NYPL RESEARCH LIBRARIES

3 3433 05692931 2






Dolby


1





1
1
1
1
#


!
1
(2)





TIE
COOK'S DICTIONARY,
AND
HOUSE-KEEPER'S DIRECTORY:
A
NEW FAMILY MANUAL
OF
COOKERY AND CONFECTIONERY,
ON A PLAN OF READY REFERENCE
NEVER HITHERTO ATTEMPTED.
BY RICHARD DOLBY,
COOK AT THE THATCHED-HOUSE TAVERN,
ST. JAMES'S STREET:
LONDON:
HENRY COLBURN AND RICHARD BENTLEY,
NEW BURLINGTON STREET,
1830.


TEEN! TOEK
FULL LIBRARY
373545
4.!
Fi
1
LONDON :
SHACKELL AND CO., Johnson'S-COURT, FLEET-STREET.


ADVERTISEMENT.
Is presenting this system of Cookery to the Public, the Editor
begs leave to state, that the Work is not only substantially new,
but composed upon a plan entirely original. The arrangement is
alphabetical, at once the simplest and best for reference; yet it has
never hitherto been adopted by writers on Cookery. To all other
arts and sciences this mode of arrangement has been successfully
applied; and Dictionaries of these have been found to be the most
convenient and popular compendiums of knowledge. Perhaps of all
works that teach the arts of civilized life, Cookery Books most
require to be easy of reference; the preparation of a single dish will
often compel a cook to turn to a dozen receipts; and the plan of all
the systems hitherto existing is so confused, that, when this is the
case, much time must be lost in searching for them. The difficulty
of finding, with sufficient dispatch, the various receipts which are
often required, has long been complained of; and it is therefore
singular that the plan of the present Work, apparently so obvious,
and certainly so well calculated to save time and abridge labour,
should not have been sooner adopted.
With regard to the contents of this volume, apart from its plan,
the Editor begs to state, that he has enriched his Dictionary of
Cookery and Confectionery with numerous excellent receipts, most of
which have seldom or never appeared in print before ; and these have a
star prefixed to note them. The number of asterisks throughout the
work will abundantly prove that novelty of matter, as well as of plan,
may be claimed for this volume, To the important subject of


iy
ADVERTISEMENT.
CONFECTIONERY, so much neglected in other Cookery Books, much
attention has been paid ; and, upon the whole, the Editor ventures
to hope that he will be allowed to have given to the public a valuable
Work.
Among other novelties will be found an alphabetical list of
the various kinds of Fish, Flesh, Fowl, Fruits, and Vegetables, with
the months when each is in season, and original instructions for
choosing the several kinds of Food.
The Editor has only further to observe, that, so far is he from
arrogating too much to himself of the credit which may be thought
due to the work, that he is free to confess himself largely indebted to
the talents and labours' of numerous friends in the profession, to
whom he takes this opportunity of returning his grateful acknow-
ledgments.
London, May, 1830.
1


A
DICTIONARY OF COOKERY,
CONFECTIONERY,
&c. &c.
3
A
with half the quantity of the sugar, and
then mix them with the almond paste;
ACID Sauce.-Pound the yolks of put the remainder of the sugar into a
three hard eggs, one anchovy, with a basin; siſt some flour over it; stir the
pinch of salt and spices, half a glass of mixture till all the ingredients are tho-
vinegar, and butter rolled in flour; add roughly incorporated, and pour it into
a little veal gravy (or onions), and thícken small paper cases, glaze them with the
it like while since.
sugar and flour sifted over them. Bake
ADMIRAL'S Sauce.-Chop an an- them in a pretty warm oven.
chovy, seven or eight green rocamboles, ALMOND Biscuits (small).*-Beat up
simmer them on the fire with a little the yolks of three eggs for ten minutes,
consommé, salt, pepper, nutmeg, and but with four ounces of powder-sugar and one
ter rolled in flour: When ready, add a ounce of bitter almonds well pounded;
little lemon-juice, or a spoonful of ver- then add a whole egy, and beat it up five
juice.
minutes Jonger. Whip the whites to a
ALMOND Biscuits.*_B!anch and strong froth; mix them and an ounce
pound a quarter of a pound of sweet and ball of fine sifted flour with the yolks
almonds, sprinkling them occasionally work this paste well, and then pour it
with fine sugar; then beat them up for a into small well-buttered copper moulds
quarter of an hour with ounce of flour, melun-shaped; glaze them; sprinkle
the yolks of three eggs, and four ounces them with powder sugar, and bake for
of fine sugar, adding afterwards the eighteen or twenty minutes in a moderate
whites of four eggs whipt to a froth : oven.
have ready some paper moulds made like ALMOND Biscuits (soufflés).*-Blanch
boxes, about the length of two fingers half a pound of sweet almonds, cut them
square; butter them within, and put in into dice and dry tbern in the oven. Make
the biscuits, throwing over them equal a glaze with the whites of two new-laid
quantities of flour and powdered sugar: eggs; mix the almonds and a pinch of
bake in a cool oven, and when the bis- crisped orange flowers into this, and put
cuits are done of a good colour, take them it into very small paper cases; do not fill
out of the papers. Bitter almond bis. them above half full, as they rise consi-
cuits are made in the same manner, with derably in the oven, and would other-
this difference, that to two ounces of bit wise fall over and spoil their appearance ;
ter almonds must be added one ounce of bake them in a moderately heated oven.
Sweet almonds.
As soon as they are pretty firm, they are
ALMOND Biscuits.* -Take eight ounces done.
of sweet, and as many bitter almonds, ALMONDS (blown).-Scald a few al.
fifteen whites, and eight yolks of eggs, monds, and pourd them to about half as
two ounces of flour, and two pounds of fine as for biscuits, beat them with lemon
powder sugar, pour boiling water on your juice, whites of eggs and powder-sugar;
almonds, and almost immediately after crop them on paper, about the size of
tarn that away and pour cold water on almonds, and dry them in a stove or
them; rub off the skins one by one with gentle oven.
a napkin, then pound them to a paste in ALMONDS(bloon) à la Royale.*-Choose
a mortar, moistening them with the four ounces of small thick almonds, and
whites of two eggs. Beat the fifteen put them into an oven until they are
whites to a snow, and the eight yolks slighily coloured. Whilst they are cool-
B


ALM
ALM
( 2 )
ing, mix four ounces of sugar with an on it the almond paste, and cover it with
egg; beat them up for ten minutes; add the puff paste, and join them closely.
a little carmine to make it a fine rose Wash it over with a very clear durure,
colour; dip the almonds into this: take and with tbe point of your knife mark
them out; disengage tliem from the egg, what ornament you please on the sur-
so that they may be only just covered face.--Let it bake in a moderately hot
with it; lay them two and two on a sheet oven for about an hour; take it out and
of strong paper three-quarters of an inch sprinkle it with sugar.
between each pair; they may also be ALMOND Cake. Take eight ounces of
placed in threes to form the tré-foil, on Jordan and one ounce of bitter almonds,
which may be added a fourth. Bake blanch and pound them very fine; then
them in a cool oven.
beat in with the almonds the yolks of
ALMOND Bread. Take a pound of the eight eggs, and whisk up the whites to a
best almonds, slice them the round way, solid froth. Then take eight table spoons-
beat and sift 'a pound of double-refined nl of sified sugar, five spoonsful of fine
sugar, and strew it over the al inonds as four, a small quantity of grated lemon
you cut them, stirring thein frequently peel and pounded cinnamon, and mix all
to prevent their sticking together; when the ingredients. Rob the inside of a
all the sugar is used, put them into an mould with fresh butier, fill it with the
earthen basin, with a few carraway ixture and bake it of a light colour.
seeds, a litile gum dragon (dissolved in ALMOND Cake.* -Put a quartern of
rose-water and strained), three grains of fou; upon a pie-board, and make a hole
musk and ambergris dissolved in fine in the middle to receive a piece of butter
sugar, and the whites of two eggs beaten the size of an egy, a little salt, a quarter
to a very light frotlı, and two spoonsful of a pound of line sugar, and six ounces
of fine flour: when well mixed, lay them of sweet almonds pounded very fine :
on wafers the size of inacaroons; open knead the whole, and form it into a cake;
them with a knife or bodkin, lest'two or bake, and glaze it with sugar and a hos
three pieces stick together, the quicker salainander.
you lay them, the better they will look; Another way.-Weigh three eggs in
put them into a well-heated oven, taking their she!ls, take the same weight of
care they do not scorch;, when all flour, of the finest fresh butter, and of
baked, take them.out, wish them with grated loaf sugır. Pound with these in-
the white of an ens beaten to a froth, gredients three ounces of sweet almonds
grate a little fine sugar over thein, and blanched; and a little grated lemon-peel,
bake them about half an hour longer. or orange flower-water, and the whites
ALMOND Buller.-To a quarter of a and yo!ks of three e843. Continue pound-
pound of blanched alınonds, well beat, ing till the whole forms a smooth paste.
put some new milk and rose water; take Biter the bottom of a baking-pan, and
a quart of thick cream, and the yolks of put in the cake with fire above and be-
twelve eggs beat well with a little of the low. This cake may be served either hot
cream; then add the rest of the cream; or cold, with grated sugar over it.
put a quarter of a pint of new milk to the ALMOND (liter) Cuke.*-Pound three
almonds, and strain thein into the cicam ounces (bali biter and half sweet) of al-
till there is no strength left; -train all monds, put then into an earthen pan
together into a skiller, set it over a car with six ounces of powiler-sugar; the
coal fire, and stir it till it comes to a ten. same oſ siſted fou!', two whole egge, and
der cuid; put it into a strainer, and six yolks, a spoo:iful of brandy and a
hang it up till the whey is drained ont; wrain or tivo of salt; work these up toge-
then take six ounces of fine sified sugar ther for five minutes, and then add six
and a little rose-water, and beat it all ources of fresh butter which is slightly
into buttar with a spoon.
warmed, work that in for four minutes
ALMOND Cake.*-Blanch a quarter of lenger. Then, having whipt the whites
a pound of sweet and two large bitter of two eggs, inix them into the paste.
almonds, pound thein very fine, with a Bitter a well-tinned copper mould or
little white of ege; add to them about a paper case, ten inches lo:18, five wide,
quarter of a pound of fine powdered and two high; pour in your preparation,
sugar, two ounces of butter, a macaroon, and bake it in a cool oven. While baking,
the yolks of two eges, two spoonsful of whip the whites of two eggs, and mix two
whipt cream; mix ibose ingredients well omnces of powder sugar will them, and
togeiber with a little salt. Make an cut four ounces of sweet almonds into
under crust of puff paste; and after slips (shortwise); mix them also with two
having rolled it seven or eight times, ounces of powder sugar and a spoonful of
cut it round, and put it in a cake-tin; wbite of egg whipped. In three-quarters
moisten the edges slightly, and pour of an hour take out the cake, and if it be


ALM
A LM
(3)
firm and well-coloured, cover it with the , the almonds may be left, divide them into
whipped egg and sugar, and on that strew four parts to colour them differently, one
the almonds equally, pressing them in, part red, the second yellow, the third
that all may be coloured alike. This ope- green, and the fourth left white as they
ration must be performed as quick as pos- come from the sugar. To colour the
sible, and when done, turn the cake out first, soak a small quantity of carinine in
and cut it in four slips (lengthwise), and clarified sugar, and lay your almonds in
then divide cach into six parts lozenge- it; do the same with a little tincture of
shaped ; this will give you twenty-four saffron for the yellow, and spinach juice
cakes, which must be arranged in stars for the green. Place the coloured al-
on your dish, six to every star. They monds on a sieve in a stove; wlien dry,
may also be cut in two lengths instead of mix all together, adding the white onen.
four, and these divided into fifteen small Boil nearly as much sugar as your mould
pieces, and then, with a paste-cutter, will require to soufflé, put it in, and when
formed into crescents. The ingredients, the almonds are quite dry, garnish the
and the proper quantities for this cake, surface of the sugar with them; do not,
are as follows:-six ounces of flour, the however, lay them too thick, and just
same of powder-sugar, three ounces of press them down with a fork; put tbe
sweet and bitter almonds, six yolks, and mould into a moderate oven for five hours,
two whole exgs, six ounces of butter, two then drain it well, and in another two
of sugar mixed with the whites of two hours it may be taken from the mould.
eggs whipped, four ounces of cut almonds ALMOND Cheesecakes.*-Take half a
added to the sugar and eggs, a spoonful ponnd of Jordan almonds, lay thein in
of brandy and a grain of salt.
cold water all night; the next morning
ALMOND Small Cakes.-(Spanish.)<- blanch them
in cold water; then take
Two ounces of bitter almonds blanched them out and dry them in a clean cloth,
and beaten to a paste with a little white beat them very fine in a little orange
of egg; add to thein one pound of four flowe: water; then take six eggs, leave
dried, ope pound of sugar pounded fine, out four whites, with a little beaten mace;
and five ounces of butter, mix them well beat them well in a marble mortar; take
together and let it stand some time be- ten ounces of fresh butter, melt it, add
fore the fire: then add three eggs, the a little grated lemon-peel, and put them
yolks and whites beaten separately; in the mortar with tlié other ingredients;
drop them on a tin in small lumps with mix all well together and fill your patty-
a fork, to bake them.
pans, having lined them with thin puff
ALMOND (small) Cakes.*-Blanch half paste.
a pound of almonds, pound them to a Anulher way.-Blanch and pound four
paste with white of egg, add ibree quar- ounces of almonds, and a few bitter with
ters of a pound of powder-sugar, one of a spoonful of water; then add four ources
orange flowers pralinée, and about two of sugar pounded, a spoonful or cream,
ounces of crême pâtissière; take some and the whites of two eggs well beaten;
puff paste, roll it out very thin, cut it mix all as quick as possible; put into
into small square pieces, lay them on a very small patty-pans, and bake in a
baking plate, and put some of the above pretty warm oven twenty minutes.
mixture on each, moisten the edges, cover Almonds. (Cinnamon).-(Spanish.)*
them with the puff paste, dorez, prick and Blanch yoar alınonds, then with a bit of
bake them in a bot oven, when done, ice butter tied in a piece of cloth, rub the pan
them with sugar.
and brown them. Have ready some cla-
ALMOND (solid) Cake.* - Take tivo rified sugar, with powdered cinnamon stir-
pounds of sweet almonds, blanch and red in it, put in the almonds, and when
pound tl:em with the whites of four eggs; well covered with the sugar and cinna-
then add the zestes of two lemons sliced, mon, lay them separately on tins, and
two pinches of orange flowers pralinée, a dry in a slow oven.
little salt, two pounds of powder-sugai, a ALMONDS (To Colour).* -ALMONDS
quarter of a pound of potatoe flower, and (rose coloured.)-Blanch and cut sweet
twelve whole eggs; inix all together well, almonus in small pieces, put them on a
and put it into a buttered mould, and taking plate, and pour on them a little of
bake it in a slow oven.
any vegetable liquid, of an infusion of
ALMOND Camuy.*-Blanch a pound of cochineal, or carmine; then rub them in
new Jordan almonds, and cut them very your hands, to mix them well with the
thin, lengthways, put them into a pound colour; when all are so done, dry them
of clarified sugar to crisp them, stir them in a stove or in the oven.
over the fire till boilea tu souffle ; then ALMONDS (violet).- Are done in the
take them off and keep stirring till the same way, the colouring ingredients are
sugar is dry like sand; then sift it, so that cochineal, and a little indigo dissolved in
B 2


A L M
ALM
(4)
water, put but a small quantity of the that they may acquire the form of the
latter ai a time, as it is very powerful. wood, and when cool place in a box, and
ALMONDS (green).- The same procred keep thean dry. These coupeaux are
ing: the colour is made with two hand- very brittle.
fuls of fresta spinach, weil washed, drain ALMOND Cream.*_Blanch six ounces
ed, and then pounded; when very fine, of sweet almonds and pound them very
press it through a napkin; let the juice fine; whip up the whites of two eggs with
drop on a dish, which place on a hot a pint of milk and four ounces of powder
stove; as soon as it begins to boil, take it sugar; boil the milk over a gentle fire
off, stirring it constantly, till the green till reduced to a quarter, then add the
curdles, then pour it through a horse alınonds, let it boil a minute or two;
hair sieve, and when well drained strain puur in a spoonful of orange flower-water:
it through a silk sieve or tammy; the When cold, garnish it with alınonds au
juice thus obtained, will give the almonds caramel.
(which must be put in a few at a time) a ALMOND Cream.-Put a pint of milk
clear and even green colour.
and a pint of cream, with a small bit of
ALMONDS (blue).-Dissolve a little in- lemon peel, into a stewpan, to boil very
digo in water, strain it through a cloth gently for twenty minutes; in the mean
and use it as above mentioned.
while, blanch and pound very fine, three
ALMONDS (orange coloured).-Mix a ounces of sweet almonds and half an
little liquid red, and a liule infusion of ounce of bitter almonds; then take the
saffron together, and proceed with the milk and cream from the fire, into which
almonds as ugnal.
(while hot) stir the pounded almonds
ALMONDS (lemon coloured).-Infuse a with the yolks of two or three eggs and
small quantity of saffron in nearly boil. clarified sugar (boiled to caramel height)
ing water for a few minutes ; strain and enough to sweeten it; then put the whole
follow the above direction.
into a tammy, and, with a wooden spoon,
ALMONDS (chocolate coloured).- Are well rub and squeeze it through; do
dyed with chocolate dissolved in water this a second time, then squeeze into the
and strained.
cream two ounces of well clarified isin.
The almonds may be cut in slips, dice, glass, the whole being together in a basin,
&c. according fo fancy. Observe that the have your mould ready in ice, into which
colour of your almonds should be ligbt put the cream; when set, turn it out as
and delicate; when done, place them, any other jelly.
either separately or mixed iogether, in ALMOND Cream. * _Take six ounces of
paper cases.
sweet almonds, a pint of good milk, and
ALMONDS (burnt) Conserve of.* five ounces of sugar; peel the almonds
Blanch and cut six ounces of sweet al. and throw them into cold water; when
monds into small strips, lay them on well drained, pound them with a little
paper and put them into an oven; when water. Beat up in the milk the whites
they are brown, take them out, and throw of two eggs, in which dissolve the sugar,
them into two pounds of sugar boiled to and then boil it on a slow fire; when about
petit cassé, stir the mixture well until it a quarter of the quantity is wasted away,
begins to blow, and theu pour it into add to it the almond paste, boil these
paper cases or moulds.
together once, put in a little orange
ALMOND Coupeaux.* -Blanch and flower, and strain it. Let it stand, and
pound half a pound of sweet almonds, when cold serve it, garnish it with al-
with the whites of three eggs into a very monds au caramel broiled, disposed ac-
fine paste, add to it six ounces of powdercording to your taste.
ed sugar and the rind of a lemon grated; Almonds (risped.*_Rub a pound of
when thoroughly mixed together, pour the best sweet almonds in a cloth to take
over it about four spoonstul of orange off all the dust, and then put them, with
flower water: stir up the paste (which a pound of sugar, half a glass of water
ought to be rather thin,) once more, and and a little carmine, into a preserving
then lay it with a spoon on a plate of bright pan; put them on the fire, and let them
copper, in an oval form, about three or remain ; when the almonds crackle take
four inches in length. The plate being them off and work them about until the
quite full, take it up by both hands, and sugar 18 detached froin the almonds, then
strike it steadily upon a table, so that the take away part of the sugar, put the al-
paste may be extended, but not much; monds on the fire again, and stir them
then bake them until they become of a lightly with a spatula, (be careiul that
deep yellow. Take them from the cop- the fire te not too quick); and when they
per with a knife, & nd whilst hot put them have taken the sugar, add that which had
on a wooden rolier, about the thickness been removed, and continue to burn them
of an arm, and press them with your hand, I till they have imbibed that also. Place


ALM
A LM
(5)
a sheet of paper on a sieve, throw your the last time, without the powder, and,
elmonds on it, separate those which ad having swung
and dried them, take thein
here together, and let then cool.
out and place them on sieves in a warm
ALMOND Custards:-Blanch and beat place, that they may dry perfectly before
four ounces of almonds fine with a spoon you put them by for use.
ful of water; beat a pint of cream with two Observe, that after a few layers of the
spoonsful of rose-water, and put to them syrup, the snperabundant parts of that
the yolks of four eggs, and as much sugar and the powder form a white crust at
as will make it pretty sweet, then add the the bottom of the pan; as soon as it ac-
almonds; stir it all over a slow fire till it quires any degree of thickness, the pan
is of a proper thickness, but not to boil. must be taken from the fire, the almonds
Pour it into cups.
carefully removed with an iron spatula,
Another way. --Add to a pint and a lialf and the crust broken off; when the pan
of cream a small stick of cinnamon, a has been well washed and dried, replace
blade of mace, a bit of lemon peel, some the almonds and proceed with your work.
nutmeg and sugar to the taste; boil This must be strictly attended to, not only
them together ten minutes, and strain it; with this, but in making all kinds of sweet-
then blanch and pound three ounces of meats. The sugar thus cleared away
jordan and eight single bitter almonds; may be made useful for many purposes.
after which rub through a hair sieve, add Comnion Almond Dragées are made
the fine pulp to the cream, likewise a in the same manner; the only difference
little syrup of roses and the yolks of six consists in having ingredients of an in
ergs beaten up, and put the mixture into ferior quality.
small cups; or it may be baled in a dish ALMONDS, English Fashion.-Mix al.
with a riin of puff paste round it.
monds and filberis scalded in equal quan-
ALMONDS (Devilled).-Blanch half a tities; chop one ball very fine, cut the
pound of jordan almonds, and wipe them rest each into two or three slices; puz
dry; then put into a frying pan two the whole in double their weight of sugar,
ounces of fresh, butter, make it hot, add prepared à la grande plume, with some
the almonds, fry them gently till of a lemon peel rasped; stir the almonds very
good brown colour, drain them on a hair well in the sugar, taking it off the fire,
sieve, strew over cayenne pepper and and add one or two whites of eggs; pour
salt, and serve them lip hot.
it in paper large enough to contain the
Almond Drugėcs.- Take of the best whole, and cut it in slices for use as you
and largest almonds what quantity you think proper, when baked as usual.
please, and having washed them in cold ALMONDS (Milk of) Fanchonnelles.
water, let them drain and dry on a sieve Blanch and pound cight ounces of sweet
for twenty-fonic lours. The next day and one og bitte! almonds, and when the
weigh them, and for caclı pound of al- paste is very fine, add to it three glasses
monus take three pounds of sugar; clarify of ncarly boiling milk, then press this
the latier and boil it 10 the degree politinixure through a napkin to draw out
lisse; then let it cool a litule. lave your the milk. Puit into a stewpan four yolks
tossing pan ready; on your right hand, a of erzs, three ounces of powder-sugar,
chafing dish to keep your pan containing one of sifted Nour, and a grain of salt,
the syrup constantly warm; and on your mix them well together, and add by de-
left hand, il table with a misture of pow. trees tire almond milli, put this on a
der and four (of each half a pound to a moderate fire, surring it constantly. Live
pound of almonds): All beina ready,piit about thirty tartlet moulds with thin puff
the almonds into the pan, and pour ever paste, and put on them a litile of the
them one or tivo large spoonful of the above preparation, and bake them in a
syrup, and shake them so that all tile al- nolerare oven. When properly done,
monds may he weited witit syrnp; then take them out and let thein cool. Mix
take a bandiul or two of the four and with the whites of three hard eggs, four
powder, and strew it over the wet al. ounces of powder-engar, stir it well to
monds; shake them again, that the flour soften the egg, and make it work easily;
may adhere all round ibe almonds. Ar put some of the remainder of your pre-
ter, this swing, the pan backwarris and paration on each of the franchonneites,
forvards, by which means the almonds and cover them lightly with the egg; put
roll about in every direction, continue some white of egg on the blade of a large
this molion until they become dry; then knife, and with a small one as quick as
moisten and powder them as before; possibile take off seven meringues about
swing the pan asain, and when dry, re the size of a lilberi, and arrange them in
peat the process a third, found, and fifth the form of a crown on each funchonnette;
time, or more, until they are of a proper when you have done five or six, cover
size; then pour over them the syrup for them with powder-sugar very equally,
B3


ALM
ALM
(6)
and then bake them in a cool oven. When form them into rings or garlands of what
of a reddish brown they are done and size you please, fixing the ends together
may be served.
with water: place them on paper, and
Almond Flummery,-Boil three ounces bake them in a quick oven until they are
of hartshorn in two quarts of spring of a clear brown colour.
water; let it simmer six or seven hours ALMOND (Bilter) pelits gâteaux toy-.
till ball ibe water is consumed; strain itaux.*-Pound six drachms of bitter al-
through a sieve; beat half a pound of al- monds, strain them through a sieve, and
monds very fine, with a quantity of orange mix them in an earthen vessel, with
flower water; mix a little of the jelly and nearly the white of an egg, and six ounces
some fine sugar with it; strain it wiih the of sugar, stir these with a silver spoon
rest of the jelly, stirring it uill it is a little for a few minutes. Take three-quarters
more than blood warm; pour it into of a pound of puff paste, roll it to the
basins or cups, and stick in almonds cut thickness of a quarter of an inch, and
small.
cut outof it thirty oval cakes (two inches
ALMOND Fraze.-Blanch a' pound of and a ball long by two and a quarter
jordan almonds, and steep them in a pint wide) pointed at the ends; put on each
of cream, ten yolks, and four whites of a quarter of a spoonful of the almond
exgs; take out the almonds and pound glaze, and with the blade of a knife spread
them fire in a marble mortar; then mix it equally over the surface for about the
them again in the cream and eggs, put in eighthofan inch, and then let them stand
rugar and grated bread, and stir them all for half an hour before you put them into
together; then put some fresh butter the oven, which must be moderate. If
inte the pan, let it be hot and pour it in, you bake them immediately after putting
stirring it in the pan till they are of a on the glaze, it wrinkles and shrivels up,
sufficient consistence; and when enough, which spoils their appearance, as tuey
turn it into a dish, stiew sugar over it, ought to be quite smooth and even; the
and serve it up.
cakes also require considerable care in
Almond Fritters.-Pound half a pound the baking ; they should be sligbtly co-
of sweet alinonds, and six or eight bitter loured on the top and the lower part red.
ones, orange flowers, chopped lemono Jish.
Feel, sugar in proportion, a handful of ALMOND (Biller) Gennises.*-Blanch
flour, and two or three whites of eggs; two ounces four drachims of sweet, and
pound all together some time, adding a two ounces and a half of bitter alinonds,
few drops of water, or more wbites ofeggs; pound them to a paste and then put them
to make it of a proper suppleness to roll into the following preparation : blanch
into little balls, roil them in flour to fry and pound four ounces of sweet almonds,
as forcemeat balis; strew a little finesugar- and when perfectly smooth, mix them in
powder upon them when ready to serve. an earthen pan with six ounces of flour,
ALMONDS (Bitter) Froniage Bavarois the same of powder-sugar, six yolks and
of,*--Peel, wasb, and drain, three ounces twu wliole eggs, a spoonful of brandy and
of sweet, and one ounce of bitteralmonds, a grain salt. Stir the whole for six
pound them to a paste, moistening with minutes, then add six ounces of butter
iwo spoonsfui of water. 'Put them into an slightly warmed but not melted; work
earthen pan, with two glasses of nearly the butter well into the paste for four or
boiling milk, in which eight ounces of five minutes. Butter two moulds, or
sugar have been dissolved; let this stand paper cases, about nire or ten inches
an hour, then strain it through a fine square, pour in your preparation, smooth
sieve, and put to it six drachms of isin- it with the blade of a knife and then put
glass lukewarm; place the whole in ice, them to bake in a moderate oven, first
and when it begins to set, add some strewing on them four ounces of sweet
whipped cream; pour it into a mould almonds minced and mixed with two
which has been kept in ire, put it in ice ounces of powder-bugar, and a little white
again for half an bour, and then take the of egg. When done, cut them into all
fromage from the monid.
possible forme, then replace them in the
ALMOND Gurlunuls.-Take half a pound oven to cry; when brittle, take them out,
of march-pane parte, the whites of two let them cool, and decorate them to your
or three eigs, rome powdered cinnamon fancy.
and a litile flour, knead them into a ALMOND (Brown) Gingerbread.-Beat
paste, and roll thein into the form of a quarter of a pomd of blanched almonds
sausages with your band on the table, with thin gum-water, a few drops oilemon
first strewing the table with almonds juive, a little powdereu cinnamon, and
minced, but not very fine; so that they some ginger finely grated and seered to
may adhese to the sausages, which ought give it a brown colour; sweeten and
to be about the size of your finger; then smooth it well, roll it out thin, and cut


ALM
A L M
(7)
it into squares; dry it in a stove or be with the whites of three eggs beaten to
fore the fire.
froth, and let it stand until it is cold;
ALMONDS, Grillage of*-Blanch half then roll it with some of the sugar leftout
a pound of almonds, cut them into four or for that purpose, and lay them in platter:
five slipe, lengthways, pralinez them with of paper. They will not roll into shape,
three-eighths of a pound of sugar, sand therefore lay them as well as may be, and
them when they begin to crackle; then bake them in a slow oven.
put them on the tire again till they are ALMOND (Bitter) Macaroors. * – Take
weil mixed together and form a mass, a pound of bitter almonds, rub them well
wbich put on wafer-paper lightly oiled, in a clean cloth, and beat them to a paste
ley it fat, strew over it cinnamon, sugar, with the whites of three or four eggs;
plain or white nonpareils, and then cut then put them into an earthen pan with
it in pieces.
three pounds of powder-sugar, mix then
ALMONDS, Grillage of.* – Blanch a together well, and if the paste should be
pound of sweet almonds, cut them into too dry, moisten it with white of egg.
four pieces longways; put them on the Drop iton sheets of paper in lumps about
fire in a deep wide pan, with four ounces the size of a walnut, and bake them in a
of water, and a pound of sugar; when the close, gentle oven.
almonds crackle, take them from the fire, ALMOND (Sweet) Mucaroons.* -- Are
and with a wooden spoon, stir them done in the same way. But two pounds
about to cover them well; add some of sugar are sufficient for a pound of al-
lernon-peel grated; cover the fire and mords.
put the pan on again, stirring the almonds ALNOND Milk.*_Take six onnces of
constantly until they have taken the ca sweet alınonds, and a pint of milk, four
ramel colour; then place a layer of non- drachms of orange-flower water, and five
pareil on a dish, spread over it a layer of ounces of sugar. Bianch and pound the
the grillage, then the nonpareiland grilo almonds to a very smooth paste, moisten-
lage alternately, until all your prepara- ing them occasionally with a few drops of
tion is used. Dry it then in a stove. milk; when your paste crumbles, put it
ALMOND Hog's Pudding.-Chop fine a in the milk and mix them well, and boil
pound of beef marrow; blanch and beat it till reduced to half, then let it boil up
five a pound of sweet almonds with a lit once more; let it cool and serve.
tle oringe flower or rosewater; grate fine ALMOND Milk, as prepared at Mexico.*
half a pound of white bread, wash and -Pound blanched almonds as fine as
pick ball a ponnd of currants, a quarter possibile, with a small quantiry of loaf
of * pound of sugar, equal quantities of sugar; keep adding a litile water whilst
mace, nutineg, and cinnamon, making pounding. 'About twelve almonds care-
altogether a quarter of an onnce, and fully beaten will produce a piot of milk.
bají a pint of sack or mountain wine. A marble moriar must be used.
Mix all well together, with half a pint of ALMOND Rice kilk. (Spanish.)*-To
mod cream and the yolks of four eggs, half a pound of rice boiled to a pulp,
Fill the guts half full, tie them up and when the water is drained, add five pints
boil them for a quarter of an hour, and of almond milk; put it in ky degrees,
prick them as they boil to keep the guts stirring it with a wooden spoon whilst
ironn bursting. The currants may ve boiling slowly, till it is of the consistence
lel ont, in which case a quarter of a of clotied cream. In the last boiling,
pound more sugar must be added. which should be an hour and a half, at
ALMOND Iceing for Bride Cake.-The least, from the commercement, add
wbies of six eggs, a pound and a half of powdered sugar.
double-refined sugar, a pound of Jordan ACMOND Mirlitons.*-Blanch an ounce
alm nos blanched and pounded with a of sweet, and the same of bitter almonds,
little rose water; mix altogether and and dry them in an oven ; when cold,
whisk it well for an hour or two, lay it pound them with a little white of egg to
over the cake and put it ir: the oven. prevent their oiling; then put them into
Avuoad kants-Take two pounds of an earthen pan with two ounces of bitter
monds, and blanch them in hot water; macaroons, five ources of powder-sugar,
beat them in a mortar, to a very fine four whole egys, and a grain of salı; when
paste, with rose water, be careful to keep these are well mixed together, add two
them from oiling. Take a pound of ounces of butter, lukewarm. Make a
doule-refined sugar, siſted through a proper quantity of puff paste, roll it out
law sieve, leave out some to mahe up thin, and cut it into thirty round pieces
the knees, put the rest in a pan upon the about iwo inches and three-quarters in
fre, til it is scalding hot, at tlie same diameter, and put each of these into a
tim brave the almonds scalding bor in tartlet mould buttered; put the mirli-
other pao; then mix them together tons on this, and wher: all are equally


ALM
A L M
(8)
full, cover them with powder-sugar sifted and a pint and a half of water, keep them
over them through a tammy; as soon as on the fire, stirring them continually,
that is dissolved strew more (but root such until they crackle and fly about, and the
fine) powder-sugar over, and bike them in sugar begins to colour, stir them about
a moderate oven. Serve either hot or cold. gently to gather the sugar, and leave
ALMOND Monceaux.* -Take half a them in the pan to dry about two hours,
pound of sweet almonds, cut them into in a stove or any moderate heat.
ihin slips (length ways) and roast them ALMONDS à lu Pruline Rouge.-Pre-
on an iron until they are of a deep yellow pure there as above until they have ta-
colour, inclining to brown ; beat up the ken the sugar and are ready to be taken
whites of six or eighit eggs with a spoon in off the fire, put the almonds upon a sieve
an earthen pan. Pour over the almonds with a disin under, take the sugar that
a ponnd of sugar finely powdered, four drops, and put it into the same pan, add-
ounces of candied orange peel, the same of ing a litile fresh; refine it till it comes to
candied lemon peel, also cut into thin the twelfth degree (au casse), then take
slips, hali a spoonful of powdered cinna- cochincal, colour suficient to tinge the
mon, and six or eight cloves pounded; almonds, and put then therein; give
Inix 'these ingredients well in the pan, them a few turns over the fire in the su-
and place it on paper in litile heaps of sai, and finish as at first.
a pyramidal form, and bake them in a ALMOND Pudding (lo bake).-Blanch
well-heated oven.
Pialſ a pound of giveet almonds and four
ALMONDS (litiet) Mosaic Turileis.* bilter ones, in warm water; pound them
Pound three ounces of sweet, and one of in a marble mortar with two spoonsful
bitter almonds, to a Gre paste, and put of orange flower water, and two of rose
it within the tartlets made as directed water, and a gill of sack; mix in four
under that article.
grated Naples biscuits, three quarters of
ALMOND Pasie.*-Blanch two pounds a pound of melted butter ; beat eight
of sweet almvonds, and soak them in cold egys, and mix them with a quart of cream
water for twelve hours, then dry them boiled, grate in ball a putmeg, add a
in a napkin, and pound a quarter of them quarter of a pound of loaf sugar;
mix all
to a very fine paste with a little water well together; make a thin puff paste,
and leinon-juice, pass them abough a rand lay all over the dish. Pour in the
sieve, and then pound the remainder ingredients, and take it.
(balí a pound at a time). When all are ALMOND Puuilding (baked):-Steep four
done, mix them willi a pound of sified ounces of crumbs of biead sliced in a pint
sugar; place them over a genule bire, and hall of cream, or grate the bread;
stirring it continually, until the pilote then beat hali a pound of blanched al.
will flow from the spoon; then pour it monis very line, tillthey become a paste,
into a mortar, and when it becoines ludies with two tea-spoonsíul of orange flower
warm, pound it again with an ome of waler; beat up the yolks of eight eggs,
pum.dayon previously dissolved in a and the whites of four; mix all well to-
glass of water and sunained, the juice of eller; put in a quarter of a pound of
two lemons, and a pound of sified sugar. loat sugar, and sur in three or four
As soon as your pasie is of the proper ounces of melted butler; put it over the
consistence, take it out ane lay it on the fire, and keep slis ring until it is thick;
slab, sprinkled first with sugar; divide lay a sheet of paper at the bottom of a
your paste into three parts, and colour disli, a'd pour in the ingredients. To
each part according to your lancy. The balie half an hour.
colouring or dyes are m: dle of the same Almono Pudding, as prepared at Mexico.
materials as are used for almonds. -One poupd of banebed almonds, one
ALMOND Pusle (to keep six, or even pound of powder-stigar, twelve yolks
tivelve months).*-Blancli and pound a lor erre and eight whites well beaten to-
pound of sweei almonds, moistened occa gother, and baked in a four and water
sionally wil, water, to preventiveir oil. crust. This is also used for pulis.
ing; wben well beaten, and balſa pound AUMOND Pudding.*-Blanci and beat
of tine powdered sugar, and mix the a round of sweet almonds with a liule
whole into a paste to irse when you have l'ose water, mix a pound of bread grated,
occasion. wien wanted, mix a piece a nutmeg, balfa pound of loutter, and the
about the size of an ens with three gills yollis oi nix eggs, boil a pint of cream co.
of water, and strain it through a nepkin. loured with a very little sattion, add it to
ALMONDS à lit Praline (drierl, pre te eces and a liitle four, knead it well,
servell or b'ırnt).*-A pound of the desi and then put in the almonde, lenting it
almonds must be washed in collu vater; till all is mixed together. Boil it for
when thoronylily diy, put them into a balí an liour in a burtered cloth.
preserving pan with a pound of sugar ALMOND Puffs.-Blanch two ounces of


ALM
A L M
(9)
Ereet almonds, and beat them fine with it boil gently for an hour; then, if the
orange flower water, whisk the whites of rice is quite tender, press' it through a
three eggs to a high froth, strew in a little botting as for purée, and put it again on
sitted stigar, mix the aimonds with the hot ashes to keep it hot. Whip up six-
sagar and eggs, and add more sugar till teen whites of eggs to a strong froth, and
as thick as paste. Lay it in cakes, and when pretty firm, take your rice cream
bake it on paper in a cool oven.
from the fire and stir into it the sixteen
ALMOND Purée.*-Boil the crumb of a yolks; this mixture should be of the con-
very light rollin a pint of fish broth, boil sistence of crême pátissière, if it be thicker
it slowly until nearly dissolved, then mix dilute it with a little liquid whipped cream,
in with it a few sweet and two bitter Take at first a quarter of the whipped
almonds, and three yolks ofeggs poundeu, eggs, stir it as lightly as possible, then,
and moistened with the same broth | by degrees mix in the rest. Have ready
Sur altogether, pass it through some a croustade eleven inches in diameter,
banting, diluting it with more broth and three inches and three-quarters high,
when too thick.
but very thin ; wrap round this three
ALMOND Rice.-Blanch sweet almonds, sheets of buttered paper and bakeit; when
and pound them in a marble mortar; your preparation is thoroughly amalga,
mix them in a little boiling water; press mated, pour it into the croustade, and
them as long as there is milk in the al- bake for about two hours or two hours
moods, adding fresh water every time ; and a half in a moderate oven. When
to every quart of almond juice, put a nearly ready to serve, place het cinders
quarter of a pound of rice and iwo tea. on a large baking plate, take the souffle
spoonsful of orange flower water; mix from the oven, put it on them, and while
them all together, and simmer it over a there cover it with powder-sugar, and
slow charcoal fire; stir it repeatedly, and glaze it with the salamander. Carry it
oben done, sweeten it at pleasure ; serve to the dining-room as quick as possible,
it with beaten cinnainon strewed over. remove it carefully from the cinders, and
ALMOND (Bitter) Rolls. * -Blanch and place it in the dish with a napkin under-
pound eight ounces of almonds (five of neath, take away the buttered papers,
Eweet and three of bitter) to a very fine and the souffle is then ready.
poste; tben plave eight ounces of Hower ALMOND Milk Soup.* - Take half a
on your slab, make a hole in the middle, pound of sweet almonds, put them on the
and put into it eight ounces of powder- file with some water until near boiling,
sugar, the yolks of four eggs, and a grain then blanch and throw them into fresh
of salt; mix them all well iogether into a water; drain and pound them. Boil a
firm smooth paste; roll it out and cut it pint of water, a little sugar, salt, cinna-
into four equal parts; roll each piece to inon, coriander, and lemon peel, for a
the same length; cut them into pieces quarter of an hour, and rub the al.
about the size of a walnut, and form them monds through a sieve to this. Lay
to the sbape of a wild turnip, and as you some slices of toasted bread in a dish, and
do them
put them on a baking-tin lightly pour the milk of almonds on it, as hot as
battered; dorez them and bake them or a possible without boiling.
proper colour ia a moderate oven. When ALMOND(yellow) Sweetmeats.*-Blanch
they are taken from the oven, let thein a pound of sweet alinonds, wash them in
stand a little wbile to dry.
cold water, and when quite dry, pound
ALMOND (Bitter) Soufflé Français.*- them with a sufficient quantity of yolks
Pourd four ounces of bitter almonds to a of eggs, into a fine but rather stiff paste:
öne paste as usual, then throw them into add to them a pound of powdered sugar
boeling milk (nine glasses) and three- and the rinds of two lemons grated;
quarters of a pound of sweet macaroons; knead the paste well with your hands,
cover this for a gnarter of an bonr, and first sprinkling the table with sugar.
Lben strain it through a napkin. In the Form the paste into what figures you
mean time wash a pound of Carolina rice please, such as fleur-de-lis, trefoil, &c.
in several waters, warm; put some cold each being about the size and weight of a
water inon a saucepan, and when it has macaroon. Place them on white paper
boiled a few minutes, add to it the rice and on an iron plate, try them in a mo.
in a sieve and the infusion of almonds; derately hot slove. If they are of a deep
ben well boiled, put the saucepan on yellow, they are sufficiently done. -
lat ashes, that the rice may burst gra- These sweetmeats may be still further
Cimally. In three-quarters of an hour put ornamented in the following manner :-
to it ten ounces of powder-sugar, three Boil some sugar in orange flower water
quarters of a pound of good fresh butter, to the degree called grande plume, and
anc a pinch of salt, stir them in well, pui as soon as the sweetmeats are taken from
treal cinders under the saucepan, and let the stove or oven, wash them over with


A L M
( 10 )
ALM
as you can en-
oven.
a light brush dipped in the syrup; this cloth into the compotier over the al.
will give them a delicious perfume, and monds.
they may then be called à la glace. When ALMOND (green) Marmalade.* -Take
cold, take them from the paper and put the down froin green almonds as below;
them into glasses for the table.
boil them till tender, throw them into
ALMx Ds, à la Terra Alicante (Spa- cold water, and then set them to drain ;
nish).*-Clarify honey, and stir into it as break and pass them through a sieve
many blanched almond
put the marmalade on the fire to dry it,
tangle. Leave it to cool. This makes a and for each pound put a pound of sugar
pretty crystaline ornament for the des. and half a pint of water; boil and skim
sert; it is also called Rock of Gibraltar. it, until, on dipping your finger first in
Almono Tumbles.-Blanch and pound the cold water, then in the sugar, it
three ounces of alınonds very fine, when comes off clean, when you put it in the
almost beaten enough, take the white of water again, add the marmalade; heat,
an egg beaten to froth, one pound of but not boil, both together, and then put
double refined sugar well beaten, and put it into pots.
it in by degrees, working it into a paste Alaond (green) Nonpareils.-Drain
with your hands, roll it out and bake it some green almonds that have been pre-
on buttered plates in a hot oven. sei veu in brandy; dip them one by one
Almoxo Wafers.* -Take a pound of in sugar prepared au casse, and roll them
sweet almonds, blanch and pound them, in wbite, or any other coloured nonpa-
add a pound of powder-sigar, a pinch of veils, and dry them in a stove, or gentle
orange.flower's prulinée, put them into a
basin, and moisten thein with a sufficient ALMOND (green) Pickle.*-Boil vine-
quantity of whites of eggs to enable you gar according to the quantity of pickle
to spread the paste on wafer paper with you wish to make ; skim it well, and add
the blade of a knife (the wafer paper to it inace, nutmeg, ginger, and pepper ;
must be rubbed with virgin wax and cuit your almonds, (which should be quite
sweet oil); lay the preparation on as thin young and soft,) in balves; put them into
as possible; chop some siveet almonds jars, and pour the vinegar over them.
very sınall, mix them with sugar,and sirewl'ake care to have in each jar sufficient
them over the wafers and put them into liquor to cover the almonds.
a hot oven; when about half baked, take ALMOND(Sreen)Preserved.* -Put some
them out and cut them in squares; re water into a saucepan, with two bandslu?
place them a minute in the oven, iake of buen, and when it has boiled up twice,
them out again, and press them on a throw in some green almonds; let them
stick to give them the proper form; as boil up once, then take them out with a
soon as they are cold, put them on a sieve: skinnmcr, and rub them well in your
Just before they are served they should hands to take off the down; as you do
be slightly warmed.
this, throw them into cold water; then
Almond(grern) Compoteof.*_Take the boil them in water till, on pricking them,
peel very carefully from your almonds, a pin easily enters and they shrink : then
and put them with water on the fire till clarify roine sugar, a pound to a pound
they are tender ; then take them off and of fruit; boil up the syrup four or five
add a little more water ; when nearly successive days, morning and evening,
cold put them on the fire again, but do without the fruit, which you leave to
pot let them boil; as soon as you find the drain upon a sieve; lastly, put the fruit
head of a pin will penetrate easily, they into a pan, and when rather more than
are thien sufliciently done, and may be lukewarm, pour the syrup over it; when
thrown into cold water; and when the they look very green they are sufficiently
fruit is quite cold, drain them. In the done.
mean time put some clarified sugar on the ALMOND (green) Tarts.-Pull almonds
fire, and when it boils put in the almonds; from the tree before they shell; scrape
boil them in the sugar about twenty times, off the down with a knile, and put them
then remove them, and let the almonds into a pan with cold water as fast as they
stand to take the sugar: in about two are done; then put them into a skillet
hours' time put ihem on the fire again, with more spring water, over a very slow
and boil them up a dozen times; alter fire, till they simmer. Change the water
which, take them off, skim, and let them twice, and let them lie in the last till
cool. When quite cool drain and put the tender; put them between two dry cloths
fruit in a compover. If the sugar should and press them dry. Make a syrup
not be sufficiently done, boil as much more with double refined sugar, and put them
as you may think necessary; eqiteeze in to simmer a little; repeat this the next
the juice of an orange, boil it once again, day; put them in a stone jar and cover
and when nearly cold strain it through a them close, as they turn black it exposed
.


ANC
( 11 )
ANC
to the air. The yellower they are when two blades of mace, six shallots chopped
in the water, the greener they will be small, a will of port wine, hall the rind
aiterwards. Put them into a sugar crust, of a lemon, a gill of catsup ; boil them
lay tbe lid close, and cover them with together for twenty minutes, then rub
syrup, and bake in a moderate oven. them through a tammy with a wooden
Almond (green) Turls may also be spoon. When cold, put it into pint bot-
made like any other fruit tart, but the tles, cork them close, and keep in a dry
almonds must be very young and cut in place.
hall.
ANCHOVIES (Farce fine of).*--Clean,
ALMOND (green) Pickle.-Boil vinegar take out the salt and bones from as many
according to the quantity of pickle you large anchovies as will afford you ten
wanit, Ecum it and put in salt, mace, gin: ounces of fillets, which aimmer in four
ger, Jamaica and white pepper, put it ounces of butter, with two spoonsful of
into a jar, and let it stand till cold; then sweet herbs, a little nutmeg, and five
add the almonds cut in half, letting the drachms of piced salt. When cold, pound
liquor over them.
the anchovies for ten minutes with six
AMBER Pudding.–Put a pound of ounces of milk panava ; after that, add to
batter into a saucepan,with three-quarters them the butter and herbs, pound them
of a pound of powder-sugar; when melied together for five minutes longer ; tben
and well mixed together, add the volks put in four ounces of cray-fish butter and
of fifteen eggs beaten, and as much can ile yolhs of three eggs; pound them with
died orange beaten to a paste as will give the i est of the ingredients well, and then
colour and flavour to it. Line the dish put it aside for use.
seith paste for turning out, and when filled ANCHOVIES (Fried).-Make a paste of
with the above, lay a crust over, as you 1 ur, a spoonful of oil, and a little white
would a pie, and bake in a slow oven. It wine; take care that the paste is not too
may he ealen hot or cold.
wer: having taken the salt from tee an-
AMIENS Pie: - Make a paste with chovies, dip them in the paste, and fry
about halia pound of flour, a puund of but-them or a good colour.
ter, salt, and warm water, and let it stand ANCAOVIES in Moulds.-Rub the inside
two hours before you use it. Truss a of your inoulds with buiter, cut the an-
coeple of ducks as for boiling ; since them chovies in narrow slips and soak them;
well on a charcoal fire, and lard them lay them in the moulds with well sea.
sith bacon rolled in pepper, salt, laurel soned farce, aad the beast of a roast
powder, thyme, basil, nutinex, cloves, fowl cut in siios, and bake them; turn
cinnamon, and coriander; inake a pretty them into a dish with a little cullis sauce
dick raised pie, and cover the diths in under them.
it with slices of bacon and plenty of rood Anceory Omelc!.*_Wash the salt
batter; finish the pie, and bake it about froin a dozen anchovies, and lay them in
three hours in a middling oven, then let cold water for a quarter of an liour; cut
it cool some time: mix three or fouinem in slips, and place them on thin
ipoonstal of richjelly broth, with a quar- slices of loreau fried in oil. Beat up a
ter of a pound of butter, and one spoon. | dizen eggs and season them well, put
ful of good brandy; boil these up toge some olive oil in a frying-pan, and when
ther, and when the pieis about half cold, it begins in boil, put in lalf the eggs to
pour in the sauce, sbake it sve!l to dis- form the omelet; when done, place it on
perse the gravy properly. The ducks a disli, and lay the anchovy toast on it;
should be stewed a libraise before they then form a second omelet with the rest
ure put into the pie.
of the eggs, and put it over the toast.
AVCHOVIES.*-Wasl half a dozen an. Serve with any satice you please.
ebovits, and take the meat from the bones; ANCHOVIES with Purmesan. - Soak
our them into lour fillers, place them on a your anchovies well, and split each into
dok with anme sweet herbs, cut small; lour parts: cut some bread to the same
and the yolks and whites of hard e:48, shape and size, and fry it: put a little
also cut small.
cullis in the dish with chopped parsley,
ANCHOVY Bulter. * _Wash your ancho- shallots, and grated parmesan; place the
sirs carelolly, take out the bones, and dry bread in ibis, and lay the anchovies on
them; then pound ihem in a mortar un it. Pour over it a liule cullis, and add
ultbey are reduced in a paste ; and inix a little lemon-juice, cover it with bread-
las paste witi double the quantity of crombs and parmesan, and bake of a
fresh batter.
good colour.
AxCaovies (Essence of).-A pound of Anchovics (Petits pâtés of).*-Roll
the best an hovies, two quarts of water, outtivo-thirds of three-quarters of a pound
te bay leaves, some whole pepper, á of puff pastejuto two thin layers, and cụt
icdescraped borse-radish, a little thyme, them with a round paste-cutter, about two


AND
ANG
( 12 )
inches wide: take up the cuttings, put | riander seed, two ounces of powdered
them in the remainder of the paste, roll it Florence iris, the zestes of two oranges į
outthin as before, place them on a baking put them with three quarts of distilled
tin, sligidly wetted, a quarter or half an brandy into the alembic bain-marie; dis-
inch apart; moisten them a little, and lay solve two pounds and a half of sugar in
on each some farce fine of anchovies; wash two pints and a half of clear river water,
and scrape as many fillets of anchovier as add them to the distilled liqueur, pass
you have petits pâtés, roll them into little the whole through a strainer, and put
balls, and place one on every pâle, then into bottles.
lay over it the putl-paste, and press it ANGELICA Cakes.*-Take four ounces
down with another paste-cutter, halt an ofangelica powder, and two pouods of fine
inch less in diameter than the former; sugar. Beat up the white of an egg with
turn up the edges of the paste, dorez thein a litile sifted sugar, until it is of the con-
highly, and bake them of a reddish colour sistence of cream cheese ; dissolve the su-
in a quick oven.
gar in a skillet and skin it; when it has
ANCHOVY Porder.- Pound the fish builed a little, throw in the angelica, and
and rub them through a sieve, make into boil the sugar to pelit cassé; then take it
a paste with dried flour; roll it into thin from the fire, pui in half a spoonful of the
cakes, and dry them before a slow fire. beaten egg, and stir it quickly until the
Pound it very fine, and put into well- sugar rises, then stop, and when it has
corked bottles; it will keep a long time. fallen again, stir till it rises a second tine;
ANCHOVY Salad.*-Dress a young it may now be poured into moulds or paper
cos-lettuce, as usual, garnished with exis cases, well oiled and sprinkled with sifted
boiled hard and sliced, and herbs, &c. sugar.
cut small. Add a dozen of anchovies ANGELICA (essence of) Jelly.—Having
well cleaned and cut in slips.
washed and well dried two ounces of
ANCHOVIES Stuffed.*-Split, wash, and angelica-roots; cut them in pieces and
take the bones from the anchovies, and throw them into boiling syrup, (three
fill them with a good farce ; dip them in quarters of a pound of sugar,) with an
a batter and fry of a good colour.
ounce of bruised angelica seeds; cover
ANCHOVY Sauce. Toabout balſa pint the mixture ciose, and when cold, add to
of melted butter, put two table-spoonstul it half a xlass of kirschwasser, and pass it
of good essence of anchovies, with the through a tammy; then filter, and after-
juice of half a lemon. Serve very hot. wards put to it an ounce of isinglass : stir
ANCHOVY Sauce au beurre.* -Reduce it lightly with a silver spoon ; pound ten
some sauce Espagnole, and just before you pounds of ice, and put it into a large sieve
want it for table, put into it a piece of an or pan, place your mould in the middle of
chovy butter, alvout half the size of an egg, the ice, taking care that it touches the ice
and some lemon-juice : take care that the in every part; pour the jelly into the
butter is warın, and keep stirring it, to mix mould, cover it with a saucepan lid, put
it well with the sauce. If you should have ice on that, and let it stand for three
no Espugnole, any brown sauce you please hours; after that time have ready a
may b: used.
saucepan large enough to take in the
ANCHOVY Sauce au beurre.*_Wash mould easily; fill it with water so warm
some anchovies, take out the bones, and that you can scarcely bear your hand in
scale them. When they are quite dry, it; plunge the mould in so as to allow the
cut them in pieces, and pound them to a water to pass over the whole, but as quickly
pas:e, and mix them up with double as possible, and then turn the jelly into
their weight of fresh butter. To make a your dish for table. This last operation
sauce of this, put in some Spanish sauce should be performed with great agility.
when lukewarın, or some white wine; Observe, in making these kind of jellies,
stew them together, stirring conti- that no tioned or pewter vessels or spoons
nually. Lemon juice may, be added; should be used, as they impart a violet
strain it; if too thick, add a little con- tinge to your jellies, which ought to be of
sommée.
the colour of the ingredients employed, as
ANCHOVY Toast.*-Cutsome thin slices for instance the above should be a clear
of bread about the length and breadth of a lighi green colour.
finger; fry them in oil. Place them on a Angelica Liqueur. *—Wash,scrape, and
dish, and pour on them a sauce made of cut in small pieces, twelve ounces of fresh,
oil, vinegar, whole pepper, parsley, scal- or half the quantity of Bohemian angelica
lion, and shallots, cut up tegether. Then rools, and infuse them for a week in six
cut the anchovies into thin slices, and pints of brandy and one of water, with a
lay them on the toast.
drachm of mace, two drachms of cinna-
ANDAYE Brandy.* -An ounce of mon, and twelve cloves; at the end of
bruised aniseed, an ounce of bruised co that time distil it then dissolve three


ANG
AN1
( 13 )
pounds of sugar in three pints of water; / sugar dissolved in river water, filter and
mix it with the liqueur, strain it through a bottle your ratafia.
jelly-bag, or filter it through paper. Ob. ANGELICA Ratafia.* -Strip the ange-
serve, that the best brandy for liqueurs is lica stalks of their leaves, and cut them
that which is made at Montpelier, as it into small pieces, which put into the best
yields more in distillation than the Cog- brands and water, in the proportion of
niac. Take notice also that the first drops four litres of brandy and two of water to
which fall from the alembic after it is one pound of angelica, and four pounds
placed on the stove, must rot be mixed of sugar to the same quantity; add cloves
with the liqueur. A glass should, there and cinnamon ; let it stand six weeks,
fore, be placed under the mouth of the then filter and boitle it.
alembic to receive them, and when about ANGELICA Tart.-Pare and core soine
a quarter of it is filled you may remove it, good apples, peel angelica stalks, and
and place your bottles or matrass. The cut an equal quantity of each into small
phlegm, as these droppings are cal- pieces; boil the apples with lemon peel
led, are good for nothing.
and sugar, in sufficient water to cover
ANGELICA Paste. Take young and them, until reduced to a thin
syrup,
pithy angelica stalks, boil them till ten- strain it, and then put it on the fire
der, drain and press all the water out; again, with the angelica, for about ten
beat them in a nortar to a paste, and rub minutes. Lay a paste in the dish, and
it through a sieve. Next day dry it over put layers of apples and angelica alter,
the fire, and to every pound of paste put nately till full.“ Fill up with syrup, and
a pound of powder sugar. When the bake.
paste is hot add the sugar, stirring it till ANGELICA Water.-Wash eight hande.
thoroughly mixed, over a gentle fire. ful of angelica leaves, cut, and lay them
Drop it on plates, dust a little sugar over on a table to dry. When quite dry, put
them, and dry them in a stove. them in an earthen pot with a gallon of
ANGELICA (preservell).* - Take the strong wine lees. Let it stand twenty-four
stalks of angelica when of a gond size, but hours, stir it twice in that time, then put
before they have run to seed; clear off it into a warm still or alembic; draw off
the leaves, and as you cut the stalks into into bottles, covered with paper pricked
proper lengths throw them into water, in holes, and let them stand thus two or
and boil them till the stalks are soſt; three days. Sweeten it, and when it is
take them from the fire, and put them settled, bottle, and stop it clore.
into cold water; take off the skin, and ANISE (small) Biscuits.* _Wash four
again put ihem into cold water; then drachms of starred anise, and dry it in
drain and put them into an earthen pan, the oven ; work up the yolks of five egys
and pour over a sufficient quantity of and a quarter of a pound of powder su-
clarified sugar to float the angelica. In par for about ten minutes, whip the
twenty-four hours boil the sugar ten or a whites to a strong froth, and mix therm
dozen times, and when lukewarm pour lightly with the yolks : add a quarter of
it over the staiks. Proceed in the same a ļound of dry gifted flour and the anise;
way for four succeeding, days; after pour this paste into a paper case, eleven
which, drain the stalks, and in the mean- inches long by seven wide. Bake it in a
while boil thesugar, (adding more, if nec slov oven for about forty or fifty minutes,
cessary) to the degree grande perle ; put when, if firm, take it out. Ag son as it
the angelica to this, cover it close, and is cold remove the paper, and cut the big-
let it boil five or six times. Take it from cuits into whaterer forms you please : dry
the fire, scum, and put it by in pots. them in the oven until hevlerome hrittle.
ANGELICA (preserved dry).* --Proceed ANISE, (Petites Bouchées oj).*-Roll
as for the liquid, until you have poured out three-quarters of a pound of puff
the sugar au criind perle over the angepaste to about the eighth of an inch in
lica ; leave it for a day in the sugar, then thickness, and cut it out with a round
drain and dry it on slates, or iron plates, paste-cutter, two inches in diameter;
in a stove.
then with a smaller paste-cutter, (say the
ANGELICA, (Ratafir of).*-Take six eighth of an inch less in diameter,) than
pints of brandy, a pint of river water, the first, cut thirty of these rounds into
three pounds of sugar, two ounces of fresh rings; collect the cuttings of your paste
gathered angelica-roots, the same quan: and proceed in the same way: Moisten
tity of angelica seed; mare and clove, a ihe upper side of the rounds to receive
drachm of each.. Wash and dry the roots the rings, which press on lightly, ard as
well, cut them in slices, and put them, you do them, wet them again slightly.
with the seeds and spices bruised, into When all your rings are so far dene,
the brandy, to infuse for twerly days ; sprinkle them equally and lightly with
then strain it, and having added to it the sugar, put them on a baking tin, at equal
с


ANI
( 14 )
ANI
)
distances, and bake tliem in a quick oven. , milk, in which you have previously dis-
When done, the bouchées should be a clear solved cight ounces of powder sugar.
reddish colour, something like caramel Let it infure for one hour, then pass it
sugar. Cover them with the whites of through a fine sieve or cloth. Then mix
Pers whipped to a strong froth, and on with it six drachms of isinglass; place it
this add red anise, and garnish them within your ice mould; as soon as it begins
cream blanche, white currant jelly, apri- to congeal add to it your fromage à la
cot or apple marmalade. These bouchées crême, and finish the same as green wal.
may also be done in a similar way with nuts à la fromage bavarois.
white anise, in which case they should be ANISEED Genoise.* - This is made like
Karnished with red currant jelly, or whip- the Almord Genoise, with the addition of
ped cream à la rose.
a spoonful of green aniseed étoilé, washed
ANISEED Cakes.* -Put in an earthen perfecùy clean, pui, instead of the almond
pan eizht ounces of sugar pounded, and paste, into the preparation; and these are
the yolks of ten eggs; stir them together glazed with four ounces of sugar, with red
with a wooden spoon for half an hour. anise strewed over to finish them
In the mean time have the whites of your ANISE (white) Madelaines.* --Grate the
e:1gs whipped to a thick snow, and then zestes of two cedrats, oranyes or lemons,
pour in the sugar and yolks. When tho: upon a piece of sugar; then crush and
roughly nixed, add an ounce of good mix it with powder sugar; weigh nine
aniseed, previously washed and dried, ounces of it and put into a saucepan, with
and ten ounces of four; stir the whole half a pound of sifted flour, four yolks and
unt!s, and then with a spoon lay it on six whole eggs, two spoonsful of Andaye
white paper in cakes about the size of a brandy, ard a little salt; stir this mixture
(Town-piece ; sprinkle them with fine with a spatula, and continue stirring
sugar, and bake. Remove them from exactly one minute after the whole is well
the paper, while hot, with a knife. incorporated, but no longer. Then cla-
Asise Croqueties de l'erdun.* -Put rify ten ounces of butter, taking care to
four ounces of sifted flour, lour ounces of skim it whenever the milk rises to the
powder sugar, and the yolks of five eggs top; when quite clear pour it into another
into a small pan, and work them well to. saucepan; as soon as it is a little cooled
gether for a quarter of an hour; then add pour it into a madelaine mould, then
Tour drachms of anise étoilé, picked, turn it out of this into a second mould,
washed, and dried in an oven. Lay this and so on until eight moulds are but
preparation (the same as direcied for cro- tered; then heat the butter again, and
Quettes à la Parisienne) upon tin's lightly till eight more moulds, and proceed in
buttered, then mask them with white this manner until thirty-two moulds are
anise, and let them bake in a mode. thus prepared, which must be kept up-
rate oven until they are coloured, then right that the butter may be preserved
separate them from each o:her.
in each. Put the remainder of the butter
Anige petits Dents de Loup de l'er. :o the paste, which place over a gentle
lun.* -Put four ounces of sitted flour, stove, stirring it constantly to prevent its
jour ounces of sugar in powder, and the sticking to the saucepan, and as soon as
polks of five eggs into a small pan, and your preparation becomes liquid (this the
work them well together for a quarter of melted butter will very soon effect,) re.
an hour; then add to them four drachmis move it from the fire, and put a spoonful
of anise étoilé, picked, washed, and dried or it into each monld, and take them in a
in an oven. Put this preparation into tin moderate oven; in about five-and-twenty
moulds, in form of a jalousie, lightly but. or thirty mioutes try if they are firm, and
tered, so that the dents de lmp as they if they are also a good colour take them
spread take the form of little navettes, out. Then boil a quarter of a pound of
the length and thickness ol your little fine sugar to cassé, glaze the madelaines
finger; then mask them all ovår with an on one side by dipping it into the sugar,
ounce of white arise de Verdun. Put and as you take each cake out strew over
then to bake in a moderate oven, unul it either red or white anise.
they are of a nice light colour; then se ANISEED, (Oil of).* -Is made like ani.
parate i hem, take them out of the moulds, seed water, the only difference is, that
and plice them on a brking-tin to dryip an additional round of sugar is necessary
the oven, to make them crisp.
to make the syrup.
Anise éloilé à la Fromage Bavarois. ANISE, (Petits Pains of) *-Put tiro
Take two drachms of green anire, two glasses of water and two ounces of fresh
drachms of anise étoile, and halfa drachm butter into a stew-pan, and when the li-
of fennel secd, and half a drachm of co quid boils take it from the fire, and inix
riander seeds; bruise the whole of them, with it six ounces of sifted flour; amalga-
put them into two glasses of scalding | mate it thorougbly, so that it may be
1
1
1


ANI
( 15 )
APP
quite free from lumps; then dry it over | pints of water. As the anise contains an
the fire. Take it out of the saucepan, ucid salt, which renders this liqueur
and add to it two ergs, and two ounces of milky, the following proceeding is neces.
powder sugar; mix them well in, and sary :-Reserve a pint of the water from
then put in two more eggs and the zeste that in which you dissolved the sugar,
of a lemoi minced fine : when these are and mix with the white of three or four.
also well incorporated, add another egg eggs, well whipped, and while the syrup
or two, if the paste (which should be ra- is hút put to it this egg-water and the
ther firm,) will bear them. Sprinkle your aniseed water; stir it over the fire until
paste slab with flour, cut the paste into the whole is hot without boiling; then
pieces, each the size of a walnut; roll put it into a glass jar, cork it well, and
these with as little flour as possible, to let it stand; the next day bottle and filter
about three inches long, and as you roll it.
them place them on a baking-tin, two ANISETTE de Bordeaux.* _ Take
inches apart; durez and bake them in a two ounces of green aniseed, lalfa pound
tolerably warm oven till they are firm. of aniseed, two ounces of coriander, and
Then cut some anise into fillets, boil a the same of fennel seeds. Bruise, and
quarter of a pound of sugar to cassé, and put them, with sixteen pints of brandy,
the inoment it reaches that degree set it into an alembic bain-marie. Then dis-
by the side of the tire that the sugar may solve thirteen pounds of sugar in two
not lose its whiteness; dip the top and quarts of river water, which must be plit
one side of each peiit pain in the sugar as to your liqueur when distilled. Filter
quick as possible, and as you take them and bottle it.
out, strew the anise over them lightly. APPLES.*-Cooks, in choosing apples
Red anise is also used for these petits for culinary purposes, should always be
pains.
guided by the weight, the heaviest being
Aniseed Ratafia.* -To make a quart always the best ; and those are particu-
of thio liqueur, boil a pound of sugar with larly to be taken, which, upon bring
a demisetier of waier, until the sugar is pressed by the thumb, yield with a slight
quite clear; then heat another demi-cracking noise. Large apples possessings
setier of water, and put in it three ounces these qualities should be taken in pre-
of anise; take it from the fire before it ference to small ones, as there is less
boils; let it stand a quarter
of an hour, waste in peeling and coring. The follow.
and then pour it with three pints of bran. ing is a good selection of large kitchen
dy into the sugar ; mis all well together, apples, arranged in the order of their
and then pour into a vessel, which must maturity:-
be closed tight, and placed in the sun. Manx Codlin, called also Irish Pitcher,
Let it stand three weeks, and then and Irish Codlin.
bottle it.
Hawthornden.
ANISE Rolls.* -Pound four ounces of Hollandbury Pippin, called also Kirke's
swept almonds in the usual manner, and Scarlet Admirable.
make a paste according to the directions Wormsley Pippin.
for almond rolls, with a quarter of a Blenheim Orange, called also Wood-
pound of flour; the same of powder sugar, stock Pippin.
the yolks of two eggr, a spoonful of the Dutch Codlin.
infusion of green anise, and a grain of Beauty of Kent.
salt. Cut the paste, roll and finish as in Duinelow's Seedling, called also Wel.
the above-mentioned recipe ; but before lington.
they are baked Horez and cover them Yorkshire Greening.
with white Verdun anise.
Royal Russet.
The ingredients for these rolls are a For very early use the Carlisle codlin
quarter of a pound of almonds, the same is the best, but it is not large: for very
of four, ditto powder eugar, two yolks of late use the London pippin, the French
eggs, four ounces of white anise, and a crab, and the Norfolk beaufin, are value
drachm of infusion of green anise. able: tlie last is well known, as furnish-
ANISEED Water.* --Choose eight ing the dried apples, which are called
ounces of new green anise, siſt it well to beefins.
free it from the dust, and then infuse in APPLES, Black-caps.- Divide twelve
six pints of brandy, with the zestes of large apples in halves, core them, and
three lemons, and half an nunce of cinna- place them on a thin patty pan or mazarine,
mon; in a week's time distil it over a quite close to each other, with the flat
moderate fire, put a pint of water into the side downwards; squeeze a lemon into
alembic; take care to collect the phlegin two spoonsful of orange flower-water,
before you draw off the aniseed water. | which pour over them;shred finesomele.
Dissolve three pounds of sugar in three mon-peel, throw it over them, and grate
C 2


APP
( 16 )
APP
1
fine sugar all over. Set them in a quick you please. Place a dish on your mould.
oven, and bake them half an hour. When turn it quickly over, and take it off with
served, strew fine sugar all over the dish. great care; then lightly mask your apples
APPLES, (Black-cap of).- Pare them, with a little cream, the same as what you
lay them in your pan, strew a few cloves put into your mould. Strew over the
over them, a little lemon-peel cut very whole some crushed macaroons.
small, two or three blades of cinnamon, Aprles au beurre, with Macaroons.
and some coarse sugar; cover the pan This entremet is made exactly the same
with brown paper, set it' in an oven with as apples au beurre with apple jelly, only
the bread, and let it stand till the oven is instead of masking with apple jelly, you
cold.
must mask with apricot marmalade, and
APPLES, to bake whole.-Put some strew your entremet all over with maca
sound and well chosen apples into a pan, roons cut extremely small.
with a small proportion of cloves, a little ArPles au beurre à la minute.-Peel
lemon-peel, some brown sugar, a glass four-and-twenty renneting apples, and
or more of red wine, according to the cut them into quarters, and toss them up
quantity of fruit; put them into a quick in a stew-pan with six ounces of sugar in
aven, and bake them at least one hour. powder, (over which should be grated
The sugar to be limited according to the the zest of an orange,) four ounces of
quality of the apples.
lukewarm butter and the fourth of a pot
APPLES au beurre, with Apple Jelly.* - of marmalade. Then place your stew-pan
Take out the cores and turn Gifteen small upon the stove; put fire on the lid.
red apples, and boil them twice in six When the apples are done pour them
ances of clarified sugar. Then peel out upon a dish; pick out the best quar
twelve renneting apples, and cut them ter and put them into a buttered mould,
into quarters. Having reduced the syrup six inches in diameter and four in heighi.
to a soufflé, put in your renneting apples, Then pour in the rest of the apple with
with two ounces of lukewarm butter, and the rest of the ingredients. Place a dish
one-fourth of a pot of apricot marmalade. on your mould, turn it quickly over,
Mix the whole well together, and boil and carefully remove it; then mask the
them the same as in the receipt for surface of your apples with apricot or
apples au beurre à la minute. Whilst quince marmalade, or apple or currant
they are boiling, take your small red jelly, and serve.,
apples and cut each of them in half; This dish should be executed as
then put them into a mould (in the form quickly as possible, to prevent the apples
of a dome,) lightly buttered, afterwards from getting cold.
filling up the mould with the apples When you serve this entremet strer
which were boiled in the butter; you either some pistachio nuts chopped
then turn your mould on a dish, after small, or dry currants mixed with
wards carefully removing it. Then stick pounded sugar, over it. Pears may be
in the half of each of your small red prepared in the same manner.
apples, a fine cherry, or a preserved ver APPLE Cake.*-Pare and core a dozen
juice seed, and mask your entremet with apples, and make them into marmalade,
jelly made with Rouen apples. Then with the zeste of a lemon and a little cin-
serve.
namon, and pass them through a bolting;
APPLES au beurre, with Cream.* put them into a stew-pan, with a spoon.
Peel, take out the cores, and cut into ful of potatoe flour, hali a pound of sa-
quarters, twenty renneting apples; boil gar, and two ounces of butter; dry it
ten of them with sugar, &c. the same as over the fire, and when cold add to it
in the receipt of apples au beurre à la six eggs, stir them well in, and having
minute, adding two spoonsful of fine su- buttered a mould, pour your preparation
gar, two spoonsful of apricot marmalade, into it, and bake it in a slow oven; when
and three of butter made lukewarm. done, turn it in a dish and serve it.
Make the remaining ten apples into mar APPLES, Charlotte of.* (See Charlotte.)
malade, adding two ounces of fine sugar, APPLE Cheesecakes, -Pare, core,
and two spoonsful of apricot marmalde; and boil twelve apples with sufficient
then put the apples which were boiled water to mash them; beat them very
with the butter in a mould, (the form of smooth, add six yolks of eggs, the
a dome,) arranging them in such a man- juice of two lemons, and some grated
ner as to leave a space all up the centre lemon-peel, half a pound of fresh butter
of your mould; then mask them with beaten to a 'cream, and sweetened with
your marmalade, which should be first powder sugar, beat it in with the apples.
strained through a sieve, then fill up the Bake in a puff crust and serve open.
space which you have left in the mould APPLES, Compote.*-Cut some apples
with any sort of boiling cream pâtissiere | in half, core them, prick the skins with
1


APP
( 17 )
APP
a knife and throw them into cold water; them in the marmalade on your basket,
then put them into a pan with some cla- placing one in the centre of the basket,
rified sugar, and stew them gently till and the other seven round it; filling up
tender place the apples in a dish, and the spaces between with more apple
pour the syrup through a sieve 'over marmalade, arranging it in such a way
them.
that your apples are half encrusted in
APPLES, (Compote of).'-Pare and cut the marmalade ; place upon the top of
half a dozen fine apples in half, and put each apple a tine cherry, then niask
them into a pan with a little water and your entremet with apple jelly, which
lemon-juice; then clarify half a pound gives it a beautiful transparent appear.
of sugar, and when you have skimmed ance. Serve this entremet either hot or
it put in your apples, and the juice of a cold, and garnish with apricot marma-
lemon; turn the apples frequently. As lade.
soon as you find the fork will penetrate APPLE_Custurd, with butter and ce-
them, they are sufficiently done, and drat.*--Pare and cut a dozen fine apples
may be taken out; strain and reduce into quarters ; put them into a stew-pan
the syrup; strain it again, and then pour with a quarter of a pound of butter, and
it over your apples, which may be served the same of sugar, upon which you have
either hot or cold. Garnish with the grated the zesle of a eеdrat. Ilali bil
peel of a very red apple, cut into various the apples, and then let them cool. In
devices, and laid on the apples.
the mean time roll out some puff-paste
APPLES, Whole.* -The proceeding is and cut it round, (about eleven inches in
the same as the last. except that the diameter.) turn up the edges two inches
apples, when pared, are not divided, and put it on a baking-tin; pinch upon;
and the cores are taken out with a decorate this lightly, and place in it the
piercer,
apples, arranging those quarters which
APPLER, Stuffeul with Apricots. are inost done in the form of a crown;
Choose ten fine sound apples, and with then pour in the butter and sugar, in
an apple-scoop pierce out the cores and which your apples were done; take the
great part of the pulp, taking care that remaining quarters and place them care-
the apples preserve their firmness; then fully on the crown, so as to make a se-
pare and throw them into cold water, cond on that. Fix a strong paper, well
after which boil them as above directed; buttered, round your custard, and putin
when soft, take out the apples carefully, a hot oven tor three-quarters of an hour;
arrange them in the conipotier, and fill then remove the paper, dorez the crust
each with apricot marmalade, covering lightly, and let it remain in the oven a
the holes with round pieces of lemon- few minutes longer. Sift the sugar over
pee! cut extremely thin; in the mean the crust, and glaze it. When it should
while clarify and boil the syrup to petit be sent to table, mask it with apple,
lisse, and when it has cooled a little pour currant, or apricot marmalade. Serve it
it over the apples.
hot.
Apples, (Croquettes ).* --Prepare APPLE Custard à la Portugaise.*
your apples as for Apple Cake, divide it Take thirty fine apples, and pierce out
into small pieces, roll them into balls, the cores of ten of them which are of an
and dip them into an omelet ; cover equal size ; pire and trim them neatly,
them with bread crumbs, and fry them; and boil them in six ounces of sugar till
As soon as they are of a good colour take pretty firm. Peel and cut the remaining
them out, sprinkle sugar over, and serve apples very small, and put them into the
them immediately.
above syrup; shred the rind of an orange,
APPLES en Crousta:le.*-Form some and mix with them; stir the whole con-
cronesiade (raised crust,) in a basket seven stantly to prevent their sticking to the
inches in diameter and three in height; pan; when sufficiently done rub the
line the hasket with buttered paper, and marmalade through a horse-hair sieve.
fill it with flour or beef svet chopped ; Prepare the crust as before mentioned,
then ornamentit, gild it, and let it bake but dress the sides a little higher ; mix
to a nice light colour; when it is baked two spoonsful of apricot marmalade with
take ont the flour or stiet and the paper, that of your apples, and then put four
and half fill the basket with apple mar- spoonsful of it into the custard ; place
malade, (thirty apples made into mar. the whole apples, (having put apricot
malade, the same as in the receipt for marmalade in the place of the cores. )and
Apples Meringuées in foron of u Hedge then add the remainder of the apple mar-
hog). Then peel, take out the cores, malade, taking care lot to cover the
and turn eight apples; boil them quite apples with it. Finish as above. At the
white, and then till up the place of the instant of serving it mask it with apple
core with apricot marmalade, and put jelly, apricot or quince marmalade.
C 5


APP
( 18 )
APP
cherry juice or verjuice. Garnish the , or flour, and a little white wine, make it
top of each apple with a cherry or ver- of the consistence of pancake batter; pour
juice-berry. Serve this hot or cold. in a little melted butter, mixed with
APPLE Dumplings.*-Choose six or nutmeg and sugar. Let the batter be
eight good sized baking apples, pare bot, and drop in the fritters, laying on
them, roll out some good paste, divide it every one a slice of apple, and then a
into as many pieces as you have apples; spoonful of batter on each. Fry them of
roll and cut two rounds from eachi, put a pale brown, when taken up, strew
en apple on one piece and put the other double-refined sugar all over them.
aver; join the edges neatly, tie them in APPLE Fritters.-Beat the yolks of
cloths, and boil them.
eight eggs, the whites of four, well to
APPLE Dumplings (Baked).-Make gether, strain them into a pan; then
them in the same way, but instead of take a quart of creain, make it moderately
tieing them in cloths lay them in a bit-hot, and add two glasses of sack, three
tered dish and bake them.
quarters of a pint of ale, and mix them
APPLES (dried or baked, or tapées).-well together. When it is cool, put to it
Choose the clearest of baking apples, the eggs, beating it well together, then
prick them rather deep with a pointed add nutmeg and ginger grated, salt and
knife in several places, and put them in flour at pleasure. I'Le batter should be
a moderate oven upon a baking plate; pretty thick; then put in sliced apples,
wben half done squeeze them pretty flat or scraped pippins, and fry them quick
with the hands, strew them on both sides in butter.
with powder-sugar, and put them again APPLE Frilters.*_Pare, core, and cut
into a soaking oven, with
sonie more su your apples into quarters, soak them for
gar over them. Keep them in a dry two or three hours in brandy, sugar,
place.
green lemon-peel, and orange flower
APPLES Festooned, or en Farbalat.- water; when they have thoroughly im-
Peel some golden pippins, core them bibed 'the flavour of these ingredients,
whole, and stew them to three parts with drain, and put them into a cloth weli
sugar and a little water; make the syrup sprinkled with flour, and shake them so
pretiy rich to clog to the apples; wrap that the flour may adhere all over them;
them round with a thin paste, cut with a fry them of a good colour, glaze with
paste-cutter, and make knots or flowers sugar and a hot salamander.
with the same paste to put on the top of APPLE Fritters à la Dauphine, * -Tura
the apples; rasp some sugar over, and twelve small apples, cut them into halves,
bake a very short time.
and boil them in syrup, then leave them
APPLES, (a Floating Island of).-Bake to cool. When they are cold, make an
or scald eight or nine large apples; when extremely thin crust with brioche paste.
cold pare and pulp them through a sieve, Make a fritter for each half apple, then
beat this up with fine sugar; put to it fry them and finish the same as Fritters
the whites of four or five exgs that bave à la Dauphine,
been beaten with a little rose water ; Pears cut into quarters, are made in
mix it a little at a time, and beat it till the same manner as the above,
it is light; heap it on a rich custard or APPLES AND ALMONDS Petits Gâtearaz.
on jelly.
-Proceed the same as above till the mas
APPLE Fool.-Stew apples as for goose | malade is spread over the under-crust,
berry-fool, and then peel and pulp them, then cover it with almonds cut in fillets,
prepare the milk, &c. and inix as be- press them in lightly; mask them with
fore.
powder-sugar and bake in a moderate
APPLes à la Frangipane.-Peel and oven. As soon as cold, cut your gateaux
core a dozen apples, slice them into a according to your fancy, either round,
deep dish, over which shake some powder oblong, lozenge, or crescent-shaped.
sugar, thinly spread it over with apricot APPLES. Petits Gâteaur bandées.
jam, and very thin slices of fresh buiter Having spread your marmalade on the
over that; mix an ounce of potatoe flour paste in the usual manner, take some
with a pint of cream, a small bit of butter narrow slips of paste, roll them, and lay
and sugar to sweeten it; stir it over the them about three-eighths of an inch
fire till it begins to boil, then lay it over apart diagonally over the marmalade;
the apples, and bake in a moderate oven. mark out the forms of your gâteaur,
APPLE Fraze.--Cut apples into thick | bake in a moderate oven, and cut them
slices, and fry them of a clear light brown; as usual.
take them from the pan, and lay them to APPLE Marmalade. Petits Gâteau.*
drain; they may be pared or not; then-Make a marmalade of twenty-four ap-
make a batter. Take five eggs, leaving ples in the usual way, with a quarter of
out two whites, beat them up with cream à pound of sugar, and a quarter of a
1


APP
APP .
( 19 )
pot of apricots, and the zeste of a lemon, colour the whole of a clear yellow in the
shred fine. Make your paste, and pro- oven, and then serve immediately.
ceed as directed for Petits' Gateaux APPLES, Glacées.- Peel a dozen of ap-
glacés of apricots. Sprinkle them (when ples and leave the tails ; gore at the op-
marked) with powder-sugar. Bake them posite side not quite through, and boil
iu a moderate oven and finish them. them with half a pint of red wine, some
Apple Petits Gâteaux with Pista- sugar, and a spoonful of brandy, simmer
chios.*-Make an under-crust of the slowly that they may not break; when
same size and thickness as directed for nearly done, take them out, reduce the
pelits gâteaux glacés of apricots, and syrup to a caramel, and put in the ap-
cover it with apple marmalade; when ples, rubbing them all over with it; or
baked, mash the apples with a little you may wrap them in a paste, rasp sugar
apricot marmalade, and strew over a over, bake a short time, and glaze with
quarter of a pound of pistachio nuts cut a white glaze.
in small pieces, and then put it in the APPLE Jelly. -Peel any kind of sharp
oven again for a few minutes to dry the apples, cut them in slices, and wash
apricots. When cold cut them into the them in several waters; then boil them
usual forms.
in a covered pot with a good deal of
APPLES AND PISTACH105, (Gâteau Pa. water, until it is much reduced and be
risienne of).*—Prepare and toss up a comes glutinous ; strain it through a thin
dozen apples for this gateau with apples cloth, measure it, and refine an equal
and raisins, with the addition of two quantity of clarified sugar to the twelfth
ounces of sugar, and instead of the zeste degree (au cassé,) and pour the apples
of an orange, grate that of a lemon, and into it, boil it up and skim it, boil again
put three ounces of pistachio nuts blanch, until it quits the spoon clear by dropping
ed, in the place of the raisins. Proceed out of it.
in the same manner as directed in that APPLE (cleur) Paste is done in the same
recipe, strewing on the dome of the way.
gâteau pistachio and sugar, each nut cut APPLE Marmalade.-Boil some pippime
into six pieces; and when the crown is till they begin to get tender, then put
put round the band, place a pistachio them into cold water; pare and core
nut in the middle of each meringue, bake them ; squeeze the pulp through a sieve
it of a light colour in a slow oven, and and put it over the fire, letting it remain
serve it hot.
till it becomes very thick ; then weigh an
APPLES AND RAISINS, (Gâteau Pari- equal quantity of fine sugar; boil it till
denne of).*-Pare and cut a dozen ap the sugar arises in sparkles which cluster
ples into quarters, and each quarter into together; put the marmalade to it, and
four pieces, put them into a pan with stir them well with a wooden spoon till
four ounces of good fresh butter, two of the apple begins to boil ; then take it off
sugar, over which the zeste of an orange and when a little cool, put it into pois,
has been grated, and a quarter of a pound but do not cover them till quite cold.
of currants well washed; togs up these APPLE Marmalade.*-Pare, core, and
ingredients over a moderate fire for a cut your apples into small pieces, put
few minutes and then let them cool. them into water with a little lemon-juice
Make a round under-crust seven inches to keep them white. Take them out
in diameter, moisten the edge and put after a short time and drain them.
on it a band of puff paste three-quarters Weigh, and put them into a stew-pan;
of an inch high and half an inch thick; if for present use, half a pound of sugar
put your apples, &c., in this so as to form will be sufficient tor each pound of ap-
å sort of dome, cover them with the puff ples, but iſ for keeping, double thatquan-
paste, taking care that it does not extend tity will be necessary. Add to it a stick
beyond the band, upon which it must be of cinnamon and the juice of a lemon,
pressed own; wash it over with whit Put the stew-pan over a brisk fire and
af egy, and bake it in a gentle oven for cover it; when the apples are pulped stir
about an hour. When a little cooled, the mixture till of the proper consists
take the whites of two eggs, whipped to ence: then put the marmalade into pots.
a strong froth and mixed with two ounces APPLES Meringuées.-Put some apple
of powder-sugar, and mask with it your marmalade on a dish, in a pyramid:
gâleau, sprinkling it with sifted sugar; whip the whites of two eggs to a froth,
then, having drained and dried some mix with them two spoonstul of powder-
currants, mix them with sugar, and strew sugar and a little lemon-peel chopped ex-
them over the dome; form a crown of tremely small; decorate your apples with
small meringues with the remainder of this preparation, glaze them with sugar,
the white of egg, and place it on the and colour them in the oven.
band; cover them with siſted sugar, and APPLE Meringue.-Lay & timbale paste


APP
( 20 )
APP
in a tart pan, egg and prick it all over, I of appler: cut them in very thin slices,
and bake it; lay in it a purée of apples, have a pan the size of your dish ready ;
and finish with white of egg, as for a la butter and spread some apricot jum over
Turque; serve it not.
the bottom; place your apples over one
Apples Meringuides in form of a Hedge another in a miroton round the pan, and
Hog.*-Choose torty sound renneting fill up the centre with the odd bits; spread
apples; take out their cores, and turn jam and sugar over it, then lay another
fifteen of them, putting them as you turn circle of apples the reverse way to the
them into cold water. (prepared the same first row, and so proceed till you have
as for the 'Apples suédoise for the pont à laid five or six rows; spread it over with
colonnes); when you have turned eight of jam, and take it in a moderate oven;
the apples boil ihem in six ounces of when done, carefully turn it on a dish,
clarified sugar; when they are sufficiently and serve it hot.
done (which is when they are a little firm) APPLES Pralinées à la vanille. Mosaic
take them out of the syrup and boil thé Tartlets of.* -Make a marmalade with
other seven, which you must turn whilst dozen apples, a quarter of a pound of
the other eight are boiling; when these sugar, and a half clove of vanilla, minced
are done, add to the remaining syrup the very smail; when done and cold, mix
zest of a lemon, and put into it the re. with it two spoonfuls of apricot marra-
maining five and twenty apples nicely lade. Fill your tartiets with this, cover
peeled and cut into thin slices; cover them with the mosaic as directed (see
ihem closely, and let them boil over a Mosaic Tartlets), and mask them wilh a
moderate fire nntil they are quite tenuer; quarter of a pound of almonds chopped
then beat them with a spatula till they small, and mixed with two ounces of
are reduced to a complete marmalade. powder-sugar and a very little wbite of
Then pass it through a sieve and add to egg; press these lightly all over the sub-
it half a pot of apricot marmalade. When face of your tartlets, strew powder-sugar
it is cold spread two spoonsful of it on a sover, and bake them in a noderate oven
dish, then take nine of the largest of the till of a clear reddish tinge.
Wrned apples (filling up the place of the Apples à la None.-- Prepare a dozen
core with apricot marmalade), and place and a half of apples as for à la Turque;
them on the marmalade in the dish, puto let them be cold; roll out a thin tart
ting apple inarmalade between each of paste, cut it in lengths of a foot and a
them. Then fill up with apricot marma. half with a jigging iron, and twine it round
lude the place of the cores in the other the apples; fill them with preserved cher
mix apples, and put five of them over the ries and powder-sugar, close and egg
nine in the dish, filling up the spaces with / them over, and bake in a nioderate
more apple marmalade, and place your oven. Serve them tot.
remaining upple at the top. “With the APPLE Paste.*-Pare and core what-
rest of the apple marmalade, mask your ever number of apples you may require,
apples in such a manner, that the entre and having builed them with a little cin-
met forms a complete dome; then mix namon and lemon-peel to a pulp, pass
np. pretty firm the whites of two eggs them through a sieve; dry the marma-
with two spoonsful of powder-sugar, when 'ade. Weigh it and boil
an equal weight
it is well mixed, mask the apples all over of sugar to petit boulé ; then mix the fruit
with it as equally as possible, then strew with it, and boil the whole to a proper
it over with powder-sugar, and stick it consistence; when done putitinto moulde,
all over with pieces of sweet almonds, which place in a stove to dry the paste.
(every almond must be cut into five equal APPLE Pie with Muscadel plums.
strips), at about the distance of three Peel twenty rennering apples, cut them
eighths from each other, (the best way or in quarters, and then cut each quarter
sticking in there strips of almonds is by into five or six pieces; toss them in a pan
piercing the meringue of apples with the with lour ounces of sugar in powder, (over
point of a silver skewer). Your entremet which should be grated the peel of a
being finished, strew overit some powder- lemon), four ounces of butter luke warm,
rugar. Let it bake in a moderate oven; and four ounces of fire uscatel pluma.
ten minutes will be sufficient to do it of a Line the edge of a deep dish with a gond
nice light colour. Serve it lot. This puf-parte, ben put in your fruit, and
entremet is very delicious, and is ex cover your dish with a good putl-paste a
Liemely pretty in appearance, but takes quarter of an inch in thickness, glaze
a long time to prepare, and requires the with the white of an evg, and strew sugar
greatest attention. This dish is generally over it. Let it bake an hour in a mode-
Marnished with pistachio nuts.
rate oven, and serve it hot.
APPLES Miro'on.-Pare neatly, and Arrles à la Portugaise. * -Pare, core,
scoop out the cores of a dozen and a ball and cut your apples in ball; place them


APP
( 21 )
APP
in your dish with clarified sugar; cover , make the entremets properly, it is neces
your fruit with powder-sugar, and bake sary to have a mould in the form of a
it; when of a good colour take it out and dome four incles deep and six in dia-
serve it bot.
meter; this mould and its lid should be
APPLE (Poupeton af).–Pare some good pierced all over, the same as a skim.ner.
baking apples, take out the cores, and there should be a rim round the lid of
put them into a skillet; to a pound and a the dome that it may cover it so closely
half of apples, put a quarter of a pound of that all air may be excluded.
sugar, and a wine glass of water. Do them Peel six and thirty small red apples,
over a slow fire, add a little cinnamon, and cut them into quarters; toss them
and keep them stirring. When of the in a stew pan with four ounces of fine
consistence of a marmalade, let it stand sugar (over which must be grated the
till cool; beat up the yolks of four eggs, rind of a Maltese orange), and four ounces
and stir in four table spoonsful of grated of butter luke warm; then place the stew-
bread, and a quarter of a pound of fresh pan over the stove, with fire on the cover;
butter; then form it into shape, bake it when your apples are done, pour them
in a slow oven, turn it upside down on a into a dish. Whilst they are cooling mix
plate, and serve it as an entremet. up three-quarters of a pound of stiff
APPLE Pudding (baked).- Pare and paste ; then roll out half or it to the thick-
quarter four large apples; boil them ten ness of the eighth of an inch. With this
der, with the rind of a lemon, in so little crust line the inside of your mould, which
water that, when done, none may re- must be previously well buttered. Be
main; beat them quite fine in a mortar; careful that the paste lays quite flat,
add the crumb ofa small roll, four ounces leaving a piece all round the edge of the
of butter melted, the yolks of five and mould, then put in the best quarters of
whites of three eggs, juice of balfa lemon the apples, and fill up the mould with
and sugar to taste; beat altogether and the rest of the apples and their liquor,
lay in a dish with paste to turn out. then roll out the rest of the paste very
APPLE Pudding, à la Campagne. * thin, into two parts, cut in rounds.
Make a batter with two exgs, a pint of Slightly moisten the paste which you
milk, and three or four spoonful of flour; have left round the edge of the mould,
pour it into a deep dish, and having pared and place upon it one of the rounds of
six or eight small apples, place them paste, pinching the edges carefully, to-
whole in the batter and bake it.
gether, then slightly moisten, and place
Apple Pudding with cherries.* -Peel upon it your other round piece of pasté,
thirty renneting apples, cut them in pinching the edge of this with the others
quarters, and then cut each quarter into to make it quite close, then cover them
four or five pieces, put them in a stew. with the lid of the mould well buttered.
pan with four ounces of fine sugar, four Now, turn your mould over into the
ounces of butter luke warm, and a pot of middle of a napkin, and tie up the corners
fine preserved cherries. When they are of it close over the top of the dome, and
warmed througli, pour them out upon a put it into a sancepan (nine inches deep
dish. Prepare your paste, line your and nine wide) full of builing water; and
mould with it, put in your apples, and let it be kept constantly boiling for an
finish the same as in the receipt of Ap- hour and a hall; wher, it has boiled for
ple Pudding à la Française.
this time, take it out of the saucepan,
APPLE Pudding à la créme.*-Peel untie the napkin, take out the mould,
and cut into quarters fifteen renneting remove the lid, place the mould on a
apples; stew them with three ounces of dish, and then carefully take it off from
fine sugar in powder, and two ounces of the pudding; strew fine sugar all over
luke warm butter, when tliey are just your pudding, and serve it quite hot.
warmed througla, pour them into a dish. APPLE Pudding with Muscudel plums.*
Prepare your paste, line your mould with -Peel and take out the pips of some ren.
it, and put in your apples, arranging neting apples, cut them in quarters, and
them in such a way that you leave a cut each quarter into five pieces. Put
space in the middle of your mould, which theni in a stew-pan, with four ounces of
must be filled up with cream patissiere fine bugar (over which should be gratert
(cold), what sort you please; then finish the rind of a lemon), four ounces of hus-
your pudding according to the receipt of ter, lukewarm, and half a pound of Mus-
Apple Pudding à la Française. When cadel pluma, well washed and stoned.
ready to serve, mask it with apricot mar. Then place your stew.pan on the fire with
malade, and strew crushed macaroons / fire above. When the apples are warmed
all over.
through, pour them on a dish, prepare
APPLE Pudding å la Française.* -To your crust, line your nould with it, put


APP
( 22 )
APP
in your apples, and finish according to snow with orange flower-water, and mu-
the receipt of Apple Pudding à la Fran- gar to the taste; cover the apples with it
guise.
and bake them balf an hour.
APPLE Puding with Pistachio nuts.* APPLES. Soutjie Parisien.-Make a
Peel thirty rennering apples, cut them marmalade of three dozen apples, half a
in quarters, and then cut each quarter pound of powder-sugar, the peel of a le-
into four or five pieces. Then put thein inon, and a glass of water; dry it as
into a stew-pan with six ounces of fine much as you possibly can, for on that the
sugar (over which should be grated the good appearance of the sollie parisien
rind of a lemon), four ounces of butter, chiefly depends; then put it into a large
lukewarın, four ounces of green pista- stew-pan. Whip the whites of fifteen
chio nuts (whole), and rather more than eggs to a strong froth, with a pound of
half a pot of apricot marmalade ; let them powder-sugar. Mix a quarter of this
stew till they are warmed through, then at first, with the apple marmalade, then
pour them into a disti. Prepare your stir the whole together, and pour ít into
paste, line your mould, put in your ap a croustade prepared as usual. (See Sou'r
ples, and finish the same as in the receipt Fle.) Bake it for an hour in a moderate
of Apple Pudding à la Française. When oven. Serve it as soon as possible after
it is ready to serve, mask it with apricot taking it from the oven. Glaze it with
marmalade, and strew pistachio nuts, powder-sugar.
chop: ed small, over it.
APPLÈS, Suédoise formant le pont
APPLES (Purée of).-Peel and core a colonnes.* -Peel, and take out the cort
dozen or more kood baking apples; set of forty renneting apples.. Take ten of
them over the fire to stew with some cla- them and cut them into thin slices, and
rified sugar and a small bit mt leinon- then into long squares; as you cut them
peel; when auft stir them well with a throw them into four glasses of water, in
worden spoon, and put in a spoonful of which you have previously put two
apricot jam ; stir it at times till the jam ounces of sugar and the juice of a lemon.
is mixed and the apples thicken, then By this means the whiteness of the ap
rub the whole through a taminy:
ples will be preserved, for without the
APPLE in Rice.* ---Scoop out the cores, sugar and lemon they would turn red in
and pare, very neatly, half a dozen yond the water; then take them out of the
sized apples ; boil them in thin, clarified water and drain them, and then boil
sugar; let thein imbibe the sugar, and them in six ounces of clarified sugar; do
be careful to preserve their furn. Make not let them boil too long, for if they
a marmalade with some other apples, lose their firmness you cannot preservo
adding to it apricot marmalade, and four their shape. Whilst they are boiling,
ounces of rice previously boiled in milk, cut eight more of the apples into little
withi sugar and butter, and the yolks of columns with a coup-racine one inch and
tio or three eggs ; pui them into a dish a half in diameter, put them into the
for table, surround' it with a border of sugar and water, and boil them the same
rice, and place the whole apples in the as the preceding, and then put them to
rice, and marmalade and hake it. When drain on a large sieve, on which you
done, put into each of the apples a tea should have previously placed the apples
spoonful of any kind of sweetmeat you which were first boiled. Then cut the
way think proper.
remainder of the apples, and boil them in
APPLES, in Rice.* -Pare, core, and cut the rest of the syrup with the ceste of #
four or five good apples in quarters; boil lemon. Cover them closely to keep
some rice in a clocii, and when soft put in in the vapour whilst they are boilina;
the apples, tie it up very loose, and boil after which you must keep constantly
gently will sufficiently done.
stirring until they are reduced to a m.ar
APPLE Sance.-Pare, core, and slice malade, then add to it balí a pot of apri-
some apples; put a little water into the cot marmalade, and continue boiling the
saucepan to prevent them from burning; whole until it flows readily, then pass is
add a bit of limon peel; when sufficiently through a hair sieve, and put the mar-
done take out the latter. Bruise the ap malade into a pan, which must be covered
ples, put in a bit of butter, and sweeten it. with paper slightly, buttered. Then
APPLES (Snow).-Scoop the core out of form some crumb or bread into a semi-
half a dozen food apples, and all thein circle three inches in diameter and four
with quince marmalide; stew them ten- / in length. Envelope this bread in moist-
der in half a pint of water with some suo ened paper, and place it in the iniddle
gar, lemon perl; and a little more mar. of a diali, and mask it in your apple mar.
malade ; put the apples with the liquor in malade (the marmalade should be cold),
the dish; beat the whites of six eggs to placing it in such a manner as to form a


APP
( 23 )
APP
little bridge, then take away the crumb and so on till the dish is full, pour over
which has acted as a mould for the arch, the whole a glass and a ball of white wine.
round the arch place some seeds of ver- Cover it with puff-crust, and bake it.
juice or preserved cherries; then mask when done, take off the crust and mix in
the rest of the bridge with the slices of with the apples two ounces of fresh but-
apple: all this must be done with great ter, and then pourintivo eggs well beaten;
care, so that the bridge may have a lay the crust on again, and serve either
pretty appearance; put at the four hot or cold. You may add pounded al-
corners of the bridge, four columns of monds and a little lemon juice.
the apple prepared for this purpose, then APPLE Tartlets.* -Turn a dozen small,
cut soine of the slices of the apple into sound rennets, core and cut thein across;
squares, and place them on the top of put them into a preserving-pan with a
the columns, so as to form a flat rool, glass of water, a quarter of a pound of
upon this, place a brandy cherry; intó sugar, and the juice of a lemon; when
this cherry you must stick a piece of an- sufficiently done, put the apples on a sieve
gelica to form a point for a finish to your to drain. Prepare your tartlets accord-
columns. When you have finished your ing to the directions for Apricot Tartlets;
bridge, fill up the dish (underneath the put in each, a little apricot marmalade,
bridge) with apple jelly.
and on that the ball of an apple pre-
This entremet is usually garnished viously filled with apricot marmalade,
with angelica, pistachio, verjuice, cher- and bake them in a hot oven. In the
ries, apricot marmalade, yooseberries, mean time reduce the syrup to a thra ·
quinces, &c. To form this entremet jelly, and ponr it on the apple tartlets
properly, you must carefully work from when baked, and finish thein by placing
your model.
a cherry, or, if they are not in season,
APPLES Steved in Jelly.-Cut your ap- a preserved verjuice-berry on the top.
ples in hali, peel and core them, and as Apples à la Turque.-Neatly pare and
you do them throw them into cold water; | pierce out the cores of eight or ten ap
then cut two of them into small pieces, ples, pnt them on the fire with a thin
put the whole into clarified sugar with a syrup of clarified sugar, cover them close
glass of water and some lemon juice, and and let them simmer gently; turn thear,
stew them; when sufficien:ly done lay that both sides may be done. When
them in a dish; make a jelly of the syrup, thoroughly done lay them on a dish,
and pass it through a bolting-cloth upon with a wet paper over them. Put a paste
a silver plate, and let it cool and set; round the dish you serve them in, and
and wlien set, slide it carefully over the lake in a gentle oven to larden it, then
fruit.
put in a layer of apple purée, over which
APPLE Syrur.*-Take sis apples, pare put the apples, and till the holes where
and cut thein into small pieces ; put them the cores were with dried cherries or
into a matrass with three-quarters of a apricot jaın, then cover it with the apple
pound of Rugar and two glasses of water; purée ; beat up the whites of six eggs to
stop it close and place it in a buin marie, a froth, and add powder sugar till thes
and leave it about two hours, letting the appear quite smooth; make the apples
water be boring; move the marrass 're warm, and lay the white of egg over
quently wiihout taking it out of the wa- hem, smooth it neatly over, and siſt
ter; this must be done carefully lest it some powder sugar over it; colour it in a
Rhould break on being exposed to the cold gentle oven.
air ; when done put out the fire, and let APPLE IVine.-Add to a barrel of cy-
the matrass cool before you take it out. der the herb scurlea, the quintessence
When the syrup is nearly cold flavour it of wine, a little nitre, and a pound of you
with lemon juice, and add a spoonful of rip of honey. Let it work in tlie cask
spirits of lemon or cinnamon, orange will clear and well settled, then draw it off,
flower-water, or whatever else you may and it will be little inferior to Rhenishi,
choose. If any dregs should arise, let it either in clearnese, colour, and flavous.
stand for some hours longer, and then Apples, Codlings, to pickle.-Gather
gently poor the syrup into botiles. Great the codlings when of the size of a larve
care must be taken to prevent its being double walnut; take a pan and make a
muduy.
thick layer of vine leaves at the bottom.
APPLE Tart.-Pare, core, and cut the Pat in the codlings, cover them well with
Dest sout of baking apples in sınall pieces, vine leaves and spring water, and put
and lay them in a dish previously lined them over a slow fire till they are suitti-
with a pull-crust; strew over them cienily tender to pare the ships with ease
pounded sugar, cinnamon, mace, nut with a small sharp knife. Put them into
meg, cloves, and lemon peel chopped the same water, with yine leaves as be-
small, then a layer of apples, then spice, | fore; cover them close and set the pan


APP
( 24 )
APR
at a short distance from the fire, until | be served ; then put into the syrup a can-
they are of a fine green; then drain them died orange-peel cut into little slices very
in a cullender till they are cold. Put thin, and lay them about the pippin;
them into jars with some mace, and a cover them with syrup and keep them
clove or two of garlick, according to the about the nippin.
quantity of the codlings, and cover them APRICOTS (Bottled).* - Press the
with distilled vinegar; pour orer mutton quantity of ripe apricots you may require
fat, and tie them down with a bladder through a horse-huir sieve; put the pulp
and leather very tight.
into bottles, cork them very close, and
APPLES, green Codlings, to preserve. tic thrin over; place these bottles up-
Gather the codlings when not bigger than right in a large saucepan, with hay be-
French walnuts with the stalks and a lealtween to prevent their touching; put the
or two on each. Put a handful of vine saucepan on the fire, and fill' it with
leaves into a preserving-pan, then a layer water. When the water is near boiling,
of codlings, then vine leaves, and then take it oft and let it stand till the bottles
codlings and vine leaves alternately, until are cold; then pilt them in a cellar, with.
it is full, with vine leaver pretty thickly out touching each other, until wanted,
strewed on the top, and fill the pan with when they will be found as good to use as
spring water; cover it close to keep in fresh fruit. The apricots may also be pre-
the steam, and set it on a slow fire till the served whole by the same means.
apples become soſt. Take them ont, and Apricots in brandy.*--Choose your
pare off the rinds with a pen-knife, and apricots when quite ripe, let them be
then put them into the same water again free from spots, rub them carefully
with
with the vine leaves, but taking care that a linen cloth, to take off the down. Weigh
the water is become quite cold, or it will your fruit, and to each pound puta quar
cause them to crack; put in a little rock- ter of a pound of sugar. Clarify it, and
allum and set them over a slow fire till boil it to the degree grand perle, then
they are green, when, take them out put in the apricots: boil them three or
and lay them on a siere to drain. Make four times, taking care to turn them fre-
a good syrup and give them a gentle bril quently, that they may take the sugar in
three successive days; then put them in all parts. Take them off the fire, and
small jars with brandy paper over tbem, put them one by one into glass bottles;
and tie them down tight.
the syrup being by this time nearly cold,
APPLES, golden Pimpins, to preserve: - pour the brandy (three demiseliers to
Take the rind of an orange and boil it each pound) into it by degrees, stirring
very tender; lay it in cold water for three constantly to mix it well with the syrup.
days; take two dozen golden pippins. When thoroughly incorporated, pour it
pare, core, and quarter them, and boil into the bottles, the fiuit at first will
them to a strong jelly, and run it through Aoat; but when the brandy and sugar
a jelly-lay till it is clear; take the same have soaked in they will sink to the bot.
quantity of pippins, pare and core them, tom; they are then fit to eat.
and put three pounds of loaf sugar in a Apricot Cakes.-Scald, peel, and take
preserving-pan with a pint and a half of the stones from a pound of ripe apricots,
spring water; let it boil ; skim it well and beat them to a pulp, boil halt a pound of
piit in your pippins, with the orange rind double-refined sugar with a little water,
cut into long thin slips; then let them and skim it well; then put in your fruit,
boil fast till the sugar becomes thick and and sin:mer a quarter of an hour over a
will almost candy; then put in a pint and slow fire, stirring them genily all the
hal? of pippin jelly, and boil fast till the time; put them into shallow glasses, and
jelly is clear; then squeeze in the juice of when cold turn them on glacs plates ; put
a fine lemon; give the whole another boil, them in a stove, and turn them once a
and put the pippins in pots or glasses day till dry.
with the orange peel.
APRICOTS, Charlotte of.* Choose
Lemon peel may be used instead of twenty-tour fine, plump, but not too ripe,
orange, but then it must only be boiled, apricots, pare and divide them into eight
and not soaked.
paris, toss them up in a quarter of n
APPLES, Pimpins, preserved in slices.- pound of fine sugar, and two ounces of
When the pippins are prepared, but not warm butter; in the mean time line a
cored, cut them into slices; take their mould as directed (see CHARLOTTE);
nour
equal weight of loaf sugar; put to the sue in the apricots, and finish as usual. When
gar a sufficient quantity of water; let the turned on your disli, cover it lightly with
sugar dissolve, skim it, and let it boil apricot marmalade, and serve it imme
again very high ; then put the fruit into diately.
the syrup when they are clear; lay them APRICOT Chips. – Take apricots or
in sballow glasses in which they are to peaches, pare them, and cut them very


A PR
( 25 )
APR
thin into chips ; then take three-fourth be strained through a sieve. Add six
of their weight in sugar, finely siſted, and drachms of isinglass; as soon as it is cool,
put the sugar and fruit into a dish, and pour it gently on the apricot marmalade,
place it upon a stuve of moderate heat; stirring it gradually, until the whole is
when the sugar is dissolved, turn the weli mixed together, then ponr it in a
chips opon the edge of the dish, out of mould (which should be previously rubbed
the syrup, and an set them by. Keep with oil of sweet almonds), then surround
turning them until they have absorbed all the mould with ice; cover your cream
the syrup, but take care that they never with a piece of paperor the lid of a saure.
boil. They must be warmed in the syrup pan. After your cream has been in the
once, daily, and so laid out on the edge mould for two hours, gently turn it out
at the dish until, by repetition, all the upon a dish, and serve.
syrup be drank up by them.
The advantages arising from rubbing
APRICOTS (green) Compote of.*-Green the moulds with oil of sweet almonds, is
apricots are done exacily the same as previnting the necessity of dipping the
green almonds. See ALMONDS.
moulds into warm water to get the cream
APRICOTS, Compute of.*--Peel, cut, and out easily, which is rather a long opera-
take tbe swnes from your fruit, and put tion.
them on the fire in a little water, and Cream with Plum de reine-chaude is
when they rise they are sufficiently done, made in the same manner as the above;
and may be taken out, cooled, and drained the proper quantity of plums to make use
Then put them into a little clarified su of are four-and-twenty, and they should
zar and sive them three or four boilings; be very ripe. Plums de mirabelle are
skim them well, and then put your fruit done in the same way, and the same
xide; boil the sugar alone four or five number (twenty-four) made use of.
times more, and pour it over the apricots. APRICOT Custard, glazed.*_Cuttwenty
When cold place them in the compotier. fine apricots in hali, take out the stones;
APRICOTS, Whole.*-Choose the finest toss up twelve apricts in four ounces of
yellow, but not too ripe, apricots; take powder-sugar, and place them in a cream
of the stalks, prick them on each side according to the directions for apple cus-
vith a pili, make an incision with the tard; bake and glaze as therein-directed.
point of a knife, through which extract Put a glass of water and a quarter of a
He stone. Then put them on the fire pound of powder-sugar with the rest of
with as much water as will cover them, the fruit into a preserving-pan; when
antil near boiling, when, if soft, the apri- the syrup is properly reduced, take the
ots should be thrown into cold water; skin from the apricots and arrange them
take care they are all equally tender in the custard; garnish each hali apricot
Drain them on a hurdle, and in the mean with a kernel, and when ready to serve,
time clarily and boil some sugar to the pour the syrup on it. Serve hot or cold.
degree you require; put in a liule water, APRICOTS, Fanchonettes of.*- Make
and when it boils remove it from the fire, your fanchonettes (see that Article) as
and add to it the fruit, and having given usurl, and garnish them lightly with
thern a few brilings together, let them apricot marmalade; and when baked and
anol, then drain and place them in your cold fill them with this marmalade, and
campoders.
finish as there directed.
APRICOTS (Conserve of).*-Take half APRICOTS, Flan Parisien.*_Take five
ripe aprients, peel and cut them into dozen very fine apricots, cut them in
thin slices, dry them over a gentle fire; half, and put them, a few at a time, over
w four ounces of fruit put one pound of the fire, with half a pound of sugar and
sugar, boiled to the degree la plume four glasses of water; as soon as you find
fote; when the sugar is nearly cold put the peel will come off easily, take them
the fruit, taking care to stir it well out and drain them, and pur fresh apri-
with a spoon, that they may be well incor. cots into the syrup, and proceed the
porated.
same until all are peeled, then reduce
APRICOT Cream, à la Française. -Cut the syrup to the usual consistence. Put
into pieces fifteen fine ripe apricots, choose a pound of rice, half a pound of butter,
them of a nice red colour. ' Boil them in the same of sugar, on which grate the
fer ounces of clarified sugar. When re- zestes of four lemons, a little salt, eight
duced to a thin marralade, beat them or nine glasses of milk, and three-quar-
through a sieve; then boil four glasses of ters of a pound of raisins, into a sauce
milk with six ounces of sugar and one pan, and when it boils take it from the
rain of salt, and mix it by degrees with fire and put it on hot cinders, blirring it
ite yolks of eight eggs, constantly stirring occasionally for an hour, when, if the
it with a wooden spoon, then cream it rice be quite soft, mix the yolks of ten
orer a moderate fire; after which it must I eggs with it.
D


A PR
( 26 )
A PR
Then make a croustade or raised crust, fourrés.* _-Roll out some puff-paste
of nine inches diameter, and about five very thin, and divide it into two equal
or six big:), into this pour about a quarter parts, each of which should be thirteen
of your preparation of rice, on which put inches long and eight wide. Moisten a
a layer of apricots with two or three baking-tin to hold one of these layers,
spoonsful of the syrup, tben pour a second on which pour a pot of apricot marma-
portion of rice, then the apricots and sy- lade, and spread it of an equal thickness
rup, and so on twice more; tie a paper to within half an inch of the edge of the
round the flax and put it in a brisk oven; paste, which moisten ligbtly. Then roll
when it has been in an hour, cover it, ihe other layer round your rolling-pin,
that the yellow tinge which it has ac- and begin to place it on the first: unroll
quired, by this time, may be preserved. it gradually and carefully, and thus
This dish will take two hours and a balf|cover the wbole of your marmalade;
to bake properly. When ready to send press the edges of both together: dorez
to table, it may be covered with a large tbe upper layer, and then with a knile
meringue, if you think proper. Observe mark a line across the middle, taking
that the rice and apricots should be cold care not to go so deep as to divide the
when put into the croustude.
paste; with equal care mark three lines
Apricor Fritters à la Dauphine.* on each side, and parallel to the first,
Take twelve small apricots, cut them keeping them at equal distances, say two
into halves, and boil them in syrup. Let inches and a quarter between every line.
them drain, and take off their peel. | Then mark it the long way, so as to
When they are cold make a very thin make twenty-four cakes all of the same
crust with brioche paste, and make a size, and bake it in a quick oven, axd
fritter for each of tbe halves of your when the under side is of a clear yellow
apricots. Then fry them, and finish you may take it out and glaze it. When
the same as fritters à la Dauphine. your gateaux are cold, divide them ao-
Peach fritters are made in the same cording to the marks, which may be
manner as the above.
varied to your taste ; either lozenge,
APRICOTS (Fromage of).-Peel and crescents, circles, &c. When of the
stone eight or twelve ripe apricots, and above-mentioned form, with the point of
pound then in a mortar with a little a koiſe mark on each cake an ear of corn,
ugar, then rub them through a tammy or any other design you may choose, be-
with a new wooden spoon; mix in with fore baking.' Take care in thus mark-
this a little dissolveu isinglass, and a ing the paste to divide, but not to cut
pint of thick cream, well beaten. Con- it through.
tinue to whip it over ice till the isinglass APRICOTS Petits Gâteaux Glacés,
is melted and blended with the fruit; Make an under crust of pufi-paste as for
then put it into a mould, round which these gâteaux fourrés, which cover with
heap ice and salt. If you do not attend apricot marmalade, carefully removing
particularly to the stirring over ice, the any particles of the kernels which may
fruit will fall to the bottom. In winter bein it; put in a moderate oven, and
time apricot marmalade must be used. when the paste is sufficiently done take
Apricots à la Fronunge Bavaroise.* it out, and let it cool; then cut your
Take eighteen fine ripe apricot, let gâleaux of the usual forms. The apri-
them be of a nice red colour. Cut them cots should be of a reddish colour when
into small pieces, and boil them in eight glazed.
ounces of clarified sugar. When they Arricors, (Gâteaux Parisiens of)::-
are reduced to a complete marmalade, Pare fifteen fine ripe apricots, divide
beat them through a sieve. Then add them into quarters, and toss them up,
to it six drachms of clarified isinglass (without putting them on the fire,) with
and a glass of good cream. Stir the a quarter of a pound of good fresh butter
preparation well together, and tben melted, the same of powder sugar, with
leave it to ice. When it begins to set the zeste of a lemon grated on it. Break
add to it whipt cream, and finish the the stones, blanch and cut the kernels in
same as in Green Walnuts à la Fromage ball, and mix them with the fruit. Pre-
Bararnise.
pare your gâteaux exactly the same as
You may likewise-mix your apricots Gâteaux Parisiens of Apples ; put the
with powdered sugar, and an hour alter apricots in very carefully, and then
pass them raw through a fine sieve. fiosh as therein directed, only that sugar
Peaches may be done in the same is strewed over the top.
manner as the above; the proper quan APRICOTS, Petits Gâteaux Royaux.*
tity of peaches to be made use of are Make two layers of pull-paste, about
fifteen.
fourteen inches square; mask one of
APRICOT Marmalade Petits Gâteaux- ' them with apricot marmalade, on which


A PR
( 27 )
APR
put the other layer; cut out and finish | two inches and a half long, by two and
your gateaux royaux in the same way as a quarter wide.
those made of al-Nonds, (see that recipe.) APRICOT Marmalade.*-Peel the apri.
APRICOTS and Filberts, (Gimbleltes cots, and take out the stones; to each
1).:-Prepare some pull-paste, spread pound of fruit put three-quarters of a
apricot marmalade over it, and cover pound of clarified sugar, boil it to the de-
that with paste, as if for pelits gateaux gree gros boulet, then put in the apricots,
fourrés, but making it thirteen inches boil both together: when it flows readily
square; then with a circular paste-cutter it may be put into pots.
about two inches diameter, cut out Apricot Marmalade. *_Take some
the gimblettes ; tben with another, only fine apricots, and choose from amongst
one inch across, take out the centre; cut them those which are of the deepest yel.
a quarter of a pound of filberts very low and the ripest, (they must not be
small, mix them with two ounces oi too ripe.) Peel them, take out the
powder-sugar and a little white of egg; stones, and chop them up; weigb twelve
dorez your rings or gimblettes, and lay pounds of them and put them into a
them that side downwards on the fils preserving-pan, with nine pounds of
berts; then turn them the right way, powder-sugar; place your pan over a
place them on a baking-tin, sprinkle quick fire, and keep your preparation
powder-sugar over, and bake them in a constantly stirring with a long wooden
moderate oven.. These may be served spoon. To find out when the marmalade
either hot or cold.
is sufficiently done, let a few drops fall
Apricor Ice.* --Choose about thirty into a glass of cold water, and if they do
ripe plump apricots, cut them in hall, not spread in the water your marmalade
and take out the stones, and press them is ready to put into pote.
through a sieve; and for a pound of this Another method of ascertaining when
pulp boil a pound of sugar to petit lissé; your marmalade is done is by taking
mix them together and add a dozen of some on the end of your finger and thumb,
the kernels pounded, and infused in a and just rub them together, and if on
glass of cold water with the juice of two separating them you find the marmalade
lemons, and then strained through a forms a thread, it is sufficiently done.
tammy. Put the whole into your subo. APRICOT Paste.'-Take the stones
tierre till wanted. See Ice.
from as many apricots as you may re-
APRICOTS in Jelly.-Pare and stone quire, and reduce them to a marmalade
your apricots, scald them a little, lay over the fire; then rub them through a
ihem in a pan, and cover them with cla- sieve, dry and weigh the marmalade, and
rified sugar ; next day drain the syrup, boil an equal quantity of clarified sugar
and boil it smooth, then add the apricots to petit boulé, then add the fruit, and
and boil together; the following day make mix it well in ; put them on the fire and
a jelly with codlings, boiling some apri- boil them together till sufficiently done;
cots among them, to give a better flavour. tben pour the paste into moulds, and
When the jelly is done put in the other dry it in a stove.
fruit with the syrup, and boil altogether, APRICOT Paste.-Peel and stone two
skim it well and put it in glasses. pounds of ripe apricots, soak them pretty
APRICOT Jelly.*-Take eigbteen fine dry on the fire, and mash them very
opricots, let them be of a pice red colour, fine; add a pound of sugar prepared à la
stone them, and cut them in pieces grande pluine ; stir them well together
into some syrup, (usually made with on the fire till the paste quits the spoon ;
twelve ounces of sugar, but for apri- finish it in meulds and dry it quick.
cot jelly it should be rather more liquid APRICOT Pickle.-Apricots must be
than for other jellies). When the fruit is gathered just before they are ripe. Cover
done put it into a napkin, to express out them with spring water well salted, and
all the juice you possibly, can; wbich an equal quantity of bay and common salt;
you must add io the syrup in which the lay a thin board over to keep the fruit
apricots have been done, and which has under water. When they bave lain three
been previously strained through a silk days in water, take them out, wipe care-
sieve, and after having mixed with it a fully, and put them in a jar. Take as
proper quantity of isinglass to thicken much white wine vinegar as will fill the
it, finish the same as all other jellies. jar, and to every gallon put a pint of the
'APRICOTB, (Petils Livrels of:)*-Are best well mace mustard, two or three
made the same as apricot puffs, the only heads of garlick, plenty of sliced ginger,
difference is, that they are cut of an ob- and half an ounce of cloves, mace, and
long form with a knife, instead of being nutmegs. Mix the pickle well together,
semi-circular ;j they are usually about and pour it over the apricots ; tie it up
D 2


APR
( 28 )
APR
close, and it will be fit to eat in two stones, and roll them in a pan with four
months.
ounces of powdered sugar. Prepare your
Apricot Pie.*-Line a dish with puff crust, line your mould with it, put in
paste, and then put in eighteen fine apri- your apricots, and finish the rame as in
cots, (cut in halves and the stones taken the receipt for Apple Pudding à la
out,) with four ounces of sugar in pow- Française.
der, and four ounces of butter luke warm. APRICOT Puffs.*-Roll out some puff-
Then lay on the upper crust, glaze with paste to about fifteen inches long, the
the white of egg, and strew sifted sugar eighth of an inch in thickness, and five
all over. Let it bake in a moderate or six inches wide : then lay on at equal
oven to a nice light colour. Serve it distances, two inches from the edge of
hot.
the paste, a small quantity of apricot
When you wish to serve it cold, you marmalade; moisten the paste round
must leave out the butter.
each bit of marmalade, and turn the two
APRICOTS à la Portugaise.*-Take a inches of paste over, pressit down round
dozen of ripe apricols, cut them in hall, the preserve so as to unite the upper and
and take out the stones; place them on under crusts, and to keep the marmalade
a silver plate, and pour over soine clari- from spreading; and then with a circular
fied sugar, with a little water ; put them paste, using half of it only, cut them out
on a stove without covering them; when into semi-circular turnovers ; place them
sufficiently done, take them from the on a baking-tin, dorez and bake them in a
fire, and strew sugar over; then put on bot oven. When nearly done sprinkle
the lid of the baking-pan under the fire, them with sugar, and glaze them.
to mike them of a good colour.
Apricot Ratafut.--Peel and cut into
APRICOTS, to preserve.--Pare your pieces as many ripe apricots as you may
apricots, and stone what you can whole, require, and boil them in wbite wine
then give them a light boiling in water (about a pint to four dozen); strain and
proportioned to the quantity of fruit, mix it with an equal quantity of brandy;
only just enough; then take the weight put the whole into a jar, with the kernels
of the apricots in sugar, and take the li- | bruised, add a quarter of a pound of
quor in which they have boiled, and the sugar to each pint. Let it infuse for
sugar, and boil it till it comes to a sy. three weeks, then filter and bottle it.
rup, and give them a light boiling, iaking APRICOTS (Souille Parisien of).*.
off the scum as it rises. When the syrup Take forty-six fine ripe apricots cut in
jellies it is enough; then take up the hall and stoned, three-quarters of a
apricots and cover them with the jelly ; pound of sugar in syrup, make a dry
put cut paper over them, and lay them marmalade and pass it through a sieve.
down when cold.
Whip eighteen whites of eggs to a strong
APRICOTS, to preserve Green.--Gather froth, and mix two spoonstul of it with
the apricots before they have stones, which the marmalade, and when it has suffi-
you may discover by passing a pin through ciently softened the latter, mix all to-
them ; then coddie them in several wa gether lightly and pour it into a crous-
ters until they become quite green; peel tade, and finish as directed for Souffle
them and coddle them again; then take Purisien of Apples.
their weight in sugar, and make a syrup; APRICOT (Liquid) Sweetmeat or Pre-
put to the sugar some water, then put in serve.*--Green apricots are done in the
the apricots, and set them upon the fire same way as green almonds: the fruit must
to bol slowly till they be clear, skim. be taken before the stone is formed; when
'ming them often, when they will be quite you put a pin through them.
green. Put thein in glasses, and keep APRICOT Smeetmeat sohole and dry.*
them for use.
Choose fine firm apricots, make a little
Apricot Pudding.-Whisk up a pint opening at the top to take out the stone,
of milk or cream, six exos, four table- put them into cold water, then blanch
spoonsful of fine flour, a little salt, and a them over the fire; when they begin to
small quantity of pounded cinnamon. Rub boil, take out those which are soft, throw
the apricots well through a hair sieve, then into cold water, and drain them.
and add a sufficient quantity of the pulp in the meantime, prepare some clarified
to make the whole a little thicker than sugar to petit lissé. When it boils put in
batter; sweeten, and put it into a buto the apricots, and boil up a few times to-
tered basin, and boil an hour and a quar- gether. The next day separate the su.
ter. Serve with melted butter.
gar from the fruit, boil à la nappe, and
Apricot Predling à la Française.* then pour it over the apricots again i the
Take six-and-thirty nice fine red apri- lollowing day boil the sugar pelit perlé,
cots, cut them in halves, and take out the then add the fruit, and boil together; the


APR
( 29 )
APR
fourth day drain them; and, having APRICOTS Glazed, (Tourte of).*_Lay
placed them on iron plates, sprinkle down a puff-paste, and having moistened
them with sugar belore you put them the edge, put a band round it, rather
into the stove to dry; when dry, place in higher and thicker than that of the
boxes in layers, placing a sheet of paper gateaux (see Gateaux Parisienne of Apri-
between each layer.
cots); take care to make this band join
A PRICOT Syrup.-Take the stones from neatly, the best manner of doing which,
a pound of ripe apricots ; peel and cut is to cut the two ends bias, and then
the kernels into small pieces ; also cut place them on each other, moisten, and
up the apricots. Boil two pounds of su press them together. Strew a spoonful
gar, until on blowing it Aies off in sparks; of fine sugar over the bottom of the
then put in the kernels and fruit, and tourte, and place on that twenty-four
boil them together, until it forms a quarters of apricots each rolled in sugar ;
thread; then strain through a sieve. The take care that none of tbe sugar falls on
sugar must be put in proportion to the the band as it would spoil the appear.
time you wish to keep the syrup; two ance of it, dorez the outside of it, and
pounds of sugar to one pound of fruit is put it in a quick oven. In ten minutes
the quantity to keep from one year to see if the band rises equally, and if
the other.
it be compressed in any part, (which
APRICOT Tart.-Cut each in two, and will sometimes occurs either from the
break the stones; if the fruit is not ripe beat of the oven or inattention in make
enough, boil a little while in water, then ing the paste), detach it with the
drain them well; put them into paste point of a knife, and then replace it in
with sugar, a little preserved lemon, and the oven as quickly as possible; when
a few of the kernels; cover it, strew su the tourie is quite done, sift sugar over
gar over, and
glaze it.
and glaze it. Then take eight fine plump
APRICOT Tartlets.*
-Put a quarter of apricots, and boil them in a syrup made
a pound of sugar, two glasses of water, with a quarter of a pound of sugar and a
and six fine ripe apricots cut in halves; glass of water; when sufficiently done,
when they have boiled up about a dozen draio, take off the skin, and divide thé
times, take out the fruit with a fork and apricots; and having 'taken out the
put it into a plate; and do twelve more stope, arrange them on the tourte like
halves in the same sugar; take them out a crown, with a kernel on each; and
also, aod pare the whole number. Pass just before serving mask it with the
the sugar through a napkin, and then syrup.
put it again into your preserving-pan to Apricot Marmalade Praliné. Tourte
redace the syrup and make it a little of.* -Prepare the crust for the bottom
thicker. Dilute ball a pound of four, of your tourie as above directed: then
and make it into a fine but rather firm roll out another layer of puff-paste very
paste, roll it out very thin (to about the thin, and cut it out according to your
eighth of an iocb); turn it over and cut fancy. Pour a pot of apricot marmalade
from it twenty-four narrow slips; then on the under-crust, and spread it equally
spread out tbe remainder of your paste, over it, leaving an inch all round, which
and, with a round paste-cutter, two must be slightly wetted; put the outer
inches in diameter, cut twenty-four crust on the marmalade, press it down
cakes, and put them upon as many tart. carefully, dorez the paste which covers
let moglds lightly buttered; do this with the preserve, and cover it with two
as much care as possible that no air may ounces of filberts cut extremely small,
get between the mould and the paste. and mixed with two ounces of five sugar
Roll each band or slip of paste on the and a very small quantity of white of
slab with your hand, double and twist it egg. Tben place your band round the
into a cord, and having moistened the lower crust as above described, dorez
edges of the tartlets, put the cords round that also, and bake it in a quick oven.
like frames; when all your tartlets are the filberts colour too quickly, lay a
thus embellished, dorez the twisted double paper over them. When the
bands, put a small quantity of powder- tourte is done glaze it as usual.
cazar in each tartlet, and on that lay an Another way.* - Make your under-
ball apricot, the kernel-side downwards. cryst as usual, and spread the marma-
Bake them in a quick oven, and when lade over it; roll out the puff-paste very
they are of the proper colour, which thin, sprinkle it with flour, and cut it in
sbould be rather yellow, take them out, slips a quarter of an inch wide; lay
put on each a spoonful of the above- some of these slips at equal distances
mentioned syrup, and finish them by across your marmalade,and others across
placing hall an apricot kernel on the them so as to form a net-work over the
top.
preserve. You may also lay the strips


ART
( 30 )
ART
of paste so as to form a star of as many , into a saucepan half a pound of grated
points as you think proper.
bacon, as much butter and oil, ehop some
APRICOT Wine.-Pare, and take the mushrooms very small, with a spoonſul
stones from ripe apricots, bruise and put of shred shallots, the same of parsley, a
them to six quarts of water and one of little spice, salt and pepper, do these all
white wine, simmer gently for a consi- up together, let the mixture cool, and
derable time : when the fruit is soſt, pour then, having drained the articholies, fill
the liquid to apricots, prepared as the them with it, tie them up and braise them
others; let it stand twelve bours, stir- for three-quarters of an hour. Take off
ring occasionally; pour off the liquid, the string and place the artichokes in
and press the remains through a fine hair your dish, with a little espagnole or a
bag, and put them together in a cask to light roux.
ferment : put in about a pound of sugar ARTICHOKES d la Barigeule.* -Take
to each galloq. Boil an ounce of mace, two or three artichokes, according to the
and hali an ounce of nutmeg, in a quart size of your dish, cut away the stalk and
of white wine, and while hot pour it into half the leaves; put them into a stew-
the fermenting wine, and liang a bunch pan with a little stock or water, two
of fresh burrage in the cask for three days. spoongful of good oil, a little salt and pep-
Draw it off and keep in bottles.
per, an onion, two roots, and a bunch of
AQUA Mirabilis.-Take cloves, mace, sweet-herbs; boil the whole until the
nutmeg, cinnamon, galingal, cubebe, and sauce is nearly consumed; then fry the
cardamums, of each four drachms; put artichokes to make them crisp; next,
to them two pints of the juice of celen- put them in a baking-dish with the
dine, one pint of the juice of spearmint; sauce that remains; take out the choke,
balm-juice, Aowers of melilot, cowslio, and colour the leaves with a salamander
rosemary, burrage, bugloss, and wari or in a bot oven ; serve with a sauce of
golds, of each one drachm; carraway, oil, vinegar, salt and pepper.
coriander, and fennel, of each four ARTICHOKES Boiled.--Take six or eight
drachms; four quarts of sack, and two of young artichokes, cut and neatly trim
white wine; the strongest brandy, angeli- them, throw them into cold water as you
ch water, and rose-water, of each a quart. do them. Boil them for half an hour in
Bruise the spices and seeds, and steep boiling water, with a handful of salt,
them with the herbs and flowers in their then drain, and place them on a dish:
juices, waters, sack, wine, and brandy, serve with melted butter,
all night. Next day distil it, and from ARTICHOKE Bottoms en Canapé.*-Rub
these quantities may be drawn off two as many artichoke bottoms as you may
gallons. Sweeten it with sugar-candy. require with lemon-juice, and boil them
Keep it in a cool place in bottles. in water with butter, salt, and lemon or
ARTICHOKES AND ALMONDS, a me- / verjuice; when done take them out and
lange.-Take half a pound of sweet al- drain them. Garnish them with hard
monds blanched and beat fine, with two yolks or eggs, fine herbs minced, truffles
tea-spoonsful of orange-flower water; boiled and cut very small, capers, gher-
then take a quart of cream, and boil it kins, filets of anchovies, and carrots;
with a small quantity of cinnamon and place these with the artichoke bottoms,
inace; sweeten it with fine supar, and in the table-dish, on a bed of parsley
mix it with the almonds; stir them to- and green onions, seasoned with salt,
gether, and strain it through a sieve. pepper, oil, and vinegar.
Let the cream cool, and thicken it with ARTICHOKE Bottoms à l'écarlate..
the yolks of six eggs; then garnish a Tnrn and boil fourteen artichoke bot-
deep dish, and lay paste at the bottom; toms the same as for artichokes à la mag-
then put in shred artichoke bottoms, nonnuise, then cut off one-third from
being first boiled; and upon these a each of your artichokes. Then place
little melted butter, shred citron, and them upright on the cut side two by two,
candied orange; repeating, the same in a dish in the form of a crown. Cut
until the dish is nearly full, then pour in seven slices from beef or ox palates, cut
the cream, and bake it without a lid. these again into semi-circles and orna-
When it is baked, grate sugar over it, ment the outer ridges à dents de loup, or
and serve it hot. Half an hour will notch them. Place these semi-circles
serve to bake it.
between the artichoke bottoms. Then
ARTICHOKES à la Barigoule.*-Cut the cut the remainder of the artichokes and
ends of the leaves from three artichokes, the cuttings of the palates into dice,
and blanch them for about twenty mi- which must be tossed in a magnonnaise
nutes in boiling water; let them cool, la ravigolle. Pour this into the centre
take out the chokes and drain them; of the crown or rather into the middle
then fry them in very hot batter. Put of the dish.


ART
ART
( 31 )
You may also mask the artichoke bot- and place them on a dish in the form of
toms with a white magnonnaise, and serve a crown; then take the other parts, and
slices of tongue in the centre of your cut them into two equal parts, the same
crown.
as you cut the others, and place them
This entremet is usually served with in the form of a crown, over the others;
oil, and with ravigoite chopped very this forms a double crown, and is a very
fine.
pretty manner of serving this vegetable
Or you may serve a good macedoine in cold, as an entremet. When it is served,
the centre of the crown, or heads of as you pour into the middle of your crown
paragus, or French beans à la huile. a magnonnaise, either wbite or green.
ARTICHOKE Bottoms in Jelly.* -Turn ARTICHOKE Bottoms (ragoul of).-
and boil ten artichoke bottoms the same Trim them and boil with some good
as for artichokes à la magnonnaise. gravy, mushroom ketchup, or powder,
When they are cold, carefully pare six cayenne pepper and salt, thickened with
of the finest, and cut the remaining four a little flour.
(with a root-cutter two inches or two ARTICHOKES. Blondins.*_Half boil
inches and a quarter in diameter); in some artichokes, and put them into a
such a manner that each artichoke bot-stew-pan with a slice of veal, a little ba-
tom shall give you three circles, these con, and some broth; let them stew till
circles must all be of the same thickness. tender, then pour over them the yolks
Place these circles (wo by two in a dish, of three exgs diluted with cream, and a
in whicb you have previously put a sul. little chopped parsley; let it thicken,
hcient quantity of aspick jelly to fill up but not boil, and serve it bot.
the bottom of your dish. Place upon ARTICHOKES en Cuisson.*-Trim and
these little socles (which ought to be boil young artichokes, take off the
placed at equal distances) the six arti: leaves and separate the bottoms ; pound
choke bottoms, so as to torm a cup, and together streaked bacon and sausage-
fill up the inside of them with aspick meat, and lay a little on an artichoke
jelly. Garnish your dish either with bottom, and cover it with another; dip
jelly or roots.
them in batter or eggs beaten; strew
Artichoke bottoms à la macédoine, are them with bread crumbs, and fry them
prepared in the same way as for arti- of a fine colour ; place fried parsley un-
chokes à la magnonnaise, but you gar- der them.
nish them on a dish en pyramide with a ARTICHOKES dried red.-Boil your as-
dessert spoonful of prepared macédoine, ticbokes in water till soft, then take
or small green French beans (three-them out, pound some cochineal very
quarters of an inch long), or heads of fine, and mix in fresh water; boil the
asparagus.
artichokes with this a quarter of an hour,
The artichokes for these entremets and then put them in bags to dry.
must be marinated in salt, migronette, ARTICHOKES Fried.--Cut your arti-
oil, and tarragon vinegar, for two hours, chokes, according to their size, in four
they must then drain on a plate. or eight pieces ; take out the choke and
AATICAOKE Bottoms,d la Magnonnaise.* clear away the large leaves, wash them
- Strip off the leaves from eight artis well in two or three waters, drain and
chokes, and turn them; as you turn then dip them in a paste made with flour,
them rub them over with the half of a cream, and yolks of eggs; fry in oil or
lemon, and throw them into cold water. dripping. When you take them out of
When your artichokes are thus pre; the frying-pan sprinkle them with salt,
pared, put them into a middling-sized and serve on fried parsley.
stew-pan with boiling water, two ounces ARTICHOKEs glazed.-Blanch your ar-
of butter, the juice of two lemons, and tichokes, dry and place them in a stew-
some salt; as soon as they boil, place pan, with ome onions sliced, some
the stew-pan by the side of the stove ; veal and lean bam and bacon; let them
corer the artichokes with a round piece sweat yently till they begin to stick to
of buttered paper, and leave them to the bottom, then moisten them with a
kimmer. When they have simmered little broth in which a knuckle of veal
until they are tender, drain ther, take has been boiled ; when sufficiently done,
out the core, and dress them all round. pass the liquor through a napkin. Lei
Then let them marinate in a pan with it cool, and when it has become a jelly,
oil, vinegar, salt, and whole pepper, pour it over the artichokes.
for two hours; you must then drain ARTICHOKES à l' Italienne. *-Mix a
them; after this, cut each artichoke into little veal gravy with some butter and a
to parts, one part a little larger than little fionr, crumble some bread into a
the other; take the largest of the two dish and pour some of the sauce, and
parts, and cut them into two equal parts, 1 grace parmesan cheese over it; place


ART
( 32 )
ART
1
1
1
your artichokes on this; pour over the hour draw off the water and uncover the
remainder of the sauce, and sprinkle kettle; do not take out the bottles in
over the whole grated bread and par- less than an hour, the next day tar the
mesan cheese. Bake it of a good colour bottles.
and serve very hot.
ARTICHOKEs, à la Provençale.*-Take
ARTICHOKES à la Lyonnaise.*-Take five or six young artichokes, take away
three large artichokes, and divide each the largest leaves, and clear away the
into eight pieces, remove the hard parts, sharp edges. Blanch them in boiling
the choke, and nearly all the leaves ; | water until you can take out the choke;
trim what remains, and throw them into put into its place the following:-pound
cold water as you do them; wash and streaky bacon with some pig, or the
drain them weil, spread half a pound of white part of poultry or game. Place
butter on the bottom of a stew-pan, and them at the bottom of a stew-pan with
lay your artichokes on it,, sprinkling some slices of bacon, parsley, and mo-
them with salt and pepper: balf an hour rels cut small, salt, pepper, and a little
before they are wanted, put them over salad oil. Let them stew until the un-
a brisk fire, cover the stew-pan and put der leaves are crisp. Serve with a little
fire on that also, taking care they do veal gravy.
not burn. When they are of a nice ligbt Another way.* -Prepare three arti-
colour serve them, pouring the butter chokes as for barigoule. Divide a dozen
over them.
onions into quarters, which cut into
Artichokes, Pickled.-Boil some ar- thin slices; put them, with hall a pound
tichokes till you can pull the leaves ofl, of butter, into a stew-pan; when lightly
take out the choke and cut away the coloured, mix with them three pounded
stalk; be careful that the knife does not anchovies; stuff your artichokes with
touch the top. Throw them into salt this and braise them. Serve them with
and water; when they have lain an hour, espagnole sauce, or a light roux.
take them out and drain them, then put ARTICHOKE Salad.* -Trim and blanch
them into jars or glasses, and put a little your artichokes; drain, cut them in quar-
mace and sliced nutmeg between; filliers, and put them in a dish; garnish the
them with the best vinegar and spring spaces between each with sweet herbs,
water. Cover your jars close.
and dress it with the yolks of two eggs, 8
ARTICHOKE Pie. Boil twelve arti- spoonful of vinegar, two spoonsful of oil,
chokes, break off the leaves and chokes, sweet herbs chopped fine, salt and pep.
and take the bottoms clear from the per.
stalks; line the dish with puff paste, and ARTICHOKES à la St. Cloud.--Trim and
lay on' it four ounces of fresh butter. boil them till the chokes come out; then
Place a row of artichokes, strew over drain and let them cool; have ready as
them pepper, salt, and beaten mace, many small pigeons, stewed and well
then a layer of artichokes; strew on seasoned, as you bave artichokes, each of
more spice and a quarter of a pound of which must be stuffed with a pigeon ; dip
butter cut in small pieces. Boil half an them in a good batter made of flour, eggs,
ounce of truffles and morels, chopped a spoonful of oil, and a little salt; fry in
small, in a quarter of a pint of water, a very hot pan with plenty of dripping.
and pour it into the pie, with a gill of ARTICHOKEs aux vergies.*-Trim three
white wine. Cover your pie and bake. or four artichokes, season and dress them
ARTICHOKES preserved the Spanish a la braise, let them drain and take out
way:-Take the largest artichokes, cut the choke; serve them with the following
off the tops of the leaves, wash and well sauce-a bit of butter rolled in flour, the
drain them; to every artichoke pour in yolks of two eggs, a little vinegar, salt,
a table-spoonful of Florence oil, and and pepper ; when it has thickened over
season them with pepper and salt. Bake the fire, put in a few sour grapes, pre-
them in an oven, and they will keep for viously boiled in a little water, and pour
ten or twelve months.
the whole over them.
ARTICHOKES preserved whole.*-Choose ARTICHOKE Suckers, the Spanish pay.
middle-sized artichokes, take off all the - Clean and wash them, and cut them
useless leaves and trim them, plunge in halves, boil them in water, and put
them into boiling, and then into cold them into a stew.pan with a little oil, a
water; when drained, put them into little water, and a small quantity of
bottles, make them air-tight, surround vinegar; season them with pepper and
the bottles with cloths, and place them salt; stew them a short time, and then
in a kettle full of cold water, cover the thicken them with yolks of eggs.
lid also with wet clothes. When it bas Or the following: -Clean them, and
been boiling about two hours, take the hall boil them; then dry them, four them,
kettle from the fire; in a quarter of an I dip them in yolks of eggs, and fry them.


ASP
( 33 )
ASP
ARTICHOKE (Jerusalem.)-They must ASPARAGUS and Eggs.-Toast a slice
be neatly peeled, and boiled very gently of bread, butter it, and lay it on a dish;
by the side of the stove, with a little salt butter some eggs thus : take four eggs,
in the water; when done (but not too beat them well, put them into a sauce-
much, or they will not look well) place pan with two ounces of butter, and a
them on the dish, and serve with little salt, until of a sufficient consist-
plain butter, or any other sauce you ence, and lay them on the trast; mean.
please.
while boil 80
asparagus tender, cat
ASHEE Sauce.-Chop, very small, the ends small, and lay them on the
some pickled cucumbers, capers, pare. eggs.
ley, shallots, the breast of a boiled fowl, ASPARAGUS and Eggs.*-Blanch some
some lean bam, carrots, whites and yolks asparagus; cut it as for asparagus pease,
of eges; add a good seasoned cullis, and and stew it in a little creain and butter
a little mushroom ketchup; simmer all beat up a dozen eggs and fry them as for
together a quarter of an hour.
an omelet; and when they begin to take,
ASPARAGUS Boiled.-Scrape and mix the asparagus in it; when of a good
tie them in small bundles; cut them colour on both sides, serve it very hot.
even, boil them quick in salt and water; ASPARAGUS Fritada.* — 'Take young
lay them on a toast dipped in the water asparagus, break off the green heads,
the asparayus was toiled in; pour boil them till tender, then drain on
over them melted butter, or fish sauce, a sieve. Beat up eggs, pepper, and
oil, pepper, &c.
salt; stir up the asparagus in the eggs,
ASPARAGUS Bottled.*-Clean the as. and fry in fritters. Do them in oil.
paragus as for boiling. Before you bottle ASPARAGUS forced in French rolls.
them plunge them first into boilingt then Take out the crumb of three French
into cold water ; place those which are rolls, by first cutting a piece of the top-
unbroken carefully into bottles, the heads crust off, and be careful that the crust
downwards proceed in the same manner fits again the same place. Fry the rolls
as in doing the artichokes.
brown in fresh butter; then take a pint
ASPARAGUS in Cream.*-Choose the of cream, the yolks of six eggs heat fine,
finest asparagus, and dress it as usual ; a little salt and nutmeg; stir them well
parboil half a pint of cream and a little together over a slow fire till it begins to
butter, shake it about, and when the buit. thicken. Have prepared a hundred of
ter is melted, season it moderately, and small grass boiled, then save tops suffi-
pour it over the asparagus.
cient to stick the rolls with, the remain.
Asparagus en croustade. *-Mix up der cut small and put into the cream,
the yolks of four engs in some paste à fill the loaves with them. Before frying
nouille, then form it into an undercrust, the rolls make holes thick in the top-
cut it into a band nineteen inches long, crust, and stick the grass in; then lay
and two inches and a quarter wide. on the piece of crust, and stick the grass
With the cuttings of your paste form a in, that it may look as if it were growing.
round six inchesin diameter, and around Asparagus Italian fashion.- Take the
this put your band in form of a croustade, asparagus, break them in pieces, then
pinch up your paste into proper shape, boil them soft, and drain the water from
and ornament it lightly round; gild it, them; take a little oil, water, and vine-
and put it to dry in a slow oven; this gar, let it boil, season it with pepper
done, take a fine head of asparagus and and salt; throw in the asparagus, and
place it, standing upright, in the middle thicken with the yolks of eggs.
of your croustade, surround this with Endive done this way is good; the
six more heads of asparagus nine inches Spaniards add sugar, but that spoils
in length, surround these with twelve them. Green pease done as above are
more, eight inches in length; round very good; only add a lettuce cut small,
these put seventeen more, seven inches and two or three onions, and leave out
in length; add two more rounds of as- the eggs.
paragus heads, the one six inches, the Asparagus Pease.*-Cut some aspa-
other five inches in length.
ragns to the form and size of pease, blanch
Great attention should be paid to the them in boiling water, then put them in-
boiling of asparagus for this entremet, to a stew-pan with melted butter, parsley,
as it should be of a very nice green scallions, and tarragon ; moisten them
colour, and the moment it is sufficiently with a little cream, add some sugar, and
boiled (which is when it becomes firm, thicken it with the yolks of egus.
it should be put into cold water to cool ASPARAGUS Pickled.-Cut and wash the
it. This is an extremely pretty and or green heads of the largest asparagus; let
namental way of serving this vegetable them lie tro or three hours in cold water.
cold. It should be eaten with oil. Scald them very carefully in salt and


ASP
( 34 )
AUS
water, then lay them on a cloth to cool. ficiently clear, clarify it a second
Make a pickle according to the quantity time.
of your asparagus, of white wine yinegar Put a layer of this jelly, about half an
and bay salt, and boil it. To a gallon of inch thick, at the bottom of an aspick
pickle put two nutmega, a quarter of an mould, garnish it with truffles, whites
ounce of mace, the same of whole white of eggs, sprigs of parsley, &c. according
pepper, and pour the pickle hot over to your taste, pour in another half inch
them. Cover the jar with a thick cloth, of the jelly, while liquid, with great care,
and let it stand a week, then boil thé so as tot to discom pose your garnish,
pickle; when it has stood another week, then put either call's-brains, breasts of
boil it a third time: when cold cover the fowl, "veal-sweetbreads, cocks'-combs,
jar cloge.
kidneys, fat-livers, or game. Be sure
ASPARAGUS Ragout.-Scrape and clean to lay whatever you may use, as equal
some asparagus, use the prime part only; and smooth as possible, then fill up your
wash a head or two of endive, and a mould with jelly, and let it stand till set.
lettuce; cut them small; fry altogether When wanted, dip the mould in hot
till nearly dry in butter with a little shal- water an instant, place your dish on the
lot; shake in some flour, stir them about, top and turn it over.
put in some cullis pepper and salt; stew ASPICK (clear). — Puta little mirepois,
all till the sauce is thick enough; gar a glass of vinegar, a little whole pepper,
nish with a few of the asparagus heads and a handful of tarragon into a sauce-
plain boiled.
pan, boil them to a jelly, and then dilute
ASPARAGUS Sallad,--Scale and cut off it with two ladlesful of fowl consommé
the heads of large asparagus; boil them set it by the side of the stove, take off
till nearly done; strain and put them in the fat; clarify it with an egg and a
to very cold water for five minutes, and little cold water, and pass it through a
drain them dry, afterwards lay them in double napkin. Put the aspick in a
rows on a dish; garnish with slices of bain-marie. Serve it with blanched tar-
lemon, and dressing as other sallads. ragon leaves cut in lozenges. It is used
ASPARAGUS Soup with Green Pease.- as a sauce for fowls, fried fish, &c.
Make a good soup of roots, and, when AsPick of Chickens' breasts.* -Toss up
strained, boil a pint of green pease' in part eight breasts of chickens, seasoned with
of the liquor. Choose some middling salt and pepper, and then leave them to
sized asparagus; cut them in pieces about cool. Put four ladlesful of velouté, and
three inches long, blanch them in boiling four spoonsful of jelly into a stew.pan,
water, and then throw them into cold and reduce them to half; then add the
water; drain and tie them in small bun: yolk of an egg, a little shred parsley, a
dles; split the tips and boil them with bit of butter the size of an egg; mix
the pease, when done make a purée of them all together well and pour it over
thera, and mix it with the root soup, and the chickens; when cold put them in
garnish with the asparagus. Good meat the as pick mould in layers with cocks'-
broth may be used instead of the root combs, kidneys, fillets of chickens dressed
soup.
like the breasts, and put in cold; dis-
ASPICK.*-Take a knuckle of veal, a solve your jelly, fill up the mould with
knuckle of ham, a thick slice of beef, it, and let it cool and set. Turn it out
and if they will not make your jelly stiff as usual.
enough, add two calf's feet, or some AsPick (little) à la moderne. *-Have
Bwards of bacon rasped; put them into a ready eight small timbale moulds, two
saucepan with a pint of rich stock, and inches and a half in diameter, and three
sweat it over a stove till reduced to a high; fill and decorate them as the large
glaze, then moisten it with stock, boil aspick. Turn them out, and place one
and skim it well. Put to it two onions, in the centre of your dish, six round it,
two carrots, salt, parsley, scallions, four and the eighth on that wbich stands in the
cloves, two bay leaves, and a clove of centre. Garoish with a border of jelly,
garlick ; let the whole stew for seven or coloured butter.
hours, then strain of the liquor or con AsPick Sauce.-Infuse chervil, tar-
sommé. Break four eggs into a stewpan, ragon, burnet, garden cress, and mint,
and put to them the consommé when cold, in some collis for about an hour; then
the juice of two lemons, and two spoons- strain, and add to it a spoonfu.of vinegar,
ful of tarragon, and beat it with a whisk garlic, pepper, and salt. Serve it cold in
over the fire till near boiling, and wben a sauce boat.
it does ro, remove your stew-pan to a AUSTRIAN Soup.--Cuta large chicken
6 maller fire, and place fire on the lid for in pieces;, fry it in butter with sweet
half an hour; then pass it through a wet herbs; boil it in good broth, and then roll
napkin doubled. If the jelly is not suf- \ it in crumbs of bread andParmesan cheese;
1
!


BAC
( 35 )
BAC
very hot
colour it with a salamander. Lay thin stir in by degrees the other previously
slices of bread with grated Parmesan boiled ingredients. When about half
cheese on them, then a layer of cabbages cold, strain the whole through a sieve
with more slices of bread; add the broth, and put it in a dish in hot water, over the
and stew till it catches a little at bottom; fire, till the cream is set ; lastly, take it
grate on a little more cheese ; brown it, out, and put it in a cool place till ready
add a little more broth, and serve the to serve.
chicken at the top.
Bacchic Sauce.* -Put a spoonful of
fine oil into a saucepan, with hali a pint
of good stock and a pint of white wine,
B.
boil them together till reduced to nearly
hall; then put in some shallots, garden
BABA-Take three pounds of flour, one cress, tarragon, chervil, parsley, leeks,
quarter of which put apart and mix into &c. all shred 'very fine, season with
dough, with a gill of good yeast and a lit- whole pepper and salt.' Boil up the
tle warm water; cover it close in a stew whole together once; serve with a little
pan and set it by the fire to rise, when cullis. This sauce is good with any meat.
you see the dough rise and nearly ready, BACON to broil. -- Make up a sheet of
form the other parts of the flour in a cira paper into the form of a dripping-pan;
cle on the table, in the centre of which cut your bacon into thin slices, cut off
pat hall an ounce of salt, one ounce of the rind, lay the bacon on the paper,
SUGAT, a pound and a half of butter, and put it upon the gridiron, set over a slow
twelve eggs, with a table-spoonful ol saf- fire, and it will broil cleanly.
froo, (mix the butter and egge well toge Bacon and Cabbages.*-Boil some fine
ther before you put it to the flour); when streaked bacon with a little stock, and the
all is mixed spread it out, and put the ends of eight or ten sausages; boil in the
dought upon it, and knead it in well. same stock some white cabbages for about
When the yeast is nearly mixed in, add two hours, add salt and spices, and serve
two pounds of raisins stoned, a few at a
Place your cablages and,
time, have ready two copper moulds but. sausages alternately round the dish, and
tered, and put in the dough; they must the bacon in the middle.
be only three parts full, and set in a Bacon Cake.*-Cut three-quarters of a
warin place to rise very gently, when pound of streaked bacon in very thin
raised to the top of the mould, bake in a slices, and put them into a stew-pan for
tolerably hot oven, a brick oven is the half an hour over a slow fire; then put a
best.
quartern and a balfof flour on a pie-board;
BiBa.'-Take the fourth part of two make a hole in the middle, and pour into
pouods of flour, lay it on your paste: it the melted fat of the bacon, a little salt,
board or slab, and baving made a hole and some water; knead the paste, and
is the middle of it, put in balí an ounce let it stand an hour to rise; then put in
of yeast, work it up with one hand, the slices of bacon at s:nall distances from
wbilst with the other you pour in warm each other, so as with the paste to forin a
erater; make it into a rather soft paste, cake. Bake it an hour.
put into a wooden bowl, first pricking it Bacon, to dry.-Cut the leg of a young
in a few places, cover it wiib a cloth boz with a piece of the loin, and rub it
and let it stand. When it bas risen well once a day, for tbree days, with
well, take the remainder of the flour, salt petre powdered, and brown sugar;
and spread it on the first made paste; tben saltic well to'look red; let it lie
mix them well together, adding to them for five or six weeks, and then hang it
halt an ounce of salt, six eggs, a pound up to dry.
of fresh batter, hall a pound of stoped Bacon and Eggs.*-Cut a quarter of a
raisins, two ouoces of curranis, balí a pound of streaked bacon into thin slices,
glass of Malaga wine, and a little railron and put them into a stew-pan over a slow
in porder. Work them up togeiber fire, taking care to turn them frequently;
thoroughly, roll it out two or three when sufficiently done, pour the melted
trmes, and then let it stand for six hours; fat of the bacon into a dish, break over it
treo baciog bottered a mould, pour in seven or eight eggs, add two spoonsful of
your preparation and bake it.
gravy, a little salt and pepper, and stew
BACCHIC Cream.* -Put a pint and a the whole over a slow fire: pass a sala-
tall of white wine, with some lemon peel, mander over it, and serve.
Criander seed, a bit of cinnamoni, and Bacon Fruze.-Beat eight eggs into a
three ounces of sugar, into a stew-pan, and batter. a little cream and flour, fry soine
bos them boil a quarter of an hour; then thin slices of bacon, and dip them in it;
et half a tea-spoonful of flour with the lay the bacon in a frying pan, pour a little
gadies of six eggs in another stewpan, and | batter over them; when one side is fried,


BAC
( 36 )
BAL
turn, and pour more batter over them. BACQUILLIOwith herbs.-Soak your
When both sides are of a good colour, lay fish well; then boil and take out all the
them on a dish and serve hot.
bones. Wash and chop small some spi-
Bacon, Gammon, to bake.—Lay it to nach, sorrel, green onions, and parsley;
steep all night in water, scrape it clean, then add fresh butter, essence of ancho.
and stuff it with all manner of sweet vies, cayenne pepper, and plenty of Se-
herbs, as thyme, sage, savory, sweet mar- | ville orange juice. Sweat the herbs down,
joram, penny-royal, strawberry leaves, add the fish, and simmer till tender.
violet leaves, and fennel; chop these BADIANE, Indian.* - Take a pound
small, and mix them with the yolks of of starred anise, pound and inſuse it in
hard eggs, pepper and nutmeg beaten, six quarts of good brandy, for a week,
and boil it until tender. When it is when add to it a pint and a half of water,
cold pare off the under-side, pull off the and distil it. Dissolve seven pounds
skin, season it with pepper and nutmeg, and a half of sugar in seven pints of
and put it in a pie or pasty, with whole water, and addit to the distilled liqueur.
cloves and slices of raw bacon la d over Stir it well, strain and bottle it.
it, and butter; close it, and bake it. This is also called Badiane Cream.
Bacon (to make).*- Rub the fiches Some persons colour it with a little co-
well with common salt, and let them lie chineal, it is then called Oil of Buciane.
80 that the brine mav run from them. BAIN Marie.-A flat vessel, contain-
In about a week rub off all the salt and ing boiling water, meant to hold other
put them into a tub. Then rub into the sauce-pans, either for purposes of cookery
Aitches a pound of saltpetre, pounded and or to keep dishes hot. The advantages
heated; the next day do the same with of preserving the heat of dishes by the
common walt, also heated. Let them lie bain marie is this, that no change is ef-
a week, often rubbing, then turn and rub lected in the flavour of the ingredients.
them; do the same for three weeks or a BAKING.-The following useful ob-
month. At the end of that time dry and servations, written by Mr. Turner,
hang them up for use.
English and French Bread and Biscuit
BACON Omelet.* -Cut some streaky Baker, at the instance of the author of
bacon, which has been boiled for balí ani the Cook's Oracle, 'are printed in tbat
hour, into dice, ard fry it simp'y with a very popular work:--
bit of butter. When it begins to get “Baking is one of the cheapest and
crisp, pour into the frying-pan a dozen most convenient ways of dressing a din.
eggs (previously beaten), stir them well ner in small families; and I may say,
with the bacon, kather up the edges of tbat the oven is often the only kitchen
the omelet, to keep it of a proper thick- a poor man has, if be wishes to enjoy a
pess.
joint of meat at home with his family.
Bacon Tart.-Melt a pound of fat “I do not mean to deny the superior
bacon in a frying-pan, and strain it with excellence of roasting, to baking ; but
the bottoms of two or three artichokes, some joints, when baked, se nearly ap.
two macaroons, and the raw yolks of a proach to the same when roasted, that
couple of eggs; season with salt, pepper, I have known them to be carried to the
beaten cinnamon, and sugar; then set table, and eaten as such with great satis.
it on the fire, stirring it continually with faction.
a spoon, then put it into a patty-pan "Legs and loins of pork; legs of mut-
upon a very thin sheet of paste, bake it ton; fillets of veal; and many other
for half an hour without any covering or joinis, will bake to great advantage iſ
paste, then ice it over with icing made the meat be good, I mean well fed, ra-
of sugar and orange flower water. ther inclined to be fat; if the meat be
Bacon Toast.* -Cut off the ends of a poor, no baker can give satisfaction.
stale brick, and lard the middle with " When baking a joint of poor meat,
streaked bacon; then with a very sharp before it has been half baked, I have seen
knife cut the loaf in slices about a quarter | it start from the bone, and shrivel up
of an inch thick, dip them is egy, and scarcely to be believed.
fry gently in a very hot pan, until “Besides those joints above-mention-
of a gond colour. Serve with clear sauce, ed, I shall enumerate a few other dishes
with a little vinegar and pepper.
which I can particularly recommend.
Bacon Toast.-Cut some thin slices of See Pig, Goose, Buttock of Beef, Ham."
bread about two or three inches long, BALM Wine.-Boil twenty pounds of
cut some streaked bacon in small pieces, lamp sugar in four gallons and a half of
dip them into a raw egg beaten up with water gently for an hour, and put it in a
shred parsley, green onions or shallois, tub to cool. Bruise two ponnds of the
and pepper ; fry over a slow fire and serve tops of green balm, and put them into a
with clear sauce and a little viuegarin it. I barrel with a little new yest, and when


BAR
( 37 )
BAR
the syrup is nearly cold pour it on the six days longer. Dissolve two pounds of
balm. Stir it well together, and let it sugar in a quart of water, add it to the
stand twenty-four hours, stirring fre infusion, and filter for use.
quently; bring it up, and when it has BARBEL Boiled.-Boil them in salt
stood for six weeka, bottle it. Put a lump and water: when sufficiently done, pour
of sugar into each bottle; cork it tight. away part of the water, and put to the
The longer it is kept the better it will rest a pint of red wine, some salt and
be.
vinegar, two onions sliced, a bunch of
BALSAM (Syrup 0).-Put an ounce sweet herbs, some nutmeg, mace, and
of balsam of tolu into a quart of spring the juice of a lemon; boil these well to-
water, and boil them two hours ; add a gether with two or three anchovies, then
pound of white pounded sugar-candy, and put in the fish, simmer a short time, and
boil it balf an hour longer. Take out the serve it wiih the sauce strained over it.
balsam, and strain the syrup twice; when Shrimps or oysters may be added.
cold, bottle it.
BARBEL Broiled.-Do them in white
BAMBOO (English).--Cut the large pepper, with sweet herbs chopped small,
young shoots of elder, take off the outer and buiter.
peel or skin, and lay them in strong salt BARBEL Broiled with Sauce à l'huile.*
and water one night. Dry each piece -Take a barbel ; gut it, scrape off the
separately in a cloth. Have ready a scales, wash it, let it drain; wipe it dry;
pickle made as follows: to a quart of and split it down the back. Then ma-
vinegar put an ounce of white pepper, rinate it in oil, with salt and whole pep.
the same of sliced ginger, a little macé per; broil it whole, being very caretul
and pimento, pour this boiling hot on the not to let it burn. Sprinkle it with oil;
elder shoots, in a stone jar, stop it close, turn it, and take care that the white
and set it by the fire two hours, turning it side is of a nice colour; when it is broiled,
often. If not green when cold, strain off dress it a dish, and garnish with slices of
the liquor, boil, and pour it on as before. lemon (taking out the pips and the white);
BANBURY' Cakes. – Make some and serve with Sauce à l'huile.
dough with two table spoonfuls of thick BARBEL, à court bouillon. – Take
yeast, a gi!l of warm milk, and a pound a good sized barbel and draw it,
of four ; when it has worked a little, mix but not scale it; lay it on a dish and
with it half a pomd of currants washed throw on it vinegar and salt, scalding
and picked, half a pound of candied hot; then put into your fish-pan, white
orange and lemon peel cut small, all. wine, verjuice, salt, pepper, nutmeg,
spice, ginger, and nutmeg, of each a cloves, bay-leaves, onion, lemon or
quirter of an ounce; mix the whole to orange-peel, set it on the fire, and when
gether with half a pound of honey. Put it boils very fast, put in your barbel, and
them into pull paste, cut in an oval form, when boiled enough, take it up and serye
cover and siſt sugar over: bake them a it dry upon a clean napkin; for garnish,
qnarter of an bour in a moderate oven. parsley or garden cresses.
BARBADOES Cream. _Take the BARBEL, Poupeton of:-Scale, bone,
zests of three fine cedrats, two drachins of and skin two or three barbels of a mo-
cinnamon, and two or mace, and put derate size, lay the flesh on a table with
them into three quarts of brandy; close the flesh of a good sized eel, some mush-
the vessel hermetically, and let it infure rooms, parsley, and cives, minced and
for a week, then distil it in an alembic. seasoned with salt, pepper, nutmeg,
Dissolve over the fire three pounds of and sweet basil shred; pound three
sugar in a quart of pure river water, add to or four cloves, with a dozen coriander
it ball a pound of orange Aower water, seeds in a mortar ; then put in the minced
work the mixture, and filter it through a fish, with a good piece of butter, and
straining bag into bottles for use.
pound all together; set these simmering
BARBADOES Water.-Take the outer in milk or cream, and about a quarter of
rind of eight large fiorentine citrons, hall a pound of crumb of bread; beat up in
an ounce of bruised cinnamon, and a galo it the yolks of four eggs when it is thick-
lon nf rectified spirit; distil in the bain ened enough, and let it stand to cool;
marie ; dissolve two pounds of sugar in a then put into a mortar the yolks of four
quart of water; mix it with the distilled raw eggs, and the bread and cream when
kquor ; filter and bottle it for use. it is cold, and pound it well together,
BARBADOES Water (amber-coloured). Then make a rakoût of slices of bai bel as
-Infuse the yellow rind of six bergamots, follows; first peel small mushrooms, cut
hall an ounce of cinnamon, and two some slices of barbel, rub them with
drachms of cloves bruised, for six days melted butter and broil them ; set a
in a gallon of rectified spirit; then add a saucepan over the fire with a piece of
drachm of saffron, and let the whole stand | butter, when it is melted, put in a little
E


BAR
( 38 )
BAR
flour, and brown it; then put in the in an oven, often moving them, and
mushrooms, and let them have two or strewing sugar upon them until they are
three turns; put in a little fish broth to dry.
moisten them, and salt, pepper, and a Barberry Conserve."Put a pound
faggot of sweet herbs. When your bar- of ripe barberries and half an ounce of
bel is broiled, take off the skin, cut the powdered fennel seed into a silver vessel,
flesh into long slices, put them among with a glass of water; boil them three or
the mushrooms in the same pan, with four times, and press the juice through a
tails of cray.fish, and asparagus tops sieve. Replace the vessel on the fire
blanched ; let them simmer over a gentle with the juice, and add to it a pound and
fire. When all is enough, take the fat off a half of sugar, boiled au cassé. Boil
to-
your ragout, and put in some cullis of veal gether a few times, and then pour the
and ham; then take it off the fire, set conserve into cases.
it to cool; rub a saucepan with fresh BARBERRY Conserve.* -Take out the
butter, spread of the farce over it an seeds from a pound and a half of very
inch thick, or more; beat up an egg, and ripe barberries, put some water into a
rub it over it to make the farce lie the deep silver dish or pan, and put in your
smoother, place your ragout in the bot-barberries as you seed them; after this
tom, cover the poupeton with the same boil them with one ounce of powdered
farce, rub it over with beaten eggs, and fennel seed until the barberries are
bake it in an oven, or baking cover, with broken; then squeeze them in a sieve
fire over and under it, when it is baked or through a cloth, to extract the juice
turn it up-side down, make a hole in the from them; clean the vessel in which
middle of the farce, the bigness of a crown you put your barberries at first; and
piece; pour in some callis of cray-fish, put into it the juice just extracted from
and serve it hot.
ibe fruit, and pour on it two pounds
BARBEL Ștewed.--Scale and gut a large of sugar boiled au cassé ; then boil this
barbel, wash it first in vinegar and salt, preparation until the sugar is done to
afterwards in water; put it into a stew- petit cassé; then take it off the fire and
pan, with eel broth sufficient to cover stir it with a spoon until the sugar bub-
it; add some cloves, a bunch of sweet bies up; then pour it into moulds.
herbs, and a bit of cinnamon; let them BARBERRY Drops.-Cut off the black
stew gently till the fish is done, then tops, and roast the fruit before the fire
take it out, thicken the sauce with butter till soft enough to pulp with a silver
and flour, and pour over the fish. spoon through a sieve into a china basin,
BARBEL, to Stew.-Scald and draw the then set the basin in a saucepan of water
barbels, then put some wine, fresh but the size of the top of the basin, and stir
ter, pepper, salt, and a bunch of sweet the barberries till they become thick.
herbs into the stew-pan, and put in the Wben cold, put to every pint, a pound
fish; knead a bit of butter with a little and a half of the best sugar pounded as
flour; and when they are ready, put fine as possible. Beat the fruit and su-
it in to thicken the same, and serve gar together for two hours and a half (or
it up.
more for a large quantity), then drop it
Another way.-Some use no butter, on sheets of white ihick paper. If, when
but otherwise dress them as above; and you drop, it runs, there is not sugar
when they are stewed, they serve them enough, and it will look rough if you put
with a ragout made of mushrooms, truf- too much.
files, morels, artichoke bottoms, fresh BARBERRY Ice.-Put some barber.
butter, pepper and salt, broth made of ries into a pan without water, set it
fish, or juice of onions.
over a gentle fire, stirring them constant-
BARBERRY Biscuits. - Press the ly; when warm, pass them through a
juice through a sieve from two pound: sieve, into a pan, add to the liquor clari.
ol barberries, and mix with it five pounds fied sugar; if loo thick, put a little water,
of sifted sugar; whisk the whites of four but no lemon juice, as the barberries are
eggs and add them to the fruit; pre- sufficiently acid without; then put it into
pare some square paper cases, fill them the sabotiere to congeal.
with the jam, make them quite smooth, BARBERRY Ice Cream.- Pat a large
Jay them on sieves, and put them into a spoonful of barberry jam into a pint of
stuve, and let them remain six or eight cream; add the juice of a lemon and a
days. When perlectly dry, take away little cochineal; stir it well, and finish as
the papers : keep them in a dry place. directed, see Ice.
BARBERRIES, to Candy.- Take the BARBERRY Ice (Water). --Mix one
barberries out of the preserve, and wash spoonful of barberry jam with the juice
off the syrup in warm water; then sit of a lenion, a pint of water, and a little
over them some fine sugar, and set them cochineal; pass it through a sieve and


BAR
( 39 )
BAR
!
freeze it; take care that it is thick and stirring it well with a wooden spoon,
smooth before you put in moulds. then pour your marmalade into pots.
BARBERRY Jelly.-Pick a pint of bar. BARBERRY Pastile.-Dissolve balf an,
berries, and put them into a stew-pan ounce of gum-dragon in a glass of water,
with boiling water, cover it close and let strain it in a cloth or bag, and put it into.
it stand till nearly cold. Set on the fire a mortar, with a spoonful of barberry
somne clarified sugar with a little water, marmalade; mix it well, and add as.
(making a quart together;) when it be much powder sugar as will make it into a
gins to boil, skim it well, put in the bar- malleable paste ; you may also put in a
berries, let them boil an hour; squeeze little cochineal dissolved ; form it into
the juice of three lemons through a what shapes you please.
sieve into a basin, to this, pass the liquor BARBERRY Pickle.Bruise and strain
from the barberries, and then the isin- ripe barberries, and to a pint of juice put
glass.
three pints of vinegar, a quarter of a
BARBERRY Jelly;* - Take some very pound of loaf sugar, an ounce of salt, and
ripe barberries (what quantity you a quarter of an ounce of pounded ginger.
please, and before yo! seed them take Boil all together, skim it clean, and pour
two thirds of their weight in sugar. Boil it while boiling into jars in which have
yonr sugar au perlé, then put your bar- been put bunches of ripe barberries.
berries into it, and give the whole a few When cold, add a little bruised cochineal.
boilings, then pars it through a silk sieve | Tie them close.
into a pan, pressing the barberries with a BARBERRIES preserved in Bunches.
spoon to extract as much juice as possi. Choose those barberries wbich have the
ble from them; this done, put it again largest seeds, which may be extracted
over the fire, and when you perceive it carefully with the nib of a pen. Weigh
begins to form the scuor, take it off and your fruit, and mix it with an equal
pour it into pots.
weight of sngar boiled to petit boulé ; boil
BARBERRY Marchpane. *-Take three them together two or three times, and
pounds of sweet almonds, two pounds skim it. Set it aside in an earthen ves-
and a half of sugar, and a pound of bar- sel until the next day, when it may be
berries ; pound the almonds to a paste, put in pots and covered.
mix them with the sugar boiled to petit BARBERRIES Stewed. Take large and
boulé, and then add the juice of the bar- ripe barberries of a fine red colour, and
berries strained; stir them together well, pick them. Boil sugar to la plume, and
and place them on hot ashes, stirring then throw in your barberries, and do
them continually until the paste is form- them together seven or eight times.
ed; then put it on a table sprinkled with Skim, and put it in pots.
sugar and let it cool; spread it out about BABBERRY Syrup.- Pick the barber-
the thickness of a crown piece, cut it ries, boil and pulp them, then strain
isto various forms, place them on sheets them, and clarify the juice; theo boil
of paper, and bake them in a moderate it up with as many pounds of fine sugar
oven and glaze them. You may use any into a syrup, and if that does not make
other fruit you think proper.
it thick enough, add more sugar.
BARBERRY Marmalade.* Take three BARBERRY Wafers.-Press out the
1 pounds of very ripe barberries, the same juice from as many barberries as you
quantity of sngar, and a pound of water : may require, and mix it with powder
pat the water into a deep broad silver or sugar, and the white of one egg, and stir
copper pan, and as you take the seeds out it up with a wooden or silver spoon, to a
of the barberries, throw the latter into fine paste. Lay a sbeet of wafer paper
water, then give them a few boilings over on a baking plate, and spread your paste
the fire: after this put them into a sieve, over it very ihin with a knife ; cut it into
and braise them to extract the pulp, twelve pieces, and put them round a
which mast again be put over the fire stick (the paste upwards) in a hot stove
until tbe moisture has entirely evapo- to curl ; when half curled, take them off
rated. This done, if the pan in which carefully, and set them "pendways in a
you put your barberries at first was of sieve ; let them stand for a whole day in
copper, pour the pulp which was extract a hot stove.
ed from the fruit into an earthen vessel BARBERRY Water. --Put two large
to prevent the acid of the fruit when spoonfuls of barberry jam, the juice of
beaved from acting on the copper; but two lemons and a gill of syrup in a basin,
il your vessel was of silver, you may and dilute it with water; add a little
salely pat your pulp into it when heated, cochineal,
and if not rich enougli, more
then pour upon the pulp the sugar, which syrup; strain it through a fine sieve.
must be previously clarified and boiled 'BARLEY Broth.-Chop a leg of beef
es casse ; give the whole a few boilings, I in pieces, boil it in three gallons of water,


BAR
( 40 )
BAR
use.
with a carrot and a crust of bread, till | butter a dish, and put it in. It will take
reduced to hall; then strain il ott and as long baking as a venison pasty.
put it into the pot again with half a Barley Pearl) Pudding.--- Get a
pound of barley, four or five beads of ce pound of pearl barley, wash it clean, put
lery cut small, a bunch of sweet herbs, io it three quarts of new milk, and half
an onion, a little chopped parsley, and á a pound of double refined sugar, a nut-
few marigolds. Let it boil an hour. Take meg grated; then put it into a deep pan,
an old cock or large fowl and put it into and bake it. Take it out of the oven,
the pot, boil till the broth is quite good. beat up six eggs, mix all well together,
Season with salt, take out the onion and butter a dish, pour it in, bake it again as
herbs, and serve it. The fowl may be hour, and it will be excellent.
omitted.
BARLEY Soup.-Wash your barley well
BARLEY Cream.-Boil a small quantity in warm water, then boil it in good broth
of pearl barley in milk and water, till slowly, addirig a little butter; give it sub-
tender, strain off the liquor, and put the stance with either cray-fish cullis à la
barley into a quart of cream, to boil a Reine, or any other, or without any, if
little. Then take the whites of five eggs you like it better plain.
and the yolk of one, beat them with one BARLEY Sugar. --Clarify two pounds
spoonful of flour, and two of orange flower of sugar, and boil it to caramel height, in
water. Take the cream from the fire, a deep copper vessel with a lip; pour it
mix the eggs in by degrees, and set it in straight lines about an inch thick, on a
over the fire again to thicken. Sweeten marble slab previously rubbed with but-
it, and pour into cups or glasses for ter. Whilst hot, take each end of the
strips of sugar and twist it; when cold
BARLEY Gruel.-Take three ounces cut it into proper lengths and put them
of pearl barley, of which make a quart of by in glasses. They must be kept in a
barley-water; if it be not white, 'shilt it dry place.
once or twice; put in two ounces of cur BARLEY Sugar Drops.-Proceed as for
rants clean picked and wasbed, and when barley sugar. Have ready a large sheet
they are plumped, pour out the gruel of white paper, covered with a smooth
and let it cool a litile; then put in the layer of sifted sugar. Pour out the boiled
yolks of three eggs well beaten, half a sugar in drops the size of a shilling; when
pint of white wine, and of new thick cold, cold them separately in paper, a few
cream half a pint, and lemon peel; then drops of the essence of ginger or lemon
sweeten with finé sugar to your taste; will improve the flavour.
stir it gently over the fire, until it is thick BARLEY Syrup.-Make of a pound of
as cream.
barley three quarts of barley water;
Barley Posset. - Boil a pound of strain out the barley, and put to the wa-
French barley in three quarts of milk; ter a handful of scabious, tormentil, bys.
when boiled enough, put in three quarts sop, agrimony, horehound, maiden hair,
of cream, some cinnamon and mace, sanicle, betony, burage,bugloss, rosemary,
sweeten it with sugar; let it stand until marigolds, sage, violets, and cowslips, of
it is but just warm, then put in a quart each a pint, when picked; a pound oi sun
of white-wine, froth it up; to be eaten raising stoned, half a pound of figs cut, a
either with a spoon, or press out the quarter of a pound of dates stoned ; hall a
liquor to drink.
ponnd of green liqnorice, carraway, fennel
BARLEY Pudding.*-Take a pound of and aniseed, of each one vunce, harts-
pearl-barley well washed, three quarts born, ivy, elecampane roots, of each an
of new milk, one quart of cream, and half ounce; the roots of fennel, asparagus,
a pound of double refined sugar, a grated couchgrass, polipodium, and oak parsley,
nutmeg, and some salt; mix them well of each a handful: clean, bruise the
together, then put them into a deep pan, seeds, slice the roots, and put all inte
and bake it ; then take it out of the oven, the bariey water, cover close, and boil
and put into it six eggs well beaten, six gently for twelve hours; then strain and
ounces of beef marrow, and a quarter of press out the juice, and let it stand twen-
'a pound of grated bread; mix all well ty-four hours; when clear, add to it rose,
together, then put it into another pan, water and hyssop, half a pint of each, and
bake it again, and it will be excellent. a pint of clarified juice of coltsfoot, a
BARLEY (French) Pudding.-Put to a drachm of saffron, three pints of the best
quart of cream, six eggs well beaten, honey, and as many pounds of sugar as
half the whites, sweeten to your palate, a quarts of liquor, boil this an hour and
Jittle orange flower water, or rose water, a hall, keeping it clean scummed, then
and a pound of melted butter; then put bottle it, cork it well, and put by for use.
in six handſuls of French barley that has BARLEY Water. -Put a quarter of a
previously been boiled tender in milk, pound of pearl-barley into two quarts of


BEA
BEA
( 41 )
water, let it boil, skim it very clean, boil into your table-dish, lay the beans on it,
half away, and strain it off. Sweeten and garnish them with chopped parsley
according to taste, and put in two glasses laid round like a cord; heat the dish and
of white wine, or some lemon juice. serve,
Drink it warm.
Beans Boiled.-Boil them in water,
BARLEY Wine.--Boil half a pound of with plenty of salt in it, till tender,
French barley in three waters, save about Boil and chop parsley, put it into melted
three pincs of the last water, and mix it butter, and serve it as sauce.
with a quart of white wine, balf a pint of Another way.-Boil in salt and water
borage water, as much clary water, a lite with a bunch of savory; drain, and then
tle red rose water, the juice of five or six | put them into a stew pan with five spoon-
lemons, three quarters of a pound of fuls of sauce tournée reduced, the yolks
sugar, the rind of a lemon. Sirain and of three eggs and a little salt, add a piece
bottle it up:
of fresh butter, and stir it constantly till
BASIL Vinegar or Wine-Fill a wide of a proper thickness.
mouthed bottle with fresh green leaves of BEAN Bread.-18 made in the game
Basil, and cover them with vinegar or way as almond bread; leave out the musk
wine, and let them steep for ten days; if or ambergris, if you please.
you wish a very strong essence, strain Bean Cakes. Take an equal quantity
the liquor, put it on some fresh leaves, of fine sugar and blanched almonds cut in
and lei it steep fourteen days longer. slips lengthways; slice some preserved
BATH Buns.-Rub together, with the orange, lemon, and citron peel; beat the
hand, one pound of fine flour and half a white of an egg to a froth with a little
pound of butter; beat six eggs, and add orange flower water; put as much of it
them to the flour with a table spoonful of into the sugar as will just wet it; and
good yeast. Mix them altogether with with the point of a knife, build up your
half a tea cup fullof milk; set it in a warm almonds, piling it round as high as you
place for an hour; mix in six ounces of cen upon a wafer; put some ambergris
siſted sugar, and a few carraway seeds. also to your sugar, and bake them.
Mould them into buns with a table spoon Beans à la Crême.- Are done in the
on a baking plate ; throw six or eight car same way as à la Macedoine, omitting the
raway comfits on each, and bake them in artichokes and wine; but when stewed,
a hot oren about ten minutes. These thicken with cream and yolks of eggs.
quantities should make eighteen buns, BEANS à la Macédoine.-Shred some
BATTER for Fish, Meat, Fritters, parsley, green onione, mushrooms, and
&c.-Prepare it with fine flour, salt, a bavory, and put them into a stewpan
little oil, beer, vinegar, or white wine and with a bit of butter rolled in flour;
the whites of eggs beat up; when of a pro-moisten with stock and white wine; let
per thickness it will drop out of the spoon it boil over a slow fire: then put in three
about the size of a nutmeg at once. Fry artichoke bottoms, previously blanched
in oil or bog's-lard.
in boiling water, and cut in small squares,
Batter Pudding.-Take six spoonſuls with a quartern of young garden beans,
of flour, put them in astewpan with about the skins off, and parboiled; stew them,
a tea spoonful of salt and half a nutmeg season with salt and pepper, take out the
grated ; mix this up with about a pint herbs, and serve the beans with the
and a half of new milk; beat up six eggs
sauce thick.
in a basin and stir them wellinto the bat Beans with Parsnips.-Take two large
ter; butter a basin or mould well, pour parsnips, scrape them clean, and boil
it in, tie it tight with a cloth, and boil then in water. When tender take them
it two hours and a half; serve with up, scrape all the soft into a sauce-pan,
wine sauce. This pudding may also be add to thenı four spoonsful of cream, a
baked, for which three quarters of an piece of butter the size of an hen's egg,
bour are sufficient. Currants or stoned chop them in a sauce-pan well; and
raisins may be added.
when they are quite thick, heap them up
BATTER Pudding without Eggs:-Mix in the middle of the dish, and a ragout
six spoonsful or four with a small por- of beans all round.
tion of a quart of milk; and when smooth BEANS à la Poulette. -Pat them into
add the remainder of the milk, a tea a stewpan with some butter, parsley,
spoonful of salt, two tea-spoonsful of green onions and a little savory, shake
grated ginger, and two of tincture of saf. them over the fire, add a little four, a
fron; stir all together well, and boil it lump of sugar and a little stock. When
an hour. Fruit may be added or not. done put in the yolks of three eggs, beat
BEANS à l'Anglaise.* -Cut, wash, up with a little milk.
and boil the beans, and then throw them BEANS (Purée of white).-Chop some
into a cullender. Put a piece of butter I onions, and fry them lightly in a little
E 3


BEA
( 42 )
BEA
butter and Aour, and moisten with a them in a saucepan with some butter,
spoonful or two of broth. Let the over a stove; when they begin to brown
onions be thoroughly done; boil the add some espagnole, or a pinch of flour ;
beans in this for half an hour, season as soon as the onions and flour are suf-
them well without any pepper, and strain ficiently brown, moisten them with a
them through a tammy: Reduce the ladleful of good gravy, season with salt
purée over a brisk fire, take off the white and whole pepper; reduce this sauce,
scum, and before you serve refine it with and having boiled the beans put them
a bit of fresh butter and two spoonfuls into it, and simmer all together.
of thick cream: garnish with fried crusts Beans (French) en Buisson.*-Choose
of bread. This may be made brown by your beanis as near of a size as you can;
frying the onions a deep colour, and split, wash, and boil them as usual ;
moistening them with espagnole or veal when done, put them into cold water,
gravy.
and as soon as your beans are cold,
Beay Tansey.-- Take two quarts of drain them in a cullender, then dry them
beans, blanch and beat them very fine in a napkin ; toss them up with some
in a mortar; season with pepper, salt oil, vinegar, salt, mignonette, shred
and mace; then put in the yolks of six parsley and shallot. Dress the beans in
eggs, and a quarter of a pound of butter, à croustade, in the same way as Aspara-
a pint of cream, balf a pint of sack, and gus en Croustade.
sweeten according to your taste. Soak BEANS (French) to keep.* — Gather
four Naples biscuits in half a pint of them as for daily use, and string them ;
milk, mix them with the other ingre- put them into betiles, if large,
them;
dients, half a pint of the juice of spinach, shake the bottles that the beans may
with two or three sprigs of tansey beat fall close, and proceed as with Windsor
with it. Butter a pan, and bake it, then beans. White Beuns are done in the
turn it on a dish, and stick it all over same way, but they must not be gathep-
with candied citron and orange peel cut ed until the shell has turned yellowish;
small. Garnish with Seville orange. these must be two hours in the bain
Bean Tarts.-Make a puff paste, and marie. One hour is enough for the
put into your patty-pans; then boil green.
green beans, blanch them, and put into BEANS (French) to keep.-Gather
ibe paste a layer of beans, and a layer of them on a dry day, and lay them in the
various sweetmeats, but no quinces, sun. Keep them in a dry place in papers;
strewing a little loaf sugar between each before you use them, put them in warm
layer; put in some juice of lemon, also water.
some marrow seasoned with salt, cloves, Beans (French) Liés.*-Scald your
mace, nutmeg, candied lemon or orange beans, drain and cool them; put into a
peel; cover the patties, make a small saucepan two ounces of butter and some
hole at top, and put in a little lemon- sweet herbs chopped fine. When the
juice; then bake them, and when taken butter is hot, add two spoonsful of flour,
out of the oven, put in some wbite wine a glass of stock, a little salt and pepper;
thickened with the yolk of an egg, and as soon as the sauce boils, put in the
a bit of butter. To be eaten hot. beans, and toss them up; just before you
Beans (French) en Allumette. Wash, serve them thicken it with the yolks of
pick, and blanch sour beans; throw them two egks. You may add lemon juice if
into cold water;cut off the ends, and finish you think proper.
boiling them with a little brandy; drain, Beans (French) à la Lionaise.* -Cut
then dip in batter, and fry them of a some onions in slices, and fry them of
light colour; whilst hot sprinkle sugar a good colour in oil; add to them some
over and glaze them.
French beans previously boiled in salt
Beans (French) in Black Butter.* - water with shred parsley, salt, and per-
When the beans are scalded, drain them per; toss them up with the onions.
well; season them with salt and pepper, Place them in your dish; heat some
and having placed them in your dish, vinegar in the fryilig-pan, and pouritoser
pour some black butter (see BLACK them.
BUTTER) over them., and serve.
Beans (French) à la Maitre d'Hôtel.
Another way.* -Having well-drained - Prepare your beans as for boiling; put
the beans, colour some butter in a stew- into a stew pan a piece of butter, shred
pan, and then toss up your beans in it, parsley, and green onions; when the
over a large fire; season, and then butler is melted, add the French beans,
place them in a dish for table; add a turn them a few times over the fire,
little vinegar.
shake in some flour, and moisten with a
Beans (French) à la Bretonne. little good stock, well seasoned; boil till
Cut an onion or two into dice, and put the sauce is consumed; theu put in the


BEA
( 43 )
BEA
serve.
yolks of three eggs, beat up with some a saucepan with four spoonsful of water,
milk; and, lastly, add a little vinegar ur two of wine, one of catsup, the same
verjuice. Cullis or veal gravy may be of mushroom pickle, a bit of butter
used instead of the eggs.
rolled in flour, and a little pepper :
BEANS (French) pickled.-Lay them in cover it close, and stew it gently; when
salt and water for nine days, then add a tender, place it in the table dish, fill it
little vinegar, and boil them in the li- with the mashed rools, and put round
quor ; when they become green, drain, it the ragout of beans as above, and
wipe them dry, and put the beans into a serve it hot. The liquor the cabbage
jar. Boil some vinegar, ginger, mace, was boiled in may be added.
pepper, cloves, and mustard-seed, ali BEANS (French) Ragoûl, will Force-
bruised, and, while bot, pour it on the meat.- Make a ragoût of French beans,
beans. Cover them close when cold. as directed, à l'Anglaise; mash two
Beans (French) a la Provençale.--Boil large well-boiled carrots, season them
your beans in salt and water, drain and with pepper and salt; mix with them a
lay them on the fire in a stewpan until piece of butter and the yolks of two eggs;
perfectly dryand hot. Squeeze two small put this into a dish, form it according to
pieces of garlick on the dresser with a your fancy, bake it for a quarter of an
wooden spoon, mixed with a little fresh hour in a quick oven ; when done, clean
butter; put this and a quarter of a pound your dish, pour the ragout round, and
of botter to the beans, and stir it well till
properly combined. Mix some parsley, Beans (French) Ragoût, with Par-
shalots, and green onions, chopped fine, snips.-Boil two large parsnips till quite
and a little olive oil. Keep stirring, sea- tender, then scrape them into a sauce-
son it well, and add the juice of a lemon. pan, adding four spoonsful of cream, a
Serve it very hot.
piece of hutter the size of an egg ; mash
Beans (French) Ragott of:--Do not all together well, and when quite thick,
split, but cut your beans in two, fry and put it into a dish with the ragout of
drain them: shake over a little flour. | French beans round.
Put to them some good gravy, an onion, Beans (French) Ragoût, with Potuba
a little pounded cloves, cayenne, and toes.-Boil two pounds of potatoes tho-
salt; some ketchup; boil them together, roughly, peel, and put them into a
shaking it. Take out the onion, and saucepan with half a pint of milk, a little
serve hot.
salt, and a quarter of a pound of butter;
LEANS (French) Ragoat of, d l An- stir it constantly; when it becomes só
glaise.-Take a quarter of a peck of thick that the spoon will hardly move,
beans, string and cut them across, but butter an earthen disin, and put in the
do not split them, lay them in sali and potatoes; flour and pour melted butter
water a short time, and then dry them and bread-crumbs over; set it in a
thoroughly in a coarse cloth. Fry them Dutch-oven, and when brown, place it
of a nice brown, and having poured off in a dish very carefully, and serve with
all tbe fat, put in a quarter of a pint of the ragout of beans round it.
bot water, stir it and let it boil; then Beans (French) Salad.* -Boil them
add a quarter of a pound of fresh butler simply, drain, and let them cool; put
rolled in flour, two spoonsful of catsup, them in a dish, and garnish with par.
one of unushroom pickle, four of white, bley, pimpernel, and tarragon. Dress
an onion stuck with six cloves, pounded like other salads.
mace, balfa nutmeg grated, pepper and Beans (French) with Wine.*-Brown
salt; stir all together well, throw in the some sliced onions in butter, and mix
beans, shake them about a ninute or with them some French beans, balled
two, take out the onion, and dish the and drained as usual, add wine, and sea-
beans with the sauce. Garnish as you son them with pepper and salt.
please.
Beans (Garden) preserved.*-Shellthe
BEANS (French) Ragoût, with Cab. beans when they are about half an inch
hage --Choose a nice close cabbage, and long, and blanch them, put them into
having cleaned and trimmed it, parboil, bottles with a bunch of savory in each,
and take out great part of the middle, close the bottles bermetically, and pro-
which must be chopped very small with ceed according to the directions for pre-
a few boiled French beans, a carrot, and serving asparagus. Leave them in the
a turnip, also boiled; mash altogether, bain marie one hour and a hall. If you
season them with pepper, salt, and nut wish to preserve them in their coair,
meg, and stew them a few minutes with take care to put them into bottles the
some butter, stirring all the time. In moment they are shelled, as they change
the mean while tie up the cabbage that colour so quickly. An hour in the bain
it say not fall to pieces, and put it into marie is sutficient for these.


BEE
( 44 )
BEE
BEAN (green) Pudding. - Boil and cular tradesman. To suck it is recom-
blanch old beans, beat them in a mortar, mended to bear their wits about them to
with very little pepper and salt, some the shambles, for that shopkeeper that
cream, and the yolk of an egg: A little cannot secure a constant customer, ac-
spinach juice to colour it. Boil in a basin cording to the moral usages of a market
that will just hold it an hour; pour par. is less regardful of his reputation, and
sley and butter over. Serve bacon to eat there is a general feeling of exultation
with it.
amongst the shopkeepers in a market-
BEANS (White Kidney) with Gravy.* - place, when one of these shamble-hunt-
Boil and drain your beans; make a lighting providers gets himself outwitted.
roux, and mix it with some gravy, salt, He must be cunning indeed who is a
pepper, and a little vinegar; throw the match for the market-folks.
beans into the sauce, and serve hot, The vigilance of three senses is ne-
BECCAFICOS.* — These birds are cessary to these perambulating pur-
roasted, covered with bacon, and toast veyors, the sight, the touch, and the
put under. Baste, while roasting, with smell; although the skilful provider will
ſard, and serve with a sprinkling of lemon depend alone upon the eye, as prime
or verjuice.
meat bears its sterling character on the
BECHAMELLE.* - Reduce some surface.
eauce tournée over a good fire, moisten True well-fed beef may be known at
with chicken broth or consommć, con once to the skilful eye, by the texture
stantly stirring to prevent its catching; and colour: the lean will exhibit an open
when of the proper consistence, add two grain of a deep coral red, and the fat will
glasses of boiling cream, continue stir, appear of an healthy, oily smoothnese,
riny; pass it through a hair sieve, and inclining to white rather than yellow.
serve.
The suet firm and white. Yellow fat is
BECHAMELLE Cake. - Boil a pint of generally a sufficient test of interior beef,
cream with a ſew pounded sweet al. though it is a common error to suppose
monds and a little coriander seed, then the yellow tinge is a certain sign of the
strain it; use to it about a pound of flour, beast having been fed on oil-cake. Oxen
three eggs, and about as much butter as fatted for slaughter on corn and turnips,
will make it into a paste, finish like all will when killed frequently exhibit yel-
other paste, and make into cakes, what low fat.
shape or size you please.
Heiter-beef of prime quality is scarcely
BECHAMELLE, Petits Pates of.-Roll inicior to ox-beef: the texture of the
out some pufi-paste, and line with is lean, however, is of a closer grain, of a
some small custard moulds, fill them paler coral red, and the fat wbiter than
up with paste, and bake in a hot oven; ihat of ox beef.
then roll out some more paste for the Cow-beef is also distinguished from
lids, and with a paste-cutter, rather that of the ox, by the same characteris-
larger than your moulds, cut out an tics, only that in proportion to its greater
equal number of pieces, dorez them, put age, its texture will be still closer, the
a little lozenge on the top of each, and filesh more coarse to the sight, and harder
bake them. When these are done, take to the touchi.
the croustades, trim and dorez them It has been a practice amongst a many
lightly, and baving, dried them in the farmers to feed oxen and calves on oil
oven, fill them with bechamelle.
cake, though by no means so prevalent
BECAAMELLE Sauce.* -Put into a stew. now as at that period when, a few years
pan bome veal and ham cut into dice. ago, experimental agriculturists sought
carrots, cloves, onions, laurel leaves, to improve nature, by crossing her in all
shallots, parsley, and scallions, all chop- her operations, until he that had bred
ped small; pepper, grated nutmeg, a the most perfect monster obtained the
little salt and butter, a little velouté and greatest prize. That much new and use-
consonomé. Reduce it to half, and then ful light has been thrown upon the sub-
put in some cream : mix it well with your ject of breeding and feeding, is generally
sauce.
Boil all together over a quick acknowledged, to the credit of many
fire, shaking it constantly, for an hour; scientific gentlemen, who have devoted
if thick enouglı, strain it through a sieve their time and fortune to tbese pursuits;
BEEF.* – To secure prime beef or any but the artificial means resorted to, to
other butchers' meat of superior quality, eflect these ends, if pushed a little fur-
for the larder, it is indispensable to deal ther, would have excluded wholesome
with a reputable butcher, as he will beef and muttor from the larder.
neither purchase nor kill inſerior stock. The best beeſ, and that which is sought
Certain economical caterers, however, by the most reputable butchers, is that
will not confine themselves to any parti- oi the Scotch caitle, which, arriving from


BEE
BEE
( 45 )
the porth, is fed in English pastures. / with two or three sheets of foolscap paper
Many counties feed this stock, but Nor-let it bake four or five hours in a mode-
folk has the preference, where the far rately beated oven.
greater number are fed.
BEEF Baked like Red Deer to be eaten
Heifers are usually fit for the slaughter cold.-Çut buttock of beef long ways with
froin two to three years old.
the grain, beat it well with a rolling pin,
The ox is slaughtered from three to and broil it; when it is cald, lard it, and
five years old.
marinate it in wine vinegar, salt, pepper,
The Devon and Hereford breed, afford cloves, inace, and two or three bay
prime beef, to which the Lincolnshire leaves, for two or three days; then bake
breed is generally not to be compared. it in rye paste; let it stand till it is cold;
The Sussex ox is not uncommonly then fill it up with butter ; let it stand for
slaughtered at seven years, being pre-
a fortnight before it is eaten.
viously worked at the plough.
Beer Bouilli.* -Take a rump of beef,
With regard to artificial feeding, or part of one; bone and tie it together
whether on oil.cake or other nutriment, in a neat form, and put it into a pot, with
to increase the flesh of animals for the any odd bits of butcher's meat you may
slaugbter, the result is held to be, that bappen to have in the house, either beel,
though generally the lean of fat animals veal, or mutton; you may add, also, the
is the most tender and palatable, yet bones, feet, and necks of poultry or game,
that this is not so much the case when the meat of which has been taken for
the fat is rapidly produced by artificial other dishes ; place your pot on a mode-
management in the feeding. (See the rate fire, not quite full of water, and
articles MUTTON, Pork, &c.)
skim gently. When it has boiled a short
Beer à l'Anglaise. --Take a rump of time, put in some salt, turnips, six car.
beel, or any piece you like better of the rots, and six onions, into one of which
same size; tie it up neatly with pack you should stick three cloves; add a
thread, and put it into a stew pan with bunch of Jeeks. Let the whole boil
two or three carrots, a parsnip, three or gently, till the beef is perfectly done;
four onions, a bunch of parsley and green then take it out, and serve it up either
onions, a clove of garlic, a bay leaf, thyme, with fresh parsley, with a sauce, or with
and basil; moisten with some stock or onions or ciher vegetables.
water, season, and let the beef stew gently Beef (Boiled) to eat cold.-Slice your
till half done, then put in a few small beef as thin as possible, and also an
cabbages, prepared in the following man- onion or shalot; then squeeze on it the
Der; boil a large cabbage, and having juice of a lemon or two, and beat all to-
squeezed it perfectly dry, take off the gether between two plates; when it is
leaves one by one, and put within each well beaten, and tastes sharp of the
leaf a little veal or other forcemeat, lemon, put it into a deep dish, pick out
surrounding it with three or four more of the onion, and pour oil on it, shred some
the leaves, in such a manner as to form parsley and strew over it, and garnish it
littie cabbages, something larger than an with lemon, and serve.
egr; tie these with packthread, and let Beer Boiled with sweet Herbs.*-Line
them be stewed with the beer. When the bottom of a dish with butter, sweet
the whole is done, clean away the outside herbs chopped, and bread grated fine,
loose fat, and put your beef in a dish, cut put upon this your heef, cut as small as
the little cabbages in hall, and place them possible, cover it with sweet herbs, pieces
round the dish, with the cut side outward. of butter, and hread grated fine, let it cook
Take a little of the stew, strain it through over a gentle fire, put fire also on the lid
a sieve, and having skimmed off the fat, of your saucepan, when the beef is com-
add a little cullis to thicken it. Reduce pletely browned, serve it. You may add
this over the fire to the consistence of a pickled gherkins or capers.
Kauce, serving it over the meat and cab Beer Brains. *—Put the brains into
bages.
tepid water to cleanse them from the
Bexr Amourettes in Marinade.-Beef blood, and to take off the thin skin which
amoureties are prepared and dressed covers them; take them out and put
exactly the same as beef brains; when them into more tepid water; afterwards
they are done, let them drain, then cut put them into boiling water to blanch
them into equal lengths, and fry them in them; when they have been a few minutes
batter.
in the boiling water take them out, and
BEEF Baked.-Let a buttock of beef put them into fresh water; cook them
which has been in salt about a week, be in a proper quantity of water, with the
weli washed and put
into an earthen pan, juice of a lemon, an onion cut in slices,
with a pint of water; cover the pan tight some parsley, and some bay leaves.


BEE
( 46 )
BEE
BEEP Brains en Sauce Aurora.* _Well Beer Brains à la Poulette. *-Well
wash four beef brains, blanch them, and wash some brains, blanch them, and cook
cook thein in a marinade of white wine ;. them in a marinade of white wine, then
when they are done, divide them into make boiling hot a reduced German
sixteen pieces, splitting each half brain sauce, adding some mushrooms, some
through the middle; dress them on a parsley, and a quarter of a pound of but-
dish in the form of a crown, and serve ter, the juice of a lemon, some whole
with Aurora sauce.
pepper, stirring it well to keep it from
Beep Brains au Beurre Noir.*-Well oiling, sauce the brains with this prepar-
wash your brains to cleanse them from ation, and serve very hot,
the blood, the skin, and fibres, that are Beef Brains à la Poulette.*_Put
about the brains ; then put them into some brains into a stew-pan, with a suf-
lukewarm water to soak for two hours; ficient quantity of butter; sprinkle in a
after which put them into a stewpan be little flour, moisten with a little water,
tween slices of bacon, with bay leaves, add some small onions, champignons, and
sliced onions, carrots, parsley, scallion, a a bunch of sweet herbs; season according
glass of white wine, and some stock; let to taste, and let it cook over a gentle fire;
the whole simmer for half an hour; drain when ready to serve, thicken with the
them, and serve with black butter, poured yolks of eggs beat up with the juice of a
all over, and fried parsley in the middle. lemon.
BEEF Brains au Beurre Noir.*-Cook Beer Brains au Soleil.*_Well wash
some brains in a marinade, then leave your brains, blanch them and cook them
them to drain; serve them on a dish in a marinade of white wine. Then cut
with a sauce uu beurre noir, and garnish them in talves, put them in a dish, sauce
with fried parsley.
and mash them with a good German
Brains may be served with any sauce sauce, well reduced, and add a little of
you please.
the marinade, and a few sweet herbs, à
Beer Brains Fried. -Let your brains papillotes. When the brains are cold,
be properly
marinated, then leave them egg and bread them; then fry them
to drain, make a preparation with warm when fried, arrange them on a dish in
water, a little butter and salt, some flour, form of a crown, and serve with clear
a spoonful of oil, and the whites of eggs aspic sauce.
whipped to snow, mix all together to the Beep; la Braise.-Take two or three
consistence of batter, dip your brains ribs of beef, cut away only the files by
into this batter, and then try them a nice part that is next the chine, and take.
brown colour, when fried let them away all the fat, lard it with pretty large
drain on a dry cloth; garnish with fried laidons of bacon, seasoned with spices,
parsley,
sweet herbs, parsley, young onions, a
Beef Brains en Marinade."-Well crash small quantity of mushrooms, and trul
your brains, scald them, and put them fles, shred very small. Having larded
into a marinade; then make some batter, the beef, tie it into a neat form with
dip your brains into it, and then iry packthread, and put it into a stew-pan,
thera, taking care that the batter is not having previously lined the bottom of
too hot. If it so happens that you wish the stew-pan with thin slices of fat ba-
to fry brains which have been previously con, and over them lay slices of lean
dressed, you must cut them in pieces, beef about an inch thick, beaten well
season them with salt and pepper, then and seasoned with
spice, sweet herus,
put them into just suficieni vinegar to onions, lemon peel, bay leaves, salt and
cover them; £iterwards drain them, put pepper ; then put in your beef, laying
them into batter and fry them,
the fleshy side downwards that it may
Beer Brains en Matelotte.*--Have take the better relish of the seasoning;
ready a little Spanish sauce, add to it a then season the upper part as you did
glass of red or white wine, some small the lower, and lay over it slices of beef,
onions browned in butter, and some and over them slices of bacon, as you
mushrooms, then cut your brains into | did at the bottom; then cover the stew-
pieces, and put them into this prepara- pan and close it well all round the edge
tion, give it a single boil, and then serve. of the cover with paste; then put fire on
Garnish with artichoke bottoms, cray- the cover of your stew-pan as well as
fish, crusts of bread, and sweetbreads. under. When the beef is sufficiently
Beer Brains à la sauce piquante.* stewed take it up, and let it drain a little,
Prepare and dress your brains the same then lay it in a dish, and pour the fol-
as for Brains du beurre noir. Drain lowing ragout upon it.
them, put them on a dish, and pour a While your beer is stewing make a
sauce piquante all over them.
ragout as follows. Take veal sweet-


В Е Е
( 47 )
BEE
breads, livers of capons, mushrooms, the under part of a rump of beef, cut it
truffles, tops of asparagus, and bottoms into small thin slices, and fry them till
of artichoke, toss these up with some three parts done; then add to them slices
melted bacon, moisten them with good of pickled cucumbers, small mushrooms
gravy, and thicken it with a cullis made stewed, blanched oysters, some good
of veal and gammon of bacon.
seasoned cullis, and stew them till tender.
BEEF Broth.-Take a leg of beef, crack BEEP Chitterlings.-Take the entrails
the bone in two or three parts, wash it of beef, carefully clean them, cut them,
clean, put it into a pot with a gallon of and marinate tliem five or six hours in a
water, skim it well, then put in two or glass of Madeira, or other white wine,
three blades of mace, a little bundle of two cloves of garlick, thyme, bay and
parsley, and a crust of bread ; let it boil basil ; cut into fillets some ox palates,
till the beef is quite tender, toast some or ox tongue and tripe, each first three
bread, cut it into dice, pué them in a parts boiled; also cut into small pieces,
tureen ; lay in the meat, and pour the cow's udder and pickled pork; mix the
soup over it.
whole of these together, and add sliced
Beef Cakes (for a side-dish of dressed onions, fried in butter or lard, four yolks
Meat.)- Pound some beef that is under of eggs raw, salt, and the best spices;
done with a little fat bacon or ham ; sea- with these,' fill the entrails, and boil
son with pepper, salt, and a little shallot them balí an hour in fat broth, with half
or garlick ; mix them well; and make it a pint of white wine, a bunch of sweet
into small cakes three inches long, and herbs, three spices of cloves, sliced car-
ball as wide and thick; fry them in a rots and parsnips, and let them cool in
light brown, and serve them in a good their liquor. Wipe them well before
thick gravy:
you broil them.
BEEF (cold) Broiled in Paper.-Soak BEEF Cullis.-Roast a piece of buttock
some slices or cold beef in a marinade of beef very brown; then cut off all the
made of oil or butter, parsley, shallots, brown part, and whilst hot beat it in a
mushrooms, pepper and salt; roll the mortar, with some partridge (or fowl),
pieces in paper with this sauce, rub the and crusts of bread, then put it into a
paper with butter, broil on a slow fire, stewpan with some strong giavy and
and serve in the paper.
good broth; season with salt, pepper,
BEEF Collared.--Choose the thin end of cloves, thyme, sweet basil, and a piece
theflank of fine mellow beeſ,but not too fat; of green lemon. Give the whole four or
lay it into a dish with salt and salt petre, five boilings, then strain it for use.
turn and rub it every day for a week, and Beer à la Daube.- Take a round, a
keep it cool. Then take out every bone rump, or a veiny piece of beef, lard it with
and gristle, remove the skin of the inside bacon, half roast it, or fry it brown; put
part, and cover it thick with the following it into a stewpan or a pot that will just
Beasoning cut small: a large handful of hold it; add some gravy, an onion stuck
parsley, the same of sage, some thyme, with cloves, hall a pint of white wine, a
marjoram, and penny-royal, pepper, salt, gill of vinegar, a bunch of sweet herbs,
and allspice. Roll the meat up as tight pepper, cloves, mace, and salt ; cover it
as possible, and bind it, then boil it down very close, let it but just simmer till
gently for seven or eight hours. A cloth it is tender; take two ox palates, two
must be put round before the tape. Put sweetbreads, truflies, morels, artichoke
the beef under a good weight while kot, bottoms, stew them all together in some
without undoing it; the shape will then gravy, and pour over the beer; have
be oval. Part of a breast of veal rolled ready some forced meat balls fried, make
in with the beef, looks and eats very some long, others round, dip some sippets
well.
into batter, fry and cut them three corper
BEEF Collared.-Lay a flank of beef in ways, and stick them into the meat; lay
hain brine a fortnight, dry it in a cloth; the balls round the dish.
take out the leather and skin, cut it BEEF Dolpettes à l'Italienne.*-Take
across and across; season it with spice, some cold roast fillet of beef, cut out all
two anchovies, a handful of thyme, the fat and suet, then chop up your meat
parsley, sweet marjoram, winter sa as small as possible, and put into a re-
vory, onions, and fennel; strew it on duced boiling Spanish sauce, adding a
the meat, roll it in a hard collar in a little crumb of bread, a little grated par,
cloth, sew it, tie it at both ends, and put mesan cheese, some whole pepper, and
it in a collar pot, with a pint of red wine, two eggs; then leave it to cool. When
cochineal, and two quarts of pump cold, mould them into large balls; rub
water. When cold, take it out of the them over with egg, and then strew
cloth.
them over with grated parmesan cheese
Beer Collops.-Take the fillet from and bread crumbs, fry them in clarified


BEE
( 48 )
BEE
butter or batter; let them drain, and vinegar and a little water, sliced onions,
then simmer them in love-apple sauce; salt, parsley, laurel, and a clove of gar-
serve them on a dish, with love-apple lic. When they have marinated for four.
sauce over them.
and-twenty hours, take them out and
Beer Ears.-Beef ears, well scalded squeeze them in a cloth, then put a
like calves, may be made tender in a piece of butter into a togring pan, and
strong braze, full of strong herbs and when it is melted, fry your fillets in it;
spices; they should be afterwards broiled, when they are suficiently done and well
and served with a cullis or relishing browned, put them on a cloth to drain;
sauce.
serve them on a dish over pieces of fried
BEEF à l'écarlate.*—Take a rump of bread, and pour over the whole a sauce
beef, bone it, lard it, reason it with salt poivrade, love-apple sauce, or sauce
and spices, rub it well with saltpetre. piquante. The sauce must be boiling
Put it into a pan with juniper berries, hot.
thyme, basil, garlick, laurel leaves, cloves, BEEF (Fillet of), with Endive.- Pre-
and onions cut in slices ; cover the pan pare the fillet the same as for roasting
close, so as to exclude all air. At the and larding (receipt the second), and
end of five or six days, turn your beef, co- dish it with a ragoût of endive under it.
ver the pan again, and let it remain for BEEF (Fillet of) à l'Intendante.
five or six days longer ; then take it out Make force-meat with fowls' livers, grat-
of the pan, put it in a clean cloth and tie it ed bacon, a little butter, parsley, shallots,
with packthread, then put it into a stew, mushrooms, three yolks of eggs, and fine
pan with some water, carrois, onions, and spices; cut a fillet of beef into two, and
a bunch of sweet herbs, let it stew for se Matten it with the cleaver, lard it through
veral hours, according to the size of your with middling lardons, then lay the
meat. When it is done, serve it in a tu- forced meat upon it, and tie it in a cloth;
reen, and pour over it the liquor in which boil it in broth, a glass of white wine,
it has stewed. You may serve it the next and a faggot of sweet herbs ; when done,
day as a cold dish.
serve with it a ragout of sweetbreads, or
Beef (Entre-côte of ) Broiled."-Take truffles, &c.
the slice of beef which is obtained between BEEF (Fillet of), with Love Apple
any two of the ribs, and take out the si- Sauce.- Prepare your fillet the same as
newy parts, then cut it to about the thick- for roasting and larding (receipt the se-
ness of two fingers, beat it flat, and sprin: cond), and dish it over love apple
kle it over with salt and pepper. Put it sauce.
on the gridiron over a clear fire. When Beer (Fillet of), in Madeira..-Lard a
it is done, serve it with a sauce à la maitre good fillet of beef, the same as for roast-
d'hôtel or a sauce piqunnte.
ing, join the ends together, and place it
Beep ( Fillet of ) à l'Amiral.-Slice five in this manner in a stew-pan, with some
or six onions, and fry them in butter; then onions, carrots, and a bouquet garni,
take two anchovies, split them into seve some consommé and Madeira, cover it
ral pieces, a little grated bacon, two yolks with a buttered paper; let it boil for a
of eggs, a little salt, and powder of basil ; moment, and afterwards let it boil slowly.
scald the filet of beef in boiling water, Pat fire upon the top of your stew-pan.
cut in different slices without separating, When it is done strain the broth through
and between them put some of the stuf- a silk sieve, reduce it, and serve it as a
fing, lie it up in veal caul and roast it; sauce to your meat.
serve with cullis, jelly broth, and lemon. BEEF (Fillet of), à la Polonaise.*-
BEEF (Fillet of) and Anchovies.-Soak Take out the nerves and skin from a
five or six anchovies in water about two fillet of beef, and mince the fillet as
hours, split them, and lay the fillet with small as possible, mince some onions
them inter mixed with bacon; boil it on a equally small, (mince a sufficient num-
slow fire, with a little broth and a glass ber to have exactly the same quantity
of white wine, one clove of garlick, two of minced onions as minced beef), tben
cloves, and a faggot; when done, siſt mince some lemon peel, (the same as for
the sauce, add a bit of butter rolled in Rauce bigarude); ihe whole thus pre.
flour, iwo spoonfuls of cream, and a few pared, melt some butter in a stew pan;
small capers whole; make a liaison, and when melted, put into it first a layer of
serve it upon the fillet.
onions, then a layer of beef, and so on
Beef (Fil'et op) en Chevreuil.* -Take till your beef is used. Between each
a piece of the fillet (about a pound), and layer put butter, salt, pepper, nutmeg,
cut it into four or five parts; after bav. cinnamon, lemon, and grated bread.
ing cut off the fat and taken out the Then put your stewpan into an oven,
sinewy parts, beat and lard your filleta, and let your preparation bake for three
then put them in a marinade made with | hours. After this, work the whole well


BEE
( 49 )
В Е Е
together whilst in the stewpan; then come tender, cover it close; skim the
serve it on a disba in form of a rock, and sauce well, and strain it. Set it on the
mash the whole with a reduced Spanish fire, and let it boil till it is reduced to a
salice.
glaze. Glaze the larded side with this,
BEEF (Fillet of ), roasted.-This fillet and serve the meat on sorrel sauce.
lies only in the inside of the sirloin next Beer Fried. -Cut your beef into
to the chine, and is the tenderest part steaks, beat it with the back of a
of the ox; spit this on a small spit, but shredding knife; take out all the fat,
do not run it through the best part of the and then put them into a frying-pan,
meat: roast it gently, and baste it with with a sufficient quantity of butter to
butter; catch gravy in a dish while the moisten the pan; set it over a moderate
beef is roasting; in the mean time make fire, turn your beef often, and as the
a sauce for it with sweet herbs and pars gravy runs from it, keep pouring it out,
ley shred fine, the yolks of four eggs, an then fry the fat by itself, and lay it on
onion, and some orange peel chopped the lean, then put a little anchovy,
small; put these into sweet butter, onion, nutmeg, pepper and claret, in the
gravy, a spoonful or two of strong broth gravy, and stew it a little.
and vinegar, stew them all together. Put Beer Gobbets.*
-Take about six pounds
your beef into this sauce, and serve it hot. of any piece of beef, except the leg or
BEEF (Fillet of) roasted and larded.* shin, cut it into pieces about the size of a
-Trim your fillet; lard it fine, and let it hen's egg, put them into a stew-pan, and
soak for twelve hours in a marinade made just cover them with water, put them
of good oil, salt, pepper, nutmeg, sweet over the fire, and when the scuin rises,
herbs, a bay leaf, and an onion cut in skim it clear off, then put in some cloves,
elices. After it has soaked, take it out, mace, allspice, and whole pepper, tied in
and put it on the spit before a quick fire? a muslin, six heads of celery, cut an inch
It must not be too much done, but should long and well washed, a carrot or two cut
Le taken off the spit with the gravy in it; in slices, two turnips cut in dice, a bun.
serve it with a sauce made of its own dle of sweet herbs, some pepper and salt,
gravy, a little vinegar, shalots, salt, and and a crust of bread; stew it till the meat
pepper, put into a sauce-boat.
is tender, and then take out the spice,
Beer Fillet of), roasted and larded.- herbs, and bread; have some crusts of
Take off the superfluous fat, and tie the French roll crisped before the fire, put
fillet ready for cooking ; lard it at each them in a dish, and put the meat, &c.over
extremity, leaving the middle without them. You put in two ounces of Scotch
lard; let it soak some days in oil, pea. | barley or rice when you put in the herbs.
soned with onions, parsley, lemon juice, Beer Gobbels, stewed in the French
and pepper. Truss it in the form of an S, fashion.- Take any piece of beef, ex-
or a round, and roast it till it attains a 'cepting the leg, cut it iu bits as big as
good colonr, Dish it with any sauce you pullets eggs, both of fat and lean; stew
may think best.
it in a stewpan with water, skim it clean,
BEEF, forced Meat, in form of a Pud- and when it has boiled an hour, put in
ding.- Mince a piece of tender beer, with salt, whole pepper, cloves, inace, car.
as much suet, a bit of ham, and small bits rots, turnips, parsnips, and whole onions;
of bacon, two or three eggs, parsley, sha- cover it close, and let it stew till it is
lots, thyme, laurel, fine spices, and a tender, putting in (half an hour before it
little ralt; add a glass of brandy; mix is finished.) parsley, thyme, sweet mar-
all together, and roll it into the form of a joram, spinach, sorrel, and winter sa-
large pudding, placing round it thin vory; add some claret, then dish it on
slices of bacon, over the bacon put white sippets, and serve it hot. Garnish with
paper, and upon the paper a paste made barberries, grapes, or gooseberries.
of 'flour and water; bake it about two Beer Gravy.-Cut a piece of the chuck
hours in the oven, and when done take or neck into small pieces, strew some
off the paste and bacon. Jf you serve it four over it, mix it well with the meat,
hot, add a relishing sauce ; if cold, leave and put it into the saucepan, with as
the paste till you are reads to serve, and much water as will cover it, an onion, a
send it up in a second couree.
little allspice, a little pepper, and some
BEEF Fricandeau.Take a nice bit of salt. Cover it close, and when it boils,
Jean beeſ, lard it with baco., seasoned skim it, then throw in a hard crust of
with pepper, salt, clover, mace, and all. bread, or some raspings, and stew it till
spice. Tut it into a stewpan with a pint the gravy is rich and good; strain it off,
of broth, a glass of white wine, a bundle and pour it into the sauce-boat.
of parsley, all sorts of sweet herbs, a clove Beer Gristles, of different fashions.-
of garlick, a shalot or two, four cloves, Cut gristles of beef to what size you
pepper and salt. When the meat is be- please ; scald them in boiling water for a


BEE
( 50 )
BEE
moment, then braze them with a little mix a large spoonful of vinegar with it;
broth, a glass of white wine, a faggot of if shalot vinegar is used, there will be no
parsley, chibbol, bay-leaves, thyme, need of the onion or raw shalot. You
basil, two cloves, one of garlick, whole may add a spoonful of walnut liquor or
pepper, and salt, sliced onions, ard roots; catsup.
when done, take the bottom of the braze, Observe, that it is owing to boiling
which you strain in a sieve, and skim the hashes or mincer, that they get hard.
fat very clean off; then add to it a bit of All sorts of stews, or meat dressed a se-
butter rolled in flour, a little scalded cond time, should be only simmered ;
chervil, finely chopped, and a lemon and this last only hot through.
squeeze, or a little vinegar; serve this BEEF Heart.-Wash it carefully; stuff
sauce upon the gristles. When thug it the same as you would á hare; roast
brazed, you may serve upon them what or bake it, and serve with a rich gravy,
ragout you please; you may also serve and currant-jelly sauce. Hash with the
with them cabbage and sausages, first same, and port wine.
hrazed about an hour with the gristles. Beer Heart, à la Poivrade.-Cut a
They may be served as fricandeaux, beef heart into slices, and let it soak
with any sort of stewed greens; or you some days, as you would a larded fillet
may make them in the manner of pick- of beef; when you wish to dress it broil
led pork, if you will pot some of them. it, and dish up on a poivrade sauce.
You may preserve them a long while by Beer (Hung.)- Put a rib of beef into a
simmering them some time in fresh strong brine of bay salt, salt-petre, and
hog's lard, then placing them close in an spring water, for nine days, then hang it
earthen pan, and ponring the lard upon up in a chimney where wood or saw-dust
them till the meat is covered ; when it is burnt. When a little dry, wash the
is cold, cover the pot, and keep it in a outside with blood two or three times to
cool place.
make it look black, and when dry enough,
Beef Hams. Take a fat leg of beef, boil it for me.
rub it well with salıpetre and salt pru Beer (Hung.)—The proper piece is
nella, beat fine; then take an ounce of that called the navel-piece: it must be
bay salt well dried, an ounce of saltpetre, hung up in a cellar until it is a little
beat fine, a pound of coarse sugar, and a damp, but not long enough to change ;
pound of common salt; rub this pickle take it down, and wash it very well in
well in every day for a month, then roll brown sugar and water, dry, it with a
it in bran or raw-dust, and bang it in cloth, cut it in two or three pieces ; take
wood smoke, or burn horse-litter under balf a pound of brown sugar, two pounds
it for ten days or a fortnight; hang it in of bay salt dried and pounded small, six
a dry place near the chimney, for a ounces of salt-petre dried and beat fine,
week, it will then keep very well, covered rub it well into the beef, then strew com-
over rith bran. Any other piece of beef mon salt all over it, as much as will make
may be done in the same pickle.
it salt enough; let it lie together ten
Beer (Hashed).*_Take three or four days, changing the pieces from the bot-
onions, chop them very fine, and put tom to the top; hang it where it may have
them into a stew pan, with a piece of but the warmth of the fire, but not too near;
ter and a little flour ; stir it over the fire when it is dressed, boil it in hay and
till nearly done and well browned; then pump water, until tender: it will keep
moisten them with a little stock and half a iwo or three months ; when mouldy, it is
glass of wine, adding some salt and coarse dipped in water.
pepper; let them stew till they are Beer (To Keep.)-The butcher should
thoroughly done, and very little sauce take out the kernels in the neck pieces,
remains; then put in the cold beef, where the shoulder clod is taken off, two
minced small, and let the whole simmer from each round of beef; one in the mid-
till it has taken the flavour of the onion. (dle, which is called the pope's eye, the
When you serve, add a spoonful of mus- other from the flap; there is also one in
tard and a little vinegar.
the thick fiank, in the middle of the fat.
Beer Hashed.-Cut some of the under. If these are not taken out, especially in
done part of the beef, in slices, with some the summer, salt will be of no use for
of the fat, put it into a small stew pan, keeping the meat sweet. There is ano-
with some onion or shalot, (a very little ther kernel between the rump and the
will do), a little water, pepper, and salt: edge bone. As the butchers seldom at-
boil it till the onion is quite soft, then tend to this matter, the chok should take
put some of the gravy of the meat to it, out the kernels; and then rub the salt
and the hash. Do not let it boil; have well into such beef as is for boiling, and
a small hot dish with sippets of bread slightly sprinkle that which is for ronste
ready, and put the hash into it, but first ling.


BEE
( 51 )
BEE
Beef Kidnies, à la Bourgeoise.* onion is quite soft, then put some of the
Take some kidneys, cut them into thin gravy of the meat to it, and the mince.
alices, and broil them with a piece of Do not let it boil. Have a small hot dislı
butter, some salt, pepper, parsley, and with sippets of bread ready, and pour the
green onions, and a clove of garlic, the mince into it, but first mix a large spoon-
whole should be shred fine; when they ful of vinegar with it ; if shallot-vinegar
are sufficiently done, take them off the is used, there will be no need of the onion
fire (they should not broil too long, or nor the raw shalot.
they will become tough); add, when you Beer, Minced.* - Take some cold
serve them, a few drops of vinegar and a roasted fillet of beef, cut out all the fat
little cullis. Beef kidneys may likewise and suet, then chop the meat as fine as
be served à lu braise, with shalot sauce, possible, and put it into a reduced Spa-
or sauce piquante.
nish sauce made boiling hot; when ready
Beer Kidney and Mustard Sauce. to serve, add a bit of butter to it. Serve
Fry sliced onions in butter to half; cut your mince with soft boiled eggs round
the kidney into small pieces, and put it it, or with pieces of toasted bread.
to the onions in a stewpan, with pepper Beer, Minced.* -Mince your beef
and salt, and stew it on a slow fire (the very small; put it into a saucepan with
kidney will furnish liquor enough); add a little gravy and a little of the fat of
the mustard when ready. Beef kidneys fowl or any other fat, moisten it with
make very good gravy.
some stock and a little white wine, sea-
Beef Kidney Pie.-Cut some kidneys son according to your taste, then let it
into thin slices, and place them in the simmer over a gentle fire till it is suff-
bottom of your pie-dish, then sweet ciently done.
herbs chopped, such as parsley, thyme, Beev, Minced, d la Vinaigrette. *-
shalots, mushrooms, pepper, and salt i Mix up some salt, pepper, and a little
continue this till the dish is full, then mustard with a spoonful of vinegar; add
cover the whole with slices of bacon, some sweet herbs, shalots, &c., pickled
then finish your pie; bake it in the oveni cucumbers, cut very small; then mix
when done, take out the bacon, and the whole together, with two or three
skim off the fat; make a sauce with a spoonsful of oil of olives ; put this pre-
glass of white wine, a tolerable quantity paration into a dish, and serve your
of cullis, and reduce it to the consists minced beef over it.
ence of a good bauce, then squeeze a Beep en Miroton-Brown, in butter,
Seville orange in it. Serve your pie some slices of onions, moisten with a
hot.
little stock; then put in your slices of
Beer Kidneys, au saute.-Cut the beel, let it boil a short time, then serve
kidneys into pieces, and toss them in a it en Miroton; add some mustard, or a
pan with a piece of butter, some chopped little vinegar.
parsley, shalots, mushroom, salt, pep Beer a la Mode.-Take a rump or
pr, and a little grated nutmeg; then piece of beef, bone it, beat it well and
thicken with a pinch of flour, and moisten lard it with fat bacon, then put it into a
with half a glass of white wine, two stew-pan with some rind of bacon, a call's
spoonsful of Spanish sauce; take it off foot, an onion, carrot, a bunch of sweet
the fire before it boils, add a piece of berbe, a bay leaf, thyine, a clove of garlic,
butter and the juice of a lemon. Serve some cloves, salt, and pepper, pour over
the kidney hot, and garnish with fried the wbole a glass of water, let it'stewover
bread.
a blow fire for six hours at least. A clean
BEEF Kidney shredded.--Take a kid cloth should be placed over the stew-pan
ney, braze it till very tender; shred it, before the lid is put on, which must be
then serve it upon stewed cucumbers, or carefully closed. When it is done, strain
any other greens you like better. It the gravy through a sieve, clear off the
should be rather highly relished,
fat, and serve.
Beer Kidneys with Wine Sauce.*-Cut Beer à la Mode. -Welllard and spice
the kidneys into thin slices, sprinkle a piece of beef; put it into a stewpan,
them with flour, and fry thein in butter, with some carrots, onions, a calf's foot,
with salt, pepper, parsley, and green boned, and seasoned according to taste;
onions, shred fine. When fried, moisten moisten with stock or white wine (put a
them with white wine, then add a little cloth round the lid of the stewpan), and
stock, and serve.
let it cook over a gentle fire. It may be
Beef (Minced)—Shred the underdone served either hot or cold. The gravy
part fine; with some of the fat; put it should be strained through a sieve.
into a small stew-pan, with some onion Beef à la Mode.* _Take some of the
or shalot (a very little will do), a little round of beer, the veiny piece, or small
water, pepper, and salt; boil it till the round, (what is generally called the


BEE
( 52 )
BEE
mouse buttock), cut it five or six inches six hours, if a large piece; add vinegar
thick, cut some pieces of fat bacon into and white wine to it as it stews, if neces-
long bits; take an equal quantity of sary: some onions should be stewed to
beaten mace, pepper, and nutmeg, with eat with it.
double the quantity of salt, if wanted; Beef to Pickle the Jews' Way.--Take
mix them together; dip the bacon into any piece of beef without bones, or take
some vinegar, (garlic vinegar, if agree- the bones out, it you intend to keep it
able), then into the spice ; lard the beef above a month ; take mace, cloves, put-
with a larding pin, very thick and even, meg, and pepper, juniper 'berries beat
put the meat into a pot just big enough fine, and rub the beef well, mix salt and
to hold it, with a gill of vinegar, two large jamaica pepper and bay leaves ; let it be
onions, a bunch of sweet herbs, half a well seasoned, let it lie in the seasoning
pint of red wine, some lemon peel ; cover a week or ten days, throw in a good dea]
it down very close, and put a wet cloth of garlic and shalots; boil some of the
round the edge of the pot, to prevent the best white wine vinegar, lay your meat
steam evaporating; when it is half done in a pan or good vessel for the purpose,
turn it, and cover it up again; do it over with the pickle; and when the vinegar
a stove, or a very slow fire: it will take is quite cold, pour it over, cover it close.
five hours and a half before it is done. If it is for a voyage, cuver it with oil, and
Truffles and morels may be added. let the cooper'hoop up the barrel very
Beef Olives.* -Take some thin rump well. This is a most excellent way in a
steaks, cut them what size you please, hot country, where meat will not keep,
inake force meat as for veal, put some of then it must be put into the vinegar
it into each piece of steak, roll them up directly, with the seasoning, then you
and skewer them, fry them brown until may either roast or stew it, but it is best
they are half done, then stew them in when stewed ; and add a good deal of
gravy half an hour, with truffles, morels, onion and parsley chopped fine, some
and mushrooms.
white gravy, a little catsup, truffles
Beer Pasty.--Take a small rump or and morels, a little good gravy, a piece
sirloin of beef, bone it, and beat it well of butter rolled in four, or a little oil, in
with a rolling pin ; to five pounds of which the meat and onions ought to stew
your beef take two ounces of sugar, rub a quarter of an hour before the other in-
it well into the meat, and let it lie for gredients are put in; then put all in,
twenty-four hours; then either wipe it stir the whole well, and let it stew till
clean or wash it off with a little claret, you think it is sufficiently done. This
and season it high with salt, pepper, and is a good pickle in a hot country, to
nutmeg, put it into your pasty, and lay keep beef or veal that is dressed to eat
over it a pound of butter ; close it up and cold.
bake it. Put the bor es in a pan with Beef Pie à la Chasse.*-Trim a fine
just as much water as will cover them, leg of beer. Take a pound of lean raw
and bake them to make gravy, and when ham, and cut it into lardons six inches
the pasty is drawn, if it wants liquor, in length, and half an inch in diameter;
put in some of this gravy.
then cut into lardons of the same size
Beef à la Paysanne.* -Take a slice two pounds of fat bacon, rub the lardons
of beef, cut it into little pieces, with of bacon over with one omce of salt
some streaked bacon, parsley, scallion (seasoned with spices) and two spoonfuls
chopped small, fine spices, and a laurel of very fine chopped sweet herbs. Weigh
leaf; take a tureen, and first put in a your beef, and according to its weight to
layer of beef, then a layer of bacon, and each pound of meat take four drachms of
continue first with a layer of beef then of spiced salt, and put this salt apart; then
bacon, with a little seasoning, then putlard your beef all over with the lardons
in a spoonful of brandy, and two spoon- of ham and bacon, (putting a lardon of
fuls of water, close the lid of the tureen, ham between two lardons of bacon) and
and let it stew over some hot ashes; sticking these lardons at three quarters
when done, you may either clear off the of an inch distance from each other.
fator not, according as you think proper, When your beef is completely larded, tie
then serve it in the tureen.
it in as neat a round as possible. Line a
Beef (Pickled). - Take a piece of beer, stew.pan with lards of bacon, adding a
stick it all over with garlick and cloves, pound of ham cut into thin slices, then
season it well with salt, mace, and all. put in your beef, with two carrots, four
spice, cover the meat with vinegar and onions, (two of which should be stuck
turn it every day for a fortnight; as the with cloves) parsley, scallion, bay, thyme,
vinegar wastes, add more; then put it in a basil, adding three spoonfuls of the drip-
Btew.pot with some vinegar and white ping of fowls, or a glass of consommé, a
wine, cover it down very close, stew it I bottle of madeira, half a glass of brandy,


BEE
( 53 )
BEE
and the spiced salt which you had pre-per; stew it with good strong broth, and
viously put apart. Cover the whole with when tender, cut the fried in two, and
buttered paper. After it has boiled for lay it on each side of the stewed in the
half an hour, place it by the side of the dish; strain the gravy, put to it pickled
stove and let it simmer for five hours; gherkins chopped, and some broiled
then put it into a cool place, and let it chesnuts. Thicken with burnt butter,
cool in its own liquor. When it is cold and boil it up two or three times; sea-
place your beef upon a dish, pass your son with salt, pour it over the beef, gar-
liquor through a napkin, then take the nish with lemnon, and serve it.
ham and the bacon (which have been BEEF(Potted).*-Take some lean beef,
boiled with the beef), and mince them rub it with salt and saltpetre, let it lay
with a pound of fillet of veal, adding to three or four days, then cut it in pieces,
this mince twelve drachms of spiced salt, and boil it; then beat it to a powder, mix-
four spoonsful of finely chopped herbs, ing with it some fat, add spice, put it in
the yolks of three eggs and the white of pots, and pour butter over it.
one, and one spoonful of velouté. Put Beef (Potted).- Take two pounds of
this furce into a pan, and add an ox pa- the fillet out of the inside of a rump of
late à l'écarlate cut into little dice. This beef, and two pounds of best fat bacon.
preparation finished, take some paste Cut them small, put them in a marble
and form it into a round, to answer the mortar, add to them a small quantity of
purpose of a dish; put half of the farce parsley, thyme, savory, four shalots
into the bottom of your paste spredding chopped fine, sonne pepper, salt, twospoon-
it all about; then trim your beef so that fuls of essence of ham, a spoonful of mush-
it will easily go into the paste without room powder, sifted mace, cloves and all
spoiling the form of the paste; put the spice, a little of each, two eggs beaten,
trimmings of the beef upon the farce and a gill of rhenish wine. Pound all
which you have put at the bottom of the well together till quite fine; then fill
paste, then place upon it the beef, strew small pots with the mixture, cover with
over itan ounce of spiced salt, and mash paper, bake it very gently for forty nii:
the beef with the rest of the farce; and nutes, and when cold, cover with clarified
corer the whole with a pound of butter, butter.
and some lards of bacon ; then cover Beef Potted.-Take three pounds of
with paste, ornament your pie, and put lean beeſ, salt it two or three days with
it in an oven, and let it bake for four balf a pound of common salt, and half an
hours. After it is baked pour into your ounce of saltpetre; divide it into pieces
pie the liquor in which the beef was of a pound each, and put it into an
boiled; this liquor ought not to exceed eartheu pan just sufficieni to contain it;
three glasses full; if it does exceed this pour in half a pint of water; cover it
quantity it must be reduced; then close close with paste, and set it in a very slow
the pie very carefully with more paste. oven for four bours: when taken from
These pies are extremely delicious, the oven pour the gravy from it into a
and very useful in travelling ; but they basin, shred the meat fine, moisten it
never grace the Parisian tables ; they with the gravy poured from the meat,
are usually made to send as presents to and pound it thoroughly in a marbie
the different provinces, to celebrate some mortar with fresh butter, till it becomes
grand hunting parties.
a fine paste, season it with black pepper
Beer Pies raised with Truffles.-- Bone and allspice, or cloves pounded, or
a small fat rump of beef, daub it with grated nutmeg ; put it in pots, press it
slips of fat bacon, put it into a raised down as close as possible, put a weight
crust with light force meat and plenty of on it, and let it stand all night; next
wbole, peeled green truflles round it; day, when it is quite cold, cover it a
cover it with the paste, garnish and bake quarter of an inch thick with clarified
it two hours ; then add a sauce, made butter, and tie it over with paper.
with a pint of veal broth, a gill of lemon Beer, Potled like Venison.-Take a
pickle, a bay leaf, a few chopped shalltos whole thin flank of beef, pull off the in-
and cayenne pepper; make it of a proper ward skin, and slash it across and across,
thickness, and strain. Two hours after particularly in the thickest parts; lay it
wards, cut the top off the pie, skim it for six hours in pump water, take as
free from fat, glaze the rump, and serve much hard salt, or saltpetre, as the
it to table.
quantity of an egg, mixed with about
Beer Portugal. Take meat from a two pounds of white salt, and rub it well
rump of beef, cut it across, flour it, and into the meat; then sprinkle won it
fry the thin part brown in buiter; 'stuff nearly a pint of wine vinegar, and th'n let
the thick end with suet, boiled chesnuts, it lay for three or four days, turning and
an anchovs, an onion, and a little pep-1 rubbing it once a day; then rinse it out
F 3


BEE
( 54 )
BEE
of the brine with a pint of claret, and pounded in a marble mortar. Put it into
season it with cloves, mace, and nut- an earthen pan, and turn and rub it
meg, white and Jamaica pepper of each daily for a week; then take it out of
a quarter of an ounce, beaten all toge- the brine, wipe it, and strew all over is
ther with savory, thyme, sage, and the some pounded mace, cloves, pepper, a
rind of a lemon, shred together, and little allspice, and a good quantity of
then well rubbed into the cuts and chopped parsley, and a few shalots.
slashes and the inside ; then bind it up Then roll it up, bind it round with
with tape, and lay it in a long pot; put tape, braise it till it is tender, press it
in the claret, and lay the skins at the in the saine way as you press a collared
top to save it; then bake it.
pig, and when it is cold cut it in slices
Beer à la Poulette.* -- Mince some and garnish with pickled barberries.
beef, and put it into a stew-pan with a BEEF, (Rib of) à la bonne Feinme..
piece of butter; when the butter is Trim a rid of beef, lard it with pieces of
melted, add a good pinch of four ; stir spiced bacon ; melt a piece of butter
'the whole well together, and moisten it about the size of two eggs, in a stew pan,
with a little water; season with salt, then put in your beef, season with salt
pepper, and parsley; when ready to and pepper; and place your stew.pan
serve, thicken it with the yolks of eggs over a quick fire, turn your beef two or
and a little vinegar.
three times; when it is very hot, place
BEEF (Pressed): -Salt a piece of brisket your stewpan over a more gentle fire,
(thin part of the fank)or the tops of the put fire on the top of the stew-pan, then
ribs, with salt and saltpetre, five days, let it simmer for an hour and a half:
then boil it gently till extremely tender; serve it with its own liquor as a sauce.
put it under a great weight, or in a cheese Beer, (Rib of) Brased.— Trim a rib
press, till perfectly cold. It eats excel- of beef, take out the bone, and lard it
Tently cold, and for sandwiches.
with pieces of bacon seasoned with nut-
BEEF (a pretty side dish of).-Roast meg,cinnamon, allspice, cloves, salt and
a tender piece of beef, lay fat bacon all pepper ; line the bottom of a stew-pan
over it, and roll it in paper; baste it, with slices of bacon, slices of veal and
and when it is roasted cut about two beef. Have ready fourteen carrois, five
pounds in thin slices ; lay them in a stew, large onions, three of which must be
pån, and take six large cucnmbers, peel stuck with cloves, two bay leaves, a littie
them, chop them small, lay over them a thyme, a bunch of parsley, a bunch
little pepper and salt, and stew them in of scallions. Tie your beef into a neat
butter for about ten minutes, then drain form, and put it into the stew-pan; cover
out the butter, and shake some flour it with bacon, then put in the vegetables
over them; toss them up, pour in half a with two large spoonfuls of stock; let
pint of gravy, let them stew till they are the whole boil; after which let it simmer
thick, and then serve.
gently for three hours over a moderate
Beef Ragout.-Take a rump of beef, Sre; then let it drain, and untie your
cut the meat from the bone, flour and fry beef; pass a little of the liquor through
it, pour over it a little boiling water, about a silk sieve, clear it from the fat, reduce
a pint of small beer; add a carrot or two, it, and serve it over the beef. The beef
an onion stuck with cloves, some whole must be glazed.
pepper, salt, a piece of lemon peel, a BEEF, (Ribs) with Spinach or Endive.*
bunch of sweet herbs; let it stewan hour, -Take out the bones from some fine
then add some good gravy; when the ribs of beef, then roast your meat, and
meat is tender take it out, strain the serve with spinach or endive all over
sauce, thicken it with a little flour; add a the beef.
little celery ready boiled, a little catsup,
BeeF, (Rih of) with Onions, Glazed.*
put in the meat, just simmer it up. Or -Trim and braise a rib of beef; when
the celery may be omitted, and the ragoût done, untie it, let it drain, and put it on
enriched by adding mushrooms fresk or a dish, surrounded with onions glazed :
pickled, artichoke-bottoms boiled and moisten a Spanish
sauce with a little of
quartered, and hard yolks of egge. the liquor the beef was dressed in, clear
A piece of flank, or any piece that can it well from fat, pass it through a sieve,
be cut free from bone, will do instead of then serve it with the beef.
the rump:
BEEF (Ribof), with Malaga Wine. *-
BEEF, Red for Slices.-Take a piece Prepare your beef the same as for brais-
of thin flank of beef, and cut off the skin; ing, (only rather more spicing the pieces
then rub it well with a mixture made of bacon with which you lard your beef ;)
with two pounds of common salt, two adding half a bottle of Malaga wine and
ounces of bay salt, two ounces of salt. half a bottle of stock ; when your beef
petre, and a pound of moist sugar, 1 is done, strain the liquor through a


BEE
( 55 )
BE E
sieve, (having been careful to clear it | lemon peel, sweet marjoram, and thymne ;
from fat) and reduce it to a single glass- put a piece of butter into a frying pan,
fal, which you should pour over the beef. and when it has done hixsing, put in the
Be careful that the reduced sauce is not beef, make it of a fine brown, then pilt
too sharp, and that you do not season into it some broth made of the bones, with
your beef with too much salt.
a bay leaf, a pint of red wine, two ancho-
Beer (Ribof) a la Rocambole.* -Pre vies, and a quarter of a pint of small beer;
pare the beet the same as Rib of Beef cover it close and let it stew till it is ten.
bruised, only add a little garlic; and der ; then take out the beef, skim off the
half a bott é of white wine; when the fat, strain the gravy; add two ux-palates
beef is done, drain it, and serve with stewed tender and cut into pieces, some
ncumboles, (see ROCAMBOLES). The beef pickled gherkins,truffles, morels,and a lit-
must be glazed.
tle mushroom powder; let all these boil to.
Beer, (Round of ):-Lard your round gether; thicken the sauce with a bit of but-
with gammon and other bacon, well sea ter rolled in flour, put in the beef to warm,
soned with salt, pepper, cloves, cinna- pour the sauce over it, and serve it up.
mon, coriander seed, and grated nutmeg, Beef (Rump of.) -The rump is es
onions, parsley, shalots, all well mixed teemned, la France, the best piece in the
together; let as much of these as you whole ox ; it makes excellent soups, and
can be stuffed into the bacon, and lard graces the table as a middle dish. It is
the buttock both on the top and under excellent boiled and served up plain ; or,
neath; then season it again with all your when cleansed of its fat, it may be served
ingredients, and put it into a stew-pan with a sauce made of cullis, parsley,
to be marinated a little while with green onions, anchovies, capers, and a
onions, garlic shalots, parsley, sweet little garlic, the whole shred fine and
basil, thyme, slices of lemons, verjuice, well seasoned. It may also be served
and a little broth; letit lie in these two boiled and garnished with petits-pâtés.
boars, then put it in a napkin with Beer (Rump of) Baked.*. Take a rump
thin slices of bacon, wrapping it up close of beef, what size you please, bone and
so that no fat may enter. Put a place in lard it, season it with salt and fine spices
the bottom of the pot to keep the napkin put it into a stewpan just large enough to
and meat from being burni to the bot. hold it, together with half a pint of white
tom, and boil it in the evening against wine, some green onions, mushrooms,
the next day. To season it you may put and shallots; some lean bacon is an im-
in about two pounds of leaf fat of a hoy's provement. Close the edges of the pan
belly, or beef suet, putting in some white with a strong paste ; let it stew in an oven
wine, verjuice, salt, long pepper, gin- for five or six hours according to the size
ger, cinoa mon, nutmeg, slices of lemon, of your meat, then serve it with its own
union, parsley, bay leaves, sweet basil, sauce strained. You may dress a sirloin
and whole coriander, anise and feonel; in the same way.
aken all these are put into the pot, let BEEF, (Rump of) Boiled French Fo.
it be covered very close, and let the shion.-Parboil your rump of beef for
beef be stewed very gently; when it is half an hour, take it up, and put it into
sufficiently done, let it cool ju its own a deep dish ; cut gashes in the side of
fat; then make a godiveau, pilt it into your meat, that the gravy may come out,
the dish in wlich the piece of beef is to put salt and pepper into every gash, then
be dressed, tten cover it with the same fill up the dish with claret, and put in
diveau, then put it into an oven and two or three blades of mace, set it over
let it bake for an hour. Before you a chafing dish of coals, and cover it close
serve it to table, prepare a well seasoned and let it stew for an hour and a half,
beef cullis, and make a round hole in the turning the meat several times whilst it
top of the godiveau, and pour in your is stewing, then take off the fat, put in a
ellis so that it may penetrate into every handful of capers, five or six sliced
part, and then above this squeeze the onions, half-a-dozen verjuice. Boil all
juice of a lemon. This beef may be together till the meat is tender, and
served up cold, in thin slices, instead of serve it up to table with brown bread and
teer à la Royale.
sippets fried in butter.
Bar à la Royale.-Bone a rump, sir. Beer (Rump of) à la Braise, with
loin or brisket, and cut some holes in it Dutch Onions - Take a fine rump of
a little distance from each other : fill beef, bone it, and tie it with a packthread,
the holes, one with choptoysters, another and put it in a braise with a pint of white
with fat bacon, and the other with chopt wine, some good stock, a slice of veal, a
parsley ; dip each of these, before the rasher of bacon, a large bunch of herbs,
beef is stuffed, into a seasoning made with pepper and salt; when it is half done,
salt, pepper, beaten mace, nutmeg, grated | add about thirty Dutch or large red


BEE
BEE
( 56 )
onions. When the beef is done, take it of boiling water, and boil it as long as you
out and clear off the fat; put it in a dish would any other salt beef of the same
with the onions round; pour over it a size, and it will be as salt as if done four
good brown sauce. A rump of beef dress or five days.
ed in this way may be varied with differ. Beer Salted (in the Dutch way.)
ent sances or ragouts, according to your Take a lean piece of beef, and rub it well
taste.
with brown sugar (some pour treacle over
BEEF (Rump of) à la Cardinale.* -it); let it lie at least two days, turning it
Choose a ramp of beel of ten or twelve very often; then wipe it, and salt it with
pounds, and having taken out the bone, common salt and salt petre: beat the sals-
lard it with a pound of bacon, cut it in petre fine, rub it well in, and turn it every
bits, and season it with salt and spices! day for fourteen or fifteen days; then roll
The upper part of the beef, which is it very tight in a coarse cloth, and press
covered with fat, should not be larded. it down with a large weight; hang it to
Next, take four ounces of powdered salt. dry in a chimney, but turn it the bottom
petre and rub into the meat, that it may upwards every day; then boil it in pump
look red; put it in a pan with one ounce of water: it will cut into shivers like Dutch
bruised juniper berries, three bay leaves, beef.
a little thyme and basil, and one pound Beer Salted Red, which is extremely
of coarse salt; let it remain eight days, good to eat fresh from the pickle, or to
the pan being well covered. When the hang to dry.--Choose a piece of beef with
meat has taken the salt, wash it in warm as little bone as you can, (the flank is
water, and put some slices of bacon upon most proper) sprinkle it and let it drain
the upper part, or that which is covered a day, then rub it with common salt, salt-
with fat, tying a linen cloth over the petre, and bay salt, but only a small pro-
whole with packthread; then let it slew portion of the saltpetre, and you may
gently for five hours with a pint and a add a few grains of cochineal, all in fine
half of red wine, a quart of water, five or powder; rub the pickle every day into
six onions, two cloves of garlic, four or the meat for a week, then only turn it.
five carrots, two parsnips, a bay leaf, It will be excellent in eight days. In
thyme, basil, four or five cloves, parsley, sixteen, drain it from the pickle, and lot
green onions, and the quarter of a nut it be smoked at the oven mouth when
meg. When it is done, leave it to cool in heated with wood, or send it to the
its own liquor, and when quite cold, baker's; a few days will smoke it.
serve. The short ribs of beef may be A little of the coarsest sugar may be
done in the same manner.
added to the salt.
BEEF (Rump of) in its ovon Gravy.- It eats well, boiled tender with greps
Boil a boned rump of beef on a very slow or carrots. If to be grated as Dutch,
fire, in short liquid, about eight or nine then cut a lean bit, boil it till extremely
hours, with a faggot of parsley, chibbol, tender, and, while bot, put it under å
two laurel leaves, a clove of garlick, twó press. When cold fold' it in a sheet of
skalots, thyme, four cloves, half a nut- paper, and it will keep in a dry place two
meg, pepper and salt; when it is done, or three months, ready for serving on
skim off the fat very well, and serve it bread and butter.
with the broth after having strained it. BEEF Sausages.'-Take two beefsteaks
BEEF Salted.-Beef should be well about the size of two hands, and the
sprinkled, and a few hours afterwards thickness of a finger; beat them well to
hung to drain, before it is rubbed with make them flat, and pare the edges of
the salt; which method, by cleansing the them; then mince the parings with beef
meat from the blood, serves to keep it suet, parsley, green onions, mushrooms,
from tasting strong: it should be turned two shallots, and some basil leaves, the
every day; and, if wanted soon, should whole shred fine, and mixed into a force
be rubbed as often. A salting tub or meat with the yolks of lour eggs; spread
lead may be used, and a cover to fit close. this forcemeat on the slices of beef, and
Those who use a good deal of salt mcat, roll them up in the form of sausages; tie
will find it answer well to boil up the them up with packthread, and stew them
pickle, skim it, and, wben cold, pour it with a little stock, a glass of wine, some
uver the meat that bas been sprinkled salt, pepper, an onion stuck with two or
and drained.
three cloves, a carrot, and a parsnip;
Beer Salted (for immediate use.)-The when they are done, strain the liquor;
piece should not weigh more than five or and, having skimmed of the fat, reduce
six pounds. Salt it very thoroughly just it over the fire to the consistence of a
before you put it into the pot; take a sauce. Take care that the sauce is not
carse cloth, four it well, put the meat too highly flavoured, and serve it over
in, and fold it up close' put it into a pot I your sausages; or they may be served


BEE
( 58 )
BEE
some rump steaks, stew them with some into the basin with blanched oysters and
water, a glass of Madeira, a bunch of slices of potatoes, alternately (or slices
sweet herbs, an anchovy or two, an onion, of onion); cover the top with paste, and
a piece of lemon peel, and two or three tie a cloth over the basin. Boil the pud-
cloves; cover them close; when tender, ding (if of a middling size) two hours,
take them out, tour them pretty well, and when it is to be served up, put into
fry them, pour off the fat, strain the it a little cullis and catsup.
liquor that they were stewed in, put it to Beef Steak Pudding, baked.-Make
the steaks, with catsup or mushroom a batter of milk, two eggs, and flour, or,
powder and liquor, oysters and their which is much better, potatoes boiled
liquor, lemon-juice; simmer this up; and mashed through a cullender; lay a
garnish with pickles.
little of it at the bottom of the dish; then
Bezf Steak Pie. Take some fine put in the steaks, prepared as above, and
rump steaks, beat them with a rolling; very well seasoned; pour the remainder
pin, then season them with pepper and of the batter over them, and bake it.
salt according to taste. Make a good Beef Steaks rolled.-Take three or
crust, lay in your steaks, fill your dish, four large steaks, and flat them with a
then pour in as much water as will half cleaver. Make a farce with the flesh of
fill the dish. Puton the crust, and bake a capon, some of a fillet of veal, and
it well.
some gammon of bacon, both fat and lean;
Beef Steak Pie.-Beat your steaks add to this the fat of a loin of veal, sweet
with a rolling-pin, flour and season with breads, young onions, parsley, mush
pepper and salt; when seasoned and roums, and truffles, the yolks of four
rolled with fat in each, put them in a eggs with a little cream ; season all these
dish, with puff paste round the edges ; very well with spice and herbs, and hash
put a little water in the dish, and cover them, then strew them on your slices of
it with a good crust.
beef, and roll it up very handsomely,
Beer Steak Pie raised. Take rump that they may be firm and of a good size;
steaks, cut the skin from the fat, beat then let them stew a good while. When
the steaks with a chopper, cut them they are sufficiently done, take them up
into middling-sized pieces, pass them and drain away the fat, then slit them in
with a bit of fresh butter, pepper, salt, two and lay them in a dish, the cut side
lemon juice, and shalots chopped, and uppermost'; and serve them either with
when half done, put them in a dish till a ragoutor cullis.
cold. Blanch oysters, strain them, and BEEP Steak Sauté au vin de Madère.
preserve the liquor; raise a crust, put a -Cut out the skin and nerves from your
layer of steaks at the bottom, some steaks, and cut them into escaloppes
oysters, upon it, and so, alternately; egales, beat them and trim them into the
cover the pie, ornament, and bake it. form of a round : melt some butter in a
When done, put into it a good cullis, tossing pan, and lightly fry your steaks
with the oyster liquor and some catsup | in it; when they are done of a nice light
mixed with it, and serve it.
colour, arrange ihem on a dish in form of
Steaks with oysters may be done the a crown, drain the butter from the toss
same way, put into a deep dish, and co-ing-pan, and put the liquor by; then
vered with puff paste.
put a glass of Madeira into your tossing.
Beef Steak "Pudding. – Beat your pan, and reduce it with a little veal
steaks with a rolling pin, season them, glaze and a little Spanish sauce, adding
and roll them with fai between; and if a little pimento butter; when your sauce
you approve shred onion, add a very is of a nice dark colour, strain it through
little. Lay a paste of suet in a basin, I a sieve and serve it with your steaks.
and put in the rollers of steaks ; BEEP Steaks Saute with Olives.
cover the basin with a paste, and pinch Prepare your steaks the same as for
the edges to keep the gravy in; cover Steaks Santé au vin de Madère; then
with a cloth tied close, and let the pud- fry with a piece of butter or lard; when
ding boil slowly, but for a length of done, dress them on a dish in form of a
time.
crown, and pour into the middle of the
Beef Steak Pudding. - Take flour, crown a ragoût of olives.
chopped suet, some milk, a little salt, Beer Steaks, à la Serrante.-Cut the
and one egg, and mix them well toge slices thin; lay a down of sliced lard, then
ther.
Roll out the paste, of half an of steaks, fine herbs, and spices, and so
inch thick, and sheet a basin or bowl on till you have done; add a glass of
with it; then trim the skin from the brandy, and stop the pot very well with
meat, beat the steaks well with a chop- paste
to keep the steam in ; let it simmer
per, cut them into middling-sized pieces, live or six hours, on a very slow fire.
season with pepper and salt, put them | They may be served either hot or cold.


