meal Pudding. Yorkshire Pudding. 1203. Two quarts of water ; one table- Time, one hour and a half. spoonful of salt; some corn meal. 1200. One pint and a half of milk; seven Mix the ingredients in a batter as thick as tablespoonfuls of flour; three eggs; and a you can stir easily, or until the stick will little salt. stand in it, stir it a little longer, let the fire Put the flour into a basin with a little salt be gentle, and when it is sufficiently done it and sufficient milk to make it into a stiff, will bubble or puff up. Then turn it into a smooth batter, add the remainder of the milk deep dish, and eat it hot or cold, with milk and the eggs well beaten. Beat all well to- or with butter and syrup or sugar, or with gether, and pour it into a shallow tin which meat and gravy, the same as potatoes or has been previously rubbed with butter. rice. PANCAKES AND FRITTERS. Pancakes should be eaten hot. They Cream Pancakes. should be light enough to toss over in the '1204. Half a pint of cream ; yolks of six pan. Snow will serve instead of eggs for eggs; whites of three eggs; a quarter of a pancakes. It should be taken when just pound of butter; some pounded loaf sugar; fallen, and quite clean. Two tablespoonfuls and some flour. of snow will supply the place of one egg. Well beat the yolks of six and the whites Time to fry a pancake, five minutes. When- of three eggs, mix the cream with them, and ever the time difters on account of the in- add sufficient flour to make the batter a gredients it will be specified. I proper thickness; break into it a quarter of 240 French, Ground Rice, Ginger, Prussian Pancakes, &c. a pound of butter in pieces not too small. of a pound of fresh butter. When cold, Cover the bottom of the pan with butter, add some white pounded sugar, a little and turn it out again, as they will fry them- nutmeg, and four eggs well beaten, with a selves. When done, strew pounded sugar pinch of salt. Drop enough of this mix- between the pancakes as you lay them on ture to make a pancake, into as little lard the dish. as possible, and fry it a nice light brown They are better laid on a saucer, placed colour; sift sugar over them, roll them in the middle of the dish, as it raises them round and serve, with lemon cut and laid up, gives a better effect at table, and they round the dish. are helped better. Ginger Pancakes. French Pancakes. 1208. Yolks of six eggs; whites of three; Time, five minutes. one quart of milk; two spoonfuls of grated 1205. Six eggs; one pint of cream ; one ' ging ginger; a pinch of salt; a wineglassful of brandy; six ounces of flour. ounce of butter. Beat the whites and yolks of the eggs! os! Beat six eggs (leaving out the whites of separately. Beat a pint of cream till it is three), and stir them into a quart of milk. stiff. Then beat the eggs and cream to-1 Mix the flour smooth with a few spoonfuls gether. Put a little piece of butter into an of the n of the milk, and add the remainder by de- omelet-pan over a quick stove, p tove put into ito grees; then put in the grated ginger, pinch large spoonful of the mixture, fry it very u of salt, and a glass of brandy, stir all quickly, put it into a dish in the oven, roll- thoroughly together. Put a large piece of ing it as you take it from the pan, and nd butter into a fryingpan, and when very hot, putting a little grated sugar between it. The pour in a ladleful of the batter, shake the pancake will rise in the oven. Do not fry + fru pan, and when one side is sufficiently done them till they are required, as they must be turn it on the other, to lightly brown both sides. Raise the pan at the bandle that the sent in very hot. pancakes may drain. Sift loaf sugar over French Pancakes with Preserves. them, and serve quickly. Time, twenty minutes. Prussian Pancakes. 1206. Three-quarters of a pint of good 1209. One pound of flour; one ounce of cream ; five eggs; two dessertspoonfuls of yeast; a little milk; two ounces of loaf flour; two of pounded sugar; apricot or sugar; four eggs; three ounces of butter; raspberry jam. the peel of half a lemon; orange marmalade Whip three-quarters of a pint of cream to or apricot jam. a froth, and strain it. Whisk the yolks and Put a pound of flour into a bowl, and whites of five eggs separately, and stir them put into the centre an ounce of liquid yeast; into the flour and siſted white sugar. Mix add sufficient milk to form a stiff dough, gradually with the frothed cream, and pour and set it by the fire to rise. Melt three . it into shallow tins; put them into a mode- ounces of butter, add it to four eggs, a rate oven for about twenty minutes ; and little grated lemon peel, and about two . when done, place one on the other with a ounces of sifted sugar. Beat it all well layer of raspberry or apricot jam between together, add it to the dough, and again them. beat it until it will separate from the bowl. The peel of half a lemon grated is an Roll this mixture into a number of balls . improvement. any size you prefer, fill each with marma- lade or apricot jam, and set them to rise Ground Rice Pancakes. inside a screen on a sheet of tin with a 1207. Three-quarters of a pint of new floured paper under them. Then put them milk; two spoonfuls of ground rice; a quar- into a large pan of boiling lard and fry ter of a pound of butter; two ounces of them nicely. sugar; a little nutmeg; four eggs; a pinch of salt. Irish Pancakes. Set a pint of new milk over the fire in a 1210. Yolks of eight eggs; whites of four; . very clean stewpan, and when it is scalding one pint of cream ; a little grated nutmeg; hot, stir in two spoonfuls of ground rice, two ounces of sugar ; peel of a lemon previously mixed smooth in a quarter of a' grated; three ounces of fresh butter ; six pint of cold milk. Keep it on the fire till ounces of flour. it thickens, but do not let it boil, put it into Warm a pint of cream over a slow fire, a basin to cool, stirring in gently a quarter and strain into it the yolks of eight well- . New England, American, Snow, Common Pancakes, &c. 241 beaten eggs, and the whites of four, with Pancakes without Lard or Batter. two ounces of pounded sugar, a little nut- 1214. A pint of cream: six eggs: half a meg and the peel of a lemon grated; warm nutmeg: a quarter of a pound of sugar: and the butter and stir it into the cream. Then some flour. mix in six ounces of flour to form a smooth Well beat six eggs, and stir them into a batter. Put a piece of butter at the bottom pint of cream: add half a grated nutmeg, of the pan, pour in the batter, and fry the and a quarter of a pound of sifted sugar : pancakes very thin. When done, place mix all well together with sufficient flour to them on a hot dish on one another, and make it a rather thick batter. Heat your serve them quickly, and as hot as possible. frying-pan, wipe it over with a clean cloth, New England Pancakes. drop in the batter, and fry lightly. Serve with sifted sugar and the juice of a lemon. 1211. One pint of cream; six spoonfuls of flour; eight yolks, four whites of eggs; Common Pancakes. two ounces and a half of powdered sugar; Time, five minutes. some grated lemon peel or cinnamon. Mix in a pint of good cream six spoon- 1215. Three eggs : one pint of milk : fuls of flour very smooth; then add the | sufficient flour to make a batter: a pinch of salt: and a little nutmeg. yolks of eight eggs, and the whites of four. Put the pancakes into a pan of hot butter, Beat three eggs, and stir them into a pint of milk: add a pinch of salt, and sufficient fry them very thin, and between each strew flour to make it into a thick, smooth bat- some pounded sugar, and grated lemon ter: fry them in boiling fat, roll them over peel or cinnamon, and send up several on each side, drain and serve them very rolled separately in the same dish. hot, with lemon and sugar. Pancakes with Marmalade. Snow Pancakes. 1212. Four eggs; four ounces of dried flour; a quarter of a pint of milk; a quarter 1216. Four ounces of flour: a quarter of of a pint of cream; a quarter of a poumd a pint of milk; a little grated nutmeg : a of loaf sugar, and some orange marmalade. pinch of salt: sufficient flour to make a Make a smooth batter with the flour, thick batter: and three large spoonfuls of eggs, milk, and cream, and when well mixed snow to each pancake. pour half a small teacupful into a pan of Make a stiff batter with four ounces of very hot butter, brown it nicely on one side, flour, a quarter of a pint of milk, or more if toss it over, and turn it on a dish. When required, a little grated nutmeg, and a pinch all are done, spread some orange marmalade of salt. Divide the batter into any number over each. Roll them up, cut off the ragged of pancakes, and add three large spoonfuls edges, place them on a sheet of tin, sift of snow to each. Fry them lightly, in very some pounded sugar over them, and lightly good butter, and serve quickly. glaze the whole with a hot salamander: fold a napkin on a dish, and serve the pancakes Batter for Fritters. up on it. 1217. Eight ounces of flour ; half a pint Plain American Pancakes. of water ; two ounces of butter; whites of two eggs. 1213. Six eggs; one pint of flour: a pinch | Mix eight ounces of fine flour with about of salt: a little sugar and powdered cinna. half a pint of water into a smooth batter, mon: a piece of butter and some milk. dissolve the butter over a slow fire, and then Beat six eggs very lightly with a pint of stir it by degrees into the flour. Then add flour, add a pinch of salt, and stir gradually the whites of two eggs whisked to a stiff into it enough milk to make a smooth thin froth and stir them lightly in. batter. Put an omelet-pan over the fire to become hot, rub it over with butter, and Arrowroot Fritters. put in sufficient batter to run over it, as thin as a crown piece: shake the pan when you Time, about half an hour. think one side is done enough, and toss it 1218. One pint of new milk; one pint of up so as to turn it. When both sides are cream; ten ounces of arrowroot ; a little a delicate brown, place it on a dish, put a vanilla; yolks of eight eggs; sugar to taste; little butter over it, and some grated white bread crumbs; greengage or apricot jam. sugar and cinnamon; fry another, lay it on Put the milk and cream in a good-sized the first one, sprinkle it likewise, and so stewpan over the fire until it boils; have the continue until you have enough, cut them arrowroot ready mixed, and stir it into the in quarters, and serve very hot. I milk as quickly as possible, add the vanilla 16 242 Apple, Potato, Gerinan, Danish, Royal Fritters, &c. and yolks of eggs, the sugar the last. Stirpint of brandy, a tablespoonful of pounded it for about twenty minutes over a quick fire; sugar, and a little cinnamon; put the slices then put it into a deep cutlet-pan, and bake of apple into this liquor, and set them over it about ten minutes in a quick oven. When a gentle fire, stirring them often, but taking it is quite cold, cut out the fritters with a care not to break them. Have a pan of boil- round cutter, and egg and bread-crumb ing lard or butter, drain the apples, dip them them. glaze and send them up quite hot, Vinto a little flour. and put them into the pan. with greengage or apricot sauce in the dish. Strew some sugar over a dish, set it near the fire, lay in the apples piled up, strew sugar Apple Fritters. over them, and glaze them with a red-hot salamander. Time, six minutes. 1219. Yolks of seven eggs; whites of Royal Fritters. three; one pint of new milk; a little grated 1222. One quart of new milk; one pint of nutmeg; a glass of brandy; and sufficient white wine; six eggs; a little nutmeg; and flour for the batter ; six apples. two ounces of pounded sugar. Beat and strain the yolks of seven eggs, Put a quart of new milk into a stewpan, and the whites of three ; mix into them a and when it begins to boil pour in the wine. pint of new milk, a little grated nutmeg, a Then take it off, let it stand five or six pinch of salt, and a glass of brandy. Well minutes, skim off the curd, and put it into a beat the mixture, and then add gradually basin. Beat it up well with six eggs and a sufficient flour to make a thick batter. Pare little nutmeg with a whisk, and add suffi- and core six large apples, cut them in slices cient flour to form it into a smooth batter. about a quarter of an inch thick, sprinkle adding the sugar pounded. Have ready a pounded sugar over them, and set them by pan of hot lard or butter and fry the fritters for an hour or more; dip each piece of apple quickly. Put them on a sieve to drain, and in the batter, and fry them in hot lard about serve them garnished with sweetmeats. six minutes ; the lard should not be made too hotat first, but must become hotter as they Danish Fritters. are frying. Serve on a napkin, with sifted | 1223. Five eggs : half a pint of flour: a sugar over them. pinch of salt ; one teaspoonful of cinnamon Apricots are extremely good done in the powder ; one of grated lemon peel; an ounce same way. and a half of candied citron; and some pow- Potato Fritters. dered sugar. Time, ten minutes. Well beat five eggs, add them to the flour, and stir in sufficient milk to work it smooth; 1220. Two large or three small potatoes ; I then add a pinch of salt and work it again; four yolks, three whites of eggs; one table | then the powdered cinnamon. the grated spoonful of cream ; a little nutmeg ; a little | lemon peel, and the citron cut into very small lemon juice; and half a wineglass of raisin | piece pieces. Rub the bottom of a delicately- wine. clean stewpan with fresh butter and put in Boil and scrape very fine two large or the paste, set it over a gentle fire and let it three small mealy potatoes ; well beat the ne be done slowly, without sticking to the pan. yolks of four eggs and the whites of three, / When it is in a manner baked, take it out and add them to the potato with a spoonful and lay it on a dish. Set on a pan with a of cream, raisin wine, nutmeg, and a large quantity of lard or butter, when it boils little lemon juice. Beat this well together! I cut the paste the size of a finger, and then for rather more than half an hour. Drop al cut it across at each end to make it rise and spoonful at a time of the batter into a pan be hollow, put them into the pan and fry of boiling fat, and fry the fritters a light them carefully, as they rise very quickly. colour, drain them, and serve on a napkin. When done, sift sugar on a dish, lay the A separate sauce may be served with these fritters on it, and sift sugar over them; or fritters, made of a sponnful of loaf sugar, ugat: serve on a napkin. the juice of half a lemon, and a glass of sherry. Cake Fritters. German Fritters. 1224. A stale pound cake; strawberry, or 1221. Six large apples; a quarter of a any other preserve; a few spoonſuls of pint of brandy; one tablespoonful of pounded cream. sugar, and a little cinnamon. | Cut a stale cake into slices an inch and a Pare, core, and cut the apples into round half in thickness, pour over them a little pieces. Put into a stewpan a quarter of a good cream, and fry them lightly in fresh 244 Beetroot and Almond Fritters, &C.-Flummery, &c. Backings. flour, and the peel of half a lemon grated, the almonds, and pound them fine in a mor- or minced very fine. Whisk the whites of tar; mix them again with the cream and three or four eggs, stir them in, and add eggs, adding the pounded sugar, and a little sufficient white wine to make a very thick grated bread. Stir all well together, put batter; then mix in some fine ripe straw- some butter into a pan, and when very hot, berries, and drop the mixture from a spoon pour in the batter, stirring it in the pan till about the size of a walnut into a pan of it is very thick. When done enough, turn boiling butter, with a strawberry in each it out on a dish, and sift sugar over it. fritter. When done, take them carefully out, drain them on a sieve reversed, and serve them with sifted sugar over them. 1234. Three ounces of buckwheat flour; one spoonful of yeast ; four eggs, and milk. Beetroot, or Pink-Coloured Fritters. Mix three ounces of buckwheat flour with a teacupful of warm milk and a spoonful of 1232. A large red beetroot ; yolks of four yeast. Let it rise before the fire for about eggs; two spoonfuls of flour; three spoon an hour, then mix four well-beaten eggs, fuls of cream ; sugar to your taste ; a little and as much milk as will make the barier grated nutmeg; grated peel of half a lemon; the usual thickness for pancakes, and fry a glass of brandy. Boil a large beetroot till it is tender, and them in the same manner. then beat it fine in a mortar. Add the yolks Raspberry Fritters. of four beaten eggs, two spoonſuls of flour, 1235. Two Naples biscuits ; half a gill of and three spoonfuls of cream. Sweeten it to your taste, grate in some nutmeg and the boiling cream ; yolks of four eggs; two peel of half a lemon, and add a glass of ounces of loaf sugar; some raspberry juice; brandy. Mix all well together, and fry the | a little citron, and a few blanched aimonds. fritters in butter. Garnish them with green Grate two Naples biscuits, pour over them sweetmeats, apricots preserved, or green half a gill of boiling cream, and set it to cool. Beat the yolks of four eggs to a sprigs of myrtle. strong froth ; and then beat them into the soaked biscuits. Add the sugar pounded Almond Frase. fine, and as much raspberry juice as will 1233. Half a pound of almonds; half a flavour and give it a pink colour. Drop pint of cream; yolks of five eggs; whites of it from a spoon the size of a large walnut two ; two ounces of sugar, and some grated into a pan of boiling fat, and when done, bread. drain them from the tat, stick shreds of Steep the almonds (blanched) in half a citron into some, and blanched almonds cut pint of cream, the yolks of five well-bearen lengthwise in others ; lay round them green eggs, and the whites of two. Then take out and yellow sweetmeats, and serve. FLUMMERY, BLANCMANGE, SYLLABUBS, &c. Flummery. | mery, and it will turn out without putting 1236. One ounce of sweet; one ounce of the mo of the mould in hot water, which gives a dulness bitter almonds; one pint of calf's-leet stock; / to the flummery. sugar to taste ; one pint of cream; a little Dutch Flummery. orange-flower water. Blanch one ounce of bitter, and the same d the same Time, half an hour for the isinglass ; two or of sweet almonds, and beat them in a mor- three minutes to scald. tar with a little orange-flower water to keep! 1237. Two ounces of isinglass; a pint them from oiling. Put them into a pint of and a half of water ; one pint of sherry, or calf's-feet stock, set it over the fire, and raisin wine ; juice of three, and peel of one sweeten it to your taste. As soon as it boils, lemon ; yolks of seven eggs; sugar to taste. strain it through a piece of muslin, and when Boil two ounces of isinglass in three half- it is quite cool, put it into a pint of thick pints of water very gently half an hour. cream, and keep stirring it often till it be. Add a pint of sherry, or raisin wine, the comes thick and cold. Then pour it into a juice of three lemons, and the peel of one, mould which has been oiled or laid in cold and rub a few lumps of sugar on another water. Let it stand six or seven hours be- lemon to extract the essence, and with them fore you turn it out, as it very stiff it will add more sugar to your taste. Well beat greatly improve the appearance of the flum- | the yolks of seven eggs, mix them with the Flummeries—Iced and Orange Custards. . 245 other ingredients, and give the whole one When it becomes as thick as good cream, scald, stirring it all the time. Pour it into wet a melon-shaped mould, and put it in. a basin, and stir it till half cold. Then let | Then put a pint of clear calf's-feet jelly into it settle, and pour it into a mould that has a large mould, and let it stand all night. been oiled, or laid in water for a short time. The next day t rit Put it in a cold place to set; but it is better in the middle of the mould of jelly ; then made the day before. fill it up with jelly that is beginning to set, and again let it stand all night. The next French Flammery. morning set the mould in hot water, and 1238. Two ounces of isinglass, or gela- when you see it is getting loose from the I lay the dish o tine ; one quart of cream ; sugar to your it, and turn the taste; two spoonfuls of orange-flower water. jelly carefully out. Ornament it with flowers. Boil two ounces of isinglass, or gelatine, in a quart of cream for a quarter of an hour. Iced Custard with Preserved or Dried Add sugar to your taste broken into smail Fruit. pieces, and two spoonfuls of orange-flower Time, five hours to ice. water. Stir it constantly, and then strain it into a mould. Turn it out on a dish 1242. One pint of boiling cream ; one when firm, and place round it some baked glass and a half of curaçoa, or any other liqueur ; yolks of twelve eggs; a quarter of pears. an ounce of isinglass ; different kinds of Rice Flummery. dried or preserved fruits. Flavour a pint of cream with a glass and 1239. Four ounces and a half of ground Ja half of curaçoa, or any other liqueur, add rice ; six tablespoonfuls of milk ; three it boiling to the yolks of twelve eggs well ounces of loaf sugar; twelve drops of al- beaten and strained ; add a quarter of an mond flavouring. ounce of isinglass dissolved and clarified to Boil four ounces and a half of ground rice the cream ; whip it until nearly cold. Have in six tablespoonfuls of milk, stirring it all ready a mould, cover the inside with differ- the time. When tolerably thick, add three | ent kinds of dried or preserved fruits, set the ounces of powdered loaf sugar, and twelve mould in ice, and pour some of the custard drops of almond flavouring. Then pour it in it, about three inches high, then throw in into an oiled mould, set it in a co d place, the trimmings, and a little of the fruit and the next day turn it out, and serve with chopped very fine. When set, add more baked pears round it, or with cream and custard ; continue to do so until the mould preserve. is full, and let it stand in ice at least five Almond Flummery.. hours before it is served. . '1240. One quart of new milk ; two ounces of almonds; one ounce of isinglass ; one Orange Custards. spoonful of orange-flower water ; loaf sugar 1243. One large Seville orange: one to taste. spoonrul of brandy; a quarter of a pound Add to a quart of new milk two ounces of pounded sugar; yolks of six eggs; one of almonds blanched, and pounded to a pint of boiling cream ; juice of the orange ; paste, and one ounce of isinglass ; boil the some candied orange peel. whole over a gentle fire until the isinglass is Pare a large Seville orange very thin, and dissolved ; then strain it through a fine sieve, boil the peel in plenty of water until it is ten- add a spoonful of orange-flower water, der, then beat it in a mortar till very fine; put sweeten ir with pounded loaf sugar to your in a spoonful of brandy, the sugar pounded, taste, and stir it until cold, and put it into a and the yolks of four well-beaten eggs. mould to set Beat all well together for ten minutes, then, by degrees, pour in a pint of boiling cream, Green Melon in Flummery. stirring it all the time until it is cold. 1241. One pint of clear calf's-feet jelly ; Squeeze in the juice of the Seville orange, half an ounce of isinglass ; half a pint of taking care that none of the seeds get in. cream ; a few sweet almonds ; sugar to Pour the custard into cups ; put them into taste ; sufficient juice of spinach to colour a stewpan of boiling water and let them the fiummery. stand until set--but only let the water be Boil slowly half an ounce of isinglass in half way up the cups—then take them out, half a pint of cream, with a few sweet al- and stick over the tops small slips of candied monds pounded in a mortar, and as much orange peel. When cold, serve them on a juice of spinach as will make it a pale green. I dish, with a spoon between each cup. 246 Lemon, Almond, Cheese, and Plain Custards— Faunemange. Lemon Custards. a lemon grated. Stir it over a clear, slow 1201. Half a pound of loaf sugar: juice fire until it thickens; but do not let it boil. of two lemons : peel of one ; yolks of four Then pour it into a basin, stir it until nearly eggs; the whites of two; pint of white cold, and pour it into a mould. wine. Take half a pound of loaf sugar, the juice Plain Boiled Custard. of two lemons, the peel of one pared very Time, about twenty minutes to infuse the thin, boiled tender and rubhed through a peel ; ten or fifteen minutes to stir the sieve, and a pint of white wine. Let all custard. boil for a quarter of an hour, then take out 1248. One quart of milk ; ten eggs; peel the peel and a little of the liquor, and set of one lemon ; three laurel leaves ; a quarter them to cool. Pour the rest into the dish of a pound of sugar. you intend for it. Beat the yolks of the Pour a quart of milk into a delicately- eggs and the whites, and mix them with clean saucepan with three laurel leaves and the cool liquor. Strain them into your dish, the peel of a lemon, set it by the side of the stir them well up together, and set them on fire for about twenty minutes, and when on a slow fire in boiling water. When done, the point of boiling strain it into a basin to grate the peel of a lemon on the top, and cool. Then stir in a quarter of a pound of brown it over with a salamander. This loaf sugar and the ten eggs well beaten, custard may be eaten hot or cold. again strain it into a jug, which place in a deep saucepan of boiling water, and stir it Almond Custards. one way until it thickens; then pour it into 1245. Quarter of a pound of almonds :/ a glass dish, or into custard cups. You may one pint of cream ; two spoonfuls of rose- put a knob of coloured jelly on the top of water ; yolks of four eggs; sifted sugar to each custard cup if you please. taste. Blanch and pound in a mortar a quarter Castard with Cream. of a pound of almonds, and add them to a 1249. Half a pint of new milk ; half a pint pint of cream, two spoonfuls of rosewater, of thick cream; white of one egg ; yolks of and the yolks of four well-beaten eggs. Stir six ; and two laurel leaves. it well together always the same way over a Add the yolks of six eggs and the white clear fire until sufficiently thick, and then of one well beaten to half a pint of new milk, pour it into a glass dish, or into custard half a pint of cream, and two laurel leaves. cups. Mix the whole well together and stir it over the fire until it begins to thicken, taking care Cheese Custards. it does not boil, or it will run to curd, then Time, to bake, ten minutes. strain it into your glasses. 1246. Three ounces of cheese ; two ounces Jaunemange. of butter ; two eggs; one tablespoonful of milk. Time, a quarter of an hour to dissolve the Grate the cheese very fine ; beat the butter isinglass. to a cream, taking care not to oil it. Well 1250. One ounce of isinglass ; half a pint beat two eggs. Mix the cheese and butter of boiling water ; yolks of eight eggs ; half e eggs and milk, a pint of white wine ; juice and peel of one beating all well together. Put the mixture small lemon; sugar to taste. into a flat dish, and bake in a quick oven. Steep the peel of the lemon in half a pint Serve immediately. of boiling water, and then pour it over an ounce of isinglass; add to it the yolks of Custard Mould. eight well-beaten eggs, half a pint of white 1247. A pint and a half of milk ; two wine, the juice of the lemon, and sugar to laurel leaves ; yolks of four eggs; three- taste. Set it over a brisk fire until the quarters of an ounce of isinglass, or one isinglass is dissolved, stirring it all the time. packet of Nelson's gelatine ; sugar to taste; / then str te: then strain it through a fine hair sieve, and peel of one lemon. pour it into a mould to become cold. Pour a pint and a half of boiling milk, in | which two laurel leaves have been boiled, Lemon Blancmange. over a packet of gelatine, or three-quarters 1251. Three gills of milk ; half an ounce of an ounce of isinglass. When dissolved, of isinglass; four eggs ; peel of two lemons ; and a little cool, stir in the yolks of the sugar to taste. beaten eggs, sugar to taste, and the peel of Dissolve half an ounce of isinglass in three toge isinglass, Strawberry, and Quince Blancmanges, &c. ' 247 gills of milk ; add four well-beaten eggs and fire until very thick, add a tablespoonful of the peel of two lemons rubbed in a few brandy or of noyeau, and pour it into an lumps of sugar; sweeten it to taste, and stir oiled mould. Set it in a cold place or in ice it over a slow fire until on the point of boil- if you have it. When firm, turn it carefully ing, add a little brandy, if liked, and pour out on a dish, and garnish it with fruit or the whole into a mould. flowers. Blancmange. Strawberry Blancmange. Time, fifteen minutes. 1255. One quart of ripe strawberries ; two 1252. One ounce of isinglass or gelatine ; ounces of isinglass ; half a pound of loaf two ounces of blanched and pounded al- sugar; juice of one lemon; one pint and a monds; one ounce of bitter ones; one pint quarter of cream ; one pint of milk. and a half of milk; one pint of cream ; one Crush a quart of strawberries with a silver lemon; a spoonful of rosewater; and two or a wooden spoon, and strew over them a ounces of loaf sugar. quarter of a pound of powdered sugar, let Put into a delicately-clean stewpan the them stand for several hours, and then press isinglass or gelatine, the sweet and bitter them through a hair sieve reversed. Dis- almonds blanched and pounded, the new solve two ounces of isinglass in a pint of milk and cream, the lemon juice and the peel boiling milk and the remaining quarter of a grated, with loaf sugar to taste. Set the pound of sugar, then strain it through mus- stewpan over a clear fire, and stir it till the lin, and stir it into the cream, and continue isinglass is dissolved, then take it off and to stir it until nearly cold ; then pour it continue stirring it till nearly cold before gradually to the strawberries, whisking it putting it into the mould. This quantity 1 quickly together. Add the lemon juice, a will fill a quart mould, but if you wish to few drops at a time, to prevent its curdling, make it in a smaller shape, you must not and then put it into an oiled mould in a put more than a pint of milk and half a pint cold place to set, for twelve or fourteen of cream. Colour the top ornament with hours cochineal, and let it get cold before you add the rest of the blancmange. Quince Blancmange. Time, half an hour. Isinglass Blancmange.' 1256. Two pounds of quinces ; four pints 1253. One ounce of isinglass; one quart of of water; one ounce of isinglass; nine spring water; whites of four eggs: one spoonful of rice water : sugar to taste : one half a pint of cream. ounces of loaf sugar to every pint of quinces; ounce of blanched bitter almonds. Simmer two pounds of quinces in four Boil an ounce of isinglass in a quart of pints of water until they are quite tender; spring water until reduced to a pint : then in when then set them by in a bowl with the liquor stir in the whites of four eggs with a spoon- until the next day. Put them into a jelly ful of rice water to prevent the eggs from bag, or strain them through a closely-woven poaching: add sugar to taste, and just scald cloth, without pressing the fruit, suspending an ounce of bitter almonds in the jelly, Strain the whole through a hair sieve, pour my: the bag or cloth over a pan until all the it into an oiled mould, and the next day juice has dripped through. To every pint of a juice put nine ounces of pounded sugar, and turn it out, and stick it all over with blanched stir the whole over a clear fire until the juice almonds cut into spikes. Ornament it with falls in a jelly from the spoon; skim it care- green leaves and flowers. fully, and pour the boiling jelly very gradu- Arrowroot Blancmange. ally to half a pint of cream, stirring it quickly together as they are mixing, and continue to Time, about half an hour. stir until nearly cold. Then pour the mix- 1254. Two ounces of arrowroot : one pint ture into an oiled mould, or a mould soaked and a half of milk : three laurel leaves : in cold water, and place it in a cool spot to sugar to taste : one tablespoonful of brandy set. or noyeau. Ribbon Blancmange. Mix the two ounces of arrowroot with a large cupful of the milk into a smooth thick Time, half an hour. batter : boil the remainder of the milk with 1257. One quart of blancmange. three laurel leaves until sufficiently flavoured: Make a sufficient quantity of blancmange then strain the milk into a jug and pour it for one or two moulds, and divide it into over the arrowroot, stirring it constantly: equal portions. Add to one, sufficient pre- add sugar to taste, and stir it over a clear pared spinach juice to colour it green, to 248 Blancmanges.- Whole Rice Moulded.--Syllabubs. another a small quantity of cochineal, to a batter, with the remaining pint of milk. third a little saffron, or if objected to, stir Boil the whole for about ten minutes, stirring into the boiling blancmange the yolks of two it all the time until very thick. Moisten a or three eggs well beaten, and stirred over mould with salad oil, pour in the rice, and the fire (with a few spoorfuls of milk) to the when perfectly cold and firm, turn it out, consistency of the other parts. A little boiled and serve it with any preserve, jam, or com- chocolate will also give an additional colour. pote round it. The different colours should be poured into an oiled mould about an inch deep, and Whole Rice in a Mould. each colour must be let get perfectly cold Time, twenty minutes altogether. before the other is added, or it will spoil the beauty of the ribbon. 1261. One cupful of whole rice; two cup- When full. put the mould in a cold place fuls of thin cream ; one laurel leaf ; peel of to set, and turn it carefully out. half a lemon ; a small piece of cinnamon ; two ounces of sugar. Raspberry Blancmange. Wash a cupful of whole rice, and put it into a stewpan with sufficient water to cover Time, a quarter of an hour. it. Let it simmer at the side, and when 1258. Two pottles of raspberries; one boiling, add two cupfuls of thin cream, the ounce and a half of isinglass ; half a pound peel of half a lemon cut thin, a piece of cin- of sugar ; three-quarters of a pint of cream. namon, two ounces of sifted sugar, and one Put the raspberries into a bowl, press laurel leaf. Boil it carefully together until them with a wooden spoon, and strain the the rice is soft, put it into a mould, press it juice. Add to it half a pound of powdered down tight, and when cold turn it out, and sugar and the ounce and a half of isinglass. send it to table with any preserve round it. . Boil it over a clear fire until the isinglass is If put into a cylindrical mould, the centre dissolved, strain it, and stir it gradually into may be filled with fruit, or sweetmeats. three-quarters of a pint of cream. When nearly cold, pour it into a mould, and put it London Syllabub. in a cold place to set. 1262. A pint and a half of sherry ; two ounces of sugar; grated nutmeg; two Cheap Blancmange. quarts of milk. Time, fifteen minutes altogether. Sweeten a pint and a half of sherry with 1259. One quart of new milk; one ounce the loaf sugar in a bowl, and add nutmeg. of isinglass; two tablespoonfuls of boiling Milk into it from the cow about two quarts water ; a quarter of a pound of sugar ; one of milk. large lemon ; a stick of cinnamon; half a Somerset Syllabub.' teaspoonful of vanilla flavouring. Pour two spoonfuls of boiling water over Time, twenty minutes. an ounce of isinglass, rub part of the sugar 1263. One pint of port; one pint of sherry; on the lemon, and when the flavour and three pints of milk ; one pint of clouted colour are well extracted, put it with the re-cream ; a quarter of a pound of sugar ; one mainder of the sugar into a stewpan with a ounce of nonpareil comfits ; nutmeg ; cin- f milk and a stick of cinnamon. Letnamon. it all simmer until the sugar and isinglass Put the port, sherry, and sugar into a are dissolved. Then strain it through muslin china bowl, and milk into it about three into a jug, add the vanilla flavouring, strain pints of milk. Let it stand twenty minutes, it again, and then pour it into a china and pour over the top one pint of clouted mould, and let it stand all night in a very cream. Grate nutmeg over all. Add pow- cold place. dered cinnamon to taste, and strew thickly with comfits. Ground Rice Blancmange. Time, a quarter of an hour to boil the rice. Whipped Syllabubs. 1260. Four ounces of ground rice; one 1264.. Six or seven ounces of loaf sugar; quart of milk ; two ounces and a half of loaf peel of three lemons, and juice of two; four sugar; flavouring of essence of lemon, or tablespoonfuls of brandy ; four of sherry; almonds. one pint of cream. Simmer a pint of milk with two ounces Cut the peel of three lemons very thin, and a half of loaf sugar, add the flavouring and let them infuse in the juice of two for until on the point of boiling. Then stir in three or four hours ; then strain it over six the rice, previously mixed to a smooth thin for seven ounces of pounded sugar. Add 250 Apple, Orange, Lemon, Strawberry, French Soufflés, &c. them with a little white sugar, and mash take out the lemon peel, mix it with the them smooth. Make a custard with the flour and butter, and stir the whole over a yolks of three well-beaten eggs, a quarter of clear fire for five or six minutes. Set it to a pint of cream or new milk, and a table-cool, and about an hour before placing it in spoonful of brandy, and white sugar to the oven whisk the whites of nine eggs to a taste. Have the apples and custard ready; very stiff froth; stir them gradually and make a ring round the dish with the apples, lightly in, and pour it into a souffie-dish and put the custard in the middle. Whisk well buttered with a wide band of white but- the whites of the eggs to a stiff froth, and tered paper tied round the top. Bake it for put them over the custard and apples ; sift half an hour. When done, remove the sugar over it, and bake it in a moderate paper and serve. oven. Strawberry Souffle. Apple Souffle in Paste 1273. Three pints of ripe strawberries; 1270. Ten or twelve large apples ; peel peel of half a lemon ; a quarter of a pound of half a lemon ; whites of four eggs; three of loaf sugar ; one pint of milk; four eggs. ounces of loaf sugar ; half a pound of puff Simmer three pints of ripe strawberries paste. with a little loaf sugar and the peel of half Well butter the outside of a tin or pie- | a lemon grated ; then place it round a dish dish, cover it with good puff paste, and bake as high as the quantity will allow, forming it a nice light colour. When done, take a waħ, leaving the centre hollow. Make a out the dish carefully, and fill the inside of custard with the yolks of four eggs well the paste with ten or twelve large apples, beaten, a pint of milk, and sugar to taste; three ounces of pounded sugar, and the fill the centre of the strawberry wall, and peel of half a lemon stewed until perfectly cover the whole with the whites of the eggs soft. Whisk the whites of four eggs very | whisked sufficiently firm to bear an egg ; stiff, pile it on the apples, strew sifted sugar sift over it powdered sugar, and brown it over it, and brown it lightly in a gentle with a salamander, or serve white if pre- oven. Serve hot, with a napkin round it. ferred. Orange Souffle Apricot, or Strawberry Souffle. 1271. One ounce of isinglass ; one pint of Time, fifteen to twenty minutes, to bake. water ; juice of one lemon; one Seville 1274. One dozen ripe apricots, or one orange; fifteen China oranges ; sweeten to quart of ripe strawberries; four ounces of taste. sugar; a large cupful of water ; a large Put an ounce of isinglass into a pint of cupful of good cream ; yolks of six eggs; cold water, and boil it until reduced to half whites of whites of ten; four tablespoonfuls of fine a pint ; strain it, and add the juice of one flour ; a piece of butter the size of an egg. lemon, one Seville orange, and of fifteen | Take the stones from a dozen or fourteen China oranges. Sweeten it to your taste, ripe apricots (or take a quart of strawber- and whisk it all together until almost cold ; | ries), put them into a stewpan with the sugar dip a mould into cold water, put in the pounded and a cupful of water; stir it con- soufflé, and set it by for use. Before turn- stantly over a clear fire until the fruit will ing it out, put the mould into warm water, I pulp; then press it through a sieve. Mix it 2. with four spoonfuls of flour rubbed smooth, mented with flowers, or in any way you half a pint of good cream, and a piece of please. fresh butter; stir it briskly over the fire until Lemon Souffle. it boils; then stir in the yolks of six well- Time, half an hour. beaten eggs, and the whites of ten whisked to a stiff froth ; fin the souffle-mould, and 1272. Three ounces and a half of fresh | bake it. butter; a little flour; yolks of six eggs; whites of nine; one pint of milk ; three French Soufile. ounces of loaf sugar; juice of one lemon ; Time, about one hour. peel of three. Boil the peel of three lemons cut very thin 1275. Two tablespoonfuls of flour; a piece in a pint of sweetened milk. When cool, of butter the size of a walnut ; two table- add the yolks of six well-beaten eggs and spoonfuls of cream ; half a pint of milk ; the juice of a lemon strained. Dissolve yolks of five eggs; whites of eight ; two nearly four ounces of fresh butter, and stir ounces of sugar ; a large spoonful of noyeau in sufficient flour to form a stiff paste; then lor maraschino. Punch, Rice, and Plain Souffles.