THE "ALL ABOUT IT" BOOKS. MRS. BEETON'S r Dictionary OF Every-day Cookery. +■ LONDON: S. O BEETON, 248, STRAND, W.C. 1865. MRS. BE ETON'S DICTIONARY OF EVERY-DAY COOKERY. I \ ] ! I \ \ \ \ \ . . I \ > i \ I 1 1 THE "ALL ABOUT IT" BOOKS. MRS. BEETON'S r D ICTIONARY OF Every-day Cookery. 4- LONDON: S. O BEETON, 248, STRAND, W.C. 1865. THE NEW YORK PUBLIC LIBRARY 811016 A ASTOR, LENOX AND . TILDEN FOUNDATIONS « 1935 L London: Cox Wyman, Classical and General Printers, Great Queen Street, W.C, PREFACE. The reasons for the publication of this Volume—the First of a Series of Practical Manuals which were to be called the "All About It" Books— were thus explained in a Prospectus issued a few months ago, and approvedby the late Mrs. S. O. Beeton :— ANY wishes have been expressed to the Authoress of the "Book of Household Management" that a volume of Recipes in Cookery should be written which could be sold at a price somewhere between the seven-and-sixpenny "Household Management," and the Shilling Cookery Book. Accordingly Mrs. Beeton has pre- pared a Collection of Recipes, and of other Practical Informa- y tion concerning the Dressing and Serving of Family Fare, v which, when completed, will be published, in serviceable S binding, at the price of Three Shillings and Sixpence. \ As Mistress, Cook, and Critic have declared that the details in Mrs. Beeton's larger work are so easy to understand, the Authoress has followed, in every Recipe printed in the present Dictionary, the same simple plan she originally used, is. Regarding, however, the arrangement of the Recipes, the Authoress has chosen the Dictionary form, believing an alphabetical arrangement to be the best for a book that is being constantly referred to. By the adoption of a very intelligible system, all cross reference, and that very dis- viii PREFACE. agreeable parenthesis (See So-and-so) is avoided, except in a very few instances. Where any warning as to what should not be done is likely to be needed, it is given, as well as advice as to what ought to be done. No pains have been thought too great to make little things clearly understood. Trifles constitute perfection. It is just the knowledge or ignorance of little things that usually makes the difference between the success of the careful and experienced housewife or servant, and the failure of her who is careless and inex- perienced. Mrs. Beeton has brought to her new offering to the Public a most anxious care to describe plainly and fully all the more difficult and recondite portions of Cookery, whilst the smallest items have not been "unconsidered trifles," but each Recipe and preparation have claimed minute attention. THE DICTIONARY OF COOOKY. ALMOND CAKE. Ingredients.—^ lb. of sweet almonds, 1 oz. of bitter almonds, 6 eggs, 8 table- spoonfuls of sifted sugar, 5 tablespoon- Ms of fine flour, the grated rind of 1 lemon, 3 oz. of butter. Mode.—Blanch and pound the almonds to a paste; separate the whites from the yolks of the eggs; beat the latter, and add them to the almonds. Stir in the sugar, flour, and lemon-rind; add the butter, which should be beaten to a cream; and, when all these ingredients are well mixed, put in the whites of the eggs, which should be whisked to a stiff froth. Butter a cake-mould, put in the mixture, and bake in a good oven from 1 \ to 1J hour. Time. —1| to 1J hour. Average cott, 2s. 6d. Seasonable at any time. ALMOND CHEESECAKES. Ingredients.—\ lb. of sweet almonds, 4 bitter ones, 3 eggs, 2 oz. of butter, the rind of {lemon, 1 tablespoonful of lemon- juice, 3 oz. of sugar. Mode.—Blanch and pound the almonds smoothly in a mortar, with a little rose or spring water; stir in the eggs, which should be well beaten, and the butter, which should be warmed; add the grated lemon-peel and juice, sweeten, and stir well until the whole is thoroughly mixed. Line some patty-pans with puff-paste, put in the mixture, and bake for 20 minutes, or rather less, in a quick oven. Time.—20 minutes, or rather less. Average cost, d. Sufficient for about 12 cheesecakes. ALMOND PASTE, for Second- Course Dishes. Ingredients.—1 lb. of sweet almonds, 6 bitter ones, 1 lb. of very finely-sifted sugar, the whites of 2 eggs. Mode.— Blanch the almonds, and dry them thoroughly; put them into a mortar, and pound them well, wetting them gradually with the whites of 2 eggs. When well pounded, put them into a small pre- serving-pan, add the sugar, and place the pan on a small but clear fire (a hot plate is better) ; keep stirring until the paste is dry, then take it oat of the pan, put it between two dishes, and, when cold, make it into any shape that fancy may dictate. Time.—£ hour. Average cost, 2s. 8d. for the above quantity. Sufficient for 3 small dishes of pastry. Seasonable at any time. ALMOND PUDDING, BakedJvery rich). Ingredients.—J lb. of almonds, 4 bitter ditto, 1 glass of sherry, 4 eggs, the rind and juice of i lemon, 3 oz. of butter, 1 pint of cream, 2 tablespoonfuls of sugar. Mode.—Blanch and pound the almonds to a smooth paste with the .water; mix these with the butter, which should be melted; beat up the eggs, grate the lemon-rind, and strain the juice; add these, with the cream, sugar, and wine, to the other ingredients, and stir them well together. When well mixed, put it into a pie-dish lined with puff-paste, and bake for ^ hour. To make this pudding more economically, substitute milk for the cream; but then add rather more than 1 oz. of finely- grated bread. Time.—£ to j hour. Average cost, 3s., with cream at Is. 6d. per pint. Sufficient for 4 or 5 persons. Seasonable at any time. ALMOND PUDDINGS, Small. Ingredients.—lb. of sweet almonds, 6 bitter ones, i lb. of butter, 4 eggs, 2 tablespoonfuls of sifted sugar, 2 table- spoonfuls of cream, 1 tablespoonful of brandy. Mode.—Blanch and pound the almonds to a smooth paste with a spoon- ful of water; warm the butter, mix tho THE DICTIONARY OF COOKERY. Almond Pufls SMALL ALMOND PUDDINGS. almonds with this, and add the other ingredients, leaving out the whites of 2 eggs, and be particular that these are well beaten. Mix well, but- ter some cups, half fill them, and bake the puddings from 20 minutes to J hour. Turn them out on a dish, and serve with sweet sauce, or with sifted sugar only. Time.—2(3 minutes to h hour. Average cost, 2s. Su fficient for 4 or 5 persons. Seasonable at any time. ALMOND PUFFS. Ingredients.—2 tablespoonfuls of flour, 2 oz. of butter, 2 oz. of pounded sugar, 2 oz. of sweet almonds, 4 bitter almonds. Mode.—Blanch and pound the almonds •in a mortar to a smooth paste; melt the butter, dredge in the flour, and add the sugar and pounded almonds. Bee.t the mixture well, and put it into cups or very tiny jelly-pots, which should be well buttered, and bake in a moderate oven. for about 20 minutes, or longer, should the puffs be large. Turn them out on a dish, the bottom of the puff uppermost, and serve. Time.—20 minutes. A verage cost, Hd. Sufficient for 2 or 3 persons. Seasonable at any time. ALMOND SOUP. Ingredients.—4 lbs. of lean beef or veal, a few vegetables as for Stock (see Stock), 1 oz. of vermicelli, 4 blades of mace, b' cloves, $ lb. of sweet almonds, the yolks of 6"eggs, 1 gill of thick cream, rather more than 3 quarts of water. Mode.—Boil thy beef or veal, vegetables, and spices gently in water that will cover them, till the gravy is very strong, and the meat very tender; then strain off the gravy, and set it on the fire with the specified quantity of vermicelli to 2 quarts. Let it boil till sufficiently cooked. Have ready the almonds, blanched and pounded very fine ; the yolks of the eggs boiled hard; mixing the almonds, whilst pounding, with a little of the soup, lest the latter should grow oily. Pound ijhem to a pulp, and keep adding to them,' by degrees, a little soup, until they are thoroughly mixed together* Let .the soup be "cool when mixing, and do it perfectly smooth. Strain it through a sieve, set it on the Anchovies, Fried fire, stir frequently, and serve hot. Just before taking it up, add the cream. Time. —From 4 to 5 hours to simmer meat and vegetables; 20 minutes to cook the ver- micelli. Average cost per quart, 2s. 3d. Seasonable all the year. Sufficient for 8 persons. ANCHOVY BUTTER. Ingredients.—To every lb. of butter allow 6 anchovies, 1 small bunch of parsley. Mode.—Wash, bone, and pound the anchovies well in a mortar; scald the parsley, chop it, and rub through a. sieve; then pound all the ingredients together, mix well, and make the butter into pats immediately. This makes a pretty dish, if fancifully moulded; for breakfast or supper, and should be gar- nished with parsley. A verage cost, Is. Sd. Sufficient to make 2"dishes, with 4 small pats each. Seasonable at any time. ANCHOVY SAUCE, for Fish. Ingredients.—4 anchovies, 1 oz. of butter, ^ pint of melted butter, cayenne to taste. Mode.—Bone the anchovies, and pound them in a mortar to a paste, with 1 oz. of butter. Make the melted butter hot, stir in the pounded anchovies and cayenne; simmer for 3 or 4 minutes; and, if liked, add a squeeze of lemon- juice. A more general and expeditious way of making this sauce is to stir in 1^ tablespoonfuls of anchovy essence to 2 pint of melted butter, and to add. seasoning to taste. Boil the whole up for 1 minute, and serve hot. Time. — 5 minutes. Average cost, Qd. for J pint. Sufficient, this quantity, for a brill, small turbot, 2 soles, &c. ANCHOVY TOAST. Ingredients.—Toast 2 or 3 slices of bread, or, if wanted very savoury, fry them in clarified butter, and spread on them the paste made by recipe for potted anchovies. Made mustard, . or av fe^ grains of cayenne, may be added to theV paste before laying it on the toast. ^ ■ ANCHOVIES, Fried. Ingredients.— 1 tablespoonful of oil, h a glass of white wine, sufficient flour to thicken; 12 anchovies. Mode.—Mix the oil and wine together, with sufficient flour to make them into a thickish paste; cleanse the anchovies, wipe them, dip- THE DICTIONARY OF COOKBEY. 3 Anchovies, Potted them in the paste, and fry of a nice brown colour. Time.—A hour. A verage cost, for this quantity, §d. Sufficient for 2 per- sons. 'Seasonable all the year. ANCHOVIES, Potted, or Anchovy Butter. Ingredients.—2 dozen anchovies, J., lb. of fresh butter. Mode.—Wash the an- • chovies thoroughly; bone and dry them, and pound them in a mortar to a paste. Mix the butter gradually with them, and rub the whole through a sieve. Put it by in small pots for use, and carefully ex- clude the air with a bladder, as it soon changes the colour of anchovies, besides spoiling them. To potted anchovies may be added pounded mace,, cayenne, and nutmeg to taste. APPLE CHARLOTTE, a very simple. Ingredients.—9 slices of bread and butter, about 6 good-sized apples, 1 tablespoonfal of minced lemon-peel, 2 tablespoonfuls of juice, moist sugar to taste. Mode.—Butter a pie-dish; place a layer of bread and butter, without the crust, at the bottom; then a layer of apples, pared, cored, and cut into thin slices; sprinkle over these a portion of the lemon-peel and juice, and sweeten with moist sugar. Place another layer of bread and butter, and then one of apples, proceeding in this manner until the dish is full; then cover it up with the peel of the apples, to preserve the top from browning or burning; bake in a brisk oven for rather more than j hour; tarn the charlotte on a dish, sprinkle sifted sugar over, and serve. Time.— J hour, or a few minutes longer. Aver- age cost,Is. Sufficient for 5 or 6 persons. Seasonable from August to March. APPLE CHEESECAKES. Ingredients.—i lb. of apple pulp, 1 lb. of sifted sugar, 1 lb. of butter, 4 eggs, the rind and juice of 1 lemon. Mode.— Pare, core, and boil sufficient apples to make A lb. when cooked; add to these the sugar, the butter, which should be melted, the eggs, leaving out 2 of the whites, and the grated rind and juice of 1 lemon; stir the mixture well; line some patty-pans with puff-paste; put in the mixture, and bake about 20 minutes.— Time.—About 20 minutes. Average cost, Apple Dumplings, Boiled for the above quantity, with the paste, Is. 6d. Sufficient for about 18 or 20 cheesecakes. Seasonable from August to March. APPLE CDSTABD, Baked. Ingredients.—1 dozen large apples, moist sugar to taste, 1 small teacupful of cold water, the grated rind of 1 lemon, 1 pint of milk, 4 eggs, 2 oz. of loaf sugar. Mode.—Peel, cut, and core the apples; put them into a lined saucepan with the cold water, and, as they beat, bruise them to a pulp; sweeten with moist sugar, and add the grated lemon-rind. When cold, put the fruit at the bottom of a pie-dish, and pour over it a custard, made with the above proportion of milk, eggs, and sugar; grate a little nutmeg over the top, place the dish in a moderate oven, and bake from 25 to 35 minutes. The above proportions will make rather a large dish. Time.—25 to 35 minutes. Average cost,Is. (id.,if fruit has to be bought. Sufficient for 6 or 7 persons. Seasonable from August to March. APPLE DUMPLINGS, Baked (a Plain Family Dish). Ingredients.—6 apples, suet-crust, su- gar to taste. Mode.—Pare and take out the cores of the apples with a scoop, and make a suet-crust with 4 lb. of flour to 6 oz. of suet; roll the apples in the crust, previously sweetening them with moist sugar, and taking care to join the paste nicely. When they are formed into round balls, put them on a tin, and bake them for about J,hour, or longer, should the apples be very large; arrange them pyramidically on a dish, and sift over them some pounded white sugar. These may be made richer by using puff-paste instead of suet-crust. Time.—From b to 1 hour, or longer. Average cost, l\d. each. Sufficient for 4 persons. Seasonable from August to March, but flavourless after the end of January. APPLE DUMPLINGS, Boiled. Ingredients.—6 apples, suet-crust, su- gar to taste. Mode.—Pare and take out the cores of the apples with a scoop; sweeten, and roll each apple in a piece of crust, made with J lb. of flour to 6 oz. of suet, and be particular that the paste is nicely joined. Put the dumplings into floured cloths, tie them securely, 4 THE DICTIONARY OF COOKERY. Apple Fritters and place them in boiling water. Keep them boiling from j to 1 hour; remove the cloths, and send them hot and quickly to table. Dumplings boiled in knitted cloths have a very pretty appearance when they come to table. The cloths should be made square, just large enough to hold one dumpling, and should be knitted in plain knitting, with very coarse cotton. Time.—J to 1 hour, or longer should the dumplings be very large. Average cost, \d. each. Sufficient for 4 persons. Seasonable from August to March, but flavourless after the end of January. APPLE PB.ITTEBS. Ingredients-For the batter, 2 table- spoonfuls of flour, sh,.oz. of butter, i saltspoonful of salt, 2 eggs, milk, 4 medium-sized apples, hot lard or clari- fied beef-dripping. Mode.—Break the eggs, dividing the whites from the yolks, and beat them separately. Put the flour into a basin, stir in the butter, which should be melted to a cream; add the salt, and moisten with sufficient warm milk to make it of a proper consistency, that is to say, a batter that will drop from the Spoon.' Stir this well, rub down anv lumps that may be seen, add the yolks and then the whites of the eggs, which have been previously well whisked; beat up the batter for a few minutes, and it is ready for use. Now peel and cut the apples into rather thick whole slices, without dividing them, and stamp out the middle of each slice, where the core is, with a cutter. Throw the slices into the batter; have ready a pan of boiling lard or clarified dripping; take out the pieces of apple one by one, put them into the hot lard, and fry a nice brown, turning them when required. When done, lay them on a piece of blotting-paper before the fire, to absorb the greasy moisture; then dish on a white d'oyley, piling the fritters one above the other; strew over them some pounded sugar, and serve very hot. The flavour of the fritters would be very much improved by soaking the pieces of apple in a little wine, mixed with sugar and lemon-j uice, for 3 or 4 hours before wanted for table; the batter, also, is better for being mixed some hours before the fritters are made. Time.—From 7 to 10 minutes to fry the fritters; 5 minutes to drain them. Average cost, Sd. Sufficient Apple Jelly for 4 or 5 persons. Seasonable from August to March. APPLE JAM. Ingredients.—To every lb. of fruit weighed after being pared, cored, and sliced, allow j lb. of preserving-sugar, the grated rind of 1 lemon, the juice of i lemon. Mode.—Peel the apples, core and slice them very thin, and be particu- lar that they are all the same sort. Put them into a jar, stand this in a saucepan of boiling water, and let the apples stew until quite tender. Previously to putting the fruit into the jar, weigh it, to ascertain the proportion of sugar that may be required. Put the apples into a preserving-pan, crush the sugar to small lumps, and add it, with the grated lemon-rind and juice, to the apples. Simmer these over the fire for J hour, reckoning from the time the jam begins to simmer properly; remove the scum as it rises, and, when the jam is done, put it into pots for use. Place a piece of oiled paper over the jam, and, to exclude the air, cover the pots with tissue paper dipped in the white of an egg, and stretched over the top. This jam will keep good for a long time. Time.—From 3 to 4 hours to stew in the jar; ^ hour to boil after the jam begins to simmer. Average cost, for this quantity, 5s. Suf- ficient.—7 or 8 lbs. of apples for 6 pots of jam. Seasonable.—Make this in Septem- ber, October, or November, when apples can be bought at a reasonable price. APPLE JELLY. Ingredients.—To 6 lbs. of apples allow 3 pints of water; to every quart of juice allow 2 lbs. of loaf sugar;—the juice of J lemon. Mode.—Pare, core, and cut the apples into slices, and put them into a jar, with water in the above proportion. Place them in a cool oven, with the jar well covered, and, when the juice is thoroughly drawn and the apples are quite soft, strain them through a jelly- bag. To every quart of juice allow 2 lbs. of loaf sugar, which should be crushed to small lumps, and put into a preserving- pan with the juice. Boil these together for rather more than J hour, remove the scum as it rises, add the lemon-juice just before it is done, and put the jelly into pots for use. This preparation is useful for garnishing sweet dishes, and may be turned out for dessert. Time.—The THE DICTIONARY OF COOKERY. 5 Apple Jelly apples to be put in the oven overnight, and left till morning; rather more than •3 hour to boil the jelly. Average cost, for this quantity, h. Sufficient for 6 small pots'of jelly. Seasonable.—This should be made in September, October, or November. APPLE JELLY. Ingredients.—Apples, water; to every pint of syrup allow J lb. of loaf sugar. Mode.—Pare and cut the apples into pieces, remove the cores, and put them in a preserving-pan with sufficient cold water to cover them. Let them boil for an hour; then drain the syrup from them through a hair sieve or jelly-bag, and measure the juice; to every pint allow Jib. of loaf sugar, and boil these together for i'- hour, removing every particle of scum as it rises, and keeping the jelly well stirred, that it may not burn. A little lemon-rind may be boiled with the apples, and a small quantity of strained lemon-juice may be put in the jelly just before it is done, when the flavour is liked. This jelly may be ornamented with preserved greengages, or any other preserved fruit, and will turn out very prettily for dessert. It should be stored away in small pots. Time.—1 hour to boil the fruit and water; j hour to boil the juice with the sugar. Average cost, for b' lbs. of apples, with the other in- gredients in proportion, 3s. Sufficient for 6 small pots of jelly. Seasonable.— Make this in September, October, or November. APPLE JELLY, Clear, for imme- diate Eating. Ingredients.—2 dozen small apples, 1J pint of spring-water; to every pint of juice allow klb. of loaf sugar,oz. of isinglass, the rind of J lemon. Mode.— Pare, core, and cut the apples into quarters, and boil them, with the lemon- peel, until tender; then strain off the apples, and run the juice through a jelly- bag; put the strained juice, with the sugar and isinglass, which has been pre- viously boiled in i pint of water,*into a lined saucepan or preserving-pan; boil all together for about J hour, and put the jelly into moulds. When this jelly is clear, and turned out well, it makes a pretty addition to the supper-table, with a little custard or whipped cream round Apple Pudding it: a little lemon-juice improves the flavour, but it is apt to render the jelly muddy and thick. If required to be kept any length of time, rather a larger pro- portion of sugar must be used. Time.— About 1 hour to boil the apples; h hour the jelly. Average costt 2s. Sufficient for 1 J-pint mould. Seasonable from August to March. APPLE JELLY, Thick, or Marma- lade, for Entremets or Dessert Dishes. Ingredients.—Apples; to every lb. of pulp allow J lb. of sugar, ^ teaspoonful of minced lemon-peel. Mode.—Peel, core, and boil the apples with only suf- ficient water to prevent them from burn- ing; beat them to a pulp, and to every lb. of pulp allow the above proportion of sugar in lumps. Dip the lumps into APPLE JELLY, STUCK WITH ALHOIfDS. water; put these into a saucepan, and boil till the syrup is thick and can be well skimmed; then add this syrup to the apple pulp, with the minced lemon- peel, and stir it over a quick fire for about 20 minutes, or till the apples cease to stick to the bottom of the pan. The jelly is then done, and may be poured into moulds which have been previously dipped in water, when it will turn out nicely for dessert or a side dish; for the latter, a little custard should be poured round, and it should be gar- nished with strips of citron or stuck with blanched almonds. Time.—From J, to | hour to reduce the apples to a pulp; 20 minutes to boil after the sugar is added. Sufficient.—l^lb. of apple pulp sufficient for a small mould. Seasonable from August to March; but is best and cheapest in September, October, or November. APPLE PUDDING, Web Baked. Ingredients.—£ lb. apple pulp, H.lb. of loaf sugar, 6 oz. of butter, the rind of 1 6 THE DICTIONARY OF COOKERY. Apple Pudding lemon, 6 eggs, puff-paste. Mode.—Peel, core, and cut the apples, as for sauce; put them into a stewpan, with only just sufficient water to prevent them from burning, and let them stew until reduced to a pulp. Weigh the pulp, and to every b lb. add the sifted sugar, grated lemon- rind, and 6 well-beaten eggs. Beat these ingredients well together; then melt the butter, stir it to the other things, put a border of puff-paste round the dish, and bake for rather more than ^ hour. The butter should not be added until the pudding is ready for the oven. Time.—■ ^ to | hour. Average cost, Is. lOrf. Suffi- cient for 5 or 6 persons. Seasonable from August to March. APPLE PUDDING, Baked. Ingredients. —12 large apples, 6 oz. of moist sugar, ^ lb. of butter, 4 eggs, 1 pint of bread crumbs. Mode.—Paro, core, and cut the apples, as for sauce, and boil them until reduced to a pulp: then add the butter, melted, and the eggB, which should bo well whisked. Beat up the pudding for 2 or 3 minutes; butter a pie- dish; put in a layer of bread crumbs, ■ then the apple, and then another layer of bread crumbs; flake over these a few tiny pieces of butter, and bake for about f, hour. A very good economical pudding made be made merely with apples, boiled and sweetened, with the addition of a few strips of lemon-peel. A layer of bread crumbs should be placed above and below the apples, and the pudding baked for ^ hour. Time.—About £ hour. Aver- age cost,. u6d. Sufficient for 5 or 6 persons. Seasonable from August to March. APPLE PUDDING, Baked (Very Good). Ingredients.—5 moderate-sized apples, 2 tablespoonfuls of finely-chopped suet, 3 eggs, 3 tablespoonfuls of flour, 1 pint of milk, a little grated nutmeg. Mode. — Mix the flour to a smooth batter with the milk; add the eggs, which should be well whisked, and put the latter into a well-buttered pie-dish. Wipe the apples clean, but do not pare them; cut them in halves, and take out the cores; lay them in the batter, rind uppermost; shake the suet on the top, over which also grate a little nutmeg; bake in a moderate oven for an hour, and cover, Apple Sauce when served, with sifted loaf sugar. This pudding is also very good with the apples pared, sliced, and mixed with the batter. Time.—1 hour. Average cost, 9d. Sufficient for 5 or 6 persons. APPLE PUDDING, Boiled. Ingredients.—Suet crust, apples, sugar to taste, 1 small teaspoonful of finely- minced lemon-peel, 2 tablespoonfuls of lemon-juice. Mode.—Make a butter or suet crust by either of the given recipes, using for a moderate-sized pudding from t to 1 lb. of flour, with the other ingre- dients in proportion. Butter a basinI line it with some paste; pare, core, and cut the apples into slices, and fill the basin with these; add the sugar, the lemon-peel and juice, and cover with crust; pinch the edges together, flour the cloth, place it over the pudding, tie it securely, and put it into plenty of fast- boiling water ; let it boil from N to 3 hours; then turn it out of the basin and send to table quickly. Apple puddings may also be boiled in a cloth without a basin; but, when made in this way, must be served without the least delay, as the crust soon becomes heavy. Apple pudding is a very convenient dish to have when the dinner-hour is rather uncertain, as it does not spoil by being boiled an extra hour; care, however, must be taken to keep it well covered with water all the time, and not to allow it to stop boiling. Time.—From 2J to 3 hours, according to the quality of the apples. Average cost, lOd. Sufficient, made with 1 lb. of flour, for 7 or 8 persons. Seasonable from August to March; but the apples become flavour- less and scarce after February. APPLE SAUCE, for Geese, Pork, &c. Ingredients. — 6 good-sized apples, sifted sugar to taste, piece of butter the size of a walnut; water. Mode.—Pare, core, and quarter the apples, and throw them into cold water to preserve their whiteness. Put them in a saucepan, with sufficient water to moisten them, and boil till soft enough to pulp. Beat them up, adding sugar to taste, and a small piece of butter. This quantity is sufficient for a good-sized tureen. Time.—According to the apples, about j hour. Average cost, id. Sufficient, this quantity, for a goose or couple of ducks. THE DICTIONARY OF COOKERY. 7 Apple Snow APPLE SNOW (a pretty Supper Dish). Ingredients. — 10 good-sized apples, the whites of 10 eggs, the rind of 1 lemon, \ lb. of pounded sugar. Mode. —Peel, core, and cut the apples into quarters, and put them into a saucepan with the lemon-peel, and sufficient water to prevent them from burning,—rather less than i pint. When they are tender, take out the peel, beat them into a pulp, let them cool, and stir them to the whites of the eggs, which should be pre- viously beaten to a strong froth. Add the sifted sugar, and continue the whisk- ing until the mixture becomes quite stiff, and either heap it on a glass dish or serve it in small glasses. The dish may be garnished with preserved barberries or strips of bright-coloured jelly, and a dish of custards should be served with it, or a jug of cream. Time.—From 30 to 40 minutes to stew the apples. Average cost, Is. 6d. Sufficient to fill a moderate- sized glass dish. Seasonable from August to March. APPLE SNOWBALLS. Ingredients. — 2 teacupfuls of rice, apples, moist sugar, cloves. Mode.— Boil the rice and milk until three-parts done ; then strain it off, and pare and core the apples without dividing them. Put a small quantity of sugar and a clove into each apple, put the rice round them, and tie each ball separately in a cloth. Boil until the apples are tender; then take them up, remove the cloths, and serve. Time.—J hour to boil the rice separately; !j to 1 hour with the apple. Seasonable from August to March. APPLE SOUFFLE. Ingredienls.S oz. of rice, 1 quart of milk, the rind of }2 lemon, sugar to taste, the yolks of 4 eggs, the whites of 6, lh oz. of butter, 4 tablespoonfuls of apple mar- malade. Mode.—Boil the milk with the lemon-peel until the former is well flavoured; then strain it, put in the rice, and let it gradually swell over a slow fire, adding sufficient sugar to sweeten it nicely. Then crush the rice to a smooth gulp with the back of a wooden spoon; ne the bottom and sides of a round cake-tin with it, and put it into the oven to set; turn it out of the tin dexterously, Apple Tart and be careful that the border of rice is firm in every part. Mix with the marma- lade the beaten yolks of eggs and the butter, and stir these over the fire until the mixture thickens. Take it off the fire; to this add the whites of the eggs, which should be previously beaten to a strong froth ; stir all together, and put it into the rice border. Bake in a moderato oven for about J hour, or until the souffle1 rises very light. It should be watched, and served instantly, or it will immediately fall after it is taken from the oven. Time. —\ hour. Average cost, Is. 8d. Sufficient for 4 or 5 persons. Seasonable from August to March. APPLE TAKT or PIE. Ingredients. — Puff-paste, apples; to every lb. of unpared apples allow 2 oz. of moist sugar, h teaspoonful of finely- minced lemon-peel, 1 tablespoonful of lemon-juice. Mode.—Make puff-paste by either of the given recipes, with h lb. of flour; place a border of it round the edge of a pie-dish, and fill the dish with apples pared, cored, and cut into slices ; sweeten with moist sugar, add the lemon-peel and juice, and 2 or 3 tablespoonfuls of water; cover with crust, cut it evenly round close to the edge of the pie-dish, and bake in a hot oven from i to J hour, or rather longer, should the pie be very large. When it is three-parts done, take it out of the oven, put the white of an egg on a plate, and, with the blade of a knife, whisk it to a froth; brush the pie over with this, then sprinkle upon it some sifted sugar, and then a few drops of water. Put the pie back into the oven, and finish baking, and be particularly careful that it does not catch or burn, which it -is very liable to do after the crust is iced. If made with a plain crust, the icing may be omitted. Many things are suggested for the flavouring of apple pie; some say 2 or 3 tablespoonfuls of beer, others the same quantity of sherry, which very much improve the taste; whilst the old-fashioned addition of a few cloves is, by many persons, preferred to anything else, as also a few slices of quince. Time.—J hour before the crust is iced; 10 to 15 minutes afterwards. Average cost, 9d. Sufficient.—Allow 2 lbs. of apples to a tart for 6 persons. Seasonable from August to March; but the apples become flavourless after February. THE DICTIONARY OF COOKERY. Apple Tart APPLE TART (Creamed). Mode.—Make an apple tart by the preceding recipe, with the exception of omitting the icing. When the tart is baked, cut out the middle of the lid or crust, leaving a border all round the dish. Fill up with a nicely-made boiled cus- tard, grate a little nutmeg over the top, and the pie is ready for table. This tart is usually eaten cold; is rather an old-fashioned dish, but, at the same time, extremely nice. Time.—1 to j hour. Average cost, Is. 3d. Sufficient for 5 or 6 persons. Seasonable from August to March. APPLE TBIFLE (a Supper Dish). Ingredients.—10 good-sized apples, the rind of ^ lemon, 6 oz. of pounded sugar, J,pint of milk, J,pint of cream, 2 eggs, whipped cream. Mode.—Peel, core, and cut the apples into thin slices, and put them into a sauce- pan with 2 tablespoonfuls of water, the sugar, and minced lemon-rind. Boil all together until quite tender, and pulp the apples through a sieve; if they should not be quite sweet enough, add a little more sugar, and put them at the bottom of the dish to form a thick layer. Stir together the milk, cream, and eggs, with a little sugar, over the fire, and let the mixture thicken, but do not allow it to reach the boiling-point. When thick, take it off the fire ; let it cool a little, then pour it over the apples. Whip some cream with sugar, lemon-peel, &c, the same as for other trifles; heap it high over the custard, and the dish is ready for table. It may be garnished as fancy dictates, with strips of bright apple jelly, slices of citron, ka. Time.—From 30 to 40 minutes to stew the apples; 10 minutes to stir the custard over the fire. Average cost, 2s., with cream at Is. (id. per pint. Sufficient for a moderate-sized trifle. Seasonallefrom August to March. APPLES a la Portugaise. Ingredients.—8 good boiling apples, b, pint of water, 6 oz. of sugar, a layer of apple marmalade, 8 preserved cher- ries, garnishing of apricot jam. Mode.— Peel the apples, and, with a scoop, take out the cores; boil the fruit in the above proportion of sugar and water, without being too much done, and take care the apples do not break. Have ready Apples and Bice some apple marmalade; cover the bottom of a glass dish with this, level it, and lay the apples in a sieve to drain; pile them neatly on the marmalade, raising them in the centre, and place a preserved cherry in the middle of each. Garnish with strips of candied citron or apricot jam, and the dish is ready for table. Time.—From 20 to 30 minutes to stew the apples. Average cost, Is. 3d. Suf- ficient for 1 entremets. Seasonable from August to March. APPLES, Buttered (Sweet Entre- mets). Ingredients.-—Apple marmalade or 7 good boiling apples, J pint of water, fr om of sugar, 2 oz. of butter, a little apricot jam. Mode.—Pare the apples, and take out the cores with a scoop; boil up the sugar and water for a few minutes; then lay in the apples and sim- mer them very gently until tender, taking care not to let them break. Have ready sufficient marmalade made by the recipe for Apple Marmalade, fla- voured with lemon, to cover the bottom of the dish; arrange the apples on this with a piece of butter placed in each, and in between them a few spoonfuls of apricot jam or marmalade; put the dish in the oven for 10 minutes, then sprinkle over the top sifted sugar, and either brown it before the fire or with a salamander, and serve hot. The syrup that the apples were boiled in should be saved for another time. Time.—From 20 to 30 minutes to stew the apples very gently, 10 minutes in the oven. Average cost, Is. 6d. Sufficient for 1 entremets. APPLES and BICE (a Plain Dish). Ingredients.—8 good-sized apples, 3 oz. of butter, the rind of A lemon minced very fine, 6 oz. of rice, 1^ pints of milk, sugar to taste, J teaspoonful of grated nutmeg, 6 tablespoonfuls of apricot jam. Mode.—Peel the apples, halve them, and take out the cores; put them into a stewpan with the butter, and strew suffi- cient sifted sugar over to sweeten them nicely, and add the minced lemon-peel. Stew the apples very gently until tender, taking care they do not break. Boil the rice, with the milk, sugar, and nutmeg, until soft, and, when thoroughly done, dish it, piled high in the centre; arrange the apples on it, warm the apricot jam, THE DICTIONARY OP COOKERY. 9 Apples and Bice pour it over the whole, and serve hot. Time.—About 30 minutes to stew the apples very gently; about j hour to cook the rice. Average cost, Is. Qd. Sufficient for 5 or 6 persons. Seasonable from August to March. APPLES AND BICE (a pretty Dish of). Ingredients.—6 oz. of rice, 1 quart of milk, the rind of ^ lemon, sugar to taste, | saltspoonful of salt, 8 apples, J lb. of sugar, \ pint of water, J pint of boiled custard. Mode.—Flavour the milk with lemon-rind, by boiling them together for a few minutes; then take out the peel, and put in the rice, with sufficient sugar to sweeten it nicely, and boil gently until the rice is quite soft; then let it cool. In the meantime pare, quarter, and core the apples, and boil them until tender in a syrup made with sugar and water in the above proportion ; and, when soft, lift them out on a sieve to drain. Now put a middling-sized gallipot in the centre of a dish; lay the rice all round till the top of the gallipot is reached; smooth the rice with the back of a spoon, and stick the apples into it ui rows, one row sloping to the right, and the next to the left. Set it in the oven to colour the apples; then, when required for table, remove the gallipot, garnish the rice with preserved fruits, and pour in the middle sufficient custard, made by the recipe for boiled custard, to be level with the top of the rice, and serve hot. Time.—From 20 to 30 minutes to stew the apples; ^ hour to simmer the rice; \ hour to bake. Average cost Is. 6d. Sufficient for 5 or 6 persons. Seasonable from August to March. APPLES, Compote of (Soyer's Becipe,—a Dessert Dish). Ingredients.—6 ripe apples, 1 lemon, i lb. of lump sugar, J pint of water. Mode.—Select the apples of a moderate size, peel them, cut them in halves, re- move the cores, and rub each piece over with a little lemon. Put the sugar and water together into a lined saucepan, and let them boil until forming a thickish syrup, when lay in the apples with the rind of the lemon cut thin, and the juice of the same. Let the apples simmer till tender; then take them out very carefully, drain them on a sieve, and Apples, Elanc of COMPOTE OP APPLES. reduce the syrup by boiling it quickly for a few minutes. When both are cold, arrange the apples neatly on a glass dish, pour over the syrup, and garnish with strips of green ange- lica or can- died citron. Smaller apples may be dressed in the same manner: they should not be divided in half, but peeled, and the cores pushed out with a vegetable-cutter. Time.—■ 10 minutes to boil the sugar and water together; from 20 to 30 minutes to sim- mer the apples. Average cost, 6d. Suffi- cient for 4 or 5 persons. Seasonable from August to March. APPLES, Elanc of; or Apples in a raised Crust. (Sweet Entremets.) Ingredients.—J lb. of short crust, 9 moderate-sized apples, the rind and juice of i lemon, ^lb. of white sugar, J pint of water, a few strips of candied citron. Mode.—Make a plain stiff short crust, roll it out to the thickness of ^ inch, and butter an oval mould ; line it with the crust, and press it carefully all round the sides, to obtain the form of the mould, but be particular not to break the paste. Pinch the part that just rises above the mould with the paste- pincers, and fill the case with fiour; bake it for about J hour; then take it out of the oven, remove the flour, put the case back in the oven for another | hour, and do not allow it to get scorched. It is now ready for the apples, which should be prepared in the following manner: peel, and take out the cores with a small knife, or a scoop for the purpose, without dividing the apples; put them into a small lined saucepan, j ust capable of holding them, with sugar, water, lemon- juice and rind, in the above proportion. Simmer them very gently until tender; then take out the apples, let them cool, arrange them in the rlanc or case, and boil down the syrup until reduced to a thick jelly; pour it over the apples, and garnish with a few slices of candied citron. A more simple flanc may be made by rolling out the paste, cutting the bottom of a round or oval shape, and then a narrow strip for the sides: these should be stuck on with the white of an THE DICTIONARY OF COOKERY. 11 Apples, to preserve garnish the tops of the apples with a bright-coloured marmalade, jelly, or the white of an egg beaten to a strong froth, with a little silted sugar. Time.—From 30 to 50 minutes to bake the apples. Average cost, Is., with the garnishing. Sufficient for 4 or 5 persons. Seasonable from August to March. APPLES, to preserve, in Quarters (in imitation of Ginger). Ingredients.—To every lb. of apples allow J lb. of sugar, 1A oz. of the best white ginger; 1 oz. of ginger to every j pint of water. Mode.—Peel, core, and quarter the apples, and put the fruit, sugar, and ginger in layers into a wide- mouthed jar, and let them remain for 2 days; then infuse 1 oz. of ginger in ^ pint of boiling water, and cover it closely, and let it remain for 1 day: this quantity of ginger and water is for 3 lbs. of apples, with the other ingredients in proportion. Put the apples, &c, into a preserving- pan with the water strained from the ginger, and boil till the apples look clear and the syrup is rich, which will be in about an hour. The rind of a lemon may be added just before the apples have finished boiling; and great care must be taken not to break the pieces of apple in putting them into the jars. Serve on glass dishes for dessert. Time.— 2 days for the apples to remain in the jar with sugar, &c.; 1 day to infuse the ginger; about 1 hour to boil the apples. Average cost, for 3 lbs. of apples, with the other ingredients in proportion, 2s. 3d. Sufficient.—Z lbs. should fill 3 moderate-sized jars. Seasonable.—This should be made in September, October, or November. APPLES, Stewed, and Custard (a pretty Dish, for a Juvenile Supper). Ingredients. —7 good-sized apples, the rind of J lemon or 4 cloves, ^ lb. of sugar, ^ pint of water, £ pint of custard. Mode. —Pare and take out the cores of the apples, without dividing them, and, if possible, leave the stalks on; boil the sugar and water together for 10 minutes; then put in the apples with the lemon- rind or cloves, whichever flavour may be preferred, and simmer gently until they are tender, taking care not to let them break. Dish them neatly on a glass dish, reduce the syrup by boiling it Apricot Jam quickly for a few minutes, let it cool a little; then pour it over the apples. Have ready quite J pint of custard made by the recipe for "Boiled Custard; pour it round, but not over, the apples when they are quite cold, and the dish is ready for table. A few almonds blanched and cut into strips, and stuck in the apples, would improve their appearance. Time. —From 20 to 30 minutes to stew the apples. Average cost, Is. Sufficient to fill a large glass dish. Seasonable from August to March. APEICOT CREAM. Ingredients.—12 to 16 ripe apricots, ^ lb. of sugar, 1J pint of milk, the yolks of 8 eggs, 1 oz. of isinglass. Mode.—Divide the apricots, take out the stones, and boil them in a syrup made with ^ lb. of sugar and \ pint of water, until they form a thin marmalade, which rub through a sieve. Boil the milk with the other | lb. of sugar, let it cool a little, then mix with it the yolks of eggs which have been previously well beaten; put this mixture into a jug, place this jug in boiling water, and stir it one way over the fire until it thickens; but on no account let it boil. Strain through a sieve, add the isinglass, previously boiled with a small quantity of water, and keep stirring it till nearly cold ;■ then mix the cream with the apricots; stir well, put it into an oiled mould, and, if convenient, set it on ico; at any rate, in a very cool place. It should turn out on the dish without any difficulty. In winter-time, when fresh apricots are not obtainable, a little jam may be substituted for them. Time.— From 20 to 30 minutes to boil the apricots. Average cost, 3s. 6d. Sufficient to fill a quart mould. Seasonable in August, September, and October. * % APEICOT JAM, or Marmalade. Ingredients.—To every lb. of ripe apricots, weighed after being skinned and stoned, allow 1 lb. of sugar. Mode. —Pare the apricots, which should be ripe, as thinly as possible, break them in half, and remove the stones. Weigh the fruit, and to every lb. allow the same propor- tion of loaf sugar. Pound the sugar very finely in a mortar, strew it over the apricots, which should be placed on dishes, and let them remain for 12 ,hours. Break the stones, blanch the kernels, and put them with the sugar and fruit into a THE DICTIONARY OF COOKEBY. Apricot Pudding preserving-pan. Let these simmer very gently until clear; take out the pieces of apricot singly as they become so, and, as fast as the scum rises, carefully remove it. Put the apricots into small jars, pour over them the syrup and kernels, cover the jam with pieces of paper dipped in the purest salad-oil, and stretch over the top of the jars tissue paper, cut about 2 inches larger and brushed over with the white of an egg: when dry, it will be perfectly hard and air-tight. Time.—12 hours, sprinkled with sugar; about \ hour to boil the jam. Average cost.—When cheap, apricots may be purchased for preserving at about Is. 6d. per gallon. Sufficient.—10 lbs. of fruit for 12 pots of jam. Seasonable.—Make this in August or September. APEICOT PUDDING, Baked. Ingredients.—12 large apricots, J pint of bread crumbs, 1 pint of milk, 3 oz. of pounded sugar, the yolks of 4 eggs, 1 glass of sherry. Mode.—Make the milk boiling hot, and pour it on to the bread crumbs; when half cold, add the sugar, the well-whisked yolks of the eggs, and the sherry. Divide the apricots in half, scald them until they are soft, and break them up with a spoon, adding a few of the kernels, which should be well pounded in a mortar; then mix the fruit and other ingredients together, put a border of paste round the dish, rill with the mix- ture, and bake the pudding from J to ^ hour. Time.—.J to J hour. Average cost, in full season, Is. Gd. Svfficient for 4 or 5 persons. Seasonable in August, September, and October. APEICOT TAET. Ingredients.—12 or 14 apricots, sugar to taste, puff-paste or short crust. Mode.—Break the apricots in half, take out the stones, and put them into a pie- dish, in the centre of which place a very small cup or jar, bottom uppermost; sweeten with good moist sugar, but add no water. Line the edge of the dish with paste, put on the cover, and ornament the pie in any of the usual modes. Bake from h to j hour, according to size; and if puff-paste is used, glaze it about 10 minutes before the pie is done, and put it into the oven again to set the glaze. Short crust merely requires a little sifted sngar sprinkled over it before being sent Apricots, Piano of to table. Green apricots make very good tarts, but they should be boiled with a little sugar and water before they are covered with the crust. Time.—J to j hour. Average cost, in full season, Is. Sufficient for 4 or 5 persons. Seasonable in August, September, and October; green ones rather earlier. APEICOTS, Compote of (an elegant Dish). Ingredients.— $ pint of syrup (see Syrup), 12 green apricots. Mode.— Make the syrup by the given recipe, and, when it is ready, put in the apricots whilst the syrup is boiling. Simmer them very gently until tender, taking care not to let them break; take them out carefully, arrange them on a glass dish, let the syrup cool a little, pour it over the apricots, and, when cold, serve. Time.—From 15 to 20 minutes to simmer the apricots. Average cost, 9d. Suffi- cient for 4 or 5 persons. Seasonable in June and July, with green apricots. APEICOTS, Plane of, or Compote of Apricots in a Baised Crust (Sweet Entremets). Ingredients.—§ lb. of short crust (see Crust), from 9 to 12 good-sized apricots, pint of water, % lb. of sugar. Mode.— ake a short crust by the given recipe, and line a mould with it. Boil the sugar and water together for 10 minutes; halve the apricots, take out the stones, and simmer them in the syrup until ten- der; watch them carefully, and take them up, for fear they should break. Arrange them neatly in the flanc or case; boil the syrup until reduced to a jelly; pour it over the fruit, and serve either hot or cold. Greengages, plums of all kinds, peaches, &c, may be done in the same manner, as also currants, raspberries, gooseberries, strawberries, &c. ; but with the last-named fruits, a little currant- juice added to them will be found an improvement. Time.—Altogether, 1 hour to bake the flanc, from 15 to 20 minutes to simmer the apricots. Average cost, Is. Gd. Sufficient for 1 entremets or side-dish. Seasonable in July, August, and September. The pretty appearance of this dish de- pends on the fruit being whole; as each apricot is done, it should be taken out of the syrup immediately. •l M THE DICTIONARY OF COOKERY. 13 April—Bills of Fare APBIL-BILIiS OF FAKE. Dinner for 18 persons. First Course. Spring Soup, 3 removed by ST Salmon and Lobster Sauce. S S Vase of Flowers. Soles a la Creme. Second Course. m Eoast Bibs of Lamb. S i a. Larded Capon. W % S w Vase of W Flowers. o en a ardini o Spring Chickens. PJ 3 Braised Turkey. Entries. Lamb Cutlets, Asparagus and Feas. IB a. Pat ** Flowers. si Vol-au-Vent of Pears. Larded Peahen, removed by Iced Pudding. Dessert and Ices. Dinner for 12 persons. First Course.—Vermicelli soup; soup a la reine; boiled salmon; fried floun- ders; trout en matelot. Entrees. — Stewed pigeons; sweetbreads; ragout of ducks; fillets of chickens and mush- rooms. Second Course. — Quarter of lamb; cotellette de bceuf a la jardiniere; roast fowls and boiled tongue; bacon and beans. Third Course.—Grouse; greengage tart; whipped August, Plain Family Dinners for cream; vol-au-vent of plums; fruit jelly; iced pudding; cabinet pudding; dessert and ices. Dinner for 8 persons. First Course.—Julienne soup; fillets of turbot and Dutch sauce; red mullet. Entrees. — Riz de veau aux tomates; fillets of ducks and peas. Second Course. —Haunch of venison ; boiled capon and oysters; ham, garnished; vegetables. Third Course.—Leveret; fruit jelly; compote of greengages; plum tart; custards, in glasses; omelette souffle"; desserts and ices. Dinner for 6 persons. First Course.—Macaroni soup; crimped salmon and sauce Hollandaise; fried fillets of trout. Entrees. — Tendrons de veau and stewed peas; salad of grouse. Second Course.—Roast loin of veal; boiled bacon, garnished with French beans; stewed beef a la jar- diniere; vegetables. Third Course.— Turkey poult; plum tart; custard pud- ding; vol-au-vent of pears; strawberry cream ; ratafia souffle"; dessert. First Course. —Vegetable-marrow soup; stewed mullet; fillets of salmon and ra- vigotte sauce. Entrees.—Curried lob- ster; fricandeau de veau a la jardiniere. Second Course.—Roast saddle of mutton; stewed shoulder of veal, garnished with forcemeat balls; vegetables. Third Course.—Roast grouse and bread sauce; vol-au-vent of greengages; fruit jelly; raspberry cream ; custards; fig pudding; dessert. AUGUST, Plain Family Dinners for. Sunday.—1. Vegetable-marrow soup. 2. Roast quarter of lamb, mint sauce; French beans and potatoes. 3. Rasp- berry-and-currant tart, custard pudding. Monday.—1. Cold lamb and salad, small meat-pie, vegetable marrow, and white sauce. 2. Lemon dumplings. Tuesday.—1. Boiled mackerel. Stowed loin of veal, French beans and potatoes. S. Baked raspberry pudding. Wednesday.—1. Vegetable soup. 2. Lamb cutlets and French beans; the re- mains of stewed shoulder of veal, mashed vegetable marrow. 3. Black-currant pudding. ! 2* 20 THE DICTIONARY OF COOKERY. August, Things in Season Thursday.—1. Roast ribs of beef, Yorkshire pudding, French beans and potatoes. 2. Bread-and-butter pudding. Friday.—1. Fried soles and melted butter. 2. Cold beef and salad, lamb cutlets and mashed potatoes. 3. Cau- liflowers and white sauce instead of pudding. Saturday.—1. Stewed beef and vege- tables, with remains of cold beef; mutton pudding. 2. Macaroni and cheese. Sunday. - 1. Salmon pudding. 2. Roast fillet of veal, boiled bacon-cheek garnished with tufts of cauliflower, French beans and potatoes. 3. Plum tart, boiled custard pudding. Monday.—1. Baked soles. 2. Cold veal and bacon, salad, mutton cutlets and tomato sauce. 3. Boiled currant pudding. Tuesday.—1. Rice soup. 2. Roast fowls and water-cresses, boiled knuckle of ham, minced veal garnished with croutons ; vegetables. 3. College pud- ding. Wednesday.—1. Curried fowl with re- mains of cold fowl; dish of rice, stewed rump-steak and vegetables. 2. Plum tart. Thursday.—1. Boiled brisket of beef, carrots, turnips, suet dumplings, and potatoes. 2. Baked bread pudding. Friday.—1. Vegetable soup, made from liquor that beef was boiled in. 2. Cold beef and dressed cucumber, veal cutlets and tomato sauce. 3. Fondue. Saturday. —1. Bubble-and-squeak, made from remains of cold beef; cold veal-and-ham pie, salad, 2. Baked rasp- berry pudding. AUGUST, Things in Season. Fish.—Brill, carp,'chub, crayfish, crabs, dory, eels, flounders, grigs, herrings, lobsters, mullet, pike, prawns, salmon, shrimps, skate, soles, sturgeon, chorn- back, trout, turbot. Meat.—Beef, lamb, mutton, veal, buck venison. Poultry.—Chickens, ducklings, fowls, green geese, pigeons, plovers, pullets, rabbits, turkey poults, wheatears, wild ducks. Game.—Leverets, grouse, blackcock. Vegetables. — Artichokes, asparagus, beans, carrots, cabbages, cauliflowers, celery, cresses, endive, lettuce, mush- Bacon, Broiled Bashers of rooms, onions, peas, potatoes, radishes, sea-kale, small salading, sprouts, tur- nips, various kitchen herbs, vegetable marrows. Fruit.—Currants, figs, filberts, goose- berries, grapes, melons, mulberries, nec- tarines, peaches, pears, pineapples,plums, raspberries, walnuts. BACON, Boiled. Ingredients.—Bacon; water. Mode.— As bacon is frequently excessively salt, let it be soaked in warm water for an hour or two previous to dressing it; then pare off the rusty parts, and scrape the under- side a saucepan of cold Wa- • BOILED BiCOIf. ter; let it come gradually to a boil, and as fast as the scum rises to the surface of the water, remove it. Let it simmer very gently until it is thoroughly done ; then take it up, strip off the skin, and sprinkle over the bacon a few bread raspings, and garnish with tufts of cauliflower or Brussels sprouts. When served alone, young and tender broad beans or green peas are the usual accompaniments. Time.—lib. of bacon, j{ hour; 2 lbs., 1^ hour. Average cost, 10d. to Is. per lb. for the primest parts. Sufficient.—2 lbs., when served with poultry or veal, suffi- cient for 10 persons. Seasonableat any- time. BACON, Broiled Hashers of. Before purchasing bacon, ascertain that it is perfectly free from rust, which may easily be detected by its yellow colour; and for broiling, the streaked part of the thick flank is generally the most es- teemed. Cut it into thin slices, take off the rind, and broil over a nice clear fire; turn it two or three times, and serve very hot. Should there be any cold bacon left from the previous day, it answers very well for breakfast, cut into slices, and broiled or fried. Time.—3 or 4 minutes. Average cost, lOd. to Is. per lb. for the primest parts. Seasonable at any time. Note.—When the bacon is cut very thin, the slices may be curled round and I . THE DICTIONARY OF COOKERY. 21 Bacon and Hams, Curing of fastened by means of small skewers, and fried or toasted before the fire. BACON and HAMS, Curing of. The carcass of the hog, after hanging over-night to cool, is laid on a strong bench or stool, and the head is separated from the body at the neck close behind the ears; the feet and also the internal fat are removed. The carcass is next divided into two sides in the following manner:—The ribs are divided about an inch from the spine on each side, and the spine, with the ends of the ribs attached, together with the internal flesh between it and the kidneys, and also the flesh above it, throughout the whole length of the sides, are removed. The portion of the carcass thus cut out is in the form of a wedge—the breadth of tho interior consisting of the breadth of the spine, and about an inch of the ribs on each side, being diminished to about half an inch at the exterior or skin along the back. The breast-bone, and also the first anterior rib, are also dis- sected from the side. Sometimes the whole of the ribs are removed ; but this, for reasons afterwards to be noticed, is a very bad practice. When the hams are cured separately from the sides, which is generally the case, they are cut out so as to include the hock-bone, in a similar manner to the London mode of cutting a haunch of mutton. The carcass of the hog thus cut up is ready for being salted, which process, in large curing es- tablishments, is generally as follows :— The skin side of the pork is rubbed over with a mixture of fifty parts by weight of salt, and one part of saltpetre in powder, and the incised parts of the ham or flitch, and the inside of the flitch, covered with the same. The salted bacon, in pairs of flitches with the insides to each other, is piled one pair of flitches above another on benches slightly in- clined, and furnished with spouts or . troughs to convey the brine to receivers in the floor of the salting-house, to be afterwards used for pickling pork for navy purposes. In this state the bacon remains a fortnight, which is sufficient for flitches cut from hogs of a carcass weight less than 15 stone (14 lbs. to the stone). Flitches of a larger size, at the expiration of that lime, are wiped dry and reversed in their place in the pile, having, at the same time, about half the Bacon and Hams, Curing of first quantity of fresh, dry, common salt sprinkled over the inside and incised parts; after which they remain on the benches for another week. Hams being thicker than flitches, will require, when less than 20 lbs. weight, 3 weeks ,' and when above that weight, 4 weeks to re- main under the above described process. The next and last process in the prepa- ration of bacon and hams, previous to being sent to market, is drying. This is effected by hanging the flitches and hams for 2 or 3 weeks in a room heated by stoves, or in a smoke-house, in which they are exposed for the same length of time to the smoke arising from the slow combustion of the sawdust of oak or other hard wood. The latter modo of com- pleting the curiDg process has some advantages over the other, as by it the meat is subject to the action of creosote, a volatile oil produced by the combustion of the sawdust, which is powerfully anti- septic. The process also furnishing a thin covering of a resinous varnish, ex- cludes the air not only from the muscle, but also from the fat—thus effectually preventing the meat from becoming rusted; and the principal reasons for condemning the practice of removing the ribs from the flitches of pork are, that by so doing the meat becomes un- pleasantly hard and pungent in the pro- cess of salting, and, by being more ex- posed to the action of the* air, becomes sooner and more extensively rusted. Notwithstanding its superior efficacy in completing the process of curing, the flavour which smoke-drying imparts to meat is disliked by many persons, and it is therefore by no means the most gene- ral mode of drying adopted by mercantile curers. A very impure variety ofpyro- ligneous acid, or vinegar made from the destructive distillation of wood, is some- times used, on account of the highly preservative power of the creosote which it contains, and also to impart the smoke- flavour ; in which latter object, however, the coarse flavour of tar is given, rather than that derived from the smoke from combustion of wood. A considerable portion of the bacon and hams salted in Ireland is exported from that country packed amongst salt, in bales, immedi- ately from the salting process, without having been in any degree dried. In the process of salting above described, pork loses from 8 to 10 per cent, of its weight, according to the size and quality of the 22 THE DICTIONARY OF COOKERY. Bacon, to Cure and Keep meat; and a further diminution of weight, to the extent of 5 to 6 per cent, takes place in drying during the first fortnight after being token out of salt; so that the total loss in weight occasioned by the preparation of bacon and hams in a proper state for market, is not less on an average than 15 per cent, on the weight of the fresh pork. BACON, to Cure and Keep it free from Bust (Cobbett's Beoipe). The two sides that remain, and which are called flitches, are to be cured for bacon. They are first rubbed with salt on their insides, or flesh sides, then placed one on the other, the flesh sides upper- most, in a salting-trough which has a gutter round its edges to drain away the brine; for, to have sweet and fine bacon, the flitches must not be soppingin brine, which gives it the sort of vile taste that barrel and sea pork have. Every one knows how different is the taste of fresh dry salt from that of salt in a dissolved state; therefore change the salt often,— once in 4 or 5 days; let it melt and sink in, but not lie too long; twice change the flitches, put that at bottom which was first on the top: this mode will coBt you a great deal more in salt than the sopping mode, but without it your bacon will not be so sweet and fine, nor keep so well. As for the time required in making your flitches sufficiently salt, it depends on circumstances. It takes a longer time for a thick than a thin flitch, and longer in dry than in damp weather, or in a dry than in a damp place; but for the flitches of a hog of five score, in weajher not very dry or damp, about 6 weeks may do; and as yours is to be fat, which receives little injury from over-salting, give time enough, for you are to have bacon until Christmas comes again. The place for salting should, like a dairy, always be eool, but well ventilated; confined air, though cool, will taint meat sooner than the midday sun accompanied by a breeze. With regard to smoking the bacon, two precautions are necessary: first, to hang the flitches where no rain comes down upon them ; and next, that the smoke must proceed from wood, not peat, turf, or coal. A s to the time required to smoke a flitch, it depends a good deal upon whether there be a constant fire beneath; and whether the fire be large or small: a month will do, if the fire be pretty Bacon or Hams, to Cure constant and rich, as a farm-house fire usually is ; but over-smoking, or rather too long hanging in the air, makes the bacon rust; great attention should there- fore be paid to this matter. The flitch ought not to be dried up to the hardness of a board, and yet it ought to be per- fectly dry. Before you hang it up, lay it on the floor, scatter the flesh side pretty thickly over with bran, or with some fine sawdust, not of deal or fir; rub it on the flesh, or pat it well down upon it: this keeps the smoke from getting into the little openings, and makes a sort of crust to be dried on. To keep the bacon sweet and good, and free from hoppers, sift fine some clean and dry wood ashes. Put some at the bottom of a box or chest long enough to hold a flitch of bacon; lay in one flitch, then put in more ashes, then another flitch, and cover this with six or eight inches ot the ashes. The place where the box or chest is kept ought to be dry, and, should the ashes become damp, they should be put in the fireplace to dry, and when cold, put back again. With these precautions, the bacon will be as good at the end of the year as on the first day. For simple general rules, these may be safely taken as a guide; and those who impli- citly follow the directions given, will possess at the expiration of from 6 weeks to 2 months well-flavoured and well-cured bacon. BACON or HAMS, to Cure in the Devonshire way. Ingredients.—To every 14 lbs. of meat allow 2 oz. of saltpetre, 2 oz. of salt pru- nella, 1 lb. of common salt. For the pickle, 3 gallons of water, 51bs. of common salt, 7 lbs. of coarse sugar, 3 lbs. of bay salt. Mode.—Weigh the sides, hams, and cheeks, and to every 14 lbs. allow the above proportion of saltpetre, salt pru- nella, and common salt. Pound and mix these together, and rub well into the meat; lay it in a stone trough or tub, rubbing it thoroughly, and turning it daily for two successive days. At the end of the second day, pour on it a pickle made as follows:—Put the above ingre- dients into a saucepan, set it on the fire, and stir frequently; remove all the scum, allow it to boil for ihour, and pour it hot over the meat. Let the hams, &c., be well rubbed and turned daily; if the meat is small, a fortnight will be suffi- cient for the sides and shoulders to re- THE DICTIONARY OF COOKERY. 23 Bacon, to Cure main in the pickle, and the hams 3 weeks; if from 30 lbs. and upwards, 3 weeks will be required for the sides, &c, and from 4 to 5 weeks for the hams. On taking the pieces out, let them drain for an hour, cover with dry sawdust, and smoke from a fortnight to three weeks. Boil and carefully skim the pickle after using, and it will keep good, closely corked, for 2 years. When boiling it for use, add about 2 lbs. of common salt, and the same of treacle, to allow for waste. Tongues are excellent put into this pickle cold, having been first rubbed well with saltpetre and salt, and allowed to remain 24 hours, not forgetting to make a deep incision under the thick part of the tongue, so as to allow the pickle to penetrate more readily. A fortnight or three weeks, according to the size of the tongue, will be sufficient. Time.—Small meat to remain in the pickle a fortnight, hams 3 weeks; to be smoked from a fort- night to 3 weeks. BACOU, to Cure in the Wiltshire way. Ingredients.—11 lb. of coarse sugar ^ lb. of bay salt, 6 oz. of saltpetre, 1 lb. of common salt. Mode.—Sprinkle each flitch with salt, and let the blood drain off for 24 hours; then pound and mix the above ingredients well together and rub it well into the meat, which should be turned every day for a month; then hang it to dry, and afterwards smoke it for 10 days. Time.—To remain in the pickle from three to four weeks, to be smoked 10 days, or rather longer. BACON, Pried Bashers of, and Poached Eggs. Ingredients. — Bacon; eggs. Mode.— Cat the bacon into thin slices, trim away the rusty parts, and cut off the rind. Put it into a cold frying-pan, that is to say, do not place the pan on the fire before the bacon is in it. Turn it 2 or 3 times, and dish it on a very hot dish. Poach the eggs and slip them on to the bacon without breaking the yolks, and serve quickly. Time.—3or 4minutes. Average cost, 10.; but when the market is plentifully supplied, may be had from 2s. each. Seasonable from August to April. To choose Brill.—The flesh of this fish, like that of turbot, should be of a yellow- ish tint, and should be chosen on account of its thickness. If the flesh has a bluish tint, it is not good. A Brill and John Dory are carved in the same manner as a Turbot. 4 THE DICTIONARY OF COOKERY. 51 Bullock's Heart, to Dress a gether, ^ hour. Average cost, exclusive of the cold beef, 3d. Seasonable at any time. BULLOCK S HEAKT, to Dress a. Ingredients.—1 heart, stuffing of veal forcemeat. Mode.—Put the heart into warm water to soak for 2 hours; then wipe it well with a cloth, and, after cutting off the lobes, stuff the inside with a highly-seasoned forcemeat. Fasten it in, by means of a needle and coarse thread ; tie the heart up in paper, and set it before a good fire, being very par- ticular to keep it well basted, or it will eat dry, there being very little of its own fat. Two or three minutes before dishing remove the paper, baste well, and serve with good gravy and red-currant jelly or melted butter. If the heart is very large, it will require 2 hours, and, covered with a caul, may be baked as well as coasted. Time.—Large heart, 2 hours. Average cost, 2s. 6d. Sufficient for 6 or 8 persons. Seasonable all the year. Note.—This is an excellent family dish, is very savoury, and, though not seen at many good tables, may be recommended for its cheapness and economy. BUNS, Light. Ingredients.—^ teaspoonful of tartaric acid, A teaspoonful of bicarbonate of soda, 1 lb. of flour, 2oz. of butter, 2 oz. of loaf sugar, \ lb. of currants or raisins,—when liked, a few caraway seeds, J pint of cold new milk, 1 egg. Mode.—rlub the tar- taric acid, soda, and flour all together through a hair sieve; work the butter into the flour; add the sugar, currants, BCtfS. and caraway seeds, when the flavour of the latter iB liked. Mix all these ingre- dients well together; make a hole in the middle of the flour, and pour in the milk, mixed with the egg, which should be well beaten; mix quickly, and set the dough, with a fork, on baking-tins, and bake the buns for about 20 minutes. This mixture makes a very good cake, and if put into a tin, should bo baked \ hour. The same quantity of flour, soda, and tartaric acid, with J pint of milk and a little salt, will make either bread or Butter, Clarified teacakes, if wanted quickly. Time.—20 minutes for the buns; if made into a cake, 1A hour. Sufficient to make about 12 buns. BUNS, Plain. Ingredients.—1 lb. of flour, 6 oz. of good butter, \ lb. of sugar, 1 egg, nearly \ pint of milk, 2 small teaspoonfuls of baking- powder, a few drops of essenco of lemon. Mode.—Warm the butter, without oiling it; beat it with a wooden spoon; stir the flour in gradually with the sugar, and mix these ingredients well together. Make the milk lukewarm, beat up with it the yolk of the egg and the essence of lemon, and stir these to the flour, &c. Add the baking-powder, beat the dough well for about 10 minutes, divide it into 24 pieces, put them into buttered tins or cups, and bake, in a brisk oven from 20 to 30 mi- nutes. Time.—20 to 30 minutes. Aver- age cost, 1j. Sufficient to make 12 buns. Seasonable at any time. BUNS, Victoria. Ingredients. — 2 oz. of pounded loaf sugar, 1 egg, 1 ^ oz. of ground rice, 2 oz. of butter, 1A oz. of currants, a few thin slices of candied-peel, flour. Mode. — Whisk the egg, stir in the sugar, and beat these ingredients both together; beat the butter to a cream, stir in the ground rice, currants, and candied-peel, and as much flour as will make it of such a consistency that it may be rolled into 7 or 8 balls. Place these on a buttered tin, and bake them for A to J hour. They should be put into the oven immediately or they will become heavy, and the oven should be tolerably brisk. Time.—4. to j hour. Average cost, 6d. Sufficient to make 7 or 8 buns. Seasonable atany time. BUTTEB, Browned. Ingredients.—} lb. of butter, 1 table- spoonful of minced parsley, 3 table- spoonfuls of vinegar, salt and pepper to taste. Mode.—Put the butter into a fryingpan over a nice clear fire, and when it smokes, throw in the parsley, and add the vinegar and seasoning. Let the whole simmer for a minute or two, when it is ready to serve. This is a very good sauce for skate. Time.—\ hour. BUTTEB, Clarified. Put the butter in a basin before the 52 THE DICTIONARY OF COOKERY. Butter, Curled fire, and when it melts, stir it round once or twice, and let it settle. Do not strain it unless absolutely necessary, as it causes so much waste. Pour it gently off into a clean dry jar, carefully leaving all sediment behind. Let it cool, and carefully exclude the air by means of a bladder, or piece of wash-leather, tied oven If the butter is salt, it. may be washed before melting, when it is to be used for sweet dishes. BUTTER, Curled. Tie a strong cloth by two of the corners to an iron hook in the wall; make a knot with the other two ends, so that a stick might pass through. Put the butter into the cloth; twist it tightly over a dish, into which the butter will fall through the knot, so forming small and pretty little strings. The butter .may then be garnished with parsley, if to serve with a cheese course; or it may be sent to table plain for breakfast, in an ornamental dish. Squirted butter for garnishing hams, salads, eggs, &c, is made by forming a piece of stiff paper in the shape of a cornet, and squeezing the butter in fine strings from the hole at the bottom. Scooped butter is made by dipping a teaspoon or seooper in warm water, and then scooping the butter quickly and thin. In warm weather, it would not be necessary to heat the spoon. BUTTER, Fairy. Ingredients. — The yolks of 2 hard- boiled eggs, 1 tablespoonful of orange- flower water, 2 tablespoonfuls of pounded sugar, \ lb. of good fresh butter. Mode. —Beat the yolks of the eggs smoothly in a mortar, with the orange-flower water and the sugar, until the whole is reduced to a fine paste; add the butter, and force all through an old but clean cloth by wringing the cloth and squeezing the butter very hard. The butter will then drop on the plate in large and small pieces, according to the holes in the cloth. Plain butter may be done in the same manner, and is very quickly pre- pared, besides having a very good effect. BUTTER, to keep Fresh. Butter may be kept fresh for ten or twelve days by a very simple process. Knead it well in cold water till the butter- milk is extracted; then put it in a glazed Butter, Rancid jar, which invert in another, putting into the latter a sufficient quantity of water to exclude the air. Renew the water every day. BUTTER, Slaltre d'Hdtel, for putting into Broiled Fish just before it is sent to Table. Ingredients.—\ lb. of butter, 2 dessert- spoonfuls of minced parsley, salt and pepper to taste, the juice of 1 large lemon. Mode.—Work the above ingre- dients well together, and let them be thoroughly mixed with a wooden spoon. If this is used as a sauce, it may be poured either under or over the meat or fish it is intended to be served with. Average cosit for this quantity, 5d. Note.—i tablespoonfuls of Bechamel, 2 do. of white stock, with 2 oz. of the above mattre d'hfltel butter stirred into it, and just allowed to simmer for 1 minute, will be found an excellent hot maltre d'h&tel sauce. BUTTER, Melted. Ingredients.—£lb. of butter, a dessert- spoonful of flour, 1 wineglassf ul of water, salt to taste. Mode.—Cut the butter up into small pieces, put it into a saucepan, dredge over the flour, and add the water and a seasoning of salt; stir it one way constantly till the whole of the ingre- dients are melted and thoroughly blended. Let it just boil, when it is ready to serve. If the butter is to be melted with cream, use the same quantity as of water, but omit the flour; keep stirring it, but do not allow it to boil. Time.—1 minute to simmer. Average cost for this quan- tity, M.BUTTER, Melted (more Econo- mical). Ingredients.—2 oz. of butter, 1 dessert- spoonful of flour, salt to taste, a pint of water. Mode.—Mix the flour and water to a smooth batter, which put into a saucepan. Add the butter and a season- ing of salt, keep stirring one way till all the ingredients are melted and perfectly smooth; let the whole boil for a minute or two, and serve. Time.—2 minutes to simmer. Average cost for this quan- tity, M.BUTTER, Rancid, "What to do with. When butter has become very rancid, THE DICTIONARY OF COOKERY. 53 Butter, Melted it should be melted several times by a moderate heat, with or without the addi- tion of water, and as soon as it has been well kneaded, after the cooling, in order to extract any water it may have retained, it should be put into brown freestone pots, sheltered from the contact of the air. The French often add to it, after it has been melted, a piece of toasted bread, which helps to destroy the tendency of the butter to rancidity. BUTTER, Melted (the French Sauce Blanche). Ingredients—1lb. of fresh butter, 1 tablespoonful of flour, salt to taste, £ gill of water, kspoonful of white vinegar, a very little grated nutmeg. Mode.— Mix the flour and water to a smooth batter, care- fully rubbing down with the back of a spoon any lumps that may appear. Put it in a saucepan with all the other ingre- dients, and let it thicken on the fire, but do not allow it to boil, lest it should taste of the flour. Time.—1 minute to simmer. A verage cost, 5d. for this quan- tity. BUTTER, Melted, made with Milk. Ingredients.—1 teaspoonful of flour, 2 oz. of butter, \ pint of milk, a few grains of salt. Mode.—Mix the butter and flour smoothly together on a plate, put it into a lined saucepan, and pour in the milk. Keep stirring it one wag over a sharp fire; let it boil quickly for a minute or two, and it is ready to serve. This is a very good foundation for onion, lobster, or oyster sauce: using milk instead of water makes it look much whiter and more delicate. Time.—Alto- gether, 10 minutes. Average cost for this quantity, Sd. CABBAGE, Boiled. Ingredients.—To each J gallon of water allow 1 heaped tablespoonful of salt; a very small piece of soda. Mode.— Pick off all the dead outside leaves, cut off as much of the stalk as possible, and cut the cabbage across twice, at the stalk end; if they should be very large, quarter them. Wash them well in cold water, place them in a colander, and drain ; then put them into plenty offast- boiling water, to which have been added salt and soda in the above proportions. Stir them down once or twice in the Cabbage, Red, Stewed water, keep the pan uncovered, and let them boil quickly until tender. The instant they are done, take them up into a colander, place a plate over them, let them thoroughly drain, dish, and serve. Time.—Large cabbages, or savoys, t to 3 hour, young summer cabbage, 10 to 12 minutes, after the water boils. Average cost, 2d. each in full season. Sufficient.— 2 large ones for 4 or 5 persons. Sea- sonable—Cabbages and sprouts of various kinds at any time. CABBAGE, Red, Pickled. Ingredients.—Red cabbages, salt and water; to each quart of vinegar, ^ oz. of ginger well bruised, 1 oz. of whole black pepper, and, when liked, a little cayenne. Mode.—Take off the outside decayed leaves of a nice red cabbage, cut it in quarters, remove the stalks, and cut it across in very thin slices. Lay these on a dish, and strew them plentifully with salt, covering them with another dish. Let them remain for 24 hours, turn into a colander to drain, and, if necessary, wipe lightly with a clean soft cloth. Put them in a jar; boil up the vinegar with spices in the above proportion, and, when cold, pour it over the cabbage. It will be fit for use in a week or two, and, if kept for a very long time, the cabbage is liable to get soft and to discolour. To be really nice and crisp, and of a good red colour, it should be eaten almost im- mediately after it is made. A little bruised cochineal boiled with the vinegar adds much to the appearance of this pickle. Tie down with bladder, and keep in a dry place. Seasonable in July and August, but the pickle will be much more crisp if the frost has just touched the leaves. CABBAGE, Red, Stewed. Ingredients.—1 red cabbage, a small slice of ham, ^ oz. of fresh butter, 1 pint of weak stock or broth, 1 gill of vinegar, salt and pepper to taste, 1 tablespoonful of pounded sugar. Mode.—Cut the cab- bage into very thin slices, put it into a stewpan, with the ham cut in dice, the butter, J pint of stock, and the vinegar; cover the pan closely, and let it stew for 1 hour. When it is very tender, add the remainder of the stock, a seasoning of salt and pepper, and the pounded sugar; mix all well together, stir over the fire until nearly all the liquor is dried away, 54 THE DICTIONARY OF COOKEEY. Cabbage Soup and serve. Fried sausages are usually sent to table with this dish: they should be laid round and on the cabbage, as a garnish. Time.—Bather more than 1 hour. Average cost, id. each. Sufficient for 4 persons. Seasonable from Septem- ber to January. CABBAGE SOUP. Ingredients.—1 large cabbage, 3 car- rots, 2 onions, 4 or 5 slices of lean bacon, salt and pepper to taste, 2 quarts of medium stock. Mode.-—Scald the cab- bage, cut it up and drain it. Line tne stewpan with the bacon, put in the cabbage, carrots, and onions; moisten with skimmings from the stock, and sim- mer very gently, till the cabbage is tender; add the stock, stew softly for half an hour, and carefully skim off every particle of fat. Season and serve. Time. 1J hour. Average cost, Is. per quart. Seasonable in winter. Sufficient for 8 persons. CABINET or CHANCELLOB'S PUDDING. Ingredients.—l.J oz. of candied peel, 4 oz. of currants, 4 dozen sultanas, a few slices of Savoy cake, sponge cake, a French roll, 4 eggs, 1 pint of milk, grated lemon-rind, $ nutmeg, 3 table- spoonfuls of sugar. Mode.—Melt some butter to a paste, and with it, well grease the mould or basin in which the pudding is to be boiled, taking care that it is buttered in every part. Cut the peel into thin slices, and place these in a fanciful device at the bottom of the mould, and fill in the spaces between with currants and sultanas; then add a few slices of sponge cake or French roll; drop a few drops of melted butter on these,and between each layer sprinkle a fow currants. Pro- ceed in this manner until the mould is nearly full; then flavour the milk with nutmeg and grated lemon-rind; add the sugar, and stir to this the eggs, which should be well beaten. Boat this mix- ture for a few minutes; then strain it into the mould, which should be quite full; tie a piece of buttered paper over it, and let it stand for two hours; then tie it down with a cloth, put it into CABIHET PUDDING. Cafe" Noir boiling water, and let it boil slowly for 1 hour. In taking it up, let it stand for a minute or two before the cloth is re- moved; then quickly turn it out of the mould or basin, and serve with sweet sauce separately. The flavouring of this pudding may be varied by substituting for the lemond-rind essence of vanilla or bitter almonds; and it may be made much richer by using cream ; but this is not at all necessary. Time.—1 hour. Average cost, Is. 3d. Sufficient for 5 or 6 persons. Seasonable at any time. CABINET or BOILED BBEAD- AND - BUTTEB PUDDING, Plain. Ingredients.—2 oz. of raisins, a few thin slices of bread and butter, 3 eggs, 1 pint of milk, sugar to taste, \ nutmeg. Mode.