BEE
( 59 )
в B EE
BEEF Stock.–This is made from the sausages, a little kalt and coarse pepper;
legs, shin, and scrags of beef, or any then finish the stewing till there remains
bones that are to spare; chop them into very little sauce; strain the meat and
pieces, wash them, and put them in a vegetables, and wipe off the loose fat
large pot on the fire, filled half with cold with a cloth. Serve the meat in a dish,
and half with hot water; it must be with the cabbage and onions round it,
closely attended to when it begins to boil, and the sausages placed upon the meat;
in order to take off the scum; then set it strain the remaining sauce through a
on one side of the stove to boil gently sieve, and take off the fat, then pour it
and put in three or four carrots well over the meat.
scraped and washed, onions, parsley, Beef Tripe à la Provençale.*Take
pepper-corne, salt, and one clove of gar some very thick tripe, scrape and wash
lick; put the cover on, and mind to skim it in several waters; then stew it with a
it when wanted. When the meat is done pound of grated bacon, two carrots, two
to pieces, run it through the sieve, the onions. (one of which should be stuck
kame as a consomme. This serves for with cloves), bay leaves, thyme, garlic,
plain has bes, or to reduce the glaze for whole pepper, parsley : 'moisten with a
vegetable soups, &c., il required. bottle of white wine, and a spoonful of
Beer Stock.--Put chuck beef, cut in consommé ; let your tripe stew for eight
pieces, into a pot, set it on the fire with hours over a slow fire; then let it cool
water enough to cover it. When boiling, in the liquor, then beat it again, and let
skim it clean ; add a bunch of parsley and it drain, after which, cut it into fillets.
thyme, cleaned carrots, leeks, onions, You must previously prepare !welve
tornips, celery, and a little salt; boil onions, cut in fillets, and fried in oil,
the meat till it is tender, skim off the fat, with a little garlic and chopped parsley:
and strain it through a fine hair sieve. then boil your tripe. Now it is cutinio
BEEF Suet and Marrow, how to use.-fillets, with the fried onions, and half
To use suet and marrow, all the skin the oil in which they were fried, and a
and sinews sbould be picked out very little of the liquor in which your tripe
carefully. It is used for most forced was first dressed. Serve the tripe as lot
meats, (and the marrow is used for par- as possible, garnishing it all over with
ticular cccasions), and is extremely good bread, first dipped in oil, salt and pepper,
to put into braises, being very nourishing. and then dried upon a gridiron.
If you wish to use it instead of butter, BEEF Toasted Italian Fashim.--Take
soak it in luke-warm water, turning and some steaks, and back them; then
pressing it with your hands to render it sprinkle them with rose vinegar, and
soft, and to squeeze out the water. elder vinegar, season them with sali,
Beef Tansy:- Take seven eggs, lear. pepper, and coriander seed; then lay
ing out two whites, aod a pint of cream, them one upon another in a dish for an
some thyme, sweet marjoram, parsley, hour, and broil them on a gridiron, or
strawberry leaver, shred very small; add toast' them before the fire, and serve
* plate or rated bread; mix all well them in their own gravy, or their own
together, and fry them the same as all uravy and juice of an orange, boiled
other tansies are fried, but not too together.
brown.
Beer Tripe à la Fricassée.-Let your
Beer Tea.--Cut a pound of fleshy beef tripe be very white, cut it into slips, put
m thin slices; simmer with a quart of it into some boiled gravy, with a little
water twenty minutes, after it has once cream and a bit of butter mixed with
boiled, and been skimmed. Season, if four ; stir it till the butter is melted
approved; but it has generally only
salt. add a little white wine, lemon-peel
Beer Tendons à l'Allemande.* -Take grated, chopped parsley, pepper and salt,
two or three pounds of the breast of beef, pickled mushrooms, or lemon juice
and cut it into three or four pieces of shake all together; stew it a little.
equal size ; blanch them for a short time Beer Tripe à la Milunaise.*-Cut your
in boiling water ; take also hall a large tripe into fillets, and dress it in the same
cabbage, and blanch it for a quarter of manner as tor beef tripe à la Provençale ;
an Lour; then boil your breast of beef tben instead of finishing with the onions
with some stock, a bunch of parsley and fried in oil, your tripe must be reduced,
green onions, a clove of garlic, two and then put a layer of it into a deep dish,
cloves, a hay leaf, and a little thyme and the bottom of which must be previously
basil. When it has boiled an hour, put lined with crmitons, then on the tripe put
in the ball cabbage, previously cut in a layer of grated parmesan cheese, then
three pieces, well squeczed and tied bread, then tripe, and so on till your dish
further, also four large whole onions: is filled ; let the whole brown to the
Whan they are all nearly done, adu four / bottom, and then serve.


BER
BIR
( 60 )
BEER (10 Sweeten).–To a kilderkin | writing paper, and let them stand till
of beer, throw ili at the bung a quart of cold.
oatineal, lay the bung on loose for two or BERGAMOT Wafers.- Squeeze six le.
three days, then stop it down close, and mons into a basin, and mix some sifted
let it stand a month. Some throw in a sugar, essence of bergamot, and the
piece of chalk the size of a turkey's egg; white of an egg, with the juice; beat
and when it has done working, stop it them together till very white; if it be-
close for a month, then tap it.
comes too thick, add the juice of another
BEEST Custurds.-Put a pint of beest lemon; spread your paste, and dry them
over the fire, with a little cinnamon or a8 barberry wafers.
three bay leaves, till boiling hot. Pour BERGAMOT Water.—To the rinds o!
it by degrees on a spoonful of flour, and three bergamots, put a gallon of proof
the same of thick cream ready mixed spirit, and two quarts of water; draw off
up. Stir all exceedingly well together; one gallon by the bain marie, and sweeten
sweeten to the palate, and bake it either with sugar.
in tins or cups.
BERGAMOT Water.-Take three gills
BEET Root.*_May be either baked
or of syrup, the juice of six lemons, and
boiled; it will take from an hour and a when diluted sufficiently with water, add
half to three hours, according to the size a tea-spoonful of essence of bergamot.
of the root, to cook properly.
Strain it through a fine sieve for use.
Bret Root Fricassée.*-Putit in a stew Bengamot Water Ice.-Stir together
pan with a little butter, shred parsley, the juice of three lemons, two gills of
scallions, garlic, flour, vinegar, salt and syrup, ball a pint of water, and ball a
pepper; boil a quarter of an hour, and tea-spoonful of essence of bergamot, strain
serve with wbite sauce.
and freeze it.
BEET Root Pickled.--Boil the roots BETONY, Conserve of.—Take a pound
tender, peel, and cut them in what shape of betony, three pounds of loaf sugar,
you please. Put them into a jar, and beat them in a stone mortar; boil the
pour over them a hot pickle bi vinegar, sugar with two quarts of betony water to
pepper, giriger, and sliced horse-radish. the thickness of a syrup, then mix them
You may add capsicums and cayenne. together by little and little, over a gen.
BEET Root Preserved.* -The roots tle fire, make it into a conserve, and
should be peeled and cut in thick slices, keep it in glasses.
and placed in a pan under hot ashes for BETONY Flower Water:--Take betony
about five or six minutes, before you put flowers, sprinkle them with white wine
them into a brine made of salt and water, or water, let them infuse for two days,
and a quart of vinegar.
then distil them in a bain marie.
BEET Root Slowed.-Boil them tender BILBOQUET Fritters.-Break five eggs
with tbe skin on; slice it into a stew pan, into two handfuls of flour, woj k them to.
with a liule broth, some small onions, gether with some milk, then put in some
and a spoonful of vinegar: simmer till salt and work it again; when well made
The gravy is tinged with the colour; take put in a tea-spoonful of powdered cinna-
off i be skin just before you serve.
mon, the same of grated lemon-peel, and
BENJAMIN(Oil of). Beat six ounces balf an ounce of candied citron cut very
of benjamin into powder, put it into oil of small: put on a stewpan, rub it over with
tartar and rose-water, of each a pound. butter, and put in the paste; stew it
Then distil in an ale mbic, and put it by gently over a stove, taking care tbat it
for use.
does not stick to the pan. When sufii.
BENTON Sauce.-Grate or scrape ciently done, lay it in a dish, set on a
very fine, some borse-radish, a little made stewpan with a large quantity of lard;
mustard, some pounded white sugar, and when it boils, cut out the paste in pieces
four large spoonsſul of viregar. Serve the size of a finger, cut it across at each
cold, wiib roast beef, bot or cold. end, dip each in to the lard and fryibem, *
BENTON Tea-cakes.-Rub into a pound but not too much, as they will rise too
of four, six ounces of butter, and three high. Siſt sngar on a dish, lay in the
spoonstul of yeast, and make into a paste fritters, siſt over more sugar, and serve.
with new milk; make into biscuits, and Birch Wine.-The season for procur.
prick them with a clean fork.
ing the liquor from the birch-irees is in
BERGAMOT Drops.-Mix the juice the beginning of March, while the sap is
of four or five lemons, and some siſed rising, and before the leaves shoot out;
eugar, with a wooden spoon; add to this for when the sap is come forward and the
twenty drops of essence of bergamot; leaves appear, the juice, by being long
mix it well in, and having stirred it digested in the bark, grows thick and
over the fire three or four minutes, coloured, which before was white and
drop it about the size of a sixpence on clear.


BIS
( 61 )
BIS
The method of procuring the juice is | them drain, then take out the meat and
by boring holes in the body of the trees, pound it in a mortar, then put some rice
and putting in fossets, which are com into boiling water, and let it boil for a
monly made of the branches of elder, the quarter of an hour, after which let it
pith being taken out. You may, without drain, and then pound it in the mortar
hurting the tree, iſ large, tap it in several with the meat of the cray-fish; when the
places, four or five at a time, and by that whole is well pounded, put it in a stewpan
means save from a good many trees seve with a little stock previously strained
ral gallons every day; if you have not through a sieve; when this purée is
enough in one day, the bottles in which done add to it a little more stock, taking
it drops must be corked close, and rosin. care that it is neither too thick nor too
ed or waxed; however, make use of it as clear. After you have prepared your
soon as you can.
cray-fish pound the shells, and when they
Take the sap and boil it as long as any are well pounded, add to them some
scum rises, skimming it all the time; to gravy or the butter in which the cray.fish
every gallon of liquor put four pounds of were boiled, pass this purée through a
good sugar, the thin peel of a lemon, boil sieve, and after you have strained it, put
it afterwards half an hour, skimming it it into a stewpan over a moderate fire,
very well, pour it into a clean tub, and you must be careful not to let either of
when it is almost cold, set it to work with your purées boil. When the second purée
yeast spread upon a toast; let it stand five is finished, and you are ready to serve,
or six days, stirring it often; then take put some croutons in a tureen and pour
such a cask as will hold the liquor, fire a over them some boiling stock, then pour
large match dipped in brimstone, and in your first purée, then upon this pour
throw it into the cask, stop it close till your purée made of the pounded shells,
the match is extinguished, tun your which being of a red colour will give a
wine, lay the bung on light till you find nice tinge to the whole.
it has done working; stop it close and Bisque.- Take fiſty cray-fish, well
keep it three months, then bottle it off. wash them and pick out the meat ; pound
Birds Potted, hoin to preserve when it and then put it in a stewpan with six
they begin to grow bad.- When birds have ounces of butter, some salt, pepper, nut-
come a great way they often smell so bad meg, and a piece of the crumb of new
that they can scarcely be borne from the bread three times the size of an egg; put
rankness of the butter, by managing the whole on a quick fire, and let them
them in the following manner they may cook for half an hour; then strain the
be made as good as ever. Set a large whole through a sieve, and when strain-
saucepan of clean water on the fire; ed put it again into a stewpan over a
wben it boils take off the butter at the gentle fire, taking care not to let it boil
top, then take the fowls out one by one, and that your purée is not too thick:; then
throw them into that saucepan of water serve with bread, the same as in the pre-
half a minute, whip it out, and dry it in a ceding receipt.
cloth inside and out; continue till they Bisque.-Take what fish you please,
are all done, scald the pot clean; when wash and clean it, then marinate it for
the birds are quite coid, season them an hour in white wine vinegar, a handful
with mace, pepper and salt, according to of salt, whole spice, a bunch of sweet
taste, put them down close in a pot, and berbs, some whole onions, and the peel
pour clarified butter over them.
of a lemon grated. Nearly cover the
Bishop (Essence of) or Tincture of whole of your fish with these ingredients,
Allspice.-Steep three ounces (apothes and when it is marinated in them for an
cary's weight) of bruised allapice in a bour, put it with the ingredients into a
quart of brandy, for a fortnight, ncca- saucepan, and when it is about half boiled,
signally shaking it up, then pour off the add some boiling water to it, this will
clear liquid. Good for gravies, mulled make the fish very firm. Then fry the
wine, potted meats, &c. &c.
remainder of your fish, make a rich sauce
BISQUE.- A bisque is a soup in ragoût, with oysters, shrimps, mushrooms, ca-
whicb is made either of quails, capons, pers, a bunch of sweet herbs, two ancho.
pullets, or pigeons, &c.
vies, two onions, stuck with cloves, the
Bisque. - Take fifty cray-fish and yolks of two eggs, the juice of a lemon,
Tash them in eight or ten waters; and nutmeg grated; and some scraped horse-
put them into a stewpan with some salt, radish; mix all these together with two
Jepper, a little grated nutmeg, and a pounds of butter, and let it be very thick;
quarter of a pound of butter; over a dish your fish, and pour over it tbe sance.
quick fire; and keep constantly stirring Garnish your fried fish with parsley,
them with a spoon for a quarter of an horse-radish and sliced lemon, serve
Laur. When your cray-fish are done, let l it hot.


BIS
( 62 )
BIS
Biscuits.-Weigh eight eggs, an equal gentle oven to dry; when very yellow
weight of sugar, and the weight of four they are sufficiently done. These biscottes
in flour; beat up the yolks of five, and are generally sent up with coffee cream.
put them in an earthen vessel with some Biscuits en Caisses.*-Prepare your
rasped lemou-peel and the sugar, beat mixture the same as for spoon biscuits,
them together for a long time, then add and fill some little round or square cases
the whites of eleven eggs also well
beaten, with
it. Then with the rolling pin crush
then mix in the flour by degrees, pour some fine sugar, but not to a powder,
this into paper cases of whatever form and strew it over your biscuits, which
and size you please; strew powder sugar place on a copper plate, and when the
over tbem, and bake in a cool oven. sugar begins to dissolve put them in a
Biscuits.-Lay the rind of a lemon in gentle oven, at the mouth of wbich put
boiling water, till it be tender; take a shovel full of burning coals to cris-
half a pound of sweet almonds, and tallize the sugar; and when that assumes
blanch them in cold water, and two the appearance of little pearls, remove
ounces of gum-dragon, which soak in fair the coals and close the oven. These
water; then pound the almonds, putting biscuits will require from twenty to
in as you pound, the whites of two eggs twenty-five minutes baking.
beaten hollow; pound the lemon in a Biscuit Cake.-One pound of flour,
store mortar by itself, and put the gum five eggs well beaten and strained, eight
and the lemon into the almonds, and mix ounces of sugar, a little rose or orange-
them well togeiher; then beat a pound flower-water, beat the whole thoroughly
of fine sugar in a mortar with the al- and bake it for one hour.
monds, gum and lemon, and afterwards Biscuits en Cupsule. *-Put half a
add two pounds more of fine sugar, pound of fine sugar into an earthen pan,
stirring it with a spoon, then roll it up and pour over it the yolks of twelve
in little rol's, and lay them upon white eggs; put the whites into a preserving
papers, and set them in the oven. pan, and whisk them for half an hour;
Biscuits.-Make a pound of flour, the in the meantime the sugar and yolks of
yolk of an egg, and some milk into a very eggs must be stirred with a wooden
stiff pasie; beat it well, knead till quite spoon, and pour them on the whites;
smooth, roll very thin and cut into bis- stir them gently, add six ounces of fine
cuits, prick and bake in a slow oven till flour and two of powder sugar siſted, and
dry and crisp.
the grated rind of a lemon. Mix it all well
Biscuit Bread.-Dry fine flour and together, but with great care, lest the
powder sugar, of each hall a pound, snow of the whites should fall. With
iboroughly: bear up four very fresh eggs this fill some small buttered moulds, or
for ten minutes, then add the sugar, beat paper cases, and bake them in a quick
them ten minutes longer, put the flour, oven to a deep yellow, first sprinkling
and continue beating ten minutes more. them with sugar. If they are in moulds,
Butter your baking-plates and bake. turn them out when baked; but they
Carawıyor aniseed may be added, if you may remain in the paper cases, which
please.
need not be buttered.
BISCOTTE de Bruxelles.. - Take Biscuits (St. Cloud.)*_Sift two ounces
two quarterns of fine flour, and divide it of rice-flour through a tammy into an
as in making the brioche; take rather earthen pan, with half a pound of powder
more than a quarter of the flour to make sugar, the yolks of four eggs, and a little
the leaven, put in a little more yeast, and green lemon grated; beat them up to-
keep the leaven moist; put to the other gether for a quarter of an hour: whisk
portion of four balf an ounce of salt, a the whites of eight eggs to a froth and
little water, an ounce of sugar, a quarter mix them with the yolks. Put this into
of a pound of butter and six eggs; wet buttered moulds or paper cases, and bake
the paste with cream, work it well five in a moderate oven. When done take
or six times, mix in the leaven, knead them from the mould while hot, and ice
it twice more, and then put it aside in them in the following manner: beat up
a floured cloth to rise. In four hours half the white of an egg and two spoons-
take it out and divide it into three parts, ful of powder sugar with a wooden spoon,
work each part up and make them into add occasionally a few drops of lemon
the form of sponge-cakes, put them on a juice; when it becomes quite white lay
large baking-tin, and let them stand for it over the biscuits; and place them in
half an hour tó rise, dorez them with the oven a minute to dry.
milk, and bike tbem; when done take BISCUITS (Drop).- Pound and siſt a
them from the oven, but do not remove pound of fine nugar, take the yolks of
them from the tin. The next day cut seven and the whites of ten eggs and beat
each cake into slices, lay them in a l well separately for an hour. Dry and


BIS
( 63 )
BIS
sift a pound of fine flour, and when cold white of egg and sugar, as biscuit with
mix it with the eggs and sugar, beat all sweetmeats, or with apricot marmalade,
together for a quarter of an hour, drop on which strew pounded macaroons.
upon paper, sift sugar over, and bake BISCUITS, Italian Water.-Whisk up
them.
six eggs, and an equal weight of powder-
Biscuits Drops.-Beat a pound of sugar, for half an hour. Take six more
sugar, the yolks of four, and whites of eggs and their weight of four, and mix all
two eggs, with a little white wine, then together, and lay this mixture on paper,
put in a pound of flour, and a few seeds, in cakes the eighth of an inch thick, and
mix all well together. Butter a paper, about two inches diameter ; lay them
lay your batter on in spoonfuls, ice them quite flat, and do not let them touch.
with fine sugar, and set them in a gentle T'he oven should be hot; five minutes
oven.
will bake them. When cold, wet the un.
Biscuits (Hard).*-Warm two ounces der side of the paper, and they will then
of butter in as much skimmed milk as remove easily.
will make a pound of flour into a very Biscuits, Jessamine. — The Spanish
stiff paste, beat it with a rolling-pin, ješsamice is the best, but if not to be pro-
and work it very smooth. Roll it very cured, take English jessamine flowers,
thin, and cut into biscuits, prick and clean picked from the stalk; beat them
bake for about six minutes.
well in a marble mortar, and put to them
Biscuits (Iced).-Beat up the whites the whites of eggs and powdered sugar,
of eight, and the yolks of six eggs, with and lay sugar under them in a dish, or
8 pound of fine powdered sugar, for two on papers, cover them with sugar, and
hours. Have ready fourteen ounces of bake them in a gentle oven.
well-dried siſted four; when the oven is Biscuits, Judges. - Break six eggs
ready and your plates buttered, mix the into a basin, and whisk them well for five
flour as quick as possible with ihe eggs, minutes, add half a pound of powder-
&c., and lay the biscuits on the plates ; sugar, and whisk again for ten minutes
you may add a little musk and ambergris. longer; put some carraway-seeds and
Bake in a quick oven.
half a pound of dry sifted Avur; mix
Biscuit Ice Cream.-Break six eggs them all together with a wooden spoon.
into a stewpan, and beat them with a Drop them on paper about the size of a
wooden spoon; add a pint of cream, the crown-piece, and thick in the middle;
peel of a lemon, two gilla of syrup, and a siſt sugar over, and bake them in a brick
little spice; boil it till it begins to thicken, oven. Take them off the paper while
stirring constantly; crumble some Na: 1 hot.
ples and ratafia biscuits into it, and pass Biscuits, King's.-Put half a pound
the wbole through a sieve, and put it of butter into a basin, and work it about
in to tbe mould, which place in ice as well with a wooden spcon; break six eggs
directed. (See Ice.)
and whisk them well, add half a pound
Biscuit iced, i la Royale.*_Make a of powder-sugar, and whisk ten minutes
Savoy biscuit of nine eggs, three quarters longer, and then mix them with the but-
of a pound of sugar, and five ounces of ter; stir in six ounces of currants, and
potatoe. flour, with the addition of a lit. the same of dried flour. Wben all is well
ile pulverised iris and orange-flower; mixed, drop it, the size of a shilling, on
bake it in an octagon mould, and let it paper, and bake in a quick oven. Take
wool. Make an icing with ten ounces of them off while bot.
sugar, and one and a halk whites of eggs; Biscuits (large) to cut in Pieces.* -
mix them together with a wooden or Break ten eggs, put the whites in one,
silver spoon, putring in a few drops of and the yolks in another vessel; add to
lemon-juice occasionally; when very the latter, a pound of powder-sugar, a
white, divide it into two equal parts, to little lemon-peel, orange-flowers, and
one of which add a little carmine to make salt, mix these together well; whip the
it of a delicate rose-colour; with these whites quite firm, and then put to them
two icings, glaze, alternately, each angle the yolks, lightly, siſt over them three
of the biscuit very carefully; keep it quarters of a pound of dried flour, stir-
thin and even ; smooth it with the blade ring all together carefully. Put this pre-
of a knife.
paration into paper cases, glaze and bake
Biscurt à l’Italienne, * --Bake a bis-them in a blow oven for an hour. When
cuit, made like Iced biscuit, in a plain, cold cut them into such forms as you may
round mould; cut it across, 'in slices an think proper, and ice them. You may
inch thick ; pour on each slice a spoonful vary the flavour and colour of these bis-
of trve maraschino, and when they have cuits as you please, by mixing any co-
imbibed this, place them in their proper louring material with the icing, and by
form, and mask the whole, either with rubbing the fruit which they should be
G2


BIS
BIS
( 64 )
flavoured with, on the sugar, before it is with a spoon till the whole is veined, or
crushed and mixed with
the egg.
clouded with the two colours; pour it
Biscuits (light).* - Take ten eggs, into the other case, sprinkle it with flour,
put the yolks of five in a pan with a few and bake like the former; when quite
crisped orange-flowers, the peel of a cold, cut them into slices about two
green lemon, both shred fine, and three inches thick, half of which should be
quarters of a pound of fine sugar; beat | broken, and the other half cut in pieces
the whole together till the sugar is dis- of an equal size, lay them on a baking.
rolved and well mixed with the exgs. plate, and dry them in the oven. These
Beat the ten whites to a froth, and add are generally used to make the rocks in
to the sugar, stir in lightly, and by de ornamental pastry, and may be coloured
grees, six ounces of flour, put them into with the usual materials, according to
buttered moulds, powdering them with your fancy,
fine sugar, and bake them in a moderate Biscuits, Marchpane.- Beat a pound
oven.
of sweet almonds to a very fine paste,
Biscuits, Manqués.* – Put into an moisten them with water, then put them
earthen pan halt a pound of powder and a pound of powder-sugar into a sauce
sugar, three quarters of a pound of Avur, pan, over a clear but not fierce charcoal
a quarter of a pound of butter, the same fire, stirring constantly, till the paste
of pounded almonds, a little salt, and leaves adhere together; put it on a
rome orange-flower water, six yolks, and foured slab, and work it well with your
two whole eggs; beat up these ingre, hands for some time, then roll small
dients well; whip the six whites, and pieces of it about three inches long and
mix them gradually with the above pre- half the thickness of your little finger,
paration; make a paper case, butter and join the ends of each and make them into
pour in it your biscuit paste and bake it. round rings, lay them on a sieve in a dry
Meanwhile cut some almonds into either warm place for two or three days. When
dice or slips, mix them with some pow. wanted, mix some powder-sugar with
der-sugar and white of egg ; when the the whites of eight eggs, and beat them
biscuit marqués is about three parts with a wooden spoon in each hand; add
done, durez and cover it with this latier a cup of orange flower water. Put your
mixture; then replace it in tbe oven and rings into this icing, and cover them
finish baking. As soon as it is done, completely; lay them on a sheet of paper
take it out and cut it into whaterer forms and bake in a slow oven until the icing
your fancy may dictate.
sets and they begin to change colour. Do
Biscuits, marbled.* - Make twenty: not remove them from the paper till cold.
four egge, a pound of powder-sugar, and Biscuits, Millefruit. – Take pre-
three quarters of a pound of dried and served orange and lemon-peel, a quarter
sifted four, into a biscuit paste, as di. of a pound of each, six ounces of angelica,
rected for Sponx Biscuits; then beat lour the same of sweet, and one ounce of bitter
ounces of dissolved chocolate in an almonds; cut all the above ingredients
earthen pan, and add to it a third of the into pieces half an inch long and a quar.
paste; when it is wel! mixed, divide it in ter wide. Make an icing with white of
hall, and to one half mix a quarter of the eggs, sugar, and orange-flower water;
biscuit-paste, which will tinge that por- put the almonds, &c. into this, and have
tion a light chocolate colour. After this, ing paper on your baking-tin, lay the
mix together some vegetable red and in cakes on it, of whatever size you please ;
fusion of saffron to colour half the re. then with a hair pencil touch them here
maining paste orange; then divide that and there with a little cochineal. Bake
again, and mix the last quarter with half them, but not in too hot an oven.
the orange-colour, thus your paste will Biscuits, Monkey.-Take the weight
be coloured with two shades of chocolate of six eggs in powder-sugar, and mix it
and two of orange.
with the yolks and a little pounded cin-
Make two paper cases, each eight namon; whisk the whites to a firm froth,
inches aquare and three high, pour into and stir them lightly into the yolks; add
one of these a large spoonful of the choco- four whole exos, and their weight of
late-paste, and when it has spread over dry siſted flour, mix them well together;
the bottoin of the case, pour in one of the take this mixture in a spoon, and lay it
orange.coloured, on which another of in about the size of a half-crown piece on
the chocolate, and so on, alternately, paper, join two together with the spoon,
until the case iş half full; then sprinkle it and when your paper is full, sprinkle
with four, and put it into a slow oven powder-yugar over and bake them; a few
for three quarters of an hour. Put the minutes will do then. Remove them
remainder of your biscuit-paste (both from the paper while bot and put the two
colours) into a pan and stir them together | undersides together.


BIS
( 65 )
BIS
Biscurts (Muscovy).* – Take green then having prepared the icing (as
lemog-peel, orange-Hower marmalade, therein mentioned) colour it green with
and apricot marmalade, of each four spinach juice; mask the whole surface
drachms; four whites of eggs, and three vf your biscuit with this, and place it in
munces of powder-sugar; Whip, the the oven a minute to dry. When wanted
whites to a snow, pound the marmalades for table, fill the interior of the biscuit
and lemon-peel 'to a paste, and pass it with fromage bavarois of pistachios, on
through a sieve, then add the eggs and wbich place a very wbite sultune.
sugar, mixing them well together, put This kind of biscuit may be filled with
them in paper cases (buttered) and bake any other fromage bovirrois, or a whipped
them. When sufficiently done, glaze cream, if you like it better. The colonr
them with power-sugar and white of of the icing may also be changed accord-
egz, and decorate them with nonpareils. ing to your fancy.
Biscuits (Naples).* -Put three quar. Biscuit Pusie.*-Break a qrarter of
ters of a pound of fine floor to a pound of a hundred of eggs, separate the yolks
fine sifted sugar; siſt both together three and whites ; to the former put two
times, then add six eggs beaten well, and pounds of pounded and siſted sugar,
a spoonful of rose-water; when the oven and add vanilla, or any other aromatic
is nearly hot, bake them, but not too ingredient you please; beat them with a
wet.
wooden spoon, wbisk' the whites until
Biscuits, Niauffes.*- Make some puff pretty firm, and then put them together;
paste, roll it out two or three times more mix in a pound and a half of meal by
than nsual, then spread it in two square degrees. "Butter moulds, and put in
layers, about the thickness of a crown your paste; sprinkle sugar over, and
piece, put one of them on a baking plate; bake in a cool oven.
mix with some cream pâtissiére, a hand Biscuits of Preserved Fruits, or Siceet-
fal of pistachios pounded, two bitter, meats:-Take dried preserved fruit, such
and a handful of sweet almonds, blanched as apricots, grapes, plums, oranges, and a
and pounded, a little green of spinach, Jittle orange flower marmalade, pound
powder-sugar, orange-flower water, and them togeiher, and siſt in a sieve; mix
two eggs; spread this equally over the the yolks of new laid eggs, and fine
pufl-paste for an inch thick; cover it with powder sugar therewith, till it comes to
the other square of paste; durez and prick à paste, but not too liquid, bake upon
it, and mark it in divisions of three paper in a moderate oven.
inches long, by one and a half wide; strew Biscuits (Princess Amelia).*-- Put
over powder-sugar, orange-flowers pra- the whites of twelve eggs into an earthen
Unce, and sweet almonds cut in slips ; pan, wbisk them to a thick snow, and
bake them in a moderate oven, and when add to them eight ounces of double re-
done divide them according to the marks.fined sugar, ponnded and siſted; having
Trim and serve them as an entremeis. mixed them, put in three ounces of flour,
Biscuit, the Nuns.- Take the whites and three of powder sugar siſted, the grat-
of twelve egus, and beat them to a froth; ed rind of one or two lemons and halfa cof.
a pound of almonds, blanch them, and fee cup of orange flower water, stir them
bat :bem with the froth of the whites well with a wooden spoon, but take care
of eggs, as it rises; then take the yolks, not to spoil the snow: drop them on paper
and to pounds of fine sugar and beat of a larger size than the sweet biscuits,
them well together, then mix the al- anu bake them to a clear brown in a
monds with the sugar and eggs; then moderate oven. Take them from the
add half a pound of flour, with the peel paper while bot.
of four lemons grated, and some citron Biscuit Pudding.–Pour a pint of
shred small; put the composition in boiling milk over three Naples biscuits
little cake-pans, and bake them in a grated; cover it close ; when cold add
quick oven, and when they are coloured, the yolks of tour egus, two whites, nus-
turn them on tins to harden the bot- meg, a little brandy, half a spoonful of
toms : but before you set them in the four, and some sugar. Boil it an hour
om again, sift on them some double in a brsin.
refined sugar. Let the pans be buttered, Biscuits, the Queen's.-Take a pound
and 6ll them half way.
and a half of flour, a pound and a balf of
Biscuit à la Parisienne.* -Make a fine sugar, the whites of twenty-four, and
biscuit as directed for that Iced à la the yolks of eighteen eggs, put in cori-
Royale, but bake it in a plain mould of ander seeds beaten small at discretion;
we ven inches viameter; when cold, cut mix these well together, and make them
about an inch from the edge all round, into a soft paste, add a little soft yeast or
to the depth of three inches; take away not. Lay this paste on paper, or in crusts
the top and a great part of the crumb; l about two inches broad, and four inches


BIS
( 66 )
BIS
Jong, set them in a moderate oven, and in it with a pound of fine sifted sugar.
when they begin to turn brown, take When the eggs are no longer soit, put
them out, and lay them on paper, in a three-quarters of a pound of flour into a
dry place.
silk sieve; mix the flour well with the
Biscuits, Robe de Chambre. - Boil eggs, by shaking the sieve, then add two
some sugar over a brisk charcoal fire to spoonsful of orange-flower water. Rub
caramel, into this throw blanched sweet a mould over with butter, powder some
almonds, stir them with a wooden spoon sugar over, and pour in your paste ;
till covered with sugar, then lay them sprinkle more sugar over, and bake in a
on a sieve to dry, take care to separate moderate oven for three-quarters of an
those which stick together. Make an hour.
icing with sugar, whites of eggs, and a Biscuits (Savoy), Large.* - Take
little orange-flower water; put the al- fifty-six eggs, four pounds of sugar, the
monds into this, cover them well with it, zesies of four oranges, a pound and three-
and place them on sheets of paper; do quarters of potatoe-flour sifted ; and
not let them touch; put them into a make your biscuit as follows : grate the
moderate oven. Let them be cold before zestes of the oranges on a piece of sugar,
you ren.ove them from the paper. and as soon as it becomes coloured, scrape
BISCUITS (Savoy), * - Whip twelve it off, and grate again until all the ceste
whites of eggs to a grow; beat the yolks is done, then dry the sugar perfectly,
with a pound and a quarter of powder. crush and sift it.
sugar, mix them together, with three Break your eggs one by one, (taking
quarters of a pound of flour and the care that all are perfectly fresh); put
grated rind of a lemon, into a paste, rub the yolks and whiies into separate ves.
your mould with melted butter, and sels; mix hall your sugar with the for:
bake it.
mer, stirring it in with a spatula until
Biscuits (Savoy), Cold.*-Take a little perfectly smooth, then add the remain-
more than half a pound of very fine dry | der, and work it well for twenty minntes.
flour, one pound of very dry pounded Whip the whites till quite firm, putting
sugar, and fourteen eggs ; rasp, the peel in a small quantity of pounded alum;
of two lemons or oranges on the sugar, when sufficiently whipped, which may
which put to the yolks of the eggs, and be known by little points rising when the
work them together with two new wooden whisk is taken out; mix a little with the
spoons. Whip the whites in a separate yolks ; still, however, keeping the whites
vessel, (with a small pinch of calcined stirring; then pour the yolks on them
alum to prevent their turning), when very gently, mixing them together as
very firm, take half to mix with the you pour, with the whisk; siſt over the
yolks, then mix the whole, and sift the whole a pound of potatoe-flour, stirring
flour over: mix all together gently with the mixture all the time; when ready
a whip. Prepare a mould as above, and to put into the mould, your paste should
put the biscuit in, a little at a time, to be very smooth, and somewhat of the
prevent the bladders at the top; put consistence of treacle. Butter the mould,
some ashes on a baking dish, and put and put in a few spoonsful of your paste
the mould over this in a moderate oven. at first, to prevent any globules of air
One hour is sufficient. The same paste appearing on the top when baked; pour
may be put into paper cases. Throw in the remainder carefully. Cover a
crushed sugar over before baking. baking-plate with hot ashes, lay the
Biscuits (Savoy), with Filberts. *-- moulă in the midst of them, and place
Blanch, wash, and dry your filberts, and it in a moderate oven ; keep it open for
then burn or roast them till of a fine yel- an hour, that the biscuit may be watched.
low tinge. When cold, pound and mix and if it takes colour too quickly, cover
them the same as the almonds.
it with paper. In three hours time take
Finish the biscuits as before-men- it from the oven, and if it be of a good
tioned. Smaller Savoy biscuits are made colour, and firm, turn it on a baking-tin,
in a similar manner.
tie round it a band of double paper, and
If you should not be able to procure replace it in the oven for a quarter of an
potatoe-flour, wheat flour may be used, hour to dry.
taking care to dry it perfectly; a larger IBID, with Almonds.* -The ingre-
quantity of the latter will then be requi- dients for this biscuit are the same as
site; two pounds and a quarter will be above, with the addition of four eggs,
equal to one and three quarters of the and half a pound of bitter almonds :
potatoe-flour.
blanch the almonds, then wash, drain,
Biscuits (Savoy), Hot.-Break a dozen and dry them in a napkin ; pound them
eggs into a vessel over another contain with whites of eggs in the usual way, to
ing water nearly boiling ; beat them up a fine paste, pass it through a sieve, and


BIS
BIS
( 67 )
then mix it with the additional eggs ; , kept open for seven or eight minute 8
add this to the sugar and yolks, and pro- then close it until your biscuits are of a
ceed as above.
proper colour. When cold, detach them
Biscuit Sea,* à la Française. - Mix from the paper with a thin knife-blade,
balí a pound of four with the grated and lay them by, in couples, the glazed
rind of a lemon, four eggs, and a little sides outwards, till wanted.
salt; stir then with a wooden spoon ; BISCUITS (Sweet).*-Take half a pound
lay this preparation in two large cases, of fine pounded sugar, and sift it through
dores and bake them in a tolerably hot a tammy. Put the whites of cwelve eggs
oven. When done, take them out of the into a preserving-pan, and the yolks into
cases whilst hot, and cut them in pieces an earthenware tureen; whip the whites
the size of a little finger; put them to a snow, and then carefuliy pour on it
again into the oven to dry, and colour the yolks and sugar; stir them gently;
them.
place your pan over a chafing-dish; con-
Biscuits (Small).-Make a paste with tinue whipping the whole for a full half
a quarter of a pound of flour, three hour, and then, if the drop which falls
spoonsful of fine powder-gugar, and the from the whisk lays a little while without
Raine of marınalade; add whites of eggs spreading, take it from the fire, and
to work it pretty soft; and make this whisk again till it is cold; then add balf
paste to what shape and size you please. a pound of fine sifted flour, stir it in
Biscuits, Spice.-Take three pounds gently with a wooden spoon. Drop them
of dour, three pounds of almonds, cut in on paper, siſt sugar over, and bake them
Lalf, three ounces of cinnamon and mace in a warm oven until of a deep yellow;
pounded, and one pound of powder- take them from the papers while warm;
sugar; mix them all together on your bake them as soon as possible after they
slab; boil three pounds of Lisbon sugar are dropt on paper.
with some water; make the above ingre Biscuits, Sweetmeat.-Cut some Na-
dients into a paste with this, and roll it ples biscuits into pieces about an inch
to the size of a large rolling-pin; lay it on thick, and an inch and a half square, and
a sheet of paper, fiat it down a little with just crisp them in the oven. Make some
your hand, keeping it higher in the mid- icing with whites of eggs, sugar, and
dle tban at the ends, put it into a very orange-flower water; dip one side of the
hot oven; when done, take it out, and biscuit into it; cut some preserved lemon
while hot, cut it across, in slices an eighih and orange-peel and angelica into small
of an inch thick, and dry them.
pieces; btrew them over the biscuits,
Biscuits, Fine Sponge. Break and dry the icing in the oven.
twelve eggs, separate the yolks and Biscuit with Sweetmeats.*—Prepare
whites; to the former put three quar: your biscuit as à la Parisienne, bake it
ters of a pound of powder-sugar, stir in a plain round mould, six inches dia-
them well with a wooden spoon, till it meter, and five or six high. When
rises in large bladders; whisk the whites quite cold cut it across in slices three
to a very firm frotb, and then mix them quarters of an inch thick; cover each
very lightly with the yolks and sugar, slice with apricot marmalade, and re-
and wben incorporated, add ten ounces place them according to their original
of fine dried and siſted flour. Stir them form. Have ready the whites of three
all together well, and pour the mixture eggs whipped firm, and mixed with a
into well-buttered tin moulds, sift sugar quarter of a pound of fine powder sugar,
over, and bake them in a moderate oven. mask the biscuit with this, and strew
Take them from the tins whilst hot. crushed sugar on this ; put it in a slow
BiscuiTS (Spoon).*-Break four eggs, oven to colour it. Serve it cold.
put the yolks and whites into separate You may strew over the icing, either
besins; add to tbe former a quarter of a pistachios cut in dice, currants mixed
pound of powder sugar; having grated on
with sugar, and use any inarmalade or
it the zeste of a lemon, mix these together jelly you may think proper.
well with a spatula for ten minutes; then Biscuits (Syringe).- Beat a pound of
whip the whites to a froth, and put sweet almonds to a very fine paste, moist-
about bal of them to the yolks, and when ening them with white of egg, and having
that is well mixed in, ada the rest ; stir grated the rinds of six lemons, mix them
it very lightly, and lay them with a spoon in two pounds and a half of powder-sngar
on paper, make them about three inches with the almond-paste. Take a syringe
long, and the breadth of a finger. Glaze mould, the bottom of which should be
them with powder-sugar, and place them fat, and a star cut out in the centre,
on baking tirs, and, as the sugar dis. hali fill your syringe with the paste, and
wolves, and they shine, put the biscuits press it through, on to a well-floured slab,
into a moderate oven, which must be cut in pieces about three Inches in length,
-


3 LA
( 63 )
BLA
lay them on three sheets of paper to pre- done, lay them in clean cloths till cold.
vent their burning, and bake them in a When to be used, scald them a few mi-
brisk oven.
nutes and broil them.
Biscuits, Toad-in-a-Hole. – Beat a Black Pudding, Scotch way.-Chop
pound of sweet, and an ounce and a hall off the head of a goose, save the blood;
of bitter almonds to a fine smooth paste, stir it till cold, then mix it as above di.
moisten with water, and mix the paste, rected with grits, spice, sweet herbs,
which should not be too thin, with a salt, and beef suet, chopped; take the
pound and a quarter of Lisbon sugar. skin from the neck, pull out the wind.
Lay, a sheet of writing-paper on your pipe and fat, fill your skins, tie them
baking-plate, and wafer-paper on that; at both ends.
lay the biscuits about the size of a ball BLACKBERRY Wine.- Put full ripe
crown piece; put a dried cberry in the blackberries into a large vessel with a
middle of each; siſt sugar over and bake cock in it, pour on as much boiling water
them in a moderate oven. When done, as will cover them, and as soon as the
cut the wafer-paper round, but do not beat will permit, bruise them well with
take it away.
the hand till all the berries are broken;
Biscuits, Yarmouth.-Pick and wash cover them, and in about three or four
half a pound of currants, dry them well, days, when the berries rise to the top,
rub a little flour with them, and put draw of the clear part in to another ves.
them with half a pound of powder-sugar, sel; add to every ten quarts of the liquor
three quarters of a pound of siſted flour, one pound of sugar, stir it well in, and
and half a pound of fresh butter; mix let it stand a week or ten days to work.
them into a paste with three eggs, roll it Draw it off through a jelly-bag. Steep
out to the thickness of the eighth of an four ounces of isinglass in a pint of sweet
inch, cut them into what shapes you wine for twelve hours, then boil it slowly
please. Bake them of a light colour in a till dissolved, put it in a gallon of the
hot oven.
blackberry juice, boil them together, and
Black Cock-Is dressed in the same then put all together; let it stand a few
way as partridge; a small one will take days, and bottle.
thirty, a full grown one forty or fifty mi. BLANC.-A mixture of butter, salt,
nutes to roast. Serve with currant-jelly water, and a slice of lemon; also as fol-
and fried bread-crumbs. Gravy and lows:-Cut a pound of beef suet, and the
bread sauce.
same of ſat bacon into dice, balí a pound
BLACK Puddings.-Boil a peck of grits of butter, the juice of a lemon, salt and
for balf an hour in water, then drain and pepper, one or two onions, a bunch of
put them into a tub or pan; the log | parsley, a little thyme, a bay leaf and
being killed, save two quarts of the blood, spice.
and stir it till quite cold, when the grits Blanc.*-Take half a pound of the beef
may be mixed with it, still stiiring; sea- fat, half a pound of bacon, a quarter of
son it with a large spoonful of salt, cloves, a porind of fresh butter, two carrots, two
nutmeg, and mace, a quarter of an onions cut in hall, a bunch of sweet
ounce of each, pounded and dried; flavour herbs, a few bay leaves, the juice of a
it with winter savory, sweet marjoram, lemon, some salt, whole pepper, and
thyme, and penny-royal, all chopped tvo glasses of stock, and boil the whole
Amall.' The next day, cut the leaf oſtbe for some time, it will be then fit for use.
hog into dice, cleanse the entiails well, Blanc.*—Put one pound of grated
tie them at one end, and begin to fill | bacon, one pound of fat, balf a pound of
them, putting in plenty of fat with the butter, tivo lemons cut in slices, and the
other ingredients, fill them about ibree wbite taken out, two bay leaves, two
parts full, tie the other end of the skins, cloves, four carrots cut into dice, four
prick and boil them gently for an hour; onions, and a very small quantity of wa-
then take them out, and lay them on ter, into a saucepan, and boil the whole
clean straw.
till it is reduced. You must take care to
BLACK Pudding:-Soak a quart of keep stirring to prevent your blanc from
whole grits for twelve hours in as much catching; when all the moisture is such-
boiling hot milk as will swell them, and ed up and the fat is melted, moisten it
leave half a pint of liquid. Chop some with water; add some clarified salt, let it
pennyroyal, savory, and thyme, salt, boil and skim it; it is then ready for use.
pepper. and allspice pounded; mix BLANCMANGE.-To one ounce of picked
them with a quart of blood, half till the isinglass, put a pint of water, boil it till
sking with it, and add as much of the the isinglass is melted, with a bit of cin
leaf as will make it pretty rich; boil in namon ; put to it three quarters of a pint
a large kettle, pricking them as they of cream, two ounces of sweet almonda,
swell, lest they burst. When sufficiently six bitter ones blanched and beaten, a


BLA
( 69 )
BLA
bit of lemon-peel, sweeten it, stir it over | into this milk, twelve ounces of crystal-
the fire, let it boil, strain and let it cool, lized sugar, broken into small pieces ;
squeeze in the juice of a lemon, and put when the sugar is dissolved, pass the
into moulds; garnish to your fancy. whole through a napkin; and then add
Blanc-mange may be coloured green by to it one ounce of clarified isinglass,
adding spinach-juice ; red, by a bit of rather warmer than lukewarm ; and
cochineal in brandy, let it stand half an when the whole is well incorporated
boor and strain it; yellow with saffron. together, pour it into your mould. Your
BLANC-MANGE, Diablotins aux Avelines.* mould should be previously
put into ten
-Pound and blanch six ounces of filbert pounds of pounded ice; when your blanc-
nuts, and beat them up with three mange is ready to serve, (which will be
plasses of scalded cream; squeeze them in two hours after it has been put into
through a napkin to extract as much the mould), you must take it out of the
milk as possible from your almonds; then mould according to the rule prescribed
Tadaally pour it upon two large spoons- in Violet Jelly.
fal of rice flour, and beat it well toge BLANC-MANGE Fritters.* -Put a quar-
ther, taking great care not to let it be ter of a pound of ground rice into a
lumpy, adding three ounces of sugar and stewpan, mix with it iwo eggs, a pint of
a very small quantity of salt; put it to milk, and two ounces of sugar: let it boil
turn over a moderate fire, and dry it for two hours, stirring it frequently; when
forty minutes until it becomes quite a well thickened, take it oil, and add a
stift thick paste; then put it on a dish little grated lemon-peel, some dried
and leave it to cool; when cold, rollit into orange-flowers, shred, and a little salt:
strips, cut them into small pieces about the whole being well mixed, spread it
the size of a filbert, and as you cut them upon a floured dish, sbake flour over it,
roll them into balls and lightly sprinkle and when cold, cut it into little bits, and
them with flour. The whole being thus make them into balls, with your lands
prepared, place some of them in a small floured ; fry on lard, and when dark-
cullender, and put the cullender into coloured, sugar and serve.
batter, so hot that the diablotins will BLANC-MANGE Fritters en Gimblettes.*
immediately catch (this batter should - Prepare the paste the same as for
have been standing on the stone for two Blanc-mange Diablotins aux Avelines.
hours), and becoine of a nice dark colour When it is cold, cut it, and form it into
in almost an instant. Then take your your gimblettes ; cut the pieces out from
cullender out of the batter, put your the middle with a paste-cutter, nearly
balls in a napkin, roll them in powdered two inches in diameter. Then mask
sugar, and serve them on a very hot these little rounds (which you have cut
plate. fry the remainder of your dia- from the gimblettes) all over with crumb
blotins, serving them hot and hot. of bread, very finely grated ; this must be
BLANC-MANGE (Dutch).-Put a pint of done with the greatest care, for fear of
deared call's-foot jelly into a stewpan; spoiling their shape. After having
mix vith it the yolks of six eggs, set it masked them in bread-crumbs, dip them
over a fire, and whisk till it begins to boil; in four eggs beaten up; then drain them,
then set the pan in cold water, and stir and again mask them in bread crumbs.
the mixture till nearly cold, to prevent it in the same manner prepare the gimo
from curdling, and when it begins to bletles, placing them upon plates; and
thicken fill the moulds.
when you wish to serve, fry them of a
BLANC-MAXGE à la Française. nice colour; then sprinkle them all over
Blanch one pound of sweet, and a score with sugar, and place your little rounds
of bitter almonds : drain them on a in the centre of a dish, and arrange your
nieve, and afterwards dry them, by rub- gimblettes round them.
bing them in a napkin; pound them in BLANC-MANGE Fritters en Gimblettes,
a mortar, continually moistening them glazed with Sugar. * — Prepare your
with ball a tea-spoonful of water at a gimblettes exactly the same as in the
time, to prevent their oiling. When preceding receipt; and when you wish to
they are pounded as fine as possible, serve them, fry them in butter as usual.
take them out of the mortar, and put | Then drain them, after wbich, glaze
then into a pan; then with a silver them in caramel sugar. You may if you
mon, beat up your almonds gradually, like, as you take them out of the frying,
with five klasses of filtered water; after pan, strew them over with pistachio nuts,
thua, spread a napkin over an oval dish, cut very small, or dried orange flowers,
and pit your almonds upon it; then BLANC-MANGE with Fruit. - Boil an
matter np the corners of your Dapkin, ounce and a hall of isinglass, and when
and wrine it very tight, to press out quite dissolved, strain it. Let it cool for
all the milk from the almonds; then put half an hour, skim, and pour it free from


BLA
BOA
( 70 )
sediment into another pan; then whisk | alternately, cleared calve's feet, red or
with it a table-spoonſul of cedrat, and Dutch blanc-mange.
half a pound of currant jelly, strawberry, BLANC-MANGE en Surprise.* _Take the
or raspberry jam ; and when it begins to crumb from a rasped pain à café without
jelly, fill the moulds.
injuring the crust, which ice with pop.
BLANC-MANGE, Hot.*-Blanch a pound der-sugar and orange-flower water;
of sweet almonds, with eight bitier al- | place it a minute in the oren or stove
monds ; pound them very fine, and put to dry; fill the inside with blanc-mange,
them into a stewpan; then put the same place it in a dish, and cover it with firm
quantity of cream with a quarter more blanc-mange, in the form of a pyramid.
into another stewpan, and boil it with BLOND (to clarify), for the Table.-
some sugar; and when it boils put in Whip the whites of four eggs in a large
your almonds, mix them well together, pipkin, and put the blond to them; set
and then pass them through a bolting ihe whole on the fire on a stewpan; con-
cloth; a quarter of an hour before you tinue to whip till near boiling, when it
wish to serve it, put your preparation will have become white. Then put it in
over the fire ; tarding it the same as a the stove, with fire over and under.
bouillie ; reduce it, and continue turning when quite clear, strain it through a
until it is thick and keeps to the spoon; sieve.
then pour it into a silver dish, and serve. BLOND OrVeal Gravy.-Put a few slices
BLANC-MANGE, the Italian Way.-Take of lean ham into a thick stewpan, and
a cold capon that has been either boiled lay over it some slices of lean veal, half
or roasted, take off the skin, mince the cover the meat with jelly-stock; stew it
meat, and then pound it in a moitar orer a brisk fire, taking care it does not
with blanched almonds; then add some burn; when the broth is reduced, thrust
capon broth and grated bread, salt, rose a knife into the meat, that the gravy
water, and sugar, previously strained may run out, and then stew it more
through a sieve; then boil the whole till gently till brown, turning the meat
it is or a good consistence; then either frequently. Wben of a dark red colour,
put it into a paste, or stew it.
moisien with bot stock, season with
BLANC-MANGE without either Isinglass shred mushrooms, parsley and green
or Icing. * -Prepare your almonds in the onions; when it has boiled an hour,
same manner as in the receipt for Blanc- skiin, and strain it through a tammy for
mange à la Française, but only using use, to clarify.
half the quantity specified in that receipt, BOAR Buked.-Season the leg of a
and likewise leaving out the isioglass. wild boar well (having taken out the
Then put into a pan the wbites of four bone), lard it with bacon, seasoned with
eggs, and whip them till they begin to pepper, ginger, and nutinegs pounded,
whiten, then add your blanc-manger, and or lay it in soak two days, and parboil it,
place your pas cver hot ashes, and con- put it into a good thick crust; then
tinue to whip your preparation until the strew over it some pepper, ginger, and
egg is thoroughly mixed with the al-nutmeg, all pounded, and some whole
monds, and the whole begins to turn to a cloves, and bay leaves, slices of bacon.
thick cream; and when it is of a proper and a good quantity of butter; then
consistence, pour into liule cups, and cover with crust and bake it.
serve it either bot or cold.
Boar's Head.-Let it be well singed,
When you wish to serve this entremet and rubbed with a piece of brick, to take
in little cups, and of any flavour you of'the hair; then scrape it with a knile,
please, you must only make use of two- and clean it well: this done, bone it,
thirds of thequantity of almonds, named and cut out the two jaw-bones, and cut
in the receipt for Blanc-mange à la off the snout; slit it underneath, so that
Française.
it may stick to the skin on the top, and
BLANC-MANGE with preserved Orange. take away the brain and tongue; then
- Fill the orange with blanc-mange; take some salt, and rub it into all parts
when cold, stick in long slips of citron, of the flesh; put the head together
like leaves, pour blanc-mange in a dish, again, and wrap it up, and tie it in a
and when cold, place the orange in the napkin; then put it into a large sauce-
middle; and garnish with dried or pre- pan of hot water, with some leaf fat of a
served fruit.
hog, two bay leaves, all sorts of sweet
Blanc-mange may be put into any herbs, coriander, and aniseed, salt, nut-
shaped moulds, and garnished and co meg, and clores, pounded, rosemary and
loured according to fancy.
an onion; when it is half boiled, add to
BLANC-MANGE (Riband).-Put into a it a quart' of wine, and keep it boiling for
mould some white blanc-manger, about twelve hours. You may also boil the
two inches deep, and when cold, put | tongue in the same liquor ; when it is


BOI
BOI
( 71 )
ready, let it cool in its own liquor; when | be properly attended to, and a vigilant
cold, put it on a dish, and serve it cold, eye kept upon the state of the pot.
either whole, or in slices.
Modern experiments, thanks to the
Boar, Wild, roasted.-Lard it with enlightened few who have applied the
lardons of bacon, without cutting off science of chemistry to the improvement
either head or feet; roast, and eat it of the culinary art, have proved that water
with vinegar and pepper, or orange, salt for all the purposes, of this department of
and pepper.
cooking, can but boil. That galloping
BOCKINGS.— Mix three ounces of bustle of the pot, and flapping of the
buck-wheat flour, with a tea-cupful of cover, which alone satisfied the impatient,
warm milk, and a spoonful of yeast ; let over-notable housewives of the last age,
it stand before the fire about an bour, to is now proved to have been, mere
rise; then mix four eggs, well beaten,
" Hubble-bubble,
and as much milk as will make the batter
Toil and trouble ;".
the usual thickness for pancakes, and fry to no other end than to save a little time,
them the same way.
at an enormous expense of fuel, and thus
BOILING.–The operation of boiling converting excellent meat from the lar-
meat, has been too cominonly treated as der, into an execrable dish for the table.
a department of the culinary artthat Hence, many domestic broils, upon un-
required no art at all. Hence, we may successful boils, in those days when even
possibly trace in the slovenly manage the potent demonstrations of science
ment of the pot, the well-known adage, were vainly opposed to the prejudices of
that a leg of mution voilei, is a leg of the boiling pot.
mutton spiled; whilst with due deler Salted meats above all animal aliments
ence to good old sayings, wbich generally should be slowly boiled. Indeed for these,
have originated in truth and experience, the pot should be kept in a simmering
we are to be numbered among those who state, which cannot be managed without
think a leg of mutton boiled, one of the vigilance, as it is indispensable that the
most deleciable plain dishes that belong fire should be attended to; for one act of
to the old English school of unsophisti- the poker by an impatient hand, may set
cated cookery. But the joint must be the pot into a too violent state of ebulli.
judiciously chosen, sufficiently kept, and tion, wbiilst too low a fise, from inatten-
skilfully cooked-for simple as it' may tion. may reduce the beat of the water,
appear, there is no small skill required so as to injure the meat, for too low, as
in the management of the arcana of the well as too bigh a degree of beat will
pot.
render all boiled flesh hard or lough. It
Hard water is improper for boiling meat is indispensable also that the water
and where soít water is not to be pro- should entirely cover the meat; conse-
cured, the cook cannot be expected to do quently the dimensions of the pot should
justice to ber reputation, even with the be suited to the bulk of the joint.
greatest attention to her business. So Other evil coosequences arise from
with pulse, a pease pudding is an aborni- boiling too violenily; as, by the force of
nation, if not boiled in soft water. the steam the cover of the pot is con-
It is now an established point among stantly liſted up, and with the escape of
the best authorities, that the meat should the steam thus liberated, tbe more vola-
be immersed in the pot upon the fire, tile and savoury particles of the meat es-
wbilst the water is cold, that it may be cape also and the meat is thereby deprive
come progressively beated with the ed of its flavour, and rendered less nutri-
water, and thereby gradually boiled; tious. This constant opening and shut-
for by not immersing it in the water un- ting of the lid moreover renders the pot
til hot, as of old, the sudden transition liable to the admission of smoke, and
from cold to beat not only rendered the sometimes even of soot, which taints the
meat dark in complexion, but tough. meat and broth, beyond endurance,
Cooks should be careſul in managing Large joints, as rumps and rounds of
the form of certain meat for the pot, beef, hams, &c. where there is suitable
either by skewering or tying, where ne- convenience, are best boiled in a copper,
cessary: for shapeless masses of flesh, of as it is less difficult to regulate the heat
unegual thickness, cannot be equally of a copper fire than that of a kitchen
cooked, as the thinner parts most of range. A discreet cook, will be known
necessity be overdone, before the
thicker by her economy in the management of
portion is equally acted upon by the the fire. The waste of fuel is an evil of
boiling water.
magnitude, proportioned to the means
All meats are best cooked, whether by of every housebold, it being an article
steam or immersion, by being slowly or of great expence in most parts of the
gently boiled; consequently the fire must | kingdom.


BO I
BOU
( 72 )
Boiling. - Meat before boiling or celerates the rising of the scum to the
roasting should be washed, and it is im- surface.
proved in colour by soaking. For roast When taken from the pot, the meat
ing or baking, however, before it is put must be carefully wiped. Some use a
on the spit or in the oven, it should be clean cloth for this purpose, but a sponge
wiped and dried.
previously dipped in hot water, and
It is impossible to complete the opera- wrung dry, is more convenient. This is
tion of boiling without due care in skim-Jone by wringing and cleansing the
ming the pot. The instant the water sponge in hot water prepared at band.
approaches boiling heat, the scum which Be careful not to let the meat stand, but
rises to the surface must be cleared off; send it to table with all convenient
and in this early state of the process, speed, or it will darken in complexion,
from the operation of the heat disengag- and become hard. Boiled meat, as well
ing the coagulated matter, which thus as roast, cannot be served too hot.
floats, the skimming must be patiently BOUCHEES de Dames.*-Mix with
followed up, or it will attach itself to the six eggs, a quarter of a pound of sngar.
meat, and thereby spoil its appearance. three ounces of potatoe-flour, a little
The cook must not neglect to skim dur- salt, and a pinch of dried orange flowers :
ing the whole process, though the coa- beat them together well, and having
gulum rises less frequently the longer it buttered a tin, lay your paste on it, and
boils. By strict attention to this impor- bake it in a gentle oven for a quarter of
tant part of the process of boiling, the an hour; when done, cut it in pieces,
custom of wrapping the meat in a cloth, about the size of a crown piece, and glaze
may be dispensed with. Indeed, the them, mask them according to your
only reason assigned for this, is to pre-pleasure, and dry them in the oven.
serve its appearance; whilst, if the pot Bouchees (Petites), de Dames,*
be carefully skimmed, the meat will be Take two ounces of spoon-biscuit paste,
cooked clean and pure, and come out of and lay it on paper, about the size of a
the vessel in which it is boiled, still hall-crown, cover them with sifted sugar,
more delicate, white and firm, than when and put them in a moderate oven as soon
so wrapped up the flavour too is im- as the sugar dissolves; take them out
proved by the absence of the cloth. when properly done, and remove tbem
The learned in the art of boiling re- from the paper and and let them cool;
commend different periods for the com- then mask the unglazed side (that which
pletion of the process, some allowing was next the paper), with apricot mar
hfteen minutes to each pound-others malade, as you do two, join them to-
twenty, and some even more. All the gether; when all are done, put a quarter
best authorities, however, as Dr. Kit, of a pound of sugar and the white of an
chiner, Accum, Mrs. Kundell, and egg into a pan, and stir it about with a
others, agree in this, that the longer the silver spoon for ten minutes, adding now
boiling, the more perfect the operation. and then a little lemon juice to keep it
The French cuisinier may claim the white; ice the bouchées de dames all
honours of a scientific stew, but the Eng- over with this mixture, place them on
lish cook against the whole world for a paper, and put them just within the
delicate boil.
oven, that they may dry, without chang-
It is of consequence, as before said, ing colour.
to suit the cooking vessel to the joint, Bouchees (Petites), Glacées.* --Roll
for there should be no space for super some puff-paste to about the eighth of
fluous water. The scientific allowance an inch in thickr.ess, and with a plain
being about a pint of water to a pound mund paste-cutter, of two inches diame-
of meat. It is sufficient that the joint ter, cut out as many cakes as you may
be entirely covered, as the richness of require; then with a smaller cutter, take
the juices are best preserved in propor- out tbe middle of half the number, so as
tion to the least quantity of water. The to make rings of them; moisten the
liquor, indeed, thus becomes broth, and edges of the former, and lay the rings
should be consequently preserved, to on them; wet them also as you lay them
use for that useful purpose, as by thus down, sprinkle them lightly with powder
slowly boiling, or simmering, it in bibes sugar, and bake them in a brisk oven.
no inconsiderable portion of savoury These bouchées require great attention
nutriment.
in baking, as the sugar is apt to dissolve
As the water wastes whilst boiling by and colour too quickly; when done, they
evaporation, the pot should be replenish: should be of a reddish 'tinge. Fill'them
ed, for the water must constants cover with sweetmeats, preserves, or whipped
the meat. A little cold water, too, ac- cream, according to fancy.
I
1


BOU
( 73 )
BOU
They may be cut into squares, ovals, , chée, half an inch apart, sprinkle them
lozenges, &c. if you think proper. lightly with sugar, and' dry the egg in
BOUCHEES de Monsieur. * -Pound a the oven, taking care they do not lose
stick of vanilla with two ounces of pow. their whiteness.
der-sugar, and then sift it; mix with it When cold, place between each pearl
seven additional ounces of dry powder- a smaller one of red-currant jelly. Fill
sugar, and half a pound of sifted flour ; your bouchées with apricot marmalade,
add to this the whites of four eggs, whip: apple-jelly, &c.; if, however, the jelly,
ped firm, and work them together till or whatever else you may use, be of a
the paste is very smooth and soft. Heat red colour, your intermediate pearls
two copper-plates, rub them over with should be composed of light-coloured
Far, and then wipe them; when cold, preserve, such as apricot marmalade,
lay the paste with a knife, in pieces about &c. These should be pearled a few at
the size of a filbert, shaped quite round, a time only.
leave three quarters of an inch space Bouchets (Petites), Pralinées.
between each'; when the plates are full, Having prepared the bouchées as usual,
put them on stools in an oven, so that durez and bake them in a moderate
they can receive no heat fron below, oven; when they are of the proper
then put a stove with hot coals on the colour, mask them with whites of eggs
top of the oven, and let them remain in mixed with sugar, and almonds minced
this state for twenty-four hours; then very small; replace them in the oven a
pat them for fifteen or twenty minutes minute or two, and then strew red, or
into a moderate oven. Take them from any other coloured sugar on them, but
the plates whilst hot, and as soon as cold, not so thick as to cover the almonds en-
finish them in the same way as bouchées tirely. Fill the bouchées as usual.
de dames ; glaze them with chocolate, à BOUCHEES (Petites), à la Reine. *-
la rose, with pistachios, orange, cedrat, The same as above, only the paste must
&c. &c. They may also be masked with be cut thicker, and before you dorez, let
Eustar, pistachios, currants, &c.
them stand a few minutes. Bake in a
Bouchers (Petites), Méringuées aux brisk oven.
Pistaches.*- Make them the same as BOUCONS.-Take the lean of a fillet
abore, strew sugar over without wetting of veal, cut it into long and thin slices,
the rings, and bake them to a light co- and lay them on a table ; place some bits
lour in a moderate oven. Then mix a of bacon, such as you use in larding, and
quarter of a pound of powder-sugar with as many of raw ham, one fat and one
three whites of eggs, well whipped, and lean, the length of your slices of veal;
muask the bouchées lightly with it, and then strew them all over with sbred
glaze them with sugar; having ready a parsley and cives, and season them with
quarter of a pound of pistachio-nuts spices and sweet herbs ; then roll the
blanched, and each cut across sloping ; slices of veal, bacon, and ham, up very
place these pieces round the edge of the handsomely, and stew them à la braise;
bouchées like a crown; and each piece when they are stewed, drain the fat from
of the pistachios being placed on the cut them; put to them a good cullis, and a
side, they stand out from the edge of the ragout of mushrooms, truffles, &c. and
bouchée : this process being finished, serve them hot.
put them in the oven again a few mi BOUILLON de Santé. - Put into a
nutes, to colour the egg; and in the stock-pot six pounds of beef, ball a hen,
mean time stir up the white of egg which and a knuckle of veal. Moisten with
remains, and make with it half
as many cold water. Let it boil so that the scum
méringuées as you have bouchées, sprin- rises only by degrees, skim it well, then
kle them with sugar, and colour both throw into it two carrots, two leeks, a
sides of them in a slow oven; and when head of celery, two onions stuck with
the bouchées are ready for table, fill three cloves, and three turnips. Let the
thern with whipped cream, with pista- whole simmer gently four hours. Put
chios, and cover each with half a mé- in a little salt, ard take off all the fat.
Tingue.
BOUQUET Water. - Take the flowers
BOUCHEES (Petites), Perlées.*_Your of white Lilies and Spanish jessamine, of
louchées being made and baked as above, each balf a pound; orange, jonquil, and
whip the whites of two eggs to a firm pink, flowers, of each four ounces; da-
froth, and mix them with four spoonsful mask rose leaves, one pound; let all be
of vilted sugar, and when very smooth, fresh gathered, and put into an alembic
mask your bouchées with it: tben take with a gallon of proof spirit, and two
some wbite of egx, and with the point of quarts of water. Place it in the bain
a knife, drop them in pearls about the marie, and draw it off till the leaves be.
size of a grape-stone, round each bou- gin to rise.
H


BRA
( 74 )
BRE
BOURGUIGNOTTE. - Cut some ed, ball a nutmeg, and the rind of ball a
truffles into balls the size of a nutmeg; lemon grated. Pour it into the mould,
take some small round mushrooins, and and when the solid has imbibed it all,
put about twenty of each into a small flour a cloth, tie it tight over, and boil an
stewpan : pour over them a pint of red hour; keep the mould the right side up-
wine, with a small lump of sugar; re wardé.
duce the wine to a glaze. Then throw BRAWN, to Bake.--Take raw lean
into the stewpan six spoonsful of espag- brawn, and the same quantity of fat ba-
nole, and two of consommé. Boil the con, mince them small, then pound them
whole for half an hour, taste it, and if in a stune mortar, with a handful of sage,
well seasoned, serve it up.
seasoned with salt, pepper and ginger,
BOUTONS.—Make a good, well sea add the yolks of egys, and some vinegar,
soned godiveau; lay this upon broad thin then put the brawn into a cold paste,
slices of bacon, such as will wrap up your lay on butter and bay leaves, make your
whole bouton, put to it a good ragout pie round and bake it. To be eaten
of veal sweet-breads, mushrooms, arti. | cold.
choke bottoms, truffles, and asparagus BRAWN (Mock).-Take ſour cow-heels,
tops, dressed with white sauce; then clean and wash them thoroughly, and
cover this with another layer of godi- boil in plenty of water till very tender,
veau, and slices of bacon; then bake it then take them out and shred them in
either between two fires, or dress it long pieces, which put in a stewpan, just
otherwise ; when it is done, take off the cover them with stock and let them stew
fat; add some lemon juice, and garnish a little; have ready chopped a handful
with farced rolls, frincandeaux, and of capers, half as many gherkins, and
marinades.
one glass of vinegar, stir them in with
You may make boutons of fish, by the heels; put all this into a mould, and
making the godiveau of carp, tench, eel, when cold take it out.
or what fish you please, well minced and BRAWN (Mock).- Boil two pair of
seasoned.
neats' feet very tender, and pick the
BRAISE, (to.)*_This is a method of flesh entirely from the bones; take the
dressing meat, poultry, &c. &c. without belly-piece of pork, and boil it, when
its undergoing any evaporation. It is nearly done, bone and roll up the meat
done by lining a braising-pan with thin of the feet in the pork very tight; tben
slices of bacon, beef, or veal, upon which wrap a coarse cloth tightly round it, and
place whatever you may intend to braise, tie it with tape. Boil it very tender,
and also add carrots, onions, lemons, bay. and hang it in a cloth till cold, then put
leaf, herbs, pepper and salt.
it in some sousing liquor, and keep it for
BRAISING Pan.-A deep well-tin- use.
ned copper vessel, with two cars, the lid Brawn, to Souse.- Take a brawn
of which must close hermetically, and about three years old, cut off the head
have a ledge round so that coale or bot close to the roots of the ears, and cut a
ashes may be placed on the top when fine collar off the side bone and hinder
necessary.
legs, an inch deeper in the belly than on
BRANDY Cream.-Boil two dozen the back, bone them; bind them up
blanched sweet almonds, and three bit- equally at both ends, let them lie in
ter pounded, in a little milk. When cold, water to soak a night and a day, put
add to it the yolks of five eggs well them into boiling water, keeping them
beaten in a little cream, sweeten and put continually skimmed, and after the first
to it two glasses of the best brandy, and quick boiling, lessen the fire by degrees;
when well mixed, add a quart of thin let them stand over it a whole night,
cream ; set it over the fire, but do not then take them off, put them into deep
let it boil; stir one way till it thickens, hoops, and bind them with tape; and
then pour into glasses. When cold it when they are cold, put them into a
will be ready; if you wish it to keep, marinade of oat-meal and bran boiled in
scald the cream previously. A ratatia water; strain it, when it is cold, through a
drop may be added.
sieve ; put in vinegar and salt, and close
Brandy Pudding.-Line a mould with up the vessel tight, and keep it for use.
jar-raisins stoned, or dried cherries, then Brawn (Souse for).-Boil a quarter of
lay thin slices of French roll; next put a peck of wheat bran, a sprig of bay, a
a layer of ratafias or macaroons, then the sprig of rosemary, in two gallons of water,
fruit, rolls, and cakes, in succession, un- with four ounces of salt in it for half an
til the mould be full, pouring in at times hour, strain, and let it get cold.
two glasses of brandy. Beat four eggs, BREAD.-Ovens should be construct.
yolks and whites separately, put to them ed of a circular form, and not lower from
a pint of milk or creum, lightly sweeten. the roof than twenty inches, por bigher


BRE
( 75 )
BRE
than tivo feet. The mouth should not their weight in sifted sugar. Whisk the
be even an inch wider than is requisite, whites to a firm froth, add the yolks,
with an iron door to shut close ; one so well beaten, and then whisk them to-
formed will require less fuel, and retain gether; put the sugar and the weight of
the heat much better than an open of a five eggs of flour and a few carraway
longer form and higher roof, and, conse- seeds. Mix all well together, and bake
quently, will bake everything more in a hoop.
completely. Those families who reside BREAD Cheesecakes.-Slice a large
in the country, where wood is more French roll very thin, pour on it some
easily procured, have the advantage over boiling cream; when cold, add six or
the London bakers, for although neces- eight egys, half a pound of butter melted,
sity has introduced the custom of using some nutmeg, a spoonful of brandy, a
-sea-coal for baking in great cities, ovens little sugar, and half a pound of currants.
wherein wood alone is used, bake to put them in puff-paste as other cheese.
the greatest perfection, and with more cakes.
purity.
Bread, (to serve with Coffee.)*-Whip
BREAD.- Put a quartern of flour into up the whites of ten eggs to a thick snow;
a large basin with two teaspoonsful of add to them the yolks beaten with eight
salt, make a hole in the middle, then ounces of powder sugar, place it over a
put in a basin four table spoonsful of charcoal fire, and whip it for half an
good yeast, stir in it a pint of milk hour, then take it from the fire, and
lukewarm, put it in the hole of the flour, whip’ again until cold. Mix in eight
stir it just to make it a thin batter, then ounces of siſted flour. Have ready but-
strew a little flour over the top, then set tered two moulds lined with paper, pour
it on one side of the fire, and cover it the paste into them, and bake them in a
over; let it stand till next morning, moderate oven; when done, take them
then make it into a dough; add half a out of the moulds and remove the paper;
pint more of warm milk, knead it for when cold, cut them in slices about the
ten minutes, and then set it in a warm size of a finger. Place them on a plate
place by the fire for one hour and a half, of copper, over a charcoal fire, and when
then knead it again, and it is ready one side is brown, turn tkem and brown
either for loaves or bricks; bake them the other side. These if kept dry will
from one hour and a half to two hours, be good for a long time.
according to the size.
Bread (rich) to serve with Coffee.' —
BREAD (brown) Ice.- Grate stale brown Make your pasie as above, but when you
bread as fine as possible, soak a small have mixed in your flour, add to it the
proportion in cream, for two or three rind of two lemons grated; candied
hours, sweeten, and ice it.
lemon and orange peel, of each two
BREAD (brown) Pudding. - Half a ounces chopped; stir them in with a
pound of scale brown bread grated, the wooden spoon, and finish as above.
same of currants, and of shred suet, a BREAD Crumbs Fried.- Rub bread
little nutmeg and sugar, mix with four that has been baked two days, through
eggs a spoonful of brandy, and two an iron sieve or cullender; put them into
spoonsful of cream, boil in a cloth or ba- a stewpan with two ounces of butter;
sin three or four hours.
place it over a moderate fire, and stir
Bread and Butter Pudding:-Çut a them with a wooden spoon till of a fine
penny loaf in thin slices of bread and gold colour; spread them on a sieve, and
butcer, as for tea, butter a dish, lay let them stand ten minutes to drain,
slices over it, strew currants on them, turning them often.
then lay the bread and butter, strew cur BREAD, French.-Lay hall a bushel of
rants, and so on till the dish is full. Beat the best Hertfordshire white flour at one
up four eggs with a pint of milk, a little end of the trough, and make a hole in
salt, nutmeg and sugar, and pour over the middle of it. Mix a pint of good
the pudding. Lay a puff-paste round, small-beer yeast with three quarts of
and bake it; half an hour will be suffi warm water, put it in, and mix it up
cient.
well till it is tough, put a flannel over it,
BREAD (common) Cake.-Take the and let it rise as high as it will; watch-
quantity of a quartern loaf from the ing carefully that it does not fall. When
dough, when making white bread, and it is at its height, take six quarts of
knpad well into it two ounces of butter, skimmed milk, blood-warm, the blues
two of Lisbon sugar, and eight of cur the better, provided it be sweet, and one
rants. Warın the butter in a teacupful pound of salt. Be careful not to put any
of good milk. Bake in a cake tin. milk with the yeast at first, for that will
BREAD (Diet) Cuke. -Break nine prevent the yeast from rising, as any
eggs, separate the yolks and whites, take I greasy substance will have that effect.


BRE
( 76 )
BRE
Then, instead of working it with the BREAD, Gáteaux.*-Grate the crumb
hands, as is done with dough for English of a fresh loaf, throw it into boiling cream,
bread, put the ends of your fingers to keep stirring it over the fire, and let is
gether, and work it over your hands un boil some time longer; then add to it a
til it is quite weak and ropy, and then bit of butter, some sugar and lemon-
cover it over with flannel. Put the fire peel, and currants, if you think proper;
into the oven, and make it very hot, by butter a stewpan well, pour the bread,
which time the dough will be ready. &c. into it, and place it on a stove, with
Lay the dough on the dresser, and in- fire on the lid also. When the gâteaux
stead of a common knife, have one made is of a nice colour, turn it on a dish and
like a chopping-kniſe to cut it with. serve it.
Then make it up into rolls or bricks at BREAD, a la Grecque.-Put six pounds
pleasure. The bricks (of the common of sifted flour into a large pan, set it in
size) will require an hour and a half to the oven for about an hour, that it may
bake, the rolls only half an hour. be tolerably warm, then mix with it
Draw them out, and either rasp them three ounces of yeast, two ounces of
with a rasp, or chip them with a knife. salt, and a sufficient quantity of milk
Some persons break in two ounces of and water to make it into dough (not too
butter, when working up with the second stiff). Having kneaded it well, cover,
liquor.
and set it on the oven or in a stove; after
Bread French.* - Take half a bushel it has stood three hours, divide it into
(or six pounds), of flour, put it on the eight parts, put them into as many but-
slab, make a hole in the centre, in which tered tins, place them immediately into
put two ounces of yeast; make your a very hot oven, and when nearly done,
dough with warm water, to about the take them out of the tins and place them
consistence of brioche; work it up well, on tin plates for a few minutes to colour
adding two ounces of salt, dissolved in a the crust. Wrap them in flannel.
little warm water; cover, and set it in a BREAD, London. To make London
warm place to rise; on this part of the bread, put a bushel of good fiour which
operation depends the quality of the has been ground a month or six weeks, in
bread. Having left the dough one or two one end of the trough, and make a bole
hours, (according to the season), knead in the middle of it. Take nine quarts of
it again, and leave it as before, for two warm water, and mix it with one quart
hours. In the mean while, heat the of good yeast ; put it into the flour, and
oven, divide the dough into eight equal stir it well with your hands ; let it re-
parts, of which form as many loaves, into main until it rises as high as it will go,
any shape you please; put them into the which will take about an hour and a
oven as quickly as possible. As soon as quarter. Watch it carefully to its ulti-
they are done, rub the crusts with a little mate height, and do not suffer it to fall;
butter, which will give it a fine yellow then make up the dough with eightquarts
colour.
more of warm water and one pound of
BREAD(French), or Rolls.* -Take hall salt; work it well with your hands, and
a bushel or six pounds of sifted flour, then cover it over with a sack or other
knead it into dough, with two quarts of coarse cloth. Put the fire into the oven;
milk, three quarters of a pound of warm heat it thoroughly, and by the time it is
butter, half a pound of yeast, and two hot, the dough will be ready.
ounces of salt; when the whole is well Next make the dough into loaves, not
worked up, cover, and leave it to rise. exceeding four or five pounds each,
In two hours time, form it into rolls, and sweep out the oven clean, and put in the
lay them on tinned plates. Place them loaves. Shut the oven close, and they
in a slow oven.
will be baked in about two hours and a
When they have been in an hour, put half; then open the oven, and draw the
them into a very hot oven for twenty bread.
minutes. Rasp them as soon as they In summer the water need not be more
are baked.
than blood warm, but in winter it must
BREAD Fritters.* _Boil half a pint of be a few degrees higher in heat. During
milk till reduced to balf, with a little a hard frost, however, the water should
sugar, salt, half a spoonful of orange- be as hot as the band could bear it,
flower water, and a little lemon-peel though not sufficiently hot to scald the
shred fine; have ready some pieces of yeast, as that would spoil the whole batch
crumb of bread, cut about the size of of bread. Other quantities of bread are
half-crowns, but thicker; put them into made in the same proportion..
the milk to soak a little, then drain, flour, BREAD, Manheim. -Take six spoons-
and fry them. Glaze them with sugar, ful of flour, three of sugar, half an ounce
and pass the salamander over them, of green anise, and a little salt; make it


BRE
( 77 )
BRE
into a firm paste, with two eggs, and roll of prunes boiled, and strained into the
it into pieces about a foot long, and rather stew; salt, vinegar, two anchovies, some
more than an inch thick ; lay them on roots of borse-radish, stamped and strain-
buttered tins, durez and mark them with ed, and a small bunch of sweet herbs;
the point of a knife, and put them into a let there be no more liquor than will just
hot oven; when done, cut them in pieces cover the fish, and other ingredients;
for use.
when it is enough, make a sauce with
BREAD Pudding:*-Cut two or three butter, a little of the bream liquor, beat
French rolls in slices, and soak them in them up together, then dish your fish,
a pint of cream or good milk; beat up pour the sauce upon it. Garnish with
the yolks of six eggs with them, and add lemon and barberries, and serve it up.
sugar, orange-flower water, three pound. BRENTFORD Rolls.-Mix with two
ed macaroons, and a glass of white wine ; pounds of flour a little salt, two ounces
tie it up in a basin or buttered cloth, lei of sifted sugar, four ounces of butter,
the water boil when you put in the pud- and two eggs beaten with two spoonsful
ding, and boil it for half an hour. Serve of yeast, and about a pint of milk; knead
with wine sauce.
the dough well, and set it to rise before
BREAD (little) Puddings.-Steep, the the fire. Make twelve rolls, butter tin
crumb of a penny loaf, grated, in about plates, and set them before the fire again
a pint of warm milk; when soaked, beat to rise. When of a proper size, bake
up six eggs and mix with it; add two them for half an hour.
ounces of warmed butter, sugar, orange BRETTONNE.*-Take twelve large
flower water, a spoonful of brandy, a onions, and cut each of them in hali; be
little nutmeg, and a tea-cupful of cream. particular in taking out the germs; cut
Beat all well together, and bake in but them into small pieces, and brown them
tered tea-cups; a quarter of a pound of over the fire; then put them into a stew.
currants, orange or lemon candied may pan with a quarter of a round of butter,
be added.
a little bay, garlick, thyme, salt, and
BREAD Sauce.-Cutin slices the crumb pepper, and let them cook over hot
of a French roll, to which add a few pep- ashes, put ashes on the cover of your
percorns, one whole onion, a little salt, stewpan;, when they are sufficiently
and boiling milk enough to cover it; let done, add a little sugar, a little vinegar,
it simmer gently by the side of the fire and reduce the whole to a glaze with a
till the bread has imbibed the whole of little love-apple sauce; sprinkle with a
the milk; then add a little thick cream, little water, and add a large spoonful of
take out the onion, and rub the whole blurc, then pass it through a bolting-
through a sieve; make it very hot, and cloth; afterwards put it into a stewpan
serve in a sauce-boat, either for game or with some more blanc, and a quarter of
fowls.
a pound of butter, and let it simmer.
BREAD Sippets, fried.-Cut a slice of Serve with a white harico.
bread a quarter of an inch thick, cut it BREWING.-Much indifferent beer
into pieces about two inches square, and is made in private families, even where
shape them to your fancy; make some there is no sparing of materials, for the
very clean fat, hot in a frying-pan, and mere want of system and economy in
fry the bread in it; when of a delicate the management.
light brown, take them up with a fish In the first place, attention should be
slice, and drain them, turning them oco paid to the state of the utensils used in
casionally.
the operation, and all necessary prepa-
BREAM, to dress. After your bream rations made the day before the act of
is scaled and drawn, notch the side of it, brewing commences; on which day, let
dip it in melted butter; make a brown the water be heated in the copper that it
sauce with anchovies, capers, cives, and may be well cleansed; also cleanse the
parsley, tossed up in a saucepan with a casks, mash-tuh, coolers, &c. When
little butter; then put in a little fish- this business is dispatched, fill the cop-
broth, and thicken it with a cullis that per, and prepare all things in readiness
is to be poured on the fish; but do not for next morning.
put the anchovies in till you are going to The allowance of malt for Strong Beer
serve; when it is broiled enough, serve must be ten bushels to the hogshead.
it up with the aforesaid sauce.
For Ale, nine bushels to the bogshead.
It may also be served with a white The copper for making a hogshead of
saue.
beer or ale should contain full seventy
BREAN, to stew.-Scale and well wash gallons, because the hogshead of beer
the bream, preserve the blood to stew
it measure holds sixty-three gallons, and
in, put to it two glasses or more of claret, there should be the surplus measure al-
a little ginger, the pulp of half a pound lowed for the hops, and the working them
H 3


BRE
( 78 )
BRE
about to advantage when the water boils, motes the beer's working. It is recom-
to prevent waste. With this copper four mended to fling a gallon or two of boiling
boilings will afford two hogsheads of water in each, and turn it out again.
strong beer or table ale, and two of table Examine the cork and vent holes, and
beer.
when the casks are filled, reserve some
The malt should be ground four or five spare beer, that as it works in the casks
days before use, and be kept very clean. you may fill them up in the cellars for
The necessary ingredients being ready, the waste. As soon as full, take two
the water must be made to boil rapidly, pounds of fine wheat flour, and beat it up
which done, the copper fire must then smooth with some of the new beer in a
be damped. The malt having been pre- pail, with a wisp, and divide it between
viously put into the mashing-tub (re the two casks, keeping it well stirred up
serving half a bushel) as soon as the near the bottom for a quarter of an hour.
steam from the boiling water begins to The flour thus prepared, gives to beer
subside, the water is poured upon it to and ale a fine soft quality, and, while
wet the malt so as to render it of a con: under fermentation, adds to its flavour,
sistence stiff enough to be mashed; it its mantling, &c.
should then remain covered over for a When this flour is put in the casks,
quarter of an hour, when more water is each should be stirred with a long stick
added and it is mashed as before; let it for a few minutes; tben put the tin scoop
stand for a few minutes, and then add the into the upper cork-hole for the beer to
whole quantity of water, accordingly as work througb, and attend to it three or
it is intended to have the beer more or four times a day, particularly the last
less strong. Whilst the water is lading thing at night, and first in the morning ;
on, the mash must be kept stirring with and when the fermentation is done work.
a pole. When well mashed, run the big ing, which is usually an operation of
end of the mash-oar through the middle three or four days, clean the outsides of
of it to give it air, then put the spare the casks, and put in the beer, the bops
half bushel of malt upon the mash; and saved in the pail, equally divided into
cover the tub over with sacks to keep
the each, stirring them about, which opera-
steam and spirit of the malt in, and let tion fines all beers, and then bung them
it remain two hours; then let it rua into tight down with a piece of coarse linen
the receiver, and mash again for the cloth under the bung, if completely done
second wort in the same manner as the working, but not else.
first, excepting that the water must be For sinall, or table beer, there must be
cooler, and it must not stand more than a third mashing. Reserve a pail-full of
half the time.
the strong beer to add to the small.
Both these worts are now mixed toge- Let the water, already heated in the cop-
ther, and the quantity of hops determined per, when within a few minutss of boil-
upon are added, when the liquor must ing, be poured on the malt, keeping it
be put into the copper, which being rashed as before ; then add the pain of
closely covered, let it boil gently for two strong, and cover it over with sacks as
hours, then let the liquor into the re- before mentioned, with the mash orr
ceiver, and the hops be strained there. standing in the middle, and let it remain
from into the coolers.
an hour. Then fill the copper with the
When cool, the barm or yeast, which liquor, and let it boil very gently for an
should be white and sweet, is added, and hour. The same preparation of four and
the liquor well stirred from the bottom beer, should in the like proportion be
with a wooden bowl, turning it up topsy- added to the table beer.
turvy in the middle of each tub, which For good substantial strong beer or ale,
occasions the beer to ferment. If, how and of fine flavour, there should be ale
ever, it happens that in about two hours lowed one pound of hops for every bushel
the fermentation is not favourable, it of malt.
has been checked ; in which case, put the Hops that are good, and entirely free
mash-oar, &c. across the tubs, and cover from adulteration, should be of a fine
them with sacks to encourage the fer- sweet smell, full of ripe seed, of a clear
mentation ; when the last thing at night, pale yellow colour, and clammy, which
and the first in the morning should be evinces their strength ; such an article
the stirring them well up again. Be ameliorates and preserves all beers. The
careful that the tubs be not too full to best hops are those produced in Kent.
work over in the night.
The great secret of fining all beers, to
The next morning, skim the greater render them of a clear brilliant colour,
part of the yeast off, and prepare to tun is to take out three quarters of a pailful
it. Let the casks be taken quite clean of the hops from the copper, when they
and warm into the cellars, which pro- have boiled an hour; for this simple


BRE
( 79 )
BRE
method is superior, and more congenial price than others, as ten bushels will
to beer than all the arts that are prac- make a hogshead of fifty-four gallons,
tised.
rich, soft and delicious, as no table beer
If, however, beers remain stubborn, is taken from it. From four to six
either from bad cellars or weak hops, or months old it will become fit for use,
from ill-management, then, in order to either in bottles or cask. It must be
make beer or ale transparent and fine, brewed, hopped, &c. in the same man-
isinglass may be used, which may be ner as Welsh ales.
thus prepared ; if for fining a hogshead, Some persons who grow their own oats
take a quarter of a pound of isinglase, in England, make this ale, with a part
and put it into a quart of the liquor of oat malt, and a part barley malt.
drawn from the cask, and let them PORTER.-It is generally held that
gently simmer over a slow fire for half porter, to be good, Imust necessarily be
an hour, in a clean vessel. Pour this brewed in large quantities; this, how.
into a can of the beer, and put it into ever, is a popular error. Excellent por-
the cask, stirring it with a long stick for ter may be brewed in private families.
a quarter of an hour, and six hours after and by proper management, so ordered,
bang the cask close again. It is a bad that ample time between each brewing
practice to put raw hops into beer, as inay be allowed for it to refine for use.
they are apt to become musty.
Those families therefore who have code
Beers are not unfrequently sick and venient utensils for brewing strong
out of condition; when this happens, beers and ales, and who are acquainted
they should again be put into a new fer with the process for making them suc?
mentation: and then balls made of a cessfully, may also add porter to the
ponad of fine wheat flour, mixed with a cellar stock, and thereby supply their
sufficient quantity of treacle, will pro- tables with that truly English beverage,
mote their briskness. Tbis composition and regale their friends with a tankard
soiteps all beers to the greatest advan. of that cool, refreshing, and wholesome
tage.
liquor, pure, genuine, and free from
BURTON ALE.-For making of Bur- those pernicious adulterations which are
tor, or rich Welsh Aies. In lieu of boil. sometimes practised by the public brewer
ing the wort two hours, let it boil only and too often by the publican, by whose
one bour, but without ceasing for the cheating rapacity the bealth of his cils
whole time. Have ready six pounds of tomers is destroyed, and the reputation
treacle, which must be thrown into the of the brewer who serves his tap suffers
copper; this adds to the strength of the accordingly. It is well known that the
malt, and gives great richness to the excisemen are instructed to keep a vigi-
Savour of the ale. The liquor must be lant eye upon the breweries, to prevent
kept well stirred up the whole time, and the use of deleterious drugs, in the com
particularly from the bottom: but as this position of beer, which instructions they
is not brewed for keeping, three quarters more readily obey, as a heavy penalty is
of a pound of hops to every bushel of attached on detection of such mal-praa
it will be sufficient.
tises ; whilst the publican, who is com-
Before it is tapped (which may be monly the most culpable, for bis share
done in three or four months), fine it as in the adulteration of beer, is generally
before described with the hops, when it allowed to escape detection. It would
will be fouod to possess that rich, full be well, therefore, that the publican
favour for which Burton and Welsh should be liable to an equal penalty with
ales are so much esteemed. This has the brewer, as his risk is less, and his
frequently been brewed in the early part profits certain, a very liberal allowance
of Niarcb, and drank in perfection at the being granted to all retailers of London
latter end of the June following. Indeed, porter.
all well brewed ales and table beer, at The brewing of porter is nearly by the
three and four months old, are ripe and same process as the brewing of ale. The
good.
masb, however, must be made of a fine,
Edinburgh Oat Ales. - Should be high dried, sweet, full malt, (which is
made from the best white, heavy, sweet cheaper than the pale malt used for
cat, made into malt the same as barley brewing the strong beer and ale); and
is. The Scotch oats are preferred, and full, fine, sweet, brown hops.
the ale made thereof, is said to be It is not necessary for a porter brewer
of a fine soft healing quality, and is of to give from ted to twenty shillings per
creat repute, particularly in England, hundred weight, for colour or appear,
where it is not common.
ance in hops, when in actual value and
Thougb this ale requires a greater strength they may be thirty per cent, in
quantity of malt, it is brewed at a less ferior for his purposes ; suchi bright and


BRE
( 80 )
BRE
fair hops being only necessary in the barrel, is the most convenient size for
brewing of the delicate and superior ship.board. For sea voyages too, in lieu
ales.
of vent-pegs, vent-nails should be pro-
The hop then selected for the brewing cured from the ironmongers, for they
of porter, must be slout, gross, and thick shift up and down of themselves, as the
blossomed ; rich in condition, though it beer requires.
be dull in colour.
After the porter is fined in the manner
A species of hop, admirably well adapt. of the other beers, with good hops, to
ed for this purpose, is met with in Kent; make it carry a fine bead, lower the hand
it is the produce of the plant Humulus in drawing it, some distance from the
Germanicus. Hops of this description cock, and let it run down the side of the
are most proper for the purpose, because tankard, leaving lip room on the top.
time should be given them to rellow; Il private families would have good
and the peculiar, soft, full, bitter requi- casks, and of an uniform size, none are
site, will be secured to them if kept. more durable, perhaps, than the iron-
The necessary bitter cannot be ex bound rum puncheons, which generally
tracted from the new hop, unaccom hold about one hundred and twenty yal-
panied by harshness and unpleasantness.lons, which is nearly two bogsheads, beer
Good brewer3 (those who brew on, a measure, and may be purchased of any
large scale) give their hops eight or of the great dealers in Jamaica rum,
even twelve months age, and then they and at a reasonable price. These with
work eight or ten pounds of hops per care, and particularly if painted in oil
quarter of malt.
colours, will last many years.
When the wort and hops are boiling, If new casks be purchased, those of
have ready to put into the copper (for the bell shape are preferred. All new
every hogshead) one pound of bruised casks must be filled with fresh coid
liquorice root, cut short, a quarter of a water, and left to stand three or four
pound of Spanish liquorice, and six days, and then well scalded before beer
pounds of coarse brown moist sugar, or is put into them.
the same quantity of treacle, and so in In cleaning casks, they must be washed
proportion for every cask. "Be careful with cold water: and nothing is more
to put in these ingredients when the efficacious and searching, in getting the
wort and hops are boiling, and let them dirt out of all coolers, casks, &c. than a
Kently boil for two hours, keeping the lump of unslacked lime flung into the
liquor well stirred from the sides and water; when well soaked, they must be
bottom, the whole time : and then strain carefully scrubbed and cleaned with a
the hops off, and put it into the coolers birch broom.
the same as the other beers. Put into If the casks should happen to become
some of the warm wort, half a pound of musty, employ a cooper to unbead them
moist sugar, boil this in an iron pot till and burn them out. “As soon as a cask
it hecomes a black thick liquid, and then becomes empty, take care to stop up the
add, before it is cold, a pint of the warm bung, and vent, and cork-hole tight,
porter, with a spoonful of salt of steel, which will be the means of keeping them
and mix them well together, this is sweet. The cocks should be taken from
what the porter brewers call colour, and emply casks, and immediately clean
is in quality between a bitter and sweet, scalded with boiling water, and put
which gives to the liquor that fine mel. away in a dry place.
low taste and colour usually admired in The following suggestions and notices
good porter. In six months it will be fit cannot fail to be useful:
for use, and will have, when drawn, a Hops of every quality should be kept
fine cauliflower bead. As no table beer in a dry chamber.
is required from this, eight bushels of The hope that are intended to be used
malt, and eight pounds of hops will be when brewing, should be wetted thus ;
sufficient.
let the tub stand under the cock of the
Brown STOUT.-To brew brown stout, copper, which, half turned, enables you
porter, or strong beer, to go abroad, to moisten them gradually. They should
allow ten bushels to the hogshead, and it be rubbed between the hands to sepa-
intended for a hot climate, fourteen rate them, and break the lumps.
pounds of hons, good, strong, perfectly To cleanse musty casks, dissolve a
sweet, and full of seed.
pound of bay salt, and half a pound of
Ail'malt liquor that is brewed for long alum in water, then add as much dung
voyages at sea, should be perfectly ripe from a milking cow as will render it
and tine, before it is put on board, and thick, but not more so than will allow
should be sent in the same cask it is it to pass through a funnel ; place it on
tunned in. A thirty-six gallon cask or a fire, and stir it with a stick until it


BRE
( 81 )
BRE
pearly, boils, then put it into the cask; strong, heavy, mahogany, cork driver.
bung it close, shake it about for a few Six strong prickles to be kept in a dry
minutes, and let it remain two hours-place. Coarse linen to put under the
then take out the bang, and let the ya- bungs; the old hop sacks will serve.
pour escape ; fasten it down again, give Six tin' spouts, the size of a beer cock,
it another shaking, and let it remain made at the lower end as broad as a
two hours more. After this, cleanse banker's shovel at the bottom, for the
the cask thoroughly with cold water, not beer to work through, from the top cork
ceasing until it comes out perfectly clean hole, with brown paper round the top.
and untainted. This done, have ready A strong iron skewer to raise bungs
a liquor, made with ball a pound of bay with. A middle sized cooper's gimblet,
salt, and two ounces of alum boiled in the size of the small spigots and faucets.
water; wash the cask well with this, A quire of strong brown paper to put
and cleanse the cask as before with round cocks, and another guire to make
water, after which the cask will be fit bop bags with. Two large strong sponges
for use.
to clean the outsides of the casks, &c.
TRE CELLAR.-A good brewer, cellar- A pair of slings to grapple the casks
man, &c. will take delight in the well- with, to take into the cellars, for rolling
ordering of the cellar. Attention must them will cause dirt to hang about them,
be paid to cleanliness both in his person &c. A pair of strong folding steps. Half
and business ; every thing in the cellar a dozen mahogany spigots and faucets,
consequently should be kept in due about the size of the little finger, to be
order. The brewer, or cellar-man to the had of the best turners, (being much
nobleman, or gentleman, who maintains superior to pegs, which are wasteful), to
large establishment, should occupy try all liquors if they are fine, &c. A
blmself every morning in the cellars. strong hammer and iron driver, such as
The following duties are incumbent the coopers use, to drive down the hoops
During the summer months, have the with, which have loosened from tube,
beer cellars and stairs clean washed casks, &c. Two split sticks, for cellar
weekly, and particularly under the casks. candlesticks. Six iron-bound tap tube,
Empty the tap-tubs daily, into a cask and brush to clean them with. A whisk,
kept for the purpose of containing the for the yeast, wine finings, &c. A six
slops and grounds; for the cellars, on gallon tub for the yeast, and pour the
opening, should always smell pure and beer from it daily, then whisk the yeast
sweet. By attention to these offices, the up in the tub, and it will be fit for use.
cellars are not only pleasant to enter, Delph labels to hang on the tops of
but the beer is kept fine and cool during all the liquor bins, as claret, champaign,
the bot months; whereas, by inattention sherry, calcavella, porter, cider, perry,
to cleanliness, a filthy cellar will cause port, rhenish, &c.' A pewter crane, and
the beer to turn sour.
valench. Four, or six ice pails, for
During the winter monthe, scraping wines, &c. in summer. A wine basket,
and sweeping out the cellars once a made to hold the bottles that are crust-
week will be sufficient. Observe, alled on their sides, to bring from the cellar
cellars, in the winter, cannot be kept too in that position. 'A raising jack, to raise
close and warm, for without great atten- wine in casks upon their stands. A
tion on this point, the liquors cannot pulley and ropes to let wine and liquor
thrive.
down into the cellars. A wine bit of
The following necessaries should be various sizes, to bore the casks with. A
provided for cellars to large establish- Aogger to beat up the wine bungs with.
ments. Those families who brew on a Two strong iron-bound pails. A Gun-
smaller scale, will apply their uses, ter's guagerule. A stamped busbel mea-
according to their proportionate con: sure, to ineasure the malt, with a strike.
tenience.
A small cooper's adze. A pair of stil.
Suitable shot, and lead canister, with yards to weigh the hops, or scales, with
holes in bottom, and two cloths to wasb stamped lead or iron weights, to be kept
bottles, to be kept in the bottle rack. dry. Two tin funnels, to put in spare
Two suitable tubs for washing bottles bottles when bottling off. A large wood
only, with a form to stand on. Six strain ditto, for all beers. Two low stools to
cocks, bungs, corks, vent pegs, and a sit on. A leather apron, with a pocket
mallet. A pair of pliers, to draw pegs, before, for pegs, &c., and bib to button
and cork drawer. A leather boot to up on the waistcoat. A flannel bag, with
buckle on the knee, to contain the bottles boop on top, made as a jelly bag, to run
when corking them, for if the bottle the lees of all wine through. A common
breaks the boot saves the liquor. A cork screw. An iron-bound wine can,


BRE
( 82 )
BRI
for fining wines in. A hoe, a spade, six six or eight hours before they are corked.
good stiff birch brooms, and the same Cider and perry should have the corks
number of strong rag mops.
wired, and packed in a bin with sand;
The use of the iron skewer is to raise the beer should be well corked, and
up the bung by degrees, first giving it packed in a bin with dry deal saw-dust.
vent, for drawing it up with the hands is Some beers require to be wired.
a dangerous operation.
Bottled beer for sending a voyage,
Have a large cupboard made and fixed should be drawn in the bottles, and left
in the cellar, or near it, in a dry spot, to stand forty-eight hours to flatten, be-
to hold most of the small tools, so that fore it is corked, and then wired with
every thing may be at hand when wanted. brass wire, cut for the purpose into pro-
Such tools as are too large for the cup- per lengths.
board, may be kept in the brew-house. As cool, fire, bottled, transparent
Malt.-In choosing the malt, take table beer is esteemed in the heat of
especial care that it is not peat, or straw summer, always during that season, have
dried : and procure it of a pale colour, some bottled off, and packed in dry deal
tor they are the best of all malts, and saw-dust; the old corks will serve. It
more balsamic, also soft and smooth, and is best to use two-quart bottles (Scotch
highly agreeable to the palate.
pints), and when used at table, pour it
Every gentleman who studies his own gently down the side of the glass, or
interest, would do wisely to purchase the decant it off in a japan jug, to prevent
malt unground: for in grinding your muc froth.
own malt, you have not only the satis It is the custom with the butler or
faction of knowing that it is not adul- cellarman at great houses, where the
terated, but there is another advantage, family pride themselves on the superior
for of ten bushels of malt in the grain, quality of their malt liquors, a fort.
there will be a saving of nearly two night before ale, strong, or table beer is
bushels.
used at the master's dinner table, to peg
Malts should not be ground too fine, a cask, or two, of each, in order to select
but on the contrary, broke or made into those of the best quality and flavour (for
a kind of coarse meal.
every cask is apt to differ, from some
Good malt is known by a simple test, | hidden cause, though brewed alike;)
namely by chewing it; for if well made, and two or three days before it is
it will be nearly as sweet as sugar, de- wanted, let it be tapped, and draw of
ligbtful to the smell, of a mellow flavour, a quart, or two, of each, which will
round body, and thin skin.
greatly help to fine it; make use of
Hors. When hops are purchased, let strainer cocks, and keep the vent pegs
them not be loose in the bags, but very tight in. In the summer months, however,
tight packed, for that preserves them. they may be eased, particularly if the
Be careful that no soap or grease gets beer frets; and never neglect to have
about the tubs or pails, for either will a tap-tub under each cock. By atten-
prevent the beer from working, and tion to these rules, the butler may se-
waste the whole.
cure to his master the proud satisfaction,
Never suffer the brewhouse to be used which has long been the boast of one
but for the operations belonging to the of our oldest peers, in the elegant hos-
brewery, nor any of the tubs and pails pitalities of his castle, of giving to his
for other purposes, nor suffer them to guests, a sparkling glass of "British
be taken from the brewhouse.
Champaign.
Take care that the liquor stands be BRILL.-Is dressed in the same man-
quite steady, for if they rock they injure ner as turbots.
the beer. They should be made suffi BRIOCHE.*-Divide half a quartern
ciently stout, and of oak, when they will of flour into three parts, and knead into
last for many years.
one of them half an ounce of yeast and a
Fine strong beer for bottling, should little warm water, wrap it in a cloth and
be six months old. Observe-never set it by, in summer time for a quarter
bottle in the cellar, either wine, beer, of an hour, and in winter for a whole
cider, &c., but on a fine clear day. Let hour. When it has risen, put it to the
the bottles be well inspected, and use remainder of the flour, with a pound and
none but tbe best velvet corks; for to a half of butter, ten eggs, half a glass of
purchase inferior, low priced corks, is water, and nearly an ounce of salt; knead
mistaken economy, as, besides other bad them together with your hand thorough-
effects, they will cause all liquors to ly, and then wrap it in a clean cloth, and
taste of them.
leave it nine or ten hours. Cut this
Beer, cider, and perry, for home con- paste into the size you wish to have your
sumption, should stand in the bottles cakes, moisten, and roll them in your
1)


BRO
BRO
( 83 )
hand, flatten the top, and gild them with ties of the art vanish, where attention is
the yolk of an egg. Half an hour will be not wanting. The process is more sim-
sufficient to bake the small ones; large ple than that of any other method of
cakes will require an hour and a half. dressing meat, the operation is quick, and
Brioche Fritters.* -Cut some small the object under the hand and eye of the
brioche cakes in balses, take out the cook, from the moment of its being put
middle, and put in some kind of sweet upon the gridiron, to that of its comple-
meat, or made cream; put the two halves tion.
of each together, so that they may ap. The cook must prepare lier fire for the
pear whole; dip them in a paste made of operation in due time; when ready, it
Hour, a little oil, salt and white wine, fry should be clear and bright-s0 free from
them of a gold colour, and glaze them black coal or smoke, that the chop or
with sugar, pass a salamander over. steak may come from the gridion with-
BRIOCHE Fritters.*--Cut your brioche out blemish or taint of sulphur or smoke.
paste into slices of whatever thickness The best fuel for a broil is composed
you may think proper, soak them in of charcoal and coke, as little smoke is
milk, sugar, and orange-flower water; emitted from either, even on commenc-
then let them drain ; dip in batter, or ing the fire; and when well ignited, it is
flour alone, and fry them.
entirely free from it. Coke, added to a
BRIOCHÉ au Fromage.- When you brisk coal fire, also burns bright, and is
make the brioche, cut some Swiss cheese well suited for the operation; 'though
into dice, and throw them into the paste with care, a proper fire may be made of
while it is liquid, and bake as before. good sea-coal.
BROCOLI. — Strip off all the little Certain unqualified declaimers upon a
branches till you come to the top one, broil, hold various opinions, touching the
then with a knife peel away the hard proper thickness of a steak; though at
outside skin from the stalks, and throw the most celebrated chop-houses, the
them into water. Have ready a stew pan cooks, unless expressly desired other-
of water, throw in a little salt, and when wise, confine the cut to somewhat more
it boils put in the brocoli. When the than half, yet less than the thickness of
stalks are tender it is done. Put a piece three-quarters of an inch. This adjust-
of toasted bread in a dish, lay the brocoliment of the proportion of the stratum of
on it. Serve with melted butter. the delicious rump, is moreover accord.
Another way.-Prepare them as above, ing to the statute law of the thrice learn-
and stew till tender, with pepperand salt. ed conclave, the Beef Steak Club;
Brocoli and Eggs-Boil brocoli as amongst whose members, from the epocha
usual, reserve a large bunch for the mid- of its original founder, George Lambert,
dle. Toast a piece of bread and lay it on and his distinguished convives, to the
a dish; beat up as many eggs as you present day, may be numbered the most
tbink proper, put them in a saucepan accomplished gourmunds of this renown-
with a piece of butter and a little salt. ed land of good cheer.
Keep beating thern with a spoon tiil thick *** The choicest steak, moreover, be
enough, and then pour them on the toast. it bereby known, on the authority of one
Set the large bunch of brocoli in the mid- of the best informed butchers in this
dle, and the other pieces round it. Gar- great metropolis, who served the Beef
nish the dish with sprigs of brocoli. Steak Club, the last season, is cut from
Brocoli may be dressed exactly the the rump of a prime Norfolk-led Scot!
Eame as cauliflowers.
There is this, amongst other disadvan-
BROILING.* — The amateur of a tages, in cutting too thick a steak, the
broil, who would secure a chop or steak, outside is likely to be scorched to brny
cooked to perfection, is recommended to hardness, before the interior is half-cook-
bend his way to the neighbourhood of ed; bence, to say nothing of the misery
London's Royal Exchange, where the of those who have not the advantage of
art and mystery of that summary pro- capacious mouths, the uisappointed epi-
cess of savoury cookery, bas long attained cure must either wait until it is put again
the ultimatum of excellence. There the upon the gridiron, or instead of eating it
fire burns with never ceasing brightness, rare, be constrained to eat it raw.
the gridiron has not time to cool, and the No gridiron should be used, but those
impatient commercialist, to whom time with fluted bars, which forming channels,
is property, is never doomed to wait. the greater part of the fat, which other-
Certain it is, that a chop or steak is wise falls into the fire and scorches the
not often eaten in perfection, at the table steak, is drawn off into a gutter at
of a private family, though, there is no the bottom. The gridiron should be
sufficient reason why it should be so; for, thoroughly heated, and the bare rubbed
as in boiling, so in broiling, the difficul. I with beef or mutton suet, previously to


BRO
( 84 )
BRO
putting on the steak, to prevent its being again; keeping both these sorts apart.
marked by, or adhering to, the bare. The first will be good to put to capons,
A vigilant eye should be kept upon the turkey-poults, veal, and other forced
eteak, to watch the moment ior turniog meats, to be served in white soups.
it, which is repeatedly done, during the Capon or veal broth ought to be used
process. Broiling-tongs of convenient to soak young pigeons for bisque ; and
size should be used, with which, by a with the broth of the bisques, a cullis
little practice, the steak may be turned may be ma for soup à la reine, or å lu
with ease and despatch.
royale. The broth of farced meats will
The cook must have her dish thorough- serve to make a cullis for the same sorts
ly heated, to receive the broil when done, of meat; as young turkies, and pullets,
and the cover hot, to place upon it in- knuckles of veal, and other sorts of meata,
stantly. Even when she has accomplish that ought to be farced and parboiled.
ed her task, if the servant who is to take The second sort of broth, is to be put
it to table loiters on the way, the steak into brown soups, of ducks, teal, rabbits,
will have lost its zest.
wood-pigeons, pheasants, &c. or of vege
A steak or chop, then, should be brisk- tables, roots, &c.; and the brown ingre
ly cooked, speedily conveyed to table, dients which serve to thicken them, are
and served with dispatch. It may be to be mixed with the same broth.
made either a delectable treat to the ac BROTH, Fish.-Take tench, carp, pike
complished ainateur of good eating, or a and eels, prepare them for boiling, cut
disk scarcely endurable to the voracious them in pieces, and put them into a
appetite of a famished hunter.
kettle with water, salt, butter, an onion
BRONDADE.-Take a piece of fine stuck with cloves, and a bunch of sweet
stock fish, let it soak for four and twenty herbs. Let it boil an hour and a hall
hours in water to cleanse and soften; then struin it through a napkin, and
then put it in a pot full of water on the fire, divide it into three lesser kettles.' Into
taking care to remove it when it begins one of them put mushrooms, and strain
to boil; melt some butter over a gentle them through a sieve, with a cullis, a
Sire, with some garlic, oil, and parsley, sliced lemon, and some fried wheaten
In the mean time, pick and cut the stock | flour.
fish into small pieces, put it into the BROTH, Fish.-Set water over the fire
saucepan, and as it thickens, pour in a in a kettle proportioned to the quantity
little butter or milk. Keep stirring un- of broth to be made; put in the roots of
til the fish is melted to a sort of cream. parsley, parsnips, and whole onions, a
Pounded spinage may be used to make faggot of sweet herbs, a bunch of parsley
it green.
and sorrel, and butter ; let the whole be
BROOM Buds, to Pickle.-Gather well seasoned: then put in the bones and
the buds before they grow yellow on the carcasses of the fish, the flesh of which
top, mix salt and water until completely you have used for farces; and also the
melted, then put in the buds; stir them tripes of them, being thoroughly clearsed,
every day until they sink to the bottom, with some tails of cray-fish, pounded in
and then keep them closely covered. a mortar, and four or five spoonsful of
BROSE, (Scotch).-This is generally the juice of onions. Let these all be
made of the liquor meat has been boiled well seasoned and boiled, then strained
in; of which put as much in a porringer through a sieve; put it back into the
as will mix half a pint of oatmeal into kettle, and keep it hot, to simmer your
the consistence of hasty pudding, or a soupe, to boil your fish, and other thing
little thicker. Lastly, take a little of the Broth, Fish.-Cut onions, carrots and
fat that swims on the broth, and put it parsnips, into slices, then put them in to
on the crowdie, and eat it like hasty-pud a stewpan with a piece of butær, and
ding.
set them stewing with juice of onions.
BROTH.—Put the mouse round of When these are brown, put them into
beef, e knuckle bone of veal, and a few the stew-pan, and give them two or three
shanks of mutton, into a deep pan, and turns; let the whole be moistened with
cover it close with a dish or coarse paste. a clear purée; then put in a bunch of
Put a sufficient quantity of water to parsley, cives, sweet herbs, cloves, and
cover the meat, and bake it till tender. some mushrooms. Let all these boil to-
When cold, let it scand in a cool place, gether for one hour; then strain them
covered close ; favour it as you please. Through a sieve into another kettle, and
Broth, Fut.-Boil part of a round use it to simmer fish-soup. Noie, that
and leg of beef with other meat, and take carp is the best fish to make fish-broth.
out the gravy and broth, and strain it Broth, Jelly.---Take a joint of mutton,
through a napkin; then boil them a a capon, a fillet of veal, and three quarts
second time, and take out the broth of water; put these into an earthen pan,


BRU
( 85 )
BUL
and boil them over a gentle fire till re- / with a scoop, eigat or ten golden pippins,
duced to half; then squeeze all together, put them into a stewpan with a gill or
and strain the liquor through a napkin. sweet wine and four ounces of sifted loaf
Brota, Meagre, for Soup with Herbs. sugar, a bit of lemon peel, a little cinna-
-Set on a kettle of water, put in two or mon and mace; stew them over a slow
three crusts of bread, and all sorts of fire till the apples are tender; when
good herbs; season with salt; put in cold, put them into a very light, or vol-
butter, and a bunch of sweet herbs; boil au-vent pasie, and pour round them some
it for an hour and a half: then strain it good enstard.'
through a sieve, or napkin. This will BRUSOLES.-Take some beef steaks,
serve to make lettuce soup, asparagus beat them and put them into a stewpan
soup, soup de santé, &c. with herbs, with thin slices of bacon laid underneath ;
BROTA of Roots.- Take a quart of strew over them chopped chibbols, par-
pease, boil them till tender; bruise them sley and spices; then another layer of
to a inash, put them into a boiling vessel steaks, and strew them over as before ;
that will hold four gallons of water; then cover them all with broad slices of
hang it over the fire for an hour and a bacon, and cover the stewpan close, and
hall; then take it off, and let it settle; put fire underneath and at top. When
then take a lesser kettle, and strain the they are ready, prepare a cullis with the
clear purée into it, through a sieve; then carcasses of partridges; then take off all
put into it a bunch of carrots, half a the fat, lay them in a dish, and pour the
bunch of parsnips, and a bunch of pars cullis over them.
ley-roots, and six onions, a bunch of pot BUBBLE-AND-SQUEAK.--Sprinkle
herbs, an onion stuck with cloves, and some slices of cold boiled salced beef,
season it with salt. Boil all these to- with pepper, fry them with a bit of butter
gether; then add a bunch of chervil, of a light brown. Boil a cabbage, squeeze
another of sorrel, and two spoonsful of it quite dry and chop it small; take
the juice of onions. This broth is of use the beef out of the frying-pan, and lay
to simmer all sorts of soups made of the cabbage in it, sprinkle a little pepper
vegetables.
and salt over ; keep the pan moving over
BROTH, IVhite.-Boil a fowl, and when the fire for a few minutes. Lay the cab-
it is enough, take it up, and put it into a bage in the middle of the dish, and the
dish; then boil your cream with a blade beef round it.
of mace, and thicken it with eggs; then BUCKTHORN (Syrup of).-Gather
put in the marrow of one beef bone, and the berries in the heat of the day, and
take some of the broth, and mingle them set in an earthen vessel in the oven;
together; put to it a 'spoonful of white squeeze out the juice, and for each peck
wine, and let it thicken on the fire; then of berries put two pounds of Lisbon sugar,
put the fowl hot out of the broth, set it and boil them together a quarter of an
on a chafing-dish of coals, and serve it. hour; Jet it cool, and then bottle it.
BROWN Colouring for' Made Dishes. Another way. Take three quarts of
-Take four ounces of sugar, beat it fine; the juice of clarified buckthorn berries,
put it into an iron frying-pan, or earthen and four pounds of brown sugar; make
pipkin ; set it over a clear fire, and when them into a syrup over a gentle fire, and
the sugar is melted, it will be frothy; while warm, mix with it a drachm of the
put it higher from the fire, until it is a distilled oil of cloves, dissolved on a lump
fine brown; keep it stirring all the time, of sugar.
fill the pan up with red wine; take care The true buckthorn may be known by
that it does not boil over, add a little salt the number of its seeds, having four, the
and lemon ; put a little cloves and mace, alder buckthorn has only two, and the
a shalot or two, boil it gently for ten mi-cherry buckthorn one seed. The former
nutes; pour it in a basin till it is cold, is to be used.
then bottle it for use.
BULLACE Cheese (with the skins).-
BRUNOISE.-Cut some carrots, tur Bake or boil the fruit in a stone jar on
nips, &c. into dice; if summer time, fry a hot hearth, or in a saucepan of water.
thein in butter, if the winter, blanch Pour off some of the juice, and to every
them; when fried without having lost two pounds of fruit, weigh hall a pound
their original colour, moisten them with of sugar. Set the fruit in a pan over the
rich broth, seasoned with salt and a little fire, let it boil quickly, till it begins to
sugar, and let the whole boil for an hour. look dry; take out the stones, add the
Green pease, asparagus tops, &c. may scgar, stir it in well and simmer it slowly
be added. Skim off the fat, and put in for two hours; then boil it quickly half
some crists of bread, cut thin, and an hour. The jam may then be poured
saoked previously in broth, and serve. into potting-pang.
BRUNSWICK Tart.-Pare and core BULLACE Cheese (withoiet the skins).-
$
1


BUN
( 80 )
BUS
Bake or boil the fruit as above; but, water splashed from the icing-brush.
instead of taking out the juice, beat the Bake ten minutes.
bullaces through a coarse sieve; then BUNTINGS, Poupeton of:-Having
proceed as before, crack the stones and singed, blanched, and trussed the bunt-
boil the kernels with the jan. The su- ings, lard them and fry thein; put them
gar must not be added until the juice has into a stewpan with some good gravy or
evaporated.
broth, and when tender, add sweet-
BULLACES (to preserve): – Prick the breads cut in pieces and fried; a few
fruit, throw them into scalding water for mushrooms and morels, and ten or a do-
a minute, take them clear from the water, zen chesnuts blanched, season with salt,
strew over them powdered lump sugar pepper, and nutmeg. Put into anotber
the next day pour off the syrup, boil and pan,
a quarter of a pound of butter, a
skim it, pour it over the bullaces, and handful of flour, two onions, and a pint
let it stand a day or two; boil the syrup of gravy, brown them, and then put in the
again, put in the fruit and boil them to- birds, &c., and stew the whole together
gether (be careful not to mash them), some time. Take it off and set it to cool;
and then put the preserve into jars ; line a saucepan (having battered it well)
when cold, put brandy papers. To a with thin slices of bacon, cover them
pound of fruit allow half a pound of sugar. with forcemeat, half an inch thick, on
BUNS, Common.-Rub four ounces of this place the buntings, the breast down-
buiter into two pounds of flour, four wards, with the restof the ragoût, taking
ounces of sugar, a few Jamaica peppers, away the bacon and onion, and squeeze
and a few carraway seeds. Put a spoon- | the juice of a lemon; cover the whole
ful or two of cream into a cup of yeast, with a layer, an inch thick, of forcemeat,
and as much good milk as will make the press it close and sinooth it with a knife.
above into a light paste ; set it by the fire | brushitover withegg,strew bread-crumbs
to rise. They will bake quickly on tins; over, and bake it an hour. When wanted
you may add nutmeg.
for table, loosen it from the saucepan with
Buns (Cross). - To the above mixture a knife, and turn it on a dish. Squeeze
put one ounce and a half of ground all the juice of an orange on it, and serve.
spice, cinnamon and mace, mixed, and BURNET VINEGAR.- Fill a wide-
when half proved, press the form of a mouthed bottle with fresh green burnet
cross with a tin mould in the centre, and leaves, cover them with vinegar and let
finish as above.
them stand for ten days. To make it
Buns (Plum).–To two pounds of the very strong, strain the liquor, put it on
plain bun paste, put half a pound of cur fresh leaves to steep fourteen days
rants, a quarter of a pound of candied longer.
orange-peel, cut into small pieces, half BUSTARDS, to boil.-Take off the
a nutmez grated, half an ounce of mixed skin, but leave the ruinp and legs whole,
apice, such as allspice, cinnamon, &c. with the pinions, then mince the flesh
Mould them into buns, jag them round raw, with beef suet, season it with salt,
the edges with a knife, and proceed as
pepper, nutmeg, and sweet berbs, shred
above.
small, and mix all together with the
Buns (Richer).-Put four pounds of yolks of raw eggs, the bottoms of boiled
fine flour in:0 a wooden bowl; set a artichokes, roasted chesnuts, blanched
sponge of it with a gill of yeast and a pint marrow, and boiled skirrets, cut small;
of warm milk; then mix with it one then fill their skins with this furce, and
pound of sifted sugar, one pound of oiled prick them upon the back; put them into
fresh buiter, coriander seeds, cinnamon, a deep dish, with strong broth, white
and mace, a small quantity of each, wine, large mace, artichokes boiled and
pounded fine. Roll the paste into buns, quartered, marrow, salt, barberries,
set them on a baking-plate rubbed with rapes, and some of the meat made up
butter, put them in a moderate oven to into balls; cover your dish, let them
prove ; tsen wash them with a paste. Niew, and when they are enough, serve
brush 'dipped in warm milk, and bake of them upon sippets, broth them, and gar-
a good colour.
nish with slices of lemon, run it over
Buns (Seed).-Take two pounds of with beaten butter, and garnish the dish
plain bun dough, and mix in one ounce with chesnuts, mace, and yolks of eggs.
of carraway seeds; butter the insides of BUSTARD Pie.-Bone your bus tard,
tart-pans, mould the dough into buns, parboil, and lard it, reason with salt,
and put one into each pan ; set them to pepper, and nutmeg, lay butter in the
rise in a warm place, and when suffi- bottom of the pie, add a few beaten
ciently proved, ice them with the white cloves, then lay in the fowl, strew more
of an egg beat to a froth, lay some pound seasoning over it, lay on a sufficient
ed sugar over that, and dissolve it with quantity of butter, close it up, bake it,


BUT
( 87 )
BUT
and when cold, fill it up with clarified taking care not to burn it; skim and
butter.
pour it over whatever you wish to serve
BUTTER.-The milk intended for it with; put your frying-pan again on the
butter should stand for twenty-four fire, and put a little vinegar into it with
hours in the summer, and double that a little salt; when it boils, pour it over
time in the winter season; skim the milk the butter.
before the sun has warmed the dairy, as BUTTER (Black).— Three pounds of
it should be kept during the whole of the fruit, currants, gooseberries, raspberries,
operation as cool as possible. If the and cherries, to a pound of coarse sugar,
churn can be placed in a tub of water it boiled till quite thick. It must waste to
will give consistence to the butter. When half the quantity.
the butter is come, pour oft the butter BUTTER, Borders of.* — Take some
milk, put the butter into a clean pan, Montpelier butter (either green or red)
pour water on it, and let it become lirin and spread it equally over two saucepan-
before you work it; change the water, lide, laying it about three-eighths of an
and beat it well with flat boards, chang- inch in thickness; place the lids on
ing the water frequently. When the pounded ice, and when the butter is con-
taste of the butter-milk is quite gone, gealed remove it with the blade of a
and the water quite clean, work a little knife, and lay it on a napkin; then, with
salt into it, weigh and make it up into the a tin paste-cutter, or stamp of whatever
proper forms, and put them in cold wa- figure you aay choose, cut the butter,
ter into an earthenware pan with a cover. and place them in borders according to
If not convenient to churn daily, the your fancy. Take care to dip your stamp
cream should be put into very clean pans in cold water frequently, as that will
until the next charning. Butter, how- enable you to keep the edges of the but-
ever, ought to be made twice a week, at ter sbarp.
least; in hot weather it requires much BUTTER (Borders, Common).* -If you
more working than in cold, and not the have no Montpelier butter, take a quar-
slightest favour of the butter-milk ter of a pound of fresh butter, work it up
should be suffered to remain. Persons well with a knife, mixing with it either
who have not naturally a cool hand, of the following colouring materials :-
should never attempt to make butter. for Rose-colour, a little infusion of car-
In winter, when the cows feed on tur- mine, or any vegetable red; Green, spi-
nips, the butter has an unpleasant fla- nach juice; Yellow, an infusion of sal-
vour, to prevent which, when the milk fron ; Violet, a little Prussian blue added
is brought into the dairy, put a quart of to the red; Orange, the red and yellow
boiling water to every two gallons of joined together; the remainder of the
milk, and let it stand as usual lor cream. Operation is performed as above.
A quarter of a pint of warm spring water, BUTTER (Burnt, Saxce).-Fry some
in which nitre bas been dissolved, put butter; when it begins to smoke, throw
to ten or twelve of new milk, will also into it some chopped parsley; when suf-
counteract the above flavour.
ficiently done, add pepper, salt, and
BUTTER Biscuits.*-Make a paste as vinegar.
for sweet biscuits, and when you bave BUTTER, Burnt, for Sauce.-Put some
put in the flour, pour
over it eight ounces butter over the fire in a saucepan, and
of melted butter, after it has cooled a let it boil till it is as brown as you wish ;
little; mix them together a short time then shake in four, stirring it all the
with a wooden spoon, and put it into while; then use it for any sauce that is
buttered moulds, which must only be too thin.
filled three parts, as the paste puffs up BUTTER Cakes.-Beat a dish of butter
considerably, and would rise from the with your hands to a cream, add two
moulds, without care.
pounds of sifted sugar, three pounds of
BUTTER (Black).* -Put half a pound dried flour, and twenty-four eggs, leave
of butter in a saucepan on the side of out kall the whites, and then beat all
your stove, so that it may just heat sur together for an hour; when you are
ficiently to colour it; do not skim it. going to put it in the oven add a quarter
Into a large glass of vinegar put all sorts of an ounce of mace and a nutmeg, &
of sweet herbs, two or three cloves, salt, little rack and brandy, seeds and cur-
pepper, and a sliced sbalot, reduce this rants, if you think proper.
over the fire to one-fourth of the quan. BUTTER (to clarify).-Scrape off the
tity, add it to the coloured butter, rack outside of the butter you may requirt,
the whole off clear, and pass it through and then put it into a stewpan by the
a fine sieve. Use as wanted.
side of a slow fire, where it must remain
BUTTER (Black).
-Fry a piece of buto till the scum rises to the top and the
ter in a frying-pan until it is quite black, milk settles at the bottom; carefully with
I 2


BUT
( 88 )
CAB
a spoon take off the scum. When clear, cleansed from the milk, put one ounce
of
it is fit for vise.
the above composition ; work it well, and
BUTTER (Delicinus).* -Layopen three put it into pots, when quite firm and
clean coarse cloths, one over the other; cold.
put a pint of thick cream in the upper BUTTER( Provençale), Sauce.—Pound
one, tie it up in them as close and tight a few cloves of garlic, pass them through
as possible." Bury it in the earth in a a double-hair wieve into an earthenware
dry place, eighteen inches deep, for pan ; pour some good olive-oil; stir them
twenty-lour hours. The next morning together, until they form a lump like
put the crearn into a cool earthen pan, butter. Salt it tu your taste.
and stir it up with a wooden spoon, for BUPTER (to roast).- Lay a pound of
five minutes in the summer, and a quar- butter in salt and water for two or three
ter of an hour in the winter, when you hours; put it on a spit, and rub it all
will have a lump of cool, fresh, and over with crumbs of bread, mixed with
most delicious buiter, for the breakfast grated nutmeg; put it to the fire, and as
table.
it roasts, baste it with the yolks of two
BUTTER Drops.-Take three eggs, eggs, and crumbs of bread; stew a pint
leave out hall the whites, half a pound of oysters in their own liquor, and when
of flour, half a pound of sugar, a quarter the bread has completely imbibed all the
of a pound of butter, two spoonsful of gravy, brown it, and lay it in a dish, with
rose-water, a little mace and seeds. che stewed oysters under it.
BUTTER (Fairy).-Beat the yolks of BUTTER Sauce.-Put nearly ball a
two hard eggs in a mortar, with a large pound of good fresh butter into a sauce-
spoonful of orange-flower water, and two pan, with a quart of sauce tournée, pro:
spoonsful of fine sugar; beat all to a fine perly reduced ; stir till they are well
paste, add an equal quantity of butter, mixed together.
fresh from the churn, and force all to BUTTER (Thickened). – Melt what
gether through a fine strainer, full of quantity of butter you may require ; be
little holes, into a plate.
careful not to colour it; beat up the
BUTTEKED Louves.-Beat up the yolks yolks of eggs, and then pour them tu
of a dozen eggs, with half of the whites, the butter, beating them all the while.
and half a pint of yeast; strain them Put them on the fire; add a little lemon.
into a dish, season with salt, and a little juice.
powdered ginger, then make it into a BUTTER and Sweet Herbs.* - Take
high paste with flour ; lay it in a warm some chervil, half the quantity of pim.
cloth" for a quarter of an hour ;, then pernel,chives, tarragon, and cress ; scald
make it up into little loaves, and bake and chop the whole very small, then mix
them, melt a pound and a half of butter, it with some good fresh butter.
with a quarter of a pint of white wine,
and half a pound of sugar, and liquor
с
them with it.
Butter de Montpellier. * - Put the CABBAGES à l'Allemande. - Take
yolks of twelve hard eggs into a mortar, some very small headed cabbages, and,
with a green ravigote scalued, (see Ravi. after blanching, cut them up rather small,
gote), six anchovies, a handful of capers and turn them a few times over the fire
picked and washed, six pickled cucum. in & stewpan, with a sufficient quantity
bers, some salt and pepper ; pound all of melted butter or lard; when nearly
these well together, until they form a done, moisten with a little gravy or
paste; then add the yolks of two raw jelly-broth, and serve with bacon or sau.
eggs, bruising them with the pestle, and sages.
then gradually pour npon, and mix with CABBags and Bacon.*-Bianch a cab-
your ingredients, a pound and a half of bage, cut it in quarters, and put it into
oil of olives, and a little vinegar, until a stewpan, with a piece of streaked
the whole becomes of the consistence of bacon; season it, moisten with water,
new butter, then pass it through a sieve; and give it a boil, then let it stew ores
if your butter is not sufficiently green, a moderate fire; when done, dress the
you must add a little spinach juice, cabbage on a dish, with the bacon over
Butter de Montpellier is commonly used it; reduce the liquor, and add to it a
for cold entrées ; and a litile garlic may little buiter, worked with some flour,
be added, according to taste.
and then serve it over the bacon and cabo
BUTTER (Preserved), for Winter Use. bage.
-Take two parts of the best common CABBAGE (to boil).-Having cut your
salt, one part of good loaf. sugar, and one cabbage into quarters, boil it in plenty of
part saltpetre; beat them well together. water, with a handful of salt. When it
To sixteen ounces of butter, thoroughly 1 is tender, drain it on a sieve, but never



CAB
( 89 )
CAB
scum.
press it. Savoys and greens are boiled sized pieces, and brown them in butter.
in the same manner; but they should al- adding salt, pepper, and grated nutmeg i
ways be boiled by themselves.
moisten with cream, then reduce it over
You may, if you please, chop it, and a gentle fire, till it becomes of a very
heat it with a piece of butter, pepper, thick consistence.
and salt.
CABBAGE à la Crême.-Wash and boil
CABBAGES (Boiled and Stewed).-Cab- the cabbage in water with a bandful of
bages are generally simply tied round, salt; when soft, take it out, squeeze it,
and boiled. If you wish to stew them, and put it in a stew-pan, with some but-
cut a cabbage into four; boil it a quarter ter, salt, pepper, nutmeg, and a spoon-
of an hour, with a piece of streaked bacon, ful' of four, moistening with a little
cut into bits, and the rind on. After- cream.
wards change it in cold water; squeeze CABBAGE Cream. - Put a gallon of
it well, and tie each quarter, that it may milk over the fire, and skim it as long
keep its form. Then stew it with some as any froth rises, then empty it into
stock, salt, and pepper, a bunch of pars eight or ten bowls, as fast as you can
ley and green onions, cloves, a little nut- without making it froth; then set them
meg, two or three roots, and the meat in a place where the wind may blow
you intend to serve with it; when hoth upon them; when the milk is rather
the meat and cabbage are done, wipe off cooled, gather off the cream with your
the grease, and dish it for table, the hands, crumple it together and lay it on
streaked bacon on it, and serve with a a platé ; when you have laid four or five
sauce of good cullis, agreeably seasoned. layings, one upon another, then dip a
The different parts of meat that cabbages feather in rose-water and musk, and
are best boiled with are, veal tendons, stroke it over it; then siſt some fine
breast of beef, a bit of round of beef, sugar and grated nutmeg over it, and lay
pork chitterlinge, a shoulder of mutton, on three or four layers more; then set
boned and tied into a round, or a trussed all the milk on the fire to boil again,
capon. Whatever meat the cabbage is and when it rises up, distribute it as you
stewed with, should be previously boiled did before in your bowls, and use it in
a few minutes in water, to take off the the like manner; this do for four or five
times, laying on your cream as before,
CABBAGE à la Bourgeoise.*-Take a one upon another, tili it is as high and as
whole cabbage, boil it during a quarter round as a cabbage. Let one of the
of an hour, and then shift it into cold bowls stand, because it will be thickest
water; squeeze it, taking care not to and most crumpled, and lay on that last
break the leaves, which you must take on the top of all; strew loaf sugar
off one by one, spreading over each a pounded over the whole, and serve.
Jittle force-meat, made like tbat for CABBAGE à la Flamande.-Cut a cab-
stuffed duck. Put the leaves again one bage into quarters, parboil, and then
over the other, that they may appear as change it into cold water; sqneeze it,
if the cabbage was entire; secure them take out the heart, and tie it round; then
thus with pack-tbread, and stew them à stew it with a piece of butter, some good
la braise in the rame manner as neat's stock, seven or eight onions, a bunch of
tongue, seasoning to your taste. When | herbs, and a little salt and coarse pep-
the cabbage is done, press it lightly in a per; when almost done, put in some vine-
linen cloth, to take off the ſat; cut it in gar; and when the whole is sufficiently
two, and put it on a dish, pouring over cooked, take a crust of bread, rather
it a good cullis.
larger than the palm of your hand, fry it
CABBAGE À la Bourgeoise.- Take out in butter; and put it in the bottom of the
the heart of some large cabbages, parboil dish, upon which place the cabbage and
them, and then stuff the centre of the sausages, with the onions round, taking
cabbage, between each leaf, with the care that the fat be well dried off the
following stuffing : mince the wbite part whole; then skim the sauce, add a little
of the poultry, or game with some bacon cnllis to it, and serve it, neither too
and veal; if you have no poultry, the thick, nor' too thin, pour over the
veal is sufficient; thicken with the yolks whole.
of some eggs; tie up tbe cabbage that CABBAGES (to Keep).-Small'close cab.
none of the stuffing may fall out, and hages, laid on a stone finor belore the
boil it in some stock, with the saucepan- frost sets in, will blarch, and be very
lid on.
fine after many weeks keeping.
CABBAGE à la Crême.*_Wash your CABBAGE and Milk Soup.-Boil a large
cabbage very clean ; boil it in water, wbite-hearted cabbage in water; when
with a little salt, then leave it to drain half done, put to it a quarter of a pound
and cool; afterwards cut it in middling of butter, seasoning to your taste ; when
I 3


CAB
( 90 )
CAB
it is well boiled, take out three parts of season them with mace, nutmeg, ginger,
the water, substituting the same quan a little pepper and salt; some green
tity of boiling milk; pour it into the gooseberries, grapes, or barberries ;-in
tureen after it has once boiled up, put- winter, some verjuice; mix then all well
ting the cabbage also into the tureen together, with the yolks of four or five
whole; serve quick.
eggs, well beat; wrap up all together in
CABBAGE(White, Pickled).* -Slice your a green cabbage leaf, tie it in a cloth; an
cabbage thin; then lay it in salt for hour will boil it.
twenty-four hours; strain it very dry, Purple Cabbage to Pickle.-Take two
then put it in a stone jar; with allspice, cauliflowers, two red cabbages, half a
mace and ginger; boil your vinegar, peck of kidney beans, six sticks with six
and pour it on boiling hot; tie it very cloves of garlic on each stick ; wash all
close, repeat the vinegar three times, well, give them one boil up, then strain
and it will be fit for use.
them in a sieve, and lay them leaf by
CABBAGE Soup à la Provençale.-Boil leaf upon a large table, and salt them
different sorts of vegetables together, with bày salt; then lay them to dry in
including half
a peck of peas, and a cab the
sun, or in a slow oven, until as dry
bage blanched, cut in quarters, and tied
as cork.
with packthread. Add a wine glass full CABBAGE Ragotit.*_Take the half of
of the best oil. When the vegetables are a middling sized cabbage, boil it for bali
toiled, and your broth properly salted, an hour, and then change it in cold
strain it, then leave it on to slew, serving water, squeeze it well, and take out the
it up, garnished with cabbages.
heart; cut the cabbage into small pieces,
CABBAGE and Cheese Soup à la Proven- and put it in a stew-pan with a slice of
çale.-Cut a large cabbage into quarters, good butter; turn it a few times over
and after blanching, boil itin water; when the fire, and shake in some flour; put in
three parts done add a quarter of a pound sufficient gravy to give colour to the ra-
of butter and the requisite seasoning. godt ; let it boil over a slow fire till the
Grate half a pound of gruyère, or par- cabbage is done, and reduced to a thick
mesan cheese. Prepare, also, some sauce ; season it with salt, coarse pep-
very thin slices of bread, and, two hours per, and a little grated nutmeg, serre
before dinner, make the soup in the fol- under any meat you think proper.
lowing manner. Take a metal, or CABBAGE Ragout.-Scald one cabbage
earthenware tureen that will stand the cut into quarters, (savoys, are best);
fire, and that can be used at table; first, drain the water quite out, tie them with
put into it a layer of grated cheese, then packthread, and braze in a good braze;
one of cabbage leaves, previously boiled serve with a fine thick cullis sauce,
and dried on a cloth ; next, some of the pretty high of pepper.
slices of bread, then those of cheese, CABBAGE Ragout.-Divide a cabbage
commencing again with the cabbage, &c. in the middle, blanch it in hot water,
alternately, the upper layer of all being squeeze it, tie it with packthread, and
of sliced cheese. Having thus filled the put it into a stew-pan, and stew it à la
tureen within two fingers' width of the braize; when it is stewed, drain ii, un-
top, pour on its contents about half a tie it, cut it in little slices into a sauce
pint of the water in which the cabbages pan, and let it simmer with some cullis
(after being blanched)were boiled, of veal, and bam: afterwards put in some
making the cabbage broth penetrate to cullis of veal and ham to thicken it, and
the bottom of the tureen, by piercing its serve it with roasted, boiled, or stewed
contents in several places with a knife; meat.
then place the tureen on a stove of mo CABBAGE Red.*-Boil your cabbage
derate heat, letting the soup simmer, for a short time, then take out the heart,
without stirring, for more than an hour and cut it into pieces; then put it into
When the soup is ready for table, the a stew-pan with a piece of butter, some
cabbage broth will have been all ab- salt and pepper, and let it stew over a
sorbed ; some persons, consequently, add moderate fire, stirring it very frequently
more hot broth to it at the moment of whilst dressing, to mix it well with the
serving; but the true method of serving butter.
it à la Provençale, is to send it up dry, CABBAGES (Red).—They are mostly
using with it, at table, only the finest stewed to eat with ham, bacon, or smoked
oil.
sausages, though sometimes without any
CABBAGE Pudding:- Take two pounds meat, they are very strong eating, and
of beef-suet, as much of the lean part of should be first scalded, then stewed with
a leg of veal; take a little cabbage and butter, pepper, salt, and cloves; and
scald it, then bruise the suet, veal and vinegar added to it just before serving :
cabbage together in a marble mortar; they are reckoned wholesome in veal


СА:В
( 91 )
CAB
broth for consumptions ; but are most pan down close ; set it on a moderate
proper for pickling, as gherkins,
&c. fire, let it stand half an hour, then un-
CABBAGE (Red) à la Flamande. * _Take cover it; ekim off the fat, shake in
two red cabbages, cut them in quarters; some flour, put in two spoonsful of vine-
take out the hearts, and cut them in gar, and cover it up; set it on again, and
pieces, blanch them, then put them into let it stew four or five minutes longer,
cold water, after which put them into a take out the sausages, and pour the rest
stew-pan with a piece of butter, a bay over it.
leaf, an onion stuck with cloves, some CABBAGE (Red) Syrup of.-Cut and
salt and pepper; stir theni about, so that wash a large red cabbage, put it into a
the cabbage may be well mixed with the stewpan and boil it in water three or four
butter; place your stew-pan on the fire, bours, till there remains no more than
put fire upon the lid of the stew-pan; a pint of liquor; put the cabbage
and let it simmer for three or four hours; into a sieve, squeezing it till you have ex-
turn the cabbage frequently, and be pressed all the juice; let it gettle, and
careful not to let it burn; when the cab- pour it off clear; then put a pound of
bage is done, take out the bay leaf and Narbonne honey into a saucepan, with a
the onion ; add a little more butter; and glass of water; let it boil, skimming it
serve hot.
often ; when the honey is very clear
put
CABBAGE (Red) Pickled. *-Take about it in the cabbage juice, and boil them
a quarter of an ounce of cochineal, and together till of the consistence of syrup,
put into a little bag, and boil it with as like all others.
much vinegar as you think sufficient for CABBAGE Salad.-Boil a Savoy cabbage
the cabbage, with a little salt and bayſ in water; drain, and dress it as you
salt; when it boils, scald the cabbage would a salad, with salt, pepper, some
with it, then boil it up again, and put a Provence oil, and vinegar, adding one or
little ginger and pepper into it; then two anchovies, and a few capers: it may
put it in something to cool; when cold, be served either hot or cold.
put the cabbage into jars, and put the CABBAGE Soup.-Put into your pot a
pickle upon it, and tie it down.
few pounds of sliced beef and bits of ham;
CABBAGE(Red) Stewed.-Slice a small, let it catch a little, then add weak broth
or half a large, red cabbage; wash, and or water, and all sorts of roots, a cabbage
put it into a saucepan, with pepper, salt, tied and well scalded a bit of pickled pork,
no water but what hangs about it, and a a bay-leaf or mignionette. If you would
piece of butter. Stew till quite tender; garnish this soup with any wild fowl, boil
and when going to serve, add two or it in the same pot, and garnish the dish
three spoonsful of vinegar, and give one with the cabbage and the pickled pork,
boil over the fire. Serve it for cold cut in pieces.
meat, or with sausages on it.
CABBAGE Soup.-Cut your cabbage into
CABBAGE (Red) Stewed.-Shred the four parts; then let them be about three-
cabbage; wash it, and put it over a slow quarters enough boiled in water; then
fire, with slices of onion, pepper, and take them up and squeeze them dry from
salt, and a little plain gravy. When the water; then place them in a large
quite tender, and a few minutes before brass pan or dish, so that there may be
serving, add a bit of butter rubbed with room betwixt each piece of cabbage, to
flour, and two or three spoonsful of vine- take up soup with a large spoon, then let
gar, and boil up.
them boil with as much gravy or stock as
CABBAGE (Red) Stewed.-Cut the cab- will cover them. Let them stew for two
bage very thin ; and put it into the stew- hours before dinner, then put a quarter
pan, with a small slice of ham, and half of a pound of butter, and a handful of
an ounce of butter at the bottom, half a flour, into a saucepan, set it over the fire,
pint of broth, and a gill of vinegar. Let and keep it stirring; add two onions
it stew covered three hours. When it minced, and stir it again; then add a
is very tender, add a little more broth, quart of veal gravy, boil it a little, and
salt, pepper, and a table spoonful of pour it all over the cabbage. If you
pounded sugar. Mix these well, and choose, you may force pigeons, with good
poil them all till the liquor is wasted: forced meat made of veal, fry them, and
then put it into the dish, and lay fried then stew them with the cabbage, put-
sausages on it.
ting in with them a little bacon, stuck
CABBAGE (Red) Stewed.--Take a fine with cloves. When it has stewed enough,
red cabbage, cut it into thin slices cross. take off the fat, soak bread in your dish
ways, and then into small bits; put them with gravy or stock, place your fowl in
in a stewpan, with a pint of rich gravy, the middle, and the cabbage all round.
a pound of sausages, and three or four Garnish the dish with slices of bacon, and
elices of hiam or bacon; cover the stew- a little cabbage between each slice.


! CAB
CAK
( 92 )
serve.
CABBAGE Soup.-Roil some rashers of them drain on a napkin, and extract the
streaked bacon about two hours, in the gravy from them by gently pressing
quantity of water you require for soup; them; then untie and arrange them on a
then add some cabbages previously dish ; glaze them, and serve a Spanish
blanched, and if you like, some sausages; sauce all over them. If you do not hap-
pepper
and salt the soup, but take care to pen to have any Spanish gauce ready,
put very little salt,on accountof the bacon. make a light roux, and moisten it with
Skim well before you put in the cab- the liquor in which your cabbages were
bages. This receipt is the same in most dressed, and strain it through a silk
of the French cookery books, except that sieve, and then pour it over the cabbages.
some tell you, that when the cabbage CABBAGE Stewed à l'Espugnole.-Take
and bacon are done, you should soak a six cabbages and boil them well; when
few slices of bread in some of the broth, done, drain them on a sieve, tie each
and then mix them with the whole soup: separately with packthread, and lay them
CABBAGE Soup, with Carrots and between bards of fat bacon with some
Onions.* -Line a stewpan with bards of good braise, to stew very gently: take
bacon, then blanch a cabbage in boiling them out of the braise, and lay them in
water, let it drain, then cut it into quar a line upon a clean cloth; cut off the
ters, and put it into the stewpan, with packthread, and roll the cabbages tight
some carrots and onions cut in slices, up in the cloth for a minute or two; then
moisten with soup mengre ; when suffi: open the cloth and cut the cabbages in
ciently done, dress it on a dish, and pieces, about six inches in length, and lay
them on the dish; have a sauce d l'Es-
CABBAGE (German) Soup.-Cut in small pagnole ready, with a bit of butter mixed
pieces and wash the heart of a fine cab- in it, and one squeeze of lemon; this
bage, and set it over a slow fire in a little sauce when very hot pour over the cab-
buiter. When the pieces begin to feel bages, and serve it to table. Cabbage
tender, and the butter is a little reduced, stewed in this way is very good, and
add some stock and veal gravy, in equal proper to garnish stewed beef of any kind,
quantities; skim carefully, and when the sometimes with other vegetables inter-
Boup has become of a brown colour, mixed.
throw in little round and thin pieces of CABBAGE Stuffed.-Blanch a large Sa-
bread; season to your taste, and serve. voy cabbage, and then put between its
CABBAGE Stewed.-Cut a cabbage into leaves some forcemcat, made of any cold
slips, blanch and drain them dry, and meat you have in the house, adding an
stew them in a stew pan, with a bit of equal quantity of sausage, some pepper,
fresh butter, pepper, salt, an onion, some salt, chopped parsley, and a small hand-
vinegar, half a pint of veal broth, and a ful of boiled rice. When you have put
little allspice, tied in a cloth, till done, | into the cabbage as much stufting as it
and the liquor nearly reduced, and then will contain, tie it well up with pack-
take the spice and onion out, and serve thread. Next, make a roux with some
butter, flour, and stock, properly season-
CABBAGE Stewed.*-Blanch two mid- ed; heat up the cabbage in this roux,
dling sized cabbages in water with a being careful that it does not break.
little salt; when they have been twenty Keep adding stock from time to time, w
minutes in the boiling water, take them that the cabbage may be always covered.
out and put them into cold water, then when it is perfectly done, serve it in a
let them drain; after this take out their deep dish in its soup...
hearts; then cut very small balſa pound of CABBAGE en Surprise.* -Take a good
veal, and half a pound of bacon : some whole cabbage, and, having boiled it a
salt, whole pepper, cinnamon, nutmeg, quarter of an hour, put it into cold water,
mace, and alispice, all well pounded; then and squeeze it, taking care not to break
add the yolks of seven or eight eggs, and the leaves; then carefully take out the
mix the whole well together, with the heart, and supply the place with parboi).
veal and bacon; put some of this stuffing ed chesnuts and sausages, replacing the
into each of your cabbages, (in the place leaves in such a manner as to conceal
of the bearts), and tie them up with what is within; tie the cabbage with pack-
packthread. Line a stewpan with slices thread, and stew it with some stock, a
of bacon, and slices of veal, a little ham, little salt, and coarse pepper, roots,
three carrots, four onions, a little thyme, onions, and a bunch of herbs. When
A bay leaf, and two cloves ; then put in done, drain, and serve with a good butter
the cabbages, cover them with bacon, sanice.
and inoisten with stock, adding a little CAKE, Anglo-Français.* - Prepare
salt and pepper ; let the whole sim. your ingredients the same as described in
mer for an hour and a ball, then let the receipt for Cake, à la Parisienne ;


CAK
CAK
( 93 )
then add a quarter of a pound of dry cur. CAKE (Breakfast).—Rub a pound and
rants, well washed, four ounces of mus. a half of butter into half a peck of flour,
cadel' raisins, one ounce of preserved three pounds of currants, half a pound
cedrat, cut into small strips, one ounce of sugar, a quarter of an ounce of mace,
of candied orange, cut in the same man- cinnamon, and nutmeg together, a little
ner, and a glass of Spanish wine, or a salt, a pint and a ball of warmed cream
glass of rum; mix the whole well toge- or milk, a quarter of a pint of brandy,
ther, and finish the same as for Cake five eggs, a pint of good ale yeast; mix
à la Parisienne, and let it bake for it weil together; bake it in a moderate
three hours.
oven. This cake will keep good for a
This cake is very good eaten cold, but quarter of a year.
is much nicer cut into rather thin slices, CAKE (Bride).—Take four pounds of
and just browned by broiling, then placed fine flour well dried, four pounds of fresh
upon a dish and inasked all over with butter, two pounds of loal sugar,pounded
powdered sugar.
and sifted fine, a quarter of an ounce of
CAKE (Bolar).*-One pound of flour mace, and the same quantity of nutmegs;
dried in a slow oven, two spoonsful of to every pound of flour put eight eggs í
yeast, some almond milk, and water to wash and pick four pounds of currants,
mix for a sponge; when raised, beat up and dry them before the fire; blanch a
three quarters of a pound of clarified pound of sweet almonds, and cut them
butter, three eggs, and three quarters of lengthways, very thin, a pound of citron,
a pound of sugar, well beaten till the a pound of candied orange, a pound of
spoon comes clean away; then add cin, candied lemon, and halfa pint of brandy;
namon powder, candied orange and first work the butter with your hand to
lemon. , Bake in earthen basins, well a cream, then beat in your sugar a quar-
buttered; keep it before the fire till putter of an hour ; beat ihe whites of your
in the oven.
eggs to a very strong froth; mix them
CAKE (Bolar).*-When the sponge is with your sugar and butter; beat the
beat, as for the last, instead of mixing yolks half an hour, at least, and mix
the sugar, it is rolled in the sugar and them with your cake; then put in your
cinnamon.
flour, mace, and numer; keep beatiug
Cake(Dutch Bolar).* -Done as above, it till the oven is ready; put in your
without sugar; then prick holes with a brandy, and beat the currants and al-
sharp pointed knife, and while it is hot monds 'lightly in; tie three sbeets of
pour in three quarters of a pound of cla- paper round the bottom of your hoops to
ified sugar, flavoured with cinnamon or keep it from running out; rub it well
orange-flower. Almonds and sweetmeats with butter, put in your cake, and the
are previously put in the cake.Ornament sweetmeats in three lays, with cake be-
your cake with harlequin sugar-plums. tween every lay; after it is risen and co-
This was a favourite cake of the late loured, cover it with paper before your
Queen Charlotte.
oven is stopped up; it will take three
CAKE de Bourneville.- Work about hours baking.
half a pound of flour, with five or six CAKE, À la Brie.'_Take some rich
eggs whole, some fine chopped lemon- Brie cheese, knead it with a pint and half
peel, a few drops of orange-flower water, of four, three quarters of a pound of
a spoonful of plain water, and a little butter, and a little salt; moisten it with
salt; tben let it rest about an hour; you five or six eggs beaten up; when it is
will put about as much butter as paste, well kneaded, let it stand for an hour;
and work it afterwards well together; then form your cake and bake as usual.
bake it in a mould or hoop, and garnish Cake (Chantilly, or Cake Trifle);
as you think proper, with sugar, non- | Bake a rice cake in a mould; when cold,
pareils, or colours.
cut it round, about two inches from the
CAKE (Breau, Common) -Take the edge with a sharp knilc, taking care not
quantity of a quartern loaf from the to perforate the bottom. Put in a thick
dough when making wbite bread, and custard, and some tea-spoonsful of rasp-
knead well into it two ounces of butter, berry jam, and then put on a high whip.
two of Lisbon sugar, and eight of cur. CAKE de Compiegne.-The same paste
rants. Warm the butter in a tea-cupful as for brioches, only keep it more liquid
of good milk.
with some hot milk; put in a few stoned
By the addition of an ounce of butter, raisins and currants. This cake is made
or sugar, or an egg or two, you may in a mould well trimmed with butter.
make the cake better. A tea-cupful of CAKES (Dry).-Rub one pound of but-
raw cream improves it much. It is best ter into one pound of flour, one pound of
to bake it in a pan, rather than as a loaf, sifted sugar (the butter should be soaked
the outside being less hard,
all night in orange-flower or rose water);


CAK
CAK
( 94 )
1
+
1
1
whip to snow the whites of eight eggr, eggs ; mix the whole well together, work
beat the yolks of six with a little brandy, up your paste; if it is ton stiff, moisten it
mix this very well; butter the pans, only with a little milk; then leave it to stand
half fill them; they are baked in half an for half an hour, then add to it ball a
hour; a brisk, not a scorching nven; they pound of butter, and give it four turns,
will keep half a year. If agreeable, make he same as puff-paste; put your cake
them with currants, put three quarters into a mould, lay it very thick. cut the
of a pound.
edges in form of a lozenge, gild it, pat it
CAKES (Dutch).-Take five pounds of upon a baking tin, ornament it, and 'let
flour, two ounces of carraway-seeds, hall it take for an hour and a half in a mo-
a pound of sugar, and something more derate oven.
than a pint of milk; put into it three CAKES (Gum). – Take gum-dragon,
qilarters of a pound of butter; then make let it lie all night in rose-water, till it is
a hole in the middle of the flour, and put dissolved; have double-refined sugar,
in a pint of good alc yeast ; pour in the beaten and seered, and mix your gum
butter and milk, and make these into a and sugar together; make it up into a
paste, letting it stand a quarter of an paste, then roll some up plain, and some
hour before the fire to rise; then mould with berbs and flowers; all the paste
and roll it into cakes, pretty thin; prick must be kept separately, the herbs and
them all over, or they wili blister, and flowers must be beat small before you
bake them a quarter of an hour.
make them into paste; but you may
CAKE (Family).-Take rice and wheat use the juice of the flowers and herbs
flour, of each six ounces, the yolks and only; sweet marjoram, red roses, mari-
whites of nine eggs, half a pound of lump golds, clove, gilliflowers, and blue-bottle
sugar, pounded and siſted, and half an berries, all clipped from the white; when
ounce of carraway-seeds. Having beaten you have made all your colours ready,
this one hour, bake it for the same time have to every one a little rolling-pin and
in a quick oven. This is a very light a knife, or else the colours will mix; first
cake, and is very proper for young peo- lay a white, and then a colour, then i
ple and delicate stomachs.
white again, for two colours will not do
CAKE (Fashion).-Mix a handful of well; so roll them up, and cut them the
flour with a pint of good cream, half a bigness of a sixpence, but in what form
pound of beef suet, melted and siſted, a you please, minding that they are rolled
quarter of a pound of powder-sugar, half very thin.
à pound of raisine, stoned and chopped, CAKES (Heart).-With your hand work
dried flowers of orange, a glass of brandy, a pound of butter to a cream, then put to
a little coriander, and salt; bake it as all it twelve eggs, with only six of the whites
other cakes, about an hour, and glaze or well beaten, a pound of dried flour, a
garnish it.
pound of sifted sugar, four spoonstul of
CAKES (made of Flowers): -Boil double good brandy, and a pound of currants
refined sugar to a candy height, and strew washed and dried before the fire. As
in your flowers and let them boil once the pans are filled, put in two ounces of
up; then, with your hand, lightly strew candied orange and citron, and continue
in a little double refined sugar sifted, and beating the cake till you put it into the
put it directly into little pans made of oven. This quantity will be sufficient
card, and pricked full of holes at the to fill three dozen of middling-sized
bottom; you must set the pans on a pans.
cushion, and when they are cold, take Cakes (Honeycomb).--Boil your sugar
them out.
to a candy, height; then put in your
CAKE, en Fourrés.* – Make a puff- Rowers, which must be cut; have little
paste, form it into two equal parts the papers with four corners ready; drop
Bize of dish in which you mean to some of your candy on the papers, take
place your cake, and the thickness of two them off when ready, and if they are
crowns each ; then take one of the cakes rightly done, they wiứ' look full of holes
and put upon it some sweetmeats, leave like honeycombs.
ing about an inch, as a border, all round; CAKES( Hyde Park).—Take two pounds
wet it with water and place the other of four, four ounces of common sugar,
cake upon it, draw up the edges care and half an ounce of carraway-seeds
fully with your fingers ; gild them with pounded; then set a sponge with half a
the yolk of egg, and bake them in an gill of yeast and a little warm milk;
oven.
when it works, take some boiling milk,
Cake, à la Francaise,*-Take a quart add to it five ounces of fresh butter, mix
of sifted flour, make a sponge, add to it it up light, and let it lie some time; then
one ounce of salt, two ounces of sugar, roll it out, cut it into any form, and bake
a pound and a half of butter, and twelve l it in a moderate oven.


CAK
CAK
( 95 )
CAKES ( Liquorice.)Take hyssop and roll it out to the thickness of half a fin-
red rose-water, of each halt a pini, half ger; cut it in lozenges the width of two
a pound of green liquorice, the outside fingers, and gild over the cake with the
scraped off, and then beat with a pestle yolk of an egg well beaten ; bake them
put to it hall a pound of aniseeds, and for a full quarter of an hour in an oven,
steep it all night in the water; boil it then glaze them with sugar and a sala-
with a gentle tire till the taste is well mander.
out of the liquoricc; strain it, put to it Cake à la Madeleine.-Take the same
three pounds of liquorice powder, and weight of flour, sugar, butter, and eggs,
set it on a gentle fire till it is come to In general eigbt eggs are sufficient for an
the thickness of cream; take it off, and entremet; put in a little salt and the
put to it half a pound of white sugar rasped peel of a lemon ; work this paste
candy seered very fine ; beat this well a little till you have put all the butter
together for at least three hours, and into it. Melt a little butter in a stew.
peser suffer it to stand still; as you pan, and skim it well; pour a little into
beat it, you must strew in double-refined each mould, and then drain it, leaving,
sugar finely seered, at least three pounds; however, a drop at the bottom to facili-
half an hour before it is finished, put in tate the coming out of the cake. Sift
half a spoonful of gum dragon, steeped in some ashes over a baking sheet, put the
orange flower water : when it is very small moulds into it, and then put paste
white then it is beat enough ; roll it up into each of them, about half the depth,
with white sugar; and if you want it per to give it room to rise. Bake them in a
fomed, put in a pastil or two.
moderate oven. When done, turn them
CAKES (Little).* – To a pound of flour ont on a clean sheet of paper, and put
dried, add a pound of lump sugar rolled them again into the oven for a few mi-
very fine, the peel of two lemons chopped nutes. By changing the form of the
small, and five ounces of butter; mix mould you produce a dish of a different
them thoroughly; let it stand some time appearance ; and by occasionally empty-
before the fire, then add three eggs welling the inside with the point of a knife,
beaten, the wbites separately, pick them and putting into tiie cavity either cream
with a fork into small lumps, and bake or sweetmeats, you make what is called
them on a tin: this quantiiy will make Cakes à la Madeleine Furcies.
about eighty cakes. Instead of lemon Cakes à la Manon.*-Form some puff
peel you may, if you please, add sixty puste into an under-crust, and cover
bitter almonds blanched and beaten with some baking plates with it; then spread
wbite of egr until they are quite fine. all over them some frangipane, or mar-
CAKES (Lillle Short). — Rub into a malade, of whatever sert
you please ; add
pound of dried flour four ounces of but. some sweetmeat, and then cover with a
ter, four ounces of white powder sugar, very thin crust; gild and ornament
one egg, and a spoonful or two of thin them, then put them in the oven; when
cream to make it into a paste. When they are three parts done, sprinkle them
mixed, put currants into one half, and with sugar, and glaze. When they are
Carraways into the rest. Cut them with glazed p!t' them to finish baking in a
the top of a canister, or glass, and bake more gentle oven, and when done
go tins,
take them out of the tins, and serve them
Cakes (Lillle, for Tea). — Mix one either hot or cold,
pound of dried flour, balf a pound of fine CAKES (Maudling):-Take a quarter
gokar sifted, one ounce of carraway sceus, of a peck of flour, well dried before the
a little nutmeg and pounded mace; beat fire, add to pounds of mutton suet,
the yolks of two eggs with three spoon- | tried and strained clear off, and when it
fuls of sack ; put these to the rest, with is a little cool, mix it well with the flour,
half a pound of butter nielted in a little some salt and a very little allspice beat
thin cream, or new milk; work all to- fine; take half a pint of water, stir it
gether, roll it cut thin, cnt it into cakes well together, strain it, and mix up your
with tin or glass; bake them on tins; a flour into a paste of a moderate stiffness;
little baking does in a slack oven. you must add as niuch cold water, as
CAKES (Little White).- Dry half a will make the paste of a right order, and
poand of flour, rub into it a very little make it into cakes about the thickness
pounded sugar, one ounce of butter, one and bigness of an oat cake; have ready
er, a few carraways, and as much milk some currants clean washed and picked,
and water as to make a paste; roll it atrew some in the middle of your cakes,
thin, and cut it with the top of a canister, between the dough, so that none can be
or glass. Bake filleen minutes on tin seen till the cake is broke. You may
plater,
leave the currants out if you do not
Careen Losange.*-Make a puff paste; choose them.


CAK
( 96 )
CAK
Cake Meat.-Cut the fillet from the an hour orer warm ashes, that the
inside of the rump of beef into small Nouilles may swell and become firm;
pieces, also lean real, and pound them then add the yolks of eight eygs, and
very fine in a marble inortar. Then add some salt to give it consistence; then
a little lemon juice, pepper, salt, chopped pour it into a buttered mould, and let it
parsley, basil, thyme, mushrooms, sa. bake for two hours in a moderate oven.
vory and shalots, but only a small quan CAKE (Nuns).- Take four pounds of
tity of each ; some beaten spices, and a very fine fionr, and mix with it three
sufficient quantity of yolks of eggs to pounds of double-refined sugar, finely
bind it. Then add, and mix with your beat and siſted ; dry them by the fire
hands, some fat bacon, and lean of ham till your other materials are prepared ;
cut into dice. Then line a stewpan or take four pounds of butter, beat it in your
mould with bards of fat bacon, fill it with hands till it is very soft like cream; beat
the mixture, press it down; put on the thirty-four eggs, leave out sixteen whites
top bay-leares, and a little rhenish wine, and take out the treads from all; beat
cover it with bards of fat bacon, and bake the eggs and butter together till it ap-
it thoroughly in a moderate oven. When pears like butter, pour in four or five
it is colu, turn it out of the mould, trim spoonfuls of rose or orange flower-water,
it clean, set it on a dish, put chopped and beat it again; then take your flour
savory jelly round it, and a small mo. and sugar with six ounces of carravay
delled figure on the top ; or the whole of seeds ; strew it in by degrecs, beating
the cake may be modelled.
it up all the while, for two hours to-
CAKE (Meát).*-Your cake should be gether; put in as much tincture of cin-
named alter the meat or game you make namon, or ambergris, as you please ;
use of. They are all made alike, except butter your hoop, and let it stand three
when you make them of game, you mix hours in a moderate oven.
with the game an equal quantity of but Cake à la Parisienne.* - Take one
cher's meat. For a mutton cake, take a pound and a half of finely siſted flour,
leg of mutton, skin, and take off all the make a sponge; then add ſour drachms
meat; mince it with a little beef suet, of fine salt, two ounces of powdered
add to it a pound of bacon cut into dice, sugar, the yolks of four eggs, one pound
the yolks of six eggs, salt and ground and a quarter of fine butter, and a glass
spices, half a glass of brandy, some of cream; mix the whole well together,
champignons, shalots, parsley and green spread it out thin, and strew it over with
onions chopped fine. Put some thin vanilla chopped very small; then mix
slices of bacon in a stewpan, and the the whole well together again, after
mutton forcemeat upon them, well mixed which mould your cake; finish with
and seasoned ; let it stew at least three paper bands, &c. the saine as for all
hours; when done, and cool, turn it out oiher cakes, and ornament it according
on a dish ; let the slices of bacon which to your own fancy. Then let it bake for
will be found to adhere to the mutton, two hours and a half or three hours in a
remain; scrape them lightly with a brisk oven. This cake should be eaten
knife, and serve the mutton cake on a cold.
napkin placed in a dish.
CAKES (Perper).—Take a gill of sack,
Cabes de Ninuffies. - Make a good and a quarter of an ounce of whole wi:ite
puff paste, roll it pretty thick, and cut it pepper, put it in, and boil them together
into lozenges about the bigness of the for a quarter of an hour; then strain
palm of your hand; brush it over with out the pepper, and put in as much
yolks of eggs beat up, and strew maca double refined sugar as will make it like
roni drops powder over them, with a a paste ; then drop it in what shape you
little powder of orange.flowers, and lemon please, on a tin-plate, and let it dry
pee, chopped very fine ; stick bits of itself.
scalded sweet almonds in the paste, CAKE (Plum). - Three pounds of
pointed upwards, cover them with paper flour, three pounds of currants, three
in the oven, to keep them of a palish quarters ola pound of almonds, blanche
colour.
and beat grossly, about half an ounce of
CAKE à Nouille. *-Make some pâte à them bitter, four ounces of sugar, seven
Nouille with the yolks of six eggs ; when yolks and six whites of eggs, one pint of
it is well mixed, add to it four glasses of cream, two pounds of butter, half-a-pint
boiling cream, in which you have pre- of good ale yeast; mix the egks and
viously put eight ounces of butter. Let the yeast together, 'strain them; set the
it boil for a few minutes, then add six cream on the fire, melt the butter in it;
ounces of sugar, having the zest of an stir in the almonds, and half a pint of
orange grated over it; stir the whole sack, part of which should be put to the
well together, and then place it for half almonds while beating ; mix together


CAK
( 97 )
CAK
the flour, currants and sugar, what nut cake and half on the pan. Your cake
megs, cloves and mace are liked: stir being thus prepared, gild it, and with the
these to the cream : put in the yeast. point of a kniſe, describe upon it all
Cake (u very fine rich Plun).- Take sorts of figures according to your table.
four pounds of the finest flour well dried Put it into a quick oven, and let it bake
and sifted, six pounds of the best fresh for three hours. This cake is better cold
batter, seven pounds of currants well than hot.
washed, picked' and rubbed very clean CAKE (Plum à la l'anille).*_Take a
and dry; two pounds of Jordan al- pint and a kalf of flour; maké a hole in
monds, blanched and beat in a marble the middle, put in it six drachms of sugar
mortar, with sack and orange flower grated very fine, three drachms of white
water, till tbey are very fine; take four salt, the yolks of three e689, a pound of
pounds of eggs, leave out half
the whites, butter, and a glass of good cream, and
and add three pounds of double refined stir up the same as for plum cake à la
sugar, beat and siſted through a lawn Campagne; spread your paste out very
sere, with mace, cloves and cinnamon, thin; sprinkle it with a piece of vanille
of each a quarter of an ounce; three grated very fine, then furm your cake,
Large nutme:s beat fine, a little ginger: 1 and proceed the same as for plum cake à
of sack and brandy half a pint each | la Campagne.
sweetmeats to your liking, lemon and This cake must not be eaten until it is
citron ; lake a larve broad pan, beat the quite culd.
butter to a cream before any of your in: You may make in the same manner as
Kredients go in, minding to beat it all the preceding, plum cakes with citron
che way, or it will turn to oil; put in the grated and put into bags, and sprinkled
sugar, beat it well, and work in your over the paste, also chocolate, coffee, &c.
alminds; let your eggs be well beat, CAKES à la Polonaise.*- Take some
par in, and beat all tngether till it looks puff paste, and form it into a crust, one
white and thick ; put in the brandy, quarter of an inch thick; cut it into
cack, and spices, and shake your flour in square pieces, moisten the surface of
by degrees; when your oven is ready, them, and gather up the four corners of
pat in the currants and sweetmeats, each, and press them together; have
and put it into your boop: it will take ready some small round moulds, dip
four hours baking in a quick oven. them in warm water, and put them
Nore.-As you mix it for the oven, through the middle of the cakes; then
you must be niindful to keep beating it put them in the oven ; when they are
all the time with your band; and your three parts done, take them out, sprinkle
currants, as soon as cleaned, must be them with sngar, and glaze them; then
put in a dish before the fire, that they let them finish baking; when done,
may be warm when mixed. The above tike out the moulds, and fill them with
quantity bakes best in two hoops. wbatever sweetmeat you think proper.
Case (a Common Plum one). – Take Cakes à la Portugaise.* - Blanch and
three pounds of flour, a little ale yeast, pourd half a pound of almonds; mix
a pint of milk, a pound of sugar, a pound with them the juice of three orarges
batter, and a little allspice; make it with their peel very finely chopped up;
iolo douzh before you put in the plums, put this preparation into a pan, and add
and work in as many as you please. to it some powdered sugar, two ounces
CAKE (Plum a la Campagne).'-Take of very fine flour, and the yolks of six
I sur pints of fine four, make a hole in exgs, beat up the whites, and mix them
the middle, put into it one ounce of fine also with the other ingredients;, then
salt, two pounds of butter, six eggs, ard take a long mould, or paper case, butter
three glasses of water, beat up the butter it, and put in your preparation ; let it
with the eggs, the salt, and the water; bake in a moderate oven ; when done,
theo mix the four with the butter, then cut them into small squares or lozenges :
mix up your paste lightly, and give it glaze them, and put them in a stove to dry.
four turns with the rolling pin, the same CAKE (Portuguese.)*-Made the same
a in making paff paste; after this work as pound cake, only add a pound of clari.
ing up. form your cake, sprinkling the fied butter, almonds, currants, &c.
table with flour, place it upon a pan, CAKES (Portugal).-Two pounds of
prese it down till it is about three inches four,
the same ol butter, sugar, and cur-
thick; then surround the cake with a rants, nine yolks of eggs, four whites ;
land of stout paper, and to prevent the mix these with little brandy; butter
paste froni extending, place over the first the pans, and bake them in a pretiy hot
and of paper several smaller ones, oven.
verted with the yolk of egy beaten up; CAKE (Pound).-To a pound of siſted
piace these bands of paper balí upon the sugar, add a pound of fresh butter, and
K


CAK
( 98 )
CAK
mix them with the hand ten minutes ; | orange flowers, and two bitter almond-
put to them nine yolks and five wbites biscuits, the whole shred fine; make the
of eggs well beaten ; whisk all well, and paste into little cakes, about the size
add a pound of sifted flour, a few carra round of a half-crown ; put them on but
way seeds, a quarter of a pound of can- tered paper, gild them with the yolk of
died orange-peel cut into slices, a few an egg beat up, and bake half an hour in
currants washed and picked, and mix an oven moderately hot.
all together as light as possible.
Cakes, Safron, Take a quarter of a
Cakes (Queen). - Beat one pound of peck of flour, a pound and a half of buta
butter to cream, with some rose-water, ter, three ounces of carraway seeds, and
one pound of four dried, one pound of six eggs; beat a quarter of an ounce of
sifted sugar, twelve eggs ; beat all well cloves and mace together very fine, a
together; add a few currants washed pennyworth of cinnamon, beat a pound
and dried; butter small pans of a size for of sugar, a pennyworth of rose-water,
the purpose, grate sugar over them; they ditto of saffron, a pint and a half of yeast,
are snon baked. They may be done in a and a quart of milk; mix all together
Dutch oven.
lightly, with your hands, thus: first boil
CAKES à la Reine. * — Blanch and the milk and butter, skim off the butter,
pound one pound of sweet almonds; add and mix it with the flour, and a little or
a pound of sugar, a handful of crisp the milk, stir the yeast into the rest, and
orange-flowers, and the whites of four strain it; mix it with the flour, put in
eggs; mix the whole well together; then your seed, spice, rose-water, tincture of
mould your cakes into what form you saffron, sugar and eggs; beat all up with
please; place them on ting, and let them your bands very lighily, and bake it in a
bake in a moderate oven; mask them boop or pan, minding to butter the pan
the same as Génoise glacée à l'Italienne, well; it will take an hour and a half in a
and ornament them according to your quick oven; you may leave out the seeds
taste.
you please.
Cake de Rosquelle. - Take half a CAKES (Savoy).* -Put fourteen whole
pound of sweet almonds, with a few hit- eggs in one side of a pair of scales, and
ter ones, blanch and pick them, then their weight in fine sugar on the other
pound them very fine, and when nearly side; take out the sugar, and seven of
pounded enough, put in about half a the eggs, and balance the remaining
pound of Lisbon sugar by degrees; when seven with fine flour, then put the flour
the whole is well blended, take it out of aside, break the eggs, putting the yolks
the mortar. Then have some puff paste apart from the whites, add to the yolks
rolled out very thin, roll out your al- the sugar you have weighed, a little
monds in lengths, as long as the paste is grated lemon-peel, and some chopped
broad, whichi lay upon the paste, and dried orange-flowers; beat them all up
turn the end over ; lightly egg it to join together for half an hour; then whip the
it together; then with the gigging iron whites of the eggs, put the flour you have
cut it across, each about three inches weighed to them, then gradually mix the
long; put them in the oven, and when whole together, stirring the ingredients
nearly done, glaze them the same as with the whisk as you mix them. Have
other pastry.
ready a cake-ring, butter it, put the cake
CAKES (Rout Drop).--Mix two pounds in it, and set it in an oven moderately
of flour, one ditto butter, one ditto liot, a full hour and a hall; when done,
sugar, one ditto currants, clean and dry; turn it carefully out upon a dish; if it is
then wet into a stiff paste, with two eggs, of a fine golden colour, serve it simply,
a large spoonful of orange-fower water, but if it is of too deep a colour, ice it with
ditto rose water, ditto sweet wine, ditto very fine sugar, the white of an egg, and
brandy; drop on a tin plate floured ; a the juice of half a lemon, beat well to-
very short time bakes them.
gether with a wooden spoon, till the icing
Cake à la Royale.* -Put a very little is very wbite: the cake should not be
lemon peel, shred fine, into a stewpan, served until the ice is perfectly drs;
with two ounces of sugar, a small pinch CAKE Seed.*—Take a pound of lump
of salt, a piece of butter half the size of sugar, well beaten and sifted, twelve
an egg, a glass of water, and four or five ounces of flour, well dried, two ouncer
Spoonsful of flour; stir over the fire till of carraway seeds, eight eggs, beat them
the paste becomes thick, and begins to well, then put in your sugar, beat them
adhere to the stewpan; then take it off, first well together, then add your flour
put in an egg, and stir it in the paste till and carraways. Beat ibem all well to-
it is well mixed; continue to add one egg gether; butter your cake, but not too
at a time, till the paste softens without much ; then bake it.
becoming liquid; then put in some dried CAKE (Seed).-Put a pound and a half


CAK
( 99 )
CAK
of flour, to hialf a pound of fresh butter, of flour, one pound of fine powder sugar,
broke into small pieces, and likewise a one pound of butter, eight yolks, and
quarter of a pound of sifted sugar, and four whites of eggs, as much carraway
halfa grated nutmeg ; make a hole in the seeds as you like; first beat up the but.
centre of the flour, and set a sponge with ter to a cream with your hands, beating
8 gill of yeast, and a little milk; when it one way lest it oil; then by degrees
well risen, add slices of candied orange beat in your eggs, sugar, and flour, till it
or lemon-peel, and an egg beaten up. goes into the oven; bake it in a quick
Mix all well together, with a little warm oven, and it will take an hour and a
milk, of a proper stifiness, mould it into quarter baking.
a cake, prove it in a warm place, and Cakes (Shrewsbury). - Having beat
bake it.
half a pound of butter to a cream, put in
Cake (a Rich Seed one):- Take five half a pound of four, an egg, six ounces
pounds of fine flour, well dried, and four of loaf sugar, beaten and sifted, bali an
pounds of single refined sugar, beat and ounce of carraway seeds, mixed into a
sifted ; mix these together, and sift them paste, and roll them in. Cut them round
through an bair sieve; then wash four with little tins, or a small glass, prick
pounds of butter in eight spoonsful of them, lay them on sheets of tin, and bake
rose or orange-flower water, and wash the them in a slow oven.
butter with your hands till it is like Cakes (Shrewsbury).-Take a pound
cream; beat twenty yolks and ten whites of butter, and put it in a little flat pan,
of eggs, and put to them six spoo ful of rub it till it is as fine as cream, then take
sack; put in the flour a little at a time, one pound of powdered sugar, a little
and keep stirring it with your hand all cinnamon and mace pounded, and fonr
the time; you must not begin mixing it eggs, yolks and whites together; beat
till the oven is almost hot, and after it is them with your hand till it is very light;
mixed let it stand some time before you then take one pound and a hall of sifted
put it into the boop; when you are ready four, work it together, and roll it on your
to put it in the oven, put to it eight dresser, to what size you like, only very
ounces of candied orange-peel sliced, fat, let your oven be rather slow, and
with as much citron, and a pound and a let them change their colour, then take
half of carraway comfits, mix them well, them out.
and put it into the hoop; it must be a Cakes (Small).- Rub well together
quick oven, and two or three hours will half a pound of siſted sugar, half a pound
be sufficient to bake the cake; after of fresh butter, and three quarters of a
which you may ice it if you please. pound of siſted flour, then wet it with a
Cake (a small Rich Seed).-Break gill of boiling milk, strew in a few carra-
fourteen eggs into a copper pan, whisk way seeds, and let it lie till the next day;
them ten minutes ; then take oné pound when moulded, and cut into six score
of butter, and rub it well with your hand pieces, roll them as thin as possible, and
to a cream; put one pound of powdered bake them in an oven three parts cold.
sugar to the eggs, and whisk them over CAKES( Spanish).*-One pound of sugar,
the fire three minutes, then whisk them one pound of flour, one pound of eggs,
till they are cold, afterwards mix then leaving out one third of the whites put
with the butter with your band as light them into moulds, and bake them in a
as you can ; put two or three handsful of slow oven.
carraway seeds in, and some sweet al. CAKE (Sponge).–Weigh ten eggs, and
monds cut; and a little cinnamon and their weight in very fine sugar, and that
mace; mix one pound and a quarter of of six in four; beat the yolks with the
Hour, as light as you can with your hand; flour, and the whites alone, to a very
put three papers inside your hoop, and stiff froth: then by, degrees mix the
four or five at bottom, and let your oven whites and the flour with the other ingre-
be rather brisk; when you find your dients, and beat them well half an hour.
cake has risen, and the oven too hot at Bake in a quick oven an hour.
the top, cover it with a sheet of paper, CAKES (Twelfth).-Make a cavity in
and it will be done in about an hour and the centre of six pounds of flour, set a
a half, or two hours at farthest.
sponge with a gill and a half of yeast,
CAKE (Seed Common).* -One pound and a little warm milk; put round it a
of Hour, a qnarter of a pound of butter, pound of fresh butter, in small lumps, a
a quarter of a pound of sugar, a few carra- pound and a quarter of sitted sugar, four
ways, a pint of milk, a spoonful of pounds and a balf of currants, half an
yeast, mixed well together; let it stand ounce of sifted cinnamon, a quarter of
a long time before the fire, then put it in an ounce of pounded cloves, mace, and
the oven.
nutmeg mixed, and sliced candied orange
CAKE (a Pound Seed). - Take a pound I and lemon-peel, and citron. When
K2


CAL
( 100 )
CAL
risen, mix all well together with a little, tiry of nearly cold aspic to fill the mould,
warm milk; have the hoons well pre- and place it in ice. When properly set,
pared and buttered, and fill them with and it is wanted for table, heat a cloth,
the mixture, and bake them. When and rub your mould with it until the
nearly cold, ice them over with sugar, as je:ly quits the side; or dip the mould
per receipt, or they may be quite plain. into warm water; turn it out with great
Cake en Turban.-This is the same care, and if any pieces of the jelly should
composition as Turk's Cap, with ice be spilt on the dish, suck them up by
cream, only baked in small moulds, rib means of a reed.
bed or twisted in the same manner as the Calf's Brains à l'Allemande.
large ones, and served in their natural Cleanse the brains thoroughly; divide
colour.
thein into four lengths, trim, and put
Cakes (IVater, with Carraway Seeds). them into a stew pan, lined with bacon,
-Take sure pounds of powdered sugar, moisten with white wine and consommé,
and four pounds of sifted four, mix the add parsley, green onions, and slices of
flour and sugar together on a clean lemon, without the seeds alid peel.
dresser, with half water and half whites Cover them with bacon and buttered
of egks, and as many carraway seeds as paper; cook them over a stove; when
you think proper, mix all together, so as done, place them on a dish, and pour
to make a very fine paste, that you can over them sauce allemande.
roll it on the dresser, and the thinner the Calf's Brains in Black Butter. -
better; cut out the shape you like with a clean, soak, and blanch three or four
tin cutter; round and scalloped is the calves' brains ; put them into a saucepan
most common, but vary the shape in full of boiling water, with a little salt and
your own fancy, roll them very thin, and half a glass of vinegar; let them remain
they will be the crisper, for if they are in this till cold, which will make them
not crisp, they are not worih eating; put firm. Cook them in a good marinade for
them on a sheet of paper, and put them three quarters of an hour, and when
into rather a slow oren, and if you think ready to serve, pour some black butter
it too hot, put as many sheets of paper into the dish, and garnish with fried
as you think fit, to prevent them from parsley:
being burnt, bake them very liable, so as Cali's Brains au Blanc-mange.*
just to change the colour of them, and When the brains are well cleansed and
butter the sheet of paper you put them soaked, place them on two slices of
on, that they may come off easily. bacon, and two of lemon, in a stewpan,
CAKES ( Yeast).- Take a pound of flour, with a glass of stock. When sufficiently
two pounds of currants, washed and done, take them out, and when cool, cut
picked, a quarter of a pound of fresh bilt them in stripe, and pour over them white
ter, a quarter of a pound of Lisbon sugar, sauce, cream boiled with the yolks of
a quarter of a pound of citron and candied eggs, or any other cream sauce you
orange-peel cut into slices, cinnamon and please.
mace, a small quantity of each pounded Calp's Brains Breaded. * — Prepare
and siſted. Make a hole in the centre of them as for plain boiling, swak them for
the ingredients, put in a gill of sweet two hours in vinegar : take them out,
wine, a little warm inijk, mix all to- and roll them in exgs beaten to a thick
gether, fill a hnop with it, let it remain snow, cover them with breadcrumbs, and
till it rises, and bake it.
either broil or fry them.
CAKES ( Yorkshire).- Take two domnds Calf's Brains, Coquilles of.*--Cut
of finur, and mix with it four ounces of some call's brains into twelve pieces, and
butter, melted in a pint of good milk, put into a saucepan mushrooms and truf-
three spoonsful of yeast, and two eggs í Hles, tossed up in a little white wine; re-
beat all well together, and let it rise; duce them to jelly, and then add two
then knead it, and make it into cakes ; spoonsſul of allemande, and one of velouté,
let them rise on tins before you bake, boil these, and put to them a little bude
which do in a slow oven.
ter, parsley, and lemon juice, put in the
Another sort is inade as above, leaving brains, mix them altogether, and put
out the butter. The first is shorter, the them into scallop-sheils, cover them with
last lighter.
bread crumbs, and grated parmesan.
CALF'S Brains in Aspic.* -Prepare cheese, pour a little melied butter over,
your brains as for poelées. Put some and brown them.
lukewarm aspic into a mould, lay it about Calf's Brains and Crayfish.* -Boil
an inch thick, let it cool and congeal, and the brains in a litile stock, urain, and
then having cut the brains into four place them on a dish, so that the end of
parts, place them on the aspic in a thin each piece may meet in the middle.
layer, and pour on them a sufficient quan- ! Take ihe tails and claws from as many


CAL
( 101 )
CAL
crayfish as you please, and place one be- cloves, and a sufficient quantity of stock
tween each piece of the brain. Put one to cover the brains; when it boils, set
in the middle, with the tail and claws on. the stewpan by the side of the fire, and
Pour over the brains either butter of keep it simmering for an hour ; let the
cray-fish or tomata sauce.
brains cool in their liquor, and then
Calf's Brains, Crepinettes of.* -Di- drain them on a napkin; divide each
vide six boiled calves' brains each in brain in half, trim and place them, en
ball; cut a dozen large onions into dice, couronne, on the table-dish; garnish
scald, and boil them with a bit of butter, them with a border of jelly, and in the
salt, garlic, pepper, nutmeg, and bay spaces between each half brain, lay a
leaf; when done, put in two ladlesful of crescent of jelly cut with a paste-cutter,
melouté, reduce the whole to the consis-two inches and a half in diameter. Pour
tence of batter, and then add the yolks into the centre of the crown a sauce
of foor exgs, and a piece of butter, wrap magnonnaise, either white, or à la ravi-
each ball brain in this, and surround it gotte, and serve.
with a pork caul. Serve them with a Calf's Brains, en Malelotte.* _Take
clear aspic sauce.
the brains from two calves' heads, cleanse
Calf's Brains, Cromesquis of.-Cut them well, and stew them with white
the brains, a veal sweetbread, a dozen wine, stock, salt, pepper, and a bunch
mushrooms, and four truffles, into dice; of sweet herlis. In the meantime make
put the two latter into some allemande, a ragout of small onions, roots with stock,
and reduce it, then add the brains and and sweet herbs; season it well, thicken
sweetbread, and a little nutmeg; stir it with cullis, and pour this round the
them together, and set them to cool. brains.
Mould them in pieces about the size of Calf's Brains, au Naturel.* - Take
a little finger ; take some cold calf's the brains from two calves' heads, clean
udder. and cut it into thin slices, and and soak them in warm water; boil them
tay a roll on each, and wrap it up; dip in good stock, or consommé. Serve either
them in batter, and fry them. Serve cold or warm.
with fried parsley.
CALF's Brains, with Oysters.*_Blanch
Calf's Brains Fried.* -Prepare and and clean the brains, then wipe them
dress the brains as for poelées, then cut dry, dip them into yolks of eggs, and
them into six pieces, and put them into roll them in bread crumbs; fry them in
a basin, with salt, pepper, and vinegar, boiling lard till of a good colour, drain
till just before they are wanted, when them yery dry, and serve with nyaters,
thes should be drained ; put them into stewed either white or brown. Garnish
latter (not too bot), and fry them; drain with broiled ham cut in small round
them again, and place them on a dish pieces.
round a pyramid of fried parsley.
Calf's Bruins, Pasty of.-Cleanse and
Calp's Brains in Jelly.* -Put some scald the brains, then blanch some as.
jelly into a plain round mould, and set
paragus tops with a little parsley and
it in ice; and as soon as the jelly is well butter; when cold, put them into the
set, turn it on the table dish, which pasties, with the yolks of six hard eggs
must be placed over pounded ice ; put on and some forcemeat; put them into the
the jelly a whole call's brain, cover it oven, and when done, lift up the upper
entirely with iced Montpelier butter crust, squeeze in a little lemon-juice,
(see the Recipe); on this lay three more butter, and gravy.
brains boiled very white; ornament the Calf's Brains, Poélées.'-Take three
top with pieces of jelly, and garnish your calves' brains, remove the skin and fibres
Gish with a border of jelly or coloured from theni, and soak them for two hours;
batter, and serve.
then have ready a saucepan of boiling
Calf's Brains, i la Magnonnaise.*. water, with a little salt and vinegar in
Cleanse and soak five calves' brains in it; blanch the brains in this for a quarter
cold water for some hours; drain and of an hour, and then put them into cold
put them into a saucepan of boiling water water. Line a stewpan with bacon, lay
with a little salt and balf a glass of tarra- in the brains, cover them with bacon,
yon vinegar; having boiled them a quar- and pour over the whole a sufficient quan.
ter of an hour, take out the brains care: tity of poélée to stew them.
fully, and put them in a pan of cold Calf's Brains, à la Provençale.* -
water. Line a stewpan with slices of Prepare four calves' brains as for poélées,
bacon, lay in the brains, and on them and having blanched them, boil them in
sliced lemons; cover the whole with a marinade of nouilles, white wine, gar-
bes.con and buttered paper; add a bunch lick, and olives; when done, drain and
of sweet herbs, two onions stuck with let them cool ; cut the brains in half,


CAL
( 102 )
CAL
trimand dish them in the form of a crown, , Cover the whole with caul, and bake in
and serve with sauce mayonnaise, either a moderate oven.
green or white.
Calf's Chaudron and Cheese.'-Toss
Calf's Brains, au Réveil. --- Prepare up the chaudron with a bit of butter, and
and braise any number of calves' brains; some small onions, with half a glass of
make a batter with cullis, butter, and stock. Cut some gruyére cheese into
mustard; bathe the brains in it, and thin slices, melt it, and baste with veal
strew over bread-crumbs and cheese. gravy mixed with the yolks of two or
Colour them with a salamander or in the three egys; pour over this the chaudron
oven. Serve them on cullis and mustard. and sauce, and brown it.
They may also be broiled slowly, and Calp's Chaudron, fricassée.-Parboil
served with relishing sauce.
a call's chaudron, and when cold, cut it
Calf's Brains, Salad of.* - Prepare in pieces about as big as walnuts; season
and dress calf's brains as for la magnum- them with salt, pepper, nutmeg, cloves,
naise; place them also en couronne, on mace, an onion, tarragon, and parsley,
a bed of lettuce, cut small and dressed as shred fine; fry them in a ladleful of good
usual; garnish each piece of the brains broth and fresh butter; make a sauce of
with lettuce, and arrange a border of mutton gravy, orange and lemon juice,
eggs, lettuce hearts, and anchovies cut eggs' yolks, and grated nutmeg; toss up
in slips. When about to serve it, pour these ingredients with the chaudron,
over the brains, or into the middle of then dish it and serve.
them a sauce magnonnaise à la ravigotte. CALP's Chaudron Fritters,*-Cook a
Calf's Brains with different Suuces.- prepared chaudron with salt, parsley,
Brains braised in broth and wine may be scallions, garlick, a bay-leaf, thyme, ba-
used with whatsauce or ragoût you please, sil, and two or three cloves. When suf-
such as fat livers, pigeons, sausages, ficiently done, drain it, and clear away
onions, capers, fried bread, &c. &c. from the fat, cut it small, and marinade it an
which they generally take the name. hour in butter; two spoonsful of vinegar,
Calf's Brains, au Soleil.*-Cleanse parsley, scallions, shalots (all minced),
two calves' brains, and stew them in stock salt, and pepper; warm the marinade,
with two or three spoonsful of vinegar, a then take out the chaudron, and roll them
bunch of parsley, scallions, a clove of up by degrees, making the herbs, &c.
garlick, three cloves, thyme, laurel, and stick to them; dip them in egg, bread,
basil; when sufficiently stewed, cut each and fry them.
piece of the brain in two, dip them in a Cali's Chaudron, à la Marinière,*-
batter made of two handsful of flour, di: When the chaudron is prepared, cut it
luted with a little oil, half a pint of white in strips about three fingers long; soak
wine, and salt. Fry them in lard until them in stock, seasoned with salt, pepper,
the batter is crisp and the brains of a cloves, and vinegar, over hot ashes; dip
gold colour.
them in batter made of flour, yolks of
Calf's Chaudron, à l'Allemande. eggs, and white wine.
Make a gratin with Swiss cheese rasped, Calf's Chaudron Pie.-Makea ragoût
bread-crumbs, two yolks of eggs, and a with a chaudron (previously boiled),
little cullis; place it in a table-dish over mushrooms, parsley, shalots, garlick, a
hot ashes, that it may catch at the hot glass of white wine, and cullis. When
tom; then put in a chaudron, boiled, quite done, cut the chaudron in slices,
cleared of the fat, cut in pieces, and pre- and put it with the sauce into a baked
viously mixed with sauce Robert. Gar-puff crust; skim the fat off, add pepper,
nish the disla with small onions boiled in salt, and lemon juice.
broth, and bits of bread fried in butter; CALP's Chuudron, à la Provençale.* -
pour on it a little butter melted with a Soak it well in lukewarm water to cleanse
spooniulof mustard. Surew bread crumbs it thoroughly; boil it in stock, then cut
and grated cheese, and colour it in the it in pieces and let it cool. Make a sauce
oven ; wipe the dish free from fat, and with good stock, lwo spoonsful of oil, salt,
serve with clear relishing sauce.
pepper, garlick, dried mushrooms cut
CALF's Chaudron and Anchovies.* - small; do tbexe together, and when of
Melt some butter in a stewpan, and toss a proper consistence, put the chaudron
up in it sume small onions sliced ; add a in for about ten minutes. When done,
little stock or veal broth; put into this add lemon-juice.
the chaudron properly prepared, and cut Calf's Chaudrın Pudding. *—Prepare
in pieces with salt, pepper, tarragon, and your chaudron, and cut into small pieces
berbs. When they are flavoured, pour the size of a nút; season with salt, pep-
them into a buttered mould, and place per, tarragor, scallions, spices, and pork
on them six anchovies washed and split fat cut small; you may add some godi.
in four pieces, in the forms of crosses. veau and the crumb i bread boiled in


CAL
( 103 )
CAL
milk and beaten op with yolks of egga. half a dozen ears, and boil them with hall
Soften soine caul in warm water, lay them a glass of white wine, double the quan-
open on the table, and fill them with the tity of good stock, salt, pepper, parsley,
above mixture; form them to any shape green onions, garlic, two cloves, hall a
you please, and bake them ; when crisp, laurel leaf, thyme, basil, and a bit of
they are ready to serve. Pour on them butter. As soon as they are done, take
bload or veal gravy.
out the ears and let them drain. Make
Calf's Chitterlings.-Chuse some of a stutting with a handful of dried bread-
the largest calves' nuts, and having crumbs, half a pint of milk, and a little
cleansed them, cut them in pieces, of grnyere cheese, grated; stir them over
whatever lengths you may think proper, the fire until they thicken. When cold,
and tie one end of each piece. Blanch a add a little butter and the yolks of four
call's chaudron, and cut it into dice, with raw eggs; beat all up together, and fill
a call's udder and some bacon; put them the ears, and dip them into bot butter.
into a stewpan with half a pint of cream, Cover them with equal quantities of
poanded spice, bay-leal, shalot, pepper, bread crumbs and grated cheese mixed
and salt, toss then up, take off the pan, together; place them in a dish, and
and thicken it with four or five yolks of brown them. Serve without sauce.
eggs and some bread-crumbs; keep it Calf's Ears à l'Italienne. -Scald,
&c.
warm and fill the chitterlings with it; tie the calves ears, and boil them in flour
ap the other end and boil them, let them and water, then put them into a stew-
cool in their own liquor. When wanted, pan lined with bacon, a bunch of sweet
boil them over a moderate fire.
herbs, sliced lemon, moisten with equal
Calf's Chitterlings. -Cut into dice, parts of stock and white wine. Cover
some bacon, a call's udder, and the fat the whole with buttered paper ; boil them
that comes from the chitrerlings and slowly for an hour and a ball; drain,
calves' chaudron; put them all into a trim, and place them on a dish, with
stewpan with a bay-leaf, salt, pepper, sauce à l' lialienne.
shalot cut small, pounded 'mance, and Ja. Calp's Ears in Marinade. *_When you
maica pepper, with hall a pint of milk, have prepared the nuinber of ears you re-
let it just simmer; take of the pan, and quire, boil them in some blanc, and then
thicken it with four or five yolks of eggs, throw them into cold water. When well
and some crumbs of bread; fill the chit drained cut each ear into three or four
terlings with this mixture, which must pieces, put them into pickle made with
be kept warm, and make the links like vinegar, salt, and a bag of herbs; drain
how'-puddings. Before they are sent to them again, and dip each piece into bas-
table, boil them over a moderate fire; ter, and fry of a good colour. Before you
let them cool in their own liquor. place them in a dish, they must be
Calf's Chitterlings stewed.-Cut a drained a third time.' Garnish with
call's nut, lengthways, in slices about fried parsley.
an inch wide; take some ham, bacon, Calp's Ears in Pease. - When you
white part of chickens, and cut them in have properly prepared four ears, cook
the same way; put them into a stewpan them in a little clear stock, lemon juice,
with salt, pepper, sweet berbs, and spice; salt, pepper, a bunch of parsley, cloves,
then, having cleansed the guts, cut and garlic, and a laurel leaf. When done,
tie ther, fill them with the slices; line serve them with a ragout of pease, pre-
a stewpan with slices of bacon and veal, pared as follows : put a pint and a half
pepper, salt, bay-leaſ, and
an onion, lay of pease with a bit
of butter, a little pars-
in the chitterlings, cover them with ley, and green onions, and a pinch of
bacon and veal, pour in a pint of white Anur, moisten with gravy and stock into
vine, put the lid down quite close, and a saucepan, orer a gentle fire until
stew them with fire, above and below, sufficiently done; put in a lump of sugar
for some time; then take out the pud- about the size of a walnut, a little salt,
dings, and broil them in buttered papers, and a spoonful of cullis ; pour the whole
Car's Ears braised.* -Scald, blanch, over the ears.
and clean the ears thoroughly from the Calf's Ears, Ragout of, with Mush.
hair, and braise them in the following rosms.* -Prepare and dress the ears the
way : put some good stock into a small same as for l'Italienne, and when done,
sucepan, with half a pint of white wine, drain and place them on your dish, for
half a lemon sliced (withont the peel) a table. Trim, and toss up some mush.
bunch of sweet herbs, salt, and some rooms in butter, to which add four large
roots; stew the ears in this, and cover spoonful of velouté, and the same of con.
them with bacon. When done, serve sommé, reduce this to half; thicken it
with muce piquante, or à la ravigotle. with the yolks of two eggs, and pour it
Calf's Ears, and Cheese.* -Prepare over the ears.


CAL
( 104 )
CAL
Calf's Ears Stuffed.*-Scald two or the juice of a lemon, and season it with
three pair of calf's ears, and having pepper, salt, mace, onion, parsley, and
blanched, cool and singe them; fill each garlic.' Put the chaudron in the middle
ear with a good stuffing, press it in well ; of your dish, and the calf's feet round.
dip the ears in egg, cover them with Garnish with fried suckers, and sliced
bread crumbs, fry them of a nice brown; onions.
serve with clear gravy.
Calf's Feet Jelly. Take the fat and
Calf's Eyes. -Clear away all the im. bones from eight calves' feet, and soak
proper parts, blanch and cook them in a them in water for three or four hours ;
braise, made with white wine, stock, then boil them in six quarts of water,
sweet herbs, salt, and pepper. When skimming often; when reduced to a
done they may be rerved with any kind third, strain and set it by to cool; when
of sauce you please. You may also fry cold, take every particle of fat from the
them with bread crumbs, &c.
top, and remove whatever may have
Calf's Feet Blunc-mange.- Pick all seitled at the bottom. Dissolve it in an
the black spots from two boiled feet, slice earthen pan, adding to it two quarts of
them into a stewpan, with a quarter of a white wine, mace, cinnamon, and ginger,
pint of Mountain wine, and rather more or not, as you please. Beat up the
water; let them stew gently; add the yolks whites of twelve eggs with three ponnds
of three eggs beaten and strained, with a of fine gugar, mix these with the jeliy.
quarter of a pint of cream and a little boil it gently, adding the juice of two
Hour, a little lemon peel and juice, sweeten lemons, and then strain it for use.
with' fine sugar, strain it into a dish. Another Way.-Boil four quarts of
When nearly cold, stick on the top some water with three calf's feet, till valf
jar raisins, scalded to make them plump. wasted ; take the jelly from the fat and
almonds blanched and cut into slips, sediment, and mix with it the juice of a
citron, lemon and orange peel sliced. Seville orange and twelve lemons, the
It may be put in a basin ; when cold turn peels of three, the whites and shells of
it out.
twelve eggs, brown sugar to taste, about
Calf's Feet plain, boiled.* - Clean a pint of raisin wine, one ounce of cori.
and skin the feet well; take out the large ander seeds, a quarter of an ounce of
hones, boil them till tender, and serve allspice, a bit of cinnamon, and six
with salt, pepper, vinegar, and sweet cloves, all bruised and previously mixed
herbs.
together. Boil it a .quarter of an hour
Cale's Feet Broth.-Boil the feet in without stirring ; then clear it through
as much water as will make a good jelly, a flannel bag. While running, take a
then strain, and set the liquor on the fire little of the jelly, and mix with a tea-cup-
again with a little mace in it; put about ſul of water, in which beet-root has been
half a pint of sack to two quarts of the boiled, run this through the bag when
broth ; add half a pound of currants; all the rest is done, this forms a garnish
beat up the yolks of two egge, mix them for the other.
with a little of the cold liquor, and Calf's Feet Jelly.-Wash and set on
thicken carefully over a slow fire ; put in the fire in cold water, four calf's feet.
a little salt, and then sweeten to your observing when they begin to boil, to
taste; stir in a small piece of butter, and skim it well ; set them by the side of a hot
just before you take it off, put to it the stove to boil gently for several hours ;
juice and peel of a fresh lemon.
when all the bones are separated, pass
Calf's' Feet Fried.* - Divide four the liquor through a silk sieve, into a
calves' feet each in half, and boil them in large basin orl pan; when cold, and a
flour and water. Then soak them in jelly, take all the fat from the top, wipe
butter worked up with flour, salt, pepper, it well off with paper, that not the least
vinegar, garlic, shalot, parsley, green, particle remain, then set it on the fire
onions, thyme, laurel and parsley: After again to boil, skim it well, take it off,
they have laid some hours in this, take and let it stand while yon beat up the
them out, cover them well with flour and whites of six eggs in a large stewpan, to
fry them. Serve with fried parsley. which put a very small bit of lemon peel,
Calf's Feet, and Chaudron à l'Ita- and the juice of four lemons, clarified
lienne.* - Make a stuffing with the crumb sugar to sweeten to your taste, and a
of a small loal, a pound of suet, an onion, boule of bucellas wine; mix them well
parsley, pepper, salt, garlic, and eight or together, and examine the jelly that no
ten eggs ; put this into the chaudron, and fat may remain : if there should, take it
tie it up.' 'Put the feet into a deep stev. off the fire, and pour it in the stewpan,
pan, over a slow. fire, till the bones are with the wine and other things, set it on
loose, then put in two quarts of green the fire and continue stirring it till it
pease, and add the yolks of two eggs, and boils, and let it boil very gently for three


CAL
CAL
( 105 )
sauce.
or four hours. Have your jelly-bag made of butter, vinegar, and cinnamon,
washed very clean, place it in the stand beaten up thick.
over a large basin, and when the jelly is Calp's Feet Farces en Soleil.- Pre-
ready, run it through several times, till pare the cult 's feet, take out the bone as
it looks clear and bright; when all is far as the joint, and stew them. When
through, set it over the five once more done, set them to drain. Then take a
till you see a white scum rise, skim that little furce fine, leaving out the eggs, and
off, and when the jelly begins to boil it stuff the middle of each foot, making
is ready to put into 'mould. You may them as round as you can; dip, them
garnish your jelly as you fill it mp, with first into an omelet, seasoned with pep;
different kinds of grapes, &c. placed in per and salt, and then twice into bread
the moulu.
crumbs, and fry them of a fine brown.
Calp's Feet Pie.- Boil the feet in Garnish with fried parsley very green,
three quarts of water, with three or four and send up with them brown sharp
blades of mace, gently, till reduced to
hall, then take ont the feet and drain Calf's Feet Stewed. - Divide each
them. Lay a good crust in a dish, and foot into four pieces, put them to stew
when you have boned the feet, put ball with half a pint of water, with a potatoe,
the meat in it, strew over half ú pound of an union (peeled, and sliced thin) pep-
currants, and half a pound of raisins per, and salt, simmer these ingredients
stoned; lay on the rest of the meat, skim for two hours gently.
the liquor they are boiled in, sweeten Calf's Heail.--Clean it very nicely,
an: add to it hall a pint of white wine. and soak it in water, that it may look
Pour all into a dish, cover it with crust, very white; take out the tongue to salt,
and bake it an hour and a hall.
and the brains to make a little dish.
Calf's Feet à la Puulelte.* - Bone Boil the head extremely tender, then
the feet, and when boiled, cut them into strew it over with bread crumbs and
small
pieces, and put them into a sauce parsley chopped, and brown it. Serve
pan with a bit of butter, mushrooms, with bacon and greens. Boil the brains,
parsley, green onions, garlic shalois, and mix them with melted butter, scald.
Jaurel lear, tlayme, basil, and cloves. ed sage chopped, pepper and sait; lay
Warm thein over the fire ; put in a little them on a dish, and the tongue in the
flour, a glass of white wine, the same of middle.
stock, season with salt and pepper. Boil Calf's Head à la Bourgeoise.*
it for hair an hour over a gentle fire, Cleanse and scald a fine call's head, skin
when reduced to half, take out the herbs it carefully, then take out the brains,
and add the yolks of three eggs dillited tongue and eyes, and cut the cheeks from
with a spoonful of vinegar, and one of the bones; make a force-meat with the
stock, Thicken without boiling it, and brains, son.e fillet of real, beef suet, salt,
serve quick.
pepper, shred parsley, green onions,
Calf's Feet d la Provençale. - Soak thyme, basil, half a bay leaf, two spoons-
some boiled calf's feet in a little olive ful of brandy and three eggs. Then
oil, lemon juice, and a glass of good par boil the tongue, eyes (having re-
stock, stew them over a slow fire until moved the black part), and the cheeks,
quite' tender. Then work up a little hash !hem, and put them with the force-
butter and four, and do it over the fire meat in to the skin which was taken from
to colour, then put in the feet, add a the head, sew it up, and shape it to its
pounded anchovy, and some more lemon natural form; put it in a vessel just
juice, boil all together a quarter of an large enough to hold it, with hall a pint
hour, and serve very hot.
of white wine, a pint of stuck, parsley,
Calf's Feet Pudding.-Mince a pound onions, garlic, cloves, pepper and sali.
of call's feet fine, first taking out the Stew it gently for three hours, drain off
fat and the brown, mix with it a pound the fat and dry it, and take out the
and a half of shred suet, the crumb of a tbread. Strain the liquor it was stewed
small roll grated, the yolks of six, and in, and add to it some callis and a little
the whites of three eggs well beaten, vinegar, reduce it and pour it over the
sufficient milk to moisten it, and sugar head. Serve it on a napkin. This inay.
to your taste. Boil it nine hours ; serve be brought to table cold; it must then
with melted butter, white wine, and be stewed with more white wine, and less
stock.
CALF's Feet Roasted. — Blanch and Calf's Head Collared.-Scald the skin
boil the feet till tender, then let them off a fine head, clean it nicely, and take
cool. When cold lard then with small out the brains. Boil tender enough to
pieces of bacon, tie them on a spit and remove the bones; then have ready a
roast them; serve them with a sauce good quantity of chopped parsley, mace,
sukar.


CAL
( 106 )
CAL
nutmeg, salt and white pepper well of stewed oysters, pour them round the
mixed, season it high with these ; put a broiled head. Garnish it with the tongue
thick layer of parsley, then a quantity of cut into thin round slices, the bruins in
thick slices of ham, or a fine coloured cakes, bacon, oysters and force-meat
tingue skinned, and the yolks of six balls, all nicely tried; barberries and
eggs stuck about in it. Roll the head horse-radish laid on the edge of the dish,
quite close, and tie it up as tight as you and serve it up.
cin, put a cloth round, and tie it with Calf's Head Fried.*-Cut a cold call's
tape, Buil, and then lay a weight on it. head into middling sized pieces, and put
Calf's Head Collared like Brawn.- | into a jar ; pour on then a marinade ;
Scald the head till the bair comes clean when they have thoroughly imbibed the
off, then cut it in two, and take out the favour. drain them, dip each piece in
brains and eyes. Wash it perfectly clean, batter, and fry them. Do not let the oil
and boil it till the bones come out. Slice or lard they are fried in be too hot.
the tongue and ears, and lay them all Calf's Head, German Way.-Take a
even. Throw a handiul of salt on them, large call's head, with great part of the
and roll it up quite close, as other col. neck cut with it, split it in half, blanch
lars. Boil it two hours. When cold it, and take out the jaw-bone. Lay
lay it in a brawn pickle.
slices of bacon at the bottom of the stew
Calf's Head à la Détiller.'-Take a pan, then thin beef-steaks, with pepper
very delicate calf's head; bone, soak, and and salt; put in the head, pyar beef
blanch it; take out the brains, and let gravy over it; add a large onion, stuck
them soak also ; boil in a blanc for three with cloves, and a bunch of sweet herbs;
quarters of an hour. When the head is cover it close, and let it stew on a stove.
cold, dry it in a cloth, singe, and cut it Make a ragoût, with a quart of beef
in pieces, leaving the eyes and ears gravy, half a pint of red wine, some
whole; collect the pieces and tie thein sweetbreads parboiled, and cut in slices,
so that they keep the original shape, rub some cock's-combs, oysters, mushrooms,
it with lemon, and boil it for three hours truffles and morels; stew them till ten
in a blanc; then take it out, untie and der. When the head is done, put it in
dish it, place the brains at each end of a dish, take out the brains, the eyes, and
the dish, and cut the tongue into square the bones; slit the tongue, cut it into
pieces the size of dice, and put them into small pieces, do the same with the eyes,
a sauce made as follows; put a ladle full and chop the brains; put these into a
of espagnole, half a bolile of white wine, baking-dish, and pour some of the ragoût
six allspice bruised, and six spoonsful of over thein; then put the head, and pour
consominé, reduce these to balſ, and then the rest of the ragoût over it, and melted
put in the pieces of tongue, some mush-butter, and over that, scraped Parmesan
rooms and gherkins cut into little sticks; cheese. Colour it a fine brown in the
pour this bauce over the head.
Calf's Head, the Dutch Way.--Lay Calp's Head hashed.-Boil the head
half a pound of Spanish pease in water almost enough, and take the meat of the
for twelve bours : then mix them with a best side neatly from the bone, and lay
pound of whole rice, and having put a it in a small dish; wash it over with the
call's head, properly prepared, into a yolks of two eggs, and cover it with
deep dish, lay the pease and rice round crumbs, a few herbs nicely shred, a
it; pour two quarts of water over, season little pepper, salt, and nutmeg, all mixed
it with pepper and salt, colour it with together previously. Set the dish before
saffron, and bake it.
the fire, and keep turning it now and
Calf's Head, (Old Fashim.) - Boil then, that all parts may be equally
the head till the tongue will peel; then brown. In the mean time slice the re-
divide the head, and cut the meat from mainder of the head, and the tongue,
one half into pieces the size of oysters, (peeled); put a pint of good gravy into
(setting the brains aside) and stew them a pan, with an onion, a small bunch of
in strong gravy, and a quarter of a pint herbs, (consisting of parsley, basil, sa-
of claret, a lemon peel, a bunch of sweetvory, tarragon, knotted marjoram, and a
herbs, a little sliced onion and nutmeg; little thyme), á litile salt and cayenne,
stew these tender. In the mean time a shalot, a glass of sherry, and a little
slash the other half head, lard it, wash oyster liquor : boil this for a few minutes,
it over with yolks of eggs, strew over it and strain it upon the meat, which must
g rated bread, sweet herbs, and lemon- be sprinkled with flour. Add some fresh
peel, and broil it; when done lay it on a or pickled mushrooms, a few truffles and
dish, and having added to the stewed morels, and two spoonsful of ketsup;
meat a pint of gravy, three anchovies, beat up half the brains, and put them to
mushrooms, capers, butter, and a pint | the rest, with a bit of butter and flour.
oven.


CAL
( 107 )
CAL
Simmer the whole. Beat the other part till thick ; be careful not to let it boil,
of the brains with shred lemon-reel, a after the eggs are added. Serve with a
little nutmeg and mace, some parsley little lemon-juice or vinegar.
shred, and an egg; fry this in little cakes Calf's Head au Puits Certain.*_Take
of a fine gold colour; dip some oysters the meat from a call's head, leaving on
into the yolk of an egy, and fry the same the eyes and the brains; soak it well; take
way, also some good forcemeat-balls, and off the end of the snout, the cheek-bones,
garnish the dish with them.
and those of the tongue ; put the head
CALP's Head à la Suinte Menehoult*- into cold water; and when it has boiled
Take out the jaws, and cut off the snout once, ſtake it off, drain, and cool it. Cut
close to the eyes , put it in a stewpan the ineat into round pieces, the size of a
over the fire, and when you have ekim crown piece, (leave the tongue and ears
med it quite clean, add to it parsley, whole), rubeach bit with lemon, and boil
onions, garlic, cloves, a laurel leaf, them in a blane, wrap the bones in a
thyme, basil, salt and pepper. When cloth, and put that in also; in proper
done, take out the bones that are over time take it out, drain and lay it on a
the brains, place it on a dish, with the plate : open the head, clean the brain,
following sauce: mix a piece of butter and fill it with some quenelles of veal,
the size of an egg, with some flour, salt, mixed with mushrooms, sweetbreads and
pepper, the yolks of three eggs, two truffles, cut in dice; arrange this stuffing
spoonsful of vinegar, and half a glass of so as to make the head its original form;
stock; thicken these over the fire. When wrap it in a pig's caul, and bake it.
this is done, pour it on the head, cover it when done, piace it in the middle of a
with bread crumbs, baste it with butter; dish, with the ears and pieces of tongue
brown it with a Salamander ; drain the round. Serve it with a good financière,
fat from it, and serve with sauce pi- with cray fish, and pimento bulter.
quante.
CALF's Head Roasted.-Cleanse thehead
Calf's Head Pie.-Stew a knuckle of well ; bone, and dry it. Make a season-
veal till fit for eating, with two onions, a ing of pepper, salt, beaten mace, nutmeg,
little isinglass, or a call's foot, a bunch cloves, some fat bacon, cut very small,
of herbs, mace, salt and pepper, in three and grated; strew it over the head, rol'l
pints of water: keep this, when very it up, skewer, and tie it with tape. Roast
good, to put in the pie. Half boil a head, and baste it with butter. Make a rich
and cut it into square bits; put a layer veal gravy, thickened with butter rolled
of bam at the bottom of the dish, then in flour; you may add mushrooms and
some head, first fat and then lean, with oysters. Serve the head with this sauce.
forcemeat balls and hard eggs, cut in Calf's Head roasted with Oysters.-
half, then ham, and so on, till the dish Prepare a head as for boiling; take out
be full; the pieces must not be too close; the tongue and brains, parboil them;
season to your taste, with pepper, salt, blanch the tongue, and mince both with
and putmeg. Pour in some of the above. a little sage, beef suet or marrow, a few
mentioned broth, and cover it with crust; oysters, four or five egg yolks beaten,
bake it in a slow oven; and when done, salt, pepper, ginger, nutmeg, and grated
pour into it as much broth as it will pos- | bread; parboil and dry the head; fill the
sibly hold, and do not cut it till quite cold. skull and mouth with the above ingre-
This pie may be eaten bot, if seasoned dients, and oysters, tie it up, and roast
high, and with the addition of mushrooms, | it; preserve its gravy, and put it, with
truffles, morels, &c.
some white wine, nutmey, oysters, and
Calf's Head à la Poivrade.-Bone a sweet herbs minced, over a chafing dish;
scalded bead as far as the eyes, and boil add butter, lemon-juice and salt, beat it
it with some pickled pork, both of which, up thick; dish the head, and serve it
when done, must be served in the same with the sauce over it.
dish : boil half a glass of vinegar, the Calf's Head Scused.-Scald and bone
same of stock, chopped shalots, and a calf's head, and soak it for seven or
whole onions; strain it, and add pepper eight hours, changing the water twice ;
and salt; pour this over the head, and dry it well. Season with salt and bruised
serve with sauce à la poivrade,
garlic; roll it up, bind it very tight, ard
Calf's Head à la Poulette.*-Toss up boil it in white wine, salt and water;
some sweet herbs in a little butcer, then when done, put it, with the liquor, in a
add to them a little stock, salt, and pep- pan, and keep it for use. Serve up either
per; boil these a quarter of an hour: whole, or in slices, with oil, vinegar, and
having cut a call's head in pieces, as for pepper.
frying; put them into the sauce, and boil Calf's Head Steued.*_Wash a call's
them slowly, till hot; just before serv- head perfectly clean for an hour, in water,
ing, put in two or three eggs, and stir it and then bone it with the greatest care


CAL
( 108 )
CAL
take out the tongue and eyer; chop up sent to table, when the ragoût must be
two pounds of veal, and the same of beel- poured over it.
suet, thyme, lemon-peel, and two ancho Calf's Head Surprise.—Raise the skin,
vies, with a nutmeg, and two stale rolls and as much meat as you can from half a
grated; mix these together, with the yolks call's head; make a forcemeat as follows:
of four eggs, a pint of fresh mushrooms, beat up in a mortar half a pound of veal,
the yolks of six eggs chopped, and half a a pound of beef suet, half a pound of fac
pint of stewed oysters; put this force- bacon, the crumb of a small loaf, sweet
meat into the head, close, and tie it up herbs, shred parsley, cloves, nutmeg,
tight. Put it into a stewpan, with two mace, Ralt, and cayenne pepper, bind
quarts of gravy, and a little mace; cover these together with the yolks of four
the pan close, and let it stew for two eggs; stuff the skin with this, so that it
hours. In the mean time, beat up the may appear as if the bones were in ; tie
brains with shred parsley, lemon-peel, and skewer it tight, and put it into a deep
half a nutmeg grated, and the yolk of an pan, with two quarts of water, half a pint
egg; fry half these in little cakes, with of white wine, a little mace, a bunch of
the forcemeat balls, and keep then hot. sweet herbs, an anchovy, two spoonsful
Strain the gravy the head was boiled in, of walnut and mushroom ketsup, the
and boil it with half an ounce of truffles same of lemon-pickle, salt, and pepper;
and morels, and a few mushrooms; add cover the whole with a common paste,
the remainder of the brains, stew all and bake it in a quick oven. When done,
together for a minute or two, then pour lay the head in a soup-dish; take the fat
it over the head, and lay the fried brains from the gravy, and strain it into a stes-
and forcemeat balls round; fry a few pan; add to it a bit of butter, rolled in
oysters, and place them on the head. flour, and when it has boiled a few mi-
Garnish with lemon.
nutes, the yolks of four eggs, and half a
Calf's Head Stuffed.* --Bone a calf's pint of cream; pour this over the head.
head with great care, let the eyes remain Garnish with boiled forcemeat balls,
in their proper places ; soak it, and then truffles, morels, and mushrooms.
having blanched it, lay it in cold water; Calf's Head au l'erd Galant.--Soak
dry and singe it. Make some godiveau, 1 the head twenty-four hours, bone and
and when about three parts done, put in scald it in boiling water; then boil it in
two spoonsful of reduced velouté, and vinegar and water, with roots, herbs, and
rather more spice, shred parsley, and spices; cut it in pieces, roll it in batter
sbalots, than usual. Fill the head with made of oil, white wine, salt and parsley,
this, and press it into its original form, and fry of a good colour, and crisp, Serre
sew it up, and rub it all over with lemon with fried parsley.
Take a clean fine cloth, spread thin slices Calf's Heart Roasted.-Fill the heart
of bacon over it, lay the head in them; with the following forcemeat: a quarter
wrap the cloth round, and tie it up tight. of a pound of beef-suet, chopped small,
Put it into a braising pan, take a bit of grated bread, parsley, marjoram, leinona
butter, some grated bacon, four carrots, peel, pepper, salt, nutmeg, and the yolk
five onions, three clover, three bazo of an egg. Lay a real-caul, or a sheet of
leaves, a little thyme, two lemons sliced, paper on the stuffing to keep it in its
leaving out the seeds and the white; do place. Put the heart into a Duch oven,
these over the fire, and when they be- before a clear fire, and turn it frequently,
come dry, moisten them with two bottles till thoroughly roasted all round. Gar.
of white wine: add salt and pepper; nish with slices of lemon, and pour melt-
boil this sauce, and put it into the brais- ed butter over it.
ing-pan with the head, which should sim. Calf's Liver en Balottes*-Mince and
iner for three hours, with fire above and be season a calf's liver. Soak a call's can!
low; at the end of that time feel the head orchaudron in hot water till soft, and then
with your finger, and if it be still firm, let cut it into small square pieces, in each
it remain some time longer; when suffi- of which pui some of the minced liver,
ciently done, take it out by the ends of the about equal to the size of a hen's egg;
cloth, untie and let it drain. Dish it, and draw up the corners of the ciul, and
pour on it the following ragoût: rut four make them into balls. Wash them over
ladlesful of grande espaguole, a bottle of with white of egy; strew bread crumbs
white wine, and two ladlesful of con over, and broil them.
sommé into a saucepan, and reduce them Calf's Liver à la Bourgeoise.* -Cut a
10 half, then strain it into another sauce call's liver into slices, and put it into a
pan, in which are some balls of godiveuu, pan with some chopped shalots, a bit of
artichokes cooked in a blanc, mushrooms, butter, salt, pepper; stew it gently:
sweetbreads cut in pieces, and cray-fish; When ready to serve, put in a spoonful
keep this hot until the head should be of vinegar.


CAL
( 109 )
CAL
Calf's Liver à la Bourgeoise.---Cut a, When done, take it off, let it cool in the
call's liver in slices, and put it in a stew- saucepan. Dip it in boiling water, loosen
pan, with shalot, parsley, and green the cake, turn it on a dish, and remove
onions, cut small, and a piece of butter; the bacon from it; sprinkle it with rasp-
sbake it over the fire, and dredge in a ings, and serve it.
little flour: moisten with a tuinblerful of Calf's Liver Cake Cold.* -Pound a
water, and as much of white wine, salt call's liver, an equal quantity of bacon,
and pepper; boil it for half an hour. and a fourth part of boiled ham, pass them
When quite done, and the sauce nearly through a quenelles sieve, into a pan with
consumed, put in the yolks of three eggs, a cold boiled call's udder, an equal pro-
previously beaten with two spoonsful of portion of tongue à l'écarlate, truffles,
vinegar; thicken it over the fire, and and mushrooms, cut into dice: mix with
serve.
them eight eggs, a glass of brandy, and
IBID, Third Way.-Lard a calf's liver season the whole with salt, pepper, and
with bacon, previously rolled in shred nutmeg. Finish your cake as above,
parsley, salt and pepper. Make a roux and bake it four hours in a moderate
with some butter, flour, stock, a bunch oveo. Let it cool before you turn it out;
of sweet herbs, a few carrots, rind of remove the bacon, trim and glaze the
bacon, pepper and salt. Boil this for cake with veal jelly; with which garnish
two hours, and then put in the liver, with your cake.
a glass of red wine; another hour will Calf's Liver Cake Hot.* -Pound a
do it. Strain the sauce oyer it before call's liver, and an equal quantity of
you serve.
calf's udder, as above, put them into a
Calf's Liver d la Braise.*-Lard a pan; cut some onion into dice, scald and
call's liver with bacon, seasoned with toss it up in a little butter and consommé,
garlic, fine herbs, salt and pepper. Put and when cold, mix it with the liver,
it into a stewpan, with a quarter of a pint udder, mushrooms, truffles, and more
of water, some slices of bacon, part of a udder cut in dice; stir in eight eggs, one
call's foot, a bunch of parsley, onions, at a time; the whole being well mixed,
thyme, and bay leaves, salt, pepper, and put it into a plain round mould, well
spices, an onion stuck with cloves, and buttered, cover it with a round piece of
Lalf a glass of wine. Cover the stewpan buttered paper, and let it stand in a bain
perfectly close. When it begins to boil, marie with hot ashes under and over, for
cover the fire with hot cinders, and let two hours. When ready to serve, turn
the liver continue stewing gently by it it on the dish for table, drain away the
for three or four hours. To prevent its water, glaze it. Serve it hot, with a
burning, lay sticks across the bottom of pepper sauce.
the pan, and put the liver on it; strain Calf's Liver en Crépine.*-Cut two
off the fat, and strain the sauce. Serve large onions into dice, and toss them over
cold, in its own jelly.
the fire with a bit of butter, mince a call's
Calf's Liver à la Brochette.*-Cut a liver, and three quarters of a pound of
eall’s liver into slices, about the size of a beef suet; then put them into a mortar,
crown piece, cut some bacon in the same with the onions, some dried bread
manner; place them alternately (be- crumbs, hall a pint of milk, salt, pepper,
ginning with the bacon) on skewers, mushroom, four yolks of eggs, and four
seven or eight inches long. Dip them whites whipt, pound these together well.
into hot broth or soup; sprinkle them Place slices of bacon on the bottom of a
with bread crumbs, and broil them of a stew pan, and over them a pig's caul, pre-
gold colour.
viously soaked in cold water, squeezed
CALF's Liver Broiled.-Slice it, sea- quite dry with the hand, put all the
son with pepper and salt, and broil pounded materials in this, wet the edges
nicely: rub a bit of cold butter on it, with white of egg to make them unite;
and serve hot and hot.
place a sheet of paper over it, and cover
Calf's Liver Cake.* - Mince and the pan close; stew it gently in bot cin-
pound together a call's liver, ball a ders for half an hour, then drain the fat
pound of suet, and half a pound of bacon; from it, wipe the caul carefully, with a
then mix them with some chopped onions | linen cloth, and then place it in your
and mushrooms, tossed up in butter, the dish, serve with clear sauce, adding to it
yolks of six eggs, the whites well whisked, a little verjuice.
salt, pepper, and a glass of brandy. Line Calf's Liver à l'Etouffe. -Lard a fine
an iron saucepan with slices of bacon, call's liver, and soak it in white wine for
place the above preparation, and some a day. Line a stewpan with thin slices
sliced truffles on them, and cover the of bacon and beef; put in salt, pepper,
whole with bacon; put the saucepan on fine herbs, spices, sliced onions, carrots,
a gentle fire, with ashes on the lid. parsnips, scallions, parsley, chopped, put
L


CAL
( 110 )
CAL
dive.
the liver on this, and cover it in the same with crumbs of bread, chopped anchovy,
manner; moisten it with stock, and two a good deal of fat bacon, onion, salt,
glasses of white wine; you may add slices pepper, a bit of butter, and an ege; sew
of lemon, stew it gently, with fire above the liver up; lard it, wrap it in a vea!
and below. When done, serve with it caul, and roast it. Serve with good
gherkins, a ragoût of cucumbers, or en. brown gravy and currant jelly.
Another way.*-Lard a calf's liver with
CALF's Liver Haslets.-Cut the liver streaky bacon; roast and baste it free
in pretty large pieces, marinate it with quently with its own gravy.
buiter, pepper, salt, and sweet herbs, Third way.*-Lard a fine call's liver,
chopped ; leave it some time over a very and pickle it in vinegar, with an onion,
slow fire, then roll several pieces in veal cut into slices, parsley, salt, pepper,
caul, with as much sauce as possible; thyme, and a bay leaf. When it has
tie it upon
a large skewer, with thin been soaked for twenty-four hours, fasten
slices of bacon round, and roast. Serve it on a spit, roast, and baste it frequently.
it with any relishing sauce.
Glaze it with a light glaze, as it is na.
Calf's Liver à l'Italienne. * -Cut a turally of a black colour. Serve under it
calf's liver in thin slices, with parsley, a brown poivrade.
scallions, mushrooms, half a clove of Calf's Liver Sausages.—These are
garlic, two shallots, all chopped fine, half made in the same way as other sausages.
à bay leaf, thyme, basil pounded. Put a The meat used gives the name.
layer of the liver at the bottom of a stew. Calf's Liveq Sauté. * — Cut a call's
pan, then salt, pepper, oil, and some of liver in slices, about a quarter of an inch
the above seasoning, then another layer thick, and make each slice of an oval
of liver, season as before, and so on till form, when thus prepared, season them
you have used all your liver. Stew it with salt, pepper, spices, and sweet
for about an hour, and then take it out herbs ; put half a round of butter into
with a skimmer; clear away the fat from your tossing-pan and warm it, then lay in
the sauce, and put in a bit of butter, and your liver, and as soon as one side is
a little verjuice or vinegar, thicken it brown, turn it and do the other ; when
over the fire, stirring it constantly. Put all are done, put them into a saucepan,
the liver into this to heat it again, and take the butter from the tossing-pan, and
then serve.
put into it a glass of champagne, four
Calf's Livre à la Mariniere.*-Cut a ladlesful of espagnole, reduce them to
calf's liver into thick slices, brown them half, strain it over your liver, and heat
in a pan with a little butter; turn them (without boiling) the whole together.
that both sides may be well coloured; Dish the liver en couronne, and pour the
then add pepper, salt, tarragon, and sauce over.
berbs; dredge flour over them, and Calf's Liver Scolloped.-Take a very
moisten with wine : boil it a few minutes, pice white liver, cut it in slices, pared
and place it on a very hot dish. Garnish in the shape of hearts. Then stew some
with mushrooms, truffles, and morels or fine herbs, parsley, shalots, and mush-
capers.
rooms, for a little time; toss up the
Calf's Liver en Poupée.* -Prepare liver in it, over a gentle fire, season it,
the liver as for en Balottes, only form and when done on one side, turn it on
them into balls the size of a walnut; the other. Dish the liver; put a little
flatten them to the thickness of hali an flour with the herbs, moisten them with
inch, wash them with white of egg, and a little gravy and broth, and let them
bread them. Put them on skewers like stew for ten minutes. Squeeze in the
haslets, with bacon between. Roast or juice of a lemon, and cover the liver that
bake a quarter of an hour.
you have dished en miroton.
Calf's Liver Puddings.-Cut part of a Calp's Liver Stewed.* --Cut a very
calf's liver into dice, mince the rest with good calf's liver into slices an inch thick,
bog's fat (one-third more), season with melt some butter in a frying-pan, and
salt, pepper, nutmeg grated, cinnamon then put in the liver, and brown it well
and cloves pounded, and sweet herbs; on both sides, season it well. Take it
bind them with the yolks of six eggs, from the pan, and
set it to stew with the
and a quart of cream : put them into butter, and chopped parsley, scallions,
skins, like black puddings, and boil them shalots, garlic, and a little flour; moigten
over a slow fire in white wine, with salt it with half a pint of wine; give the sauce
and bay leaves; let them cool in this a boil, and when ready to serve, add a
liquor, and wher: wanted, broil, and serve little vinegar.
them very hot.
CALF's Liver Stuffed.*-Take a very
Calf's Liver Roasted.-Wash and wipe fine call's liver, and lard it with large
it; then cut a long hole in it, and stuff'it pieces of bacon, seasoned with four sorts


CAL
(111)
CAN
ef spice, pepper, salt, sbred parsley, and and clear away the fat. Serve with good
onions: lay slices of bacon at the bottom, thick cullis.
and round, a braising or stewpan, put in CALP's Tails en Macédoine.*_Take
the liver, with four carrots, four onions, eight calves' tails with their skins on,
one of them stuck with cloves, three scald and blanch them; cut, and boil
bay leaves, a little thyme, a bunch of them in Madeira wine; when done, drain,
parsley and scallions, salt, and a bottle and put them on the table-dish; garnish
of white wine, cover it with bacon and with veal sweetbreads à la flamande,
paper, and place it over a stove; when onions glazed, and mask each piece of
it boils, cover the stove, put the pan on the tails very carefully with a Macédoine.
again with ashes on the lid, let it simmer Calf's Tails en Terrine.* - Divide
for two hours. When done, strain the seven or eight calves' tails at the joints,
liquor, and put four spoonsful of it with toss them up in some butter, taking care
four of poivrade, reduce them to hall, not to colour them; then add four small
and pour this sauce over the liver. spoonsful of flour, mix them well, and put
Calf's Pluck à la Bourgeoise.-The in four ladlesful of consommé, and stir
pluck comprehends the beart, the lights, the ragoût till it boils, skim it well; put
and spleen, cut these in pieces, soak them to it a small basket of mushrooms, a
well in cold water, and blanch them; then bunch of parsley and some scallions.
put them in a stewpan, a little butter, and when it is about three parts done, skim
a bunch of sweet herbs, add a little flour, off all the fat, and when quite done, take
and moisten with stock. When done, out the pieces of tails, and the mush;
and well flavoured, put to it the yolks of rooms, with a spoon with holes in it, and
three eggs, diluted with milk, thicken it put them in another saucepan ; add to
over the fire, and when ready to serve, ihe sauce a ladleful of velouté, and when
put in a little verjuice.
properly reduced strain it over the tails;
Another way.-- Boil the lights and part poach some veal quenelles, put them
of the liver, roast the heart stuffed with into your tureen ; toss up some shoulder
duet, sweet herbs, parsley, all chopped of veal kernels, and veal sweetbreads cut
Imall, a few crumbs, some pepper, salt, in pieces, in a little butter, and having
nutmeg, and a little lemon peel; mix it drained, put them also into the tureen.
with the yolk of an egg. When the Thicken your ragoût with five yolks of
ligbts and liver are boiled, chop them eggs, stir them in over the stove, but do
very small, and put them in a saucepan not let it boi!; as soon as you find it
with a bit of butter rolled in flour, some sufficiently thick. pour it into the tureen,
pepper and salt, with a little vinegar or over the quenelle, and other articles,
lemon-juice; fry the other part of the which must be kept hot.
liver with some slices of bacon, lay the Calf's Tongue. *-Must hang till ted-
mince at the bottom, the heart in the der; lard and season it moderately, and
middle, the fried liver and bacon round, boil'it. They may be dressed in any
with crisped parsley. Serve with plain form, and served with what sauce you
butter.
please.
Calf's Tails.-Must always be scald Calf's Tongues au Miroton.* -Prepare
ed; if for fricandeaux, lard and braise and lard as above, braise them. When
thein; they may then be served with any done, and cold, cut them in slices, put
Suce, and in any way you choose. them in a stew pan, with mushrooms and
Calf's Tails au Blanc.* -Prepare some sweet herbs, moistened with real gravy,
call's taila as en Terrine, and having or blond, when done, add a little vinegar.
mixed the flour with them, moisten with Calp's Tongue, voilh Sauce Piquante.*
water; put to them a bunch of parsley-Soak eight calves' tongues, and blanch
and scallions, tivo bay leaves, mush- them for a quarter of an hour; then cool,
rooms, salt and a little pepper ; 'skim as trim, and lard them with well-seasoned
directed in the above-mentioned re- bacon. Put the tongues in a braise, or
ceipt; add some small onions, and let it stew them
with carrots, onions, cloves,
simmer, but not boil. When ready to thyme, bay leaves, and a ladleful of stock.
serve, thicken it with the yolks of four They will require three hours cooking,
egys. This ragoût may be made brown as When done, take offthe skins, glaze, and
well as white; it is coloured with a rouv. place them round a dish, with an oval
Calf's Tails and Cabbages.- Scald croton in the centre. Serve with sauce
calves' tails and pickled pork, scald also piquante.
good savoy for about half an hour; take CANAPES.* - Cut some slices of
it out, press all the water from it, cut it bread about an inch thick, and having
ia quarters, tie it, and braise all together taken off the crusts, form the crumb in to
in stock, vith slices of bacon, spices, whatever shapes you may think proper;
und herbs. When done, take them out, such as hearts, aquares, lozenges, &c.;
L 2


CAN
( 112 )
CAN
fry them in good olive oil, to a nice co- liquor is properly flavoured, draw it off
lour, and drain them. Take some an into another Malaga cask; and to every
chovies, hard eggs, (the yolks and whites twenty gallons add a pint of brandy, a
separate), gherkins, capers, &c. chop quart of Alicant wine, two eggs, well
them small, place them on the fried beaten, and let it stand till fit for drioko
bread, (having previously seasoned them ing. A little loaf.sugаr may be added
with salt and vinegar), and pour over if not sufficiently sweet. Put into the
tbe whole, and serve this as a side dish. whole a small quantity of wbite wine, or
CANAPES.*-Roll out three quarters of good cider, to make it brisk.
a pound of puff-paste, keeping it long and CANDYING.– Fruit intended for
narrow; do not let it be more than a candying must be first preserved, and
quarter of an inch thick, and about three dried in a stove before the fire, that none
inches wide. Cut the paste across with of the syrup may remain in it. Sugar
a sharp knife, in slips three-eighths of an intended for the use of candying must be
inch in width, and place them on the thus prepared : put into a corsing pan a
cut side, on a baking-plate, each two pound of sugar, with half a pint of water,
inches apart; bake them in a hot oven, and set it over a very clear fire. Take
and when nicely coloured, sprinkle them off the scum as it rises ; boil it till it
with sugar, and glaze them. Wher done, looks clear and fine, and take out a little
remove them from the plate; and just in a silver spoon. When it is cold, if it
before they are served, mask them with will draw a thread from your spoon, it is
apricot marmalade, or any other you may boiled enough for any kind of sweetmeat.
like better, and arrange them on your | Then boil your syrup, and when it be
dish en couronne.
gins to candy round the edge of your
CANAPES with Pistachios,*_Make the pan, it is candy height. It is a great
carapés according to the above direc- mistake to put any kind of sweetmeat
tions. When glazed, whip up the white into too thick a syrup, especially at the
of an egg with an ounce of fine sugar; first, as it withers the fruit, and both the
cover the canapés with this, and then beauty and flavour are thereby destroyed.
mask them with pistachio nuts, chopped CANDY (to), Flowers.-Take the best
small. Garnish them with apple-jelly: treble-refined sugar, break it into lumps,
The canapés may be glazed and masked and dip it piece by piece into water; pnt
with any sort of sweetmeat or jelly you them into a vessel of silver, and melt
may think proper to use.
them over the fire; when it just boils.
CANAPIES -Cut some pieces of the strain it, and set it on the fire again, and
crumb of bread about four inches long, let it boil till it draws in hairs, which
three inches wide, and one inch thick, you may perceive by holding up your
fry them in boiling lard, till of a light spoon; then put in the flowers, and set
brown colour; then put them on a them in cups or glasses. When it is of a
drainer, and cut into slips some breast hard candy, break it in lumps, and lay
of fowl, anchovies picked from the bone, it as high as you please. Dry it in a
pickled cucumbers, and bam or tongue stove, or in the sun, and it will look like
Then butter the pieces of bread on one sugar-candy.
side, and lay upon them alternately the Candy (all sorts of Fruit). - When
different articles, till filled. Trim the finished in the syrup, put a layer into a new
edges, and put the pieces (cut into what sauce, and dip it suddenly into hot water,
form you please) upon a dish, with slices to take off the syrup that hangs about it;
of lemon round the rim; and serve in a put it on a napkin before the fire to drain,
sauce-boat, a little mixture of oil, vine- and then do some more on the sieve.
gar, cayenne pepper, and salt.
Hare ready-sifted double-refined sugar,
CANARY (Artificial): - Fill a cask which siſt over the fruit on all sides, till
that has contained good Malaga wine quite white. Set it on the shallow end
with spring-water, and for each gallon of the sieves in a lightly-warm oven, and
of water, put six pounds of Malaga turn it two or three times. It must
raisins bruised, and over every twenty not be cold till dry. Watch it carefully,
gallons, sprinkle a handful of calx-wine and it will be beautiful.
Close the cask; cover it with cloths, and CANELLONS.-Make a stiff paste,
let it stand four or five days in a warm with a little melted butter, a spoonful or
place to ferment; then open it, and two of water, some rasped lemon-peel,
should the raising float, press them an egg, a quarter of a pound of flour, and
down; cover it again, and let it stand a half that quantity of sugar; roll it very
month, looking at it, and pressing down thin; make a little cane of card-paper,
the raisins as above, every four or five butter it well on the outside, and wrap it
days. At the month's end, tap the vessel in some of the parte; bake it a few mi.
a few inches above the bottom, and if the 'nutes ; take out the card, and fill the


CAN
( 113 )
CAP
1
paste with currant jelly,or any other jelly / and mix them with two ounces of powder
ar sweetmeat you please.
sugar, and a very little white of egg:
CANNELLONS Fried.'-Roll out some prepare the cannellons as above; just
puff-paste very thin and long, moisten before you put them into the oven, roll
the surface lightly, and place along it, at them in the filberts, so as to cover them
equal distances, small quantities of apri- with that mixture ; take care to return
cot, peach, or any other marmalade; each to its place on the baking-plate ;
spread it about two inches and a balf put them in a moderate oven, and colour
locy. but not more than half an inch in them a good yellow. Finish as above.
width; turn the remainder of the paste CANNELLONS with Sugar.* - Prepare
over, press down the edges, then cut the the cannellons as usual, roll them in
cannellons, leaving a quarter of an inch grained sugar, and finish.
beyond the marmalade each way; press CAPERS, To Pickle.-The tree that
the paste together all round, to keep in bears capers is called the caper shrub or
the preserve; and when all are cut, put bush, of which they are the flower-buds.
them into a pan and fry them; when They are common in the western parts
done, drain them in a napkin, and sprin- of Europe, and we have them in some of
He then with powder-sugar.
our gardens; but Toulon is the principal
CANNELLONS Glacés.-Roll out some place for them. Some are sent us from
patl-paste thin, and about eighteen Lyons, but they are flatter, and not so
mches square, and cut it into twenty firm. 'Some come from Majorca, but
foor strips : have by you as many pieces they are salt and agreeable. They
of beech-wood turned, about six inches gather the buds from the blossoms before
nay, and three quarters of an inch in they open, then spread them upon the
diameter, a degree less at one end than floor of a room where no sun enters, and
at the other. Butter these pieces of there let them lie till they begin to
wood, and having moistened your strips wither. They then throw them into a
of paste, wind one round each of them, tub of sharp vinegar, and after three
beginniog at the smallest end, so as to days, they add a quantity of bay-salt.
form a sort of screw, four inches in when this is dissolved, they are fit for
length; lay them on baking-plates, | packing, and are sent to all parts of
pretty 'distant from each other, dorez | Europe. The finest capers are those of
sad put them into a hot oven. When a moderate size, firm, and close, and
of a nice colour, sprinkle them with such as have the pickle highly flavoured.
sugar, and glaze; as soon as you ſe. Those which are soft, flabby, and half
move them from the oven, take out the open, are of little value.
pieces of wood, and lay them on a cool CAPERS, Fine and Coarse.* -The fine
Lab. When wanted for table, fill them capers are made use of in garnishing
rith apple or any other jelly you may dressed salads, and to put whole into
use.
sauces; the coarser sorts are used in
CASTELLONS Meringués* - Whip the sauces where it is necessary to chop up
rhites of two eggs, and having mixed the capers.
them with two spoonsful of powder CAPER Sauce for Fish. – Take some
vagar, then mask the cannellons; when melted butter, into which throw a small
ked, crush a quarter of a pound of fine bit of glaze; and when the sauce is in a
gar, and roll the cannellons in it; re state of readiness, throw into it some
ace them a few minutes in the oven, choice capers, salt, and pepper, and a
und then finish. The masking of these spoonful of essence of anchovies.
susellons may be varied according to CAPER Sauce à la Francoise.-Take
kate, with pistachios, dried currants, some capers, cut them small; put some
2. the former cut in pieces, the latter essence of ham into a small saucepan,
ali washed, dried and mixed with an with a little pepper; let it boil, then put
equal quantity of sugar.
in the capers ; let them boil up two or
CASXELLONS a la Parisienne.* -Make three times, and pour into a boat.
wenty pennequets, garnish them with CAPER Sauce (lo imitate).-Boil some
pricot or quince marmalade; roll them parsley very slowly, to let it become of a
uscal, and then cut each in half, trim, bad colour, then cut it up, (but do not
and dip them in eggs, like croquettes, chop it fine); put it into melted butter,
bread and fry them. When done, glaze with a tea-spoonful of salt, and a dessert-
serve them immediately.
spoonful of vinegar. Boil up, and then
These cannellons may also be covered serve.
ritb creams, or preserves of any kind CAPEn Sauce for Meal,-Take some
you please.
capers, chop half of them very fine, and
CASSELLOSS Pralinés with Filberts.* - put the rest in whole. Then chop some
Niace a quarter of a pound of filberts, parsley with a little grated bread, and
L3


CAP
( 114 )
CAP
ipts
water.
put to it some salt. Put them into but. Viard and Beauvilliers, whose receip
ter, melted very smooth ; let them boil are nearly the same, boil their capillaire
up, and then pour them into a sauce for a quarter of an hour in river-water;
boat.
after having passed this boiling through
CAPER Sauce for Meat.-Having some a sieve, they put into it some powder-
butter sauce made hot, mix in a few sugar, and clarify their syrup with water,
chopped capers, with one squeeze of or a whole egg beaten up; then skim it,
lemon-juice ; melted butter will make and when it is very clear and has boiled
the same, but of an inferior kind.
au lissé, they take it off the fire, and put
CAPILLAIRE, To Make.-Take four: into it some orange-flower water, and
teen pounds of sugar, three pounds of strain it through a napkin or straining-
coarse sugar, six eggs beat in with the bag, leaving it to cool before putting it
shells, three quacts of water ; boil it up into bottles.
twice ; skim it well, then add to it a For three pints and a half of syrup,
quarter of a pint of orange-flower water; you must use two good ounces of ca-
strain it through a jelly-bag, and put it pillaire, four pints of water, and four
into bottles; when cold, mix a spoonful pounds of sugar, powder-sugar is the
or two of this syrup, as it is liked for best, as it prevents syrups from candy-
sweetness in a draught of warm or cold ing.
CAPILLAIRE, Syrup of.-Put an ounce
CAPILLAIRE, Syrup of.*-The capil. of the leaves of the herb called Maiden-
laire of Canada, although that of Mont hair, for a moment, into boiling water;
pellier is equally good, is a very odo take them out, and put them in a little
riferous vegetable, light and agreeable, tepid water, leaving them to inſure for
but so extremely volatile, that the at least twelve hours upon bot embers;
greatest part of it is dissipated during then strain them through a sieve; next
the preparation of the syrup. To pre- put a pound of sugar into a saucepan,
serve then the odour of the capillaire, with a good glass of water; boil it to the
when your syrup, is sufficiently done, same degree as for syrup of violets, then
pour it, whilst boiling, upon some fresh put to it the capillaire, or Maiden-bair
capillaire coarsely chopped up; then water, not suffering it to boil; take it
cover your vessel, and let it stand until off the fire as soon as it is well mixed
it is quite cold, then pass it through a with the sugar; put it into an earthen
bolting-cloth to separate it from the pan closely covered, and set the pan,
leaves of the capillaire.
during three days, over hot embere,
Take one ounce of the capillaire from keeping the heat as equal as you can, but
Canada; put it into a glazed pan, pour not too violent. When the syrup will
upon it four pints of boiling water, leave extend into a strong thread between your
it to infuse for twelve hours over some fingers, put it into bottles, taking care
warm ashes; strain it and let it run into not to cork them till the syrup is quite
a vessel, it will give you a strong tinc- cold.
ture of capillaire ; melt in this tincture CAPILLAIRE Syrup.—Take two quarte
four pounds of sugar, put the whole into of fine syrup, and boil it to a blow; boil
a preserving-pan, and put it on the fire, twice or three times, two gills and a half
and clarity it with the white of an egg, of orange-flower water, skimming it all
continue the cooking;, when your syrup the time; put it into new bottles and
is perle, put some fresh capillaire, chop- cork it up the next day; put pieces of
ped, into a pan, and pour your syrup, bladder over the corks, but mind that it
whilst boiling, upon it'; cover your pan is a fine syrup before you take it off.
carefully, and let it cool ; when your CAPILOTADE & l'Italienne.Cot
syrup is cold, you may flavour it if you up a cold roast fowl; then take a good
please. Put it into bottles, and cork slice of butter, and some shred mush-
them hermetically.
rooms and potherbs; fry these till they
CAPILLAIRE, Syrup of.*-Take some are about to turn brown, with a tea.
good capillaire, chop it up, not very spoonful of flour; then add to them a
small, put it upon a sieve ; pour upon it large glass of white wine. Let the whole
some boiling water, and then let it in- simmer together for a quarter of an hour;
fuse for ten hours in a vessel well co- next put in the pieces of fowl, and heat
vered; strain this infusion, and put into them up for a few minutes. Garnish
it some sugar boiled au casse; clarify your dish with fried slices of bread; and
this syrup with the whites of egys just before you serve, pour into the
whipped ; skim it till it is very clear; saucepan two table-spoonsful of oil, tak-
when it rises, take it off the fire, and ing care that it does not boil, and stir it
leave it to cool, then put it into bot up well witb the sauce.
tles.
CAPON, Boiled.- Draw your capon,


CAP
( 115 )
CAP
wash it, and fill the inside with oysters. I wine); then put your fowl into a dish,
Cut a neck of mutton in pieces ; boil it, pour in your sauce. Garnish it with
and skim it well; put in the capon, and slices of lemon, and hard yolks of eggs
when it boils, skim it again; take care chopped small, and serve.
that you have not more broth than will CAPON, au gros sel.* - After having
just cover the meat; then put in about drawn and trussed a capon, rub it over
a pint of white wine, whole pepper, with lemon, and cover it with slices of
cloves, and mace. About a quarter of bacon, and put it into a stewpan with
an hour before it is finished, put in three some onions, carrots, the neck, the giz-
anchovies, carefully washed and boned; zard, and some pieces of veal; mix the
you may also, if you think proper, add whole together with some bouillon, and
parsley and 'sweet herbs. When it is let it stew over a gentle fire, from about"
sufficiently done, put some sippets into an hour and a half to two hours. Serve
A dish, take the oysters out of the capon, it with rock salt sprinkled over it, and a
put them into the broth, and pour it good gravy.
over the sippets, then place the capon CA Pon, au gros sel.-It is usually an
in the middle, and squeeze either an old capon that is dressed in this way.
orange or lemon over before you serve. Having drawn and trussed it, cover it
Capon, to choose.--If it is young, his with rashers of bacon to preserve its
spurs are short and his legs smooth; if a whiteness; tie it up and put it into a
true capon, a fat vein on the side of bis saucepan, with a sufficient quantity of
breast, the comb pale, and a thick belly water. When done, serve with a little
and rump; if fresh, he will have a close of its broth, and some rock salt sprinkled
hard vent; if stale, a loose open vent. over it. A capon is esteemed a great
CAPON, with Cray-fish.-Siew a capon delicacy; they are best about seven or
u la braise; then make a ragoût of mush- eight months old, and are almost always
rooms, truffles, and the tails of cray.fish; served roasted ; should they not be very
toss it up with a little melted lard, moisten tender, they may be dressed en daube,
with a good deal of veal gravy, and like a turkey.
thicken it with a cullis ol cray-fish; then Capon, the Italian fashion.-Boil come
take up your capon, let it drain, then rice in mutton broth till it is very thick,
put it in a dish, and pour your ragoût adding salt and sugar; then boil some
over it and serve.
Bologna salsages very tender, mince
You must be careful not to let your ra them very small, add somegrated cheese,
follt boil after you have put in your sugar, and cinnamon, mix the whole to
cray-fish cullis, for, if it should, it will gether; then your capon being boiled or
turn; therefore only keep it over hot roasted, cut it np, and lay it on a dish
embers.
with some rice, strew over it some of the
CAPON dressed the French way. Take sausage, cinnamon, grated cheese, and
a quart of white wine, season the capon sugar, and lay on the yolks of raw eggs;
with salt, cloves, and whole pepper, a thus make two or three layers, lay some
few shalots; and then put the capon in eggs, butter, or marrow on the top of all,
an earthen pan; you must take care it and set it over a chafing-dish of coals, or
has not room to shake'; it must be co. | in a warm oven.
vered close, and done over a slow char Capon, larded with Lemon.-Let your
coal fire.
capon be first scalded, then take a little
CA PON, to fricassée.-Take & capon dust of oatmeal to make it look wbite;
either roast or boiled, cut it up, and take then take a pint of stock, a bunch of
the pinions from the wings and the brawn sweet herbs, two or three dates, cut long-
from the joints. Being thus prepared, ways, some currants parboiled, a little
pat it into a pan, take the yolks of five whole pepper, a blade of mace, and a
eggs, some minced thyme, and sliced nutmeg, thicken it with almonds, season
nutmeg, mix them well together, and with sugar, verjuice, and a little butter;
put them into the pan with clarified but then lard the capon with thick lardons
ter, half hot, and fry them till tbey are of bacon and preserved lemon, boil it;
brown, then turn them out; then put when done, place it in a deep dish, and
the yolks of three eggs, an onion cut in pour the stock over it. Garnish with
quarters, anchovies, and a little grated preserved barberries and sippets.
nutmeg, into some white wine, strong CAPON rith Oysters.-Dress a capon
broth, or gravy; then pour out what a la braise, then simmer some mush-
liquor is in your pan, and put to it a rooms and truffles in some veal gravy
ladleful of butter; put this layer into over a stove, and thicken it with a cullis
your pan, and keep it continually shak of veal and ham; then give some oysters
ing over a slow fire, till it thickens (if it two or three turns in their own liquor
is too thick it may be thinned with white over the fire to blanch them, but do not


CAP
( 116 )
CAP
let them boil; take them off, clean them dish it. Add to the rice some saffron in
well, and put them into the ragoût you powder, and a good pimento; butter,
have prepared,
set it over the fire to and place
it round the capon.
heat, but do not let it boil; take up the Capon Pudding.-Roast a capon, take
capon, let it drain, then lay it in a dish, out the meat of the breast, mince it
pour the ragoût over, and serve it hot. small, then cut some pig's feet very
CAPON with Oysters and Chesnuts.- thin, put these into a saucepan, with a
Boil twelve large chesnuts till they are couple of roasted onions; then pound
soft, then peel them and put them into them in a mortar with sweet herbs and
claret wine warmed with the same num shred parsley, seasoned with spices and
ber of oysters parboiled; spit the capon, mixed with the whites of two or three
* and put these into the inside of the capon, eggs beaten. Beat up the yolks of
and stop them in with butter, roast twelve eggs in a quart of milk, boil it to
it before a quick fire, baste it with fresh a cream; then mix all together, and just
butter, and when it begins to drip, pre warm it over the fire; put these into
serve the gravy; then take half a pint skins the same as you do marrow pud-
of claret, put into it fifteen or twenty dinge ; blanch them in water and milk
large chesnuts boiled, and the same with slices of onions; when you use
number of oysters, a piece of butter, and them, spread a sheet of paper over with
some whole pepper; stew all these to- lard, lay it on a gridiron, broil your
gether till hall has stewed away; when puddings on it over a gentle fire, and
your capon is roasted, put the gravy serve them.
which you have saved into the sauce, CAPON au Riz.*_Draw and truss your
bread the capon, place it on a dish, pour capon, and cover it with slices of bacon;
the sauce all over, and serve.
then wash thorougbly a quarter of a
CAPON Pasty.--Roast a capon, let it be pound of rice; drain it and let it dry be-
cold, take the flesh from the bones and fore the fire, then put it into some bouil,
slice it, but keep the thighs and pinions lon, and let it stew, moistening it and
whole. Add to the flesh of the capon, stirring it from time to time; when it is
four sweetbreads and half a pint of oys. done, keep it on warm ashes and soak
ters, season them with salt, cloves, nut some crust of bread in it; drain your
meg, and mace, sweet marjoram, penny- capon which you have cooked, by itself,
royal, and thyme, minced; lay a sheet take off the slices of bacon, and serve it
of paper or paste in your pasty-pan, and on a dish with the rice round it, and
lay the thighs and pinions on the bottom, pour over the whole some clear veal
and strew them over with sliced onions, gravy.
then put in the flesh of the capon, the CAPON with Rice.-Cover a capon with a
sweetbreads, and the oysters, cut in thin layer of bacon, and put it in a sance-
halves; over these strew a handful of pan with a pound of rice, half under the
chesnuts, boiled and blanched, then put fowl, and half above it; fill up the sauce.
butter over them, close up your pan and pan with stock, and salt to your taste.
bake it;, when done, ada gravy, good | Put the whole over a slow fire, with some
stock, drawn butter, anchovies, and charcoal on the lid of the saucepan.
grated nutmeg; garnish with slices of When the rice has absorbed the whole
lemon, and serve, Turkey may be done of the stock, serve it under the fowl.
in the same manner.
Capons, in general, are dressed the
CAPon with Pease.-Boil a fat piece of same as fowls.
beef with a capon, a piece of bacon, and Capon, Soused.--Take a full-bodied
a little salt; when the capon is almost capon, prepare it as for the spit, then
boiled, take it out, and braise some pease lay it in soak four hours with a knuckle
and boil them in the broth; then take of veal well jointed; then boil them with
up the beef, and put in the capon again; a gallon of water, skim it well, put in
when all is sufficiently done, take up five or six blades of mace, two or three
the pease, strain them, and put them races of sliced ginger, three fennel, and
into a saucepan to boil by themselves; three parsley roots. When the capon is
when done, dish the capon, pour the boiled, take it up and put to your soused
strained pease over it and serve.
broth a quart of white wine, boil it to a
Capox in Pilau.*_Truss a capon with jelly, then put it into an earthen pan,
the claws inside, and tie it up; put it and put your capon into it with three
into a stewpan with some good consommé, lemons sliced, then cover it close for
and cover it with a slice of bacon; when use. When you serve it, garnish with
the capon is about three parts done, put barberries, slices of lemon, nutmeg,
in hali a pound of rice well washed; let mace, and some of the jelly.
it stand over the fire till the rice is per. CAPON Roasted with Sweet Herbs.
fectly creed, then drain the capon, and when you have drawn the capon, put


CAR
( 117 )
CAR
your finger belween the skin and flesh | you may put it on the dish it is to cover;
to loosen it; grate some bacon (the but if, on trial, the sugar is not brittle,
quantity of tiro egge), and add to it one pour off the water, and return it into the
truffle, one mushroom, a little parsley, skillet, and boil it again. It should
and garden-basil; season these with salt, look thick like treacle, but of a bright
pepper, and spices, mix these all well | light gold colour. It makes a most
Ingether, and put them between the elegant cover.
skin and flesh of the capon, and sew up CARAMEL Croquant.-Take a copper
the end ; then lard the capon with slices croquant top, and butter it all over, then
of veal and ham, putting a little sweet have some syrup boiling in a stewpan;
herbe, salt, and pepper between; then let it boil till it comes to caramel, take
wrap it up in sheets of paper, and put it the pan off, dip a three-pronged fork
on the spit to roast. By the time it is into the syrup or from the spout of the
roasted, bave ready a ragoût of veal pan, and you will see strings hang to the
sweetbreads, fat livers. mushrooms, fork; move the fork backwards and for-
truffles, morels, artichoke-bottoms, as wards over the croquant until you quite
paragus-tops in their season, which cover it thick, have your little dish of
should be tossed up with a little melted sweetmeats under, take this croquant
lard, and strengthened with a good off the mould, and when cold put it over
gravy; take off the fat, and thicken the sweetmeats and handle it very
it with a cullis of veal and ham, place lichtly.
your capon on a dish, pour your ragoût CARDAMUM Comfits. Procure
all over, and serve. Chickens, par- your cardainums at the chemists, and
tridges, ducks, pheasants, &c., may be they will be in a shell; put them into
dressed in the same manner.
the oven to dry the skins, and they will
CAPSICUM Pods.-Gather the pods, break; pick all the seeds from them, put
with the stalks on, before they turn red; the seeds into a large comfit-pan, and
cut a slit down the side with a penknife, have a fire under the same as for others;
and take ont all the seeds, but as little mix your gum, starch, and syrup, and
of the meat as possible; lay them in a finish them the same as carraway comfits.
strong brine for three days, changing it CARDAMUM Water. - Take pimento,
every day; then take them out, lay carraway and coriander seeds, and lemon.
them on a cloth, and lay another over peel, of each four ounces; three gallons
them till they are quite dry; boil vine- 1 of proof spirit, and a sufficient quantity
gar enough to cover them, put in some of water, distil, and sweeten it with a
mace and nutmeg bent small; put the pound and a half of sugar.
pods into a glass or jar, and when the CARDOONS with Cheese. - String
liquor is cold, pour it' over, then tie and cut them an inch long, put them
a bladder and leather over them, into a saucepan with red wine, seasoned
CARAMEL Conserre.*-Clarify the with pepper and salt, stew them till they
quantity of sugar you may require, and are tender, put in a piece of butter rolled
boil it to caramel; bave ready some in flour, and when of a proper thickness
cases of double paper; pour in your su. pour them into a dish, squeeze the juice
gar to the thickness of half an inch, and of an orange into the sauce, and scrape
trace on its surface the formy you wish over them some Parmesan or Cheshire
it to have; when cold, break it accord cheese, and then brown them with a
ing to those marks.
cheese-iron, but not of too high a co-
This conserve may be coloured and lour.
flavoured according to the fancy.
CARDOONS in Cheese.*-Add to the
CARAMEL Cover for Sweetmeats.-Dig- sauce in which the card ons are cooked,
solve eight ounces of double-refined su- grated Parmesan or Gruyere cheese ;
gar in three or four spoonsful of water, and put it over them when placed in the
and three or four drops of lemon-juice; dish; cover them with bread-crumbs
then put it into a copper untinned skil- and grated cheese, pour melted butter
let; when it boils to be thick, dip the over the whole; colour it in the oven,
handle of a spoon in it, and put that into or with a salamander.
a pint basin of water, squeeze the sugar Another way. When the cardoons are
from the spoon into it, and so on till boiled, put a little cullis ir to a dish, and
you have all the sugar. Take a bit out | lay on' it as many bits of fried bread as
of the water, and if it snaps and is brittle you have cardoons, which place on the
when cold, it is done enough; but only bread; pour cullis over and strew grated
let it be three parts cold, then pour the cheese over. Finish as above.
water from the sugar, and having a cop CARDOONS (to dress).-Cut them in
per mould oiled well, run the sugar on it, pieces six inches long, and put them
in the manner of a maze, and when cold on a string ; boil till tender, have ready


CAR
( 118 )
CAR
& piece of butter in a pan, flour and fry doons, receipt second. only serve with
them,
the sauce blanche, or French melted
They may also be tied in bundles, and butter.
served as asparagus boiled on a toast, CARDOONS, Spanish.*-Cut them into
and pour butter over.
lengths of three inches, be careful not to
CARDOONS à l'Essence with Murrow. use those which are hollow and green;
The same preparation as for Spanish boil them for half an hour, then put them
cardoons, receipt second. Take a few into lukewarm water to cleanse them
pieces of beef-marrow, all of a size, from their slime; then dress them in
which you put to disgorge in warm some stock, with a spoonful of flour,
water, to draw out all the blood. When some salt, onions, roots, a bunch of sweet
thoroughly disgorged, blanch and stew herbs, a little verjuice, and a little but.
it in a little water, with a little salt, and ter; when done, put them into a cullis
a few slices of lemon to keep it white. with some stock ; cook them for an hour
When done, put it into the essence, in this sauce, and serye.
which is nothing but some espagnole CARDOONS, Spanish,- Select a few
reduced. Drain the fat, and do not heads of cardoons, all very wbite., Cut
forget to put a little sugar; which is each leaf into slices of six inches long;
requisite in all dishes of cardoons, as it with the exception, however, of those
makes them much better.
that are hollow, which are tough and
CARDOONS, Fried and Buttered.-You thready. Beard them of their prickles,
must cut them about six inches long, and and blanch them, by putting the thickest
string them; then boil them till tender; leaves into boiling water. When you
take them out, have some butter in your have given these a few boils, put in the
stewpan, flour them, and fry them leaves of the heart; turn the middle
brown; send them in a dish, with stalks into large olives, and blanch them
melted butter in a cup. Or, you may likewise. Then try a piece in cold water,
tie them up in bundles, and boil them to see if the slime which is on the sur-
like asparagus; put a toast under them, face will come off by rubbing. If so,
and pour a little melted butter over take them off the fire immediately, and
them; or cut them into dice, and boil throw them into cold water, as they are
them like pease : toss them up in butter, done enough ; or you may cool the boil.
and send them up hot.
ing water, by pouring cold into it till
CARDoons à la Fromage.--After they you are able to bear your hand in it, to
are strung, cut them an inch long, stew rub off all the slime. This being done,
them in a little red wine till they are throw the cardoons into a blanc, giye
tender; season with pepper and salt, them a single boil, and leave them in
and thicken it with a piece of butter the blanc. Whenever you wish to use
• rolled in flour; then pour them into your them, drain a sufficient quantity, Pare
dish, squeeze the juice
of an orange over both extremities, and mask them in a
it, then scrape Parmesan or Cheshire stewpar, with four spoonsful of espagnole
cheese all over them; then brown it and four spoonsful of consommé, a little
with a cheese-iron, and serve it up quick salt, and a little sugar. Let them boil
and hot.
over a sbarp fire, that they may not be
CARDOONS, Purée of.*-Boil some car. done too much; be sure to skim off all
doons in a blanc, and cut them into small the fat. Dish them nicely. Strain the
pieces: have ready three large spoopsful sauce through a tammy before you mask
cf velouté, and six of consomme, in which them. Send them up to table quite hot,
put the cardoons; set them on the fire with a cover over them, to prevent their
till reduced to & paste; then pass them getting dry.
through a bolting; keep your purée as CARDOONS, Stewed. - Cut them in
thick as purées usually are, but if too pieces, take off the outside skin, wash
thick, put in a little cream; add a bit of and sca!d them; put them into a stew.
jelly abont the size of a walnut; keep it pan, add stock enough to cover them,
hot without boiling in the bain marie. boil'till three parts done, and the liquor
CARDOONS, Purée of, in Croustade.* nearly reduced; then add a little bé.
Cut some slices about an inch and a half chamelle, and stew them gently till done.
thick from a large French loaf, fry them Serve with sippets of fried bread round
of a light colour in butter, drain them; the dish, and the cardoons in the centre.
take out the inner crumb, and fill them CARDoons au Velouté.-The same pre-
with a purée of cardoons, having mixed paration as for Spanish cardoons, receipt
about half an ounce of butter in whilst second. Take some out of the blanc,
the purée was quite hot.
trim and stew them in a little consommé,
CARDOONS à la Sauce Blanche.-The and when they are done, drain and sauce
same preparation as for Spanish car- | them with some velouté.