-Friar's Omelet, &c. 251 Stir over the fire two spoonfuls of flour two tablespoonfuls of cream ; five ounces of and a piece of butter until thick, taking care flour; one pound of loaf sugar. it does not become coloured; then stir Rub the peel of two lemons with the gradually in two spoonfuls of boiling cream sugar, then pound it, mix it with the yolks and half a pint of boiling milk. Beat it to- of six eggs, and beat it well together ; then gether until smooth and thick, and then add two tablespoonfuls of whipped cream, pour it into a basin ; stir in the yolks of the and four or five ounces of fine flour. Stir eggs well beaten, and the sugar pounded all together for about five minutes, and then with a spoonful of noyeau or maraschino. add gradually the whites of the eggs whisked Whisk the whites to a stiff froth, and stir to a very stiff froth. Three parts fill some them very lightly into the other ingredients. small and neatly shaped white paper cases Pour it into a souffle-dish, and bake it care- with the mixture, and bake them in a mode- fully. rate oven. Sift powdered sugar over them, and serve piled high on a folded napkin. Punch Souffle. Time, half an hour. A Plain Soufile. .1276. Yolks of ten, whites of eleven eggs; Time, half an hour to bake. some bread-crumbs; three ounces of loaf 1279. One ounce and a half of fresh but. sugar ; a dessertspoonful of orange-flower ter; one ounce and a half of pounded sugar; water; three dessertspoonfuls of potato flour; four dessertspoonfuls of arrowroot, or rice three ounces of ratafias ; half a pint of cus. flour ; six eggs; rather more than a pint of tard flavoured with rum and lemon peel. new milk; a little vanilla. Beat the yolks of ten eggs with three ounces Mix into a very smooth paste four dessert- of pounded sugar, three ounces of ratafias spoonfuls of arrowroot, or rice flour, in a bruised fine, three spoonfuls of flour, and a basin, then pour in the remainder of the flavouring of orange-flower water. Well milk, sweeten it with a little pounded sugar, butter a plain oval mould and a strip of and put it into a very clean stewpan with an paper; tie the paper round the top, and ounce and a half of fresh butter. Stir it strew bread-crumbs over the interior. over a clear fire until it is the consistency of Whisk the whites of eleven eggs to the thick cream, then add the yolks of six well- stiffest froth, and stir them lightly into the beaten eggs, and then stir in the whites, other ingredients ; pour the whole into the whisked stiff enough to bear the weight of mould, and bake it in a slow oven for half an egg ; pour it into the souffle-dish, and an hour; turn it out of the mould, and pour bake it in a moderately-heated oven. When round it about half a pint of custard fia. done, hold a salamander over it for a few voured with rum and lemon peel. minutes, and serve it with a napkin pinned round the mouid, or place it inside another Rice Souffle. ornamental one, dust a little sifted sugar over the top, and serve as quickly as pos- Time, to bake, three-quarters of an hour. sible. Vanilla, or any flavouring may be 1277. A quarter of a pound of rice ; three added. ounces of loaf sugar; three-quarters of a pint of milk; a quarter of a pint of cream ; Omelet aux Confitures. yolks of six eggs; whites of eight; one glass of white wine ; a piece of butter the size of 1280. Four eggs; two tablespoonfuls of an egg. good cream ; three dessertspoonfuls of flour; Soak a quarter of a pound of the best rice any preserve you may fancy. in boiling water for about a quarter of an Well beat four eggs; add them to two hour, then boil it in a small stewpan with tablespoonfuls of good cream, and three the milk, cream, wine, sugar, and piece of dessertspoonfuls of flour. Mix all well to- butter, and let it simmer slowly until it is gether. Put it into an omelet-pan, and fry quite softthen beat the yolks of six eggs, with any preserve you may have, or fancy, it only one side, like a pancake, then fill it add them to the rice, and stir lightly in the whites of eight beaten to a firm froth. turn it over on the dish, and sift sugar over it. Put a paper round a souffle-dish, pour in the Friar's Omelet. mixture, and bake it in a moderate oven. 1281. Eight or nine large apples ; two Souffle in Cases. ounces of fresh butter; sugar to taste; bread- crumbs. Time, quarter of an hour to bake. Boil eight or nine large apples to a pulp, 1278. Peel of two small lemons; six eggs; stir in two ounces of butter, and add pounded Omelet Souffle.-Apple, Apricot Brulee, Cream, &c. 253 either of the above-named preserves over it. Omelet Souffle. Roll it in the form of a muff, strew pow- 1289. Six eggs; four dessertspoonfuls of. dered sugar over it, and serve. powdered sugar; peel of one lemon; a quarter of a pound of butter, Sweet Omelet. Beat the whites and yolks of six eggs separately, put to the yolks six dessertspoon- 1288. Six eggs; three tablespoonfuls of fuis of powdered sugar and the peel of a pounded sugar; one tablespoonful of flour : lemon cut very thin and chopped as fine as peel of one lemon; a quarter of a pint of possible. Mix them thoroughly, whip the cream; some sweetmeat. whites to a stiff froth, and add them to the Part the yolks of six eggs from the whites, yolks. Then put a quarter of a pound of stir in the pounded sugar to the yolks, a butter into an omelet-pan over a quick fire, spoonful of flour, and a quarter of a pint of and as soon as it is melted pour in the mix- cream. Mix all well together, then whisk ture, stir it that the butter may be well the whites to a stiff froth, and mix them mixed with the eggs; then put it into a but- gently with the other ingredients just as you tered dish, and set it over hot ashes, strew are about to fry it. Put in half at a time, powdered sugar over the top, and colour i! cover minced sweetmeats on it, fry the with a salamander, or put it into the oven. other, and turn over it, and glaze with a This must be served as soon as possible, as salamander. it soon falls, and the appearance would be spoiled. CREAMS. Apple Cream. in the pulped apricots. Mix it thoroughly Time, half an hour to three-quarters of together, and put it into an oiled mould. - an hour. Set it in a cold place. 1290. One pound of apple pulp; half a pint of cream ; peel of half a lemon ; two Superior Apricot Cream Iced. spoonfuls of brandy; half an ounce of pow. 1292. Twelve apricots; six ounces of dered sugar, or to taste. sugar; one pint of cream. Pulp boiled apples till you have a pound Pare, stone, and scald twelve ripe apricots, weight of them. Add to them half a pint beat them to a pulp in a mortar. Put to of cream, the lemon peel grated, and two them six ounces of double-refined sugar and spoonfuls of brandy. Whisk the whole till a pint of scalding cream, work it through a it is a fine white cream, and leave a white hair sieve, put it into a tin that has a close froth at the top. Sweeten it to taste before cover, set it in a tub of ice broken small, whisking it. The quantity of sugar required with a large quantity of salt put amongst it. must depend on the acidity or sweetness When the cream grows thick round the edge of the apple pulp. of the tin stir it, and again place it in the ice till it becomes quite thick. When all the Apricot Cream. cream is thoroughly frozen take it out of the Time, twenty-five to thirty minutes. tin, and put it into the mould you intend it 1291. A dozen ripe apricots; one pint of to be turned out of. Cover it over with the milk; half a pint of cream; yolks of nine lid, place the mould in the centre of another eggs; eight ounces of isinglass; eight ounces tub of ice and salt, laying the ice over the of loaf sugar. top of the mould, and let it stand four or Make a thin syrup with part of the sugar five hours. When ready to serve, dip the boiled in a small cupful of water, and in the mould into warm water, or hold a cloth syrup boil the apricots to a pulp, having round it for a minute which has been dipped first removed the stones. Press them through into boiling water, and it will come out a sieve, and set them in a cool place. Boil | easily. a pint of milk and half a pint of cream, and when cool, stir in the yolks of nine eggs well Creme Brulee. beaten with the remainder of the sugar. Put 1293. Ten ounces of loaf sugar; peel of it into a jug with a lip; set the jug in a deep two lemons; one pint of cream ; yolks of saucepan of boiling water, and stir it one eight eggs; a little salt ; half a pint of whip- ickens, without allow-ped cream; one ounce and a half of clarified ing it to boil, or it will curdle. Then strain isinglass. it into a basin, add the ounce of isinglass Put two ounces of pounded sugar into a (previously dissolved in hot water), and stir stewpan with the grated peel of two lemons; 254 Ground Rice, Stone, Velvet, Chocolate, Coffee, Cream, &c. es, and stir these with a wooden spoon over a slow with a large cupful of white wine, the juice fire until the sugar begins to assume a rather of a large lemon, and sufficient sugar to light brown colour, then pour in a pint of sweeten it rubbed on the peel to extract the cream, and add to this eight ounces of sugar, colour and flavour. Stir it over the fire the volks of eight eggs, and a little salt. Stir until the isinglass is dissolved ar the whole over a stove fire until the eggs are strain it to get cold. Then mix with it the set, then strain the cream through a hair cream, and pour it into a mould. sieve into a large basin, and mix with it half a pint of whipped cream and one ounce Chocolate Cream. and a half of clarified isinglass. Pour the Time, twenty minutes. cream into a mould embedded in rough ice. 1297. One bar of chocolate ; one pint and Ground Rice Cream. a half of cream ; yolks of five eggs; one tablespoonful and a half of good moist Time, three minutes. sugar. 1294. Four tablespoonfuls of ground rice; Break a bar of chocolate into small pieces, yolks of four eggs; whites of two ; one pint and pour over them a pint and a half of of new milk ; two ounces of loaf sugar. cream, let it remain until it is dissolved, and Mix four tablespoonfuls of ground rice then boil it slowly for ten minutes. Well very smooth with a spoonful or two of milk, beat the yolks of five eggs with a spoonful add the yolks of four well beaten eggs, and and a half of good moist sugar, mix it with the whites of two; sweeten it to taste, or add the cream, and pour it into cups. Stand about two ounces of pounded sugar, boil a them in a stewpan of boiling water, which pint of milk, pour it over the rice and eggs, must only cover half way to the edge of the boil it three ut it into a mould. cup, and let them remain simmering twenty When turned out, serve it with either custard, minutes with the cover of the stewpan kept preserves, or whipped cream over it. on. When done, place them in a very cold place. Milk may be used instead of cream Stone Cream. if a less expensive cream is required. Time, to boil, one minute ; to stand, one night. Iced Chocolate Cream. 1205. One pot of preserved' 'apricots or. 1298. Half a pint of strong made choco- plums; half an ounce of isinglass; one pint late ; one pint of milk ; yolks of eight eggs; of cream ; one lemon; two teaspoonfuls of half a pint of thick cream ; half a pound of crushed white sugar (more or less, to taste). I loaf sugar. Take a glass dish and line it at the bottom | Make a pint of milk very hot, sweetened about an inch thick with preserved apricots with half a pound of loaf sugar; then stir or plums, dissolve half an ounce of isinglass carefully into it the yolks of eight well- in a little water, strain it, add to it a pint of beaten eggs and half a pint of strong made thick cream, the peel of the lemon grated, Grated chocolate. Put it into a jug, stand it in enough sugar to make it pleasant to your boiling water over a clear fire, and stir it taste. Let it boil one minute : then put it one way until the eggs are set in the milk. into a jug that has a spout. When it is but do not let it boil, then strain it through nearly cold, but not quite set. squeeze into a fine silk or hair sieve, and stir into it it the juice of the lemon (or rather. squeeze about half a pint of thick cream. Freeze the lemon in a cup and add it to the cream, and mould it as other iced creams. lest a pip should fall into the jug). Pour it into the dish (from a jug with a spout) over the sweetmeat, and let it stand all night. 1299. One large cupful of made coffee ; Place on the top a few ratafias. four ounces of sugar ; three-quarters of a Any very nice jam may be substituted for pint of milk; yolks of eight eggs; two the apricot, but the latter is best of all. Ounces of gelatine. Wine sours are perhaps the best substitutes | Put three-quarters of a pint of boiled milk for apricots. into a stewpan with a large cupful of made Velvet Cream coffee, and add the yolks of eight well- Time, until the isinglass is dissolved. | beaten eggs and four ounces of pounded loaf sugar. Stir the whole briskly over a 1296. One ounce of isinglass; a breakfast-clear fire until it begins to thicken, take it cup of white wine ; juice of one large lemon; off the fire, stir it for a minute or two longer, the peel rubbed with sugar; one pint of and strain it through a sieve on the two eream. ounces of gelatine. Mix it thoroughly to- Put the ounce ou isinglass into a stewpan Igether, and when the gelatine is dissolved, Tea, Maraschino, Ratafia, Raspberry Creams, &c. 255 pour thc cream into a mould, previously ten ounces of loaf sugar pounded, three. dipped into cold water, and set the mould quarters of an ounce of bitter almonds, on rough ice to set. blanched and pounded to a paste, and about two ounces of gelatine or isinglass. Boil Tea Cream. the whole over a moderate fire for eight or 1300. A quarter of an ounce of Hyson nine minutes, until the gelatine or isinglass tea; half a pint of milk ; half a pint of is thoroughly dissolved. Then strain it cream ; two spoonfuls of rennet ; sugar to through a fine sieve into a jug with a lip to taste. it; stir in the yolks of seven well-beaten Boil a quarter of an ounce of fine Hyson eggs, and pour the mixture from one jug to tea with half a pint of milk; strain off the another until barely cold ; then add the leaves, and put to the milk half a pint of strained juice of three small lemons, stir it cream and two spoonfuls of rennet. Set it quickly together, and pour it into an oiled over a stove in the dish it is to be served in, mould. and cover it with a tin plate. When it is thick it will be sufficiently done. Garnish Ratafia Cream. with sweetmeats. Time,' fifteen minutes. 1304. Six bay-leaves ; one quart of new Maraschino Cream, milk ; a little essence of ratafia ; yolks of Time, about ten minutes. four eggs; four spoonfuls of cream ; sugar 1301. One pint of fine red strawberries ; to taste. a quarter of an ounce of isinglass ; four Put a quart of new milk into a stewpan tablespoonfuls of maraschino; and some with six bay-leaves and a little ratafia. When good strawberry cream. it has boiled up, take out the leaves, beat Dissolve a quarter of an ounce of isinglass up the yolks of four eggs with four spoon- in a very little boiling water; pick the stems fuls of cream, and add sugar to your taste. from a pint of fresh red strawberries, dip | Stir it into the ratafia cream to thicken it, each into the dissolved isinglass and th and then and set it over the fire to get hot, without into the maraschino. Line the inside of a allowing it to boil. Keep stirring it all the mould with the strawberries as thickly as time one way, or it may curdle, and then they can be placed ; fill the interior 'with pour it into a glass dish. To serve when strawberry cream or any other you may pre-cold. fer. Place the mould in ice, or in a very cold place until the next day. Iced Ratafia Cream. Time, about a quarter of an hour, or until Lemon Cream. it thickens. 1302. One pint of water ; peel of three 1305. Half a pound of ratafias ; seven large lemons; juice of four lemons; six eggs; one pound of curaçoa; the rind of ounces of fine loaf sugar ; whites of six eggs. one Seville orange ; five ounces of sugar; Pare into a pint of water the peel of three one pint of milk ; two ounces of gelatine; large lemons ; let it stand four or five hours; two ounces of preserved ginger ; the same then take them out, and put to the water of candied orange and cherries; one ounce the juice of four lemons and six ounces of | of candied lemon ; half a pint of cream. fine loaf sugar. Beat the whites of six eggs Put into a stewpan the yolks of seven and mix it altogether, strain it through a eggs, the glass of wine, the rind of the lawn sieve, set it over a slow fire, stir it one Seville orange, the ratafias, the sugar way until as thick as good cream, then take pounded, and a pint of boiled milk ; stir it it off the fire and stir it until cold, and put over the fire until it thickenspress it it into a glass dish. through a hair sieve into a bowl, and add Orange cream may be made in the same the gelatine previously dissolved, the cream way, adding the yolks of three eggs. well whisked, and the preserves cut up into very small pieces, and well mixed in with Lemon Cream without Creain. the other ingredients. Dip the mould into Time, five or six minutes. water, put in the mixture, and set it in ice. 1303. Two ounces of gelatine or isinglass; three-quarters of an ounce of bitter almonds; Raspberry Cream in a Mould. three lemons; one quart of new milk ; yolks Time, about ten minutes. of seven eggs ; ten ounces of loaf sugar. 1306. One ounce of isinglass; a pint and Put a quart of new milk into a stewpan a half of cream ; a sufficient quantity of with the peel of three small lemons cut thin, I raspberry jelly to sweeten and colour it. 256 Raspberry, Orange, Ginger, Bohemian, and Italian Creams. Boil an ounce of isinglass in a small quan- Preserved Ginger Cream. tity of water until quite dissolved. Take a Time, about ten or twelve minutes. pint and a half of cream, boil half of it, then strain the isinglass to it. Put a suffi- 1. 1310. One pint and a half of good cream; cient quantity of raspberry jelly to sweeten five ounces of preserved ginger; three table- and colour the cold cream, whisk it well spoonfuls of the syrup ; yolks of six eggs ; one ounce of isinglass or gelatine ; two until the jelly is dissolved, then add the warm cream to it, and strain it into a well-oiledº Filed ounces of loaf sugar. mould. Add the yolks of six well-beaten eggs to a pint and a half of cream, three tablespoon- • Raspberry Cream without Cream. fuis of ginger syrup, and the five ounces of preserved ginger minced very fine. Add Time, one hour. about two ounces of pounded sugar, and 1307.-A quarter of a pound of raspberry stir the whole when thoroughly mixed over jam or jelly ; a quarter of a pound of sugar a slow fire for ten or twelve minutes. When beaten fine; whites of four eggs. sufficiently thick stir in the isinglass previ- Pound and sift the sugar, mix it with the ously dissolved and strained, whisk it for jam or jelly, and the whites of four eggs. about twenty minutes, or until lukewarm, All to be beaten together for one hour, and and pour it into a glass dish. When set, then put in lumps in a glass dish. lay over the top slices of preserved ginger or crystallized fruit. Orange Cream. Bohemian Cream. Time, ten or twelve minutes. 1311. One ounce and a half of isinglass; 1308. One ounce of isinglass : quarter of one pint of cream; half a pint of water; a pound of loaf sugar ; one lemon ; seven 1six ounces of sugar ; one lemon ; one pint of strawberries. oranges ;,half a pint of cream. Squeeze and strain the juice from the Rub through a sieve a pint of fresh straw- berries; and the six oranges and the lemon, put it into a sauce- ounces of sugar pan with the isinglass and sufficient water pounded, and the juice of the lemon. Dis- to make a pint and a half with the orange solve the jsinglass in half a pint of water. and lemon juice included. Rub some sugar Mix these ingredients well together, and set over the orange and lemon peel, add it to the bowl upon ice, stirring it until it begins the other ingredients, and boil all together to set. Whisk a pint of cream to a light for about ten or twelve minutes. Then strain bin froth, and stir it into the strawberries. Fill it through a muslin bag, let it stand until the mould, and place it upon ice until cold, and beat it up with the cream. Dip served. the mould in cold water, or oil it, pour in Brandy Cream. the cream, and put it in a very cold place Time, about a quarter of an hour in all. to set, or in ice if you have it. 1312. 'Twenty sweet and twenty bitter Seville Orange Creams. almond:s ; yolks of five eggs; two wine- glasses of brandy; one quart of cream ; Time, ten or twelve minutes. three ounces of loaf sugar ; a few spoonfuls 1309. One pint of cream ; one spoonfull of milk. of brandy; a quarter of a pound of loaf Boil twenty sweet and twenty bitter sugar ; one Seville orange ; yolks of four | almonds blanched and pounded in a few spoonfuls of milk. When cold, stir in the Boil the peel of a Seville orange in yolks of five eggs well beaten with a spoon- several waters to take off the bitter taste, Tul of cream. ful of cream. Add three ounces of loaf A and then pound it in a mortar. Add a sugar pounded and sifted, and two glasses quarter of a pound of sifted loaf sugar to of the best brandy. When thoroughly the yolks of four eggs, beat it smooth, and mixed, pour in a quart of cream, set it over then add a spoonful of brandy, the juice of the fire, but do not let it boil ; stir one way the orange strained, and the pounded peel. till peel till it thickens, and pour it into custard cups Beat all together for ten or twelve minutes, I | with a ratafia on the top of each. then pour gradually in a pint of boiling Italian Cream. cream, and stir it briskly together until cold, pour it into a basin with a spout and stand it Time, half an hour. in boiling water till cold, then pour it into 1313. One pint of thick cream ; juice of glass custard cups. | two lemons; half a glass of white wine ; a eggs. 260 Creams—Jellies and Sweet Dishes. quite smooth, add the juice of the lemon to again for four or five hours before it is to be it, mix it with the boiled cream, and let it turned out. boil again for a few minutes. Cut a sponge- Garnish it with preserved peaches. cake in slices, lay them in a glass dish, and pour the cream over them. Spinach Cream. 1338. Yolks of nine eggs; one pint of Apple Cheese and Cream. thick cream; one pint of milk; seven ounces 1336. An equal weight of apples and of loaf sugar pounded ; a small teacupful of sugar; one pint of cream, or new milk; spinach juice; two ounces of preserved oks of two eggs ; peel and juice of one orange ; or two ounces of citron ; one stick lemon ; a little cinnamon; and a spoonful of cinnamon. of orange-flower water. | Whisk the yolks of nine eggs, with seven Boil the sugar in water, and as the scum ounces of loaf sugar pounded; then add a rises, carefully take it off. When clear, put pint of thick cream, and a pint of new milk, in the weight of the sugar in apples pared, with a stick of cinnamon. When all the cored, and cut into quarters, with the juice ingredients are well mixed together, stir in a of a lemon and the peel cut very fine. Set small teacupful of spinach juice. put the the stewpan over a clear fire, and stew it mixture into a stewpan, and stir it one way until it is boiled to a thick jam. Put it into over a clear fire until very thick. Lay at the a mould, and when cold turn it out. bottom of a glass dish some slices of pre- Add the yolks of two beaten eggs to a served orange, or about two ounces of citron, pint of cream or new milk, a stick of cinna- cut very thin. Pour the warm cream over mon, a spoonful of orange-flower water, and the preserve, and put it in a cold place until the thin peel of a lemon ; boil it for a few the next day. Ornament it with shreds of minutes, stirring it constantly, and when preserved orange or citron. cold, pour it round the apple cheese. Chantilly Basket, with whipped Straw- Peach Cream Ice. berry Cream and Fruit. 1337. Twelve peaches ; six ounces of 1339. Sixty-two macaroons; some melted sugar; one pint of scalding cream. barley-sugar; strawberry cream; and twenty- Pare and stone twelve ripe peaches, scald four strawberries. them over a clear fire, and beat them to a Take any tin mould that will serve to pulp in a mortar : then mix with them six form a basket. and rub it over with fres ounces of loaf sugar pounded and sifted, and butter to prevent the candy sticking to it. a pint of scalding cream. Stir all thoroughly Dip the cakes in the barley-sugar, which together, and rub it through a sieve ; put it must be kept hot, and fasten them together into a tin ice-mould that has a cover, and with it, each row of cakes being cold and set it in the ice-pail ; when the cream grows firm before the next is put on; then take it thick round the edges of the mould, stir it from the mould and keep it in a dry place well, and set it in again till it becomes thick, until wanted. Fill it with a whipped straw- then take it out of the tin mould, and place berry cream which has been drained on a it in the shape it is intended to be turned sieve the preceding day, and put into the out of, put on the lid, and set it in the ice whip ripe strawberries. JELLIES AND SWEET DISHES. To Prepare Cochineal to Colour Red or three-quarters of a pint of water until re- Pink. duced to half; then add to it rock-alum and 1340. One ounce of powdered cochineal ; cream of tartar, of each half an ounce one ounce of cream of tartar; two drachms (pounded fine). Boil them together for a. of alum; half a pint of water. short time, then strain it. When cold, bottle it. If to be kept any great length of Take an ounce of powdered cochineal, an ounce of cream of tartar, and two drachms time, boil an ounce of loaf sugar with it. of alum. Put these ingredients into a sauce- pan with half a pint of water. When it To Clarify Isinglass. boils take it from the fire and let it cool, 1341. One ounce of isinglass; half a pint. pour it off into a bottle as free from sedi- of water. ment as possible. Break an ounce of isinglass small, pour To keep cochineal any length of time, over it half a pint of boiling water, and set boil an ounce of it (finely powdered) in it over a gentle heat to dissolve. When Strawberry Acid, Calf's Feet Fellies, &c. 261 entirely dissolved, take off the scum, or water, set it over a clear fire, and when it strain it through a coarse cloth. boils skim it well, and let it simmer slowly until reduced to rather more than two Strawberry Acid for Jelly. quarts, then strain it through a hair sieve Time, to stand, twenty-four hours. and set it to cool. When cold, put it into 1342. Twelve pounds of strawberries ; another stewpan with the whites and shells three quarts of spring water; five ounces of of six eggs, stir it well together, and set it tartaric acid; one pound and a half of loaf over the fire to become gradually hot, but do not stir it after it begins to heat. Let it sugar to each pint of strawberry juice. Put twelve pounds of ripe strawberries boil for nine or ten minutes. Pour in a cupful of cold water ; let it boil again, and into a pan, and pour over them three quarts then set it near the fire covered over for half of spring water previously acidulated with an hour. Dip the jelly-bag into boiling five ounces of tartaric acid. Let them remain twenty-four hours, and then strain water, squee in water, squeeze it dry, and strain the stock them without bruising the fruit. To each It will then th through it until perfectly clear. pint of strained liquor add a pound and a be fit for use. half of powdered loaf sugar; stir it frequently Calf's Feet Jelly.' until it is dissolved, and then bottle it for use. This quantity fills twelve bottles, and Time, to boil the feet, until reduced to one the process must be cold. quart; to reboil the jelly, a quarter of an To make one quart of jelly, take one hour. bottle of the syrup, half an ounce of isinglass, 1345. Two calf's feet; two quarts of or half an ounce of gelatine dissolved in water; hal: a pound of loaf sugar; one pint half a pint of water; strain it off, and add of white wine; a wineglass of brandy; four it to the syrup. Mix all well together, and lemons; whites of four eggs. pour it into a jelly mould.. Cut two feet in small pieces after they have been well cleaned and the hair taken off. Stew them very gently in two quarts The Foundation of all Jelly. of water until it is reduced to one quart. 1343. One shilling packet of Nelson's When cold, take off the fat and remove the gelatine; half a pint of cold water; one jelly from the sediment. Put it into a sauce- pint of hot water; the rind of five lemons; pan with half a pound of loaf sugar, a pint one small stick of cinnamon; six cloves ; of white wine, with a wineglass of brandy in juice of six lemons; half a pint of sherry; ait, four lemons with the peel rubbed on the quarter of a pound of loaf sugar; whites of sugar, the whites of four eggs well beaten five eggs. and their shells broken. Put the saucepan Take a packet of gelatine, dissolve it in on the fire, but do not stir the jelly after it half a pint of cold water, and then add a begins to warm. Let it boil a quarter of an pint of hot water, the rind of five lemons hour after it rises to a head; then cover it without the pith, a small stick of cinnamon, close, and let it stand about half an hour; the cloves, the juice of the lemons, the after which, pour it through a jelly-bag, sherry, and the loaf sugar. When done, first dipping the bag in hot water to prevent clarify it with the shells and whites of five waste, and squeezing it quite dry. Pour the eggs. jelly through and through until clear, then "If you wish to make any other kind of put it into the mould. jelly omit the sherry, and add for instance · orange juice for orange jelly, or the juice of Jelly from Cowheels. strawberries, cherries, pineapple, or any | Time, to boil the cowheels, seven hours, or other fruit. The jelly takes its name from until reduced to three pints; boil five its flavouring. No jelly of several colours should be set warm, as the different colours minutes after the wine is added. run and weaken it extremely. 1346. Two cowheels; one gallon of water; one pint of white wine; half a pound of loaf | sugar : juice of five. peel of four lemons; Calf's Feet Stock for Jellies. whites of six eggs. . 1344. Three calf's feet; four quarts of Put two thoroughly clean cowheels into a water; half an ounce of isinglass; whites stewpan with a gallon of spring water, and and shells of six eggs. let it boil until reduced to three pints. Take three calf's feet thoroughly cleaned, When cold, skim off the cake of fat, and split them down the middle, and take all take the jelly carefully from the sediment at the fat from the claws. Put them into a the bottom ; put the jelly into a stewpan stewpan with four quarts of cold spring with the white wine, loaf sugar, and the 262 Isinglass, Strawberry, Lemon, Orange Fellies, &c. juice of the lemons. Beat up the whites of just boil up; skim it well; add the wine, six eggs, throw them into the jelly; stir it and strain it until quite clear. all together, and let it boil five minutes. Then pour it into a jelly-bag, and let it run Orange Jelly. on the peels of four lemons placed in the Time, until it almost candies. basin the jelly runs into, as the peel will give 1350. Peel of two Seville, two China a fine flavour and colour. If not perfectly o Tecty oranges, and two lemons ; juice of three of clear, run it through again. each ; a quarter of a pound of loaf sugar; a Pour it into a mould, and turn it out the quarter of a pint of water; two ounces of next day. isinglass. Isinglass Jelly. Grate the rinds of the Seville, China Time, about three-quarters of an hour. oranges, and lemons ; squeeze the juice of 1347. One ounce of isinglass ; one pint of three of each; strain it, and add the juice to water; half a pint of white wine ; juice of the sugar and the water, and boil it until it one large lemon, peel of half; loaf sugar to almost candies. Have ready a quart of taste; whites of four eggs. j isinglass jelly made with two ounces of isin- Simmer one ounce of isinglass for half an glass ; put to it the syrup, and boil it once hour in a pint of water; then add half a pint up. Strain off the jelly, and let it stand to of white wine, the peel of half a lemon, and settle before it is put into the mould. the juice of one, and sweeten to taste with loaf sugar. Open Jelly, with Whipped Cream. Beat the whites of four eggs to a very Time, three-quarters of an hour. strong froth, and add them to the other in- 1351. One pint and a half of clear jelly; gredients with their shells broken, stirring three-quarters of a pint of cream ; one glass them well in. Boil the whole from ten to of white wine; sugar to taste. fifteen minutes, keeping the mixture stirred Prepare a pint and a half of nicely fla- all the time; then strain it through a jelly-voured and clear isinglass or calf's foot jelly. bag into the mould, previously soaked in Have ready an open mould, previously cold water or brushed over with oil. soaked for an hour in cold water; fill it with Strawberry Jelly the jelly, and put it in a cold place to set. When firm, turn it carefully out on a dish, Time, twenty to twenty-five minutes. and pile about three-quarters of a pint of 1348. One quart of scarlet strawberries ; whipped cream in the centre, flavoured with three-quarters of a pound of loaf sugar; a glass of white wine. and sugar to taste. one ounce and a half of isinglass ; juice of one lemon ; half a pint of red currant jelly. Apple Jelly in a Mould. Boil three-quarters of a pound of loaf Time, rather more than one hour. sugar in one pint of water for about twenty 1352. Apples; ten ounces of sugar to every or twenty-five minutes; pour it over a quart pound of pulp; peel of half a lemon. of scarlet strawberries, and let them stand | Pare and core some fine boiling apples; all night. Clarify an ounce and a half of cut them into slices, and boil them with a isinglass in a pint of water. Drain the syrup little water to a pulp. Boil the sugar with from the fruit, adding the melted currant a little water to a thick syrup ; add it to the jelly and the juice of a lemon. When the apple pulp, with the peel of half a large isinglass is nearly cold mix all together, lemon grated. Put the whole over a clear adding more sugar if required. Put it into fire, and boil it for about twenty minutes or a mould, and place the mould in ice. until the apples are a thick marmalade, Lemon Jelly. stirring it all the time. Then put it into a mould which has been Time, altogether, one hour. previously soaked in cold water. When 1349. Peel of four lemons, juice of six ; cold and set, turn the jelly out on a glass three glasses of sherry; three-quarters of a dish; stick blanched almonds over it in any pound of loaf sugar; one ounce and a half form you please, and pour a little good of isinglass ; one pint of spring water. custard round Steep the thin peel of four lemons in half If for dessert, serve it up without the cus- a pint of boiling water until strongly fla- tard and almonds. voured with the peel. Put the sugar pounded, with the isinglass into a stewpan, and boil it Clear Apple Jelly. slowly for about a quarter of an hour or Time, one hour and a half to boil the apples; twenty minutes; then add the strained lemon a quarter of an hour the jelly. juice and the water from the peel. Let it 1353. Two dozen and a half of pippins ; Apple, Riband, Noyeau, French, and Rice Fellies. 263 one quart of spring water to every pint of pint more water and the whites and shells of juice; three-quarters of a pound of loaf the eggs. Let it just boil up, and then sugar; ten ounces of isinglass; the peel of draw it to the side of the fire, cover it over one small lemon. and let it stand five minutes. Blanch the Pare, core, and boil two dozen and a half | almonds, and as they are blanched throw of pippins in a pint and a half of water with them into cold water to preserve their co- the peel of a small lemon. When they are lour, and then cut them into long thin tender, pour the juice from the pippins and shreds. Soak a mould in cold water for strain it through a jelly-bag; then put to the two or three hours, or brush it over with strained juice the sugar pounded, and the salad oil, and let it drain. Strain the jelly isinglass, boiled till dissolved in half a pint until perfectly clear, and as it cools throw in of water. Boil the whole in a very clean the shreds of almonds, fill the mould, and stewpan for about fifteen minutes, and then set it in a cold place, or in ice, and when pour it into moulds. turned out surround it with whipped cream. Riband Jelly-or Jelly of Two Colours. Time, three-quarters of an hour to make the French Jelly. jelly. 1356. One quart of calf's foot or clear 1354. One quart of calf's foot jelly; a few isinglass jelly ; some ripe fruit; or any pre- drops of prepared cochineal. served, or brandy cherries. Have ready a quart of calf's foot jelly, | Have ready one quart of very clear jelly : flavoured in any way that may be preferred, select ripe and nice-looking fruit, and pick leaving one pint of a pale colour, and adding off the stalks ; commence by putting some a few drops of prepared cochineal to colour | jelly at the bottom of a mould, and let it re- the remainder a bright red. Pour a small main about two hours to harden, then quantity of the red into a mould previously arrange some fruit according to taste round soaked in cold water. Let this set; then the edge of the mould. If currants, lay pour in a small quantity of the pale jelly, them in as they come from the tree, on their and repeat this until the mould is full, taking stalks, and pour in more jelly to make the care that each layer is perfectly firm before fruit adhere, and let that layer also harden, pouring it on the other. Put it in a cold then add more fruit and jelly until the mould place, and the next day turn it out ; or the is full. If peaches, apples, apricots, &c., mould may be partly filled with the yellow are used, they are better are better boiled first in a jelly, and when thoroughly set, filled up small quantity of syrup, but strawberries, with the pink. grapes, cherries, or currants may be put in Riband jelly and jelly of two colours can uncooked. An extremely pretty jelly may be made in any pretty fancy mould (there be made from preserved fruits, or brandy are many to be had for t he purpose), as in Icherries. It may be garnished with any the coloured plates of jelly of two colours fruit, or an open jelly may have some straw- and riband jelly. Of course one colour berries piled in the centre, or a whipped must be always firm before the other is put cream piled up, with strawberries stuck in in. In order to hasten the operation it is it, which has a very good effect. best to ice the jelly each time, by placing the mould in an ice-pail. Rice Jelly. Noyeau Jelly with Almonds. Time, five minutes when it boils. Time, ten minutes. 1357. Half a pound of rice flour; milk or 1355. Two ounces of gelatine; eight cream enough to fill a mould ; peel of one lemons; peel of one; a quarter of a pint of lemon; two ounces of loaf sugar; a piece noyeau ; a quarter of a pint of brandy; a , of butter the size of a walnut; two ounces quarter of a pint of sherry ; whites of four of clarified isinglass. eggs; a pint and a half of water; three To half a pound of rice flour add suffi- ounces of almonds ; sugar to taste. cient milk or cream to fill a mould. Rub Soak the gelatine for ten minutes in half the peel of a lemon on the sugar, and add a a pint of filtered water, then dissolve it in piece of butter the size of a walnut, put it another half pint of water over a gentle fire, on the stove, continue stirring it, and let it stirring it the whole time. When tho- boil five minutes. Add half an ounce of roughly dissolved, add the strained juice of clarified isinglass, put it into a mould on ice, the lemons, the peel of one large one cut or on the cellar floor. Melted currant jelly very thin, the noyeau, brandy, and sherry, or any syrup may be poured round it when with pounded white sugar to taste, half a sent to table. 264 Punch and Italian Fellies.—Gaufres.-Dominoes. Punch Jelly paste or thick batter, and put in a spoonful Time, five minutes. of yeast. Set it to rise about two hours. 