—Butter a pudding-basin, and line the inside with a layer of raisins that have been previously stoned; then nearly fill the basin with slices of bread and butter with the crust cut off, and, in another basin, beat the eggs; add to them the milk, sugar, and grated nut- meg; mix all well together, and pour the whole on to the bread and butter; let it stand ^ hour, then tie a floured cloth over it] boil for 1 hour, and serve with sweet sauce. Care must be taken that the basin is quite full before the cloth is tied over. Time.—1 hour. Average cost, 9d. Sufficient for 5 or 6 persons. Sea- sonable at any time. CAEE AU LAIT. This is merely very strong coffee added to a large proportion of good hot milk; about 6 tablespoonfuis of strong coffee being quite sufficient for a breakfast- cupful of milk. Of the essence which answers admirably for cafe au lait, so much would not be required. This pre- paration is infinitely superior to the weak watery coffee so often served at English tables. A little cream mixed with the milk, if the latter cannot be depended on for richness, improves the taste of the coffee, as also the richness of the beverage. Sufficient.—6 tablespoon- mis of strong coffee, or 2 tablespoonfuis of the essence, to a breakfast-cupful of milk. CAFE NOIB. This is usually handed round after dinner, and should be drunk well THE DICTIONARY OF COOKERY. 55 Cakes, Making and Baking of sweetened, with the addition of a little brandy or liqueurs, which may be added or not at pleasure. The coffee should be made very strong, and served in very small cups, but never mixed with milk or cream. Cafe noir may be made of the essence of coffee by pouring a table- spoonful into each cup, and filling it up with boiling water. This is a very simple and expeditious manner of pre- paring coffee for a large party, but the essence for it must be made very good, and kept well corked until required for use. CAKES, Making and Baking of. Eggs should always be broken into a cup, the whites and yolks separated, and they should always be strained. Break- ing the eggs thus, the bad ones may be easily rejected without spoiling the others, and so cause no waste. As eggs are used instead of yeast, they should be very thoroughly whisked; they are ge- nerally sufficiently beaten when thick enough to carry the drop that falls from the whisk. Loaf Sugar should be well pounded, and then sifted through a fine sieve. Currants should be nicely washed, picked, dried in a cloth, and then care- fully examined, that no pieces of grit orstone may beleft amongst them. They should then be laid on a dish before the fire, to become thoroughly dry; as, if added damp to the other ingredients, cakes will be liable to be heavy. Good Butter should always be used in the manufacture of cakes; and, if beaten to a cream, it saves much time and la- bour to warm, but not melt, it before beating. Less butter and eggs are required for cakes when yeast is mixed with the other ingredients. The heat of the oven is of great import- ance, especially for large cakes. If the heat be not tolerably fierce, the batter will not rise. If the oven is too quick, and there is any danger of the cake burning or catching, put a sheet of clean paper over the top: newspaper, or paper that has been printed on, should never be used for this purpose. To know when a cake is sufficiently baked, plunge a clean knife into the middle of it; draw it quickly out, and if it looks in the least sticky put the cake back, and close the oven door until the cake is done. Cake, Common Cakes should be kept in closed tin canisters or jars, and in a dry place. Those made with yeast do not keep so long as those made without it. CAKES, nice Breakfast. Ingredients.—1 lb. of flour, b, teaspoon- ful of tartaric acid, ^ teaspoonful of salt, 1teaspoonful of carbonate of soda, lk breakfast-cupful of milk, 1 oz. of sifted loaf sugar, 2 eggs. Mode.—These cakes are made in the same manner as the soda bread, with the addition of eggs and sugar. Mix the flour, tartaric acidj and salt well together, taking care that the two latter ingredients are reduced to the finest powder, and stir in the sifted sugar, which should also be very fine. Dissolve the soda in the milk, add the eggs, which should be well whisked, and with this liquid work the flour, &c. into a light dough. Divide it into small cakes, put them into the oven immediately, and bake for about 20 minutes. Time.—-20 minutes. CAKE, Christmas. Ingredients.—5 teaeupfuls of flour, 1 teacupful of melted butter, 1 teacupful of cream, 1 teacupful of treacle, 1 teacup- ful of moist sugar, 2 eggs, J oz. of pow- dered ginger, ^ lb. of raisins, 1 teaspoon- ful of carbonate of soda, 1 tablespoonful of vinegar. Mode.— Make the butter sufficiently warm to melt it, but do not allow it to oil; put the flour into a basin, add to it the sugar, ginger, and raisins, which should be stoned and cut into small pieces. When these dry ingre- dients are thoroughly mixed, stir in the butter, cream, treacle, and well-whisked eggs, and beat the mixture for a few minutes. Dissolve the soda in the vine- gar, add it to the dough, and be parti- cular that these latter ingredients are well incorporated with the others; put' the cake into a buttered mould or tin, place it in a moderate oven immediately, and bake it from ljf to 2^ hours. Time. —It to 2\ hours. Average cost, Is. 6d. CAKE, Common (suitable for send- ing to Children at School). Ingredients.—2 lbs. of flour, 4oz. of butter or clarified dripping, J oz. of ca- raway seeds, \ oz. of allspice, ^ lb. of pounded sugar, 1 lb. of currants, 1 pint of milk, 3 tablespoonfuls of fresh yeast. 5G THE DICTIONARY OF COOKERY. Cake, Economical -Rub the butter lightly into the ingredients, and Mode.- flour; add all the dry ing mix these well together. Make the milk warm, but not hot; stir in the yeast, and with this liquid mix the whole into a light dough ; knead it well, and line the cake-tins with strips of buttered paper: this paper should be about 6 inches higher than the top of the tin. Put in the dough; stand it in a warm place to rise for more than an hour, then bake the cakes in a well-heated oven. If this quantity be divided into two, they will take from lj to 2 hours' baking, Time. —1^ to 2 hours. Average cost, It. 9d. Sufficient to make 2 moderate-sized cakes. CAKE, Economical. Ingredients.—1 lb. of flour, ^ lb. of sugar, 1 lb. of butter or lard, J lb. of currants, 1 teaspoonful of carbonate of soda, the whites of 4 eggs, ^ pint of milk. Mode.1—In making many sweet dishes, the whites of eggs are not required, and if well beaten and added to the above ingredients, make an excellent cake with or without currants. Beat the butter to a cream, well whisk the whites of the eggs, and stir all the ingredients together but the soda, which must not be added until all is well mixed, and the cake is ready to be put into the oven. When the mixture has been well beaten, stir in the soda, put the cake into a buttered mould, and bake it in a moderate oven for \i hour. Time.—1J hour. Average cost, Is. Zd. CAKE, Good Holiday. Ingredients.—l^d. worth of Borwick's German baking-powder, 2 lbs. of flour, Goz. of butter, ^ lb. of lard, 1 lb. of cur- rants, J lb. of stoned and cut raisins, 1 lb. of mixed candied peel, ^ lb. of moist sugar, 3 eggs, i pint of cold milk. Mode. —Mix the baking-powder with the flour; then rub in the butter and lard; have ready the currants, washed, picked, and dried, the raisins stoned and cut into small pieces (not chopped), and the peel cut into neat slices. Add these with the sugar to the flour, &c, and mix all the dry ingredients well together. Whisk the eggs, stir to them the milk, and with this liquid moisten the cake; beat it up CAKE-WOULD. Cake, a nice useful well, that all may be very thoroughly mixed; line a cake-tin with buttered paper, put in the cake, and bake it from 2^ to 2$ hours in a good oven. To as- certain when it is done, plunge a clean knife into the middle of it, and if, on withdrawing it, the knife looks clean, and not sticky, the cake is done. To prevent it burning at the top, a piece of clean paper may be put over whilst the cake is soaking, or being thoroughly cooked in the middle. A steamer, such as is used for steaming potatoes, makes a very good cake-tin, if it be lined at the bottom and sides with buttered paper. Time.—2\ to 2J hours. Average cost, 2s. Qd. Seasonable at any time. CAKE, Luncheon. Ingredients.—J lb. of butter, 1 lb. of flour, \ oz. of caraway seeds, l lb. of currants, 6 oz. of moist sugar, 1 oz. of candied peel, 3 eggs, ^ pint of milk, 1 small teaspoonful of carbonate of soda. Mode.—Rub the butter into the flour until it is quite fine; add the caraway seeds, currants (which should be nicely washed, picked, and dried), sugar, and candied peel cut into thin slices; mix these well together, and moisten with the eggs, which should be well whisked. Boil the milk, and add to it, whilst boil- ing, the carbonate of soda, which must be well stirred into it, and, with the milk, mix the other ingredients. Butter a tin, pour the cake into it, and bake it in a moderate oven from 1 to hour. Time.—1 to 1^ hour. Average cost, Is. 8d. Seasonable at any time. CAKE, a nice useful. Ingredients.—$ lb. of butter, 6 oz. of currants, ^ lb. of sugar, 1 lb. of dried flour, 2 teaspoonfuls of baking-powder, 3 eggs, 1 teacupful of milk, 2 oz. of sweet almonds, 1 oz. of candied peel. Mode.— Beat the butter to a cream ; wash, pick, and dry the currants; whisk the eggs; blanch and chop the almonds, and cut the peel into neat slices. When all these are ready, mix the dry ingredients to- gether; then add the butter, milk, and eggs, and beat the mixture well for a few minutes. Put the cake into a buttered mould or tin, and bake it for .rather more than lj hour. The currants and candied peel may be omitted, and a little lemon or almond flavouring substituted THE DICTIONARY OF COOKERY. 57 Cake, a Pavini for them; made in this manner, the cake will be found very good. Time.— Bather more than 1 i hour. Average cost, Is. 9d. CAKE, a Pavini. Ingredients.—A lb. of flour, j lb. of ground rice, ^ lb. of raisins stoned and cut into small pieces, \ lb. of currants, I lb. of butter, 2 oz. of sweet almonds, } lb. of sifted loaf sugar, ^ nutmeg grated, 1 pint of milk, 1 teaspoonful of carbonate of soda. Mode.—Stone and cut the raisins into small pieces; wash, pick, and dry the currants; melt the butter to a cream, but without oiling it; blanch and chop the almonds, and grate the nutmeg. When all these ingredients are thus prepared, mix them well toge- ther; make the milk warm, stir in the soda, and with this liquid make the whole into a paste. Butter a mould, rather more than half fill it with the dough, and bake the cake in a moderate oven from 1J to 2 hours, or less time should it be made into 2 cakes. Time.— to- 2 hours. Average cost, Is. 8d. Seasonable at any time. CAKE, a nice Plain. Ingredients.—1 lb. of flour, 1 teaspoon- ful of Borwick's baking-powder, i lb. of good dripping, 1 teacupful of moist sugar, 3 eggs, 1 breakfast-cupful of milk, 1 oz. of caraway seeds, ^ lb. of currants. Mode. Put the flour and the baking-powder into a basin; stir these together; then rub in the dripping, add the sugar, cara- way seeds, and currants; whisk the eggs with the milk, and beat all together very thoroughly until the ingredients are well mixed. Butter a tin, put in the cake, and bake :t from Ij to 2 hours. Let the dripping be quite clean before using: to insure ihis, it is a good plan to clarify it. Beaf dripping is better than any other for cakes, &c., as mutton dripping frequently has a very unpleasant flavour, which would be imparted to the preparation. Time.—11 to 2 hours. Average cost, Is. Seusonalle at any time. CAKE, a nice Plain, for Children. Ingredients.—1 quartern of dough, ^ lb. of moist sugar, ^ lb. of butter or good beef dripping, $ pint of warm milk, h grated nutmeg or £ oa. of caraway seeds. Mode.—If you are not in the habit of Cake, Saucer, for Tea making bread at home, procure the dough from the baker's, and as soon as it comes in put it into a basin near the fire; cover the basin with a thick cloth, and let the dough remain a little while to rise. In the mean time, beat the butter to a cream, and make the milk warm ; and when the dough has risen, mix with it thoroughly all the above ingredients, and knead the cake well for a few minutes. Butter some cake-tins, half fill them, and stand them in a warm place, to allow the dough to rise again. When the tins are three parts fall, put the cakes into a good oven, and bake them from 1| to 2 hours. A few currants might be substituted for the caraway seeds when the flavour of the latter is disliked. Time.—If to 2 hours. Average cost, Is. 2d. Seasonable at any time. CAKE, Queen. Ingredients.—1 lb. of flour, ^ lb. of butter, \ lb. of pounded loaf sugar, 3 eggs, 1 teacupful of cream, J lb. of currants, 1 teaspoonful of carbonate of soda, essence of lemon, or almonds to taste. Mode.—Work the butter to a cream; dredge in the flour, add the sugar and currants, and mix the ingre- dients well together. Whisk the eggs, mix them with the cream and flavouring, and stir theso to the flour; add the car- bonate of soda, beat the paste well for 10 minutes, put it into small buttered pans, and bake the cake from i to ^ hour. Grated lemon-rind may be substituted for the lemon and almond flavouring, which will make the cakes equally nice. Time.—ito h hour. Average cost, Is. 9rf. Seasonable at any time. CAKE, Saucer, for Tea. Ingredients.—\ lb. of flour, 1 lb. of lous-les-mois, i lb. of pounded white sugar, ^ lb. of butter, 2 eggs, 1 oz. of can- died orange or lemon-peel. Mode.—Mix the flour and tous-les-mois together ; add the sugar, the candied peel cut into thin slices, the butter beaten to a cream, and the eggs well whisked. Beat the mixture for 10 minutes, put it into a buttered cake-tin or mould, or, if this is not ob- tainable, a soup-plate answers the pur- pose, lined with a piece of buttered paper. Bake the cake in a moderate oven from 1 to 1^ hour, and when cold, put it away in a covered canister. It will remain good some weeks, even if it be 58 THE DICTIONARY OF COOKERY. Cakes, Scrap out into slices. Time.—1 to \ hour. Average cost, is. Seasonable at any time. CAKES, Scrap. Ingredients.—2 lbs. of leaf, orthe inside fat of a pig; li lb. of flour, \ lb. of moist sugar, \ lb. of currants, 1 oz. of candied lemon-peel, ground allspice to taste. Mode.—Cut the leaf, or flead, as it is sometimes called, into small pieces; put it into a large dish, which place in a quick oven; be careful that it does not burn, and in a short time it will be re- duced to oil, with the small pieces of leaf floating on the surface; and it is of these that the cakes should be made. Gather all the scraps together, put them into a basin with the flour, and rub them well together. Add the currants, sugar, candied peel, cut into thin slices, and the ground allspice. When all these ingredients are well mixed, moisten with sufficient cold water to make the whole into a nice paste; roll it out thin, cut it into shapes, and bake the cakes in a quick oven from 15 to 20 minutes. These are very economical and wholesome cakes for children, and the lard, melted at home, produced from the flead, is gene- rally better than that you purchase. To prevent the lard from burning, and to insure its being a good colour, it is better to melt it in a jar placed in a saucepan of boiling water; by doing it in this manner, there will be no chance of its discolouring. Time.—15 to 20 minutes. Sufficient to make 3 or 4 dozen cakes. Seasonable from September to March. CALF. The manner of cutting up a calf for the English market is to divide the carcase into four quarters, with eleven ribs to each fore quarter; which are again subdivided into joints, as exem- plified on the cut. Hind quarter:— 1. The loin. 2. The chump, consisting of the rump and hock-bone. 3. The fillet. 4. The hock, or hind knuckle. Fore quarter:— 5. The shoulder. 6. The neck. 7. The breast. 8. The fore knuckle. Calf s Feet, Baked or Stewed The several parts of a moderately-sized well-fed calf, about eight weeks old, are nearly of the following weights:—loin SIDE OF A CALF, SHOWING XHB SEVBBAL JOINTS. and chump 18 lbs., fillet 12J lbs., hind knuckle 5£ lbs., shoulder 11 lbs., neck 11 lbs., breast 9 lbs., and fore knuckle 5 lbs.; making a total of 144 lbs. weight. The London mode of cutting the car- case is considered better than that pur- sued in Edinburgh, as giving three roasting joints and one boiling in each quarter; besides the pieces being more equally divided, as regards flesh, and from the handsomer appearance they make on the table. CALF'S FEET, Baked or Stewed. Ingredients. —1 calf's foot, 1 pint of milk, 1 pint of water, 1 blade of mace, the rind of iS lemon, pepper and salt to taste. Mode. Well clean the foot, and either stew or bake it in the milk-and-water with the other ingredients from 3 to 4 hours. To enhance the flavour, an onion and a small quantity of celery may be added, if THE DICTIONARY OF COOKERY. 59 Calf's Feet, Boiled approved; h teacupful of cream, stirred in just before serving, is also a great improvement to this dish. Time.— 3 to 4 hours. Average cost, in full season, 9d. each. Sufficient for 1 person. Seasonable from March to October. CALF'S FEET, Boiled, and Parsley and Butter. Ingredients.—2 calf's feet, 2 slices of bacon, 2 oz. of butter, two tablespoon- fuls of lemon-juice, salt and whole pepper to taste, 1 onion, a bunch of savoury herbs, 4 cloves, 1 blade of mace, water, parsley, and butter. Mode.— Procure 2 white calf's feet; bone them as far as the first joint, and put them into warm water to soak for 2 hours. Then put the bacon, butter, lemon-juice, onion, herbs, spices, and seasoning into a stewpan; lay in the feet, and pour in just sufficient water to cover the whole. Stew gently for about three hours; take out the feet, dish them, and cover with parsley and butter. The liquor they were boiled in should be strained and put by in a clean basin for use: it will be found very good as an addition to gravies, &c. Time.—Rather more than 3 hours. Average cost, in full season, 9d. each. Sufficient for 4 persons. Seasonable from March to October. CALF'S-FOOT BROTH, Ingredients.—1 calf's foot, 3 pints of water, 1 small lump of sugar, nutmeg to taste, the yolk of 1 egg, a piece of butter the size of a nut. Mode.—Stew the foot in the water with the lemon-peel very gently, until the liquid is half wasted, removing any scum, should it rise to the surface. Set it by in the basin until quite cold, then take off every particle of fat. Warm up about % pint of the broth, adding the butter, sugar, and a very small quantity of grated nutmeg; take it off the fire for a minute or two, then add the beaten yolk of the egg; keep stirring over the fire until the mixture thickens, but do not allow it to boil again after the egg is added, or it will curdle, and the broth will be spoiled. Time.—To be boiled until the liquid is reduced one half. Average cost, in full season, 9d. each. Sufficient to make pint of broth. Seasonable from March to October. Calf's-Feet Jelly CALF'S FEET, Fricasseed. Ingredients.—A setof calf's feet; for the batter, allow for each egg 1 tablespoonful of flour, 1 tablespoonful of bread-crumbs, hot lard, or clarified dripping, pepper and salt to taste. Mode.—If the feet are pur- chased uncleaned, dip them into warm water repeatedly, and scrape off the hair, first one foot and then the other, until the skin looks perfectly clean, a saucepan of water being kept by the fire until they are finished. After washing and soaking in cold water, boil them in just sufficient water to cover them, until the bones come easily away. Then pick them out, and after straining the liquor into a clean vessel, put the meat into a pie-dish until the next day. Now cut it down in slices about ^ inch thick, lay on them a stiff batter made of egg, flour, and bread- crumbs in the above proportion; season with pepper and salt, and plunge them into a pan of boiling lard. Fry the slices a nice brown, dry them before the fire for a minute or two, dish them on a napkin, and garnish with tufts of parsley. This should be eaten with melted butter, mustard, and vinegar. Be careful to have the lard boiling to set the batter, or the pieces of feet will run about the pan. The liquor they were boiled in should be saved, and will be found useful for enriching gravies, making jellies, &c. Time.—About 3 hours to stew the feet, 10 or 15 minutes to fry them. Average cost, in full season, 9d. each. Sufficient for 8 persons. Seasonable from March to October. Note.—This dish can be highly recom- mended to delicate persons. CALF'S-FEET JELLY. Ingredients.—1 quart of calf's-feet stock, H.lb. sugar, hpint of sherry, 1 glass of brandy, the shells and whites of 5 eggs, the rind and juice of 2 lemons, \ oz. of isinglass. Mode.—Prepare the stock as directed in recipe for stock, taking care to leave the sediment, and to remove all the fat from the surface. Put it into a saucepan cold, without clarifying it; add the remaining ingredients, and stir them well together before the saucepan is placed on the fire. Then simmer the mixture gently for | hour, but do not stir it after it begins to warm. Throw in a teacupf ul of cold water, boil for another 5 minutes, and keep the saucepan covered by the side of the fire for about .H.hour, GO THE DICTIONARY OF COOKERY. Calf's-Feet Jelly but do not let it boil again. In sim- mering, the head or scum may be care- fully removed as it rises; but particular attention must be given to the jelly, that it be not stirred in the slightest degree after it is heated. The isinglass should be added when the jelly begins to boil: this assists to clear it, and makes it firmer for turning out. Wring out a jelly-bag in hot water; fasten it on to a stand, or the back of a chair ; place it near the fire with a basin underneath it, and run the jelly through it. Should it not be perfectly clear the first time, repeat the process until the desired brilliancy is obtained. Soak the moulds JELLY-MOULD. in water, drain them for half a second, pour in the jelly, and put it in a cool place to set. If ice is at hand, surround the moulds with it, and the jelly will set sooner, and be firmer when turned out. In summer it is necessary to have ice in which to put the moulds, or the cook will be, very likely, disappointed, by her jellies being in too liquid a state to turn out properly, unless a great deal of isin- glass is used. When wanted for table, dip the moulds ia hot water for a minute, wipe the outside with a cloth, lay a dish on the top of the mould, turn it quickly over, and the jelly should slip out easily. It is sometimes served broken into square lumps, and piled high in glasses. Earth- enware moulds are preferable to those of pewter or tin for red jellies, the colour and transparency of the composition being often spoiled by using the latter. To make this jelly more economically, raisin wine may be substituted for the sherry and brandy, and the stock made from cow-heels, instead of calf's feet. Time.—20 minutes to simmer the jelly, .J hour to stand covered. Average cost, Calf' s Head, Boiled reckoning the feet at 6d. each, 5s. Gd. Sufficient to fill two lj-pint moulds. Seasonable at any time. Note.—As lemon-juice, unless care- fully strained, is liable to make the jelly muddy, see that it is clear before it is added to the other ingredients. Omit the brandy when the flavour is objected to. CALF'S HEAD a la Maltre d'Hotel. [Cold Meat Cookeky.] Ingredients. —The remains of a cold calf's head, rather more than a pint of maitre d'hotel sauce. Mode.—Make the sauce by the given recipe, and have it suffi- ciently thick that it may nicely cover the meat; remove the bones from the head, and cut the meat into neat slices. When the sauce is ready, lay in the meat; gradually warm it through, and, after it boils up, let it simmer very gently for 5 minutes, and serve. Time. —Rather more than lh hour. Average cost, exclusive of the meat, Is. M.Sea- sonable from March to October. CALF'S HEAD, Boiled (with the Skin on). Ingredients. — Calf's head, boiling water, bread crumbs, 1 large bunch of parsley, butter, white pepper and salt to taste, 4 tablespoonfuls of melted butter, 1 tablespoonful of lemon juice, 2 or 3 grains of cayenne. Mode.—Put the head into boiling water, and let it remain by the side of the tire for3 or 4 minutes ; take it out, hold it by the ear, and with the back of a knife, scrape off the hair (should it not come off easily, dip the head again into boiling water). When perfectly clean, take the eyes out, cut off the ears, and remove the brain, which soak for an hour in warm water. Put the head into hot water to soak for a few minutes, to make it look white, and then have ready a stewpan, into which lay the head ; cover it with cold water, and bring it gradually to boil. Remove the scum, and add a little salt, which assists to throw it up. Simmer it very gently from Nto 3 hours, and when nearly done, boil the brains for \ hour; skin and chop them, not too finely, and add a tablespoonful of minced parsley which has been previously scalded. Season with pepper and salt, and stir the brains, parsley, &c, into about 4 tablespoonfuls of melted butter; add the lemon-juice and cayenne, and THE DICTIONARY OP COOKERY. 61 Calf's Head, Boiled keep these hot by the side of the fire. Take up the head, out out the tongue, skin it, put it on a small dish with the brains round it; sprinkle over the head a few bread crumbs mixed with a little minced parsley; brown these before the fire, and serve with a tureen of parsley and butter, and either boiled bacon, ham, or pickled pork as an accompani- ment. Time.—2i to 3 hours. Average cost, according to the season, from Zs. to 7.'. 6d. Sufficient for 8 or 9 persons. Seasonable from March to October. CALF'S HEAD, Boiled (without the Skin). Ingredients.—Calf s head, water, a little salt, 4 tablespoonfuls of melted butter, 1 tablespoonful of minced parsley, pepper and salt to taste, 1 tablespoonful of lemon-juice. Mode. —■ After the head has been thoroughly cleaned, and the brains removed, soak it in warm water to blanch it. Lay the brains also into warm water to soak, and let them remain calf's bead. for about an hour. Put the head into a stewpan, with sufficient cold water to cover it, and, when it boils, add a little salt; take off every particle of scum as it rises, and boil the head until perfectly tender. Boil the brains, chop them, and mix with them melted butter, minced parsley, popper, salt, and lemon-juice in the above proportion. Take up the head, HALF A CALF'S HEAD. skin tho tongue, and put it on a small dish with the brains round it. Have ready some parsley and butter, smother tho head with it, and the remainder send to table in a tureen. Bacon, ham, pickled pork, or a pig's cheek, are indispensable with calf's head. The brains are some- times chopped with hard-boiled eggs, and Calf s Head, Fricasseed mixed with a little Bechamel or white sauce. Time.—From lj to 2\ hours. Average cost, according to the season, from 'is. to 5s. Sufficient for 6 or 7 per- sons. Seasonable from March to October. Note.—The liquor in which the head was boiled should be saved: it makes excellent soup, and will be found a nice addition to gravies, &c. Half a calfs head is as frequently served as a whole one, it being a more convenient-sized joint for a small family. It is cooked in the same manner, and served with the same sauces, as in the preceding recipe. CALF'S HEAD, Collared. Ingredients.—A calf's head, 4 table- spoonfuls of minced parsley, 4 blades of pounded mace, \ teaspoonful of grated nutmeg, white pepper to taste, a few thick slices of ham, the yolks of 6 eggs boiled hard. Mode.—Scald the head for a few minutes; take it out of the water, and with a blunt knife scrape off all the hair. Clean it nicely, divide the head and remove the brains. Boil it tender enough to take out the bones, which will be in about 2 hours. When the head is boned, flatten it on the table, sprinkle over it a thick layer of parsley, then a layer of ham, and then the yolks of the eggs cut into thin rings and put a season- ing of pounded mace, nutmeg, and white pepper between each layer; roll tho head up in a cloth, and tie it up as tightly as possible. Boil it for 4 hours, aud when it is taken out of the pot, place a heavy weight on the top, the same as for other collared meats. Let it remain till cold; then remove the cloth and binding, and it will be ready to serve. Time. —Altogether, 6 hours. Average cost, 5s. to Is. each. Seasonable from March to October. CALF'S HEAD, Fricasseed (an Entree). [Cold Meat Cookery.] Ingredients.— The remains of a boiled calf's head, 1£ pint of the liquor in which the head was boiled, 1 blade of pounded mace, 1 onion minced, a bunch of savoury herbs, salt and white pepper to taste, thickening of butter and flour, the yolks of 2 eggs, 1 tablespoonful of lemon-juice, forcemeat balls. Mode.—Remove all the bones from the head, and cut the meat into nice square pieces. Put 1| pint of the liquor it was boiled in into a saucepan, with mace, onions, herbs, and seasoning G2 THE DICTIONARY OP COOKERY. Calf's Head, Hashed in the above proportion: let this simmer gently for $ hour, then strain it and put in the meat. When quite hot through, thicken the gravy with a little butter rolled in flour, and, just before dishing the fricassee, put in the beaten yolks of eggs, and lemon-juice; but be particular, after these two latter ingredients are added, that the sauce does not boil, or it will curdle. Garnish with forcemeat balls and curled slices of broiled bacon. To insure the sauce being smooth, it is a good plan to dish the meat first, and then to add the eggs to the gravy: when these are set, the sauce may be poured over the meat. Time.—Altogether, \ hour. Average cost, exclusive of the meat, 6d. CALF'S HEAD, Hashed. [Cold Meat Cookery.] Ingredients.— The remains of a cold boiled calf's head, 1 quart of tho liquor in which it was boiled, a faggot of savoury herbs, 1 onion, 1 carrot, a strip of lemon-peel, 2 blades of pounded mace, salt and white pepper to taste, a very little cayenne, rather more than 2 tablespoonfuls of sherry, 1 tablespoonful of lemon-juice, 1 table- spoonful of mushroom ketchup, forcemeat balls. Mode.—Cut the meat into neat slices, and put the bones and trimmings into a stewpan with the above proportion of liquor that the head was boiled in. Add a bunch of savoury herbs, 1 onion, 1 carrot, a strip of lemon-peel, and 2 blades of pounded mace, and let these boil for 1 hour, or until tho gravy is reduced nearly half. Strain it into a clean stewpan, thicken it with a little butter and flour, and add a flavouring of sherry, lemon-juice, and ketchup, in the above proportion; season with pepper, salt, and a little cayenne; put in the meat, let it gradually warm through, but not boil more than two or three minutes. Garnish the dish with forcemeat balls and pieces of bacon rolled and toasted, placed alternately, and send it to table very hot. Time.—Altogether J J hour. Average cost, exclusive of the remains of the head, txl. Seasonable from March to October. CALF'S HEAD, Moulded. [Cold Meat Cookery.] Ingredients.— The remains of a calf's head, some thin slices of ham or bacon, 6 or 8 eggs boiled hard, 1 dessertspoonful of salt, pepper, Calf's Liver mixed spice, and parsley, $ pint of good white gravy. Mode.—Cut the head into thin slices. Butter a tin mould, cut the yolks of eggs in half, and put some of them round the tin; sprinkle some of the parsley, spice, &c, over it; then put in the head and the bacon in layers, adding occasionally more eggs and spice till the whole of the head is used. Pour in the gravy, cover the top with a thin paste of flour and water, and bake $ of an hour. Take off the paste, and, when cold, turn it out. Time.—From J to 1 hour to bake the preparation. Season* able from March to October. CALF'S HEAD, to Carve. This is not altogether the most easy- looking dish to cut when it is put before a carver for the first time; there is not much real difficulty in the operation, how- ever, when the head has been attentively examined, and, after the manner of a phrenologist, you get to know its bumps, good and bad. In the first place, in- serting the knife quite down to the bone, cut slices in the di- rection of the line 1 to 2; with each of these should be helped a piece of what is called the throat sweetbread, cut in the direction of from 3 to 4. The eye, and the flesh round, are favourite morsels with many, and should be given to those at the table who are known to be the greatest connoisseurs. The jawbone being removed, there will then be found some nice lean; and the palate, which is reckoned by some a tit- bit, lies under the head. On a separate dish there is always served the tongue and brains, and each guest should be asked to take some of these. CALF'S LIVER aux Fines Herbes and Sauce Fiquante. Ingredients.—A calf's liver, flour, a bunch of savoury herbs, including par- sley; when liked, 2 minced shalots; 1 teaspoonful of flour, 1 tablespoonful of vinegar, 1 tablespoonful of lemon-juice, pepper and salt to taste, £ pint water. Mode.—Procure a calf's liver as white as possible, and cut it into slices of a good and equal shape. Dip them in flour, and fry them of a good colour in a little calf's head. THE DICTIONARY OF. COOKERY. 63 Calf's Liver and Bacon butter. When they are done, put them on a dish, which keep hot before the fire. Mince the herbs very fine, put them in the frying-pan with a little more butter; add the remaining ingredients, simmer gently until the herbs are done, and pour over the liver. Time.—According to the thickness of the slices, from 5 to 10 minutes. A verage cost, lOd. per lb. Suf- ficient for 7 or 8 persons. Seasonable from March to October. CALF'S LIVEB and BACON. Ingredients.—2 or 3 lbs. of liver, bacon, pepper and salt to taste, a small piece of butter, flour, 2 tablespoonfuls of 1 emon- juice, | pint of water. Mode.—Cut the liver in thin slices, and cut as many slices of bacon as there are of liver; fry the bacon first, and put that on a hot dish before the fire. Fry the liver in the fat whiqh comes from the bacon, after seasoning it with pepper and salt and dredging over it a very little flour. Turn the liver occasionally to prevent its burn- ing, and when done, lay it round the dish with a piece of bacon between each. Pour away the bacon fat, put in a small piece of butter, dredge in a little flour, add the lemon-juice and water, give one boil, and pour it in the middle of the dish. It may bo garnished with slices of cut lemon, or forcemeat balls. Time.—■ According to the thickness of the slices, from 5 to 10 minutes. Average cost, lOcZ. per lb. Sufficient for 6 or 7 persons. Seasonable from March to October. CALF'S LIVEB, Larded and Boasted (an Entree). Ingredients.—A calf's liver, vinegar, 1 onion, 3 or 4 sprigs of parsley and thyme, salt and pepper to taste, 1 bay- leaf, lardoons, brown gravy. Mode.— Take a fine white liver, and lard it the same as a fricandeau; put it into vinegar with an onion cut in slices, parsley, thyme, bay-leaf, and seasoning in the above proportion. Let it remain in this pickle for 24 hours, then roast and baste it frequently with the vinegar, &c.; glaze it, serve under it a good brown gravy, or sauce piquante, and send it to table very hot. Time.—Rather more than 1 hour. Average cost, lOd. per lb. Suf- ficient for 7 or 8 persons. Seasonable from March to October. Note.—Calf's liver stuffed with force- meat (see Forcemeat), to which has Cannelons, or Fried Puffs been added a little fat bacon, will be found a very savoury dish. It should be larded or wrapped in buttered paper, and roasted before a clear fire. Brown gravy and currant jelly should be served with it. CAMP VINEGAB. Ingredients.—1 head of garlic, J oz. cayenne, 2 teaspooufuls of soy, 2 ditto walnut ketchup, 1 pint of vinegar, cochi- neal to colour. Mode.—Slice the garlic, and put it, with all the above ingredients, into a clean bottle. Lot it stand to infuse for a month, when strain it off quite clear, and it will be fit for use. Keep it in small bottles well sealed, to exclude the air. Average cost for this quantity, 8d. CANAEY PUDDING (very good). Ingredients.—The weight of 3 eggs in sugar and butter, the weight of 2 eggs in flour, the rind of 1 small lemon, 3 eggs. Mode.—Melt the butter to a liquid state, but do not allow it to oil; stir to this the sugar and finely-minced lemon-peel, and gradually dredge in the flour, keep- ing the mixture well stirred; whisk the eggs; add these to the pudding; beat all the ingredients until thoroughly blended, and put them into a buttered mould or basin; boil for 2 hours, and serve with sweet sauce. Time.—2 hours. Ave- rage cost, 9d. Sufficient for 4 or 5 per- sons. Seasonable at any time. CANNELONS, or Fried Puffs (Sweet Entremets). Ingredients.—^lb. of puff-paste ; apri- cot, or any kind of preserve that may be preferred ; hot lard. Mode.—Cannelons, which are made of puff-paste rolled very thin,with jam inclosed, and cut out in long narrow rolls or puffs, make a very pretty and elegant dish. Make some good puff- paste by the recipe given; roll it out very thin, and cut it into pieces of an equal size, about 2 inches wide and 8 inches long; place upon each piece a spoonful of jam, wet the edges with the white of egg, and fold the paste over twice; slightly press the edges together, that the jam may not escape in the fry- ing; and when all are prepared, fry them in boiling lard until of a nice brown, letting them remain by the side of the fire after they are coloured, that the paste may be thoroughly done. Drain 64 THE DICTIONARY OF COOKERY. Caper Sauce, for Fish them before the fire, dish on a d'oyley, sprinkle over them sifted sugar, and serve. These cannelons are very delicious made with fresh instead of preserved fruit, such as strawberries, raspberries, or currants: it should be laid in the paste, plenty of pounded sugar sprinkled over, and folded and fried in the same manner as stated above. Time.—About 10 minutes. Average cost, Is. Sufficient. —\ lb. of paste for a moderate-sized dish of cannelons. Seasonable, with jam, at any time. CAPEB SAUCE, for Fish. Ingredients.—J pint of melted butter, 3 dessertspoonfuls of capers, 1 dessert- spoonful of their liquor, a small piece of glaze, if at hand (this may be dispensed with), \ teaspoonful of salt, ditto of pepper, 1 tablespoonful of anchovy es- sence. Mode.—Cut the capers across once or twice, but do not chop them fine; put themin a saucepan with £ pint of good melted butter, and add all the other in- gredients. Keep stirring the whole until it just simmers, when it is ready to serve. Time.—1 minute to simmer. Average cost for this quantity, 5d. Suffi- cient to serve with a skate, or 2 or 3 slices of salmon. CAPER SAUCE, for Boiled Mut- ton. Ingredients.—J pint of melted butter, 3 tablespoonfuls of capers or nasturtiums, 1 tablespoonful of their liquor. Mode.— Chop the capers twice or thrice, and add them, with their liquor, to h pint of melted butter, made very smoothly with milk; keep stirring well; let the sauce just simmer, and serve in a tureen. Pickled nasturtium-pods are fine-flavoured, and by many are eaten in preference to capers. They make an excellent sauce. Time.—2 minutes to simmer. Average cost for this quantity, 8d. Sufficient to serve with a leg of mutton. CAPEB SAUCE, a Substitute for. Ingredients.—^ pint of melted butter, 2 tablespoonfuls of cut parsley, J tea- spoonful of salt, 1 tablespoonful of vine- gar. Mode.— Boil the parsley slowly to let it become a bad colour; cut, but do not chop it fine. Add it to \ pint of smoothly-made melted butter, with salt and vinegar in the above proportions. Carp, Stewed Boil up and serve. Time.—2 minutes to simmer. Average cost for this quantity, Zd. CAPSICUMS, Pickled. Ingredients.—Vinegar, \ oz. of pounded mace, and J oz. of grated nutmeg, to each quart; brine. Mode.—Gather the pods with the stalks on, before they turn red; slit them down the side with a small-pointed knife, and remove the seeds only; put them in a strong brine for 3 days, changing it every morning; then take them out, lay them on a cloth, with another one over them, until they are perfectly free from moisture. Boil sufficient vinegar to cover them, with mace and nutmeg in the above propor- tions; put the pods in a jar, pour over the vinegar when cold, and exclude them from the air by means of a wet bladder tied over. CAKP, Baked. Ingredients.—1 carp, forcemeat, bread crumbs, 1 oz. butter, j pint of stock (see Stock), \ pint of port wine, 6 anchovies, 2 onions sliced, 1 bay-leaf, a faggot of sweet herbs, flour to thicken, the juice of 1 lemon; cayenne and salt to taste; ^ teaspoonful of powdered sugar. Mode. —Stuff the carp with a delicate force- meat, after thoroughly cleansing it, and sew it up, to prevent the stuffing from falling out. Rub it over with an egg, and sprinkle it with bread crumbs, lay it in a deep earthen dish, and drop the butter, oiled, over the bread crumbs. Add the stock, onions, bay-leaf, herbs, wine, and anchovies, and bake for 1 hour. Put 1 oz. of butter into a stewpan, melt it, and dredge in sufficient flour to dryit up; put in the strained liquor from the carp, stir frequently, and when it has boiled, add the lemon-juice and season- ing. Serve the carp on a dish garnished with parsley and cut lemon, and the sauce in a boat. Time.—1\ hour. Average cost. Seldom bought. Seasonable from March to October. Sufficient for 1 or 2 persons. CABP, Stewed. Ingredients. — 1 carp, salt, stock, 2 onions, 6 cloves, 12 peppercorns, 1 blade of mace, ^ pint of port wine, the juice of I lemon, cayenne and salt to taste, a faggot of savoury herbs. Mode.—Scale THE DICTIONARY OF COOKERY. 65 Carrot Jam the fish, clean it nicely, and, if very- large, divide it; lay it in the stewpan, after having rubbed a little salt on it, and put in sufficient stock to cover it; add the herbs, onions and spices, and stew gently for 1 hour, or rather more, should it be very large. Dish up the fish with great care, strain the liquor, and add to it the port wine, lemon-juice, and ca- yenne; give one boil, pour it over the fish, and serve. Time. 11 hour. Aver- age cost. Seldom bought. Seasonable from March to October. Sufficient for 1 or 2 persons. Note.—This fish can be boiled plain, and served with parsley and butter. Chub and Char may be cooked in the same manner as the above, as also Dace and Roach. CABBOT JAM, to Imitate Apricot Preserve. Ingredients.—Carrots; to every lb. of carrot pulp allow 1 lb. of pounded sugar, the grated rind of 1 lemon, the strained juice of 2, 6 chopped bitter almonds, 2 tablespoonfuls of brandy. Mode.—Select young carrots; wash and scrape them clean, cut them into round pieces, put them into a saucepan with sufficient water to cover them, and let them sim- mer, until perfectly soft; then beat them through a sieve. Weigh the pulp, and to every lb. allow the above ingredients. Put the pulp into a preserving-pan with the sugar, and let this boil for 5 minutes, stirring and skimming all the time. When cold, add the lemon-rind and juice, al- monds and brandy; mix these well with the jam ; then put it into pots, which must be well covered and kept in a dry place. The brandy may be omitted, but the preserve will then not keep: with the brandy it will remain good for months. Time.—About j hour to boil the carrots; 5 minutes to simmer the pulp. A verage cost, li. 2d. for 1 lb. of pulp, with the other ingredients in proportion. Suffi- cient to fill 3 pots. Seasonable from July to December. CABROT PUDDING, Baked or Boiled. Ingredients.—1 lb. of broad crumbs, 4 oz. suet, { lb. of stoned raisins, J lb. of carrot, \ lb. of currants, 3 oz. of sugar, 3 eggs, milk, } nutmeg. Mode.—Boil the carrots, until tender enough to mash to a pulp; add the remaining ingro- Carrots, Boiled dients, and moisten with sufficient milk to make the pudding of the consistency of thick batter. If to be boiled, put the mixture into a buttered basin, tie it down with a cloth, and boil for 2.J hours: if to be baked, put it into a pie-dish, and bake for nearly an hour; turn it out of the dish, strew sifted sugar over it, and serve. Time.—2^ hours to boil; 1 hour to bake. Average cost, Is. 2d. Sufficient for 5 or 6 persons. Seasonable from Sep- tember to March. CABBOT SOTJP. Ingredients. — 4 quarts of liquor in which a leg of mutton or beef has been boiled, a few beef-bones, 6 large carrots, 2 large onions, 1 turnip; seasoning of salt and pepper to taste; cayenne. Mode.—Put the liquor, bones, onions, turnip, pepper, and salt, into a stewpan, and simmer for 3 hours. Scrape and cut the carrots thin, strain the soup on them, and stew them till soft enough to pulp through a hair sieve or coarse cloth; then boil tho pulp with the soup, which should be of the consistency of pea-soup. Add cayenne. Pulp only the red part of the carrot, and make this soup the day before it is wanted. Time.—-4% hours. Average cost, per quart, l^rf. Seasonable from October to March. Sufficient for 8 persons. CABBOT SOUP. Ingredients. —2 lbs. of carrots, 3 oz. of butter, seasoning to taste of salt and cayenne, 2 quarts of stock or gravy soup. Mode.—Scrape and cut out all specks from the carrots, wash, and wipe them dry, and then reduce them into quarter- inch slices. Put the butter into a large , stewpan, and when it is melted, add 2 lbs. of the sliced carrots, and let them stew gently for an hour without browning. Add to them the soup, and allow them to simmer till tender,—say for nearly an hour. Press them through a strainer with the soup, and add salt and cayenne if required. Boil the whole gently for 5 minutes, skim well, and serve as hot as possible. Time 1$ hour. Average cost, per quart, Is. Id. CARROTS, Boiled. Ingredients.—To each J gallon of water, allow one heaped tablespoonful of salt; carrots. Mode.—Cut off tho green tops, 66 THE DICTIONARY OF COOKERY. Carrots, to Dress wash and scrape the carrots, and should there be any black specks, remove them. If very large, cut them in halves, divide them lengthwise into four pieces, and put them into boiling water, salted in the above proportion; let them boil until tender, which may be ascertained by thrusting a fork into them: dish, and serve very hot. This vegetable is an indispensable accompaniment to boiled beef. When thus served, it is usually boiled with the beef; a few carrots are placed round the dish as a garnish, and the remainder sent to table in a vege- table-dish. Young carrots do not require nearly so much boiling, nor should they be divided: these make a nice addition to stewed veal, &e. Time.—Large carrots, 11 to 1\ hours ; young ones, about b, hour. Average cost, 6d. to 8(2. per bunch of 18. Sufficient.—i large carrots for 5 or 6 persons. Seasonable. — Young carrots from April to July, old ones at any time. CABBOTS, to dress, in the German way. Ingredients.—8 large carrots, 3 oz. of butter, salt to taste, a very little grated nutmeg, 1 tablespoonful of finely-minced parsley, 1 dessertspoonful of minced onion, rather more than 1 pint of weak stock or broth, I tablespoonful of flour. Mode.—Wash and scrape the carrots, and cut them into rings of about \ inch in thickness. Put the butter into a stew- pan; when it is melted, lay in the car- rots, with salt, nutmeg, parsley, and onion in the above proportions. Toss the stewpan over the fire for a few minutes, and when the carrots are well saturated with the butter, pour in the stock, and simmer gently until they are nearly tender. Then put into another stewpan a small piece of butter; dredge in about a tablespoonful of flour; stir this over the fire, and when of a nice brown colour, add the liquor that the carrots have been boiling in; let this just boil up, pour it over the carrots in the other stewpan, and let them finish simmering until quite tender. Serve very hot. This vegetable, dressed as above, is a favourite accompaniment to roast pork, sausages, &c, &c, Time.— About j hour. Average cost, 6d. to Sd. per bunch of 18. Sufficient for 6 or 7 persons. Seasonable. — Young carrots from April to July, old ones at any time. Cauliflowers a la Sauce Blanche CABBOTS, Sliced (Entremets, or to be served with the Second Course, as a Side-Dish). Ingredients.—5 or 6 large carrots, a large lump of sugar, 1 pint of weak stock, 3 oz. of fresh butter, salt to taste. Mode. —Scrape and wash the carrots, cut them into slices of an equal size, and boil them in salt and water until half done; drain them well, put them into a stewpan with the sugar and stock, and let them boil over a brisk fire. When reduced to a glaze, add the fresh butter and a season- ing of salt; shake the stewpan about well, and when the butter is well mixed with the carrots, serve. There should be no sauce in the dish when it comes to table, but it should all adhere to the carrots. Time. — Altogether, j hour. Average cost, 6d. to 8rf. per bunch of 18. Sufficient for 1 dish. Seasonable.—Young carrots from April to July, old ones at any time. CABBOTS, Stewed. Ingredients.—7 or 8 large carrots, 1 teacupful of broth, pepper and salt to taste, 5 teacupful of cream, thickening of butter and flour. Mode. —Scrape the carrots nicely ; half-boil, and slice them into a stewpan; add the broth, pepper and salt, and cream; simmer till tender, and be careful the carrots are not broken. A few minutes before serving, mix a little flour with about 1 oz. of butter; thicken the gravy with this; let it just boil up, and serve. Time.—About j hour to boil the carrots, about 20 minutes to cook them after they are sliced. Average cost, Gd. to Sd. per bunch of 18. Sufficient for 5 or 6 persons. Seasonable. —Young carrots from April to July, old ones at any time. CAULIPLOWEES la SAUCE BLANCHE (Entremets, or.Side- dish, to be served with the Second Course). Ingredients.—3 cauliflowers, i pint ot sauce blanche, or French melted butter, 3 oz. of butter, salt and water. Mode.— Cleanse the cauliflowers as in the suc- ceeding recipe, and cut the stalks off flat at the bottom; boil them until ten- der in salt and water, to which the above proportion of butter has been added, and be careful to take them up the moment they are done, or they will break, and THE DICTIONARY OF COOKERY. 67 Cauliflowers, Boiled BOILED CAULIFLOWER, the appearance of the dish will be spoiled. Drain them well, and dish them in the shape of a large cauliflower. Have ready ^ pint of sauce made by recipe, pour it over the flowers, and serve hot and quickly. Time.—Small cauliflowers, 12 to 15 minutes; large ones, 20 to 25 mi- nutes, after the water boils. Average cost, large cauliflowers, in full season, 6<2. each. Sufficient, 1 large cauliflower for 3 or 4 persons. Seasonable from the beginning of June to. the end of Sep- tember. CAULIFLOWERS, Boiled. Ingredients.—To each \ gallon of wa- ter allow 1 heaped tablespoonful of salt. Mode.—Choose cauliflowers that are close and white; trim off the decayed outside leaves, and cut the stalk off flat at the bottom. Open the flower a-little in places to remove the insects, which are generally found about the stalk, and let the cauliflowers lie in salt and water for an hourpreviousto dressing them, with their heads downwards: this will effectually draw out all the ver- min. Then put them into fast-boiling water, with the addition of salt in the above proportion, and let them boil briskly over a good Are, keeping the saucepan uncovered, and the water well skimmed. When the cauliflowers are tender, take them up with a slice; let them drain, and, if large enough, place them upright in the dish. Serve with plain melted butter, a little of which may be poured over the flower. Time. ■—Small cauliflower 12 to 15 minutes, large one 20 to 25 minutes, after the water boils. A verage cost, for large cau- liflowers, 6d. each. Sufficient. — Allow 1 large cauliflower for 3 persons. Sea- sonable from the beginning of June to the end of September. CAULIFLOWERS, with Parmesan Cheese (Entremets, or Side-dish, to be served with the Second Course). Ingredients.—2 or 3 cauliflowers, rather more than h pint of white sauce, 2 table- spoonfuls of grated Parmesan cheese, 2oz. of fresh butter, 3 tablospoonfuls of bread Celery crumbs. Mode.—Cleanse and boil the cau- liflowers by the preceding recipe, drain them, and dish them with the flowers standing upright. Have ready the above proportion of white sauce ; pour sufficient of it over the cauliflowers just to cover the top; sprinkle over this some rasped Parmesan cheese and bread crumbs, and drop on these the butter, which should be melted, but not oiled. Brown with a salamander, or before the fire, and pour round, but not over, the flowers the re- mainder of the sauce, with which should be mixed a small quantity of grated Parmesan cheese. Time. — Altogether, J hour. Average cost, for large cauli- flowers, 6d. each. Sufficient.—3 small cauliflowers for 1 dish. Seasonable from the beginning of June to the end of September. CAYENNE CHEESES. Ingredients.—J lb. of butter, J lb. of flour, \ lb. of grated cheese, £ teaspoon- ful of cayenne, ^ teaspoonful of salt; water. Mode.—Rub the butter in the flour; add the grated cheese, cayenne, and salt, and mix these ingredients well together. Moisten with sufficient water to make the whole into a paste; roll out, and cut into fingers about 4 inches in length. Bake them in a moderate oven a very light colour, and serve very hot. Time.—15 to 20 minutes. Average cost, Is. id. Sufficient for 6 or 7 persons. Seasonable at any time. CAYENNE VINEGAR, or Essence of Cayenne. Ingredients.—h oz. of cayenne pepper, ^ pint of strong spirit, or 1 pint of vine- gar. Mode. —Put the vinegar, or spirit, into a bottle, with the above proportion of cayenne, and let it steep for a month, when strain off and bottle for use. This is excellent seasoning for soups or sauces, but must be used very sparingly. CELERY. With a good heart, and nicely blanched, this vegetable is generally eaten raw, and is usually served with the cheese. Let the roots bo washed free from dirt, all the decayed and outside leaves being cut off , preserving as much of the stalk as possible, and all specks or blemishes being carefully removed. Should the celery be large, divide it lengthwise fi* 68 THE DICTIONARY OF COOKERY. Celery Sauce CELEEY, IN GLASS. into quarters, and place it, root down- wards, in a celery-glass, which should be rather more than half filled with water. The top leaves may be curled, by shred- ding them in nar- row strips with the point of a clean skewer, at a distance of about 4 inches from the top. Average cost, 2d. per head. Suffi- cient. — Allow 2 heads for 4 or 5 persons. Sea- sonable from October to April. Note.—This vegetable is exceedingly useful for flavouring soups, sauces, &c, and makes a very nice addition to winter salad. CELERY SAUCE, for Boiled Tur- key, Poultry, &o. Ingredients.—6 heads of celery, 1 pint of white stock, 2 blades of mace, 1 small bunch of savoury herbs; thickening of butter and flour, or arrowroot, Jpint of cream, lemon-juice. Mode. —Boil the celery in salt and water until tender, and cut it into pieces 2 inches long. Put the stock into a stewpan with the mace and herbs, and let it simmer for ^ hour to extract their flavour. Then strain the liquor, add the celery, and a thickening of butter kneaded with flour, or, what is still better, with arrowroot; just before serving, put in the cream, boil it up, and squeeze in a little lemon-juice. If neces- sary, add a seasoning of salt and white pepper. Time.—25 minutes to boil the celery. Average cost, Is. 3d. Sufficient, this quantity for a boiled turkey. Note.—This sauce maybe made brown by using gravy instead of white stock, and flavouring it with mushroom ketchup or Harvey's sauce. CELEBY SAUCE (a more simple Becipe). Ingredients.—4 heads of celery, \ pint of melted butter made with milk, 1 "blade of pounded mace; salt and white pepper to taste. Mode.—Wash the celery, boil it in salt and water till tender, and cut Celery, Stewed it into pieces 2 inches long; make it pint melted butter by recipe; put in the celery, pounded mace, and seasoning; simmer for 3 minutes, when the sauce will be ready to serve. Time.—25 mi- nutes to boil the celery. Average cost, Sd. Sufficient, this quantity for a boiled fowl. CELEEY SOUP. Ingredients.—9 heads of celery, 1 tea- spoonful of salt, nutmeg to taste, 1 lump of sugar, J pint of strong stock, a pint of cream, and 2 quarts of boiling water. Mode.—Cut the celery into small pieces; throw it into the water, seasoned with the nutmeg, salt, and sugar. Boil it till suf- ficiently tender; pass it through a sieve, add the stock, and simmer it for half an hour. Now put in the cream, bring it to the boiling-point, and serve immediately. Time.—1 hour. Average cost, Is. per quart. Seasonable from September to March. Sufficient for 8 persons. Note.—This soup can be made brown instead of white, by omitting the cream, and colouring it a little. When celery cannot be procured, half a drachm of the seed, finely pounded, will give a flavour to the soup, if put in a quarter of an hour before it is done. A little of the essence of celery will answer the same purpose. CELEBY, Stewed, a la Creme. Ingredients.—6 heads of celery; to each h gallon of water allow 1 heaped table- spoonful of salt, 1 blade of pounded mace, ^ pint of cream. Mode.—Wash the celery thoroughly ; trim, and boil it in salt and water until tender. Put the cream and pounded mace into a stowpan, shake it over the fire until the cream thickens, dish the celery, pour over the sauce, and serve. Time.—Large heads of celery, 25 minutes; small ones, 15 to 20 minutes. Average cost, 2d. per head. Sufficient for 5 or 6 persons. Seasonable from October to April. CELEBY, Stewed (with. "White Sauce). Ingredients.—6 heads of celery, 1 oz. of butter; to each half gallon of water allow 1 heaped teaspoonful of salt, J pint of white sauce (see White Sauce). Mode. —Have ready sufficient boiling water just to cover the celery, with salt and butter in the above proportion. Wash the THE DICTIONARY OF COOKERY. Celery, Stewed celery well, cut off the decayed outside leaves, trim away the green tops, and shape the root into a point; put it into the boiling water, let it boil rapidly until tender, then take it out, drain well, place it upon a dish, and pour over it about ^ pint of white sauce, made by re- cipe. It may also be plainly boiled as above, placed on toast, and melted but- ter poured over, the same as asparagus is dished. Time.—Large heads of celery 25 minutes, small ones 15 to 20 minutes, after the water boils. A rerage cost, 2d. per head. Sufficient for 5 or 6 persons. Seasonable from October to April. CELERY, Stewed (with White Sauce). Ingredients.—6 heads of celery, ^ pint of white stock or weak broth, 4 table- spoonfuls of cream, thickening of butter and flour, 1 blade of pounded mace, a very little grated nutmeg; pepper and salt to taste. Mode.—Wash the celery, strip off the outer leaves, and cut it into lengths of about 4 inches. Put these into a saucepan, with the broth, and stew till tender, which will be in from 20 to 25 minutes; then add the remaining ingredients, simmer altogether for 4 or 5 minutes, pour into a dish, and serve. It may be garnished with sippets of toasted bread. Time.—Altogether, ^ hour. Ave- rage cost, 2d. per head. Sufficient for 5 or 6 persons. Seasonable from October to April. Note. — By cutting the celery into smaller pieces, by stewing it a little longer, and, when done, by pressing it through a sieve, the above stew may be converted into a Puree of Celery. CBLEKT VINEGAR. Ingredients.—i oz. of celery-seed, 1 pint of vinegar. Mode.—Crush the seed by pounding it in a mortar; boil the vinegar, and when cold, pour it to the seed; let it infuse for a fortnight, when strain and bottle off for use. This is frequently used in salads. CHAMPAGNE-CUP. Ingredients.—1 quart bottle of cham- pagne, 2 bottles of soda-water, 1 liqueur- glass of brandy or Curacoa, 2 tablespoon- fuls of powdered sugar, 1 lb. of pounded ice, a sprig of green borage. Mode.— Put all the ingredients into a silver cup; Charlotte-aux-Pommes stir them together, and serve the same as claret-cup. Should the above propor- tion of sugar not be found sufficient to suit some tastes, increase the quantity. When borage is not easily obtainable, substitute for it a few slices of cucumber- rind. Seasonable.—Suitable for picnics, balls, weddings, and other festive occa- sions. CHARLOTTE-ATXX-POMMES. Ingredients.— A few slices of rather stale bread ^ inch thick, clarified butter, apple marmalade, with about 2 dozen apples, ^ glass of sherry. Mode.—Cut a slice of Gread the same shape as the bot- tom of a plain round mould, which has been well buttered, and a few strips the height of the mould, and about 1J inch wide; dip the so rich); place the round chablotte-aux-pommks. piece at the bottom of the mould, and set the narrow strips up the sides of it, overlapping each other a little, that no juice from the apples may escape, and that they may hold firmly to the mould. Brush the interior over with the white of egg (this will assist to make the case firmer); fill it with the apple marmalade, with the addition of a little sherry, and cover them with a round piece of bread, also brushed over with egg, the same as the bottom; slightly press the bread down to make it adhere to the other pieces; put a plate on the top, and bake the charlotte in a brisk oven, of a light colour. Turn it out on the dish, strew sifted sugar over the top, and pour round it a little melted apricot jam. Time.— 40 to 50 minutes. Average cost, Is. 9d. Sufficient for 5 or 6 persons. Seasonable from July to March. CHARLOTTE - ATTX - POMMES, an easy method of making. Ingredients.—J lb. of flour, 1 lb. of butter, ^ lb. of powdered sugar, h tea spoonful of baking-powder, 1 egg, milk, 1 glass of raisin-wine, apple marmalade, 1 pint of cream, 2 dessert spoonfuls of pounded sugar, 2 tablespoonf uls of lemon- 70 THE DICTIONARY OF COOKERY. Charlotte, Husse juice. Mode.—Make a cake with the flour, butter, sugar, and baking-powder; mois- ten with the egg and sufficient milk to make it the proper consistency, and bake it in a round tin. When cold, scoop out the middle, leaving a good thickness all round the sides, to prevent them break- ing; take some of the scooped-out pieces, which should be trimmed into neat slices; lay them in the cake, and pour over sufficient raisin-wine, with the addition of a little brandy, if approved, to soak them well. Have ready some apple marmalade, made by recipe ; place a layer of this over the soaked cake, then a layer of cake and a layer of apples; whip the cream to a froth, mixing with it the sugar and lomon-juice ; pile it on the top of the charlotte, and garnish it with pieces of clear apple jelly. This dish is served cold, but may be eaten hot by omitting the cream, and merely gar- nishing the top with bright jelly just before it is sent to table. Time.—lhour to bake the cake. Average cost, 2s. Sufficient for 5 or 6 persons. Seasonable from July to March. CHARLOTTE, Russe (an elegant Sweet Entremet). Ingredients.—About 18 Savoy biscuits, \ pint of cream, flavouring of vanilla, liqueurs, or wine, 1 tablespoonful of pounded sugar, h oz. of isinglass. Mode. Procure about IS Savoy biscuits, or ladies'-fingers, as they are sometimes called; brush the edges of them with the white of an egg, and line the bottom of a plain round mould, placing them like a star or rosette. Stand them upright all round the edge, carefully put them so closely together that the white of egg connects them firmly, and place this case in the oven for about 5 minutes, just to dry the egg. Whisk the cream to a stiff froth, with the sugar, flavouring, and melted isinglass; fill the charlotte with it, cover with a slice of sponge-cake cut in the shape of the mould; place it in ice, where let it remain till ready for table; then turn it on a dish, remove the mould, and serve. 1 tablespoonful of liqueur of any kind, or 4 tablespoonf uls of wine, would nicely flavour the above proportion of cream. For arranging the biscuits in the mould, out them to the shape required, so that they fit in nicely, and level them with the mould at the top, that, when turned out, there may be Cheese something firm to rest upon. Great care and attention is required in the turning out of this dish, that the cream does not burst the ease; and the edges of the bis- cuits must have the smallest quantity of egg brushed over them, or it would stick to the mould, and so prevent the char- lotte from coming away properly. Time. —5 minutes in the oven. A verage cost, with cream at Is. per pint, 2s. (id. Suf- ficient for 1 charlotte. Seasonable at any time. CHEESE. Cheese is the curd formed from milk by artificial coagulation, pressed and dried for use. Curd, called also casein and caseous matter, or the basis of cheese, exists in the milk, and not in the cream, and re- quires only to be separated by coagula- tion: the coagulation, however, supposes some alteration of the curd. By means of the substance employed to coagulate it, it is rendered insoluble in water. When the curd is freed from the whey, kneaded and pressed to expel it entirely, it becomes cheese; this assumes a degree of transparency, and possesses many of the properties of coagulated albumen. If it be well dried, it does not change by exposure to the air; but if it contain moisture, it soon putrefies; it therefore requires some salt to preserve it, and this acts likewise as a kind of seasoning. All our cheese is coloured more or less, ex- cept that made from skim milk. The colouring substances employed are ar- natto, turmeric, or marigold, all perfectly harmless unless they are adulterated; and it is said that arnatto sometimes contains red lead. Cheese varies in quality and richness according to the materials of which it is composed. It is made—1. Of entire milk, as in Cheshire; 2. of milk and cream, as at Stilton; 3. of new milk mixed with skim milk, as in Gloucestershire; 4. of skimmed milk only, as in Suffolk, Hol- land, and Italy. The principal varieties of cheese used in England are the following: Cheshire cheese, famed all over Europe for its rich quality and fine piquante flavour. It is made of entire new milk, the cream not being taken off. Gloucester cheese is much milder in its taste than the Cheshire. There are two kinds of Gloucester cheese, single and double:—Single Gloucester is made of skimmed milk, or of the milk THE DICTIONARY OP COOKERY. n Cheese deprived of half the cream; Double Gloucester is a cheese that pleases almost every palate: it is made of the whole milk and cream. Stilton cheese is made by adding: the cream of one day to the entire milk of the next: it was first made at Stilton, in Leicestershire. Sage cheese is so called from the practice of colour- ing some curd with bruised sage, mari- gold-leaves, and parsley, and mixing this with some uncoloured curd. With the Romans, and during the middle ages, this practice was extensively adopted. Cheddar cheese much resembles Parmesan. It has a very agreeable taste and flavour, and has a spongy appearance. Brickbat cheese has nothing remarkable except its form. It is made by turning with rennet a mixture of cream and new milk ; the curd is put into a wooden vessel the shape of a brick, and is then pressed and dried in the usual way. Dunlop cheese has a peculiarly mild and rich taste: the best is made entirely from new milk. New cheese (as it is called in London) is made chiefly in Lincolnshire, and is either made of all cream, or, like Stilton, by adding the cream of one day's milking to the milk that comes immediately from the cow: they are extremely thin, and are compressed gently two or three times, turned for a few days, and then eaten new with radishes, salad, &c. Skimmed Milk cheese is made for sea voyages prin- cipally. Parmesan cheese is made in Parma and Piacenza. It is the most celebrated of all cheese: it is made en- tirely of skimmed cows' milk; the high flavour which it has is supposed to be owing to the rich herbage of the meadows of the Po, where the cows are pastured. * The best Parmesan is kept for three or four years, and none is carried to market till it is at least six months old. Dutch cheese derives its peculiar pungent taste from the practice adopted in Holland of coagulating the milk with muriatic acid instead of rennet. Swiss cheeses, in their several varieties, are all remarkable for their fine flavour; that.from Qmydre, a bailiwick in the canton of Fribourg, is best known in England; it is flavoured by the dried herb of Melilotos officinalis in powder. Cheese from milk and pota- toes is manufactured in Thuringia and Saxony. Cream cheese, although so called, is not properly cheese, but is nothing more than cream dried sufficiently to be cut with a knife. Cheese, Pounded CHEESE. In families where much cheese is con- sumed, and it is bought in large quan- tities, a piece from the whole cheese should be cut, the larger quantity spread with a thickly-buttered sheet of white paper, and the outside occasionally wiped. To keep cheeses moist that are in daily use, when they come from table a damp cloth should be wrapped round them, and the cheese put into a pan with a cover to it, in a cool but not very dry place. To ripen cheeses, and bring them forward, put them into a damp cellar; and to check too largo a production of mites, spirits may be poured into the parts affected. Pieces of cheese which are too near the rind, or too dry to put on table, may be made into Welsh rare- bits, or grated down and mixed with macaroni. Cheeses may be preserved in a perfect state for years, by covering them with parchment made pliable by soaking in water, or by rubbing them over with a coating of melted fat. The cheeses selected should be free from cracks or bruises of any kind. CHEESE, Mode of Serving. The usual mode of serving cheese at good tables is to cut a small quantity of it into neat square pieces, and to put them into a glass cheese-dish, this dish round. Should the cheese crum- ble much, of course this me- thod is rather wasteful, and it cheese-glass. may then be put on the table in the piece, and the host may cut from it. When served thus, the cheese must al- ways be carefully scraped, and laid on a white d'oyley or napkin, neatly folded. Cream cheese is often served in a cheese course, and, sometimes, grated Parme- san: the latter should be put into a covered glass dish. Rusks, cheese-bis- cuits, pats or slices of butter, and salad, cucumber, or water-cresses, should al- ways form part of a cheese-course. CHEESE, Pounded. Ingredients.—To every lb. of cheese allow 3 oz. of fresh butter. Mode.—To pound cheese is an economical way of using it if it has become dry; it is ex- 72 THE DICTIONARY OF COOKERY. Cheese, Toasted ceedingly good spread on bread, and is the best way of eating it for those whose digestion is weak. Cut up the cheese into small pieces, and pound it smoothly in a mortar, adding butter in the above proportion. Press it down into a jar, cover with clarified butter, and it will keep for several days. The flavour may be very much increased by adding mixed mustard (about a teaspoonful to every lb.), or cayenne, or pounded mace. Curry- powder is also not unfrequently mixed with it. CHEESE, Toasted, or Scotch Eare- bit. Ingredients. — A few slices of rich cheese, toast, mustard, and pepper. Mode.—Cut some nice rich sound cheese into rather thin slices; melt it in a cheese-toaster on a hot plate or over steam, and, when melted, add a small quantity of mixed mustard and a season- ing of pepper: stir the cheese until it is completely dissolved, then brown it be- fore the fire, or with a salamander. Fill the bottom of the cheese-toaster with hot water, and serve with dry or buttered toasts, whichever may be preferred. Our engraving illus- trates a cheese- toaster with hot-water re- servoir: the Boi-WATEa chekse-dish. cheese is melted in the upper tin, which is placed in an- other vessel of boiling water, so keeping the preparation beautifully hot. A small quantity of porter, or port wine, is some- times mixed with the cheese; and, if it be not very rich, a few pieces of butter may be mixed with it to great advantage. Sometimes the melted cheese is spread on the toasts, and then laid in the cheese- dish at the top of the hot water. Which- ever way it is served, it is highly neces- sary that the mixture be very hot, and very quickly sent to table, or it will be worthless. Time.—About 5 minutes to melt the cheese. Average cost, ljrf. per slice. Sufficient.—Allow a slice to each person. Seasonable at any time. CHEESE, Toasted, or "Welsh Rare- bit. Ingredients.—Slices of bread, butter, Cheshire or Gloucester cheese, mustard, and pepper. Mode.—Cut the bread into Cheesecakes slices about h inch in thickness; pare off the crust, toast the bread slightly with- out hardening or burning it, and spread it with butter. Cut some slices, not quite so large as the bread, from a good rich fat cheese; lay them on the toasted bread in a cheese-toaster; be careful that the cheese does not burn, and let it be equally melted. Spread over the top a little made mustard and a seasoning of pepper, and serve very hot, with very hot plates. To facilitate the melting of the cheese, it may be cut into thin flakes, or toasted on one side before it is laid on the bread. As it is so essential to send this dish hot to table, it is a good plan to melt the cheese in small round silver or metal pans, and to send these pans to table, allowing one for each guest. Slices of dry or buttered toast should always accompany them, with mustard, pepper, and salt. Time.— About 5 minutes to melt the cheese. Average cost, l^d. per slice. Sufficient.— Allow a slice to each person. Seasonable at any time. Note.—Should the cheese be dry, a little butter mixed with it will be an improvement. CHEESE SANDWICHES. Ingredients. —slices of brown bread- and-butter, thin slices of cheese. Mode. —Cut from a nice fat Cheshire, or any good rich cheese, some slices about sh. inch thick, and place them between some slices of brown bread-and-butter, like sandwiches. Place them on a plate in the oven, and, when the bread is toasted, serve on a napkin very hot and very quickly. Time.—10 minutes in a brisk oven. Average cost, lid,each sandwich. Sufficient.—Allow a sandwich for each person. Seasonable at any time. CHEESECAKES. Ingredients.—8 oz. of pressed curds, 2 oz. of ratafias, 6 oz. of sugar, 2 oz. of butter, the yolks' of 6 eggs, nutmeg, salt, rind of 2 oranges or lemons. Mode. —Rub the sugar on the orange or lemon rind, and scrape it off. Press the curd in a napkin, to get rid of moisture ; pound it thoroughly in a mortar with the other ingredients till the whole becomes a soft paste. Line 2 dozen, or more, tartlet- pans with good puff-paste, garnish these with the cheese-custard, place a strip of THE DICTIONARY OF COOKERY. 78 Cherokee candied-peel on the top of each, and bake in a moderate oven a light colour; when done, shake a little sifted sugar over them. Currants, dried cherries, sul- tanas, and citron may be used instead of candied-peel. Time.—20 minutes to bake. Average cost, Qd. per dozen. Sea- sonable at any time. CHEROKEE, or Store Sauce. Ingredients.—\ oz. of cayenne pepper, 5 cloves of garlic, 2 tablespoonfuls of soy, 1 tablespoonf ul of walnut ketchup, 1 pint of vinegar. Mode.—Boil all the ingre- dients gently for about Ihour; strain the liquor, and bottle off for use. Time. —J hour. Seasonable.—This sauce can be made at any time. CHERRIES, Dried. Cherries may be put into a slow oven and thoroughly dried before they begin to change colour; they should then be taken out of the oven, tied in bunches, and stored away in a dry place. In the winter, they may be cooked with sugar for dessert, the same as Normandy pip- pins. Particular care must be taken that the oven be not too hot. Another me- thod of drying cherries is to stone them, and to put them into it preserving-pan, with plenty of loaf sugar strewed amongst them. They should be simmered till the fruit shrivels, when they should be strained from the juice. The cherries should then be placed in an oven cool enough to dry without baking them. About 5 oz. of sugar would be required for 1 lb. of cherries, and the same syrup may be used again to do another quan- tity of fruit. CHERRIES, Morello, to Preserve. Ingredients.—To every lb. of cherries allow 1^ lb. of sugar, 1 gill of water. Mode.—Select ripe cherries, pick off the stalks, and reject all that have any ble- mishes. Boil the sugar and water toge- ther for 5 minutes; put in the cherries, and boil them for 10 minutes, removing the scum as it rises. Then turn the fruit, &c, into a pan, and let it remain until the next day, when boil it all again for another 10 minutes, and, if necessary, skim well. Put the cherries into small pots, pour over them the syrup, and, when cold, cover down with oiled papers, and the tops of the jars with tissue-paper Cherry Brandy, to make brushed over on both sides with the white of an egg, and keep in a dry place. Time. —Altogether, 25 minutes to boil. Ave- rage cost, from 8d. to Wd. per lb. pot. Seasonable.—Make this in July or August. CHERRIES, to Preserve in Syrup (very delicious). Ingredients.—4 lbs. of cherries, 3 lbs. of sugar, 1 pint of white-currant juice. Mode.—Let the cherries be as clear and as transparent as possible, and perfectly ripe ; pick off the stalks, and remove the stones, damaging the fruit as little as you can. Make a syrup with the above proportion of sugar, mix the cherries with it, and boil them for about 15 mi- nutes, carefully skimming them; turn them gently into a pan, and let them remain till the next day, then drain the cherries on a sieve, and put the syrup and white-currant juice into the pre- serving-pan again. Boil these together until the syrup is somewhat reduced and rather thick, then put in the cherries, and let them boil for about 5 minutes; take them off the fire, skim the syrup, put the cherries into small pots or wide- mouthed bottles; pour the syrup over, and, when quite cold, tie them down carefully, so that the air is quite excluded. Time.—15 minutes to boil the cherries in the syrup; 10 minutes to boil the syrup and currant-juice; 5 minutes to boil the cherries the second time. Ave- rage cost for this quantity, 3s. 6d. Sea- sonable.—Make this in July or August. CHERRY BRANDY, to make. Ingredients. — Morello cherries, good brandy; to every lb. of cherries allow 3 oz. of pounded sugar. Mode.—Have ready some glass bottles, which must be perfectly dry. Ascertain that the cher- ries are not too ripe and are freshly gathered, and cut off about half of the stalks. Put them into the bottles, with the above proportion of sugar to every lb. of fruit; strew this in between the cherries, and, when the bottles are nearly full, pour in sufficient brandy to reach just below the cork. A few peach or apricot kernels will add much to their flavour, or a few blanched bitter almonds. Put corks or bungs into the bottles, tie over them a piece of bladder, and store away in a dry place. The cherries will be fit to eat in 2 or 3 months, and will remain good for years. They are liable 74 THE DICTIONARY OF COOKERY. Cherry Jam to shrivel and become tough if too much sugar be added to them. A verage cost, Is. to Is. Gd. per lb. Sufficient.—1 lb. of cherries and about a 1 pint of brandy for a quart bottle. Seasonable in August and September. CHEBEY JAM. Ingredients— To every lb. of fruit, weighed before stoning, allow J, lb. of sugar; to every 6 lbs. of fruit allow 1 pint of red-currant juice, and to every pint of juice 1 lb. of sugar. Mode.— Weigh the fruit before stoning, and allow half the weight of sugar; stone the cher- ries, and boil them in a prescrving-pan until nearly all the juice isdried up, then add the sugar, which should be crushed to powder, and the currant-juice, allow- ing 1 pint to every G lbs. of cherries (ori- ginal weight), and 1 lb. of sugar to every pint of juice. Boil all together until it jellies, which will be in from 20 minutes to J,hour; skim the jam well, keep it well stirred, and, a few minutes before it is done, crack some of the stones, and add the kernels: these impart a very delicious flavour to the jam. Time.— According to the quality of the cherries, from j to 1 hour to boil them; 20 mi- nutes to ^ hour with the sugar. Average cost, from 7d. to &£. per lb. pot. Sufficient. —1 pint of fruit for a lb. pot of jam. Seasonable. —Make this in July or August. CHEEKY SAUCE, for Sweet Pud- dings (German Recipe). Ingredients.—1 lb. of cherries, 1 table- spoonful of flour, 1 oz. of butter, I pint of water, 1 wineglassful of port wine, a little grated lemon-rind, 4 pounded cloves, 2 tablespoonfuls of lemon-juice, sugar to taste. Mode.