CAR
(119)
CAR
CARP.-Carp live some time out of 1 in which the carp has boiled, add two
sater, and may therefore get wasted; spoonsful of Spanish sauce, then pour it
it is best to kill them as soon as caught, over your fish.
to prevent this. The same signs of fresh Carp au Commissaire.* -Scale, clean,
ness attend them as other fish.
take out the gills, and skin a fine carp,
CARP.*_When it is large, it is served | lard it all over with small pieces of bacon.
au bleu as a roast, having drawn and Make a farce of sweetbreads, truffles, fat
taken out its gills (it should not be livers, bacon and chicken, or any other
scaled), put it upon a large dish, boil poultry; cut up the whole into small
some vinegar, and wbilst it is boiling hot dice, stuff your carp, and sew up the
pour it over the carp, this will turn it opening fast. Put into a stewpan two
blue; then dress it in a thick bouillon. slices of bacon and two slices of veal ;
Roast.-W Hen it is done, serve it upon wrap your carp in a sheet of paper, and
a napkin,
garnished with green parsley, put it into the stewpan on the slices of
as a dish of roast maigre.
bacon and veal, and cover your carp with
CARP au Blanc.* - Clean your carp, two more slices of veal, let the whole
and put it into a fish-kettle with sume sweat over a gentle fire; and when the
small onions, a good piece of butter, veal begins to colour, pour into the
worked up with some flour; moisten it stewpan a bottle of burgundy, and a pint
with two glasses of white wine, and one of rich bouillon, salt, pepper, tarragon;
glass of water; let it boil quickly for an let the whole boil slowly for three hours.
hour and a half; when done, a.id the When the carp is done, serve it upon a
suce thick, serve it on a hot dish: you dish over hot water; strain the sauce
must be careful not to let the sauce be through a sieve, reduce it to a proper
too thick.
consistence, and pour it boiling over
CARP Boiled in Wine.-Take the liver your fish; it is usually glazed with veal
of the carp clean from the guts, three gravy, consommé, reduced to a good jelly,
anebories, a little parsley, thyme, and and of a fine clear golden colour; gar-
onion; chop them together, and take pish your dish with cray fish, sweet-
half a pint of rhenish wine, four spoons- breads, truflles, morels, artichoke bot-
tul of vinegar, and the blood of the carp; toms, or any other kind of garniture
stew them gently together, put it to the which the reason may afford.
carp, which must first be boiled in water, CARP au Courte Bouillon. - Wash,
with a little salt, and balf a pint of wine : scale, and clean a carp, take out the gills,
but after the carp is put into the sauce, and put into the body a piece of butter
let it not be done too much.
worked up with some flour; boil a glass
CARP, Broiled.* - Clean your carf, of vinegar, and whilst it is boiling pour
cut off the tail and the fins; put into the it over your fish ; add to it some salt,
body a piece of butter worked up with pepper, laurel, a pint of wine, and two
sweet herbs; sew up the opening, and slices of lemon; cook it for two hours,
make some notches on both sides about drain it, serve it on a napkin, and strew
half an inch deep, rub it with a piece of over it some green parsley.
fresh butter, and cover it all over with CARP à la Daube.*-Scale and clean a
crumbs of bread and parsley, chopped fine carp; if it is old it must be skinned.
very fine. Broil it over a gentle fire, Lard it, and put it into a fisb-kettle with
and serve with wbatever sauce you tbink some good bouillon, a pint of Cham-
beat.
pagne, salt, pepper, coriander, and the
CARP Broiled with Caper Sauce.-juice of a lemon ; let it boil till the sauce
Having scaled and drawn one or more is reduced to a proper consistence :
carp, let them soak on a dish with a serve it hot.
mixture of salt, pepper, and oil; then CARP Dressed with Ecls.-Clean, and
take them out, and broil by a moderate cook in a stewpan, some carpwhole, with
bre; when done, serve with caper some eels cut in pieces, and the bone
sanee.
taken out; add some bouillon, either
Carp à la Chambord.* -Clean, scale, rich or maigre, white wine, and sweet
und well wash a fine carp; skin it, and herbs. When 'done, dish your carp,
lard it all over with small pieces of bacon, with the eels properly ranged round;
be it together by the head and tail; put reduce the sance, and serve it over the
it into a fisb-keitle, with a rich or mai- fish.
gre marinade, and let it boil until the CARP, Entrée of.*_Take a fine carp,
iscon is coloured. Dish your carp, and clean and scale it, cliop up some parsley,
parnish with forcemeat balls, veal sweet- scallion, sbalots, tarragon, and other fine
treads, cray fish, toasted bread, arti. herbs; work in a piece of butter, and
choke bottoms, boiled with the carp; when the whole is well mixed together,
reduce the sauce made with the liquor | put it into the body of the carp. Put it


CAR
( 120 )
CAR
in a vessel sufficiently long to let it lay CARP Farci.* --Scale a fine soft roed
full length: you must, before you put carp; split it up the back; take out the
your carp into your vessel, line your flesh without injuring the skin, and
vessel with a layer of onions cut in slices, without touching the back bone; chop
with two cloves of garlic, a little Seville up this flesh with that of an eel, very
orange-peel, salt, pepper, and a pint of small; season it with fresh butter, sweet
wine, or two pints,
according to the size herbs, thyme, mushrooms, cloves, grated
of your fish; add'a glass or two of fisb nutmeg, add also some of the roe ; put
bouillon, or 'in case you have not any this farce into the carp; then sew it
ready, you may substitute boiling water; up; put it into a stewpan, with some
cook it over a slow fire for two or three butter roux, white wine, and some clear
hours. When it is sufficiently done, purée; baste it all over with fresh but
take it out, and place it on a dish ; strain ter worked with flour, and chopped
the sauce through a sieve, and if it is too parsley; bake it in the oven : serve it,
thin, reduce it, then pour it over your garnished with the roux and fried mush-
fish
rooms.
CARP d l Estaing.* — Clean, scale, Carp Farci, Baked.-Take a fine carp,
and take out the gills of a carp, lard it scale and empty it; then detach one side
with bacon, truffles, and fillets of ancho of the fillets, without injuring the head.
vies; then make a farce of the flesh of Take this fesh, and that of another carp
perch, roach, or any other small fish, of a smaller size, and make a farce in the
chopped up with crumb of bread boiled following manner: take the crumb of
in milk; add parsley, scallion, shalots, two penny loaves, soak it in cream or
salt, nutmeg, butter, and the yolks of milk, then squeeze it, and put it into a
three eggs; mix the whole well together, mortar, with an equal quantity of the
and stull your carp. Put into a stewpan flesh of the carp, nearly as much fresh
some onions, butter, and slices of truf- butter, with a little chopped parsley, a
fles; put in your carp, (having first care few mushrooms fried in a little butter,
fully sewn up the opening of the belly salt, pepper, and spice. When all these in-
where you have put in your stuffing, and gredients have been pounded in a more
run a thread through tbe mouth of the tar, add a couple of eggs, and continue
fish, that you may take it out of the pounding for a long time, then take a
slew pan without breaking). Moisten it little, and throw into boiling water, and
with equal quantities of fish bouillon and taste. Ji it be too delicate, which means
red burgundy, salt, pepper, and nutineg; too thin, add one egy more, pound it
let it stew for three hours; serve it upon again, and then rub it through the sieve
a dish, and pour over it the sauce re- a quenelles ; and fill up the cavities in
maining in the stewpan, having first the billets of the carp, giving it the shape
strained it through a sieve.
of a fish. Take care, however, to give it
Carp (Farce of).- Take the flesh of a good shape. Next, let it be done tho-
two carps, which should be chopped, ronghly in the oven, and serve it, with
pounded, and rubbed through a sieve. caper sauce unde: it.
Soak some crumbs of bread in some good CARP Fillets with Lemon.*-Cut some
milk; have a few mushrooms and a little middling sized carpinto fillets, and stew
parsley chopped fine. Set the herbs to them with some tish gravy for half an
sweat in a little butter, over a slow fire; hour; place them upon a dish, reduce
then let them cool in a huir sieve. Next some sauce, and squeeze into it the juice
put the bread which bas been soaked of a lemon; let it boil for a quarter of
and squeezed properly, with the flesh of an hour, and then pour it boiling over
the carp that has been rubhed through your fillets, and serve.
a tammy, into a mortar, with a lump of CARPS (Florendine of). - Take the
butter of about the same bulk as the flesh yolks of balf a dozen eggs, and three
of the carp, and season with pepper, salt, quarters of a pound of butter, and work
allspice, three or four eggs' whites, and them up in a quarter of a peck of flour;
eggs' whites and yolks together; farces dry it, add as much water as will inake
with butter require more eggs than those it into a paste, make it up as near as you
with udder. Yet before you put more can in the form of the fish. Scale a carp
than three, you must try to roll some of alive, scrap off the slime, draw it, sea-
the farce in a little flour, and to poach som it lighủy with salt, pepper, and nu
it in boiling water. You then taste, and meg, put the milt into the belly, lay it
add to the seasoning if required. When into the pye; then lay on it dates sliced
completely done, rub it through a sieve, in balves, barberries, raisins, orange and
and let it cool in the larder, and use it lemon, cut in slices, and butter, close it
when you l ave occasion. This farce is up, bake it; when it is almost baked,
used for petits pâtés of carp.
liquor it with butter, claiet, white wine,


CAR
( 121 )
CAR
verjuice, and sugar. Ice it over, and cover the dish, and lay in the fish, Save
Serve it hot.
the liquor of the eels, put into it the eel
CARP Fried.* -Clean and scale a carp; bones, and boil them with a little mace,
split it up the back; flatten the back whole pepper, an onion, some sweet
bone, sprinkle your fish with flour, then herbs, and an anchovy, till reduced to
sprinkle the roes which have been put half a pint, then strain it, add to it a
aside, put the whole into a frying-pan quarter of a pint of white wine, and a
made very hot, fry to a rich colour, and piece of butter about the size of a ben's
serve it with lemon juice.
egg, mixed in a very little flour. Boil
CABP Glacée.* ---Clean and skin a it up, and pour it into the pie; then put
carp, lard it with small pieces of bacon, on the lid, and bake it an hour in a quick
stuff it; and boil it quickly in white oven.
wine. Then drain it. "Put a stuffing on CARP,Polish Fashion.-Cut a carp into
a dish, and lay your carp upon it, cover large pieces, and slit the head in two ;
it with two slices of veal, over which put put it into a stewpan, with a piece of
a buttered sheet of paper. Then bake it butter, slices of onions, bits of carrots,
in a moderate oven ; when sufficiently parsley, green shalots, thyme, laurel,
done, take off the slices of veal, and glaze whole pepper, and salt; soak it a little
with a gravy, made from carp, or any wbile ; then add a pint of beer, and a good
other, and reduced to the proper consis- glass of brandy; when done, strain the
tency.
sauce, add a bit of butter, roll it in flour,
CARP en Matelote.*-Take & carp, and the juice of a Seville orange ; reduce
scale it, and take out the gills, cut it in the sauce pretty thick, and serve upon
pieces, and put it into a stewpan with the fish.
some other fish, either jack, eels, cray CARP Ragorit.*- Draw and scale your
fish, barbel, or any other river fish, carp, then broil it with stuffing over it,
which it is most convenient to procure. then cut it in pieces, put it into a stew-
Pot into another stewpan a little roux, pan with some butter, parsley, scallion,
with some butter, and a spoonful of flour; mushrooms, all chopped up, a pint of
when it is of a good colour, pat in some white wine, some salt, and pepper. When
small onions, cut in quarters, and when it is sufficiently stewed serve it with a
ebey are hali done, add a little more but thick sauce.
ter. Then moisten with equal quanti CARP er Redingote.* - Clean your
ties of red wine and soup maigre ; then carp, cut off the tail and fine, stuff it with
pour four onions with their sauce into a farce, made according to your own
the stewpan in which you have put your taste, cut in on the back, and rub it well
carp, and reason the whole with salt, all over with fresh butter; then strew it
pepper, a bunch of sweet herbs; then with bread crumbs and chervil, chopped
put it to boil over a brisk fire for half an fine, and worked with butter, cover it
hour. When ready to serve, put sone with a sheet of paper, and wrap it up en
pieces of toasted bread in the sauce. papillote, cook it over a moderate fire
When the carp is done without any in a large pan. Serve it with what sauce
stber fish, it is called stewed, the man you please.
der of dressing it is exactly the same. CARP Roasted.-Stuff a carp with a
CARP Minced.* -Clean some small farce made of butter, bread crumbs, fine
carp, skin them, and take out the bones; spices, capers, anchovies, parsley, and
mince the flesh with parsley, shalots, 1 green shalots, all finely chopped ; lard
Kallion, salt, pepper and nutmeg; melt it with fillets of fresh anchovies, first
some butter in a stewpan, and put your soaked to take out the salt ; tie it tº a
mince into it; let it stew for a quarter of skewer, and then fix it to the spit; cover
an bour, then moisten it with soup mea. it over with two or three doubles of pa-
gre, and let it stew till done. Dish it per, well buttered, and baste it with
with pieces of fried bread all round, wbite wine, boiled with some butter, two
CARP Pie.-Scrape off the scales, and laurel leaves, and one clove of garlick ;
yat and wasb a large carp clean. Boil serve with what sauce or ragoût you.
so eel till almost tender; pick off all the think proper.
meat, and mince it fine, with an equal
CARP à la Savanah.* – Take some live
quantity of bread crumbs, a few sweet carp, cut them in fillets, and wipe them
herbs, lemon-peel cut fine, a little pep with a cloth dipped in brandy; cut them
per, salt, and nutmeg grated; an an into pieces of different sizes, and put
chory, half a pint of oysters parboiled, them into a stewpan with two or three
and chopped fine, and the yolks of three dozen of small onions, which have been
bard agus cut small: roll it up with a previously ball dressed over the ashes;
garter of a pound of butter, and fill the season with salt, pepper, laurel, and
belly of the carp. Make a good crust to I lemon-peel, pour over it a sufficient
M м


CAR
( 122 )
CAR
quantity of wine to cover your fish, let with a little salt and vinegar; drain
the whole boil quickly for two hours, them well; bave ready two spoonsful of
then add some pieces of fried bread allemande, and the same of velouté, and
When the fish is quite done, and the boil it up; add to it, by degrees, a pound
sauce reduced, pour the whole into a of butter; put in the tongues, and finish
large dish, and serve it very hot.
it with lemon-juice.
CARP Sauce.--Cut up a carp in large Carp Roes in Aspic.. - Prepare an
bits, and put it into a stewpan, with a aspic, as directed for cock's-combs in
few slices of bacon, ham,veal,
two onions, aspic, and fill it with carp roes, boiled
one carrot, and half a parsnip; soak it and well seasoned.
till it catches a little; then add a glass of CARP Roes, à la Bellevue.-Scald the
white wine and good broth, a little cullis, roes in warm water, and prepare a ster.
a fagot of parsley, chibbol, a clove of pan with thin slices of bacon, and one
garlick, two of spices,
and a laurel leaf; slice of ham; add to this a scalded sweet-
simmer for an hour, skim it very well, bread, a fagot of sweet herbs, onions
and strain it in a sieve.
cut into hoops pretty thick, a glass of
CARP Stered.*-Melt a piece of butter, white wine, whole pepper, and a little
worked up with some flour in a stewpan; salt (or none, if the ham is not very
when it is a little browned, mix with it fresh); when the sweetbread is almost
a glass of soup maigre, and add some brazed enough, put the roes to it, a lit.
small onions, cut in slices; then put in tle broth, and about two dozen of cray.
your carp, season with salt, pepper, fish tails picked; simmer together about
laurel, and add a pint of red wine; let it a quarter of an hour, then put the
boil slowly till quite done, and the sauce sweetbread into the middle of the dish,
is reduced ; then serve.
with two or three of the onion-rings upon
CARP Steued.*-Scale and clean your it, which you baste with whites of eggs
carp, cut it in pieces; brown some but to make them stick the better; fill them
ter with a pinch of four, put in some with cray-fish spawn boiled a momenti
small onions; add butter, parsley, chib- a good cullis, and the roes and cray-fish
bol, shalots, thyme, laurel, mushrooms, tails round separately; add some good
grated nutmeg ; moisten it with equal rich cullis to the sauce, make it pretty
quantities of bouillon and red wine, put thick, strain it in a sieve, and pour it
your carp into this seasoning, and stew upon the roes only.
it over a good fire. When it is done, CARP Roes, Caisses of.*-Blanch thirty
serve your carp upon a dish, with toasted well-washed carp roes; drain them; put
bread under it, and pour the sauce over into a stewpan a piece of butter, cham-
the whole.
pignons, parsley, shalots (all chopped
CARP Stewed.*-Bleed them in the small), salt, pepper, nutmeg, and other
tail, wash them clean, put them in a stew- spice; do these lightly over the fire,
pan, with a pint of claret, a pint of gravy, taking care not to let them take colour;
with the blood, a bunch of sweet herbs, add the carp roes to them, and let them
two anchovies, an onion stuck with cloves, simmer a minute. Make a round caisse,
some lemon-peel, some horse-radish at the bottom of which lay a gratin ; oil
sliced, nutmeg sliced, and some whole the caisse well and put it on the gridiron
pepper tied in a cloth, when the carp is over hot ashes ; place the roes on the
sufficiently done, strain off the sauce ; gratin, and broil them thus. When
then put in a little lemon juice ; thicken done, take them from the caisse, and dish
the sauce with burnt butter.
them.
CARP Stewed with Wine.-Take a CARP Roes, Dutch Fashion.-Boil a
carp; being well cleaned, crimp it two dozen of small wbite onions, scalded in
or threc times, set it in a stewpan with half a pint of white wine, a fagot of
some good consommé, a bottle of Madeira, sweet herbs, a good bit of butter, pepper
a little salt, a bay leaf, and a few pepper and salt; when three parts done, put
corns; let it stew gently between two scalded carp roes into it, and finish the
fires till well done, then take it out, lay boiling (they require no longer than time
it on a dish; the liquor must stew with enough to finish the onions very tender);
three spoonsful of sauce tournée, till reduce the sauce pretty thick, put the
tolerably thick; if not quite smooth, roes into the middle of the dish, and the
squeeze it through a tammy; put in the onions round; mix a little spinach-juice
juice of a lemon, with a very little with the sauce, to give it a pale green
cayenne pepper, and pour it over the colour, or a strong green if you think
fish, which must be garnished with veal proper. Serve the sauce upon the onions
forcemeat.
only, or in the bottom of the dish, and
Carp Zongues, Ragoứt of.* --Blanch the rest upon it; garnish it round with
about an hundred carp tongues in water, I fried bread. Carp roes are also dressed



CAR
( 123 )
CAR
as a chicken fricassée, with mushrooms, with spiced salt, and mask them with
a little chopped parsley, and white liaison a spoonful of butter and sweet herbs,
sance.
and a little of the farce; then lay five of
CARP Roes, English Fashion.-Boil the carp roes, seasoned and masked
scalded roes about a quarter of an hour as above, then the turbot, and so
in some good jelly broth, seasoned with on, till the dish is filled; put in what-
pepper and salt; when ready to serve, ever spice and farce which may re-
add a bit of butter rolled in flour, main, and over the whole lay slices of
simmer it a moment without boiling; bacon; cover the pie, and bake it for
add a lemon squeeze, and let the sauce three hours and a half. When done,
be of a middling consistence, neither remove the top, and pour in melted
very thick, nor clear and thin.
butter and sweet herbs.
À la Béchamelle, done with Bechamel CARP Roes, Ragoût of:-Soak slices of
sance; scald them first, and simmer ham and veal about half an hour, on a
them a while in it.
slow fire; then add a good bit of butter,
CARP Roes fricasséed.-Put into a stew with mushrooms, two cloves, a faggot of
pan a little butter, a dozen small mush- sweet herbs, a little basil, a glass of
rooms, a slice of ham, the squeeze of a white wine, a little veal gravy and cullis;
lemon, and a bundle of sweet herbs. boil these till the veal is done, skim the
Stew it a little time on a slow fire, then liquor, and take out the veal and hain :
add a little flour, and as many carp roes scald the roes of carp in hot water, and
as you think proper, with a little good then boil them in this collis about a
broth; stew them about a quarter of an quarter of an hour, skimming it well;
hour, and season them with pepper and it ought to be as thick as very good
salt when you put in the broth. When cream), season it with pepper, salt, and
all is ready, thicken it with the yolks of a lemon squeezed; when ready, serve it
two or three eggs, some cream, and a as an entremet. You may make it in
little chopped parsley.
maigre, but in that case you must have
CARP Roes fried.-Scald them as usual; fish for the cullis, instead of ham and
and when they are well drained, mari: |veal.
Date about an hour with lemon-juice and CARRAWAY Cake.-Dry a quarter
a little salt; drain and flour them to fry of a peck of fine flour in an oven, rub a
in a very hot friture, to give them a good pound and a half of fresh butter in it, till
brown colour; drain upon a sieve, or it is crumbled 80 small that none of it is
with a cloth; squeeze an orange over, to be seen; then take six spoonsful of
and garnish with fried parsley.
rose-water, half a pint of canary, balf a
Carp Roes, Petits-pâtes maigres of. *pint of cream, and three quarters of a
Blanch a fine carp roe in salt and water, pint of new ale yeast, and the whites of
eut itin small pieces, about three quar- two, and yolks of four eggs; mix all
ters of an inch square; place one of these these well together, let it lie before the
upon each petit-pâte, which has been fire, and when you make it up put in a
previously filled with a farce fine of carp pound and a half of Naples biscuits, and
roes. Finish them as usual (see Petits three quarters of a pound of carraway-
pates), and serve them with béchamelle comfits. Bake it.
maigre.
CARRAWAY Cakes.-To a pound of
Carp Roes, Pie of.* - Make a farce flour, add a pound of fresh butter, eight
as follows: take a pound of pike or carp, spoonsful of good yeast, four spoonsful of
and pound it well; then put with it a rose-water, the yolks of three eggs, as
quarter of a pound of panada, and pound many carraways as you please, four
it again; add a pound and a half of fresh punces of sugar, and some ambergris ;
butter, grated bacon or call's udder: knead all into a paste, make it up into
when all is well mixed, add the yolks of any form you please, and when they
four eggs, four spoonsful of fine berbs, come out of the oven, strew powder-
eight drachms of spiced salt, and a spoon sugar.
fal of nelouté, and a quarter of a pound CARRAWAY Comfits.- Take some fine
of pounded anchovies. Take a score of carraway seeds, sift all the dust from
carp roes, and a very fine turbot, cut them, and have a large copper presery-
them in pieces, weigh them, and put ing-pan, about two feet wide, and with
spiced salt proportioned to their weight. two handles and two pieces of iron made
lahtly warm two pounds of fresh butter as a ring on each side; then you must
with two spoonshul of shalots, four of have a pulley fixed to the beam, and a
parales, champignons and truffles, shred cord with a hook to each end, so as to
Ine. Prepare your pie as usual; gar-fix it at each side of the pan to let it
15 the bottom and sides with the farce; sling; then have some fine starch as
lay is some of the turbot; season them white as you can get, and just soften it,
M2


CAR
( 124 )
CAR
boil some syrup a quarter of an hour, and rub the rest through a bolting ; put
and mix it with the starch; take some them in a stewpan, and dry them over the
gum arabic, put it into some water, then fire. Make a cream patissière, with
put that into another pan, and make it about half a pint of milk; and when done
just warm; have an iron-pot with char- mix it with the carrots, add a pinch of
coal fire under the large pan, but not minced orange-flowers pralinée, three
too hot, only just to keep the pan warm; quarters of a pound of powder-sugar,
have a large tab to put your pot of fire at four whole eggs; put in, one at a time, the
bottom, and your large pan must be on yolks of six more, and a quarter of a
the top; put the carraway seeds into pound of melted butter; mix all these
your pan; add a large ladleful of gum ingredients together well; whip up the
arabic, rub them with your hands until six whites to a froth, and stir them in
you find they are all dry, then put a by degrees. Butter a mould, and put
ladleful of starch and syrup, and do the some crumb of bread in it, in a minute
same over your pan of fire, until you find or two, turn out all the bread, and three
they are all dry; put the gum only three quarters of an hour before the cake is
or four times to them at first, then the wanted, pour the preparation into the
starch and sugar, but boil your syrup mould and bake it. Serve it hot.
more as you find they come to coat with CARROTS dressed the Dutch pay.
it, and not so much stareh; when you Slice some carrota very thin, and just
have dried them seven or eight times, cover them with water; season them with
put then into your sieve; put them into pepper and salt, cut a good many onions
the stove, do them the next day, and so, and parsley small, a piece of butter; let
successively, for six or seven days. them simmer over a slow fire till done.
CARRAWAY Dragées. --Take any quan CARROTS d la Flamande.-Peel and
tity of carraway seeds you think proper, parboil some small carrots, then put
put them into a preserving-pan, and when them into a stewpan with butter and
quite warm, put in clarified sugar, a salt; let them stew over a slow fire till
liale at a time, stirring it occasionally, done; then take them off, and after stir.
till of the size you wish ; then proceed ring them up with more butter, serve
as directed for Almond Dragées.
them.
CARRAWAY Puffs.-Beat the whitee of CARROT Fritters.-Beat two or three
four eggs to a solid froth; add to them boiled carrots to a pulp with a spoon;
sifted sugar and some carraway seeds, add to them six eggs and a handful of
pounded very fine; put the mixture, four; moisten them with either cream,
with a spoon, in pieces about the size of pilk, or white wine, and sweeter thein.
a shilling, as high as you can, on sheets Beat all together well, and fry in boiling
of damp wafer paper, and bake them in lard. When of a good colour, take thein
a slack oven.
off and squeeze on them the juice of a Se-
CARRAWAY Water.-Take three gal. ville orange, and strew over fine sugar.
lons of proof spirits, and half a gallon of CARROTS (Garniture of).*--Cut fine
water; add to them half a pound of car carrots into pieces about an inch in
raway seeds, bruised; distil and sweeten length, in the form of mushrooms, kar-
the juice with a pound and a half of lick, or any thing else you may like;
brown sugar
blanch them in boiling water with salt
CARROTS,- If young, need only be and butter, take them out and put them
wiped when boiled; if old, they must be into a stewpan with stock, or consommée
scraped before boiling: Slice them into and fine sugar; stew it to a glaze, and if
a dish, and pour melted butter over them. your sauce be not thick enougb, add a
Carrots, au beurre."-Scrape ten or little butter mixed with flour, herbs, and
twelve carrots, as near of a size as possi- sauce tournée. Serve with fried crusts.
ble; cut them into thin slices, blanch CARROTS, à la d'Orléans.-Take a few
thern in water with salt and a small piece young carrots, turn them of an equal
of butter. When done, drain them in a size, and cut them in slices about the
cullender, and then put them into a eighth of an inch in thickness, and
stewpan with a good bit of butter, salt, blanch them well. Next, lay them on a
pepper, and a little nutmeg, shake them cloth to drain; put them into a stewpan
ever the fire, pour to them a spoonful of with a lump of sugar and a little broth,
velouté,or water only, to prevent the but- and let them boil over a large fire; when
ter frora oiling; do nor let it quite boil. reduced to glaze, add a good bit of fresh
You may add fine herbs, if you please. butter and a little salt. The butter must
Carrot Cake.* -Take a dozen large adhere to the carrots when you serve,
and very red carrots, scrape and boil as no sauce ought to be seen.
them in water with a little salt; when CARROT Pudding:-Boil a large carrot
done, drain them, take out the hearts, I tender, then bruise it in a marble mortar,


CAR
( 125 )
CAU
and mix with it a spoonful of biscuit. must be as thick as pease-soup. Use
posder, four yolks, and two wbites of two wooden spoons to rub the carrots
eggs, a pint of cream, a little ratafia, a through. Make the soup the day before
large spoonful of orange-flower or rose it is to be used ; add cayenne. Pulp
water, & quarter of a nutmeg, and two only the red part of the carrrot, and not
ounces of sugar. Bake it in a shallow the yellow.
dish lined with paste ; turn it out, and CARROTS Stewed.--Scrape and wash
serve with sugar over.
the carrots, then blanch, and cut thein
CARROTS en Purée.-Scrape and cut in slices, next turn them a few times
some carrots in quarters, take out the over the fire, with butter, salt, pepper,
inside pale yellow, and do not use it. and shred parsley; moisten with some
When you have washed the outsides, milk, and when done thicken the sauce
boil them in plenty of water, with salt, with the yolks of eggs and serve.
all tender, then train them on a sieve, Another way.- Put the carrots into a
and put them on a stew pan with a good stewpan with a few slices of bacon, some
bit of butter; stir them over the fire with parsley, green onions, salt and pepper,
a wooden spoon ; when the butter begins moistened with stock, or gravy. Let it
to try and the carrots well mashed, put stew till thick and reduced ; serve alto-
in a small ladleful of good consommé, a getber.
very little sugar and salt; continue to Cassia (Candied). - Pound a little
stir them until nearly reduced to the musk and ambergris with as much of the
thickness they were at first; add three powder of cassia as will lie on two shil-
table-spoonful of sauce tournée, stir it lings. Having pounded them well to-
on the fire for three minutes, and rub it gether, take a quarter of a pound of fine
through the tammy in a large dish; if sugar, and as much water as will wet it,
too thick, add a little more consommé, and boil it to a candy height, then put
pat it in a stewpan, and before it is in your powder and mix well together.
wanted, stir it over the fire to boil for Butter some pewter saucers, and when
four or five minutes; if not strong it is cold turn it ont.
enough, mix in a bit of glaze.
CASSIA (Ratufia on).* -Take a pound
CAKROTS (Ragott of):* – Cat some of cassia, half a pound of bitter cherries,
carrots about two fingers in length, shap- a quarter of a pound of cassia leaves, and
ing tbem round; boil them a quarter of half a drachm of cinnamon ; bruise the
an hour in water, and then put them in two first, cut up the leaves, and pound
a stewpan with some good stock, a glass the cinnamon, infuse these ingredients
of white wine, a bunch of sweet herbs, in three quarts of brandy for three weeks.
and a little salt; when done, add a little Dissolve two pounds of sugar in a quart
callis to thicken the sauce, and serve the of water, and mix with the liqueur, and
ngoot with any dish you please.
let it stand some time longer, then strain
CARROTS tciih White Sauce.-Parboil and bottle it. Cork it up
close.
and slice the carrots; boil them in a pint CAUDLE. - Boil up half a pint of fine
of water, a small piece of butter, and gruel, with a bit of butter the size of a large
some salt; when done, and the sauce nutmeg, a large spoonful of brandy, the
thick, make it into a sauce, blanche with same of white wine, one of capillaire, a
batter and flour, and serve.
piece of lemon-peel, and nutmeg.
CARROTS (Souffles of ).- Make a thick CAUDLE.-Make a fine smooth gruel of
purée of carrots, but instead of broth use half-grits; when boiled, strain it, stir it
water, in which put a great deal of sugar, at times till cold. When wanted for use,
half a spoonful of flour, a little salt, and add sugar, wine, and lemon-peel, with
a good bit of butter ; let all this boil till some putmeg, According to taste, you
very tender; then put the yolks of six may add, if you please, besides the wine,
€6, and mix all well together. The a spoonful of brandy, or lemon juice.
moment you are ready to send, beat the CAUDLE, Brmon.
1.-Boil the gruel the
whites of the eggs, which throw in with same as for white caudle, with six spoons-
the rest, and put it into the oven. ful of oatmeal, and strain it; then add a
CARROT Soup.-Put some beef bores, quart of good ale, pot bitter ; boil it,
with four quarts of the liquor in which then sweeten it according to your taste,
beef or a leg of mutton has been boiled, and add half a pint of white wine. When
two large onions, a turnip, pepper and you do not put in the white wine, let it
alt, iato a stewpan, and stew for three be half ale."
bours. Have ready six large carrots, CAUDLE, (A Flour).-Rnb smooth one
teraped and cut thio'; etrain the soup on dessert spoonful of fine flour into five
them, and stew them till soft enough to large spoonful of the very purest water.
paip through a hair sieve or coarse cloth, Put over the fire five spoonsful of new
then boil the pulp with the soup, which | milk, add to it two bits of sugar; the in-


CAU
( 126 )
CAU
ftant it boils, pour into it the flour and make a thick white sauce, in which toss
water, and stir it over a slow fire for them up, and then let them cool; just
twenty minutes,
before wanted, dip them in batter, and
CAUDLE (Cold). - Boil a quart of fry them in a hot pan ; when of a nice
spring water; when cold, add the yolk colour, serve them. They may also,
of an egg, the juice of a small lemon, when boiled and drained, be soaked in
six spoonsful of sweet wine, sugar to your vinegar, salt, and pepper, in which they
taste, and one ounce of syrup of lemons. should be tossed up, instead of the white
CAUDLE (Rice). - Mix some grated sauce, and then fried.
rice with a little cold water, and then CauliFLOWERS à la Génoise.* - After
pour it into boiling water. When of a the cauliflowers are boiled, and are cold,
proper consistence add sugar, lemon sprinkle them with Gruyere and Par-
peel, and cinnamon; to a quart of this mesan cheese grated; put them in a
put a glass of brandy. Boil all smooth. dish, buttered and strewed with cheese.
CAUDLE (White.)- Mix two spoonsful Cover the cauliflowers with a thick white
of oatmeal in a quart of water, with a sauce, mixed with grated cheese. Strew
blade or two of mace, and a piece of bread crumbs on this, then pour butter
lemon-peel ; stir it often, and let it boil over, then more bread crumbs. Put the
full twenty minutes; strain and sweeten dish'on hot ashes, and brown the tops.
it, add a little white wine, nutmeg, and CAULIFLOWERS and Gravy.*--Blanch
a little lemon juice.
and drain the cauliflowers, heat them up
CAULIFLOWERS (10 Dress).- Cut in a little veal gravy or blond; when
off the stalks, but leave a little green on; done, place it on a dish, and add any
boil them in spring water and salt; they other gravy you may think proper. Be
are soon done, but they must not boil too careful not to break the cauliflower.
fast. They may also be dressed in milk CAULIFLOWER Loaf,*-Trim and par-
and water without kalt.
boil a fine cauliflower, then put it into
Second Way.-Blanch the cauliflowers cold water, and drain it. Line ihe bote
a short time with a slice of streaky ba- tom of a stewpan (of the size of the dish
con, butter and salt; when about half you intend to use), with slices of bacon,
done, put them in a stew.pan, with a and place the cauliflower on them, with
little blond, or veal gravy ; reduce the the head downwards. Make a stuffing
sauce, and serve very hot.
with a fillet of veal, beef suet, parsley,
CAULIFLOWERS und Butter.* - Pre-scallions, mushrooms, all chopped small,
pare two cauliflowers, and when they are salt, pepper, and three eggs; when these
drained, cut them in pieces, and put are well mixed together, put it into the
them in a stew-pan, with a bit of butter, open spaces of the cauliflower, pressing
some salt, and lemon-juice; let them it in with the hand ; season it well, and
boil a little at first, then simmer; take stew it with some stock. When the sauce
care they are not done too much. Take is consumed, turn the cauliflower out
them out, cover them with a sauce made carefully on the dish, take away the
with butter, worked with flour, the yolks bacon, and pour over it some cullis, with
of eggs, and a little cream.
a little butter, and serve.
CAULIFLOWERS and Cheese,*-Make a CAULIFLOWERS d la Magnonnaise.
sauce with cullis, a bit of butter, and The cauliflowers, thoroughly washed and
pepper, but no salt. Put in a dish some cleared of their leaves, must be put into
grated Parmesan, or Gruyere cheese, boiling water, butter and salt; when
place the cauliflowers(previouslywashed, firm, take the saucepan from the fire,
picked and boiled) on this; pour the and let the cauliflowers cool in the water.
sauce over, and cover tbem with slices of As soon as they are cold, drain and put
Parmesan cheese, warmed, to make them them into oil, vinegar, salt, and a mig-
adhere to the cauliflower. Colour it with nonette, to soak for two hours. Dish
a salamander.
them in the form of a pyramid, as high
CAULIFLOWERS, Fried.- Pick, wash, as you can; mask them with a white
and throw them into boiling water, with magnonnaise, and place round them a
a little salt, and when three parts done, border of aspic jelly, cut in triangles.
take them out, drain and put them into CAULIFLOWERS Pickled. – Pull the
an earthen pan, with salt, pepper and largest and closest cauliflowers into
vinegar; beat them up in this, and then sprigs; put them into an eartben dish,
fry them in a batter" made as follows: and sprinkle salt over them. Let them
three spoonsful of flour, two eggs, a little stand twenty-four hours; then put them
salt, some oil, and a' tea-spoonful of into a jar, and pour salt and boiling
brandy.
water over them. Cover them close,
CAULIFLOWERS Fried.* - When your and let them stand till next day; then
cauliflowers are about three parts done, take them out, and lay them on a coarse


CED
( 127 )
CED
4
cloth to drain. Put them into glass jars, have been used; blanch and pound a
with a nutmeg sliced, and some mace in pound of sweet' almonds, moistening
eacb. Cover them with distilled vine-them with water; when perfectly smooth,
gar, and secure them from the air. They dilute them with five glasses of water
will be fit to eat in a month.
put in by degrees; then pour them in a
Another Way.* --Cut the caulidowers napkin, and squeezing it, express the milk
in pieces, and throw them into boiling of almonds from them; divide this into
water for a quarter of an hour; then lay two equal parts, with one of which mix
them on cloths to drain. Put them in a the six ounces of sugar with the cedrat,
jar with cloves and salt, and cover them and with the other portion, mix the
with the best vinegar.
same quantity of plain sugar; as soon as
CAULIFLOWERS, Potage of.* - Take both are dissolved, strain them, and put
two cauliflowers, boil, and then drain in each half an ounce of isinglass : your
them, pressing' them a little : then mould being placed in ice, pour into it
thicken a little bechamel maigre with the white blancmange to three quarters
the yolks of six eggs, and add a quarter of an inch in depth; as soon as that is
of a pound of butter, salt, pepper, and a set, pour in an equal quantity of the
little nutmeg; put in the cauliflowers; other, which ought to be of a clear yel-
and wben cold, divide them into pieces low; when that also is set, pour in some
about toe size of a pigeon's egg; roll white, and so on alternately, till the
them in flour, and fry them in clarified mould is full. Turn out the blanc-
butter : drain, and put them in your mange as directed in Blancmange d ko
soup tureen, and pour over them some Françoise.
rich consommé. Serve it with grated Blancmanges of the zestes of oranges,
cheese in a separate dish.
lemons, &c. are made in this manner.
CAULIFLOWERS ( Ragmit of ):-Pull two CEDRAT (Conserve of ).- Prepare half
small, or one large cauliflower intu pieces, a pound of sugar to the ninth degree ;
and stew them in a rich brown cullis, put about an ounce of grated cedrat to
seasoned with pepper and salt; put them it, and mix it; when the sugar is half
on a dish, and pour the cullis over them. cold, add a little lemon-juice, mix it
Garnish with sprigs of cauliflower, boiled well with a wooden spoon ; warm the
very white.
whole for a moment, and pour it into
CAULIFLOWERS d la Reine.-Make a paper cases made for the purpose; when
sauce with a little ham and fillet of veal it is cool, cut it in cakes of what size you
eut in dice, a little butter, chopped pars. please.
ley, sbalots, and a clove of garlic: let it CEDRAT, Conserve of.*-Rub the rind
stew over the fire a little while, then add of a fine sound cedrat on a piece of lump-
a few spoonsful of jelly-broth, and half a sugar, scraping it as ynu proceed : dis-
pint of cream; reduce it to a good thick, solve this sugar in lemon-juice. Boil
ness, strain part of it into your dish, and sugar (a pound for each cedrat), to fort
place the cauliflower (properly prepared), perlé, then put in the cedrat and lemon,
therein; pour the remaining sauce over and proceed in the usual way. If you
that: garnish with bread crumbs, and have not fresh cedrat, the preserved
small bits of butter, and brown it in the cedrat must be used as follows : pound
oren.
half or a quarter of one of these fruits,
CAULIFLOWERS in Salad. * - When pound and pass it through a sieve, and
you have prepared and boiled the cauli- mix it with sugar boiled as above, and
flowers, drain and let them cool; cut lemon-juice,
bem in pieces ; season them with salt, CEDRAT (Conserve of).* -Grate the
pepper, oil and vinegar, and eat them rind of a cedrat all round, until the juice
as any other salad.
is ready to ooze out; this must be done
CECILS. – Nix over the fire for a by rubbing it against a large piece of
few minutes the following ingredients : sugar, (about a pound); remove the sur-
minced meat of whatever kind you please, face of this sugar to which the grated
bread crumbs, plenty of onion, lemon- rind adheres, with a knife, and squeeze
peel, nutmeg, paraley chopped, pepper, to it half the juice of the cedrat. Dis.
salt, a little butter, and some anchovies. solve the remainder of the sugar to the
When nearly cold, roll them up into balls degree grande plume, then take it from
about the size of an egg ; moisten them the fire, and when it has stood a little
with egg; strew bread crumbs over them, while, put in your cedrat, stirring it with
and fry them of a good clear colour: a spoon, until a sort of ice forms on the
serve them with made gravy.
top; you may then pour your conserve
CEDRATS, Blancmange of..-Grate into moulds. Be careful not to put it in
the rind of a cedrat upon some sugar in too hot.
the usual way, until six ounces of sugar CEDRAT Cream au Bain Marie. * -Rasp
1


CED
( 128 )
CED
the rind of a cedrat on a piece of sugar to it the cream, and finish as Fromage
weighing ten ounces, scrape off the sur. Bavarois.
face, and rasp again as usual ; infuse this CEDRAT (Preserved) Genoises.* Add
sugar in boiling milk; cover and let it to the usual ingredients (see Genoise),
stand till nearly cold, then mix it gra. the peel of a cedrat, grated on the sugar
dually with ten yolks, one whole egg, and used; when glazed, strew over them a
a grain of salt. Strain, and finish as quarter of a pound of preserved cedrat,
usual. See Cream au Bain Marie. cut small; dry them a minute or two in
CEDRATS, Distilled Cream of."-Infuse the oven.
the rinds of four very fine cedrats in CEDRAT Ices.—Take a piece of loaf
three quarts of the best brandy, and a sugar, and have a fresh and sound eеdrat,
pint of water; close the vessel tight, and which you must grate over a piece of
let it stand several days. At the end of paper, on the piece of loaf sugar, scrap-
that time distil it in the bain marie. ifing with a knife what sticks upon the
the brandy is of the proper strength, the sugar of the skin of the cedrat; when you
three quarts will yield two of the liquor; have thus
taken off the outer rind of the
to which put three pounds and a half of cedrat, by rasping or grating it on the
sugar, dissolved in three pints and a half sugar, take a little clarified sugar, boiled
of water; pass the whole through a very fine, which add to the raspings or
straining bag, or Alter it through pa- gratings of the cedrat, with what quan-
per.
tity of juice of lemon you think requi.
Oil of cedrats is made in the same site for the quantity of ices you intend
manner, with the addition of a pound making, and a little water; pass the whole
and a half more sugar, and half a pint of through a sieve, then ice it, and finish
water.
the same as all other ices.
CEDKAT Cream à la Françoise.* -Rasp CEDRAT Ice Cream. - Take two
the rinds of two cedrats on ten ounces of large spoonsful of essence of cedrat, put
sugar; which mix with the yolks of eight it into a bason, squeeze in three lemons,
eggs, á grain of salt; add gradually five and add one pint of cream; be careful
glasses of nearly boiling milk, stirring that all the essence is melted; then pass
it constantly. The remainder of the it through a sieve, and freeze it accord-
operation is the same as in making ing to custom.
Cacao Cream à la Françoise.
CEDRAT Water Ice-Take four ounces
CEDRAT Cream Pátissière.- Rasp the of essence of cedrat, put it into a bason,
rind of a cedrat in the usual way, on a and add to it the juice of three lemons,
quarter of a pound of sugar; crush with two gills of syrup, and half a pint of
the latter an equal weight of sweet water; then pass it through a sieve, and
and six bitter macaroons ; add this freeze it rich, and if you would have it in
mixture to the cream, prepared as di- the shape of the cedrat, after you have
rected. See Cream Pátissiére.
filled your mould, close it well, and cover
CEDRATS, Dried, Whole or in Quar- it with half a sheet of brown paper before
ters. – Take some preserved cedrats you put it in the ice.
either whole or in quarters, wash them Cedrats Zestes, Jelly of. * -Take
in a little warm water; boil some syrup three quarters of a pound of lump sugar,
in another pan, till it comes to blow; grate on it the zestes of two cedrats, and,
take a large spoon, and rub it well to the as the sugar becomes coloured, scrape it
sides of the pan till it comes white; dip off with a knife, and grate again, and so
yoar cedrats in, take them out and put cn until all the zeste is gone; dissolve
them on wires over another pan ; let the scraped sugar in twoglasses of water,
them drain well, then put them into a and, with the juice of four lemons, pass it
hot stove on the wires for one day, till through a jelly bag. Clarify the remain.
the candy dries all round them; when der of the sugar, and then put a fourth of
well dried, put them into boxes, and it into a small preserving pan; boil it to
lay a paper between every layer of caramel height, to colour the jelly; mix
cedrats.
this, the fruit, the syrup, and an ounce
CEDRAT Zeste, Fromage Bavarois of.* of isinglass together, and finish in the
-Take half a pound of lump sugar, rasp usual way.
on it the zeste of cedrat, and as the sur CEDRATS Whole, Liquid.-Get the ce-
face of the sugar becomes coloured, drats at the Italian warehouse; make a
ecrape it off, and rasp again; dissolve hole through the middle of them at the
the sugar in two glasses of nearly boil thick end; put them in a large pre-
ing milk; cover it, and when nearly cold, serving pan with water, and boil thern
mix with'it six drachms of clarified isin: one hour and a half; ther drain all the
glass, then strain, and place it in a bol water from them; set them up end.
in ice; and when it begins to take, ada I ways, to drain the water out of the


CED
( 1.29 )
CEL
ends ; boil some syrup in a large pre- is melted ; and if it is not rich enough,
serving, pan twenty minutes, then put add more syrup, pass it through a sieve,
the cedrats into a large earthen deep and it will then be fit for use.
pan, pour the syrup over them, and CEDRAT Water. - Take the yellow
let them stand two days before you touch rinds of five cedrats, a gallon of proof
them; then boil them with syrup half an spirit, and two quarts of water, digest the
bour; (do not let them be too soft), put whole in a vessel close stopped for twen-
them into the pan, and cover them with ty-four hours, then draw off one gallon,
paper; the next day drain the syrup and sweeted with fine sugar.
from ther, boil and pour it on them Another way.*--Distii in an alembic
again, and repeat it 60 for ten days, al- bain marie, the rinds of four cedrats and
ways keeping them covered with syrup; one lemon, in three pints of brandy;
when done, put them into your pots, and from this you
may draw nearly a pint and
when cold cover them with apple jelly; a half of liqueur. Dissolve two pounds
take care your pots are dry.
of refined sugar in a pint of pure river
CEDRAT Madelaines.* _-Grate on some water, mix it with the liqueur, filter and
sugar the rinds of two cedrats; crush this bottle it.
sugar, and mix it with as much powder CELERY.---This root is generally put
sugar as will make together nine ources; into soups, but very little is sufficient, as
pat it into a stew pan with balf a pound of the flavour is much stronger than other
siſted four, six whole and four yolks of vegetables.
eggs, two spoonsful of Andaye brandy, To make a ragoût for meat with it,
and a little salt; stir this mixture well, soak and wash it well in cold water;
until the paste is formed, after which stir then boil for half an hour, and shiſt it
it one minute, but no longer. When into cold water; drain it well, and stew
your moulds are buttered, put nine it with some stock and cullis ; take the
ounces of clarified butter into the pre- fat off, season, and serve it.
paration, which must be placed over a When very white and tender it is
very slow fire, stirring it lightly, and as eaten raw; and as a salad, with salt,
soon as it becomes liquid, pour a spoon. pepper, oil, vinegar and mustard.
tal into each mould, and bake them in a CELERY Cream.-Put half a pint of
moderate oven.
cream and a pint of milk into a stewpan,
Instead of cedrats may be substituted with nearly a quarter of a pound of sugar,
the rind of oranges, (sweet or Seville), and let it boil till a third is consumed
lemons, or crisped orange flowers. take two heads of celery, let them boil
CEDRAT (preserved) Madelaines. in the cream just time enough to flavour
Cut two ounces of preserved cedrat it. Strain the cream and beat up with
into small equal sized pieces, which it the yolks of five eggs, a little flour, and
mix with the paste when about to be put set it in hot water over the fire, taking
into the moulds. No other odour must care it does not boil. If you wish to
be put in.
serve it cold, put in neither eggs nor
CEDRAT Pudding, en Timbale.* -Cut flour, but when the cream is strained,
the crumb of a roll into slices, and pour and is lukewarm, mix it with runnet,
over them two glasses of boiling milk, strain and put it into a dish for table;
set it on the fire, and stir it constantly, set it over hot embers, put a cover over,
till it becomes a very spongy paste; then and hot embers on that, and let it re-
rub it in a mortar with six yolks and two main till the cream is set; keep it in a
whole eggs. Put this paste into a sauce- cool place till
ready to serve.
pao, with a quarter of a pound of sugar, CELERY Creum. * — Cut two well-
(on which the zeste of a cedrat has been washed heads of celery into small pieces,
rasped), two ounces of bitter macaroons, and boil them in half a pint of water;
three of dried currants, three of raisins, strain the deeoction, and add to it a pint
stoned, and cut in hall, six of marrow, of cream, four ounces of sugar, a little
shred fine, half a glass of Madeira, a coriander and cinnamon, the zeste of a
pinch of salt, and a quarter of a nutmeg lemon, and a spoonful of orange-flower
grated. When these ingredients are well water; reduce it over the fire, to half
mixed together, pour them into a butter. the quantity, and whilst the cream is
ed mould, and bake it for an hour and a lukewarm, put in some gizzards, chopped
ball in a moderate oven.
very small ; stir them well in, and then
CEDRAT Water.-Take a large wooden strain it; place it in hot cinders, cover
spoonful of the essence of cedrat, put it it, and put fire also on the top ; when
in a bason, squeeze three lemons, add the cream is set, place it on ice to cool.
three gills of syrup, and a sufficient Celery, Fried.* - Blanch the heart
quantity of water; make it according to and white leaves of celery, and stew it
your taste, be careful tbat all the essence in a little stock ; dry it in cloths ; cut it


CEL
( 130 )
CEL
in pieces, and dip them in good plain a shilling; blanch, and pnt them into a
batter, and fry them. Sprinkle salt over small stewpan, with consommé enough to
them when you serve.
cover them, a small bit of butter, a little
Another Way.-Wash and cut off the sugar and salt, and lay a round paper
green tops of six or eight heads of fine over the whole; let them stew gently,
celery, and dip each head into batter till nearly done, then shake them up in
made as follows: a pint of white wine, béchamelle sauce.
the yolks of three eggs beat fine, a little Second Way.-Cut boiled celery into
salt and nutmeg; fry the heads in bui- pieces two inches long; put them into 8
ter. Serve with melted butter over. stew-pan with some veal gravy which
CELERY Fritters.* - Take about a tastes strong of spices and herbs, thicken
dozen heads of celery, and cut them six it with three quarters of a pound of but.
inches above the roots, which must be ter rolled in flour, and half a pint of
rounded; wash them well, blanch them cream; boil it up, and squeeze in some
for a quarter of an hour, then let them lemon-juice.
cool and drain; tie them up in four Third Way.*-Blanch about a pound
packets ; line a stew-pan with slices of of fillet of veal in some stock; stick it
bacon, and put on them your celery, a with stalks of celery, in the same manner
bunch of herbs, seasoned with salt, and as larding it; slice some onions into a
moistened with skimmings of the pot, stewpan, also two carrots, and a small
cover them with bacon and paper; stew piece of bacon stuck with cloves, lay in
them, and when done drain and press the veal, and let it stew gently till it
them. Then soak them in brandy and begins to burn, and stick to the bottom
sugar; dip them in batter, and fry them. of the pan; then put in a little stock,
Drain, glaze, and serve them.
and let it boil over a slow fire for three
CELERY for Garniture* -For this pur- hours. Pass it through an unbleached
pose the heart and white leaves only napkin, and serve with whatever meat
must be used. Brown in a stewpan, a you please. Garnish your dish with the
little fat, and a spoonful of four ; add a veal, cut in pieces, and laid round.
small quantity of stock, parsley, salt, Celery Sauce, (Brown): - Cut into
and pepper. Let it boil'a quarter of an lengths as before; boil and drain it; put
hour, then put in the celery, and some in in some good gravy, with a little flour
gravy, and reduce them over the fire. mixed in smooth, a little ketsup, pep-
CELERY au Gratin.-Take a dozen per, salt, and nutmeg; boil all up to-
heads of white celery, trim
off the stringy gether.
parts, and cut the rest into pieces about CELERY Soup.-Neatly trim and wash
the size of a shilling; boil them tender, two dezen heads of fine celery, split each
and then stew
them in good consommé, in two, and put them to blanch in a large
with a bit of butter, a little sugar and stew-pan of water with plenty of salt ;
salt. When nearly done drain and toss when tender drain them on a sieve, and
them up in some béchamelle, with the stir the soup over the fire, with about
yolk of an egg; put them in a dish, and three ounces of butter, and a very little
shake some fine bread crumbs over, and sugar and salt. When the butter begins
with a spoon sprinkle some clarified' but to look clear, mix in a ladle of consommé,
ter on that, and then bread-crumbs when that bas boiled for a few minutes
again. Brown it with a salamander. and the celery is perfectly mashed, stir
CELERY, (Purée of):-Cut the whitest in three table-spoonsful of sauce tournée,
part of several heads of celery, and and when this is well boiled rub the
blanch them in water to take out the bitter whole through a tammy; add a pint of
taste; let it cool and drain. Then put strong consommée, and nearly as much
it into a stewpan, with a little consommé thick cream. Put it into the soup pot,
and sugar. Let it stew for an hour and and half an hour before you want it, set
a balf, and be reduced till no moisture it on the fire to boil, and skim it. Serve
remains, then mix it with four spoonsful it with celery cut round, blanched and
of béchamelle or velouté; strain the whole stewed. If you wish the soup to be brown
through a cammy, and put it in the bain instead of white, use espagnole, and no
marie. When ready to serve, put in a cream.
little thick c eam.
CELERY Stewed.-Boil till tender the
CELERY ( Lagonit of ).-Cut the white white part, and cut it in pieces; stir some
part into le igths, and boil it till tender, cream over the fire, with two yolks of
fry and dr.in, and flour it, put it into eggs, put in the celery, salt, pepper, mace,
some rich gravy, a little red wine, salt, and grated lemon-peel; shake all to-
pepper, nutmeg, and catsup. Boil it up: gether, but do not let it boil.
CELERY Sauce.-Cut& dozen heads of Another Way.-Boila dozen heads of
fine celery into pieces about the size of fine celery in salt and water till aearly


CHA
( 131 )
CHA
done; then set them to stew between and fill it with sponge biscuit, sweet-
lards of fat bacon, with consommé enough meats, blanched almonds, or some made
to cover them; when very tender drain cream; put trifle over that, and garnish
them on a sieve, and serve with good the froth with rose-leaves, coloured com-
béchamelle sauce.
fits, or caramel sugar thrown lightly
Celery on Toast. - Cut some well over the top.
buttered toast into pieces about three CHAR.-Cleanse them, cut off the
inches square, lay on them celery stewed fins, tails, and heads, and lay them in
according to the second receipt, and rows in a long baking-pan, first season,
serve it to table.
ing them with pepper, salt, and mace.
CHAMBORD. - This is a ragoût When done, let them stand till cold, pot
made of cock's-combs, cock's kidneys, them, and pour clarified butter over.
fat livers, and fowl's eggs. The combs CHARD au gras.*-Blanch and dress
must be scalded as follows:- Put them them the same as celery; boil them
into a towel with coarse salt, then hold quickly in water, with salt and a little
ing each corner of the towel, dip the part butter; drain and put them in a stew.
containing the combs into boiling water, pan, with butter worked up with flour,
leave it in for a minute, and then take it salt, pepper, nutmeg, and blond. When
out and rub the whole together, to take nearly done, add a little verjuice or vine.
off the first skin that is about the combs, gar; thicken the sauce, and serve quite
and open your towel ; if the combs be hot.
not sufficiently skinned, dip. them into Chards à la Venitienne.-Prepare the
boiling water a second time, but they chards the same as Chards au gras, and
must not get too firm, as that will pre- finish in the same manner as for Cardoons
vent their whitening. When properly and Cheese.
skinned, pare the little black points that CHARLOTTE (A).-Cut a sufficient
the blood may be taken out. Put them number of thin slices of white bread to
into a pint of water and let them lay on cover the bottom and line the sides of a
a corner of the stove with very liule fire, baking-dish, first rubbing it thickly with
for two hours; then blanch and put them butter. Put thin slices of apples into
into a little blanc; take care not to do the dish in layers, till the dish is full,
them too much; the kidneys must not strewing sugar and bits of butter between.
boil, as they would break; boil the eggs In the mean time, soak as many thin
a little to take off the first skin, throw slices of bread as will cover the whole, in
the whole into blanc, and when the warm milk; over which place a plate,
combs are done, have read y some espag; and a weight, to keep the bread close
nole, and a pint of Madeira (both reduced upon the apples; let it bake slowly for
and then mixed together), with large three hours. For a middling-sized dish,
mushrooms turned, and some small you should use half a pound of butter for
quénelles, which have been poached se- the whole.
parately. Mix all together, and drain CHARLOTTE (A).* – This entremets
the ragoût, the combs, be kidneys, and may be made of any kind of fruit you
the eggs. Put the whole into the sauce please, and is eaten lot. If apples are
with the quénelles ; stir gently, not to used, pare, core, and cut about a score
break the latter; season it well. Add to the of them into small pieces, and put them
above, a garnish of soft roes of carp, some into a stewpan with some water, a good
good-sized cray-fish, and two spoonsful piece of fresh butter, powder-sugar,
of eseence of anchovies. To poach the pounded cinnamon, and grated lemon.
quénelles, two must be used, fill one with peel, and stew till the water is dried up;
the farce which has been levelled all then set them to cool in an earthenware
round with a kniſe dipped into boiling vessel. Cut some very thin slices of
water. With the other spoon, which is crumb of bread, dip them in melted fresh
also lying in boiling water, take the qué butter, and lay them neatly all over the
nelle out, and put them into a buttered bottom and round the sides of the stew-
stewpan, and boil them for a quarter of pan; then pour in the apples, leaving a
an hour. A small quantity of salt is re- hole in the middle, in which put apricot
quired in the water.
marmalade. Cover the whole with bread,
CHANTILLY Basket.-Dip some ra. sliced thin, and buttered as above.
tafia cakes into clarified sugar boiled to Place it in a hot oven, bake it an hour,
caramel height; place them round the and turn it out.
inside of a dish ; then cut more ratafia Another way.*--Cut as many very tbin
cakes into squares, dip them also into slices of white bread as will cover the
sugar, and pile them corner.ways on the bottom, and line the sides of a baking-
row, and so on for two or three stories dish rubbed with butter, Slice apples
bigb. Line the inside with wafer-paper, thin, place them on the bread, strew
i


CHA
( 132 )
CHA
powder-sugar over, and bits of butter : On the top of this border lay a crown of
then put a layer of apples, sugar, and ring of the cray-fish tails to correspond
butter, and so on till you have filled the with the bottom, and cover the whole
dish. Have ready some bread, cut thin to the thickness of an inch, with a qué-
and soaked in warm milk; lay a plate
on nelle farce, pretty firm; then fill the
the Charlotte, and a weight on that. middle with a blanquette of fowl, veal or
Bake it in a slow oven for three hours. lamb sweetbread, or a ragoût, or any
Half a pound of butter is the proper thing else you may think proper, leaving
quantity
three quarters of an inch space at the
CHARLOTTE à la Francoise.* - This top, which must be filled with a farce ;
charlotte is made in the same way as cover the whole with a buttered paper,
that à la Parisienne, only that croquettes and put it in the bain-marie for an hour
à la Parisienne, and a cream blanc. and a half. When turned out of the
mange are used, instead of the biscuits mould, make a crown of small white
and fromage bavarois. Finish it in the champignons, lay this on the top near
same way.
the edge, and in the centre a single
CHARLOTTE d l'Italienne. *-Make a champignon, round which place eight
small entremets of rum genoises, cut in filets mignons, in the form of a rosette.
pieces like spoon-biscuits, with which CHARTREUSE Printannier.* – Scrape
line a plain round mould, fill the char- two bunches of carrots and two of turnips,
lotte with ram cream-plombière, with the and then cut them into pieces, about two
addition of four drachms of clarified inches long and three quarters of an inch
isinglass; cover the creain with genoises, in diameter, and throw them into cold
and finish it in the usual way.
water; blanch them, and then separate
CHARLOTTE à la Parisienne. * -Take a them.' When cold, put them into some
quarter of a pound
of well glazed spoon- good stock with a small quantity of su-
biscuits, and a small case of green pista- gar, and set them on the edge of the
chio biscuits, which must be cut in thin stove until nearly done, when they
slices, and then formed into lozenges; should be placed over a hot stove. In
arrange these at the bottom of a plain oc- the meanwhile take the trimmings of
tagon mould, in the form of a star, and the carrots and turnips, a dozen onions,
with the remainder cover the sides of the with a few cloves, six heads of celery,
mould, placing them upright, and the and two lettuces, moisten them with
glazed sides next the mould; fill the in- some good stock, and let the whole sim-
terior with a vanilla fromage-bavarois, mer gently, skimming it well, until the
but do not put it in till the moment bed vegetables are thoroughly done; then
fore it is sent to table; then cover the strain the liquor from them; and when
fromage with biscuits, and surround the it has stood a little time, strain it again,
mould with pounded ice for about forty so that it may be quite clear, then stir
minutes, then turn it on a dish for up with it some espagnole.
table.
Take three small cabbages cut into
CHARTREUSE.- Prepare some apples, quarters, blanch them, open each quar-
and place them in a dish like apples åter, and season it with a little salt; tie
la Turque, in a purée ; pare and quarter them up, and put them in a stewpan,
and trím a dozen nonpareils, stew them lined with ham and bacon, with a sau-
in sugar as for a compote. . Warm some sage, a piece of bacon, two small par-
currant jelly and apricot jam, dip the tridges larded, parsley, and green onions,
quarters alternately into each, and place season the whole, and cover it with slices
them on the apples according to your of bacon, moisten it with poéle or con-
taste. Warm the whole very gently. sommé, and let it stev over a gentle fire
CHARTREUSE à la Parisienne en sur. for two hours.
prise.* _Boil eight fine truffles in some Whilst the above is cooking, drain the
white wine, and when cold, skin and cut carrots and turnips, and place them ac-
them lengthwise with a root cutter, cording to fancy in a buttered mould, so
half an inch in diameter ; then take a as to corer the sides and bottom com-
bundred cray-fish tails, (or carrots pre. pletely; then drain the cabbages in a
pared as for chartreuse printunier), trim, cullender, and press the other ingre;
and lay them at the bottom of a but- dients in a napkin ; trim the bacon, and
tered mould, on the place the truffles cut the sausages into thin slices; Jay the
round the sides of the mould, so as to cabbages lightly in the mould; then the
form an ornamental border, of some bacon and sausages like a cord; then
open, pleasing pattern, the spaces be place the partridges, breasts downwards,
tween the truffles being filled with the the bacon and sausages on them, and fill
filets mignons of chickens, previously the mould (making the top quite flat)
wrowned in butter, and properly trimmed. I with the cabbages; lay a buttered paper


CHE
( 133 )
CHE
over the whole, and put it into the bain: jauthority few will be hardy enough to
marie for an hour. 'Before it is turned dispute.
from the mould let it drain well; when Stilton cheese, made in May or June,
ready for table, the dish and chartreuse is usually served at table at Christmas.
may be ornamented in various ways, ac. If made at a capital dairy, however, it is
cording to fancy.
in better order at ten, or even twelve
CHEESE.-To select good cheese is a months, or, if well managed, even at a
department of marketing that requires later period.
great jadgment; a nice palate, and a It is customary with certain tavern.
sensitive nose are the two chief requisites; keepers to produce an artificial ripeness
but the eye is a necessary organ, not on Stilton, to please those pseudo con-
only for detecting what escapes the en-noisseurs, their vain customers, who
quiry of these senses, as mites, decay, boast loudly of their superior taste in
&c., but with good judges it will usually these matters, when in the chair, and
tell a prime cheese from an indifferent who verily the couplet of the inimitable
one, by the texture and colour alone. poet-
In choosing this necessary article, at-
tention must be paid to the appearance
“ Doubtless the pleasure is as great
of the rind. Cheshire cheese, from a
In being cheated as to cheat."
good dairy, is in its prime at two years, Mine host, manages the matter thus :-
provided it has been well kept. A damp A Stilton, with a rugged and picturesque
storehouse produces premature decay, coat, is tapped, and in the aperture is
and fills it with mites.
inserted a small piece of mite-touched old
Cheese, even of the finest quality, is Cheshire, and then stopped with a wet
apt to deceive those unacquainted with cloth. In three weeks or a month it is
the article, both in taste and smell, when ripe enough, and relished by the con.
judging by the taster, or when first cut, vives with its concomitant, a glass of
as it will frequently possess a strong and port, as a bonne bouche fit for the gods !
unpleasant Havour, although in a few Certain epicures are accustomed to
days after being cut, exposure to the air make a conical excavation on the top of
will render it pure and agreeable to the a Stilton, and to pour therein from two
emell and taste. It is hence the custom to four glasses, or even more, of port,
with experienced caterers to lay in a claret, or Madeira wine, which being
stock of Cheshire cheese, and to keep it absorbed for three weeks or a month,
in a dry cellar in saw-dust, in a box, by they maintain, improves its favour
which, in two or three months, it improves, There is no disputing with a variety of
and is fit to cut. It is then well to divide tastes. On some occasions an accidental
it into two parts, or to take out a fourth, Aavour may be thus attained, which may
according to its size; spread butter on be palatable; but, on the authority of
the part to be reserved, and keep it in one of the best judges of these matters,
a dry place; that for use should be ex we venture to say, that many a prime
posed in the larder on the cheese shell, Stilton has been spoiled by such whimsical
three or four days, when it will be ready practices; and we are assured, as well by
for the table. A certain late worthy Al- the dairyman, cheesemonger, and is that
derman and Vintner, famed for his know the first cooks, that the finest Stilton,
ledge of the larder, for many years was wbich ripena without any artificial aid.
accustomed to put Cheshire cheeses in a North Wiltshire cheese has long ac-
sack, cover them with a basket, and quired deserved celebrity, being rich,
bury them under bis summer stock of and of fine flavour ; these are fit for the
coals, and in the winter, as they reduced, table at pine months, but, if carefully
he used to say, "Now is the time for my kept, they are in perfection at twelve
old Che-hire." No cheese of equal fla- months.
vour, perbaps, was eaten in the city of Double Gloucester, is also a cheere in
London.
great repute, and iſ made at a good dairy
We speak of Cheshire, par excellence, is in prime order from nine to twelve
as the most piquant and fine-flavoured months. This makes an excellent Welch
of English cheese, although the modern rabbit, and is capital for a stew, if care-
pourmands are pleased to designate the fully dressed in a cheese.toas:er.
Stilton cheese the British Parmesan. Single Gloucester, which, when suc-
Good Stilton, however, such as may be cessfully made, is on a fine delicate fla-
purchased atCullum's in Old Bond-street
, your, is generally used at the taverns
is a treat for the most refined palate, and for a'Welch rabbit. It is fit for the table
is generally preferred at the tables of the in five or six months.
geai, even by those Amphytrions, whose Derby cheese, however, when from
N


CHE
( 134 )
CHE
the best dairies, being of a delicate flac | three or four on each pipe or cask of
vour, and agreeable texture, is preferred wine, and brushing and turning them
to all others, by the cognoscenti, for every week; but if i here are no casks of
toasting. A' Welch rabbit, capitally wine, put them on the top of the strong
cooked, of Derbyshire cheese, is served beer casks. Cheere, even of an inferior
with éclat at the best appointed tables. quality, if thus managed, will become
Cheddar cheese is also in high esteem much richer, fine, and mellow. They
at the best tables. It is in its prime from must be turned alternately.
nine to twelve months.
The cheere should not be brought from
Dunlop cheese, made in the parish of the rack to the parlour, but at the mo-
Dunlop, in Ayrshire, is in high esteem ment it is wanted, and should be return-
at the first Scottish tables, and is consi- ed to the rack as soon as taken from
dered a handsome present to an English table. Be careful to use those that are
family; and due honours are paid to the ripe and mellow first.
Ayrshire dairies, as often as it is set upon Cheescs of all sorts, are known to be
the English board. The Great Unknown the best which bave month thin coats,
has celebrated the Dunlop cheese in bis and those chosen which are the heaviest;
* Heart of Mid Lothian.';
for, although they be of the same size,
of cream cheeses, there are various yet they differ materially in that point;
sorts, and for which the English dairies as all ſai, good cherse is the heaviest.
are famed. Amongst others, the Cotten The round Dutch cheese, of the best
ham, when in its prime, is of delicious quality, and not too salt, which is a com-
flavour. The Baih cream cheese is also mon failing with them, is not unfre-
delectable, and others, which are eaten quently used for toasting, and with suc.
equally new, particularly those from a cess. This, and other cheeses, made of
certain town in Bedfordshire, the name skim milk, are considered better for that
of which we do not recollect; there, and purpose, and eat richer and more agree-
many more of excellent quality, are thin ably to the palate than even the best
in form; the Stilton is also a cream North Wiltshire, indubitably one of the
cheese, though amongst the thickest richest of English cheeses. The fatty
that come from an Englislı dairy. richness of this material, constitutes not
of foreign cheese, the Parmesan, the desired properties for toasting, as the
which being first made at Parma, in 1 inferior cheeses are, when toasted, found
Italy, hence derires its name, still to be richer, softer in consistence, less
maintains pre-eminence over all others. ropy, and superior in flavour, than even
The manufacture of this cheese was stilion.
formerly confined to the dairies of Purna Cheeses that become tainted with
and Piacenza; and where, for a long mites, are recommended by a Derby-
period, the best were made; of late, shire lady, well acquainted with the oper-
however, the district of Lodi is most ations of the dairy, to be wiped, and
celebrated for this cheere.
then put into a pot in which mutton has
The Gruyere from Switzerland, the been cooked, whilst the water is yet bot,
Rochefort, made of ewes' milk, and the and made to boil a few seconds, then to
Neufchatel from France, are cheeses be taken out, immediately wiped, dried,
served as delicacies "pon an English and put away in a dry place.
table; but the true English Cheshire is CHEESE, Artificial.-Take a gallon of
held 'snperior to all there, even by the new milk, two quarts of cream, nutmeg,
learned gastronomists of Paris.
mace, and cinnamon, all well pounded;
In having the care of the cheese for boil these in milk; then put in eight
the parlour, or for the family in general, exgs, six or eight sprongful of wine vine-
says an anonymous writer, let a broad gar to turn the milk; let it boil till it
hanging sheli be hung, either in the comes to a tender curd; tie it up in a
wine or strong beer cellar, as neither cheese-cloth, and let it bang six or eight
rats nor mice can then get at the cheese. hours to drain; then open it, take out the
If you keep cream cheeses, put them spice, sweeten it with sugar and rospe
between two plates or dishes to ripen, water; put it into a cullender, let it
with some fresh leaves fro'n the garden, stand 'an bour more, then turn it out,
and turn them every morning; and for and serve it up in a dish, with cream
all other cheeses have a rack or two under it.
made in the cellar, for it will be a means CHEESE Brioche.*-Make a brioche in
of improving them daily. A large space the usual way, and when ready for bak-
in the rack should be left for the Chening, spread it over the board, and strew
sbire, brick.bat, and dolphin cheeses, over it some Gruyere cheese, cut into
&c. &c.; and nothing improves them, or dice, in the proportion of a quarter of a
makes then go farther, than putting pound of cheese to a pound of brioche


CHE
( 135 )
CHE
paste. Roll it out as usual, take off | raw cream put a sufficient quantity of
about an eighth part, and put the largest salt to season it; stir it well; fold a
portion into the mould or case, dorez it; cheese-cloth three or four times, and
then take the remainder of the brioche lay it at the bottoin of a sieve, and pour
and place it on the top, so as to form a your cream iuto it. When it hardens,
sort of head to the other; dorez and trim cover it with nettles on a pewter plate.
it. When it has been in the oven about Cheese Cream.-Make a pint of good
two hours, take it out gently, and if the milk lukewarm, and stir in a bit of ren-
head be not detached from the rest, re. net about the size of a pea, previously
move it lightly, lay paper over, and dilated with some of the milk; put it
replace it in the oven as quickly as you over a few hot embers, and cover it with
can, to finish the baking
fire at the top; when the curd is set, put
CHEESE, Cake of.* - Take about the it into a little osier basket, made for the
fourth part of a close, fat Brie cheese, purpose, and well drained, turn it into a
pound and rub it through a sieve; mix dessert dish ; serve with good cream,
with it a pint and a half of four; lay it and fine sugar over it.
on the board, make a hole in the middle, CAEESE Cream.- Put five quarts of
into which put three quarters of a pound strippings, that is, the last of the milk,
of butter, and work it in well; add to it into a pan, with two spoonsful of rennet.
a little Gruyere cheese grated, and six When the curd is produced, strike it
eggs. Knead these all together well; down a few times with the skimming-
mould it up, and let it stand for half an dish, to break it. Leave it to stand two
hour; then roll it out, and make it into hours, then spread a cheese cloth on a
a cake of about three inches; mark it sieve, put the curd on it, and let the
with a knife on one side in chequers, and whey drain; break the card a little with
on the other in rays; dorez, and bake it your hand, and put it into a vat, with a
in a moderate oven.
two-pound weight upon it. Let it stand
CAESHIRE Cheese, to imitate. The for twelve hours; take it out, and bind
milk being set, and the curd being come, a fillet round. Turn it from one board
do not break it with a dish, as is cus. to another every day, till it is dry; cover
tomary in other cheese, but draw it to with nettles or clean dock leaves, and
gether with your bands to one side of the put it to ripen between two pewter-
vessel, breaking it gently and regularly; plates. If the weather is warm, it will
for if it be pressed roughly, a great deal | be ready in three weeks.
of the richness of the milk will go into Cheese Cream.-Put twelve quarts of
the whey. Put the curd into the cheese new milk and a quart of cream together,
vat or mote as you gather it, and when with rennet just sufficient to turn it, and
it is full, salt it at different times; press let the milk and cream be just warm.
it, and turn it often.
When it has stood till the curd has come;
The thickness of these cheeses must lay a cloth in the vat, which must be
be about seven or eight inches, and they made of a size proportionate to the cheese.
will be fit to cut in about twelve months. Cut out the curd with a skimming.dish,
You must turn and shift them frequently and put it into the vat till it is full,
apon a shell, and rub them with a dry turning the cheese-cloth over it; and as
coarse cloth. At the year's eod, you the curd settles, lay more on, till you have
may bore a hole in the middle, and pour laid on as much as will make one cheese.
in a quarter of a pint of sack, then stop When the whey is drained off, turn the
the hole close with some of the same cheese into a dry cloth, and then Jay
cheese, and set it in a wine cellar for six upon it a pound weight. At night, turn
months to mellow; at the expiration of it out into another cloth, and the next
which you will find the sack all lost, and morning salt it a little. Then, having
the hole in a manner closed up. If this made a bed of nettles or ash leaves to lay
cheese be properly managed, his favour it on, cover it with the same, shifting it
will be pleasant and gratelul, and it will twice a day, for about ten days, when it
eat exceedingly fine and rich.
may be brought to table.
CHEESE ( Crab).*-Cut some thin slices Cheese Cream, a Plain Family Way.
of any rich cheese, as Cheshire, double-Warm three hall pints of cream with
Gloucester, &c. and press them well with one half pint of milk, or according to the
a knife, until you can spread it like but same proportion, and put a little rennet
ter. Then mix up with it, mustard, in it; keep it covered in a warm place
common and chili vinegar, cayenne pep- till it is curdled; have a proper mould
per, salt, essence of anchovies, and any with holes, either of china or any other;
other fish sauce you think proper. Mix put the curds into it to drain, about an
all together thoroughly to a thick pulp. hour, or less : serve with a good plain
Cheese Cream. – To three pints of cream, and pounded sugar over it.
N2


CHE
( 13 )
CHE
With Whipt Creas.-Pata zood pirck | card is pror'uced, put it into a little esier
of guis-dragun powder into a grart of basket to drain, and when it has taken
cream; whip it till it is quite thick with the form of a cheese, turn it into
a dist.
fine rasped lemyn-peel; pour it into a CHEESE Creon Ilipped.* - Chop
cloth-strainer, or a piece of monslin; drain very fine
a piece of green lemon-peel,
it tbus in a basket, and serve it the same and put it into an eartbea pan with
as the first.
pint and a half of good thick cream, and
CHEESE Crean led.-Boil a pint of a piece of gum-dragon, about the size of
good cream, then put half a pound of a pes, powdered; bip your cream, and
sugar to it, about a dozen of sweet als as the whip rises, take it off with the
monds pounded a little preserved orange skimmer, and put it in an osier basket;
flowers, or orange flower water, and iſ the basket is not very close, you must
rasped lemon peel; boil together a few put a piece of muslin in it; when the
minutes; when you take it off the fire, cream is all whipped, and it is suficiently
add five yolks of eggs beat up, and stir drained, serve it on a dish with powdered
it continually till they are sell mised sugar over it.
with the cream; strain it in a sieve, and CHEESE Curd Florentine.-Break to
put it into the icing-pot, ben it is pieces two pounds of chees-curd, take
pretty much much iced, work it well to a pound of blanched almonds finely
put it into cheese-rooulds ; ice it again, pounded, with a little rose rater. half
and serve as usual. It is also done with a pound of currants, clean wasbed and
coffee and cbocolate, in the same manner picked, some stewed spinach, cat small;
as the ices, only that each is thickened sweeten it with some sugar; mix it all
with four or five yolks of eges, as direcied well together; lay a pudi-peste in the
in the first, and moulded like a cheese, dish, put in the ingredients, cover it with
which gives it the name.
a thin crust rolled and laid across; bake
CHEESE Cream, Iced à la Bourgeoise.• it in a moderate oven: it takes balí an
-Boil a pint of very good thick cream hour; the top crust may be cut any
with half a pint of milk, the yolk of an shape.
egg, three quarters of a round of sugar ; CHEESE (urd Pudding.– Take the
when it has boiled up five or six times, curd (rom a gallon of misk, turned with
take it off the fire, and flavour it with any rennet; drain off the milk completely,
aromatic, either orange-flower, berga- and beat it in a mortar, with ball a
mot, or lemon; pour the preparation pound of fresh butter; strain to this the
into tin moulds to ice; put these moulds yolks of sis, and the whites of three ens,
into little pails, having first put at the rell beaten, add two Naples biscuits,
bottom of your pails some ice, well or half a small roll grated, and sweeten
pounded, with some salt er salipetre, the whole ; put it into buttered tins, and
and place ice and saltpetre all round bake in a moderate oven; when done,
your moulds, till it reaches the top of turn them ir to a dish, and garnish with
the mould. Wien the cheese is iced, citron, candied orar ge-peel, and blanche
and you are ready to serve it, dip your ed almonds, cut in slips ; sprinkle powder
moulds in warm water to loosen the sugar over, and serve them with melted
cheese from the moulds; then turn your butter and a little sack.
cheeses into a dish. They should be CHEESE Entrées. - Parmesan cheese
eaten the moment they are served. should be made use of for entrées, and it
CHEESE Cream, and Marmalade. should be grated, and the meat or fish
Bril a pint of cream; mix with it a few with which it is served should be dressed
spoonsful of any kind of marmalade you a la braise, or en raget; very little salt
please, and a little dried preserved must be used in the sauce or meat, as
lemon-peel, chopped fine; when it is Parmesan is in itself very salt. Put into
but just milk-warm, put some rennet to the bottom of the dish in which you are
it. and serve it with pounded sugar going to serve your meat, some of the
over it.
sauce you intend to use with your meni,
CHEESE Cream à la Princesse.*-Boil then strew with grated cheese; place
a pint ut cream with a pint of milk, two your meat upon this, pour orer the re-
grains of salt, a little grated lemon-peel, inainder of your sauce, and cover the
a little coriander, a little cinnamon, three whole with Parmesan. Then put it in
ounces of sugar; let the whole boil until an oven, or under a baking pan to brown,
reduced to hall, then take it off the fire; and serve it with thick sauce.
and when it is lukewarm, throw into it Cauliflowers and Spanish cardoons
a piece of renner (a little larger than a may be served in the same manner for
pea), mixed with a spoonful of water; entremets.
pass the cream through a sieve, and then CHEESE, Fondue of:- Make a sort of
put it over some warm ashes; when the l pap with half a pint of cream, or good


CHE
( 137 )
CHE
milk and potatoe four; add a little salt. peela a pound of pounded sugar, and a
When the pap is boiled enough, put to it spoonful of orange-flower water; serve
four yolks of eggs, half
a pound of grated the froth upon the cheese, raised as high
Gruyere or Parmesan cheese ; and lastly, as possible; you may, if you choose, ice
four whites of eggs, whipped till en neige. the froth a little.
Stir the whole well together. Next, CHEESE, (Parmesar) Ice Cream.-Take
pour the pap into a mould, place it over six eggs, half a pint of syrup, and a pint
stove covered with a lid, and fire on of cream; put them into a slewpan, and
the top. It will be done enough in ten boil them until they begin to tricken;
minutes, when it should be quickly then rasp. three ounces of Parmesan
served and eaten.
cheese, mix the whole well together, and
CHEESE, Fresh.-Take two quarts of pass it through a sieve; then freeze it
raw cream, sweeten it with sugar; boil according to custom.
it, then put in some damask-rose-water, Cheese, Iced, of any sort of Marmande.
keep it stirring, that it may not burn; -They are made in the same manner as
when it is thickened and turned, take it Cream Cheese Iced; when the cream
off the fire : wash the strainer and cheese and eggs are well mixed, and a sufficient
yat with rose-water; then roll your curd quantity of what marmalade you please,
backwards and forwards in the strainer to give it a proper taste of the fruit de-
to drain the whey from it, then put the sired.
curd, with a spoon, into the vat; as soon CHEESE, Marigold.-Pick the fresbest
as it is cold, slip it into the cheese-dish and best coloured leaves you can, pound
with some of the whey, and serve it up. them in a mortar, and strain out the
CHEESE Fritters.* -Put some milk, juice. Put this into milk at the same
butter, mild Brie or Gruyere cheese into time with the renget. The milk being
a saucepan; add to these ingredients set, and the curd produced, break it
four, and afterwards eggs and sugar; as gently and as equaily as you possibly
make it into a paste, of which form your can, put it into the cheese vat; and press
fritters; fry them of a nice colour, and it with a gentle weight, there being such
serve chein sprinkled with sugar. A a number of boles in the bottom part of
small quantity of orange-flowers may be the vat, as will let the whey easily out,
added.
or else let there be a spout to carry off
CHEESE (Parmesan) Fondus.*-Put the whey, though holes will be the besi.
a pound of butter, and half a pound of They must be finished the same as all
potatoe flour; stir them together well; other cheeses.
add to them five or six glasses of good CHEESE, Creann, à la Montmorency.*-
cream nearly boiling, a pound of Par. Boil a pint of cream with two ounces of
mesan cheese grated, balf a pound of sugar; when it boils, take it off the fire.
Grugere cheese grated, a small spoonful and let it cool; when cool, put in balí a
of mignonette, and a spoonful of powder lea spoonful of orange-flower water.
sugar. Set it over a moderate fire, stir- Whip the cream, and as the cream
ring it constant!y; add the fifteen yolks, thickens take it off with a skimmer, and
and a large plateful of whipped cream, put it on a basket (with a fine cloth laid
well drained, then the whites wbipped over it); continue to whip until there is
frm; pour this preparation into small no longer any cream remaining ; let it
paper cases as quickly as possible, and drain, and serve it on a plate.
bake them for fifteen or twenty minutes. CHEESE en Neige.-Put into an earthen
CHEESE as lced Butter.-Boil for a few pan three ball pints of very thick cream,
minutes a pint of cream, with some about the size of a large pea of gum
rasped lemon-peel, and a good spoonful adraganth (in powder), and a little
of orange flower-water; when taken off grated young lemon-peel; whip the
the fire, add a dozen yolks of eggs well crearn well, and as the froth thickens,
beat up, and mix together without boilo take it off with a skimmer, and put it
ing; siit through a sieve, and put into in a small osier cheese-basket. If the
an icing, pot to freeze, working it the basket is not closely made, put in the
came as ices; it must be iced in such a bottom of it a bit of muslin, or fine linen.
manner that you may take it with a When the cream is all whipped and
spoon to serve, like pats of butter skimmed, let the cheese drain; turn it
stamped, and bits of clear ice between to over into a deep dish for table; sugar it,
appear like crystals.
and serve.
CHEE E Iced à la Chantilly. It is pre CHEESE Paste.- Make a paste, with
pared the same as Cream Cheese Iced, a cream cheese and flour, a live butter,
and put to ice in moulds; beat up a pint three or four eggs, (both yolks and
of cream to a froth, add rasped lemon whites ) and some good cream ; you must
X3


CHE
( 139 )
CHE
are pressed as equally as possible before , dilute it with the rest of your soup, and
the nigures are cut out, or else, when they season with pepper. This cheese seup
nome to be pressed for the last time, the should be served rather thick. To make
xures will press unequally, and lose Cheese Soup en gras, instead of making
their shapes. The cheeses should not use of soup-maigre, it should be made
be made above two inches thick; if they with very rich cabbage roup, not skim-
are thicker it will be more difficult to med, and no butter must be used.
make the figures regular. After they are Cheese Soup, Gras ou Maigre. Take
made, they must be frequently shifted about half a pound of bread crumbs, siſt
and turned on the shelf, and often rubbed them in a cullender with about a quarter
with a coarse cloth. They will be fit to of a ponnd of Gruyere cheese, or Parme-
cut in about eight months.
san; simmer this together in a stewpan
CAEESE Souffle. Take three ounces with some good broth (either Gras or
of four and two of butter, put them in a Maigre), until the bread and cheese are
stewpan with one egg, mix them toge- well stewed ; make a liaison in another
ther with nearly a pint of milk, and set pan, with the yolks of three or four eggs,
it on the fire till it begins to boil; if too and the same number of spoonsful of
thick add a little more milk; then break broth; when ready to serve, unix this last
in the yolks of five eggs, and a gill of with the first, without boiling. 'This
thick cream; when these are well mixed, soup must not be very clear nor thick; it
tir in gently about two ounces of grated must be made with broth without salt,
Parmesan cheese, and a very little pepper as the cheese may salt it sufficiently.
and salt; beat the whites of the eggs, CHEESE Stewed.-Cut small into a
with the addition of three, and finish as stewpan,Cheshire and Gloucester cheese,
for soufflés. When this light batter is a quarter of a pound of each ; tben add a
put in paper caser, it is called fondues au gill of Lisbon wine, a table spoonful of
fromage.
water, and (if approved) a teaspoonſul of
Caeese Snip.* -Take a soup dish that mustard. Mix them over a fire till the
will bear the fire, and spread over the boro cheese is dissolved; then have ready a
tom of it Gruyere cheese cut small, with cheese-plate, with a lighted lamp be-
pieces of fresh butter strewed about it; neath, put the mixture in, and serve it
cover this with thin slices of bread, and up directly. Send with it some fresh
lay cheese, butter, and bread alternately, toasted bread in a toast-rack.
until you have enough, taking care to CHEESE Stilton.- Take the night's
finish with the cheese and butter; cream, and put it into the morning's new
moisten tbese layers with stock, and let milk, with ihe rennet; when the curd is
them simmer until it is burnt to the produced it must not be broken as is done
hattom, and the liquor is evaporated. with other cheeses, but take it out with
When about to send it to table, add more a soil dish altogether, and place it in the
stock, with a little pepper, and let the sieve to drain gradually, and as it drains,
potage be rather thick than otherwise. keep gradually pressing it till it becomes
CHEESE Soup en maiyre, and en grus. * firm and dry; then place it in a wooden
-If you wish to make it en maigre, pre- hoop, and afterwards keep it dry, on
pare some Soup Maigre, taking care that boards, turning it frequently, with cloth
there is a larger proportion of cabbage binders round it, which are to be tighe-
in your soup than of any other vegetable; ened as occasion requires. In some
when it is made and strained through á dairies the cheese, after being taken out
rieve, season it with a little salt; take of the hoop, is bound tight round with a
the dish in which you mean to serve it, cloth, this cloth should be changed daily,
and place it before the fire, then take until the cherre becomes firm enough to
hall, or three quarters of a pound (accor: support itsell; after the cloth is taken off,
ding to the quantity of soup you intend it must be rubbed every day all over, for
rasking) of Gruyere cheese, grate one two or three months, with a brush, and
half of it, and cut the other ball into if the weather is damp or moist, twice
emall slices, pat a little of the grated a day; and even before the cloth is taken
cheese with some small pieces of butter off, the top and bottom must be well
into the bottom of your dish, cover it rubhed every day.
with some small slices of bread, then put CHEESE Toast.-Mix some fine butter,
a layer of the sliced cheese, then a layer made mustard, and salt, into a mass;
of sliced bread covered with grated spread it on fresh-made thin toast, and
cheese, then bread and small pieces of grate or scrape Gloucester cheese upon
hatter, and so continue till your dish is them.
Elled; moisten the whole with some of Cheesr. Toasted, or an English Rubbit.
your roup, then let it soak over a chafing-Cut a slice of bread, toast it, and soak
dish antil all the soup is absorbed; then it in red wine, put it before the fire; cut


CHE
CHE
( 140 )
some cheese in very thin slices, and rub quarts of milk, a pound of currants,
some butter over the bottom of a plate, twelve ounces of Lisbon sugar, & quarter
lay the cheese upon it, and pour in two or of an ounce of cinnamon, diito of nutmeg,
three spoonsful of white wine, and a little the peel of one lemon chopped so fine
mustard; cover it with another plate, and that it becomes a paste, the yolks of
set it on a chafing dish of coals two or eight, and whites of six eggs, a pirit of
three minutes, then stir it till it is well scalded cream, and a glass of brandy;
mixed; when it is mixed enough, lay it put a light thin puff paste in the patty-
upon the bread, and brown it with a sa pans, and three parts fill them.
lamander.
CHEESECAKES. -Add three quarts of
Cheese Toasted, or a Scotch Rabbit. new milk to a gill of rennet, let it stand
Toast a slice of bread on both sides, of a in a warm place, and when thoroughly
fine light brown colour, butter it, toast a set, drain it well, and mix into it with
slice of cheese on butla sides, and serve the band half a pound of fresh butter,
it on the bread.
sweeten, according to your taste with
CHEESE Toasted, or a Welch Rabbit. pounded sugar, aud a few currants wash.
- Take a slice of bread and toast it on ed and picked, a little citron, candicd
both sides ; toast a slice of cheese on one orange and lemon-peels cut into sinall
side, lay it on the toast, and with a hot slices, and one ounce of sweet almonds
salamander brown it, and rub some mus pounded fine. Beat up with the mixture
tard over it.
three eggs, line the pans with puff
CHEESECAKEB. * -Put a spoonful of paste, fill them with the preparation,
rennet into a quart of milk; when turned, and bake them in a brisk oven.
drain the curd through a coarse sieve, CHEESECAKES.-A pint of cream, half
gently break the curd, and rub in a quar- a pound of butter, six eggs, two spoons-
ter of a pound of butter, a quarter of a ful of grated bread, as much cinnamon
pound of sugar, nutmex, and two Naples and mace pounded as will lay upon a
biscuits grated, the yolks of four eggs, shilling, three spoonsful of sugar, five
and the white of one, half an ounce of of currants, nearly two of brandy; beat
almonds, half bitter and half sweet, well the eggs well, then mix all together in a
beaten in a mortar, with two spoonsful of deep pewter dish, set it on a stove, stir
rose water, four ounces of currants; put it one way, till it becomes a soft curd;
in the curd, and mix all together. when cold, put it into tins with puff-
CHEESECAKES. *-One quart of milk, paste.
and three dessert spoonsſül of rice-flour, CHEESECAKES. Boil two quarts of
six eggs, leave out three of the whites, cream, beat up the yolks of four eggs,
and currants to your taste.
and put them to the cream before you
CHEESECAKE.--Put some curd from set it on the fire, let it boil till it comes
the dairy into the mortar, with a bit of to a curd; blanch some almonds, and
fresh butter, a little sait, the yolks of pound them with orange-flower water,
three eggs, and the wbite of one; rasp and put them into the cream, adding
the peel of a lemon over some sugar, and some Naples biscuits and green citron,
put this also into the mortar; add four shred small; sweeten with sugar thai
inacaroons, and a bit of sugar; pound has musk plums ground in it, and bake
the whole together, and when very fine, them in a moderate oven.
take it out of tbe mortar; butter any CHEESECAKES, Common. - Beat eight
quantity of tartlet moulds, according to eggs well, while a quart of milk is on the
your company, spread some puff-paste fire, and when it boils, put in the eggs,
over the dresser, cut with a round cutter, and stir them till they come to a curd;
as many pieces as you have moulds, and then pour it out, and when it is cold, pat
put a spoonful of the preparation to each, in a little salt, two spoonsful of roxe.
bake next in a pretty hot oven, and water, and three quariers of a pound of
serve up very hot with powdered sugar. currants well washed; put it into puff-
Sonetimes you may glaze tbem with the paste, and bake it. If you use tin patties
salamander.
to bake in, butter them, or you will not
CHEESECAKES.* -Take one gallon of be able to take them out; but if you
milk and turn it, but do not let the curd bake them in glass or china, ooly an
be too hard; put it in a sieve to drain, upper crust will be necessary, as you
mix in a quarier of a pound of fresla but will not want to take them out when you
ter, ball a pint of cream, a quarter of a send them to table.
pound of sugar, six eggs, leave out three CHEESECAKES, Court.-Boil a bit of
of the whites, and one nutmeg; make a butter in a little water and a little salt;
puff paste and put in the mixture. You thicken it with as much flour as it will
may add currants if you please.
take, stirring it on the fire constantly,
CHEESECAKES.-Mix the curd of three | until it becomes quite a paste ; then inix


CHE
( 141 )
CHE
the eggs with it, one by one, to make it the eggs; then take it off, and put it in a
Almost as liquid as a thick batter; and cloth over a cullender; whey some new
nix some good cream cheese with it; milk with rennet, for the other curd ;
bake it in good puff-paste, coloured with when you temper them together, take a
yolks of eggs. Serve it up either hot or pound of currants, three quarters of a
cold.
pound of butter, hall a pound of sugar,
CHEESECAKES, Curd.-Beat half a pint a quarter of an ounce of nutmegs, four
of good curds with four eggs, three spoonsful of rose-water, and bake them
Epoonsful of rich cream, hall a nutmeg quick.
grated, and a spoonful of ratafia, rose, or CHEESECAKES, (Rich Paste for).-Dry
orange-water; put to them a quarter of a pound of the finest four, mix with it
a pound of sugar and balf a pound of cur- three ounces of refined sugar, then wash
rants well washed and dried before the half a pound of butter with your band till
fire. Mix all well
together, put a good it come to froih; put the four into it by
crust into patty-pans, and bake them degrees, and work into it, well beaten
gentls.
and strained, the yolks of three and
CHEESECAKES, Curd.-Beat hall a pint whites of two eggs. If too limber, put
of good curd with four eggs, four spoons- some flour and sugar, to make it Gt to
fal of cream, some nutmeg, a little roll. Line your patty-pans, and fill;
brandy, half a pound of currants; sugar a little more than fifteen minutes will
to the taste.
bake them. Against they come out,
CHEESECAKES de St. Denis.- Mix a have ready some retined sugar, beat up
spoonful of four with a fresh cream cheese with the white of an egg, as thick as you
well-drained, commonly called curds, a can ; ice them all over, set them in the
litule salt, a proper quantity of eggs, and oven to harden, and serve cold. Use
finish the same as for Court Cheese- fresh butter. Salt butter will make a
cakes.
very fine flaky crust; but if for mince-
CHEESECAKES, Fine.-Warm e pint of pies, or any sweet things, should be
cream, add toit five quarts of milk, warm washed.
from the cow, with some rennet; give it CHERRIES, au Beurre à l'Allemande.
a ftir about, and when the curd is come, -Pull the stalks from two pounds of
pat it into a linen cloth or bag; drain it black-heart cherries; fry a large quan-
well away from the whey, but do not tity of bread cut into dice, in a quarter
squeeze it too much, and put it into a mor- of a pound of butter; when the bread is
tar, and break the curd as fine as butter. well coloured, take it out with a skim-
Add to the curd half a pound of sweet a!- mer, and keep it hot; put the cherries
monds, blanched, and heaten extremely into the remaining butter, with a glass
fine, and half a pound of macaroons or of red wine and some sugar, and stew
Naples biscuits, beaten very fine; then the cherries well through. Take them
put the yolks of nine eggs beaten, a nut-out also with a skimmer, and place them
mer grated, two perfumed plums dis- in a dish, put the fried bread into the
solved in rose or orange-flower water, cherry juice, turn them over in it, and
and balf a pound of fine sugar; mix all put it over the cherries. Serve very hot.
well together; melt a pound and a quar CHERRIES, Bottled.* - Gather your
ter of butter, and stir it well in. Wet a fruit before it becomes too ripe, and put
pound of fine flour with cold water, roll it into bottles, fill them up as close as
it out, put into it, by degrees, a pound of you can, and seal the corks. Place the
fresh butter, and shake a little flour on bottles in the bain-marie, and as soon as
each coat as it is rolled. The perfumed the water begins to boil, lessen the fire,
plums may be omitted or not, according and a quarter of an hour after, take the
to your taste.
water out of the bain-marie.
CHEESECAKES, French.-Take some of CHERRIES in Brandy.* - Choose the
the petits choux paste, made with water; finest and ripest cherries, leave
on half
mix with it some fromage à la cream the stalks, and put them into very cold
that has been curdled culd, and then water. In about half an hour take them
proceed in the usual way.
out, and drain them on a sieve; weigh
CHEESECAKES, Mrs. Harrison's.-For them, and to every pound of fruit, allow
the paste, we a quart of fine flour, or a quarter of a pound of sugar; when you
more, a pound of butter rubbed into the have clarified and boiled it to grand perlé,
four, with a quarter of a pound of sugar put in the fruit, boil them up two or
best fine, two spoonsful of orange-flower three times, stirring them gently with a
water; make it into a paste, and lay it in skimmer; then take them from the fire
pally-pans for the curd ; take the yolks carefully, and put the cherries into
of twelve eggs, beat in a pint of very thick bottles or glass jars; when filled, add to
crearn; when the cream boils wp, put in each twelve cloves and balf an ounce of


CHE
( 142 )
CHE
cinnamon tied in a linen bag. Put to cherries that have been preserved in li-
the sugar, when nearly. cold, brandy quid, one of them must have the stalk on;
(in the proportion of a pint and a half drain them, cut them in balſ, and when
to a pound of fruit); mix them together the stone is taken out, place them round
well, and pour them on the cherries. In the one with the tail (which must not be
two months time taste them, and if suf cut) so as to form one large cherry; cover
ficiently flavoured, take out the cloves it with fine powder-sugar, and dry it in a
and cinnamon. Cover the jars or bottles stove or oven.
close.
CHERRIES ( Compote of).* -Cut off the
CHERRIES in Brandy.- Bruise a few stalks of cherries about half-way, and
cherries, mulberries, and raspberries, throw them into cold water, and when
so that you may obtain from them half a the water is well drained from them, put
pint of clear juice, which mix with a them into clarified sugar boiled to grand
pint of brandy and rather more than a perlé ; let them boil up over a quick fire
pound of sugar, and dissolve it; put five or six times, then take the preserv.
some fine cherries into bottles, cut the ing-pan from the fire, shake the pan, and
tails about half away, and pour'on themskim. When cool, put them into com-
the juice, brandy, &c., which must corer potiers.
the fruit. The cherries preserved in Another way.*-Cut off the ends of the
this way may be glazed with caramel, stalks, and put cherries into a saucepan,
sugar, or white glaze, if you wish to serve with half a glass of water and a quarter
them in a dessert.
of a pound of sugar; set them upon the
CHERRY Brandy (Black).-Pick and fire, and let them boil up two or three
bruise eight pounds of black maroons, times; place them on a dessert plate
and the same quantity of small black with the stalks upward; pour the syrup
cherries; let them atand for two months over, and serve them cold. You may
in a cask with six gallons of brandy, two add raspberries or lemon-peel, if agree
pounds of crushed sugar, and a quart of able.
sack well stirred together. At ihe end CHERRIES (Conserve of).* -Stone a
of that time it may be drawn off and pound of cherries, take the seeds from two
bottled.
ounces of red currants, and place them
Another way.* -Choose fine sound mo- in a silver vessel over a moderate fire,
rella cherries, and having taken off the until the fruit is reduced to a quarter.
stalks, place them in layers in glass jars ; Boil a pound and a half of sugar to the
strew powder-sugar between each layer, degree grand cassé, throw the fruit into
and cover them with brandy. As soon it, and stir them well together till it begins
as the cherries have imbibed the brandy, to puff up; you may then put the conserve
pour ia more, so as to keep them con in paper cases.
stantly covered.
CHERAY Cordial.- Place layers of black
CHERRY Cakes.-Cut a pound of tart cherries and porder-sugar alternately in
paste in half, and roll it out thin; chop a stone jar that is broader at bottom than
preserved cherries into small pieces, and at top, until quite full, then pour on
drop them on the paste; egg them round them spirits of wine, in the proportion
carefully, and turn the paste over them, of half a pint to two gallons; stop it as
and press them together gently. Then close as possible, and bury it for six
with a gigging iron, cut it into halfcircles; months, when it may be strained and
prick and wash them over with egg: bottled. Keep it tightly corked.
Bake them on a well-buttered tin, in CHERRY Custard.*-Stone and tail two
a quick oven.
pounds of ripe cherries, and put them
CHERRIES (to cundy).-The fruit must into a preserving-pan with huli a pound
be gathered before it is ripe; prick and of powder-sugar, and when nearly done,
stone them; boil clarified sugar, and pour drain the cherries well, strain the syrup,
it over them.
and boil it until it begins to stick to the
CAERRIES en Chemises.* --Choose some fingers; then pour to it a fourth part of
large ripe cherries, cut the stalks ball the cberries with the juice which drained
off, beat up the white of an eye to a from them, and put ihem on the fire till
snow, and dip each cherry in it, and then the nappe forms. The custard being
roll it in fine sifted sugar; then læy them, prepared as usual (see Apple Custard),
without touching each other, on a sheet pour in the drained cherries; put it in a
of paper, and place them in a stove on a brisk oven for three quarters of an hour;
sieve till wanted.
then dorez and glaze it, and when ready
Currants in bunches, strawberries, for table, mask it with the remaining
and grapes may be done in the same cherries, and pour the syrup over the
whole.
CAERRIES, Coated.—Take half a dozen CHEANIES (Dried). - Arrange some
manner.


CIE
( 143 )
CHE
1
round ripe cherries, with their stalks mixed them with a quarter of a pound of
so, upun litile hurdles, made for the pur- butter, and the same of powder-sugar,
pose. Take care not to place one upon finish the Gâteau as directed (see Gateau
sootber, and put them in a cool oven, Parisienne of Apples).
where they must remain till the oven is To make this Gateau of currants, the
cold; turn the cherries, and put them same quantity of fruit is necessary; the
sain into a cool oven (just after the seeds of the latter muet be removed.
bread is drawn), and leave them to dry. CHERRY Ice.*-Take the stones and
When cold, tie them up in little bunches, stalks from two pounds of ripe cherries,
and keep them in a dry place.
bruise, and set them on the fire with a
Send way. – Put a pound of pow- little water, and half a pound of sugar.
dered-sugar, a very little water, and five When they have boiled, pass thema
pounds of morella cherries (with the through a hair sieve into an earthen pan.
stones taken out) into a saucepan, and Pound a handful of the kernels, put them
inake them ecalding hot, when the cher- in a basin with the juice of two lemons.
ries must be taken out and dried in a Add to the cherries a pound of sugar au
cloth; then return them to the pan, and petit lisse, and strain on them the lemon.
beat them as before; dry again, and re-juice and' kernels ; mix the whole to-
peat the process twice more; take them gether, and put a sabotière, with
oot for the last time, and dry them in a pounded ice. Work the cherries up
cool oven, laid singly. When dry, dip with it well, until it has set, then place
them into cold water, and dry them in a | it in glasses.
cloth. They must be kept free from CHERRY Ice Cream. - Take half a
damp.
pound of preserved cherries, pound them,
CHERRIES, the French way.-Hang stones and all; put them into a basin,
morella cherries by the talks, singly, with one gill of syrup, the juice of a
in the sun to dry, in a place free from lemon, and a pint of creain, pass it
dust; wben quite dry, cut them from the through a sieve, and freeze it according
stalks, and place them, one by one, in to custom.
glasses, cover them with powder-sugar, CHERRY Jam. - Having stoned and
and fill them up with white wine. Set boiled three pounds of fine cherries,
them in a slove io swell, and then they bruise them, and let the juice, run from
are fit for use.
them; then boil together half a pound
CREBRY Fritters.* -Cut some large of red currant juice, and halt a pound of
sbeets of wafers into pieces large enough loaf sugar, put the cherries into these
to hold a preserved cherry (liquid), drain whilst they are boiling, and strew on
the latter on a sieve, and then wrap them three quarters of a pound of sifted
them, one by one, in the wafer, one piece sugar. Boil' all together very fast for
at the top and the other at the bottom; half an hour, and then put it into pots.
having slightly wetted tbe wafers, press When cold put on brandy papers.
the edges together, lay them on a sieve, CHERRY Jelly.*_Take the stones and
witbout touching each other, and leave stalks from two pounds of fine clear ripe
them to dry. Make a light batter, in cherries; mix them with a quarter of a
which put a little brandy, Madeira, and pound of red currants, from which the
melted butter; dip the cherries in this, seeds bave been extracted; express the
drain, and fry them to a nice colour in a juice from these fruits, filter and mix it
moderately bot pan; then drain them with three quarters of a pound of clari
again; sprinkle tine sugar over, and fied sugar, and one ounce of isinglass.
serve them.
Finish the same as Barberry jelly.
CHERKY Fritters, à la Dauphine.*. CHERRY Jelly. - Having taken the
Pick three quarters of a pound of fine stalks and stones from two pounds of
cherries, and buil them five or six times dark-red fleshy cherries, put them in a
with a quarter of a pound of powder basin ; pound the kernels; and squeeze
Fugar; take out the cherries, drain them, the juice of four lemons through a tam-
and boil the sugar to lu nappe ; then put my. Mash the cherries with a wooden
in the cherries again, and leave them to spoon, putting in first half a pot of cur-
cool. In the mean while roll out a pound rant jelly, then the kernels, and lastly,
of brioche paste ; make your fritiers as the lemon juice; mix these together
directed (see Fritters à la Dauphine), well; then having boiled and skimmed
and put five or six cherries in each, Fry | a pint of thick clarified sugar and isin-
them of a nice colour; glaze, and serve glass, put the cherries into a jelly bag,
them quickly.
pour the sugar, &c. over them; run it
CHERRY Gáleau, à la Parisienne.*- through till quite clear. If not difficia
Take the stones and stalks froin a pound ently sweet, add more sugar, if the con-
and a half of sweet cherries, and having trary, add mure lemon juice. Wet the


CHE
( 144 )
CHE
oven.
mould, set it in ice, and fillit with the jel- | three or four eggs, and a little raw sugar.
ly; do not turn it out till
the last minute. Put it on paper of whatever form you
CHERRIES in Jelly.-Slit half a pound please, and bake in a moderate oven.
of green gooseberries in the side, that CHERRY Paste.-Take two pounds of
part of their juice may run out; put Morella cherries, stone them, press out
them into pots with a little water in each; the juice through a sieve, (they must be
cover the pots very close, and put them boiled first), and put it into a skillet over
in a saucepan of water over the fire, till the fire to dry it a little, mix a pound ol
the gooseberries are quite clear; stone a sugar boiled to grande plume with this,
pound of cherries, and beat a pound of stirring constantly with a wooden spoon;
double-refined sugar, strew some of it in when the paste is of a good consistence,
a basin, and put on it a layer of cherries, put it into inoulds, and dry it in a gentle
cover them with sugar; add five or six
spoonsful of the gooseberry liquor, pụt CHERRIES(Preserved dry in bunches).*
them on the fire, and let them boil genuy - Ice up some fine equal sized cherries
till the sugar is melted, then they may in bunches, seven or eight in each, fasten
boil fast; skim it well. As soon as it then by the end of the stalks, throw
jellies in the spoon it is done enough. them into sugar boiled to soufflé. Let
CHERRIES (to keep).-Cut the stalks the cherries boil up in it fourteen or
carefully from sound and perfectly dry fifteen times, then skim and pour it into
cherries, and put them into clean and an earthen pan, set it in a stove till the
dry botues; when full, cork them tigbt, next day, when drain and lay out the
and resin or seal them. Bury them in cherries to dry. To each pound of fruit
the ground with the corks downwards. allow an equal weight of sugar:
CHERRY Marmalude. * - Choose the CHERRIES, (Preserved, 'Liquid). * -
ripest, largest, best red coloured cher- Stone and take the stalks from six pounds
ries, you can meet with, and take of them of cherries, and put them into an equal
double the weight of the sugar you intend quantity of clarified sugar boiled to
to use; stone and tail; and then put grande plume; boil them up several
them on a gentle fire, and keep stirring times in a covered saucepan ; skim, take
them till reduced to half. Clariſy and them from the fire, and let them drain;
boil
your sugar to petit cassé, then add the next day, boil the sugar to grand
the fruit to it, and stir it until you can perlé, and add to it a little currant juice,
see the bottom of the pan; the marma put in your fruit, and boil it again eight
Jade is then sufficiently done, and may or ten times, covered as before: take it
be put into pots.
off, skim, and put it into pots. When
CHERRY Marmalde. * — Boil two the fruit is cold, cover it with currants
pounds of sugar, with two glasses of framboisées.
water, skim it well, until, on shaking the CHERRIES (Preserved with the Leaves
skimmer, after dipping it in the sugar, and Stalks green).-Dip the stalks and
the latter drops from it like icicles; then leaves in boiling hot vinegar, and then
you may pat' in four pounds of cherries, place them upright in a sjeve to dry.
picked and stoned; boil them, and when Having boiled some double-refined sugar
the marmelade flows readily, take it from to a syrup, put in cherries with the stalks
the fire, and put it into pots.
and leaves prepared as above, and scald
CAERRY Marchpane. - Take three them; take them out, and lay them again
pounds of sweet almonds, two and a half on a sieve, until the sugar be boiled to
of sugar, and a pound of cherries; pound candy height; then arrange them pro-
the almonds to a paste, and mix it with perly, and dry them like any other sweet-
the sugar, boiled to petit boulé; then meats.
having stoned, well bruised, and squeez CHERRY Pudding.-Make a paste with
ed out the juice of the cherries, add it to butter, or suet chopped small, rubbed
the rest, stir it well, place it on hot ashes, into flour, and noistened with water ;
stirring constantly until the paste is pro: line a basin (well buttered) with this,
perly done; then finish it in the usual put in picked cherries, cover the top with
way, (See MARCHPANE.) Strawberries, I a crust, tie it in a cloth, and boil it.
raspberries, currants, or any other fruit Other fruit may be added. Some boil
may be used in the same way.
fruit puddings in a cloth without a basin.
CHERRIES (Mass-pain of ). - Take the Another way."
-Make a plain batter
stones from half a pound of ripe cherries, pudding, and stir in picked cherries,
bruise the fruit, and then add to it a iaking care not to break them. The
pound of sugar, and the same of pounded batter must be made thicker and with
sweet almonds; put them on the fire, and more exgs, than for plain boiling. Tie
work them till quite dry; When this is it in a cloth, and boil as any other pud.
quite cold, pound it with the whites of ding.


CHE
( 145 )
CHE
CHERRY Pudding, Anglo Français. - Jor four times, and let them stand in a
Pick two pounds of fine ripe cherries, and dish with ponder-sozar sifred over tbem.
mix them with a quarter of a pound of The next day boi some suzar to a strop,
picked red currants, (having extracted and wbilst hot, pat tae fruit into it, and
the seeds), and six ounces of powder üben they bare remained in it tenty.
sagar. Make your pudding as directed four bours, take them out and boil the
in the recipe for apple-pudding, with syrup again optil very thi, ter pot in
Mascadel raisins. You may make use a little brandy, and add the cteria.
of raspberries instead of currants; or when cold, put them into glasses. Keep
mix red or white currants and raspber- them in a cool place.
ries.
CHERRY Tart.-Make a good crusta
CHERRY Ratafin* --Crush ten pounds and lay it rord the sides of a cst. stres
of cherries, and put them into a jar with in suzar, pat in your friit picace, and
a quart of brandy; cover the jar close, surar at the top. red currects say be
and infuse the cherries for five or six added if agreeable, cover with aus and
days; at the end of that time put the bake.
froit into a cloth, and press the juice oni Another. Make a compete of cberries.
through. Boil five pounds of fine currants, either with or boat storing, and balf
with three pounds of sugar, and press the quartity of sugar used to preservice.
out the juice as you did that of the cher. When done, lay it in a pati peste ; ore
ries; mix the two juices, measure them, it with the same or pot, socordiaz to your
and for every pint allow a piot of brandy. fancy, and take jast time ecough w
Add a pound of the kerpels of the cher colour your paste.
ry-stones, half a pound of coriander, a This must be eaten o!d.
little mace, some cloves and cinnamon. CHERRY Tartlets. – Take the stones
allwell pounded, put them into a jar, and and stalks írom a pound ada bai of
ponr the liquor over them; cover it close sweet cherries, and give them a les
and let it infuse for six weeks, after boils in a quarter
of a pour.d of powder.
which, pass the whole through a jelly- sugar, but no water. Prepare your
bag, and bottle it; cork it carefully. tartlets in the usual way. (See Tábt.
Second rony.* -Take the stones and LETS, and haridz drained the fruit. put
stalks from the quantity of cherries you them in, and mask the tartlets with ite
intend to use, and put a few raspberries syrup reduced.
with them; bruise and put them into a CHEBBIES en Tinkl. – Take tbe
jar, and let them stand for four or five stones very carefully trom two pourds of
days, stirring the pulp two or tbree times good, red, fleshy cherries, add to them
each day; then press out all the juice, the kernek, and put them with some
measure it, and to every three pints of clarified suzas. into a szar-pan, and
it put a quart of brandy: and to these boil them gently till pretty thicki iten
five pints, add three handsful of the ker. put them into a basin, and nitten
nels pounded, and a pound and quarter with the joice of two lerons, ard a litle
of sugar. Infuse in the same jar a hand clarified isinglass ; set this on ice, and
ful of coriander, and a little cinnamon. just before you serve it, put it into a
Let it stand for seven or eight days, stir timbale paste previously prepared.
ring it every day, then filter and put it CHERRY Water.-Take ene poand of
into bottles ; cork them well.
Kentish cherries, pound them in a morar
CHERRIES (Syrup of).* -The best cher- so as to break the kerneis of them; take
ries for this purpose are the black sour the cherries and kernels, put them into
ones; take out ihe stones and express a basin, and add four gills of syrup;
the juice into an earthen pan, where it squeeze four lerons in, and add a suti.
must stand in a cool place for twenty-four cient quantity of water; make it to yon
hours to clear: at the end of that time taste; pass it through a sieve, and it will
pour the juice gently into a pan, and add be fit for use.
to it, for each pound of juice, two pounds CHERRY Water.- Put to two quarts of
of crushed sugar, and two drachms of claret four pounds of ripe black cberries
cinnamon, previously infused in a glass bruised ; add to tiem angelica, balm,
of water, wrap the cinnamon in a piece of and carducer, of each a bandful, tall the
linen, and put it with the water into your same quantity of mint, double of rose.
pan; boil altogether for half an hour, mary-flowers, and treble of close gills:
kimming it carefully. When sufficient. flowers, two ounces of cirnamon, and
ly done take out the cinnamon ; strain one ounce of nutmeg, both cut small;
the syrup till quite clear, and when cold put these ingredients into a deop versel,
bottle it.
stir them well, and cover the vexel
CHERRIES for Tarts.-Prick some Mo- quite close; and when it has su od twenty
rella cherries with a needle, each three four hours, distil it; then draw off as
0


CHE
( 146 )
CIE
much as runs clear. Sweeten with sugar-chervil in a glass of water for half an
candy.
hour; then strain and reduce it to two
CHERRY Water.* - Take the sta!ks spoonsful ; add half a pint of cream, the
and stones from two pounds of very ripe same of milk, a quarter of a pound
of
cherries, crush them in an earthen pan, porder-sugar, the rind of a lemon, a little
with half a pint of water; then put them coriander and orange-flower water; boil
into a fine sieve, and let them drain, these balf an hour longer : beat up the
With the liquid mix up eight ounces of yolks of six eggs with a small
quantity
sogar; beat it up well with a spoon, and of flour; pour tbe cream on them; mix
put it into botiles, which must be placed them well; strain, and put it into the
in iced water.
bain marie. Glaze it with sugar and the
CEERRY Wine. -To make five pints salamander.
of this wine, take fifteen pounds of cher. CBERVIL Sauce. - Put a few musb-
ries, and two of currants, bruise them rooms, parsley, chibbol, shalots, two
together; mix with them two-thirds of cloves, à bay leaf, and a few tarragon
the kernels, and put the whole (the cher leares in some melted butter; let them
ries, currants, and kernels), into a bar. soak for some time, then add a little
rel, with a quarter of a pound of sugar to broth, white wine, pepper and salt; re-
every pint of juice. The barrel must be duce it to a proper thickness, but do not
quite full ; cover the barrel with vine- skim it; when done, put in some cber-
leaves, and sand above them, and let it vil, scalded and chopped; heat it all ap
stand till it has done working, which will together.
be in about three weeks; then stop it CAERFIL (Syrup f).* - Put into a
with a bung, and in two months time it waron glass, or glazed earthen vessel, a
may be bottled.
quart of hot water, and five our.ces of
Another Way:-Stone, and take the chervil; place it on hot ashes, (the ves-
stalks from red cherries when they begin sel must be very closely stopped). lo
to ripen; put them into a glazed pan, twelve hours draw off the infusion, and
and squeeze them to a pulp, either with add to it two pounds of powder-sugar;
your bands or a wooden ladle. Let them boil the whole to perle; take it from the
stand twelve hours to ferment: then put fire, and let it cool before you bottle it
them into a linen cloth, and press out ihe CAERVIL Water.- Steep chervil in
juice, which must remain until the scum boiling water until the latter is properly
rises, then skim it clean; pour it off flavoured; then set it by in a cold place
gently into a cask, and put to each gallon for some hours before you want to use it.
a pound of loaf-sugar. When it has ſer- Sweeten it to the taste.
mented seven or eight days, and is be. CHESNUTS. -Should be placed on
come clear, draw it off into smaller casks, the fire in a pan with holes to roast; first
or you may bottle it. Keep it cool, and slitting or cutting a notch in the skins,
in ten or twelve days it will be ripe. to prevent their dying off. When done,
CHERVIL.*- Is principally used in serve them in dessert on a napkin, as hos
soups and stuffing, and is generally pre as possible. Some boil the chesnuts in-
served with other herbs as follows: take stead of roasting them, as the skins are
of sorrel, chervil, beet, purslain, and then cleaner, but the nuts not quite so
cucumbers, if in season, quantities ac- mealy; the better way is to boil them in
cording to your liking; wash them well; plenty of water, and when nearly done,
mince and press them in your hand, to iake them out and roast them.
squeeze out all the water. Put them into CAExxur Biscuits.*-Take six ounces
a kettle with water, some butter and salt, of roasted and skinned chesnuts, a little
and boil them until the water is entirely grated lemon-peel, a pound and a ball
consumed. Then take them out, and of powder-sugar, and ten whites of eggs.
when cold, put them into pots ; cover Pound the chesnuts to a paste, and then
them with warmed butter. When you beat it up in an earthen pan with the
want to use these herbs, put them into other ingredients; when your paste is of
some stock that has very little sal: in it. a proper thickness, take it up with a
If they are required for a farce or gar. kniſe, and lay it on paper, and form into
nish, boil them a minute or two in some biscuits whatever size you please. Bake
butter; thicken with the yolks of eggs them in a moderate oven, and when of a
and milk; when so prepared, they may nice colour take them out. Do not re-
be served under hard eggs or broiled move them from the paper till they are
fish.
cold,
For sauce, it must be chrpped small, CHESNUT Bread.*_ Roast a hundred
ho led in salt and water, and mixed with fine chernuts, being careful not to burn
melted butter.
them; peel them well, and pound them
Carryil Cream.'-Boil a handful of with buiter and double cream; pass ihem


CII E
( 147 )
CHE
through a sieve; add two eggs, and then chesnuts as for the dessert, and wben
$train them again. Weigh your paste, they are peeled and skinned, put them
and for every pound, allow half a pound into a saucepan, with a quirter of a
of powder, a little vanilla in powder, and pound of sugar, and half a glass of water;
to onnces of four; mix these together, let tbem simmer for a quarter of an hour;
and form of the preparation as many squeeze in a litue lemon-juice, and when
chesnuts as it will make ; lay them on a ready to serve, strew powder-sugar over
sheet of wafer paper, butter and dorez them.
them several times, and then bake them CHESNUTS, Compose of, à l’Italienne.*
in a hot oven.
-Roast and take the peel from fifty
CHESNUTS au Caramel. Roast cher. chesnuts, flatten each a little between
muts as for the table; take off the skins; your thuinb and finger, and place them
dip each in the whites of eggs beaten, and on silver plate, put over them very
thea roll them in powder-sugar ; lay lightly, a quarter of a pound of powder
then separately on paper to dry, in a sugar, and set the plate on a stove to
moderate oven; they may be cut into boil ; when you have taken them from
Cifferent forms if you think proper, and the fire, strew more sugar over, and
glazed either white or brown:
glaze them with the salamander. Ar•
Another Way.*-Cut some osier rods range them in a compotier, and make a
or reeds into pieces about two or three syrup with a little clarified sugar, the
inches long, and on the point of each put juice of a Seville orange, and half that of
a roasted and skinned chesnut. Take
a lemon.
piece of vers fregla butter, (about the CHESNUT Cream.* -Pound twenty-five
size of a nut), and rub it with the palm roasted chesnuts in a mortar, with a
of the hand, on an iron plate or marble little milk ; then put the paste so made
slab, taking care to rub every part well. into a stewpan, with the yolks of two
Then having boiled some clarified sugar eggs, balf a pint of milk, two ounces of
to caramel height; take a piece of the butter, and tour ounces of powder sugar;
meier, with a chesnut on the end, in eacbwben it has boiled a little while, strain
band, and dip them in the sugar, twist. it, put it into a dish. or glass for table,
ing them round repeatedly, that the and let it cool.
fugar may adhere equally about the CHESNUT Cream. - Roast, and then
ebesnut till it begins to cool, then lay pound a quarter a hundred of ches-
them on the buttered slab, and dip in nuts, with a small quantity of milk; to
two more, proceeding as above ; when all this add the yolks of two eggs, a pint of
are done and cold, take out the osier milk, & quarter of a pound of powder
twigs, and wrap each chesnut io paper, sugar, and about an ounce of butter.
with a device if you think proper. These Boil ibese together for some minutes,
chesauts make delicious sweetmeat, then strain it, and set it by to co».
but they should be eaten the day on CAESNUTS, Croquettes of.*-Roast fifty
which they are made.
fine chesnuts, pick them, and take away
CSESNOTS, Compote of.* - Take the all those parts which may have become
outer skin from about a hundred ches-coloured; set aside a dozen, and divide
nuts, and then put them into a saucepan each in balf. Pound the remainder with
with water, a lemon cut in pieces, and two ounces of butter, and rub the paste
three handsful of bran; put them on the through a sieve, into a stewpan, with a
fire and blanch them: as soon as a pin glass of cream, two ounces of butter,
will go into them easily, they are suffi-| the same of sugar, and a grain of salt
ciently done ; rub of the second skin, put it on a moderate fire, stirring it one
and throw them into cold water, with way, in two minutes add to it the yolks
the juice of a lemon. Clarify and boil of six eggs, and replace it on the fire for
a pound and a half of sugar to petit lissé, one minute, when the cream will have
and having drained your chesnuts, put some consistence; pour it on a buttered
them into the sugar with the juice of a baking plate, and spread it out, and
lemon, the quarter of a glass of orange- cover it with paper. When cold, enclose
lower water; put these on the fire for a each half chesnot in about double its
short time, but not to let them boil: size of the cream, roll it in the hollow of
then take them off and set them by: your hand to make it perfectly round,
The next day drain the chesnuts, and and then roll in crumb of bread grated
boil up the syrup (our times; then add extremely fine. All the croquettes being
more sugar, and having boiled it to thus formed, beat up five eggs, add å
soufflé, put in tbe chesnuts; blanch them pincla of salt, dip the croquettes in this,
Instantly afterwards, and put them into drain, and then roll them again in bread
compotiers.
crumbs; make them quite smooth in the
CHESNUTS ( Compote of).*-Roast your hollow of your hand, and fry them in
02


CHE
( 148 )
CHE
lard, or wliatever else you think proper. , one, into cold water; then sprinkle salt
Move the croquettes with the point of a over and broil them.
skewer, and when done take them out CHESNUT Paste.-Make a marmalade
with a skimmer; drain them well, by boiling chesnuts in water, and rub.
sprinkle them with sugar, and dish them bing them through a sieve, then pound
in a pyramidal form.
them, and to tbree quarters of a pound
CHESNUT Custard.* - -Take three of this, add a quarter of a pound of any
pounds of well roasted chesnuts, remov other fruit marmalade; mix them well
ing such parts as were coloured by the up with an equal weight of sugar boiled
fire, and pound them with a pound of to grand plume; put it into your moulds
fresh butter; when a smooth paste, add and bake it as cherry, or any other paste.
three quarters of a pound of powder CHESNUT Puste, Compote of.* -Pre-
sagar, the yolks of twelve eggs, a pinch pare an bundred chesnuts in the same
of salt, and a few spoon sful of whipped way as for Compole of Chesnuts, and put
cream, the whites whipped firm, and them into a skillet with a pound and a
finish the custard as directed.
half of clarified sugar; reduce them over
CHESNUTS à l'Espagnole.* Take the fire to a paste with a little orange-
about fifty good chesnuts, and blanch flower water; dry it like almond paste,
them in hot water, in the same way as pass it through a sieve into a compotier;
almonds; when they are thoroughly make a syrup like the Compote à l'lla-
cleared of both skins, put them into a lienne, which pour on them and serve.
saucepan, with two ounces of butter, CHESNUT Pudding.–Put a dozen and
four large spoonsful of espagnole, two a half of chesnuts into a skillet or sauce-
glasses of consommé, a bay leaf, and a pan of water, boil them a quarter of an
little nutmer; boil the chesnuts in this hour, then blanch and peel them, and
for half an hour, then take them out, beat them in a marble mortar, with a
and having strained, keep them hot in little orange-flower or rose-water and
the bain marie, whilst the sauce is re- white wine, until they are a fine thin
duced ; then pour the latter into a dish, paste; then beat up iwelve eggs, with
lay the chesnuts on it, and serve. half the whites, and mix them well;
CHESNUTS, Glucés.* - Having taken grate ball a nutmeg, a little salt, mix
the outer skin from some fine chesnuts, them with three pints of cream and half
blanch them in some boiling water with a pound of melted butter; sweeten to
two spoonsful of flour until they are suf-your palate, and mix all together, put it
ficiently tender to allow a pin to pass over the fire, and keep stirring it untii
through them easily; then take them, it is thick. Lay a puff paste all over the
one by one, from the saucepan, clear disb, pour in the mixture, and bake it.
away the inner skin and throw them into When you cannot procure cream, take
cold water; when all are done, drain three pints of milk, heat up the yolks of
them and simmer them a minute or two four eggs, and stir into the milk, set it
in some clarified sugar; then add a little over the fire, stirring it all the time until
lemon-juice and put them into a stove it is scalding hot, then mix it in the room
till the next day. "Drain them again and of the cream.
boil the sugar about ten or twelve times, Chesnut and Plum-pudding, Anglo-
and set it by; when lukewarm, put in Français. – Having roasted thirty-six
the chesnuts, and place the whole in the chesnuts, choose from among them ten,
stove again. When ready to finish, which are perfectly white, and cut them
drain the chesnuts a third time, sprinkle in halves ; take from the remainder a
them with sugar and dry them on slates. quarter of a pound, and beat inem with
CHESNUTS à l'Italienne.*--Peel some an equal weight of fresh butter to a paste;
broiled chesnuts, lay them on a napkin, rub them through a horse-hair sieve,
two at a time, and press them together, and add to them three ounces of rice.
so that of the two, you make one; put Aour, six yolks, and two whole eggs,
them successively into clarified sugar, fourteen ounces of veal suet shred, a
boil them gently for a short time, and quarter of a pound of sugar, the same of
place them in a baking-pan; sprinkle bitter macaroons, ditto of stoned rai-
them with sugar,' and 'brown thein, sins, the twenty half chesnuts, each cut
either with a salamander, or in the oven. | into four pieces, half a glass of cream, a
Squeeze orange or lemon juice over pinch of salt, grated nutmeg, and half a
them.
glass of rum or arrack. Make your pud-
CHESNUTS (10 keep).* - Pierce the ding like marrow pudding Anglo-
skins of the chesnuts as if for roasting, Francais.
and then put them into bottles, and boil CHESNUT Purée.-Slit the peel of some
them up in a bain-marie. When you fine new chesnuts, and fry them in a
wish to use thein, throw them, one by little butter till the peel comes off; then


CHE
( 149 )
CHI
let them boil in some cmsommé and it with salt. Take the outer and second
ragar; add balf a dozen spoonsful of skin from an hundred or more of ches-
espagnole when nearly done, and then nuts, and stew them in a part of the
rub the whole through a tammy. This above liquor; when sufficiently done,
sance being ap! to get too thick, must be rub the broken ones through a sieve as
kept rather liquid.
ahove, and keep the whole ones to gar-
CHESNUT (Glazed) Pie. - Glaze the dish ; moisten the former with the liquor
quantity of chesnuts you may require, they were stewed in; then boil up the
with orange flowers, and place them in whole together, and serve. To make
layers in a crust made of almond paste; this soup en gras, meat must be added
eat lemon-peel into fillets, and stick to the roots in the first instance.
them into the interstices; cover the CHESNUT Soup, à l'Anglaise. - Lay
whole with very clear apple-jelly. some slices of ham or bacon at the bote
CAESNUTS (Ragout of). - When the tom of a stewpan, and place on them a
cherouts are properly prepared, put pound of veal, a pigeon cut in pieces, an
them into a saucepan with half a glass of onion, sweet herbs, pepper, mace, and
white wine, two spnonsful of cullis, a a carrot; let these stand over the fire
little stock, and salt; boil it until re. until it begins to stick to the bottom,
duced to a thick sauce. Be careful not then add a crust of bread and two quarts
to break the chesnuts, but they must be of beef broth; boil it gently, and when
thoroughly done.
reduced to nearly ball, strain it, and
CAESNUT Rolls.*. · Roast and peel having roasted half a hundred chesouts,
about three dozen chesnuts, and care- stew them in beef stock (just sufficient
fally removing those parts which have to cover ther) until quite tender; add
been coloured by the fire, weigh six them to the soup made above; season
ounces of them and pound them with with salt, and serve with fried bread.
two ounces of butter; when reduced to CHESNUTS, Stewed-Cut a notch in
a rery fine paste, pass it through a sieve the skins of about fifty chesnuts, and
and make it into rolls, as directed (see put them in a stewpan with a little but-
Almond Rolls).
ter; shake them over the fire, and when
CRESNUTS (Smufflé of).-Peel your the skin is quite come off, let them sim-
ebesnuts, and then boil them in water mer in some consommé, turn them about
with any aromatic ingredient you think occasionally, until nearly dry; then add
proper; lay them in a cloth to drain ; a little espagnole ; simmer them gently
dry them thoroughly, pound and rub in that for a short time. If it should be
them through a quenelles sieve; put too thick, you may add more consommé.
them iato the mortur again with balf Salt it to your taste, and put in a few
their quantity of butter, and a little mushrooms stewed; great care sbould
powder-sugar, and when they are well be taken not to break the chesnuts.
beaten together, add the yolks of six Serve with roasted turkey,stewed beef,&c.
eers, and beat them up likewise. If the CHICKENS. – Having picked the
paste is too liquid put it into a saucepan chickens, singe them well to remove all
over the fire to dry a little. About half the hairs, &c., which may remain on the
an hour before it should be sent to table, skin; then bruise the bone close to the
whip the six whites of eggs to a froth, as foot, and draw the strings from the thigh,
for biscuits, and mix them lightly with Take out the crop by a slit
cut in the
your soufflé, which put into a silver back of the neck; then cut off the neck,
stewpan, and place it in a cool oven. leaving skin enough to turn over the back.
CAENUT Soup. - Half roast about Cut off the vent, and take out the inside,
seventy or eighty chesnuts in hot ashes, being careful not to break the gall; break
and then take off the outer and second the back-bone and the two bones leading
skins, Boil them in some good beer or to the pinions; wipe the chicken with a
rich foul stock; when well
cone pound cloth, and put in a little pepper and salt.
those which have broken in the boiling, if the chicken is to be trussed for roast-
and press them through a sieve, moist- ing, proceed as follows:-Turn tbe legg
ening them with stock as a purée. Keep close down to the apron and run a skewer
the unbroken cheanuts to place round through ; run another skewer in the joint
the soup-dish as a garnish.
of one
wing through the body to the other
Another way.* -Put into a stewpan a wing; and having washed the liver and
piece of butter, three onions sliced, two gizzard, place them in the pinione. Por
carrots, a paranip, a head of celery, three boiling, the under-part of the thigh must
leels (all cut sinall), half a clove of gar be cut, and the legs placed under the
liek and two cloves; when theybave taken apron, only letting the ends be seen.
colour, put in a little water, and let it Be sure to preserve the breast very
boil for an hour, then strain and season full.
03


CHI
( 150 )
CHI
To truss them, en poule, for the French cover it with sauce à blanquette, or a bé-
disbes, make a hole above the joint of chamelle.
the leg, and put the claws into the body. CHICKENS to Boil.-Put the chickens
A string fastened across the back, from into a saucepan by themselves, and boil a
the head to the point of the skewers, will small one for fifteen, a larger one twenty
effectually preserve the chicken in its minutes.
proper form,
Another way.-When they are drawn
CHIckens, a l'Anglaise.* -Truss and and trussed, lay the chickens in skim
roast them till three parts done, and be- milk for about two hours; then put them
fore they are coloured, dish them up. into cold water, cover them close, and set
Pour on them melted butter mixed with them over a slow fire, and skim them
parsley, garlick, tarragon cut small, and well. As soon as they have boiled
a little flour. Serve very hot.
slowly, take them from the fire, and
CHICKENS, Artificial.-Make a force- let them remain in the water close cover
meat with the white meat of chickens, ed for half an hour; then drain and
or some veal or lamb, a piece of fat bacon, serve with white sauce.
a shalot (all minced very small), parsley, CHICKENS à la Bricolière.--Take out
also chopped, a little butter, and the all the bones, except those of the lege,
yolk of an egg; season with pepper, salt, which muet be trussed over the breast,
nntmeg, and mace. Work this up into something in the form of a chairman's
the shape of a chicken, and stick into it strap; give them a few turns over the
the feet of the bird ; bind it well together fire, in a little oil or butter, with some
with egg, cover it with bread crumbs, sliced lemon. Then put them and the
place them on buttered tine, and bake butter and lemon into a pan with a few
them. Serve either with or without slices of ham and veal; cover them with
gravy.
bacon, parsley, a clove of garlick, thyme,
CHIckens, à la Bellevue.-Bone two bay-leaf, two cloves, pepper, and salt.
nice chickeus, and fill them with a ra When these bave Biewed together a
goût made as follows:-Boil some small quarter of an hour, put in a glass of
onions in stock, till about three parts wine and finish ; skim and strain the
done ; then stew with a little melted sauce, thicken it with cullis, and serve
lard, two slices of peeled lemon, truffles, it on the chickens.
mushrooms, livers cut small, and sea CHICKEN, Broiled.-Split it down the
son with pepper and salt, for about half back, pepper, salt, and broil it. Serve
an hour; do not use them till cold. it with white mushroom sauce, or melted
Wrap the chickens in thin slices of bacon butter with pickled mushrooms.
rubbed with pepper and salt, and add Another way:-Split a couple of chick-
shalots and parsley: over these double ens, take out the inside and back-bones,
paper buttered. Broil them slowly; beat them with a wooden spoon, dip
when done, wipe off the fat and serve them in clarified butter, and broil then,
with sauce à la Bellevue.
the inside next the fire (which should be
CHICKENS au Blanc-mange. - Boil a of charcoal), and only turn them to co-
pint of cream with a bay-leaf and a little lour them. When done, pour on them
coriander for a short time; then add to a sauce made as follows:-Boil some
it a quarter of a pound of sweet almonds stewed musbrooms with beef stock and
beaten; when well strained, beat up plain sauce, an equal quantity of each,
the yolks of four eggs in a little cream, until of a proper consistence ; flavour it
and put them to the former; place it on with lemon-juice and cayenne-pepper.
the fire again, and keep stirring; mix in CHICKEN Broth.--Take the remaining
by degrees, the breast of a roasted fowl parts of a chicken from which panada
minced with beef marrow, and seasoned has been made, all but the rump; skin,
with nutmeg, salt, and pepper. With and put them into the water it was first
this blanc-mange fill two chickens boned, boiled in, with the addition of a little
and sew them up; scald, and then braise mace, onion, and a few pepper-corns,
them with bacon, milk, herbs, &c. When and simmer it. When of a good flavour,
they are done, prick them that the fat put to it a quarter of an ounce of sweet
may drain out, wipe, and serve them almonds beaten with a spoonful of water;
with sance à la Reine.
boil it in a little while, and when cold,
CHICKEN (Blanquette of), à la Turque. take off the fat.
-Cut a cold roasted chicken into scol CHICKEN Broth, Pectoral.* -Prepare
lops ; place some rice, boiled in consommé a chicken in the usual way, and put it
and béchamelle, into a dish en buisson, into a saucepan with two pints and a
lay the scollops, en miroton, to the top of half of water, two ounces of pearl barley,
it; keep it hot, and when ready to serve, the same of rice, and two ounces of the


CHI
( 151 )
CHI
best honey; boil all together, skimming pat in a little stock or real gravs; boil
Fell for three hours, until it be reduced it up two or three tiines.
to two-thirds.
CAICEEXS and Cheese.* - When the
CHICKENS en Caisse. -Truss two pre- chickens are drawn and trussed, cut
pared chickens with the legs in the them along the back and flatten then ;
body, leave on the wings, and Hatten the toss them up in a stespan with a bit
of
chickens a little. Soak them in sweet butter, hali a glass of white wine, and
oil, with parsley, scallions, shalots and the same of red, parsley, scalison, ivo
zarlic, all whole, and seasoned with salt cloves, half a clove of garlic, baita bere
and pepper, make a case of paper, put leal, thyme. basil, very little salt and
in the chickens and the ahove ingre- pepper. Stew then geatly for about an
dients, cover them with slices of bacon hour, then take out the chickens and
and paper ; cook them over a clear but put in a bit of butter the size oa wicut
slow fire, or in a baking pan. When worked into some four, thicken this over
sufficiently
done, take out the herbs, the fire. Pour part of this sauce on a 4-6,
bacon, and serve them in the paper; and upon the sauce a bandful of Grugere
drop a very little verjuice on them. cheese grated; then the chickens ; pour
CHICKENS en Caissons.* - Cut the the remainder of the sauce on them, and
wbite parts of two chickens into filets, about as much Gruyere cheese zaled
and Darinade them in oil, with salt pep on the top, as there is underneath. Pat
per, sweet herbs, chopped, &c. Make the dish in a baking pan, with fire abore
some little cases of wbite paper, and put and below; when of a good colour, and
a thin slice of bacon at the bottom of the sauce is consa ned. serre it quite tot
sach, lay in the fillets, strew in some If the cheese be very salt, the chickens
truffles sliced, and inoisten them with must be dressed previocsly witrat szit.
consonané, or stock ; put the cases in a CAICEEXS en Chereils-Make a no
baking pan, and bake them. When done, gout of two carrota, a parsnip. two ce
put them on a dish with the other parts three sliced onions, garlic, t#0 (1974.
of the chickens (which must be trussed bay-leat, thyme, basil, and a little 196
with the head under the skin of the ter; when a little colored add a dla of
breast) and pour over the whole some white wine, an equal quantity of Eck,
real gravy and some lemon-juice. and reduce it to half. Strun, 200 post
CHICKEN en Capilotade.* -Put into a in butter (about the size of an ext) ***
stewpan a little butter and fiour; add ed up with some tour, some choose
mushrooms, parsley, and shalous cut chervil ; tbicken it, and serve it w.ib
small, dilute these with equal quantities roast chickens.
of stock, and red or white wine. When Chickexa la Cheraliste.* - Chose
the sauce is well boiled, skim it; cut a two fat chickens. raise the white par,
masted fowl in pieces, and put it into and lard it, and heat it; then cot it up,
this sauce; stew it gently for a quarter and having warmed sme botter in %
of en bour. Add some gberkias cut in stewpan. put the pieces into it, and leave
thin slices.
them on the firé a minute of to, and
CHICKENS and Caulifiacers.'- Chop toss them (slill over the fire) pati eney
ap the livers of two middling sized are hard ; sprinkle them with u vel
chickens, and mix with them parsley,scale mixed with butter, add more bos iten,
fions, a bit of butter, salt and pepper; four spoonsful of well skimmed reimté,
put this into the bodies of the chickens, parsley, scallions and pepper; let it ..
which must be trussed like turkey When nearly done, pat io sone era
poults; parboil them with a little butler sized onions peeied, and skim it. On
of lard, then wrap in bacon or buttered serving take out the parsley, piace the
paper, and roast them. When done, pieces of chicken on a dials, as1 saa
serve them with sauce made of cullis, the sauce over them, having taica.net
butter, salt, and pepper, boiled up. Gar- it with the yolks of three 233
nish with plain boiled cauliflowers. Another Way.* -Proceed in the grave
CHICKENS à la Cendre.* - Stuff a way as above, only the wind must be
couple of chickens with a rich farce, laid aside, the skin taken ott. and the
tard, and prepare them as for roasting. meat cut from the bones, iarded as he
Line & stewpan with slices of veal and fore mentioned. Lard to of the man
bacon, onions, carrots, &c. place the with truffles, and having melud me
cbickens in it, and let them stew in their butter in a baking pan. pet in an! pour
own gravy for five or six hours over hot wings, aprinkle them with salt and 0097
shes; keep the stewpan closely covered. them with buttered paper. The fri-
When done, serve them in their own cassee being ready, zrniab it wa ut
liquor ; but if that should be too thick, wings, and four fine cagh, 21.6


CHI
( 152 )
CHI
1
plaee a large truffle in the middle and elongated form; then dip them in some
serve.
well beaten egs, bread them again, and
CHICKENS Chiringate.-Having taken fry them of a light browo.
off the feet, beat the breast bones of your CHICKEN (Croquettes of) à la Royak.
chickens flat without breaking the skin, -Mix well into some very thick béche-
flour and fry them in butter; when of a melle and some glaze the breast of a
nice brown take all the fat from the pan, chicken, some tongue, truffles and mush
leaving in the chickens, over which lay rooms all minced very small; when
a pound of gravy beef cut in thin slices, quite cold roll them into little balls
another piece of beef also cut thin, some about the size of a nut, and havios
mace, cloves, pepper, an onion, a carrot, beaten up three eggs throw the balls
and a bunch of sweet herbs : pour a quart into them. Take them out quickly
and
of boiling water over the whole, cover it roll them ia bread-crumbs ; dip them
quite close, and let it stew; in a quarter a second time into the eggs, and cover
of an hour take out the chickens, but let them again with bread crumbs; ry
the gravy continue boiling, and when them as other croquettes. Lay fried
very rich strain it; then put it again parsley on a napkin in a disb, place the
into the pan with
a little red wine and a croquettes on, and round it, and serve.
few mushrooms; then put in the chick CHICKENS aus Croutons. * -Stuff a
ens, and when they are hot, dish them couple of chickens with the livers, wrap
up, and pour the sauce over them; gar: them in bacon and paper, and roast
nish with slices of lemon and broiled them. Fry two crusts of bread in some
ham.
oil, then put them to drain, and in the
CAICKENS à la Condé.--Take the same oil fry two onions cut in small
breast bones from a couple of fat chickens, pieces; when three parts done, add parse
bind them to a proper shape, and slit ley, scallion, shalot, and a fowl's liver,
them equally with a penknife, and insert all minced, a glass of white wine, a
between each slit slices of truffles and spoonful of cullis ; take off the fat, and
tongue à l'écarlate ; place them in an season it with salt and bruised pepper;
oral stewpan, place bacon all round, but stew it gently for a quarter of an hour.
none on the top; put fire on the top of Dish the chickens, and place the crast
the pan, until the bacon has taken co- by the side of them.
lour; then remove the fire, and let the Chicken Currie. – Take the skin off,
chickens boil gently for half an hour; cut up a chicken, and roll each piece in
take them out, drain and glaze them; currie-powder and flour (mixed together
serve with a ragoût à l'Allemande. a spoonful of flour to half an ounce of
CHICKENS à la Crême.*-Parboil a currie) fry two or three sliced onions
couple of young chickens, cut them in in butter ; when of a light brown, pat in
pieces, and throw into warm water for the meat and fry them together till the
half an hour; then do them over the fire meat becomes brown; then stew them
in a little fresh butter, with salt, parsley, together with a little water for two or
pepper, morels, &c. sprinkle with flour, three hours. More water may be added
and dilute with a glass of boiling water; if too thick.
cover the stewpan close, and let it stand CHICKENS & r Ecarlate.* - Prepare
on hot ashes until the water has soaked your chickens as usual, take off the skin
into the chicken, when add halt a pint of with great care, cover them with cras.
cream and a little butter. The yolks of fish batter, and then put the skin on
three eggs may be put in also, but in again ; season them lightly, wrap them
that case, a small quantity of verjuice in bacon, and roast them; on serving,
should be put in before the cream. pour more cray-fish butter on them.
Second IVay.* -Stuff and roast your If you wish to have the chickens red, and
chickens, and when you take them from the sauce white, put cream sauce under
the spit, rub them with butter, cover them.
them with bread-crumbs, wrap them in CHICKENS AM Eerevisses. – Having
slices of bacon, and bake them a short boned two or three middle-sized chickens,
time; serve with well thickened cream- roll them up making them rather pointed
sauce.
at the neck, and braise them with the
CHICKEXB (Croquettes of).*-Reduce same number of cray-fish for an hour.
two spoonsful of velouté or sauce tatrnée, Then wipe off the fat, and put them on
and add to it the yolks of four eggs; put a dish in the following manner: put the
to this the white meat of a chicken pointed or neck part into the tail of a
minced very small, and well mixed with cray-fish, place the body on the chicken,
the sauce, take it out, and roll it into and the claws at the side. Prepare the
balls about the size of a walnut; roll sauce as usual, and pour it over the
them in bread-crumbs, giving them an / whole.


с III
( 153 )
CH1
CAICKENS (Fillets of ) with Endive.- and parsnips into any form you please,
Having picked and washed a dozen and boil them with a few small onions in
heads of endive, blanch them; when a little stock. In the meantime cut
they have drained on a sieve for a few mushrooms, truffles and ham into very
minutes, rub them through it with a small pieces, and stew them in some
wooden spoon; then let them drain butter, with sweet herbs, two cloves,
again for an hour or two, and stir them thyme and a bay-leaf; when these are
well into a stewpan, with a little butter ; coloured, add some veal grayy and a
when it begins to fry, add come con glass of white wine, and boil the whole
sommé, reduce it, put some cream sauce slowly until sufficiently done, then skim
in nnd boil it till thick; then mix in the and put it, with a little cullis, and a few
yolks of two eggs; place this in the olives stoned, to the carrots; pour this
middle of the dish, and having prepared ragoût on two chickens, stuffed with
your fillets, arrange them on the endive their livers, &c. rolled 'in bacon and
and serve with bechamelle sauce. paperand roasted.
CHICKEN (cutlets of) à l' Epigramme. CHICKENS Fricusseed.*
-Prepare and
- Take the fillets of live chickens, pare cut up two chickens; put them in a stew-
them well, scrape the small bone of the pan with some butter, parsley, scallions,
pinion, and stick it into the point of the a bay-leaf, thyme, basil, iwo cloves,
fillets, and season them with salt and mushrooms, and a slice of ham; let them
pepper. Wash them with the yolks, of stew till scarcely any sauce reinains,
ivo eggs and dip them in bread-crumbs, then add a little flour, warm water, salt
then in melted butter, then in bread- and pepper; stew it again and reduce
crumbs a second time, so that they may the sauce. When nearly done put in the
be entirely covered. Do not broil till yolks of three eggs beaten up with a
just as they are wanted. Put some filets little cream or milk; thicken it over the
mignons in scollops, in a sauce à blan- fire, but do not let it boil; a sınall quan-
quette with mushrooms, and serve ; or tity of lemon-juice or vinegar may be
dress the filets entire, and place them added. Place the breasts and bones of
and the cutlets on a dish alternately, the chickens on a dish, lay the legs and
with allemande quite thin.
wings over them, and then pour the
CHICKENS À i Excellence. - Make a sauce over the whole; garnish with the
ragoût as follows:slice a quarter of a mushrooms. Take off the skins before
pound of pickled pork, and let it stand you cut up the chickens if you wish the
over the fire in some water, till 'nearly fricassee very white.
doce; then add to it some fat livers, CHICKENS à la Bourdois, – Proceed
truffles, shalots, and parsley chopped, as above, but when the chickens are
whole pepper, and a glass of white wine, dished upstrew bread-crumbs over them,
thicken with the yolks of two eggs; and on that put several pieces of butter
when cold, put some of this under the about the size of a pea, and then brown
skins of two fat chickens, and the re- it with the salamander, or in the oven.
mainder into the body; give them a turn CHICKENS (Fricassee of) à l'Allo-
or two in the frying pan, in some butter mande.* Parboil and cut up the
and lemon juice, then wrap in bacon and chickens, and then, having put them
paper, and roast them. In the mean- into warm water for half an hour, stew
time put some slices of bacon, ham, them in some butter, with parsley, mo-
veal, carrots, parsnips, onions sliced, rels, scallions, garlic, pepper, salt, a
parsley, thyme, bay-lear, and a spoonful glass of stock, and half a glass of cham-
of oil into a stewpan close covered for pagne ; when nearly done add to this the
half an hour; then add a glass of white yolks of three eggs beaten up with a
wine, the same of stock, and braise few drops of water and some lemon-
them for an hour and a hall: skim and juice ; siir it well the same way until
strain it, and put some shalots, butter finished.
and flour to it, and serve on the chickens. CHICKENS Fricasseed White.-Skin,
CHICKENS' Feel and Forcemeat. cut up your chickens and lay them in
Seald the skin from as many feet as you warm water; then stew them till tender
may require, tie them in a bundle and in water, with lemon-peel, white wine,
braise them till tender and then dry them an anchovy, an onion, two or three
in a cloth. Make a good forcemeat and fill cloves, sweet herbs. Take out the
the claws with it, dip them in egg and chickens when done, strain the liquor,
then in bread crumbs; egg them and and put a very little of it to a quarter of
fip in bread crumbs a second time, press a pint of cream, four ounces of butter
it well on, and fry them in lard. Lay and a little flour; stir it over the fire till
them on fried parsley and serve.
the butter is melted: then put the
CHICKENS & la Folelte. - Cut carrots chickens in again, add some grated


CHI
( 154 )
CI 1
lemon-peel, pounded mace, lemon-juice, , clear, strain it through a cloth, and let
and mushroom powder. Shake all over cool, to be used when wanted. If served
the fire, and serve very hot.
cold, more pepper and salt must be
CHICKENS (Cold) Fried. - Cut the used.
chicken into quarters, and rub each CHICKENS d la Genoise.*-Bone two
quarter with yolk of egg. Mix some plump chickens, and fill them with :
bread-crumbs with pepper, salt, nutmeg, stuffing made of fat livers, six anchovies,
grated lemon-peel and shred parsley, truffles and small onions, all chopped
cover the chickens with this, and fry very small. Soak them in oil with
them. Thicken some gravy witb flour, lemon-juice ; finish them in real-gary,
and add to it cayenne pepper, mush and add some morels and artieboke
room-powder or catsup, and a little le- bottoms.
mon-juice. Serve the chickens with this CHICKENS au Gratin.-Cut cold roast-
gravy.
ed chicken into pieces, and simmer them
CHICKENS en Friteau. * — Cut the for a quarter of an hour in a few spoons
chickens in pieces and put them into a ful of cullis, balf a glass of white wine,
marinade of sweet oil, lemon-juice, vine | butter, chopped parsley, shalots, mosbe
gar, salt, pepper, chopped parsley, and rooms, and season with salt and pepper.
sliced onions. In about two hours drain When done, place on a dish, with half
them, sprinkle them with four, and fry the sauce, and bread crumbs under
them. Place them on a disli, with the them; set the dish over the fire tilt it
slices of onion on the top, and fried eggs catches at bottom, then serve with the
above them. Make a sauce of oil, lemon, rest of the sauce.
parsley, and tarragon chopped, salt, CHICKENS (Grenade en). - Line a
pepper and garlic,
mould, ribbed like a melon, with thin
CHICKEN Fritters. – Make a batter slices of bacon ; cut some fillets of
with four eggs, some new milk, and rice-chickens ; lard half of them with bacon
flour; to this, add a pint of cream, pow.) and the others with truffles; lay them
der-sugar, candied lemon-peel cut small, alternately in the ribs of the mould, and
fresh lemon-peel grated, and the white place between each a previously cooked
parts of a ruasted chicken shred small; lamb's sweetbread; cover the whole with
set all these together on a stove, and stir a farce fine; put a salpicon in the cen-
well for some time; when done, take it tre; cover chat also with the farce ; stick
off, roll out the mixture, cut it into frit- it with forcemeat, and put the mould
ters, and fry them; strew sugar on a either in the oven or the bain maris.
disli
, lay in the fritters, strew sugar over, When done, turn it out; dry the larded
and serve them lot.
slices with the salamander, and glaze
Chickens (Galantine of). - Bone a them; when of a light brown, uncorer
nice plump chicken very carefully, cat the rest, glaze them slightly, and serve
some hain and truffles into slips of an with espagnole.
equal thickness, and as near of a length Crucken Haslets.*-Cut a cold roast
as possible; cut the chicken also into chicken into pieces, and put them upon
filleis, and add a few slices of veal; form skewers like a haslet; dip each into egg,
a sort of bed of these in the skin of the beaten up with salt, pepper, parsley,
chicken, so that when cut, the slices may and onions, chopped; strer bread
be chequered; season with all sorts of crumbs over; dip them in bulter again
spices ; close the skin, form it of a pro- bread them 'a second time, and broil;
per shape; sew up the back, and stew baste them occasionally with a little oil.
it, covered with slices of bacon, and pars. Serve them with or without sauce.
ley, onions, thyme, a bay-lear, a clove, a CHICKENS Histories.- Prepare chick
little spice, carrots, two onions, and some ens as for roasting, and having given
slices of veal; then mix a little broth, them a turn or two over the fire in a
and a small quantity of calf's-foot jelly: lit:le butter, with the addition of lemon-
When the jelly bas boiled an hour take juice to preserve their whiteness ; take
it off, and let it cool in the liquor. If this them out and wipe them very clean;
dish is served hot, pour over
it any brown peel a large onion carefully, and cut it in
sance; it is, however, better served cold; thin slices, so as to preserve the rings,
take some of the liquor, beat the whites of which take two or three, dip them in
of two or three eggs, and mix them with white of egg, place them on the breasts,
the cold jelly, after having skimmed off in such forms as you may think proper ;
the fat; then put the whole over the fire lay in these rings preparations of any
again, and stir till the liquor is white; colour (see Colours), your please, basting
then let it boil gently; next take the the chickens with white of egy to make
jelly from the fire, and lay it aside, with the colour adhere properly; then cover
a cover and öre over it; when quite them with thin slices of bacon, and braise


CHI
( 155 )
CHI
them for an hour; take off the bacon | them with a knuckle of veal, half a pint
carefully; add cullis to the sauce, skim of white wine, cloves, parsley, shalots,
and strain it over the chickens.
thyme, bay. leaf, and coriander; when
CRICKESS, Horly of *_Singe, and cut done, take out the chickens, and let them
up two fat chickens the same as for a cool; then skim and strain the liquor,
fricassee ; put the pieces into a jar; sea. and boil it a short time, with a lemon
son thero with salt, pepper, parsley, sliced, and a raw egg to clarify it; when
scallions, two bay-leaves, and the juice that is done, strain iç through a napkin.
of two lemons; wash and peel a dozen Place the chickens in a pan just big
large onions, as near of the same size as enough to hold them; wash them over
they can be ; cut them into slices of equal with white of egg, garnish them with
thickness, making use only of the outer sprigs of parsley, and colour them if you
rings. About bali an hour before they think proper. Let the chickens lay with
are wanted, drain your pieces of chicken, the breasis downwards, and cover them
sprinkle them well with flour, and put with the jelly. When they are wanted,
them into a moderately heated pan; | place the pan a minute in hot water, and
when they are of a proper colour, and iurn the chickens over gently.
sufficiently done, lay them on a clean CHICKENS en Lézard.* Draw and
cloth to drain : then make your pan very singe two fine chickens, take off the
bot, and having well floured the onion drumsticks and pinions, leaving the
rings, fry them also of a good colour; skin; split them open tbı ough the back,
drain them on a cloth; dish the chickens bone them entirely, and lay them on a
en buisson, with the onions on the top, cloth; fill the inside with a farce, made
and a hot aspic underneath.
with ready dressed ſow), truffles, cham-
CHICKEN à l'Indienne. – Fry some pignons, forgue à l'écarlate, and call's
sliced onions in lard, with a little four; uduer, cut into dice; form the chickens
when of a nice colour, take them out with the farce into the shape of lizards,
carefully, and keep them bot; in the as follows: the skin of the rump make
same lard fry a chicken, blanched and the tail, the thighs make the hind, and
cut up; do it of a good colour, and the wings the lore-legr, the breast iorins
then add some stock ; season it with sait, the back, and the head is composed of a
allspice, cayenne pepper, and turmerici | truffle cut like that of a lizard. Line a
when the chicken is done enough, pot in stewpan with slices of bacon, lay in the
the onions, and let all buil together for lizards, carefully preserving their shape,
two or three minutes. Serve some plain and stew them, covered with a thick
boiled rice on a separate dish, to eat paper and the lid of the stewpad. When
with it.
done, drain, and set them to cool. Place
CHICKENS à l'Ivoire. - Pull out the them on your dish; glaze and decorate
breast-bones of a couple of chickens, and them with small omelets, either white,
then fill then with butter, lemon-juice, green, red or yellow; serve them on a
falt and pepper, well mixed togetker; green magnonnaise, and garnish the dish
biod up the chickens, and put them into with jelly.
a stewpan, lined with bacon; cover the Caicken Loaf.*-Bone a chicken very
breasts with slices of lemon and bacon, carefully, and fill it with a ragoût of
pour some poéle on them. When they sweetbreads; make it as near as possible
lisve stewed for half an hour, drain, un the original forın ; tie it up in bacon, and
bind, and serve them with velouté or wrap a cloth round it. Boil it in some
béchamelle.
white wine, stock, with sweet herbs.
CHICKENS à la Jardinière.* -Sok your Serve it with espainole.
chickens (having trussed and cut each in C'Hickens à la Marengo.* - Cut up a
half), in bot butter, parsley, scallions, roa ted chicken, and fry it in olive oil,
garlic, mushrooms, (all chopped), salt with salt, mushrooms, and sweet herbs;
and pepper; make as much of these ad. when of a proper colour, take out the
bere to the chickens as you possibly chicken; place it in a dish, and pour over
can; cover them with bread crumbs, and some well reduced sauce Italienne ;
broil thein, basting frequently with the garnish with eyes or crusts fried in oil.
remainder of the butter. When of the CHICKENS à la Mariée. - Take the
proper colour, make a sauce with a little bones from two small chickens, and fill
yrary, three spoonslul of verjuice, salt, them with a furce made of fat livers,
pepper, chopped parsley, and the yolks parsley, shalois, basil, (all choppra
of two eggs; tbicken this, and pour it small), graled bacon, pepper and salt.
over tbe chickens when ready to serve. Soak them for some time in ol, then
CHICKENS in Jelly, or au Pére Douillet. wrap them in thin slices of bacon, vea!
-Lard a couple of chickens with bacon and ham, over that, double-buttered
rolled in spices and sweet herbs, and boil paper. Stew them on a slow tire till


СНІ
( 156 )
CHI
done. Take ofl'all wrappers, and serve of stock and white wine; cover the stew.
with nonpareil sauce.
pan, and let it stand over a moderate
CHICKENS à la Marmotte.-Boil some fire for three hours.
carrots and parsnips, cut into shapes, Place all the pieces on a dish, and gar-
with some small onions, in a little broth; nish it with cray-fish and fried crusts,
in the mean time cut some mushrooms put alternately, and pour the sauce
and pickled cucumbers into dice, and over it.
stew them in a bit of butter, garlic, pars. CHICKENS à la St. Menehoult.* -Put
ley, cloves, stock, salt and pepper; when two chickens into a stewpan with some
they have boiled slowly for a little time, butter, a glass of white wine, salt, pepper,
add a spoonful of cullis, and the carrots, parsley, scallion, a clove of garlic,
&c.; boil them up together, and serve ihyme, bay-leaf, and basil; stew it
over roasted chickens.
gently, and let the sauce adhere to the
CAICKENS Marinés.* -Cut your chick- chickens; then soak them in exgs beaten,
ens, and soak them in stock, vinegar, cover them with bread-crumbs, dip them
or verjuice, salt and pepper; place them into butter, bread-crumbs again, and
on hot agbes for half an hour. Beat broil them.
three whites of eggs to a strong froth, CHICKEN Milk.*-Boil balf a pint of
and then dip in each piece of chicken ; water; beat up the yolks of two eggs
flour it, and fry them of a nice colour. with an ounce of powder-sugar, a little
CHICKENS Maroquin.* – Choose two orange-flower water, and salt; mix thiese
fine fat chickens, and give them a few well, until the egg begins to whiten, then
turns over the fire in a litule oil; let add the boiling water, stirring it very
them cool, and dry them thoroughly. quick, and drink it as bot as possible.
Make a stuffing with the livers, truffles, CAIckens in a Minute.*-Cuta chicken
streaked bacon, butter, salt, pepper, in pieces, and put it in a stewpan with a
herbs, &c. all chopped small, unite them liule butter; add to it some mushrooms,
with the yolks of two eggs; fill the parsley, scallions, sprinkle flour over,
chickens with this, and put some under and shake them; moisten it with stock
the thighs and wings; place slices of or water, and white wine; when it has
bacon over it, so that the stuffing may boiled once, take it from the fire and put
remain in its proper place. Put two in the yolks of one or two eggs, and a
large slices of bacon over that, wrap the little vinegar or lemon-juice.
in buttered paper, and roast them. You CHICKENS à la Napolitaine. *-Take a
may serve them, either with cray-fish, cold fricassee of chickens, which must
butter, or blond.
be pretty thick, and mix it with some
CHICKENS en Matelote.*-Blanch about macaroni, boiled in a little stock, and
a dozen stall white onions, and then drained; put to it a little butter, a ladle-
throw them into cold water to take off ful of sauce tournée, some grated Parme-
the skin. Cut two carrots and a parsnip san and Gruyere cheeses, and coarse
into pieces, three inches long, pare pepper; stir it well, and then place a
them to an equal size; prepare the fol- thick layer in a stewpan, put the pieces
lowing:-a sinall piece of butter, two of chicken on it, cover them with the
pinches of flour, a glass of white wine, sauce and macaroni, strew bread-crumbs
the same of stock, and brown them; put very thickly over the whole, wash it
the carrots, parsnip, and onions into it, with melted butter, bread it again, and
with the addition of parsley, scallions, bake it.
two closes, a bay-leaf, thyme, basil, Caickens aux Nouilles.- Are dressed
half a clove of garlick, pepper, and salt; in the same way as d l'Ivoire, and served
boil these gently, for half an hour. Take with nouilles.
one large, or two small chickens, set CHICKENS aux petits Eufs composées.
them on the fire a minute or two, and -Braise a couple of chickens cut into
then cut each in four; put them into the quarters, and when they are done, skim
above ragoût and boil for an hour. When and strain the sauce, and thicken it with
very little fauce remains, take off the the yolks of three eg26. In the mean-
fat, and add a chopped anchovy, and a time, soak bread crumbs in cullis, and
few capers.
when quite thick, put them in a mortar
Second way.*-Cut a couple of chick with shalot, beef-marrow, and the yolks of
ens into quarters, and put them into a four or five hard eggs, pepper and salt;
stewpan lined with bacon and small mix in the yolks of two raw eggs well,
onions; after they have been in a short and make these ingredients into little
time, add to them an eеl cut in pieces, a balls, roll them in flour, and give them
small fish, and a dozen cray-fish, with a boil in some stock. Serve them with
salt, pepper, bay-leaves, and morels; the satice as above, upon the chickens.
muisten the wbole with equal quantities ChIKess mith Omons. - Put some


CHI
( 157 )
CII
slices of bacon, oil, salt, and plenty of the sauce, put a little cullis in, and re-
small onions, in a stewpan ; when the duce it, and serve it with the chickens.
latter are half done, pour over them a CHICKEN Pie.-Cut a couple of chick-
pint of stock, a little white wine, fennel, ens into pieces, and season each piece
parsley, &c.; the whole being nearly with pepper, salt, nutmeg, and mace
done, put in a couple of pale roasted Line a dish with puff-paste, and put a
chickens, stew
them about a quarter of layer of forcemeat on it'; then put in the
an hour, and then serve them with the chickens, with some sweetbreads cut in
sauce reduced.
pieces, and seasoned ham sliced thin,
CHICKENS and young Oysters.*_Fill truffles, morels, artichoke-bottoms quar.'
your chickens with young oysters cut tered, the yolks of hard eggs, chopped.
small, truffles, parsley, and spices, and fresh mushrooms, cock's combs, and as-
roast them. 'Blanch about two dozen paragus ; add
a little water, cover the pie
young oysters, and toss them up in some with puff-paste, and bake it. When done,
melted butter, with chopped herbs and pour in some rich gravy, thickened with
olive oil. When they have been on the flour and butter. If the pie is to be
fire a quarter of an hour, add a little eaten cold, the truffles, morels, and
white wine and half a glass of good stock, mushrooms must be omitted.
thicken it over the fire for another quar Second wuy.-Put balf a dozen small
ter of an hour, and when the chickens chickens in a dish with puff-paste, as
are ready to serve, pour the sauce on above, with the marrow of two bones
them, and garnish the dish with oysters rolled in a batter of eggs, a bit of butter
and some lemon.
rolled in sweet herbs, a dozen hard eggs,
CHICKEN Panada.-Boil a chicken in a and two dozen savory balls; cover and
quart of water until nearly done; then bake as before. Pour in a quart of gravy
skin it, cut off the white meat, and pound when done.
it with a little of the liquor it was boiled Chicken Pie (Sweet).-Having broken
in to a thick paste; season it with salt, the bones of four chickens, cut them in
nutmeg, and lemon-peel; boil it up all pieces, season them with 'mace, cinna-
together for a few minutes.
mon, and salt, and put them into a dish
CHICKENS au Parmesan. - Braise a with the yolks of four hard eggs cut in
couple of chickens as usual, and when quarters, five artichoke-bottoms; of sun-
nearly done, add to them some stock, raisins stoned, citron, lemon, eringo-
white wine, cullis, and butter, season root, marrow, and currants, eight ounces
according to taste. When sufficiently of each; four slices of lemon (peeled),
done, strain some of the sauce into your and fifty balls of forcemeat; cover the
dish, and grate into it Parmesan cheese; whole with rich puff-paste, and bake.
place the chickens in this, and pour over Boil a pint of white wine with the yolks
the remainder of the sauce; grate more of two eggs ; sweeten and put it to the
Parmesan on, and bake it.
pie when baked. Serve it quite hot.
CHICKENS aux Pavies:-Pry two or CHICKEN and Ham Pie.- Season some
three fat chickens trussed quite round, in slices of boiled ham, and lay them on a
butter for a minute or two; lay a few puff-paste about half an inch thick; then
slices of lemon on the breasts, wrap each season some pieces of chicken, and place
in bacon and buttered paper, and roast them on the ham, with the yolks of some
them. Cut some pickled nectarines in hard eggs, a few truffles and morels,
slices, taking off the skin ; soak them a cover these with more slices of ham,
little while in water, and then warm seasoned as before, put some gravy in,
them in some gravy and cullis mixed to, and a puff-crust on the top, and bake it
gether, and serve them with the roasted thoroughly. If to be eaten hot, more
chickens.
gravy may be added when done.
CHICKENS à la Perle.-Split and bone CHICKEN and Parsley Pie.-Skin and
two chickens, leaving the legs; fill each cut up a chicken, season the pieces with
piece with a salpicon made of sweet-salt; pick and scald some parsley, and
treads, mushrooms, scraped bacon, when squeezed quite dry, cut it, and lay
pareley, shalots, seasoned with sal, and it in the pie dish; then the pieces of
pepper, and roll it up like a pear-shaped chicken, parsley and chicken again, un.
pearl, making the leg the point; sew til the dish is full. Put new milk nearly
them up, and braise them with veal, to the top of the dish, cover and bake it.
bacon, stock, a glass of white wine, two When done, take out some of the milk,
milces of peeled lemon, parsley, balf a and add in its place a pint of scalded
dove of garlic, bay-leaf, thyme, two cream.
clores, pepper, and salt; when done, CHICKENS à la Pierrette.-Take half a
take out the chickens, skim and strain dozen equal sized chicken wings; lard
P


CAI
( 138 )
CHI
two of them with bacon, two with truffles, bones; make a force of fat lirers, real,
or any kind of root you please, and the parsley, pounded bacon, salt, pepper,
remaining to with ham ; braise them and the yolks of two or three eggs; pot
with a few slices of bacon, some cars ts, some of this upon each limb, put several
sweet herbs, cmsommé, and balf a glass of them together, cover them with the
of white wine. When done, take ibem same, wrap them in naper, and bake
out, and glaze three of them; arrange in a moderate oven. When done, take
them on a dish, with the sauce, (skim, off the paper very carefully, so as not to
med, strained, and properly reduced remove the farce from the chicken, place
with a little cullis) unter them. it on a hot dish, and pour blond over it.
CHICKENS entre deux Plats.-Lard two CHICKENS à la Reine.-Cut all the
chickens, partly with bat, and partly meat from some cold roasted chickens,
with bacon, stuff, and put them into a wbich may have been served before, and
deep disb, with slices of bacon, pepper, take out the breast-bone; mince the
salt, cloves, parsley, carrots, and pars meat, and make it into a farce with
nips, onions, peeled-lemon sliced, and cream, suet, grated bacon; parsley, sha-
half a glass of white wine; cover them lots, pepper, salt, pulmeg; upite these
with another deep dish, and place them with the yolks of four eggs, stuff the
over the fire ; let then simmer till done; chickens with this as if they were whole;
skim, strain, and add some butter and smooth them with a knile dipped in white
four to the sauce, and serve it with the of eggs ; cover them with
bread crumbs,
chickens.
and bake tbem. When of a nice brown
Chickens à la Poêle.* -Cut your colour, pour sauce à la reine over, and
chickens in hall, and do them over the fire serve.
with a bit of butter, garlic, two sbalots, CHICKEXS au Réveil. * - Stuff tiro
mushrooms, parsley, scallions, all minc-chickens with the livers, parsley, scal.
ed, a little flour, and a glass of white lions, two tarragon leaves, all chopped,
wine, the same of stock, salt and pepper, and mixed together with buuer, and
reduce it to a thick sauce; take off the having parboiled them in a little fat or
fat and serve.
butter, wrap them in bacon and paper,
CHICKEN and Ham Potted. - Season and roast them. In the meantime, put
some pieces of chicken, with mace, the batter in which the chickens were
cloves, and pepper, and bake them for parboiled, into a stewpan, with two car-
about three hours in a close covered pan rots, two onions sliced, garlic, clores,
with some water; then pound them quite thyme, basil; stew, but do not let then
small, moistening either with melted be coloured; put in a glass of wbite wine,
butter, or the liquor they were baked in. and another of stock, and ster
them to
Pound also some bam, and put this with gether for half an hour, and then strain
the chicken in alternate layers, in pot, it. Then take some salad berbs, such
ting pans, press them down tight, and as tarragon, pimpernel, chives, chervil,
cover them with butter.
and cress, of each according to your taste,
CHICKEN Puffs.-Mince the breast of so as altogether to make half a bandſul;
a chicken, some lean ham, balf an an chop them very small, and infuse them
chovy, a little parsley, shalots, and in the above sauce, on hot ashes, for balf
lemon-peel, season these with pepper, an hour. Then strain it, press the herbs
salt, cayenne, and beaten mace; set quite dry, and add to it a bit of butter,
them on the fire a few minutes, in a little worked with flour, salt, and pepper,
béchamelle ; roll out some puff-paste thicken, and serve it with the chickens.
thin, cut it into square pieces, and lay CAICKENS Roasted.- When your chick-
in each some of the above inixture ; turn ens are properly trussed, put ibem down
the paste over, and fry them in boiling to a clear fire, and let them roast for a
lard, and serve them on fried parsley. quarter of an hour, froth them well, and
CHICKENS Pulled.-Cut off the legs, serve with gravy, or parsley and butter.
rump. and side-bones of a cold chicken, Second way.- Put the chicken between
and pull all the white parts (without the slices of bacon, fasten the feet to the
skin) into shreds; toss them up in a spit, and baste with its own grary.
little cream, flour, butter, pounded mace, Serve with cress round the dish, seasone
pepper, salt and lemon juice, stir them ed with salt and vinegar. The chicken
together till the butter is melted; then when covered with bacon should be
jay it in a dish, place the rump in the wrapped in buttered paper, and iſ re-
middle, and the legs at each end, having quired to be of a pale colour, kept on till
previously season ed and broiled them. roasted; if not, remove the paper about
CRICKENS en Redingotes. * -Cut the five minutes before it is done, and finish
chickens iato quarters, take out all the it before a clear quick fire.


CHI
( 169 )
CHI
CHICKENS d la Romaine.*-Lard a fine them in this for some hours. Boil eight
Allet of veal, make a hole at one end eggs (as nearly the same size as possible)
large enough to contain a small stuffed hard, and cool them in taking off the
chicken, sew it up, and put it into a stew- shells. Wash six lettuces, take off the
pan, with a few slices of veal and ham, leaves, keeping the hearts quite small;
same parsley, shalots, two cloves, basil, cut the leaves as fine as you can, season
stock and a little pepper; simmer it over them as for common salad, and lay them
a slow fire, when done, skim and strain on a table.dish; then having drained
the sauce, reduce it to a glaze, and spread the chickens, and separated them from
it over the fillet of veal, with a feather. the parsley, &c. lay the legs on the let-
Then put some cullis to the remains of tuce leaves en couronne, in the centre of
the glaze, and strain it over the meat, which place the wings; on the lege put
and serve.
the rumps and two of the breasts ; on
CAICKENS au Romestic.-Cut as great these the fillets as close as possible, lay-
a number of small slices of fillets of vieating them alternately flat and upright;
from a tender rabbit as you possibly can, and on the top of the fillets the two
and soak in oil, or melted butter, with breasts which remain; be careful in keep-
chopped shalots, truffles, mushrooms, ing this dish as high and upright as pos-
and parsley; season them with pepper, sible. Cut tie hard eggs each into eight
nutmeg, and salt; take the breast-bones pieces, put thein round the dish as a bor.
from two chickens, so as not to break the der, and between every piece set upright
skins, and fill them with the above, and a lettuce heart; and on the top of all
few it in; tben having given them a turn lay the half of an egg, with a lettuce
in butter over the fire, wrap them in heart in the middle. Then mix together
bacon and paper, and roast them. Chop a good pinch of chervil, some tarragon
up the bones and remains of the rabbit, and pimpernel leaves, scalded, and shred
and set them to simmer with some poul- small, salt, pepper, oil, ravigoite vinegar,
try legs and pinions, half a glass of white and a spoonful of aspic jelly. Amalga.
wine, and three spoonsful of cullis ; mate the whole well, and pour it over
skim this sauce well, and strain it over the salad.
the chickens.
CHICKEN Sausages.-Make two farces,
CHICKEN Salad. * -Cut cold roast one of bread crumbs, roasted breast of
fowl into small long pieces, taking off fowl, call's vdder, marrow, baked onions,
the skin. Lay some lettuce, cut small, at parsley, shalots, mushrooms, all chopped
the bottom of a salad-bowl, put the very fine, mixed together with a spoon-
chicken on it with all sorts of salading, ful of brandy, a little cream, and the
gherkins, hard eggs cut in quarters, an yolks of five eggs; make the other of
chovies, cut in slips, season with the scalded sweetbread, livers, mushrooms,
usual salad dressing. Instead of a let season both with spices, salt and pepper.
tuce, parsley and scallions, cut small, Split a couple of chickens through the
may be used.
backbone, and lay in each hall, some of
CHICKEN Salad à la Magnonnaise.* the first mentioned farce, and on that
Trim the fillets of six fat chickens, toss some of the second, roll' them up, tie,
them in a little butter; then drain them and braise them with a glass of white
in a napkin, press them lightly between wine, the same of stock and some bacon.
two saucepan lids, and let them cool; When done, let them cool; then put the
in the meantime, dress the twelve fillets rest of the farce round them, wrap them
mignons à la Conti, with truffles or in caul, dip them in whites of eggs, strew
tongue à l'ecarlate, place them in a dish, bread crumbs over, and bake them.
cutting them in the form of a borse-shoe, Strain, and mix some cullis and lemon-
then let them cool. Cut six lettuces juice with the liquor in which the
small, season them in the usual way, and chickens were braised, and serve it with
lay the salad on a table-dish, form it them.
into a sort of crown, upon which arrange CHICKEN Scalloped.-Mince some cold
your fillets alternately, first a large one, chicken, and heat it up with a little
then one, à la Conti. Surround the cream, pepper, salt, mace, and nutmeg;
whole with a border of aspic jelly. Pour put this into scallop-shells, and cover
into the centre of your crown a magnon. them with bread-covers; put some butter
naise ravigotle.
over, and brown them.
CHICKENS Salad, à la Reine.*-Roast CAJCkens in the Scoich manner.-Cut
four fine plump chickens, and when cold your chickens into quarters, put them
cut them in pieces; toss them up in an into a sancepan, with only just water
earthen pan with salt, & mignonnette, oil, enough to cover them, a bunch of parsley,
vinegar, parsley, an onion or shalot cut some chopped parsley, and a little mace,
small, cover them with paper, and leave cover them close down, when it boils, add
P 2


CHI
( 160 )
CHI
Bix eggs well beaten; when the chickens in melted fresh butter, with parsley,
are done, take out the parsley, and serve scallions, mushrooms, and garlic, cut up
them in a deep dish with the sauce. small, pepper, and salt. Dip it again
CHICKENS, (Soufflé of).- Mince the in butter, bread it, and broil on a
white part of cold roasted chickens, clear fire.' It may be served either dry,
pound it in a mortar, with some bécha- or with any clear sauce you think proper.
melle, butter, pepper, salt, and the Second way.* -Split and break, and
volks of four eggs; when well beat, strain | take out the bones oitwo young chickens,
it through a tammy; then be at the press them into a round form, reason,
whites of five eggs to a solid froth, mix and wash them over with yolk of exgi
it with the former, and put the whole cover them with bread crumbs, flatten
joto a deep dish, or raised pie-crust, and them a little, and broil over a clear fire.
bake it in a moderate oven.
Serve them with sauce Italienne à la
CHICKEN Stewed.-Cut a carp with a Tartare, or veal gravy.
fine roe into pieces, cut a chicken also CHICKENS (Mince) in Timbale.-Make
into pieces, and put them into a stewpan a batter with two spoonsful of four,
together, with a slice of hain, some some grated nutmeg, four eggs stirred
mushrooms, parsley, scallions, thyme, in, one at a time, and some new milk;
bay leaf, basil, two cloves, a small piece it must not be too thin; fry it as for
of butter. When these have simmered pancakes, but lay it very thin in the pan,
together a little while, add some stock, and colour it on one side only; cut each
a glass of wine, a little cullis, flour, pepo (except two or three) in balf; lay a
per and salt, boil them until the chicken whole one at the bottom of a buttered
is done, then take out the carp, (leaving mould, and the others round the sides;
the roe), the ham and parsley, and put nearly fill up the mould with a thick
in their place a chopped anchovy, and a mince of chicken, turn the ends of the
few capers. Place the chicken on a dish pancakes over it, and lay another whole
mixed with the onions and roe. Take the one at the top. Bake it in a moderate
fat from the sauce, and strain it over oven, and when done, turn it on a dish,
the whole.
and serve with good gravy.
CHICKENS Stuffed.- Boil & pint of CHICKENS and Tomata Sauce.* _Mix
milk with a handful of bread crumbs, together, in a stewpan, a little butter,
until very thick ; when cold, beat it up salt, pepper, lemon-juice, and grated
in a mortar, with chopped parsley, and nutmeg, a sufficient quantity to put ia
onions, thyme, a bay-lear, butter, the two chickens; tie it in, and lay thin
yolks of four eggs, pepper and salt, stuff slices of lemon on the breast of the chick-
tivo chickens with this, sew it in, and ens, and lay them in a stewpan lined
roast the chickens between rashers of with thin rashers of bacon; cover them
bacon. Serve with the following sauce: with the same, and stew them with fire
a hit of butter rolled in flour, sonie stock, above and below for three quarters of an
vinegar, a chopped anchovy, a few capers, hour; when done, drain them in a cloth;
salt and nutmeg, thickened over the fire. untie them, and serve with tomata
CHICKENS and Tarragon.* -Blanch sauce.
some tarragon leaves for a quarter of an CHICKENS and Tongues.-Boil half a
hour, then throw them into cold water, dozen young chickens, a cauliflower,
and when well drained, chop them very spinach, and six pigs' congues, peeled.
small, and mix a fourth part of it with Place the cauliflower in the centre of a
the minced livers of two chickens, a bit dish, the chickens round it, and beyond
of butter, salt and pepper, and stuff the them the tongues, with the roots out-
two chickens, drawn and trussed, with it, ward; lay the spinach in small heaps
put them into a stewpan with some but between each tongue. Garnish the whole
ter, and do them up in it; then lay some with toasted bacon. The cauliflower
bacon on the breasts, wrap them in should be boiled in milk and water, and
paper, and roast them. In the mean. kept quite whole.
time put the rest of the tarragon into a CHICKEN and Truffles.* - Wash and
saucepan, with a bit of butter worked pare some truffles, and turn them over
into flour, the yolks of two eggs, half a the fire with a bit of butter and half a
glass of meat gravy, two spoonsful of pound of grated bacon. Fill a chicken
stock, a little vinegar, salt and pepper, with this mixture, and truss it so that
Thicken it over the fire, but do not boil none of the stuffing can escape ; tie a
it, lest the eggs turn. Serve this sauce slice of bacon and some paper on the
over the chickens.
breast; roast it, and serve with truffle
CAICKENS d la Tartare. *-Having sauce.
prepared your chicken, parboil, and cut CHICKENS à la Turque.- Boil some
it in hall; break the bones, and soak it rice in good consommé, until properly


CHI
( 161 )
C III
swelled; then season it, and fill two | with béchamelle sauce ; strew bread-
chickens with half of it (have a sufficient crumbs on them, and baste with melted
quantity to stuff them quite full). Wrap butter; colour it with a salamander, or
them in bacon and buitered paper, and in the oven.
roast them for an hour; mix one spoon. CHICKEN ( Fillets of) in Italian Salad.
fol of cream and four of béchamelle with |-Cut the fillets of one or two chickens,
the remainder of the rice ; season it well, each into three thin slices. Shred a
and cover the chickens with it, and cabbage, a lettuce, and some celery small;
serve them.
slice some cucumbers, and mix them all
CHICKENS with Vegetables.* - Cut with a little pickled chervil, and put
some young and tender artichokes in them in a salad.dish, arrange the fillets
quarters; take
out the choke, and cut off on these in the shape of a star. Garnish
the ends of the green leaves ; blanch them with two hard eggs, balf a dozen an-
and boil them in stock, with slices of chovies shred small, a few French beans,
lenon; when nearly done, drain them, a cauliflower boiled, and a sliced cu.
and do them up in a stew pan, with some cumber, and dress it with Italian salad
botter, parsley, scailions, and shalots, sauce.
stock, a little oil, salt, pepper, and fen CHICKENS (Fillets of) in Savory Jelly.
nel; reduce this sauce, and having --Cut the meat of two roasted chickens
boiled or pale-roasted two chickens, into thin fillets, the size of a shilling;
pour it over, and place the artichokes prepare some savory or aspic jelly, by
round them. Instead of artichokes, any putting the wbites of four eggs in a stew-
of the following vegetables may be used: pan, about three spoonsful of tarragon
chards, sorrel, spinach, lettuce, cucum- vinegar, and a little salt; beat them up
bers, French beans, morels, pease, or with a fork, pour two quarts of good
salsify.
consommé, stir it over the fire, continue
Caickens à la Vénitienne.* -Parboil ally, till it boils; then take out the spoon
two or three fat cbickens in some stock, and let it simmer till reduced to half.
with a little butter, and having cut Run it gently through a jelly-bag, throw
them up, lay them in a stewpan lined in a liule chopped tarragon and chervil;
with slices of bacon ; surround them with ball filla mould with the jelly, and when
well blancbed parsley roots, and put in nearly set, place the chicken neatly
a bunch of green parsley. Cover the round, and when quite set, fill it up.
pieces of chicken with slices of veal, salt When the whole is quite stiff, dip the
and pepper, and moisten with consommé; mould in warm water a minute, and turn
let it stand over a moderate fire, and out the jelly.
when half done, add a glass of white CHICKENS (Turbuns of Fillets of) à la
champagne. When done, arrange the Sultane.-Cover a large piece of bread
pieces on a dish, and place the parsley with thin slices of bacon ; place it in the
mots and leaves round; reduce the sauce, niddle of a dish, and surround it to the
and pour it, with Seville orange-juice, on leight of three inches, with a farce is
the whole. You may oinit the wine, ifquenelles that has been kept in ice, stick
you think proper ; but roots of any sort in this, at equal distances, larded filets
you please must then be added.
mignons of chickens; cover the dish
CHICKENS à la Villageoise. -Take out with an earthen pan as close as possible,
the breast-bones of a couple of chickens, and bake it; when done, glaze the filets,
and truss them as for boiling; lard them and make a small hole in the farce be-
on the breast with sprige of parsley, and tween each filet to receive a cock's kid-
on the sides with bacon; roast them; ney, which must be very white, so as to
baste with lard to keep the parsley crisp. resemble a pearl. Take the bread from
In the meanwhile prepare a ragoût of the centre, drain the fat off with crumb
cucumbers; split open the breasts of the of bread, and put in its place a blanquette
chickens when they are ready, and put in of chickens. 'lf trufiles are in season,
the ragout. Serve with collis under them. garnish with a ball made out of a trutile,
CHICKEN (Vuter. - Take a cock, or and the perle or kidney; and then scol-
large fowl, flay it; then bruise it with a lops, with truffles, in the middle.
hammer, and put it into a gallon of water, CHICKENS (Scollops of) à la Conti,
with a crust of bread. Let it boil hali Proceed as above; reserve the filets
away, and strain it off.
mignons, garnish with truffles, cut into
CHICKENS (Fillets of) à la Béchamelle various shapes ; lard the filets, and di-
Pannée.-Cut off the hind parts (the legs vide the thickest part of each ; preserve
and rumps) wrap the breasts in buttered the right side point, turn over the two
papers and roast them; when cold, cut divided parts, and give them the shape
them in fillets and put them into a dish of an arrow, or you may make them in
P3


CHI
( 162 )
CHO
the form of an S. Arrange the scollops | The pieces also must be cut as exact as
as an obelisk in the middle of a dish, possible to the shape of the tins.
and lay the filets and truffles round it. CHITTERLINGS. * Take some
CHICKENS (Scollops of) à l’Essence of hogs' entrails, cleanse them carefully,
Cucumbers.--Cut scollops from the fillets and cut them into convenient length
of four chickens, put them in a pan put them into water with vinegar, laurel
with some clarified butter, sprinkle them or bay, thyme and basil, for six or eight
with salt, and serve them with the fol- hours; then cut one part of these entrails
lowing sauce :-Pare and slice some and some pork together, with pork-lat,
green cucumbers, and lay the larger into dice, seasoning the whole with pep
slices, having taken out the seeds (such per, salt, fine spice, and a little aniseed
as are the size of a hall-crown), in salt in powder ; fill the remainder of the
and vinegar, for a little while; then drain entrails with all these ingredients, but
them on a clean cloth, and let them stew not to tightness, to prevent bursting; tie
gently with some sauce tournée, a small them with thin twine, and boil them in
bit of sugar, and a little salt; when done, half
water and half milk, with salt,
drain them again. In the meantime thyme, bay and basil ; when they are
mince a few cucumbers, and put them sufficiently boiled, leave them to cool in
with the parings into butter, sweat them their liquor. Broil on a clear fire, and
till melted; mix this with the slices, serve them.
and boil them gently, till all the butter N.B. Certain celebrated French coks
is extracted, then reduce and mix it with previously soak them for six hours in
some béchamelle, and strain it through a white wine; others, ip melted lard.
tammy; when the scollops are wanted, They are also boiled in stock, together
toss them up, over a stove; drain the with carrots, parsnips, and a bunch of
butter, and add a little cream, and put parsley, scallions, thyme, laurel, or bay;
them into the sauce. Garnish with the pierce them before broiling.
cucumbers drained.
CHITTERLINGS.-Take the large gut of
CHICKENS (Scollops of) with Truffles.- a pig; after having well washed it, cut it
Cut the fillets of three chickens into into pieces of the length you would wish
scollops, about the size of a crown-piece, the chitterlings; roak the pieces in a
and throw them into clarified butter ; quart of vinegar and water, mixed with
have ready some truffles, peeled and cut thyme, bay-leaves, and basil ; then chop
of the same size and form as the scollops; some of the pieces quite small, and mix
sprinkle them with salt. Reduce the them with some finely minced pork ;
cuttings of the truffles in some consommé, season the whole with salt, fine spices,
and mix it with velouté. Toss up the and a single aniseed; then fill the pieces
scollops and truffles just before serving, of gut about three parts, as, if quite full,
add a little thick cream, and serve with they will burst in cooking: tie the ende,
the velouté.
and boil them in milk and water, throw-
CHINA Chilo.--Mince a pint basin ing in some salt, thyme, bay-leaves,
of undressed neck of mutton, or leg, and basil,
and a little flare.' When done, let
some of the fat; put two onions, A let them cool in their liquor, and then broil
tuce, a pint of green peas, a tea-spoonful them.
of pepper, four spoonsful of water, and CHITTERLINGS, à la Rouen.-Take a
two or three ounces of clarified butter, calf's or lamb's chaudron and some pork
into a stewpan closely covered; simmer flee; cut them into small pieces ; season
two hours, and serve in the middle of a them with a a small quantity of pounded
dish of boiled dry rice. If cayenne is aniseed, salt, and fine spices; boil them
approved, add a little.
in milk and fat broth, with a bunch of
CHINESE Temple.-Having boiled an sweet herbs, and a few sliced onions;
ounce of double-refined sugar, with kalf leave them to cool in the liquor in which
an ounce of butter, and a little water, they are boiled.
set it by till cold, and then add to it an CarTTERLINGS, Veal.-Scald a call's
egg well beaten. With this, make four chaudron and some udder about fifteen
ounces of flour into a very stiff paste; minutes, then cut them into fillets, with
roll it out as thin as possible, and lay it a pound of pickled pork; mix these to-
in a set of tins the form of a temple, and gether, and add a few chopped shalots,
bake them in a slow oven. When cold, salt, fine spices, four spoonsſul of cream,
take the paste from the tins, and join and four yolks of eggs. Finish as beef
each piece together according to the chitterlings.
proper forms, with isinglass and water. CHOCOLATE.-According as you
The lower part, of course, ought to be wish to make this beverage, either with
stronger than the top, in order that it milk or water, put a cup of one or other
may sustain the weight of the whole. I of these liquids into a chocolate-pot, with


CHO
( 163 )
CHO
ne ounce of cake chocolate. Some per- , and some fine four; make it into a
sons dissolve the chocolate in a litile paste; shape your biscuits ; put them
water before they put it into the milk. in paper, and bake them in a gentle
As soon as the milk or water begins to oven.
boil, mill it. When the chocolate is dis CHOCOLATE Biscuits.-Take a quarter
salved, and begins to bubble, take it off of a pound of elocolate, and put it on a
the fire, letting it stand near it for a tin over a stove, to make it warm; then
quarter of an hour; then mill it again to put a pound of powdered sugar in a
make it frothy; afterwards serve it out basin; and when the chocolate is quite
in cups.
warm and soft, put it in with the sugar,
The chocolate must not be milled, un- and mix it well with about eight whites
less it is prepared with cream. Chocolate of eggs; if you find it too thin, add some
in cakes should always be made use of more powdered sugar, to bring it to a
for ices and dragées.
paste, so that you can roll into lumps the
CHOCOLATE.-Simmer the chocolate on size of walnuts : let your oven be of a
a slow fire, in the proportion of two moderate heat; put three papers under
ounces to each cup; stir it about a good them; let the oven just raise and make
deal with a chocolate-mill, and when it them crisp and firm, and let them be
in properly dissolved and thickened, add quite cold before you take them off the
a yolk or an egg beat up, to the propor- paper.
tion of four cups, or the whites equally CHOCOLATE Biscuits.* -Take a dozen
beat up, and the first froth thrown away; fresh eggs, half a pound of flour, two
mix it first with a little of the chocolaie, ounces of grated chocolate, and a pound
wbich add to the rest, and mill it very and a half of powder-sugar; beat these
well to incorporate together; this will ingredients up, well in a mortar for a
make it of a proper consistence, and of a quarter of an hour; then lay your bis-
proper froth; it is best made a day or cuits on white paper, and bake them.
two before using. If you keep it ready Vanilla and cinnamon biscuits are
made any time, boil it a moment every made in the same way.
other day; sweeten it according to CHOCOLATE, Blancmange of.* - Dis-
taste. *
solve a quarter of a pound of good choco-
• The French author says—dissolve and late, and the same of sugar, in a glass of
boil one tablette, viz., a cake or lozenge, boiling water: extract the milk of al.
to each cup. It is to be observed, that monds in the usual way, and having
their chocolate is made into sinal) cakes, divided it, mix with one hall of the cho-
which contain about twelve to a pound, colate, four drachms of isinglass, and
and is sweetened in the making, which with the other, six ounces of sugar dig.
is commonly called Dutch chocolate in solved in a glass of warm water, and four
England.
drachms of isinglass. Proceed with the
CHOCOLATE (to make either with Milk rest of the operation as in Blancmange
of Water).-Divide a pound of choco of Cedrat.
late into twelve parts; take as many CHOCOLATE Bonbons.*
-Put a quarter
parts as you wish to make cups of cho of a pound of chocolate over a fire, to
colate; put into a chocolate-pot an equal dissolve it; and having boiled two pounds
pumber of cups of water; let your choco- of sugar to fort perlé, put a spoonful or
late dissolve; mill it, then put your two into the chocolate; stir it till it
chocolate-pot on a gentle fire ; let it boil forms a thin paste, and then pour it on
slowly, keeping it constantly, stirring: the sugar, and boil both together to
immediately before it is served, mill it. caramel. In the mean time melt a little
To make chocolate with milk, you butter, skim, and pour it off clear into a
must divide your pound of chocolate into basin; take a spoonful of it, and rub it
sixteen parts.
with your hand over a marble slab or
CHOCOLATE Almonds.-Take a pound table: on this pour the chocolate and
of chocolate finely grated, and a pound sugar; then take two ends of a sword-
and a half of the best sugar, finely sifted; blade, (one in each hand), and press lines
soak some gum-dragon in orange flower an inch apart all down it; cross them
water, and work them into what form in like manner, so as to mark the sugar
you please; the paste must be stiff; dry in small squares all over; doing it as
them in a stove. You may write devices quick as possible, lest the sugar should
on paper, roll them up, and put them cool before you have done ; tben pass the
in the middle.
sword-blade between the marble and the
CHOCOLATE Biscuits.*-Whip to snow sugar; luy under the latter sheets of
the whites of six eggs ; mix with them paper; and when cold, break it into
as much scraped chocolate as will colour pieces according to the marks, and wrap
and taste them; add some powder-sugar | each square in paper.


CHO
( 164 )
CHO
CHOCOLATE Bouchées de Dames.* whole through a sieve, and then put the
Make your bouchées de dames as direct- small
cups or dish in which the cream
ed, (see that article), but lay them is to be served into a pan containing
rather more of an oval form; when bak- enough boiling water to reach above
ed, take them from the papers. Tben half-way up the cream; cover this pan,
put two ounces of very fine sugar, (sifted), and put a little fire on the lid ; when
and three ounces of grated chocolate, done, and the cream cocl, serve.
into a pan, with one and a half whites of CHOCOLATE Cream.-Scrape into one
eggs; stir it with a silver spoon for eight quart of thick cream one ounce of the
or ten minutes; and having filled the best chocolate, and a quarter of a pound
bouchées with marmalade, mask them of sugar; boil and mill it; when quite
with this mixture; as you do them, strew smooth take it off, and leave it to be
crystallized sugar over, and place them cold ; then add the whites of nine eggs,
carefully on a baking-plate covered with whisk and take up the froth on sieves as
paper. When all are done, put them in others are done; and serve the froth in
the oven for five or six minutes, and glasses, to rise above some of the cream.
serve them when cold.
CHOCOLATE Crean.-Take about half
CHOCOLATE Cannellons. * - Prepare a cake of chocolate, bruise it to pieces,
twenty pannequets; mask them lightly put it in a stewpan with a little milk,
with chocolate-cream palissière; stress and stir it over a gentle fire till it looks
over them some crushed macaroons; smooth and thick; then add a little
roll them out; cut them through the more milk, and stir it again over the
middle; dip them in batter, and fry fire; continue this till it takes the thick-
them : glaze, and serve them quite hot. ness of cream; sweeten it to your palate
CHOCOLATE Comfits *-- Take two with clarified sugar ; stir in a little thick
ounces of chocolate, beat it small with a cream with a very little isinglass, rub it
little warm water over the fire ; when it through the tammy, and set it in the
is dissolved and reduced to a paste, pour mould.
it upon a pound of masse pain or sweet Chocolate Cream.-Take a quart of
paste, to which add some cinnamon or cream, a pint of white wine, and a little
vanilla at discretion ; mix the whole well juice of lemon : sweeten it well, lay in
together, then spread it over some wa a sprig of rosemary, grate some choco-
fer shapes, and bake it in a moderate late, and mix all together; stir it over
oven. If the paste does not appear deep the fire till it is thick, and pour it into
coloured enough, you may colour it with your cups.
bolus Armenicum.
CHOCOLATE Cream au Bain Marie*
CHOCOLATE Conserve.* -Dissolve two Break a quarter of a pound of chocolate
ounces of good chocolate in a little wa into small pieces, and dissolve it in a
ter, put it into a skillet with half a pound glass of water with a small quantity
of sugar boiled to perle ; keep the sugar of vanilla, and half a pound of sugar.
stirring, and when it boils put the con When these ingredients are perfectly
serve into moulds.
dissolved, add five glasses of boiling
CHOCOLATE Conserve.* – Dissolve a
milk; pour this mixture, a little at a
quarter of a pound of grated chocolate time, on the yolks of ten, and one whole
in a small quantity of clarified sugar ; egg; stir it constantly with a wooden
boil a pound of sugar to the première spoon, add a grain of salt, strain and
plume, put your chocolate into it, stir finish as directed, Cream au Bain
ring it well to mix it; serve it whilst it Marie.
is warm.
CHOCOLATE Cream à la Française.*-
CHOCOLATE Cream.* - Take a pint of Dissolve a quarter of a pound of the best
milk, a gill of cream, the yolks of three chocolate in a glass of boiling water over
eggs, and five ounces of powder sugar, a gentle fire; then pour into it, one at
mix these ingredients together, set them time, the yolks of eight eggs; add ball a
on the fire, stir it constantly, and let it pound of sugar, and four glasses of boil-
boil till reduced to a quarter; then add ing milk. Stir it constantly over 2
two ounces of grated chocolate; and hav- moderate fire till the cream thickens;
ing boiled a little longer, strain it, and let then boil it up once and strain it; when
it cool. Serve it cold.
nearly cold, add six drachms of isinglass,
CHOCOLATE Cream.---Scrape two and finish' in the usual way. SEE
squares of chocolate, and put them in a Cream à la Française.
stewpan, with half a quarter of a pound CHOCOLATE Whipped Cream. *-Dis.
of sugar, a pint of milk, and half a pint solve a quarter of a pound of the best
of cream; let it boil till a third is con- chocolate in half a glass of boiling water
sumed, and when half cold, beat up the over a moderate fire; then let it cool;
yolks of six eggs with it, and strain the I add to it a quarter of a pound of powder


CHO
( 165 )
CHO
sugar, and mix it with whipped cream. A pint of double cream, and three quar-
SEE Whipped Cream.
ters of a pound of powder-sugar. Pour
CHOCOLATE Cream Patissière.*-Grate the whole into a pan, and when cold,
a quarter of a pound of chocolate, and whip it up as directed. See Frothed
mix it with two ounces of powder-sugar Crean.
and a quarter of a pound of sweet maca CHOCOLATE Génoise.*_Make the Gé-'
roons. Put this mixture into a cream noise in the usual way, adding to the in-
patissière, prepared as directed in that gredients a small quantity of vanilla.
article-
When done make å glaze with three
CHOCOLATE Drops. – Take one pound ounces of grated chocolate, two ounces of
and a half of chocolate, put it on a pew- powder-sugar, and half the white of an
çer sheet or plate, and put it in the oven exe; do them over with this, and put
just to warm the chocolate; then put it them into the oven for two minutes to
into a copper stew pan, with three quar- dry.
ters of a pound of powdered sugar ; mix CHOCOLATE Ices (Cream).-Take any
it well over the fire, take it off, and roll quantity of chocolaie, melt it over the
it in pieces the size of small marbles, put fire in a small pan ; when melted pour
them on white paper, and when they are it into that in which you are to make your
all on, take the sheet of paper by each cream; break your yolks of eggs into it,
corner, and lift it up and down so that (four eggs to every pint of cream) add
the paper may touch the table each time, some pounded loaf sugar to it, keep stir-
and by that means you will see the drops ring continually; then add your cream
come quite fat, about the size of a six by little and little, stirring and turning
pence ; put some sugar nonpareils over it till the whole is mixed properly
them, and cover all that are on the paper, together; then set your pan over the
then shake them off, and you will see all fire, and keep stirring with a wooden-
the chocolate drops are covered with spoon till you see your composition is
the sugar nonpareils; let them stand till near boiling, then take it off immedi-
cold, and they will come off well, and ately, for, from the moment you set your
then put them
in a box papered.
composition over the fire till that it
CHOCOLATE (Floating Island of). offers to boil, it has sufficient time to in-
Take the whites of two eggs, and mix corporate well and thicken sufficiently,
them up with two ounces of chocolate without need of boiling; and should you
scraped; pile it on a thin custard or let it boil, you would risk the turning
jelly.
your cream into whey, on account of the
CHOCOLATE au Fromage.-Whip a pint | yolks of eggs, which would do too much.
and a hall of rich cream. Melt a quarter | Take great care likewise your cream
of a pound of chocolate that you have is fresh and sweet, for otherwise as soon
previously rasped or pounded'; add a as it is warm it will turn to curds and
little water to it; when melted, mix with whey; therefore, be careful, stir it con-
it a little isinglass and a little sugar; tinually, from the time you set it on the
then mix that with the whipped cream, fire till you take it off; then put it in
fill your mould, and surround it with ice. the sabotiere to make ilcongeal after the
Do not neglect to whip it over ice till usual manner,
you find the mixture begins to freeze; CHOCOLATE Cream Ices.-Dissolve the
then put it into the mould, and surround chocolate in a little water on a slow fire;
it with ice.
when properly done, mix it with a pint
CAOCOLATE Fromage Bavarois of.*
-of cream, three yolks of new laid eggs,
Dissolve a quarter of a pound of the best and about hall a pound of sugar.
chocolate in a glass of boiling water, and CHOCOLATE lee (Water). --Take three
boil it for five minutes stirring con ounces of chocolate, warm it, and mix
stantly; when perfectly dissolved add a with it half a gill of syrup, and half a
glass of good cream, (also boiling), six pint of water; mix it well, and freeze it
ounces of powder-sugar, and six drachmsihick.
of clarified isinglass: when well mixed CHOCOLATE Macaroons.*-Put a quar-
strain it off into the ból in ice, stir it with ter of a pound of chocolate on a tin-plate
a silver spoon, and as soon as it begins to over a coal fire, and when it is dissolved
take, mix a fromage à la Chantilly, and pour it on a plate; put to it a spoonful
finish as usual.
or two of sweet almond paste, nade as
Chocolate Frothed or Whipped.* - for macaroons, stir it in well, and then
Put half a pound of chocolate to a glass pour it upon the remainder of the almond
of water over a small fire, stirring it with paste, in which you have mixed a tea-
a wooden spoon until perfectly dissolved ; spoonful of powdered cinnamon or va-
then take it off and add six yolks of eggs, nilla, or both: beat them together well in


CHO
( 166 )
CHO

a mortar, lay them on paper, and bake marle in the same way as Petits Pains à
them for three quarters of an hour in a la Duchesse (see that article), but with-
moderate oven.
out the dorure. When cold fill them with
CHOCOLATE Mock.- Take a pint of a cream patissière, mixed with
two ounces
milk, boil it over a slow fire with some of vanilla chocolate, and sweetened with
whole cinnamon, and sweeten it with sugar, flavoured with vanilla; then put
Lisbon sugar, beat up the yolks of three three ounces of siſted sugar, the same
eggs, throw all together into a chocolate of chocolate, and half the white of an egg
pot, and mill it one way or it will turn into a pan; stir these ingredients with a
Serve it in chocolate cups.
silver spoon until you have a smootlı
CHOCOLATE Parfait Amour. * – For transparent glaze, with which mask the
four bottles of brandy, take one pound of top and sides of the petits pains,
the best chocolate, cut in small bits ; spreading it equally with the blade of a
a little salt, two cloves, and a little cin-knife.
pamon; you must infuse all in the Chocolate Profitrolles.* --Mix aquar-
brandy, with two bottles and half a pint ter of a pound of grated chocolate in a
of water, with whites of eggs, and filter glass of cream patissière; spread half of
it through the paper.
this carefully on a silver dish, and put
You must be careful not to take more it in the oven for half an hour, that it may
than two bottles from every four, except burn to the dish; then mix in a pan
from the cinnamon, from which you are two ounces of grated chocolate, the same
to take as much as you can get.
of powder-sugar, and a sufficient quan-
CAOCOLATE Pastils.- Take a little tity of white of egg to make a smooth
chocolate, which put in a pan over the glaze, with which glaze eight chouse,
fire to melt it; stir it with a spoon ; rather larger than common; dry them a
when it is melted, take hali a pound of minute or two in the oven, and fill them
loaf sugar, pounded in a mortar and sift with the remainder of the cream; then
ed, which dissolve in a little clear water. take the largest, and place it in the
When that is done, put in your choco- centre of the dish of cream, and arrange
late; if you find the paste too thick, add the remaining seven round it, as close
a little water,
enough to bring it to that as you well can; put it in the oven again
degree of liquidity that you may take it for a quarter of an hour, and then serve.
up on a knife; then take half a sheet of CHOCOLATE Puffs.—Take half a pound
paper, and cover it with little round and of chocolate grated, and a pound of
Alat drops, which we call pastils, of the size double refined sugar, beat fine and sifted;
of a sixpence; let them dry naturally in with the whites of two eggs make a paste,
a cupboard; and when dry, take them and have ready some more sugar to
off from the paper, and put them in strew on the tins; turn the rough side
boxes.
upwards, and bake them in a slow oven;
CHOCOLATE Pastil Paste.—Melt half you may form the paste into any shape,
an ounce of gum-dragon in a little water and colour it with different colours.
till it is quite dissolved and thick; siſt it CHOCOLATE Puffs.-Beat and sift half
through a linen cloth, pound it in a mor- a pound of double-refined sugar, scrape
tar with a quarter-part of whites of eggs, into it an ounce of chocolate very fine,
a chocolate cake bruised, and half a and mix them together. Beat the white
pound of fine powder-sugar, mixed by of an egg to a high froth, and strew in the
degrees, and adding either more or less sugar and chocolate. Keep beating it
sugar, according as the paste is malle till as stiff as a paste. Then sugar the
able; it must be pretty firm ; form it into paper, drop them on, the size of a six-
what flowers or designs you please, as pence, and bake them in a slow oven.
shells, lozenges, any kind of corn or CHOCOLATE Soufflé.- Take a quarter of
beans, &c.
a pound of chocolate, which cut as small
CHOCOLATE Petits Gâteaux Royaux.* as you can, and melt it on the fire in a
- Grate three ounces of vanilla
choco- little water. When it is entirely melted.
late, and mix it with a quarter of a pound throw it into the soufflé nreparation.
of sifted sugar, diluted with a little white CHOCOLATE Petil Soufflé of. *-Having
of egy; prepare and finish your cakes grated a quarter of a pound of chocolate,
as directed. SEE Almonds Petits Ga- put it on a sheet of paper and lay it at the
teaux Royaux.
opening of the oven for five minutes, in
These cakes may be flavoured with the meanwhile dilute six ounces of sifted
cedrat, lemon, Seville or sweet orange, sugar with the white of an egg: then add
by grating the rind of either of these to it the chocolate; when the mixture is
fruits on sugar, which must be crushed very firm add a little more white of egg.
and well dried before it is used.
and conclude your operation in the usual
CHOCOLATE Petits Pains. These are way. (See Petit Soufflés.)


CHO
( 167 )
CHO
CHOCOLATE Sioeetmeats.* -Take two, stewpan, with half a pound of fresh but-
ounces of chocolate, and break it into a ter, the rinds of two lemons grated, a
little warm water, put it on the fire, and quarter of a pound of sugar, and a very
when quite dissolved, mix it with a pound little salt; as soon as the water begins to
marchpane paste, to which may be boil, add as much flour as the liquor
added vanilla or cinnamon; stir it up will'imbibe; when the paste becomes
well, and then spread it on wafer-paper | very, thick, keep stirring with a spoon
in what forms you please, and bake them until quite done, then let it cool. After
in a moderate orch. If the sweetmeats that, break into it a sufficient number of
be not sufficien!ly dark coloured, add a eggs to make the paste soft; taking care
1 little bol-ammomac.
that it be firm enongh to allow you to
CAOCOLATE Tart.-Put two spoonsful work it up with the hand; when it may
of fine floor in a stewpan, with the yolks | be formed according to fancy. This
of six egcs, reserve their wbites, mix paste may be glazed and garnished
these with some milk, add a quarter of a eitber with almonds or pistachio nuts ;
pound of rasped chocolate, with a stick wlien baking the choux, be careful to
of cinnamon, some sugar, a little salt, and keep the oven tightly closed.
some rasped green lemon-peel; let them IBID.-Put into a large stewpan &
be a little time over the fire, after which quarter of a pound of fresh butter, half a
put in a little preserved lemon-peel cut pint of water, two ounces of sugar, the
small, and having tasted whether it has peel of a lemon, and a little salt ; when
a fine flavour, let it cool; when cold, the butter is quite melted, take out the
mix this with the reserved whites of eggs lemon-peel, and add, a little at a time,
beat up to a froth, when you use it, put some very dry siſted flour. Stir these
it into pattypans, and put either puff or well over the fire, until a paste is formed
tart paste over them; ice, and bake them that may be easily removed from the
in a moderate oven.
sides of the pan. Then take it from
CHOCOLATE Tart. Mix a little flour the fire, and break in ball a dozen eggs,
and cream, with a proportionable quan one by one ; taking particular care that
uity of chocolate, a bit of sugar, and three all are perfectly fresh and sweet; when
eggs; boil it about half an hour, stirring the eggs are well mixed in, form your
continually for fear it should catch at paste into little balls the size of a marble,
bottom; put it into the paste, and whites and place them on a baking sheet, about
of eggs beat and frothed upon it; glaze an inch apart, as they increase a good
it with sugar.
deal in size; wash each over with dorure
CHOCOLATE Wine:-Take a pint of previously mixed with a little milk, and
sherry, or a pint and a half of port, four bake tbem in a moderately heated oven;
ounces and a half of chocolate, six ounces when done, take them from the baking
of fine sugar, and half an ounce of white sheet with a knife; make a small opening
*tarch, or fine flour; mix, dissolve, and at the side, and put in any kind of sweet-
boil all these together for about ten or meat you may think proper, and dish
twelve minutes. But if your chocolate them en buisson.
is made with sugar, take double the quan. Another way.-Put a quarter of a
tity of chocolate, and half the quantity of pound of butter, with rather more than
ruzar.
half a pint of milk, a little sugar, and
CHOUDER. - Lay rome slices cut lemon-peel, into a stewpan, and set it
from the fat part of a belly-piece of pork, on the fire; as soon as it boils, add to it
in a deep stewpan, mix sliced onions with a quarter of a pound of four, and with a
a variety of sweet herbs, and lay them wooden spoon stir it for about two
on the pork: Bone and cut a fresh cod minutes after the paste is formed; break
into thin slices, and place them on the into this four eggs, one by one, then add
pork; then put a layer of pork, on that little salt and some pounded ratatia bis.
à layer of biscuit, then alternately the cuits; beat it up a minute or two, and
other materials until the pan is nearly then drop it on a baking-sheet, and bake
fall, season with pepper and salt, put in them in a moderate oven. These are
short a pint and a half of water, lay a also cut open), and sweetmeats inserted;
pute over the whole, cover the stewpan be careful to keep the oven close.
very close, and let it stand, with fire Choux à lu d'Artoise.- Proceed as
above as well as below, for four hours; above, but instead of four, put in the
taen skim it well, and put it in a dish, yolks of six and the whites of three eggs;
nagr a glass of Madeira made hot over then add the pounded ratafia, some
she also some Jamaica pepper, stewed orange flowers, and a gill of warm cream.
mbalirooms, truffles, and oysters; brown When all these ingredients are well
the paste slightly, and lay it over the mixed together, drop them in lengths
whnle.
about the size of a finger ; egg, and bake
CHOUX. -Put a pint of water into a them; before they are entirely done,


CHU
( 168 )
CIN
sift a little sugar over, and when quite | vinegar and water into a fish-kettle as
done, glaze them with a salamander. will cover the fish; a good quantity of
Serve them hot.
salt, and some fennel. Scale and cleanse
Choux en Biscuits.-Also called Ga- a chub, and when the water boils put in
TEAU A LA D’ARTOISE, and are made like the fish. When it is sufficiently boiled,
petits Choux à la d'Artoise.
lay it on a board to drain, let it lie for an
Choux à la Mecque.* -Put two glasses bour, put it into a pewter-dish over a
of milk, and two onnces of fresh butter chafing-dish of coals, with melted butter,
into a stewpan, making them into a and serve it very hot.
paste, with a proper quantity of flour; CHUB (Broiled). -Scald a chub, cut off
having dried it a few minutes, add two the tail and fins, wash it well, and elit it
more ounces of butter, and half a glass of down the middle, make two or three cuts
inilk, and dry it again a little. Take it on the back with a knife, and broil it on
from the stewpan, and stir into it two a wood fire. Baste it all the time it in
eggs and two ounces of powder-sugar ; broiling with fresh butter and salt, and
when well mixed together, add two thyme shred small.
more eggs, a spoonful of whipped cream, CAUB(Roasted). -Scale and thoroughly
and a grain of salt; lay the choux with cleanse a chub; wash it, and stuff it with
a spoon about three inches long; dorez sweet herbs, then tie it to the spit with
and mask them with sugar. Bake them splinters, roast it, keep basting it
in a moderate oven.
with vinegar and butter, well seasoned
These choux may be flavoured accord with salt.
ing to taste, with orange, lemon, cedrat, CIDER.-See Cyder.
&c., by grating either of these fruits on CINNAMON Almonds.-See Almonds.
the sugar employed in making them. CINNAMON Cakes.-Whisk up balt a
Choux. (Petits) Meringués.-Having dozen eggs with three table-spoons-
made and baked a sufficient number of ful of rose-water; add to it a pound of
petits choux pralinées, but without al. siſted sugar, a dessert-spoonful of pow.
monds ; cut off the cops, and pour into dered cinnamon, and a sufficient quan:
them some Italienne cream. Beat the tity of flour to make it into a paste; roll
whites of half a dozen eggs to a strong it out thin, and cut it into whatever
froth, adding to them as much powder- forms your fancy, may dictate, place
sugar as will render them very smooth; them on paper, and bake them. When
and drop it on the petits choux; strew done, remove them from the paper.
sugar over this, and bake them in a mo. Keep them dry.
derate oven. There must be served bot. Cinnamon Candied). - Soak cinna-
Choux (Petits) Pralinées.-Chop some mon in water for four and twenty bours,
Jordan almonds extremely small, and and then cut it into pieces about an inch
mix them with a small quantity of pound- long;, prepare some sugar to grand lissé,
ed sugar; sprinkle these ingredients and give the cinnamon a boil in it; drain
over pelits choux, which must be drop: and dry it in a stove to the proper
ped so as to make them double the usual consistence; then put it in the moulds
size. Garnish these as above.
with sugar builed to soufflé, and wben
Choux à la Reine.- Are made the half cold, dry it. Before the candy is re.
same way as à la d'Artoise, only drop moved from the moulds, they should
them on the baking-plate of a round, in- be laid on one side for some time. Keep
stead of a long forin: neither are they them in paper in a dry place.
glazed.
CINNAMON, Candied.-Cut some cin-
Choux (Petits) Basket of, à la Chan. namon into small sticks of about an inch
tilly.-Roll out some very small chrux or an inch and a half long; then put
with a little flour, and bake, but do not them into thin sugar, and boil them as
glaze them. Boil some clarified sugar it were in a syrup. Then take off the
to the degree cassé ; then, with a small pan, and set it by for five or six hours to
pointed stick, take ap the choux, and dip soak, take them out and lay them on a
them, one at a time, in the sugar, and wire-grate, dry them thoroughly in the
as yon do this, place them round a but- stove; afterwards put them in order in
tered mould, of the forın of a basket, or tin moulds upon little grates made for
whatever other form you may think the purpose, and ret into the moulds, 80
proper ; butter a hoop of the same size that there may be three rows set one
as the top of your basket, stick together above another, separated by those graten.
a single row of choux, hall way round it, In the meantime, boil sugar till it is
and then farten it to each side of the blonon, and pour it into your mould, 60
basket; fill it with with chantilli cream, that some of it may lie upon the mpper.
and serve it.
most grate; then set them in the stove
CHUB (Boiledl).-Put as much beer- with a covered fire, and let them stand


CIN
( 169 )
CIN
all night; the next morning take notice | Observe, fine sugared cinnamon is al.
whether the cinnamon be well coagu. ways white.
lated; turn the mould upside down, and ČINNAMON (Essence of).-This is made
set it in the stove again, with a plate by infusing, oil of cinnamon in highly
underneath; and when it is thoroughly rectified spirits of wine, in the propor-
drained, take out your sticks of cinna- tion of hall a drachm of the former to an
mon, loosening them, by little and little, ounce of the latter.
gently; then lay them upon a sieve, set CINNAMON, Fine." - Put two ounces of
in a stove, and dry them thoroughly. fine cinnamon, the rinds of two lemons,
CINNAMON, Conserve of.- Bruise four and an ounce of stick-liquorice, beaten,
drachms of cinnamon, dilute it with a | into two quarts of the best brandy, and
little clarified sugar, or syrup of mallows; a pint of water, cover it close, and when
boil two pounds of sugar to petit cassé, it has stood for some days, distil it.
throw in the cinnamon, stir it well, and Disscove two pounds of sugar in a quart
then take it from the fire, and when the of water, add to it your liqueur, and
sugar begins to whiten, pour the conserve strain it.
into eases or moulds, and dry it as usual. CINNAMON Ice.-Infuse gome cinna-
CINNAMON (Dragées or Sugared). mon in hot water for an hour, and give it
Soak a quarter of a pound of the best a boil; add to the infusion a pint of wa-
cinnamon in sticks, for twelve hours in ter and balf a pound of sugar; stir them
water to soften it; at the end of that time, well together, and then put it into the
cut it into slips, lay them on a sieve in a sabotière, and surround it with ice and
warm place for some days. When quite salt; stir it with a flat pewter spoon, till
bard and dry, boil some fine sugar to the it begins to freeze, then put the mixture
degree grand perlt; baye ready a quan. into your mould, and keep it in ice till
tity of fine powder, and proceed in the ready to serve.
same manner as in doing Almond Dra. Cinnamox, Parfait Amour.-For four
gées, until the cinnamon sticks are of bottles of brandy, you must take four
the proper thickness; those which are ounces of cinnamon of the best quality,
to be twisted or curled, should not be so thirty cloves, thirteen coriander-seeds,
thick as the others. Be equally parti- a little salt, mixed together in brandy,
cular in removing the sugar, that cakes let it inſuse for eighteen hours; you are
on the bottom of the pan, as in making to take from the still as much as you can;
Almond Dragées.
two pounds of sugar clarified in two bota
CixxAMON Dragées (Common.)- Intles and a half of water, with the whites
fase a quarter of a pound of gum-dragon, of two or three eggs well beaten together,
in as much water as will cover it; the mixed with the spirit, and filtered
next day put the infusion into a mortar, through blotting-paper; 'after you have
and stir it well with the pestle, and the mixed the spirit take care to cork your
longer it is stirred the whiter it becomes; bottles well.
in rather more than a quarter of an hour, CINNAMON Pastils.-Dissolve hall an
add to it the caked sugar wbich was re ounce of gum-dragon in a glass of water,
moved froin the preserving-pan, and and strain it through a lawn sieve into a
which must be well pounded and siſted, mortar, and add to it a tea-spoonful of
also a pound of powder sugar, a spoonful powdered cinnamon, and a sufficient
of cinnamon powder, and by degrees quantity of siſted sugar to make the paste
two or three pounds of four; moisten of a proper consistence; form into such
the whole occasionally with water; when figures as you may fancy, and dry them
the paste is of a proper consistence, place in a stove. Keep them in a dry place.
it on the slab or pasteboard, knead it Cinnamon Pastils.-Put a quarter of
well for a short time, roll it out in sheets, an ounce of gum-dragon for every pound
pot thicker than the eighth of an inch, you use, into a pan, to be dissolved in a
and then cut it into slips of the same little water; when it has stood for two
size as the cinnamon (see above), put or three days, stir it with a spoon and
them on paper or a sieve in a warm place strain it; put it into a mortar with the
for some days. Then boil some common whites of a couple of eggs, and some
sugar to perlt, and sugar the slips of finely sifted cinnamon powder; siit
paste as above directed; instead of the powdered sugar into it by little and little,
fine powder, flour is sufficient, until the femper ali till the paste becomes pliable.
last two layers, when the powder may Make your pastils in what shapes you
be used to give them wbiteness. When please, and dry them in a store.
of the requisite size, lay them on sieves CINNAMON Sweetmeats. – Take a pound
to dry. In a few days they may be of marchpane paste, and dilute it with us
carled, and coloured, which is done in many whites of eggs as will make it
the same manner as coriander 'seeds. / spread easily with a knife; add to this, a
Q


CIN
( 170 )
CIT
spoonful or two of prepared bole-ammo- , sugar in three pints and a half of water;
niac, which will give it a fine red tinge, mix this syrup with the liqueur, and
and balf an ounce of cinnamon powder. then strain them. This is sometimes
When all these ingredients are well called Oil of Cinnamon.
mixed, cut some wafer-paper into such CITRON( Candied).-Pare the citrons
forms as you may think proper, and lay yery thin and narrow, and throw them
on them the paste, about the thickness into water; these are called faggots;
of the eighth of an inch; place them on then cut the citron into slices of any
paper, and bake them in a moderate thickness you think proper; take out
oven. When done, they may be finished the inner part with great care, so as to
in the following manner :-Boil some leave only the white ring, and put them
sugar in orange flower water, to la with the faggots into boiling water; when
plume, and as you take the sweetmeats tender, drain them. Boil a sufficient
from the oven, dip a bair pencil into the quantity of clarified sugar to souffie!
syrup, and brush them over; this dries then put in the rings, and boil them to-
almost immediately, and considerably gether. Take it from the fire, and when
improves the look of them.
a little cool, rub the sugar against the
CINNAMON (Syrup f).* -Put five side of the preserving-pan with the back
ounces of good cinnamon into a pre- of a spoon; as soon as it becomes white,
viously-beated glass cucurbite, or any take out the rings with a fork very care-
delft or earthenware vessel, capable of fully, one by one, and lay them on a wire.
resisting fire, pour into it two pounds, or grate to drain : boil and proceed with the
a quart of nearly boiling water, close the faggots in a similar way; when taken
vessel hermetically, and place it on hot out, cut them into proper lengths with
ashes for twelve hours ; at the end of a pair of scissars, and lay them also on
that thime draw off' the infusion without the wire to drain.
expressing the cinnamon; add to it two CITRON Cheesecakes.-Boil a pint of
pounds of sugar, coarsely pounded, boil cream, and when cold, mix with it two
the whole to grand perle, then take it eggs well beaten then boil them to-
from the fire, and when about half cold, gether until they become a curd. Beat
the flavour may be improved by the ado a few blanched almonds in a mortar, with
dition of a few drops of spirit of cinna- a little orange flower water; put them
mon.
to the curd, and add some Naples bis-
CINNAMON Tincture. – Bruise three cuits and green citron, chopped very
ounces of fine cinnamon, and pour on it small. Sweeten, and bake in tins.
a quart of the best brandy,
CITRON Cream.-Boil a pint of cream
CINNAMON Wafers.* --Pound and siſt with half an ounce of isinglass, a little
six ounces of sugar, and put it with an cinnamon and lemon peel, and a bay.
equal quantity of melted fresh butter, leaf; when the isinglass is dissolved,
the same of flour, balf an ounce of pow. strain the cream into a deep disb; cut
dered cinnamon, and a small egy; stir citron into thin slices, and put them in
these up in an earthenware vessel, with when the cream is nearly cold; take care
a sufficient quantity of milk to make it the citron does not fall to the bottom,
into a thin, but not too clear, paste, though the cream should cover it. Serve
Make an iron plate quite hot, rub it wel! | it quite cold.
with butter, then lay on it a spoonful CITRON, Mock.-Cut them long ways
of the paste; fry it, and when brown on into quarters; scrape out the seeds and
both sides, roll it, still over the hot iron, inside; preserve and candy them. Care
round a small stick; do this until all the must be taken of all fruit kept in syrup;
paste is used.
if there is any froth on them, they must
CINNAMON Water.- Bruise two pounds be boiled up, and if they are very frothy
of good cinnamon, and steep it, with and sour, the syrup must be first boiled,
Hali a pound of citron and orange peel, and then put in the fruit, and boil all
and a quarter of an ounce of coriander together.
seeds, in three gallons of Malaga sack, for CITRON Paste.-Cut off the ends of
two days, then distil it. Dissolve sugar the citrons, take out the middle, with all
in rose-water; put it to the cinnamon- the seeds; boil them in some water;
and
water, and bottle it.
when quíte tender, take them from the
CINNAMONUM.'-Take a quarter of fire, and throw them into cold water a
a pound of cinnamon), two drachms of moment; then, having pressed them in
mace, and one ounce of stick-liquorice; a cloth to get the water out, pound and
bruise them well, and then put them siſt them. To every quarter of a pound
into three quarts of the best brandy; let of this marmalade put ball a pound of
the infusion stand for some days before clarified sugar; simmer them together,
vou distil it-; dissolve four pounds of stirring constantly until well mixed;


CIT ?
( 171 )
CLA
then put them into moulds, and place water, and well skimmed ; let it stand
them in a stove to dry.
twelve or fifteen days longer, when it
CITRON (White) Preserved. - Lay may be bottled.
some white citrons, cut into pieces, in CITRON (Syrup of).-Put into a china
salt and water for four or five hours; | bowl alternate layers of fine powder
then, having washed them in cold water, sugar, and citron, pared, and cut in very
boil them; when tender, drain, and lay thin slices, and let them stand till the
them into as much clarified sugar as will next day; then strain off the syrup, and
cover them. The next day drain off the clarify it over a gentle fire.
syrup, and boil it; when quite smooth CITRON (Syrup of).-Put the rinds of
and cold, pour it on the citrons ; let three citrons into an earthen vessel, and
them stand twenty-four hours į then strain on them the juice; to this put a
boil the syrup, again, and put in the little water;, pour the mixture into a
citrons. The third day, boil both to basin in which is four pounds of clarified
gether, and put them into moulds to sugar, boiled to fort boulet. Place this
candy.
basin in a large saucepan, half filled with
CITRON Preserved Liquid. -Cut a water over the fire ; stir the contents of
slit in the sides of some small citrons, the basin frequently; and when the
so that the inside may take the sugar as sugar is entirely dissolved, and the syrup
well as the outside, and put them over quite clear, take the saucepan from the
the fire in some water ; whenever they fire, and let it cool. As soon as it is cold
are near boilin, put cold water to them. it may be bottled.
As soon as the citrons rise to the top, Citron Water, - Bruise eighteen
take them out, and throw them into cold ounces of good citron peel, nine ounces
water. They must then be put on the of orange peel, a quarier of a pound of
fire again, in the same water, and boiled nutmegs; put them into three gallons
gently until tender; then take them out, of proof spirits, and distil it; then add
and put them in cold water. After this, two pounds of double refined sugar, and
boil them seven or eight times in clari: bottle it.
fied sugar ; pour the whole into an Another Way.-Steep the rind, cut
earthen pan, and let it stand. The next thin, of a dozen citrons, and hair an
day drain the fruit, and boil up the ounce of bruised cardamon-seed, in good
syrup twenty or thirty times; add a little brandy (about a quart); stop it close,
more sugar, and pouritover the citrons; and let it stand some days; ihen boil a
do this for three successive days, in pound and a half of sugar in a pint and
creasing the degree to which you boil a half of water, until it becomes a syrup;
the sugar daily, so that at the last boil-skim it well, and when cold, add it, with
ing the degree may be au perlé. The the juice of three lemons, to the infusion ;
fruit may then be put into pots.
run it through a jelly-bag several times,
To preserve them dry, they must be and when perfectly clear it may be
done exactly the same; only, instead of bottled.
putting the fruit into pots, they should CITRONELLE Ratafia. - For two
be dried on sieves in a stove. With the quarts of the best brandy, take the
remaining sugar the citrons may be zestes or rinds of a dozen fine sound
glazed.
lemons, two drachms of bruised cinna.
CITRON Pudding. - Mix together a mon, an ounce of coriander, and two
pint of cream and the yolks of six egze; pounds of sugar, dissolved in a pint and
add to this four ounces of fine sugar, the a half of water; infuse the whole for a
same of citron, shred fine, two spoonsful month, then strain and bottle it.
of floar, and a little nutmer; place this CLARET (Artificial). – Distil in a
mixture in a deep dish, bake it in a hot cold still, one part of clary water, ball a
oven, and turn it out.
part of redstreak cider; and put them,
CITRON Puddings. The yolks of three with six pounds of Malaga raisins, beaten
eggs beaten, balí a pint of cream, one in a mortar, and one pound of the fat
spoonful of flour, two ounces of citron mother of claret, in a close vessel, to fer-
cut thin ; sugar to the taste; put this ment; when it has stood a fortnight,
into large cups buttered; bake them in draw 'it ott, and for every gallon put
a tolerably quick oven; when done, turn half a pint of mulberry, blackberry, or
them out of the cups and serve. gooseberry juice, and a pint of spirit of
CITRON Ratafia."-Pare seven or eight clary; to the whole put three spoonsful
citrons very thin ; cut the peel into of flour, the wbites of two eggs, a drachm
small pieces, and put them into a jar, of işinglass, and two pounds of syrup
with three pints of brandy, and let them of clary; mix the whole well together,
infuse for three weeks ;, then add to this and let it sand; when quite clear, bottle
a pound of sugar, boiled in half a pint of it.