1358. Two ounces and a half of isinglass; Then work it lightly, and let it stand half an a pint and a half of water ; two pounds and hour. Put about two spoonfuls of the mix- ture into the gaufring-irons, having pre- a quarter of loaf sugar; the peel of a large viously made them hot, and rubbed them lemon, and juice of two; two large wine- over with butter; close the irons, and bake glasses of brandy; the same of rum. Dissolve in a pint and a half of water two the gaufres for a few minutes. When done of a light colour, turn them out, and sift ounces of isinglass, with the peel of one large lemon cut thin; put the juice of the lemons over them pounded sugar and cinnamon and two pounds of loaf sugar to the two mixed together. wineglasses of brandy and the same of rum, strain the water in which the isinglass has Almond Gaufres. been dissolved upon the lemon juice and | 1262. Six ounces of almonds: three spirits, place it over the fire to become hot, oun tounces of pounded sugar; one ounce of but do not allow it to boil ; let it stand a few minutes to settle, strain it through a fine little lemon flavouring. a flour; two eggs; a tiny pinch of salt ; a hair sieve into the mould, and turn it out the Blanch the almonds and shred them very next day. fine ; then mix them in a bowl with the Italian Jelly. sugar, flour, and flavouring, the salt, and well-beat up eggs. Heat a baking sheet in 1359. One pint and a half of clear isin- the oven, rub it over with white wax. Spread glass jelly ; some very stiff blancmange. the gaufre mixture thinly over it with a fork.. Half fill a mould with clear isinglass jelly, Put it in the oven, which must not be very and when it is set, lay round it a wreath of hot. When half done, take the sheet out, very stiff blancmange cut out with a cutter and with a round tin cutter stamp out as many in small rounds. Then fill up the mould gaufres as the sheet will admit, and put with jelly nearly cold, and put it into ice. them back again in the oven to just colour them. Then take them out, and form them Oranges Filled with Jelly. into small cornucopiæ. This must be done 1360. Some large China oranges, and as quickly as possible, as if they get cold some jelly of two colours. they will break in doing, being very brittle. These tiny horns can be filled with any With the point of a small knife cut out preserve you please ; or being first covered from the top of each orange a round about the size of a shilling ; then, with the small with white of egg and sugar, may be dipped in finely chopped pistachio-nut or angelica, end of a teaspoon, empty the pulp from "I and then dried before the fire ; or they may them, taking care aot to break the rinds. be filled with whipped cream. Throw them into cold water. Make jelly of the juice pressed from the pulp, and strained quite clear. Colour one half a bright rose Dominoes. colour with prepared cochineal, leaving the Time, half an hour. other very pale. When the jelly is nearly 1363. Four eggs; half a pound of loaf cold, drain and wipe the oranges, and fill sugar; seven ounces of flour ; essence of them with alternate stripes of the different- lemon or almonds ; coloured icing. coloured jelly. Each colour being allowed Beat the yolks of four eggs for ten minutes to get quite cold before the other is poured with half a pound of powdered loaf sugar, in. When they are perfectly cold, cut them and seven ounces of flour ; whisk the whites into quarters with a very sharp knife, and of the eggs to a high froth, flavour them arrange them tastefully on a dish, with sprigs with essence of lemon ; add them to the of myrtle between them. yolks, stir all gently together, and put the mixture into a shallow square tin lined with Gaufres. buttered paper, and bake it in a quick oven 1361. Two eggs; one pint of warm milk; for half an hour. When done, take it from two ounces of butter ; a little nutmeg; sugar the tin, cut it with a sharp knife into oblong to taste; one spoonful of yeast; sufficient pieces the shape of a domino. Cover them. flour to make a thick batter. with icing, smooth it over, and drop small Mix two well-beaten eggs with a pint of spots on each to resemble dominoes, of warm milk, two ounces of butter, a little icing coloured with chocolate or prepared grated nutmeg and pounded loaf sugar to cochineal. Dry the icing in a cool oven, taste, add sufficient flour to make a smooth and serve. in finely chor egg and s ulp from Custard with Felly.-Gateau de Pommes, &c. 265 Custard with Jelly. Apples and Rice. 1364. One pint of milk; three peach Time, twenty minutes, to boil the rice. leaves; five eggs; sugar to taste ; peel of 1367. Twelve apples ; three ounces of half a lemon. butter; peel of one large lemon; four ounces Put into a delicately-clean saucepan a pint of pounded loaf sugar; one quart of milk; of milk, three peach leaves, sugar to taste, six or seven ounces of rice; a very little and the peel of a small lemon cut thin. powdered cinnamon; and some apricot jam. When it boils pour it out ; whisk the whites Divide the apples in halves, take out the and yolks of five eggs, and stir them gra- cores, and pare them; spread them on a stew- dually to the milk, pour it into the stewpan pan well buttered, strew over them the lemon and stir it over the fire one way until it peel grated, and part of the sugar pounded; thickens, or put it into a jug with a lip, and put the lid on the stewpan and bake the stand the jug in a saucepan of boiling water apples without allowing them to take any until the custard is sufficiently thick. When colour. Boil the rice in a quart of milk, and cool, pour it into custard glasses, and put a the remainder of the sugar, butter, and cin- spoonful of clear jelly on some, and of dark namon. When thoroughly done, mix it well coloured jelly on the others. Place the cups up with a spoon, and place it in the centre on a dish and serve. of a dish in the form of a dome. Arrange the apples neatly upon this, cover them with Gateau de Pommes. apricot jam, and serve quite hot. Time, three-quarters of an hour. 1365. One pound of sugar; one pint of Apple de Par. water ; two pounds of apples ; juice and 1368. One pound of loaf sugar; half a peel of one large lemon; some rich custard. pint of water; peel and juice of one lemon; Boil one pound of sugar in a pint of a pound and a half of apples. water until the water has evaporated, then To a pound of loaf sugar add half a pint add two pounds of apples pared and cored, of cold water, and the peel of a lemon cut the juice of a large lemon, and the peel thin ; let it boil about ten or fifteen minutes. grated. Boil all together till quite stiff, Take out the peel and put in a pound and then put it into a mould, and when cold a half of apples cut in slices and the juice of turn it out, and serve it with rich custard and serve it with rich custard the lemon. When they have boiled until round it. soft enough to pulp, press them through a hair sieve, put them back into the stewpan, Apple Hedgehog. and let them boil until quite stiff, stirring 1366. Fifteen or sixteen large apples ; | all the time; then put it into small moulds; four or five pounds of boiling apples for for or into a soup plate, and cut it in slices of marmalade ; three ounces of loaf sugar; any form you please for dessert. whites of three eggs; some apricot or straw- If not boiled so stiff, it may be turned out berry jam ; half a pound of sweet almonds : of teacups, and custard poured over it as a half a pint of water ; half a pound of sugar of water : half a pound of sugar second course dish. for the syrup. Pare and core fifteen or sixteen large Lemon Floating Island. apples, make a syrup with half a pint of 1369. Yolks of twelve eggs; juice of four water and half a pound of sugar, and sim- / lemons; loaf sugar to taste. mer the apples until tolerably tender; drain Beat the yolks of twelve eggs ; add to them, and fill the part from which the core them the juice of four lemons strained, and was taken with apricot or strawberry jam, loaf sugar to taste. Set the mixture over a then arrange them on a dish in the form of chafing dish of coals, or a stove, stir it until a hedgehog. Stew the boiling apples down it becomes thick, then pour it into a dish. to a smooth dry marmalade and fill the Whisk the whites of the eggs to a high spaces between the apples with it, covering froth, and pile it on the cream, previously it also entirely over them. Whisk the whites placed in a glass dish. of three eggs and three ounces of sifted loaf sugar to a solid froth, spread it evenly over Vanilla Floating Island. the hedgehog, and sift sugar over it. Blanch 1370. One quart of rich milk, or a pint and cut into long spikes half a pound of and a half of milk and a quarter of a pint sweet almonds, and stick them thickly over of cream; two tablespoonfuls of loaf sugar; the surface; place the dish in a moderate yolks and whites of six eggs; flavouring of oven to slightly colour the almonds, and vanilla. make the apples hot through. ! Put a quart of rich milk, or a pint and a Rice and Pears, Charlotte de Pomme, &c. 267 the whole. Bake them half an hour, and is taken from the mould. Sift loaf sugar then place them on a hot dish, and serve over it, or cover it with clear jelly, and serve them quickly. it hot. Rice and Pears. Swiss Apple Charlotte. Time, one hour and a half. Time, fifty minutes. 1378. One breakfast cup and a half of 1381. Ten or twelve apples ; bread and rice ; one pint of milk ; a large tablespoon- butter; a quarter of a pound of moist sugar; ful of sugar ; three eggs; a little cinnamon two lemons. and nutmeg ; baked pears. Take the crust from a stale loaf, and cut Boil the rice till tender in the milk, then slices of bread and butter from the crumb. put in the cinnamon, sugar, and nutmeg. Butter the inside of a pie-dish, and line it Take it up, let it get nearly cold, beat the with the bread ; then put in a layer of apples eggs well, and mix them with the rice. pared, cored, and cut into slices. Strew Butter a mould, put the rice in, tie it down over them some lemon peel minced very tightly in a floured cloth, and let it boil for fine, and some sugar; then slices of bread an hour. Turn it out; lay round it baked and butter, then apples, lemon peel and su- pears. Garnish it with slices of lemon stuck gar, until the dish is.full. Squeeze over the into the rice. whole the juice of two lemons, and cover it with the bread crusts and the peel of the Flanc of Apricots or Peaches-Entremets. I apples, to prevent its burning, or browning. Time, about twenty minutes to bake the Bake it for about fifty minutes in a quick flanc; ten minutes to simmer the fruit. oven, and when done, take off the crusts and 1270 About three-quarters of a pound of apple peels, and turn it out on the dish care- short crust; ten ounces of loaf sugar ; three- fully. quarters of a pint of water ; peel of a lemon; A Charlotte à la Parisienne. ten or twelve apricots, or peaches. Time, till the icing is dry. Make about three-quarters of a pound of good short crust. Well butter the inside of 1382. One Savoy cake; pot of preserve; a mould, and press the paste round it to five ounces of loaf sugar; whites of four take the form. Pinch the paste that rises eggs. above with the paste pinchers, and fill the Cut a Savoy cake horizontally into rather case with flour. Put it in a moderate oven thin slices; cover each slice with any preserve for a quarter of an hour, then take out the preferred, and replace the slices in their ori- flour, carefully remove the paste from the ginal form. Whisk the whites of four eggs mould, and put it back in the oven to dry with five ounces of sifted loaf sugar to a fine and colour. Boil ten ounces of loaf sugar froth, and spread it smoothly over the cake. pounded, with three-quarters of a pint of Sift finely powdered sugar over the icing in water, and the thin peel of a lemon until it every part, and put it into a slack oven to makes a nice syrup. Take out the stones dry the icing. from the fruit, and simmer the apricots in the syrup until tender. Serve them in the A Charlotte Russe. -Entremets. case. Time, to set, six minutes. A Charlotte de Pomme. Time, three-quarters of an hour to one hour. I, 1383. Some Savoy biscuits; three-quarters out of a pint of good cream ; rather more than 1380. The crumb of a stale loaf; apple half an ounce of isinglass; two dessertspoon- marmalade ; apricot jamn. fuls of curaçoa, or vanilla ; one ounce of Butter a plain mould, and line it with thin loaf sugar; a large slice of spongecake ; one slices of the crumb of a stale loaf dipped into egg. clarified butter, joining each slice neatly to Take as many Savoy biscuits as will cover, prevent the syrup from escaping, which the inside of a mould ; lightly moisten the would spoil the appearance of the Charlotte edges with the beaten white of an egg, and when done. Then fill the mould with apple place them upright all round the sides of the marmalade and apricot jam ; cover the top mould, slightly over each other, or suffi- with slices of bread dipped into butter, and ciently close to prevent the cream from es- on the top of the bread put a plate with a caping. Arrange them at the bottom of the weight on it. Set the mould in a quick oven mould in a star, or rosette, taking care that from three-quarters of an hour to one hour. it is well covered, and then set it in the oven according to the size. Turn it out with care, for five or six minutes to dry. Whisk the having drained any butter from it before it I cream with the curaçoa, or wine, the isin- 268 Cake, Gooseberry, Apple and Rich Trifles, &c. glass dissolved, and loaf sugar to taste. I ally in four teaspoonfuls of flour, previously When sufficiently firm, fill the inside of the mixed to a thin smooth batter, with a few Charlotte Russe, and place over it a slice of spoonfuls of cream. Let it simmer for about spongecake, or of bread cut the same shape five minutes, stirring it all the time; then and size. Cover it with the cream, and orna- pour it out of the stewpan, and when cold, ment it with sweetmeats or coloured sugar. mix with it the juice of two lemons strained. Place it in ice till set. Cover the bottom of a glass dish with half the macaroons and half the ratafias, then To Make a Pyramid of Macaroons, or pour over them part of the cream, then add Meringues. another layer of cakes, and then the cream. Cut an ounce of candied citron, or orange 1384. Half a pound of loaf sugar ; one peel into shreds, and strew them lightly over ounce of gum arabic; two tablespoonfuls of the top of the cream. water; macaroons. Put half a pound of loaf sugar, one ounce Gooseberry Trifle. of gum arabic, and two tablespoonfuls of water into a basin ; stir it until it is dis- Time, fifteen to twenty-five minutes to boil solved; then set it over a slow fire, stirring the gooseberries. it all the time until it is like melted glue. 1387. Three pints of gooseberries; three- Have a tin mould, rub butter over the quarters of a pound of good moist sugar ; outside to prevent the candy from sticking, one pint of custard ; some whipped cream. set it firmly on a dish, or table, begin at the Boil three pints of gooseberries with about bottom by putting a row of macaroons, or three-quarters of a pound of good moist meringues around it; stick them together sugar, or sugar t with the prepared sugar (which must be kept soft to pulp, put them at the bottom of a hot). When this row is firm and cold, add glass trifle-dish, and pour over them about another above it, let that also become firm, a pint of good custard, and set it in a cool then add another, and so continue until the place. When ready to serve, pile a whipped pyramid is finished. When the whole is cream over it, and ornament the top with cold and firm, take it from the form. rings of preserved or crystallized fruit. These pyramids may be filled with whip- Apple Trifle. ped cream, fruit, &c. 1388. Ten or twelve apples ; peel of one A Cake Trifle. lemon ; sugar to taste : three-quarters of a 1385. A Savoy cake, or a Naples cake; Ipin .pint of milk; a quarter of a pint of cream ; a pint of milk; yolks of four eggs; whites yolks of two eggs; whipped cream. of two; two ounces of sugar; one teaspoon- Pare, core, and scald ten or twelve apples ful of peach water ; any jam you please. with the peel of a lemon grated, and sugar Take a Savoy, or Naples cake ; cut out to taste. When tender, beat them to a pulp, the inside about an inch from the edge and and put them at the bottom of a trifle-dish; bottom, leaving a shell ; fill the inside with add three-quarters of a pint of milk and a a custard made of the yolks of four eggs quarter of a pint of cream to the yolks of beaten with a pint of boiling milk, sweetened two eggs, with a few lumps of sugar ; stir it with two ounces of powdered sugar, and fla- over the fire or in a jug placed in hot water voured with a teaspoonful of peach water. until it thickens, and when cold lay it over Lay on it some strawberry, or any other jam the apple, and pile a whipped cream over you may prefer; beat the whites of two eggs the whole. with a little sifted sugar, until they will stand To Make a Rich Trifle. in a heap. Pile it up on the cake over the preserve, and serve. 1389. Eight spongecakes; four ounces of macaroons; four ounces of ratafias; Trifle, or Swiss Cream. three ounces of sweet almonds; the grated I peel of one large lemon : a pot of raspberry Time, to simmer, five minutes. jam ; half a pint of sherry, or raisin wine; 1386. One pint of cream ; peel of a lemon; three wineglasses of brandy; one pint of one drachm of cinnamon ; four teaspoonfuis rich custard. of flour ; juice of two lemons ; four ounces For the Whip.-One pint of cream ; of macaroons; two ounces of ratafias; two whites of two eggs; one glass of white wine; ounces of candied citron, or orange peel. three ounces of loaf sugar. · Flavour a pint of cream with the peel of a Put the cream, pounded sugar, glass of lemon, and a drachm of cinnamon. Put it white wine, and the whites of two new-laid over the fire, and when it boils, stir gradu- eggs into a bowl, and whisk them to a stiff 270 Meringues—Neapolitan Pastry—Croquettes of Rice, &c. Whisk the whites of two large eggs to a Roll out some rich puff paste to about high froth ; then add to it a quarter of a half an inch in thickness, and cut it into pound of finely-powdered double-refined strips about an inch and a half wide, and and firm, so as to take any form you maying sheet some distance from each other, to place it in ; add to it a quarter of a pound allow them room to spread. Bake them in of almonds blanched and cut into very thin a quick oven. Spread a layer of raspberry small slices, drop the meringues on letter or strawberry jam over half of them, take paper, placed on baking tins, and put them the others and stick them together in pairs. for a few minutes into a quick oven without Ice them with coloured icing, and orna- closing it. When done, take them from the ment them as preferred. Serve them piled papers with a thin-bladed knife. high on a napkin. Cocoa-nut may take the place of the al- monds, if finely chopped. Croquettes of Rice. Apple and Apricot Meringue. Time, three-quarters of an hour, or longer, 1396. Eight or ten apples; two ounces of to swell the rice; ten minutes to fry the white sugar; apricot jam ; whites of five croquettes. eggs. Cut eight or ten apples into quarters, .. 1399. Eight ounces of rice; one quart of and after removing the peel and cores put milk; six or seven ounces of pounded them into a stewpan, sprinkle over them sugar; flavouring of almonds or vanilla ; two ounces of sugar, and stew them until yolk or egg and bread-crumbs. tender. Strain the juice. Put them in a Put eight ounces of rice into a stewpan dish with a layer of apricot jam over them: with a quart of milk, flavour it with almonds whisk the whites of five eggs to a stiff froth oth or vanilla, and let the rice gradually swell like snow, spread it over the top, sprinkle until the milk is dried up, and the rice ten- sifted sugar over the whole, and dry it der. Turn it out, and when cold, form it into round balls, dip them into the yolk of thoroughly in a very slow oven. This dish can be made of rhubarb, goose- egg beaten up with a little pounded sugar, berry, or any other fruit, and makes a very sprinkle them with bread crumbs, and fry them in boiling lard, turning them fre- pretty dish. quently, that they may get browned all Rice Meringue. over. Place them on a elean napkin before Time, twenty minutes. the fire to drain, and serve them piled high 1397. One teacupful of rice; half a pint on a folded napkin. of milk; three eggs; one teaspoonful of moist sugar; apricot or any other jam; two Curd for Cheesecakes Yorkshire teaspoonfuls of loaf sugar. Receipt. Put a teacupful of rice into half a pint of milk, and stand it at the side of the fire to Time, till it curds. simmer until quite soft. Then add the 1400. One quart of water ; two eggs ; yolks of three beaten eggs to the rice in the one quart of new milk; two spoonfuls of stewpan, and beat the whole up with a lemon juice or good vinegar. teaspoonful of fine moist sugar. Then Boil the water in a stewpan. Beat two turn it out into the tin that it is to be baked eggs and mix them with a quart of new in, piling it up high in the centre, and milk; add them to the water with two spread a thick layer of apricot or any other spoonfuls of lemon juice or good vinegar. jam over it. Whisk the whites of the three When the curd rises lay it on a sieve to eggs to a firm froth with a teaspoonful of drain. powdered loaf sugar, spread it all over the jam, and sprinkle loaf sugar on the top of Another Way. it, then drop a little of the froth about it in different shapes. Put it into the oven for Time, till it curds about twenty minutes, taking care to leave 1401. Four quarts of mixed old and new the oven door open. milk; threə pints of buttermilk; four eggs. Raspberry, strawberry, or currant jam Set the old and new milk to boil, then may be used. add three pints of buttermilk with four eggs Neapolitan Pastry. beat up in it. Stir all together till it turns to curd. Time, twelve to fifteen minutes. More eggs must be added when it is to 1398. Some rich puff paste ; raspberry or be made into cheesecakes, with a little butter strawberry jam ; coloured icing, and cream. Apple, Lemon, Potato, Almond Cheesecakes, &c. 271 Cheesecakes. rich puff paste; rather more than half fill Time, fifteen to twenty minutes. them with the potato mixture, and bake them in a quick oven, sifting some double 1402. Half a pint of good curd; four refined sugar over them when going into eggs; three spoonfuls of rich cream; a the over quarter of a nutmeg; one spoonful of ratafia; a quarter of a pound of currants ; puff Almond Cheesecakes." paste. Beat half a pint of good curd with four Time, fifteen to twenty minutes. eggs, three spoonfuls of rich cream, a quar- | 1406. A quarter of a pound of sweet al. ter of a nutmeg grated, a spoonful of monds ; six bitter almonds ; one spoonful ratafia, and a quarter of a pound of cur- of water ; a quarter of a pound of loaf rants washed and dried. Mix all well sugar; one spoonful of cream ; whites of together, and bake in patty-pans lined with two eggs ; puff paste. a good puff paste. Blanch and pound the sweet and bitter almonds with a spoonful of water ; then add Apple Cheesecakes. a quarter of a pound of sugar pounded, a spoonful of cream, and the whites of two Time, fifteen to twenty minutes. eggs well beaten. Mix all as quick as pos- 1403. Twelve large apples ; juice of two sible, put it into very small patty-pans lined large lemons, and the peel grated ; half a with puff paste, and bake in a warm oven pound of fresh butter; yolks of five eggs; nearly twenty minutes. sugar to taste; puff paste. Pare and core twelve large apples, and Citron Cheesecakes. boil them as for apple sauce, with a small Time, a quarter of an hour. quantity of water. Mash them very smooth, and stir in the juice of two lemons and the 1407. One pint of curds; a quarter of a peel grated, the yolks of five or six eggs, pound of almonds ; one spoonful of orange- and four ounces of butter beaten to a flower water; yolks of four eggs ; two cream, sweeten to your taste with pounded Naples biscuits ; two ounces and a half of loaf sugar, and bake them in patty-pans sugar ; two or three ounces of green citron; lined with a rich puff paste. puff paste. Beat a pint of curds in a mortar until they are perfectly smooth; blanch and pound Lemon Cheesecakes. four ounces of sweet almonds with a spoon- Time, fifteen to twenty minutes. ful of orange-flower water, to prevent their 1404. A quarter of a pound of warmed oiling ; well beat the yolks of four eggs, and butter; peel of two lemons, juice of one; a mix them with the curds and almonds, then quarter of a pound of loaf sugar; a few add the biscuits grated, the loaf sugar almonds; puff paste. pounded small, and some green citron shred Just warm the butter; stir into it the very fine. Mix all these ingredients well sugar pounded fine, and when dissolved, together, line some patty-pans with a rich mix with it the peel of two lemons grated, paste, fill them with the mixture, put slips and the juice of one strained. Mix all well of citron on the top of each, and bake together, and pour it into patty-pans lined them. with puff paste. Put a few blanched Cheap Ratafia Cheesecakes. almonds on the top of each. Time, fifteen to twenty minutes. Potato Cheesecakes. 1408. One quart of milk ; a little rennet; two ounces of butter; three eggs; a little Time, half an hour. nutmeg; one ounce of pounded sugar ; one 1405. Six ounces of potatoes; a quarter ounce and a half of ratafias; half a glass of of a pound of lemon peel; a quarter of a brandy ; puff paste. pound of sugar; a quarter of a pound of Turn a quart of milk to a curd with a butter ; a little cream; puff paste. little rennet, beat it smooth in a mortar, Boil and mash some mealy potatoes, and and when well drained from the whey, add beat them fine; boil a quarter of a pound of two ounces of butter dissolved, three eggs lemon peel, and beat it in a mortar with a well beaten, one ounce of pounded sugar, quarter of a pound of sugar pounded; then half a glass of brandy, and an ounce and a add it to the beaten potato, with a quarter half of crushed ratafia cakes. Mix all well of a pound of butter melted in a little together. Line some patty-pans with rich cream. When well mixed, let it stand to pufi paste, pour in the mixture, and bake grow cold. Line some patty-pans with al them carefully. 272 Bread and Rice Cheesecakes &c.— Fairy Butter, &c. Bread Cheesecakes. brandy. Line some tartlet-pans with some Time, fifteen to twenty minutes.' very light puff paste, fill them with the mix- 1409. One French roll ; one pint of boil- ture, and bake them quickly a light colour. ing cream : eight eggs : half a pound of Lemon Cheesecakes. butter; a little grated nutmeg; half a pound 1412. One pound of loaf sugar; six eggs; of currants; half a glass of wine or brandy. Slice a French roll as thin as possible, | juice of three large lemons, peel of two; a quarter of a pound of butter. pour over it a pint of boiling cream, and let it stand two hours ; then beat eight eggs Take a pound of loaf sugar, broken as for with half a pound of fresh butter, mix them tea, add to it six eggs well beaten, leaving with the bread and cream, grate in a little out the whites of two, the juice of three large nutmeg, add half a pound of currants lemons strained, the peel of two grated, and washed and dried, and half a glass of white a quarter of a pound of butter. Put these wine or brandy. Mix and beat all together, ingredients into a stewpan and stir them and bake them in patty-pans, or in small gently over a slow fire till as thick as honey, then pour it into small jars, tie papers raised crusts. dipped in brandy over them, and keep them Rice Cheesecakes. in a dry cool place. Time, fifteen to twenty minutes. Lemon Cheesecakes to Keep Soveral Years. 1410. A quarter of a pound of Patna rice; 1413. A quarter of a pound of butter; half a pint of cream ; half a pound of fresh one pound of loaf sugar ; six eggs; the peel butter; half a pound of loaf sugar; a little lo atue of two lemons, the juice of three. lemon peel ; six eggs ; a glass of brandy ;) To a quarter of a pound of butter put a a spoonful of orange-flower water ; puff pound of loaf sugar, broken into lumps. six paste. * Wash and pick the rice and boil it ten- | the peel of two lemons grated, and the juice eggs well beaten, leaving out two whites, der in two quarts of water, strain it through l of three. Put all into a nice brass pan, and a sieve, and let it drain; put it into a stew-l let it simmer over the fire till it is dissolved pan with the cream, butter, pounded sugar, I and begins to look like honey, then pour it orange-flower water, and the lemon peel | into jars, and tie it down tightly with blad. minced fine. Mix all together with six well- ders. Keep it in a dry place. When you beaten eggs and a glass of brandy, put it use it. have ready some very small tins. over the fire and stir it till it is thick ; : make a good puff paste, and fill them halj then take it off the fire and let it cool. Put full with cheesecakes, as they will rise very some rich puff paste over some patty-pans; much. When cold, add a little grated crimp them round the edge with a knife, and sugar. when the mixture is cold, fill the pans nearly N.B.-It must be stirred gently all the full and bake them in a slow oven. time it is on the fire. Maids of Honour, Fairy Butter. Time, fifteen to twenty minutes, to fry. I 1414. Yolks of four eggs; a quarter of a 1411. Four quarts of milk; a piece of pound of butter; two ounces of sugar; one rennet ; nine ounces of fresh buttor ; yolks large teaspoonful of orange-flower water. of six eggs ; ten ounces of sifted sugar ; two Take the yolks of four hard-boiled eggs, ounces of sweet, one ounce of bitter al- a quarter of a pound of butter, and two monds; juice of two small lemons ; peel of ounces of sugar in a large teaspoonful of four ; two large potatoes ; four tablespoon- orange-flower water ; beat it together until fuls of brandy ; puff paste. . a fine paste ; let it stand two or three hours, Mix ten ounces of powdered sugar with then rub it through a colander on a small the yolks of six well-beaten eggs, the al- dish. monds blanched and pounded fine, the juice of two small lemons, the grated peel of four, Orange Butter. and two mealy potatoes drained dry and Time, eight minutes to boil the eggs. well-beaten. Turn two quarts of milk to a 1415. Six hard-boiled eggs'; two ounces curd with a piece of rennet, and when quite and a half of sugar; three onnces of fresh dry, crumble and sift it through a coarse butter ; two ounces of sweet almonds; a sieve, and beat it up with nine ounces of few spoonfuls of orange-flower water. fresh butter until it is perfectly smooth, add Beat six hard-boiled eggs in a mortar it to the sugar, eggs, &c., and mix all tho- with two ounces and a half of pounded loaf roughly together with four tablespoonfuls of sugar, three ounces of fresh butter, and two Spanish Butter.-Snow Cheese.-Banbury Cakes. 273 ounces of sweet almonds blanched and Mix with a pint of thick cream a quarter beaten to a smooth paste. Moisten the of a pound of double-refined sugar, the juice whole with a few spoonfuls of orange of two lemons, and the peel of three grated. flower water, and press it through a colan | Whisk the whole up until quite thick, put it der on a dish. into a lawn sieve just large enough to hold Arrange round it sweet or any ornamental the quantity, and let it stand twenty-four biscuits. hours before you turn it into a dish for the table. Spanish Butter. Banbury Cakes. Time, ten minutes. Time, half an hour. 1416. One wineglass of rosewater; half an 1418. Some good puff paste ; Banbury ounce of işinglass ; six bittter almonds; monas: mincemeat ; white of eggs, and some sugar. half a pint of cream ; yolks of three eggs; Make a good puff paste, and roll it out sugar to your taste. thin, divide it into equal parts, and cover To a wineglass of rosewater add half an one half over with Banbury mincemeat, ounce of isinglass, and six bitter almonds then moisten the edge with the white of an blanched and sliced ; let it stand by the egg, cover the other paste over it, press it fire for rather more than an hour, then add together, and mark it out in oval forms. half a pint of cream, the yolks of three Glaze it over with the white of egg and beaten eggs; sweeten to your taste. Set it pounded sugar, and bake it on a tin in a over a slow fire until thick, then stir it until well-heated oven for half an hour. When cold, wet the mould with rosewater, and done, divide the cakes with a sharp knife pour in the butter. the moment they are taken from the oven, Snow Cheese: and serve them when required. Or the paste may be cut into rounds with Time, twenty-four hours. a cutter, some of the mince laid on each, 1417. One pint of thick cream ; a quarter covered with puff paste, and closed in the of a pound of double-refined loaf sugar; form of an oval, placing the join under- juice of two lemons, peel of three grated. neath, with sifted sugar over them. SECOND COURSE DISHES, RELISHES, &c. Macaroni as usually served. | tablespoonfuls of good cream; one ounce Time, to boil the macaroni, half an hour ; and a half of butter rolled in flour ; some toasted cheese. to brown it, six or seven minutes. Boil the macaroni until quite tender, and 1419. Half a pound of pipe macaroni ; 1 lay it on a sieve to drain ; then put it into seven ounces of Parmesan or Cheshire a tossing-pan with the cream, and the butter cheese ; four ounces of butter; one pint of rolled in flour, boil it five minutes, pour it new milk ; one quart of water and some on a dish, spread toasted cheese all over it, bread crumbs ; a pinch of salt. and serve it up very hot. Flavour the milk and water with a pinch of salt, set it over the fire, and when boiling, Fish Macaroni. drop in the macaroni. When tender, drain Time, to boil macaroni, half an hour ; to it from the milk and water, put it into a deep dish, sprinkle some of the grated brown it, five minutes. cheese amongst it, with part of the butter 1421. Some cold cod ; twice its weight in broken into small pieces, place a layer of macaroni ; six ounces of cheese ; a large grated cheese over the top, and cover the piece of butter. whole with fine bread crumbs. pouring the Chop any quantity of cold cod very fine, remainder of the butter lightly warmed over mix with it twice its weight in macaroni the crumbs. Brown the top of the maca- boiled tender, and three ounces of grated roni with a salamander, or before the fire, cheese ; mix the whole well together, put it turning it several times that it may be nicely on a dish with a few pieces of butter on the browned. top. Grate cheese thickly over it, and brown Serve it quickly, and as hot as possible. it before the fire in a Dutch oven. Macaroni. Timbale de Macaroni. Time, half an hour to boil ; five minutes Time, half an hour to boil the macaroni ; . with cream. one hour to steam. 1420. Four ounces of macaroni ; two 1422, Half a pound of macaroni; water 18 274 Devils.-Salmagundy.—Indian Kabob.-Sandwiches. and salt ; yolks of five eggs; whites of two ; Salmagundy. half a pint of cream ; four dessertspoonfuls of Parmesan cheese ; a few slices of ham; 1426. Some cold veal or fowl; the whites and the white meat of a fowl. and yolks of hard-boiled eggs; four ancho- Put half a pound of macaroni into a stew-vies ; some grated tongue and ham ; red pan with a little salt, and well cover it with cab with cabbage and beetroot. water, simmer it until quite tender, taking Chop the white part of some veal or fowl care to preserve the form, and when done very fine, and all the other ingredients sepa- ly. Ther strain it through a sieve. Mince the white lace at the bottom of a small meat of a cold fowl and a few slices of ham flat dish a saucer or small china basin; make very fine. season it with pepper and salt. rows of the veal, eggs, &c., round it wide at and mix it with the Parmesan cheese finely the bottom, and smaller as you reach the top, grated. Weil beat the yolks of five and arranging the ingredients according to their the whites of two or three eggs, add them to colour—as the white of egg on the beetroot, the minced fowl, &c., with half a pint of an of and so on. Salmagundy may be served in good cream. Well mix the whole with the a variety of ways, placed on a dish without macaroni. put it into a buttered mould. the basin; or the white of hard-boiled eggs steam it for an hour, and serve with a good à filled with each ingredient, a small piece of the egg cut from the bottom to make them gravy. stand evenly on the dish, and garnished with Admiral Ross's Indian Devil Mixture. double curled parsley. 1423. Four tablespoonfuls of cold gravy ; one of Chutney paste ; one of ketchup; one Indian Kabob. of vinegar ; two teaspoonfuls of made mus- Time, to fry, quarter of an hour. tard ; two of salt ; two tablespoonfuls of 1427. Apples ; one pound of small collops butter. of beef or mutton ; five ounces of butter ; Mix all the above ingredients as smooth half a drachm of red pepper ; a quarter of a as possible in a soup plate, put with it the drachm of turmeric; two onions. cold meat, or whatever you wish to devil. Procure a sufficient number of silver Stew it gently until thoroughly warmed, and skewers for the kabob; cut about a pound then you will have a good devil. of apples into slices, and the same weight of beef or mutton into collops of the same size. Devilled Biscuits. Skewer them alternately on the skewers : first apple, then meat, then onion, and com- Time, ten minutes. mence again until about four of each are on. 1424. Some thin slices of kippered sal- Sprinkle over them the onions, pepper, and mon; three captain's biscuits; clarified but-turmeric, all pounded in a mortar, and fry ter or oil; some devil mixture. them in butter over a clear fire. Serve them Soak some thin captain's biscuits in clari- hot, with a separate dish of boiled rice. fied butter or salad oil; then rub each side. This dish does nicely for luncheon or well over with devil mixture, and toast them supper. on the gridiron over a clear fire ; put them on a dish ; place on each a very thin slice of Chicken and Ham Sandwiches. kippered salmon, and brown with a salaman- der or before the fire. Serve it quickly and Time, about five minutes. very hot. 1428. Some cold chicken and a little ham; a cupful of gravy ; one large tablespoonful Devilled Oysters, of curry paste ; a little Cheddar cheese; and Time, three or four minutes. some butter. Mince up some cold chicken, and add a 1425. Some fine large oysters ; one ounce little minced ham to it, then stir it into a and a half of butter ; a little lemon juice ; cupful of boiling gravy and a spoonful of pepper, salt, and Cayenne. curry paste ; set it over the fire for a few mi- Open a sufficient number of oysters for nutes, and turn it out. Stamp some slices the dish, leaving them in their deep shells of thin stale bread in a round with a tin cut- and their liquor, add a little lemon juice, ter, and fry them carefully. Spread a layer pepper, salt, and Cayenne; put a small of the fowl and ham between two of them, piece of butter on each, and place the shell and place on the top a small piece of cheese Wretully on a gridiron over a clear bright and butter, pressed together with a spoon to fire to broil for a few minutes. Serve them form a paste. Put the sandwiches on a on a napkin with bread and butter. . sheet of tin in a quick oven for a few 276 Eggs.- Welsh Rabbit.-Mock Crab, &c.—Ices. Eggs and Artichokes-An Entree. tablespoonful of mustard and a little salt. Time, to boil the artichokes, half an hour : Mix all well together, and then beat it ten or twelve minutes to boil the eggs. smooth in a mortar. Smooth Lay the mixture neatly on slices of toasted bread, and place 1438. Six artichokes ; three hard-boiled "them in a Dutch oven before the fire to be- eggs; a little good gravy, or melted butter. come thoroughly hot and slightly brown. Strip the leaves from six artichokes, and | Placing a thick white paper over the dish boil the bottoms in hard water until suffi- until hot, and then removing it prevents the ciently done. Boil three eggs for ten or twelve minutes. Cut them across, and place cheese from becoming too brown or dry. on each artichoke half an egg, leaving the Mayonnaise de Saumon. round end uppermost. Put them on a hot Time, to boil the eggs, twenty minutes. dish, and pour over them a little good 1442. One pound and a half of cold sal- melted butter, or some rich gravy. mon ; small salad of endive and mustard Frothed Eggs. and cress ; one teaspoonful of chopped tar- ragor. ; four or six white-heart lettuces; Time, to brown, five minutes. Mayonnaise or tartare sauce. 1439. Eight eggs; one tablespoonful of Wash and carefully clean the salad and water; a pinch of salt; juice of one lemon ; lettuces, shred the latter up fine. Cut part sugar to taste; vanilla or lemon flavouring; of the salmon into small pieces, boil the one pound of sugar. eggs quite hard. Make some Mayonnaise . Beat the yolks of eight and the whites of or tartare sauce. Put the salad into the four eggs with a spoonful of water, a pinch bowl, mix a little of the salmon with it, and of salt, the juice of one lemon, and sugar to add the sauce.. Cut some rather longer taste. Fry them as an omelet, and put it pieces of salmon, season them with oil, on a dish. Have ready the four remaining vinegar, pepper, and salt. Pile the salad up whites whipped to a high froth with a pound in the middle, lay the pieces of salmon upon of white pounded sugar and a flavouring of it. vanilla or lemon; heap it on the omelet very high, and set it before the fire, or in the Mock Crab. oven, for a few minutes to lightly brown. 1443. Three-quarters of a pound of pickled shrimps; a quarter of a pound of Toasted Cheese. good mellow cheese ; a spoonful of made Time, about ten minutes. mustard ; a little salad oil; two spoonfuls 1440. Cut some Parmesan or Cheddar of vinegar ; a little salt and Cayenne cheese into very thin slices or shreds. Put Pepper. it into a tin toasting dish, and set in the T Take about a quarter of a pound or more of good made mellow cheese, mix with it a oven, or before a strong fire to toast, and spoonful of made mustard, a little salad oil, when thoroughly dissolved, stir into it a good-sized piece of butter, a spoonful of two spoonfuls of vinegar, a little salt, and made mustard, and a little very fine pepper, Cayenne pepper. Pound it well in a mortar and serve it in a dish as hot as possible with until it is of the consistency of cream. Stir into it the pickled shrimps, and serve it in a pulled bread, or placed on toast. crabshell garnished with lemon and parsley. Welsh Rabbit, Keep a crabshell for this purpose. Time, ten minutes to brown. Mock Crab-Sailor Fashion. 