—Stone the cher- ries, and pound the kernels in a mortar to a smooth paste; put the butter and flour into a saucepan, stir them over the fire until of a pale brown, then add the cherries, the pouuded kernels, the wine, and the water. Simmer these gently for | hour, or until the cherries are quite cooked, and rub the whole through B hair sieve; add the remaining ingre- dients, let the sauce boil for another 5 minutes, and serve. This is a deli- cious sauce to serve with boiled batter pudding, and when thus used, should be sent to table poured over the pud- ding. Time.—20 minutes to h hour. Chestnut Sauce Average cost, L.2d. Sufficient for 4 or 5 persons. Seasonable in June, July, and August. CHEBEY TAKT. Ingredients.—li lb. of cherries, 2 small tablespoonfuls of moist sugar, J lb. of short crust. Mode. — Pick the stalks from the cherries, put them, with the sugar, into a deep pie-dish just capable of holding them, with a small cup placed upside down in the midst of them. Make a short crust with ^ lb. of flour, by either of tho recipes for short crust, lay a bor- der round the edge of the dish, put on the cover, and ornament the edges; bake in a brisk oven from i hour to 40 mi- nutes; strew finely-sifted sugar over, and serve hot or cold, although the latter is the more usual mode. It is more economical to make two or three tarts at one time, as tho trimmings from one tart answer for lining the edges of the dish for another, and so much paste is not required as when they are made singly. Unless for family use, never make fruit pies in very large dishes; select them, however, as deep as possible. Time. — ^ hour to 40 minutes. Average cost, in full season, Sd. Sufficient for ft or 6 per- sons. Seasonable in June, July, and August. Note.—A few currants added to the cherries will be found to impart a nice piquante taste to them. CHESTNUT SAUCE, Brown. Ingredients.—\ lb. of chestnuts, h pint of stock, 2 lumps of sugar, 4 tablespoon- fuls of Spanish sauce (see Sauces). Mode. —Prepare the chestnuts as in the suc- ceeding recipe, by scalding and peeling them; put them in a stewpan with the stock and sugar, and simmer them till tender. When done, add Spanish sauce in the above proportion, and rub the whole through a tammy. Keep this sauce rather liquid, as it is liable to thicken. Time.—1^ hour to simmer the chestnuts. Average cost, 8d. CHESTNUT SAUCE, for Fowls or Turkey. Ingredients.—J lb. of chestnuts, J pint of white stock, 2 strips of lemon-peel, cayenne to taste, $ pint of cream or milk. Mode. —Peel off the outside skin of the chestnuts, and put them into boiling THE DICTIONARY OF COOKERY. 75 Chestnut Soup ■water for a few minutes; take off the thin inside peel, and put them into a saucepan with the white stock and lemon- peel, and let them simmer for lg hour, or until the chestnuts are quite tender. Rub the whole through a hair-sieve with a wooden spoon; add seasoning and the cream; let it just simmer, but not boil, and keep stirring all the time. Serve very hot, and quickly. If milk is used instead of cream, a very small quantity of thickening may be required: that, of course, the cook will determine. Time. —Altogether, nearly 2 hours. Average cost, 8d. Sufficient, this quantity for a turkey. CHESTNUT (Spanish) SOUP. Ingredients.—j lb. of Spanish chest- nuts, ^ pint of cream; seasoning to taste of salt, cayenne, and mace; 1 quart of stock. Mode. —Take the outer rind from the chestnuts, and put them into a large pan of warm water. As soon as this becomes too hot for the fingers to remain in it, take out the chestnuts, peel them quickly, and immerse them in cold water, and wipe and weigh them. Now cover them with good stock, and stew them gently for rather more than f of an hour, or until they break when touched with a fork; then drain, pound, and rub them through a fine sieve reversed; add suffi- cient stock, mace, cayenne, and salt, and stir it often until it boils, and put in the cream. The stock in which the chest- nuts are boiled can be used for the soup, when its sweetness is not objected to, or it may, in part, be added to it; and the rule is, that j lb. of chestnuts should be given to each quart of soup. Time.— Rather more than 1 hour. A verage cost, per quart, Is. 6d. Sufficient for 4 persons. Seasonable from October to February. CHICKENS, Boiled. Ingredients.—A pair of chickens, wa- ter. Clioosing and Trussing.—In choos- ing fowls for boiling, it should be borne in mind that those which are not black- legged aro generally much whiter when dressed. Pick, draw, singe, wash, and truss them in the following manner, without the livers in the wings; and, in drawing, be careful not to break the gall-bladder:—Cut off the neck, leaving sufficient skin to skewer back. Cut the feet off to the first joint, tuck the stumps into a slit made on each side of the belly, Chicken Broth twist the wings over the back of the fowl, and secure the top of the leg and the bottom of the wing together by running a skewer through them and the body. The other side must be done in the same manner. Should the fowl be very large and old, draw the sinews of the legs before tucking them in. Make a slit in the .apron of the fowl, large enough to admit the parson's nose, and tie a string on the tops of the legs to keep them in their proper place. Mode.—When they are firmly trussed, put them into a stew- pan with plenty of hot water, bring it to boil, and carefully remove all the scum as it rises. Simmer very gently until the fowl is tender, and bear in mind that the slower it boils the plumper and whiter BOILED FOWL. will the fowl be. Many cooks wrap them in a floured cloth to preserve the colour, and to prevent the scum from clinging to them; in this case, a few slices of lemon should bo placed on the breasts, over these a sheet of buttered paper, and then the cloth; cooking them in this manner renders the flesh very white. Boiled ham, bacon, boiled tongue, or pickled pork, are the usual accompani- ments to boiled fowls, and they may be served with Bechamel, white sauce, par- sley and butter, oyster, lemon, liver, celery, or mushroom sauce. A little should be poured over the fowls after the skewers aro removed, and the remainder sent in a tureen to table. Time. —Large fowl, 1 hour; moderate-sized one, i hour; chicken, from 20 minutes to £ hour. Average cost, in full season, 5s. the pair. Sufficient for 7 or 8 persons. Seasonable all the year, but scarce in early spring. CHICKEN BROTH. Ingredients.— ^ fowl, or the inferior joints of a whole one; 1 quart of water, 1 blade of mace, h onion, a small bunch of sweet herbs, salt to taste, 10 pepper- corns. Mode.—An old fowl not suitable for eating may be converted into very good broth; or, if a young one be used, the inferior joints may be put in the broth, and the best pieces reserved for 76 THE DICTIONARY OF COOKERY. Chicken, Curried dressing in some other manner. Put the fowl into a saucepan, stew all the ingre- dients, and simmer gently for 1 £ hour, carefully skimming the broth well. When done, strain, and put by in a cool place until wanted; then take all the fat off the top, warm up as much as may be required, and serve. This broth is, of course, only for those invalids whose stomachs are strong enough to digest it, with a flavouring of herbs, &c. It may be made in the same manner as beef tea, with water and salt only, but the prepa- ration will be but tasteless and insipid. When the invalid cannot digest this chicken broth with the flavouring, we would recommend plain beef tea in pre- ference to plain chicken tea, which it would be without the addition of herbs, onions, &c. Time.—1J hour. Sufficient to make rather more than 1 pint of broth. CHICKEN, Curried. [Cold Meat Cookery.] Ingredients. —The remains of cold roast fowls, 2 large onions, 1 apple, 2 oz. of butter, 1 dessert- spoonful of curry-powder, 1 teaspoonful of flour, \ pint of gravy, ltablespoonful of lemon-juice. Mode.—Slice the onions, peel, core, and chop the apple, and cut the fowl into neat joints; fry these in the butter of a nice brown, then add the curry-powder, flour, and gravy, and stew for about 20 minutes. Put in the lemon- juice, and serve with boiled rice, either placed in a ridge round the dish or sepa- rately. Two or three shalots or a little garlic may be added, if approved. Time. —Altogether, \ hour. Average cost, ex- clusive of the cold fowl, Sd. Seasonable in the winter. CHICKEN CUTLETS (anEntree). Ingredients.—2 chickens; seasoning to taste of salt, white pepper, and cayenne; 2 blades of pounded mace, egg and bread crumbs, clarified butter, 1 strip of lemon- rind, 2 carrots, 1 onion, 2 tablespoonfuls of mushroom ketchup, thickening of but- ter and flour, 1 egg. Mode.—Remove the breast and leg-bones of the chickens; cut the meat into neat pieces after having skinned it, arid season the cutlets with pepper, salt, pounded mace, and cayenne. Put the bones, trimmings, &c., into a stewpan with 1 pint of water, adding carrots, onions, and lemon-peel in the above proportion; stew gently for hour, and strain the gravy. Thicken it Chicken, Fricasseed with butter and flour, add the ketchup and 1 egg well beaten; stir it over the fire, and bring it to the simmering-point, but do not allow it to boil. In the mean time, egg and bread crumb the cutlets, and give them a few drops of clarified butter; fry them a delicate brown, oc- casionally turning them; arrange them pyramidically on the dish, and pour over them the Bauce. Time.—10 minutes to fry the cutlets. Average cost, 2s. each. Sufficient for an entree. Seasonable from April to July. CHICKEN CUTLETS, French. [Cold Meat Cookery.] Ingredients. —The remains of cold roast or boiled fowl, fried bread, clarified butter, the yolk of 1 egg, bread crumbs, ^ teaspoon- ful of finely-minced lemon-peel; salt, ca- yenne, and mace to taste. For sauce,— 1 oz. of butter, 2 minced shalots, a few slices of carrot, a small bunch of savoury herbs, including parsley, 1 blade of pounded mace, 6 peppercorns, J pint of gravy. Mode. — Cut the fowls" into as many nice cutlets as possible; take a corresponding number of sippets about the same size, all cut one shape; fry them a pale brown, put them before the fire, then dip the cutlets into clarified butter mixed with the yolk of an egg, cover with bread crumbs, seasoned in the above proportion, with lemon-peel, mace, salt, and cayenne; fry them for about 5 minutes, put each piece on one of the sippets, pile them high in the dish, and serve with the following sauce, which should be made ready for the cutlets. Put the butter into a stewpan, add the shalots, carrot, herbs, mace, and pepper- corns; fry for 10 minutes, or rather longer; pour in ^ pint of good gravy, made of the chicken-bones; stew gently for 20 minutes, strain it, and serve. Time. —5 minutes to fry the cutlets; 35 minutes to make the gravy. Average cost, exclu- sive of the chicken, 9d. Seasonable from April to July. CHICKEN, Fricasseed (an Entree). Ingredients.—2 small fowls or 1 large one, 3 oz. of butter, a bunch of parsley and green onions, 1 clove, 2 blades of mace, 1 shalot, 1 bay-leaf, salt and white pepper to taste, J pint of cream, the yolks of 3 eggs. Mode.—Choose a couple of fat plump chickens, and, after drawing, singeing, and washing them, skin, and THE DICTIONARY OF COOKEBT. 77 Chicken Patties carve them into joints; blanch these in boiling water for 2 or 3 minutes, take them out, and immerse them in cold water to render them white. Put the trimmings, with the necks and legs, into astewpan ; add the parsley, onions, clove, mace, shalot, bay-leaf, and a seasoning of pepper and salt; pour to these the water that the chickens were blanched in, and simmer gently for rather more than 1 hour. Have ready another stew- pan; put in the joints of fowl, with the above proportion of butter; dredge them with flour, let them get hot, but do not brown them much; then moisten the fricassee with the gravy made from the trimmings, &c, and stew very gently for J hour. Lift the fowl into another stew- pan, skim the sauce, reduce it quickly over the fire by letting it boil fast, and strain it over them. Add the cream, and a seasoning of pounded mace and cayenne; let it boil up, and when ready to serve, stir to it the well-beaten yolks of 3 eggs; these should not be put in till the last moment, and the sauce should be made hot, but must not boil, or it will instantly curdle. A few button-mush- rooms stewed with the fowl are by many persons considered an improvement. Time.—1 hour to make the gravy, \ hour to simmer the fowl. Average cost, 5s. the pair. Sufficient.—1 large fowl for 1 entree. Seasonable at any time CHICKEET (or Fowl) PATTIES. [Cold Meat Cookery.] Ingredients. —The remains of cold roast chicken or fowl; to every ^ lb. of meat allow 2 oz. of ham, 3 tablespoonfuls of cream, 2 ta- blespoonfuls of veal gravy, h teaspoonful of minced lemon-peel; cayenne, salt, and pepper to taste; 1 tablespoonful of lemon-juice, loz. of butterrolled in flour, puff paste. Mode.—Mince very small the white meat from a cold roast fowl, after removing all the skin; weigh it, and to every | lb. of meat allow the above proportion of minced ham. Put these into a stewpan with the remaining ingre- dients, stir over the fire for 10 minutes or $ hour, taking care that the mixture does not burn. Roll out some puff paste about $ inch in thickness, line the patty- pans with this, put upon each a small piece of bread, and cover with another layer of paste; brush over with the yolk of an egg, and bake in a brisk oven for about | hour. When done, cut a round Chicken, Potted piece out of the top, and, with a small spoon, take out the bread (be particular in not breaking the outside border of the crust), and fill the patties with the mixture. Time.—\ hour to prepare the meat; not quite \ hour to bake the crust. Seasonable at any time. CHICKEN (or Fowl) PIE. Ingredients.—2 small fowls or 1 large one, white pepper and salt to taste, £ teaspoonful of grated nutmeg, £ tea- spoonful of pounded mace, forcemeat, a few slices of ham, 3 hard-boiled eggs, k pint of water, puff crust. Mode.— Skin and cut up the fowls into joints, and put the neck, leg, and backbones in a stewpan, with a little water, an onion, a bunch of savoury herbs, and a blade of mace; let these stew for about an hour, and, when done, strain off the liquor: this is for gravy. Put a layer of fowl at the bottom of a pie-dish, then a layer of ham, then one of forcemeat and hard-boiled eggs cut in rings; be- tween the layers put a seasoning of pounded mace, nutmeg, pepper, and salt. Proceed in this manner until the dish is full, and pour in about | pint of water; border the edge of the dish with puff crust, put on the cover, ornament the top, and glaze it by brushing over it the yolk of an egg. Bake from to li hour, should the pie be very large, arid, when done, pour in at the top the gravy made from • . • DAMSON CHEESE. Ingredients.—Damsons; to every lb. of fruit pulp allow ^ lb. of loaf sugar. Mode. —Pick the stalks from the damsons, and put them: into a preserving-pan ; simmer them over the fire until they are soft, oc- casionally stirring them, then beat them through a coarse sieve, and put the pulp and juice into the preserving-pan, with sugar in the above proportion,, having previously carefully weighed them. Stir the sugar well in, and simmer the dam- sons slowly for 2 hours. Skim well, then boil the preserve quickly for h hour, or until it looks firm and hard in the spoon; put it quickly into shallow pots, or very tiny earthenware moulds, and, when cold, cover it with oiled papers, and the jars with tissue-paper brushed over on both sides with the white of an egg. A few of the stones may be cracked, and the kernels boiled with the damsons, which very much improves the flavour of the cheese. Time.—1 hour to boil the damsons without the sugar; 2 hours to simmer them slowly, j hour quickly. Average cod, from 8<£. to d. per $-lb. pot. Sufficient.-^ 1 pint of damsons to make a very sniall pot of cheese. Sea- sonable. —Make this in September or October. DAMSON" JAM. Ingredients.—Damsons; to every lb. of fruit allow J lb. of .loaf sugar. "M«ie\~ Have the fruit gathered in dry weather, pick it over, and reject any that is at all blemished. Stone the damsons, weigh them, and to every lb. allow \ lb. of loaf sugar. Put the fruit and sugar into a pre- serving-pan; keep stirring them gently until the sugar is dissolved, and carefully remove the scum as it rises. Boil the jam for about an hour, reckoning from the time it commences to simmer all over alike: it must be well stirred all the time, or it will be liable to burn and stick to the pan, which will cause the jam to have a very disagreeable flavour. When Damsons, Baked the, jam k>oks Arm, and the juice appears to set, it is done; then take it off the fire, put it into pots, cover it down, when quite cold, with oiled and egged papers, and store it away Jn a dry place. Time. —1 hour after the jam simmers all over. Average cost, from §d. to Sd. per lb. pot. Sufficient.—pint of damsons for a lb. pot. Seasonable.—Make this in Septem- ber or October. DAMSON PUDDING,! Ingredients.—1A pint of damsons, | lb. of moist sugar, S lb. of suet or butter crust. Mode.—Make a suet crust with j lb. of flour by recipe; line a buttered pudding-basin with a portion of it; fill the basin with the damsons, sweeten them, and put on the lid; pinch the edges of the crust together, ■ that the juice does not escape; tie over a floured cloth, put the piidding into boiling water, and boil from 2\ to 8 hours. Time.— 2i to 8 hours. Average cost, Sd. Suffi- cient for 6 or 7 persons. Seasonable in September and October. damson tab/i!,;(;'- ;* Ingredients.—\ pint of damsons, £ lb. of moist sugar, A, lb. of short or puff crust. Mode.—Put the damsons, with the sugar between them, into a deep pie-dish, in the midst of which place a small cup or jar turned upside down; pile the fruit high in the middle, line the edges of the dish with short or puff crust, whichever may be preferred; put on the cover, or- nament the edges, and bake from \ to J hour in a good oven. If puff-crust is used, about 10 minutes before the pie is done, take it out of the oven, brush it over with the white of an egg beaten to a froth with the blade of a knife; strew some sifted sugar over, and a few drops of water, and put the tart back to finish baking: with short crust, a little plain sifted sugar, sprinkled over, is all that will be required. Time.-—i, to j hour. Average cost, lOd. Sufficient for 5 or 6 persons. Seasonable in September and October. DAMSONS, Baked, for Winter-use. Ingredients.—To every lb. of fruit al- low 6 oz. of pounded sugar; melted mut- ton suet. Mode.— Choose sound fruit, not too ripe; pick off the stalks, weigh it, and to every lb. allow the above pro- THE DICTIONARY OF COOKERY. 99 Dainsdiis,'C6inli6te of. December—Bills of Pare DAMSONS, or any kind of Plums, to Preserve. (Useful in Winter.) Ingredients.—Damsons or plums; boil- ing water. Mode.—Pick the fruit into clean dry stone jars, taking care to leave out all that are broken or blemished. When full, pour boiling water on the plums, until it stands one inch above the fruit; cut a piece of paper fit the in- side of tho jar, over which pour melted mutton-suet; cover down with brown paper, and keep the jars in a dry cool place. When used, the suet should be removed, the water poured off, and the jelly at the bottom of the jar used and mixed with the fruit. Seasonable in Sep- tember and October. DARIOLES A LA VANILLE. (Sweet Entremets.) Ingredients.—I pint of milk, i pint of cream, 2 oz. of flour, 3 oz. of pounded sugar, 6 eggs, 2 oz. of butter, puff-paste, flavouring of essence of vanilla. Mode.-— Mix the flour to a smooth batter, with the milk; stir in the cream, sugar, the eggs, which should be well whisked, and the butter, which should be beaten to a cream. Put in some essence of vanilla, drop by drop, until the mixture is well flavoured; line some dariole-moulds with puff-paste, three-parts nil them with the batter, and bake in a good oven from 25 to 35 minutes. Turn them out of the moulds on a dish, without breaking them; strew over sifted sugar, and serve. Tho flavouring of the darioles may be varied by substituting lemon, cinnamon, or almonds, for the vanilla. Time.—25to35minutes. Average cost, Is. 8d. Sufficient to fill 6 or 7 dariole- moulds. Seasonable at any time. DECEMBBB-BILLS OP PARE. Dinner for 18 persons. First Course. portion of pounded sugar. Put the fruit into large dry stone jars, sprinkling the sugar amongst it; cover the jars with saucers, place them in a rather cool oven, and bake the fruit until it is quite ten- der. When cold, cover tho top of the fruit with a piece of white paper cut to the size of the jar; pour over this melted mutton suet about an inch thick, and cover the tops of the jars with thick brown paper well tied down. Keep the jars in a cool- dry1 place, atid'the fruit mil remain good till the following Christ- mas, but not much longer. Time,—From 5 to 6 hours to bake the damsons in a very cool oven. Seasonable in September and October, iiu( j Jij-n ,r DAMSONS, Compote of. . Ingredients.—Iquartof damsons, 1 pint of syrup (sec Sybuj?). Mode.—Procure sound ripe damsons, pick the stalks from them, and put them into boiling syrup made by the recipe. Simmer them gently until the fruit is tender, but not suffi- ciently soft to break; take them up, boil the syrup for 5 minutes, pour it over the damsons, and serve. This should be sent to table in a, glass dish. Time.—About i hour to simmer the damsons; 5 mi- nutes to boil the syrup. Average cost, Sd. Sufficient for 4 or 5 persons. Season- able in September and October. eiiMo segno orlJ onil filbUrtt :n\i hi ( oo.iil/Haonch of Matron. 45 /■isadilfn.iij 'tiii'rj'3.: Ham and Brussels 1 ^3 . W Sprouts. « h^8.i )3 ni eard/iT ,ffsra::M?P)$a: ••"|,'[ A*»£H*i'ow. Boiled Turkey 11ml 9 , ■IJ'i ,l,,»t ,*.t|.l..,.T«»ftrrf»l ■>V>1 r'J l-1 yillottof Grouse aia Sauee Piqaanbe* ^ ts Vase of Flowers, '' 3 is ■ 1 II' O'S" s-s >0„J. ctj: llolr- --Jiigjri. i i'j".yii; lot:S»(eEtbread». 1 ■ nn;^ m 11T oloo ,li 0. on, n^if.^n ;Uiy 1 nor! 11 11, . 35,,, ,„ f:'beMan»,, c72 removed by --"Z , IS-1Ptam-Paddmij." . |J «•) lout"1 -Vanilla Creuni. 5 S „iWi..3■<■»* oof TW-pf-ov, &.:«:,.. ,,-,..,(.! v...I g »: - i; ">!?< Blandmanfert'■ -|'; hflioUfcl noil9,lzogl j10< o- -/f3(4'! /iioAYildDiooka, B «-dJ -remained by 0 . .5,8, - 3*vcn! Icerlfud(iiug- i! .Sfr t< !ji,a rri !)V; iiyiJooq on;->,i -„-io,t'' ol.t - t;.o.( sii j-odJessertattdIce* oi!t n "loi:Jw -'ni 'liin'iiv.nt ."ft tJi)<>o> oitr rri Dinner for 12 persons., "jj^ - First Gotirsei-^-H&tne soup; clearver- micelli son£ ;^codRsh au gratin; ,,fillets ofwhitingsiarlajmaltire d'hdtei. FMries. —'FilMde-.todjwf and sauoe'piquante ; fri- casseed chicken ij oyster patties; carried rabbit - Second Course.—Roast turkey and sausages; boiled leg' of pork and vegetables; roast goose; stewedibeef la Jardiniere. TkirS. CoWise. —Widgeon; partridges,; Charlotte aux pomraes; 336oenil)eT^-Din4i8*»If6E ©persons. mince pies; orange jelly, lemon cream; apple tart; cabinet ■ pudding. . Dessert and ices. [•o;.f,v! ; jr! i h'-niL > -- v . ..M >v- "\ iDinner for 10 person*^ 1 . i- t ;Ur, ! First bourse. — M'ulfigataWhy scrip; fried slices of codfish ; soles'a la creme. JSnfr.ees.—Croquettes of fowl'; pork cut- lets, and tomato sauce.' tiecoivVCdtirse.— Roast jribs of beef; boiled "turkey and celery sauce; tongue, garnished; lark pudding ;'vegetables. Third Q&urse.— Roast hare; grouse; plum-pudding; mince pies; Charlotte a la Parisienne; cheesecakes applet Wti ^ ;NesSe}r6de pudding. Dessert and ices. .io't Dinner for 8 persojia..,!,,;-,^, ^, ,,1 First C'o«)'se;-^CaiT6t soup; erimped cod and oyatar sauoe; baked solasi ■trees, -^Mutton; kidneys ■ a la Eranoaise; oyster; pattiesi 1 ■] tSec&kd Course.—Boiled beef and vegetables ;: marrow-bones; roaist fowls and irater-cresses.; tongiie, garnished; game pie. Think Course.— Partridges; blancmange; compete of apples; vol-au-vent of pears; almond cheesecakes ;i'lemon 'pudding. Dessert and ices. o''!'i ro / !i n; n o) r' *, .■ .'. I'M'.'., >'..\,,i' V Dinners for 6 personsi . ■'•t\. '">' First'Conrse.—Rabbit soup ; brill and shrimp sauce.' ''AAVrfes;—Curried fowl; oyster1 patties.' ".Second Coni'se.— Roast turkey and sausages; boiled leg of pork; vegetables. Third Course.—Hunters' pudding; lemon cheesecakes; apple tart; custards, in glasses; raspberry cream. Ddssert.' y '■" -'""' 1' ''''Firtf'Cdfr'fs'e'.— Ox-tall soup; crimped cod krid oyster sauce.. .Entries.—Savoury rissoles; fowl scollops a la Bechamel. fiecond Course. — Haunch of mutton; boiled-chickensand celery sauce'; bacon- cheek,' gatnished with' Brussels sprouts; vegetables. Th ird Course. — Snipes; orange , jelly; cheesecakes; apples a la Pbrtugaise ; apricot-jafri tartlets; soufflS of incc. Dessert. if ■• >:i i . , :< Uoi,tjfOI jo oof v~7* I ,11, ■», 0 First CoHvrse.-*'VermiOelli soup; soles a la maltre d'hOtel; fried eels. Entries. —Pc/rk outlets and tomato sauce ; ragout of mutton &la Jardiniere; Second Course. —Roast goose ; boiled leg of mutton and vegetables. Third Cov/rse. — Pheasants; whipped cream; meringues; compote of THE DICTIONARY OF COOKERY. Dessert Dishes a melon-knife and fork, and nutcrackers, should always be put on table, if there are dishes of fruit requiring them. Zests are sometimes served at the close of the dessert; such as anchovy toasts or bis- cuits. The French often serve plain or grated cheese with a dessert of fresh or dried fruits. At some tables, finger- glasses are placed at the right of each person, nearly half filled "with cold spring water, and in winter with tepid water. These precede the dessert. At other tables, a glass or vase is simply handed round, tilled with perfumed water, into which each guest dips the corner of his napkin, and, when needful, refreshes his lips and the tips of his fingers. After the dishes are placed, and every one is provided with plates, glasses, spoons, &c, the wine should be put at each end of the table, cooled or otherwise, accord- ing to the season. If the party be small, the wine may be placed only at the top of the table, near the host. The follow- ing dishes may be introduced at dessert, according to season :— Dish, of Nuts.—These are merely arranged piled high in the centre of the dish, as shown in the engraving, with or without round the edge. Fil- berts should always be served with the outer skin or husk on them; and walnuts should be well wiped with a damp cloth, and then dish or scis. with a dry one, to remove the unpleasant sticky feel- ing the shells frequently have. Season- able. —Filberts from September to March; walnuts from September to January. Box of French Plums. — If the box which contains them is exceedingly ornamental, it WgVtMMIlW^y may be placed on the table; if small, on a glass dish; if large, without BOX OF FEIHCH.rLMS. Qne French ay also be arranged on a glass Dessert Dishes plate, and garnished with bright-ooloured sweetmeats, which make a very good effect. All fancy boxes of preserved and crystallized fruit may be put on the table or not, at pleasure. These little matters of detail must, of course, be left to individual taste. Seasonable.-—Maybe purchased all the year; but are in greater perfection in the winter. Dish of Mixed Fruit. — For a centre dish, a mixture of various fresh fruits has a remarkably good effect, par- ticularly if a pine be added to the list. A high raised appearance should be given to the fruit, which is done in the follow- ing manner. Place a tumbler in the centre of the dish, and, in this tumbler, dish or arrxEB tetiit. the pine, crown uppermost; round the tumbler put a thick layer of moss, and, over this, apples, pears, plums, peaches, and such fruit as is simultaneously in season. By putting a layer of moss underneath, so much fruit is not required, besides giving a better shape to the dish. Grapes should be placed on the top of the fruit, a portion of some of the bunches hanging over the sides of the dish in a neglige kind of manner, which takes off the formal look of the dish. In arranging the plums, apples, &c., let the colours contrast well. Seasonable.—Suitable for a dessert in September or October. THE MCTI0NAOT:!(af,|l30CflEl;RYi r Dessert -Dishes ''•Bffisr :\i Dish of . Mixed Summer Frujt.— This,,dish consists of cherries, raspberries, currants,, and strawberries, piled in dif- ferent layers, with plenty of leaves between each layer, sq: that each fruit- is well sepa- rated. Ths'frait should be ar- rauged with a due regard to . colour, so that they contrast nicely one with DISH OP MIXED SL'iniEK J^e Other Our - fllCIT. engravingshows a layer of white cherries at the bottom, then one of red raspberries, over that a layer cf white currants, and at the top. some fine scarlet strawberries. Season*., able in June, July, and August. , . J,i Almonds and Haisins.—These are usually served on glass dishes, the fruit DevonS&tea tfunket piled high in tiie centre, and the almonds blanched and strewn over. To blanch the almonds, put them into a small mug- teacup, pour over them boiling water, let them remain for 2 or 3 minutes, and ALMONDS AND RAISINS. the. skins may then be easily removed. Figs, dates, French plums, &c., are all served on small glass plates or oval dishes, but without the almonds. Seasonable aX any time, but more suitable ia winter, when fresh fruit is not obtainable. .ro*- Dish of Strawberries.—Fine straw- berries, arranged in the manner shown in the engraving, look exceedingly well.. allowj The , inferior ones should be placed at, the bottom of the dish, and the others put hi rows, pyramid- ically, with tins stalks down- wards, so that when the whole is completed, nothing but the red part of the BtsH or stbawseebies. fruit is visible. The fruit should be gathered with rather long stalks, as there is then something to support it, and it can be placed more upright in each layer. A few of the finest should be reserved to crown, the tpp. ,m, . ■!.. :.■/ » I' DEVONSHIRE JTJ1VKET. Ingredients.—^To every pint of new milk allow 2 dessertspoonfuls of brandy, 1 dessertspoonful of sugar, and 1^ des- sertspoonful of prepared rennet; thick cream, pounded cinnamon, or grated nutmeg. Mode.—Make the milk blood- wann; put it into a deep dish with the brandy, sugar, and rennet; stir it alto- gether, and cover it over until it is set. Then spread some thick or olotted cream » over the top, grate some nutmeg, and strew some sugar over, and the dish will be ready to servo. Time.—About 2 hours to set the milk. Seasonable at any time. rm> mcTioNAJty op oookeby. 103 tojjfn jiPWflfiBno v - (J Pinner I In fx :- - , B#ng the.grajad, solid meal of the day^ is^matter of eposidorable importance » an.d,a well-served table is a striking index of human ingenuity and resource. The elegance ..syith which a dinner is served depends, of course, partly upon the means, but-still more upon the taste of the master and mistress of the house. . em i where a garden is^ there is no reason why they should hot "be employed every The Variety of the dishes which furnish forth a modern dinner-table, does not necessarily imply anything unwholesome, or anything .capricious. Food that is not well relished cannot be well digested; and the appetite of the over-worked man of business, Of statesman, or of any dweller in towns, whose occupations are exciting /ind exhausting, is jaded, and requires , stimulation. Men and women who ato in rude hea'.th, and who have plenty of air and exercise, eat the sim- plest food with'relish, and commonly digest it well; but those conditions are out of the r^ach of many men. They must suit t&ir mode of dining'to their mode of livjjjg, if they cannot choose the latter. It is in serving up food that' is at once appetizing arift wholesome' that the skill of the modern housewife is severely tasked; and'stiehas scarcely a more im- portant duty to fulfil: It is, in fact, her particular Vocation, in virtue of which she may be said1 to hold the health of the family, and of the friends of the.family, in her hands from day to day. The following aphorisms and short di- rections in relation to dinner-parties, are well deseryjng- TjQfQ no&oe j-jf g Set /til* number of your guests never exceed twelve, so that the conversation may be general. Let the temperature of the dining-room be about 68°. Let the dishes be few in number in the first course, but proportionally good. The order of food is from the most substan- tial to the lightest. The order of drink- ing wine is from the mildest to the most foamy and most perfumed. To invite a person to your house is to take charge of his happiness so long as he is beneath your roof. The miBtress of the house should always be certain that the coffee is excellent; whilst the master should be answerable for the quality of ;his wiges and liqueurs." Dinners d la Rouse differ from ordinary dinners in the mode of serving the va- rious-dishes. In a dinner a la Russe, the dishes .are cut up on a sideboard1, and handed round to the guests, and each dish may be considered a course. The table for a dinner a la Russe should be laid with flowers ,and: plants, in fancy flower- pots down the middle, together with some of the dessert dishes. A menu or bill of fare should 119 placed, by the side of each guest. The following are bills of fare for din- ners a, la Russe, and eatable from July to November: the dishps can easily be varied to suit other months.. Julienne Soup, Vermicelli Soup. Boiled Salmon, Turbot and Lobster Saupe. Soles-Water Souchy, Perch- Water Souchy. Matelote d'An la Toulouse, Filets dec"' mandie. Red Mullet," Rissoles, Whitebait. -T ■ Biz de Veau a, la Ranquiere, Filets de Poulets aux Coucombres. Canards a la Rouennaise, Mutton Cutlets a, la Jardi- niere. Braised Beef a la Flamande, Spring Chickens, Roast Quarter of Lamb, Roast Saddle of Mutton, Tongue, Ham and Peas. Quails, larded, Roast Ducks,'' Turkey Poult, larded. Mayonnaise of Chicken, Tomatos, Green Peas a la Francaise. SnSdoise of Strawberries, Charlotte Russe, Compote of Cherries. Neapoli- tan Cakes, Pastry, Madeira Wine Jelly. Iced Pudding a la Nesselroile. Dessert and Wes. i Service, a. .iA Russe (November). Ox-tail Soup, Soup a la Jardiniere. Turbot and Lobster Sauoe„ Crimped Cod and Oyster Sauce. Stewed Eels, Soles a la Normandie. Pike and Cream Sauce. Fried Fileted Solera « ufw^t—. Filets de Boeuf k la Jardiniere, Cro- quettes of Game aux Champignons. Chicken Cutlets, Mutton Cutlets and Tottiato Sauce. Lobster Rissoles, Oyster Patties, Partridges aux fines Herbes, Larded Sweetbreads. Roast Beef, Pou- lets aux Cressons, Haunch of Mutton, Roast Turkey, Boiled Turkey and Ce- lery Sauce, Ham. Grouse, Pheasants, Hare. Salad, Ar- tichokes, Stewed Celery. Italian Cream, THE DICTIOKABT OF €0OEKBY. Dormers Charlotte aux Pommes, CompOte of Pears. Croutes madrees aux Fruits, Pastry, Punch Jelly. Iced Pudding. Dessert and Ices. DORMERS. '{Cold Seat Cookery.] Ingredients. —J lbv of cold mutton, 2 oz. of beef suet, pepper and salt to taste, 3 oz. of boiled rice, 1 egg, bread crumbs, made gravy. Mode.—Chop the meat, suet, and rice finely; mix^ well together, and add a high seasoning of pepper and salt, and roll into sausages; cover them with egg and bread crumbs, and fry in hot drip- ping of a nice brown. Serve in a dish with made gravy poured round them, and a little in a tureen. Time.—} hour to fry the sausages. Average cost, exclu- sive of the meat, 6d. Seasonable at any time. DRAUGHT for Slimmer. , . Ingredients.—The juice of 1 lemon, a tumblerful of cold water, pounded sugar to taste, \ small teaspoonful of carbon- ate of soda. Mode.—Squeeze the juice from the lemon; strain, and add it to the water, with sufficient pounded sugar to sweeten the whole nicely. When well mixed, put in the soda, stir well, and drink while the mixture is in an effer- vescing state, DRINK, Pleasant, for "Warm Wea- ther. Ingredients.—To every j pint of good ale allow 1 bottle of ginger beer. Mode. —For this beverage the ginger beer must be in an effervescing state, and the beer not in the least turned or sour. Mix them together, and drink immediately. The draught is refreshing and wholesome, as the ginger corrects the action of the beer. It does not deteriorate by stand- ing a little, but, of course, is better when taken fresh. DRIPPING, to Clarify. Good and fresh dripping answers very well for basting everything except game and poultry, and, when well clarified, serves for frying nearly as well as lard ; it should be kept in a cool place, and will remain good some time. To olarify it put the dripping into a basin, pour over it boiling water, and keep stirring the whole to wash away the impurities. Let Ducks, Roast it stapd to oool, when the water and dirty sediment will settle at the bottom of the basin. Remove the dripping, and put it away in jars or basins for use. Another Way.—Put the dripping into a clean saucepan, ;»nd let it boil for a few minutes over a slow fire, and be careful to skim it well. Let it stand to cool a little, then strain it-through a piece of muslin into jars for use. Beef dripping is preferable to any other for cooking purposes, as, with mutton drip- ping, there is liable to be a tallowy taste and smell." DUCK, Hashed. [Cold Meat Cookery.] Ingredient*. —The remains of cold roast duck, rather more than 1 pint of weak stock or water, 1 onion, 1 oz. of butter, thickening of butter and flour, salt and cayenne to taste, J teaspoonful of minced lemon- peel, 1 dessertspoonful of lemon-juice, h glass of port wine. Mode.—Cut tho duck into nice joints, and put the trim- mings into a stewpan; slice and fry the onion in a little butter; add these to the trimmings, pour in the above proportion of weak stock or water, and stew gently for 1 hour. Strain the liquor, thicken it with butter and flour, season with salt and cayenne, and add the remaining in- gredients; boil it up and skim well; lay in the pieces of duck, and let them get thoroughly hot through by the side of the fire, but do not allow them to boil: they should soak in the gravy for about J hour. Garnish with sippets of toasted bread. The hash may be made richer by using a stronger and more highly- flavoured gravy; a little.spice or pounded mace may also be added, when their flavour is liked. Time.—1^ hour. Ava - age cost, exclusive of cold duok, id. Seasonable from November to February -r ducklings from May to August. DUCKS, Roast. Ingredients.—A couple of ducks; sage- and-onion stuffing; a little flour. Choos- ing and Trussing.-—Choose ducks with plump bellies, and with thick and yel- lowish feet. They should be trussed with the feet on, which should be scalded, and the skin peeled off, and then turned up close to the legs. Run a skewer through the middle of each leg, after having drawn them as close as THE DICTIONARY Off COOKERY. 107' Duck, Boast, to carve possible to the body, to plump up the breast, passing the same quite through the body. Cut off the heads and necks, and the pinions at the first joint; bring these close to the sides, twist the feet BOAST BUCK. round, and truss them at the back of the bird. After the duck is stuffed, both ends should be secured with string, so as to keep in the seasoning. Mode.— To insure ducks being tender, never dress them the same day they are killed; and, if the weather permits, they should hang a day or two. Make a stuffing of sage and onion sufficient for one duck, and leave the other unseasoned, as the flavour is not liked by everybody. Put them down to a brisk clear fire, and keep them well basted the whole of the time they are cooking. A few minutes before serving, dredge them lightly with flour, to make them froth and look plump; and when the steam draws towards the fire, send them to table hot and quickly, with a good brown gravy poured round, but not over the ducks, and a little of the same in a tureen. When in season, green peas should invariably accompany this dish. Time. — Full-grown ducks from J to 1 hour; ducklings from 25 to 35 minutes. Average cost,from 2s. 3d. to 2.«. M. each. Sufficient.—A couple of ducks for 6 or 7 persons. Seasonable.— Ducklings from April to August; ducks from November to February. I DUCK, Roast, to carve. No dishes require so much knowledge and skill in their carving as do game and poultry; for it is necessary to bo well acquainted with the anatomy of the bird ROAST DUCK. in order to place the knife at exactly the proper point. A tough fowl and an old goose are sad triers of a carver's powers and temper, and, indeed, sometimes of the good humour of those in the neigh- bourhood of the carver; for a sudden tilt LEE, WING, AND HECKBONE OS DUCK. Duck, Boast, to carve. of the dish may eventuate in the placing of a quantity of the gravy in the lap of the right or left-hand supporter of the host. We will endeavour to assist those who are unacquainted with the "gentle art of carving," and also those who are but slightly acquainted with it, by simply de- scribing the rules to follow, and referring to. the distinctly- marked illustrations of each dish, which will further help to bring light to the minds of the unini- tiated. If the bird be a young duckling, it may be carved like a fowl, viz., by first taking off the leg and the wing on either side; but in cases where the duckling is very small, it will be as well not to separate the leg from the wing, as they will not then form too large a portion for a single serving. After the legs and wings are disposed of, the remainder of the duck will be also carved in the same manner as a fowl; and not much difficulty will be ex- perienced, asducklings are tender, and the joints are easily broken by a little gentle forcing, or penetrated by the knife. In cases where the duck is a large bird, the better plan to pursue is then to 'carve it like a goose, that is, by cutting pieces from the breast in the direction indicated by the lines marked from 1 to 2, com- mencing to carve the slices close to the wing, and then proceeding upwards from that to the breastbone. If more should bo wanted than can be obtained from both sides of the breast, then the legs and wings must be attacked, in the same way as is described in connection with carving a fowl. It may be here re- marked, that as the legs of a duck are placed far more backward than those of a fowl, their position causing the wad- dling motion of the bird, the thigh-bones will be found considerably nearer towards tho backbone than in a chicken; this is the only difference worth mentioning. The carver should ask each guest if a portion of stuffing would be agreeable; and in order to get at this, a cut should be made below the breast, as shown by the line from 3 to 4, at the part called the "apron," and the spoon inserted. / 108 THE DICTIONARY OF COOKERY. Duck and Peas.: Stewed (Aa> .-described in the recipe-, it in an .'ex- cellent plan, when a couple of ducks are served, to have one with, and the other without, stuffing.) As to the prime parts of a duck, it has been, said, that '' the wing of a liter and the leg of a swimmer" are severally the best portions.; Some persons are fond of the feet of- the duck; and, in trussing^ illiese snould never be taken off. The leg; wing, end neckbone are here shown; so that it will be easy to see; the shape.they should be when eJUt.offi ■ .,• .1 | i "//„!_• »,,'■.•:•> Ar«ick into tho'gravj-, (jut about Ub.'of turnips;ante h inoh squares, pnot the. butter into a stewpan, and 'stew them till quite tender, which will be in about h hour, or rather mond ; . season with popper and salt, and serve on the centre of i the. dish; - with the duck; &e.v laid round.: Tiine.—Bather more than i hour to .stew the turnips.: .Aumityt ,«wf>|.«*» elasiveuf colddaok, lis. • Sm$o»aUeiftom November toFebruaryji" r, dim i-.tli tl •)il.l .i; i-(.iq b:ij-. Tiuh 'jltfil ji i.'i I -lib DUCK, to Ragout a whole.' i Ingvedients. —1 large drack, pepper and salt to taste, good beef gravy, 2 onions sfteed, 4 sage-leaves, arewleavesof lemon thyme, thickening of butter and flour. Jfocfe.—Aftor having emptied and singed the duck, season & inside with pepper and salt, and truss it. Boast it before a clear fire for about 20 minutes, and let it acquire a nice brown colour. Put it into a stewpan with sufficient well-seasoned beef gravy to cover it; slice and fry the onions, and add these, with the sage- leaves and lemon thyme,'both efwhiel should be finely minced, to the stock. Simmer gently until the duck is tender; strain, skim, and thicken the.gravy, with a,little butter and flour; boil it up,,pour aver the duck, and ; serve. When in season, about l| pint of ypung green peas, boiled separately, and put in, the ragout, very much improve this dish. Tiute.rr~ 20 minutes to roast the duck; 20minuteg to stew it. ;Average cast, from 2$. 3rf. to 2». fid. each. SujjicieidSotA or 5 persons. Seasonable from November to, February; ducklings from April to. Augusts, . , the; wrcnojfahy or cookery. 109 Duck, Wild, Hashed DUCK, Wild, Hashed, i.oilo-r -iHtin.i wild rlisek, 1 pint of good brown gravy1, 2 tablespoonfnls of bread crumbs, 1 glass of claret, sattj Cayenne; and mixed spices to' tiiste) 1 tablespocmful of lemon or Seville 1 brange-jiilcti." Mode.—Cut the remains of the duck into neat joints, put them into a stewpan.with alj thg,abojpo. in« gradients f 'let them get gradually hot by the side of the tire, and occasionally stir the con tents.; when on the point of boiling, serve, and garnish the dish with sippets of toasted bread, 2'« •'" Hi >t ^oil} bbfi bill't«ff u.fl' DtTOK, WiM, Boast,,.■■>-•*,[ ■ Ingredients.—Vfi\H duck, flour, butter. Mode.—Carefully pluck and draw them; out off the heads close to the necks, leaving sufficient skin to turn over, and do not cut off the feel; some twist each leg at the knuckle, and rest the claws on each side of the breast; others truss them as shown in our illustration. Eoast the birds before a quick fire, and> when they are first put down, let them re- main for 5 minutes without basting (this will keep the gravy in); afterwards baste plentifully with butter, and a fe w minutes boBtiSipling*, SUBSMf'J before serving dredge them lightly with flour; baste well, and send them to table nicely frothed, and fall of gravy. If Hjniq enuiq taifi oi nA (.vu/huja ,}uouiiw s> 16 gaiw luoBteq S#A dock. .floiisjW overdone, the birds will lose their flavour. Serve with a good gravy in the dish, op orange- gravy, and send to table with them a cut lemon. To take off the1 fishy taste which wild fowl sometimes have, baste them for a few minutes with hot waterto which have been added an onion and a little salt; then take away the pan, and baste with butter. Time.—When liked underdressed, 20 to 25 minutes; well done, 25 to 35 minutes.- A'semge cost, is. to 5s. the couplo. . isi oilT ,n ni.ll ..j'.-jI •.. ,...1...!. i- ;■ >.t.'inJ DTTOK, Wild, to Catve.'1' f As game is almost universally served as a dainty, andnot as a dish to stand the assaults of an altogether fresh ap- petite, these dishes are not usually cut upentirely,;,. wutui, lOnljiV 'o fcivjdjjflBifcaW-" rti ■'! those parts ix-iA 1 fajkiSX-'lZ' it. are served ^^Ai' of ..each •^Wfct.i y± which are wnn buck, i considered. [. tot j.•>•■■*.mt:v ^ the best flavoured and the primest. Of wild fowl, the breast alone is considered by epicures worth eating, and slices are cut from this, in the direction indicated by the lines, from 1 to 2; if necessary, the leg and the wing can be taken eft' by passing thei-knife from. 3 to 4) and by generally following the directions de- scribedrt'or.parsinghpiiedfexjA jaoud DUMFLINC Sussex, or Hard. Ingredientsi^-1 lb. of flour, A pint of "ill' of salt. ~.Vo'/.: — water, A salt Mix tlie flourahd'1 Water together to a s'mbotb paste, previously' adding a small quantity of salt. Form this into small round dumplings; drop them into boil- ing water, and boil from j to J hour. They may be Served with roast or boiled meat; in the latter case, they may be cooked with the meat, but should be dropped into the water when it is quite boiling. TViue.-— J to % hour. SuJKa'ent 110 THE DrCTIONAttt? OP COOKERY. Dutch Flummery for 10 or 12 dumplings. time. ■ *'"• '■•« Seasonable at any DUTCH FLUMMERY. Ingredients.—1J oz. of isinglass, the rind and juice of flemon, lpint of water, 4 eggs, 1 pint of sherry, Madeira, or raism-wine; sifted sugarto taste. Mode. —Put the water, isinglass, and lemon- rind into a lined saucepan, and simmer gently until the isinglass is dissolved; strain this into a basin, stir in the eggs, which should be well beaten, the lemon- juice, which should be strained, told the wine; sweeten to taste with pounded sugar, mix all well together, pour it into a jug, set this jug in a saucepan of boil- ing water over the fire, and keep stirring it one way until it thickens; but tale care tiiat it does not bail. Strain it into a mould that has been oiled or laid in water for a short time, and put it in a cool place to set. A tablespoonful of ■brandy stirred in just before it is poured into the mould, improves the flavour of this dish: it is better if it is made the day before it is required for table. Time. -\ hour to simmer the isinglass; about \ hour to stir the mixture over the fire. Average cost, is. 6d.,if made with sherry; less with raisin-wine. Sufficient to fill a quart mould. Seasonable at any time. EEL BHOTH. 11 r ■ Ingredients.—% lb. of eel, a small bunch of sweet herbs, including parsley, 1 onion, 10 peppercorns, 3 pints of water, 2 cloves, salt and pepper to taste. Mode. —After having cleaned and skinned the eel, cut it into small pieces, and put it into a stewpan with the other ingre- dients; simmer gently until the liquid is reduced to nearly half, carefully re- moving the scum as it rises. Strain it througn a hair sieve: put it by in a cool place, and, when wanted, take off all the fat on the top; warm up as much as is required, and serve with sippets of toasted bread. This is a very nutritious broth, and easy of digestion. Time.—To be simmered until the liquor is reduced to half. Average cost, 6d. Sufficient to make pint of broth. Seasonable from June to March. ''1 EEL FIE. Ingredients.—1 lb. of eels, a little chopped parsley, 1 shalot, grated nut- meg, pepper and salt to taste, the juice Eftl.'Collared of 4 a lemon, small quantity of force- meat, i pin* of Bechamel; puff paste. Mode.—Skin and wash the eels, cut them in pieces 2 inches long, and line the bottom of the pie-dish with forcemeat. Put in the eels, and sprinkle them with the parsley, shalots, nutmeg, seasoning, and lemon-juice, and cover with puff-paste. Bake for 1 hour, or rather more; make the Bechamel hot, and pour it into the pie. Time.—Rather more than 1 hour. Seasonable from August to March. EEL SOTJP. Ingredients.— 3 lbs. of eels, 1 onion, 2 oz. of butter, 3 Wades of mace, 1 bunch of sweet herbs, ^ oz. of peppercorns, salt to taste, 2 tablespoonfuls of flour, \ pint of cream, 2 quarts of water. Mode.— Wash the eels, cut them into thin slices, and put them into the stewpan with the butter; let them simmer for a few mi- nutes, then pour the water to them, and add the onion, cut in thin slices, the herbs, mace, and seasoning. Simmer till the eels are tender, but do not break the fish. Take them out carefully, mix the flour smoothly to a batter with the creamy bring it to a boil, pour over the eels, and servo. Tim*.—1 hour or rather more; Average cost, 10r£. per quart. Seasonable from June to March. Sufficient for 8 persons. Note.—-This soup may be'flavoured differently by omitting the cream, and adding a little ketchup or Harvey's EELS, Boiled. Ingredients. — 4 small eels, sufficient water to cover them; a large bunch of parsley. Mode.—Choose small eels for boiling ; put them into a stewpan with the parsley, and just sufficient water to cover them; simmer till tender. Take them out, pour a little parsley and butter over them, and serve some in a tureen. Time. —^ hour. Average cost, 6d. per lb. Seasonable from June to Marbh^vf'"" cieni for 4 persons. EEL, Collared. Ingredients.-—1 large eel; pepper and salt to taste; 2 blades of mace, 2 cloves, a little allspice very finely pounded, 6 leaves of sage, and a small bunch of herbs minced very small. Mode.—Bone the eel and skin it; split it, and sprinkle THE DICTIONARY Of COOKERY. ; Eebj, -Fried it over , with the ingredients, taking care that the spices are very finely pounded, and the herbs chopped very small. Boll it up and bind with a broad piece of tape, and boil it in water, mixed with a little salt and vinegar, till tender. It may either be served whole or cut in slices; and when cold, the eel should be kept in the liquor it was boiled in, but with a little more vinegar put to it. Time.— 2 hours. Average cost, Qd. per lb. Seasonable from August to March. ... EELS, Fried. 'KIO^ I -M Ingredients.—1 lb. of eels, 1 egg, a few Dread crumbs, hot lard. Mode.—Wash the eels, cut them into pieces 3 inches long, trim and wipe them very dry; dredge with flour, rub them over with egg, and cover with bread crumbs ; fry a nice brown in hot lard. If the eels are small, curl them round, instead of cutting tihem up. Garnish with fried parsley. lime.—20 minutes or rather less. Ave- rage cost, 6d. per lb. Seasonable from June to Slarch. EELS, en Matelote. Ingredients.'—5 or 6 young onions, a few mushrooms, when obtainable ; salt, pepper, and nutmeg to taste; 1 laurel leaf, i pint of port wine, 1 pint of medium stock, butter and flour to thicken; 2 lbs. of eels. Mode.— Hub the stewpan with butter, dredge in a little flour, add the onions but very small, slightly brown them, and put in all the other ingre- dients. Wash, and cut up the eels into pieces 3 inches long; put them in the stewpan, and simmer for i hour. Make round the dish a border of croutons, or pieces of toasted bread; arrange the eels in a pyramid in the centre, and pour over the sauce. Serve very hot. Time.— £ hour. Average cost, Is. 9d. for this •juantity. Seasonable from August to March. Sufficient for 5 or 6 persons. • • ■ I. • '' EELS, Stewed. . • ■•< Ingredients. — 2 lbs. of eels, 1 pint of rich strong stock, 1 onion, 3 cloves, a piece of lemon-peel, 1 glass of pert o? Madeira, 3 tablespoonfuls of cream; thickening of flour; cayenne and lemon- juice to taste. Mode.—Wash and skin the eels, and cut them into pieces about ■3 inches long; pepper and salt them, and lay them in a stewpan; pour over the Eggs stock, add the onion stuok with cloves, the lemon-peel, and the wine. Stew gently for J hour, or rather more, and lift them carefully on a dish, which keep hot. Strain the gravy, stir tho cream, sufficient flour to thicken; mix alto- gether, boil for 2 minutes, and add the cayenne and lemon-juice; pour over the eels and serve. Time.—J hour. A verage cost for this quantity, 2s. 3d. Seasonable from June to March. Suffici&U for 5 or 6 persons. EELS, Stewed. Ingredients. — 2 lbs. of middling-sized eels, 1 pint of medium stock, J pint of port wine; salt, cayenne, and mace to taste; 1 teaspoonful of essence of an- chovy, the juice of i a lemon. Modi.— Skin, wash, and clean the eels tho- roughly; cut them into pieces 3 inches long, and put them into strong salt and water for 1 hour; dry them well with a cloth, and fry them brown. Put the stock on with the heads and tails of the eels, and simmer for A hour; strain it, and add all the other ingredients. Put in the eels, and stew gently for h hour, when serve. Time.—2 hours. Average cost, Is. 9d. Seasonable from June to March. Sufficient for 5 or 6 persons. EELS, a la Tartare. . .., y.-j Ingredients.—2 lbs. of eels, 1 carrot, 1 onion, a little flour, 1 glass of sherry; salt, pepper, and nutmeg to taste ; bread- crumbs, 1 ogg, 2 tablespoonfuls of vine- gar. Mode. — Rub tho butter on the Bottom of the stewpan; cut up the carrot and onion, and stir them over the fire for 5 minutes; dredge in a little flour, add the wine and seasoning, and boil for h an hour. Skin and wash the eels, cut them into pieces, put them to the other in- gredients, and simmer till tender. When they are done, take them out, let them get cold, cover them with egg and bread crumbs, and fry them. of a nice brown. Put them on a dish, pour saucepiquante over, and serve them hot. Time.—11 hour. Average cost, Is. Sd., exclusive of the sauce piquante. Seasonable from August to March. Sufficient for 5 or 6 persons. EGOS. There is only one opinion as to the nutritive properties of eggs, although the ii2 THE 'DICTIONARY 0> COOKERY. qualities of those belonging to diff erent birds vary somewhat. Those pf. the common hen are most esteemed as de- licate food, particularly when "new- laid." The quality of eggs, depends much, upon the food given to the hea Eggs in general are considered most easily digestible when little subjected to the art of cookery. The lightest way of dressing them is by poaching, which is effected hy putting them for a minute or two into brisk bqiling water : this coa- gulates the external white, without doing tiie inner part top much. Eggs ore mucin better when new-laid than a day, or two afterwards. The usual timo allotted for boiling eggs in the shell js 3 to 33 mi- nutes: less time thati that in lieSlhg water will not be sufficient to solidify the white, and more will make the yolk hard and leas digestible: it is very difficult to guess accurately as to the time. Great care should bo employed in putting them into the water, to prevent cracking tho shelly which, inevitably causes a portion of the white to exude, iand lets water into tho egg. For the purpose of placing eggs in water, always choose a large spoon in preference to a small x>ne« Eggs, are often beaten up raw in nutritive, beverages. The eggs of the, turkey are almost as mild as those of, the hen; the egg of the goose is large, but well-tasted. JJuckx' erf/ih&vea. rich flavour; the albumen is slightly transparent) or bluish) when set or coagulated by boiling, which requires less time than hens' eggs. Uuiitea-fo-u-l eggs are smaller and more delicate than those of the hen. Eggs of wild fowl are generally coloured, often- Spotted-;' arid the taste generally partakes somewhat of the bird they belong to, Those of land birds that are eaten, as the plover, lapwing, ruff, &c, are . in general much esteemed,; but those of sea-fowl, have, more or less, :a strong fishy taste.' The eggs of the turtle are very numerous: they consist of yolk only, without shell, and are delicious. , When fresh eggs are dropped into a vessel full of boiling water, they crack, because the eggs being well filled, the shells give way to the efforts of the in- terior fluids, dilated by'.heat. Jf the volume of hot water be small, the shells do not crack, because its temperature is reduced by the eggs before the interior dilation can take place. S«ale eggs, again, do not crack, because the air inside is easily compressed. EGG BALLS, for Soups and made Dishes. .., v K1,,(jM ,\u„ „, Ingredients.eggs, n littloo flown [ seasoning to-taste1 of "salt,' iMade.'^-SoM 6 eggstof 90mtavites, strip offitheshells, take the yolks find pound them mi a mortar. Beat the yolks of the 2 uncooked eggs.} add'the!m,-iTrftb;a>ilittle ^(juTi^nd salt, to those pounded; mi^aU,weUl to- gether, and roll into balls., Bpu them liefore they are put into the soup or other dish they may be intended for. EGG SATTCE, for SaltlMsh.!; "• Ingredients.—i eggs, .} pint of melted butter, when liked, a very little lemon- juice. oKoife-r-Boil the, eggs untU qujte hard, which, will be in about 26 minutes, and put them ioto qojd water, fpr .j hom;. Strip off . the shells, ehnp,. the. eggs Into :smn(l pieoes, aoi, hpfViPfer,-, too fine. Make-the melted [, butter very smooth, and, when ibpiling, Stit! in the eggs, and serve very hot,: Jjemon-jidce, may, be added at pleasure. Time.—20 minutes to boil the eggs. . Average cost, 8d. /Sufficient.—This quantity for 3 pr 4 lbs. of fish. Note.—-When -a' ..thicker sauce is re- quired, use on^ or ty^p more eggs to the same quantity of malted butter. EGG S0^5f:f^jf Ingredients.—A tablespoonful of flour. i eggsj 2 small blades of .finely-pounded mace,n-2 quarts of stock.~~'ttwier—Beat up. the flour smoothly in a teaspponful of cold stock, and put in the eggsj'throw them into boiling stock, stirring all the time. Simmer for \. of an hour. Season and serve with a French roll in tjhe tureen or fried sippefe of bread. %iwie.—\ an hour, Ar.eruge cost, "Lid. per quart. Sea- sonable, all the year, i Sufficient for 8 ipwnWBfci , [,„ .„( ,,,„j \,\.„,', EGG WINE, '.,'-'"t Ingredients.—1 egg, 1 .tablespoonful and i glass of cold water, 1 glass of sherry, sugar and- grated' nutmeg to taste. Modei—Beat the egg, mixing with it a tablespoonful of cold water; make the wine-andryater;]w?t,.<&^»t)«!Ot boiling; pour it on the egg, stirring all the time. Add sufficient lump sugar to sweeten the mixture, and a little? grated nutmeg; put all' into a very clean sauce- pan, set it on a gbntle tire, and'sliir the THE DICTIONARY OF COOKERY. Eggs a la Maltre d'Hdtel t to come to the boiling-point. Break eggs into cups, slip them into the boiling fat, and let them remain until the whites are rmm) eggs ow eacox. delicately set; and, whilst they are frying, ladle a little of the fat over them. Take them up with a slice, drain them for a minute from their greasy moisture, trim them neatly, and serve on slices of fried bacon or ham ; or the eggs may be placed in the middle of the dish, with the bacon put round as a garnish. Time.—2 to 3 mi- nutes. A cerage cost, hi. each ; 2d. when scarce. Sufficient for 2 persons. Sea- sonable at any time. EGGS h la Maltre d'Hotel. Ingredient*.—J lb. of fresh butter, 1 tablespoonful of flour, J pint of milk, pepper and salt to taste, 1 tablespoonful of minced parsley, tho juice of ^ lemon, 6 eggs. Mode.—Put the flour and half the outter into a stewpan; stir them over tho fire until tho mixture thickens; pour in the milk, which should be boiling; add a seasoning of pepper and salt, and simmor the whole for 5 minutes. Put the remainder of the butter into the sauce, and add the minced parsley; then boil the eggs hard, strip off tho shell, cut the eggs into quarters, and put them on a dish. Bring the sauce to the boiling- point, add the lemon- juice, pour over the eggs and serve. Time.—5 minutes to boil the sauce; the eggs, 10 to 15 mi- nutes. Average cost, Is. Sufficient for 4 or 5 persons. Seasonable at any time. EGGS, to Pickle. Ingredients. —16 eggs, 1 quart of vinegar, ^ oz. of black pepper, h oz. of Jamaica pepper, ^ oz. of ginger. Mode.— Boil the eggs for 12 minutes, then dip them into cold water, and take off the shells. Put the vinegar, with the pepper and ginger, into a stewpan, and let it simmer for 10 minutes. Now place the eggs in a jar, pour over them the vinegar, &e., boiling hot, and, when cold, tie them down with bladder to exclude the air. This pickle will be ready for use in a month. Average cost, for this quantity, If. 9d. Seasonable.—This should be made about Easter, as at this time eggs are plentiful and cheap. A store of pickled eggs will be found very useful Eggs, Poached and ornamental in serving with many first and second course dishes. EGGS A0 PLAT, or AU MIEOIE, served on the Dish in which they axe Cooked. Ingredients.-—4 eggs, 1 oz. of butter, pepper and salt to taste. Mode. —Butter a dish rather thickly with good fresh butter; melt it, break the eggs into it the same as for poaching, sprinkle them with white pepper and fine salt, and put the remainder of the butter, cut into very small pieces, on the top of them. Put the dish on a hot plate, or in the oven, or before tho fire, and let it remain until the whites become set, but not hard, when serve immediately, placing the dish they were cooked in on another. To hasten the cooking of the eggs, a sala- mander may be held over them for a minute; but great care must be taken that they are not too much done. This is an exceedingly nice dish, and one very easily prepared for breakfast. Time.— 3 minutes. Average cost, 5d. Sufficient for 2 persons. Seasonable at any time. EGGS, Plovers'. Plovers' eggs are usually served boiled hard, and sent to table in a napkin, either hot or cold; they may also be shelled, and served the same as eggs a la Tripe, with a good Be*chaniel sauce, or brown gravy, poured over them. They are also used for decorating salads, the beaxitiful colour of the white being gene- rally so much admired. EGGS, Poached. Ingredients.—Eggs, water. To every pint of water allow 1 tablespoonful of vinegar. Mode. — Eggs for poaching should be perfectly fresh, but not quite new-laid; those that are about 36 hours old are the best for the purpose. If quite new-laid, the white is so milky it is almost impossible to set it; and, on the other hand, if the egg be at all stale, it is equally difficult to poach it nicely. Strain some boiling water into a deep clean frying-pan; break the egg into a cup without damaging the yolk, and, when the water boils, remove the pan to the side of the fire, and gently slip the egg into it. Place the pan over a gentle fire, and keep the water simmering until the white looks nicely set, when the egg is ready. Take it up gently with a slice, THE: IMCTKWARy Off OOOKKRV. ipg * rpripg ,fte soiik tQ the, boilipg-poinit, drop, in thp tablespoonful, at a time, ,;apd keep VmiPg.She eggs PPtS sufficiently,,popked., i n Then pjaee, wan o»» a, g)ass dish, beat up tho yolfcs. of the Bggs,, stu; i to them- thet miik, add a, )j,tti« piate,suujar, .and strain,' this puxture, iato a jug i pte«P ltheT 31*8 i» a sauepppp-pf pojlipg water, aad'Stir it,©ne.,way uptil the wi^w°e thickens, but do not allow it to boil, or it will curdle. Poufr JjtuB custard over the eggs, when they should «s8-!*erahfc#i8>f«:el(o 'VbTii«- .j- •tuft j. 'i. ;,") ■viJk ijif» I.' v.A .lifirvi ml) [>!,/ .*. ■ i-,j.> I EGGS, to keep Fresh for seyeral ml Weeks. ■ 'mii.-:- r.iir ■ [, -j ETave r'eady'a largo saticepan, capable of holding 3'or 4 (marts, full of boiling water'.' Put: the1 teggs into a cabbage-net, say 20 at a time, and hold them in the water (Which must be kept' boiling) for 20 seconds. Proceed' iri ■ this manner till you have done »s rnahy eggs as' you wlsh to preserve ;" then padk them away in Sawdust. '\Ve have tried this method of preserving1' egtsr, and can vouch for' its excellence. 1 They will ^e found, at the tend1'of 2 or 8 mohthi, dusts' good enough for culinary purposes; and although the shite may be a little tougher than that *a4iew.]aM e^,4nfe'yofi?Wfilib'e Nearly the same. ^Manyipersons keepioggs for a long time by smearing/the shells with butter or sweet oil: they should then be packed in plenty^of bran or sawdust, and the eggs pot allowed to touch each other. -Egg* fov.stpring, should be col- lected in fine weather, and should not be more than 24 hours Old when they are packed away, or their flavour, when usedj-cannot be^ relied on. Another simple way of preserving eggs is to immerse them in lime-water, soon after they have been laid, and then to put the vessel containing the lime-water in a E14«b ,7^ne ce^ar ii W.v.$°pji i lOPlthfluspi,, §e<^inable,.— T,he best jtimp;.for .p^seryiug eggs is- from April to September. EGGS, a la Tripe. .HVICIVra '''/^^'ettB4'TStW^%q;.u,v < '■ ."[",-, Ingredients. —To' every 3 gallons of water allow 1 peck of elderberries ;n to every gallon'bPjnifee'alldw 8 lbs.-of 'sugar, i oz. of ground ginger,-6 oloves, 1 lb. of good Turkey ilaiadns:; Ij pipt of brandy to -every gallon of wine. : To:every 9 gal- lons of wine, ,'j or 4 tablaspoonfuls of fresh brewers yeastt iil/ode—-Pour the water, quite boiling, on the elderberries, which i should be picked from the stalks, aUd let these standi covered for 24 hours; then strain the whole through a sieve or bag;' breaking the fruit to. express all the juice 'from it. Measure the liquor, and to every gailon- allowthe above proportion 'of 'sugar.1 H-Bott Uie ju-ice aad sugar with the gingier, cloves, and raisins for 1. hour, skimming the liquor ithe whole time; let it stand until milk-warm, then put it into a clean dry cask, with o ob4 tablespoon- fuls of good fresh yeast to^very 9 gallons of wipe, Jifit it ferment for a,bout a fortnight,thap.pdd the brandy, bupg up thp c^sk, an(Ji lef it, stapd .some months before it is bottled, when it will be found excellent. A bunch of hops > suspended to a string from the bupg, some persons say, will preserve the wine good for several years. JSlder wine is .psuplly mulled,, apd served .with sippets - of ^pasted, brpad, ,and a little grated nut- meg.- Time. -To stand covered for 24 hours; to he boiled 1 hour. A verage 117 cost, when "made at1 home, %<. 6rf. per gallon. Seasonable.—Make'this-in Sep- tember. .'lU'I' !.'• [ /'•. HI .i-.j/. in. ij ENDIVE. fscjnT j;I A ,ai)OU This vegetable, so .beautiful in appeai-- ance, makes, W excellent addition to winter salad, when, lettuces, and other winter salads are. not obtainable..;, It, is usually placed in the. centre of the dish, and looks remarkably pretty with sjioes of beetroot, hard-bailed eggs, and,purled, celery placed round it, so that the, colours contrast nicely. .In preparing, it, carer fully wash and cleanse it free from insects, whioh are generally found near the heart; remove, any decayed or dead leaves, and dry it thoroughly by shaking in .a cloth. This vegetable , may also be served hot, stewed ha cream, brown gravy, or butter; but when dressed thus, the sauce it is stewed in, should not bo very highly seasoned, -as that would, destroy and overpower the flavour of the vegetable. Average cost, Id. per he"J ?1 1 head for a salad for iihle from -November to. ijjsrp'r^B, & i» ^wipiaj^''--;' _ Itigi-eiiiente.—C beads of endive, 1 pint of broth, 3 oz. of fresh butteU ; i salt, pepperj and 1 grated/ nutmeg to taste. Mode.—Wash and boil the andive as in the preceding* recipe ) ohop it rather tine, and put into a stewpan with the broth; boil over a brisk fire until the sauce is all reduced .;: then put in the butter, pepper; salt, and grated ntubmeg {the latter must be very sparingly used); mix all well! together, bring it. to the boiling point, and serv&jvery hoti i Tinit. ^10'ininutes to' boil, S minutes to simmer urthe broth;1 Av&ynge-cest,* ldi per head. Sufiewnst for & or 4 persons. Seasonable >ftrora November fco.Maraki utmi btu,u ji -I,. f jx J t'JfJ' v: A- Vlt. -11,,'jj; ENDIVE, Btewed. :. .-, '<. «• 1 Ingredients.— 6-heads of endive, salt and water, 1 pint of broth, thiclcenirig of butter and floor, 1 tablespootfful of lemon- juice, a small lump of sugar:'- StMel11- Wash and free the endive thoroughly from insects, remove- the green "{Wirt of the leaves, and put it into bolting water, slightly salted. Let it1 remain'for 10 minutes I then take it out, drain it till there is no Water rehlaihitlg, and chop it very fine. "Put it into' a stewpan with the broth; add a little salt and a lump EoKrlSfcr^SiHs St TPkre of' sugar,1 and bbil1 utitil (fee: eiidivri -is perfectly tender; Whetr doie;' which may be ascerfeined' try squeezing a piece between the'thumb and finger, add a thickening of butter' fttid 'flour and' the lemon-juice r'fet the: sauce' boil tip,'and Berfre:' sprigs of, savour}' herbs, o green onions, S^shalots. p cloves, 1 blade of .rnace,(2 glasses of sherry or Madeira, thickening of butter and flour. , Mqdftt—-puif up the ham and veal into small square pieces, and put them into a, stewpan. Moisten 'these |.with J pint of the stock, and simmer till tne( bottom of the stewpan is covered with a niqely-colQured glaze, when put in a few' more spoonfuls to detach it. Add the remainder of the :stW*;-:w«ift the:'fyieesv4effls,<%baloS, and onions, and simmer veiyigentfy for 1 hour, Strain and skim offevery partiicle .of ifatj .ana, when required .fop;.jUie, thicken with butter and flour, or with a little roux. Add the wine, and, if necessary, a.seasoning, of cayenne; when it will be ready , to serve. Time.—1^ hour, Avpwje .cost, 2*. per pint. ,, j(ote.—The wine, in this sauce may be omitted, andian onton slicedand fried of a nice brown ..sub stitutcd for it.. Thjs sauoe or gravy is used for many dishes, and , with, most people, is.,,a general favourite,!,'.. |,,„; „pil,j t„.,T r ,.,',„', • Diniter for 16 persons, i,!,. .it ,i- •« -..!._pvfst..CtW).^| .,. .it <..: •! p t|. . M. ifare. Soup, removed by J \ '"' .' ''TOtytt-aiia tjyiter S«BCe. & •M .i-.il/. . Vwe of Us .>«i»3"i jgfovci, -i. W»wej(i. (vj; v... I' CrimpEd Cod a lu; BTitf re m d'llotel. .li.itu'iv h-" 118 THE BICTIONAEY OJ> COOKERY; February—Bill* o£ Pare V'.? "fl" S'econd Course.'1.''" .vim Y. , Braised Capon. ,.,7/ g Boiled Ham, garnished, -a || , :, ,.: .1 fS Flowers. 1 I? l»-'hSS *• ^.'WtM-Chond .s-j's Haunch of Mat :atton."' V'' ,*ti t| i' 11 Mji* .iio8J>8?. hi Entrees. I _ ft I 2. _ 1 Xark Pudding, i i&\ t8*jnmerJ Jj Vase of P- Flowers. ,§ J I Fricasseed Chicken. g J -daub ,ano^ _ | Tlurd Course. ^ Ducklings, ^ removed by =. Iced Pudding. g 9 Coffee Cream. -" § 5 k Vase of £ Flowers. ^ a> ^ Blancmange, o g Partridges, t 2-? removed by I 0-5- Cabinet Pudding. 5 0 B S ?/raj»e&raBry!-«Billa (Of Farwrd-jir Dinner for 10 person*. >'•'','"'' First Course.—Palestine soup j ^ohn! Dory, with Dutoh sauce; red mullet^ with sauce Genoise. Entrees.—Sweet- bread cutlets, with poivrade sauce; fowl au Bechamel. Second Course.—Boast, saddle of mutton; boiled capon and ■ oysters; boiled tongue, garnished with Brussels sprouts. Tliird Course.— Gui- nea-fowls; ducklings; pain de rhubarb; orange iqlly; strawberry cream; cheese- cakes; almond pudding; fig pudding; dessert and ices. Dinner for 8 persons. First Course.—Mock turtle soup ; ill-, lets of turbot a la creme ; fried filleted soles and anohovy sauce. Entries.— Larded fillets of rabbits; tendrons de veau with puree of tomatoes. Second. Course.— Stewed rump of beef a la Jardi- nere; roast fowls; boiled ham. Third Course.—Roast pigeons or larks; rhu- barb tartlets; meringues;.. clear jelly; cream; ice pudding; souffle"; dessert Dessert and Ices. Dinner for 12 persons. First Course.—Soup a la'*reme; clear1 gravy soup; brill and lobster sauce; fried smelts. Entries.—Lobster rissoles; beef palates; pork outlets a la soubise; grill- ed mushrooms. Second Course.—Braised turkey; haunch of mutton; boiled capon and oysters; tongue, garnished with tufts of broccoli; vegetables and salads. Third Course.—Wild ducks; plovers; orange jelly; clear jelly; Charlotte Eusse; Nesselrode pudding; gateau de riz; sea- kale ; maids of honour; dessert and ices. and ices. I., foil Dinners for 6 persons. First Course. —Rice soup; red mullet* with Gfooise sauce; fried smelts- Enirees.'— Fowl puddirjg; sweetbreads. Second Cowse,—Roast turkey and sau- sages ; boiled leg of'pork; pease pudding. Third Course.—Lemon jelly; Charlotte aj 1 la vanille; maids of honour; plum-; pudding, removed by ice pudding;, dessert. First. Course.—Spring soup; boiled turbot and lobster sauce. Entrees*— Fricasseed rabbit; oyster patties. Second Course.—Boiled round of beef and mar- row-bones; roast fowls, garnished with water-eresses and rolled baoon ; vegeta- bles. T/drd Course.—Marrow pudding; cheesecakes; tartlets of greengage jam; lemon cream; rhubarb tart; dessert. First Course.—Vermicelli soup ; fried whitings; stewed eels. Entries.—Poulet a la Marengo; breast of veal stuffed and rolled. Second Course. — Roast leg of pork and apple sauce; boiled capon and oysters; tongue, garnished with tufts of broccoli. Third Course.Wild ducks; lobster salad; Charlotte aux pommes; pain de rhubarb ;. vanilla cream; orange- jelly; dessert.^.-, ,,1 ■ nr. !•»'••> • .t>>1j»' lea oilESg 'Bflddingri nil ['I PlCtoisOfui !io^jio> ni >i ii .(Tjijw*WeH<»iwrri8 Jb». of figs,, 1 !h.,pf sueViii0- of nVu»,.sJ lto.of bread crumbs, S-eggs^milk,^ jAwdSi—Cut the t«s into small pieces (grate; 4he fanead finely ( ia*d chop the suet very small; mix these well t/eefetheiyAidsitba floln,j3bh9{*ggSi'*hleta should be well beaten, and sutlicient milk to form the whole into a,stiff paste; out- v.»" bnfi for ft tours, . longer'; tdj-ri' 'it p$t;of |tbe mould,: aricl serve with melted buttery wine-sauce, or cream. Tiiiie.—3 hours, or longer. Are- ■ivije tost, Zt. Sufficient for 7 or 8. per- sons. Seasonable.— Suitable for n winter FIG ftrOBrWG (Staffordshire Recipe). Ingredients.—1 lb. of figs,•', oz. of suet, J lb. of flour, milk. Mode.—Chop tho suet finely, mix with ititbe/flour, and ake these into a smooth paste with thickness of about these into a roll it out to t r. ... ho figs in small pieces, and over tho paste; roll it up, _ads secure, tie the pudding cloth, and boil it from \ l to '2 hours. '-ij to 2 hours. Anrwje cost, Sufficient for 5 or 6 persons. Sea- at any tune. Aj ^ 8qv .. .ilea baa IGS, Compote of Green. Ingredients.—1 pint of syrup, H pint of green figs, th&rind of h lemon. Mod*. -•-Make a syrup as directed, boiling with it the lemon-rind, and carefully remove all the scum as it rises* Put in tho figs, and simmer them very slowly until'ten- der • dish them on a glass dish; reduce the syrup by boiling it quickly for 5 nidi dJiw'-rteifnr.^ bac ,jorl oviaci .yjiwi } iUOll iairi COMPUTE OF FIGS minutes; take out the lemon-pcel, pour the syrup over the figs, and the compute, when cold, will be ready for table. A ■ little port wine, or lemon-juice, added just before the figs are done, will bo found an improvement. Time. hours to stew the figs. Acer dozen. T-a nodi ;iff f>nr. Fish, General Directions in,; generaL, best in. condition. When the; spawning is just- over, they are wfi of season, and unfit for human.food.; fc,a When fish is out of season, it has a transparent, bluish tinge, however much i^.n>ay ,be .boile4; whenever it is in sea- son, its n^useles are firm, anJ boil •white aindcur^^y,,,;. ,,i ,s[)i-j)l osii (.jA^.focift; for invalids, .white.fish, such as the ling^ cod, haddock, opal-fish, and whiting,.are the best; flat fish, as soles, skate, turbqt, and, flounders, are also gpod..,, ,., ,. },]„,,■,; „.„.,.„ (,;„; .18,1,1.-, Salmon, mackerel, herrings, and trout soon spoil or decompose after they are killed; therefore, to be in perfection; they should bo prepared for the tablo on . the day they are caught. With flat fish, this is not of such consequence^ as ^bey will, keep , longer. The tucbot,, for e^afppfer is. improved by being kept for fiewt*P.WriT ,il»if. v-i. t-orad. iif'tS, II,. i General Directions for .j.^Dressirjigi',. -,s1;.(.3 .„(• w,m,'Uii,U ,.,-Jjf dressing.fish of, any kind,, the first point to be .attended to, is to see that it is iperfectiy clean. It is a common error to wash it too much, as by. doing so the flavour isidiminished... If the fish is to be boiled, a. little salt, and vinegar should M put; into the water.'te give it firmness, after it is cleaned. Cod-fish, whiting, and haddock, are none the worse for being a little salted, and kept a day; and, if the weather be not very hot, they will be good for;two dajTSv i; n f; .-tufa .J: f,,,Whfln fish is cheap and plentiful, and a, .larger quantity is: .purchased than is immediately wanted, the overplus of such as will,. hear , it should be potted,. - or pickled, or salted, and hung up ; or it may be fried,, that it may serve for stew- ing ithe next. day,,. , ffresli-water fisb, having frequently a muddy smell and taste, should be soaked in strong salt and water,, after it.has. been well cleaned. If of a .sufficient size,., it may he scalded in salt and water, and afterwards dried and jdrassed.,,' i-,.i-,r H •jiihKi- tnn-'t >W , . jTisl), should :be put into cold water and set on the, fire,- to do very gently, or the outside will break before the inner part is .done, . Unless the fishes are small, they should never be put into warm wator; nor should iwater, either hot or cold, be poured on to tlie fish, as it is THE/DICTIONARY OF COOKEEY. Fiuh, General Directions liable to break the skin; if it should* ber necessary to add a little water whilsV the fishis.cooking, it Ought to be poured in gently at the Side of the vessel. The Hsn-piilte-may -be dr^wn tip, to see if the iish be ready,1 Which may bo known'by its easily separating; from the bone./' It should then be immediately taken out of the water, or it will become woolly. The flshiplate 'should- be Set crossways over the kettle, to keep hot for serving*, and a cloth: laid: over the fish, to prevent its losing its colour*./■■*■''.