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COOK’S DICTIONARY, 
 HOUSE-KEEPER'S DIRECTORY: 
 
 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. 
 
 
 
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ADVERTISEMENT. 
 
 
 
 In 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 
 
 
 

 
 lv ADVERTISEMENT. 
 
 CoNFECTIONERY, 80 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 ie 
 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. 
 
» 
 
 A 
 
 ia 
 
 DICTIONARY OF COOKERY, 
 ee CONFECTIONERY, | 
 
 Se. 
 
 A 
 
 ACID Sauce.—Pound the yolks of 
 three hard eggs, one anchovy, with a 
 pinch of salt and spices, half a glass of 
 vinegar, and butter rolled in flour; add 
 alittle veal gravy (oronions),and thicken 
 it like white sance. 
 
 ADMIRAL’S Sauce.—Chop an an- 
 chovy, seven or eight green rocamboles, 
 simmer them on the fire with a little 
 consommeé, salt, pepper, nutmeg, and but- 
 ter rolled in flour. When ready, add a 
 little lemon-juice, or a spoontul of ver- 
 juice. 
 
 ALMOND Biscutts.*—Blanch and 
 pound a quarter of a pound of sweet 
 almonds, sprinkling them occasionally 
 with fine sugar; then beat them up fora 
 quarter of an hour with an ounce of flour, 
 the yolks of three eggs, and four ounces 
 of fine sugar, adding afterwards the 
 whites of four eggs. whipt to a froth: 
 have ready some paper moulds made like 
 boxes, about the length of two fingers 
 square; butter them within, and put in 
 the biscuits, throwing over them equal 
 quantities of flour and powdered sugar: 
 bake in a cool oven, and when the bis- 
 cuits are done ofagvod colour, take them 
 out of the papers. Bitter almond bis- 
 cuits are made in the same manner, wita 
 this difference, that to two ounces of bit 
 ter almonds must be added one ounce of 
 sweet almonds. 
 
 Aumonpn Biscuits.*—Take eight ounces 
 of sweet, and as many bitter almonds, 
 fifteen whites, and eight yolks of eggs, 
 two ounces of flour, and two pounds of 
 powder sugar, pour boiling wateron your 
 almonds, and almost immediately after 
 turn that away and pour cold water on 
 them; rub offthe skins one by one with 
 a napkin, then pound them to a paste in 
 a mortar, moistening them with the 
 whites of two eggs. Beat the fifteen 
 
 whites to a snow, and the eight 1S. 
 
 Se. 
 
 ‘with half the quantity of the sugar, and 
 then mix them with the almond paste; 
 put the remainder of the sugar into a 
 basin; sift some flour over it; stir the 
 mixture till all the ingredients are tho- 
 roughly incorporated, and pour it into 
 small paper cases, glaze them with the 
 sugar and flour sifted over them. Bake 
 them in a pretty warm oven. 
 Aumonp Biscuits (smaill).*—Beat up 
 the yolks of three eggs for ten minutes, 
 with four ounces of powder-sugar and one 
 ounce of bitter almonds well pounded; 
 then add awhole egg, and beat it up five 
 minutes longer. Whip the whites to a 
 strong froth; mix them and an ounce 
 and half of fine sifted flour with the yolks 
 work this paste well, and then pour it 
 into small well-buttered copper moulds 
 melon-shaped; glaze them; sprinkle 
 them with powder sugar, and bake for 
 eighteen or twenty minutes in a moderate 
 oven. . Moe 
 AtMonD Biscuits (souflés).*—Bl 
 
 
 
 
 wise fall over and spoil their appearance 5 
 
 bake them in a moderately heated oven. 
 
 Pe soon as they are pretty firm, they are 
 one. 
 
 Aumonps (blown).—Scald a few al- 
 monds, and pound them to about half as 
 fine as for biscuits, beat them with lemon 
 juice, whites of eggs and powder-sugar ; 
 crop them on paper, about the size of 
 almonds, and dry them in a stove or 
 gentle oven. 
 
 Atmonps (4lown) & la Royale.*—Choose 
 
 four ounces of small thick almonds, and 
 
 put them into an oven until they are | 
 
 slightly coloured. Whilst they are cool- 
 
 
 
ALM © 
 
 ing, mix four ounces of sugar with an. 
 
 egg; beat them up for ten minutes; add 
 a little carmine to make it a fine rose 
 colour; dip the almonds into.this: take 
 them out; disengage them from the egg, 
 so that they may be only just covered 
 with it; lay them two and two on asheet 
 of strong paper three-quarters of an inch 
 between each pair;. they may also be 
 placed in threes to form the tré-foil, on 
 which may be added a fourthe Bake 
 them in a cool oven. 
 