1441. A quarter of a pound of Cheshire 1444. A large slice of Gloucester cheese ; or Parmesan cheese ; yolks of two eggs; a teaspoonful of mustard ; the same of vine- five ounces of grated bread; a quarter of a gar; pepper and salt to taste. pound of butter ; one tablespoonful of mus- Cut a slice of Gloucester cheese rather tard ; a little salt. | thin, but of good size round. Mash it up Mix with a quarter of a pound of grated with a fork to a paste, mix it with vinegar. cheese five ounces of bread-crumbs and a mustard, and pepper. It has a great flavour quarter of a pound of good butter ; add a' of crab. ICES. Ice is no longer a luxury confined to the pound, it is within the reach of the middle splendid homes of the rich. Sold at the classes, and is found of the greatest service cheap rate of one penny or twopence the 'to the cook and housekeeper. During the Receipts for Making Ices. 277 heat of summer, when our butter threatens writer has assisted in the manufacture of an to become oil, a few lumps of ice placed ice with one, and found it a pleasant and round and on the pot (if no refrigerator is amusing task, and at a very small expense possessed by the housewife), will render it iced creams, puddings, &c., &c., can be good and eatable at a very slight expense. produced whenever required. And, if the outlay of a few pounds can| The Piston Freezing Machines may be be afforded, we recommend every house- had either to be used with ice and salt only, keeper to purchase one of the new “Piston") or it may be used with the chemical freez- Freezing Machines, invented by Mr. Ash. ing mixture. The latter, however, is ex- The lowest price will be only £2 nos. for pensive. one to be used with ice and salt only. There is a new icing machine recently These pretty little machines can be used by patented which is said to be likely to sur- a lady herself with the greatest ease. The pass those named here. Receipts for Making Ices. Nesselrode, or Frozen Pudding. Raspberry Ice Cream. 1915. Take one pint of cream. half a pintl 1448. To one pound of raspberry jamn, add of milk, the yolks of four eggs, one ounce the juice of one or two lemons, one pint of of sweet almonds pounded, and half a pound cream, and a little milk; colour ; freeze. of sugar. Put them in a stewpan on a One quart. If raspberries are in season, it gentle fire ; set it as thin as custard. When may be made with equal portions of rasp- cold, freeze, and when sufficiently congealed iently concealed berries and jam, and a small quantity of add one pound of preserved fruits, and two sugar. wineglasses of brandy, with a few currants. Lemon Ice Cream. Cut the fruit small, and mix well with the 1449. Take one pint of cream, rasp two ice. Let it remain to set in the moulding | lemons on sugar, scrape off into the vessel pots, as directed. you are about to mix in; squeeze them, and Custard Ice Cream. add the juice, half a pound of sugar; mix ; 1446. Take a pint of fresh cream, add the freeze. One quart. yolks of six new-laid eggs, stir them up well with a whisk, add a thin slice of lemon peel Vanilla Ice Cream. as for custard. Put the pan on a gentle fire, | 1450. Pound two sticks of vanilla, or suf- or in hot water, stirring it until the cream ficient to flavour it to palate in a mortar, appears to be setting, remove it from the with half a pound of sugar ; pass through a fire, and add pulverized sugar to palate. sieve, put it into a stewpan, with half a pint Place it in a vessel of cold water, and con- of milk; boil over a slow fire, with the yolks tinue stirring a few minutes to prevent its of two eggs, stirring all the time, the same curdling. Give it any flavour you please, as custard; add one pint of cream, and juice strain it through a sieve, then put it into the of one lemon; freeze. One quart. freezer, and proceed as before directed. One quart. Plain Ice Cream. Strawberry Ice Cream. 1451. To one pint of cream, add the juice of one lemon, half a pound of sugar, a little 1447. Pick some strawberries (the scarlets nutmeg ; mix; freeze. If too rich, add a are considered the best) into a basin or pan, little new milk. add sugar in powder, with a quantity of strawberry jam equal to the fruit, the juice Noyau Ice Cream. of a lemon or two, according to palate, a 1452. One pint of cream; the juice of one small quantity of new milk, and a pint of lemon ; half a pound of sugar; two glasses fresh cream. Mix and add a little colour, of noyau; mix; freeze. One quart. from cochineal, saffron or spinach juice ; freeze. One quart. Or, when fresh straw- Coffee Ice Cream. berries cannot be procured, take one pound 1453. Take six ounces of the best Turkey of strawberry jam, the juice of one or two coffee berries, well roasted; put them on a lemons, one pint of cream, and a little tin, and place them in an oven for five milk. Colour; freeze. One quart.* minutes; boil one pint of cream and half a * Should the cream be found not to freeze so | pint of milk together, and put them into a quickly as you wish, add a little more new milk. can; take the berries from the oven, and This applies to all ice creams. put them with the scalding cream. Cover 278 Receipts for Making Ices.—Baking Biscuits and Cakes. till cold; strain, and add one ounce of peaches or nectarines may be used instead arrowroot; boil like custard, and add half a of pineapple. pound of sugar; freeze. One quart. To Mould Dessert Ice when not Frozen in Tea Ice Cream. the Patent Moulding Pots. 1454. One pint of cream; half a pound of 1459. Dessert ices, iced puddings, &c., sugar, one ounce of tea, or a sufficient when required to be moulded, must not be quantity to make one cup; mix with the frozen too hard, or they will not fill the cre- vices of the mould. cream; freeze. One quart. After the mould is filled with the dessert Chocolate Ice Cream: ice, secure it air-tight by placing a piece of 1455. Infuse four or six ounces of choco writing paper round the edges, and then shutting the top and bottom cover of the late: mix it well with a pint of cream, a little new milk, and half a pound of sugar; mould upon it. strain; freeze. One quart. The mould should be immediately in- serted into a tub of rough ice and salt, seeing To Clarify Sugar for Ices. : that every part of the mould is well covered, and in contact with the ice and salt. In 1456. Take twelve pounds of sugar, twelve about an hour, or longer, if convenient, the pints of water, half the white of one egg, mould may be withdrawn, and the ice turned well beaten up; add to it the water ; boil out and sent to table. ten minutes. This is used in all water ices. All dessert ices and puddings should con- Claret Cup. tain only a certain amount of sweetness; the proper richness is shown by using a sac- way. To each bottle of claret add one of charometer. For ascertaining the correct soda-water, a glass of sherry or curaçoa, the amount of saccharine (or sweetness) that peel of a lemon cut thin, and powdered should be contained in dessert ices, iced pud- sugar to taste. Add some lumps of ice, and dings, &c., when using either iceand common let it remain half an hour before serving. A salt, or the chemical freezing powders, as a re- few slices of raw cucumber or some sprigs frigerating medium, use the saccharometer. of burridge may be added. Instead of the lemon peel as above, a pint Directions for its Use. of ripe raspberries or four or five peaches or 1460. Nearly fill a tumbler with the sweet nectarines, cut in slices, will make a most confection : place the confection ; place the saccharometer gently delicious beverage. into it, and if mixed correctly, for freezing with ice and salt, it will sink to the lowest red Moselle Cup. mark. For freezing with freezing powders 1458. To each bottle of still or sparkling it will sink to the highest red mark. TO Moselle add one of soda-water, a glass of make the saccharometer sink, add milk to a sherry or brandy, four or five thin slices of cream ice, and water to a water ice. To make pineapple, the peel of half a lemon cut thin, it rise, add more sugar or sweet syrup. powdered sugar to taste, and some lumps of Ices, &c., will not freeze well unless mixed block ice. A pint of strawberries or some by this scale. BAKING BISCUITS AND CAKES. An oven to bake well should have a re- to beat the butter and sugar (which must be gular heat throughout, but particularly at made fine) to a light cream ; indeed, in the the bottom, without which bread or cakes making of pound cake, the lightness of the will not rise, or bake well. cake depends as much upon this as upon An earthen basin is best for beating eggs, the eggs being well beaten ; then beat the or cake mixture. eggs and put them to the butter, and gradu- Cake should be beaten with a wooden ally add the flour and other ingredients, spoon, or spatula ; butter may be beaten beating it all the time. with the same. In common cakes, where only a few eggs Eggs should be beaten with rods, or a are used, beat them until you can take a broad fork; a silver fork, or one made of spoonful up clear from strings. iron wire, is best, as it is broadest ; eggs In receipts in which milk is used as one should be clear and fresh for a cake. | ingredient, either sweet or sour may be used, It is well, as a general rule in cake making, but not a mixture of both. 280 To Boil Sugar to Caramel-Clarified Sugar-Icing, &c. it up into a paste : colour the paste with through a clean napkin, and the sugar will powders and jellies according to fancy, and be fit for use. then make them up into the requisite shape. Or it may be put into a close stoppered Moulds may be made in any shape, and they bottle, when it will keep for some time. will be pretty ornaments placed on the tops of iced cakes. Spun Sugar. 1472. Having boiled the sugar to the fifth To Boil Sugar to Caramel. degree, oil the handle of a wooden spoon, 1468. To every pound of refined sugar tie two forks together, the prongs outward, allow one gill of spring water : juice of half dip them into the sugar lightly, take them a lemon. out and shake them to and fro. Let the Break a pound of refined sugar into a de. sugar run from them over the spoon, form- licately-clean stewpan, pour and fire and let form These you can licately-clean stewpan. pour in one gill ofling fine silken threads. spring water. Set it on a clear fire and let form with your hands into whatever you with your naminino "Or, which is it boil very quickly, skimming it very care- may require for garnishing. Or, which is fully as soon as it boils. " really better, you may do so from the lip of Keep it boiling until the sugar snaps, the sugar-pan. However, it requires prac- which may be known by dipping a teaspoon tice. A good cook will have sugar spinners. into the sugar, and then letting it drop to the Icing for Cakes. bottom of a pan of cold water. If it remains hard, the sugar has attained the right degree; 1473. Whites of three eggs; one pound then squeeze in the juice of half a lemon, of sugar ; flavouring of vanilla or lemon. and let it remain one minute longer on the | Beat the whites of the eggs to a high fire. Then set the pan in another of cold id froth, then add to them a quarter of a pound water, and the caramel will be fit for use. of white sugar pounded and sifted, flavour Have ready moulds of any form, rub the Jit with vanilla or lemon, and beat it until it insides with oil, dip a fork or spoon into the the is light and very white, but not quite so stiff as meringue mixture. The longer it is sugar, and throw it over the moulds in fine beaten the more firm it will become. Beat threads or net-work. it until it may be spread smoothly on the cake. Syrup for Compotes. Time, a quarter of an hour to twenty To Ice or Frost a Cake. minutes. 1474. When the icing is made as directed, 1469. One pound of refined sugar ; one place the cake on the bottom of the tin in pint and a half of water. which it was baked. Then spread the icing Boil a pound of refined sugar in a pint on the sides with a piece of cardboard about and a half of spring water, carefully remove four inches long and nearly three wide. the scum as it rises, and the syrup will then Then heap what you may think sufficient be fit for use when required. for the top in the centre of the cake, and with the cardboard spread it evenly over. To Colour Sugar Red. Set it in a warm place to dry and harden, after which ornament it as you please. If 1470. Crush the sugar roughly with a sugar ornaments are put on, it must be done rolling-pin, but do not pound it fine. Put whilst it is moist or soft ; or if the icing is it in a plate and drop a little prepared required coloured, pink may be made with cochincal over it. Set it before the fire to cochineal syrup, blue with indigo, yellow dry. It will then be ready for use. with saffron, green with spinach syrup, and Clarified Sugar or Syrup. brown with chocolate. Time, four or five minutes to boil. Almond Icing for Bridecake, 1471. Two pounds of double-refined loaf 1475. The whites of three eggs; one pound sugar; one pint of spring water; half of the of sweet almonds; one pound of loaf sugar; white of one egg. a little rosewater. Break into small pieces two pounds of Beat the whites of the eggs to a strong double-refined loaf sugar, put it into a clean froth, beat a pound of almonds very fine stewpan with a pint of cold spring water. with a little rosewater, mix the almonds When the sugar is dissolved, add half the with the eggs lightly together, and one white of an egg, which should be well pound of common white sugar beaten very beaten. Watch it, and when it boils take fine and put in by degrees. When the off the scum, keep it boiling till no scum cake is sufficiently done take it out, lay the rises, and it is perfectly clear, then run it Jicing on, and then put it back to brown. Icing-Spongecakes—Pound Cake. 281 ingine this Sugar Icing for the Top. square tin pans with buttered paper, and, 1476. Two pounds of double-refined sugar; having stirred the ingredients well together, whites of five eggs; a little lemon juice. put the mixture in, an inch deep in the Whisk the whites of the five eggs stiff pans. Bake them in a quick oven half an enough to bear the weight of an egg, then hour, cut it into squares, and serve it with with a spatula or wooden spoon mix gra- va or wooden spoon mix gra- or without icing. dually with them two pounds of sugar which A Rich Pound Cake. has been dried and sifted, work them to. gether for a few minutes, and add a tea- Time, one hour. spoonful of strained lemon juice. Spread 1480. One pound and a half of flour; it all over the cake, covering the almond one pound of butter; one pound of white icing thickly and evenly. Dry it very slowly sugar; ten eggs; a wineglassful of brandy; in a cool oven, or if it is put on as soon as half a nutmeg: a teaspoonful of vanilla, or the cake is taken from the oven, the icing essence of lemon. will be hard by the time the cake is cold. | Beat the butter and pounded sugar to a Ornamental Frosting. cream, whisk the eggs to a high froth, then put all the ingredients together, and beat 1477. Whites of eggs; sugar and colour until light and creamy. Put it into a tin lined with buttered paper, and bake it in a For this purpose have syringes of dif- moderate oven for one hour. When done, ferent sizes, draw any one you may choose turn it gently out, reverse the tin. and set full of the icing, and work it in any designs the cake on the bottom until cold. Let the you may fancy. Wheels, Grecian borders paper remain on until the cake is to be cut. or flowers look well, or borders of beading. The cake must first be covered with a plain Cocoa-nut Pound Cakes. frosting, which may be white, or coloured Time, half an hour. pink with cochineal powdered, blue with a 1481. One pound of pounded sugar; half little indigo, or brown with a little chocolate a pound of butter; one teacupful of new finely grated, green with a little spinach milk; one pound of flour ; the peel of half juice. a lemon grated, or a teaspoonful of essence Spongecake. of lemon; four eggs; one cocoa-nut ; one teaspoonful of carbonate of soda. Time, three-quarters of an hour to one Mix a pound of sifted white sugar with hour. half a pound of butter beaten to a cream, 1478. Five eggs; half a pound of sifted the peel of a lem the peel of a lemon grated, or a teaspoon- loaf sugar; the weight of two eggs and a ful of essence of lemon, a teacupful of new half (in their shells) of flour; one lemon. milk, and four eggs, beaten separately. Take half a pound of sifted loaf sugar, Stir all well together, then add the soda, break five eggs over it, and beat all to- or the same quantity of powdered saleratus, gether for full half an hour with a steel and beat it all thoroughly together with a fork. Previously take the weight of two pound of sifted flour, or as mulleh as will eggs and a half in their shells) in flour. I make it as thick as a pound cake. then After you have beaten the eggs and sugar | lightly stir in the white meat of a cocoa-nut together for the time specified, grate into grated. Line square tins with buttered them the peel of a lemon, and add the paper, put the mixture in an inch deep, and juice if approved. Stir the flour into this bake it in a quick oven. When done, take mixture and pour it into a tin. Put it out the cakes and set them to cool. It may instantly into a cool oven. be baked in one tin, but will require a longer Cocoa-nat Spongecakes. time, and either way it must be iced or frosted over. Time, half an hour. Plain Almond Cake. 1479. Six eggs; half a pound of sugar; a quarter of a pound of flour; one tea- | Time, three-quarters of an hour to one spoonful of lemon essence; one of salt; half hour. a nutmeg; one cocoa-nut. 1482. Three ounces of sweet almonds; a Beat the yolks of six eggs with half a quarter of a pound of white sugar; four pound of sugar, then add the flour, salt, eggs; a quarter of a pound of fine flour; essence of lemon, and half a nutmeg grated. one ounce of citron. Beat the whites of the eggs to a stiff froth, Stir into the yolks of four well-beaten and stir them to the yolks, &c., and the eggs, two ounces of white sifted sugar, and white meat of the cocoa-nut grated. Line then add it by degrees to three ounces of 282 Rice, Lady Freakes', Manx, Josephine, Cakes, &c. sweet almonds blanched and pounded in a Well beat eight eggs for half an hour, and mortar with another two ounces of sugar. stir them into half a pound of rice flour, half Whisk the whites of the eggs to a very stiff a pound of white sugar pounded, and the froth, stir them into the mixture, and add peel of the lemon grated. Mix all well to- the flour sifted and dried before the fire.gether, and bake it in a buttered tin. Mix all thoroughly together, and put it into a buttered tin, and bake it in a moderate Josephine Cake. oven. Time, one hour. Rice Cake. 1488. Half a pound of butter ; half a Time, one hour. pound of brown sugar; five eggs; one pound of flour ; half a pound of currants ; 1483. A quarter of a pound of ground: na one glass of white wine. rice; a quarter of a pound of flour; half a Beat half a pound of butter to a cream, pound of sifted sugar; six ounces of butter; then beat in the sugar, and the five eggs well four eggs; and a few seeds. beaten. Mix it gradually into a pound of Mix the sugar, rice, butter, and flour flour, add half a pound of currants washed together, then add the whites of the eggs, and dried, and a glass of white wine, and having been previously beaten to a stiff bake it, when well beaten together, in a froth When it begins to look white add hattered tin the yolks. Stir all well together. Line a tin with buttered paper, and bake it. Rich Seed Cake. Time, one hour. Lady Freakes' Cake. I 1489. Half a pound of butter; half a 1484. Three-quarters of a pound of flour;/, our; 1 pound of sugar; one pound of patent flour; quarter of a pound of butter; three eggs; I six eggs; and some caraway seeds. quarter of a pound of currants ; quarter of Beat half a pound of butter before the a pound of sugar. fire to a cream, then stir in the pounded su- Beat the butter to a cream, add the gar, and beat it together for some minutes; sugar, beat the eggs and all well together add the yolks of six, and the whites of three but by degrees, mix in the flour and cur- eggs, one at a time; then stir in graduaily rants, then add a very little milk. a pound of patent flour, and a few caraway Small Rice Cakes. seeds to taste. Bake it in a tin lined with a buttered paper in a moderate oven. Time, half an hour. 1485. A quarter of a pound of rice; a Common Seed Cake. quarter of a pound of butter; a quarter of Time, two hours. a pound of sugar; four eggs. Beat the butter to a cream, add it to the 1490. Two pounds and a half of flour : ground rice and the sugar pounded and half a pound of loaf sugar ; one tablespoon- sifted. Well beat the yolks and whites of ful of thick yeast; half a pint of warm milk; four eggs separately, stir in the yolks first, half a pound of butter; one ounce of cara- and mix all well together; then add the way seeds. whites whisked to a stiff froth, mix it until Mix half a pound of pounded loaf sugar, it becomes a paste, and bake it in small or good moist, with two pounds and a half of dried flour ; mix a spoonful of yeast, and half a pint of warm milk with a sufficient Rice Cake. quantity of flour to make it the thickness of cream, and pour it into the middle of the Time, half an hour. flour and sugar, and set it by in a warm 1486. Half a pound of ground rice ; yolks place for one hour. Melt the butter to an of six eggs; whites of four ; eight drops of oil, and stir it into the sponge, with the ca- essence of almonds; six ounces of loaf sugar. raway seeds and sufficient milk to make the Beat the yolks and whites of the eggs dough of a middling stiffness: line a tin, or separately, mix the yolks with the rice ; add hoop, with buttered paper, put in the mix- the sugar, the lemon essence, and the whites ture, and again set it before the fire to rise, well beaten. Put all into a tin and bake. | bake it for one hour in rather a hot oven. When done, brush the top over with milk. Manx Cake. A Light Cake. 1487. Half a pound of rice flour; half a pound of white sugar; eight eggs ; peel of Time, one hour. half a lemon. 1491. One pound of flour; half a pound tins. Sponge, Lafayette, Lemon, Savoy, Soda Cakes, &c. 283 of butter ; half a pound of sugar ; three tea- pound of flour; a pound and a half of sifted spoonfuls of German yeast ; a little milk, sugar; four lemons; a pound and a half of and nutmeg. butter; one glass of brandy. Put the flour, sugar and nutmeg into a Break the eggs, and leave out six whites, bowl, and mix it thoroughly with three beat them separately for quite half an hour; teaspoonfuls of German yeast. Set it to add to them by degrees three-quarters of a rise, and just before setting it in the oven pound of well dried flour, one pound and a mix it up with the butter, warmed in a little half of sifted loaf sugar. Grate into it the milk, as stiff as you can, and bake it one peel of four lemons. Beat a pound and a hour. Add a few caraway seeds or citron, if half of butter to a cream, and add all to- you please. gether, beating the ingredients well up with Spongecake. a glass of spirits. Time, one hour and twenty minutes. Savoy Cake. 1492. Three-quarters of a pound of loaf Time, to bake, one hour. sugar; half a pound of flour ; peel of one lemon ; seven eggs. 1496. Nine eggs; their weight in pounded Put the sugar over the fire to melt, with loaf sugar; the weight of six in flour ; the rather more than half a cupful of boiling water, peel of one lemon grated. and the lemon peel; whisk seven eggs, leaving Break the eggs into a round-bottomed out the whites of three, to a froth, pour the su- preserving-pan with the loaf sugar pounded gar to them, whisking it all the time, and whisk and sifted, and the peel of the lemon grated. it together for twenty minutes, then add the Set the pan over a very slow fire, and whisk flour by degrees, stirring it gently. Line a it till quite warm (but not hot enough to set tin with buttered paper, and only half fill it the eggs), remove the pan from the fire, and with the mixture, put a piece of white paper whisk it till cold, which may be a quarter of over the top, as great care is required to pre- an hour; then stir in the flour slightly with vent its burning, and bake it for one hour. a spattle. Take a round mould, be very Do not open the oven until the cake has careful it is quite dry, rub it all over the in- been in a quarter of an hour. side with butter, put pounded sugar round the mould upon the butter, and shake it well Lafayette Cake. to get it out of the crevices; tie a slip of 1493. A Savoy cake; some jelly or jam. paper round the mould, fill it three parts full Make a Savoy cake, and bake it in a with the mixture, and bake it in a cool oven. round tin When done, let it stand for a few minutes, five inches in diameter, with straight sides. When cold, cut it in slices a and take it from the mould, which may be quarter of an inch thick, spread each with done by shaking it a little. jam or jelly ; put it together again, placing one slice on the other, three or four for each Soda Cake. cake, ice the top and sides, and while it is Time, one hour and a half to two hours. soft, mark it to cut in wedge-shaped pieces 1497. One pound of flour; a quarter of a when served. This cake may be served without icing, and may be made of pound- pound of sugar; six ounces of butter ; half a pound of currants; fifty grains or a small cake, or Dover cake. teaspoonful of carbonate of soda ; half a Lemon Cake. pint of milk ; and two eggs. Time, one hour. Rub the quarter of a pound of butter into the flour and sugar. Mix the soda 1494, Six eggs; half a pound of pounded thoroughly with the milk, which must be sugar ; seven ounces of flour; peel of one cold. Mix all the ingredients well to- large, or two small lemons. gether, put the mixture into a tin, and bake Beat the pounded sugar with the yolks of dire the eggs until it is smooth; whisk the whites to a froth stiff enough to bear the weight of Plain Cake. an egg, and add it to the beaten yolks ; then stir in gradually seven ounces of flour, and Time, one hour, or one hour and a half.. the grated peel of one large, or two small 1498. One pound of flour; a quarter of a lemons. Line a tin with buttered paper, pour pound of beef dripping; a quarter of a in the cake mixture and bake it. pound of moist sugar; two eggs; two A Very Rich Lemon Cake. spoonfuls of yeast; two ounces of caraway seeds. Time, one hour and a half. Rub the flour, beef dripping, and moist 1495. Eighteen eggs; three-quarters of a sugar well together, beat up the eggs, add 284 Short Bread.-Beaulieu, Adelaide, Currant Cakes, &c. the yeast and caraway seeds, and beat up half an hour, add to them the loaf sugar all well together. Bake in a tin. sifted fine, and mix them well together. Then stir in the rice, a little orange-flower Real Scotch Short Bread. water or brandy, and the peel of two lemons Time, twenty-five to thirty minutes. grated. Then add the whites of seven eggs 1499. One pound of butter ; two pounds half an hour. Put the mixture in a hoop well beaten, and stir the whole together for of flour; hali a pound of sifted sugar; some lined with buttered paper and bake it in a sweet almonds; a few caraway comfits, and quick oven for half an hour. some citron. Put a pound of butter into a basin, and To Clean Currants for Cakes. squeeze it near the fire with the hand till quite soft. Then squeeze into it two pounds 1503. Pick out all the sticks and stones; of flour and half a pound of sified loaf put the currants in a pan, and more than sugar with a few sweet almonds chopped cover them with water ; rub them between very fine. Mix all well together. Take your hands, take them up by the handful, portions of it and shape into cakes of half pick out any imperfections, and put them an inch thick with the hand. Bake in a into another pan. When all are done, cover slow oven. To this may be added caraway them with water, shake them about, take comfits and citron. them up in the hand, press the water from them and spread them on a thickly folded Plain Short Bread. cloth, lay them in the sun or near the fire to Time, twenty-five to thirty minutes for three dry, turn them, and spread them that they cakes. may be thoroughly dried. Keep them in glass jars or boxes lined with paper. Some 1500. One pound of flour ; half a pound dried currants require only to be picked over, of butter ; three ounces of brown sugar. rinsed in one water, and dried. Mix these ingredients and roll them out thick, and bake. Plain Plum Cake. Beaulieu Cake. Time, two hours and a half. Time, two hours. 1504. Two pounds of flour ; three spoon- 1501. One pound of butter ; eight whole fuls of yeast ; four eggs; three-quarters of a eggs; one pound of flour ; three-quarters pound of sugar; one glass of sweet wine ; of a pound of sifted sugar; a teaspoonful one teaspoonful of ginger ; peel of one of cloves; nutmeg and cinnamon in a fine lemon; one pound of currants, or a few powder; one glass of wine ; three-quarters caraways. of a pound of currants. Rub eight ounces of butter into two Beat the butter to a cream and mix with pounds of dried flour; mix it with three it the whites and yolks of eight eggs beaten spoonfuls of yeast-not bitter-to a paste, separately. Have ready warm by the fire a and let it rise an hour and a half; then pound of flour and the same of sifted sugar. mix in the yolks and whites of four eggs Mix them with a few cloves, nutmeg, and beaten separately, one pound of sugar, some cinnamon in a fine powder; then by degrees milk to make it a proper thickness, a glass work the dry ingredients into the butter and of sweet wine, peel of a lemon grated, and eggs. When well beaten, add a glass of a teaspoonful of ginger. Add at the last a wine, and the currants picked and washed. pound of currants washed and dried, or a Beat it well for one hour. Put it into a few caraway seeds. buttered tin, and bake it in a quick oven for Small Plum Cakes. one hour. Leaving out four ounces of butter and Time, half an hour. the same of sugar makes a less luscious 1505. One pound of flour; a quarter of a cake. pound of sugar; yolks of two eggs, white of Adelaide Cake. one ; a quarter of a pound of butter; three spoonfuls of cream ; three-quarters of a Time, one hour and a half. pound of currants. 1502. Yolks of fifteen, wbites of seven Well rub a quarter of a pound of butter eggs; ten ounces of loaf sugar; half a into a pound of dried flour; then beat up pound of ground rice; a little orange- the yolks of two eggs and the white of one. flower water or brandy ; peel of two lemons Warm three tablespoonfuls of cream, and grated. mix the flour and butter with them. Wash Whisk the yolks of fifteen eggs for nearly and dry the currants; stir them well in, and Sledmere, Honeycomb, Almond Gingerbreads, &c. 287 lukewarm milk, and enough flour to make with the yolk of one egg well beaten with a it the thickness of cream, pour it into the little milk; put it back in the oven and centre of the flour, and put the pan before finish baking it. The time, of course, must the fire for one hour to set the sponge. be according to its size. Then mix with it the fresh butter oiled, the currants washed and dried, the mixed spice, Gingerbread Loaf. and the candied peel cut into thin pieces. Time three quarters of an hou Time, three-quarters of an hour to one Put it into a hoop or tin lined with a but. hour. tered paper, and bake it in a well-heated oven for one hour and a half. When done, L. 1521. One pound of flour; one pound of it may be iced, and ornamented, or plain. "treacle ; six ounces of butter; four ounces of moist sugar; half an ounce of coriander Sledmere Gingerbread. seeds; half an ounce of caraway seeds; half Time, three-quarters to one hour. a tablespoonful of pearlash mint; a quarter of a teacupful of cream ; four eggs. 1818. Half a pound of butter; half a Melt the treacle and the butter together, pound of sugar; half a pound of treacle ; } add the moist sugar, the coriander and cara- one pound of flour ; half an ounce of ginger; way seeds ground together, and ginger to one teaspoonful of carbonate of soda; four your taste ; mix with the flour. Bruise fine eggs. half a tablespoonful of pearlash mint with Put the butter, sugar, and treacle into a a very little cream. Mix all together. Beat saucepan together, and place it over the fire four eggs and add them to the gingerbread to melt. Then beat four eggs, and stir the the very last thing. Line a tin with paper, melted butter, sugar, and treacle into the butter it, and put the mixture in it. Bake eggs, add the powdered ginger and car-l in a slow oven. bonate of soda. "Stir all together into the flour, and bake, Honeycomb Gingerbread Ginger Cakes. Time, ten minutes. Time, half an hour. 1522. Half a pound of flour; half a pound 1519. One pound of moist sugar; half a of coarse sugar; a quarter of a pound of pound of butter; four tablespoonfuls of butter ; half an ounce of ginger; half an milk ; one pound and three-quarters of flour; ounce of lemon peel ; juice of one lemon : half an ounce of grated ginger.. six ounces of treacle ; a quarter of an ounce Put a pound of moist sugar, half a pound of butter for the tin. bound of flour bal of butter, and four tablespoonfuls of milk into a saucepan ; let it boil until the butter of coarse sugar ; rub into it a quarter of a is melted. Whilst it is quite hot, mix it pound of butter ; add half an ounce of gin- with a pound and three-quarters of flour and ger; mix it up. Put half an ounce of lemon half an ounce of grated ginger. Roll it out peel, well grated, over it. Pour in the juice thin, prick it, and cut it into any shape you of a whole lemon. Use enough treacle to please. If the paste gets stiff before you make it into a very thin paste that will have rolled all out, set it before the fire a spread over a sheet of tin, first having rubbed little. Bake these cakes in a slack oven. the tin with butter. Bake it in a moderate oven, and watch it carefully. When it is Cheap Gingerbread Cakes, baked enough, cut it into strips upon the tin, and roll it round your finger like a Time, three-quarters of an hour. wafer. 1520. One pound of flour; one pound of These rolls must be kept in a tin case ; if treacle : a quarter of a pound of butter; two they should chance to get moist they must eggs; one ounce of ground ginger; a tea- be renewed in the oven when wanted. spoonful of soda; two ounces of citron; a little milk. Cocoa-nut or Almond Gingerbread. Mix the ground ginger with the pound of flour, warm the butter and the treacle, and Tiine, three-quarters of an hour. mix it well with the flour and ginger. Make " 1523. One pound of treacle; nine ounces a few spoonfuls of milk warm, dissolve a of wheaten flour ; nine ounces of rice flour ; teaspoonful of soda in it, and mix the whole one ounce of ground ginger ; half a pound up lightly with two eggs well beaten ; cut of fresh butter; half a pound of moist sugar; two ounces of citron into slices, stir it into seven ounces of grated cocoa-nut or of the mixture, and bake in a long buttered tin pounded almond ds; peel of two small lemons: for three-quarters of an hour. Just before one ounce and a half of candied orange it is removed from the oven, brush it over | peel. 288 Orange Gingerbread.-Sydenham Cake, &c. Put a pound of treacle into a saucepan Ginger Snaps. with half a pound of fresh butter, and when Time, twenty minutes to bake. hot pour it into the flour and rice flour, pre- viously mixed with the sugar, ginger, grated 1527. Half a pound of treacle ; quarter lemon peel, and sliced citron. Beat the of a pound of brown sugar; one pound of mixture well together, and set it to become hour; one tablespoonful of ground ginger: cold ; then stir or beat into it seven ounces one of caraway seeds. of grated cocoa-nut or of sweet almonds Work a quarter of a pound of butter into a p of fine fio pounded small in a mortar ; beat it for a few mix it with the minutes, and then drop the mixture from a treacle, brown sugar, ginger, and caraway tablespoon on a buttered tin any size you iseeds. Work it all well together, and form prefer the cakes to be, and bake them in a it into cakes not larger than a crown piece, slow oven. place them on a baking tin in a moderate oven, when they will be dry and crisp. Orange Gingerbread. Irish Luncheon Cake. Time, a quarter of an hour. 1528. Two pounds of flour, a quarter of 1524. Two pounds and a quarter of flour; a pound of powdered sugar; six ounces of one pound and three-quarters of treacle : washed and dried currants; one ounce of eight ounces of candied orange peel; three candied peel; a quarter of a pound of butter; quarters of a pound of moist sugar; one one teaspoonful of carbonate of soda; one ounce of ground ginger; one ounce of all- of salt; whites of four eggs, and some spice; three-quarters of a pound of butter; / buttermilk. one teacupful of milk ; yolk of one egg. 1. Rub the butter into the flour. and add to Mix with the flour a pound and three- it the powdered sugar, the currants washed quarters of treacle, the candied orange peel and dried, the citron cut into pieces, the salt cut very small, the moist sugar, ground and carbonate of soda. Mix all these in- ginger, and allspice ; melt the butter till it gredients together. Then whip up the is oiled, mix it well with the flour, &c., and whites of four eggs to a stiff froth, and mix put it in a cool place for ten or twelve hours. up the cake with them and some buttermilk Roll it out about half an inch thick. Cut to a moderate thickness, but not too stiff. it into any form you please, or divide it into Grease the cake tins with lard, and dust pieces rather longer than square, brush them them with flour; half fill them with the cake over with milk mixed with the yolk of an mixture, and bake them in rather a quick egg, and bake them in a cool oven. oven of a light brown. To know when they are done, pass a clean skewer through the Hunting Nuts. middle of each cake, if the skewer is sticky put the cake back into the oven, but should Time, fifteen to thirty-six minutes. the skewer come out clean the cake is done. 1525. One pound of flour ; half a pound | Turn them out on a sieve to let the steam of treacle ; half a pound of brown sugar; go off. six ounces of butter; and grated ginger. Mix the above ingredients well together, Sydenham Cake. make them into small nuts, and bake them Time, one hour, to bake. on a baking sheet. 1529. Half a pound of flour; a quarter of a pound of butter; three ounces of pounded Gingerbread Nuts. sugar; one teaspoonful of caraway seeds; a Time, twenty minutes to half an hour. little ginger and nutmeg; half a teaspoonful 1526. One pound of Lisbon sugar; two Řub the butter into the flour, and then pounds of treacle ; three-quarters of a pound mix in the seeds, and the ginger and grated of butter; four pounds of flour; four ounces nutmeg; add the yolks of two well-beaten of ginger; one ounce of allspice; two spoon- eggs, and the whites whisked separately to fuls of coriander seed; some candied orange a stiff froth. Then mix all together with peel; two spoonfuls of brandy; yolks of four the salts, by putting them into a spoon, holding them over the cake, and pouring Mix the sugar, treacle, and butter, and from a kettle sufficient boiling water to make melt all together; then stir in the flour, all into a paste. Then put it into a tin lined ground ginger, allspice, coriander seed, and with a buttered paper, and bake it. To the orange peel cut very small. Mix all into ascertain when it is done, plunge a knife into paste with the eggs well beaten, and the the centre. and if it comes out clean the brandy, and make them into nuts or cakes. I cake is ready. pounded salts of my wall a teaspoonful Pounds of treacle : threesoon sugar; two / eggs. Twelfth and Bridecakes, Gateau de Chocolat, Gateau, &c. 289 Twelfth Cake. fine flour; five ounces of patent flour; four Time, four hours and a half. ounces of chocolate; whites of three eggs; half a lemon. 