CLA
( 172 )
CLO
CLARY Fritters.-Beat up three eggs as soon as it has done, bung it up for
with a spoonful and a half of cream, then four months. Draw it off, and add a
add a little ratafia, three spoonsful of gallon of brandy; stop it close for six or
flour, nutmeg and sugar to the taste. seven weeks, and then bottle it.
Wash and dry thoroughly some clary CLOVE (Essence of). -Infuse a
leaves, dip them in the batter, and fry drachm of oil of cloves in two ounces of
them. Garnish with Seville orange, and the strongest spirits of wine, apothecary's
serve them with melted butter.
measure.
CLARY Pancakes.-Make a batter with CLOVES (Oil of).* - This is made in the
three eggs, three spoonsful of flour, a same manner as cinnamonum; the quan-
pint of milk, and a little salt. Pour this tities are, an ounce of cloves to three
batter in a thin layer on boiling lard; quarts of brandy, and four pounds of
and on that a few well washed and dried sugar dissolved in four pints of water.
clary leaves, over which pour some more Clove Pastils.-Are made like those
batter, and fry them.
of cinnamon. The proportions are six
CLARY (Spirit of);—Take a quart of cloves to half an ounce of gum-dragon.
the juice of clary, clary flowers, clove CLOVES ( Dantzic Ratafia). - Take
gilly-flowers, archangel flowers, flowers three quarters of an ounce of cloves, and
of lilly of the valley, and comfrey flowers, the same of cinnamon, broken in small
of each two pounds; put these into two pieces, and put them into ball a pint of
gallons of sack, and let them steep all water; let them infuse for twenty-four
night; then distil it in a glass still, with hours. The next day clarify two pounds
a very gentle fire ; let the still be very of double refined sugar in a bottle of
well pasted to keep in the spirits; put water; boil it to souffle, and then add to
siſted sugar candy into the bottle you it four bottles of the best
red Bordeaux
draw it in, and let it drop through a bag strain into this the infusion of cloves and
of ambergris.
cinnamon, tie the spices in a little bag,
CLARY Water.-Put two quarts of and put them in also; cover the pan, and
fresh clary flowers with a quart of bur. boil up the whole half a dozen times;
rage water, into an earthen jar, which then take it from the fire, pour it into
place in a large vessel of water over the an earthen vessel, and cover it. When
fire; when it has stood an hour take out quite cold, take out the bag and squeeze
the flowers, and put in the same quan- | it. Then take a bottle of rectified spirits
tity of fresh flowers; in another hour of wine in one hand, and a spoon in the
take these out, and throw in fresh, and other; pour the former into the liquor,
so on for seven hours; then add a gal. stirring constantly; taste it frequently,
lon of fresh fowers, two quarts of sack, and when sufficiently strong of the spirit
and sweeten it with two pounds of white cease pouring. It may be bottled im-
sugar candy pounded, distil it, and if mediately, cork it tight, tie the corks
necessary add more sugar candy. down and seal them. The longer this
CLARY Wine. - Boil six gallons of liqeuer is kept, the better it will be.
water, a dozen pounds of sugar, the juice Cloves (Syrup of).-Put a quarter of
of six lemons, and four well beaten whites a pound of cloves, and a quart of boiling
of eggs, for half an hour, skimming it water into a stewpan, cover it close, and
carefully; then pour this whilst boiling boil them gently for half an hour; drain
hot on a peck of fresh clary flowers, with the cloves, and to a pint of the liqúor put
the peels of the lemons used above, and two pounds of sugar; beat up two eggs
stir it well; add a very thin and dry toast, in a little cold water, add them to the
covered with yeast. When it has worked above, and simmer the whole till it be-
two or three days add to it six ounces comes a strong syrup. When cold, bottle
of syrup of lemons, and a quart of Rhen- it.
ish wine. Squeeze the clary through a CLOVES (Tincture of): --Steep three
cloth, strain the liquor through a flannel ounces, apothecary's weight, of bruised
bag in a cask, lay the bung on loosely, cloves in a quart of brandy for ten days,
and if in the course of a few days it does and then strain it through a flannel bag.
not work, bung it quite close. The wine CLove Water.'- Bruise an ounce of
may be bottled in ihree months.
cloves, and put them into a quart of
Another way.-To fifteen gallons of brandy, and distil it. Dissolve a pound
water, put forty-five pounds of sugar, and a half of sugar in a pint of clear
and having boiled and skimmed it, put water, and add to it the distilled mixture;
a small quantity of it to a quarter of a stir them well together, filter, and bottle
pint of yeast, add a little more by de- it.
grees, and let it stand an hour. Then Clove Water.-Mix a little cinnamon
put both together, and pour it on twelve with the cloves, or the scent will be too
quarts of clary flowers, and let it work; strong; allow half a score of cloves to a


COC
(173)
COC
quart of water; put in a good piece of these, and put a glass of sherry, lemon-
sugar; let them infuse some time over juice and peel, mace, nutmeg, and white
hot embers, or in a warm place; then pepper. It for brown, burn a bit of sugar
strain it for use.
for colouring.
Clove Gilly Flowers (Syrup of). Cockles Pickled.-Boil two quarts of
Gather the flowers early in the morning, cockles in their own liquor for half an
pick them clean, and cut the white from hour, skimming them well; then take
the red; to a quart of flowers put two out the cockles, strain the liquor through
quarts of spring water, letit stand for two a cloth; take a pint of it, and add to
days in a cold place, and after boiling it three quarters of an ounce of mace,
it till it comes to a quart, strain it off, and half an ounce of cloves, boil these to
and put in half a pound of double refined gether once, and then put it to the
sugar, and boil it up again for three or cockles and remaining liquor, and stir it
four minutes; pour it into a china basin, well, add to this a spoonful of salt, three
let it stand to cool, and when it is quite quarters of a pint of white wine vinegar,
cold, skim it; put it into bottles, cork and a quarter of an ounce of whole pep-
them well, and tie them down with per, and let it stand. When cold, put the
leather.
cockles in small barrels or jars, as close
COCHINEAL Prepared.'-Pound an as they will lay; pour in on them as
ounce of cochineal to a very fine powder, much liquor as you possibly
can, and as
pound also an ounce of cream of tartar, it soaks in put in more. Cover them
and two drachms of alum; put these in very close. They may be soon eaten. :
gredients into a saucepan with balf a pint COCKLE Sauce.-Scald the cockles in
of water; when it boils take it from the their own liquor, and when the liquor
fire, and let it cool ; pour it off into a settles, add a little water if necessary ;
bottle, as free from sediment as possible, strain, and season with all sorts of spices;
and set it by for use.
and for brown sauce put in a little port
COCHINEAL, to preserve. - Boil an wine, garlic, and an anchovy; but if
ounce of cochineal beaten to a fine pow- the sauce is to be white, then, instead of
der, in three quarters of a pint of water, these latter ingredients, use sherry,
until reduced to balf; then add to it rock lemon juice, mace, nutineg, white pep
alum and cream of tarter, of each ball per, and lemon peel. Cockle sauce is
an ounce, pounded fine. Boil all together also made in the same way as oyster
a short time, and strain it. If to be sauce.
kept any time, an ounce of loaf sugar COCOA Nut Sweetmeat,'-Cut the
should be boiled with it.
nutout of the shell, pare it carefully, and
• COCKLES. –This fish should be pro- throw it into cold water; then grate it,
cured a day or two before they are want and boil it in clarified sugar, (a pound to
ed, that they may be cleansed as much as each pound of the cocoa nut) until quite
possible from the grits; they are cleansed thick ; stir it frequently to prevent its
as follows: put the cockles into a tub burning. Then pour it on a well but-
with plenty of water, and stir them up tered dish or marble slab, and cut it
two or three times a day with a birch into whatever forms you think proper.
broom; change the water each day; and Another roay.* -Proceed as above, but
when properly cleaned, put them into a do not boil the sugar so thick by a great
saucepan with hot water, and boil them. deal; then stir into it whilst bot the
As soon as the shells open, they are yolks of six eggs; this must be served in
done; they should be served very hot. jelly glasses.
COCKLE Catsup.-Wash the quantity COCOTTES.* - Take a number of
of cockles you may require in their own small cups, and put in each a small piece
liquor, and baving pounded them, to of butter, break a new laid egg into every
every pint of the paste, put an equal cup; season them with pepper and salt;
quantity of sherry; boil them, and put set them over hot ashes, and pass a
to them an ounce of salt, the same of salamander over the top.
cayenne, and two drachms of pounded COCKS'-COMBS and Kidneys in
mace. Boil it a second time, skin, and Aspic.- Place an aspic mould in a ves.
rubit through a sieve. When quite cold, sel full of pounded ice; pour into this
bottle it. Keep it tightly corked. mould some aspic, (about an inch thick)
COCKLE Catsup.-
Open the cockles, and ornament it according to your fancy,
scald them in their own liquor; when with truffles, the whites of hard eggs,
the liquor settles, add a little water, if gherkins, cray-fish tails, and cocks' kid
you have not enough; strain through a nies; when that is done, pour in a little
cloth, then season with every savoury more aspic, taking care not to derange
spice; and if for brown sauce, add port, the ornaments; as soon as it is set, fill up
anchovies, and garlick-if for white, omić 1 your mould with the cocks’-combs and
Q 3


COC
( 174 )
COD
kidnies, leaving a small space at the top, , them out of the pickle, and lay them in
which fill up with the aspic. When warm water for an hour.
wanted for table, dip the mould into Cocks'-COMBS, to preserve.--Let them
warm water an instant, and then turn it be well cleaned, then put them into a pot
out; through a reed, blow away whatever with some melted bacon, and boil them
pieces of the jelly may remain about the a little; about half an hour after, add a
dish, dry it, and serve with the sauce of little bay-salt, some pepper, a little vine
a chicken fricassée reduced to a jelly, gar, a sliced lemon, and an onion stuck
and thickened with the yolks of four with cloves. When the bacon begins to
egge ; strain it, and add a dozen cham- stick to the pot, take them up, put them
pignons, trimmed and done up in butter into the pan you would keep in, lay a
and lemon juice. Small moulds may be clean linen cloth over them, and pour
used instead of this large one.
clarified melted butter over them, to
Cocks'-COMBs Farced.-Make a force- keep them close from the air.
meat as follows: chop up some beef mar. Cocks'-COMBs and Kidnies au blanc,
row, bacon, and the white parts of a fowl, (Ragout of).' - Having blanched the
and pound them in a mortar with salt, cocks'-coinbs and kidnies, put them into
pepper, nutmeg, and the yolk of an egg a saucepan with a little consommé, sauce
well beaten. Then, having parboiled the tournée, mushrooms, previously dressed
cock's.comb's, open them at the largest veal sweetbreads, fowls' livers, blanched
end, and fill them with the forcemeat. and sliced, truffles also cut in slices,
Stew them gently for half an hour in rich artichoke bottoms, and quenelles of fowl.
gravy, to which add the yolk of an egg Thicken the whole with yolks of eggs.
well beaten in gravy, some salt, and fresh Serve with a sippet and a little lemon or
or pickled mushrooms, or both, if you verjuice.
think proper.
Cocks'-COMBS au Velouté.' - Parboil
Cocks'.COM Bs, to Force.-Parboil some your cocks'-combs in a blanc, and having
cocks'-combs, then open them with the drained them, put them into a stewpan
point of a small knife at the great end; with velouté or sauce tournée ; let them
Take the white of a fowl, as much bacon boil gently for a quarter of an hour,
and beef marrow, cut these small, and thicken the sauce, and finish with a little
beat them fine in a marble mortar : butter and lemon juice.
season them with salt, pepper, and grated Cock's Combs and Kidnies au Velouté.
nutmeg, and mix it with an egg; fill the -Boil some cocks/-combs and kidnies in
cocks'.combs, and stew them in a little a blanc, and then drain them; put some
strong gravy gently for half an hour; velouté reduced with a little fowl.jelly
then slice in some fresh mushrooms and into a stewpan, throw in the cocks'.
a few pickled ones; then beat up the combs and kidnies, simmer them for
yolk of an egg in a little gravy, stirring about seven or eight minutes, and finish
it; season with salt. When they are it with a sippet and lemon juice, and
done enough, dish them in little dishes serve it.
or plates.
COD.-A cod-fish should be firm and
Cocks'-COMBS (Fricassée of ).-Put a white, the gills red, and the eye lively;
slice of ham into a stewpan, with mush- a fine fish is very thick about the neck;
rooms, sweet herbs, cloves, a bay-leaf, if the flesh is at all Aabby it is not good.
thyme, and butter; when they have Those which come from the Dokger
soaked together a short time, add a little Bank are reckoned the best. Cod is in
flour and some broth, and then strain it. its prime during the months of October
In the mean time, scald the cocks':combs, and' November; if the weather be cold,
and boil theni in broth, with a few slices from the latter end of March to May,
of lemon; put them into the above sauce, cod is also very fine. The length of time
and thicken it with cream and yolks of it requires for boiling depends on the
eggs; favour it with pepper, salt, and size of the fish, which varies from one
lemon juice, and serve it with any sauce pound to twenty; a small fish, about two
you please. Garnish your dish with or three ponnds weight will be sufficiently
force-meat balls, hard eggs, or small boiled in a quarter of an hour or twenty
onions.
minutes after the water boils. Prepare
Çocks’-COMBS Pickled. - Scald the a cod for dressing in the following man.
cocks':combs, take off the skins, and ner:-empty and wash it thoroughly,
stew them for half an hour in white wine scrape oft
' all the scales, cut open the
vinegar, with
cloves, mace, allspice, whole belly, and wash and dry it well, rub a
pepper, bay-leaves, and bay-salt; then little salt inside, or lay it for an hour in
put them in a jar, and when cold cover strong brine. The simple way of dress
them with mutton suet, and tie them ing, it is as follows :-Tie up the head,
tight over. When they are wanted take and put it into a fish-kettle, with plenty


COD
( 175 )
COD
of water and salt in it; boil it gently, and nutmeg and lemon peel, and a few oys-
serve it with oyster sauce. Lay a napkin ters; boil the whole once.
under the fish, and garnish with slices COD in Salt Water."
-The cod being
of lemon, horse radish, &c.
properly cleaned and prepared, rub it all
Cop Baked. --Soak a fine piece of fresh over with lemon juice, and put in into
cod in melted butter, with parsley and the fish kettle with salt and water, two
sweet herbs shred very fine ; let it stand or three bay leaves, an equal number of
over the fire for some time, and then cloves of garlic, some slices of onion,
bake it. Let it be of a good colour. parsley, and a glass of verjuice ; let it
Another Way. -Choose a fine large stand over the fire (taking care that it
cod, clean it well, and open the under does not boil) until sufficiently done;
part to the bone, and put in a stuffing then drain and serve it on a napkin,
made with beel suet, parsley, sweet garnished with parsley. Serve with it
herbs shred fine, an egg, and seasoned any fish sauce you think proper.
with salt, pepper, nutmeg, mace, and CoD Sauce.-Take a bunch of parsley,
grated lemon peel; put this inside the chibbol, two sbalots, two cloves, a bay.
cod, sew it up, wrap it in a buttered pa leaf, some mushrooms, and a bit of buto
per, and bake it; baste it well with ter; soak all together on the fire, adding
melted butter.*
a small spoonful of flour and milk or cream
• Çop au Court Bouillon.. - Boil the sufficient to boil to the consistence of a
cod gently in a fish-kettle, with water, sauce; and add to it some chopped pars-
salt, vinegar, a glass of wine, and a ley, first scalded.
bunch of sweet herbs. Serve it cold on COD Stuffed." -Choose a fine large
& napkin,
cod, and having cleaned and washed it,
COD en Dauphin.'-Your cod being lay it an hour in salt and water; drain it,
properly prepared, marinate it for a and fill the body with a farce, made of
couple of hours in sweet oil, with salt, pounded whitings and anchovies;
place
pepper, scallions, bay leaf, parsley, and it on a table-dish, pour over it a bottle of
garlic. Then pass an iron skewer white wine, butter, and chopped parsley
through the eyes, the middle of the then bake it, and when done, drain of
body, and bring it out at the tail, making the fat, without removing from the dish.
it in the form of a dolphin ; place it in a Cover it with sauce a la Menehoult,
baking pan, baste it with the marinade, strew bread crumbs, and a little Parme
and bake it. When sufficiently done, san cheese grated over the fish, and with
take out the skewer, put it on a dish, and a feather do it over with melted butter;
pour over it the following ragoûte-colour it in the oven, drain it again,
clean
Boil up (separately) three carps' roes, the dish, and serve with a white sauce
and some asparagus beads, and then put Itulienne.
them into a stewpan with a bit of butter, COD (Scollops of) en bonne Morue.
mushrooms, parsley, and scallions; do Work three spoonsful of béchamelle over
them over the fire, and add a pinch of the fire with a good bit of butter, sea-
flour, a glass of white wine, and the same soned with pepper and salt; then put in
of soup maigre. Wben the ragoût is some flakes of cold cod, stir them about
sufficiently done, thicken it with three in the sauce, and then let them remain
yolks of eggs, and some cream.
in the sauce till cold. Lay some fried
COD with Herbs. -Prepare a cod, and bread round the edge of a dish, put the
lay it in salt and water; when it has takes or scollops of cod in the centre,
been in an hour, place it in a table dish, smooth them with a knife, strew bread
with sweet herbs ready cooked, and but crumbs over, and brown it with the sala-
ter; season with salt, pepper, nutmeg, mander. Garnish your dish with toasted
and spices in powder; sprinkle the fish bread cut in different forms, and placed
with drippings, moisten it with a bottle alternately.
of white wine, baste it frequently with COD d la Maitre d'Hotel. - Put the
melted butter, and bake it ; when done, Aakes of cod into a maitre d'hotel, season
squeeze the juice of two lemons over it. them well, and add the juice of a lemon.
Cop Pie.-Lay a fine piece of fresh cod Serve them very hot.
in salt for several hours, then wash it COD (Scollops of ) in a Vol au Vent-
well, season it with pepper, salt, nutmeg Prepare the sauce and fish as for Bonne
and mace; place it in a dish, with a Morue, but not quite so thick. Place a
little butter and some good stock. Lay Volau Vent in the table-dish, and put
a crust over, and bake it; when done, the cod into it; do not, however, put it
pour in a sauce, made as follows :-áin until just as it ought to go to table.
spoonful of stock, a quarter of a pint of Cream sauce may be used en maigre.
cream, flour, and butter, grate in a little COD (Salt).' -The flesh of good salt


COD
( 176 )
COD
cod is very white, and the flakes large; | vies.'-Boil the cod as usual, and when
the skin is very dark, almost black, and done, drain and dish it; pour over it
before it is dressed it should be soaked some caper and anchovy sauce.
in milk and water, or water alone, for Cod (Salt) à la Crême.'-Soak and
several hours; if very dry and salt, a boil the fish'as à la maitre d'hôtel; melt
whole day will not be too long. When some butter in a stewpan, with some
you think the salt sufficiently soaked flour, pepper, nutmeg,and garlic; thicken
out, put the fish into a fish keitle with it with the yolks of three eggs, add a glass
plenty of cold water, set it on the fire; of cream and some chopped parsley. Put
when nearly boiling, skim it, and let it the flakes of cod into this sauce ; let
simmer gently till done. Serve with it them boil gently a short time, and serve
egg sauce, and yarnish your dish with it quite hot. Or, when you have put the
parsnips or potatoes. To make the cod into the sauce, bread and bake it;
following dishes, the fish should be take off all the fat before you serve, and
previously parboiled.
add mushrooms, artichoke bottoms, and
CoD (salt) à l'Anglaise. -Cut the fish asparagus heads.
in pieces, and put it in a stewpan, with COD (Salt) Croquettes of."-Cut some
melted butter and a glass of broth ready dressed salt cod into dice, and put
maigre, cover it close, and let it stew. them into a stewpan, with a quarter of a
Melt some butter in an equal quantity pound of butter, a spoonful of flour, salt,
of cream, add nutmeg grated, and when pepper, nutmeg, and half a glass of
well mixed together, put it into your dish cream ; put it on the fire, let it boil up
with the cod over it.
once, and stir it, that all may be well
Con (Salt) au Buerre Roux,'-Roll a mixed, and then let it stand; when cold
piece of butter in a little flour and pow, divide it into fifteen or twenty heaps ;
der sugar, and brown it; do some sliced shape and bread them; break four or
onions in this; when they are a proper five eggs, season and beat them up well,
colour, add a spoonful of vinegar to them; dip the croquettes into it, bread them
boil up the whole once, and pour it on second time, and just before they are
some hakes of boiled salt cod. Garnish wanted, fry them in very hot lard. Let
with fried parsley.
them be of a nice colour, lay them on a
CoD (Sall) in Black Butter. -Boil cloth a minute, and then place them in
and drain the fish, put it on the dish for a pyramidal form on a bed of fried pars-
table, with half a glass of vinegar, the ley.
same of broth, and some coarse pepper, Cop (Salt) Fried.-Boil and pull a
place your dish over the fire, and let it cod into flakes, and put into it some
boil for seven or eight minutes, and serve béchamelle, let it cool in this sauce,
it with black butter poured over it. Place the Aakes in little heaps, bread
- Cod (Salt) à la Bonne Femme. -Is them, dip each heap into some well-
prepared in the same way as a la maitre beaten eggs, bread them a second time,
d'hotel, with the addition of potatoes; fry them of a nice colour, and serve with
boil and let them stand till cold; then orange juice and fried parsley.
cut them into slices, the size and thick COD (Salt) Fritters." - Dip some
ness of a half crown; do them in the fakes of previously boiled cod in a bats
sauce with the fish.
ter made of wine, sweet oil, and a very
Cop (Sall) a la Bordelaise." -Take an little salt; fry, and garnish with fried
earthen dish that will bear the fire, and parsley,
put into it some olive oil, butter a couple Cod (Salt) à la Languedocienne. -
of anchovies, parsley, scallions, shalots, Make a sauce with a bit of butter, salt,
and garlic, all chopped small, and two or pepper, nutmeg, parsley, and sweet
three slices of lemon ; put it on the fire, herbs minced, half a glass of sweet oil and
and when of a proper consistence, put some bread crumbled; when sufficiently
in the fish; let it soak and boil slowly thick and well flavoured, put in the tail
for half an hour. Then grate bread over of a salt cod, and stew it gently for hall
it, brown it with the salamander, and an hour; serve it hot, and squeeze the
serve it bot.
juice of half a lemon over.
Cod (Salt) à la Bourguignotte."--Cut COD (Salt) è la Lyonaise.-Fry some
half a dozen large onions into rings, and onions, cut into dice, very brown in buto
colour them in some butter; then make ter, sprinkle them with flour, and add a
a roux of butter, clarify, and put it to little milk or cream ; season it well.
the onions, with salt, pepper, and vine COD (Salt) à la Maitre d'Hôtel'
gar. Dress your cod as formaitre d'hôtel, Soak your fish (if very salt) for a whole
drain and dish it. Serve with the above day in milk and water, afterward soak
it in hot water, take off the scales,
COD (Sall) with Capers and Ancho- I and put the fish into cold water on the
1
61
sauce.


COD
( 177 )
COD
fire; when it has boiled up several | scallions, garlic, and anchovies, all
times, skim, and cover it close for a mi. minced, pepper, and a few whole capers;
nute; then drain and put it into a stew on this put a layer of salt cod, then a
pan, with butter, parsley, scallions cut layer of the seasoning, and so on, alter-
small, salt, coarse pepper, and grated nately, until the dish is quite full; cover
nutmeg. When the butter is melted and the whole with bread crumbs, place the
well soaked into the fish, serve it with dish on a stove, let it boil a little while.
sauce à la maitre d'hotel, and lemon- Brown it with the salamander.
juice.
Cod (Sall) au Verd-pré.'-Boil the
Cod (Salt å la Maitre) d'Hótel.-Put fish in butter and sweet berbs; dish it,
the fish when soaked, &c., into a fish and cover it with parsley chopped very
kettle with cold water; whén near boil: small; squeeze lemon juice over, and
ing, skim it, and the moment it does boil serve it hot with any other seasoning,
take it from the fire, and cover it with a Cop Sounds.-This is the white skin
cloth for seven or eight minutes; then of the belly, and is reckoned a great de-
drain and place the fish, with parsley, licacy, and may be either boiled, broiled,
chopped scallions, pepper, nutmeg, a bit or fried. Previous to dressing either
of butter, and a spoonful of sweet oil on way, they should be well soaked, washed,
a disb, make it quite hot, and serve im- and boiled a little.
mediately.
COD Sounds, Boiled with Gravy.--
COD (Salt) Marinated and Fried.- Scald them in hot water, and rub them
Having boiled and flaked it, marinate it well with salt; blanch them, that is
for two or three hours in a little water, take off the blacked dirty skin, then set
with vinegar, pepper, parsley, scallions, them on in cold water, and let them sim-
garlic, sliced onions, bits of carrots, and mer till they begin to be tender: take
cloves. Drain it well, and dry it, four them out, flour, and broil them on the
and fry it. Serve with fried parsley. gridiron. In the inean time, take a little
Cod (Salt) Pie. -Put some flakes of good gravy, a little mustard, a little bit
boiled cod (cold) into a puff paste, with of butter rolled in flour, give it a boil,
butter, pepper, and sweet herbs; when season it with pepper and salt. Lay the
baked take out the herbs, and put into sounds in your dish, and pour the sauce
the pie soms sauce d la crême.
over them.
Cop (Sall) a la Provençale. -Prepare CoD Sounds, en Poule.-Make a force.
and boil the cod as d la maitre d'hôtel; meat with some chopped oysters and
put it into a stewpan with fresh butter, anchovies, bread crumbs, a little butter,
pepper, nutmeg grated, shred parsley bind it with two eggs, and season with
and scallions, a little sweet oil, and a pepper, salt, nutmeg, and mace. Wash
clove of garlic; mix this together well, and boil in milk and water, three or four
and then put in your fish, make it quite sounds, and when cold, put a layer of
hot, stirring constantly. Serve with the the forcemeat on each, and roll them up
sauce over it and a little lemon juice. in the form of chickens, and skewer
Second Way.. - When the fish is them. Lard them, sprinkle flour over,
boiled, take off the skin, bone, crush it and cook them gently in a Dutch-oven.
with a spoon, and then pound it. Put it Serve with oyster sauce.
in a saucepan over the fire, and pour in, COD (Salt), Tails of, a l'Anglaise.--
a little at a time, ball a pound of sweet Make a sauce with the pulp of two
oil, sbake it about, and to prevent its lemons, some anchovies cut into dice,
turning, put in frequently some garlic-sbred parsley and scallions, a little pep:
water. When the fish has thoroughly per, garlic, a small piece of butter, and
imbibed the oil, squeeze on it some about the same quantity of oil; beat it
lemon juice, and serve it. Garnish with up gently, stirring it constantly. Pour
fried crusts.
half this sauce on a dish, place the salt
Third Way.'-Spread some butter on cod (ready boiled) in it, garnish it with
a disb, and lay on it parsley, shalots, fried crusts, pour the remainder of the
scallioos, garlic, pepper, nutmeg, and sauce over; cover it with raspings, and
a spoonful of oil. Place the cod (boiled cook it in a slow oven for a quarter of an
and in flakes) on this seasoning, and hour. Clean the edges of the dish, and
cover it with the same; moisten it with serve.
sweet oil; strew bread crumbs, drop, a COD (Salt), Tail of, forced.-Rub two
little more oil over, and colour it in the handsful of bread crumbs mixed with a
oven, or with a salamander. Lemon juice pint of milk through a cullender; boil
may be added.
it until the bread is very thick, and then
COD (Salt) en Stinquerque. - Take a set it to cool; after this, put to it a piece
dish that will bear the fire, and put into of butter the size of an e88, parsley,
it a bit of butter, with some parsley, I chopped scallions, salt, pepper, and


COD
( 178 )
COP
the yolks of six eggs. Boil and drain tate the real mangoe better than cu-
the tail of a salted cod, take out all the cumber.
meat, but leare in the bone; cut the CODling Tart.-Scald some codlinge,let
meat to pieces; put into a stewpan a them stand an hour in the same water
piece of butter, some mushrooms cut in covered, which will make them look
bits, parsley, scallions, schalots, and gar- green, then put them into your tart,
lic, all minced; do it up over the fire, either whole or quartered, put in sugar,
then add a spoonful of flour, a little milk, and a little musk, close them up, and
and coarse pepper. Boil this until very | let it bake; boil a quart of cream with
thick, when the fish should be put in the yolks of four or five eggs, sugar, and
with the yolks of three eggs; keep it on a litile musk; when your tart is balf
the fire a little while, but do not let it baked, cut it open, and pour your cream,
boil, and then set it to cool. Put the &c. on the codlings; set it in the oven
tail bone on the table-dish, wrap the end again for half an hour, then scrape some
in a buttered paper, surround the bone sugar over it, and serve it up bot.
with part of the first mentioned mixture, COFFEE.* -The coffee-pot sbould be
then put in the ragoût, cover it with the three parts full of boiling water; the
remainder of the farce, and form the coffee is to be added a spoonful at a time,
whole into the shape of the cod's tail, and well stirred between each ; then boil
brush it over with egg, cover it with gently, still stirring to prevent the mix.
bread crumbs, and bake it. When done, ture from boiling over as the coffee
clean the edges of the dish, and put into swells, and to force it into combination
it some sauce made with a glass of stock, with the water, this will be effected in
a bit of butter worked with four, a a few minutes, after which, the most
spoonful of verjuice, salt, and pepper; gentle boiling must be kept up during
thicken it over the fire.
an hour. The coffee must then be re-
CODLINGS, Grillées.-Take three moved from the fire to settle, one or two
fresh codlings, egg them over, shake spoonsful of cold water thrown in assists
them in flour, and broil them over a mo the clarification, and precipitates the
derate fire, till when done and of a good grounds. In about an hour, or as soon
colour on both sides, or you may toss as the liquor has become clear, it is to be
them in egg and crumbs of bread, as dis poured into another vessel, taking care
rected for turbot. Serve them with sauce not to disturb the sediment.
e l'Espagnole.
Coffee made in this manner will be of
CODlings with Sweet Herbs.-Cut a the finest favour, and may be kept three
codling into six or eight pieces, bone it days in summer, and four or five in win.
as clean as possible, and marinate it in ter; when ordered for use, it only re-
melted butter, lemon juice, and all sorts quires heating in the coffee-pot, and may
of sweet herbs chopped ; then lay it on be served up at two minutes' notice.
the table-dish with all the marinade, both The grounds or sediment which re-
under and over it; cover it with bread-main, will make a second quantity of
crumbs, and add small bits of butter, or coffee, by boiling with fresh water for an
a few drops melted, close to each other; hour; this is frequently used by servants.
bake it in the oven; it will require but a As this process requires some time, and
short time baking.
a little attention, it is frequently the
Coplings, pickled like Mangoes.custom for the cook to make it in the
Make a brine of water and salt, strong evening, when the hurried work of the
enough to bear an egg; take codlings full day is over.
grown, but not ripe; let them lie in the Coffee ( French Method of preparing
brine for ten days, shifting the pickle it). Ist. Let your coffee be dry, not in
once in two days; then dry them, and the least mouldy or damaged.
scoop out the cores, take out the stalks 2d. Divide the quantity that is to be
so that you may put them in again in the roasted into two parts.
room of the core; fill them with ginger, 3d. Roast the first part in a coffee-
sliced very thin, a clove of garlick, and roaster, the bandle of which must be
wbole mustard seeds. Put in the piece kept constantly turning until the coffee
of apple that belongs to the stalk, and becomes the colour of dried almonds or
tie it up tight; put to them as much bread-raspings, and has lost one-eighth
white wine vinegar, with cloves of gar: of its weight.
lic, whole mustard seed, and sliced 4th. Roast the second part until it As.
ginger as will cover them: pour this sumes the fine brown colour of chesnuts,
pickle upon them boiling hot every other and has lost one-fifth of its weight.
day for a fortnight or three weeks, and 5th. Mix the two parts together, and
keep them in stone jars. This will imi- grind them in a coffee-mill.


COF
( 179 )
COF
6th. Do not roast or make your coffee grees. It is then made the same as the
until the day it is wanted.
preceding receipt.
7th. To two ounces of ground coffee, COFFEE (to give the Flavour of la-
put four cups of cold water. Draw off nilla).'-Take a handful of oats, very
this infusion, and put it aside.
clean, and let them boil for five or six
Sth. Put to the coffee which remains minutes in soft water; throw this away;
in the biggin, three cups of boiling water, then fill it up with an equal quantity,
then drain it off and add this infusion to and let it boil for half an hour; then
that which has been put aside. By this pass this decoction through a silk sieve,
method you obtain three cups more. and use it to make your coffee, which
When your coffee is wanted, heat it will acquire, by this means, the flavour
quickly in a silver coffee-pot, taking of vanilla, and is most excellent.
care not to let it boil, that the perfume Coffee, Blancmange of.- Roast two
may not be lost by undergoing any eva ounces of the best coffee, grind, and
poration. Then pour it into cups, which pour on it a glass of boiling water; let
each person may sweeten according to it stand, covered close : and when the
his taste.
coffee is precipitated, pour off the infu.
Particular care should be taken not to sion, and mix it with six ounces of sugar,
inake coffee in a tin vessel; it should be and half an ounce of clarified isinglass.
made either in a china vessel, or one of Pound and extract your milk of almonds
delft ware, or in one of silver.
as directed in Blancmange of Cedrats.
For a long time, the tin biggins, in- Divide the liquid, and fill your mould as
vented by Monsieur de Belloy, were therein explained.
made use of ; but some person has since Coffee Bonbons.-Take about a pint
improved upon his plan, by making thein of coffee made with water; put in it a
in silver or porcelain, which are found pound of loaf sugar; set it on the fire,
to be much better.
and boil it to a high degree; then add a
COFFEE, to make, à la Chausse.' – Put full pint of double cream, and let it boil
some ground coffee into a bag; heat the again, keeping continually stirring till it
marc or the levé which bas been made comes to caramel height; to know when
the day before; and whilst it is boiling, it is come to that point, you must bave
put in the bag'; then draw it off; pour a bason of water by you; dip your finger
the infusion several times backwards in it, and put it quickly in your sugar,
and forwards; then beat again ready for then in the water again, to remove the
use.
sugar, which will have stuck to it; take
The marc which remains in the bag a bit of it in your teeth ; if it is hard in its
may be boiled up again, and may be crackling, take itoff, it is sufficientlydone;
made use of the next day.
pour it upon a tin plate, which must be
COPTee (to make with cold Water).• rubbed before with a little butter, or it
-Upon two ounces of coilee pour seven will stick to the plate; then spread it
cups of cold water; tben boil it until the with a rolling pin (observe, the rolling
coffee falls to the bottom; when the froth pin must likewise be rubbed with butter,
has disappeared, and it is clear at the for fear it should stick); when it is warm,
top like boiling water, it must be taken you may cut it into little squares, lo-
off the fire and allowed to stand ; but as zenges, or any other shaped pastilles, and
it often requires clearing, a little cold draw a few strokes over them with a
water should be poured into it the in- knife.
stant it is taken off the fire from boiling. Corfet( Conserves). -Clarify and boil
A quicker method of clearing it, is, by to the first degree a pound of sugar;
take
potting into it a small piece of isinglass. the sugar off the fire, and put into itone
When it has stood a sufficient time to cup of coffee; stir it about until it comes
allow it to settle, pour off the infusion to the sixth' degree, that the conserve
gently
into another coflee-pot; it is then may take the sugar and dry.
ready for use.
Viard and Beauvillier
both recommend
After the infusion has been drawn off the coffee to be made very strong.
the marc, that is, the grouts or remains, COFFEE Cream.-Mix three cups of
may be boiled up again, to make coffee good coffee with one pint of cream, and
for the next day. This infusion is called sugar according to taste; boil them to-
marc or thé levé.
gether, and reduce them aboutone-third ;
COFFEE (to make with hot Water)."
- observe that the coffee must be done as
Instead of pouring cold water upon the if it was for drinking alone, and settled
coffee, boiling water must be poured very clear, before you mix it with the
upon it, taking care not to let the froth cream.
run over, which is to be prevented by COFFEE Cream.-Boil a pint of milk,
pouring the water on the coffee by de- and the same of thick cream together;


COF
( 180 )
COF
have then a quarter of a pound of raw cream through a napkin ; sweeten and
coffee; roast it in a frying pan, and when add three yolks and two whole egge;
done of a good colour, while hot, put it mix them well, and pass it through a
into your boiled cream and milk; cover bolting several times. Heat eight small
it close, and let it stand for an hour, custard moulds,by dipping them in warm
then put it in the tammy; drain the water; baving in the mean while boiled
liquor from, and squeeze it well to get some sugar to grand cassé ; pour it into
the flavour of the coffee; mix in some the moulds; then drain and fill them
clarified sugar, enough to sweeten it, with the preparation, taking care to stir
boiled smooth; beat up the yolks of it well. Let them stand over a small
three eggs, which stir in with your fire, but with plenty of fire at the top;
cream; rub and squeeze it through the when done, turn them on a dish; heat
tammy, at the same time add isinglass about a cupful of coffee à l'eau, and ponr
enough to set it, and pour it in a mould, it over each cream, and serve them.
with ice round it as usual.
Coffee Cream.*-Boil a call's foot in
Coffee Cream.-Roast one ounce of water till it wastes to a pint of jelly; clear
coffee; put it hot into a pint and a half off the sediment and lat. Make a tea-
of boiling cream; boil these tokether a cup of very strong coffee; clear it with
little, take it off, put in two dried giz a bit of isinglass, to be perfectly bright;
zards ; cover this close, let it stand one pour it to the jelly, and add a pint of very
huur; sweeten with double refined su good cream, and as much fine Lisbon
gar; pass it two or three times through sugar as is pleasant; give one boil up,
a sieve with a wooden spoon; put it into and pour into the dish.
a dish with a tin on the top; set the dish It should jelly, but not be stiff. Ob-
on a gentle stove ; put fire on the top serve that your coffee be fresh.
upon the tin: when it has taken, set it Coffee Cream au Bain Marie.-In-
by. Serve it cold.
fuse a quarter of a pound of roasted
Coffee Cream Patissière.-Infuse a coffee in six glasses of boiling milk;
quarter of a pound of Iresh roasted coffee cover it close till lukewarm, and strain,
in three glasses of boiling milk; cover it and mix it a little at a time, with ten
close, and when nearly, cold, pass it yolks, one whole egg, a grain of salt, and
through a napkin; pour the infusion by ten ounces of sugar. When thoroughly
degrees into a stewpan, in wbich are the incorporated, strain it again, and finish
yolks of six eggs, two spoonsful of flour, as usual. See Cream au Bain Marie.
and a grain of salt. Stir and boil the COFFEE Cream à la Française.'-Roast
cream as directed (see Cream Patis a quarter of a pound of coflee, and in-
sière); add to the butter, as therein fuse it in five glasses of boiling milk;
mentioned, a quarter of a pound of pow. cover it close, and let it stand till luke
der sugar, and the same of crushed sweet warm; then strain, and mix it with ten
macaroons.
ounces of powder sugar, a grain of salt,
COFFEE au Creme.-Put two spoons, and the yolks of eight eggs. Then pro-
ful of coffee, with some sugar, into three ceed as directed in Cocoa Cream à la
pints of cold cream ; boil it for half an Française.
hour, let it stand ; beat up the yolks Corree, Créme of, (Liqueur).-Roast
of eight eggs, strain them through a and grind ball a pound of the best coffee,
sieve, then mix the whole together. Put and infuse it for a week in three quarts
it in a bain marie, to simmer over a slow of brandy; at the end of that time distil
fire, keeping it constantly stirring. it in the bain marie, but be careful not
Coffee (White) Cream.'- Buil for to have too much heat, as in that case
a quarter of an hour a litre of good milk the coffee is apt to rise, and by that
with two ounces of roasted coffee, the means spoil the liqueur. Dissolve three
same quantity o: raw coffee bruised, and pounds and a hall of sugar in the same
a snjall piece of lemon peel; alter baving quantity of water; mix it with the li-
strained the whole through a sieve, add queur, and then strain it.
to it ball a pound of powdered sugar, the Coffee, Small Custards ofi-Mea-
yolks of six, and the whites of three eggs, sure fifteen of your moulds full of cream,
beaten together with a spoonful of cream. and buil it; and having, in the mean
Then place the cream upon a dish, over time, lightly roasted three ounces of
a stewpan full of boiling water; when it coflee, throw it into the boiling cream;
is set, 'ice it over with sugar, and pass a cover it close, and let it infuse for å
salamander over it; leave it to cool be- quarter of an hour; then pass it through
fore it is served.
a napkin, and proceed as directed. (See
Coffee (White) Cream.'-Infuse two Small Custards.)
ounces of roasted coffee in a gill of boiling Coffee Eggs.-Make some good strong
cream for half an hour; then strain the coffee ; let it rest to clear as usual, and


COF
( 181 )
COF
sweeten it with sugar according to dis- | whites of nine eggs, and having strained
cretion ; beat up six yolks of eggs, with the cream from the coffee, mix it with
about four cups of coffee, and sift it; them, add half a pound of powder sugar,
pour this into little moulds in the forin and put it over a gentle fire till it begins
of eggs, or of any other, (do not fill them to thicken; then ice it in the usual way.
caite), and bake in a mild oven, or a COFFEE au Jaune d'Euf.*-Put into
Dutch one, or with a brazing-pan; cover a basin the yolk of an egg, and some
between two fires. They are made after sugar; then gently pour upon them one
this manner, in the shape of any fruits cup of coffee, carefully beat them to-
or birds, if you have proper moulds, gether that they may be well mixed;
either of copper or china, &c.
add to them one cup of water; then put
COFFEE Fanchonnettes. *. Roast a the whole into a bain-marie to warm,
quarter of a pound of coffee, and infusekeeping it constantly stirring with a
for a quarter of an hour in three glasses spoon to prevent its curdling; when it
of milk; cover it quite close; pass it is warm, serve it out in cups. You may
through' a napkin, and then add it to add to it if you please a teaspoonful of
the other ingredients, and proceed as orange flower water.
directed. (See Fanchonnettes).
COFFEE Jelly.*-Roast a quarter of a
To flavour these with chocolate, grate pound of the best coffee, and having made
a quarter of a pound, and mix with the an infusion of it, strain, and add to it two
other ingredients, instead of the coffee ; glasses of white brandy, and some lemon
in this latter, two ounces of sugar must juice, and finish the jelly in the usual
be omitted.
way. (See Currant Jelly framboisée.)
COFFEE au Fromage.-The mode of in. COFFEE Jelly.*-Roast a quarter of a
fasing coffee for creams is by throwing pound of coffee over a moderate fire to
your coffee in to the whole of your cream; | a fine yellow; take it from the fire, set
but in making coffee au fromage, only aside the eighth part of it, and throw the
use one half of the cream for the infusion, rest into three glasses of nearly boiling
which, when cold, mix with the other water; cover it close, and let it cool. In
hall. Beat the whole on ice, add isin- the meantime, boil balf a glass of water,
glexe, and then fill the mould, &c. &c. and pour it over the small portion of cof-
Corres Fromage Bavarois, of. fore, (which should be ground), adding a
Having roasted a quarter of a pound of little isinglass; when perfectly clear,
cotlee, put it into two glasses of boiling po'ır it to the other infusion, having pre-
milk, cover the infusion, and when about viously strained it through a silk sieve;
lukewarm, pass it through a napkin ; filter the whole, and mix it with three
then mix with it ball a pound of powder quarters of a pound of clarified sugar,
sugar, and six drachms of isinglass, and and an ounce of isinglass, and half a glass
when they are perfectly incorporated, of kirschwasser. Finish with ice, as
strain it again. Put your preparation usual,
into the vessel with ice, and as soon as it COFFEE Milk.-Boil a desert spoonful
begins to take, mix with it a plate of of ground coffee in nearly a pint of milk,
whipped cream, and finish in the same a quarter of an hour; then put into it a
manner as all other Fromages Bavarois. shaving or two of isinglass, and clear it;
COFFEE Frothed or Whipped. -Take let it boil a few minutes, and set it on
a quarter of a pound of ground coffee, the side of the fire to grow fine.
make a very strong infusion with it, and COFFEE Parfait Amour. – For four
pass his through a straining bng; having bottles of brandy, take one pound of
dissolved three quarters of a pound of coffee in powder; a little salt, two cloves,
powder sugar in a pint of double cream, a little cinnamon; then mix all together
and the yolks of six eggs, , put in the cof- for twelve hours before you distil it; two
fee, of which there should be no more pounds of sugar, two bottles and half a
than three cups, and whip it as directed pint of water, clarified with whites of
for frothed cream.
eggs, filtered through the paper.
COFFEE Ice Cream.- Make three COFFEE Paste.-To balt an ounce of
disbes of strong coffee; pour it off very gum dragon, dissolved in a glass of water,
clear, to mix with three half pints of put an ounce of coffee powder; sift it in
cream, or the same proportion for more å fine lawn sieve, mix it in a mortar,
or less, and three quarters of a pound of with as much sugar-powder as is neces.
lugar; boil a moment together, and sary to give it a proper consietence, and
when cold, ice it.
finish as all other pastes.
COFFEE Ice à l Italienne.--Infuse a COFFEE Pastils.- Take half a pound
quarter of a pound of masted coffee in a of pounded loaf sugar, have about the
pint of double cream, boiling hot, for two quantity of two cups of coffee made with
hours, closely covered; half whip the l water, which put to your sugar, and mix
R


COF
( 192 )
COF
well till you see it makes a royal paste, a | eggs; boil it abont half an hour, stirring
little thickish, that you may take it upon continually, for fear it should catch at
a knife; then take half a sheet of paper, bottom; put it into the paste, and whites
and cover it with little round and fat of eggs beat up and frothed upon it;
drops, which we call pastils, of the size without top-crust.
of a farthing; place it in the stove with a COFFEE Wafers.-To a common table-
slow fire till it is quite dry, and take it spoonful of ground coffee, put a quarter
off from the paper.
of a pound of sugar powder, and a quár.
You may make them another way, viz. ter of a pound of fine flour; mix them
with ground coffee, which you siſt very well together, with as much good cream,
fine through a cieve, then adding a little as will make the paste or batter pour out
water, to bring it to the proper degree pretty thick from the spoon ; the paste
of liquidity, the same as the above. being prepared, warm the wafer iron
Coffee (to Roast).* -Coffee should on both sides, and rub it over with some
never be roasted but at the precise time butter, tied in a linen bag, or å bit of
of its being used, and then it should be virgin wax; pour & spoonful of the bat-
watched with the greatest care, and made ter, and bake over a smart fire, turning
of a gold colour rather than a brown one; the iron once or twice, until the wafer is
above all, take care not to burn it, for a done on both sides of a fine brown
very few grains burnt will be sufficient colour; if you would have them twisted,
to communicate a bitter and rancid taste put them upon a mould, ready at hand
to several pounds of coffee. It is the for that purpose; put it up directly, as
best way to roast it in a roaster, (over a you take it out, and press it to the shape
charcoal fire), which turns with the hand, of whatever form you please, and so con-
as by that means it is not forgot, which tinue; always keep them in a warm
often is the case when on & spit before place.
the fire.
COFFEE (whipped).-Upon three half
COFFEE Sugar.*—Put a cup of strong pints of cream, put two cups of strong
coffee into a preserving-pan, and add to coffee cleared ; add four yolks of new-laid
it a sufficient quantity of powder sugar eggs beat up, half a pound of sugar, and
to make it thick, put it on a moderate about as much more cream.
fire, stirring it constantly; the moment COFFEE à l'eau, Cream au bain marie.*
it begins to bubble, take it off, and add -Infuse a quarter of a pound of ground
two spoonsful of powder sugar; stir it coffee in a glass of boiling water, let it
with a silver spoon, scraping the sugar stand, and when the coffee is settled,
from the sides of the pan. As it cools it pour off the liquor into a preserving pan,
will thicken and become darker; dry it in which is a quarter of a pound of sugar
in a stove, and then pass it through a fine boiled to caramel; cover this closely,
Bieve.
and dissolve the sugar over hot ashes.
COFFEE (Syrup).* -Take two pounds Then pour the coffee into five glasses of
of ground coffee, infuse one of the pounds hot milk; mix them with the yolks of ten
of cotlee in two pints of water, then let eggs and one whole, six ounces of powder
it stand to settle, when clear, pour it off; sugar, and a grain of salt. Strain the
then with this liquor infuse the other cream, and finish in the usual way. See
pound of coffee; boil half a pound of Cream au bain marie.
sugar to caramel height, colour it a deep COFFEE d l'eau, Cream à la Fran-
red; then put it into the coffee to dir-çaise.*-Infuse a quarter of a pound of
solve; then pour it into a pipkin with Kround coffee in a glass of boiling water,
another hall pound of sugar; carefully when the coffee is precipitated, pour it
cluse the lid of the pipkin, and let it sim- off clear; boil a quarter of a pound of
mer for eight or nine hours; then strain sugar to caramel, pour the coffee into it,
it, and when cold, put it into bottles, cork and then put it on hot ashes, that the
them hermetically, and keep them in a sugar may dissolve gently, and when it
cool place.
is perfectly melted, stir in gradually the
When it is wanted for use, put some of yolks of eight egge, four glasses of boiling
the syrup into a cup, adding warm water milk, and six ounces of sugar; after
according to the strength you wish to which put it on a moderate fire, stirring
drink your coffee.
with a wooden spoon; when it begins to
The syrup of coffee is most useful in simmer, pass it through a fine sieve, and
travelling, when there is not time or let it stand till lukewarm; then mix in
conveniences for making coffee in the six drachms of clarified isinglass, and
usual manner.
finish as Cream à la Francaise.
COFFEE Tart.-Mix a little flour and COFFEE à l'eau, whipped Cream.
cream, with one or two cups of good Infuse two ounces of fresh ground coffee
clear coffee, a bit of sugar, and three l in hall a glass of water; and when the


COL
( 183 )
COL
infusion is drawn off clear, put it to two them lightly; drain and sprinke thes
ounces of sugar boiled to caramel; place with sogar; zlaze and serve them.
it over hot ashes, and when the sogar is Fresh fruits may be used also, first
dissolved, let it cool; then mix it, and stewing the frait.
four ounces of powder sugar, with the COLLOPS à la Russe. * Break four
whipped cream.' See that article. eggs into a stewpan, and mis with theca
Coffee à l'eau, Fromage Bavarois. two spoonsſal of four, then balf a glass of
-Put a quarter of a pound of ground col- good cream, a spoonful of warm batter,
fee gradually into two glasses of boiling and a grain of alt; when these are well
water; give it one boil, and when the mixed together, pour some of it into a
froth is gone, put in a small piece of large frying pan, and fry it of a light
isinglass ; let it stand a little while, colour on both sides; then take it out,
and then pour it off clear. Add to this and fry more in the same way, like pan.
liquid hali a pound of powder sugar, and cakes, until you bave a dozen very thin,
six drachms of isinglass; proceed after cut each in hall, and trim them into ob-
this in the usual way.
long pieces all the same size: lay on
COLLOPS.-Cut some veal cutlets; each some quenelle, minced fowl or game,
fry them a good brown, but not too as if for croquettes; prap the fried better
much; take some good gravy, thicken round it, wetting the edges, that they
it with a little flour, boil it a few minutes; may adhere property, with a little of the
add cayenne, catsup, truffles, morels, batter, having reserved some for the pare
salt, mushrooms pickled, grated lemon- pose ; then have ready beaten, six ens
peel; simmer this up, just heat the col. and a little salt, mask them with bread-
lops through, add what gravy came from crumbs, fry them of a good colour, and
them, but do not let them boil, or they serve them quickly.
will be hard; add forcemeat balls, bard COLLAPS. Scotch. - Cut real catlets
yolks of eggs; lay round little slices of (taken from the fillet) into small thin
bacon, notched and toasted, and sliced pieces, and fry them in a little boiling
lemon.
lard till of a light brown colour. Drain
COLLOPs à la Béchamelle.-Soak a slice them dry, put them into a stewpan, add
of bam, with a bit of butter, chopped cullis, stewed mushrooms, sorne blanched
parsley, shalots, and half a bay leaf; sim- truffles, morels, pieces of artichoke boto
mer these on a slow fire, about a quarter toms, some slices of throat sweetbreads,
of an hour; then add a spoonful of good and egg balls.
Let them simmer over a
cullis, as much cream, and a little four slow fire till tender, season to the palate,
and pepper; reduce the liquor till quite and serve them with rasbers of broiled
thick, and strain it in a sieve; cut the bacon round them.
breasts of roasted poultry into small bits; COLOURING(for Jellies, Cakes, &c.)
put the meat into the sauce, with the - For a beautiful red, boil fifteen grains
yolk of one egx, and give them a few of cochineal in the finest powder, with a
hoilings together; cut also thin bits of drachm and a half of cream of tartar, ia
paste, to what form you please, put this balf a pint of water very slowly, ball an
ragoật between two pieces, pinch all hour. Add, in boiling, a bit of alum the
round to secure the sauce, and fry them size of a pea. Or use bee:-root sliced,
of a fine brown colour,
and some liquor poured over.
COLLops de la Parisienne.-Roll out For white, use almonds finely powdered
about a pound of brioche paste very thin, with a little drop of water; or use
and lay on it at intervals, beginning at cream.
two inches from the edge, small portions For yello, yolks of eggs, or a bit
of minced fowl or game, moisten the paste of saffron steeped in the liquor, and
round each portion lightly, turn the plain squeezed.
part over, and with a round paste cutter, For green, pound spinach-leaves, or
cut out the collops, taking care that the beet-leaves, express the juice, and boil
minced meat is in the centre of each. in a teacupful in a saucepan of water, to
Leave them for two hours on a well. take off the rawness.
foured tin, fry them in a warm pan, COLTSFOOT (Syrup of): -Take of
and when of the proper colour, drain coltsfoot six ounces, maidenhair two
them on a napkin, and serve them. ounces, hyssop one ounce, liquorice-root
COLLOPS of Preserves. * -- Roll out one ounce; boil them in two quarts of
some puff-paste very thin, wet it, and spring water till one-fourth is consumed ;
lay on it at intervals whatever preserves then strain it, and put to the liquor two
you think proper, roll your paste over, pounds of fine powder-sugar; clarify it
press the ends together, and lay them on with the whites of eggs, and boil it till it
å tin; just before they are wanted, fry is nearly as thick as honey.
R2


COR
( 184 )
COU
CONSERVES, Dried.--For all sorts of the tossing-pan over the fire, and let
conserves, the sugar should be prepared them warm; when they are warm throw
to the ninth degree, according to the in about half a glass of vinegar, stir then
quantity wanted; they are all made well till they are dry; have clarified
much after the same manner, the only sugar, which boil in another pan; then
difference being in the quantity of fruits when the corianders are dry, add a little
proposed. Conserves are made with all gum to them, and do the same again till
sorts of sweetmeat marmalade, siſted in they are dry, and continue so doing till
a sieve, and soaked pretty dry over a you see the corianders are covered to
slow fire; use about half a poond of the the size you want to have them ; when
sugar thus prepared, to a quarter of a that is done, take the corianders out
pound of sweetmeat marmalade; take from the pan, wash them well, and put
the sugar off the fire to work them well them in again, and stir them well till
together; warm the whole for a moment, they are all warm; then take your clari-
and pour it into paper cases made for fied sugar, which you have previously
the purpose ; when it is cool it may be boiled to the first degree; when this is
cut into cakes of what size you please. done, put it in an instrument of copper,
CONSERVE of Four Fruits.* - Take made on purpose for the operation, and
strawberries, currants, cherries, and at the bottom of which there is a little
raspberries, of each a quarter of a pound, hole: hang it up by a packthread string,
and three pounds of sugar. Bruise your that the sugar may fall from about a yard
fruit, and having strained off the juice, height into the pan where the corianders
put it in a saucepan over a gentle fire, are; while the sugar falls into your pan
stirring it till reduced to half. Dissolve keep stirring well your dragées till you
the sugar, skim, and boil it to cassé; see they are well pearled over, or rough
take it from the fire while you put in the and grainy; when they are sufficiently
juice, then put it on again, and give it so, take them out, and place them in the
one sboil, take it off, and keep stirring stove to finish drying.
till the sugar bubbles, when the con CORIANDER Ices.-Bruise an ounce of
serve may be poured into moulds. coriander seed, infuse them about an
CONSERVES, Hard in Moulds.*_These hourin a pint of warm water, with ball a
are made in ihe same manner as other pound of sugar, and sift through a pap-
conserves, except that they are com- | kin; then finish like other ices.
posed of sugar, and distilled aromatic CORIANDER Sugared.* - These seeds
water; and may be coloured like pas are supared in the same manner as
tils.
sugared almonds.
CONSOMME.*_ Take eight or ten CORIANDER Water. -Having cleared
pounds of beef-steaks, eight old hens, your coriander seeds from the husks, put
iwo young ones, and four knuckles of a handful into a quart of water, with a
veal; put these into a large pot, and fill quarter of a pound of sugar, and set it
it with strong broth ; skim it well, cool. by to infuse for two or three hours; then
ing it three or four times to make the pour the liquor out of one pot into ano-
scum rise, after which let it boil gently; ther; strain it, and keep it for use.
put into the pot carrots, turnips, onions, COUGLAUFFLE German.'-Take
and three cloves. When your meat is three pounds of flour, an ounce and a
sufliciently done, pass the liquor through half of yeast, an ounce of fine salt, a
a fine napkin or silk sieve, that it may quarter of a pound of sugar, twelve egge,
be very clear. No salt need be put in the yolks of twelve more, two pounds of
if strong broth be used.
fresh butter, three glasses of milk, and a
CONSOMME of Game.*- Is made in the quarter of a pound of sweet almonds.
same inanner as with poultry, substituto Proceed with these materials in the fol-
ing the backs, &c. of partridges or other lowing manner :-put the butter (having
game for the trimmings of fowls.
slightly warmed half a pound of it,) into
Consomme of Poultry.* -Lay a few a glazed pan, and with a large wooden
slices of ham and veal at the bottom of a spoon work it up for six or seven mi-
stewpan, and on them the trimmings of nutes; then put in two whole eggs, and
poultry, cover them with consommé, and stir it two minutes; then add three
let it stand over a slow fire till the meat yolks, and stir again two minutes ; in this
is quite warmed through; then add more manner put in the whole number of eggs
consommé, mushrooms, parsley and scal- and yolks; which will produce a kind of
lions, and then let the whole continue to smooth cream. Then by degrees mix in
boil till done. Strain it through a silk two pounds of the four, dissolve the
sieve, and set it by for use.
yeast in a glass of warm milk, strain it
CORIANDER Dragées. - Take any ihrough a napkin, stir this in well, with
quantity of coriander seeds, put them in another half pound of four ; make a


COU
( 185 )
COW
hollow in the paste, in which put the in the place of which put a bit of butter
salt and sugar in powder;
afterwards worked up with a little salt, and serve
pour on it a glass of hot milk, and mix them.
the whole together with the remainder COURT BOUILLON.*-Cut a proper
of the flour; continue to work it up quantity of carrots, onions, celery, and
for some minutes after the whole in- turnips, and put them into a saucepan
Eredients are put in, adding a small with butter, parsley, garlic; thyme,
quantity of warm milk, which will render basil, salt, 'a mignonette and cloves;
it smooth. Have a mould ready, butter sweat them over a gentle fire; add white
it, and lay the sweet almonds, each cut wine vinegar or verjuice; boil, and then
in hall over the bottom of the mould, in strain it, and serve it with whatever you
forms, on which pour the paste care may require it for. It is generally used
fully, and in small quantities, so as not for fish.
to derange the almonds. Place your COURT BOUILLON for all sorts of Fresh
mould in a warm, but not a hot place, Water Fish. - Put some water into a
that the cake may rise properly; and lish-kettle, with a quart of white wine, a
when that operation has taken place, put slice of butter, salt, pepper, a large
it into a moderate oven, which should be bunch of parsley and young onions, a
kept closed; in an hour's time look at clove of garlic, thyme, bay-leaves, and
the Couglauffle, and if it be flexible, and basil all tied together, some sliced onions
of a light colour, let it remain thirty or and some carrots; boil the fish in this
forty minutes longer ; but if it be firm court bouillon, (which will serve for
and red it is sufficiently done; when several times) and do not scale it; when
taken from the mould, put it into the oven the fish will admit of it, take care to boil
again for a few minutes.
it wrapped in a napkin, which makes it
COUGLAUFFLES Small.* - To make a more easy to take out without danger of
dozen small couglauffles, take three quar- breaking.
ters of a pound of Hour, three drachms COW-HEEL Boiled.-Boil a cow-heel
of yeast, two of salt, two whole eggs, very gently in a large saucepan of soft
three yolks, two ounces of sugar, a little water, with nearly a qnart of milk, some
cream, and half a pound of butter. The salt, and four or five large onions ; when
preparation is made the same as the very tender the cow-heel will be done
German Coug lauffle. When the paste enough. Serve with the onions.
is made, divide it into twelve equal parts; Cow-Heel Soup. Take six pounds of
butter a dozen small biscuit moulds, and mutton, five pounds of beef, and four of
fill each with your preparation, and let veal, the coarsest pieces will do; .cut
them stand: when risen so as to fill the them across with a knife; put them into
moulds, put them into a brisk oven, and a pot with an old fowl beat to pieces, and
take them out as soon as they are of a the knuckle part of a ham: let these
light colonr.
stew, without any liquor, over a very
COUQUES. -Put into a saucepan the slow fire, but take care it does not burn
yolks of sixteen egge, the rinds of two to the pot; when it begins to stick to
lemons, half an ounce of salt,
and two the bottom, stir it about, and then put
ounces of sugar; on these pour a pint of in some good beef broth that has been
boiling cream, stirring it quick ; set it well skimmed from the fat; put in
on the fire, but do not let it boil, strain it some turnips, carrots and celery, cut
through a bolting, and then let it cool; small, a bunch of sweet herbs and a bay.
take two pounds of flour, and make a leaf, add some clear broth, and let
quarter of it into leaven with ball an it stew about an hour; while this is
ounce of yeast and a little warm water, doing, take a cow-heel, split it, and set
keep it rather moist, and put it into á it on to boil in some of the same broth ;
warm place to rise : in the meantime, when it is very tender, take it off, and
make the remainder of the flour into a set on a stewpan with some crusts of
paste, with the cream and a quarter of a bread, and some more broth; let them
pound of butter, knead it up five or six soak for eight or ten minutes ; when the
times; then put in the leaven, and knead soup is stewed enough, lay the crust in
it again twice ; tie it up in a floured a tureen, the two halves of the cow-heel
cloth, and set it in a warm place. In upon them, and then pour on the soup,
about two hours take it out, and cut the which will be very rich and good.
paste in pieces the size of an egg, form COW'S UDDER, and Verjuice Sauce.
them to that shape, and lay them on a -Cut the udder in pieces, and put it into
baking tin, and leave them for half an a stewpan, with chopped parsley, chib-
hour to rise, then dorez and bake them bul, mushrooms, a clove of garlic, and
in a hot oven; when done, open each on butter; let it catch; then add a glass of
one side, take out a little of the crumb, I white wine, broth, pepper and salt;
R3


CRA
( 186 )
CRA
simmer it to a thick sauce ; then make ounces of flour, and eight ounces of su-
a liaison with the yolks of two eggs and gar; melt four ounces of butter in two
broth; when ready add a spoonful of ver-spoonsful of raisin wine; then, with four
juice, or lemon.
eggs beaten and strained, make it into
COWSLIP Pudding. Get the flowers a paste ; add carraways, roll it out as thin
of a peck of cowslips, cut, and pound as paper, cut with the top of a glass,
them small, with half a pound of Na- wash with the white of an egg, and dust
ples biscuits grated, and three pints of sugar over.
cream. Boil them a little, then take CRABS.-If fresh, the joints of the
them off the fire, and beat up sixteen legs will be stift, and the inside has an
eggs with a little cream and rose-water. agreeable smell. When light, they are
Sweeten to your palate. Mix it all well watery; therefore, always choose the
together ; butter a dish, and
pour it in. heaviest. They are stale when the eyes
Bake it, and when done throw fine sugar look dead.
uver, and serve it up.
CRAB, to Boil.*-Choose your crab of
Note.- New milk will do when you the middling size, put it into boiling
cannot get cream.
water with salt in it, keep it boiling for
Cowslip Wme.*-One gallon of water, about three quarters of an hour; wben
three pounds of lump-sugar, one Seville done, wipe the shell quite clean, and
orange, and one lemon to every gallon of rub it over with a little butter. Before
cowslip pips. First boil the sugar and they are sent to table, the large claws
water an hour, skim it clear, and when should be broken off, and the shell
boiling, pour it out, and let it stand till cracked carefully, the tail cut down the
nearly cold; then put it into the barrel, middle, and body sent up whole.
upon the pips, and about a teacupful CHABS, browned, and served in the Shell.
of yeast to eight gallons of wine. Peel -Leave the great shell whole, mince all
half the number of oranges and lemons, the fish, shred some parsley, mushrooms
squeeze the juice into the cask, cut the or truffles, a little young onion ; fry these;
remainder into slices, which add with put in tbe minced crab, with the inside
the peels. When the fermentation bruised, some pepper, salt, and grated
ceases, or has lasted a sufficient time, lemon-peel; stir this about, shake on
put to the whole a little brandy.
come flour, and add a little lemon-juice,
CRACKNELS.-Mix a quart of flour, with some good gravy; let this simmer
half a nutmeg grated, the yolks of four up; fill the shell or shells; strew over
eggs beaten, with four spoonsful of rose bread-crumbs ; brown them in a Dutch
water, into a stiff paste, with cold water; oven, or with a salamander.
then rub in a pound of butter, and make CRABS, Buttered.-Pick out the fish,
into a cracknel shape ; put them into a bruise the inside, beat it in a little gravy,
kettle of boiling water, and boil them till with a little wine, some pepper, salt,
they swim; then take them out, and put nutmeg, a few bread-crumbs, a piece of
them into cold water; when hardened, butter, with a very little flour, some
lay them out to dry, and bake them on vinegar or lemon juice.
tin plates.
Crab, Farced.--Boil a crab, take the
CRACKNELS(Small Soft)•:-Blanch half meat out of the shell, and mince the
a pound of sweet almonds, and pound claws with a fresh eel; season it with
them to a fine paste, adding to them by salt, cloves, mace, and sweet berbs,
degrees six eggs; when thoroughly sbred small; mix them with the yolks of
pounded, pour on them a pound of pow. eggs; add grapes, goose berries, or bar-
der sugar, the same of butter, and the berries, and boiled artichokes cut in
rinds
of two lemons grated ; beat up dice, if in season, or asparagus boiled;
these ingredients in the mortar: put a come almond paste, the meat of the body
pound of flour on a siab, and having of the crab, and some bread grated;
poured the almond paste on it, kneau fill the shells with this compound, and
them together until they are well incor- also make some of it into balls, put them
porated; roll it out, and cut the crack- | into a dish with white wine and butter,
nels into such forms as you may think and bake them in a gentle oven; when
proper, rub them with yolk of egg, and they are baked, put them into another
strew over them powder sugar or cinna- dish, and serve them with beaten butter,
mon: then lay them on a buttered-tin, large mace, scalded grapes, gooseberries,
and bake them in a moderate oven, tak: or barberries, slices of orange or lemon,
ing great care that they do not burn, and the yolks of raw eggs dissolved in
When done, put them into glasses, and claret or white wine, and beat up with
if preserved in a dry place they are the thick butter; pour this on the fish, gar-
better for keeping.
nish with slices of lemon, stick the balls
CRACE-NUTS. Mix together eight of farced meat with pistachios, sliced al-


CRA
( 187 )
CRA
monds, pine-apple seeds, or some pretty set the whole on the fire, but do not let
cats in paste.
it boil. When quite done, pour it
CRAB Pie.-Take half a dozen crabs, into the tureen on some previously
boil them, and take the meat out of the soaked bread, and put the tails which
shells, season it with salt and nutmeg, were reserved, on the soup, and serve it
then soak the meat taken out of the hot.
bodies with claret wine, cinnamon, some CRAY-FISH, Broiled.* -The fish being
ginger, butter, and juice of orange; make boiled, take them out of their shells, and
your pie, lay some butter in the bottom, soak them for a quarter of an hour in
lay in the meat with artichoke-bottoms, white wine, with pepper, salt, and shred
the yolks of three or four hard eggs, parsley; soak also in the same way, an
chopped small; asparagus, large mace, equal number of fish roes: tie these, al.
barberries, grapes, dates, slices of orange ternately, on skewers, cip them in egg,
and butter. When it is baked, liquor it bread then lightly, and broil thein of
with some of the meat out of the bodies a nice colour.
of tbe crabs, mingled with cream or CRAY-Fish Butter (Sauce of).*-Boil
drawn butter.
your cray-fish in water, with vinegar,
CRANBERRIES (different ways of parsley, salt, and pepper; take the meat
dressing). --- For pies and puddings, with from the shells dry and pound it well
& good deal of sugar.
with butter, set the whole on a gentle
Stewed in a jar, with the same; this fire for a quarter of an hour, and pass it
way they eat well with bread, and are through a sieve into a basin of cold water
very wholesome. Thus done, pressed, and let it congeal. The shells must
and strained, the juice makes a fine drink likewise be pounded, and mix them with
for people in fevers.
the rest; if they do not make it sufficiently
CÁANBERRYJelly.--Make a very strong red, add a little orcanette root.
isinglass jelly. When cold, mix it with CRAY-FISH à la Calonne. *-Take the
a double quantity of cranberry-juice number of cray-fish you may want, as
pressed, as directed in The different fresh as possible; split each in half, and
scays of dressing Cranberries; sweeten il, put them into a stewpan with white
and boilit up; tben strain it into a sbape. wine, a little oil, a sliced lemon, salt and
The sugar must be good lump, or the pepper, let them stew in this till done;
jelly will not be clear.
then dish them; add to the liquor some
CRANBERRY and Rice Jelly.-Boil and blond, reduce, and strain it, and pour it
press the fruit, strain the juice, and, by over your cray-fish.
degrees, mix into it as much ground rice CRAY-FISH Cheese.*-Having washed
as will, 'when boiled, thicken to a jelly; and boiled the fish, as usual, take off the
boil it gently, stirring it, and sweeten to small claws and tails, and set them aside.
your taste. Put it in a basin or form, Chop up the meat that remains in the
and serve to eat with milk or cream. shells with some other fish, artichoke-
CRANBERRY Tart-This tart is made bottoms, sweet berbs, and butter; mix
like all other fruit tarts; the best cran- them well, and put it in a dish in the
berries should be used and well washed; | form of a small cheese, round which lay
a quarter of a pound of sugar is the pro- the tails ; cover it with bread-crumbs,
per quantity for a quart of cranberries; and colour it in the oven for fiteen
to this must be added the juice of balf a minutes.
lemon. Serve it cold.
CRAY-PISA Crean.-Boil a pint of cream
CRAY-FISH, Bisque of:--Take about and some fine sugar; reduce it to about
fifty or sixty cray-fish, stew them in a ball; pound the carcasses of eight or
little water, with carrots, onions, par- more cray-fish ; put them to this cream,
sley, thyme, bay-leaves, salt, and pep: with a fowl's' gizzard, and boil for
per, for about an hour, then drain, and about a quarter of an hour; then strain it
take them out of their shells; and having several times, and bake it between two
laid aside thirty of the tails whole, pound slow fires.
the remainder of the meat with the CRAY-FISH (Cullis of).* _Wash and
breasts of two roast fowls, the crumbs of boil about thirty cray.fish in plain water,
two French rolls, previously soaked in then take off the shells, and pound them
rich broth, and the yolks of three bard well with the meat of the fish, and a
egns. Boil the shells in a little broth, dozen almonds. Cut a pound and a half
and with the liquor, dilute the pounded of fillet of veal, and some ham into
meat, and rub the whole through a silk slices, and put them into a saucepan
sieve. Boil a pint and a half of cream, with an onion, carrots, and parsnips ;
keep it stirring, and pour on the soup; do them until they are about the con-
season it, and add the coral of a lobster sistence of veal gravy; then add a little
pounded, and mixed with a little broth; four and melted bacon; put them on


CRA
( 189 )
CRE
again, and keep them stirring; moisten spit, and roast them before a gentle fire;
the whole with good stock, and add baste them with their own dripping os
salt, pepper, cloves, basil, parsley, boiling wine.
scallions, champignons, truffles, and CRAY-FISH, Salad of.*-Boil cray-fish
crusts of bread ; simmerit, take out the as usual, take them from the shells, put
veal, put to it the pounded cray-fish, and them into a salad-bowl with anchovies,
then strain it.
artichoke-bottoms, and seasoned like
To make this cullis maigre, substitute other salads.
butter for the bacon, and moisten it with CRAY-PISH Soup. - Put some eels,
fish broth.
founders, &c. into cold water, set them
CRAY-FISH (Cullis of, au gras).* . on the fire, and when near boiling, skim,
Take about thirty cray-fish of a moderate and add to it onions, carrots, parsley,
size, and after several times washing and whole pepper. Take about fifty
them, boil them in water; then pick cray-fish, and having taken them frora
them and put the shells aside, pound their shells, put them into the fish-broth,
them and twelve sweet almonds and the also the small claws and tails, finely
cray-fish well in a mortar; then take a pounded ; let them boil for an hour, then
fillet of veal and a piece of ham, cut strain it off; add some crusts of bread,
them into slices with an onion, and add and the spawn of a lobster pounded.
some slices of carrots and parsnips; when CRAY-FI8H Soup.-Boil' six whitings,
the whole has taken colour, add some and a large eel, with as much water as
melted bacon and a little flour; let it sim- will just cover them; skim them clean,
mer, stirring it well; then moisten the and put in whole pepper, mace, ginger,
whole with some good stock or broth. parsley, an onion, a little thyme, and
Add salt, pepper, cloves, basil, parsley, three cloves; boil them to a mash.' Pick
young onions, mushrooms, truffles, crusts fifty cray-fish, pound the shells, and a
of bread, and let it simmer; then take small roll, but first boil them with a
out the veal, dilute the contents of the little water, vinegar, salt, and herbs;
mortar with the juice, and strain the put this liquor over the shells, on a sieve;
whole through a sieve.
then pour the other soup clear from the
CRAY-FISH (Cullis of, au maigre).-In- sediment; chop a lobster, and add this
stead of melted bacon, substitute butter; to it, with a quart of good beef gravy;
let whatever you make it of be only half and also the tails of the cray-fish, and
browned, and moisten it with good fish some flour and butter, and season ac-
liquor ; but, of course, a cullis au maigre cording to your taste.
can never equal the excellence of a cuilis CREAM, à l'Anglaise.*-Take two
yolks of eggs, a quarter of a pound of
CRAY-FISH, Potted. – Having boiled powder-sugar, two ounces of candied
the fish in salt and water, and picked out orange and lemon-peel, five ounces of
all the meat, sprinkle them with spice, blanched pistachio nuts, beat these all
pepper, and salt, and then pound it up in a mortar ; add to them a pint of
to a fine paste, adding a little butter; good milk, and boil them over a gentle
put it into pots, and cover them with fire, stirring it frequently to prevent ita
clarified butter.
burning. When done, add five or six
Crab is potted in the same way. drops of orange-flower water, pour the
CRAY.FISH à la Provençale. -Boi? whole on a dish, and set it over the fire
your fish in equal quantities of wine and till the edges are browa; sprinkle sugar
water, with salt, lemon, sweet herbs; over, and salamander it.
shell them, remove the small claws, and CREAM, au Bain-marie.* - Mix up
simmer them for half an hour in whatever whatever' ingredient of which the cream
sauce you please. Serve them with the is to be made, with eggs and sugar; for
sauce poured over, and around them. the proportions, see the respective ar-
CRAY-FI8H, au Restaurant Glacé.* tieles; strain them through a fine sieve,
Boil your fish in good broth, with two and pour the preparation into a mould
slices of veal, cut in dice; and when lightly buttered within side. Put this
done, put them in your dish ; add to the mould into a large saucepan, with a suf-
liquor some veal or fowl gravy, and ficient quantity of boiling water to reach
reduce it to a jelly, which pour over the within an inch of the mould; place the
cray-fish, put them in a cool place, that saucepan on hot ashes, cover it, and
the jelly may set. Serve cold.
place hot coals on the lid; renew the fire
CRAY-FISH, Roasted.* -Put the fish | underneath occasionally, so as to keep
to soak in hot wine, but do not boil them; the water at the same temperature, that
when well drained, stuff thein with is, nearly, but never quite, boiling for
sweet herbs, butter, salt, pepper, and an hour and a half; then, if the cream is
basil ; fasten them with skewers on a properly set, which may be known by
au gras.


CRE
( 189 )
CRE
touching it with your finger, and observ: 1 eggs, which rub through a tammy, and
ing whether it may be easily detached repeat it a second time. Rub some small
from the mould, take it from the bain. moulds with clarified butter, and fill
marie and let it stand; when no more them with cream; have a large stew-
than lukewarm, turn it out on your dish. pan on the fire with a very little water at
It sometimes happens, unavoidably, the bottom, when it boils gently, put in
that bubbles arise on the surface of the your cream, and cover it close, with fire
cream; in such a case, boil a glass of laid upon the cover (if you think proper,
cream, and add to it, by degrees, three it may be put into one large mould). -
yolks of eggs; stir it constantly with a When done, take them out of the water,
wooden spoon; mix three ounces of fine wipe them, and turn them on a dish.
sagar with it, and continue stirring it CREAN Cake.*. Put a pound of flour upon
over the fire, till of a proper consistence, a pie-board; make a hole in the middle,
and on the point of boiling, then take it put in half a pint of clotted cream, and a
off and strain it. When the cream is little salt; mix the paste lightly, let it
ready for table, cover it completely with stand for half an hour, then add half a
the last made cream, which will bide its pound of butter; roll it out, five times,
defects.
the same as puff-paste, and form it into
CREAM Biscuits. — Break six eggs, small cakes; gild them with the yolk of
separate the yolks and whites, beat the egg, and bake in an oven.
former with six ounces of powder-sugar, CREAM Cakes.-Sitt some double-re-
and the same of flour; whisk the whites, fined sugar; beat the whites of seven or
and then mix them together; add to it eight eggs; shake in as many spoopsful
whipped cream, in proportion to the of the sugar; grate in the rind of a large
sugar and flour, stir it carefully, pour lemon ; drop the froth on a paper, laid
this into moulds or paper cases, and on tin, in lumps at a distance; siſt a
bake.
good deal of sugar over them; set them
CREAM Biscuits.* -Take six ounces in a moderate oven; the froth will rise ;
of flour, two of powder-sugar, a pound just colour them; you may put raspberry
and a half of cream, and the wbiies of jam, and stick two bottoms together;
twelve eggs; beat up the latter with the put them in a cool oven to dry.
sugar and flour; whip the cream, and CREAM Cakes.* -Put into a stewpan,
lay it on a sieve. When well drained, two glasses of cream, a quarter
of a pound
mix them together, and put the prepa: of butter, the rind of a lemon, cut smal,
ration into cases, and bake in the usual a quarter of a pound of powder-sugar,
way.
and a pinch of salt. Set it on the fire,
CREAM Biscuits.*_Put the yolks of and when it begins to boil, put it by the
three eggs into a pan with a quarter of a side of the stove; take out the lemon-
pound of powder-sugar, on which has peel, and add, by degrees, as much
been rasped the zeste of a small cedrat ; four as the liquid will bear; keep stir-
beat them up for about ten minutes, and ring it constantly, and place it on the
then whip the whites and mix them gra- fire again, for five minutes, then pour it
dually with the yolks, an ounce and a into a basin; add to it, one by one, as
half of dry siſted four, and four spoons- many eggs as will make the paste stick
fal of whipped cream. When these in to the fingers; put the parte on a slab,
gredients are well mixed and smooth, and make your cakes of a round form.
pour the paste into about a dozen small CREAM au Caramel.*-Put a pint of
cases, glaze the tops of them with sifted milk and half a pint of cream, with a bit
sogar; when that is melted, put the of cinnamon, some coriander-seeds, and
biscuits into a gentle oven, and bake the peel of a young lemon, into a sauce-
them for twenty, or five and twenty mi- pan, and boil them for a quarter of an
nutes.
hour; then take it off the fire; and
Caeam, Burnt.--Set on the fire in a boil a quarter of a pound of sugar with
stewpan two table-spoonsful of clarified half a glass of water, until it becomes of
sugar, leave it on till it begins to burn a nice dark colour; take it off the fire,
and get brown; then shake it ahout, and and mix with the cream; then put it on
put in an ounce of ratafia biscuit, a small the fire again, until the sugar and cream
piece of lemon-peel, sugar, and orange. are well mixed together; then place a
Rower; stir it together ; then put in a saucepan, with some hot water in it, over
pint of new milk, boiled; when it has het ashes; take a dish, in which you in-
rimmered by the side of the stove for tend serving, and pour into your cream,
twenty minutes, beat up four eggs, and then place it in the saucepan; put on the
thr yolks of two, in a stewpan , take the lid of the saucepan, with fire above, and
milk from the fire, and mix with it hall let it boil till the cream is set. Serve
a pint of good thick cream, then the hot.


CRE
( 190 )
CRE
CREAM au Caramel au Bain Marie.* | spoonblul of rose-water. Put there to.
-Boil half a ponnd of sugar to caramel;gether into a large pan; set it over a
pour a quarter of it into the bottom of a charcoal fire, but not too hot; let it stand
moulu which has been buttered, and which twenty-four hours, and when you take it
must be placed on hot ashes, to allow the off, loosen the edge of the cream round
sugar to extend over the bottom of the about with a knife; then take your board,
mould; dissolve the remainder of the lay the edges that are left beside the
caramel sugar with a glass of boiling board ; cut them into pieces, and put
water. When dissolved, mix it with five them into the dish first; then scrape
glasses of boiling milk, and afterwards sugar over them; take off the cream
with one whole egg, and ten yolks, a quar- with your board as clean from the milk
ter of a pound of sugar, and a grain of salt; as you can, and lay it in the dish, and
mix them together by degrees. Finish strew sugar over it.
your preparation according to the direc CREAN ( Clotted).-String four blades
tions. See Cream au Bain Marie. of mace on a thread; put them to a gill
CREAM au Caramel Anisé au Bain of new milk, and six spoonsful of rose-
Marie.*-Infuse a drachm of green, and water ; simmer a few minutes ; then by
the same of starred anise, in five glasses degrees stir this liquor, strained into the
of boiling milk; keep it covered; and in yolks of two new eggs, well beaten. Stir
the mean while boil six ounces of sugar, the whole into a quart of very good cream,
to caramel, which must then be dissoly- and set it over the fire ; stir it till bot,
ed in a glass of boiling water. When the in- but not boiling ; pour' it into a deep
fusion is nearly cold, pour it to the sugar, dish, and let it stand twenty-four hours.
and then mix both with ten yolks and Serve it in a cream dish, to eat with
one whole egg, a quarter of a pound of fruit. Some persons prefer it without
sugar, and a grain of salt. Stir it well, any flavour but that of cream; in which
and then proceed in the usual way. See case use a quart of new milk and the
Cream au Bain Marie.
cream, or do it like the Devonshire
CREAM à la Cardinale.* -Pound the scalded cream. When done enough, a
shells of thirty boiled cray-fish; put round mark will appear on the surface
them into some butter; mix them well of the cream, the size of the bottom of
together, till the whole is a fine red the pan it is done in, which in the coun-
colour ; tben pour on it a pint of boiling try they call the ring; and when that is
cream or milk (with a little sugar in it); seen, remove the pan from the fire.
boil them together for a quarter of an CREAM Codling.–Pare and core twenty
hour; pass it three times through a codlings; beat them in a mortar, with a
sieve; put to it the gizzards of two pint of cream ; strain it into a dish; and
chickens; boil it for five minutes, to put sugar, bread crumbs, and a glass of
set it.
wine to it. Stir it well.
CREAM au Chapelet.-Boil a pint of CREAM (Cold). -Take a pint of rbenish
cream, to reduce it to balf, with lemon- wine, and a good deal of fine sugar; beat
peel, cinnamon, coriander-seed, sugar, fine a quart of good cream, and a lemon
and the skin of a fowl's gizzard, chopped cut round, a little nutmeg and cinnamon,
strain it; prepare a border for the dish, and a sprig of rosemary, pour them all
with sogie pounded chocolate, a spoonful together; let them stand a while ; and
of gum-dragon, melted thick, and sifted beat them up with a rod till they rise ;
through a cloth; put fine sugar to it take it off with a spoon as it rises : lay
until it becomes a hard paste; roll bits it in a pot or glass, and then serve.
of it into balls ; put them to dry, and CREAM du Commissaire.*_Bone, and
garnish the dish round with them. The pound the meat of a roasted partridge,
cream must be finished to your own inoistening it with a little consommé or
taste; the balls are joined together with veal gravy: then mix with it the yolks
caramelled sugar in the form of crosses, of six eggs, salt, pepper, and spice, in
or any other, and made to stand up round powder,
rub the whole through a sieve
the cream.
into a dish, and cook it in the bain
CREAM ( Clotted).-Take four quarts of marie.
new milk, from the cow, and put it in a CREAM (Crackling). - Beat up the
broad earthen pan, and let it stand till yolks of as many eggs as will be suffi-
the next day; then put it over a very cient for the quantity of cream you wish
slow fire for half an hour; make it nearly to make, pouring in milk as you beat
hot to cream, then put it away till it is them; then put in some rasped sugar
cold, and take the cream off, and beat it and lemon-peel; set the dish upon
smooth with a spoon,
furnace, and keep continually stirring
CREAM (Clotted).-Take two quarts of till the creaın begins to be made; slacken
new milk, a pint of cream, and three l your fire ; stir the cream without inter-


CRE
( 191 )
CRE
mission, turning it to the sides of the upon the milk. You will know when
dish, till very little or none remains at done enough, by the undulations on the
the bottom, and that a border may be surface looking thick, and baving a ring
sade round them, taking great care that round the pan the size of the bottom.
it is not burnt. When it is ready, heat The time required to scald cream, de-
the fire-shovel red hot, and give it a fine pends on the size of the pan and the heat
colour; and with the point of a knife of the fire; the slower the better. Re-
loosen the whole border, that it may re- move the pap into the dairy when done,
main entire. Then let it be put again and skim it next day. In cold weather
into the same dish, and let it be dried in it may stand thirty-six hours, and never
the oven, that very little may be left in less than two meals.
the dish, and it will crackle in the CREAM à l'Eau.*--Beat four eggs with
nouth.
a pint of water, the peel of a lemon, shred
CREAM Croquante.*_Take a pint of small, the juice of the same, and a quar-
cream, half a pint of milk, the peel of a ter of a pound of powder-sugar. When
lemon grated, orange-flower water, four well beaten, pass it two or three times
pounded macaroons; boil these until re-through a napkin; then put it in a dish,
duced to half; then add two ounces of over a gentle fire, stirring till it thickens;
powder-sugar; put into another sauce dish it hot, but it must be served cold.
pan the yolks of eight eggs, on which, CREAM (an excellent).-Whip up three
pour the cream, a little at a time; put quarters of a pint of very rich cream to a
it on the fire, and stir it constantly until strong froth, with some finely-scraped
the cream is set; then spread it on a lemon-peel, a squeeze of lemon-juice, half
baking tin, keeping it about the thick- a glass of sweet wine, and sugar to make
ness of a crown piece;, place the tin on ait pleasant to the taste; lay it on a sieve
trivet over the fire, and pars a salamander or in a form, and the next day put it on a
Gver the surface of the cream to dry it. dish, and ornament it with very light
When that is done, cut your cream into pufl-paste biscuitr, made ip tin shapes,
pieces oi whatever form you may think the length of a finger, and about two
proper; lay them on a 'dish, and put thick; over which should be strewed
them in the oven till they crisp. Serve sugar, or a little glaze, with isinglass.
either hot or cold.
The edges of the dish may be lined with
CREAM (Snow). - Put to a quart of macaroons.
cream the whites of three eggs well CREAM of Flowers. * - Take roses,
Leaten, four spoonsful of sweet wine, violets, jessamine, pipk", and orange
sugar to your taste, and a bit of lemon. | flowers; pound them, adding a litile
peel; whip it to a froth; remove the warm milk: press them in a clean cloth,
peel, and serve in a dish.
and mix them with a pint of well-boiled
CREAM (Curd): -Take a pint of cream; cream; add the yolks of six eggs, and
boil it with a little mace, cinnamon, and sugar; strain, and put it into a dish;
rose-water, to make it sweet; when it is then place the dish on hot asbes; cover
se cold as new milk, put in about half and lay more coals on the top, and let it
a spoonful of good rennet, and when it stand till thick, wben it should be set to
curde, serve it in a cream dish.
cool.
CREAM Custard. Grate extremely fine CREAM Française au Caramel Anisé. *
the crumb of a penny loaf, and put it |--Boil six ounces of sugar to caramel
into a quart of cream, with half a pound height, and when taken from the fire,
of fresh butter, and the yolks of a dozen mix with it two drachms of green, and
eurs; put to them as much sugar as you two of starred anise. When cold, dis-
please, then let it thicken over the fire; solve it with a glass of boiling water; add
make the custards shallow, and when they gradually the yolke of eight eggs, a
have stood half an hour in a slow oven, quarter of a ponnd of sugar, four glasses
grate some loaf-sugar over them, and of nearly boiling milk, and a grain of
serve,
salt. The cream is then made according
CREAN ( Devonshire, or Scalded). Il in to the directions for Cacao Cream à la
the winter, the milk should stand for Française.
lour and twenty, hours, but, il in the CREAN Française au Marasquin.* -
summer, it should stand only for twelve; Boil four glasses of milk, and then mix
then the milk pan should be placed upon it by degrees with the yolks of eight
skot hearth, provided you have one, if eggs, ten ounces of sugar, and a grain of
not, it should be placed in a wide brass salt; put these ingredients into a sauce-
kertle of water, large enough to receive pan over a moderate fire, stirring con.
the pan. It must remain on the fire till stantly; when it begins to simmer, strain
quite bot, but on no account boil, or it; add six drachms of isinglass to it:
Lere will be a skim instead of cream as soon as it is cold, put in half a glass of


CRE
( 192 )
CRE
good maraschino, and complete the opera Cream Fried, à la Parisienne.
tion according to direction. See Cacao Make your cream, with the addition of
Cream à la Française.
six eggs, exactly the same as cream ar
You may vary this recipe, by putting bain marie; when quite cold, cut it into
in half a glass of arrack or rum, instead pieces of whatever form you may chuse,
of the maraschino.
either round, square, oval, &c., but do
Cream Fruncaise au Parfait Amour.* not make them above two inches long,
-Take ten ounces of lump-sugar, and or three quarters of an inch thick.
rasp on it the zestes of two lemons and a Make a batter as follows; put three
cedrat; scrape the sugar as usual, and quarters of a pound of sifted 'flour into a
put it into five glasses of nearly boiling pan, pour on it a little water, in which
milk, with ten cloves, bruised; cover it, iwo ounces of butter bave been melted;
and when nearly cold, add, á few at a hold the saucepan slanting, and blow the
time, the yolks of eight eggs, and a grain water aside, so as to pour the butter in
of sait. Thicken the cream over a mo- first; then add a sufficient quantity of
derate fire, and finish it as directed. water to make your batter of a proper
See Cacao Cream à la Française. consistence; when it will flow and quit
CREAM Française aux Quatre Zestés.* the spoon readily, put in a pinch of salt,
-Take a piece of sugar weighing ten and the whites of two eggs whipped firm.
ounces ; upon which rasp, in the usual | Make your trying-pan quite hot, dip your
way, the zestes of a lemon, a cedrat, a cream into the batter, and fry it of a good
sweet and a seville orange; infuse the colour; drain the pieces, sprinkle them
scraped sugar in five glasses of nearly with powder sugar, and glaze them with
boiling milk; cover it, and when no the salamander.
more than lukewarm, pour into it by Any of the flavoured creams au bain
degrees the yolks of eight eggs, with a marie, may be dressed in this manner.
grain of salt. Finish as directed. See Instead of frying the cream in batter as
Cacao Cream à la Française.
above, you may bread them as follows:
Cream Fried.*-Boil half a pint of having beaten half a dozen egys, dip in
milk with the peel of a lemon; put to them each piece of cream, drain, and
two eggs as much flour as they will take then mask them with bread crumbs,
up; then add four more eggs, and the grated very small; dip them a second
boiling milk without the lemon-peel time in exg, and bread them again, taking
mix it well that there may be no lumps ; care to preserve the form; fry, sprinkle
set it over the fire, stirring it constantly; with sugar, and glaze them as the first
in a quarter of an hour add a little salt, mentioned.
a quarter of a pound of sugar, balf an Cream Fried à la Patissière.*-Put
ounce of butter, and a few drops of orange the yolks of six egus, two spoonsful of
flower-water; finish boiling it, and then sified flour, three classes of boiling milk,
add the yoiks of four eggs, two bitter ma- and a pinch of salt; make your cream in
caroons, and some marchpane crushed the usual way, (see Cream Patissière :)
very small; pour this preparation on a then add a quarter of a pound of good
buttered tin, spread it out for about an butter, the same of powder sugar, of
inch in thickness, and when cold, cut it sweet and bitter macaroons, a spoonful
into lozenges, circles, or such other of orange-flowers pralinées. Pour your
forms as you may like better; dip them cream on a buttered baking-plate and
in an omelet, cover them with bread when cold, cut it in pieces, and fry it as
crumbs, and fry them of a nice colour ; fried cream à la Parisienne.
drain them well, sprinkle powder sugar CREAM Fritters.* -Mix a handful of
over, and serve them.
flour, with three whole eggs, and the
CREAM Fried.* - Mix gradually into a solks of six, four pounded macaroons,
stew pan about three spoonsſul of flour, some dried orange fowers, browned in
with six eggs, (the whites and yolks also) suvar, a little candied lemon-peel chop.
a little grated lemon-peel, some dried | ped very fine, half a pint of cream, ball
orange flowers shred fine, a pirt of milk, a pint of milk, and a lump of sugar;
a small lump of sugar, and a few grains boil the whole over a gentle fire for a
of salt: boil the whole over a slow fire, quarter of an hour, till the cream terns
for half an hour, keeping constantly stir to a thick paste; then let it cool in a
ring; when the cream is very thick, dish well floured, shaking four all over
spread it about the thickness of half an it. When cold, cut the paste into small
inch upon a floured dish, and shake some pieces, roll them in your hands till they
pour over it; when cold, you may cut it become round, and iry them of a good
into any form you please, and fry in a colour; when you serve them, powder
very hot pan ; glaze with sugar and a them all over with sugar.
salamander.
Cream Fritters à la Dauphine.* -Take


CRE
( 193 )
CRE
the third part of any cream pátissière / cream, which pour into the dish from a
you please, and having rolled out the large teapot, holding it high, and moving
brioche paste, place on it, when cold, the it about to mix with the juice. It should
cream in small pieces, cut the fritters, be made at least six hours before it is
and finish them in the usual way. (See served, and will be still better if a day.
Fritters à la Dauphine.)
CREAM Imperial.- Take & quart of
Cream Froth.* -Put a pint of fresh water, six ounces of hartshorn; put them
double cream into a stone pan, with half into a stone bottle, and tie it close down,
2 pound of power sugar, a pinch of gum do not fill it too full, and put it into a pot
dragon, a little crisped orange-flower, of boiling water, or in an oven to bake;
and three drops of cedrat essence; when let it stand three or four hours, strain it
the suxar is dissolved, place the pan in through a jelly bag, and let it cool; having
another, in which is three pounds of ready six ounces of almonds beat very
ice beaten up with salt petre; whip the fine, put to them as much cream as jelly;
cream in the usual maliner, taking off mix ihem together, strain the almo: ds
the froth as it rises with a skimmer, lay and cream, and set altogether over the
it gently on a sieve over a pan; if the fire till it is scalding hot ; strain it into
cream does not froth properly, add the narrow bottom glasses, let then stand a
whites of two eggs. This cream is usual. whole day, and then turn them out;
ly served in large silver or gilt goblat13. stick them all over with blanched al.
And should be prepared two or three monds, or pine-apple seeds laid in water
hours before it is walited.
a day before you peel them, and they
CREAX German. * Boil a pint of will come out like a flower; then stick
Rhesish wine, some sugar, and cinna- them on the cream.
moa, for half an hour; then add to it CREAM Italian.*-Boil a pint and a
the yolks of pight egzs, well beaten and half of milk in a stewpan, then add to it
strained ; mix them well, and cook it in the peel of a young lemon, some corian-
the brin mitrie.
der seed, a bit of cinnamon, rather more
CREAN Glazed.*-Put a small handfal I than half a quarter of a pound or sugar,
of flur into a stewpan, with some lemon- and two or three grains of salt; let it boil
peel, chopped very small, some orange till half is consumed; then let it stand
Ar*ers, dried and pounded, and a lamp to cool, and have ready in another stew.
of swar; then beat up the yolks of eight pan a little flour, beat up with the yolks
exts, with a pint of cream, and halí a of six egys; stir it by degrees into the
pint of milk, krepinz the whites by them- cream; strain it through a sieve, and put
selves; mix the yolks well together in lit in the dish for table, placing the dish
the stewpan, with the flour and other in- | in some hot water over the fire till the
gredients, and let them boil gently for cream is set. Before serving, browa
ball an hour; when the cream is thick, with a salamander.
ened, take it off the fire, and whip the CREAM Ital.un.* -Put a gill of good
whites of the eggs till they are well fresh cream, tuo ezps, three spoonsíul
feathed; then add them to the cream, of powder sugar, and a little orange.
and pour the whole into the dish ſor Power water, into a pan, and whip them
table ; strew sigar all over the cream ; up together; and when the cream is
put the dish into an oven of a moderate sufficiently thick, put it into a deep dish,
heat, and when the cream rises well, and with plenty of powder sugar; set it on
je glazed, eprve. To make it rise, the bot a hes, cover it, and lay hot a-ber on
dish should be covered with the lid of a the top, which must be renewed until
faucepan, upon which fire should be the cream is done enough; then let it
placed.
col, and serve it.
CREAn Nasty.-Take a gallop of milk, CREAM (to keep). - Cream already
Farm from the cow, spt it on the fire, skimmed, may be kept twenty-four
and when it begins to rise, take it off the bours, if scalded without sugar; and by
fre, and get it by; skim off all the adding to it as much powdered lump
cream, and put it into a plate; then set aigar as wha!l make it pretiy sweet, will
the skillet over the fire again, and repeat be good for two days, keeping in a cool
the skimming till your plate is tuil of place
cream; pilt to it some orange-flower, and CREAN Lighl.*-Take a pint and a
uzar, and so serve it.
hali of milk, 8 me sugar, lemon-peel,
CREAM Imperial. - Boil a quart of and crange.flower
boil the
cream with the thin rind of a lemon; whole together till reduced to hall the
then stir it till nearly cold ; have ready quantity; then take it off the fire,
in a dish or bowl that you are to serve and let it coul; in the meantime, beat
ia, the juice of three lemons strained, up & spionful of flous with the yolks of
sub as much sugar as will sweeten the six eggs, (keeping the whites separate),
S
water:


CRE
( 194 )
CRE
and gradually mix the yolks with the CREAM Pâtissière.* -Put the yolks of
cream : strain the cream through a sieve, six eggs and iwo spoonslul of flour into
and put the vessel which contains it, in a stewpan, mix them together with a
some boiling water over the fire; when spatula; add, a little at a time, three
the cream is set, take the vessel'out of glasses of boiling cream and a grain of
the hot water, beat up the whites of your salt; put the whole on a moderate fire,
eggs to a froth,add to them some powdered stirring it round gently until it begins to
sugar, and cover the cream with the stick to the spoon; then remove it for a
wbites of eggs, in the form of a dome; short time, still stirring; as soon as it
then bake it under a lid that will admit is of the
proper consistence replace it on
fire at the top; let the heat be moderate, the fire, and continue to stir it the same
and serve your cream of a fine colour. way for ten or twelve minutes. After
CREAM Loaf.-Take the crumb out of this heat a quarter of a pound of the best
a good large round roll, rasped; and fresh butter, keep stirring and skimming
soak the crust a little while in milk, until it ceases to hiss, ihen leave it to
sugar and lemon; then drain, and fill it colour ligbtly, and when it is suffi-
up with frungipane cream, and stop it up ciently so, mix it with the cream, and
with pieces of bread; put a little into the pour it into
a pan, in which it must be
bottom of the dish in which you serve, incorporated with whatever ingredient
the roll upon it, and put cream all over, may be desired.
with powder sugar; bake it in a pretty Cream Pâtissière and Chocolale C2-
hot oven to give it a fine brown colour. tard.* - Throw three quarters of a
CREAM à la Madeleine.*-Beat up four pound of chocolate, and a clore of
eggs (whites and yolks together) with a vanilla into twelve glasses of milk;
pinch of flour, a little grated lemon-peel, cover it, and in a quarter of an hour
a small piece of pounded cinnamon, pass the milk through a papkin ; put a
some bitter almond biscuits pounded, lew spoonsful of the infusion to the cho-
half a spoonful of orange-flower water, a colate which remains in the napkin, and
pint of cream, two ounces of sugar, and a pour them into a small pan. Then put
little salt. Place a dish over some hot three quarters of a pound of four into a
ashes, then pour in the ingredients well large saucepan, with four whole eggs,
mixed together, and as soon as the cream and the yolks of twelve; pour the infu-
thickens, glaze it, and serve.
sion in by degrees, with a very little
Cream Maiden. - Take the wbites of salt; set it on a moderate fire, and stir it
ten eggs, whip them to a froth; put them constantly. As soon as it begins to
into a saucepan, with milk, orange- thicken, take it from the fire to prevent
flower water and sugar. Set a plate over its becoming Jumpy; add to it hall a
a stove, put in a little cinnamon, beat up pound of powder sugar, six ounces of
your cream well, and pour it into the butter, and dry it for a quarter of an
plate. Then brown it with a red hot bour, stirring it constantly. When it is
shovel, and serve.
a little cooled, put the chocolate and six
CREAMau Naturel. -Take some fresh ounces of sweet macaroons crushed. This
thin cream, and put it in a bowl, on ice, preparation should be of the consistence
to cool it; add to it powder sugar and of cream pátissière ; if not, add a few
serve it.
spoonsful of whipped cream; whip the
CREAM Pancakes.-Put the yolks of twelve whites of the eggs pretiy firm; mix
two eggs into half a pint of cream, with them with the prepaiation; then pour it
two oances of sugar, and a little beaten into a raised crust, and finish as usual.
cinnamon, mace and nutmeg; mix the CREAM au Parfait Amour, au Bain
whole well together, and then fry them Marie.* - Take ten ; ounces of lump-
very carefully.
sugar, and rasp on it the rinds oí a lemon
CREAM Pâtissière. - Put a pint of and a cedrat ; tbrow the sugar scraped
cream and the same of milk on the fire, off into six glasses of boiling milk, with
stirring constantly till it boils; then add ten cloves; cover it close, and when
two ounces of sugar, a little salt and nearly cold, mix it by degrees with ten
the rind of a lemoní when the cream yolks, and one whole exg, and strain it.
is sufficiently flavoured with the peel, Finish the cream as directed. See Cream
beat up the yolks of eight eggs, mix au Bain Marie.
them with the cream, and continue to Cream Pompalour.-Take the whites
stir it over the fire with a wooden spoon. of five eggs, and after beating them into
As soon as it is very thick pour it into a a strong froth, put them into a tossing
sieve, and press it through with the pan, with two ounces of sugar, and two
spoon, and then set it by for use. More spoonsful of orange-flower water; stir it
eggs must be added if not thick enough gently three minutes,
pour it into a dish,
for your purpose.
and melted butter over it; serve it hot.


CRE
( 195 )
CRE
mon.
Ceean Posset. – Take twelve eggs, CREAM Sabaione à l'Italienne."--Take
leaving ont two or three whites, take out the yolks of twelve new laid egys, four
all the treads, and beat ibem well into glasses of Madeira, six ounces of lump
the basin you make the posset in; add sugar, and a pinch of powdered cinna.
half 2 pound of sugar, a pint of sack, and Put the wbole into a saucepin,
patmex grated; stir it on a chating and set it over a quick fire, milligri the
dish of coals till it is more than blood same as you would chocolate, till the
warm; take a quart of sweet crean; whole saucepan is filled with froth; tben
when it boils pour it into a basin, cover serve the cream, as quickiy as possible,
it with a warm plate and a cloth; then in custard or jelly classes.
set it on a chatting dish of embers tiit it CREAM Suck. - Boil a pint of raw
is as thick as you wish, and strew on cream, the yolk of an eng weil beaten,
Some fine cinnamon.
two or three spoonful of white wine,
CREAN of any Preserved Fruit.-Take sugar, and lemon-pet]; stir it over a geo.
hali a pound of the pulp of any preserved tle fire till it becomes as thick as rich
fruit, put it in a large pan, pui to it the cream, and afterwards till cold; thea
solites of two or three ergs, beat toge- serve it in glasses with long pieces of dry
ther well for an hour; take it off with a toast.
spoon, and lay it heaped on a dish, or Ceram, Sage. – Take two quarts of
glass salver, with other creams, or put it cream, boil it well; then put to it ball
in the middle of a basin. Raspberries a pint of the juice of red sze: a pint of
will not do this way.
white wise, a quarter of a pint of rose
CREAM Rhenish.-Pat over the fire a water, and a pound of sugar.
pint of Rhenish wine, a stick of cinna CREAN Sinee.* -Put into a stewpan
mon, and half a poind of sugar; while a litle batter, a liute parsley, a low
this is boiling, take seven yolks and green onions, and sbalors, all cat smali;
whites of eggs, beat them well together add one clove of garlic whoie; turn the
with a whisk, ull your wine is half driven sauce a few times over the fre; then add
in them, and yoаr engs to a syrup; some fiour, and moisten with cream os
strike it very fast with the whisk, till it milk; let the whole til for a quarter of
comes to such thickness that you may an hour, sirain iſ the Buce, as deten
lift it on the point of a knife, but be sure you want it for use, put in a lite bite
not to let it curdle; add to it the juice ier, some par ley just selded and coop
o a lemon, and orange-flower water; pad fine, sait, whole pepper; un
pour it into your dish; garnish it with thicken the sauce over the sire. This
citron, sugar, or biscuit, and serve. may be used with all kinds of distrs
Cream Rhenish.--Cut two alt', feet that are done white.
very small, put them into & eaucepan, CREA) Smre. - Put a dozen fine
with two quarts of water, a stick of cin- wbite na strona into a temper, wm
namon, and a little lemon-peel; boil two or three stalks of para ej, a bio
the gently till they are reduced to less butter, and a lilue salt; str iken over a
than a quart; strain it, and skim off the moderate fire, and in the butt be.
fat; put it into a stewpan, with a little gina biry and lock ctar, iako inzisteme
lemon-peel, a few coriander seeds, a 8 yus, but be carefa: faut to make it to
lituie satiron, and two bay-leaves; sweeten thick; uen add more you want,
it according to your taste with fine au and reduce it to the thickness of
gu, and let it boil up; beat up the yolks medle sauce; then acd awam, ad pesa
of eight eggs very fine, take the cream it ibroovn a tam..
off the fire, and stir in the eggs well; put CALAM Svace.* -?at into a suoran a
it over the fire a moment, taking care quarter of a pound of barter. a Court
that it does not boil : strain it through a pwr.ful of 8 j0r, a 124.9.1 proto
sieve, put in a gill of Rhenish wine ; stir sey, and he ate of mal 45. tythem
it till it is hall cold, then put it into ped small; a pinch of sal, a llestie
moulds; when it is cold, turn it out into pepper, and a nutinez zraled; minime
a dish, and garnish according to taste. well, and then add a 4.2** of cranox
CALAM (Royal) Ices.-Take any quan milk: set it on the fi:e, aod stir it til at
tity of cream, add to it folks of ezus in boiis; iſ it be bothick.add a little more
proportion (that is, ſour yolks of ers to cream; this sacent.4. bil, 214 be
every, pint of cream) put a little hall kepetiniz for a quan dan tror
pounded coriander, cinnamon, orange CREAM (White) Sherba. - Put the
or lemon-peel; add some pounded lump Folks of six ern, and a determ
fugar, and set it on the fire till it nearly of orange-ftower wint op pad 0:21.10
boils; tben pass it through a sieve, and Bowers in poder, isto two quzrin
put it to ice.
cream, and boni k ap moe in i onere
82


CRE
( 196 )
CRE
upon it,
not
saucepan; then pass it through a sieve, shred small, and some bitter almond-
add to it three quarters of a pound of biscuits ; let the whole Le thoroughly
powder sugar, and as soon as it is per- done; when ready, let it be cold, then
fectly dissolved, pour the whole into a put an under crust of puff paste in a
sorbétière, which place in an ice pail, baking pan, with a border of paste, and
and proceed to cool it as directed. See put your cream over it; mix it with some
Sherbet.
orange-flower water, and the whites of
CREAM, Snow.-Mix a quart of cream eggs, beat up to a froth : take care not
with the whites of six eggs, sweeten it to over-fill your custard ; and let it be
with sugar and rose water, and strain done, either in the oven, or under the
them; then beat up the cream with a cover of a baking pan, with fire under
bundle of reeds tied together, or with a and over. When ready, and glazed with
wbisk; and as the snow rises take it up sugar, serve it up hot.
with a spoon in the cullender, that the CREAM Taffaty.-Beat the whites of
liquid part may run out: when you have eight eggs with rose-water, to a froth;
taken off as much of the snow as you put them into a quart of thick cream,
please, boil the rest of the cream, with a skimming it as it rises; boil it, and keep
stick of cinnamon, some cloves, and a it continually stirring. Then baving
little bruised ginger; boil it till it is beaten up the yolks of eight eggs, take
thick; strain it, and when it is cold, put your cream of the fire, and slip in the
it into a dish, and lay your snow egrs; stir them in. Sweeten with sugar.
CREAN Toast. Take a pound of
CREAM, Snow.* -Take a pint of fresh French rolls, slice them, crumb and
cream, and mix with it eight spoonsful crust, as thick as your finger; lay
of powder-sugar, the whites of two eggs, them in a silver dish; put to them
and a spoonful of orange-flower water, half a pint of cream, and a quarter of a
or any other aromatic ingredient you pint of milk; then strew sugar and
like better; wliip it, and remove the beaten cinnamon over them; turn them
froth or snow in the usual way. This often till they are soaked tender,
cream may be coloured according to your but
so tender but you may
fancy, with saffron, carmine, or indigo. turn them without breaking; then take
CREAM, Spanish-Take three spoons. them from the cream with a slice or
ful of rice flour, sifted very fine, the skimmer; break three or four raw eggs;
yolks of three eggs, three spoonsíul of turn the slices of bread in the eyga, and
fresh water, two spoonsful of orange- fry them in clarified butter, till they are
flower water, and mix them well to of a good brown colour, taking great
gether; then put to it one pint of cream; care not to burn or black them; scrape a
set it on a good fire ; keep it stirring till it little sugar round thein. Drain ihem well
is of a proper thickness, and then pour it from the butter in which they were fried,
into cups.
and serve them hot for a second course.
CREAM, Sweetmeat.-Take some good CREAM, Tourte à l'Anglaise.' - Pre-
cream, and slice some preserved peaches, pare a crust in the usual way, and 6ll it
apricots, or plums, into it; sweeten the with a pretty firm cream pâtissière,
cream with fine sugar, or with the syrup mixed with two ounces of currants, two
the fruit was preserved in ; mix all well
raisins, stoned, an ounce of
together, and put into your basin. cedrar, cut into dice, a little crisped
CREAM (Syrup of).-May be preserved orange-flower, the rind of a lemon, grated
the same as cream (see receipt for keep on some sugar, a quarter of a nutmeg,
ing crean), in the proportion of a pound grated, and half a glass of white wine.
and a quarter of sugar to a pint of per. When filled, bake it like other tourtes,
fectly fresh cream; keep it in a cool and serve it hot.
place for two or three hours; then put it CREAM Tourte with Spinach.*-Wash
into one or two ounce phials, and cork and blanch about two handsful of spinach;
it close. It will keep good thus for chop it very small, and put it into a
several weeks, and will be found very saucepan, with three ounces of butter;
useful in voyages.
stir it over a moderate fire, and when all
Cream Tart.-Pat into a stewpan two the water is evaporated, add four spoons-
spoorsful of fine flour, with the yolks of ful of cream pútissière, half a glass of
bix eggs, reserving the whites of them. double cream, three ounces of powder.
Mix the flour in a quart of milk, and sea sugar, two of bitter macaroons crushed,
eon it with sugar and a stick of cinna a little crisped orange.fower, and a grain
mon; keep it stirring with a ladle, and of salt. Mix these ingredients together
put in a good lump of sugar; the cream well, and pour it into a crust prepared
being half done, put in some grated in the usual way; mask the top of the
lemon-peel, some preserved lemon-peel, I crearn with filberts, blanched and mixed
Ounces


CRE
( 197 )
CRO
sith a spoonful of powder-sugar. Bake, which, it must be reduced to a rather
and serve it hot.
thick syrup. When cold, mix it with the
Cream au Vin.*-Mix the yolks of whipped cream in the usual way. See
eight eggs with a proper quantity of Whipped Cream.
powder sugar; to which add by degrees To this may be added the flavour of
á bottle of Frontignac, or any other sweet any ingredients you desire, by putting
and aromatic wine; stir it constantly; a small quantiiy of it into the sugar, the
put into the bain marie, and keep it moment it atlains its proper colour: for
stirring until the cream is set, and suffi- instance, a spoonful of 'starred anise,
ciently
done.
orange flowers, pralinées, a dozen of bito
Catam, White or Natural.- Take a ter macaroons, or filberts, crushed, &c.
piot of milk, half a pint of cream, and a CREAM (Ihipped), Printannière. *
bit of sugar; boil them together till they | Dilute two spoonsful of essence of spi-
are reduced to one-third, and when the nach, strained by degrees, with ball a
milk is sufficiently cool that you can bear glass of Italian maraschino; pour this
your finger in it, dilute a little rennet mixture, and six ounces of powder-sugar,
with water, in a spoon: mix it well with to whipped cream as directed. See
the cream, and strain the whole through | Whipped Cream.
a sieye; then take the dish in which you Instead of the liqueur, the zestes of a
intend serving, and set it over some hot couple of lemons, a sweet or Seville
cinders ; pour in the cream; cover it orange, or cedrat rasped on sugar, may
with a lid that will admit fire upon it; be used. Strawberries or raspberries
and when the cream is set, put it in a place may also be placed here and there on the
to cool. Serve cold.
Cream.
CREAM, Whipped.-Take a pintof thick CREAM (Whipped) aux Quatre Zestes.*
cream, put it in a basin or stewpan, and -Take six ounces of luinp-sugar, and
beat it up with a whisk to a strong froth, rasp on it the fourth part of the zeste of a
tben mix in a little powder-sugar, and sweet, the saine of a Seville orange, the
orange-flower water; serve it in a small same of a cedrat, and half the zeste of a
basket made with paste, and garnish lemon; scrape the sugar in the usual
round with sweet rusks. If your cream way, and then mix it with your cream,
should not soon froth, as sometimes it whipped as directed. See Whipped
will not, be careful that you do not beat Cream.
it to butter.
CROQUE en Bouches.*_These are
CREAM, Whipped.*-Put into a pan large pieces of ornamental confectionary,
a quart of good double cream, which has ſorined of various materials, as gim.
been kept for two hours in pounded ice; blettes, croquignoles, génoises, &c., or of
add to it a little gum-dragon in powder, oranges, cut into quarters, chesnuts,
and whisk the cream for at least a quar green nuts, &c., arranged within moulds
ter ol an hour, when it will have becoine according to fancy, and cemented to-
properly frothed. Lay it on a napkin together with boiled sugar.
drain thoroughly, and then mix it care CROQUETTES of Boiled Meat.*-Mince
fally with six ounces of powder-sugar; some boiled meat very small; add to it
and the instant before you send it to table, some sausage. meat, mashed potatoes,
add to it whatever you intend to flavour crumbs of bread, soaked in milk, and
it with. Serve your cream in a raised sweet herbs ; make them into a paste,
tart-crust, or iced vol au vent, and orna- and form it into little balls; roll 'them
mented with a sultane; or it may be in very fine raspings, and fry them of a
placed on layers of almond-paste, or nice colour. Serve them with sauce
simply in a silver dish.
piquante.
CREAM, Whipped. - Put some good CROQUETTES à la d'Estrées.-Use the
cream, with a proportionate quantity of best pull-paste: roll it pretty thin, and
powder-suzar, a pinch of gum-dragon, cut it into different shapes, as fancy
and a little orange-flower water, into a leads; bake it, and dress each piece upon
pan; whip it to a froth, with an osier a disli, in a handsome manner; rub them
whisk; as the froth rises, let it stand an with a little caramel, to make them stick
instant, and then take it off gently with as you place them; then put some cus-
a skitomer, and place it on a dish like a rant jelly all over the top, and make
pyramid; garnish your dish with green what flower or design you please, with
lemon or orange chips, and serve it. nonpareils of different colours, round it.
CREAM (Whipped), au Curamel. *. CROQUETTES à la Parisienne. -Take
Boil six ounces of sugar to caramel, and a stick of vanilla, pound it with two
when it has acquired the proper reddish- ounces of sugar, and sift both through a
yellow tinge, dissolve
it in half a glass of silk sieve; mix it with seven ounces of
boiling water, over hot asbes; after sugar, weil dried and pounded, and half
S3


CRO
( 198 )
CRO
a pound of fine sifted flour; then stir in and push the croquignoles through in
the whites of four eggs, whipped firm, the form of buttons, cutting the paste
and work the whole together for some with a knife dipped' in white of egg;
minutes.
bake them in a moderate oven.
Heat two large baking-plates of cop CROQUIGNOLES aux Pralines.* -Make
per, rub them over lightly with virgin a paste like Croquignoles à la Chartres,
wax; when they are cold, take a spoon roll it out to about a quarter of an inch
ful of the preparation, and lay it on the in thickness, and cut it into two equal
plate the same as the spoon-biscuits, parts, on one of which lay pralines,
taking care to lay them three quarters of leaving proper spaces between each;
an inch apart; when both plates are moisten the other part lightly, and lay
full, place them on stools, in the oven or it over the pralines; press it down á
stove; close the top, and lay embers little, and with an oval paste-cutter, an
over it, so that the croquettes may be as inch and a half in length, ard one inch
far reinoved from the fire as possible; in width, cut out the croquignoles; press
let them remain in this state all night; the edges together, and finish as Cro-
the next morning put them into a mo- quignoles d la Chartres.
derate oven, and bake them fifteen
or
CROQUIGNOLES à la Reine,*-Are made
twenty minutes; they should then quit in the same way as Croquettes à la Pa-
the plate easily, and be of a clear reddish risienne; but, instead of laying them
colour; remove them from the plates like spoon biscuits, they should be
whilst hot.
formed into balls about the size of a fil-
The croquettes may be flavoured ac- bert.
cording to your fancy.
CROUSTADE.*-Take a loaf of close
CROQUIGNOLES à la Chartres.*
texture, remove the crust, and cut the
Blanch and pound five ounces of sweet, crumb 'round, to the size you may re-
and three of bitter almonds, with a little quire, and about four inches in height;
white of egg; put half a pound of flour form it to the shape of a cup or basin,
on your slab, make a hole in the middle, and cutting the outside according to
in which put the almonds, with half a your taste, put it into a pan with a pro-
pound of powder sugar, four yolks of per quantity of butter, and brown it;
eggs, and a little salt; make this into a when of a good colour, and very dry,
paste, and roll it into strips about the drain and take out the inside, and fill it
size of your finger; cut them into square with such articles as you may requre.
pieces, the bigness of a filbert, and roll CROUSTADE (Small) à la Béchamelle.*
them into little balls: place them on Line the number of custard-moulds you
baking-plates, rubbed with wax ; dorez may require, with a rich puff-paste, ad.
and bake them in a moderate oven: re- ding a small quantity of flour; fill
move them from the plates whilst hot, them up with the cuttings of the paste,
as, if suffered to grow cold first, they will and bake them in a brisk oren of a light-
break to pieces.
ish red colour. In the meanwhile cut
CROQUIGNOLES à la Française. some breast of fowl into small pieces,
Break up half a pound of bitier maca- three quarters of an inch long, and a
roons, so small as to be able to sift them; quarter wide, also cut some very black
and having laid half a pound of sifted truffles, or champignons, into pieces the
flour on your slab, and made a hole in saine size, flavoured with béchamelle;
the middle, put in the macaroons, with place these in the buin-marie, and when
six ounces of powder-sugar, three yolks wanted, put some of this into each
of eggs, three ounces of fresh butter, and croustade, pour in a little béchamelle,
a grain of salt; make these ingredients cover them and serve. Observe that the
into a paste, and form the croquignoles croustades must be opened the moment
of the shape and size of olives ; dorez they are taken from the oven. They
them lightly, and bake them in a gentle may be filled with any other preparation
oven. These must be of a lighter colour you please.
than other croquignoles.
CROUSTADES (Small) de Nouille. * -
Instead of macaroons use any other in- Mix some paste à Nouille, with the yolks
gredients you please.
of twelve eggs, and when sufficiently
CROQUIGNOLES d Office.* - Put into rolled out, put it into a saucepan of
a pan balí a pound of flour, & pound of boiling water; let it boil a few minutes,
powder-sugar, a little crisped orange- and then, having drained it, put it into a
tower in powder, a bit of butter, about stewpan with a quarter of a pound of but-
as big as a nut, and a little salt; moisten ter, and a little salt; in a little while
it with the whites of eggs ; your prepara- pour the paste on a dish, taking care to
tion should be pretty firm; put it into keep it of an equal thickness. When
a sort of funnel, butter some baking-tins, I cold, turn it on the slab, and cut out


CRU
( 199 )
CUC
the croustade of the size and form you CRUST (Short, not sweet, but rich).-
may require;. then, having beaten up Mix into a stiffish paste, using as little
eight eggs, dip each croustade into it, water as possible, six ounces of butter,
draining and rolling each, as you do with eight ounces of fine flour, (rubbing
them, in grated bread-crumbs; do this a the butter well into the flour, before mix.
seeond time, rolling them ligbtly on ing it with the water) beat it well, and
the slab to make them smooth, and fry roll it thin. This crust is proper as well
them a good colour in a very hot pan. as the above, for tarts of fresh or pre-
Open and fill them with such prepara- served fruits. Let it bake in a moderate
tions as you may think proper ; cover, oven.
and serve them.
Crust, for Venison Pusty. - Work
CROUTES au Pot.* _Take some crusts into a paste with warm water, two
of French bread, with very little crumb pounds and a half of butter, a peck of
in them, cut them into thin slices, and fine flour, and four egzs; work it smooth,
lay them in a deep dish; pour over them and to a good consistence. The paste
some broth and pot skimmings; then set should be put round the inside, but not
the disb over the fire, until the bread is at the bottom of the dish; let the cover
burnt to the bottom, or gratinée; then be tolerably
thick, to bear the long con.
take three outsides of a loaf, cutting out tinuance in the oven.
all the crumb, soak these in some skim CUCUMBERS, Blanquette of Pare
mings of broth ; season them with salt and stew your eucumbers in a litile sauce
and pepper, and set them upright on the tournée and sugar; then drain them.
gratin, just before serving, drain them Reduce the liquor, and thicken it with
well, that the potage may be quite dry, the yolks of four eggs, and ben wanted
and put some broth or stock in a sauce for table, put in the cucumbers.
tareen, and serve it.
CUCUMBERS À la Bourgeoise.-Prepare
CROUTE au Pot.*—Take two French and disk your cucumbers as a la crime ;
loaves, rasp them, take off the crusts, and in the meantime shred three or four
cut the crumb in round slices, and put onions very fine, and fry them in butler.
them into a stewpan with a spoonful of tiil brown; when so, and drained off
consommé; set the crusts over the fire to from the butter, put them into a ster-
simmer, and then fry them in the fat pan to simmer by the side of the stove,
taken from consommé; put the panada with four table spoonful of cmsommé,
in a deep dish, with the crusts at the top; and the same of sauce tournée; when re-
moisten them with the consommé fat, and duced to hall the thickness, etir in a bit
set them on the fire, to make a grotin of butter, and one squeeze of lemon.
for a quarter of an hour ; at the moment juice ; salt, if required; pour this very
of serving, break six eggs over it, and hot over the cucud bers.
serve it with a clarified consommé.
CuCCMBER with Cream.* -Peel and
CRUMPETS.-Make a pint of warm cut into squares some small cucumbers,
milk, a quarter of a pint of yeast broth, then put them into salt and water, Sret
strained into a strong batter, with a suf- letting it boil up; when the cucancer
ficient quantity of four; cover, and set becomes soit to be toach, take them
it in a warm place to rise; then add a out of the salt and water, and put them
quarter of a pint of warm milk, an ounce into cold water; let them Crain in a
of butter worked up in a little flour, but cloth, make a thick sauce a la créme;
only floor enough to prevent the batter put the cucumbers into it, and serve.
from being too ihin; in a quarter of an CCCUMBERS and Cream.. - Cat the
bour bave the iron rings ready on a plaie cucumbers the same as for Cucumber
of iron over a stove ; pour the batter into Stuce, and blanch them in it ard
these rings, and bake them.
water; when they are tercer, let thema
CRUMPETS, or Pikelets.*_Set a sponge drain on a cloth till no water terang.
as for bread, excepting that half milk and Put a quarter of a pound of butter, itsee
Lall water must be used, and to every tea-spoonstul of flour, salt, pepper, and
half quartern of flour, two eggs must be grated nutmey; mix the wbore tezether,
added; beat the eggs thoroughly. Bake and then add hall a glass of crediti, set
them in rings as usual.
them on the fire and let thern ban up
CRUST (Short). – Pound, siſt, and once ; iſ ioo thick, add se cream; pot
dry two ounces of white sugar; then mix in the cucumbers, and keep it lat til
it with a pound of well dried four, rub. wanted; it must not boil.
bing into it, so fine as not to be seen, three CưCUMBERS and Cream - Your cu.
ounces of butter; then put the yolks of cumbers being pared, and the seeds
two eggs into some creann, and mix the taken out, cut them into dice, biarlo,
whole into a smooth paste; roll it out and thea put them into a saucepan 1.
thin, and bake it in a moderate oven. a little melted butter, parney, and was


CUC
( 200 )
CUC
liong, sbred small, salt, pepper, morels, some slices of bacon and veal, carrots,
and good broth; let them stew for some onions, a little thyme, and a bay-lear, lay
time over a gentle fire. When done. in the cucumbers.cover them with bacon,
add the yolks of eggs beaten up with moisten them with stock, and let their
cream, and a small piece of butter. To simmer for half an hour, then, if they are
the sauce may be added a little verjuice, tender, take them from the fire, drain,
if you think proper.
and dish them. Serve with a reduced
CUCUMBERS à la Crême.*-Pare and espagnole.
cut your cucumbers in small round or CUCUMBERS au Blanc, Garniture of.*-
oval pieces, keeping them all as near of Pare and cut your cucumbers into square
a size as you well can; throw them into pieces, and then trim them into the
boiling water with a little salt in it; | form of oyster-shells; blanch them with
when they are soft, take them from the a little salt. When done, drain and then
hot, and put them into cold water, and toss them up in a little butter; add some
then drain them in a cloth; make a sauce tournée, and thicken them with
cream sauce, rather thick, into which the yolks of eggs.
put the cucumbers, and serve them. CUCUMBERS ar Brun, Garniture of.* -
CUCUMBERS à la Crème.-Take four Prepare the cucumbers as for blanc, then
straight rough-coated cricumbers, taste put ihe slices in a pan with water, salt,
each that it is not bitter; cut them pepper, vinegar, and sliced onions, soak
in half, then in quarters, and with a them in this for some hours, then drain
sharp knife cut out the seeds, and pare and press them in a cloth; put them
off the skin, tossing them in water as into a saucepan with butter, stock, and
you do them; have ready some good a bunch of sweet herbs; when done, put
clarified butter, into which (when well a little gravy to them and serve. They
drained from the water) put in your cu may also be fried in grated bacon, in
cumbers; let them try (turning them at which case they should be moistened
times) till of a fine light colour, then with oil and vinegar.
lay them on a sieve to drain them from CUCUMBERS au Gras.*_Pare and take
the butter; when free from fat, lay them the seeds from your cucumbers, cut them
in a stew pan to stew gently, with con- in to slices an inch thick, and throw them
sommé enough to cover them, a very into cold water, then soak them in a
little sugar and salt, and a round paper glass of hot broth, and the same of vine.
over the whole; when stewed nearly dry, / gar; drain and dip them into batter, and
lay them again on a sieve, then place fry them in lard. Glaze them with por.
them neatly on the dish, and pour over der-sugar as you take them out of the
them some good cream salice, and thicken pan.
with the yolk of one egg with a little CUCUMBERS, Potage of. *-Cut your
cream, and serve very hot.
cucumbers into small oval pieces, blanch
CUCUMBERS, Dried.-Take some pre- them for ten minutes, let them cool,
served cucumbers, rash all the syrup and drain ; put some slices of bacon into
from them, put them on sieves to a stewpan, then the cucumbers, cover
rrain, then into a stove, one day is them with bacon, and add carrots, onions,
enough for them to dry; when dry, take pepper, and two cloves ; let them sters
them out and paper a box, and put them thus for half an hour. Put some bread
in, and lay a paper between every layer in the soup-dish, and pour over it a suf-
of cucumbers.
ficient quantity of stock or broth to soak
CUCUMBERS, Essence of.—Take the it well, "lay the cucumbers on it, pass
parings from your cucumbers, and make the liquor through a sieve, take off the
a purée of them with a little butter, fat, and pour it on the potage.
which must be drained off as soon as CUCUMBERS Liés, Potage of.*_Pare
melted, and the purée diluted with the and split two cucumbers into four parts,
sauce tournée, in which the cucumbers and baving taken out the seeds, cut each
have been dressed, as for blanquette, quarter into round slices, as near of a
(they being put drain). When the size as possible; put then into a stes.
purée is very thick, mix with it four pan with a little salt to take out all the
spoonsful of velouté, with a little sugar, water; then strain them through a cloth,
and then strain it. Tors up the scollops and put them into a saucepan with a bit
in it, and add a little thick creain, if not of butter; toss them up lightly, but not
sufficiently white. Season it well, and to colour them, then add a handful of
serve it quite hot.
sorrel chopped line, and a pinch of cher-
CUCUMBERS, Farcies.* – Pare three vil. Muisten it with some good stock ;
good-sized cucumbers, take out the seeds let it boil for a quarter of an hour. When
witha marrow-spoon, and fill up the mid- ready for table, thicken it with three
dle with a farce cuile; put into a stewpan | yolks of eggs, and a little cream, and


CUC
( 201 )
CIC
pour it over your bread, which should stock and grary, to give them a nice
becut in pieces similar to the cucumbers. colour; when dore, garnish we edge of
CCCUMBERS d la Poulette.--Pare and your soup-dish with them, and take care
slice tbe cucumbers, and having
soaked of the water they were boiled in to add
tbe slices for half an hour in vinegar and to the soup.
salt; dry them in a napkin, and put them Cucumbres, Racolt * - Cat a
into a pan with two ounces of butter; fry number of cocarbers, eact in ha's, izke
them over a brisk fire, sprinkle flour over, out the seed, so tem very tt, ad
pour a little broth on them, and let them soak them in rir ezar, sale
, peopes. ad
stand till reduced without breaking; sliced oni 68. beo they tare jajo in
then add a small quantity of chopped this a sušcient time, take the stad
parsley, a little salt, the same of suzar, press the dry in a ci pitte
and three eggs; stew all together a lite n:o a saucepan with better. e.
while, and serve hot. Pepper may be ard stick, if your racoit is wide vat
added according to taste.
espagnole witboot to ter, and if
CUCUMBERS (to Preserre).* – Make brewn; add a burch stari ;
choice of those which are small, and not when done, thicken it ru so o
too old, pat them into jars, and pour 'ezus; put a bitte lemon. Dice od
over thein a brine (to make the brine, serve.
take two thirds of waler, and one of vine Crcreek Sald.*-Pel ad ceta
gar, to several pounds of sait, acourdinx cucuinter in sicer, or pose
to the quantity of brine you wish to make, slicing it, and let it seep turn
a pound to three pints; put it over the boars in vicecar; tertenT:
VO
fire till the salt is melted, let it sand to i serre, drain at the reen. ** sa
settle, and before you use it, pour itchi' the cucur ber papier 170 s...
clear); when you wish to use them, take, Coormees Sauce. -Caice C-tak-
the rind off, and dress them in the same bers into piece the size a
way as the fresh cucumber.
i anú three quarter on
CCCUMBERS, Preserved. - Split and then into a ceas cout, ratta
take the seeds from the number of cu. weil to take out ite vair: 2 ::*
cumbers you intend to use; lay thers for butter into a stupir.
Orie
three days in strong salt and water; then cucut..bers, and at the one arts
put them into cold water, with a little ! fire. taking care te bereir:
alum, and boil them till tender; drain, when thes are of a 2CO3. mi to
and let them lay in a thin syrup for two them three larze sporgenzeit,
days, then boil the syrup again, pour it and to ci ; et les a
over the cucumbers, repeat this opera sbort tide on the fre.
tion twice more; then having boiled to! CraUMBERS, Streed. Siin ones.
souillé some clarified sugar, put them in lumbers thick, or cz: thesis
it, simmer them for five minutes ; tle and dir de tben i to w rai;
next day boil both up again, when they oser tten sose #11337**, 200
may be put by for use.
siced or 0.1 ; eco a itert.
Cucu BEES ( Ragout of).*--Let some bitbiter. Sie ITHT; 24
cocambers soak for two hours, in helí a ' bore you serve in T+ This
t23-spoonful of vinegar and a little salt; ; in belure, pot wist. 200 & 11 kv.
turn them often, by which means the less it was trees.
water, which is 80 cold to the sto. CUCUMBER Th"_fake a raza
mach, will be drawn out; after they tare cucutters, rei it cruises *
been thus soaked, squeeze and put them the yolks ci three ezz. Cras En Fr.
into a stewpan with some good stock, a 'the crumb oi tacao, C2* r150
bunch of herbs, and a bit of butter; sew in a brat *22 01:11, cat
them, and, when done, add a little calls; stated becau, anot és tri tip.
clear off the fat from the ragoût, and Cecruba liv.-Patx eut is
serve; or, when you have squeezed the 'ices fitea larzec-03 P-
Cucumbers, put them into a stewpan into a tone, ar, with tko
with co:ne butter, and, haring turned rar, Stor large ori est. 1.8.16
them a few times over the fire, shake in otr. a lile zarik * 2*7* *
SE
a little flour, and moisten with stock; tulofa's, tree inzett,
when it is sufficiently done, and the ! and ball a ponese
sauce consumed, add the yolks of two por A'terarratto Facolto
eges beat up with some milk, and serve Kirette wb le abi; we, C..
them for an entremel, either under exrs, i and flver the liquori:
or without eggs. If you wish to make a pat it into amai, bet, use the
roup of them, boil some cucumbers coce i salat, or with oud meet.
op in water, and then dress them with i CCLlis.-L27 ore the bottom of a


CUL
( 202 )
CUL
stewpan as much lean veal as will cover / through a silk strainer. This cullis is
it an inch thick; then cover the real for all sorts of ragoûts; fowls, pies, and
with some slices of undressed bacon tureens.
(gammon is the best), three onions, Cullis (a Family one). - Roll a piece
three bay-leaves, some sweet herbs, two of butter in flour, and stir it in a stew.
blades of mace, and three cloves. Put pan till the flour is of a fine yellow colour.
on the lid of the stewpan, and set it over Then put in some thin broth: a little
a slow fire; but when the juices come gravy, a glass of white wine, a bundle of
out, let the fire be a little quicker. When sweet herbs, two cloves, a little nutmeg
the meat is of a nice brown colour, till or mace, a few mushrooms, pepper and
the stewpan with good beef broth, boil salt. Let it stew an hour over a slow
and skim it, then let it simmer for an fire, then skim all the fat clean off, and
hour; add a little water mixed with as strain it through a sieve.
much flour as will make it properly CULLIS of Fish.-Broil a jack or pike
thick; boil it half an hour, and strain it. till it is properly done, then take off the
You may keep this cullis a week. skin, and separate the flesh from the
Collis.*_ Put some rouz into a sauce bones. Boil Six eggs hard, and take out
pan, and when it is warm, add some the yok. Blanch a few almonds, beat
stock, and a bunch of parsley to it, stir them to a paste, in a mortar, and then
ring it with a wooden spoon ; let it boil add the yolks of eggs. Mix these well
for about an hour, taking care to skim with the butter, then put in the fish,
it. Strain it through a sieve, take off all and pound all together. Take half a
the fat, and the scum which forms at the dozen onions, and cut them in slices,
top, and then set it by for use.
two parsnips, and three carrots. Set on
Cullis for all sorts of Butcher's Meat. a stewpan, and put into it a piece of but-
-You must take meat according to the ter to brown, and put in the roots to boil.
number of guests; if ten or twelve, a leg Turn them till they are brown, and tben
of veal and a ham will be necessary, with pour in a little broth to moisten them.
all the fat, skin, and outside cut off. Cut when it has boiled a few minutes, strain
the leg of veal in pieces of about three or it into another saucepan, and then put in
four inches thick, each way, place them a leek, some parsley, sweet basil, hall a
in a stewpan, and then the slices of ham, dozen cloves, some mushrooms, and
two carrots, and an onion cut in two; truffles, and a few bread crumbs. When
cover it close, let it stew softly at first, it has stewed gently a quarter of an
and as it begins to brown, take off the hour, put in the fish, &c. from the mor.
cover and turn it, to colour on all sides tar. Let the whole stew some time longer,
the same: but take care nut to burn the but be careful that it does not boil.
meat. When it has a pretty brown co. When it is sufficiently done, strain it
lour, inoisten your cullis with broth made through a coarse sieve.
of beeſ, or other meat; season the cullis Cullis, the Italian Way.- Pat into a
with a little sweet basil, some cloves, stewpan half a ladlelul of cullis, as much
and a little garlic; pare a lemon, cut it essence of ham, half a ladleful of gravy,
in slices, and put it into the cullis with as much of broth, three or four onions
some mushrooms. Put into a stew pan a cut into slices, four or five cloves of gar
good lump of butter, and set it over a lic, a little beaten coriander seed with a
slow fire; put into it two or three hands. | lemon pared and cut into slices, a little
ful of four, stir it with a wooden ladle, sweet basil, mushrooms, and good oil;
and let it take a colour; if the cullis be put all over the fire, let it stew a quarter
pretty brown, you must put in some of an hour, take the fat well off; let it be
Hour. The flour being brown with the of a good taste, and it may be used with
cullis, pour it gently into the cullis, all sorts of meat and fish, particularly
keeping it stirring with a wooden ladle, with glazed sh. This sauce will also
then let the cullis stew softly, and skim serve for two chickens, six pigeons,
off all the fat, put in two glasses of Cham- quails or ducklings, and all sorts of lame
pagne, or other white wine; but take and wild fowl.
care to keep the cullis very thin, so that Collis for all Sorts of Ragoûts.-Hat-
you may take the fat well off, and cla- ing cut three pounds of lean veal, and
rify it. To clarify it, you must put it halifa pound of bam into slices, lay it in
into a stove that draws well, cover it the bottoin of a stewpan, put in carrots,
close, and let it boil without uncovering, and parsnips, and an onion sliced ; cover
until it boils over; then uncover it and it, and set it stewing over a stove; when
take off the fat that is round the stew- it has a good colour, and begins to stick,
pan; then wipe it off the cover also, and put to it a little melted butter, and shake
cover it again. When the cullis is done, in a little flour, keep it moving a little
take out the meat and strain the cullis while, until the flour is fried; then


CUR
( 203 )
CUR
moisten it with gravy or broth, of each | rather warm, then add rennet. When
a like quantity; then put in soune pais- the curd is come, lade it with a shape,
les, and basil, a whole leek, a baş-leaf, into an earthen shape, perforated, of any
some mushrooms and truffles minced form you please. As the whey drains,
mall, three or four cloves, and the fill it up, without breaking or poessing
trust of two French rolls ; let all these the curd. Ji turned only two beurs be
simmer together for three quarters of an fore it is wanted, it will be very light, but
bour; then take out the slices of veal, for those who like it harder, it should be
strain it, and keep it for all sorts of ra- made earlier, and squeezed. Cream,
milk, or a whip of cream, sugar, wine,
Collis of Rools.- Cat some carrots, and lemon, should be put into the dish
parsnips, parsley roots, and onione, into or into a glass bowl, to serve with the
Klices, and put them into a stewpan over curd.
the fire, and shape them round. Take CURD Pudding (Boiled). – Rob the
two dozen of blanched almonds, and the card of two gallons of milk, well drained,
crumb of two French rolls, soaked first in through a sieve; then mix with it six
good fish broth. Pound them with the exgs. a little cream, two spoonsíul of
roots in a mortar, and then boil all toge- orange-flower water, half a putmeg zrat-
ther Season it with pepper and salt, ed, three spoonsful of flour, and three
strain is off, and use it for berb or fish spoonsful or bread-crumbs, bali a pound
of currants, and half a pound of raisins
Colls, White.-Take a piece of real, stoned. Let
it boil for one hour, in a
cut it into small bits, with some thin slices thick cloth well foured.
of bam, and two onions, each cut into four; CURD Puddings or Puffs..-Turn two
moisten it with broth, seasoned with quarts of milk to curds, press the whey
mushrooms, a bunch of parsley, green from the curd, and rub it through a sieve;
onions, three cloves, and so lei it siew. then add to it four ources of butter, the
Being stewed, take out the meat and crumb of a penny roll, tao spoonsful of
rots with a skimmer, put in a few crumbs cream, and half a nutmeg grated, a little
of bread, and let it ste v soſtly; take the sugar, and two spoonful of white wine.
vbite of a fowl, or two chickens, and put Butter littie cups, or small pattypans,
it into a mortar ; being well pounded, and fill there three parts full. Bake them
mix it in the cullis, but it must not boil, carefully, and serve with sweet sauce.
and the cullis must be very white; but CURD Puffs.-Take the curd of two
if not white enough, pound two dozen of quarts of new milk, drain it dry, add to
sweet almonds blanched, and put it into it the yolks of seven exgs, and the whites
the cullis; then boil a glass of inilk, and of two, sugar, rose water, nutmeg and
Add it to the cullis; let it be of a good bread-crumbs'; make into a paste, cut
Lavour, and strain it off; then put it into in what shape you please, fry them in
a small kettle, and keep it warm. It inay boiling lard, and serve them with a sauce
be used for white loaves, crust of wbite made with butter, sugar, and white
bread, and biscuits.
wine.
CURACAO. - This is a species of bit CURD Star.-Put a quart of new milk
ter or wild orange, of which the rind is over the fire with a few blades of mace :
dried, and may be had at the druggists. and when ready to boil, add to it the
To make the liqueur called by this yolk- and whites of nine eggs uell beaten,
Raide, wash a pound of curaçao several and as much salt as will lie upon the
times in warm water ; then, having well point of a small knife. Let it boil till
drained, put them into a vessel with four the whey is clear; then drain it on a thin
quarts of brandy, and one of water; let cloth, or hair sieve, season it with sugar
i stand closely covered for a fortnight. and a little cinnamon, rose water, orange.
shaking it frequently; distil it after that flower water or white wine, to your taste,
a the usual way, and drain the curaçao and put it into a star mould, or any other
on a sieve. Sweeten it with five pounds form you please. Leave it to stand for
and a half of sugar, dissolved in three some hours before you tnrn it into a dish;
punts of water, mix it with the spirit and then put round it a thick cream or cus-
then fiterit.
tard.
CURD Cakes. Take a quart of curds, Curds and Whey.-Take a number
Fight eggs, leaving out four whites; put of the rough coats that line the gizzards
in sugar, grated nutmeg, and a little of turkeys and fowls ; clean them from
dour; mix these well together, heat but the pebbles they contain, rub them well
ter, in a fryingpan, drop them in, and with salt, and hang them to dry. Tbiş
try like frittere.
makes a more tender and delicate curd
Creps and Cream.- Put what quan than common rennet. Wben to be used,
tity of milk you please into a pan, made I break off some bits of the skin, and put


CUR
( 204 )
CUR
on it some boiling water; in eight or nine rants in bunches, and have ready the
hours use the liquor as you do other ren- white of an egg, well beaten to froth, dip
net.
them in, lay them abroad, sift double re-
CURRANT Cakes.- Pick and wash fined sugar pretty thick over them, and
the currants, either white or red; to to let them dry in a stove or oven.
quarts of currants, put one pint of water; CURRANT Ices.-Boiltwo pounds of red
when boiled, run the juice through a currants a moment with a quarter of a
jelly bag, do not press the bag ; to one pound of raspberries; rub them through
quart of juice put three pounds of sugar; a sieve, adding a pint of water, and
boil up the juice, ard strew in the sugari then the sugar, which must be very well
pour it into glasses, dry it in a stove till dissolved before icing.
it will turn out, then dry the cakes on CURRANT Ices. - Pick some currants
plates.
from their stalks, and squeeze them
CURRANTS, Conserve of.* _Take the through a sjeve; then take clarified su-
seeds from to pounds of red currants, gar, boil it to a very high degree, add it
and put them on the fire in a silver pan, to your currant juice, and, if you choose,
to dry them; then press them through a squeeze in the juice of four' lemons, it
sieve, and put thein again on the fire, will make it more mellow; strain them
stirring constantly until you can see the through the sieve a second time, put
bottom of the pan ; then, having dis- them in the icing pot, and finish the same
solved and boiled three pounds of sugar as all other ices.
to cassé, pour it on the fruit, stirring CURRANT Ice Cream.—Take one large.
continually'; in a short time take it off, spoonful and a half of currant jelly, pat
stirring it as before until it bubbles; then it into a basin, with half a gili of syrup,
pour it into moulds.
squeeze in one lemon and a ball; add á
CURRANT Cream.-Bruise some cur- pint of cream and a little cochineal,
rants that are thoro:ighly ripe in boiled then pass it through a sieve, and freeze
cream; put in beaten cinnamon, and it according to enstom.
sweeten to your taste; then strain it CURRANT (Fresh) Ice Cream.- Take
through a fine sieve, and serve.
one pint of currants, pass them through
Strawberries or raspberries, may be a sieve, with five ounces of powdered su-
done in the same way. It is best to gar, and a pint of cream, then freeze it
sweeten the fruit before you put in the according to custem,
cream, which should be almost cold be CURRANT Water Ice.-Take a large
fore the fruit is put to it, else the cream spoonful and a half of currant jelly, put
is liable to curdle.
it into a basin, and add to it the juice of
CURRANTS (Black) Drops. – Procure txo lemons, half a gill of syrup, and a
half a sieve of black currants, and put pint of water; then freeze it rich.
them in a pan; mash them well with a CURRANT (Fresh) Water Ice.-Take
spatula, and put them over the fire; let a pint of currants, pass them through a
them just boil, and pass thern through a sieve; then add to them four ounces of
sieve, over an earthen pan; put what powdered sugar, and one pint of water;
jelly comes from them into an earthen strain it, and freeze it rich:
pipkin, put it on the fire, and let it boil CURRANT (Black) Ice Cream.-Take
for two hours : keep stirring it all the one iarge spoonful of black currant jelly,
time with your spatula, or it will burn; add to it the juice of a lemon, and a pint
put in two pounds and a half of pow- of cream; pass it through a sieve, and
dered sugar, mix it with the jam, and stir freeze it according to custom.
it over the fire half an hour, drop it on CURRANT (Black) Waler Ice.- Take
pewter sheets or plates, in little drops, one large spoonful of black currant jelly,
from your knife, and put them into a hot put it into a basin, adu the juice of two
stove until you find that they are quite lemons, a gill of syrup, and half a pint of
dry, then take them off with a knife. water; 'strain it, and freeze it rich.
CYRRANTS (Red), Fromage Bararois CURRANT Jam (Black).-Gather your
of.* -Take the seeds from a pound of currants on a dry day, when they are
very sweet red curranta, and a quarter of full ripe, pick them from the stalks, wash
a pound of raspberries: press them them well in a basin, and to every pound
through a fine sieve; mix with the juice of currants, put a pound of double re-
balf a pound of fine sugar,and six drachms fined sugar, beaten and sifted; put them
of isinglass. Having put it in the pan into a preserving pan, boil them half an
with ice, when it begins to set, stir in a hour, skim, and keep them stirring all
plate of whipped crea:n, and finish as the time; then put them into pots : wben
directed. See Fromage Bavarois. cold, put brandy paper over, and tie
CURRANTS (to Ice). Take fresh cur white paper over all.


CUR
( 205 )
CUR
CURRANT Jelly:- Set on the fire in a clear, pour it into glasses ; when erld,
sugar-pan a pintol smooth clarified sugar; cat round pieces of paper that will just
when it boils, put in a quart of picked over the jeliy, dipped in brandy; par
red currants, in which let them buil for white paper over the glasses, twisting
balf an hour; be careful to skim them round the top.
well, and at times add a little cold water CURRANT Jelly (Beekl.-Make it the
to raise the scum; when boiled enough same way as the red currani jeily.goly
run tbe liquor through a sieve into a with this difference, that you may use
basin, in which you have squeezed thrap | very course sugar.
lemons, then put in some ísinglass, and CTKRAFT Jeilu (White).* -Take the
set your jelly in a mould in ice as usual. seeds from a dozen poupes of fine wbite
CURRANT Jelly.* -For this purpose the currants, and put her into ten poonds
ripest red currants should be taken, as of clarified sugar beiled to frend fissé,
the white are not so god for jelly; crush I take your saucepan trom the fire, stir the
them, and press out all the juice into a jeils ligudly with a skimmer, thes boil it
glazed pan; cover it very closely, and up twice, after which pass it throuxb
set in a cold place for six days; then sieve. Replace it over the fire, taking
with great care remove the thick skin care to keep the sides of the par clean
whicb then covers the juice, and pour it with a sponze, so that the jells does sot
into another vessel, throwing away what become coloured by the bear in bu lide;
remains at the bottom; when the juice skim it, and finish the same as the red
is perfectiy clear, weigh it, and for each jelly.
pound take half a pound of crusbed CURRANT Jelly (Frolet).-Mix two
sugar, put them on the fire together, pounds of black currar ts with ten pound
and much scum will soon rise, this must oí red currants, press cat the juice, and
all be taken off; let it remain on the fire pour it on nine pounds of fine sons.
for about an hour; then try it as follows: Make your jelly the same way as the
put a small quantity on a very cold plate, rose-coloured currant ie:ly.
and iſ when it cools it lecomes thick, and CERRANT Jelly without fire.* -Prese
of proper consistence, take the pan from the juice from your currents throcyb a
the fire; if that is not the case, let it re- sieve ; weigb it, and to every pound, put
main until that is the case. Pour the l' a pound of powder sugar; mi ten to-
jelly whilst hot, they must be quite gether well, pass then through a stran-
eola before you cover them with ink big, let it stand a little; tben pot it
peper.
into poits, and expose it to the sun fue
CURRANT Jelly, Framboisée. *_Take two days.
sevrn pounds of fine ripe red currants, CURRANT Jelly Framboisée. * -Take
three of wbite, and two of white raspber: two pounds of currants and a bandful of
ries, press them through a very close raspberries; bruise then well, and rub
borse-bair sieve; pour the juice on nine Ibem through a new coarse cirth. strain
pounds of double-refined suvar, broken the juice several times through a felt
in small pieces, place the whole on a strainer until quite clear. Clarity two
brisk fire, taking care to remove the ounces of isinglies with a little ciarified
scum as soon as it appears. When the suzar, skim it well, strain, and let it cool.
boilings follow each other very quickly, Clarily three quarers of a pound of
take out the skimmer, (which should be sugar, boil it to perit perlé, and let that
of copper) stir it, and let the jelly fall cool also; then mix that, the isinglae,
from it; on quitting the skimmer it juice of the fruit, and the juice of a
ouxbt to fall like treacle. If it does so, lemon together, and havice oiled and
it is sufficiently done. This jelly should well drained a mouid, pour in your pre-
be rose-coloured; by making it entirely paration, set it in ice, and do not remove
of red currants and red raspberries, the it from the mould, until wanted for table.
colour of the jelly will be red.
CURRANT Jelin Dremplings.-Take a
CCARANT Jelly (Red).–Strip off the piece of rice rich paste, and roll it out
currants, put them in a jar, set the jar in rather thin; then take some curtant jelly,
A kettle of hot water, let it boil an hour; spread it orer the paste, and mli ik up;
then tbrow the currants and juice into a roll it in a cloth, and tie it at each end;
fine lawn sieve, press out all the juice, boil it an hour, and then serve.
and to every pint of juice put a pound of CURRANT Marmalade.-Strip your euro
double-refined sugar; put them in a pre. rants off from the budehes, and soak
werving pan, kat it over a charcoal fire, them in toiliig water unul they break;
and keep stirring till it is a jelly, which then take them off the fire, and lay them
you will know by taking a little out to on a sieve to drain ; and when they are
cool; be careful to take off the scum as cold, pass them through the care sieve to
it rises, and when it is jellied and very clear off the seeds; then dry them over
т


CUR
( 206 )
OUR
the fire till you bring your sugar to the them into a preserving pan, with a glas
fifth degree of boiling, allowing as much of water; let them boil up until the fruit
sugar as the fruit weighs ; mix all well bursts; then strain the juice twice. Cla-
together, simmer it over the fire some rily and boil to cassé some sugar (an
time; then put the marmalade into pots. equal weight to the fruit); pour the juice
CURRANT Marmulade. - Take some on it, boil them together a quarter of an
ripe red currants, pick them, and squeeze hour, and having skimmed it well, pour
out the juice from some of them; put to it into pots.
it some juice of raspberries; then put to CURRANTS,
Red, (Preserved in
this the whole currants, boil them gently; bunches).-Having stoned your currants,
and when they begin to break, put in an tie six or seven bunches together with a
equal weight of sugar boiled to candy thread, to a piece of split deal about the
height; boil them together, masti them length of a Bager; put double-refined
as they boil; skim them, put in some sugar, equal in weight to your currants,
rose water, and when it becomes as thick into a preserving pan, with a little water,
as marmalade, put it into pots.
and boil it till the sugar flies; then put
CURRANT Paste.- Well wash some the currants in, and give them a boil up,
currants, put them into a preserving pan, and cover them till the next day; when,
bruise them, and with a little water boil take them out, and either dry them, or
them to a pulp; then press out the juice, put them into glasses, with the syrup
and to every pound take twenty ounces boiled up with a little of the juice of red
of loaf sugar; boil it to a crack, take it currants; put brandy-paper over them,
from the fire, and put in the paste; then and tie them close down with another
heat it over the fire, take off the scum; | paper, and set them in a dry place.
put it into your paste pots, or glasses;
'CURRANTS
Preserved' 'liquid in
then dry and finish them the same as bunches.*—For this purpose, either red
other pastes.
or white currants may be used, only be
CURRANT Paste.*-Pick and take the careful not to mix them, and choose
seeds from ten pounds of fine red cur- those bunches which have the largest
rants, crush them, and having pressed out currants; take out the seeds very care-
the juice, strain it through a silk sieve. | fully with the nib of a pen. Boil clari.
Clarify and boil to cassé an equal quan- tied sugar, (a pound to each pound of
tity of sugar, pour the currani juice on fruit) to boulé, take the pan from the
it, set the whole over a gentle fire, stir: fire, put in the currants, stir them with a
ring courtantly until it becomes of a pro- skimmer, taking care that the fruit does
per consistence, wbich may be known by not burst, cover the pan, and give the
observing when the bottom of the pan whole one boil; skim the preserve light-
can be seen clearly; take it off from the ly, and put it in:o glasses ; do not cover
fire as soon as thai is the case, and pour them till the next day.
the paste into tin moulds, which must be CURRANTS (to preserve them dry).-
placed on alates, or copper plates: smooth Stone your currants, and tie them up in
the tops with the blade of a knife, sprinkle bunches; to every pound of currants, boil
sifted sugar over, and place them in a two pounds of sugar, till it blows very
stove, where they must remain till next strong; dip in the currants, let them boil
day; when the paste should be turned very fast till the sugar flies all over them;
in ihe moulds; sprinkle sifted sugar over wben settled a quarter of an hour, bcii
them again, and set them in the stove a them again till the sugar rises almost to
second night; on the following day, re the top of the pan; let them setile ; skim
inove them from the moulds. lay it in them, and set ihem by till the next day;
boxts, with white paper between each then drain them, and lay them out,
laver, and keep them in a dry place. A taking care to spread the sprigs, that
sixth part of the quantity of raspberries they may not dry clogged together; dust
added 10 the currants, would greatly im. them very much, and dry them in a hot
prove the flavour of this paste.
stove.
Currant Pustils.-Take hall a pound CURRANTS Preserved in Jelly.-Stone
of prunded loal sugar on a plate, ihen a your currants, clip off the hack tops,
quantity o! currants, which squeeze and clip them from the stalks; to every
through a sieve; when that is done, add pound boil two pourds of sugar, till it
the juice to the sugar, till it makes a blows very strong ; slip in the currants,
paste as clear and thick as you think give them a quick boil, take them from
proper.
The fire, and let them settle a little; then
CURRANTS, Preserurd. * - Take the give them anot: er boil, and put in a pint
spects and stalks from whatever quantity of curiant jelly, drawn as direc ed, till
of currant you intend to use (of which a you see the jelly will flake from the
fourth par' must be white currants); put lokimmer; ihen remove it from the fire,


CUR
( 207 )
CUR
let it settle a little; skim them, and put in alternate layers, till your dish is full,
them into glasses, and as they coul, take then cover, and bake it.
care to disperse thern equally.
Currant tart is much improved by add-
CURRANTS for Tarts, i to preserve).- ing either raspberries, or mulberries, to
Put a pound of sugar into a preserving the currants.
pan, fur every pound and a quarter of CURRANT (red or arhite) Tartlets. *-
currants, with a sufficient quantity of Having taken the seeds from a pound of
currant juice to dissolve the sigar; when fine ripe currants, mix them in a pan,
it boils, skim it, and put in the currants, with a quarter of a pound of powder
and boil them till they are very clear; sugar; put there into the tartlets, made
put them into a jar, cover them with as usual. (See Tartlets.) When baked,
brandy-paper, and keep them in a dry make a thin jelly with a quarter of a pound
place.
of crushed currants, and two ounces of
CURRAYT Pudding.- A pound of cur. powder sugar, with which the tartlets
rants, a pound of suiet, five eggs, four should be masked.
spoonsful of flour, half a nutmeg, a tea. CURRANTS en Timbale. – Pick and
spoonful of ginger, a little powder sugar wash some fine red currants, and set
and a little sa!t; boil this for three them to stew gently in thick clarified
hours.
sugar; and when done enough, mix with
CURRANTS (Ratafir of). * -Take two them lemon juice, and a little isinglass.
quarts of brandy, two of currant juice, CURRANT Water.*-Pick a pound and
two pounds of crushed sugar, a drachin a half of currants, and half a pound of
of pounded cinnamon, and the balne of raspberries, both quite ripe; crush them,
cloves. Take the seeds froin the cur press the juice ihrough a sieve, and
rants before you press out the juice ; put to it à quart of water, a!id three
rectify the brandy, then add the cinna- quarters of a pound of sugar; let it stand
mon, cloves, and juice. When it has half an bour, then pass it through a
stood a month, draw it off, dissolve the napkin, pour it iu to decaniers, and set
sugar in it, and then filter the ratafia. them in iced water.
CURRANTS (Black), Ratifia of."-Take CURRANT (Fresh) Wuter. – Take a
a gallon and a half of brands, one quart quart of fresh currants, and squeeze them
of river water, two pounds of black cur- through a sieve with your hand; add two
rants, three of crushed sugar, one of bit- large wooden spoonsful of powdered 90-
ter ciierries, six ounces of black currant gar, one lemon, and some water; make
leaves, and a drachm of cilinamon or it to your taste; strain it through a
cloves. Bruise the leaves, and fruit, sieve, 'it will then be fit for use.
and spice, and then put them into the CURRANT Water made of Jelly.—Take
brandy to infuse for a month. Dissolve two large spoonsful of currant jelly, and
the sugar in the water, and when the mix it with a little warm water; then
ratafia is drawn off, mix the syrup with put one gill of syrup, squeeze two or three
it; then filter and bottle it.
lemons in, and let the rest be water;
CURRANT Shrub.-To five pints of cur: taste, and make it to your palate, putting
rant juice, either red or wbite, one pound a little cochineal in to make it a fine
and a hall of loaf sugar; when dissolved, colour; strain it through a sieve, and it
put to it one gallon of rum or brandy; will then be fit for use.
clear it through a flannel bag.
CURRANT Wine. * Take Fixteen
CURRANT Syrup,* -Put five or six pounds of currants, three gallons of
pounds of red, two of white currants, water; break the currants with your
and two pottles of raspberries, into a hands in the water, strain it off; put to
ieve; crush them, and press the juice it fourteen pounds of fine sugar, strain
through it into a pan, and place it in a it into the vessel ; add a pint of brindy,
cellar to ferment; in a week's time, pass and a pint of raspberries. Stop it down,
the juice through a straining bag, and and let it stand three months.
having clarified, and boiled to fort soufflé CURRANT Wine (Red or White).*-
four pounds of sugar, put the juice to it, Take thirty pounds of either red or white
and boil them together once; skim, and currants, and an equal quantity of black
take it from the fire. It is necessary that curranis and small cherries, not stoned,
the currant juice should ferment, to and leaving on the stalks ; put the whole
prevent its becoming a jelly in the into a ca:k, and bruise them with a large
boitles.
stick; then boil half a quarter of juniper-
CURRANT Tart.*-Pick your currants berries in five or six pints of water, to
from the stalks carefully, and baring which add half a pound, or a pound of
lined a dish with puff-paste, strew pow- honey, to make the juniperberries fer-
der sugar over the bottom of the dish; ment; when they have fermented, mix
then put the fruit, then sugar, and so on, I them with the juice of the fruits. Stir
T 2


CUR
( 208 )
CUR
it together during four and twenty houre, CURRANT Fritters without Eggs.-
two or three times, and then fill up the Half a pint of ale, not bitter; stir into
cask with water, and close it. This it flour to make it tolerably thick, and a
quantity of fruit will make a hundred few currants; beat this up quick; have
and fiity bottles of excellent wine. If the lard boiling, throw in a large spoon-
you desire to make it stronger, put in a ful at a time.
pint or two of brandy.
CURRANT (Dry) Génoises.* - Having
CURRANT (Black) Wine.-Take three waslied and dried a quarter of a pound of
pounds of ripe black currants : pick and currants, mix half of them, and the pee!
bruise them, and put
them into a deep of a lemon, shred fine, with the usual
basin, with four bottles and a half of preparation. (See Génoise.) Finish and
brandy; add, if you please, some cloves, glaze them as directed, with a quarter of
and a little bruised cinnamon, and set a pound of powder-sugar, and a little
the jar in a place for two months. At white of egg; as you do them, strew
the end of that time, strain off the liquor, over each a few of the currants; dry
pressing the currants well, in order to them a minute in the oven.
extract all the juice, which put again CURRANTS (Dried), Madelaines of.*-
into the jar, with a pound and three | Prepare your paste in the usual was,
quarters of sugar; leave it till the sugar and when it is ready to put in the moulds,
is completely melted, and then brain mix with it two ounces of currants.
through paper, and bottle off. This CURRANTS (Dry) Mosaic Tartlets af.*
liquor becomes excellent after three or -Wash half a pound of dry currants, and
four years keeping.
mix three quarters of them with a pot
CURRANT (Dry) Brioche.* - This is of apricot marmalade ; with this hill
made in the same manner as the cheese your tartlets. (See Mosaic Tartlets.)
brioche; only that currants (a pound When baked, glaze them, and strew
and a ball to eight pounds of the paste), over them the remainder of the cur-
are used instead of cheese. The same rants, which must be perfectly dry.
quantity of stoned raisins may also be CURRANTS (Dry) Nongats.*-Blanch
used, if preferred.
three quarters of a pound of sweet al-
CURRANT (Dry) Cakes. - Take two monds; cut them into thin slices, and
pounds of fine flour, one pound and a put them in!o a cool oven to colour
half of butter, the yolks of five or sixihem; dissolve six ounces of powder.
eggs, one pound and a half of sugar, six sugar, and when it begins to turn red,
spoonsful of white wine, three spoonsful throw in the almonds, stirring them with
of carraway seeds, two nutmegs, and one a spatula ; pour this mixture on a but-
pound of currants; beat up the butter tered plate thinner than usual, (see
with your band till it is very thin; dry Nongats à la Française), and strew over
the flour well; put in the carraway seeds, it dry currants and sugar. Finish them
and nutmegs, finely grated; afterwards in the usual manner, and then cut them
put them all into your batter, with the into crescents, with a circular paste-
eggs, white wine, and rose-water ; mingle cutter, of two inches diameter.
them well together; put in the currants ; Aniseed nongats are made the same
let your oven be pretty hot, and as soon
as they are coloured they will be sutfi. CURRANTS (Dried) Cream Patissière
ciently done.
of.*_Wash a quarter of a pound of dried
CURRANT (Dry) Funchonnettes. currants in several waters, till perfectly
Take half the quantities of the usual clean ; dry them well, and then simmer
ingredients, (see Fanchonnettes), with them a few minutes in two ounces of
the addition of three ounces or dry cur- clarified sugar. Make a cream pátissière,
rants. When your fanchonnettes are (see that article); and having inixed the
made and pearled, put between, and on butter with it, add a quarter of a pound
each pearl, a single currant, (for which of sweet and bitter macaroons, two ounces
purpose take an ounce). Put them into of powder-sugar, and the currants.
a gentle oven, paying particular atten Raisins may also be used for this pur.
ţion that the meringues, or pearls, do not pose; but they must be stoned, and each
lose their white colour.
raisin cut in half.
CURRANT (Dry) Fritters d la Dau CURRANT (Dry) Petits Pains.*-Fin
phine.*-Having picked and washed six the petits-pains, made like petits-bains
ounces of dried currants, boil them à la reine, with cream pátissière, to
gently for a minute or two in two ounces which is added, two ounces of powder-
of clarified sugar. When cold, put about sugar, and two of dry currants. Then
a quarter of a spoonful of them on each make a glaze with a quarter of a pound
fritter (see Fritters d la Dauphine), and of powder.sugar, and half the white et
finish as therein directed.
an egg ; mask each petit-pain with this,
way.


CUR
( 209 )
CUS
and strew the currants over as you do them with bread crumbs; and having
them; dry the glaze in the oven. made as many balls as you require, voil
CURRANTS (Dried), and Cedrat Pud- them a minute or two, before you make
ding Anglo-Française.*-Rasp the zeste use of them.
of a cedrat on a quarter of a pound of CURRY Porder. * - Take thirteen
lump-sugar, scrape it into a pan, with ounces of coriander seed, two ounces of
a glass of Madeira wine, and three quar- black pepper, one ounce of cayenne pepo
ters of a pound of dried currants : take per, three ounces of cummin seed, kix
three quarters of a pound of beef-suet, ounces of pale-coloured turmeric, the
six ounces of marrow, both chopped very whole pounded very fine. Set them to
small, and five ounces of flour; add to dry perfectly before the fire, turning
thern, with five eggs, half a glass of them frequently; mix them well, and
cream, a pinch of salt, and half a nut when cold, put it into bottles; and it
meg, grated; mix these ingredients with kept in a dry place, will continue good
the currants, &c., and finish as directed. for years.
See Marrono Pudding Anglo-Française. This po:vder is used to flavour various
CURRANT (Dry) Pudding.* - Chop a kinds of meat, fish, and poultry, in the
pound of suet, and mix it with a pound proportion of two table-spoonsful of the
of floor, half a pound of currants, (well powder to two pourds of meat; the
washed), a tea-e poonful of pounded-gin- onions must be fried first, then the meat
ger, balí a spoonful of tincture of saffron, and curry, and when it is a little brown,
and a little salt; stir in a sufficient quan- pour oo it two cups of water.
tity of water, to make it a proper con: Curry Sauce. *- Put a quarter of a
sistence; tie it in a buttered cloth, and pound of butter into a saucepan, with a tea-
boil it for an hour; serve it with melted spoonſul of saffron in powder, five small
batter, white wine, and sugar.
pimentos, crushed ; make your butter
CURRANT Dry Sauce (for Venison). quite hot, and then add five large spoons-
--Boil for a few minutes one ounce of ful of velouté ; stir the sauce well, and
dried currants, in half a pint of water; serve it without skimming or straining;
then add a small tea cupful of bread a little grated nutmeg may also be added.
crumbs, six cloves, a glass of port wine, CUSTARD.-Boil a pint of milk with
and a bit of butter.' Stir the whole well | lemon-peel and cinnamon ; mix a pint
till it is properly emonth.
of cream, and the yolks of five eggs, well
CURRANT (Dry) Wafers. * - Blanch beaten ; when the milk tastes of the sea-
and cut half a pound of sweet almonds soning, sweeien it enough for the whole ;
into very thin strips, put them into a pour it into the cream, stirring it well;
pan with a quarter of a pourd of powder, then give the custard a simmer till of a
sugar, half a spoonful of flour, the grated proper thickness. Do not let it boil; stir
rind of an orange, two whole eggs and ihe whole time one way; then season
one yolk, and a grain of salt; stir these with a large spoonful of peach water, ard
ingredients with a spatula very gently, two tea-spoonsful of brandy, or a little
so as not to break the almunds; when ratafia. Ji you wish your custards to be
well mixed, butter a baking plate, about extremely rich, put no milk, but a quart
eighteen inches long, by twelve wide, of cream.
upon which pour your preparation, Custands.*_Take six eggs, leave oht
Spreading it with the blade of a kniſe, the whites; mix your egus and sugar to-
that it may be equally liquid in all parts; I gether with some rose water ; then beil
and then, with a fork, remove such of a pint of cream, and put in the eggs (the
the almonds as may lay above the others. cream must not boil after the eggs have
Strew nver the whole two ounces of dry been put in). Stir them to prevent them
carrants. Put it into a moderately heated from curdling.
oven for two minutes, and then strew Custards (Small).*-Put an ounce of
over the currants some crushed sugar, sifted flour into a small saucepan, with
and replace them in the oven till they one eys, and stir it over the fire till it
aequire a clear yellowish tinge on both becomes a very smooh paste; mix with
sides : when done, cut it into pieces tiroit six yolks and one whole egy, a quarter
inches square, and while warm, press of a pound of powder-sugar, six maca-
them on a round stick (about two inches roons, crushed, and a grain of salt; stir
diameter), to give them a semicircular it well for some time, and then add ten
form. This operation should be per-moulds full of cream, half an ounce of
formed as quickly as possible, that the crisped orange flowers, or the rind of an
walers may not change colour.
orange, lemon, or cedrat. When your
CURRY Bal's.-Beat up the yolk of moulds are lined with puff-paste, putin
a hard egg with a small piece of butter; each a piece of but'er the size of a fil-
season them with curry-powder; mix / bert;
then pour in the preparation, and
T 3


CUS
( 210 )
CUS
put them in a brisk oven : serve them a pound of powder-sugar, and a pot of
quite hot. These quantities will make apricot marmalade ; put them over a
eighteen.
moderate fire, with coals on the sauce-
CUSTARD Anglo-Française.*-Make a pan lid ; let them remain a few minutes,
cream pátissière, with a litile vanilla in that they may soften, but not break,
it; and when dried, add of butter, Have ready a preparation of rice, boiled
powder-sugar, and crushed bitter ma with half a pound of butter, the same of
caroons, six ounces each, a quarter of a sugar, on which has been grated the peels
pound of dry currants, and the same of of four lemons, a pinch of salt, and eight
stoned raisins, two ounces of preserved or nine glasses of milk, and thickened
cedrat, cut in pieces, four drachms of with the yolks of ten eggs. Make a
crisped orange flowers, half a nutmeg raised crust like the custard à la Portu-
grated, a pinch of salt. and half a glass gaise, in which pour a fourth part of the
of white wine. Mix in the twelve whites rice (cold); on that lay forty-eigbt
whipped firm as usual ; pour the pre-quarters oi apples; over them pour the
paration into a raised crust, and bake in same quantity of the rice, then the
the usual way.
apples, rice, &c. reserving the finest
CUSTARD, Baked. – Boil a pint of quarters for the top. Bake it in a brisk
cream with mace and cinnamon; when oven, for between two and three hours.
cold, take four eggs, leaving out two of When done, mask the top with apple-
the whites, a little rose and orange jelly, apricot or currant marmalade, and
flower water, a little white wine, put the crust with apricot marmalade also.
meg, and sugar to your taste; mix them CUSTARD (Plain).- Take a quart of
well together, and bake them in china cream or new milk, a stick of cinnamon,
cups.
four bay leaves, and some mace; boil
CUSTARD of Cream.*—Prepare your them all together; then well beat up
custard as usual. (See Apple Custard) twelve eggs, sweeten them, and put
Fasten a paper band, about four inches them into a pan; bake, or boil them,
high, round it, and 611 it with a good stirring them all one way, till they are
cream pátissière, with rather less butter of a proper thickness; boil your spice
than usual. Bake it for three quarters and leaves first, and when the milk is
of an hour; take off the paper, dorez it: cold, mix your eggs and boil it; you may
sprinkle the top of the cream, and colour leave out the spice, and only 118e the bay
it with the salamander.
leaves, or in the room of that, four or five
CUSTARD Fritters.- Having beat up bitter almonds.
the yolks of eight eggs, with a spoonful CUSTARD à la Portugaise. - Choose
of flour, half a nutmeg, a little salt, and about a hundred fine apples, from which
a glass of brandy, add a pint of cream; select three dozen of the best ; scoop out
sweeten it, and bake it in a small dish: the core, and as you trim them, put them
When it is cold, cut it into quarters, and into a saucepan, with just water enough
dip them in batter made of half a pint of to cover them, adding the juice of two
cream, a quarter of a pint of milk, four lemons, and two spoonsful of powder-
eggs, a little ginger, grated. Fry them sugar;' when scalded, put them into
in good lard or dripping, and when done, another saucepan, with three quarters
strew grated sugar over them.
of a pound of powder-sugar, the peel of
CUSTARD of Fresh Fruit.* -- Have two lemons, and a sufficient quantity of
ready a tin or copper mould, and line it water to boil them: in the mean time,
completely with paste, taking care that cut the rest of the apples into quarters
it takes all the form of the mould. Then and make them into a marmalade; to
take a sufficient quantity of apricots, which, add a pot of apricot marmalade,
peaches, plums, or any other fruit you and a quarter of a pound of fresh butter;
please; and having taken out the stones, pass this through a sieve. The wbole
seeds, and stalks, mix the fruit up with apples must be taken from the fire while
powder-sugar; put it into the crust, and they are yet firm.
bake it in a hot oven. When ready for Make a raised crust, about nine inches
table, mask it with the syrup and ker. diameter, and tive or six in height; in
nels, blanched and cut in halves. which put a fourth part of the marina-
Custard in Preserved Oranges:- Fill lade; lay a dozen of the whole apples on
three or five oranges with custard; gar- that, having filled each apple with apricot
nish with a little sweetmeat, either wet marmalade; cover them with the mar.
or dry; this makes a very pretty dish. malade (the same quantity as at the
Custard à la Parisienne.* --Cut fifty bottom), then a dozen more apples;
sound apples into quarters, (pared and mask them also with marmalade, and so
cored), and put them into a saucepan, again with the remaining fruit and mar-
with half a pound of butter, a quarter of malade. Tie a thick paper round the


CUS
( 211 )
CYD
Tast, and put it into a brisk oven; in an | afterwards, a spoonful of mignonette, two
bour's time cover the top, and then let it of powder-sugar, and four eggs; mix
remain two hours longer. When done, them well together, and then put in four
mask the crust with a very transparent more eggs, six yolks, and half a pound
apricot marmalade, and the top with a of Gruyere cheese, cut in dice. When
clear apple jelly. This custard may be the whole is thoroughly incorporated, if
garnished in various ways according to the paste be not sufficiently moist (it
taste.
should be of the consistence of the choux),
CCSTARD Pudding.*- Mix a pint of add an egg or two, then whip six whites
cream with six eggs, well beaten, two of eggs firm, and put it in with six
spoonsful of flour, balf a nutmeg, grated, spoonsful of Chantilly cream. Pour this
and sals and sugar to taste; butter a preparation, while hot, into a raised
cloth, and pour in your batter; tie it up, crust, at least ten inches in height, and
put it into a saucepan of boiling water, bake it for two hours, or two and a half,
and let it boil for an hour and a half. in a moderate oven. Serve it bot.
Serve, with melted butter for sauce. CUSTARD, à lu Turque. * -Put a pound
CUSTARD Pudding:- Boil a pint of and a hall of good rice into cold water
thick cream, with a bit of cinnamon in over the fire, and when it boils, take it
it, and put to it a quarter of a pound of off and drain it well; then put it into a
sugar. Wben it is cold, put to it the large saucepan, with twelve glasses of
folks of five eggs, well beaten, and stir good milk, à pound of butter, the same
it over the fire till it is pretty thick; but of sugar, on wbich have been rasped the
take care not to let it boil. When it is peels of four oranges or cedrats, and a
quite cold, butter a cloth well, dust it grain of salt. Put the saucepan over a
with flour, tie the custard up in it very moderate fire to swell the rice, taking
close, and boil it three quarters of an care that none of the grains burst; stir
hour. When you take it up, put it into it a little, and when done, add to it two
a basin to cool a little ; untie the cloth, pounds of dry currants, the yolks of
lay the dish on the basin, and turn it up: twelve eggs, and some spoonsful of Chan-
You will break the pudding, if you do not tilly cream; after which mix in the
take off the cloth carefully. Grate over twelve whites whipped firm. Prepare
it a little sugar, put melted butter and the crust in the usual way; bake it in a
a little wine in a boat, and send it to moderate oven two hours and a half;
table.
when ready for table, brown it with a
CUSTARD (Small) Soufflées.* -Put two salamander.
ounces of rice-flour and two of butter CUTLETS, Maintenon. - Cut slices
into a saucepan; mix them together about three quarters of an inch thick,
well, and add to them a quarter of a beat them with a rolling-pin, and wet
pound of powder-sugar, and two glasses them on both sides with egg ; dip them
of cream, in which a small quantity of in a seasoning of bread-crumbs, parsley,
vanilla has been infused; put this mix- thyme, knotted marjoram, pepper, salt,
tore over a moderate fire, and hoil it like and a little grated nutmeg; then put
a cream pátissière. Then put to them them into papers folded over, and broil
the yolks of four eggs, two spoonsful of them. Serve them with melted butter
whipped cream, and the four whites, and a little mushroom catsup mixed
beaten firin. Make the paste for the with it.
moulds the same as petits pâtés à la bé. CUTLETS en Surprise.* - Take some
chanelle, and when half baked, pour in pufi-paste, roll it out to a moderate
your preparation, and finish them. When thickness, and cut it into pieces the form
done, they should not stand a minute of small hearts, in the same manner as
before they are sent to table. These Mutton Cutlets en Papillotes, lay some
emall custard soufflées may be made with apricot marmalade on them, turn them
any fruit, and flavoured with any ingre- over, press the edges together, lay them
dient you may think proper to use. on a tin, and bake them. Cut some
CUSTARD à la Suisse.* - Put nine common paste into bands so as to resem-
glasses of milk and half a pound of fresh ble the mutton bones, bake, but do not
botter into a saucepan, and when it be. colour them. When the cutlets are done,
cins to boil, take it from the fire, and adu dorez them; crush some mushrooms,
to it from eighteen to twenty ounces of which sprinkle over, instead of bread;
siſted four, stir it with a wooden spoon make a skewer red hot, and lay it on the
till it becomes a smooth paste, when it cutlets to imitate the marks of the grid-
must be dried a little over the fire; in iron. Dish them, en consommé, with
about five minutes put it into another the bones placed in proper order, and
vessel ; mix with it six ounces of butter, serve.
a pound of Gruyere cheese grated ; add CYDER.-Cyder is a fruit liquor pre-


CYD
CYD
( 212 )
away.
'pared by means of fermentation, from posed to a free current of air, and where
the expressed juice of different sorts of it can be spread very thin, it is apt to
apples. The process by which this liquor contract an unpleasant smell, which will
is formed has much similarity in all the much affect the cyder produced from it.
different districts, although there is No criterion appears iu be known by
much diversity in regard to the care and which the most proper point of maturity
management which are bestowed upon it. in the fruit may be ascertained with ac-
The varieties of apples which are growo curacy; but there is good reason to be-
and cultivated in the different fruit dis. | lieve that it improves as long as it con-
tricts of the kingdom for this intention, tinues to acquire a deeper shade of yel.
are extremely numerous; the following low. Each heap should be examined
is a list of the most approved:
prior to its being ground, and any de-
Styre.
cayed or green fruit carefully taken
Coccagee.
Golden Harvey.
When the fruit of different sorts and
Red Streak.
qualities has been kept separate from
Golden Pippin.
one another a few weeks, it will be per-
Queening.
ceived that some of the prime sorts are
Cowanne Red.
in a proper state of maturation ; that the
There have been several varieties of pulp has acquired its highest degree of
apples introduced from Normandy, and richness; the kernels assumed their
are chence called Red Norman, Yellow brownest colour; the rind still free from
Norman, &c. Mr. Knight's new kinds any appearance of rottenness; and that
are also highly esteemed for cyder; they easily yield to the pressure of the
namely,
thumb: then is the time, and ench is
The Downton Pippin.
the fruit to be employed in making prime
The Grange Apple.
cyder. Every necessary uiensil stould
The Foxley, and
now be got in readiness; the mill, press,
The Brengewood Pippin.
tubs, caeks, pails, and bowis, well
Gathering the Fruit. - Great care washed, and suffered to dry thorougily
should be taken that it is sufficiently before they are employed in the busi-
ripe before it is removed from the trees, ness.
otherwise the cyder will be harsh, rough, Grinding the Apples.-In the burinees
and unpleasant in its taste. It should of grinding the fruit, for this use, into
be gathered on a dry day, when the fruit what is termed pommage, several differ.
has acquired such a state of maturity as ent methods are practised. It has been
to be ready to drop from the tree, when suggested by some that each sort of apple
the limbs or branches of it should shonld be ground separately, or, at least,
be slightly shaken, and disburthened such sorts, in mixture, as become ripe at
in a partial manner of its apples, thus the same time; but others state that this
taking only such as are in a ripe state, practice is that by which “ fine cyder, of
leaving the others to acquire a 'due de different flavours and degrees of strength,
gree of maturity. It is indeed thought is obtained from the same orchard, tlie
best to make ihree gatherings of the liquers being mixed after they are
crop, keeping each by itself. The latter made." It is, however, allowed that,
gatherings, as well as the wind-falls, “in all common cases,' 'the practice of
can, however, only be employed in mak grinding, diferent varieties of fruit
ing inferior cyder; the prime cyder must equally ripe together, is found eligible;
be drawn from the first gatherings which as it is less difficult to find the requisite
have been made.
degrees of richness, astringency and
The merit of cyder will always depend flavour, in three varieties, than in one.
much on the proper mixture, or rather And hence it is supposed, that cyders
on the proper separation of the fruits. made from the juice of mixed fruits,
Each kind should be collected separately under common management, generally
and kept till it becomes perfectly mel. succeed with greater certainty than those
low; for this purpose, in the common from only one kind. In the grinding, the
prac:ice of the country, they are placed fruit should be reduced as nearly as pus-
in heaps of ten inches or a foot thick, and sible, to an uniform consistence, in euch
exposed to the sun and air and rain; not a manner as that the rinds and kernels
being over covered, except in very se. may be scarcely discernable from the
vere frosts. The strength and flavour of general mass; the operation proceeding
the future liquor is however increased by slowly, with a free accers of air.
keeping the fruit under cover some time Preparing the Ground Fruit.-Cyderiets
before it is ground; but unless a situa- do not all agree with regard to the exact
tion can be afforded'it, in which it is ex. I time the pommage should be carried to


CYD
( 213 )
CYD
the press ; the usual average is from placed in some moderately cool situa-
about eighteen to twenty-four hours; at tion for the winter. In racking, it is
the end of tbis time the ground fruit or advisable that the stream from the rack-
pommage is carried to the press, and a ing cock be small, and that the receiving
square cake or cheese made of it, by tub be but a small depth below the cock ;
placing very clean, sweet straw, or reeds, lest, by exciting a violent motion of the
between the various layers of pulp, or parts of the liquor, another fermentation
pommage, or by putting it into hair-cloths be brought up. The casks into wbich
spread upon the vats, and placing them the liquor is put, whenever racked off,
one on another. They are turned up should always be previously thoroughly
on the sides and corners over the pulp, scalded, and dried again; and each
80 as nearly to meet in the centres. should want several gallons of being full,
They should be laid very even, and ten to expose a larger surface to the air.
or twelve niay be laid over each other Having attended to these rules so far,
in regular layers, the square frame of the cyder will require very little further
the press being raised with them, keep- attention, beyond filling up the vessels
ing the pile 10 an uniform size. Upon every two or three weeks to supply the
the whole, a strong board is placed, waste by the insensible fermentation,
wider than the pile, on which the blocks until the beginning of the succeeding
of the press rest. It is of the utmost im- March; at which time, it may be reason-
portance that the straw or reed, where ably expected, the cyder will be bright,
they are used, should be sweet, and per- pure, and in a fit state for its final rack-
fectly free from any fustiness, lest the ing. This should be done in fair weather;
cyder be impregnated therewith. Parti- but should the cyder not prove as bright
cular care ought also to be taken, to keep and as good a colour as desired, this is
the hair.cloths sweet, by frequently the time for applying some innocent re-
washing and drying; or the ill etfects of medy; the best method is by putting two
their acidity will be communicated to pounds of lump sugar into a hogshead of
the cyder. To this cake or cheese, after cyder. If you wish the cyder to be of a
standing awhile, a slight pressure is at higher colour than what the fruit gives
first to be given by lowering the screw of it, melt a pound of lump-sugar in a stew.
the press, which must be gradually in- pan, over a clear fire, stirring it fre-
creased as the cakes become dryer, until quently, until it comes to a very dark
all the must or juice is expressed, which brown colour; then take it off the fire,
is usually completed by the long lever and, as it cools, add some cyder thereto,
and windlass; after which, the juice must by little and little, continuing to stir it
be strained through a coarse hair sieve, till it becomes a thin uniform fuid.
and put either into open vats, or close About a pint of this colouring to a hoys-
casks.
head of cyder, is sufficient.
Fermentation.- Fermentation should Soon after the spring racking, the
not, by too much beat, be carried on too casks may be gradually stopped, by
rapidly, nor by extreme cold, too slowly; first laying the cork on the bung-hole,
as, in either case, the fermenting body and in the course of a few days, forcing
would be injured; therefore, a certain it very tightly into it, covering it over
degree of warmth, or rather impercepti- with melted resin, or any other similar
ble heat, conduces best to regulate this substance.
operation. This degree of warmth may Bottling the Cyder.-This should be
be understood to rent between forty and done in a month after the spring-rack-
fifty degrees of Fahrenheit's thermome. | ing, when the liquor has acquired in the
ter; new made cyder should therefore cask its highest degree of perfection ;
be put into a cellar according to this then, when the weather is fair, the baro-
rule; the fermentation will then go on meter high, and the wind in a northerly
with due regulation.
point, let the bottles be filled, setting
When the liquor appears. tolerably them by uncurked until the morning;
clear to the eye, and has a piquant, vi- then let the corks be driven very tigbtly
nous sharpness on the tongue, then the into the necks of the hottles, tied down
least hissing noise heard in the ferment with small strong twine or wire, and
ing liquor in this state, shews the place well secured with melted resin, or other
in which it stands is too warm, and air material of the same nature.
must be admitted. This is the critical Cyder Brandy. Take very hard or
moment for racking the liquor, which is sour cyder, (as that yields the most
done by drawing off the pure part into spirit,) twelve gallons ; distil it the same
open vessels, which must be placed in a as other spirits are distilled. Then, with
more cool situation for a day or two, after a gentle fire, draw off two gallons of
which it may again be barrelled, and cyder brandy or spirits, to make royal


DAB
( 214 )
DAM
cyder. You may distil on as long as off the liquor into the stewpan, put to it
any spirits will run, for other uses. a piece of butter rolled in flour, a sport-
CYDER Sweets. Beat up the wbites ful of catsup, some pickled mushrooms,
of forty eggs, and mix them with eight and a glass of wliite wine; let it buil til
giallons of water; put to these half a it is of a proper thickness, if there is any
hundred weight of sugar, put half the scum take it off, and puur the sauce over
sugar into half the egg water, set it over the fisłı.
a gentle fire, and stir it about till it is DAMSONS Bottled.-Gather them on
dissolved; then put in more egg water a dry day before they are ripe, when they
to keep it from boiling too tigh: putting have just turned their colour. Put them
in a quart at a time, till all the egg wa. in wide-mouthed bottles, cork them
ter is used; skim it as it rises, and when close, and let them stand a fortnight;
it has done rising, and the sweets are then carefully examine thein, and if any
clear, add the rest of the water, and boil of them are mouldy or spotted, take
it to the consistency of a syrup.
them out of the bottles, and cork the
Crder Vinegar.* — Take about six rest close. Put the bottles in sand, and
pounds of sour leaven, made with yeast they will keep good till the spring.
and rye flour; dilute it with warm water, Damsons Candied. After they have
and pour it through the bung-hule into been preserved, dip them in warm
a large cask of cyder; put a large stick brandy' to wash off the syrup ; then sift
into the bung-hole, and stir it about well | fine sugar over them, and set them to
to mix the leaven with the cyJer; then dry in a stove or oven. Do this, taking
let it stand to ferment for a week ; at the them out three or four times, and siſt
end of that time you will have a strong. sugar over them, but do not let them be
cyder vinegar, which must be drawn off cold before they are quite dry..
immediately.
Damson Cheese.* --Take eight pounds
CYPRUŚ WINE (to imitate). – To of damsons, and bake them in a jar till
nine gallons of water, put nine quarts of they are tender; then rub them through
the juice of white elder berries, which a cullender, put to them one pound and
has been pressed gently from the ber. a ball of lump sugar, and let them boil
ries, and passed through a sieve without to the thickness of marmalade.
bruising the kernels of the berries; add Damsons Dried.-Take dam-ons that
to every gallon of the liquor three pounds you have preserved, drain all the syrup
of Lisbon sugar; to the whole quantity from them, cover the boitoms of sieves
put an ounce and a half of ginger sliced, with them, and put them into stores
and three quarters of an ounce of cloves which should be hot, change the sieves
then boil this near an hour, taking off every day till they are dry, and as you
the scum as it rises, and pour the whole change the sieves turn the damaisons,
to cool in an open tub, and work it with and when they are not sticky nur likely
ale yeast, spread upon a toast of white to give, take them out, paper a box
bread, for three days, and then run it ard put them in, and lay a paper be-
into a vessel that will just hold it, adding tween each layer of damsons.
about a pound and a half of raisins of the Damsons Dried.-ake a thin syrup,
san split, to lie in liquor till you draw it let it boil, and skim it, then stone your
off, which should not be till the wine is damsons, and put them into the syrup;
fine, which you will find in January. boil them up once, then leave them in
the syrup; make anuther syrup with
some retined sugar, with just suficient
water lo damp it; boil this syrup till it
is candied, then take the damsons out of
DABS Fried.-Put oil, rendered lard the first syrup, and put them into the
or dripping, into a frying pan, sutti syrup you bave just made; let them sin-
cient to cover the fish ; let the fat boil mer in it a little over the fire, and leave
before the fish is put in; dry the fish them in afterwards, till the following
well with a cloth, and flour it; when day; then place them one by one on a
fried, lay it on a cloth to drain.
sieve, and dry them upon a store or in
DABS Strwed. - Clean the dabs, and nearly a cold oven, turning them twice a
cut off the fins; put them into a stewpan, day. When they are dry, place them by
with as much water as will cover them; layers, into boxes, with paper between
put to them an anchovy split, a blade of each layer: keep' them in a dry, cool
mace, some salt, a spoonful of lemon- place.
juice, and a shalot ; let these simmer DAMSON Drops.-Put some damsons
very slowly till they are done enough, in the oven to bake, but not so inuch as
skim them very clean, lay them to drain to break ; then skin and stone them,
in a dish,but keep them hot; then strain I and pass them through a sieve ; siſt some
D.


DAM
( 215 )
DAR
serve.
common loal sugar through a lawn sieve, / with a layer of damsons; then strew in a
and mix with them; make it very thick, handful of sugar, till you bave put in
drop them off your knife on paper, and what quantity you like; tie them close
put them on the stove to dry; when down ; set them in an oven or in a pot
they are quite dry, turn them on a sieve, of water over the fire; let them inluse
and wet the outside of the paper, and till they are all melted; let them stand
they will come off easily; put them into ill cold, then drain the juice from them,
the stove again till they are quite dry boil it up well, and strain it till clear
and hard, and then put them into pa- put it to your damsons, let them stand
pered boxes.
till cold, put a brandy paper over them,
Dansox Dumplings. – Make a good and cover the pot with a wet bladder.
hot paste crust, roll it pretty thin, lay it Damson Pudding:-Make a paste, and
in a basin, and put in as many damsons lay it in a basin; then fill it with ripe
as you please. Wet the edge of the paste or bottled damsons, cover it with paste,
and close it up; boil it in a cloth for an boil it, and when it is ready to serve, cut
bour; pour melted butter over it, grate a piece out of the top, mix with the fruit
sugar round the edge of the dish, and sifted sugar to the palate, and a small
quantity of pounded cinnamon or grated
DAMSON Ice (Cream). - Take three nutmeg.
ounces of preserved damsors, puund and Danson Pudding.-To a pint of cream
break the stones of them, put them into a or milk, add six eggs, four table-spoons-
basin, squeeze in two lemous, and a pint ful of sifted Anur, a little salt, a little
of cream; press them through a sieve, pounded cinnamon, and whisk them well
and freeze it.
together. Then take some ripe or bot-
Damsox Ice (Water).-Take a quarter tled damsons, rub them through a hair.
of a pound of preserved damsons and sieve, add to the mixture a sufficient
break the stones; put them into a basin, quantity of the fine pulp, to make it, in
squeeze in one lemon, add nearly a pint sub-tance, a little thicker than batter;
of water, and balf a gill of syrur; pass it sweeten it according to your taste, put
through a sieve, and freeze it rich. it into a buttered busin, Aur a cloth and
DAMSON Jelly. – To eight pounds of tie over, let it boil for an hour and a
dansons, put eight pounds of fine sugar, quarter, and when you serve, turn it
and half a pint of water; boil them for out of the basin, and pour melted butter
all an hour over a gentle fire, till the all over.
skins break; then take them off, and Damson Tart. – Make a nice crust,
pt then by for an hour ; set them on lire your dish, put in the fruit, and finish
timp fire again, for balf au hour more; set the same as for any other fruit pie.
them by again for the same time ; du so Dausons Who'e, Wet.- Take some of
the third time; while they s'and off the the largest and best damsons, and prick
fire, put a weight upon thein to keep them at each end, boil some syrup on a
them under the syrup. The last time, brisk fire, in a preserving pan, for a quar-
you must boil them till you parceive ter of an hour; then put your damsons
t'ey are of a very high colour in the part in, and boil them for twenty minutes;
where the skin is broken; then jake put them in an earthen pan, cover thein
ham otil, set them by to cool, and when up with paper, (as they boil, skiin them
tuey are cold, drain off the syrup, and well); the next day strain the syrup from
make the jelly in the following manner: them, and let it have a good boil, then
-Boil a good quantity of green apples, put the damsons into pots, and, wben
green gooseberries, and quince cores, to cold, put some apple jelly over them.
i mash;
then strain them tbrugh a hair DAMson Wine.-Gather the damsong
sirve. Take an equal quantity of this on a dry day, and bruise them. Put
Jelly and the former syrup, and boil them them into a stein, wirh a cock in it, and
over a gentle fire together till they jelly; to every eight pounds wf fruit. add a
cim it well, and wbile it is hut, put gallon of boiling water. In two days you
it into glasses or pots.
may draw il off. and put it into a vessel,
DANsons to ke p.-Put them in small and to every gallop of the liquor, add two
t'one jars or wide-mouched botiles; set pounds and a half of fine sugar. Fill up
them ip to their necks in a boiler of cold the vessel, and stop it up close. Keep it
wale", and lighting a fire under, scald in a cool cellar for cwelve months, then
them. Next day, when they are quite bottle it, putting a lump of sugar into
mold, til up with spring-water, and each bottle. Cork them well, and it will
CINEPI them closely.
be fit for use in two months afier.
Damsons (to preserve).* -Put a quart DARIOLS.-Put rather mire than
a damsns, with ball a pund of loaf half a quar:ern of flour upon a pie-board,
eng powdered fine, into a dcep pot, with a quarter ol a pound of butter, a


DIS
( 217 )
DRA
bic is immersed in the water, which from bottles, is, by dipping the corks in
instantly communicates the degree of a mixture of white wax and beel-suer, in
heat it receives.
the proportion two-tbirds of the for-
The Sand-bath is resorted to when mer to one-third of the latter; and then,
a very strong degree of heat is neces. when the corks are well driven into the
sary: a vessel filled with sand is placed bottles, to cover them with the first-
on the fire, and the alembic completely mentioned lute.
buried in it; this last process, however, DOTTERELS. They are to be
requires the utmost precaution.
roasted i he same as Ortolans.
Glass, or eartheni vessels, are pre DOVES.-The turtle dove is distin-
ferable in distilling waters; but if they guished by a blueish ring round its neck,
are not sufficiently large to contain the the other parts being almost white. The
whole of the liquid, copper ones, if well stock-dove-exceeds both the wood-pigeon
tinned, may be employed instead. and ring.dove in size. When they are
Earthen vessels should be perfectly fresh and fat, they are limber-footed, and
baked, free from blemish, and previously feel full in the vent; but when stale,
proved.
their vents are green and flabby.
Great care is necessary that the fire DRAGEES (Common).*-The paste
be not too fierce at the commencement for these dragées is made in the same
of the operation, as the vessels employed manner as for the better sort, but the
are liable to break when exposed sud- materials differ a little : thus to a quar-
denly to a strong heat; the fire should ter of a pound of the gum, take either
therefore be increased gradually. equal quantities of sugar and powder,
Observe, that when a substance re or one-third of the former to two-thirds
quires repeated distillation, the fire of the latter. When these and the gum
should be increased for each operation. are well mixed, roll out the paste until
Also observe: that the distilled liquid it is as thin as the back of a knife.blade;
ought to tiow from the alembic in one then take a paste-cutter, shaped like a
continued, though small stream; if it sugar-loaf, with the top taken off, with
come by drops only, the liquor obtained the largest end of which, cut as many
will be but slightly impregnated with the pieces of the paste as will about two-
essential oil.
thirds fill the cutter; press these through
The first drops which flow from the the smaller end into paper cases ; set
alembic are called phlegm, and should them in a warm place for several days.
por be mixed with the distilled liquid; These kind of dragées may, if liked, be
it is therefore better to place a small sugared in the same manner as almonds.
glass under the mouth of the alembic; DRAGEES en Pastillage.* -These dra-
when nearly half billed, remove it, and gées are made of the same materials as
put the vessel in which the distilled the superfine dragées; the only differ-
substance is to je received.
ence consists in their forms, which
The various vessels used in distilling resemble the bonbons : to make them,
ought to be very closely cemented to it is necessary to bave a number of
gether; the material for this purpose is vooden moulds, (pear-tree wood is the
called ſute; and is also used to put over best), on which niust be stamped small
the corks of the bottles containing spi- squares, with various devices engraved on
rituous liquors.
them. Cut your paste into small pieces;
The best lute is made with linseed oil, press each piece on a mould; take off all
a small quantity of litharge, to give it the super-abundant paste; then dip your
dryness, and very dry clay reduced to finger in water, and with it remove the
powder; by beating these ingredients well paste from the mould; dry them in cases
in a mortar, a thick paste is produced, like the other dragées.
which is easily spread over the edges of DRAGEES, Superfine,*-Put a quarter
the verrels, and effectually excludes the of a pound of the best gum-dragon into a
air. This paste will continue moist pan, with a pint of cold water, cover, and
and ductile for a long time.
let it stand for twenty-four hours; then
Another lute is composed of clay, sand, take a strong close cloth, about two feet
and cow-hair, or hemp; this is generally long, and put a part of your gum into it;
used to put over such vessels as are liable fold it three times, so as to envelop the
to crack, or melt, on being exposed to gum; then wring the cloth, by which
very strong heat.
means the purest gum will be forced
Lutum Sapientiæ is made of slacked through; scrape it off carefully with a
lime, flour, and clay, finely pulverised knife, and then proceed in the same way,
and 'sifted; bound together with whites until all the gum be strained; put it into
of eggs, beaten up with water.
a marble mortar, and stir it about with a
The best method of excluding the air pestle for half an hour; then add to it a
U


DUC
( 218 )
DUC
pound of double-refined sifted sugar; mix of rich beef gravy, with a lew leaves of
them together well, until it becomes a thyme, two small onions, if agreeable, a
stiff paste; divide this into five parts, little whole pepper, and a bit of ginger;
four of which must be tinged as follows: then take a tame duck, lard it, and ball
red, blue, yellow, and green, (the fifth roast it; put it into the gravy, and let it
left white), with the usual colouring ma stew for ten minutes; put in a quarter
terials. Before, however, they are co-of a pint of red wine; when the duck is
loured, add to each piece, a pound and a done enough take it out, boil up the
half of double-refined sugar, sifted, gravy to a proper thickness ; skim off
dipping the paste in water occasionally, the fat, lay the duck in a dish, and pour
to enable it to receive the additional the sauce over it.
quiantity of sugar. When you mix in the Ducks, Braised.*--Lard two young
colouring materials, add also a corre-ducks, and place them in a braising-pan
sponding perfume: as, to the red, rose- with a slice of ham, onions, salt, pepper,
water, and a few drops of essence of a bay leaf, and a glass of stock; close
roses; to the blue, oil of violets; to the the pan, and let ii stand over a gentle
yellow, essence of cedor; to the green, fire till done ; serve them with their own
essence of bergamot; and with the white liquor. Morels, capers, and artichoke-
mix a little orange-flower water, and bottoms may be added, they must be
some drops of essence of Néroli.
cooked separately in consommé or veal
Your paste being thus prepared, form gravy.
it of whatever little ornaments you please, Ducks à la Bruxelles.*-Cut a veal
such as eggs, balls, turnips, adding sweerbread and some streaked bacon into
green leaves to these), &c. of the white; of dice, and mix them with some mush-
the yellow, a pricots, pears, carrots, &c.; rooms, green onions, parsley, and two
plums, &c. of the blue; and so on; rolling sbalots, all shred fine, some salt, and
ihem in your hands to smooth them, and whole pepper; pat the whole into the
make them all quite small; to those inside of the duck; sew it up to prevent
which imitate fruits, add tails and tops, any from falling out, and stew thie duck,
cut from cherry-stalks, and stuck on with a thin slice of bacon on its breast,
whilst the paste is damp; and with a hair. with a large glass of white wine, as much
pencil, dipped in powdered cinnabar, stock, two onions, a carrot, half a par-
tinge the pears, apples, and apricots, anip, and a bundle of sweet herbs. When
slightly breathing on them to moisten done, strain off the sauce, skim, and add
the surface. When all are done, put a little cullis to thicken it.
them into paper cases, and set them in Ducks, to choose.-Their feet should
a warm place for several days, to dry. be supple, and they should be bard and
DUCK en Aiguillettes.* - When the thick on the breast and belly. The feet
duck is about three parts rione, accord- of a tame duck are thick, and inclining
ing to the directions for duck poêlé, drain to a dusky yellow. The feet of a wild
and place it on the dish; then mak duck are reddish, and smaller than the
eight' incisions on the breast, four on tame; they should be picked dry. Duck-
each side ; take a tea-spoonful of shalots lings should be scalded.
shred fine, put them into a stewpan with DUCK(Cullis of).-Roast a duck, and
two ladlesful of blond, pepper, nutmeg, then pound it in a mortar; then fry some
and salt; boil them together a little rashers of bacon to a nice brown, and
while, add the juice of two lemons, and put them into a stewpan with a handful
pour this sauce on the breast, so that it of lentils, a clove of garlic, a few cloves,
may flow into the incisions.
and some savory, let them all stew toge-
Duck, Fillets of, en Allumettes.* ther; when they have stewed some time,
Cut the meat off a roasted duck, into pound them with the meat of the duck
long fillets, dip them in good batter, and and toss them up in a pan with melted
fry them in fresh butter of a good colour; lard; put in some veal gravy to give it a
as soon as they are done, strew over pale colour, and strain it.
them some fine salt, and having fried DUCKLINGS à la Curmelite.-Lard
some chervil for five minutes in the same the fleshy parts of a couple of young
pan, lay it in a dish, with the fillets on ducks, and put them into a stewpan
it, arranged like bundles of matches. with equal quantities of broth and white
Duces, Boiled. Take a nice fat duck; wine, a little coriander-seed, a slice or
salt it two days, then let it boil slowly in two of lemon, and some truffles, cover
a cloth. Serve it with onion sauce, but your pan, and stew them. Wben done,
melt the butter with milk, instead of take off the fat, and serve with their own
water.
gravy.
Duck, Boiled à la Française. Put Duck, dressed in different ways.-
wo dozen of roasted chesnuts into a pint | Take either a large duck, or two duck-


DUC
( 219 )
DUC
lings, which truss like a fowl for boiling; duck, giving it the form of a balloon or
put it into a pot (just about large enough oval,' lasten up the ends, and cook it
to hold the cuck) with thin slices of like a fricandeaux, over a slow fire; re-
bacon, a little stock, a glass of wine, duce the gravy that it yields to a jelly,
pepper, salt, onions, carrots, a head of and glaze your duck with it, and add to
celery sliced, a bunch of sweet herbs, the sauce consommé. veal gravy, &c.
two cloves, and a bay-leaf; when done, Duck, Hashed.-Cut a duck in pieces,
take out the duck, wipe the fat off very and four it; put in a stewpan some
clean, and serve with what sauce or ra gravy, a little port wine, shalots chop-
Koût you choose, such as sweetbreads, ped fine, salt, pepper, and a bit of
green-pease, turnips, chesnuts, olives, lemon; boil this; then put in the duck.
cucumbers, or any sort of stewed greens, toss it up, take out the lemon, and serve
according to the season.
with toasted sippets.
Dicks, Fricasseed. - Quarter them, Duck, Hashed in different Ways.-
beat them well with the back of a kniſe, Roast a couple of ducks till they are
dry them well, fry them in fresh butter; three parts done, and let them cool;
when they are alinost done, put in some then cut the breast in thin slices, taking
onions shred small, and a little thyme; care to preserve the gravy; the legs will
Md a little claret, thin slices of bacon, serve for another dish, which you may
passley and spinach, boiled green, and dress by wrapping them in a cowl with a
shred small. Break the yolks of three good farce, and serve with cullis sauce;
egz3 into a dish, with a little pepper, for the slices you have cut from the
and some grated nutmeg, toss thein up breast, cut cucumbers, and marinate
with a ladleful of drawn butter; pour them about an hour with a little vinegar,
this over the ducks, lay the bacon upon salt, and one onion sliced; then také
them, and serve.
out the onion, squeeze the cucumbers
Duckling, Fricasseed.-Cut the duck- in a cloth, and put them into a stewpan
lings into small pieces, dry them, flour with a bit of butter, a slice of bam, a
them, and fry them in butter; then little stock, four, and veal gravy; boil
take a little canary, some parsley, and slowly, skim it well, take out the ham,
onin, chopped small; a little whole and then put in the duck to warm, with..
pepper, and a blade of mace; add to out boiling. You may likewise do the
these some sugar. bntter, and verjuice; same with chopped truffles or mush-
then pick the stalks off from a good rooms, or any thing else you may think
handful of clary; make a batter of three proper, according to the season. A
or four eggs, four, and cream, with a cold roasted duck will answer much the
little nutmeg; fry these, and having same purpose for this dish.
placed your ducklinis on a dish, pour Duck in Hotch-pot.*-Cut a duck into
the fried clary, &c. upon them, and quarters, and stew it in a small pot, with
serve.
some turnips, the quarter of a cabbage,
Dyck, Fillets of, and Truffles. -Hav- parsnips, carrots, and onions sliced, (all
ing cut your fillets, toss them up in a parboiled,) some good stock, a bit of
little butter, with parsley and shalous, streaked bacon cut in slices, with the
sbred fine. Take a dozen of truffles, rind leſt on, a bunch of sweet herbs, and
soak them in white wine, and slice them; a little salt. When the whole is done,
place a layer of the fillets into a stewpan, put the duck into a tureen, and the ve-
then a layer of the sliced truffles, and getables round it; skim the fat off the
so on, alternately (strewing small pieces liquor in which the vegetables were
of fresh butter on the truffles), until all stewed ; add a little cullis to thicken the
your materials are used; cook them sauce, which must be served over the
over a slow fire till done, when place duck.
them in the dish for table; pour white Du Fillets of, à la Mamelle.*-Cut
wine and consommé, of each half a glass, the fillets from two or three young ducks,
into the same stewpan, boil them toge- | about two thirds roasted, taking care to
ther for about a quarter of an hour; collect the gravy, and put it into a stew-
skim, and then pour it over the fillets. pan; add to it half a glass of white wine,
Drck en Grenade. * _Bone a duck, the same of veal gravy, or good consommé,
beginning with the back, without break a liver, two truffles, both cut small, salt
ing the skin; and cut the whole of the and spices; let these stand over a slow
meat into dice; do the same with truf. fire to thicken; put your ducks in, and
fies, vea! sweetbreads, breast of fowl, tinish cooking them, taking care that the
and bacon; cook these over a gentle fire, sance only simmers the whole time.
with sali, pepper, and nutmeg, add the Ducks, broiled with Mushrooms. The
yolks of three eggs to thicken it, stir it inside being taken out of a couple of
well, and then put it in the skin of the ducks, turn the legs under the skin, and
U 2


DUC
( 220 )
DUC
with a knife, divide them in two, by cut- / and bone also a fowl; wash them, season
ting them down the middle; beat them them with pepper, salt, and a small
with a wooden spoon, dip them in some quantity of mace and allspice, in the
goud clarified butter, and lay them on finest powder. Put the fowl withinside
the gridiron over a gentle charcoal fire. the duck, and into the fowl put a call's
The inside must lay towards the fire till tongue, pickled red, hoiled very tender,
nearly done; then turn then on the and peeled; press the whole close; the
other side ; let them be of a nice brown skins of the legs must be drawn inwards,
colour; and whilst they are broiling, that the body of the duck and fowl may
every now and then, sprinkle pepper be quite smooth. If you choose, the
and salt over them; when done, lay them space between the sides of the crust may
on the dish, and pour mushroom sauce be filled with a fine forcemeat; let it
over them.
bake in a slow oven, either in a raised
Duck with Olives.*--Prepare and dress crust or pie-dish with a thick crust or.
your duck as in Poélé; take the meat of namented according to taste.
the olives from the stone, like a cork Duck Pie.-Scald a couple of ducks,
screw, being careful not to break it, that and make them very clean ; cut off the
it may return to its proper form; throw feet, pinions, necks, and heads. Take
them into hot water, and give them a out the gizzards, livers, and hearts; pick
boil, or put them into a saucepan with all clean, and scald them. Pick out the
tour spoonsful of espagnole, twice as fat of the inside, lay a good puff paste
much consommé, and a little pepper; crust all over the dish, season the ducks
reduce this to a third, over a fierce fire; both inside and out, with pepper and
put it to the duck, and keep it hot in salt, and lay them in the dish, with the
the bain-marie.
giblets at each end, properly seasoned.
Ducks, with Oysters. - Take wild | Put in as much water as will nearly fill
ducks, truss them, make a ragoût with the pie, lay on the crust, and let it be
veal sweetbreads, mushrooms, truffles, well baked.
and oysters, seasoned with fine herbs Duck Pie. Prepare a couple of ducks
and parsley; when it is almost done, the saine as for roasting, and parboil
farce the ducks with it; tie them up them; then lard them with large lardons
well, and roast them; serve them very of bacon, and the lean of bam, seasoned
hot, with a mushroom cullis poured all with pepper, salt, spice, sweet herbs,
over.
and parsley, shred small; make your
Docks, with young Pease:-Well roast paste, roll it out an inch thick, raise
two ducks, then neatly cut them up all your pie; lay all over the bottom of it
but the back bone, and put them in a pounded bacon seasoned with salt, pep-
stewpan with young pease, that have per, spices, sweet herbs, and parsley,
been well stewed in plenty, of cream shred fine; then lay in the ducks, and
sauce ; shake in a liaison of the yolks of fill up the spaces with mutton cutlets,
two eggs, with a little crean, and serve larded and seasoned, with the above-
them in a tureen or a dish, with a good mentioned seasoning; then strew some
border of paste.
of the same seasoning over the ducks and
Duck au Père Douillet.* - Take a cutlets, and lay thin slices of real over
duck, and put it into a stewpan just large the whole, and thin slices of bacon over
enough to bold it, with a bunch of par- the veal ; Then put in a piece of butter;
sley and green onions, a clove of garlic, lay the lid on the pie, and put it in the
thyme, a bay-leaf, basil, some cloves, oven ; let it stand four or five hours in
some coriander-seeds, sliced onions, the oven; while it is baking, make a ra-
a carrot, a parsnip, a slice of butter, two goût of mushrooms, truffles, cock's.
glasses of stock, and one glass of white combs, livers, and sweetbreads, tossed
wine; then reduce it over the fire to the up in a stewpan, with melted lard,
consistence of a sauce, and serve it over moistened with gravy; let these simmer
the duck.
over a gentle fire for half an bour, skim
Ducks au Père Douillet.'-Lard a off the fat, and thicken it with a cullis
couple of young ducks, and fill them of veal and ham. When the pie comes
with a farce made as follows:-chop up out of the oven, place it in a dish, cut it
the meat of a fowl, the two livers oi the open, take out the bacon and veai, take
ducks, two sausages, a little ham, and off the fat that swims at the top; pour in
five or six truffles, previously beiled in the ragoût, and serve the pie hot.
red wine; mix these with the yolks of DUCKLING Pie. -Scald two ducklings,
eggs, with here and there a little sliced and clean them properly, and cut them
lemon, and a pinch of coriander-seed; into quarters, and put them into a pie
fasten this in as usual, and roast them. upon a good farce, with two slices of
Duck Pie.-Bone a full grown duck, ! peeled lemon over them to keep white,


DUC
( 21 )
DUC
and season the same as for other poul Duck Wild.-These birds should be
try ; mix two glasses of white wine, with fat, the claws small, reddish and supple;
some good cullis, and boil it some time if not fresh, on opening the beak they
together to reduce it to a good consist will smell disagreeable; the breast and
eder. Serve this sauce in the pie. rump should be firm and heavy; the
Ducks, Poélés Sauce Bigarade.* flesh of the hen-bird is the most delicate,
The ducks being singed, drawn, and though the cock generally fetches the
trussed, as usual, rub the breasts with highest price. Pick them dry, cut the
lemon-juice, and lay them in a stewpan wings very close to the body, take off the
with slices of bacon under and over them, necks, draw and singe them, truss up
and cook them in a poêlé, but do not the legs and skewer them; and having
pot them on the fire until about an hour rubbed them with their livers, spit, and
before dinner. When ready for table, roast them; take them up with the gravy
place them on your dish, and pour over in,
and serve with lemons.
them the following sauce: three ladles. Ducks Wild. - The entrails being
ful of espagnole travaillé, a little pepper, taken out of the wild ducks, wipe them
the juice, and part of the rind of a Seo well with a cloth; put into the inside a
ville orange; give it one boil only before bit of butter rolled in pepper and salt;
you use it.
when trussed, spit, and roast them
DUCKLINGS en Purée.*-Truss a cou- quickly for a quarter of an hour, which
ple of dock lings like chickens, and have will be enough, as the gravy should not
ing made a light farce of white meats run out before they are taken up; shake
and bacon pounded, lettuce, salt, pep- four and salt over them, and froth them
per, &c. fill the ducklings with it, wrap with butter. Put good strong gravy un-
ibem in slices of bacon, and do them in der them, and you may serve them with
a pint of stock over a gentle fire. Boil hot port wine in a boat.
some young pease in veal gravy, add to Duck Wild.-Half roast them ; when
them shred parsley, sweet herbs, savory, they are brought to table slice the breast,
&c. ; when done, rub them through a strew on pepper and salt, pour over them
sieve, and serve your ducklings with the a little port wine, and squeeze the juice
parée round them.
of an orange or lemon over; add some
DUCK à la purée de Lentilles, * - gravy to this, set the plate over a lamp,
Prepare the duck as for poêlés, and hav cnt up the bird, let it remain over the
ing laid it in a saucepan on slices of ba- lamp till done, now and then turning it.
con, cover it with the sauce, and a few DUCK(Wild) Fillets of, à l' Orange.*-
slices of fillet of veal, with two carrots, | Take the breasts of four wild ducks with
three onions, two cloves, a bay leaf, x the skins on, and soak them in oil, with
little thyme, parsley and scallions; pour salt, pepper, an onion, and some parsley.
on this a ladleful of broth, and leave it About an hour hefore dinner time skewer
for three quarters of an hour or longer, if and tie them on a spit, and roast them
necessary. When done, dish it, and pour for half an hour; then cut them in fillets,
either over or under it, according to its leaving the skin un ; put these into a
plumpness and delicacy, a purée of len- little jelly, keep them hot without boil-
ing, and when wanted for table, arrange
Docks Roasted. - Season them with them in a dish, and serve with orange
sage and onion shred, pepper and salt; sauce under them.
half an hour will roast them. Gravy Duck (IVild) Salmis of.*-Cut off the
sauce or onion sauce. Always stew the best parts of a couple of roasted wild
aze and onion in a little water, as it pre. ducks, and put the rest of the meat into a
vents its eating strong, and takes off the mortar, with six shalots, a little parsley,
rawness of them.
rome pepper, and a bay-leaf, pound all
DUCKLINGS Roasted.-They must not these ingredients together well, and then
be arasuned; they will be roasted in ra put them into a saucepan with four ladles-
ther less than half an hour. Serve with full of espagnole, half a glass of white
gravy and gooseberry sauce.
wine, the same of broth, and a little
DuckLINGS Rollei. - Make a good grated nutmey; reduce these to half,
forcemeat of roasted poultry, cut a good strain them, and having laid the pieces
sized duckling in two, bone ii, and lay on a dish, cover them with the above:
the farce upon it; rollit up, tie slices of keep the whole hot, not boiling, until
bacon round it, and boil it in a little wanted for table.
stock, with a glass of white wine, a bunch Duck (Will,) Salmisof, au Chasseur. *
of sweet herus, and two cloves; when --Cut the meat of two wild ducks into
done, squeeze the fat gently out, and small pieces, lay them in salt and pep-
wipe the duck clean ; serve with what per, and pour on them four spoonsful of
sauce you please.
olive oil, and half a glass of Bordeaux
U 3


DUC
( 222 )
DUM
serve.
very hot.
wine ; squeeze over them the juice of two substituting a ragoût of turnips for the
lemons, stir the whole together well, and purée of lentils, which, as in that recipe,
must not cover the duck, if it be very
Duck and Sauer Kraut.*_Wash and wbite and plump.
put two pounds of sauer kraut into a sauce Ducks with Vegetables.* – Take the
pan, with streaky bacon, sausages and a fillets, (cut crosswise) from a couple of
servelas, moisten them with rich skim roasted ducks, and soak them for half an
mings, boil it for three hours, then take hour in water and vinegar with salt;
out the servelas and sausages, and put then boil your vegetables, whether pease,
in a couple of ducks, properly singed and turnips, cucumbers, &c., with stock or
trussed, and let them simmer for an hour; veal gravy, and when tolerably rich, put
then drain them and the sauer kraut, in the fillets for a quarter of an hour,
place the latter round the ducks, on it the then add the juice of a lemon, and serve
bacon, servelas, and sausages.
Ducks (Wild) Scallops of Fillets of.* DUMPLINGS Hard.-Mix as for a
Take the fillets of three wild ducks, and paste, some flour with small beer or
cut them into round scallops, which water, and a little salt; roll them in balls
should be beaten with the handle of the rather larger than an egg; when the
knife, and then tlaid in a pan, with four water boils put them in : half an honr
spoonsful of olive oil, and well covered will boil them; currants may be added;
with pepper and salt, lay an oiled paper they are good boiled with beef. They
over, and just before they are wanted, are eaten either with cold or melted
toss up your scallops ; when both sides | butter.
are brown drain off the oil, cover the DUMPLINGS Norfolk.-With a pint of
scallops with a good poivrade, add a small milk, two eggs, a little salt, and some
quantity of oil and lemon juice; put some four, make a batter; drop this in small
bread fried in oil in the dish, and serve quantities into a potof boiling water; they
them.
will be boiled in three minutes, throw
Ducks Stewed with Red Cabbage.* them into a sieve or cullender to drain.
Singe and truss your ducks, pepper and DUMPLING Paste.-Make a paste with
salt the inside, and let them stew very flour, milk, salt and yeast ; let it stand
gently for an hour and a half or two some time in a warm place to ferment;
houri, in some good braise that beef or then cut the paste into pieces of wbar
cutlets have been stewed in. Whilst they size you please, and boil them a good
are stewing, shred a cabbage very fine, while; let them cool; then cut each into
wash it, and let it drain for a few minutes two, and soak them in milk, sugar, and
on a sieve, put it to stew with a good lemon-peel, about an hour, and drain
piece of butter, and some pepper and and flour them fit for frying ; or, you
salt, in a stewpan very closely covered, may dip them in oil or melted butter to
shaking every three or four minutes. In broil, basting with the same as they were
case it should get dry and burn at the dipped in.
bottom, add nearly a ladleful of good Duurling Paste Pie.—Make a pull-
stock; when well done and tender, mix paste with four, eggs, butter, salt, and
in a small glass of vinegar, lay it on the cold water; when it is well worked, let
dish, and the ducke over it; cover it, it stand some time; then roll half of it in
and serve it to table.
very thin sheets, and cut it into small
Ducks Tame. They may be dressed pieces; put them into boiling water with
in the same manner as geese, with sage a little salt, let them boil a few minutes,
and onion, and apple in a sauce boat; or, and take care to separate them in boil-
you may stuff it with fried sausages or ing; then put them in fresh water a mo-
parboiled chesnuts, and then roast it. ment, and drain it out; make a pie of
Ducks with Truffles.*--Singe and truss the remainder of the paste, with butter
neatly a couple of fine ducks, and having and Parmesan cheese at the bottom;
some truffles stewed with chopped pars. then a layer of the scalded paste, and one
ley, thyme, and mushrooms, put a few of of truffles or mushrooms, mixed with
them inside the ducks; spit them with butter, then more paste, and so continue
bards of bacon all over them, and roast till all is laid one over the other ; finish
them with truffles, and serve them with with the butter and cheese, cover it over
a sauce à l'espagnole, or brown sauce. with paste like all other pies, and let it
Wild ducks may be dressed in the same bake an hour and a half in a moderate
manner.
Duck and Turnips.* – This disb is Dumpling Scotch.-- Make a paste of
prepared exactly in the same way as with oatmeal and water, put in the middle of
a pirée of lentils, with the addition of it a haddock's liver, season it well with
five or six turnips in the stewpan, and pepper and salt, and boil it in a cloth.
oven.


ECH
( 223 )
E E L
DURCELLE.* - Take small mush- | next day heat about three quarts of
rooms,shalots, parsley and truffles, a quart water, and having cut your paste into
of each, shred and wash them well, and small pieces, about an inch square, and
press them dry in a napkin ; then put having floured each, put them into hot
them in a stewpan, with a quarter of a but not boiling water, shake the kettle
pound of butter, the same of grated bathe instant after you have thrown them
con, a pint of white wine, seasoned with in, and as they rise, if they are firm to
salt, pepper, nutmeg and other spice, a the touch, they are sufficiently done, and
bay-leal, and a little garlic; reduce the must be taken out of the saucepan, and
whole to a jelly, taking care to stir it fre- thrown into cold water; let them remain
quently, add to it four spoonsful of re two or three hours; then drain, and
duced allemande, put it into a pan, and leave them again for three hours or more,
set it by for use.
and then bake them for about twenty
minutes.
EELS Baked. - Skin and clean some
E.
eels; take a shallow pan, and cut the
eels in lengths according to the depth of
EAU D'ARGENT.'-Take the rinds the pan, put them in, letting them stand
of two oranges, the same of two lemons, upright in it; the pan should be filled;
two drachms of cinnainon, broken in put in a little water, some salt, pepper,
pieces, and two quarts of brandy; distil shalots cut small, some sweet herbs, and
from this in the bain marie alembic a a little parsley cut amall; set them in the
quart of liqueur. Dissolve two pounds oven to bake; when they are done take
and a quarter of sugar in three pints of the liquor that comes from them, put it
river water, put the liqueur to it, strain, into a saucepan, and thicken it with a
bottle, and finish it with silver leaf, as piece of butter rolled in flour, and a little
directed. See Eau d'Or.
white wine.
Eau de la Cóte.*_Take half a pound Eels Boiled. — The smallest are the
of the best cinnamon in powder, half a best for boiling; they should be boiled
pound of dates, half a pound of the best in a small quantity of water, with a good
Turkey figs, and the zestes of four ce deal of parsley, which must be served
up
drats, put all these into three gallons of with them and the liquor. Serve with
brandy. Let them infuse for six days; chopped parsley and butter for sauce.
at the end of that period distil in a bain EEL à la Broche -Skin, and cut a
marie; from this you will extract six large eel into pieces, stick them with
quarts of the liqueur. Dissolve nine small pieces of anchovies, and soak them
pounds of fine sugar in six quarts of dis- a quarter of an hour in vinegar, with salt,
tilled river water, add it to the liqueur, pepper, and small onions; after that time
pass the whole through a jelly bay, and rub the pieces with butter, wrap them in
bottle it.
paper, and roast them. Lay as many
Eau d'Or.*_Take the rinds of two fine pieces of buttered toast as you may re-
lemons, and half a drachm of mace, put quire on a dish, and on each a slice of
to them two quarts of brandy; distil this broiled ham, a piece of eel on that, and
in a bain marie alembic, which will afford serve with any sauce you may think pro-
half the quantity of liqueur. Dissolve a per.
pound and a half of sugar in a quart of Eels Broiled.-Skin and cleanse your
distilled water, and half a pound oforange-eels, rub them with the yolk of an egy,
flower water; put this to the liqueur, strew bread-crumbs over them, chopped
colour it with a little tincture of saffroa, parsley, sage, pepper and salt. Baste
strain and bottle it. Take a book of gold them well with butter, and put them in a
leaf, some of which put in a basin, pour a dripping pan. Roast or broil them, and
small quantity of the liqueur on it, beat serve them up with parsley and butter.
it up with a fork, and put a little parcel of Eels Broiled à l'Italienne.-11 for an
it into each bottle.
entrée, choose two inoderate sized eels,
ECHAUDE'S.* --Lay a quartern of take off the skin, wash, bone, and dry
flour on a paste board or slab, make a thern thoroughly í toss them in an egg
hole in the centre, in which put an ounce beaten up with pepper and salt, then fry
of salt, and a little water to dissolve it, a them of a good brown colour. Serve with
pound of butter, tuenty eggs; mix the a good Italian sauce under them.
two latter well together, then the flour; Eer Broth.-Boil some small eels in a
work it thoroughly with your hands, if small quantity of water, with some parg-
it be very firm add more eggs. When ley, an onion, and some pepper-corns,
perfectly smooth, sprinkle a cloth with salt according to taste ; let them boil for
four, lay the paste in it, and set it in a two hours.
cool place for ten or twelve hours. The Eelen Canapé ---Cutan eel into pieces


EEL
( 224 )
EEL
3
about two or three inches long, and take strain the liquor; skim it free from fat;
out the back-bone for use; make a farce season to the palate ; thicken with flour
with some of the meat cut into small dice, and water; reduce it to half a pint: put
with mushrooms and carp roes (if any) the eels into a deep dish, glaze the tops,
a little butter, chopped parsley, sbalots. and serve them up with the sauce under,
pepper and salt. Make likewise, a fine and pieces of fried bread round the dish.
farce with some of the meat and bread Eels, Forcemeat of.-- Take two fine
crumbs soaked in cream, parsley, mush- eels, boil them till they are nearly done
rooms chopped fine, pepper and salt, enough, then put them into cold water:
mixed with the yolks of two or three broil a perch; when it is nearly done, lay
eggs; cut pieces of crumb of bread to the it to cool; take the meat from the bones
same length as the pieces of bone, and of both fish, and mince it, and add to
about two inches wide; lay some of the them the liver of a cod, minced also;
last farce upon each piece, then the back then season them with pepper and salt;
bone and some of the forced-meat upon add sweet herbs, picked from the stalks,
it: then some of the fine farce again, laid some small onione, minced, some scraped
smoothly over with a knife dipped in bacon, a little veal guet, a few bread
eggs; strew it with crumbs and small crumbs, and a piece of butter; put the
bits of butter; bake it in a moderate whole into a mortar, and beat it to a
oven or under a brazing-pan cover, and paste; it is used for fish-pies, and adds a
serve with any sauce you may like best. fine relish to all made-dishes of fish. It
Eels to Chonse. The Thames silver may also be rolled up into balls, and fried
eel is generally esteemed the best, and or stewed.
the worst are brought by the Dutch and Eel, à la Four. •- Having skinned
sold at Billingsgate; there is a greater and cleaned an eel, cut off the head;
difference in the goodness of eels than fasten the two ends together with a
in any other fish. They should be dressed skewer, so as to form a hoop, and lay it
as fresh as possible, and are in season all in a baking dish; pnt a piece of butter
the year, excepting during the very hot into a saucepan, with carrots and onions,
summer months.
sliced, parsley, bay-lear, and thyme, do
Eels Collared.-Take an eel, and cut these 'up together, and then add white
it open; take out the bones ; cut off the wine, pepper and salt; when they have
head and tail; lay the eel fat, and shred boiled about half an hour, strain it
sage as fine as possible; mix with black through a fine sieve; take the eel, and
pepper pounded, nutmeg grated, and put it in the oven; in three quarters of
salt; lay it all over the eel; roll it up an hour take it out, and place it in your
hard in a cloth; tie it up tight at each dish. Serve with Sauce Italienne.
end ; then set over the fire some water, Eels Fricasseed. -Skin three or four
with pepper and salt, five or six cloves, large eels, and notch them from end to
three or four blades of mace, a hay-leaf or end. Cut each of them into four or five
two; boil these with the bones, head, and pieces, and lay them for half an hour to
tail, well; then put in the cel, and boil it crimp in spring water; dry them in a
till it is tender; then take it out, and cloth, and put them in a pan, with a piece
boil the liquor, and when it is cold, put of fresh butter, a green onion or two, and
it to the eel; do not take off the cloth a little chopped parsley. Set the pan on
till you use them.
the fire, and shake them about
for a few
Eels, Entrée of. – Take some good minutes; then put in about a pint of
sized eels, bone them, and cut them into white wine, and the same quantity of
pieces about a finger in length; pass stock, with pepper, salt, and a blade of
them over a slow fire, in a small quantity mace. Stew all together, about ball an
of sweet herbs, shalots, pepper, salt, hour; then add the yolks of four or five
butter, and lemon-juice. When they are eggs, beat smooth, a lit
grated nutmeg.
three parts done, put all on a dish; dip and some chopped parsley. Stir the
each piece in the liquor; bread crumb, whole well together, and let it simmer
and boil them over à clear fire. Serve for a few minutes ; then squeeze in the
with anchovy sauce.
juice of a lemon; give the whole a good
Eels, Entrée of. Take two large shake; pour it into the dish, and serve
eels, bone, and lay them flat; put some it very hot. Garnish your dish with
light forcemeat, well seasoned, upon lemon.
each; roll them up separately; bind Eels as Chicken Fricassee.-Skin one
them round with tape; put them into a or two eels, according to their size; cot
stew pan, with a gill of Madeira, one them into pieces, and put them into a
clove, garlic, half a bay-leaf, four peeled stewpan, with a bit of butter, some mush.
shalots, a little thyme, and a pint of veal rooms, a fagot of sweet herbs, and two
broth. Let them stew till done, then I cloves ; let the whole simmer some tine,


EEL
( 225 )
EEL
sauce.
then add ball a pint of white wine, some stew till well done, and let them stand
broth, pepper, and salt; boil on a brisk in their liquor till nearly cold; then take
fire; reduce the sauce'; take out the them out, trim them, lay them on the
bundle of sweet herbs, and make a dish; to which add a few rolls of very
liaison with the yolks of two or three good veal forcemeat, blanched, and pour
eggs, and cream; and add the squeeze of over the whole a good béchamelle sauce,
a lemon when ready to serve.
and a liaison, gently mixed in.
Eels Fried.--Cut one or two eels into EEL, Gros Páté of.* -Take three fine
pieces, take out the back bone, and score large eels, open them, take out the
it on both sides. Marivate it for about bones, spread them out on the table,
half an hour in vinegar, with parsley, season, and lay over them, to the thick-
sliced onions, shalo:s, and four cloves. ness of half an inch, a farce made in the
Then drain it; baste it with eggs and same way as that for Gros Páté of stur,
crumbs of bread, and fry it of a nice geon, with the addition of a pound of
brown colour. Garnish with fried par- truffles, cut in dice, and the same quan-
sley, and serve it with a good relishing tity of tunny, also cut into dice; draw
the skins over this, so as to give them
Eels Fried.- If your eels are small, their original form.' Prepare your páté
they should be curled round, and dipped in the usual manner, and lined with the
into egg, and then nicely fried. I of a farce; take one of the eels, roll it round,
good size, cut them into pieces ; season not very close, and lay it in the páté;
them with pepper, salt, and nutmeg; fill the centre of the eel with a little of
flour them; fry them in butter.
the farce, and some whole truthles ; cover
EEL, Galantine of.*-Take the skin, the surface with spices and salt; and
with great care, from a large eel; bone, then, in the same manner, lay on it the
and having laid it open, spread over it second, and on that the third eel. Cover
with a knife a quenelle farce of pike, on the whole with a pound of good fresh
which place some truffles of tongue à butter and some slices of bacon ; finish
l'écarlate, and gherkins, all cut in small the páté as usual, (See Gros Páté of Carp
pieces; lay a little more farce on them, Roes), and bake it four hours : when
and then roll it into its original form, done, pour in some melted butter and
and sew it up; wrap round it some slices sweet herbs,
of bacon, and then lay it in a napkin; Eels Pickled.-Take some eelm, skin
fasten the two ends, and sew up the them, slit them down the belly, take
napkin, so that the fish may still retain out the bones, rub them all over with
its right form; then put it into a fish- salt; let them lie three days, and turn
kettle with a cooked marinade, and when them every day; then take them out of
it has simmered in them between thirty the brine, wash them in water, and wipe
and forty minutes, let it stand to cool in them dry with a cloth ; season them with
its liquor: then drain, and cut the eel nutmeg, cloves, mace, and a bay-leaf :
into eight pieces, seven of an equal roll them in a collar, and tie them tight
length, and the eighth much longer than in a cloth; boil them in an equal quan-
the rest. Put a layer of Montpellier but-tity of white wine and vinegar: when
ter into a dish; set the longest piece of they are tender, tak them out of the
eel in the middle, and the others round, liquor, and set them to cool: when they
and garnish the dish with pieces of jelly, are cold, put them into the same liquor
and borders of coloured butter.
again: if there is not liquor enough, boil
Eels, to kill, instantly. --Pierce the some more vinegar, white wine, and
spinal marrow, close to the back part of spices: set them upon their ends while
the skull, with a sharp pointed skewer. they are cooling, and they will keep their
If this is done in the right place, all mo- shape much better.
tion will instantly cease.
EEL Pie.-Skin and clean the eels;
Eel, Larded.* - Lard an eel along the cut them in pieces about two inches in
back with small pieces of bacon; roll, length; pass them, with chopped parsley
and tie it up; put it into a pan, with a and shalots, a little grated nutmeg, pep-
cooked marinade; when it has laid some per, salt, and lemon juice, for five mi-
time in that, cover it with bread crumbs, nutes; then put a little light forcemeat
and bake it.
at the bottom of a deep dish, put the eels
Eels en Matelote. – Skin and wash over it; cover it with puff paste ; bake
some eels; cut them into three or four it, and put into it either béchamelle or
pieces ; lay them between burds of fat cullis.
bacon and consommé, enough to cover Eels Potted.-Rip open the eels, bone
them; to which, add a little carrot, and cut them into pieces; wash, and well
onions, parsley, pepper-corns, salt, bay. dry them; season them highly with pep-
leaf, and one clove of garlic'; let' them per, salt, and nutmeg; put them into a


E EL
( 226 )
E EL
pot; lay on pieces of butter; bake them;, with a few slices of bacon, bam, real,
pour off all the gravy, pressing them two onions, with all sorts of roots, soak
hard, that none may remain ; pour on it till it catches a little, then add a glass
clarified butter.
of white wine, and good broth, a little
Eels d la Poulette.* -Cut your eels collis, three or four tarragon leaves,
(when skinned), into small pieces, and chibbol, a clove of garlic, two of spices,
put them into a saucepan, with salt, and a bay-leaf. Simmer for an hour;
pepper, two bay-leaves, parsley, scal-skim it very well, and siſt it in a sieve
lions, green onions, and a bottle of white for use.
wine. Set them on the fire till suffi Eex Sausages.- Prepare the meat the
ciently done; then trim, and put the same as in the receipt for Eels en Canapé,
pieces into another saucepan. Then toss with this difference, that it must be put
up about twenty small onions, add to into a different form; cut seme bits of
them a little butter, flour, and the liquor veal cowl into whatever length and
in which the eels were done, and which breadth you please, put the pieces of
must be strained, mushrooms, parsley, back bone in the farce, and put it into
and scallions. When done, take out the the pieces of cowl, roll them up, and tie
anions, put them over the eels: skim, them in the form of sansages; broil them
and reduce your sauce, and then, if too slowly in a well-buttered paper, and
thin, thicken it with the yolks of three when they are of a nice brown colour,
eggs: keep it on the fire, being careful wipe off the fat with a clean cloth, and
that it does not buil; strain it over your serve with what sauce you please.
eels, and when ready to serve it, lay Eel au Soleil.* -Cut your eels, when
some fried bread in a dish, your eels on skinned, into pieces eight inches long,
it, then the onions, &c. and garnish the and cook them in a ready-dressed ma-
whole with cray-fish.
rinade ; when done, lay them on a dish,
Eels, to preserve.-According to the cover them with marinade, and let them
number of your eels, boil a pint of wine, stand till cold; then having beaten and
or more, with the proportion of a quarter seasoned four eggs, dip the pieces (cold)
of a pound of sugar, and a quarter of a into it, take care that all parts are well
pound of salt, for a bottle of wine: let it covered; roll them in bread crumbs, and
cool, and then trim the eels as for present fry them. Drain, and lay them on a
use; fry them in oil, and a few bay- dish, snd serve with sauce piquante.
leaves to three parts: 'when it is nearly Eels Spitchcocked.- Skin and cleanse
cold, put it in an earthen pot, pour the your eel, slit open the belly, lay it flata
wine upon it, and the oil' is used for but do not bone it; cut it into pieces
frying with the bay-leaves;, when it is about the length of á finger, rub it well
quite cold, cover the pot with leather or with the yolk of an egg; strew over it
strong paper, and tie it fast. It will fine bread crumbs, pepper, salt, nutmeg.
keep in a cool place for a great length grated lemon-peel, chopped parsley;
of time.
rub the gridiron with a bit of suet, and
EEL, Roasted.-Cut a large eel into broil it of a nice brown colour. Serve
pieces, having skinned and trimmed it, with anchovy sauce. Or you may do it
and inarinate it about two hours with whole, done with the above ingredients,
oil and lemon-juice, pepper and salt, two turned round and skewered, then broiled,
cloves, two or three whole shalots, or roasted in a Dutch oven.
thyme, and laurel ; then tie each bit to EEL Spitchcocked.- Let your eel be
a skewer, wrap it up, in paper, well large, split it down the back, and joint
buttered ; squeeze the herbs of the ma the bone, but leave on the skin, cut it
rinate, and baste it with the liquor, into three or four pieces, brol them on
adding to it a little melted butter: serve a gentle fire, baste them with batter,
with whatever sauce you please.
vinegar, and kalt; when they are broiled,
EEL, Roulade of.*- Your eels being serve them with butter and juice of lemnon.
properly skinned, take off the meat from EEL Soup.—To every pound of eels put
head to tail, if possible, without break- one quart of water, a crust of bread, two
ing; season them with salt and
pepper.
or three blades of mace, a little whole
Make a farce with carp and anchovies; pepper, an onion, and a bunch of sweet
lay this along the cel, and roll them up, herbs. Cover them close, and let them
beginning with the tail; tie them up. boil till half the liquor is wasted, and the
When all are done, put them into a fish is quite broken; then strain it ofl
ready-dressed marinade, and stew them and toast sonie bread, cut it into dice,
for half an hour; then drain, and dish lay it in a dish, and pour the soup upon
them. Serve with mushroom sauce. it. A quarter of a pint of rich cream,
Eel Sauce.--Cut the eels into large with a teaspoonful of flour, rubbed
pieces, and put them into a stewpan, smooth in it, very greatly improves it.


EGG
( 227 )
EGG
Eels Stewed. - Cut your eels into | Take ten good anchovies, clean them, and
pieces, pepper and salt them, put them cut them into shreds, and lay thein on a
into a small stewpan, with some good plate; poach five eggs in vinegar and
stock, an onion stuck with two or three water, and as you poach them put them
cloves, a bit of leinon-peel, a glass of Ma- in cold water; then take a plain mould,
deira, stew these gently; when the eels and into the bottom of the mould put a
are done enough, which will be in half an little savoury jelly, and as soon as it is
hour, or perhaps rather longer, take them set, take the anchovies and neatly cross
out, and the onion, and thie lemon-peel; them on the jelly, trim your eggs very
mix some flour with a little cream, boil nicely, and with care lay then on the
this is the sauce; add more wine if there anchovies, then gently ponr in a little
is not sufficient, and cayenne; squeeze in jelly nearly cold ; when the eggs and an-
some lemon-juice, put in the eels. chovies are well set, fill up the mould,
EELS Stered a l'Espagnole.-Stew the and keep it in ice till it is wanted, then
eels the same as en matelote, and dish turn it out like any other jelly.
them the same, but pour over them a Egg for Balls.-Boil six eggs, take the
good salice à l'Espagnole; it will be bet- yolks, pound them, and add a little flour
ter for having either truffles or mush- and salt, and the yolks of two raw eggs.
rooms in it.
Mix all well together, and roll into balls.
Eel à la Tarlare. * -Skin and cut the They must be boiled before added to any
eels into pieces, five or six inches long; made dish or soup.
make a sauce as directed for eel au four; Eggs Beaten. *- Take fifteen eggs
but before adding the white wine and leaving the whites of five, strain them
seasoning, put some flour; when this is into a saucepan, and add to them a quar.
strained on the eel, do them up together ter of a pour d of butter, (which should be
a short time; let thein cool, and then roll cut in small pieces) a spoonful of velouté,
each piece in bread-crumbs, dip them in salt, pepper, and nutmeg. Set these on
eggs weil beaten and seasoned; bread the fire, and stir them with a stick till
them a second time, and a quarter of an they are done, then place them on your
hour befere serving, broil them over a dish, and lay fried bread round them.
slow fire. Pour a sauce à la Tartare To this dish may be added the heads
into a dish, and place the eels on it. of asparagus, young pease, cucumbere,&c.
Eels à la Tartare.* - Toss up some these must be placed round the eggs.
Carrots and onions shred, and some sweet Bam, cut into dice, is also dressed
herbs bruised in a little butter; add a with them in this manner.
pinch of flour, wbite wine, nutmeg, pep EGGS (Bealex) in the Shell.-Cut as
per, and salt; let it boil for half an hour, many pieces of bread as you have eggs;
then put it into an eel, skinned and cut take off the crusts, and shape them round;
in pieces; when this is sufficiently done, make a hole in the middle of each, big
take them from the fire, ar.d let them enough to contain an egg laid lengthwise
cool; when quite cold, roll each piece in in it. Then take your eggs, break one
bread crumbs, and dip tbem in beaten end carefully, and take out the contents,
va; bread them a second time, and broil which put into a stewpan, with a small
them over a gentle fire.
piece of butter, two spoonsful of cream,
Eccs.-There are so many different sbred parsley and scallions, salt and
ways of dressing eggs, that the recipes pepper. Keep it stirring over the fire
rould almost All a volume; we have, until properly done; then, having washed
therefore, given such as we esteem the and drained the shells, fill them with the
best, and, the most adapted to the Eng. cooked eggs; lay them on the bread, and
lish taste.
Ecos d l'Allemande. *-Roll a little Eggs dressed with Beet. – Pound a
batter in flour, and put it into a stewpan, piece of red beet with some beaten cinna.
with salt, pepper, powdered ginger, and mon, sugar, macaroons, and a slice of
parsley; add equal quantities of constnimé lemon; iben take half a dozen eggs,
and Rhenish wine ; let the whole boil for leave out the whites, a little salt and
a quarter of an hour, then pour it over milk; mix the whole well together, and
some prached eggs, and set it over hot strain them through a sieve; put it into
wips for a short time.
adish, set it over the fire, and brown with
Ecos with anchovies.- Take two or a red bot shovel.
Uree French rolls, cut them into slices, Egg to boil for a Salad.-Boil two eggs
not too thin), and toast and butter ihem; for twelve minutes, and then put them
over them cross shreds of anchovies, put into a basin of cold water for a few
them on a dish, and before you serve minutes, the yolks must be quite hard
them, lay a poached egg on each toast. and cold, otherwise they will not properly
Esas and Anchovies in savoury Jelly.- I incorporate with the other ingredients.
serve.