 Atmonp Bread.—Take a pound of the 
 
 best almonds, slice them the round way, 
 
 beat and sift a pound of double-refined 
 sugar, and strew it over the almonds as 
 you cut them, stirring them frequently 
 to prevent their sticking together; when 
 allthe sugar is used, put them into an 
 earthen basin, with a few carraway 
 seeds, a little gum dragon (dissolved in 
 rose-water and strained), three grains of 
 musk and ambereris dissolved in fine 
 sugar, and the whites of two eggs beaten 
 to a very light froth, and two spoonsful 
 of fine flour: when well mixed, lay them 
 on wafers the size of macaroons; open 
 them with a knife or bodkin, lest two or 
 three pieces stick together; the quicker 
 you lay them, the better they will look; 
 put them into a well-heated oven, taking 
 care they do not scorch; when half- 
 baked, take them out, wash them with 
 the white of an egz beaten to a froth, 
 grate a little fine sugar over them, and 
 bake them about half an hour longer. 
 
 Autmonpn Butter.—To a quarter of a 
 pound of blanched almonds, well beat, 
 put some new milk and rose-water; take 
 a quart of thick cream, and the yolks of 
 twelve eggs beat well with a little of the 
 cream; then add the rest of the cream; 
 put a quarter of a pint of new milk to the 
 almonds, and strain them into the cream 
 till there is no strength left; strain all 
 together into a skillet, set it over a char- 
 coal fire, and stir it till it comes to a ten- 
 der curd; put it into a strainer, and 
 hang it up till the whey is drained out; 
 then take six ounces of fine sifted sugar 
 and a little rose-water, and beat it all 
 into butter with a spoon. 
 
 Aumonp Cake.*—Blanch a quarter of 
 a pound of sweet and two large bitter 
 almonds, pound them very fine, with a 
 
 little white of egg; add to them abouta 
 quarter of a pound of fine powdered 
 sugar, two ounces of butter, a macaroon, 
 
 the yolks of two egys, two spoonsful of 
 whipt cream ; mix these ingredients well 
 together with a little salt. Make an 
 under crust of puff paste; and after 
 having rolled it seven or eight times, 
 cut it round, and put it in a cake-tin; 
 moisten the edges slightly, and. pour 
 
 (2) 
 
 on it the almond paste, and cover it with 
 
 ALM 
 
 f 
 
 the puff paste, and join them closely. 
 Wash it over with a very clear dorure, 
 
 and with the point of your knife mark 
 
 what ornament you please on the sur- 
 face.—Let it bake in a moderately hot 
 oven for about an hour; take it out and 
 sprinkle it with sugar. aia 
 
 Aumonn Cake.—Take eight ounces of 
 Jordan and one ounce of bitter almonds, 
 blanch and pound them very fine; then 
 beat in with the almonds the yolks of 
 eight eggs, and whisk up the whites to a 
 solid froth. Then take eight table spoons- 
 ful of sifted sugar, five spoonsful of fine 
 flour, a small quantity of grated lemon 
 peel and pounded cinnamon, and mix all 
 the ingredients. Rub the inside of a 
 mould with fresh butter, fill it with the 
 mixture and bake it of a light colour. 
 
 Autmonn Cake.*—Put a quartern of 
 flour upon a pie-board, and make a hole 
 in the middle to receive a piece of butter 
 the size of an egg, a little salt, a quarter 
 ofa pound of fine sugar, and six ounces 
 of sweet almonds pounded very fine: 
 knead the whole, and formit into acake; 
 bake, and glaze it with sugar and a hot 
 salamander. 
 
 Another way.—Weigh three eggs in 
 their shells, take the same weight of 
 flour, of the finest fresh butter, and of 
 grated loaf sugar. Pound with these in- 
 gredients three ounces of sweet almonds 
 