«'" In gtoTushing fish great attention is required, and plenty of parsley, horse- radish, and lemon should be used.: Tf fried parsley be used; it must be washed and picked, and thrown into fresh water. When the lard or dripping- boils, throw the parsley into it immediately from the water, and instantly it will be green and crisp, and must be taken up with a slice. When well done, and with very good sauce, fish is more appreciated than almost any other dish. The liver and roe, in some instances, should be placed on: the 'dish',' in order that they maybe distributed in the course of Serving; but to eaoh recipe will be appended the pro- per mode of serving and garnishing." toff-fish is to be fried or broiled it must be dried in a nioe soft cloth after it is well cleaned and washed. Tf for frying, brush it over with egg, and sprinkle it with some fine crumbs of bread. If done a second time with the egg and bread, the fish will look So much the better. If re- quired to be very nice, a sheet of white blotting-paper must be placed-to receive it, that it may be free from all grease; it must also be of a beautiful colour, and all the crumbB appear distinct. Butter gives a bad colour; lard and clarified dripping are most frequently used; but oil is the best, if the expense be no objection. The fish should be put into the lard when boiling, and there should ne a Sufficiency of this to cover it. """ When fish is broiled, it must be sea- soned, floured, and laid on a very clean gridiron, which, when hot, should be rubbed with a bit of suet, to prevent the fish from sticking. It must be broiled over a very clear fire, that it may not taste smoky; and not'too near, that it may not be scorched. "Jl "'' ,1 j .Im choosing fish, it is well to remember that it is possible it may be fresh, and yet not good. Under the head of each particular fish in this work, are appended Pish.and Oyster Pie rules for its choice, and the months when it is in season. Nothing can be oFgreaier consequence to a cook than to have the fish good; as, if this important course in a dinner does not give Satisfaction* it is rarely that the repast goes off well, 'ittiw lfe-ff 980/ij SHU . ftfllllH VTf*V Jon* orfi qoifo PISH, General Directions for Carving. In carving fish, care should be taken to help it in perfect flakes, as, if these are bruken, the beauty of the fish is lost. The carver should be acquainted, too,with the choicest parts and morsels; and to give each guest an equal share of these titbit* should bo his maxim. Steel knives and forks should on no account be used in helping fish, as theso are liable to impart to it a very disagreeable flavour. When silver osh-eaimorajaffi considered too dear to be bought, good electro- plated ones answer very well, and are inexpensive. 8?i qodO— .sV.AI >Iiim ,-iuoB lo .dl f PISH CAKE. Ligredients.—The remains of any cold fish, 1 onion, 1 faggot of sweet herbs; salt and pepper to taste, 1 pint of water, equal quantities of bread- crumbs and cold potatoes, ^teaspoonful of parsley, 1 egg, bread-crumbs. A/ode..—Pick the moat from the bones of the fish, which latter put, with the head and fins, into a stewpan with the water; add pepper and salt, the onion and herbs, and stew slowly for gravy about 3 hours f ratojb tile fish fine, and mis it well with broad- crumbs and cold potatoes, adding the parsley and seasoning; make the whole into a cake with tho white of an egg-, brush it over with egg, cover with bread- crumbs, fry of a light brown; strain the gravy, pour it over, and stew gentlyfor \ of an hour, stirring it carefully once or twice. Serve hot, and garnish with thin slices of lemon and parsley. Time.—h an hour after the gravy is made. PISH AND OYSTEK PIE. [Com Meat Cookery.] Ingredients. —Any remains of cold fish, such as cod ot haddock; 2 dozen oysters, pepper and salt to taste, bread-crumbs sufficient for the quantity of fish; J teaspoonful of grated nutmeg, 1 teaspoonful of finely- chopped parsley. Mode.— Clear the fish from the bones, and put a layer of it in a pie-dish, which sprinkle with jiepper and salt; then a layer of bread-crumbs, THE DICTIONARY OF COQKEBX. Flounders, Fried fish, add salt and vinegar in the above proportions, and when it boils, simmer very gently for 5 minutes. They must not boil fast, or they will break. Serve with plain melted butter, or parsley and butter. 2"us«.-'—After the water boils, 5 minutes. Average cost, 3d. each. '- i to: .-.ii -Ji ti>'.; < 1, -•>, ...i ELC-UNDEBS, FriedL i .. .. Ingredients. —Flounders, egg, and bread- crumbs; boiling lard. Mode. ^-Cleanse' the fish, and, two hours before they are wanted, rub them inside and out with salt, to render them firm; wash and wipe them Very dry, dip them into egg, and sprinkle over with bread-crumbs; fry them in boiling lard, dish on a hot napkin, and garnish with crisped pars- ley. Time.—From 5 to 10 minutes, ac- cording to size. Average cost, 3d. each. Seasonable from August to November. Sufficient, 1 for each person. PLOWEBS, Almond. 'Ingredients.—Puff-paste; to every of paste allow 3 oz. of almonds, sifted sugar, the white .of an egg. Mode.— Koll the paste out to the thickness of i inch, and, with a round fluted cutler, stamp out as many pieces as may be re- quired. Work the paste up again, roll it out, and, with a smaller cutter, stomp out some pieces the size of a shilling. Brush the larger pieces over with the white of an egg, and place one of the smaller pieces on each. Blanch and cut the almonds into strips lengthwise; press them slanting into the paste closely round the rings; and when they are all com- pleted, sift over some pounded sugar, and bake for about 'J hour or twenty minutes. Garnish between the almonds with strips of apple jelly, and place in centre of the ring a small quantity of strawberry jam; ,'pile them high on the dish, and serve. Time.—i hour or 20 minutes. Sufficient.—18 or 20 for a dish. Seasonable at any time. FLOWERS, to Preserve Cut. A bouquet of freshly-cut flowers may be preserved alive for a long time by placing them in a glass or vase with fresh water, in which a little charcoal has been steeped, or a small piece of camphor dissolved. The vase should be set upon a plate or dish, and covered with a bell- glass, around tho edges of which, when Fondue, Brillai Savarin's it comes in contact with the plate, a little water should be poured to exclude the air. •. n'li-isir■ )v«n h't<>: r*at iwV ! iu .lit.tf-v. ti ';'•. Many persons'entertain a belief that cow's "milk is hurtful to infants, and; eensequentry, refrain frotti giving it; but this is a very great mistake, for both Sugar and milk should form a large por- tion of every meal an infant takes. ''' FOKCEMEATS. The pointslwhich cooks should, in this branch of cookery, more particularly observe, are the thorough ohopping of the suet, the complete mincing of the Fprpftnieat, French herbs, the caref ul grating of the bread- crumbs, and the perfect mixing of the whole. ..These are the, three principal ingredients of forcemeats, and. they can scarcely bo cut too small,-as nothing like a lump or., fibre should be anywhere perceptible. To:fonqlude„tb.e flavour of no one, spice or herb should, be permitted to predominate.;,,, i.,:, , i.»> {,-'mn j,l y'r-.j./.-i t.ni-..'.' ri [t i"- '- -.•:,{■'// FOKCBMEAT BAMiSI for Fish Soups. 1 II--'.> I'""''-. '''1' a l" ■• Ingredients,—1 middjing-sfzed lobster, i an anchovy, 1 head ot boiled celery, the yolk of a hard:boiled egg; salt, cayenne, and mace to taste; 4 table- spoonfuls of bread -crumbs, 2 - 6z.! if butter, 2 eggs. Mode.—Pick the meat from the she}i of ,the,l«bster, and, ppun,d it, with the soft parts, iu a mortal1; add , the celery, the yolk of tho hard-boiled egg, seasoning, and bread-crumbs. Con- tinue pounding till the wholo is nicely amalgamated. Warm the butter till it }s in a liquid state ; well whisk the eggs, and work these up with the pounded lobster-meat. Hake the balls of about, an inph in diameter, and fry of a nice pale brown. Sitffirieul, from IS to 20 balls for 1 tureen of soup..'' JOECEMEAT, French.: , ,, .,V,,;i '"It will'be well'tostatA; iu thsbegmning of: this recipe, that French forcemeat, or quenelles, consist of the blending of three separate processes';1 namely; panadia, udder, and whatever meat you intend using.1"" I'-*"! ■' '"■""' J-.- Panada. Ingredients.—The crumb of, 2 penny, rolls, & tablespoonfuls of white stock, 1 oz. of butter, 1 slice of ham, 1 bay-leaf, a little raiaccl parsley, 2 shalots, 1 clovq, 2 blades of mace, a few mushrooms, butter, the yplkB of 2 eggs;. Mode.—Soak the crumb, ,pf. the rolls in, milk for about J hour, then take it out, and squeeze so. as to press the milk from it j put the soaked bread into a stewpan with tho above quantity of white stook, and set it on one side; then put into a separate stewpan 1 oz. of butter, a slice of lean ham cut small, with a bay-leaf, herbs, mushrooms, spices, &e,, in the above proportions, and fry them gently over a slow fire. When done, moisten with 2 teacupfuls of white stock, boil for 20 minutes, and strain the whole through a sieve over the panada THE DIOTIONABY OF COOKERY. Forcemeat for Gold Savoury Pies. in the other stewpan. PUtee it over the fire, keep constantly stirring, to prevent its burning, and, when quite dry, put in a small piece of butter. Let this again dry up by stirring ovor the tire; then add the yolks of 2 eggs, mix well, put the panada to cool on a clean plate, and use it when required. Panada should alwayB be well flavoured, as the force- meat receives no taste from any of the other ingredients used in its preparation. Boiled Calf's TTdder for French Forcemeat.—Put the udder into a stewpan with sufficient water to cover it; let it stew gently till quite done, when take it out to cool. Trim all the upper parts, cut it into small pieces, and pound well in a mortar, till it can be rubbed through a sieve. That portion which passes through the strainer is one of .the three ingredients of which French force- meats are generally composed; But many cooks substitute butter for this, being a less troublesome and more expeditious mode of preparation.' FOSCEMEAT, for Cold Savoury Pies. Ingredients.—1 lb. of veal, 1 lb. of fat bacon; salt, cayenne, pepper, and pounded mace to taste; a very little nutmeg, the same of chopped lemon-peel, § teaspoonful of chopped parsley, A tea- spoonful of minced savoury herbs, 1 or 2 eggs. Mode.—Chop the veal and bacon together, and put them into a mortar with the other ingredients mentioned above. Pound well, and bind with 1 or 2 eggs which have been previously beaten and strained. Work the whole well together, and the forcemeat will be ready for use. If the pie is not to be eaten immediately, omit the herbs and parsley, as these will prevent it from keeping. Mushrooms or truffles may be added. Sufficient for 2 small pies. FOECEME AT, for Pike, Carp, Had- dock, and various Kinds of Fish. Ingredients.—1 oz. of fresh butter, 1 oz. of suet, 1 oz. of fat bacon, 1 small tea- spoonful of minced savoury herbs, in- cluding parsley; a little onion, when liked, shredded very fine; salt, nutmeg, and oayenne to taste; i oz. of bread- crumbs, 1 egg. Mode.—Mix all the in- gredients well together, carefully minoing them very finely; beat up the egg, Forcemeat Veal moisten with it, and work the whole very smoothly together. Oysters or anchovies may be added to this forcemeat, and will be found a great improtement. A verage oast, 6d. Sufficient for a moderate-sized haddock or pie. FOECEMEAT, for Baked Pike. Ingredients. —3 oz. of bread-crumbs, 1 teaspoonful of minced savoury herbs, 8 oysters, 2 anchovies (these may be dis^ ponsed with), 2 oz. of suet; salt, pepper, and pounded mace to taste; 6 table- spoonfuls of cream or milk, tho yolks of 2 eggs. Mode. —Beard and mince the oysters, prepare and mix tho other ingre- dients, and blend the whole thoroughly together. Moisten with the cream and eggs, put all into a stewpan, and stir it over the fire till it thickens, when put it into tho fish, which should have pre- viously been cut open, and sew it up. Time.—i or 5 minutes to thicken. Aver- age cost, lOd. Sufficient for a moderate- sized piko. FOECEMEAT, or QUENELLES, for Turtle Soup. (Soyer's Ee- cipe.) Take a pound and a half of lean veal from the fillet, and cut it in long thin slices; scrape with a knife till nothing but the fibre remains; put it into a mor- tar, pound it 10 minutes, or until in a puree; pass it through a wire sieve (use the remainder in stock); then take 1 pound of good fresh beef suet, which skin, shred, and chop very fine; put it into a mortar and pound it; then add 6 oz. of panada (that is, bread soaked in milk and boiled till nearly dry) with the suet; pound them well together, and add the veal; season with a teaspoonful of salt, a quarter one of pepper, half that of nutmeg; work all well together; then add four eggs by degrees, continu- ally pounding the contents of the mortar. When well mixed, take a small piece in a spoon, and poach it in some boiling water; and if it is delicate, firm, and of a good flavour, it is ready for use. FOECEMEAT VEAL, or VEAL QUENELLES. Ingredients.—Equal quantities of veal, panada, and calfs udder, 2 eggs; sea- soning to taste of pepper, salt, and ponnded mace, or grated nutmeg; a THE DICTIONARY OF COOKERY. 127 Forcemeat far Veal little flour. Mode.—Take the fleshy part of veal, scrape it with a knife, till all the meat is separated from the sinews, and allow about & lb, for an entree. Chop the meat, and pound it in a mortar till reduced to a paste; then roll it into a ball; make another of panada the same size, and another of udder, taking care that these three balls be of the same size. (It is to be remembered, that equa- lity of size, and not of weight, is here necessary.) When the three ingredients are properly prepared, pound them alto- gether in a mortar for some time; for the more quenelles are pounded, the more delicate they are. Now moisten with the eggs, whites and yolks, and continue pounding, adding a seasoning of pepper, spices, &c. When the whole is well blended together, mould it into balls, or whatever shape is intended, roll them in flour, and poach in boiling water, to which a little salt should hare been added. If the quenelles are not firm enough, add the yolk of another egg, but omit the white, which only makes them hollow and puffy inside. In the preparation of this recipe, it would be well to bear in mind that the ingredients are to be well poundod and seasoned, and must be made hard or soft according to the dishes they are intended for. For brown or white ragouts they should be firm, and when the quenelles are used very small, extreme delicacy will be necessary in their preparation. Their flavour may be varied by using the flesh of rabbit, fowl, hare, pheasant, grouse, or an extra quantity of mush- room, parsley, &c. JOBOE1IBAT for Veal, Turkeys, Fowls, Hare, &c. Ingredients.—2 oz. of ham or lean bacon, 1 lb. of suet, the rind of half a lemon, 1 teaspoonful of minced parsley, 1 teaspoonful of minced sweet herbs; salt, cayenne, and pounded mace to taste; 6 oz. of bread-crumbs, 2 eggs. Mode.— Shred the ham or bacon, chop the suet, lemon-peel, and herbs, taking particular care that all be very finely minced; add a seasoning to taste of salt, cayenne, and mace, and blend all thoroughly to- gether with the bread-crumbs, before wetting. Now beat and strain the eggs; work these up with the other ingredients, and the forcemeat will be ready for use. When it is made into balls, fry of a nice Fowls, Boiled, to Carve brown, in boiling lard, or put them on a tin and bake for t hour in a moderate oven. As we have stated before, no one flavour should predominate greatly, and the forcemeat should be of sufficient body to cut with a knife, and yet not dry and heavy. For very delicate force- meat, it is advisable to pound the ingre- dients together before binding with the eggs; but for ordinary cooking, mincing very finely answers the purpose. Aver- age cost, 8d. Sufficient for a turkey, a moderate-sized fillet of veal, or a hare. Note.—In the forcemeat for Hare, the liver of the animal is sometimes added. Boil for 5 minutes, mince it very small, and mix it with the other ingredients. If it should be in an unsound state, it must be on no account made use of. FOWLS, Boiled, & la Bechamel. Ingredients.—A pair of fowls, 1 pint of Bechamel, af ew bunches of boiled broccoli or cauliflower. Mode.—Truss and boil the flowers; make a pint of Bechamel sauce; pour some of this over the fowls, and the remainder send to table in a tureen. Garnish the dish with bunches of boiled cauliflower or broccoli, and serve very hot. The sauce should be made sufficiently thick to adhere to the fowls; that for the tureen should be thinned by adding a spoonful or two of stock. Time.—From £ to 1 hour, ac- cording to size. Average cost, in full season, 5s. a pair. Sufficient for 6 or 7 persons. Seasonable all the year, but scarce in early spring. FOWLS, Boiled, to Carve. This will not be found a very difficult member of the poultry family to carve, unless, as may happen, a very old farm- yard occupant, useless for egg-laying purposes, has, a "fine young chicken." Skill, boiled fowl. however, and the application of a small amount of strength, combined with a fine keeping of the temper, will even get over that dif- ficulty. Fixing the fork firmly in the breast, let the knife be firmly passed along the line shown from 1 to 2; then cut downwards from that line to fig. 3; 128 THE DICTIONARY OF COOKERY. LEG, WING, Airn 3ECKBONX OF FOWL. Fowls, Boiled, to Carve and the wing, it will be found, can bo easily withdrawn. The shape of the wing should be like the accompanying engraving. Let the fork be placed in- sido the leg, which should be gently forced away from the body of the fowl; and the joint, being thus discovered, the carver can readily cut through it, and the leg can be served. When the leg is displaced, it should be of the same shape as that shown iu the an- nexed woodcut. The legs and wings on either side having been taken off, the carver should draw his knife through the flesh in the direction of tho lino 4 to 5; by this means the knife can be slipped underneath the merrythought, which, being lifted up and pressed backward, will immediately come off. The collar- or neck-bones are the next to consider: these lio on each side of the merry- thought, close under the upper part of the wings; and, in order to free these from the fowl, they must also be raised by the knife at their broad end, and turned from the body towards the breast- bone, until the shorter piece of the bone, as shown in the cut, breaks off. There will now be left only the breast, with the ribs. The breast can be, without diffi- culty, disengaged from the ribs by cut- ting through the latter, which will offer little impediment. The side bones are now to be taken off; and to do this, the lower end of the back should be turned from the carver, who should press the point of the knife through the top of the backbone, near the centre, bringing it down towards the end of tho back com- fletely through the bone. If the knife e now turned in the opposito direction, the joint will be easily separated from the vertebra;. The backbone being now uppermost, the fork should be pressed firmly down on it, whilst at the same time the knife should be employed in raising up the lower small end of the fowl towards the fork, and thus the back will be dislocated about its middle. The wings, breast, and Fowls, Boiled merrythought are esteemed the prime parts of a fowl, and are usually served to the ladies of the company, to whom legs, except as a matter of paramount necessity, should not be given. Byron gave it as one reason why he did not like dining with ladies, that they always had the wings of the fowls, which he himself preferred. We heard a gentle- man who, when he might have had a wing, declare his partiality for a leg, saying that he had been obliged to eat legs for so long a time that he had at last come to like them better than tho other more prized parts. If the fowl is, capon-like, very large, slices may be carved from its breast in the same manner as from a turkey's. FOWL, Boiled, with. Oysters. (Excellent.) Ingredients.—1 young fowl, 3 dozen oysters, the yolks of 2 eggs, \ pint of cream. Mode.—Truss a young fowl as for boiling; fill the inside with oysters which have been bearded and washed in their own liquor; secure the ends of the fowl, put it into ajar, and plunge the jar into a saucepan of boiling water. Keep it boiling for 1^ hour, or rather longer; then take the gravy that has flowed from the oysters and fowl, of which there will be a good quantity; stir in the cream and yolks of eggs, add a few oysters scalded in their liquor ; let the sauce get quite hot, but do not allow it to boil; pour some of it over tho fowl, and the remainder send to table in a tureen. A blade of pounded mace added to the sauce, with the cream and eggs, will be found an improvement. Time.—1J hour. Average cost, 4s. 6d. Sufficient for 3 or 4 persons. Seasonable from September to April. FOWLS, Broiled, and Mushroom Sauce. Ingredients.—A large fowl; seasoning, to taste, of pepper and salt, 2 handfuls of button mushrooms, 1 slice of lean ham, £ pint of thickened gravy, 1 teaspoonful of lemon juice, ^ teaspoonful of pounded sugar. Mode.—Cut the fowl into quar- ters, roast it until three-parts done, and keep it well basted whilst at the fire. Take the fowl up, broil it for a few minutes over a clear fire, and season it with pepper and salt. Have ready some mushroom sauce made in the fol- THE DICTIONARY OF COOKERY. 129 Fowl, Boiled, and Rice lowing manner. Put the mushrooms into a stewpan with a small piece of butter, the ham, a seasoning of pepper and salt, and the gravy; simmer these gently for I hour, add the lemon-juice and sugar, dish the fowl, and pour the sauce round them. Time.—To roast the fowl, 35 minutes; to broil it, 10 to 15 minutes. Average cost, in full season, 2s. 6d. Suffi- cient for 4 or 5 persons. Seasonable.— In full season from May to January. FOWL, Boiled, and Bice. Ingredients.—1 fowl, mutton broth, 2 onions, 2 small blades of pounded mace, pepper and salt to taste, 1pint of rice, parsley and butter. Mode.—Truss the fowl as for boiling, and put it into a stew- pan with sufficient clear well-skimmed mutton broth to cover it; add the onion, mace, and a seasoning of pepper and salt; stew very gently for about 1 hour, should the fowl be large, and about .1,hour before it is ready put in the rice, which should be well washed and soaked. When the latter is tender, strain it from the liquor, and put it on a sieve reversed to dry before the fire, and, in the mean time, keep the fowl hot Dish it, put the rice round as a border, pour a little parsley and butter over the fowl, and the remainder send to table in a tureen. Time.—A large fowl, 1 hour. Average cost, is. 6(7. Sufficient for 3 or 4 persons. Seasonable all the year. FOWLS, to Bone, for Fricassees, Curries, and Fies, First carve them entirely into joints, then remove the bones, beginning with the legs and wings, at the head of the largest bone; hold this with the fingers, and work the knife as directed in the recipe above. The remainder of the birds is too easily done to require any instruc- tions. FOWL, Croquettes of (an Entree). Ingredients.—3 or 4 shalots, 1 oz. of butter, 1 teaspoonful of flour, white sauce; pepper, salt, and pounded mace to taste ; h.teaspoonful of pounded sugar, the remains of cold roast fowls, the yolks of 2 eggs, egg, and bread-crumbs. Mode. —Mince the fowl, carefully removing all skin and bone, and fry the shallots in the butter; add the minced fowl, dredge in the flour, put in the pepper, salt, mace, Fowl, Curried pounded sugar, and sufficient white sauce to moisten it; stir to it the yolks of 2 well-beaten eggs, and set it by ,to cool. Then make the mixture up into balls, egg and bread-crumb them, and fry a nice brown. They may be served on a border of mashed potatoes, with gravy or sauce in the centre. Time.—10 mi- nutes to fry the balls. Seasonable at any time. FOWL AND BICE, Croquettes of (an Entree). Ingredients.—\ lb. of rice, 1 quart of stock or broth, 3 oz. of butter, minced fowl, egg, and bread-crumbs. Mode.— Put the rice into the above proportion of cold stock or broth, and let it boil very gently for $ hour; then add the butter, and simmer it till quite dry and soft. When cold, make it into balls, hollow out the inside, and fill with minced fowl made by recipe. The mines should be rather thick. Cover over with rice, dip the balls into egg, sprinkle them with bread- crumbs, and fry a nice brown. Dish them, and garnish with fried parsley. Oysters, white sauce, or a little cream, may be stirred into the rice before it cools. Time.—| hour to boil the rice, 10 minutes to fry the croquettes. Ave- rage cost, exclusive of the fowl, 8d. Sea- sonable at any time. FOWL, Curried. Ingredients.—1 fowl, 2 oz. of butter, 3 onions sliced, 1 pint of white veal gravy, 1 tablespoonful of curry-powder, 1 table- spoonful of flour, 1 apple, 4 tablespoon- ful s of cream, 1 tablespoonful of lemon- juice. Mode.—Put the butter into a stewpan, with the onions sliced, the fowl cut into small joints, and the apple peeled, cored, and minced. Fry of a pale brown, add the stock, and stew gently for 20 minutes; rub down the curry-powder and flour with a little of the gravy, quite smoothly, and stir this to the other ingredients; simmer for rather more than h hour, and just before serving, add the above proportion of hot cream and lemon-juice. Serve with boiled rice, which may either be heaped lightly on a dish by itself, or put round the curry as a border. Time.—50 mi- nutes. Average cost, 3s. 3d. Sufficient for 3 or 4 persons. Seasonable in the winter. Note.—This curry may be made of cold THE DICTIONARY OF COOKEIIY. Fowl, Frioasseed chicken, but undressed meat will be found far superior. FOWL, Fricasseed.:. !//'>'• [Cold Meat Cookbry.] Ingredients. ■—The remains of cold roast fowl, 1 strip of lemon-peel, 1 blade of pounded mace, 1 bunch of savoury herbs, 1 onion, pep- per and salt to taste, 1 pint of water, 1 teaspoonful of flour, i pint of cream, the yolks of 2 eggs. Mode.—Carve the fowls into nice joints; make gravy of the trim- mings and legs, by stewing them with the lemon-peel, mace, herbs, onion, sea- soning, and water, until reduced to i pint; then strain, and put in the fowl. Warm it through, and thicken with a t easpoonful of flour; stir the yolks of the eggs into the cream; add these to the sauce, let it get thoroughly hot, but do not allow it to boil, or it will curdle. Time.—1 hour to make the gravy, ^ hour to warm the fowl. Average cost, exclu- sive of the cold chicken, 8d. Seasonable at any time. FOWLS, Fried. [Cold Meat Cookery.] Ingredients. —The remains of cold roast fowls, vine- gar, salt and cayenne to taste, 3 or 4 minced shalots. For the batter,—\ lb. of flour, J pint of hot water, 2 oz. of butter, the whites of 2 eggs. Mode.— Cut the fowl into nice joints; steep them for an hour in a little vinegar, with salt, cayenne, and minced shalots. Make the batter by mixing the flour and water smoothly together; melt in it the butter, and add the whites of egg beaten to a froth; take out the pieces of fowl, dip them in the batter, and fry in boiling lard, a nice brown. Pile them high in the dish, and garnish with fried parsley or rolled bacon. When approved, a sauce or gravy may be served with them. Time,—10 minutes to fry the fowl. Ave- rage cost, exclusive of the cold fowl, 8(2. Seasonable at any time* FOWLS, Fried! [Cold Meat Cookery.] Ingredients. —The remains of cold roast fowl, vine- gar, salt and cayenne to taste, 4 minced shalots, yolk of egg; to every teacupful of bread-crumbs allow 1 blade of pounded mace, h teaspoonful of minced lemon- peel, 1 saltspoonful of salt, a few grains of cayenne. Mode.— Steep the pieces of fowl as in the preceding recipe, then dip Fowl, Hashed them into the yolk of an egg or clarified butter; sprinkle over bread-crumbs with which have been mixed salt, mace, cay- enne, and lemon-peel in the above pro- portion. Pry a light brown, and serve with or without gravy, as may bo pre- ferred. Time.—10 minutes to fry the fowl. Average cost, exclusive of the cold fowl, lid. Seasonable at any time. FOWLS, Fried, and French Beans. [Cold Meat Cookery.] Ingredients. —The remains of cold roast fowl; the yolk of 1 egg, 2 oz. of butter, 1 blade of pounded mace, \ saltspoonful of grated nutmeg, bread-crumbs and chopped par- sley. Mode.—Cut the fowl into neat joints, brush them over with the yolk of egg, and sprinkle them with bread- crumbs, with which the 'parsley, nutmeg, and mace have been well mixed. Fry the fowl in the butter until of a nice brown, and dish the pieoes on French beans boiled, and afterwards simmered for a minute or two in butter. The dish should be garnished with rolled bacon. Time.—10 minutes to fry the fowl. Ave- rage cost, exclusive of the cold fowl, 6d. Seasonable from July to September. FOWL au O-ratin. [Cold Meat Cookery.] Ingredients. —The remains of either cold roast or boiled fowl, J pint of Bechamel sauce, a dessertspoonful of grated Parmesan cheese, pepper and salt to taste, $ salt- spoonful of grated nutmeg, \ pint of cream, 2 tablespoonf uls of bread-crumbs, fried potatoes. Mode.—Mince the fowl not too finely, and make it hot in the Bechamel sauce, to which the nutmeg, pepper and salt, and cream, have been added. When well mixed, serve the fowl on to a dish, cover it with the bread- crumbs and Parmesan cheese, drop over a little clarified butter, and bake in the oven until of a pale brown. Garnish the dish with fried potatoes. Time.—10 mi- nutes to warm the fowl, 10 minutes to bake. Seasonalde at any time. FOWL, Hashed. AnEntriee. [Cold Meat Cookery.] Ingredients. —The remains of cold roast fowl, 1 pint of water, 1 onion, 2 or 3 small carrots, 1 blade of pounded mace, pepper and salt to taste, 1 small bunch of savoury THE DICTIONARY OF COOKERY. Pawl, Hashed herbs, thickening of butter and flour, Ih tablespoonful of mushroom ketchup. Mode.—Cut off the best joints from the fowl, and the remainder makeinto gravy, by adding to the bones and trimmings a pint of water, an onion sliced and fried of a nice brown, the carrots, mace, sea- soning, and herbs. Let these stew gently for hour, strain the liquor, and thicken with a little flour and butter. Lay in the fowl, thoroughly warm it through, add the ketchup, and garnish with sippets of toasted bread. Time.—Altogether ljf hour. A verage cost, exclusive of the cold fowl, id. Seasonable at any time. FOWL, Hashed, Indian Fashion (an Entree). [Cold Meat Cookery.] Ingredients. — The remains of cold roast fowl, 3 or 4 sliced onions, 1 apple, 2 oz. of butter, pounded mace, pepper and salt to taste, 1 tablespoonful of curry- powder, 2 tablespoonfuls of vinegar, 1 tablespoonful of flour, 1 teaspoonful of pounded sugar, 1 pint of gravy. Mode. —Cut the onions into slices, mince the apple, and fry these in the butter; add pounded mace, pepper, salt, curry- powder, vinegar, flour, and sugar in the above proportions; when the onion is brown, put in the gravy, which should he previously made from the bones and trimmings of the fowls, and stew for j hour; add the fowl cut into nice-sized joints, let it warm through, and when quite tender, serve. The dish should be garnished with an edging of boiled rice. Tim.e.^-1 hour. Average cost, exclusive of the fowl, fkl. Seasonable &i any time. FOWL, an Indian Dish of (an Entree). [Cold Meat Cookery.] Ingredients. —The remains of cold roast fowl, 3 or 4 sliced onions, 1 tablespoonful of curry- powder, Bait to taste. Mode.—Divide the fowl into joints; slice and fry the onions in a little butter, taking care not to burn them; sprinkle over the fowl a little curry-powder and salt; fry these nicely,, pile them high in the centre of the dish, cover with the onion, and serve with a cut lemon on a plate. Care' must ■fee taken1 that the onions are not greasy: >they should bo quite dry, but not burnt. • •;ITime.-±-6 minutes to fry the onions, 10 minutes to fry the fowl. Average cost, Fowl, Minced exclusive of the fowl, id. Seasonable during the winter months. FOWL h la Mayonnaise. Ingredients.—A cold roast fowl, Mayon- naise sauce, 4 or 5 young lettuces, 4 hard- boiled eggs, a few water-cresses, endive. Mode.—Cut the fowl into neat joints, lay them in a deep dish, piling them high in the centre, sauce the fowl with Mayon- naise, and garnish the dish with young lettuces cut in halves, water-cresses, en- dive, and hard-boiled eggs: these may be sliced in rings, or laid on the dish whole, cutting off at the bottom a piece of the white, to make the egg stand. All kinds of cold meat and solid fish may be dressed a la Mayonnaise, and make excellent luncheon or supper dishes. The sauce should not be poured over the fowls until the moment of serving. Should a very large Mayonnaise be required, use 2 fowls instead of one, with an equal proportion of the remaining ingredients. Average cost, with one fowl, 6d. Suf- ficientfor a moderate-sized dish. Season- able from April to September. FOWL, Mincod (an Entree). [Cold Meat Cookery.] Ingredients. —The remains of cold roast fowl, 2 hard- boiled eggs, salt, cayenne, and pounded mace, 1 onion, 1 faggot of savoury herbs, 6 tablespoonfuls of cream, 1 oz. of butter, two teaspoonfuls of flour, h teaspoonful of finely-minced lemon-peel, 1 table- spoonful of lemon-juice. Mode.—Cut out from the fowl all the white meat, and mince it finely without any skin or bone; put the bones, skin, and trimmings into a stewpan with an onion, a bunch of savoury herbs, a blade of mace, and nearly a pint of water; let this stew for an hour, then strain the liquor. Chop the eggs small; mix them with the fowl; add salt, cayenne, and pounded mace, put in the gravy and remaining ingre- dients; let the whole just boil, and serve with sippets of toasted bread. Time.— Rather more than 1 hour. A verage cbst, exclusive of the fowl, Sit. Seasonable at any time. • •" '" "•" Note..—Another way to make this is to mince the fowl, and warm it in white sauce or Bechamel. When dressed like this, 3 or 4 poaohed eggs may be placed on the top: oysters, or chopped mush- rooms, or balls of oyster forcemeat, may be laid round the dish. 9* THE DICTIONARY OF GOOKERY. FOWL, Mineed, a la Bechamel, , . [Cold Meat Cookeky.] Ingredients. —The remains of cold roast fowl, G tal>lo- spoonfuls of Bechamel sauce, 6 table- spoonfuls of white stock, tho white of 1 egg, bi'ead-crumbs, clarified butter. Made.—Take tho remains of roast fowls, mince the white meat very small, and put it into a stewpan with the Bechamel and stock; stir it well over the fire, and just let it boil up. Pour the mince into a dish, beat up the white of egg, spread it over, and strew on it a few grated bread- crumbs; pour a very little clarified butter on tho whole, and brown either before the fire' or with a salamander. This should he served in a silver dish, if at hand. Tune.—2 or 3 minutes to simmer in the sauce. Seasonable at any time. FOWL, Bagoutaf.nL, r " ,i.„. [Cold Meat CooKeey.] him'edi'entsl —The remains of cold roast fowls, 3 sha- lots, 2 blades of mace, a faggot of sa- voury herbs, 2 or 3 slices of lean ham, 1 pint of stock or water, pepper and salt to taste, 1 onion, 1 dessertspoonful of flour, 1 tablespoonful of lemon-juice, 'i teaspoonful of pounded sugar, 1 oz. of butter. Mode.—Cut the fowls cp into neat pieces, the same as for a fricassee; put the trimmings into a stewpan with the shalots, mace, ' herbs, ham, onion, and stock (water may be substituted for *>•«-' lX ••*-a»- 3"11 VJJ-J strah Boll it slowly for 1 hour, strain and put a small piece of but- this). the liqu< ter into a stewpan ; when melted, dredge in sufficient flour to dry up the butter, and stir it over the .&re. Put iW'fhe strained liquor, boil for a feV thihutcs, and strain it again over the pieces of fowl. Squeeze in the lemon-juice, add the sugar and a seasoning of pepper and salt, make it hot, but :do not allow it to boil; lay the fcwl r.eatSy on tho dish, and garnish with croutons. Tiwe.—Al- together 1J' hour. '/Arera.rje tost, eXcItf- sive of tho cold fbwl, 9d. Seasonable at anytime. ','' * /in loir, dail'^iid a: bom i}tnnip-rr' FOWLS, Eoaa^ , t>03& ,iirrt w Ingmdiestwi pair of fowls, alittlei flour. -Mode.—if etna; tobe tender, shbuld bo killed a couple of days beforauieyaire dressed; wheii the feathers come otut easily; then let them he pickeditthd cooked. In drawing them be careful not to break the gaUnbag, sis, wherever it Fowl, Boast, to Caryo touches, it would impart a very bitter taste; the liver and gizzard should also be preserved. Truss them in the follow- ing „ manner: — After having ogrefully picked them, cutoff the head, and i^kewer the skin of the neck down over the^Back. Cut off the claws, dip the legs in toiling water, and scrape them; turn the pinions under, run a. skewer through them and the middle of the lege, which should be passed through the body to the pinion and leg on the other side, one skewer securing the limbs on both sides. . The JWOI ,«\ m mutt. alWit a ,.yi,,I up jkmsx WTO. (w,/| qmufcj liver and gizzard should be placed in the wings, the liver on one side and the giz- zard on the other. Tie the legs together by passing a trussing-needle, "threaded with twine; through the backbone; and seoure it on the other side. If trussed like a capon, the legs are placed more apart. When firmly trussed, singe thecrt all over *, put them d4wn to a bright cleav fire, paper the breasts with a sheet of buttered paper, and keep the fowls well basted. Boast them for J hour, more' or less, according to the size, and 10 minutes before serving, remove the paper, dredge the fowls with a little fine flour, put a piece of batter into tl^ibast^ng-ladleyaijiio] as it melts baste the fowls with it ;,wheh nicely frothed and of a rich Colour,' Serve with good broprn gravy (a little of which should be poured over the fowls); and a tureen of well-made bread sauce. Mush- room, oyster, or egg sauce, are very suit- able accompaniments to roast1 fowl;—r Chicken is roasted in the same manner.! Time.tA very large fowl, qvfite 1 hour; a medium-sized one, -j hour; chicken, \ hour, or rather longer. A wrjra^'.Cosfy in full season, 5s. a pair; when soarce, 7s. 6rf. the pair. Sufficient for 6 or 7 per- sons. Seasonable all' the year, but scarce! in early spring. m1i bin: nedi e. set for cooking and warming. This is very useful for keeping articles hot, without altering their quantity or quality. If you keep sauce, broth, or soup by the fireside, the soup reduces and becomes too strong, and the sauce thickens as well as re- duces; but this is prevented by using the bain-inarie, in which the water should bo very hot,, but not boiling. Bechamel.—French white sauce, now frequently used in English cookery. Blanch.—To whiten poultry, vegeta- bles, fruit, &c., by plunging them into boiling water for a short time, and after- wards plunging them into cold water, there to remain until they are cold* >' Blanquette,—A sort of fricassee. : UoUiLLL-^Beef or other meat boiledj but, generally speaking, boiled beef is understood by the term.1 u >. 134 THBi DICTIONARY OF COOKERY. French Terms Bouilue A French dish resembling hasty-pudding. Bouillon.— A thin broth or soup. Braise.—To stew meat with fat bacon until it is tender, it haying previously been blanched. . , BbaisiJibe.—A saucepan having a lid with ledges, to put fire on the top. Bbideb. — To pass a packthread through poultry, game, &c., to keep together their members. Caramel (burnt sugar).—This is made with a piece of sugar, of the size of a nut, browned in the bottom of a sauce- pan ■ upon which a cupful of stock is gra- dually poured, stirring all the time, and adding the broth little by little. It may be used with the feather of a quill, to colour meats, such as the upper part of fricandeaux; and to impart colour to sauces. Caramel made with water in- stead of stock may be used to colour comp6tes and other ejitrimetf. Casserole.—A crust of rice, which, after having been moulded into the form of a pie, is baked, and then filled with a fricassee of white meat or a 'puree of game. Compote.—A stew, as of fruit or pi- geons.' '' ." * '. Consommi!.—Rich stock, or gravy. Croquette. — Ball of fried rice or potatoes. Croutons.—Sippets of bread. Daubi{:re.—An oval stewpan, in which daubes are cooked; daubes being meat or fowl stewed in sauce.; DiiSOSSER.—To lone, or take out the bones from poultry, game, or fisH! ' !This is an operation requiring considerable experience. Entries.—Small side or comer dishes served with the first course. Entremets. — Small side or corner dishes served wi$Jl the second course Escalopes;— Collops'; 'srnall-,T r6u§cr} thin' pieces of 'tender' meat, oi* of fish, beaten with the handle of a strong knife to make.them tendtovt.i'to -hwf i'< EteurjXK'PAQa*—Puff-pasiaj,;t ..( -oj Flamber.—To singe fowl or game, after they have been picked. • Fonoeb.—To put ill the bottom of a saucepan slices of hasmy vealy or thin broad slices of baeoh. -■■ /!t ■ "u h n. Galette.—A. broad thin cakej Gateau.—-A cake, correctly speaking; but used sometimes to denote a pudding and a kind of tart. > i i mi i. ij!..ii4 Glaoeb.—To glassy or spread upon French Terms hot meats, or larded fowl, a thick and rich sauce or gravy, called glaze. This is laid on with a feather or brush, and in confectionary the term means to ice fruits and pastry with sugar, which glis- tens on hardening. Hors-d'osufres.—Small dishes, or assiettes volanUs of sardines, anchovies, and other relishes of this kind, served to the guests during the first course. (See Assiettbs volantes.) Lit.—Abed or layer; articles in thin slices are placed in layers, other articles, or seasoning, being laid between them. Maigbe.—Broth, soup, or gravy, made without meat. Matelote.—A rich fish-stew, which is generally composed of carp, eels, trout, or barbel. It is. made with wine. Mayonnaise.—Cold sauce, or salad dressing. Menu.—The bill of fare. Meringue.—A kind of icing, made of whites of eggs and sugar, well beaten. Miroton.—Larger slices of meat than collops; such as slices of beef for a vinai- grette, or ragout or stew of onions. MouiLLER.—To add water, broth, or other liquid, during the cooking, Pakek. — To cover with very fine crumbs of broad, meats, or any other articles to be cooked on the gridiron, in the oven, or frying-pan. PiQUER.—To lard with strips of fat bacon, poultry, game, meat, &c. This should always be done according to the vein of the meat, so that in carving you slice the bacon across as well as the meat. Poel£e.—Stock used instead of water- for boiling turkeys, sweetbreads, fowls, and vegetables, to render them less in- sipid. — This is rather an expensive preparation. i ,',-t]u.,.','u ,1 Puree.—Vegetables or meat redui to a very smooth pulp, Which is. ,pftgt,-; wards mixed with enough liquid to make it of the consistency of very thick soup,,. Ragout.-Stew o¥ Remoulade.—Salad dressing.' - Rissoles.—Pastry, made of Tight puff- paste, and ont into various formsy and fried;1 They may be filled with fish, meaty or sweets.: • M •, i Roux.->- Brown and white; French, thickening. - .vnift Itwnt* vjt-vil Salmi.—Ragout of game previously roasted. '<" n n jUftan...j .mIci.u 'j91!*> Sacce Piquante.—A sharp sauce, in. which somewhat ief a vinegar flavour predominates., ym:) r. u: l/jinuoq-rjlil/it j; 130 THE! M two or three lighted matohes, and when they have filled the bottle neck with gas, and before they go outy-remove them very quickly; instantly «ork the bottle olosely, and dip it in bottln-cement. 2Yiit&>*—Al- together about 8 hours.. ■ '■ »•«, ,.• • .'l I' >r I- i! FBUTT, to Bottle Fresh, with Sugar; (Very ubWuVia>Winter.) Jnijredient6.~-A.riy kind of fresh fruit; to each quart bottle allow jib. of pound* ed sugar. Mode.—Let the fruit be ga- thered in dry weather. Pick it carefully, and drop it into clean and.-pert/ rfrv quart glass bottles, sprinkling over it the above proportion of pounded' i sugar to each quart.' Put the oorks in the bottles, and plaee them in acoppetof cold water up to their necks, with1 smafll' hay-'wisps round them, to prevent Uio bottles from knocking together, tight the fire under, bring the water gradually to boil, and let it simmer gently until t&e frmt in the bottles is redu'ced!nearIy'one!third. Exi tmgulsb the firei, Md let the txnulee tieituviii in tke'ivater x'ntiiii titperfeetly mid/then take them out, make the corks^seeure;1 and cover them with melted resin or-wax?' Time.—About J hour from the time the water commences to bj9lli:Ta-HaT)M.IO FKTJTT TtTRWOV^BS Csuitablo k .ws.pioNics).. , m ,.„,.,,„,,.;,,, •Ingredients.~^Puffipastei l airy!• kind! of fruit, sugar to : taste; ii! -.lfoV .'1 iv to ( T [o*: GAME, Hashed. [Cold Meat Cookery.] Inp-Wht!s. —The remains of cold game, %, omorj stuck with 3 cloves, a few whole pep- pers, a strip of lemon-peel,, salt to tasteL thickening pf butter and flour, 1 glass of port wine, 1 tablespoonfnl of lem'o$'4 ]uice, 1 tablespoonful of ketchup, 1 pint of water or weak stock.' Mode.—Cut thf>. remains of cold game into joints, res,erve| the best pieces, anq the inferior, ones; and trimmings Pftt 'a steWpan with, the onion, pepper, lemon-peel, salt,'W£ water or weak stock; stew these, for about an hour, and strain the 'jjT&vy'^ thicken it with butter and floiif; Ada tfls; wine, lemon-juice, and ketchup; lay in the pieces of game, and let.them gradu- ally warm through by the side of the" fire; do not allow it to bojlj, or jtJfto game, will be hard. When oh the point' of simmering, serve, and garnish the dish with sippets of toasted' bread, 'Tike.1— Altogether. If hour. Sehsoiuible from' August to'March!'"' ''/"'" •*> i; ji-'frn.i "^ofe'.^-'Ati*"-ki4Hli of game1 may' be hashed by the above recipe, and the fla- vour may be varied by adding flavoured vinegars, carry powder;1 &c. 'Ttrtit we cannot' i*eeommend -!tpeae' iatter' itigre-- dients,'as'a' dish'1 of game 'sftofelld reaT have a >gamy tasfe; atid'.if 'rap' fait, sauces, essences, fee.1, are added1 to !tL_. gravy, they quite overpdwer and destfdy* the flaVotjif'tfie'di^Ii should possess,! l: *' GSKBIAil PUF^''* j,fw io-uT'^'i Jtyredktits.-^ oz.' Of* flbttr/ 2/eggV* pintbf neW milk, 2 6i. Of 'melted'butte^1 little salt and nuttnegV . JJfoife!'-i-Tjet tliei ^eggs bfe vrell beaten, then mrx'all'the'ihj-' gradients well together, and'heat then* up just'beforo they are put into little cups half full for baking: BaWfoVf hour in a hot oven till the puffs are of a nice brown; turn out tin a Hatldisli^HiB aflittJe butter oyer..each puff, ,a,nd,,dust on it powdered sugar. ,, Tme.—\ hour. W*d Wovus) .»st/-I I .Kio-nfl'.. S: .aooino i IiiijrecKentfMHffalii andi.water, \ Iiofvof brmsedi^Dger,: i bf i whole Mack pepper, ijj o&ilcfcwhiteiajlspieq, 4 cloves^ THE BICTlOXAUV'Oy OOOKBHT. 137 GiblelPie • 2 blades of mace, a little horseradish. This proportion of pepper, spices, &c, for 1 quart of vinegar. Mode.—Let the gherkins remain in salt and waterpjfcy $ or 4 days, when take them ,oul, wipe' perfectly dry, and put them into a stone jar. Boil sufficient vinegar to cover them, with spices and pepper, &c., in for 10 minutes jj 'pvet the gher- i vine-leaves, and put over them a" plate, setting them near the fire, where they must remain all whole remain till quite . tie down closoly with bladder to exclude the air, and in a month or two they will be fit for use. Time.—i days. Sea- sonable from the middle of July to the end of August. ZvffralietUs,~rA set °f jduclc, qrgoose, giblets,. 1 lb. o£ rump-steak, 1 onion, .} teaspoonf ul of whole black pepper, a bunch of savoury herbs, . plain crust, Mode.-—Clean, and put the giblets into a.stewpan. with an onion,, whole pepper, and a bunch of savoury herbs; add rather move-than a pint of water, and simmer gently for about .j.^ hour. Take then: out, let.them ippol, and cut them into piece*; line the bottom of a pie-dish with a few pieces of rump-steak; add a. layer of giblets and a few more pieces of steak; seasqn with pepper and salt, and. pour in the gravy (which should be strained), that the. giblets were stewed in; cover with a plain' crust;1 «£n3 bike for rather m,ore: than 1.J hour in a brisk oyeo- , Cpyerl ,avpiece_ of paper .over i&.e. pie, to prevent the. ~qrust,, taking .too; much colour. Tiixt.—1£ hour to stew- the giblets, about 1 hour to bake the Wftil Average cost, exclusive of the gib-, lets, Ls. 4fl. Sufficient for 5 or 6 persons, j: to (ill. ft'ftj'q oil J Hi' tlOVO toil P ili Tliod GIB LET SOtTB^no m«i jitwoul •)•>"! '/jwi-«/,V«'f!..r-3 Sets of goose or duck giblets; 2 ibs.x of shift of'beef, !a'few1 bones, 1 ox-tail, 2 mutton-shanks,'2 largb onions, 2 carrots, 1 large faggot of herbs,' spoonful, iof flocry 3jquarts', of water. Mode.—Scald the. giblets, out-the gi&i zards in 8 pieces, an J put them hi a stew-- | tie it-xUBitfaSBsbW a: i 'i pan with the beef, boneB, ox-tail, niut- ton-shanks, onions, herbs, pepper, and salt: add the 3 quarts of water, and simmer till the'giblets are tender, taking care to skim well. When the giblets are donej take tbem out, put them in your tureen, strain the soup through a sieve, add the cream and butter, mixed with a dessert-spoonfiil of flour, boil it up for a few minutes, and pour it over the gib- lets. It can be flavoured with port wiue and a little mushroom ketchup, instead of cream. Add salt to taste. Time.— 3 hours. Average cost, &d. per quart. Seasonahle all the year. Sufficient for 10 persons. ilJiw .Ji-O',1 ufttoa o) .TiTJill , GUTGEB, Apple. (A Bess&rt Dish.) X Jnffi-edients.r-,2\hs. of any kind of hard apples, 2 lbs. of loaf sugar, li pint of. water, 1 os, of tincture of ginger. Mode. —Boil the sugar and water until they fown, a rich syrup, adding, the ginger w,haa, it boils up. ,1 Pare,,core, and cut the apples into pieces; dip them in cold Water to preserve the colour, and boil them in the syrup until transparent; but be careful not to let them break. Put the pieces of apple into jars, pour over the syrup, and carefully exoludo the any by well oovering them. It will remain, good some time, if kept in a dry place. Tine.—Prom & to 10 minutes to boil the syrup; about, \| 1 hour to i simmer the apples. Average cost, 25. Sufficient for 7 or 8 persons. Seasonalle.—Hake this iu: September, October, or November. t GINGEB-BEEBi 01 *■■» gallbnsbf boiling'water,; two large table- apbcMfuls of 'thick r and - fresh brewer's yeast- Mode.—Peel the lemons, squeeze the juice, stiiain it, and put the peel and juice into a large earthentpan, with the bruised ginger, oreajn of tartar,1 and loaf sujEfar; iPwfr over these;-ingr«dieBts..''3. gallons of boiling,water)' let it stand until-just warm, ;wheu add the yeast, which - (should i be t ■ thick n amid perfectly) fresh, -. 1 Stir' tba contents-of the pan-well,- and let ithem (remain' near! the fire all n%ht;( cQrcea*inghith&-'ip^ana.ver iwifch • a cloth, -j The ii est day skim kM theiyeast, andipffidftr^e'Mquor carefully intoadbther vessel;' tearing; ^th'e - sediment 5 then bot- tle immediately, and tie the corks down, 138 THE DICTIONARY OF COOKERY. Ginger Cream. and in 3 days the ginger-beer will be fit for use. For some tastes, the above proportion of sugar may be found rather too large, when it may be diminished; but the beer will not keep so long good. Average cost for this quantity, 2s.; or id. per bottle. Sufficient to fill 4 dozen ginger-beer bottles. Seasonable.—This should be made during the summer months.' GINGER CREAM. Ingredients.—The yolks of 4 eggs, 1 pint of cream, 3 oz. of preserved ginger, 2 dessertspoonfuls of syrup, sifted sugar to taste, 1 oz. of isinglass. Mode.— Slice the ginger finely; put it into a basin with the syrup, the well-beaten yolks of eggs, and the cream; mix these ingredients well together, and stir them over the fire for about 10 minutes, or until the mixture thickens; then take it off the fire, whisk till nearly cold, sweeten to taBte, add the isinglass, which should be melted and strained, and serve the cream in a glass dish, it may be garnished with slices of pre- served ginger or candied citron; Time. —About 10 minutes to stir the cream over the fire. Average cost, with cream at Is. per pint, 3t. 6d. Sufficient for a good-sized dish. Seasonable at any time. GINGER, Preserved, Comes from the West Indies. It' is made by scalding the roots when they are green and full of sap,, ^hen peeling; , them in cold water and putting them into jars, with a rich syrup; in which state we receive them. It should bo chosen of a deep yellpw colour, with a little transparency. What is dark-co- loured, fibrous, and stringy, is not good. Ginger roots, fit far preserving and in size equal to West" Indian, have been pro- duced in the Royal Agricultural Garden in Edinburgh. ^ *J5i7- GINGER PUDDING. Ingredients.—.J lb. of flour, \ lb. of suet, \ lb. of moist sugar, 2 large tea- spoonfuls of grated ginger. Mode.— Shred the Buet very fine, mix it with the flour, sugar,-and ginger; stir all well together; butter a basin, and put the mixture in dry; tie a cloth over, and boil for 3 hours. 2Vme.-t-3 hours. Ave* rage cost, Gd. Sufficient for 5'Or 6 per- sons. Seasonable at any time; i . i.: Gingerbread, White GINGER WINE. Ingredients.— To 9 gallons of water allow 27 lbs. of loaf sugar, 9 lemons, 12 oz. of bruised ginger, 3 tablespoonfuls of yeast, 2 lbs. of raisins stoned and chop- ped, 1 pint of brandy. Mode.—Boil together for 1 hour in a copper (let it previously be well scoured and beauti- fully clean) the water, sugar, lemon-rinds, and bruised ginger; remove every par- ticle of scum as it rises, and when the liquor is sufficiently boiled, • put it into a large tub or pan, as it must not remain in the copper. When nearly cold, add the yeast, which must be thick and very fresh, and, the next day, put all in a dry cask with the strained lemon-juice and chopped raisins. Stir the wine every day for a fortnight; then add the brandy, stop the cask down by degrees, and in a few weeks it will be fit to bottle. Average cost, Is. per gallon. Sufficient to make 9 gallons of wine. Seasonable.— The best time for making this wine is either in March or September. Note.—Wine made early in March will be fit to bottle in June. GINGERBREAD, Thick. Ingredients.—1 lb. of treacle, \ lb. of butter, J lb. of coarse brown sugar, 1A lb. of flour, 1 oz. of ginger, J oz. of ground allspice, 1 teaspoonful of carbo- nate of soda, i pint of warm milk, 3 eggs. Mode.—-Put the flour into a basin, with the sugar, ginger, and allspice; mix these together; warm the butter, and add it; with the treacle, to the other ingredients. Stir Tvell \ make the milk just warm, dissolve the carbonate of soda in it, and mix the whole into a nice smooth dough with the eggs, which should be previously well whisked; pour the mixture into a buttered tin, and, bake it from J to 1 hour, or longer-,: should the gingerbread be very thick. Just before it is done, brush the top over with the yolk of an egg beaten up with a little milk, and put it back, in the. oven to finish baking, Xime.—\. i<*Y*i hour. Average cost, Is. per square. ■ Sea-, sonabfe at any time. .,,([ GINGERBREAD, White. ./: Ingredients.—1 lb. of flour, ^ lb. of butter,' £ lb; of loaf sugar, the rind of 1 lemon, 1 oz. of ground ginger, 1 nutmeg grated, i teaspoonful of carbonate of soda, 1 gill of milk. Mode.—Rub the THE DICTIONARY OF COOKERY. 139 •bread-Nuts butter into tho flour; add the sugar, which should bo finely pounded and silt- ed, and the minced lemon-rind, ginger, and nutmeg. Mix these well together; make the milk just warm, stir in the soda, and work the whole into a nice smooth paste; roll it out, cut it into cakes, and bako in a moderate oven from 15 to 20 minutes. Time.—15 to 20 minutes. Average cost. Is. 3d. Season- able at any time. GINGEBBBBAD - NUTS, Bich Sweetmeats. iients.—1 lb. of treacle, J lb. of 1 butter, 1 lb. of coarse brown 2 oz. of ground ginger, 1 oz. of I orange-peol, 1 oz. of candied an- oz. of candied lemon-peel, A oz. of coriander seeds, & oz. of caraway seeds, 1 egg; flour. Mode.—Put the treacle into a basin, and pour over it tho butter, melted so as not to oil, the sugar, and ginger. Stir these ingredients well together, and whilst mixing, add the candied peel, which should be cut into very small pieces, but not bruised, and the caraway and coriander seeds, which should be pounded. Having mixed all thoroughly together, break in an egg, and work the whole up with as much fine flour as may be necessary to form a paste. Make this into nuts of any size, and put them on a tin plate, and bake in a slow oven from ^ to A hour. Time. —^ to )j hour. Average cost, from Is. to 1.1. 4i/. per lb. Seasonable at any time. land. (An Excellent Beoipe.) Ingredients.—12 lb. of treacle, 1 lb. of moist sugar, 1 lb. of butter, 2j lbs. of flour, ~lh oz. of ground ginger, 1.J oz. of allspice, li oz. of coriander-seeds. Mode.—Let the allspice, coriander-seeds, and ginger be freshly ground; put them into a basin, with the flour and sugar, c these ingredients well together; he treacle and butter together; th a spoon work it into the flour, (til the whole forms a nice smooth paste. Drop the mixture from the spoon on a piece of buttered paper, and bako in rather a slow oven from 20 minutes to A hour. A littlo candied lemon-peel mixed with the above is an improvement, I great authority in culinary matters ddition of Glaze-Kettle advisable to use the latter ingredient or not, wo leave our readers to deeido. Time—20 minutes to A hour. Average cost, Is. to Is. id. per lb. Seasonable at any time. ■ GLAZE for covering Cold Hams, Tongues, &o. Ingredients.—Stock, doubling the quan- tity of meat in the recipes. Mode.—We may remark at tho outset, that unless glaze is wanted in very large quantities, it is seldom made expressly. Either of the stocks, boiled down and reduced very considerably, will bo found to pro- duce a very good glaze. Put the stock into a stewpan, ovor a nico clear fire; let it boil till it becomes somewhat stiff, when keep stirring, to prevent its burn- ing. The moment it is sufficiently re- duced, and come to a glaze, turn it into the glaze-pot before it gets cold. As, how- ever, this is not to be found in every establishment, a white earthenware jar would answer tho purpose; and this may be placed in a vessel of boiling water, to melt the glaze when required. It should never be warmed in a Haucepan, except on the principle of the bain marie, lest it should reduce too much, and become/ black and bitter. If the glaze is wanted of a pale colour, nioro veal than beef should be used in making the stock; and it is as well to omit turnips and i celery, as theso impart a disagreeable bitter flavour. GLAZE-KETTLE. This is a kettle used for keeping the strong stock boiled down to a jolly, which is known by tho name of glazo. It is composed of two tin vessels, as to .dl J. ,moft lo -aeJ oxi«f aril rfli* Uaw \ln -- ftdi ilia f.M GLAZJi-*I:TIUi" • O f jill'U.,'1 !• I*? Of Oil GOLDEN PUDDING. Ingredients.— $ lb. of bread-crumbs, {lb. of suet, % lb. of marmalade, i lb. of sugar, 4 eggs. Mode.—Put the bread- ■crumbs into a basin; mix With them the' suet, which should be finely minced, the marmalade, and the sugar; stir all these ingredients well together, beat the eggs t breaet-bone flat with a rolling-pin, put a skewer through the. under part of each wing, and .having drawn, up. the legs closely,. put a skewer into the middle of !'jdj lil-.-fl : BOAST G06^»j 'f'< each, and pass the same quite through the body. Insert another skewer into the small of the leg, briag.it close down to the side-bone, run hVthrough, and do the same to;the other side. Now cut off the end of the vent, and mak&.ajjple in the skin sufteiently large for t' of the rump, in order to keep in the sea- soning. Mode.—Make a S&ge-and-onion stuffing of the above ingredients, put it into the -body of tfce goose, and secure it I MI Goose-, ifoaStj to Carve firmly at both ends by passing the rump through the hole made in the skin, and the other end by tying the skin of the neck to the back: by this means the seasoning will not escape. Put it down to a brisk fire, keep it well basted, and roast from li to 2 hours, according to the size. Remove the skewers, ana serve with a tureen of good gravy, and one of well-made apple sauce. Should a very highly-flavoured seasoning be pre- ferred, the onions Bhotild not be parboiled, but minced raw :• of the two methods the mild seasoning is far superior.' A ragout, or pie, should be made of the giblets, or they may be stewed down'to make gravy. Be careful to serve the goose before the breast falls, or its appearance will be spoiled by coming flattened to table. As this is rather a troublesome joint to carve, a large quantity -of gravy Shdnld not be poured round the goose, but sent in a tureen. Time.—A large goose, If hour; a moderateisisied one, If to U hour. Seasonable from September to: March; but in perfection from Michael- mas to Christmas.; Avertible cost, 5s. (kl. each. Sujflicient-ior ti & persons,! mi -ms . SVote.—A teaspoonful of made mustard, • a saltspoonful of salt, a few grains, of cayenne, mixed with aglassof port wine, are sometimes poured, into the goose by a slit made in the aprou; This sauce is by many considered an improvement, ui:1* oga on I '""5 >i\3 GOOSE, Boast, to Carve. , i ,; It would not be fair to say that this dish bodes a great deal of happiness to an inexperienced carver, especially if there is a large party to serve, and the slices off the breast should not suffice to satisfy the desires and cravings of many wholesome Appetites, produced, may be, by the various sports in vogue at Michael- mas and Christmas. The beginning of the task, however, is not in any way dif- ficult. Evenly-cut slices, not too thick or too thin, should be carved from the from incut,,, io font* odf -abhi odi o.t| omnft urttl bno ori liila erfr' a hole should be made with the knife Iti the part called the apron,'.passing it | Goose SttifHng.asfiiO round the line as indicated by the figures 1,1,1; here the stuffing is located, and some of this should be served on eaqb plate, unless it is discovered that it is. not agreeable to the taste of some one guest. If the carver manages cleverly, he, will be able to cut a very large num- ber of fine slices off the breast, and the more so if he commences close down by the wing, and carves upwards towards' the ridge of the breastbone. As many slices as can be taken from the breast being carved, the wings should be cut off, and, the same process as , ide-. scribed in carving boiledfowlis mado use of in this in- stance, only more dexterity and greater force will most probably bo required. T,ho shapo of the leg, when disengaged from the body of the goose, should be.like that shown in the accompany- ing engraving. It will be necessary, ^ ^ ^ perhaps, in taking 3;oln! 0'r c00ss. off tho leg, to turn -t the goose on its side, and then, pressing down the small end of the leg, the knife should be passed under it from the; top > quite down to the joint; the leg being' now turned back by the fork, tho knifb must cut through the joint, loosening the" ,', thighbone from its socket. The merry- thought, which in a goose is not so large ,' as might be expected, is disengaged in the same way as that of a fowl—by pass- ing tho knife under it, and pressing it.' j backwards towards the neck. The neck- bones, of which we give a cut, are freeel by tho same process as are those of a fowl; and the same maybe said of all the other parts of this bird. The breast of a goose is the part most esteenied;: all parts, however, .are good, and full ofj ', juicy flavour. GOOSE STUFFING;1 So^ertf'flei0 cipe for. \■''»■■< >"".''' ■ • Take 4 apples peeled and cored, 4 onions, 4 leaves of sage, and 4 leaves of lemon th^me not broken, and boil them in a stewpan With sufficient water to cover thertl; when 'done; pulp them through a THE KICTIONAKT, OF! COOKHSfST. Gooseberries* Compfite of sieve, removing the sage and thyme; then add sufficient pulp of mealy pota- toes to cause it to be sufficiently dry without sticking to the hand; add pep- per and salt, and stuff the bird. GOOSEBERRIES, Compote of. Ingredients.—Syrup; to 1 pint of syrup allow nearly a quart of gooseberries. Mode.^-Top and tail the gooseberries, which should not be very ripe, and pour over them some boiling water; then take them out and plunge them into cold water with which has been mixed a table- spoonful of vinegar, which will assist to keep the fruit a good colour. Make a pint of syrup, and when it boils drain the gooseberries and put them in; sim- mer them gently until the fruit is nicely pulped and tender without being broken; then dish the gooseberries on a glass dish, boil the syrup for 2 or 3 minutes, pour over the gooseberries, and serve cold. Time.—About 5 minutes to boil the gooseberries in the syrup, 3 minutes to reduce the syrup. Average cost, 9d. Sufficient.—A quart of gooseberries for 5 or 6 persons. Seasonable in June. GOOSEBERRY CHIPS. (Useful for Dessert.) Ingredients.—Gooseberries unripe and green, but quite full-grown; siftod loaf sugar. Mode. — Put the gooseberries, when cleaned of tops and tails, into jars, and boil them in a copper till quite soft. To every lb. of pulp put h lb. of loaf sugar sifted: the sugar must be stirred in very gently. Then pour out the sweetened pulp on flat dishes, about ^ inch thick, which must be set in the sun to dry. When sufficiently dried in the sun, the pulp may be cut into strips, and twisted into any fanciful shapes, bows, &c. Time for drying, according to the amount of sun. ScasoftdbU at all times. Mote.—These chips may bo kept for years in tin boxes, if packed quite dry, with layers of paper between the rows. GOOSEBERRY EOOL. Ingredients.—Green gooseberries; to every pint of pulp add 1 pint of milk, or ^ pint of cream and J pint of milk ; sugar to taste. Mode.—Cut the tops and tails off the gooseberries, put theth mte'a>|ar with 2 tablespoonf uls of w&ter and a little good moist sugar; set this jar in a sauce- pan of boiling water, and let it boil until Gooseberry ^Jinki the fruit is soft enough to mash. When done enough, beat it to a pulp, work this pulp through a colander, and stir to every pint the above proportion of milk, or equal quantities of milk and cream. As- certain if the mixture is sweet enough, and put in plenty of sugar, or it will not be eatable; and in mixing the milk and gooseberries add the former very gradu- ally to these: serve in a glass dish, or in small glasses. This, although a very old- fashioned and homely dish, is, when well made, very delicious, and, if properly sweetened, a very suitable preparation for children. Time.—From § to 1 hour. Average cost, 6d. per pint, with milk. Sufficient.—A pint of milk and a pint of gooseberry pulp for 5 or 6 children. Seasonable in May and June. GOOSEBERRY JAM. Ingredients.—To every lb. of fruit al- low | lb. of loaf sugar; currant-juice. Mode.—Select red hairy gooseberries; have them gathered in dry weather, when quite ripe, without being too soft. Weigh them; with a pair of scissors cut off the tops and tails, and to every 6 lbs. of fruit have ready ^ pint of red-currant juice, drawn as for jelly. Put the goose- berries and currant-juice into a pre- serving-pan, let them boil tolerably quickly, keeping them well stirred ; when they begin to break, add to them the sugar, and keep simmering until the jam becomes firm, carefully skimming and stirring it, that it does not burn at tho bottom. It should be boiled rather a long time, or it will not keep. Put it into pots (not too large), let it get per- fectly cold, then cover the pots down with oiled and egged papers. Time.— About 1 hour to boil the gooseberries in the currant-juice, from J to jf hour with the sugar. Average cost, per lb. pot, from 6d. to 8(/. Sufficient.—Allow 1J, pint of fruit for a lb. pot. Seasonable.—Make this in June or July. GOOSEBERRY JAM. Ingredients.—To every 8 lbs. of red, rough, ripe gooseberries allow 1 quart of red-currant juice, 5 lbs. of loaf sugar. Mode.—Have the fruit gathered in dry weather, and cut off the tops and tails. Prepare 1 quart of red-currant juice, the same as for red-currant jelly; put it into a preserving-pan with the sugar, and keep stirring until the latter is dissolved. THE DICTIONARY OF COOKKEY. Keep it boiling for about 5 minutes; skim well; then put in tbe gooseberries, and let them boil from h to j hour; then turn the whole into an earthen pan, and let it remain for 2 days. Boil the jam up again until it looks clear; put it into pots, and when cold, cover with oiled paper, and over the jars put tissue-paper brushed over on both sides with the white of an egg, and store away in a dry place. Care must be taken, in making this, to keep the jam well stirred and well skimmed, to prevent it burning at the bottom of the pan, and to have it very clear. Time.—5 minutes to boil the currant-juice and sugar after the latter is dissolved; from ^ to jj hour to simmer the gooseberries tbe first time, ^ hour the seeond time of boiling. Ave- rage cost, from 8d. to lOd. per lb. pot. Sufficient.—Allow \k pint of fruit for a lb. pot. Seasonable.—Make this in June or July. GOOSEBERRY JAM, "White or Green. Ingredients.—Equal weight of fruit and sugar. Mode.—Select the gooseberries not very ripe, either white or green, and top and tail them. Boil the sugar with water (allowing J pint to every lb.) for about \ hour, carefully removing the scum as it rises; then put in the goose- berries, and simmer gently till clear and firm : try a little of the jam on a plate; if it jellies when cold, it is done, and should then be poured into pots. When cold, cover with oiled paper, and tissue-paper brushed over on both sides with the un- beaten white of an egg, and stow away in a dry place. Time.—1 hour to boil the sugar and water, ^ hour the jam. Average cost, from 6d. to 8d. per lb. pot. Sufficient.—Allow lh pint of fruit for a lb. pot. Seasonable.—Make this in June. GOOSEBERRY JELLY. Ingredients.—Gooseberries; to every pint of juice allow j lb. of loaf sugar. Mode.—Put the gooseberries, after cut- ting off the tops and tails, into a pre- serving-pan, and stir them over the fire until they are quite soft; then strain them through a sieve, and to every pint of juice allow f lb. of sugar. Boil the juice and sugar together for nearly hour, stirring and skimming all the time; and if the jelly appears firm when a little of it is poured on to a plate, it is done, :< 'Gooseberry Sauce and should then be taken up and put into small pots. Cover the pots with oiled and egged papers, the same as for currant jolly, and store away in a dry place. Time.—J hour to simmer the gooseberries without the sugar; f hour to boil the juice. A verage cost, from $d. to lOd. per ^-lb. pot. Seasonable in July. GOOSEBERRY PUDDING, Baked. Ingredients. — Gooseberries, 3 eggs, lh oz. of butter, J pint of bread-crumbs, sugar to taste. Mode.—Put the goose- berries into a jar, previously outting off the tops and tails; place this jar in boil- ing water, and let it boil until the goose- berries are soft enough to pulp; then beat them through a coarse sieve, and to every pint of pulp add 3 well-whisked eggs, li oz. of butter, i pint of bread- crumbs, and sugar to taste; beat the mixture well, put a border of puff-paste round the edge of a pie-dish, put in the pudding, bake for about 40 minutes, strew sifted sugar over, and serve. Time. —About 40 minutes. Average cost, lOd. Sufficient for 4 or 5 persons. Seasonable from May to July. GOOSEBERRY PUDDING, Boiled. Ingredients.—% lb. of suet crust, 1J pint of green gooseberries, ^ lb.'of moist sugar. Mode.— Line a pudding-basin with suet crust rolled out to about h inch in thickness, and, with a pair of scissors, cut off tho tops and tails of the goose- berries; till the basin with the fruit, put in tho sugar, and ^ ^ cover ^ ^^f>y^^^^^^ gether, tie over: it a boilhd feuit pttddiitg. floured cloth, put it into boiling water, and boil from 24 to 3 hours; turn it out of the basin, and serve with a jug of cream. Time.->- 2 J to 3 hours. Average cost, lOrf. Suf- ficient for 6 or 7 persons. Seasonable from May to July. GOOSEBERRY SAUCE for Boiled Mackerel. Ingredients. —1 pint of green goose- berries, 3 tablespoonfuls of Bechamel 1)1. Gooseberry'-Tart1 (voal gravy may be.subs#tuieji,f^rAthiB), 2 oz. of fresh butter; seasoning to taste of salt, pepper, and grated nutmeg. Jiode.—Boil the gooseberries in water until quite tender';' strain therm, and rub them through a sieve. Put into a sauce- pan the Bechamel or gravy, with the butter and seasoning ; add the pulp from tho gooseberries, mix all well together, and heat gradually through. A tittle pounded sugar added to this sauce is by many persons considered an improve- ment, as the saccharine matter takes off tho extreme acidity of the unripe fruit. Time. ->-Boil the gooseberries from 20 minutes to hour. SvffieUM. — This quantity, for a large dish of mackerel. beasonuble from May to July. GOOSEBEKBY TAB.T. Ingredients.—1^ pint of gooseberries, Alb. of short crust, \ lb. of moist sugar. Mode.—With a pair of scissors cut off the tops and tails of the gooseberries; put them into a deep pie-dish, pile'the fruit high in tho centre, and put in the sugar; line the edge of the dish with short crust, put on the cover, and orna- ment the edges of the tart; bake in a good oven for about if hour, and before being sent to table, strew over it some fine-sifted sugar. A jug of cream, or a ;di?h of bofled or baked custards, should always, accompany'this dish. Time.—• I hour. A verage toil^ &d.' Silfficienti6i 5 or (i persons. HeatohobU from May to July. GbbSESSlBlRY1 taltfP&ECV-AHQ Ingredients.—1 quart of gooseberries, sugar to taste, 1 pint of custard; a plate- ful of whipped cream.1 J/o«W.-^-Pufc the gooseberries Into a jar, with sufficient rioisft sugar to sweeten them, and rJofl them'until reduoed to a pulp: Putthis pulp at the bottom1 !of» trifle-dish; pour bver it in pint of custard mode by recipes, Ani},' when oold; cover with whipped HHmA. ^^ShA cream should be'whipped the day before it is Wanted f6r table, as it Will then be so -much '• firmer and more *flid;' but it shdaldinot toe added to the 'fruit until'1* short1 time1 'befoMi.iifr'ii'lrJ*- .n'lK«( I"! u.)[ > avoid ihe flavour which the fruit woutdgive'tothe'Wine'Wnenlima mature StateVl'its brteWness depetids'iHiore1 upon thetimd of"botffling than upon1 thSl(B>- 4iprf«*U4t(l of1 the'fruit j i for"efferve8cin£ wine can bey}try,, Game, &c. Ingredients.—i lb. of lean beef, \ pint of cold water, 1 shalot or small onion, ^ a teaspoonful of salt, a little pepper, 1 tablespoonful of Harvey's sauce or mush- room ketchup, }j a teaspoonful of arrow- root. Mode.—Gut up the beef into small pieces, and put it, with the water, into a stewpan. Add the shalot and seasoning, and simmer gently for 3 hours, taking care that it does not boil fast. | A short time before it is required, take the arrow- root, and having mixed it with a little cold water, pour it into the gravy, which keep Stirring, adding the Harvey's sauce, and just lotting it boil. Strain off ^he gravy in a tureen, and serve very hot. Time.—3 hours. Average cost, 8d..per pint. v. •! !.,*h ■/ • , ni 140 TH® DICTIONARY OF COOKERY. Gravy, Beef GHAVY, Beef, a Quickly Made. Ingredients.—J lb. of shin of beef, .J onion, $ carrot, 2 or 3 sprigs of parsley and savoury herbs, a piece of butter about the size of a walnut; cayenne and mace to taste, f pint of water. Mode.— Cut up the meat into very small pieces, slice the onion and carrot, and put them into a small saucepan with the butter. Keep stirring over a sharp fire until they have taken a little colour, when add the water and the remaining ingredients. Simmer for J hour, skim well, strain, and flavour, when it will be ready for use. Time.—J hour. Average costy for this quantity, 5d. GRAVY, Brown. Ingredients.—2 oz. of butter, 2 large onions, 2 lbs. of shin of beef, 2 small slices of lean bacon (if at hand), salt and whole pepper to taste, 8 cloves, 2 quarts of water. For thickening, 2 oz. of butter, S oz. of flour. Mode.—Put the butter into a stewpan; set this on the fire, throw in the onions cut in rings, and fry them a light brown; then add the beef and bacon, which should be cut into small square pieces; season, and pour in ateacupful of water; let it boil for about ten minutes, or until it is of a nice brown colour, occasionally stirring the contents. Now fill up with water in the above pro- portion ; let it boil up, when draw it to the side of the fire to simmer very gently for 1J hour; strain, and when cold, take off all the fat. In thickening this gravy, melt 3 oz. of butter in a stewpan, add 2 oz. of flour, and stir till of a light-brown colour ; when cold, add it to the strained gravy, and boil it up quickly. This thickening may be made in larger quan- tities, and kept in a stone jar for use when wanted. Time. — Altogether, 2 hours. Average cost, ill. per pint. .: i,; GRAVY, Brown, without Meat. , Ingredients.—2 large onions, 1 large carrot, 2 oz. of butter, 3 pints of boiling water, 1 bunch of savoury herbs, a wine- glassful of good beer; salt and pepper to taste. Mode.— Slice, flour, and fry the onions and carrots in the butter until of a nice light-brown colour, then add the boiling water and the remaining ingre- dients; let the whole stew gently fdr about an hour, then strain, and when cold, skim off all the fat. • Thicken it, and, if thought necessary, add a few drops Gravy, Cheap of colouring. Time.— 1 hour.( Average cost, 2d. per pint. Note.—The addition of a small quan- tity of mushroom ketchup or Harvey's sauce very much improves the flavour of this gravy. GRAVY, Cheap, for Minced Veal. Ingredients.—Bones and trimmings of cold roast or boiled veal, \ pint of water, 1 onion, \ teaspoonful of minced lemon-peel, J teaspoonful Of Salt, Thlaefe of pounded mace, the juice of \ lemon; thickening of butter and flour. Mode.— Put all the ingredients into a stewpan, except the thickening and lemon-juice, and let them simmer very gently for rather more than 1 hour, or until the liquor is reduced to a pint, when strain through a hair sieve. Add a thickening of butter and flour, and the lemon-juice; set it on the fire, and let it just boil up, when it will be ready for use. It may be flavoured with a little tomato sauce, and, where a rather dark-ooloured gravy is not objected to, ketchup, or Harvey's sauce, may be added sf, pleasure. Time. —Rather more than 1 hour. Average cost, 3d. GRAVY, Cheap, for Hashes, &c. Ingredients.—Bones and trimmings of the cooked joint intended for hashing, ^ teaspoonful of salt, % teaspoonful of whole pepper, \ teaspoonful of whole allspice, a small faggot of savoury herbs, S head of celery, 1 onion, 1 oz. of butter, thickening, sufficient boiling water to cover the bones. Mode.—Chop the bones in small pieces, and put them in a stew- pan, with the trimmings, salt, pepper, spice, herbs, and celery. Cover with boiling water, and let the whole simmer gently for 1£ or 2 hours. Slice and fry the onion in the butter till it is of a pale brown, and mix it gradually with the gravy made from the bones; boil for i hour, and strain into a basin; now put it back into the stewpan ; flavour with walnut pickle or ketchup, piokled-onioh liquor, or any store sauce that may be preferred. Thicken with a little butter and flour, kneaded together on a plate, and the gravy wjll be ready/for, ys«. After the thickening is added, the gravy should just boil, to take off the rawness of the flour. Time.—2 hours, or rather more. Average cost, id., exclusive of the bones and trimmings. • . j -.ms t.' jV THE DICTIONARY OF COOKERY; 147 Gravy for Boast Meat GRAVY for Boast Meat. Ingredients.—Gravy, salt. Mode.—Put a common dish with a small quantity of salt in it under the meat, about a quar- ter of an hour before it is removed from the fire. When the dish is full, take it away, ba6te the meat, and pour the gravy into the dish on which the joint is to be served. GBAVY for Venison. Ingredients.—Trimmings of venison, 3 or i mutton shank-bones, salt to taste, 1 pint of water, 2 teaspoonfuls of walnut ketchup. Mode.—Brown the trimmings over a nice clear fire, and put them in a stewpan with the shank-bones and water; simmer gently for 2 hours, strain and skim, and add the walnut ketchup and a seasoning of salt. Let it just boil, when it is ready to serve. Time.—2 hours. GEAVY, Jugged (Excellent). Ingredients.—2 lbs. of shin of beef, | lb. of lean ham, 1 onion or a few shalots, 2 pints of water, salt and whole pepper to taste, 1 blade of mace, a faggot of savoury herbs, J a large carrot, J a head of celery. Mode.— Out up the beef and ham into small pieces, and slice the vege- tables; take a jar, capable of holding two pints of water, and arrange therein, in layers, the ham, meat, vegetables, and seasoning, alternately, filling up with the above quantity of water; tie down the jar, or put a plate over the top, so that the steam may not escape; place it in the oven, and let it remain there from 6 to 8 hours; should, however, the oven be very hot, less time will be required. When sufficiently cooked, strain the gravy, and when cold, remove the fat. It may be flavoured with ketchup, wines, or any other store sauce that may be pre- ferred. It is a good plan to put the jar in a cool oven over-night, to draw the gravy; and then it will not require so long baking the following day. Time.— iFrom 6 to 8 hours, according to the oven. Average cost, 7d. per pint. GEAVY-KETTLE. This is a utensil which will not be found in every kitchen; but it is a useful one where it is necessary to keep gravies hot for the purpose of pouring over vari- Gravy, Bich ous dishes as they are cooking. It is made of copper, and should, conse- GBAVY-KBTTL"B. quently, be heated over the hot-plate, if there be one, or a charcoal stove. GBAVY made without Meat for Fowls. Ingredients.—The necks, feet, livers, and gizzards of the fowls, 1 slice of toasted bread, ^ onion, 1 faggot of sa- voury herbs, salt and pepper to taste, h pint of water, thickening of butter and flour, 1 dessertspoonful of ketchup. Mock.—Wash the feet of the fowls tho- roughly clean, and cut them and the neck into small pieces. Put these into a stewpan with the bread, onion, herbs, seasoning, livers, and gizzards; pour the water over them and simmer gently for 1 hour. Now take out the liver, pound it, and strain the liquor to it. Add a thickening of butter and flour, and a flavouring of mushroom ketchup; boil it up and serve. Time.