EGG
( 228 )
EGG
Rub them through a sieve with a wooden | and back, then again hold it over the fire,
spoon, and mix them with a tablespoon- keeping it constantly stirring in the
ful of water, or fine double cream, then saucepan, and pouring it into the basin,
add two table spoonsful of oil or melted more perfectly to mix the egg and butter,
butter; when these are well mixed to- until they shall be hot without boiling.
gether, by degrees add a teaspoonful of Serve on toasted bread, or in a basin, to
salt or powdered lump sugar, and a tea eat with salt fish or red berrings.
spoonful of made mustard ; when these Eggs au Carumel.* - Take the yolks of
are smoothly united, add very gradually a dozen hard eggs, bruise them in a sauce-
three teaspoonsful or vinegar, rub it with pan, with some powder sugar, three al.
the other ingredients till thoroughly in- mond biscuits, and half a glass of crean;
corporated with them; cut up the white make these into a paste, of which form
of the egs, and garnish the top of the little eggs, dip them in caramel segar,
salad with it. Let the sauce remain at and brown them.
the bottom of the bowl, and do not stir Eggs in Caul.-Cut bits of caul large
up the salad till it is to be eaten.
enough to wrap a poached egg within it,
Eggs au Bouillon.*-Put the yolks of with a little ready prepared farce of any
four and two whole eggs into a faucrpan, kind, minced meat, stewed greens, or
with five ladlesful of consommé, let them onions fried in butter, roll them up, dip
stand till well mixed, and then strain them in yolks of eggs, and bake in the
them; butter your moulds lightly, fill oven about a quarter of an hour in a
them with the preparation, and leave baking dish : serve with any sauce you
them to set. Serve with good consominé please.
reduced. You may prepare this dish Eggs and Cream. *-Boil half a pint of
with any other sauce you please. cream till reduced to half the quantity;
Eggs à la Bourgeoise.*-Spread some then add eight eggs, season them with
butter over the bottom of a dish, cover it salt and pepper, boil' them together, till
entirely with thin slices of crumb of the eggs are partly hard; pass a salaman-
bread, on that lay thin slices of Gruyere der over the top, and serve.
cheese, then eight or ten eggs, season Eggs à la Crême.*-Put into a kauce.
them with salt, pepper and nutmeg, set pan a little butter, a spoonful of four,
the dish over a stove to cook gently till some shred parsley and scallions, salt,
done.
pepper and nutmeg, mix them together,
Eggs and Bread.*—Put half a handful add a glass of cream; wben it has boiled
of bread crumbs into a saucepan, with a up once, pour it upon a dozen hard egre
small quantity of cream, salt, pepper, and cut in slices, beat all up together, and
nutmeg, and let it stand till the bread has serve.
imbibed all the cream; then break ten Eggs Croquettes of.*-Cut the yolks and
eggs into it, and having beaten them up whites of a dozen and half of hard boiled
together. fry it like an omelet.
eggs into dice, and put them into a fauce-
Eggs Broiled.*-Make a small paper-pan, and pour on them a cream sauce,
case, in which put a piece of butter, the with the addition of a little shred parsley
size of a walnut, a little parsley and scal- and scallions, stir them well together
lion, set the case on a gridiron, and when over the fire, and then set it to cool;
the butter begins to melt, break an egg when cold pour a large teaspoonful op a
into it, add salt, pepper, and bread- plate, form it like other croquettes, roll
Gumbs; do this over a gentle clear fire, ihem in bread-crumbs, dipihem in beaten
and pass a salamander over it to colour exgs, bread them a second time, and fry
it on the top.
them in a hot pan; drain, and serve
EGGS Buttered. – Take yolks and them.
whites, set them over the fire with a bit Eggs à la Duchesse.*—Boil a pint and
of butter, a little pepper and salt, stir a half of cream with some sugar, orange-
them a minute or two, when they grow flower, candied lemon-peel, marchpane,
thickish, and a little turned in small and burnt almonds, all chopped small or
lumps, pour them on a butiered toast. bruised; whip up the whites of eight
EGGS Buttered.-Beat together the eggs well, and then take two or three
yolks and whites of four or five eggs, put spoonsful of them at a time, and poach
a quarter of a pound of butter into a them in the cream; drain, and lay them
basin, and then put that in boiling water, on a dish, 80 as to resemble eggs poached
keep stirring it till it is melted; then pui without the yolks. When all the whites
the melted butter and the eggs into a are thus used, put the cream on the fire,
saucepan; keep a basin in your hand, and reduce it, and as the dish is sent to
hold ihe saucepan in the other nrer a table, add the yolks to the cream, and
slow part of the fire, shaking it one way, pour the sauce gently over the eggs.
as it begins to warm, pour it into a basin Eggs à l'Eau.* - Put a pint of water,


EGG
( 229 )
EGG
a little sugar, orange-flower water, and please ; you may serve them with fried
green lemon-peel ; let these boil for a or roasted collops.
quarter
of an hour, and then set them to Eggs Frothed.-Beat up the yolks of
cool. Break seven eggs into another eight eggs and the whites of four (set
saucepan, and mix them with the water aside the remaining whites) with a spoon-
and other ingredients, and strain them ful of water, some salt, sugar, and the
into the table dish; set the dish into the juice of a lemon; fry this, and tken put
bain marie until the water is evaporated, it on a dish ; whip the four whites (which
and the eggs are rather firm.
were set aside) to a froth with sugar, and
Eggs en Filagramme, * -Take a pint of place it over the fried eggs; bake it in a
white wine, half a pound of fine powder Dutch oven, or with a high cover fitted
sugar, and make it into a clear syrup with for the purpose.
the white of an egg ; beat up well eight Eggs and Gherkins. *- Take some
egys, and pour them through a cullen pickled gherking, and having washed
der into the syrup; a very short time is | them in several waters, mince them very
sufficient to cook them. Serve either hot small, toss them up in a little butter, and
or cold.
then simmer them in a gravy or good
Eggs Fricasseed.-Boil yonr eggs pretty stock. Pound the yolks of some hard
hard, slice them, then take a little veal boiled eggs with cream, salt and jpepper,
gravy, a little cream and flour, and a bit mix them with the gberkins, and set the
of butter, nutmeg, salt, pepper, chopped whole on the fire, and reduce it to the
parsley, and a few pickled mushrooms. proper consistence.
Boil this up, and pour it over the eggs. EGGS (small) au Gras.* – Take toro
Put a hard yolk in the middle of the dieh, dozen eggs, and boil them till they are
with toasted sippets.
firm, but not hard; take the yolks and
Eggs Fricasseed with Onions and Mush. pound them to a paste, with a little flour
rooms.-Boil your eggs hard, take the and some fowl gravy; dip your bands in
yolks out whole, cut the whites in slips, dour, take a piece of the paste and roll
and some onion and mushrooms, fry the it in the shape of an exg, but no bigger
onion and mushrooms; throw in the than a filbert; when all your preparation
whites, turn them about a little; if any is used, have ready some boiling water,
fat, pour it off; flour the onion, &c.; add in which is a little lemon juice and salt,
to it a little good gravy, boil this up, add throw in the balls for a minute or two to
pepper and salt, and the yolks.
harden, and use ham to garnish your
Ega Fritlers.* -Pounda dozen hard boil. dishes.
ed eggs with a little cream, and a quarter Eggs au Gralin.-Mix together some
of a pound of beef marrow; then pound bread crumbs, butter a chopped anchovy,
half a dozen macaroons, some bitter alparsley, scallions, and skalot, all shred
monds, a little sugar, and lemon-peel small, and the yolks of three ees; put
mix these with the pounded eggs, and this on a dish that will bear tbe fire, set
form them into fritters, dip them into a it over a gentleone till the grtin adheres
batter made with flour, butter, salt, and to it, then break eigbt eggs on it, reason
lemon-peel; fry them in very hot'lard, them with salt and pepper, keep it over
sprinkle sugar over, and serve.
the fire till sufficiently dooe; pass a
Eggs Fried.*-Make three thin ome- salamander nver, and serve.
lets, with three eggs in each, and season Eggs, Gratin of, with Cheese.* _Take
ed with parsley, scallions, salt and pep, some grated bread, Parmesan cheese,
per; as you do them, lay them out, and also grated, a small piece of butter, the
roll'them up tight, cut each in ball, dip yolks of two eggs, nutmog and pepper;
every piece into beaten egg, then into mix these together, and spread thein
bread crumbs; fry them, and serve with over the bottom of a dish, set it over a
fried parsley.
gentle fire to make a gralin, on which
Eggs Fried in Balls.- Take a deep break ten eggs; sprinkle Parmesan cheese
fryingpan, and three piots of clarified over the surface, fini-h cooking it, and'
butter, heat it as hot as for fritter, stir brown it with the salamander.
it with a siick till it runs round very Eggs with Gravy. - Posch a' ne exgs
quickly; then break an exg into the mid- in water, with a little vinegar in it; cut
dle, and turn it round with the stick till the whites round neatly;, lay the eggs in
it is of the consistence of a poached a dish ; pour into the dish some clear
egg; the whirling of the butter will make relishing gravy.
it round like a bal!; then take it up with Eggs Hashed.-Boil eggs hard, slicether,
a glice, and put it into a warm pipkin, or try an onion, sliced. in buller; put in the
dish ; set it leaning before the fire to keep eggs, a little goori gravy, chopped pars.
hot; they will keep half an hoor, and yet | ley, pepper and salt. Serve them hot.
be soit, so you can make as many as you Eggs à l'Impériale.--Take some breast
X


EGG
( 230 )
EGG
of fowl and partridges, parsley, and bread no liquid remains, take it off the fire ;
soaked in cream, and pound these toge. chop a good slice of bacon, previously
ther, season them with salt and pepper, boiled, to mix with it, and add a spoonful
add the yolks of four eggs; spread this of à la mode beef sauce, not seasoned too
mixture over the bottom of a dish, and highly, the yolks of eighteen eggs teaten
break eight eggs on it; cover them with up, and the whites of six; a little pounded
bread.crumbs, set the dish over hot coriander, pepper and salt, if the sauce
ashes, and salamander the top.
dues not give it taste enough; niix all
Eggs à la Jardinière.*-Cut four or five together very well; garnish a deep ster-
large onions into pieces, and put them pan all round with slices of bacon, put
with some butter into a stew pan, set ihe preparation into it, and bake it in
them on the fire, and when the onions the oven ; when done, turn it over gently,
are done, add a pinch of flour, a pint of take off the bacon, wipe the fal with a
milk, salt and pepper, boil this till cloth, pour a brown glaze over, and let
thick, then take it from the fire, and it cool before using.
put in ten eggs, beat them all up trge. Eggs à la Mode de Portugal.-Take
ther, pour it into a dish for table, and two large lemons, strain the juice
finish ihe cooking over a stave. Pass a through a sieve into an earthen pipkin ;
salamander over the top to colour it. add to this, a tea-spoonful of basket.
Eggs and Lettuce. --Scald some cab- sali, and two ounces of very fine sogar;
bage letiuce, and squeeze them well; then set it over the fire, and when it boile,
slice them, and toss them up with butter; break into it four eggs; stir them
season them with salt, pepper, and a with a silver spoon, till they will not
bunch of sweet herbs; then set them over stick to the saucepan, which is a sign that
a gentle fire in a saucepan, with butter, they are done enough; pour them into a
and let them stew for half an hour; then soup plate, and shake over them a little
skim off the fat, and add to them a fish very fine sugar; heat a salamander red.
cullis ; then lay them in dishes. Pozch hot, and hold it over them, which will
some eggs in butter, lay the eggs upon gire them a nice glose.
the lettuce, and serve them on plates.
Eggs à la Neige.*-Break ten eggs,
Eggs ith Fat Livers.* -Fry a dozen and having separated the yolks and
pieces of bread, (each large enough to whites, whip the latter as for biscuits;
hold a poached egg) in lard, and lay them then add two spoonsful of powder sugar,
on a dish. Make a farce with fat livers, and a little dried orange-flowerin powder.
sweet herbs, salt and nutmeg, put some Pour a quart of milk, six ounces of pow.
of this on the bread, and place on each a der-sugar, and a li:tle orange-flower,
poached egg, cover the whole with the into a saucepan, and when it boils put
farce bread, and bake it in a moderate into it, a dessert-spoonful at a time, of
oven. Serve it over veal or fowlgravy. the white of egk; poach the latter, and
EGG Marmalade.*-Clarify a pound of then set them on a sieve to drain. Then
sugar, kreping, it rather thick; when beat up the yolks, and mix them with
cool, aud to it the yolk of twenty egys, half the inilk, put it on the fire, and stir
which should be perfectly free from the it with a wooden-spoon till it begins to
whites, and well stirred, but not beaten ; thicken; then take it off, lay the poncbed
set these on the fire, stirring continually eggs in a dish, and cover them with the
until it boils, and then continue to stir yolks and milk.
until sufficiently thick;, if any scum Eggs in Paste, fried.-Make choice of
should arise, it need not be taken off, as the smallest exgx, poach them; when
the boiling and stirring will effectually trimmed and cold, carelully dry them
remove it. Orange.flower water may be in a cloth; then prepare a parte, the
added, if approved.
same as for rissoles, into which lay the
Egg Mince Pies.-Boil six eggs until eggs, cut them the same shape, fry thera
they are hard, shred them small; shred in the same manner, and serve them
double the quantity of suet ; then add very hot, on a napkin.
one pound of currants picked and washed, Egg and Ham Patties.-From the most
(if the eggs were large you must use solid part of a stale quartern loaf, cut a
moie currants) the peel of one lemon slice of bread two inches in thickness;
shred very finr, and the juice, six spoons have in readiness a tin round cutter of
ful of swret wino, mace, nutmeg, sugar, two inches in diameter, cut out four or
* very small quantity of suit, orange, five pieces, then take a cutter, two sizes
lemon, and citron candied. Make a light smaller, press it nearly through the
parte for them.
larger pieces; then with a knife remove
Eggs à la Mode. - Take a handful of the bread from the circle; have ready a
hread crumbs, and simmer them in grod large stewpan full of boiling lard; iry
fitt broth, and when it is quite thick, and I them of a light brown colour, drain
M


EGO
( 231 )
EGG
thirm dry, with a clean cloth, and put | carefully, and let them boil for three or
them aside till wanted; then take bali a four minutes ; then take them out withi
pound of lean bam, mince it small; add a slice, and serve them, either upon
to it a gill of good brown sauce; stir it toast, spinach, or whatever you please.
over the fire for a few minutes, and add EGGS (Poached) with Aspic. Warın
a small quantity of Cayenne pepper and some aspic, and pour part of it into a
lemon-juice; fill the shapes with the mould; when congealed again, have
hmixture, and lay a poached egg upon ready some eggs poached, and garnished
each.
with truffles; lay them on the jelly, and
Eggs d la Pauvre Femme.* -Put a lit. fill the mould with the remaining aspic,
tle butter into a dish, that will bear the and finish it in the usual way.
fire, and heat it; break over it ten or Egos, Poached with Grany.* -Fill a
twelve ergs, and set the dish on hot saucepan about three parts full of water,
ashes; in the meanwhile cut some crumb to which add a little salt and vinegar;
of bread into dice, and throw into butter; as soon as it boils, set it by the side of
give them a boil, drain, and strew them the fire, and carefully break four eggs
over the eggs, pass a salamander over, into it; be careful not to injure the yolks.
and serve with Espaynole, reduced. When done, take them out with an egg-
Ecos, Pickled.-Boil the eggs very spoon, and if they should chance to be
hard; peel them, and put them into rather lard, throw them into cold water,
cold water, shifting them tiil they are drain them on a cloth, pepper them a
cold. Make a pickle of white wine vine litele, and serve them with gravy.
gar, a blade of mace, a bundle of sweet Twelve or fiſteen eggs are sufficient for
herbs, and a little whole pepper; take a dish; the water should be kept boiling
the exgs out of the water, and put them whilst they are doing.
immediately into the pickle, which Eggs (Poached) Potage nf.*-Having
should be hot; stir them a good while, poached as many e8gs as you wish to
that tbey may all look alike; untie the have, trim and place them in a coup-
herbs and spread them over the top of tureen, and pour on them some good
the pot, but cover them with nothing stock or broth. Ten minutes before you
elte till they are turned brown. They serve it, add a small quantity of coarse
will be fit to eat in nine or ten days. pepper.
Egg Pie.-Having boiled twelve eggs Eggs à la Provençale.*—Put a glass of
hard, shred them with one pound of oil into a frying-pan over a gentle fire,
heef-suet, or marrow shred fine ; season and when quite hot, pour into it an egg,
them with a little cinnamon and nut with salt and pepper; when the white
mney finely beaten, one pound of cur begins to bubble, press it down with a
rants, clean washed and picked, two or spoon, turn it, that both sides may be
three spoonsful of cream, and a little equally done; then take it out and set it
sack and rose-water, mixed all together; on a hair sieve to drain ; do twelve eygs
then fill the pie, and when it is baked, in this manner, dixh them with fried
stir in balí a pound of fresh butter, and bread glazed between each. Reduce
the juice of a leinon.
some sauce espagnole, in which put the
Egg Pie.-Boil a dozen eggs hard, juice of halt a lemon, and pour it over
mince the yolks very small with their ihem.
weight in beel-suet; put to them some Eggs, Puffed or Raised. - Carefully
salt, beaten spice, lemon-peel, rose. separate the whites and yolks of eight
water, sugar, a quarter of a pound of egye without breaking the yolks ; froth
dates, stoned and sliced, add a pound of up the whites; cover one of the yolks
currants; you may also add an apple carefully, with a spoonful of the froth,
shred small; mix all these together, till and so continue, till all the yolks are
your dish and bake it. Serve it to table covered ; then slide them gently off into
with a little wine,
a hot friture, one after another. Serve
Ecos d la Piemontaise. -Put a couple with a cullis salce, made tolerably relish-
of anchovies and a little gravy into a ing or sharp with lemnon-juice.
aucepan, and when they are dissolved, Egg Punch.* – Take a punch-glass,
add the yolke of eight and the whites of and put into it a wine-glass of syrup or
two egus (well bexten), season them punch (see that article), and the yolk
with salt, pepper, and nutmeg; beat of an evg; beat them together with a
them well whilst they are doing. Serve spoon, and then fill up the glass with
them with fried bread, grate Parmesan boiling water, stirring a little as you
cheese over, and brown it with a sala-
mander.
Eggs, a Salmi of:-Boil six bruised
Ecos, Poacherl.-Have ready a kauce shalois in a klass of white wine for about
pan of boiling water, break in your eggs six minutes; mix this liquid with pound.
pour it in.
X2


EGG
( 232 )
EGG
ed roasted livers of bares, rabbits, or mortar, with the addition of parsley and
any other kind of game, to give it the scallions, shred fine; reason with salt,
taste; add the yolks of six eggs, beaten pepper, and nutmes, and bind the farce
up with a little gravy, and a spoonful or with the yolks of raw eggs; when quite
two of well seasoned cullis ; strain it, done, pui a layer, about an inch thick,
and bake it au bain-marie.
on a dish, then put some in each hall
Egg Sundwiches." — Boil some eggs egg, and cement them together with
hard, leave them to get quite cold; then white of egg, place them in proper order
cut them, shortwire, into slices of a mo on the farce, and set the dish on but
derate thickness, and put them between ashes, and cover it with hot ashes als
slices of roll cut thin, and buttered ; to colour it.
according to taste, you may season them Eggs en Surprise.* - Take a dozen
with pepper and salt.
eggs, and make a small hole at each end
Egg Sauce. --Boil three eggs hard, cut of every egg, through which pass a straw
them in small squares, and roix them in and break the yolk; then blow out the
good butter sauce, make it very hot, yolk carefully. Wash the shells, and
and squeeze in some lemon-juice before having drained, dry them in the open
you serve it.
air ; mix the yolk of an egg with a little
Eggs with Sausages.-Fry some sru. flour to close one of the holes of the shells,
sages, and after them a slice of bread; and when dry, fill balf the number by
lay the sausage on it, with a poached means of a small funnel, with cbocolate
egg between each link; if the toast is too cream, and the remaining six with on-
strong fried, butter it a little.
fee or orange-cream; close the other
Eggs, Scotch. Take five pullets eggs, end of your eggs, and put them into a
and boil them bard, and without remov. saucepan of hot water ; set them on the
ing the whites, cover completely with a fire, taking care they do not boil; when
fine relishing forcemeat, in which let done, remove the cement from the ends;
scraped hain, or chopped anchovy, bear dry, and serve them on a folded napkin.
a due proportion. Fry them of a fine Eggs en Surtout.* -Put some parsley,
yellow brown, and serve with a good scallions, shaloir, and mushrooms, all
gravy in the dish.
shred small, into a stewpan with a bit of
Eggs in Slices.*-Take the yolks of a butler, and a pinch of flour; having
dozen hard boiled eggs, and put them given them a few turns over the fire, add
on a dish with salt, pepper, and basil in a pint of milk, salt and pepper, let these
powder ; cut the whites, and five or six boil till thick, and then put in seven bard
onions, into slices, put them into a sauce eggs, each cut in four, and give them one
pan with half a glass of boiling oil; when boil before you dish them ; cover the
about two-thirds done, add a glass of eges entirely with the sauce, butter the
gravy and half a glass of white wine; top, strew bread-crumbs over, botter it
simmer this for half an hour, and pour again, and colour it with a salamander.
it into your dish over the yolks, and lay Egg Tart.-Chop up some sweet herbs,
the sliced whites on the top.
and mix them with a good bit of butter,
Eggs with Spinach.-Scald a handful pepper, salt, and nutmeg; put it into
of spinach in boiling water, and drain it the bottom of some paste, with some
fit to be pounded in a mortar; when good butter, what quantity of bard eggs
well pounded, pour in a pint of cream to you choose cut into quarters, and some
make the cream of a fine pea-green; add raw ones beat up as for an omelet; finith
a little salt, the yolks of six or eight the pie as usual; you may add caper
eggs, preserved, macaroni-drops, and sauce when ready, or a cream sauce.
rasped lemon-peel; strain and press it, Egg Toast.* — Put a glass of thick
then pour it into a dish; keep it some cream, some sugar, two or three maci-
time over a moderate fire to catch a lit.
roons pounded, with a few almonds, a litle
tle at the bottom without burning. Glaze grated lemon, give them a boil; then add
it with sugar.powder, and colour it with the yolks of eight and whites of three
a hot shovel.
eggs, beat the whole up over a slow fire;
Eggs, Stuffed.* -Take ten or a dozen
and lay on very thin slices of fried bread;
hard egys, and cut each in hall, length sprinkle sugar over, and serve.
wise; take out all the yolks, pound and Eggs à la Tripe.*-Cut a dozen hard
rub them through a quenelle sieve; soak eggs into slices, and put them into a
some crumb of bread in milk, and when saucepan, take the same number of
quite soft, press out all the milk, pound onions, slice them also, and do them up
and pass that also through a quenelle with some butter in another faucepao;
sieve; do the same with some good fresh then add a spoonful of flour, two glasses
butter; then take equal quantities of of cream, salt, and pepper; simmer them,
eacb, inix thein together well in the and when pretty thick, pour it on the


ELD
( 233 )
ELD
eggs, then do them all up together, and Elder Buds Pickled.—The elder buds
serve them very hot.
should be gathered when they are a hout
Eggs à la Tripe au Roux.*-Take a the size of hop-buds; put them into a
little butter, and a spoonful of flour, strong brine of salt and water for nine
colour it over the fire, and add a handful days; and stir them two or three times a
of small onions cut into dice, a little more day. Put them into a pan, cover them
butter, and a small quantity of stock: set with vine leaves, and pour over them the
them on the fire; when the onions are water they came out of. Set them over
sufficiently done, put in some hard boiled a slow fire till they become quite green,
eggs sliced, boil the whole up once, put and then make a pickle for them of alle-
in a few drops of vinegar, salt and pep kar (made of sour ale), a little mace, a
per, and serve them.
few shalots, and some ginger sliced; boil
Another way. Put some sliced this two or three minutes, and pour
onions, and a little butter into a sauce it upon the buds; tben tie them
pan, set it over a gentle fire for a short dow!i, and keep them in a very dry piace.
ume; then add some maigre cullis, or ELDER Shoots Pickled.-Gather the
roux, made as above; a glass of white elder shoots when of the thickness of a
wine, a little water, salt and pepper, tobacco-pipe, and put them into salt and
When this is tolerably thick, take a well water all night ;' then put them in
dried omelet, cut it in pieces, and put it layers into stone jars, and between every
to the onioas; make it quite bot, taking layer strew a little mustard seed, scraped
care that it does not boil,
and when ready horse-radish, a few shalots, a little while
for table, put mustard to it, and serve. beet root, and a cauliflower pulled into
Eogs with Virjuice.-Well beat up small pieces; pour boiling allegar (inade
some eggs with a little verjuice, then put of sour ale), upon it, and scald it three
to them salt and nutmeg ; put them over times; keep it in a 'dry place, with a
the fire with a little butter, and when leather tied over it.
they are about as thick as cream, serve ELDER Vinegar. - Put dried elder
them.
flowers into stone or double glass bottles,
EGGS, Whites of (to make a dish of).- fill them up with good wine vinegar, and
Take the whites of twelve eggs, beat set them in the sun, or by the fire, till
them up with four spoonsful of rose- their virtue is extracted.
water, some lemon-peel grated, and a Elder Vinegar.*-Choose the elder.
little nutineg; sweeten them with sugar, flowers when just blown, take away all
mix them well, and boil them in lour the stalks, and when the flowers are
bladders; tie them in the sbape of an about hair dry, put them into a jar, and
egy, and boil them hard; they will take till the jar with vinegar, close it tight,
half an hour; lay then in a dish; when and let it stand in the sun for twenty
cold, mix kalt a pint of thick cream, a days; then draw it off, press the flowers,
gill of mountain, and the juice of half
an and having filtered the whole, bottle it;
orange all together; sweeien it with fine take care to keep the bottles closely
sugar, and serve it over the eggs.
corked.
ECG Wine.- Beat up an egg, mix with Elder Vinegar.-The elder-flowers
it a spoonful of cold water; set on the should be gathered before they are too
fire a glass of white wine, half a glass of much blown ; pick them clean from the
water, sugar, and nutmeg. When it great stalks, and dry them in the sun,
boils, pour a little of it to the egg by de- when it is not too hot; put a handful of
grees, till the whole is in, stirring it well; them to a quart of the best white wine
then return the whole into the saucepan, vinegar, and let it stand twelve or four.
xet it over a gentle fire, stir it one way for teen days; then strain it, and draw it ot,
a minute, not longer; for if it boil, or the and put it into the vessel, but keep back
"gg is stale, it will curule; serve with a quart, and make it very hot; put it
tonst.
into the vessel to make it ferment; then
You may make it as above, without stop it close for use, and draw it off when
warming the egg, and it will be lighter on it is wanted.
the stoniaci, though not so agreeable to Elder Wine * -Pour a gallon of boil-
the palate.
ing water on every gallon of elder-berries,
ELDER Flower Fritlers. They are let it stand twelve bours; then draw ić
made wbilst the elder flowers are in off, and boil it up with three pounds and
bloom; and they should marinate three a ball of sugar ; when boiling, beat up
or four hours in brandy, sugar, orange- sone whites of eggs and clarify it: skiin
lower water, and lemon-prel; when it clear, then add half an ounce of pound-
drained, dip them in a good thick batter ed ginger, to every gallon of the wine;
to fry, and serve with rasped sugar, as in boil it a little longer, before you put it in
general,
the tub; when cool, put in a toast rubbed
X 3


EMP
( 234 )
END
in yeast; let it ferment a day or two, meat with two ladlesful of broth; set
after which, put it into a barrel, previ- it on a stove, and let it boil till
ously rinced with brandy.
properly reduced, taking care that
All wines should be milkwarm when none of the meat burns, which would
the yeast is added to it.
make the empotage of too high a colour ;
ELDER Wine.* -To three pounds of fill up your saucepan with broth, adding
elderberries, put one pound of damsons, carrots, turnips, and onions ; let ali
and to a nine-gallon cask put a pint of these ingredients stand over the fire for
sloeg.
three hours and a half; then strain tbe
Boil two gallons of water with an whole through a silk sieve, that it may be
ounce of hops, for an hour and a balf; perfectly clear.
then putin sugar, in the proportion of four ENDÍVE au Jus.*-Blanch and drain
pounds to five quarts of water; keep some endive, split them in half, searon
skimming as it rises, and then set it to each with salt, pepper, and nutmeg; then
cool; boil the fruit
for half an hour, strain tie the halves together, and put them
the juice, and put a quart of it to every into a stewpan, on some slices of bacon,
gallon of water; then let it work with cover them in the same way, put in also
yeast three days, put it into the barrel, veal, mutton, or beef sliced, two onions,
and stop it close.
two cloves, two carrots, and a bunch of
The quantity of spice to be regulated sweet herbs, moisten the whole with the
by the taste; as may the sugar also. skimmings of consommé; stew the endive
When the wine has stood four or six thus, for three hours, then Orain and
weeks, add to the above four pounds of press them in a cloth; trim and dish them
stoned raisins.
up for table.
ELDER Flower Wine - Put ten pounds Endive, Potage of.*-Cut four or five
of lopf sugar to four gallons of water, boil heads of endive into very sma}] pieces,
it till a sixth part is wasted away; while and do them up in a small quantity of
it is boiling, skim it well; then set it by butter, do not let them brown; moisten
till it is as cool as wort, then put in a it with water, and let it boil for three
spoonful or two of yeast, and as soon as quarters of an hour, season the potage
it begins to work, put in about a pint and with salt, pepper, and nutmeg, thicken
a half of blossoms of elder, picked from it with the yolks of three exgx, and poor
the stalks, stir it daily until it has done it, as usual, on bread, and serve it.
working, which will be in about a week; ENDIVE, Purće of.*-Blanch and cut
then put it up in a cask, stop it close, let your endive into small pieces, and do
it stand two or three months, and if it is them up in a little butter, with pepper,
clear, bottle it off.
a ladleful of velnuté, a little cream, and
ELIXIR de Garrus. * – Take two only just sufficient sugar to take off the
ounces and a balf of aloes, half an ounce sharpness; stir it till pretty thick, then
of myrrh, two drachms of saffron, of cin- strain, and set it by for use.
namon, cloves and nutmeg, twenty-four ENDIVE in a Purée.- Pick and well
grains each; bruise all these articles, wash in several waters a dozen heads of
put them into a matrase, and pour over endive; then having a large stewpan di
them a quart of highly rectified spirits of water boiling on the fire, put in the en-
wine, in which has been previously mixed dive, with a handful of salt; skim it well,
three ounces of filtered river water; close and let it boil till done; then let it drain
the matrass hermetically, and let it for two or three minutes on a hair sieve,
stand in the sun or on hot ashes for and with a wnoden spoon, rub it through
twenty-four hours, shaking it frequently the same sieve into a dish; put it into a
The above substances being thoroughly corner of the sieve again, for an hour or
dissolved, put them into a glass alembic, longer, to drain the water from it, then
and distil them by means of a sand bath ; stir it on the fire in a stewpan, with a
from the above quantities you will obtain piece of butter; as soon as it is melted,
a quart of aromatic spirit, to which add add three or four table-spoonsful of good
an equal weight of syrup of capillaire, consommé, and continue stirring it on
and a sufficient portion of orange-flower the fire, till it boils to its former thick-
water, to give an agreeable perfume; ness; when so, mix in three spoonstul
then let it stand a fortnight in a well of béchamelle sauce; boil it for a mi-
closed vessel; at the end of that time nute; take it off the fire, and stir in
draw it off, and bottle it; seal the corks the yolk of one egg, with a little cream,
carefully.
and salt, with a very little sugar, il
EMPOTAGE.* -- Put into a large required.
saucepan, three or four pounds of beer. Endive, Ragout of."-Blanch and boil
steaks, a knuckle of veal, and four some endive in stock, then add to it a
old Lens; mcisten this quantity of l little veal blond, an onion stuck with


END
( 235 )
ESP
cloves, and the juice of a lemon. Serve , heat a kettle of water, put in it a handful
it very hot.
of salt, then throw in the endive; keep
Endive, Ragout of:- Take three or it constantly under the water, to prevent
fonr heads of the whitest endive; put their turning black. As soon as the
them in salt and water for two or three endive is tender, drain, and then put
hours; cut off the green heads from a it into cold water, and when quite cold,
hundred of asparagus, and chop the rest drain it again; press the water out with
small, as far as they are tender; lay them your hands; then chop it small, and put
also in salt and water; také three or it into a saucepan, with some butter, salt,
four heads of celery, washed and scraped and pepper, stir it well, and then add
clean, and cut in pieces two or three five spoonsful or velouté, the same of
inches long; put them into a saucepan, consommé; reduce it till pretty thick,
with three or four blades of mace, and and then put it in a dish, with fried
some whole pepper lied in a rag, with a bread round it. Endive may also be
pint of water; stew it till it is quite dressed with cream, in which case, put
tender, then put in the asparagus, shake two spoonsful of flour into it, and moisten
the saucepan, and let it simmer till the it with cream.
asparagus is done; take the endive out ENTREE.* – There is no word pre-
of the water, drain it wel! ; leave one head cisely equivalent to this in English.
whole, and pull the others leaf from leaf; Any dish of butcher's meat, fowl, game,
put them into a stewpan with a pint of or fish, dressed for the first course, is
white wine; cover the pan very close, called an entrée.
and let it boil till it is sufficiently done, ENTREMET.*- There is no word
then put in a quarter of a pound of but equivalent to this in English. All dishes
ter, rolled in flour; cover it closely, but of vegetables, jellies, pastries, salad,
shake the pan; then take up the endive; prawns, lobsters, and, in general, every
put the whole head in the centre of a ihing that appears in the second course,
dish ; arrange the celery and asparagus except the roast, is called an entremet.
round it with a spoon, and the leaves of ESPAGNOLE. - Take an old fowl,
the endive over that, and keep it hot; and about fourteen pounds of leg or
pour the liquor into the stewpan, stir it shoulder of veal ; chop the latter into
all together; have ready the yolks of a pieces, and put it, with very little water,
couple of eggs, beat up with some cream; into a large saucepan, with iwo carrots,
put in a little salt, some grated nutmeg; three onions, a pound of bam, a few
mix this well with the sauce; keep it peppercorns, a small quantity of spice,
stirring one way till it is thick ; pour it and a clove of garlic; let this stew over
over the endive, and send it to table. a moderate fire, shaking it frequently,
ENDITE Soup.-This is a clear soup, till it becomes of a brown colour, when
made in the same manner as lettuce you may add to it a sufficient quantity
Boup. Be careful to wash the endive of hot water, to come about four inches
well, and pick out the bitter parts. above the meat. Set it by the side of
Estive Stewed.- Take a dozen heads the stove to boil gently, skimining when
of the very best endive; pick off what necessary, till the meat comes from the
yoti think bitter; wash it well, and bones; then sırain it through a siik
blanch it whole in plenty of water, with sieve, and set it by for use.
a good bandful of salt; when done, lay ExPAGNOLE (Grande). * - Take two
them on a sieve to drain, and tie each noix of veal, a pheasant, or four par-
separate with packthread, and lay them tridges, half a noix of bam, four or five
between lards of fat bacon, and stew them large carrots. five onions (one of them
gendy in good strong consommé; take stuck with five cloves); put all these
them out of the consonimé, and lay them into a saucepan, and pour orer them a
in a line upon a clean cloth; take off the bottle of Madeira wine, and a ladleful
packthread, and roll the endive tight of jelly: set it over a large file, to re-
up in the cloth for a minute or two, then duce it, then place it on a slow fire, until
open the cloth, and cut the endive in slightly coloured ; take it ott, and let it
pieces, about six inches in length; lay stand about ten minutes. Prepare some
them on a dish; have ready a sauce à sous-noix as directed for Grande Sauce,
l' Espagnole, with a bit of butter mixed and add the liquor to the Espagnole ;
in it, and a squeeze of lemon ; when this skim it well, and put in some roux, two
sauce is very hot, pour it over the en- or three bay-leaves. a little thyme, mush-
dive, and serve it to table.
rooms, parsley, scallions, ar.c «balots.
Expive au Velouté. . ~Take off all the As soon as the sauce boils, set the
outer leaves of your endive, and having saucepan by the side of a stove, to let
opened the hearts, put them into cold it do more gently, for two or three hours.
water to wash them. In the mean while Be very careful that your saucepan be


PAR
( 236 )
FAR
perfectly clean before you use it, otherwise make the farce with, and then replace it
the Espagnole will be thick and muddy. in the cavity, and proceed as directed in
ESPAGNOLE Travuillée. * -ſake five the receipt for Frrol à la Crême.
ladlesſul of Espagnole, three of consommé, FARCE, Cuite.*-Cut some undressed
and a handful ot mustirooms; iſ the sauce breast of fowl into dice, and put them
be not sufficiently coloured, you may into a stewpan with a small piece of bur-
adů some spal blond; boil these over a ter, a little salt, pepper, and nutmeg i
brisk fire; skim and take off all the fat: do them up over the fire for ten minutes,
When it is well reduced, strain it, and then take out the meat, drain, and let
keep it hot in the bain-marie. This it cool; put a piece of bread into the
sauce should be of the consistence of same stewpan, with some broth and a
clear broth. Half a bottle of white wine little shred parsley; stir it with a wooden
may be added to this.
spoon, and beat it up over the fire till
ESSENCE.* - Take half a bottle of the bread is of the consistence of panada,
white wine, half a glass of the best vine, and the broth reduced, when it must be
gar, the juice of two lemons, three ounces set to cool; then pound the fowl well,
of salt, half an ounce of whole pepper, a and pass it through a quenelle sieve; do
little nutmeg and mace, four cloves, the same with the bread, and after that
four bay-leaves, thyrne, parsley, one a ready-dressed calf's adder, keeping
small clove of garlic, ten shalots, ali separate ; then take equal portionis
pounded, and an ounce of dry mush of these three ingredients, and pound
rooms; put all these ingredients into an them together for three quarters of an
earthen ran, over a brisk fire; when hour; at the end of that time, add the
near boiling, Jessen the fire, and let it yolks of five or six eggs, according to
stand on hot ashes for six or seven hours; the quantity of your farce, still pound-
then strain it through a coarse sieve, ing until the whole be well mixed toge-
and afterwards filter it. Keep it in ther; then take it from the mortar and
closely corked bottles: a small quantity set it aside in a pan for use.
is sufficient to flavour a dish.
Farce à Gratin of Partridges, Rat
bils, and Fowls.-The Farce à Gratin
F
is made in the same manner as the Farce
FANCHONETTES.* - Put into a à la Crême, with the only
difference,
saucepan, two ounces of flour, three of that you must not beat the whites of the
sugar, one of butter, two of pounded al. egys, and that this farce is to be kept
monds, some green lemon-peel, two delicate and soft. Use the flesh of roast-
yolke, and one whole egg, a little salt, ed chickens, or young rabbits, or young
and half a pint of milk; put these in partridges. I bis farce is intended for
gredients on the fire, and let them set ihe stufting of such articles as are not to
like a cream; line some tartlet-tins, or be put on the fire again; such as call's
moulds, with puff paste, fill them with ears, calf's feet, larks an gratin, &c.
the preparation ; place the moulds on a FARCE, Omelet of.*-Take any meat.
tin, and bake the fanchonettes in a brisk game, or fowl farce you please; pour on
oven; when about three parts done, it a dozen eggs well beaten, and try your
take them out, put frothed eggs on, omelet, taking care to keep it of an
sprinkle sugar over, and replace them equal thickness all over.
io the oven to finish the baking.
Farcs à Quenelles.* --Put the crumb
FARCE, à la Creme.-Make use of of a French loaf into a saucepan, with
the pana la and udder (see Panada for two table spoonsful of fowl consommé, one
farces), but no herbs are required in the of velouté, a tea-spoonful of parsley. and
panada, instead of which, put a litile two of musliroums (both shred fine); set
cream. Take the white flesh of a fowl | it on a moderate fire till it boils; stir it
that has been roasted; take off the skin constantly, and when it forms a smooth,
and sinews, chop the meat very fine; softish paste, add the yolks of two eggs;
then pound it as you do for other farces. then put it on a plate, and cover it with
Put in the yolks of lour eggs, alter the a piece of buttered paper. Take the
farce has been pounded and well sea fillets from two fat chickens, and having
soned. Beat the whites of the eggs, removed the skin, pound and rub them
and mix them gently with the rest, stir through a sieve; proceed in the same
ring the whole with a wooden-spoon. way with two ready-dressed call's udders
Use this farce when requisite; it is ge and the panada or bread. When you
nerally used for Fowl à la Créme; if bave proceeded so far, weigh six ounces
you have in the larder a cold roast fowl, of panada, ten of the chicken, and eight
you may make that entrée with it; of the udder, pound the two former to-
empty the fowl, by cutting a square gether for a quarter of an hour; then
hole in the breast, the white flesh you add the panada, and having pounded


FEN
( 237 )
FIG
fifteen or twenty minutes longer, put | mer it for an hour, skim off the fat, and
five drachms of spiced salt, grated nuto sift the sauce in a sieve; then add chup.
mek, and the yolks of twoeggs.at first, and ped parsley and fennel, coarse pepper
in five minutes, two more yolks, a table- and salt; boil a moment before using it.
spoonful of velouté, pounding continu. Fennel Sauce.-Pick green fennel,
ally, a! least five minutes after all the mint, and parsley, a little of each; wash
ingredients are put in. Take a small them clean, and boil them till tender,
piece of this farce, and form it into a ball drain and press them, chop them fine,
or quenelle, and throw it into some add melted butter, and serve up the
broib; when it has boiled a minute, sauce immediately, for if the herbs are
take it out, and if it be tolerably firm mixed any length of time before it is
aud smooth, it is properly done; but iſ served up to table they will be disco-
too firm, add more velouté; if not suffi- loured. Parsley becomes equally dis-
ciently ko, the yolk of another egg. coloured from the same cause.
FAÚN.-Faun should be dressed al If approved, there may be added the
most as soon as it is killed. When very pulp of green gooseberries rubbed
young they should be trussed, stuffed, through a hair sieve, and a little sifted
and spitted in the same manner de a sugar
hare. But they are better eating, when FENNEL Sauce.* Take as many
of the size of house-lamb, and are branches of green fennel as you may re-
then roasted in quarters; the hind quire; pick and wash it in the same
quarter is considered the best. They
manner as parsley, chop it very small,
must be done by a very quick fire, and scald, and then lay it on a sieve to cool.
either basted all the time they are roast- Put iwo spoonsful of velsuté, and the
ing, or be covered with slices of fat same of butter sauce, into a saucepan;
bacon; when done, baste it with butter, make them quite bot, take care to stir
and dredge it with a little salt and flour, it well, that they inay be properly mixed;
till you get a nice froth upon it.
rub the fennel in a little butter, and
FAUBONNE.*-This soup is com- then throw it into the sauce ; mix it in
posed of carrots, turnips, leeks, onions, thoroughly, and season it with salt, pep-
celery, lettuce, sorrel, and chérvil, all per, and nutmeg.
cut in dice, except the lettuce and sor. FENNEL (Cooling Water of).- This
rel, which must be bruised; do up lhe is done simply, by steeping some fennel
roots in a little butter; then put in the in hot water, till it has the taste of the
lettuce, herbs, and chervil, moisten herb sufficiently, add what sugar you
them with broth, and let it boil over a think proper, and keep it in a cool place
gentle fire for an hour or more, if neces: a goord while before using; the same is
sary; then soak your bread in the usual done with any other kind of herb, and
way. and pour the faubonne over it. in general with all sorts of fruit used in
Faux, Saddle of.–Well lard it, and confectionary; also with the syrups of
put it into a very large vessel with salt, liquid preserves, mixing some of the
pepper, and onions cut into slices, par- liquor with water and sugar, sutficient
sley, vinegar, spices, &c.; leave it to to make it palatable. You may either
pickle for two or three days, taking ice it or not, according as you think
great care to turn it frequently on every proper:
side; then roast it, and serve with a FIELDFARES, Roasted. When
poirrade under it. Mind that the fillets they are picked and drawn, lard them
and both legs must be larded.
with bacon, put a paper round them, and
FENNEL (Pickled). Take some lay them at a distance from the fire ;
spring water, and when it boils put in when they are nearly done, take off the
the fennel tied in bunches, with some paper, and let them finish, to be of a
salt; do not let it boil, but when it is of nice brown; then serve with gravy or
a fine green, dry it on a cloth; when it melted butter for sance.
is cold, put it in a glass, with some nut FIGS, to keep all the Ytor fit for
meg and mace, fill it with cold vinegar, Use.Put some figs in a large earthen
and put a bit of green fennel at the topi jar, with a layer of their own leaves be-
cover it the same as all other pickles, tween them; ihen boil some water and
with a bladder and leather.
honey, skimming it well (be careful not
FENNEL Sauce.-Boil a bunch of fen- to make it too thick of the honey), and
nel and parsley; chop it small, and stir pour it warm over the figs; then stop the
it into melted butter.
jar very close. When you take out the
Fexsel Sauce.- Slice four or five figs for use, soak them for two hours in
onions, and soak them in two spoonsful warm water.
of oil, two of cullis, and two of white Figs, Preserved.*-Take some half
wine, with two cloves of garlick ; sim- ripe figs, prick them near the stalks, and


FIL
( 238 )
FIL
1
blanch them; when half cold, throw | a pound of sugar; blanch and pound the
them into cold water, and then diain filberts and almonds, adding, occasion-
them. Boil come clarified sugar to perlé, ally, a little wbite of egg to prevent
put in the firs, and give them three or their oiling. Beat the whites to a Dow,
four boils with the pan covered close; then the yolks, mix the latter with hall
then take thein from the fire, skim them the sugar; beat them well, and have
well, and having poured the whole into ing mixed the other ingredients to-
a pan, set it in a stove for the night. gether, put them into a sieve, and
The next day drain off the syrup (with whilst you are beating, sift them into
out removing the fruit), boil it up ien or the whites;, when all are thoroughly
a dozen times, and then pour it on them incorporated, pour the preparation into
when no more than lukewarm ; on the paper cases, and bake them in a mo-
ensuing, day, having drained off the derate oven. A little grated lemon.
syrup, boil it to grand perlé; then peel, or any other aromatic ingredient
add the figr, cover the preserving-pan added to the yolks, greatly iinproves
close, boil them up once, skim it well, these biscuits.
and put it into pots, &c. for use.
Filbert, Blancmange.* – Blancha
Fios (Green) 10 Preserve.-Slit some pound of filberts, and lay half of them
small green figs ou the top, and put in cold water for two hours; put the
them into water for ten days, and pro- other half pound into a pan over a mode-
ceed thus:-Put as much salt into the rate fire, stirring them constantly with a
water as will make it bear an egy; then silver spoon, till they are of a clear yel-
let it settle, take off the scum, and put low, when remove them from the fire,
the clear brine to the figs; keep them and let them cool : then puund them,
in water for ten days, then put them adding occasionally a little water to pre-
into fresh water; let them boil till you vent their oiling. When weil pounded,
can easily pass à pin into them; drain take them from the mortar, and pas
them and put them into other fresh water, them into a pan, with two glasses and a
shifting them every day for four days; half of water; press the whole through a
again drain them, put them into clarified napkin to extract the milk; to which put
sugar, warm them a little, and leave an ounce of sugar; as soon as the latter is
them to stand till the next day; warm dissolved press it a second time through
them again, and when they are become a napkin, and add to it half an ounce of
green, give them a good boil; then boil isinglass, Proceed in a similar manner
soine sugar to blow, p't it to them, and with the filberts which have been in the
give them another boil; the next day, water, by which means you will have one
drain and dry them.
part of your blancmange perfectly white,
Figs (Ripe) to Preserve. – Take the and the other a clear light yellow. Finish
white figs when ripe, slit them in the your blancmange in the usul way.
tops, put them into claritied sugar, and FILBERTS (burnt) White.-Take some
give them a good boil; skim them, and Barcelona filbert nuts, and crack them;
leave them to stand tiilihe next day; then put the kernels in a copper pan or sheet,
boil some more sugar au soufflé, put it and put them in the oven to roast; then
to the figs, and give them another boil; have a pan with syrup boilinx, and let it
the next day drain and dry them. boil till it comes almost to caram.cl; put
FILBERT Biscuits. – Take some your filberts in, stir them till they are
Barcelona filbert nuts, and put them in all covered with sugar, pick them in a
a mortar to break their shells; pick all sieve, break those which stick together,
the shells from them clean, pound them and then bave another pan with syrup
in a inortar very fine, and mix whites of boiled the same as the first, and give the
eggs with them; take care they do not filberts a second coat of sugar.
oil; mix three pounds of powdered. FILBERTS, Cannellons of.* --Burn and
sugar, with the nuts and whites of eggs, pound six ounces of filberts, moistening
to a proper thickness; let your cven be them with white of egg; when well
of a moderate heat, then with the spad-pounded, add a quarter of a pound of fine
dle and knife, drop small pieces, about pounded sugar, and half the white of an
hall as big as a nutines ; put two or three egs; dry this paste a little, and then
sheets of naper under them, let them press it through a syringe, cutting the
bake of a fine brown, and all alike; and cannellons about four inches in length;
let them be cold before you take them make the friture quite hot, dip the can-
off the paper.
nellors in batter, and fry them. Sprinkle
FILBERT Biscuits.* - Take half a them with sugar, and glaze them with a
pound of filberts, an ounce of bitter al. salamander. Take particular care to
inonds, the whites of bix, and the yolks keep the cannellons perfectly strait.
of three eggs, an ounce of flour, and half FILBERTS (Conserve of.)-Upon balí a
D:
1
DU


FIL
( 239 )
FIL
pound of sugar put an ounce of filberts white of egg; cover the génoises with
cut into as small strips as prissible; the thir, and then colour them.
kernels being first scalded, as is done in FILBERTS Glacées à la Royale.*-Beat
blanched almonds, to get the skin off'; up a quarter of a pound of sifted, sugar,
finish the same as dried conserves. with the white of an egg, for ten minutes;
FILBERT Cream Frunçaise.* - Wash roll in this glaze, two ounces of filberts,
and drain a quarter of a pound of filberts (previously blanched, and slightly burnt);
(blanched) and colour them very slightly: then lay them on paper, in groups of two,
when cold, pound them, adding occa- three, or four together, according to your
sionally a spoonful of milk'; put the paste fancy: take care to clear away the glaze
into five glasses of boiling milk, cover it so that the filberts are merely covered
close, and let it stand till no more than with it. When you have done as many
lukewarın : and, having in the mean as you require, set them in a gentle
tiine beat up the yolks of eight eggs, oven, till they are of a proper colour,
into which strain the infusion of filberts, then take them out; do not remove them
• add ten ounces of sugar, and a grain of from the paper before they are cold.
salt; set the cream in the usual way, FILBERT Ice.*-Take a pound of fil-
put six drachms of isinglass to it, and berts, shell and blanch them; boil half
finish as directed. See Cream Fran- a pound of sugar to soufflé, then throw
çaise.
in the filberts, and let them boil up
This kind of cream is made in the same about a dozen times, then move them
manner with almonds, in which case, six about with a spatula, that the sugar may
ounces of sweet, and half an ounce of bit adhere to them; as soon as they begin
ter almonds, are the proper quantities. to candy, take them out; and when cold,
FILBERT Burnt, Ice Cream. – Roast put them into a saucepan,
with the yolks
some Barcelona nuts well in the oven, of nine eggs, to which add a quart of
and pound them a little with some double cream ; set this on the fire, like
cream; put four eggs into a stewpan, all other cream ices; when done, strain
with one pint of cream and two gills of it off'; let it cool, and then ice it as
syrup; boil it till it becomes thick, pass usual.
it through a sieve, and freeze it; then FILBERT Macaroons.*_Take a pound
mix the fiberty with it before you put it of filberts, and put a quarter of them into
into your moulds.
a preserving-pan (immediately after you
FILBEXT (Burnt) Cream Patissière.* have taken them from the shells), over
Wash, drain, and dry a quarter of a pound a moderate fire; stir them continvally
of filberts, throw them into a preserving with a silver spoon, until they are co-
pan, in which is a quarter of a pound of loured, and the skin begins to prel off;
sugar boiled to soufle ; let them boil up then take them out; rub off the skin en-
about a dozen times, then stir them tirely, and when quite cold, pound them
lightly with a spatula, that the sugar with a little white of egg: proceed in the
may adhere to the filberts; as soon as it came manner with the remaining three
begins to candy, pour the whole on the quarters; and wlien all are thus pounded
slab, carefully removing whatever sugar separately, put the whole together into
may stick to the pan or spatula ; when the mortar, with a pound of sugar, and
the almonds are cold, add two ounces of the whiles of two eggs, and beat them
powder sugar, and then crush them with for ten minutes; after which, add two
a rolling pin, put them into the cream pounds more of sifted sugar, previously
palissière, and make it according to the beaten up with six whites of eggs; stir
Directions for that article.
all these together well for five or six
FILBERTS, Petits, Soufflés of.*-Beat minutes, when the preparation should
up half a pound of sifted Bugar, with the be sufficiently firm, to prevent its spread-
white of an egg; grate into this three ing when laid; iſ, however, it be too
Qunces of burnt filberts; mix them to firm, add to it more white of egg. When
gether, and, if necessary, add the white you have proceeded so far, wet the palms
of another egg. Finish the petits soufflés of your hands, and roll a spoonful of the
as nignal.
preparation to the size and form of a
Filbert Génoise.* -Pound six ounces nutmeg ; when all done, dip your hands
of blanched filberts to a fine paste, then in water, and pass them gently over the
put two-thirds of them to the usual macaroons, which wiil make their surface
ingredients, instrad of sweet almonds, smonth and shining; put them into a
and make the génoises according to die nearly cold oven; close it right, and let
rections. When baked, cut them into them remain in it for three quarters of
crescents, but do not dry them; mix the an hour. Lay the macaroons at least an
remainder of your filberts, with a quarter inch apart, and as round as possible.
of a pound of sifted sugar, and a little FILBERT Mirlitons.* -Peel a quarter


FIL
( 210 )
FIS
of a pound of filberts, and put them into a cold, pound them with a little white of
preservirg-pan, over a moderate fire, to egg to a paste ; then mix them with ball
colour them lightly: when quite cold, a pound of flour, the same of powder
pound them with a little white of egg, sugar, and the yolks of four or five eggs,
to prevent their oiling; then mix then and then finish the operation as directed
with six ounces of powder sugar, four for almond rolls. Dorez, and trace on
eggs, and a grain of salt: when well the surface an ear of wheat, or any thing
amalgamated, add two ounces of melted else, with the point of a knife: take care
fresh butter, and fill your moulds, pre to dry them well in the baking, that
pared as for other mirlitons ; cover them they may be crisp, Coarse powder sugar
with very fine sugar, and bake them in a may also be strewed over, before they
moderate oven.
are put in the oven.
FILBERT Nougats, with whipped FILBERT, Small Wafers.* – Take a
Cream.* -Pee! half a pound of filberts, quarter of a pound of the preparation
and chop them, not very small, and puí used for spoon-biscuits, and spread it
them into the oven to colour them: then over a well-buttered baking plate, with
boil a quarter of a pound of powder sugar a knife, taking care to keep it of an equal
to a clear reddish colour; mix the Gilberts thickness all over; peel a quarter of a
with it, and pour into moulds, of what-pound for filberts, cut them into thin slips,
ever form you may think proper; plain and mix them with two ounces of pow.
ones are, however, the best: then smooth der sugar, and a very little wbite of eggi
and press the filberts within, so that they strew this over the above preparation,
may take the form of the mould per- and bake it in a moderale oven; finisha
fectly; and when wanted for table, put in the usual manner.
in each a little whipped cream, flavoured FIRMITY.–To a quart of ready.
to your fancy: serve them turned over, boiled wheat, put by degrees, two quarts
that the cream may not be visible of new milk, breaking the jelly; and
These quantities, with eight spoonsſul then add four ounces of currants, picked
of cream, mixed with a quarter of a clean, and well washed; stir them and
pound of sugar, and the aromatic ingre- boil thein till they are done. Beat the
dients, will make about twenty or twenty- yolks of three eggs, and a little nutmeg,
four small nougats.
with two or three spounsful of inilk; add
FILBERTS, Petils Gâteaux Royaur.* this to the wheat, stir them together
Peel and pound two ounces of filberts to while over the fire: then sweeten and
a fine paste, and pass it through a fine serve in a deep dish, either cold or warm,
hair sieve, and mix it with six ounces of according to taste.
siſted sugar, and the white of an egg ; FISH (Observations on).—There is a
the petits gâteaux are made in the saine general rule in choosing most kinds of
manner as petits gâteaux royaux of al. fish; if their xills are red, their pyes
monds ; put the above preparation on plump, and the whole fish stiff
, they
them, and finish them as directed. are good; if, on the contrary, the gilla
Filbert Pralines (burnt) Red.-Take are pale, the eyes sunk, and the fish
some Barcelona filbert nuis, and crack flabby, they are stale.
them, put the kernels into a copper pan The greatest care should be taken
or sheet, and put them in the oven to that the fish is properly cleansed before
roast, have a pan with syrup boiling, and being dressed, but not washed beyond
let it boil till it comes almost to caramel; what is absolutely necessary for cleaning,
put a little cochineal into a cup when as by perpetual water ing, the favour is
the sugar is boiled, add to it the cochineal diminished. When clean, iſ the fish is
and the filberts, and stir them with a to be boiled, some salt, and a little vine-
large wooden spoon, till you find the sale gar should be put into tbe water, to give
gar has got hard round them ; put them it firmness. Care should be taken to
in a sieve, and separate those which boil the fish well, but not to let it break.
stick together; have another pan with Cod, whiting, and haddock are much
syrup in, and boil it as hefors, and as better for being a litile salted, and kept
high; put the same quantity of cochineal for a day.
in, and mix them as before, as doing them There is often a nuddy smell and taste
a second time they will become a much attached to fresh-water i h, which may
finer colour; then put them into a box. be got rid of by soaking it, afier it has
FILBERT Rulls.* -Having peeled hall been thoroughly cleaned in strong salt
a pound of filberts, put them into a pre. and water; or, if the fish is not too large,
serviry pan over a moderate fire, and scald it in the same; then dry, and
ftir them constantly with a spatula until dress it.
they become equally coloured of a light Care should be taken that the fish is
yellow: then set them to cool. When I put into cold irater, and allowed to do


FIS
( 241 )
FIS
very gently, otherwise the outside will to your taste; then put it (without any
break before the inside is done.
moisture), into a pan, which may be
Crimp fish must be put into boiling closely covered, with the exception of a .
water; and as soon as it boils up, a small hole, to allow of evaporation. Put
little cold water should be put in, to it into an open as soon as the bread is
check the excessive heat, and simmer it drawn, and let it stand until the whole
for a few minutes.
is so completely dissolved, that the bones
If the fish is not taken out of the water
are not perceptible. When cold, this
the instant it is done, it will become makes a very transparent, well.flavoured
woolly; to ascertain when it is ready, jelly.
the fish plate on which it is dressed may Fish (Aspic of).--Put some warra sa-
be drawn up, ard if sufficiently done, it vory jelly, about an inch and a half deep,
will leave the bone. To keep hot for into a plain tin or copper mould ; then
serving, and to prevent it from losing take fresh smelte turned round, boil
its colour, the fish plate should be placed them gently in strong salt and water till
crossways over the fish-keuile, and a done, then lay them on a drainer. When
clean cloth put over the fish.
the savory jelly in the mould is quite
Small fish may be either nicely fried cold, put the smelts upon it, with the
plain, or done over with egg and bread best side downwards; then put a little
crumbs, and then fried. Upon the dish more jelly, just lukewarm, over the fish,
on which the fish is to be served, should and when that is cold, fill the monld with
be placed a folded damask papkin, and more of the same kind. When it is to be
upon this put the fish, with the liver and served to table, dip the mould in warm
roe; then garnish the dish with horse- water, pot the dish upon the jelly, and
radish, parsley, and lemon. Fish is a turn it over.
dish which is almost more attended to Pieces of lobstern, fillets of soles, &c.,
than any other.
may be done in the same manner.
To fry or broil fish properly, after it Fish, Consommé of.*- Take carp,
is well cleaned and washed, it should be tench, perch, eels, pike, and other fresh-
wrapped in a nice soft cloth, and when water fish of the same kind; clean them
perfectly, dry, wetted with egy, and well, and cut them into pieces, as near
sprinkled all over with very fine bread of a size as may be ; lay them in a stew-
crumbs; it will look still beiter to be pan, on a layer of sliced onions and car-
done over with egg and crumbs a second rots; as soon as they begin to sweat, put
time. Then having on the fire a thick in a bit of butter, and leave them for a
bottomed frying-pan, with plenty of lard quarter of an hour; moisten them with
or dripping, boiling hot; put the fish fish broth, and let them boil gently for
into it, and let it fry tolerably quick till an hour; keep the pan closely covered ;
it is done, and of a nice brown yellow. this will'afford a very nourishing broth.
If it is done before it has obtained a nice Fish (Entrée of, in a Mould).- Rub
brown colour, the pan should be drawn the inside of a mould with fresh butter;
to the side of the fire, the fish carefully strew grated parmesan cheese over the
taken up, and placed either upon a sieve bottom, about an inch thick, and put a
turned upwards, or on the under side of layer of boiled macaroni, of the same
a dish, and placed before the fire to drain, thickness, and upon that, fish of whatever
and finish browning; if wanted particu- sort you please, boned, cut into pieces,
farly nice, a sheet of cap paper must be and strewed with herbs, such as parsley,
pat to receive the fish. Fish fried in oil thyme, and shalnts, chopped very fine,
obtains a much finer colour than when and a little pounded spices and cayenne-
done in lard or dripping. Butter should pepper, then a layer of macaroni and
never be used, as it gives a bad colour: 1 parmesan cheese. Put it into a moderate
Garnish your dish with a fringe of curled oven; let it bake one hour, then care-
raw parsley, or with fried parsley. fully iurn it out of the mould into a dish,
When fish is to be broiled, it must be and serve it to table, with a little good
seasoned, floured, and done on a very cullis round it.
clean gridiron ; which, when bot, should Fish Fritters - Make a light force.
be rubbed over with suet, to binder the meat with fish of any kind. Then put a
fish from sticking. It should be broiled small quantity into pieces of pull-paste,
over a very clear fire, to prevent its taxt- the size of a common puff; then fry them
ing smoky, and great care must be taken in boiling lard; drain them dry. Serve
not to scorch it.
them to table with truffles, or béchamelle
Fisa, New Method of Dressing.*. Bauce round them.
Take any sort of fish you think proper, Fish, Glaze of. * - Take some fish
being very careful that it is quite fresh; broth, to which add an eel, cut in pieces,
elean it thoroughly, dry, and season it and the heads, tails, fins, and large bones,
Y


FIS
( 242 )
FIS
of either sea or river fish: wash them FISH, Paté Chaud of.*. -Cut a piece of
perfectly clean, and chop them into salmon into scallops, heat six ounces of
small pieces. When they have been fresh butter, and put into it two spoons.
boiling in the broth for about an hour, ful of parsley, two of mushrooms, four of
strain
off the liquor, and reduce it to a truffles, and a shalot blanched, all shred
jelly, which is used' to glaze all sorts of very small, a little nutmeg and salt; soak
maigre dishes.
the scallops in this, and place them one
Fish Gravy.--Cut two or three little by one within the pâté chaud (see that
fish of any kind into small pieces; put article), pour over them the butter that
them into a saucepan, with rather more remains, iwo bay-leaves, and cover the
water than will cover them, a bit of whole with slices of bacon. Finish the
toasted bread, a blade of mace, some palé according to rule, and bake it an
lemon-peel, whole
pepper, and a bunch hour and a quarter in a brisk oveo.
of sweet herbe ; let it simmer gently till When done, garnish it with carp roes,
it is rich and good ; brown a little bit of cray-fish tails, oysters, naushrooms, arti-
butter in a stewpan, and when it is choke bottoms and truffles, and a good
browned, strain the gravy into it, and let Espagnole or tomata sauce.
it boil for a few minutes.
FISA Pie.-Clean and cut fresh sal-
Fish Gravy.-Skin two or three eels, mon, cod, turbot, soles, sturgeon or bad-
or some floupdere; gut and wash them docks, into moderate sized pieces; then
thoroughly; cut them into small pieces, roll them into a mixture made of pars
and put them into a saucepan i cover ley, thyme, and shalots, chopped fine,
them with water, and add a little crust some beaten spicea, powder of musb-
of bread, toasted brown, two blades of rooms or truffles, pepper and salt; put
mace, some whole pepper, sweet herbs, them into a deep dish with some light
a piece of lemon-peel, an anchovy or two, forcemeat round; cover with puff paste;
and a little horse-radish, about & tea egg and ornament the top with leaves of
spnonful; cover close, and let it simmer; paste, bake it till the fish is perfectly
add a bit of butter and some flour, and done, and a quarter of an hour before it
boil with the above.
is sent to table, put in some good strong
Fish Gruvy. * - Put some slices of cullis, with a little Madeira added to it.
onion into a stewpan, and set them on Fish Pie.Take any sort of fish you
the fire ; when they are completely dig. please, either eel, pike, salmon, tench,
solved, add a piece of butter, and some &c., and scale it, and cut it into pieces;
small fish, or pieces of carp, tench, perch, then line a pie-dish with crust, and put
or any other you fiod convenient. As the fish into it, with a bunch of sweet
soon as they begin to dissolve, and give herbs, some salt, and bruised spices, and
out their moisture, put a glassful of root a layer of butter at the top; after this put
broth to them, and boil them for half an on the top, and let it bake for an hour
hour; then add a glass of white wine, and a half. When done, take off the fat,
and a little lemon-juice, and boil it and put in a good vegetable ragoût made
another half hour, when it may be in the following manner :-Stir a little
pressed through a sieve, with great force. flour with butter over the fire tillitis of a
FISR Catsup. * - Take rather more fine cinnamon colour; moisten with halt
than a pint of vinegar, three pints of red a pint of white wine, some soup-maigre,
port, two table-spoonsful of pepper, or warm water, and add mushrooms, a
pounded very fine, plenty of shalors and bunch of herbs, and a little salt, let the
horse-radish, the peel of half a lemon, whole boil half an hour, and then add the
and two or three bay-leaves, and a pound soft roes of carp, parboiled ; let them
of anchovies; let the whole boil together stew a quarter of an hour, and then put
until the anchovies are dissolved, then the ragoût into the pies. Any sort of
strain, and when cold, put it into bottles. | vegetable ragoût may be made use of, in-
Two or three spoonsful are sufficient for stead of the above in these pies, such as
a pound of butter.
of truffles, mushrooms, morels, or beads
Fish Patties. Take a carp, a tench, of asparagus.
and an eel, boil them a little; half stew Fish Muigre Pie.-Bone and cut into
six oysters; pick the flesh from the bones pieces a carp; make it into forcemeat
of the fish, and beat it together in a with some of the roe, parsley, thyme,
mortar, with the melts of the fish, some shalots chopped very fine, a quarter of a
mace, and some white wine; mix them pound of fresh butter, salt, a little pound
well together; make some rich putf-ed spice, half a pint of cream, tour eggs,
paste, line thé tins with it, then put in and the crumb of a French roll. After-
the forceineat, with one oyster, and a wards take pieces ofeel, aalmon and skate,
bit of butter; put on the top, and bake pass them with sweet herbs, pepper, salt,
them.
lemon-juice, and a bit of butter. When


FIS
( 243 )
FIS
they are cold, put some of the forcement which toss the sauce to and fro, and
at the bottom of a deep dish, and mix shake the saucepan over the fire, to pre-
with the fish some stewed mushrooms, vent the eggs from curdling. 'Do not
the very smallest onions, truffles and boil them, only let the sauce be hot
morels blanched, and the roe cut into enough to give it the thickness of melted
pieces, and put them into the dish with butter.
inore forcemeat round the top ; then Fish Sauce à la Craster. – Thicken &
cover with puff paste, ornament with quarter of a pound of butter with flour,
leaves of paste, egg it, and bake it. When and brown it; then add to it a pound of
it is to be served to table, cut a small the best anchovies cut small, six blades
hole in the centre of the top, and pour in of mace pounded, ten cloves, forty berries
some good cultis.
of black pepper and allspice, a few small
Fish (Salt).-Salted fish requires soak onions, some favoury, thyme, basil,
ing, according to the time it has been in knotted marjorum, a little parsley and
salt; that which is hard and dry, re- sliced horse-radish; on these pour half a
quires two nights' soaking, changing the pint of the best sberry, and a pint and a
water two or three times; the interme- half of strong gravy. Simmer the whole
diate time lay it on a stone floor; Barrel. gently for twenty minutes, then strain it
ed Cod requires leas soaking; and for the through a sieve, and put it into bottles
best Dogger Bank Split Fish, which has for use; the proper way to use it is by
not been in salt more than a fortnight or putting some of it into the butter while
three weeks, still less soaking will be melting.
necessary.
Fish Sauce (Excellent), -Put a pint of
Fish Sauce. – Take some mutton or remarkably fine port wine into a tin
veal gravy, and put to it a little of the saucepan, with a gill of mountain, half a
liquor that drains from your fish. Put it pint of fine walnut catsup, iwelve ancho-
into a saucepan,with an onion,an anchovy, vies with the liquor belonging to them,
a spoonful of catsup, and a glass of white a gill of walnut pickle, the rind and juice
wine. Thicken it with a bit of butter of a large lemon, four or five shalots, some
rolled in flour, and a spoonful of cream. cayenne pepper according to taste, three
If you cannot procure cream, instead of ounces of scraped horse-radish, three
wbite wine you must use red.
blades of mace, and two tea-spoonsful of
Fish Sarce (to keep a year.)e-Take made mustard ; let the whole boil gently
forty anchovies, chop them up, bones and till the rawness is taken off; then put it
all, put to them ten shalots cuit small, a into small bottles for use.' They must
handful of scraped horse-radish, a quar- be corked very close, and sealed at the
ter of an ounce of mace, a quart of white top.
wine, a pint of water, one lemon cut in FISA Sauce (White).-Simmer to the
slices, balf a pint of anchovy liquor, a quantity required, an anchovy, a glass of
pint of red wine, twelve cloves, twelve white wine, a bit of horse-radist, two or
pepper-corns. Boil the whole together three blades of mace, an onion stuck with
till it is reduced to a quart; then strain cloves, a piece of lemon-peel, and a quar-
it, put it into a bottle, and cork it close; ter of a pint of water ; strain it, put in
keep it in a cool dry place. One tea two spoonsful of cream, a large bit of but-
spoonful will be sufficient for half a pound ter mixed well with some flour; keep
of butter. Warm the sauce first, and stirring it till it boils, add a little catsup,
then put the butter in to melt, with a squeeze in a little lemon-juice when off
little flour.
the fire. More wine may be added if
F19h Sauce without Butter. - Let a agreeable.
quarter of a pint of vinegar, and half a Fish Soup.-Take pieces of different
pint of water, (the water must not be sorts of fish, such as salmon, skate, sole,
hard) simmer very gently, with an union, &c.; sweat them till tender, with turnip,
hall a handful of horse-radish, four onion, celery, a clove of garlic, and a
cloves, two blades of mace, and half a tea- blade of mace; then add some plain veal
spoonfal of black pepper, these spices broth. Simmer the whole together for
should be slightly bruised. When the half an hour; then strain, and skim it
onion is quite tender, chop it small with free froin fat; season with salt and
a couple of anchovies, and set the whole cayenne pepper, clear it with white of
to boil for a few minutes, with a spoonful egg, and colour with a little saffron. It
of catsup. In the mean time, have ready may be served to table with celery or
and well beaten, the yolks of three fresh rice in it.
eggs; strain them, mix the liquor by de Fish (Tureen of).-Take fresh water
grees with them, and when they are well fish of any kind, or different sorts toge-
mixed set the saucepan over a moderate ther. If they he dressed en gras, stew
fire, holding a basin in one hand, into them with a few slices of ham and veal, a
Y 2


FLO
( 244 )
FLO
cream.
little broth, a glass of white wine, a before the fish is served; whilst broiling
bundle of sweet herbs, two cloves, one baste with the marinade, that is, the oil
of garlic, thyme, a vay leaf, a few slices and herbs, and serve with whatever
of bacon, pepper and salt ; when done, sauce you think proper.
drain them from the liquor, and put the FLOUNDERS Fricasseed.
Carefully
fish in a tureen; add a little cullis to their clean the fish, and take off the black
broth, skim it, siſt it in a sieve, and skin, but not the white; cut the flesh
serve upon the fish; you may add 'what from the bones into long slices, and dip;
sorts of ragoût you choose.
them in yolk of egg ; strew them oper
If it is to be maigre, braze the fish as with bread raspings, and fry them in cla-
such, and serve with their sauce, or with rified butter; when they are sufficiently
pease or lentil cullis. Observe, that done, lay them on a plate, and keep them
tench must be scalded before they are hot. For sauce, tahe, the bones of the
dressed; but the scales must be left upon fish, boil them in water; then put in an
pike and perch until they are done, anchovy, some thyme, parsley, a little
which will give the meat a better colour pepper, salt, cloves, and mace; let these
and a finer while.
simmer till the anchovy is dissolved;
FLIP. – To make a quart of sip : then take the butter the fish was fried
Pat the ale on the fire to warm, and beat in, put it into a pan over the fire, shake
up three or four eggs, with four ounces some flour into it, and keep it stirring
of moist sugar, a tea-spoonful of grated whilst the flour is shaking in; uien strain
nutmeg or ginger, and a quartern of good the liquor into it, and boil it till it be-
old rum or brandy. When the ale nearly comes thick; squeeze come lemon juice
boils put it into one pitcher, and the into it; place the fish in a dish, and pour
rum, eggs, &c. into another; turn it from the sauce over them.
one to another till it is as smooth as FLOUNDERS Fried.-Well rub them in.
side and out with salt, then let them lie
FLOURDERS, to Choose. - They for two hours, to give them some firm.
should be thick and stiff, their eyes ness. Dip them into egg, cover them
bright and full, and must be dressed as with crumbs, and fry them a nice brown.
fresh as possible, as they, very soou be FLOUNDER Pie. — Thoroughly clran
come flabby and bad. They are both a some flounders, dry them in a cloth, just
sea and river fish; they are in season boil them, cut off the flesh close to the
from January to March, and from July bone, lay a good crust over the dish, and
to September.
lay a little butter at the bottom; tben
FLOUNDERS Boiled.-Put on astewpan put in the fish; season with pepper and
with a sufficient quantity of water to co- salt to your palate;
boil the bones in the
ver the founders which are to be dressed; water the fish was boiled in, with a little
put in some vinegar and horse-radish; bit of horse-radislı, a little parsley, :
when the water boils put in the fish, hava very small piece of lemon-peel, and a
ing been first well cleaned, and their fing crust of bread; boil it till there is just
cut off ; they must not boil too fast
for liquor enough for the pie, then strain it
,
fear they should break; when they are and put it into the dish ; put on the top,
suficiently done, lay them on a fish plate, and let it bake.
the tails in the middle. Serve them with FLOUNDERS Stewed. Take some four.
parsley and butter.
ders and fry them of a nice brown; then
FLOUNDERS a la Bonne Pemme.*-But- take them up, and add to the butter tbey
ter a dish, and lay in it three or four were fried in, a sufficient quantity ol
founders, 'with salt, pepper, chopped water to make sauce for the fish that are
parsley, a glass of white wine or water, done; to a quart of water two anchovies
and grated bread over the whole; cover and an onion cut in slices, a spoonful of
your dish, and set it on a stove for ten catsup, and two spoonsful of red wine;
minutes ; take it off and serve.
let it simmer a quarter of an bour; then
FLOUNDERS Broiled.* -- Cleanse and put it to the fish, and let them stew gends
wash as many founders as you may re- a quarter of an hour; then take them out,
quire, dry and rub them over with oil, put them into a warm dish, and thicken
and sprinkle salt and pepper on them; the sauce, with butter and flour; give it
lay reeds across your gridiron, and place a boil, and strain it off; pour it over the
your fish on these; broil thein over a fish.
slow fire, and serve them with an Itaü Flowers in Sugar.- Clarify suras
enne maigre, capers, or any other sauce to a caramel height, which may be known
you may think proper to use.
by dipping in a fork, and if it throws the
FLOUNDERS Broiled. _Steep your fish sugar as fine as threads, put in the
in oil mixed with pepper, parsley, and flowers. Have ready some tea-cups, with
young onions, all carefully taken out the insides rubbed with sweet oil; put
12


FLU
( 245 )
FOR
into each cup four table spoonsful of the FLUMMERT (to make a Temple in).-
sugar and flowers, and when cold turn Divide a quart of stiff Aummery into
them out of the cups, and serve them to three parts, colour one part pink with a
table piled one upon another.
little bruised cochineal, steeped in French
FLUMMERY.- Steep three large brandy. Scrape an ounce of chocolate,
handrals of very small white oatmeal a dissolve it in a little strong coffee, and
day and night in cold water ; then pour mix it with another part of the flummery,
it off clear, then add as much more wa, which will make it a stone colour, and
ter, and let it stand another
day and have the last part white; then wet the
* night Then strain it through a fine temple mould, and fit it in a pot to make
hair sieve, and boil it till it is of the it stand even. Fill the bottom of the
consistence of hasty pudding, keeping it temple with pink flummery for the steps,
well stirred all the time it is boiling. The jour points with white, and fill the
When first strained, put to it one large rest up with the chocolate flummery,
spoonful of white sugar, and two of and let it stand till the next day; then
arange-flower water. Pour it into shal- loosen it very gently from the mould,
low dishes, and serve to eat with wine, and turn it out. Stick sprigs of Auwers
cider, milk or cream, and sugar. from the top of every point, which will
FLUMMERY Dutch.-Boil very gently strengthen it, and give it a neat appear-
for half an hour, two ounces of isinglass ance. Lay round it rock candy sweet.
in three bali pints of water ; add a pint meals for garnish.
of white wine, the juice of three lemons FLUMMERY, Welch.-Put a little isin.
and the thin rind of one, and rub a glass to a quart of stiff hartshorn-jelly;
few lumps of sugar on another to obtain add to it a pint of cream, a little brandy:
the essence, and with them add as much and some lemon-juice and sugar; boil
more sugar as will make it sufficiently this till it is thick, then strain it; you
sweet; and having beaten up the yolks may add, if you choose, three ounces of
of seven eggs, give them and the above, almonds, blanched and pounded; and
when mixed, one scald; stir all tbe time, about ten bitter ones.
and ponr the whole into a basin ; stir it FONDUS.* -Put some grated Farme.
till it is half cold; then let it settle, and san cheese into a basin, with pepper and
put it into a melon shape.
a little melted butter, and the yolks of
FLUMMERY French.-Beat an ounce of eggs; stir them together; whip the whites
isinglass fine, put it into a quart of cream, of the eggs to a firen froth, and add them,
and boil it gently for a quarter of an a little at a time, to the cheese, stirring
hour, keeping it stirring all the time. lightly with a wooden spoon; half fill as
Then take it off, sweeten it with fine many paper cases as you can, and ke
powder sugar, put in a spoonful of rose them, like biscuits, in a moderate oven.
and another of orange-fower water, Serve them as quickly as possible after
etrain is through a sieve, and stir it till they are done.
half cold. Put it into a mould or basin, PORCEMEAT (Ingredients for). -
and when cold, turn it into a dish, and Forcemeat should be made sufficiently
garnish with currant jelly.
consistent to cut with a knife, but not
FLUMMERY (Oatmeal). - Boil four dry or heavy. No one flavour should
quarts of water; when it is rather warmer predominate greatly; according to what
tlan milk from the cow, put to it two it is wanted for, a selection may be made
quarts of oatmeal just cracked; when it from the following list, being careful to
has stood till sour, pour off the water, use the least of those articles wbich are
wash the four out well through a sieve, the most pungent:
with three quarts of fresh water; let this Cold fowl, or veal, scraped ham., fat
stand twenty-four hours, then pour the bacon, beef suet, crumbs of bread, par-
Fater clear off, leaving the thick ; to one sley, white pepper, salt,, nutmex,
cup of which measure three of milk; yolks and whites of eggs, well beaten, to
set it over the fire, stirring it; when it | hind the mixture.
begins to curdle put it through a sieve, The forcemeat may be made vith any
set the liquor again on the fire ; repeat of these articles without any striking fla-
this, passing it through the sieve so long your; therefore any of the following dif-
as it eurdles; then boil it for twenty ferent ingredients may be made use of to
minutes; put it into cups first dipped vary the taste.
in water.
Oysters, anchovies, tarragon, savory,
11 the water stands upon the oatmeal penny-royal, knotted-marjoram, thyme,
fourteen or twenty days, according to the basil, yolks of hard eggs, Cayenne gar-
weather, so that it only turns sour, not lick, shalots, chives, Jamaica pepper, in
mouldy, the better the flummery will be. fine powder, or two or three cloves.
Y 3


FOR
( 246 )
FOR
To force or stuff turkies, geese, ducks, mace, and either white pepper or cay-
&c., see under the heads of the different enne, and some bread-crumbs.
ways of dressing turkies, geese, &c. Pound the whole in a mortar, and bind
FORCEMBAT.-Take an equal quantity it with one or two eggs, beaten and
of lean veal scraped, and beef suet shred; strained.
beat them in a marble mortar; add pep FOBCEMEAT for Hare.-Two ounces of
per, salt, cloves, pounded lemon-peel, beef-suet, chopped fine, three ounces of
and nutmeg grated, parsley and sweet bread-crumbs, grated fine, parsley, sha-
herbs, chopped fine, a little shalot and lot, marjoram, lemon-thyme, lemon-
young onion, a few bread-crumbs grated peel, nutmeg, pepper, and salt, accord-
fine, and yolk of egg sufficient to work iting to taste, and mix all together with an
light; roll this into balls with a little egy:
flour ; if for white sauce, boil them; if If the liver of the hare is quite sound,
for brown sauce, fry them.
it may be parboiled, minced very fine,
FORCEMEAT Balls for Fisk Soups, or and mixed with the above ingredients.
Fish Stewed.-Beat the flesh and soft FORCEMEAT for Raised Pies.-Set over
parts of a middling sized lobster, half an the fire, with a small piece of butter, some
anchovy, a large piece of boiled celery, chopped parsley, lemon-thyme, mush-
the yolk of a hard egg, a little cayenne, rooms, and one clove of garlic, and stir
mace, salt, and white pepper, with two them till the butter begins to look clear ;
table-spoonsful of bread-crumbs, one then put in the crumb of a French roll,
spoonful of oyster liquor, two ounces of and cover it with good stock; stir it over
butter warmed, two eggs beaten for å the fire till it has boiled to a paste, then
long time; make into balls, and fry them take it off; then Bet on the fire, in cold
of a nice brown colour in butter.
water, with some salt, a dozen fat chick.
FORCEMEAT (Collops of):* · Mince ens' livers ; when they begin to boil,
some meat, and put it on the fire with a take them off, Jrain them from the wa.
slice of butter; a little parsley and green ter (trim off any parts that look bad), and
onions, shred fine; shake in a little four fry them in a little clarified butter till
and moisten with stock; add pepper, and done; then pound them all in a mortar
reduce to a thick sauce that will adhere till they are smooth, with the yolks of
to the meat; then leave it to cool; then two eggs boiled hard; then add to them
make a paste with flour and water, and two ounces of fat from a fillet of veal
that
a little butter and salt; knead and roll it has been dressed ; mix it well together;
with a rolling.pin, as thin as a half; add the bread, &c., and thoroughly
crown; place your meat upon it in small pound the whole; when they are wen
parcels, a full finger's distance from each mixed, put in two or three bits of truf-
other; wet the paste all round the meat, Aes, or the liquor from them; two wbole
and then cover it with paste, rolled to eggs, and the yolks of three, with pepper,
the same thickness as that on which you salt, and pounded spice, according to
placed the meat, pinching the paste taste; rub the whole through a fine hair
round the parcels of meat with your sieve, put it in a basin, and cover it with
fingers, Cut the collops separate, and lards of fat bacon, until it is wanted for
fy them of a nice colour. This dish may
be made with the remains of a hash. FOROEMEAT (Ragout of).*-Put a slice
FORCEMEAT of Fish.Take two ounces of fresh butter into a saucepan, with
of either turbot, soles, lobster, shrimps, some sorrel, lettuce, chervil, parsley,
or oysters, free from skin, put it into a and green onions; let the whole be well
mortar with two ounces of fresh butter, washed, squeezed, and chopped fine ;
one ounce of bread crumbs, the yolks of shake the saucepan over the fire till the
two eggs boiled hard, a little shalot, liquor of the vegetables is entirely con-
grated lemon-peel, and parsley, minced sumed; then shake in a little four,
very fine; then pound it well till it is moisten with some gravy and cullis, and
thoroughly well mixed and quite smooth; add salt and coarse pepper. Let it hoil
season it with cayenne to your taste, till the herbs are well done, and the
break in one whole egg, rub it well to sauce wholly consumed; then add the
gether, it will then be ready for use. yolks of three eggs mixed up with cream,
Oysters, parboiled and minced fine, and and thicken the ragoût over the fire,
an anchovy may be added.
without letting it boil.
FORCEMEAT for Fowls or Meat.-Shred Forcemeat for Turtle.-One pound of
a little ham, or gammon, some cold yeal fine fresh suet, one ounce of ready-
or fowl, some beef-suet, a little onion, dressed veal or chicken, chopped fine,
some parsley, very small quantity, of crumbs of bread, a little shalot or onion,
lemon peel, salt, nutmeg, or pounded salt, pepper, nutmeg, mace, pennyroyal,
use.


FOR
( 247 )
FOW
parsley, and lemon-thyme, finely shred. choke-bottoms, mushrooms, trufiles,
Beat as many fresh eggs, yolks and sweetbreads, &c., with some butter;
whites, separately, as will inake the in- finish the same as all other pies.
gredients into a moist paste; roll it intu FORCEMEAT for Pike, Haddock, and
small balls, and boil them in fresh lard, small Cod. Take equal quantities of fat
putting them in just as it boils. When bacon, beef suet, and fresh butter, some
they are of a light brown colour, then parsley, thyme, and savory, a small
take them out and drain them before the quantity of onion, and a few leaves of
fire. If the suet happens to be moist or scented marjoram, shred fine, and one or
stale, it will be necessary to use a great two anchovies, a little salt and nutmeg,
many more eggs.
and some pepper. Oysters will be a
Balls made this way are remarkably great improvement, either with or with-
light, but rather greasy; some people out anchovies ; add bread-crumbs, and
prefer them with less suet and eggs.
an egg to bind.
FORCEMEAT Patties.-Make a farce the FORCEMEAT (Portuguese) for Baked
same as for Raw Forcemeat Pie, only Soles.-Pound cold beef, mutton, or veal,
chop it smaller, und let the crust be a a little; then add some fat bacon that has
rich puff-paste; cut it to the size of the been ligbuy fried, cut small, and some
patty-moulds, fill them with the farce, onions, a little garlic or shalot, some
being first rubbed with butter; cover parsley, anchovy, pepper, salt, and nus-
them with puff-paste, and let them bake mey; pound the whole one with a few
in a moderate oven for about three bread crumbs added to it, and bind with
quarters of an hour; when ready to serve, the yolks of two or three eggs.
add a little warm cullis with the squeeze FOWLS, Directions for choosing and
of a lemon.
dressing:- When a cock is young, his
FORCENEAT fur Pies.-Take a pound spurs are short; take care that you are
of fillet of veal, a quarter of a pound of not deceived by their having been cut or
fresh pork, and some beef marrow; sea paręd, a trick that is often practised. If
son with pepper, cloves, and grated nut Iresh their vent will be close and dark.
meg; then add some veal sweetbreads, Hens are best, just before they begin to
truffles, and mushrooms, mincing up lay, and yet are full of egg; if they are
the whole together very fine. Instead of old, their combs and legs are rough.
veal, you may use, if you please, the All poultry should be very carefully
white part of any poultry or game, or picked, every plug removed, and the
both in equal quantities, and instead of hair nicely singed with paper.
pork, sausage meat. It is with this stuf The cook should be careful in drawing
fing or forcemeat that meat pies are gar- poultry of all sorts, not to break the gall-
nished. If you desire to make this ſorce-bag, for no washing will take off the bit.
meat into balls, add the yolks of eggs, ter where it has touched.
and roll them in flour.
If for roasting, black-legged fowls are
FORCEMEAT Pie.* - Take any sort of the most moist. A good-sized fowl will
meat, either a tender piece of beef, fillet of take from three quarters of an hour 80
veal, leg of mutton, game, or poultry, and an hour in roasting, a middling-sized one
chop it up with the same quantity of beef about half an hour, and a very small
one,
buet, parsley, young onions, and mush- or chicken, twenty minutes.
rooms shred fine, and season with salt Tame fowls require more roasting, and
and mixed spices, moistening with two are longer in heating through than
eggs, mixed with half a pint of cream. others. All sorts should be continually
When the forcemeat is finished, cover basted, that they may be served with
the bottom of a pie-dish with paste, and a froth, and appear of a fine colour.
put the forcemeat over it about the thick. The fire must be very quick and clear
ness of an inch, completing the pie the before any fowls are put down. Serve
same as all others. Let it bake for two with egg sauce, bread sauce, or garnished
hours, but if made of beef or mutton, with sausages or scalded parsley,
still longer. When it is done open the A large barn-door fowl, well hung,
pie, cut the forcemeat into squares, skim should be stuffed in the crop with sau-
off the fat, and put in a good cullis. sage-meat, and served with gravy in the
FORCEMEAT (Raw) Pie.-Take fillet of dish, and with bread sauce.
veal chopped, with calf's-udder scalded, The head should be turned under the
raw breasts of poultry, beef suet, sweet wing, like a turkey.
herbs, pepper, salt, nutmeg, and two For boiling, choose those that are not
of three raw eggs ; when well pounded, black-legged; pick them carefully, singe,
and seasoned, make it into balls, or into wash, and truss them. Flour them, and
the shape of sausages; put them into the put them in boiling water; a good-sized
pie, and if you choose you may add arti. one will be done in half an hour.


FOW
( 248 )
FOW
Serve with parsley and butter ; oyster, with cloves, a bunch of sweet herbs, à
lemon, liver, or celery sauce. If for carrot, half a lemon, pepper and salt; set
dinner, ham, tongue, or bacon, is com- this over a slow fire lor ten minutes, then
inonly served with them.
put to it about three pints of beer broth
Fowls are trussed in the same manner or warm water; warm a glass of Madeira
as chickens (See Chickens).
and pour in; stew this till the fowl is
Fowls (Béchamelle of) au Gratin.*- tender, strain the gravy through a piece
Put half a dozen spoonsfúl of béchamelle, of dimity, the rough side upwards, first
and a piece of jelly into a saucepan; let dipped in cold water; mix a little flour
it boil, and stir it constantly with a wooden with it, boil it up, and serve it over the
spoon ; take the remains of some roasted fowl. Oysters are a great addition.
fowls, and having minced it very small, Fowls Broiled. - Take a large fowl,
put it into the béchamelle ; stir it lightly, and cut it into four quarters, put them
and then pour it into a silver dish, beat on a bird-spit, and tie that on another
up the white of an egg, spread it over the spit, and half roast; or half roast the
mince, strew on it grated bread-crumbs, whole fowl, and finisha either on the grid-
and Parmesan cheese ; pour a little melt iron, by which means it will be less dry
ed butter over the whole, and colour it than if done wholly on the gridiron. It
with a salamander.
you half roast the fowl whole, it must be
Fowls Boiled with Rice.-Stew a fowl split down the back afterwards, then pepe
in some well skimmed clear mutton pered, salted, and broiled.
broth, and seasoned with onion, mace, Fowl Broiled.-Split them down the
pepper, and salt. About half an hour back, well salt and pepper them; then
before it is ready, put in a quarter of a broil them. Serve with mushroom
pint of rice well washed and soaked. sance.
Simmer till tender; then strain it from Fowl à Campine, with raw Onions.-
the broth, and put the rice on a sieve Truss a fowl with the legs outward, and
before the fire. Keep the fowl hot, lay roast it. It must be of a good colour.
it in the middle of a dish, and the rice When done, slit the breast, cut raw
round it without the broth. The less onions in slices, which you should intro
liquor the fowl is done with, the better. duce into the slits you have made, and
Serve with gravy, or parsley and butter send it to table with a brown poivrade
for sauce.
highly seasoned, and very hot.
Fowl, Boudins of* — Sprinkle some Fowl, Capilotade of. * -Take the re-
flour on a table, and lay on it some farce mains of a ready dressed fowl, and put
à Quenelles, make into whatever forms them into a stewpan; then do up some
you may think proper, and poach them; parsley, shalots, and four muslirooms,
then drain, and cover them with bread all shred small, in a little butter; as soon
crumbs; broil and serve them on a hall as the latter becomes liquid, add four
glaze.
ladlesful of espagnole, and two of con-
Fowl d la Braize.-Truss a fowl the somme, reduce, and skim it; pour it on
same as for boiling, and cover it all over your fowl, set it on the fire to simmer for
with thin slices of bacon. Wrap round a quarter of an hour, before you send it
it beet-leaves, then in veal caul, and put to table.
it into a large saucepan with three pints Fowl(cold) to Dress.--Cut a fowl into
of water, a glass of Madeira, a bundle of quarters, and beat up one or two eggs;
sweet herbs, a few blades of mace, and grate in a little nutmeg, put in a little
half a lemon. Stew it till it is quite sauce, some chopped parsley, and a few
tender; then take it up and skim off the bread crumbs ; beat them well together,
fat; thícken the gravy with flour and and dip the fowl into this mixture; then
butter, and strain it through a bair sieve; fry them of a fine light brown; prepare a
put to it a pint of oysters and a tea-cupful little good grayy, thickened with a little
of thick cream. Keep shaking, your flour, and put in a spoonful of ketchup:
tossing-pan over the fire, and when it lay the fried fowl in a dish, and pour the
has simmered a little, serve up your gravy over it; you may garnish with
fowls with the bacon, beet-leaves, and lemon or a few mushrooms.
caul still on, and pour the sauce hot over Fowls, Collops of.*-Take some puff
it... Garnish with barberries, or red paste, roll it out very thin, and lay on
beet-root.
half of it, at intervals, some small pieces
Fowl à la Braize.—Truss a fowl the of quenelie farce, moisten the paste round
same as for boiling, season the inside each portion, and fold the remainder over
with pepper and salt ; put at the bottom it, press it down, and then either with a
of the vessel a slice or two of beef, lay paste-cutter, or a knife, cut in semicir-
over the fowl some thin slices of lean cles; fry them, and serve with bunches
bacon, and bits of veal, an onion stuck of fried parsley.


FOW
( 249 )
FOW
Fowl Cream.* -Pound the white parts , water, and then dip it in cold water;
of some roasted fowls, with a quarter of when the fowl is quite cold, cut some ham
a pound of sweet almonds; when it be- into long squares; lard the breast of the
cornes a fine paste, dilute it with half a lowl in imitation of a draft-board, put it
pint of cream; strain, and then cook it into a stewpan, trimmed all round with
in the bain marie.
fat bacon, and moisten with pocle, there
Fowl à la Crême.- This dish is made must be a brisk fire over it, and a slow
of a cold fowl, either roasted or stewed ; one under it, as it will be sufficiently
you take off the breast and fleshy part of done in three quarters of an hour at the
the fowl, by cutting it square all through, most. Dry the bacon with a salamander,
with a little bread toasted, and dipped in glaze of a good colour, and serve with a
butter, stop the aperture; then fill the sauce à l'allemande.
fowl with farce à la crême; then make Fowl (fillets of) en Chemise.* -Take
a kind of wall round the lowl with but as many fillets of fowl as you may require,
tered paper, cover the same with bacon, and cut them into thin slices; make a
to prevent the fowl from getting too good farce, in which rolieach of the slices,
much colour. If this dish is to be placed so that they may be completely wrapped
on the flanks of the table in the second in ; enclose these little fillets each in a
course, some of the same farce may be piece of caul, place thein on a skewer,
served on toasts cut in the shape of and roast them. Serve them with veal
hearts or lozenges, which are called gravy, or fowl consommé.
témoins. These are to be baked in the Fowy, ( fillets of ) Larded.*-Take the
oven, the same as the fowls, and the lat fillets from three fine fowls, leaving on
to be well drained: serve with a thin the ends of the pinions, trim, and lard
espagnole sauce, or velouté. The toast them; stick the end of the pinion under-
must be fried before the farce is put over neath each, to give them a better form ;
butter a stewpan, put into it three ladles
Fowl, Cromasquis of:- This dish is pre- ful of jelly,on which place your fillets, with
pared in the same manner, as the cro. a piece of buttered paper; set the stew.
quettes of fowls; but each ball is wrapped pan on the fire, and let it boil, but not
In thin slices of cold call's udder. 'Pry too fast; cover the lid with fire, ard if in
ther, and serve on fried parsley.
three quarters of an hour your jelly be
Fowl, Croquettes of.-Take all the not sufficiently reduced, make a better
meat from a fat chicken, remove the fire, and let it stand a quarter of an hour
sinews, and skin, mince it very sınall; longer. Dip, the larded side of your file
put into a saucepan two ladlesful of lets into the jelly, and serve them with
velouté ; when well reduced, add the yolks an espagnole travaillé underneath : 60
of four eggs, then the mince; mix them to- which may be added the jelly your fillets
gether, and then take it from the fire ; were cooked in.
make it into balls the size of walnuts, Fowl Forcet. Take a large fowl, pick
which, (when cold), roll in bread crumbs, it clean, cut it down the back, draw it,
give them rather a long than round form, then take off the skin whole, cut the flesh
dip them in egg, bread them a second from the bone, and chop it up with half a
time, and fry them in hot friture. pint of oysters, an ounce of beef marrow,
Fowls Davenport Fashim.-Let young and a little pepper and salt, mix it up
fowls bang a night; take the livers, with cream, lay the meat on the bones,
bearts, and most tender parts of the draw the skin over it and sew up the
gizzards, shred very small, with half a back, cut large thin slices of bacon, lay
handful of young clary; an anchovy to them over the breast of the fowl, and tie
each fowl, an onion, and the yolks of four the bacon on with packthread.' It will
eggs, boiled hard, with pepper, salt, and take an hour to roast before a moderate
mace, according to taste. Stuff the lowls fire. Make a good brown gravy sauce,
with this, and sew up the vents and necks pour it in the dish, take the bacon off,
quite close, to prevent the water froin lay the fowl in the gravy, and serve.
getting in, boil them in salt and water, Garnish with oysters, mushrooms, or
till almost done; then drain them, and pickles.
put them into a stewpan, with a sufficient Fowl en Fricandeau.-Cut a fowl in
quantity of butter to brown them. Serve two, and bone it thoroughly, make a
them with melted butter, and a spoonful forcemeat of a sweetbread, cut into large
of any catsup you please, in the dish. dice, a few fat livers, truffles, or mush-
Fowl à la Dreur.-The fowl being rooms, or both, chopped parsley, shalots,
trussed, if you wish to give additional and seraped bacon, mixed with the yolks
firmness to the skin and flesh, have some of three eggs, pepper, and salt; fill the
boiling water ready, then lay hold of the fowl with this farce, sew it up, and give
lowl by the saddle, dip the breast in the it a fry in butter for a moment; then


FOW
( 250 )
FOW
lard it like a fricandeau ; braise it in catsup, grated lemon-peel, and nutmeſ,
broth, with a few slices of veal and bacon: a few
oysters and their liquor, a bit of
when done, siſt and skim the sauce, reduce butler mixed with flour ; keep it stirring
it to a caramel, and glaze the fowl with until the butter is melted, lay sippets in
it. Serve with whatever sauce you think a dish, put in the hash and serve.
proper.
Fowl as a Hedge-hog:-Make a farce
Fowl Fried, à l'Indienne.-Slice some with the liver chopped, scraped bacon,
onions and fry them in lard till they be- parsley, shalots, . pepper and salt, and
come of a nice brown colour, adding a stuff a fowl with it; truss it the same as
pinch of four; when the onions are suf- for roasting, give it a few turns over the
ficiently done, take them out with the fire in butter; then lard it close with
skimmer, and keep them hot. Have slices of ham and bits of truffles, to stick
ready a fowl cut up as for fricassee, and pretty far out; roast it, basting often
the pieces blanched in boiling water. Put with good oil. Serve with consommé and
the pieces of fowi in the lard in which the cullis sauce, and a little juice of lemon.
onions were fried, till they also become Fowl (Hodge-podge of).-Cut a fowl
of a nice colour; then pour upon them into quarters, and braize it with pickled
some stock, adding salt,allspice, Cayenne pork; make a good ragoût with small
pepper, and a little turmeric or Indian onions, all sorts of roots cut differently,
saffron; when the fowl is done enough, and the braized pork; intermix all well
put in the fried onions; boil the whole on the dish, and serve with a thick cullis
for two or three minutes, and serve, send. sauce. You may put to it any sort of
ing up, separately, a dish of rice, à la meat you choose, taking care that the
Créole.
hardest kind is boiled proportionably.
Fowl with the Flavour of Game. Fowl (Legs of ) upon Ashes.-Garnish
Take a rabbit that has been kept a long a stewpan with slices of veal, and a good
time, and cut the meat of it into thin slice of ham; put the legs of fowls upon
slices, lay them on a dish, and season these, being first larded, through and
them with pepper and salt, chopped par through, with well seasoned lardons; add
sley, chibbol, shalots, and a little sweet a tea-spoonful of brandy, and cover the
oil; split a fowl at the back, bone it all whole with slices of bacon, and over that,
to the legs and wings, stuff it with this, white paper; simmer both, under and
then sew it up, and give it its natural over, they will furnish sufficient sauce,
form; braize it with slices of veal and which must be properly sifted; but iſ not
ham, covered over with slices of bacon ; a sufficient quantity, add a little collis,
soak'it about a quarter of an hour; then and one squeeze of lemon.
add a glass of white wine, a little broth, Fowl (Legs of), Garnished.-Braize
a bundle of sweet herbs, pepper, and four legs of fowls, with a dozen of small
salt. When done, siſt and skini the onions, broth, a few slices of bacon, a
sauce; add a little cullis, and serve it bundle of sweet herbs, two cloves, thyme,
over the fowl.
and bay-leaves: when it is half done,
Fowl, Glazed. – This is brazed and add an çel, cut in pieces, six cray fish,
glazed in the same way as Fowl en Fri. half a glass of white wine, pepper and
candeau, only with this difference, that salt; let it braize slowly: when all is
it is done without stuffing. Serve with done, take the bottom of the braize, sift,
its own sauce, or any other, if you like and skim it very clean from fat; add a
it better.
few spoonsful of cullis, (two or three),
Fowl with its oun Gravy.-Truss a and reduce it to the consistence of a
fowl the same as for boiling, lard it sauce;
intermix the fowl and other things
quite through with bacon, ham, and par- properly on the dish, with the onions,
sley; put it in a pan with a little buiter, and a few bits of fried bread; pour the
two or three slices of peeled lemon, a sauce over all, with a lemon squeeze.
bundle of sweet herbs, three cloves, Fowl (Legs of) au Prince.- Soak a
sliced onions, carrots, pepper, salt, a few anchovies and bits of fresh ham, cut
little stock, and a glass of white wine; as for larding, and when you think they
stew them gently till they are done; have lost their saltness, drain them;
skim and strain the sauce, and serve it lard as many legs of fowl as will make
with the fowl.
a good sized dish, marinade them some
Fowl (Guinea and Pea).-They eat time, with a glass of white wine, a lemon
much the rame as pheasants. They cut into slices, pepper and salt; make a
should be dressed in the same manner, stuffing with butter, chopped parsley,
except when larded; then, of course, they shalots and capers ; put each leg into a
require no bacon to be laid over them. bit of puff-paste, together with the mari-
Fowl, Hashed.-Cutit into pieces, and nade, mixed with the stuffing; bake them
put it into some gravy with a little cream, in a slow oven; and when done, take off


FOW
( 251 )
FOW
the puff-paste, and serve with a good pressing, and add broth according to the
sauce.
consistence you would have it.
Fowl (to marinade),– Take a large Fowls with Rice, called Pillace.-Boil
fowl, and with your finger raise the skin a pint of rice in as much water as will
from the breast bone. Cut a veal sweet cover it, with black pepper, a few blades
bread very small, a few oysters, a few of mace, and half a dozen cloves, tied up
mushrooms, an anchovy, some pepper, in a bit of cloth; when the rice is tender,
a little nutmeg, some lemon-peel, ar a take out the spice ; stir in a piece of buto
small portion of thyme., Chop all small, ter; boil a fowl and a piece of bacon ;
and mix it together with the yolk of an lay them in the dish, cover them with
ers; stuff it in between the skin and the the rice : lay round the dish, and upon
flesb, being very careful not to break the the rice, hard eggs, cut in halves, quar.
skin, and then fill the body of the fowl ters, and lengthways, with onions, Brst
with oysters. Then lard the breast of boiled, and then fried.
the fowl with bacon; cover it with paper, Fowl (Pudding of) à la Reine.-This
and roast it. Make a good gravy, Gar- dish is made of cold fowls. Take the breast
nish with lemon, and send it to table. and fleshy parts of several fowls, and cut
Fowl (Moor or Moor Game).- Moor them into small dice, all of an equal size.
fowl should be treated the same as par, Throw these dice into a reduction of
tridges ; sometimes a bit of bread, fried velouté, and season them well; then put
brown in butter, is served under them. them into a dish that they may cool.
Fowl (Moor), with Red Cabbage. When this preparation is quite cold, cut
Truss the moor game as for boiling ; it into two equal parts, which you
put them on with a little soup; stew must make into puddings of a long shape,
them for half an hour; cut a stock of red the size of the dish; roll them in
cabbage in four quarters, put it to the crumbs of bread; then dip them into egg,
moor fowl; season with white pepper and roll them again in bread. You must
and salt, a small bit of butter rolled in be careful that the extremities are well
flour, and a glass of red wine. Liſt out covered with the crumbs, otherwise they
the cabbage, and arrange it neatly in the will break in the frying-pan. When
disb, the moor fowl on it. Pour the they are fried to a good colour, drain
sauce over them, and garnish with small them, wipe off the grease with a clean
slices of fried bacon.
towel, and serve with a thin velouté, or
Bowl (Moor, or Moor Game), to Pot. green parsley fried between.
-Pick, singe, and wash the birds nicely; Fowl (Purée of). *- Take all the
then dry them; and well season them white part of three cold roast fowls, and
inside and out, pretty high, with pepper, pound it; then add about an ounce of
mace, nutmeg, allspice, and salt. Put call's udder, a little salt, pepper, and
them in as small a pot as will hold them; nutmeg; pound them all together until
cover them with butter, and bake them well mixed. Dissolve two spoonsful of
in a very slow oven. When they are white jelly or consommé, and three of
cold, take off the butter ; dry them from béchamelle or velouté; and when liquid,
the gravy, and put one bird into each add to it the pounded meat; stir them
pot; they should just fit. Add as much together over the fire, but do not let it
more butter as will cover them, being boil ; strain it into another vessel, and
very careful that it does not oil. The keep it bot in the bain-marie : serve it
best method of warming it is by putting with bread in the usual manner.
it in a basin, and setting the basin in hot Fowls (Quenelles of). * - Take the
water.
breasts of four fowls, and scrape the
Fowl with Olives.-Truss and dress a meat off with a knife; pound it well,
fowl the same as Fowl à la Dreux. Then and pass it through a quenelle sieve into
take some olives, which should be a plate: soak the crumb of a French
blanched till they are no longer briny. roll in milk till quite soft, then put it
Next boil them in a thin Espagnole. into a cloth to press out all the moisture,
Skim the sauce, and add a little lemon- and pound as much of that as you have
juice, and pour it under the fowl. Serve meat; then take an equal quantity of
with some stuffed olives, without stones. butter, and beat it up with the bread,
Turn the olives with a knife, so as to until the butter cannoi be distinguished,
take out the stones, and leave the olives when the fowl should be added, and all
wbole.
three ingredients pounded together; to
Fowl (Panada of).- Boil a bit of this put four yolks of eggs, or more if
crumb of bread in some good broth, auld necessary, salt, pepper, and nutmeg;
to it the breast of a couple of fowls, when the whole is well pounded, whip
roasted, and very finely pounded; sift the whites of two eggs, and mix them
all together in a cloth, with strong in lightly; poach a litile of it to try iſ


FOW
( 252 )
POW
it be sufficiently seasoned, and then set of cold roasted fowls; take off the
it aside for use.
skin, and trim them; lay them in a deep
Fowl(Quenelles of).* -Take a dessert dish, with salt, oil, and vinegar ; when
spoonful or farce à quenelles, and smooth they have soaked in this a short time,
it with the blade of a knife, in warm place the fowl on a dish, round which
water; lay it on a buttered saucepan-lid, lay some lettuces, well washed and cut
and when you have done as many as you | in quarters, hard eggs also, quartered,
wish to have, put them gently into boil- fillets of anchovies, gherkins, capers, and
ing water, with a little salt in it, and set a ravigotte. Pour the dressing over the
them by the side of the stove that they whole, and serve.
may not boil too fast; turn them lightly Fowls in the Form of a large Sausage.
with the back of a spoon, and when they --Cut a fowl in two, bone it, and flatien
begin to swell, drain them on a cloth; the meat with a roller; put some force
dish, and pour over them a reduced fowl meat upon each half, made of breast of
consommé.
fowl roasted, bread crumbs soaked in
Fowls Roasted.-Well pepper and salt cream, scraped bacon, udder, parsley,
the fowls before you spit them; roast shalols, salt, and fine spices, mixed with
them before a clear fire; froth them up the yolks of tbree eggs, tie up the pieces
when nearly done, by sprinkling them in the form of large sausages, wrap them
over with flour and salt, and basting them in slices of bacon, and then in pieces of
with butter. When done, be careful in linen cloth; braze tbem in broth, with a
taking out the skewers. Serve theun with glass of white wine, a bundle of sweet
very good clear gravy in the dish, and herbs, whole pepper, salt, sliced onions
bread or egg sauce in a boat.
and carro's. Wben ihey are done, untie
Fowl Roasted with Chesnuts.-Roast the cloth, take off the bacon ; squeeze
some chesnuts very carefully, so that them gently between a cloth, to press
they may not be burnt, then take off the ont the fat; and serve with what sauce
skins, and peel them. Take about a you choose.
dozen of them, cut them small, and Fowl (Soufflé of).*- Pound the fillets
bruise them in a mortar. Par boil the of four roasted towls, about two ouers
liver of a fowl; bruise it, and cut about of call's udder, salt, and pepper ; when
a quarter of a pound of ham or bacon, these are well beaten, put them into a
and pound it. Then mix them all to stewpan, with four ladlesful of velouté ;
Kether, with a good quantity of chopped make it quite hot, (but not to boil), and
parsley, sweet herbs, sume mace, pepper, then pass it through a sieve into a basin;
salt, ard nutmeg. When these are all add to it the yolks of five eggs, and the
well mixed together, put it into your whites of two, whipped as for biscuite.
fowl, and roast it. The best way of doing Cement fried bread round the edge of a
this is to tie the neck, and hang it up by dish; pour in the soufflé, smooth the
the legs to roast, with a string, and then surface, and put it into an oven; as soon
baste it with butter. For sauce, take the as it has risen properly, and is firm to
rest of the chesnuts, peel and skin them, the touch, take it out, and serve it in-
put them into some good gravy, with a stantly.
little white wine; and thicken it with a Fowl Stewed.—Truss a fowl the same
piece of butter rolled in flour. Then as for boiling, put it into a stewpan,
place your fowl in the dish; pour in the with a bit of butter, chopped parsley,
sauce; garnish with lemon, and serve. shalot, and mushrooms; stew it on a slow
Fowls Roasted to eat like Pheasant.- fire about a quarter of an honr, turning
They must be full grown ; leave the heads it often. Then put it into another stew
on; truss them like pheasante; lard pan, with slices of veal and ham, and all
them with bacon, and roast them. Serve the first seasoning. Cover it with slices
them with gravy and bread sauce. of bacon ; stew it gently for a quarter of an
Fowl Roasted with a Ragout of Oys: hour longer, then add a little whoie per
ters.—Make a forcemeat, to which add per, and some salt, a little stock, and
a dozen oysters; stuff the craw; cover some white wine, and finish it on a
the breast of the fowl with slices of bacon, slow fire; then 'skim and strain the
then a sheet of paper; roast it; take some braise. When done, squeeze in the juice
cullis, or good gravy, put in some oys- of a lemon ; wipe the fowl clean from the
ters, with their liquor strained, a little fat, and serve.
mushroom-powder; or catsup, lemon Fowl Sterred.Place four clean
juice, thicken it with four; add cayenne skewers at the bottom of a stewpan, and
and salt; boil it up: wben the fowl is place the fowl upon them. Pot in a
roasted, take off the bacon, and serve the quart of gravy, a bunch of celery, cut
sauce in the dish.
small, and washed very clean, and two or
Fowl (Salad w).*-Cut up a couple three blades of mace. Let it stew


FOW
( 253 )
FOW
gently till there remains only just suffi- it will be much improved by a squeeze
cient for sauce; then add a good piece of of lemon, some salt and pepper.
butter rolled in flour, two spoonsful of If you wish to take off the fishy smell
red wine, the same quantity of catsup, which these birds frequently have, put
and a sufficient qnantity of pepper and an onion, salt, and hot water into the
Balt to season it. Place the fowl on a dripping pan, and for the first ten mi-
dish, and serve the sauce over it. nntes baste them with this; then re-
Fowl Stuffed with Black Pudding Pre move the pan, and keep constantly bast-
paration.-Fry two fine chopped onions inx with halter.
in butter till they are almost done; then Pow. (Wild) Pie.-The fowl should
add chopped parkley, shalots, a little be trussed like a duck for a pie (or for
pounded coriander seed, pepper and salt, any thing else) larded with anchovies,
half a pound of tripe or marrow, the seasoned with pepper, salt, and sweet
yolks of four raw eggs, and half a pint of herbs; put a good quantity of butter
hog's blood; thicken it over the fire into the pie, and finish the same as all
without boiling; take out the breast-bone others.
of x fowl, and stuff" it with this prepara. Fowl (Wings of) Larded.* -Take as
tion; sew it up, and roast it with bacon many wings of fowl as you may require,
and paper tied over it; serve with cullis lard, and put them into a saucepan, with
and consomme for sauce.
a slice of veal, a little streaked bacon,
Fowls Stuffed or Forced.-Make a and sweet herbs; when sufficiently done,
forcemeat with balf a pound of beef-suet, lay them in a dish on any vegetable you
as much crumb of bread grated fine, the please (previously boiling them in good
meat of a fowl cut very small; beat broth), and serve them as a side dish.
these in a mortar, and a pound of veal There are various other ways of send.
with them, some truffles, morels and ing the wings of fowl to table ; but they
mushrooms cnt small, a few sweet herbs are generally cooked as above, or accord
and parsley shred fine, some grated nut. ing to the taste and fancy; only two or
meg, pepper, salt, and lemon-peel grated; three recipes are, therefore, introduced
bone your fowls, fill them with the force here.
meat, and roast them. Serve with good Fowls (Wings of ) au pain de beurre.*
gravy, with truffles and morels. The - Boil the wings in broth, with some
lowls may be larded if you choose. onions, a bay-leaf, salt and pepper, when
Fowl d la Tarlare. - Take a fine fowl, done and quite cold, wrap each wing in
turn in the legs as usual, then cut it in a large slice of butter, which must be
to, take the bones off from the back, pretty firm; if it should be soft, work a
cut the breast off, break those of the legs, proper quantity of flour into it, to bring
flatten the fowl with the back of your it to the right consistence; when all the
kniſe, and season it with salt and pepper; wings are covered, lay one over the
then dip it in clarified butter, and next other, press the whole together lightly,
into bread-crumbs, equally on all sides. so that it only forms one piece; then dip
Next broil it up to a fine colour, on a your hands in flour, that in smoothing
slow fire, that it may be done thoroughly. this piece the butter may not adhere to
Send it up with a brown Italienne. them; then set it in a cool place for hall
Thrust your knife into it to ascertain if an honr. In the meanwhile prepare a
it is well done; it requires an hour, or at quantity of bread crumbs well dried in
least three quarters, to be done properly. the oven, and baving fastened the but.
Fowl teith Truffles.-Truss a large tered wings to a spit, put them before a
fowl as for boiling, put truffles into the slow fire, take a handful of the bread.
inside well stewed, and prepared; then crumbs, and when the butter begins to
put it on the spit, with a slice of fat ba- melt, shake them over it, and continue
con on the breast, and paper tied over this operation till the butter has taken
tbat; roast it well, set it on the dish, up all the crumbs, and no longer runs,
gamish it with truſes in sauce à l'espag. when it may be put nearer the fire to
nole, or brown sance, and serve. finish the cooking; take care to keep the
Fowl (Wild).-The flavour of wild whole of a clear equal brown.
fowl is preserved better by not stuffing Fow! (Wings of ) a la Provençale.
them; put into each, repper, salt, and a Lard the wings with small pieces of an,
bit of butter.
chovies, instead of bacon, and cook them
Wild fowl do not require so much in a closely covered sancepan, with some
drerring as tame; they ahould be done streaky bacon, artichoke bottoms, arpa-
of a fine colour, and nicely frothed. A ragus tops, and garlic, a sufficient quan.
rich brown graty should be served in tity of broth, and seasoned with salt,
the dish, and when the breast is cut into nutmeg, ginger and pepper. When quito
slices, before it is taken from the bone, I tender, take out the wings, and lay them
2


FRA
( 254 )
FRI
in a dish; add a little veal gravy to the lay on each a band of the puff-paste
liquor, reduce it to the proper consis- twisted in the form of a snail; bake them
tence, and pour it very hot over the in a hot oven, and glaze them white.
wings. The garlic, ginger, and pepper FRANGIPANE, Tourte of.*-Take some
may be omitted at pleasure.
puff-paste, and having rolled it out to the
Fowl (Wings of) en Redingote.* proper thickness, cut it to the size and
Take the number of wings you intend shape you may desire; roll out the new
to use, and having trimmed, wrap each mainder of the paste to a band sufficiently
in a thin slice of bacon, taking care that long to surround it, and about an inch
the whole of the wing is covered ; tie and a half wide; place this round the
them round, and put them into a sauce- under crust, first moistening the edges
pan, with some broth, parsley, a bay-leal, that they may adhere properly; put
salt, and pepper.
When done, take frangipane (see that article) into this,
them out and let them drain; then cover ornament it with the paste according to
them with bread crumbs, and broil them your fancy, dorez the edges, bake it in a
over a clear slow fire; take off the strings, hot oven ; when nearly done, sprinkle
dish, and serve them with any sauce you sugar over, and glaze it'; serve it either
think proper.
hot or cold.
FRANGIPANE.* -Take a saucepan, FRICASSEE Bronon.* - Take two or
and put into it fire spoonsful of flour, five three young rabbits, cut them in pieces,
eggs, a pint of milk, an ounce of butter and stew them in gravy made of beel,
and a little salt; set it on the fire, stir- some whole pepper, two shalots, one or
ring constantly until it has boiled ten two anchovies, a bit of horse-radisb, and
minutes, taking great care that it does a little sweet marjoram powdered small.
not burn; then pour it into a basin, and Stew the rabbits about a quarter of an
let it cool. Take a few almonds, (to every hour, then take them out of the gravy,
six sweet put one bitter), bruise them, strain the liquor, fry your rabbits in lard
and some macaroons, and when reduced or butter; add a glass of clarel ; you
to powder, mix them with a little crisped may fry some forcemeat balls, made
orange-flower (also in powder), and a with the livers of the rabbits parboiled,
sufficient quantity of powder-sugar to and a little parsley shred small, some
sweeten it ; add these to the above pre- nutmeg grated, pepper, salt, a few bread
paration, and stir them in well with a crumby, and two buttered eggs; mix
wooden spoon. If your frangipane be too these all together, make them ap into
thick, add another egg or two, and then balls, dip them in the yolk of egg, roll
make whatever use of it you may de them in four, tben fry them, and gar
sire.
nish your dish with them, with fried
You may, if you think proper, substi- parsley, and sliced lemon.
tute pistachios for the sweet almonds, in FRICASBEE, White.* -Cut a couple of
which case a little spinach essence must rabbits into pieces, and let them soak in
be added to colour it, the macaroons warm water to cleanse them from the
And orange-flowers omitted, and three blood; then lay them in a cloth to dry;
bitter almonds only used.
put them into a stewpan with milk and
FRANGIPANE, Soufflé of.* -Put six des- water, and let them stew till they are
sert sponsful of water into a saucepan, tender, and then take a clean pan, and
with tour yolks and one whole egg, a pint put into it half a pint of cream, and a
of cream, and an ounce of butter; put quarter of a pound of butter; stir them
them on the fire, and stir constantly till well together till the butter is melted;
done, when it may be taken off and set be careful to keep it constantly stirring,
to cool : mix together six dessert spoons or it will be greasy; put in the rabbits,
ful of powder-sugar, two bitter and three take a little dried mace, a little pounded
sweet macaroons, some dried bircuits, nutmeg, and a few mushrooms; shake
and crisped orange-flowers all crushed to them together for a few minutes, and
powder, add these to the above prepara- then put it to the rabbits. You inay add
jion, stir it well, and, if necessary, add white wine if you choose.
more yolks of eggs; whip the whites of FRITTERS. - Make them of any of
five egus as for biscuits, put them to the the batters directed for pancakes, by
rest, and then pour the whole into a sil. dropping a small quantity into the pan,
ver dish, set it in a gentle oven, and or make the plainer sort, and put pared
serve it the instant it is done.
apples sliced and cored in the batter, and
FRANGIPANE Tartlets of."-Line some fry some of it with each slice. Currants or
tartlet moulds with putf-paste, fill them sliced lemon, as thin as possible, are
up with the frangipane, to which add a very nice.
small quantity of choux paste, dorez, and FRITTERS.-Fritters should be sent to


FRI
( 255 )
FRI
table served upon a ſolded napkin in the of preserve, and lay over the plain part
dish. Any sort of sweetmeat, or ripe of the paste so as to cover the other com-
fruit, may be made into fritters.
pletely; press it down lightly that the
FRITTERS à l'Anglo-Française.* marmalade may not escape in the cook-
Take a marrow pudding, and when nearly ing, and cut out your fritters with a cir.
cold, cut it into thin slices, and then cut cular paste-cutter of two inches in dia-
them again into pieces two inches long, 1 meter; flour them a little, and then lay
by three quarters of an inch wide, dip them in rather a hot friture, when the
them into batter, and fry them in the paste will swell them into little balls ; as
usual manner; when drained, glaze soon as they are of a proper colour take
them with fine sugar, and serve them them out, drain them on a napkin,
very hot.
sprinkle them with fine sugar, and serve
The batter for the above fritters is them.
made as follows:-Put a glass and a half FRITTERS, Mignon.* - Put two good
of water, a grain of salt, and two ounces spoonstul of flour into a stewpan, and mix
of fresh butter into a saucepan; when it it with the wbites and yolks of two eggs,
boils stir in a sufficient quantity of flour a little salt, two ounces of sugar, some
to make it a rather firm batter, keep it lemon-peel grated, half a tea spoonful of
stirring three minutes, then pour it into milk, and half a tea-spoonful of cream;
another vessel.
stir it over a slow fire, and, when done
FRITTERS au Blanc.*„Mix together a and well thickened, spread the cream
handful of rice-flonr and some milk, set upon a floured dish, shake flour over it,
them on the fire, stirring constantly, add and, when cold, cut it into bits with a
* little cream, sugar, lemon-peel, and paste-cutter, the same as for petits-pâtés ;
orange-flowers; when it has become of dip each bit into a paste inade with two
a proper consistence, take it from the spoonsful of flour, a spoonful of brandy,
fire; as soon as it is cold, roll it into balls and a little salt, mixed with two eggs;
About the size of a nut, dip them in bat- fry the fritters, and serve, glazed with
ter and fry them.
sugar and a salamander.
FRITTERS Blondin.*-Put some butter FAITTERS, Royal.-Put a quart of new
into a saucepan,
and when it is melted milk into a saucepan, and as soon as it
add to it a glass of milk, and a pinch begins to boil, pour in a pint of white
of salt, keep it on the fire till it boils; wine; then take it off, and let it stand
then mix in a sufficient quantity of flour five or six minutes, skim off the curd,
to make it into a consistent paste, which and put it into a basin; beat it up weil
will not stick to the fingers ; spread it on with six eggs, and season it with nutmeg;
a table, roll it out to the thickness you then beat it with a whisk, and add flour
may require, cut it in round, oval, or any sufficient to give it the proper consist-
other formed pieces you maychink proper, ence of batter. Put in some sugar and
and fry them of a nice colour, in the best fry them quick.
oil; sprinkle sugar over, and serve them. FRITTERS, Sorufflés.*_Mix the yolks of
FAITTERS (French) of Brandy Fruits four eggs, half a spoonful of olive oil, and
-Take a dozen apricots (or other fruits) a pinch of salt, with half a pound of flour;
preserved in brandy, drain, and cut them whip the whites of the eggs to a snow,
in half: then wrap them in wafers cut and add it to the rest. When your paste
round and previously moistened, dip is of the consistence of a thick batter,
them in the saine kind of batter as that take a spoonful of it and roll it in four;
used for fritters d l'Anglo. Française, and make each ballabout the size of a walnut,
fry them; sprinkle them with sugar, and throw them into a hot friture of oil, and
serve.
fry them. Sprinkle them with sugar, and
FAITTERS à la Cote. * -Soak in serve them hot.
brandy some leaves and the young and FRITTERS, Soufflés.* -Make some flour
tender shoots of the vine, dip them in a and beer into a batter that will flow a
batter made of milk, yolks of egge, and little; take a little of it out with a spoon,
four, fry them in boiling oil, sprinkle throw it into a frying-pan with boiling
tbet with sugar.
oil; the moment it rises, take it out, and
Elder flowers are made into fritters in proceed in the same way till all the bat-
the same manner.
ier is used ; tben sprinkle them with salt,
FRITTERS à la Dauphine.*-Take a and serve.
pound of brioche paste, and roll it out as FRITTERS, Spanish.-Cut the crumb
thin as possible, to the form of a long of a French roll into lengths, about the
square ; on part of this lay small quan- thickness of your finger, in whatever
tities of apricot marmalade at intervals, shape you please ; soak it in some cream,
alightly wet the paste round each piece nutmeg, sugar, pounded cinnamon, and
Z 2


PRU
( 256 )
FRU
an egg. Wien thoroughly soaked, fryto la nappe ; measure, and put double its
of a nice brown, and serve with butter, quantity of good brandy; mix and pour
wine, and sugar sauce.
them into a glazed pan; let them stand
FRITTERS en Surprise.* -Take eight awhile, and then pour' the mixture on
middling-sized apples, pare, and leave the fruit.
on the stalks; cut off about a fourth part Fruit, Candied.-It must first be pre-
of the stalk end of each apple, and scoop served, then dipped in warm water, dried
out the inside of each piece, so as to form with a cloth, and strewed all over with
a sort of cup with a lid; put them to soak sifted sugar, and dried in a stove or oven,
for two hours in a glass of brandy with a turning as occasion requires.
little lemon-peel and cinnamon; at the FRUIT, Candied. When the fruit is
end of that time take them out, drain, and preserved, dry it in a stove till the syrup
fill each apple with apricot marmalade, is quite out, dip it into syrup boiled to
or frangipane; mix up a little flour and candy height, and dry it again.
white of egg to cement the tops of the All dried and candied fruit must be
apples to the other parts; dip them in kept in a very dry place.
batter and fry them. When they are of FRUIT (Dried) au Caramel.'-Cut a
a proper colour, glaze and serve them. number of osier twigs to about three
FRITTERS, Syringed, *_Make a rather inches in length, and on the end of each,
stiff batter with some flour, a glass of place a dry preserved fruit; then take a
water, and half a round of butter; then small piece of butter, which must be per-
put it into a mortar and pound it, adding rectly free from either salt or water, 88
å small quantity of orange flowers, otherwise it will adhere to the marble
grated lemon-peel, sweet and bitter al. slab, on which it must be rubbed with
monds (also pounded); dilute the whole the palm of the band all over. The pre-
with as many yolks of eggs as will parations properly performed, take some
make the batter fow easily. Pour this clarified sugar, the quantity must be ia
preparation into a syringe, the end of proportion to the fruit, and boil it to
which is pierced according to your fancy; caramel; then take an osier twig in each
force the preparation through, and fry hand, dip the fruit into the sugar, turn
them in the usual manner.
them round several times that the sugar
_FROTH to put on Cream, Custard, or may adhere on all sides. When the ca-
Trifle.-Sweeten halfa pound of the pulp ramel begins to cool, lay the fruit on the
of damsons, or any other sort of scalded buttered slab, and proceed in the same
fruit; put to it the whites of four eggs way with the remainder of the fruit until
beaten, and beat the pulp with them till as many are done as are required; wben
it will stand as high as you wish, and all are done and cold, take out the twigs,
being put on the cream, &c. with a spoon, and wrap each fruit in paper, with a de
it will take any form ; it should be vice as usual.
rough, to imitate a rock.
As this operation cannot be performed
FRUIT Biscuits.- To the pulp of any !00 quickly, it would be advisable
to
scalded fruit, put an equal quantity of have two or more persons to do them."
sugar sifted, beat it two hours; then put FRUIT to prepare for Children.-Putape
it into little white paper forms; dry ples sliced, or plums, currants, goose
them in a cool oven, turn them the next berries, &c. into a stone jar, and sprinkle
day, and in two or three days box them. as much Lisbon sugar as necessary among
Pruit (tu prepare) for Brandy.*-Take them; place the jar on a hut hearth, or
the proposed quantity of fruit, gathered in a saucepan of water, and let it remain
before they are perfectly ripe ; dry them till the fruit is perfectly done.
carefully, prick and put them into cold Slices of bread or rice may be stewed
water; when all in, set the vessel over a with the fruit, or the fruit may he eaten
moderate fire, keeping the water, how; with slices of dry bread, or with rice,
ever, constantly nearly boiling, until plain boiled.
the fruit will give to the touch; then FRUITS (Four) Conserve of.*-Take a
throw them, with great care, into cold pound of each of the following fruits :
water again; drain away this water, and Currants, strawberries, cherries, and
add fresh; change the water twice more raspberries, press the juice from them,
within a quarter of an hour, after which, strain it, set it over a moderate fire till
drain them for the last time, and put reduced to hall the quantity. Dissolve
tben in botiles; if any of the fruit is the twelve pounds of sugar, skim it well, and
least broken or bruised, it must be put then boil it to casse; take it from the
aside, as it would spoil the rest.
fire, add the juice, and replace it ;- let it
In the meanwhile, take a proper quan- boil once only, then stir it till the sugar
tity of sugar (as a pound and a half for bubbles. Have your cases or moulds
twenty-five peaches); clarify and boil it ready, and pour the conserve into them.


FRU
( 257 )
FRY
Fruit in Jelly.-Have in readiness a and American apples; gather when ripe,
plain mould, either long or round, about and lay them in small jars that will hold
three inches deep; then have ready some a pound; strew over each jar six ounces
mould jelly, and spread it at the bottom of good loai sugar pounded; cover with
of the mould, about a quarter of an inch two bladders each, separately tied down;
thick; let it be cold; then put in ripe then put the jars up to the neck in a
peaches, grapes, or any sort of ripe frait large stewpan of water, and let it boil
you please, preserved fruit, or China gently for three hours. All sorts of fruit
oranges cut into quarters, or whatever should be kept free from damp.
shape you choose; put in a little warm Fauit Pudding, Baked.- Rub goose-
jelly, and let it stand till it is cold, to berries, or any other fruit, through a bair
lasten the fruit in its place, otherwise it sieve; and to half a pint of the fine pulp,
will rise up, then fill the mould up with add a quarter of a pound of Naples bis-
warm jelly, let it stand till it is quite cuits, three ounces of oiled fresh butter,
cold, then turn it into a dish, and gar- half a pint of cream, grated nutmeg,
nish it according to your own caste. sugar according to taste, and six eggs.
FRUIT (Preserved) Remarks on using: Beat all these ingredients together for
- Preserved fruits should not be baked ten minutes; then add slices of citron,
long; those that have been preserved and bake the mixture in a dish with puff-
with their full proportion of sugar, re- paste round the rim.
quire no baking; the crust should be Fruit, Ripe (Tart of).- Take either
baked in a tin shape, and the fruit be cherries, currants, apples, &c. and stew
afterwards added; or it may be put into them till they are half done in a good
a small dish
or tart.pans, and the covers syrup, with a little brandy mixed with
be baked on a tin cut out according to it. When they are cold, line a dish with
your taste.
crisp tart paste; put the fruit into it,
FRUIT, Preserved(Biscuits of).-Take and round the edge a rim of puff-paste,
dried preserved fruits, such as apricots, two inches broad, and in the centre, upon
verjuice, grapes, plums, oranges, and a the fruit, a small ornament cut out of
little orange-flower warmalade ; pound puff-paste. Put it to bake in a moder-
them together, and sift in a sieve; then ately heated oven.
mix with it yolks of new laid eggs, and FRYING.--Prying, though one of the
fine powder-sugar, until it comes to a most common culinary occupations, is
supple paste, not too liquid; then bake one of those that is very seldom properly
them on paper in a moderate oven. attended to, and consequently rarely
Fruit (to preserve Green).--
Take pip. Well performed.
pins, apricots, pears, plums, or peaches, The fire for frying should be kept sharp
while they are green ; put them in a pre- and clear--to keep the melted lat at å
serving-pan,cover them with vine-leaves, sufficiently high temperature, and with-
and then with fine clear spring water; out this precaution the fried substance
put on the cover of the pan, set them cannot be browned. The meat is pre-
over a very clear fire; when they begin pared in the same way as in broiling, by
to simmer, take them off the fire, and cutting it into chops or slices, of not
carefully with the slice take them out; more than balf an inch or three quarters
peel and preserve them as ather fruit. in thickness.
Pruits (to Green, for Preserving or Beef suet, lard, or oil, being melted in
Pickling).--Take pippins, apricots,pears, a pan and brought to the boiling point,
plums, peaches, while green, for the or nearly so (which may be ascertained
first, or radish pods and French beans for by putting into the fat a few aprigs of
the latter, and cucumbers for both pro- parsley, or a piece of bread, which, if
cesses, and put them, with vine-leaves they become crisp without acquiring a
under and over, into a block-tin pre- black colour, the fat is hot enough for
serving-pan, with spring water to cover frying), the meat should be put in. It
them, and then put on the tin cover to is not necessary that the meat should be
exclude all air; set it on the side of a wholly immersed in the boiling fat; if it
fire, and when they begin to simmer, be immersed in part it will be sufficient.
take them off, pour off the water, and When flesh is the substance to be fried,
if not green, put fresh leaves when cold, the pieces, previously to their being put
and repeat the same. Take them out into the pan, are sometimes brushed
carefully with a slice; they are to be over with eggs and crumbs of stale bread,
peeled, and then done according to the four, or any other farinaceous substance.
receipts for the several modes.
Fish are scarcely ever sent to table with-
FRUIT to preserve for Tarts or Family out being done in this manner when fried.
Desserts.--Cherries, plums of all sorts, One of the best preparations for this pur-
Z 3


GAL
( 258 )
GAM
pose, is oatmeal, flour, or crumbs of stale move it, and when it has stood for an
bread, made into a liquid paste with the hour, take out the galantine carefully,
yolks and whites of eggs.
and place it breast gownwards on a deep
Fish is best fried in oil.
dish, and squeeze it a little, press out
A rich brown colour is communicated what moisture it may contain, putra
to the fried substance, by pressing it, saucepan lid on it, on which place eight
wben nearly cooked, against the bottom or ten pounds weight, to make the galan-
of the pan.
tine rather wide ihan high. Strain the
jelly through a silk sieve, (put aside the
gross parts,) and let it stand a quarter of
G.
an hour, then draw it off, and clarify it.
The galantine being quite cold, take
GALANTINE of Powolor Game.* -Take away the cloth and bacon, trim it a little
half a pound of leg of veal, a pound of fat if necessary, and glaze it completely.
bacon, and hall a pound of ham, all ready Place it on a dish, and garnish it with the
dressed, and inince them as small as pos- jelly, according to your fancy,
sible; mix with these an ounce of spiced All sorts of galantines whether of
salt, the yolks of two eggs, and two des- chickens, turkies, partridges, or any
Bert spoonsful of sweet herbs, the same other kind of game or poultry, are done
quantity of truffles, all blanched and in this manner.
shred small; when well mixed together, GALETS. * - Take three pints of
put this farce into a basin; then take a flour, and heap it together; making a
pound and a half
of truffles, pare, and cut hole in the middle, put into this hole one
each truffle in four; choose a fine red pound of fresh butter, one ounce of fine
call's tongue, take off the skin, cut | salt, and some water; knead and roll,
it lengthwise into six strips : cut in the flouring the table, to prevent the paste
same manner a pound of raw ham, or from adhering; roll it out to the thick-
fresh pork fat, raw.
ness of an inch'; brush it over with egg,
Pick, sirge, and bone, a good sized fowl, put it in the oven, and bake it of a good
lay it open on a napkin, cut away half the colour.
meat of the breast and legs, and put the GAME (to keep.)-Game may often be
pieces on those parts where the skin is made fit for eating when it seems spoiled,
most exposed, so that the whole may be by nicely cleaning it, and washing with
the same thickness; strew over it spiced vinegar and water. If you think birds
salt, in the proportion of four drachms will not keep, draw, crop, and pick them,
to a pound; spread over the whole half then wash in two or three waters, and
the farce prepared above, on that half
the rub them with salt; have in readiness a
truffles, then the tongue and ham fat, large saucepan of boiling water, and
taking care to vary the colour; season plunge them into it one by one, drawing
them lightly with the spiced salt; then them up and down by the legs, so that
Jay half what remains of the farce, and the water may pass through them. Let
on that the truffles, tongue, and ham, as them stay five or six minutes in, then
before; cover the whole of these with bang them up in a cold place; when they
the remainder of the farce, and roll it are completely drained, well salt and
up either as a ball or an egx ; sew up pepper the insides, and thoroughly wash
the skin so that none of the stuffing may them before roasting.
escape; and wrap it first in slices of The most delicate birds, even grovse,
bacon, and then in a fine cloth; tie the may be preserved by these means; those
ends of the latter very tight; and that birds that live by suction cannot be done
the form may be properly preserved, tie in this manner, as they are never drawn,
three strings round the body, but not and it might so happen that the heat
tightly. Take a saucepan, line it with would make them worse, as the water
bacon, put in the galantine, put round it could not pass through them.
four onions, four carrots, a bunch of pars Pieces of charcoal put about birds and
ley and scallions, thyme, basil, bay leaf, meat, will preserve them from taint, and
four cloves, the bones of the fowl, two restore what is spoiling.
knuckles of veal, or two calf's feet, a suf GAME, Chaud-froid of.* - Roast six
ficient quantity
of stock or fowl consommé, partridges, take off the legs, wings, and
to cover the galantine, a glass of Madeira breasts, remove all the skin, trim, and
wine, and two dessert spoonsful of old dry them well, then put them into a
brandy: Cover the whole of this with a saucepan; put into another saucepan the
piece of buttered paper, the exact shape remains and bones of the birds, a glass
and size of the saucepan, and set it on a of Rhenish wine, one of white Burgundy,
fierce fire for a short time, after which let a bay leaf, and five or six sbalots; set this
it simmer gently for three hours, then re over a moderately beated stove, and


GAM
( 259 )
GAM
when ball reduced, add a ladleful of GAME, Fumet of.* - This is a clear
real blood; as soon as it boils set it on sauce, made in a similar manner to essence
the corner of the stove for about an hour, of game; when strained off, put it into
skim it carefully, then strain it through a saucepan, and let it boil, then set it by
a napkin into another saucepan, with the the side of the stove, and add to it half
addition of two ladlesful of clarified es a glass of cold water, to make the scum
pagnole, when it boils, set it as before rise, which must be carefully removed ;
on the corner of the stove ; in half an then reduce it to the consistence of syrup.
hour's time, skim, and replace it over This is used with disbes of game, bread.
the stove, stirring it constantly with ed, broiled, &c.
a wooden spoon, or, if you wish it GAME (tumet of) Sauce.*-Take three or
exceedingly clear, stir it at intervals four partridges or young wild rabbits,
only, putting in each time a dessert two carrots, three or four onions, two
spoonful of aspic jelly. When reduced cloves, two bay leaves, a little thyme, and
to the proper consistence, strain it again half a bottle of white wine; reduce all to a
into a small saucepan, and stir it inces- jelly, and then moisten it with essence of
sandy with a sauce ladle, that it may game, or if you have none, with consommé.
cool smoothly; when no more than luke- Set it on a gentle fire till the game is
warm, pour a quarter of it on the par- done, then strain it through a napkin,
tridges, shaking the saucepan lightly, and stir into it six or eight spoonsful of
and then place on ice for half
an hour; at espagnole, or any other sauce which is
the end of that time, lay the partridge convenient; reduce, and then strain it
legs very close, en couronne, on these lay again, and put it into a stewpan, in the
the wings, then three breasts, over these bain marie.
two more breasts, and on the top of the GAME, Petits Patés of.* -Make some
whole a fine truffle, dressed in wine, and petits pâtés with godiveau, as directed,
a large well-blanched cock's-comb; then (see pelits pâtés of gravy); when baked,
beat up the remainder of the sancé with take out the godiveau, and put in its
a spoon; if it be too thick, set it on the place the following preparation : take
are an instant, but if not sufficiently so, some musbroome, parsley, a clove of
place it on ice; when of the proper con- garlic, scallions, two cloves, and a piece
sistence, it quits the spnon with diffi- of butter, give them a few turns in a stew-
culty; remove the truffle and cock's- | pan, and then add a pinch of flour, a
comb, cover the chaud-froid carefully glass of white wine, veal blond, salt and
with the sauce, and then replace them. pepper; stew them gently, till the mush.
Garnish the dista with a border of roots, rooms are done, when put in some cold
or aspic jelly.
roasted game, cut into dice, take out the
GAME (Essence of.)*_Take four rab- parsley, and beat up the whole. Serve
bits, four partridges, iwo quasis of real, the petits pátés with Seville orange-juico.
Iwo pounds of steaks ; put them into a GAME, Potage of.*-Take the large
ste: pan, with a bottle of white wine; boil fillets from six partridges, and the most
them until the whole is entirely reduced Beshy parts of a young wild rabbit, set
to a jelly; then add to it broth, and con them aside, and make the remainder into
Soonmé, (equal quantities of each,) eight a consommé, with two or three pounds of
carrots, ten onions, three cloves, a little shin of beef, and the usual vegetables
thyme and basil; let the whole boil very and seasoning; then having taken out
gently, until the meat is quite done; then all the membranes, &c. from the rabbit
strain it through a napkin. No sali need and partridges, which were set aside,
be put into it, as the broth and consommé pound and rub them through a sieve.
are sufficiently seasoned to flavour the Make a panada with bread crumbs, a
essence of game.
little consommé, and the yolks of two
GAME, Farce for. -Chop some beef- eggs; let it thicken and gratinez, stir-
marrow, and streaky bacon, and pound ring it constantly; mix the pounded
them well, tben take the livers of your game with an equal quantity of panada,
garve, and pound them also with the and a small piece of fresh butter, or
marrow; add salt, spices, yolks of eggs, ready dressed calf's udder; add sah,
and a little cream; if it be too thin, boil pepper, grated nutmeg, truffles, or musha
it for a quarter of an hour, keeping it con rooms ; pound the whole with two more
stantly stirring, to prevent it from burn yolks of eggs and one white, beaten to a
ing.
snow; make this into balls, and lay
GAME Fritters.*-Take any of those them on a flat plate, that they will easily
parts of cold roasted game, which can be slide off into the boiling consommé,
cut into thin slices, dip them into good which must be well skimmed; when the
batter, and fry them in olive oil, or lard. balls are sufficiently done, pour the
Sprinkle the fritters when done, with whole into the soup tureen, and serve
salt and spices, pounded very fine. it.


GAR
( 260 )
GAR
GAME Pudding.* -Trim and truks a Put three pounds of veal cutlets, a
sufficient quantity of small birds, such as knuckle of veal, two partridges, and two
quails, larks,
thrushes, &c., and fry them pigeons, into a saucepan, tie these up,
lightly in butter, with a handful of sweet that they may not fall to pieces in cook
herbs, salt, pepper, and any other sea- ing; fill the saucepan with good stock,
soning you please; then make a thick, or consommé, and add carrots, turnipe
stiff paste, in which put the game, close onions, celery, leeks, and two cloves.
paste round it, tie it in a cloth, and put When the meat is sufficiently done, take
it in a large saucepan of boiling water; it from the saucepan, and put it into a
when it has boiled an hour, take it from deep dish ; lay round it the vegetables,
the cloth, open the crust, and pour in taking care to lay each sort separately:
some good cullis, or espagnole, close it then take forty or fifty carrots, cut them
again, and then serve it hot.
into round pieces, about two inches long;
GAME, Purée of.*--Pound the meat of keep them all of the same size ; cut as
any sort of game you think proper, with many turnips, onions, and leeks in a
a little panada, and moisten it with con- similar manner, boil these also in broth,
sommé.' Break the bones, and boil them but not that in which the meat was cook
in some good broth, which add to the ed; add sugar suficient to correct any
puree, and a small piece of butter; boil all acidity; the vegetables should be tho-
together a few minutes, and then serve it roughly done, but not so much so as to
poured over bread.
break; place them round the meat, and
GAME Soup. - Put into a moderate then serve it with the broth of the meas,
sized saucepan three pounds of beef strained in another tureen: no bread is
steaks, four old partridges, a knuckle of required with this gorbure.
veal, a pheasant, carrots, onions, four GARBURE à la Polignac.* -Take about
heads of celery, three cloves, and a bunch twenty or thirty large chesnuts, and
of fennel ; while it is doing, take three throw them into hot water to blanch
cold roasted partridges, and pound them them, in the same manner as almonds;
in a mortar, with a piece of crumb of when the skin is well cleared off, lay some
bread, about three times as big as an egg, slices of veal and bacon, two bay-leaves,
and previously soaked in broth; moisten two cloves, six carrots, as many onions,
the partridges also with broth, and when and a bunch of green celery leaves, into
sufficiently pounded, pass it through a a stew pan; put the chesnuts on these;
sieve; put to the purce some of the broth, season them with salt and pepper; cover
and set it on a gentle fire for some time, them with slices of bacon; moisten them
taking care that it does not boil. Dip with broth, and let them simmer for an
your bread in the usual manner in the hour; then if they are done, drain, and
Koup, (made as directed above,) and cut them in halves ; fill your dish with
serve.
alternate layers of bread and cheenats;
GARBURE d la Béarnoise.* -Blanch strain the liquor they were done in over
four cabbages and a dozen lettuces, put it, and gratinez it, and serve it.
them into a braising pan, with a piece of GARBURE à la Villeroy.* -Take twenty
streaked bacon, an equal quantity of carrots, twenty turnips, a dozen onions,
ham, previously soaked, a sausage with balf a dozen heads of celery, the same
out garlic, and the legs of a goose, some number of lettuces, a dozen leeks, and &
broth without salt, a bunch of parsley, handful or more of chervil; cut the roots
some mots, and two onions, a clove stuck into dice, and bruise the lettuces and
in each ; let these stand over the fire till chervil. Pat three quarters of a pound
thoroughly, done, then drain the meat of fresh butter into a pan, and fry first
and vegetables separately; strain the the carrots lightly, then put the turnips,
liquor, skim, and clarify it;, take some and fry tbem also lightly, add the leeks
rye bread, cut the crumb of it into very and onions; when these are quite done,
thin slices; then have ready a deep put in the lettuces and chervils, and stir
dish that will bear the fire, and lay the ihe whole together: moisten them with
cabbages, lettuce, bacon and bread dip- a small quantity of broth, and boil them
ped in the broth, round the inside of the until sufficiently done, adding a piece of
dish, leaving a space or kind of well in sugar about half the size of an egg. Then
the centre, which fill up with a purée of put a layer of bread and vegetables on a
green pease, the ham, and the legs of goose; dish, (beginning with the bread); stres
cut the sausage into slices, and place coarse pepper between each layer, and
them round the edges. Put the dish when your dish is sufficiently full, pour
over a stove that it may gratinez. Serve in the liquor without skimming, and set
it with the clarified broth in another it on the fire. Let it stand tilt the gratin
dish.
is formed, and then serve it.
GARBURE au Hameux de Chantilly.* GARLIC Butter Sauce.* -Pound ball


GAR
( 261 )
GAT
& dozen cloves of garlic; rub them, they should be firm. When all are cold,
through a silk sieve, with a wooden trim, and drain them for use.
Apoon; put this into a mortar with some GARNITURE à la Flamande. * - Cut
butter, and beat it until thoroughly in thirty carrots, and as many turnips, into
corporated; then put this butter into any pieces about two inches and a ball long,
Buce you please.
and not quite one in diameter, which boil
GARLIC (Essence of).- Take an in a consommé, with a little sugar; take
earthen skillet, place it on the fire, and thirty lettuces, braised with cabbages,
pat into it a bottle of white wine, half a (see that article); drain, press, and
glass of vinegar, the juice of two lemons, trim them, then lay thein round a dish
sis cloves of garlic, the same number of alternately as follows: a lettuce, a car-
cloves, the quarter of a nutmeg, and two rot, and a turnip, leaving the centre of
bay leaves : when near boiling, reduce the dish for such meat as you may think
the fire, and let it stand on hot ashes for proper to use; have ready thirty glazed
seven or eight hours; strain it through a onions, to garnish your lettuces, &c.
coarse sieve, and then filter it. Keep it When the meat (or whatever you fill the
in very closely corked bottles. A very middle of the dish with), is ready for
small quantity of this essence is requisite table, pour over it a nivernaise, reduced
to impart its flavour to a disb.
and mixed with a little reduced espage
GARLIC Gravy.Slice a pound and a nole.
half of veal, or beef; season it with pep GARNITURE en Ragout.*- Put into a
per and salt; put it into a stewpan, with saucepan some cocks-coinbs and kidneys,
two carrots split, and four cloves of gar- | fat livers, lamb sweet-breads, truffles,
lic sliced, a quarter of a pound of sliced quenelles, mushrooms; pour over these
bem, and a large spoonful of water; put sufficient espagnole travaillée ; or, if you
tbe stewpan over a gentle fire, and watch wish your ragoût while, put the yolks of
when the meat begins to stick to the three or four eggs into some velouté, and
pan; when it does, turn it, and let it be use that to dress the above articles, in-
very well browned, (but take care that it stead of the espagnole.
is not in the least burnt); then dredge GATEAU de Compiégne. * – Take
it with flour, and pour in a quart of broth, three pounds of Auur, two pounds of
a bunch of sweet herbs, a couple of cloves butter, an ounce and four drachms of
bruised, and slice in a lemon ; set it on the yeast, an ounce of salt, a quarter of a
fire again, then let it simoner gently for an pound of sugar, a glass of cream, twelve
hour and a half longer; then skim off yolks and twelve whole eggs, and five or
the fat, and strain off the gravy, by pour: six spoonsful of whipped cream.
ing it through a napkin, straining and With these ingredients proceed as fol.
pressing it very bard.
lows : sift the flour, of which put a fourth
GARLIC Pickled.-Pick the garlic very part on the slab, make a hole in the mid-
clean ; put it over a brisk fire, in salt dle, put into it a glass of warm water and
and water, and boil it up quick; drain the yeast; mix them together as lightly,
and dry it: make a pickle of double dis- and with as much dispatch as possible,
filled vinegar and salt; pour this boiling adding more warm water if necessary;
bot on the garlic; repeat the same the when well worked up for some minutes,
next day.
gather it together, (it ought to leave tbe
GARLIC Sauce.-Take two cloves of gar: slab and the hand freely); put it into a
bic, and pound them with a piece of fresh saucepan; cover it, and place it in a
butter, about the size of a nutmeg; roll tolerably warm situation to rise. Take
it through a double bair sieve, and stir it the rest of the flour, lay it on the slab,
into half a pint of melted butter, or beel make a hole in the middle of it, in which
gravy, or make it with garlic vinegar. put the salt, sugar, and cream ; stir these
GARNITURE.* - Lay some cocks. iogether well, and then put in the egge,
comba, kidneys, and livers, into warm one at a time, (break then into a basin,
water, that all the blood may soak out ; in case all should net be good); the eggs
when they are clean, have ready some being put in, add by degrees the butter,
hot (but not boiling water, into which stirring them well; then mix the four,
throw the cocks-combs ; stir them about, a little at a time, with the above, until
and take them out one by one; lay them the whole is formed into a smooth paste ;
in a cloth with some salt; rub them well inore eggs must be added if it be too
to remove the pellicle, then put them atiff; work it up a little, and then add the
again into warm water. The kidneys, leaven; work that in; and lastly, put in
when cleansed, should be boiled in a the whipped cream. The whole opera-
blanc for half and hour; the livers must tion being thus performed, have ready
be blanched in water that simmers only, a cylindrical fluted mould, (about eight
to prevent their becoming hard, though I inches in diameter, and nine in beigbi);


GAT
( 262 )
GAT
butter it by means of a sponge, being cream, (a little at a time); then by de-
careful that it is done in all parts, other grees the rest of the flour, the salt, the
wise the gâteau will adhere to it; place leaven, the currants, and rum, stirring
the mould in a moderately warm place, well the whole time, that all the ingre.
but where there is a free current of air. dients may be thoroughly incorporated;
When the gâteau has risen so as to fill finish the same as gâteau de Compiégne.
the mould, and the surface is a little GATEAU of Mille Feuilles.* - Take
inflated, it should be put into the oven some puff-paste, and divide it into eight
instantly, if not, it falls and becomes pieces, one of which must be double the
heavy. The oven must be of a moderate size of the rest; roll the seven pieces to
heat, and kept closed while the gâteau is about the thickness of a half crown; cut
baking; take it out in about an hour, them all of an equal size; dorez, and
and il it be flexible and light coloured, place them on ting. Then take the eighth
replace it for thirty or forty minutes ; piece, roll it to double the thickness, and
but iſ, on the contrary, it is red, and firm cut it to the size of the others; ornament
to the touch, place a tin plate on the top, one side of this layer, as it forms the top,
and put it in the oven till done; remove and gloze it. Bake them, and when cola,
the mould with care, and the gateau is take the first layer, and spread currant-
finished. If the mould does not come jelly all over it; cover it with a second
away quite so well as it ought, strike it layer, on which spread apricot marma-
gently with a spatula. When taken out, lade ; and proceed thur, using a different
put it in the oven for a few minutes to preserve between each layer of puff-
dry.
paste, until you have employed the
This gâteau is sometimes varied by whole. Garnish the upper piece with
the addition of six ounces of sugared some of each preserve contained in the
anise, and the same quantity of dry gâteau : trim the edges, taking care to
currante.
keep it quite round; fix some small
GATEAU de Compiégne, with Angelica meringues to it, by means of sugar boiled
and Cherries.*- Three pounds of four, to cassé ; place it on a napkin, and serve
twelve drachms of yeast, one ounce of salt, it. Chantilly cream of different colours
six of sugar, six of preserved angelica, may be substituted for the preserves.
the same of preserved cherries, the zestes GATEAU d la Parisienne. * _Take three
of three cedrats, half a glass of brandy, pounds of flour, an ounce and a half of
three or four glasses of milk, twelve yeast, an ounce of salt, six ounces of
whole eggs, twelve yolke, and two pounds sugar, ten whole eggs, as many yolks,
of butter.
two pounds of butter, four glasses of
Cut the angelica into small pieces; put cream, a pound of filberts, three quarters
it into a basin, with sugar on which the of a pound of pistachio nuts, and a quar-
cedrats have been rubbed, the brandy ter of a pound of preserved orange-peel.
and cherries well drained, and each cut Blanch the filberts, and roast them
in half. The other parts of the operation over a moderate fire, stirring them con-
are exactly the same as gâteau de Com- stantly till lightly coloured; when done,
piégne.
take them off, and let them cool : as soon
Gateau à la Francaise.-Take three as they are cold, pound them, moistening
rounds of flour, twelve dracbms of yeast, them occasionally with cream; when re-
one ounce of salt, six ounces of sugar, duced to a smooth paste, put them into
the zestes of four oranges, half a glass of a pan, stir the cream (a little at a time),
rum, three quarters of a pound of dry into them; then strain them twice
currante, twelve eggs, the same number through a napkin, squeezing hard to
of yolks, three glasses of cream, and two extract all the milk, which put into a
pounds of butter.
basin, and set aside. Then blanch hall
Grate the zestes of the oranges on a the pistachios; wash them in cold water;
piece of sugar, and as it colours the su- split each in half, and cut the orange
gar, scrape off the surface lightly; take peel into pieces of the same length as
six ounces of this sugar, crush it com- the piatachio nuts, and about the eighth
pletely, and put it into a pan, with the of an inch square.
rum and the currants, (thoroughly wash Divide the four and make the leaven
ed); having stirred it well, cover the in the same manner as directed for Ga.
pan, and set it aside. T'hen siſt the flour, teau de Compiègne, except that milk is
make your leaven with a fourth part of substituted for water. Having done it,
it, as usual, (see Gâteau Parisienne); and set it aside to rise, take a pound and
put the butter and eggs into a pan, and a half of the butter; work it up, put it
mix them the same as the conglaufe. into a pan, and add to it the remaining
To this mixture put half the remaining balf pound, just dissolved; stir them
flour; and when that is amalgamated, the l together well, and put in the eggs and



GAT
GEE
GAT
( 263 )
itle at a time); then by die
st of the flour, the sale,
currants, and rum, stirring
de time, that all the ip
e thoroughly incorporated
me as gáteau de Compras
f Mille Feuilles. - le
ste, and divide it into eid
of which must be double
est; roll the seven piecar!
ekness of a half crown;
an equal size; dorez, a
in tins. Then take the circle
to donble the thieknes
size of the others; ornare
his layer, as it forms the
Bake them, and when all
layer, and spread cum
-it; cover it with a rend
ich spread apricot sure
oceed thus, using a difes
tween each layer ol
you have employed i
mish the upper piece
n preserve contained in the
the edges, taking all
e round; fix some
it, by means of sugar bare
ton a napkin, and get
ream of different al
ed for the present
yolks, one by one, working them up eon-grated; put these ingredients into a
stantly; then mix in successively half saucepan, and stir them well. Prepare
the flour, a glass of the filbert milk, and the puff-paste as above directed, (gateas
two handsful of floor; make a hollow in de pithiviers), adding to this a narrow
the paste, into which put the salt, sugar, raised edge; pour in the preparation,
and another glass of the milk of filberts; which being rather liquid, would run ont
mix these together, and then add the bat for this precaution; cover, and bake
remainder of the flour and milk of file it in the usual manner. To this may
berts, and the leaven; these being also be added other ingredients to rary
thoroughly incorporated, mis the orange its flavour,
peel and pistachios, and then pour the GATEAU Royal. Three pounds of
preparation into a mould of the same four, twelve dramebs of yeast an ounce of
kind, and buttered like that for Gateau salt, six punces of sugar, sis drachms of
de Compiegne. Whilst it is baking, vanilla, aglass of maraschine, three qua-
blanch the remainder of the pistachios; ters of a pound of mercadel raisins, two
divide each nut in half; dry them pounds of butter, twelve yolks, and
thoroughly in a napkin, and when the twelve whole eges, and some spoel of
gâteau is taken from the mould, stick whipped cream. Stone the raisins, pat
them on the top and round the sides. them into a basin with the maraschino
GATEAU de Pithiviers. -Pound to a and vanilla, pounded with the ropar and
very smooth paste half a pound of fil-strained, cover the besin very deely
berts; add to them six ounces of fine and art it aside. Make the learen as be
sugar, a quarter of a pound of butter, fore directed (galeas de Compitzne).
two ounces of bitter almonds, four yolks Then put three parts of the butter isto a
of eggs, and a little salt; these ingre- pan, melt the fourth part and add to it,
dients being well beaten together, put in beat them to a cream, and, at internals
four spoonsfal of whipped cream. Then of two minutes, pa: in twa whole ears
take some puff-paste, knead and roll it and two yolks, until all are used to this
out perfectly, and divide it into two add the other ingredients, and finish the
parts, one of which must be two-thirds gateau in the same manner as gátem de
larger than the other, which roll out of a Compiézne.
sufficient size, to cut a round piece nine GEESE, to Chess-Be szefel in
inches in diameter; add the cuttings of choosing a goose, that the ball and feet
this to the remaining paste; roll it out, are yellow, as it will be young stuneid
and cut a circular piece of seven inches the feet and bill are red. When they
diameter. Moisten the edges of the are fresh the feet are pliable; i stade
smallest piece lightly, and pour on it the they are dry and stift. Green serie are
ahore preparation; spread it over the in season from May or June, till they
whole equally to within an inch of the are three months old; they should be
edge; then cover it lightly with the sealded. A stubble pouse is good tillit
other circular piece; press the paste is five or six months old, and should be
together, that the preparation may not picked dry.
recape in baking. Flute the edge; dorez GESE (Lent of) la Remoulade
the top, and trace on it ans design you Take the legs of one or more prese, and
nay think proper, with the point of a dress them a la bruise; tben cap the
mile. Place it in a brisk oven, and when into the fat in which they were cooked
Sloured, remove it nearer the opening, then bread them; sprinkle them over
ut the paste may not be too high- with a little good oil, and be them of
coloured. When it has been bak- a fine browa: serve dry, rith a separate
three quarters of an hour, take it sauce à la rémurdade, made in the follow
and glaze it. These gâteaua may be ing manner:-Mix a line mustard in a
ed according to taste, by introducing saucepan, with salt and pepper, also
rent articles, such as butter, al- capers, anchovies, parsley, lees, and a
is, dry currants, muscadel raisins, clove of garlic, chopped up together very
dorange-flowers,&c.,&c., in proper fine, and dilated with oil and vinegar.
ities, into the above preparation.
TEAU de Pithiviers Anglo-Frem ber of geese, and roast till they are about
Geese (to Preserne). -Take any stam-
-Take eight ounces of pounded three parts done, being careful to pre-
monds, four of beef marrow shred serve the fat that drops from them;
let
two of powder sugar, two of them cool, and when conl eut each goose
acaroons, two of dry currants, into four parts, taking of the legs, and
e best raisins, stoned, half an keeping the breasts and wings togeiber:
ispederange-flowers, a grain of place them very close, one upon the
Iks of four eggs, half a glass other in an earthen pot, patting betwerp
wine, and half a natmeg each layer three or four ba-leares and
7
o


GEN
( 264 )
GHE
1
some salt: then melt the goose-grease of an hour to dry. This glace may be
which has been preserved, with a good tinged of various colours by adding to it
quantity of hog's-lard, and pour it into the different articles used for colouring
the pot; there must be a sufficient quan- sugar, almonds, &c. See those articles.
tity to cover the birds; twenty-four GENOISES, Paste for.* -Take a pound
hours afterwards close up the poi with of flour, three quarters of a pound of
parchment, and when the whole is quite sugar, and half a pound of butter; rub
cold, put it in a dry place to keep for use the rinds of two or three lemons upon a
When you want to use them, take the part of the sugar, crush it with the roll-
pieces of goose out of the fat, and before ing pin, and then roll it to a very fine
using, wash them well in warm water. powder ; make a hole in the middle of
GEESE to Truss.-The goose must be the flour, and put into it a little salt, fons
first well picked and stubbed, then cut yolks and four whole eggs, the butter and
off the pinions at the first joint, and the sugar; work them together well, and have
feet also. Make a slit in the back of the / ing made your paste, roll it out, and cut
neck, and take out the throat, cut off it into bands, which roll the size of your
the neck close to the back and the skin, little finger ; cut them of equal lengths,
but leave enough to turn over the back ; and form them into S's or horse-gboes;
make a slit between the vent and the slit the rides and ends, lay them on bute
ramp, though which draw out the entered tins, dorez, and bake them in an
trails, then wipe it clean. Draw the legs oven, rather botter than for baking bis-
up, keeping them close to the side, then cuits.
put a skewer into the wing, through the GENOISES Small.* -Take some almond
middle of the ley, body, and the lex and paste, and having worked it up well, add
wing on the other side; put another to it a little gum-dragon, and a little
skewer through the small of the leg, starcb, hoth in powder. Sprinkle a
wbich keep close to the sidesmen; run sheet of paper with powder-sugar, lay
it through, and do the same on the other the almond paste over it, and sprinkle
Bide. Cut through the end of the vent, that also with sifted sugar instead of flour;
through which put the ruinp, to prevent then take a small ronnd paste-cutter, and
the stuffing from falling out.
cut as many pieces from the paste as you
GENOISES.*—Put into an earthen may require; then cut an equal number
pan six ounces of powder-sugar, six of strips, each long enough to sur-
whole eggs (as if for biscuits) a quarter round the tartlet, and about half an inch
of a pound of four, the same of sweet wide; fix there bands to the tartlets with
almonds pounded, a little orange-flower the white of egg. Put a layer of the al-
water, a small quantity of salt, and about mond-paste on a table-dish, add a rim to
an ounce of butter: mix these ingre- it, leaving the edge either plain or notch-
dients together well, butter a baking ed, as you please ; place on this layer as
plate, and spread the preparation over it, many génoises (prepared as above) as it
to the thickness of a half-crown piece; will contain, and then put them in a
put it into a brisk oven of a proper co stove or oven to dry. When wanted for
lour, and then cut your génoises into such table, fill them according to your taste,
forms as you may fancy: put them into with three or four sorts of preserves.
a stove to dry, and then serve them. GHERKINS.* -Dutch gherkins are
When you have proceeded thus far, esteemed the best sort; when boiled,
you may, if you think proper, ornament they are used in garnishing salads, and
them, which is done in the following likewise to make ragouts; they are done
manner: do them all over with a glace in the following manner: boil them a
royale of different colours according to moment in water to take off the strength
your tite, and place them in the stove of the vinegar; then put them into a
a minute or two to dry the glace; when good sauce or ragout, not allowing them
cold, garnish them with apple or currant to boil again; serve with any dish you
jelly.
think proper.
Genoises Glaces à l'Italienne, * -Hay.
GHERKINS Pickled. * - Choore the
ing baked and cut the génoises, place greenest gherking, and having cut off the
them on a sheet of white paper. Clarify tails and heads, rub them to remove the
and then boil to soufflé hali a pound of down; wash, dry, and lay them in a jar;
sugar; as soon as it reaches that degree pour over a sufficient quantity of the best
take the pan from the fire, and set the vinegar to cover the gberkins, and let
bottom of it in cold water, take up the them stand; after three days, draw ofl
engar, and having whipped the whites of the vinegar, and boil it; when the quan-
three eggs, mix them by degrees with the tity is a little lessened, throw in the gher-
Rikar; cover the génoises with this glace, kins, and boil them together; then pour
then place them in a stove for a quarter the whole into the jar again. In about


GIB
( 265 )
GIM
five or six days take them out, and boil tender. You may either make a puff.
again, adding garlic, tarragon, and salt; paste or short paste to bake them in;
put them into the jar, which must not be when you lay them in the dish, add the
covered until the vinegar is perfectly cold. yolks of two eggs boiled hard, pepper,
GWERKINS Pickled. * - Choose your salt, and the gravy of the giblets; form
gherkins as above, very green and straight, a star of leaves on the top of the pié, egg
brush, and place a layer in a pan, sprinkle it, and bake it. If you wish it to be par-
them with fine salt, then another layer ticularly good, reduce some consommé
of gherkins, which sprinkle with salt also, with a little Madeira wine, and pour it
and continue this operation until you into the pie. The giblets proper to
bave used nearly a busliel of gberkins, make the pie with, are the head, neck,
leave them in the salt for twenty-four pinions, heart, gizzard, feet, and liver.
hours, which will draw all the water from GIBLET Pie.- Very nicely clean a goose
them; at the end of that time drain and or duck's giblete ; stew them with a
place them in a jar, with a bandful of small quantity of water, onion, black
allspice, the same of tarragon, a little pepper, and a bundle of sweet herbs, till
balm, ten sbalots, six cloves of gar- nearly done; let them grow cold ; then,
lic, two or three long peppers, twenty if there is not a sufficient quantity to fill
cloves, a lemon cut in quarters, and two the dish, lay a beef, veal, or mutton
small handsful of salt. Boil two gallons steak, at the bottoni. Put the liquor of
of the best vinegar, pour it over the gher the giblets also into the dish, and bake
king, and let them stand till the next it; when the pie is baked, pour in a large
day, when boil the vinegar a second time, tea-cupful of cream. You may add, if
and pour it on again; the following day you please, sliced potatoes and bake them
boil the vinegar for the third and last with the pie.
time, pour it over the gherkins, and GIBLET Soup.—Take three or four sets
when quite cold, cover the jar with a wet of goose or duck's giblets; and stew them
parchment.
with a pound or two of gravy-beef, scrag
GHERKINS Preserved Wet.-Let your of mutton, or the bone of a knuckle of
gberkins be clear and free from all spots, veal, an ox.tail, or some shanks of mut.
put them into salt and water, let them ton ; with three onions, a large bundle of
stand two or three days, then take them sweet herbs, a tea-spoonful of white pepe
out, and drain them well; put them in per, and a large spoonful of salt. Put
another pan of water, scald them, put five pints of water, and simmer till the
them in a tub, and let them stand all gizzards (which must each be in four
night; then drain the water from them; pieces) are quite tender; skim nicely,
put them
in a pan of water, and to every and add a quarter of a pint of cream, two
two quarts of water, put half a pint of tea-spoonsful of mushroom-powder, and
syrup; put them in, and let them boil an ounce of butter mixed with a dessert-
over a slow fire five minutes; put them spoonful of flour. Let it boil a few mi.
in the tub again, and let them stand till nutes, and serve with the giblets. It
next day; then boil them again, drain may be seasoned, instead of cream, with
that syrup from them, and have a clean two glasses of sherry or Madeira, a large
pan, with the syrup of a proper thick- spoonful of catsup, and some cayenne.
ness; let it boil, put the gherkins into when in the tureen, add salt.
it, and let them boil gently for a quarter GIBLETS, Stesed.- Do them as directed
or an hour; then put them into a flat for giblet pie ; season them with salt and
brown pan, and cover them; let them pepper, and a very small piece of mace.
stand two days, then drain the syrup Before serving, give them one boil, with
from them; buil the syrup one minute, a cup of cream and a bit of butter rubbed
and pour it over them; the next day in a tea-spoonful of flour.
boil them and the syrup together three GIBLETS Stewed. - Well scald and
or four minutes, and repeat the same for clean them; cut off the bill, divide the
five days; then put them into pots, and head, skin the feet, stew them with wa-
cover them up.
ter (a sufficient quantity for sauce), a
GAERKINS, Ragodt of:-Cut the large sprig of thyme, some whole black pepper,
ones into quarters, and let the small ones and an onion; let them stew till very
remain whole; soak them some time, w tender; strain the sauce; add a little
take the vinegar out, then warm them in catsup, and flour, provided the sauce is
a good strong cullis without boiling ; not too thick. Serve with sippets, toast-
serve them as a ragoût, to serve with ed and laid round the dish.
whatever dish you think proper.
GIMBLEITES Printanières.*
GIBLET Pie.-Well scald and wash Blanch a pound of sweet almonds, cut
your giblets, put them to stew like mit- them into very thin slips, and rub them
ton cutlets, but longer, till they are very I with sugar and spinach-juice to colour
2 A


GIN
( 266 )
GIN
them green, then dry them. Take some can, till it becomes a fine paste; then
choux paste, and lay it on a tin in por- roll' it out with flour under it on your
tions about half the size of an egg; dorez | dresser; cut them to the size of the top
them, and having dipped the end of your of a tea-cup, a quarter of an inch in
finger in the dorure, make a hole in the thickness; and before you put them into
middle of each chou; bake them, and the oven (which should be very hot),
when done, dip them, one by one, first place three papers under them.
in sugar boiled to cassé, and then in the GINGER, Canilied.-Put an ounce of
almonds, which will adhere to them by ginger, grated fine, and a pound of sifted
means of the sugar. Arrange the gim- sugar into a preserving-pan with as much
blettes on a dish according to your taste, water as will dissolve
it. Stir them well
and serve them.
together over a slow fire, till the sugar
GINGERBREAD.-Rub one pound begins to boil; then add another pound,
of butter well into three pounds of flour; stirring constantly till it thickens. Take
then add one pound of powder-sugar, it from the fire, drop iton earthen dishes,
one ponnd of treacle, and two ounces of set them in a warm place to dry, and
ginger pounded and sifted very fine; one they will be hard and brittle and look
nutmeg grated very fine; then warm a white.
quarter of a pint of cream, and mix all GINGER Drops.-Put two ounces of
together; you may add carraways and candied orange, with a little sugar, into
sweetmeats if you choose; make it into a mortar, and
beat them to a paste; then
a stiff paste, and bake it in a slow oven. mix an ounce of powder of white ginger
If cake or biscuits are kept in paper or with a pound of loaf sugar. Wet the
a drawer, they will acquire a disagreeable sugar with a little water, and boil all to-
taste. A pan and cover, or tureen, will gether to a candy, and drop it on paper
preserve them long and moist; or'if to in moderate-sized 'drops.
be crisp, laying them before the fire will GINGER, Essence of.–Put three ounces
make them 80.
of fresh grated ginger, with one ounce of
GINGERBREAD without Butter.-Mix thin-cut lemon-peel, into a quart of
two pounds of treacle ; of orange, lemon, brandy; let it stand for ten days, shaking
citron, and candied ginger, each four it up each day.
ounces, all thinly sliced; one ounce of Ginger Ice Cream.- Take four ounces
coriander-seeds, one ounce of carraways, of preserved ginger,' pound it, and put it
and oneounce of beaten ginger, in as much into a basin, with two gills of syrup, the
paste as will make a soft paste; lay it in juice of a lemon, and a pint of cream;
cakes or tin plates, and bake it in a quick then freeze it.
oven. Keep it dry in a covered earthen GINGER (Mock). - Take the largest
vessel, and it will be good for some cauliflowers you can procure, cut off all
months.
the flowers from the stalks, peel them, and
GINGERBREAD Nuts.--Take four pounds throw them into strong spring water and
of flour, balf a pound of sifted sugar, an salt for three days; then drain them in
ounce of carraway-seeds, half an ounce a sieve pretty dry, and put them in a jar;
of ginger pounded and siſted, six ounces boil white wine vinegar with cloves, mace,
of fresh butter, and two ouncer of candied long pepper, and allspice, each half an
orange-peel cut into small slices; then ounce, forty blades of garlic, a stick of
take a pound of treacle or honey, and a horse-radish, cut in slices, a quarter of
gill of cream, make them warm together; an ounce of cayenne pepper, a quarter of
mix it, with all the ingredients, into a a pound of yellow turmeric, and two
paste, and let it lay six hours; then roll ounces of bay salt; pour it boiling over
it out, make it into nuts, and bake them the stalks, and cover it down close till
in a moderate oven.
the next day; then boil it again, and re-
Ginger Cakes.-Put four pounds of peat it twice more; and when it is cold,
flour upon the dresser; then take a cop-tie it down close.
per saucepan, and break into it six egga, GINGER, Preserved.-Take some green
and mix them well with a spoon; add one ginger, and with a sharp knife pare it
pint of cream to them, and beat them neatly; and as it is pared, throw it into
well; put the saucepan over the fire, stir a pan of cold water to keep it white;
till your mixture is warm; put two pounds when you have a sufficient quantity, boil
of butter into the cream and eggs, and it till tender, changing the water three
one pound of sugar, and keep stirring it times ; each time put it into cold water
over a very slow fire, just to melt all the to take out the heat or spirit of the gin-
butter; put in four ounces of pounded ger; when tender, throw it into cold
ginger, and as soon as all the butter is water; for seven pounds of ginger,
melted, pour it all into the middle of clarify eight pounds of refined sugar
the flour; mix it as well as you possibly I when cold, drain the ginger, and put it


GLA
( 267 )
GOD
into an earthen pan, with a sufficient Glaze.* – Make a consommé with
quantity of the sugar, cold, to cover it, whatever remnants of fowls or meat that
and let it stand for a couple of days; then may be in the house ; strain it, and then
pour the syrup from the ginger to the put it on the fire with two or three whites
remainder of the sugar; boil it some of eggs beaten to a snow; stir till it boils,
time, and when cold, pour it on the gin and then set on the side of the stove, and
ger again, and set it by for three days, at place fire on the saucepan lid; as soon
least. Then take the syrup from the as the eggs are set, pass the glaze through
ginger, boil it, and put it hot over the a wet cloch; reduce this over a large fire,
ginger; proceed in this manner till you stirring it constantly with a wooden
find the sugar has entered the ginger; spoon to prevent its sticking; then pour
boiling the syrup and skimming off the it into a pot for use.
scum that rises each time, until the When wanted, put a small quantity of
syrup becomes rich as well as the ginger. it into a saucepan, and make it hot over a
If the syrup is put on hot at first, or it slow fire; and, in this state, lay it gently
too rich, the ginger will shrink and not over such articles as may require glazing,
take the sugar.
by means of a leather.
When green ginger cannot be pro GLAZE, of Roots.* -Fill a saucepan
cured, take large races of Jamaica gin. three parts full of vegetables, such as
ger, boiled several times in water till carrots, turnips, and onions have the
iender, pared neatly, and proceed the largest quantity of the two latter); four
same as above.
or five cloves may also be added, and
GINGER Sprigs.-Take three eggs, one veal, if you think proper; moisten the
pound of sugar, a pound of flour, a little whole with stock or water, boil your ve-
ginger, two spoonsful of rose-water; mix gelables over a gentle fire, and proceed
the whole into a paste, and cut into wbat in the nsual manner.
form you please.
GODARD.-This is the same as Ra.
GINGER Wine.-Put ten gallons of was gout Financière, only it serves to garnish
ter into a boiler, with fifteen pounds of a sirloin of beef. You then add pigeons,
lump-sugar, and the whites of eight gautiers, and larded sweetbreads; keep
eggs well beaten and strained ; mix all your sauce thin.
well together while cold; when the liquor GODIVEAU.* - Take fillet of veal
boils, skim it well; put in half a pound (or breasts of fuwl or game), fresh pork
of common white ginger bruised, let it (or sausage-meat), beel-marrow or suet,
boil twenty minutes. Have in readi: equal quantities of each, veal sweetbreads,
ness the rind of seven lemons (the rind truffles, and mushrooms; season these
must be very thin), and pour the liquor articles with pepper, cloves, and nutmeg,
on them; when cool, tun it with two all in powder; pound them all together,
spoonsful of yeast; to a quart of the li- and put in (one at a time) the yolks of
quor put two ounces of isinglass-shavings, eggs; pour in also a little water, pound.
while warm, whisk it well three or four ing continually, until it is reduced to a
times, and pour all together into the sort of paste. Make a small ball of it,
barrel. Next day stop it up; in three which boil in a little water to ascertain
weeks bottle it ; and in three months it whether it be sufficiently salt; sweet
will be fit to drink.
herbs may be added when you are about
GLACE, Royale. *—Put the white of to use it. The godivewr is used as a farce
a new-laid egg into a pan, and mix with for tourtes and hot pies.
it a sufficient quantity of white powder GODIVEAU (Hot) Pie of.* - Make a
sugar to make a glace or icing, neither raised crust, about five inches high, and
too dry nor 100 liquid ; beat it well, and of any size you may think proper ; on the
add a little lemon-juice to whiten it. By bottom of which lay some godiveau, over
mixing with this glace, carmine, saffron, this place some mushrooras cooked in
indigo, spinach-juice, &c.; it will be butter, two or three artichoke-boutons,
either ruse-coloured, yellow, blue, green, cut into pieces, and then lay some more
&c. according to your taste.
godiveau formed into small sausage.
GLAZE.* -Take the remains of any | Cover the pie with the paste,, dorez
liquor in which meat has been cooked, and bake it." When done, open it, and
and strain it through a silk sieve until pour in any sauce which will correspond
quite clear ; then put it into a saucepan with the godiveau.
and reduce it over a brisk fire: as soon GODIVEAU, Tourte of* - Roll out
as it is sufficiently done, that is, when it some light paste, and cut it to the size of
sticks to the spoon, put it into a smaller the dish you intend use; spread over
saucepan, and set it in the bain-marie; it a small quantity of godinew... on which
when wanted, add a small piece of fresh place a few musbrooms fried Lantly and
butter to it, to correct its saltaess. drained; then some artichoke-bottoms,
2 A 2


GOO
( 268 )
GOO
each cut into four or six pieces; roll some goose, and a duck, cut up; pour over
godiveau into balls of any size you think these, two quarts of boiling water, and
proper, and lay them on the above- close the saucepan as tight as possible.
mentioned articles, so as to form a flattish Let it stand over a gentle fire for four or
dome; cover it with the light paste, five hours, then open it, and put those
press the edges together, moisten the pieces to the bottom which had previously
top, and lay an ornamental cover of puff. lain at the top; add a little pepper and
paste over.
salt, close the vessel again, and set it on
GOOSE, Boiled. Take a goose, singe bot ashes for an hour; &t the end of that
it, and pour over it a quart of boiling time, have ready some stone jars, in
milk; let it lie in this all night; then which place the pieces of goose ; pour
take it out, dry it well with a cloth; cut over them a part of the liquor from them,
into small pieces a large onion and some through a sieve, and as the meat imbibes
sage; put them into the goose, sew it up it, in about two hours pour in the re-
at the neck and vent, hang it up by the mainder. If you wish this gravy to keep
legs till the next day; then put it into a for two or three months, cover them with
pot of cold water, cover it close, and let their own dripping, an inch in thickness.
it boil gently for an hour. Serve with Goose (Green) Pie.-Bone two young
onion sauce.
green geese of a good size ; carefully pre-
Another method of boiling a goose, is pared and nicely singed. Wash them
by laying it in salt for a week; then boil clean, and season them bigh with salt,
it for an hour. Serve with onion sauce, pepper, mace, and allspice; put one in
or cabbage boiled or stewed in batter. side the other; pressing them as closely
Gouse en Daube. - Prepare a goose together as possible, drawing the lega
in the usual way, lard it with lardons | inwards. Put plenty of butter over them,
seasoned with salt, pepper, and spices; and bake them, either with or without
lay slices of bacon in a braizing-pan, the crust, as you please; if the latter, a cover
goose on them, with four carrots, four to the dish must fit close to keep in the
onions, three cloves, a bunch of parsley, steam.
scallione, a knuckle of veal, cut in pieces ; Goose (Green) Roasted. After a green
and cover the whole with slices of bacon goose has been well trussed and singed,
add a little salt, and three ladlesful of put into the inside a good bit of butter,
broth; let it simmer for two hours or mixed with pepper and salt; put it to
more, according to the age of the bird: roast, and baste it frequently with but.
When done, take it out, and drain it; ter. When done, shake over it some
strain the liquor and reduce it to hall; flour and salt, when ready, take out the
and having cleared off the fat and glazed skewers, lay it on the dish with good
the goose, pour the sauce over it. Gar- gravy under it, and green sauce in a
nish your dish with onions, cabbages, or boat; it will take three quarters of an
turnips, glazed, and a tomata sauce. hour to roast.
Goose en Daube.*- This dish is sel GOOSE (Legs and Wings of) à la Bay-
dom prepared but with an old goose; onne. *- Take the legs and wings from as
which, when singed and trussed, is lard- many half-roasted fat geese as you may
ed with bacon seasoned with parsley, think proper; bone them, and when cold,
scallions, shalots, garlic, sage, thyme, rub them with salt and saltpetre, and
basil (all' chopped small), pepper, salt, lay them regularly in a pan with bas-
and nutmeg ; do up some roasted ches. leaves, thyme, and sage, between each
nuts with some butter and a little sugar; layer; cover the pan close, and let them
stuff your goose with this, put the bird lay thus twenty-four hours; then take
into a pan with slices of bacon under and them out, dry, and finish cooking them
over it, moisten it with broth or water over a slow fire, in their own fat. When
and white wine; put in also a knuckle of sufficiently done, take them out, but
veal, cut in pieces; four carrots, four keep the fat warm. As soon as the legs
onions (one stuck with three cloves) a and wings are quite cold, place them
parsnip, a bouquet garni, salt, pepper, closely in a jar, leaving a space at the
and spices. Let it stand over a small top of about three inches, which fill up
fire three or four hours; then take out with the warm fat. Do not tie the jar
the goose, skim the liquor, strain, and over until the whole is quite cold.
reduce it, so that when cold it may be Goose (Legs and Wings of) a la
quite a jelly, which clarify with the Bayonne. *- 'Take the legs and wings
white of an egg, and dish the goose with from five geese ; bone the latter with
this jelly over and round it.
your hand, and rub them and the wings
Goose, Gravy. of.* --Lay in a large with salt, pounded and mixed with hall
saucepan some slices of onion, two slices an ounce of salt petre; having done this,
of bacon, three or four beef-steaks, a place them in an earthen pan, and bay-


GOO
( 269 )
GOO
leaf, thyme, and basil, between each the whole siminer for two hours, then
layer; cover them with a cloth, and let take it out, drain and take off the
them stand thus, twenty-four hours; thread; dish them, and serve with a
after which, take them out, drain and sim- purée of lentils, green pease, onions, &c.
mer them in water; drain them again. Goose (Legs of) à la Rémouladé. *
Take all the fat from the bodies of the Take the legs of a goose, either roasted
geese, not excepting the inside fat, and or. à la daube ; soak them in their own
prepare it in the same manner as hog's dripping; bread, and baste them lightly
lard; and when the legs and wings are with oil; broil them to a nice colour, and
perfectly tender, and cold, put them as serve them dry, with the following sauce
close as possible; pour in the fat when in a boat: capers, anchovies, parsley,
about three parts cold, and let them scallions, and garlic, all chopped very
stand together twenty hours, then cover small, mustard, pepper, salt, vinegar,
the pots closely with paper, and set them and oil.
by in a dry cool place.
Goose (Legs of) au Verd-pré.*-Put
Goose Legs à la Lyonnaise.*_Take as many legs of geese as will fill a dish
three or four hind quarters of geese, fry into a saucepan, with a little lard and
thern lightly in their own fat; cut half a some small onions ; cover the saucepan
dozen largę onions into rings, take a part quite close, and set it on the fire. When
of the fat in which you have fried the nearly done, take out the legs, and broil
goore, and fry the onions ; drain both them a few minutes, to colour and dry
them and the legs; dish them, with the them a little: in the mean while, fry a
onions laid on them, and serve with a handful of parsley, (keep it as green as
gpod priorade, or any other sauce you possible), lay it over a dish, and serve the
please.
legs on it.
Goose à la Providence.* -Prepare a Goose, to Marinate.-Cut a goose up
goose in the usual way, and stuff with the back, bone it; make a stuffing with a
the following farce: take twenty sınall few sage leaves, an onion or two, two
pieces of streaked bacon (having soaked apples, bread crumbs,,, pepper, salt,
it well), twenty chipolata sausages, lemon-peel, nutmeg, yolk of egg; stuff
twenty large mushrooms, twenty truflles, it, sew it up the back, half roast it, or fry
thirty chesnuts, and the same number it'; stew it with good gravy. (covered
of poached quenelles, the size of the closely), till it is tender; put in a little
sausages (which, as well as the bacon, red wine; strain and skim the sauce ;
must be previously cooked); put half of add cayenne, catsup, a little flour, salt
this in the goose; truss, and sew it up as (if necessary), a little lemon-juice; boil
usual, and then put it in a braising-pan, this up for a minute or two, then serve
with some slices of veal, two slices of it over the goose.
ham, two onions, two cloves, and a Goose à la Mode. Take a large stub-
bunch of sweet herbs, seasoned; cover ble goose; when it is picked, bone and
the goose with bacon and a buttered slit it down the back ; take á fowl, and
paper; pour in a glass of Madeira wine, do it in the same manner; take also a
and some good consommé. Let it stew neat's tongue, boil and blanch it; season
zently over a slow fire for two hours; the fowl with pepper and salt, and beaten
then take it off, strain the liquor, and mace, and roll it round the tongue, but
reduce it to half, having removed all the first put some beef marrow over the
fat; strain it a second time. Put the tongue; then put the fowl into the
remainder of the truffles, bacon, &c., goose, and sew it up; before the fowl is
with the addition of some cockscombs put into the goose, roll some thin slices
and kidneys, into a little of the liquor, of ham or bacon round it; put the goose
and heat them; then, having drained into a small pot, with two quarts of beef
and dished your goose, lay the trufiles, gravy, and the bones of the goose and
&c. round, and pour the sauce over it. lowi; when it begins to boil, let it stew
Goose (Legs of) en Purée.*_Take very gently for an hour; then take up
half a dozen very plump goose legs, and the goose, skim all the fat from the
having boned them, season them with gravy; strain it, and put in a glass of
salt and coarse pepper, and supply the red wine, two spoonful of catsup, a veal
places of the bones, with bacon cut small; sweetbread, parboiled and cut into slices,
then close the meat over, and tie them, truffles, morels, and mushrooms, a piece
taking care to shape them well. Put of butter rolled in flour, and some yolks
them into a stewpan, lined with sliced of eggs, boiled hard, with a little pepper
bacon; cover them with the same; put and salt; put in the goose, cover it close;
into the pan alan three carrots, four stew it half an hour longer, then take it
onions, two bay-leaves, two cloves, a up, put it in a dish, and serve the ragoût
little thyme, and a ladleful of broth; let lover it. Take care to skim off all the fat.
2 A3


G00
(270)
GOO
Goose Pie (Common).–Make a raised | a fortnight; then drain it well, sew it up
crust, quarter the goose, well season it, I in a cloth, and hang it in the chimney to
lay it into the crust; half a pound of dry. It should hang for a month. Sauce,
butter at the top, cut into pieces ; lay on onions, greens, &c.
the lid ; bake it gently.
GOOSEBERRY Cakes. - Break the
Goose Pie (Rich).–Bone a goose and gooseberries, press out the juice, and
a fowl, season them very well ; put force- strain it through a muslin ; to one
meat into the fowl, and then put the pint of juice a pound of sugar; boil up
fowl into the goose; put these into a the juice; strew in the sugar: stir it
raised crust, hll the corners with a little well; simmer it well till the sugar is
forcemeat; cut half a pound of butter melted; pour it into glasses : dry it in
into pieces, lay them on the top ; put on a stove till it will turn out, then dry the
the cover ; bake it well. Serve cold. cakes on plates.
Goose au Ragoût. --Break the breast GOOSEBERRIES (Green), Compote of.
bone of the goose, and make it quite fat; | Give them a little cut on one side to
when it is skinned, dip it into boiling squeeze out the seeds, and put them in
water; season it with pepper, salt, and hot water to scald, till they rise to the
a little mace beat to powder; lard and top; then put cold water to them, adding
flour it all over; take nearly a pound of a little sali, to bring them to their na-
beef suet, put it into a stewpan, and tural green ; sinimer them in clarified
when melted and boiling hot, put in the sugar, and let them remain in some time
goose ; when it is brown all over, add to to imbibe the sweet; take them out,
it a quart of beef gravy, boiling hot, a and pnt them in the compotier; reduce
bunch of sweet herbs, a blade of mace, the syrup to a good consistence, and
a few cloves, some whole pepper, a few pour it over the fruit. This is for green
small onions, and a bay-leaf; cover it gooseberries; but if you make use of pre-
closely, and let it stew gently'; if it is a served ones, warm them in their own
small goose, an hour will be sufficient; syrup and a little water, and serve it
if a large one, it will take half an hour either hot or cold. These will not keep
more. Make a ragoût for it as follows: long, particularly if they have been
cut some turnips, onions, and carrots, warmed again: if exposed to the air any
as for a harrico of mutton, all boiled time, they will lose their colour.
enough, half a pint of rich beef gravy; GOOSEBERRIES (Ripe) Compote of:-
put them all into a saucepan, with some Prepare some sugar to the eighth de-
pepper, salt, and a piece of butter rolled gree (petite plume); put the gooseberries
in four; let them stew gently a quarter into it to boil a moment, and let them
of an hour; take the goose out of the cool before you skim them, if for present
stewpan when done; drain it well from use; if for keeping, refine the sugar still
the liquor it was stewed in, put it into a more, by boiling.
dish, and serve the ragoût over it.
GOOSEBERRY Cream.-Boil one quart
Goose Roasted. - A stubble goose of gooseberries very quick, in as much
should be stuffed with sage and onions, water as will cover them, stir in about
chopped small, and mixed with pepper half an ounce of good butter; when they
and salt; boil the sage and onion in a are soſt, pulp them through a sieve;
little water before they are chopped, or sweeten the pulp while it is hot, with
mix a few bread crumbs with them when sugar, then beat it up with the yolks of
chopped, either will render them less four eggs; serve in a dish, cups, or
strong. Put it first at a distance from glasses.
the fire, and by degrees draw it nearer. GOOSEBERRY Fool. Put gooseberries
A slip of paper should be skewered on into a stone jar, with some fine Lisbon
the breast bone. Baste it very well. sugar; put the jar either in a stove, or
When the breast is rising, take off the in a saucepan of water, over the fire'; if
paper, and be careful to serve it before in a stove, a large spoonful of water
the breast falls, it will be spoiled by should be added to the fruit. When it is
coming to table flattened. Serve it with done to pulp, press it through a colan-
good gravy and apple sauce, in boats. der ; have ready a sufficient quantity of
It will take about an hour and a half to new milk, and a tea-cupful of raw cream,
roast.
boiled together, or you may use an egg
Goose Smoked.-Take a large stubble' instead of the cream; leave it to get
goose ; take off all the fat; dry it tho-cold, then sweeten well with fine Lis-
roughly inside and out, with a cloth ; bon sugar, and mix the pulp by degrees
wash it all over with vinegar, and then with it.
rub it over with some common salt, salt GOOSEBERRY Hops.--Take the largest
petre, and a quarter of a pound of coarse green walnut kind, and cut the bud end
sugar; rub the salts well in, and let it lie lin four quarters, leaving the stalk end


GOO
( 271 )
GOO
whole; carefully pick out the seeds, and a la grande plume), half a pound of sugar
with a strong needle and thread, fasten to a pound of fruit.
fiveor six of them together, by running the GOOSEBERAY Paste.-Upon two pounds
thread through the bottom of them, till of fruit put about a glass of water; boil
they are the size of a hop. Put vine leaves them a little while, and sift them through
at the bottom of a tin preserving-pan; a sieve with expression; put it upon the
cover them with the hops, then a layer fire again to reduce the juice to a soft
of leaves, and so on ; lay a good many on paste consistence, stirring continually;
the top, then fill the pan with water. wben it is come to a pretty thick sub-
Stop it so close, that the steam may be stance, add a pound of sugar prepared
prevented from escaping; set it by a slow to the ninth degree (grande plume), stir-
Řre till scalding hot, then take it off, and ring. continually with a wooden spoon,
let it get cold, and so continue, vill, on till it becomes of a pretty substantial
opening, wbile cold, the gooseberries are thickness. This paste ought to be ap-
of a nice green. Then drain them on plied directly to what purpose you pro-
sieves, and make a thin syrup of a pound pose. This is mostly done in moulds of
of sugar to a pint of water; boil and skim different shapes and sizes, made like
it well: when half cold, put in the fruit; hoops, without tops or bottoms ; put them
the next day, give it one boil; do this upon á baking plate to dry in a stove of a
thrice. If the hops are to be dried, moderate beat. Be careful to keep them
which way they cat best, and look well, in a dry place.
tbey may be set to dry in a week; but it GOOSEBERRIES, Clear Paste of.-Bruise
to be kept wet, make a syrup in the the gooseberries, then boil them a mo-
above proportions, adding a slice of gin- ment, and sift them, first in a sieve and
ger in boiling; when skimmed and clear, then in a coarse stamine; to half a
give the gooseberries one boil, and when pint of this juice mix one pound of sugar
cold, pour it over them. If the first boiled to the twelfth degree (au cassé),
syrup is found too sour, a little sugar mix it by degrees with the sugar, boil it
may be added, and boiled in it, before a moment, take it off the fire, skim it, and
the hops intended for drying are boiled then give it two or three more boilings;
for the last tiine.
the way to know when it is perfectly pre-
GOOSEBERRY Jam.--Take what quan- pared to put into cups or glasses, is by
tity you please of red, rough, ripe goose-taking some with a silver spoon, and if it
berries ; take half their quantity of lump falls out in turning over, and extends a
sugar;break them well,and boil them toge- little, like pretty firm jelly, it is cone.
ther for half an hour, or more if necessary. GOOSEBERRY Pie. — Line your dish
Put it into pots, and cover with paper. with a nice puff-paste : las in your
GOOSEBERRIES to Keep. - When the gooseberries ; sweeten it well ; put on the
weather is dry, pick the gooseberries cover, and finish the same as all other pies.
that are full grown, but not ripe ; pick GOOSEBERRIES Preserved. - Put one
of the tops and tails, and put them into quart of red currant juice to five pounds
open-mouthed bottles; gently cork them of loaf sugar; set it on the fire, and when
with quite new velvet corks; put them in the sugar is dissolved, put in eight
the oven after the bread is drawn, and pounds of red, rough, ripe gooseberries ;
let thein stand till shrunk a quarter part; let them boil half an hour, then put
then take them out of the oven, and im. them into an earthen pan, and leave them
mediately beat the corks in tight, cut off to stand for two days; then boil them
the tops, and rosin them closely down; again, till they look clear, put them into
set them in a dry place, and if they are pots, and let them stand a week to dry a
well secured from the air, they will keep little at the top ; then cover them with
the year round.
brandy papers.
If they are gathered in the mp, or GOOSEBERRY Pudding (Baked).-Scald
the gooseberry skins are the least cut in a pint of green gooseberries, then rub
taking off the stalks and buds, they will them through a sieve; put to them balf
mould. The hairy sort only are used a pound of sugar, half a pound of butter,
for keeping, and they should be done be- three Naples biscuits, four eggs well
fore the seeds become large. There are beaten; mix the whole well together,
a variety of ways of keeping gooseberries, and let it bake half an hour.
but this, we think, is one of the best and GOOSEBERRY Pudding (Boiled).—This
most easy methods of preserving them. pudding is made in the same manner as
GOOSEBERRY Marmalade.-Boil them Apple pudding.
a moment, or only scald them in boiling GOOSEBERRY Sauce.* -Take two hands.
water, sift them through a sieve; reduce full of ball ripe gooseberries, open them,
them over the fire to half, then mix them and take out the seeds; blanch them in
with sugar prepared to the ninth degree l a little salt and water, and drain them.


GRA
( 272 )
GRA
Put two spoonsful of velouté, and the syrup; skim, and then put into it a
same of butter-sauce into a saucepan, pound of grapes, picked from the stalks,
mix them together well, and heat them; and the seeds taken out; give them a
throw in the gooseberries, stir them well boil two or three times, and then place
season the sauce according to taste, with them in a dessert dish: if there is any
salt, pepper, and nutmeg. This sauce is scum upon theia, carefully wipe it off
eaten with boiled mackarel :: fennel may with white paper.
be added or not, at pleasure.
GRAPES Dried.* -Take some fine mus.
GOOSEBERRY Syrup. Bruise them, cadine grapes; place them on hurdles,
with one fourth part of cherries ; siſt and put them into the oven, turning
in a cloth, and mix the juice with sugar them, carefully, frequently; when the
prepared to the ninth degree (a la grande grapes are quite dry, put them into a deal
plume), one pound to half a pint or juice; Lox, hermetically closed, lightly covering
simmer together till the sugar is au them with brown sugar and bay-leaves.
perlé.
GRAPES, Dried in Bunches. – Take
GOOSEBERRY (Green) Tart.-You may some preserved grapes, wash them with
use them either whole, or make a mar warm water, put them on sieves, and
malade of them, with a good syrup; the into a hot stove, keep turning them every
last way is considered the best method, day, changing the sieve; (when they are
as by this means you can judge easily thoroughly dried, put them into boxes.
how sweet they are, and ought to be ; if GRAPE Ice. - Take ripe grapes, pick
made of marmalade, the seeds should be them from their stalks, pass them through
taken out.
a sieve; mix some sugar with the juice
GOOSEBERRIES in an Open Tart, with of four lemons squeezed upon it; pass
or without Cream.- Pick and scald some the whole together a second time through
young gooseberries, then, with short a sieve, then freeze it.
paste, make a tart of them the same as Grape Jelly.*- Take out the stones,
you would any other, and serve it cold; then mash the grapes with your hands,
or it may be done thús: when the lart is (they must be ripe) then squeeze them
cold, take off the top crust, and cut it in through a cloth to extract all the juice
three corner shapes ; beat up nearly a from then, and boil and finish the same
pint of thick cream, and when beaten as currant jelly. Use half a pound of su-
up, mix it in a little powder-sugar; then gar to each pound of fruit.
spread it nicely over the gooseberries, GRAPES Pickled. - The grapes must
and garnish it round with crust.
be at their full growth, but not ripe, cut
GOOSEBERRY Trifle.-Scald a sufficient them in small bunches ; put them in a
quantity of gooseberries, as, when pulped stone jar, with vine leaves between each
through a sieve, will make a thick layer layer of grapes, till the jar is full; then
at the bottom of a dish, and sweeten it take as much spring-water as will cover
with sugar according to taste. Mix half the grapes and the leaves; as it heats
a pint of milk, half a pint of cream, and put in as much salt as will make a brine
the yolk of an egg; give it a scald' over sufficiently strong to bear an egg ; you
the fire, stirring all the time; do not let must use half bay-salt and half common.
it boil; add a little sugar, and leave it to salt; when it boils, skim it; strain it
get cold; lay it over the gooseberries through a flannel bag, and let it stand
with a spoon, and then put on it a whip, to settle; by the time it is cold it will
which should be made the day before, as be quite settled; strain it a second
for any other trifle.
time through a flannel-bag ; then pour it
Goo8EBERRY Vinegar.-Bruise some into the jar, upon the grapes, which
gooseberries that are quite ripe, and to must be well covered ; fill the jar with
three quarts of water put one quart of vine leaves; then tie it over with a
gooseberries in a large tub. Let them double cloth, and set a plate upon it; let
remain sixty hours, stirring them fre- it stand for two days, then take off the
quently; then strain them through a cloth, pour away the brine, and take out
hair bag, and to every gallon of the liquor the leaves and the grapes, and lay them
add one pound of coarse sugar; stir it between two cloths to dry; then take
well together; put it into a barrel and two quarts of vinegar, one quart of spring-
a toast and yeast; cover the bung-hole water, and one pound of coarse sugar,
with a bit of slate, and let it stand nine or boil it for a short time, and skim it very
ten months. The greater quantity of clean as it boils; let it stand till it is
sugar and fruit, the stronger the vine- quite cold; wipe the jar very clean and
gar.
dry, lay some fresh vine leaves at the
GRAPES, Compote of.*-Boil a quar. bottom, between every bunch of grapes,
ter of a pound of sugar with half a glass and on the top ; then pour and strain the
of water, till it is reduced to a strong pickle on the grapes ; fill the jar; let the


GRA
( 273 )
GRA
pickle be above the grapes ; tie up a thin brandy, and ten ounces of sugar to one
piece of board in a fannel, lay it on the pint of grape juice.
grapes to keep them under the pickle; GRAPE Tart.- Make choice of the
tie then down with a bladder, and over youngest grapes before the stone is form-
that a leather.. Always keep the grapes ed; pick and scald them the same as cur-
under the pickle.
rants or gooseberries, and finish the same
GRAPEs Preserved (in Clusters).-Take as for all other tarts, only adding more
the large Gascoigne grapes before they sugar on account of their tartness.
are too ripe, and prick every one: to GRAPE Wine.-Toone gallon of grapes
every pound of grapes put a pound and put one gallon of water; bruise the
a quarter of sugar; make a syrup of the grapes, let them stand a week without
verjuice, strained; when the sugar is stirring; then draw it off, and fine; put to
quite clear, put the grapes (after they a gallon of the wine three pounds of
are strained into syrup) into a deep jar, sugar; and then put it in a vessel, but
cover then close, and set them in a pot it must not be stopped till it has done
of scalding water over the fire to boil; as hissing.
soon as the grapes are tender, take them GRAPES (Muscadine) Conserve of.-
up, and boil the syrup a little more; Grain a pound of muscadine grapes, boil
when they are half cold, put them into them a moment, and rift them through a
broad glasses or straight jars ; lay one sieve; reduce the juice over the fire to a
cluster over the other, cover them with quarter part of what was sifted; put to it
brandy paper, and tie them up.
one pound of sugar prepared to the twelfth
GRAPES (Bell) to Preserve in Jelly: - degree (au cassé) and let it boil a little ;
Take the long, large, bell grapes, pick then work it well together till it begins
off the stalks, stone them, and put them to grow white, warm the whole a moment
into boiling water; scald them thorough- then pour it into paper cases made for
ly; take them from the fire, and cover the purpose ; when it is cool, cut it into
them close to prevent the steam from cakes of what size you please.
escaping; then set them over a very GRAPES (Muscadine) Paste of.- This
gentle fire for two or three hours (but paste is made the same as sour grapes,
do not let them boil); take them out, and only that the grapes must not be bruised.
put them into clarified sugar, inore than GRAPES (Muscadine) Clear Paste of -
will cover them, and give them a good Boil about a pound of inuscadine grapes,
boil; skim them; boil a little more sugar with a glass of water; boil also two com.
to a strong soutlé, take as much plum mon baking apples to a marmalade ; eiſt
jelly as sugar, and give it a boil; then them together first in a sieve, then in a
put the grapes to it; let them all boil to- linen cloth; refine a pound of sugar to the
gether, skim them well, and put them twelfth degree (au cassé), and pour the
into pots or glasses.
liquid gently into it, constantly stirring
GRAPES (Green) to Preserve.-Take it over a slow fire; it is coine to perfec-
the largest and best grapes before they tion when it leaves the spoon, being
are ripe, stone and scald them; let them turned over like a jelly, and must then
lay two days in the water they were scald- be dried in a stove the same as all others;
ed in, then drain them, and put them these transparent pastes are cut out for
into a thin syrup; heat them over a use to what size and shape you please ;
slow fire; the next day turn the grapes and so on of other kinds of fruit.
into a pan, and heat them the day after; GRAPES (Sour or Verjuice) Compote of.*
then drain them, put them into clarified --Take the seeds from four pounds of
sugar, give them a good buil, skim them, sour grapes, throw them into cold water.
and set them by; the next day boil more Put some water on the fire, and as soon
sugar to soufflé, put it to the grapes, as it boils put in the grapes; when they
give them all a good boil, skim them, rise, take them from the fire, and cover
and set them in a warm stove all night; them with a cloth till cold, then let them
the day after, drain the grapes, and lay simmer over a slow fire, taking care that
them out to dry, first dusting them very they do not boil ; when they are green
well.
drain them from the water. In the
GRAPES, Ratafia of:*-Take some fine meantime clariſy and boil two pounds of
muscadine grupes, pick them from the sugar to lissé; then put in the grapes,
stalks; bruise and press them, so as to and having boiled them together a little
extract all their juice; then dissolve while, take it off and skim it; when cold,
some sugar in the grape juice, adding to drain away the sugar, and put the fruit
it brandy and cinnamon; let the whole into a compotier ; boil the sugar once or
infuse for a fortnight; then strain it twice more, skim, and pour it over the
through a filtering bag, and bouile it off.verjuice.
The proper proportions are one pint of GRAPES (Sour) Conserve of.-It is pre-


GRA
( 274 )
GRA
served in the same manner as muscadine | spoonful of apple marmalade with a glass
grapes, only it requires that a little more of water, and a glass of verjuice grape
sugar is added to the same proportion of juice, which is alınost ripe ; boil a pound
juices.
of sugar to the twelfth degree (au, cassé);
GRAPES (Sour) Jelly.*- The jelly or add the mixture to it slowly, stirring
sour grapes requires a pound of sugar to without boiling it, and put it into moulds
each pound of fruit; it is made the same to cool to a jelly orjam.
as ripe grape jelly; but a little sweet GRAPES (Sour) or Verjuice Preserved.*
grape juice rust be added, besides the Take out all the seeds, and weigh the
sugar, to take off the great acidity. same nuinber of pounds of sugar as you
GRAPE. (Sour or Verjuice) Marmalade have pounds of grapes ; put part of the
of.*-Take the seeds from six pounds of grapes into a saucepan, and put part of
unripe grapes, put them into a saucepan the sugar powdered over them, continue
of water, over the fire; as soon as they ing to put the sugar and grapes in layers
rise and swell take them from the fire, till you have used the whole quantity;
put in a little lemon-juice, cover, and let then put the grapes over a slow fire,
ibem stand on hot ashes till quite green; letting them boil gently till they become
put them into a pan and let them cool í green, then put them into pots.
then rub them through a sieve, and put GRAPES (Sour) or Verjuice, Preserved
them again on the fire to dry; that done, Liquid.* - Take the seeds from two
put the fruit into a pan, add to it five pounds of the sour grapes, make some
pounds of sugar, clarified and boiled to water boil in a preserving pan, and then
cassé; stir it in well, and then set it put in the grapes ;, give them one boil,
again on the fire, stirring constantly till keeping the fire moderate; cover, and let
it is of the proper consistence; then put it stand five or six hours; then drain
it into pots..
them. Boil two pounds of sugar to la
Observe, in making this and barberry petite plume, put in the grapes, let them
marmalade, that it should be put into an boil up twice (covered), skim, and put
earthen pan when left to cool.
them into pots.
GRAPES (Sour or Verjuice) Paste.* GRAPES (Sour) or Verjuice Preserved
Take the proposed quantity of grapes, Dry.*- Prepare two pounds of grapes as
(take out the seeds), and swell them over directed for the liquid preserved. Boil
the fire, stirring them constantly, add a your sugar to perlé; put in the fruit, and
Sew apples, pared and cut in pieces, till boil them up several times. The next
thoroughly dissolved, then pass it through day drain off the sugar, boil it to grand
a fine sieve into a preserving pan, set it perlé, put the fruit in, boil them together
on the fire ; when dry, weigh it'; take (the pan covered), skim, and set it by the
an equal weight of sugar, boil it to fort day following; drain the grapes, lay
soufflé ; put the marmalade to it, stir it them on slates, sprinkle them with sugar,
incessantly till it quits the bottom of the and set thein to dry in a stove or
pan easily, when it may be put in moulds oven.
or paper cases, and dried in the stove or GRAPES (Sour) or Verjuice Syrup.'-
oven, sprinkling it with fine sugar. Take the seeds from three pounds of sour
Grapes (Sour) Paste of.-- Grain the grapes, pound the latter to obtain the
grapes, and thoroughly bruise them; juice, which strain through a jelly bag, as
then boil them a moment in a little was many times as you find necessary, to
ter, the kettle being covered; sift them, have it very clear. Clarify four pounds
and put the juice upon the fire again, to of sugar, and boil it to fort soufflé, add
bring it to a strong marmalade; weigh as to this a pint of the clear juice, and
much sugar as the weight of the fruit, give them one boil together. When
and refine it to the ninth degree (à la quite cold it may be bottled.
grande plume) mix the sugar and mar GRAPES, (Sour) Tart of.–Stone the
malade well together over a very slow grapes, and scald them in boiling water;
fire, give the paste what form you please, then thoroughly drain them, and simmer
and dry it immediately. This paste is them a little in a rich gyrup; when this
often made by mixing about hall the is cold, put it into the paste without
quantity of apples with the grapes, being covering ; glaze the border of the tart
peeled, cut into pieces, and reduced to with Augar.
marmalade ; sift it as usual, and dry it GRAPES (Sour), Preserved Tart of.-
to a paste consistence ; then add as much Use the same sort of moulds as you do
weight of sugar (à la grande plume) as for petits pálés, with the second best puff
the paste, and finish the same as the paste; fill them with the best preserved
other.
verjuice grapes, cover them with paste,
GRAPES (Sour) Clear Paste of.-Mix a and solder them, by wetting the borders


GRA
( 275 )
GRA
all round with water, and then pressing , ten minutes; then fill up the stewpan
them together ;, either glaze them with with good broth, or water, (if the latter,
sugar, or serve in their natural colour.
not so large a quantity); let this simmer
GRAPES, (Sour,) or Verjuice, Vinegar for three hours ; skim and season it
pf.-Crush the quantity of grapes you well. Jf water is used instead of broth,
may require, before they are ripe, and the gravy must be strained before it is
leave them to ferment in an open vessel used.
for thirty days; then obtain the juice by Gravy may also be made of any pieces
means of a press ; let the liquor stand for of ready dressed meat, in the following
a whole day to clarify. Filter it through manner: cut some onions into slices, lay
blotting paper. It is preserved by having them at the bottom of the stewpan, and
a layer of oil on the top.
the meat on them, with the same ingre.
GRATIN.* --Cut half a pound of fillet dients as above, and two or three glasses
of veal into dice, and put it into a stew of water; then proceed in the same man-
pan with a piece of butter, a few mush ner as the other, until the bottom of the
rooms, parsley, shalots, chopped small, stewpan is nearly black, when add water
salt, pepper, and spices; stir them up according to the quantity of meat; put
with a wooden spoon; and when the meat salt if necessary, and simmer the whole
has been on the fire about a quarter of an for two hours ; then strain it through a
hour, take the drain off the butter, mince sieve.
it very small, and put it into a mortar, GRAVY (Clear.)-Slice some beef thin-
with fifteen fowl or game livers, well ly; broil a part of it over a very clear
washed, dried, and parboiled, all the bit. quick fire, just enough to give colour to
ter parts taken out, pound them, adding the gravy, but not to dress it; put that,
at times as much panada as you have with the raw, icto a very nicely tinned
meat; boil some call's udder, trim, and stewpan, with a couple of onions, one or
remove all the skin when cold, and put two cloves, whole black pepper, berries
about a third of the quantity of meat, and of allspice, and a bunch of sweet herbs;
pound them together, adding, one at a cover it with hot water, give it one boil,
time, three yolks, and 'Ihree whole eggs; and skim it two or three times; tben
season with salt, pepper, and spices; cover it, and let it simmer till quite
when well pounded, set it by in an strong.
earthen pan for use.
Gravy d'Etovffade.* - Take a leg of
GRAVIES, Directions respecting.-beef, and lard it with fat ham, a few cloves
The skirts of beef and the kidney, will of garlic, and the same number of cloves;
nake quite as good gravy as any other put ball a dozen larye onions into a stew
meat, if prepared in the same manner. pan, with the beeſ, six or eight allspice, a
The kidney of an ox, or the milt, makes little nutmeg, half a bottle of Madeira
excellent gravy, cut all to pieces, and wine, and some consommé ; boil it over
prepared as other meat; and so will the a large fire until reduced to a jelly; then
shank-end of mutton that has been dress. place your stewpan over a stove, and
ed, iſ much gravy is not required. cover it with hot ashes ; leave it for some
The shank-bones of mutton ada time, and when it is of a dark colour,
greatly to the richness of gravy; but without being either bitter or burnt,
they should be first well svaked, and moisten it with broth; add some real or
scoured clean.
fowl trimmings; and when the whole is
To obtain the flavour of French sufficiently done, strain it through a
cookery, and to improve the taste of the cloth, set it on the edge of the stove, take
kravies, tarragon should be used; but it off the fat, add iwo or three ladlesful of
must not be added till a short time be- espagnole to it, and reduce it to the proper
fore serving.
consistence.
GRAVY.* _Take three pounds of beef. GRAVY for a Fowl, when there is no
steaks, two rabbits, (excepting the heads Meat to make it of:-Nicely wash the feet
and breasts,) a knuckle ol veal, five car of a fowl, and cut them, and the neck, into
rots, six onions, two cloves, two bay- small pieces ; simmer them with a little
leaves, a bunch of parsley and scallions; browned bread, a slice of onion, a bit of
put all these into a stewpan, with two persley, and thyme ; some pepper and
Indlesſul of broth, and set them over a salt, and the liver and gizzard, in a quar
good fire to reduce; then cover the stove, ter of a pint of water, simmer them till
and let the stewpan stand over it, until they are reduced to half. Take out the
the meat begins to give out the gravy, liver, bruise it, and strain the liquor to it.
and adheres slightly; the jelly at the Then thicken it with flour and butter,
bottom of the stewpan ought to be and add a teaspoonful of mushroom
nrarly black, and when that is the case, catsup.
take it from the stove, and let it stand for Gravy without Meat.-Take a basin,


GRE
( 276 )
GRE
and put into it a glass of table-beer, a | all the syrup from them; put them into a
glass of water, some pepper, salt, lemon- jar, and to every quart of brandy put five
peel grated, a bruised clove or two, and a ounces of sugar; when the sugar is
spoonful of walnut pickle, or mushroom melted, pour it over the gayrs; then
catsup; cut an onion in slices, flour, cover them very close with bladder and
and try it in a piece of butter until it is leather, and keep the jar filled with
brown; then turn all the above into a brandy.
small tosser with the onion, and simmer GREEN-GAGES to Candy.-When finish-
it, covered, for twenty minutes. Strain it ed in the syrup, (see green-gages to pre
off for use, and when it is cold, take off serve,) put a layer into a new sieve, and
the fat.
dip it suddenly into hot water, 10 take off
GRAVY to make Mutton eat like Veni- tbe syrup that hangs about it; then put
so.- Take a stale woodcock or snipe, and it on a napkin before the fire to drain,
cut it to pieces, (first cut out the bag and then do some more on the siete.
from the entrails), and simmer it with as Have ready some siſted double-refined
much unseasoned meat-gravy as yon sugar, sift this all over every part of the
want. Strain it, and serve in the dish with fruit, till it is perfectly white. Set it on the
your meat.
sballow end of sieves in a lightly warm
Gravy, Petits Pâtés of.*-Roll some oven, and turn it two or three times. It
puff-pasté to a proper thickness, and cut must not be cold till dry. Watch it
it into round pieces with a circular paste carefully.
cutter; lay half their number in small GREEN-GAGES,, Compóte of. Take
moulds or tins, and put on each a ball of green-gages, prick them with a pin, and
godiveau, proportioned to the size of the set them on the fire in a pan of cold
petits pálés, cover them with the remain-water, till they are a little softened; then
ing pieces, dorez, ard bake them. When take them off, and let them cool in the
done, open them, cut the godiveau into same water; when that is done, take the
pieces, and pour into each some good highest degree of clarified sugar, put
gravy, in which are mushrooms cut in your green-gager into it, and set them
dice; this however must not be done un- again on a very slow fire, to make them
til the petits pâtés are to be sent to table. throw off their water and turn green;
GRAVY of Roots.* -Roast some onions during this second operation, you must
and parsnips on hot ashes, clean, and cover your pan with a tin plate, that the
then slice them into a stewpan; and steam may not escape; after which, take
when they give out yellowish brown juice, them out, and dress them in your dishes.
moisten them with a glass of clear vege GREEN-GAGES Dried.-Take preserved
table broth, and boil them with a little green-gages, put them over the fire to
salt, an onion, and a clove, for a quarter warm, drain all the syrup from them, put
of an hour; then rub it through cloth or a them on sieves, and into the store;
sieve, and set it by for use.
change them every day, and turn them,
Grave Soup.--Take a leg of beef, and or they will stick, let them remain in the
well wash and soak it; break the bone, stove for three days, then put them into
and put it into a stewpan with a gallon of papered boxes, with a sheet of paper be-
water, a large bunch of sweet herbs, two tween each layer of the fruit.
large onions sliced, and fried to a nice GREEN-GAGE Jam.-Rub ripe green-
brown, taking great care that they are gages through a large hair sieve, and put
not burnt, two blades of mace, three them into a preserving pan; then, to a
cloves, twenty berries of allspice, and pound of pulp, add a pound of sitted
forty of black pepper. Stew till the soup sugar; after which boil to a proper
is as rich as you wish it to be; then
take thickness, skim it clean, and put it into
out the meat; when it is cold take off the small pots.
fat, heat the soup with vermicelli, and GREEN-GAGES to Preserve. You must
the nicest part of a head of celery boiled, choose the largest, when they begin to
and cut to pieces, cayenne, and a little soften ; split without paring them, and
salt; carrot may be added, with turnips, having previously weighed an equal
cut into small pieces, and boiled with quantity of sugar, strew a part of it over
spinach and endive; or, the herbs with them; blanch the kernels with a small
out the vermicelli, or vermicelli only; sharp knife; next day, pour the syrup
add also a large spoonful of soy, and one from the fruit, and boil it with the other
of mushroom catsup. A French roll sugar, very, gently, for six or eight
should be made hot, put into the soup minutes ; skim, and add the plums and
till moist through, and served in the kernels,' Simmer till clear, taking off
tureen.
any scum that rises; put the fruit singly
GREEN GAGES in Brandy-Take into small pots, and pour the syrup and
some preserved green-gages, and drain) kernels upon it.


GUR
( 277 )
GUM
GREEN-GAGES, Preserved Wet.-Your | a court-bouillon, of equal quantities of
green-gages should be perfectly sound, wine, and maigre broth: add salt, pep.
prick them seven times or more about per, and a few artichoke bottoms; when
the stalks ; put them into cold water, done, reduce the liquor, and serve them
otherwise they will turn black; scald hot.
them, and have another preserving pan GUDGEONS Stewed.* - Scale, empty,
with boiling syrup; strain the water from and wipe the gudgeons clean, without
the green-gages, and put them into a washing them ; then take the dish upon
deep earthen pan; place them regularly, which you serve, and put into it some
and pour the boiling syrup, over them; butter, with parsley, green onions, mush.
then let them stand till the next day, rooms, a couple of shalots, thyme, a bay';
then drain all the syrup from them ; boil leaſ, and basil, all cut fine; add salt and
it again, and put it over them; repeat so pepper; place the gudgeons on this, rea-
for seven or eight days, then take another soning them over and under, and moist.
flat eartben pan, drain the syrup from cning the whole with a glass of red wine ;
them, place the green-gages in this pan; cover the dish, and set it over a brisk
boil some fresh kyrup for half an hour, fire, till the sauce is almost consumed ;
and pour it over them, cover them up they will not require more than a quarter
until they are wanted for use; or you of an hour to cook. You may dress
inay put i hem into pots.
smelts in the same manner, but they
Green Sauce,-Mix together a quarter must reither be scaled or emptied, but
of a pint of sorrel-juice, a glass of wbite only wiped clean.
wine, and some scalded gooseberries ; add GUM Paste.-Put a pound of gum-
sugar, and a bit of butter. Boil them up: dragon in a basin, with warm water
GROUSE Roasted. - Grouse should enough to cover one inch above the gum;
have their heads twisted under the wing. set this in a warm closet for four and
They must be roasted like fowls, but not twenty hours; have a new tammy ready
be over done. Serve with a rich gravy laid over a dish; spread it on it, and
in the disl, and bread sauce. The sauce squeeze through as much as you can at
for wild-fowl may be used instead of first; then open the tammy, spread the
common gravy.
guim out again, and then squeeze it; re.
GRUEL.-Wash two ounces of fresh peat this till the whole is through; then
grits in warm water several times, and lay it on the slab, work it well with your
boil it in a quart of water, till the liquid hand, put in nearly all the juice of one
is reduced to about a pint; then strain it lemon, and a pound of the best double
through a cloth, and add a spoonful of refined powder- sugar, by degrees, as you
white wine, and a little sugar; boil it a work it; but before you have put in the
moment before using.
whole of the sugar, begin to add some of
GRUEL (Water). -Rub smooth a large the best starch powder; blend thera
spoonful of oatmeal, with two spoonsful thoroughly together, till the paste begins
of water, and put it into a pint of water to take an impression; then roll it in a
boiling on the fire: stir it well, and boil it cloth, and let it stand in a damp place
quick ; taking care that it does not boil for a week or ten days, (it is the better
over; 'in a quarter of an hour sırain it for keeping), work it with powder, and it
off; and if you choose, add salt and a bit will cut and mould to any shape you
of butter when eaten.
please, and when you want it to harden,
Another way.- Put a large spoonful of set it in a dry place; if you wish to colour
Oatmeal by degrees, into one pint of it, to make it red, use cochineal or car-
water, and when it is stirred quite mine; for blue or violet colour, use in-
Bmonth, boil it.
digo; for yellow, saflion; for green, the
GUDGEONS to choose.–Gudgeons juice of beet-leaves, scalded over the
are ckoren by the same rules as other fire, the thick part mix with the paste.
fish;
they are caught in running streams, When you put in colours, be careful to
and come in about Midsummer, and re. blend them well, and be particular that
main in season five or six months; you the colour is good.
may dress them in the same manner as GURNETS 10 Broil.-Having cut off
smelte.
their heads, dip them in melted butter,
GODGEONE, * -This fish is most com- with salt, and broil them, but not over
monly fried; scale, empty, and wipe 100 fierce a fire. Serve then either with
them clean, without washing themn, flour plain anchovy sauce, or a sauce made as
them, and put them into a good boiling follows: put some fresh butter, a little
friture of lard or hutter.
flour, and a leek, into a saucepan, with
GUDGEONS au Courl-bouillon.*-Empo salt, pepper, and nutmeg, moisten with
ty, and wash your fish, then boil them in vinegar and water; add a couple of an-
в в


HAG
( 278 )
HAM
chovies, keep it on the fire, shaking con. | meal, salt, and pounded spice; make
stautly till the fish are done, dish them, some broth, with a little beef and the
and
pour the sauce over.
water in which the liver, &c. were boiled,
and put it with the rest of the malerials
into a well cleaned sheep's bag ; tie it up
H.
right, and boil it.
HAM (Directions for choosing).-In
HADDOCKS. - Are chosen by the choosing a ham, run a knife into it at the
same rules as cod, and are in reason knurkle; if it comes out clean and smells
during July, August, and September. sweet, the ham is good; but if, on the con-
Haddocks are plain boiled in the same trary, the blade of the knife is smeared
manner as cod, or broiled like whitings; and smells rank, it is not good.
both are served with anchovy sance; Hans (How to Dress).- If the ham bas
either way they are good with a stuffing hung for a length of time, put into
inside.
water for a night; and let it lie either
The dried haddock should be soaked a | in a hole dug in the earth, or damp stones
short time in warm water, then laid on a sprinkled with water, two or three days,
gridiron, cver a very clear fire, and to mellow, covering it with a heavy tub,
slightly broiled; send them to table in a to keep any vermin from it; wash well,
napkin, and eat them with cold butter. and put it into a boiler with plenty of
HADDOCKS Boiled.-- Fill a fish kettle water; let it simmer, four, five or six
with cold spring water, to which add hours, according to its size ; when done
plenty of sale; put the baddocks into this, enongh, if before the time of serving,
over the fire; as soon as they begin to cover it with a clean cloth drubled, and
boil, salt them well, and set them by the keep the dish hot over boiling water;
fire to simmer; when done, drain them take off the skin, and strew it all over
thoroughly from the water, dish them, with bread raspings; garnish with car-
and serve with Dutch sauce.
rot; preserve the skin as whole as pog.
HADDOCKS Broiled.*- Take the skins sible, to keep over tbe ham when cold,
from the number of haddecks you intend which will prevent its drying.
to dress; and toss up the fish in some Ham to Boil.-Soak the bam, according
egg, beaten with pepper and salt; take to its age, for twelve or twenty-four kours.
them out, and bread them; then, having Put it into a large saucepan full of cold
dipped them in clarified butter, bread water, and, if a sma!) one, let it simmer
them a second time; broil the baddocks for two hours, and then boil an hour and
to a nice colour, over a moderate fire; be a hall; when done, pull off the skin, rub
sure both sides are done equally. Serve it over with yolk of egg, strew bread.
them over a good Italienne sauce. crumbs over, and brown it before the
HADDOCK Dried.-Take the eyes, gills, fire, or with a salamander.
and entrails, from the fish, also any Ham à la Braise. Having taken the
blood which may settle in them. Wipe rind from a well-flavoured ham, soak it
them perfectly dry, and salt them; let in cold water, tie it into a proper shape;
them lay twenty-four hours, and then take thus of ham and beef, beat and sea.
run a string through the eyes, and hang son them with spice and sweet herbs,
them in a dry place.
shred small, lay them in a saucepan, with
HAGGIS.-Take the heart and lights onions, carrots, and parsnips, sliced,
of a sheep, blanch and mince them; then parsley and scallions; put the ham on
a pound of beef-snet (chopped fine), the this, the fat side uppermost, cover it with
crumb of a French roll soaked in cream, slices of bacon, beef, roots and herbs, as
a little mace, nutmeg, cinnamon, and under; put on the lid, close it tightly,
cloves, (all pounded), half a pint of and let it stand for twelve hours, with
swect wine, a pound of raisins, stoned fire above and below. Set it by till cold,
and chopped, a sufficient quantity of flour untie, and strew bread crumbs on it, pais
to make it of a proper consistence, a little a salamander over to brown it.
salt, the yolks of three eggs, and some If it be served hot, ponr on it the fol.
sheep's chitterlings, well cleaned and cut lowing ragoût; toss up real sweet-breads,
into slips. Mix there together; have livets of low!, cock's-combs, mushrooms
ready cleaned a sheep's bay, put in the and truffles, in a little melted bacon ; then
above, tie it tight, and boil it three hours. put a little gravy, and simmer them for
HAGGiS Scutch. Take the liver and half an hour; take off the far, and add
'lights of a sheep, boil them, the latter real and ham cullin.
partly only, but the former till it is firm; HAM en Cingaral.* -Fry, or (if yon
grate ball of it, and mince the lights, a like it better) stew some thin slices of
piece of beef, some svet, and onions, inix | ham, in their own fat, over a slow fire;
these ingredients with dried flour, or 'when done, toss up a little water, vine.


HAM
HAM
( 279 )
gar, and pepper, in the same pan; pour, then turn it every day for a fortnight;
ihis sauce on the ham, and serve. when it may be taken out, and hung up.
Hau, Essence of.-L'ake three or four | This pickle is equally good for tongues,
pounds of lean ham, cut it into pieces or raised beef.
about an inch thick, and lay them in Ham Louf.-Soak a fine ham in cold
a stew pan, with slices of carrots, pars water for one or two days, according to
nips, and three or four oniono ; let them its age ; then put it into a saucepan just
stew till they stick to the pa!, but take big enough to hold it, with no more water
care they do not burn; then by degrees than will cover it, and a pint of while
pour in some good veal' gravy, a few fresh wine; let it boil, skimming it carefully,
mushrooms cut in pieces, (pr mushroom. till done. When cold, take out the hock
powder.) truffles, morels, cloves, parsley, and under bones, and the skin; pare
leek, basil, and a crust of bread; cover it away some of the fat, and trim it to an
close, and simmer till pretty thick, then oval form as much as possible. Make a
strain it off for u:e.
farce with the parings of the fat, some
Hau Gravy:* -Take a deep saucepan, veal or game, and sweet herbs minced
pat into it a piece of fresh butter, seve and punded. Take a pan the size you
ral slices of bam, about six pieces of wish to have your loaf, lay all over the
veal the size of a wsinit, and two or inside a pretty firin paste, and then (hav.
three carrots cut in small pieces; set ing cut your ham into thin slices) place
these over a slow fire, and let them alternate layers of it and the larce in the
stand till they give out their juices, and pan, until it be quite full. Put a crust
the ham and veal berome crisp and stick; l over the top, which must unite with that
then put in a little stock, and let it in which the ham is; turn it over on a
boil; in an hour's time add a glass of baking plate, flour it, and put it into a
white wine, leave it a quarter of an hour, very boi oven for an hour and a half or
when it will be sufficiently done; take two hours, according to its size. Serve
off every particle of fat; sirain it into it cold.
a pan, and set it by for 1se.
Hams, to make.*-Make a brine of the
Han à la Gelée.* -Take a fine culour. following ingredients :-Put into your
ed, well-flavoured ham, trin it properly, pan or barrel, sage, thyme, basil, bay.
cutting the large bone in the middle; leaf, balm, juniper berries, salt and salt-
take off the skin, and pare away great petre, equal proportions of the best wine-
part of the fat; then soak it in cold water, lees and water; ihe proportions of these
for twelve hours, if a young ham, but ingredients must, of course, depend on
double that time iſ an old one, chang: the quantity of brine required. When
ing the water frequently; that period have infused for some daye, strain
expired, wrap it in a napkin, and put it the liquor, press the herbs, throw a little
into a braising-pan, or a large saucepan, water on the dregs to dissolve all the
full of water, with or without spices and salt, press the herbs a second time, place
herbs; let it boil pretty fast at first, / your bam in the vessel, pour the brine
then keep it boiling gently for five or over, and let it remain a month ; then
six hours; then push in a larding pin, take it out, drain and smoke it; when
auid if it comes out easily, the bain is thoroughly dry, rubit all over with equal
sufficientis done; let it stand till lukequantities of wine and vinegar, to prevent
warm, lay it in a deep dish, cover it with the flies from touching it; be sure to let
a board, on which place about fifteen it dry well.
pounds; when colu, take off the vap. HÁM in March.pane. Take eight
kin, trim it again carefully, and trace on pounds of march-pane paste, knead it up
the fat whatever ornament you may think with one pound of loaf sugar to whiten it,
proper, cover it all over with jelly, put (and the longer you work them together
it into the oven, or pass a salamander the whiler it becomes); cut it in two parts,
over it, not within eight or ten inches one about five pounds weight, the other
from it; dish it, and surround it with three; put the latter aside. Then take
pieces of jelly, and place a rosette or of cinnamon, cloves, and bole Armenia,
palm-branch of it on the top of the ham. half an ounce each, pounded very fine,
Ham la Green - Rub your pork well mix them with the largest portion, and
with common salt, and let ii lay all add to it a sufficient quantity of red sac-
night; make a pickle of brine as folo dal to give it the file colour of boiled
lows: 'lake iwo pounds of common salt, ham; the whole being well mixed, work
one pound of tay salt, two ounces of it up in the form of a lam; make several
saltpelre, one ounce of salt prunella, incisions in it with a knife, in which in-
and one pound of brown sugar, pound sert very thin pieces of the white paste,
thein well, and boil them in five pints tò represent veins of fat in the lean; then
of water; when cold, put in the ham; close these places with your bands. Roll
let it lay on the rind side three days; the white paste to abjut two or three


HAM
( 280 )
HAM
inches thick, and having moistened the and mince it very small, with an equal
surface of your red paste with water, co- quantity of bacon, and the trimmings of
ver it with the white paste in imitation the ham when cold (minced small also);
of the fat, takinx care to make it thinner season it with salt, pepper, spices, and
towards the knuckle and sides (as in real sweet herbs, shred small; then take all
ham) than at the higher parts. Then the ingredients, and pound them toge.
boil a quarter of a pound of chocolate in ther, adding occasionally, a small quan-
about a quarter of a pint of water, stir-tity of jelly. Take three pounds of paste
ring constantly till it is tolerably thick, for raised crust, of which form the bat-
dip a hair pencil into it, and do the hain tom and sides of your pie, put it on two
over with it several times, until it forms sheets of buttered paper ; lay some of the
a kind of crust, like the rind ; this may farce at the bottom of your pie, cut the
be covered with crushed macaroons, to ham in half, lay one piece on the farce,
resemble the rasped bread with which reason, and cover it with the farce; then
a boiled ham is generally covered. The put in the other piece, season that also,
chocolate must be kept warm
whilst the and fill up your pie with the remainder
latter operation is being performed, as of the farce, and a piece of butter rolled
otherwise it will become quite hard; the in four; moisten the borders of the pie,
flavour is greatly improved by adding and put on the top, fasten the edges toge-
vanilla to the chocolate.
ther, decorate the crust, and add, if
HARE à la Manule.-Take a hare that you like, a false top of puff-paste; make a
has been kept some time, and cut it into hole in the iniddle, tore and bake it in
pieces ; boil the liver, and put all inge. a lot oven for three or four hours; if, in
ther into a stewpan, with about an the meanwhile, it is inclined to take too
ounce of butter, pepper, salt, chopped high a colour, cover it with a wet paper,
parsley, shalots, mushrooms, and half a Ham Potier.-Take a pound of cold,
clove of garlic; cover it close, and turn boiled, lean ham, and pound it to fine
it in eighit or ten minutes; a quarter of paste, with a quarter of a pound of the
an hour will cook it sufficiently: lay the lat. or some fresh butter ; season it to
meat in a dish, add a liule broth and your taste, with mace, allspice, pepper,
vinegar to the sauce, and when pretty and nutmeg (all in powder). Press it into
thick, pour it on the hare.
potting dishes, pour clarified butter over
HaM au Naturel.*_Take a fine large it, and keep it in a cool place.
ham, trim it in the following manner: Ham (Ragott of).-Cut some thin slices
take off the rind, and every particle of of ham, and having beaten them well,
yellow which may be on the fat, take off lay them at the bottom of a stewpan;
also, the end bone, cut the knuckle, and place a dish over them, and set the
soak the ham, and cook it as directed, saucepan on A stove till they begin to
(ham à la gelée). When sufficiently stick ; then put in a little flour, and keep
done,untie the napkin, take out the bone, the pan moving; moisten with a little
then tie it again, lay it in a deep dish veal gravy that has no salt in it, add
and let it cool; trim it, and do it over pepper and sweet herbs, and simmer over
with raspings; serve it on a napkin. a slack fire ; add veal and ham cullis to
Ham Omelel.* Take a slice of boiled thicken; set it before the fire, basting it
ham, mince it as small as possible, and well till it is a clear brown. In the
mix it with a dozen eggs beaten with a meanwbile, take the fat from the gravy,
little veal gravy; fry it (keeping it of thicken it with the yolk of an egg, add to
an equal thickness) in the usual man it half a dozen hard eggs chopped small,
ner.
and some pickled cucumbers cut very
Ham Pie.-Bone a fine ham, and trim thin; pour this sauce into a dish, place
it properly, taking care to cut off all the hain in it, and serve.
the yellow fat; soak it according to its Ham Rago it, with Sweet Sauce.*
age, and then braise it on slices of beef, Toss up a few slices of ham in a sauce-
a pound of bacon (beaten in a mortar), pan; make a sauce of red wine, white
the same quantity of lard and butter, pepper, a macaroon, cinnamon, and su-
plenty of sweet herbs, roots, and whole gar, all pounded ; put the ham to this,
pepper. When about three parts done, squeeze in the juice of an orange, and
take it out, and let it cool; then make a serve it up,
thick raised crust, put the bam into it, HAM Roasted with Madeira, * -Take
with all the braise, except the beef and a fine Westphalia or Bayonne hem, pare
herbs, a large glass of brandy; bake it and trim it of as round a form as possi-
for an hour, and serve it cold.
ble, take off the end bone, and remove
Ham Pie* Dress a fine ham as for the rind from the knuckle; then lay the
la gelée (see that article); make a farce ham on a gridiron over the fire, till you
as follows :-take a sous noix of veal, I can take it up with case; soak it, if neces-


HAM
( 281 )
HAR
-
sary, and put it in a pan, with slices of salt, nutmeg, and mignonette, two spoons.
carrots and onions, thyme, bay-leaf, and ful of reduced espagnole, and a little of
coriander ; pour a boitle of Madeira or the ham liquor; lay the spinach thus
Xeres upon it, cover it with a clean cloth, prepared on a large dish, drain the ham,
and close the pan as tight as possible, and slide it on the dish gently; put a
and let it remain twenty-four hours; then paper as usual round the knuckle, and
wrap the ham in very thick paper, fusten serve il.
it with paste, so that it may be com Hain Toast. Cut some crumb of
pletely enclosed, rie it on a spit, and put bread into thin slices; then take an equal
it to roast for three hours; then make number of thin slices of ham, beat them
a small hole in the paper, and pour in, well with a rolling pin, and then soak
by means of a funnel, the Madeira wine, hem in warm water for about two hours;
paste paper over the hole, and let it take them out, dry them well, and put
roast another bour. When done, take them into a saucepan with a little bacon,
off the paper carefully, so that none of a slice of veal, and half a glass of stock;
the gravy may escape, mix it with some let them boil for half an hour, and then
reduced'espagnole, glaze the bam, and add half a glass of veal blond. Fry your
serve it.
bread to a nice colour in some lard ; lay
Ham Roll.-Make a farce with some it on a dish, and on each piece lay a slice
ham fat, and sweet herbs, chopped very of the ham; pour the sauce over them.
fine; cut several thin slices of ready Take particular care to cut the ham as
boiled or roasted Westphalia ham; have nearly as possible the size and shape of
ready some French-roll dongh, take a the bread.
piece of it, Aatten it with your hand to Ham, Westphalia.* - Rub your ham
the size you want it, lay a slice of ham on well with four ounces of pounded salt.
it (so as to cover it), spread some farce petre, and let it lay: the next day boil a
over the ham, and on that a piece of quart of the strongest stale beer, with
dough fartened as before, then ham, bay sali, cominon salt, and brown sugar,
farce, and dongh again, and so on altero of each half a pound ; pour it, whilst hot,
nately, till the roll is as large as you on the ham, rubbing it all over tho-
wish it to be; then cover the whole with roughly. Rub it in the same manner
dough, bake it in a moderate oven. Do twice every day for a fortnight, turning
not cut it till coll,
it once a day. At the end of that tiine
Han Sauce.-When a ham is almost take out your ham, and hang it pretty
done with, pick all the meat that re- high in thie chimney, with a fire made of
mains, from the bore, leaving out any sawdust and horse lister (fresh every
rusty part; beat the meat and the bone day), for three days and as many nights:
to a masii, with a rolling-pin; put it into after which, hang them over a baker's
a saucepan, with three spoonsful of gravy; oven, or in any other dry place where
set it over a slow fire, and keep stirring there is the smoke from a wood fire. Be
it all the time, to prevent its sticking to sure you fill the hock-bone with salt.
the bottom. When it has been on some HARE.-This animal should be kept
time, put to it a small bundle of sweet five or six days, or even a week, before it is
herbs, some pepper, and hali a pint of dressed; the flesh then becomes dark and
veal gravy; civer icin, and let it slew soft; but when fresh killed, it is stiff and
over a gentle fire. When it has a good pale. Of an old hare the opening of the
flavour of the herbs, strain off the gravy: 1 lip is wider than that of a young hare;
A little of this is an improvement to all the latter may likewise be distinguished
gravies.
by the ears being tender and pliable, and
Han and Spinach.* – Take a ham the claws sinoth and sharp, whereas in
dressed as directed au naturel, put it on an old one, the former are dry and tough,
& sheet of paper, and place it in a sauce and the latter blunt.
pan sufficiently large for it to go in with HARE.-As soon as the cook receives a
ease, and simmer it for ti o hours wiib hare, she should take out the liver, &c.,
the following ingredients:-two carrots, wipe it well, put in a little pepper, and
two onions, garlic, bay-leaf, thyme and hang it up. When wanted for dressing,
parsley (all shred very small, and pre cut off the four legs at the first joint,
viously war med up in butter), a bottle of raise the skin of the back, and draw it
white wine, and a spoonful of consommé; over the hind legs; leave the tail whole,
when these are hali done, strain the lis then draw the skin over the back, and
quor over your ham, cover the saucepan, slip out the four legs; cut it from the
put fire on the lid, and let it rinimer as neck and head; skin the ears, and leave
above mentioned. When done, glaze it them on. Clean the vent. Cut the
several times lightly. Take some very sinews under the hind legs; bring them
green spitiach, tossed up in butter, with forward; run a skewer through one hind
BB3


HAR
( 282 )
HAR
leg, the body, and another hind leg; do the poaching, in which case it must be glazed
same with the fore legs ; lay the head and laid on a fumet of game.
rather back;, put a skewer in at the If you have not a call's udder to pound
mouth, through the back of the head and with it, fresh butter is a good substitute ;
between the shoulders; put in the stuf- | take care, however, to use double the
fing, and tie it round with a string, quantity of it.
passing it over the legs to keep them in HARE à la Bourgeoise.*_Skin, and cut
their places: the hare is then ready for a hare in pieces; lard them with large
roasting. See Roasted Hare.
lardons, rolled in parsley, scallions, gar.
HARE (to Boila).-Takefa marrow-bone, lic, (all shred fine), and salt; stew them,
with a good deal of beef on it, and a piece with balf a glass of brandy and two
of bacon, and a hare; put some salt and ounces of butter, over a slow fire: when
water, then boil them; when the hare is nearly done, and the sauce partly con-
nearly done, take it out; bruise some sumed, pour in the blood, (having pre-
pease, boil them in the broth; take out sprved it for that purpose); keep it on
the bone of beef, put in the hare, and boil the fire till this is quite hot, but not
again till the pense are done, then strain, boiling; then take out the hare, and lay
and put the purée aside ; lay the hare in the pieces on a dish so closely, that it
a dish, pour the purée over it, and may look like one ; let it stand till cold,
serve it.
and then ferve.
HARE d la Broche.*_Your hare being Hare Cake in Jelly. - Bone a hare,
properly prepared for dressing, set it on take all the sinews from the meat, and
a hot stove to make the meat rather firm, then pound it with an equal quantity of
before you lard it: when you remove it beel; add mushrooms, shalots, (garlic, if
from the stove, dip your hand in the you please), sweet herbs, pepper, salt,
blood, and pass it over the back and legs; nutmeg, pickled cucumbers, and bacon,
then lard it to the end of the legs, leave cut into dice, and two or three eggs
ing about an inch between the loin and mix all this together. Line a mould
the leg: then roast it (an hour is sntti- with thin slices of bacon, put in the bare,
cient), and serve it with the following &c.; cover it with bacon, and bake it in
sauce : mirce the liver very small whilst a moderate oven : when cold, turn it out,
raw, and give it a few turns in a little place it on a dish, and put over it a jelly
butter, with a few shalots, parsley, thyme, made as follows: take a pound and á
and bay leaf, a ten-spoonful of flour, one half of scrag of veal, a slice of ham, two
glass of white wine, and two of broth; or three cloves, sweet herbs, a carrot or
stir this sauce till it boils, add salt and two, shalots, two bay-leaves, an ounce of
pepper, then reduce it to nearly half; isinglass; stew these in some beef bruth
rub it lightly through a sieve into the till reduced to a jelly; add some lemon.
tureen.
juice; strain first through a sieve, and
Hare, Boudin of.* - To make this then through a jelly-bag: when cold,
dish the fillets only must be used-take pour it over the cake, and serve.
away all the nerves and sinews, and then Hare au Chevreuil.* – Take a Ane
pound the meas; rub it through a que hare, skin, and cut off the head and
nelle sieve; roll' it up, and set it aside. shoulders; beat it flat, and carefully cut
proceed in the same manner with a calf's the skin from the back and most pro
udder; soak the crumb of a small loaf in minent parts of the rump, which places
broth, and when soft, squeeze out all the lard with small pieces of fat bacon, pre-
moisture, and pound the bread, and rubviously soaked in vinegar and water,
it through a quenelle sieve. Then take with carrots, onions, parsley, bay-leal,
equal portions of these articles, and garlic, whole papper, and salt; let the
pound them together; then mix with hare lay in this for iwo days, then spit
ihem some dried sweet herbs in powder, it; baste it well while roasting. When
a little spice, salt and pepper. Then done, place it on a dish, and set it in the
according to the quantity of farce you oven wbile you glaze the larded parts:
have, put three or four yolks, and one reduce two spoonsful of tarragon vine-
white of egg, so as to make it easy to gar, and five or six spoonful of plain
work up: four the table, put the farce sauce; when it boils, mix in a little
on it, and roll it up into the boudin, and glaze, a piece of butter, and the juice of
poach it in boiling water, like the que, half a lemon; pour this sauce round the
nelles. Dip it in butter, bread it, and hare, and serve it.
about a quarter of an hour before serving, HÁRE en Civet.* - Make a rour, in
broil it over a moderate fire; pass a whicle put rather more butter than usual ;
salamander over to colour it; serve it when about three parts done, put in some
quite dry. It may also be served without pieces of streaked bacon, give them a few


HAR
( 283 )
HAR
turns, and then add the hare, cut in HARB (Fillets of), with Anchovics.-
pieces, and when they have been in a Cut the fillets from one or two hares, and
little while, pour on them a bottle of lard them with anchovies (soaked in
white or red wine, or a glass of vinegar, water and in slips for the purpose); sim-
some stock or water, a small quantity mer the fillets between two dishes for
only of salt, (as the bacon ought to give about half an hour, with butter, pepper,
it a little saltness), pepper, two bay and half a dozen shalots; when done,
leaves, parsley and scallions, and mush place them on a dish, but keep it hot!
rooms : take care that your meat floats Put to the shalots a little cullis, a table-
in the liquor ; set it over a large fire, spoonful of verjuice, and a piece of butter
that it may reduce quickly to three quar- rolled in four; keep this on the fire till
ters of its original quantity. Have ready tolerably thick ; pour this sauce over the
some small onions peeled, and lightly filiets, and serve them.
fried in a little butter ;, put them into HARE (Fillets of ), Larded.* - - When
the civet when rearly done. In about your hare is skinned, run your knife
twenty or five and twenty minutes take along the back-bone, from the wing to
it off, and keep it warm in hot ashes, till the ley, and remove the fillet, and lard it
it is wanted for table.
with bacon, and form it according t? your
HARE en Daube. Put a boned hare taste. Put some slices of bacon into a
into a braising pan, with salt, pepper, saucepan, also some slices of onions and
carrots, onions, a bunch of sweet herbs, carrots, a little thyme and bay-leaf; lay
equal quantities of broth and white wine, the fillets on this, add a little consommé,
the bones of the hare, half a kruckle of and stew them about three quarters of
veal, and thin slices of bacon, (having an hour; having covered them with but
lined the pan previously with the same), tered paper, close the stewpan, and put
braise it over a small fire for an hour and fire on the lid. When done, glaze them.
a hall; then take it out, , strain the serve them on cucumbers à la crême, a
liquor; reduce and serve it over the poivrude, or any thing else you choose.
hare. This dish may also be served cold, HARE (Fillets of) Marinés Sautés.*
with jelly.
Take off the fillets, trim and lard them
HARE à la St. Denis.* – Having as the fillets sautés; then put them into
skinned and otherwise prepared the a pan with salt, pepper, two bay-leaves,
bare, cut off the head ; season some thyme, parsley, whole 'scallions, and a
lardons to lard the loins and legs, and large glass of vinegar; leave the fillets in
lay it for two or three days in a pan, with this for a week. When wanted, take
salt, pepper, parsley, thyme, bay-leaf, them out, drain, and put them into the
scallions, and too onions, cut in slices. tossing-pan ; pourin a sufficient quantity
When ready for dressing, take the liver, of melted butter to znake the fillets float;
mince it with an equal quantity of bacon, set your pan over a brisk fire; turn them
add salt, pepper, and a little pounded when done on one side; as soon as they
spice; to this put twice as much quenelle are firm to the touch, take them out,
farce; inix them together with the yolks drain, and dish them on a poivrade.
of three eggs; stuff the body of the hare Hare (Fillets of) Sautés. *— Take ten
with it, and sew up the skin. Lay slices fillets of hare, cut them into slices, flatten
of bacon in a braising-pan,place the hare them with a knife, trim them to as round
on them, and cover with bacon; put a shape as you can, and as each piece is
round it 'some slices of veal, two carrots, done, put it into a tossing-pan; season
cut in slices, three onions, a bunch of them with salt, pepper, and nutmeg ;
parsley and scallions, thyme, bay-leaf, add a little nielted butter to it; put your
clores, a little salt, and a bottle of white pan over a fierce fire, moving it about to
wine; simmer these for two hours, or prevent the pieces from sticking; as soon
more, according to the age of the hare. as one side is done, turn and do the other;
When done, drain and glaze it, tben re then put them in a dish, take out the
duce the liquor to a jelly; add to it two butter, but not the gravy, from the pan,
ladlesful of espagnole ; if it should be too and to it put a glass of white wine and
highly seasoned, put to it about an ounce | four ladlesful of espagnole ; reduce them
of butter, and a little lemon juice; put this to hall, and then strain thein over the
sauce in a dish, and serve the hare on it. fillets. Take care to drain the fillets
Hare's Ears.-Take as many pair of from their gravy, that the sauce be not
ears as your dish will contain ; scald too clear; ii ought, properly, to adhere
them well, and braise them till tender; l to them.
add a glass of wine, and a slice or two of HAxe, to Fry a.-When the hare is
lemon; when done, take them out, dip skinned, Jay it on a gridiron till hot
them in a thick batter, and fry them. through; then quarter and fry it to a nice
Serve with any relishing sauce.
colour in lard ; soak some toasted bread


• HAR
HAR
( 285 )
put a quart of milk into the dripping, ence, place two cauls open on the table,
and baste the bare with it. When nearly lay a large slice of bacon on it, put in the
done, four the hare well, and baste with hare, &c., cover it with another large
butter to froth it. A small hare takes an slice of bacon, gather up the cauls, and
bour and a half, a large one two hours, form the mass as near as possible to the
to roast.
resemblance of a hare; tie it up and bake
Another way. When the hare is truss. it. When done, clear away the fat, and
ed and stuffed, cover it with thin slices serve it.
of bacon, tie them on, baste it with drip HARE, to Scare a.-Lard and stuff a
ping. Some persons prefer stale beer; hare, and put it into a saucepan, with
likewise add an anchovy, a glass of red two quarts of good gravy, one of port
wine, and another egg to the stuffing, wine, a lemon sliced, a bundle of sweet
Serve the hare with gravy and melted herbs, nutmeg, pepper, salt, and half a
butter.
dozen cloves; cover it close, and let it
HARE, Roasted.-Cut the skin from a stew over a slow fire till three parts done;
hare that has been well soaked; put it then take it out, place it in a dish; mix
on the spit and rub it well with Madeira, together, bread crumbs, sweet herbs,
pricking it in various places that it may shred small, grated lemon-peel, and
imbibe plenty of wine; cover it entirely nutmeg ; strew these over the bare.
with a paste, and roast it. When done, HARE Soup.-Having skinned and
take away the paste, rub it quickly over cleaned the hare, cut it in pieces and
with egg, sprinkle bread crumbs, and put them into a stewpan with the follow-
baste it gently with butter (still keeping ing ingredients:—Two onions, each with
it turning before the fire) until a crust is a couple of cloves in them, parsley, bay-
formed over it and it is of a nice brown leaf, thyme, basil, marjoram, a little mace,
colour; dish it over some espagnole with and two or three glasses of port wine;
Madeira wine boiled in it; two or three set the whole over the stove to simmer, in
cloves may be stuck into the knuckles if an hour's tiine, add as much boiling stock
you think proper.
as will cover the hare; then let it simmer
HARE, to Rnast in the Skin.-Clean again till done. Take out the meat,
the inside of the hare in the usual way; strain the liquor, and lay some crumb of
staff and roast it. When nearly done, bread in it. Take all the bones ont,
flay off the skin, strew bread-crumbs, pound the hare, rub it through a sieve,
cinnamon pounded, and four over it, add the broth to it, and season the whole
pretty thick, froth' it well. Make a to your taste.
sauce with claret, vinegar, ginger, cin Hare, Stewed.-Having skinned your
namor, barberries, and a little sugar; | hare, divide just below the ribs; cut the
pour it into a dish, lay the kare on it, fore part into pieces, and put them into
garnish with lemon and parsley, and a stewpan with a little mace, an onion
serve it.
stuck with cloves, pepper.corns, an an;
BARE en Salamis.Take a cold roast-chovy, and a bunch of sweet herbs; add
ed hare, chop it into small pieces; cut a sufficient water to cover them, and let
large onion into lice, and fry it of a them stew gently. In the meanwhile
good colour in butter, with a bay-leaf; make a good stuffing, which put into the
add about two spoonsful of flour, and other part; tie it up, lard and roast it;
when it is well mixed with the butter, Aour it well, and baste with either butter
put in a quart of gravy, set it on the fire, or small beer. When the stew is tender,
and keep stirring until it boile; then take out the meat, strain the liquor, add
put in the hare, set the saucepan by the to it a glass of red wine, a spoonful of
side of the fire to simmer, in an hour add ketchup, and a piece of butter rolled in
half a pint of port, and simmer it for four; stir it over the fire till pretty
another half hour. When done, squeeze thick ; then take up the hare, lay it in a
in the juice of a lemon, and a small quan dish, place the stewed pieces round, and
tity of cayenne, and serve it.
pour the sauce over. Have some good
Hare, au Sang.* -Skin and parboil a gravy in a sauce tureen.
bare; then take off the skin, cut off all HÁRICOT by way of Soup.-Cut a
the meat, and mince it very small; cut large neck of mutton into two pieces,
some pork leaf into dice, slice some put the scray into a stewpan with a quart
onions, mix these together, and toss of water, four large carrots, and turnips ;
them up over the fire ; when the leaf boil it gently over a slow fire till all ihe
begins to melt, pour on it a pint of pig's, goodness be out of the meat; then bruise
lamb's, or call's blood; put in the the vegetables into the soup to thicken
minced bare, set them on the fire, and it. Fry six onions (sliced) in butter,
when the whole is of a tolerable consisto and put the other part of the meat to the


HEA
( 286 )
HER,
1
1
1
soup, and stew till the latter is tender ; | the breast, and mince it with beef suet
season with pepper and salt, and serve sweet herbs, three articboke bottoms
it very hot in a tureen.
(boiled), some chesnuts roasted and
HARTSHORN Cream.-Boil a quar- blanched; marrow and skirrets boiled:
ter of a pound of hartshorn-shavings in these ingredients being minced very
three pints of water; when reduced to small, season them with pepper and salt,
half a pint, strain it through a jelly-bag; add the yolks of three eggs; mix the
put it to a pint of cream and a quarter of whole together, and put some of it in
å pound of powder-sllgar, and give them the place of the breast ; fasten the skin,
one boil together; then put it into cups prick the back, and put it into a stew
or glasses, and let them stand till cold, pan, with broth, marrow, artichoke, cut
when turn them out on a dish; stick in pieces, chesnuts, and some of the
some sliced blanched almonds on the top force-meat made into balls; when suffi-
of each. White wine and sugar is usually ciently done, take it out, serve it with
eaten with them.
fried bread, and the sauce ; garnish the
HARTSHORN Flummery.-Boil half a dish with slices of lemon, yolks of hard
pound of hartshorn-shuvings in three eggs, and chesnuts.
pints of water till reduced to one pint; HEDGEHOG, to make a.-Blanch
strain it into a basin and set it by till two pounds of sweet almonds, beat them
lukewarm; then put to it a pint of thick to a paste in a mortar, moistening occa-
cream (boiled and cold), a gill of white sionally with canary and orange flower
wine, two spoourſul of orange-flower water; beat the yolks of twelve, and the
water, and a sufficient quantity of pow whites of seven eggs with a pint of cream
der-sugar to sweeten it stir all these and some powder sugar; put this with
together till well mixed; dip your moulds the a!ırond paste and half a pound of
in warm water, put in the Aummery; fresh
butter into a saucepan, set it over
when cold, turn them on a dish with a stove and keep it constantly stirring
cream, white wine, and sugar, mixed till sufficiently firm to be moulded into
together and poured round them. Cut a the shape of a hedgehog : stick it full of
few almonds blanched into thin slips, blanched almonds, cut lengthwiee, into
lengthwise, and stick in the top of each. slips, and place it in a dish ; beat up the
HARTSHORN Jelly. * -Grate a pound of yolks of four egus, put them to a pint of
hartshorn, and put it into a saucepan cream (sweetened to the aste); stir them
with three quarts of water; set it on the over a slow fire till hot, then poor it
fire and boil it till reduced to hall; then round the hedgehog and let it stand :
strain it into an earthen pan. Clean the when cold, serve it.
saucepan well, and put into it the white A good calf's-foot jelly may be poured
of an erk and sinall quantity of water, round, instead of the cream, if pre-
and whisk it to a froth; put to the de- ferred.
coction of hartsborn, a pound of crushed HERBS, to dry.-Gather marjoram,
sugar; add these to the wbite of egg, set savory, thyme, basil, parsley, &c. on a
the saucepan on the fire and skim it well; dry day, in the proper sea on, before they
then add the juice of six lernons strained, are in flower ; divide them into small
and three pints of white wine; give the buncher, and bang them on a line in a
whole a ſew boils, then pass it two or room where there is a free current of
three times through a jelly. bag (in which air, but no sun : in about three weeks,
put a little cinnamon). When the jelly lay them in rows, in boxes, and keep
is perfectly, clear, pour it into your them in a dry place.
moulde. The jelly should be strained HERB Pudding.-Wash, scald, and
near the fire, or in a warm place, other shred small, spinach, beet, parsley, and
wise it will congeal, and consequently leeks, of each a handful; have ready
s
not strain properly.
quart of groats (previously soaked lu
HASH, cold.-Mince a nice white warm water for ball an hour); cut a
piece of veal, wash and core some ancho pound of hog'o lard and three onions
vies ; take some pickled oysters, pickled into dice, mince three sage leaves; mir
cucumbers, and a lemon; shred and mix all these ingredients, add a little sall;
them with the veal, and place it in a and tie them up close in a cloth : whilst
dish; lay round it slices of veal
, fillets briling, the string must be loosened to
of anchovies, pickled cucumbers sliced, allow it to swell.
whole pickled oysters, inushrooms and HERBS (Fine) Sauce of.*_Work up a
capers; lettuces Bhred small; pour in piece of butter in some four, melt it,
oil and vinegar, salt and pepper, and and then put to it the following herlos,
HEATHCOCK, to bake.--Open the gon, borage, wapden grese chervil, &c.;
skin of a heathcock, take the meat from buil' them altogether for about a quarter
1


HER
( 287 )
NER
of an hour ; add a glass of stock, and HERON Pie.-Break the breast bone,
serve it very hot.
and lay the bird in soak for an hour in
HERBS, Stewed.-Take some spinach, warm water and salt. Shred kome oniong
two bandsful of parsley, and one handful and sweet herbs very fine; make them
of scallions ; chop the two latter, and into balls, with a little butter, add pepper,
sprinkle them among the spinach; put salt, nutmeg and mace in powder; put
them into a stewpan, with a little salt some of these into the beron, Jard the
and a bit of butter; when it begins to breast, and lay bacon on the wings.
heat, whake the pan, keeping it closely Make a raised crust, in which place the
covered ; let it stand over a stove till bird, with the remainder of the balle
done.
round it; squeeze in some lemon-juice,
HERBS, Sneel. These cookery are cover the pie, and bake it ; when done,
parsley,chibbol,rocambole, winter savory, raise the top, pour in a little gravy, and
thyme, bay-leal, basil, mint, borage, let it stand till cold.
rosemary, cress, marigold, marjoram, Herox, to Roast.-When the heron is
&c. The relishing herbs or Ravigolte, picked, parboil it, lard the breast and
Are tarragon, garden-cress, chervil, back; roast it, basting with white wine
burnet, civet, and green mustard. and butter, beaten together: strew orer
HERBS en Papilloles.*_Grate half a it bread crumbs, mixed with sweet herbs,
pound of bacon, and put it, with six shred small. Beat up the yolks of eggs
spoonsful of oil, and a quarter of a pound with a little claret and vinegar, and some
of butter into a saucepan; add to it four chopped anchovies : when roasted, serve
dessert-spoonsful of mushrooms, shred itgarnished with rosemary-leaves, orange
small į give them a few turns over the and lemon sliced.
fire. When done, put in iwo dessert HERRINGS.-There are three sorts
spoonsful of shalots, give thrin a turn or of herrings, fresh, salted, and dried or
two, do the same with two spoonsful of red herrings. They are emptied and
parsley; then do the whole together; cleaned like any other fish; when fresh,
add salt, pepper, and spices ; when done, they are broiled, and served with melted
put berbs into a pan, to be used when buiter, white sauce, &c.
wanted. The herbs must all be shred The salted herring should be soaked
small before they are put into the sauce- in cold water before it is cooked ; this is
pan.
also broiled; sometimes, however, it is
HERB Pie.—Take a handful of spinach, cut in pieces, and eaten raw.
double the quantity of parsley, picked, The red herring is split down the back,
two lettuces, mustard and cress, and the the head and tail are cut off, and the fish
leal of borage and white beet; wasii, broiled like the others.
scald, and having drained and pressed They may also be dressed as follows:
out all the water, shred them very small; when they have lain in cold water a suffi-
mix them together, season them with cient time, soak them for two hours in
salt, pepper, and ritmeg; make a batter milk, then split them down the back ;
with a couple of eggs, a pint of cream, then bave rendy sonie melted butter, in
hall a pint of milk, and some flour, stir which has been mixed basil and bay-
it well and pour it on the berbe in a deep leaf, minced small, the yolks of two egg“,
dish ; cover the wliole with a crust, and pepper and nutmeg; rub the herrings
bake.
well with this, bread them; broil them
HERBS, Potage of.* _Take some sor. over a gentle fire, and serve with lemon-
rel, lettuce, leeks, and chervil, mince juice.
them very small, and do them up in a The best red herrings are full of roe,
liule fresh buiter. When well an alga- are firm and large, and have a yellow
mated and sufficiently done, moisten cart.
them with a proper quantity of stock or of the fresh herring the scales are
broth, and pour the whole on the bread, bright iſ good, the eyes are full, and the
prepared as usual, in the soup tureen. gills red, the fish alko sliould be stiff.
HERBS (Common) Potage of.* -Take HERRINGS, Boiled.-Scale, and other
two lettucer, a handful of sorrel, the wise prepare the herrings in the usual
Fame of chervil, and having washed them way; dry them well, and rub them over
well, bruise and put them into a sauce with a little salt and vinegar; skewer
pan, with remains in the pot after broth their tails in their mouths, lay them on
has been strained ; set them on the fire, a fish-plate, and put them into boiling
and when the herbs are tender, add water; in ten or twelve minutes lake
broth, and let them stew till sufficiently them out, drain them, lay them on the
done.' Then soak bread as usual, ay it, dish, the leads towards the middle;
covered with the lettuces, &c., in a serve them with melted butter and pai-
Lureen, and pour the soup over.
sley, and garnish with horse-radish.