1530. Two pounds of flour; two pounds Beat up with a wooden spoon the yolks of of butter; two pounds of loaf sugar; twenty the eggs with one pound of powdered sugar eggs; four pounds of currants; half a pound flavoured with lemon, until it looks nearly of almonds; one pound of citron ; half a white : whip the whites of the eggs very pound of orange; half a pound of candied stif, add them to the beaten yolks and sugar. lemon peel; one wineglassful of brandy; and mix the flour well in but lightly. one nutmeg; a quarter of an ounce of ginger la well buttered mould three-parts full with Fill and a little mixed spice. this mixture, and place it in a slow oven, Work the butter to a smooth cream with keeping the door shut. When done, turn it the hand, mix it with the pounded sugar out of the mould, and let it get cold. and the spice, and work it well together for Meantime, make some chocolate icing ten minutes. Then break in the eggs by thus :-Pound and sift the other pound of degrees, and beat it for twenty minutes. sugar, put it into a basin with the whites of Add the brandy and then the flour, again three eggs, and beat it well together, adding stirring it well together; add the currants the juice of half a lemon. It is not done washed and dried, the citron, and the candied till it hangs in flakes from the spoon. Melt peel cut into thin shreds, and the almonds about a quarter of a pound of chocolate over blanched and chopped very fine. Mix all the fire, when quite melted stir it in with the thoroughly but lightly together, and put it icing till it is dark enough. Glaze the gâteau into a hoop lined with buttered paper; with it. Decorate with spun sugar. smooth it on the top with your hand dipped into milk, and put the hoop on a baking Gateau. sheet, and then on a raised stand in the oven Time, one hour, to bake. to prevent the bottom of the cake from burning, and bake it four hours and a half 1533. Twenty eggs; their weight in fine in a slow oven. When nearly cold, ice it sugar; the weight of eleven eggs in flour; of lone pound of Jordan almonds; green sweet- over, and ornament it with articles of any description, with a high ornament in the he meats; one pot of apricot jam; a quarter of a pint of white wine ; one glass of brandy; centre. peel of half a lemon; half a pint of custard. Rich Bridecake. Beat the yolks of the eggs with the flour 1531, Four pounds of flour; four pounds well, then beat the whites to a very stiff of fresh butter beaten to a cream: two froth. Take care that not the least speck of pounds of white powdered sugar; six eggs the yolk falls into them, or they will not for each pound of flour; one ounce of mace beat up so stiffly; by degrees mix them with and nutmeg mixed; one tablespoonful of the sugar, then all together, and beat the lemon extract; four pounds of currants whole for half an hour. Take two nice picked clean; four pounds of raisins cut in moulds, one larger round than the other, two and stoned; and one pound of almonds butter them well, fill them with the cake blanched and chopped ; half a pint of batter, and bake them in a quick oven for brandy. an hour. When the spongecakes are baked, Beat the yolks of the eggs to a smooth take them up. Keep them one day. Cut paste, beat the butter and flour together, the top of the larger one smoothly off and and add them to the yolks and sugar. Then scoop out the inside, cut it in slices, cover mix in the whites beaten to a stiff froth, the them with layers of jam and replace them. spice, and half a pint of brandy. Stir all Cut off the top of the smaller cake, make a together for some time. Strew half a pound hollow in the centre, put the cake you have of flour over the fruit, mix it thoroughly, removed into a basin, and soak it in the then by degrees stir it into the cake. wine and brandy for some hours. Then mix Butter a large tin mould, line it with it with half a pint of good custard, and re- white buttered paper; put in the mixture, place it in the hollow, put on the top, glaze and bake in a moderate oven. Ice and it with pale chocolate glazing, ornament it ornament delica with almonds, and decorate the top with green sweetmeats. Put a frill of pink and Gateau de Chocolat. white cut paper round the bottom of the cake. This is a nice dish for a supper. Time, to bake the cake, about one hour. · Gateau Nourmahal. 1532. Fourteen eggs; two pounds of fine sugar; a little lemon essence; four ounces of 1534. A large stale spongecake ; stray- 19 290 Chocolate, Spice, Wine, Snow, Honey Cakes, &c. berry, raspberry, and greengage jam; one Mix eight ounces of flour with half a glass of brandy; one glass of white wine; pound of finely-powdered sugar ; beat four three eggs; fourteen ounces of loaf sugar; ounces of fresh butter with a glass of wine, half a pint of cream ; half a pint of milk; then make the flour and sugar into a paste peel of one lemon. with it, and four eggs beaten light, add a Cut four or five slices from the bottom of a few caraway seeds, and roll the paste as thin round spongecake, and spread over each as paper. Cut the cakes with the top of a slice a layer of the different preserves; re- tumbler, brush the tops over with the beaten place them in their original form, covering white of an egg, grate sugar over, and bake the top layer with a thin slice of cake, press them ten or twelve minutes in a quick oven, it lightly, and with a sharp knife cut out the Take them from the tins when cold. centre of the cake, leaving a wide margin all round. Put the part removed into a Snow Cake. basin, pour over it the brandy and wine, adding the peel of a lemon grated. When Time, one hour and a quarter to one hour well soaked, mix it with a good custard and a half. made with the milk and cream, the yolks of 1538. One pound of arrowroot; eight the eggs, and two ounces of loaf sugar. ounces of loaf sugar; eight ounces of fresh Beat it all well together, pour it into the butter ; whites of seven eggs; flavouring of centre of the cake, and put the top over it. essence of lemon. Whisk the whites of the eggs with the re-l Beat eight ounces of fresh butter to a mainder of the sugar pounded fine to a stiff cream before the fire, and add the sugar paste, and spread it thickly and very smoothly / pounded and the arrowroot, beating the round the bottom of the gâteau, form a mixture all the time. When well mixed, scroll of icing coloured with a little cochineal stir in the whites of the eggs whisked to a syrup round it, and the same on the top, put very stiff froth and the essence of lemon to it into a cool oven to set the icing, and your taste. Again whisk the mixture for ornament it with leaves, fruit, and almonds. nearly half an hour, pour it into a buttered tin, and bake it in a moderately-heated oven. Chocolate Cakes. 1535. One pound of flour ; one pound of Honey Cakes. sugar; one pound of butter; eight eggs ; Time, twenty-five minutes. two tablespoonfuls of brandy; a pinch of salt; chocolate glazing. 1539. Three pounds and a half of flour; Mix the above ingredients well together with a wooden spoon, putting the butter of sugar ; half a pound of butter ; half a (melted before the fire) in last. Spread a nutmeg grated ; one tablespoonful of ground baking sheet with butter, put over it the ginger; one teaspoonful of saleratus, or carbonate of soda. mixture half an inch thick, and bake it. Cut Mix the sugar with the flour and grated the cake into oblong pieces and glaze them ginger, and work the whole into a smooth thickly with chocolate. dough with the butter beaten to a cream, the honey and saleratus, or soda, dissolved Rich Spice Cakes. in a little hot water. Roll it a quarter of an Time, ten or twelve minutes. inch thick, cut it into small cakes, and bake them, twenty-five minutes in a moderate 1536. A pound and a half of flour ; three. oven. quarters of a pound of sugar ; three-quarters of a pound of butter ; half a teacupful of mixed spice. Madeline Cake. Well work the butter, flour, and sugar to- Time, one hour. gether with the spices, until thoroughly in 1540. Four eggs; half a pound of flour; corporated ; roll it thin. Cut it into small half a pound of butter ; half a pound of cakes, and bake them in a moderate oven. sugar; peel of half a lemon. Beat half a pound of butter to a cream Wine Cakes. with the same weight of pounded sugar, and when thoroughly mixed, add the yolks Time, ten or twelve minutes. of four well-beaten eggs, one at a time, 1537. Eight ounces of flour; half a pound then stir in the flour, and then the whites of of sugar; a quarter of a pound of butter ; the eggs beaten as stiff as possible. Put it one wineglassful of wine; four eggs : a few into a tin lined with buttered paper, and caraway seeds. 294 Tea Cakes, Iced and Cheshire Rolls, Buns, &c. them. or butter. A tablespoonful of batter will Mix with two pounds of dried flour a pinch be sufficient for each cake. of salt, a quarter of a pound of butter, the sugar, and two eggs well beaten with two Tea Cakes. spoonfuls of yeast. Pour in a pint of new Time, twenty minutes. milk, knead it well, and set it before the fire to rise. Divide it into equal portions, butter 1562. One pound and a quarter of flour; a tin, put them on it, and again place them one tablespoonful of yeast; two eggs; a little salt, and one ounce and a half of a to rise for a few minutes, and then bake sugar; half a pint of milk; two ounces and To Make Buns. a half of butter. Beat two eggs in a large basin, or bowl, Time, to bake, twenty minutes. and mix with it a tablespoonful of yeast. 1565. Half an ounce of caraway seeds; Then pour on it the butter and milk warmed half a pound of currants; a little nutmeg ; together; stir in the flour, salt, and pounded a little lemon peel ; two eggs; one quart sugar; beat it to a very light dough, and of new milk; one ounce of butter ; two set it to rise for twenty minutes or half an pounds of flour ; a quarter of a pound of hour, covered over before the fire. Divide sifted sugar; one or two spoonfuls of yeast ; it into as many tea cakes as you please, and one egg. bake them in a moderate oven for twenty Make a hole in the middle of the flour, minutes, or less time, if small, and pour the milk in, with one or two spoon- fuls of yeast. Stir the dough, cover it over, Iced Rolls. and let it stand before the fire to rise for one Time, ten to twelve minutes. hour. Then mix the caraway seeds, lemon 1563. A quarter of a pound of fine flour: | peel, and nutmeg with one half, and the two ounces of butter; two or three ourices currants with the other, and cover all up to- | gether till the oven is ready. Make up the of sifted sugar; two eggs; a quarter of a cupful of cold water; a quarter of a pint or buns to a proper size, and put them on a tin baking sheet buttered. Beat up an egg, more of good custard; a little candied and brush them over with it. Cover them sweetmeat. Take a quarter of a pound of fine flour, over again, and put them before the fire for | another half an hour. Then bake them. two ounces of butter, and one ounce of Do not make them too large. sifted crushed white sugar; rub these in- gredients well together. Beat up the yolk Light Buns. of an egg with a little water. Add it to the flour and butter, and make them into a Time, twenty to twenty-five minutes to bake, paste. Work it well with your hands for 1566. One pound of flour : half a pound one minute, and roll it out. Have ready of butter ; half a pound of sugar ; yolks of some mince-pie tins, butter them, line them four eggs; whites of two; three ounces of with the paste, put a little ball of paper in candied orange or lemon peel ; a quarter of each (to keep the lid of paste raised), then a pint of milk ; a little nutmeg; a teaspoon- put a lid of the paste over them. Bake ful of carbon a of soda. them in a quick oven. When you take Work into a pound of well dried flour, them out of the tins, turn them bottom half a pound of good butter, until it is like upwards. When they are cold, take a crumbs of bread. Add the sugar pounded, penknife and cut a hole the size of a six- a little grated nutmeg, a pinch of salt, and pence, and take the paper out. the candied peel minced fine (or half a pound Beat the whites of two eggs to a strong of currants if preferred). Pour the boiling froth; cover the rolls with it, and dust them milk over the whole, mix it lightly for a mi. well with sifted sugar. Put them in a slack nute or two, and then add quickly the yolks oven to brown. and whites of the eggs well beaten. When When you send them to table, fill them all are thoroughly mixed, shake the carbo- with good custard, and put a little sweet- nate of soda over it, and beat it well into the meat on the top. Six will make a dish. | mixture. Drop the cakes upon a buttered tin, and bake them in a moderate oven, Cheshire Rolls. Time, half an hour to bake. Bath Buns. 1564. Two pounds of dried flour ; two Time, twenty minutes. ounces of sugar ; a pinch of salt; a quarter 1567. One pound of flour; half a pound of a pound of butter ; two eggs : two table- of butter : half a pound of white sugar; peel spoonfuls of yeast; one pint of milk. Tof three lemons ; a small cupful of cream; 298 Pistachio, Cocoa-nut, and Plain Biscuits.-Desserts. minutes, then close it for a quarter of an moderate oven. Whip the white of an egg hour. When cold, take the biscuits from with a tablespoonful of sugar to a smooth the paper with a knife blade. Almonds paste and brush the biscuits over with it. blanched and cut in slips across, may be Cocoa-nut Biscuits. stirred into the mixture before putting it on the paper. Time, fifteen minutes. 1589. Six ounces of cocoa-nut; three eggs; Pistachio Biscuits. nine ounces of loaf sugar. Time, twenty-five minutes. Well whisk the eggs, sift in the sugar by 1588. One pound of pistachio-nuts; two degrees, and add the grated cocoa-nut. ounces of sweet almonds; whites of sixteen | Take a piece of the paste nearly the size of eggs; yolks of eight; one pound of loaf an egg, roll it between your hands in the sugar; two ounces of flour; peel of one form of a cone. When all are thus shaped, lemon grated. place them on tins covered with paper, and Blanch and pound the pistachio-nuts and bake them a light colour in a gentle oven. almonds, moistening occasionally with the Plain Biscuits. white of egg; beat the whites of the eggs to a high froth, and the yolks with half of the Time, ten minutes to bake. sugar, and the peel of a lemon grated. 1590. One pound of flour; half a pint of When both are thoroughly beaten, put them milk; two ounces and a half of fresh butter. together, beat constantly; whilst doing so, Dissolve the butter in the milk made warm sift over the remainder of the sugar and the but not hot, and stir it into the flour to make flour, and then add the almonds and pista- a firm paste, roll it out thin, and cut it with chios. Make some paper cases, put in the a plain tin shape or a tumbler; prick each biscuits half as thick as a finger, bake in al biscuit and bake. DESSERTS. To Prepare Apples for Dessert. | well whisk them, and then beat them into a 1591. Apples; a thin syrup of sugar and quarter of a pint of cold water. Take some water; strawberry or any other pink jelly. of the largest bunches of barberries, dip Peel and core as many apples as will fill a them into the beaten egg, drain them, and dish, and put them in a stewpan over a hot then roll them thrice in some loaf sugar plate, with a thin syrup of sugar and water pounded very fine. When done, place them (the same as for compotes) until tender, then separately on sheets of paper, and put set them to cool. Lay them on a dish, pour them in a dry place for three or four hours, the syrup round them, and fill the centre of or longer, to crystallize. Send them to the apples with strawberry, or any pink jelly. table arranged as taste directs on a dessert dish, or garnish with them when required. To Prepare Oranges for Dessert. Apricots, peaches, or any fresh fruit may 1592. Oranges; a quarter of a pound of be crystallized in the same manner, and have a very good effect. loaf sugar; a little cochineal. Strip off the peel from a sufficient number of oranges to fill a dish, and take off part of To Ice Oranges. the white skin, being careful not to break Time, three-quarters to one hour. through to the orange. Pound a quarter of 1594. The whites of two eggs; one pound a pound of loaf sugar, lay it in a dish, and of of loaf sugar ; oranges. pour over it as much cochineal as will make | Take off the skin and pith from some fine it a bright colour; dry it before the fire, and China oranges, taking care not to cut them then roll the oranges about in the sugar sugar through, and pass a double thread through until they are well covered with it. Serve in the centre of each. Pound and sift the a glass dish. sugar, add it to the whites of two eggs, and Iced Fruit for Dessert or Garnish. whisk it for about twenty minutes, or not quite so long. Hold the oranges by the · Time, three or four hours to dry. thread, and dip them into the beaten eggs 1593. Some barberries, or any fresh fruit; and sugar, covering every part with it, then a quarter of a pint of water; whites of two pass a piece of thin stick through the thread, eggs and some finely powdered sugar. and fix it across a very slow oven for the Break the whites of two eggs into a bowl, i sugar to dry. Iced and Stewed Fruits for Desserts. 299 Iced Currants for Dessert. Boil a pound of sugar in a pint and a half of water with the peel of eight oranges cut Time, to dry, about three hours. very thin, for nearly twenty minutes, re- 1595. Red or white currants ; a quarter moving the scum as it rises. After the of a pint of water ; pounded loaf sugar; oranges are peeled, remove all the white whites of two eggs. pith without breaking the inner skin, divide Procure some of the finest bunches of them into quarters, and put them into the red or white currants; well beat the whites syrup, and let them simmer for five or six of two eggs, and mix them with a quarter minutes ; then take them carefully out with of a pint, of spring water, dip each bunch a skimmer or spoon, and arrange them in of currants separately into the egg and the centre of a glass dish piled one on the water, drain them for two minutes, and roll other with the skins downwards. Boil the them in some finely-powdered loaf sugar, syrup until thick, and when cool pour it repeat the rolling in sugar, and lay them carefully over the orange quarters, and set carefully on sheets of white paper to dry, them in a cold place until ready to serve, when the sugar will become crystallized. Arrange them on a dish, or with a mixture Compote of Apricots. of any other fruit. Plums, grapes, or any fruit may be iced in the same manner for Time, three-quarters of an hour. dessert. 1599. Twelve ounces of sugar to one pint of water; some ripe apricots. Stewed French Plums. Boil twelve or fourteen ounces of sugar in Time, one hour to stew the plums sepa- a pint of water for a quarter of an hour, rately ; one hour and a half in the syrup. removing all the scum as it rises. Put as - 1596. One pound and a half of French many ripe apricots into it as required, and plums; three-quarters of a pint of syrup ; let them simmer gently for a quarter of an two tablespoonfuls of port wine; peel and hour or twenty minutes, until they are tender, juice of one lemon ; one pound of loaf but do not let them break. Then take each sugar. apricot carefully out on a glass dish, ar- Stew a pound and a half of French plums ranging them as taste directs, and when in a little water. When tender, strain them, ° the syrup is cool pour it over them and set and put to the water a pound of loaf sugar, it in a cold place.. boil it for a quarter of an hour, skimming Orange Wafers. it carefully. When clear, add the port wine, peel of the lemon, and the juice ; put in the Time, four hours and a half. plums, and let the whole simmer very slowly 1600. Four dozen Seville oranges, and for about an hour and a half. When done, their weight in loaf sugar. take out the plums in a glass dish, and pour Take four dozen of the finest Seville the syrup over them. Set them in a cold oranges, squeeze out the juice, take out the place core, and boil the peel in three quarts of - Stewed Fruit- A Compote. water until quite soft. Then take them out | and dry them from the water, chop them Time, twenty minutes. very fine, and put them into a mortar with 1597. To two pounds and a half of fruit, their weight in fine loaf sugar, and pound and three-quarters of a pound of sugar, one them for four hours. Spread them on tins pint of water. or glasses very thin, and dry them in the sun. The fruit should be freshly gathered. They must be taken off the tins or glasses Make a syrup of three-quarters of a pound before quite dry, and cut into the shapes you of loaf sugar in a pint of water, for each wish, taking care they are flat. two pints and a half of fruit. Let this syrup boil gently for ten or twelve minutes, Apricot Cakes. and skim it thoroughly, then throw in the Time, a quarter of an hour to simmer. fruit. Let it boil up quickly, and afterwards simmer until quite tender, which it will be 1601. One pound of ripe apricots ; half a usually in eight or ten minutes. Be careful pound of double-refined sugar; one spoon- that the fruit does not crack. ful of water. Scald and peel a pound of fine ripe apri- Compote of Oranges. cots, take out the stones, and beat them in a mortar to a pulp. Boil half a pound of Time, twenty-five minutes. double-refined sugar with a spoonful of 1598. One pound of sugar; one pint and water, skim it well, then put in the apricot a half of water ; eight oranges. pulp, and simmer it over a slow fire for a 302 Gooseberry Jam.- Felly, and Preserves. Pick off the stalks and buds from the Gooseberries Preserved as Hops. gooseberries, bruise them lightly, put them Time, twenty minutes. into a preserving-pan, and boil them quickly * 1617. Two quarts of green walnut goose- for eight or ten minutes, stirring all the berries, and their weight in loaf sugar. time ; add the sugar pounded and sifted to Cut some large green gooseberries at the the fruit, and boil it quickly for three-quar- stalk end into quarters about half way down, ters of an hour, carefully removing the scum as it rises. Put it into pots, and when cold and fasten five or six together with a coarse piece of cotton or a sprig of scraped thorn, cover it as directed above. and throw them into a basin of water. When all are done, and the seeds carefully To Preserve Green Gooseberries Whole. taken out, put them into a preserving-pan, 1615. To one pound of gooseberries allow with their weight in pour:ded sugar, and one pound and a half of double-refined boil them over a clear firc until they look sugar, and one pint and a half of water. I clear. Then put them into wide-mouthed Pick off the black eye, but not the stalk, glass bottles or pots, put a piece of brandy from the largest green gooseberries you can paper over them, and tie them closely over, procure, and set them over the fire to scald, or secure them with a paper cover moistened taking care they do not boil. When they with the white of an egg. are tender, take them out, and put them into To Preserve Strawberries Whole. cold water. Then clarify a pound and a half of sugar in a pint and a half of water, Time, nearly one hour to simmer. and when the syrup is cold, put the goose- 1618. The largest strawberries to be had; berries singly into your preserving-pan, add their weight in finc loaf sugar. the syrup, and set them over a gentle fire. Take equal weights of strawberries and Let them boil slowly, but not quick enough fine loaf sugar, lay the fruit in deep dishes, to break them. When you perceive the and sprinkle half the sugar over them in fine sugar has entered them, take them off, powder, give a gentle shake to the dish, cover them with white paper, and let them that the sugar may always touch th stand all night. The next day take out the part of the fruit. The next day make a fruit and boil the syrup until it begins to be syrup with the remainder of the sugar and ropy. Skim it well, add it to the goose- the juice drawn from the strawberries, and berries, and set them over a slow fire to boil it until it jellies ; then carefully put in nen take the strawberries, and let them simmer nearly them out. Set them to cool, and put them an hour. Then put them with care into jars with the syrup into pots. Cover them over, or bottles, and fill up with the syrup, of and keep them in a dry place. which there will be more than required, but the next day the jars will hold nearly or Green Gooseberry Jelly-An excellent quite the whole. Cover the jars or bottles substitute for Guava Jelly. with bladder or brandy papers. Tive, one hour and twenty-five minutes, to Strawberry Jam. boil the jelly. Time, one hour. 1616. Six pounds of gooseberries; four 1619. To six pounds of strawberries allow pints of water ; one pound of sugar to each , three pounds of sugar. pound of fruit. Procure some fine scarlet strawberries, Wash some green gooseberries very clean strip off the stalks, and put them into a after having taken off the tops and stalks : preserving-pan over a moderate fire ; boil then to each pound of fruit pour three-quar- them for half an hour, keeping them con- ters of a pint of spring water, and simmer stantly stirred. Break the sugar into small them until they are well broken, turn the pieces, and mix them with the strawberries whole into a jelly-bag or cloth, and let the after they have been removed from the fire. juice drain through, weigh the juice, and Then place it again over the fire, and boil it boil it rapidly for fifteen minutes. Draw it for another half hour very quickly. Put it from the fire, and stir into it until entirely into pots, and when cold, cover it over with dissolved an equal weight of good sugar brandy papers and a piece of paper moist- sifted fine; then boil the jelly from fifteen toened with the white of an egg over the tops. twenty minutes longer, or until it jellies strongly on the spoon. It must be perfectly Strawberry Jelly. cleared from scum. Then pour it into smail Time, half an hour. jars, moulds, or glasses. “It ought to be 1620. Equal weight of sugar and straw- pale and transparent. I berry juice. 306 Lettuce Stalk, Vegetable Marrow, Pumpkin Preserves, &c. pare, core, and slice the pears and apples, every pound of pumpkin ; juice of two large and put the whole into a stone jar in layers; lemons; peel of one. put them into a cool oven, and when suffi- Pare off the rind and pick out the seeds ciently tender, press them through a rather from a very fresh pumpkin, cut it into coarse sieve into a preserving-pan. Stir in slices, and put it into a deep pie.dish with some fine moist sugar, or loaf sugar pounded the sugar pounded and put between each fine if preferred, and stir them over a mode- layer; squeeze the lemon juice from two rate fire until very firm ; cut the preserve large, or three small lemons, strain it over into slices after it has become sufficiently the slices, and let them remain in it for two cool. days; then put them into a preserving-pan To Preserve Lettuce Stalks. with a quarter of a pint of water to every Time, thirty-five minutes the first time. pound and a half of crushed sugar, and 1641. The stalks of large lettuces ; one the peel of a large lemon cut very thin. pound and a half of sugar to six pints of. Let it boil until the slices are tender; then water; three dessertspoonfuls of ground gin- put it into a deep bowl, and let it stand covered over for five or six days. Put the ger ; three ounces of whole ginger. Cut into pieces of about three inches in pum pumpkins into pots, boil and skim the length some stalks of large lettuces, and soak syrup until it is very thick and rich, and them in cold water for ten minutes, washing P pour it over the preserve. When cold, cover it with brandy papers and tie it them very clean. Put a pound and a half of sugar into a preserving-pan with six pints closely down with thick brown paper, or of water and three large dessertspoonfuls of white paper moistened with egg. ground ginger. Set it over a clear fire and Blackberry Jam. boil it for twenty-five minutes, then pour it into a deep dish to remain all night. The Time, three-quarters of an hour. next day repeat the boiling for half an hour; 1644. To every quart of blackberries allow do this for five or six days, and then drain a pound of loaf sugar and a wine-glass them free from moisture on a sieve reversed. of brandy. Make a rich syrup with sugar, water, and Crush a quart of fully ripe blackberries three ounces of whole ginger, just bruised, with a pound of the best loaf sugar pounded put the lettuces again into a preserving-pan, very fine, put it into a preserving-pan, and pour the syrup over them, and boil them set it over a gentle fire until thick, add a several times until the stalks become clear, glass of brandy, and stir it again over the taking care the syrup is sufficiently strong of fire for about a quarter of an hour; then the ginger. put it into pots, and when cold tie them Vegetable Marrow Preserve. over. Time, twenty minutes.' Barberry Jam. 1642. To every pound of vegetable mar-Time, three-quarters of an hour the first rows allow one pound of loaf sugar, one day. lemon, one ounce of dried ginger, and half a glass of whisky. | 1645. Three pounds of sugar to three Peel and slice the marrows, pour over po pounds of barberries. them a syrup made of brown sugar and | Pick the fruit from the stalks, and put boiling water, and let them stand for two | them into a jar with their weight of pounded or three days; then make a syrup of one ne loaf sugar, set the jar in a deep saucepan of pound of loaf sugar, the juice and peel of cel of boiling water until the sugar is dissolved one lemon, an ounce of dried ginger, and an and the barberries quite soft; then let them as little water as is necessary to make it! e it stand all night. The next day put them into a syrup. When boiling put in the into a preserving-pan and boil them for a marrows, having previously drained them. quarter of an hour or twenty minutes; then Let them simmer for twenty minutes, then put them into pots, tie them over, and set pour in half a glass of whisky for every 4. them in a dry place. pound of vegetable and sugar, and boil it | To Preserve Barberries in Bunches. until quite clear-which ought to be soon after the spirit is thrown in--put them when Time, half to three-quarters of an hour. done into pots covered closely over. 1646. Barberries; to every pint of juice Preserved Pumpkin allow a pound and a half of loaf sugar, and to every pound of sugar half a pound of Time, three-quarters of an hour. | barberries in bunches. 1643. Allow one pound of loaf sugar to: Select the finest barberries, taking the Black, Red, White Currant Fam and Jellies. 307 largest bunches to preserve whole. Pick slow fire to simmer gently for about twenty the rest from the stalks, and put them into minutes; the slower they simmer the greater a preserving-pan, with sufficient water to quantity of juice they will discharge. There make a syrup for the bunches; boil them should be an equal quantity of red and till they are soft, then strain them through a white currants. When all the juice is dis- hair sieve, and to every pint of juice put charged, strain it through a hair sieve, and a pound and a half of pounded sugar. then through a jelly-bag while quite hot. Boil and skim it well, and to every pint of Now to each quart of juice put one pound syrup put half a pound of barberries tied of powdered loaf sugar. Put it into a pre- in bunches. Boil them till they look very serving-pan, and set it over a quick stove to clear, then put them into pots or glasses, boil for twenty minutes. If any scum and when cold tie them down with paper rises, skim it off. When done, put it into dipped in brandy, small white pots or little glasses, and cover it with brandied paper. Tie down. Black Currant Jam. Time, three-quarters of an hour to an hour. Red Currant Jam. 1647. To every pound of currants allow Time, three-quarters to one hour. three-quarters of a pound of sugar. 1650. Three-quarters of a pound of loaf Gather the currants when they are tho- sugar to every pound of currants. roughly ripe and dry, and pick them from Pick the stalks from the currants when the stalks. Bruise them lightly in a large they are quite ripe and dry, put them into bowl, and to every pound of fruit put three-a preserving-pan with three-quarters of a quarters of a pound of finely-beaten loaf pound of loaf sugar broken into small sugar; put sugar and fruit into a preserving pieces to every pound of fruit. Bring it pan, and boil them from three-quarters to gradually to a boil, and then let it simmer one hour, skimming as the scum rises, and for three-quarters of an hour or one hour, stirring constantly; then put the jam into removing the scum as it rises, and stirring pots, cover them with brandy paper, and it constantly. When done, put it into pots tie them closely over. with brandy paper over them, and tie them closely over. Black Currant Jelly. Time, two hours. White Currant Jelly. 1648. To every five quarts of currants, Time, one hour and a quarter. allow rather more than half a pint of water; 1651. White currants ; to every pint of to every pint of juice one pound of loaf juice three-quarters of a pound of loaf sugar. sugar. Gather the currants when ripe on a dry Pick the currants when quite ripe and dry, day, strip them from the stalks, and put put them into a stone jar, place the jar in a them into an earthen pan, or jar, and to deep saucepan of boiling water, and let it every five quarts allow the above proportion simmer for nearly an hour. Then strain the of water; tie the pan over, and set it in the fruit carefully through a fine cloth without oven for an hour and a quarter ; then pressing them too much, and put the juice with squeeze out the juice through a coarse the sugar into a preserving-pan. Let it sim- cloth, and to every pint of juice put a pound mer slowly until clear and well set, and keep it of loaf sigar, broken into pieces, boil it constantly stirred all the time, carefully re- for three-quarters of an hour, skimming it moving the scum as it rises, or the jelly will well; then pour it into small pots, and not be clear. Pour it into pots, cover it over, when cold, put brandy papers over them, and keep it in a dry place. and tie them closely over. Lemon Store. Red Currant Jelly, Time, till thick as cream. Time, forty minutes. 1652. A quarter of a pound of fresh butter; 1649. To one quart of currant juice, one one pound of beaten sugar ; six eggs; three pound of powdered lump sugar. large lemons. Pick the currants from the stalks into a Put into a clean saucepan the fresh butter, broad earthenware pan. To about one sugar beaten to a powder, the yolks of six gallon of the picked currants put half al eggs, and the whites of four, the grated peet pound of sifted lump sugar. Put the sugar of two large lemons, and the juice of three. over the picked currants the day before you Keep the whole stirred over a gentle fire make the jelly. Set the currants over a until it is as thick as cream. When it is 20-2 • Apple Ginger.-To Preserve Pippins, Tomatoes, &c. 311 one gallon of water, and let them boil Soak a pound of pippins in cold water for moderately until you think the pulp will four hours, or until they are twice their size; run, or suffer itself to be squeezed through a then pour off the water they have not ab- cheese cloth, only leaving the peels behind. sorbed, and mix with a large cupful of the Then to each quart of pulp add one pound, strained water half a pound of loaf sugar, good weight, of loaf sugar, either broken in and the peel of the lemon cut thin, Boil small pieces or pounded, and boil it all to- the sugar and water to a syrup, pour in a gether for half an hour and ten minutes, glass of white wine, put in the pippins, and keeping it stirred. Then put it into pots, the set them over a clear fire to simmer until larger the better, as it keeps longer in a they are tender, but not broken. When large body. nearly done, squeeze in the juice of a lemon, take the fruit out, and send to table with Apple Ginger. the peel of the lemon laid on each pippin. Time, about three-quarters of an hour. 1672. Two pounds of apples ; one pint Tomatoes Preserved. and a half of water ; two pounds of loaf | 1675. One pound of sugar to every pound sugar; and a little of Oxley's concentrated of tomatoes ; and a quarter of a pint of ginger. water to each pound ; two lemons. Put into a preserving-pan two pounds of Take the small plum-shaped yellow or red loaf sugar pounded fine, and about a pint tomatoes, pour boiling water over them, and and a half of water; boil and skim it well, peel off the skins. Make the syrup of an and then add the concentrated ginger; l equal weight of sugar and a quarter of a pare, core, and divide some golden pippins, I pint of water to each pound : set it over the and put them into a preserving-pan with the fire. When the sugar is dissolved and boil- syrup. Boil them quickly until they are linn it in the tomatoes, let them boil very clear, then lay them carefully on a dish, :| very gently, and stir in two lemons boiled put the syrup into a jar, and when cold put | in water until the peels are tender, and cut in the slices of apples, and tie it closely over | into very thin slices ; let it boil until the to exclude the air. This preserve can only | fruit is clear throughout, and the syrup rich. be made of golden pippins. Then place the tomatoes on flat dishes, and set them to become cold. Boil the syrup To Preserve Golden Pippins. until very rich and thick, and then set it to 1673. Peel of one Seville orange : juice of cool and settle. Put the tomatoes into jars one lemon ; two pounds of sugar : one or pots, pour the syrup over them free from quart of golden pippins : twelve common any sediment, or strain it through muslin. pippins. Cover them over as directed, and keep them Having boiled the peel of a Seville orange in a dry place. very tender, let it lie in water two or three days. Take a quart of golden pippins, pare, To Candy Tomatoes. core, quarter, and boil them to a strong! Time, three and a half or four hours. jelly, and run it through a jelly-bag. hrough a jelly-bag; Then Then 1676. For every four pounds of tomatoes take twelve pippins, pare them and scrape clarify one pound of loaf sugar ; two lemons. out the cores ; put the sugar into a preserv- Choose the fig or plum-shaped tomatoes, ing-pan with nearly a pint of water. When and for every four pounds clarify one pound it boils, skim it and put in the pippins with of loaf sugar, pour boiling water over the the orange peel cut into shreds. Let them boil quickly until the syrup is very thick, I then peel them. When the syrup is boiling tomatoes, cover them for a few minutes, and and will almost candy, then add a pint of hot. put them in, let them simmer very the pippin jelly, and boil them quickly until slou 11 slowly until they look clear, then take them the jelly is clear. Squeeze in the juice of a | out with a skimmer, and place them on a lemon, give it one boil, and put them into pots or glasses with the orange peel. When sieve reversed to become cold. Boil the cold, cover it over with brandy paper, and syrup until it is quite thick, then put the tie the pots closely down. tomatoes in again, simmer them slowly for nearly an hour, then take them out and lay Normandy Pippins. them again on sieves. Boil the syrup an hour longer, then put in the tomatoes for Time, about two hours. the last time, simmer them for half an hour, 1674. One pound of pippins; one quart take them out, flatten them, and dry them of water ; half a pound of loaf sugar; one in a warm oven. When dry put them into large lemon ; one glass of wine. glass jars. Two lemons boiled tender, then To Preserve Pineapples, Quinces, Grapes, &c. 313 To Preserve Pineapples in Brandy. serving pan, and turn a plate over them 1682. One pound of sugar to each pound large enough to cover them. Then put in of fruit ; brandy. the cut quinces with a quarter of a pint of Pare off the rough outside of the pine, water to each pound, cover the pan closely, and cut it into slices. Have ready a pre- and set it over a gentle fire until they are serving-pot the size of the slices of pine, quite soft, and then take them out. Strain put a layer of pounded white sugar at the the water from the parings to the sugar, set bottom of the jar or pot, then of pineapple, it over the fire, and stir it until it is dis- then of sugar, repeating this until full, but solved. Let it boil, taking off the scum, do not press it down. When the jar is until is until only a light foam rises. Mash the lightly filled, pour in sufficient brandy to quinces, put them into the syrup, cover it rather more than cover the slices, taking care over, and let them boil slowly (taking care that the pounded sugar is the last layer. that it does not burn) until it is thick like a Cover it closely over, and keep it in a dark stiff jelly. Line earthen flac dishes with cool place. tissue paper, and put the marmalade or cheese in to fill them. When cold, lay To Preserve whole Quinces. tissue paper over, and cover with earthen lids. Apples or pears may be put with the 1683. Six or seven pounds of apples; one quinces, or done in the same manner with- pound of loaf sugar to every pint of juice ; out the quinces, lemon cut small being as many quinces as you may require. | added to pears or apples to flavour them. Cut six or seven pounds of golden pip- pins into slices without paring them, and put To Preserve Grapes in Brandy for Winter them into a preserving pan with four pints Dessert. of water ; boil them quickly, covered closely 1686. Grapes; white sugarcandy; brandy. over until the water is a thick jelly, to every Take some fine close bunches of grapes, pint of which add a pound of loaf sugar prick each twice with a fine needle, and lay pounded fine. Set it over the fire to boil, them carefully in jars, cover the grapes and skim it thoroughly. Scald the quinces thickly over with pounded sugarcandy, and until they are tender, and then put them then fill up the jars with good brandy. Tie into the syrup. Let it boil quickly, skim it the jars tightly over with a bladder, and set well, and when the quince is clear put a them in a cool dry place. small portion of the syrup into a glass, and if the jelly is sufficiently firm put the quinces Greengage Jam. into jars, and pour the syrup over them. Time, one hour. Set them to cool, and then cover them with brandy paper, and paper dipped into the 1687. To six pounds of greengages, four white of an egg pressed closely over the top pounds of loaf sugar. of the pots. Take off the skins, and stone some ripe greengages, and boil them quickly for three- Quince Marmalade. quarters of an hour with sugar, keeping 1684. To every pound of pulp three- them constantly stirred; then add four na of pulp three-1 pounds of pounded sugar to six pounds of quarters of a pound of loaf sugar." fruit. Boil the preserve for eight or ten Pare the quinces and well core them, minutes longer, skimming it frequently as place them in a jar, cover them with water, the scum rises. Put it into pots or jars, adding half a pound of sugar. Tie down cover it closely over, and keep it in a dry the jar the same as for damsons, and put place. them in the oven all night. The next day pulp them through a wire sieve, and to every Rules to be observed in Pickling. pound of pulp add three-quarters of a pound a pound 1688. Procure always the best while wine of loaf sugar. Boil all together till they vinegar. Orleans vinegar, although the look a nice purple colour. When stiff de en ser dearest, is the best. The success of your enough, fill your pots. Keep them in a dry place, and cover them closely over. pickles depends on the goodness of your vine- ľ Use glass bottles for your pickles ; if Quince Cheese earthen jars, they must be unglazed, as the 1685. A quarter of a pint of water to vinegar acting upon the glaze produces a each pound of fruit ; half a pound of fine mineral poison. Use saucepans lined with Lisbon sugar to each pound of quinces. earthenware, or stone pipkins to boil your Pare and core some ripe quinces, cut vinegar in. If you are compelled to use them ver small, put the parings into a pre- tin, do not let your vinegar remain in it one gar. 314 Times to Pickle.