 
 
 
 six yolks, a spoonful of bYa 
 grain or two of salt; work these up toge- 
 ther for five minutes, and then add six 
 ounces of fresh butter which is slightly 
 warmed, work that in for four minutes 
 lenger. Then, having whipt the whites 
 of two eggs, mix them into the paste. 
 Butter a well-tinned copper mould or 
 paper case, ten inches long, five wide, 
 and two high}; pourin your preparation, 
 and bake it ina cool oven. While baking, 
 
 whip the whites of two eggs, and mix two’ 
 
 ounces of powder sugar with them, and 
 cut four ounces of sweet almonds into 
 slips (shortwise); mix them also with two 
 ounces of powder sugar and a spoonful of 
 white ofegg whipped. Inthree-quaiters 
 of an hour take out the cake, and if it be’ 
 
 d 
 
 o 
 
 dy and a' 
 
 ot 
 
4 
 ALM (3) ~ ALM 
 
 firm and well-coloured, cover it with the 
 whipped egg and sugar, and on that strew 
 the almonds equally, pressing them in, 
 thatall may be coloured alike. Thisope- 
 ration must be performed as quick as pos- 
 sible, and when done, turn the cake out 
 and cut it in four slips (lengthwise}, and 
 then divide each into six parts lozenge- 
 ' shaped ; this will give you twenty-four 
 . cakes, which must be arranged in stars 
 on your dish, six to every star. They 
 may also be cut in two lengths instead of 
 four, and these divided into fifteen small 
 pieces, and then, with a paste-cutter, 
 formed into crescents. The ingredients, 
 and the proper quantities for this cake, 
 are as follows:—six ounces of flour, the 
 same of powder-sugar, three ounces of 
 sweet and bitter almonds, six yolks, and 
 two whole eggs, six ounces of butter, two 
 of sugar mixed with the whites of two 
 eggs whipped, four ounces of cut almonds 
 i yf to the sugar and eggs, a spoonful 
 of brandy anda grain of salt. 
 _ Atmonp Small Cakes.—(Spanish.)*— 
 © Two ounces of bitter almonds blanched | 
 and beaten to’ a paste with a little white 
 of egg; add to them one pound of flour 
 dried, one pound of sugar pounded fine, 
 and five ounces of butter, mix them well 
 together and let it stand some time be- 
 fore the fire: then add three eggs, the 
 yolks and whites beaten separately ; 
 drop them on atin in small lumps with 
 a fork, to bake them. 
 
 AutmonD (small) Cakes.*—Blanch half 
 a pound of almonds, pound them to a 
 paste with white of egg, add three quar- 
 ters of a pound of powder-sugar, one of 
 orange flowers pralinée, and about two 
 ounces of créme patissiére; take some 
 puff paste, roll it out very thin, cut it 
 into small square pieces, lay them on a 
 baking plate, and put some of the above 
 mixture on each, moisten the edges, cover 
 them with the puff paste, dorez, prick and 
 bake them in a hot oven, when done, ice 
 them with sugar. 
 
 Autmonp (solid) Cake.* —'Take two 
 pounds of sweet almonds, blanch and 
 pound them with the whites offour eggs; 
 then add the zes/es of two lemons sliced, 
 two pinches of orange flowers pralinée, a 
 little salt, two pounds of powder-sugar, a 
 quarter of a pound of potatoe flower, and 
 twelve whole eggs ; mix all together well, 
 and put it into a buttered mould, and 
 bake it in a slow oven. 
 
 Atmonp Candy.*—Blanch a pound of 
 new Jordan almonds, and cut them very 
 
 the almonds may be left, divide them into 
 
 four parts to colour them differentiy, one 
 
 part red, the second yellow, the third: 
 green, and the fourth Jeft white as they . 
 come from the sugar. ‘To colour the 
 first, soak a small quantity of carmine in 
 clarified sugar, and lay your elmonds ia 
 
 it; do the same with a little tincture ef 
 saffron for the yellow, and spinach juice p 
 for the green. Place the coloured al- 
 monds on a sieve in a stove; when dry, 
 mix all together, adding the white ones. 
 Boil nearly as much sugar as your mould 
 will require to soufflé, put it in, and when 
 the almonds are quite dry, garnish the 
 surface of the sugar with them; do not, 
 however, lay them too thick, and just 
 press them down with a fork; put the 
 mould into.a moderate oven for five hours, 
 then drain it well, and in another two 
 hours it may be taken from the mould. 
 
 AumonD Cheesecakes.*—Take haif a 
 pound of Jordan almonds, lay them in 
 cold water all night; the next morning 
 blanch them in cold water; then take 
 them out and dry them ina clean cloth, 
 beat them very fine in a little orange 
 flower water; then take six eggs, leave 
 out four whites, with a little beaten mace; 
 beat them wel! ina marble mortar; take 
 ten ounces of fresh butter, melt it, add 
 a litle grated lemon-peel, and put them 
 in the mortar with the other ingredients ; 
 mix all well together and fill your patty- 
 pans, having lined them with thin puff 
 paste. 
 
 Another way.—Blanch and pound four 
 ounces of almonds, and a few bitter with 
 a spoontul of water; then add four ounces 
 of sugar pounded, a spoonful of cream, 
 and the whites of two eggs well beaten ; 
 mix all as quick as possible; put into 
 very small patty-pans, and bake in a 
 pretty warm oven twenty minutes. 
 