HER
( 288 )
HIP
Herrings, to Pickle." -Let the fish be HERRINGS (Soft Roes of), en Caisses.
well cleaned and gutted, hut not opened ; Make a paper case to fit the dish you in.
take salt, pepper, mace, and nutmeg i tend to use, and spread butter over the
pound and mix these spices well; then bottom of it. Broil eight soft-roed-her.
rub a pan with an onion, strew some of rings; when done, take out the roes very
the spice over the bottom, and put in as carefully, and lay them in a case. Sprinkle
many fish as will lay flat on the bottom; pepper, salt, grated bread, and shred
then put a layer of sliced onion, then fish, parsley, over them; butter and bake
and so on alternately, till the pan be ihem in hot oven ; wlien done, pour a
filled; strew the pounded spice between maître d'hôtel into the case, and the
each layer; pour the best vinegar over, juice of a lemon : serve them very hot.
80 as to cover the whole; tie a brown HERRINGS, Stewed. - Clean and put
paper over the pan, and bake till the the herrings into a fish-kettle, with a
bones are soſt.
sufficient quantity of stock to cover them;
Sprats and mackarel are, likewise, add two or three cloves, a carrot, pepper
piekled in this way.
corns, an onion, a clove of garlic, a base
N.B. The heads and tails must be cut leal, parsley, and half a bottle of port
off.
wine. Stew the fish in this till done, then
HERRINGS, Pickled.'—There fish are take them out, keep them hot, strain,
usually broiled, and served with a purée and reduce the liquor with a little sauce
of vegetables, or butter sauce. They tournée; then pass it through a tammy
are, sometimes, however, used as a hors into another stewpan, stir in a little
d'æuvre, when they are cooked as follows: butter and lemon-juice, dish your her.
Take six pickled herrings, cut off the rings, and poor this sauce over them.
heads, ends of the tails, and fins; skin HERRINGS (Red).*-Take half a dozen
and soak them in equal quantities of milk red herrings, cut off the heads and tails,
and water; then drain and dish them split them along the back, and open
with slices of onions, and apples. They them; lay them on a dish and pour oil
are eaten with oil.
on them; broil them on both sides (two
HERRING Pie.-cale and clean the or three seconds are sufficient); take
herrings, cut off the beads, fins, and tails. them off, and serve them instantly
Lay a crust at the bottom of a dish ; strew HERRINGS (Red), à la Bruxelloise..
over it mace, pepper, and salt (all pound. Make a case with thick paper, butter it
ed); put in a little butter, lay in some of well, and lay in it eight or ten herringe,
the herrings, season them, then put a prepared as follows: cut off the heads
layer of apples and onions, sliced thin; and tails, take away the bones and skins,
then berrings again; add some water, and cut them lengthwise into two fillets;
and a little more butter; cover the pie, put between each fillet a piece of butter,
and bake it well.
mixed with sweet herbs, some mushe
HERRINGS, Potted.--Cut off the heade, rooms, parsley, scallions, shalots, garlic,
and lay the herrings close in an earthen- pepper, and olive oil; sprinkle them
pan ; strew a little salt between each pretty thickly with raspings, broil them
layer; put in cloves, mace, whole pepper, slowly over a gentle fire, so as not to
and a nutmeg, cut in pieces; fill up the burn the paper, in which they must be
pan with vinegar, water, and a little served, whilst very hot, with lemon-
white wine; cover the pan close, and juice squeezed over them.
bake the fish : when cold, pound it, and HERRINGS (Red), with Herbs. *-Take
put it by in pots in the usual way.-(See the best red herringe, skin and take off
Potted Beef:)
the heads and tails; cut them into fillets
HERRING- HOES ( fresh), en Caisses.*_ lengthwise, and soak them in milk for
Scald, and drain the roes of twenty or four hours, then drain and put them into
thirty fresh herrings; give them a few a epan with some butter, a little oil,
turns over the tire, with a little butter, parsley, and sweet herbs (shred small),
sweet herbs, mushrooms, salt and pep. salt, and pepper; let them simmer for
per, but do not let them take colour : half an hour, take off the fat, and serve
make a paper case, over the bottom of them hot: if the sauce be too thick, add a
which lay come farce, to the depth of half little orange-juice.
an inch; oil the case, and set it on a HERRINGS (Red), à l'Italienne. *-Soak
gridiron, over hot ashes : as soon as the the herrings to take out the salt; open
gratin is formed, put in the roes, strew and clean them well, four them inside
raspinge over them: do them in a Dutch- and outside, fry them in butter and oil,
oven before a moderate fire, a few mi- serve them laid on fried parsley.
nutes is sufficient, take off the fat, and HIPPOCRAS.*-Take oxe ounce of
serve the roes with espagnole, and lemon cinnamon, two drachms of gir.ger, two
juice.
penny-weights of cloves, nutmeg, and


HOG
( 289 )
HON
galangal a penny-weight of each. Pound meat, whilst hot ; season it with pepper
these together well, and infuse them in (black and white), nutmeg, and salt, if
a pint of red or white wine, and a pint of necessary; lay part of the skin at the
malmsey; to this, add a pound of the bottom of a potting, pan, press in the
best loai sugar. These proportions will meat, cover it with the remainder of the
make a quart of the liquor.
skin, put on a weight, and let it stand till
HIPPOCRAS (red). – Pour a gallon of quite cold. Then turn it out. Boil the
claret into an earthen pan, put to it a liquor it was dressed in with some vine-
blade of mace, some long pepper, four gar, skim it well, and when cold put the
grains of white pepper, a drachm of cin- head into it.
Damon, and a little coriander-seed (all Hog's Head like Bravon.-Wash a head
bruised separately); and two pounds of thorougbly, and boil it, till all the bones
powder sugar, and a dozen sweet almonds will come out; then let it cool. Put the
pounded.
inside of the cheeks together, with salt
HIPPOCRAS (white).-Take a gallon of beteen, and the ears round, lay them in
white wine, two ounces of cinnamon, two a cloth, and press them into a round pan,
pounds of sugar, a little mace (all in put a weight on, and let them remain two
powder), a few peppercorns, and a couple days : then boil a pint of malt, with salt
of lemons cut in quarters.' When these and water, and when cold put the head
have infused some time, strain it three or into this pickle.
four times through a jelly-bag. This Hog's Head, as Wild Boar.-Cut the
liquor may be flavoured with musk, or bcad close to the shoulder, bone the neck
ambergris, by tying a small quantity of part, cut off the chops, part of the flesta
either drug (beaten with a little sugar), of the nose, as far as the eyes, take the
in a piece of cloih, and putting it in the bone off, and lard the inside with bacon,
bay through which it is strained.
rolled in pepper, salt and spices; rub it
HOG'S Blood.-Cut an onion into all over with common salt, half an ounce
dice, and fry it in either butter or lard, of saltpetre; put it into a pan, with half
when done, pour in the blood, stir it a handful of juniper-berries, thyme, bay.
well, add boiled rice, or barley, and sea leaf, basil, cloves, half a handful of cori.
sun it very high with pepper and salt. ander, cover the pan, and leave it for a
Hog's Cheeks to Dry.--Having cut the week, then take out the head, tie it up,
snout and taken out the brains, split the dry it'; put it into a sancepan, with three
head, remove the upper bone, rub the pints of red wine and water, onions, car-
cheeks well with salt, and let it stand : rots, a bunch of sweet herbs, two cloves
the next day, rub away that, and add of garlic, half a nutmeg grated, thyme,
fresh salt; the following day, cover the bay-leaf, six cloves, and two pounds of
head with half an ounce of saltpetre, two lard; taste the braise before it is quite
ounces of bay, and a little common salt, done; add salt if necessary: it is suffici.
and a quarter of a pound of coarse sugar, ently cooked when it gives way to the
turn it frequently. When it has lair is touch: let it cool in the brajse, and serve
ten days, take it out, and smoke it like it cold, garnished with bay-leaves, ac-
bacon.
cording to fancy.
Hog's Ears Forced.-Parboil two or Hog's Puduings. (See Black Pud.
three pair of hoy's ears: then take an dings.
anchovy, some sage, parsley, and hali a HONEY to clarify-(M. Fouque's
pound of suet (all chopped saall), bread Method.)* -Take six pounds of honey, a
crumbs, and pepper; bind there together pound and three quarters of water, two
with the yolk of an egg ; stuff the ears ounces and a quarter of pounded chalk,
with this, iry them in batter to a nice tive ounces of oval, (pulverized, wa-hed,
colour, pour away all the fat, and put and well dried), the whites of three eggs
them into a stew pan with hali a pint of beaten in three ounces of water, for each
rich gravy, a glass of madeira, three pound of honey.
spoonsful of mustard, a piece of butter, Put the honey, water, chalk, and eggs,
rolled in four, an onion, and a little pep into a copper vessel, capable of holding
per, cover the pan close, and stew gently about one-third more than the above
for hali an bour, shaking them occasion quantities; let them boil for two minutes,
ally; when done, take out the onion, lay throw in the coal, mixing it with a spoon,
the ears in a dish, and pour the sauce and continue the boiling two minutes
over them.
longer; then take the saucepan from the
Hog's Head (excellent Meat of).--Put fire, and let it stand nearly a quarter of
a head into some tongue pickle, and when an hour, that the liquor may cool; then
it has lain sufficiently long, take it out take a new sieve (which must be well
and boil it till the bones will come out washrd, or it will impart a disagreeable
with ease; then skin, bone, and chop the taste), pass the honey through it, taking
20


HOT
( 290 )
ICE
care to filter the first drops twice, as they onions, the three former cut in pieces;
generally carry with them some portion stew these separately till tender, and
of the coal.
strain off their essences to the above
The sy: up which still adheres to the liquor; clear it with whites of eggs; strain
coal, and other materials, may be separat- it, put in the vegetables; boil the whole
ed as follows : pour boiling water on gently for ten minutes, and then pour it
them until they no longer retain any over the meat.
sweetness; then put these different Hotch-POTCH.—Take some young car.
waters together, set them over a large rots, cut them into round pieces, all the
fire to evaporate, till the syrup only re- same length ; boil them in a little stock,
mains. This syrup contracts the flavour with a small quantity of sugar; when
of barley sugar, and must not be added sufficiently done, reduce the sauce; put
to the clarified honey.
some good espagnole to them, season it
HOPS * -The early shoots of hops are well, take off the fat, and serve.
sometimes used in the spring, as substi HOTCH-POTCH Soup. — Blanch some
tutes for asparagus; they are dressed in carrots, turnips, and celery, cut in pieces
the same manner, and served with a of an equal length; put them into some
white sauc?, or with oil.
clear brown stock, and boil them for
HORSERADISH Sauce Cold.-Chop about an hour; in the meanwhile, stew a
up some parsley, chibbol, shalots, a clove few mutton chops, and just before it is
of garlic, capers, and anchovies, to these served, put them into the soup; cut some
add a spoonful of horseradish scraped crusts of bread into thin slices, trim,
very fine, a spoonful of oil, vinegar, pep- and soak them separately in some broth,
per and salt.
lay them carefully in a tureen, and pour
HORSERADISH Sauce Hot.-Slice two the soup with the meat and vegetables
onions, and fry them in oil, and when on them; do this gently, so that the
they begin to colour, put them into a bread be not broken.
saucepan, with a glass of white wine, the
same of broth, two slices of lemon, peel-
ed, two cloves of garlic, a bay-leaf,
J.
thyme, basil, and two cloves; boil these
a quarter of an hour, and then strain it; ICE.. Sorbetières or moulds for
add capers, and an anchovy chopped, cream or fruit.ices, are made of two sorts
pepper, salt, and a spoonful of horse- of materials, block-tin and pewter; of
radish, boiled to a pulp; warm the whole these, the latter is the best, the substance
without boiling.
to he iced congealing more gradually in
HOTCH-POTCH.-Take some old it than in the former; an object inuch
pease, and stew them with some onions to be desired, as when the ice is formed
in a little water, with a beef or ham too quickly, it is very apt to be rough,
bone : in the meanwhile fry some mutton and full of lumps like hail, especially if it
chops, well seasoned, to a nice colour ; be not well worked with the spatula;
and about an hour before serving put the other utensils necessary, for this
them into a stewpan, pour the pease, &c. operation, are, a deep pail, with a cork
over, add a little butter rolled in flour, at the bottom, and a wooden spatula
and stew them. Serve all together in a about nine inches long; being so far pro-
soup dish, knuckle of yeal, and scrag ol vided, fill the pail with pounded ice, over
mutton, stewed with the pease, onions, which spread four handsful of salt; then
and lettuces; without frying is likewise having filled the sorbetière, or mould,
an excellent way of making this dish. with cream, &c.; put on the cover, and
Hotch-POTCH.-Cut four ox tails into immerse it in the centre of the ice-pail;
pieces at the joints, take a pound of taking care the ice touches the mould in
gravy beef, and the same of pickled pork, all parts; throw in two more bandsful of
cut each in hall, and put these articles salt, and leave it a quarter of an hour;
into a saucepan, cover them with water, then take the cover from the mould, and
and when it boils, skim it well; add hall with the spatula stir the contents up to
a savoy, two ounces of mushrooms, some gether, so that those parts which touch
turgips, carrots, onions, leeks, celery, a the sides of the mould, and consequently
bay leaf, whole pepper, allspice, and a congeal first, may be mixed with the
little mace; when nearly done, put in liquid in the middle; work this about four
two quarts of veal stock; as soon as the seven or eight minutes; cover the mould.
meat is tender, take it out, and put it take the pail by the enrs, and shake it
into a deep dish, but keep it hot; strain round and round for a quarter of an
the liquor, take off all the fat, season it hour; open the mould a second time,
with cayenne, salt and lemon juice; have and stir as before; continue these oper:
ready some carrots, turnips, celery, andations alternately, until the cream, or


ICE
( 291 )
IND
whatever it may be, is entirely congealed, 1 lemon or orange, to give it the colour and
and perfectly smooth, and free from lumps. Aavour, then squeeze the juice of either
Take care to let out the water, which oa its respective peel; add water and
will collect at the bottom of the pail, by sugar to make a fine sherbet, and strain
means of the cock, and press the ice it before it is put into the ice-pot. If
close to the sorbetière with the spatula. urange, the greater proportion should be
When the cream is iced, take it from of the China juice, and only a little Seville
the pail, dip the mould in warm water, used, and a sinall bit of the peel grated
but not to let it remain an instant ; dry by the sugar.
it quickly, turn it out, and serve it as IMPERIAL.Put two ounces of cream of
soon as possible.
tartar, and the juice and peel of two
All
sorts of ices are finished in this lemons, into a stone jar, pour on them
maoner; the preparation of the articles seven quarts of boiling water, stir, and
of which they are composed, constitutes cover close. When cold, sweeten it with
the only difference between them. loaf sugar, strain it, bottle and cork it
Ice for Iceing (how to prepare).-Take tight. Add in bottliny, half a pint to the
a few pounds of ice, break it almost to whole quantity.
powder, and throw in among it a large INDJÁ Pickle.*-Take one pound of
handful and a half of salt ; you must pre- ginger, put it into a pan with salt and
pare in the coolest part of the house, that water, and let it lay ali night, then scrape
as little as the warın air as possible may | it, and cut it into thin slices ; put it into
coine. The ice and salt being in a buc a pan with half a pound of bay calt, and
ket, put your cream into an ice-pot, and let it lay till all the following ingredients
cover it; immerse it in the ice, and draw are prepared; a pound of garlic peeled,
that round the pot, so that it 'may touch and laid in salt for tbree days, then take
every part. In a few minutes put a spa- it out, wash it, then let it lay in salt for
tula or spoon in, and stir it well, remov. another three days, then take it out and
ing the parts that ice round the edges to let it lay in the sun for another, till half
the centre. ![ the ice-cream or water, be dry; an ounce of long pepper, an ounce
in a form, shut the bottom close, and of capsicum, salted and laid in the sun
move the whole in the ice, as you cannot for three days, a pint of black mustard-
use a spoon to that without danger of seed bruised, half an ounce of turmeric,
waste. There should be holes in the beat very small; put all these ingredi-
bucket, to let the ice off as it thaws. ents together in a jar, then put in as
ICEING for Cakes.- For a large cake, much vinegar, as, when the cabbage, or
beat and siſt eight ounces of fine sugar, whatever you intend to pickle, is put into
put it into a mortar, with four spoons'ul it, the vinegar will rise to the top of the
of rose water, and the whites of two eggs, jar. Then take cabbage, cauliflower, or
beaten and strained, whisk it well, and whatever you chrose to pickle, and cut
when the cake is almost cold, dip a tex- them into small pieces, throw a good
ther in the iceing, and cover the cake handful of salt over them, and set them
well; set it in the oven to harden, but do in the sun (when it is very hot) for three
not let it remain long enough to discolour. days, drain the water from them every
Keep the cake in a dry place.
day, and fresh salt them again, turning
Ice a very large Cake. - Beat the the leaves till they are dry, then put
whites of twenty fresh eggs; then, by them into the pickle, being parțicular
degrees, beat a pound of double-refined that they are completely covered with
sugar, siſted through a lawn sieve; mix the vinegar; tie it up close, let it stand a
these well in a deep earthen pan; add fortnight, fill it again with more vinegar,
orange flower water, and a piece of fresh carefully watch it from time to time, to
lemon-peel; do not use more of the fill it up with vinegar, as it will waste
orange-flower water than is just sufficient very fast.
to flavour it. Whisk it for three hours till INDIA Pickle.*-One gallon of vinegar,
the mixture is thick and white; Chen, one pound of garlic, a quarter of a pound
with a thin broad bit of looard, spread it of long pepper split, half a pound of flour
all over the top and sides, and set it in a of mustard, one pound of ginger ecraped,
cool oven, and an hour will harden it. and split, and two ounces of turmeric.
ICEING for Tarts.-Beat the yolk of an | When you have prepared the spice, and
egg and some melted butter well toge, put it into the jar, pour the vinegar boil.
ther; wash the tarts with a feather, and ing hot over it, and stir it every day for
siſt sugar over as you put thein into the a week. Then put in your cabbage, cauli-
oven; or beat white oregs, wash the paste, Aower, or whatever you intend to pickle.
and sift white sugar.
IRISH Stew-Take the best end of a
Ice Water.-Rub some fine sugar on neck of mutton, take off the under bone,
2 C2


ITA
( 292 )
JAC
and cut it into chops; season them with | put it into another vessel, and keep it hot
pepper, salt, a little mushroom.powder, in the bain marie.
and beaten mace. Put them into a stew Italienne, with Truffles.-Chop Rome
pan, add a large onion sliced, some par. nice black truffles, sweat them in a little
sley and thyme tied in a bunch, and a consommé, and mix them with the brown
pint of veal broth. Simmer the chops Italian sauce. If you happen to have no
till three parts done, then add some Italienne ready, stew them for half an
whole potatoes peeled, and let them stew hour in an espagnole only. Keep this
till done. Serve it up in a deep dish. sauce thin and bigbly seasoned.
The parsley and thyme must be taken
out when the stew is to be served up.
IsInGlass to Clarify.--Take about two
J
ounces of the best and clearest sort of
isinglass for a quart mould of jelly, put it JACK or Pike (to choose). --If the fish
into a stewpan, with just sufficient quan- is fresh, the gills will be red, the fish
tity of cold water to completely cover it; stiff, and the eyes bright : the best sort
set it by the stove, with a spoon in it, to are caught in rivers, the worst are caught
stir it at times, and skim it when any in ponds; it is an extremely dry fish,
scun rises ; let it boil very gently, and and very much improved by stufting and
well reduce, only be careful not to re sauce. They are not thought much of
duce it too much, as it will burn, and, of in England, but are much esteemed in
course, get a bad taste, and spoil your inland countries.
jelly; when you think it is sufficiently Jack or Pike.* -- If you wish to serve
reduced, and looks clear, pass it through it as a principal dish, do not scale it, but
a sieve into a bazon, ready for use. take off the gills, draw it, and boil in
ISINGLASB, to Clarify.* -Take an ounce court-bouillon. If as a side dish, it is
and quarter of the best isinglars, cut it dressed many ways; as for instance, cut
into small pieces, and wasla them several it in pieces, leaving the scales on, and
times in warm water. Put the iringlass cook it in court-bouillon; when done,
into a preserving pan, with five glasses of and you pre ready to serve, take off the
filtered water, set it on the fire, and, as scales, and dish it for table, pouring over
soon as it boils, place it at the side of the it any white sauce you think proper, to
stove, so as to keep up the boiling; take which it is usual to add capers. It may
off the scum directly it rises; and when also be fricasseed like chickens; in this
the whole is reduced to three qnarters, case, cut it into pieces, and put it in a
strain it through a cloth into a basin for stewpan, with a slice of butter, a bunch
of sweet berbs, and some mushrooms;
Some add, in clarifying, iringlass, turn it a few times over the fire, and then
lemon-peel, to remove its disagreeable shake in a little four; moisten with good
taste; but as good isinglass ought to stock and white wine, and stew it over a
have no flavour, and as the lemon-peel brisk fire; when done, and agreeably
is certain to give a yellow tinge to that, seasoned, put in the yolks of three egns,
it is much better left out.
beat up in cream. It may also be dressed
IsinGlass Flummery.—Put six ounces en matelote; or it may be fried, being
of isinglass into a quart of new milk, first steeped iu a marinade.
sweelen it, set it over the fire, and keep JACK or Pike (Small), à l'Allemande.
it stirring one way all the time, ţill it is - Draw them, and cut them into pieces,
jellied; pour it into basins, and when and put them in a saucepan, with some
cold turn it out ; you may put in orange slices of onion, whole parsley, two bay.
flower water if you like.
leaves, some leeks, whole, two cloves,
IsInGLASS Jelly.-- Take an ounce of salt, coarse pepper, and a bottle of white
isinglass, a quarter of an ounce of cloves, wine. Having simmered half an hour,
and a quart of water; boil it till reduced take them off the fire, scale them, cut off
to a pint, then strain it over some sugar. the fins, and put the slices into a sauce-
ITALIENNE.*--Put into a saucepan a pan. Then strain rome court-bouillon
spoonful of shred parsley, balí a spoonful through a silken sieve, pour it over the
of shalots, the same of mushrooms (both fish, and keep them bot. When you
minced small), half a bottle of white wine, wish to serve, drain the slices of fish, and
and an ounce of butter; boil these till no arrange them on the dish. Put a good
moisture remains, then put in two ladles- piece of butter into a saucepan, with a
ful of velvute, and one of consome, set full spoonful of flour, some grated nut.
it to boil, taking care to skim otl all the meg, coarse pepper, and hali a glass of
fat; when you find it about the consis-court-bouillon ; turn this sauce over the
tence of clear broth, take it from the fire, fire till it boils; then add the yolks of
use.


JAC
( 293 )
JAC
two eggs to thicken, stirring it well, but lay them on paper, bread crumb them,
without letting it boil; lastly, strain, and and with a fork take them up, anu dip
pour it orer the fish.
them into clarified butter, then in bread
JACK or Pike à l'Arlequine.* -Take crumbs again; broil them over a mo-
a large jack, clean and scale it, take out derate fire of 'clear wood ashes, a good
the entrails by the gills; raise the skin colour on both sides; place them en
from one side, being careful not to injure couronne (in form of a crown) round the
the fish; lard a fourth part of it with dish; squeeze the juice of nearly half a
anchovies, another quarter with gher lemon into four table-spoonsful of butter
kins, a third with carrots, and a fourth sauce, mix this
well up with a bit of
with truffles. Stu& it with a fish farce, glaze; when very hot, pour it into the
put it into a fish kettle; moisten it with centre of the fish.
a braise ; do not, however, let the larded JACK or Pike à la Chambord.*-Take
parts soak in it; set it on the fire, bast- off the scales, and clean a good size jack;
ing frequently with its own liquor; keep remove the skin, and lard the fish, and
fire on the top as well as under it. When put it into a fish-kettle with a marinade ;
done, serve it over a sauce hachée. when it boils, take it out, and place it
Jack or Pike Baked.--Scale it, and in the oven, basting it occasiooally. As
open as near the throat as you can, then soon as it is sufficiently done, take it
stuff it with the following stuffing: some from the oven, let it drain, and then serve
grated bread crumbs, herbs, anchovies, it: place round it quenelles, veal sweet-
oysters, suet, salt, pepper, mace, half a breads larded, cray-fish, artichoke bot-
pint of cream, the yolks of four eggs; toms, croutons, and a garniture à la
inix all over the fire till it thickens, then Chambord : to these may be added
put it into the fish, and sew it up; rub it pigeons à la Gautier, eels' larded with
all over with butter, and bake it. Serve iruffes, &c.
with a sauceof gravy, butter, and anchovy. JACK or Pike au Court-bouillon.*.
In helping a pike, the back and belly clean the fish without opening it, tie up
should be slit up, and each slice gently the head, put it in the fish-kettle; pour
drawn downwards; by this means there the courl-bouillon over, and simmer it
will be fewer bones given.
for an hour, or longer if the fish be large.
JACK or Pike Boiled. Take a large if it is served as a rót, let it cool, then
jack, clean it, take out the gills; make lay a napkin in a dish, place the fish on
a stuffing with crumbs of bread, grated it, garnished with parsley.
fine, some sweet herbs, chopped small, JACK or Pike au Dauphin.* -Empty
some grated lemon-peel, nutmeg, pep: and scale a large jack ; eoak it in oil,
per, salt, some oysters, chopped small, with sweet herbs, salt and spices : pass
a bit of butter ; mix all these ingredients a skewer through its eyes and the middle
together with the yolks of two eggs ; put of the body, giving it the form of a dol-
it into the fish, and rew it up; turn the phin; bake it, basting with the mari-
tail into the mouth, and boil it in pump- nade, and serve it with capers or anchovy.
water, with some vinegar and salt in it; sauce.
when it boils put in the fish: if the fish Jack or Pike Fricassée (White). -
is large, it will take about three quarters Thoroughly wash the pike, then cut it
of an hour to boil. Serve with oyster into large pieces, and put them into a
sauce poured over the fish, and some stewpan, with butter, some mushrooms,
also in a bont.
a dozen of small onions, half boiled, come
JACK or Pike, Bride's Fashion.-Cut parsley, green shalots, two cloves, thyme,
a pike into several pieces, boning and a bay-leaf; soak these together some
flattening them as much as possible; roll time, then add a pint of white wine and
a goud farce round them: tie them in broth, salt and whole pepper; boil on a
bits of cloth, and braise them in white quick' fire, reduce the sauce; take out
wine and broth, with a bit of butter, bits the parsley, shalots, cloves, thyme, and
of roots, a bundle of herbs, pepper and bay leal, and thicken with cream, egg,
salt: when done, strip each hit, and serve and a little nutmeg, and a squeeze of
with what sauce you think proper; a lemon, provided the wine does not make
relishing sharp sauce is generally con- it sufficiently tart.
sidered the best.
Jack or Pike with Gravy.*-Lard a
Jack or Pike Broiled as Cutlets.-The jack with bacon; line a stew pan with
fillets of pike being taken off with a sharp slices of veal and bacon ; lay your jack
kniſe, cut cach fillet in a sloping manner on them, cover it with the same, and let
into four or five pieces, at the same time it stand over a slow fire for half an hour,
taking off the skin; toss them up in an then pour over it a bottle of white wine,
ege, beaten up with pepper and salt; and a pint of good stock or consommé ;
2 C3


JEL
( 295 )
JEL
porated, pour it into a mould, and finish lightly all over with oil, and then cut the
with ice as jelly printannière.
white cream jelly with a knife in the first
JELLY (Fruit).* -Clarify half a pound place, and next with small tin cutters.
of sugar, but the instant before it is quite Decorate the mould without putting it
clear, putin a small quantity of cochineal; on ice, for the damp, would prevent ihe
then strain, and mix with it an ounce of decoration from sticking on. Decorate
clarified jsinglase, and the juice of two the bottom first, then the sides; then
lemons; add to this the fruit of which only put the mould over ice. Next pour
your jelly is to be composed; stir them a little orange jelly lightly, not to injure
together lightly, pour the jelly into a the decoration, and let it get thick.
mould quickly, and put the mould on ice. When the orange jelly is frozen, thrust
Observe that the sugar and isinglass the mould deeper into the ice, then put
should be no more than lukewarm when a little more jelly to the height of the
mixed together. These jellies may be lower decoration on the sides ; let the
made of any kind of fruit, or the grated preparation be made firm again; mind
rinds of lemon, orange, or cedrats. the jelly is never to come higher than
JELLY, Gloucester. -Take an ounce of the fowerets, till the bottom has been
rice, the same of sago, pearl-barley, first made firm; then gradually ascend
hartshorn-shavings, and eringo root; the top. Cover and surround the mould
simmer with three pints of water, till with ice. When you wish to serve, dip
reduced to one pint, strain it. When a towel into some hot water, and rub the
cold it will be a jelly; when you use it, mould all round Be careful that none
serve dissolved in wine, milk, or broth of the jelly sticks to the sides before you
JELLY, Italian.-Make a wine or call's touch the bottom of the mould. Then
foot jelly, with which halffill your mould; rub the bottom with the hot towel, and
when thoroughly set, take some Italian turn the jelly neatly into a dish. Were
cream that has been turned out of a plain not all these precautions attended to,
mould, cut this into slices, and after the two colours would melt and mix
wards cut it with a middling-sized plain together. This jelly looks beautiful when
round cutter; these pieces of cream lay it is well made.
in a circle round your jelly; when all are This jelly can only be well made in
arranged, very gently put in jelly enough winter time; for during the summer
to cover them; when that is set, fill up season it would melt, except made hard ;
your mould, and when wanted, turn it then it would not be so good. But if you
out the same as any otherjelly.
should be particularly desirous of making
JELLY, Ivory Dust.*-Boil one pound it during the summer season, you must
of ivory-dust in five pints of water till work it in a very cold place.
reduced to a quart, strain it, and add to Jelly Printánnière. *-Clariſy three
it one quart more water to the dust, quarters of a pound of sugar, and an
boiled till reduced to a pint, then strain ounce of isinglass, as directed for each ;
it; when strained, squeeze in some and having prepared your fruits or
orange and lemon juice, and sweeten ac- fowers according to the recipes, (see
cording to taste.
the various articles), mix thein with the
Jelly, to Keep. Take a leg of beef, sugar when no more than lukewarm;
and two shins, cut in pieces, a knuckle strain the mixture through a silk sieve,
of veal; chop it all to pieces; one or two add the isinglass, stir lightly with a
old cocks or hens, skinned, and two call's silver spoon, and put it into a mould; take
feet ; put all these into' ten quarts of about ten pounds of ice, break it up, put
water, and boil them down to a strong it into a tub
or pail, in which immerse
jelly, skin it well; add some sall, and the mould for three hours: then take
run it through a jelly-bag till it is clear. out the mould, dip it in hot water as
JELLY, Mosaic. ---Boil half a pint of quick as possible, and then turn the jelly
cream: when it boils, infuse the peel, into a dish for table.
either of an orange or a lemon, accord JELLY Ribband. - Boil four call's feet
ing as you wish to decorate the jelly with without the great bones, in ten quarts of
either. When the cream has imbibed water, three ounces of hartshorn, tbree
the flavour of the fruit, sweeten it with a ounces of isinglass, a nutmeg quartered,
little sugar. Beat up with the cream and four blades of mace; boil till it is
the yolks of four eggs, lay it on the fire reduced to two quarts ; strain it through
to thicken, and then put in some isin a flannel bag, and when it has stood
glass that has been previously melted. twenty-four hours, scrape off all the fat
Strain the whole through a hair sieve, very clean, slice the jelly, add the whites
and put it, well covered, on some ice, of six eggs beaten to a froth, and boil the
that it may get quite firm. Take the whole up, and strain it through a flannel
mould which you intend to use, brush it I bag. Then pour it into small high


JEL
( 296 )
JON
glasses, and run each colour as thick AS | stock, and make it warm; strain it
a finger, each colour being thoroughly through a sieve into a stew pan, and season
cold before another is poured on, which it to the palate with salt, lemon-pickle,
must be only lukewarm, or they will mix Cayenne pepper, and tarragon or plain
together. Red may be inade with
cochi- vinegar; add enough of dissolved isin-
neal, green with spinach, yellow with saf glass to make it of a proper stiffness,
fron, blue with syrup of violets, and white whisk in plenty of whites or eggs, a small
with thick cream: the plain jelly itself quantity of the yolks and shells, and just
may be used as a colour.
colour it; set it over the fire, and let it
Jelly Rubanée.*-Prepare nine yolks boil, then simmer it for a quarter of an
of eggs as directed for jelly of fromage hour, and run it through a jelly bag
bavarois, but without the orange-flower; several times, till bright and fine.
when strained, add an ounce and half of Jelly Whipped.* _Make a jelly Prin-
clarified isinglass, and divide your pre- tannière, and pour about a quarter of it
paration into four parts, in one of which into a mould, and ice it, as therein di.
put an infusion of chocolate; to the rected; then take the mould, and place a
second, add an infusion of orange-flow- basin in its stead, in which put the re-
ers; to the third some spinach.juice and mainder of the jelly, and whip it with a
bitter macaroons crushed; and put to the whisk, as you would eggs, over the jelly;
fourth some blancmange. Place your until the globules are no bigger than pins'
mould in ice, as much of each of these heads; pour it into the mould, and re-
portions alternately as will occupy an place it on the ice for three quarters of an
inch in depth; taking care that every hour, after which turn it out as usual,
layer is set before you pour on another. JESSAMINE to Candy. * – Boil a
Jelly, Russian.* -Clarify three quar- pound of clarified sugar to fort perlé, and
ters of a pound of sugar, and two ounces when about half cold throw in two hands.
of ininglass, put them together into an ſul of jessamine flowers, and place thein
earthen pan, which place on ice; aid to on hot ashes for two hours, that the
it the juice of two lemons, and four small Aowers may dry well; then drain them
glasses of kirschwasers; then take a whisk on a sieve from the sugar, and have
and beat it up over the ice till it becomes ready some more, sifted, in which put the
as white as beaten egy; the moment it jessamine, rubbing them well with your
gets firm, put it into a mnould, and finish hands ; place them again on a sieve, and
che jelly in the usual way.
set them in a stove till next day; after
JELLY, Savoury, to put over Cold Pies. which siſt the flowers; take three pourds
- It should be mydc either of a small of clarified sugar, boil it to souflé, have
bare knuckle of leg, or shoulder, of veal, a proper mould ready, pour the sugar
or a piece of scrag of mutton; or, if the into it, and put the lowers on it, push
pie is made of fowl, or rabbits, the car- them down lightly with a fork, that they
casses, necks, or heads, added w any piece may be completely covered with the su-
of meat, will be sufficient, observing to gar; place the mould in a moderate
give consistence by cowheel or shanks of stove or oven for five days, then drain
mutton. Prit the meat, with a slice of off the syrup; lay a sheet of paper on the
ham, or bacon, a bundle of different table, and turn the candy quickly out of
herbs, two blades of mace, an onion, or the mould.
two, a snall bit of lemon-peel, and a tea JOHN DOREY Boiled.-Set it over
spoonful of Jamaica pepper bruised, and the fire in cold spring-water; treat it
the same quantity of whole pepper, and exactly the same as turbot, and serve it
three pints of water, into a stewpan that with lobster sauce in a boat.
shuts very close. When it boils, skim it John Dorey à la Crême.-Rub your
well, and let it simmer slowly till quite fish over with lemon, cover it with paper:
strong; then strain it, and when cold, and put it into a kettle, with ball milk
take of all the fat you possibly can with and half water, a bit of butter, salt, and
a spoon; and then, to remove every parti- a lemon squeezed in, set it on the fire,
cle of grease, lay a clean piece of cap or and let it simmer gently till done ; take
blotting paper on it. If, when it is cold, it up, and drain it from the liquor, lay it
it is not clear, boil it a few minutes with on a disli, and pour a good cream eauce
the whites of two eggs (but do not add all over it. It will be much improved by
the sediment), and pour it through a nice mushrooms.
sieve, with a napkin in it, which should JONQUILS, Candy of.* - These
be previously dipped in hot water, to pre. Howers are candied precisely in the same
vent waste.
way as the jersamine.
JELLY Savoury.-Take all the scum off Jonquils Whole. -Take some double
from the cold liquor that either poultry jonquils, cut the stalks about a quarter
or meat has been braised in, or some real of an inch from the flowers, give them


JUN
( 297 )
KER
one boil in some sugar, (liquid); then re- der, cinnamon, and cloves, of each
move them from the fire, and let them eighteen grains; bruise all these ingre-
stand a quarter of an hour ; drain them dients, and infuse them, for a month, in
well, and put them into some sifted su- three pints of brandy; then strain it,
gar, working them about, and taking care add three quarters of a pound of sugar
that all the leaves may imbibe an equal dissolved in half a pint of water, stir them
quantity of sugar, and the form of the together, pass
the whole through a jellya
flower preserved, which may be done by bag, and bottle it; keep it well corked. .
shaking each, and blowing away the su JUNIPER, (Ratafia of). - Take three
perfluous sugar; lay white paper on a pints of ratatia, put a quart of brandy
sieve, and arrange the flowers on it one into a jar, with a handful of juniper ber-
by one, dry them in a stove ; keep them ries, and one pound and a half of sugar,
in boxes in a dry place.
boiled in a quart of water, and well
These flowers may also be candied as skimmed; stop the jar up close, and set
above ; in which case, the moulds should it for about five weeks in a warm place;
have a sort of grating at the top for the then strain it through a filtering cloth,
fowers: place a weight on to keep them and, when it is quite clear, put it into
immersed in the sugar.
bottles, taking care to cork them well.
JULIENNE.*-This soup is composed The ratafia will be all the better for
of carrots, turnips, leeks, onions, celery, keeping.
lettuce, sorrel and chervil; the roots are JUNKET, Devonshire.-Warın some
cut in thin slips, about an inch long, milk, and put it into a bowl; turn it with
the onions are halved and then sliced; rennet; then put some scalded cream,
the lettuce and sorrel chopped smallí sugar, and cinnamon, on the top, with-
toss up the roots in a little butter, when out breaking the curd.
they are done, add the lettuces, &c.
moisten them with broth, and boil the
wbole over a slow fire for an hour or
K.
more, if necessary; prepare some bread
in the usual way, and pour the julienne KAVIA.*-Take the hard roes of se.
over it.
veral sturgeon, and lay them in a tub of
JUMBLES.-Mix one pound of fine water; take away all the fibres as you
flour with one pound of fine powder su would from a call's brains, then, with a
gar, make them into a light paste with whjak, beat the roes in the water, shak.
wbites of eggs well beaten; add half a ing off from the whisk whatever fibres
pint of cream, balí a pound of fresh but may be adhering to it; then lay the roes
ter, melted, and a pound of blanched alon sieves for a short time; after which
monds, pounded; knead them all toge- put them into fresh water again ; and
ther, thoroughly, with a little rose-water, continue to whip them, and change the
and cut out the jumbles into whatever water, until the roes are perfectly cleans-
formas you think proper; and eithered and free from fibre; lay them on
bake them in a gentle oven, or fry them sieves to drain, season them well with
in tresh butter; serve them in a dish, salt and pepper; wrap them in a coarse
melt fresh butter with a spoonful of cloth, tying them up like a ball, and let
mountain, and strew fine sugar over the them drain
thus till the next day, when
dish.
serve them with fried bread, and shalots
JUNIPER BERRIES, (Ices of).-In- chopped small. If they are to be kept
fuse some juniper berries in warm water, for some time, put more salt to them.
or take about a handful of the berries, KERNELS, Créme of.*-Take half a
and boil them a moment with a pint of pound of apricot kernels, cut them into
water, half
a pound of sugar, and a bit of small pieces, and infuse them in a gallon
cinnamon, and siſt them through a sieve and a half of brandy and a quart of water
with expression, and finish the same as for a week; then distil it; dissolve three
all others.
pounds of sugar in a pint of orange
JUNIPER, Ratafia of. – Infuse two flower water, and three quarts of water;
ounces of ripe juniper berries in two pints add this to the distilled liqueur; filter in
of brandy, adding half an ounce of cin the whole through a jelly bag, and bot-
namon, three cloves, a little aniseed tle it.
and coriander seed ; add half a pound of KERNEL Water (Phalsbourg).* -Take
sugar to each pint of brandy, having a pound of apricot, half a pound of peach,
previously boiled it in a very little water and cherry kernels, put them to soak in
Let the whole infuse in a jar for six warm river water; the next day, peel, and
weeks, then strain, and bottle it. put them to infuse in three quarts of
JUNIPER, Ratafia of.* - Take three brandy for nine days; then distil them
ounces of juniper berries, anise, corian-I in an alembic in the bain marie. Dissolve


KID
( 298 )
KIR
!
1
four pounds of crushed sugar, in three over with a little pepper and salt; in
quarts of filtered water, add halta pound order to broil all over alike, and to keep
of orange Aower water, mix this with the them from curling on the gridiron, run a
brandy, strain it through a jelly-bag and wire skewer right through them.
bottle it.
They must be broiled over a clear fire,
KERNELS, Ratafia of:- Take a pound of being careful to turn them frequently till
aprico: kernels, or, if you choose, you they are done; they will take about ten
need only use almonds. Let them in- or twelve minutes broiling, provided they
fuse eight days in two bottles of brandy, are done over a brisk fire; or, if you
and one boitle of water, with a pound of choose, you may fry them in butter, and
sugar, a handful of coriander-seed, and a make gravy for them in the pan (after the
small quantity of cinnamon; then strain kidneys are taken out), by putting in a
through a filiering bay, and when quite teaspoonful of Avur; as soon as it looks
clear, bottle it off.
brown, put in a sufficient quantity of
KETCHUP, English.-Peel ten cloves water as will make gravy; they will take
of garlic, bruise them, and put them into five minutes longer frying than broiling.
a quart of white wine vinegar; take a Garnish with fried parsley: you may im-
quart of white port, put it on the fire, prove them if you
think proper, by chop.
and when it boils, put in twelve or four ping a few parsley leaves very fine, mix
teen anchovies, washed and cut in pieces; them with a bit of fresh butter, and a
Jet then simmer in the wine till they are little pepper and salt, and then put somne
dissolved; when cold, put them to the of this mixture over each kidney:
vinegar; Then take half a pint of white KIDNEY Dumplings.* – Make your
wine, and put into it some mace, some dumplings in the usual way, put in each
ginger sliced, a few cloves, a spoonful of a mutton kidney, well washed, and scar
whole pepper bruised; let them boil a soned, with pepper and salt; boil them
little; when almost cold, slice in a whole tied in a cloth, and serve them
very hot.
nutmeg, and some lemon-peel, with two Kidney Omele:.*
_Take a fine kidney
or three spoonsful of horee-radish; add from a cold roasted loin of veal, mince
it to the rest, stop it cluse, and stir it'once and soak it well in some cream; break
or twice a day. It will soon be fit for use. seven or eight eggs on it, season with
Keep it close stopped up:
salt, pepper, and nutmeg ; beat the
Ketchup, White. Take a quart of whole with a whisk, and fry your omelet,
white wine, a pint of elder vinegar, and taking care to keep it pretty thick.
one quart of water; half a pound of an KIDNEY Pasty.-Roast a loin of veal ;
chovies, with their liquor, half a pound or when it is almost done, take the kidney,
scraped horse-radish, an ounce of shalocs the fat, and some of the meat, and mince
bruised, an ounce of white pepper bruised, it small, with the marrow of half a dozen
an ounce of mace, and a quarter of an veal marrow bones, cold ; season with
ounce of nutmegs cut in quarters; boil marjoram, thyme, and winter savory, cut
all together till half is consumed, then small or pounded; add a quarter of a
strain it off, and when cold, bottle it for pint of rose-water, the yolks of six en
use. It is proper for any white sauce, or a little nutmey sliced, 'liall a pound of
to put into melted butter.
sugar, and half
a pound of currants; mix
KID.-Kid is good eating when it is but all well together; and nake them up in
three or four months old, its
flesh is then small pasties of puff paste, and fry them
delicate and tender, but is not used alter in burier.
it has done sucking. To be good, it ought Kidney Pudding. *-Take a nice beef
to be fat and white. It is dressed in the kidney, split it and soak it, then sea-
same manner as lamb or fawn.
son it with pepper and salt ; make a
Kid to Roast. - Take the head of the paste, put in the kidney, cover with the
kid and prick it back wards, over the paste, and pinch round tlie edge; it will
shoulders, and tie it down; then lard it take some time hoiling.
with bacon, and draw it with lemon-peel KIRSCHEN Wasser:*_The best cher.
and thyme; then make a furce of grated ries for this purpose are the morella:
bread, four, some forcemeat, minced which should be taken when quite ripe:
small, beef suet, and sweet herbs, season take off the stalks, and put the fruit into
with salt, ginger, cloves, macc, and nut a tub. Have some new wood ashes, and
meg, add some creain, and the yolks of wet
them so as to make a kind of mortar
four'exys ; put
this farce into the caul of of them, and extend it over the cherries;
the kid, and put into the inside, sew it up these ashes in drying form a complete
close, roist it, and serve with venison hard crust, and thus prevents any eva
KIDNEYS.-Cut them through the Leave the fruit thus for six weeks, at the
poration, and assists the fermentation.
long way, scure them, and sprinkle them I end of which, remore the ashes, and
sauce.
1


KIS
( 299 )
LAM
take ont the pulp and juice of the cher.
ries immediately under it, and put them
into the cucurbite (but not enough to
L.
fill it), and distil them. The fire, during
the operation, should be managed with LAMB to Choose.-The vein in the
great care, and increased gradually till neck of a fore-quarter of lamb ought to be
the prodnce of your distillation Hows of a fine blue, it is then fresh; if it is of a
in a small stream, and cease the instant green or yellow cast, it is stale; if in the
the phlegm begins to appear ; then hind-quarter, there is a faint disagreeable
throw away the dregs from the cucurbite, smell under the kidney, or if the knuckie
and put more cherries in, and distil as is limp, it is not good; if the eyes are
before.
sunk, the head is not fresh; grass lamb
KIRSCHEN Wasser. - Bruise the is in season in April or May, and con.
kerels of some cherries, and throw tinues good till August. House Lamb
them, with their shells, into brandy; let may be had in great towns generally all
them infuse till the season when you can the year round, but is in its highest per.
add some apricot kernels, without the fection in December and January.
shells, then leaving them to infuse for Fore-quarter includes the shoulder,
two months longer, you must filter off neck, and breast.
the infusion, then distil it, by which Hird-quarter is the leg and loin.
ineans it will become as clear as the real The Head: the pluck is generally sold
kirschen-wasser of the Black Forest. with the head, which contains the liver,
KIRSCHEN Wasser Crême.* - Take lights, heart, nut, and melt.
three quarts of old kirschen-wasser, rec The Fry contains the sweethreads,
tily it, by which you will obtain two lambstones, and skirts, with some of the
quarts of liqueur, to which add four liver.
ounces of double orange flower water; LAMB Baked with Rice.- Half roast
dissolve two pounds and a half of sugar either a neck or loin of lamb, then cut it
in three pints of distilled river water, into steaks ; boil half a pound of rice in
over the fire ; when cold, mix it with the water for ten minutes, and put t it a
kirschen-wasser, filter and bottle it. quart of good gravy, with some nutmek,
KISSES.·-Put the whites of eight and two or three blades of mace; slew it
eggo, and two spoonsſul of orange flower over a slow fire or stove till the rice be-
water, into a china basin, and whisk till gins to thicken ; then take it off, stir in a
they become a firm frotb, then add half pound of butter, and when quite meli-
a pound of sifted sugar, stir it in with ed, add the yolks of six eggs finely
great care by means of a spatula: that beaten ; butter a dish all over, put a little
done, lay small pieces of this mixture on pepper and salt to the steakr, dip them in
white paper; make each drop about the melted butter, and lay them in the but-
size of a ratafia, rather conical than flat; tered dishı; pour upon them the gravy
place the paper which contains them on which comes froin them, and then the
a piece of wood about an inch thick, and rice; pour over the yolks of three e8ko
put them in a very hot oven : watch finely beaten, send it to the oven,
them, and as soon as you perceive they rather more than half an hour will be
begin to look yellowish, take them out, sufficient to bake it.
and detach them from the paper with LAMB Blanquette of.* -Roast a leg of
a knife as cautiously
as possible for they lamb, and when cold take off all the
are very tender. Take a small spoon, skin and nerver, and cut it into pieces.
and with the end of it remove the moist all the same size and thickness, cut off
part, which is at the bottom, ko as to the angles so as to make them nearly
inake thein a little bollow, and as you round, beat them with the handle of a
do them, lay each on the paper, the hol. knife, and put them into a saucepan, with
low side upwards; put them on the wood some fried mushrooins, four ladiesful of
into the oven again for a few minutes to relouté travaillé, and a little pepper; eet
dry; when done, lay them in boxes, the cancepan on the fire for a few minutes,
and keep them in a dry and warm place. thicken it with the yolks of two egus;
If they are for table, fill the hollow of make it quite hot, and serve the blan-
cach with a little whipped cream or rasp- quette with sippets.
berry-jarn ; put them together by couples, LAMB's Brains. * – Are generally
the cream or jam inside ; place them in reckoned more celica te ihan those of the
a dish, and serve them as soon as pog. sheep: they are mostly prepared in the
wible.
same manner as calı's brains.
LAMB's Bruins en Mayonnaise.* -Take
eight lamb's brains, and having washed
1


LAM
( 300 )
LAM
and prepared them for dressing, in the l a dish in form of a crown; make a sauce
same way as call's brains, blanch, and then of sweet herbs and parsley, chopped fine,
drain them in a cloth; lay them on a dish, and stewed in a little thick gravy. Pour
with tongue d l'écarlate, cut like cock's this sauce into the middle of the dish.
combs, between each brain; place hard Serve garnished with fried parsley:
eggs, gherkins, a pretty firm mayonnaise, LAMB (Cromesquis of ). – Take the
and a glass of ravigote in the centre, and same preparation as the croquettes ; roll
garnish your dish with pieces of jelly. into small balls; wrap each in a thia
LAMB Breast of, with Cucumbers.-Cut slice of ready dressed call's udder; dip
the chine bone off from the breast, and them in batier, and fry them. Serve
put it to stew with a pint of gravy; when with fried parsley.
the bones would draw out, put it on the LAMB (Croquettes of).*-Take a cold
gridiron to grill; and then serve it in a roasted leg (or any other part) of lamb,
dish on nicely stewed cucumbers.
cut off the meat, clear away all the skin
LAMB, Breast of, to be eaten Cold.- and sinews, and mince it; mince also a
Bone a breast of lamb, then have a good little lamb'fat or calf's udder, and some
forcemeat made of fat livers, truffles, &c. mushrooins (ready dressed); mix all
the same as for raised pies, and an ome these together, season them with nut-
lette inade of the white of eggs, and of the meg, salt, and pepper. Put half a dozen
yolks, coloured with spinach juice; when ladlesful of velouté, and four of jelly, into
cold cut them in long slips, first lay some a saucepan; reduce it to rather less than
forcemeat, then the slips of omelettes, hall, and add the yolks of three eggs,
with a few truffles laid between, and like stirring constantly; when the sauce is
wise some fat livers; then spread all over thickened, put in an ounce of butter,
with the forcemeat, roll it in a nap- and stir till it is dissolved. Strain this
kin, and put it to stew very, gently for sauce over the meat, stirring as before,
three or four hours; when done, let it then let it stand; when cold, stir it once
stand in the liquor till cold, then take it more, and then with a desert-spoon lay
oilt, and let it stand for two days before it on a table in little heaps; when all the
you cut it; trim it well, lay it on the dish, meat is thus disposed, take up each heap
and garnish it with aspic jelly, minced in your hand, and form them into what
and scattered round it.
ever shape you please, (either round,
LAMB, Breast of, with Pense.-Braise oval, pear-sliaped, &c.); roll them in
a breast of lamb, and then having taken bread crumbs; beat up three yolks and
out the small bones, flatten it: when cold two whole eggs, with a little salt and
cut it into small pieces, and put them into pepper; dip the croquettes in this, and
the braise to heat, drain and glaze them, bread them a second time; take care
and serve with peace (prepared as follows) that they are well covered; fry them in
poured over them: put sume young pease a hot pan: when done, drain and place
lato water, with a little fresh butter; drain them in a pyrainid on your dish, with
and put them into a saucepan, with a fried parsley over them. Make a sauce
slice of ham, a bunch of parsley, and as follows: cut some mushrooms into
green onions, stew them gently over a dice, and put them into a saucepan, with
slow fire; reduce them with two spoons an ounce of butter; give then a few
ful of espagnole, and a little sugar. It turns over the fire, and then add a few
you wish this dish white, use sauce scalliony shred small; when they have
tournée for the pease, instead of espag. had a turn or two, put in a spoonful of
nole.
flour, a ladlerul of stock, and a bay.leal;
LAMB (Breast of Rolled in a Ragout. reduce the sauce, and then take out the
- Take a breast of lamb that is cut rather bay-leaf, and put in the yolkie of four
broad, take out all the bones, spread it eggs, and another ounce of butter ; stir
well with veal force meat, and roll it up, the whole till of the proper consistence,
tying it well up with pack thread, and when pour it over the croquettes. A little
let it stew gently in some good braise ; shred parsley may be added if you like.
when well stewed take it out, put it in a LAMB Cutlets in Aspic.* - Take six.
moderate oven, and glaze it two or three teen lainb-cutlets, and lard them with
times, then have a good ragout ready, moderate sized lardons of call's udder,
pour it into a dish, and lay the lamb truftes, and congue à l'écarlate ; line a
upon it.
saucepan with slices of bacon, lay your
LAMB Chops en Casserole.-Take a loin cutlets on them, cover them with bacon,
of lamb, cut it into chops, egg them with moisten with skimmings of consommé,
yolk of egg on both sides, strew them and a carrot, two onions stuck with
over with bread crumbs, with mace, cloves, and a bunch of sweet herbs ;
cloves, pepper, and salt, mixed; fry braise them, and wben done, put them
them of a light brown, and place them on between two disles, and let them cool;


LAM
( 301 )
LAM
then trim them so that the whole of the up, take them out with a fork, and lay
lardons may be seen; have ready an as them on a dish. Pour the sauce over
pic mould, in which is some of the jelly, them; garnish with beet-root and lemon.
set; lay the cutlets, and a piece of tongue LAMB's Ears Stuffed.*_Take a dozen
à l'écarlate alternately on it, en couronne, lamb's ears, soak, and scald them; when
put two or three spoonsful of jelly on it cold, dry, singe, and cook them in a
carefully, not to displace the cutlets; l blanc for an hour and a half, drain and
when you find the jelly is set, fill the fill them with a faree cuite, put the ears
mould; set it on ice; turn the aspic into melted butier, then roll them in
out only the minute before it goes to bread-crumbs; break four eggs into the
table, pour into the well or hollow part butter, with salt and pepper, beat all up
a cold blanquette of lamb, with some cold together, dip the ears into this, then roll
truffles sliced.
them again in bread-crumbs, and fry
LAMB Cullets en Chemises.*-Having them of a nice colour; take care your
cut and trimmed your cutlets, cover pan is not too hot. Drain the ears well,
them with a farce composed of fat livers, and serve them on fried parsley.
breasts of fowl or game, streaked bacon, LAMB's Ears with Sorrel.—Take about
all chopped very small, and mixed with a dozen of lamb's ears, (this quantity will
the crumb of bread soaked in cream; make a small dish), and braise them till
season it with pepper, salt, and nutmeg: tender. Take a large handful of sorrel,
Take some thin slices of bacon; spread chop it a little, and stew it in a spoonful
the farce on them, lay a cutlet on each of stock, with a small bit of butter. Pour
slice, roll it up, and tie it; bread these in a small ladle of cullis, some nutmeg
carefully, and roast them before a mode. grated, and a little pepper and salt, stew
rate fire, basting them with their own it a minute, twist up the ears nicely, and
fat.
serve.
Lamb's Cutlets à la Constance.*_Cut LAMB, Epigramme of.* -Take the fore-
and trim eighteen cutlets, season them quarter of a lamb, take off the shoulder,
with pepper only, put them into a tossing and cut the neck so that the cutlets are
pan, with a piece of glaze about the size not injured; dress it (the neck) in the
of an exg, a ladleful of espagnole, two same manner as shoulder of lamb with
ladlesſul of consommé ; balí an hour be. cucumbers (sce that article), and when
fore they are sent to tabli, set the cutlets done, press it between two dishes to make
over a brisk fire, move them about to it smooth; let it cool, and then cut it
prevent their sticking; when the liquor into pieces rather larger than the cutlets;
is reduced to a jelly, take out the cutlets, make them all of the same size and shape
and lay them on a dishi en couronne, tak- (oval), rub them all over with a'sauce
ing care they are covered with the jelly. à l'atelel, dip them in melted butter ;
Make a ragoût of livers, cucks'-combs, bread, and lay them on a dish ; cut, and
and kidneys, put them into some béchu. trim the cutlets, season them with salt
melle, with some mushrooms ;. fry the and pepper, and put them into a pan
whole lighily, and pour them into the with melted butter over them : take the
centre of the couronne of cutlets, and shoulder (which has been roasted) cut off
serve instantly.
all the meet, mince, and make it into a
LAMB Cullets Fricasseed. Take a leg | blanquette; keep it hot in the bain marie.
of lamb, and cut it into thin cutlets, Just before dinner time, broil the pieces
across the grain, and put them into a of the neck, fry and glaze the cutleis, lay
stewpan. Make a sufficient quantity of them alternately on a dish en couronne,
god stuck with the bones, shank, &c. to in the centre of which pour the blanquette,
cover the cutlets, put it into the stew and serve the whole immediately,
pan, and cover it with a bundle of sweet Lanb's Feet en Cartouches.* -Prepare
herba, an onion, some clove and mace some sweet herbs en papillotes, and hav-
tied in a muslin bag, and let them stew ing cooked the feet in a blanc, put them
gently for ten minutes. Take out the to the herbs whilst they are hot, give
cutleis, skim off the fat, and take out them two or three boils; squeeze the
the street herbs and mace. Thicken it juice of a lemon over them, and leave
with buyer rolled in flour, season it with them to cool. Cut some pieces of paper,
salt, and a little cayenne pepper ; add a each large enough to hold one of the
few mushrooms, truffles, and morels; reet; rub oil over the inside, lay the
gome forcemeat balls, the yolks of three feet on the pieces of oiled paper, wiih the
eggs, beat up in half a pint of cream, and herbs put round and in the hollow parts,
some grated nutmeg; keep stirring the wrap each in a thin slice of bacon, over
same way till it is thick and smooth, and which fold the paper so as to enclose
2 D
then put in the cutlets. Give them a toss them completely; broil them thus over


LAM
( 302 )
LAM
a slow, but clear fire for half an hour. LAMB's Head*_Bone a head as far as
Serve them either dry or with clear the eye, take out the under jaw, soak,
gravy.
and then scald it: when cold, dry and
LAMB's Feet en Gratin.*--Take a singe it; tie it up in slices of bacon, and
dozen of lamb's feet, and set them to cook it in a blanc. In about two hours
stew à la braise, with eighteen or twenty take it out, drain, and untie it. Serve it
small onions; whilst they are stewing, quite plain, or wiih a ragoût made with
make a gratin, with some bread crumbs, the liver, sweetbread, feet, mushrooms,
a little scraped cheese, a bit of butter, all done in a blanc.
and the yolks of three eggs; mix the LAMB's Head, to Dress.-Boil a head
whole together, and spread it over the and pluck tender, taking care not to do
bottom of your dish, setting it upon a the liver too much; take out the head,
stove, or on a chafing dish over a slow and cut it in all directions with a knife.
fire, till it adheres to the bottom : then Then grate some nutmeg over it, and lay
put the lamb's feet, and the small onions it on a dislı, before a good fire. Take
intermixed, upon the gratin; let the some bread crumbs and some sweet
whole simmer a little over the fire; drain herbs rubbed, a little lemon-peel, finely
off the fat, and serve a good sauce over. chopped, and a very small quantity of
LAMB's Feet en Marinade.* -The feet pepper and salt. Strew these over the
being blanched as usual, soak them in a head, and baste it with a little butter;
marinade, or (in case you have none) in then throw on a little flour, and just as it
half a glass of vinegar, with salt and pepo is done, baste and dredge it. Take half
per. After they have lain a sufficient the liver, the lights, the heart and
time, drain, dip them in a batter, and tongue, and chop them very small, with
fry them of a nice colour ; then lay them six or eight spoonsful of gravy or water.
on a cloth to drain. Serve with fried First shake some flour over the meat,
parsley over them.
and stir it together; then put into the
LAMB's Feet Stuffed.* -Prepare your gravy or water, a large piece of butter
feet in the usual manner, but before you rolled in flour, a little pepper and salt,
blanch them, fill them with a fowl que, and the gravy that runs from the head
nelle, with the addition of a little grated into the dish. Simmer them all together
nutmeg, and sweet berbs shred small, a few minutes, and add half a spoonful of
sew this farce in, and then put the feet vinegar. Put it into your dish, and place
into boiling water for five minutes ; let the head in the middle of the mincemeat.
them cool, dry and singe them. Make a Have ready the other half of the liver cut
thick blanc, put the feet in it, and sim- thin, with some slices of broiled bacon,
mer them for about two hours, then and lay them round the head. Garnish
drain, trim, and serve them with a green with lemon.
sauce Hollandoise.
LAMB's Head, Condé Fashion.-Stew
LAMB's Fry.-Fry it of a nice colour, it in a white braise, and serve it with a
and serve with a good deal of dried or sauce made of verjuice, the yolks of
fried parsley over it.
three eggs, pepper, salt, a bit of butter,
LAMB ( Grass) Sleaks.-Cut a loin of chopped parsley, scalded, and a little
lamb into steaks, season them with pep- nutmeg.
per and salt, and fry them; when done, LAMB's Head Minced.-Split the head
put them into a dish, pour out the butter. in half, and blanch it with the liver,
Shake a little flour into the pan, put in lights, and heart; then chop the beart,
a little beef stock, a little catsup and &c. and add to them a little parsley,
walnut pickle. Boil this up, stirring it chopped very fine, a small quantity of
all the time. Put in the steaks, and give shredded lemon-peel, and some cullis;
them a shake round; serve them to stew it gently till done, and season it,
table, garnished with crisped parsley. Wash the head over, and bake it gently
LAMB Hashed à l'Angluise. -Put a till very tender. When it is to be served
slice of butter into a stewpan, with a few up, colour it with a salamander. Clean
mushrooms cut in pieces, and a bunch the brains in warin water, wipe them
of herbs; shake thein over the fire, dry, dip them in yolks of egg and bread-
with a little flour, moistening with stock, crumbs, and fry them in boiling lard.
then let the mushrooms stew till the Put the mince under the bead, and the
sauce is nearly consumed ; next put in fried brains round it, with rashers of
some small slices of cold roast Jamb, bacor..
with the yolks of three eggs beat up in LAMB's Head Stened.-Take out the
milk. Thicken the whole over the fire, brains, and make a farce of them; boil
taking care that it does not boil; season it, and when cold cut it into pieces; then
to your taste, and, before serving, add a mince some lamb and beef suet together
sprinkling of vinegar.
with the brains; add some grated bread,


LAM
( 383 )
LAM
season with salt, pepper and sweet herbs | bread-crumbs, and fry them a nice bronn,
minced small, add four or five raw eggs. serve them round the dish, and garnish
Fili the lamb's head with
these ; then put with dried or fried parsley; serve with
it in a stewpan, and let it stew with some spinach to eat with it.
good stock; make the remainder of the LAMB (Leg otr Force.-Take a leg
mincemeat into balls, and serve with the of lamb, and with a sharp knife cut out
stewed head.
all the meat, but leave the skin whole.
LAMB's Head Stuffed."-Soak the head and the fat upon it. Make the meat you
well in boiling water, and then put it on cut out into the following freemeat:
the fire till half
done; take out all the To two pounds of meat, pat two pounds of
bones, and the brains, make a farce with beel suet, finely chopped ; take away all
streaked bacon, fat livers, the tongue, the skin and suet from the meat, and mis
brains, and morels, all ininced very it with four spoonstal of grated bread,
small, and united with veals pat this eight or ten cloves, five or six large blades
farce into the head, bread it all over. of mace, dried and Snely beaten, half a
and put it into a mild oven; whien it is of large nutineg grated, a little pepper and
a nice colour, take it out, and serve it sali, come lemoo-peel cot fine, a very
quite hot, with real gravy:
little thymne, some parsley, and four eat;
LAMB (House) Hind Quarter of, to mix all these together, and put it into
Force.-Cut off the shank, and with the the skin; make it as near as you can into
knife, raise the thick part of the meat the same shape it was before; sew it up,
from the bone; make a forcemcat with roast it, basting it well with butter. Cut
some suet, a few scalded oystere cut the loin into steaks, and aicely fry them.
small, some grated bread, a little pound. Lay the leg on tbe dish, zod the steaks
ed mace, pepper, and sali, mixed up with cut from the loin, rouod it, wiib ste ved
the yolks of two eggs; put this force. cauliflowers all ronad, upon tbe steaks.
meat under the part where the meat has Pour a pint of good gravy into the dish,
been raised up, and under the kidney; and then serve.
let it be half roasted, then put it into a LAMB (Lego) en Saucissms.- Bone
stewpan, with a quart of mutton gravy; a leg of lamb, and take out above Lali
cover it, and lei it stew very, gently, the meat; simmer it in butter a minute
when it is sufficiently done, take it up or two, then mince it with calls udder,
and keep it bot; skim off the fat, and grated bacon, bread, soaked in crean,
strain off the gravy; add
to it a glass of parsley, scallions, truffles, season it with
Madeira, one spoonful of walnut catsup, salt and spices; put this into the re-
half a lemon, a little cayenne, half a pint nainder of the leg, draw the skin over,
of stewed oysters, with a bit of butter roll it up into the form of a sansage;
rolled in flour, and serve it over the wrap it in a cloth. tie it tight, and boil it
lamb.
in stock, with half a pint of white vine,
LAMB (House) Steaks Brown. – Die a bunch of sweet he: bs, a few carrots and
them into egg, then season them with onions sliced. When done, serve it with
pepper, salt,
nutmeg, grated lemon-peel, ang sauce you please.
and cliopped parsley; fry them quick. LAMB (Leg of) Stered with Pease.-
Thicken some good gravy, with butter Take a leg of boose lamh, and stew it in
and flour; add a little red wine, some some stock or beel braise. Wben nicely
catsup, and some oysters; boil it up, done, take it out, put it is a slow oven,
and
and then put in the steak, warm; let glaze it three or four timnes; tben bave
them heat up, and serve. You may add, some good young pease, well stewed, with
if you please, palates stewed, forcemeat some good béchamelle sance; pour then
balls, and hard eggs.
on the dish, and lay the leg' on the top,
LAMB (House) Steaks While.- Let and cut
the loin into cutlets, and do then
them stew in milk and water till they on the fire with some butter and some
are quite tender, with a small bunch of strong gravy; when nearly
done, shake
sweet herbs, a bit of lemon peel, a little them well in their glaze, dish roand be
salt, some white pepper, and some mace; lamb over the pease, and serve them hot
have ready some veal gravy, some mush to table.
rovin-powder, salt, a little cream mixed LANB's Livers.* - Have two lambe
up with a small quantity of four; shake plucks, cut the lights into dice, and the
the steaks round in this sauce, and just liver into thin slices; fry tbem lightly
before they are taken up, put' in a few over a small fire in butter; they should
pickled musbrooms.
be scarcely, more than browned; drain
LAMB, Leg of, Bailed. - It should be away half the butter; add a little parsley
boiled in a cloth, that it may look as and a few nuushrooms, shred small; sa.
white as possible. Cut the loin in steaks, son them with salt, pepper, and lemon.
dip them in egg, strew them over witb ) juice and serve them very hot.
2 D 2


LAM
( 304 )
LAM
LAMB (Loin of) à la Perigord.-Neatly yolks of two or three eggs, finely beaten,
trim a loin of lamb; warm it over the and keep stirring it the same way all the
fire in a stewpan, with a little oil, mixed time. When it boils, pour it into the
with some green onions and mushrooms pic, put on the lid again, and serve it to
chopped, salt, and pepper; then change table.
the lamb into another stewpan, wel! LAMB Pie (Sweet).-Cut your lamb
lined with slices of veal, seasoned, and into pieces, and season with pepper, salt,
seven or eight truffles sliced, covered cloves, mace, and nutmeg, all well
with thin rashers of bacon, and half a beaten : make a good puff paste crust,
lemon, cut in pieces ; let the whole stew line a dish with it, then lay in your
over a slow fire, moistening with stock; meat; strew on it some stoned raisins
and when done, skim the fat from the and currants, nicely washed, and some
sauce, pass it through a sieve, place the sugar; then lay on some forcemeat balls
Join on a dish with the truffles, and pour made sweet, and, in the summer, some
the sauce over.
artichoke bottoms boiled, and in the
LAMB (Pascaline of).* – Scald four winter scalded grapes ; add boiled Spa-
lambs' heads, bone the jaws, and cut off nish potatoes, cut in pieces, candied
the ends of the noses. Scald also the citron, candied orange and lemon-peel,
feet, singe them, and then cook them all a few blades of mace; put butter on the
together in a blanc; when done, drain top, close your pie, and bake it. Have
them, lay the heads in a dish ; fry your ready against it comes out of the oven, a
feet lightly in a little butter, with the candle made thus: take a pint of wbíte
yolks of four eggs, 8 little parsley, and wine, and mix in the yolks of three eggs;
a few mushrooms.' Have ready a lamb's stir it well together over the fire one
pluck, dressed as directed, (see Lamb's way, till it is thick ; then take it off, stir
Livers); and having laid the feet, with in a sufficient quantity of sugar, to
their salice, in the dish with the heads, sweeten it, and squeeze in the juice of a
place the rest round them, and serve lemon ; pour it hot into the pie ; close it
them.
up again. Send it bot to table.
LAMB Pasty.-Bone the lamb, cut it LAMB (Quarter of) en Crépine.-Cat
into four pieces; lay beef suet at the three onions into dice, and fry them in
bottom of the pasty; season the lamb lard; when nearly done, add a few sha-
with pepper, salt, thyme chopped, lots and parsley, shred small, basil, salt,
nutmeg, cloves, and mace; lay it upon spice, four egus, two spoonsful of cream,
the suet, making a high border about it; and half a pint of lamb's blood; simmer
then turn over your sheet of paste, close these over the fire till pretty thick: have
it up, and bake it; when it is baked, put ready a quarter of lamb, boned, taking
in vinegar, the yolks of eggs well beaten, care not to injure the skin; put the above
and some good gravy.
farce in the place of the bone, roll it up
LAMB Pie, the German Way.-Cut a in a caul, and roast it, basting with but.
quarter of lamb into pieces, and lard ter and bread crumbs ; pass a salamander
them with small lardons of bacon, sea- over, to colour it; serve it with a duck
soned with salt, pepper, cloves, nutmeg, sance.
and a bay-leaf; add fat bacon pounded, LAMB (Quarter of) with Herbs.-Roll
small onions, nutmeg, and sweet herbs; a bit of butter in flour, and boil it a mo-
put these into the pie, and let it bake for ment with a few bread crumbs, chopped
three hours; when baked, cut it open, parsley, shalots, green thyme, salt, and
skim off all the fat, pour in a ragoåt of pepper, a glass of white
wine, and stock
oysters, and serve hot.
in proportion; the lamb being roasted,
LAMÁ Pie (a Savoury one).-Cut the take up the shoulder, and pour this sauce
lamb into pieces, and season it with pep- between, in the same manner as you
per, salt, mace, cloves, and nutmeg, generally do Sevilie orange, and pepper
finely beaten, Make a good puff-paste and salt.
crust, put the meat into it, with a few LAMB (Quarter of ) Roasted and Lard-
lamb's stones and sweetbreads, seasoned ed. - Take a fore quarter of lamb, lard
the same as the meat. Then put in some the upper side of the joint witla lean
oysters and forcement balls, the yolks of bacon, and spritikle the other side thick
hard eggs, and the tops of asparagus, with bread crumba; then cover with
about two inches long, first boiled green. paper to prevent the meat from being
Put butter all over the pie, put on the burnt, and roast it. When nearly done,
lid, and let it bake for an honr and a take it from the fire, and cover the part
half in a quick oven. In the mean time, that has not been larded, a second time,
take a pint of gravy, the oyster liquor, with bread crumbs, seasoned with salt,
a gill of red wine, and a little grated and parsley chopped very fine; then put
nutmeg. Mix all together with the the lamb again before a bright fire to


LAM
( 305 )
LAM
rooms,
brown it. Serve with a little vinegar them; when done, put them in a dish,
poured over it.
and pour over them melted butter; then
LAMB (Ragoult of).-Cut the knuckle put a little four into a saucepan, with
bone off a fore quarter of lamb, lard it some beef stock, and a little walnut
with little thin pieces of bacon; flour it, pickle ; let this boil, and keep stirring:
and then put it into a stewpan, with a Serve the slices of lamb in this sauce, and
quart of stock or good gravy, a bundle of garnish with fried parsley,
herbs, a little mace, two or three cloves, LAMB Steaks Fried.-Fry them of the
and a little whole pepper. Cover it close, nicest brown ; when served, throw over
and let it stew pretty fast for half an them a good quantity of crumbs of bread
hour. Pour off all the liquor, strain it; fried, and crisped parsley. Or you may,
keep the lamb hot in the pot till the season them and broil them in buttered
sauce is ready. Take half a pint of papers, either with crumbs and herbs,
oysters, flour them, fry them brown, or without, according to taste.
drain off clear all the fac that they were LAMB's Stones, Fricassee of (Brown).-
fried in, and skim off all the fat from the skin them, dip them in yolk of egg or
gravy. Then pour it to the oysters, put flour, fry them; thicken some gravy
in an anchovy, and two spoonstul of eitber with flour, mushroom powder, salt, grato
red or white wine. Boil all together till ed nutmeg, white pepper, grated lemon-
it is reduced to just sufficient for sauce ; peel ; boil' this up, put in the lamb's
add some fresh mushrooms, and some stones, heat them through; add force.
pickled, and the juice of half a lemon, or meat balls fried, and pickled mushrooms,
a spoonful of pickle. Lay the lamb in or lemon-juice.
the dish, pour the sauce over it, and LAMB's Slones, Fricassee of, (White).
garnish with lemon.
-Skin them, and ste:v them in some
LAMB, to Roast or Boil.- A quarter of veal gravy; wben they are nearly done,
an hour is generally allowed to each add to them a little cream, some stewed
pound of meat; a leg, of lamb of five forcemeat balls, morels, and a bit of
pounds will therefore take an hour and a butter rolled in flour; just before they
quarter to roast or boil, the other joints in are taken up, add a few pickled mush-
the same proportion; serve either with sa-
lad, pickles, brocoli, cauliflowers, French Lane's Stones and Sioeetbreads Fri.
beans, pease, potatoes, or cucumbers, casseed.-Have ready some lamb's stones
raw or steved.
blanched, parboiled, and sliced. Then
LAWB Sauce.-Roll a piece of butter take two or three sweetbreads, four
in bread cruinbs, shred parsley and sha: them, and if very thick, cut them in
lots, and boil it in a little stock and two. Fry all together with a few oys.
white wine, (equal quantities), a few ters, of a fine yellow brown. Pour the
minutes are sufficient; squeeze in a little butter off, and add a pint of good gravy,
lemon or orange juice.
some asparagus tops, about an inch long,
LAMB (Shoulders of) and Cucumbers.* a little nutmeg, pepper, salt, a couple of
-Bone the shoulders to the knuckle, shalots shred fine, and a glass of white
lard the inner part with bacon rolled in wine. Simmer for ten minutes; then
pepper, salt, and spices; tie them up in put a little of the gravy to the yolks of
rather a long form, and braise them the three eggs well beaten, and by degrees
same as à la Polonnoise ; drain them mix the whole. Turn the gravy back
when done, untie and glaze them; pre into the pan, and stir it till of a good
pare some cucumbers à la crême, on thickness, without boiling. Garnish with
which lay the lamb, and serve. Endive, lemon.
tomata sauce, or any other sauce you LAMB Sweetbreads. * – These parts
may choose, is equally good with the of lamb are generally dressed the same
lamb.
as veal sweetbreads : the following, bow.
LANB (Shoulders of) à la Dauphine.- ever, is rather belonging to those of
Bone a shoulder of lamb to the knuckle. lamb: butter a saucepan, pnt in the
Make a farce with truffles or mush. sweetbreade, and two spoonsful of jelly;
rooma, ſat livers, parsley, shalots, (all cover them with a buttered paper; put
chopped small), grated bacon, pepper, fire alove and below; stew them thus
salt, nutmeg, and two yolks of eggs; roll for half an hour, then serve them with a
this into the shoulder, and braise it with purée of fowls, or endive, or any other
a little stock, a few slices of bacon, a glass sance you think proper.
of white wine, a bunch of sweet berbg, LAMB's Sweethreads. - Blanch your
pepper and salt. Serve it on stewed sweetbreads, and put them a litle time
spinach.
into cold water. Then put them into a
LAMB (Slices of') Fried.-Cut some stewpan, with a ladlefut of stock, some
cold lamb into slices, season and fry pepper, salt, a small bunch of young
2 D 3


LAM
( 306 )
LAM
onions, and a blade of mace. Stir in a sieve; then fry them lightly in a little
bit of butter, with some four, and stew butter, allemande, and a small quantity
half an hour. Have ready two or three of sugar ; dish the tendons en couronne,
eggs beaten in cream, with a little mince with the asparagus heads in the centre ;
ed parsley and grated nutmeg. Put in glaze and serve them.
some boiled asparagus tops, and add LAMB Throats (Coquilles of).* -Soak
them to the other things. It must not some lamb's throat sweetbreads, the
boil after the cream is put in; but make same as those of a calf; put them into
it hot, and stir it well all the time. Be & stewpan, with a little butter and leinon-
very careful that it does not curdle. Add juice; blanch, and let them stand; whea
some lemon or orange-juice, then serve. cold, cut them in thin slices as for blan-
You may if you choose, add young pease quettes, add some mushrooms and truffles,
or Frerich beans, boiled of a beautiful also sliced. Boil a piece of glaze, about
colour.
the size of a walnui, with a little alle-
LAMB Sweetbreads (Hot Pie of).*- mande and a spoonful of consommé; mis
Take eight lamb sweeibreads, soak out the whole together, add a small quaority
all the blood, and cut them into small of butter, and some lemon juice; put
thin pieces ; trim them all to the same this preparation into scollop shells, strew
size and shape. Take a quarter of a pound bread crumbs, and grated Parmesan
of butter, the same of grated bacon, a cheese ; put a small piece of butter on
dessert-spoonful of parsley, two of much each, and brown them in a Dutch oven.
rooms, four of truffles, and one bhalot, Serve them hot.
all minced small, salt, nutmeg and spice; LAMB's Tongues*-Areldressed in the
put the sweetbreads into this, (when the same manner as sheep's tongues; they are
butter is melted), and simmer Them considered as a greater delicacy.
twenty minutes over a moderate fire, LAMB à la Villeroy. * -Take two breasts
turning them frequently, that both sides of lamb, braise them, and when done
may be equally done. Make a good lay them between two dishes to keep
raised crust, at the bottom and round them flat whilst cooling. As soon as
the sides of which put some gond farce or they are quite cold, cut each breast into
godiveau ; lay the sweetbreads cold on five pieces; take off all the skin and
this; pour the herbs, &c., they were trim ihem, soak them in some allemande;
cooked in over them, with two bay- let them get quite cold again, and then
leaves, and some slices of bacon. Lay bread them; dip them in an omelet;
the top crust on the pie, and having bread them a second time, and fry them
ornamented it, dorez, and put it in å of a nice colour. Place ihem on your
brisk oven; as soon as the top, is of a dish, en couronne, with a clear aspic.
light colour, cut round the edge, and LAMPREYS. Lamprey's resemble
cover it with a large piece of paper folded eels; there are river and sea lampreys;
four times. An hour and a half will be they must be scaled in the same manner
sufficient to bake it, then take off the as tench, and cut into pieces; then
lid, the bay-leaves and bacon ; drain Aoured and fried. They may also be
away the fat, and pour in some espagnole broiled and served with capers; or if
and truffles.
you serve them as a side-disb, mix some
LAMB's Tails.-Braise or boil the tails, oil, vinegar, salt, pepper, and mustard,
and make a light batter of flour, one egg, together over the fire; and serve it as
a little salt, white wine, and a little oil. sauce for the lampreys. Lampreys may
Fry them of a nice brown colour, and also be stewed like carp, and served, en
serve them, garnished with fried parsley. matelotte, as a side-dish.
You may serve them with what sauce LANPREY.*
-The lamprey is a species
you think proper.
of eel, but thicker, shorter, and less
LANB's Tendons with Asparagus.*- brown than that fish; they are seldom to
Take two breasts of lamb, braise them, be bad in London, and are not very
and when done, lay them between two plenty in any part of England. They
dishes, with a weight on the top; as soon should be chosen fat, and are generally
as they are cold, cut them in pieces, leav. cooked in the same manner as eels.
ing on the end of the bone, like cutlets; LAMPREY®, Broiled.--Wash them very
put them into a tossing-pan, with a piece clean in warm water; cut them into
of glaze and a spoonful of consommé ; pieces; melt rome butter, and roll them
simmer them till they are completely in it; make a seasoning with brend-
covered with the glaze. Have ready a crunbe grated, some pepper, salt, nut-
bundle of asparagus, choose the most ien- meg, and sireet her bs chopped very fine ;
der heads; boil them in the usual way, after the fish has been well rubbed in
in salt and water, for about ten minutes; the butter, dip it into the reasoning,
skim, and when done, drain them on a and broil it over a clear, gentle fire.


LAM
( 307 )
LAR
Sauce :-take some colouring for sauce, | cut in thin slices; when they are nearly
add an onion cut small, parsley, musl- done, add red wine, salt, pepper, a bit of
rooms, capere, an anchovy, minced fine, sugar about the size of an almond, and
some pepper and salt; add a little fish some fried bread; finish the dressing,
broth, and thicken it with some fish and serve them in their gravy.
cullis; boil it, and strain it over the fish. LAMPREYS, Stewed. —Clean the fish
LAMPREY, Broiled:-Cut a lamprey very carefully, then remove the carti-
into three pieces, and put it into a pan lage which runs down the back, and sea-
with white or red wine, a little butter, son with a few cloves, mace, nutmeg,
whole pepper, salt, sliced onions, car pepper, and allspice; put it into a smal
rots, parsnips, thyme, bay-leaf, and stewpan,, with very strong beef gravy,
cloves. Before the fish is quite done, port, and an equal quantity of Madeira
drain and dip it in butter; cover it with or sherry; corer it close, and let it stew
bread-crumbs, and broil it slowly, baste till tender; then take out the lamprey
it with oil or butter. Serve it dry. and keep, hot; while you boil up the
LAMPREYS, to Fry:-Cut off the heads, liquor with two or three anchovies chop-
and save the blood, that runs from them; ped, and some flour and butter, strain
then wash then well in warm water, dry the gravy through a sieve; add lemon-
them in a cloth, fry them in a litue fresh juice and some made mustard. Serve
butter till half done; pour off the fat, with sippets of bread and horse-radish.
and put in a little white wine; shake the LAPWINGS.-They should be roasted
pan round, put in a little whole pepper, and served in the same manner as wild-
nutmeg, salt, sweet herbs, and a bay. | duck.
leaf, a few capers, a piece of butter LARD (Hog's).-The lard should be
rolled in four, and the blood ; shake the carefully melted in a jar, put into a kettle
pan round frequently, and cover them of water, and boiled; run it into bladders
close. When they are done, take them that have been particularly well cleaned.
out; strain off the sauce ; squeeze in the It is best to have the bladders small, as
juice of a lemon, and pour it over the fish. the lard will keep better, for, after the
LAMPREY à l'Italienne. Put two air reaches it, it becomes rank. Whilst
onions, chopped very small, into a stew it is melting, put in a sprig of rosemary.
pan, with a piece of butter, a spoonful This being a very useful article in fry-
or two of oil, a bunch of sweet herbs, two ing fish, it should be prepared with great
cloves of spice, two of garlic, the fish care. Mixed with batter, it makes a tine
cut in pieces, the blood, and a pint of crust.
red wine; set these on a brisk fire, and LARKS.-These delicate little birds
boil till ihe liquor is reduced ; take out are in high season in November. When
the herbs, and then keep it on till done. they are thoroughly picked, gutted, and
Squeeze orange or lemon juice over, and cleansed, truss them; do them over with
serve.
the yolk of egg, and then roll them in
LAMPREY, Matelote of.* -Take two bread-crumbs ; spit them on a lark spit,
lampreys, put them into boiling water; and fasten that on to a larger spit, ten
take out the eritrails, and cut the fish or fifteen minutes will be sufficient time
into pieces. Make a roux, into which to roast them in before a quick fire;
put the lampreya (except the heads and whilst they are roasting, baste them with
iails); give them a few turns; then add fresh butier, and sprinkle them with
white wine, small onions, (previously bread-crubs till they are well covered
tossed up in a little butter), some mush- with them. Fry sone grated bread in
rooms, a bunch of sweet herbs seasoned, butter, set it to drain before the fire,
salt and pepper; blew these, skimming that it may harden. Serve the crumbs
frequently. When ready for table, put in the dish under the larks, and garnish
the blood of the lampreys to the matelote, with slices of lemon.
and serve it; garnish with fried bread LARK6.-Roast them, larded and co.
and cray-fishi
vered with bacon; or you may only cover
LAMPREYS to Pot.-Scald and scrape one half with bacon, and lard the other.
them, take out the insides, especially Leave in the trails, and put under them
the black string; season with pepper, roasted bread to receive what falls, For
salt, and mace: put them into a pan, and a side-dish, they may be served a variety
bake them in a slow oven; when they of ways.
are done, take them out of the gravy, LARKS en Caisses.--Pick, bone, and
put them in a clean pan, and cover them stuff your larks; have ready some small
with clarified butter.
paper cases, dip them in warm oil, form
LAMPREY au Restaurant.*-Cut your he larks into balls, and put one, with a
fish in pieces, put it into a stewpan with little furce underneath, into each case.
some melted butter truffles and morels, ( Set them on a baking tin, covered with a


LAR
( 308 )
LAR
buttered paper, to prerent their drying them; split open the backo, take out
whilst baking. When done, place them the intestines and mince them; take a
in a dish, drain off all the fat, squeeze pound and a balf of good farce, and hav.
lemon-juice, and pour a little espagnole ing, pounded the mince with it, season,
over them,
and stuff the larks with it. Make a raised
LARKS en Chipolata. * - Have ready crust, at the bottom of which put a
some roasted chesnuts, mushrooms, sau- layer of the farce ; wrap each lark in a
sages, and slices of streaked bacon have thin slice of ham, and place them on it,
a little butter in a saucepan, put in the with a bit of butter ; cover the whole
bacon, and when they have had a few with slices of bacon, and bay-leaves ;
turns, put in the sausages; as soon as puton the top-crust, and bake the pie for
they are done, put in eight or ten larks; two or three hours, then take it out, and
when they are pretty firm, take all three let it stand till cold.
articles put, pour away half the butter, LARKS aur Poires.-Pick the larks, and
and put in the mushroome, give them a truss them as closely as possible ; cut off
few boils; then stir in a spoonful of flour, one leg; season them with pepper and
pour on them a glass of white wine, half salt; make a forcemeat as follows:
a glass of water, a little pepper, and a | Take a real sweetbread, as much suet,
very small quantity of salt ; give them some mushrooms, and some morels, a
a few boile, and then replace the bacon, little lemon-peel, and some sweet berbs;
sausages, and larks, with the chesnuts ; chop them very fine; mix them with the
these must only boil once ; then take yolk of an egg ; wrap every lark in some of
them out, and serve them.
this forcemeat, and shape it like a pear,
LARKS 'à la Génoise.* -Toss up a few leaving the leg for the stalk; wash them
dry mushrooms in a little lard, moisten over with the yolk of an egk, and strew
them with stock, yeal gravy, and a glass them over with bread crumbs; bake
of champagne; simmer your larks in them in a moderate oven of a fine brown,
this for an hour, and then let them cool and serve them without sauce.
Grate a little Parmesan cheese on a dish LARKS a la Provençale.* -Pick, singe,
that will bear the fire ; mix a small quan- and empty the larks; mince a few truf-
tity of grated bread with it, and place Ales and morels, put them into a stewpan
your larks on this layer of cheese ; pour with a glass of consommé, half a glass of
over them the sauce they were dressed in, white wine, salt, and pepper; boil these
strew grated cheese and bread on it, and for about a quarter of an hour, then put
set it in a gentle oven for a quarter of an in your larks, and simmer them slowly
hour.
for five and forty minutes; put in a little
Larks au Gratin.-Pick and bone a butter worked with flour, and stir it fre-
dozen and a half of fat larks; season them quently to thicken it.
with salt and pepper, stuff them with a LARKS (Ragout of).-Fry, your larks
farce, put some of the farce in a dish, lay with an onion stuck with cloves, and a
the larks on it with fried bread between few truffles and mushrooms; pour off
each, lay slices of bacon over the whole, the fat, and shake over them a little
and put it into the oven for twenty mi- flour. Put to them some good gravy, and
nutes; then drain off the fat, and serve stew them till they are sufficiently done.
with a well-seasoned espagnole.
If there is any fat'skim it off'; put to it
LARKS in Jelly.- Put several into the some lemon juice, and pepper and salt
jelly in what manner you think best, to your taste.
taking care that they lie separate. You LARKS, Ragout of.-Pick, singe, and
may do any small birds you please in this bone the larks; put them into a stewpan
with a piece of butter, some mushrooms,
Lakks in a Minule.* -Put some but. a bunch of parsley, and scallions, a slice
ter, slices of streaked bacon, and a few of ham, and a scalded sweetbread cut in
sansages, into a stewpan; when quite pieces ; simmer them a minute or too,
hot, put in eight or ten larks ; take them and then add a little stock, a glass of
out again as soon as they are firm; pour wine, pepper, and salt; when the larks
away hall the butter, and put into the are nearly done, and the liquor reduced,
pan a few mushrooms; give them a boil take out the ham, parsley, and scallions.
up, and then add a little four, a glass of Serve them with any stewed greens or a
wbite wine, a little water, very small cullis.
quantities of pepper and salt; in a few mi LARKS Raised Pie, hot.-Make a raised
nutes put the larks in again ; give the crust in the usual way, lay rome farce at
whole one boil, and then serve them. the
bottom of it, place some larks (boned)
Lark Pie d la Pithiviers.* _Take five on it, fill up the pie with the same, cover
or six dozen of larks, pick and singe and bake it when done, take off the
manner.


LEA
( 309 )
LEM
top crust, draw away what fat there may or any other preserved fruit; but the
be, pour a rich ragoût into it, season it leaves must be cut in the shape of the
very highly, and serve it open.
leaf which belongs to the fruit you orna-
Larks Roasted d la Françoise.* -Pick ment.
and singe the larks, but do not empts LEEKS.--Leeks are most generally
them; wrap them in slices of bacon, used for soups, ragoûts, and other made
fasten them on a spit, and roast them; dishes, they are very rarely brought to
lay a toast in the dripping-pan under table; in which case dress them as fol-
them; serve the larks on this toast when lows : -Put them into the stock pot till
done.
about three parts done; then take them
LARKS, Salmi of.*-Having properly out, drain, and soak them in vinegar
prepared your larks, cut them into quar- seasoned with pepper, salt, and cloves;
ters; take the livers and gizzards, bruise drain them again, stuff the hearts with
them, and then boil them in a little stock, a farce, dip them in batter, and fry them.
red wine, with shalots minced, salt, and LEEK (Scotch) Soup.-Put the water
pepper; in about a quarter of an hour in which a leg of multon has been boiled
put your birds into this, and simmer them into a stewpan, with a quantity of chopped
an hour; serve the salmi with fried | leeks, pepper, and salt; simmer them
bread round.
an hour; then mix some oatmeal with a
LAVENDER Vinegar.*-Take half a little cold water quite smooth, pour it
pound of lavender flowers, dry them into the soup, and let it simmer gently
quickly, put them into a jug with a gal- over a slow fire, taking great care that
lon of the best white wine vinegar; set it does not burn at the bottom.
it in the sun for a week, covered close ; LEEK Suup.*-Wash and cut some leeks
then draw it off, press the dregs, filter in pieces, about an inch in length, give
it through blotting-paper and bottle it; them a few turns over the fire in some
keep them closely corked.
butter; then add broth to them, and when
· LAVER.-This plant grows on the they have simmered in it for about three
rocks near the sea in the west of Eng quarters of an hour, soak your bread in
land, and is sent in pots prepared for the usual manner, and pour on it the
eating.
leeks and soup.
Rub some of it in a dish, and put it Leeks with Toasts.-Take a dozen very
over a lamp, with a bit of butter and the fine leeks, split them nearly in half, and
squeeze of Seville orange; stir it till wash them well; tie them like asparagus,
hot; it is eaten with roast meat.
and put them in a stewpan of boiling
LAZAGNES.*_The only difference water, with a handful of salt; when well
between these and nouilles is, that the done, put them on a sieve to drain; in the
lazagnes are cut rather larger. Great meantime make two thick toasts, well
care must be taken not to dress them too butter them, serve the leeks upon them.
much.
LEMONADE.-To a gallon of spring wa-
LAZAGNE Soup, toilh Cheese.-The la. | ter add some cinnamon and cloves, penty
zage is a paste, resembling macaroni; of orange and plenty of lemon-juice, and a
the only difference consists in its being bit of the peel of each; sweeten well with
fiat, somewhat like a bean, instead of loaf sugar, and whisk it with the whites
being in pipes.
of six eggs, and the yolk of one ; give it a
Wash and boil it in stock, like rice, boil, and then let it simmer for ten
with a little salt, drain it in a cullender; minutes; then run it through a jelly-bag,
lay some of the lazagne at the bottom of and let it stand till cold, before it is
the soup-dish with some pieces of butter drank.
on it; strew grated Parmesan or Gruyere LEMONADE.*_Take four lemons, parc
cheese over them; then put a layer of the rind as thin as possible;, squerze
lazagnes, and so on, alternately, till the them into a quart of water, add half a
dish be full, taking care, however, that pound of fine sugar, and let it stand iwo or
the last layer is cheese; colour it with a three hours, then pass it through a jelly-
salamander, pour some good stock over, bag into decanters.
and serve it.
LEMONADE to be made a day before
LEAVES, lo Green, for ornamenting wanted.-Pare two dozen of good sized
Fruit.Take small leaves of a pear-tree, lemons as thin as possible, put eight of
keep them close stopped in a pan of ver. the rinds into three quarts of hot, not boil-
juice and water; give them a boil in some ing water, and cover it over for three or
syrup of apricota; put them between two four hours; rub some fine sugar on the
pieces of glass to dry; smooth and cut lemons to obtain the essence, and put it
them into the shape of apricot-leaves into a China bowl, into which squeeze the
(the leaves should be procured with juice of the lemons ; add to it one pound
stalks); stick them about the apricots land balf of fine sugar, then put the water


LEM
( 310 )
LEM
to the above, and three quarts of milk LEMON Cakes. Quarter As many
inade boiling bot; mix it well together, lemons as you think proper, they must
and pour through a jelly-bag till perfect- have good rinds, and boil them in two or
ly clear.
three waters, till they are tender, and
LEMONADE that has the favour and have lost their bitterness; then skin
appearance of Jelly. -Pare as thin as them, and put them in a napkin to fry;
possible six lemons, and a couple of Se: with a knife take all the skins and seeds
ville oranges, and steep them in a quart out of the pulp, shred the peels fine, put
of hot water for four hours ; boil
one them to the pulp, weigh them, and put
pound and a quarter of loaf sugar in three rather more than their weight of fine
pints of water, and skim it, add the liquor sugar into a tossing-pan, with just sutti-
of the six lemons, and of the two oranges, cient water to dissolve the sugar; buil it
to the juice of six China oranges, and will it becomes perſectly dissolved, and
lwelve lemons, stir the whole well, and then by degrees put in the peel and pulps;
run through a jelly-bag till clear; then stir theın well before you set them on the
add a little orange water if you like the fire, boil it very gently till it looks clear
flavour, and if necessary, add more sugar. and thick, and then put it into flat-bot-
It will keep well if properly corked. tomed glasses ; set them in a stove, and
LEMONADE and Wine.* -Put the peel keep them in a continual and moderate
and juice of two lemons into a pan, and heat, and turn them out upon glasses, as
pour on them a pint of boiling water, a soon as they are candied.
pound of sugar, and two bottles of good LEMON Cakes.-Choose the best colour.
Burgundy; let these stand half an hour, ed lemons, scrape out the blocks, and
then strain it as usual.
grate off all the peel; put the peel into a
LEMON Bonbons. Take two strainer; wet soine sugar, boil it to candy
pounds of the best lump sugar, clarify and height; then take it off, and put in the
boil it to caramel; but just before it grated lemon-peel; set it on the fire
reaches that point, grate the rind of a again, and let it boil 'up, squeeze in a little
lemon and put in it; in the meanwhile lemon-juice, and drop them on buttered
mrlt a little butter; skim, and pour it plates or paper.
ott clear; take a spoonſul of this butter, LEMON Cake.-Take the whites of ten
and rub it with your hand over a copper- eggs, add three spoonsful of rose or
plate or marble slab, on which pour the orange-flower water, and beat them an
caramel sugar; then bave a sword blade, hour with a whisk; then put in a pound
take an end in each hand, and impress of siſted sugar, and grate in the rind of a
lines in the sugar about an inch apart; lemon; when mell mixed, add the juice
then inpress similar lines across the of hall a lemon, and the yolks of ten eggs,
first, so as to form small cakes; this beaten smooth; stir in three quarters of
operation should be performed as quickly a pound of four ; then butter å pan, and
as possible, lest the sugar should cool be bake it in a modérale oven for an hour.
fore the whole is marked; when however LEMON Cheesecakes.-Boil the peel of
all is done, pass the blade carefully be- iwo large lemons till tbey are quite ten-
tween the sugar and the slab, lay it onder, and then pound it well in a mortar,
sheets of white paper, and when perfectly with four or five ounces of loaf sugar, the
cold, separate the bonbons, and wrap yolks of six eggs, hali a pound of fresh
each'in paper; keep them in a dry place. butter, and a little curd beaten fine :
LEMON Brandy.- Put the peel of two pound and mix a!together, lay a rich puff
lemons into a bottle of brandy, let it paste in some patty-pans, till them hall
stand for four and twenty bours, then full, and bake them carefully.
Btrain it; boil two ounces of loal sugar in LEMON Cheesecakes.--Mix four ounces
a quarter of a pint of water; then skim, of sifted lump-sugar, and four ounces of
and let it stand till cold, when cold, mix butter together, and gently melt it; then
it with the brandy.
add the yolks of two, and the white of one
LEMON Butler with Sweetmeats. egy, the rind or tbree lemons shred fine,
Blanch and pound very fine an ounce of and the juice of one lemon and a hall, one
sweet almonds, put them to a quart of Savoy biscuit, some blanched almonds,
boiling cream, add the whites of three pounded, three spoonsful of brandy; mix
eggs well beaten, a litue orange-flower ile whole well together, and put it to
water, and sweeten according to taste. paste made with the following ingredi.
Then take a lemon, grate the rind into ents: eight ounces
of flour, six ounces of
some lemon juice, add it to the ci eam and butter, two-lbis ds of wbich must be mixed
make it boil; then put it into a hair sieve, with the dour first; then wet it with six
and when well drained, beat it together, spoonsful of water, and roll in the re-
and lay it in a hig!ı disli, with sweetmeats mainder of the butter.
or ratafia cakes all round.
LEMON Chips, Grillage of.-Pare off


LEM
( 311 )
LEM
the rinds of your lemons as thin as possi- 1 let it not boil; it is done sufficiently when
ble, and put them into double the quan. it creams.
tity of sugar, boiled to la grande pluvre ; LEMON Cream (Ices)
.Take two fine
stir thern well, squeeze a little lemon- large lemons, rub their rind on a piece
juice over, and then lay them on a baking of sugar, and scrape it off, and put on
plate, previously rubbed with oil; strew paper; set two quarts of cream on the
powder-sugar over, and dry them in a fire to boil ; in the meanwhile whisk the
stove.
wbites of twelve eggs to a snov, then
LEMONS Compóte of.* -Cut them in add to it the twelve yolks, and a pound
small pieces, and boil them in water till of fine siſted sugar ; when well mixed, put
they are tender, then change them into them a little at a time to the boiling
cold water; then make a syrup with a cream, with the scraped sugar; boil up
glass of water, and a quarter of a pound of the whole two or three times, surring
augar, and put in the fruit; let it simmer .constantly, and poor it through a sieve
gently over a slow fire for balf an hour, into a basin. When cold, put it into the
and serve cold.
mould and ice it, according to the direc-
LEMON Conserve.* -Grate the rind of tions.
a lemon on a piece of sugar (about a LEMON Custard. – Beat the yolks of
pound), scrape off the surface of the su- ten eggs, strain them, beat them with a
gar as the lemon adberes to it, until pint of creaın į sweelen the jaice of two
you have rasped the whole of the rind; lemons, boil it with the peel of ope;
squeeze balf the juice on the scraped su- strain it; when cold, stir it to the cream
gar, and then boil the rest to la grunde and eggs till it nearly bils, or put it into
plume ; take it from the fire when at this a dish, grate over the rind of a letton,
degree, and let it stand a little; stir in and brown it with a salamander.
the lemon gently, and when it forms a LEMON Drops.-Grate three large le.
sort of glace on the top of the sugar, mons, with a large piece of double refined
pour the conserve into moulds; being sugar; then scrape the sugar into a plate,
careful, however, that it is not too hot. add balf a tea-spoonful of flour; mix well
LEMOx Creum.-Take a pint of thick together, and beat it into a light paste,
cream, and put to it the yolks of two with the white of an egg. Drop it upon
eggs, well beaten, a quarter of a pound of white paper, put them on a tin-plate,
fine sugar, and the rind of a lemon, cut and sei them in a moderate oven.
very thin, boil it up, then stir it till LEMON Essence. - Rasp your lemons
almost cold ; put the juice of a lemon into all round, very thin, and for every quar;
a dish or basin, and pour the cream upon ter of a pound of rind, allow one pound
it, stirring till quite cold.
of sugar; mix it well with a large spaddle
Lenox Cream (Clear.)-Take a little till you find it is all of the same colour,
bartshorn jelly, and put into it the peel and that the rind is well mixed; pat it
of two lemons, taking care that there is into a stone jar, and press it down as
none of the white; set it over the fire, bard as you can ; put a bladder over the
let it boil; take the whites of six eggs, paper you cover with, and tie it over
and beat them well; take the juice of quite tight; put it by, and in a raonth's
four lemons, grate in the peel to the time it will be fit for use.
juice, and let it soak a litle while, and LEMON-FLOWERS, Conserve of;* _Take
afterwards pnt the juice and eggs toge- six ounces of lemon-flowers, picked; dis-
ther; put in a sufficient quantity of solve two pounds of sugar, boil it to
double-refined sugar to sweeten it; let it petit cassé; then throw in the flowers,
boil very fast near a quarter of an hour, let them boil up torether once, and stir
then strain it through a jelly-bag, and them till the sugar bubbles; finish the
as it runs through put it in again, till it conserve as usual.
is quite clear; after which, take the peels LEMON (Green) Preserred.* - Split
of the lemons' boiled in it, and cut them some small green lemons on one side
into each glass; stir it till it is half cold, that they may take the sugar inside as
and then pour it on the peel in the well as outside ; put them into cold
glasses.
water, and set them on the fire, and keep
LENON Cream(Yellow).-Grate off the them from boiling by pouring cold water
peel of four lemons, equeeze the juice on them frequently; as soon, however,
to it, let it steep four or five hours, strain as they rise above it, take them from the
it, put to it the wbites of eight eggs, and fire, and throw them into cold water;
the yolks of two, well beaten and strain after they have lain a short time in it,
ed; add tbereto a pound of double-refined put them on the fire, and boil slowly till
augar, a quarter of a pint of rose-water, the fruit is quite tender, when they must
and a pint of spring-water, stir these again be put into cold waler. Clarify
all together ; set it on a quick fire, but some sugar, put the lemons to it, and .


LEM
( 312 )
LEM
having let it boil up seven 'or eight dish, set it on a moderate fire, and let
times, put the whole into a pan till the it stand till reduced to hall; then add
next day; then drain off the syrup, boil a pound of sugar boiled to cassé, and
it up twenty or thirty times, baving finish the conserve in the usual way.
added a little fresh eugar, pour it over LEMON-JUICE, to Keep. – Keep the
your lemons, and repeat this process for lemons for two or three days in a cool
three successive daye, increasing the place; iſ too unripe to squeeze readily,
boiling point of the sugar each day, so cut the peel off some, and roll them un.
that on the last it will be to perlé; when der your hand, they will then part with
the fruit must be boiled with it once, and their juice more readily; others you may
then it may be put into pots.
leave unpared for grating, when the pulp
If you wish the preserve to be dry, lay bas been taken out, and they have been
the fruit on slates, and place them in a dried. Squeeze the juice into a china
sive or oven to dry.
basin; then strain it through some mus-
LEMON Honeycomb.-Take the juice lin, taking care that none of the pulg
of one lemon, and sweeten it according passes through. Have some hall and
to your taste, and put it in the dish in quarter of ounce phials, be careful that
which you intend to serve it. Beat up they are perfectly dry, and fill them with
the white of an egg, then mix it with a the lemon juice, fill them so near the
pint of rich cream, and a little sugar; top as only to admit ball a tea-spooufui of
whisk it, and as the froth rises, put it on sweet oil into each ; cork the bottles,
the lemon-juice. It should be made the and set them upright in a cool place. If
day before it is wanted.
you make use of larger pbials, you must
Lemon Ice Cream.-Take the juice of put in rather more than half a tea-spoon-
three or four lemons, and grate the peel | ful of sweet oil.
of one lemon ; add two wills of syrup, and When you want lemon.juice, open such
one pint of cream ; mix it all together, a sized bottle as you will use in two er
pass it through a sjeve, and Ireeze it. three days; wind some clean cotton
Lemon, Ice with Wine.*-Squeeze the round a skewer, and dipping it in, the
juice from as many lemons 29 will yield oil will be attracted; and when all is
half a pound, which filter through biot- removed, the juice will be as good as
ting paper; Put a pound and half of fine when first bottled.
sugar, with a bottle of white wine, and Hang the peels up to dry, and keep
half the quantity of water on the fire; them in a place free from dust.
when it has boiled up three or four LEMONS, to Keepfor Puddings.- When
times, add the juice to it, and having you squeeze the fruit, throw the outside
boiled that also the same number of in water, without the pulp; let them re-
times, put in as much tincture of saffron main in the same a fortnight, adding no
as will linge it of a fine yellow; strain, more; boil them in the same tiil tender;
and finish the ice as usual.
strain it from them, and when they are
LEMON Jelly.-Set a pint and a half of nearly dry, throw them into any jar of
clarified sugar on the fire, and dilute it candy you may have remaining from old
with a little water; when it boils, and sweetmeats; or, if you have none, boil a
has been well skimmed, put in two small quantity of syrup, of common loal-
ounces of clarified isinglase, with a little sugar and water, and pour over them; in
lemon-peel cut very thin ; let these boil a week or ten days, boil them gently in
till you hare squeezed through a sieve, it till they look clear; and that they may
into a basin, the juice of six lemons; be covered with it in the jar, you may
then pass your sugar and isinglans to it, cut each hall of the fruit in two, and
and set it in a mould, as any other jelly they will occupy a smal'er space.
wlien turned out, garnish it with dried Lemon Loaves.-Cut the fruit in bulves,
jellies.
squeeze them, and preserve the liquor,
LEMON Jelly. * -Take five large lemons, take out the puls, boil the peels till the
squeeze out the juice from them, and bitter is extracted; then lay them in syrup
add to it the whites of six eggs, well for two days; then boil the syrup ibey
beaten, ten ounces of double.refined su- have laid in, till it is of a good consistency,
gar, beaten very fine, twenty spoonsful add the peels, and put them into glasses
of spring-water; mix all well together, for use; when they are wanted, take wbat
strain it through a jelly-bag ; set it over quantityis sufhcientfora dish, and fill them
a gentle fire, skim it well, and when it with some pudding mixture, either mare
is hot (it must not boil) take it ofl, and row, bread, plum, &c. or with a custard,
pour it into glasses, with shreds of lemon and bake them with the greatest care.
peel.
LEMON Marmalade.-Take halla dozen
LEMON-JUICE, Corserve of.*-Squeeze lemons, grale off two of the rinds; then
the juice of three lemons into a silver cut them all, and pick out the inside from


LEM
( 313 )
LE.
the skin and seeds; put to it the grated peel, pour on it the syrup (whilst hot);
lemon, and about half a pint of pippin- | the next day boil the syrup again, and
jelly; take the same weight of sugar as return it to the peel; the third and fourth
of the inside, boil the sugar to a very days proceed in the same mariner, add.
strong soufflé; then put it to the inside, ing a small quantity of clarified sugar;
and boil all very quick, till it becomes a the last time ine syrup is boiled, as soon
jelly, which may be ascertained by dip as it rises to perlé, put in the peel, cover
ping in the skimmer, and holding. it up and boil the whole together once, and
to drain; if it is sufficiently jellied, it when cold, drain and dry them in a stove.
will break from the skimmer in flakes, LEMON Peels Candied, or Dried.-
and if not, it will run off in little streams; Take some preserved lemon peels, wash
when done, put it into glasses or pots. them in warm water, and put them on a
Lenox Mince Pies.-Squeeze out the sieve to drain; boil some syrup on the
juice from a large lemon; boil the out- fire till it comes to a blow, and put your
side till sufficiently tender to beat to a peels in ; as soon as they are covered
mash, add to it three large apples chop, with sugar take them out again, put
ped, and four ounces of suet, half a pound them on wires for all the sugar to drop
of currants, four ounces of sugar; put through, then let them stand till cold,
the juice of the lemon, and add candied and put them into boxes.
fruit, the same as for other pies. Make a LEMON Peal to Candy.--Take some
short crust, and fill the patty-pans in the lemon-peels, and clean them well from
usual manner.
the pulp, and let them lay two days in
Lemon Paste.-Cut off the ends of the salt and water; then scald and drain
lemons, and run them through and them dry, then boil them in a thin eyrup
through with a long, pin ; put them on till they look quite clear. After which,
the fire in water, and boil them till ten: take them out, and have ready a thick
der; then take theri out, lay them in cold syrup made with fine loaf sugar; put
water a minute, put them into a cloth, them into it, and simmer them till the
and press out the water; pound and rub sugar candies about the pan and peels.
them through a sieve, mix them with Then lay them separately on a hair
sieve
double the quantity of sugar boiled to to drain, strew sifted sugar over them,
la grande plume. Set the whole on the and set them to dry in a slow oven.
fire to siminer, stirring constantly, and LEMON Peelau Caramel.* -Take some
finish the paste as usual.
very dry preserved lemon-peel, and cut
Lemon Pastille.-Grate the rind of a iç into several small square pieces; put
lemon without any of the white, infuse these pieces each on ihe point of little
it in a glass of water, with half an ounce sticks for this purpose, and dip them
of gum-dragon ; when the latter is com- | into caramel sugar as directed. See ches.
pletely dissolved, press it through a nuts au caramel.
cloth, put it into a mortar, and work it Lemon Peel Petits Southles.* -Put into
up with sugar to the proper consistence; a saucepan two ounces of potaloe flour,
then form it according to your fancy, and which mix with a little milk, and then
dry them in the oven.
add to it three glasses of cream, two
LEMON Pustils.-Take half
a pound of ounces of fresh butter, and a grain of salt;
pounded loaf sugar, siſted as fine as pos. set these over a moderate stove, stirring
sible ; put it in a plate, take three or four constantly; in about eight minutes pour
lemons, and squeeze their juice over the it into another saucepan, and mix with
sugar; mix it well with a spoon, till you it a quarter of a pound of powder-sugar,
make it rather a thickish paste, so that (having previously grated on it the rinds
you can take it upon a knile ; then take of two lemons), and two eggs; stir them
hall a sheet of paper, and cover it with together a minute, and then add the yolks
little round and flat drops, about the size of egg8;. take two dozen flat custard
of a sixpence, place them in a stove moulds, line them with puff paste, pour
with a slow fire till they are quite dry, the preparation into them, and bake
then take them off from the paper; you them in a moderate oven ; when done
may use, if you please, some of the peel glaze them with fine sugar, and serve
grated, but not chipped ; for, as it is a them hot.
melting pastil, some of the bits would re LEMON Peel Ratafia of,-Grate the yel-
main in the mouth.
low rind only of seven or eight lemons;
LEMON Peel Candied.* - Take some infuse it in three quarts of the best
thick-rinded lemons, pare off the yellow brandy for three weeks, at the end of
peel, and throw it into boiling waier till which time, add three quarters of &
soft, when it must be put into
cold water. pound of fine clarified sugar to each
Clarify some fine sugar, and boil it au quart, let stand a forinight longer,
pelit lissé, and having drained the lemon- then filter and bottle it.
2 E


LEM
( 314 )
LEM
LEMON Peel Syrup of.* - Take five small, and with thick rinde ; rub them
ounces of fresh lemon-peel, put it into a with pieces of flannel, then slit them hall
glass cucurbite, which bas been gradu- down in four quarters, but not through
ally heated ; pour on them two pounds to the pulp; fill the slits with salt, hard
of nearly biling water; close the vessel pressed in, set them upright in a par: for
very tight, and place it on bot ashes for four or five days, until the salt melts;
twelve hours; after which, let the in- turn them thrice a day in their own
fusion run out gently without pressing liquor, until
tender; make a sufficient
the peel; add two pounds of powder quantity of pickle to cover them, of rape-
sugar, and then boil the whole to grand vinegar, the brine of the lemons, Jamaica
perlé, when about half cold, put in a few pepper, and ginger ; boil and skim it ;
drops of spirit of lemon.
when cold, put it to the lemons, with two
LEMON Pelits Soufles of."-Put half a ounces of niustard-sced, and two cloves of
pound of sifted sugar into a pan, and mix garlic to six lemons.
it with the white of an egg; rasp the rind LEMON Posset.--Squeeze the juice of
of a fine sound lemon on a piece of sugar, two lemons into a china bowl, or small
scrape off the surface, and add it to the deep dish, that will hold a quart; sweeten
above; when it has become a pretty firm it like syrup, add a little brandy; boil
paste, roll it out, sprinkle fine sugar one pint of cream with a bit of orange-
over, and cut it into bands about an inch peel; take out the peel; when cold, put
wide ; cut these again into squares, which ihe cream into a teapot, pour it to the
roll in the hollow of your hands, wet. syrup, holding it high. Make it the day
ting them slighuy for that purpose ; the before it is wanted.
souffles being formed, put each in a small Lemons Preserved, Liquid and Dry.*
round case, rather more than an inch in-Choose your lemons as near of a size
diameter, and about four in height; as you can, with rather thick rinds;
when all' is done, dip the end of your pare, and pilt them in cold water, then
fore finger in water, and press it lightly into boiling water over a moderate fire;
on the top of each souffle ; put them into and when you can insert a pin's head
a gentle oven, for about a quarter of an with ease, throw them again into cold
bour, by which time they will have risen water. Boil some sugar to lissé, then
considerably above the case; if the sur: put in the lemons, give them a lew boils
face be well dried, take them out, but if together, skim, and put them into a pan;
not, let them remain a few minutes longer. the next day drain off the sugar, boil it
LEMON Pickle.-Wipe six lemons, cut several times, and then pour it over the
each into eight pieces; put on them a lemons again; the third day boil the
pound of sali, six large cloves of garlic, sugar to la nappe, adding fresh sucar to
iwo ounces of horse-radish sliced thin, a it; put the lemons in, cover the pan, and
quarter of an ounce of cloves, the same give them one boil; do this for iwo days
quantity of mace, the same of nulmeg, successively; on the last, however, boil
ditto of cayenne, and two ounces of flour the sugar to perlé, and when you bare
of mustard; to these put two quarts of boiled the lemons, put them by in pots.
vinegar, put it in a strong jar, in a kettle LEMON Pudding.- Peel four lemons
of boiling water; or set the jar on a hot thin; boil them till they are tender; rub
hearth till done. Set the jar bs, and stir them through a hair sieve, and preserve
it daily for six weeks; keep the jar close the fine pulp: Take a pound of Naples
covered. Put it into small bottles. biscuits, a little grated nutmeg, and two
LEMON to Pickle.* -Take twelve le. ounces of fresh butter, and pour over
mons, and rub them well with a piece of them some boiling milk or cream in
fannel ; then rub them over with bay which a stick of cinnamon bas been
salt, and lay them on an earthen pan, boiled. When cold, mix with them the
turning them every day, for three days.; l pulp of the lemons, and eight exgx well
tben slice an ounce of ginger, and salt ii beaten ; sweeten according to taste, and
well, and let it lay in salt for three days; | if you choose, add brandy. Edge a dish
parboil twelve cloves of garlic, well salt with good puff-paste, put in the mixture;.
ed, for threr days. A small handſul of garnish the top with strings of paste, as
mubaril-seed bruised, sotne cayenne pep; for tartlets, and bake it in a moderately
per, and one clove of garlic should heated oven.
be put to each lemon ; take your LENON Pudding.–Put half a pound of
lemons out of the salt, squeeze them, fresh butter with half a pound of loaf-
put them into a jar with the spice, and sugar, into a saucepan, and keep it
cover them with thr be t white wine stirring over the fire till it boils; put it
vinegar; stop them up close, and in a into an earthen pari, and grate the rind
month's time bey will be fit for use. of a larke lemon into it, and let it stand
Lexona to Pickle. They should be l till cold ; beat eight egys, and squeeze


LEM
( 315 )
LEM
the juice of the lemon on them; mix the spread the paste with a knife; add to it
sugar and butter with them; put soine a sufficient quantity of grated lemon.
rich puff-paste at the bottom of a dish, peel to impart the flavour required. The
then put in the preparation, add bits of whole being well mixed, cnt some sheets
candied lemon-peel when you have put of wafer paper into such figures as your
in the preparation. Bake with great fancy may dictate, and spread the paste
care.
over them, about a quarter of an inch in
LEMONS (Rinds of) Marmalade. thickness; place the:n on paper, and
Having squeezed the juice from your bake them in a moderate oven: If you
lemons, cut out all the white part, and wish to glaze your sweetmeats, boil some
put the rinds into boiling water; as soon sugar with orange Aower water to la
as they begin to soſten, take them from plume, and when they are taken out of
the fire, and throw them into cold water; the oven, wash them over with the syrup,
then lay them on a sieve to drain, and which dries almost immediately.
make them into marmalade, in the same LEMON Syllabubs.- Take a pint of
manner as apricots. Orange rinds are crean, a pint of white wine, the peel of
done this way.
two lemons grated, and the juice; sugar
LEMON Sauce.* - Put two glasses of according to taste; let it siand some
water into a saucepan, over the fire, and time ; mill or whip it, lay the froth on a
as soon as it boils, add shred parsley, sieve; put the remainder into glasses,
salt, pepper, a piece of butter, and the and lay on the froth. They should be
juice or two lemons; make the whole made the day before they are wanted.
quite hot, and in about five minutes the If you should wish them to taste very
sauce will be ready for table.
strong of the lemon, you must make use
Lion Sauce.-Pare a lemon, and cut of the juice of six lemons, and nearly a
it into slices; take out the seeds, and pound of sugar; they will keep fuur or
chop it small, boil the liver of a fowl, and five days.
bruise it; mix these in a little gravy, then LEMONS (Syrup of).*. Squeeze as
melt come butter, put in the liver, &c., many lemons as will yield about three
and add a little of the peel, chopped fine. quarters of a pound of juice, taking par.
Lemon Sauce for Boiled Fowls.- Cut ticular care that the peel of every lemon
thin slices of lemon into very small dice, is perfectly sound, and that they are
and put them into melted butter; give none of them in the least degree bitter.
it one boil, and pour it over boiled fowls. Set your juice in the cellar for four days,
LEMON'Sauce (White) for Boiled and then filter it through blotting-paper.
Fowls.-Put the peel of a small lemnon, Break a pound and a half of double re-
cut extremely thin, into a pint of sweet, fined sugar into pieces about an inch
rich cream, with a sprig of lemon-thyme, square; put them into a gallon matrass,
and ten white pepper-corns; simmer it pour the lemon-juice over it, close the
gently till it lastes well of the lemon ; matrass with paper, and place it in a bain
chen strain it, and ihicken it with a quar- marie until the sugar is entirely dis.
ter of a pound of butter, rubbed in a des- solved; then extinguish your fire, and
sert-spoonful of flour: Buil it up, then let the matrass cool gradually ; when
pour the juice of the lemon strained into cold, add two spoonful of spirit of le-
it, stirring it well. Dish the fowls, and mons, then bottle it, keep it well corked.
then mix a little white gravy, quite hot, LEMON Tart.- Rub six lemons well
with the cream, but do not boil them with salt, put them into water with a
together : add salt according to your little salt in it for two days ; then change
taste.
them every day with fresh water without
LEMON Sherbet,*-Dissolve a pound salt, for a fortnight. Boil them till they
and a hall of white sugar in a quart of are tender, and then cut them into halt
clear water; take nine large lemons, wipe quarters, cornerwise, as thin as possible.
them perfectly, cut each across, and take half a dozen pippins, pared, cored,
squeeze the juice into the dissolved and quartered, and put them into a pint
sugar; plunge the lemons into the sugar- of waier. Let them boil till they break;
ed water, and press them, so as to extract then put the liquor to the lemons, half
not only the juice, but the oil contained the pulp of the pippins well broken, and
in the rind. Mix the whole together, a pound of sugar. Boil these together a
and strain it through a close hair sieve. quarter of an hour; then put it into a
Pour the liquid into a sorbetière, and pot, and squeeze into it the juice of a
finish in the same manner as cream lemon ; two spoonsful will be sufficient
sherbet.
to give a proper favour to your tart,
Lemon Siceetmeats.* - Take a pound Put fine thin puff-paste into your patty-
of marchpane paste, and mix it with as pans, which must be small and shallow.
many yolks of eggs as will enable you to Before you put your tarts in the oven
2 E 2


LEN
( 316 )
LET
take a feather or brush and rub them and strain the cullis, which must not be
over with melied butter, and then sift too thick.
uver them some double-refined sugar. LENTILS, fricasseed.* -Make a light
LEMON Wafers. -Squeeze the juice of roux, in which put some sweet herbs, or
six lemons into a basin; pound and siſt onions cut in dice; give them a few turns
some double-refined sugar, and mix it in the roux; to which add a little stock,
with the lemon-juice ; put the white of or water; when well mixed, put in the
one egg with it, and mix the whole well lentils with salt and pepper. Serve them
together with a wooden spoon, to make bot.
it of a good consistence; take some sheets LENTILS à la Maitre d'Hélel. -Blanch
of wafer-paper, and put one sheet of it and drain your lentils, put them into a
on a pewter
sheet or iin plate; put on it pan with a good bit of butter, shred par-
a spoonful of the preparation, and spread sley and scallions, salt, and pepper; fry
it all over the paper with a knife; cut it them lightly, and serve them very bot.
into twelve pieces, and put them across LENTILS À la Maſtre d'Hótel.-Boil
a stick in a hot stove, with that side the some lentils in salt and water; then drain
paste is on uppermost, and you will find them, and put them into a saucepan,
they will curl; when they are hall curled, with a large piece of butter, shred par-
take them off very carefully and put sley, some salt, and pepper, tosk them
them up, endways, 'in a sieve, that they in a stewpan, and serve them hot. Gar-
may stand up; let them be in the hot nirh with criists of brend round.
stove one day, and you will find they LENTILS, Purée of.* -Take two pints
will be all curled, and then they are of lentils, and do them in the same man-
done.
ner as dry, peas; when done, take out
LEMON Water.-Put two slices of thinly the vegetables, bacon, and beef; strain
pared lemon into a teapot, a little bit of the the lentils, and put them into a stewpan,
peel, and a bit of sugar, or a large spoon- with three or four ladlesful of espagnole.
ful of capillaire ; pour in a pint of boiling This purée requires more liquid than
water, and stop it close for two bours. the pras, as it will take a longer time
Lemon Water Ice. - To a pint of to colour; skim it well, and be careful
lemon-juice, put a pint of water, half a not to make it too thíck. When pro-
gill of brandy, sweeten it with clarified perly reduced, put it into another sauce-
Bugar, and freeze it.
pan, and set it by till wanted.
LEMON (White) Conserve. - Boil a LÉTTUCES à l'Espagnole.*-Wash
pound of the finest sugar, take it off the some lettuce-bearts;, boil them about
fre, and squeeze into it the juice of one twenty minutes in plenty of water with
lemon at different times, stirring con- salt in it; then press out all the water;
tinually ; it will make the sugar as white put pepper and salt inside the lettuces,
as milk if properly done; take care not and tie them up. Lay slices of veal and
to drop any of the Reeds into it; work it bacon, two carrois cut in pieces, three
well together, and when it is of an equal onions, two cloves, and a bay.leaf; put
substance (which prove in the same man in the lettuces, with bacon over them;
ner as any other jelly), pour it into a noisten with stock and the remains of
mould. Lemon conserve is made in the broth; when they have simmered an
same manner, only that the sugar must hour, put the lettuces in & cloth, press
be boiled to a greater height than for out all the moisture, untie and glaze
white lemon conserve.
them. Dish them, en couronne, with
LENTILS.*-Choose them large and croutons, nearly the same size. Serve an
white, and, after having washed and espagnole sauce under them.
picked them, boil in water; when done, LETTUCES, Fried.*--Choose your let-
fricassee them like white kidney-beans. tuces small and round; trim and tie
There is a small sort of lentil which is them up, put them into a stewpan with
not much used to fricassee, but is the slices of bacon, carrots, onions, salt,
þest to make cullis, both from the colour pepper, nutmeg, a bunch of sweet herbs,
being finer, and the flavour better. and stock; braise them in this till nearly
LENTIL Cullis.- Make a meat gravy done; take them out, press them in a
with yeal, ham, onions, parsley, scallions, cloth; when culd, dip them in batter
two cloves, and come winter savory; set and fry them.
these on the fire, and when the meat LETTUCES, Garbure nf.* -Put about
catches, add some stock, and simmer thirty lettuces into boiling water, and
till done. Boil the lentils in stock, blanch them for half an hour; then let
pound and rub them through a sjeve into them cool; press out all the water, tie
the stewpan with the meat; give the them up, line a stewpan with slices of
whole one boil; then take out the meat, veal and bacon ; lay the lettuces on this,


LET
( 317 )
LEV
with two or three carrots, three onions, | pan of clear water for a few minutes,
and two cloves; cover them with bacon, place them on a clear hair sieve, and
pour in some good stock, and simmer when well strained, they must be cut
them an hour and a half; then drain the across in three pieces, and put in a roup
lettuces, cut them in slices, longwise. pot with a little sugar and salt; fill it
Put, alternately, layers of bread-crumbs up with good consommé, and set it by the
and lettuces, until all the latter are stove to boil gently; skim it well, and
used ; pour the sauce over them (having clarify it th same as other soups.
strained it); set the dish over the fire, LETTUCES (minced) Soup.* -Pick off
and simmer the whole for sone time. all the green leaves of the lettuces, chop
Put scarcely any salt to this garbure, but the hearts small, and toss them up in a
strew pepper between each layer. little butter, till they are reduced to a
Lettuces, Garniture of.* -Take se- pulp; then add your broth or stock, and
veral fine lettuces, pick off the green boil them for an hour; soak your bread
leaves; wash them well in cold water; as usual, and then finish your soup. Cos
and having blanched them in boiling, lettuces are done in the same manner.
throw them again into cold water; drain, LETTUCES Stuffed.—This dish is pre-
press, and tie them up. Put the lettuces pared, dressed, and served in the same
into a stewpan with slices of bacon and manner as cabbages stuffed.
veal, salt, pepper, scallions, thyme, LEVERET.-(See Hare.)
basil, parsley, bay-leaf, cloves, onions, LEVERET à l'Anglaise,* -Skin a leve-
and carrots, a glass of white wine, and a ret without taking off ihe paws, which
sufficient quantity of either stock or must also be skinned, leave on the nails;
water to cover them; braise them in this then take out the internal parts carefully;
for several hours over a slow fire. When scald the ears in the same manner as
wanted, drain them well, and if large, those of a pig; remove the bitter parts
cut them in two, lengthwise.
from the liver, pound it with equal quan-
LETTUCES with Gravy.*_Wash and tities of butter and panada; mix these
boil them in boiling water, with some with the yolks of four eggs, salt, pepper,
salt; when done, press and chop them up, spices; cut a large onion into dice, tors
and put them into a saucepan with a little it up in a little butter; when cold, add it,
four, dripping, or butter, and gravy; with a small quantity of dry sage rubbed
moisten with stock, and serve.
into powder, to your farce, and fill the
LETTUCES, Minced.*-Take as many leveret; sew it up, and truss it ; fasten it
lettuce-hearts as you may require; wash on the spit, tie slices of bacon, and a but.
them well, and blanch them in a little tered paper over it; roast it about an
salt water; when done, put them into hour and a quarter ; take off the paper,
cold water; when they are sufficiently and the bacon, before it is quite done;
cooled, put them into a cullender, and serve it with gravy and currant jelly,
and
press out all the water with your hand; melted butter if you like.
iben mince them small; put a quarter LEVERET en Caisse.*-Take two small,
of a pound of butter into a stewpan; then or one good-sized leveret, cut in pieces,
put in the lettuces with salt and pepper; as for civet; put into a stewpan & quar.
in a few minutes stir in a little flour, add ter of a pound of butter, two ounces of
some stock, and stew the whole about a grated bacon, a dozen shalots, as many
quarter of an hour; then serve it with mushrooms, and some parsley, all chop-
bread round it.
ped small; season it with salt, pepper,
LETTUCE Soup.*-Having picked and nutmeg, and other spice, a clove of gar-
washed the lettuces, put them into boil. lic pounded, and a bây.leaf; put to this
ing water, with a hardful of salt, for half a bottle of white wine, and reduce till
an hour; then throw them into cold the herbs give out the butter again; then
water; the lettuces being cooled, press put in the pieces of hare, and stew it with
out the water, and tie thein up; lay some fire over and under for lialf an hour, toen
glices of veal in a stewpan, tlien slices of take them out, and lay them on a dish;
bacon; place your lettuces on them, put two spoonsful of reduced espagnole to
cover them with the same ; put in some ihe herbs, and whien preity thick, pour it
onions and carrote sliced; inoisten them over the leveret, and leave it to cool; in
with stock, and boil them over a gentle the meanwhile oil mix sheets of paper, on
fire for an hour or longer, if necessary; one of which lay thin slices of bacon ;
prepare your bread as usual, and place then put the cold leveret in as square a
the lettuces on it.
form as you can, with all the seasoning,
LETTUCE Soup - Take two dozen fine cover it with bacon, and the five sheets
cabbage lettuces, well washed and blanch- of paper, so folded, over the edges (still
ed in salt and water; when done, take a preserving the square shape) that none
cullender spoon, and put them in a stew• l of the seasoning or sauce may escape, tie
2 E 3


LEV
( 318 )
LIV
it up, and an hour before dinner put it twice, the last time with egg, and fry
on a gridiron, over
a slow fire; be care- them ; drain, and serve them with
a clear
ful that the paper does not burn; when aspic sauce.
sufficiently done, take off the thread and
LEVERETS (Fillets) Tourte of.-Cat the
one sheet of the paper ; make a small meat off the leveret into small piecer,
equare opening, into which pour a re. each of which roll in grated bacon, sali
duced espagnole.
and pepper; prepare your crust, lay a
LEVERET in Caul.- Bone a leveret, little butter on it; then put the meat
and fill it with a good forcemeat, wrap. it with more butter, a slice of ham, a bunch
in a caul, fasten it on the spit, baste with of sweet berbs, and lay slices of bacon
butter, and when done, serve it with a over the whole; cover and bake the
sauce piquante.
Lourte ; when done, open it, take out the
LEVERET au Chevreuil.-Singe a good; bacon, ham, and herbs : make a sauce
sized leveret over a charcoal fire, lard with the bones
and some cullis, pour it
and lay it for three or four hours in in, lay on the top of the tourle, and serve
warm water, vinegar, butter, four, salt, it.
pepper, parsley, shalots, thyme, bay-leaf, LEVERET, Gravy of.* --Cut some bacon
basil, sliced onions, lemon-peel and int dice, put it into a saucepan with some
cloves ; fasten it on the spit, put it to the small onions, mushrooms, parsley, thin
fire, basting it with the above marinade ; slices of veal, a little pepper and salt, a
strain what remains of it, add a little cul. glass of stock, the same of white wine,
lis, and serve in a boat, when the leveret two tarragon leaves, and a little lemon
is done.
lay a leveret cut in pieces on these ;
LEVERETS, Collops of.* - Take the cover the saucepan close, and let it stana
meat from the bones of a cold roast leve for thre or four hours on a slow fire; then
ret, mince it as fine as possible, with a take out the leveret, cut the meat from
slice of lamb or veal blanched; put it the bones, press out all the gravy until
into a saucepan, with a piece of butter no!hing remains but the dry fibres ; take
rolled in flour, and a little veal gravy, off whatever fat may be on it, and strain
give it a few, turns; in, the meantime, the gravy for use,
roll out some puff-paste very thin; cut LIAISON.-Thickening it is usually
it into pieces the size of a crown-piece ; done with the yolks of eggs.
moisten one half of the number, lay a LIQUORICE Paste. - Scrape and
little of the above preparation on each; bruise a quarter of a pound of liquorice-
and cover them with the remaining half root, and boil it in a little water till it is
of the pieces ; fasten the edges together, much reduced ; let it stand to settle, and
and fry them either in lard or butter. pour it clear off, and dissolve in it hall an
LEVERET, Cullets of:-Take the fillets ounce of gum-dragon : when thoroughly
from a leveret, cut out as many ribs as dissolved, sift it in a linen bag, and
you have fillets, and stick a bone in mix sugar with it till it is brought to
each ; lay them on a dish that will bear the consistence of a paste ; then cut it
the fire, with a little broth, sweet herbs, into what flowers or designs you think
mushrooms, pepper, salt, and a piece of proper.
butter, cover, and set the dish on the LIVERS in Caul. - Take the lean
fire ; stir them two or three times, when livers of pullets, capons, geese, turkies,
doné, serve them with a rich cullis.
&c., with marrow, and bacon, veal sweet-
LEVERET Fillets Bigarré:'-Take eight breads, mushrooms, and truffles, some
leveret fillets, trim and bread the four lean dressed ham, some onion and par-
smallest ; have some breasts of fowl cut sley; when it is well minced, mix it with
in semicircles, slit the four larger filletr, yolks of eggs to bind it; take the caul of
and put one of the semicircles in each, ko a call or sheep, and cut it into pieces,
as to form a J; broil the four breaded according to the size you would have
fillets, and fry the four others lightly in them; lay some of the farce on the piece
butter; dish them alternately en con- of caul, and a fat liver upon that, then
ronne, with a purée of mushrooms in the
some more forcemeat, then another liver,
middle; glaze, and serve them.
then forcement, and so on till you have
LEVERETS' Fillets Fried.* -Take six laid all; put the caul on a sheet of paper,
fillets of leveret, cut each in:o three and fry it in boiling lard, or bake them in
pieces, and these again in two, by which an oven in a pasty; pan : when they are
jou will have eighteen pieces: make a done, drain away the ſat, lay them in a
farce the same as for hare; split each dish, warm a little gravy, season with
piece in hall; beat them with the bandle salt and pepper, and pour it over the
of a knife; season with salt and pepper; divers; add a squeeze of orange or lemon
spread the farce over, and roll them up, juice, and serve.
to about the size of a finger; bread them LIVERS (Far), Collaps ef.* -Pound some


LIV
( 319 )
LIV
Eat livers with beel marrow, finę herbs, the preparation on the bread with fillets
shred small, salt, and spices mix them of ancbovies laid in cross-bars over it;
together with cream, or yolks of egys; baste them with melted butter, strew
roll out some puff-paste, cut, fill, and bread crumbs over, place them on a
finish the collops in the same manner as baking plate, and bake them for hall an
collops of leveret.
hour. Serve the toasts with melted but-
LIVERS (Fat) Garniture.* -Take six ter and lemon juice.
fat livers, from which take the bitter LIVERS with Mushrooms. Take the
parts, trim them carefully, so that they livers of any sort of tame fowls, and
do not burst; then lay them in water to when they are cleared from the galls,
get rid of the blood, and scald them the pút bards of bacon at the bottom of a
same as cocks-combs ; stew the livers baking-pan, and lay the livers upon
between slices of bacon, in a rich mire them ; season the livers and cover them
paix; when done, lay them aside till with bards of bacon; bake them in a
wanied for garniture.
moderately heated oven; wash and pick
LIVER (Fat) Loaf.*-Weigh a pound some mushrooms, dry them over a stove,
of fat livera, ten ounces of panada, and then lay them in a dish with a little
eight of fresh butter, or grated bacon; bacon and vinegar; then toss some slices
pound the panada, then add the butter to of bam in boiling lard, with a bunch of
it, and pound them together, take then savory, and a pinch of flour; moisten it
out of the mortar, in which pound the with some veal gravy; when the mush-
livers, after a time put the other ingre- rooms and livers are well drained, boil
dients to it, and beat the whole well for them in the same sauce, skim of the fat,
a quarter of an hour, mixing with it by and serve them up hot.
degrees, the yolks of five eggs, an ounce Liver and Pursley Sauce.-Wash the
of spiced salt, two spoonsful of fine herbs, liver (which should be quite fresh) of a
done up in butter, and one of velouté ; Cowl or rabbit, and boil it for ten minuter,
rub this farce through a quenelle sieve in five table spoonsful of water ; chop it
into a pan; add to it two ounces of calf's fine, or pound or bruise it in a small
udder, two of tongue, à l'écarlate, and quantity of the liquor it was boiled in,
two of truffles all cut into dice, line a and rub it through a sieve; wash about
plain circular mould with thin slices of one-third its bulk of parsley leaves, boil
bacon, make them very smooth, and put them in a little boiling water with a tea
the farce into it.
spoonful of salt in it; lay it on a hair
LIVER (Far) Toasts. - Make a farce sieve to drain, and chop it very fine; mix
with some bread soaked in cream, truf- it with the liver, and put it into a quarter
Bes, one or two fat livers, marrow, Blialots, of a pint of melted butter, and warm it
all well pounded, and mixed with shred up; do not let it boil.
paraley, pepper, salt and eggs; cut some LIVERS au Ragout.--Take the liver of
elices of crumb of bread, about half an a turkey and the livers of balf a dozen
inch thick; spread the farce on, of the fowls, clean them, and take the greatest
same thickness as the bread, smooth care not to break the galls, for if the
them with a knife dipped in whites of livers are bitter the dish will be spoiled;
eggs, strew bread crumbs over, and fry put them into cold water, and then put
them; serve with any clear sauce under the livers of the fowls into a saucepan,
them.
with rather more than a quarter of a pint
LAYERS(Far) Tourte of. Put the crust of gravy, a spoonful of catsup, a spoonful
upon a pie-dish in the usual manner, and of pickled mushrooms, a piece of butter
lay pounded bacon at the bottom; season rolled in Aour, and some salt and pep-
the livers and place them on the bacon ; per ; stew them gently ten or twelve
cover them with butter, a bunch of sweet ininutes ; nicely broil the turkey'r liver,
herbs, one slice of ham, and * few of lay it in the middle of the dish, place the
bacon; cover, and bake it. The ham, stewed liver round it, and pour the sauce
hacon, and herbs inust be taken out when over.
it is done, drain off the fat, and pour a Liver Sauce.-Take the livers of poul-
ragout of cock's.combs in, and serve. try, or game, chop them very small, with
LIVERS (Fish) Toasts.--Mince the parsley, scallions, tai ragon-leaves, and
livers of any kind of fish, and having halots. Soak them in a litele butter
mixed them with shred parsley, shalots over the fire, and then pound them, add
and capers, pepper and salt, set it on the cullis stock, pepper and salt; give the
fire with a bit of butter, and let it simmer whole a boil with two glasses of red wine,
for some time; in the mean time take some coriander, cinnamon, and sugar; reduce
slices of crumb of bread, cut them into and strain it. Thicken with a bit of
what shape you please, fry them in but butter rolled in four. Serve it in a
ter, and when the livers are cold, spread sauce-boat.


LOB
(320)
LOB
LIVER Sauce for Boiled Chickens.-ster, and keep it boiling briskly from balf
Boil the livers till you can bruise them an hour to an hour, according to the size
with the back of a spoon, mix them in a of the lobster; wipe of all the scum
little of the liquor they were boiled in; from it, and rub the shell with a very
melt some butter very smooth and put little butter or sweet oil; break off the
to them; add a little grated lemon peel, great claws, crack them carefully in each
and boil all up together.
joint, so that they may not be shattered,
LIVERNOISE.-This sauce is only a and yet come to pieces easily; cut the
Macédoine, made with Espagnole instead tail down the middle, and send up the
of béchamelle ; reduce a few carrots and body whole.
turnips to a glaze, and add them to the LOBSTERS Broiled. When the lobsters
Espagnole, taking care that it does not are boiled, split their tails and chines,
boil.
crack the claws, pepper and salt them;
LOAF à la Duchesse.-Blanch and take out their bodies, and what is called
pound two ounces of pistachio nuts, hall the lady; then put them again into the
a pound of sweet almonds, two ounces of shell, and then on the gridiron orer a
dried lemon chips, and bali a pound of clear fire, also the tails and claws; baste
sugar: when all these are reduced to a them with butter, and serve them with
paste, mix it with the yolks of six eggs, melted butter for sauce.
add the whites well beaten; form into LOBSTERS Buttered.-Boil them, take
the shape of a loaf, place it in a but out the meat, cut it into pieces, put to it
tered dish, and bake it in a slow oven : a little gravy, the inside of the lobster,
when Jone, glaze, and strew nepareils and the spawn bruised; add a very little
over it.
white wine, pepper, salt, nutmeg, lemon-
Loaf, Spanish.-Scoop out the crumbs peel grated, a piece of butter rolled in
from balí a dozen crusty rolls, and fill flour, and a little lemon-juice; stir this
them with any sort of cream you may together, let it boil up; quarter the
think proper; soak them in Spanish chine, season it with pepper and salt, And
wine for a short time; spriukle flour broil it; lay it on the dish on the rest.
over and fry them ; glaze them before Garnish with sliced lemon.
they are sent to table.
LOBSTER Cake.-Pound the meat of
LOAF en Surprise. - Scoop out the two boiled lobsters with the lean of raw
crumb from a crusty French roll, dry ham, some beef marrow, the yolks of four
the crust a minute in the oven, glaze eggs, a bit of bread soaked in cream, a
and replace it to dry; when cold, fill it a little mace pounded, cayenne pepper,
with blancmange; put it on ice, and and salt. Colour the whole with lobster
when the blancmange is quite firm, spawn; then line a mould with thin
place it on a dish for table. This should slices of fat bacon, press down the mix-
be done either with one large French ture into it, cover with bards of bacon,
brick, or three or four rolls.
and put on the cover of the mould; and
LOBSTERS, to Choose. The heaviest then put it into the oven, let it bake an
are considered the best, and it is prefer hour and a half, and let it stand till
cold;
able to boil them at home. If they are turn it out of the mould, take the fas
quite fresh, the claws will have a strong away, and serve the cake up, either mo-
motion when you put your finger on the delled or plain, with some savory jelly
eyes and press them. When you buy round it.
them ready boiled, try whether their LOBSTERS, Curry of.-Take them from
tails are stiff and pull up with a spring, their shells, and lay them in a pan, with
otherwise that part will be flabby. The a small piece of mace, four spoonsful of
cock-lobster may be distinguished frcon veal gravy and four of cream; rub one
the hen by the narrow back part of the or two tea spoonsful of curry-powder
tail, and the two uppermost fins within quite smooth, one tea spoonful of flour,
it are stiff and hard ; but those of the and one ounce of butter; simmer for an
hen are soft, and the rail broader. The hour : squeeze in the juice of half a
male, though generally the smallest, bas lemon, and add salt.
the highest flavour, the flesh is firmer, LOBSTERS in an Italian Salad.-Take
and the colour when boiled is a deeper two lobsters, cut them in pieces by tak-
red. They come in about April, and ing off the claws and tail, each of which
remain in season till the oysters return. / split in two; the spawn rub through a
Hen lobsters are preferred for sauces, dry sieve to garnish the salad, made in
on account of their coral.
the following manner :-wash two or
· LOBSTERS, to Boil.-Put on a fish-ket- three cabbage-lettuces, take away the
tle, with water salted in the proportion stalke, cut them in large shreds, slice a
of a table spoonful of salt to a quart of beet-root and a cucumber; wash, pick,
water, and when it boils put in the lob- 1 and cut into long shreds, four anchovies,


LOB
( 321 )
LOB
chop some tarragon and chervil, two, with pepper, salt, two spoonsful of vine-
boiled eggs, the yolks and whites chopped gar, and a little anchovy liquor. Melt
separately if you have any cauliflowers balí a pound of fresh butter with some
or French beans, boil and put them with bread crumbs grated very fine, and the
the other things to garnish : having yolks of ten eggs. Put a good puff paste
every thing prepared, place the lettuces over the dish, lay in the tails, and then
in the centre of the dish in a heap, and add the rest of the meat on them. Put
place the lobster and other things ac on the lid, and bake it in a slow oven.
cording to your taste, and just before LOBSTERS Polted.-Take ont the meat
you serve, garnish it with Italian salud as whole as you can, split the tail, and re-
sauce.
move the gut; if the inside is not watery,
LOBSTERS 1o Marinate.-Halſboil them, add that. Season with mace, nutmeg,
take out the meat and lard the tails with white pepper, salt, and one or two cloves,
a salted eel : tben cut the tails longways, in the finest powder. Put a little butter
and fry them in oil; make & gauce with at the bottom of the pan, and the lob-
white vinegar, salt, pepper,
cloves, mace, stere smooth over it, with bay-leaves be
sliced ginger, parsley, sage, winter sa tween; cover it with butter, and bake it
vory, sweet marjoram, the tops of rose- gently. When done, pour the whole on
mary and thyme, and some bay leaves : the bottom of a sieve, and with a fork
dish the lobsters, and pour the sauce lay the pieces into potting-jars, some of
over them; lay upon them three lemons each sort, with the seasoning about it.
cut in slices, and run it all over with When cold, pour clarified butter over it,
.butter.
but not lot ; it will be good the day after
LOBSTER Patties.-Sheet your patty, it is done, and if very highly-seasoned
pans with puff paste, and put a small and thick-covered with butter, will keep
piece of crumb of bread into each ; then some time. Potted lobster may be used
cover them with more paste, trinn round cold, or as a fricassee, with cream sauce.
the pan, wash the tops of the paste with Lobster à la Remoulade. * Break
488, and bake them of a light colour. the shell, open the back, take out all
When they are to be served, take out the inside, and put it into a china ba-
the bread and fill them with lobster sin, mix a dessert spoonful of mustard,
chopped ; add to them a little strong parsley and shalots, shred small, salt,
consommé of veal, a small quantity of pepper, and the coral: stir these toge-
four, lemon-juice, cayenne pepper, a bit ther well, with some oil and vinegar ;
of lemon-peel, a shalot chopped' fiue, put your lobster on a dish, and the above
an anchovy rubbed through a sieve, and mixture or remoulade in a sauce-boat.
mixed over the fire for five minutes. LOBSTER Roasted. More than half boil
The lobsters should be half boiled before it, take it out of the water; while hot,
they are chopped for the patties. rub it well with butter, put it in a Dutch
LOBSTER, Petits Patés of. Take some oven, baste it well till nicely frothed ;
light puff paste, roll it out thin, and cut serve with melted butter.
it into pieces with a circular paste-cut LOBSTER Sauce. - Put the coral or
ter; lay them as smoothly as possible in Epawn of a lobster into a mortar, with a
amall copper drum-shaped moulds; take bit of butter, and well pound it; then rub
the tails
of two lobsters, cut the meat it through a fine hair sieve; put some
into small pieces, which put into some butter sauce into a stew pan, and the
béchamel ; when well heated fill
the coral of the lobster: set it on the fire till
petits pâtes, cover, dorez, and bake it is very hot, and looks perfectly smooth
them. "As soon as they are done, take and red, if not smooth pass it through a
them out of the moulds, and serve them. tammy: then put in the meat of the lob-
LOBSTERS 1o Pickle.Boil your lobster, cut into small dice; make it very
sters in vinegar, white-wine and salt; hot, squeeze in a little lemon juice, and
then take them up, and put into the serve it to table.
liquor all sorts of sweet herbs, cloves, LOBSTER Sauce. Pound the coral,
pepper, and mace; then put in the lobo pour upon it two spoonsful of gravy;
sters again, boil them all together; when strain it into some melted butter; then
completely done, take them out and put put in the meat of the lobster, give it all
them into a barrel or vessel just large one boil, and add the squeeze of a lemon.
enough to hold them; pour the liquor You may, if you choose, add two ancho-
over them, and set them by for use. vies pounded.
LOBSTER Pie --Boil two or three lob LOBSTER in a Savory Jelly.- Make a
sters, take the meat out of the tails, and good aspic jelly, being
very clear, and the
cut it into pieces. Then take out all the mould ready in ice, hall fill it with the
spawn, and the meat from the claws ; jelly, and when it is eet, lay some ancho.
beat it well in a mortar, and season ii / vies, shredded fine, in what torm you


LOB
( 322 )
MAC
please, on the jelly, then your lobster, and rub it down with a bit of butter, two
cut the same as for salad, over it; fill the spoonsful of any sort of gravy, one of soy,
mould with the remainder of the jelly, or walnut catsup, a small quantity of
and when set serve it for a second course, salt and cayenne, and a spoonful of port;
entrée, or a supper dish.
stew the lobster, cut into bits, in the
LOBSTER (Collops of) in the Shell.* -
gravy as above.
Cut the lobster in two, without breaking
the shell, take out all ihe meat, and cut
it into dice, take out all the inside of the
M.
lobster and clean the shell. Put two
Bpoonsful of velouté, a little butter, salt, MACARONI.* -Put a piece of butter,
and cayenne pepper into a saucepan, and half a pound of macaroni, an onion stuck
stir it over the fire: when quite hot, put with two cloves, and a little salt into
in the minced meat, and the inside ; hot water, boil them for three quarters
and pour the whole together into the of an hour, and then, if the macaroni is
shell; smooth it over with a knife, strew flexible, take it out and drain it well.
bread-crumbs over, baste it with clarified Put it into another saucepan with two
butter, make it very hot, and colour it ounces of butter, three of grated Parme-
with a salamander.
san cheese, four of Gruyere, also grated,
LOBSTER, Small Timbales of. - Take a little pepper and nutines ; toss up the
the white meat from a couple of small wliole together, adding two or three
lobsters, cut it into dice ; mix two spoons- spoonsful of cream; and when done, put
ful of béchanel with a quarter of a pound it on a dish, and serve it very hot.
of fresh butter, a little shred parsley, a MACARONI, dressed Sveet.-Boil two
tea-spoonful of cavice, and half a spoon- ounces of macaroni in a pint of milk, with
ful of elder vinegar; make it hot, but not a bit of lemon-peel, and a good bit of
boiling; put in the lobster, season with cinnamon, till the pipes are swelled to
pepper and salt, fill some small custard their utmost size without breaking. Lay
moulds with this, and serve hot.
them on a custard-dish, and pour a cus-
LOBSTBR Soup -Boil three fine young card over them hot. Serve cold.
hen lobsters; when cold, split the tails, MACARONI, au Gratin.* - Lay fried
take out the meat, crack the claws, and bread pretty closely round a dish, boil
cut the meat into pieces; take out the your macaroni in the usual way, and
coral and soft parts of the body, bruise pour it into the dish ; smooth it all over,
part of the coral in a mortar, pick out and strew bread-crumbs on it, then a
the meat from the chines, bruise part of it pretty thick layer of grated Parmesan
with the coral, and with this make force- cheese ; drop a little melted butter on it,
meat-balls, seasoned with mace or nute and colour it with a salamander.
meg, grated lemon-peel, anchovy, and MACARONI à la Napolitaine.*-Boil
cayenne; pound these with the yolk of two pounds of inacaroní for half an hour,
an e88
in salt and water; then put it into a cul.
Have three quarts of veal stock ; bruise lender to drain. Take three quarters of
the small legs and the chine, and put a pound of Parmesan cheese grated; put
them into the stock to boil for twenty a layer of macaroni in a deep dish or
minutes; then strain it, and to thicken tureen, and on it a layer of macaroni,
it, take the fresh coral and bruise it in the cheese, and so on, alternately, till
a mortar with a little butter and Aour, both are used up, making the Parmesan
rub it through a sieve, and put it to the the top; pour over it some gravy,
soup with the meat of the lobsters and à l'étouffade; melt half a pound of fresh
the remaining coral ; let it siminer very butter, and put on the whole. Serve it
gently for ten minutes; do not let it boil, very hot.
or its fine red colour will imunediately MACARONI and Parmesan Cheese Sp.
fade; pour it into a tureen, add the juice -Take a quarter of a pound of macaroni,
of a lemon, and a little essence of an- | boil it till tender in a quart of veal stock;
chovy.
then add three ounces of grated Parmesan
LOBSTERS, lo Stew.-Put the lobster cheese, a little pounded mace, five pints
into a stewpan, with vinegar, claret, but more of veal stock; boil all together five
ter, suet, and nutmeg ; stew it rather minutes, and rub it through a tammy;
dry, and then take it up and lay it in a then boil it again for ten minutes, skim
dish; pour butter over it, and garnish it, season it with salt and cayenne pep.
with slices of lemon.
per to the palate; and add a liaison with
LOBSTEK, Stewed (a very high Relish). the yolks of four eggs, and some cream.
-Pick the lobster from the shell, and MACARONI, Potage of.* - Take hall a
put the coral into a dish that has a lamp, pound of macaroni, break it in small


MAC
( 323 )
MAC
pieces, boil and drain it, dress it in a cheese over it, smooth it over with a
consommé, similar to that for mock tur: knife, and colour it with a very hot sala-
tle soup; pour it into your tureen, and mander.
serve grated partiesan separately.
MACARONI, Timbale of.* -Take some
MACARONI Pudding:- Take an ounce puff paste, roll it thin, and cut it into
or two of the pipe sort of macaroni, and narrow bands; twist each into a kind of
simmer it in a pint of milk, and a bit of cord, which place round the insides of
lemon-peel and cinnamon, till tender ; buttered moulds, snail fashion ; fill each
put it into a dish, with milk, three eggs, mould with macaroni, cover the tops
but only one white, some sugar, nutmeg, a with grated bread, and Parmesan cheese
spoonful of almond-water, and half a glass (equal quantities of each); put the tim-
of raisin wine; lay a nice paste round the bales into a warm oven, and bake them
edge of the dish, and put it in the oven three quarters of an hour; when turn
to bake.
them on a dish, and serve.
If you choose you may put in a layer MACARONI Timbale of au Chasseur.
of orange-marmalade, or raspberry jam : Prepare the macaroni as for the time
in this case you must not put in the al- bale, putting filets of larks, dressed in
mond-water, or ratafia, you would other. espagnole trarulé, and a fumet of game.
wise add to flavour it.
instead of the velouté and gravy. The
MACARONI (10 Serve).-Simmer it in a rest of the operation is the same as tim-
little stock, with pounded mace and salt. bale of macaroni.
When quite tender, take it out of the MACARONI Timbale of, a la Marinière.
liqnor. lay it in a dish, grate over it a -Cut the filets of a middling sized sole,
good deal of cheese, then over that put and fry them lightly in butier; blanch
bread grated very fine. Warm some but two carp roes, and take about a dizen
ter without oiling, and pour it from a very red crayfish tails; prepare your
boat through a little earthen cullender all macaroni as directed (see timbale of
over the crumbs, then put the dish in a macaroni), with the addition of two
dutch oven to roast the cheese, and spoonstul of béchamel maigre, and four
brown the bread of a fine colour.' The ounces of cray-fish butter, and orly ball
bread should be in separate crumbs, and the usual quanti'y of plain butter. When
look light,
done, put about a quarter of it in the time
MACARONI (to. Serve).-Wash it well, bale, and on it the two carp roes, ball
and simmer it in half milk, and half of the cray-fish tails, and as mar.y fise
veal or mutton stock, till the macaroni white mushrooms; cover these with a
is tender; then take a spoonful of the third of the macaroni, upon which lay
liquor, put to it the yolk of an egg, beaten the filets of sole, the remainder of the
in a spoonful of cream; just make it hot tails, and six white mushrooms. Pour
to thicken, but do not let it boil; pour it the rest of the macaroni on this, and
over the macaroni, and then grate fine old finish as directed. See the recipe above-
cheese all over it, and add bits of butter; ! mentioned.
brown it nicely with the salamander. MACARONI Tourte au Zephyr.-Scald
MACARONI Soup.-Boil a pound of the i about haly a pound of macaroni; drails,
best macaroni in a quart of good stock, and then boil it in some good stock;
till it is quite tender; then take out hall, when quite tender, add to it a proper
and put it into another stewpan. To the quantity of grated Parmesan cheese, and
remainder add some more stock, and ! veal cullis, put it into a tous le au zephyr
boil it till you can pulp all the macaroni i (see tbe article), and serve.
through a fine sieve. Then put it to the MACAROONS.- Take a pound of
two liquors, adding a pint or more of sweet almords blancbed, aid riicely
boiling bot cream, the macaroni that was pounded, add a liule rose water to pre-
first taken out, and half a pound of graled vent their oiling; add a pound of sliced
Parmesan cheese; make it hot, but do sugar, then wbisk the whites of ten kaça
not let it boil ; serve it with the crust of to a solid froth, and add to the alise;
French rell, cut into amall pieces, beat all togetber for some time. Have
MACARONI Slewed.-Boil a quarter of ready wafer paper on tin plates, drop the
a pound of macaroni in beef stock, till, mixiure over it separately, the size of a
nearly done; then strain it, and add a shilling, or smaller; siſt over them a lit-
gill of cream, two ounces of butter, a tle sugar, and bake them.
table-spoonful of the essence of ham, Macarooss Bitter Ice Cream.*-Take
three ounces of grated Parmesan cheese, a quarter of a pound of bitter macaruens,
and a little cayenne pepper and salt; mix pound them, and having prepared the
them over a fire for five minutes, then cream, eges, and sugar, in the soul
put it on a dish, strew grated Parmesan way (see ice cream); add the macar on


MAC
( 324 )
MAC
powder, boil, strain, and finish, as therein in a moderate oven for three quarters of
directed.
an hour.
MACAROONS Filled. *-Take some sweet This kind of cake requires great care
macaroon paste, and lay the cakes on and attention; it will be well therefore
wafer, quite round; when all are done, to take notice of the following rules:
have a round stick (about an inch in dia: 1. To mind that the almonds are per-
meter), and make a hollow in the centre fectly dry before you begin to pound
of each ; bake them as usual, till yellow, | them. 2. Take great care that not a
and crisp, then take them out, and put particle of the yolk is mixed with the
in the hollows preserved cherries, rasp white of egg, which would entirely spoil
berries, or some jelly; and instead of the colour of the macaroons, and prevent
detaching the macaroons from the paper, their rising in the oven; to avoid this,
cut it close round the edges.
open each separately, and if perfectly
MACAROON (Filled) Tart of.*-Cement fresb, divide the yolk and white with great
together as many sheets of wafer-paper care. 3. The oven must be no more than
as will be sufficient to cut a piece ihe moderately heated, nothing being more
size of a dish ; spread over its surface liable to burn than almonds and
sugar;
sweet macaroon paste, about a quarter by the least negligence in this respect,
of an inch thick ; on this place a border the surface would be burned, whilst the
of almond-shaped macaroons round the inside would remain unbaked. The best
edge; then lay them in diagonal lines method to obviate any mischief of this
over the whole; cross tbese again, so as sort :- put two or three macaroons into
to form a treillis over the surface, taking the oven to try it; leave them in the
care to make the points touch neatly; usual time; and if, when you take them
when the whole is covered, put it on out, they are of a clear yellow, the oven
a tin in a moderate oven, and bake is properly heated, and the whole of the
it three quarters of an hour; then take it macaroons may then be put in.
out, and garnish the spaces between the MACAROONS (Spiced). * -Take a pound
macaroons with various preserved fruits. of sweet almonds, and two pounds of
MACAROONS à la Portugaise.* -Take siſted sugar; make your paste as usual,
six ounces of potatoe four, a pound of to which add a spoonful of powdered cin-
sweet almonds, a pound and a quarter of namon, six or eight cloves, also pounded,
sugar, and the whites of twelve egys. some preserved lemon and orange peel
Blanch and pound the almonds ; beat (of each a spoonful), chopped small, and
the eggs to a snow, then mix them with the grated rind of two lemons ; mix
the almonds, add af: erwards the sugar them all together in the mortar, and
and flour; beat the whole up well, and then lay your macaroons as usual, and
put the preparation into small paper bake them with equal care.
cases, and bake them like other MACAROONS (Spiced) Tart of.* - Join
biscuits.
together as many sheets of wafer-paper
MACAROONS, Sweet.*-Blanch a pound with water as you may judge necessary,
of sweet almonds, throw them into cold to cut it to the size of a dich; lay it on a
water for a few minutes, lay them in a sheet of white paper, cover it with the
napkin to dry, and leave them for twenty spiced macaroon paste, about an inch
four bours; at the end of that time, thick; put it in the oven, and bake it of
pound them, a handful at a time, adding a clear brown. In the mean while, boil
occasionally some wbite of egg, till the a quarter of a pound or six ounces of
whole is reduced to a fine paste ; then sugar with some orange-flower water,
lake two pounds of the best lump sugar, until, on dipping the skimmer into, And
pound and sift it, then put it to the al- shaking it in the air, the sugar flies off
monds, with the grated rinds of two in small bottle-shaped pieces; as soon
lemons ; beat these ingredients together as the tart is baked, pour the sugar over
in the mortar, adding one at a tiine, as it pretty thickly; replace it in the oven
many eggs as you bnd necessary to to dry the sugar, which should re-
moisten the paste, which should be thin, Remble icing; in a few minutes take it
but not too much so, as in that case it out and lay it in a large dish.
would run ; your paste being ready, take MACEDOINE.*-Take as many car-
out a little in a spoon, and lay the maca- rots and turnips as you think necessary,
roons on sheets of white paper either cut them into pieces, blanch and boil
round or oval, as you please ; lay them them in a little consommé; reduce them
at least an inch apart, because they to a jelly. Take the following vegetables,
spread in baking, and if put nearer would young peas and beans, French beans,
touch. The whole of your paste being cut into lozenges, cauliflowers, artichoke
used, place the sheets of paper on tips bottoms, cucumbers, aspa. agus leads,


MAC
( 325 )
MAC
small onions, and white mushrooms ; | with jelly; as soon as the whole is con-
blanch all these separately, and a quar- gealed, dip your mould into a large
ter of an hour before dinner, make them saucepan of hot water, and then turn it
quite hot, and then drain them on a into a dish instantly. The macédoine
eloth; in the mean time, reduce some may be garnished in this manner with
allemande, add to it the jelly of roots, any kind of fruit you think proper. It
keep them boiling, put in the ronts and may also be filled with two jellies as
vegetables, with a little sugar and fresh follows: white lemon jelly in the large
butter; stir them together until the mould, and finished with the same jelly,
sauce adheres to the vegetables. The tinged with either rose-colour or yellow;
macédoine is generally used to garnish indeed the moulds may be varied in any
the removes of soups.
way your fancy may dictate.
MACEDOINE la Béchamelle.* _Pre MACKEREL, to Choose. Their gills
pare carrots, turnips, small onions, pease, should be of a fine red, their eyes full,
asparagus, bread, and French beans, and the whole fish stiff and bright; if
artichoke bottoms, cauliflowers, &c. &c., the gills are of a faint colour, the fish
in the same manner as the macédoine ; limber and wrinkled, they are not fresh.
when they are all done in their appro- | They are in season in May and June.
priate seasoning, drain them very dry, MACKEREL Boiled.-Boil them in salt
and put them into a saucepan, and pour and water, with a very little vinegar,
on them a reduced béchamel ; shake Serve with lennel sauce and coddled
them all up together, that the sauce may gooseberries.
be thoroughly incorporated with the MACKEREL with Black Butter. The
vegetables; keep it hot, but do not let it inackerel for this dish should be dressed
boil.
according to the directions for mackerel
MACEDOINE of Fruit. * - The macé grillé; dish them; then put a piece of
deine is an ornamental dish, composed butter into frying pan, and when it is
of transparent jelly, with various fruits quite hot, fry some parsley in it, and
enclosed in it; for this purpose it should pour them over the fish; heat up some
be done as follows: Have a dome-shaped vinegar, and pour that over also.
mould six inches and a half in diameter, MACKEREL Broiled or Fried.- They
and four in height, the sides fluted; the may be broiled or fried, and are ex:
emaller mould inust be of a similar form, tremely good either way, Btuffed with
but only four inches and a half in dia- crumbs of bread, parsley chopped, le-
meter, and two and three quarters high; mon-peel grated, pepper, salt, and nut-
to this latter have four handles, bent at mex, mixed with yolk or eggi anchovy
the end, to hang it exactly in the centre sauce and fennel sauce.
of the larger mould. Prepare a straw. MACKEREL en Cailles - Cut two or
berry transparent jelly, place the larger three mackerel, each into three pieces,
Tould as straight as possible in pounded give them a few turns over the fire in
ice, hang the snall one in it, and pour butter, with parsley, shalots, inush.
the jelly into the foriner; whilst it is rooms, pepper and salt, then wrap each
con jealing, pick about twenty fine white piece in a vine leaf, with a piece of bacon
stra vberries, the same number of very and some of the seasoning; lay them on
red ones, the saine of white raspberries, a baking dish, pour the reinainder of the
a dozen bunches of red, and the same of seasoning over, put them in the oven;
wbite currants; wash all these well, but when nearly done, take them out, cuyer
touch them as licile as possible, that them with bread crumbs ; replace the
they may not lose their freshness ;' when dish to finisl the baking. Serve with
the jelly is perfectly set, pour some hot wine sauce.
water into the small mould which will MACKEREL Collared. - They may be
enable you to remove it with ease ; raise done in the same manner as eels' are
it with great care, so that the space muy done, only the sage should be omitted,
be found without the sightest fluw; and sweet Lerbs, a little nutmeg, and
then plare on the jelly (in the centre of lemon-peel, substituted in its place.
this space) two bunches of white currants, MACKEREL en Compote.* -Prepare the
surround these with a ring of white mackerel, cut off the tails, and put thein
strawberries, and the latter with a crown into a small saucepan well buttered, with
or ring of white raspberrier; pour over any common fish you may have, and
very carefully two or three spoonsful of anchory and white wine ; braise them
the jelly, and when that is congealed, in this ; when dune, serve them with
proceed in the same way with the red their own liquor.
enrrants, strawberries, and raspberries, MACKEREL, to Dry:- They must be
then the jelly, and so on alternately; very fresh. Gut and wash them very
until all the fruit is used; fill the mould clean, cut off their heads, split them
2 P


MAC
( 326 )
MAC
down the back, and lay them quite flat; MACKEREL (Fillets of) to be served
hang them by their tails to drain; they | Cold.-Sauté and dish the fillets, the
should be bung in a very cool place. same as the fillets sauté à l'Italienne,
Strew some salt at the bottom of a pan; but let them stand till cold, and before
sprinkle the fish thoroughly with salt, they are wanted, pour over them a re-
lay them in the pan, belly to belly, and moulude sauce, or they may be served in
back to back ; let them lie in the salt a salud, the same as salmon.
twelve or fourteen hours, then wash the MACKEREL à la Flamande.* _Choose
salt off clean, and hang them up to drain three good sized and very fresh mackerel,
for half an hour, pepper the insides a take out the entrails through the gills,
little, and lay them to dry on stones laid tie up the head, cut off the end of the
aslant towards the sun; take care never tail, but do not open the back. Work up
to let them be out wben the sun is not some shalots, parsley, and scallions
upon tbem, nor till the dews are disc (chopped very small), with a piece of
persed, as the stones they are laid upon butter, add salt, pepper, and lemon-
should be warm and dry. They will be juice, stuff the body of the fish, and roll
perfectly cured in a week ; hang them each in a sheet of buttered paper, tie the
up by their tails, putting their insides two ends tight, rub the paper with oil,
together, in a dry place, but not in any and broil them for three quarters of an
smoke.
bour over a very clear fire. Whien done,
They should be either fried in boiling take them out of the paper, dish, and
oil, or broiled on or before a very clear pour over them the butter contained in
fire, and basted with oil on a feather, the cases and lemon-juice.
No sauce will be required, for if they are MACKEREL en Fricandeaux.-Take the
good, they will be very moist and mel. skin from one side of the mackerel, lard,
low; if they should be dry, you may serve and put the fish into a braising pan, with
with a little melted butter and parsley, a few slices of veal, ham, equal quar tities
or crimped parsley.
of broth and white winé (let the veal be
MACKEREI, Entrée of. – Split your nearly done before you put in the mack-
mackerel down the back, season with erel); set the pan on a slow fire, and in
pepper and salt, and lay a sprig of fennel a few minutes, add a few mushrooms, and
in them. Broil' them gently, and when a bunch of sweet herbs; when the fish
ready to serve, take out the fennel, and are sufficiently done take them out, strain
put in its place a mixture, made with and reduce the sauce to a glaze, with
fresh butter, chopped parsley; green which do the larded side ; put a little
onions, pepper and salt; 'add plenty of butter to the remainder, and serve it
lemon juice.
under the fish.
MACKEREL ( Fillets of) Sauté.-Cut the MACKEREL. Fried.-Cut your mackerel,
fillets the whole length of the fish, take each into eight pieces, which roak for
off the skin, trim and put them into a half an hour in le:non-juice, pepper, and
tossing-pan, with salt, pepper, parsley, salt; wipe them perfectly dry, dip each
and scallions shred small; pour a little piece in wine batter, and fry them dry;
melted butter over, and set them on the serve with fried parsley.
fire, moving the pieces about, lest they MACKEREL, the German way. - Split
should adhere to the pan, turn them them down the back, and season them
very carefully, and do the other side. with pepper and salt; broil them, and
Take a good bit of butter, a ladleful of serve with the following sauce ; pick and
velouté, the yolks of three eggs, the juice wash some fennel, pursley, mint, tiyme,
of two lemons, salt, whole pepper, a ruvi. and green onions; but use only a small
gotte chopped small; stir it over the fire quantity of each. Boil them tender in a
(but without boiling) till the right con- little veal stock; then chop them up, and
sistence, then pour it over the
fillets. add to them soine fresh butter, the liquor
MACKEREL (Fillets f) Sauté à l'Itali- they were boiled in, some grated nutmeg,
enne.*-The fillets being taken off, cut the juice of half a lemon, a litile cayenne
them in two, taking off the skin, and put pepper, and salt. Let it boil, thicken it
them into a cutlet pan (previously tos with flour, and serve in a sauce bont.
them in egg, and rub over with bread MACKENEL Glazed.*-Clean and dry
crumbs), with clarified butter, a little the fish as usnal, lard them with streaked
water, the juice of half a lemon, and a bacon, put them into a stewpan, with two
sprinkle of salt; saulé them over a mode- slices of veal, sweet herbs, pour some
rate fire, and when dene, put them be- court bouillon on them; stew them; when
tween two plates, to drain the liquor done, take them out, reduce the liquor,
from them; place them on the dish in and glaze your fish with it.
the form of a star, and pour over them MACKEREL Grillé.* - Clean, empty,
some good Italienne sauce.
and wipe your fish as usual ; *plit them


MAC
( 327 )
MAG
up the back, ruh them with a little but. Take the soft moes from hall a dozen
ter; mix some bread-crumbs and shred | broiled mackerel, put them into paper-
parsley, cover the mackerel with this, cases çith shred parsley, raspins, bet
and broil them; when of a nice colour ter, salt, and pepper. Bake them. and
serve them with the following sance :- when done, serve them with meine
Put some shred parsley, a small quan- juice.
tity of oil, salt, pepper, and lemon-juice MACKEREL (soft Rre) Petits-pétés.
into melted butter; stir them up toge
--Take the soit roes from foor reckerei;
ther, and make it quite hot.
put them into a pan with clarsed better,
MACKEREL d r Italienne.* - Prepare sufficient to corze them; thea pot te
your mackerel the same as for la Fla: pan into an oren; when done, take them
mande; put them into a stewpan with out, drain, and cut them into dice,
half a bottle of white wine, some slices of which put into petits-pâtés; keep tien
onions, and carrots, parsley, ball a hot, and just beince they are sent to table
bay-leaf, and salt to the taste; stew put into each some of the soilang saree:
them in this till done; then drain and Reduce two spronefol of belonts and one
serve them with a white Italienne. of consomné, then add a litue butter and
MACKEREL à la Maitre d'Hótel.*- thick creann, season with pepper and
Three mackerel are quite sufficient for salt, and pour it in gaite bot.
this dish; take out the entrails, and MACKEREL, Soused.-Tborongblyrish
having wiped the fish with a wet cloth, and clean them; take out the res, bail
split it open along the back, from head them in salt and water ; when they are
to tail ; lay them in a deep dish with salt, done, take them out, and lay them in a
whole pepper, scallions, and parsley; deep dish ; pour away ball the ligar
pour a sufficient
quantity of oil on them they were boiled in, and add to the rest
to soak them well. Hall an hour before of the liquor as much videmus as will
dinner, place them on a gridiron over a enver them, with two or three bay-sares.
gentle fire, and broil them on both sides. They should lie two or three days before
Pat a piece of butter into a saucepan they are eaten.
with a dessert-spoonful of flour, parsley MADELAINES.* -Take nine ounce
and scallions, shred small, pepper, and of powder-sugar, eight of flour, the yo a
salt; mix them well, and then adda of four and six whole exz, two sporneal
glass of water and the juice of a lemon; of brandy, and a grain of salt, put these
set this over the fire, stirring till it boils, into a saucepan, stirring cu tineals,
when it may be poured over the mackerel. until the paste thickens; after which,
MACKEREL, Pickled. - Clean and di- stir only one minute; clarify ten our.ces
vide them; then cut each side into three, of good fresh bntter, with which, batter
or, leaving them undivided, cut each side about two and thirty madelaine monide,
into five or six pieces. To six large pour the remainder of the batter irtó
mackerel, take near an ounce of pepper, your preparation ; set it on a gente
two nutmegs, a little mace, four cloves, stove, stir till it begins to become liqzid,
and a handful of salt, all in the finest take it off before it has time to get too
powder; mix all together, and make hot, put a litue of this into
each moeid.
holes in each bit of fish, and put the and bake them in a moderate oven.
seasoning into them; rub each piece of MADELAIXES en Surprise.*
-Slake you
fish with some of the seasoning; then fry madelaines in the usual way; when cold,
them brown in oil; let them stand till cut a thin slice from the boitm, take out
cold, then put them into a stone jar, and nearly all the inside; ponnd four ounces
cover with vinegar; if you intend to keep of blanched filberts, mix them with eight
them for some time, pour oil on the top spoonsful of Apricot marmalade, which
of the jars. In this manner they may be mixture put into the madelaines, and
preserved for months.
place the slice taken from the botton,
MACKEREL, Potled.-They are potted and serve them.
in the same manner as eels.
MAGNONNAISE À la Ravigotte. -
MACKEREL, Roasted.. - Soak three Take of chervil, tarragon, pimpernel,
mackerel in a marinade of oil, with each a handful, and a little ciboulette,
scallions, parsley, and chalots, all chop- and having picked and washed, scald
ped; season it with salt and pepper; them for five or six minutes in boiling
when they have laid in this for half an water with a little salt in it; then let
hour, fasten the mackerel to a spit, roast them cool, drain and squeeze out all the
them before a small fire, basting with water, and pound them well, moistening
melted butter; just before they are done, with a spoonful of the magnonnaise (see
strew bread-crumbs over; finish and Magnonnaise, White); strain this through
serve them with any fish-sauce you please. a silk sieve, and mix it with a magnon.
MACKEREL (soft Roes of) en Caisses - naise prepared as above; il it be not
2 F 2


MAL
( 328 )
MAR
sufficiently green, add a small quantity of Put ten gallons of boiling water into a
es-ence of spinach.
large tub, stir till it cools a little; then
MAGNONNAISE, White.* – Put into a add your malt (two thirds barley, and
pan the yolks of two eggs, a good pinch one third wheat) a little at a time, stir.
of salt, and the quarter of a dessert- ring it with a stick until thoroughly
spoonful of tarragon vinegar; take a mixed with the water; cover the tub.
wooden spoon, stir them up quickly, and Boil some more water, take the mash
when it begins to thicken, add alf a from the bottom of the large tub, put it
dessert-spoonful of the best olive oil; as into a smaller one, and place this within
the sauce continues to thicken, put in a a larger one, so that there may be two
few drops of vinegar, then oil, and so on, inches space between the bottoms of
still rapidly stirring and rubbing the ench tub; set another small tub on the
spoon against the sides of the pan. In top; this latter should have holes pierced
proportion as the sauce gains consistence, in it, through which pour the boiling
increase, by degrees, the quantity of oil water on the mash, beneath lay straw
and vinegar, and add a little aspic jelly; over, and leave it for an hour and a hall;
do not cease stirring until you have thus after that time, draw off the water by
amalgamated, two glasses of oil, half a means of a cock placed between the two
glass of aspic-jelly, and, as much vine- tubs; then pour fresh boiling water over
gar as you find necessary to render the the malt, lei it stand again, and repeat
sauce palatable; when done, it should this operation as many times as you
be of the consistence of thick cream, and think necessary; the precise number
equally smooth; keep it in a cool place must be regulated according to the in-
till you want to use it.
tended strength of the vinegar. Pour
MAIDS.-They should hang up for the liquor into casks, and when cold and
one day, at least. You may either broil settled, put it into a large barrel with a
or fry them. If they are of a tolerable head to it; add some beer lees, cover
size, you may boil the middle part, and and leave it for ten hours to ferment; as
fry the fins. They should be dipped in soon as it is clear, pour it into a cask,
egg, and covered with bread-crumbe. previously washed with strong vinegar,
MAITRE D'HOTEL, Cold.* -Put a put to it some yeast; skim it well, and
quarter of a pound of butter into a sauce- you will then have vinegar of the best
pan, with some parsley, and shalots, quality.
minced small, salt, whole pepper, and
MAKASCHINO.* - Take sixteen
lemon-juice; mix the whole together pounds of fine sharp cherries, stone and
with a wooden spoon. Pour the Maître take off the stalks, put them into five
d'Hótel either over, under, or into what- quarts of brandy to infuse, covered close
ever meat or fish you intend to serve. for three days, then distil the inſusion;
MAITRE D'HOTEL, Liée.* - Put distil also a pound of cherry-leaves in
into a saucepan a quarter of a pound of six quarts of filtered river water, from
butter, a tea-spoonful of flour, parsley, which you will obtain about a gallon;
and scallions, chopped small, salt, whole dissolve in this four pounds and a half
pepper, and two ladlesful of water ; set of fine sugar; add it to the liqueur, with
it on the fire only just as it is wanted; two pints and a half of kirschenwasser,
stir it like a white sauce; if it be too an ounce and four drachms of spirits of
thick, put in a little lemon-juice and water. rose, the same of orange-flowers, and
This sauce should be of the same con three drachms of spirits of jessamine;
sistence as White Sauce.
mix them altogether, run it through
MALLOWS, Syrup of."-Take halfa a jelly-bag, and bottle it; cork them
pound of mallows root, and having well.
scraped and washed it well, cut it into MARASCHINO, Conserve of.*-Pound
small pieces, which set on the fire with and siſt some of the best lump sugar, mix
three pints of water; when sufficiently it in a ehina basin with spirit of maras-
boiled, the water will be glutinous, chino, until it is of the consistence of
strain off the decoction, and pour into it pastil paste; then put it into a skillet
four pounds of sugar; clarify it in the over the fire, and heat it gently, stirring
same manner as capillaire ; boil it to it constantly (but without letting it boil),
lissé, runit throngh a jelly-bag, and wben till very liquid, when it may be poured
cold, bottle it.
into funnel-shaped tin moulds; put
MALT Vinegar. * _In Germany, this these moulds on iron plates, and dry the
vinegar is made with barley and wheat conserve in a stove.
malt, of both of which there are two MARASCHINO, Fromage Bavarois.*
sorts, one dried in an oven or kiln, the Boil a pint of double cream, to which
other dried in the open air; of the latter add balfa pound of sugar and six drachms
the largest quantity is generally used. of clarified isinglass; run it through a


MAR
( 329 )
MAR
siere, and place it on ice; the moment together : as soon as it has done so, put
it begins to congeal, pour in, by degrees, it into a sheet of paper, or, if you want to
half a glass of maraschino; then stir in use it immediately, on a well floured
the whipped cream, and finish as usual. table. This paste, if the almonds be
MARASCHINO Ice Cream.* -Take two well pounded and then thoroughly dried,
quarts of cream, twelve eggs, a pound of will keep good for six months; if these
double-refined sugar, and three glasses of two precautions are not properly attend.
true maraschino; put the cream on to ed to, it will become sour in ten days.
boil, and in the mean time whisk the MÁRCHPANE Royal.* _Take a pound of
whites of the eggs to a firm snow, then sweet almonds, blanch and throw them
pour in eight yolks, and the sugar pound. into cold water, drain and pound them,
ed and sifted, stir them together lightly, moistening with orange-flower and plain
and then add by degrees the boiling water, but take care not to put too much
cream, whipping continualls; set it on at once. The almonds being reduced to
the fire, and do not cease whipping until a paste, put them into a preserving pan
it has boiled up three or four tiines; pour with hali a pound of powder sugar, set
it through a sieve into a basin, stirring a the pan on a moderate fire to dry the
little to enable it to run more freely; paste, which will be sufficiently so if, when
when cold put it into the sorbetière with you touch it, it no longer sticks to your
the maraschino; cover it instantly, and finger, then take it out and place it on a
ice it as usual.
plate or wafer paper, previously sprinkled
MARASCRINO, Souffles, Français of." with sugar : as soon as it is cold cut it
Your preparation being made as usual in pieces, which roll in your hand to the
(see Soufflés Français), when the whites size of your little finger; form them into
of eggs are put in, add half a glass of rings, and lay them on iron gratings,
maraschino.
glaze and put them into a brisk oven to
MARCHPANE.*-Take four pounds colour. The above paste may also be
of sweet almonds, throw them into boil. employed as follows: roll it out and cut
ing water, let them lay till the skin it in hall, spread over one piece apricot
lovens, then put them into cold water, marmalade, or any other preserve you
after a few minutes blanch and throw please, cover it with the other piece, cut
them again into cold water to wash them it into lozenges, crescents, &c., accord-
thoroughly. When dry, pound them ing to your fancy, lay them on the grating
(a handful at a time) to a very fine paste, as above, glaze and colour them in a
moistening each handful with two spoons- quick oven
ful of water; the whole quantity of al. MARIGOLDS, Conserve of.—Take
monds being pounded, put the paste into four ounces of marigold-flowers, conserve
a large preserving pan, with four pounds of hyacinth and hermes, of each four
of the best lump sugar finely pounded | drachins, the powder of pearl two ounces,
and siſted; set the pan on a coal fire, and as much syrup of citron as will
stir and work them up together with a make them into a conserve, mixing and
large wooden spatula, rather sharp at the bruising them together with refined
bottom: be very careful that none of the sugar.
paste adheres to the pan; the consequence
MARINADE Cuite.*-Cut three car-
of such neglect would be, that the march: rots and four onions in slices, put them
pane would be spotted with yellow, and into a stew. pan with some butter, two
would smell unpleasantly. Whilst work- bay-leaves, a little thyme, two cloves ;
ing it up, the paste, which when put in set these on the fire ; when the carrots
was tolerably firm, will become rather and onions are done, add some parsley
liquid, and a great deal of vapour may and scallions, a dessert spoonful of flour,
be observed; the first is caused by the a glass of vinegar, two of stock, salt, and
sugar dissolved by the heat and moisture, pepper. Simmer the marinade for three
the second by the evaporation of the quarters of an hour, then strain it through
water. Continue to stir and work it up a horse-hair
sieve, and set it by for use.
in this manner without ceasing for two MARJORAM Conserve. - Take the
hours, and if at the end of that time, yon tops and tenderest part of sweet marjo-
can touch the paste without its adhering ram, bruise it well in a wooden mortar
to your fingers, it is sufficiently dried; or bowl; take double its weight of fine
in which case remove it all to one side of sugar, boil it with marjoram-water till
the pan, clean the bottom and side of it is as thick as syrup, then put in your
the other, sprinkle it well with flour, beaten marjoram.
then put the paste to that part, clean and MARJORAM, Essence of.-Take some
sprinkle that side also; then take the marjoram, pick off the leaves and lay
pan by both ears and move it round and them to dry in a warm place for about
round, so that the paste may all unite la couple of hours, then take a large
2 F 3


11
91
e
صوبه ششم بد ه ها و سریع را با همه ی تو ده ت تو
1
lih
(
1:
P
le
d.
ev:
int
but
and
pepp
it on
stir it
thick.
This
sistence
MALI
pound (1
scraped ar
small piecem,
three pints Oi!
boiled, the water
strain off the decor
four pounds of siapa
same manner as 6.
lissé, runit through a
cold, bottle it.
MALT Vinegar.*-.
vinegar is made with lo
malt, of both of which .
sorts, one dried in an oven vi
other dried in the open air; of
the largest quantity is general



arro
hen
Wooden Spoon in a
SIC
water
cream.
Dutmes
Blanch
imonds
24 s
whit
rolks
I
till
Take so
make
Ot
POE
MAR


MAR
( 330 )
MAR
mouthed bottle, and put the leaves into hard, season them with pepper, salt, put.
it; let the bottle be filled with them, and meg, and sweet herbs; when well mixed
pour upon them wipe, brandy, proof- roll it up into little balls, wrap each in
spirit, or vinegar, and let them steep for thin paste, dip them in batter, and fry
fourteen days.
them.
MARJORAN Sweet, to preserve.-Beat MARROW Fritters.*-Boil some beel-
up very well the white of an egg, then marrow with a glass of stock till reduced
beat very fine and sift come double-re, to a thin paste, which pour into flat
fined sugar; take some marjoram and saucers to about the thickness of a crown
rub it on a glass that is quite clean, and piece; when cool turn them out, dip each
lay it in the form of the glass ; so do it into a batter made of cream-cheese,
with the egg, then sear it with the sugar pounded with a little milk, two handsful
on it, and lay it on paper to dry. of flour and an egg ; fry these fritters,
MARMALADE.*-Marmalade may either in oil, lard, or butter; whicherer
he composed of almost any fruits; the best, you use, however, should be boiling.
however, for this purpose are, a pricots, MARROW Pasties.--Take the marrow
peaches, oranges, quinces, egg-plums, ap- from three marrow-bones, a little thyme,
ples, &c. They are usually made by boil: winter savory, and sweet marjoram, the
ing the fruit and sugar together to a kind yolks of three egge, a quarter of a pound
of pulp, stirring them constantly whilst of sugar, a quarter of a pound of currants,
on the fire: it is kept in pots, which must a little rose-waterand some nutmeg; work
not be covered till the marmalade is all there together, and put them into a
quite cold. The proportion of sugar is pasty of puff paste, and fry them in lard.
half a pound to each pound of fruit. MARROW Pasties.-Shred some apples
MARMALADE, Transparent. – Take with some marrow, add a little sugar to
some very pale Seville oranges, and cut them, make them np in puff paste, and
them into quarters, take out the pulp, fry them in clarified butter; when fried
put it into a bason and take out all the strew some sugar over them, and serve.
skin and seeds; put the peels into a little
MARROW,
Patties of.. - Blanch and
salt and water, and leave them to soak in pound four ounces of sweet almonds,
it all night, then boil them in a good moistening them with orange-flower-
quantity of spring water till they are water; when reduced to a paste, mix it
tender; cut them in extremely thin with a handful of flour, a drop of warm
slices and add them to the pulps. To water, and the yolks of three eggs ; with
every, pound of the marmalade, put a this line a number of shallow moulds,
pound and a half of double-refined sugar dorez and bake them in a slow oven.
tinely siſted, and boil them together When done, take them out and put in
gently for twenty minutes, If it is not each a little cream made with beel-mar:
sufficiently clear, boil or simmer it for row, lemon-peel, and cream, not laid
five or six minutes longer, keep stirring on thicker than a crown piece; cover it
it gently all the time, and take great care with a spoonſul of white of egg whipped
you do not break the slices. When cold, to a snow; strew sifted sugar over, and
put it into jelly or sweetmeat glasses, serve them very hot.
and tie them down closely with brandy Marrow Pudding.--Grate the crumb
paper.
of a French roll, put to it a pint of cream,
MARROW Bones.-Chọp the bones a pound of marrow sliced, four eggs,
at each end so as to stand steady, then sugar and nutmeg, according to taste,
wash them clean, saw them in balyes, two ounces of citron sliced; three-quar-
cover the top with a floured clotb: boil ters of an hour will be sufficient to bake.
them, and serve with dry toast.
it ; you may add currants, if you think
MARROW Cream.* -Pound an ounce of proper.
sweet almonds with a little milk, press MARROW Pudding.–Boil with a quart
out the milk from the almonds, which of new milk, cinnamon and lemon-peel,
use whilst pounding two ounces of beef- and strain it to hall a pound of beel-
marrow, and some lemon-peel ; beat up marrow finely chopped, a few currants
the yolks of six eggs in warm milk, and washed and picked, some slices of citron
add them to the marrow; mix the whole and orange-pcel candied, a little grated
with a quart of good milk, strain it into nutmeg, brandy, syrup of cloves, a table
a saucepan, get it on the fire, stirring spoonful of cach, and half a pound of
constantly till it thickens, then pour it Naples biscuits. When the mixture is
into small cups or moulds, and put them cold, add eight eggs beat up, omitting
in a cool place, and turn them out when five of the whites, and bake it in a dish
to be sent to table.
with puff-paste round it.
MARROW with Eggs.-Take some beel MARROW Pudding.* -Soak beef-mar-
marrow, pound it well with eggs boiled row in cold water for twelve hours, then


MAR
MAT
( 331 )
clear awayall the pellicles,and beatit with ounce of ginger in powder, remove the
a wooden spoon in a little orange-flower pan from the fire, and with a round stick
water till of the consistence of thick (like a plain round rule) stir the sugat,
cream. Take some double cream, mix inclining the stick towards the sides of
the marrow with it, add a little mace, the pan, then with a spoon take the sugar
Dutmeg and cinnamon, and boil it. that sticks to the edges and put it
Blanch and pound eight ounces of sweet amongst the liquid, then work it up
almonds, moistening them with cream, again with the stick, remove the solid
press the milk from them, and mix with sugar as before, and repeat this operation
it the whites of three eggs, well whipped, four times, when it will have become tole-
the yolks of ten ; beat the whole well, rably thick and firm ; pour it into paper
and then put to it the marrow cream, cases, about balf an inch thick, and with
half a pound of powder sugar, a little a fork trace on its surface, whilst warm,
salt, and a sufficient quantity of sifted lozenges of what size you please ; after.
four to make it of the proper consistence; wards, with the point of a kniſe, mark
tie it in a buttered cloth, and put it into some of these deeper than the others;
boiling water. When done, serve it with when quite cold, take them out of the
melted butter, orange-flower-water, and papers, and separate them, where the
white wine.
lines are deepest. The Marseilles, il
MARROW Sausages.* – Mince equal preserved in a warm or dry place, will
quantities of beef-marrow, fresh pork, keep good for a long time.
and noix of veal; season the mixture MARE EILLES Spiced.*-Take a pound
well; add sweet herbe, if you like; tie and a half of five sugar, boil it to cassé ;
them up in sheep's cauls, and, make take a quarter of preserved orange-peel,
your sausages either flat, oval, or round, the same of candied lemon-peel, (or, if
according to your taste.
you like it better, two ounces of blanched
MARROW Toasts.*-Make a farce with pistachio nuts), cut them into dice, aud
some breast of fowl pounded with herbs, put them with half an ounce of cloves,
and mixed with yolks of eggs and veal the same of cinnamon (both pounded)
gravy; boil some beef marrow in stock, into the sugar, stir them in gently, con-
let it cool, and then cut it in pieces : tinue to boil your syrup to forte plume;
spread layers of farce on some slices of then beat it up, pour it into cases, and
fried bread, place the pieces of marrow finish as the Marseilles.
on it (but not near enough to touch each MATELOTE au Bouillon.* – Take
other) cover them with another layer of the wings of turkey-poults, pheasants, or
farce; strew bread crumbs over, and partridges, with some pieces of wild rab-
colour tbem in the Dutch oven.
bits, lamb, and slices of bacon; put them
MARROW, Tourte of.*—Take a quarter into a stewpan with equal quantities of
of a pound of beef-marrow, clear away stock and champagne,' half a glass of
all bones and fibres, blanch it in a little Olive-oil, salt, pepper, and garlic; cover
water ; bruise and mix it with some the pan close, and stew till reduced to
frangipane, and finish the tourte in the couri bouillon ; then lay the pieces on a
same manner
as tourte of frangipane. dish, and pour the sauce over them. If
MARROW Tumblers. -Set on the fire it should be too thick, add a glass of con-
a pint of cream, three eggs, and some sommé.
powder-sugar ; let them boil for half an MATELOTE of Butcher's Meat.*_Take
hour, stirring constantly, then add some beef, veal, mutton, and pork, a large
beel- marrow sbred very sinall, a few slice of each, and a small one of leg of
pounded macaroons, a little grated lemon lamb; cut them in small pieces, which
peel, the yolks of two eggs, and the put into a saucepan with equal quantities
whites of four whisked to a froth, and a of stock and cliampaign, Falt and spices,
few drops of orange-flower water, still cover them very close, and set them un
stirring till all is well mixed; then have hot ashes for six hours, then serve it.
ready some small plain moulds about an MATELTE à la Calonne. *-Take six
inch and hall deep, butter them well, put fowl pinions, a dozen cray-fish, some veal
a spoonful of cream in each, and bake sweetbreads, pieces of rabbit, and a large
them : serve either plain or with non-eel, stuck with anchovies, and cut in
pareils. The same preparation may also pieces, three inches long, small onions,
be served as a tourte, but it must not be morels, streaked bacon, pepper, salt,
covered ; when baked, strew powder and a glass of stock, set these, except the
sugar over, and glaze with the salaman- cel and pinions, on a slow fire for halfan
der.
hour; then add a pint of champaign,
MARSEILLES, or Ginger._Take a some more stock, and two spoons'ul of
pound and a half of double-refined sugar, oil, and keep them on the fire; put the
and boil it to fort soville, add to it an ecl and pinions into a separate saucepan,


MEA
( 332 )
MEA
and when three parts done, add them to MEAD, to Make.* -To every gallon of
the rest, and finish stewing; as soon as water put four pounds of honey, boil it an
the matelote is sufficiently thick, take hour. Then put it into a tub with some
the pieces out with a fork, arrange them yeast on a toast; cover it over. If it fer-
on a dish according to your taste; lay ments well after three or four days, drav
fried bread round, and in the centre the it off clear, and put it into a cask, with one
sauce and court bouillon.
lemon sliced to every gallon; add a bof-
MATElote Hollandoise.*-Take a neck tle of brandy to every ten galluns. The
of veal, two young pigeons, a small fowl rind of Seville oranges cut very thin,
or capon, and some turkey's pinions; suspended in the barrel, is a great im-
put them into a saucepan with some good 'provement to the flavour.
stock ; set them on the fire till about It is best to wash the cask round with
half done, then add a quarter of a pound part of the brandy, before the liquor is
of rice; cover the whole very close, and put in.
let it stew over a small fire for two hours, Mead Frontiniac.-Take fifty pounds
then take it off, pour the whole into a of honey, fifty pounds of fine raisins, and
dish, and serve it.
fifty gallons of water; buil these about
MATELOTE Provençale. * Take a fifteen minutes, keeping it well skimmed;
leveret and a brace of partridges, half put it in a tub to work, and put to its
roast, and cut them in pieces; take also pint ol ale yeast, letting it work until the
some small soles, smelis, or any other yeast begins to fall; when taken clear
kind of fish; put them all into a sauce-off, turn it with the raisins, and throw
pan together with a glass of champaign, into the cask a quart of white elder
iwo of stock, salt, pepper, oil, and six flowers; take care to attend to it in
cloves of garlic bruised; boil them to a change of weather; let it continue in
court-bouillon, as other matelotes; dish the cask for twelve months, and then
them, garnished with veal sweetbreads fine it down with wine fining, and put is
in consommé.
into bottles.
MEAD.-To one hundred and twenty Mead Sack.-To every gallon of water
gallons of pure water (the softer the bet put four pounds of honey, and boil it
ter), put' fifteen gallons of clarified three quarters of an hour, carefully
honey; well mix the honey with the skimming it. To every gallon add one
water, then fill your copper,, (it should ounce of hops; then boil it half an hour,
hold about sixty gallons), and boil it till and let it stand till the following day;
it is reduced about a fourth part; then then put it into a cask, and to thirteen
drain it off, and boil the remainder of the gallons of the liquor add a quart of
liquor in the same manner. When the brandy. Stop it lightly till the fermen.
last is about a fourth part wasted, fill up tation is over, and then stop it very
the copper with some of that which was close. If you make a large cask, keep
boiled first; and continue boiling and it in the cask for twelve months.
filling it up till the copper contains the Mead, to make small.-To a gallon of
whole of the liquor, by which time it water put two pounds of honey, and one
will, of course, be balf evaporated. The pound of sugar; boil it for an hour, put
scum must not be taken off, but must in the whites of four eggs to raise the
well mix with the liquor whilst boiling, scum; skim it quite clean whilst boiling,
by means of a jet; when this is done, then put it into a clean tub, and let it
draw it off into under backs, by a cock at stand for a week, putting in a toast with
the bottom of the copper, and let it re- honey, to make it work; then turn it,
main till it is only as warm as new milk and put in the peels of three or four
Then turn it up, and suffer it to ferment lemons, and let it stand a month; and
in the vessel, where it will form a thick then if it is not sufficiently fine, put in
head. As soon as it has done working, more honey, and let it stand longer.
stop it down very close, to keep the air MEAT Cakes.-Take whatever meat,
from it as much as possible. When it is
game, or poultry, you may chance to
half a year old, put it into bottles, have have,' (it is the better for being under
it well worked. and keep it in the same done); mince it fine, adding a little fat
vault it stood whilst in the cask. Those bacon or ham, or anchovy; season with a
who like mead to have an aromatic fla- litile pepper and salt; mix the whole well
vour, may mix with it elder, rosemary, together, and make it into small cakes,
and marjoram flowers, and use cinnamon, about three inches in length, an inch and
cloves, ginger, pepper, and cardamumis, a half in width, and hali an inch thick;
in various proportions, according to taste. fry them of a light brown, and serve
Others put in a mixture of thyme, eglan. them with good gravy; or put it into a
tine, marjoram, and rosemary, with va- mould, and boil or bake it.
rious spices.
Meat, to keep it hot. If your meat is


MEL
( 333 )
MIL
done before you are ready to serve, take and when cold, cover them close; they
it up, set the dish over a pan of boiling sbould be kept in a co l place.
water, put a deep cover over it, so as not Meloxs (to preserte like Ginger).: -
to touch the meat, and then put a cloth Half a pound of ginger to one pound of
over that. This way will not dry up the melon; scrape the ginger, and are the
gravy.
scrapings; pour a quart of boiling water
Meat Patties. The tins should be on the ginger, let it stand tvo days:
about the size of a small teacup, but not scald the melon (with the scrapiogs of
so deep; lay puff-paste at the bottom, the ginger in the water), taking care not
put in some forcemeat, and cover it with to make it too soft : cut it into small
puff-paste; bake thein a light brown, pieces resembling ginger; then prepare
turn them out ; five or seven make a å syrup, hali a pound of sugar to a pint of
side dish.
water; boil the ginger in it; whea eeld,
MELON Fritters.-Cut a melon into put in the mel n, and set it over tbe fire
small pieces, (remove the seeds and for a short time, but not to bril; l-tite
rind), soak them in brandy and sugar for syrup, with the ginger, be boiled every
half an hour; then drain them well, dip day for a forinizhi, tut not poored upon
each piece in good batter, and fry them. the melon till nearls cold; tben boil a
Serve them with sugar siſted over. rich syrup to keep it io.
Melox Fromage Bavarois.* -Cut a N.B. - Carrot' is equally good with
moderate sized melon into slices, from melon.
wbich take the rind and seeds; cut the MERINGUES.-Whisk the shites of
fruit small, and reduce it to a marma- nine ezze to a solid !roth; tben acdie
lade with half a pound of clarified sugar; rind of six lemore, graved extremely fire,
rub it throngh a fine sieve, add to it six and a spoonful of sifted sugar; atter
draching of clarified isinglasr, stir it well, which, lay a sheet of wet paper on a tin,
and place it on ice; as soon as it begins and with a spoon doop te rinere in
to thicken, mix a plate of whipped cream little lamps, aparareis upon it. eft13-
with it, and finish as usual.
gar over, and put them to take in a
Meron Mangoes. There is a parti- moderatels beated oven, takrz care ut at
cular sort for this purpose, which the they are dore not a nice colour. Tina
gardeners know. Cut a square small put raspberry, agriert, or any etter kan
piece out of one side, and through that of jam between two of these bottome, add
take out all the seeds, mix them with them together, and lay iten in a sam
mustard-seeds and shred garlic, stuff place, or before the fire to dry.
the melon with them, as full as the space MERINGUES, * -Take the sliten of
will allow, and replace the square piece. twelve ezze, fix ources of the best lamp
Bind it up with small pack-thread. Boil sugar, pourded and sifted, ad te'l a
a sufficient quantity of vinegar to allow for pound of pistachios; b!arch asd beat the
wasting, with pepper, salt, and ginger, and latter in a mortar, with a little stive of
pour it boiling bot over the mangoes, for egg, to a very fine paste. Wek the
four successive days; the last day you whites of egze to a snow, then add ue
pour it over, add flour of mustard, and sugar, ard pistachio paste. mix tbem
scraped horse-radish, into the vine , well, but very lightly, and when they are
gar, just as it boils up. Stop close. Be thoroughly incorporated, paisome streets
careful there is plenty of vinegar. of paper on un pates, lay your preprz.
All pickles are spoiled if not kept well tion on the paper, with a spoon, lay the
covered with vinegar, and the greater meringues, at least an locb apart;
number of times the boiling vinegar is sprinkle siſted surar over them, and pot
poured over the mangoes, the sooner it them into a moderate oven or store;
will be ready for use. Large cucumbers, when done, detach thera zently from the
called green Turley, prepared in the paper with a knife, and place them on a
same manner as above, are very good, sieve in a dry place. Just before i bay
and come sooner into eating.
are sent to table, fill each with a little
MELONS/o Preserve for Cookery.-Boil whipped cream, to which add a final
two parts of water, and one of vinegar, with quantity of either orange-flower, rose, or
salt, clover (and other spice if you like), in vanilla water.
proportion; in the meanwhile take some MIGNONETTE.-A mimopette con.
small melons, wipe them with a cloth, sists of the long pepper, ginger, enna.
and put them into a saucepan ; pour the mon, cloves, coriandes, and muce, tied
above mixture, whilst boiling, over them, together, in a bit of linen cloch.
and set them on ashes till the next day; MILK-PORRIDGE.- Make a fine
then renew the fire, and keep them for gruel of hall srits, boiled a my time;
several days, until the melons become ! strain off; either add cold milk, or warm
quite green, then put them into pots, ' it with milk: serve with tast.


MIL
( 334 )
MIN
Milk Porridge (French).--Stir some Milk Soup Lié.* -Put a quart of milk
oatmeal and water together, leave it to on the fire, and when it boils, add to
stand till it is clear, then pour off the it sugar to your taste, A pinch of salt,
latter ; pour fresh water upon it, stir it and four eggs, keep it on the fire, stirr.
well, let it stand till the following day; ing till you find it thicken and adhere to
strain through a fine sieve, and boil the the spoon (the milk must not boil); cut
water, adding milk while doing; the pro some very light bread into pieces, soak
portion of water should be small. them in the usual way, substituting milk
Milk, Potage of *-Put on the fire for broth, pour the soup over and serve.
some milk, with a little sugar, and a bay MILK Soup au safran.* -Scald and
leaf; add, as soon as it boils, the yolks drain somie rice, put it into a quart of
of three eggs, then take it oft, and set it boiling milk, adding six grains of saffron
aside. Whip the whites of eggs to a in powder ; let it boil over a slow fire
snow, poach them in a little of the milk; for an hour and a ball, and then serve it
soak your bread in the remainder, put it quite hot.
into the tureen, with the poached whites MILK Vinegar.*-Put six spoopsful of
on the top, sprinkle them with sngar, gord brandy into a large bottle full of
and colour them with the salamander. milk; cork it well, and expose it in a warm
Milk Punch.* - Beat up two eggs place for a month, opening it occasion-
well, mix them in a quart of milk, sugar, ölly on account of the fermentation; at
nutmeg, and lemon peel to your taste; the end of that time the milk will have
boil it gently, stirring it all the time till become very good vinegar ; strain it
thick enough; take it off the fire a very through a cloth, and keep it in botiles.
few minutes, then add to it a full quarter Milk Water. Take two handsful of
of a pint of rum. It must be stirred all wormwood, the same of carduus, ditto of
the time the rum is pouring in, or it will rue, ditto of angelica; mint and balm, of
not be gond.
each four handsful; cut them a little,
Milk Punch.- Pare six oranges, and put them into a cold still, and add 10
six lemons, as thin as you possibly can, ihem three quarts of milk; let your fire
grate them after with sugar to obtain the be quick till the still drops, then slacken
Havour. S:eep the peelz in a bottle of it: you may draw off two quarts ; the
rum or brandy, stopped close for four first quart will keep all the year,
and twenty hours. Squeeze the fruit on MILLET Pudding: - Wash three
two pounds of sugar, add ſour quarts of spoonsful of the seed; put it into a dish,
water to it, and one quart of new milk, with a crust round the edges; pour over
boiling hot; stir the rum into the above, it as much new milk as will nearly fill
and run it through a jelly-bag until it is the dish, add two ounces of butter,
quite clear: bottle and cork it close im. warmed, sugar, shred lemon, and a very
mediately.
little ginger and nutmeg, grated : as
Milk Punch for present Drinking.- you put it in the oven, stir in tro egg,
To two quarts of water, put two quarts beaten, and a spoonful of shred suet.
of French brandy, a dozen and half of Millet Pudding.-Take a quarter of
lemons, three quarters of a pound of a pound of butter, and spread it at the
double refined sugar, and three pints of bottom of a dish, then put in six ounces
new milk; strain it frequently through a of millet, with a quarter of a pound of
jelly-bag, till it is clear and fine; it must sugar; pour over it three pints of milk,
be made two or three days before you use and bake it.
it, and may be bottled off.
MINCE Pie. - Weigh two pounds of
Milk Soup. Take two quarts of new scraped beef, free from skin and strings,
milk, with two sticks of cinnamon, a of suet, picked and chopped, four pounds,
couple of bay leaves, a very little basket then add six pounds of currants, nicely
salt, and a little sugar; put all into a cleaned, and perfectly dried, three
stew pan to warm; while heating, blanch pounds of chopped appler, the peel and
halſa pound of sweet almonds, beat them juice of two lemons, a pint of sweet wine,
to a paste in a mortar; mix them by de- a nutmeg, a quarter of an ounce of cloven,
krees with some milk, and while heating, the same quantity of mace, the same of
add to them the peel of a lemon, grated, pimentos, in the finest powder; mix the
and a little of the juice; then strain it whole well together, and put it into a
through a coarse sieve, and mix it with pan, and keep it covered in a dry cool
the milk that is heating in the stewpan, place.
and let it boil up.
Have some citron, orange, and lemon
Cut some slices of French bread, and peel, ready; and put some of each in the
dry them before the fire; let them soak pies when made.
a little in the milk ; lay them at the MINCE Pies without Meat.* -Take a
bottom of the tureen, and pour in the soup. pound of currants, a pound of apples,


MIN
( 335 )
MOR
chopped fine, a pound of moist sugar, a distil them, and sweeten the water with
pound of suet, well chopped, a quarter of a pound and a half of sugar.
a pound of raisins, stoned and chopped MIRLITONS.* -Put into a pan two
small; the juice of four Seville oranges, yolks, and two wbole eggs, four ounces of
the juice of two lemons, the rind of one powder sugar, three ounces of sweet
shred fine, nutmeg, and mace, according inacaroons crushed, half an ounce of
to taste, and a glass of brandy, mix all crisped orange-flowers in powder, and a
well together, put it in a pan, and keep grein of sali; stir these together a mi.
it closely tied up.
nute, then add two ounces of melted but.
Mint, Crême of. * -Put into the bain- ter; whip the two whites very firm, and
marie alembic, a gallon of brandy, twelve put them also to the preparation. Line
ounces of fresh gathered mint, and the thirty tartlet moulds with puff-paste,
rinds of three lemons, distil from this into each of which pour an equal quan
two quarts of liqueur, in which dissolve tity of the above; cover them with sifted
one drachm of essence of mint; put a sugar, and when that is dissolved, strew
pound and half
of sugar into two quarts over a little sugar, à la gréle ; and put
of water, and when entirely dissolved, them into a moderate oven : serve either
add the syrup to your liqueur, strain and hot or cold.
bottle it.
Moor Game, see Forrl.
Mint (distilled) Liqucur of.*-Take MORELS.* -Tte porel is a kind of
two bandalul of fresh gatbered garden mushroom, and is usually dressed in the
mint, and infuse it for some days in a same manner. For a ragoût or garnish,
gallon and a half of brandy, and a quart they are prepared as follows: -Having
of water; then distil it as usual. Dis- taken off their stalks, split the largest
solve three pounds and a half of sugar in morels into two or three pieces, wash
seven pints of water, mix the syrup with and put them into a basin of warm water
the liqueur, and run the whole through to free them from the sand and earth;
a jelly bay.
then blancb, drain, and put them into a
Mint (essence of) Jelly.* -Put three stewpan, with a piece of butter and
quarters of a pound of fine sugar into a leinon-juice, give them a few lurus, and
preserving pan, and when nearly boiling, moisten with either brown or white
throw into it iwelve drachms of fresh sauce.
gathered mint, and the rinds of two MORELs with Bacon, - Cnt about
lemons, cover it and leave it to get luke. quarter of a pound of bacon into slices,
warm; dissolve balf a drachm of essence put it in:o a stewpan and set it on the
of mint in a glass of tepid water, add half fire; when done, take some large mo-
a glass of kirschenwasser, mix these with rells, wash them thoroughly, cut each in
the lukewarm sugar, and an ounce of half, and put them into the same pas
clarified isinglass, also lukewarm; strain (having removed the baron); add a lit.
the whole through a silk sieve, and ile butter, and give them a few tums
finish as usual.
then take them out, soak them in melted
Mint (green) Vinegar.-Take ball an butter or oil, with chopped parsley,
ounce of mint, dry and pound it, pour skalots, whole peper, and ealt; in about
over it a quart of the best vinegar, and half an beur, drain and roll them in
let it steep for ten days, shaking it up bread-crumbe, pilt on small skewers,
every day.
lay them on a grídiron, broil-bowly, basta
Mint (Orange) Water.-Take a still ing occasionally with the butter, bacon,
full of orange mint, distil it in a cold fat, and the marinade ; lay the slices of
still, and put fresh orange mint into the bacon on a dish, and the morels on
water; distil it again, and put your bot: tbem.
tles into the still unstopped; a spoonful MORELS with Cream.*-The morels
of this water put into a glass of spring being thoroughly washed, cut them in
water, will perfume it as well as orange balves or quarters, according to their
flower water.
size ; stew ihem with butter, salt, and a
Mixt Sauce.-Take nice fresh mint, little water; when they are nearly done,
chop it small, and mix it with vinegar add some good crean, mix it in well,
and sugar.
finish them, and serve the morels quité
MINT Smiffas Français.*-Take some
bot.
fresh gathered mint leaves, put them, MOREls rith Cruute.* -Pick, and cut
with the rinds of two lemons, into the the morels in halves, wash them in se
milk, when nearly boiling; strain and veral walerk; boil, drain, and put them
finish as usual. See Souffles Français. into a stewpan with a bit of butur, a
Mint Water – Toko four pounds of bunch of parsley and scallions ; fry then
dried mint, two gallops and a ball of lightly, then add a little flour and con.
proof spirits, and three gallons of water; soirmé, reduce them; take out the para


MUF
( 336 )
MUL
rooms.
sley and scallions, thicken with the yolk | four muffins into a pan, strain the milk
of an egg beaten up with cream, add a over them, and when they are cold, mash
small quantity of powder-sugar; serve them with a wooden spoon; add hall &
them with a crust prepared as for mush. gill of brandy, half a pound of dried cher
ries, a little grated nutmeg, two ounces
Morels in Gravy.*-Having cut, well of sweet almonds, blanched and pounded
washed, and drained your morels, put extremely fine, and six eggs well beaten.
them into a saucepan with oil, salt, and Mix all together and boil in a lasin, or
pepper; let them boil for hall an hour; bake it in a dish with paste di round.
then add some veal gravy and a little MULBERRIES, Preserved. - Boil
wine; then simmer them till sufficiently three quarters of a pound of sugar to
done; serve them with the sauce, if the grand perlé; then put to it a pound of
latter be too thick squeeze lemon-juice mulberries, stir them in carefully, with
into it.
out letting them boil; then take the pan
MORELS to Keep. — They should be by the handle and roll the fruit about in
dried slowly, put into paper bags, and the sugar for a few minutes; pour them
kept in a dry place.
into a basin, and let them stand; the
Morels, Stuffed.* - Choose the largest next day drain off the sugar, boil it to
and most round-sl:aped morels, and have the above-mentioned degree; add the
ing washed and drained, dry them in a fruit, and proceed as above, and then
cloth; fill each with a little fine farce, pour it into puts; do not cover them till
and siew them with slices of bacon and quite cold.
veal; when nearly done, pour on them MULBERRIES, to preserve Dry.--Your
a little veal gravy. Serve very bot. mulberries must not be too dry,
but must
MOREls und Truffles. - Morels and look rather a reddish green, and taste
truffles are used for thickening soups tart; prepare the saine quantity of sugar
and sauces, and to give them a fine fla au soufflé as of fruit; pui in the mulber-
vour. Wash hali an ounce of each, then ries and let them boil; the sugar must
let them simmer a few minutes in water, be first clarified with mulberry juice in.
and add them, with the liquor, to boil in stead of water ; when they have boiled,
the sauce, &c. till tender.
take the pan from the fire, skim it, and
MOUSTAIN Wine.--Take some very set it in å stove till next day; then take
fine Malaga raisins, pick out all the them out, drain them from the syrup,
stalks, and chop them very fine, and to and put them up in boxes for use.
every ten pounds of the raising put two MULBERRIES, Ratafia of.* -Take two
gallons of water. Let them steep three gallons of brandy, a quart of water, three
weeks, stirring them frequently during pounds and a half of sugar, three pounds
that time; then squeeze out the liquor, or mulberries, half a pound of red cur.
and put it into a vessel that will just hold rants, the sanie of raspberries, and half
it, but be careful not to stop it iill it has a drachm of mace. Take the seeds from
done hissing; then bung it up close, the currants, mix, and crush all the
and it will be fit for use in about six fruits, the juice from which, with the
months.
mace, infuse in the brandy fifteen or
MUFFINS.-Mix two pounds of four eighteen days. Dissolve the sugar in
with a couple of eggs, two ounces of but the water, mix the syrup with the
ter melted in a pint of milk, and four or brandy, filter and bottle it.
five spoonsful of yeast; beat it thoroughly, MULBERRY Syrup.-Put some mulber.
and set it to rise two or three hours: ries into a jug, tie a paper over it, and
Bake it on a hot hearth in flat cakes, and then put it up to the neck in a ketile of
turn them, wlien done, on one side. water; let ii boil; as the liquor rises
MUFFINS.-Take two quarts of warm from the mulberries, pour it off, strain it,
warm water, two spoons ſul of yeast, three and to one pint of the liquor put one
pounds of four; heat it well for half an pound of loaf sugar ; set it over a slow
huur, and let it stand an hour or two; fire, boil. gently till it becomes abont
bake them on an iron baking-stove (rub the consistence of treacle; then take it
it well over with mutton-suet as often as ofl and bottle it.
they are laid on); as soon as they begin ALULBERRIES, Syrup, of.* - Take as
to colour, turn them; they will be sure many mulberries as will yield three pints
ficiently baked when' coloured on both of juice, which put into a preserving:
sides.
pan with three pints of water; boil anul
Muffix Pudding with dried Cherries. ibis quantity is reduced to one piut; then
- Take a pint and a half of milk, add to lay the fruit on a sieve to drain. Clarify
it a few coriander-seeds, a bit of lemon three pounds of sugar, boil it to bouillé;
peel, sugar according to taste, and boil then add the mulberry-juice; give them
ibem together for ten minutes ; tben put oue boil, and skin them. Pour the


MUS
( 337 )
MUS
syrup into a pan, and let it stand; when put on the lid of the sabotière, and let it
cold, bottle it.
draw for about halfan hour, inake a com-
MULBERRY Wine.-Take mulberries position precisely as it were a lemon ice ;
when they are just changed from their io this composition add the infusion of
redness to shining black, gather them on elder-flower, pass the whole through a
a dry day, when the sun has taken off sieve, and put it into the sabotière to
the dew, spread them thinly on a fine congeal.
cloth on Hoor or table for twenty-four MUSCLES Fritters.*-Take them out
hours, and boil up a gallon of water to of their shells, and after many washings,
each gallon of juice ; skim the water well, steep them for two hours in a quart of
and add ali'tle cinnamon slightly bruised; vinegar, some water, and a little butter
put to every gallon six ounces of white rolled in flour, with salt, pepper, parsley,
sugar-candy, finely beaten; skim and green onions, tarragon, garlic, a little
strain the water when it is taken off and carrot and parsnip, thyme, bay-leaſ, and
setiled, and put to it the juice of the basil, the whole made luke warm; then
mulberries, and to every gallon of the take out the muscles, dry and dip them
mixture, put a pint of white or shenish in a batter made of flour, white wine, a
wine; let them stand five or six days in spoonful of oil, and salt, and fry them.
a cask to settle; then draw off the wine, Muscle Kelchup. – Take fine fresh
and keep it cool. This is a very rich muscles, wash them in their oxn liquor,
cordial.
pound them in a marble mortar ; to a
MOLLET, lo Choose.—The sea mul pint of muscles add a pint of shierry,
lets are better than the river-mullets, then give them a boil up, add one ounce
and the red are considered better than of salt, two drachms of mace well pound-
the grey; to be good they should be very ed, and one ounce of cayenne; give the
firm. They are in season in August. whole one boil, skim 'it, and rub it
MULLET, Boiled.-Boil mullets in salt through a sieve; let it stand 10 cool, and
and water; when they are done, pour when cold put it into bottles ; cork it
away part of the water, and put to the carefully, and seal it down.
rest a pint of red wine, soine salt and MUSCLES À la Minute.*-Clean and
vinegar, two onions sliced, a bunch of take away the shells as directed for la
sweet herbs, nutineg, beaten mare, and Poulette, draw off all the water except
the juice of a lemon; boil these well to- what is necessary to cook them in, add a
gether, with two or three anchovies; then little butter and shred parsley, shake
put in the fish; and when they have them up a minute or two, and then serve
simmered in it come time, put them into with a squerze of lemon.
a dish and strain the sauce over them. Muscies à lu Poulette.* -The mus.
Shrimps or oysters may be added. cles being thorouvhly washed, put them
Muller Broilet.-Scale and gut them, into a pan without any water, and fry
an:i cut gashes in their sides, dip then them lightly over a brisk fire, as they
in melted butter, and broil them at a pen, remove the shelly, strain the liquor
great distance from the tire; serve with from thein throuch a silk sieve. Put a
anchovy sauce with capers, and a squeeze piece of butter into a saucepan, and some
of Seville orange or lemon.
shred scallions, give them a few turns
MYLLETS Fried.-Scale and gut them, on the file, then add a little parsley, and
pour so ne melted butter into a deep afterwards a dessert spoonful of Hour;
dish, score the mullets acrose the back, mix this well with the butter, and pour
and dip them into the butter; then put in the liquor from the muscles, season
some butter in a ste vpan, clarity it, try vith pepper and nutmeg; give the whole
the mullets in it; when they are dove, a ſrw boils, thicken it with two or three
lay them on a warin dish, and serve with yolks of eyes, and put in the muscles,
anchovy sauce.
make them quite hoi, but do not let tbein
MULLET (Red).-Red mullet is called boil. Dish them, and squeeze lemon.
the sea- voodcock. Clean it, but do not juice over them.
take out the inside ; fold in oiled paper. MUSCLES (Ragout of).--Open them,
and gently bake in a small dish. Make melt a little butter in a stewpan, fry the
a sauce of the liquor which comes from muscles a minute with a little chopped
the fish, adding a bit of butter, a little porsley, shake a litile fiour over them, put
foar, a little essence of anchovy, and a in a little cream, pepper, salt, nutmeg, and
glass of sherry. Give it a boil, and eerve lemon-juice; boil them up. If you wish
it in a sauce-boat, and serve the fials in them to be brown, instead of cream you
the paper canes,
should put good gravy.
MUSCADINE Ices.-Put an ounce of Muscles in Soup.* -Take tbe liqnor
elder flower into a sabolière, pour upon that flows from the muscles when they
it about ball a pint of boiling water, then I open over the fire, and strain it through
2 G


MUS
( 338 )
MUS
a fine napkin, put it into some good stock, 1 it in pieces, in each of which put some
and beat up the yolks of six eggs, and of the above, moisten the edges, and roll
add to it; thicken over the fire, and mix them up into the form of short sausages,
the whole with some consommé coup Aour and fry them.
when ready to serve, arranging the mus MUSHROOMS à la Crême, – Choose
cles round the dish.
those which are small, and boil them a
MUSCLES, Tourte of.-Line a dish with few minutes in some good cream-sauce
puff-paste, put at the bottom a layer of toast the crust of a rasped French roll,
good farce, then (having washed the fill it with the mushrooms, turn it over
muscles well) put them into a saucepan, on the dish, and pour the remainder
take away the shells as they open, leave over it.
in the fish, and let them stew in their MUSHROOMS with Crust.-Take some
own liquor with butter, shalots, parsley, mushrooms, wash, but do not peel them;
nutmeg, pepper, and salt ; lay them on then put them with a few spoonsful of
the farce, cover and bake the tourte, and good oil, into a frying-pan, and beat them
serve with béchamel.
for seven or eight minutes over a quick
MUSHROOMS to choose.-The mush-fire. Whilst they are cooking, add pep-
rooms proper to be used in cookery grow per, salt, grated nutineg, and shred pars-
in the open pasture land, for those that ley and shalots; then pour the whole
grow near or under trees, are poisonous. over a fried crust, and serve imme-
The eatable mushrooms first appear very diately.
small, and of a round form, on a little MUSHROOMS to Dry.-Wipe them quite
stalk. They grow very rapidly, and the clean, and take out the brown and pare
upper part and stalk are white. As they off the skin of the large ones ; lay them
increase in size, the under part gradually on paper, and put them in a cool oven to
opens, and shows a fringed fur of a very dry, keep them in paper bags in a very
fine salmon-colour, which continues dry place. When wanted for use, sim-
more or less till the mushroom has gained mer them in gravy, and they will swell
some size, and then turns to a dark to nearly their former size; or you may
brown. These marks should be attended simmer them in their own liquor till it
to, and likewise whether the skin can dries up into them, shaking the pan, then
be easily parted from the edge and mid dry them on tin plates with spice or not,
dle, and whether they have a pleasant as you think proper. Tie down with a
smell. Those which are poisonous have bladder, and keep them in a dry place,
a yellow skin, and the under part has not or in paper.
the clear flech colour of the real mush MUSHROOMS and Eggs.*--Mince some
room; besides which, they sınell rank morels or mushrooms very small, put
and disagreeable, and the fur is white or them into a stewpan with some rich
yellow.
gravy, and do them till properly flavoured
Mushrooms à la Bourgeoise. * -Pick, and the gravy pretty thick, tben pour on
trim, and ent the mushrooms in halves; them the yolks of twelve eggs, and the
put some slices of streaky bacon into a wbites of eight, season moderately, and
stewpan, and set it on a slow fire for beat them constantly whilst on the fire ;
a quarter of an hour, then add the serve them very hot.
mushrooms, parsley, scallions, shalots MUSHROOMS Fricasseed. - Peel some
(chopped), pepper, a pinch of' flour, a mushrooms, if they are large, cut them
little stock and white wine; stew the in pieces, wash them in cold water, with
whole gently, and when reduced to a some vinegar, and blanch them; after
thick sauce, pour it on fried bread, and wards dip them again into cold water,
serve with vinegar or lemon juice. and wipe them dry. Then heat them
MUSHROOMS Broiled. - Choose the over the fire, with a bit of butter rolled
largest sort ; pepper and salt them well, in flour, some salt, pepper, and a bunch
lay them on a small gridiron with the of parsley; moisten with hot water or
stalk upwards, broil them rather quick, stock, and just before serving, thicken
and serve them with good gravy.
with the yolk of an egg, and half a tea.
MUSH rooms en Cannellon.-Chopsome spoonful of vinegar.
mushrooms into dice, put them into a MUSHROOMS, to keep.* - The mush-
stewpan, with sliced parsley, scallions, rooms for keeping should be of a mode-
shalots, and some buiter; when a little rate size ; lay them on hurdles, or string,
browned, add stock, pepper, and salt; let and lang them up in a dry place, where
it simmer till the mushrooms are done, there is a free circulation of air, but no
and the sauce pretty thick, then put in sun : if you wish to dry them by a quicker
the yolks of three eggs, and a little process, lay them in an oven; should
lemon juice ;, set it by to cool; in the you have any large ones, take off the
mean time, roll some paste very thin, cut tops and stems, and cut theni in slices :


MUS
( 340 )
MUS
of some French rolls, and fill them with 1 gar; thicken it with flour and butter;
the mushrooms.
boil it up; and serve with sippets round
MUSHROOMS (Ragout of ).-Take some the dish.
large mushrooms, scrape the insides of MUSHROOMS (While) à la Bordelaise.*
them, and broil them till they are brown; -Choose the thickest and firmest mush-
then put them into some gravy, thickened rooms, wash and drain them, cut the un.
with a little flour, a very little Madeira, der side in lozenges, put them in a dish
salt, cayenne, and a little lemon juice with oil, pepper, and salt, let them lay
Give the whole a boil, and then serve. two hours in this, then broil them; make
& sauce as follows:-Put some oil, shred
Prepare your mushrooms as for white parsley, and scallions, and a small piece
ragoût; when minced, and the moisture of garlic, into a saucepan; shake them
pressed out, make a little brown roux, over the fire till quite hot; then pour it
inoisten it with stock; put to it a little over the mushrooms with the juice of
ham, trimmings of veal, a seasoned two lemons.
bunch of sweet herbs, carrot and onions ; MUSHROOMS (White) aux Cruule.-
when done, strain it through a sieve, and Trim and blanch your muslırooms, put
then finish it by adding a little butter. them into a saucepan with a bit of butter,
MUSHROOMS, Ragott of (White).* a bunch of parsley and scallions; set the
Pick and cut off the stalks of the mush pan on a stove and fry the mushrooms
rcoms near to the head, wash them in lightly; then add a spoonful of flour and
several waters, and then put them into a some good stock; let these boil pretty
saucepan, with some water and lemon- quick at first, and afterwards set them
juice.' Drain, mince them very small, aside to simmer; season them with salt,
and press them closely in a cloth. As pepper, and a little grated putmeg; take
soon as all their moisture is extracted, the upper crust of a very light brick,
replace them in a saucepan, with butter rasp and take
out all the crumb, butter
and lemon juice, and when the former the crust inside and out, place it on a
begins to oil, add equal quantities of gridiron over a clear fire, dry and broil
velouté and consommé ; reduce, and sea of a pice colour; take the parsley and
son it with pepper. Thicken it with scallions from the mushrooms, thicken
yolks of egg, cream, and butter; skim he sauce with the yolks of eggs beaten
off the fat and serve.
up with cream, pour a little of this on
MUSHROOM Salad.- Cut your mush- the crust, lay it on a dish, the hollow part
rooms into dice, which put into a sauce downwards; pour the ragoût over, and
pan, with oil, and a slice or two of peeled serve it.
lemon ; simmer a short time, then drain, MUSHROOMS (IVhite) for Galantine.*
and let them cool; when quite cold, put | – Trim and put the mushrooms into cold
them into a salad dish, with chopped water, in which is a little lemon-juice;
parsley, shalots, pepper, and salt; pre. then drain and get them on the fire with
pare them like other salads, with oil a good bit of butter and lemon-juice, for
and vinegar.
about five minutes; when done, put
MUSHROOM Sauce.*-Cut some mush- them in a China basin for use.
rooms into pieces, press them in a cloth, Mushrooms (White) with Herbs.*-
and then mince them; do them up in a Prepare and soak your mushrooms as for
little melted butter, then add some good la Bordelaise, mince the stalks and trim.
stock, parsley, scallions, and iwo cloves mings, press out all the water they may
of garlic; skim, and cook them over a contain, put them into a saucepan with
moderate fire for half an hour; strain, oil, salt, pepper, parsley, and scallions,
take off the fat, and serve it very hot. and a piece of garlic; give these a few
MUSHROOM Sauce à l'Espagnole.-Put turns, and baving laid the mushroott.s
two ladlesſu! of brown consommé (com on a dish, put a little of the sauce into
monly called espagnole) into a slewpan, each, sprinkle them with raspings; pour
with two ladlesful of sauce tournée, and a little oil over, and bake them; when
some mushrooms; reduce it over the done, dish and serve them with their own
fire to the thicksess of the sauce you put sauce and lemon juice.
in, at first, then stir in a piece of butter, MUSHROOMS (White) à la Prorençale."
the juice of halfa lemon, and a very small – Take four small baskets of very firm
quantity of cayenne pepper.
mushrooms, pick, waslı, and drain them;
Mushrooms, Stewed.-Peel some large cut each in hall, and lay them in vil, sea.
mushrooms, take out the inside, broil soned with pepper, salt, and garlic; just
them, and when the outside is brown, before dinner lime, put them into a fryo
pat them in a stew pan with water enough ing pan with some olive oil, fry them
to cover them, a spoonful of white wine, over a large fire ; when of a good colour,
the same of browning, and a little vine? | add two spoonsful of chopped parsley,


MUT
( 341 )
MUT
and about a dozen pieces of bread, all length of time, the part close round the
the same size and shape ; squeeze a little tail should be rubbed with salt, previously
lemon juice over, and serve.
cutting out the kernel.
MUSHROOMS (White), Purée of.* It is best for the butcher to take out
Choose your mushrooms very white, cut the kernel in the fat on the thick
part of
off the earthy end of the stalk and wash the leg, as that is the part most likely to
them. Put a little water into a stewpan become tainted. The chine and rib.
with the juice of a lemon, fry the mush- bones should be wiped every day; and
rooms lightly in this; then drain and the bloody part of the neck be cut off, in
mince them very small; put them into order to preserve it. The brisket
a cloth, prers them very tight. Take a changes first in the breast; therefore, if
piece of butter, and put it in a saucepan it is to be kept, it is best, should the
with a squeeze of lemon and the chopped weather be hot, to rub it with a little
mushrooms; set them on the fire, and salt.
when the butter is oiled, add six ladlesful When intended for roasting, it should
of velouté, and as much consommé; re. hang as long as it will keep, the hind
duce this till your purée is pretty thick; quarter particularly; but not so long as
season with whole pepper.
to become tainted.
MUSHROOM (White) Sauce. Have Mutton for boiling ought not to hang
ready some cream sauce, rather thinner long, as it will prevent its looking of a
than usual ; to this put a few small white good colour.
mushrooms , reduce it to the proper con The greatest care should be taken to
sistence; it is then ready for use. preserye, by paper, the fat of what is
MUSK, to prepare for Liqueurs.*- roasted.
Take two grains of musk and a quarter Mutton, a Basque of.-Put the caul of
of a pound of sugar, pound them in a a leg of veal into a copper dish the size of
mortar and mix them well; keep it in a small punch-bowl. Chop the lean part
a closely stopped bottle. The quantity of a leg of mutton extremely small; take
required of this is one pinch to four or half its weight of beef marrow, the crumb
kve quarts of liqueur.
of a penny-loaf, the rind of half a lemon,
Ambergris is prepared in a similar grated, lialf a pint of red wine, two an
manner, but being less powerful than chovies, and the yolks of four eggs. Mix
the musk, four grains is the proportion all together with the mutton, and fasten
to a quarter of a pound of sugar.
it in the caul in the middle of the dish ;
BIUSTARD, to Make. Take some of Bake it in a quick oven, and when done,
the best Durham flour of mustard and turn the dish_upside down, and turn the
mix it, by degrees, to a proper thickness whole out. Pour over it a brown gravy
with boiling water, rubbing it extremely garnish with pickles, and serve with
smooth; add a little salt, and keep it in sweet sauce.
a small jar closely covered, and only put Mutton, Boiled, Turkish Fashion.-
as much into the mustard-pot as will be Cut the meat in slices, wash it in vine-
ured in a few days; the mustard-pot gar, put it in a saucepan with whole pep-
should be daily wiped round the edges. per, rice, and two or three onions; stew
MUSTARD, to Make.* - Take a few these very slowly, and skim very often ;
spoonsful of the four of mistard, and when it is tender, take out the onions,
carefully mix it with a little warm water, and put sippets in the dish under the
until it is of the consistence of honey; be mcat.
particular that it is mixed perfeotly MUTTON, Boulettes of, fried. *-Mince
smooth.
some cold' roasted mutton very small;
MUSTARD, 10 Make, for immediate Use.* take a fourth of its weight in sausage-
-Take some mustard, and, by degrees, meat, some crumb of bread soaked in
mix it quite smooth with new milk, ad. milk, boiled potatoes, sweet herbs, shred
ding a little cream. Mixed in this man. small, salt and pepper; mix these toge-
per it will keep ; it is very soft, and not ther with the yolks of two or three eggs.
in the least bitter.
Roll this farce into as many balls as you
MUSTARD Sauce.*-Put two glasses of think proper, cover them with bread-
stock, shalots sbred small, salt and pep. crumbs, and fry them. Serve with sauce
per, into a saucepan; let them boil for piquante.
half an hour, then add a spoonful of Mutron, Breast of, Broiled.*-Boil
mustard; stir it in well, and use it when the motion, and afterwards broil it, hav-
required.
ing first strewed it over with shred pare
MUTTON (Observations on). -The sley and young onions, soine salt, pep-
pipe that runs along the bone of the in- per, and grated bread-crumba.
side of a chine of mutton onght to be MUTTON (Breast of) en (arbonade.* -
taken away; and if is is to be kept any | Take out the brisket bones, and cut a
2 G3


MUT
( 342 )
MUT
breast of mutton into oval-shaped pieces, | other pieces stew till tender; then bave
braise them (adding some slices of ham ready turnips cut into dice, some leeks,
to the usual braising materials) for three celery, half a cabbage, some parsley,
hours. When wanted for the table, drain all cut small, and some marigolds; wash
and glaze them. Serve with spinach, thein, strain the liquor off the meat,
endive, sorrel, or any thing else.
skim it free from the fat, add it to the
MUTTON (Breast of) Collared.-Take ingredients with the piece of mutton in-
a breast of mutton, take off the skin, tended for the tureen, adding a little
bone it, and roll it up in a collar like a pearl barley. Season with salt, simmer
breast of veal. Put a quart of milk and all together till done, and serve with
a quarter of a pound of butter in the toasted bread on a plate.
dripping pan, and baste the meat with it MUTTON, Capilotade of.*-Cut the re-
well whilst it is roasting: Put some good mains of a quarter of mutton into pieces,
gravy into the dish and into a boat, with put them into a pan with salt, pepper,
some currant-jelly in another boat, and nutmeg, white wine, stock, and a dessert
serve.
spoonful of olive oil; when about half
MUTTON (Breast of) à la Ste. Mene done, add to it two ounces of raspings,
hould.*-Braise a breast of mutton in cover the saucepan close, and let it boil
the usual way; when done, take it out, slowly for three or four hours; then pour
rub salt and pepper over 'it, dip it in it on a dish with its liquor and the juice
melted butter, bread it thoroughly, and of a Seville orange.
broil it over a slow fire, pass a salaman MUTTON Chops in disguise. - Take as
der over it, and serve with a clear gravy. many chops as you choose, and rub them
MUTTON (Breast of) aux Petites Ra- with pepper, salt, and a little parsley;
cines.* -Prepare and braise a breast of roll each chop in half a sheet of white
mutton as directed for Carbonade, and paper, well buttered on the inside, and
when done, drain the pieces, dish them, rolled on each end close; have some hog's-
en couronnes, in the centre of which pour lard or beef dripping boiling in a frying-
the ragoût of carrots. (See Petites Ra- pan; put in the steaks, fry them of a nice
cines.)
brown, lay them in your dish, and gar-
MUTTON (Breast of) Roasted with nish with fried parsley, throw some all
Wine.-Skin and bone a breast of mut- over them, and have a little good gravy
ton, then roll it up in a collar like a in a sauce-boat; but take great care that
breast of veal. Roast it, and baste it with you do not break the paper, nor have
half a pint of red wine ; when you have any fat in the dish, but let them be well
used up all the wine, finish basting with drained.
butter. Have a little good gravy in rea Mutton, to Collar a Breast of.*-Take
diness, and when the mutton is done, off the skin, bone, and gristle, from a
set it upright in a dish, pour in the gravy, breast of mutton; then grate white bread,
prepare sweet sauce the same as for cloves, mace (a small quantity), pepper,
venison, and send it up to table without and salt, the yolks of three eggs bruised
any garnish.
small, and a little lemon-peel, shred
MUTTON Broth.-Take two pounds of fine ; 'make the meat flat, strew the sea-
scrag of mutton, take out the blood, put soning over it with four or five anchovies,
it into a stewpan, and cover it with cold washed and boned; roll the meat up as
water; and when the water is lukewarm, a collar, bind it with a coarse tape, and
pour it oft, skim it well; then put it in broil or roast it, cut it in three or four
again with four or five pints of water, a pieces, and serve it up with a good thick
tea-spoonful of salt, a table-spoonful of gravy fried oysters, or force-meat balls
grits, and an onion ; set it on a slow fire, are an improvement. It is very good
and when you have taken all the scum cold, cut in slices like collared beef.
off, put in a few turnips, let it simmer MUTTON Collops.-Take all the lean
very slowly for two hours, and strain it from a leg of mutton that has hung some
through a clean sieve.
time ; cut it into slices, about the size of
Mutton Broth.-Cut a neck of mut half an egg; beat them quite flat, and
ton into pieces, preserving a handsome fry them lightly in lard, with some
piece to be served up in the tureen; put chopped parsley, shalots, mushrooms,
all into a stewpan with three quarts of pepper, and salt; then put them into a
cold beef stock, or water, with a little stewpan, adding to the above seasoning,
oatmeal mixed in it; some turnips, a few slices of veal, and ham, cover them
onions, leeks, celery cut in pieces, and with bacon, and let them simmer for
a small bunch of thyme and parsley. about half an hour; put in half a glass
When it boils, skim it clean, and when of white wine, and some stock; when
nearly done, take out the piece you in- quite done, take out the mutton, drain
tend to serve in the tureen, and let the and dish it, add a little cullis to the
1


MUT
( 343 )
MUT
sauce, reduce it; skim, and strain it usual, beat and lard them with bacon,
over the collops.
rolled in salt, pepper, and spices; put
MUTTON Collops.—Take a leg of mut them into a pan with a little melted but-
ton, which has bung for some time, and ter, brown, and then trim them. Line a
cut it into thin collops ; take out all the stewpan with slices of bacon and veal,
sinews, season the collops with salt, pepo two carrots, cut in pieces, three onions,
per, beaten mace, some shred parsley, two cloves, á hayleal, a little thyme; lay
thyme, and two sbalots; put a large your cutlets on this, cover them with
piece of butter into a stew pan, and when bacon, pour in a ladleful of stock, and
it is quite hot, put in all the collops, and simmer the cutlets in this. In about two
keep stirring them with a wooden spoon, hours take them out, drain and glaze
till they are three parts done ; put in them, dish them en couronnes, with cu-
half a pint of good mutton gravy, some cumbers and cream in the centre.
lemon-juice, thickened with butter and Mutton Cutlets and Letluces.*_Hay-
flour; let them simmer four or five mi- ing prepared and dressed the cutlets in
putes, not longer, or they will be hard ; the same manner as with cucumbers;
lay them in a dish, and pour the sauce when done, glaze and dish them en cou.
over them.
ronne, alternately, with lettuces, glazed.
MUTTON Collops d la Perigord.-Cut Serve with a reduced espagnole.'
your mutton in thinner slices than usual, MUTTON Cutlets, à la Soubise.* -Pre-
put them into a marinade of oil, with pare and dress your cutlets, as directed,
sweet herbs; having laid in this for with cucumbers; dish them en couronnes,
some time, braise them with the same with a purée of white onions in the centre.
materials as mutton collops, adding mari. Mutton, Curry of.*- Take a fine loin
nade, and chopped truffles. Serve them of mutton, take off all the fat, cut the
with a ragoût of the latter.
meat into dice, cut some onions also into
MUTTON à la Coquette.-Cut a neck of dice, and fry them; when nearly done,
mutton into pieces, about the size of a add the meat and curry powder in the
finger, lard them quite through with ham proportion of a table spoonful to each
and bacon ; simmer them in some stock, pound of meat); fry them all lightly
with sweet herbs; when done, take the when almost brown, pour in two cupsfull
meat out, reduce and strain the sauce of water, put the whole into a stewpan,
over them. Then take some good fowl cover, and let it simmer for an hour, or
farce, cover each piece of mutton with more, according to the quantity. Have
this, wrap the whole in a slice of bacon; some 'rice, boiled very dry, in a separate
wash them over with egg, cover with dish. Some persons add a little pickle.
bread crumbs, and bake them.
MUTTON ( Fillet of) Braised.-- Take
Mutton Cutlets (broiled) Breaded.* off the chump end of the loin, butter
Trim and season your cutlets with pep; some paper, and putover it, and paste
per and salt, put them into some melted the same as for venison; let it roast for a
butter, and when they have imbibed a couple of hours. Be careful that it is not
sufficieut quantity of it, take them out, in the least brown. Have ready some
and cover them completely with bread French beans boiled, and drained on a
crumbs ; vive the cutlets a good shape, sieve; and, during the time the mutton
and broil them over a clear fire ; cake is being glazed, give them one heat up in
care not to do the cutlets too much, to gravy, and lay them in the dish, and
burn the bread.
serve the meat upon them.
Mutton Cutlels in Caul.*-Lard and MUTTON ( Fillets of ) à la Gelée.-Take
braise a dozen mutton cutlets, as for la the fillets from two loins of mutton, lard
soubise ; place a weight on them whilst them with bacon, rolled in eweet berbs;
they are cooling; when cold, trim and put them into a stewpan, lined with slices
wrap them in onions prepared as follows ; l of bacon; add the trimmings of the ineat,
cut twelve onions into dice, blanch and two carrots, cut in pieces, two onions,
cool them; then do them up in a little each with a clove in it, a good bunch of
butter, with pepper, salt, garlic, bay. parsley, seasoned, a little salt and whole
leaf, and nutmeg; add to these two pepper, a glass of madeira, and two
ladlesful of velouté, stir in the yolks of ladlesful of consommé, cover the whole
four eggs, and reduce the onions to a with bacon, and a piece of buttered paper
paste; as soon as it is cold, use it as the size of the pan. Set it on the fire ;
above-mentioned ; besides this, put on as soon as it boils, put it aside, with fire
each cutlet a pig's caul, lay them in a under and over, to simmer slowly for
deep dish, and bake them to a nice colour. two hours; then take it from the fire,
Serve them very hot with a demi glaze. and let the fillets cool in their sauce.
MUTTON Cullets with Cucumbers.* - When nearly cold, drain and press them
Choose your cutlets rather thicker than / lightly between two dishes, and when


MUT
( 344 )
MUT
quite cold, cut each fillet in hall, glaze ounces of butter; warm up the whole,
them all over, dish them, and garnish taking care that it does not boil, and
over and round with jelly, disposed ac serve with soft poached eggs round.
cording to your fancy.
MUTTON Hashed poith Cucumbers.
Mutton cutlets à la gelée, are done in Pare some cucumbers, and take out the
the same manner, except that they are seeds, then cut thein into very thin
larded both with bacon and ham.
alices ; and let them steep for two bonrs
MUTTON Hams.-Cat a hind-quarter in vinegar and salt; drain them well;
of mutton like a ham, and take an ounce put them into a stewpan, and keep turn-
of saltpetre, a pound of coarse sugar, ing them over the fire, with a small piece
and the same quantity of common salt, of butter and a slice of ham, till they be-
mix them together, and rub them well gin to take colour, adding a little four,
into the mutton; then lay it in a hollow and moistening with equal quantities of
tray, with the skin dowawards, and baste stock and gravy. If you do not happen
it every day with the pickle for a fort to have any gravy, let the cucumbers be
night. Roll it in saw-dust, and hang it more coloured before tbey are taken
in wood-smoke for a fortnight. Then from the fire; they should then be stewed
boil it, hang it in a dry place, and cut gently, occasionally skimming off the
rashers off as you want them; they eat fat; when they are done, add a little cul.
much better broiled than any other way. lis to thicken them. Having thus pre-
MUTTON (Haricot of).-Cut some mut- pared your ragoût of cucumbere. take
ton cbops rather thicker than for broil. any joint of cold roast mutton (the leg is
ing; trim them nicely, then fry the the best), cut it into thin slices, and put
chops in a little butter, of a nice brown it into the ragoat to heat, but taking care
colour; drain off the butter, and make a not to let it boil.
roux, by putting together, in a stewpan, a MUTTON ( Hashed)with Fine Herbs.*
small piece of fresh butter, and a spoon- | Cut your meat as directed for hashed mut-
ful of fine flour, placing them over a mo ton and poached eggy, dress it also in the
derate fire, and stirring thein with a same manner, leave it in the brucepan ;
wooden spoon till the fionr becomes of a put two ounces of butter into another
good brown colour, moisten with veal saucepan, with a dessert spoonful of sha.
gravy of a good colour, and well season- lots, shred small ; set them on the fire,
ed. When your sauce boils, put in the but do not colour them; then take four
chops and the trimmings of your turnips, spoonsful of mushrooms, all shred small,
and let them stew gentiy on the corner of give them a few turns, with the shalots,
the stove. Skim frequently: when the after which do a debeert kroorful of shred
chops are nearly done, drain them into a parsley: stir them all together, reduce,
clean stewpan; have ready some turnips, and pour them on the hash; give the
cut in neat shapes, but rather large pieces, whole a simmer, and then serve with
add them to the chops; drain the sauce sippets round.
through a sieve, over the turnips and MUTTON (Hashed) and Poached
chops, then stew them in this sance with Eggs.*--Cut the meat from a cold roast-
a little sugar, and continue to skim fre ed leg of mutton, take out all the sinews,
quently. When the turnips are done, and skin, mince it very small, and put it
keep them hot by the bain marie till you in a saucepan ; reduce four spoonstul of
serve.
espagnole to one; pour it over the meat;
MUTTON Harrico.*-Take a scrag of mix it in well, set it on the fire, but do
mutton, make some goud gravy with not let it boil; when done, pour it into a
parsley, thyme, and winter-savory, sliced dish with fried bread, cut like corks,
carrots, onions, and shalots and celery, round, and poached egks on it.
some turnips, well boiled and mashed, MUTTON (Haunch of ).-It should be
and a crust of white bread, stew all to- kept as locg as you can possibly keep it
gether; then put in some steals of a neek sweet by the different modes; and if ne.
or loin (broiled first), and stew them in cessary, wash it with warm milk and
some time ; season to your taste; strain water, or vinegar, and when going to be
it off, and slice in some carrots, boiled dressed, be careful to wash it well, to pre-
separately for that purpose.
vent the outside froin having a bad fis.
MUTTON Hashed a la Bourgeoise.- vonir from keeping; before you put the
Take what meat remains from a roast haunch to the fire, fold it in a paste of
leg of muttoo, which has been served the coarse flour, or strong paper; then set it
day before; cut off the skin, take away a good distance from the fire, and allow
the coarse fibres, and cut the meat into proportionable time for the paste; do not
small and thin pieces, put them into a take it off, till about thirty-five or forty
saucepan, then reduce a lew spoonsful of minutes before serving the matton, and
cullis, and put it to the bash, with two then baste continually; bring the haunch


MUT
( 345 )
MUT
nearer before taking off the paste, and the top, until it be of a fine high brown,
froth it up in the same manner as veni. and the sauce thick ; before you serve it
son. Por gravy, take a pound and a half to table, drain off all the fat.
of loin of mution, and simmer it in a MUTTON (Leg of) with Endive.*-Cut
pint of water till reduced to hall, use no the meat of a cold roasted leg of mutton
seasoning but salt: browo it with a little into small thin pieces, and put them into
burnt sugar, and serve it up in the dish ; a saucepan : blanch the hearts of some
but there should be a good deal of gravy | endive, then press out all the water, cut
in the meat, for though long at the fire, them in pieces, and give them a few
the covering and distance will prevent its turns in some butter; add to it afterwards
roasting out. Serve with currant-jelly three ladlesful of espagnole, the same of
sauce.
consommé, a little salt, and whole pep-
MUTTON (Leg of.)—If your leg of mut. per; reduce, and pour it on the mution,
ton is roasted, serve with onion or cur stir them together over the fire, but do
rant-jelly sauce ; if it is boiled, serve with not let it boil; dish it en buisson, garnish
caper-sauce and vegetables. In roasting with fried bread, and pour a very little
or boiling, a quarter of an hour is usually cspagnole over it.
allowed for each pound of meat.
MUTTON (Leg of) a l'Espagnole.-
MUTTON (Leg of), à l'Anglaise.* Bone a leg of mutton to the knuckle, lard
Lard the fleshy part of a leg of mutton it quite through with large pieces of
with fat bacon, tie it with packthread, bacon, seasoned with salt and spices, then
and put it into a pot just large enough put it into a braising-pan, with about a
to hold it, with some stock, a bunch of dozen onions, and a pint of white wine,
parsley, and green onions, a clove of gar- cover it with paper, and put it into the
fic, three cloves, a bay-leal, thyme, basil, oven; when hall done, turn it, add half
some salt and pepper; when it is done, a dozen short sausages, cover it again,
let it drain, wipe off the fat with a cloth, and finish the baking; garnish the meat,
and serve with a sauce made in the fol. when served, with onion, skin and strain
lowing manner: put a tumblerful of the liquor, squeeze over it the juice of
stock, and pearly the same quantity of two oranges, and pour it on the mutton.
cullis into a stewpan, with some capers MUTTON (Leg of ) à la Gascunne.*-
and anchovies, a little parsley, a shalot, Bone a leg of mutton (excepting the
and the yolk of an egg boiled hard ; let knuckle); lard it with ten or a dozen
the sauce boil a few minutes, and serve cloves of garlic, and as many anchovies
it with the mutton.
cut in pieces; spit and roast it; when
Mutfox (Leg of) à la Bourgeoise.* done, serve with a ragoût of garlic as
Take a nice round leg of mutton, bone it, follows: put about a pound of garlic into
and lard the inside of it with lardons a saucepan with some water; let it boil
rolled in salt, pepper, and spices; tie it up frequentiy till nearly, done; then
up into its original form, and put it into drain, and put it into another saucepan,
a braising-pan, with a dozen carrots, a with five spoonsful of reduced espagnole,
dozen onions, as many potatoes, two bay, a piece of butter, and a little gravy; pour
leaves, two cloves, parsley, scallions, and this ragoût round the mutten.
a ladlelul of stock or water; add to these Mutron (Lex of) au Haut-goût.-Let
a pound of bacon cut into six pieces, a it hang a fortnight in some airy place,
litile salt; simmer it for three hours and stuff it with garlic, and rub it over with
a half, stirring it occasionally; at the pepper and salt, and then roast it.
end of that time take out the 'mutton, Sauce : good gravy, with a spoonful of
untie, and dish it with the vegetables wine boiled in it.
round it.
MUTTON (Leg of) Marinaded.-Lard
MUTTON (Leg of), with Cauliflowers the upper part of a leg of mutton, and let
and Parmesan Cheese.*-Boil a leg of it soak for about twelve hours in a warm
mutton à l'Anglaise, then blanch some pickle of water, vinegar, garlic, cloves,
cauliflowers, and boil them in another onions, thyme, bay-leaves, parsley, salt
water, with a bit of butter and a little and pepper; after it has been this time
salt; then take the dish you intend to in soak, roast it, basting it with the
serve in, and put into it a little sauce pickle; serve with a high-flavoured
made with cullis, a slice of butter, salt, sauce, or, if you like it better, pass the
coarse pepper, and thickened over the marinade through a sieve, reduce it over
fire ; put into the dish with this sauce, the fire to the consistence of a sauce, add
some grated Parmesan cheese ; put the a little butter to thicken it, and serve.
mutton in the dish, and pour the remain. If you intend to use your marinade for
der of the sauce over it, add more cheese, a sauce, you must put in a very small
and set the dish upon a stove over a slow quantity of salt.
fire, under a cover that will admit fire at MUTTON (Leg of) Marinaded, Veni.