—Indian Pickle.—Melon Mangoes, &c. gust. moment longer than actually necessary. same way as the ginger. Then mash it Employ also wooden knives and forks in well, or cut it in slices. Put the mustard the preparation of your pickles. Fill the seed in a mortar with half an ounce of tur- jars three-parts full with the articles to be meric, half a pound of made mustard, and pickled, and then fill the bottle or jar with plenty of Cayenne pepper. When all these vinegar. ingredients are prepared, put them into a When greening, keep the pickles covered large stone jar with a gallon of vinegar. down, as the evaporation of the steam will Stir it well and often for a fortnight, and tie injure the colour. A little nut of alum may it over closely. Into this pickle you can be added to crisp pickles, but it should be put any kind of vegetables, taking care that very small in proportion to the quantity, or they are well dried before putting into the it will give a disagreeable flavour. pickle. The whole process is to be quite cold. The vinegar not to be boiled. This A List of Vegetables, and their Season pickle will keep good for seven or ten years, for Pickling. but it requires replenishing with vinegar. 1689. Cauliflowers, for pickling. — July 1 Keep it filled up with vegetables as they and August come in season. Capsicums, yellow, red, and green.—The Piccalilly. end of July and August. Cucumbers.—The middle of July and Time, ten weeks altogether. August. 1691. One pound of ginger; one pound Chilies.-End of July and August. of garlic; one pound of black pepper ; one Gherkins.-The middle of July and Au-pound of mustard seed; three-quarters of gust. an ounce of turmeric; a little Cayenne Onions. The middle of July and Au- pepper ; one quart of vinegar. Take a pound of ginger, let it lie in salt Shallots.- Midsummer to Michaelmas. and water one night, then cut it in thin Garlic.—The same time. slices; take one pound of garlic, peel, Melons as mangoes. --Middle of July and divide, and salt it three days, then wash August. and dry it in the sun on a sieve; take the Tomatoes.-End of July and August. pound of black pepper, the mustard seed, Nasturtiums.- Middle of July. and the turmeric bruised - very fine, and a Walnuts.---About the 14th of July. little Cayenne pepper, put all these ingre- Radish pods. dients into a quart jar, with the vinegar French Beans. — July. boiled and poured over them, and when Red Cabbage.-August. cold fill the jar three-parts full, and let it White Cabbage. - September and Oc-stand for a fortnight. Everything you wish tober. to pickle must be salted and dried in the sun Mushrooms, for pickling and ketchups.- for three days. The jar must be full of September. liquor, and after it is finished for use, stop Artichokes.--July and August, pickling. lit down for six weeks or two months before Jerusalem Artichokes.--July to Novem- fit for use. The vinegar must be thrown ber, pickling. over when the spices and garlic are hot. Samphire.-August. Horseradish.-November and December. Melon Mangoes. Time, five days. Indian Pickle. 1 1692. Late, small, smooth, green melons; 1690. One pound of raw ginger ; two sliced horseradish'; very small cucumbers; ounces of long pepper; one pound of garlic; green beans; small white onions; mustard some brine; a quarter of a pound of mus- seed ; capsicums; whole pepper; cloves, tard seed ; half an ounce of turmeric ; half allspice, and vinegar. a pound of made mustard, and plenty of Get some late, smooth, green melons the Cayenne pepper, and a gallon of the best size of a teacup, take a piece from the stem vinegar. end, large enough to allow you to take the Take one pound of raw ginger, soak it in' seeds from the inside, scrape out all the soft water one night, then cut it into thin slices, part, without cutting the other, then secure lay it on a clean sieve, or cloth to dry on the each piece to its own melon ; lay the hem in kitchen dresser. Take two ounces of long rows in a stone or wooden vessel as you do pepper, cut it in the same way as the ginger. them. Make a strong brine of salt and Then take a pound of garlic, lay it in strong water, pour it over the melons, and let them brine for three days, and then dry it in the remain twenty-four hours. Prepare the fol. 316 To Pickle Walnuts, Mushrooms, Radish Pods, &c. four pounds of brown sugar; five or six fowl or veal cutlets, take a few out of the cloves into each peach. bottle and pour some boiling water over Take some sound-cling-stone peaches, re- them to take off the sourness, then put move the down with a brush ; make the them immediately over the cutlets. vinegar hot, add to it the sugar, boil and skim it well, stick five or six cloves into Brown Mushrooms. each peach, then pour the vinegar boiling | Time, one hour and a half over the fire. hot over them, cover them over, and set them in a cold place for eight or ten days; 1699. Mushrooms; vinegar; cloves; mace; then drain off make it hot hot! | allspice ; and whole pepper. skim it, and again pour it over the peaches, Choose the mushrooms of nearly a pink let them become cold, then put them into colour underneath, clean them thoroughly, glass jars, and secure them as for preserves. put them into a pan that will close, in layers sprinkled with salt, and let them Walnuts Pickled Black. stand two days; then add some whole pep- per. Again cover them close, and stand 1697. Walnuts; vinegar. them in the oven for an hour. Strain off For the Pickle.-To every two quarts of the liquor and boil it for half an hour with vinegar-half an ounce of mace ; half an the cloves, mace, and allspice ; then put in ounce of cloves ; the same of black pepper, the mushrooms for a short time, remove Jamaica pepper, ginger, and long pepper; the stewpan from the fire, and when per- two ounces of salt. fectly cold, put them into a glass or stone Gather the walnuts when the sun is on jar, and add a little vinegar. them and before the shell is hard, which may be known by running a pin into them. To Pickle Radish Pods. Put them into strong salt and water for nine days, stir them twice a day, and change 1700. Radish pods; one quart of white the water every three days; then place them wine vinegar; two blades of mace; two on a hair sieve and let them remain in the nd let them remain in the ounces of ginger; one ounce of long pep- air until they turn black; put them into per ; and some horseradish. stone jars and let them stand until cold, Gather the radish pods when they are then boil the vinegar three times. pour it quite young, and put them into salt and over the walnuts, and let it become cold water all night. The next day boil the salt between each boiling ; tie them down with with , and water they were laid in, pour it upon a bladder and let them stand three months. the pods, and cover the jar to keep in the Then make a pickle with the above propor- steam. When it is nearly cold, make it tions of spice, vinegar, and common salt, boiling hot, and pour it on again, and con- boil it ten minutes, pour it hot on the wal- tinue doing so till the pods are quite green: nuts, and tie them over with paper and a then put them into a sieve to drain, and bladder. make a pickle for them of white wine vinegar, the mace, ginger, long pepper, and horse- To Pickle Mushrooms. radish, pour it boiling hot upon the pods, 1698. Some button mushrooms ; pepper, and when it is almost cold make the vinegar | twice as hot as before, and pour it upon and salt ; two or three cloves, and a very them. Tie them down closely, and set them little mace ; some vinegar. Gather some mushroom buttons, wipe in a dry place. them very clean with a piece of flannel dipped in vinegar, then put them into an To Pickle French Beans. iron saucepan with pepper, salt, two or 1701. French beans; vinegar; a blade of three cloves, and a very little mace pounded; mace; whole pepper and vinegar; two let them stew over the fire, and after they ounces of each. have produced a great deal of liquor, let Gather the beans when they are young, em stand by the fire till they have con- and put them into strong salt and water sumed all that liquor up again ; but the until they become yellow; drain the salt and saucepan must be shaken now and then water from them, and wipe them quite dry. to prevent their sticking to the bottom. Then put them into a stone jar with a small Put them into large-nosed bottles, and pour piece of alum, boil the vinegar with the cold vinegar that has been boiled over them, mace, ginger, and whole pepper, and pour and then cork them up. it boiling on the beans every twenty-four They will keep for seven years. If the hours, preventing the escape of steam. Con- vinegar should dry away, add a little more. Itinue this for a few days until they become Should they be wanted to put over a broiled green. Put them by in bottles for use. To Pickle Cauliflowers, Beetroots, Onions, Capsicums, &c. 317 To Pickle Cauliflowers. three days, changing it three times, then 1702. Three ounces of coriander seed :/ take them out and place them between a one ounce of mustard seed ; one ounce of thick cloth to become dry. Put them into a ginger; half an ounce of mace ; half an jar, and cover them with vinegar previously ounce of nutmeg; three quarts of vinegar. quarts of 'vinegar. | boiled with the mace and grated nutmeg, Gather on a dry day some of the whitest and let get cold. and closest cauliflowers you can procure, break them into bunches and scald them in To Pickle Gherkins. salt and water, taking care they do not boil, 1706. Two quarts of water; one pound of or it would spoil their colour. Set them to salt ; two quarts of white wine vinegar; a cool, covering them over; then put them on quarter of an ounce of cloves; a quarter of a colander, sprinkle them with salt, and let an ounce of mace; half an ounce of allspice; them drain for a day and night. Then place half an ounce of mustard seed; half a stick the bunches in jars, pour boiling salt and of horseradish; three bay leaves; two ounces water over them, and let them remain all of ginger; half a nutmeg; and a little salt. night; then drain them through a hair sieve, Put the salt and water into an earthen jar, and put them into glass jars. Boil the and throw in the gherkins; let them remain vinegar with the ginger, mustard, nutmeg, for two hours, and then drain them on a and coriander seed, and when cold pour it sieve, and when thoroughly dry put them over the cauliflowers, and tie them closely into jars. Boil the vinegar with the cloves, over. mace, allspice, ginger, mustard seed, horse- radish, bay leaves, nutmeg, and salt, and To Pickle Beetroots. pour it over the gherkins, cover them closely Time, three-quarters of an hour to one hour over and let them stand twenty-four hours, and a half. then put them in a stewpan, and set them 1702. Three quarts of vinegar: half an over the fire to simmer until they are green, ounce of mace; half an ounce of ginger; : taking care they do not boil, for that would some horseradish; the beetroots. spoil their colour; then put them into jars or Boil the beetroots from three-quarters of wide-mouthed bottles, and cover them over an hour to an hour and a half, according to until they are cold. Tie the corks over with their size, cut them into any form you please, | leather, and set them in a dry place. or gimp them in the shape of wheels, and put them To Pickle Tomatoes. into a jar. Boil three quarts of vinegar with the mace, ginger, and a few 1707. One peck of tomatoes ; vinegar ; slices of horseradish, and pour it while very one ounce of cloves; and white pepper; two hot over the roots, tie them over, and set ounces of mustard seed. them in a dry place. Mode: Prick each tomato with a fork, to allow some of the juice to exude, put them To Pickle Onions. into a deep pan, sprinkle some salt between each layer, and let them remain for three 1704. Onions; vinegar; ginger; and whole days covered, then wash off the salt, and pepper. cover them with a pickle of cold vinegar, Take some nice onions; peel and throw which has been boiled with the tomato juice, them into a stewpan of boiling water, set the mustard seed, cloves, and pepper. It them over the fire, and let them remain will be ready for use in ten or twelve days. until quite clear, then take them out quickly, I and is an excellent sauce for roast meat of and lay them between two cloths to dry. I any kind. Boil some vinegar with the ginger and whole pepper, and when cold, pour it over the To Pickle Barberries. onions in glass jars, and tie them closely 1708. Take a quantity of barberries not over. over ripe, pick off the leaves and dead stalks, To Pickle Capsicums. put them into jars with a large quantity of 1705. Some capsicums : vinegar: three-/strong salt and water, and tie them down quarters of an ounce of mace; three-quarters I with a bladder. When you see a scum rise of an ounce of nutmeg; salt and water; one on the barberries póit them into fresh salt quart of vinegar to the above quantity of and water, cover them close and set them spice. by for use. Pick some fine capsicums with the stalks Or- on, just before they turn red, and remove the seeds by opening a small place at the! Time, half an hour. side. Set them in strong salt and water for 1709. One quart of white wine vinegar ; 318 To Pickle Barberries, Red Cabbage, &c.—To Make Butter. one quart of water; one pound of coarse Herb Powder for Winter Use. sugar; half a pound of salt. 1711. Two ounces of sweet marjoram; Take a quart of white wine vinegar and two ounces of winter savory; two ounces of the same quantity of water, to which put one pound of coarse sugar, then take the lemon thyme; four ounces of parsley ; two ounces of lemon peel. worst of the barberries and put them into this liquor; boil the pickle carefully, taking After the herbs are ali thoroughly dry, 8 pick off the leaves, pound them to a powder, off the scum until it assumes a fine colour, and then sift them through a sieve. Mix all adding to every pound of sugar half a pound of salt. Let it stand until cold, then strain well together, adding the lemon peel dried and pounded as fine as the leaves. Keep it it through a coarse cloth, and let it settle, in glass bottles for use, tightly corked down. place your bunches of fresh barberries in glasses, pour the liquor clear over them, and All other herbs dried and pounded are tie them closely down with a bladder, better kept in separate bottles, and added when required. To Pickle Red Cabbage. 1710. To one quart of vinegar, one ounce To Keep Parsley for Winter Use: of whole pepper. 1712. Pick and tie some fresh parsley in Remove the coarse leaves from some red bunches, and boil it for three or four cabbage, and wipe them very clean ; cut minutes in boiling water in which a little them in long thin slices or shreds, and put salt has been melted and strained, drain it them on a large sieve, well covering them from the water on a sieve, and dry it very with salt, and let them drain all night; then quickly before the fire; put it into bottles. put them into stone jars, and pour over them when required for use, soak it in warm some boiling vinegar and whole peppers; water for a few minutes. cover them over, and set them by for use. BUTTER AND CHEESE. To Make Butter. and having first wached them in cold water 1713. In order to make butter well, it is (turning it round that every part may get its necessary that the vessels in which the milk due), let it remain in for a few minutes, then is kept be sweet and clean, and the milk wipe them dry, and set them by for use : room or cellar cool and airy in summer. their own heat will assist the drying. Large tin pans are mostly used for milk, Milk strainers are tin basins with a fine the broadest are the best, allowing a greater sieve at the bottom, or with a ring by which surface for the cream to rise. to fasten a linen cloth over a bottomless Vessels in which milk is kept, after being basin. The ring and cloth must be taken emptied, must first be washed in cold water off every time it is used, and first washed in to take off all the milk, and any remains of cold water. Allow it to remain in the water cream, then fill them with scalding hot whilst washing the tins, then wash it out, water, which must be suffered to remain pour scalding water in it, and lastly, rinse it until nearly cold. One pan may be turned in cold water, and hang it to dry. over another, which is filled with hot water, A small frame or ladder is wanted to lay for a few minutes, then change their relative across the pan and support the strainer positions, pouring the water from one to the whilst the milk is poured through. other. This will require less time and water for taking the cream from the milk, a than the other way. Lastly, wash them short handle tin skimmer or shell is used. ater and turn them upside A stone jar or pot is best for keeping cream. down in the sun. Tin milk pails are best, There should never be more than three days' being most easily kept sweet. White, or gatherings for a churning ; too long keeping hard wood pails are generally used, and will make bitter butter. Wash the jar in must be washed well in cold water and then cold water, and scald and dry as directed scalded the same as tin pans. Occasionally, for the tins. scour both pails and pans with soft soap Wooden ware churns are mostly used. and sand, and afterwards scald them, rinse. The old fashioned barrel churn is best for thein in hot water, and dry them in the sun, small churnings; a larger sort, in which the or by a fire. Or, instead of scalding the dasher is suspended and moved back and milk tins, and other vessels, as above di- forth, instead of up and down, is less tire- rected, have a large vessel of boiling water, some; the churn is to be kept sweet and To Make Butter.—To Keep Milk and Cream, &c. 319 clean in the same manner as the other which time throw it out. Winter churning vessels, exposing the inside to the heat of should be done in a moderately warm room. the sun until thoroughly dry, after each time. The shelves and floor of a milk room washing. should be washed and wiped twice a week A wooden tray and ladle are also neces- in summer, and once each week in winter. sary for receiving and working the butter | The place should be sweet and cool, and after it is made. free from any mustiness, which will affect Care is necessary that the churning is the milk. neither too fast nor too slowly performed. Buttermilk and sour milk are used to The dashes should be continued at intervals make cottage cheese, as it is sometimes of about a second between them, and called. Buttermilk is also a cooling summer steadily, until the butter has come, when a drink, and very palatable, sweetened with slower and more gentle motion is desirable. sugar ; a little grated nutmeg may also be Scald the tray and ladle, then fill it with added. Sour milk and buttermilk are kept cold water until the butter is made. for the pigs. After the butter is fairly gathered, take it from the buttermilk, with the ladle, pressing To Keep Milk and Cream in Hot Weather. it against the sides of the churn, to free it from the milk; having thrown the water 1714. In hot weather, when it is difficult from the tray put the butter in, pour cold to preserve milk from becoming sour and water over to cover it, and set it in a cool i spoiling the cream, it may be kept perfectly place for half an hour to harden it; then sweet by scalding the new milk very gently, with the ladle work all the milk from it, without boiling, and setting it by in the changing the water until it is clear. It is earthen dish or pan that it is done in. Cream best to have ice water in summer if possible. already skimmed may be kept twenty-four To each pound of butter put a small table- hours if scalded without sugar; and by spoonful of fine salt, and a small teaspoon- adding to it as much powdered lump sugar ful of fine white sugar ; work it nicely into as shall make it pretty sweet will be good for two days, keeping it cool. Or milk may be the butter and make it in rolls, or pack it in wooden or stone vessels ; put a piece of of preserved fresh in warm weather by placing muslin and a cover to keep the butter from the jug which contains it in ice, or very cold "water. the air. Butter should be made and kept in a cool Rolled Butter, cellar or ice house; this direction is particu- larly for the summer, when it must be done 1715. Well wash the interior of the mould in the coolest part of the day, and the coolest with cold water, and ind the molest | with cold water, and at all times the greatest possible place. Cold water poured in occa- care must be taken that they are kept deli- sionally, in small quantities, at the dasher, cately clean. Press the butter into the will make butter come better in summer. mould, after which it must be opened and In warm weather milk is generally ready the shape carefully taken out. Serve it in for skimming after twenty-four hours' stand- an ornamental glass butter dish, with a little ing, when the cream is wanted for butter. water at the bottom ; but if for luncheon or For cream for table or freezing twelve cheese course it must be placed on a flat hours' standing is sufficient. Take off the glass dish, and garnished with a wreath of cream, let the milk remain until the next curled parsley. morning, then skim it and keep the cream for butter. When the weather is cold, let | To Freshen Salt Butter. the milk become scalding hot without boil- 1716. Two or three pounds of salt butter: ing before straining it. After twelve hours one small teaspoonful of fine white sugar: it is fit for skimming, and the milk which one large one of salt to each pound of butter. remains will be sweet and fit for common Take two or three pounds of sait butter, purposes. Another way to hasten cream is put it into a wooden bowl, pour very cold to dip the pans in boiling water before water over it, and work it with a ladle, straining in the milk; by turning another gently pressing it until the water is coloured: pan scalded in the same manner over the then drain it off, add more water, and con- pan with the milk, you may greatly facilitate tinue to work it. changing the wate he water until it the operation. Another way is to set the is clear. Mix a small teaspoonful of fine pans over vessels of boiling water ; this will white sugar, and a large one of fine salt to- also cause the cream to rise quickly. gether for each pound of butter, and after If you churn in winter pour boiling draining off the water for the last time, water into the churn, cover it, and let it re- strew the mixture over, work it thoroughly main until ready to put in the cream, at 'in with a ladle by folding and gently press- 320 To Freshen Salt Butter.- To make Cheese, &c. ing the butter; then make it into rolls, and new milk ; if too hot the cheese will be wrap each piece in a separate piece of mus- tough. Put in as much rennet as will turn lin; or pack it in stone jars, with muslin over it, and cover it over. Let it stand till com- it, and a cover to keep out the air. Keep pletely turned; then strike the curd down it in a cold dry place. several times with the skimming-dish, and let it separate, still covering it. There are Bitter in Haste-From Winter Cream, two modes of breaking the curd, and there or from the Milk of One Cow. will be a difference in the taste of the cheese according as either is observed ; one is to 1717. Take the milk fresh from the cow; gather it with the hands very gently towards strain it into clean pans. Set it over a gentle the side of the tub, letting the whey pass fire until it is scalding hot; do not let it boil. through the fingers till it is cleared, and lad. Then set it aside. When it is cold, skim offling it off as it collects; the other is to get the cream ; the milk will still be fit for any any the whey from it by early breaking the curd. ordinary use. When you have a sufficient Th The last method deprives it of many of its quantity of cream, put it into a clean earthen nen oily particles, and is therefore less proper. basin ; beat it with a wooden spoon until Put the vat on a ladder over the tub and the butter is made, which will not be long: fill it with curd by a skimmer, press the curd then take it from the milk and work it with close with your hand, and add more as it a little cold water. Put a small tablespoon- sinks, and it must be finally left two inches ful of fine salt to each pound of butter and rand above the edge. Before the vat is filled, the work it in ; a small spoonful of fine white e cheese-cloth must be laid at the bottom, and sugar worked in with the salt is also an im-1. when full, drawn smooth over on all sides. provement. Make the butter into a largel There are two modes of salting cheese : roll, cover it with muslin, and keep it in a one by mixing salt in the curd while in the cool place. tub after the whey is out; and the other by To Scald Cream, as in the West of putting it into the vat and crumbling the England. curd all to pieces with it after the first Time, three-quarters of an hour over the fire. squeezing with the hands has dried it. The first method appears best on some accounts, 1718. To stand in the winter twenty-four but not on all, and therefore the custom of hours; twelve in the summer. the county must direct. Put a board under Strain the milk into large shallow pans and over the vat, and place it in the press ; about three or four inches deep, and let it in two hours turn it out, and put a fresh stand twenty-four hours; then place the pan cheese-cloth, press it again for eight or nine very carefully upon a hot plate, or slow fire, hours, then salt it all over, and turn it again to heat gently, taking care it does not boil, in the vat, and let it stand in the press four- or there will be a skim instead of a cream teen or sixteen hours, observing to put the upon the milk. As soon as the cream forms cheeses last made, undermost. Before put- a ring round the pan, and the undulations ting them the last time into the vat pare the on the surface look thick, it is done: then edges if they do not look smooth. The vat remove it from the fire into the dairy, and should have holes at the sides and at the let it remain for twenty-four hours, oi if in bottom to let all the whey pass through. cold weather, thirty-six ; then skim_it for Put on clean boards, and change and scald use. The butter usually made in Devon-them. shire of cream thus prepared is very firm and To Make Sage Cheese. good. 1721. Red sage leaves ; leaves of spinach. To Prepare Rennet to Turn Milk. Bruise the tops of some young red sage in 1719. Take out the stomach of a calf as a mortar with some leaves of spinach, and soon as killed, and scour it inside and out squeeze the juice; mix it with the rennet in with salt. After it is cleared of the curds the milk, more or less according as you like always found in it, let it drain a few hours ; | the colour and taste. When the curd has then sew it up with two handfuls of salt in come, break it gently, and put it in with the it, or stretch it on a stick, well salted ; or skimmer till it is pressed two inches above keep it in the salt wet, and soak a piece for the vat. Press it eight or ten hours, salt it, use, which will do over and over again by and turn it every day. washing it in fresh water. Imitation of Cheshire Cheese. To Make Cheese. 1722. The milk being set, and the curd 1720. Put the milk into a large tub, warm- come, do not break it with a dish as is custo- ing part of it to a degree of heat equal to mary in making other cheeses, but draw it Crean, Napkin, Artificial, and Milk Cheeses. 321 together with your hands to one side of the Napkin Cheese. vessel, breaking it gently and regularly, for Time, three days. if it is pressed roughly a great deal of the richness of the milk will go into the whey. | 1725. One pint of thick cream ; one tea. Put the curd into the cheese vat as you thus spoonful of salt. gather it, and when it is full, press and turn Put a pint of thick cream and a teaspoon- it often, salting it at different times. ful of salt into a cloth, which should be These cheeses must be made seven or eight placed in a sieve the size of a teasaucer. inches in thickness, and they will be fit to Let it stand for twenty-four hours, then turn cut in about twelve months. it. Let it stand another whole day and turn You must turn and move them frequently | it. The day following it will be ready to upon the shelf, and rub them with a coarse serve. cloth. At the year's end, bore a hole in the middle, and pour in a quarter of a pint of Artificial Cheese. wine. Stop up the hole with some of the 1726. One gallon of new milk ; two cheese, and set it in a wine cellar for six quarts of cream; six or eight eggs ; six or months to mellow. This cheese, if properly seven tablespoonfuls of vinegar; and a little managed, will be exceedingly rich and fine. salt. Boil one gallon of milk with two quarts An Excellent Cream Cheese. of cream, add six or eight eggs well beaten, Time, three days. and six or seven large spoonfuls of wine 1723. One quart of good cream. vinegar. Let it simmer until it comes to a Put a quart of good cream aside to become tender curd, then tie it in a cheese-cloth, sour and very thick, then lay a piece of thin and hang it to drain for several hours, after calico inside a small hair sieve, taking care which open the cloth, work some salt to the that the calico comes quite to the top, and cheese, then lay a cloth in a colander or rather above it, in order that you may be cheese-hoop, put the curd in, fold the cloth able to pull out the cheese without any diffi- over, and lay a heavy weight upon it for one culty ; let the sieve stand upon a dish ; pour hour, or longer; then turn it on a dish and the cream into the sieve and leave it to drain. serve. Pour away the whey from the dish every morning. In about three days the cheese Milk Cheese. will be a proper consistency and fit to eat- Time, fourteen hours. as thick as butter, and very delicious. If the cream will not all go into the sieve at 1727. Five quarts of new milk; two table- once, pour it in during the day, as the rest SP spoonfuls of rennet water. sinks from the whey leaving it. " Put five quarts of warm milk into a bowl At Dieppe little baskets are sold (heart- with two large spoonfuls of rennet water. shape) for making cream cheeses, and an- When the curd is formed break it gently with the hand, drawing it to the side of the swer the purpose exceedingly well, being very basin or bowl. Let it stand for two hours. open, so that the whey drains quickly through the calico into the dish. Spread a cheese-cloth over a sieve or round basket, put in the curd, let it drain until all Cream Cheese. the whey is off, and then salt it to your taste. Lay a cloth in a cheese-hoop, put in the Time, three or four days for the cream to curd, and lay a cloth over it. Put a wooden drip; one hour to press. cover the size of the inside of the hoop over, 1724. Three gills of thick cream ; one place a two pounds weight upon it, and let tablespoonful of salt. it remain for twelve hours." Then take it Take three gills of thick cream, and stir out, put it in a frame, or tie a cloth tightly into it a tablespoonful of salt. Tie up the round it, and turn it from one side to the cream in a cloth, and let it drop for three or other every day until dry, then rub the out- four days, changing the cloth every day. side with a little butter, and sprinkle pepper It must be hung upon a nail to drip, and over to keep the flies from it. Put it to ripen when ready, on the third or fourth day, put between two pewter plates. If the weather it into a wooden mould, and press for one is warm it will be ready in three weeks, if hour. It will then be ready for eating. | cold it will require a longer time. 324 Lemonade, Santa or Shrub, Whisky Punch, &c. Grate the peel of six lemons, pour a quart Mix all thoroughly together, and when of boiling water on it; let it stand some time; the sugar is dissolved, strain the whole then add the juice of the lemons (take care through a jelly bag, and bottle it off for use. not to let the lemon pips fall into the liquid), sweeten it with clarified sugar, and run it Curacoa. through a jelly bag. Time, three weeks. Lemonade with Citric Acid. 1744. Eighteen Seville oranges; one pound and a quarter of white sugar-candy; 1740. One pound and a half of loaf sugar;| one ounce of cinnamon ; six cloves, and a three-quarters of a pint of water; one ounce little powdered spice; three pints of French of citric acid, and twenty-two drops of brandy. essence of lemon... Peel off very thin the outside rind of the Boil a pound and a half of loaf sugar in Seville oranges, and bruise it in a mortar three-quarters of a pint of water for a few : very fine. Pound fine a pound and a quar- minutes, skim it, and when half cold mix ter of white sugar-candy, with an ounce of the other ingredients with it, stir well toge- powdered cinnamon. Put this mixture into ther, and bottle it for use. Two tablespoon- a half gallon stone bottle, pour on it three fuls is sufficient for a tumbler of water. pints of very good French brandy, cork it down well, shake it every other day for three Milk Lemonade. weeks, at the end of that time strain it off Time, twelve hours. through a flannel bag into bottles. 1741. Two dry lemons; two pounds of loaf sugar powdered ; one quart of white Punch that will Keep for any Length of wine; three quarts of quite fresh boiling Time. milk. Time, to infuse, four days; to boil, a Peel the lemons, taking care first to wash quarter of an hour; to bottle, in two the peel quite clean. Let the peel be very months. thin. Squeeze the juice over it, and let it lay on the peel all night. In the morning. 1745. Peel of ten lemons; the same of add to it two pounds of powdered sugar, a : Seville oranges; three quarts of lemon quart of white wine, three quarts of fresh ishl juice ; five quarts of orange juice ; five gal- uc boiling milk. Strain it once or twice through thlons of the best rum ; ten gallons of water ; a jelly bag till it is perfectly clear and nice. thirty pounds of sugar; whites of thirty Let it get quite cold. This is a most delici- eggs. Put the peel of the lemons and Seville ous beverage in the summer. oranges into the rum, and let them stand Santa or Shrab. four days. Then put the sugar and water into a copper, and when they boil add the Time, three days in the rum. whites of the eggs well beaten; let them all 1742. Six lemons; two quarts of rum; and boil a quarter of an hour, and when cold sufficient to fill the bottle; the peel of four strain it through a sieve, and pour the rum or five Seville oranges; three pounds of from the lemon and orange peels into the moist sugar; three pints of water. syrup. Then add the lemon and orange When you make orange marmalade save juice, which must also be strained through the gratings of four or five Seville oranges, a sieve. Put all into a barrel, and it will be and put them into a very large wide-mouthed fit for bottling in two months. bottle, with the peel of six lemons cut very, This quantity will produce eighteen gal- thin, fill the vessel up with rum, and let it stand| lons of punch; the best cask to use for it is three days. Then boil the sugar and water, I an old rum cask if to be had. skim it well, and let it stand until cool. Squeeze and strain the juice of the six lemons Whisky Punch. into a large pan; add the two quarts of rum, Time, to infuse, one hour. the rum strained from the bottle, and the 1746. Half a pint of whisky; one lemon ; syrup. Mix all well together and bottle it one glass of curaçoa ; one pint of water ; for use. two bottles of iced soda-water; sugar to Brandy or Rum Shrub. taste. Pour half a pint of whisky on the peel of 1743. To one pint of Seville orange juice a lemon taken off very thin, and the lemon allow two pounds of loaf sugar, and three cut into very thin slices, after the whole of pints of brandy or rum. | the white part has been carefully taken off ; Milk Punch.-Holmby, Claret, Champagne, Porter Cups, &c. 325 let it stand an hour. Then add a sufficient Put all the above ingredients into a silver quantity of sugar, with a glass of curaçoa, cup, pass a napkin through one of the about a pint of water, and two bottles of handles, that the edge of the cup may be iced sod ter. Mix all well ogether. wiped after the contents have been partaken | of, and hand it round to each person. - To Make George IV. Milk Punch. Time, to infuse, twelve hours; to stand, six Superior Claret Cup. hours. 1752. Two bottles of claret; one of 1747. Two quarts of rum; peel of twelve champagne ; three glasses of sherry ; one lemons; peel of two Seville oranges; two of noyau ; half a pound of ice; one sprig quarts of cold spring water; one pound of of borage, or a few slices of cucumber; loaf sugar; one pint of lemon juice ; one sugar, if required. nutmeg ; one pint of strong green tea; al Mix and serve as above.' quarter of a pint of maraschino; one pint of Madeira ; one pint of boiling milk. Champagne Cup. Infuse the peels of the lemons and the 1753. One bottle of champagne; two oranges in the rum for twelve hours, then bottles of soda-water; one glass of brandy; add the cold spring water, the loaf sugar, one pound of ice; a sprig of green borage, lemon juice, and the nutmeg grated, the or two or three slices of cucumber ; two green tea, maraschino and Madeira. Mix ounces of powdered loaf sugar. all together, and then stir in the new milk Mix all together in a silver cup, and serve boiling hot. Let it stand six hours, then as Claret Cup. pour it through a jelly bag until it is per- fectly clear, and bottle it off for use. Another Way. *1754. One bottle of champagne; three Holmby Cup. wineglasses of sherry ; one wineglass of 1748. One bottle of claret ; one of soda- curaçoa; four slices of lemon ; two slices of water; one small glass of brandy; sugar to cucumber (or peel); one of pineapple ; one taste; one small lump of ice. bottle of soda-water; all mixed together, and iced. Cup from the “Blues." Serve as Claret Cup. 1749. Four quarts of water; two bottles of cider; one bottle of perry; one pint of Sherry Cobbler. sherry ; two large glasses of brandy; two of 1755. Half a pint of sherry; a little mint'; rum-shrub; sweeten to your taste. a tablespoonful of sugar; a large quantity. Two bottles of champagne improve it of pounded ice; two slices of lemon; and very much, and borage put in it is also an a bottle of soda-water; all mixed together. improvement. Porter Cup. Christmas Bowl. 1756. One quart of porter ; half a pint of Time, three hours. * sherry; four slices of lemons; and a little 1750. Nine spongecakes; half a pound of nutmeg; all well mixed together, and iced. macaroons; one pint of raisin wine; half a pint of sherry; two ounces of almonds : Capillaire. two ounces of powdered sugar-candy; one Time, until a froth rises. pint and a half of custard. 1757. Fourteen pounds of sugar; six Break the spongecakes into small pieces, eggs; three quarts of water; one gill of and place in a deep bowl with the maca-orange-flower water ; with two or three roons; "add the raisin wine and sherry, drops of vanilla. leaving them to soak thoroughly ; sweeten Take fourteen pounds of sugar, break with the sugar-candy, and pour over the six eggs in with the shells, stir into it gradu- top a very thick custard. Stick with sliced ally three quarts of water, set it over the almonds. Place the bowl on a stand, orna- fire, and boil it, and take off the scum until mented with Christmas evergreens. only a light froth rises ; add to it a gill of orange-flower water, and two or three drops Claret Cup. of vanilla, then strain it through a jelly bag, 1751. One bottle of claret ; one bottle of and when cold, bottle it; cork it tight to soda-water ; one glass of brandy or sherry ; keep. one strip of cucumber; peel of half a A wineglass of this put to a tumbler of lemon ; sugar to your taste; a large lump ice-water is much liked, and very refreshing. of ice. Slices of lemon, or pineapple, or crushed Orange, Lemon, and Cherry Brandy, &c. 327 use. The dregs make orange cakes or Set it to become cold, and then bottle it for marmalade. use. Lemon Brandy. Mulberry Syrup. Time, to steep, eight days. Time, twenty minutes. 