—1 hour. Average cost, id. per pint. • . GBAVY, Bich, for Hashes, Bagouts, > Ingredients.. — 2 slices of nicely-fla- voured. Jean ham, any poultry trimmings, 3 lbs. orToail VB!ll,TTT5ggot of savoury herbs, including pars]ey,, a few green onions (or 1 largo onion may be substi- tuted for these), a few mushrooms, when obtainable; 1 m*de of mace, salt to taste, 3 pints of water. Mode.—Cut up the ham and veal into small square pieces, pdt these hi a stewpan, moisten- ing them with a small quantity of water; place them over tho fire to draw dowti. when the bottom of the stewpan becomes covered with a wliite glaze, fill up with water in the above proportion; add the remaining ingredients, stew very slowly for 3 or 4 hours, and do not forget to skim well the moment it toils. Put it by, and when cold take off all the Int. This may be used for BechatheT, Sati'ce tournee, and many other white sauces. Time.—3 or 4 beunfcO Antfiige: W8*j:fti. per pint. at bevijio ed yam BtowQ Greengages, to Preserve GREENGAGE JAMj Ingredients. — To every lb. of fruit, weighed beibre being stoned, allow j lb. of lump sugar. Mode.—Divide the green- gages, take out the stones, and put them into a preserving-pan. Bring the fruit to a boil, then add the sugar, and keep stirring it over a gentle fire until it is melted. Remove all the scum as itrises, and, just before the jam is done, boil it rapidly for 5 minutes. To ascertain When it is sufficiently boiled, pour a little on a plate, and if the syrup thickens and ap- pears firm, it is done. Have ready half the kernels blanched; put them'into the jam, give them one boil, and pour the preserve into pots.'° When cold, cover down with oiled papers, and,'bver these, tissue paper brushed over on both sides with the white - of on egg. Time.-—£ hour after the sugar is added. Avetage cost, from 6d. to 8d. per lb. pot. Suffi- cient.—ANow about H pint of fruit for every lb. pot of jam. Seasonable.—Make this in August or Scptombenhjan fiJnn GEEENGAQE8, Compote of. Ingredients.—1 pint of syrup, 1 quart —Make a syrup, the greengages im it well, and put in the greengages when, tho syrup is boiling, having previ- ously removed the stalks and stones from oiled were the fruit re- duced to a pulp. Take the greengages carefully out, place, them on a. glass dish. hour to simmer the fruit, 5 nmmtes the syrapfl'SCVe'rrig^eoSt^itPfW w&ftni, IWd. Sufficient for 4 or 5 persons. 'i»ni ; with the head under the, wing,' but the former i§ now considered theimost ap- proved method. Put tliem down- to a j sharp ciear fire; keep them well basted ,jthp whole,of the fcime .they are cooking, apd serve them ;on,; aJ biiitter.ed ■ :toast, soaked in the dripping-pan,,,with a little melted butter poured oyer them, or with ,, bread-sauce and gravy. :• Ti,,u'. — h ...hour;,; iif (.liked yery thorpughly done, 35 , minutes., Average cott, ..2». to is. 6d. .the brace; biit seldom .bought. • Suffi- ji«w#—?|i*9r ft jWSt. .:lSifisanable from •the, Jgtb, of August ]to. tije,,beginning of o*WrSp«Wf(-j>ia iol Wf ed •/«.,) -UT .froomia eliifw -loilio viif'ii 'nii; j£tLiiwyt GKOUSB, tb Caarvoj t i» r. - Grouse may be carved in the Tvay first 150 T/3H marnQXAM; W iGQQKm?- Grouse Salad described in carving partridge. backbone of' The the grouse is highly osteemed by many, and this part of MAST GKOUSE. many is considered the finest-flavoured. GBOUSE SALAD (Soyer's Be- cipe improved.) Ingredients.—8 eggs, butter, fresh salad, 2 or 3 grouse; for the sauoe, 1 table- spoonful of minced shalot, 2 tablespoon- fuls of pounded sugar, tho yolks of 2 eggs, 1 teaspoonful of minced parsley, ^ oz. of salt, 12 tablespoonfuls of oil, 4 tablespoonfuls of Chili vinegar, 1 gill of cream, 2 tablespoonfuls of chopped tarragon and chervil. Mode.—Boil the eggs hard, shell them, throw them into cold water, cut a thin slice off the bot- tom to facilitate the proper placing of them in the dish, cut each one into four lengthwise, and make a very thin flat border of butter, about one inch from the edge of the dish the salad is to bo served on; fix the pieces of egg upright close to each other, the yolk outside, or the yolk and white alternately; lay in the centre a fresh salad of whatever is in sea- son, and, having previously roasted the grouse rather underdone, cut it into eight or ten pieces, and prepare the sauce as follows:—Put the snalots into a basin, with the sugar, the yolk of an egg, the parsley, and salt, and mix in by degrees the oil and vinegar; when all the ingre- dients are well mixed, put the sauce on ice or in a cool place. "When ready to serve, -vhip the cream rather thick, which lightly mix with it; then lay the inferior parts of the grouse on the salad, sauce over so as to cover each piece, then lay over the salad and the remainder of the grouse, pour the rest of the sauco over, and serve. The eggs may be ornamented with a little dot of radishes or beetroot on tho point. Anchovy and gherkin, cut into small diamonds, may bo placed be- tween, or cut gherkins in slices, and a border of them laid round. Tarragon or chervil-leaves are also a pretty addition. The remains of cold black-game, phea- sant, or partridge may be used iu the above manner, and will make a very de- licate dish. Average cost, 2s. dd. Sea- sonable from the 12th of August to the beginning of December. I'.ir.flOWt.i,,. h;:Tf GRIXEL, to make. Ingredients.—1 tablespoonful of Eobin- son's patent groats, 2 tablespoonfuls of cold water, 1 pint of boiling water; Mode. —Mix the prepared groats smoothly with the cold water in a basin; pour over them the boiling water, stirring it all the time. Put it into a very clean saucepan; boil the gruel for 10 minutes, keeping it well stirred ; sweeten to taste, and serve.' It may be flavoured with a small piece of lemon-peel, by boiling it in the gruel, or a little grated nutmeg may be put in; but in these matters the taste of the patient should be consulted". Pour the gruel in a tumbler, and serve. When wine is allowed to the invalid, 2 tablespoonfuls of sherry or port make this preparation very nice. In cases of colds, the same quantity of spirits is sometimes added instead of wine. Time* —10 minutes. Sufficient to make a pint of gruel. GUDGEONS. Ingredients. — Egg and bread-crumbs sufficient for the quantity of fish; hot lard. Mode. — Do not scrape off the scales, but take out the gills and inside, and cleanse thoroughly J wipe them dry, flour and dip them into egg, and sprinkle over with bread-orumbs. Fry of a nice brown. Time.—3 or 4 minutes. Aver- age cost. — Seldom bought. Seasonable from March to July. Sufficient.—3 for each person. GUINEA-FOWL, Boast, Larded. Ingredients.—A guinea-fowl, lardoonsj. flour, and salt. Mode.—When this bird is larded, it should be trussed the same as a pheasant; if plainly roasted, truss it like a turkey. After larding and truss- ing it, put it down to roast at a brisk fire; keep it well basted, and a short time before serving, dredge it with a little flour, and let it froth nicely. Serve with a little gravy in the dish, and a tureen of the same, and one of well-made bread-sauee. Time, — Guinea-fowl, lar- ded, \ hour; plainly roasted, about 1 hour. Sufficient for 6" persons. Season- able in winter. Note.—The breast, if larded, should be covered with a piece of paper; aad.M- moved about 10 minutes before serving. GURNET, or GUBNAED, Ingi-tdieMi.^r\ gurnat,>&op, of salt.fc> 151 Haddock, Baked each gallon of water. Mode.—Cleanse the fish thoroughly, and cut off the fins; have ready some boiling water, with salt in the above proportion; put the fish in, and simmer very gently for \ hour. Parsley and butter, or anchovy sauce, should be served with it. Time.—\ hour. Averagecost.—Seldom bought. Seasonable from October to March, but in perfection in October. Sufficient.—A middling-sized one for two persons. Note.—This fish is frequently stuffed with forcemeat, and baked. HADDOCK, Baked. Ingredients.—A nice forcemeat, butter to taste, egg and bread-crumbs. Mode,— Scale and clean the fish, without cutting it open much; put in a nice delicate forcemeat, and sew up the slit. Brush it over with egg, sprinkle over bread- crumbs, and baste frequently with but- ter. Garnish with parsley and cut lemon, and serve with a nice brown gravy, plain melted butter, or anchovy sauce. The egg and bread-crumbs can be omitted, and pieces of butter placed over the fish. Time.—Large haddock, 4! hour; moderate size, i hour. Seasonable from August to February. Average cost, from 9d. upwards. Note.—Haddocks may be filleted, rub- bed over with egg and bread-crumbs, and fried a nice brown; garnish with crisped parsley. HADDOCK, Boiled. Ingredients.-^Sufficient water to cover the fish; i lb. of salt to each gallon of water. Mode.—Scrape the fish, take out the inside, wash it thoroughly, and lay it in a kettle, with enough water to cover it, and salt in the above proportion. Simmer gently from 15 to 20 minutes, or rather more, should the fish be very large. For small haddocks, fasten the tails in their mouths, and put them into boiling water. 10 to 15 minutes will cook them. Serve with plain melted butter, or anchovy sauce. Time.—-Large haddock, J hour; small, \ hour, or rather less. Average cost, from 9ti upwards. Seasonable from August to February. HADDOCK, Dried. Dried haddock should be gradually warmed through, either before or over a nice clear fire'. Klib a little piece of but- ter over, just before sending it to table. 'Hkrfl, Pried HADDOCK, Dried. Ingredients.'—Llarge thick haddock, 2 bay-leaves, 1 small bunch of savoury herbs, not forgetting parsley, a little butter and pepper ; boiling water. Mode. —Cut up the haddock into square pieces, make a basin hot by means of hot water, which pour out. Lay in the fish, with the bay-leaves and herbs; cover with boiling water; put a plate over to keep in the steam, and let it remain for 10 minutes. Take out the slices, put them in a hot dish, rub over with butter and pepper, and serve. Time.—10 minutes. Seasonable at any time, but best in winter. HAM OMELET (a delicious Break- fast Dish). Ingredients.—6 eggs, 4 oz. of butter, J saltspoonful of pepper, 2 tablespoonfuls of minced ham. Mode.—Mince the ham very finely, without any fat, and fry it for 2 minutes in a little butter; then make the batter for the omelet, stir in the ham, and proceed as in the case of a plain omelet. Do not add any salt to the batter, as the ham is usually suffi- ciently salt to impart a flavour to the omelet. Good lean bacon, or tongue, answers equally well for this dish ; but they must also be slightly cooked pre- viously to mixing them with the batter. Serve very hot and quickly, without gravy.' Time.—From 4 to 6 minutes. A verage cost, Is. Sufficient for 4 persons. Seasonable at any time. HAM, FKIED, AND EGGS (a Breakfast Dish). , Ingredients.—Ham; eggs. Mode.— Cut the ham into slices, and take care that they are of the same thickness in every part. Cut off the rind, and if the ham should be particularly hard and salt, it will be found an improvement to soak it for about 10 minutes in hot water, and then dry it in a cloth. Put it into a cold frying-pan, set it over the fire, and turn the slices 3 or 4 times whilst they are cooking. When done, place them on a dish, which should be kept hot in front of the fire during the time the eggs are being poached. Poaoh the eggs, slip them on to the slices of ham, and serve quickly. Time.—7 or 8 minutes to broil the ham. Average cost, 8tf. to Is. per lb. by the whole ham. Sufficient.—Allow 2 1821 TOT BIOTIONAHYI 0V< COOKERY. Haail, Pbt*«*n Haiti; to Boil Seasonable at any time. (ocrtoafl ATo(e.—Ham may also be toasted or broiled; but, With the latter mothod, to insure its being well co6kod, the fire must bo beautifully clear, or it will have a smoky flavour far from agreeable. HAM, Pot'{iia,^£ft^ will keep Good for some time,, ,"' Ingredients.—^To 4 lbs. of lean ham allow 1 lb. of fat, 2 teaspoonfuls of pounded mace, nutmeg grated, rather more than i teaspoonful of cayenne, clarified lard. JI/wA .—Mince the ham, fat and lean together in the above pro- portion, and pound it well in a mortar, seasoning it with cayenne pepper, pounded mace, and nutmeg; pat the mixture into a deep baking-dish, and bake1 for i hour;.- then press, it well into a stone jar, fill up the jar with clari- fied lard, cover it closely, and paste over it a piece of thick -paper. If well sea- soned, it will keep along time in winter, and will be found yery\ convenient for sandwiches^&a 1 Te'iae.--A hour. Syt\>«\ HAM, to BoU. rw) S .vtoIoo lo filmed Ingredients.—Ham, water, glaze, or' raspings. Mode. — In choosing a ham, asoertain that it is perfectly sweet, by- running a sharp knifo into it, closo to the bone; and if, when the knife is with- drawn, it has an agreeable smell, tho ham is good; if, on the contrary, tho blade has a greasy appearance and offen- sive smell, the ham is bad. If it has been ■' - Od esiJojyi M>iur.B tiiUfvnihioooa bobiirg longliUflgV'an'd'is' v*eTy dPy and salt, let it remainin soak foi*'24! hoUr'sy ohan'ginj*11' the water frequeirtly. Thislefagth ofthjua; is only necessaryin:tho ease of its being - very hard; from $ to 12 hours would bo sufficient for a 'Yorkshire or Westtndre^11 land ham. Wash it thoroughly cleSttV" and trikn away frora the under-sidea.il the rusty and smoked parts, Which w6uld spoil the appearance.. Put it into a boil- ing-pot, with sufficrent cold water to cover it; bring k^radually to boil, and as the scum rise*^ carefully remove ify Keep it simmering-yery gently until tender, and be carefultfeatjt doeajwit stop boiling, nor boil too quickly.When done, take it out of the pot, strip off the skin, and sprinkle over it a few fine bread-raspings, prit a frill ofcut paper round the knuckle, and'sefve:r If tfw featen coldj'let th*'' hatin''r^aiiillln'1the: wtttei" until -naalrly*'' cold1 f1 'this method> iha' juices are kept I' in, «S8 it will befdund miMiltsly superior * to-"bny .taken'but-of the'water-1 hot; it 1 should,"however,"be borno ia ,m1ntl'thatJ'i the'ham'tira&t *i6t 'rerilami in! the sauce- pan all night. When tho skin isremoved, n THB DICTIONARY'. OF' COOKERY. 158; Hams to Boil sprinkle over bread.raspings, or, if wanted particularly trice, glaze it. Maoei a- paper frill round the kmiokle, and garnish with parsley or out vegetable flowersj. iZVine. —kA.ham weighing^ 10 lbs; 4 hours to ««mw mergeutiy ,-15 lbs.y.5 hours ^ev vary large one, about hours.' Average cost, from Sd.' to Is. por lb. by;the whole ham. Seasonable all the year*, i -• .;■!.-.-..' ,n>ov>;i< h'.'iis .n;j'i. ,11: A —.s...'V .hoorj smii HAM, how to Boil 'to*; giva excellent flavour. Ingredients. — Vinegar and water, 2 heads of celery, 2 turnips, 3 onionS/ia> large bunoh of savoury, herbs. Mode,+— Prepare the; ham as in the; preceding recipe, and let it soak for a few. hours in. vinegar and water. Put it on in cold water, and when it boils, add the vege- tables And herbs. Simmer very gently until tender, take, it .out, strip off the skin,-cover with bread-raspings, and put, a paper ruebe lorlfrill rouud the knuokle. Time.—A ham weighinglo lbs., 4 hours. Average cost, 8d. ^ Is. per lb. by the whole ham. HAM£ In cutting*a^"^7'th-e-)Hrv:ef' must be guided according ashedesires to practise economy, ;or have, at onoe, fine,,! out.of the prime part. Under the first supposition, he will commence ,at the knuoklo end, and out off thin shoes towards, the thick, part of the ham., To reaoh the choicer poxtiep, thoknifo, which must be very sharp and thin, should :b*' cqmed quite down, to the bene, in the., dfceethm of the line lto £ The slices -hod y .i*n> I. t„'i . oonum ■.(.]« uA) li< qa rw tJoq«vii irr.-r.l ; ;i .ylM^u'C (i"J !{<>o ion HiSi* (Jt-cj yijj lo Jrro Si t8^uiq'X'f-f i/ssid oru! w.tl r, Ji lovii ..<[>rnoqa shonid be Uiin s»d •even,,an4 always, cut,, dawn to the bono, i, Thera are somjs)„who,1' hitetooar-vie a ba.niv.by .putting a.hple^at,,: the to] >, mill thou slicing pieces oil' insido th#!holp(>gradi>ally; enlarging the circle j , but we,think.ihigjis.ai,plan.,npt tp„M,J recommended* ..A ham, ,.wh«n( hoft^,,mB usually seat to tahlpi with.a pftper ,sufae;; rojlnd.tbe knuflkle.jrij ajiIV/ .jil- • u \,j .i«q Hams, to Pickle HAMS, for Curing (Mons. Tide's Becipe). JiiffredieiUs. — For 2 hams weighing about 16 or 18 lbs. each, allow 1 lb. of moist sugar, 1 lb. of common salt,, 2 oz., , of saltpetre,.! quart of g^ood vinegar. Mode.—As soon as the pig is cold enough to bo c,utjup, take the, 2 haws and rub. t Item well with comnion Salt, and leave them in a large pan for 3 'days. When the salt has drawn out all the blood, drain the hams, and throw the brine away. Mix sugar, salt, and saltpetre together in the above proportion, rub the hams well with these, and! ] nit them into a vessel large enough to hold them, always keep- ing the salt over them. Lot them remain for 3 days, then pour over them a quart of good vinegar. Turn them in the brine every day for a month, then drain them well, and rub them with bran. Have' them smoked over a wood fire, and be particular that the hams are hung as high up as possible from the fire; otherwise the fat will melt, and they will become dry and hard. Tinw.—i-To be pickled 1 month; to be smoked 1 month. J&tffi- cient for 2 hams of 18 lbs. each. /Season- able from October to March. ot rorjtbbn o-mi b ».H. f..q ,M A H HAMS, to Curb Sweet, in tee 'West- moreland way. .InffredwiUs.— 3 lbs. of common salt, 3 lbs. of coarse sugar, 1 lb. of bay-salt, 3 quarts of strong beer. , Jt/orfe.^Before the hams are pat into pickle, rub thom , the preceding day well with salt, and' dtain the brine v"'1 *v> carefully excluding the air.j This we think: a far .better i method. of 'keeping herbs, as the flavour and fragrance do not evaporate so much as when they are merely j put in 'paper bags. Preparing them in this way; you have them ready for nse at a moment's notice. Mint, sage, parsley, &c;, dried, pounded, and each pot into, separate bottles, will be irjuiid very araeMlm winter. . / '» >;\ YusA HEKBS, to Dry, for "Winter Dse, On a very dry day, gather the herbs, just before they begin to flower. If this is done when the weather jk^ajng,.ttve herbs will not be so good a' colour. "(rt js Very necessary to-be particular in little matters like this, for trifles constitute perfection, rind herbs nicely dried will be found I very 'acceptable when frost and snow are! oh 'the grdund.' ft is' hardly necessary, howeve?, to state'thMS the fla- •vour and fragrance of fresh herbs !afe'.in- eormiaratih* h:ier.) They should be' peV- fcctly freedHoW' 'dirt' and drist, and be 'divhfed'' ttto smalt bunches, with their roots" ctit'off. ' X>ff tliem quicklyl'ln'*. very hbt.overi1, or before 'the fire, a s" by this means1 most of'their flavour will be .preserved,' jand! bd bareful'. 'not to 'born 'tnem^' tie thfeni1 up"inpaper "TAgs/atid keep in a dry place. This is a very general way of preserving dried herbs; but we would recommend) lha plahAdi- scribed in a, former recipe. ;l&asle. —-From the month of July to the end of September is the proper time for storing herbs fort winter Use; |„i, .ti'hnni /. m ■Iril .qnoa oili ,»Vm .h < ni • .it )8i White, Baked, i' il>. I.—12 herrings, 4bay-leaves, allspipe, 2 small blades of Uac^, cayenne pepper and salt to taste, cielit vinegar to 'nil up the dish. Mode.—Take herrings, cut off the heads, and gut them. Put them in a pie-dish, each layer, sprinkle over tlio above in- gredients. Cover the fish with the rvine- ,.and.,bake,for ihour, but do not use iXgjnta cpjd.. Jhe herrings may be down the front, the baclcbono taken out, au,d closed-^nj .Sprats done in this way are verydelieiofus. iTdrnttrnfi an hour.' >> A>rM'ag>e.eottlj I'd. each* ■ 'j.jtj. .stT© Choose the, HerriN's.—The more scales this I fisbhhas,. the surer the sign of its freshness, - 'It should also have a bright and silvery look; but if red about the head, itisa sign that it has been dead for some time. tw«« <>1 ,xi">:n..; The best way to cook these is to make incisions in the skin' across the fish, be- cause they do not then require to be so long on the fire, and will be far better than when cut open. The hard roe makes, a nice relish by pounding it in a mortar, with a little anchovy, and spreading it on toast. If very dry, soak in warm water 1 hour before dressing. HIDDEN MOUNTAIN, The (a pretty Suppe> Bigh^oH .HflAH . I»g}-edieM3)rr-6 eggsy a 'few slices of eitrpn> su$ar, to, taste,, i pint, of cream, a layer of any kind of jam. Mode.—Beat the whites and yolks of tho eggs sepa- rately:;: 'then mix them and beat well .again, adding a few thin sljees of citron, the cream, and sufficient pounded sugar to,sweeten,it nipely. .When the mixture is well beatenrput.it into a buiteHKlpan, and fry the same as a pancake; but it should be three times the thickness of an ordinary pancake.. Coyer it with jam, and garnish i with, slices of, citron and holly-leaves. , This dish is served cpU}. Time, —About Wrminutee to fry the mix- ture. Average c«tl, withthe jam, ls.4r. f»' v.iif innel HODGE-PODGE. Iwjredients.-I lbs. of shin of beef, 3 quarts of water, 1 pint of table-beer, 2. onions, 2 carrots, 2 turnips, 1 head of celery; pepper and salt to taste; thick- ening of butter and flour. Mod?.—Put tho meat, beer, and water in a stewpau ; sihi- naer for a few minutes, and skim care- fully. , Add the vegetables and season- ing; stew gently till the moat is tender. Thicken with the butter and flour, and serve with turnips and carrots, or spinach and celery. Time— 3 hours, or rath more. .Average east, ° Seasonable at any time. - ■faSft'od cn -Josd sill eiedw juioj. 158 THE MCTIOIirAltY OF COOKEBY. Hodge*Podge HODGE-PODGE. , 1 [Cold Meat Cookery.] Ingredients, r—About 1 lb. of underdone cold mut- ton, 2 lettuces, 1 pint of green peas, 5 or 6 green onions, 2 oz. of butter, pepper and salt to taste, h teaoupful of water. Mode.—Mince the mutton, and out up the lettuces and onions in slices. Put these in a stewpan, with all the ingredients except the peas, and let these simmer very gently for '4 hour, keeping them well stirred. Boil the peas separately, mix these with the mutton, and serve very hot. Time.—j hour. Sufficient for 3 or 4 persons. Seasonable from the end of May to August. HOLLY-LEAVES, to Frost, for Garnishing and Decorating Des- sert and Supper Dishes. Ingredients. — Sprigs , of holly, oiled gutter, coarsely-powdered sugar. Mode. —Procure some nice sprigs of holly; pick the leaves from the stalks, and wipe them with a clean cloth free from all moisture; then place them on a dish near the fire, to get thoroughly dry, but not too near to shrivel the leaves; dip them into oiled butter, sprinkle over them some coarsely-powdered sugar, and dry them before the fire. They should be kept in a dry place, as the least damp would spoil their appearance. Time.— About 10 minutes to dry before the fire. Seasonable.—These may be made at any time ; but are more suitable for winter garnishes, when fresh flowers are not easily obtained. HOITEY CAIOIr—» Ingredients. — \ breakfast-cupful of sugar, 1 breakfast-cupful. of rich sour cream, 2 breakfast-cupfuls of flour, ^ tea- spoonful of carbonate of soda, honey to taste. Mode.—Mix the sugar and cream together; dredge in the flour, with as much honey as will flavour tho mixture nicely; stir it well that all the ingredi- ents may be thoroughly mixed; add the carbonate of soda, and beat the cake well for another 5 minutes; put it into a buttered tin, bake it from J to J hour, and let it be eaten warm. 'Time.—^ to £ hour, Average cost, 8d. Sufficient for 5 or 4 persons. Seasonable at any time. HORSEEADISH. (. nSJhis roqti scraped,: is,,alwtms served Hot Spied • with hot roast beef, and is used for gar- nishing many kinds of boiled fish. Let the horseradish remain in cold water for an hour; wash it well, and with a sharp knife scrape it into very thin shreds, commencing from the thick end of the root. Arrange some of it lightly in a small glass dish, and the remainder use for garnishing the joint; it should be placed in tufts round the border of the dish, with 1 or 2 bunches on tho meat. Average cost, Id,, per stick. Seasonable from October to June, i- HOESERADISH SAUCE, to serve with Roast Beef. Ingredients.—4tablespoonfuls of grated horseradish, 1 teaspoonful of pounded sugar, 1 teaspoonful of salt, & tea-spoon- ful of pepper, 2 teaspoonfuls of made mustard; vinegar. Mode. —Grate the horseradish, and mix it well with the sugar, salt, pepper, and mustard; moisten it with sufficient vinogar to give it the consistency of cream, and serve in a tureen; 3 or 4 tablespoonfuls of cream added to the above very much improve the appearance and flavour of this sauce. To heat it to serve with hot roast beef, put it in a bain marie or a jar, which, place in a saucepan of boiling water; make it hot, but do not allow it to boil, or it will curdle. Mote.—This sauce is a great improve- ment on the old-fashioned way of serving cold-scraped horseradish with hot roast beef. The mixing of the cold vinogar with the warm gravy cools and spoils everything on the plate. Of course, with cold meat, the sauce should be served cold. - •!. ••! ;.■ |... i .. •. ,.: I, ,„.-|, HORSERADISH VINEGAR, i Ingredients.—\ lb. of scraped horse- radish, 1 oz. of minced shalot, 1 drachm of cayenne, 1 auartof vinegar. Mode.—1- Put all the ingredients into a bottle, which shake well every day for a fort- night. When it is thoroughly steeped, strain and bottle, and it will be fit for use immediately. This will be found an agreeable relish to cold beef, &c. Season,- able.—This vinegarshoutd be made i8m in October or November, as horseradish is then in its highest perfection. HOT SPICE (a Delicious Adjunct to Chops, Steaks, Gravies, &o.) 1 , j Ingredients,, -3 drachms each qf gin- THE DICTIONARY OF COOKERY. 159 Ice-Creams, Fruit ger, black pepper, and cinnamon, 7 elores, ), oz. mace, ^ oz. of cayenne, 1 oz. grated nutmeg, 1$ oz. white pepper. Mode.—Pound the ingredients, and mix them thoroughly together, taking care that everything ib well blended. Put the spice in a very dry glass bottle for use. The quantity of cayenne may be in- creased, should the above not be enough to suit the palate. ICE-CREAMS, Fruit. Ingredients.—To every pint of fruit- juice allow 1 pint of cream; sugar to taste. Mode. — Let the fruit be well ripened; pick it off the stalks, and put it into a large earthen pan. Stir it about with a wooden spoon, breaking it until it is well mashed; then, with the back of the spoon, rub it through a hair sieve. Sweeten it nicely with pounded sugar; whip the cream for a few minutes, add it to the fruit, and whisk the whole again for another 5 minutes. Pat the mixture into the freezing-pot, and freeze, taking care to stir the cream, &c, two or three times, and to remove it from the sides of the vessel, that the mixture may be equally frozen and smooth. Ices are usually served in glasses, but if moulded, as they sometimes are for dessert, must have a small quantity of melted isinglass added to them, to enable them to keep their shape. Raspberry, strawberry, currant, and all fruit ice-creams, are made in the same manner. A little pounded sugar sprinkled over the fruit before it is mashed assists to extract the juice. In winter, when fresh fruit is not obtainable, a little jam may be substituted for it: it should be melted and worked through a sieve before being added to the whipped cream; and if the colour should not be good, a little prepared cochineal or beet- root may be put in to improve its appearance. Time.—J hour to freeze the mixture,. Average cost, with cream at la. per pint, id. each ice. Seasonable, with fresh fruit, in. June, July, and August. ,, . ICE, Lemon-water. Ingredients.—To every pint of syrup, allow J pint of lemon-juice; the rind of 4 lemons. Mode.—Rub the sugar on the rinds of the lemons, and with it make the syrup. Strain the lemon-j uice, add jt to the other, ingredients, stir well, and put the mixture into "a freezing-pet. Freeze as Ices directed for Ice Pudding, and when the mixture is thoroughly and equally frozen, put it into ice-glasses. Time.—\ hour to freeze the mixture. Average cost, 3rf. to id. each. Seasonable at any time. ICED-PTJDDING- (Parisian He- cipe). Ingredients.—J lb. of sweet almonds, 2 oz. of bitter ones, j lb. of sugar, 8 eggs, 1^ pint of milk. Mode.—Blanch and dry the almonds thoroughly in a cloth, then pound them in a mortar until re- duced to a smooth paste ; add to these the well-beaten eggs, the sugar, and milk; stir these ingredients over the fire until they thicken, but do not allow them to boil; then strain and put the mixture intq the freezing-pot; surround it with ice, and freeze it. liVheu quito frozen, fill an ieed-pudding mould, put on the keep the pudding in ice until for table; then turn it out on ih, and garnish it with a compete 01 OH ICED-prDDISO MOUID. any fruit that may bo prefcrrod, pouring a little over the top of the pudding. This pudding may be flavoured with vanilla, Curacoa, or Maraschino. Time.—i hour to freeze the mixture. Seasonable. —Served all the year round. ICES. Ices aro composed, it is scarcely neces- sary to say, of congealed cream or water, combined sometimes with liqueurs or other flavouring ingredients, or more generally with the juices of fruits. At desserts, or at some evening parties, ices are scarcely to be dispensed with. The principal utensils required for making ice-creams are ice-tubs, freezing-pots, 160 THE-tDICTIONAlsY OF. COOKERY. Ices, to makebBS-niif).water spaddles, and a collaret. The tub must bo large enough to contain about a bushel of ice, pounded smaliy :wheri brought ©at I of the ice-house, and mixed very care- fully withileiiher* tialt) mitve,-'orb atrf«. The freezing-pot is best made of pewter. 'If it bo of tin, as is sometimes tho case, thp.congelation [roes cm too' rapidly in it for the thorough intermin gl i ng of its con- tents, on which the. exeellenoS of the ice -greatly depends.v The spaddla is gone- rally made of .copper;' kept bright and clean; The'\ cellaret' is a tin vessel, in which ices are kept for a short time from dissol ving. i The method to bo pursued in the freezing process must be attended to. When the ice-tub is prepared With freSa- pounded iee and salt; the freezing-pot is jJut into it tip'to its' cover. J The articles to be-congealed are thehi 'poured 'into it and) covered over; i butrto prevent-Hie ingredients from separating! and" the heaviest of them from falhi)g:to'the bot- tom: of- (bheimoulcl, dt iarequisite'to turn the freezihgl-pot round and round by the handle, so a* to keep its contents moving until theiicongelation commences;'•■ As soon as this is perceived (the cover of the !pot being when 'freezing' takes plaoe^v tbe-i-cojreri lig/immetliately iclosed over it, ice is put upon it, and it is left in this st ate till it is served, i The use of tho spaddlo is to stir upand remove from the mdes of ithe freflziug'itot the)crea*Bs which,in theishaking may have washed against jit, find by, stiraingriit in with the rest,,to.fprevenb wastejof itiooenrrin&i Any nflgHgance! in1 stirring the contents of the freezing-pot before congelation takes,plada,!will:desfroythewhole: cither the sugar sinks to the bottom and leaves the ice insufficiently sweetened,' or lumps air?' formed,;.which: i.disfigure-1and milis- colouirit.,:.,,,,i r. ",t,jw>ce; mix well together, and put the, mixture into the freezing-pot.. .Proceed..as di- rected for Ice Puddings, and when the Ic&g^ugaiv'ft*-Cakes ■ mixture is equattyjfriten),>utti!b.ir/tosriiall gkasses., Raspberry, strawberry, ;cur- nt, and other fresh-frait-wator ices, are ade in the same manner. Time.— BIBB. OB JCBS. , rant, mad hour to freeze the i..... 3d. to 4c/. each. Seasonalle, with fruit, in June, July, and August. ICING, A^l^tttiCt&W1 '- . Ingredieul-t.—To. every pounded, loaf sugar, allow 1 lb. ot almonds, the whites of 4 eggs, a littje rosewater. . MogU>. —Blanch the almonds, and pound them (a few at a time) in a mortar to a paste, adding, a little rose- water to facilitate the operation. Whisk the whites of the eggs to a strong froth; mix,,/them ,.with the. pounded almonds, 'stir in the sugar, and beat altogether. When the cake is sufficiently .baked, lay on the almond icing, and put it into the b'yen to,.dry, j Before laying this prepara- tion on tjie ea&e,'great carer must be taken that it is nice and smooth, which is easily accomplished by well beating the mixture. ICIW0, Sygar, for Cakes. '","/;, To every lb. of loaf whites of 4 eggs, 1 or., of fine starch, iMode,-—Beat the eggs to a strong froth, and gradually sift' fin the sugar, which should be reduced to the finest possible powder, and^radually add the starch, also i finely powdered; Beat the mixture well: until the.'Bugar is smooth; then witb ,a spoon or broad knife lay the ice equally over the cakes. These should then be placed3 in 'n very cool oven, and the icing allotted to dry find 11 harden, but not to colour. The icing may be coloured with strawberry or qunranti juioe, or with'prepared cochi- neal; i if it be pot on the cakes as soon asi theyaato withdrawn froth the oven, it will bcioome firm and hard by the time the oak-eaAra coldid Gnl rvery, rich cakes, such as wedding, christening cakes, be, a layer.sf iftlmoiidiicing is usually spread over, the top,n and over that i the white icing as described. All iced cakes should be kept in a very dry place. THE DICTIONARY OF COOKERY. 161 Invalid Cookery INVALID COOKERY. i '"mi • AfeivRvie* to he oteerml 'in Cookiny for Invalid*. Let all the kitchen utensils'used in the preparation of invalids' cookery be deli- eatety--ahdscrupulously clean; if this is not the ease, a disagreeable flavour may be imparted to the preparation, which flavour may disgust, and prevent the pa- tient from partaking of the refreshment when brought to him or her, f-. l t 1 iti '. 'jj'pr invalids, never make alarge.quap- tity of one ik'uuj, as they seldom require much at a time; and it is desirable that variety be provided for, them,, ; , , )i Always have something in readiness; a little beef tea, nicety made and nicely Skimmed, a few spoonfuls of jelly, &c, Sc., that it may be administered as soon almost as the invalid wishes for it. If ■obliged to wait a long time, the patient loses the desire to eat, and often turns against the food when brought to him or In sending 'dishes or preparations up to Invalids, let everything look as tempt- ing as possible. Have a clean tfay-tloth laid smoothly over the tray; let the spoons','tumblers, cups and saucers, &c, be very;clean and bright. Gruel served in a tumbler is more appetizing than whon served in a basin or cup and sau- cer. As milk is an important article, oL food for the sick/'itf warm1 weather J&rii iJte kept on ice, to prevent its burning sour. Many other jdefioacies! may also b*pre- served good' in the' same manner for some lifUeititUe. /runii.T, Inn: ''toil ca.iti! . Uf the patient be allowed to1 eat vege- tables, never send them up undercooked, or kalf raw ;' and let a email quantity only ;be temptingly arranged- on a' dish'. WbiB rule willapply to every preparation, as>;ia» iflivalid is mueh- more' likely to eajoy«his focd.if small dehdaJte pieces are served to.him. >.i rnlBever. leave fond about a sick-room ; if the patient cannot eat it when brought tofcim,take;it away, and bring it to him in an hour or two's time. Miss Wightin^ gale' says, >'f'.To. leave the patient's un- tested i (food by hia side.' fton' meal to jneal, in hopes that ho will eat it in the interval? is simply to' prevent him from taking any food at all.*'' '8he tsays> " i aarle.' kniawn:iptitients literal^ incapaci- tated from taking one article of food after another by th»|>ieoeibf ignorasDce.], Let Invalid Cookery tbe.-food came at the right-time, and be taken away, eaten or uneaten, at the right tiuio, but never let a patient have * something always standing' by him, if you don't wish to disgust him of every- thing.",.. 01 .jril I,'I'. •" toq 'J,l..'j"ll HIT J* ever serve beef tea or broth with the tmalleit jvartMU of fat or grease on the surface. It is hotter, after making either of these, to allow them to get perfectly cold, when all the fat may be easily re- moved; then, warm up as much as may be required. Two or.three pieces of clean whity-brown paper laid on the broth will absorb any greasy particles that may be floating at the top, as the grease will oliag tothe.paperui -i ■.• ,1 i'j .wif // Roast mutton, chickens, rabbits, calves' feet or head, game, fish (simply dressed), and simple puddings; are all light food, and easily digested. Of course, these things are only partaken of supposing the patient is recovmingi • <■< t„ uwtvi-> A mutton chop, nicely cut, trimmed, and broiled to a turn, is a dish to be re- commended for invalids j but it must not be served with nil the ftUatthe end, nor must it be too thickly cut.- Let it be cooked over;a ifire /free from smoke, and sent up wiijiithegmvyinitj between two very hot plates. Nothing is more dis- agreeable to an invalid than smoked food. In making- toast - and-water-, never blacken. the .'breajd, < hut toast i it only' a nice brown. ' Nov»i\leaNetoask«and-water to make until the moment it is required, as it cannot then be properly prepared,— at least the patient will bo qbliged to drink it wfeirnv rwbich is anything but agreeable. not A t-j 0"t *' ..In boilirig e£gs "for; invalids, let the white be just iset;. if boiled hard, they will be. likely to disagree with the patient. ■ In , oMiss. Nightingale's admirable "Notes on Nursing," a book that■'• no mother or nurse should be without, she says,—" You.canoqt,^„toorcaj:»ful a^to quality in sick-diet. A nurse should neverput before a patient, milt that is sour, meat or soup that is turned, an egg that is bad, or vegetables underdone." Yet often, she says, she. has seen these things'brought in. to the sick, in a state perfectly/perceptible to every hose, or eye except tai nurse's.' It is here that tho clever Wurse appears,—slibHvill.hot brin£ in the peccalri article; but, not tp dlsap- ;p£int: the'patient, she will whip up1 some- "' 'D^'else1 ifl a lewniihutes. Remember, JihUf W'tlie tSa^'sick-cookery si 11 THE DICTIONABY OF COOKEBY. Invajid'* Cutlet work of your poor patient's weak diges- tion. She goes on to caution nurses, _ by saying,—" Take care not to spill into your patient's saucer; in other words, take care that the outside bottom rim of his cup shall bo quite dry and clean. iV, every time he lifts his cup to his lips, he has to carry the saucer with it, or else to drop the liquid upon and to soil his sheet, or bedgown, or pillow, or, if he is sitting up, his dress, you have no idea what a difference this minute want of care on your part makes to his comfort, and even to his willingness for food." INVALID'S CUTLET. Ingredients.—1 nice cutlet from a loin or neck of mutton; 2 teacupfuls of water; 1 very small stick of oelery; pepper and salt to taste. Mode.— Have the cutlet cut from a very nice loin or neck of mut- ton, take off all the fat, put it into a stewpan with the other ingredients; stew very gently indeed for nearly 2 hours, and skim off every particle of fat that may rise to the surface from time to time. The celery should be cut into thin slices before it is added to the meat, and care must be taken not to put in too much of this, or the dish will not bo good. If the water is allowed to boil fast, the cut- let will be hard. Time.— 2 hours very gentle stewing. Average cost, Gd. Sufficient for one person. Seasonable.— Whenevor celery may be had. INVALID'S JELLY. Ingredients.—12 shanks of mutton, 3 quarts of water, a bunch of sweet herbs, pepperand salt to taste, 3 blades of mace, 1 onion, 1 lb. of lean beef, a crust of bread toasted brown. Mode.—Soak the shanks in plenty of water for some hours, and scrub them well; put thein, with the beef and other ingredients, into a sauce- pan with the water, and lot them simmer very gently for 5 hours. Strain the broth, and, when cold, take off all the fat. It may bo eaten either warmed up or cold as a jelly. Time.—5 hours. Average cost, Is. Sufficient to make from 14 to 2 pints of jelly. Seasonable at any time. INVALIDS, Lemonade for. Ingredients.—4 lemon, lump sugar to taste, 1 pint of boiling water. Mode.— Fare off the rind of the lemon thinly; January—Bills of Eare cut the lemon into 2 or 3 thick slices,' and remove as much as possible of the- white outside pith, and all the pips. Put the slices of lemon, the peel, and lump- sugar into a jug; pour over the boiling- water; cover it,closely,;and in 2 hours it will be fit to drink. It should either be strained or poured off from the sediment. Time.—2 hours. Average cost, 2d. Suffi- cient to make 1 pint of lemonade. Sea- sonable at any time. JAM BOLY-POLY PUDDING. Ingredients.—J lb. of suet-crust, } lb. of any kind of jam. Mode.—Make a nice light suet-crust, and roll it out to the thick- ness of about ^ inch. Spread the jam equally over it, leaving a small margin of paste without any, "where the pudding joins. Boll it up, fasten the ends se- curely, and tie it in a floured cloth ; put the pudding into boiling water, and boil for 2 hours. Mincemeat or marmalade may be substituted for the jam, and makes excellent puddings. Time.—2 hours. Average cost, 9d. Sufficient for 5 or 6 persons. Seasonable.—Suitable for winter puddings, when fresh fruit is not obtainable. •' r.: JANUARY-BILLS OP PAEE. Dinner for 18 persons. First Course. • * ■ ;i r.'l ~m i — Mock-Turtle Soup, removed by „ Cod's Head aud Shoulders. Si Clear Oxtail Soup, emoved by es. fun s3b Entries. 1 e-ilinm , —, t Itiz de Veau axLX Tomates. Orra 1 8, o net bt\ Vase of Flowers. Poulet a la Marengo. .■-b-biy :^if>nri'mi -. S was BC O -2 ^ © THE DICTIONARY OF COOKERY. W3 January—Bills of Fare Second Course. OS Roast Turkey. Pigeon Pie, Vase of Flowers. M pa FT •° g Tongue, garnished. .fc / m- Saddle of Mutton. Third Course. Pheasants, r. =r removed by |7 ** p ^ Pluui-Pudding. "0^3 1 f?o Jelly. Yaae of jFlowera. Jelly. ^ Snipes, 5' 5' removed by g y "3 Fommes a la Conde. r 1 , 1 c ■ •v ,..,.iu Dinner for 12 persons. i'Yrsi Course.—Carrot soup a la Crecy; ox-tail soup; turbot and lobster sauce; fried smelts, with Dutch sauce. Entrees. Mutton cutlets, with Soubise sauce; sweetbreads; oyster patties; fillets of rabbits. Second Course. — Boast turkey; stewed rump of beef a la jardiniere; boiled ham, garnished with Brussels sprouts; boiled chickens and celery sauce. Third Course.—Roast hare; teal; eggs a la neige; vol-au-vent of preserved fruit; 1 jelly; 1 cream; potatoes a la raattre d'hotel; grilled mushrooms; dessert and ices. Dinner for 10 persons. First Course.—Soup a la Eeine ; whit- ings au -gratin; crimped cod and oyster sauce. Entries*—Tendrons de veau; curried fowl and boiled rice. Second Course. ^-Turkey, stuffed with chestnuts, and chestnut sauce; boiled leg of mut- ton, English fashion, with caper sauce and mashed turnips. Third Course.— Woodcocks or partridges; widgeon; Jaffuaryi-BlUs'Sf Pare Charlotte a la varjille; cabinet pudding; orange jelly; blancmange; artichoke bot- toms; macaroni, with Parmesan cheese; dessp-+ i"E Dinner for 8 persons. First Course.-—Mulligatawny soup; brill and shrimp sauce; fried whitings. Entries.—Fricasseed chicken; pork cut- lets, with tomato sauce. Second Course.— Haunch of mutton; boiled turkey and celery sauce; boiled tongue, garnished with Brussels sprouts. Third Course.— Roast pheasants ; meringues a la creme; compote of apples ; orange jelly; cheese- cakes; souffle* of rice; dessert and ices. Dinners for 6 persons. First Course.—Julienne soup; soles a la Normandie. Entrees.—Sweetbreads, with sauce piquante; mutton cutlets, with mashed potatoes. Second Course.— Haunch of venison; boiled fowls and bacon, garnished with Brussels sprouts. Third Course.—Plum-pudding; custards in glasses; apple tart j. fondue a la Brillat Savarin; dessert. First Course.—Vermicelli soup; fried slices of codfish and anchovy sauce; John Dory. Entries. — Stewed rump- steak a la jardiniere; rissoles; oyster patties. Second Course.—Leg of mutton; curried rabbit and boiled rice. Third Course.—Partridges; apple fritters; tart- lets of greengage jam; orange jelly; plum-pudding; diiasertj • '-i 'i 1.1 * ' AI First Course.—Pea-soup; baked had- dock; soles a la creme. Entries.—Mut- ton cutlets and tomato sauce; fricasseed rabbit. Second Course.—Roast pork and apple sauce; breast of veal, rolled and stuffed; vegetables. Third Course. — Jugged haro; whipped cream; blanc- mange; mince pies; cabinet pudding. , First Course. —Palestine soup ; fried smelts; stewed eels. Entries.—Ragout of lobster; broiled mushrooms; vol-au- vent of chicken. Second Course.—Sirloin of beef; boiled fowls and celery sauce; tongue, garnished with Brussels, sprouts. Third Clurse—Wild ducks ;1 Charirfrt'e aux pommes; cheesecakes; transparent jelly, inlaid with brandy cherries; blanc- mange; Nesselrode pudding. 11* 104 is ajtom uJ wujj .afitf-Y-lial - January, Plain Family Dinners >—!'(Ji:j' J'Ml it! hltmtti 6.fi - :i-.(-i.j jjAJfOAfiiTTx FlaiajSSftmily, pinned . / 'il-JtafiTOvoji innj hire ,«j<,j oil} jo liarb mrftiirrr:—n'-Btfaed tods arid>io?ster 'sauoei potitybs.■" ra"»ortt 1e£ or tartBkfti of pofk;' ajjpia's&iee/t^dliy-pwiawas. et pudding, and damson tart BsefffflsaafesoiisY J-J. 31 iiiaS/.&'JH'^flS1 riftlaMrt"* burbot warmed ,ja^i«iyster .«»wce, . «qtatoas,^ 2. •Gild portt, stew8^£teak.},j&,Operi. ja»n tarty.whioQ.should;iW?e iwi> Blade with thejpiddes.Of. paste left jfroai^Ho dajBSfm tart>; bak*di«ri:(WwBootpjtddwg.i, ■,, ■ ,.i Tiittddaf:rri.fjBpl\mk jnefifc; Ioo}a Jo9l-aHji'j (fctmias &omjjfl*e.»ioSjiflfvbflefifbpj>ld/be MfaoHed. dnwjii utttilj ttoisotfpjiroold [b^ff, aibitodlssucelluftiiiiMaflaliitiniila ra'ftijs ed> ed iffrarfiB^ej^u-Pie^nwbittngs iflr.j-sp^as.. ii3.BbUed*abbittahd ojaertlfcaflge^rainged .8p«idiatods.7j:2i J«^tt, iii.t-^uvd p^otaw out tit?, ot eotuniax hare, rod-currant i ■2:'iAppW,t>uadn1g. ■ r'mkqu"±A{ Bped"Beef,- eitta*. the ■altehboWttr ftesilvirsideof the Wrf; carrots, turnips, asnSt'iiahAipHng«; ',aid potatoes: if there is a marrow-bone, serve the marrow on toast %v-thVwH»e 'JfSm7e.V:"S! taoVrtowtttdift »<« ioa oiA ''■l"^H1,iBj #ak«d batter "fWift pnadirigV',ru""i to *'IJ!<1 ifiluusura -/;ll Lfio eoiui nomel rlJiw boinliyiiiaB =jiJ^Vhr-TjBflS*)»J» te^.cajrp, .ce'^gera^p, Orfljiesi, idaflej,»alp, ^wflfirs^^aqflo^, Bherrjpgp,, laiujpteyf,,,,}qbstei's,..fliiiiSft oyaters,,o-Be^.,rB?kei.; -,{WHS06lpulle»^ #al) bjSs^tu^kejfs.,._; bni w..j ei Hftl*i&,i-U^rp#se,f.j .i^lieasM^ s(nij3%uwik)f^)w^ ttef(F«5^iM«*Ttti*»St,r^p1ioi v .«yr^,|,pB^-,,shfirylij t.^WUmbeWjffoiiCyd^iaiidiy.e,^" n^^l^Sotflio^xp^'Sr^ $WP$ .iysHoJMahBrbg. jult, IBoeu 3/li Jjtn4ti fewivgeatl)H. ■ 0»fel3 ■ #ie lji(fotoenij»9idi«soj!f#di{Hot!Wn(£['j(ddni/Sie •/Bteaim3di.le»^ti 1; r Je: 22* 'ag, how to make a ittain,uqt&qyP|tonr,mi, T'l'ie.-rifiof1x1 bauVtba .isinglass wl .water; about ,ip minutes to stir the mixture in the jug. 94*«*Wh9Mt ttft, $H\ a' fluajt .nipuld. Are net the nourishing food they.were iftt dna.timo oensidjsjqd .to be, , a>)d many I eminent physioians aire, ,«£ .opinion, that ithey'aire Uss digestible thfin. tie flesh, or muscular part of • animals ^.Et^JL when acidulated with lemon-juice and fla-1 for some convalescents: 'Vetfetawe leny is a distin principle, existing in fruits, which possesses the property of gelatiniz- ing when lidijed anff cooled; but it is a principle entirely different from too ge- latine of animal bodies, although the 'name of jelly, cdtombn! to both, some- times leads to an erroneous idea on that ^sttojett.•■' Anlmal'iJelly>'',or gelatinb, is glue,, whereas vegetable1 jelly is rather ■ anawgotts'to gum. LteHiig places gelatine very low indeed itt the'scale df usefulaejs. ''IBAllitfg) "■8tHwte; •^for plastic matte*, does tiotf inc*ease\ but on the contrary, diminishes the nutritive valiie of the food, which it renders insuf- ficient iri quantity and Wferior to (jna- lity." It is this Subline*'which?igm«>st tlbnery fcisrt 'tshobe prepared at homeYrom; 1 'calves* feet" doi possess some nutrition, • 'a1Sd<'aW'-i*ie''of cer-^ 01 feint'I8*h, "chiefly' >»he^*turg»oni '1 rEromi "1 ;itsi>whitettess it' is 'mostly vned ^bn ntak- 'f^f K^eiftiiSBg* an ascertain owed, and W*? moulds, wh^k have ^ .^r.ryi^ r taste ^oWft'lw/j^^-^o^fiJsHy been! soaked m placing the mould in hi -ftfiat*H Qiefli'wJptt'th'a otftBiiloy pliA :a dish on the top, and turn it over fpttfckly. ■Xb» j»% should thqn islip easily away from the mould, and bo quite firm. It . may, be garrasl^ed as .taste, dictates,, JELLY,, isipglasa,,I ok 'ti^tine. (Bubstitui** for, Calf's 3?eet.> - Ingridfags.-^S oz. ofisinglass or gela- tine,' 2! Quarts:1 of; -water.1' - Mailt. 4-^Put the isinglass >er gelatine' ihtolai Saucepan '^Itfe the'above- proportion of-cold skater; bring it-quicklyi to'boil,''and let it -boil 'very fast, until'theliqilor is redueecTone- %aTf. 1 ClaWuHy remove • t&» scum as it J rises;1 tiien strain' tt through * jelly-bag, and it will be ready for uso; If not re- quired ' vefy • *lear; it may bBr merely strained through A fine-sieve, instead of being run through a bag. Bather more than f OR1 of isinglass1 lis about the proper quantity 'to use' fori « quart of strong calfs-feet stock, and ratlier more -than "Hoz; for the sanie ;"-^The»b8i<*j v/heb boiled, should be-! perfectly "clear,: and may bolmised Wartn wi& wiue/navomiiiigsj' fruits, ic., a*d then run through thiliagj- j"*i.toq jii-JteLLY-BA®^ H^.t^mafce B.'"1 ''.'""the iaty stout'flannel'caBecl double- mill, used for iron- ■'. ing-olanlc'et^, is thi['''' ^Rest nlgiterial 1$; a; "'jejly-bag; tho'se 'of' , home manufacture1 are the 'firily' oittes 'i I to ^|.i|^^.'6il!.M.f-- lliorojugtily' fclea'f-"' ing 'the jelly. Care "should' be 'taken seam pf , H< unediial *™l ■(.'■>■ --'-JBliTtBie.: THE DICTIONARY OF COOKERY. Jelly, Moulded with, fresh Fruit is to tie it upon a hoop tlio exact size of the outside of its mouth; and, to do this, strings should be sewn round it at equal distances. The jelly-bag may, of course, be made any size; but one of twelve or fourteen inches deep, and seven or eight across the mouth, will be sufficient for ordinary use. The form of a jelly-bag is the fool's-cap. JELLY Moulded with fresl or Macedoine de Fruits. 1ugredients.—Rather more than \ \ pint of jelly, a few nice strawborries, or red or white currants, or raspberries, or any fresh fruit that may be in season. Mode. —Have ready the above proportion of jelly, which must be very clear and rather sweet, the raw fruit requiring an additional quantity of sugar. Select ripe, * nice-looking fruit; pick off the stalks, unless currants are used, when they are laid in the jelly as they come from the tree. Begin by putting a little jelly at the bottom of the mould, which must harden; then arrango the fruit JELLT MOULDED WITH CHEERIE8. round the sides of the mould, recollect- ing that it will be reversed when turned out; then pour in some more jelly to make the fruit adhere, and, when that layer is set, put another row of fruit and jelly until the mould is full. If conve- nient, put it in ice until required for table, then wring a cloth in boiling water, wrap it round the mould for a minute, and turn the jelly carefully out. Peaches, apricots, plums, apples, flee., are better for being boiledin a little clear syrup before they are laid in the jelly; strawberries, raspberries, grapes, cher- ries, and currants are put in raw. In winter, when fresh fruits are not ob- tainable, a very pretty jolly may be made with preserved fruits or brandy cherries; these, in a bright and clear jelly, have a very pretty effect; of course, unless the jelly be nery clear, the beauty of the dish will be spoiled. It may be garnished with the same fruit as is laid in the jelly; for instance, an open jelly with strawberries might have, piled Jelly of two Colours in the centre, a few of the same fru'i prettily arranged, or a little whipped cream might be substituted for the trait. Time.—One layer of jelly should reDiain 2 hours in a very cool place, before another layer is „ added. Average cost, 2s. 6d. Sufficient, with fruit, to fill a ^nart mould. Seasonable, with fresh frui!., from June to October; with dried,, at any time. JELLY, ORANGE, Moulded with, slices of Orange*. Ingredients.—13 pint of orange jelly, 4 oranges, J pint of clarifitid syrup. Mode.—Boil"^ lb. of loaf sugar with J pint of water until there is no scum left (which must be carefully removed as fast as it rises), and carefully peel the oranges; divide them into Jjhin slices, without breaking the thin skin, and put these pieces of orange into the syrup, where let them remain for about 5 mi- nutes; then take them out, and use the syrup for the jelly. When the oranges are well drained, and the jelly is nearly cold, pour a little of the latter into the bottom of the mould; then lay in a few pieces of orange ; over these pour a little jelly, and when this is set, place another layer of oranges, proceeding in this man- ner until the mould is full. Put it in ice, or in a cool place, and, before turn- ing it out, wrap a cloth round the mould for a minute or two, which has been wrung out in boiling water. Time.—5 minutes to simmer the oranges. Average cost, 3s. 6d. Sufficient, with the slices of orange, to fill a quart mould. Seasonable from November to May. JELLY of Two Colours. Ingredients.—1^ pint of calf's-feet jelly, a few drops of prepared cochineal. Mode.—Make 1$ pint of calf's-feet jelly, or, if wished more economical, of olari- m and gelatine, flavouring it ir JELLY OT TWO COLOTJES. any way that may be preferred. Colour one-half of the jelly with a few drops of THE DICTIONABY OF COOKERY. Jelly, Open, with whipped Cream prepared cochineal, and the other half leave as pale as possible. Have ready a mould well wetted in every part; pour in a small quantity of the red jelly, and let this set; when quite firm, pour on it the same quantity of the pale jelly, and let this set; then proceed in this manner until the mould is full, always taking care to let one jelly set before the other is poured in, or the colours would run one into the other. When turned out, the jelly should have a striped appear- ance. For variety, half the mould may be filled at once with one of the jellies, and, when firm, filled up with the other: this, also, has a very pretty effect, and is more expeditiously prepared than when the jelly is poured in small quan- tities into the mould. Blancmange and red jelly, or blancmange and raspberry cream, moulded in the above manner, look very well. The layers of blanc- mange and jelly should be about an inch depth, and each layer should be partly hardened before another is added. If a mould of blancmange and half a uld of jelly are frequently served in i same manner. A few pretty dishes may be made, in this way, of jellies or blancmanges left from the preceding day, by melting them separately in a jug placed in a saucepan of boiling water, and then moulding them by the foregoing directions. Time.—% hour to make the jelly. Average cost, with calf's-feet jelly, 2».; with gelatine and syrup, more eco- nomical. Sufficient to fill li-pint mould. Seasonable at any time. for Jelly, to make the Stock for made of rather a dark colour, to contrast nicplv with the cream. Time,—3 hour. nicely with the cream. be co- , nicely with the red 4^5jj0q owT 1c Za J3T. JELLY, Open, with whipped cream (a very pretty dish). I jelly, h PiQt erry, sugar to tie.—Make the above propor- tion of calf't-feet or isinglass jelly, colouring and- flavouring it in any way that may be preferred ; soak a mould, open in the centre, for about h hour in oold -suiter; fill it with the jelly, and let it reniaujin, a c00' p'aco until perfectly set; then turn it onftdish: fill the centre with whipped cream, flavoured with sherry and sweetened with pounded it ■ pile this cream hitrh in the cen- The jelly should be OPEN JBI/Lr W1TR WHl*PBJ> CKEAM. Average cost, Ss. 8d. Sufficient to fill lA-pint mould. Seasonable at any time. JELLY, Savoury, for Meat Pies. Ingredients.—3 lbs. of shin of beef, 1 calf s-foot, 3 lbs. of knuckle of veal, poul- try trimmings (if for game pies, any game trimmings), 2 onions stuck with cloves, 2 carrots, 4 shalots, a bunch of savoury herbs, 2 bay-leaves; when liked, 2 blades of maee and a little spice; 2 slices of lean ham; rather more than 2 quarts of water. Made.—Cut up the meat and put it into a stewpan with all the ingredients except the waterI set it over a slow fire to drawdown, and, when the gravy ceases to flow from the meat, pour in the water. Let it boil up, then carefully take away all scum from the top. Cover the stewpan closely, and let the stock simmer very gently for 4 hours: if rapidly boiled, the jelly will not be clear. When done, strain it through a fine sieve or flannel bag; and when cold,; the jelly should be quite transparent. If; this is not the case, clarify it with the; whites of eggs. Timerhours. A re- ruga,cost, for, this quantity, 5s,^,_ JELLY, to make the Stoak for, and ■ toClarify it. ■■->>> '- Ingredients.—2 calf's feet, 6 pints of water. Mode.—The Stock for jellies should always be made the day before it is required for use, as the liquor has time to cool, and the fat can be so much more easily and effectually removed when thoroughly set. Procure 2 nice calf's feet; scald them, to take off the hair; slit them in two, remove the fat from between the Claws, and wash the feet well in warm water; put them into a stewpan, with the above proportion of cold water, bring it gradually to boil, 168 fas DrctfONflasrroF cooeksy. Jelly, to make the Stock for and removo every pArlJete of'Bciml ar il rises. When it is well skimmetf, foeU J>t very gently for 6 or 7 hours, or until the liquor is reduced rather mule than half; .aoaeSuitiM ; tin lo ii Srnjoy ri}iw||i| ibboq JJBLLT-MOVLD. then strain it through a "sieve into a d put it WtfV cool,.pJ»oe to set. qupr,^ strained., wgasuWi^itjjtj ^1 the. proportion for the je^y, avowing. s,qrqetning for the sediment and fat at the. top. To clarify carefully remove afi the fat froni ihe top,, pour oy,et,a little Warm water,,tp wash ,^way aijy that may rewaiii, ind wipe the jejly wit,ha.c}ea»,clotbIi tem.ove tlie jelly from, the sediment, put it inf#i,a.(js$.ucepaii1, and, supposing the quantity to do a quart, add to it 6 oz. of loaf sugar, ihe Stella and well-whisked white? 6fK3Ie'ggSJraS/tySt those ingredients together cold; set the saucepan on tko 'fe-e, -Wat Jo nut Hba&e JiU^^afiie*'it1)t^it.i>m v>e.imi- «Ldfci* JboiJ about 1< I minutes after it rises to a head, then throw ilk a toacupful of bold water; let it boil 5 minutes longer, then take the saueopan oil, cover it closely, and let it remain A hour near the fire.' ])ip the jelly-bagJ 'intoI tot>%atsity^Wng it 1 btrtl quite dry, and fasten it. on to a stand or tbp back o: near the f»t-| ™ j'tui setting before it ha^' ruii' f Race at basin, underneatl oh "may' be varied in innumerable ways, by colouring and 'flavouring with liqueurs, and by moulding it with fresh and1 preserved' frtaitS. 1 foiniure the jelly being firmTttien turned1 otlfc,' 'i' oi!.1 'of isin- glass ' clarified' raMftt 'be a&aecV to< th4 above Jvropbrtroti flfsrocfe," Substitutes' fot- calf 8 ftct' are no# rre.jner.tly u1 in making j#Kes; -which Ussen'tne expense' airrf trouble in preparing tMsr fafmtrite- • JvUe^WSM '■of Vtnfe dish, isinglass and gelatine being two of the prineipftl materials employed; but although they may, lopfc as nicely as jellies made.from goocf stock, they are never so delicate, having very often an unpleasant flavoer^somewhat resembling glBe,par- tiqula^ly when mfede,-With gelatine^ Time. —About 6 hours^td'horl the feet "-for the stock"; -to clarify it,—\ hour to'rboil, h hour "t?. staftA^n^jie jsa^pan $" iflSorf &b folfyflSft&W baa SoO—Atn s'l bI« Wlfcfesdt? ;snif)b*el ■nTjdwmje ;gtetjigj TTragegfog TO lo P1 1 THE DIOTIONA^OFlSGOHOTY. 169 •Jrcne+^BiJtarof I>fwe Jires i. 11; _"i.|[n<. •v« *w voiTl ,§m£ I*"? niiSijili RO§JI!l' IU< ll'llli) V/IOV ViHiVj.i! |»jSL')i .offij ^im'dra9ao*i Jsriwemt -^ifi'' t JJjjni'jj-Jwa dlFvWIOlfiiT j »1 ingj'.at odj P«ir«5H,,:„,. .. g*5 lodjjoj nmd j --.ji ^imh j .7 » utisttuaj Sutures*. 1 -urj 00 xnm 1(J-'t 6 *—'-'V.> 'It I. Pi ai Lrtv' irul'ff iBco .M< -t.-1 l.o-cd:i rio--/io? IlHt ,ti nodw Liv&jto^rf Omoae. J.'d Mlrr n> t?w'T Vlir.j moi: su II/: liod y rioit • I £ Hi 'Siddle of ttimb'/' "1 Y_/.in Jnd tiedoJj(J o Tongue. r u-a 1 tin Oo Eg ,Taoa Mij k "(ftrt «td I - .•.fi.TllL .luli.w Jj. JjrMj It etqooq feom •{<( b'/IIliftti ViJW ydUIr-. mtibttnh ai no 1} ni b( BMq.Jr doidw .Jod yhl -daii Iiba1 Ji yaittl ■ "'•'ijrh'imC&Uj^e? edi ni *lca ■ifirnmi^ Inn: .T:Txf J; .-,.( 7Lb;nb/:- -('Ju'J» odJ '' -qci bar. qrnffi Miiodr- .le^noi lodJ/n *io ,n/od j fi .1,. -..+««|Wi/:I VTJYjid rfS 3 ?-,c„rft,m ,-roftdo.l Mai ie lH*IeJ6llinJil.[ brijT.o »-i»'v .Ji rfliw oldui.£j!j,i i [OocS St'"-ri £«P ff,8Iio(I!httew if a** fcflfiLMgfc^®*]!* ? =s a j a s bo^-gdvSicv I g removed by ? Fondues, in cases .YUimgl^oJ UaratJ—; ,!■' ni;l I uita i odJ ji -J M» nod SboUjid .a/ioaioq 81 lot TanniCI Dinner for 12 pOT,^ona.^ First Course.— Green-pea soup; rice soup; salmon and lobster sauce ; trout h la ^en6v^;p*H«««r; KnVries.— Lamlfccutlets^aiid^ctict^bers; frteas$eed chicken; stowed veal and peas ;4obster rissoles. SeconcL.Coy.Kse.—Roast quarter of lamb and spinach ; Slot de bogif a la Jardiniere; boileaf owls; braised sSoulder of lamb; tongue;; vegetables. 5 Third Course.—GoSlihaaducklings; Js'essel- rode midding; Charlotte a la Parisienne; gooseberry tartlets; strawberry cream; raspbewy^ad-iWnfW? /^; .ow^ards,; dessert aud ioes. ■v/ p; Ji nod"// .^-if-ii odJ WUut no ,«u;od " lo i* idl {Uiie^ '('ihy TJinnejf forrlOiperitmijooijboi si lonpii First Cotrrsi.—Julienne soup ; salmon trout and parsley-and-butter; red mul- let. J'^/rtr^es.—Steweit;breS&t of veal and peas; mutton ..outlets,In. Maintenon. Second Cour.'f. — Unast fillet of veal; boiled lopf.of lamb, garjiiahod with young carrots ; boiled bacon-eneek; vegetables. Third Course.—Soast ducks; leveret; gooseberry tart; strawbeiry strawberry tartlets; nier _ pudding; iced | n 1 lhi| nifiWrriii I and Dinner for 8 persons/i ji ni,«u tradJ First eo»K^\^ffii|feni;Sote *Wuf k la Gencvcsc; salmon cutlets. Eiiireei. —Lamb cutlets and peas; fricasseed" chicken. Second Co-rsf.—Koast ribs of beef; half calf's head, tougue, and. brains; boiled ham ; vegetables. Third "lursc—Roast ducks; conipflte of goose- rrics; gtrawborrv' jelly ; pastry; iced dding; cauliflower with cream sauce; f"d .jnooiibea odJ it ^aieoqqua ,bnn Dinner for 6 persona dessert "and ices.' "J~ •>""! /norniKa odJ r, oooT^JrJn/ini. ui lo .so 8 Ji oJ bbfl d"w beilaidw-lbw First C»«K«e.--BpriiJ(( soup; boiled salmon and lobster-.a*uo*i itF-ntrfSHtm* Yeall cutlets and em live; ragout of duck ^dd gfeenipea*/ j iStcami Goiifrie-r-t-Hoast lpin.iof l»oal juboil^d leg-o£ tamj>, and: white «ovtjceit.^iing«8;,gajmi8h*ii j yegw tftblesi' 'SAini. ■(2Qnil*e'ti glasses; strawberry bkmcmanye; seuftldof rice; d«ojrj ilJiw Ji gaTETjJonr vd bnjj .ay'oj'f'd ■, Jtysk CawWirn^Ireennpeaj soujii^,!)^!?^. solas aux fines herbea; stewed trout. EiitrZi.t.—Calf s liver and .bacon; rissoles. Secoivt- Ciursi. — Iloast toddle of lamb. 1 salad ; calf's head ii la tortue; 170 THE DICTIONARY OF COOKERY. June, Plain Eamily Dinners for strawberry tartlets; lemon blancmange; baked gooseberry pudding: dessert. First Course.—Spinach soup; soles a la creme; red mullet. .Entries.—Boast fillet of veal; braised ham and spinach. Second Course.—Boiled fowls and white sauce; vegetables. Third Course.—le- veret; strawberry jelly; Swiss cream; cheesecakes; iced pudding; dessert. JUNE, Plain Family Dinners for. Sunday.—1. Salmon trout and parsley- and-butter, new potatoes. 2. Roast fillet of veal, boiled bacon-cheek and spinach, vegetables. 3. Gooseberry tart, custard. . •,- , Monday.—1. Light gravy soup., 2. Small meat pie, minced veal, garnished with rolled bacon, spinach, and potatoes. 3. Raspberry-and-currant tart. Tuesday.-!—1. Baked mackerel, po- tatoes. 2. Boiled leg of lamb, garnished with young carrots. 3. Lemon pudding. Wednesday.—1. Vegetable soup. 2. Calfs liver and bacon, peas, hashed lamb from remains of cold joint, Baked gooseberry pudding. , t; t Thursday.—1. Roast ribs of beef, Yorkshire pudding, peas, potatoes. 2. Stewed rhubarb and boiled rice~ „, ,,. Ftiddy.— lv 'Com' beef ;affd'sW ad/lamb cutlets and peas. 2. Boiled gooseberry pudding and baked custard pudding.!. Saturday.—1. Rump-steak puddingy broiled beef-bones and cucumber, vege- tables. 2. Bread pudding. «i:n.a r. ..(-iijiaiH t - •- .vs>W» c Sunday.tt-1. Roast fore-quarter-1 ofi lamb, mint sauce, peas, and new potatoes. 2. Gooseberry pudding, strawberry tart- lets. Fondue^t,.!. iiil»r, .1— .^>i>>.»< t ; Monday..-r-r.1. Cold lamb and salad, stowed neck of veal and peas, young carrots, and new potatoes. 2. Almond pudding. .tin oil ■Ttwday\ — 1. Green-pea soup. 12. Roast ducks stuffed, gravy, peas, and new potatoes. 3. Baked ratafia pudding. Wednesday.—!. Roast leg of mutton, summer cabbage, potatoes. 2. Goose- berry and rice puddings, ■< Thursday.—1. Fried soles, melted but- ter, potatoes. 2. Sweetbreads, hashed mutton, vegetables. 3. Bread-and-butter pudding... i iiiii..(11-lu^iiM .t .Be'-tetoij Friday.^A.Asparagus soup, 2. Boiled beef, young carrots, and new potatoes, suet dumplings. 3. College puddingBJujq | July^Bills of Pare Saturday.—1, Cold boiled beef and salad, lamb cutlets, and green peas. 2. Boiled gooseberry pudding and plain' JUNE, Things in Season. e Fish^—Carp, crayfish, herrings* lob- sters, mackerel, mullet, pike, prawns, salmon, soles, tench, trout, turbot." Meat,—Beef, lamb, mutton, veahjbuck venison. Poultry.—Chickens, ducklings, fowls, green geese, leverets, plovers, pullets, rabbits, turkey poults, wheatears. Vegetables. — Artichokes, asparagus, beans, cabbages, carrots, cucumbers, lettuces, onions, parsnips, peas, potatoes, radishes, small salads, sea-kale, spinach,— various herbs. Fruit.—Apricots, cherries, curfants, gooseberries, melons, nectarines, peaches, pears, pineapples, raspberries, rhubarb, strawberries. JULY-BILLS OP PARE. Dinner for 18 persons. Course. c £ •-ilVpJCI. 111) sv &l lUJil liitw IT Salmon Cucumb,Wf«-''[ .■iifoe.ien SI ro'i fharxiCt Vase of l: numUs Fj:iqinn--"i ;qnoa-Sea oido Kjiif) sua JuojJ ;i&3tis<5?ba< -vel ^up_al»I$«ne,,\ „f ttltrtf vf ?'l haS otel: --*»'o»«0 »»» j'oi1, Jo leWmy-BIOl ItilMT j lei Ullto 'Ai-iiiir-u ttti?,d lyjzwiti ;ftjsLfie \:\J&wMeSit\. , ariiiod bnnid . • ..; ■ Lamb Cutlets and . ... ,. Peas. , OS «M .ir!'J, O J m E3 ''fa |»( ri-ii |eJ.<,i bur. .. eq 8 owera. to lioUOJiil - .-.Vt f rakiad ;[omflifett fit 6 eiv-ui i-bIk«! ■ f iini. dbi. a THE DICTI01TAEY OF COOKERY. 171 July—Bills of Pare Second Course. 'ns'f , . , -, , 'MM gi Haunch of Venison. Pigeon Pie. Vase of Flowers. Braised Ham. Saddle of Lamb. a o Boast Ducki, » removed bv Vanilla Souffle -2 Q Raspberry Cream. ^, ' Tlowtf-s." 1 -a S 5- Strawberry Cream. %g - - - Green Goose, — * removed by X Iced Pudding.' & Dessectaadloes. Dirme'? for 12 persons. First Course.—Soup a la Jardiniere; chicken soup; crimped salmon and pars- ley-and-butter; trout aux fines herbes. in oases. Entries.— Tehdrbns de veau and peas; lamb cutlets and.cucumbers. Second Course.—Loin of veal a la B6- chaniel; roast fore-quarter of lamb; salad'; braised ham, garnished with broad beans; vegetables. Third Course.— Boast ducks; turkey poult; stewed peas a laj Francaise; lobster salad; cherry tart; raspberry-and-currant tart; cus- tards, in glasses'; leTnoiJ creams; Nessel- rode pudding; marrow pudding. Dessert and ices. — i r 8 pefsoijsC Fir&Course.—Green-pea soup ^salmon and lobster sauce; crimped perch and Dutch sauce. Entries.—Stewed veal and peas; lamb cutlets and ' cucumbers. Secoitd Course.—Haunch of venison; boiled fowls a la Bechamel; braised July, Plain Family Dinners for ham ; vegetables. Third Course.—Roast ducks; peas a la Francaise; lobster salad; Btrawberry cream; blancmange; cherry tart; cheesecakes; iced pudding. Dessert and ices. Dinner for 8 persons. First Course.—Soup a la Jardiniere; salmon trout and parsley-and-butter; fillets of mackerel a la maltre d'hCtel. Entrees.—Lobstjer cutlets; beef palates, a la Italienne. Second Course.—Roast lamb; boiled capon and white sauce; boiled tongue, garnished with small vege- table marrows ; baoon and beans. Third Course.—Goslings; whipped strawberry cream; raspberry-and-currant tart; me- ringues; cherry tartlets; iced pudding. Dessert and ices. First Course.—Julienne soup; crimped salmon and caper sauce ; whitebait. En- tries.—Croquettes a la Reine jcurried lob- ster. Second Course.—Roast lamb; rump of beef a la Jardiniere. Third Course.'—■ Larded turkey poult j raspberry cream; cherry tart; custards, in glasses; G&-',' teaux a la Genoese; Ifesselrode pudding. Dessert. ,' f JULY, Plain Family Dinners fpr^' Sunday.—1. Salmon trout and parsley- and-butter. 2. Roast fillet of veal, boiled' bacon-cheek, peas, potatoes. 3; Rasp- berry-and-currant tart, baked custard pudding. Monday. — 1. Green-pea soup. 2. Roast fowls garnished with watercresses; rvy, bread sauce; cold veal and salad. Gharry"tarti> .^"i. > Tuesday.—1. John dory and lobster sauce. 2. Curried fowl with remains of cold fowls* dash of riee, veal rolls with remains of cold fillet. 3. Strawberry cream. Wednesday*—1. Boast leg of mutton, vegetable marrow and potatoes, melted butter. 2. Black-currabt pudding. Thursday.—1. Fried soles, anchovy sauce. 2.' Mutton cutlets and tomato sauce, hashed mutton, peas, potatoes. 3. Lemon dumplings. Friday.Boiled brisket of beef, carrots, turnips, suet dumplings, peas, , potatoes. 2. Baked semolina puddiug. , 'Saturday.^* 1. Cold beef and salad, lamb outlets and peas. 2. Rolled jam puddingLi'- "- '!ricots, cherries, currants, berries, melons, nectarines, .pples, plums, raspberries, cuts in high season. .ortii-S ir>! JULIENNE, Soup a la. Itigredients.—h pint of carro'ta^'V pint of turnips, } pint of onions, 2 or 3 weeks, "JfteAdGfaeeleryj 'it lettuce, ai little'sorrel and ehertil,!"UMlkedy9S >tw;l'bii 'butter, 2 quarts of stock; itfoda^OtttftbiPtiiire-j tables into strips of about two inch long, and be particular they are all the same size, or some will be hard whilst the others will be done to a pulp: Cut the Kidmerys* J3roilad lettuce, sorrel, and chervil into larger pieces; fry the car* ■ rots hi the butter,' and pour the stock, boiling to them.' When this is done, add all the other vegetables , , and herbs, and stew gently for at least' an hour. Skim off all the fat, pour tho soup over thin slices of bread, cut round about the size of a < shilling, and serve. STMps CT raDErABJ,B; I ime, ■ i.\ hour. A averagecunt.—1«. 3d. per quart. Seasonableall the year. Svjjrcient for 8 person Note,—In summer, green peas, a ragusrtops, Brenck beans, &c, can added. When the vegetables are ve strong, instead of frying them in b^tfT at first, they should .be blanched, and afterwards simmered in the stock. KALE BBOSE (a Scotch Recipe). Ingredient*.—fttdt an ox-head or cow- heel, a teacupful of toasted oatmeal, salt to taste, 2 handfuls of greens, 3 quarts of water. Mode.—Make a broth of the ox-head or cow-heel, and boil it till oil floats on the top of the liquor, then boil the greens, sbredJ'W'ft. F ^jwUeioSt- moal, with a little salt, into a basin, and mix with it quickly a teacupful of the fat broth: it should not run into one doughy mass, but form knots. Stir it into the whole, give one boil, and serve '^repy'holtj:, Tmne^^~i hours. >,Averag£ico$t, 3d. per quart.: Seatonabtcj all the year, but more suitable-inrtt &at.itr.Svjiiciefit r for 0.0 persons. &via8 .enob jltii KEOEEEE. Ingredient*-—Any cold iish, 1 teacup- ful of boiled rice, 1 oz. of bu spoonftu of mustard, 2 soft' salt and cayenne to taste, the fish carefully from the bones,njoix with tho other ingredients, and serve very hot. Tbnmiantities max be varied according to the amount of fish used. Time.—\ hour after the1 ffe4uisaT>iHed. U'Aikraffe-aiiBi, id. eiolusive of the fish. KIDNEYS, Broiled (a Breakfast or Supper Dish.}, .so F. ifsnhd ulng>vdienis\.<—Sheep kidney and salt to ti THEf BIGTIQNAKT/ OF' COOKBiiy. 17$ that the' kidneys'at>e Srenhj-aad. cut thaw opem yery evenly, lenKthwlsejildownjt* I for Ahould one,- half bet Uiiekef '%B/mimH. beiunderdjone /L -a™1* o* gniliod 1) asilV/ lib: Iibr, | ,'*IDJ"r53-,l J,; io! -{liuog whilst the other would be dried, but do nqt ^ppa|e trn; skin them,: aM'Mks a fefe^^er raidof «ie white partf eaeft b&tr-to kOe|> tfneftt,fiat, and broil btera nice clear Me,^la«n^ the''inside1 dowri- vrarda- j turn.^hefi'ifohft' enough (in one side, and cook.tlrerp on'the other, iieraove the skewers, place the kidneys "ay he made by serving the,kfaneys each -.pn. a piece of buttered 'toast cvi,t' hi, any fanciful' shape. .' In. this 'case a^itfe leawn-juice will Tw flr.ui.t, an inirn-oye- anient. . iiod I>nf, Joad-woo fo baed-zo ''20L^i^>^liLI.'UilU''l^d^, to oroJ sdt no eJcoft .^Rffii,'XiS,,iirA¥dk0!I(Ii, sAlao.^ 9fIJ buB/^f^sJ/ei^jjH-gTidneyB^ butl«typ4pjier, J«Lhd'«altt?>tasti4. (d/d^n^Cnttfe kidneys 'J^ea*^ttoul!oqulfciaji dferiffing ilth«4Vjr]e- move the skin, and put, a small piece of "lSStto*'ita,ittbfe ofcyinip.pafcilv'Wfieiiijtihe butter is melted, lay in the kidneys the ^iflat sld* HowiVardstiandtfry tlwarj fbe7 ;^fV8Lr6imrt^itai!iiin$dtiiera when Jthey are half done. Serve ott»>pieqe'.£ravy«ffoik • th«\ pan 'Bovi i 40>i&- oTioa iin/i .ajaoiho-ryni lodJo eriJ djiw i i>8life«»0feiPffl»)ieiij8 mod |— .sjkmT Inm-eiliMits.— ti eggs) 1 saltspoonfui of salt, ^ saltspoonful of nepper. 2 sheep's veal kidney, 5 oz. o<4ftffi!ei».93aft8e.— sfSJtiij thgohidrieysy ocfot them vintotmall i £tce,* And .tiB^'themttinJa cfryWig* pirn/;in 33 rS-WMiiT J pa. of butter, over the fire for 2 or 3 uiiftutes, Mix the ingredients for the omelet, and when the eggs are well whisked, stir in the pieces of. kidney, ilako the butter, hot in the frying-pan, bfihs? tgpi <:fm£l Jidw ban 7stormo gauov. .2 .eiq Jfiam .■saibbuo; ,faon»j8 **>,,hcjmw !^.v.-.i>^«wir Wr/arw&jhl'$, but^^faAiViB^a ome^t, and fry it over a gentle tire from 4'to'6 minutes. When 'the eggs are set, fold the edges over, Sd that the Omelet as- sumes an oval form, and be careful that it Is net too much done: to brown the top, hold the pan before the fire for a minute or two, or use a salamander until the desired fcolouris obtained, but hercr turn ah omelet in" the pan. Slip It i&tre1- 'jffififeifWW^rf^i'ffiAKdtgh, mvtvH&^s a much safer method, put a dish on the omelet, and turn the pan: (priefcly over. It should be served the instant it comes from the fiS&^^Rf^Wl? rfStSSbk. , Avlemgrfiqih<3ia. ,rl^ns^ia6eJ^fDl?4-ptetiS*ns. .ISaasiowti/e.afeac^jtirn^iiiTiad ,Edoobbfid taoml/sa ,enwBiq ,ooifi!q ,9>(iq ,JelI«ai fertWriTSf^'^tewBa^a .aqmhds butter, 1 dessertspoonful Mi taste. ! Mode— ^trew^the .herbs, with e'ELyairie and salt,'oyer" the kidneys, melt jtjje'ouft;^ fp'.'^hei'fryirig-paii, piit in' .a. few.nunj.itos, iithyi tf 'all .ni li qx/oa .awTiauut rir.0 lo ^aiq f.—•.a^K'>'>\iyf Ahuifi^trea^r^evjntej.jiffjisi- iidete■'" •• )«"!.• ««v.i.>r >• ■• • ■ nil c; ,'• .■■ w i-.i • '!• <• j LEMON CllEAMS, or Custards., -jj Ingredients.—ooa. of loaf sugar, 2 pints of boiling water, the rind of 1 lemon and the juice of 3, the yolks of 8 eggs. Mode, Make a quart of lemonade in the follow- ing manner:—Dissolve the sugar in the boiling water, having previously, with part of the sugar, rubbed off the lemon- rind, and add the strained juioe. Strain the lemonade into a saucepan, and add the yolks of the eggs, which should be well beaten; stir vthisr one -ever,-the, fire until the mixture thickens', but do not allow it to boil, and serve in costard glasses, or on a glass dish. After the boiling water is poured on the sugar and lemon, it should Stand covered for about i hour before the eggs are added to it, that the flavour of the rind may be extracted. Time.—4 hour to make the lemonade; about 10 minutes to stir the custard over the fire. Average cost, 1a ■ Sufficient to fill 12 to H custard glasses. Seasonable at any time.J 1 ■■■ '''I'Vim ■",* 1 ■ ., irf i..- i :.\ i" -■■ r..t v -.1 LEMON DUMPLINGS. Ingredients.—h lb. of grated bread,' ^' lb. of chopped suet, $ lb. of moist sugar, 2 eggs, 1 large lemon. Mode.-** Mix the bread, suot, and moist sugar well together, adding the lemon-peel, which should be very finely minced. Moist- en with the eggs and tBpaiqs^) m mon - juice; OX BUMPLItfoS. Ktir wellj an(j put the mix- ture into small buttered cups. Tie them down and boil for J hour. Turn them out on a dish, strew sifted sugar over n, and servo with wine sauce. Time. Average coat, 7d. Efficient dumplings. .Seasonable at any time. LEMON JELLY. Ingredients.—6 lemons, £ lb. of lump sugar, 1 pint of water, 1$ oz. of isin-> glass, \ pint of sherry. Mode.—Peel 3 of the lemons, pour A pint of boiling water on the rind, and let it infuse for A hour; put the sugar, isinglass, and Lemon-peel \ pint of water into a lined saucepan, and boil these ingredients for 20 minutes; then put in the strained lemon-juice, the strained infusion of the rind, and bring the whole to the point of boiling; skim well, add the wine, and run the jelly through a bag; pour it into a mould that has been wetted or soaked in wafer; put- it in ice, if convenient, where lot it remain until required for table. Previously to adding the lemon-juice to the other ingre- dients, ascertain that it is very .nicely strained, as, if this isnot properly attended to, it is liable to make the jelly thick and muddy. As this jelly is very-pale, find almost colourless, it answers very well for moulding with a jelly of any bright hue; for instance, halt a jelly bright red,, and the other half made of the above,, would have a very good effect. Lemon jelly may also be made with cal£'s-feot stock, allowing the juioe of 3 lemons to every pint of stock. Twjte.^-Altogethor, 1 hour. Average cost, with the best isin- glass, 3s. (id. Sufficient to fill 1^ pint mould. Seasonableat any time. , . LEMON MINCEMEAT. Ingredients.—2 laijje. lemons^- jjrTffPj apples, ^ lb. of suet, Tib. of currants, h lb. of sugar, 2 Oz. of candied lemon- peel, 1 oz. of citron, mixed spice to taste. Mode.—Pare the lemons, squeeze them, and boil the peel until tender enough to mash. Add to the mashed lemon-peel the apples, which should bo pared, cored, and minced; the ehoppod suet, currants, sugar, sliced peel, and spice,, Strain the lemon-juice to, these ingredients, stir the mixture well, and put it in a jar with a closely-fitting lid. Stir occasionally, and in a week or 10 days the mincemeat will be ready for use. A rerage cost, 2s. Sufficient for 18 large or 24 small pies. Seasonable. —Make tins about the begin- ning of December. LEMON-PEEL^ >*■' This contains an essential oil of a very high flavour and fragrance, and is con- sequently esteemed both a wholesome and agreeable stomachic. It is used,' as will be seen by many reoipeB in this book, as an ingredient for flavouring a number of various dishes. Under the name of candied lemon-peel, it is cleared of the pulp and preserved in sugar, when it be- ; an excellent sweetmeat. ■ 182 THE DICTIONARY OF COOKERY. Lemon Pudding, Baked LEMON PUDDING, Baked.!/ Ingredients.—The yolks of 4 eggs, 4 I oz. of pounded sugar, 1 lemon, { lb. of btltter, puff-crust. Mode. —Beat the 'eggs to a froth; mix with them the sugar and warmed butter; stir these ingredi- ents well together, putting in the grated rind and strained juice of the lemon- peel. Line a shallow dish with puff- paste; put in the mixture, and bake in a moderate oven for 40 minutes; turn J the pudding out of the dish, strew over' it sifted sugar, and serve. Time.—40, minutes. Average cost, Wd. Sufficient for 5 or 6 persons. Seasonable at any time. LEMON PUDDING, Baked. Ingredients.—10 oz. of bread crumbs, 2 pints of nlilk, 2 oz. of butter, 1 lemon, i lb. of pounded sugar, 4 eggs, 1 table- spoonful of brandy. Mode.—Bring the milk to the boiling point, stir in the butter, and pour these hot over the bread crumbs; add the sugar and very nnely-min-jed lemon-peel; beat the eggs, and stir these in with the brandy to the other ingredients; put a paste round the dish, and bake for J hour. Time.— $ hour. Average cost, Is. 2d. Sufficient for 6 or 7 persons. Seasonable at any time. LEMON PUDDING, Baked (Very Bioh). Ingredients.—The rijd and juice of 2 large lemons, ^ lb. of loaf sugar, i pint of cream, the yolks of 8 eggs, 2 oz. of almonds, J lb. of butter, melted. Mode. —Mix the pounded sugar with the cream and add the yolks of eggs and the but- ter, which should be previously warmed. Blanch and pound the almonds, and put these, with the grated rind and strained juice of the lemons, to the other ingre- dients. Stir all well together; line a dish with puff-paste, put in the mixture, and bake for 1 hour. Time.—1 hour. A verage cost, 2s. Sufficient for 6 or 7 persons. Seasonable at any time. LEMON PUDDING, Boiled. Ingredients.—.J lb. of chopped suet, 5 lb. of bread crumbs, 2 small lemons, (5 oz. of moist sugar, ^ lb. of flour, 2 eggs, milk. Mode.—Mix the suet, bread crumbs, sugar, and flour well together, adding tho lemon-peel, which should be Lemon White Bauee very finely minced, and the juice, which should be strained. When these ingre- dients are well mixed, moisten with the eggs and sufficient milk to make the pudding of the consistency of thick bat- ter; put it into a well-buttered mould, and boil for 3£ hours; turn it out, strew sifted sugar over, and serve with wine sauce, or not, at pleasure. Time.