 Aumonpns, (Cinnamon).— (Spanish.)* 
 Blanch your almonds, then with a bit of 
 butter tied ina piece of cloth, rub the pan 
 and brown them. Have ready some cla- 
 rified sugar, with powdered cinnamon stir- 
 red in it, putin the almonds, and when 
 well covered with the sugar and cinna- 
 mon, lay them separately on tins, and 
 dry in a slow oven. 
 
 AutMonpbs (To Cortour).*—ALMoNDSs 
 (vose coloured.)—Blanch and cut sweet 
 almonds in small pieces, put them ona 
 baking plate, and pour on them a little of 
 any vegetable liquid, of an infusion of 
 cochineal, or carmine 3, then rub them in 
 your hands, tomix them well with the 
 colour ; when allare so done, dry them 
 in a stove or in the oven. 
 
 Atmonps (violet)—Are done in the 
 same way, the colouring ingredients are 
 cochineal, and a little indigo dissolved in 
 
 ad 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Poff and keep stirring till the 
 is @ry like sand; then sift it, so that 
 
 
 
ALM . 
 
 water, put but a small quantity of the 
 latter at a time, as it is very powerful. — 
 
 _ Atmonps (green).—The same proceed- 
 ing: the colour is made with two hand- 
 fuls of fresh spinach, weil washed, drain- 
 ed, and then pounded; when very fine, 
 press it through a napkin; let the juice 
 drop on a dish, which place on a. hot 
 stove ; as soon as it begins to boil, take it 
 off, stirring it constantly, till the green 
 curdles, then pour it through a horse- 
 hair sieve, and when well drained strain 
 it through a silk sieve or tammy; the 
 juice thus obtained, will give the almonds 
 (which must be put in a few ata time) a 
 clear and even green colour. 
 
 Aumonps (6/we).—Dissolve a little in- 
 digo in water, strain it through a cloth 
 and use it as above mentioned. 
 
 Atmonps (orange coloured).—Mix a 
 little liquid red, and a little infusion of 
 saffron together, and proceed with the 
 almonds as usual. 
 
 Aumonps (lemon coloured).—Infuse a 
 small quantity of saffron in nearly boil- 
 ing water for a few minutes; strain and 
 follow the above direction. 
 
 Aumonns (chocolate coloured).— Are 
 dyed with chocolate dissolved in water 
 and strained. 
 
 The almonds may be cut in slips, dice, 
 &c. according fo fancy. Observe that the 
 colour of your almonds should be light 
 and delicate; when done, place them, 
 either separately or mixed together, in 
 paper cases. . 
 
 Aumonps (burnt) Conserve of.*— 
 Blanch and cut six ounces of sweet al- 
 monds into small strips, lay them on 
 paper and put them intoan oven; when 
 they are brown, take them out, and throw 
 them inte two pounds of sugar boiled to 
 petit cassé, stir the naixture well until it 
 begins to blow, and them pour it into 
 paper cases or moulds. 
 
 AumMonp Coupeaux.*——Blanch and 
 pound half a pound of sweet almonds, 
 with the whites of three eggs into a very 
 fine paste, add to it six ounces of powder- 
 ed sugar and the rind of a lemon grated ; 
 when thoroughly mixed together, pour 
 over it about four spoonsful of crange- 
 flower water? stir up the paste (which 
 ought to be rather thin,) once more, and 
 then lay it with aspoonon aplate of bright 
 copper, in an oval form, about three or 
 four inches in length. The plate being 
 quite full, take it up by both hands, and 
 strike it steadily upon a table, sothat the 
 paste may be extended, but not much; 
 then bake them until they become of a 
 deep yellow. Take them from the cop- 
 per with a knife, and whilst hot put them 
 ona wooden roller, about the thickness 
 of an arm, and press them with your hand, 
 
 (4) 
 
 ALM 
 
 that they may acquire the form of the 
 wood, and when cool place in a box, and 
 keep them dry. ‘These coupeaux are © 
 very brittle. my i 
 
 Atmonp Cream.*—Blanch six ounces 
 of sweet almonds and pound them very 
 fine ; whip up the whites of two eggs with 
 a pint ef milk and four ounces of powder 
 sugar; boil the milk over a gentle fire 
 till reduced to a quarter, then add the 
 almonds, let it boil a minute or two; 
 pour in aspoonful of orange flower-water. 
 When cold, garnish it with almonds aw. 
 caramel. . eee 
 