1766. Three quarts of brandy; one pound 1770. To each pint of mulberry juice and three-quarters of loaf sugar ; peel of allow one pound of loaf sugar. six lemons ; juice of twelve; one quart of Put some ripe mulberries into a jar, cover boiling milk. it over, and set it in a saucepan of water; Put three quarts of brandy into an earthen let it boil, and as the liquor rises from the pan or jug, which has a cover ; add to it a mulberries, drain it off. "To each pint add pound and three-quarters of loaf sugar, a pound of loaf sugar. Set it over the fire the peel of six lemons, cut very thin, the and boil it to the consistency of cream, skim juice of twelve strained, and a quart of it well, and when cold, bottle and cork it boiling milk. Let it steep for eight days, I down. stirring it once a day; then strain it through a flannel bag and bottle it for use. Mulled Wine. Time, five minutes. Morella Cherry Brandy. | 1771. One quart of new milk; one stick of 1767. Four pounds of morella cherries ; Iri cherries il cinnamon: nutmeg and sugar to taste; yolks half a gallon of the best brandy; two pounds of six eggs; a spoonful or two of cream. of loaf sugar. Boil a quart of new milk five minutes with Pick the cherries from the stalks, and put a stick of cinnamon, nutmeg, and sugar to them into bottles with the loaf sugar ; fill your taste, then take it off the fire, and let it each bottle up with brandy ; cover them stand to cool. Beat the yolks of six eggs first with bladder, over that paper, and set very well, and mix them with a large spoon- them by for use. ful or two of cold cream, then mix it with the wine, and pour it backwards and forwards Raspberry Vinegar. from the saucepan to the jug several times. Time, to make, two days. Send it to table with biscuits. 1768. Four quarts of raspberries ; to every pint of juice allow a pound and a half| Wine Whey. of loaf sugar; one quart of vinegar. Time, five minutes. Pour a quart of vinegar over two quarts 1 1772. Half a pint of milk ; sugar to taste; of fresh raspberries, and let it stand twenty- one wineglass of white wine. four hours ; then strain it through a sieve, Put half a pint of milk over the fire, without pressing the fruit ; pour the liquor sweeten it to taste, and when boiling throw on another two quarts of fresh raspberries, and in twenty-four hours strain it off again. in a wineglass of sherry. As soon as the To every pint of juice allow a pound and curd forms, strain the whey through muslin into a tumbler. a half of loaf sugar. Pour all into a deep jar, and set it in a pan of hot water till the To Mull Ale. sugar is all dissolved, then take off the scum and bottle it for use. Time, ten minutes. 1773. One pint of ale ; three or four Blackberry Syrup.' cloves ; nutmeg and sugar to taste ; yolks Time, fifteen to twenty minutes. of four eggs; a little cold ale. Take a pint of ale and put it into a sauce. 1769. One pound of sugar to every pint pan with three or four cloves, nutmeg, and of water ; as many pints of blackberry juice sugar to your taste, set it over the fire, and as there are pounds of sugar; half a nut- when it boils, take it off to cool. Beat the meg; half a wineglass of brandy to each yolks of four eggs well, and mix them with quart of syrup. a little cold ale, then put it to the warm ale, Make a syrup of a pound of sugar to each and pour it in and out of the saucepan pint of water; boil it until it is rich and several times, heat it again till quite hot, thick ; then add to it as many pints of the juice of ripe blackberries as there are and serve it with dry toast. pounds of sugar; put half a nutmeg grated to each quart of syrup ; let it boil fifteen or Egg Wine. twenty minutes, then add to it half a wine- Time, about five minutes. glass of brandy for each quart of syrup. 1774. One glass of white wine; one spoon- 328 Egg Flip-Family and Cottage Brewing. ful of cold water ; a few lumps of loaf sugar; the barrel. When the beer has done ferment- a little grated nutmeg ; one egg. ling, bung it down close; observe to paste Put a glass of white wine with half a brown paper over the vent hole with a little wineglass of cold water, a little sugar, and yeast, lest it should ferment, which is some. grated nutmeg, into a very clean saucepan ; times the case, but be sure to keep it set it over the fire, and when it boils pour it stopped down as soon as the fermentation is by degrees over an egg well beaten with a over. The casks should hold thirty-three or spoonful of cold water, stir it one way for a thirty-six gallons. You will find a small minute, and serve it with dry toast in a barrel very useful to hold the overplus of ale plate, which you will sometimes have, and which will be fit to drink sooner. Observe the Egg Flip same rules with strong beer, only with the 1775. Three eggs; a quarter of a pound addition of one and a half bushels of malt of good moist sugar; a pint and a half of beer. more, and two pounds of hops, and then Beat three whole eggs with a quarter of a your second tun will be very good table pound of good moist sugar; make a pint beer, and you may make twenty gallons of and a half of beer very hot, but do not let it small beer for common use. Be sure to boil, then mix it gradually with the beaten see the barrels are well cleaned with scalding eggs and sugar, toss it to and fro from the (not boiling) water. A yard of small chain saucepan into a jug two or three times, grate is a very good thing to put into the barrels, a little nutmeg on the top, and serve it. Ito clean them. Very much depends on the A wineglass of spirits may be added if cleanliness of the vessels. As soon as the liked. casks are empty be sure to cork them close. Family Brewing. or they will get musty, which can never be remedied. You may add yeast to the small Not many persons in the present day beer, and tun it as soon as it is cold. You brew at home; but as some few might wish must not stir the mash when you add the to do so, we give the following receipt sup. water to the first beer, but pour it milk-warm plied by a friend, and used in his family. 1776. Four bushels of malt; sixty gallons over the top of the malt. of water; (for small beer, after the first is Directions for Brewing in Cottages. drawn off, forty more gallons); three pounds of good Farnham hops; three-quarters of a Time, three or four days. pint of yeast. 1777. One peck of malt ; two ounces of The copper should hold forty gallons of hops ; six gallons of water ; a few birch water, which should, when boiling, be put (twigs, or a little wheat straw ; one teacupful into the mash vat. When it has stood until of yeast. you can see your face in the water, then Boil three gallons of water ; take it off as mash the malt in it, and stir it well till it is soon as it boils, and let it stand till you can all wet. Cover it up with sacks to keep in see your face in it. While the water is the steam. To four bushels of malt put heating, get ready a clean rinsing-tub with a forty gallons of boiling water, let it stand small hole bored in the bottom, and stopped one hour and a half, then add twenty gallons with a peg or cork. Cover it with a few more water, let it stand two hours and a birch twigs or some clean wheat straw, put half longer, which will make in the whole a coarse bit of cloth over the bottom of the four hours. When you add the water to the tub, then put in the malt. Pour the water malt the second time, wet the hops with a on it, and stir it well for a few minutes. bucket or two of boiling water. During this Cover it close with a sack, and let it stand time the brewer should scald his barrel, and for three days to keep warm near the fire ; have forty gallons of boiling water ready to then pull out the peg or cork, and let the go on the malt when the first liquor is drawr. whole run into a bucket. Put the peg in off, which will make good small beer. Three again immediately, and having prepared pounds of good Farnham hops will be suffi. another three gallons of water just as you cient for this quantity, which we call ale and did before, pour it on the malt, and set it by small beer. Be sure to boil your first wort the fire as before, covered close, for two with the hops at least three-quarters of an hours. As soon as you have emptied the hour : keep it boiling all the time-gallop- second three gallons of water out ing ; (boil the small beer the same time). boiler, put into it the first run from the malt, Then strain off the wort, in the shade if and boil it a quarter of an hour with the possible. When it is lukewarm, put it into hops. Strain it through a sieve into a shal- the tun tub, and set it to work with half a low vessel to cool as quickly as possible. pint of yeast. The next day draw it off into Run off the second three gallons, and boil Summer Dinners for Twelve and Sixteen Persons. 337 Summer Dinner for a Party of Twelve Persons.. Julienne Soup. Salmon and Lobster Sauce and Cucumber. Removes. Forequarter of Lamb. Entrées. Entrées. Tongue. Larded Sweetbreads. Boiled Capon. Kidneys Sautés au Vin. Mutton Cutlets à la Financière.* Asparagus. Green Peas. Cauliflowers. Potatoes SECOND. COURSE. Cherry Tart. Artichokes. Chocolate Cakes. Vanilla Cream. Noyau Jelly. Iced Custards. Summer Dinner For a Party of Sixteen Persons. Asparagus Soup. Soup Jardinière. Salmon (Lobster Sauce and Cucumbers). Tench Stewed. Removes. Entrées. Tongue. Entrées. Spatchcock. Turkey Poults. Fricasseed Pigeons. Lamb Cutlets and Peas. Turban of Rabbit Veal Patties. Sirloin of Beef. SECOND COURSE. Plovers. Iced Venice Pudding. Sir Watkin's Pudding. Crême à la Comtesse. Maraschino Jelly. Dariolés. Choux à la Comtesse. Louis Philippe's Pudding. * That is, dressed with Financière Sauce. 21 338 Autumn Dinner for Twelve.- For Small Dinner Party. Autumn Dinner for a Party of Ten or Twelve Persons. Mulligatawny Soup. Salmon. Spitchcock Eels. Haunch of Venison. Boiled Chickens and Celery Tongue, garnished with Brussels Sauce. Sprouts. Curried Eggs. Kromeskies. Fricandeau of Veal. SECOND COURSE. Milan Soufflé. Lemon Jelly. College Puddings. Stone Cream. Partridges. For Small Dinner Party. Soupe Macaroni. Fish : Boiled Cod and Oyster Sauce. Removes. Peahen larded. Entrées. Entrées. Salmi of Wild Goose. Escalloped Oysters. Saddle of Mutton à la Portugaise. Brocoli. Potatoes. SECOND COURSE. Grouse. Cheese Canapées. Custard with Cream. Isinglass Jelly. Volunteer's Puddings. Apricot Tart Autumn and Winter Dinners. Autumn Dinner for Sixteen Persons. Clear Gravy Soup Crecy Soupe à la Reine. Salmon Trout. Prawn Sauce. Fillets of Soles. Entrées. Removes. Entrées. Cannelon de Beuf. Veal Cutlets. Calf's Head. Pigeon Pie. Oyster Patties. Saddle of Mutton. Tongue. Chicken à l'Estragon. SECOND COURSE. Sweet Vols-au-Vent. Maids of Honour. Hare. Apple Hedgehog. Open Jelly and Whipped Cream. Chancellor's Pudding. · Soufflés in Cases. Tartlets à la Crême. Winter Dinner for Twelve or Sixteen Persons. Brown Oyster Soup. Very Rich White Soup. Turbot à la Crême. Fried Whitings. Entrées. Entrées. Fricandeau of Ox Palates. Chicken Cutlets. Boiled Turkey Stuffed with Chestnuts. Chine of Pork. Croquettes of Beef. Jugged Pigeons. Round of Beef à la Française. Roast Larks. Vol-au-Vent. SECOND COURSE. Omelet Souffle. Jaunemange Palm Tree Pudding. Arrowroot Fritters. Lèche Créma. Pheasants. Calf's Feet Jelly. Ramakins. 22-2 340 Christmas Dinner.—Desserts.-Suppers. Christmas Dinner for a Large Party. Mock Turtle Soup. Potage de Riz à la Piedmontaise. Turbot and Lobster Sauce. Carpe Farcie. Fowls à la Milanaise. Small Ham. Roast Turkey and Sausages. Pupton Pigeons. Ragoût of Duck. Baron of Beef. Pork Cutlets with Tomato Sauce. House Lamb Cutlets à la Royale. SECOND COURSE. Mince Pies. Punch Jelly. Christmas Pudding. Meringue. Gâteau de Pomme. York Soufflé. Charlotte Russe. Guinea Fowl. Desserts. The dessert is placed on the table from of the sweet dishes given in our dessert re- the first in the dinners à la Russe; but ceipts. Roasted chesnuts should be sent up sometimes the top and bottom dishes are hot on a folded table-napkin. We prefer al- added after the dinner is over. Even at monds blanched for the raisins, but some family dinners this mode is the best. Be- people like them better in their skins. A tween and amongst the dishes it is usual to few wine biscuits should be put round the put small glass dishes with preserved ginger, centre cake, and olives are sometimes re- damson cheese, candied apricots, or any other | quired for the gentlemen. Suppers. A lady has full space for exercising her secure her from mistakes generally; if her taste at the supper table. A good eye for footman is inexperienced, she should first colour will give a great charm to the ar- glance at the table herself before her guests rangement. With flowers, fruit, frothed are invited to it. For two or three evening whipped creams, coloured jellies, and all guests, a few sandwiches, a cake, fruit, and the elegance of sweet dishes, she can wine will suffice, as people now generally scarcely fail to offer a perfect picture of dine late. We offer the plan of two suppers, gastronomic beauty to the eye, if she will not so elaborate as those provided by Gunter take a little care in the arrangement of the would be, but sufficient for ordinary enter- table herself. A plan drawn out on paper tainments. and given to an intelligent servant, will Summer Supper. 341 Preserved Ginger. Cold Chickens cut up. Chantilly Basket. Çold Chickens cut up, Meringues. Brandied Cherries. Supper. SUMMER. Roast Turkey. Noyau Jelly. Charlotte Russe. Hanı with Aspic Jelly. Jelly and Whipped Cream. Milan Soufflé. Blancmange. Flummery.. Fruit. Fruit. Vase of Flowers. Gâteau de Chocolat. Raised Game Pie. Lobster Salad. Trifle. Veal Cake. Fruit. Fruit. Tipsy Cake. Centre Vase. Ferns, Grapes, &c. Tipsy Cake. Fruit. Fruit Crystallized Oranges. Pigeon Pie. Apple Trifle. Mayonnaise de Saumon. Raised Ham and Chicken Pie. Gâteau Nourmahal. Lemon Sponge Custards. Vase of Flowers. Ribbon Jelly. Rice Blancmange. Tongue Ornamented. Charlotte Russe. Clear Jelly with Fruit in it. Fruit. Fruit. Orange Chips. Meringues. Cold Chickens cut up. Oranges with Jelly. Cold Chickens cut up. Candied Apricots. 342 Winter Supper. Pigeon Pie. Noyau Jelly. Tartlets à la Crême. Preserved Ginger. Winter Supper. Soup (White Soup). Turkey. Ham. Raised Périgord Pie. Christmas Cake. Trifle. Orange Chips. Ice Plum Pudding. Lemon Jelly. Pigeon Pie, Flummery. Ribbon Jelly. Scalloped Oysters. Larded Pheasants. Tipsy Cake. Gâteau Nourmahal. Grouse. Mayonnaise de Poulet. Oranges. Oranges. Custards. Custards. Centre Ornament. Custards. Custards. Oranges. Oranges. Italian Salad. Blancmange. Dominoes. Almond Gaufres. Salmi of Game. Roasted Oysters. Whipped Cream. Open Jelly with . Chickens. Alexander Jelly. Sca Neapolitan Pastry. Oranges with Scalloped Oysters. Jelly. mange. Ribbon Blanc- . à la Soubise. Mutton Cutlets Orange Jelly. Maids of Honour. Orange Chips. Chocolate Cakes. Chickens. Almond Gaufres. Salmi of Game. Brunswick Jelly. Open Jelly with Whipped Cream. Roasted Oysters. Dominoes. Blancmange. Capon. Partridges. Trifle. Twelfth Cake. Vols-au-Vent of Chicken. Ham. Christmas Pie. Partridges. Candied Fruit. Vanilla Cream. Punch Jelly. Mutton Cutlets à la Soubise, Pheasants. Jardinière Soupe. Useful Receipts. 345 ounce of spirits of rosemary ; five ounces of armoniac; a quarter of an ounce of bark; a water. quarter of an ounce of powdered camphor ; To be well mixed together and shaken. a quarter of an ounce of powdered myrrh. and used night and morning. Mix the ingredients very thoroughly toge- ther. Tooth powders should be keep closely Castor Oil Pomade for the Hair. covered in wooden boxes. 1841. Four ounces of castor oil; two. The prescription is for equal quantities of ounces of prepared lard ; two drachms of the above ingredients, but one ounce of the white wax: essence of jessamine, or otto of whole mixed is enough at a time, unless a roses. chemist is not of easy access. Melt the fat together, and when well mixed, and becoming cool, add whatever To Cure Warts. scent you prefer, and stir it constantly until 1847. Warts are very troublesome and dis- cold; then put it into pots or bottles for use. figuring. The following is a perfect cure, even of the largest, without leaving any scar. Another Pomade for the Hair. It is a Frenchman's prescription, and has · 1842. Half a pound of hog's lard; a wine- been tested in the author's family. glass of rose-water; a teaspoonful of ammo Take a small piece of raw beef, steep it all nia; scented with jessamine or any other night in vinegar, cut as much from it as will scent you prefer. cover the wart, tie it on it; or if the excres- Mix all well together, and put it into pots sence is on the forehead, fasten it on with or glass bottles. strips of sticking plaster. It may be removed in the day, and put on every night. In one French Pomatum. ? fortnight the wart will die and peel off. The 1843. Four ounces of lard ; four ounces same prescription will cure corns. of honey ; two ounces of the best olive oil ; a quarter of an ounce of essence of bitter Cartwright's Prescription for Toothache. almonds. 1848. A little ether and laudanum, mixed, Melt all the above ingredients together, and applied on wool to the tooth. and let it stand till cool, when the honey will sink to the bottom ; then melt it over again Embrocation for Chilblains not Broken, without the honey, and scent it with the Time, ten minutes. essence of almonds, added after the second 1849. Half a pint of spirits of wine ; two melting, and while liquid. drachms of camphor; two drachms of laud- Cold Cream. anum. Mix the ingredients, and rub the chilblains 1844. Half a pint of rosewater ; four well with the embrocation for ten minutes at ounces of oil of almonds; three drachms of bed-time, and in the morning. white wax; three drachms of spermaceti. Melt the white wax and spermaceti toge- Marking Ink. ther with the oil of almonds. Then beat 1850. One drachm and a half of lunar them all up, adding the rosewater slowly caustic; one scruple of sap green ; six until it is cold. Put it in a pot, and pour drachms of water ; two drachms of mucil. some rosewater on the top. age. And A Winter Soap for Chapped or Rough Preparation Liquor. Hands. 1845. Three pounds of common vellow | 1851. Half an ounce of salt of tartar or subcarbonate of potash ; half an ounce of soap; one ounce of camphor dissolved in / mucilage ; half an ounce of water. one ounce of rose and one ounce of lavender The preparation is to be put on with a water. Beat three pounds of common yellow soap, small brush, and when it is nearly dry, smooth the surface by means of a spoon or and one ounce of camphor dissolved in one ounce of rose and one ounce of lavender a glass. After which use the marking ink. water in a mortar until it becomes a paste. Essence of Verbena-For the Toilet. Make it into balls to dry, and set it in a cool place for the winter. The best time to make Time, one week. it is in the spring. 1852. Half an ounce of oil of verbena ; Tooth Powder. four ounces of spirits of wine; forty drops of essence of vanilla. 1846. A quarter of an ounce of bole Put the oil of verbena, spirits of wine, and 346 Useful Receipts—Duties of Household Servants. essence of vanilla into a jar, and leave it, i Odor Delectabilis-For the Toilet. well covered over, for a week. Then filter, Time, one week. and it will be ready for use. 1856. Two ounces of rosewater ; two Extract of Mareschal. ounces of orange-flower; half a drachm of oil of lavender ; half a drachm of oil of cloves ; Time, three days. one grain of grain musk ; one drachm of 1853. One ounce and a half of millefleur;/ bergamot; half a drachm of essence of musk; one ounce of essence of jessamine; twenty half a pint of rectified spirits of wine. drops of essence of citrcn; half an ounce of Mix all together, excepting the essence of essence of ambergris; half a drachm of musk, which must be added after the mix- essence of orange-flower; half an ounce of ture has stood for one week closely stopped. essence of musk; one ounce of essence of violets; twenty drops of oil of rosemary ; Eau-de-Cologne. fifty drops of sweet spirits of nitre ; forty- 1857. One drachm of orange-flower ; one eight drops of oil of neroli; six ounces of drachm of essence of citron; four ounces of spirits of wine. essence of mellisse; one ounce of cidret ; Mix the whole well together, and keep in one ounce of rosemary; three ounces of ber- a closely-stoppered bottle or jar for three gamot ; one ounce of lavender ; one ounce days, when it will be fit or use. of musk ; four pints of rectified spirits of wine. Bouquet de Victoria. When the chemist has mixed the essences, Time, one week. put them into two quart bottles of rectified 1854. One ounce of essence of bergamot :) spirits of wine, but care must be taken that half a drachm of oil of cloves; three drachms potash is not used by the chemist to melt the of oil of lavender ; six grains of grain musk;, essences, as it burns. Entire cost, il. 6s. half a drachm of aromatic vinegar; one pint and a half of spirits of wine. Pot Pourri. Mix well, and distil. 1858. Half a pound of bay-salt; a quarter of a pound of saltpetre bruised with a little Lavender Water. common salt. Then add to it threepenny- 1855. Half a pint of spirits of wine ; a worth of cloves pounded; the same of storax; quarter of an ounce of oil of lavender; one one small nutmeg grated ; two or three bay- drachm and a half of essence of bergamot ; leaves broken; lavender flowers freshly one drachm of essence of ambergris. All to gathered; rose leaves gathered dry and added be well mixed together. | without drying to the above mixture, DUTIES OF HOUSEHOLD SERVANTS. the room over, first pinning up the curtains Duties of the Maid of all Work. out of the dust. The general servant must be an early She should let the dust settle for a few riser. | minutes, running meantime into the kitchen Her first duły, of course, is to open the to get the breakfast things ready to bring in. shutters, and in summer the windows of all In five minutes or so she must return, and the lower part of the house. thoroughly dust all the furniture, the ledges Then she must clean the kitchen range about the room, the mantelpiece, and all and hearth, sifting the cinders, clearing ornaments. Not a speck of dust should be away the ashes, and polishing with a leather left on any object in the room. Then she the bright parts of the stove, or range. | lays the breakfast cloth ready for breakfast, She must light the fire, fill the kettle, and and shuts the dining, or breakfast-room as soon as the fire burns, set it on to boil. door. She must then clean the room in which Her next duty is to sweep the hall, or the family breakfast. She must roll up the passage, shake the door-mats, clean the rug, spread out a coarse piece of canvas door-step, and polish the brass knocker, if before the fireplace, and (if it is winter) she there is one. Then she cleans the boots, must remove the fender, clean the grate, washes her hands and face, puts on a clean and light the fire. Then she must just apron, and prepares the toast, eggs, bacon, lightly rub over the fire-irons with a leather, kidneys, or whatever is required for break- replace them, and the fender, and sweep (fast. Duties of the Maid of All Work. 347 Previously, however, she will carry in the cloth, sweeps up the crumbs under the urn that her mistress may make the tea. dining-table, makes up the fire (if required), She then has her own breakfast, goes up or if the room is left vacant, opens the to the bedrooms, opens the windows, s windows. the bedclothes off, and leaves the mattresses Then she dines herself, spreading her or beds operi. own cloth nicely, and giving herself time By this time probably the bell will ring for a comfortable meal. for her to clear away the breakfast things. After dinner, she has a kettle of boiling She should do this quickly and carefully ; water ready, washes up the dishes and plates, bring a dustpan, and sweep up the crumbs, cleans the knives (washing the grease off put back the chairs, make up the fire, and carefully before she rubs them on the knife- sweep up the hearth. board), washes the silver spoons and forks, The china must be washed and put away, and just rubs them over with the leather ; and the kitchen tidied a little. Her mistress cleans any boots and shoes required, and will then give her orders about dinner. then cleans up her kitchen, sweeps up the As soon as these are settled, she will put hearth, and goes to wash and dress herself. on a large clean apron in which to make Her next duty is to bring in the tea, make the beds, that she may not soil the bed- the toast, &c. clothes with her working dress. The mis. After tea, she turns down the be tress of the house generally assists a maid that there is water in every jug and bottle, of all work in making the beds, but this is shuts the windows, and draws down the by no means a right of the servant's, and blinds. These are the ordinary daily duties; very frequently she has to do them alone. but in order that the house may be well In making beds, she should carefully turn cleaned, every bedroom should be swept the mattresses ever shake the feather once a week, and the tins and silver must beds well, and rub out any lumps that may have weekly attention beyond that of the have gathered in them. The sheets should daily washing. always be placed with the marked end A good servant will inanage her work by towards the pillow. | division. When the beds are made and slops For example :-On Saturday she will emptied, the rooms should be carefully thoroughly clean the hall, i.e., wash the dusted. canvas, rub any mahogany, &c., and sweep Then she sweeps down the stairs, and the stairs very thoroughly, occasionally dusts the banisters. She sweeps the dust taking up the stair-carpets, and replacing from each stair into a dustpan, and is care-them so that they may not wear out by the ful that no dust flies about the passage, or same part being always at the edge of the hall which she has already dusted. stairs. She must also rub and clean the She now cleans the drawing-room grate brass rods. (if a fire is burnt there), and dusts the room. She will seldom have more than four bed- Dusting the ornaments is often done by rooms to do. She can sweep two on the mistress, but cannot always be expected. | Tuesday; the drawing - room may be The maid of all work returns to the thoroughly swept on Wednesday ; two bed- kitchen, puts on a large canvas apron which rooms may be swept on Thursday; the will tie all round her, and which has a bib, mahogany furniture, &c., well polished in and proceeds to cook her dinner. While the dining-room on Friday. On Saturday the meat is roasting or boiling, any little she will clean the plate, and her tins--as kitchen work which will not take her away covers, &c.--and clean up her kitchen for from the neighbourhood of the fireplace, Sunday. may be done. | A good servant will generally wash up the Half an hour before taking up her dinner, glasses and plates after supper, and not she will lay her cloth nicely, according to leave them for the morning. She will care- the directions given in “ Footman's Duties," fully fasten up the house. and will set bread, &c., &c., ready on the The general servant should ask her mis- sideboard. tress for housemaid's gloves, and endeavour, She cannot, of course, be expected to wait as much as possible, to keep her hands at table, but she should remove her coarse clean, so as never to leave smutty marks of apron, and be ready to bring in the pud fingers on anything she touches. Her hair ding, or tart, or cheese when required. should be banded carefully back, and be When she has taken away the dinner kept smooth, and her face clean ; and as (she will do wisely to place the joint to she has to answer the door, she should wear warm before the kitchen fire for her own her coarse apron as much as possible, ana dinner), she sweeps and folds up the table-l at a knock or ring exchange it for a clean Duties of the Housemaid. 349 paper — not coarse brown, which will watched for; and the ceiling sometimes smoulder - and then a few crossbars of dusted with the long broom called a Turk's pieces of wood, which should be kept well head. After her morning-room or drawing- dried; on the wood some rubbly coals—not room is finished, the housemaid sweeps ose together, for a draught is required down the stairs. to kindle the fuel. The coals must be well She then puts on a clean white apron, and back in the grate. Light with a lucifer making herself look as nice and fresh as match-use Bryant and May's, because they possible, lays the breakfast-table, if no foot- will not ignite unless they are rubbed on man or parlourmaid is kept. She takes their own box, and thus they are less dan- care to place everything that can possibly be gerous than those which will kindle by required on the table-sees that there are stepping on. enough spoons, plates, knives, forks, &c. if the grate smokes, light the fire from the mode of arranging the cups, &c., will the top. In order to achieve this properly, be found at “ Breakfast Dishes," page 65). cover the bottom of the grate with a piece She brings in the breakfast, which the cook of coarse thick paper; build a wall of rubbly prepares and gives to her. coals round, leaving a hole in the middle;} As soon as all is brought in, she leaves the cover it all with a piece of dry paper; lay room, ties on a large clean apron, kept for pieces of wood crossing each other on it; the purpose, and goes up to make the beds then put a piece more paper, and steady it | (assisted by the cook, where only two ser- with a few good cinders. Set light to the vants are kept). She should open all the under paper. The sticks, &c., will kindle, bedroom windows; strip the bedclothes off, and fall into the hollow centre. In about an placing them over the backs of two chairs ; hour there will be a good fire, which will not then, while the beds are airing. she empties smoke, but must never be stirred. This is a the slops. She washes out all the bedroom very saving way of making a fire, as so china with very hot water, wipes it (taking lighted it consumes much less fuel. care to keep a separate towel for the basin Some persons light fires with wheels made and jug), empties the bath, and then takes with resin and other combustible materials. away the pail, and scalds it out. They are useful, and perhaps cheaper than It will now be time to shake the beds, wood, but not very safe things in a house, turn the mattresses, and make them up as they easily ignite. The housemaid should again. Then she should take a hand-brush be careful not to waste wood. A clever girl and dust-pan, and sweep over the carpet will light two fires, if the grates are not very sufficiently to remove any dust. Her next large, with one good-sized bundle. One act will be to dust and polish the furniture ; wheel, value one farthing, will light a fire. then to do all window-ledges, windows, The housemaid, when she has lighted the banister-rails, &c., &c.; after which she drawing-room fire, does those in the bed will bring up water, and fill the jugs and rooms, when required ; but this will be the water-bottles. work generally of the under housemaid. She brings the bedroom candlesticks Where only two servants are kept-cook and down, cleans them, and sets up the candles. housemaid--the former is generally engaged The moderator lamps should then be care- to do the dining-room, as well as the hall. | fully trimmed, i.e., the wicks cut or re- The housemaid should wear proper house newed, oil poured in all ready for lighting at maid's gloves for doing her grates; and have night. a good coarse apron to tie all round her, to The bedrooms must be thoroughly swept, preserve her dress clean. each once a week. The drawing-room twice If it is summer, all the labour of fire- a week ; but the little pieces of flue and making will be saved ; but the housemaid dust should be swept up every day with the must look jealously to the polishing of her short brush into the dust-pan. bright bars, grates, and fire-irons, lest they When the room is to be thoroughly swept, rust. Her next business is to carry away covers should be thrown over the sofas, her boxes, &c. ; and then sweep the room. ottomans, &c., and the window-curtains While the dust settles she carries hot water should be carefully raised and pinned up till to the bedrooms, in any quantity that may the sweeping is inished, ti hould be be required. Dusting and polishing the well shaken out again. Highly-glazed chintz furniture is the next duty, and this should curtains may be kept clean for years, if they be done very carefully with the dusting- are occasionally taken down and wiped all brush and duster. Every ledge should be over with a very clean duster. dusted — the window-panes, the legs of By one, or half.past one o'clock, the chairs, tables, &c., as well as their tops- housemaid ought to be dressed for the after- books, pictures, &c. Cobwebs must be' noon, and ready to bring in the luncheon or 350 Duties of the Cook. early dinner. She must then lay the cloth as she would be done by, is worthy of the for either meal, and be ready to bring in the greatest respect, and may be sure of being dishes and wait table. successful and happy. She does not wait luncheon; but leaving And now let us give our good inexpe- plates, &c., and all that may be required on rienced friend a few hints as to kitchen-work. the dumb-waiter or waggon, goes to her own Keep your spice-box always replenished ; dinner. Though, if it is an early dinner and take care to let your mistress know if not luncheon-the servants generally dine you are out of anything likely to be required, after the family. that its place may be supplied at once. She will then, when the dinner is re- Be scrupulously careful not to use a knife moved, rub the mahogany table with a that has cut onions for any other purpose. duster, to remove any marks of dishes, and put it carefully aside to be cleaned. Take sweep up the crumbs, leaving the window care if you have copper utensils to use, that open for a time to remove the smell of din the tin does not become worn off. If so, ner. have it instantly replaced. Dry your sauce- She washes up the glass and silver (the pans before you put them away. latter should be just rubbed with a leather Pudding cloths and jelly bags require care. when it is dried from the hot water), and Wash the pudding cloths, scald them, and sets everything to rights, and prepares for hang them to dry directly after using them, tea. She will, of course, have time in the and keep them in a warm dry place, well afternoon for doing needlework, such as airing them before you put them away, or mending the stockings, &c., or the house they will smell musty. After washing up linen, if required. dishes wash out the tubs used for the pur- She lays the tea, removes it, washes up pose with soap and water, and soda. Scrub the tea-things, turns down the beds, takes them often. Stand them up sideways to away all slops, shuts the windows, draws dry. Keep the sink and sink brush very down the blinds, and places the bedroom clean, and be careful never to throw anything candles in the hall ready for use. but water down the former, lest you should choke it up; but never pour cabbage water Duties of the Cook. down, as the smell is so unpleasant that it should always be carried outside the house, When two servants only are kept, the cook and thrown away where it is not likely to be is expected to clean the dining-room, as perceived. Never have sticky, greasy plates well as the hall, passage, steps, &c. Of and dishes. The way to avoid this is to use course, everything relating to the cleaning of very hot water, and clean dry towels. Change the kitchen, scullery, &c., will also belong the water when it is greasy. Perfectly clean to you. plates and dishes are one proof of the cook When this dirty morning work is done. I being a good servant. Clean the coppers you should carefully wash your hands, and with turpentine and fine brick-dust, rubbed visit the larder. Here you should look to on with flannel, and polish them with a everything; see if the hanging meat or leather and a little dry brick-dust. Clean the game requires cooking, change the soup to tins with soap and whitening, rubbed on prevent its getting sour, and wipe out the with a flannel. Wipe them with a dry soft bread-pan. The larder should be scrubbed cloth, and polish with a clean leather and and cleaned out twice a week. powdered whitening, or use the excellent Receive your mistress's orders attentively; receipt in this volume. and if your memory cannot be relied on, Never scrub the inside of a frying-pan. write them on a slate. Rub it with wet silver sand put on a leather, Don't "scatter" in the kitchen. Clear up and wash it out with hot water afterwards. as you go, and be sure to put scalding water | Be very particular in washing vegetables. into each saucepan or stewpan as you finish Lay cauliflowers and cabbage in salt and using it. water, to get out insects, &c., &c. If a Weigh the joints the butcher brings you ;) dinner-party is in prospect, ask for the bill and never omit asking him for the paper of of fare, and get ready all you can the day weight. Examine the meat, and if it is not before, to save worry and scrambling on the good do not receive it. day fixed. Keep a strict account of the milk, bread, Whisk the white of eggs for soufflés, lemon &c., used weekly ; and have an eye to your and sponge-cakes, till they will bear the mistress's interest, not permitting waste of weight of an egg on them. This will assure any kind in the kitchen. the lightness of your cakes and soufflés; the A cook who is just and honest, and does latter ought to fly up like huge bubbles to 352 The Duties of a Lady's-Maid. rinsing to get the soap out of flannel before the night dress, &c. Hot water should be drying. in a can or kettle ready for use, and the To Make Starch.--Mix the starch with brushes put out on the toilette table. Her cold water, using a wooden spoon. Make duty is then to undress the lady, and re- it quite smooth and free from lumps, then main in attendance till she is dismissed. pour boiling water over it, stirring it all the During the day, when not in actual attend- time. When made, stir it round three times ance, she will have to mend, make, and with a piece of wax candle, to prevent the probably to wash and iron lace and fine iron from sticking. clothes, as handkerchiefs, collars, cuffs, &c. When the washing is ended, scrub and Very little instruction can be given verbally put away the tubs, &c. on this point. However, a few hints as to Thursday and Friday the laundrymaid | how best to wash Honiton lace, &c., may be irons and mangles. She should then air of some service. the clothes thoroughly, and fold them neatly To Wash Honiton Lace.-Fold the lace before giving them to the housemaid or evenly together, and tack it lightly on a lady's-maid to sort. piece of flannel ; double the flannel over it. Great care should be taken not to let wet | Squeeze it constantly (but do not rub it) in clothes touch iron or a brick floor, for fear very hot soapsuds. When clean, let it dry, of iron moulds. Also, the laundress should then open it, spread and pin it out on a be careful not to tear fine muslin or lace. cloth, and carefully pick up and raise all Handkerchiefs should be ironed wet, to the threads. It should be pressed smooth, stiffen and give them a gloss. but not ironed. To Stiffen Fine Cambric Handkerchiefs. The Duties of a Lady's-Maid. -Wash them rather by squeezing them in hot soap and water than by rubbing them ; A lady's-maid is required to be a nice-man- blue them slightly, rinse them again in nered, respectable-looking young woman. cold water, and iron them wet with a box- She should be a tolerably good dressmaker, heater. know how to make a cap or trim a bonnet, Tumbled muslin or thin dresses should be and she must be a good hairdresser. Her pressed out with an iron. firs) morning duty will be to dress her lady, To Wash Brushes:-Brushes should be about which it is impossible to give direc-washed in cold soda and water, and not left tions, as ladies differ very much in their to soak. Shake the water well out of the toilette arrangements. The housemaid bristles, and dry in the open air if possible. generally takes up the warm water for the Brush the comb and clean it with a piece of lady's bath, but occasionally she prefers her thread, but do not wash it. If it is greasy own maid doing so. After dressing her and you are compelled to wash it, dip it in lady, the maid must examine her wardrobe, cold soda and water. A receipt for an ex- shake or iron out tumbled dresses, put away cellent wash for the hair will be found at the everything left about the room. She then end of the book ; also a tooth-powder and sits down in the housekeeper's room to a valuable receipt for making Eau-de- needlework, but must be ready to answer Cologne. Skill in these matters is of great er lady's bell when it is rung, and to dress service to a maid. her for a walk, drive, or ride, having every Once a week the lady's-maid will have to thing ready-boots, gloves, &c., in perfect send the linen to the wash and receive it order. back. She should look over the clothes, She must have everything prepared also and mend everything that requires a stitch for the lady's toilette for dinner, and as soon before sending it, making two lists-one in as that is over, and her mistress has left the the book for the laundress, one in a book to room, she should examine the walking dress, be kept at home, comparing the clothes brush it if it is a tweed or linsey, shake and with the list when they are returned clean, wipe it, and remove mud stains if it is a silk looking at the marks to see that they have or any light material. Silk dresses should not been changed at the wash, sewing on be wiped with a soft piece of merino or very any buttons, and not permitting bad wash- fine flannel. If a ything wants mendinging, but returning any ill-washed article to it should be done at once. Everything the laundress. should be carefully dusted and put away, Wax spots may be removed from silk or either folded or hung in the wardrobe. woollen dresses by placing a piece of blot- She must have the bedroom ready for her ting paper over them and holding a very hot lady at the usual hour for retiring for the iron in the air a little distance above the night. If it is winter she must have a paper : the heat draws out the grease. As bright fire, before which she should hang soon as seen through the paper, the latter Duties of the Housekeeper ard Footman. 