—3J hours. Average cost, Is. Sufficient for 7 or 8 persons. Seasonable at any time. Note.—This pudding may also be baked, and will be found very good. It will take about 2 hours. LEMON PUDDING, Plain," Ingredients.—J lb. of flour, 6 oz. of lard or dripping, the juice of 1 large lemon, 1 teaspoonful of flour, sugar. Mode.— Make the above proportions of flour and lard into a smooth paste,- and roll it out to the thickness of about $ an inch. Squeeze the lemon-juice, strain it into a cup, stir the flour into it, and as much moist sugar as will make it into a stiff and thick paste; spread this mixture over the paste, roll it up, secure the ends, and tie the pudding in a floured cloth. Boil for 2 hours. Time.—2 hours. Average cost, Id. Sufficient for 5 or 6 persons. Seasonable at any time. LEMON SAUCE, for Boiled Fowl. Ingredients.—\ small lemon, j pint of melted butter. Mode.—Cut the lemon into very thin slices, and these again into very small dice. Have ready £ pint of melted butter, put in the lemon; let it just simmer, but not boil, and pour it over the fowls. Time.—1 minute to simmer. Average cost, 6d. Sufficient for a pair of large fowls. LEMON WHITE SAUCE, for Fowls, Fricassees, &c. Ingredients.—| pint of cream, the rind and juice of 1 lemon, ^ teaspoonful of whole white pepper, 1 sprig of lemon thyme, 3 oz. of butter, 1 dessertspoonful of flour, 1 teacupful of white stock; salt to taste. Mode.—Put the cream into a very clean saucepan (a lined one is best), with the lemon-peel, pepper, and thyme, and let these infuse for ^ hour, when simmer gently for a few minutes, or until there is a nice flavour of lemon. Strain it, and add a thickening of butter and THE Pl^TIOKART OF COOKERY. Lemon Sauce, for Sweet Puddings flour in the above proportions; stir this well in, and put in the lemon-juice at the moment of serving; mix the stock with the cream, and add a little salt. This sauce should not boil after the cream and stock are mixed together. Time.—Alto- gether, j hour. Average cost,Is. 6d. ■Sufficient, this quantity, for a pair of large boiled fowls. Note.—Where the expense of the cream is objected to, milk may be substituted for it. In this case, an additional des- sertspoonful,, or rather more, of flour must be added. LEMON SAUCE, for Sweet Pud- dings. Ingredients.—The rind and juice of 1 lemon, 1 tablespoonful of flour, 1 oz. of butter, 1 large wineglassful of sherry, 1 wineglassful of water, sugar to taste, the yolks of 4 eggs. Node..--Rub the rind of the lemon on to some lumps of sugar; Squeeze out the juice, and strain it; put the butter and flour into a saucepan, stir them over the fire, and when of a pale brown, add the wine, water, and strained lemon-juice. Crush the lumps of sugar that were rubbed on the lemon; stir these into the sauce, which should be very sweet. When these ingredients are well mixed, and the sugar is melted, put in the beaten yolks of 4 eggs; keep stirring the sauce until it thickens, when serve. Do not, on any account, allow it to boil, or it will curdle, and be entirely spoiled. Time.—Altogether, 15 minutes. Average cost, Is. 2d. Sufficient for 7 or 8 persons. LEMON SPONGE. Ingredients.—2 oz. of isinglass, 1J pint of water, J lb. of pounded sugar, the juice of 5 lemons, the rind of 1, the whites of 3 eggs. Mode.—Dissolve the isinglass in the water, strain it into a saucepan, and adoVthe sugar, lemon-rind, and juice. Boil the whole from 10 to 15 minutes; strain it again, and let it stand till it is cold and begins to stiffen. Beat the whites of the eggs, put them to it, and whisk the mixture till it is quite white; put it into a mould which has been previously wetted, and let it remain until perfectly set; then turn it out, and garnish it according to taste. Time. — 10 to 15 minutes. A verage cost, with the best isinglass, is. Sufficient to fill a quart mould. Seasonable at any time. Lemons, to Pickle LEMON SYBITP. Ingredients.—2 lbs. of loaf sugar, 2 pints of water, 1 oz. of citric acid, J drachm of essence of lemon. Mode.— Boil the sugar and water together for 1 hour, and put it into a basin, where let it remain till cold. Beat the citric acid to a powder, mix the essence of lemon with it, then add these two ingredients to the syrup; mix well, and bottle for use. Two tablespoonfuls of the syrup are sufficient for a tumbler of cold water, and will be found a very refreshing sum- mer drink. Sufficient.—2 tablespoonfuls of syrup to a tumblerful of cold water. LEMONS, to Pickle, with the Peel on.' lil. "-. •■<■-.) Ingredients. — 6 lemons, 2 quarts of boiling water; to each quart of vinegar allow h oz. of cloves, £ oz. of white pepper, 1 oz. of bruised ginger, 1 oz. of mace and chilies, 1 oz. of mustard-seed, J., stick of sliced horseradish, a few cloves of garlic. Mode.—Put the lemons into a brine that will bear an egg; let them remain in it 6 days, stirring them every day; have ready 2 quarts of boiling water, put in the lemons, and allow them to boil for 1hour; take them out, and let them lie in a oloth until perfectly dry and cold. Boil up sufficient vinegar to cover the lemons, with all the above ingredients, allowing the same propor- tion as stated to each quart of vinegar. Pack the lemons in a jar, pour over the vinegar, &C. boiling hot, and tie down with a bladder. They will be fit for use in about 12 months, or rather sooner. Seasonable.—This should be made from November to April. LEMONS, to Pickle, without the Peel. . Ingredients.—6 lemons, 1 lb. of fino salt; to each quart of vinegar, the same ingredients as in the last recipe. Mode. —Peel the lemons, slit each one down 3 times, so as not to divide them, and rub the salt well into the divisions ; place them in a pan, where they must remain for a week, turning them every other day; then put them in a Dutch oven before a clear fire until the salt has become perfectly dry; then arrange them in a jar. Pour over sufficient boil- ing vinegar to cover them, to which have been added the ingredients mentioned in THE DICTIONARY OP CfiQKERY. Lemoa. Wine | the foregoing recipe; .tie down closely, and in about 3 months they will be,fit for use. Seasonable— The, best time to make this is from November to April. ■ tNpte.—After this pickle has been made from 4 to 5 months, the liquor.may be strained and bottled, and will be found an excellent lemon ketchup. . . > i/.'j ti I::-..' ,.'li '. LEMON WINE. Ingredients.—T6 4i gallons of water allow the pulp of SO lemons, the rind of 25, 16 lbs. of loaf sugar, J oz. of isinglass, 1 bpttte of brandy. , J/ode.—Peel and slice the lemons, but use only the'rind of 25 of them, and put them into the cold water. .Let it stand 8 or 9 days, squeez- ing the lemons well every day; then strain the water off and put it into a cask with the sugar. Let it work some time, and when it has ceased working, put in the isinglass. Stop the cask down; in about six months put in the brandy and bottle the wine oft'. Season- able.—The best time to make this is in January or February, when lemons are best and cheapest. . . - ' •'"' :" "1 1 LEMONADE. Ingredients.—The rind of two lemons, the juice of 3 large or 4 small ones, J lb. of loaf sugar, 1 quart of boiling water. Mode. —Rub some of the sugar, in lumps, on 2 of the lemons until they have im- bibed all the oil from them, and put it with the remainder of the sugar into a jug; add the lemon-juice (but no pips), and pour over the whole a quart of boil- ing water. When the sugar is dissolved, strain the lemonade through a fine sieve or piece of muslin, and, when cool, it will be ready for use. The lemonade will be much improved by having the white of an egg beaten up in it; a little sherry mixed with it, also, makes this beverage much nicer. Average cost, 8d. per quart. LEMONADE, Nourishing. Ingredients.—1£ pint of boiling water, the juice of 4 lemons, the rinds of 2, h pint of sherry, 4 eggs, 6 oz. of loaf sugar. Mode.—Pare off the lemon-rind thinly, put it into a.jug with the sugar, and pour over the boiling water. Let it cool, then strain it; add the wine, lemon- juice, and eggs, previously well beaten, and also strained,, and the beverage will be ready for use. If thought desirable, Hjwsqn laf, Eggs the quantity of sherry and water could be i lessened, and inilk substituted for them. To obtain the flavour of the lemon-rind properly, a few lumps of the i sugar should be rubbed over it, until some of the yellow is absorbed. Time. —^Altogether 1 hour to make it. Average cost, \s, 8d. Sufficient to make 2| pints of lemonade. Seasonable at any time. .Y.T.iai. fiunupu LETTUCES. These form one of the principal ingre- dients to summer salads; they should bo blanched, and bo eaten young. They are seldom served in any other way, but may be stewed and sent to table in a good brown gravy flavoured with lemon-juice. In preparing them for a salad, carefully wash them free from dirt, pick off all the decayed and outer leaves, and dry them thoroughly by shaking them in a cloth. Cut off the stalks, and either halve or cut the lettuces into small pieces. The man- ner of cutting them up entirely depends on the salad for which they are intended. In France, the lettuces are sometimes merely wiped with a cloth and not washed, the cooks there declaring that the act of washing them injuriously affects the pleasant crispness of the plant: in this case scrupulous attention must be paid.to,each leaf, and the grit thoroughly wiped away. Average coxt, when cheapest, Id. each. Sufficient.— Allow 2 lettuces for 4 or 5 persons. Seasonable from March to the end of August, but may be had all the year. itj'co Jin:* In families where, there, is a nursery, the mistress of the. house often partakes .of the meal, with the children, and makes it her luncheon. In the summer, a few dishes of, fresh fruit should be added to the luncheon, or, instead of this, a compete of fruit or fruit tart, qr pudding. MACAEONI, as usually served in with the CHEESE COTJBSB.'' Ingredients.—J-lb. of pij 1 lb. of butter, 6 oz. of Cheshire cheese, pepper ai 1 pint of milk, 2 pints of water, bread crumbs. Mmle.—Put the milk and water into a saucepan with sufficient salt to flavour it; place it on the fire, and, when it boils quickly, drop in the macaroni. Keep the water boiling until it is quite tender; drain the macaroni, and put it into a deep dish. Have ready the grated cheese, either Parmesan or, Cheshire; sprinkle it amongst the macaroni and some of the buffer out into small pieces,, reserving some of the cheese for the top layer. Season with a little pepper, and cover the top layer of cheese with some very fine bread crumbs. Warrn,, without oiling, the remainder of the butter, and. pour it gently over the bread crumbs.. Place the dish before a bright fire to brown the crumbs; turn it once or twice,. that it may be equally coloured,. and serve very hot. The top of the macaroni mav be browned with a salamander, which is even better than , placing it before the fire, as the process is more expeditious; but should never ba browned in the oven, as the butter would oil, and so impart a very disagreeable^ flavour to 'the'dTshv In" %oilin{* tfie'maca^1 roni, let it bo perfectly tender but firm, no part beginning to melt, and the form entirely preserved. It may be boiled in.. plain water, with a little salt instead of using milk, but should then have a siuaili piece of butter mixed with it. Time.—- 1 to 1^ hour to boil the macaroni, 5 minutes to brown it before the fire, i Avemtfe cost. Is. Qd. Sufficient for fi ■ or7 persons. Seanmablt at any time. .-. Note:—Riband macaroni maybe dressed in the same manner, but does not require' boiling so long a time, i '-' '"" Ingredients.—\ lb. of pipe or riband, macaroni, J pint of milk, \ pint of veal or beef gravy, the yolks of 2 eggs, 4 table- spoonfuls of cream, 3 oz. of grated Par- ( mesan or Cheshire cheese, 1 oz. of butter. Mode.— Wash the macaroni, and boil it in the gravy and milk until quite ten- der, without being broken. Brain it, and put it into rather a deep, dish. Beat the, yolks of the eggs with the cream nnor 2 tablespoonfnls of the liquor the maca- roni was boiled in; make this sufficiently > hot to thicken, but do not allow it to 1 boB; pour it « over the macaroni, over which sprinkle the grated cheese and the butter broken into small pieces; brown with a salamander, or before the fire, and serve. Time.—1 to 1^ hour to boil the'' macaroni, 5 minutes to thicken the eggs and cream, 6 minntes to brown. Average' cost, Is. 2d. Syfficieni for 3 or 4 persons. Seasonableat any time. THE DICTIO^ABY 0F COOKEEY. Macaroni Padding, Sweet in. Ingredients.—$ lb. of pipe macaroni, .] pint of brown gravy No. 436, 6 oz. of grated Parmesan cheese. Mode.—Wash the macaroni, and boil it in salt and water until quite tender; drain it, and put it into rather a deep dish. Have' ready a pint of good brown gravy, pour it hot over the macaroni, and send it to table with grated Parmesan served on a separate dish. When the flavour is liked, a little pounded mace may be added to1 the water in which the macaroni is boiled; but this must always be sparingly added, as it will impart a very strong flavour. Time.—l to lA/hour to boil the macaroni. Average cost, "with the gravy and cheese, lj. 3d. Sufficient for 3 or 4 persons. Seasonable at any time. MACABONI, Sweet Pudding, Ingredients:—oz. of macaroni, 2 pints of milk, the rind of A lemon, 3 eggs, sugar and grated nutmeg to taste, 2 tablespoon- fuls of brandy. Mode.— I'ut the maca- roni, with a pint of the milk, into a saucepan with the lemon-peel, and let it simmer gently until the macaroni is tender: then put it into a pie-dish with- out the peel; mix the other pint of milk with the eggs; stir these well together, adding the sugar and brandy, and pour the mixture over the macaroni. Grate a little nutmeg over the top, and bake in a moderate oven for A hour. To make this pudding look nice, a paste should be laid round the edges of the dish, and, for variety, a layer of preserve or marmalade may be placed on tho macaroni: in this case, omit the brandy. Time.—1 hour to simmer the macaroni; A hour to bake thepudding. Average cost, lid. Sufficient for 5 or 6 persons. Seasonable at any time. MACARONI SOTJTP. frt.'V. Ingredients.—3 oz. of macaroni, apiece of butter the size of a walnut, salt to taste, 2 quarts of clear stock. Mode.— Throw the macaroni and butter into boil- ing water, with a pinch of salt, and simmer for A an hour. When it is tender, drain and cut it into thin rings or lengths, and drop it into the boiling stock. Stew gently for 15 minutes, and serve grated Parmesan cheesewith it. Timc.—$ to 1 hour. A verage cost, Is. per quart. Season- able all the year. Sufficient for 8 persons. Maefegiel1 MACARONI, a Sweet Dish of. Ingredients.—\ lb. of macaroni, U pint of milk, the rin d of A lemon, 3 oz. of lump sugar, J pint of custard. Modex—»Put the milk into a saucepan, with the lemon- peel and sugar; bring it to the boiling- point, drop in the macaroni, and let it gradually swell over a gentle fire, but do not allow the pipes to break. The form should be entirely preserved ; and, though tender, should be firm, and not soft, with' no part beginning to melt. Should the milk dry away before the macaroni is sufficiently swelled, add a little more^ -Make a custard, place the macaroni on a dish, and pour the custard over the hot macaroni; grate over it a little nutmeg, and, when cold, garnish the dish with slices of candied citron. Time.—From 40 to 50 minutes to swell the macaroni. Average cost, with the oustard, ls> Suffi- cient for i or 5 persons. Seasonable at anytime. - ( > - '•■■n .r\ >U 1 r\ \%<» >«. . . ,•>.:. . >i >p:. MACAROONS. Ingredients.—A lb. of sweet almonds, A, lb. of sifted loaf sugar^^th^, whitesj of three eggs, wafer paper. Mode.-^- Btanch, skin and dry the almonds, and pound them well with a little orange flower or plain water, then add the sifted sugar and the whites of the eggs, which should be beaten to a stiff froth, and mix all the ingredients well together. When the paste looks soft, drop it at equal dis- tances from a biscuit syringe on to sheets of wafer paper' put a strip of almond on the top of each; strew some syrup over, and bake the macaroons in rather a slow oven, of a light brown eolouV. When hard and set, they are done. They must not be allowed to get very brown, as that would spoil their appearance. If tho cakes when baked, appeal heavy, add a little more white of egg, which should be well whisjted up belbreTit'is^udded to thet<|ttar>isgiiedi#n|«< o Timte.—From 15 to 20 minutes. Average cost, Is. 8d. P6^--.. ,, 1". J. , . MACKEREL.. In choosing this fish, purchasers should, to a great extent; be regulated by the brightness of its appearance. If it have a transparent, silvery hoe, the flesh is good; but if it be red about the head, it is stale.-i / THE DICTIONARY OF COOKERY. Mackerel, Baked MACKEREL, Baked. Ingredients.-—4 middling-sized macke- rel, a nice delicate forcemeat, 3 oz. of butter; pepper and salt to taste. Mode. —Clean the nsli, take out the roes, and till up with forcemeat, and sew up the slit. Flour, and put them in a dish, heads and tails alternately, with the roes; and, between each layer, put some little pieces of butter, and pepper and salt. Bake for J an hour, ana either serve with plain melted butter or a maitre oCMtel sauce. Time.-—^ hour. Average cost for this quantity, Is. Wd. Seasonable from April to July. Sufficient for 6 per- sons. Note.—Baked mackerel may be dressed in the same way as baked herrings, and may also be stewed in wine. MACKEBEL, Boiled. Ingredients.—lib. of salt to each gal- lon of water. Mode.—Cleanse the inside of the fish thoroughly, and lay it in the kettle with sufficient water to cover it with salt as above ; bring it gradually to boil, skim well, and simmer gently till done; dish them on a hot napkin, heads and tails alternately, and garnish with fennel. Fennel sauce and plain melted butter are the usual accompaniments to boiled mackerel; but caper or anchovy sauce is sometimes served with it. Time. —After the water boils, 10 minutes; for large mackerel, allow more time. Ave- rage cost, from id. Seasonable from April to July. Note.—When variety is desired, fillet the mackerel, boil it, and pour over pars- ley and butter; send some of this, besides, in a tureen. MACKEBEL, Broiled, Ingredients.—Pepper and salt to taste, a small quantity of oiL Mode.—Mackerel should never be washed when intended to be broiled, but merely wiped very clean and dry, after taking out the gills and insides. Open the back, and put in a little pepper, salt, and oil; broil it over a clear fire, turn it over on both sides, and also on the back. When sufficiently cooked, the flesh can be detached from the bone, which will be in about 10 minutes for a small mackerel. Chop a little parsley, work it up in the butter, with pepper and salt to taste, and a squeezo of lemon-juice, and put it in Maigre Soup the back. Serve before the butter is quite melted, with a maitre d'hStel sauce in a tureen. Time. —Small mackerel 10 minutes. Average cost, from id. Seasonable from April to July. MACKEBEL, Fillets of. Ingredients.—2 large mackerel, 1 oz. butter, 1 small bunch of chopped herbs, 3 tablespoonfuls of medium stook, 3 table- spoonfuls of bechamel; salt, cayenne, and lemon-juice to taste. Mode.—Clean the fish, and fillet it; scald the herbs, chop them fine, and put them with the butter and stock into a stewpan. Lay in the mackerel, and simmer very gently for 10 minutes; take them out, and put them on a hot dish. Dredge in a little flour, add the other ingredients, give one boil, and pour it over the mackerel. Time. —20 minutes. Average cost for this quantity, lj. 6d. Seasonable from April to July. Sufficient for 4 persons. Note.—Fillets of mackerel may be covered with egg and bread crumbs, and fried of a nice brown. Serve with maitre d'hStel sauce and plain melted butter. MACKEBEL, Pickled. Ingredients.—12 peppercorns, 2 bay- leaves, J pint of vinegar, 4 mackerel. Mode.—Boil the mackerel, and lay them in a dish; take half the liquor they were boiled in; add as much vinegar, pepper- corns, and bay-leaves; boil for 10 minutes, and when cold, pour over the fish. Time. —5 hour. Average cost, Is. 6d. MACKEBEL, Potted. Ingredients. —Mackerel, a blade of mace, cayenne, salt, and 2 oz. or more butter, according to the quantity of mackerel. Mode.—Any remains of cooked mackerel may be potted as follows; pick it well from the bones, break it into very small pieces, and put into a stewpan with the butter, pounded mace, and other in- gredients; warm it thoroughly, but do not let it boil; press it into potting pots and pour clarified butter over it. MAIGBE SOUP (i.e., Soup with- out Meat). Ingredients. — 6 oz. butter, 6 onions sliced, 4 heads of celery, 2 lettuces, a small bunch of parsley, 2 handfuls of spinach, 3 pieces of bread-crust, 2 blades of mace, salt and pepper to taste, the THE DICTIONARY OF COOKERY. Maize, Boiled yolks of 2 eggs, 3 teaspoonfuls of vinegar, 2 quarts of water. Mode.—Melt the butter in a stewpan, and put in the onions to stew gently for 3 or 4 minutes; then add the celery, spinach, lettuces, and parsley, cut small. Stir the ingredients well for 10 minutes. Now put in the water, bread, seasoning, and mace. Boil gently for 1J hour, and, at the moment of serving, beat in the yolks of the eggs and the vinegar, but do not let it boil, or the eggs will curdle. Time.—2 hours. Average cost, 6d. per quart. Seasonable all the year. Sufficient for 8 persons. MAIZE, Boiled. Ingredients.—The ears of young and green Indian wheat; to every J gallon of water allow 1 heaped tablespoonful of salt. Mode.—This vegetable, which makes one of the most delicious dishes brought to table, is unfortunately very rarely seen in Britain; and we wonder that, in the gardens of the wealthy, it is not invariably cultivated. Our sun, it is true, possesses hardly power sufficient to ripen maize; but, with well-prepared ground, and in a favourable position, it might be sufficiently advanced by . the beginning of autumn to serve as a vege- table. The outside sheath being taken off and the waving fibres removed, let the ears be placed in boiling water, where they should remain for about 25 minutes (a longer time may bo necessary for larger ears than ordinary); and, when sufficiently boiled and well drained, they may be sent to table whole, and with a piece of toast underneath them. Melted butter should be served with them. Time. — 25 to 35 minutes. Average tost.—Seldom bought. Sufficient 1 ear for eaoh person. Seasonable in autumn. MALT WINE. Ingredients.—5 gallons of water, 28 lbs. of sugar, 6 quarts of sweet-wort, 6 quarts of tun, 3 lbs. of raisins, h lb. of candy, 1 pint of brandy. Mode.—Boil the sugar and water together for 10 minutos; skim it well, and put the liquor into a conve- nient-sized pan or tub. Allow it to cool; then mix it with the sweet-wort and tun. Let it stand for 3 days, then put it into a barrel; here it will work or ferment for another three days or more; tfien bung up the cask, and keep it undisturbed for 2 or 3 months. After this, add the raisins (whole), the candy, and brandy, March—Bills of Pare and, in 6 months' time, bottle the wino off. Those who do not brew, may pro- cure the sweet-wort and tun from any brewer. Sweet-wort is the liquor that leaves the mash of malt before it is boiled with the hops; tun is the new beer after the whole of the brewing operation has been completed. Time.—To be boiled 10 minutes; to stand 3 days after mix- ing; to ferment 3 days; to remain in the cask 2 months before the raisins are added; bottle 6 months after. Season- able.—Make this in March or October. MANNA KBOTJT PUDDING. Ingredients. — 3 tablespoonfuls of manna kroup, 12 bitter almonds, 1 pint of milk, sugar to taste, 3 eggs. Mode.— Blanch and pound the almonds in a mortar; mix them with the manna kroup ; pour over these a pint of boiling milk, and let them steep for about J hour. When nearly cold, add sugar and the well-beaten eggs; mix all well toge- ther; put the pudding into a buttered dish, and bake for £ hour. Time.—J hour. Average cost, 8d. ' Sufficient for 1 or 5- persons. Seasonable at any time. MABCH-BILLS OF FAKE. Dinner for 18 persons. „ v f 1 f i Course,. Turtle or Mook Turtle Soup, removed by , . Salmon and dressed I Cucumber. Vase of Flowers. «■ Spring Soap, \ removed by a | - Boiled Turcot and Lobster' ft ■ 6au.ce. | Entrees. Fricasseed Chicken. Yase of Flowers, Larded Sweetbreads. 192 THE DICTIONARY OF COOKERY. March—Bills of Fare Second Course. Fore-quarter of Lamb. n 2. ta Braised Capon. 2 a Vase of 3 & Flowers. i 5'H D-O O 3 Boast Fowls. fiump of Beef a la Jardiniere. Dinner for 12 persons. First Course. — White soup; clear gravy soup; boiled salmon, shrimp sauce, and dressed cucumber; baked mullets in paper cases. Entries.—Filet de bosuf and Spanish sauce ; larded sweetbreads; rissoles; chicken patties. Second Course. —Roast fillet of veal and Bechamel sauce; boiled leg of lamb; roast fowls, .garnished with water-cresses; boiled ham, garnished with carrots and mashed turnips; vegetables—sea-kale, spinach, or brocoli. Third Course. — Two duck- lings; guinea-fowl, larded; orange jelly; Charlotte Russe; coffee cream; ice pudding; macaroni with Parmesan cheese; spinach, garnished with crou- tons; dessert and ices. Dinner for 10 persons. First Course.—Macaroni soup; boiled turbot and lobster sauce; salmon cutlets. Entries.—Compfite of pigeons; mutton cutlets and tomato sauce. Second Course. —Roast lamb; boiled half calf s head, tongue, and brains; boiled bacon-cheek, garnished with spoonsfuls of spinach; vegetables. Third Course.—Ducklings; March—Bills of Fare plum-pudding; ginger cream; trifle; rhubarb tart; cheesecakes; fondues, in cases; dessert and ices. Dinner for 8 persons. First Course.—Calf s-head soup ; brill and shrimp sauce; broiled mackerel a la Maitre d'Hfitel. Entrees.—Lobster cut- lets; calf's liver and bacon, aux fines herbes. Second Course.—Roast loin of veal; two boiled fowls a la Bechamel; boiled knuckle of ham; vegetables— spinach or brocoli. Third Course.-—-Wild ducks; apple custards; blancmange; lemon jelly; jam sandwiches; ice pud- ding; potatoes a la Maitre d'Hfitel; des- sert and ices. Dinner for 6 persons. First Course.—Vermicelli soup; soles a la Creme. Entries.—Veal cutlets; small vols-au-vent. Second Course.— Small saddle of mutton ; half calf s head; boiled bacon-cheek, garnished with Brus- sels sprouts. Third Course. — Cabinet pudding; orange jelly; custards, in glasses; rhubarb tart; lobster salad; dessert. First Course.—Julienne soup; baked mullets. Entries. — Chicken cutlets; oyster patties. Second Course.— Roast lamb and mint sauce; boiled leg of pork; pease pudding; vegetables. Third Course. —Ducklings; Swiss cream; lemon jelly; cheesecakes; rhubarb tart; maca- roni; dessert. First Course. — Oyster soup; boiled salmon and dressed cucumber. Entries. —Rissoles ; fricasseed chicken. Second Course. — Boiled leg of mutton, caper sauce; roast fowls, garnished with water- cresses; vegetables. Third Course.— Charlotte aux pommes; orange jelly; lemon cream; souffle* of arrowroot; sea- kale; dessert. First Course. — Ox-tail soup; boiled mackerel. Knirles. — Stewed mutton kidneys; minced veal and oysters. Second Course.—Stewed shoulder of veal; roast ribs of beef and horseradish sauce; vegetables. Third Course.-—Ducklings; tartlets of strawberry jam; cheesecakes; Gateau do Riz; carrot pudding; sea- kale; dessert. Third Course. Guinea-Fowls, larded, -£ removed by j» -» Cabinet Pudding, js^j Wine Jelly. Vase of Flowers.: Italian Cream. £g Ducklings, « g removed by ' Ingredients.—To each peek of mush- rooms J lb. of salt; to each quart of Mushroom Ketchup mushroom-liquor $ ot. of cayenne, h oz. of allspice, J oz. of ginger, 2 blades of pounded mace. Mode.—Choose full- grown mushroom flaps, and take caie they are perfectly fresh gathered when the weather is tolerably dry; for, if they are picked during very heavy rain, the ketchup from which they are made is liable to get musty, and will not keep long. Put a layer of them iu a deep pau, sprinkle salt over them, and then another layer of mushrooms, and so on alter- nately. Let them remain for a few hours, when break them up with the hand; put them in a niee cool place for 3 days, occasionally stirring and mashing them well, to extract from them as much juice as possible. Now measure the quantity of liquor without straining, and to each quart allow the above proportion of spices, &c. Put all into a stone jar, cover it up very olosely, put it in a saucepan of boiling wator, set it over the fire, and let it boil for 3 hours. Have ready a nice clean stewpan; turn into it the contents of the jar, and let the whole simmer very gently for ^ hour; pom- it into a jug, where it should stand in a cool place till the next day; then pom- it off into another jug, and strain it into very dry clean bottles, and do not squeeze the mushrooms. To each pint of ketehu) > add a few drops of brandy. Be careful not to shake the contents, bu{ leave all the sediment behind in the jug,; cork well, and either seal or rosin the corkr so as perfectly to excludethe air. When a very clear bright ketchup is wanted, tho liquor must be strained through a very fine hair-sieve, or flannel bag, afterit has been very gently poured off; if the opera- tion is not successful, it must be repeated until you have quite a clear liquor. It should be examined occasionally, and it' it is spoiling, should be reboiled with a few peppercorns. Seasonable from the beginning of September to the middle of October, when this ketchup should be made. 'Note.—This flavouring ingredient, if genuine and well prepared, is one of tho most useful store sauces to the experienced cook, and no trouble shonld be spared in its preparation. Double ketchup is made by reducing the liquor to half the quan- tity; for example, 1 quart must be boiled down to 1 pint. This goes farther than ordinary ketchup, as so little is required to flavour a good quantity of gravy. 202 THE DICTIONARY OF COOKERY. Mushroom Powder Mushroom Sauce, White The sediment may also be bottled for immediate use, and will be found to answer for flavouring thick soups or gravies. MUSHHOOM POWDER (a valu- able addition to Sauces and Gravies, when fresh Mushrooms are not obtainable). Ingredients.—h peek of large mush- rooms, 2 onions, 12 cloves, \ oz. of pounded mace, 2 teaspoonfuls of white pepper. Mode.—Peel the mushrooms, wipe them perfectly free from grit and dirt, remove the black fur, and reject all those that are at all worm-eaten; put them into a stewpan with the above ingredients, but without water; shake them over a clear fire, till all the liquor is dried up, and be careful not to let them burn; arrange them on tins, and dry them in a slow oven; pound them to a fine powder, which put into small dry bottles; cork well, seal the corks, and keep it in a dry place. In using this powder, add it to the gravy just before serving, when it will merely require one boil-up. The flavour imparted by this means to the gravy, ought to be exceed- ingly good. Seasonable.—This should be made in September, or at the beginning of October. Note.—If the bottles in which it is stored away are not perfectly dry, as, also, the mushroom powder, it will keep good but a very short time. MUSHROOM SAUCE, very rich and good, to serve with Fowls or Rabbits. Ingredients. — 1 pint of mushroom- buttons, salt to taste, a little grated nut- meg, 1 blade of pounded mace, 1 pint of cream, 2 oz. of butter, flour to thicken. Mode.—Rub the buttons with a piece of flannel and salt, to take off the skin; cut off the stalks, and put them in a stewpan with the above ingredients, previously kneading together the butter and flour; boil the whole for about ten minutes, stirring all the time. Pour some of the sauce over the fowls, and the remainder serve in a tureen. Time. —10 minutes. Average cost, 2s. Suffi- cient to serve with a pair of fowls. Sea- sonable from August to October. MUSHROOM SAUCE, Brown, to serve with Roast Meat, &c. Ingredients.—^ pint of button mush- rooms, J pint of good beef gravy, 1 table- spoonful of mushroom ketchup (if at hand), thickening of butter and flour. Mode.—Put the gravy into a saucepan, thicken it, and stir over the fire until it boils. Prepare the mushrooms by cutting off the stalks, and wiping them free from grit and dirt; the large flap mushrooms cut into small pieces will answer for a brown sauce, when the buttons are not obtainable; put them into the gravy, and let them simmer very gently for about 10 minutes; then add the ketchup, and serve. Time.—Rather more than 10 minutes. Seasonable from August to October. Note.—When fresh mushrooms are not obtainable, the powder may be used as a substitute for brown sauce. MUSHROOM SAUCE, White, to serve with Boiled Fowls, Cut- lets, &c. Ingredients.—Rather more than ^ pint of button mushrooms, lemon-juice, and water, 1 oz. of butter, ^ pint of Bechamel, J teaspoonful of pounded sugar. Mode. —Turn the mushrooms white by putting them into lemon-juice and water, having previously cut off the stalks and wiped them perfectly free from grit. Chop them, and put them in a stewpan with the butter. When the mushrooms are softened, add the Bechamel, and simmer for about 5 minutes; should they, how- ever, not be done enough, allow rather more time. They should not boil longer than necessary, as they would then lose their colour and flavour. Rub the whole through a tammy, and serve very hot. After this, it should be warmed in a bain marie. Time. — Altogether $ hour. Average cost, Is. Seasonable from August to October. MUSHROOM SAUCE, White, to serve with Boiled Fowls, Cut- lets, &c. (a more simple Method). Ingredients.—J pint of melted butter, made with milk, J pint of button mush- rooms, 1 dessertspoonful of mushroom ketchup, if at hand; cayenne and salt to taste. Mode.—Make the melted butter with milk, and add to it the mushrooms, THE DICTIONARY OF COOKERY. 203 Mushrooms, Baked which must be nicely cleaned, and free from grit, and the stalks cut off. Let them simmer gently for about 10 mi- nutes, or until they are quite tender. Put in the seasoning and ketchup; let it just boil, when serve. Time.—Rather more than 10 minutes. Average cost, 8d. Seasonable from August to October. MUSHROOMS, Baked (a Break- fast, Luncheon, or Supper Dish). Ingredients. — 16 to 20 mushroom- flaps, butter, pepper to taste. Mode.— For this mode of cooking, the mushroom- flaps are better than the buttons, and should not be too large. Cut off a por- tion of the stalk, peel the top, and wipe the mushrooms carefully with a piece of flannel and a little fine salt. Put them into a tin baking-dish, with a very small piece of butter placed on each mush- room ; sprinkle over a little pepper, and let them bake for about 20 minutes, or longer should the mushrooms be very large. Have ready a very hot dish, pile the mushrooms high in the centre, pour the gravy round, and send them to table quickly, with very hot plates. Time.— 20 minutes; large mushrooms, h hour. Average cost, Id. each for large mush- room-flaps. Sufficient for 5 or 6 persons. Seasonable. — Meadow mushrooms in September and October; cultivated mushrooms may be had at any time. MUSHROOMS, Broiled (a Break- fast, Luncheon, or Supper Dish). Ingredients.—Mushroom-flaps, pepper and salt to taste, butter, lemon-juice. Mode. — Cleanse the mushrooms by wiping them with a piece of flannel and alittlesalt; cut off a portion of the stalk, and peel the tops; liROTT.ED MusnaooMs. broil them over a clear fire, turning them once, and arrange them on a very hot dish. Put a small piece of butter on each mushroom, season with pepper and salt, and squeeze over them a few drops of lemon-juice. Place tho dish before the tire, and when the butter is melted, serve very hot and quickly. Moderate-sized flaps are better suited to this mode of cooking than the buttons: the latter are better in stews. Time.— 10 minutes for medium-sized mushrooms. Mushrooms, to Preserve. Average cost, Id. each for large mush- rooms. Sufficient—Allow 3 or 4 mush- rooms to each person. Seasonable.— Meadow mushrooms in September and October; cultivated mushrooms may be had at any time. MUSHROOMS, Dried. Mode.—Wipe them clean, take away the brown part, and peel off the skin; lay them on sheets of paper to dry, in a cool oven, when they will shrivel con- siderably. Keep them in paper bags, which hang in a dry place. When wanted for use, put them into cold gravy, bring them gradually to simmer, and it will be found that they will regain nearly their usual size. MUSHROOMS, Pickled. Ingredients. — Sufficient vinegar to cover the mushrooms; to each quart of mushrooms, 2 blades of pounded mace, 1 oz. of ground pepper, salt to taste. Mode.—Choose some nice young button mushrooms for pickling, and rub off the skin with a piece of flannel and salt, and cut off the stalks; if very large, take out the red inside, and reject the black ones, as they are too old. Put them into a stew- pan, sprinkle salt over them, with pounded mace and pepper in the above proportion; shake them well over a clear fire until the liquor flows, and keep them there until they are all dried up again; then add as much vinegar as will cover them ; just let it simmer for 1 minute, and store it away in stone jars for use. When cold, tie down with bladder and keep in a dry place: they will remain good for a length of time, and are gene- rally considered delicious. Seasonable.— Make this the same time as ketchup, from the beginning of September to the middle of October. MUSHROOMS, to Preserve. Ingredients.—To each quart of mush- rooms, allow 3 oz. butter, pepper and salt to taste, the juice of 1 lemon, clari- rified butter. Mode.—Peel the mush- rooms, put them into cold water, with a little lemon-juice ; take them out and dry them very carefully in a cloth. Put the butter into a stewpan capable of holding the mushrooms; when it is melted, add the mushrooms, lemon- juice, and a seasoning of pepper and salt; draw them down over a slow fire, and let them remain until their liquor is THE DICTIONARY 1 OF ■ C0OKEHYL BfenHrimnm, Stewed boiled away, and they have become quite dry, but be careful in not allowing them to stick to the bottom of the stewpan. When done, pulrthem itito pbts, ana' pour over the top clarified butter. If wanted for immediate use, they will keep good a few days without being co- vered over. To re-warm them, put the mushrooms into a stewpan, strain the butter from them, and they will be ready for use. Average cost, Id. eaoh. Seasonable.—Meadow mushrooms in Sep- tember and October; cultivated mush- rooms may bo had at any time. MUSHROOMS, Stewed, Ingredients.— ] pint mushroom-but- tons, 3. ok. of fresh butter, white pepper and salt to taste, lemon-juice, 1 tea- spoonful of flour, - cream or milk, | tea- Bpoonful of grated nutmeg. 'Mode. —Cut otf the ends of the stalks, and pare neatly a pint of mushroom-buttons; put them ioto a basin of water, with a little lemon juice, as they are done. When all are prepared, take them from the water, with the hands, to avoid the,sedi- ment, and put them into a stewpan with the fresh butter, white pepper, salt, and the juice of \ lemon; cover the pan closely, and let the mushrooms stow gently from 20 to 25 minutes; then thicken the butter with tbo above pro- portion of flour, add gradually suffi- cient cream, or cream and milk, to make the sauce of a proper consistency, and put in the grated nutmeg. If the mushrooms are not perfectly tender, stew them for 5- minute3 longer, remove every particle of butter which may bo floating on the top, and serve. Time.— 3 hour. Arentge cost, from 'M. to 2.5. per pint. Sufficient for 5 or f! persons. Seasonable.—Meadow mushrooms in Sep- tember and October. tp.n-.nil p MTTSHKOOMS, Stewed, in Gravy. Ingredients.—1 pint of mushroom-but- tons, 1 pint of brown gravy, $ teaspoon- ful of grated nutmeg, cayenne and salt to taste. Mode.—Make a pint of brown gravy, cut nearly all the stalks away from the mushrooms and peel the tops; put them into a stewpan, with the gravy, and simmer them gently from 20 minutes to i hour. Add the nutmeg and a season- ing of cayenne and salt, and serve very hot. Time.—20 minutos to ^ hour. Average cost, 9(2. to 2s. per pint." Sufficient for 5 Mustard, Tartar or 6 persons. Seasonable. MeaddW mushrooms in September and October. MUSTARD, How to Mix*^','! '.»«;[*• Ingredients.—Mustard, salt and water. Mode. — Mustard should be mixed with water that has been boiled and al- lowed ' to cool; hot water destroys its essential properties, and raw cold water might cause it to ferment. Put the mustard into a cup, with a small pinch of salt, and mix with it very gradually suf- ficient boiled water to make it drop from the spoon without being watery. Stir and mix well, and rub the lumps well down with the back of la spoon, as well- j mixed mustard should be perfectly free ! from these. The mustard-pot should not be more than hau-full, or rather less if I it will not be usef! for a day or two, as it ! is so much better when it is freshly , mixed. MUSTARD, :Indian, an excellent Relish to Bread and Butter, or any oold Meat. Ingredients.—\ lb. of the best mustard, i \ lb. of flour, ioz. of salt, 4 shalots, 4 'tablespoonfuls of vinegar, 4 tablespoon- fuls of ketchup, J bottle of anchovy sauce. Mode.-—Put the mustard, flour, '. and salt into a basin, and make them ; into a stiff paste with boiling water. Boil the shalots with the vinegar, ket- chup, and anchovyisauce, for 10 minutes, and pour the whole, boiling, over the mixture in the basin; stir well, and re- duce it to a proper thickness; put it into a bottle, with a bruised shalot at the , bottom, and store away for use. This- makes an excellent relish, and if pro- perly prepared will keep for years. MUSTARD, Tartar. Ingredients. — Horseradish vinegar, cayenne, .J a teacupful of mustard. Mode. —Have ready sufficient horseradish vine- gar to mix with the above proportion of mustard; put the mustard into a oup, with a slight seasoning of cayenne; mix it perfectly smooth with the vinegar, adding this a little at a time; rub down with the back of a spoon any lumps that may appear, and do net let it be too- thin. Mustard may be flavoured in various ways, with Tarragon, shalot, celery, and many other vinegars, herbs, spices, THE mOTIONAKY OF COOKEBT. Mutton, MUTTON. '■' • ■ Almost every large 'city has a parti- cular manner of cutting up, ort as it is called, dressing the carcase. In tohdon this process is very simple, and as our butchers have found that much skewer- ing back, doubling one part over another, or scoring the inner cuticle or fell, tends to spoil the meat and shorten the time it would otherwise keep, they avoid all such, treatment entirely. The carcase when flayed (which operation is per- formed while yet warm), the sheep whan rflriu»g>j up and the head re- moved, pre- sents the p r o fi 1 « shown in our cut; the small numeral s i ndi eating the parts or joints into which one- half of the animal is out. After separating the hind from the fore quar- ters, with eleven ribs to the lat- ter, the quarters are usually subdivided ia the man- ner shown side of jiuTTOir, suowixG in the the bbvbral joints. sketch, in jHtejeoiv xlaii which the soveral joints are defined by the inter- vening linos and figures. Hind quarter: No. 1, the leg; 2, the loin —the two, when cut in one piece, being called the saddle. Fore quarter: No. 3, the shoulder; 4 and 6 the neck; No. 5 being called, for distinction, the scrag, which is generally afterwards separated from 4, the lower and better joint; No. (i, the breast. The haunch of mutton, so often served at public dinners and special entertainments, comprises all the leg and so much of the loin, short of the Mutton, to cook a Breast of ribs or lap, as is indicated on the upper part of the carcase by a dotted line*' •/"•(■ MUTTON, Baked Minced. , [Cold Mkat Cookkiu.] lwgrali-enls:— The remains of any joint of oold roast mutton, 1 or 1 onions, 1 bunch of savoury herbs, pepper and salt to taste, 2 blades of pounded mace or nutmeg, 1 teacupful of sjravy, mashed pota- toes. Mode. — Mince an onion rather fine, and fry it a light-brown colour; add the herbs and mutton, both of which should be also finely minoed and well mixed; season with pepper and salt, and a little pounded mace or nutmeg, and moisten with the above proportion of gravy. Put a layer of mashed potatoes at the bottom of a dish, then the mutton, and then another layer of potatoes, and bake for about \ hour. Time.—^ hour. Average cost, exclusive of the meat, id. Seasonable at any time. ,,. Note.—If there should be a largo quan- tity of meat, use 2 onions instead of 1. MUTTON, Boiled Breast of, and Caper Sauoe. j lngrtdients.—Breast of mutton, bread : crumbs, 2 tablespoonfuls of minced sa- ; voury herbs (put a large proportion of j parsley), pepper and salt to taste. Mode. 1 —Gut off the superfluous fat; bone the meat; sprinkle over a layer of bread ; crumbs, minced herbs, and seasoning; . roll, and bind it up firmly. Boil gently for 2 hours, remove the tape, and serve with caper sauce, a little of which should be poured over the meat. Time.—2 hours. Average cost, 6W. per lb. Sttjjuuent for 4 or 5 persons. Reasonable all the year. MUTTON, an excellent way to cook a Breast of. Ingredients. — Breast of mutton, 2 onions, salt and pepper to taste, flour, a bunch of savoury herbs, green peas. Mode. — Cut the mutton into pieces I about 2 inches square, and let it be tolerably lean; put it into a stewpan, with a little fat or butter, and fry it of a nice brown; then dredge in a little flour, slice the onions, and put it with the herbs in the stewpan; pour in sufficient wstarjufl to cover the meat, and simmer the whole gently until the mutton is tender. Take out the meat, strain, and skim off all the fat from the gravy, and 20G THE DICTIONARY OF COOKERY. Mutton,"Broiled, and Tomato Sauce put both the meat and gravy back into the stewpan; add about a quart of youDg green peas, and let them boil gently until done. 2 or 3 slices of bacon added and stewed with the mutton give additional flavour; and, to insure the peas being a beautiful green colour, they may be boiled in water separately, and added to the stew at the moment of serving. Time.—2\ hours. Average cost, 6d. per lb. Sufficient for 4 or 5 persons. Seasonable from June to August. MUTTON, Broiled, and Tomato Sauce. [Cold Mkat Cookery.] Ingredients.— A few slices of cold mutton, tomato sauce. Mode. — Cut some nice slices from a cold leg or shoulder of mutton; season them with pepper and salt, and broil over a clear fire. Make some tomato sauce, pour it over the mutton, and serve. This makes an excellent dish, and must be served very hot. Time.—About 5 minutes to broil the mutton. Seasonable in September and October, when tomatoes are plentiful and seasonable. MUTTON BBOTH, to Make. Ingredients.—1 lb. of the scrag end of the neck of mutton, 1 onion, a bunch of sweet herbs, | turnip, 3 pints of water, pepper and salt to taste. Mode.—Put the mutton into a stewpan; pour over the water cold, and add the other ingre- dients. When it boils, skim it very carefully, cover tho pan closely, and let it simmer very gently for an hour; strain it, let it cool, take off all the fat from the surface, and warm up as much as may be required, adding, if tho patient be allowed to take it, a teaspoon- ful of minced parsley which has been previously scalded. Pearl barley or rice are very nice additions to mutton broth, and should be boiled as long as the other ingredients. When either of these is added, the broth must not bo strained, but merely thoroughly skimmed. Plain mutton broth without seasoning is made by merely boiling the mutton, water, and salt together, straining it, letting the broth cool, skimming all the fat off, and warming up as much as is required. This preparation would be very tasteless and insipid, but likely to agree with very delicate stomachs, whereas the least addition of other ingredients would have Mutton, Leg of, to Carve the contrary effect. Time. — 1 hour. Average cost, Id. Sufficient to make from l^to 2 pints of broth. Seasonable at any time. Note.—Veal broth may be made in the same manner; the knuckle of a leg or shoulder is the part usually used for this purpose. It is very good with the addition of the inferior joints of a fowl, or a few shank-bones - - MUTTON BBOTH, to Make Quickly. Ingredients.—1 or 2 chops from a neck of mutton, 1 pint of water, a small bunch of sweet herbs, ^ of an onion, pepper and salt to taste. Mode.—Cut the meat into small pieces; put it into a saucepan with the bones, but no skin or fat; add the other ingredients; cover the sauce- pan, and bring the water quickly to boil. Take the lid off, and continue the rapid boiling for 20 minutes, skimming it well during the process; strain the broth into a basin; if there should be any fat left on the surface, remove it by laying a piece of thin paper on the top; the greasy particles will adhere to the paper, and so free the preparation.from them. To an invalid nothing is more disagree- able than broth served with a quantity of fat floating on the top; to avoid this, it is always better to allow it to get thoroughly cool, the fat can then be so easily removed. Time.-—20 minutes after the water boils. Average cost, 5d. Suf- ficient to make I pint of broth. Season- able at any time". MUTTON, Haunch of, to Carve. A deep cut should, in the first place, be made quite down to the bone, across the knuckle-end of the joint, along the line I to 2. This will let the gravy escape; and then it should be carved, in not too thick slices, along the whole HAUNCH OP MUTTOK. length of the haunch, in the direction of tho line from 4 to 3. MUTTON, Leg of, to Carve. This homely, but capital English joint, is almost invariably served at table as 208 THE DICTIONARY OF COOKERY. Mutton-Collops them, and in about 8 minutes they will bo done. Season with pepper and salt, dish them on a very hot dish, rub a small piece of butter on each chop, and serve very hot and expeditiously. Time.— About 8 minutes. Average cost, lOrf. per lb. Sufficient,—Allow 1 chop to each person. Seasonable at any time. MUTTON-COLLOPS. Ingredients.—A few slices of a cold leg or loin of mutton, salt and pepper to taste, 1 blade of pounded mace, 1 small bunch of savoury herbs minced very fine, 2 or 3 shalots, 2 or 3oz. of butter, 1 des- sertspoonful of flour, h pint of gravy. 1 tablespoonful of lemon-Juice. Mode.—Cut some very thin slices from a leg or the chump end of a loin of mutton; sprinkle them with pepper, salt, pounded mace, minced savoury herbs, and minced sha- lot; fry them in butter, stir in a dessert- spoonful of flour, add the gravy and lemon-juice, simmer very gently about 5 or 7 minutes, and serve immediately. Time.—5 to 7 minutes. Average cost, exclusive of the meat, Gd. Seasonable at any time. MUTTON, Curried. [Cold Meat Cookeuy.] Ingredients. —The remains of any joint of cold mut- ton, 2 onions, i lb. of butter, 1 dessert- spoonful of curry-powder, 1 dessert- spoonful of flour, salt to taste, \ pint of stock or water. Mode. —Slice the onions in thin rings, and put them into a stew- pan with the butter, and fry of a light brown; stir in the curry-powder, flour, and salt, and mix all together. Cut the meat into nice thin 6liees (if there is not sufficient to do this, it may be minced), and add it to the other ingredients; when well browned, add the stock or gravy, and stew gently for about h hour. Serve in a dish with a border of boiled rice, the same as for other curries. Time. —h hour. Average cost, exclusive of the meat, Gd. Seasonable in winter. MUTTON CUTLETS, with Mash- ed. Potatoes. Ingredients.—About 3 lbs. of the best end of the neck of mutton, salt and pep- pur to taste, mashed potatoes. Mode.— Procure a well-hung neck of mutton, saw off about 3 inches of the top of the bones, aud cut the cutlets of a moderate thick- Mutton, Haricot ness. Shape them by chopping off the thick part of the chine-bone; beat them flat with a cutlet-chopper, and scrape ijuite clean, a portion of the top of the 3TUTT02T CUTLBTS. bone. Broil them over a nice clear fire for about 7 or 8 minutes, and turn them frequently. Have ready some smoothly- mashed white potatoes; place these in the middle of the dish; when the cut- lets are done, season with pepper and salt; arrange them round the potatoes, with the thick end of the cutlets down- wards, and serve very hot and quickly. Time.—7 or S minutes. Average cost, for this quantity, 2s. 4d. Sufficient for 5 or 6 persons. Seasonable at any time. Note.—Cutlets may be served in va- rious ways ; with peas, tomatoes, onions, sauce piquant, &c. MUTTON, Eraised Fillet of, with French Beans. Ingredients.—The chump end of a loin of mutton, buttered paper, French beans, a little glaze, 1 pint of gravy. Mode.— Roll up the mutton in a piece of buttered paper, roast it for 2 hours, and do not allow it to acquire the least colour. Have ready some French beans, boiled, and drained on a sieve; remove the paper from the mutton, glaze it; just heat up the beans in the gravy, and lay them on the dish with the meat over them. The remainder of the gravy may be strained, and sent to table in a tureen. Time.-- 2 hours. Areragtcost, 8Jrf. perlb. Suffi- cient for 4 or o persons. Seasonable at any time. MUTTON, Haricot. Ingredients.—i lbs. of the middle or best end of the neck of mutton, 3 car- rots, 3 turnips, 3 onions, pepper and salt to taste, 1 tablespoonful of ketchup or Harvey's sauce. Mode.—Trim off some of the fat, cut the mutton into rather thin chops, and put them into a frying-pan with the fat trimmings. Fry of a pale brown, hut do not cook them enough for eating. Cut the carrots aud THE DICTIONARY OF COOKERY. 209 Mutton, Harioot .turnips iuto dice, and the onions into slices, and slightly fry them in the same fat that the mutton was browned in, but do not allow them to take any colour. Now lay the mutton at the bottom of a stewpan, then the .vegetables, and pour over them just sufficient boiling water to cover the whole. Give the boil, skim well, and then set the pan on the side of the fire to simmer gently until the meat is tender. Skim off every particle of fat, add a seasoning of pepper and salt, and a little ketchup, and serve. This dish is very much better if made the day before it is wanted for table, as the fa,t can be so much more easily removed when the gravy is cold. This should be particularly attended to, as it is apt to be rich and greasj- if eaten the same day it is made. It should be served in rather a deep dish. Time.—2} hours to simmer gently. A verage cost, for this quantity, 2s. Sufficient for li or 7 persons. iSV«- sonable at any time. MUTTON, Haricot. Ingredients.—Breast or scrag of mut- ton, flour, pepper, and salt to taste, 1 large onion, 3 cloves, a bunch of savoury herb3, 1 blade of mace, carrots and tur- nips, sugar. Mode.—Cut the mutton into square pieces, and fry them a nice colour; then dredge over them a little flour and a seasoning of pepper and salt. Put all into a stewpan, and moisten with boiling water, adding the onion, stuck with 3 cloves, the mace, and herbs. Simmer gently till the meat is done, skim off all the fat, and then add the carrots and turnips, which should be previously cut in dice and fried in a little sugar to colour them. Let the whole simmer again for 10 minutes ; take out the onion and bunch of herbs, and serve. Time.— About o hours to simmer. A verage cost, (id. per lb. Sufficient for 4 or 5 persons. Seasonable at any time. MUTTON, Harioot. [Cold Meat Cookery.] Ingredients. —The remains of cold neck or loin of mutton, 2 oz. of butter, 3 onions, 1 des- sertspoonful of flour, ij pint of good gravy, pepper and salt to taste, 2 table- spoonfuls of port wine, 1 tablespoonful of mushroom ketchup, 2 carrots, 2 turnips, 1 head of celery. Mode.—Cut the cold mutton into moderate-sized chops, and Mutton, KesBt Haunch of take off the fat; shoe the dntousj'ahd fry them with tbe«hopSi in a little butter, of a nice brown eolour; stir in the flour, add the gravy, and let it stew gently nearly an hour. In the mean time: boll the vegetables until nearly tender,' slice them, and add them to the mutton about | hour before it is to be sorted. Season with pepper and salt, add the ketchup and j>oM> .wine,' gi»«»One boil, and serve. Time.—1 hour. Average cost, exclusive of the cold niea^ 6$. Seasonal/It at any time. . MUTTON, Hashed. ']' h. ',' "u'.! Ingre dientf.—The remains of cold roast shoulder or leg of mutton, 6" whole pep- pers, 6 whole allspice, a faggot of savour}' herbs, J head of celery, 1 onion, 2oz. of butter, flour.' Mode.—Cut the meat in nice even slices from the bones* trim- ming off all superfluous, fat and gristle; chop the bones and fragments of the joints, put them into a stewpan with the pepper, spice, herbs, and celery; cover with water, and simmer for 1 hour. Slice and fry the onion of a nice pale- brown colour, dredge in a little flour to make it thick, and add this to the bones, &c. Stew for ,j hour, strain the gravy, and let it cool ; then skim off every jp'ar- ticle of fat, and put it, with the meat, into a stewpan. Flavour with ketchup, Harvey's sauce, tomato sauce, or any flavonring that may be preferred, and let the meat gradually warm through, but not boil, or it will harden. To hash meat properly, it should be laid in cold gravy, and only left on the fire just long enough to warm through. 7Vv»e.—1^ hour to simmer the gravy. A verage cost, exclusive of the meat, 4V. Seasonable at any time. MUTTON, Hoast Haunch of. Ingredients.—Haunch of mutton, a little salt, flour. Mode.—Let this joint hang as long as possible without becom- HATTXCH OV MUTTOX. ing tainted, and while hanging dust flour over it, which keeps off the flies, and prevents the air from getting to it. If 14 210 THE DICTIONARY OF COOKERY. Mutton, Boiled Leg of not well hung, the joint, when it comes to table, will do credit neither to the butcher nor the cook, as it will not be tender. Wash the outside well, lest it should have a bad flavour from keeping; then flour it and put it down to a nice brisk fire, at some distance, so that it may gradually warm through. Keep continually basting, and about i hour before it is served, draw it nearer to the fire to get nicely brown. Sprinkle a little fine salt over the meat, pour off the dripping, add a little boiling water slightly salted, and strain this over the joint. Place a paper ruche on the bone, and send red-currant jelly and gravy in a tureen to table with it. Time.—About 4 hours. Average cost, lOd. per lb. Suffi- cient for 8 to 10 persons. Seasonable.— In best season from September to March. MUTTON, Boiled Leg of. Ingredients. — Mutton, water, salt. Mode.—A leg of mutton for boiling should not hang too long, as it will not look a good colour when dressed. Cut off the shank-bone, trim the knuckle, and wash and wipe it very clean ; plunge it into sufficient boiling water to cover it; let it boil up, then draw the saucepan to the side of the fire, where it should re- main till the finger can be borne in the water. Then place it sufficiently near the fire, that the water may gently simmer, and be very careful that it does not boil fast, or the meat will be hard. Skim well, add a little salt, and in about 2£ hours after the water begins to sim- mer, a moderate-sized leg of mutton will be done. Serve with carrots and mashed turnips, which may be boiled with the meat, and send caper sauce to table with it in atureeu. Time,—A moderate-sized leg of mutton of 9 lbs., 2]t hours after the water boils; one of 12 lbs., 3 hours. Average cost, 8^d. per lb. Sufficient.— A moderate-sized leg of mutton for 6 or 8 persons. Seasonable nearly all the year, but not so good in June, July, and August. Note.—When meat is liked very tho- roughly cooked, allow more time than stated above. The liquor this joint was boiled in should be converted into soup. MUTTON", Boned Leg of, Stuffed. Ingredients.— A small log of mutton, weighing U or 7 lbs., forcemeat, 2 shalots Mutton, Boast Leg of finely minced. Mode.—Make a force- meat, to which add 2 finely-minced sha- lots. Bone the leg of mutton, without spoiling the skin, and cut off a great deal of the tat. Fill the hole up whence the bone was taken with the forcemeat, and sew it up underneath, to prevent its falling out. Bind and tie it up com- pactly, and roast it before a nice clear fire for about 2£ hours or rather longer; remove the tape and send it to table with a good gravy. It may be glazed or not, as preferred. Time.—2h hours, orrather longer. Average cost, 4$. 8>d. Sufficient for 6 or 7 persons. Seasonable at any time. MUTTON, Braised Leg of. Ingredients.—1 small leg of mutton, 4 carrots, 3 onions, 1 faggot of savoury herbs, a bunch of parsley, seasoning to taste of pepper and salt, a few slices of bacon, a few veal trimmings, \ pint of gravy or water. Mode.—Line the bot- tom of a braising-pan with a few slices of bacon, put in the carrots, -onions, herbs, parsley, and seasoning, and over 'these place the mutton. Cover the whole with a few more slices of bacon and the veal trimmings, pour in the gravy or water, and stew very gently for 4 hours. Strain the gravy, reduce it to a glaze over a sharp fire, glaze the mut- ton with it, and send it to table, placed on a dish of white haricot beans boiled tender, or garnished with glazed onions. Time.—4 hours. Average cost, 5s. Suffi- cient for G or 7 persons. Seasonable at any time. MUTTON, Roast Leg of. Ingredients.—Leg of mutton, a little salt. Mode.—As mutton, when freshly killed, is never tender, hang it almost as LEG OF MUTTOIT. long as it will keep; flour it, and put it in a cool airy place for a few days, if the weather will permit. Wash off the flour, wipe it very dry, and cut off the THE DICTIONARY OF COOKERY. 211 Mutton, Roast Loin of shank-bone; put it down to a brisk clear fire, dredge with flour, and keep con- tinually basting the whole time it is cooking. About 20 minutes before serving, draw it near the fire to get nicely brown; sprinkle over it a little salt, dish the meat, pour off the dripping, add some boiling water slightly salted, strain it over the joint, and serve. Time. —A leg of mutton weighing 10 lbs., about fi or 2^ hours; one of 7 lbs., about 2 hours, or rather less. Average cost, Shd. per lb. Sufficient.—A mode- rate-sized leg of mutton sufficient for 6 or 8 persons. Seasonable at any time, but not so good in June, July, and August. MUTTON", Roast Loin of. Ingredients.—Ldfri of mutton, a little salt. Mode.—Cut and trim off the super- fluous fat, and see that the butcher joints LOIN OP KUTTOS". the meat properly, as thereby much 1 annoyance is saved to the carver, when it comes to table. Have ready a nice clear tire (it need not be a very wide large one), put down the meat, dredge with flour, and baste well until it is done. Make the gravy as for roast leg of mut- ton, and serve very hot. Time*—A loin of mutton weighing 6 lbs., lh hour, or rather lunger. Average cost, S\d. per lb. Sufficient for 4 or 5 persons. Seasonable at any time. MUTTON", Rolled Loin of (very Excellent). Ingredients.—About 6 lbs. of a loin of mutton, h teaspoonful of pepper, \ tea- spoonful of pounded allspice, \ teaspoon- ful of mace, £ teaspoonful of nutmeg, 6 cloves, forcemeat, 1 glass of port wine, 2 table spoonfuls of mushroom ketchup. Mode.—Hang the mutton till tender, bone it. and sprinkle over it pepper, mace, cloves, allspice, and nutmeg in tho above proportion, all of which must be pounded very fine. Let it remain for a day, then make a forcemeat, cover the Mutton, Ragout of cold Neck of meat with it, and roll and bind it up firmly. Half bake it in a slow oven, let it grow cold, take off the fat, and put the gravy into a stewpnn; flour the meat, put it in the gravy, and stew it till per- fectly tender. Now take out the meat, unbind it, add to the gravy wine and ketchup as above, givo one boil, and pour over the meat. Serve with red- currant jelly; and, if obtainable, a few mushrooms stewed for a few minutes in the gravy, will be found a great improve- ment. Time.—1| hourtobakethemeat, 1^ hour to stew gently. Average cost, 4s. 9d. Sufficient for 5 or 6 persons. Seasonable at any time. Note.—This joint will be found very nice if rolled and stuffed, as here directed, and plainly roasted. It should be well basted, and served with a good gravy and currant jelly. MUTTON, Boiled Neck of. Ingredients.—4 lbs. of the middle, or best end of the neck of mutton; a little salt. Mode.—Trim off a portion of the fat, should there be too much, and if it is to look particularly nice, the chine- bone should be sawn down, the ribs stripped half-way down, and the ends of the bones chopped off; this is, however, not necessary. Put the meat into suffi- cient boiling water to cover it; when it boils, add a little salt and remove all the scum. Draw the saucepan to the side of the fire, and let the water get so cool that the finger may be borne in it; then sim- mer very slowly and gently until the meat is done, which will be in about \ hour, or rather more, reckoning from the time that it begins to simmer. Serve with turnips and caper sauce, and pour a little of it over the meat. The turnips should be boiled with the mutton; and when at hand, a few carrots will also be found an improvement. These, however, if very large and thick, must be cut into long1 thinnish pieces, or they will not ba suffi- ciently done by the time the mutton is ready. Garnish the dish with carrots and turnips, placed alternately round the mutton. Time.—4 lbs. of the neck of mutton, about 1^ hour. Average cost, Shd. per lb. Sufficient for 6 or 7 persons. Seasonable at any time. MUTTON, Ragout of Cold Neck of. [Cold Mfat Cookery.] Ingredients. —The remains of a cold neck or loin of 14* 212 THE DICTIONARY OF COOKERY. Mutton, Roost Neck of mutton, 2 oz. of, butter, a little flour, 2 onions sliced, A pint of water, 2 small carrots, 2 turnips, pepper and salt to taste. Mode.—Cut the mutton into small chops, and trim off "the greater portion of the fat; put the butter into a stew- pan, dredge in a little flour, add the sliced onions, and keep stirring till brown; then put in the meat. When this is quite brown, add the water, and the carrots and. turnips, which should be cut into very thin slices; season with pepper and salt, and stew till quite ten- der, which will be in al tout J hour. When in season, green peas may be substituted for the carrots and turnips: they should be piled in the centre of the dish, and the chops laid round. Time.— ifhour. Average cost,exclusive of the meat, 4d. Seasonable, with peas, from June to August. MUTTON, Boast Neck of. Ingredients.—Neck of mutton ; a little salt. Mode.—For roasting, choose the middle, or the best end, of the neck of mutton, and if there is a very large pro- portion of fat, trim off some of it, and NECK OF MUTTON. 1—2. Bett end. 2-3. Scrag. save it for making into suet puddings, which will be found exceedingly good. Let the bones be cut short, and see that it is properly jointed before it is laid down to the fire, as they will be more easily separated when they come to table. Place the joint at a nice brisk fire, dredge it with flour, and keep continually bast- ing until done. A few minutes before serving, draw it nearer the fire to acquire a nice colour, sprinkle over it a little salt, pour off the dripping, add a little boiling water slightly salted; strain this over the meat and serve. Red-currant jelly maybe sent to table with it. Time. —4 lbs. of the neck ofr mutton, rather more than 1 hour. Average cost, S^d. per lb. Sufficient for 4 or 5 persons. .Seasonable at any time. Mutton Pudding MUTTON PIE. [Cold Meat Cookery.] Ingredients. —The remains of a cold leg, loin, or neck of mutton, pepper and salt to taste, 2 blades of pounded mace, 1 dessert- spoonful of chopped parsley, 1 teaspoon- ful of minced savoury herbs; when liked, a little minced onion or shalot; 3 or 4 potatoes, 1 teacupful of gravy; crust. Mode.—Cold mutton may be made into very good pics if well seasoned and mixed with a few herbs j if the leg is used, cut it into very thin slices; if the loin or neck, into thin cutlets. Place some at- the bottom of the dish; season well with pepper, salt, mace, parsley, and herbs; then put a layer of potatoes sliced, then more mutton, and so on till the dish is full; add the gravy, cover with a crust, and bake for 1 hour. Time.—1 hour. Seasonable at any time. Note.—The remains of an underdone leg of mutton may be converted into a very good family pudding, by cutting the meat into slices, and putting them into a basin lined with a suet crust. It should be seasoned well with pepper, salt, and minced shalot, covered with a crust, and boiled for about three hours. MUTTON PIE. Ingredients.—2 lbs. of the neck or loin of mutton, weighed after being boned; 2 kidneys, pepper and salt to taste, 2 teacupfuls of gravy or water, 2 table spoonfuls of minced parsley; when liked, a little minced onion or shalotI puff crust. Mode.—Bone the mutton, and cut the meat into steaks all of the same thickness, and leave but very little fat. Cut up the kidneys, and arrange these with the meat neatly in a pie-dish; sprinkle over them the minced parsley and a seasoning of pepper and salt; pour in the gravy, and cover with a tolerably good puff crust. Bake for ljj hour, or rather longer, should the pie be very large, and let the oven be rather brisk. A well-made suet crust may be used instead of puff crust, and will be found exceedingly good. Time.—1A hour, or rather longer. Average cost, Is. Suffi- cient for 5 or 6 persons. Seasonable at any time. MUTTON PUDDING. Ingredients. —About 2 lbs. of the chump end of the loin of mutton, weighed after THE DICTIONARY OF COOKERY. 21* Mutton, Eoast Saddle of being1 boned; pepper and salt to taste, suet crust made with milk, in the propor- tion of 6 oz. of suet to each pound of flour; a very small quantity of minced onion (this may be omitted when the flavour is not liked). Mode.—Cat the meat into rather thin slices, and season them with pepper and salt; line the pudding-dish with crust; lay in the meat, and nearly, but do not quite, fill it up with water; when the flavour is liked, add a small quantity of minced onion; cover with crust, and proceed in the same manner as directed in recipe for rump steak and kidney pudding. Time. —About 3 hours. 'Average cost, Is. 9d. Sufficient for f> persons. Seasonable all the year, but more suitable in winter. MUTTOST, Roast Saddle of. Ingredients.—Saddle of mutton; a little salt. Mode.—To insure this joint being tender, let it hang for ten days or a fort- night, if the weather permits. Cut off the tail and flaps, and trim away every SADDLE OF MUTTON. part that has not indisputable preten- sions to be eaten, and have the skin taken off and skewered on again. Put it down to a bright, clear fire, and, when the joint has been cooking for an horn", remove the skin and dredge it with flour. It should not be placed too near the fire, as the fat should not be in the slightest degree burnt, but kept con- stantly basted, both before and after the skin is removed. Sprinkle some salt over the joint; make a little gravy in the dripping-pan; pour it over the meat, which send to table with a tureen of made gravy and red-currant jelly. Tune. —A saddle of mutton weighing 10 lbs. , 2} hours; 14 lbs., 3^ hours. When liked underdone, allow rather less time. A ve- rage cost, lOd. per lb. Sufficient. — A moderate-sized saddle of 10 lbs. for 7 or 8 persons. Seasonable all the year; not so good when lamb is in full season. Mutton Soup, Good MUTTON, Roast Shoulder of. Ingredients.—Shoulder of mutton; a little salt. Mode.—Put the joint down to a bright, clear fire; flour it well, and- keep continually basting. About { hour before serving, draw it near the fire, that the outside may acquire a nice brown- colour, but not sufficiently near to blacken the fat. Sprinkle a little fine salt over the meat, empty the dripping-pan of its contents, pour in a little boiling water*' slightly salted, and strain this over the. joint. Onion sauce, or stewed Spanish onions, are usually sent to table with, this dish, and sometimes baked potatoes. Time.—A shoulder of mutton weighing 6 or 7 lbs., lh hour. A verage cost, Sem- per lb. Sufficient for 5 or b' persons. Seasonable at any time. Note.—Shoulder of mutton may be dressed in a variety of ways; boiled, and served with onion sauce; boned, and stuffed with a good veal forcemeat; or baked, with sliced potatoes in the dripping-pan. MUTTON SOUP, Good. Ingredients.—A neck of mutton about 5 or 6' lbs., 3 carrots, 3 turnips, 2 onions, a large bunch of sweet herbs, including parsley; salt and pepper to taste; a little sherry, if liked; 3 quarts of water. Mode.—Lay the ingredients in a covered pan before the fire, and let them remain there the whole day, stirring occasionally. The next day put the whole into a stew- pan, and place it on a brisk tire. When it commences to boil, take the pan off" the fire, and put it on one side to simmer until the meat is done. When ready for use, take out the meat, dish it up with carrots and turnips, and send it to table: strain the soup, let it cool, skim off all the fat, season and thicken it with a tablespoonful, or rather more, of arrow- root; flavour with a little sherry, simmer for 5 minutes, and serve. Time. —' 15 hours. Average cost, including the 211 THE DICTION AR 7 OF COOKERY. Nasturtiums, Pickled meat, Is. Zd. per quart. Seasonable at any time. Sufficient for 8 persons. NASTURTIUMS, Pickled (a very good substitute for Capers). Ingredients.—To each pint of vinegar, 1 oz. of salt, 6 peppercorns, nasturtiums. Mode.—Gather the nasturtium pods on a dry day, and wipe them clean with a cloth; put them in a dry glass bottle, with vinegar, salt, and pepper, in the above proportion. If you cannot find enough ripe to fill a bottle, cork up what you have got until you have some more fit; they may be added from day to day. Bung up the bottles, and seal or rosin the tops. They will be fit for use in 10 or 12 months; and the best way is to make them one season for the next. Seasonable.—Look for nasturtium-pods from the end of July to the end of August. NECTARINES, Preserved. Ingredients.— To every lb. of sugar allow £ pint of water; nectarines. Mode. —Divide the nectarines in two, take out the stones, and make a strong syrup with sugar and water in the above proportion. Put in the nectarines, and boil them until they have thoroughly imbibed the sugar. Keep the fruit as whole as pos- sible, and turn it carefully into a pan. The next day boil it again for a few mi- nutes, take out the nectarines, put them into jars, boil the syrup quickly for five minutes, pour it over the fruit, and, when cold, cover the preserve down. The syrup and preserve must be carefully skimmed, or it will not be clear. Time. —10 minutes to boil the sugar and water; 20 minutes to boil the fruit the first time, 10 minutes the second time; 5 minutes to boil the syrup. Seasonable in August and September, but cheapest in Sep- tember. NECTAE, Welsh. Ingredients.—1 lb. of raisins, 3 lemons, 2 lbs. of loaf sugar, 2 gallons of boiling water. Mode. — Cut the peel of the lemons very thin, pour upon it the boil- ing water, and, when cool, add the strained juice of the lemons, the sugar, and the raisins, stoned and chopped very fine. Let it stand 4 or 5 days, stirring it every day; then strain it through a November—Bills of Fare jelly-bag, and bottle it for present use. Time.—4or 5 days. Average cost, Is. 9d. Sufficient to make 2 gallons. NEGUS, to make. Ingredients. — To every pint of port wine allow 1 quart of boiling water, l lb. of sugar, 1 lemon, grated nutmeg to taste. Mode.—As this beverage is more usually drunk at children's parties than at any other, the wine need not be very old or expensive for the purpose, a new fruity wine answering very wall for it. Put the wine into a jug, rub some lumps of sugar (equal to 1 lb.) on the lemon-rind until all the yellow part of the skin is absorbed, then squeeze the juice, and strain it. Add the sugar and lemon- juice to the port-wine, with the grated nutmeg; pour over it the boiling water, cover the jug, and, when the beverage has cooled a little, it will be fit for use. Negus may also be made of sherry, or any other sweet white wine, but is more usually made of port than of any other beverage. Sufficient.—Allow 1 pint of wine, with the other ingredients in pro- portion, for a party of 9 or 10 children. NOVEMBER-BILLS OF FARE. Dinner for 18 persons. First Course. Thick Grouse Soup, removed by Crimped Cod and Oyster Sauce. Vase of Flowers. Clear Ox-tail Soup, removed by Fillets of Turbot a la Creme. Entries. Poulet a la Marengo. Vase of Flowers. Mushrooms sautes. THE DICTIONARY OF COOKERY. 215 November—Bilia of Fare Second Course. Haunch of Mutton, Cold Game Pie. Vase of Flowers. Boiled Ham. Boiled Turkey and Celery Sauce. ! ■J: =3 O M Third Course. Z, o3 2 3 £.5 Partridges, removed by Plum-pudding. Wine Jelly. Vase of Flowers. I* 3 ~ Blancmange. |> g Snipes, 3 removed by "C Charlotte glac£e. ^ BeBsert and Ices. Dinner for 12 persons. First Course. — Hare soup; Julienne soup ; baked cod; soles a la Normandie. Entrees.—Riz de veau aux tomates; lob- ster patties; mutton cutlets and Soubise sauce; crofttades of marrow aux fines herbes. Second Course.—Roast sirloin of beef; braised goose; boiled fowls and celery sauce; bacon-cheek, garnished with sprouts. ThirdCourse.—Wild ducks; partridges; apples a la I'ortugaise ; Ba- varian cream ; apricot-jam sandwiches; cheesecakes; Charlotte a la vanille; plum-pudding; dessert and ices. Dinner for 8 persons. First Course. — Mulligatawny soup; fried slices of codfish and oyster sauce; eels en matelote. Entrees. — Broiled pork cutlets and tomato sauce ; tendrons de veau a la jardiniere. Second Course. November, Plain Family Dinners —Boiled leg of mutton and vegetables; roast goose; cold game pie. Third Course.—Snipes; teal; apple souffle*; iced Charlotte; tartlets; champagne jelly; coffee cream; mince piesj desserts and ices. Dinners for 6 persons. First Course.—Oyster soup; crimped cod and oyster sauce; fried perch and Dutch sauce. Entrees.—Pigs' feet a la Be*chamel; curried rabbit. Second Course. —Roast sucking-pig; boiled fowls and oyster sauce ; vegetables. Third Course. —Jugged hare; meringues a lacreme; apple custard; vol-au-vent of pears; whipped cream; cabinet pudding; dessert First Course.—Game soup; slices of codfish and Dutch sauce; fried eels. Entrees.—Kidneys a la Maltre d'Hfitel; oyster patties. Second Course.—Saddle of mutton; boiled capon and rice ; small ham; lark pudding. Third Course.— Roast hare; apple tart; pineapple cream; clear jelly; cheesecakes; mar- row pudding; Nesselrode pudding; dessert. NOVEMBER, Plain Family Din- ners for. Sunday.—1. White soup. 2. Roast haunch of mutton, haricot beans, po- tatoes. 3. Apple tart, ginger pud- ding. Monday-.—1. Stewed eels. 2. Veal cutlets garnished with rolled bacon; cold mutton and winter salad. 3. Baked rice pudding. Tuesday.— 1. Roast fowls, garnished with water-cresses; boiled bacon-cheek; hashed mutton from remains of haunch. 2. Apple pudding. Wednesday.—1. Boiled leg of pork, carrots, parsnips, and pease-pudding; fowl croquettes made with remainder of cold fowl. 2. Baroness pudding. Thursday. — 1. Cold pork and mashed potatoes; roast partridges, bread sauce and gravy. 2. The remainder of the pudding cut into neat slices, and warmed through, and served with sifted sugar sprinkled over; apple fritters. 216 THE DICTIONARY OF COOKERY. November—Things in Season Friday.—1. Roast hare, gravy, and currant jelly; rump-steak and oyster- sauce; vegetables. 2. Macaroni. Saturday.—1. Jugged hare; small mutton pudding. 2. Fig pudding. Sunday.—1. t'rimpod cod and oyster sauce. 2. Roast fowls, small boiled ham, vegetables; rump-steak pie. 3. Baked apple pudding, open jam tart. Monday. — 1. The remainder of cod warmed in mattre d'hdtel sauce. 2. Boiled aitchbone of beef, carrots, par- snips, suet dumplings. 3. Baked bread- and-butter pudding. Tuesday.—1. Pea-soup made from li- quor in which beef was boiled. 2. Cold beef, mashed potatoes; mutton cutlets and tomato sauce. 3. Carrot pud- ding. Wednesday.—1. Fried soles, melted butter. 2. Roast leg of pork, apple sauce, vegetables. 3. Macaroni with Parmesan cheese. * Thursday.—1. Bubble-and-squeakfrom remains of cold beef; curried pork. 2. Baked Semolina pudding. Friday.—1. Roast leg of mutton, stewed Spanish onions, potatoes. 2. Apple tart. Saturday.—1. Hashed mutton; boiled rabbit and onion sauce; vegetables. 2. Damson pudding made with bottled fruit. NOVEMBER, Things in Season. Fish.—Brill, carp, cod, crabs, eels, gudgeons, haddocks, oysters, pike, soles, tench, turbot, whiting. ileal. — Beef, mutton, veal, doe venison. Poultry.—Chickens, fowls, geese,Iarks, pigeons, pullets, rabbits, teal, turkeys, widgeons, wild-duck. Game.—Hares, partridges, pheasants, snipes, woodcocks. Vegetables.— Beetroot, cabbages, car- rots, celery, lettuces, late cucumbers, onions, potatoes, salading, spinach, sprouts—various herbs. Fruit.