MUT
( 346 )
MUT
son Fashim.* -Take a leg of mutton that ticularly useſul, as so many dishes may
has hung some days, lard the upper side be made of it. The bone ought to be
with bacon, and lay it in the following cut short.
marinade: vinegar and water, a lemon cut The best end of the neck may be boil-
in slices, garlic, nutmex, cloves, slices of ed, and served with turnips; or if you
onions, coriander bruined, tbyme, bay- think proper, it may be roasted, or
leaf, parsley, scallions, salt and pepper ; dressed in steaks, or made into pies, or
leave the mutton in this for twenty-four used for harrico.
hours (or five or six days, if you like); You may stew the ecrags in broth; or
then take it out, and roast it, basting it in a little water, with small onions,
with the marinade strained; serve with some peppercorns, and a small quantity
its own gravy:
of rice, all served together.
MUTTON (Leg of) Stuffed.*-Make a When you wish that a neck which is to
stuffing with a little beel-suet chopped, be boiled should look particularly well,
some parsley, thyme, marjoram, a little saw down the chine bone, strip the ribs
grated lemon, nutmeg grated, pepper, half way down, and chop off the ends of
salt, and a lew bread crumbs, mix all to the bones, about four inches.
gether with the yolk of an egg, put this To make the fat look particularly
under the skin in the thickest part of a white, the skin should not be taken off
leg of mutton under the flap; then roast till it is boiled.
it, and serve it to table with some good The fat belonging to the neck or loia
gravy in the dish.
of mutton, if chopped very fine, makes a
MUTTON (Leg of) Stuffed with Oys most excellent suei-pudding, or crust for
ters.-Make a forcemeat of beef-suet, a meat pie.
chopped small, the yolks of hard boiled MUTTON (Neck of) Larded with Hom
eggs, with three anchovies, a little onion, and Anchovies.- Take the fillet of a neck
thyme, savory, and some oysters, á of mutton, and lard it quite through with
dozen or fourteen, all cut fine, some hain and anchovies, fiest rolled in chop-
salt, pepper, grated nutmeg, and crumbs ped parsley, shalots, sweet herbs, pepper
of bread, mixed up with raw eggs; put and salt. Then let it braise or stew in
this forcemeat under the skin in the a little stock, with a glass of white wine.
thickest part of the leg of inutton, under When done, skim and strain the sauce,
the flap, and at the knuckle. For sauce, add a little cullis, to give it the proper
some oyster.liquor, a little red wine, an consistence. Squeeze in the juice of hall
anchovy, and some more oysters stewed, a lemon, and pour this sauce over the
and served under the mutton.
meat, and serve.
MUTTON (Loin of).- Roast it; some MUTTON (Neck of) à la Ste. Mene
people think it eats much better if cut hould.*-Take two necks of mutton, cut
length-ways, like a saddle. It may also off the scrags; tie them up, and braise
be used for steaks, pies, or broth, only them in bacon, with three carrots, four
taking care to cut off as much fat as pos- onions, a bunch of parsley and scallions,
sible.
two bay leaves, a little thyme, two
MUTTON (Loin of) en Fricandeau.*- cloves, and some mutton or veal trim.
Trim, and lard a loin of mutton ; take the minge ; moisten them either with stock
trimmings of this, some beef and veal, lay or water, add salt,
and set thera on the
then in a stewpan, the mutton on them, fire to simmer for four hours ; then take
with carrots, onions, and a bouquet garni; them out, season with salt and pepper.
add consommé, and cover it with a but. Dip them in melted butter, cover them
tered paper; set it first on a brisk, and completely with bread crumbs, and about
afterwards on a slow fire ; let it stand till an hour before dinner, broil three sides
quite done ; then take it out, and drain of them, and colour the fourth with the
it, take off the skin, glaze, and serve it salamander. Serve them with a clear
with a ragoût of endive, or a purée of gravy.
Borrel.
MUTTON (Neck of) with Parsley.
MUTTON (Loin of) Larded with Pars. Take either a neck, loio, or saddle of
ley.* - Take three loins of mutton, cut mutton, trim it, and lift up the skin
your fillets from them, leaving out the underneath, larding the whole with
chine; lard them with very green pars: sprigs of fres! parsley; put it on the
ley, and soak them in oil, to which add spit to roast, and when the parsley is
salt and pepper. Pass a skewer through, thoroughly well dried, baste it very
fasten them to the spit, and roast them, frequently with hoge'-lard, until the
basting with oil. Half an hour is suffi- meat is done ; then toss up a little gravy,
cient to do them. Serve with the pars with some sbalots cut small, salt and
ley upwards, and a clear aspic.
pepper, and serve it with the meat.
MUTTON (Neck ).-This joint is par. MUTTON (Neck of) with Roots.


MUT
( 347 )
MUT
Having prepared your mutton by cutting with any sort of poultry, meat, or game,
off the scrag end, and tying it up, put you may find convenient; also mince half
some slices of bacon, any meat trim a pound of beef guet, some ham, fat bacon,
mings, four carrots, five onions, (one of truffles, pistachio nuts, four or five yolks
them stuck with three clovex), two bay- of hard eggs; mix with these all sorts
leaves, a lictle thyme, a bunch of parsley of spices, sweet herbs, and two glasses of
and scallions, into a stewpan; put in the brandy; make a good raised crust, into
mutton, cover it with bacon, moisten which put the above; cover, and bake
them with stock or water, add salt to the pie in a moderate oven five or six
your taste, and set the stewpan on a hours. Serve it cold.
brisk fire; as soon as it boils, lessen the MUTTON,Polpettes of.*-Take the lean
fire, and let the meat stew four hours. of any joint of cold roasted mutton, pare
When quite done, drain the mutton, dish, off the skin, and mince the meat with a
and pour the carrots, dressed en petites little grated bacon and calf's udder; sea-
racines, over it.
son with salt, pepper, nutmeg, a few
Mutton (Neck or Scrag of).*-Stew muslirooms and parsley, shred small;
a neck or scrag of mutton in a braising- unite them together with the yolks of
pan, with some stock, a bunch of herbs, three eggs, and make twelve or fifteen
pepper and salt: you may serve it with balls of it, dip them in beaten egg, and
a ragoûc of turnips, cucumbers, or celery, bread them twice. Flatten these balls a
or with any sauce you think proper, or little, and fry them in clarified butter;
you may broil it like the breast of mut when done, drain and place them on the
ton.
dish. Serve them with tomata sauce or
MUTTON Pasty, to eat as nice as Veni- demi glaze.
son.—Take a fat loin of mutton, and let MUTTON Pudding.-Cut some slices
it hang for several days, then bone it from a leg of mutton that has been under
Beat it well with a rolling pin; then rub done, and put them into a basin lined
ten pounds of meat with a quarter of a with a nice suet crust. Season them
pound of sugar, and pour over it one well with pepper, salt, and finely-shred
glass of port, and one glass of vinegar. onion or shalot.
Let it lie for five days and five nights ; MUTTON Pudding.-Put a layer of
after which, wash and wipe the meat steaks at the bottom of a dish, and sea-
very dry, and season it highly with son with salt, pepper, and a bit ofonion
Jamaica pepper, nutmeg, and salt. then pour a batter of potatoes, boiled
Lay it in your dish, and to ten poiinds and pressed through a cullender, and
put one pound of butter, spreading it mixed with milk and an egg, over them;
over the meat. Put a crust round the then put another layer of steaks and
edge of the dish, and cover with a thick more batter, and bake it.
crust, otherwise it will be over-done MUTTON Rolls, en Gratin.-Cut a neck
before the meat is soaked; it must be or leg of mutton into slices about the
baked in a slow oven.
thickness of a crown piece, lay them se-
Pus the bones in a pan in the oven, parately on a dish, covered with chopped
with just sufficient water to cover them, parsley, shalots, scallions, and mush.
and one glass of port, a small quantity of rooms; season them with salt, pepper,
pepper and salt; by this means you will and nutmeg, and pour a sufficient quan
have a little rich gravy to add to the tity of oil over to cover them. When
pasty when drawn.
they have laid in this an hour, have
Sugar gives a greater shortness to meat, some good fowl or veal farce; put a piece
and a better flavour than salt, too great about the size of a walnut between each
a quantity of which hardens the meat. two slices of mutton, tie them together
Sugar is quite as great a preservative. and braise the whole; when about half
MUTTON Pie.-Take off the meat from done, add a glass of white wine.
part of a loin of mutton, cut it into chops, Take the crumb from as many small
and season with pepper and salt. Put a rolls as you have parcels of mutton, which
layer of chops into a deep dish, and upon untie and put into the crusts; take some
them some slices of peeled potatoes, and farce made of poultry, livers, grated
sone thin slices of onion; put the re- bacon, pepper, salt, and yolks of eggs;
maining chops over, cover with puff- put a layer of it on a dish for table (one
paste, bake it, and add some cullis. The that will bear the fire), place the rolls on
chops may be passed with sweet herbs, it, and set it on the fire to make the
&c., and when cold, put into small gratin. When ready for table, pour
or large raised crusts, with potatoes, and soine cullis over the rolls, and serve
cullis added when baked.
them with a clear sauce and lemon-
MUTTON (raised) Pie Mélé.-Take the juice.
best part of a leg of mutton, and mince MUTTON Rumps, à la Braise.-Take


:MUT
MUT
( 318 )
six mutton rumps, and boil them for a a very good seasoned cullis sauce, with
quarter of an hour; then take them out ketchup in it.
and cut them in two, and put them into MUTTON (Saddle of) Baked.* _Pre-
a stew pan with half
a pint of good gravy, pare and dress a saddle of mutton, in
a glass of wbite wine, an onion stuck every respect as for a remove (see that
with cloves, a little cayenne pepper, and article) ; when cold, take off the skin,
Balt; cover them close, and stew till they trim and season it with pepper and salti
are tender; then take out the onion, brush it all over with melted butter,
thicken the gravy with a little butter bread it, and then let it cool ; put a quar-
rolled in flour, put in a little roux and ter of a pound of butter into a basin,
the juice of half a lemon; boil it up till it break ten eggs on it, add pepper and
is smooth, taking care that it is not too salt; beat them together well, and wash
thick; put in the rumps, give them a The saddle over with it completely, and
toss or two, and dish them up hot. Gar- cover it well with the bread; put the
nish with horse-radish and beet-root. saddle on a baking-tin, and put it in the
MUTTON Rumps (Entrée of):- Clean oven, which must not be too hot, or it
the rumpe, and braise them till nearly will spoil the colour of the motion.
done; then fry slips of bread the same MUTTON (Saddle of) Braisel.* _Take
breadth and length; put a rump on each the hali of a saddle of mutton, and bcne
piece of bread, and over it grated Par-it, season the inner part with salt and
mesan cheese; and upon the whole a pepper, roll it up to the form of a long
little mustard, butter, and cullis, mixed square, tie it up and braise it for two
together; strew at the top some fine hours and a half; when ready for table,
bread-crumbs. Bake the rumps till raise the skin and glaze it ; put in the
tender, and serve them in a little con dish any purée or sauce you please.
somme thickened with the yolks of two Murton (Saddle ) Breaded à l'Ar-
eggs and a gill of cream.
glaise."-Take a saddle of mutton, and
MUTTON Rumps and Kidneys.- Boil braise it as directed (see this joint
half a dozen rumps, then stew them in Braised), and when done, season with
sonie mutton gravy, more than will cover pepper and salt, dip it in inelted butter
them; let them stew gently for half an and bread it, then let it cool. Put an
hour, then take them up and let them ounce of butter into a saucepan, as soon
stand to cool; put into the gravy a quarter as it is melted, mix with it three eggs
of a pound of boiled rice, an onion stuck and a little salt; soak the saddle com.
with cloves, and a blade of mace; let it pletely in this, roll it well in bread-
boil till the rice is very thick; take the crumbs, give it a good form, and about
rumps, and rub them over with the yolk three-quarters of an hour before dinner
of an egg well beat up, and then roll broil it slowly, colour the top with a sala-
them in bread-crumbs, a little pepper, mander. Serve the saddle with a clear
salt, some grated nuinieg, lemon-peel gravy.
grated, and a very little thyme ; fry them MUTTON (Saddle of) as a Remove.
in bitter till they are of a nice brown. Take a whole saddle of mutton, let it be
Whilst the rumps are stewing, lard some fat and well covered with skin; bone
kidneys, and put them in a Dutch oven the ribs to the spine, season the udder
to roast.
part with pepper, salt, and pounded
When the rumps are fried, drain them; spice ; fill each side with the meat from
pour the fat out of the frying-pan, and a leg of muiton, roll it in, taking care to
put in the rice; stir it all iogether round make both the same size ; tie it up, and
the pan, and then lay the rice in a dish ; braise it, adding the ribs and leg-bone,
lay ile rumps round upon the rice, the for five hours; then drain and untie it,
narrow ends to meet in the middle; boil strip all the skin from the top, and either
four eggs hard, cut them in quarters, glaze or cover it with shred parsley:
and lay the kidneys and hard eggs upon serve it with a clear gravy, and garnisls
the rice between the rumps.
your dish with glazed turnips, onions, or
MUTTON Rumps Marinaded. Clean carrots.
and cut the rumps into equal lengths, MUTTON Sausages.- Take a pound of
and lay them in a pan, in the mari- the rarest part of a leg of mutton wbich
pade liquor for one night, then pass them bas been either roasted or boiled ; chop
in butter till nearly done; lay them on a it very fine, and season it with pepper,
dish to cool, wash them over with yolk of salt, imace, and nutmeg; add to it six
egg, and strew them over with bread ounces of beef guet, sume sweet herbs,
crumbs. Fry them gently in boiling two anchovies, and a pint of oysters, all
Jard till done, and of a nice colour, chopped very sinall; a quarter of a
Drain them dry, and serve them up with pound of grated bread, some of the an-


MUT
MUT
(
349)
chovy-liquor, and the yolks and whites Braise a shoulder of mutton ; then take
of two eggs well beaten. When tho-some rice, boiled quite soft in broth, lay
roughly mixed, put all into a little pot, it pretty thickly on a dish, place the mut-
and use it by rolling it into little balls, ton on it; mix dry currants with the
or of a sausage shape, and fry them. remainder of the rice, cover your meat
A little shalot, or garlic, is a great im- with it; strew grated Parmesan cheese
provement.
over the whole, and set it in a moderate
MUTTON ( Shoulder of ) Roasted.-Serve oven ; when of a nice colour, take it out,
with onion sauce. You may, if you and serve with a clear sauce.
choose, broil the blade-bone.
MUTTON (Shoulder of), with Rice.
MUTTON (Shoulder os ) Baked.-Lard Take a shoulder of mutton, and half boil
a shoulder of mutton with streaked ba- | it; then put it in a stewpan, with two
con, put it into an earthen stewpan pro quarts of mutton gravy, a quarter of a
portioned to the size of the joint of meat, pound of rice, a tea-spoonful of mush-
with two or three sliced onions, a parsnip room powder, with a little beaten mace,
and carrot sliced, one clove of garlic, two and let it stew till the rice is tender;
cloves, halt a bay-leaf and some basil; then take up the mutton, and keep it
add about a quarter of a pint of water or | hot; put to the rice hall a pint of cream,
stock (stock is the best), some salt and and a bit of butter rolled in flour; stir
pepper; put the meat into the sauce, and it well round the pan, and let it boil a
set it in an oven. When the meat is few minutes; lay the mutton in the dish,
done, atrain the sauce through a sieve, and serve it over the rice.
and skim it, squeezing the vegetables 60 MUTTON (Shoulder of) en Saucisse.* -
as to make a purée to thicken your Bone a shoulder of mutton ; spread it
sance : serve the sauce with the meat.
upon a board, and put over it about the
MUTTON (Shoulder of), Broileil.-Take thickness of a crown piece with veal
a shoulder of mutton that has hung some forcemeat, and over that some pickled
days, ļard and braise it with the usual gherkins, and ham, cut in thin slices ;
seasoning; when nearly done, take spread another layer of forcemeat over
it out, mix some sweet herbs shred the ham and gherkins, merely to prevent
small,' with grated bread; cover your their falling off; then' roll up the meat;
mutton with this, lay it on the gridiron, wrap it very tight in a linen cloth, and
and broil it slowly, moistening it occa stew it with a little stock, a bunch of
sionally, with a little of the braise liquor. parsley, and green onions, a clove of gar-
When quite done, dish it, serve with a lic, three cloves, some onions, carrots,
cullis and vinegar, or verjuice.
parsnips, pepper and salt. When the
MUTTON (Shoulder of) à la Méné meat is done, skim and strain the sauce.
houlde.* -Stewa shoulder of mution with Add a spoonful of cullis, if the sauce is
a little stock, a bunch of parsley, and too thin, and serve it over the mutton.
young onions, a clove of garlic, å bay MUTTON (Shoulder of) Stewed with
leal, some thyme, basil, onions, carrots, Oysters.-Let it bang for some days, then
pepper and salt; as soon as the mutton salt it well for two days; bone it, and
is done, take it out of the stew pan, drain sprinkle it with pepper and a bit of macc
and put it in the dish you intend to pounded ; Icy.some oysters over, and roll
serve in ; pour over it a thick sauce, made ihe meat up tight, and tie it. Stew it in
with two spoonsful of cullis, a little flour a little water, with an onion, and a few
and butter, and the yolks of three eggs pepper corns, until it is quite tender.
thickened over the fire; then strew Have ready a little good gravy, and some
grated bread over the mution, and baste oysters stewed in it; thicken it with
it carefully with the fat of the stew, some flour and butter, and when the tape
browning the surface with a hot salamun. | is taken off the mutton, pour this sauce
der. Serve with a clear shalot sauce, over it. Be careful to keep the stewpan
or simply with a little gravy, pepper and closely covered.
salt.
MUTTON (Slices of) en Chevreuil-
MUTTON (Shoulder of), with Onions Cut twelve thin slices of mutton neatly,
Glacées.* - Bone a plump shoulder of and lard them with baron; let them soak
mutton to the shank bone ; lard the in- in vinegar mixed with spices, a bunch of
terior with seasoned bacon, add salt and parsley, and an onion cut in slices, for
pepper; roll it up in the shape of a bal three days; when you wish to use the
loon, tie it, and braise it (bovies also) for meat, cook it in a thick sauce till of a
three hours and a ball; tben untie and good colour, and serve it with a sauce à
place it in a dish; glaze, and serve it la poivrade.
with glazed onions, and a reduced éspag MUTTON (Slices of) with Cream.* -Cut
nole.
a roasted loin of mutton into slices,
MUTTON ( Shoulder of), d la Parme.-' which
put into a stewpan; chop up some
2 11


MYR
( 350 )
NEA
small onions, do them with a quarter of to boil, take it from the fire, and let it
pound of fresh butter, and a little stock; cool ; take the myrtle flowers from the
and when nearly dissolved, add half a liqueur, and put in the sugar; mix them
pint of good cream, salt and pepper; let well, colour it with tincture of saffron,
it boil five ininutes, then put in the mut. strain and bottle it.
ton, make them quite hot, but they anust
Dot boil. Serve them quickly,
MUTTON (Slices of) à la Dauphine.
N.
Cut a loin of mution into slices, about
four inches long, lard then with streaked NASTURTIUMS Pickled.- As soon as
bacon, rolled in salt, pepper, and ginger, the blossoms are off, gather the little
and covk them in a tightly closed sauce knobs; put them into cold water with some
pan. Make a farce, with veal sweet- salt; shift them once a day for three suc-
breads, fat livers, bacon, and sweet herbs, cessive days; make a cold pickle of white
all chopped small; mix spices with the wine vinegar, a little white wine, sbalot,
farce, and cover each of the slices with it pepper, cloves, mace, nutmeg, cut in
(about hall an inch in thickness); tie a quarters, and borse-radish; and put your
slice of bacon round each careiully, and nasturtium buds into this pickle.
bake them.
NEAT'S Feet Fried.-Buil your neat's
MUTTON Sleaks, Broiled:-Cut some feet, and blanch them, split them; then
mutton steaks from the loin,
about half
an fry them in clarified butter, or take out
inch thick, take off the ckin, and part he bone, and fry them in buiter with a
of the fat. As soon as the gridiron is hot, little salt, and some good stock; when
rub it with a little suet, lay on the sicaks you have fried them a little, put in some
(place the gridiron over the fire aslant), mint, thyme, and parsley, shred small,
turn the steaks frequently; when they and some beaten pepper; beat the yolks
are done, put them into a hot dish, rub of eggs, mutton stock, vinegar, the juice
them with a little butter ; slice a shalot of lemon, or orange, aud nutmeg, pour
very thin into a spoonful of water, and the sauce upon it, and serre.
pour it on them; add a little ketchup; Neat's Foot Pudding - Boil a couple
garnish with scraped horse-radish, and of neat's feet till they are tender, mince
pickles, and send then up hot to table. the meat small, with an equal quantity of
MUTTON Straks à la Maintenon.-Half beef-suiet; season them with salt, cinna-
fry the steaks, and while hot, stew them mon, and sugar, mince a quarter of a
with herbs, crumbs, and seasoning, put pound of orange-peel very fine, put in
them in paper immediately, and finish iwo handsful of grated bread, six or eight
on the gridiron. Take care that the eggs, and currants at pleasure; mix all
paper does not catch; to prevent which these well together: butter a pudding-
ruba bit of butter on first.
bag, put in your pudding, tie it up close,
Mutton, Tourle of.--Cut the meat of and let it boil for two hours; serve with
a neck of mutton into thin slices; also sweet salice.
slice some onions ; line a dish with puff Neat's Foot to Roast.-Boil and blanch
paste, at the bottom of which, put a layer it, and let it stand till it is cold, then
of godiveau ; place some of the mutton lard it, fasten it on a small spit, and baste
on this, then a part of the onions, season it with butter, vinegar, and nutmeg; for
with pepper and salt; on these, put ano- sauce, toast some bread, soak it in claret
ther layer of godiveau, then the mutton, and vinegar, strain it, put the liquor into
onions, and so on, alternately, till all is a pipkin, and put in a few cloves, ginger,
psed; then cover them with butter, and and pounded cinnamon; set it on the
thin slices of bacon; Jay a crust over, fire, stir it with a branch of rosemary,
and bake it about an hour and a hall, or till it is pretty well thickened ; dish the
more, according to its size. When done, font, pour the sauce over it, and serve.
remove the top, take out the bacon, skim Neat's Tongue en Bresalles. *- Par.
it well, and pour in some cullis, in which boil a neat's tongue in water, then take
a little mustard is mixed; take care the off the skin, and cut the tongue in to strall
sailee runs into all parts ; replace the thin slices, about the size of balla crown;
top, and serve it.
put them into a slewpan, with parsley,
MYRTLE, Oil of.* -Prt two ounces young onions, and mushrooms, the whole
of peach leaves, and the half of a nutmeg, cut small, add whole pepper, and sweet
brilised, into six quar:s of brandy; distil oil; put it over a very slow fire, addirga
from this in a brin marie alembic your glass of white wine as soon as it begins 10
liqueur, in whichi, ivfuse hall a pourd boil, when quite done, add a little cullis;
of myrile flowers for four days. Dissolve if it should not be sufficiently biglily
five pounds of sugar in three qurts of favoured, you may add in serving, the
pure river water ; the moment it begins I juice of a lemon,


NEA
( 351 )
NEA
Neat's Tongue in Caul. - Boil a | place hall the slices of tongue, seasoning
tongue sufficiently to peel, then lard it, with salt and coarse pepper; moisten the
and split it, without separating it in two; whole with three or four spoonsful of
fry some sliced onions in fresh hog's-lard, stock and half a glass of wine; let the
put to them two or three spoonsful of whole stew over a stove till it forms a
hog's
blood, about a quarter of a pound gralin at the bottom of the dish ; when
of lard chopped, a few fine spices, and you serve, add a little more stock to
salt; simmer this, stirring continually, serve as a sauce.
until the blood is well mixed ; lay a caul NEAT's Tongue and Parmesan Cheese.
in the bottom of your dish, and spread --Boil a tongue in plain water, and finish
upon it part of this preparation; then it in a braise, with a little salt; take off the
place in the tongue, and cover it with the skin, let it cool, then cut it in slices; put
remainder; roli it mp in the coul, and a little cullis and Parmesan into the dish
garnish the dish with bread crumbs : in which you intend to serve, with some
lastly, put it into the oven to bake, and of the tongue slices; then put a little
take a good colour; clean the dish free more cullis and Parmesan, and so on,
from fat, and serve it under a sauce, made taking care that the cheese is put on the
with a little cullis, jelly broth, and lemon. last; bake it of a good colour, either in a
Near's Tongue à l'Ecarlate. - Tho- Dutch or common oven, and add a little
ronghly rub a neat's tongue with two of the remaining sauce.
ounces of saltpetre in powder; put it Neat's Tongue with Parsley.* -Let a
into an earthen. pan with salt, pepper, neat's tongue blanch a quarter of an hour
a bay-leaf and thyme, and soak it in this in water, Sard it with fat bacon, and let it
brine for five or six days; when you wish boil with any piece of meat you may hare
to use the tongue, put it in water for cooking; when done, and the skin taken
three hours, then blanch it in boiling off, cut it rather more than hall way
water, and taking it out, boil it in another through the middle lengthwise, so that it
vessel by a slow fire, for two or three may open in two parts without the pieces
hours, adding at the same time a third of separating, and serve it with some stock,
its brine, with carrois, onions, cloves, white pepper, and parsley finely.shred,
salt, pepper, and a sufficient quantity of adding, if you think proper, a sprinkling
water. When done, take it off the fire, of vinegar.
leaving it to cool in its sauce; serve. Near's Tongue Pickled.—Take neat's
NEAT'S Tongue (Fresh), in a Plain tongues that look red out of the pickles,
Way.-Lard a tongue with tolerable-cut off the roots, and let them boil till
sized lardons, and boil it in broth, or in the skin will coine off easily; season
water, with a few onions and roots; when them with salt, pepper, cloves, and nut-
it is done, peel it, and serve it with broth, meg, rubbing it well into them while they
sprinkling it over with a little pepper and are hot; then put them into a pan, cover
salt; it is also used without larding, and them with melted butter, bake them ;
being boiled fresh in this manner, is con when they are done, pour off all the buto
sidered very good for mince-pie meat. ter, keep back the gravy, put them into
Neat's Tongue Fried.-Boil it, then a fresh pan, and cover them with more
cut it into thin slices, season it with nut butter an inch thick.
meg, cinnamon, and sugar; dip the slices Near's Tongue Pie, with Raised or
of tongue into yolks of eggs, adding a Puff Paste.—Scald a tongue, and boil it
little lemon-juice; make some buiter in plain water; when almost done, peel
very hot in a frying pan, fry yonr tongue, it, and cut it in slices; make what paste
and pour the eggs in by spoonsful; and you please ; put the slices of tongue upon
when they are done, serve them up with it, with pepper and salt, two good slices
white wine, butter and sugar, well beaten of ham, a bunch of parsley, a clove of
together.
garlic, three heads of cloves, thyme, and
Near's Tongue en Gralin.*_Blanch å bay-leal; cover it with slices of bacon
a neat's tongue, and put it into a stew. and butter, and put it in the oven to
pan, and let it boil with any other meat bake; when done, take out the bacon and
till the skin will come off easily; then parsley, skim the fat off very clean, and
cut it into pieces, and shred small some add a Spanish sauce, or any other that
parsley, green onions, some tarragon you may think better.
leaves, a few shalots, a few capers, and Near's Tongue Ragout. - Lard a
one anchovy; then mix a handful of tongue with large lardons, and braise it
grated bread crumbs, with a piece of in a light braise, with broth, a bunch of
butter halſ the size of an egg, and a part parsley, thyme, a bay-leal, two heads of
of the herbs that have been shredded, and cloves, one of garlic, onions, and roots;
arrange them in a dish that will bear the peel it, and split it in two; serve upon it
fire ; upon these crumbs and herbs, &c., I what ragoût you think proper, such as
2 H 2


NUT
( 353 )
OAT
filberts, separate each nut in hall, lay not too muchmelted, for it is very apt to
them on a tia-plate, and place them in a soften when the nuts are added to it.
slow oven : move them occasionally, that Nuts Pralined. - Take a pound of
they may all be equally coloured; and Spanish nuts, take them out of their
when they are tinged sufficiently, remove shells, and put them into a pan, with a
them to the mouth of the oven. Put six pound of loaf sugar, and a little water;
ounces of sugar and a glass of water into let them boil till
they begin to sparkle
a preserving pan, boil them to caranel, then take them off the fire, and stir them
pour the filberts into this, stirring them well with a wooden spoon, till you per.
very lightly lest they should break. As ceive the sugar turns gravelly; then set
soon as the nougat assumes a clear red-them again over a slow fire, to dissolve
dish tinge, pour it on a buttered tin, over the sugar; keep stirring, that the sugar
which spread it as quickly as possible, may stick to the puts, and when you see
and strew on its surface sugar à la grêle, them turn reddish, and are well covered
and pistachios, (cut in slips, and dried in with sugar, take them off, pour them into
the oven), lay it about eight inches long, a sieve, cover them with a clean cloth,
six wide, and of an equal thickness all and put them into a stove ; this will pre-
over; take care not to press it too much serve their gloss.
with your hands. When cold enough to NUTMEGS to Candy:-Take a pound
resist the knife, and yet sufficiently warm and a half of double refined sugar, hall a
not to break, cut it into about thirty quarter of a pint of daniask rose-water,
pieces, all of the same size, arrange them and a very little gum arabic ; boil these
tastefully on a dish, and serve.
to a candy height; let your nutmegs be
NOUILLES, Potage of.* -Take three first soaked in water ; then put them into
quarters of a pound of flour, the yolks of an earthen pan, pour your candy to
four eggs, a pinch of salt, and a little wa- them, keep them very close covered, set
ter; mix these together, and knead it them in a warm place for about three
well until the paste is fit' to roll ; lay it weeks, and they will be of a rock candy.
out quite thin, and then cut it into slips; Nutmeg Syrup.-Take a quarter of a
flour them well to prevent their sticking pound of nutmegs, pound them, and put
together; have boiling some good stock, them into a stewpan, with a pint and a
into which throw the nouilles ; half an half of hot water, and let them boil for
hour is sufficient to do them; skiin the halfan hour; then strain, and to a pint
soup well, and add, just before it is put of liquor, put two pounds of siſted sugar,
into the tureen, some whole pepper; and one egg, beaten up with a little cold
serve it as usual.
water; set it over a fire, and when it
Nouilles may also be made with the boils, skim it till it is perfectly free from
whites instead of the yolks of eggs; nuto all scum, and reduced to a good syrup,
meg and pepper may be added to the and, when cold, mix with it half a pint of
paste, if agreeable.
brandy.
NOYAU, English.* – Two gallons of NuTMEG, Tincture of. - Take three
gin, two pounds of bitter almonds, one ounces of nutmegs, bruise them, and put
pound of sweet almonds, both beaten to a them into a quart of brandy, and let
fine paste ; six pounds of lump sugar, them steep in it for a fortnight, occa-
pounded (some of it with the almonde). sionally giving it a shake up; then pour
Let these stand ten days in the gin, then the liquor clean oil.
filter it through blotting paper, and Nutmeg Water.-Bruise half a pound
bottle it.
of nutmegs; then take an ounce of
NUT Bomboons. - Boil a pound of orange-peel, three gallons of rectified
Spanish nuts; when they are well boiled, spirits of wine, and a sufficicnt quantity
rub off their skin with a napkin, if some of water; distil them, and sweetea them
stick too hard, pare it off with a knife; with two pounds of loaf sugar.
grate your nute very fine on a sheet of
paper; then take a pound of powdered
sugar to a pound of nuts, put it in a pan
0.
uver a slow fire ; when your sugar is all
melted (you must stir it constantly with OAT Cakes-are made in the same
a wooden spoon) put your nuts in, and manner as muffins, using sifted oatmeal
work them well till all is well mixed, instead of four, and three gallons of
and pour it upon a tin plate ; then spread / water instead of two: pull the dough into
it with a rolling pin, this must be done pieces. roll and finish the cakes as die
very quickly, as it cools very fast; when rected for mugins. When wanted, pull
it is cold, cut it into what form yon the edges apart, toast them nicely on
please ; you must take care the sugar is both sides, and then open them com:
2 H 3


OLI
( 364 )
OLI
pletely; lay in small pieces of butter, about six or seven pounds, which must
until you have as much as you may be skinned and have the fat taken off;
want; close them again, set them before cover it very closely, and set it over the
the fire, and cut each in halves or quar- stove with a very moderate fire; let it
ters.
stand till the gravy begins to run ; stic
OATMEAL Pudding:- Pour a quart of up the fire, and let it stand till the meat
boiling milk over a pint of the very best begins to stick to the pan, but not longer,
fine oatmeal; let it soak all night;the next as it should not be too brown; pour a
day beat two eggs, and mix a liitle salt: little beef gravy into it, and stir it about;
put it in a basin
just large enough to hold when thoroughly mixed, put it into a pot,
it; cover it tight with a Aoured cloth, set it upon the are very closely covered,
and boil it an hour and a half. Eat it with with a sufficient quantity of gravy to fill
cold butter and salt. When'cold, slice and the pot; then take twelve carrots, nine
toast it, and eat it as oat cake buttered. parsnips, eight onions, and six turnips;
OATMEAL Pudding, New England put these into the pot, with a bunch of
Fashion.-Steep a pint of whole
oatmeal leeks, a bundle of celery, and a handful of
in a quart of boiling
milk the over night; mignonette ; let these boil
well together,
in the morning shred half a pound of beef ani then put in a fowl, a turkes, and a
suet very fine, and mix with the oatmeal couple of pigeons; add a couple of
and milk, some grated nutmeg, and a pounds of ham, cut in thick slices ; keep
little salt, with the yolks and whites of it boiling, and as the scum rises, skim it
three eggs, a quarter of a pound of cur, off very clean ; while these are doing,
rants, a quarter of a pound of raisius, and take four French rolls rasped, pare off
a sufficient quantity of sugar to sweeten the crusts, and put them into a stewpan
it; stir the whole well together, tie it with a little of the olio liquor; when
pretty close, and boil it for two hours. they are soft, put them into a toreen or
Serve with melted butter for sauce. into a very deep soup dish; pour in the
OIL of Jupiter.*-Take three quarts liquor; let there be some celery, and
of spirits of wine, flavoured with essen. some of the other roots put in, with some
tial oil of lemon, the same quantity of the best pieces of the meat, and the
flavoured with spirit of cedrat; make a pigeons put in whole. This is the way
syrup with seven pounds of sugar, a gal. to make the plain French olio; but they
lon of water, and two bottles of Scubac; often put in partridges to stew in the
mix the whole together, and by stirring, gravy, sometimes half roasting them ben
it will become thick; to clarify it, take the fore they put them
in.
whites of two eggs in about a pint of the Olio, Maigre.-Scald all sorts of roots,
liqueur, and afterwards put it to the such as onions, carrots, parsnips, par-
whole; stir it; then put it into a still in sley-roots, turnips, celery, and leeks;
the bain marie inoderately heated ; let then boil them in some pease broth,
it remain for twelve hours ; filter the with a mignonette, and some carp trim.
produce of your distillation, and bottle mings; when the above vegetables are
it.
sufficiently done, put in a little root
OIL of Venus. * -Reduce the following gravy, strain, and set it by for any pur-
articles to an impalpable powder :-an pose which you may require.
ounce of skirret seeds, an ounce of carra OLIO, Spanish.__-Take ten pounds of
way seeds, an ounce of anise seeds, a rump of beef, a brisket of veal, a breast
drachm and a half of mace, and the rind of mution, a knuckle of ham, a chicken,
of an orange; infuse these for five days two pigeons, two quails, two old parts
in a gallon of brandy, then distil from it ridges, larded and trussed like chickens,
in a bain marie, two quarts of liqueur; a duck, a pound of streaked bacon, a ran
dissolve over the fire four pounds of su German sausage, eight small sausages,
gar in two quarts of pure water ; when seasoned high, tie all these up that they
cold, mix it with the distilled liqueur, may not fall to pieces, put them
and colour it of a clear yellow, with á into a braising-pan, with some dry
little tincture of saffron ; filter and bottle peas (put in warm water the night be.
it; seal the corks.
fore). Moisten the whole with good
Oil Toast. - Toast some slices of stock, season it with six pimento, four
bread, and whilst hot, baste them with cloves, a little mace, and some nutmer,
oil and lemon-juice; pepper and salt all tied in a piece of muslin; let this boil
them, and serve very hot..
for some hours. Take four cabbages,
OLIO, a French one. - Take five ten lettuces, thirty carrots, as many
pounds of steaks, cut very thick, from the turnips, blanch and put them into a
leg of mutton piece of beef; put them stewpan covered with slices of bacon,
into a deep stewpan, add five pounds of moisten them with the skimmings of the
any part of veal, and a leg of mutton of braise ; then take a dozen artichoke-


OLI
( 355 )
OME
bottoms (trimmed properly and cooked | It must not be eaten as a soup but as an
in a blanc), twenty-four glazed onions, olio, che ingredients in preference to the
few small carrots and turnips cut into liquor. Those who prefer the soup may
olives, blanched and dressed in a little have it in a basin with toasted bread.
consommé and sugar, some French beans OLIVES.-There are three sorts, the
cut in lozenges, young beans, peas, and Italian, Spanish, and French ; they may
cucumbers, all blanched separately be bad of various sizes and flavours,
Drain the meat and vegetables, strain some prefer one sort, and some another.
the liquor, skim and clarify and keep it The fine salad oil is made from
boiling. Press the cabbages and lettuces, this fruit, for which purpose they are
and disk them as follows:-A piece of gathered ripe ; for pickling they are
cabbage, a carrot, a lettuce, a turnip, gathered when only half ripe, at the
and cabbage again, and so on, till you latter end of June; they are put into
have made a complete circle round your fresh water to soak for a couple of days;
dish, in the centre put the peas and after this they are thrown into lime
meat, arrange the artichoke-bottoms on water, in which some pearl-ashes bave
the vegetables at equal distances, a been dissolved; in this liquor they lie
glazed onion between each, and having for six and thirty hours ; they are then
tossed up the small vegetables in a little put into water which has had bay-salt
butter and glaze; place a few in every dissolved in it; this is the last prepara-
one of the artichoke-bottoms. Glaze the tion, and they are sent over to us in this
whole and serve it.
liquor; they are naturally, as they grow
OLIO, Spanish.-Take some gristles on the tree, extremely bitter, and there.
from a breast of veal, also from a brisket fore all these preparations are necessary
of beel, and from a breast of mutton, to bring them to their fine flavour. To
some sheep's rumps cut in pieces; they some olives they add a small quantity of
must all be about the size of a finger; essence of spices, which is an oil drawn
take
also five pounds of beef-steaks, and from cloves, nutmeg, cinnamon, corian-
put them into a stewing-pan, with a der, and sweet fennel-seed distilled toge-
quantity of beef stock, a bunch of leeks, ther for that purpose; twelve drops are
a large bunch of celery picked very clean; sufficient for a bushel of olives ; some
they must be stewed till the rumps and prefer them flavoured with this essence.
gristles are tender; then put in a couple OLIVES, Ragott of. Take some very
of pigeons, a brace of partridges, two green olives, cut out the stoner, so that
pair of hog's feet and ears, the knuckle the fruit may close to its original form;
end of a ham, hall of a fine white cabo put them, one by one, into water, blanch,
bage, some pepper, salt, a bunch of and then put them into a good cullis,
sweet basil, two onions, and some cloves; well seasoned.
cover these over with some thick beef OLIVES, Ragoût of.*-Take a small
steake, and over them some veal-steaks, quantity of parsley and scallions, shred
pour a little fresh stock upon them, and and give them a few turns in butter,
leave them to stew over a gentle fire; with a little flour; add to this two Spoona
let the whole stew till the liquor is eva- ful of gravy, a glass of Champagne,
porated and the ingredients begin to stick capers, cut small, an anchovy, some
at the bottom; then put in more stock ; olives, without their stones, a drop
while these are stewing, set on some of olive oil, and some good cullis ; season
large peas that have been previously it well, clear away the fat, and serve it
soaked in water for four and twenty with roast meat of various kinds.
hoars ; set these on to boil in some gravy.
OMELET.*-Take as many eggs as you
The Spaniards make use of a kind of think proper (according to the size of your
peas, called Garavances; they are large, omelei) break them into a basin with sonie
and not unlike our grey peas ; but if salt and chopped parsley; then beat them
these are not to be had, any large peas well, and season them according to taste,
will do; these must be boiled very tender, then have ready some onion chopped
and be ready at the same time as the olio. small; put some butter into a frying.
As the stock boils away, put in more, pan, and when it is hot (but not to burn)
which must boil a quarter of an hour; put in your chopped onion, giving them
season the olio according to taste, with two or three turns; then add your eggs
pepper and salt; have ready a large to it, and fry the whole of a nice brown,
soup-dish, take out the ingredients, one you must only fry one side. When done,
by one, lay them in the dish; the gristles turn it into a dish, the fried side upper-
and the roots must be dispersed about most, and serve.
among the other things; then pour over OMELET à lu Celestine.* -Make four
them the peas and their gravy, and omelets, of three eggs cach, and as thin
then put in a proper quantity of gravy. I as possible ; slide them carefully on the


OME
( 356 )
OME
table, lay frangipane on, and roll them omelets thin, with sweet herbs, oil ini
up into the form of a muff, trim the ends stead of butter, pepper, and salt, cut them
and place them on a dish, sprinkle them into pieces; between iwo of which place
with powder-sugar, glaze, and serve fried bread and anchovies cut in fillets
theni.
or slips ; serve them hot.
OMELET, à la Crême.-Boil a pint of OMELET à l'Italienne.*-Break your
cream, and put into it the crumb of a eggs as usual, add salt, pepper, sbred
French roll, parsley, shalots (both shred parsley, cream, and olive-oil; beat these
small), a little pepper and salt; stir it ingredients well, and make three or four
over the fire till quite thick ; then add omelets of them, thin, but not too dry;
half a dozen eggs; fry your omelet, ob- cut some anchovies into thin slips, which
serve that it will require rather more lay on each of the omelets, placing the
time than usual.
latter one on the other; cement them
OMELETS à la Dauphine. - Having together, and when cold, having beaten
made one or two thin omelets (without up two eggs, dip in the omelets, bread
any seasoning) lay them on a dish, and fry them to a nice colour.
and spread over them some pistachio OMELET à la Jardinière.*--Make a
cream, cherry and apricot marmalade; | rich ragoût of all sorts of vegetables
roll them up, cut them into small pieces, which may be in season, half of which
each of which enclose in almond paste ; put to a dozen eggs, beat them together,
strew powder-sugar over, and glaze them and fry your omelet as usual; when done,
with a salamander.
pour the remainder of the ragoût over,
OMELETS of Eggs for garnishing or and serve.
cutting in Slips.-Break your eggs, and OMELET au Naturel.*-Break eight
put the yolks and whites into separate or ten eggs into a pan, add pepper, salt,
pans; beat them up with a little salt, and a spoonful of cold water, beat them
and then put them again into separate up with a wbisk ; in the mean time put
earthen vessels rubbed with sweet oil. some fresh butter into a frying pan, when
Have ready a pot of boiling water over a it is quite melted and nearly boiling,
fire; put them in closely covered, and put in the eggs, &c. with a skimmer ;
let the omelets steam till thoroughly as it is frying,
take up the edges, that they
done.
may be properly done ; whes cooked,
OneLet à la Fermière.-Break the double it ; serve very hot.
number of eggs you think necessary for ONELET au Sang:- This is made pre.
the size of the omelet, beat them up cisely the same as the common omelet;
with chopped parsley, shalots, sorrel, the only difference consists in the addio
pepper, and salt; fry it as usual; when tion of poultry or lamb's blood to the
done, put a piece of fried bread' on it; usual ingredients.
roll the omelet round, and serve it. OMELET Soufflée.*_Break six egge,
OMELET Frillers.-Make two or three separate the whites from the yolke, to
thin omelets, adding a little sweet basil the latter, put four dessert spoonsful of
to the usual ingredients; cut them into powder-sugar, and the rind of a lemon
small pieces and roll them into the form chopped exceedingly small; mix them
of olives; when cold, dip theın into bat. well, whip the whites as if for biscuits,
ter, or enclose them in puff-paste ; fry, and add them to the rest : put a quarter
and serve them with fried parsley. of a pound of butter into å frying-pan,
OMELET à la Gend'arme.- Make & ra over a brisk fire; as soon as it is com-
goût with sorrel, Parmesan cheese grated, pletely melted, pour in the above, stir it
and bread-crumbs ; fry two omelets in up, that the butter may be thoroughly
the usual manner, between which put incorporated with the omelet, and when
the above ragoût; place them on a dish; that is the case, strain it into a buttered
cut some pieces of bread, fry them, dip dish, which place on hot ashes, strew
the edge of each in some white of egg to powder-sugar over, and colour the top
make them stick, set them round the carefully with a salamander.
omelet, over wbich pour a little melted OMELET Soufflée, in a Mould.*-Break
butter, strew bread-crumbs and Parme- six fine eggs, separate the whites and
san cheese on it, and colour it in the yolks; put to the latter three spoonsful
oven or with a salamander.
of powder-sugar, four crusbed maca.
OMELET Glacée.* Whip up some roons, a spoonful of potatoe-flour, a little
fresh eggs with a small quantity of salt, crisped orange-flower in powder ; stir
a little candied lemon-peel, and pounded them together well, whip the whites to
macaroons; beat them together well, a froth, mix them with the yolks, and
and then fry them as usual, sprinkle pour the whole into a buttered mould,
the omelet with sugar, and serve.
but do not fill it ; set it in a moderate
Omelets en Hatereaux.-Make your oven, the same as for biscuits ; when


ONI
ONI
( 357 )
done, turn it out on a dish, and serve it. set them on a brisk fire; when the liquor
This omelet should be of a clear colour, is reduced to about three-fourths, lessen
and sbake like a jelly.
your fire, and let it stand till it becomes
OMELET Stuffed.* -Make your omelet quite a jelly.
as au Naturel, but before you turn the Large or small onions may be glazed
ends over, lay on it a farce of sorrel ; thus, being careful, however (as above
double the omelet before you take it mentioned), to select them as nearly of a
from the pan, so that none of the farce size as possible.
may be perceived, and cement the edges ONIONS (Matelote of).- Take seven or
with white of eggs; serve it very hot. eight pieces of ox tails, and having scald.
Any other sort of farce may be applied ed, braise them in some stock, with pars-
in the same way.
ley, two cloves, thyme, bay-leaf, pepper
OMELET with Sweetmeals.* -Make an and salt; when about hall done, put in
omelet with nine eggs; when quite done, eight large onions (previously scalded);
spread over with any kind of sweetmeat as soon as they are quite done, take them
you may think proper; roll it up to the out, strain the sauce, to which add a glass
form of a muff, strew powder-sugar over; of port wine and some cullis. Serve your
make a skewer quíte hot, run them matelote as usual. (See Matelote.)
through, and fry them.
Onion Omelet. -Cut some very white
ONIONS with Carp Roes.-Make a onions into slices, give them a few turns
roux with butter and flour, to which add over the fire ; when nearly done, moisten
a little onion gravy, some large onions them with cream, and season with salt,
(previously scalded), a few mushrooms, pepper, and nutmeg; mix this with hali
a bunch of parsley, scallions, thyme, ba. a dozen eggs; beat the whole up well,
sil, bay-leaf, and a few cloves ; when and fry the omelet either in oil or butter.
pearly done, put in some carp roes, and ONION Omelet.- Take two or three
leave them a little longer; then take good sized orions, cut them into slices,
out the parsley, reduce the sauce and fry them in butter; when they are
ready for table, put in a few capers done, add the yolks of two eggs, and a
chopped, and one or two anchovies; gar- little chopped parsley; fry two small
nish your dish with fried bread.
onielets, on which lay the onions, with
ONION Cullis, Maigre of:- Put some two or three anchovier, cut in slips ; roll
sliced onions into a pan with a little but them up lengthwise ; fry some pieces of
ter, set it on a brisk fire ; when brown, crumb, cut the omelets to the shape and
add two spoonsful of flour, keep it stir size of these, and place them thereon;
ring, put to it some broth, a glass of pour melted butter, and strew bread
white wine, two cloves, a bay-lear, thyme, crumbs and grated Parmesan over them,
and basil ; let it boil for an hour, skim, and colour it in the oven.
and rub it through a sieve, with seasoning ONIONS with Parmesan Cheese.-Pare
according to your taste.
six large mild onions, and cut them into
Onions, Garbure of. -- Take about round slices, half an inch in thicknesk.
forty, onions, cut them into quarters, Then make a batter with four, hall a
which divide into two or three slices, gill of cream, a litile pepper, salt, and
(having taken off the skins, beads, and three eggs, beat up for ten minutes;
Nalks); pat about half a pound of butter after which add a quarter of a pound of
into a pan, and when it is melted, fry the Parmesan cheese grated fine, and mixed
onions in it, of a nice clear colour. well together, to which add the onions.
Then have some bread cut in thin slices; Have ready some boiling lard; then take
place a layer of this on a dish, then a the slices of onions out of the batter with
Jayer of onions, and so on alternately, a fork, singly, and fry them gently till
until the dish is quite full, strewing pep. done of a nice brown. Drain them dry,
per and salt between each. Pour some and serve them up placed round each
stock over the whole, and set it on the other. For sauce, melted butter with a
fire to simmer, till the
gratin is formed, little mustard in it.
taking great care not to let it burn, as ONIONS (to Pickle).* -Peel the onions
that will make it bitter, but all the mois. till they look white; boil some strong
ture must be completely dried up. Have salt and water, and pour it over them;
some broth in a separate dish, and serve it. let them stand in this twenty-four hours,
ONIONS Glazed.*--Choose your onions keep the vessel closely covered to retain
as near of a size as you can, peel them the steam : after that time wipe the
with care; butter the bottom of your onions quite dry, and when they are
stewpan, lay the onions on it head down. cold, pour boiling vinegar, with ginger
wards, a piece of sugar the size of a wal- and white pepper over them. Take care
nut, and a sufficient quantity of stock or the vinegar always covers the onions.
water, to reach the tails of the onions ; ONIONS (to Pickle).*-Shift the onions


ONI
( 358 )
ONI
with their peels on every morning, in ther; when well favoured, and of a good
fresh water, for pine days, then peel thickness, pour it into a dish, and garnish
them; make a brine sufficiently strong with fried bread crumbs.
to bear an egg, boil it, and pour it on the Onion Salad, ivith Beet Root. - Boil
onions, let them stand for four-and-twenty some large onions till well done ; then
hours; then boil vinegar, with pepper, put them on a dish to cool ; bave some
horse-radish, ginger, and mustard-seed, beet root well baked, cut it into thin
and put it boiling hot to the onions, and slices, and cut the onions into slices also;
let them stand for three days, then boil then lay a slice of onion between two of
it again, and let them stand for another beet, arranging them in whatever form
three days; after this, boil them all up you think proper on the dish; serve
together, and stop them close down; over them an Italienne sauce, the same
they will be fit for use as soon as they as for Italienne salad.
are cold.
Onion Suuce.-Peel some onions, boil
ONIONS, Potage of.* -Set some good them in milk and water, put a turnip
milk on the fire, season it with salt and with them into the pot (it draws out the
pepper; whilst it is boiling, melt some strength); change the water twice ; pulp
butter in a stewpan, add to this some them through a cullender, or chop them;
sliced onions, stir them up, and when then put them into a saucepan with some
they are lightly browned, put them to cream, a piece of butter, a little flour,
the boiling inilk, and simmer altogether some pepper and salt : they must be
for half an hour. Put the bread into a served very smooth.
basin, pour a sufficient quantity of the ONION Sauce.-The onions must be
soup over to soak it, and when it has im- peeled, and then boiled till they are ten-
bibed as much as you wish, put it into der; then squeeze the water froin them;
a soup tureen, fill ii with your soup, lay chop them, and add to them butter that
the onions on the bread, and serve. has been melted rich and smooth, with a
ONIONS, Purée of (Brouen).* - Take little good milk instead of water; give it
from thirty to forty onions, according to one boil, and serve it for boiled rabbits,
their size; peel and cut them down in partridges, scrag, or knuckle of real, or
half, taking off the tops and stalks, and roast mutton. A turnip boiled with the
then slice them; put six ounces of butter onions draws out their strength.
into a saucepan, with the onions, which ONION Sauce (Brown).-Peel and slice
fry lightly till of a nice colour; then add the onions (some put in an equal quan-
two ladlesful of espagnole, one of stock, tity of cucumber or celery) into a quart
and reduce your purée; when sufficio stewpan, with an ounce of butter; set it
ently thick, rub it through a coarse sieve. over a slow fire, and turn the onioc about
Great care should be taken not to let the țill it is very lightly browned; then gra.
purée boil.
dually stir in half an ounce of flour ; add
ONIONS, Purée of (White).*— Prepare a little broth, and a little pepper and
the onions in the same manner as for the salt, buil up for a few minutes; add a
brown purée, except that they must not table-spoonful of claret, or port wine,
be allowed to take colour; when done, and some mushroom ketchup (you may
add to them some velouté, or cream, re- add, if you think proper, a little lemon-
duce this over a large fire, stirring con- juice or vinegar), and rub it through
stantly with a wooden spoon; when the a tammy, or fine sieve.
purée is sufficiently thick, rub it through ONION Soup.-Put into the water in
a sieve,
which a leg or neck of mutton has been
Onions, Ragođt of.*-Blanch and stew boiled, some carrots, turnips, and a
your onions in equal quantities of con. shank' bone, and let' it simirer for a
sommé, and champaign ; add a spoonful couple of hours. Strain it on half a dozen
of olive oil, salt, pepper, and a bunch of onions, first sliced and fried of a light
sweet herbs: let these all simmer toge- brown; simmer the whole for three hours,
ther till the onions are sufficiently done. skim it carefully, and serve. Put in a little
ONIONS, Ragout of:-Peel a pint of roll, or fried bread.
small onions, and take four large ones ONIONS Slewed. -- Peel half a dozen
and cut them very small; then inelt a onions, fry them gently of a nice brown,
quarter of a pound of butter in a stew- taking care not to blacken them; then
pan; when it has done hissing, put in put them into a small stewpan, with a
the onions, and fry them a light brown; little weak gravy, pepper, and salt;
then shake in a little flour, and shake cover them, and let them gently stew for
them round till they are thick; add a two hours. Lightly flour them at first.
little salt, a little beaten pepper, a quar. ONIOns Stuffed.-Peel four and twenty
ter of a pint of good gravy, and a tea- large onions, very carefully, blanch, cool,
spoonful of mustard, stir all well toge, and then having drained them, scoop out


ORA
( 359 )
ORA
the inner part of the onions, and fill paste. Moisten with orange-flower waters
them with a quenelle farce. put them and when all is mixed, rub it through a
- into a stewpan, let them all" lay flat, cullendes, on a dish, and serve with sweet
cover them with slices of bacon, add biscuits between.
some water, a little salt, and a small Oranges Buttered Hot. – Take four
qnantity of sugar, set them on a large Seville oranges, grate off a little of the
fire at first, but lessen the fire after- outside rind, and cut a round bole at the
wards ; let them stand till done, then blunt end of the orange, opposite the
reduce the liquor, and make use of the stalk, sufficiently large to take out the
onions as garnish for large dishes. pulp, seeds, and juice; then pick the
ORANGE Biscuits.* Take thegrated seeds and skin from the pulp; rub the
rind of an orange, six, fresh eggs, a quar- oranges over with a little salt, and lay
ter of a pound of flour, and three quarters them in water for a short time. Be care-
of a pound of powder sugar; put these ful to save the bits you cut out of the
into a mortar, beat thein to a paste, oranges. Boil the oranges in fresh water
which put into cases, and bake like other until they are tender, changing the water
biscuite.
to take out the bitterness. In the mean.
ORANGE Biscuits, or Little Cakes.- time, make a thin syrup with fine sugar,
Boil come Seville oranges whole in seve. and put the oranges into it, and boil
ral waters, till all the bitterness is taken them up ; turning them round, that each
from them; cut them, and take out the part may partake of the syrup, as there
pulp and juice; then put the outsides need not be enough to cover thein, and
into a mortar, and beat them very fine, let them remain in hot till they are to be
add to it an equal weight of double reserved. About half an hour before you
fined sugar, beaten and sifted. When want them put some sugar to the pulp,
thoroughly well mixed to a paste, spread and set it over the fire ; mix it well, and
it thin on china dishes, and set them in let it boil; then add a spoonful of white
the sun, or before the fire ; when they wine for every orange, give it a boil, and
are about half dry, cut them into włat- then put in a bit of butter, and stir over
ever form you please, turn the other side the fire to thicken ; fill the oranges with
up, and dry that. Keep them in a box it, and serve them with some of the syrup
with layers of paper,
in the dish. Put the pieces which were
Oranges in Brandy.* - Choose the cut out of the oranges at the top.
oranges very round and smooth, pare, ORANGE Cheesecakes --Blanch eight
prick them in the middle, and put them ounces of almonds, beat them very fine,
into cold water ; then blanch them in with orange-flower water, and beat and
boiling water; when they are tender, siſt half a pound of sugar, and melt a
throw them again into cold water; in a pound of butter very carefully without
short time give them seven or eight bils i oling (the butter must be nearly cold
in sugar, à la petite nappe, skim, a:d let i before you use it for your cheesecakes),
them stand till next day, when the same then beat the yolks of ten and the whites
process must be gone through ; skim of four enga; pound two cancied oranges,
them again, then put them into bottles, and a fie-hone (having previously boiled
pour over them equal quantities of eyrup out the bitterness) in a mortar, till as ten-
and water; take care to cork them weli. der as marmalade, without any lumps;
ORANGES in Brandy. – Choose your then mix the whole together, and put
oranges as ncar of a size as you can, and into party-pan*,
boil them till a pin will penetrate the ORANGES, Cimpóte of.*-Cut them in
*king with ease; do not take out the sinall pieces, and boil them in water
pulp, but make a small h le through the until they are tender, then change them
talk end; give them a boil in some cla. into cold water; next make a syrup with
rified sugar, and set them aside; the ore glass of water and lour ounces of
next day, drain or the syrup, boil and sugar, and put in the fruit; let it sim.
pour it on the fruit whilst bot; on the mer gently over a slow fire lor ball an
third day repeat this operation, put the hour; serve cold.
oranges into it, and bo') them toget er; ORANGE3, Compóteof.*-Take as many
take cut the fruit, add as much brandy oranges as you may require, pare them
as syrup, make it bot, but it must nit neatly, cut them into quarters, which,
boi!; when cold, pour it over the oranges, as vu lake oui ihe pip') throw into
which onglt to float in the liquid. cold water; then scald tein, and when
Onaxoe Butter. – Take bali a dozen they appear solt, ihrow tlem apain into
egus, and boil them hard, beat them in cold water; in the mean time loil more
a mortar, with two ounces of fine sugar, sugar to pelit lissé, put the orangerin,
thrre ounces of butter, and two ounces and having given them several boil, the
of almonds, bleached and beaten to a fine gether, set them to cool. Wben quite


ORA
ORA
( 360 )
cold, take the fruit out of the syrup, and stand till they are set, then stick pre-
put them into compotiers ; boil the served orange, or orange chips, on the
syrup a few times, and as soon as it top. It may be served hot or cold.
cools, pour it over the fruit.
ORANGE (Fine).* -Infuse the peels of
ORANGES (Raw) Compote of.*-Cut a dozen large oranges for some daye, in
the upper part of six good oranges, 80 six quarts of the best brandy; after which
that you can put them together again so add a quart of water, and distil the whole;
as to appear whole; pierce the pulp in this will yield about a gallon of liqueur.
several places with a small knife, and | Diesolve three pounds and a half of su.
fill the incisions with fine powder-sugar gar in seven pints of water; add this
and a little brandy; then replace the syrup to the liqueur, and then strain and
pieces you have cut off, and serve the bottle it.
oranges in a dessert dish.
ORANGES (Florentine of) rith Apples.
ORANGE Cream.*-Pare the rind of a -Take half a dozen oranges, save the
Sevilleorange very thin, squeeze the juice juice, and take out the pulp; lay the
of four oranges, put it with the peel into a rinds in water twenty-four hours, change
tossing-pan with a pint of water and eight ing the water three or four times; then
ounces of sugar, beat the whites of five buil them in three or four different
eggs, mix all togeiher, set it over a slow waters, then strain the water off, put
fire, stir it one way till it looks thick and them, and their juice, with a pound of
white, then strain it through a ganze sugar, and put them by for use ; when
sieve, stirring it till cold, then beat the they are used, boil ten pippine in a little
yolks of the five eggs very fine, and put sugar and water, pare, quarter, and core
it into the pan with some cream ; stir it them, and mix them with some of the
over the fire till ready to boil, then pour oranges; lay a puff paste in the dish, and
it into a basin, stir it till quite cold before then put in the fruit; cover it with &
you put it into glasses.
thin crust, rolled and laid across; it
ORANGE Cream, Frothed.-Make a may be cut into whatever shape you
pint of cream very sweet, put it over the please.
fire, let it just boil, put ihe juice of a Orange Fool.* -Take the juice of six
large orange into a small deep glass, oranges, six eggs well beaten, a pint of
having previously steeped a bit of orange- cream, a quarter of a pound of sugar, a
peel for a short time in the juice; when little cinnamon and nutmeg. Mix all
the cream is almost cold, pour it out of a well together; stir it over a slow fire till
tea-pot upon the juice, holding it as high thick, then put in a small piece of butter,
as possible.
and keep stirring it till cold.
ORANGE, Croque en Bouches of. *. ORANGE Fritters. – Take one or two
Pare a dozen fine oranges, and divide preserved oranges, cut them into as many
each into twelve pieces, all' of the same pieces as you think proper; make a good
size ; scrape off every particle of the thick batter with sweet wine, and finish
white, without breaking the thin skin the same as all others.
which contains the juice; when all are ORANGE Fritters.-Pare off the rind
done, dip each piece into some sugar of some oranges, very thin, cut them into
boiled to cassé (and lightly coloured), and quarters, and blanch them for a quarter
place them in a plain
mould of six inches of an hour; then drain them, take out
diameter, and five in height; the first the pips, and put the oranges into a light
row inclined one way, the second the re syrup; simmer, and reduce them to care-
verse way, and so on; lay them at the mel, take them from the fire, and when
bottom in a star. As soon as the mould cold, cover them with gyrup, dip each
is full, turn it out, and serve it with all quarter into batter, and fry them of a
possible expedition, 18 the moisture of nice colour; sprinkle them with powder
the fruit dissolves the sugar co rapidly, sugar, glaze, and serve them.
that the croque en bouche is liable to fall ORANGE Gimblettes.* -Grate the rinds
to pieces.
of two very sound oranges on a piece of
ORANGE Custard.* _Having boiled the sugar, which scrape off, and mix with
rind of a Seville orange very tender, beat some more, so as to make six ounces;
it in a mortar to a fine paste; put to it pound four ounces of blanched almonde.
the juice of a Seville orange, a spoonful Put hall a pound of siſted four on a slab,
of the best brandy, four ounces of loaf- make a hole in the middle, into which
sugar, and the yolks of four eggs; heat put four drachms of yeast (diluted with a
them all well together ten minutes, then small quantity of milk), 'wo ounces of
pour in by degrees a pint of boiling butter, the yolks of two eggs, a grain of
eream; keep beating it till cold; put it salt, the almonds and the sugar; mix
into custard glasses. Set them in an these altogether, and leave the paste in a
earthen dish of hot water; let them warm place for five or six bours, that it


ORA
ORA"
( 361 )
may rise; after that time break up the tinged with cochineal, add the isinglass,
paste, and roll it into little bands the and finish it in the usual manner. (See
size of your little finger, which cut bias Fruit Jelly.)
into pieces five inches in length, and ORANGE Juice Buttered.-Take seven
form them into little rings, joining the Seville oranges, squeeze the juice from
bias ends very neatly; put them into a them, and mix it with four spoonsful of
saucepan of boiling water, stir the sur-rose-water, and add the whole to the
face lightly in order to make the gim, yolks of eight and the whites of four
blettes rise, and prevent them from eggs, well beaten ; strain the liquor to
sticking to each other; in a few minutes ball a pound of pounded sugar, and stir
drain, and put them into cold water ; it over
a moderate fire, and as soon as it
when quite cold, drain them again, dorez, begins to thicken, add to it a bit of but.
and place them on lightly waxed copper- ter about the size of a walnut; keep it a
plates; put them in a slow oven, and few minutes longer over the fire; then
bake them to a nice colour.
pour it into a dish, and serve cold.'
ORANGE Ice.* - Take ten fine blood ORANGE. Juice to Keep.* - To every
oranges, peel, and divide them into quar- pint of juice put three quarters of a pound
ters; take out the pips and heart, and of double refined sugar; let it boil a
then pound them with the grated rinds little, and then put it into bottles.
of two of the oranges: put them into a ORANGE Loaves.-Cut the fruit into
strong cloth, and press out all the juice, balves, squeeze them and preserve the
wbich mix with half a pound of sugar, liquor ; boil the peels in several waters,
previously dissolved in a pint of water; w take out the bitterness; then let
put this mixture into a sorbetière or ice them lay for two days in syrup; boil the
box, and ice it as directed. (See Ice.) syrup again after that period to a good
ORANCE Jelly. - Put two quarts of consistency, add the peels, alterwards put
spring-water into a saucepan, with ball them into glasses for ube; when they are
a pound of hartshorn shavings, or four wanted, take what quantity is sufficient
ounces of isinglass, and boil it gently till for a dish,
and fill them with some pudding
it becomes a strong jelly. Take the mixture, either marrow, bread, plum,
juice of three Seville oranges, three le. &c. or with a custard, and bake them
mons, and six China oranges, the rind of carefully.
one Seville orange
and one lemon, pared ORANGE Marmalade.*_ Take eight
very thin ;, put them to your jelly, Seville oranges, three lemons, pare them
sweeten with loaf-sugar to your taste, very thin, take out all the juice and
beat up the whites of eight eggs to a froth, pulp, lay the peels in water twenty-four
mix them well in, and boil it for ten hours, changing them once or twice, lay
minutes; then run it through a jelly- them on a coarse cloth to drain ; then
bag till it is very clear, put it into your take the weight of juice, pulp, and peel, in
moulds, and let it stand till it is tho- lump sugar; boil the whole a quarter of an
rougbly cold; then dip your moulds in bour or twenty minutes ; the peel shonld
warm water, and turn them into a China be cut in long narrow slips ; be careful
dish or flat glass
not to leave any seeds or white part of
ORANGE Jelly en Rubans.* - Prepare the rind.
the rinds of seven oranges as directed ORANGE Marmalade.* -Take the peels
(see oranges en surprise), and make ball of fifteen oranges (without any of the
the quantity of jelly; take an equal quan. white), blanch them till tender; then put
tity of blanc-mange, and whilst the peels them into cold water; in a few minutes
are in ice, put into each a dessert spoon- take them out, drain and pound ikem to
ful of the latter; as soon as this is con a paste, which rub through a rieve:
gealed, pour on it a spoonful and a ball weigh it, and for each pound allow a
of orange.jelly; let that set, and add pound and half of sugar, clarify and boil
two spoonful of blanc-mange, then two ihe latter to furt perlé; add the paste
of jelly, and so on till the peels are filled; and hoil them together, stirring con-
when quite ready for table, cut them stantly till the marmalade is done, which
carefully into quarters, and arrange them may be known thus: take some up be.
wi.n taste, on a dish, or in a confectionary tween your thumb and finger, and, if on
ba-ket.
oprning them, the marmalade draws out
ORANGE (Transparent) Jelly.* - Take like a thread, it is at the right point, and
the juice of twelve oranges and two le- may be put into pots.
mons, having taken care that none of the ORANGE Possel.-Squeeze the juice of
pips are in, pare two of the sweetest two Seville oranges into a china bowl or
oranges as ihin as possible, put the juice small deep dish that will hold about a
and rind into a bag, and when it has quart, sweeten it like syrup, add a little
filtered through, mix it with the syrup brandy; boil one pint of cream with a
2 I


OR A
( 362 )
ORA
bit of orange-peel: when cold, put the orange separately in muslin, and let
cream into a tea-pot, pour it to the syrup, them lay for two days in spring-water,
holding it high; and let it be made the changing the water twice a day, in the
day before it is wanted.
last, boil them tender on a slow fire.
ORANGES, to Preserve. *--Rasp or cut Take care that there is enough at first to
the oranges in scallops with a penkniſe, allow for wasting, as they must be co.
and throw them into water, change it vered to the last. To each pound of fruit
once a day for three days; then boil weigh two pounds of double-refined su-
them till tender enongh to run a wheat gar, and one pint of water; boil the two
straw through ; then put them into cold latter together with the juice of the
water till the next day; pulp, and wipe orange to a syrup, and clarify it, skim it
them very dry; have the syrup ready, well, and let it stand to become cold;
boil them two or three times till very then boil the fruit in the syrup for hali
clear. Observe to put the syrup to them an hour; if not clear, repeat ibis daily
when cold; make it the same as for culo till they are done.
cumbers.
Another Way.-Pare and core some
ORANGES Preserved Dry.*-Take some green pippins, and boil in water till it
thick rinded oranges, and mark the instes strong of them; do not break them,
quarters, but without actually dividing only press them gently with the back of
them; then pare and throw them into a spoon; strain the water through a jelly-
cold water; after which put them into bag till quite clear; then to every pint,
boiling water; let them remain till the pui a pound of double-refined sugar, the
head of a pin will easily penetrate the peel and juice of one lemon, and boil to
skin, and ihen throw them again into a strong syrup; drain off the syrup from
cold water. Clarify and boil rome sugar the juice, and turn each orange with the
to lissé, put in the oranges, boil tbem hole upwards in the jar, pour the apple-
together a little while, and then pour the jelly over it. The bits which where cut
whole into a pan : the next day drain off out must go through the same process
the syrup, and having boiled it up a few with the fruit. Cover with brandy-paper.
times, pour it again on the oranges ; the ORANGE Pudding:-Put six ounces of
third day drain off the syrup as before, fresh butter, and eigbt ounces of lump-
and having boiled it to'la nappe, add sugar pounded, in a mortar; then grate
some more clarified sugar and the oranges, in the rind of a Seville orange; beat the
give the whole one boil, covered ; put it whole well together, and, as you do it,
aside as above; repeat this operation add the whole of eight eggs, well beater
two more days; on the last, increase the and strained ; scrape a hard apple, and
degree of the sugar to perlé, and having mix with the other ingredients; put
added the fruit, boil three or four times; paste at the bottom of the dish, put ia
then set them in a stove for two days; ihe mixture, and then put over it cross-
when the oranges may be placed in bars of paste. Half an hour will be suf-
boxes, which must be kept in a dry ficient to bake it.
place.
ORANGE Pudding, New England Fashim.
ORANGES Preserved (Liquid).* - Take - Squeeze the juice of threc Seville
a dozen fine oranges, pare them very oranges on halfa ponnd of loal-sugar; lake
carefully, tie the rinds round the oranges the yolks of ten eggs, well beaten ; melt
and put them into boiling water, in half a pound of butter thick: mix these
which they should remain (on the fire) well together, with four ounces of blanch-
for three or four hours; when sufficiently ed almonds, well pounded, with a little
done, a pin's head will easily penetrate the orange flower water, the peel of one of
skins; they must then be thrown into the oranges grated; put a thin crust at
cold water; in a few minutes cut each the bottom of the dish.
into five or six pieces ;. clarify three ORANGES Pulped.- Either pare your
pounds of sugar, take out half of it, boil oranges extremely thin, or rasp them:
the remainder tó lissé; add the oranges, cut a bole at the stalk, pulp tbem very
boil them together and put them aside ; clean, put them into a pot, more than
drain off, boil and replace the syrup for cover them with spring-water and a little
twelve successive days, each day adding salt; ilay a cloth upon the top three
a portion of the reserved sugar : at the times doubled, then upon that a trencher
end of that time the fruit may be put or cover; let them scald gently, change
into pots,
ing the water five or six times in the
ORANGES to Preserve in Jelly.--Cut a scalding (put salt into the first water);
hole, about the size of a shilling, in the they must be so tender that a straw will
stalk part of the orange, and with a blunt pass through them; keep them in the
small knife, scrape out the pulp. quite last water till they can be taken out with
clear without cutting the rind." Tie each I the hands; put them on cloths, the


ORA
(363)
ORA
mouthis downwards, changing them to is mixed with it; scrape off the surface
dry places ; when dry, put them into of the sugar as it becomes coloured, ard
milk-warm syrup; let them lie half an continue this operation until you have as
hour:just scald them; take them out, put much sugar as you require; then lay it
them into a deep china dish, pour the in a stove, or at the mouth of the oven to
syrupover, cover then with another dish, dry; when it is perfectly so, pass it
scald them once in two or three days for through a very fine sieve.
a fortnight; the last time, boil them up Lemons and cedrats may be grated,
quick till they look clear, turning them and the sugar dried in the same man.
about as often as there is occasion; if ner.
any part looks white and thick, strew ORANGES en Surprise.* - Take ten
sugar over it in the boiling; when they oranges, choose them of a very good-form,
are transparent put them into pots; pour and the rinds smooth, close, and deep-
the syrup over scalding hot ; put brandy-coloured ; cut a piece off the stalk end
paper, and tie on a bladder. For syrup, of the orange, being careful to make the
a pound of sugar to a pint of water. knot exactly in the centre; then, with a
ORANGES, Roquilles of.* - The peels tea-spoon, clear out all the juice, &c.
taken from preserved oranges are thus from the oranges with the greatest care,
called ; they are tied up and done with so that the rind be not injured; separate
oranges; the third day they are drained, the white from the juice, which filter and
and put in a stove to dry, taking care to make into jelly. As every orange is thus
move them frequently, to prevent their emptied, plunge it into cold water, and
sticking together ; when perfectly dry, afterwards lay them two inches apart, on
put thein into boxes.
a sieve, round which place plenty of
ORANGE Sauce.* -Put into a stewpan pounded ice. When about to be sent to
hali a glass of stock, the same of gravs, iable, fill each rind with the jelly, and
a slice of ham, some small pieces of lay the tops on; place six of them on a
orange-peel, about half an ounce of buto napkin, neatly folded in a dish, and a
ter rolled in flour, salt and pepper ; sim- seventh on the top.
mer these over the fire till thick, and If you think proper, you may divide the
then add the juice of an orange.
rind' in quarters, by which means the
ORANGE Gravy Sauce.-Put half a pint clear jelly within will be sbewn to great
of veal gravy into a saucepan, add to it advantage. These oranges en surprise,
half a dozen basil leaves, a small onion, are sometimes served in baskets made
and a roll of orange or lemon-peel, and of coloured confectionary.
let it boil for a few minutes, and strain it ORANGE Tarls. * -Pare the oranges
off. Put to the clear gravy, the juice of very thin, put them into water for two or
a Seville orange or lemon, half a tea three days, changing the water several
spoonful of salt, the same quantity of times; then boil them till tender, and
pepper, and a glass of red wine; serve it the bitterness extracted; when cold, cut
hot; shalot and cayenne may be added. a thick slice off the top and bottom,
ORANGE Sherbet.* -Dissolve a pound and the rest as thick as a crown-piece:
and half of sugar in a quart of very, pure put a puff paste into the tartlet-pans,
water; take nine fine oranges and two tben a layer of sugar, and of orange, al
lemons; wipe them well with a napkin, ternately, till the pans are full : bake
and having grated the most fragrant them.
rinds, squeeze on them the juice of these ORANGE Tart. – Squeeze, pulp, and
fruits ; sweeten this juice with the above boil until tender, a couple of Seville
syrup, run the whole through a close oranges; then weigh them, and take
hair sieve, and finish in the usual way. double their weight of sugar : beat the
(See Sherbet.)
orange and sugar together to a paste, and
ORANGE Shrub,*-Put ten pounds of then add the juice and prlp, of the
crushed sugar to two gallons of water, oranges, and add a piece of butter the size
and boil it until the sugar be dissolved; of a walnut, beat them all together. Then
skim it well, and put it into a tub; when line a very shallow dish with a light puff.
quite cold, pour it into a barrel ; add crust, and lay the orange in it. You may
three quarts of Jamaica rum, and six ice it, if you think proper.
quarts of orange-juice (take care there ORANGE Wine.* -A dozen of oranges
are no pips). Beat up the white of an to a gallon of water, and three pounds
egg, mix it with the shrub, and let it and a half of fine loaf-sugar ; pare your
stand for a week; then draw it off and oranges very thin, and take off all the
boule it.
white skin; squeeze them well, then put
ORANGE Sugar.* - Rasp on a piece of the juice, the oranges, and the water to-
sugar the rinds of the best oranges, but gether, and let it stand in the tub for
so lighily that not a particle of the white | four and twenty hours; then strain it off,
2 1 2


ORA
( 364 )
ORA
ner
and put it into a barrel with the sugar, | in; the next day boil them in the syrup;
ball the peels, and a quart of the best repeat this till they are green and tender;
brandy; bung it down wlien it has done cover with brandy-paper.
hiasing. It must stand for twelve months ORANGE (Seville) Water Ice.-Take off
before it is bottled. The water is to be the rind of iwo Seville oranges, very fine
cold, not boiled.
and thin; squeeze the juice into a basin
ORANGES (China) Zest of. – Pare off with one lemon; add half a pint of syrup,
the outside rind of the oranges very thin, and half a pint of water; pass them
and only strew it over with fine powder through a sieve, and freeze them rich.
sugar, as much as their own moisture ORANGE Chips.-Cut your oraligęs in
will take, and set them to dry in a bot halves, squeeze the juice through a sieve,
stove.
let the peel soak in water, the following
ORANGEADE.-Squeeze the juice; pour day boil it in the same till it is tender;
some boiling water on the peel, and cover drain them, and slice the peels ; put
it closely; boil water and sugar to a thin them to the juice, weigh as much sugar,
syrup, and skim it; when all are cold, and put all together into a bruad earthen
mix the juice, the infusion, and the dish, and put it over the fire at a moderate
syrup,
with as much water as will make distance, stirring freqnently till the chips
a rich sherbet; strain it through a jelly- candy; then put them into a cool room
bag.
to dry. They will not be dry under
ORANGEẠDE.*- This refreshing bever-three weeks.
age is made precisely in the same man ORANGE Chips Broiled. – Take the
as lemonade, only substituting rinds of oranger, cut them into small
oranges for lemons.
pieces, and having scalded them a short
ORANGEADE Pie.—Make a thin crust time, throw them into some sugar bojled
with hot buttered paste ; then slice the to grande plume; stir them well, and
oranges, and lay over the bottom; pare when they are of a nice colour, drop them
and core some pippins, cut each into on a baking.plate (previously oiled) like
eight parts, and lay them over the macaroons; strew a little powder-sugar
oranges ; then lay the oranges on the over, and dry them in a stove.
pippins, and pour over them some syrup The proportion of sugar is a pound and
of orangeade, strew sugar over the top, a half to one pound of the peel.
close up the pie, bake it, then strew ORANGE Flower Balls. * -Whip up the
some sugar over it.
whites of two eggs, with three pounds of
ORANGE (Bitter) Sauce. * --Pare two powder-sugar, adding by degrees an
bitter oranges verythin, blanch the rinds, ounce of orange-flower water, and a
and then put thein into a rich espagnole pinch of carmine in powder; when these
reduced ; add a small piece of sugar, and ingredients form a tolerably firm paste,
season it well į just before serving, pour it on a sheet of paper; cut it in
equreze in the juice of one of the oranges, pieces, which make into little balle, by
and part of a lemon.
rolling them in your hands; place them
ORANGE (China) Juice to Preserve.- on paper about half an inch apart;
put
Take the finest China oranges that can be them into the oven till they sweli a little,
procured, squeeze from them a pint of then take them out, and keep them dry.
juice; strais it through & fine muslin, ORANGE Flower Biscuits. – Take the
and let it simmer gently for twenty yolks of six eggs, beat them up with three
minutes, with three quarters of a pound spoonsful of orange-flower marmalade,
of double-refined rugar; when cold, put and some green lemon-peel grated; then
it into emall bottles.
add the whites of twelve eggs whipped to
ORANGE (China) Water Ice.--Rasp a a frotb, and a quarter of a pound of sifted
China orange, take the juice of three flour; mix these together well, put the
oranges, and the juice of a lemon; add preparation into paper cases, bake thein
to it hali a pint of syrup, and half a pint like other biscuits, and glaze them when
of water ; pass it, and freeze it rich, and done.
tbick.
ORANGE Flower Biscuits à la Duchesse.
ORANGES, Green. Scrape out the in- - These are made in the same manner as
sides of the oranges quite clean, then let orange-flower biscuits; the only difference
them lie for three days in cold water, consists in the ingredients; rice flour
changing the water daily, then boil them siſted being substituted for wheat flour,
very slowly till the water is bitter; then and dried orange-flowers pulverized in
put them into other boiling water, set stead of the marmalade, and a pound of
them by ; repeating this daily till all the powder-sugar added.
bitter ness is extracted: make a rich ORANGE- Flover Biscuits Soufflés. -
syrup of the last water they are boiled in, Take the white of an egg, with which
with Lisbon sugar; when cold, put them i mix some sifted sugar; when of a proper


ORA
( 365 )
ORA
consistence, add two pinches of dried | them over the fire, taking care not to let
orange-flowers, niix them well, and hall it boil; take it off, put in the clarified
fill some very small paper-cases; put isinglass, and rub it through a silk sieve;
them into a moderate oven, and when on pour it into a mould or cups, which place
touching them lightly, you find them in a pan, with a sufficient quantity of
firm, they are sufficiently baked.
water to reach half way, cover, and put
ORANGE Flowers Candied.-Boil some fire on the lid, to prevent the steam from
clarified sugar to souffle, and then throw dropping on the cream; when done, let
in some picked orange-flowers, remove it cool. If the cream is for cups, as many
it from the fire, replace it in a quarter of eggs must be put in as you have cups.
an hour, and let it rise to soufflé again; ORANGE Flower Crême.* - Put five
take it off a second time, and when about pounds of sugar into three quarts of pure
half cold, pour it into moulds, which water; when the former is quite dissolv
place in a moderately heated stove ; keep ed, and has boiled, put to it a pound
it at the same temperature whilst the and three quarters of picked orange
candy is drying ; when done, the top flowers, and pour it into a vessel, which
should sparkle like diamonds; set the cover very closely till cold, then add
moulds on one side to drain for some three quarts of Champagne wine, and the
time, before you turn out the candy, same of rectified spirits of wine; leave
which must be kept in a dry place. it, and the next day filter and bottle it.
ORANGE-Flowers Clarequet. - Having ORANGE Flowers Fromage Bavarois.*
pared some golden pippins perfectly, slice Throw a bandful of picked orange-
the apples very thin, wash them in seve. Mowers into a pint of boiling cream,
ral waters, and then boil them slowly cover and let it cool; then (if the cream
with a little water in a covered saucepan, is sufficiently flavoured) strain, and mix
until the apples are entirely reduced; it with another pint of thick cream; beat
strain it through a damp cloth, and mix it over ice till ii acquires the proper con-
with it over the fire, a spoonful of orange- sistence; mix pounded sugar wiih some
flower marmalade, give them one boil to clarified'isinglass ; put this mixture to
gether, theu strain it again through a the cream, stirring continually; when of
damp cloth, boil an equal quantity of the proper thickness fill your mould, and
sugar to cassé, put the liquid, a little at surrouod it with ice.
a time, to thie, let it stand a moment; ORANGE Flower Gateau Soufflée.*-
then take it off, skim, and replace it on | Take half a pound of fresh orange-flowers
the fire, and when the whole bas boiled picked, and two pounds of fine sugar:
up two or three times, pour it into glasses. I put the white of an egg, and a small
ORANGE- Flowers, Compoté of.*-Choose quantity of sifted sugar into a basin, and
your flowers very white and well picked, beat them to the consistence of cream
throw them into boiling water, and blanch cheese. Dissolve your sugar, skim, and
them till you can crush them with your in a little time add the orange-flowers,
fingers; then take them out, and put and then boil the sugar to petit oassé ;
them in cold water with some lemon- take it from the fire, and put to it hall &
juice ; change the water several times, spoonful of the beaten egg; then, with a
having lemon juice in each; then druin, spatula, stir quickly round the sides of
and put them into clarified sugar (luke- the pan; the moment the syrup rises,
warm), cover, and leave the flowers to cease till it falls, then stir again till it
imbibe the sogar for three or four hours., rises a second time, when it must be
ORANGE- Flower Conserve.-Boil half a poured into moulds or cases (well oiled),
pound of clarified sugar to grande plume, and sift sugar over the surface. The
take it from the fire, and pour into it a juice of bali a lemon added to the ingre.
dessert spoonful of orange-flower water; dients increases the whiteness of the
stir them together well, set the mixture gateau soufflée; iſ, however, you wish it
on the fire, and when warm, pour it into coloured, put a small quantity of the re-
shallow paper-cases ; let it cool, and quisite colouring material into the white
then cut it into cakes of any form you of egg whilst beating.
please.
ORANGE Flowers (Grillage of) * -
ORANGE- Flower Cream.-Having boil. | Boil hall a pound of sugar to la plume,
ed a pint of cream with the same quan. and then mix with it a quarter of a
tity of milk, add some sugar, and a small pound of picked orange flowers, stir them
quantity of salt, and when it boils, put in well, and when the flowers have taken a
å good pinch of orange-flowers; cover, good colour, equeeze over them the juice
and continue to boil until the cream is of a lemon ; then put a layer of nonpareil
well flavoured with the flowers; then mix on a dish, on which spread the grillage of
with it the yolks of ten or six eggs, ac-orange-flowers, then the nonpareil again,
cording to the size of your mould, stir I and so on alternately, until all your ma.
213


ORA
( 366 )
ORA
terial is used, when put it in the stove to pound of very fresh white orange flowers,
dry.
pick, and throw them into cold water;
ORANGE Flower Ice.*-Dissolve three clarify, and boil two pounds of sugar to
pounds of sugar in five pints of water; soufflé, then put in the flowers; stir
puta pound of well picked orange-flowers them with a spatula, until your sugar
into a large bottle or jar, pour the syrup regains the degree of soufie, take the
on them, close the vessel hermetically, pan from the fire, and continue stirring
and let it stand five hours, then strain it till the sugar is separated from the
in the sorbetière, and ice it as usual. Powers, and becomes a powder; set it
(See Ice).
in A stove to dry, then set the whole on a
ORANGE Flower Jelly Printannier au sieve, that the sugar may run through
Caramel.* -Having clarified three quar- and leave the flowers, 'which put into
ters of a pound of sugar, boil half of it to bottles. If preserved in a dry place they
caramel; then take it from the fire, and will keep for twelve months.
add to it one ounce four drachms of fresh ORANGE Flowers to Preserve. Take
gathered orange-flowers, stir them in the orange-flowers just as they begin to
with a silver spoon, and when quite cold, open ; put them into boiling water, and
pour on it two glasses of boiling water; let them boil very quickly till they are
ihen set the mixture on hot ashes till tender, putting in a little juice of lemon as
the caramel sugar is dissolved; as soon they boil, to keep them wbite, then drain
as it is so, strain, and mix with it the them, and carefully dry tbem between
remainder of the sugar, and an ounce or two napkins; put them into clarified su-
clarified isinglass; finish your jelly as gar, (a sufficient quantity to cover them),
directed. (See Jelly Printannier). the next day drain the syrup, and boil it
ORANGE Flower March pane.* - Take a little smooth; when almost cold, pour
six ounces of orange-flower marmalade, it on the flowers ; the following day drain
two pounds of sweet almonds, and a them, and lay them out to dry, dusting
pound and a half of sugar; blanch and them a very little.
pound the almonds to a very fine paste; ORANGE Flowers (Ratafia of).*_Dis-
clarify and boil the sugar to petit boulé, Bolve three pounds of sugar in a sufficient
then add the alınond paste and marma- quantity of water, set it on the fire, add
lade to it; stir them till of the proper a pound of well-picked orange-flowers,
consistence; and when cold, make your and give the whole one buil, then let it
march pane into cakes, whatever size and cool, and pour it into a jar, put to it three
shape you please.
quarts of the best brandy; cover the
ORANGE Flower Marmalade.* -Take a vessel very close, and leave it a fort.
pound of orange-flowers, and two pounds night; after which filter, and bottle the
of sugar; take the fibres from the flowers, ratafia.
which throw into a saucepan of cold ORANGE Flowers (Syrup of).*-Clarily
water; when all are done, squeeze over and boil four pounds of sugar to perlé,
ihem the juice of one large or two small then add three quarters of a pound of
lemons; set this on the fire, constantly fresh orange-flowers picked, and boii
stirring till the flowers give to the touch, them onee; then take the pan from the
then take them out, and lay them on a fire, and let it stand for two hours, after
sieve, pouring cold water on them till which, replace it on the fire ; when it
they are quite cold. Put them into a has had about a dozen boilings, pour it
mortar, and pound them to a sort of through a sieve into another saucepan,
paste, which mix with the sugar boiled boil the syrup to lissé, and put it aside;
to boulé; boil them together a few timex, when quite cold, bottle it. The flowers
then take it off, and mix with it a pound may be used as follows: put them into
of apple jelly ; as soon as they are thn- powder-sugar, with which rub them well
roughly incorporated, the marmalade with your hands, till quite dry, then sift
may be put into pots, which must not, and put them in a stove.
however, be covered till cold,
ORANGE Flower Water.* -Put into a
ORANGE Flower Pastils.-Pulverise a still ten pounds of fresh gathered orange-
good pinch of dried orange-flowers ; flowers, and six quarts of pure river
pound them with gum dragon, pre- water; take particular care to close up
viously dissolved in one glass of plain, all the apertures of the still perfectly,
and the same quantity of orange-flower and set it on a moderate fire, that the
water; add a sufficient proportion of ebullition may not be too strong; be
powiler-sugar, to make the paste of the particular in cooling it frequently, or, at
requisite consistence, which form accord- least, whenever the water in the boiler
ing to your taste into coner, lozenges, becomes too warm, change it, and put in
&c.
fresh; much depends on the attention
ORANGE Flower Pralines.* - Take a paid to this part of the operation. From


OX
( 368 )
ОХ
has been baking. Puff-pastes require a butter and eggs up dry in the four, then
moderately hot oven, but not too hot, or add a little water to make it a stiff paste,
it will spoil the shape and turn it over; and work up all cold.
tart-paste, or short crust, requires á Ox Cheek Potled.-Take an ox cherk
slower oven; petits-choux,, one still and thoroughly wash it, then bone it, rub
slower ; but for raised pies, let it be as it over with the same ingredients that are
hot as for puff-paste at first, and well used for potted beef, and set it in the
closed, so that the pies may not fall. oven until it is tender; then take out the
Therefore, when you give a dinner where fat, the skin, and the palate ; add to a
paste is necessary, endeavour to make it pound of the meat two ounces of the fat.
in the morning; heat your oven first for which swims on the top of the liquor,
the puff-paste, which must be baked the beat it together in a mortar, and finish
first; then let the oven go gradually the same as for potted beef.
down, and bake your pastes in rotation, Ox Cheek Stewed.-Take half a head,
as the heat falls. Savoy biscuits require let it soak for three hours, and thoroughly
a cool oven, and, by degrees, raise the clean it with plenty of water. Take the
heat as the biscuits are baking. For meat off the bunes, and put it into a pan
soufflés or light puddinge, have a gentle with a large onion, a bunch of sweet
oven, and contrive so as to have them herbs, some bruised allepice, pepper, and
ready by the time they are wanted, or salt. Flace the bones on the top, pour
they will fall. The greatest attention on two or three quarts of water, and
should also be paid in heating the oven cover the pan very closely with brown
for baking cakes, particularly for those paper ; let it stand eight or ten hours in
that are large. If not pretty quick, the å slow oven, or let it simmer by the side
batter will not rise. Should you fear its of the fire.' When tender, put the meat
catching by being too quick, put paper into a clean pan, and let it get quite cold.
over the cake to prevent its being burnt. Take off the cake of fat, and warm the
If not long enough lighted to have a body head in pieces in the soup: put in what
of heat, or if it has become slack, the vegetable you think best.
cake will be heavy. To know when it Ox Cheek Stewed.Soak and well wash
is soaked, take a broad bladed knife the day before it is to be eaten, a fine ox
that is very bright, and plunge it into cheek, put it into a stew.pot that will
the centre; draw it instantly out, and cover close, with three quarts of water,
if the least stickiness adheres, put the and after it has boiled up once and been
cake immediately in, and shut up the well skimmed, let it simmer; in two
oven. If the heat was sufficient to raise, hours, add plenty of carrots, leeks, two
but not to soak, fresh fuel must be or three turnips, a bunch of sweet herbs,
quickly put in, and the cakes kept hot some whole pepper, and four ounces of
until the oven is fit to finish the soaking, allspice; skin it often ; when the meat is
but this must only be done in a case of tender, take it out; let the soup get
great eirergency; for those who are em. cold, take off the fat, and serve the soup
ployed ought to be particularly careful either separate or with the meat. It
that no mistake occur from negligence. ongbt to be of a nice brown colour, wbich
Ox Cheek Boiled, to be eaten Cold.- may be done by burnt sugar, or by fry-
Bone and thoroughly, cleanse an ox. | ing some onions quite brown with flour,
cheek, then let it steep in white-wine for and simmering them with it. This last
twelve hours ; then season it with salt, method extremely improves the flavour
pepper, nutmeg, cloves, and mace; roll of all soups and gravies of the brown
it up, tie it tight with tape, boil it in kind. If vegetables are not liked in the
water, salt, and vinegar, till it is very soup, they can be taken out, and a sinall
tender; press it hard, and when quite roll toasted, or fried bread, may be added.
cold, cut it into slices, and serve with oil | Celery is a very great improvement, and
and vinegar.
should always be served. When celery
Ox Cheek Pie.-Bone them, and soak cannot be procured, the seed is a most ex.
them thoroughly in water, boil them ten- cellent substitute, boiled in, and strained
der, cleanse them very well, take out the off.
balls of the eyes, season with pepper, Ox Cheek Stewed.-Put it to stew with
salt, and nutineg, then mince some beel just sufficient water to cover it, let it
and some beer suet ; lay this at the bot- simmer for two hours; peel it, and put
tom of the disl, then put in the cheeks it into the liquor again, with some pepe
with a few whole cloves, close up the pie per, salt, mace, cloves, and whole
or party, and put it in the oven to bake. pepper, tied up in a bit of muslin ; a
For paste, as follows:-hall a peck of few capers, turnips cut into very small
four, the whites of half a dozen eggs, two pieces, and carrots sliced, half a pint of
pounds and a half of butter, work the beef gravy, a little white wine, and a


OX
( 369 )
OX
bunch of sweet herbs; let it stew very | braised ox-palates, cut them into pieces
gently till it is tender, then take out the the size of a half-crown, have ready
spice and sweet herbs, and thicken it twice as many pieces of puff-paste cut
with a bit of butter rolled in flour. rather larger than the palates, between
Ox Feet Fried. Boil them till they every two put a slice of the palates, and
are tender, skin and split them, take out a little forcemeat on each side of it;
the bones and fry them in butter; when press the edges of the paste together,
they have fried for a short time, put in and fry
the collops to a nice colour.
some mint and parsley, shred small, a Ox Palates, Coquilles of: --Cut ox.
little salt, some beaten pepper; beat up palates into díce, cut also into dice an
the yolks of eggs with some mutton equal number of mushrooms, put them
gravy and vinegar, the juice of either a into a well-reduced allemande, with a
lemon or an orange, and a little nutineg; little butter, parsley, and lemon-juice;
lay your fry in the dish, and pour the put this preparation into shells; cover
sauce over it. You may add a little shred it with bread-crumbs and grated Parme-
onion, if you think proper.
san-cheese, with a little melted butter;
Ox Palates.* -The palate should be colour them in an oven, or with a sala.
soaked for several hours, and then scald- mander.
ed until the second skin can be easily Ox Palates en Crépinettes.* -When
removed on scraping with a knife, when the palates are taken out of the blanc,
it should be put into cold water, and put them under a heavy weight; as soon
thoroughly cleaned and trimmed, that is, as they are cold, trim them to about the
all the black parts cleared away; then length of your finger; cuta di zen onions
put it in a blanc for four or five hours, into dice, blanch and cool, then put them
or more, if necessary; if, on pressing, the into a blanc with a piece of butter, salt,
meat is flexible, it is sufficiently done, pepper, nutmey, garlic, and bay-leaf
and may be taken out, and is fit to be when they are sufficiently done, add two
dressed in any way you think proper, ladlesful of velouté, and reduce your
and served with any sauce.
onions to a paste, thicken it with the
Ox Palates Atreauv. -Cut some ox: yolks of four eggs, let it cool, and then
palates (previously cooked in a blanc) cover the palates completely; wrap each
into pieces an inch and a quarter square, in a pig's caul, lay them in a deep dish,
put them into a sauce à l'atelet, fry them and put them into an oven to colour;
lightly in it, and let them cool ; cut a cold serve them with a clear gravy and to-
boiled call'ó udder into thin slices, the size mata-sauce.
of the palates; put these alternately, Ox Palates, Cromesquis of.* - Cut
and with great regularity, on skewers, four ox-palates, a throat sweetbread,
take care that all four sides are even ; twelve good-sized mushrooms, and four
bread them well in the usual manner; truffles, into dice; put the two latter
place them on a gridiron over a moderate into some allemande, reduce them to a
fire, and broil three sides, colour the paste, then add the palates and sweet-
fourth with the salamander. Serve them bread, a piece of butter the size of a wal-
with a clear gravy espagnole, Italienne, nut, and a little nutmeg, mix these to
or without any sance if you like it better gether, and when cold, make them into
Ox Palates à la Béchamel.* -Prepare parcels the size of the little finger ; cut
the palates in a blanc, and then cut them a ready-dressed call's udder into very
into small square pieces, put them into thin slicer, all the same size, wrap each
a bechamel, in which fry them lightly ; parcel in a slice of the udder, dip them
season with a little pepper, and serve in batter, and fry the cromesquis; serve
them very hot.
with fried parsley.
Ox Palales in Blanquette. *-Make an Ox Palules, Croquettes of.* -Having
allemande, and when nearly done, put in boiled the palates in a blanc as usual,
the palates previously blanched, and cut cut them into dice; have ready some
into small square pieces ; just before reduced velouté, to which add two or
serving, add a liaison of yolks of eggs three yolks of eggs, and a small piece of
with the juice of a lemon. Garnish the butter, put the minced palates into this,
dish with croutons.
stirring them well together; then with a
Ox Palates Broiled.* - Cut some spoon, lay about thirty little heaps of
blanched ox-palates in slices, which this on a tin, and when cool, form them
soak for some hours in a marinade com- with your hands of any shape you please;
posed of oil, with salt, pepper, parsley, roll them in bread crumbs, then dip
scallions, onions sliced, and lemon juice; them in eggs (well beaten and seasoned
then take them out, bread and broil with pepper and salt), roll them again in
them. Serve with sauce piquante. bread-crumbs, and fry them in a very
Ox Palates, Collops of;--Take two hot pan; serve them on fried parsley.


OX
( 370 )
OX
sauce.
Os Palates, Croquettes of.* -Take two | mushrooms, parsley, all shred small, re.
or three ox palates, previously blanched, duce the whole to a glaze, then add a
cut each in hall, lengthwise, and simmer spoonful of espagnole, and a little glaze.
them over a small fire in some stock, Serve very hot with croutons.
with a clove of garlic, thyme, bay-lear, Ox Palates, à la Mariette.- Having
two cloves, basil, salt, and pepper; in half well scalded the palates, peel, and cut
an hour take them out, drain and let cach in two, lengthwise ; put a thin slice
them cool, then lay on every piece a thin of ham, and another or bacon, between
layer of meat farce, roll up your palates, every two pieces, tie them together, and
and dip each in a batter made of flour, put them into some broth with parsley,
diluted with a spoonful of olive oil, hall and scallions, two cloves, salt, and pep-
a pint of white wine, and a little salt; per ; when done, serve with consmomé,
fry them a nice colour, and garnish with and a little lemon-juice.
fried parsley.
Ox Palates à la Marmotte.* Take
A Ox Palates au Gratin.* - Trim the two or three scalded ox-palates, cut
palates carefully, and blanch them ; when them, and some pickled pork into slices;
cold cut them into slices, and give them boil the latter till half done ; add the
a few turns in a little butter, and two palates, wiſh parsley, shalots, and a clove
onions, then add a little ham (also cut in of garlic, all chopped small, some whole
slices), some gravy, stock, cullis, and a pepper, and a glass of white wine; boil
bouquet garni ; let these boil an tour, the whole together; when nearly done,
then skim
it, put in a little mustard, and put the meat into a dish for table, strew
serve it on a gratin as follows. Make a plenty of bread-crumbs over, colour it in
mince of fowl livers, to which add grated the oven, and serve it with any thick
bacon, parsley, scaliions, musbrooins,
(all shred small) salt, and pepper, mix Ox Palates, in Moulds. Take a num.
these together with the yolks of two ber of small timbale moulds, in each of
eggs, and spread it over a dish, which which put some veal caul ; 'braise and
place on hot ashes; as soon as the gratin cut the palates into thin slices, the size
is formed, drain off the fat, and put the of the moulds ; make a good forcemeat
palates on the gratin and serve.
with the trimmings of the palates and
Ox Palates au Gratin.* - Cut your some fowl ; put layers of this and the
palates (prepared as usual) into long slices of palates, alternately, till each
ihin slices, about two inches wide; spread mould is nearly' full, cover each with
over then some farce cuite (see that are chopped traffles, over which lay another
ticle); cut a calf's udder into slices the slice of palate; wrap the caul over, and
size of the others, lay these on the farce put them in an oven. When done, take
with a little of the saine spread on them them out, carefully wipe off the fat, and
also; roll them up, and lay them round serve them with any sauce you think
a dish in which you have placed a layer proper.
of the furce ; when all are done, cover Ox Palates, Paupiattes.* - Prepare
them with bacon, and put them in the some ox palates, and call's udder, as for
oven for about half an hour; then drain gratin, only cutting the slices rather
away the fat, pour an Italienne into the wider; when rolled up as therein direct-
centre and serve.
ed, rub them all over with a sauce à ate-
Ox Palates, with Herbs.* – Cut the let; then bread and egg them like cro-
palates into farthings, do the same with quettes, fry them of a nice colour, and
an equal quantity of call's udder, have serve with fried parsley.
some herba d papillotes (see that article), Ox Palates, Pickled.-Wash the pa-
mix them with a small quantity of farce, lates clean, with salt and water; then let
and quenelle, unite them with the yolks them boil in salt and water; skim them
of two eggs ; lay a little of this on a sil- very clean; let them simmer four or five
ver or other dish that will bear the fire, hours, and season them with pepper,
then place the palate, and udder, alter cloves, and mace; when they are tender,
nately, all over the farce, of which put cut them into pieces, and let them cool.
another layer in the form of a pyramid; | Make a pickle with equal quantities of
cover the whole with raspings and a little white wine and vinegar; boil it, and put
melted butter ; pour a glass of white in the spice
that was boiled with the pa.
wine over it, and set it on the fire; colour lates; add six or seven bay-leaves, and
the top with the salamander. Serve some fresh spice; when both are cold,
either with reduced Italienne or espag- put them together, and keep them for
nole.
Ox Palates d l'Italienne.*-Cut the Ox Palates à la Poulette.*-The pa-
palates into farthings, which put into a lates being blanched, give them a few
stewpan with a glass of white wine, I turns in some butter, with sweet herbs,
use.


OX
( 371 )
OXF
shred small; then put them into a sauce Ox Tail, with Cabbages.-Scald and
pan, with a small quantity of four, a boil an ox tail, cut it into pieces, and put
spoonful of velouté, salt, and pepper ; let it into some broth, with a bunch of
these boil till pretty well reduced ; just parsley, shalots, a bay-lear, and three
before it is served, add two or three yolks cloves; in an hour's time add a savoy
of eggs, and some cream, a little verjuice, (previously scalded), a pound of pickled
or vinegar.
pork, cut in pieces, salt, and pepper.
Ox i alates à la Provençale.-Braise, When done, take it out, drain oft all the
and cut some ox palates into small pie. fat, and put the whole into a tureen,
ces; put them into a stewpan, with some together, with cullis, or broth, to make
butter, iwo spoonsful of oil, two chopped it more or less liquid according to your
shalots, a clove of garlic, five or six iar- pleasure.
ragon leaves, mushrooms, parsley, salt, Ox Tail braised en Hochepot.* -Cut an
whole pepper, and grated nutineg; when ox tail in pieces at the jointe, soak it for
these have simmered for a quarter of an two hours, then scald it for half an hour;
hour, add a glass of white wine, the same put it into cold water, drain and trim it.
of enllis, and consommé, then give the Lay slices of{bacon, and pieces of veal or
whole one boil, take of the fat, and serve beef in a stewpan, put in the tail, cover
with a little lemon-juice,
it with bacon, add three or four carrots,
Ox Palates, Roasted.-Boil them until four or five onions (one stuck with three
they are tender, blanch them, cut them cloves) a little thyme, two bay-leaves,
into slices, about two or three inches in and some stock ; set the pan on a brisk
length; take some pigeons, and very fire to boil, after which lessen it, and let
small chickens, draw, truss, and fill them it stew gently for two hours; when done,
with forcemeat; let half of them be nearly lay the ox tail in a dish, pour over some
larded, spit them on a bird-spit in the carrots, cut in pieces, and done up in a
following manner :-a bird, a palate, a li'tle veloulé, and garnisb the edge of
sage-leal, and a bit of bacon; have ready the dish with lettuces, braised and
two sweetbreads, cut in pieces, some glazed.
artichoke bottoms, cut in pieces, some Ox tails, when braised as above, may
oysters, and some blanched cockscombs, be served with various articles, instead
all fried ; rub the dish with some shalois, of the lettuces, according to taste.
lay the chickens, the pigeons, and what Ox Tail, d la Ste. Menéhould.- Pre-
is roasted in the middle, and arrange the pare and braise an ox tail as for 'loche-
other things round them. Then niake a pot; when done, season them with salt
sauce in the following manner: a quarter and pepper; soak them in melted but-
of a pint of red wine, a pint of gravy, the ter, bread them twice, and colour them
liquor of the oysters, an anchovy, a little in the oven or on the gridiron.
Jeinon-juice, and a bit of butter rolled in Ox Tail Pie (Hot).*—Braise two or
flour; let it boil till it has obtained the three ox tails; when about three parts
consistence of cream; then pour it over done, take them out and cut them in
the palates in the dish.
pieces; prepare your pie, at the bottom
Ox Palates, Stewed. - Thoroughly of which, lay a slice or two of ham; then
clean four or five palates, put them into put in the tails, cover them with bacon
a pan with sufficient water to cover them; and thin slices of bacon, finish the pie
tie them down, and bake, or boil them; and bake it; when done, take out the
when tender, peel them, cut them into bacin, skim off the fat, and pour into
pieces, flour them, put them into some the pie a rich salce of any kind.
good gravy, with an onion, a few pounded Ox Rump Soup.–This soup made with
cloves, a piece of lemon-peel, and some two or three rumps of beel will be much
ketchup, let them stew for half an hour, stronger than when made with a much
take out the lemon-pee! and onion ; add larger quantity of meat without ihe
some morels, ſorcemeat balls, and lemon- rumps.' It is made in the same manner
juice. Garnish with sliced lemon. as gravy-soup, and give it what flavour
Ox Palates, Timbale of. - Having or thickening you think proper.
blanched the palates as usual, cut them OXFORD John. -Cut a stale leg of
into lozenges, have a timbale ready, at mution into as thin collops as you can, cut
the bottom of which put a layer of godio out all the fat sinews, season them with
veau, or other farce, then a layer of the salt, pepper, and mace; strew amongst
pilates, another of the farce, and on that thern a little shred parsley, thyme, and
one of truffles cuit in thin slices, and two or three shalots; put a good lump
proceed in this manner till the timbale is of butter into a stew pan; 18 soon as it is
quite full ; cover the whole with rasp- hot, put in all your collops, keep stirring
ings, and pour a little beel gravy, or rich them with a wooden spoon till they are
broth into it, and bake it to a nice colour. three parts done; then add ba'ſ a piut


OYS
( 372 )
OYS
of gravy, a little piece of lemon, thicken | tong them in this, but do not let them
it with four and butter rolled up, let boil; then replace them in their shells,
them simmet four or five minutee, and with a little lemon-juice and raspings,
they will be quick enough; if you let set them on the gridiron, and when they
them boil, or have them ready before broil, take them off and serve.
wanted, they will be hard ; strew fried OYSTERS en Coquilles.*
-Having taken
pieces of bread over and round them; the oysters from their shells, put them
Berve hot.
with their own liquor into a stewpa!! ;"
OYSTERS, to Choose.-The goodness let them brown but not boil. Prepare
of oysters consists in their being healthy some sbalots, parsley, musbrooms, grated
and properly relished; there are several bacon, oil, bniter, and spices, as directed
kinds; the Pyfleet, Colchester, and Mil. for Herbs à Papillotes ; mix the oysters
ford are considered by far the best. The with these, and then put them altogether
native Milton are reckoned particularly into shells, and cover them with bread-
fine, being the whitest and the fattest; crumbs ; set the shells on a gridiron over
but others may be said to possess bɔth a brisk fire; colour the tnp by means of
these qualities in a certain degree by a salamander.
proper ſeeding. When they are alive OYSTERS à la Daube. Make a season-
and vigorous, the shell will close fasting of parsley, basil, and chives, cut very
upon the knife. They should be eaten small; open the oysters, loosen them,
as they are opened, the flavour becomes but do not take them out of the bottom
poor otherwise. The rock oyster is the shell ; put a little of the seasoning to each
largest, but it has usually a coarse flavour. oyster, with pepper, and a little white
when eaten raw.
winę; put on the top shell, and put these
OYSTERS, Attelels af.--Pry soine sweet on the gridiron ; lay from time to time
berbs in a little butter, with a little flour, a red hot shovel over them; and when
and oyster-liquor; season this sauce they are done, take off the upper shell,
well, reduce and thicken it with the and serve them to table in the under one.
yolks of three eggs. Have ready, some OYSTERS a l'Eau.* -Put a glass of
oysters blanched in their own liquor; consommé, and half a glass of the oyster
put them on skewers, and the above liquor into a dish, and keep them hot;
sauce being cold, spread it completely beard as many oysters as you may re-
overthe skewered oysters; roll them quire ; blanch and toss them up in some
in bread-crumbs, dip them in beaten lard, with a few sweet herbs; let them
eggs, bread them a second time, and fry simmer till done, then put them into the
them of a nice colour.
dish with the consommé, and serve them.
OYSTERS in Batter.--Make a batter OYSTERS and Eggs.*
-Put into a stew.
with the yolk of one egg (or more, ac pan half a pound of fresh butter, some par.
cording to the quantity of oysters you sley, scallions, and morele, shred small,
intend to fry), a little nutmeg, some beason with pepper, salt, and nutmeg ;
beaten mace, a little flour, and a little when the butter is melted, put in about
salt; dip in the oysters, and fry them in four dozen oysters with their liquor, make
hog'a-lard to a nice light brown. If them quite hot, and add to them five or six
agreeable, a little parsley, shred very bard eggs cut in slices, let tbe whole
fine, may be put into the batter.
simmer for a quarter of an hour, and fill
Oysters au Blond.* -Put a few mo. the oysterskells with this; cover each
rels and a little parsley into some melted with raspings, and colour them in the
butter; set them on the fire, and moisten oven or with a salamander.
with a glass of white wine, and the same OYSTERS à l'Espagnole.-Put a few
of veal gravy or good consommé, do these chopped oysters, kome parsley, a clove of
together, and when of a tolerable con garlic, a little pepper, and some butter
sistence, add some oysters, previously on a dish, set it on the fire to form a
blanched in their owu liquor; let the grațin; then lay oysters (blanched in
whole simmer for some time, and then their own liquor) on this, with a sauce
serve.
composed of cúllis, mushrooms, and
OYSTERS, Boiled.-Let the shells be capere chopped small, a bit of butter and
very nicely cleaned first, and serve in pounded anchovy; cover the whole
them; boiled oysters should be eaten with bread-crumbs; keep the dish over
with cold butter.
the fire, with fire on the top, till done.
Oysters, Broiled.-Take two dozen Serve with Spanish sauce.
oysters from their shells, put them, with Oysters, to Feed. - Put them into
their own liquor, into a saucepan, just water, and thoroughly wash them with a
blanch them, and then take away the birch besom until they are perfectly
water, put a piece of butter, a pinch of clean; then lay the bottom shell down.
parsley, the same of sbalots (both shred), / wards into a pan, sprinkle them with



OYS
OTS
of gravy, a little piece of ler
it with flour and butter
them simmer four or five
they will be quick enougi
them boil, or have them
wanted, they will be hard
pieces of bread over and
serve hot.
OYSTERS, to Choose.-
of oysters consists in their
and properly relished; the
kinds; the Pyfleet, Colches
ford are considered by far t]
native Milton are reckone
fine, being the whitest an
but others may be said to
these qualities in a certa
proper feeding. When ti
and vigorous, the shell
upon the knife. They sho
as they are opened, the fly
poor otherwise. The rock
largest, but it has usually a
when eaten raw,
OYSTERS, Attelets af.--Fr
herbs in a little butter, with
and oyster-liquor; season
well, reduce and 'thicken i
yolks of three eggs. Haver
oysters blanched in their o
put them on skewers, and
sauce being cold, spread it co
over the skewered oysters;
in bread-crumbs, dip them i
eggs, bread them a second time,
them of a nice colour.
OYSTERS in Batter.-Make a
with the yolk of one egg (or mor
cording to the quantity of oyster
intend to fry), a little nutmeg, s
beaten mace, a little flour, and a li
salt; dip in the oysters, and fry then
hog's-lard to a nice light brown.
agreeable, a little parsley, shred vei
fine, may be put into the batter.
OYSTERS au Blond.*_Put a few mo.
rels and a little parsley into some melted
butter; set them on the fire, and moisten
with a glass of white wine, and the same
of veal gravy or good consommé, do these
together, and when of a tolerable con-
sistence, add some oysters, previously
blanched in their owu liquor ; let the gi
whole simmer for some time, and then the
serve.
con
OYSTERS, Boiled.-Let the shells be cape
very nicely cleaned first, and serve in po
them; boiled oysters should be eaten with
with cold butter.
the fil
OYSTERS, Broiled.-Take two dozen Serve
oysters from their shells, put them, with Oyst
their own liquor, into a saucepan, just water,
blanch them, and then take away the birch bu
water, put a piece of butter, a pinch of clean th.
parsley, the same of shalots (both shred), / wards int



uts, lay them and
. a petes, des
till det
O Petits Peter Pseure yonas
den,
itu
PicOpen
ready the
it off the breasts,
ud a score of a
ix them together;
agnole, the same
educe them to a
over the mince;
the bais marie;
pour the regoit
ith espagnole tre-
-Take a nice
1 pound weight;
d, through which
bs, rub the crust
er or lard, and set
w minutes to dry:
partridge (see that
loaf, bottom up-
an; add two spoons
ith any other garnish
emain on the fire till
ugh to allow a stray
take it out and dish
ind.
Papilloter. -Cut a
e completely in hall,
le rump; put some
and do up the two
fire; in about eight
them out, cover with
and let them stand to
quare piece of paper,
d the half bird, rub it
thin slice of bacon on
ith the herbs, another
and fold the paper
d broil them slowly
Serve them with a
a Dish.Take four
dainge them; cut off
e season with pep-
parsley, thyme, and
seal steak and a slice
of the dish, put in
half a pint of good
edges of the dish
cover with the same;
and let it bake for an
ling Pic of) Chande-
out six pounds of
wrap in a damp
Take five par-
them weigh the
id put a quarter of
cut the meat frot
izli take a poun
n, then put bol
tar, and a
of spier
was the
te
licha
Real liquor, and buil
serve, putSteele
Sote Oysterious, and
with two pound
1998
noda
bo
109 por


OYS
( 374 )
OYS
and if large, cut them in half; put them required, such as fowl, turkey, chicken,
into a béchanel, or if you have none, put &c. Jf served with fish, essence of ano
a piece of butter the size of a walnut, a chovies must be added to the above in-
teaspoonful of four, and a little whole gredients.
pepper, into a saucepan; stir them to OYSTER Sauce for Beef Steaks. -
gether over the fire, then add the liquor, Blanch a pint of oysters, and preserve
still stirring, and in a little wbile, put in their liquor ; then wash and beard them,
the oysters ; Thicken with the whites of and put their liquor into a stewpan, with
two or three eggs, make it quite hot, but India soy and ketchup, a small quantity
do not let it boil ; put this preparation of each, a gill of cullis, a quarter of a
into the petits pâtés, and serve them. pound of fresh butter; set them over a
Oysten Patties à la Française.* --Stew fire, and when they nearly boil, thicken
your oysters in their own liquor, beard, with flour and water ; season according to
and cut them into dice, alsu cut some taste, with a little cayenne-pepper, salt,
mushrooms into dice, and fry them in a and lemon juice; strain it to the oysters,
little butter and flour; add some of the and stew them gently five minutes.
oyster liquor, one or two spoonsful of Oyster Sausages.-Take the lean of
conson.mé, a ladleful of cream; when re- the inside of a loin of mutton clean from
duced, add a small quantity of butter, the skin and strings, the same of the kid-
season with salt and cayenne pepper; ney-Buet, and double the quantity of
throw in the oysters, have the parties oysters, bearded, and wiped dry; chop
ready, and in a minute or two fill them all together very small, and season them
with the above.
with pepper and salt; then roll them up
OYSTERS Pickled.- Procure some of in flour, the size of sausages, and fry them
the largest sort of oysters, and wash four in butter.
dozen in their own liquor, wipe them dry, OYSTERS Scalloped. - Put them into
strain the liquor off, add to it a dessert. rcallop-shells, strew over them bread-
spoonful of pepper, two blades of mace, crumbs, with a little bit of butter; then
three tablespoonsful of white wine, and put in more oysters, bread crumbs, and
four of vinegar, and if the liquor is not a bit more buiter at the top; set them in
very salt, you may putone tablespoonful a Dutch cven, and let them do or a nice
of 6:11; simmer the oysters for a few brown.
minutes in the liquor, then put them into Oysters on Skevers. - Put a bit of
small jars, and boil up the pickle, skim it, butter into a stewpan, then put in some
and when cold, pour it over the oysters ; large oysters, and some mushrooms, with
keep them closely covered.
pepper, salt, pounded cloves, parsley,
OYSTER Sauce.-In opening the oys- and sweet herbs chopped, and a shake of
tors save the liquor, and boil it with the four; stir these about for l alf a minute,
beards, a bit of mace, and lemon-peel; then put the oysters on siiver skewers,
in the meantime throw the oysters into with a musbroom between each; roll
cold water, and drain it off, strain the them in crumbs of bread; broil them;
liquor, and put it into a saucepan with put a little good gravy into the stew.
the oysters just drained from the cold pan, thicken it, and add a little lemon-
waier, with a sufficient quantity of but- juice; serve the oysters on the skewers
ter, mixed with as much milk as will in a dish with the sauce.
make enough sauce; but first rub a OYSTER Soup.-Take some fish stock,
little flour with it; set them over the fire, according to the quantity of soup you
and stir all the time, and when the butter intend making; then take two quarts of
has boiled a few times, take them off, and oysters, beard them, and beat the hard
keep the sauce par close to the fire, but part of them in a mortar, with the yolks
not upon it; for if done too much, the of ten hard eggs, and add this to the
oysters will become hard; add a squeeze stock; simmer it all for half an hour,
of lemon-juice, and serve. A little is a then strain it off, and put the rest of the
great improvemrnt.
oysters into the soup; simmer for five
OYSTER Saxce for Entrées. - Blanch minutes; have ready' the yolks of six
the oysters in their own liquor; then raw eggs, well beaten, and add them to
make a white roux, to which add a ſew the soup; stir it all well one way, on the
sinall onions, mushrooms, parsley, and side of the fire, till it is thick and smooth,
sallions; moisten with some of the oys- taking care not to let it boil; serve all
ter liqnor, and a ladleful or two of con- together.
sommé, set it on a brisk fire, and when OYSTER Mouth Soup.-
Make a rich
reduced, add a pint of cream, season it; mutton broth, with two large onions,
let the sauce be tolerably thick, strain it three blades of mace, and black pepper:
through a silk siere, put in the oysters, strain it, and pour it on a bundred and
and use it with those articles where it is / fifty oysters, previously bearded, and a


PAN
( 375 )
PAN
bit of butter, rolled in flour; let it sim- | very thin; let your lard, or whatever else
mer gently a quarter of an hour, and you fry them in, be quite hot. When
then serve.
one side is done, toss it up lightly to turn
OYsters Stewed.-Open, and take the it. Serve with lemon or Seville orange-
liquor from them, then cleanse them juice, and sugar.
from the grit; strain the liquor, and add PANCAKES à la Française. — Put
the oysters with a bit of mace and lemon nearly a quarter of a pound of butter
peel, and a few white peppers. Simmer into a basin or stewpan, with a table
them very gently, add a little cream, and spoonful of pounded ratafia, a thin rind of
a bit of butter mixed with four; serve a lemon, and two ounces of sugar pound-
with toasted sippets round the dish. ed; then mix in one at a time, three
OYSTERS en Surtout. -Scald the oysters whole ekgs, and tbe yolks of three; when
in their own liquor, drain, and give them thoroughly mixed, put in a little milk,
a few turns over the fire, in a little but half a pint of cream, with a little orange
ter, shred parsley, shalots, pepper, and flower water, beat your batter well, and
a few yolks of eggs; then chop up the let it be just the thickness of good cream;
oysters, and mix them with bread-crumbs when you fry the pancakes, make them
soaked in cream, shalots, mushrooms, very thin, usé good clarified butter, which
parsley (all shred small) yolks of egg, put into your pan, and pour it off again,
pepper and salt; fill some scallops with taking care that none remains at the bolo
this farce, cover them with bread-crumbs tom of the pan, as it would make the
and grated Parmesan cheese, put them pancakes greasy ; when you have finished
into the oven for a quarter of an hour. frying, leave a table-spoonful of the ba!.
OYSTER Toast." -Take one dozen of ter in the stewpan, to which add a little
large oysters, and two anchovies, and pounded rataha, sugar, orange-flower,
chop them together, put in a bit of butand the yolk of an exg, which mix up
ter, and some oyster liquor, and let them with the cream ; set it on the fire, and
stew gently till the butter is melted; when it boils, put it in a boat, for sauce
then cut some slices from a roll, and fry to the pancakes.
them in butter of a nice brown, but not PANCAKES à l' Italienne.- Make your
hard; lay the oyster on the fried bread, pancakes the same as pancakes à la Fran-
and serve.
çaise, and when fried, lay them open on
a clean dresser, spread them over with
P.
an Italienne cream, roll them up, and
lay them in order on your dish; be parti-
PANADA.*-Boil some pieces of stale cular to put the brown side outwards.
bread in a sufficient quantity of cold PANNEQUETS Glacés.* -Put into a
water to cover them, with a little cinna- pan, two ounces of siſted flour, four of pow-
mon, lemon-peel, and carraways ; when der sugar, the same of bitter macaroons,
the bread is quite soſt, press out all the and a spoonful of dried orange-flowers;
water, and beat up the bread with a small break up all these articles, and mix with
piece of butter, a little milk, and sugar them the yolks of ten eggs, four large
to the taste ; a little spice may be glasses of double cream, and a pinch of
added.
salt. Wash the button of a frying-pan
PANADA.-Set a little water on the fire lightly with some warm clarified butter,
with a glass of white wine, some sugar, then put in it a spoonful of the above pre-
a very little nutmeg, and lemon-peel; paration, spread it over the pan, to make
meanwhile grate some crumbs of bread: the paste as thin as possible; when the pan-
the moment the water boils up, put in nequet becomes lightly coloured, turn it
the bread crumbs (without taking it off over carefully, and do the other side; then
the fire), and let it boil as fast as it can put it on a tin-plate, spread a little apri-
When of a proper consistence, that is, cot marmalade over, and having strewed
when just of a sufficient thickness to crushed macaroons on that, roll up the
drink, take it off the fire.
pannequet till about an inch in diameter;
PANADA for Farcos, &c.* --Put the in the ineantime put a second spoonful of
crumb of a French loal into a saucepan, your preparation into the pan, and pro-
with a little water, two ounces of buiter, ceed in the above manner, garnishing one
salt and pepper ; set it on the fire, and granneqnet whilst another is cooking;
let it simmer for an hour ; then add two taking care, however, to set the pan over
or three eggs, which stir in whilst on the a gentle fire. When all are done, cut
fire, taking care that it does not boil; the pannequets three inches in length,
serve it hot.
glaze, and dish them en couronne.
PANCAKES.*-Make a good batter PANNEQUETS à la Royale. * - Prepare
in the usual way with eggs, milk and your panneçuels the same as pannequets
flour; pour this into a pan, so that it lays glacés, filling them with chocolate crème
2 K 2
!


PAR
( 376 )
PAR
pâtissière, instead of apricot marmalade. PARFAIT Arnour Soufflé, Français of.
Make the last pannequet much larger -Rub upon a pound of lump sugar, the
than the rest, and do not roll it, but when zestes of two lemons, and two large ce-
the others are dished en couronne, place drats, scraping off the surface as it be-
the reserved pannequet over them (cut comes coloured ; infuse this sugar in nine
ting out the middle); being very thin, it glasses of boiling hot milk, with the ad-
takes the form of the couronne, and wash dition of a dozen cloves, for half
an hour;
its surface with the white of an egg, strain the infusion through a napkin,
whipped firm, and mixed with two spoons- mix it with the usual ingredients, and
ful of powder-sugar, then strew over finish as directed. (See Soufflé Pran-
some crushed sugar, put it into a gentle çais.).
oven, and make of a nice colour. Any PARSLEY Fried.-Pick some parsley,
other cream patissière is equally good. (but not very fine), wash it well,
and put
The pannequets may also be made thus: it on a sieve to drain; after the fish, cro
when taken out of the pan, place them quettes, &c. are fried, while the fat is
on a layer of paste, about six inches in very hot, put in the paroley ; stir it about
dia.neter, put on each pannequet some with a cullender-spoon for a minute; then
apricot marmalade, with crushed maca- spread it out on a sheet of paper; this is
roons strewed over, and when all are generally used for croquettes, or fried
done, meringuez the upper one.
fish.
Or, as follows: put six of these panne PARSLEY, Green, Extract of. – Take
quets one on another, then with a paste about two handsful of fresh double pars.
cutter of two inches and a half diameter, ley, wash and pick it, then put it in a
cut them out, dip them in beaten eggs, mortar, and having pounded it, until you
and afterwardo in bread-crumbs ; repeat can obtain no more moisture, press the
this operation, and then having fried juice through a silk sieve into a stewpan,
them of a nice colour, glaze, and serve set it in a bain marie to keep it hot with.
them.
out boiling. When you find it poached,
PARFAIT Amour.* -Take four very place it on a tammy io drain. This green
fine fresh cedrats, pare them very thin, is used for entrées and sauces, as it not
and infuse them with half an ounce of only colours them, but imparts an agree-
fine cinnamon, and four ounces of cori- able flavour.
ander, in three gallons of strong brandy, PARSLEY Pie. - Season a fowl, or a
and a quart of water, for a week or ten few bones of the scrag of veal, lay it
days, when distil it in the bain marie ; in a dish; scald acullenderſul of picked
this quantity of brandy, if good, will parsley in milk; season it, and add it
yield two gallons and half a pint of spirit. to the meat or fowl, with a teacuptul of
Dissolve three pounds and a half of any sort of good broth, or meat gravy.
sugar in seven pints of river water, when it is baked, pour into it a quarter
colour it with cochineal, then add it to of a pint of cream, scalded, with a bit of
the spirit, filter, and bottle it.
butter the size of a walnut, and a little of
PARFAIT Amour, Fromage Bavarois.* Aour. Shake it round, tó mix with the
-Pare the rinds of two lemons, and a gravy already in.
small cedrat as thin as possible, infuse Lettuces, white mustard leaves, or
them with six bruised cloves, and half a spinach, may be added to the parsley,
pound of powder-sugar in two glasses of and scalded before put in.
boiling milk; in an hour's time strain it PARSLEY Sauce.- Take a handful of
off, and add to it six drachms of isinglass, parsley, and having washed and picked,
and a little infusion of cochineal, to make pound it well; put it into a stewpan, with
the fromage of a rose-colour; set it, as some good cullis, set it on the flre, and
usual, on ice, mix the cream with it as let it simmer a quarter of an hour, then
soon as it begins to thicken, and finish as strain it; add a bit of hutier rolled in
directed. (See Fromage Bavarois.) four, a linison, and a little lemon-juice.
Parfait Arnour, Transparent Jelly of.* PARSLEY Sauce, when Parsley leaves
- Pare the rind of two lemons, and a ce cannot be obtained. Tie a little parsley
drat, as thin as possible, and infuse it seed up in a bit of muslin, and boil it in
with half a dozen eloves' (bruised) in a water for ten minuter. Make use of this
boiling syrup, made with twelve drachms water in inelting the butter, and throw
of sugar; add a little cochineal to make it into it a little boiled spinach minced, to
of a delicate rose-colour. When cold, have the appearance of parsley.
mix with the infusion half a glass of PARSNIPS Boiled.-Let them boil in
kirschenwasser, filter, and having pnt plenty of water, with salt, till tender,
the ounce of isinglars to it, finish as di. then 'serve them on a dish by them-
rected. (See Clear Fruit Jelly.) selves; or, when boiled, cut them in
1


PAR
(377)
PAR
slices, and toss them up in a good bit of a well buttered stewpan, cover them
butter; they are generally eaten with with boiling water ; poach, and then
salt fish.
drain them; when cold, dip them into
PARSNIP Wine. * _To every four pounds an omelet, then into crumbs of bread,
of parsnips, cleaned and quartered, put and fry them; drain the boudins tho-
one gallon of water ; boil them till quite roughls, and serve with an Italienne.
tender; drain them through a sieve, but These boudins inay also be broiled. in
do not bruise them, as no remedy would which case they should be dipped in yoliss
into a tub, and to each gallon add three mersed in warmed butter, breaded again,
pounds of loaf-sugar, and half an ounce of and then broiled slowly.
crude tartar; when cooled to the tem PARTRIDGES, Broiled. -Take five par.
perature of seventy-five degrees, put in tridges, cut tbem in halves, trim and dip
a little new yeast, let it stand four daye them in melted butter, and bread them
in a warm room, then turn it. The mix. twice; a quarter of an bour belore din.
ture should, if possible, be fermented in aer broil them. Serve them with a sauce
a temperature of sixty degrees; when the à la Drable.
fermentation has subsided, bung down PARTRIDGEs seith Cabbages.* -Take as
the cask, and let it stand at least twelve many birds as you may require for a cish,
months before bottling. March and Sep- and dress them as direcies for pheasan is.
tember are the best seasons for making with cabbages.
it. It only requires to be kept a few PABTRIDGES, with Red Cabbaze.-
years to render it superior to all other Take two red cabbages, and cut them
made wines, in the same degree as East in fine shreds, which thoroughly wait,
India Madeira surpasses Cape.
and put them io stew, with a zove piece
PARTRIDGES, 19 Choose. – When of butter, and a lite pepper and balt;
they are young the bill is of a dark colour, if tbey begin to stick to the bottom of
and their legs are of a yellowish colour; the stewpan, put in a small laciendo
and when fresh, the vent is firm, but this stock, continuing to add ll.is quar tits of
part will look greenish when stale. The stock every time they appear cry, tii)
plumage on the breast of the ben is light, done; tben mix in two tablespoons of
that on the cock is tinged with red. vinegar, and lay them beati you the dieti,
PARTRIDGES, à l'Allemande. - Take and then upon this lay three patrióges
two partridges that have hung for some well stewed.
time, cut off all the meat, remove all the PARTKIDGES, à la Cendre. - Tris
skin, nerves, &c., and pound the rest as many partridges as you choone, if
with half a pound of butter, some crumbs for roasting; take an equal pon ber of
soaked in boiling cream, and two eggs ; sheets
of white
paper, on eart of white
season with pepper, salt, and nutmez. lay about twenty slices of trutia, se on
Make the above into balls, about as tem a partridze ; Sc.d over every on
big as marbles; place them on a dish for two more shee's of paper, tarline the
table, pour over them a sauce, composed edges up, so that the thirds laste es.
of the bones of the partridges, boiled in tirely excluded from the ar. Bir ten
consommé, thickened with the yolks of completely in bot asbtn. ad 1989-
six eggs, and strained. Set the dish in a ter of an hour ton and leave us for
bain marie till the balls swell, and are the same space of uine; ten take thra
suficiently done.
from tbe papers, and serve there with that
PARTRIDGES, à l'Anglaise.* -Make a truffles.
farce with the livers of three partridges, PARTRIDGES, au Charlem."-Trke fire
a little butter, and some pepper, with young parts dzes, cut each in be... fier
which fill your birds, roast them about ten and put in the claw, ma to reverse
three parts, then put them into a stew- the bone of a cop; beat them tasya
pan; raise each joint (but do not divide and season with salt a. Due opet ; CD
them entirely from the body); pot be each in telted butter, and rollera
tween every part a litue butier, worked minced trutiles; atout a quarter d 29
up with bread crumbs, shred sbaluts, Lour belore dinner broil tbera.
parsley, and scallions, salt, pepper, and with a demi-glaze, in wbich is a Liit
nutmeg ; dilule with a glass of Charn- lemon-juice.
pagne, and two spoonsful of consommé; PASTRIDGE, Chartrrue .'-T20 a
stew them till quite done, squeeze over micdiing szed cabaze, cut it is bs.L2.1
the juice of two Seville oranges, add a blanch it; in a few siis ta ito,
litle of their peel grated, and serve themn. drain and press out all the want
PARTRIDGES, Boudins of. - Having cold, tie then no with two wartron.
made the boudins of quenelles of par properly trused and barcos, urn the
tridges, put them, with a little salt, into bottom of a stespan with this evne
2 K3


PAR
( 378 )
PAR
bacon, on which place the cabbage, two an hour, take out the birds, lay them in
Bervelas, six sausages, two carrois, two a dish, and having cleared away the fat,
onions, season with pepper and salt; lay and reduced the sauce to hall, strain it
more slices over, and set it on a gentle over, and serve.
fire. While it is cooking, cut some tur PARTRIDGES, à l'Etouffade.* - Take
nips, carrots, and onions, into thin slices, three partridges, properly prepared, lard
88 near of a size as you can, and put them with bacon, rolled in salt, pepper,
them with young French beans, or any pounded herbs , truss, and having tied
other vegetable you may like, into some them up, put them into a stewpan on
stock, stirring them constantly over the sliced bacon, cover them with veal, add
fire till they are done, when drain them. two carrots, two onions, two cloves, par-
Take a plain round mould, butter it sley, scallions, salt, thyme, and bas-
well, and lay round the bottom of it the leaf; lay bacon, and a buttered paper
carrots, &c.; properly arranged, leaving over the whole ; pour in a glass of white
the centre open, into which, put first the wine, the same of stock, and simmer
cabbage, and then the partridges' breasts, them for an hour and a half; then take
downwards, the servelas, sausages, and out the birds, drain and untie them;
bacon, so that the mould be entirely put three ladlesful of espagnole, the
filled; make it hot in a bain marie ; be same of fumé of game, reduce it to hall,
fore it is turned out (which must be done and pour it over the partridges.
with great care), place the mould in a PARTRIDGES (Galantine of) with Truf.
slanting direction, that all fat may be fles.* -Take all the meat from a small
drained off.
Teveret; put aside the filets, of which
PARTRIDGES, Cutlets of.* -Take the make a scallop, weigh the remainder of
fillets of six partridges, and having re- the meat, and mince it with double its
moved the skin, beat them with the weight of fat bacon, and half a pound of
bandle of the knife; then take the pinion- ham ; when mixed, add a sufficient quan-
bones, scrape and thrust them into the tity of spiced salt, and the yolk of an egg.
ends of the fillets ; melt a sufficient Bone three fine partridges, spread them
quantity of butter in a frying pan, put in open on a napkin, make
them of as equal
the fillets, sprinkle them with a little a thickness as you can, by paring away
salt, and brown them lightly. Having the thicker parts, and laying the pieces
drained the fillets, let the butter cool a on those which are thinner; season them
little, and add to it the yolks of two eggs; with the spiced salt, put on each a sixth
dip your fillets in this, bread and place part of the farce, spread this all over
them on a gridiron over hot ashes; their surface, and Jay on it three truffles,
colour both sides ; dish thein en cou. cut in halves, which makes six pieces
ronne, and serve with a clear reduced for every bird ; wrap these pieces each in
fumet, or sauce, à la Diable.
a bit of pork caul, and in the space be-
PARTRIDGES, à la Daube Sicilienne.-
tween, place some of the scallop of leve-
Your birds being properly trussed, lard ret; season, and lay the remainder of the
them with equal portions of bacon, and farce over. Sew up the partridges in
anchovies, rolled in spices, but without their original form, wrap each first in
salt; then put them into a braisingpan, slices of bacon, and then in a linen cloth,
with a knuckle of veal, a quarter of a tie them up, and place them in a stew-
pound of butter, two glasses of brandy, a pan lined with bacon ; put in the bones
sufficient quantity of stock to cover the of the leveret and partridges, four onions,
whole, a bundle of sweet herbs, three four carrots, a bunch of parsley, scalli-
cloves, two of garlic, and two onions; set ons, thyme, bay-leaf, basil, four cloves,
these on a slow fire for five or six hours; two call's feet, a sufficient quantity of
then take out the birds, put them into a consommé to cover the surface of the
tureen, strain the sauce, and pour it over galantine, a glass of dry Madeira, and
them, stirring occasionally : as soon as two dessert spoonsful of old brandy;
you perceive it begins to form a jelly, cover the whole with a buttered paper;
inix a little butter with it, which will set it off on a brisk fire, and then let it
give it the appearance of marble. simmer gently for two hours. At the
PARTRIDGES, à l'Espagnole.* - Put a end of that tiine take it off'; when nearly
quarter of a pound of butter, the juice of cold, drain it, and when quite so, remove
a lemon, a little pepper, and a slice of the wrappers, trim the birds lightly, and
bam in a stewpan; add the partridges, glaze them: put them properly on a dish
and set them on a slow fire, that they and ornament them, and then dish with
* may not take colour ; in a little while, jelly according to your taste.
put to them six ladlesful of espagnole, PARTRIDGE, Habillé.* -Having trussed
half a bottle of white wine, a bay. leaf, a partridge, put into the body a piece of
parsley, scallions, and a clove ; when butter the size of a walnut, tie it up in
these have simmered three quarters of l bacon, and roast it till about two thirds


PAR
( 379 )
PAR
done ; in the meantime, make a farce oval well ; cut the meat off the breasts,
with the liver, parsley, shalots, crumb two or three truffles, and a score of small
of bread, and butter, all pounded toge- mushrooms into dice, mix them together;
ther; take up the partridge, raise all its take six ladlesful of espagnole, the same
joints, and place some of the farce under of fumet of game; reduce them to a
each, press the parts down again, tie up the third, and strain them over the mince;
bird, and stew it over a slow fire in equal heat your partridges in the bain marie ;
quantities of consommé and white wine. place the birds in a dish, pour the ragout
PARTRIDGES, & l' Itulienne. - Tho- | into them, and serve with espagnole tra-
roughly stew three partridges, with a vaillée.
farce, in their crops (or they may be PARTRIDGES, en Pain.*-Take a nice
boned) and the insides stuffed with plenty shaped loaf, of about a pound weight;
of good farce, lay them in a dish, and make a hole at one end, through which
with a spoon garnish them with an Ita- take out all the crumbs, rub the crust
lienne sauce.
over with a little butter or lard, and set
PARTRIDGES, Loaf.*-Make a purée of it in the oven for a few minutes to dry:
partridges, adding to it ten or a dozen fill this with minced partridge (see that
raw eggs, rub it through a coarse sieve; article), and put the loaf, bottom up-
take a plain circular mould, butter it wards, into a stewpan ; add two spoons-
well, and fill it with the purée, put it ful of veal blond, with any other garnish
into the bain marie, and let it simmer you please ; let it remain on the fire till
for three hours; then turn it out on a the bread is soft enough to allow a straw
dish, and pour over a fumet of game. to penetrate it, then take it out and dish
PARTRIDGES, Manselle of.* – Cut up it with the sauce round.
four roasted partridges, put all the best PARTRIDGE, aux Papillotes. *-Cut a
parts into a saucepan to keep them hot; good sized partridge completely in half,
put the remainder of the birds into a from the neck to the rump; put some
mortar, with six shalots, a little parsley, butter into a pan, and do up the two
pepper, and a bay-lear; pound them pieces in it over the fire ; in about eight
well, and then put them into a saucepan, or ten minutes take them out, cover with
add half a glass of white wine, the same herbs en papillotes, and let them stand to
of stock, four ladlesful of espagnole, and cool; then take a square piece of paper,
a little grated nutmeg; reduce these to large enough to hold the half bird, rub it
about ball, then rub it ihrough a sieve, over with oil, lay a thin slice of bacon on
on to the birds, and serve them.
it, then the bird, with the herbs, another
PAKTRIDGES, à la Mayon nuise.*-Cut thin slice of bacon, and fold the paper
up three cold roasted partridges, trim over the whole, and broil thiem slowly
the pieces, and put then into a basin on a moderate fire. Serve them with a
with salt, pepper, vinegar, a little oil, clear gravy.
and a minced ravigote ; when they have PARTRIDGE Pie in a Dish.Take four
lain a sufficient time in this, drain and partridges, pick and singe them; cut off
place them in a dish, taking care to have their legs at the knee ; season with pep.
the three breasts uppermost, garnish per, salt, chopped parsley, thyme, and
them round with jelly, and pour over a mushrooms. Put a veal steak and a slice
mayonnaise ; decorate the top with fil. of ham at the bottom of the dish ; put in
lets of anchovies, gherkin, capers, and the partridges with half a pint of good
hard eggs,
consommé. Line the edges of the dish
PARTRIDGES, Minced.* -Take the file with puff: paste, and cover with the same;
lets from eixbt roasted partridges, mince, do it over with egy, and let it bake for an
and put them into a saucepan; make a bour.
licht roux, in which put the livers and PARTRIDGES (Standing Pie of) Chaude-
lights of the birds, a bay leaf, a clove, froid. Make about six pounds of
three shalots, and a litile sage, give raised paste, which wrap in a damp
them a few turns, and then add two cloth, and set it aside. Take five par-
large glasses of stock, reduce the sauce to tridges, pick and bone them; weigh the
hall, strain and put it to the mirce, meat, and to each pound put a quarter of
stirring till it is thick and smooth ; make a pound of spiced salt; cut the meat from
it bot, but not boiling ; serve it over two wild rabbits, of which take a pound
fried bread, and garnish your dish, with and a half, mince this with two pounds
either poached or bard eggs.
and a quarter of fat bacon, then put both
PARTRIDGES, d la Morglas.* -Having these articles into a mortar, and pound
prepared and trussed your partridges, them with eight drachms of spiced salt,
roast, and let them stand till cold; then two yolks, one whole egy, a shalot minced
take off the breasts, so that the remain. and blancl:ed, a dessert- spoonful of parg-
der of the birds may have the form of an ley, two of muslirooms, iwo of truffles,


PAR
( 382 )
PAS
bacon;, put the birds into this, cover and having trimmed, fry them lightly in
them with a double paper, buttered; co a little butter; then cover them with a
ver the saucepan close, put fire on the piece of buttered paper; take six slices
lid, and set them on a brisk fire for half of tongue à l'écarlate, cut them tu the
an hour; let the breasts be as much size and shape of the fillets, heat them
coloured' as if roasted; drain and dish with some block in a deep dish ; mince
them, Serve with fumet of game, or the trimmings of the tongue; then re-
their own sauce strained.
duce three spoonsful of espagnole and
PARTRIDGE d la Tartare.* -The par- the fumet, (made with the remnants of
tridge being trussed properly, dip it into the partridges) to a demi-glaze. Dish
melted buiter, let it be well covered the fillets en couronne, with the tongue
with it; sprinkle salt and pepper over, between each, pour a part of the sauce
and rol it in bread crumbs, then broil it over them;, put the mince to the re-
very slowly; when done, serve it over a mainder; mix them well, add to them a
remsulade or sauce à la Tarture, or if small piece of butter, and put it into the
you like it better, a sauce piquante, or centre of the dish.
clear gravy.
PARTRIDGE (Fillets of) d la Monglas.*
PARTRIDGES with Truffles. - Prepare -Take the fillets from six partridges,
three of four partridges, with truffles reinove the skin, decorate one side with
in the inside, the same as directed for truffles placed in chequers, and lay them
pheasants, only, instead of roasting, stew this side downwards in melted butter, do
ihem in a good braize; then, having a not let them touch, cover them with a
few truffles well prepared, and inixed in buttered paper ; take an equal number
good brown sauce, squeeze in a lemon ; of the small fillets, fry them lightly, and
and when yery bot, pour the whole over when cold cut them into scallops, with as
the partridges, and serve.
many truffles and mushrooms ; reduce
PARTRIDGES with Truffles.*- Empty four spoonsful of velouté, and two of
three partridges through the breasts espagnole, strain it over the scallops, and
with great care ; put a pound of grated keep them hot in the bain marie , fry
bacon into a saucepan; add some mid- the fillets lightly over hot ashes; when
dling sized truthles in quarters, salt, nearly done, add a small quantity of
pepper and spices; when they simmer, demi-glaze. Arrange your fillets round
ihrow in the trimmings of the truffles; a dish alternately with fried bread cut in
take it off in about ten minutes, and hearts, pour the scallops into tbe centre,
when cold, stuff the partridges with this glaze and serve.
preparation; tie thein up as round as PARTRIDGE (Fillets of) with Oranges.
you can, and put them into a saucepan Take the fillets from eight roasted
between slices of bacon; make poêl partridges (they should be but slightly
without any lemon, pjur this over, and done), place them on a piece of fried
simmer an hour and a half;. then drain, bread, and pour over them the following
untie, and lay them in a dish. Mince sauce :-Four ladlesful of espagnole tra.
two truffles, give them a few turns in a vaillé, a little whole pepper, the juice of
little butter; then add three ladlesful of a Seville orange, and some of the peel;
espagnole, and three of fumet of game, give this a boil, and pour it over.
reduce the sauce to half, take off the fat, PASTE.*-Be very particular that
and serve it over the birds.
your slab or paste table, rolling-pin and
PARTRIDGES to Truss.-Partridges are cutters are clean, and free from all old
done in exactly the same way as phea. | paste, and be very careful that both the
sants are trussed. (See Pheasan's.) Hour and butter are extremely good.
PARTRIDGES à la Villeroi.-Put some Have a dry sieve always in readiness, in
small onions into a little stock, with a or by the four tub, so as to use none
bit of butter, salt and pepper, and having without sifting it; for, though it may ap-
given them a boil, reduce the sauce, and pear pure and fine, bran, or small par.
let the onions take colour ; when tolera- ticles of old paste may have fallen into it;
bly brown, stuff two or three partridges sifting is, therefore, always necessary.
(boned) with them, truss them as if whole, Weigh one pound of flour, lay it in a
fry them lightly in a little oil, with para: circle on the slab: break one egg in the
ley, shalots and musbroams; then braize centre, put a small quantity of salt, and
them slowly for about four or five hours, a little bit of butter; mix all these toge-
in stock and white wine, with slices of ther lightly, add a little water, mix them
bacon and veal; skim and strain the again, then add more water, and so pro-
sauce, add a little cullis, reduce, and ceed until it binds into paste; but iake
serve it under the partridges.
care that you do not make it too stiff,
PARTRIDGES (Fillets of) à la Chingara. nor squeeze it much together, till you
-Take the fillets of three partridges, I find there is sufficient water; then work
-


PAS
( 383 )
PAS
it well together, and roll it out on the stir it in well, pour it into a buttered
slab, but do not roll it too thin ; work a mould, throw a cloth over, and let it
pound of butter on the slab, spread it stand five or six hours in a warm place to
out to the size of the paste, with a kuife rise ; at the end of that time, put it into
cut it off altogether, and lay it on the a lot oven to bake it.
paste; then double the ends of the paste Paste à la Magdel-ine.*—Put into a
together, to inclose the butter; then give stewpan a pound of four, a pound of
it one tiirn, thus: roll it out till you powder-sugar, half a pound of warmed
just perceive the butter through the butter, a little orange-flower, and six
paste; turn the end which is next to you eggs, or more if necessary. Mix these
half way over, and the other end over tbat, together well, and then pour the prepa-
roll it once or twice with the rolling-pin; ration into one large or several small
ihen let it stand, this is called one turn; moulds well buttered; make them smooth
then, in three minutes time, turn it at the top, and bake in a gentle oven.
again, and so proceed until you have Paste for Raised Pies. - Take four
given it six turns; then roll it out, and pounds of flour, one pound of butter, and
cut it for petits pálés, or any shape you a little salt, mix these together, adding
please ; but, observe not to put over water, a little at a time, taking care not
them too much egg, as that will prevent to put too much, as this paste must be
their rising; as soon as they are baked, made as stiff as possible; when tho.
take them off the sheet, lay them on roughly mixed, give it two or three turns,
paper, and when cold, scrape the bot- roll it and cut it out to the shape you
toms, nearly cut out the insides ready want for your pie. Sometimes the butter
for whatever you mean to put into them. is melted in warm water, and so mixed
For baking, see directions for the oven. with the flour; then it will not require
PASTE (Croquante).*-Blanch a pound so much water, and the paste will stand
of almonds, dry them well in the stove, better; but as you work your paste,
and pound them to a dry paste, adding when you find it get too cold, warm it a
occasionally, white of egg and orange- litile; the first method of doing it is the
flower, put the paste into a stewpan, and best, if intended to be eaten.
set it on a slow fire, putting in the sugar Paste (Shor:) for Tarls.-Take one
a little at a time, and stirring constantly. pound of Hour, lay it on the slab, and in
When the paste is sufficiently consistent, the centre put half a pound of butter, two
put it in a heap on the table to cool, and eggs, a very little salt, and a little water,
then form it into cakes of any shape you mix them lightly together, and continue
please.
adding more water, till you find it bind;
PASTE Croquante à l’Italienne. *—Take mix it on the slab a little, and give it two
a pound of sweet almonds, two ounces turns, it is then ready for use.
of orange-flowers, the rind of a lemon, a PASTE À la Turque.* -Pound eight
pound and a halfof powder-sugar; blanch ounces of blanched almonds to a fine
and pound the almonds, mixing with paste, when add a pound of fine flour,
them the orange flowers and lemon half a pound of butter, three quarters of
peel, adding, occasionally, white
of ege; a pound of powder-sugar, a tra-spoonſul
in the meantime, clarify the sugar, boil of saffron in powder; beat these
ingre-
it to prtit boulé, and then take the pan dients together thoroughly, and put in as
from the fire, throw in the paste, mix many eggs as will make your paste soft;
it in; then replace the pan, stirring till then butter a baking-tin, upon which
the preparation no longer adheres to the spread the paste of an equal thickness;
par, when put it into a dish, sprinkled mark on its surface whatever formed
weli with sugar. As soon as it is cold, cakes you like; bake in a gentle oven,
form it into cakes or lourles, and bake and when done, divide it according to
it in a moderate oven.
the marks. Pistachios may be used in-
PASTE (German). --Take three pounds stead of almonds.
of flour, a pound of butter, half a pound PASTILLES.*-To make these arti-
of sugar, hali a pound of almonds, cut in cles, it is necessary to have a small cop-
long slices, and half a pound of dried per stewpan that will hold about a pint,
currants; inake a leaven with a fourth rather deep than wide, with a pointed
part of the flour, in the same manner as lip on the right side, and a tolerably long
for a brioche, and put the remainder into handle, also two pieces of wood, cne
a pan with the butter, warmed, the sugar about eighteen inches long, and four in
and almonds; mix them all together, add diameter, called the bois à tabeller, the
an ounce of salt, a glass of cream, and as other about half the length, one inch in
many eggs as will make your paste rather diameter, and the lower end, pointed so
Whick, but soft; then put the leaven, that it will exactly fit the lip of the pan ;


PEA
( 384 )
PEA
this is called the bois à égoutter ; six or twenty tolerably ripe peaches, cut them
eight tin plates about the size of a sheet in halves, and scald them in a light sy-
of letter-paper.
rup; then drain and cut each hall into
For the best pastilles, take a pound of three pieces (lengthwise) of equal thick.
double-refined sugar reduced to an im-ness ; put these into a pan with a quarter
palpable powder ; siſt it through a tammy of a pound of powder-sugar, and half the
on a sheet of white paper, put four or quantity of warm butter; frythem lightly,
five spoonsful of this sugar into your pan, and having prepared your Charlotte in
pour on it a little orange-flower water, the usual way, pour in the peaches and
and beat it well with the larger stick, finish it (see Charlotte). When in the
until the preparation is sufficiently thin dish for table, cover it completely with
to run from the stick without being clear; the syrup reduced to la nappe, and serve
if it be so, more sugar must be added immediately
Put the pan over a chafing dish filled PEACHES in a Compote. - Cut your
with live coals; and let it stand (stirring. peaches in half, take out the stones,
constantly) till it boils; then take it off neel them, then set them on the fire in a
the chafing dish, add two more spoons- sugarpani, with a sufficient quantity of
ful of sugar, work it up, well, scrape thick clarified sugar to cover them, and
away whatever sugar adberes to the let them simmer in this gently till done;
stick, set it aside, and take the sinaller then take them out in a basin, put in the
stick in your right hand, hold the pan in kernels to the sugar, and let it boil until
your left (slanting) over one of the tin-tolerably thick; put in the jnice of two
plates; the sugar will, by these means, or three lemons, and pour the syrup
flow to the lip, then strike the point of over the peaches; serve them in a deep
the stick into the lip of the pan, which hot dish.
action will separate the liquid, so that Peach Cream.—The peaches must be
each time the stick strikes the lip a sin. | prepared the same as for making jells,
gle drop of the preparation will fall on but instead of running it through a sieve,
the tin; a little practice will be neces rub the whole through a tammy, and
sary before this operation can be perform make use of less isinglass; put it all at
ed neatly. As soon as all your sugar, once in the mould, which must be set in
&c. is used, replenish the pan and pro- | ice.
ceed as above directed, until you have as Peach Fritters.* _Take a dozen small
many pastilles as you may require. ripe peaches, pare and cut them in
When cold and hard, remove them from halves, soak them in half a glass of
the tins with your hand, and keep them brandy, and two spoonsful of sugar, on
in boxes in a dry place. You may, if which has been rubbed the rind of a
you please, colour the pastilles, taking - lemon; in two hours time take them
care to perfume them with a correspond- out and dip them, one by one, into some
ing odouir.
good batter, and fry of a nice colour.
Pastilles, Common.*_These are made Boil a quarter of a pound of sugar to
in the same manner as the best sort, the caramel, with which glaze the fritters,
difference consists in the materials, strewing over each, as it is done, come
(which are a quarter of a pound of powder gros sucre.
to three quarters of a pound of sugar) Nectarine and apricotfritters are made
and the perfumes are omitted.
in the same manner.
PASTILLAGES.* – Put two ounces PEACH Jelly. - Cut ten or twelve
of well-washed gum dragon into an peaches in balver, take out the stones
earthen pan, with as much clear hot and peel them; set a pint of smooth cla.
water as will cover it, lay a sheet of rified sugar, diluted with water, on the
paper to keep out the dust, and let it fire; when it has boiled and been skim-
stand twenty-four bours; then squeeze med, put in the peaches, the kernels
it through a coarse cloth into a marble should be broken and put in with them;
mortar, and add to it as much starch let them boil very gently for ten minutes,
and sugar (both in powder) as the gum then take out four or five of the halves,
water will contain ; pound these ingre- and lay them on a plate to be in readi.
dients well, and strain them through a ness for garnishing the jelly; let the
tammy into a pan which keep covered remainder of the peaches boil for ten
with a damp cloth. This pastillage is minutes longer; while they are boiling
used to form the ornamental parts of take three lemons, cut of the rind,
pastry and confectionary, such as tem. squeeze the juice through a silk sieve in
pies, baskets, &c., and may be tinged of a basin, pass the liquor of the peaches
the requirite shades, by mixing with it into it, and then the isinglass, running
any of the colouring materials.
PEACHES, Charlotle of.*
it through the sieve two or three times,
- Take l in order to mix it well; fill the mould


РЕА
( 385 )
PEA
half full of jelly, and when set, put in on, which prick in several places, dorez
the peaches and a little more jelly, and the band, bake, and glaze it; when
when that is set, fill up the mould. The donę, take out the paper and paste, and
reason why the lemons are peeled before put in their place a compote of peaches ;
they are squeezed for this jelly is, that reduce the syrup, and the moment be-
the oil in the rind would rather spoil fore it is sent to table, glaze the fruit with
the flavour of the jelly, than be any ad. it.
dition.
Peaches, Vol-au-vent of.*-Take three
Peach Marmalade.* -Choose the finest quarters of a pound of puff-paste (of six
peaches, but they must not be too ripe; turns), roll it out into a round piece of
peel them, take out the stones, and put seven inches in diameter, put this on a
them into a China basin; clarify a suffi- very thin layer of fine paste; dorez the
cient quantity of sugar to allow the fruit top, and with the point of a knife mark
to float in the syrup; boil this sugar to it within a proper distance from the edge,
lissé; let it cool a little, then pour it about a quarter of an inch deep. Put it
over your fruit, and leave it ; the next day in a brisk oven, and when sufficiently
drain away the syrup, and boil it twelve baked, take out the middle, dry it a mi-
or fifteen times; then pour it again over nute or two, sprinkle it all over with
the fruit; repeat this process every powder-sugar, and glaze it. Take twelve
twenty-four hours for six days; each ripe peaches, as near of a size as possi-
time adding a little sugar, and boiling ble, cut them in halves, and boil them
it longer, until at the last it reaches the in a syrup made with six ounces of sugar;
degree, grand perlé, then add the fruit, when done, drain, pare, and place those
And boil them iogether a few minutes; as which are least coloured, en couronne, at
soon as they have boiled up three or four the bottom of the vol-au-vent, arrange the
times, take the whole off the fire and put remainder over, with the kernels intro-
it into glass or China jars. During the duced here and there ; reduce the syrup,
six days that the fruit lays in the syrup, and just before the dish is sent to tabie,
take care to place a piece of paper the pour it over the fruit.
size of the pan on the surface of the syrup, PEARS Baked.--Take half a dozen
to prevent the fruit from rising above the fine pears, peel, cut them in halves, and
syrup, and keep it all equally moist. take out the cores ; put them into a pan
Plums are done exactly in the same with a little red wine, a few cloves, hall
way.
a pound of sugar, and some water. Set
PEACHES with Pistachios, Gimblettes them in a moderate oven till tender,
of.*-Take some putl-paste, give it four then put them on a slow fire to stew
turns, and roll it out into two thin layers, gently; add grated lemon-peel, and more
each thirteen inches square, one of which sugar if necessary. They will be suffi-
place on a baking-tin (previously moist ciently red.
ened), spread over this a pot of peach PEARs in Brandy.*-Take some beurré
marmalade, cover it with the other layer, pears, not too ripe, put them into a sauce-
and then cut it with a circular pasie- pan with a sufficient quantity of water
cutter of two inches diameter, take out to cover them, set them on the fire, and
the middle with a cutter of one inch let them simmer, but not boil, until the
diameter. Beat up ball the white of an pears will yield to the pressure of your
egg and a quarter of a pound of siſted finger ; then charge them into cold
sugar, and wash the Gimblettes over with water; pare them with the greatest care,
it; in the remaining glaze add the other so that not a single spot may remain;
half white of egy, and throw into it a prick, and put them again on the fire in
quarter of a pound of pistachios; when fresh water and the juice of a leinon;
these are completely covered with the let them boil very fast. As soon as the
glaze, stick them on the Gimblettes, en pears are soft enough for the head of a
couronne ; when baked, replace them in pin to penetrate them easily, take them
the oven to dry a minute or two, and out caretully with a skimmer, ard lay
serve either hot or enld.
them in cold water. In the mean time,
PEACHES in a Timbale.-These are having boiled your sugar to lissé, pour
done the same as Peaches in a Compote, the boiling syrup on the pears, (pre.
only that a small quantity of isinglass viously drained from the water), and
should be mixed in to turn them into a leave them. The riext day drain off the
gentle jelly ; serve them in a timbale. syrup, boil it to la nuppe, then put in
Peach Tourte.* -Put a layer of tart the pears, give them a boil also; pro.
paste on a fat dish, moisten the edge, ceed in the same manner on the third
round which put a band of paste about an day, after whiclı, drain the fruit, and put
inch and a half wide; put a piece of but it into bottles. Boil up the syrup a few
tered paper and a cover of common paste more times, let it cool, and then pour on
2 L


PEA
( 386 )
PEA
it some brandy, (three-fourths of the sugar, cinnamon, and a little water i
quantity of the syrup); run the mixture when sufficiently tender, place them in
Through a bag, put it to the pears, and the compotier.
cork the bottles well.
PEAR Ice.* -Take any kind of pear
Pears Candied-are done like apri- you may prefer, let them be quite ripe,
cota.
and having pared and cut them into
PEARS (Compote of). * - Take some pieces, put them into a saucepan with a
good sized pears, cut them in halves, little water, set it on the fire; when the
and put them into biling water; when fruit is quite soft, rub it through a sieve;
soft, change them into cold water, in to each pound of the pulp put three
which squeeze a little leinon-juice. Boil quarters of a pound of sugar, boiled to
some clarified sugar, drain the fruit well petit lissé, and the juice of two lemons;
from the wa:er, and then put them into mix them well, and freeze in the usual
the syrup; boil together until the pears manner. (See Ice.)
are sufficiently done ; skim, and place Pears, lo Keep.* --Choose the sound-
them in the compotier. A little Bur: est pears, peel, and cut them into quar.
gundy wine and prepared cochineal will ters, take out the pips, put the pieces
give the compote a red colour.
into botiles, which place in the lain-
Pears (Compote of i à la Bonne marie. If the pears are intended for the
Femme.* - Choose your fruit carefully, dessert, once boiling is sufficient; but
take off the tops, and triin the tails, wash it for cooking, they should boil up five
and drain thein well; then put them into or six tiines. Should the fruit thus bot-
a skillet with sugar, cinnamon, two or tled have fallen from the tree instead of
three cloves, a little red wine, and some having been gathered, they will require
water, Set ihem on a slow fire, taking a quarter of an hour's boiling.
care to skim them. When sufficiently PEAR Marmalade.*-Take six pounds
done, they will look wrinkled.
of small pears and four pounds of sugar;
! Bid. Red.* --Peel your fruit, and put put the pears into a saucepan with a little
it into a well glazed pipkin, with a glass water, set it on the fire ; when the fruit
of wine, a little cinnamon, sugar to the is soft, take them out, pare, quarter, and
taste, and a little water; put in also a core them; as you do this, throw each
pewter spoon; cover the pipkin close, piece into cold water, in another eauce-
and set it on hot ashes. When done, the pan, and when all are done, set them on
pears will be of a fine red colour.
the fire. As soon as they are sufficiently
Pears to compound.*_Take a dozen soft, rub them through a sieve, and hav.
large pears, coddie them ; when tender, ing in the meantime clarified and boiled
take them out and lay them in cold the sugar to petit lissé, pour the syrup to
water, pare and cut them in halves ; the pulp, set it on the fire, and stir them
take out the cores, put them in syrup together until the marmalade is of the
made thus :-Two pounds and a half of proper consistence; then take it off, put
sugar to three pints of water, a little it into pots, and when cold, tie them
lemon-peel pared very thin, boiled in down.
them, and a little cochineal bruised and PEARS Preserved * – Take care in
put into a muslin-bag : cover them, boil making this preserve that the fruit be
them quick till they are tender and of a not too ripe ; they are in a fit state as
good colour ; when cold, squeeze in the soon as the pips are black. Set the pears
juice of two or three lemons.
on the fire in a sufficient quantiiy of
Pear Crean.-Take a dozen of jargo- water to cover them; take them off
nels (or any other mellow pears), peel, when quite soft, and throw them into
core, and cut them in quarters, put them cold water ; pare them lightiy, cut off
in the tammy, and mash them well with the atalks, prick each with a pin suffi-
a wooden spoon; then put to them a little ciently long to reach the core. and put
clarified sugar cold, the juice of three them again into cold water, with a hand.
lemons, with isinglass as cool as it can be ful of alum ; set them on the fire to boil
without settling i then rub the whole until the pears are tender, then take
through the tammy, and immediately them out, and put them into cold water
set it in one large or several small moulds, for the third time. Clarify and boil
with ice round thein,
sume sugar to petit hissé, put some water
Pears, Dried. These are done in the to it, and when it boils, add the pears,
same manner as apples.
cover the pan, and give the whole a boil;
Pears Grillés. * -Put some fine baking skim and pour it into an earthen pan
pears on a fiercely heated stove, till the and leave it. The next day, drain the
peel is well browned, then throw them syrup from the pears, add a little more
into cold water; clean them thoroughls: clarified sugar to it, and boil it again to
put them into a skillet with clarified | petit tissé ; pour it over the fruit, and


РЕА
( 387 )
PEA
leave it as before ; the next and two suc them through a sieve into a cullis; if
ressive days, proceed in the same way, you wish it to be very green, add a little
each time increasing the degree of boil- spinach essence.
ing, until it reaches grand perle; then Maigre Peas Cullis is made in the
add the pears, give the preserve a boil same manner, only fish broth is used in-
(covered), skim and pour it into a pan, stead of the stock.
and place it in a stove for two days, then Peas au Gras.* -Take some fresh
drain the fruit, and put it by for use. gathered peas, and having shelled,
Pears Stewed.-Wash and prick some wash, and drain them well. Cut some
large stewing pears, and set them on the streaky bacon into dice, which put into
fire in a large stewing-pan of water to a stewpan with a bunch of sweet herbs,
scald; when scalded, take them out, and set these on a gentle fire, and in half an
put them on the fire in a pan with a suf-hour add the peas, shaking the pan
ficient quantity of thin clarified sugar to well; when the latter are about three
cover them, a stick of cinnamon, a little parts done, moisten with veal kravy or
mace, and two or three cloves; let them consommé, and finish them. Serve with
stew gently till they begin to soften and fried bread.
look rather red, then put in a bottle of Peas (Green to Keep).-Shell and put
port wine, and let them continue stewing them into a kettle of water when it boils;
until perfectly done, and look very rich give them two or three warms.
and red; then put them in a basin or Peas à la Paysanne. - Prepare your
jar, with the liquor over them; they will peas as directed, à la Sefton; wash very
be all the better for keeping four or five clean some cabbage and cos-lettucer, a
days.
handful of parsley, and a few scallions;
Pean Tart.—Pare your fruit carefully, break them in pieces, and having drained,
cut them into quarters, and take out the put them to the peas, and stew them
cores ; iſ large and green, boil them in a over a slow fire, stirring frequently to
little water till soft; simmer them in prevent their burning; when sufficiently
some rich syrup, line a dish with puff done, season with pepper and salt, and
paste, lay in the pears with the syrup, serve.
cover and bake it.
Peas Purée, Potage of.–Put about
PEAS, Boiled. ---Set a large pan of three pints of green peas into cold water,
spring water on the fire ; when it boils, put add to them a quarter of a pound of buto
in the peas with a handful of salt, and a ter, which mix well with the peas by
stalk of mint; when done, drain them in a working them about with your hands,
cullender, and toss them in a stew-pan then, having drained them in a cullen.
with a good bit of butter, a little salt der, put the peas into a stewpan with a
and pepper; if for the second course, be little parsley and a few scallions; set
careful that they are the very youngest, them on a moderate fire, stirring occa-
and oinit the pepper.
sionally; in half an hour's time take
Peas à la Bourgeoise. * _Make a light them out. put thein into a mortar, and
white roux, into which put your peas ; pound them well; then rub them through
in a little while moisten them with a little a sieve, adding a little cold broth to ena.
boiling water, then add salt, pepper, four ble them to pass through more easily
onions, a bunch of parsley and scallione, make your purée very clear, heat it, and
a lettuce chopped small, and reduce pour it on the bread about ten minutes
them; when the peas are sufficiently before you serve it.
done, put in the yolks of three eggs ; after Peas Pudding.–Take a pint of good
which, take care that it does not boil. split peas, and having washed, soak
Serve them quite hot.
them well in warm water; then tie them
Peas à la Bourgeoise.-Cut two or in a cloth, put the pudding into a salice-
three cabbages, lettuces, or heads of en- pan of hot water, and boil it until quite
dive into squares, then fry three green soft. When done, beat it up with a little
onions in clarified butter, of a fine brown; butter and salt ; serve it with boiled
the lettuces being well washed and pork or beef.
drained from the water, put them into Peas in a Purée.-Proceed as directed
the pan with the onions, and let them for peas-soup, but let the purée be much
Blew very gently till done, and then drain thicker, and add a little more sugar and
them on a sieve. Toss them together salt; this will serve to garnish a stewed
with tbe peas, and stew them the same leg of lamb, lamb or inutton cutlets,
as in the direction for peas slewed à la duck stewed, &c.
Française.
Peas (dry) Purée of.'-Having washed
Peas, Cullis of :-Boil some green your peas thoroughly, put them into a
pease in a little good stock with a bunch saucepan with water, three carrots, three
of parsley, scallions, and savory, rub onions, two cloves, two heads of celery,
L 2


РЕ А
( 388 )
PER
a quarter of a pound of butter, and salt | spoonful of four; boil these also till the
to the taste; baving boiled them till the peas can be rubbed through a culleader;
peas are sufficiently done, take out the iben mix them with the old peas, strain
other vegetables, and rub the peas the liquor over, and serve.
through a sieve. The purée should be Peas (Green) 10 Stew. - Put into a
rather thick than otherwise, as it may stewpan a quart of peas, a lettuce and
be made thinner by the potage which an onion, both sliced, a bit of butter,
you add to it.
some pepper, salt, and no more water
Peas (Ragodt of) with Bacon.* than hangs round the lettuce from wash-
Take hali a pound of bacon, cut it into ing. Stew them very gently for two
pieces, which put into a stewpan with a hours. When to be served, beat up an
little butter; put a pint of young peas egs, and stir it into them; or a bit of
into a basin, stir some butter into them, flour and butter.
and pour on a liule water; leave the Peas Stewed à la Francaise. - Boil
peas in this for about seven or eight some very young peas in plenty of
minutes, then drain and set them on the spring water with a little salt in it;
fire; in a few minutes, add a little broth, when done, drain off the water, and put
then bacon, parsley, scallions, salt, and them to stew with a bit of butter, a green
pepper ; stew the whole over' a gentle orion, and a small bunch of parsley, a
fire; skim it well, and if too salt, add a little sugar and salt ; let these stew to
little sugar.
gether for a few minutes, then add two
Peas à la Sefton.-Take three pints or three spoonsful of consommé ; when
of young fresh-gathered peas, and put they appear dry, add some cream sauce,
them into a pan with two ounces of buto but take great care not to put too much,
ter and plenty of cold water, work thein iſ intended for the second course, as
well with the butter till they adhere to- there is not so much required as for an
gether, and having drained them tho- entrée in the first course, before serving,
roughly in a cullender, stew them gently mix in a liaison of the yolk of one egg
with a bunch of parsley and scallions ; ) with a little crearn.
as soon as they become green, sprinkle PEPPER Cakes.-Boil a quarter of
a little flour over, give them a stir, pour an ounce of whole white pepper in a gill
a suficient quantity of boiling water to of rack, for a quarter of an hour; then
cover them, and reduce it quickly over a strain, and mix the liquor with as much
Jarge fire; dissolve a sınall lump of fine sugar as will make a paste; drop
sugar, and merely a taste of salt in a this on a tin plate, and let them dry.
little water; add this to the peas, and PEPPER Pöt.* -Take as much spinach
while they are still boiling, pụt in about as will fill a good sized dish, put it in a
two ounces of butter worked up with a sauce pan without any water, set it on
spoonful of flour.
the fire, and let it boil, then drain off
Peas Soup. * -Take the liquor in all the liquor, chop the spinach very fine,
which a joint of salt-beef, pork, or leg and return it to the saucepan, with the
of mutton has been boiled; put it into water just drained from it, more water,
a large saucepan, with beef-bones, a onions, three or four potatoes, a lettuce
knuckle of ham, a carrot or two, a leek, or head of endive cut small, the bones
a little celery-seed tied in a bag, a pint of any cold roast meat, if you bave them,
of split peas; let the whole simmer by and half a pound of bacon; put the whole
the side of the fire four or five hours. on the fire, and when it has boiled for
When sufficiently done, rub the peas about an hour, put in a few suet
through a cullender, sirain the liquor dumplings ; leave it twenty or thirty
over them, season it to your taste, and minutes longer; season it well with
serve with mint dried, and rubbed fine, cayenne, and serve.
toasted or fried bread cut into dice, and Pepper Sauce.-Take an onion or two,
cayenne pepper
a couple of carrots, a parsnip, half a
Peas (Green) Soup.-Take a pint of parsley root (all cut in slices), iwo cloves
old peas, put them into a saucepan with of garlic, a bay-leaf, two cloves, and a
an equal quantity of water, an ounce of little butter ; set them on the fire, and
butter, an onion or two, some lettuce. when they take colour, add some cullis,
leaves, pepper and salt; cover the half a glass of vinegar and broth, salt and
saucepan close, and let them siminer coarse pepper; reduce to a proper con.
till the peas are quite soft; then rub sistence, skim and strain it.
them through a cullender, and to the PERCH.-Perch are not esteemed so
liquor add more water, the remainder of much as carp and tench ; but they are a
the lettuces, a pint of young peas, a most delicate fish; their freshness may
little chopped spinach, mint, salt, pep be ascertained by the liveliness of their
per, some more butter, and a table eyes, and the stiffness of their fins. Perch


PER
( 389 )
PER
do not preserve so good a flavour when up their heads, and stew thein in a light
stewed, as when dressed in any other salt and water, with parsley roots and
way.
leaves, bay-leaf, and lemon-peel. When
PERCR au Beurre. * - Haviny tho- done, take off the scales and skins; dip
roughly cleaned and taken out the gills, the fish in a Ste. Mônéhould sauce, and
put your perch into a stewpan, with bread them; beat np the yolks of ihree
a sliced onion, a carrot, a bay-leaf, pars eggs in a little melted butter, salt and
ley, salt, and a little water. When done, pepper; dip the perch in thir, and bread
drain them; take off the scales and skins them a second time; broil them slowly,
carefully; place the fins at equal dis- and serve with a tomata sauce.
tances in the bodies, and serve them PkRch au Restaurant.* - Scale and
covered with a butter sauce.
clean your fish, and if large, soak them
Pench Boiled. Put them into cold in hot brine, but if they are small, that is
water, and let them boil carefully; serve not necessary. Put a piece of butter into
with melted butter and soy.
a stewpan, set it on the fire, and keep
Perch Boiled:-Set the perchon in cold stirring till it melts, then add some yeal
spring water, with plenty of salt; as soon gravy or consommé, salt, pepper, vine,
as they boil, skim them well, and place gar, and your fish ; 'stew gently till suffi.
them aside to simmer till done ; and ciently done. Serve with the sauce
serve thein either with anchovy sauce, poured over.
or with melted butter and soy.
Perch d la V'asse Fiche.*_Take three
Perch in Court Bouillon.* - Having or four perch, gut and clean them well;
cleaned your perch and rejected the gills, take out the gills and roes (if they have
wash them well in vinegar, and then put any), and put some carp roes in their
them into a saucepan, with some butter, place, tying up the heads; put them into
sweet herbs, small white onions, and water slightly salted, with sliced carrots,
white wine; stew them till done; drain, parsley roots and leaves ; give them one
and serve thein dry, on a napkin folded, boil only; then take out the fish, and
in a dish.
mix with the sauce some well reduced
PERCH (Fillets of) Fried in a Mari- velouté; put the perch in again, give
ande.-Scale and cut off the fillets of six them another boil, and dish them, with
perch without any bone, and let them the sauce poured over.
soak for ten hours in a marinade, half Percu au Water Suchet.*-Cut some
vinegar, half water, carrots, onions, a parsley roots into small pieces, which
bay-leal, so:ne peppercorns, salt, and a put in a sufficient quantity of water to
clove of garlic; a few minutes before you boil what perch you may have; add a
wish to serve them, take them out of the bunch of parsley and some salt; when the
marinade, shake them in flour, and fry roots are quite done, put in the perch
them quick in clear lard ; when free (well scaled and cleaned) for ten minutes.
from the fat, place them on a dish, within the mean time scald some parsley
gond strong butter sauce under them, I leaves in salt and water; then drain the
into which put a table spoonful of tar- perch, place them in a tureen, with the
ragoo vinegar; when very hot, pour it parsley roots and leaves ; strain the
between the fish.
liquor over it, and serve. Slices of bread
PERCH à la Gordiane.* -Scale, empty, and butter should be sent to table to eat
and clean as many perch as you may with it.
require, and soak them for five minutes Perch with Wine.*-Having scaled
in inelted butter, with sweet herbs shred, and taken out the gills, put the perch
salt, pepper, and pounded coriander; into a stewpan, with equal quantities of
put the fish (with this marinade) into a stock and white wine, a bay-leaf, a clove
jar, cover it very close, and set it in hot of garlic, a bunch of parrley and scallions,
ashes; when you think the perch are two cloves, and some salt. When done,
about half done, add some good veal take out the fish, strain off the liquor,
gravy, cover it as closely as before, and the dregs of which mix with some butter
let it remain till the fish are done. and a little four; beat these up, set them
Pench à la Hollandaise.- Thoroughly on the fire, stirring till quite done, add.
clean and wash the perch, then set them ing pepper, grated nutmeg, and a ball of
on the fire in half milk, half water, some anchovy butter. Drain the perch well,
salt, and a bit of buiter ; simmer them and dish them with the above sauce.
gently over a slow fire, and when done, PERLINGO.*-Take a pound and a
drain of the liquor, lay them on a dish, balf of sifted flour, and having placed iton
with a sauce à la Hollandaise over them your slab, make a bole in the middle of
Perch à la Polonaise.*-Clean three it, into which put three quarters of a
perch well, take out the gills and roes, pound of brown sugar, balí a pound of
in the place of which put carp roes; lie 1 iresh, butter, the rind of two lemons,
2 L3


PET
( 391 )
PHE
glass, are generally put into a cask of a water, very gently, then split the feet,
hundred and ten gallons, at once; were and cut the meat very small, and simmer
its mode of action purely mechanical, it with a little of the water till the feet
there could be no objection to a larger are perfectly tender; thicken with a bit
quantity; but it has also a chemical of butter, a little flour, a spoonful of
action on the liquor. It combines with, cream, and a little pepper and salt; give
and carries down the tanning principle, it a boil up, pour it over a few sippets of
and hence, during the process of fining, bread, put the feet on the mince.
the liquor is deprived of a large portioo PHEASANTS.-The spurs of a young
of its astringency. This substance is cock pheasant, should be short and
most readily diffused, in liquors, by round; when they are long and sharp,
boiling; bui, by this it is dissolved, and the bird is old. A cock pheasant is a fine
converted into glue, and its organization, favoured bird, but the ken is accounted
on which alone its powers of fining de- the best. When the bird is stale, if the
pend, is totally destroyed.
vent is rubbed by the finger, the skin
But, when perry can be made suffi- peels off. The same rules may be ob-
ciently bright without it, it is better not served for black-cocks.
to use the isinglass; as the liquor is ren Pheasant à l'Angoumoise.* -Toss up
dered extremely agreeable to the eye some truflles in a little butter, season
by it, but is thought to become more ibem to the laste ; then take them from
thin and acid by its action.
the fire, and when cold, add to them five
In the after-management of perry, the and twenty or thirty roasted anu peeled
method is the same as that of cyder, but chesnuts; stuff a pheasant, larded with
it does not bear siluations, where it is truffles, with these, and tben wrap it in
exposed to much change of temperature, thin slices of veal or multon, over which
so well, and its future merit cannot be lay two rashers of bacon ; tie it up, and
60 well judged of by its present state. put it in a pan on more bacon ; pour a
In the bottle it almost always retains its sufficient quantity of malaga, or any other
good qualities, and in that situation it Spanish wine, to cover it, and set it in the
is best to be put, if it remains sound and oven ; when done, untie it; take off all
perfect, at the conclusion of the tirst suc the fat, add some more truffles, and
ceeding summer.
thicken the sauce with roasted chesnuts,
The above directions are, principally, pounded quite dry:
according to Mr. Knight's rules.
PAEASANT, Buuilin of.*- Take all the
PERRY l'inegar, as made in Holland.* meat from a cold roasted pheasant (with.
-The pears which fall trom the trees, out any of the skin or sinews), and mince
are picked up, cut into slices, and put it very small; break the bones to pieces,
into casks; water is poured over them, and put them into a blew pan, with a
and they are left exposed to the sun, and small quantity of water; draw out the
yeast is added to tasten tbe fermenta essence of then over the file; soak some
tion. When the vinegar is made, strain, bread in this essence; boil six onions in
and let it rest some days; after which, broth, season them with salt, pepper,
a deposit is forined; draw off the vinegar cloves, nuimeg, a little basil, and pars.
carelully, and bottle it.
| ley; when done, mince, and mix ihem
PERSICA.* -Cut about one hundred with the pheasant and bread: put the
peach leaves, put them into a wide. whole into a mortar, and pound it: dilute
mouthed bottle, pour on them a quart of with cream; add the yolks of six egge,
the best brandy, cork it close ; in three and three quarters of a pound of beer, cut
weeks strain it off, and put to it an equal into dice, salt and spices; put the prepa,
quantity of capillaire. It is good in cus. ration into skins, as usual. (See Black
tards, puddings, and as a liqueur. Puddings.)
PETITS PATES (Hot).* -Roll out about PHEASANT. Boudin à la Richelieu. -
a pound of pufi-paste to a proper thick. Take all the meat of a pheasant, pound,
ness, which cut into pieces, with a plain and rub it through a quenelle sieve; in
round paste-cutter, two inches in diame- the meantime, roast a dozen Jarge po-
ter; place hail the number of these tatues, pare them very clean, and, having
pieces on a baking-lin (slightly wetted), pounded them also, take as inuch of them
about half an inch apart; moisten each as you have pheasant, and pound toge.
of them a little, and having laid a small ther; add an equal portion of butier,
bit of godiveau on every one, cover them salt, pepper, nuimeg and other spices
with the remainder of the paste, press pound the whole, putting in five eggs,
the edges wgether, dorez, and bake one at a time ; wben all are in, take the
them in a brisk oven, of a clear brown. farce from the mortas, sprinkle the end
PETTITOES.-Boil the feet, the liver, of the table with four, lay the farce on
and the heart, oſa sucking pig, in a little | it, and roll it up in the form of thick


PHE
( 392 )
PHE
sausages ; poach these, and drain them; over the minced pheasant, season with
when cold, bread them, dip them in pepper, salt, and nutmeg; mix the whole
eggs beaten with a little melted butter together well, and when cold, lay it in
and salt; broil, and serve them with a heaps nearly as big as an egg; give them
fumé, made of the remnants.
what shape you please, roll them in
PHEASANT with Cabbages.* - Take a bread-crumbs, after which soak them a
trussed pheasant, lard the breast and legs minute in eggs, beaten with salt and pepe
with bacon, rolled in pepper, salt, and per; bread them a second time, and fry
pounded spice; cover it with bacon, line the croquettes in the usual way.
a stew pan with bacon also, and put in
Pheasant, to Dress.-A pheasant may
the pheasant, with a moderate sized serbe done in almost every manner tbat a
velas, four carrots, four onions, two fowl is dressed, besides being made into
cloves, two bay-leaves, some slices of petits pâtés, croquettes, in an aspic jelly,
veal, and a pound of streaked bacon; or Italian salad.
blanch the cabbages, tie them up, that PAEASANT, à la d'Estaing.* -Lard a
they may not lose their shape, and put good sized pheasant, give it a few turns
them to the pheasant, with stock and
in some melted butter, then tie slices of
pepper; let them simmer for two hours; | bacon round,
and roast it. In the mean-
then drain the cabbages, place the phea- time, take the roes of carp and other
sant in the centre of a dish, the other fish, with which make a matelote; add to
articles round, and serve with a fumet of it some balls of godiveau, truffles, morels,
game.
sweet herbs, small onions, veal sweet
PABASANT with Celery. - Prepare a breads, and any other articles you may
pheasant the saine as a towl is prepared choose, all dressed in veal gravy; when
for boiling; then stew it in any kind of the pheasant is done, take off the bacon,
good braize till it is well done ; have put it into a dish, and pour the above ra-
ready six fine heads of celery, cut into goût over it.
rounds about the size of a shilling, blanch PHEASANT,à l'Etouffade. * _Your phea-
them for a few minutes, drain them on a
sant being properly prepared and truss-
sieve, and then put them to stew till ed, rub some bacon with salt, pepper,
nearly dry, in good stock; have ready cloves, mace, nutmeg, and cinnamon
some good brown sauce, with a bit of lard the breast and legs with this, and tie
butter mixed in it; put the celery, to up the bird in slices of bacon, line a
this, add one squeeze of lemon-juice, stewpan with more slices, put the phea,
stir it gently, and pour the whole over sant on them, and pour over some poélée,
the pheasant, and serve it to table and equal quantities of white wine and
hot.
stock ; siminer it for two hours; then
PHEASANT (Fillets of ) à la Chevalier. * drain, untie, and serve it over an essence
-Take eight fillets, put aside the small of game.
ones, (which must be fried lightly, to lay PALASANT, Farce à l'Espagnole. -
in the centre of the dish), trim and lard Make a veal forcemeat, and put part of
the others; put slices of bacon and veal, it into the crop of the pheasant (it being
the remainder of the pheasants, two car- prepared for stewing), and make the rea
rots, four onions, two bay-leaves, two mainder into long rolls; blanch and stew
clores, into a saucepan; lay in the fillets them in the same manner as directed for
nicely; pour over them one glass of white pigeons, with the same sauce.
wine, two of consommé, a little salt, and
PHEASANTS, in Fillets.-Cut out the
cover the whole with a buttered paper; set billets of the breast, the same as from a
the pan on the fire, and as soon as it boils, fowl, lay them on a table, and with a
lessen the fire beneath, and cover the lid largé kniſe cut them into three thin
with hot coals; in about an hour take out slices, then lay them carefully in some
the tillets, drain, and glaze them. Strain clarified butter. When the whole is done,
and reduce the liquor, add three ladies- sprinkle a little salt over them; do them
full of espagnole ;'when the sauce is of for a minute over a quick fire (turning
the right consistence, strain it again into them on each side), but be careful that
a dish, and serve the fillets in ii, laid on they are not brown ; drain them from
fried bread.
the butter, and dish them in the form of
Pheasant, Croquettes of.* -Take the a star, and pour over them some butter
white ment from three pheasants (roast. | sauce, very hot, with half a lemon
ed), remove all the skin and nerves, and squeezed into it.
cut the meat into dice ; put a ladleful of
PHEASANT, en Galantine.*-Choose a
bechamel into a saucepan, reduce it to large pheasant for this purpose; having
hall, then add to it two ounces of fresh picked it, &r. split it down the back bone,
butter, which must dissolve in the sauce and spread it open on a cloth, cover it
without being put on the file; strain it l entirely with a game farce ; cut some


PHE
PHE
( 393 )
call's udder, tongue a Vécarlate, and the usual way (see galantine of par-
truffles, in lardons, roll these well in a tridges). The pheasant however, requires
mixture of salt, pepper, pounded spice, to be three hours on the fire.
and aromatic herbs; place these lardons PHEASANT (Gratin o). - Mince ex-
at equal distances, and alternately on tremely fine the breast of a pheasant that
the furce ; !hen some fillets of rabbit, has been roasted, and put it in some
cover the whole with the farce, and pro- good bechamelle sauce ; mix it well up,
ceed thus until the pheasant be filled ; and add a little lemon juice; then pour
then roll it up, form it as near as pos- it into a dish, shake over it a few bread.
sible in its original shape, lay slices of crumbs, sprinkle it with clarified butter,
bacon round, and wrap it in a new cloth; and then with more bread-crumbs, and,
sew it over, and tie the ends tight; put just before it is wanted, colour it with the
some onions, carrots, two cloves, two salamander.
bay-leaves, garlic, a quarter of a pound PAEASANT, à l' Italienne.-Well stew a
of ham, two knuckles of seal, and the couple of small pheasants with a farce in
bones of the pheasant, or any other game; their crops ; place them carefully on a
place the bird on this, cover it with slices dish, pour over the whole an lialienne
of bacon, pour in some stock, and a bottle sauce, and send them to table.
of white wine (there should be a suffi. PAEASANT, with Olives.*-Stuffa pbea.
cient quantity of liquid to cover the phea. sant witb a furce, composed of fat livers,
sant) ; put a bultered paper over the truffles, scallions (all minced), streaked
whole, cover the pan close, and set it on baon pounded, salt, pepper, and nut-
a brisk fire, with hot ashes on the lid, mex, mixed together, with one or two
and leave it for three hours; then re- yolks of eggs; wrap the bird in a slice
move it from the fire, let it remain ano. of bacon, and roast it. When done, kerve
ther hour in the braisingpan, after which it with olives, stewed in rich veal gravy,
take it out, press it lightly to flatten the poured round.
breast as much as possible. Strain the Pheasant, à la Perigueux.*-Having
liquor, and set it on the fire again; skim picked and singed a pheasant, take out
it well, and when it is on the point of the entrails, &c., through the crop; take
boiling, add a glass of white wine ; skin a pound and half of truffles, clean and
it again, and reduce it a fourth; beat pick them, cut them into pieces about
four eggs in some cold water, take the the size of a put, mince the trimmings
jelly from the fire, and put the eggs in, a very small; put hall a pound of grated
little at a time ; stir constantly
till the bacon, a quarter of a pound of butter, and
whole becomes as white as milk; add the same of olive oil, in a saucepan ; Bet
the juice of two lemons, and set it on the them on the fire, and when bot, put in
side of the stove to clarily; when reduced the cut truffles, give them a few turns,
to about half its original quantity, strain and then add a little salt, pepper, and
it through a napkin, and let it cool; in spices; in about five minutes, throw in
the meantime, unwrap the pheasant, the minced trimmings for a minute or
clear away all the fat, glaze, and having two; then take off the pan, and when
placed it on a napkin, garnish it with the cold, fill your pheasant with this, through
jelly.
the crop; lay a very thin piece of bacon
PHEASANT (Galantine of) d la Parisi- on the aperture, draw the skin over,
enne. -Soak and blanch a fine fat liver, truss the bird, and tie it, 60 that the trufa
cut it in halves, each of which divide in to files cannot escape, and put it between
four slices ; pound two of these, a par- slices of bacon into a saucepan, pour
tridge boned, and an equal quantity of some poélée on it without the lemon-
fat bacon ; season the whole bighly, add juice, cover with a piece of buttered
the yolks of two eggs, and sweet her bs paper, and let it simmer for an hour;
(the latter dressed in a little butter); ihen drain and untie it carefully, and
when these ingredients are thoroughly place it on a dish. Mince two truffles,
pounded, rub the farce through a quenelle give them a few turns in some but
sieve. Take a plump pheasant that has ter ; add three ladlesful of espagnole,
bung some days, lay it open on a napkin, the same of fumet of game, reduce the
and season it high, spread half the farce sauce to hall, strain, and pour it on the
over it ; on this put three of the slices of bird.
liver, and between each, some truffles, PHEABANT (Hot raised Pie of).* -Take
cut in halves; strew over a proper quan. a couple of pheasants that have hung for
tity of spiced salt; then ball the remain some days, and when picked and singed,
ing farce, the liver, truffles, and spice, cut them up, and give them a few turns
as before ; cover the whole with the rest in herbs; in the meantime make a raised
of the farce, and sew up the bird in its crust, about seven inches in diameter and
original form, and cook the galantine in four in height, but smaller in the middle


PHE
(364)
PHE
than at top or bottom ; on the bottom and , ed in the above mentioned receipt.
sides of this spread some good godiveau, Three hours and a half are sufficient to
or fine farce, with a couple of truffles bake this pie; when taken out of the
minced small, lay the legs and backs of oven, pour in the consommé, previously
the pheasants on this, then four or five strained through a cloth, and close the
truffles, each cut in hall, then place the hole with a piece of paste.
fillets and breasts, more truffles, and so PAEASANT to Roast.-Take out the en-
on till the birds are in; pour over them trails, and singe the pheasant over the
the herbs in which they were cooked; stove, then roll a bit of butter in pepper
cover the whole with two bay-leaves, and salt, and put it into the inside of the
and some slices of bacon; lay a paste bird; truss it neatly with the lend turn-
on the top, ornament the exterior of ed on one side, keeping the breast as fall
the pie according to your fancy, dorez, as possible; over which should be laid
and put it into a brisk oven; as so in as slices of fat bacon tied on with pack-
the top of the pie is nicely coloured, cut thread; before it is put on the spit,
it off carefully, and place in its stead break the back bone, that it may lay the
four pieces of paper, at least nine inches better on the dish. A good sized phea-
in diameter; let the pie remain in the sant will take half an hour; when nearly
oven for an hour and a half; drain off done, take away the bacon, brown the
the fat, and pour in an espagnole with pheasant well; sprinkle it with flour and
some minced truffles, glaze the crust, salt, and froth it with butter; serve it
and send it to table as soon as possible, with water cresses, a good gravy under
after it is taken out of the oven.
it, and bread sauce in a boat.
Pheasant, Standing Pie of.* --Bone PHEASANT, Salmis of.* -Take two cold
three fine pheasants which have hung for roasted pheasants, cut them up, trim the
some days, lard them with small lardons ; pieces properly, take off all the skin, and
then lay them open on the table, season put the limbs into a stewpan. Put the
with spiced salt, put in each two spoons- remains of the pheasants into another
ful of farce, and a few truffles; then sew saucepan, with a glass of white wine,
up each in the form of a ball. Take a four shalots, a little Seville orange-peel,
stewpan, the size you intend to have your half a clove of garlic, half a bay-lear, four
pie, line it completely with slices of ham spoonsful of espagnole truvaillée, a bit of
and bacon, on which lay the pheasants, glaze, and a spoonful of consommè; re.
and a noix of veal, tied up that the form duce there, and then strain the sance
may be preserved'; add to these, a suffi. over the pheasant, make it hot in the
cient quantity of spiced salt, the bones of bain marie, but do not let it boil; lay
the pheasants, some cuttings of veal, and them in a dish, the smallest pieces first,
truffles, four onions, stuck with three and the more considerable ones round,
cloves, two carrots, a large bunch of pars- intermixed with fried bread; squeeze the
ley and scallions, bay-leaf, basil, thyme, juice of a Seville orange into the sauce,
a glass of Spanish wine, two ladlesful of which pour over the bird.
good consommé, and four of other broth PHEASANT with Saur-Kraut. -Take a
skimminge; take care that your meat is large pheasant, and having picked and
covered with the liquor; put a buttered singed, truss it like a chicken; season
paper over the whole, and set it on the the inside with parsley, scallions, salt,
tire; when it has boiled a few minutes, pepper, and spices, and lard it; take a
take it off, and put the saucepan on the suflicieut quantity of saur-kraut to fill a
stove with fire on the lid, and leave it for good sized dish, put it into a saucepan,
an hour, boiling constantly. When quite with a piece of bacon, and a servelas, and
cold, take out each article, add the ham some pot skimmings, set it on a moder-
and bacon to a farce, made as directed ate fire for a quarter of an hour, then
for. Partridge Standing.pie Chaud-froid. take out the bacon and servelas, put in
Raise your crust as usual, and put into the pheasant, and leave it an hour and a
it a quarter of the farce, make it smooth, hall; when done, take it out, put it on a
and having untied the veal, lay that in dish, drain the saur-kraut, and lay it
the pie, strew a little spiced sali over, a round the bird; remove the skin, and
third of the remaining farce, and four cut the servelas into slices, which, with
truffles, each cut in two; then take the the bacon also sliced, place round the
thread from the pheasanis, trim them a whole.
little that they may lay in the pie without PHEASANT, Soufflé of.*_This dish is
injuring the sbape; put a pinch of spiced prepared in the same manner as the
salt, and some truffles, cover them with soutile of partridge.
the rest of the farce, in which put more PHEASANT with Truffles. Take a fine
truffles, cut in halves, then add the buto large pheasant, and prepare it the same
ter, bay-leaves, &c., and finish as direct. I as a fowl for boiling, with slices of fat


PHE
PHE
( 395 )
bacon on the breasts; and put into the fry three fillets lightly, and broil those
inside four or five whole truffles, and some which are breaded; both sides being
chopped, with parsley and thyme; then nicely done, dish thein en couronne, with
put it to roast till it is well done, and of tongue à l'écarlate, cut in hearts; put
a fine brown colour, then dish it up, and the mince, some chopped truffles, and a
garnish it with a good brown sauce, with piece of butter into ihe sauce, make it
truffles and musbrooms.
quite hot, (without boiling), and pour it
PAEASANT to Truss.-Let it be well into the centre of the couronne ; fry the
picked and singed, then cut a slit in the small fillets lightly, and place them
back of the neck, and carefully take the over the mince, also en couronne, and
crop out without breaking it, then cut serve.
off the vent, and draw out the inside, PHEASANT (Fillets of ) à la Ste. Méné-
after this, well wipe the inside, and then hould." -Having seasoned your fillets
put in a little pepper and salt, mixed with salt and pepper, dip them in melted
with a bit of butter. Having cleansed it, butter, and then in bread-crumbs; take
proceed to truss the bird, by first cutting care that they are well covered with the
off the pinion at the first joint, so that latter, broil them slowly, and serve with
the feathers need not be picked off that an Italienne, or tomata sauce.
part; break the back-bone, and truss it PHEASANT ( Fillets of ) with Truffles.*-
in the same inanner as a fowl, by press. Having larded and dressed the fillets d
ing the legs close to the apron, then turn la chevalier (see that article), take the
the bird on the breast, and run a skewer nerve froin the small fillets, make half a
through the end of the pinion, the leg, dozen incisions in each, into which put a
the büdy, and the leg and piniin on the piece of truffle, having cut some in thin
other side, with the bead' fixed on the round slices, and divided them again into
end of the skewer, and over the breast halves; all the small fillets being thus
lay a slice of lat bacon, and tie it on with garnished, form them into semi-circles,
packthread. Ii for boiling or stewing, and lay them, with a little salt and pep-
truss them the same as a fowl for boil- per, between two slices of bacon, set
ins.
thern on a stove and fry them lightly;
Pheasants a la Turque.- Prepare two drain your large fillets, glaze, and place
fine young pheasants, the same as chick them on a dish over a sauté of truffles ;
ens are prepared for stewing, with slices lay the small fillets in the centre, and
of lat bacon laid over the breasts, then serve.
let them stew very gently in good braise, PHEASANT (Fillets of ) Sautés. *-- Take
till they are done; in the meantime have eight fillets, trim and put them into a
rome rice well stewed in good stoch, frying pan with a little salt and pepper,
with a small quantity of the lat, a little put the small fillets in also ; pour over
pali, and a bit of lean hain; when well them three quarters of a pour.d of inelted
riewed, so that no liquid remains, lay it butier; set the pan on a brisk fire, and
neatly in the dish, and the pheasanis do them on both sides, two or three mi.
upon it, and, when you serve, pour over nutrs is sufficient to do them. Dish
the whole a good béchamelle sauce, them alternately with fried bread, en
PHEASANT (Fillets of ) Bigarrée. couronne, the small fillets in the centre;
Cut six fillets from three young phea. serve with espagnole mixed with a fumet
sants, take six smaller ones, remove the of game.
skin from the former, beat them with the PAEASANT Legs en Ballotine.' Take
handle of the knife, and trim them, and as inany pheasant lexs as you may want,
having dissolved some but'er in a tous. cut as much skin with them as you pos.
ing.pan, put three of them in it, and sibly can; bone them completely, lay
bread the three others, season with salt them on a cloth, season them with salt,
and pepper ; then lard three of the small pepper, and spices, spread over each a
filless as usual, and three with truffles, little of the same kind of farce as you use
lay them on a baking-pan with a litile for Pheasant Galantine, draw the skin
glaze and melted butter, and cover with over, and sew them up; place them in a
a piece of buttered paper. Then take stewpan between slices of bacon, with
the lens of three cold roast pheasants, some good stock, hall a bottle of white
and having removed the skin, sinews, wine, a carrot, a. onion, one clove, a bay-
and bones, mince the meat very fine, and leal, garlic, salt, and pepper; set the
put it into a covered saucepan; make a pan on the fire for about an hour; then
jume of the remainder of the pheasant; take out the legs, lưy them between ino
when done, strain, and reduce it, add dishes, with a weight over ; when cold,
three spoonstul of espagnole travaillée, Irim and stick seven or eight pieces of
and reduce the whole to a demi-glaze; truffles in the upper side of each, heat
all your materials being thus prepared, them in a demi-glace, and dish them,


PIE
( 397 )
PIE
livers (see Forcemeat for Raised Pies), , with the trimmings; mix some of this
and lay in long slips of lean ham, truffles, with an equal quantity of good fowl furce.
and fat livers; then close your chickens, Having raised a crust in the usual way
or whatever it may be, by drawing the (see Hot Raised Pie for Pheasants), line
skin of the neck over the part that is the inside completely with the farce, lay
open; raise your pie the same as in the the liver in proper order in it, pour in
receipt for Raised Pie to be served Hot, the herbs, and place on the whole two
only let the crust be much thicker, and bay-leaves and slices of bacon, lay on the
secure all the joining parts; when so far top, and finish the pie as above directed.
done, cut some large thin slices of fat When done, pour in a sauce made as
bacon, lay them first at the bottom, then follows:- Take the pounded liver that
all round the sides; make what you in was set aside, put it into a saucepan with
tend to put in as nearly to the shape of a spoonful of espagnole, make them hot,
the pie as you possibly can, by filling up and having strained, add to them three
every part, that there may be no cavity ladlesful of espagnole, worked up with a
under the meat; or it may occasion your fowl consommé, some Madeira wine, and
pie to fall or lose its shape; when all is four fine truffles, minced; make this very
put in, cover it well over with fat bacon, hot, but do not let it boil.'
and lay three bay-leaves on the top; for Pie (Hot Raised) Russian.* -Take a
gravy, put in some liquor in which truffles small salmon, and a small fat liver, cut
have been stewed, or some good strong them into scollops, and simmer both
veal or beef braize, egg the edge of the (but separately) in some butter, with
pie round, and lay on a good thick cover, shred mushrooms, truffes, parsley, and
joining it well to the edge, that being a shalot, salt, pepper, and nutmeg; mince
great support to the pie; then neatly the yolks of a dozen hard eggs. Make a
trim it all round; form on the top of the raised crust as usual (sce Hot Raised Pie
crust a star of leaves with a hole in the of Pheasant), within which put a layer of
centre; on the sides festoons, leaves, or rice, previously boiled in chicken broth,
garlands, according to your own taste; but cold (as should be the other materials
egg it lightly over, and bake it in a hot also); on this lay some of the scollops of
regularly heated oven; a small-sized pie salmon, on which strew part of the eggs;
will take about four hours baking, a then a layer of the liver, strew the egg,
larger pie accordingly; take care, on first then the salmon again, and so on, till
puting it in, that it does not catch or your pie is full; then pour in the butter
burn, which it is apt to do, and in that and herbs; cover the whole with rice,
case,' have plenty of paper to lay over it. and finish the pie according to the above
Before the pie is quite done, set on some directions.
good consommé or veal braize, and let it Pie, Pilhiviers.*-Take eight dozen of
boil till it becomes very strong, and pour larks, and having picked and singed
it into the pie as soon as it is taken out of them, split them open, take out the in-
the oven, and set it to cool ; if the next testines, which (except the gizzards) paix
day it should appear to have taken all the with bread-crumbs and two pounds of the
gravy, more must be added. It had following force : -Take equal quantities
better stand three or four days before it of fillet of veal and bacon, mince there,
is served; you may, for a change, take season them with pepper, salt, and
off the cover, and in its place sprinkle spices; then pound them and the intes-
some clear savory jelly on the top. This tines, adding occasionally small quan.
is a good dish for the side table.
tities of jelly to keep it of a proper con-
Pie (Hot Raised) à la Monglas.* -Soak sistence, anil fill the bodies of the 1:1 ks
two fine fat livers in warm water till they with it. Take about two pounds of paste
are perfectly cleansed, then set thein on for raised crusts, raise it as usual, mak-
the fire in cold water; when near builing ing it either square or round, as you may
take out the livers, and throw them into think proper; lay a bed of ſurce at the
cold water again, and when cool cut bottom of it,' on which place the larks,
them into scollops, season them well, well-seasoned, and each wrapped in a
and having melted a quarter of a pound thin slice of bacon, put some butter
of butter, the same of grated bacon, a worked with flour over, cover the whole
dessert-spoonful of parsley, two of mush- with slices of bacon, two bay-leaves, and
rooms, four of truffles (all shred small), a the top crust; fix the edges together,
sinall piece of shalot, blanched and ornament the top and sides according to
minced, salt and spices to your taste, your taste, dorez, and bake it for two
put the livers into this, set it on a gentle hours and a half, serve it cold. Wood.
fire for ten minutes ; then set it by, and cocks, snipes, or any other small birds,
when cold, trim the pieces, take about a may be used instead of larks.
fourth part of them, and pound them Pie, Squab, or Devonshire.* -Take a
2M



PIG
int
Soc
as
th
a
an
ре
Bread roond.
81
in some good slow fire, basting with their own gravy:
eger, criander, tar-
Dece, split them in sprigs either of sage or tarragon ; when
port; rub them quite cold, rub them with lard ; cover
sheir own fat, bread them completely with bread crumbs and
lour them on the grated Parmesan cheese, and bake them.
24-Take fifteen ears daily with the following mixture:
and having singed salt, bay-leaves, basil, and cloves, all
aghaly, cut them pounded together; in four or five days
dear salted water, alone, or with green or dried peas; serve
e into a pan with boil them thoroughly, either in water
deaf.cloves, thyme, the ears with a purée of peas, or sauce
Pan with a cloth, Robert. They are also sometimes cut
d bali an ounce of in small pieces, and broiled or fried ae-
the top, leave cording to your taste.
O ten days; tben
Foto a braising-pan, they are to be dressed with cream, no
hite wine, and a vinegar should be put into the pickle.
Simmer them; in Cut the feet and ears into neat bits, and
en off the fire; boil them in a little milk; then pour that
and arrange the from them, and simmer in a little real-
tinned mould, broth, with a bit of onion, mace, and
Csopgue à l'écar- lemon-peel. Before serving, add a little
even as possi-
eith pieces
econd. tor FE ODE and serve the them the same as for fricasseeing, then
seans, and baving cut them throw in a handful of chopped sage, and
ped onions (Previously, tossed soning of pepper, salt, and mace in fine
add a small quan- powder; simmer till the herbs are scalded,
and a glass of stock; reduce then pour the whole into a melon-form.
seme with visesar and lemon-
Poee of Lentils.* ing tied then up, that their form may be
some pig's with thyme, bay-leaf, carrots, onions,
ther more than a pint of lentils preserved, put them into a saucepan,
Spon, lay on them
carrots, three anions, one of cloves, parsley, scallions, a little brine,
Skechem out, and potcbem into deal of liquid, as they ought to be a long
some salt when the ears are of broth or water, (they require a great
sith a little brot and keep time on the fire); some bits of any kind
4 of the earliesto sieve, of meat may also be added. When the
be throwooden feet have simmered for twenty-four
PIG
sidies put them poultry, or game, minced, sweet herbs
dessert-spoon: shred small, bread soaked in cream, salt
had then add and spices; with this farce stuff as many
a class of stock, half boiled pig's ears as you may require;
the whole a few take an equal number of large slices of
ter the ears, fry bacon, spread a layer of the farce over
done, lay them each, and tie an ear in every slice; cover
Having slightly them on a spit, and roast them before a
Pig's Ears à la Venitienne. *-Boil the
and half a glass of ears in some stock, with a couple of
Pig's Ears in Various Ways.-Rub the
Pig's Feet and Ears Fricasseed.- If
ad hoch
weight cream, fionr, butter, and salt.
sehen
Pig's Feet Jelly.-Clean and prepare
boil them in a very small quantity of
Take some water till every bone can be taken out;
with a handful of chopped parsley, and a sea-
PIG's Feet à la Ste. Ménéhould.
Cut some pig's feet in halves, and have
tie batter).
evo bay half a bottle of white wine, two ladlesful
dry, hours, leave them to cool in the liquor,
fire, untie them carefully; the next day dip
them into melted butter, season with
er, cover completely with bread
lis, and broil them slowly. Serve
without any sauce.
Feet and Ears Pickled.-Wash
and ears very clean, and between
put a bay-leal; when they are
put
a
Enzo = pan
spet these
cloves,
4 with two
libe and
со
to
bal
af


PIG
( 401 )
PIG
well soaked, add some cloves, mace, co- 1 out the bones; then lay it on a dresser,
riander-seed, and ginger; put a bottle torning the thick end of one side of the
of white wine to three pair of feet and head towards the thick end of the other,
ears, some bay-leaves, a bunch of sweet to make the roll of an equal size;
herbs; let them boil gently till they are sprinkle it well with salt and white pep-
tender, then take them out of the liquor, per, and roll it with the ears; and, 'is
lay them in an earthen pan; when cold, you think proper, put the pig's feet
take off the fat, and strain the liquor over round the outside, when boned, or the
them. They eat well cold, or warmed thin parts of a couple of con-heels. Put
in the jelly, thickened with butter rolled it into a cloth, bind with a broad tape,
in four; or take the feet and ears out of and boil it till quite teader; then put it
the jelly, dip them in yolk of egg, and under a weight, and do not take off the
then in crumbs of bread, and broil them, covering until it is quite cold.
or fry them in butter; ſay the ears in the If you wish it to be more like brawn,
middle, and the feet round: or ragoût salt ít longer, and let the proportion of
them.
saltpetre be greater, and put in also
Pio's Feet and Ears (Ragout of):- some pieces of lean pork, and then cover
Take them out of the pickle, split the it with cow.heel, to look like the horn.
feet, dip them in egg, then' in bread This may be kept either in or out of
crumbs and chopped parsley; fry them pickle of salt and water, boiled with
in lard, drain them; cut the ears into vinegar. Il likely to spoil, slice and fry
long narrow slips, tour them, put them it, either with or without batter.
into good gravy, add ketchup, morels, Pig's Kidnies with Champagne."
and pickled mushrooms ; , stew them, Mince the kidnies, and put them with a
pour them into a dish, and lay the feet bit of butter, shred parsley and sbalot,
upon them.
salt, pepper and nutmeg, into a pan, toss
Pia's Feet and Ears Soused.-Clean it up, and when lightly browned, add a
them, and boil them till they are tender; dessert spoonful of Agur, stir it in, and
then split the feet, and put them and then pour on a glass of champagne ; stir
the ears in salt and water. When you all together over the fire, without letting
use them, dry theng well in a cloth, dip it boil.
them in batter, fry them, and send them Pig's Liver and Brains in Caul.* .
to table with melted butter in a boat. Mince half a pound pig's liver, and
They may be eaten cold, and will keep a three quarters of a pound of fat; mix
considerable time.
them together, season with salt, pepper,
Pic's Feet with Truffles.* - Cut the spices and dried herbs; take some pig's
feet in halves, tie and dress them as di. caul cut in pieces, in each of which tie
rected for la Ste. Ménéhould, but when up a portion of the above ; fatten tbem,
they have simmered eight bours, remove and broil them on a moderate fire.
them from the fire; when about half Pig's brains are done precisely in the
cold, take them out of the sauce, and same way.
bone therr; make a farce as follows: Pie's Liver, Fromage of.* -Take three
take equal portions of the white parts of pounds of liver, two pounds of bacon, and
cold roasted fowl, crumb of bread, and half a pound of beer; mince them all to.
ready dressed cali's udder, pound them gether, and then add shred parsley and
all, at first separately, and then all toge scallions, salt, pepper, aromatic berbs,
ther; mix them with three or four yolks and spices, pounded; lay over the bot-
of exys, some minced truffles, a little tom of a mould or saucepan, very thin
cream, salt, pepper, and spices; these slices of bacon, on which spread the
being well amalgamated, add a few above farce, to about three inches in
truffles, cut in slices. Put this farce into thickness;, put a layer of seasoned lar.
the spaces left by the bones, cover it with dons on this, then the farce again, and
either call's or pig's caul; keep them in so on, alternately, till the mould is full;
their proper form: dip them in melted cover it with slices of bacon, and put it
butter, and bread them. About twenty in the oven; bake it for three hours.
minutes before serving, broil them slowly When cold dip the mould in hot water,
sauce.
on both sides. Serve them without which will enable you to turn out the
fromage with ease; make it hot in the
Pig'e Hend Collared.-Very nicely scour bain-marie before you serve it.
d ears; take off the hair and
Pig (Quarters of) with Peas.-Cut
e out the eyes and brain; a delicate young pig into quarters, which
one night in water; then put into a braising panon slices of bacon,
it extremely well, with with carrots, turnips, parsley, cage, bay.
.snd saltpetre, and let it lie leal, salt, and pepper; get the pan on
Boil it suficiently to take the fire, and when it begins to be davour.
2 M3


PIG
( 398 )
PIG
few good baking apples, pare, core, and it up. Fiil the pot you mean to boil it in
slice them; chop some onions very small; with soft water, and put in a bunch of
line a deep dish with paste, put in a layer sweet berbs, some pepper-corns, cloves,
of the apples, strew a little sugar, and mace, a handful of salt, anda pint of vine-
some of the chopped onions over them; gar; when the liquor boils put in tbe pig,
season them, and lay lean mutton chops, and'let it boil till tender ; take it up, and
also seasoned, more onions, then the when almost cold, bind itover again; put
apples, &c. as before, and so on till the it into an earthen pan, and pour the liquor
dish is quite full; cover, and bake the pie. that it was hoiled in over it, and keep it
Pig Baked.-Lay your pig in a dish, covered; when you want to use it, take
flour it well all over, then rub it over | it out of the pan, untie the fillet as far as
with butter ; butter the dish you lay it you want to cut it, and then cut it in
in, and put it into the oven. When done slices, and lay it in your dish. Garnish
enough, take it out, and rub it over with with parsley.
a butier cloth; then put it again into the Pid, en Galantine.•-Well scald a pis,
oven till it is dry, then take it out and bone and extend it on a linen cloth ; then
lay it in a dish; cut it up, take a little lay over it a good meat stufting, seasoned
real gravy, and take off the fat in the according to taste; put over the stuffing,
dish it was baked in, and there will be which should be laid on about the thick-
some good gravy at the bottom; put that mess of a crown, first a layer of ham, cut
to the veal gravy, with a little bit of but in thin slices, and then a layer of hard
ter, rolled in Apur ; boil it up, and put it eggs; cover these layers with a little
in a dish in which the pig bas been laid, forcemeat, roll up the pig, being careful
and put the brains with some sage into not to displace the layers, and cover it
the belly. Some persons like a pig to be with thin slices of fat bacon, wrapping
brought to table whole, in which case the whole in a filtering cloth; wind some
you are only to put wbat sauce you like packthread tight round it, and let it boil
into the dish.
for three hours, in equal quantities of
Pig, Barbicued.-Scald, &c., a pig, of stock and white wine, adding salt and
about nine or ten weeks old, the same as coarse pepper, soine roots and onions, a
for roasting; make a stuffing with a few large bunch of parsley, shalots, a clove of
cage-leaves, the liver of the pig, and (wo garlic, cloves, thyme, bay-leaves, and
anchovies boned, waslied, and cut ex basil ; when done, leave it to cool in the
tremely small; put them into a mortar, stock, and serve cold ; you may add, if you
with some bread crumbs, a quarter of a think proper, a layer of trufiles.
pound of butter, a very little cayenne Pig's Harslet.-Wash and dry some
pepper, and balla pint of Madeira wine; livers, sweetbreads, and some fat and
beat them to a paste, and sew it up in lean pieces of pork, beating the latter
the pig; lay it at a good distance before with a rolling-pin to make them tender;
a large brisk fire ; singe it well ; put two season with pepper, salt, and sage, and a
botiles of Madeira wine into the drip- little onion shredded fine; when mixed,
ping-pan, and keep basting it all the put all into a cawl, and fasten it right
time it is roasting; when half done, put with a needle and thread, and roast it by
iwo French rolls into the drippingpan; a jack, or by a string:
and if there is not wine enough in the Or, 8«rve in slices, with parsley, for a fry:
drippingpan, add more: when the pig is Serve with a sauce of port wine and
nearly done, take the rolls and sauce, water, and mustard, just boiled up, and
and put them into a saucepan, with an put it into a dish
anchovy cut small, a bunch of sweet Pig Dressed like House Lamb.-Take
herbs, and the juice of a lemon ; take up the fore quarter of a pig, about six weeks
the pig, send it to table with an apple in old ; *kin and truss it as a fore-quarter
its mouth, and a roll on each side ; then of lamb: flour it, and sprinkle it over
strain the sauce over it.
with a little salt, and send it to table
Sonie barbicue a pig of six or seven nicely frothed. With mint sauce or salad,
veeks old, and stick it all over with it will eat like lamb. When it comes to
blanched almonds, and baste it in the table, cut off the skoulder, and squeeze
same manner with Madeira wine.
the juice of a Seville orange over it. The
Pig, Collared. - Take a fine young hind quarter is very good roasted in the
roasting pig, and as soon as it is killed, same way.
dress off the hair, and draw it; wash it Pig in Jelly.Take a pig, and cut it
clean; rip it open from one end to the into quarters ; put it into a stew pan, with
other, and completely boue it; rub it all a pint of Rhenish wine, or Lisbon wine,
nver with pepper and salt, a little cloves a quart of water, a little lemon-peel, the
and mace, beaten fine, come sage leaves, juice of four lemons, and a few clores; let
und sweet hierbe, chopped fire, then bind ! it stew over a slow fire for two hours ;


PIG
( 400 )
PIG
orions, cut them in semicircles, put them , poultry, or game, minced, sweet herbs
also into a stewpan, with a dessert-spoon; shred small, bread soaked in eream, salt
ful of flour; stir it well, and then add and spices; with this farce stuff as many
half a glass of vinegar, a glass of stock, half boiled pig's ears as you may require;
salt and pepper; give the whole a few take an equal number of large slices of
boils, then pour it over the ears, fry bacon, spread a layer of the force over
them lightly, and when done, lay them each, and tie an ear in every slice; cover
on a dish, with fried bread round.
them well with bread crumbs, fasten
Pig's Ears Broiled.*-Having slightly them on a spit, and roast them before a
salted the ears, boil them in some good slow fire, basting with their own gravy:
stock, with salt, pepper, coriander, tar Pra's Ears à la Venitienne.*--Boil the
ragon, streaky bacon, and balf a glass of ears in some stock, with a couple of
white wine; when done, split them in sprigs either of sage or tarragon; wben
two, towards the thick part; rub them quite cold, rub them with lard; cover
lightly with some of their own fat, bread them completely with bread crumbs and
them all over, and colour them on the grated Parmesan cheese, and bake them.
gridiron.
Pio's Ears in Various Ways.-Rub the
Pig's Ears ( Cake of). - Take fifteen ears daily with the following mixture :
or eighteen pigs' ears, and having singed salt, bay-leaves, basil, and cloves, all
and cleansed them thoroughly, cut them pounded together; in four or five days
in halves, and put them into a pan with boil them thoroughly, either in water
some sward of bacon, clear salted water, alone, or with green or dried peas ; serve
juniper,coriander, bay-leaf cloves, thyme, the ears with a purée of peas, or sauce
saltpetre; cover the pan with a cloth, Robert. They are also sometimes cut
garlic. basil, sage, and hali an ounce of in small pieces, and broiled or fried ac-
and lay another pan on the top, leave cording to your taste.
them in this for eight or ten days; then Pig's Feet and Ears Fricasseed.-If
drain, and put them into a braising-pan, they are to be dressed with cream, no
with water, a bottle of white wine, and a vinegar should be put into the pickle.
glass of brandy, and simmer them; in Cut ihe feet and ears into neat bits, and
about five hours take them off the fire; boil them in a little milk; then pour that
when nearly cold, drain and arrange the from them, and simmer in a little veal.
ears in layers, in a well-tinned mould, broth, with a bit of onion, mace, and
alternately with pieces of tongue à l'écar- lemon-peel. Before serving, add a little
late; when full, cover, and put a weight cream, flour, butter, and salt.
on it'; keep the mould as even as possi. l'io's Feet Jelly.-Clean and prepare
ble, let it cool, turn it out, and serve the them the same as for fricassecing, then
cake with jelly.
boil them in a very small quantity of
Pig's Ears à la Lyonnaise.*-Take some water till every bone can be taken out;
braised pig's ears, and having cut them throw in a handful of chopped sage, and
into pieces, put them into a pan with a a handful of chopped parsley, and a sea-
few chopped onions, (previously tossed soning of pepper, salt, and mace in fine
up in a little butter), add a small quan- powder; simmer till the herbs are scalded,
tity of Hour, and a glass of stock; reduce then pour the whole into a melon-form.
it, and serve with vinegar and lemon Pia's Feet à ia Ste. Ménéhould.
juice.
Cut some pig's feet in halves, and bar.
Pig's Ears, with a Purée of Lentils.* | ing tied them up, that their form may be
-Put rather more than a pint of lentils preserved, put them into a saucepan,
into a stewpan, lay on them some pig's with thyme, bay-leaf, carrots, onions,
ears, two carrots, three onions, one of cloves, parsley, scallions, a little brine,
them stuck with two cloves, two bay-half a bottle of white wine, two ladlesful
leaves, and some salt; when the ears are of broth or water, (they require a great
done, take them out, and put them into deal of liquid, as they ought to be a long
a saucepan with a little broth, and keep time on the fire); some bits of any kind
them hot; put the lentils into a sieve, of meat may also be added. When the
and rub them through with a wooden feet have simmered for twenty-four
spoon ; if the purée be too thick or dry, hotirs, leave them to cool in the liquor,
add some stock, set it again on the fire, untie them carefully; the next day dip
and reduce it. Drain the earr, lay them them into melted butter, season with
on a dish, and cover them completely pepper, cover completely with bread
with the purée. Pig's ears may be dressed crumbs, and bruil them slowly. Serve
like this, with any other kind of purée them without any sauce.
you may like better.
Pig's Feet and Ears Pickled.-Wash
Pig's Ears Stuffed and Roasted.*. the feet and ears very clean, and between
Make a farce of streaky bacon, real, I every foot put a bay-leal; when they are


PIG
( 401 )
PIG
well soaked, add some cloves, mace, co- 1 out the hones; then lay it on a dresser,
riander-seed, and ginger ; put a bottle turning the thick end of one side of the
of white wine to three pair of feet and head towards the thick end of the other,
ears, some bay-leaves, a bunch of sweet to make the roll of an equal size;
herbs; let them boil gently till they are sprinkle it well with salt and white pep-
tender, then take them out of the liquor, per, and roll it with the ears; and, if
lay them in an earthen pan; when cold, you think proper, put the pig's feet
take off the fat, and strain the liquor over round the outside, when boned, or the
them. They eat well cold, or warmed thin parts of a couple of cow-heels. Put
in the jelly, thickened with butter rolled it into a cloth, bind with a broad tape,
in flour; ur take the feet and ears out of and boil it till quite tender; then put it
the jelly, dip them in yolk of egg, and under a weight, and do not take off the
then in crumbs of bread, and broil them, covering until it is quite cold.
or fry them in butter; lay the ears in the If you wish it to be more like brawn,
middle, and the feel round: or ragoût salt ít longer, and let the proportion of
them.
saltpetre be greater, and put in also
Pig's Feet and Ears (Ragođt of):- some pieces of lean pork, and then cover
Take them out of the pickle, split 'the it with cow.heel, to look like the horn.
feet, dip them in egg, then' in bread This may be kept either in or out of
crumbs and chopped parsley; fry them pickle of salt and water, boiled with
in lard, drain them; cut the ears into vinegar. Il likely to spoil, slice and fry
long narrow slips, Hour them, put them it, either with or without batter.
into good gravy; add ketchup, morels, Pig's Kidnies with Champagne.*.
and pickled mushrooms; stew them, Mince the kidnies, and put them with a
pour them into a dish, and lay the feet bit of butter, shred parsley and shalot,
upon them.
salt, pepper and nutmeg, into a pan, toss
Pig's Feel and Ears Soused.-Clean it up, and when lightly browned, add a
them, and boil them vill they are tender; dessert spoonful of Avur, stir it in, and
then split the feet, and put them and then ponr on a glass of champagne ; stir
the ears in salt and water. When you all together over the fire, without letting
use them, dry them well in a cloth, dip it boil.
them in batter, fry them, and send ihem Pig's Liver and Brains in Caul.*
to table with melted butter in a boat. Mince half a pound of pig's liver, and
They may be eaten cold, and will keep a three quarters of a pound of fat ; mix
considerable time.
them together, season with salt, pepper,
Pio's Feet with Truffles.* - Cut the spices and dried herbs; take some pig's
feet in halves, tie and dress them as di. caul cut in pieces, in each of which tie
rected for la Ste. Ménéhould, but when up a portion of the above ; flatten them,
they have simmered eight hours, remove and broil them on a moderate fire.
them from the fire; when about half Pig's brains are done precisely in the
cold, take them out of the sauce, and
bone ther; make a farce as follows:- Pig's Liver, Fromage of.*-Take three
take equal portions of the white parts of pounds of liver, two pounds of bacon, and
cold roasted fowl, crumb of bread, and half a pound of beef, mince then all to.
ready dressed cali's udder, pound them gether, and then add shred parsley and
all, at first separately, and then all toge- scallions, salt, pepper, aromatic herbs,
ther; mix them with three or four yolks and spices, pounded; lay over the bota
of exgs, some minced trufiles, a little tom of a mould or saucepan, very thin
cream, salt, pepper, and spices; these slices of bacon, on which spread the
being well amalgamated, add a few above farce, to about three inches in
truffes, cut in slices. Put this farce into thickness; put a layer of seasoned lar.
the spaces left by the bones, cover it with dous on this, then the farce again, and
either call's or pig's caul; keep them in so on, alternately, till the mould is full;
their proper form, dip them in melted cover it with slices of bacon, and put it
butter, and bread them. About twenty in the oven; bake it for three hours.
minutes before serving, broil them slowly When cold dip the inould in hot water,
on both sides. Serve then without which will enable you to turn out the
sauce.
fromage with ease; make it hot in the
Pig's Head Collared.-Very nicely scour bain-marie before you serve it.
the head and ears; take off the hair and Pro ( Quarters of) with Peas.* -Cut
snout, and take out the eyes and brain ; a delicate young pig into quarters, which
let it lay for one night in water ; then put into a braising panon slices of bacon,
drain it; salt it extremely well, with with carrots, turnips, parsley, sage, bayo
common salt and saltpetre, and let it lie lear, salt, and pepper; set the pan on
for five days. Boil it sufficiently to take the fire, and when it begins to be Aavour.
same way.
2 M3


PIG
( 405 )
PIG
a glass of champagne, a few morels done, put a little sprig of myrtle into the
dressed in veal gravy; serve your fricas- bill of each. Have ready a savoury jelly,
see very hot.
and with it half-fill a bowl of such a size
Pigeons, Fricassee of, with Blood.*- as shall be proper to turn down on the
Take the blood of as many pigeons as you dish you mean it to be served in. When
may wish to use, squeeze into it a little the jelly and the birds are cold, see that
lemon-juice, and set it aside. Prepare no gravy hangs to the birds, and then lay
your birds as above; when nearly done, them upside down in the jelly. Before
add some veal gravy, and having mixed the rest of it begins to set, pour it over
two or three yolks of eggs with the blood, the birds, so as to be three inches above
stir it into the fricassee a little at a time. the feet. This should be done at least
Serve very hot.
four and twenty hours before serving.
Pigeons, Fricassee of (white).-Take This dish has a very handsome appear.
as many pigeons as your dish will require ance in the middle range of a second
(and cut tier or not according to their course; or, when served with the jelly
size), put them into a stew pan with a roughed large, it makes a side or corner
good piece of butter, a slice of ham, dish, its size being then less. The head
chopped mushrooms, a bundle of sweet should be kept up as if alive, by tying
herbs, a bay-leaf, two cloves, and thyme: the neck with some thread, and the legs
when they have soaked about twenty must be bent as if the pigeon sat upon
minutes, adu a small quantity of stock, them.
a litule salt and whole pepper; set them PIGEONS en Macedoine.* - Having
on a slow fire to simmer, reduce the thoroughly cleaned four young tame
broth, take out the ham and herbs, make pigeons, put them to soak for a wbole
a liaison with the yolks of two eggs and day, then bent up a pound of butter with
some cream, make it quite hot without salt, pepper, and grated nutmeg, with
boiling, add a little lemon-juice, and which stuff the pigeons; truss, and rub
serye. The pigeons may be garnished them over with butter and lemon, place
with sweetbreads, artichoke-bottoms, &c. them in a stewpan between two slices of
These, however, must be scalded before bacon, add some consommé. When done,
they are put to the fricassee.
drain and serve them on a macedoine of
Pigeons au Gratin. - Prepare and vegetables.
scald three or four pigeons, a sweetbread Pigeons Masqueraded.-Cut two or
and two fat livers (also scalded), two or three large pigeons in quarters, which
three artichoke-bottoms parbuiled, a few braise with a few slices of bacon, and
mushrooms, a slice of ham, parsley, peeled lemon, a little consanmé, sweet
scallions, thyme, half a clove of garlic, herbs, pepper, salt, and a couple of
a bay-leaf, two cloves ; fry these lightly cloves ; take a large eel, and cut it into
in a proper quantiiy of butter, then add as many pieces as you have quarters ;
gravy, a glass of white wine, a little split there open, take out the bone, Jard
stock, whole pepper and salt; let the the outside with bacon, and boil them
whole siininer slowly, and when done, in a little veal cuilis; as soon as the fish
skim it well ; pour half the sauce into a is done, reduce the cullie, and with it
dish that will bear the heat, and set it glaze each piece of eel, and having laid
on a brisk fire to form the gratin, then the quarters of pigeon on your dish, place
put the pigeons, &c. and let it stand; a bit of eel on every one, and serve with
squeeze a little lemon juice into the re any sauce you may think proper.
muinder of the sauce, and pour it over Pigeons with Marrow. -Truss three or
the whole, and serve.
four large pigeons for roasting, and stuff
Pigeons, Hotchpoich of. – Take two them with a farce made of beef-marrow,
or three good sized pigeons, truss and boil two anchovies, shalots, parsley, tarragon
them over a slow fire in some stock with leaves (all shred very small), seasoned
carrots, parsnips, celery, small onions with pepper and nutmeg, and bound to-
(all previously scalded) parsley, shalots, gether with the yolks of two eggs. Wrap
thyme, a bay-leaf, pepper and salt. ihe birds in slices of bacon and paper,
When done, place the pigeons in a deep reast and serve them with a sauce made
dish, with the roots, &c. arranged as follows :-take a little cullis, a glass of
around, and serve with a Spanish sauce. white wine, the same of stock, two slices
Pigeons in Jelly.- Pick two very nice of peeled lemon, some bruised rocam-
pigeons, and make them look as well as boles, salt, and pepper; boil this for
possible, by singeing, washing, and twenty or thirty minutes, till of a good
eleaning the heads well. Leave the consistence, strain, add a little butter,
heads and the feet on, but the nails must simmer a minute or two, and then pour
be clipped close to the claws. Roast it into the dish under the pigeons.
them of a very nice brown, aod when Pigeons à la Monarque.*
-Take six


PIG
( 406 )
PIG
young pigeons, as near of a size as possi: | the pigeons ; set them on the fire for a
ble, and basing peppered and trussed quarter of an hour, then take out the
them properly, heat three quarters of a pigeons, and put to the butter three des-
pound of butter, to which add the juice sert spoonsful of mushrooms, one of sba.
of two or three lemons and a little salt; lots, and one of parsley (all shred small)
put the pigeons into this, give them a few salt, and spicer, give them a few turns,
turns, but be careful not to let the birds and pour the sauce over the birds ; bave
take the least
colour ; in a few minutes ready some square pieces of paper,
oil
take them out, and having completely them, and fold a half pigeon in each
lined a stewpan with bacon, lay the piece ; about half an hour before dinner,
pigeons in it (the legs towards the centre boil them over a slow fire. Serve with
of the pan), pour in the whole of the buto a clear gravy.
ter, a glass of white wine, a spoonful of Pigeons, with Parmesan.--Take the
consommé, add a seasoned bouquet ; cover livers of as many pigeons as you intend
them with slices of bacon, and a round to dress, mince them with grated bacon,
of buttered paper; set them on a brisk chopped mushrooms, shalots and parsley;
fire, which lessen as soon as it boils, and mix them together, stuff the birds with
put hot ashes at the top. When suffi-| it, and put thein in a stewpan, with some
ciently done, drain then and put thein slices of veal ; cover them with bacon ;
into a silver dish over a ragoût à la Tou add a few spoonsful of broth; set them
louse; between each bird a blanched on a slow fire to simmer. When done,
cock's-comb, and a cray-fish, and on take out the pigeons, and put in a little
each a veal sweetbread.
cullis; give it a boil, and then strain it.
Pigeons à lu Montmorence.* --Having Put some of this sauce into a dish for
well cleaned the pigeons, fill them with table; grate Parmesan cheese into it,
any good farce you think proper, wrap and then put in the birds, set the dish on
each in bacon, place them in small moulds hot ashes ; pour more sauce,grate cheese
exactly tbeir size, cover them very close, over, and colour it with a salamander.
and put them in a moderate oven for three PIGEONS Pickled.-Bone them; turn
hours; then take them out of the moulds, the inside out, and lard it. Season with
pour some rich consommé over, and a little allspice and salt, in fine powder;
serve them very hot.
then turn them again, and tie the neck
Pigeons with Onions.-Cut a dozen and rump with thread. Put them into
large onions into dice, which put into a boiling water; let them boil a minute or
stewpan with plenty of butter; set them two to plump: after this, take their out,
on the fire, and keep stirring till they are and thoroughly dry them; then put
done; when cold, mix with them the them into a pickle, which should be made
yolks of three eggs, a little grated bacon, of equal quantities of white wine, and
two chopped anchovies, a pinch of pound- white wine vinegar, with white pepper
ed aniseed, salt, and pepper. In the and allspice, sliced ginger and nutmeg,
mean time, having braised some pigeons, and a few bay-leaves. When it boils up,
cover each completely with the above put the pigeons into it. If they are small,
preparation, and then in veal caul, which a quarter of an hour will be suthicient to
fix together with white of egg; roll them do them; but if they are large they will
in bread-crumbs, place them on a dish, require twenty minutes. Then take
pour a few drops of oil or melted butter them out, wipe them, and let them cool.
over, and bake them. Serve them with As soon as the pickle is cold, take off the
a sauce composed of cullis and con. fat, and put them in again. Keep them
sommé.
in a stone jar, tied down closely, so that
Pigeons like Ortolans.*--Cover your the air may be excluded.
pigeons with small slices of bacon, placed Instead of larding, put into it some
like scales, ao completely that the feet stuffing, made of hard yolks of eggs and
can barely be seen; give them a few marrow, in equal quantities, with sweet
turns in a sauce à alelets, and then herbs, pepper, salt, and wace.
fasten them to a spit, and roast before PIGEON Pie.-Chop some parsley and
a clear fire ; a very short time is suffi- lemon-thyme, with a few mushrooms;
cient.
stew these in a little butter, into which
PIGEONS en Papillotes.'-Your pigeons put half a dozen young pigeons, with
being ready, cut off the feet, and truss pepper and salt in their insides, and their
them with the legs inwards, split them legs turned in ; stew them for a few
down the back, flatten and season them minutes and turn them; when they be-
with salt, pepper, and pounded aroma. gin to fry, put in sufficient consomme to
tics ; put into a saucepan a good piece of cover them, in which let them stew till
butter, a quarter of a pound of grated they are well dnne ; take them from the
bacon, four dessert spoonisful of oil, and | fire to cool; in the meantime make a


PIG
( 407 )
PIG
good puff paste, part of which roll out, / well; about a quarter of an hour will be
and place round ihe edge of a dish; lay sufficient to do them; froth them with
the pigeons in with the yolks of four eggs, butter; serve them garnished with water,
boiled hard, and pour over them half of cresses, good gravy under them, and
the liquor they were stewed in; add a parsley and butter in a boat.
little pepper and salt, then lay on the top Pigeons, with Roots.* - Braise your
paste, trimming it neatly round, the chickens as directed for chipolata. Serve
same as you would any other pie; on them with glazed lettuces round, and
the top form a star of leaves, with a hole petites racines in the centre.
in the centre; egg it lightly over, and Pigeons, Salmi of.*-Cut up three or
put it to bake in a inoderate oven, taking four cold roasted pigeons, and put them
care that it has not too much colour; into a stew pan, with a little veal and
when done, add to the liquor that re bam, five or six carrots, and an old par-
mained from the pigeons, a little butter tridge ; let them stand on a slow fire till
bance, make it very hot, and pour it on they stick to the pan; then moisten
the pie. Serve it hot, either for a re- them with Champaine, wood consummé,
move or side dish.
veal gravy, a bay leaf, salt and pepper,
Pigeons Potteil.–Be very particular cover it close, and reduce it. When done
that th-y are quite fresh; clean them (and a short time is sufficient), serve it
thoroughly, and season them with salt very hot with truffles, morels, siiced
and peoper; lay them close together in len ons, and, if you like it, a few larks.
a small deep pan, for the smaller the Pigeons, au Sang.'-Take the rem-
surface, and the more closely they are nants of any kind of game you may have,
packed, the less quantity of butter will , mince the tenderest parts with some
be required; cover them with buiter, streaky bacon, parsley, salt, spices, and
then tie them over with verythick paper, a little lard ; líne a small stew pan with
and bake them. When cold, put them to thin slices of bacon, lay the Jarce on this,
dry in pots that will hold io or three in thicken it with some stock, and the
each, and pour butter over them, using blood of as many pigeons as you intend
that which was baked as part. Observe to dress; when it is of the proper consis.
that the butter should be pretty thick ience, cover the pigeons with it and slices
over them, if they are done for keeping. of bacon ; set thein on the fire, and as
The pigeons would lie closer, and want soon as they are done, dish the birds,
less butter, if they were boned, and put and pour the sauce over them.
into the poi in an oval form. They may PIGEON Suup. – Take three plomp
be stuffed with a fine ſorcemeat made pigeons, truss them as for builing; iun
with veal, bacon, &c., and they will a skewer through ibe head and neck, to
eat extremely well. If a high seasoning keep it upright; then scald and boil
is approved of, add mace, allspice, and them in broil and veal gravy, to which
a little cayenne pepper, before baking. add roots and herbs, cut into small
Pigeons, en Poularde.* -Choose as pieces as for rotage à la Julienne ; sea-
large pigeons as you can, which fill with son the whole well, and stew it over a
a good jarce, mixed with rich crtain; slow fire. When done, pour the soup
trues them like fowls, lard with bacon, into a (ureen, and place the pigeons in
and wrap each in caul; fasten them on a with the heads upwards, as is swinning.
spit, and roast them; take care they are PIGEONS Stewed.- Make a stufling
not too highly coloured. Serve with any with livers, par boiled and bruised, a bit
sauce you please.
of butter, a lew bread crumb*, pepper,
Pigeons, à la Provençale.*-Lard your salt, pounded clover, parsley, sweet
pigeons with pieces of anchovies; put herbs, chopped, and yolk of exri fill the
some olive oil into a pan, and when it pigeons, tie them at each end, ball roast,
boils, give the birds a few turns in it or fry them, put them into some good
over a slow fire, with two dozen small gravy, or beef broth, with an onion stuck
onions, a clove of garlic, and a bunch of with cloves, a bunch of sweet herbs, a
chervil; moisten them with equal quan- slice of lemon ; let them stew very gently
tities of stock and white wine, and leave till sender; strain the sauce, skin off the
it to boil slowly; when nearly done, add fat; put tó it pickled mushrooms, cay-
five or six small sausages, and some enne, forcemeal balls, l'ard yolks of egge.
leinon-juice. Skim off all the fat, and The pigeons may be laided.
serve very hot.
Pigeons Stufjed.* --Make a furce with
Pigeons to Roast.-Let the pigeons be any remnants of fowl you may happen to
thoroughly cleaned, leave in the livers, have, some veal sweetbreads, truales
truss them, and put a stuffing into the (a!l chopped small) pounded bacon, salt,
crops, the same as for fillet of real ; put pepper, and yolks of eggs: fill the pigeons
them down to roast, and singe them with this, put them into a pan in some


PIG
( 408 )
PIG
meited butter; in a quarter of an hour | piece of garlic tied in a bit of cloth; let
cover the pan close, and let them stand these simmer over a slow fire till suffi.
till done, turning them occasionally. ciently done; then take off all the far,
PIGEONS, Timbale of—Take as many and serve the pigeons with all the above
young pigeons as you intend to have tim- ingredients.
bales, and give them a few turns with Pigeons (Cutlets of) à l'Armagnac.
any materials you please. Make a paste Take the breasts of balí a dozen
with flour, beei suet (sliced small), yolks pigeons, mince, and then pound them;
of eggs, salt and water, keep it rather pound also an equal quaniity of call's
firm; line your moulds (having buttered udder, and a rather less proportion of
them well) with this, and put a pigeon panada, adding to the latter mushrooms,
in each, cover them with paste, and bake shalots and parsley, and other berbs;
them; when done, make a small hole in all being well pounded separately, beat
the top of every one, through which, them up together, adding to us to
pour some veal gravy; serve them hot. bind it. Butter a baking.cin, and spread
PIGEONS (Timbale of) au Fumet.- the farce all over it, about an inch in
Make a farce with the meat of a hare or thickness; when quite cold, cut it into
rabbit that is very high ; some ham, the form of cut'ets, without, hoverer,
call's udder, truffles, or mushrooms, detaching it from the tin, which place on
scallions, shalots(all shred small), grated a slove to warm the butter. 'Take as
bacon, spices, and yolks of eggs. Line a many pinion bones as you bave cutlets,
timbale mould completely, with thin scrape them well, and stick one into the
slices of bacon, on which lay about three- end of each cutlet, dip them first in
fourths of the above farce ; make a hole beaten eggs, and then in bread crumbs;
in the centre, and pour into it a cold ra. fry them slowly. Dish them in miroton,
goût of pigeons, put the remainder of the with fried parsley in the centre.
farce over, and cover the whole with Pigeons (Cutlets of ) à la Bourgeoise."
slices of bacon, and bake it. When done, |--Divide your pigeons in halves, from
take off the bacon, drain away the fat, the neck to the rump; turn the foot
and having turned it over, make a little inwards, so that it may appear like the
hole in the top, into which pour any bone of a chop; season thern with salt
sauce you may think proper, adding to it and pepper, and dip each, first in melted
a little lemon juice, and serve.
butter, and then in bread crumbx; broil
Pigeons en Tortue.* - Take half a them slowly, and serve them with a clear
dozen very small pigeons, pick and scald gravy or shalot sauce.
them; leave on the pinios, claws, and Pigeons (Wild) à l'Etouffade.*
heads; but cut off the bills. Take as Take three wild pigeons, and lard with
many short and very thick cucumbers, bacon, rolled in salt, pepper, parsley,
make a hole in the end of each, through shalots, basil, (all shred fine), spices and
which scoop, out all the inside, and hav- aromatic herbs; then put the birds in to
ing blanched them about five minutes, a stewpan between slices of bacon; add
put a pigeon into each cucumber; have a thin one of bam, twu onions stuck with
ihe head, &c. about an inch beyond the two cloves, a carrot sliced, a seasoned
cucumber, so as to resemble a turtle bouquet, a glass of white wine, and a little
Have the same of slices of fillet of veal consommé ; let them be thoroughly done,
(previously soaked in a marinade), on then dish them; strain the sauce over,
each of which, place a pigeon ; put these and serve them.
between slices of bacon on a stewpan ; PIGEONS (Wild) en Marinade. *-Your
dilute them with veal gravy, and stew pigeons being ready for dressing, cut
them gently; when done, take them out them in halves or quarters, soak them in
carefully, and serve on the veal.
a light marinade; when they have lain
PIGEONS to Truss.—Pigeons are drawn in this for some time, drain, and dip
in the same manner as fowls, except that them in batter, fry them of a nice coluur,
the livers should be left in, as a pigeon and serve them with fried par ler.
has no gall; skewer them the same as Pigeons (Wild) Poêles.* -Take three
fowls, (with stuffing, as for fillet of veal, or four wild pigeons, trues them with
put where the crop was taken out. their feet inwards ; line a stewpan with
Pigeons, à la Venitienne.* - Choose slices of bacon, a thin one of ham, a sea.
two small fat pigeons, and having trussed soned bouquet, two onions stuck with
them, tie them into an oval form, place cloves, a carrot cut iu slices, a glass of
them in a stewpan on slices of hacon, white wine, and a little consommie ; put
with sweet herbs, morels, artichoke in the pigeons, cover with bacon, and set
bottoms, and sweerbreads (all minced), the whole on a brisk fire; as soon as it
a little butter, equal quantities of stock hoils, place it in a stove with a moderate
and white wine, veal gravy, and a small fire under and orer, and let them stand


PIN
( 409 )
PIN
three quarters of an honr; then drain fied sugar, boiled to the smooth degree,
and serve them with a poivrade.
and nearly a pint of cold water together on
PIGEON (Wood).
-The wood pigeon is the fire; take a good ripe pine, pare off
large, and the flesh of a dark colour; the rind, cut it into four quarters, and
they are chosen by the same rules as the trim each quarter into round and long
tame pigeon. If the wood pigeon is pro- pieces; as soon as the sugar begins to
perly kept, and not over roasted, the boil, and has been skimmed, put in the
Hlavour is equal to teal. They should be pine; when it has boiled about ten mi.
served with a good gravy:
nutes, take out the round pieces, lay
PINE Apple Chips.- Pare and trim a them on a plate, and let the other pieces
pine-apple, divide, and slice each ball remain to boil twenty minutes longer.
into pieces a quarter of an inch thick; Take the rind off three !emons, squeeze
take half the weight of the fruit in powder the juice throngh a silk sieve into a basin,
sugar: lay the slices in a basin, with and when the pine has boiled enough,
sugar strewed between ; let it stand till pour the liquor through a sieve to it,
the sugar be dissolved, then set it on a with two ounces of clarified isinglass.
moderate fire to simmer till the chips be Put a little jelly in the mould first, then
quite clear, when set it by. The next cut the pieces of pine into small round
day remove all the syrup from the slices, bits; when that is get, put more jelly,
place them on glasses, and dry them in a then more pine, and so continue till the
gentle oven.
roould is fuil.
PINE Apple in a Compote: -Turn off PINEApple Transparent Jelly.*
-Take
the rind of a pine, cut it in slices, but not a fine ripe, but perfectly sound pine-
too thin; have some sugar on the fire in a apple, cut it into small pieces, which
sugar-pan, into which put the slices of throw into boiling syrup; when the fruit
pine, and let them boil gently till the has had a few boils, take it from the fire;
syrup is tolerably thick, then take out and as soon as it becomes cool, strain it:
the pine, and lay it on a dish; mix with add a sufficient quantity of caramel, to
the sugar, the juice of a couple of lemons, give it a yellow linge, then the juice of
and pour it over the pipe.
two lernons, the isinglass, and finish as
Pine Apple Fromage Bavarois. usual. (See Clear Fruit Jelly).
Pare, and cut a pine apple into small PINE Apple (Green) Preserved.-Choose
pieces, which boil in half a pound of clari. a good-sbaped pine, and having let it soak
fied sugar, and when the fruit is reduced five or six days in salt and water, put it
to a pulp, rub it through a sieve, add into a saucepan with vine leaves over and
the isinglass, and proceed as directed. under it; fill the saucepan with the salt
(See Fromage Bavaroise).
and water, and let it stand on a slow fire
Pine Apple Ice.*- Put into a pan a till the fruit becomes green, then put it
pound of clarified sugar, boiled to petit into a jar, and cover it with a thin cool
lissé, in which lay a fine fresh pine-apple, syrup. The next day, drain off the sy-
nicely trimmed; let it remain three rup, give it a boil, and then pour it over
hours, then add the juice of two lemons; the pine-apple again, with great care;
strain this preparation through a bolting, leave it thus for two months, after which
pressing it with a wooden spoon, that make a rich syrup with two or three
as much of the pulp may be rubbed pounds of sugar; add a little ginger, boil
through with it as possible; add a glass and ekim it well, and when nearly cold,
of water, and freeze as usual. (See Ice). pour it over the pine (previously draired);
PINE Apple Jelly.*--Pare, and cut a tie ihe jar over tight to exclude the air.
fine ripe pine into quarters, trim each PINKS, Fromage Bavarois.* - Take
quarter of a round and long form; take a two ounces of pink flowers (the small red
pound of clarified sugar, boil it to lissé, sweet scented ones), throw them into
add a pint of cold water, let it boil, skim, half a pound of clarified sugar (boiling)
and then put in the pine; when it has with ten cloves (bruised), and a pinch of
boiled ten minutes, take out the round cochineal; cover the infusion, and before
pieces, and put them aside, leaving the it is quite cold, strain, and add to it six
rest twenty minutes longer; then strain drachms of clarified isinglass; stir and
the liquor through a tammy, with the ice it as usual ; put the cream to it when
juice of three lemons, (also strained), it begins to thicken, and finish as direct-
and two ounces of clarified isinglass. ed. (See Fromage Bavarois.)
Pour some of this jelly in a mould, cut Pinks, Ratafia of.*—Take a gallon
the pine into small pieces, arrange them and a half of brandy, a quart of clear
on it, and when set, pour on more jelly, river water, three pounds of sugar, two
then more pieces, and more jelly, and 50 pounds of red pink flowers, and a drachm
on, till the mould is full.
of cloves. Remove all the inferior parts
PINE Apple Jelly - Puta pound of clari. Lof the flowers, and infuse the rest with
2N


PIS
( 410 )
PIS
the cloves in the brandy for two months, and three eighths long, and half an inch
when strain it through a linen cloth ; dis- wide; replace them in the oven to dry.
solve the sugar in the water, then mix it Almonds or filberts may be used instead.
with the brandy; filter and bottle it. PISTACH10 Biscuits.*_Take a pound
PIPER, Baked.* -The fish, when of pistachio nuts, two ounces of sweet al-
thoroughly emptied and cleaned, is stutt monds, the whites of sixteen, and yolks
ed with the same ingredients, and dressed of eight eggs, two ounces of four, and a
like baked jack or pike.
pound of powder-sugar. Blanch and
PIPERS, to Dress.-They may be baked pound the pistachios and almonds, moist
or boiled with a puduing well seasoned. ening, occasionally with white of egg;
If they are baked, a large cupful of rich beat the whites and yolks separately, with
broth should be put into the dish, and the latter half the sugar, and some grated
when done, take the broth, some essence lemon-peel; when both are thoroughly
of anchovy, and a squeeze of lemon, and beaten join them together, beating con-
boil them together for sauce.
stantly, and as you do so, siſt over them
PIPER (Fillets và la Sefton,-Take the flour and remainder of the sugar,
the filesh from a large piper, and cut into then the alınonds and pistachios: Have
slices, all the same shape; put these into some paper cases ready, into which pour
a pan with clarified buiter, pepper, and your preparation ; glaze, and bake the
salt; fry them lightly, and when done, biscuits in a moderately heated oven.
serve them; make a sauce as follows: Pistachio Biscuits, Soufflées.*.-Blancb
put four spoonisful of the best vinegar, a a quarter of a pound of pistachios, bali of
small quantity of tarragon, and twenty which cut in slices, and the other half
peppercorns into a stewpan, set it on the mince small. Whip the whites of three
fire, and let it stand till reduced to a exys very firm, and then mix with them
fourth; then add two spoonsful of con- the sliced pistachios and half a pound o!
sommé, six of sauce tournée, and reduce siſted sugar; have ready a number of
these also over a large fire; strain and small paper cases about an inch square;
replace it; when it boils put in the put your preparation into them, iaking
yolks of twoeggs, a bit of butter, and stir care they are not more than half full,
it well ; pour this over the fillets of piper sprinkle powder-sligar over, and as soon
when sent to table. This sauce must be as that is dissolved, strew the minced pis.
quite white; but if, by any chance, it tachios, and put them in a gentle oven,
should be browned, add a small quantity and colour them of a reddish yellow.
of cream. Season with salt and cayenne. PISTACHIO Connellons.* Peel six
PISTACHIO Blancmange.*-Blanch ounces of pistachios, and six bitter al.
four ounces of pistachios, pound them monds, and pound them, with an ounce
with half an ounce of preserved cedrat, of preserved cedrat, and a little white of
dilute the paste with a glass of water, egg, to a fine paste, to which add a
and then extract the milk by squeezing quarter of a pound of powder-sugar to
it very tight in a napkin ; mix with the make it tolerably firm. Roll this paste on
milk six ounces of powder-sugar, and a sheet of paper to about the size of your
an ounce of isinglass. Take a pound of finger, cut it into pieces two inches long,
sweet almonds, pound them to a fine dip
them into batter, and fry your can-
paste, which dilute with three glasses of nellons to a nice colour, drain and sprinkle
water, extract the milk as above ; divide them with powder-sugar, and serve them,
this into two parts, putting to one part P:stachio Cream au Bain-marie.
the pistachio milk, and a small quantity Peel a quarter of a pound of pistachios,
of spinach essence; and to the other, six pound them with an ounce of preserved
ounces of sugar dissolved in a glass of cedrat, and eight bitier almonds; when
warm water, and half an ounce of isin- reduced to a fine parte, put it into six
glass, and finish it according to the di- glasses of boiling milk; cover the inſu-
rections for Violet Jelly.
sion, but before it is quite cold squeeze
PistachIO Biscottes. *-Mix together the milk through a cloih. Mix in a pan
in a pan a quarter of a pound of powder: ten ounces of powder-sugar with a spoon:
sugar, the same of flour, well dried and ful of spinach essence strained; then add
siſted, and the yolks of five eggs; beat a whole egg, ten yolks, and a grain of
them for ten minutes, add two ounces of salt; pour the infusion to this, a little at
whole pistachios, and then spread it on a time, stir it well, run it through a
a buttered baking-tin ten inches long sieve, and finish according to rule. (Sce
and five wide; lay it of an equal thick. Crean au Bain marie.)
ness, strew over two ounces of pistachios, PistachIO Cream Ice. -Blanch and
cut crosswise ; put this in a genue oven wash half a pound of pistachios, and when
for forty or filiy minutes; then take it perfectly dry, pound them to a fine paste,
out, and cut it into pieces, two inches with a littlecream and lemon-peel; put this


PIS
( 411 )
PIS
paste into a skillet with the yolks of nine six whites, add them lightly, colour it
eggs, and three quarters of a pound of with a little spinach green, and pour the
powder-sugar, stir it in well, and add, by whole preparation into a well buttered
degrees, a quart of cream, and set it on mould put it into a bot oven, and bake
a slow fire to simmer gently, and when for three quarters of an hour, then draw
sufficiently done, culour it with a little it out, turn it on a dish, and serve.
spinach green; then strain it, and when PISTACHIO, small Gateauz.* - Make
cold, ice it in the usual was.
three quarters of a pound of puff-paste,
PISTACHIO Cream Pâtissière.*-Peel a to which give ten turns, and roll it into
quarter of a pound of pistachios, wasb, two layers, each thirteen inches long,
and then pound them with an ounce of and eight wide, put one of these on a
preserved cedrat, and ten bitteralmonds; baking-tin (previously wetted) spread
with this paste mix two spoonsfuls of spio over it, of an equal thickness, á cold pis-
nach essence strained, six ounces of tachio crean to within three quarters of
powder-sugar, four of filbert, or other an inch of the edges, moisten them, and
inacaroons, and the cream properly pre- cover the cream with the other layer;
pared (see Cream Pâtissière); beat it all press the two layers together, durez the
up together, and finish as directed. top lightly, and irith the point of a knife
PISTACHIO, Whipped Cream.* - Your mark on it seven lines, each two and a
cream being whipped as usual (see Whip:quarier inches apart; across these, mark
ped Cream), mix with it six ounces of five lines, three inches apart, which will
powder-sugar, two spoonful of double make twenty-four cakes ; put it into a
rose or orange-flower water, dress your brisk oven, but do not glaze till the ut.
cream in a pyramidal form, and having der side of the paste is of a clear fellow.
peeled a quarter of a pound of pistachios, When cold, divide the cakes ace:rding to
cut them in pieces, lengthwise, and stick the liner, and trim them neatly.
them lightly on the surface of your pyra. If you wish to have these gateaus still
mid.
more delicate, strew over them, before
PISTACAIOS, Fromage Bavarois of.*- they are baked, either almonds or filberts,
Peel a quarter of a pound of pistachios, blanched and chopped small, and mixed
and being well washed and drained, with sugar and white of egg.
pound them with an ounce of preserved PISTACHIO Ice.*-Take three pints of
cedrat, or the rind of a lemon rasped on milk and one pint of cream, balf a pound
sugar, and eight bitter almonds blanched; of pistachios, wbich bianch and pound to
when these are reduced to a fine paste, a fine paste, adding milk to them occa-
add to it two glasses of hot milk, and half sionally to prevent their oiling; when
a pound of piwder-sugar; let this stand well pounded, dilate the paste with ball
for about half an hour, then strain and the remaining portion of the milk, and
add to it six drachms of isinglass, and a squeeze it through a cloth, wringing as
sufficient quantity of spinach essence to tigbt as possible. Put a saucepan on the
make it of a delicate green colour; put fire, in which is the cream and the rest
your preparation into a vessel set on ice, of the inilk, a pound of sugar and the
and when it begins to thicken, mix a rind of a lemon grated; ftir there ingre-
whipped cream with it and finish it. (See dients over the fire till tolerably thick;
Fromage Bavurois.)
then add the pistachio milk, give the
PISTACHIOS Glacées, à la Royale.*. whole one hoil, and strain it. When
Peel three ounces of pistachios, dry them quire cold, colour it with spinach essence,
a little at the mouth of the oven; when and freeze it as directed. (See Ice.)
cold, glaze and finish them in the same PISTACA10 Marchpane.* -Put a pound
manner as filberts, and almonds. (See the and a half of pistachios into a mortar,
recipes.). These however should be pound them, moistening with white or
grouped in sixes and eights.
exg, to a very fine paste ; in the mean.
PISTACHIOS, Gáteau of.*-Set half a tiine clarify the same quantity of sugar,
pint of milk on the fire, and mix with it boil it to petit boulé ; ihen take the pan
á sufficient quantity of flour to make it from the fire, put in the pistactios, stir
the consistence of thick cream; when them together well, replace the pan on
done, add to it a quarter of a pound of hot ashes, continually stirring, till the
pistachios, the same of sweet almonds, paste is of a proper consistence, then
both blanched and pounded to a fine pour it on a slab well sprinkled with
paste, a pinch of dried orange-flowers, sugar; as soon as it is cold, cut it into
three qnarters of a pound of powder- whatever forms your fancy may dietate.
sugar, four whole eggs, put in one at a PISTACHIO Meringues.*
-Take a quar.
time, the yolks of six, and a quarter of ter of a pound of pistachio nuts, ibree
a pound of melted butter; stir all these ounces of powder-sugar, and the whites
ingredients well, and having whipped the lof six eggs; blanch the pistachios, and
2N 2


PLU
( 413 )
PLU
without drawing, and served on a toast. when the water boils and the plums rise,
Grey plovers should be stewed.-Make take them out carefully with a skimmer
a forcemeat with the yolks of two hard and put them into a pan of cold water;
eggs bruised, some marrow cut fine, arti- clarity and boil the sugar to petit lissé,
choke bottoms cut small, and sweet put the plums to it, and give them a
herbs, seasoned with pepper, salt, and boil; the two succeeding days, drain off
nutmeg: stuff the birds, and put them and boil the syrup, first alone, and after-
into a saucepan, with just a sufficient wards with the fruit; the third day drain
quantity of good gravy to cover them, the plums, and put them into bottles ;
one glass of white wine, and a blade of then boil 'the syrup to la nappe, and
mace; cover them close, and let them when cold, add to it three-fourths of its
stew very gently till they are tender; quantity of the best brandy, stir it well,
then take up the plovers, lay them in a strain and pour the mixture over the
dish, keep them hot; put a piece of but plums. Cork the bottles tight. Green-
ter rolled in four, tó inicken the sauce, gage plums are done like apricots. (See
let it boil till smooth; squeeze into it a Apricots in Brandy.),
little lemon ; skim it, and pour it over Plums Candied. Choose your fruit
the plovers.
of a nice shape and good size; cut them
Piovers au Gratin.* - Pick, clean, in balves, lay them on a large shallow
and singe four plovers ; make a farce dish, strew powder-sugar over, and put
with their intestines, (except the giz- them into a moderate oven, tightly
zard), minced, and mixed with halt the closed; in half an hour's time, take them
quantity of grated bacon, a little shred out, and place the plums one by one on
parsley and shalots, salt and pepper, fll glass plates to dry.
the plovers with this; lay a gratin (see Plums, Clear Cakes of:--Fill a jar with
that article) on your dish to about the the white pear plums, set it in a sauce-
thickness of an inch, place the plovers on pan of boiling water on the fire; when
it, and fill the spaces between them with sufficiently done, let the clear juice run
the same ; raise the gratin round, but from it, and to every pint of it, add an
take care not to cover the breast with it; equal quantity of sugar, boiled to candy
lay slices of bacon over the whole, and height; put the jaice to the syrup, set
set it over a moderate fire, with rather a it on the fire, and keep stirring ít till
brisk one at the top; when done, drain the whole is quite hot, but not boiling;
off all the fat, and serve them with an then pour it into glasses, and dry the
Italienne.
cakes in a stove.
PLOVERS à la Perigueux. * -Put four Plum Cream.-This is made in the
plovers into a stewpan, with a dozen same manner as peach-cream, and made
whole truffles, (skinned), a bouquet, some with the magnum bonum ; the other
basil, salt and pepper; give them a few kinds will do, but the first-mentioned
turns in a little butter, and then add a is best.
glass of champagne, and six ladlesful of PLUMS Fromage, Bavarois.* - Take
reduced espagnole ; skim it well, and the stones from an hundred small, or
when done, take out the birds and thirty-six large plums, make a marma.
truffles, place them on a dish, the truffles lade of them with half a pound of clari.
at the top; reduce the sauce, add the fied sugar; rub it through a fine sieve,
juice of a lemon, and serve it.
mix the isinglass in, and proceed as
Plovers Roasted.*-Make a farce with usual. (See Fromage Bavarois.)
the intestines of four plovers, as directed PLUMs with Almonds, Gimblettes of.*.
for plovers au gratin; stuff the birds These are made in the same manner
with this farce, sew it in, and fasten as other gimblettes; (See Peach Gim-
them on skewers; cover them with slices blettes), only that plum-marmalade and
of bacon, and wrap them in paper; fix sweet almonds, blanched, are used in-
the skewers to a spít, and roast the birds. stead of peach-marmalade and pistachios.
When quite done, unfasten and dish Plums in Jelly:-When the plums are
them. Serve with a ragoût of truffles preserved in their first sugar, drain and
poured over them.
strain the syrup through a jelly.bag.
PLOVER'S Eggs-Boil them ten mi. Take some ripe plums and codlins, put
nutes, and serve them on a napkin either them into a saucepan with as much
hot or cold.
water as will cover them ; set them on
PLUMS, in Brandy.* -Take twelve the fire, and when quite soft, press out
pounds of fine magnum bonum plums, the juice and strain it, and for every
and three pounds of sugar ; the fruit pint of jnice, boil a pound of sugar to
should be turned in colour, but not ripe; soumé ; boil the juice a little, then add
prick, and put them into a saucepan the syrup, and plums, and boil all to-
with cold water, set them on the fire ; I gether. Take it off, and when it has
2 N 3


PLU
( 414 )
POI
Bettled a little, skim and pour it into the stalks close, and prick the fruit in
glasses. A little
scraped ginger, soaked several places, especially round the stalk;
in water for two or three days, and then place them in a saucepan of water
boiled with the above, imparts a fine fla over the fire, and as soon as the water is
vour to the jelly.
ready to boil, take the saucepan from
Plums, Marinalade of.* - Take six the fire ; in four-and-twenty hours, re-
pounds of plums, and four pounds of place the plums in the same water on a
sugar; stone, and put the fruit into a gentle fire, with a small quantity of ver.
cullender, beat
it through with a wooden juice to preserve their colour. Keep the
pestle into a preserving-pan, which set water hot, without allowing it to boil, for
on the fire, to dry the pulp, stirring it three hours, . stirring it occasionally ;
constantly; In the mean time, clarify when the fruit is perfectly green, in-
and boil the sugar to petit cassé, then crease the heat till the plums rise to the
mix it with the fruit (still on the fire), surface, when they must be taken out
stir it till the whole is of the consistence and thrown into cold water, which
of jelly, then take it off, and pour the change frequently till the plums are per-
marmalade into pots.
fectly cold, then drain them. Put the
If the plums are not quite ripe, they fruit in some sugar boiled to la nappe,
must be boiled once or twice before they boil them up a few times, adding a little
are pressed through the cullender. Some water ; skim, and then pour the whole
of the kernels may be added, if ap- into a pan; the next two days, drain off
proved; they should be pounded before the syrup, and increase the degree of
putting in the marmalade.
boiling each day ; the third and fourth
PLUM (to pickle like Olives.)-Take days, boil the fruit with the syrup, keep-
the plums before they are quite ripe, and ing them covered, and increasing the
put them into a saucepan with white wine degree, until the last time, it reaches to
vinegar, salt, water-fennel seed, and dill, perlé. Put the preserve into pots, and
as much of each as will impart a flavour place them for two days in a stove.
to the pickle ; when it boils put in the The same fruit may be preserved dry
plums, let it boil again, then take it off; also. The operation is the same, but
let it stand till cold, then put them into the syrup is drained off
, and the plums
jars.
laid on tin plates before ihey are put into
Plum-Buds to Pickle.-Gather some the stove.
plum.buds, and put them into boiling salt Plum Pudding. *-Cut the crumb of a
and water; when they have boiled, before penny loaf into slices, pour over them a
they are tender, take them out, drain the sufficient quantity of boiling milk to
water from them, when cold add some soak them when quite soft, beat the
wbite-wine vinegar, two or three blades bread up with half a pound of clarified
of mace, and a little whole pepper; put suet, half a pound of raisins stoned, half
these into the pickle and leave it; in about a pound of currants, sugar to the taste,
eigbt or nine days, boil them again a five eggs, well beaten, candied-orange,
few times, taking care not to let them lemon, and citron, and a few bitter al.
get soft; when cold, put the whole into monde, pounded ; 'mix
the ingredients
jars, and tie them down.
thoroughly, add a cup of brandy, pour it
Pluns Preserved (Dry).-Gather the into a dish, and bake it. When done,
plums when full grown and just turning turn it out, and strew powder-sugas
colour, prick and put them into a sauce-
pan of cold water, set them on the fire These ingredients make as gnod a pud-
until the water is on the point of boiling; | ding, boiled. Take care to flour well
then take them out, drain and boil them the cloth, or mould, ured for this pur.
well in some clarified sugar, let them pose. Few things require more boiling
settle, and then boil them again ; if they than a plum-pudding; be careful, there-
shrink and will not take the sugar, prick fore, to let it be sufficiently done.'
them as they lay in the pan, and then POELEE.* -Take two pounds of real,
give them another boil, skim and set two pounds of bacon, two large carrots,
them by : the next day, add some more and three onions; cut all these into dice,
sugar, boiled to soufflé, to the fruit, and and put them into a stewpan, with a
Byrup, then do them together; place pound of butter, the juice of three or
them in a stove till next day, when drain four lemons, four cloves, two bay-leaves,
the plums from the syrup, sprinkle a bruised, a little thyme, salt, and pepper;
little powder-sugar over, and dry them set it over a good fire, and when pretty
in a stove.
well reduced, add a ladlelul of pot set.
PLUMS, Preserved Liquid.* - Gather uings ; as soon as the whole is about half
the plums green, firm, and when the done, take it off, and set it by for use.
stone may be extracted with ease, cut POIVRADE.- Put into a stew pan a
over.