353 should be removed to a cleaner part, the It is the housekeeper's duty to look over the iron held over the spot again till it is out. house linen and see that it is kept in good To Clean a Turned Silk.-Wash the repair, and that it returns right from the breadths with spirits of wine, and press wash. She also directs all cleaning, annual them with a hot iron the wrong side, or or otherwise. Once a week she should sub- rather the worn side of the silk. Black mit her books to her lady to be inspected silk is best washed with gin. Spirits of land paid. turpentine will remove paint spots if freshly A housekeeper ought to be perfectly trust- done. The pile of velvet when crushed by worthy. She has much committed to her, sitting on it may be raised by holding the land will be respected, and will prosper wrong side above the steam of hot water. exact proportion to her fulfilment of the im. A respectful manner is required from a portant duties devolving on her. lady's-maid. She is not to keep her seat She should show a tender, motherly care while her mistress is speaking to her, unless towards the younger female servants, and desired, and she is to rise when the lady endeavour as much as possible to rule them enters the room. wisely and well. Many opportunities of She has breakfast and tea in the house-doing good will be open to her. Her in- keeper's room, dines in the servants'-hall, fluence in a large household may be great. but retires for her cheese, &c., with the She should think for all, and endeavour to housekeeper. A good deal of sitting up at do good to all. Especially should she con- night is sometimes required from a lady's- sider the interests of her employers, and en- maid during the London season ; she must deavour to spend for them as she would strive to get what rest she can, and good-wish other persons to do for her. temperedly support any inevitable fatigue. Directions given to lady housekeepers at A cheerful, kindly performance of her the beginning of this volume will also be of duties, deference, obedience, industry, and use to the professional housekeeper in many strict honesty will secure for her a friend in ways, especially if she is young and inex- her lady, and a happy home under all ordi-perienced. nary circumstances. The Footman. The Housekeeper. The footman is required to make himself The housekeeper in modern families (ex-generally useful, though, of course, the cept in those of the highest nobility) is gene-number of men kept will diminish or in- rally also the cook; but she has a kitchen- crease his work. maid under her, who is about the same as He has to clean knives and shoes, rub the an ordinary plain cook. furniture, clean the plate, trim the lamps, Her duties as housekeeper require early brush his master's clothes, carry up coals, rising, both to get business over well, and attend to fires, open the door, go on errands as an example to the servants. She has her or messages, and go out with the carriage. breakfast with the butler, lady's-maid, and The footman must get over his dirty work valet, in her own private apartment. After before breakfast—i.e., he must clean boots, breakfast she will make out on a slate her shoes, knives, and lamps, and rub tables, &c.; bill of fare for the day's luncheon and then he must make himself fit to go in to pray- dinner, to be submitted to her lady's ap-ers, and carry in the breakfast which he lays. proval. After receiving her orders for the He brushes his master's clothes, and carries day, she will go over the house to see that them up with his boots and hot water to the the housemaids have done their duty well ; gentleman's dressing-room. When there is that the furniture is rubbed, carpets swept, I no butler kept, he brings in the breakfast &c., &c. Then she has to market, give urn, and afterwards removes the breakfast orders to the tradesmen, &c., &c. After-things. The footman lays the luncheon wards her culinary preparations will engage cloth and dinner cloth, and waits table. her attention. To Lay the Table for Luncheon and She heads the dinner table in the servants' Dinner.-He lays the cloth; puts a water hall, but retires to her own room with the bottle (or caraffe) with a tumbler on it at butler and lady's-maid and valet, for her each corner of the table, a salt-cellar and after-dinner cheese, &c. She has her tea two tablespoons at each corner; a small with the upper servants in the same manner. knife and two small silver forks and one The still-room maid cleans the house. dessertspoon for each person round the keeper's room, and waits on her. Where table, a carving knife and fork at the top there is no still-room maid the scullery-maid and bottom of the table, and a tablespoon or under housemaid generally has to do so. near every side-dish; the cruet-stand in the 23 Mode of Folding Table Napkins. 355 FIG.2. FIG 13. FIG. FIG.4. FIG. 5 Sibe!G.G. VIEW ca FIG.7. FIG.S FIG. 10 To Fold the Mitre.-The napkin must be a square. Take the bottom corner, opposite folded in three, thus :-Fold one third over, the points, and roll it up as at figure 4. turn it backwards, and thus make the three Turn the napkin over, and roll point a to folds. Fold both ends to meet in the middle. about the centre. Take point b, and tuck it Take the left-hand corner, a, and fold it in the groove ; raise it, and you have figure across in a right angle. Take the opposite 5—the Water Lily. Turn the corners over, corner, b, on the left hand at the top, and and tuck them in at c and d. Turn back fold it in the same manner; you will thus the second fold at the top-figure 6. form figure 1. Turn over and fold in halves Napkin Folded for small Tarts at the side lengthwise ; open the points, and you will and à Cake in the middle.-Have a per- have figure 2. Bend the point, a, towards fectly square napkin; turn the corners over the right, and tuck it in the groove, c; turn so that they meet at the centre. Turn the the point, b, backwards towards the right four corners back to the edge, and you will hand, and tuck it in as at a; you will then have figure 7 ; carefully turn the napkin have figure 3-The Mitre. without unfolding it ; turn it over from two The Water Lily.-Have a square napkin opposite sides into the centre at figure 8 ; and fold it like a half handkerchief. Then turn it over again and make the other two take the two opposite points, and make ends meet in the middle ; you have then them meet on the centre one, which forms | figure 9. 356 Duties of the Valet and the Butler.-Servants' Characters. The Valet. He visits the drawing-room, sees that the The valet's duty is to wait on his master. upper-housemaid has set it to rights while He sees that the gentleman's dressing- the family were dressing, makes up the fire, sees to the lamps, &c. room: fire is lighted in the morning; arranges He brings in the tea. At bed-time he ap- the clothes, which he has brushed, on a pears with the candles. He secures the table or chair, and places the linen before the fire. Then he fills the bath, &c. Some- house, and sees that the fires and lights are out. times the valet shaves his master ; he brushes his hair, and should be able to cut Brewing, racking, and bottling malt liquors it every fortnight. He hands the garments -fining down and bottling wine, are duties which belong to him. In families where no required to the gentleman. The valet then receives his orders for the groom of the chambers is kept, he should day, puts the dressing-room straight, brushes look occasionally into the drawing-room to see that the blinds are down if the sun pours clothes, and cleans combs and brushes; he in, &c. &c., and to pay any little attention to takes messages, posts letters, and is at his the comfort of the lady. master's orders whenever required. The butler also, when only a footman is kept, answers the hall door with the latter, The Butler. and announces visitors. He is also ready The butler is at the head of the men ser- when the carriage drives round to assist the vants ; he has care of the plate and wine. lady of the house into it, and he is at hand He sees that the breakfast-table is well when she returns. laid by the footman; and that he brings in and that he brings in! The duties of a butler single-handed are the urn, &c. of course heavy; if an under-butler is kept He looks to the laying of luncheon, and they are lighter. waits at it till the family are helped; he offers wine or ale, and then leaves the dining- room and goes to dinner. If desired, he waits when there is company; but few per- SERVANTS' CHARACTERS. sons like to have the servants waiting at A master or mistress is not bound to give luncheon. a servant a character. If a character is given He gives out and arranges the silver for it must be a true one, but if not a good one, dinner, announces dinner, and stands re- care should be exercised in the wording, spectfully at the door till the family go into particularly if it is a written one, because it the dining-room ; sets the first dish on the may be actionable.* If any master or mis- table; then he takes his place behind his tress give a false character of a servant in master on the left hand, near the sideboard, after removing the cover and handing it to | writing, knowing the same to be false, and the servant unfit for a situation from dishonesty, the footman. He waits at table with general drunkenness, &c., they render themselves supervision over the other servants. When liable to a penalty of 2ol. and 1os. costs. the soup and fish are done with, he rings | If any person personates a master or mis- the bell for the removes, gives the dishes to tress, and gives the character of a servant, the footman, receives the removes and places they are liable to be fined col. and ros. costs. them on the table. He removes the covers, A servant altering a written character or and again stands near the sideboard, unless | bringing a false one—from a person repre- he is required to assist in handing the en- senting the master or mistress—is liable to trées, which he must do if there is only a ya forfeit 2ol. and ios. costs upon being con. second man to wait. He places the dessert also on the table and victed of such offence. hands it round. If it is winter he takes care! * If a bad character is given through malice to have the fire made up; then he leaves the the person giving it becomes actionable, but not room with the footman. otherwise. INDEX TO RECIPES. NOTE.-The figures within the brackets are the numbers of the recipes. ACID PUDDING (972), 206. | (878), 190 ; to cure (869), 189; | (394), 111 ; potted, like veni- A Adelaide pudding, the (973), West Country way to cure | son (888), 192; soup (214), 80 ; 206. (870), 189; to choose (505), 130; steak pie, plain (719), 165; pud- Agnew pudding (983), 207. to boil (506), 130 ; and eggs ding (740), 170 ; and kidney Albert pudding, the (990), 208. (507), 130 ; to steam (508), 131; pudding (741), 170; to collar Ale, to mull (1773), 327. to salt larding (509), 131. (906), 195; to pot (886), 191; Alexandra pudding, the (989), 208. Bakewell pudding (1000), 210 ; teas,ordinary (1789), 330 ; very Almack preserve (1640), 305. with almonds (1002), 210. strong (1790), 330 ; essence Almond sauce (320), 99; frase Ballachony (701), 162. (1791), 330. (1233), 244 : pudding (986), 208; | Banbury cakes (1418), 273. . Beetroot, to boil (799), 178. 085). 208: and raisin pud- | Barley cream (1802), 332; gruel | Biscuits, devilled (24), 46 : pud ding (986), 208; a rich boiled (1803), 331; water (1804), ding (1008), 211; orange, for (987), 208, baked (988), 208. 332, dessert (1604), 300; brown Amber pudding (980), 207; sauce | Barberry jelly (1798), 331 ; jam bread (1572), 295 ; caraway for (981), 207.. (1645), 306; to preserve, in (1573), 295; French (1574), American" pudding white (1202), bunches (1646), 306. 296; Naples (1575), 296 : 239. Basse, dressed" en Casserole Nun's (1576), 296; lemon Anchovy sauce for fish (291), 94; /_ (109), 61. (1577), 296 ; orange (1578), toast (47), 49 ; Madras (48), 49. Bath pudding (1013), 212. 296 ; Damascus (1579), 296 ; Anna's pudding (991), 209. Bean" (green) pudding (1015), German (1580), 296; American Apple and crumb pudding (982), 212. (1581), 297; sponge (1582), 207 ; custard pudding (1036), Beans, to boil, French (792), 297 ; Spanish (1583), 297 ; gin- 215; dumplings, boiled (978), 177 ; à la creme (793), 177 ; ger (1584), 297 ; almond spice 207; baked (979), 207; hedgehog to boil broad (794), 178; white (1585), 297 ; arrowroot (1586), (1366), 265 ; and rice (1367), 265; kidney, fricasseed (795), 178; 297 ; spoon (1587), 297 ; pista- de par (1368), 265; jam (1670), to boil haricot (796), 178; hari chio (1588), 298; cocoa nut 310 ; marmalade (1671), 310; } cot, à la Maitre d'Hôtel (797), (1589), 298; plain (1590), 298. jelly, for garnishing (317), 98; 178 ; haricot, with white sauce Bishop's pudding (1003), 210. pudding (974), 206 ; pudding, (798), 178... Birds, a very cheap.way of pot- boiled (975), 207; baked (976), Beef, a pickle for (414), 114; au ting (882), 191; nests (37), 207; rich (977), 207; sauce Miroton (628), 150; croquettes - 48. (305), 96 ; snow (1373), 266; to of (629), 150; fricassees of cold Blackberry jam (1644), 306 ; prepare for dessert (1591), 298; roast (630), 151 ; cuende (633), | syrup (1769), 327 ; wine (1731), tart, plain, to make (933), 199; 151 ; fritters of (402), 112 ; frit 322, open (934), 199; and custard ters (385), 109; réchauffé of Blackcap 'pudding (1009), 211 ; (935), 200 ; with quince (936), salt (635), 151 ; rissoles (644), ) currant, black or red, pudding 153; to dress, 104; to make (1010), 211. Apricot chips (1602), 300; com tough, tender (360), 105 ; sir Blackcock, to truss 148; pote of (1599), 299'; tart, to loin (361), 105 ; roast ribs (362), to roast (614), 148. make (938), 200 ;(1629), 304 ; to 105 ; ribs rolled (363), 105; to Blacking, to make (1832), 344 ; dry (1630), 304; brandy (1631), boil (364), 105; aitchbone of a receipt for (1833), 344. 304 ; marmalade (1632), 304. (365), 105; silverside, boiled Black and red currant tarts, to Artichokes, to boil (769), 174; to (366), 106; Tom Thumb round make (929), 199. stew, in gravy (770), 174 ; Jeru of (367), 106; bouilli (368), 106; Blancmange, for invalids (1807), salem (771), 174; to boil Jeru a, stew (369), 106; stewed, shin 332 ; lemon (1251), 246;(1252), salem (772), 174. of (370), 106; to dress the in 247 ; isinglass (1253), 247 ; Arrowroot jelly (1809), 332 ; sauce side of a sirloin of (371), 107; arrowroot (1254), 247 ; straw- (318), 98 ; steamed, pudding à la mode (372), 107; olives berry (1255), 247 ; quince (992), 209 ; baked (993), 209; (373), 107 ; breslau of (374), (1256), 247; ribbon (1257), (1778), 329 ; water (1779), 329.. 107 ; fillets de (375) 107; fil 247; raspberry (1258), 248; Asparagus, to boil (773), 174 ; in lets, à la St. Aubyn (376), 108; cheap (1259), 248; ground French rolls (774), 175; pudding cakes (377), 108; palates (376), rice (1260), 248. (994), 209. 108; to stew, palates (379), Bobotee (702), 162. Ass's milk, artificial (1805), 332. 108; to broil palates (380), Boiled batter pudding (1004), 108 ; to eat cold (391), 110; 211; rich (1005), 211; cheap DACKINGS (1234), 244.. collared (392), 110; spiced (1006), 211. D Bacon, methods of curing! (393), 111; liver for gravy | Bolognä sausages (524), 132. 200. To 23-2 Index. 359 Cogeala, as, 320,-939), 26colour 199. (1410), 272 ; lemon (1412), 272; College pudding (1022), 213; ice (1334), 259; Holwell (1335), lemon, to keep several years Collops, savoury minced (404), 259; apple cheese and (1336), (1413), 272. 112. 260 ; peach ice (1337), 260; Cheese fingers (1430), 275; cana- Conger, boiled (140), 67; stewed spinach (1338), 260; pudding s(1431), 275; puddings(1017-! (141), 67; baked (142), 67; fried (1030), 214; rich (1037), 214; 1018), 212, 213; snow (1417), 273; (143), 67; soup (268), 90. to scald, as in the West of Eng- toasted (1440), 276. Cooling drink for feverish thirst land (1718), 320. Cherries, to preserve (1662), 309; (1818), 333. Chantilly basket (1339), 260. to bottle (1663), 309; to dry. Corn, to boil green or maize (865), Cochineal, to prepare, to colour (1664), 309; to candy (1665), 188. red or pink jelly (1340), 260. 310; to dry with their leaves Cottage soup (218), 81; baked Croutons (336), 101. and stalks (1666), 310. (219), 81. Crumpets (23), 46; (10), 43. Cherry pudding (1023), 213; tart, Covers and tins, to clean (1830), Crusades (949), 202. to make (928), 199. 344. Crust, common, for raised pies Chestnut, purée of (850), 185; Cow heel (384), 109. (713), 164; very rich short (917), sauce (303), 96. Cowslip wine (1735), 323. 197. Chester pudding (1029), 214. Crabs, to choose (173), 72; to dress Cucumbers, to stew (820), 181; Chicken broth (223), 81; cutlets, boiled (174), 72; buttered (175), to stuff and stew (821), 181 ; to an entrée (675), 158; to frica 72; to stew (176), 72; mock roast (822), 181 ; to dress (823), see (676), 158; cream (1808), (1443), 576; sailor fashion (1444), | 182 ; à la poulette (824), 182 ; 332 ; devilled (52), 50; and ham 276. to preserve (1667), 310. pie (725), 166; soufflé of (672), Crabs, to preserve Siberian(1677), Cup from the “Blues” (1749), 158. 312. 325. Chilblains, embrocation for, not Cranberry tart, to make (931), Cup puddings (1049), 217. broken (1849), 345. Curaçoa (1744), 324.. Chimney pieces, to clean (1819), Crayfish, potted (905), 194; to Curd puddings (1027), 214. 343. boil and serve (177), 72. Currant, black, jam (1647), 307; China, to cement broken (1823), Cream, apple (1290), 253 ; apricot jelly (1648), 307, red, jelly 343. (1291), 253 ; superior apricot, (1649), 307 ; red, jam (1650), Chintz furniture, to clean, when iced (1292), 253; brulee (1293), 307'; white, jelly (1651), 307; taken down for the summer 253; ground rice (1294), 254 ; dumplings (1051), 217, pud- (1826), 343. stone (1295), 254; velvet (1296), dings (974), 206 ; iced, for des- Chocolate(4), 43; pudding, baked 254; chocolate (1297), 254 ; iced sert (1595), 299 ; wine, black (1026), 214 ; tarts (965), 204. . chocolate (1298), 254; coffee (1734), 323. Choux à la comtesse (963), (1299), 254; custard ice (1446), Curate's pudding(1040), 216. 204. 277 ; strawberry ice (1447), 277; Currie, a Bengal mutton (699), Christmas bowl (1750), 325 ; pud raspberry ice (1448), 277; lemon 162; Lord Clive's (700), 162; ding (1128), 229. ice (1449), 277; Vanilla ice hard egg (692), 161; vegetable Citron puddings (1024), 213; and (1450), 277; plain (1451), 277 ; (693), 161; powder (694-693), almond (1025), 213. noyeau ice (1452), 277: coffee 161 ; lobster (688), 160 ; prawn Clarence's, Duke of, pudding ice (1453), 277; tea ice (1454), (689), 160; soup (226), 82; (239), (1028), 214. 278; chocolate ice (1455), 278; 85; Maylay (683), 160; ke- Claret cup (1751), 325; superior custard pudding (1036), 215; bobbed (684), 160; dry (685), (1752), 325;(1457), 278. boiled (1037), 215; baked (1038), ) 160 ; Madras (686), 160. Clary wine (1732), 322. 215; for puddings (1039), 215; Custard, with jelly (1364), 265 ; Coburg pudding, the (1050), tea (1300) 255; marachine (1301) iced, with preserved or dried 217. 255; lemon (1302), 255; lemon, fruit (1242), 245; orange (1243), Cock-a-leckie (228), 82. without cream (1303), 255; ra 245; lemon (1244), 245; almond Cockle sauce (287), 93: tafia (1304), 255; iced ratafia (1245), 245; cheese (1246), 246; Cockles and periwinkles, to boil, | (1305), 255; raspberry in a mould (1247), 246; plain boiled (191), 74; to pickle (192), 74. mould (1306), 255; raspberry, (1248), 246; with cream (1249), Cocoa nibs (Dr. Todd) (5), 43; without cream (1307), 256; paste or powder (6), 43. orange (1308), 256; Seville DAMSON PUDDING Cocoa-nut soup (222), 81; pud orange (1309), 256; preserved 1052), 217; tart, to make ding. (1035), 215 ; puddings, ginger (1310), 256; Bohemian (937), 200; to preserve (1610), small (1032), 214; grated (1033); (1311), 256; brandy (1312), 256; 301; cheese (1611), 301; cheese, 215. Italian (1313), 256; Spanish to clear (1612), 301. Cod, head and shoulders of (79), | (1314), 257; Spanish, to orna Darioles (950), 202; almond (951), 56; browned head (80) 56; ment preserves (1315), 257; 202. crimped (81), 56; piked (82), 56; | burnt (1316), 257; imperial Date pudding (1053), 218. salt (83), 56; salt, the second (1317), 257 Rhenish (1318), Devil hot (346), 103. day (84), 57; sounds, boiled (85), 257; pistachio (1319), 257; no Devilled biscuits (1426), 274; 57; a recherche dish of (86), 57; yeau (1320), 251; Chester oysters (1425), 274. broiled sounds (87), 57; to broil (1321), 257 ; à la Vanilla (1322), Devonshire junket (1265), 249; sounds (88), 57; to bake a (89), 258; Vanilla or lemon ice (1323), pudding (1054), 218; squab pie 57; cold 57; curried (691), 258; pineapple ice (1324), 258; | (724), 166. 161. spring (1325), 258; barley(1326), Dominoes (1363), 264. Coffee, Soyer's mode of making 258 ; German (1327), 258; al- | Dripping to clarify beef (703) 163; (3), 42; to roast (1), 42; excellent mond (1328), 258; sponge cake to make a short crust with (704), for three breakfast cups (2), 42. (1329), 259; à la comtesse (1330), 163; for children (705), 163 ; Cold pudding (1045-1047), 216 ; | 259 : Scicilian (1331), 259; crust (706), 163; hard, to make (1201), 239. housewife's (1333), 259 ; fruit plain crust with (707), 163, 246. Index. 361 90. Hartshorn jelly (1817), 333. I ADY FINGERS(1513), 286. make a pyramid of (1384). 268 ; Hasty puddings, to make (1078), L Lamb, house, steaks brown trifle, a cake (1385), 268; or 221 ; oatmeal (1079), 221. (637)152; sweetbreads,an entrée. Italian (1535), 293. Herb powder for winter use (638), 152; roast forequarter of Mackerel, boiled (154), 69; à la (1711), 318. (449), 120; boned quarter of Maître d'Hotel (155), 69; fillets Herbs, season for drying for fla (450), 120; roast target of (451), of stewed (156), 69; collared vouring (337), 1o. 120; roast leg of (452), 120 ;1 (911), 196. Herrings, red and bloaters (57), roast shoulder of (453), 120 ; Madeira pudding (1106), 226. 51 ; potted (896), 193; to pot roast loin of (454), 120. saddle Madonna pudding (1108), 226. (897), 193; (194), 75; to boil (195). of (455), 120; to broil a breast Maids of Honour (1411), 272. 75; to bake (196), 75; to of (456), 121; breast of, a la Mareschal, extract of (1853), 346. smoke (197), 75; fried (198), Milanaise (457), 121; stewed Maître d'Hotel sauce (307-308), 97 75; broiled (199), 75; home with peas (458), 121; to prepare Maizena blanc pudding (1186), salted (200), 75. the brains of a head for serving 237; pudding, baked (1096), 224 Holmby cup (1749), 325. under it (459), 121 ; head and Malvern pudding (1097), 224; Horseradish (843), 184; sauce for pluck (460), 121: head, liver, apple (1099), 224. boiled mutton or roast beef | and heart (461), 121; fry (462). Marble, to take stains out of (309), 97; sauce for fish (291), 94. 122 ; cutlet and green peas (1821), 343 Hotch potch (228). 82. (463), 122; cutlets a la royal Marking ink (1850), 345. Huitres au lit (38), 48. (464), 122 ; chops (465), 122. Marlborough pudding (1105),226. Hunting nuts (1525), 288. Lampreys, to stew, as at Wor. Marmalade pudding, baked TCE PUDDINGS (1080), 221; cester (138), 66; Worcester (1095), 224; transparent (1657), I to mould unfrozen dessert receipt for potting (898), 193. 308; grated (1658), 308; with (1459), 278; directions for its Landrail, to truss (615), 148; to chips (1659). 309 use (1460), 278. roast (616), 148. Marrow pudding (1108), 226. Indian devil mixture, Admiral | Lark pie. an entrée ( Meal pudding, boiled (1105), 225. Rous's (1423), 274; nabob sparrow pie (31), 168. Melons, to preserve (1679), 312. (1427), 274 ; puddings, cheap Larks, to roast (617), 148; the Meringues °(1393). 269; apple (1081), 221. Dunstable way (618), 148. (1394), 269; almond (1395), Irish stew (442), 118. Lavender water (1855), 346. 269; apple and apricot (1396), Isinglass, to clarify (1341), 260 ; | Leamington pudding (1090), 223. 270; rice 271, 270; tart, to (1786), 330. Leek soup (Scotch receipt), (266 make (944), 201 Italian griddle (156 Michael Angelo (1103), 225. TARDINIERE Soup (265), 89 Leicester pudding (1086), 222. Milk and rum (1815), 333. Jaunemange (1250), 246 . Lemonade (1739), 323 ; with citric Mince meat (966), 205 : apple Jelly, savoury to put into cold pies acid (1740), 324; milk (1741). 324 (967), 205 ; lemon (968), 205; (316), 98; the foundation of all Lemon dumplings (1087), 222; (971), 206; Banbury (969), 205; (1343) 261; calf's feet, stock for puddings (1088) 222 ; plain , egg (970), 205 ; pies (945), 201. (1244), 261; calf's feet (1345), 261; boiled, suet pudding (1089), Mint sauce (311), 97. from cowheel (1346), 261 ; isin 223; flavouring (357), 104; store Mock turtle soup (234), 83. glass (1347), 262; strawberry (1052), 307 ; to preserve, white Monmouth pudding (1097). 224. (1348) 262 ; lemon (1349), 262; (1653), 308 ; marmalade (1654), Montreal pudding (1104), 225. orange (1350), 262; open, with 308; turnovers (959), 283; Moor game or pheasants (893), 92. whipped cream (1351), 262 ; ] puffs (960), 204: tartlets (961), Moselle cup (1458), 278. apple, in a mould (1352), 262;| 204; patties (960), 204. Muffin pudding, with dried cher- clear apple (1353), 262; riband Lettuce stalks, to preserve (1641), ries (1094), 224; American (22), or two coloured (1354), 263; 306. 46; potato (1571), 295; to noyeau, with almonds (1355), Lime preserves (1609), 304. toast (9), 43. 263; French (1356), 263; rice Linen, to bleach (1834), 344.. Mulberries, to preserve (1661), (1357), 263 ; punch (1358), 264; Lobster patties (737), 169; ris- 309 ; syrup (1770), 327. Italian (1359), 264; orange soles of (625), 150; sauce (283), Müllett, red, in papers (95), 58; filled with (1360), 264. 93 ; soup (American)(269), 90; to dress (96), 59; to stew red Jenny Lind pudding (1083), 222. to pot (901), 194; to choose (164), (97), 59; grey (98), 59... Jersey wonders (964), 204. 70; to boil (165), 70; to dress a Mulligatawny soup (236), 84; Jipper's sauce (350), 103. (166), 71; scalloped (167), 71;1. vegetable (253), 88. John Dory, to boil the (69), 54; broiled (an American receipt) | Mushroom ketchup. (344), 102; to bake the (70), 54. (168), 71; buttered (also Ameri- sauce (312), 97; broiled (51), can) (169), 71; to stew (170), 71; Jumbles (1550), 292; almond cutlets (171), 71; balls (172), 72. (827), 182; grilled (828), 182 ; (1551), 292. Loche creme (1085), 222. baked (829), 182; to use dried KEGEREE (40), 48. Louisa's,aunt, pudding(1091),223. | (324), 99. N Kennet, to prepare, to turn Louis Phillipe's pudding (1075), Mussels, to stew (193), 74. milk (1719), 320. 221. Mutton, haricot (634), 151; pie Kensington pudding, (1092), 223, MAB'S, QUEEN, PUD | (721), 166 ; pudding (742), 170; Kidney soup (230), 83 ; to fry beef | M DING (1093), 223: soup (230), 83; broth, Scotch (405), 112; stewed (406), 112; ris- Macaroni pudding (1107), 225; (231). 83; to collar a breast of soles of (407), 112 ninced (408), | baked, with almonds (1102) | (907), 195; roast haunch of 113; hashed plain (409), 113; 225; as usually served (1419), (417), 114; saddle of (418), 114: hashed rich (410), u3; cold, 273; (1420), 273; fish (1421), leg of, roasted (419), 114; roast _stewed with green peas(411),113 273; tembalade (1422), 273; | shoulder of (420), 115; roast Kromeskies aux huitres, an en soup (248), 86. loin of (421), 115; to roll a loin trée (627), 150. Macaroons, or meringues, toof (422), 115; a mode of dress- 362 Index. (186), 73.VE SOUP (264),89. 343. ing fillet of (423), 115: to roast stewed (631), 151; haricot of roasted (578), 143; broiled (579), a neck of (424), 115; kebbobed (632), 151; tongue (386), 109; 143 : hashed (580), 143 ; boiled (425), 115; boiled leg of (426), potted (885), 191. (581), 143 115; to boil a shoulder, with Oyster fritters, American recipe Pickle, a, for hams, beef, or pork oysters (427), 116: boiled neck (626), 150; loaves, American (868), 188; Indian (1690), 314 ; of (428), 116; boiled breast of, (53), 50; patties (736), 169; piccalilly (1691), 314; melon and caper sauce (429), 116; salsify of vegetable (832), 183; mangoes (1692), 314; cucumber shoulder of, baked, 116; breast sauce (284), 93; for a large mangoes (1693), 315; cucum- of. grilled (430). 116; stewed party (285), 93 ; soup (270), 90, ber (1694), 315; plums, like loin of (431), 116; to stew a for keeping and opening (178), olive (1695), 315; peach (1696), neck of (432), 117; breast of, 72; to feed (179), 73; stewed 315; walnut, black (1697), 316; and green peas (433), 117; cut (180), 73; scalloped (181), 73; mushroom (1698), 316; brown lets, with tomato sauce (434), French scalloped (182), 73; to mushroom (1699), 316; radish 117; cutlets (435-436), 117; stew, plain (183), 73; fried, to pod (1700), 316: French bean cutlets, à la Maintenon (437), garnish boiled fish (184), 73; (1701), 316; cauliflower (1702), 118; chops, broiled (438), 18; fritters (185), 73; in marinade 317 ; beetroot (1703), 317 ; chops, to stew (439), 118; hari- onion (1704), 317; capsicum cot of (440), 118; minced (441). PALESTINE SOUP (264),89. (1705), 317; gherkin (1706), 118; hashed (443). 119. I Palm-tree pudding (1136),230 317 ; tomato (1707), 317 ; bar- N ASTURTIUMS used as Pancake cream (1202), 239; berry (1708-1709), 317 ; red cab- capers (351), 104. French (1203), 240; French, bage (1710), 318. Neapolitan pudding, boiled with preserves (1204), 240; Pickling, rules to be observed in (1115), 227 ; pastry (1398), 270. ground rice (1205), 240 ; ginger (1688), 313. Neats' tongues, potted (884), 191; (1208), 240; Prussian (1209), Pigeon compote (677), 159 ; to to cure (881), 190. 240; Irish (1210), 240; New fricassee a (678), 159 ; pie, a Nectarines, to preserve (1633), England (1211). 241; with mar plain (740), 168 ; to truss (564), 304 ; to candy (1634), 304. malade (1212), 241, American, 141 ; to roast (565). 141; stuffed Nesselrode (1445), 277. plain (1213), 241; without lard (566), 141 ;, jugged, a simple Newcastle pudding (1113), 226. or butter (1214), 241 ; common recipe for (567), 141 ; to stew Newmarket pudding (1112), 226. (1215), 241 ; snow (1216), 241. (680), 159. Norfolk dumplings (1114), 227. Paper-hangings, to clean (1825), Pie, à la Don Pedro (716), 165. Normandy pippins (1674), 311.. Pigs' liver (670), 157; fry (671), Northumberland pudding (1110), Parsley, crisped (338), 101 ; sauce 157 ; kidneys (43) 49; feet and 226. | (279), 92; to keep for winter ears (44-45), 49; feet, soused · Nottingham pudding (1111), 226.. use (1712), 318. (46), 49; tongues (512), 131; Nougat (924), 198. Parsnips, boiled (805 179; fried pettitoes (513), 131; head, to Noyeau (1761), 326; honey (806), 179; fritters (807), 179; roast a (514), 131 ; head, boiled (1762), 326. boiled and browned, under (515), 131; cheek (516), 131 ; ATMEAL Porridge (8), 4 roast beef (808), 180; mashed Soyer's method of dressing a Odor delectabilia (1856), 346 (809), 180; stewed (810), 180. cheek (517), 131. Omelet (41), 48 ; ham or tongue Partridge, to truss a (574), 142; Pike, potted (899), 194; to boil (42), 48; soufflé, without va- to roast a (575), 142; salmi of (148), 68 ; to bake (149), 68 ; nilla (1284), 252; soufflé, in al. (576), 142 ; to pot (898), 192. i stewed (150),68; roasted (151),69 mould (1285), 252; glace (1286), Paste" for custards (918), 197; Pillau (697), 162. 252 ; with sweetmeats (1287), light, for tartlets (919), 197; Pineapple preserve (1680), 312; 252; sweet (1288), 253; soufflé croquante (920), 197 frangi-l to preserve, without cooking (1289), 253, pane (921), 197; brioche (922), (1681), 312; in brandy(1682),313 Omnibus pudding (1121), 227. I 197 ; pyramids of (953), 203 ; Pippins, frosted (1377), 266. Onion, brown, soup. (263) 89: Pastry, to ice or glaze (925), Pish pash (698), 162.“ common, sauce (306), 97 ; baked 198; icing, another way (926), Plaice, the filletted (121), 63 : to nish (811), 180; to stew, 198; for currant or raspberry boil (122), 63; to fry (123), 63. brown (812), 180 ; à la creme tart, to make (927), 198. Plain pudding, a (1122), 228. (813), 180; to stuff (814), 180; Pate aux choux (923), 198. Plate, to clean (1831), 344... for garnishing (333), 101. | Peach preserves (1635), 305 to Plum pudding, rich, without Orange chips (1603), 301 ; jelly, preserve (1636), 305; marma | four (1129), 229; cottage (1130), for invalids (1815), 333 ; pud- Iade (1637), 305. 229; plain (1131-1132), 229; a ding, (1116), 228; small (1117), Peahen, to truss a (603), 146; good plain, without eggs (1133), 227; and batter (1118), 227; 1 larded and glazed (604), 146. 229; pudding, Christmas (1127), wafers (1600), 300; wine (1736), Pears, to bake (1606), 301; stewed 228. 1598), 300; to (1607), 301 ; to preserve (1668), / Plums, stewed. French (1546). ice (1594), 298; to prepare, for 310; to preserve Jargonelle 300; to preserve (1638), 305; to dessert (1592), 298; to preserve, ), 310. preserve, for dessert (1639), 305 whole (1655), 308; marmalade Peas to boil, green (762), 173; Polka pudding (1123-1124), 228. e (1656), 308. pudding (1137), 230 ; purée of Poor man's soup (220), 81. Ormers, pickled (208), 77. green, for lamb cutlets (847), Porcupine pudding (1138), 230. Ornamental frosting (1477), 281. 185; to stew (763), 173; | Pork, to scald a sucking pig (489), Ox-cheek cheese (389), 110. stewed, with mint and lettuces 128 ; to make sage and onion Oxford pudding (1120), 227; (764), 173. stuffing for roast (489), 128 ; to sausages (520), 132; without Pepper pot (250), 87. roast (490), 128 ; to bake (491), skins (521), 132. Perch, to boil" (144), 68; fried 128 ; chine of, roasted (492), Ox-head, potted (891), 192; soup (145), 68 ; fish scallop (146), 68; 128; to boil a chine of (493). (237), 84 ; tail soup (238), 84; 1 to fry, plain (147), 68. 129; how to stuff a chine of heart, roasted (658), 155; tails, 'Pheasant, to truss a (577), 143;l (494), 129; to roast a leg of Coor p 1 - Index. 363 (495), 129; to roast a leg of,! (593), 145; to blanch rabbits, Sandwiches, chicken and ham the old-fashioned way, with fowls, &c., (592), 145. 1. (1428), 274; plain (1429), 275. stuffing (496), 129; to roast a Radishes (844), 184. Sauce for cabinet or souffle pud- loin of (497), 129; to roast a Raisin pudding, boiled (1157),233; dings (319), 98; for polka pud- spare-rib of (498), 129; griskin economical (1158), 233 ; baked ding (322), 99; tartare (314), 98; (499), 129; sausages (519), 132; 1 (1159), 233; wine (1730), 322. for any freshwater fish (289), 94. amskins, Dutch (1435), 275; | Sausages, 51 ; to fry (526), 133; (669), 157; pickled (510), 131; with ale (1436), 275; bread meat (523), 133. a hand of (511), 131; to boil a. (1437), 275 Saveloys (525), 132. leg of (504), 130; to pickle Rusk, egg (1570), 295. Scallop fish, or St. James's cockle (866-867), 188 ; (880), 190. | Raspberry vinegar (1768), 326;! (187), 74; scalloped (188), 74 ; Porter cup (1755), 325. jam (1630), 303 ; jelly (1623), 303 | baked (189), 74. Portland's, Duke of, pudding Reading sauce (349), 103. Scotch collops, white (650), 154 ; (1134), 229. Reindeer tongue, to boil (388) NIO brown (651), 154. Portugal pudding (112-). 228. Rhubarb marmalade (1627), 304; | Souffle pudding (1175), 235 ; va- Portuguese tart, to make (939), 200 and orange preserve (1628), 1 nilla (1176), 235; baked (1177), Pot au feu (221), 81. 304; pudding boiled (1119), 227; L 236 ; plain (1178), 236; ginger Potato pasty (717), 165; pie tart, to make (932), 199. (1179), 236; cream (1180), 236. (718), 165; purée of (846), 185; Riband wafers (1558). 293.. Seakale (828), 183; stewed (829), to prepare for garnishing (339), Rice, to boil, for currie (696), 161; 183: 102; to steam (745), 171 ; to croquettes of (1399), 270; and Semolina pudding (1164), 234. boil (746), 171; to boil, with pears (1378), 267; pudding, Sheep's kidneys (49-50), 50; kid- their skins on (747), 171 ; to plain (1142), 231 ; and apple | ney a la Tartar (639), 152; a la mash (748), 171; to boil new (1143), 231 ; plain boiled, for (749), 171 ; baked (750), 171; children" (1144), 231 ; without stewed (636), 152; head (445), fried (751), 171 ; ribbons (752) | eggs (1145), 231 ; with preserve 119; trotters (446-448), 119, 120. 171.; croquettes (753), 172; to (1146), 231; small (1147), 231; Sherbert cream (1758), 326; broil (754), 172 ; à la Maitre meringue (1148), 232; iced lemon 1759), 326; strawberry d'Hotel (755). 172; Kolcannon, (1149), 232 ; lemon (1150), 232; .(1760), 326. as dressed in Ireland (756), 172; croquettes of (1151), 232; snow Sherry cobler (1754), 325; excel- puffs (757), 172; to brown, balls (1372), 266; whole, in a lent English (1728), 322. under meat (758), 172 ; cones | mould (1261), 248. Shrimp sauce (287), 93. or loaves (759), 172 ; rolled, Roseberry pudding (1152), 233. Shrub (1742), 324; brandy or rum with sweet sauce (760), 172 ; Ratafia pudding (1153), 232; 1 (1743), 324. . with Parmesan cheese boiled (1154), 233 ; plain (1155), Silk or cloth, to take stains out of 173 ; pudding (1162), 234. 233; very rich (1156), 233... (1835), 344; to take grease out Prawns, to boil and serve (i90), 74 Rolls, iced (1563), 294 : Cheshire of (1836), 344; silk washing, or Preparation liquor (1851), 345. (1564), 294; French (19), 45.. *coloured prints, to wash (1838), Preserved ginger pudding (1060), koly-poly pudding, janl (1002), 344; to clean an old, dress 219. 222. (1839), 344. Pressed beef (390), 110. Rook pie (734), 168. Silver jelly (1793), 331. Prime pudding (1135), 230. "Puddings, black (527), 133 ; white 148. boil 'crimped (162), 70; to fry (528), 133; black, to broil (58), 51 Rumpsteak and oyster pie (720), (163), 70. Puff paste, a light (708), 164; 165. Sledmere gingerbread (1518), 287. common (709), 164; benton Smelts, to fry (124). 64; the (710). 164; very good (711), 164; CAGE AND ONION (317), French way (125), 64 ; potted a light (916), 197. 100. (903), 194. Puffs (944), 201.. Sago gruel (1813), 333 ; pudding Snipes, ragout of (679), 159. Pumpkin pudding (1126, 228 ; boiled (1162), 254; baked (1163), Snow (1374), 266; eggs (1375), 266. preserved (1643), 306. 234. Snowball for children (1160), 233. Punch that will keep for any Salad mixture (851) (852), 185 ; Snowdon pudding (1168), 234 ; length of time (1745), 324; another dressing (853), 186; sauce for (1169), 235. whisky (1746), 324; to make Italian sauce for (854), 186; Soap, a winter, for chapped or George IV.'s, milk (1747), 325. sauce (855), 186; Bohemia (856), rough hands (1845), 345 O UAIL, to truss a (610), 147; 186; chicken (857), 186; of Sole, curried (690), 161; filleted to roast a (611, 612), 147. chicken and celery (858), 186; (127), 64; cutlets of (128), 64; Quaking pudding (1139), 230. endive as a winter (859), 187; boiled (129), 64; fried (130), Quince pudding (1141), 231 ; to to make a, ascribed to the Rev. 64; fillets de, en gratin (131), 64 preserve whole (1683), 313; Sydney Smith (860), 187 ; lob Souffe, Milan (1266), 249 ; York marmalade (1684), 313; cheese | ster (861-863), 187, 188; Cana (1267), 249 ; omelet (1268), 249; (1685), 313. dian (864), 188. apple (1269), 249; apple, in Salmagundy Queen's pudding (1140), 230. paste (1270), 250; orange (1271), Salmon, Mayonnaise (1450), 276; 250 ; lemon (1272), 250 ; straw- DABBITS, to fricassee, white boiled (71), 55 ; middle slice of berry. (1273), 250 ; apricot or 1 (594), 145; to fricassee, (72), $5; pudding. (73), 55; strawberry (1274), 250; French brown (595), 145; pie, a plain broiled (74), 55 ; grilled, cutlets (1275), 250; punch (1276), 251. (728), 167; to pot (883), 191; (75), 55; fillets of (76), 55'; rice (1277), 251 ; in cases (1278) pudding (743), 170; brown, fried (57), 55; cold, 55;"home 251 ; a plain (1279), 251 ; ome- soup (251), 87; to truss roast made pickled (78), 56; pie (714), let aux comfitures (1280), 251 ; (587), 144; roast (588, 589), 164; kippered for breakfast friar's (1281), 251; cream (1282), 144; ragout of (590), 144 ; to 50; toasted (55), 50;/ 252; (1283), 252. truss boiled (591), 145; boiled grilled kippered (1432), 275. Soups, how to make, 77 ; to am I082 54