— Apples, bullaces, chestnuts, filberts, grapes, pears, walnuts. November— Bills of Fare NOVEMBEE—BILLS OF FAHE FOB A GAME DINNER. Dinner for 30 persons. First Course. Hare Soup. hi a Pt p 2* o o Vase of -g Q Flowers. S 3 3 3 Ph Soup a la Reine. Entries. Second Course. o 2 0 Larded Pheasants. Leveret, larded and stuffed. Vase of Flowers. Grouse. Larded Partridges Third Course. Pintails. Quails. Vase of Flowers. Teal. Woodcocks. O 1) Ph 3 -go 3? Fillets of Hare en Chevreuil. a*i Is, Lark Perdris au Chous. tties. a o *t hj Vase of P-i p Flowers. toe- Ingredients.—3 dozen oysters, J pint of melted butter, made with milk. Mode. —Open the oysters carefully, and save their liquor; strain it into a clean saucepan (a lined one is best), put in the oysters, and let them just come to the boiling-point, when they should look plump. Take them off the fire imme- diately, and put the whole into a basin. Strain the liquor from them, mix with it sufficient melted butter made with milk to make g pint altogether. When this is ready and very smooth, put in the oysters, which should be previously bearded, if you wish the sauce to be really nice. Set it by the side of the fire to get thoroughly hot, but do not allow it to boil, or the oysters will imme- diately harden. Using cream instead of milk makes this sauce extremely delicious. When liked, add a seasoning of cayenne or anchovy sauce; but, as we have before stated, aplain sauce should be plain, and not be overpowered by highly- flavoured essences; therefore we recom- mend that the above directions be impli- citly followed, and no seasoning added. Average cost for this quantity, 2s. Suffi- cient for 0 persons. Never allow fewer than 6 oysters to 1 person, unless the party is very large. Seasonable from September to April. A more economical sauce may be made by using a smaller quantity of oysters, and not bearding them before they are added to the sauce : this may answer the purpose, but we cannot undertake to recommend it as a mode for making this delicious adjunct to fish, &c. Oysters Fried, in Batter OYSTER SOUP. Ingredients.—6 dozen of oysters, 2 quarts of white stock, ^ pint of cream, 2 oz. of butter, 1J oz. of flour; salt, cayenne, and mace to taste. Mode.— Scald the oysters in their own liquor; take them out, beard them, and put them in a tureen. Take a pint of the stock, put in the beards and the liquor, which must be carefully strained, and simmer for h an hour. Take it off the fire, strain it again, and add the remain- der of the stock, with the seasoning and mace. Bring it to a boil, add the thick- ening of butter and flour, simmer for 5 minutes, stir in the boiling cream, pour it over the oysters, and serve. Time.— 1 hour. Average cost, 2s. Sd. per quart. Seasonable from September to April. Sufficient for 8 persons. JFote.—This soup can be made less rich by using milk instead of cream, and thickening with arrowroot instead of butter and flour. OYSTER SOUP. Ingredients.—2 quarts of good mutton broth, 6 dozen oysters, 2 oz. butter, 1 oz. of flour. Mode.—Beard the oysters, and scald them in their own liquor; then add it, well strained, to the broth; thicken with the butter and flour, and simmer for ^ of an hour. Put in the oysters, stir well, but do not let it boil, and serve very hot. Time.—J hour. Average cost, 2s. per quart. Seasonable from September to April. Sufficient for 8 persons. OYSTERS, Pried. Ingredients.—3 dozen oysters, 2 oz. butter, 1 tablespoonful of ketchup, a little chopped lemon-peel, J teaspoonful of chopped parsley. Mode.—Boil the oysters for 1 minute in their own liquor, and drain them; fry them with the butter, ketchup, lemon-peel, and parsley; lay them on a dish, and garnish with fried potatoes, toasteji sippets, and par- sley. This is a delicious delicacy, and is a favourite Italian dish. Time.—5 minutes. Average cost for this quantity, Is. 9d. Seasonable from September to April. Sufficient for 4 persons. OYSTERS Fried in Batter. Ingredients. — J pint of oysters, 2 eggs, ^ pint of milk, sufficient flour to make the batter; pepper and salt to taste; THE DICTIONARY OF COOKEBY. 233 Pancakes when pie PANCAKES. Ingredients.—Eggs, flour, milk; to every egg allow 1 oz. of flour, about 1 gill of milk, \ saltspoonful of salt. Mode. —Ascertain that the eggs are fresh; break each one separately in a cup; whisk them well, put them into a basin, with the flour, salt, and a few drops of milk, and boat the whole to a perfectly smooth batter; then add by degrees the remainder of the milk. The proportion of this latter ingredient must be regu- lated by the size of the eggs, &c. &c.; but the batter, when ready for frying, should be of the consistency of thick cream. Place a small frying-pan on the tire to get hot; let it be de li - cately clean, or the pan- „ . cakes will stick, and, quite hot, put into it a small of butter, allowing about ^ oz. to each pancake. When it is melted, pour in the batter, about h teacupful to a pan 5 inches in diameter, and fry it for about 4 minutes, or until it is nicely brown on one side. By only pouring in a small quantity of batter, and so making the pancakes thin, the necessity of turn- ing them (an operation rather difficult to unskilful cooks) is obviated. When the pancake is done, sprinkle over it some pounded sugar, roll it up in the pan, and take it out with a large slice, and place it on a dish before the fire. Proceed in this manner until sufficient are cooked for a dish; then send them quickly to table, and continue to send in a further quantity, as pancakes are never good unless eaten almost immediately they come from the frying-pan. The batter may be flavoured with a little grated lemon-rind, or the pancakes may have preserve rolled in them instead of sugar. Send sifted sugar and a cut lemon to table with them. To render the pan- cakes very light, the yolks and whites of the eggs should bo beaten separately, and the whites added the last thing to the batter before frying. Time.—From 4 to 5 minutes for a pancake that does not require turning ; from 6 to 8 minutes for a thicker one. Average cost for 3 persons, 6d. Sufficient.—Allow 3 eggs, with the other ingredients in proportion, for 3 persons. Seasonable at any time, but specially served on Shrove Tuesday. Pan. Kail PANCAKES. Ingredients.—6 eggs, 1 pint of cream, } lb. of loaf sugar, 1 glass of sherry, h toaspoonful of grated nutmeg, flour. Mode.—Ascertain that the eggs are ex- tremely fresh, beat them well, strain and mix with them the cream, pounded sugar, wine, nutmeg, and as much flour as will make the batter nearly as thick as that for ordinary pancakes. Make the frying- pan hot, wipe it with a clean cloth, pour ui sufficient batter to make a thin pan- cake, and fry it for about 5 minutes. Dish the pancakes piled one above the other, strew sifted sugar between each, and serve. Time.—About 5 minutes. Average cost, with cream at Is. per pint, 2.<. Zd. Sufficient to make 8 pancakes. Seasonable at anv time, but specially served on Shrove Tuesday. PANCAKES, French. Ingredients.—2 eggs, 2 oz. of butter, 2 oz. of sifted sugar, 2 oz. of flour, A pint of new milk. Mode.—Beat the eggs thoroughly, and put them into a basin with the butter, which should be beaten to a cream; stir in the sugar and flour, and when these ingredients are well mixed, add the milk; keep stirring and beating the mixture for a few minutes; put it on buttered plates, and bake in a quick oven for 20 minutes. Serve with a cut lemon and sifted sugar, or pilo the pancakes high on a dish, with a layer of preservo or marmalade between each. Time.—20 minutes. Average cost, Id., Sufficient for 3 or 4 persons. Seasonable at any timo. PANCAKES, Snow. Ingredients.—3 tablespoonfuls of flour, 1 egg, 3 tablespoonfuls of snow, about J pint of new milk. Mode.—Mix the flour with the milk by degrees; add the egg well beaten, and just before frying, the snow, it should then be all beaten up together quickly, and put into the frying- pan immediately. Sufficient for 8 pan- PAN KAIL. Ingredients.—2 lbs. of cabbago, or Savoy greens; \ lb. of butter or dripping, salt and pepper to taste, oatmeal for thickening, 2 quarts of water. Mode.— Chop the cabbage very fine, thicken the water with oatmeal, put in the cabbage THE DICTIONARY OF COOKERY. Parsley and Butter and butter, or dripping; season and simmer for 1A hour. It can be made sooner by blanching and mashing the greens, adding any good liquor that a joint has been boiled in, and then further thicken with bread or pounded biscuit. Time.—Ik hour. Average cost, lhtl. per quart. Seasonable all the year, but more suitable in winter. Sufficient for 8 persons. PARSLEY AND BUTTER, to serve with Calf' s Head, Boiled Fowls, &o. Ingredients. — 2 tablespoonfuls of minced parsley, .J pint of melted butter. Mode.—Put into a saucepan a small quantity of water, slightly salted, and when it boils, throw in a good bunch of parsley which has been previously washed and tied together in a bunch; let it boil for 5 minutes, drain it, mince the leaves very Jine, and put the above quantity in a tureen; pour over it h pint of smoothly-made melted butter; stir once, that the ingredients may be thoroughly mixed, and serve. Time.— 5 minutes to boil the parsley. A averagecost, Ad. Sufficient for 1 large fowl; allow rather more for a pair. Seasonable at any time. PARSLEY, Fried, for Garnishing. Ingredients.—Parsley, hot lard or clari- fied dripping. Mode.—Gather some young parsley; wash, pick, and dry it thoroughly in a cloth: put it into the wire basket of which we have given an engraving, and hold it in boiling lard or dripping for a minute or two. Directly it is done, lift out the basket, and let it stand before the fire, that the parsley may become thoroughly crisp; and the quicker it is fried the better. Should the kitchen not be furnished with the WISE BASKET. above article, throw the parsley into the frying-pan, and when crisp, lift it out with a slice, dry it before the fire, and when thoroughly crisp it will be ready for use. Parsnip Soup Wire Basket.—For this recipe a wire basket, as shown in the annexed engrav- ing, will be found very useful. It is very light and handy, and may be used for other similar purposes besides that just described. PARSLEY JUICE, for Colouring various Dishes. Procure sozno nice young parsley; wash it and dry it thoroughly in a cloth; pound the leaves in a mortar till all the juice is extracted, and put the juice in a teacup or small jar; place this in a saucepan of boiling water, and warm it on the bain-marie principle just long enough to take off its rawness; let it drain, and it will be ready for colouring. Substitute for. — Sometimes in the middle of winter parsley-leaves are not to be had, when the following will be found an excellent substitute:—Tie up a little parsley-seed in a small piece of muslin, and boil it for 10 minutes in a small quantity of water; use this water to make the melted butter with, and throw into it a little boiled spinach, minced rather fine, which will have an appearance similar to that of parsley. PARSLEY, to Preserve through the "Winter. Use freshly-gathered parsley for keep- ing, and wash it perfectly free from grit and dirt; put it into boiling water which has been slightly salted and well skimmed, and then let it boil for 2 or 3 minutes; take it out, let it drain, and lay it on a sieve in front of the fire, when it should be dried as expeditiously as possible. Store it away in a very dry place in bottles, and when wanted for use pour over it a little warm water, and let it stand for about 5 minutes. Seasonable. —This may be done at any time between June and October. PARSNIP SOUP. Ingredients.—1 lb. of sliced parsnips, 2 oz. of butter, salt and cayenne to taste, 1 quart of stock. Mode.—Put the pars- nips into the stewpan with the butter, which has been previously melted, and simmer them till quite tender. Then add nearly a pint of stock, and boil toge- ther for half an hour. Pass all through a fine strainer, and put to it the remain- der of the stock. Season, boil, and serve THE DICTIONARY OF COOKERY. 235 Parsnips, Boiled immediately. Time.—2 hours. Average cost, 6d. per quart. Seasonable from October to April. Sufficient for 4 per- sons. PARSNIPS, Boiled. Ingredients.—Parsnips; to each h gal- lon of water allow 1 heaped table- spoonful of salt. Mode. —Wash the parsnips, scrape them thoroughly, and with the point of the knife remove any black specks about them, and, should they be very large, cut the thick part into quarters. Put them into a sauce- pan of boiling water salted in the above proportion, boil them rapid ly until tender, which may be ascertained by thrusting a fork in them; take them up, drain them, and serve in a vegetable-dish. This vegetable is usually served with salt fish, boiled pork, or boiled beef: when sent to table with the latter, a few should be placed alternately with carrots round the dish as a garnish. Time.—Large pars- nips, 1 to 1J hour; small ones, J to 1 hour. A rerage cost, "Id. each. Sufficien t. —Allow 1 for each person. Seasonable from October to May. PARTRIDGE, Broiled (a Lunch- eon, Breakfast, or Supper Dish). Ingredients. — 3 partridges, salt and cayenne to taste, a small piece of butter, brown gravy or mushroom sauce. Mode. —Pluck, draw, and cut the partridges in half, and wipe the inside thoroughly with a damp cloth. Season them with salt and cayenne, broil them over a very clear fire, and dish them on a hot dish; rub a small piece of butter over each half, and send them to table with brown gravy or mushroom sauce. Time.— About | hour. Average cost, Is. 6d. to 2s. a brace. Sufficient for 3 or four per- sons. Seasonable from the 1st of Sep- tember to the beginning of February. PARTRIDGE PIE. Ingredients.—3 partridges, pepper and salt to taste, 1 teaspoonful of minced parsley (when obtainable, a few mush- rooms), $ lb. of veal cutlet, a slice of ham, F,pint of stock, puff paste. Mode. —Line a pie-dish with a voal cutlet; over that place a slice of ham and a sea- soning of pepper and salt. Pluck, draw, and wipe the partridges; cut off the legs at the first joint, and season them inside Partridge, Roast with pepper, salt, minced parsley, and a small piece of butter; place them in the dish, and pour over the stock; line the edges of the dish with puff paste, cover with the same, brush it over with the yolk of an egg, and bake for § to 1 hour. Time.— J to 1 hour. Average cost, Is. 6d. to 2s. a brace. Sufficient for 4 or 5 persons. Seasonable from the 1st of September to the beginning of February. Note.—Should the partridges be very large, split them in half, they will then lie in the dish more compactly. When at hand, a few mushrooms should always be added. PARTRIDGE, Potted. Ingredients. — Partridges; seasoning to taste of mace, allspice, white pepper, and salt; butter, coarse paste. Mode. — Pluck and draw the birds, and wipe them inside with a damp cloth. Pound well some mace, allspice, white pepper, and salt; mix together, and rub every part of the partridges with this. Pack the birds as closely as possible in a baking-pan, with plenty of butter over them, and cover with a coarse flour and water crust. Tie a paper over this, and bake for rather more than 1 J, hour; let the birds get cold, then cut them into pieces for keeping, pack them closely into a large potting-pot, and cover with clarified butter. This should be kept in a cool dry place. The butter used for potted things will answer for basting, or for paste for meat pies. Time.—1) hour. Seasonable from the 1st of September to the beginning of February. PARTRIDGE, Roast. Ingredients. — Partridge; butter. Choosing and Trussing.—Choose young birds, with dark-coloured bills and yellowish legs, and let them hang a few days, or there will be no flavour to the BOAST FABIBIDOE. flesh, nor will it be tender. The time they should be kept entirely depends on the taste of those for whom they are intended, as what some persons would consider delicious would be to others 236 THE DICTIONARY OF COOKERY. Partridges, Hashed PARTRIDGES, to Carve. There are several ways of carving this most familiar game bird. The more usual and sum- mary mode is to carry the knife sharply along the top of the breast-bone of the bird, and cut it quite through, thus dividing it into two pre- cisely equal and similar parts, in thesamemanner Another plan is to vim, by severing either side Partridge Soup disgusting and offensive. They may be trussed with or without the head, the latter mode being now considered the most fashionable. Pluck, draw, and wipe the cartridge carefully inside and out; cut off the head, leaving sufficient skin on the neck to skewer back; bring the legs close to the breast, between it and the side-bones, and pass a skewer through the pinions and the thick part of the thighs. When the head is left on, it should be brought round and fixed on to the point of the skewer. Mode.—When the bird is firmly and plumply trussed, roast it before a nice bright fire; keep it well basted, and a • few minutes before serving, flour and froth it well. Dish it, and serve with gravy and bread sauce, and send to table hot and quickly. A little of the gravy should be poured overthebird. Time.— 25 to 35 minutes. Average cost, Is. 6d. to 2s. a brace. Sufficient.—2 for a dish. Seasonable from the 1st of September to the beginning of February. PARTRIDGE SOUP. Ingredients.—2 partridges, 3 slices of lean ham, 2 shred onions, 1 head of celery, 1 large carrot, and 1 turnip cut into any fanciful shapes, 1 small lump of sugar, 2 oz. of butter, salt and pepper to taste, 2 quarts of medium stock. Mode. —Cut the partridges into pieces, and braise them in the butter and ham until quite tender; then take out the legs, wings, and breast, and set them by. Keep the backs and other trimmings in the braise, and add the onions and celery; any remains of cold game can be put in, and 3 pints of stock. Simmer slowly for 1 hour, strain it, and skim the fat off as clean as possible; put in the pieces that were taken out, give it one boil, and skim again to have it quite clear, and add the sugar and seasoning. Now simmer the cut carrot and turnip in 1 pint of stock; when quite tender, put f them to the partridges, and serve. Time.—2 hours. Average cost, 2s. or Is. 6d. per quart. Seasonable from Sep- tember to February. Sufficient for 8 persons. Note.—The meat of the partridges may be pounded with a crumb of .a French roll, and worked with the soup through a sieve. Serve with stewed celery cut in slices, and put in the tureen. BOAST PAKTBIDGB. as carving a pigeon, cut it into three pieces; a small wing and leg on from the body, by following the line 1 to 2 in the upper woodcut; thus making 2 helpings, when the breast will remain for a third plate. The most elegant manner is that of thrusting back the body from the legs, and then cutting through the breast in the direction shown by the line 1 to 2: this plan will give 4 or more small helpings. A little bread- sauce should be served to each guest. PARTRIDGES, Hashed, or Salmi de Perdrix. Ingredients. — 3 young partridges, 3 shallots, a slice of lean ham, 1 carrot, 3 or 4 mushrooms, a bunch of savoury herbs, 2 cloves, 6 whole peppers, j pint of stock, 1 glass of sherry or Madeira, a small lump of sugar. Mode.—After the partridges are plucked and drawn, roast them rather underdone, and cover them with paper, as they should not be browned; cut them into joints, take off the skin from the wings, legs, and breasts ; put these into a stewpan, cover them up, and set by until the gravy is ready. Cut a slice of ham into small pieces, and put them, with the carrots sliced, the shallots, mushrooms, herbs, cloves, and pepper, into a stewpan; fry them lightly in a little butter, pour in the stock, add the bones and trimmings from the partridges, and simmer for I hour. Strain the gravy, let it cool, and skim off every particle of fat; put it to the legs, wings, and breasts, add a glass of sherry or Madeira and a small lump of sugar, let all gradually warm through by the side of the fire, and when on the THE DICTIONARY OF COOKERY. Paste, Common, for Family Pies point of boiling, serve, and garnish the dish with croutons. The remains of roast partridge answer very well dressed in this way, although not so good as when the birds are in the first instance, only half-roasted. This recipe is equally suitable for pheasants, moorgamo, &C. ; but care must be taken always to skin the joints. Time..—Altogether 1 hour. Sufficient. — 2 or 3 partridges for an entree. Seasonable from the 1st of September to the beginning of February. PASTE, Common, for Family Pies. Ingredients.—\ lb. of flour, ij lb. of butter, rather more than i pint of water. Mode.— Rub the butter lightly into the flour, and mix it to a smooth paste with the water; roll it out 2 or 3 times, and it will be ready for use. This paste may be converted into an excellent short crust for sweet tart by adding to the flour, after the butter is rubbed in, 2 tablespoonfuls of fine-sifted sugar. Ave- rage cost, 8d. per lb. PASTE, Puff, French, or Feuille- tage (Founded on M. TTde's Recipe). Ingredients.—Equal quantities of flour and butter—say 1 lb. of each ; ,J salt- spoonful of salt, the yolks of 2 eggs, rather more than ^ pint of water. Mode. —Weigh the flour ; ascertain that it is perfectly dry, and sift it; squeeze all the water from the butter, and wring it in a clean cloth till there is no moisture re- maining. Put the flour on the paste- board, work lightly into it 2 oz of the butter, and then make a hole in the centre ; into this well put the yolks of 2 eggs, the salt, and about \ pint of water (the quantity of this latter ingredient must be regulated by the cook, as it is impossible to give the exact proportion of it); knead up the paste quickly and lightly, and, when quite smooth, roll it out square to the thickness of about J inch. Presuming that the butter is per- fectly free from moisture, and as cool as possible, roll it into a ball, and place this ball of butter on the paste; fold the paste over the butter all round, and secure it by wrapping it well all over. Flatten the paste by rolling it lightly with the rolling-pin until it is quite thin, but not thin enough to allow the butter to break through, and keep the board Paste, Puff, very Good and paste dredged lightly with flour during the process of making it. This rolling gives it the first turn. Now fold the paste in three, and roll out again, and, should the weather be very warm, put it in a cold place on the ground to cool between the several turns; for, unless this is particularly attended to, the paste will be spoiled. Roll out the paste again twice, put it by to cool, then roll it out twice more, which will make 6 turnings in all. Now fold the paste in two, and it will be ready for use. If properly baked and well made, this crust will be delicious, and should rise in the oven about 5 or 6 inches. The paste'should be made rather firm in the first instance, as the ball of butter is liable to break through. Great attention must also be paid to keeping the butter very cool, as, if this is in a liquid and soft state, the paste will not answer at all. Should the cook be dexterous enough to succeed in making this, the paste will have a much better appearance than that made by the process of dividing the butter into 4 parts, and placing it over the rolled-out paste; but until experience has been acquired, we recommend puff-paste made by recipe. The above paste is used for vols-au-vent, small articles of pastry, and, in fact, everything that requires very light crust. Average cost, L.6d. per lb. PASTE, Puff, Very Good. Ingredients. — To every lb. of flour allow 1 lb. of butter, and not quite J pint of water. Mode.—Carefully weigh the flour and butter, and have the exact proportion; squeeze the butter well, to extract the water from it, and afterwards wring it in a clean cloth, that no moisture may remain. Sift the flour; see that it is perfectly dry, and proceed in the following manner to make the paste, usinga very clean paste-board and rolling- pin :—Supposing the quantity to be 1 lb. of flour, work the whole into a smooth paste with not quite .1pint of water, using a knife to mix it with: the propor- tion of this latter ingredient must be regulated by the discretion of the cook; if too much be added, the paste, when baked, will be tough. Roll it out until it is of an equal thickness of about an inch; break 4 oz. of the butter into small pieces; place these on the paste, sift over it a little flour, fold it over, roll out again, 238 THE DICTIONARY OF COOKERY. Paste, Puff, Medium and put another 4 oz. of butter. Repeat the rolling and buttering until the paste has been rolled out 4 times, or equal quantities of flour and butter have been used. Do not omit, every time the paste is rolled out, to dredge a little flour over that and the rolling-pin, to prevent both from sticking. Handle the paste as lightly as possible, and do not press heavily upon it with the rolling-pin. The next thing to be considered is the oven, as the baking of pastry requires particular attention. Do not put it into the oven until it is sufficiently hot to raise the paste; for the best-prepared paste, if not properly baked, will be good for nothing. Brushing the paste as often as rolled out, and the pieces of butter placed thereon, with the whito of an egg, assists it to rise in leaves or fiakes. As this is the great beauty of puff-paste, it is as well to try this method. A verage cost, Is. 4(?. per lb. PASTE, Puff, Medium. Ingredients.—To every lb. of flour allow 8 oz. of butter, 4 oz. of lard, not quite § pint of wator. Mode.—This paste may be made by the directions in the preceding recipe, only using less butter, and substituting lard for a portion of it. Mix the flour to a smooth paste with not quite ^ pint of water; then roll it out 3 times, the first time covering the paste with butter, the second with lard, and the third with butter. Keep the rolling-pin and paste slightly dredged with flour, to prevent them from stick- ing, and it will bo ready for use. Average cost, Is. per lb. PASTE, Puff (Soyer's Eecipe). Ingredients.—To every lb. of flour allow the yolk of 1 egg, the juice of 1 lemon, J saltspoonful of salt, cold water, 1 lb. of fresh butter. Mode.—Put the flour on to the paste-board ; make a hole in the centre, into which put the yolk of the egg, the lemon-juice, and salt; mix the whole with cold water (this should bo iced in summer, if convenient) into a soft flexible paste, with the right hand, and handle it as little as possible ; then squeeze all the buttermilk from the butter, wring it in a cloth, and roll out the paste; place the butter on this, and fold the edges of the paste over, so as to hide it; roll it out again to the thickness of i inch; fold over one third, over which again pass the rolling-pin; then Pastry and Puddings fold over the other third, thus forming a square; place it with the ends, top, and bottom before you, Bhaking a little flour both under and over, and repeat the rolls and turns twice again, as before. Flour a baking-sheet, put the paste on this, and let it remain on ice or in some cool place for h hour; then roll twice more, turning it as before; place it again upon the ice for .} hour, give it 2 more rolls, making 7 in all, and it is ready for use when required. Average cost, Js. Qd. per lb. PASTRY AND PUDDINGS, Directions in connection with the making of. A few general remarks respecting the various ingredients of which puddings and pastry are composed may be accept- able, in addition to the recipes in this department of Household Management. Flour should be of the best quality, and perfectly dry, and sifted before being used; if in the least damp, the paste made from it will certainly be heavy. Butter, unless fresh is used, should be washod from the salt, and well squeezed and wrung in a cloth, to get out all the water and buttermilk, which, if left in, assist to make the paste heavy. Lard should be perfectly sweet, which may be ascertained by cutting the bladder through, and, if the knife smells sweet, the lard is good. , Suet should be finely chopped, perfectly free from skin, and quite sweet; during the process of chopping, it should be lightly dredged with flour, which prevents the pieces from sticking together. Beef suet is considered the best; but veal suet, or the outside fat of a loin or neck of mutton, makes good crusts; as also the skimmings in which a joint of mutton has been boiled, but without vegetables. Clarified Beef Dripping answers very well for kitchen pies, puddings, cakes, or for family use. A very good short crust may be made by mixing with it a small quantity of moist sugar ; but care must be taken to use the dripping sparingly, or a very disagreeable flavour will be imparted to the paste. Strict cleanliness must be observed in pastry-making; all the utensils used should be perfectly free from dust and dirt, and the things required for pastry kept entirely for that purpose. THE DICTIONARY OF COOKERY. 239 Pastry and Puddings In mixing paste, add the water very gradually, work the whole together with the knife-blade, and knead it until perfectlysmooth. Those who are inexpe- rienced in pastry-making should work PASTE-P.OABD AND EOLLING-PIN. the butter in by breaking it ill small pieces, and covering the paste rolled out. It should then be dredged with flour, and the ends folded over and rolleoSout very thin again: this process must" be repeated until all the butter is used. PASTE-PrNCEBS AND JAGGEB, FOE OENAMENTING THE EDGES OF PIE-CBUSTS. The art of making paste requiros much practice, dexterity, and skill: it should be touched as lightly as possible, made with cool hands and in a cool place (a marble slab is better than a board for the purpose), and the coolest part of the house should be selected for the process during warm weather. PASTE CUTTEB AND COBNEE-CUTTEB. To insure rich paste being light, great expedition must be used in the making and baking; for if it stand long before Pastry and Puddings it is put in the oven, it becomes flat and heavy. OBNAMENTAL-PASTE CUITEB. Puff-paste requires a brisk oven, but not too hot, or it would blacken the crust; on the other hand, if the oven be too slack, the paste will be soddened, and will not rise, nor will it have any colour. PATTX-PANS, PLAIN AND FLUTED. Tart-tins, cake-moulds, dishes for baked puddings, patty-pans, &c, should all be buttered before the article intended to PIE-DISH. be baked is put in them. Things to be baked on sheets should be placed on buttered paper. Eaised-pie paste should have a soaking heat, and paste glazed EAISED-PIE MOULD. must have rather a slack oven, that the icing be not scorched. It is EAISED-PIE MOULD, OPEN. better to ice tarts, &e., when they are three-parts baked. 240 THE DICTIONARY OF COOKERY. Pastry and Puddings To ascertain when the oven is heated to the proper degree for puff-paste, put a small piece of the paste in previous to baking the whole, and then the hoat can thus be judged of. The freshnessof allpuddingingredients is of much importance, as one bad article will taint the whole mixture. When the freshness of eggs is doubtful, break each one separately in a cup, before mixing them altogether. Should there be a bad one amongst them, it can be thrown away; whereas, if mixed with the good ones, the entire quantity would be spoiled. The yolks and whites beaten separately make the articles they are put into much lighter. Raisins and dried fruits for puddings should be carefully picked, and in many cases stoned. Currants should be well washed, pressed in a cloth, and placed on a dish before the fire to get thoroughly dry: they should then be picked care- fully over, and every piece of grit or stone removed from amongst them. To plump them, some cooks pour boiling water over them, and then dry them before the fire. Batter pudding should be smoothly mixed and free from lumps. To insure this, first mix the flour with a very small proportion of milk, and add the remain- der by degrees. Should the pudding be very lumpy, it may be strained through a hair sieve. A11 I/oiled puddings should be put on in boiling water, which must not be allowed to stop simmering, and »^^—a- the pudding I must always be covered with the TavT-vV^M water; if requi- ^j^^^^M^^ site, the sauce- ^^fr in a cloth from boiled-puddino Mori.D. sticking to the bottom of the saucepan, place a small plate or saucer underneath it, and set the pan on a. trivet over the fire. If a mould is used, this precaution is not necessary; but care must be taken to keep the pudding well covered with water. For dishing a boiled pudding as soon as it comes out of the pot, dip it into a basin of cold water, and the cloth will Pastry and Puddings then not adhere to it. Great expedition is necessary in sending puddings to table, as by standing they quickly become heavy, batter puddings particularly. For baked or boiled puddings, the moulds, cups, or basins should be always buttered before the mixture is put in them, and they should be put into the saucepan directly they are filled. Scrupulous attention should be paid to the cleanliness of pudding-cloths, as from neglect in this particular the out- PUDDING-BASIN. sides of boiled puddings frequently taste very disagreeably. As soon as pos- sible after it is taken off the pudding, it should be soaked in water, and then well washed, without soap, unless it be very greasy. It should be dried out of doors, then folded up and kept in a dry place. When wanted for use, dip it in boiling water, and dredge it slightly with flour. The dry ingredients for puddings are better for being mixed some time before they are wanted; the liquid portion should only be added just before the pudding is put into the saucepan. A pinch of salt is an improvement to the generality of puddings; but this ingredient should be added very spar- ingly, as the flavour should not be detected. When baked puddings are sufficiently solid, turn them out of the dish they were baked in, bottom uppermost, and strew over them fine-sifted sugar. When pastry or baked puddings are not done through, and yet the outside is sufficiently brown, cover them over with a piece of white paper until thoroughly cooked: this prevents them from getting burnt. I THE DICTIONARY OF COOKERS'. Pastry, Iced or Glased PASTB.TT, to lee or Glaze. To glaze pastry, which is the usual method adopted for meat or raised pies, break an egg, separate the yolk from the white, and beat the former for a short time. Then, when the pastry is nearly baked, take it cut of the oven, brush it over with this beaten yolk of egg, and put it back in the oven to set the glaze. To ice pastry, which is the usual method adopted lor fruit tarts and sweet dishes of pastry, put the white of an egg on a plate, and with the blade of a knile beat it to a stiff froth. "When the pastry is nearly baked, brush it over with this, and sift over some pounded sugar ; put it back into the oven to set the glaze, and, in a few minutes, it will be done. Great care should be taken that the paste does not catch or burn in the oven, which it is very liable to do alter the icing is laid on. Sufficient.—Allow 1 egg and IS oz. of sugar to glaze 3 tarts. PASTBY SANDWICHES. Ingredients.—Puff-paste, jam of any kind, the white of an egg, sifted sugar. Mode.—Roll the paste out thin; put half of it on a baking-sheet or tin, and spread equally over it apricot, greengage, or any preserve that may be prefeiTed. Lay over this preserve another thin paste; press the edges together all round; and mark the paste in lines with a knife on the surface, to show where to cut it when baked. Bake from 20 minutes to S hour; and, a short time before being done, take the pastry out of the oven, brush it over with the white of an egg, sift over pounded sugar, and put it back in the oven to colour. When cold, cut it into strips; pile these on a dish pyramidically, and serve. These strips, cut about 2 inches long, piled in circular rows, and a plateful of flavoured whipped cream poured in the middle, make a very pretty dish. Time.—20 minutes to Si hour. Average cost, with ^ lb. of paste, 1*. Sufficient.—h lb. of paste will make 2 dishes of sandwiches. Seasonable at any time. PATE BEISEE, Crust French, for Baised Pies. Ingredients.—-To every lb. of flour allow £ saltspoonful of salt, 2 eggs, ^ pint of water, 6 oz. of butter. Mode.— Spread the flour, which should be sifted and Pea Soup, Inexpensive thoroughly dry, on the paste-board; make a hole in the centre, into which put the butter; work it lightly into the flour, and when quite fine, add the salt; work the whole into a smooth paste with the eggs (yolks and whites) and water, and make it very firm. Knead the pasto | well, and let it be rather stiff, that the sides of the pie may be easily raised, and that they do not afterwards tumble or shrink. A verage cost, Is. per lb. Kote.-—This paste may be veiy much enriched by making it with equal quan- tities of flour and butter; but then it is not so easily raised as when made plainer. PATTIES, Fried. [Cold Meat Cookery.] Ingredients.— Cold roast veal, a few slices of cold ham, 1 egg boiled hard, pounded mace, pepper and salt to taste, gravy, cream, 1 tea- spoonful of minced lemon-peel, good puff-paste. Mode.—Mince a little cold veal and ham, allowing one-third ham to two-thirds veal; add an egg boiled hard and chopped, and a seasoning of pounded mace, salt, pepper, and lemon-peel; moisten with a little gravy and cream. Make a good puff -paste; roll rather thin, and cut it into round or square pieces; put the mince between two of them, pinch the edges to keep in the gravy, and fry a light brown. They may also be baked in patty-pans; in that case, they should be brushed over with the yolk of an egg before they are put in the oven. To make a variety, oysters may be substituted for the ham. Time.—15 minutes to fry the patties. Seasonable from March to October. PEA SOUP (Inexpensive). Ingredients.—4 lb. of onions, | lb. of carrots, 2 oz. of celery, $ lb. of split peas, a little mint, shred fine ; 1 tablespoonful of coarse brown sugar, salt and pepper to taste, 4 quarts of water, or liquor in which a joint of meat has been boiled. Mode.—Fry the vegetables for 10 minutes * in a little butter or dripping, previously cutting them up into small pieces; pour the water on them, and when boiling add the peas. Let them simmer for nearly 3 hours, or until the peas are thoroughly done. Add the sugar, seasoning, and mint; boil for \ of an hour, and serve. Time.—8£. hours. Average cost, 1 id. per 242 THE DICTIONARY OF COOKERY. Pea Soup, Green quart. Seasonable in winter. Sufficient for 12 persons. PEA SOUP (Green). Ingredients.—3 pints of green peas, \ lb. of butter, 2 or 3 thin slices of ham, 3 onions sliced, 4 shredded lettuces, the crumb of 2 French rolls, 2 hand fulls of spinach, 1 lump of sugar, 2 quarts of medium stock. Mode.—Put the butter, ham, 1 quart of peas, onions, and let- tuces, to a pint of stock, and simmer for an hour; then add the remainder of the stock, with the crumb of the French rolls, and boil for another hour. Now boil the spinach and squeeze it very dry. Rub the soup through a sieve, and the spinach with it, to colour it. Have ready a pint of young peas boiled; add them to the soup, put in the sugar, give one boil, and serve. If necessary, add salt. Time.—2^ hours. A rerage cost, Is. drt. per quart. Seasonable from June to the end of August. Sufficient for 10 persons. Note.—It will be well to add, if the peas are not quite young, a little more sugar. Where economy is essential, water may be used instead of stock for this soup, boiling in it likewise the pea- shells; but using a double quantity of vegetables. PEA SOUP, Winter (Yellow). Ingredients.—1 quart of split peas, 2 lbs. of shin beef, trimmings of meat or poultry, a slice of bacon, 2 large carrots, 2 turnips, 5 large onions, 1 head of celery, seasoning to taste, 2 quarts of soft water, any bones left from roast meat, 2 quarts of common stock, or liquor in which a joint of meat has been boiled. Mode.— Put the peas to soak over-night in soft water, and float off such as rise to the top. Boil them in the water till tender enough to pulp; then add the ingre- dients mentioned above, and simmer for 2 hours, stirring it occasionally. Pass the whole through a sieve, skim well, season, and serve with toasted bread cut in dice. Time.—4 hours. Average cost, Gd. per quart. Seasonable all the year round, but more suitable for cold weather. Sufficient for 12 persons. PEACHES, Compote of. Ingredients—1 pint of syrup, about 15 small peaches. Mode.—Peaches that Peaches Preserved in Brandy are not very large, and that would not look well for dessert, ans .ver very nicely for a compote. Divide the poaches, take out the stones, and pare the fruit; make a syrup by recipe, put in the peaches, and stew them gently for about 10 mi- nutes. Take them out without breaking, arrange them on a glass dish, boil the syrup for 2 or 3 minutes, let it cool, pour it over the fruit, and, when cold, it will be ready for table. Time.—10 minutes. Average cost, Is. 2d. Sufficient for 5 or 6 persons. Seasonable in August and September. PEACH FRITTERS. Ingredients.—For the batter, J,lb. of flour, h oz. of butter, h saltspoonful of salt, 2 eggs, milk, peaches, hot lard or clarified dripping. Mode.—Make a nice smooth batter ; skin, halve, and stone the peaches, which should be quite ripe; dip them in the batter, and fry the pieces in hot lard or clarified dripping, which should be boiling before the peaches are put in. From 8 to 10 mi- nutes will be required to fry them; when done, drain them before the fire. Dish them on a white d'oyley. Strew over plenty of pounded sugar and serve. Time.—From 8 to 10 minutes to fry the fritters, 5 minutes to drain them. Ave- rage cost, Is. Sufficient for 4 or 5 persons. Seasonable in July, August, and Sep- tember. PEACHES PRESERVED IN BRANDY. Ingredients. — To every lb. of fruit weighed before being stoned, allow at lb. of linely-pounded loaf sugar • brandy. Mode.—Let the fruit be gathered in dry weather; wipe and weigh it, and remove the stones as carefully as possible, with- out injuring the peaches much. Put them into a jar, sprinkle amongst them pounded loaf sugar in the above propor- tion, and pour brandy over the fruit. Cover the jar down closely, place it in a saucepan of boiling water over the fire, and bring the brandy to the simmering- point, but do not allow it to boil. Take the fruit out carefully, without breaking it; put it into small jars, pour over it the brandy, and, when cold, exclude the air by covering the jars with bladders, or tissue-paper brushed over on both sides with the white of an egg. Apricots THE DICTIONARY OF COOKERY. Peas, Boiled Green fare the pears, halve them, remove the cores, and leave the stalks on; put them into a lined saucepan with the above ingredients, and let them simmer very gently until tender, which will be in from 3 to 4 hours, according to the qua- lity of the pears. They should be watched, and, when done, carefully lifted STEWED TEARS. out on to a glass dish without breaking them. Boil up the syrup quickly for 2 or 3 minutes; allow it to cool a little, pour it over the pears, and let them get perfectly cold. To improve the colour of the fruit, a few drops of prepared cochineal may be added, which rather enhances the beauty of this dish. The fruit must not be boiled fast, but only simmered, and watched that it be not too much done. Time.—3 to 4 hours. Average cost, Is. 6d. Sufficient for 5 or 6 persons. Seasonable from September to January. PEAS, Boiled Green. Ingredients.—Green peas; to each J,gallon of water allow 1 smallteaspoonful of moist sugar, 1 heaped tablespoonful of salt. Mode.—This delicious vegetable, to be eaten in perfection, should be young, and not gathered or slotted long before it is dressed. Shell the peas, wash them well in cold water, and drain them; then put them into a saucepan with plenty of fast-boiling water, to which salt and moist sugar have been added in the above proportion; let them boil quickly over a brisk fire, with the lid of the saucepan uncovered, and be careful that the smoke does not draw in. When tender, pour them into a colander; put them into a hot vegetable-dish, and quite in the centre of the peas place a piece of butter, the size of a walnut. Many cooks boil a small bunch of mint with the peas, or garnish them with it, by boiling a few sprigs in a saucepan by themselves. Should the peas be very old, and difficult to boil a good colour, a very tiny piece of soda may be thrown in the water previous to putting them in; but this must be very sparingly used, as it causes the peas, when boiled, to have a smashed and broken appear- Peas, Stewed Green ance. With young peas, there is not the slightest occasion to use it. Time..--Young peas, 10 to 15 minutes; the large sorts, such as marrowfats, &c, 18 to 24 minutes; old peas, i hour. Average cost, when cheapest, 672. per peck; when first in season, L.to E. 6d. per peck. Suffi- cient.—Allow 1 peck of imshelled peas for 4 or 5 persons. Seasonable from June to the end of August. PEAS, Green, h la Praneaise. Ingredients.—2 quarts of green peas, 3 oz. of fresh butter, a bunch of parsley, 6 green onions, flour, a small lump of sugar, h teaspoonful of salt, a teaspoon- ful oi flour. Mode.—Shell sufficient fresh-gathered peas to fill 2 quarts; put them into cold water, with the above proportion of butter, and stir them about until they are well covered with the butter; drain them in a colander, and put them in a stewpan, with the parsley and onions; dredge over them a little flour, stir the peas well, and moisten them with boiling water; boil them quickly over a large fire for 20 minutes, or until there is no liquor remaining. Dip a small lump of sugar into some water, that it may soon melt; put it with the peas, to which add h teaspoonful of salt. Take a piece of butter the size of a walnut, work it together with a tea- spoonful of flour, and add this to the peas, which should be boiling when it is put in. Keep shaking the stewpan, and, when the peas are nicely thickened, dress them high in the dish, and serve. Time. — Altogether, f hour. Average cost, 6d. per peck. Sufficient for 4 or 5 persons. Seasonable from June to the end of August. PEAS, Stewed Green. Ingredients.—1 quart of peas, 1 lettuce, 1 onion, 2 oz. of butter, pepper and salt to taste, 1 egg, h teaspoonful of powdered sugar. Mode.—Shell the peas, and cut , the onion and lettuce into slices; put these into a stewpan, with the butter, pepper, and salt, but with no more water than that which hangs around the lettuce from washing. Stew the whole very gently for rather more than 1 hour; then stir in a well-beaten egg, and about h teaspoonful of powdered sugar. When the peas, &c, are nicely thickened, serve; but, after the egg is added, do not allow them to boil. Time.—1^ hour. THE DICTIONARY OF COOKERY. Perch, Boiled Average cost, 6d. per peek. Sufficient for 3 or 4 persons. Seasonable from June to the end of August. PEECH, Boiled. Ingredients.—\ lb. of salt to each gallon of water. Mode.—Scale the fish, take out the gills and clean it thoroughly; lay it in boiling water, salted as above, and simmer gently for 10 minutes. If the fish is very large, longer time must be allowed. Garnish with parsley, and serve with plain melted butter, or Dutch sauce. Perch do not preserve so good a flavour when stewed as when dressed in any other way. Time.—Middling-sized perch, :J hour. Seasonable from September to November. Note.—Tench may be boiled the same way, and served with the same sauces. PERCH, Pried. Ingredients.—Egg and bread crumbs, hot lard. Mode.—Scale and clean the fish, brush it over with egg, and cover with bread crumbs. Have ready Borne boiling lard ; put the fish in, and fry a nice brown. Serve with plain melted butter or anehovy sauce. Time.—10 minutes. Seasonable from September to November. Note.—Fry tench in the same way. PEECH, Stewed with Wine. Ingredients.—Equal quantities of stock and sherry, 1 bay-leaf, 1 clove of garlic, a small bunch of parsley, 2 cloves, salt to taste; thickening of butter and flour, pepper, grated nutmeg, ^ teaspoonful of anchovy sauce. Mode.—Scale the fish and take out the gills, and clean them thoroughly; lay them in a stewpan with sufficient stock and sherry just to cover them. Put in the bay-leaf, garlic, pars- ley, cloves, and salt, and simmer till tender. When done, take out the fish, strain the liquor, add a thickening of butter and flour, the pepper, nutmeg, and tho anchovy sauce, and stir it over the fire until somewhat reduced, when pour over the fish, and serve. Time.— About 20 minutes. Seasonable from Sep- tember to November. PETITES BOTJCHEES. Ingredients.—6 oz. of sweet almonds, £ lb. of sifted sugar, the rind of £ lemon, the white of 1 egg, puff-paste. Mode.— Pheasant, to Carve Blanch the almonds, and chop them fine; rub the sugar on the lemon-rind, and pound it in a mortar; mix this with the almonds and the white of the egg. Rail 1 some puff-paste out; cut it in any shape that may be preferred, such as diamonds, I rings, ovals, &c, and spread the above mixture over the paste. Bake the bou- chees in an oven, not too hot, and serve cold. Time.—| hour, or rather more. Average cost, Is. Sufficient for ^ lb. of puff-paste. Seasonable at any time. If this bird be eaten three days after it has been killed, it then has no pecu- liarity of flavour; a pullet would be more relished, and a quail would surpass it in aroma. Kept, however, a proper length of time,—and this can be ascertained by a slight smell and change of colour,— then it becomes a highly-flavoured dish, occupying, so to speak, the middle dis- tance between chicken and venison. .It is difficult to define any exact time to "hang" a pheasant; but any one pos- sessed of the instincts of gastronomical science, can at once detect the right moment when a pheasant should betaken down, in the same way as a good cook knows whether a bird should be removed from the spit, or have a turn or two more. PHEASANT, Broiled (a Breakfast or Luncheon Dish). Ingredients.—1 pheasant, a little lard, I egg and bread crumbs, salt and cayenne to taste. Mode.—Cut the legs off at the first joint, and the remainder of tho bird into neat pieces; put them into a frying- pan with a little lard, and when browned on both sides, and about half done, take them out and drain them; brush the pieces over with egg, and sprinkle with bread crumbs with which has been mixed a good seasoning of cayenne and salt. Broil them over a moderate fire for about 10 minutes, or rather longer, and serve with mushroom-sauce, sauce piquante, or brown gravy, in which a few game- bones and trimmings have been stowed. Time.—Altogether J hour. Sufficient for 4 or 5 persons. Seasonable from the 1st of October to the beginning of February. PHEASANT, to Carve. Fixing the fork in the breast, let the carver cut slices from it in the direction 246 THE DICTIONARY OF COOKERY. Pheasant Cutlets of the linos from 2 to 1: these are the prime pieces. If there be more guests to satisfy than these slices will serve, then let the legs and wing3 be disen- gaged in the same manner as described BOAST PHEASANT. in carving boiled fowl, the point where the wing joins the neckbone being care- fully found. The merrythought will come off in the same way as that of a fowl. The most valued parts are the same as those which are most considered in a fowl. PHEASANT CUTLETS. Ingredients.—2 or 3 pheasants, egg and bread crumbs, cayenne and salt to taste, brown gravy. Mode.—Procure 3 young pheasants that have been hung a few days; pluck, draw, and wipe them inside; cut them into joints; remove the bones from the best of these; and the backbones, trimmings, &c., put into a stewpan, with a little stock, herbs, vegetables, seasoning, kc, to make the gravy. Flatten and trim the cutlets of a good shape, egg and bread-crumb them, broil them over a clear fire, pile them high in tho dish, and pour under them tho gravy made from the bones, which should be strained, flavoured, and thickened. One of tho small bones should bo stuck on the point of each cutlet. Time.—10 minutes. Average cost, 2.s. Gd. to 3*. each. Sufficient for 2 entrees. Seasonal h from the 1st of October to the beginning of February. PHEASANT, Hoast. Ingredients.—Pheasant, flour, butter. Choosing and (rutting.—Old pheasants may be known by the length and sharp- BOAST PHEASANT. ness of their spurs; in young ones they are short and blunt. The cock bird is generally reckoned the best, except Pheasant Soup when the hen is with egg. They should hang somo time before they are dressed, as, if they are cooked fresh, the flesh will be exceedingly dry and tasteless. After the bird is plucked and drawn, I wipe the inside with a damp cloth, and ; truss it in the same manner as partridge. If the head is left on, as shown in tho engraving, bring it round under tho | wing, and fix it on to the point of the I skewer. Mode.—Roast it before a brisk fire, keep it well basted, and flour and froth it nicely. Serve with brown gravy, ) a little of which should be poured round I the bird, and a tureen of bread sauce. 2 or 3 of tho pheasant's best tail-feathers | are sometimes stuck in the tail as an ornament; but the fashion is not much to be commended. Time.—| to 1 hour, according to the size. Average cost, 2.9. Qd. to 3s. each. Sufficient,—1 for a dish. Seasonable from the 1st of October to the beginning of February. PHEASANT, Boast, Brillat Sa- varin's Becipe (a la Sainte Alliance). When the pheasant is in good condi- tion to be cooked, it should be plucked, and not before. Tho bird should then be stuffed in the following manner ;— Take two snipes, and draw them, putting the bodies on one plate, and the livers. &c, on another. Take off the flesh, and mince it finely with a little beef, lard, a few truffles, pepper and salt to taste, and stuff the pheasant carefully with this. Cut a slice of bread, larger considerably than the bird, and cover it with tho liver, &c, and a few truffles: an anchovy and a little fresh butter added to these will do no harm. Put the bread, &c., into the dripping-pan, and, when tho bird is roasted, place it on the preparation, and surround it with Florida oranges. Do not be uneasy, Savarin adds, about your dinner; for a pheasant served in this way is fit for beings better than men. The pheasant itself is a very good bird ; and, imbibing tho dressing and the flavour of the truffle and snipe, it becomes thrice better. PHEASANT SOUP. Ingredients.—2 pheasants,\ lb. of but- ter, 2 slices of ham, 2 large onions sliced, h head of celery, the crumb cf two French rolls, the yolks of 2 eggs boiled hard, salt and cayenne to taste, a little THE DICTIONARY OF COOKERY. Pickle for Tongues or Beef mustard, turmeric, pepper, and cayenne; mix them with vinegar, and stir well until no lumps remain; add all the in- gredients to the vinegar, and mix well. Keep this liquor in a warm place, and thoroughly stir every morning for a month with a wooden spoon, when it will be ready for the different vegetables to be added to it. As these come into sea- son, have them gathered on a dry day, and, after merely wiping them with a cloth, to free them from moisture, put them into the pickle. The cauliflowers, it may be said, must be divided into small bunches. Put all these into the pickle raw, and at the end of the sea- son, when there have been added as many of the vegetables as could bo pro- cured, store it away in jars, and tie over with bladder. As none of tho ingre- dients are boiled, this pickle will not be fit to eat till 12 months have elapsed. Whilst tho pickle is being made, keep a wooden spoon tied to tho jar; and its contents, it may be repeated, must be stirred every morning. Seasonable. — . Make-the pickle-liquor in May or June, as tho season arrives for the various vegetables to bo picked. PtCKLE for Tongues or Beef / (Newmarket Kecipe). I Ingredient*.—1 gallon of soft water, 3 lbs. of coarse salt, 6* oz. of coarse brown sugar, h oz. of saltpetre. Mode.—Put all the ingredients into a saucepan, and let them boil for A an hour, clear off the scum as it rises, and when done pour the I pickle into a pickling-pan. Let it get cold, then put in the meat, and allow it to remain in pickle from 8 to 14 days, according to the size. It will keep good for G months if well boiled once a fort- night. Tongues will take 1 month or 6 weeks to bo properly cured; and, in salting meat, beef and tongues should always be put in separate vessels. Time.— A mo derate-si zed tongue should remain in the pickle about a month, and be turned every day. PICKLE, Universal. Ingredients.—To 6 quarts of vinegar allow 1 lb. of salt, $ lb. of ginger, 1 oz. of mace, ^ lb. of shalcts, 1 tablespoonful of cayenne, 2 oz. of mustard-seed, 1£ oz. of turmeric. Mode.—Boil all tho ingre- dients together for about 20 minutes; when cold, put them into a jar with 3?ionic» Bill of Pare for whatever vegetables you choose, such as radish-pods, French beans, cauli- flowers, gherkins, fcc<&c., as these come into season; put them in fresh as you gather them, having previously wiped them perfectly free from moisture and grit. This pickle will be fit for use in about 8 or 9 months. Time.—20 minutes. Seasonable.—Make the pickle in May or June, to be ready for the various vege- tables. jtfote.—As this pickle takes 2 or 3 months to make,—that is to say, nearly that time will elapse before all the differ- ent vegetables are added,—care must bo taken to keep the jar which contains the pickle well covered, either with a closely-fitting lid, or a piece of bladder securely tied over, so as perfectly to exclude the air. PICKLES. Although pickles may bo purchased at shops at as Iowa rate as they can usually be made for at home, or perhaps even for less, yet we would advise all house- wives, who have sufficient time and con- venience, to prepare their own. The only general rales, perhaps, worth stat- ing here,—as in the recipes all neces- sary details will bo explained—are, that tho vegetables and fruits used should be sound, and not over-ripe, and that the veiy best vinegar should be employed. PICNIC POK40 PERSON'S, Bill of Fare for. A joint of cold roast beef, a joint of cold boiled beef, 2 ribs of lamb, 2 shoulders of lamb, 4 roast fowls, 2 roast ducks, 1 ham, 1 tongue, 2 vcal-and-ham pies, 2 pigeon pies, 6 medium-sized lobsters, 1 piece of collared calf's head, 18 lettuces, 6 baskets of salad, (J cucum- bers. Stewed fruit well sweetened, and put into glass bottles well corked; 3 or 4 dozen plain pastry biscuits to eat with the stewed fruit, 2 dozen fruit turnovers, 4 dozen cheesecakes, 2 cold cabinet pud- dings in moulds, 2 blancmanges in moulds, a few jam puffs, 1 large cold plum-pudding {this must be good), a few baskets of fresh fruit, 3 dozen plain bis- cuits, a piece of cheese, 6 lbs. of butter (this, of course, includes the butter for tea), 4 quartern loaves of household bread, 3 dozen rolls, 6 loaves of tin bread (for tea), 2 plain plum cakes, 2 pound cakes , 250 THE DICTIONARY OF COOKERY. Pig, Sucking, to Scald a dried up before the ends are done. Before it is taken from the fire, cut off the head, and part that and the body down the middle. Chop the brains and mix them with the stuffing; add £ pint of good gravy, a tablespoonful of lemon- juice, and the gravy that flowed from the pig; put a little of this on the dish with the pig, and the remainder send to table in a tureen. Place the pig back to back in the dish, with one half of the head on each side, and one of the ears at each end, and send it to table as hot as possible. Instead of butter, many cooks take salad oil for basting, which makes the crackling* crisp j and as this is one of the principal things to be considered, perhaps it is desirable to use it; but be particular that it is very pure, or it will impart an unpleasant flavour to the meat. The brains and stuffing may bo stirred into a tureen of melted btttter instead of gravy, when the latter is not liked. Apple sauce and the old-fashioned cur- rant sauce are not yet quite obsolete as an accompaniment to roast pig. Time.— lb to 2 hours for a small pig. Average cost, 5s. to 6s. Sufficient for 9 or 10 per- sons. Seasonable from September to February. PIG, Sucking, to Scald a. Put the .pig into cold water directly it is killed; let it remain for a few minutes, then immerse it in a largo pan of boiling water for 2 minutes. Take it out, lay it on a table, and pull off the hair as quickly as possible. When the skin looks clean, make a slit down the belly, take out the entrails, well clean the nos- trils and ears, wash the pig in cold water, and wipe it thoroughly dry. Take -off the feet at the first joint, and loosen and leave sufficient skin to turn neatly over. If not to be dressed im- mediately, fold it in a wet cloth to keep it from the air. PIGS' CHEEKS, to Dry. Ingredients.—Salt, \ oz. of saltpetre, 2 oz. of bay-salt, 4 oz. of coarse sugar. Mode.—Cut out the snout, remove the brains, and split the head, taking off the upper bone to make the jowl a good shape ; rub it well with salt; next day take away the brine, and salt it again the following day; cover the head with saltpetre, bay-salt, and coarse sugar, in Pig's Face, Collared the above proportion, adding a little common salt. Let the head be often turned, and when it has been in the pickle for 10 days, smoke it for a week or rather longer. Time.—To remain in the pickle 10 days; to be smoked 1 week. Seasonable. — Should be made from September to March. Note.—A. pig's cheek, or Bath chap, will require two hours'cooking after the water boils. PIG'S FACE, Collared (a Breakfast or Luncheon Dish). Ingredients.—1 pig's face; salt. For brine, 1 gallon of spring water, 1 lb. of common salt, ^ handful of chopped juniper-berries, 6 bruised cloves, 2 bay- leaves, a few sprigs of thyme, basil, sago, i oz. of saltpetre. For forcemeat, A lb. of ham, \ lb. bacon, 1 teaspoonful of mixed spices, pepper to taste, ^ lb. of lard, 1 tablespoonful of minced parsley, 6 young onions. Mode.—Singe the head carefully, bone it without breaking the skin, and rub it well with salt. Make the brine by boiling the above ingre- dients for it over the pig's facb. head, and let it steep in this for 10 days, turning and rubbing it often. Then wipe, drain, and dry it. For the forcemeat, pound the ham and bacon very finely, and mix with these the remaining ingredients, taking care that the whole is thoroughly incorpo- rated. Spread this equally over the head, roll it tightly in a cloth, and bind it securely with broad tape. Put it into a saucepan with a few meat trimmings, and cover it with stock; let it simmer gently for 4 hours, and be particular that it does not stop boiling the whole time. When quite tender, take it up, put it between 2 dishes with a heavy weight on the top, and when cold, remove the cloth and tape. It should be sent to table on a napkin, or garnished with a piece of deep white paper with a ruche at the top. Time.—4 hours. Average cost, from 2*. to 2s. Qd. Seasonable from October to March. THE DICTIONARY OF COOKERY. 25] Pig's Fry, to Dress PIG'S PRY, to Dress. Ingredients.—3£ lb. of pig's fry, 2 onions, a few sago leaves, 3 lbs. of potatoes, pepper and salt to taste. Mode.—Put the lean fry at the bottom of a pie dish, sprinkle over it some minced sage and onion, and a seasoning of pepper and salt; slice the potatoes; put a layer of these on tho seasonings, then the fat-fry, then more seasoning, and a layer of potatoes at the top. Fill the dish with boiling water, and bake for 2 hours, or rather longer. Time.—Rather more than 2 hours. Ave- rage cost, (kl. per lb. Sufficient for 3 or 4 persons. Seasonable from September to March. PIG'S LIVER (a Savoury and Eco- nomical Dish). Ingredients.—The liver and lights of a pig, 6 or 7 slices of bacon, potatoes, 1 largo bunch of parsley, 2 onions, 2 sage leaves, pepper and salt to taste, a little broth or water. Mode.—Slice the liver and lights, and wash these perfectly clean, and parboil the potatoes; mince tho parsley and sage, and chop tho onion rather small. Put the meat, potatoes, and bacon into a deep tin dish, in alter- nate layers, with a sprinkling of the herbs, and a seasoning of pepper and salt between each ; pour on a little water or broth, and bake in a moderately-heated oven for 2 hours. Time.—2 hours. Ave- rage cost, Is. (id. .Sufficient for 6 or 7 persons. Seasonable from September to March. PIG'S PETTITOES. Ingredients.—A thin slice of bacon, 1 onion, 1 blade of mace, 6 peppercorns, •$ or 4 sprigs of thyme, 1 pint of gravy, pepper and salt to taste, thickening of butter and flour. Mode.—Put the liver, heart, and pettitoes iuto a stewpan with the bacon, mace, peppercorns, thymo, onion, and gravy, and simmer these gently for £ hour; then take out the heart and liver, and mince them very tine. Keep stewing the feet until quite tender, which will bo in from 20 minutes to £ hour, reckoning from the time that they boiled up first; then put back tho minced liver, thicken tho gravy with a little butter and dour, season with pepper and salt, and simmer over a gentle Pigeon Pie and similar parts. fire for 5 minutes, occasionally stirring the contents. Dish the mince, split the feet, and arrange them round alternately with sippets of toasted bread, and pour the gravy in the middle. Time.—Alto- gether 40 minutes. Sufficient for 3 or 4 persons. Seasonable from September to March. PIGEON, to Carve. A very straightforward plan is adopted in carving a pigeon: the knife is carried sharply in the direction of the line as shown from 1 to 2, en- tirely through the bird, cut- ting it into two precisely equal If it is necessary to make three pieces of it, a small wing should be cut off with the leg on either side, thus serving two guests; and, by this means, there will be sufficient meat left on the breast to send to the third guest. PIGEON PIE (Epsom Grand-Stand Recipe). Ingredients.—lh lb. of rump-steak, 2 or 3 pigeons, 3 slices of ham, pepper and salt to taste, 2 oz. of butter, 4 eggs, puff crust. Mode.—Cut the steak into pieces about 3 inches square, and with it line the bottom of a pie-dish, seasoning it well with pepper and salt. Clean the pigeons, rub them with pepper and salt inside and out, and put into the body of each rather more than ^ oz. of butter; lay them on the steak, and a piece of ham on each pigeon. Add the yolks of four eggs, and half fill the dish with stock; place a border of puff paste round tho edge of the dish, put on the cover, and ornament it in any way that may be pre- ferred. Clean three of the feet, and place them in a hole made in the crust at the top: this shows what kind of pie it is. Glaze the crust,—that is to say, brush it over with the yolk of an egg,— and bake it in a well-heated oven for about hour. When liked, a season- ing of pounded mace may be added. Time. — 1} hour, or rather less. Average cost, 5s. 3d. Sufficient for 5 or G persons. Seasonable at any time. 252 THE DICTIONARY OF COOKERY. Pigeons, Broiled PIGEONS, Broiled. Ingredients.—Pigeons, 3 oz. of butter, pepper and salt to taste. Mode.—Take care that the pigeons are quite fresh, and carefully pluck, draw, and wash them; split the backs, rub the birds over with butter, season them with pepper and salt, and broil them over a moderate tire for \ hour or 20 minutes. Serve very hot, with either mushroom-sauce or a good gravy. Pigeons may also be plainly boiled, and served with parsley and butter; they should be trussed like boiled fowls, and take from \ hour to 20 minutes to boil. Time.—To broil a pigeon, from \ hour to 20 minutes; to boil one, the same time. A verage cost, from 6d. to 9d, each. Seasonable from April to September, but in the greatest perfection from Midsummer to Michael- mas. PIGEONS, Boast. Ingredients.—Pigeons, 3 oz. of butter, pepper and salt to taste. Trussing.— Pigeons, to be good, should be eaten fresh (if kept a little, the flavour goes off), and they should be drawn as soon as killed. Cut off the heads and necks, truss the wings over the backs, and cut off the toes at the first joint: previous to trussing, theyshouldbe carefully cleaned, as no bird requires so much washing. KOAST PIGEON. Mode.—Wipe the birds very dry, season them inside with pepper and salt, and put about | oz. of butter into the body of each: this makes them moist. Place them at a bright fire, and baste them well the whole of the time they are cooking (they will be done enough in from 20 to 30 minutes); garnish with fried parsley, and serve with a tureen of parsley and butter. Bread sauce and gravy, the same as for roast fowl, are exceedingly nice accompaniments to roast pigeons, as also egg-sauce. Time.—From 20 minutes to 5 hour. Average cost, 6d. to 9rf. each. Seasonable from April to September; but in the greatest perfec- tion from Midsummer to Michaelmas. Pike, Boiled PIGEONS, Stewed. Ingredients..—6 pigeons, a few slices of bacon, 3 oz. of butter, 2 tablespoonfuls of minced parsley, sufficient stock to cover the pigeons, thickening of butter and flour, 1 tablespoonful of mushroom ketchup, 1 tablespoonful of port wine. Mode.—Empty and clean the pigeons thoroughly, mince the livers, add to these the parsley and butter, and put it into the insides of the birds. Truss them with the legs inward, and put them into a stewpan, with a few slices of bacon placed under and over them; add the stock, and stew gently for rather more than I hour. Dish the pigeons, strain the gravy, thicken it with butter and flour, add the ketchup and port wine, give one boil, pour over the pigeons, and serve. Time.—Rather more than h hour. Average cost, 6d. to 9d. each. Sufficient for 4 or 5 persons. Seasonable from April to September. PIKE, Baked. Ingredients.—1 or 2 pike, a nice deli- cate stuffing (see Forcemeats), 1 egg, bread crumbs, k lb. butter. Mode.— Scale the fish, take out the gills, wash, and wipe it thoroughly dry; stuff it with forcemeat, sew it up, and fasten the tail in the mouth by means of a skewer; brush it over with egg, sprinkle with bread crumbs, and baste with butter, before putting it in the oven, which must be well heated. When the pike is of a nice brown colour, cover it with buttered paper, as the outside would become too dry. If 2 are dressed, a little variety may be made by making one of them green with a little chopped parsley mixed with the bread crumbs. Serve anchovy or Dutch sauce, and plain melted butter with it. Time.—Accord- ing to size, 1 hour, more or less. Ave- rage cost.—Seldom bought. Seasonable from September to March. Note.—Pike d taghiecese may be stewed in the same manner as salmon a lagenlvese. PIKE, Boiled. Ingredients.—J lb. of salt to each gallon of water; a little vinegar. Mode. —Scale and clean the pike, and fasten tho tail in its mouth by means of the skewer. Lay it in cold water, and when it boils, throw in the salt and vinegar. THE DICTIONAKY OP COOKERY. PiUau Fowl The time for boiling depends, of course, on the size of the fish; but a middlings sized pike will take about 4 an hour. Serve with Dutch or anchovy sauce, and pkiin melted butter. Time.—According1 to size, 4 to 1 hour. Average cost.—Sel- dom bought. /Seasonable from September to March. PILLA.TT FOWL, based on M. Soy- er's Recipe (an Indian Dish). Ingredients.—1 lb, of rice, 2 oz. of but- ter, a fowl, 2 quarts of stock or good broth, 40 cardamum-seeds, A oz. of cori- ander-seed, \ oz. of cloves, | oz. of allspice, \ oz. of mace, $ oz. of cinnamon, h oz. of peppercorns, 4 onions, 6 {bin slices of bacon, 2 hard-boiled eggs. Mode.—Well wash 1 lb. of the best Patna rice, put it into a fryingpan with the butter, which keep moving over a slow fire until the rice is lightly browned. Truss the fowl as for boiling, put it into a stewpan with the stock or broth; pound the spices and seeds thoroughly in a mortar, tie them in a piece of muslin, and put them in with the fowl. Let it boil slowly until it is nearly done; then add the rice, which should stew until quite tender and almost dry; cut the onions into slices, sprinkle them with flour, and fry, without break- ing them, of a nice brown colour. Have ready the slices of bacon curled and grilled, and the eggs boiled hard. Lay the fowl in the form of a pyramid upon a dish, smother with the rice, garnish with the bacon, fried onions, and the hard- boiled eggs cut into quarters, and servo very hot. Before taking the rice out, remove the spices. Time.—K hour to stew the fowl without the rice; h hour with it. A verage cost, As. 3d, Sufficient for 4 or 5 persons. Seasonable at any time. PINEAPPLE CHIPS. Ingredients. — Pineapples; sugar to taste. Mode.—Pare and slice the fruit thinly, put it on dishes, and strew over it plenty of pounded sugar. Keep it in a hot closet, or very slow oven, 8 or 10 days, and turn the fruit every day until dry; then put the pieces of pine on tins, and place them in a quick oven for 10 minutes. Let them cool, and store them away in dry boxes, with paper between each layer. Time*—8 to 10 days. Sea- Pineapple, Preserved sonable.—Foreign pines, in July .and August. PINEAPPLE FB.ITTEBS (an elegant dish). Ingredients.—-A small pineapple, a small wineglassful of brandy or liqueur, 2 oz. of sifted sugar; batter as for apple fritters, which see. Mode.—This elegant dish, although it may appear extrava- gant, is really not so if made when pine- apples are plentiful. We receive them now in such large quantities from the West Indies, that at times they may be purchased at an exceedingly low rate; it would not, of course, be economical to use the pines which are grown in our English pineries for the purposes of fritters. Pare the pine with as little waste as possible, cut it into rather thin slices, and soak these slices in the above proportion of brandy or liqueur and pounded sugar for 4 hours; then make a batter the same as for apple fritters, substituting cream for the milk, and using a smaller quantity of flour; when this is ready, dip in the pieces of pine, and fry them in boiling lard from 5 to 8 minutes; turn them when suffi- ciently brown on one side, and, when done, drain them from the lard before the fire, dish them on a white d'oyley, strew over them sifted sugar, and serve quickly. Time.—5 to 8 minutes. Ave- rage cost, when cheap and plentiful, Is, 6(7. for the pine. Sufficient for 3 or 4 persons. Seasonable in July and August. PINEAPPLE, Preserved. Ingredients. — To every lb. of fruit, weighed after being pared, allow 1 lb. of loaf sugar; | pint of water. Mode.— The pines for making this preserve should be perfectly sound but ripe. Cut them into rather thick slices, as the fruit shrinks very much in the boiling. Pare off the rind carefully, that none of the pine be wasted; and, in doing so, notch it in and out, as the edge cannot bo smoothly cut without groat waste. Dis- solve a portion of the sugar in a preserv- ing-pan with £ pint of water; when this is melted, gradually add the remainder of the sugar, and boil it until it forms a clear syrup, skimming well. As soon as this is the case, put in the pieces of pine, and boil well for at least h hour, or until it looks nearly transparent. Put it into pots, cover down when cold, and store 254 THE DICTIONARY OF COOKEItY. Pineapple, Preserved away in a dry place. Time.-—h hour to boil the fruit. Average cost, lbd. to Is, per lb. pot. Seasonable.—Foreign pines, in July and August. PINEAPPLE, Preserved, for pre- sent use. Ingredients.—Pineapple, sugar, water. Mode.—Cut the pine into slices \ inch in thickness; peel them, and remove the hard part from the middle. Put the parings and hard pieces into a stewpan, with sufficient water to cover them, and boil for \ hour. Strain the liquor, and put in the slices of pine. Stew them for 10 minutes, add sufficient sugar to sweeten the whole nicely, and boil again for another \ hour; skim well, and the preserve will be ready for use. It must be eaten soon, as it will keep but a very- short time. Time.—\ hour to boil the parings in water; 10 minutes to boil tho pine without sugar, \ hour with sugar. Average cost.—Foreign pines, Is. to 2s. each; English, from 2*. to 12s. per lb. Seasonable.—Foreign, in July and Au- gust; English, all the year. PIPPINS, Normandy, Stewed. Ingredients.—1 lb. of Normandy pip- pins, 1 quart of water, £ teaspoonful of powdered cinnamon, A teaspoonful of ground ginger, 1 lb. of moist sugar, 1 lemon. Mode.—Well wash the pippins, and put them into 1 quart of water with the above proportion of cinnamon and ginger, and let them stand 12 hours; then put these all together into a stew- pan, with the lemon sliced thinly, and half the moist sugar. Let them boil slowly until the pippins are half done; then add the remainder of the sugar, and simmer until they are quite tender. Serve on glass dishes for dessert. Time. —2 to 3 hours. Average cost, Is. Qd. Seasonable.—Suitable for a winter dish. PLAICE, Fried. Ingredients. — Hot lard, or clarified dripping; egg and bread crumbs. Mode.—This fish is fried in the same manner as soles. Wash and wipe them thoroughly dry, and let them remain in a cloth until it is time to dress them. Brush them over with egg, and cover with bread crumbs mixed with a little flour. Fry of a nice brown in hot drip- ping or lard, and garnish with fried par- Plovers, to Dress sley and cut lemon. Send them to table with shrimp-sauce and plain melted butter. Time.—About 5 minutes. Ave- rage cost, 3d. each. Seasonable from May to November. Sufficient, 4 plaice for 4 persons. Note.—Plaice may bo boiled plain, and served with melted butter. Garnish with parsley and cut lemon. PLAICE, Stewed. Ingredients.—4 or 5 plaice, 2 onions, ^ oz. ground ginger, 1 pint of lemon- juice, £ pint water, 6' eggs; cayenne to taste. Mode.—Cut the fish into pieces about 2 inches wide, salt them, and let them remain \ hour. Slice and fry the onions a light brown; put them in a stewpan, on the top of which put the fish without washing, and add the ginger, lemon-juice, and water. Cook slowly for I hour, and do not let the fish boil, or it will break. Take it out, and when the liquor is cool, add 6 well-beaten eggs; simmer till it thickens, when pour over the fish, and serve. Time.—$ hour. A verage cost for this quantity, Is. 9d. Seasonable from May to November. Sufficient for 4 or 5 persons; according to the size of the fish. PLOVERS, to Carve. Plovers may bo carved like quails or woodcock, being trussed and served in the same way as those birds. PLOVERS, to Dress. Ingredients.—3 plovers, butter, flour, toasted bread. Choosing and Trussing. —Choose those that feel hard at the vent, as that shows their fatness. There are three sorts,—tho grey, green, and bas- tard plover, or lapwing. They will keep good for some time, but if very stale, the feet will be very dry. Plovers aro scarcely fit for anything but roasting; they are, however, sometimes stewed, or made into a ragout, but this mode of cooking is not to be recommended. Mode.—Pluck off the feathers, wipe the outside of the birds with a damp cloth, and do not draw them ; truss with the head under the wine:, put them down to a clear fire, and lay slices of moistened toast in the dripping-pan, to catch the trail. Keep them well basted, dredge them lightly with flour a few minutes before they are done, and let them be THE DICTIONARY OF COOKERY. Plum Cake, Common nicely frothed. Dish them on the toasts, over which the traill should be equally spread. Pour round the toast a little good gravy, and send some to table in a tureen. Time.—10 minutes to \ hour. Average cost, Is. 6d. the brace, if plen- tiful. Sufficient for 2 persons. Season- able.—In perfection from the beginning of September to the end of January. PLUM CAKE, Common. Ingredients.—3 lbs. of flour, 6 oz. of butter or good dripping, 6 oz. of moist sugar, 6 oz. of currants, Joz. of pounded allspice, 2 tablespoonfuls of fresh yeast, 1 pint of new milk. Mode.—Rub the butter into the flour; add the sugar, currants, and allspice; warm the milk, stir to it the yeast, and mix the whole into a dough; knead it well, and put it into 6 buttered tins; place them near the fire for nearly an hour for the dough to rise, then bake the cakes in a good oven from 1 to 1| hour. To ascertain when they are done, plunge a clean knife into the middle, and if on withdrawal it comes out clean, the cakes are done. Time.— 1 to 1\ hour. Average cost, Is. 8d. Sufficient to make 6 small cakes. PLUM CAKE, a Nice. Ingredients.—1 lb. of flour, ^ lb. of butter, h lb. of sugar, \ lb. of currants, 2 oz. of candied lemon-peel, n pint of milk, 1 teaspoonful of ammonia or car- bonate of soda. Mode.—Put the flour into a basin with the sugar, currants, and sliced candied peel ; beat the- butter to a cream, and mix all these ingredients together with the milk. Stir the am- monia into 2 tablespoonfuls of milk; add • it to the dough, and beat the whole well , until everything is thoroughly mixed. Put the dough into a buttered tin, and bake the cake from H to 2 hours. Time, lh to 2 hours. Average Cost, Is. Zd. Seasonable at any time. PLUM JAM. Ingredients.—To every lb. of plums, weighed before being stoned, allow ^ lb. of loaf sugar. Mode.