POR
POR
( 415 )
large bunch of parsley-leaves, some scal- | houses does not answer for curing any
lions, two bay-leaves, a little thyme, a way, the fat being spongy. Dairy ſed
dessert spoonful of fine white pepper, a pork is the
best. The prime season for
glass of vinegar, and a small quantity of pork is from Michaelmas to March.
butier; set the pan on the fire, and re Bacon-hogs and porkers are cut up
duce the whole till nearly all gone, when differently, Hogs are kept to a larger
add two ladlesful of espagnole, and one size; the chine (or back bone) should be
of stock; reduce these again to the cut down on each side, the whole length,
proper consistence, and strain it for use. and is either boiled or roasted; the chine
POMEGRANATE Clear Cakes.- is considered the prime part.
Pare some good boiling apples, and put The sides of the hog are made into
them into a saucepan with as much water bacon, and the inside is cut out with very
as will cover them, set them on the fire, little meat to the bone. There is a large
and when perfectly soft, press the pulp spare-rib on each side, which is generally
through a sieve, and then strain it. Boil divided into two, one sweet bone, and
this jelly with the juice of two or three one blade bone. The bacon is the whole
pomegranates, that of one orange, and outside, and contains a fore-leg and a
one lemon, and the rind of each grated; ham; the latter is the hind-leg, but if
strain it again, and to every pound of left with the bacon it is called a gammon.
jelly add a pound and a quarter of fine There are also the griskins. Hog's lard
Bugar, boiled till it cracks, colour it with is the inner fat of the bacon-hog.
cochineal; pour it into glasses (taking Pickled pork is made of the flesh of
off the scum before it becomes cold). bog, as well as bacon.
Set them in a stove, and when the Porkers are not so old as hogs; their
top is dry, turn them out, and put them flesh is whiter and less rich, but not
to dry again ; then cut them into what- equally tender. It is divided into four
ever forins you please, put them into the quarters. The fore-quarter consists of
stove or oven to harden, then lay them on the spring, or fore-leg, the fore-loin, or
sieves, and when thorougbly dry, place neck, the spare-rib and griskin. The
them in boxes with paper between. A8 hind consists of the leg and loin.
they are apt to become moist, they A variety of nice dishes may be made
should be looked at frequently.
of the feet of pork; they should be cut off
POMEGRANATES, Transparent Jelly of. | before the legs are cured. The same
-Take the seeds from five very fine may be observed with the ears.
pomegranates, from which extract the The bacon.hog is sometimes scalded
juice by pressing it hard through a horse-to take off the hair, and is sometimes
hair sieve ; filter this juice and mix it singed. The porker'is always scalded.
with some eyrup tinged of a rose colour, PORK, Blade Bone of.-li should be
with a little cochineal ; add the isipglass broiled, and when nearly done, peppered
to this, and finish as usual. (See Clear and salted. Put to it a piece of butter,
Fruit Jelly.)
and a tea-spoonful of muştard, and serve
POMEGRANATES, Syrup af.*-Take five it very hot.
very ripe large pomegranates, extract The blade bone is taken from the
the seeds (which must be very red); bacon hog ; the less meat left on it, in
crush, and put them into a skillet, with moderation, the better.
hall a pint of water ; set them on the Pork Cheese.* - Take a pig's head,
fire till soft, and then squeeze the juice and having boned it, cut all the meat
through a new coarse cloth; clarify a into rather thick slices; do the same
pound and half of sugar, and boil it to with the ears; separate the fat from the
soufflé, then add the juice, boil them lean, and mix the whole with bay leaf,
together w the usual consistence of thyine, basil, sage, parsley (all shred
syrups. It must not be bottled until fine), salt, pepper, nutmeg, and other
quite cold. This number of pomegra. spices, the peel and juice of a lemon; lay
nates will yield a quart of syrup.
the skin of the head open over a salad.
Pork to Choose. If the pork is fresh, bowl; arrange the pieces in it, inter-
the flesh appears cool and smooth; if mixing with them a little leaf, tongue,
tainted, it is clammy; the knuckle in à l'écarlate, and truffles; when all are
general is affected first. There is a kind put in, wrap the skin
round them; sew
of pork called measly; when in this it up very tight, and dress it as directed
staie it is extremely unwholesome to eat; for hog's head; when sufficiently done,
but you may easily discover when it is take it from the fire, and whilst warm,
measly, the fat being impregnated with put it in a mould to give it any shape
small kernels. If the rind is tough, you may desire.
thick, and cannot easily be impressed by PORK Cheese (Italian).* - Pound a
the finger, it is old. Pork fed at still- | pig's liver, with iwo third's bacon, and


POR
( 416 )
POR
one third leaf; when they are thoroughly | salt will produce. If kept from the air
incorporated, add to them shred thyme, it will continue good for two years.
sage, basil, bay leaf, parsley, coriander, PORK, Pickled.* -Take the breast or
spices, anise (pounded), grated nutmer, belly parts of a pig; cut it in pieces, each
salt and pepper. Line a mould with caul, of which rub well with fine salt and a
into which put the above preparation little saltpetre; put them one on another
cover it with thin slices of bacon, and into a jar, as close as possible ; fill up all
bake it. When done, leave it to cool in the interstices with salt, cover the jar
the mould.
with a cloth, and close the jar tight.
Pork Chitterlings.*-Take the fat guts Leave the pork thus for a week or tea
of a pig, wash and cut them into such days, and then they may be served as
lengths as you may desire, and then put you please.
them into vinegar and water, with thyme, Pork Pie-Cut into chops a piece of
bay-leaf, and basil, for twelve hours; after loin of pork, with the rind and part of
which, chop up a part of the above, some the under bone cut off ; season them
fresh pork, and leaf; and season them with pepper and salt, cover them with
with salt, pepper, four kinds of spices, puff paste, bake the pie, and when ready
and a little anise in powder; put these to be served, put in some cullis, with the
into the remaining guts, so as to fill them essence of two onions, and a little mus.
about two thirds, tie them up, and boil tard mixed with it.
them in equal quantities of water and Pork Pie.-Make a short paste the
inilk, to which add salt, thyme, basil, same as for tarts; butter a large deep
and bay-leaf. When done, leave them copper monld (or a stewpan will do),
to cool in the liquor; they must be round the bottom and sides, place the
broiled before they are sent to table. paste tolerably thick, and having stewed
Pork, Fritters.* - Are made in the ihe pork with pepper and salt, and a little
same manner as veal fritters; the pig's grated nutmeg, place it in the crust with
fry make the best. They
should be fried the gravy over it; cover it in with a good
in olive oil; and made of a lighter colour crust on the top, garnish it over with
than other fritters.
leaves, egg it, and bake it in a moderate
PORK Griskin. - Pork griskin is in oven; when done, take it ont, letting it
general extremely hard; the best way to stand in the mould till cold; and having
prevent this is by putting it into a suffi- stewed some odd bits of pork, or bones,
cient quantity of cold water to cover it, for gravy, reduce it till it becomes toleo
And let it boil mp; then instantly take it rably strong, turn the pie out of the
off, and put it into a Dutch oven; it will mould, and pour in the gravy. If you
be done in a few minutes. It should be should not happen to have any bits of
rubbed all over with butter, and then pork, beef will do to make the gravy; it
floured before it is put to the fire,
must not be cut till thoroughly cold; the
Pork (Hashed) and Onions. *-Cut a odd pieces mear the spare-rib, the kid-
cold roasted chine of pork into small neys, &c. will do very well for this pie;
slices ; clear away all the skin, and take the less bone, the better it will cut.
fifteen large onions, cut them in balves; Pork (Cheshire) Pie. -Skin a loin of
take the bearts, and cut them into half pork, cut it into steaks; season it with
rings; fry them lightly; drain and put salt, nutmeg, and pepper; make a good
them into a stewpan, with two spoonsful crust; put into the dish first a layer of
of consommé; when reduced to a glaze, pork, then a layer of pippins, pared and
add the meat, and four spoonsful of cored, and a little sugar, sufficient to
espagnole. Make it hot, without boiling ; sweeten the pie, and then a layer of pork;
put in some butter, and serve it.
put in half a pint of white wine, some
Pork, to Pickle.-The quantities must butter on the top, and close your pie ; if
be proportioned to the middlings of r it is a large one, it will require a pint of
pretty large hog, the hams and shoulders wine.
being taken off.
Pork Potted.-Cut the meat from a
Mix, and pound fine, four ounces of leg of pork into pieces, pound it very wel!
saltpetre, a pound of coarse sugar, an in a mortar, season it well with salt and
ounce of sal. prunel, and a little cummon pepper; then mix the meat with rose-
salt; sprinkle the pork with salt, and mary and sage, shred small; put it into
drain it for twenty-four hours; then rub a pot to bake with a pound of butter:
with the above ingredients ; pack the when it comes out of ihe oven, drain it
pieces tight in a small deep tub, filling from the gravy, and press it down close
up the spaces with common salt. Place in a dry pot. Then having skimmed off
large pebbles on the pork, to prevent it all the butter from your gravy, clarify as
from swimming in the pickle, which the much more butter as will cover the meat


POR
( 417 )
POR
an inch thick in the pot; cover the pot down with paper over it. It will be much
with wet paper, and set it in a cool place. better for letting it stand a day or two.
PORK, with Salt.* -Take any joint of When you wish to make them up, roll
fresh killed pork you like, sprinkle it them up about the size of a sausage,
with coarse salt and spices; the next dip them in egg, and then roll them
day spit, and roast it, basting with its own in four; have some butter on the fire,
gravy; take care that it is thoroughly and when very hot, put them in, shaking
done. Serve with whatever sauce or them about nearly the whole time, till
garnish you please. Some persons lard they are done of a fine colour; then serve
it with green sage before it is roasted. them hot to table. If you choose you
PORK (fresh) Sauce.*-Cuttwo or three may put them into skins, taking care
good-sized onions into slices, and fry that they are very clean, filling them
them lightly in oil; then add two spoons- very gently with a funnel, otherwise
ful of cullis, a little broth, a few mush they may siand a chance of being broken;
rooms, chopped, a clove of garlic, vine. these are best for garnishing a turkey.
gar and spice. Let it boil half an hour, PORK Sausage to Eat Cold.- Season
reduce to a proper consistence, skim and fat and lean pork with salt, saltpetre,
strain it.
black pepper, and allspice, all in fine
Pons Sausages.--Take two pounds of powder, and rub into the meat; the sixth
lean pork, three pounds of chine fat, free day cut it small, and mix with it some
from skin, some sage leaves, chopped shred sbalots, or garlic, as fine as pos-
fine, pounded cloves, pepper and salt; sible. Have ready an ox gut, that has
beat ii fine, and either press it into pots, been scoured, salted, and well soaked,
and roll it when it is used, or put it into and fill it with the above stufling; tie up
skins.
the ends, and hang it up to smoke, the
PORK Sausages.*_Take one third fat, same as a ham, first wrapping it in a fold
and two thirds lean fresh pork, chop it or two of muslin. It must be high dried.
well, but not too hne; season with salt, Some persons eat it without boiling,
pepper and spices, and put it into a pan, others prefer it boiled. The skin should
which set on hot ashes for half an hour ; be tied in several places, so as to make
clean the guts thoroughly (they may be each link about eight or nine inches long.
of any animal), tie one end, and fill them Pork, Spring or Forehand. Take out
with the above, gradually, pressing them the bone; then sprinkle over the inside
gently that the meat may descend to the some salt, pepper, and sage, dried ; but
bottom; divide, and tie them in what first warm a little butter to baste ; then
lengths you please.
four it, roll it up tightly, and tie iti
PORK Sausages.--Take pork in which then roast it by a hanging jack. It will
there is more lat than lean, mince it with take about two hours to roast.
parsley and young onions, and season Pork, Chine of.*-Cut this piece as
with salt and fine spices; put the whole square as possible, and leave the fat on
into the gut of a call or pig, tie the sau it an inch thick, score it, and skewer it
sages of a proper length, and broil thein; into proper forin, roast it for two hours;
you may give them any flavour you think serve it with tomata, piquante, or Robert
proper, with truffles, shalots, &c. If sauce.
with truffles, mince them with the meat PORK (Chine of) Roasted.-If parted
according to the quantity you choose ; if down the back-bone, so as to have but
with shalots, you must use very little, one side, it will take two hours to roast
for fear the taste should predominate too before a good fire; but iſ not parted it
much. Flat sausages are made in the will take three hours.
same manner, with this difference, that Chines are usually salted and boiled.
tbe meat is put into a pig's maw. Some PORK (Chine of) Stuffed. – Take a
persons add a glass of white wine to the chine of pork that has hung four or five
sausage meat when mixing.
days; cut some holes in the lean, and
PORK Sausages.-Take eight pounds of stuff it with a little of the leaf fat, chop-
lean pork, free from gristle and skin; ped extremely small, some parsley,
shred and chop it very fine, then chop thyme, a small quantity of sage, and
four pounds of beef suet, and four pounds shalots, cut very fine, seasoned with pep.
of pork fat, shred extremely fine, and a per, salt, and nutmeg; it should be stuit:
good handful of sage; spread the meat ed 'pretty thick, and served with good
out upon a large dish, and shake sage gravy in the dish. Apple sauce, and
over it; grate in two nutmegs, add a potatoes should be served with it.
spoonful of salt, and about three spoons. Pork Chops, Broiled.-Broil them in
ful of sweet herbs, very finely
chopped; the same manner as mutton chops, but
shake over it the pork fat and the suet, they require more doing. Put a little
then mix all well together; pot it close good gravy to them, and strew over a


POT
( 420 )
POT
consistence; put the bones of the chickens son with pepper, salt, and nutmeg; serve
into the above, and let it simmer over a them dry.
small fire for two hours; about a quarter Purator Cheesecakes.* -Pare and wil
of an hour before dinner pour some of it thoroughly half a pound of the best kind
over the bread to soak it as usual ; just of potatoes; when quite done, rub them
before serving, strain the whole through through a sieve, and mix with them two
a fine sieve.
egke well beaten, a sufficient quantity of
Potage d la Suinte Méné houlde. For milk to make it into a paste,a few currants,
this potage you must have eight or nine a little spice, and grated bread. Lay this
clear carrots, scraped, cut in quarters, on puff paste, like other cheesecakes,
and the inside white taken out, then boil and bake.
it with six heads of celery in a stewpan of POTATOE Biscuits.*-Beat the yolks of
water with a spoonful of salt, till perfectly fifteen eggs with a pound of sifted sugar,
tender; put them in a sieve for a few migrate the rind of a lemon on a piece of
nutes, then stir them in a stew pan with lump sugar; scrape off the yellow sugar
two ounces of butter, on a slow fire for a with a knife, and having dried it well,
quarter of an hour, with a little salt, a add it to the above, and continue to beat
small lump of sugar, and one handſul of till it becomes quite white; in the mean-
peppercorns ; when they are well washed, time whip up an equal number of wbites,
put in a ladlelul of good veal gravy or and mix them lightly with the rest; then
espagnole, and when it boils rub it sift into it half a pound of potatoe four;
through a tammy; add a pint more of stir it in, and pour the preparation into
the gravy when the whole is put into the paper cases, but not to fill them i glaze,
soup pot, till within one hour of the din, and place the cases on paper laid on a
ner, then place it on the stove to boil clean baking-tin, and bake in a moderate
gently; having some vegetables prepared oven.
the same as in Vegetable Soup, well POTATOES (Young) à la Crême.-Take
stewed down in a quart of good consommé, some fine young potatoes when they first
put them in the purée for ten minutes ; come in; boil them in a little water with
before serving, skim and stir it gently, plenty of salt, and when done, carefully
then pour it in the turcen.
take off the skin ; toss them in a good
Potage à la Viennet.* -Take some cream sauce, and serve them at the se-
slices of crumb, about half an inch thick, cond course.
cut them into squares, ovals, or circles, POTATOES, à la Crême.* - Put into
according to your fancy; they must, a saucepan about two ounces of butter, a
however, be all of the same shape and dessert-spoonful of flour, parsley, scal-
size, twenty or thirty are sufficient; fry lions (both sliced small), salt, and pep-
them in a quarter of a pound of butter over per; stir them up together, add a glass
a brisk fire; when they are of a nice colour, of cream and set it on the fire, stirring
lay them on a cluth to drain, then put them till it boils; then having cut some boiled
into a soup-tureen, and ten minutes be- potatoes into slices, put them into the
fore you serve, pour on them any sort of above ; give them a boil, and serve them
clear purée you may think proper. hot.
Potage d la Xavier. * -Take a pound POTATOES, Croquettes of.–Take the
of flour, six yolks, two whole eggs, a lit. Donery parts of some well roasted pnta-
tle salt, and a sufficient quantity of stock toes; put them into a mortar, and pound
or broth to make the above into a thin them with some cream; rub the purée
paste, to which add a spoonful of shred through a sieve, and add some butter,
parsley, some grated nutmeg, a little shred parsley, yolks of eggs, and the
pepper, and mix them well. Pour some whites beaten to a snow; make this pre-
good stock or broth into a saucepan till paration into little balls, which roli in
about three parts full, set it on the fire, bread-crumbs; fry the croquettes of a
and when it boils take a skimmer, through nice colour, and serve them hot. A lit.
which rub the above-mentioned paste ; tle powder-sugar and orange-flower water
be careful to keep it constantly boiling, may be added to the above.
that the paste may stiffen, and skin it
POTATOES (French Custard af)
well. A quarter of an hour is sufficient Roast thirty of the best potatoes in hot
time to do this potage.
POTATOES à l'Anglaise.*-Haring of which take three pounds, and heat it
ashes; pare, use only the whitest part,
well washed as many potatoes as you may up thoroughly with a pound of fresla but-
require, boil them in salt and water; ter; then add the yolks of twelve eger, a
when pearly done, pare and cut them pound of powder-sugar, two ounces of
into slices, then put them into some crisped orange.flower, (also in powder),
melted butter, and fry them lightly; sea- a pinch of salt, and a few apoonsſul of


POT
( 421 )
POT
chantilly cream; add to these the whites of stock, and a very little vinegar. Serve
of twelve eggs, whipped firm; then pour very hot.
this preparation into a croustade, like Potatoes à la Maſtre d'Hôtel.* -Have
other French custards, put it into a mo- ing boiled your potatoes as usual, pare,
derate oven, and bake it for two hours, and cut them into slices, which put into
or two and a half if necessary. Glaze a stewpan, with a good piece of butter,
and serve it.
shred parsley, and scallions, salt and
POTATOES (Frangipane of), * - Take pepper; set them on the fire a short
some steamed potatoes, (let them be time, and then fry them lightly in a little
thoroughly done); pare, and pound butter and sweet herbs; if you find the
them perfectly; then put them into a butter oils, pour in a spoonful of water.
basin, add some whole eggs, a little but. Serve with a little lemon juice.
ter, the rind of a lemon grated, some POTATOE Pie. - Skin some potatoes,
bitter almonds crushed, a small quantity and cut them into slices; season them;
of sugar, and a grain of salt; m x these and also some mutton, beef, pork, 02
together well, and use this frangipane veal. Put into your dish alternate layers
according to the usual directions. of meat and potatoes, until the dish is
POTATOES Fried for Garniture.* _Cut filled.
about forty potatoes either into balls or POTATOES à la Provençale.*-Put into
corks, wash and drain them. Clarify a a saucepan about two ounces of butter,
pound of fresh butter, and when melted, cut into several pieces, and three des-
pour it over the potatoes (which have sert spoonsful of oil, half the peel of a
been put into a frying pan); take care lernon, parsley and scallions (both shred
that they do not lay one on another; small), grated nutmeg, a tea-spoonful of
cover the pan, and set it on a brisk fire, four, salt and whole pepper; throw some
but lessen it afterwards, and then puí potaioes into boiling water, in a few
hot coals on the lid ; stir the potatoes minutes take them out, pare and cut
occasionally until they are of a nice gold them into four or six pieces, according to
colour, then drain, and fry them in a their size ; put these pieces into the but-
little butter and veal glaze. Observe, ter, &c., set the saucepan on the fire,
the potatoes should be dressed only just stirring them constantly, taking care not
before they are wanted.
to let them boil. Serve with a little
POTATOE Fritters.* - Wash and pare lemon-juice squeezed over.
some potatoes; ent them into slices, POTATOE Pudding.
Having tho.
which soak for half an hour in a little roughly boiled t«o pounds of potatoes,
brandy, with the rind of a lemon; then peel and pound them well, then mix them
drain, dip them in a good batter, and fry with half a pound of melted butter, the
them of a nice colour; drain them again, same of powder-sugar, and six eggs;
place the fritters in a dish, sprinkle sugar beat the whole well, then add a handful
over, and serve them hot.
or two of flour, and a glass of white wine;
POTATOES (Gâteau of).-Pare as many stir these in, tie it in a buttered cloth,
steamed, or well-boiled dry potatoes, and and boil it for half an hour.
pound them in a mortar, add butter and Potatoe Pudding.* - To two pounds
milk in which sugar has been dissolved; of potatoes, boiled and mashed, when
when the potatoes are well beaten and cold, add three eggs well beaten, two
mixed, set the paste on the fire and boil ounces of moist sugar, a little nutmex,
it; then pour it into a basin to cool; then and a pint of new milk'; add lennon-peel
put to it the yolks of eight eggs, a suffi- if you please. Bake it.
cient quantity of sugar, the whites of POTATOES (Purée of).*_Steam some
four eggs beaten to a snow, and two potatoes thoroughly, and having pared
spoonsful of orange-flower water. Take them, put them into a mortar, and pound
a saucepan, butter the inside well, and them as fine as possible, moistening them
sprinkle the sides over with bread with good stock. Rub them through a
crumbs, and pour in the above prepara- sieve into a saucepan, and dilule the
tion ; set it on the stove with hot ashes purée with more stock ; set it on the fire,
on the lid, and let it remain till done, and stir it till it is of the requisite con.
and nicely coloured, when it may be sistence, which should be tbat of thick
turned on a dish.
cream; serve the purée with fried bread
POTATOES à la Lyonnaise.* --Cut some round, and browned with the salaman-
boiled potatoes into slices, which put intoder.
a saucepan, and pour over them a clear POTATOES (Quenelles of).* — Put some
purée of onions; ket them on the fire, of the best kind of potatoes into hot asbes
and keep them hot, without letting them to roast; when done, take out all the
boil; add pepper, salt, a small quantity Aowery parts, which put into a mortar,
20


POT
( 422 )
POU
Ponnd it well, and rub it through a sieve; | butter, mix these together till they firm
take half the quantity of butter, and beat a very smooth paste, and dilute it with
it in the mortar with the potatoe flour, nearly all the infusion, add a pound of
till it becomes a very fine parte ; then powder-sugar, and a pinch of salt; set
mix with it parsley and scallions, salt, the saucepan on a moderate fire, stirring
pepper, grated nutmeg, the yolks of five constantly the moment it begins to
or six eggs, and the whites of two or ibree thicken, take it off that it may more
well whipped; make your quenelles, and readily acquire consistence; then replace
poach thein as directed (see Fowl Que- it on the stove, and dry it for a few mi-
nelles). Drain the quenelles, place them nutes; then remore it again, mix with
in a dish, and pour over them an espag it the yolks of sixteen eggs, which should
nole travaillée, tomata, portuguese, or reduce it to the consistence of créme pa.
any other sauce you may preſer.
tissière, if not, pour in the infusion which
POTATOE Rolls*-Take a duzen large was reserved having in the interim
potatoes, and roast them in hot ashes ; whipped the sixteen whites to a strong
when thoroughly done, pare and remove froth, stir them as lightly as possible into
all those parts which may be at all co- the above; make the whole quite hot,
loured by the heat, and of the remainder and then pour it into a croustade; set it
weigh three quarters of a pound, which in a moderate oven for an hour, or an
put into a mortar, with a quarter of a hour and a half; serve it the iristant it
pound of butter, and beat them together is brought from the oven, either glazed
well; then add four ounces of powder- or not, according to your taste.
sugar, two of siſted flour, tlie yolks of POTIRON (Gáteau of ).*-Peel and
two eggs, and a grain of salt ; pound these cut some potiron into small pieces, and
all together to a fine paste, four a slab, put them into a stew pan with a little
lay the paste on it, and having rolled it milk; when sufficiently soſt, press it in a
out, cut it into four eqnal parts, divide cloth to get rid of all the water; then
there again into small bits ibe size of a give it a few turns in some butter, add
walnut, which roll into balls, or any other some potatoe Aour, milk and sugar, and
form you like better; place them on a let it boil slowly till of the proper con,
slightly buttered baking-plate, dorez, sistence, then take it from the fire, and
and bake them in a moderaie oven. Let pour it into a basin; as soon as it is cold,
them le of a nice colour, and dry a little, add the yolks of eight eggs, sugar, iso
that they may be crisp.
spoonsful of orange-flower water, and
Potatoes (Soufflé of)..-Take six des- the whites of four eggs beaten to a snor ;
gert spoonsful of potatoe Aour, which pour this preparation into a well bultered
dilute with a pint of cream, the yolks of saucepan, and set it on a stove, cover the
four eggs; add six ounces of sugar, two lid with hot ashes. When done, and
ounces of butter, and a little shred le. sufficiently coloured, turn it on a dish,
mon-peel; set this mixture on the fire, and serve.
stirring till it has boiled up several times; POTIRON (Potage of).*-Cut some pot.
then take it off, and when cold, mix in iron into raiber Targé dice, wliich put
the yolks of six eggs, (or more if necego into a saucepan with a little water, and
sary); whip four whites of eggs as if for boil it till gufficiently done; then put it
biscuits, and stir them lightly into the into a cullender to drain, and when quite
soufflé, which put into a silver dish, and dry, rub it through a boliing; put the
finish as usual.
purée into a saucepan, with a proper
Potatoe Flour, Method of procuring.* quantity of milk, so that the potage be
-Wash and brush tiltren pounds of the not too thick, and add a quarter of a
most flowery kind of potatoes; bave pound of burier. Cut some slices of
ready a large pan full of water, into bread in to such shapes as you may think
which grate the potatoes ; when all are proper, brown thein ligbily in a linle
done, change the water, in three hours' butier the same as for spinach, lay them
time change it again, wash the flour twice in your dish, and pour the potage on
more, then drain it on a silk tammy, and them; take care that it be well salted.
put it in the oven to dry; if you want the POUPELIN.*- Put into a saucepan
flour quickly, put it on a stewpan, which four glasses of water, a quarter of a pound
ret on hot ashes ; sift it before yon use it. of buitier, the zeste of a lemon, and a
The above quantity of potatoes will yield pinch of fine salt; set it on the fire, and
two pounds of flour.
as soon as it begins to boil, take it off,
POTATOE Flour (Soufflé of).* - Make and put in as much siſted flour as will
an infusion of any aromatic article you make a paste the consistence of choux,
please; then take a moderate sized salice tlen replace it on the fire, and keep
pan, into which put half a pound of sifted stirring till it diiex; make a sirailar mix.
potatoe four, the same quantity of fresh | ture, and when that al:o is dry, put buth


POU
( 423 )
PUD
into a mortar, with half a pound of pow POUPELIN à la Reine. *-Make a choux
der-sugar, an ounce of orange-flowers, paste, with very little butter, and a god
and two eggs at a time, until five and deal of flour, dry it as much as possible,
twenty or thirty are used, by which time and then dilute it again with eggs. Lay
the paste will be of the proper consis, your choux very small, and of an equal
tence, then pour it into a lightly buttered size, dorez and put them in the oven; as
tin; put it into a moderate oven, and soon as they are well dried, and of a nice
leave it. In three hours' time, if the colour, oil the mould you intend to use ;
poupolin is of a nice gold colour, take it and having clarified and boiled some sue
out, cut off the top, and with a spoon gar to cassé, take up the choux on the
remove all the inside, then set it in the end of a skewer, dip them in the sugar,
oven to dry. When cold, spread all over place one in the middle of your mould,
the interior apricot marmalade, on which and lay the others round it until the in:
strew sweet macaroons crushed, then terior is completely covered, taking care
turn it on a dish, and serve.
that they touch each other; when done,
POUPELIX Histoiré. * -Put into a sauce turn the mould over carefully on a folded
pan eight glasses of water, and as many napkin, and serve the poupelin.
ounces of butter; set it on the fire, and PRAWNS.-When in perfection, they
as soon as it boils take it off, and add have an excellent smell, and their flavour
as much siſted four as will make a stiff is extremely swert; they are firm and
paste, replace it on the fire, stirring con. stiff, the tails (which turn inward) parti-
stantly for some minutes to dry; then cularly. When the prawns are fresli,
take it out, and make a second quantity their colour is very bright; but if stale,
in the same manner, and when that also they are pale, and clammy to the touch.
is dried, put bosh into a mortar, with Prawss Buttered.-Take them out of
three quarters of a pond of sugar, two the shells, and warm them with a little
ounces of orange.flower, and sis "ggs ; | good gravy, a bit of flour and butter, a
then beat it up, add six more, and so on very little nutmeg, salt and pepper; sim.
until the paste is moistened completely mer a minute or two, and serve' with
with fiſty or sixty eggs; pour this pre- sippets, or with a cream sauce instead of
paration into a large, well-buttered | brown.
mould of twelve sides, and put it into a Prawns (Currie of).- Sce Currie of
hot oven. In two hours' time the paste Lobslers.
will rise above the mould, and some parts Prawns in Jelly. – Make a savoury
of it fall uver, which, however, is un fish.jelly, and put some into the bottom
avoidable, and of no consequence. When of a small deep dish; when it is cold, lay
it has stood three hours and a half, draw in the prawns, with their backs down-
the mould to the opening of the oven, wards, and pour more jelly over them.
and if the top of the poupelin is of a nice Turn out when cold.
colour, cut it off, and with a large spoon, PRAWNs to Serve.* - Take a pound
take out all the parte from the inierior and a half of fine prawns, pick and trim
of the mould, so as to leave a complete them neatly; have ready a deep dish or
croustade withinside, which must remain soup-plate, the centre of whichi fill with
a few minutes to dry; then take it out, any kind of salading you please, pro-
and when nearly cold, fill this croustade vided it has no smell ; caver this with a
with three pounds of apricot marmalade, large napkin, folded square, and the cor-
and over that a pound of sweet macaroons ners turned down, so as to form an octa-
crushed; this done, turn the inould over gon, leaving no more than the border of
on a layer of common paste, nearly an the plate or dish visible; place a band.
inch larger than the top of the mould, ful of nice green parsley on the napkin,
which may now be removed. Dissolve and the prawns in a pyramid on it.
in a bain-murie a pot of apple-jelly, and PUDDING (Directions for). - Take the
another of red currant-jelly, then with a greatest care in boiling of a pudding, that
feather cover the twelve sides of the the cloth is perfectly clean, otherwise
poupelin alternately with these two jel- the outside of the pudding will have a
lies; then mix them together, and by disagreeable flavour; to prevent this, the
the same means wash over the other cloth should always be nicely washed and
parts of the poupelin. If you wish to kept in a dry place, and when wanted for
urnament it still more, cut out a number use, it should be dipped in boiling water,
of leaves of pistachios or green biscuits, squeezed dry, and floured.
which stick on with apricot marmalade, The water should boil quick when
in such form as you may think proper, the pudding is put in; and it should be
and between them place well-washed dry noved about for a minute, for fear the
currants. Serve it as soon as possible ingredients should not mix.
after it is decorated.
When the pudding is done, a pan of
202


PUD
PUD
( 424 )
cold water should be ready, and the pud- a little, the crumb of a French roll,
ding dipped into it as soon as it comes grated, sugar to your taste, the peels of
out of the pot, which will prevent its ad. two lemons, grated or shred small, and
hering to the cloth.
lastly, a quarter of a pound of butter,
A bread-pudding should be tied loose; clarified and put in cool; pour it into
ir batter, it must be tied tight over, and buttered cups, and bake them as cuse
a batter-pudding, should be strained tards; when you turn them out, pour
through a coarse sieve when all is mixed. over them melted butier, wine, and su-
In others, the eggs only. If you boil gar.
the pudding in a basin or pan, take care Puddings in Haste.-Shred suet, and
that it is always well buttered.
put it with grated bread, a few currants,
When you make your puddings with the yolks of four eggs, and the whites of
out egys, they must have as litile milk two, some grated lemon peel, and gin-
as will mix, and must boil for three or ger; mix, and make it into little balls,
four hours. 'A few spoonsfuls of small about the size and shape of an egg, with
beer, or one of yeast, is the best substi. a little flour. Have ready a skillet of
tute for eggs. Your puddings will al. boiling water, and throw them in. They
ways be much lighter if you beat the take about twenty minutes boiling; but
yolks and whites of the eggs long and they will rise to the top when done.
separately. You may, if you please, use PUDDING (Quaking). - Scald a quart
snow instead of eggs, either in puddings of cream; when almost cold, add to it
or pancakes. Two large spoonsful will four eggs well beaten, a spoonful and a
supply the place of one egg; the snow half of flour, some nutmegs and sugar ;
may be taken up from any clean spot be- tie it close in a buttered cloth; boil it an
fore it is wanted, and will not lose its bour, and turn it out with care, for fear
virtue, though the sooner it is used the it should break. Melted butter, a little
better.
wine, and sugar, ſor sauce.
PUDDING, Derbyshire.* _Take a pint of PUDDINGS, Queen's.*—Slice some ap:
milk and iwo table-spoonsful of flour; mix ples as for friiters, butter a deep mould
it by degrees, boil it till thick, and set well; then put a layer of French roll cut
it by till cold; then add three ounces of very thin and dipped in butter melted
butier, beaten to a cream, a quarter of a without flour or water; then lay a layer
pound of fine sugar, a little salt, the rind of apples with sugar and lemon-peel
of a lemon grated, the yolks of five and grated; fill the mould in this way; if
whites of three egys; mix it thorougļily, the apples require it, add some juice of
put a paste round the dish, and bake it in lemon, and brandy if you choose; last of
a quick oven. It is very good cold. all, cover the mould before you put it into
PUDDING Français.* - To make this the oven.
pudding it is necessary to have a dome PUDDINGS (Nelson).--Put half a dozen
shaped mould, four inches deep, and six small cakes (called nelson-balls, or rice-
in diameter, and a cover to fit the top cakes, made in small tea-cups) into a
completely, both full of holes, like a cul- Dutch oven. When they are quite hot,
lender; this mould must be buttered, pour over them melted butter, white
and completely lined with a thin layer wine, and sugar, and serve.
of paste, which must turn over its edges. PUDDING à la Parisienne. *-Having
Take two pounds of very round truffles, minced a clove of the best vanilla, pound
and, without washing, cut them into cir- it with a quarter of a pound of sugar,
cular pieces, a quarter of an inch thick ; and rub it through a sieve; shred three
fry these lightly in a quarter of a pound quarters of a pound of veal suet, and
of warm butter, with a large spoonful of hall the quantity of beef-marrow, and
fowl glaze, half a glass of madeira, a pinch six ounces of rice flour; put these into a
of mignonette, a little grated nutmeg, saucepan, adding to them seven yolks
and a proper quantity of salt, Then and two whole eggs, half a glass of cream,
arrange the truffles in your lined mould, half a glass of maraschino, a pinch of salt,
pour in all the seasonings, turn the edges the quarter of a nutmeg grated, two
of the paste over them, and cover it ounces of whole pistachios, lour ounces
besides with a layer of paste; put on the of sweet macaroons bruised, the sigared
lid of the mould, tie it in a cloth, and boil vanilla, thirty preserved cherries, well
it for an hour and a half. The saucepan drained, and each cut in half, and half a
should be quite full of boiling water ; dozen apples chopped small; mix these
serve the pudding as quick as possible ingredients together well, and then put
after it is taken up.
them into a well-buttered cloth; tie it
PUDDING: German.- A pint of cream, up, and fasten a weight of ten pounds to
two table-spoonsſul of flour, the yolks of the centre of the pudding to prevent its
five egge, two ounces of almonds beaten falling to one side; put it into a large


PUN
( 425 )
QUA
cream.
saucepan filled with boiling hot water; , (about ball a pound); upon this sugar
set it on the fire, and keep it constantly pour half a pint of strong
green tea, boil.
boiling for four hours: then take it out, ing hot ; a little syrup of capillaire, the
dip it an instant in cold water, re-juice of two lemons, strained ; to these
move the cluth, and with a very sharp add a quart of brandy; set the whole on
knife remove all the outside of the pud. the fire, agitate the flame with the punch.
ding, strew powder-sugar over, and hav- ladle, and when the liquor is reduced one
ing cut two ounces of pistachios, each into third, extinguish it, and pour the hot
six slices, fix them in like quills of a punch into glasses.
hedgehog. Serve it as quick as possible. Punch.* -Squeeze the juice of six fine
PUDDINGS (St. Germains).-Cut eight lemons through a sieve in!o a China
or ten onions into dice, and 'simmer them bowl ; grate some lemon-peel on a piece
slowly in a quarter of a pound of lard ; of sugar, scrape off the surface as it be-
when done, take them from the fire, add comes yellow, and dissolve the sugar in
to them balf a pint of cream, a pint of the lemon-juice; then pour in a bottle of
hog's blood, the yolks of six eggs, two champagne, the same of rum, a bottle of
pounds of bacon, cut into dice, salt, brandy, and a little green tea; dilute
and spices; mix these ingredients toge- these ingredients with hot water at dis-
ther well, put them into skins, and finish cretion. The quantity of sugar must also
like Black Pudiling.
be regulated according to taste.
PUDDING (Transparent). - Put eight PUNCA, Fromage Bavarois.- Infuse
eggs well beaten into a stewpan with the rind of two lemons, pared very thin,
balí a pound of sugar, pounded fine, half in half a pound of clarified sugar; strain
a pound of butter, and some nutmeg the infusion, and having added the juice
grated. Set it on the fire, and keep of three lemons, and six drachms of cla-
constantly stirring till it thickens. Then rified isinglass to the infusion, finish in
set it into a basin to cool; put a rich the usual way (see Fromage Bavarois);
puff-paste round the edge of the dish ; add half a glass of rum or arrack to the
pour in the pudding, and bake it in a
moderate oven. It will cut light and Punch, Transparent Jelly.* - Throw
clear. Candied orange and citron may | into some nearly boiling syrup the rinde
be added, if you think proper.
of two lemons; cover, and leave the in.
PUITS d'Amour.* -Having given the fusion to cool; in the meantime, filter the
proper number of turns to some puff juice of five lemons into a basin; then
paste, roll it out to about a quarter of an strain the infusion through a tammy;
inch in thickness; then cut a piece with add a glass of good rum, or arrack, then
a paste-cuiter, the edges of which are an ounce of isinglass, and finish in the
scolloped, then cut two more pieces with usual way. (See Clear Fruit Jelly.)
smaller cutters, and place them on the Punch, Soufflés Français of.* -Inſuse
first, press them down a little on each six drachms of tea in nine glasses of boil.
other, lorez and bake them; when about ing milk; coyer and leave it a quarter
three parts done, sprinkle them with su of an hour; in the meantime prepare
gar, glaze them. Draw them from the your souffle in the usual way (see Souffle
oven, take out the middle part, which Français); put in the infusion of tea,
fill up with any kind of sweetmeat or and at the moment you are about to put
preserve you may think proper.
in the yolks of exgs, add half a glass of
Punch. - This is a delicious beverage, good rum or arrack, and the juice of four
drank either hot or cold. It is composed lemons; finish your soufflé as directed.
of a mixtue of lemon juice and peel, See the above-mentioned recipe.
sugar, rum, brandy, and water, in such Punch, Syrup of.* - Make a syrup
proportions, that the liquor may be fla- with lemons, as directed; see syrups,
voured with all the ingredients, but that and when nearly cold, and well-flavoured,
none may predominate. By the intro- pour on it a bottle of arrack, or rum; stir
duction of other articles, such as arrack, it well to amalgamate the two liquids ;
champagne, &c. to the above, it is called cover the ve-sel till the whole is quité
champagne punch, arrack punch, &c. cold, when it may be bottled.
The best method of proceeding is as fol.
lows : pare your lemons very thin, and
Q.
soak the peel in spirits; dissolve the
sugar in the lemon-juice, then put in the Quails, au Chasseur. * -Put the quaits
spirits in the proportion of two glasses of in a saucepan, with a little butter, a bay.
rum to one of brandy, some string green leaf, sweet herbs, salt and pepper; set
tea, and water at discretion.
them on a fierce fire, and keep shaking
Punch.*-Take a very sound lemon, thein until they are tender, when add a
rub the rind on a piece of fine sugar ) dessert-spoonful of flour, lialf a glass of
20°3


RAB
( 429 )
RAB
may be dressed according to the receipt | a cartouche, taking care to fold the ends
for chickens.
of the paper so that none of its contents
RABBIT (Atelets of).*--Take the meat can escape ; place these on a gridiron
from some roasted rabbits, remove the over a clear fire, turn them frequently ;
skin and sinews, and cut tlie meat, some when done, serve them dry, or with a
streaky bacon, champignons, and truffles, clear gravy, as you please.
into pieces the size of a penny.piece ; RABBIT Brains, Coquilles of,*-Take
dip all these in an atelet sauce, (see that the brains from sixty rabbits, soak all
article); have ready half a dozen silver the blood out; scald them in a little
skewers, on which run the above-men- water, vinegar and salt; cool, and trim
tioned pieces alternately; rub them over them nicely. Do up sume champignons
with melted butter and yolks of eggs in the juice of a lemon and a little buiter,
beaten together; broil them a quarter then put them into some allemande ; give
of an hour; disb, and serve with a clear it a boil, add the brains, do them lightly,
aspic.
fill the shells with this; cover them with
RABBITS (to Blanch).-Put the rabbit bread crumbs, grated parmesan, and a
on the fire in a little cold water, let it little butter; colour them in the oven,
boil; as soon as it boils, take it out, and and serve.
put it for a few minutes into cold water. RABBITS in a Fricassee. - Take two
RABBITS Boiled.-Before they are boil. fine white rabbits, and cut them in pieces,
ed, hold the heads for a few minutes in a by cutting off the legs, shoulders, and
saucepan of water that is boiling, which back ; blanch them in boiling water, and
will prevent the disagreeable appearance skim them for one minute ; stir a few
they otherwise have in cutting up: they trimmings of mushrooms in a stewpan
will take about half an hour boiling, ac over the fire, with a bit of butter, till it
cording to their size
begins to fry, then stir in a spoonful of
Il boiled, and smothered with onion flour; mix into the flour, a liule at a
sauce, melt the butter with milk instead time, nearly a quart of good consommé,
of water.
which set on the fire, and when it boile,
• RABBIT (Broiled).- Take a couple of put the rabbit's in, and let thema boit
young rabbits, cut them up, and put gently till done, then put them into
ibem to steep for a few hours in a little another stewpan, and reduce the sauce
oil, mixed with parsley, leeks, a few till nearly as thick as paste; mix in about
mushrooms, and a clove of garlic, all half a pint of good boiling cream, and
shred fine, salt and pepper; roll each when it becomes the thickness of bécha-
piece of rabbit in a rasher of bacon, and melle sauce in general; squeeze it through
put them, with a part of the seasoning, the tammy to the rabbits; make it very
into pieces of white paper; butter the hot, shake in a few mushrooms, the yolk
papers inside; broil upon a gridiron over of an egg, and a little cream, then serve
å very slow fire, and serve hot in the it to table.
papers.
Rabbits may also be preserved, white or
Rabbit Fillets en Cartouche.* - Put brown, in the same manner as chickens.
into a pan, about the size of an egg of Rabbit Galantine.* - Bone a rabbit
grated bacon, double the quantity of but entirely (except the head) take away the
ter, four dessert-spoonsful of oil; make meat of ihe thick part of the thigh, lard
these quite hot, and add three dessert, it with seasoned' lardons ; mince the
spoonstul of champignons, minced very meat taken off with the fillets of two other
small, and squeezed thoroughly in a rabbits, take an equal quantity of bacon,
cloth; leave the pan on the fire for a ininced, mix them together, add salt,
quarter of an hour, then put in a spoonful pepper, pounded spice, and minced truf-
of shalots, well washed and minced, give Aes ; lay the rabbit open on a cloth, cea.
them a turn, and add the same of shred son, and spread a layer of the farce all
parsley; stir the whole together over the over it, on this place tongue d l'écarlate,
fire ; your fillets being ready, cut each in truffles, and lardons, in small pieces
half, and put them into the above, with proceed thus, alternately, until the rabbit
salt, pepper, and pounded spice; when is full; then form it, as well as you can,
they are brown on both sides take them into its original shape; tie slices of bacon
out, and set them by to cool. In the all over it, wrap it in the cloth, and tie it
mean time, cut as many square pieces of again ; lay slices of bacon in a braising-
paper as you have bits of rabbits, and pan, put in the rabbit, a knuckle of real,
each large enough to contain the half the bones of the rabbit, two carrots,
fillets; rub them over with oil, lay a thin three onions (one stuck with cloves), two
slice of bacon on every one, on this pat bay-leaves, a little thyme, parsley, scal-
the fillet with some of the above season lions, half a bottle of white wine, a ladle-
ing; wrap the paper over in the form of mul of stock, and a little salt; set the pan


RAB
( 430 )
RAB
on the fire to simmer for two hours, then over a slow fire for half an hour ; strain
take from the fire, and in half an hour's it off, and put in the minced meat, adding
time take out the rabbit carefully. When salt and coarse pepper; heat the whole,
quite cold take it out of the cloth, glaze, without boiling, and serve hot: garnish
and serve it.
with fried bread.
Rabbits Gibelotte.* -Cut a rabbit into Rabbits, in a Minute.* - Cut your
pieces as near of a size as possible; make rabbits into pieces, wipe them perfectly
à roux with a quarter of a pound of butter dry; put a quarter of a pound of butter
and two dessert-spoonsful of flour; when into a stewpan, set it on the fire, and
it is of a good colour put in the rabbit to when warm, put in the rabbit with a
brown, add a quart of good stock, and little pounded spice, salt, pepper, and
half the quantity of white wine, stir till grated nutmeg; let the fire be brisk, and
it boils, then put in some champignons, as soon as the pieces are browned, add a
streaky bacon (previously browned), a little shred parsley and shalots, leave it
bunch of parsley, scallions, a little thyme, three or four minutes longer on the fire,
and a bay-leaf; set the whole on a brisk and then serve. Ten or fifteen minutes
fire to reduce the liquor, season with salt are sufficient to cook this dish.
and pepper to the taste. Toss up about Rabbit Pie.-Cut a couple of young
thirty small onions in a little butter, and rabbitsinto quarters, and bruise a quarter
add them, with some bits of eel, to the of a pound of bacon in a mortar, with the
abave when about three parts done. Take livers, some popper, salt, a little mace,
care to remove all fat; take out the herbs parsley, cut small, and a few leaves of
and serve.
sweet basil; when these are all beaten
RABBIT (en Hattelettes).-Cut up one fine, line your pie-dish with a nice crust,
or more rabbits, and stew them with half / then put a layer of the seasoning at the
a glass of white wine, some stock, a bunch bottom of the dish, and put in the rab-
of herbs, salt, and coarse pepper; when bits; pound some more bacon in a mor.
done, and the sauce reduced so as to ad- tar, mix with it some fresh butter, and
here to the meat, let them cool; then cover the rabbits with it, and over that
put the pieces upon small skewers, wet lay thin slices of bacon; put on the
them with an egg beat up, and grate cover, and place it in the oven; it will be
bread over them; broil, and serve dry done in about two hours; when baked,
upon the skewers,
take off the cover, take out the bacon and
Rabbit Loaf.*-Take a double mould, skim off ihe fat, and if there is not a sul-
butter and fill the space round the smaller ficient quantity of gravy, add some rich
one, with a rabbit quenelle (see that mutton or veal gravy.
article); place your mould in the bain Rabbit Pie (Raised).-Cut your rab.
marie to simmer. When the farce is bita in pieces, and put them into a stew.
sufficiently done, turn it on a dish; take pan, with a bit of fresh butter, lemon-
care no water gets into it; put into the juicé, pepper, salt, parsley, thyme, sha-
space left by the smaller mould, the lots, chopped very fine, and a little
brains, sınall fillets, and kidnies (lightly pounded mace. When the pieces of rab.
fried); inix some espagnole with half a bit are about half done, lay them on a
glass of champagne and a fumet of game, disli, and when cold, raise the crust;
reduce this and pour it over the contents | put light force-meat at the bottom; the
of the loaſ; glaze the exterior, and serve. rabbit upon it, and more force-meat upon
Rabbits, Marinude of.*-Take some the top. Cover it, and put it in a mode-
cold roasted rabbits, cut them in pieces, rate oven to bake gently; when done,
trim them nicely, and put them into a take off the cover, and add a ragnat
marinade (see that article); when suffi. of sweetbreads, cock's-combs, &c., and
ciently flavoured, drain them thoroughly, serve.
put the pieces into a batter, and fry RABBITS Portuguese. Cut off the
ihem a nice colour. Serve with fried heads of a couple of rabbits, turn the
parsley.
backs upwards, the two legs stripped to
RABBIT (Minced).- Take the remains the end, and trussed with a couple of
of a roasted rabbit, cut off all the meat, skewers in the same manner as chickens,
and mince it with a little roast mutton. the wings turned like the pinions of a
Then break the bones of the rabbit into chicken ; lard and roast them with good
small pieces, and put them into a stew gravy ; if they are intended for boiling,
pati, with a slice of butter, some shalots, they should not be larded, but be served
half a clove of garlic, thyme, n bay-leaf, with bacon, and greens, or celery sauce.
and basil ; give these a few turns over RABBITS (Potied).-Take two or three
the fire, then shake in a little flour ; young, but full-grown rabbits, cut them
moisten with a glass of red wine, and the up, and take off the leg bones at the
same quantity of stock, and let it boil thigh, season them well with pepper,


RAB
( 431 )
RAB
mace, cayenne, salt, and allspice, ail in sauce to hall, then take out the cham-
very fine powder, and put them into a pignons, and put them to the quenelles,
small pan, placing them as closely to. &c.; make a liaison with four yolks of
gether as possible. Make the top as eggs and an ounce of butter, stir it over
smooth as you can. Keep out the heads the fire, but do not let it boil ; then strain
and carcasses, but take off the meat about the sauce over the guenelles, make the
the neck. Put plenty of butter, and let whole hot together, pour it into a tureen,
the whole bake gently. Let it remain in and serve.
the pan for two days, then put it into RABBITS to Roast. — They may be
small pots, adding butter. The livers roasted with stuffing, and gravy, the
should also be put in.
same as hare. Serve with sauce made
RABBIT Preserved.* -Having boned a of the liver and parsley, chopped, in
rabbit, lard it with bacon and bam; melted butter, pepper, and salt.
season it well inside and out, roli it up, RABBIT Salud. Take some crumb of
beginning with the legs, make it tight, bread and cut it into small pieces, the
and tie it. Put it into a stewpan, with same as you cut bacon for larding ; fry it
some oil, thyme, bay-leaf, and basil ; set in butter, let it be a nice colour, and
these on the fire till done enough (but then drain it; take the remains of a
without boiliny). When sufficiently rabbit that has been roasted, cut the
cooked, take out the rabbit, drain, let it meat into slices, and arrange it in the
cool, and then cut it into small pieces, dish for table upon the fried bread; add
which put into bottles ; till them with oil iwo anchovies, cut very sinall, and well
and cover with wet bladders. When re. washed, some caperz, and some small
quired for table, take them out, cut them white onions, boiled; the whole faste-
into fillets, and place on a dish with shred fully intermixed ; season with salt, coarse
parsley and oil."
pepper, vil, and vineyar. The seasoning
RABBITS (Puller). – Half boil your is not usually added until the rabbit is
rabbits, with an onion, a little whole placedfupon the table.
pepper, a bunch of sweet herbs, a piece RABBITS Legs au Soleil.*-Bone the
of lemon-peel; pull the flesh into flakes ; legs, and lard them very closely with
put to it a little of the liquor, a bit of bacon, seasoned with salt, pepper, and
butter rolied in flour, pepper, salt, nuto pounded spice ; warm some butter in a
meg, chopped parsley, and the liver pan, put in the legs, and fry them lightly
boiled and bruised; boil this up, shaking over a very hot stove; then add a dessert
is round, and serve.
spoonſul of flour, a ladleful of stock, two
RABBIT, Quenelles of.*-Take the file of relouté, a hay-leaf, some champignons,
lets and legs of rabbits, separate the ball a botile of wliite wine, and a bunch
meat from the skin and sinews, pound it of parsley and scallions; set it on a fierce
thoroughly, and rub it through a quenelle fire, to reduce the liquor; skim it well,
siere ; take an equal quantity of panada, and when done and sufficiently reduced,
the same of butter, each pounded sepa take out the rabbit legs, and set them to
rately, and passed through a quenelle cool, stir the yolks of five cogs, and a small
sieve; then pound all three together, in piece of butter into the sauce, and pour
a little time add salt, pepper, and spice, it over the legs. When cold, dip them in
stil! pounding; add, occasionally, three bread crumbs, and let them thoroughly
yolks, and two whole egne; when susij- imbibe the sauce alternately. Beat up
ciently pounded, make up a ball of it, five eggs with a little sali, and pepper,
put it into a saucepan to try if it be pro- dip the legs in, bread them all over, and
perly seaso, ed. wbip three whites of give them a good forni; fry them in a
eggs to a very firm frotli, stir it into the very hot pan 10 a nice colour, and serve
farce with a wooden spoon, instead of the with fried parsley.
pestle, and finish: as usual.
Rabbit Soup.* -Cut an old rabbit into
Rabbit Quenetles en Terrine.* _Make pieces, put them into a quart of water;
your farce as usual, except that a smaller boil it well, take ont all the bines, and
quantity of butter should be used, poach beat the meat in a marble mortar, as ſur
ibem in halls, drain them, and lard each porting ; add a little salt, mace, and
carefully with trutlles.cut in small slips ; / white pepper, to your taste; stir it into
when larded, put them into a stewpan, the liquor the rabbit was boiled in, with
with cock's.coinbs and kidneys, two the addition of a very little cream.
small veal nuis, lamby's sweetbreads; N. B. The meat of the whole rabl.it is
put into another stewpan tuo ladlestul too much for one quart; query, would it
of velouté, one oi fuméł of game, hall a not be enough for to?
botule vi madeira, and some champignons, RABBITS, en Surprise --Roast a couple
previously tried lightly in a little water, of young rabbits, cut their heads of very
and the juice of a lemon ; reduce this close to the shoulders ; take off all the


RAD
( 432 )
RAI
meat from the back, cut it into small / sommé, or veal gravy, and a bit of butter
pieces, and put them into a stewpan, rolled in flour. Let them stew gently in
with some milk thickened with a bit of this till they are flavoured, of a good
butter rolled in four, a little nutmeg, colour, and the sauce pretty thick ; then
and salt, and let them stew for six or serve them.
eight minutes, until the sauce becomes Ragout, Chipolata.* - Cut into the
of the consistence of cream; make a shape of an olive, twenty-four pieces of
forcemeat with a pound of veal, the same carrots, the same of turnips, onions and
quantity of suet, an equal quantity of chesnuts; blanch, and then dress them
bread-crumbs, two anchovies, some in some consomme, with a little sugar;
lemon-peel grated, a little thyme, and a boil a dozen small sausages, and as many
nutmeg, grated; mix the whole together, slices of streaky bacon in water; put all
with ihe yolks of two eggs; place it round your garnish into a stewpan, with iwenty
the rabbits, leaving each side of the champignons, a ladleful of espagnole,
back-bone open to put the meat in which first working it up with the boitoms of
was cut off; lay in the meat, and smooth the entrée, for which the ragout is in-
it over with a raw egg; make it aquare tended. Serve as hot as possible.
at both ends, butter a dish, and put the RAGOUT, à la financiere.* - Take
rabbits upon it with great care, and put twenty-four large champignons, and as
them into the oven to bake for three many truffles, cut into little balls, put
hours; they must be done to a fine brown them into a stewpan with hall a boiule
colour'; when done, place them on a dish, of Madeira, two allspice, a little tomata,
and pour over them gravy, thickened and an ounce of veal glaze; reduce the
with butter, add the squeeze of a lemon. whole to a jelly, and then add four
RABIOLES.*-Take a pound of flour, ladlesful of espagnole ; work up two
place it on a slab, make a hole in the spoonsful of veal blondi boil it up, set it
middle, into which put three eggs, work on the side of the stove, reduce, and
them well in, until your paste becomes strain it, then put the champignons and
firm and smooth, then roll it out as thin truffles into another saucepan, pour the
as paper, adding as little flour as pog. sauce over them, with the addition of
sible. Have ready some quenelle farce, twenty-four cocks' combs, and kidnies,
mixed with a little giated Parmesan, bur- twenty-four quenelles, twelve lamb or
rage, (scalded and shred), some hoiled veal sweetbreads, either sliced or not, as
milk, and cream cheese, nutmeg, cinna- you please.
mon, the yolks of two eggs, and some RAGOUT à la Providence.* - Take
pepper, or a mignonette. Lay this farce twenty pieces of well salted streaky ba.
in small portions, at equal distances, con, as many small sausages boiled,
over half the paste, moisten the edges, twenty champignons, as many quenelles,
and turn the other half on it ; press it made of the shape and size of the sau-
down round the bits of farce, and then sages, peel and turn the same number of
cut it into small square piecer; put these chesnuts, cut twelve truffles into balls,
into some gond stock, when they have and put all these articles into a stewpan,
boiled five minutes and rise to the top, with a glass of madeira, a little glaze,
take them out, and drain them. Take a cocks'-combs and kidnies; add some
soup, tureen, pour a ladleful of gravy into clarified gravy, make the ragoût quite
it, then put in a layer of the rabioles, hot and serve. Twenty or thirty olives,
another of Parmesan cheese, grated, turned and blanched, may be added, if
some melted butter, and then just cover you think proper.
them with gravy. Sei ve very hot. Ragout à la Toulouse.* - Take the
RADISHES, au Blond.*- Boil in same ingredients as for the Financiere,
some stock, and drain your radishes, put them into a saucepan, with some
then put them into a stew pan, with veal half glaze of fowl, dress all together, ex-
blond; simmer them for half an hour; cept the quenelles; aud a ladleful of alle-
aud a little nutmeg and verjaice; stir mande. Put your ragout into the bain-
them occasionally, and when the radishes marie, to heat it without letting it boil.
are flavoured and well coloured, dish If the sauce be too thick, dilute it with
them, strew bread-crumbs over, and fowl consommé.
brown it in the oven.
RAISIN Wine.* - One hundred of
RADIsher, in Broth.* - Take some Smyrnas to twenty gallons of water, wine
young radishes, pick and scald them, measure; boil the water with half a
cut them into halves or quarters accord pound of hope in for an hour; let it
ing to their size, and boil them with a stand till cold; then put it on the fruit;
slice of bacon in some stock. In a let it remain three weeks, stirring it
little time take them out, drain, and put every day; press it off, and put it into
them into another stewpan, with con. the cask; do not bang it down till the


RAT
( 435 )
REM
-
serve.
clear, bottle it. Be careful to keep it drachms of each of the following reeds :
well corked.
anise, cummin, fennel, dill, coriander,
RASPBERRY Tart. - Line your dish carraway, and angelica ; bruise and in.
with a nice puff paste, lay in sugar and fuse them for a month, in a gallon of
fruit, put bars across, and bake.
brandy. Dissolve two pounds of sugar
RASPBERRY Tart with Cream.-Line a in a pint of water, add this syrup at the
patty. pan with thin puff paste,lay in some end of the above-mentioned time to the
raspberries, and strew some very finely | inſusion; then filter, and bottle it.
siſted sugar over them; cover them with Rataria, without Sugar or Syrup.*-
puff paste, and bake it; when done, cut Press the juice from soune cherries into
it open, and put in half a pint of cream, a pan, and leave it a quarter of an hour,
in which has been previously beaten the then put it into a large bottle, with the
yolks of two or three eggs, and sweet- kernels, and also some apricot kernels;
ened with a little sugar; when this is to this add (if you wish the ratufia á
added to the tart, return it to the oven deep colour) the juice of two or three
for five or six ministes.
pounds of black.cherries. Put to your
RASPBERRY Wine. * Thoroughly juice ball or a third of its quantity of
wash, clean, and bone, three pounds of the best brandy; then botile it, and
sun raisins ; then boil' two gallons of when the fermentation bas ceased, cork
spring water for balf an hour, as soon as the bottles. If the air is excluded, this
it is taken off the file, pour it into a deep ratafia will keep for many years,
stone jar, and put in the raisins, with six RAVIGOTE.* -Shred 'small a little
quarts of fresh raspberries, and two chervil, chives, pimpernel, and tarragon;
pounds of loaf sugar; stir the whole well this latter ought to predominate ; (the
together, cover the jar closely, and set mixture of these articles constitutes the
it in a cool place, stirring it twice a day; ravigate); take some velouté, two des-
then pass it through a hair sieve, put the sert spoonsful of vinegar, and a little
liquor into a close vessel, adding one whole pepper, make them quite hot, add
pound more of loaf sugar ; let it stand a bit of butter and the ravigote ; stir
for a day and a night to settle, after which till the butter is quite dissolved, and
bottle it, adding a little more sugar.
RASPBERRY Vinegar, Syrup of.* -Take RAVIGOTE with Oil.* -Mince the ravi-
a large wide-mouthed glass bottle, pour gote, and put it into a saucepan with a
into it two quarts of the best vinegar, ladleful of cold velouté, salt, and whole
and as many picked raspberries as the pepper, stir it well to mix it thoroughly,
bottle will contain, taking care that the ihen add two ladlestul of oil, mix that
vinexar does come above them; let these well also, then pour in four or five dessert
stand avered for a week. At the end of spoonsful of vinegar; keep stirring it till
that time, pour both vinegar and rasp- very smooth, and the meat or fish salad
berries on a silk sieve, pressing the latter be ready for it to be poured on.
lightly, that the juice may run through REMOULADE.* -Put some mustard
with the vinegar ; when perfectly clear, into a basin, and mix it up with some
weigh it, and put double its weight of water, add to this a little shalot, and
fine sugar, crushed ; pour the vinegar ravigote, both shred, six spoonnful of oil,
in, close the matrass, and set it in a four of vinegar, some salt, and whole
moderately heated bain marie ; as soon pepper ; mix them well in, and then put
as the sugar is dissolved, let the fire go in the yolks of two raw eggs, and con-
out gradually, and when the syrup is tinue stirring until the sauce is very
cold, bottle it. The corks should be smooth ; it ought to be rather thick.
sealed, to exclude the air entirely.
REMOULADE (Green).* -Scaid a ravi:
RATAFIA of Four Fruits.* -Take gote well, press, and pound it, then add
ten pounds of very ripe cherries, two salt, whole pepper, a glassſull of mus-
pounds and a half of raspberries, five tard, pound again, mix in a glass of oil,
pounds and a hall of red and two pounds the yolks of two or three raw eggs, and
of black currants; pick, and mix these four or five dessert spoonsful of vinegar ;
fruits together, press the juice from when all these ingredients are thoroughly
them, measure it, and for every quart of amalgamated, strain the whole through a
juice, take hall a pound of sugar, and an bolting like a purée; it ought to be
equal quantity of brandy; dissolve the rather thick. Ii not green enough, add
sugar in the juice, then put in the a little spinach essence.
brandy, a drachm of mace, and two REMOULADE, Indian.* - Pound the
drachms of cloves. Let the whole stand yolks of ten hard eggs to a paste, dilute
some time, filter, and bottle it. Keep it with eight spoonstul of oil, put in one
them well corked.
at a time, and continue poundins all the
• RATAFIA of Seeds.* Take three time, then add about a dozen allspice, a
2 P 2


RIC
( 436 )
RIC
tea spoonſul of saffron, four or five spoons-them in a moderale oven, and glaze
ful of vinegar, salt, and pepper; amal. them.
gamate the whole perfectly, strain it Rice Bread. Take a pound of rice,
through a bolting-cloth, and serve it in and let it simmer in two quarts of water
a sauce tureen. This sauce should be till it is quite tender; when it is of a
rather thick, as well as the preceding. proper waimtli, mix it thoroughly with
RENNET.-As soon as the call is lour pounds of four, adding yeast and
killed, take out the stomach, and scour salt, the same as for other bread ; tbe
it inside and out with salt, after it is proper quantity of yeast to be used, is
cleared of the curd always found in it. about four spoonsful ; knead it well;
Let it drain for a few hours, after which then set it to rise before the fire. A
sew it up with two large handsful of salt portion of the flour should be reserved
in it, or stretch it on a stick well salted; to make up the loaves. If the rice
or keep it in the salt, wet, and soak a should require more water, it must be
bit, which will do over and over by fresh added, as some rice swells more than
water.
other."
RENNET.-Prepare the maw the same Rice Cake.* Take six ounces of
as in the above receipt : on the following ground rice, six ounces of flour, three.
day, put a handful of hawthorn-tops, a quarters of a ponad of fine sugar siſted,
handful of sweet-briar, a bandful of nine eggr, the yolks and wbites beaten
rose-leaves, a stick of cinnamon, forty separately; mix all well together, grate
cloves, four blades of mace, a sprig of in the rind of a lemon, and beat it well
knotted marjorum, and two large spoons- half an hour.
ſul of salt, into two quarts of fresh spring RICE, Casserole of.*-Take a pound
water; let them boil gently till the and a half of Carolina rice, wash it tho.
water is reduced to three pints, then roughly in several waters (warm), and
strain it off, and when only milk warm, then put it into a saucepan, at least
pour it on the maw. Slice a lemon, and eight inches in diameter; moisten it
add to it; ip two days, strain it again, with stock, in this proportion; iſ the rice
and put into botiles. Aromatic herbs lies an inch thick, let the stock come two
may be put in also ; take care that it is inches above it, and four ladlesful of fowl
sufficiently salt.
skimmings; place the saucepan on a hot
If the maw be again salted for a few stove; when the rice boils, set it on the
days, and dried as above, it will be quite side, and skim it; then put it on hot
as fit for use as before ; it should be kept ashes, cover, and let it boil slowly for
in a cool, dry place. A small quantity fifteen to twenty minutes ; stir it, let it
of the liquid is sufficient for turniuk. boil as before; in twenty or twenty-five
RHUBARB Tart.- Let the staiks be minuter, stir it again; if by this time the
of a good size, take off the thin skin, and rice is perfectly soft, take it ofl, but iſ not
cut them into lengths of four or five add a little more liquid, and continue
inches ; lay them in a dish, and put over boiling until it is 80; place the saucepan
a thin syrup of sugar and water; cover aslant on the side of the stove that the
with another disli, and let it simmer fai may drain away and be taken off
slowly for an hour upon a hot hearth, or easily. As soon as the rice is lukewarm,
do them in a block-lin saucepan. As work it into a firm, smooth, paste, with a
soon as cold, make it into a tart; when spatula; it can hardly be worked up too
tender, the baking the crust will be suf- | much, as every grain of rice oright to
ficient, or you may cut the stalks into pass under pressure (if necessary, add
little bits, the size of gooseberries, and more stock, a very little at a time).
make your tart the same as gooseberry When the paste is thus thoroughly work-
tart.
ed up, form your casserole of it, first lay.
RICE Biscuits.* - Take the grated | ing it in a heap, lour or five inches high,
rind of a lemon, the whites of sixteen and seven in diameter ; do it with the
eggs, the yolks of six, half a pound of hand as you would a raised crust; make
rice flour, ten ounces of powder sugar, the ornaments of the outer surface with
two ounces of apple, and the same of the point of a knife, or by carrots cut for
apricot, marmalade, and two ounces of the purpose, taking care that the deco
orange.flowers. Pound the marmaladro rations be detached from the mass of
and orange-florers tokether, then add rice, at least an inch ; attention to this
the whites of eggs, whipped to a snow; particular will not only add to the beauty
beat the yolks with the sugar for a quarter of the form, but to the colour also, as the
of an hour, put them to the rest, and raised parts will be lightly coloured,
when well mixed in, add the lemon-peel while the ground will be quite white.
and rice-flour, work all together, pour When properly formed, mask the whole
the preparation into paper cakes, bake surface with clarified butter, and place it


SAG
( 441 )
SAL
take colour at all, for the whiter it is the to it; stir the whole well together, and
more desirable.
put it in a dish lined with a light puff-
RUFFS und Rees. These are parti- paste, and set it in a moderate oven to
cularly delicate birds, and should there- bake; when done, stick it all over with
fore be handled very lightly in the pick- citron cut in pieces, and almonds blanch-
ing; they must be run, side by side, ed and cut in slips.
upon a long skewer, and roasted for Saco Pudding. - Boil two ounces of
twelve or fourteen minutes at a good dis- sago until tender, in a pint of milk; when
tance from the fire, and basted with but-cold, add five eggs, two Naples biscuits,
ter; serve with good gravy in the dish, a little brandy, and sweeten according to
and bread sauce in a boat.
taste; put this into a basin and boil.
RUM Jelly:-To a quart bottle of com- Serve with melted butter mixed with
mon white wine, add a pound of lump wine and sugar.
sugar reduced to a syrup and clarified'; Sago Pudding..-Wash half a pound
then take an ounce of isinglass, dissolve of sago in several waters (warm), then
it thoroughly, strain it through a sieve, put it into a saucepan with a pint of good
and mix it with the syrup milk warm i milk, and a little cinnamon; let it boil
when this mixture is nearly cold, pour it till thick, stirring frequently; pour it
into the white wine, stir it well so as to into a pan, and leat up with it half *
mix it completely; then add a spoonful pound of fresh butter; add to it the yolks
(or rather more, according to tbestrength of eight, and whites of four eggs, beaten
you desire) of old Jamaica rum; stir it separately, half a glass of white wine,
and pour it into a mould, or glasses, if sugar according to taste, and a little
intended to hand round for evening four; mix all together well, and boil it.
parties.
Serve with sweet sauce.
RUSKS.-Melt four ounces of butter Sago Soup.- Wash your sago in the
in hall a pint of new milk; then add to same manner as rice, and boil it in fowl
this seven eggs well beaten, a quarter of consommé until quite a jelly; have ready
a pint of yeast, and three ounces of a purée of ganie, heated in the bain-
sugar, put this mixture, by degrees, marie; inix the sago with this, whilst
into as much four as will make an ex both are boiling hot; if too thick, add
tremely light paste, more like batter, more fowl consommé, and glaze of game;
and set it to rise before the fire for hall soak your bread as usual, and serve the
an hour; then add more flour to make it soup.
rather stiffer, but not still. Work it well, SALAD.*_ Take one or two lettuces,
and divide it into small loaves or cakes split them in two, thoroughly wash them,
about five or six inches wide, and futten and drain the water from them; then cat
them. When baked and cold, slice them them into small pieces, and intermix
the thickness of rusks, and brown them them with small salad, celery, and beel-
a little in the oven.
root, cut in pieces, some nice young
radishes cut into small pieces, sliced
cucumber, and an egg boiled hard, cut
S.
into pieces, and garnished about ; then
make a sauce with the yolks of two eggs,
SAGO.-Let it soak for an hour in boiled bard, which rub well Ingether in
cold water, to take off the earthy taste ; a basin with a wooden spoon ; add a little
pour that off, and wash it well; then add pepper, salt, and mustard ; when these
more water, and simmer gently until the are mixed to a smooth paste, put in a
berries are clear, with lemon-peel and few tea-spoonsful of sweet oil, mixing it
spice. Add wine and sugar according to well between each spoonful, then mix in
taste, and boil all up together.
a few tea spoonsful of vinegar in the same
Sago Milk.- When well cleansed, boil manner. When the sauce is mixed ac-
it slowly with new milk. A small quan- cording to the directions, it will never
tity will be sufficient for a quart of milk, require shaking, and will always look like
it gwells so much, and when done, it cream. Pour this sauce over the salad,
should be reduced to about a pint. It or serve it in a cruet.
requires neither sugar nor flavouring. SALAD (Parisian).* - Take five very
SAGO Pudding. - Boil two ounces of red carrots, and as many turnips, cut all
sago with some cinnamon, and a bit of these with a root-cutter into round pieces
lemon-peel, till it is soft and thick; mix an inch long, and three-eighths of an inch
the crumb of a small roll finely grated, in diameter; cut some asparagus beads
with a glass of red wine, four ouncer of and French beans of the same length;
chopped marrow, the yolks of four eggs toss them all up in a little oil, vinegar,
well beaten, sugar according to taste; salt, pepper, tarragon, chervil, and
when the sago is cold, add this mixturé minced shalot. Cut three large par-


SAL
( 444 )
SAL
Salmon, Marinaded.* -Take two hand- | salt is melted and drained from it; then
some slices of salmon), and marinade searon with beaten mace, cloves, and
them in oil and lemon-juice with salt whole pepper; lay in some bay-leaves,
and pepper; broil them about two-thirds, put it close into a pan, cover it over with
and then put tbem in a saucepan with butter, and set it in the oven to bake;
their marinade, set them on hot ashes to when thoroughly done, drain it from the
simmer for half an hour, then put them gravy, put it into pots to keep, and
on a dish, cover them with grated bread, when cold, cover it with clarified butter,
'colour the whole with a salamander, and SALMON, Rolled.-Take half a salmon,
serve.
bone it, cut off the head, scale and wash
SALMON, Pickled.-Cut a salmon into it; make a forcemeat with oysters, cut
two or three pieces, put it in a fish- small, some parsley, chopped line, bread-
kettle, and set it on the fire with a suffi. crumbs, pepper, sult, nutmeg and mace,
cient quantity of water to cover it, and put this to ibe salmon, and roll it up
plenty of salt; as soon as it begins to tight ; put it into a very deep dish, and
boil, set it aside to simmer very gently set it to bake in a quick oven. Serve
until done; then take it off the fire, and with anchovy, or shrimp sauce poured
let it stand' in the liquor until cold, take over.
it out, lay the pieces close together in a SALMON, Salad of.* -Put into a sauce-
tub to pickle, and over them fire ancho- pan four dessert spoonsful of vinegar,
vies, a small quantity of pounded salt- iwo of liquid jelly, ten of oil, a minced
petre, and a quarter of a pint of sweet ravigote, salt and pepper; cut a boiled
oil; being thus prepared, put the top of salmon into pieces, put them into the
the salmon liquor into a stewpan, to above sauce to colour them. When cold,
which add the same quantity of white lay them on a dish, and pour the sauce
wine vinegar; put it on the fire to skim, over.
and boil it for two or three minutes;
SALOOP.-Boil a little water, wine,
take it off, and let it cool. When cold, 1 lemon-peel, and sugar, together; then
pour it over the salmon and tie it down; mix with a small quantity of the powder,
in three days turn it, and in a week's previously rubbed smooth, in a little
time it will be fit for use; this is merely cold water ; stir the whole well together,
in a small way; a great quantity being and boil for a few minutes.
done at once, requires neither oil nor an SALPICON.*-This is a mixture com-
chovies. Serve garnished with fennel. posed of various articles, such as sweet.
SALMON. Pickled, to Dress.--Soak a breads, fat livers, tongue, ham, champir
piece of pickled salmon all night in pump. nons: truffes, &c; previously dressed,
water; then lay it on a fish-plate, and put cut into dice, and cooked in some rich
it in a stewpan, with three spoonstul of sauce, and seasoned with pepper, salt,
vinegar, a little niace, some whole pep- nutmeg, cloves, sbalots, sweet herbs,
per in a bit of muslin, an onion, a nut- and a little butter; take care that all the
meg bruised, a pint of white wine, a articles are sufficiently boiled before they
bunch of sweet herhs, some parsley, are cut up; Many things, such as beef-
lemon-peel, and a quarter of a pound of palate, fowl, cocks'-combs, indeed almost
butter rolled in four; cover the stew- any article you piease, may be added to
pan very close, and let it simmer over a the above.
gentle fire for a quarter of an hour; then SALPICON, Omelet of.* - Whip up a
take up the salmon, lay it in a dish, keep dozen eggs, and fry half the number as
it hot before the fire ; let the sauce boil usual in butter; then lay the omelet in a
till it is of a proper consistence; take out dish, spread a salpicon, composed of carp
the spice, onion, and sweet herbs, and roes, livers, &c. of fish, all over it; make
bei ve the sauce over the fish.
a second omelet of the remaining, 9888,
SALMON Pie (Hot).* - Take the skin lay it on the salpicon, and serve with any
and bone from a piece of salmon ; ut it sauce you please.
in pieces, which lard with eel and an SALPICON Toast, * - Make a salpicon
chovies; dress them in a little butter with veal sweetbreads, morels, artichoke
with some sweet herbs, salt, and spicer; bottoms, and a slice of streaked bacon, all
when done, take out the herbs and mix cut into dice; put them into a stewpan,
them with fish quenelles; let the firh with some veal or fowl gravy, set the
cool, and then lay it in a deep dish lined pan on the fire, and then thicken the
with pull-paste, piit in also the quenelles, salpicon with the yolks of lour eggs. Cut
cover your pie and bake it. Pour an some thin slices of bread (bave all the
Italienne into it, and serve.
same thickness); toast, and spread the
SALMon, Potted.-Scale and wipe a salpicon over, and lay them in sand-
large piece of salmon, but do not wash it; wiches; beat up some whites of eggs
sali it thoroughly, then let it lay till the which, with a spoon, pour all over the


SAU
( 446 )
SAU
bay leaf, and salt; reduce the whole to slices from the under part of a knekle
the consistence of a bouilli, take out the of veal, and put them into a large stew
bay-leal, put in the yolks of three eggs, pan with two ladlestul of consmimé, set
and stir till sufficiently thick, Be care it on a fierce fire, taking care to skim it
ful not to let it boil.
as much as possible, and with a cloth
Sauce à l'Aurore.*-Mix two dessert wipe away all that adheres to the inside
spoonsful of lemon-juice with some ves of the stewpan; when the consommé is
louté; season with pepper and grated reduced, prick the slices with a knife to
nutmeg; put the mixture into a sauce- let out the gravy; then set the stew pan
pan, make it quite hot. In the mean on a slow fire, that the meat and glaze
time rub the yolks of four hard boiled may adhere together, and as soon as the
eggs through a cullender, which put into latter is of a clear light colour, take it
the sauce just before serving; take care off, leave it covered for ten minutes,
not to let it boil after the eggs are in. then fill it up with rich stock, in which
SAUCE au Bain-Marie. – Take thin is four or five large carrots, and three
slices of fillet of veal, ham, and beef, ac- onions ; let it boil slowly for two hours.
cording to the quantity of sauce you may In the meantime put the knuckle into a
require, take also some carrots, parsnips, saucepan with four or five carrots, as
parsley roote, turnips, onions, leeks, and many onions (one stuck with cloves),
celery, also sliced; put all these into a and two ladlesful of consommé ; set it on
stewpan, with a few slices of bacon ; a brisk fire that the liquor may reduce to
cover it close, and let it stand on hot a jelly, as soon as this jelly begins to take
ashes for some time; then add equal colour, pour on it the liquor from the
quantities of white wine and good broth, other saucepan to dissolve the jelly gra-
place the stewpan in the bain-marie, and dually; then make it boil. Dilute some
let the sauce simmer for four hours, roux with the above liquor, and add it to
when it may he strained for use. Be the meat with some champignons, a
careful not to put in so much of any bunch of parsley, scallions, and two bay.
single ingredient, that its flavour may leaves, skim it when it begins to buil,
predominate over the others.
and again when the roux is added, putin
SAUCE, Brown.* -Take a pound or two more consommé or roux, according as it
of seaks, two or three pounds of veal, is too thick or too thin.
some pickings of fowl, carrots, and When it has boiled an hour and a half,
onions, put all these into a saucepan take off all the fat; and when the meat
with a glass of water, and set it on a is quite done, strain the sauce through
brisk fire; when scarcely any mois- a bolting-cloth.
ture remains, put it on a slow fire, that Sauce à la Grimod* -Is the same as
the jelly may take colour without burn Sauce à la Portugaise, with the addition
ing; and ay soon as it is brown, moisten of grated nutmeg, two or three allspice
it with stock (or water), add a bunch of bruised, and a little India saffron.
parsley and green onions, two bay.leaves, SAUCE (Harvey).-Chop twelve ancho-
iwo clover, and some champignons, salt vies, bones and all, very small, with one
it well, and set it on the fire for three ounce of cayenne pepper, six spoonsful
hours, then strain; dilute a little roux of soy, six ditto of good walnut pickle,
with your liquor, and boil it an hour three heads of garlic, chopped nou very
over a gentle fire, take off all the fat, and small, a quarter of an ounce of cochineal,
run it throngh a bolting.
two heads of shalots, chopped not very
SAUCE (Carrier).* — Scrape a small small, one gallon of vinegar, let it stard
stick of horse-radish, cut an onion or fourteen days, stir it well, twice or thrice
two in thin slices, put these into a sauce. every day; then pass it throngh a
tureen with a little vinegar and whole jelly-bag, and repeat this till it is
pepper i set the tureen in the dripping. perfectly clear; then bottle it, and tie
pan under a shoulder of mutton whilst á bladder over the cork.
roasting; serve this sauce quite hot with SAUCE (Italienne):--Put some lemon,
the meat.
parsley, thyme, and mushrooms, slired
Sauce à la Diable.* - Mince half a small, into a stew pan with a little butter
dozen shalots very small, wash and press and a clove of garlic; set it on a moderate
out all the moisture; then put them into fire; as soon as the butter begins to fry,
a wallcepan with a glass of vinegar, a pour in a little consommé, and let it stew
clove of garlic, a bay-leaf, and some till pretiy thick, then take out the garlic,
veal glaze, reduce it to nearly a jeily, add some butter sauce and a little lemon-
moisten it with a little good gravy; add juice.
pimento butter, and a spoonful of olive SAUCE (Italian) for Salads.-Mix to.
01.
gether three table-spoonslul of sauce
SAUCE, Grande.*—Take three or four I tournée, one of mustard, some tarragon


SAU
( 448 )
SAU
little essence of ham, season it well, and bones of chicken, or veal, in a little
let it boil slowly for some time.
water, with a bunch of sweet berbs, an
SAUCE, Suprême.-Put one ladleful of onion, a slice of lemon, a little celery,
velouté, and four of essence of fowl, into and a few pepper-corns; when you have
a saucepan, set it on the fire, and when about half a pint of liquor, strain it, add
reduced to hall, put in a teaspoonful of some good cream, a piece of butter rolled
parsley, shred small, and scalded, a little in flour, pounded mace, and salt; make
fresh butter, half the juice of a lemon, it quite hot, stirring continually; when
and some pepper; place it on the fire, done, favour it with mushrooms, or
make it quite hot, but not boiling; van- lemon-juice.
nez it well, and serve quickly.
Sauce (IVhite Fish).—Simmer toge-
SAUCE (Sweet).- Put some cinnamon ther an anchovy, a little horse-radish,
into a saucepan, with as much water as scraped, some mace, an onion, stuck
will cover it; set it on the fire, and witi cloves, a piece of lemon-peel, a
when it has boiled up once or twice, add glass of white wine, and a quarter of a
two spoonsful of powder sugar, a quarter pint of water; when properly reduced,
of a pint of white wine, and two bay. strain it, and then add two spoonsful of
leaves ; give the whole one boil, and then cream, a piece of butter, rolled in flour;
strain it for table.
set it on the fire again, and keep stirring
SAUCE, Tournée.-Put three or four till it boils. When ready to serve, put
pieces of lean bam into a stewpan, with in a little ketchup, and some lemon juice.
å little butter, and some champignons, SAUR-BRAUTON*-To a sirloin of
set it on a moderate fire, stirring till the beef of twenty pounds, take one table
butter hegins to look clear ; then put the spoonful of allspice, four dozen clover, a
champignons into another stewpan, and lemon sliced, a clove of garlic, laurel and
add a sufficient quantity of flour to the bay-leaves, parsley, and sweet berbs, of
butter, to make it the consistence of bat- each a small quantity. Stick the cloves into
ter; mix it well in, and when smooth, the meat, which lay in a deep pan, with
piit to it three table-spoonsſul of strained the above articles over it, and just cover.
consommé, stir it in, then add more, at dif- ed with vinegar. Let it remain in this
ferent times, until you have as much as pickle for a fortnight, turning it daily,
you require. Set it on the fire, and let and keeping the pan closely covered;
it boil slowly, stirring constantly; when iwo days before dressing the beef, lard,
reduced to the proper thickness (which and then replace it in the pickle. Such
is that of good melted butter), strain it a piece of beef will require at least eight
through the tammy, to use when occasion bours roasting, and should be done on a
requires.
cradle spit, a good gravy made to baste
SAUCE (Universal).-Take half a dozen it with, as the vinegar may make it too
split shalots, a clove of garlic, two bay- acid.
leaves, basil, thyme, truffles, tarragon This pickle will be strong enough for a
leaves, half an ounce of bruised mustard small leg of mutton, and if the vineyar
seed, some Seville orange peel, a quarter be good, it ought also to serve for a bare.
of an ounce of cloves, the same of mace, SAUR-KRÄUT*-Have ready a vine-
double the quantity of long pepper, and gar white wine or brandy, cask about four
two ounces of salt; put all these ingre- inches from the bottom of which put in a
dients to infuse in the juice of a lemon, vent-peg. Take a nuraber of the best
half a glass of verjuice, four or five white cabbages, strip off all the outside
spoonsful of vinegar, and a pint of white leaves, and slice the hearts transversely
wine ; put them into a jar, cover it as as thin as possible, until you have ag
closely as possible, and set it on hot ashes much as you require; then lay over the
for twenty-four hours. At the end of bottom of the cask, osier or vine twigs,
that time let it stand to settle, and when to the height of the peg; on these put
clear, pour it off carefully, strain, and alternate layers of the sliced cabbage, and
bottle it. This infusion will keep a long salt (in the proportion of one pound of
time if tightly corked, and inay be used the latter to fiſty of the former); let each
with all kinds of meat and fish. It may layer of cabbages be at least three inches
alco be added to other sauces.
thick. When the cask is about two-
Sauce, White.*-Beat up a quarter of thirds full, put cabbage leaves all over;
a pound of butter, and a tea-spoonful of cover them with a cloth, and a round
flour; season with salt and pepper; when piece of wood, which will exactly fit the
well worked up, add a dessert spoonful inside of the cask, and place a stone or
of vinegar, and a little water. Set these heavy weight on it. In four or five days
on the fire, and stir till thick; be careful time draw out the pex, and let the brine
not to let it boil.
run off; add more salt, and repeat this
SAUCE (White). -- Boil a few bits or operation at inter vals of a month at latest,


SAU
( 449 )
SAU
until what flows from the cask is per-| the ends, and lay the sausages in a pan
fectly clear, and free from smell. Some of water, with salt, and saltpetre ; cover
add juniper and carraways to the salt in the pan close, and leave it. "In a week's
making saur-kraut; be careful to keep time take out the sausages and drain
the cask in a moderate temperature, them. Tie them between two pieces of
during the whole year.
wood, hang them up to dry, and smoke.
SAUR-ERAUT.-Prepare your cask, and when dry, untie them, and rub each
slice the cabbages as above; put the lat. over with oil, and the ashes of vine-
ter into a tub to ferment for some hours twigs, mixed together. Keep them in a
(not less than twelve, nor more than dry place.
twenty-four); then make a bole at the SAUSAGES of Marchpane." - Take a
bottom of the tub, and press the cabbages quarter of a pound of chocolate, which
hard, to extract all the liquor from them; put on a tin plate, and place it over a
when quite dry, put a layer of salt at the stove to dissolve; as soon as it is so, put
bottom of the cask, on which put a layer it into a pan with a little water, stir it
of the cabbages, on this more salt, pep- well, and then mix it with a pound of
per, and a few ripe juniper berries ; pro marchpane paste, a small quantity of red
ceed thus alternately until the cask is santal, half an ounce of cinnamon, and
nearly full ; put on a piece of wood, ex• six or eight cloves (all three in powder).
actly fitting the inside of the cask, on When well kneaded together, chop up
which place one hundred and twenty some blanched almonds, which strew
pounds (or more) weight on it. In a few over the slab, roll out your paste on them
days the brine will forn a crust on the 80 that they may stick to its surface, to
top of the cask, when the kraut is fit for represent the pieces of fat, and cut it into
use. On taking it out, use a wooden pieces the length and thickness of sau.
spcon only; merely leave sufficient brine sages; place them on white paper, and
to cover the saur-kraut; lay a wet cloth leave them for some days to dry, and
all over to exclude the air, and then re then bake them in a very moderately
place the lid and weights.
heated oven; if they be put in 100 great
The top of the cask should be fre. a heat they will burst.
quently washed with salt and water, and SAUSAGES, au Palutin.* -Take equal
part of the brine be drawn off occasion. quantities of beef-steako, fresh pork, and
ally.
leaf; pound these together thoroughly,
SAUR-KRAUT, to Dress.* -Take out as pour on the pounded meat some good
much saur-kraut from the cask as you Moselle or Rhenish wine ; in about an
think sufficient for a dish, and soak it hour drain off all the wine which has not
for two hours in cold water; then drain, been sucked up, season with salt, pepper,
and put it into a stewpan, with some spices, and ginger, all in powder, and fill
slices of streaky bacon, a servelas, and your skins as usual.
sausages; add stock, and a little good SAUSAGES (Purma).* – Mince equal
gravy. Stew it over a slow fire, and serve quantities of verl, fresh pork, and leaf;
with the bacon, &c. on it. The skins take also an equal portion of Parmesan
must be taken from the sausages and cheese grated; mix these articles toge-
servelas, before they are sent to table. ther, season them with salt, pepper,
SAUSAGES.* - Are compused of various spices, and coriander (all pounded); till
kinds of ineat, chopped exceedingly small, your skins and tie them into lengths of
with pounded spices, and aromatic herbs, about three or four inches, and dress
shred fine; these ingredients are put them as usual.
into skins, or guts (thorough!y washed), SACSAGES ( Provençale).-Takea ponnd
and tied into lengths of from two to five of fresh pork, half a pound of veal, half
inches. Some persons add to the mix. a pound of leaf, three onions, and six
ture & glass of Rhenish, Champagne, cloves of garlic; mince and mix all
Madeira, or other wine. (For pork, beef, these ingredients together, add a dozen
and other sausages, see the respective trufiles boiled in a liitle white wine, and
articles.)
shred, salt, pepper, and spices, and put
SAUSAGE*, Bologna.*- Take the legs the mixture into skins.
and sboulders of a pig, from which cut all SAUSAGES (Royal). - Mince small the
the lean, scrape it well, remove all the meat of a partridge, a capon, or pullet,
sinews, and rub the meat well with a a piece of gammon, and other bacon, and
reasoning innde of salt, pepper, corian- a bit of leg of veal; shred also some par-
der, cloves, cinnamon, nutmeg, and bay-sley, chives, truffles, and mushrooms;
leaf. When properly favoured, take mix these altogether, and season with
some bacon, lard, and leal, and cut the pepper, salt, beaten spice, and garlic;
whole into dice; 'mix the fat and lean bind the whole with the yolks of six, the
together, and put it into ox-guts, tie up whites of two, eggs, and a little creum;
2 Q3


SCU
( 450 )
SER
you wish,
when thoroughly inixed, roll the prepa- | ever, you wish it of a yellow tirge, aller
ration into thick pieces, which wrap in the sugar is dissolved, and the syrup is
very thin slices of fillet of veal, well cold, add tincture of 'sation to it; the
beaten with a rolling-pin; each sausage quantity regulated by the degree of colour
should be about the thickness of a man's
wrist, and of proportionate length. Line SEEDS (Sugared).*_These are done
an oval stewpan with slices of bacon and in the same manner as sugаred almonds.
thin beel-steaks, put in the sausages, The seeds most generally used for this
cover them with beef-steaks and bacon, purpose are anise, cummin, and ſennel.
shut the Rtewpan very close, and set it The best method of proceeding is as
on a moderate fire, put hot embers on follows : place a small preserving-pan
the lid, and let it stand ten or twelve over a charcoal fire, on the side of which
hours ; then take it off, and when cold, bare a chafing dish, on which keep a pan
take out the sausages carefully, remove with a quantity of sugar boiled to lisse;
the veal, and all the fat, with a sharp (this sugar should be kept quite hot, but
knife cut them into slices, and serve not boiling); on the other side bave rome
cold.
fine powder. When so far prepared, put
SAVOY Soup.-Cut into quarters and your seeds into the pan, and as soon as
boil in a little water, five large savoys; they begin to heat, pour over them a
strain the water off when they are cool, large spoonſul or two of the syrup; stir
press them well to drain out all the water, them about, that all may be thoroughly
ihen put them into as much beef-gravy saturated with it; then sprinkle over it
as will cover them, cover them very a handful or two of powder, stiil shaking
close, and set the saucepan on a moderate the pan to make the seeds equally white.
fire, and let it stew for two hours; then When dry, pour on some more syrup,
set on the fire a large frying-pan with a then the powder, and continue this altere
quarter of a pound of butter; shake in nately until your reeds are sufficiently
some flour, and stir till it is brown; peel large; then lay them on a siete, keep
a couple of onions, put them into the them in a warm place for some days,
butter and stir it well about ; as soon as after which put them into glass boitles.
they are nicely coloured, add a quart of SERVELAS. * - According to the
veal gravy, mix them well together; / number of serve as you intend making,
soak some crust of French rolls in the take your quantity of fresh lean pork,
gravy in which the savoys are stewed, mince it small, and mix it with a courth
lay them in a tureen at a little distance part of bacon fat, (also minced). Season
from each other; then pour in the gravy with salt, pepper, spices, nutmeg, anise,
and onions.
and coriander ; fill your skins like xatie
SCOTCH Short Bread. Take two sages, tie the ends, and hang them in the
pounds of flour, dry, and siſt it well; chimney to sinoke for three days. Then
then mix with it a pound of powder-sugar, put them into a saucepan of water, with
three ounces of candied citron and salt, a clove of garlic, thyme, bay-leal,
orange-peel cut into dice, and half a basil, and a bunch of parsley ; boil them
pound of carraway comfits; put half a in this for three hours; drain, and let
pound of butter into a saucepan, set it on them cool.
ile fire, and when quite melted, mix it SERVELAS of Marchpane. *- Take a
with the flour, &c.; the paste being pound of marchpane pa-te coloured red
nicely made, roll it out to the thickness as for Marchpane Sausages, and three
of half an inch, cut it into cakes, lay them quarters of a pound of the same anco-
on white paper, prick and bake them; loured ; cut both into small irregnlar
they should be of a pale colour.
pieces, mix them together, and put ihem
Scotch Dumpling.--Make a paste with into skins the same as the regular ser-
some oatmeal and butter, form it into a velas; take particular care that the guts
dumpling, and place a haddock's liver in are well cleaned, perfectly dry, and transe
the middle, well seasoned with pepper parent; press the pieces in close that
and salt; it should be boiled in a cloth. they may be quite firm; and having cut
SCUBAC.*-Infuse two ounces of saf. them of the proper lengthe, moisten your
fron, the zestes of four lemons, those of hands with oil of almonds, and rub the
as many oranges, and a drachm of mace, servelas well with the palms, until they
in three gallons of brandy, for a week, are quite smooth and shining. These
keping the vessel closely covered ; at servelas are of an excellent flavour, and
the end of that time distil it. Dissolve will keep a long time.
trn pounds of sugar in a gallon and a hall SHALOT Sauce.*-Take two spoons.
of water, stir it into the liqueur, and then ful of the liquor the mutton is boiled in,
filter it. Your liqueur made as above, iwo spoonsful of vinegar, two or three
will be very white and clear. If, how I shalots cut fine, and a little salt; put


SII E
( 451 )
SHE
these ingredients into a saucepan, with a parsley chopped, mushrooms, pepper and
bit of butter rolled in flour ; let it stew a salt, and a few fine spices ; upon this
little, and serve it up with your mutton place the tongues cut in two, and upon
or beef.
them a good slice of ham, a little butter,
Shalot Vinegar. - Put six or eight and a few slices of bacon ; put on the
shalo!s split into a quart bottle ; fill it up cover and bake it; when done, take out
with vinegar, stop it; it will be fit for the bacon and ham, skim off all the fat,
use in a month.
and pour on it what sauce you please.
SHEEPS’ Tails Braised.* -Clean, and SHEEPS' Tongues Roasted. * - Take
wash the tails thoroughly; scald them, half a dozen sheeps' tongues, and having
and then put them into a saucepan on properly prepared them, lard them with
slices of streaked bacon, with tarragon, a small lardons, tie them to a skewer, wrap
bunch of sweet herbs, turnips, parsley, a buttered paper round, and fasten them
salt, pepper, and moisten the whole with on a spit, and roast them before a mo-
consommé; cover them cluse, and braise derate fire; a little before they are done,
them till quite tender; then lay the tails take off the paper, baste the tougues with
on a dish, and pour the other articles butter, and make them of a nice colour.
over them.
Serve with whatever sauce you may
SACEPS' Tails Roasted. * - Having prefer.
thoroughly washed the tails in warm SHEEPS' Trotters (Fricassee of).
water, scald them for five minutes in Wash the feet well, changing the water
boiling water; then cover them com: | frequently, then boil them in some stock;
pletely with bread crumbs, mixed with when nearly done, take out all the bones,
sweet herbs, salt and pepper; fasten the leave the meat in the saucepan, add to
tails to a spit, and roast them before it a bunch of sweet herbs, a pinch of
a moderate fire. Any sauce you please four, salt and pepper ; when perfectly
tender, make a liaison with yolks of
SHEEPS" Tongues en Brochettes.*
eggs, and serve the feet with a little
Boil the tongues in some consommé, verjuice.
then cut them into small fillets, cut also SHEEPS' Trotters à l'Italienne.*-Put
bacon into very thin slices, not larger, some sliced onions, very salt bacon, salt,
however, than the tongues; put these pepper, mustard, and verjuice, into a
pieces alternately on skewers ; cover saucepan, with a litule veal gravy; make
them with bread crumbs mixed with it quile hot, and then put in the feet,
sweet herbs shred, salt, and pepper ; previously boiled in stock. In half an
lay them on a gridiron, and broil them hour they will be sufficiently flavoured,
nicely.
then serve all together very hot.
SAEEP' Tongues Broiled.* - Having SAEEPS' Trotters in Paste.* - Put the
parvoiled the tongues in a little stock, feet into a pan, with some melted butter,
split each, give them a few turns in some parsley, scallions, morels, and streaked
melted bacon, strewing over them salt, bacon ; set them on the fire, and stew
pepper, shred parsley, and bread crumbs; them. Cut some puff paste into twice
when well covered with the latter, lay as many pieces as you have ſeet, and in
them on a gridiron, and broil them every two wrap a foot;, close the ends
slowly.
nicely, do them over with yolk of erg,
SHEEPS' Tongues en Chemises. *-Boil and bake them in a moderate oven. The
some tongues in good veal or multon feet should not be boned.
gravy, and in the ineantime put into a SAEEPS' Trotters Stuffed.*- Boil the
saucepan a little butter, some sliced feet in good stock till the bones will come
onions, pounded bacon, three or four out with ease; fill the space left by them
anchovies, shred parsley, salt and pep- with a good fowl or chicken farce; dip
per, mix them well together. Cut some them in lard, bread them well, and bake
esui into pieces large enough to contain in a moderate oven.
a tongue, in each of which put a little of The space left by the bones is some.
the above mentioned seasoning, Jay, a times filled up with a bit of fried bread;
tongue on it, more seasoning, wrap the in this case ihe feet are only previously
ends of the caul over the whole; bread boiled, and then served with cream
them well with crumbs mixed with shred
sweet herbs, and bake them in a mo SHERBET. * - This is a delicious
derate oven.
beverage,composed of cream, mixed with
SHEEPS Tongues Pie. - Line a dish various articles, such as almonds, tea,
with some good puff paste, and lay at pistachios, coffee, chocolate, &c., and
the bottom of the dish some good force- sugar, and then iced. Sherbet may also
meat, made of roasted poultry, Buet, be made with the juice of various fruits,
sauce.


SME
( 463 )
SME
an excellent fish when fresh, and have a SMELTS with Herbs.*-Boil a bunch of
smell similar to that of a newly-cut sweet herbs, with some sliced onions,
cucumber; when good, the scales have salt, pepper, half a spoonful of oil, and a
a fine silvery hue, and the body is very quart of water; when the liquor is suf-
stiff'; when stale, it is flabby.
ficiently flavoured, put in the smelts and
SMELTS, Atelets of.. - Take the fillets boil them quickly.
from half a dozen smelis, take off the Smeurs à l'Italienne.. -- Boil your
skin, cut each into four pieces, and trim smelts with a large glass of white wine,
them; melt some butter, add to it the half a glass of water, two spoonsful of
yolks of two eggs, salt, and pepper; beat oil, two slices of lemon, a pinch of salt,
them up well, dip each fillei into this, and a pinch of fennel. When sufficiently
and roll thein; run a skewer through | done, make a liaison with yolks of eggs,
them, so as to prevent their unrolling; and shred chervil, and serve your fish
put four on each skewer, dip them again with its own sauce.
into the butter; have ready some bread Smelts Pickled.-Waslı, clean, and
crumbs, roll the fillets in this very gut a quarter of a hundred of smelts,
lightly, but so as to cover them com take balt an ounce of nutmegs, a quarter
pletely, and broil them over a clear fire; of an ounce of mace, half an ounce of
take care that all four sides are well salt petre, half an ounce of pepper, a
coloured.
quarter of a pound of common salt, all
Smelts à lu Bonne Eau.* -Clean, and beaten very fine ; lay the smelts in rows
ecrape your smelts, wipe them with a in a jar; between every layer of smelis
clean cloth, cut off their heads and tails, strew the seasoning, with some bay;
and put the fish into a saucepan, with leaves; boil a sufficient quantity of red
some parsley, two or three scallions, a wine to cover them; pour it boiling hot
bay-leaf, water, salt, and pepper ; boil over them, cover the jar with a plate;
them slowly for a quarter of an hour, when cold, tie it down very close.
dish them; add to the liquor some more SMELTS Pickled.-Draw out the insides
parsley, boil it up once or twice, and all but the roes, put their taiis into their
pour it over the smelis.
months; boil them a few minutes in
SMELTS Broiled.* - When the smelts salt and water, vinegar, and pepper.
are well cleaned, slit them down the corns; take out the fish ; as soon as the
sides, and lay them in oil, with salt and pickle is cold, pour it over them.
pepper, for a little while; then put them Smelts Potted.-Draw out the inside,
on a gridiron over a clear fire, and broil season them with salt, mace pounded,
them ; when done, serve either with and pepper, lay them in a pan with butter
caper or tomata sauce.
on the top; bake them; when nearly
Smelts en Caissons.* - Make some cold, take them out, lay them upon a
paper-cases as if for biscuits, into each cloth; put them into pots, clear off the
of which put a little farce maigre, com. butter from the gravy, clarify, and pour it
posed of butter, sweet herbs, small fish over them.
ininced, salt, pepper, and nutmek ; lay SMELTS in Savory Jelly.-Lay a dozen
the smelts on this, cover them with well cleaned ymelts at ibe bottom of a
bread-crumbs, and bake them in a mode. stewpan, with liall consommé and half
rate oven. When done, serve with wbat- Madeira, a little ralt, a young onion, and
ever sauce vou like.
two or three mushrooms; let them stew
SMELIS Fried.* -Scrape your fish, cut gently till well done, then carefully take
off the tails and fins, clean, and wash them out with a skimmer, and lay them
them, then replace the livers ; slit them on a plate to cool; pass the liquor
down the sides, flour, and fry them of a through a double silk sieve to some good
nice colour. Drain and sprinkle salt consommé, which must be clarified the
over them. Serve them on a napkin. same as directed for aspic jelly; the
Smelts are most generally used as a jelly being made, have a large plain
garnish for larger fish.
mould ready, in ice, and nearly hall fill
Smelts, Gratin of. *—Prepare your fish it with jelly; as soon as it is set, place
as for trying, spread some butter over the the smelts in it, with their heads down-
bottom of a deep silver dish, on which wards, and just sufficient jelly to cover
shred parsley and scallions, and sweet them; when these are set, fill up the
herbs, salt, pepper, and nutmeg; place mould; when wanted, dip it in warm
the smelts on this, cover them with water, and turn it on the dish. This
bread.crlimbs, moisten with a little melt makes a good supper dish..
ed butter and white wine; set it on a SNIPES.-When the snipes have been
stove, or in an oven; brown the top, and picked, they must be singed over a char.
serve,
coal fire; in trussing thein press the legs


SNI
( 454 )
SOL
close to the side, and pierce the beak roasted, lay them on the toast in the dish,
through them; tie a slice of bacon over putting one or two truffles into each
each bird, run a long iron skewer through snipe, and pour the remainder of the
the sides, and tie them to the spit; in the sauce over them.
mean tiine cut two or three slices of SOLES.- Soles may be seen in the
bread, according to the number of the market almost all the year round, but
birds, fry them of a fine brown colour in they are in the greatest perfection about
butter; put the birds to roast, and put | midsummer; when good, they are thick
the fried bread in a dish under them, 10 and firm, and the belly of a cream colour;
receive the inside, which will drop after when stale, they are flabby and of a bluish
they have hung a few minutes; just cast.
before they are roasted sufficiently, cut SOLEs Boiled. – Be careful that the
ofl'the bacon, that they may take colour, soles are thoroughly well cleaned, then
Serve them on the dish with the bread rub them over with lemon-juice, and set
under them, and plenty of good gravy. them on the fire in cold spring water,
Some prefer eating them with butter with plenty of salt, and when they begin
only, considering that gravy takes off to boil, put them aside to simmer very
from the fine flavour of the bird. They gently till done ; serve with anchovy
should be carved the same as fowls or sauce in a boat. You may if you please,
pigeons, and the head should be opened, garnish your fish with parsley.
as some are fond of the brains.
SOLES (Collops of).* -Take some small
Snipes are generally dressed in the soles, and marinade them in the jnice of
same manner as woodcocks.
two lemons, with salt, pepper, and sweet
SNIPEs à la Manselle.*— Take the file berbs shred; when they have remained
lets, wings, and legs, of as many snipes sufficiently long in the above drain them;
as will give you sufficient for a dish; then stuff the fish with some crumb of
mince them small, and put the mince- bread boiled in milk, and beat up with
meat into a saucepan, with half a glass the folks of two eggs; sprinkle them
of consommé, a spoonful of olive oil, the with flour, and fry them of a nice colour.
livers of the birds, well pounded, salt and Serve them on fried parsley or chervil.
pepper. Set these on the fire; a quarter Your fish ought to be of a clear gold co-
of an hour will be sufficient to do them; lour, and very dry and crisp.
when done, put in a little rerjuice. Soles Fricasseed.-Fry them of a nice
SNIPE Pie. -Take three snipes, bone brown, drain them; take off all the
them, and fill them with light forcemeat, meat from a small sole, chop it fine, and
adding the trails and truffles pounded, to mix it with a little grated bread, some
it; place the birds in a deep dish, with a lemon-peel, parsley chopped fine, pep.
little forcemeat all round; cover with per, salt, nutmeg, the yolk of an egg, and
puff.pasle ; egg, and ornament it, then a little butter ; make this into little
place it in the oven. When three parts balls; fry them. Put a little red wine
baked, take off the lid, and pour in some to some good gravy, thicken it with a
good cullis, a glass and a half of Madeira, little flour; boil it up; add cayenne,
and season with cayenne and lemon- ketchup, and lemon juice, lay in the fish
juice, according to taste; put on the and balls, simmer them a few minutes.
cover, and finish baking.
Garnish with lemon.
Snipes d la Provençale. * - Having SOLES Fried.-Let them be thoroughly
picked and trussed your snipes, put them cleansed, after which dry them in a cloth,
into a stewpan, with a glass of oil, basil, dip them in egg, then cover them with
bay-leaf, pounded coriander seed, and fine bread crumbs, laying them on paper
two slices of lemon; when they are pretty as you do them; put some good lard into
well flavoured, take them out, wrap each a frying-pan, and when very hot, slip in
bird in a slice of bacon and a cabbage. the soles, and fry then of a good brown
leaf, replace them in the stew pan, and colour; place them on paper to drain off
finish cooking them over a gentle fire, the fat; sprinkle over them a little salt;
ada a glass of good stock, a little veal serve them to table very hot, with shrimp
blond, sweetbreads, truffles, morels, or sauce in a boat. You may, if you think
any other articles of the kind; when proper, beat up the egg with a little pep-
about to serve, squeeze in a little Seville per and salt.
orange-juice.
Soles à la Horly.*-Skin, and take the
Snipes with Truffles. - Truss eight fillets froin two pairs of soles, trim, and
snipes with their beaks run through them, lay them in a pan, and soak them in the
and roast them with bread under. Have juice of two lemons, with an onion sliced,
a few tine truffles well stewed in a good parsley, salt and pepper; in an hour's
brown sauce, and when the snipes are time drain the fillets, dry them well,


SOL
( 455 )
SOR
flour, and fry them of a nice colour; drain SOLES, Stuffed.* - Make a farce of
them, lay on a dish, and serve with whiting or perch, minced very small,
tomata sauce.
and mixed with butter, sweet herbs,
Soles, à la Mayonnaise.-Fry four or morele, kneaded together by yolks of
five pairs of soles ; when cold, lay themezge, seasoned with pepper, salt, and
on a gridiron, over a slow fire, not to nutmeg; having skinned and cleaned
heat through, but to allow the skin to be your soles, stuff them with this farce,
raised easily, while they are on the fire, rub them with butter, bread, and bake
detach the billets, and then take off the them. They may, iſ preferred, be dressed
skins, and cut your fillets into square inequal quantities of stock and white wine.
pieces; dip each of these into a mayon SORREL, à la Bourgeoise.*- Pick and
naise, and lay them neatly in a mould, wash as much sorrel as you may want,
until it is full; then make the mayonnaise drain and squeeze all the water from it,
warm, pour it into the mould, cover, and and put it into a saucepan,set it on the fire;
set it on ice; when the sauce is congeal. when the sorrel is dissolved, if there bé
ed, turn it on a dish, garnish with crou too much water, put it into a cullender;
tons, gherkins, anchovies, &c.
then fry it lightly in a little batter. Put
SOLES, with Mushrooms.--Put a quart two spoonsful of four into a basin, beat
of milk into a stewpan, or fisb-kettle, an egg up with it, then add another egg,
with the same quantity of water, a bit of and when that is well beaten with the
butter, salt, and a little lemon-juice; four, pour in a glass of milk, ard then
then put in the soles, and set the stew. mix it with the sorrel, set it on the fire,
pan over a moderate fire, and let them and stir it, until it has boiled a quarter
simmer very gently till done ; then take of an hour; dish it, and serve with either
then up, place them on a cloth or nap- poached or hard eggs.
kin, to imbibe all the liquor from them; SORREL, in Gravy.'-Mince, and put
lay them on a dish, and pour over them it into a saucepan, with butter, bacon,
a good mushro im sauce.
parsley, and scallions ; add a glass of
SOLES, en Paupiettes.*—Prepare your consommé ; set it over a moderate fire,
soles exactly like salmon en baril ; but and when quite soſt, put to it some fowl
instead of baking them, boil the paupi-gravy, or vcal blond. Make the sauce
ettes in a court-bouillon. Serve them thick, and do not let it boil, cover the
with an Italicnne.
sorrel when served.
Soles, in Sallad.* - See Sulmon, in SORREL, Omelet of:-Pick, wash, and
Sallad.
blanch some sorrel, cut it in pieces, and
SOLE Pie.-Boil tuo pounds of eels fry it lightly in a little butter, with shred
until quite tender, then pick the flesh parsley and scallions; then put the sor.
from the bones, and put the latter into rel into a saucepan, with a little cream;
the liquor the pels were boiled in, with a season, and let it boil slowly; in the
blade of mace, and some salt; let them meantime make an omelet in the usual
boil till the liquor is reduced to a quar: way, lay it on a dish, thicken the sorrel
ter of a pint, then strain it; cut the flesh with the yolks of two eggs, pour it on
of the eel very fine, and mix it with a the omelet, and serve it very hot.
little lemon-peel, cut small, a little salt, SORREL (Purée of ).*- Take as much
pepper, nutmeg, a few bread crumbs, sorrel as yon may require for a dish; take
parsley, chopped fine, and an anchovy, also three or four bearts of lettuces, and
minced'; mix the whole with a quarter a handſul of chervil, both picked and
of a pound or buiter, and then lay this shred small, and then press them well to
forcemeat in a pie dish; cut the ment extract all the moisture; put them into
from a very fine pair of soles, and put a saucepan, with some butier, champig.
into the dish upon the forcemeat, pour nors, shalots, and parsley, all chopped
in the liquor the eels were boiled in, put small, (ibae: e lart fried lightly in butter);
on the cover, and set it in the oven to put the sorrel on these, and dress it;
bake of a nice brown.
when sufficiently done, add four ladlesful
SOLES, à la Plat.*-Melt some butter, of velouté, and the yolks of five or six
and pour it into a disli, with some sbred eggs; strain it through a bolting cloth,
parsley, and shalots, salt, pepper, and and put it aside till wanted.
grated nutmeg; then lay in a pair of To make this purée maigre prepare the
soles (well cleaned and dried), spread sorrel as above, but instead of the velouté,
sweet herbs, shred over them, and sea. mix the yolks of six eggs with two des-
Fon with pepper, salt, and nulmeg; add sert spoonsful of flour, and three glasses
a glass of white wine, and cover the whole of milk, and then put it in; reduce it
with bread-erombs, moistened by a few over a brisk fire, stirring constantly with
drops of butter; set this dish in a mode- a wooden spoon; then strain it through a
ſale oven to bake for a quarter of an hour. / bolting cloth, and keep it hot till wanted.


SOU
( 457 )
SPI
up to keep them in proper form); fill the | turnips; then put them into a soup-pot.
saucepan with good stock, set it on the and pour the soup from the basin over
fire, and skim it well, and then put in them; set it on a stove, skim it, and as
carrots, turnips, onions, leeks, celery; soon as it boils, set it on one side, and
and two cloves; stew the whole, and let it simmer for two hours very gently;
when done, serve as follows:--the capon take the crumb of a couple of French
and pigeons in a deep dish, garnished with rolls, and cut it into round pieces, which
whole lettuces (previously cooked), small brown in the oven, and put them into
onions, carrots, and turnips, cut into dice; the tureen, and pour the soup upon
these are also dressed previously; take them, ll you think proper, it may be
the carrots, &c. which were done with clarified, the same as other clear soups;
the capon, cover the capon with them ; but the real Soup de Santé ought not to
strain ihe liquor through a tammy, and be clarified.
serve in a tureen by itself as sauce to the Soup, White, without Meat.-Put two
capon.
or three quarts of water into a saucepan,
Sour, Hessian.*-Take two pounds of with the crumb of a small loaf, a bundle of
skin of beef, one pint of split peas, two sweet herbs, whole pepper, a few cloves,
onions, four carrots, six potatoes, two an onion or two cut across, and a little
heads of celery, some whole pepper, salt, salt; cover close and bo:l'till perfectly
and five quarts of water ; stew all to smooth; cut into small pieces some
gether till half the quantity is boiled celery, endive, and lettuce, the white
away; then strain it through a hair parts only; boil them, strain off the soup
sieve.
into a clean stewpan; put in the herbs,
Soup Maigre.-Melt half a pound or with a good piece of butter, keep stirring
butter in a stewpan, shake it well; as till it is melted; then let it boil till quite
soon as it ceases to bisk, put in six mid smooth ; skim it, soak some French roll,
dling sized onions, sliced, shake the pan nicely rasped, in a little of the soup; put
well for five minutes, then put in five it in a tureen, pour the remainder of the
heads of celery, cut small, a handful or soup over, and send to table.
two of spinach, a cabbage-lettuce, and a SPICED Bread (Common).* – Boil
bunch of parsley, all cut small; shake three pounds of honey in a gallon of wa.
these all well together in the pan for a ter for a quarter of an hour; then pour
quarter of an hour; stir in some flour, it on the flour in the trough'; mix them
then pour in two quarts of boiling water, together well, until the flour will imbibe
some crusts of bread, some beaten pep no more liquid; when a little cooled,
per, four blades of mace, pounded very add three ounces of potash, infused the
fine ; stir the whole well together, and night before in half a pint of milk, knead
let it boil gently for half an hour; take the whole well, putting to it some pound-
it off, and stir in the yolks of two eggsed anise. Roll out the paste, and with
well beaten, and a spoonful of vinegar. paste-cutters of various forms, cut it into
Serve in a tureen.
little figures, lay them on a well-oiled
Soup de Santé - Lay six or eight slices tin, and take them ; when done, wash
of lean bam, with some beef over them, them over with milk.
at the bottom of a stewpan, then some With this paste spiced nuts are made;
veal, with some partridge.legs, or moor when formed lay, them on tins, and leave
game, or chicken, salt, peppes-corns, in a warm place for two or three days
Jamaica-pepper, three or four cloves, a before they are baked.
bay-leaf, and one clove of garlic; let the SPICED Bread (Dutch or Flemish).*-
whole stew together till it takes a fine The evening belore you wish to make
brown colour, then fill it up with half your spiced bread, dissolve three ounces
water, and half good beef stock; add of while potasb in balf a pint of milk, and
three heads of celery, two good turnipa, set it aside. The next morning put a
parsley, lemon, thyme, iwo carrots, three considerable quantity of sifted four into
large onions, and a small bunch of winter a trough, make a hole in the heap, into
savary ; when the whole is thoroughly which porr six pounds of clarified honey;
well done, pass it through a lawn sieve whilst boiling, stir it well with a strong
into a basin. Cut two good sized turnips spatula, until the honey, reduced to a
and three large leeks, into pieces, about firm parte, will imbibe no more four,
the thickness of a quill, and an inch and then spread it all over the bottom of the
a hall long ; fry these together of a nice trough, and leave it for about ten or f.
brown colour : next, shred two cabbage. teen minutes ; at the end of tbat time, if
lettuces, celery, endive, sorrel, and the paste be sufficiently cool for you to
chervil; and stew them down on a very bear your hand on it, rub its surface with
slow fire with a small bit of butter. tbe infusion of potash; then let a strong
When done, put them in a sieve with the person knead it, in the same manner as
2 R


SPI
( 459 )
STO
serve.
bome grated bread, nutmeg, ginger, and pane, and finish the tart like that of fran-
cinnamon, all pounded ; as much cream, gipane.
or yolks and whites of eggs, as will make SPINACH Tart. -Scald the spinach in
it the consistence of batter; mix in a boiling water, drain it well, and then
few currants, previously, scalded, and chop it; stew it in botter and cream,
drop the batter into a frying-pan, on with a little salt, sugar, a few small bits
boiling lard; as soon as they rise, take of dried comfit citron, and a few drops of
them out, drain, and serve them. orange-hower water ; put it into a disha
SPINACA au Maigre.*-Having blanch-lined with the very best puff-paste.
ed and minced your spinach. put it into SPINACH Toasts.-Boil some spinach
pan, with nearly a quarter of a pound for alquarterof an hour; then squeeze out
of butter, salt, and pepper ; set it on the all the water, chop it small, and put it
fire, and when the spinach is fried a little, into a mortar, with three or four spoons-
add two dessert spoonsful of flour, and ful of apple marmalade, the yolks of four
some milk, stir till it thickens, and then hard-boiled, and three raw eggs, two bis.
cuits soaked in cream, sugar, and a pincha
SPINACH Pudding. - Pick and well of salt; pound all these together to a
wash a quarter of a peck of spinach, paste, put it into a dish, and mix with it
and boil it until quite tender; 'a little a few dry currants. and three or four
salt should be put into the water it is spoonsful of melted butter. Cut some
boiled in, and the saucepan must be kept slices of bread half an inch thick, four
closely covered ; when boiled, put it in inches long, and two broad; toast them
& sieve to drain, and then cut it small; nicely, and spread the spinach, &c. over
beat up six eggs, and mix them with half them, to the thickness of ball an inch,
a pint of cream, or milk, a stale roll wash each over with wbite of egg; place
grated very fine, a little grated nutmeg, the toasts on a baking-tin (well buttered)
and a quarter of a pound of melted but- and bake them for half an hour. When
ter, stir all well together, put them into done, grate nutmeg, and squeeze orange-
tbe mucepan the spinach was stewed in, juice over them, and serve.
and keep stirring it till it begins to SPRATS.-Sprats are chosen by the
thicken ; then wet a pudding cloth, flour same rules as herrings. andare dressed in
it well, put in the mixture, tie it up, and the same manner. (See Herrings.)
boil for an hour; turn it out on a dish, STOCK, for Brown or White Soups.-
pour over it melted butter, with a little Take a pound of scate, five founders,
Seville orange-juice and sugar mixed in and two pounds of eels; cut them in
it, and serve.
pieces, put them into a stewpan, with
SPINACH Puffs.- Take as much boiled as much water as will cover them, :
spinach as is equal to four eggs, squeeze little mace, an onion stuck with cloves, a
it quite dry, shred it small, and add halt head of celery, two parsley roots sliced,
the quantity of powder-sugar, the same some pepper and salt, and a bunch of
of bacter, four spoonsful of cream, the sweet herbs; cover close; strain it off
yolks of four hard boiled eggs, and two for use; if it is for brown soup, fry the fish
ounces of citron, the two latter minced; brown in butter, and then put it to stew.
season with beaten cinramon and grated STOCK (for Gravy Soup or Gravy.)
nutmeg ; put them all into a stew pan to Cut a knuckle of veal into slices, slice
simmer a little while, and then set them also a pound of lean beef, and a pound of
by to cool. Make a paste with the yolks the lean of gammon of bacon ; put these
of four eggs, four spoonsful of milk, and into a stew pan, with three scraped car
some flour, a pinch of salt, and the same rots, a couple of onions, a couple of tur.
of sugar; roll it out very thin, cut it into nips, two heads of celery, and two quarto
pieces three or four inches square, and of water, Let the meat stew till quite
upon each piece lay a spoonful of the tender, but it must not be brown. When
spinach, as above, turn the paste over and thus prepared it will serve either for
pinch the edges round neatly, in the form soup, or brown or white gravy; if for
of a semi-circle. These puffs may be brown grary, it must be first coloured
either boiled a quarter of an hour, and in the usual manner.
served with grated bread and Parmesan STOCK-Pisa d la Gascogne.* -Put the
cheese strewed over thein, or fried in dried cod (after it has been prepared,
boiling lard, and sent to table with pow- and pulled into flakes) into a stewpan,
der sugar over.
with equal quantities of sweet oil and
SPINACH Turt.*-Take sonne spinach, fresh butter, pepper, garlic, and
salt;
clean it thoroughly, as it is apt to be place the stewpan on a stove, stirring
gritty, pick and scald it, and give it a constantly, ontil the butter and oil are
tew turns in a little butter, with salt and thoroughly incorporated : as soon as
Dutmeg. Mix the spinach with frangi. Ithat is the case, it should be eaten, be-
2 R2


STU
( 461 )
SUE
moisten with oil, lemon-juice, and a bot- / aspic or savory jelly into the bottom of a
te of white wine. Put it in the oven, mould, and as soon as it is set, cut some
baste it frequently; make ita nice volour, cold sturgeon in whatever form you
and serve it with its own gravy.
please, and place it on the jelly accord-
STURGEON, au Court-bouillon. -Take ing to your own taste, and put in a little
a small sturgeon, clean the inside tho-jelly, just sufficient to cover the sturgeon;
rougtaly, take out the gills, and remove when it is thoroughly set, put in some
the skio, wash it well, and drain it. more jelly, so as to fill about an inch of
Put it into a fish-kettle, with a rich court- the mould; when that is set, place some
bouillon, grated bacon, or butter. It more sturgeon, and so proceed till the
requires more seasoning than any other mould is fall; when it is to be turned out
fish; put therefore plenty of sweet herbs, to serve, dip it in warm water the same
and salt; set it on the fire, and put fire as all other jellies.
on the lid ; moisten it often; when done, STURGEON Soup. Take a fine piece of
drain, and serve it with an Italienne, to sturgeon, cut off the fins, and the gristly
which add the liquor, with a bit of butter. bone inside, with the skin; put it all to
STURGEON, Cullets en Pupillotes.* - stew, with a bunch of sweet herbs, car-
Having cleaned and skinned the fish, cut rots, onions, peppercorns, allspice, and
it into cutlets, about an inch thick ; put a little salt, and let it stew till of a nice
a bit of butter into a pan, lay in the cut- brown colour, then fill it up with ven!
lets, set them on the fire, and turn thein. consommé, half a bottle of Madeira, and
Set them to cool in fine herbs, or dur a quarter of a pint of good vinegar; when
celles, and finish like veal cutlets, en Pa-well boiled and skimmed, put in a large
pillotrs. If your dish is maigre, put piece of sturgeon to stew very gently,
pounded anchovies ; if gras, use bacon. with a fire over and under the stewpan,
STUROFON, Fricandeau of.* -Take a till it is thoroughly well done ; then take
good sized piece of sturgeon, and having it out to cool, and strain the liquor
removed the skin and gristle, beat it through a lawn sieve, thicken it with
lightly with the blade of the chopper, bam, as directed for turtle soup; boil it
and lard it with bacon. Line a stewpan in the same manner. When ready, cut
with thin slices of ham, veal, some car the sturgeon into small squares, and
rots, onions, and sweet herbs. Moisten put them into the soup with a few stewed
with white wine, cover it with a buttered oysters and mushrooms ; let it boil gently
paper, and stew it. When done, take out for a few minutes, skim it, and squeeze
the fish, strain the liquor, take off the in the juice of two lemons, and add a very
fat, add three spoonsful of espagnole, re small quantity of cayenne, and serve ; if
duce your sauce, pour it into a dish, and not sufficiently strong, reduce a little
serve the sturgeon on it.
beef stock and add to it. Herbs may be
STURGEON, Grillade of.*-Boil a slice added iſ thought proper,
of sturgeon in a small saucepan, with STURGEON à la Venitienne.. - Take a
come slices of bacon, bay-leaves, salt, large slice of sturgeon, and having res
pepper, basil, and white wine. When moved the skin and gristles, lard it alter
done, let it cool, cover it with bread- nately with seasoned lardons, truffles,
crumbs, bruil the slice, and serve with and anchovies ; place it in a braising-pan
sauce piquante.
with bay-leaves, two clover of garlic, and
STUNGEON ( Matelote of).*-Cut a large a large glass of oil. Set the pan over a
slice of sturgeon into pieces of various gentle fire, to simmer for two or three
sizes, put them into a lrying-pan with a hours; then serve with any maigre saace
little butter, do them on both sides over you may think proper
a gentle fire, then take them out; and SUET Dumplings.-This batter should
put into the pan a glass of red wine, a be made the same as for suet pudding,
pinch of flour, and some sweet berbs (second recipe), but much thicker, let
shred small; in a quarter of an hour your cloth be wetted, shake it all over
replace the fish for a minute, and serve with flour, and tie up in several parts
all together on fried bread.
of the cloth, as much as it will hold, two
Sturgrox Roasted.* - Take a large or three spoonsful of batter. Or you
piece of sturgeon, or a whole small one, may make the batter as usual, and put it
clean and skin it properly; lard it with in tea-cups, well buttered; tie them in
eel and anchovies, and marinade it in a cloths, and boil an hour.
white wine marinade. Fasten it to the SUET to keep for a Twelvemonth. -
spit, and roast it, basting frequently with Choose the firmnest part, and pick it free
the marinade strained. Let the fish be from skin and veins. Put it into a sauce-
a nice colour, and serve with a pepper pan, and set it at some distance from the
sauce.
fire, in order that the suet may melt
Sturgeon in Savory Jelly.-Pat a little without frying, or it will taste disagreea-
2 R3


TAN
( 464 )
TAR
T.
large lemon, the peel (pared very thin), crumb of a small loaf; mix with the paste
a glass of brandy, two of white wine, and some powder-sugar, and a little rose
a quarter of a pound of powder-sugar ; water; fry them in hutter; drain, spris.
put these ingredients into a pan, and kle
sugar over, and serve them very hot.
leave them; the next day, add a pint of TANSEY Pudding.-Blanch and pound
thick cream, and the whites of two eggs; very fine a quarter of a pound of sweet
whip the whole well, and pour the syl- almonds, then put them into a stewpan;
labub in to glasses. They are the better add a quarter of a pint of syrup of roses,
for keeping a day or two. If the sylla- the crumb of a French roll, a little grated
bubs are not wanted quite so good as the nutmeg, a glass of brandy, two table
above, raisin or mountain wine will do spoonsful of tansey juice, three ounces of
as well as brandy.
fresh butter, and some slices of citron;
SYLLABUB, Somersetshire. Put a pint pour over this a pint of boiling cream or
of port, and a pint of cherry, or any other milk, sweeten according to taste, and
white wine, into a large bowl, sweeten it when cold, mix all well together'; add
according to taste; milk the bowl full; the juice of a lemon, and eight cars
in about twenty minutes' time, cover it beaten. It may be either baked or
tolerably bigh with clouted cream; grate boiled.
nutmeg over it; add pounded cinnamon, TANSEY Pudding.-Beat up the yolks
and nonpareils.
of twelve, and the whites of four eggs;
SYLLABUB, Staffordshire.-Put a pint put to them a quart of cream; colour
of cyder, a glass of brandy, sugar, and this with spinach juice, and Navour with
nutmeg, into a bowl, and milk into it; tansey juice, add a little salt, some nut-
or pour warm milk from a large tea-pot meg, and a good pinch of flour; put this
some height into it.
into a dish lined with a light puff-paste,
and bake it in a brisk oven; it will take
half an hour baking. Serve to table gar
nished with Seville orange, cut in slices,
and candied peel.
TABLETTES de Patience.* - Take TAPIOCA Pudding. *--Put four table
eight eggs, and whip the whites to a firm spoonsful of tapioca into a quart of milk,
snow ; in the mean time have the yolks and let it remain
all night, then put a
beaten up with six ounces of powder-84- spoonful of brandy, some lcmon-peel, and
gar; (both these operations should be a little spice;
let them boil gently, add
performed for at least half an hour); four eggs, and the whites well beaten,
then mix the two together, add six ounces and a quarter of a pound of sugar. Bake
of sifted flour, and when well incorporat. it.
ed, pour in half a pint of rose or omnge TARRAGON Cream. Boil some tar.
flower water; stir the whole together for ragon in balf a pint of cream and a pint
some time. Have ready some iin plates, of milk, as long as is necessary to flavour
well rubbed with butter ; take a funnel it; then strain the cream, and, if to be
that has three or four tubes, fill it with served hot, add the yolks of five eggs, and
the paste, and push out your tablettes ; some flour; when well mixed, pour the
when the tin plates are fall, put them preparatiou into a dish, place it in the
into a pretty warm oven. When done, bain-marie to set. If it is to be served
take them from the tins whilst hot. cold, when the cream is strained, and no
TANSEY Fritters. - Pour a pint of more than lukewarm, put in a little rena
boiling milk on the crumb of a small loaf net; strain it into your table dish, lny a
grated ; let it stand for an hour to cool, tin over it, on which put hot embers,
then add as much tansey juice as will place the dish also on embers, and let it
favour it, and colour it with a little remain till set.
spinach juice; add a spoonful of ratafia, TARRAGON Sauce. - Put two table-
or brandy, grate the rind of half a lemon, spoonsful of tarragon vinegar into a
sugar according to taste, beat up the saucepan, and reduce it to half the quan
yolks of four eggs, and mix all together, tity, then put to it six spoonsful of good
put it into a stewpan, with a quarter of a butter sauce, a little tarragon, and cher-
pound of butter; stir it over a slow fire vil chopped, and mix all well together,
till quite thick ; then take it off, and let and if not sufficiently strong, put in a
it stand nearly three hours, then drop a little bit of glaze, and a very little more
spoonful at a time into boiling lard ; when tarragon vinegar.
done, grate sugar over them, and serve. TARRAGON Sauce.*- Put into a sauce-
Garnish the dish with slices of orange, pan two or three sliced onions, two car-
and serve wine sauce in a boat.
rots also sliced, and a bit of veal cut into
TANSEY Fritters,-Pound some tansey dice; set them on the fire, and when
with a few almonds, a carp-roe, and the they begin to stick, and brown, add some


TEN
( 466 )
TEN
“T
followr : put into a saucepan three ladles them into a little melted butter, with
ful of espagnole, a spoonful of consommé, mushrooms, shalots, sweet herbs, and a
a bit of glaze, the rind of a quarter of a couple of cloves; when these have stewed
lemon, and a little pepper; give them a a short time, add a glass of wine, the
boil up together, and strain it over the same of stock, tench or carp-roes, cray.
teal.
fish tails, pepper and salt; make the
TENCH.-They are a fine favoured ragout thick, and squeeze in a little
fresh water fish; when good, the eyes are lemon-juice.
bright, the body stiff, and the outside TENCH Pie. -Put a layer of butter at
free from slime; tench should be dressed the bottom of a dish, and grate in some
as soon as caught.
nutmeg, add pepper, salt, and mace;
TENCH Broiled with Herbs.* - Take then lay in the tench, cover them with
three or four tench as fresh as possible, butter, and pour in some red wine and a
plunge them into boiling water, scrape little water; put on the lid; when baked,
off the scales carefully, beginning with pour in melted butter, mixed with good
the head; cleanse them thoroughly, and rich gravy.
put them into a marinade of oil, with TENCH au Pontife.-Take a couple of
ehred parsley, scallions, and shalots, fine tench, scald, and split them down
thyme, bay-leaf, salt and pepper. Wrap the back; take out the bones and meat
them in a double paper, enclosing the carefully, so that the skin be not broken;
marinade, and broil them. Take off the mince the latter, and mix it with grated
paper before sending to table. Serve bread soaked in wine, scraped bacon,
them on a piquante, anchovy, or caper call's udder, parsley, shalots, and mush.
sauce.
rooms (all shred), pepper, salt, and yolks
TÆNCH (Fricassee of).*Cleanse the of eggs, fill the skins with this farce, and
tench, scald, and take off the head, tail, fasten them up to look like the original
and fins: cut the fish into three or four form. Dip them in oil or melted butter;
pieces, and put them into a stewpan, cover them with bread crumbs; lay them
with some white wine, hay-leaf, pepper, on thin slices of bacon in a dish, and bake
and salt. Dissolve some butter with a them. When done, and of a nice colour,
clove of garlic in it; toss up a few morels drain off the fat, and serve with a rich
in it, then add a glass of white wine, and sauce.
the same of fish gravy, small onions, and TENCH au Restaurant.*
_Prepare your
carp-roes; pour this over the fish, let tench as directed (Tench Stuffed); and
the whole simmer
a short time, and then then soak them in melted butter, with
serve.
parsley, scallions, salt, and pepper; when
Tench Fried.*-Take a couple of large thoroughly saturated, cover them with
tench, scale and cleanse them as for broil-grated bread, place them between thin
ing. Cut off the fine, split them down slices of bread and butter, on a well but
the back, take out the bones ; sprinkle tered dish. Pour over them some carp
them with four and salt; squeeze 8 or other fish gravs, and bake them in i
little lemon-juice over, and fry them in slow oven.
butter, and serve them dry.
TENCH Roasted. *-Take off scales,
TENCH (Matelote of).*- Dissolve two heads, and fins, of the tench, cleanse and
ounces of butter in a stewpan; add to it dry them well, then put into each a little
a dozen small onions, a few mustarcoms, butter, mixed with sweet herbs; lay them
a bunch of parsley and scallions, two or for about five minutes in melted butter,
three cloves, thyme, bay-leaves, a little with salt, pepper, and sweet herbs ; wrap
flour, salt, pepper, and a glass of white each fish in paper, fasten them to a spić,
wine; when these have simmered a quar. and roast them.
ter of an hour, put in the tench cut in Tench in a Salmis or Hash.Tho.
pieces; as soon as the fish is done, add roughly clean and wash the tencb, then
capers and a chopped anchovy; make a cut off the head, and split it down the
liaison with the yolks of three eggs, and back, and cut both the sides into three
serve with fried bread.
or four pieces; bave ready on the fire
TENCH au Monarque. -Open the fish some good consommé in a large stew pan,
down the back, take out the bone, and with a carrot, onion, some pareley, pep-
some of the meat; mince the latter with percorns, salt, a clove of garlic, a bas.
some shalots, mushrooms, and parsley; leaf, a bit of lean ham, and half a bottle
mix these with a little panada, an ounce of port. Let the tench stew in this will
of butter, the yolks of two eggs, salt
and well done, and
then put it into another
pepper; stuff the tench with this, fry stewpan. The liquor in which the fish
them lightly, and serve with a ragoat was done, must be stewed down with four
made as follows: cut two or three arti- large spoonsful of sauce tournée till it is
choke bottoms into quartere, and put I of a moderate thickness, then squeeze in


TIM
( 467 )
TOA
the juice of ball a lemon, and serve it to the slab, make a hole in the middle of it,
table very hot.
into which pour a little water, three or
TENCH (to Souse).-Having drawn the four spoonsful of oil, a quarter of a pound
tench, clear away the slime, and cut off of butter, the yolks of two egys, and a
the gills; put the fish into a kettle with pinch of salt; knead these ingredients
some water, vinegar, bay-leaves, sweet thoroughly into the flour, until it be
herbe, cloves, mace, pepper, and salt. comes a tolerably firm paste ; roll it out
When done, take off the loose scales, and to nearly half an inck in thickness, line
lay the tench in a dish carefully; strain one large, or several small plain round
the liquor, add a little clarified isinglass moulds, with this paste ; let the moulds
to it, boil it a little while, then strain it be well buttered, and the paste coine
again,
and pour it over the fish. It must about halt an inch above the top of the
not be touched till quite cold.
mould ; fill your timbale with any farce,
TENCH, Stewed with Wine.-Let the
or ragoût, you think proper, cover it with
tench be well cleansed,and crimped, then a layer of paste, pressing the edges to-
set it in a stewpan with some good con gether; bake it, and when done, turn
sommé, a bottle of Madeira, a little salt, the timbale on a dish, make a hole, pour
a bay-leaf, and some pepper-corns ; let in some rich sauce, or gravy, and serve.
it stew gently between two fires till well TOASTS, with Bulier.* --Spread but-
done ; then take it ort, lay it on a dish, ter over some slices of fried bread; lay
then make the liquor tolerably thick, by on them sweet herbs, tossed up in melted
stewing it with three shoonsful of sauce butter, and serve.
tournée ; iſ not perfectly smooth, squeeze Toasts, Genoa.-- Lard a French roll
it through a tammy, put in the juice, add with partly anchovies, and partly ham;
a very little cayenne pepper, and pour cut the roll into slices, lay on each a thin
this sauce over the fish; garnish with real slice of bacon, dip them into batter, and
forcemeat.
fry them; drain, and serve with ravigote.
Tench Stuffed.-Cut off the tails and Toasts, à la Grenade.*--Cut some fat
fins of your tench, split them down the and lean bacon into dice, give them a
back, take out the large bone, and fill the few turns over the fire with parsley,
spaces with a farce, composed of carp, scallions, shalots, pepper, salt, and the
suelts, or any other fish; close the open- yolks of three egge ; stir' it frequently,
ing with four, and fry them in buiter. ill it forms a kind of forcemeat, spread
When about two thirds done, put them it over slices of bread, cut of an equal
into a stew pan, with a spoonful of good thickness, and fry them.
stock, sweel herbs, carp roes, pepper, Toasts, à l’Italienne.* - Cut some
and salt; finish dressing them over a slices of bread, about half an inch in
gentle fire, let the sauce reduce, and thickness, fry them in sweet oil, let it be
serve them.
dry, and crisp ; lay them on a dish, and
Terrixe, de Nerac.*_Take four fine spread over them any light good farce
partridges, truss them with the legs in you may think proper; pour over them
wards, and partly dress them. Make a an appropriate sauce, and serve them.
farce of some pieces, and livers of par. Toasts, à l' Italienne. * – Pound the
tridges, double the quantity of bacon, white meat of a fowl, with some Parme-
pound these well, season them with san cheese, and dry currants, mix with
spices and sweet herbs (in powder), salt, these ingredients the yolks of eggs in
pepper, and the trimmings of truffles ; due proportions; roll them into fingers
have ready two pounds of truffes, picks with four, until they cease to adhere to
ed and washed.' Split the partridges your band, fry them in boiling lard, and
down the back, season and stuff them eerve with either salt or sugar.
with the farce and truflles; put a layer Toast, à la Minime.-Cut some slices
of farce at the bottom of the tureen, put of bread, half an inch thick, and divide
the partridges on it, fill up tbe intersti- them into slips, fry them in a little oil,
ces with the truffles and farce, cover the and when of a nice colour, lay them on a
whole with rashers of bacon and two dish, with fillets of anchovies; put sba-
bay-leaves, put on the lid of the tureen, lots, parsley, garlic, a bay, leal, thyme,
fasten it down with paste, and bake it for all shred small), whole pepper, and a
three hours.
little vinegar, into the oil, toss them
THORNBACK.- Let them hang at up in it, and then strain it over the
least one day before being dressed ; they toast.
may be served either boiled or fried, in Toasts, Pounded. - Pound together
bread crumbs, being tirst dipped in eggs. a piece of puff paste, a cold roasted veal.
THRUSHES.-These birds are dress- kidney, some of the fat, a few bitter al-
ed the same as woodcocks.
monds, orange-flowers, lemon-peel, pre-
TIMBALE.*—Puta pound of flour on served citron, a pinch of salt, and a little


TOM
( 468 )
TON
sugar; bind these together, with the the tomatas are quite dissolved, and re-
whites of four eggs, beaten well; spread duced one-third' in quantity, press it
this preparation over slices of bread, cut through a coarse sieve, but sufficiently
as for toast, and bake them.
80 to retain the seeds; replace the pulp
Toasts, Puffed.-Pound together the on the fire, let it boil till reduced to one.
breast of a roast fowl, some beef marrow, third of the original quantity; then put
and Parmesan cheese, mix with this paste it into a pan, and when cold bottle il;
five eggs, the yolks well beaten, and the close them hermetically, wrap each bot.
whites whipped to a froth, spread it over the in cloth, and put them into a large
slices of fried bread;, egg them, and saucepan filled with water; cover the
strew grated bread, and Parmesan cheese saucepan, and put a wet cloth over the
over, bake them a little while, and serve lid to prevent the least evaporation ; set
them with a good relishing sauce. the saucepan on the fire to boil for an
Toasts, Spanish.-Roll out some al hour and a half or two hours. After that
mond paste, nearly an inch thick, cut it time take it from the fire, draw off the
into pieces, about two inches square, water ; in half an hour remove the cloth,
press them down with a square piece of and in another hour take out the bottles;
wood, a little smaller than the paste, the next day resin the corks.
which will leave the edges higher than TOMATA Sauce Française.*-Cut ten
the rest; bake them, and when cold, or a dozen tomatas intoquarters, and put
pour in any prepared cream you please, them into a saucepan, with four onions
as high as the borders; ice, and colour sliced, a little parsley, thyme, one clove,
them with a salamander.
and a quarter of a pound of butter; set
TOMATAS, Garniture of.* -- Take the saucepan on the fire, stirring occa-
thirty tomatas, all as near of a size as sionally for three quarters of an hour;
possible, and of a god form ; cut them strain the sauce through a horse-hair
in balves, press out the juice, seeds, and sieve, and serve with the directed arti-
pieces by the side of the stalk, but do it cles.
with great care, lest the skins should be TOMATA, Sauce, d l'Italienne.* -Take
injured ; make a farce as follows: take a five or six onions, slice, and put them into
little ham, garlic, parsley, shalois, cham: a saucepan, with a little thyme, bay-leal,
pignons (shred), the yolks of two hard twelve or fifteen tomatas, a bit of butter,
eggs, crumb of bread, an anchovy, but salt, half a dozen allspice, a little India sal-
ter, salt, nutmeg, and allspice; give all fron, and a glass of stock; set them on
these a boil, and then pound them well, the fire, taking care to stir it frequently,
adding at times a little oil ; strain it as it is apt to stick; when you perceive
through a quenelle sieve; fill the tomatas | the sauce is tolerably thick, strain it like
with this farce, place them on a baking a purée
tin, cover them with grated bread, and TONGUE.-A tongue which has not
Parmesan cheese, moisten them with a been dried will require very little soak-
little oil, and bake them in a hot oven. | ing, but if dried, it should be soaked in
Serve the tomatas as a garnish to a rump water for three or four bours; then put
of bcel, or any other joint you may think it into cold water, and let it boil genug.
proper.
till tender.
Tomata, Ketchup.* - Take tomatas Tongues, Pickle for. *-Half a pound
when fully ripe, bake them
in a jar till of saltpetre, a quarter of a pound of
tender, strain them, and rub them bay sali, the same of moist sugar, three
through a sieye. To every pound of juice, pounds of common salt, ard two gallons
add a pint of chili vinegar, an ounce of of soft water; boil the whole together,
shalots, half an ounce of garlic, both and skim it well. When cold, pour it
sliced, a quarter of an ounce of salt, and over the tongue. This pickle will not
a quarter of an ounce of white pepper, require boiling again for six weeks.
finely powdered; boil the whole tili TONGUE, to Pickle.* - Take a fine
every ingredient is soft, rub it again neat's tongue, and put it into the follows.
through the sieve. To every pound add ing pickle: four gallons of water, four
the juice of three lemons; boil it again pounds of common salt, the same of bay.
to the consistence of cream; wben cold, salt, a quarter of a ponnd of saltpetre,
bottle it, put a small quantity of sweet two ounces of saltprunella, one ounce of
oil on each, tie bladders over, and keep allum, and a pound of coarse sugar; toil
it in a dry place.
these together, skimming it well. Lay
TOMATAS, Preserved, * -Gather some in the tongue, let it remain ten days,
very ripe tomatas ; having washed and turning it two or three times in that
drained thern, cut them into pieces, period. Dry the tongue by a wood fire.
which put into a well-tinned copper Tongue, Potted.-Do ii as for pick-
Baucepan, set it on the fire, and when | ling; when it has laid its proper time,
4


TRI
( 470 )
TRO
TREACLE, Pudling. *-Mix together shake the whole over the fire, till the
a pound of stoned raisins, three quarters butter is melted; then dish, and serve
of a pound of shred suet, a pound of four, as hot as possible; garnish with leinon
a pint of milk, a table spoonful of treacle, sliced, or barberries.
grated ginger, and pounded spice; when TRIPE. Stewed.*
-Cut a puund of tripe
well stirred up, tie it in a floured cloth, into pieces, and put it into a small sauce
and boil it four hours.
pan, with half a pint of milk, three oun.
TRIFLE.*-Cover the bottom of the ces of rice, a little allspice, and pepper,
dish with Naples biscuits, and inaca- pounded, and a little celery-seed tied in
roons, broke in halves, wet with brandy a bit of muslin; let the whole stew gently
and white wine, poured over them; for four hours, and serve. (For other
cover them with patches of raspberry methods of dressing tripe, see beef.
jam ; fill the dish with a good custard, TROUT.-This fish is held in great es-
then whip up a syllabub, drain the froth timation, it is a fresh water fish, and when
on a sieve ; put it on the custard, and good, of a flesh colour, and the spots
strew comfits over all.
upon it are very bright; the female is
Triple. - Sweeten three pints of considered the best, and is known by the
cream; add to it half a pint of mountain head being smaller, and the body being
wine, grate in the rind of a lemon, deeper than that of the male. It is most
squeeze in the juice, and grate in half á in senson during the month of June,
nutmeg; whisk this up, lay the froth on Trout, a l'Anglaise.'-Boil the fish
a large sieve, and the sieve over a dish in a court-bouillon, take off the fillets,
that has ratafia cakes, macaroons, sweet lay them on a disti, and keep them hot
almonds, blanched and pounded, citron, in the bain-marie. "Roll some butter in
and candied orange-peel, cut into small four, dissolve it in either real or fish
pieces, some currant jelly, and rasp- gravy, according as you wish to serve it,
berry jam in it, that the liquor may run in gras or maigre ; add a slice or two of
upon them; when they are soaked, lay lemon, salt, pepper, and nutmeg; stir it
them in the dish you intend to serve in, well over the fire, squeeze in a little
put on the froth as high as possible, lemon juice, and pour the sauce, whilst
well drained ; strew over nonpareils, and boiling, over the fillets.
stick on little slices of citron, orange, or
Trout Boiled.-Boil them with some
lemon-peel.
vinegar in the water, some salt, and a
TriflE.-Lay some macaroons and ra bit of horse-radish ; serve with white
tafia drops over the bottom of your dish, sauce, anchovy sauce, or plain butter.
and soak them well with raisin wine, T'ROUT Collared.- They are done in
when soaked, pour on them a very rich the saine manner as eels are collared.
cold custard. It must stand two or three TROUT Fried. - After they are well
inches thick; on that put a layer of rasp- scaled, gutted, and washed, dry them,
berry jam, and cover the whole with a rub them with yolk of egg, flour or strew
very high whip made the preceding day, fine crumbs of bread over, and fry them
of rich cream, the whites of two eggs, of a fine colour ; serve with crisped par-
well beaten, sugar, lemon-peel, and rai: sley, and plain butter, or anchory sauce.
sin wine, well beat with a whisk. It is Trout à la Genoise. *--Lay a trout in
best to make it the day before it is want a fish-kettle, and put on it two carrots,
ed, being more splid and better tasted. and four onions, all sliced, parsley, seal.
Trifle.*-Put half a pound of maca- lions, two bay leaves, a little thyme, two
roons into a dish, pour over them some cloves, salt, pepper, and red wine ; set it
white wine, and a pint of custard over on the fire, and boil it three quarters of
that, make a whip, and put on it; gardish an hour; strain the liquor, and put it
according to your fancy.
into arother saucepan, with a quarter of
TRIPE, Breaded.* - Cut your tripe a pound of butter, and three dessert,
into small square pieces, and give them spoonsful of Ajur; set it on the fire, and
a fer turns in some butter, with parsley, stir till it is all well united; reduce it
salt, and pepper ; roll each bit in grated over a large fire, and when it will adhere
bread, and broil them slowly. When to the spoon, serve it over the trout,
done, serve them with slices of lemon.
previously drained.
TRIPE (Kilkenny), Irish Dish.*-Cut Trout Marinaded.- Fry some trout
a piece of double tripe into square pieces, in a sufficient quantity of oil to cover
peel, and wash ten large onions, cut each them, put them in when the oil is boil-
in two, and boil them in a little water til ing; as soon as they are crisp take them
tender, then put in the tripe; when it out, and lay them to drain fill they are
has boiled ten minutes, pour off all the cold; then make a marinade of equal
liquor, shake a little floor into it, and quantities of white wine and vinegar,
add some butter, mustard, and salt; / with some salt, whole pepper, nutmeg,


TRO
( 471 )
TRU
cloves, mace, sliced ginger, savory, sweet lobster sauce, made with the pickle, and
marjorum, thyme, rosemary, a bay-leaf, garnish the dish with fried smelts. They
and two onions; let all these boil together are very gond served cold.
for a quarter of an hour; put the fish TROUT Stewed.-- Take a small one,
into a pan, pour the marinade to them stuff it with grated bread, a bit of butter,
hot, put in as much oil as vinegar and parsley chopped, lemon peel grated, pep-
white wine, which must be according to per, salt, nutmeg, savory herbs, bind
the quantity of fish, as there must be a with yolk of egg; put it into a stewpan,
sufficient quantity of liquor to cover with a quart of good boiled gravy, some
them; they will then keep for a month. Madeira wine, an onion, a little whole
Serve with oil and vinegar.
pepper, a few cloves, and a piece of lemon-
Trout à la Marinière.* -Scale, and peel ; let all stew gently till done, then
cleanse your fish as usual ; put inside thicken with a little flour mixed in some
each a little butter mixed with sweet cream, a little ketchup; . boil it up;
herbs, pepper, and salt; put them into a squeeze in a little lemon-juice.
stew pan, with as much white wine as TROUT with Truffles.*- When scaled
will rise about an inch above them, add and cleansed, lard them with truffles, and
salt, pepper, nutmeg, onions, and crou-fill each with some fine truffle farce ;
tons; set the whole on a fierce fire; if then braise them in wine, with truffles,
the wine does not catch, set it alight white onions, artichoke bottoms, salt and
with a piece of lighted paper. When pepper. Serve them with a ragoût of
done, put into the sauce a bit of butter; sliced truffles.
this, if well stirred in, will make the Trout à la Vénitienne. Slit the fish
liquor smooth and rich ; pour it over the along the back, and put in a little butter
fish and serve.
and sweet herbs; soak them for half an
Trout Pie.-Nicely lard a couple of hour in olive oil, then cover them
with
trout with eels; raise a crust, and put a bread crumbs and sweet herbs; boil them
layer of fresh butter at the bottom; make over a slow fire; serve with a sauce, in
a forcemeat of trout, mushrooms, truffles, which put two slices of orange.
morels, and fresh butter; season with TRUFFLES.* – The truffle, like the
salt, pepper, and spice, and bind it with mushroom, is a species of fungus com-
the yolks of two raw eggs; stuff the trout mon in France and Italy; it generally
with this forcemeat, then lay them in the grows about eight or ten inches below
pie upon the butter, and cover them with the surface of the ground; as it imparts
butter; put on the lid, and send it to the a most delicious flavour, it is much used
oyen; when done, pour in some good in cookery. Being dug out of the earth,
fish gravy.
it requires a great deal of washing and
Trout à la Saint Florentin*- Cut brushing, before it can be applied to
some fillets of trout the length and culinary purposes; when washed, the
thickness of a finger; put these pieces water should be warm, and changed fre-
into a pan, with the juice of two lemons, quently. It loses much of its flavour
four onions sliced, parsley, two bay. when dried.
leaves, a little thyme, salt, and pepper ; TRUFFLES à la Cendre.* -Take a dozen
move them about frequently. When truffles dressed withi Champagne, have
they have lain in it sufficiently long, as many small slices of bacon as you have
drain them thoroughly; four, and fry truffles; cut quantity of square pieces
them in a very hot pan ; serve them with of paper, on some of these put a bit of
sauce piquante.
bacon, and a truffle seasoned with pep-
Trout Soused.-Well wash a couple per, salt, and pounded spice; wrap them
of middling sized trout; then take three in the bacon first, and then in the paper.
pints of white wine vinegar, a quart of When all are done,dip, each paperinto cold
water, an onion stuck with cloves, a little water, and then put them into hot ashes,
lemon-peel, a bunch of sweet herbs, some like chesnuts. In an hour's time they
pepper, salt, mace, and a grated nutmeg; will be sufficiently done. Take off the
boil all these together in a stewpan suffi- two outer coverings, and serve.
ciently large to bold the tront; when it TRUFFLES with Champagne. -Take
has boiled some time, put in the fish; as ten or twelve well cleaned truffles; put
soon as they are done, lay them in a dtsh them into a stewpan on rashers of bacon,
till they are cold ; pour off the liquor, add a buy-leaf, a seasoned bouquet, a little
take out the onion, and herbs, and let it grated bacon, some stock, a slice or two
stand till cold; then take off all the fat, of ham, and a bottle of Champagne; co-
and pour the liquor over the fish; they ver them with a piece of buttered paper,
will be ready for use the next day, if put on the lid, and set the stewpan on
sent to table bot, serve with sbrimp or hot ashes; put fire on the top, and let

2 S 2


TRU
( 472 )
TRU
them stew for an hour. When done, two, add a spoonful of flour, a glass of
drain them on a clean cloth, and serve on white wine, and another of stock ; let it
a folded napkin.
stew hali an hour ; clear of the fat, and
TRUFFLES à l'Italienne. * -Cut about a serve it reasoned with salt and pepper.'
hacdful of truffles either into slices or TRUFFLES ( Ragout of).*-Choose your
dice; put them into a stewpan with a truffles as round as you can, wash them
little butter ; sweat them over a slow in several waters, until the last water is
fire; then moisten with half a glass of quite clear; pick and cut them into
Champagne, and two spoonsful of reduced slices or dice; give them a few turns in
espagnole ; add some shred parsley, and a little butter, with grated nutmeg, pars.
shalots, salt, and pepper; give the whole ley, scallions, half a clove of garlic, and
a boil, take off all the fat, put in a few two cloves; boil them with some con-
drops of oil, and serve.
sommé and espagnole ; take off the fat,
TRUFFLES (to keep).* -Make a choice reduce and finish the ragoût with a glass
of the blackest truffles; let them be fresh of Champagne and a little butter.
gathered ; when thoroughly washed and TRUFFLE Sauce.*-Mince two or three
brushed, peel them carefully with a sharp truffles very small, and toss them up
knife, reject all which are not perfectly lightly, in either oil or butter, according
sound; put them into bottles as close as to your taste; then put to them four or
they will lay; cork them tight, and boil five ladlesful of velouté, and a spoonſul of
thein for an hour in the bain-marie. consommé; let it boil for about a quarter
TRUFFLES d la Minute. * - Take as of an hour'over a gentle fire, skim off all
many well washed truffles as you may the fat; keep your sauce hot in the bain.
require; slice them into a dish that will marie.
bear the fire; add to them, shred parsley, TRUFFLE Sauce.-Take eight truffles,
scullions, and shalots, salt, pepper, and clean, and cut them round, and then cui
a little oil; cover your dish, and set it them in thin slices into a stewpan, set
on the fire. When done, serve with a them to stew very gently with a small bit
little lemon-juice.
of butter; when well stewed, add two
• TRUFFLE Omelet.* - Fry your omelet table spoonsful of consommé, and let it
as usual, and when nearly done, with a simmer till nearly dry; then put in some
spoon take out the thick part of the mid- béchameile sauce, the quantity must be
dle, and put in its place some truffles, regulated according to what you want it
lightly fried in a little espagnole; as soon for; make it very hut, squeeze in a little
as the omelet is finished, lay it on a dish ; lemon-juice; it is then ready. If you
mince two truffles very small, give them wish the sauce to be brown, put in espagº
a few turns over the fire in a little but nole instead of béchamelle sauce.
ter, add four ladlesful of espagnole, and Truffles en Surprise.* -Take a dozen
pour this sauce over the omelet.
large truffles, of as good a shape, and as
TRUFFLES a la Piedmontuise.*-Mince near of a size, as possible; dress them in
your truffles as small as possible, pour someChampagne wine,drain, and let them
some oil on a silver dish, on which put a cool; then place them on the flattest side,
layer of the truffles, seasoned with salt and with a root-cutter of an inch diame-
and pepper, then a layer of grated Par: ter, mark out the centre to within a fourth
mesan cheere, and so on alternately, until of their thickness; cut the top of these
you have as much in your dish as you out with the point of a knife, and clear
think proper, and set it in the oven for a away the remainder; fill up the space
quarter of an hour, which will be suffi- thus left with a purée of fowl or game,
cient to cook them.
a salpicon, or any ragoût, or other purée.
· TRUFFLES d la Provençale.-Cut some mixed with béchamelle, you may think
trufles into slices, put them into a sauce proper; when all are filled, cover the
pan with oil, parsley, two cloves of gar- aperture with he piece taken out, and
lic, salt and pepper. Set them on hot serve your truffles either in a croustade,
arher for an hour. In the mean time or on a folded napkin.
dissolve a good bit of butter, rolled in TRUFFLES ( Tourte of).* - Take two
flour, in some good stock į then add half pounds of ine trufles, wash and pick
a glass of white wine, and let it buil for them; put them into a stewpan, with
half an hour, take off all the fat; and six thin slices of ham, a very little car-
when the truffles are done, and drained, rot, a sliced onion, a bay-leaf, sweet
serve with the sauce poured over them. herbs in powder, salt, and Champagne ;
TRUFFLES (Ragout of ). - Peel, and lay rashers of bacon nver the whole, and
Blice a dozen truffles, put them into a stew them to nearly a jelly. When cold,
saucepan, with a little butter, parsley, put the truffles into a crust with all the
scallions, half a clove of garlic, and two seasoning; bake the tourte, and serve as
cloves; let them simmer a minute or usual.


TUR
( 475 )
TUR
the bottom; place the sweetbreads, &c. / and take off all the fat, then pour the
over all the rest, and serve.
sauce on the mince, set it on the fire to
TURKIES. - A young turkey-cock make it quite hot without boiling, put in
has smooth black legs, with a short spur, a liaison of an egg or two, and an ounce
the eyes full and bright, and the feet of butter, and serve it.
soft and pliable. An old ben turkey's Turkey, Capilotade, Croquetlcs, and
legs are rough and red, the vent hard; Quenelles --Are made in the same man-
if with egg, the vent will be soft and ner as those of fowls.
open; the hen turkey is the best for TURKEY, Cold (how to serve).- Lay
boiling. Turkies are trussed according your turkey in a dish, have some nice
to the same manner as directed for fowls, savory jelly, which cut into pieces and
and put some good stuffing(the same as for garnish the dish all round with it.
fillet of veal), in the part from which the TURKEY en Daube.* - Take an old
crop was taken, whether roasted or boiled. turkey, truss it in the usual way; roll
TURKEY, Atelets of:*_Take the breast some large lardons in a mixture of salt,
of a cold roasted turkey, cut it into thin pepper, four spices, and sweet herbs,
slices about an inch square, cut some and then lard the turkey with them; lay
truffles, and boiled streaked bacon in the slices of bacon in a braising-pan, put the
same manner, split some large champig- turkey on them, with two small knuckles
nons also, and put them with the above of veal, the feet of the bird, four carrots,
into an atelet sauce; when they have six onions, three cloves, two bay leaves,
thoroughly imbibed it, put them alter- thyme, a bunch of parsley, and young
nately on half a dozen silver skewers, onions; cover the whole with bacon and
dip them in beaten eggs, cover them a piece of buttered paper; dilute it with
with bread crumbs, ege, and bread them four ladlesful of stock (or more if the
a second time, and then fry them. turkey be very large), put in a little salt,
TURKEY, Boiled.-Make a stuffing of and set the pan on the fire to boil slowly
bread, herbs, salt, pepper, nutmeg, for three hours and a half; then take it
lemon-peel, a few oysters, or an anchovy, off, but do not take the bird out for at
a bit of butter, some suet, and an ega; least half an hour. Strain off the liquor,
put this into the crop, fasten up the skin, and then reduce it to a fourth, or more if
and boil the turkey in a floured cloth to very thin; break an egg into another
make it very white. Have ready some saucepan, beat it up well, and then pour
oyster sauce made rich with butter, a the liquor on it, whisk them well toge-
little cream, and a spoonful of soy, and ther, and if it wants flavour, add a few
serve over the turkey, or you may serve sweet herbs, parsley-leaves, and a young
over it a liver and lemon-sauce.
onion or iwo; put it on the fire, stirring
TURKEY, Boiled au Bourgeois:--Truss it violently until ready to boil; as soon
the turkey the same as for boiling ; put as it has boiled up once or twice; set it
some water into a saucepan, set it on the by the side of a stove, put fire on the top
fire, put in some salt, a large handful of of the saucepan, and let it simmer half
chopped parsley, and some peppercorns; an hour; then strain it carefully through
as soon as the water boils, put in the a fine cloth, and let it cool to serve it
turkey, and let it boil very gently till with the turkey.
sufficiently done, but not too much so ; in TURKEY, Fourré.•-Take a fine plump
the meanwhile set on a saucepan with a turkey, bóne it carefully through the
bit of butter rolled in flour, a little water, back without injuring the skin. Take
Bome parsley, cut very small, a thin slice two slices of very white tender veal, lard
of garlic, two anchovies, a little lemon- these slices quite through with large
peel, cut into dice, a little lemon-juice, lardons, and put them within the turkey;
and some salt; let these all stew together, lard also the inside of the bird, but do
then thicken it, and serve it over the not pierce the skin ; close the opening,
turkey.
and give the bird an oval form, the
pinion
TURKEY, Blanquette of.* - Cut the bones, and drumsticksought to be left on;
white meat from a cold roasted turkey, tie up the turkey, spit and roast it gently,
mince it small, and put it into a stewpan; basting with its own gravy.
cut as many champignons as you think TURKEY, Galantine of. *-Take a fine
proper, in pieces the size of a farthing, fat turkey, bone it entirely, beginning
put them into water and lemon-juice to with the back, and taking great care not
keep them white; put a little butter into to injure the breast, remove all the si-
a stew pan with the juice of hall a lemon, news from the legs; cut away the meat
add the champignons, set them on the from the thickest parts, so as to make it
fire, and when the butter is melted, add all nearly the same level; take some of
six ladlesful of consommé, and the same this meat, cold chicken, or meat of any
of velouté; reduce this to hall, skim kind you please ; if you have two pounds


TUR
( 477 )
TUR
in béchamelle Fauce, of mushrooms, truf- of ham, two shalots, and a few mush-
Ales, cocks-combs, fat liver: , and artichoke rooms ; soak these for a time, then add
bottoms; lay the turkey when boiled in a two spoonsful of stock, the eame quantity
dish, and serve the ragoût over it. of cuilis, let it simmer for about half an
TURKEY Roasted.-It may be either hour, skim and strain it; when ready,
stuffed with sausage meat, or stuffing the add a small spoonful of mustard, a little
same as for fillet of veal. As this makes pepper and salt; serve this sauce with
a large addition to the size of the bird, the turkey.
take care that the heat of the fire is con TURKEY stuffed with Sausages and
stantly to that part, as it frequently hap- Chesnuts.-Roast what quantity of ches-
pens that the breast is not sufficiently nuts you think necessary, peel them, and
done. A strip of paper should be put pound a part of them to make a furce,
on the bone to prevent its écorching, with the liver, chopped parsley, sbalots,
while the other parts are roasting. Baste a little salt and pepper, a bit of butter,
well, and froth ít up. Serve with gravy and the yolks of three raw eggs, put this
in the dish, and bread sauce in a sauce farce into the crop, and stuff the body
tureen. A few bread crumbs, and a with the whole chesnuts, and small
beaten eyg should be added to the stuf. sausages, first fried in butter till about
fing of sausage meat.
half done; cover the turkey with slices
TURKEY à la Royale.- Make a mince of bacon, and put paper over that,
with tongue, ham, mushrooms, and truf. then roast it, and serve with a chesnut
fles, pat it into a Spanish or brown sauce; cullis.
the turkey being roasted, dish it, add a TURKEY stuffed with Truffles.-Peel
little lemon juice to the mince, which about a pound, or a pound and a half of
pour into the dish, and serve.
truffles, mix with them a little salt, pep-
TURKEY 10 Souse.-Bone a good sized per, and grated bacon, and stuff your
turkey, and tie it up like a sturgeon ; put turkey with it ; sew it up close, wrap it
into a large saucepan two quaris of vine. l in two or three sheets of paper, and keep
gar, a quartof water, and some salt, inake it in this staie for three or four days, that
it boil, and then put in the turkey, and it may take the flavour of the truffles,
let it boil till tender; then take the then roast is, well covered all round
saucepan from the fire ; as soon as it is with slices of bacon, and paper over that;
cold, put the whole into a pan, and let it serve with a Spanish sauce.
stand three weeks. Serve it with elder TURKEY en Surprise.* - Take a large
vinegar, and garnish with fennel. turkey, prepare it for the spi!, and roast
TURKEY to Stew. – Take a sancepan it; when done, let it cool, raise the skin
sufficiently large to hold the turkey con. of the breast carefully, wke off all the
veniently, lay four skewers across at the meat from under it, and make a hole,
bottom of the saucepan, and put in the which fill with a salpicon ; cover this
turkey upon these ; pour in a quart of with a quenelle farce ; give a good shape
good veal gravy, add a bunch of celery, to the breast; strew grated bread and
eut into small pieces, and some beaten Parmesan cheese over the whole, and
mace ; let these stew as slowly as possible, place it in the oven a short time to heat,
till the gravy is more than half con- and colour it. Serve with a reduced es.
sumed; then put in a large piece of butter pagnole, as a remove.
rolled in four; when it is melted, put in TURKEY, (Legs of) Broiled.- Braise
a glass of Madeira or other white wine ; soine undressed legs of turkeys until
and if there is not a sufficient quantity of tender, then dip them in oil or melted
kalice, add a little strong real gravy, butter, and broil them of a fine brown
thickened with butter; when it is tender colour, serve with a rémoulade sauce.
take it up, dish it, and pour the sauce TURKEY Legs en Papillotes.*-Fry the
over; to which may be added, if you legs lightly in a little butter until both
think proper, pickled mushrooms, or sides are coloured, then lard them quite
oysters.
through; make some farce with a slice of
Turkey, Stuffed with Onions, and veal, breast of fowl, streaked bacon, and
Pickled Pork - Scald two dozen of small truffles, all minced small, and seasoned
white onions, and boil them in stock, with salt, pepper, and spices ; cut as
with half a pound of pickled pork cut in many large rashers of bacon as you have
thin slicer, a bunch of parsley, green turkey lege, spread some of the farce over
shalots, thyme, a bay-leaf, two cloves, every rasher, roll a leg up in each, lie
whole pepper, and salt; when done, drain them that the farce may not escape;
them all, then stuff the turkey with bread them thoroughly, and wrap them
them, and wrap the turkey in slices of in pieces of white paper ; put them into
bacon, over which put paper, and roast it: a deep dish, and bake them in a moderate
make a sauce with a bit of butter, a slice oven. When done, take off the paper


TUR
TUR
( 478)
and thread, and serve with any sauce fully, and when about three parts done,
you please.
put in some turnips, cut into round
TURKEY (Legs on) Provence Fushion. pieces,an inch and half long,and browned
- l'ake the legs of a roasted turkey, put when done, drain the wings, place them
them into a stewpan with a glass of wine, on a dish en couronne, and the turnips in
the same quantity of stock, pepper, and the centre.
salt; a bundle of sweet herbs, two cloves, TURKEY Wings au Soleil.*-Tors up
and a clove of garlic; simmer about an as many turkey wings as you wish in
hour, to reduce the sauce; make a ragout some butter; then add to them eight
with a sweetbread, chopped inusbrooms, | ladlesful of velouté, a spoonful of stock,
parsley, shalots, and a bit of butter; soak a bay-leaf, whole pepper, one clove, a
this a little while, then add a little stock bunch of parsley, and green onions; let
and cullis, and boil it some time; when these boil, skiraining carefully. When
ready, add a pounded anchovy, chopped about three parts done, take off all the
capers, and a handful of olives, stoned; fat; then reduce the sauce till very thick,
warm together without boiling ; you must take out the parsley, onions, bay-lea,
add pepper and salt, according to taste: and clove ; put in a liaison of three yolks
the sauce should be sharp and relishing. of eggs, and an ounce of butter; put the
Serve it upon the legs.
wings on a dish, pour the sauce over
TURKEY (Legs of) en Surprise.-Bone them; as soon as they are quite cold,
& couple of undressed legs of turkies cover each wing well with the sauce;
quite to the end, and fill the inside with roll them in bread-crumbs, then dip
à farce made of livers, sweetbreads, them in beaten eggs, cover them again
mushrooms, parsley, shalots, pepper, with crumbs, and fry them nicely; drain
and salt, the yolks of two eggs, grated and serve with fried parsley.
bacon, and a little nutmeg ; sew them TURKEY Poults. These should be
up, and braise them with slices of bacon drawn in the same manner as a turkey,
and lemon. Serve with a Spanish sauce. except that the head should be left on,
TURKEY,Wings in Chipolata."--Bone, and turned under the pinions, with the
and trim some turkey wir:gs, and put bill pointing outwards.
them into a stewpan with a little butter; TURKEY-POULT, en Mayonnaise.*
set them on a fierce fire, and in a few Take a cold roasted turkey-poult; cut it
minutes add a dessert spoonful of flour, up, take off all the skin, and put
the pie-
two ladlesful of stock, a bay-leaf, and ces into a pan, with a little oil, tarragon
some whole pepper, blanch a little vinegar, a little minced ravigatte, salt
streaked bacon, cut it into small square and pepper. When they are well soak-
pieces, put them to the ragoût, with some ed, layihe pieces on a dish, the inferior
champignons, parsley, and scallions; ones first; pour a mayonnaise over them;
when about three parts done, skim it, and garnish with hard eggs, billets of anche
throw in four and twenty small onions (al! vies, gherkins, capers, and a cordon of
the same size), peeled, some blanched jelly round the edge.
chesnuts, and a few sausages. When the TURKEY-POULT, Peau de Goret.
ragoût is sufficiently done, take out the Prepare a fine turkey-poult in the usual
parsley, scallions, and bay-leaf; place way; rub it over, and baste it with oil,
the wings on a dish, and pour the gravy, like a sucking pig, whilst roasting ; make
thickened with the yolks of two eggs, it a nice colour, sprinkle salt over, and
over it, and serve.
serve it with a sauce à la Diable.
TURKEY (Wings and Legs of), Glazed. TURNIPS, Beiled.-Pare them thick ;
-Cut off the wings and legs of a turkey when boiled, squeeze them well, to thos
(if a large one the wings alone will be roughly drain them from the water;
sufficient for a dish); cut them pretty mash them smooth, heat them with a lit-
large from the breast, lard them all over, tle cream, add a piece of butter, a little
or lard only one to please different pa- tlour, pepper, and salt.
lates ; braze them on a slow fire, with TURNIPS, Purée of.* -Take a dozen
slices of veal and ham, a bundle of sweet large turnips, slice and put them into a
herbs, some cloves, whole pepper, salt, saucepan, with a quarter of a pound of
and stock; when dune, skim the sauce, butter; set them on a fierce fire, stirring
reduce it to a glaze, and finish it like a frequently with a wooden spoon; when
fricanderu.
of a nice clear colour, add a ladleful of
TURKEY Wings, Huricot of*- Take velouté, and another of veal blond ; re-
the wings of some young rurkies, trim duce it to the proper consistence; ekim
and bone them; make a light roux, in it well, and, rub it through a bolting
which fry the wings lightly; put them cloth.
into a stewpan with some rich broth, with TURNIP Sauce. — Pare four turnips,
parsley and green onions, skim it care- and let them simmer gently in a little


TUR
( 479 )
TUR
water until done, and the liquor reduced, | ance of chicken, may be larded and
then rub them through a sieve. Add to treated as a fricandeau of veal.
them a little béchamelle, then cnt some TURTLE Soup. The day before you.
more turnips in shapes, as for haricot; dress a turtle, chop the herbs, and make
simmer them also the same as the first, the forcemeat ; then, on the preceding
and then add them to the othere. evening, suspend the turtle by the two
TURNIP Soup.-Be careful in choosing hind fins with a cord; and put one
your turnips, that they are not in the round the neck, with a heavy weight
least spongy; take twelve, and cut them attached to it to draw out the neck, that
about an inch square ;, then cut them the head may be cut off with more ease;
into the form of a barrel, and put them let the turtie hang all night, in which
as you do them into a basin of water ; time the blood will be well drained from
while they are preparing, set a quarter of the body. Then, early in the morning,
a pound of butter on the fire in a shallow having your stoves, and plenty of hot
stewpan, to clarify; when the turnips water in readiness, take the turtle, lay
are ready, and drained from the water, it on the table on its back, and with a
put them in the butter, and fry them till strong pointed knife cut all round the
they become of a fine brown colour; then under shell, (which is the callippe); there
put them on a sieve to drain ; after this are joints at each end, which must be
put them into a soup-pot, with a little carefully found, gently separating it
sugar and salt, and fill it up with con. from the callipash (which is the upper
sommé; set it by the stove to boil gently, shell); be careful that in cutting out the
skim it well, and clarify it the same as gut you do not break the gall. When
other soups. It will be a great addition the callipee and the callipash are per-
to put in at first with the turnips, a few fectly separated, take out that part of the
heads of celery, cut round and blanched. gut that leads from the throat; i hat, with
Bread must be put in this, as well as the three hearts, putinto a basin of water
other clear soups made with vegetables. by themselves; the other interior part
TUANIPs in Various Ways.-Cut them put away. Take the callipee, and cut
in pieces, parboiled in salt and water ; | off the meat which adheres to it in four
then stewed in butter, with parsley, scal- | quarters, laying it on a clean dish. Take
lions, salt, pepper, and nucineg; thicken twenty pounds of veal, chop it up, and
the sauce, and serve it over them. Par- set it in a large pot, as directed for
boil, drain, and serve with a sauce espagnole, putting in the fish of the
tournée and mustard-sauce mixed. tuitle at the same time, with all kinds
TURNIP-TOPS.*-This vegetable is in of turtle herbs, carruis, onions, one pound
season during the early partoi the spring; and a ball of lean ham, pepper corns,
they should be very young, and all the salt, a little spice, and two bay-leaves,
stalks, and withered leaves taken off. leaving it to siew till it takes the colour
Turnip-tops require a great deal of water of spagnole ; put the fins (the skin being
to boil them ; put in some salt, and scalied off) and hearts in, balf an hour
serve them like spinach.
before you fill it, with half water, and half
TURNIP-TOPs, Pickled.--Choose them beef stock; then carefully skim it; put
young, pick off all the stalks and wither in a bunch of par-ley, and let it boil
ed leaves, put them into boiling water, gentiy, like consommé. While the turtle
set them on the fire, and when tender, is slexing, carelully scald the head, the
preas out all the water, and leave them to callipee, and all that is soft of the calli-
cool; then put them into a jar, with pash, attentively observing to take off
some salt, and cover them with the best the smallest particle of skin that may
vinegar.
remain; put thein with the put into a
TURTLE Fins. – The fins being large pot of water to boil till tender;
stewed with the turtle as in the receipt when so, take them out, and cut them in
for turtle goup, make a dish of them squares, putring them in a basin_by
alone, by putting them into a stewpanthemselves till wanted for the soup. The
with some good strong espagnole, and next thing is the thickening of the soup,
some madeira or port wine, in which let which must be prepared in the same
them boil gently till the rawness is off manner as sauce tournée. The turtle
the wine ; then squeeze in some lemon- | being well done, take out the fins and
juice, lay them on a dish with a piste hearts, and lay them on a dish; the
border round the edge; karnish ihem whole of the liquor must pass through a
with forcemeat, eitherin balls or lengths, sieve into a large pan; then, with a
and pour the sauce over the whole. ladle, take off all the lat, put it into a
They may be served with an Italienne, basin, then mix in the turtle liquor (a
tarragon, or any other sauce; the inside small quantity at a time) with the thick.
flesh of the turtle, which has the appear-ening made the same as sauce tournée ;


VEA
( 481 )
VEA
use.
til the whole is sufficiently frothed ; then stir it in over the fire, taking care not to
lay it carefully on a dish, in a pyramidal let it boil; squeeze in a little lemon.
form, and serve it.
juice, and serve.
VANILLA Cream Ice.* - Whisk the VEAL Boiled. Veal should be well
whites of twelve egys to a firm froth in a boiled, in a good deal of water; if boiled
preserving pan, pour on them the yolks in a cloth, it will be whiter ; serve it with
of eight, and a pound of siſted sugar, tongue, bacon, or pickled pork, greens
whip the whole well with a whisk, and of any sort, brocoli, and carrots, or onion
pour in by degrees two quarts of boiling sauce, white sauce, oyster sauce, parsley
cream; continue to whip it for some and butter, or white celery sauce.
little time, and then put it on the fire, Veal Broiled Venetian Fashion.--Cut
with half an ounce of vanilla bruised; some slices of veal, tolerably thick and
still whipping; when it has boiled up | large, and let them marinate for about
three or four times, strain it, and freeze an hour in a little oil, chopped parsley,
as usual. (See Ice.)
mushrooms, shalois, bay-leal, thyme,
VAXulla, Crême of (Liqueur).*—Dis- basil, pepper, and salt ; let as much of
solve over the fire two pounds ten ounces the marinade adhere to them as you pos.
of broken sugar, in three pints of purified sibly can, and strew over them bread-
river water; when it bas boiled up once, crumbs; broil them slowly, haste them
pour it into a jar, on three drachms of with what remains of the marinade, and
vanilla, cut in pieces, and half a grain of serve with a squeeze of lemon, or a
amber. When quite cold, add three Seville orange over them.
pints of g od brandy, cover the vessel, VEAL Broth.-Stew a knuckle of veal
and when it has infused six days, co in a gallon of water, with two ounces of
Jour it with a little prepared cochineal ; rice or vermicelli, a little salt, and a
filter, and bottle the liqueur. Cork the blade of mace. When thoroughly boiled
bottles tight, and seal the corks.
and the liquor reduced to half, it is fit for
VANILLA Sticks.*_Take some march-
pane paste, a quarter of a pound of choco Veal Cake.* - Take some nice thin
late, and the same of vanilla ; mix these slices of veal, and season them with salt,
well into the paste, and then form it into pepper, and nutmeg, grated; have ready
sticks, like the vanilla in its original some hard-boiled eggs, sliced, and put a
form; lay them on a sheet of paper, and layer of these at the bottom of a basin or
bake in a slow oven.
pan, then a layer of veal, then some slices
VEAL.-The flesh of the bull calf is of ham, over this strew marjorum, thyme,
firmer, and generally more esteemed parsley, shred fine, bread-crumbs and
than that of the cow call, but the flesh of lemon-peel, chopped small; then a layer
the latter is the whitest, and the fillet is of eggs, veal, ham, &c, and so continue
often preferred on account of the udder. till the pan is filled ; pour some good
When the head is fresh, the eyes will ap- gravy over the whole, cover the pan with
pear full; iſ the shoulder vein is of a clear coarse brown paper, tie it closely over,
red, it is good; when there is any green and set it to bake in a slow oven; an hour
or yellow spots, it is stale; the breast will be sufficient to bake it; when cold,
and neck, when good, should look white turn it out upon a dish, and serve; gar-
and clear; the loin is very apt to taint nish with parsley.
under the kidney, it will be soft and VEAL Cakes.* -Take three quarters of
slimy when stale. Veal should never be a pound of lean veal, a quarter of a pound
kept long undressed, as it by no means of beet-buet, half the rind of a lemon,
improves from keeping.
little mace, nutmeg, pepper, salt, and a
The French divide the leg into three little shalot; mix these together, beat
parts, besides the middle bone; these them well in a marble mortar, make
are calied the Nuix, Sous-noir, and them into small cakes, fry them, and
Contre-nuir. The first is the largest, send them up in a good gravy, either
and has the udder to it; the second is white or brown.
the flat white part under the noir, and VEAL Cannellons.-Cut your veal into
the third is the side part.
very thin slices, all the same size, at
Veal, Blunquette of:* -Take a cold least three inchies square ; lay on each
roasted shoulder of veal, raise the skin slice some godiveau, roll it up, so that it
carefully, and cut all the white meat may not be more than an inch thick;
into slices; make a ragott with some lasten all the edges with white of exg, so
champignons, cut in slices, a bunch of that they may look like pieces of cane
sweet herbs, a bit of butter, a pinch of stew them in a covered pan, with veal
Aour, salt, and pepper; when this ragout gravy and consommé; when done, drain
is reduced properly, put in the veal, add them; strain the sauce, take off all the
a liaison of yolks of eggs, and some cream; fat, and let it cool, to glaze the cannellons.
2 T


VEA
( 482 )
VEA
Veal (Cold).* - Cut some cold veal on a dish. Take ont nearly all the fat,
into thin slices, the size and thickness of and put into the stewpan a dessert spoon-
a half crown, Jip them into the yolk or ful of tour, and a glass of water; ruir it
an egy well beaten.cover them with bread. Well, and then poor it over the veal,
crumbs, sweet herbs, lemon-peel, sbred serve with sorrel, endive, spinach, or any
fine, and grated nutmeg., Put a little thing else you please. If the veal weighs
fresh butter into a pan, make it quite hot, between three or four pounds, it will re-
fry the veal in it, and when done, lay it on quire three hours boiling; it larger, a
a dish by the side of the fire; make a longer time will be necessary.
little gravy of a bone of veal, shake a Veal Fricandeau. - Take the round,
little fiour into the pan, stir it round, add or part of the round of a fillet, fry it in
the gravy and a little lemon-juice, pour butter, of a nice brown, with onions cut
it over the veal, and garnish with lemon. it slices, and a little garlic, then set it to
VEAL Collops.* _Cut some cold roast stew in some very rich gravy or cullis :
veal into dice, and give them a toss up when tender, take it out, thicken the
over the fire in a little butter, with a gravy with flour, add a little lemon juice,
pinch of four; then add a little stock, and serve this saure over the veal.
shred parsley, and scallions, salt, pepper, Veal Fritters.*-Cut the remains of a
and nutmeg ; keep it on the fire till the tender piece of veal into smail, thin,
sauce adheres to the mince; then put round pieces; dip these into a good bat-
the whole on a dish. Make a paste with ter, and fry them in the usual way, in oil.
a little flour, butter, water, the yolk of When done, drain, sprinkle salt over,
an egg ; dissolve a little salt in the water and serve them.
you use; roll out this prste very thin, VEAL, Grenade of."-Take a noir of
and lay the cold mince in little heaps on veal, cut it into four pieces, all of the
half of it ; turn the other half over it, cut same size, and Jard them ; take also a
it round these little heaps, pinch the very fine fowl, season them moderately,
edges of all to keep in the meat, and fry and partly dress them; butter the inte-
your collops.
rior of a plain deep mould, in the centre
VEAL à l’Esturgeon.*-Lard your joint of which, put a large ball of farce, place
of veal with small lardons, and put it into the four pieces at the four corners, be-
a faucepan with small onions, slices of tween them a piece of the lowl (using
bacon, carrots, artichoke bottoms, a pinch only the white paris); 6ll up the inter-
of coriander seeds, salt, pepper, and a mediate spaces with cray-fish, and all the
bottle of white wine; cover the sauce. interstices with farce; pour in some jelly
pan, and boil it slowly on a moderate to fix the different articles together. Be
fire till done. Serve it in its own liquor, careful to place the back of the eray-fish
with the addition of a sauce piquante. and the larded parts of the real against
VEAL Florentine. Take two veal the sides of the mould, and put some
kidnies, and mince them with their fut, truffles into the jelly before it is poured
very small, and mix it with a few eur in. Set the mould in a cool place, and
rants, the yolks of four or five eggs, boiled when the jelly is congealed, dip it an
hard, and chopped small, a pippin cut instant into boiling water, and then turn
fine, some bread crumbs, candied lemon- it out.
peel, cilt small, and season with nutmeg, VEAL Ham.-Take two ounces of salt-
cloves, salt, mace, a little mountain wine, petre, one pound of bay, and one pound
and some oranye-flower water; line the of common, salt, and one ounce of juniper
bottom of a dish with a nice puff paste, berries, bruised ; rub some of this well
put in the above, cover it with puff into a leg of veal, cut ham fashion ; lay
paste, and set it to bake in a slow oven. the shinny side downwards at first, but
VEAL, Fricandeau of.* -Choose a very let it be well rubbed and turned every
plump piece of veal, and with small neat day for a fortnight; then hang it in
lardons, lard those parts which are not wood smoke for å fortnigiit. It may be
covered with skin; butter the bottom of boiled, or parboiled, and then roa-trd.
astewpan, lay in the veal, the larded VEAL, Haricot of. – Take a neck or
ride uppermost, with four carrots, as breast of veal (if the neck, cut the bones
many larve onionis, a bunch of parsley short), and hall roast it ; then put it into
and scallions, two bay-leaves, a little a stewpan with just sufficient brown gravy
thyme, two cloves, salt, pepper, and two to cover it, and when nearly done, have
glasses of water; set the pan on the fire; ready a pint of peas boiled, six cucumbers
when the mount is pretty near done, let it pared and sliced, and two lettuces cut
hoil quickly to reduce the sauce, and into quarters, and stewed in brown gravy,
when quite done, take out the carrots and with some forcemeat balls ready fried ;
onions, and let the sauce fall to a glaze, put all these ty thic ven!, and let them
with which cuver the meal, and place it I just simwer; lay the veal in a dish, pour


VEA
( 487 )
VEA
ladlesful of it, mix three of espagnole ; | veal chops, en papillotes ; but instead of
reduce, and pour it into the dish, with wrapping them in paper, envelop them
the chops.
with their seasoning in pieces of light
VEAL, Chump of, d la Daube.-Cut off paste, and bake them in a moderate
the chump end of the loin; take out the oven. When done, pour veal gravy over,
edge bone, and put in its place some and serve the cutlets hot.
good forcemeat; tie it up tight, and lay Veal Cutlets, with Sour Sauce.-Let
it in a stewpan with the bone that has the cutlets be cut moderately thick ; put
been taken out, a bunch of sweet herbs, them into a saucepan, with just sutti.
an anchovy, two blades of mace, some cient water to cover them; when half
white pepper, and a pint of good veal done, take them out, and let them drain
stock ; cover the veal with slices of fat and cool; make a thin batter with eggs
bacon, and lay a sheet of white paper and a little flour; set a frying-pan on the
over it. Cover the pan close, and let it fire, with some lard; as soon as it is hot,
siminer for a couple of hours ; then take dip the cutlets in the batter, and fry
out the bacon, and glaze the veal. Serve them of a nice brown; serve with sauce
it with mushroom, or sorrel sauce in the made of verjuice, salt, and pepper.
dish, or any other sauce you think bet VEAL Cutlets, Stewed.-Cut part of
ter.
the neck into cutlets ; shorten them,
VEAL Cutlets, in Crust.–Make a mari- and fry them of a nice brown colour;
nade with melted butter, mushrooms, then stew them in some good gravy,
shalots, half a clove of garlic, pepper and thickened with a little flour, until tender;
salt, and let the cutlets simmer in this then add some ketchup, cayenne, kalt,
for an hour ; then wrap them in puff a few truffles, and morels, and some
paste with all the seasoning; put them pickled mushrooms. Forcemeat-balls
in a deep dish, and bake them in the are a great improvement.
oven; baste with yolks of eggs; make a VEAL Cutlets, and Sweet Herbs.-Chop
hole in the middle, into which pour a all sorts of sweet herbs, mushrooms, &
good clear sauce when ready to serve. little winter savory, shalots, pepper and
VEAL Cutlets, Marinaded.–Veal cut- salt, a spoonful of oil or butter; dip the
lets marinaded, are done the same as in cutlets in this, and reduce the sauce to
all former directions for marinade; or make it stick ; then do them over with
you may do them the same as a breast of egg, and bread crumbs, and set them in
veal marinaded, and serve with whatever the oven to bake; add a glass of white
Bauce you approve of.
wine, and a little cullis to the sauce,
Veal Cutlets, in Paper.-Chop up all skim'it well, and when the cutlets are
sorts of sweet herbe, season with pepper done, lay them on a dish, and serve
and salt; mix these with a little oil, roll them to table, with the sauce poured
the cutlets in it 80 that they may be well over.
covered; then wrap them in paper, well VEAL (Fillet of) in a Ragoût.-Take
buttered; broil them slowly, and serve out the bone from a nice large white fillet
either with or without sauce. You may of veal, and put into its place plenty of
also wrap them, if you think proper, in good forcemeat; tie it up well; put it on
very thin slices of bacon.
the spit, fasten buttered paper over, and
VEAL Cutlets à la Provençale. *-Lard roast it'; bave a rogodt the same as for
some well-shaped cutlets with anchovies loin of veal, with ragout; cut the arti.
and gherkins, and soak them for half an chokes into any form you may think pro-
hour in some oil, with pepper, and salt; 1 per; place the veal in the centre of the
tie each cutlet in a rasher of bacon, and dish, the artichokes round; serve the
stew them in some butter, with parsley, ragout round, but not over, the veal.
salt, pepper, and two glasses of stock. VEAL, Fillet of, Roasted. -Stuff it with
When done, untie, but do not take off the same ingredients as directed for the
the bacon. Serve with their own sauce shoulder, and roast it according to the
reduced.
same directions. See shoulder of veal
VEAL Cullets, in Ragoit.--Cut some roasted. The fat should be papered.
large cutlets from the fillet; beat them VeaL, Fillet of, Slewed.-Stuffit; half
fat, and lard them ; strew them over bake it, with a little stock in the dish;
with pepper, salt, bread crumbs, and then stew it with the stock it was baked
sbred parsley; then make a ragout of in, with some good gravy, and a little
veal sweetbreads and mushrooms; fry Madeira; when done enough, tbicken
the cutlets of a nice brown in melted but the sauce with flour ; add ketchup, cay-
ter; then lay them in a dish, and serve enne, a little salt, and lemon-juice; give
the ragordt very hot over them.
it a boil, and serve it over the meat.
Veal Cullets en Redingotes.* -Pre VeaL' Gristles, au Blanc.*-Cut the
pare your cutlets in the same manner as gristles of any form you choose ; scald,


VEA
( 488 )
VEA
and then throw them into cold water : | them into a stewpan between slices of
when quite cold, trim, and put them bacon ; pour a poéle over, and stew them
into a stewpan, with a quarter of a puund for four hours, when, if they are tender
of melted butter; add in a minute or enough for a larding-pin to penetrare
two a table-spoonful of flour, shake the them, arrange them in a circle on a dish,
pan about, that the latter may mix with putting into the centre, whatever you
the butter; in a little while add stock, may think proper.
champignons, a bouquet garni, and some VEAL Gristles, au Soleil.* - Prepare
pepper, let these stew for two hours, and dress the gristles as au blanc, and
then put in some snsall onions; when when thickened, place them on a disti,
the latter are done, make a liaison with and pour the sauce over them. When
the yolks of three eggs, and serve the quite cold, cover them with bread-
gristles, covered with the onions and crumbs, dip them in beaten eggs, bread
champignons.
them a second time, and fry ihem, but
VEAL Gristles, en Chartreuse.* -Cut not in a very hot pan. Serve them on
and dress the gristles as directed. (See fried parsley.
Poélés.) Take thirty carrots, and thirty VEAL Gristles, Tureen of Prepare
turnips, cut them into round pieces, all and stew the gristles au blanc, except
of the same length and size (that of a far- that they must be moistened with con-
thing), and boil them separately in a lit. sommé instead of stock, they will require
tle consommé ; also boil forty small three hours stewing. Take some small
onions (as near of a size as possible), and veal kernels, sweet-breads, cock's-combs
twenty lettuces ; scald some French and kidoies, and twelve fowl quenelles,
beans, and young peas, taking care they all dressed separately; drain, and pat
do not lose inheir green colour; slice half them into the tureen, lay in the gristles,
the number of pieces of the roots after and champignons; thicken the sauce
they are boiled. Having thus prepared (which ought to be rather thin than
all the ingredients, take a plain round otherwise) with the yolks of five eggs,
mould, butter it well, and cover the bot- and strain it into the tareen.
tom as follows : first, a circle of the VEAL Gristles (Tureen of).-Wash in
sliced carrots, then one of sliced turnips, two or three waters a good quantity of
within that, one of the onions, the French veal gristles, taken from the breast or
beans, and the young peas; place them any other part; then lay them on a sieve
as close together as possible. On these to drain ; put a bit of butter into a stew-
arrange the other pieces of carrots and pan, and set it over a slow fire, and as
turnips, put them regularly, that they soon as it boils, add more butter ; when
may look handsome ; cut the lettuces that bas done hissing, put in the
into halves, and lay them over the roots; gristles, and an onion shred fine, some
these, if laid close, will form a solid foun- pepper, salt, sweet herbs, shared tine,
dation for the rest; place the gristles and some four; let these fry a little
over them, also closely, and fill up all then pour in conie gravy; add three cab-
spaces with the remaining vegetables. bages cut in pieces, and let the whole le
Cover the mould tight, and put it into thoroughly stewed'; when done, skim off
the bain marie for an hour. In the mean the fat, pour in some ham cullis, and
while, take the liquor in which each arti- serve.
cle was dressed, clarify, strain, and re Veal Kidney. Take a veal kidney,
duce it; then add a spoonful of reduced chop it up with some of the fat, likewise
espagnole, and a bit of glaze ; stir these a lietle leek, or onion, pepper, and walt;
well in, and when the chartreuse is ready, roll it up with an egg into balls, and fry
turn it out, and pour this sauce over it. tbem.
VEAL Gristles, en Marinade.-Cut the VEAL Kidnies.-Mix some sliced onions
gristles into square pieces, and put them and minced kidney well together; then
into a stewpan on slices of bacon; cover fry it in butter, and add a little stock, a
them also with bacon, and pour in a ma- liitle white wine, about one spoonful,
rinade ; stew them for two hours and a pepper and salt, and serve with a liaison
halt; then drain, dip them in-batter, and of yolks of three eggs, and cream. If you
fry them, but not in a hot pan. Serve wish to serve it brown, instead of eggs
with parsley fried crisp:
and cream, make use of cullis sauce.
VEAL Gristles, Poêlés.* Take the They may be broiled, and served with
gristles from two breasts of veal, cut a relishing sauce. They may also be
them very close to the rib-bones; they made into omelets, and served on toasted
may either be cut in small square pieces, brend. They are likewise very good
or left whole at pleasure, only taking mixed in forcemeats.
care that they are all the same size; Veal Kidnies, Sautés. Mince a kid.
soak and blanch them well, then putney small, and put it into a tossing-pan,


VEA
( 491 )
VEA
fasten them to a spit, and roast themselves, generally considered very insipid,
before a large fire ; glaze and serve and are, therefore, usually served with a
with a clear aspic, or a purée of any kind sharp relishing sance, in whatever man-
you like.
ser they are dressed, and commonly
VEAL (Shoulder nf) Galantine* -Take take their name from the sauce with
a handsomely cut shoulder of veal and which they are serred. Particular care
bone it; cut about a pound of meat from should be taken to braise them tender
the thickest parts,' mince it together and white.
with an equal quantity of bacon, mix VEAL Succetbreads à l'Anglaise. -
them well with the yolko of four eggs, Take six veal sweetbreads (three of each
shred parsley, salt, and spices, and spread sort) scald, and then dress them in a
the farce, about an inch thick, over the half glaze, in which let them cool; have
whole joint; lay on it some lardons, ready the yolks of four eggs, beaien with
truffles, tongue à l'écarlate, carrots, and a quarter of a pound of butter, to the
an omelet, coloured green with spinach consistence of a thick cream; diain the
essence, all cut in lardons ; cover these sweetbreads, soak them in it, and then
with anotber layer of farce, piace more roll them in grated bread; repeat this
of the lardons, &c. and then a thirdlayer oprration, and either broil or bake them.
of ſarce ; roll up the shoulder, carefully VEAL Sweetbreads (Atelets of).*
securing the ends; lay rashers of bacon When the sweetbre:ds are scalded, cut
round it, wrap it in a cloth and tie it them into oblong pieces, all the same
tight. Line a braising pan with slices of size, and put them into an atelet sauce ;
bacon, put in the galantine, with two cut also a call's udder in the same man-
calf's feet, the bone of the shoulder, six ner, but very thin; put these, alter-
carrots, eight or ten onions, one stuck nately, on skewers ; 'dip them in beaten
with four cloves, four bay-leaves, a little egg, and broil them. Serve with a to-
thyme, a large bunch of parsley and scal. mata, or Italienne gance,
lions ; pour in some stock, and cover the Veal Sweetbreads à la Béchamelle.
pan; set it on the fire, and leave it for Blanch two throat sweetbreads, and then
three hours, by which time the shoulder let them stew for fifteen minutes in some
will be sufficiently done; take it out, good braise; take them out, and let them
pressing it gently that all the gravy may cool; then tri:n them neatly round, and
run from it, and then let it cool. Break cut them in rather thin slices, put them
two eggs into a stewpan, beat them well. into some good béchamelle sanice; a few
strain the liquor, and pour it to them, mushrooms is a very greatimprovement;
stirring all the time, that they may be make the whole very hot, and serve.
thoroughly blended; add a bay-leal, a VEAL Sweelbreail Boudin.*
little thyme, and parsley, salt, pepper, sweetbreads being scalded, cut them into
and spices ; set it on the fire, and when pieces as big as nuts, and mix with thema
it begins to boil, remove it to the side ; pork and beef, chopped small, shred far-
cover the stew pan, and put hot ashes on ragon and scallions, godiveau, bread,
the top, and leave it to boil slowly for boiled in milk, and beaten with yolks of
half an hour, when strain it gently eggs, spa-on the whole with salt, pepper,
through a fine cloth, but do not press it; and spices. Soak sobie pieces of caul in
when cold it will be quite a jeliy. Place
water to soften them, spread
the galantine on a dish, triin and glaze them open on the table, and fill them
it, and surround it with the jelly. with the above mentioned mixture ; roll
Veal (Shouhter of)aux Petites Racines.* hem up in whatever shape and size you
-The shoulder is boned, and larded in: please, co k them in a Dutch oveu, and
side with bacon, seasoned with shred serve them crisp.
parsley, thyme, bay-leaf, pepper, salt, Veal Streetlreads en Caisse.'- Make
and spices; it is then rolled, and tied up three paper cases, each sufficiently large
like the galantine, dressed in the same to contain a sweetbread; take ihrcc
wiy. It is served biot, with petites racines sweethreads, scald, and then dress then
round it. (See Roots.)
in an utelet sauce; when done, and cold,
VEAL (Shouller of) Roasted. Cut off put them into the cases, previously rub-
the knuckle for a stew or gravy, stuff bed with oil; add a spoonful of espagnole
the shoulder with the following ingre- to the fauce; mix them well ingether,
dients:- some suet, chopped fine, para. and her pour it into the cases; cover the
ley and sweet herbs, shred fine, bread-sweethreads with a few finely grated dry
crumbs, and grated lemon-peel, pepper, crumbs, add a few drops of melied butter,
salt, putmen, and yoik or egg ; whilst and bake for balf an hour; let them be
roasting, flour and baste it; veal requires nicely browned and serve,
being more done than beer.
Veal Sweetbreads with Cheese.* - Fry
Veal Sweetbreads.-They are of them. I some small onions in a little butter, and
The
warm


VEG
( 493 )
VEG
pepper and salt, lay them in the pan, , side of an oval mould with rashers of
pour more butter over them, and set the bacon ; then set upright alternately, slips
pan on a hot stove ; when one side is of turnips, carrois, pickled cucumbers,
done, turn them; they require a very and celery, and asparagus heads. Lay a
short time to dress them. Serve tbem force meat at the boitom of the mould, and
with an Italienne.
round the inside of the vegetables; fill
Veal Sweetbreads to Stew.- Parboil the centre with stewed beef tails, with
them, and stew them in a white gravy; the bones taken out, or with small pieces
add cream, flour, butter, nutmeg, salt, of mutton or veal passed with sweet
and white pepper.
herbs, pepper, salt, and lemon-juice.
Veal Sweetbreads with Sweet Herbs.- Cover with forcemeat, wash it over with
Braise them the same as with cullis sauce, egs, and bake it. When it is to be serv-
or much in the same manner; take alled, turn it gently out of the inould upon
sorts of sweet herbs finely chopped, or a dish, take off the bacon, make a liitle
any one or two in particular, and siminer hole at the top, and pour' in some good
them for some time in good cullis, and cuilis.
serve upon the braised sweetbreads,cither VEGETABLE Pie.--Cut celery heads two
whole, or cut in pieces.
inches long, turnips and carrots into
Veal Tendons à la Provençale."-Cut shapes, some peeled small onions, or two
your tendons into scallops, scald and Spanish onions, artichoke bottoms cuc
press them; when cold, put them into a into quarters, pieces of cauliflower, or
Losbing-pan, with a ball glaze ; take care heads of brocoli, heads of fine aspa-
that ihe glaze covers them entirely ; ragus, and any other vegetable you may
place the tendons on a dish, en couronne; think proper. Wash all these vegetables
have ready some onions dressed as fol- thoroughly clean; then boil each sepa.
lows: cut them in slices, and fry them, rately in just sufficient water to cover
with a very little garlic, in some oil; then, and as they get tender, strain the
drain the onion, simmer it in a spoonlul liquor into one stewpan, and put the
of espagnole, with a little vinegar and vegetables into another. Then add to
allspice : pour this over the tendons, and their essence hall a pint of strorig con-
serve.
sommé ; thicken it with tour, and season
VEGETABLES.- Vegetables should with cayenne, salt, and lemon-juice ; boil
be gathered fresh, picked clean, trimmed it for ten minutes, and then strain it to
or pared neatly, and washed in several the vegetables, and let them simmer
waters. Those that are to be plain boiled together. Serve them in a raised pie
should be put into plenty of boiling water, crust, or in a pie-dish, with a raised crust
with salt in it, and drained the moment baked round it.
they are sufficiently done. If over boiled VEGETABLES to Preserve for the Win.
they lose their crispness and beauty.
ter, --
- French beans must be picked
VEGETABLES (Dish oj ).-Wash a dish young, and a layer of them put three
wish white of raw egg, then make four inches deep into a small wooden kes;
divisione in it with fried bread, and put *prinkle them over with salt, and then
alternately into each division the follow put another layer of beans, and strew
ing vegetables: spinach, turnips, pota salt over, and so on as high as you please ;
toes, sliced carrots, and small onions, or be careful not to put 100 inuch salt.
caulifower, or beads of brocoli, all pre. Cover them with a plate or a piece of
viously stewed in a little cullis ; when wood that will go into the kek, and place
put into the dish, let as much of the a beavy stone over it; a pickle will exude
essence as possible adhere to them. You fiom the salt and beans; when wanted
may, if you please, instead of making the for use, cut, soak, and boil them the same
divisions of Iried bread, make them of as though they were fresh.
mashed pitatoes and yolks of eggs mixed Keep carrots, parsnips, and beei-rrots,
toget!er, and put on the dish in as many in layers of dry band, and do not clean
divisions as you please; afterwards baked either them, or potatoes, from the earth
till of a nice colour, and served to table that remains about them.
with any kind of stewed vegetables you Store onions should be kept hung up in
may ap prove.
a diy cold room.
VEGETABLE Marrow. _ The smallest Cut parsley quite close to the stalks,
are considered the best for dressing: they and dry it in a warm room, or dry it in a
should be put into hot water with a little very cool oven upon tins.
salt, and boiled for half an hour, that Let artichoke bottonis be dried slowly,
they may be quite tender; rerve them and kept in paper bags; keep trutiles,
on toasted bread, with plain butter in a morels, lemon-peel, &c., in a very dry
boat.
place.
VEGETABLES in a Mould.-Line the in You may keep small close cabbages
2 U


VEN
( 494 )
VEN
many weeks, by laying them, before the fry it; put some gravy into a stewpan,
frost sets in, on a stone floor, wbich will with a little flour, red wine, currant-jele
blanch, and make them very fine. ly, and a little lernon-juice; boil these
VEGETABLE Soup. - Peel and cut into together ; put in the venison, let it beat,
slices rix large onions, six carrots, and without boiling, and serve.
four turnips; fry them in half a pound of VENISON in Collops. - Cut part of a
batter, and 'pour on them four quarts of haunch of venison into collops, which
boiling stock, then add to these a crust beat with the back of a knife, and lard
of bread toasted as brown and as hard as them with small lardons ; shred some
possible, (but be careful that it is not thyme, rosemary, parsles, spinach, and
burnt), some celery, sweet herbs, white other sweet herbs; mix them with suet
pepper, and salt; and let the whole stew chopped fine, salt, pepper, cloves, nut-
gently for four hours, then strain it meg, and the yolks of eggs; spread this
through a coarse cloth; have ready, farce over the collops, roll them up, tie
sliced carrot, celery, and a little nutmeg, 'them round, and roast them; place a dish
add them to the soup, and let them stew under them to receive the gravy, pour
in it until quite tender. Some like the claret into it, and when the collops are
addition of an anchovy, and a little nearly done, put the dish on hot ashes,
ketchup.
with grated bread, vinegar, cinnamon,
VELOYTE.-Take the cuttings and and a little sugar; stir them together,
remains of any joints of veal and fowl you add a ladleful of clarified butter, put in
may have in the house, of which take the collops of venison, and serve very
four pounds, and put into a large stew- hot, with a sauce made as follows: take
pan, with some carrots, onions, parsley, of claret, water, and vinegar, a glass
scallions, three bay-leaves, three cloves, each; put into them an onion stuck with
and a ladleful of stock; put your stewpan cloves, two or three anchovies, a spoon-
on a fierce fire, skim it well, and take care ful of salt, the same of pepper, and of
that the meat does not stick; when suffi- cloves also; give the whole à boil, and
ciently reduced, add as much'stock as will then strain it.
nearly fill the stewpan, salt it well; give it VENISON Hashed.-Warm it in its own
a boil, skim it, and then put it on the side gravy; if there is no fat left, take some
of the fire to simmer for two hours; after slices of mutton fat, set it on the fire with
which strain it through a tammy. Make a little port wine and sugar, and let it
a white roux, stir into it for ten minutes simmer till dry; then add it to the hash.
a few champignons, then pour on it, a VENISON Hashed.* -Take some ancho-
little at a time, the above liquor; let it vies, boil them till they are dissolved,
boil up once, skim it, and set it again by then add some oysters with their liquor,
the side of the fire for an hour and a a little milk, some red wine, and a little
balf: take off all the fat, strain it again, ketchup ; put in your venison, let it
and then put it by for use. Take care warm in this, but do not let it boil, and
that the velouté is not in the least colour serve it with fried sippets, and the sauce
ed, as, the wbiter it is the better. &c. over it.
The velouté travaillée is done in the VENISON Pasty, to be served Hot.
same manner as the espagnole.
Bone a breast of venison, beat it flat, cut
VENISON.- Tbe choice of venison it in large pieces, season it thorougbly,
should be regulated by the appearance of and lay it in a stone jar, and pour over it
the fat, which, when the venison is some drawn beef-gravy; lay the bones on
young, Icoks thick, clear, and close; as the top, then put ihe jar in a saucepan of
it begins to change first towards the water over the fire, and let it simmer for
haunches, run a knife into that part; if three or four hours, then set it in a cold
tainted you will perceive a rank smell, place till the following day; then lay a
and it will have a green or blackish ap puff-paste, tolerably thick, round the
pearance.
edge of a deep dish, lay the meat in the
If you wish to preserve it, you may by dish, having first taken off the cake of
careful management and watching, keep fat from the top; if not sufficiently sea.
it for a fortnight by the following method: soned, add more pepper, salt, and all-
wash it well with milk and water very spice; pour in part of the liquor, add
clean, and dry it perfectly with cloths some port wine, egg the bottom paste,
until there is not the least damp remain and lay on a thick top paste; trim and
ing, then dust pounded ginger over every egg it, and let it bake rather more than
part; this is a good preventive against an hour in a moderate oven; reduce the
the fiy. When to be dressed, wash it remainder of the liquor with balí a bottle
with a little luke-warm water, and dry it. of port wine till very strony, add a little
l'epper should also be added to keep it. cayenne, and pour this into the pasty
V'ENISON (Breast of ).-Either roast or just before serving.


WAL
( 500)
WAL
them; let them be fresh gathered; peel, into too warm an oven the shells will
and throw them into cold water; then burst, and be too deep coloured. In the
boil them in some water, with a small meantime boil some sugar to a syrup,
quantity of alum, and the juice of a lemon with a little water;, when the sweete
to prevent their turning black. When meats are done, wash the outer part of
they are enough done, put them again them with this syrup, by means of a hair
into cold water. Boil some clarified pencil; replace them in the oven a
sugar to petit lissé, and (having previ- minute to dry; then fill each shell with
ously drained) pour this syrup over the compote of apples, raspberries, or any
walnuts ; repeat this operation three other fruit; moisten the edges with gum,
succeeding days; the last time, however, and stick them together. These imita-
boil the sugar to la nappe ; the following tive walnuts, if carefully done, bear a
day draw the fruit well, and then put it close resemblance
to the real ones, are
carefully into bottles ; add to the syrup of a delicious flavour, and will keep a
two thirds more brandy, strain the long time in a dry place.
liqueur, and pour it to the walnuts. Cork WALNUT Pickle. - Put a hundred of
the bottles tightly.
large double walnuts into a stone jar;
WALNUT Ketchup.*_Thoroughly well take four ounces of black pepper, one
bruise one hundred and twenty young ounce of Jamaica pepper, two ounces of
walnuts ; put to them three quarters of a ginger, one ounce of cloves, a pint of
pound of salt, and a quart of good wine mustard seed, two cloves of garlic, and
vinegar; stir them every day for a fort- four handsful of salt; bruise the spice
night ; then strain and squeeze the and mustard seed, and boil them in as
liquor from them through a cloth, and much vinegar as is sufficient to cover
set it aside ; put to the busks half a pint the walnuts; when cold, pour it over the
of vinegar, and let it stand all night; walnuts ; in two days boil the pickle
then strain and squeeze them as before, again, pour it to the walnuts immedi-
adding the liquor which is obtained from ately, cover them close, and repeat this
them to what was put aside the preced. for three days.
ing day, and add to it one ounce and a WALNUT Pickle.* -Lay your walnuts
quarter of whole black pepper, forty in water, and change it every day for the
cloves, half an ounce of nutmegs bruised, space of three weeks to extract all the
or sliced, half an ounce of ginger, and bitterness from them; make a pickle
five drachms of mace, and boil it for half with spice, salt, and vinegar; let it boil
an hour; then strain it off from the spices, a quarter of an hour, and pour over the
and bottle it for use.
walnuts.
WALNUT Ketehup, for Fish Sauce. WALNUTS, Preserved with Sugar.* -
Take a quart of walnut pickle, add to it Gather the walnuts when they have at.
a quarter of a pound of anchovies, and tained their full size, but before they
three quarters of a pint of red port, and become hard, they should be in that state
let it boil till reduced to one-third; then that a pin will penetrate them. Prick
strain it, and when cold, put it into small each walnut all over with a large pin,
bottles, and keep them closely corked. . put them into cold water, and leave then
WALNUTS of Marchpane.* - Take a for two hours; then pour that water
piece of marchpane paste, into which away, and fill the pan with fresh; let the
work a little cinnamon, and' bole armeni, walnuts remain thus for four days,
cum (both in powder), but of the latter changing the water every twenty-four
only a small quantity, as there should be hours, to take out all the bitterness. At
but a very slight red tinge; when equally the end of the time change the water,
coloured, roll out the paste to the thick and set them on the fire; as soon as they
ness of half an inch. * Have ready two are soft, take them out carefully with a
moulds of pear tree wood of two halves skimmer, put them again into cold water,
of a walnut shell, into which put small and leave them four or five days, change
pieces of the paste; press them down with ing the water as before every twenty-
the finger that the marks may be con- four hours. At the expiration of that
veyed to the paste; cut off all which time place the walnuts in a large glazed
comes above the edges of the mould, pan. Then take the common sugar; even
and then turn them out (the paste must the refuse of what has been clarified will
be well sprinkled with flour, to prevent be good enough; boil this with some
its sticking to the moulds) ; when you water, and run the syrup through a jelly
have as many walnut shells as you wish, bag; wash the pan that it was boiled in
place them the hollow side downwards,on well, then put in the filtered syrup, and
paper; leave them thus for three or four boil it to lissé ; let it stand, and when
days, and then put them into a cool about half cold, pour it over the walnuts,
oven for a quarter of an hour; if put and leave them; next day drain off the


WHI
( 502 )
WHI
boiled, and strew over parsley, boiled of be careful that the skin has a silvery ap-
a nice green, and serve bread and butter pearance, that the body is firm, and the
on a plate, to be eaten with the Buuchy. fins still; these are sure proofs of its
WELCH Rabbit. - Take a slice of freshness.
bread, and toast it on both sides; toast a WHITINGS, à l'Anglaise. * -Put into a
slice of Gloucester cheese on one side, saucepan two spoonslul of oil, half a lemon
lay it on the toast, brown it nicely with sliced (the pips and rind taken off), salt,
the salamander, rub some mustard over and pepper, two glasses of white wine,
it, and serve as hot as possible.
the same of water, and let them boil
Welcn Rabbit.* -Toast as many slices nearly a quarter of an hour; then put
of bread as you may require; cut some the whitings, properly cleaned, cook
Gloucester cheese into dice, and put it them in the above, and serve with a
into a saucepan with a very small quan- sauce made as follows: blanch a clove of
tity of water, a little black, or cayenne garlic, and beat it with the back of a
pepper; when the cheese is melted, kuife, put it with parsley, sbalots, and
spread it over the toasts, and colour it two glasses of champagne, into a stew
with the salamander.
pan ; let it boil five minutes, then add
WHEATEARS.-Pick them, cut off some butter, rolled in flour, salt, and
the pinions at the first joint, draw out pepper; stir it over the fire till smooth,
the inside; turn the feet close to the then serve.
legs, and entwine one in the other; then WHITINGS Boiled. - Whitings should
run a long skewer through the middle of be boiled in the same manner as cod,
the bodies of as many as you intend serv- haddock, or any other fish; serye with
ing, and fasten them on the spit.
anchovy sauce, or ketchup, and butter.
WHEY.* -Put a very small portion WHITINGS Broiled.-Wash the whit.
of rennet into a quart of milk, and let itings in salt and water; dry them well
stand by the side of the fire until turned; with a cloth, flour them, lay them on the
then serve it in a dish, with sugar and a gridiron, and broil them over a very clear
little nutmeg, grated, and strewed over, fire; serve with shrimp, or oyster sauce,
or strain the liquor 'carefully from the WHITINGS, Dried.-To dry whitings,
curd, and serve quite clear.
you must choose the largest; take out
WHEY (Vinegar).-Putinto some boil the gills, eyes, and entrails, and cleanse
ing milk as much vinegar as will make a the blood from the back bone. Wipe
small quantity quite clear; dilute it them very dry, and put salt into them,
with hot water to an agreeable acid, and and into the sockets of the eyes; let them
add a few lumps of s!igar. You may, if lay for a night on a board; then hang
you like it beiter, use lemon-juice, in- them up in a dry place, they will be fit
stead of vinegar.
for eating in three or four days; when
WHEY (IVhite Wine).-Pour as much wanted to be served, skin, and rub
good raisin wine into a pint of boiling them over with egg, and strew them
new milk, ns will completely turn it, and with bread crumbs. Lay them before
make it look clear; let it boil up, then the fire, and baste them with butter until
set the saucepan on one side till the sufficiently brown; serve with egg sauce.
curd subsides; it must not be stirred. WHITINGS, Furcemeat Balls. - Bone
Pour the whey off, and add to it half a as neatly as possible either large or small
pint of boiling water, and a bit of loaf whitings; scrape the flesh, and pound it
sugar.
in a mortar; boil some bread crumbs in
WHITE Pot.--Add to a pint of cream, cream, until the liquor is quite soaked;
four eggs, beat up with a little salt, some then pour it into the mortar, add a good
sliced nutmeg, and plenty of sugar; slice bit of butter, a little chopped parsley,
very thin the crumb of a small roll'; put half a shalot, salt, pepper, the yolks of
it into a dish, and pour the cream, &c. tbree eggs, and the whites well beaten ;
over it; add a few sun raisins, previously mix the whole well together, have a
boiled, and a little sweet butter, and put stewpan of stock on a brisk fire, and
it into a moderate oven to bake.
when it boils fast, add to it a glass of
White Pot (to make).*-Beat up the white wine; take a small quantity of the
yolks of eight, and the whites of four farce, form it into a ball, and put it into
eggs, with two quarts of new milk, a little the stock, and so continue till all is used;
rose water, a nutmeg, grated, and a quar: take care to turn them about; they re-
ter of a pound of sugar; cut a small roll quire but a few minutes boiling; take
into very thin slices, lay them in a dish, them out one by one, according as you
and pour the inilk, &c. over them; put threw them in, and lay them on a sieve
a bit of butter on the top, and set it in to drain. Serve with a good cullis sauce,
the oven; it will take half an hour baking. with a little lemon-juice.
WHITINGS.-In choosing whitings, WAITING Fried. -Cleanse, and skin


YOR
( 507 )
ZES
and pounded; take care, however, not that may be browned also. It should
w put too much of the latter, lest the be made in a square pan, and served to
glaze should be bitter.
table cut in pieces, neatly arranged upon
YORKSHIRE Pudding. *-Mix four a dish. The richness of the pudding is
@poonsful of four with a pint of milk increased according to the number of
and one egy well beaten, add a spoonful eggs you may choose to put in.
of salt, and a little ginger grated. But ZESTS.-Zest (a term of art, used by
ter the pan, and put in the mixture ; confectioners) is the peel of oranges, le-
when browned by baking under the mons, or citrons, cut from top to bottom,
meat, turn the other side upwards, that in small slips or zesls, as thin as possible.
2 X 2


500
COOKERY TERMS EXPLAINED.
Mnsk-To cover completely.
Nouilles-An Italian paste, resembling macaroni; it is flat, instead of being in pipes.
Panada-Bread soaked in milk, used principally for quenelles and fine farces.
Passer-To fry lightly..
Páté -A raised crust pie.
Poblé-A light braise for white meats. The difference between this and the braise
is, that in the former the meat, or whatever it may be, need not be so much
done as in the latter.
Potage-Another term for soup.
Purée-Any meat, fish, or other article, boiled to a pulp, and rubbed through a
sieve.
Quenelles A fine farce ; it is generally poached when used.
Salmi-A highly-seasoned hash.
Sauter-To fry very lightly.
Sabotière, or Sorbetière-A pewter or tin vessel, in which are placed the moulds
containing the substance to be frozen.
Tammy-A silk sieve.
Tourner, or Turn-To stir a sauce; also to pare and cut roots, vegetables, and
fruits, neatly.
Tourte-A puff-paste pie.
Vanner-To take up sauce, or other liquid, in a spoon, and turn it over quickly.
X 3


512
ARTICLES IN SEASON.

Jan.
Feb. March. April. May June July August Sept.
Oct.
Nov.
Dec.
.
*
*
*
*
*
*
*
*
*
**
*
*
*
*
FENNEL
FIELDFARES
FIGS
FILBERTS
FLOUNDERS
FOWLS
GARLICK
GEESE
GEESE (Green)
GHERKINS
GOOSEBERRIES
GRAPES
GREENGAGES
GROUSE
GUDGEONS
GURNETS
HADDOCKS
HARE
HERRINGS
HORSERADISH
JACK OR PIKE
JOHN DOREY
LAMB (Grass)
LAMB House)
LAMPREYS
*
*
*
*
*
*
*
*
*
*
*
*
*|*|*|*|*
*


ARTICLES IN SEASON.
513

Jan.
Feb. March. April. May June July August Sept. Oet.
Nou. Dec.
*
*
*
*
*
*
* *
*
*
*
*
*
*
* * * *
*
*
*
*
**
*
*
*
LARKS
LEEKS
LETTUCES
LEVERET
LOBSTER
MACKEREL
MEDLARS
MELON
MINT
MORELS
MULBERRIES
MULLET
MUSCLES
MUSHROOMS
MUTTON
NECTARINES
NUTS
NUTS (Hazel)
ONIONS
ONIONS (Young)
ORANGES
OYSTERS
PARSLEY
PARSNIPS
PARTRIDGES
*
*
* * *
*
*
*
*
*
*
**
*
*
*
*
*
*
*
*
*
*
*
*
* * * *
*
*
*
***
*
*
*
*
#
*
*
*


514
ARTICLES IN SEASON.

Jan.
Feb. March. April. Muy.
June July. August Sept.
Oct.
Nov.
Dec.
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
PEACHES
PEARS
PEAS
PERCH
PHEASANTS
PIG
PIGEONS
PIGEONS (Tame)
PINE-APPLES
PLAICE
PLOVERS
PLUMS
PORK
POTATOES
POTATOES (Young)
PRAWNS
PULLET'S
QUAILS
QUINCES
RABBITS (Tame)
RABBITS (Wild)
RADISHES
RASPBERRIES
RHUBARB
ROACH
*
*
*
**
**
**
*
*
*
*
*
*
*
**
*
*
*
*
*
*
*
*
* * *
*
*


516
ARTICLES IN SEASON.

Jan.
Feb. March April May June July August Sept.
Oct.
Nov.
Dec.
*
*
*
*
*
*
* *
* *
*
*
* *
*
*
*
.
* *
*
*
TEAL
TENCH
THORNBACK
TOMATA
TROUT
TRUFFELS
TURBOT
TURKEY
TURKEY POULTS
TURNIPS
VEAL.
VENISON (Buck)
VENISON (Doe)
WALNUTS
WHITINGS
WIDGEONS
WOODCOCKS
*
*
*
*
*
*
*
| * *
* *
*
*
*
* *
**
*
.
*
*
*
LONDON:
SHACKELL AND CO., JOHNSON'S-COURT, FLEET-STREET.