—In making plum jam, the quantity of sugar for each lb. of fruit must be regulated by the quality and size of the fruit, some plums requir- ing much more sugar than others. Divide the plums, take out the stones, and put them on to largo dishes, with roughly- pounded sugar sprinkled over them in Plum Pudding, Excellent the above proportion, and let them re- main for one day; then put them into a preserving-pan, stand them by the side of the tire to simmer gently for about k hour, and then boil them rapidly for another 15 minutes. The scum must be carefully removed as it rises, and the jam must be well stirred all the time, or it will burn at the bottom of the pan, and so spoil the colour and flavour of the preserve. Some of the stones may be cracked, and a few kernels added to the jam just before it is done: these impart a very delicious flavour to the plums. The above proportion of sugar would answer for Orleans plums; the Impera- trice, Magnum-bonum, and Winesour would not require quite so much. Time. ^ hour to simmer gently, ^ hour to boil rapidly. Best plums for preserving.— Violets, Mussels, Orleans, ImpeYatrice, Magnum-bonum, and Winesour. Season- able from the end of July to the begin- ning of October. PLUM PUDDING, Baked. Ingredients.—2 lbs. of flour, 1 lb. of currants, 1 lb. of raisins, 1 lb. of suet, 2 eggs, 1 pint of milk, a few slices of candied peel. Mode.—Chop the suet finely; mix it with the flour, currants, stoned raisins, and candied peel; moisten with the well-beaten eggs, and add suffi- cient milk to make the pudding of the consistency of very thick batter. Put it into a buttered dish, and bake in a good oven from 2£ to 2£ hours; turn it out, strew sifted sugar over, and serve. For a very plain pudding, use only half the quantity of fruit, omit the eggs, and sub- stitute milk or water for them. The above ingredients make a large family pudding; for a small one, half the quan- tity will be found ample; but it must be baked quite 1£ hour. Time.—Large pudding, %\ to 2$ hours; half the size, \h hour. Average cost, 2s. 6d. Suffi- cient for 9 or 10 persons. Seasonable in winter. PLUM PUDDIN"G,ExceUent,made without Eggs. Ingredients.—§ lb, of flour, 6 oz. of raisins, 6 oz. of currants, \ lb. of chopped suet, 4 lb. of brown sugar, J lb. of mashed carrot, £ lb. of mashed potatoes, 1 tablespoonful of treacle, 1 oz. of can- died lemon-peel, 1 oz. of candied citron. Mode.—Mix the flour, currants, suet and 256 THE DICTIONAKY OF COOKERY. Plum Pudding, Unrivalled sugar well together; have ready the above proportions of mashed carrot and potato, which stir into the other ingre- dients; add the treaclo and lemon-peel; but put no liquid in the mixture, or it will be spoiled. Tie it loosely in a cloth, or, if put in a basin, do not quite fill it, as the pudding should have room to swell, and boil it for 4 hours. Serve with brandy-sauce. This pudding is better for being mixed over-night. Time.— 4 hours. Average cost, Is. 6d\ Sufficient for C or 7 persons. Seasonable in winter. PLUM PUDDING, Unrivalled. Ingredients. — 1£ lb. of muscatel raisins, 13 lb. of currants, 1 lb. of sul- tana raisins, 2 lbs. of the finest moist sugar, 2 lbs. of bread crumbs, 16 eggs, 2 lbs. of finely-chopped suet, 6 oz. of mixed candied peel, the rind of 2 lemons, 1 oz. of ground nutmeg, 1 oz. of ground cinnamon, £ oz. of pounded bitter al- monds, I pint of brandy. Mode,—Stone and cut up the raisins, but do not chop them; wash and dry the currants, and cut the candied peel into thin slices. Mix all the dry ingredients well together, and moisten with the eggs, which should be well beaten and strained, to the pud- ding; stir in the brandy, and, when all is thoroughly mixed, woll butter and flour a stout new pudding-cloth; put in the pudding, tie it down very tightly and closely, boil from 6' to 8 hours, and serve with brandy-sauce. A few sweet almonds, blanched and cut in strips, and stuck on the pudding, orna- ment it prettily. This quantity may be divided and boiled in buttered moulds. For small families this is the most desir- able way, as the above will be found to make a pudding of rather large dimen- sions. Time.—6 to 8 hours. Average cost, 7s. Seasonable in winter. Sufficient for 12 or 14 persons. Note.—The muscatel raisins can be purchased at a cheap rate loose {not in bunches) : they are then scarcely higher in price than the ordinary raisins, and impart a much richer flavour to the pudding. PLUM PUDDING, a Plain Christ- mas, for Children. Ingredients.—1 lb. of flour, 1 lb. of bread crumbs, $ lb. of stoned raisins, f lb. of currants, jj lb. of suet, 3 or 4 eggs, Plum Pudding, Christmas milk, 2 oz. of candied peel, 1 teaspoon- ful of powdered allspice, I saltspoouful of salt. Mode.—Let the suet be finely chopped, the raisins stoned, and the cur- rants well washed, picked and dried. Mix these with the other dry ingredients, and stir all well together; beat and strain the eggs to the pudding, stir these in, and add just sufficient milk to make it mix properly. Tie it up in a well- floured cloth, put it into boiling water, and boil for at least 5 hours. Serve with a sprig of holly placed in the mid- dle of the pudding, and a little pounded sugar sprinkled over it. Time.—5 hours. Average cost. Is. Qd. Stifficient for 9 or 10 children. Seasonable at Christmas. PLUM PUD DING, Christmas (very good). Ingredients.—\ lb. of raisins, h lb. of currants, h lb. of mixed peel, ^ lb. of bread- crumbs, ^ lb. of suet, 8 eggs,l wineglassful of brandy. Mode.—Stone and cut the rai- sins in halves, but do notchop them; wash, pick, and dry the currants, and mince the suet finely ; cut the candied peel into thin slices, and grate down the bread into fine crumbs. When all these dry in- gredients are prepared, mix them well together ; then moisten the mixture with the eggs, which should be well beaten, CHEISTMA5 FLLSI PUDDLTfO IX MOULD. and the brandy; stir well, that every- thing may be very thoroughly blended, and press the pudding into a buttered mould; tie it down tightly with a floured cloth, and boil for 5 or 6 hours. It may be boiled in a cloth without a mould, and will require the same time allowed for cooking. As Christmas puddings are usually made a few days before they are required for table, when the pudding is taken out of the pot, hang it up imme- diately, and put a plate or saucer under- neath to catch the water that may drain THE DICTIONARY OF COOKERY. 257 Plum Pudding (a Pound) from it. The day it is to be eaten, plunge it into boiling water, and keep it boiling for at least 2 hours; then turn it out of the mould, and serve with brandy-sauce. On Christmas-day a sprig of holly is usually placed in the middle of the pudding, and about a wine- glassful of brandy poured round it, which, at the moment of serving, is lighted, and the pudding thus brought to table encircled in flame. Time.—5 or 6 hours the first time of boiling; 2 hours the day it is to be served. Average cost, is. Sufficient for a quart mould for 7 or 8 persons. Seasonable on the 25th of December, and on various festive occa- sions till March. Note.—Five or six of these puddings should be made at one time, as they will keep good for many weeks, and in cases where unexpected guests arrive, will be found an acceptable and, as it only re- quires warming through, a quickly-pre- pared dish. Moulds of every shape and size are manufactured for these pud- dings, and may be purchased of Messrs. R. & J. Slack, 336, Strand. PLUM PUDDING (a Pound). Ingredients.—1 lb. of suet, 1 lb. of currants, 1 lb. of stoned raisins, 8 eggs, .1 grated nutmeg, 2 oz. of sliced candied peel, 1 teaspoonful of ground ginger, A lb. of bread crumbs, A, lb. of flour, A. pint of milk. Mode.--Chop the suet finely; mix with it the dry ingredients ; stir LAKED PUDIIIXG, OR CAKE-3IOULD. these well together, and add the well- beaten eggs and milk to moisten with. Beat up the mixture well, and should the above proportion of milk not be found sufficient to make it of the pro- per consistency, a little more should be added. Press the pudding into a mould, tie it in a floured cloth, and boil for Plum Tart five hours, or rather longer, and serve with brandy-sauce. Time.—5 hours, or longer. Average cost, 3s. Sufficient for 7 or 8 persons. Seasonable in winter. Note.—The above pudding may be baked instead of boiled; it should be put into a buttered mould or tin, and baked for about 2 hours; a smaller one would take about \ hour. PLUM PUDDING (Fresh Fruit). Ingredients.—J lb. of suet crust, 1A, pint of Orleans or any other kind of plum, 1lb. of moist sugar. Mode.—Line a pudding-basin with suet crust rolled out to the thickness of about A, inch; fill the basin with the fruit, put in the sugar, and cover with crust. Fold the edges over, and pinch them together, to prevent the juice escaping. Tie over a floured cloth, put the pudding into boil- ing water, and boil from 2 to 2A hours. Turn it out of the basin, and serve quickly. Time.—2 to 21 hours. Average cost,10d. Sufficient for'6 or 7 persons. Seasonable, with various kinds of plums, from the beginning of August to the be- ginning of October. PLUM TAET. Ingredients.—A lb. of good short crust, 1A pint of plums, 1lb. of moist sugar. Mode.—Line the edges of a deep tart- dish with crust; fill the dish with plums, and place a small cup or jar, upside down, in the midst of them. Put in the sugar, cover the pie with crust, orna- ment the edges, and bake in a good PLUM TAUT. oven from J, to j hour. When puff-crust is preferred to short crust, use that made by the given recipe, and glaze the top by brushing it over with tho white of an egg beaten to a stiff froth with a knife ; sprinkle over a little sifted sugar, and put the pie in thoovon to set the glaze. Time.—J to j hour. Average cost, L.Sufficient for 5or 6 persons. Seasonable, with various kinds of plums, from the beginning of August to the beginning of October. 258 THE DICTIONARY OF COOKERY. Plums, French PLUMS, French, Stewed (a Des- sert dish). Ingredients.—1.J lb. of French plums, | pint of syrup, 1 glass of port wine, the rind and juice of 1 lemon. Mode.—Stew the plums gently in water for 1 hour; strain the water, and with it make the syrup. When it is clear, put in the plums with the port wine, lemon-juice, and rind, and simmer very gently for l| hour. Arrange the plums on a glass dish, take out the lemon-rind, pour the syrup over the plums, and, when cold, they will be ready for table. A little allspice stewed with the fruit is by many persons considered an improvement. Time.—1 hour to stew the plums in water, 1^ hour in the syrup. Average cost, plums sufficiently good for stewing, lj. per lb. Sufficient for 7 or 8 persons. Seasonable in winter. PLUMS (Preserved). Ingredients.— To every lb. of fruit allow J lb. of loaf sugar; for the thin syrup, \ lb. of sugar to each pint of water. Mode.—Select large ripe plums; slightly prick them, to prevent them from bursting, and simmer them very gently in a syrup made with the above proportion of sugar and water. Put them carefully into a pan, let the syrup cool, pour it over the plums, and allow them to remain for two days. Having previously weighed the other sugar, [dip the lumps quickly into water, and put them into a preserving-pan with no more water than hangs about them ; and boil the sugar to a syrup, carefully skimming it. Drain the plums from the first syrup; put them into the fresh syrup, and sim- mer them very gently until they are clear; lift them out singly into pots, pour the syrup over, and, when cold, cover down to exclude the air. This preserve will remain good some time, if kept in a dry place, and makes a very nice addition to a dessert. The magnum-bonum plums answer for this preserve better than any other kind of plum. Greengages arc also very delicious done in this manner. Time.— i hour to 20 minutes to simmer the plums in the first syrup; 20 minutes to ^ hour very gentle simmering in the second. Seasonable from August to October. Pork PLUMS, to Preserve Dry. Ingredients.— To every lb. of sugar allow i pint of water. Mode.—Gather the plums when they are full grown and just turning colour; prick them, put them into a saucepan of cold water, and set them on the fire until the water is on the point of boiling. Then take them out, drain them, and boil them gently in syrup made with the above proportion of sugar and water; and if the plums shrink, and will not take the sugar, prick them as they lie in the pan; give them another boil, skim, and set them by. The next day add 'some more sugar, boiled almost to candy, to the fruit and syrup ; put all together into a wide-mouthed jar, and place them in a cool oven for 2 nights; then drain the plums from the syrup, sprinkle a little powdered sugar over, and dry them in a cool oven. Time.—15 to 20 minutes to boil the plums in the syrup. Seasonable from August to October. PORK. In the country, where, for ordinary consumption, the pork killed for sale is usually both larger and fatter than that supplied to the London oonsumer, it is customary to remove the skin and fat down to the lean, and, salting that, roast what remains of the joint. Pork goes further, and is consequently a more economical food, than other meats, simply because the texture is closer, and there is less waste in the cooking, either in roasting or boiling. In fresh pork, the leg is the most economical family joint, and the loin the richest. Pork, to be preserved, is cured in several ways,—either by covering it with salt, or immersing it in ready-made brine, where it is kept till required; or it is only partially salted, and then hung up to dry, when the meat is called white bacon; or, after salting, it is hung in wood smoke till the flesh is impregnated with the aroma from the wood. The Wiltshire bacon, which is regarded as the finest in the kingdom, is prepared by laying the sides of a hog in large wooden troughs, and then rubbing into the flesh quantities of powdered bay- salt, made hot in a frying-pan. This process is repeated for four days; they are then left for three weeks, merely THE DICTIONARY OF COOKERY. 239 Pork turning the flitches every other day. After that time they are hung up to dry. The hogs usually killed for purposes of bacon in England average from 18 to 20 stone; on the other hand, the hogs killed in the country for farm-house pur- poses, seldom weigh less than 26 stone. The legs of boars, hogs, and, in Ger- many, those of boars, are prepared differ- ently, and called hams. The practice in vogue formerly in this country was to cut out the hams and cure them separately; then to remove the ribs, which were roasted as "spare-ribs," and, curing the remainder of the side, call it a "gammon of bacon." Small pork to cut for table in joints, is cut up, in most places throughout the king- dom, as represented in the engraving. The side is divided with nine ribs to the fore quarter; and the following is an enume- ration of the joints in the two respective quarters :- SIDE op JL PHJ, SHOWING THE SEVEKAI. JOINTS. fl. The leg. 1< 2. The loin. HlXD QUABTER< (. 3. The spring, or belly. (4. The hand. Foee Quarteik 5. The fore-loin. (6. The cheek. The weight of the several joints of a good pork pig of four stone may be as follows; viz.:— The leg 8 lbs. The loin and spring . 7 ,, The hand . . . . 6 ,, The chine . . . . 7 ,, The cheek . from 2 to 3 ,, Of a bacon pig, the legs are reserved for curing, and when cured are called hams: when the meat is separated from the shoulder-blade and bones and cured, it is called bacon. The bones, with part of the meat left on them, are divided into sparo-ribs, griskins, and chines. Pork Cutlets, or Chops PORK CHEESE (an Excellent Breakfast Dish). Ingredients.—2 lbs. of cold roast pork, pepper and salt to taste, 1 dessertspoon- ful of minced parsley, 4 leaves of sage, a very small bunch of savoury herbs, 2 blades of pounded mace, a little nutmeg, J teaspoonful of minced lemon-peel; good strong gravy, sufficient to fill the mould. Mode.—Cut, but do not chop, the pork into fine pieces, and allow \ lb. of fat to each pound of lean. Season with pepper and salt; pound well the spices, and chop finely the parsley, sage, herbs, and lemon-peel, and mix the whole nicely together. Put it into a mould, fill up with good strong well- flavoured gravy, and bake rather more than one hour. When cold, turn it out of the moutd. Time.—Rather more than 1 hour. Seasonable from October to March. Note.—The remains of a pig's head, after the chops are taken off, make most excellent pork cheese. PORK CUTLETS, or Chops. Ingredients. — Loin of pork, pepper and salt to taste. Mode.—Cut the cut- lets from a delicate loin of pork, bone and trim them neatly, and cut away the greater portion of the fat. Season them with pepper; place the gridiron on the fire; when quite hot, lay on the chops, and broil them for about \ hour, turning them 3 or 4 times; and be particular that they are thoroughly done, but not dry. Dish them, sprinkle over a little fine salt, and serve plain, or with tomato sauce, sauce piquante, or pickled gher- kins, a few of which should be laid round the dish as a garnish. Time.—About ^ hour. Average cost, lOd. per lb. for chops. Sufficient.—Allow 6 for 4 per- sons. Seasonable from October to March. PORK CUTLETS, or Chops. Ingredients. — Loin, or fore-loin, of pork, egg and bread crumbs, salt and pepper to taste; to every tablespoonful of bread crumbs allow \ teaspoonful of minced sage; clarified butter. Mode.— Cut the cutlets from a loin, or fore-loin, of pork; trim them the same as mutton cutlets, and scrape the top part of the bone. Brush them over with egg, sprin- kle with bread crumbs, with which have 17* 260 THE DICTIONARY OF COOKERY. Pork Cutlets been mixed minced sage and a seasoning of pepper and salt; drop a little clarified butter on them, and press the crumbs well down. Put the frying-pan on the fire, put in some lard; when this is hot, lay in the cutlets, and fry them a light brown on both sides. Take them out, put them before the fire to dry the greasy moisture from them, and dish them on mashed potatoes. Serve with them any sauce that may be preferred; such as tomato sauce, sauce piquante, sauce Robert, or pickled gherkins. Time.—From 15 to 20 minutes. Average cost, lOd. per lb. for chops. Sufficient.— Allow 6 cutlets for 4 persons. Season- able from October to March. Note.—The remains of roast loin of pork may be dressed in the same manner. POBK OUTLETS. [Cold Meat Cookery.] Ingredients. —The remains of cold roast loin of pork, 1 oz. of butter, 2 onions, 1 dessertspoon- ful of flour, ^ pint of gravy, pepper and salt to taste, 1 teaspoonful of vinegar and mustard. Mode.—Cut the pork into nice-sized outlets, trim off most of the fat, and chop the onions. Put the butter into a stewpan, lay in the cutlets and chopped onions, and fry a light brown; then add the remaining ingredients, simmer gently for 5 or 7 minutes, and serve. Time.—5 to 7 minutes. Average cost, exclusive of the meat, 4d. Season- able from October to March. POEK, Boast Griskin of. Ingredients.—Pork; a little powdered sage. Mode.—As this joint frequently comes to table hard and dry, particular care should be taken that it is well basted. Put it down to a bright fire, spabe-bib or POBK. and flour it. About 10 minutes before taking it up, sprinkle over some pow- dered sage; make a little gravy in the dripping-pan, strain it over the meat, Pork, Boiled Leg of and serve with a tureen of apple sauce. This joint will be done in far less time than when the skin is left on, conse- quently, should have the greatest atten- gbiskiit op TOBK. tion that it be not dried up. Time.— Griskin of pork weighing 6 lbs., 1J hour. Average cost, 7d. per lb. Sufficient for 5 or 6 persons. Seasonable from Sep- tember to March. Note.—A spare-rib of pork is roasted in the same manner as above, and would take 1} hour for one weighing about 6 lbs. POBK, Hashed. Ingredients. — The remains of cold roast pork, 2 onions, 1 teaspoonful of flour, 2 blades of pounded mace, 2 cloves, 1 tablespoonful of vinegar, .1, pint of gravy, pepper and salt to taste. Mode.—Chop the onions and fry them of a nice brown; cut the pork into thin slices, season them with pepper and salt, and add these to the remaining ingre- dients. Stew gently for about J-,hour, and serve garnished with sippets of toasted bread. Time.—h hour. Average cost, exclusive of the meat, 3d. Season- able from October to March. POBK, Boiled Leg of. Ingredients.—Leg of pork; salt. Mode. —For boiling, choose a small, compact, well-filled leg, and rub it well with salt; let it remain in pickle for a week or ten days, turning and rubbing it every day. An hour before dressing it, put it into cold water for an hour, which im- proves the colour. If the pork is pur- chased ready salted, ascertain how long the meat has been in pickle, and soak it accordingly. Put it into a boiling-pot, with sufficient cold water to cover it; let it gradually come to a boil, and re- move the scum as it rises. Simmer it very gently until tender, and do not allow it to boil fast, or the knuckle will fall to pieces before the middle of the leg is done. Carrots, turnips, or pars- nips may be boiled with the pork, some of which should be laid round the dish 2(12 THE DICTIONARY OF COOKERY. Pork, Pickled, to Boil it melts on the top, strew on more. Lay a coarse cloth over the pan, a board over that, and a weight on the board, to keep the pork down in the brine. If excluded from the air, it will continue food for nearly 2 years. Average cost, per lb. for the prime parts Season- able.—The best time for pickling meat is late in the autumn. POBK, Pickled, to Boil, Ingredients.—Pork; water. Mode.— Should the pork be very salt, let it re- main in water about 2 hours before it is dressed; put it into a saucepan with sufficient cold water to cover it, let it gradually come to a boil, then gently simmer until quite tender. Allow ample time for it to cook, as nothing is more disagreeable than underdone pork, and when boiled fast, the meat becomes hard. This is sometimes served with boiled poultry and roast veal, instead of bacon: when tender, and not over salt, it will be found equally good. Time.— A piece of pickled pork weighing 2 lbs., \ hour; 4 lbs., rather more than 2 hours. Average cost, lOd. per lb. for the primest parts. Seasonable at any time. PORK PIES (Warwickshire Re- cipe). Ingredients.—For the crust, 5 lbs. of lard to 14 lbs. of flour; milk, and water. For filling the pies, to every 3 lbs. of meat allow 1 oz. of salt, 1\ oz. of pepper, a small quantity of cayenne, 1 pint of water. Mode.—Rub into the flour a por- tion of the lard; the remainder put with sufficient milk and water to mix the crust, and boil this gently for 1hour. Pour it boiling on the flour, and knead and beat it till perfectly smooth. Now raise the crust in either a round or oval form, cut up the pork into pieces the size of a nut, season it in the above proportion, and press it compactly into the pie, in alternate layers of fat and lean, and pour in a small quantity of water; lay on the lid, cut the edges smoothly round, and pinch them to- gether. Bake in a brick oven, which should be slow, as the meat is very solid. Very frequently, an inexperienced cook finds much difficulty in raising the crust. She should bear in mind that it must not be allowed to get cold, or it will fall immediately: to prevent this, the operation should be performed as Potato Fritters near the fire as possible. As consider- able dexterity and expertness are ne- cessary to raise the crust with the hand only, a glass bottle or small jar may be placed in the middle of the paste, and the crust moulded on this; but be par- ticular that it is kept warm the whole time. Sufficient.—The proportions for 1 pie are 1 lb. of flour and 3 lbs. of meat. Seasonable from September to March. PORK PIES, Little Eaised. Ingredients.—2 lbs. of flour, J lb. of butter, j lb. of mutton suet, salt and white pepper to taste, 4 lbs. of the neck of pork, 1 dessertspoonful of powdered sage. Mode.—Well dry the flour, mince the suet, and put these with the butter into a saucepan, to be made hot, and add a little salt. When melted, mix it up into a stiff paste, and put it before the fire with a cloth over it until ready to make up; chop the pork into small pieces, season it with white pepper, salt, and powdered sage; divide the paste into rather small pieces, raise it in a round or oval form, fill with the meat, and bake in a brick oven. These pies will require a fiercer even than those in the preceding recipe, as they are made so much smaller, and consequently do not require so soaking a heat. Time.— It made small, about 1£ hour. Season- able from September to March. POTATO PBITTEKS. Ingredients.—2 large potatoes, 4 eggs, 2 tablespoonfuls of cream, 2 ditto of raisin or sweet wine, 1 dessertspoonful of lemon-juice, h teaspoonful of grated nutmeg, hot lard. Mode.—Boil the po- tatoes, and beat them up lightly with'a fork, but do not use a. spoon, as that would make them heavy. Beat the eggs well, leaving out one of the whites; add tho other ingredients, and beat all to- gether for at least 20 minutes, or until the batter is extremely light. Put plenty of good lard into a frying-pan, and drop a tablespoonful of the batter at a time into it, and fry the fritters a nice brown. Serve them with the following sauce :— A glass of sherry mixed with the strained juice of a lemon, and sufficient white sugar to sweeten the whole nicely. Warm these ingredients, and serve the sauce separately in a tureen. The frit- ters should be neatly dished on a white d'oyley, and pounded sugar sprinkled THE DICTIONARY OF COOKERY. 263 Potato Pasty over them. They should be well drained on a piece of blotting-paper before the fire previously to being dished. Time.—From 6 to 8 minutes. Average cost, 9d. Sufficient for 3 or 4 persons. Seasonable at any time. POTATO PARTY. Ingredients.—lb. lb. of rump-steak or mutton cutlets, pepper and salt to taste, J pint of weak broth or gravy, 1 oz. of butter, mashed potatoes. Mode.— Place the meat, cut in small pieces, at the bottom of the pan; season it with pep- per and salt, and add the gravy and POTATO-PASTY PAX. butter broken into small pieces. Put on the perforated plate, with its valve-pipe screwed on, and fill up the whole space to the top of the tube with nicely-mashed potatoes mixed with a little milk, and finish the surface of them in any orna- mental manner. If carefully baked, the potatoes will be covered with a delicate brown crust, retaining all the savoury steam rising from the meat. Send it to table as it comes from the oven, with a napkin folded round it. Time.—40 to 60 minutes. Average cost, Is. Sufficient for 4 or 5 persons. Seasonable at any time. POTATO PUDDING. Ingredients. —J lb. of mashed potatoes, 2 oz. of butter, 2 eggs, 1pint of milk, 3 tablespoonfuls of sherry, i saltspoon- ful of salt, the juice and rind of 1 small lemon, 2 oz. of sugar. Mode.—Boil sufficient potatoes to make A lb. when mashed ; add to these the butter, eggs, milk, sherry, lemon-juice, and sugar; mince the lemon-peel very finely, and beat all the ingredients well together. Put the pudding into a buttered pie- dish, and bake for rather more than I hour. To enrich it, add a few pounded almonds, and increase the quantity of eggs and butter. Time.—$ hour, or rather longer. Average cost, St?. Suf- Potato Snow ficient for 5 or 6 persons. Seasonable at any time. POTATO EISSOI.ES. Ingredients.—Mashed potatoes, salt and pepper to taste ; when liked, a very little minced parsley, egg, and bread crumbs. Mode.—Boil and mash the POTATO RISSOLES. potatoes; add a seasoning of pepper and salt, and, when liked, a little minced parsley. Roll the potatoes into small balls, cover them with egg and bread crumbs, and fry in hot lard for about 10 minutes; let them drain before the fire, dish them on a napkin, and serve. Time. —10 minutes to fry the rissoles. Season- able at any time. Note.—The flavour of these rissoles may be very much increased by adding finely-minced tongue or ham, or even chopped onions, when these are liked. POTATO SALAD. Ingredients.—10 or 12 cold boiled po- tatoes, 4 tablespoonfuls of tarragon or plain vinegar, 6 tablespoonfuls of salad- oil, pepper and salt to taste, 1 teaspoon- full of minced parsley. Mode.—Cut the potatoes into slices about k inch in thick- ness; put these into two salad-bowl with oil and vinegar in the above proportion; season with pepper, salt, and a teaspoon- ful of minced parsley; stir the salad well, that all the ingredients may be tho- roughly incorporated, and it is ready to serve. This should be made two or three hours before it is wanted for table. Anchovies, olives, or pickles may be added to this salad, as also slices of cold beef, fowl, or turkey. Seasonable at any time. POTATO SNOW. Ingredients.—Potatoes, salt, and water. Mode.—Choose large white potatoes, as free from spots as possible; boil them in their skins in salt and water until per- fectly tender; drain and dry theiii tho- roughly by the side of the fire, and peel them. Put a hot dish before the fire, rub the potatoes through a coarse sieve on to this dish; do not touch them after- 264 THE DICTIONARY OF COOKERY. Potato Soup wards, or the flakes will fall, and serve as hot as possible. Time.—\ to £ hour to boil the potatoes. Aversivecost, As. per bushel. Sufficient,—6 potatoes for 3 persons. Seasonable at any time. POTATO SOUP. Ingredients.-—4 lbs. of mealy potatoes, boiled or steamed very dry, pepper and salt to taste, 2 quarts of stock. Mode.— When the potatoes are boiled, mash them smoothly, that no lumps remain, and gradually put them to the boiling stock; pass it through a sieve, season, and sim- mer for 5 minutes. Skim well, and serve with fried bread. Time.—I hour. Ave- rage cost, lOd. per quart. Seasonable from September to March. Sufficient for 8 persons. POTATO SOUP. Ingredients.—1 lb. of shin of beef, 1 lb. of potatoes, 1 onion, ^ a pint of peas, 2 oz. of rice, 2 heads of celery, pepper and salt to taste, 3 quarts of water. Mode.—Cut the beef into thin slices, chop the potatoes and onion, and put them into a stewpan with the water, peas, and rice. Stew gently till the gravy is drawn from the meat; strain it off , take out the beef, and pulp the other ingredients through a coarse sieve. Put the pulp back into the soup, cut up the celery in it, and simmer till this is tender. season, and serve with fried bread cut into it. Time.—3 hours. Average cost, id. per quart. Seasonable from Septem- ber to March. Sufficient for 12 persons. POTATO SOUP (very Economical). Ingredients.—4 middle-sized potatoes well pared, a thick slice of bread, 6 leeks peeled and cut into thin slices as far as the white extends upwards from the roots, a teacupful of rice, a teaspoonful of salt, and half that of pepper, and 2 quarts of water. Model—The water must be completely boiling before any- thing is put into it; then add the whole of the ingredients at once, with the ex- ception of the rice, the salt, and the pepper. Cover, and let these come to a brisk boil; put in the others, and let the whole boil slowly for an hour, or till all the ingredients are thoroughly done, and their several juices extracted and mixed. Time.—hours. Average cost, Potatoes, to Boil 3d. per quart. Sufficient for 8 persons. Seasonable in winter. POTATOES, Baked. Ingredients. — Potatoes. Mode. — Choose large potatoes, as much of a size as possible j wash them in lukewarm water, and scrub them well, for the browned skin of a baked potato is by many persons considered the better part of it. Put them into a moderate oven, and bake them for about two hours, turning them three or four times whilst baked potatoes served they are cooking. iir hafkik. Serve them in a napkin immediately they are done, as, if kept a long time in the oven, they have a shrivelled appearance. Potatoes may also be roasted before the fire, in ac American oven ; but when thus cooked, they must be done very slowly. Do not forget to send to table with them a piece of cold butter. Time.—Large potatoes, in a hot oven, 1J hour to 2 hours; in a cool oven, 2 to 2^ hours. Average cost, is. per bushel. Sufficient.—Allow 2 to each person. Seasonable all the year, but not good just before and whilst new potatoes are in season. POTATOES, to Boil. Ingredients.—10 or 12 potatoes; to each k gallon of water allow 1 heaped tablespoonful of salt. Mode.—Choose potatoes of an equal size, pare them, take out all the eyes and specks, and as they are peeled, throw them into cold water. Put them into a saucepan, with sufficient cold water to cover them, with salt in the above proportion, and let them boil gently until tender. Ascertain when they are done by thrusting a fork in them, and take them up the moment they feel soft through; for if they are left in the water afterwards, they become waxy or watery. Drain away the water, put the. saucepan by the side of the fire, with the lid partially uncovered, to allow the steam to escape, and let the potatoes get thoroughly dry, and do not allow them to get burnt. Their superfluous moisture will evaporate, and the potatoes, if a good sort, should be perfectly mealy and dry. Potatoes vary so much in quality and size, that it is difficult to give the exact time for boiling; they should be THE DICTIONARY OF COOKERY. 2G5 Potatoes, to Boil in their Jackets attentively watched, and probed with a fork, to ascertain when they are cooked. Send them to table quickly, and very hot, and with an opening in the cover of the dish, that a portion of the steam may evaporate, and not fall back on the pota- toes. Time.—Moderate-sized old pota- toes, 15 to 20 minutes, after the water boils; large ones, .J hour to 35 minutes. Average cost, is. per bushel. Sufficient for 6 persons. Seasonable all the year, but not good just before and whilst new potatoes are in season. Note.—To keep potatoes hot, after draining the water from them, put a folded cloth or flannel (kept for the pur- pose) on the top of them, keeping the saucepan-lid partially uncovered. This will absorb the moisture, and keep them hot some time without spoiling. POTATOES, to Boil in their Jackets. Ingredients.—10 or 12 potatoes; to each J gallon of water, allow 1 heaped tablespoonful of salt. Mode.—To obtain this wholesome and delicious vegetable cooked in perfection, it should be boiled and sent to table with the skin on. In Ireland, where, perhaps, the cooking of potatoes is better understood than in any country, they are always served so. Wash the potatoes well, and if neces- sary, use a clean scrubbing-brush to re- move the dirt from them; and, if pos- sible, choose the potatoes so that they may all be as nearly the same size as possible. When thoroughly cleansed, fill the saucepan half full with them, and just cover the potatoes with cold water salted in the above proportion: they are more quickly boiled with a small quan- tity of water, and, besides, are more savoury than when drowned in it. Bring them to boil, then draw the pan to the side of the fire, and let them simmer gently until tender. Ascertain when they are done by probing them with a fork; then pour off the water, uncover the saucepan, and let the pota- toes dry by the side of the fire, taking care not to let them burn. Peel them quickly, put them in a very hot vege- table-dish, either with or without a nap- . kin, and serve very quickly. After pota- * toes are cooked, they should never be entirely covered up, as the steam, in- stead of escaping, falls down on them, and makes them watery and insipid. Potatoes, Pried In Ireland they are usually served up with the skins on, and a small plate is placed by the side of each guest. Time. —Moderate-sized potatoes, with their skins on, 20 to 25 minutes after the water boils; large potatoes, 25 minutes to j hour, or longer; 5 minutes to dry them. Average cost, is. per bushel. Sufficient for 6 persons. Seasonable all the year, but not good just before and whilst new potatoes are in season. POTATOES, New, to BoiL Ingredients.—Potatoes; to each h gal- lon of water allow 1 heaped tablespoon- ful of salt. Mode.—Do not have the potatoes dug long before they are dressed, as they are never good when they have been out of the ground some time. Well wash them, rub off the skins with a coarse cloth, and put them into boiling water salted in the above proportion. Let them boil until tender; try them with a fork, and when done, pour the water away from them; let them stand by the side of the fire with the lid of the saucepan partially unco- vered, and when the potatoes are tho- roughly dry, put them into a hot vege- table-dish, with a piece of butter the size of a walnut; pile the potatoes over this, and serve. If the potatoes are too old to have the skin rubbed off, boil them in their jackets; drain, peel, and serve them as above, with a piece of butter placed in the midst of them. Time.—i to I hour, according to the size. Average cost, in full season, Id. per lb. Sufficient— Allow 3 lbs. for 5 or b' persons. Seasonable in May and June, but may be had, forced, in March. POTATOES, Fried. (French Fashion). Ingredients.—Potatoes, hot butter or clarified dripping, salt. Mode.—Peel and cut the potatoes into thin slices, as nearly the same size as possible; make some butter or dripping hot in a frying- pan; put in the potatoes, and fry them on both sides until nearly cooked. Now take the potatoes out of the fat, make the fat quite boiling, then throw in the potatoes for a^minute or two until suf- ficiently doneA The immersion of the vegetable in the greaso a second time after it is partially cooked, causes it to puff or "gonflor," as the French say, which is the desired appearance for properly-dressed fried potatoes to pos- THE DICTIONARY OF COOKERY. 269 Preserves little and great thread. If you dip the finger into the syrup and apply it to the thumb, the tenacity of the syrup will, on separating the finger and thumb, afford a thread, whioh shortly breaks: this is the little thread. If the thread, from the greater tenacity, and, conse- quently, greater strength of the syrup, admits of a greater extension of the finger and thumb, it is called the great thread. There are half-a-dozen other terms and experiments for testing the various thickness of the boiling sugar towards the consistency called caramel; but that degree of sugar-boiling belongs to the confectioner. A solution of sugar prepared by dissolving two parts of double-refined sugar (the best sugar is the most economical for preserves) in one of water, and boiling this a little, affords a syrup of tho right degree of strength, and which neither ferments nor crystallizes. This appears to be the degree called stiiootJt, by the confectioners, and is proper to be used for the purposes of preserves. The syrup employed should sometimes be clarified, which is done in the following manner:—Dissolve 2 lbs. of loaf sugar in a pint of water; add to this solution the white of an egg, and beat it well. Put the preserving-pan upon the fire with the solution; stir it withawooden spatula, and when it begins to swell and boil up, throw in some cold water or a little oil to damp the boiling; for, as it rises suddenly, if it should boil over, it would take fire, being of a very inflammable nature. Let it boil up again; then take it off, and remove care- fully the scum that has risen. Boil the solution again, throw in a little more cold water, remove the scum, and so on for three or four times successively; then strain it. It is considered to be suffi- ciently boiled when some taken up in a spoon pours out like oil. Although sugar passes so easily into the state of fermentation, and is, in fact, the only substance capable of undorgoing the vinous stage of that process, yet it will not ferment at all if the quantity be sufficient to constitute a very strong syrup: hence, syrups are used to pre- serve fruits and other vegetable sub- stances from the changes they would undergo if left to themselves. Before sugar was in use, honey was employed to preserve many vegetable productions, though this substance has now given way to the juice of the sugar-cane. Preserves The fruits that are the most fit for preservation in syrup are apricots, peaches, nectarines, apples, greengages, plums of all kinds, and pears. As an example, take some apricots not too ripe, make a small slit at the stem end, and push out the stone; simmer them in water till they are softened and about half done, and afterwards throw them into cold water. When they have cooled, take them out and drain them. Put the apricots into the preserving-pan with sufficient syrup to cover them; let them boil up three or four times, and then skim them; remove them from the fire, pour them into an earthen pan, and let them cool till next day. Boil them up three days successively, skimming each time, and they will then be finished and in a fit state to be put into pots for use. After each boiling, it is proper to ex- amine into the state of the syrup when cold; if too thin, it will bear additional boiling; if too thick, it may be lowered with more syrup of the usual standard. The reason why the fruit is emptied out of the preserving-pan into an earthen pan is, that the acid of the fruit acts upon the copper, of which the preserving- pans are usually made. From this ex- ample the process of preserving fruits by syrup will be easily comprehended. The first object is to soften the fruit by blanching or boiling it in water, in order that the syrup by which it is preserved may penetrate through its substance. Many fruits, when preserved by boil- ing, lose much of their peculiar and deli- cate flavour, as, for instance, pine-apples; and this inconvenience may, in some in- stances, be remedied by preserving them without heat. Cut the fruit in slices about one-fifth of an inch thick, strow powdered loaf sugar an eighth of an inch thick on tho bottom of a jar, and put the slices on it. Put more sugar on this, and then another layer of the slices, and so on till the jar is full. Place the jar with the fruit up to the neck in boiling water, and keep it there till the sugar is completely dissolved, which may take half-an-hour, removing the scum as it rises. Lastly, tie a wet bladder over the mouth of the jar, or cork and wax it. Any of the fruits that have been pre- served in syrup may be converted into dry preserves, by first draining them from the syrup, and then drying them in a stove or very moderate oven, adding THE DICTIONARY OF COOKERY. Ptarmigan, to Dress As they are as tame as chickens, this is dona without difficulty. Buffon says that the ptarmigan avoids the solar heat, and prefers the frosts of the summits of the mountains; for, as the snow melts on the sides of the mountains, it ascends till it gains the top, where it makes a hole, and burrows in the snow. In winter, it flies in flocks, and feeds on the wild vegetation of the hills, which imparts to its flesh a bitter, but not altogether an unpalatable taste. It is dark - coloured, has something of the flavour of the hare, and is greatly relished and much sought after by some sports- men. PTARMIGAN, to Dress the. Ingredients.—2 or 3 birds; butter, Hour, fried bread crumbs. Mode.—The ptarmigan, or white grouse, when young and tender, are exceedingly fine eating, and should be kept as long as possible, to be good. Pluck, draw, and truss them in the same manner as grouse, and roast them before a brisk fire. Flour and froth them nicely, and serve on buttered toast, with a tureen of brown gravy. Bread sauce, when liked, may be sent to table with them, and fried bread crumbs substituted for the toasted bread. Time.—About h hour. Stifficient, —2 for a dish. Seasonable from the be- ginning of February to the end of April. PTARMIGAN, to Carve. Ptarmigan, being much of the same size, and trussed in the same manner, as t"he red bird, may be carved in the manner described, in Partridge and Grouse carving. PUDDING, Alma. Ingredients.—J lb. of fresh butter, lb. of powdered sugar, A lb. of flour, lb. of currants, 4 eggs. Mode.— Beat the butter to a thick cream, strew in, by degrees, the sugar, and mix both these well together; then dredge the flour in gradually, add the currants, and moisten with the eggs, which should be well beaten. When all the ingredients are well stirred and mixed, butter a mould that will hold the mixture exactly, tie it down with a cloth, put the pudding into boiling water, and boil for 5 hours; when turned out, strew some powdered sugar over it, and serve. Time.—6 hours. Pudding, Bakewell A verage cost, Is. Oil. Sufficient for 5 or 6 persons. Seasonable at any time. PUDDING, Aunt Nelly's. Ingredients.—J lb. of flour, J lb. of treacle, $ lb. of suet, the rind and juice of 1 lemon, a few strips of candied lemon- peel, 3 tablespoonfuls of cream, 2 eggs. Mode.—Chop the suet finely; mix it with the flour, treacle, lemon-peel mineed, and candied lemon-peel; add the cream, lemon-juice, and 2 well-beaten eggs; beat the pudding well, put it into a buttered basin, tie it down with a cloth, and boil from 3\ to 4 hours. Time. — 3^ to 4 hours. Average cost, Is. Id. Sufficient for 5 or 6 persons. Seasonable at any time, but more suitable for a winter pudding. PUDDING, a Bachelor's. Ingredients.—4 oz. of grated bread, 4 oz. of currants, 4 oz. of apples, 2 oz. of sugar, 3 eggs, a few drops of essence of lemon, a little grated nutmeg. Mode. —Pare, core, and mince the apples very finely, sufficient, when minced, to make 4 oz. ; add to these the currants, which should be well washed, the grated bread, and sugar; whisk the eggs, beat these up with the remaining ingredients, and, when all is thoroughly mixed, put the pudding into a buttered basin, tie it down with a cloth, and boil for 3 hours. Time.—3 hours. Average cost, 9d. Suf- ficient for 4 or 5 persons. Seasonable from August to March. PUDDING, Bakewell (very Rich). Ingredients.—| lb. of puff-pasto, 5 eggs, 6 oz. of sugar, i lb. of butter, 1 oz. of almonds, jam. Mode.—Cover a dish with thin paste, and put over this a layer of any kind of jam, h inch thick; put the yolks of 5 eggs into a basin with the white of 1, and beat these well; add the sifted sugar, the butter, which should be melted, and the almonds, which should bo well pounded; beat all together until well mixed, then pour it into the dish over the jam, and bake for an hour in a moderate oven. Time.—lhour. Average cost, Is. 6d. Sufficient for 4 or 5 persons. Seasonable at any time. PUDDING, Bakewell. Ingredients.—J pint of bread crumbs, 1 pint of milk, 4 eggs, 2 oz. of sugar, ! I 272 THE DICTIONARY OF COOKERY. Pudding, Baroness 3 oz. of butter, 1 oz. of pounded almonds, jam. Mode.—Put the bread crumbs at the bottom of a pie-dish, then over them a layer of jam of any kind that may be preferred; mix the milk and eggs to- gether; add the sugar, butter, and pounded almonds; beat all well to- gether; pour it into the dish, and bake in a moderate oven for 1 hour. Time.— 1 hour. Average cost, Is. 3d. to Is. 6d. Sufficient for 4 or 5 persons. Seasonable at any time. PUDDING, Baroness (Author's Beoipe). Ingredients.—jj lb. of suet, j lb. of raisins weighed after being stoned, j lb. of flour, h pint of milk, ^ saltspoonful of salt. Mode.—Prepare the suet, by care- fully freeiDg it from skin, and chop it finely; stone the raisins, and cut them in halves, and mix both these ingredients with the salt and flour; moisten the whole with the above proportion of milk, stir the mixture well, and tie the pud- ding in a floured cloth, which has been previously wrung out in boiling water. Put the pudding into a saucepan of boil- ing water, and let it boil, without ceas- ing, 4| hours. Serve with plain sifted sugar only, a little of which may be sprinkled over the pudding. Time.—4^ hours. Average cost, Is. id. Sufficient for 7 or 8 persons. Seasonable in winter, when fresh fruit is not obtainable. Note.—This pudding the editress can- not too highly recommend. The recipe was kindly given to her family by a lady who bore the title here prefixed to it; and with all who have partaken of it, it is an especial favourite. Nothing is of greater consequence, in the above direc- tions, than attention to the time of boil- ing, which should never be less than that mentioned. PUDDING, Boyal Coburg. Ingredients.—1 pint of new milk, 6oz. of flour, 6 oz. of sugar, 6 oz. of butter, C oz. of currants, 5 eggs, brandy and grated nutmeg to taste. Mode.—Mix tho flour to a smooth batter with the milk, add the remaining ingredients gradually, and when well mixed, put it into four basins or moulds half full; bake for j hour, turn the puddings out on a dish, and serve with wine sauce. Time.—\ hour. Average cost, Is. 9d. Pudding, Comarques Sufficient for 7 or 8 persons. Seasonable at any time. PUDDING, Cold. Ingredients.—i eggs, 1 pint of milk, sugar to taste, a little grated lemon- rind, 2 oz. of raisins, 4 tablespoonfuls of marmalade, a few slices of sponge cake. Mode.—Sweeten the milk with lump sugar, add a little grated lemon- rind, and stir to this the eggs, which should be well whisked; line a buttered mould with the raisins, stoned and cut in half; spread the slices of cake with the marmalade, and place them in the mould; then pour in the custard, tie the pudding down with paper and a cloth, and boil gently for 1 hour: when cold, turn it out, and serve. Time.— 1 hour. Average cost, Is. 2d. Sufficient for 5 or 6 persons. Seasonable at any time. PUDDING, College. Ingredients.—1 pint of bread crumbs, 6 oz. of finely-chopped suet, J lb. of currants, a few thin slices of candied peel, 3 oz. of sugar, \ nutmeg, 3 eggs, 4 tablespoonfuls of brandy. Mode.— Put the bread crumbs into a basin ; add the suet, currants, candied peel, sugar, and nutmeg, grated, and stir these in- gredients until they are thoroughly mixed. Beat up the eggs, moisten the pudding with these, and put in the brandy; beat well for a few minutes, then form the mixture into round balls or egg-shaped pieces; fry these in hot butter or lard, letting them stew in it until thoroughly done, and turn them two or three times, till of a fine light brown; drain them on a piece of blot- ting-paper before the fire; dish, and serve with wine sauce. Time.—15 to 20 minutes. Average cost, Is. Sufficient for 7 or 8 puddings. Seasonable at any time. PUDDING, Comarques (Excellent). Ingredients.—5 eggs, 3 tablespoonfuls of flour, 2 tablespoonfuls of powdered sugar, rind of 1 lemon, % pint of cream, different kinds of preserve. Mode.— Beat the whites and yolks of the eggs separately, and put them into different basins ; stir the flour, sugar, and lemon- peel into the yolks; whip the cream very thick and put it on a sieve to harden; then add it, with the whites of THE DICTIONARY OF COOKERY. 273 Pudding, Delhi the eggs, to the other ingredients, and pour the mixture into little deep saucers just before putting into the oven. Bake about | an hour. When they are taken out, a very thin layer of different kinds of preserve should be put upon each, and they should be piled one above another. A little whipped cream placed here and there on the pudding as a garnish would be found to improve the appearance of this dish. Time.—About i an hour. Average cost, Is. 9d. Sufficient for 4 or 5 persons. Seasonable at any time. PUDDING, Delhi. Ingredients.—4 large apples, a little grated nutmeg, 1 teaspoonful of minced lemon peel, 2 large tablespoonfuls of sugar, 6 'oz. of currants, f lb. of suet crust. Mode.—Pare, core, and cut the apples into slices; put them into a saucepan with the nutmeg, lemon-peel, and sugar, stew them over the fire till soft; then have ready the above quantity of crust, roll it out thin, spread the apples over the paste, sprinkle over the currants, roll the pudding up, closing the ends properly, tie it in a floured cloth, and boil for 2 hours. Time.—2 hours. Average cost, is. Sufficient for 5 or 6 persons. Seasonable.— August to March. PUDDING, Empress. ^ "\ Ingredients. — $ lb. of rice, 2 oz. of butter, 3 eggs, jam, sufficient milk to soften the rice. Mode..--Boil the rice in the milk until very soft; then add the butter, boil it for a few minutes after the latter ingredient is put in, and set it by to cool. Well beat the eggs, stir these in, and line a dish with puff- paste; put over this a layer of rice, then a thin layer of any kind of jam, then another layer of rice, and proceed in this manner until the dish is full; and bake in a moderate oven for j hour. This pudding may be eaten hot or cold; if the latter, it will be much improved by having a boiled custard poured over it. Time.—J hour. Average cost, Is. Suffi- cient for 6 or 7 persons. Seasonable at any time. PUDDING, Exeter (Very Kich). Ingredients.—10 oz. of bread-crumbs, 4 oz. of sago, 7 oz. of finely-chopped suet, 6 oz. of moist sugar, the rind of Pudding, German b, lemon, ^ pint of rum, 7 eggs, 4 table- spoonfuls of cream, 4 small sponge-cakes, 2 oz. of ratafias, .J" lb. of jam. Mode.— Put the bread-crumbs into a basin with the sago, suet, sugar, minced lemon- peel, rum, and 4 eggs; stir these ingre- dients well together, then add 3 more eggs and the cream, and let the mixture be well beaten. Then butter a mould, strew in a few bread-crumbs, and cover the bottom with a layer of ratafias; then put in a layer of the mixture, then a layer of sliced sponge-cake spread thickly with any kind of jam; then add some ratafias, then some of the mixture and sponge-cake, and so on until the mould is full, taking care that a layer of the mixture is on the top of the pudding. Bake in a good oven from j to 1 hour, and serve with the following sauce:— Put 3 tablespoonfuls of black-currant jelly into a stewpan, add 2 glasses of sherry, and, when warm, turn the pud- ding out of the mould, pour the sauce over it, and serve hot. Time.—From 1 to 1J hour. A verage cost, 2s. Sd. Suffi- cient for 7 or 8 persons. Seasonable at any time. PUDDING-PEES, Folkestone. Ingredients. —1 pint of milk, 3 oz. of ground rice, 3 oz. of butter, J lb. of sugar, flavouring of lemon-peel or bay- leaf, 6 eggs, puff-paste, currants. Mode. —Infuse 2 laurel or bay leaves, or the rind of i lemon, in the milk, and when it is well flavoured, strain it, and add the rice; boil these for i hour, stirring all the time; then take them off the fire, stir in the butter, sugar, and eggs, and let these latter be well beaten be- fore they are added to the other ingre- dients; when nearly cold, line some patty-pans with puff-paste, fill with the custard, strew over each a few currants, and bake from 20 to 25 minutes in a moderate oven. Time.—20 to 25 mi- nutes. Average cost, Is. Id. Sufficient to fill a dozen patty-pans. Seasonable at any time. PUDDING, German. Ingredients.—2 teaspoonfuls of flour, 1 teaspoonful of arrowroot, 1 pint of milk, 2 oz. of butter, sugar to taste, the rind of i lemon, 4 eggs, 3 tablespoonfuls of brandy. Mode.—Boil the milk with the lemon-rind until well flavoured; then strain it, and mix with it the flour, ar- THE DICTIONARY OF COOKERY. Pudding, Marlborough PUDDING-, Marlborough. Ingredients.—J lb. of butter, 1 lb. of powdered lump sugar, 4 eggs, puff-paste, a layer of any kind of jam. Mode.—Beat the butter to a cream, stir in the pow- dered sugar, whisk the eggs, and add these to the other ingredients. When these are well mixed, line a dish with puff-paste, spread over a layer of any kind of jam that may be preferred, pour „.in the mixture, and bake the pudding for rather more than ^ hour. Time.— Rather more than J hour. Average cost, Is. Sufficient for 5 or 6 persons. Season- able at any time. PUDDING, Military. Ingredients.—J. lb. of suet, J lb. of bread-crumbs, f lb. of moist sugar, the rind and juice of 1 large lemon. Mode.— Chop the suet finely, mix it with the bread-crumbs and sugar, and mince the lemon-rind and strain the juice; stir these into the other ingredients, mix well, and put the mixture into small buttered cups, and bake for rather more than \ hour; turn them out on the dish, and serve with lemon-sauce. The above in- gredients may be made into small balls, .and boiled for about 1 hour; they should then be served with the same sauce as when baked. Time.—Rather more than b,hour. Average cost, 9d. Sufficient to fill 6 or 7 moderate-sized cups. Season- able at any time. PUDDING, Monday's. Ingredients. — The remains of cold plum-pudding, brandy, custard made with 5 eggs to every pint of milk. Mode.—Cut the remains of a good cold plum-pudding into finger-pieces, soak them in a little brandy, and lay them cross-barred in a mould until full. Make a custard with the above proportion of milk and eggs, flavouring it with nut- meg or lemon-rind; fill up the mould with it; tie it down with a cloth, and boil or steam it for an hour. Serve with a little of the custard poured over, to which has been added a tablespoonful of brandy. Time.—1 hour. Average cost, exclusive of the pudding, 6d. Sufficient for 5 or 6 persons. Seasonable at any time. Pudding, Peas PUDDING, Nesselrode (a fashion- able Iced Pudding — CarSme's Recipe). Ingredients.— 40 chestnuts, 1 lb. of sugar, flavouring of vanilla, 1 pint of cream, the yolks of 12 eggs, 1 glass of Maraschino, 1 oz. of candied citron, 2 oz. of currants, 2 oz. of stoned raisins, sh. pint of whipped cream, 3 eggs. Mode. —Blanch the chestnuts in the boiling water, remove the husks, and pound them in a mortar until perfectly smooth, adding a few spoonfuls of syrup. Then rub them through a fine sieve, and mix them in a basin with a pint of syrup made from 1 lb. of sugar, clarified, and flavoured with vanilla, 1 pint of cream, and the yolks of 12 eggs. Set this mix- ture over a slow fire, stirring it without ceasing, and just as it begins to boil, take it off and pass it through a tammy. When it is cold, put it into a freezing-pot, adding the Maraschino, and make the mixture set; then add the sliced citron, the currants, and stoned raisins (these two latter should be soaked the day pre- viously in Maraschino and sugar pounded with vanilla); the whole thus mingled, add a plateful of whipped cream mixed with the whites of 3 eggs, beaten to a froth with a little syrup. When the pudding is perfectly frozen, put it into a pine-apple-shaped mould; close the lid, place it again in the freezing-pan, covered over with pounded ice and saltpetre, and let it remain until required for table; then turn the pudding out, and serve. Time.—J. hour to freeze the mixture. Seasonable from October to February. PUDDING, Paradise. Ingredients.—3 eggs, 3 apples, \ lb. of bread-crumbs, 3 oz. of sugar, 3 oz. of currants, salt and grated nutmeg to taste, the rind of h lemon, ^ wineglass- ful of brandy. Mode.—Pare, core, and mince the apples into small pieces, and mix them with the other dry ingredients; beat up the eggs, moisten the mixture with these, and beat it well; stir in the brandy, and put the pudding into a buttered mould; tie it down with a cloth, boil for 1^ hour, and serve with sweet sauce. Time.—1.J hour. Average cost, L.Sufficient for 4"or 5 persons. PUDDING, Peas. Ingredients.—1J pint of split peas, 2 oz. of butter, 2 eggs, pepper and salt 27G THE DICTIONARY OF COOKERY. Pudding, Quickly-made to taste. Mode.—Put the peas to soak over night, in tain-water, and float off any that are worm-eaten or discoloured. Tie them loosely in a clean cloth, leaving a little room for them to swell, and pat them on to boil in cold rain-water, allow- ing 24 hours after the water has simmered up. When the peas are tender, take them up and drain; rub them through a colander with a wooden spoon ; add the butter, eggs, pepper, and salt; beat all well tog ther for a few minutes, until the'ingredients are well incorporated; then tie them tightly in a Soured cloth; boil the pudding for another hour, turn it on to the dish, and serve very hot. This pudding should always be sent to table with boiled leg of pork, and is an exceedingly nice accompaniment to boiled beef. Time.—21 hours to boil the peas, tied loosely in the cloth; 1 hour for the pudding. Average cost, oV. Sufficient for 7 or 8 persons. Seasmuvble from September to March. * PUDDING, Quickly-Made. Ingredients.—$ lb. of butter, i lb. of sifted sugar, $ lb. of flour, 1 pint of milk, 5 eggs, a little grated lemon-rind. Mode. —Make the milk hot; stir in the butter, and let it cool before the other ingre- dients are added to it; then stir in the sugar, flour, and eggs, which should be well whisked, and omit the whites of 2; flavour with a little grated lemon-rind, and beat the mixture well. Butter some small cups, rather more than half fill them; bake from 20 minutes to A hour, according to the size of the puddings, and serve with fruit, custard or wine- sauce, a little of which may be poured over them. Time.—20 minutes to J hour. Average cost, It. 2d. Sufficient for 6 pud- dings. Seasonable at any time. PUDDING, Somersetshire. Ingredients.—3 eggs, their weight in flour, pounded sugar and butter, flavour- ing of grated lemon-rind, bitter almonds, or essence of vanilla. Mode.—Carefully weigh the various ingredients, by placing on one side of the scales the eggs, and on the other the flour; then the sugar, and then the butter. Warm the butter, and with the hands beat it to a cream; gradually dredge in the flour and pounded sugar, and keep stirring and beating the mixture without ceasing until it is per- fectly smooth. Then add the eggs, which should be well whisked, and either Pudding, West Indian of the above flavourings that may be preferred; butter some small cups, rather more than half fill them, and bake in a brisk oven for about A hour. . Turn them out, dish them on a napkin, and serve custard or wine-sauce with them. A pretty little supper-dish may be made of these puddings cold, by cut- ting out a portion of the inside with the point of a knife, and putting into the ! cavity a little whipped cream or delicate I preserve, such as apricot, greengage, or very bright marmalade. The paste for these puddings requires a great deal of i mixing, as the more it is beaten, the I better will the puddings be. When 'served cold, they are usually called g&- teanc strain the sauce through a sieve, and serve very hot. Care must be taken that this sauce be not made too acid, although it should possess a sharpness indicated by its name. Of course the above quantity of vinegar may be increased or diminished at pleasure, according to taste. Time.— Altogether J hour. Average cost, Wd. Sufficient for a medium-sized dish of cut- lets. Seasonable at any time. SAUCE, a Good, for "Various Boiled Buddings. Ingredients.—\ lb. of butter, } lb. of pounded sugar, a wioeglassful of brandy or rum. Mode.—Beat the butter to a cream, until no lumps remain; add the pounded sugar, and brandy or rum; stir once or twice until the whole is thoroughly mixed, and serve. This sauce may either be poured round the pudding or served in a tureen, according to the taste or fancy of the cook or mistress. A verage THE DICTIONARY OF COOKERY. 307 Sauce, Plum-Pudding ■cost, Sd. for this quantity. Sufficient for a pudding. SAUCE, Plum-Pudding. Ingredients.—1 wineglassful of brandy, 2 oz. of very fresh butter, 1 glass of Ma- deira, pounded sugar to taste. Mode.— Put the pounded sugar in a basin, with part of the brandy and the butter; let it stand by the side of the fire until it is warm and the sugar and butter are dis- solved; then add the rest of the brandy, with the Madeira. Either pour it over the pudding, or serve in a tureen. This is a very rich and excellent sauce. Average cost, Is. 3d. for this quantity. Sufficient for a pudding made for 6 persons. SAUCE, Quin's, an Excellent Fish Sauce. Ingredients.—h pint of walnut pickle, ^ pint of port wine, 1 pint of mushroom ketchup, 1 dozen anchovies, 1 dozen shalots,. £ pint of soy, Ji teaspoonful of cayenne. Mode.—Put all the ingre- dients into a saucepan, having previously chopped the shalots and anchovies very small; simmer for 15 minutes, strain, and, when cold, bottle off for use; the corks should be well sealed to exclude the air. Time.—$ hour. Seasonable at any time. SAUCE, Beading.' ingredients.—2J pints of walnut pickle, 11 oz. of shalots, I quart of spring water, j pint of Indian soy, h oz. of bruised ginger, ^ oz. of long pepper, 1 oz. of mustard-seed, 1 anchovy, J oz. of cay- enne, i oz. of dried sweet bay-leaves. Mode.—Bruise the shalots in a mortar, and put them in a stone jar with the walnut-liquor; place it before the fire, and let it boil until reduced to 2 pints. Then, into another jar, put all the in- gredients except the bay-leaves, taking care that they are well bruised, so that the flavour may be thoroughly extracted; put this also before the fire, and let it boil for 1 hour, or rather more. When the contents of both jars are sufficiently cooked, mix them together, stirring them well as you mix them, and submit them to a slow boiling for ^ hour ; cover closely, and let them stand 24 hours in a cool place; then open the jar and add the bay-leaves; let it stand a week longer closed down, when strain through a Sauce, a Q-ood, for Steaks flannel bag, and it will be ready for use. The above quantities will make ^ gallon. Time.—Altogether, 3 hours. Seasonable. —This sauce may be made at any time. SAUCE,- Hobert, for Steaks, &c. Ingredients.—2 oz. of butter, 3 onions, 1 teaspoonful of flour, 4 tablespoonfuls of ravy or stock, salt and pepper to taste, teaspoonful of made mustard, 1 tea- spoonful of vinegar, the juice of ^ lemon. Mode.—Put the butter into a stewpan, set it on the fire, and, when browning, throw in the onions, which must be cut into small slices. Fry them brown, but do not burn them ; add the flour, shake tie onions in it, and give the whole another fry. Put in the gravy and seasoning, and boil it gently for 10 minutes; skim off the fat, add the mus- tard, vinegar, and lemon-juice; give it one boil, and pour round the steaks, or whatever dish the sauce has been pre- pared for. Time.—Altogether, J hour. A verage cost, for this quantity, 6d. Suffi- cient for about 2 lbs. of steak. Season- able at any time. Note.—This sauce will be found an ex- cellent accompaniment to roast goose, pork, mutton cutlets, and various other dishes. •, . SAUCE, Soyer's, for Plum-Pud- ding. Ingredients.—The yolks of 3 eggs, 1 tablespoonful of powdered sugar, 1 gill of milk, a very little grated lemon-rind, 2 small wineglassfuls of brandy. Mode. —Separate the yolks from the whites of 3 eggs, and put the former into a stew- pan j add the sugar, milk, and grated lemon-rind, and stir over the fire until the mixture thickens; but do not allow it to boil. Put in the brandy; let the sauce stand by the side of the fire, to get quite hot; keep stirring it, and serve in a boat or tureen separately, or pour it over the pudding. Time.—Altogether, 10 minutes. Average cost, ll. Sufficient for 6 or 7 persons. SAUCE, a Good, for Steaks. Ingredients.—1 oz. of whole black pepper, J oz. of allspice, 1 oz. of salt, j oz. grated horseradish, ^ oz. of pickled shalots, 1 pint of mushroom ketchup or walnut pickle. Mode.—Pound all the ingredients finely in a mortar, and put 308 THE DICTIONARY OF COOKERY. Sauce, Sweet, for Puddings them into the ketchup or walnut-liquor. Let them stand for a fortnight, when strain off the liquor and bottle for use. Either pour a little of the sauce over the steaks, or mix it in the gravy. Season- able.—This can be made at any time. Note.—In using a jar of pickled wal- nuts, there is frequently left a large quantity of liquor. This should be con- verted into a sauce like the above, and will be found a very useful relish. SAUCE, Sweet, for Puddings. Ingredients.—1 pint of melted butter made with milk, 3 teaspoonfuls of pounded sugar, flavouring of grated lemon-rind or cinnamon. Mode.—Make J pint of melted butter, omitting any salt; stir in the sugar, add a little grated lemon-rind, nutmeg, or powdered cinnamon, and serve. Previously to making the melted butter, the milk can be flavoured with bitter almonds, by infusing about half a dozen of them in it for about J hour; the milk should then be strained before it is added to the other ingredients. This simple sauce may be served for children with rice, batter, or bread pud- ding. Time.—Altogether, 15 minutes. Average cost, id. Sufficient for 6 or 7 persons. SAUCE, Sweet, for Venison. Ingredients.—A small jar of red-cur- rant j elly, 1 glass of port wine. Mode.— Put the above ingredients into a stew- pan, set them over the fire, and, when melted, pour in a tureen and serve. It should not be allowed to boil. Time.— 5 minutes to melt the jelly. Average cost, for this quantity, is SAUCE, Tournee. Ingredients—1 pint of white stock, thickening of flour and butter, or white roux, a faggot of savoury herbs, including parsley, b' chopped mushrooms, 6 green onions. Mode.—Put the stock into a stewpan with the herbs, onions, and mushrooms, and let it simmer very gently for about l hour; stir in sufficient thickening to make it of a proper con- sistency; let it boil for a few minutes, then skim off all the fat, strain and serve. This sauce, with the addition of a little cream, is now frequently called veloute". Time.—y,hour. Average cost, for this quantity, 6d. Sausage-meat Stuffing Note.—If poultry trimmings are at hand, the stock should be made of these. The above sauce should not be made too thick, as it does not then admit of the fat being nicely removed. , < ■ '.... l- . ,ol SAUCE FOB WILDFOTOL,; . Ingredients.—1 glass of port wine, 1 tablespoonful of Leamington sauce, 1 tablespoonful of mushroom ketchup, 1 tablespoonful of lemon-juice, 1 slice of lemon-peel, 1 large shallot cut in slices, 1 blade of mace, cayenne to taste. Mode. —Put all the ingredients into a stewpan, set it over the fire, and let it simmer for about 5 minutes; then strain and serve the sauce in a tureen. Time.—5 minutes. A verage cost, for this quantity, &2. SAUSAGE-MEAT, Fried. Ingredientsevery 1 lb. of lean pork, add j lb of fat bacon, I oz. of salt, 1 saltspoouful of pepper, i teaspoonful of grated nutmeg, 1 teaspoonful of minced parsley. Mode.—Remove from the pork all skin, gristle, and bone, and chop it finely with the bacon; add the remaining ingredients, and carefully mix altogether. Pound it well in a mortar, make it into convenient-sized cakes, flour these, and fry them a nice brown for about 10 minutes. This is a very simple method of making sausage-meat, and on trial will prove very good, its great recom- mendation being; that it is so easily made. Time.—10 minutes. Seasonable from September to March. SAUSAGE - MEAT STUFFING ,' ',, FOB TURKEYS. Ingredients.—6 oz. of lean pork, 6 oz. of fat pork, both weighed after being chopped (beef-suet may be substituted for the latter), 2 oz. of bread-crumbs, 1 small tablespoonful of minced sage, 1 blade of pounded mace, salt and pepper to taste, 1 egg. Mode.—Chop the meat and fat very finely, mix with them the other ingredients, taking care that the whole is thoroughly incorporated. Mois- ten with the egg, and the stuffing will be ready for use. Equal quantities of this stuffing and forcemeat will be found to answer very well, as the herbs, lemon- peel, &c, in the latter, impart a very delicious flavour to the sausage-meat. As preparations, however, like stuffings and forcemeats, are matters to be de- 309 Sausage or Meat Rolls cided by individual palates, they must be left, to a great extent, to the discrimi- nation of the cook, who should study her employer's taste in this as in every other respect. Average cost, 9d. Sufficient for a small turkey. SAUSAGE OR MEAT ROLLS. Ingredients.—1 lb. of puff-paste, sau- sage-meat, the yolk of 1 egg. Mode.— Make 1 lb. of puff-paste; roll it out to the thickness of about i inch, or rather less, and divide it into S, 10, or 12 squares, according to the size the rolls are intended to be. Place some sausage-meat on one-half of each square, wet the edges of the paste, and fold it over the meat; slightly press the edges together, and trim them neatly with a knife. Brush the rolls over with the yolk of an egg, and bake thern in a well-heated oven for about ^ hour, or longer should they be very large. The remains of eold chicken and ham, minced and seasoned, as also cold veal or beef, make very good rolls. Time.—| hour, or longer if the rolls are large. Average cost, Is. 6d. Sufficient.—1 lb. of paste for 10 or 12 rolls. Seasonable, with sausage-meat, from September to March or April. SAUSAGES, Beef. Ingredients.—To every lb. of suet allow 2 lbs. of lean beef, seasoning to taste' of salt, pepper, and mixed spices. Mode.—Clear the suet from skin, and chop that and the beef as finely as possible; season with pepper, salt, and spices, and mix the whole well to- gether. Make it into flat cakes, and fry of a nice brown. Many persons pound the meat in a mortar after it is chopped; but this is not necessary when the meat is minced finely. Time'.— 10 minutes. Average cost, for this quan- Sausages, Veal tity, Is. Seasonable at any time. SAUSAGES, Fried. ^''Ingredients.—Sausages: a small piece of butter. Mode.—Prick the sausages with a fork (this prevents them from bursting), and put them into a frying- a.idi to eoijj - f»« • Od bnrfoV non;ol ,g( ri:rar> sabsages. pan with a small piece of butter. Keep moving the pan about, and turn .the sausages 3 or 4 times. In from 10 to 12 minutes they will be suffi- ciently cooked, unless they are very large, when a little more time should be allowed for them. Dish them with or without a piece of toast under them, and serve very hot. In some counties, sausages are boiled and served on toast. They should be plunged into boiling water, and simmered for about 10 or 12 minutes. Time.—10 to 12 minutes. A rerage cost, lOrf. per lb. Seasonable.— Good from September to March. Note.—Sometimes, in close warm weather, sausages very soon turn sour; to prevent this, put them in the oven for a few minutes with a small piece of butter to keep them moist. When wanted for table, they will not require so long frying as uncooked saxisages. SAUSAGES, Pork (Author's Ox- ford Recipe). Ingredients.—1 lb. of pork, fat and lean, without skin or gristle ; 1 lb. of lean veal, 1 lb. of beef suet, J lb. of bread- crumbs, the rind of J lemon, 1 small nutmeg, 6 sage-leaves, 1 teaspoonful of pepper, 2 teaspoonfuls of salt, j tea- spoonful of savory, A teaspoonful of marjoram. Mode.—Chop the pork, veal, and suet finely together, add the bread-crumbs, lemon-peel (which should be well minced), and a small nutmog grated. Wash and chop the sage- leaves very finely; add these with the remaining ingredients to the sausage- meat, and when thoroughly mixed, either put the meat into skins, or, when wanted for table, form it into little cakes, which should be flourod and fried. Average cost, for this quantity, '2s. 6d. Sufficient for about 30 moderate- sized sausages. Seasonable from October to March. SAUSAGES, Veal. Ingrediente.—Equal quantities of fat bacon and lean veal; to every lb. of meat, allow 1 teaspoonful of minced- sage, salt and pepper to taste. Mode.— Chop the meat and bacon finely, and to every lb. allow the above proportion of very finely-minced sage; add a sea- soning of pepper and salt, mix tho whole well together, make it into flat cakes, and fry a nice brown. Seasonable from March to October. 310 THE DICTIONARY OF COOKERY. Savoy Cake SAVOY CAKE. Ingredients.—The weight of 4 eggs in pounded loaf sugar, the weight of 7 in flour, a little grated lemon-rind, or es- sence of almonds, or orange-flower water. Mode.—Break the 7 eggs, put- ting fce yolks into one basin and the whites into another. Whisk the former, and mix with them the sugar, the grated lemon-rind, or any other flavouring to taste j beat them well together, and add the whites of the eggs, whisked to a froth. Put in the flour by degrees, continuing to beat the mixture for | hour, butter a mould, pour in the cake, and bake it from to 1J hour. This is a very nice cake for desert, and may be iced for a supper table, or cut into slices and spread with jam, which converts it into sandwiches. Time.—litol^hour. Average cost, 1j. Sufficient for 1 cake. Seasonable at any time. SEA-BREAM, Baked. Ingredients.—1 bream. Seasoning to taste of salt, pepper, and cayenne ; J lb. of butter. Mode.—Well wash the bream, but do not remove the scales, and wipe away all moisture with a nice dry cloth. Season it inside and out with salt, pepper, and cayenne, and lay it in a baking-dish. Place the butter, in small pieces, upon the fish, and bake for rather more than i an hour. To stuff this fish before baking, will be found a great improvement. Time.— Rather more than J an hour. Seasonable in summer. Note.—This fish may be broiled over a nice clear fire, and served with a good brown gravy or white sauce, or it may be stewed in wine. . SEA-KALE, Boiled. Ingredients.—To each .J gallon of water allow one heaped tablespoonful of salt. Mode.—Well wash the kale,, cut away any worm-eaten pieces, and tie it into small bunches; put it into boiling water, salted in the above proportion, and let it boil quickly until ten- der. Take it out, drain, untie the bunches, and boiled sea-kale. serve with plain melted butter or white sauce, a little of which may be Seed-Cake, a Very Good Eoured over the kale. Sea-kale may also e parboiled and stewed in good brown gravy: it will then take about \ hour altogether. Time.—15 minutes; when liked very thoroughly done, allow an extra 5 minutes. Average cost, in full season, 9rf. per basket. Sufficient.—Allow 12 heads for 4 or 5 persons. Seasonable from February to June. SEED BISCUITS. Ingredients.—1 lb. of flour, 1 lb. of sifted sugar, | lb. of butter, | oz. of caraway seeds, 3 eggs. Mode.— Beat the butter to a cream; stir in the flour, sugar, and caraway seeds; and when these ingredients are well mixed, add the eggs, which should be well whisked. Roll out the paste, with a round cutter shape out the biscuits, and bake them in a moderate oven from 10 to 15 minutes. The tops of the biscuits may be brushed over with a little milk or the white of an egg, and then a little sugar strewn over. Time.—10 or 15 minutes. Average cost, Is. Sufficient to make 3 dozen biscuits. Seasonable at any time. SEED-CAKE, Common. Ingredients. — j quartern of dough, \ lb. of good dripping, 6 oz. of moist sugar, ,j oz. of caraway seeds, 1 egg. Mode.—If the dough is sent in from the bakers, put it in a basin covered with a cloth, and set it in a warm place to rise. Then with a wooden spoon beat the dripping to a liquid; add it, with the other ingredients, to the dough, and beat it until everything. is very, tfcp- roughly mixed. Put it into a buttered tin, and bake the cake for rather more than 2 hours. Time.—Rather more than 2 hours. Average cost, Sd. Seasonable at any time. SEED-CAKE, a Very Good. Ingredients.—1 lb. of butter, 6 eggs, j lb. of sifted sugar, pounded mace and grated nutmeg to taste, 1 lb. of flour, | oz. of caraway seeds, 1 wineglassful of brandy. Mode.—Beat the butter to a cream; dredge in the flour; add the sugar, mace, nutmeg, and caraway seeds, and mix these ingredients well together. Whisk the eggs, stir to them the brandy, and beat the cake again for 10 minutes. Put it into a tin lined with buttered THE DICTIONARY OF COOKERY. 311 Semolina Pudding, Baked. paper, and bake it from 1^ to 2 hours. This cake would be equally nice made with currants, and omitting the caraway seeds. Time.—to 2 hours. Average cost, 2s. 6d. Seasonable at any time. SEMOLINA PUDDING, Baked. Ingredients.—3 oz. of semolina, 1^ pint of milk, \ lb. of sugar, 12 bitter almonds, 3 oz. of butter, 4 eggs. Mode.—Flavour the milk with the bitter almonds, by in- fusing them in it by the side of the fire for about ^ hour; then strain it, and mix with it the semolina, sugar, and butter. Stir these ingredients over the fire for a few minutes; then take them off, and gradually mix in the eggs, which should be well beaten. Butter a pie-dish, line the edges with puff-paste, put in the pudding, and bake in rather a slow oven from 40 to 50 minutes. Serve with cus- tard sauce or stewed fruit, a little of which may be poured over the pudding. Time.—40 to 50 minutes. Average cost, Is. 2d. Sufficient for 5 or 6 persons. Seasonable at any time. SEMOLINA SOUP. Ingredients.—5 oz. of semolina, 2 quarts of boiling stock. Mode.—Drop the semo- lina into the boiling stock, and keep stirring, to prevent its burning. Simmer fintly for half an hour, and serve. Time. an hour. Average cost, lOd. per quart, or id. Sufficient for 8 persons. Seasonable all the year. SEPTEMBEK-BILLS OP PAKE. Dinner for 18 Persons. First Course. w 9 Julienne Soap, & a removed by BrillA Shrimp Sauce. c t» Vase of W sr Flowers. & 'C E Giblet Soup, m Salmon and Lobster removed by- 9 a Sauce. o September—Bills of Pare Dessert and Ices. Dinner for 12 persons. First Course.—Mock-turtle soup ; soup a la Jardiniere; salmon and lobster sauce; fried whitings; stewed eels. Entrees—Veal cutlets; scalloped oysters; curried fowl; grilled mushrooms. Second Course. — Haunch of mutton; boiled calf s head a la Bechamel; braised ham; roast fowls aux Cressons. Third Course. —Leveret; grouse; cabinet pudding; iced pudding; compfite of plums ; dam- Entrees. Lamb Cutlets and French Beana. ts ST Oto 'Si £?0 Vase of' Flowers. ''' ■ g | £• . (* . , , i, ■ J ™ a, m P Sweetbreads and Tomato Sau Tomato Sauce. Second Cotirse. O Saddle of Mutton. £- Veal-and-Ham Pie. Vase of Flower*), Broiled Ham, gar- nished with Cauli-* flowers. Fillet of VeaL ST TJdrd Course. EPartridges, ^ removed by 1g Plum-pudding. H Compote of Greengages 3 "H, g Vase of O f Flowers. a % 3 >r) ^ Pastry Sandwiches, o>