 Atmonp Cream.—Put a pint of milk 
 and a pint of cream, with a small bit of - 
 lemon peel, into a stewpan, to boil very 
 gently for twenty minutes; in the mean 
 while, blanch and pound very fine, three 
 ounces of sweet almonds and half an 
 ounce of bitter almonds; then take the 
 milk and cream from the fire, into which 
 (while hot) stir the pounded almonds 
 with the yolks of two or three eggs and 
 clarified sugar (boiled to caramel height) 
 enough to sweeten it; then put the whole 
 into a tammy, and, with a wooden spoon, 
 well rub and squeeze it through; do 
 this a second time, then squeeze into the 
 cream two ounces of well clarified isin- 
 glass, the whole being together ina basin, 
 have your mould ready in ice, into which 
 put the cream; when set, turn it out as 
 any other jelly. : 
 
 Atmonpd Cream.*—Take six, ounces of 
 sweet almonds, a pint of good milk, and 
 five ounces of sugar; peel the almonds 
 and throw them into cold water; when 
 well drained, pound them with a little 
 water. Beat up in the milk the whites 
 of two eggs, in which dissolve the sugar, 
 and then buil iton a slow fire; when about 
 a quarter of the quantity is wasted away, 
 add toit the almond paste, boil these 
 together once, put in a little orange 
 flower, and strain it. Let it stand, and 
 when cold serve it, garnish it with al- 
 monds aw caramel broiled, disposed ac- 
 cording to your taste. 
 
 AtMonps Crisped.*—Rub a pound of 
 the bestsweet almonds in a cloth to take 
 off’all the dust, and then put them, with 
 a pound of sugar, half a glass of water 
 and a little carmine, into a preserving 
 
 ‘pan; put themon the fire, and Jet them 
 
 remain; when the almonds crackle take 
 them off and work them about until the 
 sugar is detached from the almonds, then 
 take away part of the sugar, put the al- 
 monds on the fire again, ard stir them 
 lightly with a spatula, (be careful that 
 the fire be not teo quick) ; and when they 
 have taken thesugar, add that which had 
 been removed, and continue to burn them 
 till they have imbibed that also. Place 
 
ALM 
 
 a sheet of paper on a sieve, throw your 
 almonds on it, separate those which ad- 
 here together, and Jet them cool. 
 
 Atmonnd Custards.—Blanch and beat 
 
 four ounces ofalmonds fine with a spoon- 
 _ Tul of water; beat a pint of cream with two 
 
 spoonsful of rose-water, and put to them 
 the yolks of four eggs, and as much sugar 
 as will make it pretty sweet, then add the 
 almonds; stir it all over a slow fire till it 
 1s of a proper thickness, but not to boil. 
 Pour it into cups. 
 
 Another way.—Add toa pint and a half 
 
 of cream a small stick of cinnamon, a 
 blade of mace, a bit of lemon peel, some 
 nutmeg and sugar to the taste; boil 
 them together ten minutes, and strain it; 
 
 then blanch and pound three ounces of 
 
 jordan and eight single bitter almonds ; 
 after which rub through a hair sieve, add 
 the fine pulp to the cream, likewise a 
 little syrup of roses and the yolks of six 
 ezgs beaten up, and put the mixture into 
 small cups; or it may be baked in a dish 
 with a rim of puff paste round it. 
 
 Aumonns (Devilled).—Blanch half a 
 pound ofjordan almonds, and wipe them 
 dry; then put into a frying-pan two 
 ounces of fresh butter, make it hot, add 
 the almonds, try them gently till of a 
 good brown colour, drain them on a hair 
 sieve, strew over cayenne pepper and 
 salt, and serve them up hot. 
 
 Aumonp Dragées.—Take of the best 
 and largest almonds what quantity you 
 please, and having washed ee in cold 
 water, let them drain and dry on a sieve 
 for twenty-four hours. The next day 
 weigh them, and for each pound of al- 
 monds take three pounds of sugar; clarify 
 the latier and boil it tothe degree peté¢ 
 féssé; then letit cool alittle. Have your 
 tossing pan ready; on your right hand, a 
 chafing dish to keep your pan containing 
 the syrup constantly warm ; and on your 
 left hand, a table with a mixture of pow- 
 der and flour (of each half a pound to a 
 pound ofalmonds). All being ready, put 
 the almonds into the pan, and pour ever 
 them one or two large spoonsful of the 
 syrup, and shake them so that all the al- 
 monds may be wetted with syrup; then 
 take a handful or two of the flour and 
 powder, and strew it over the wet al- 
 monds; shake them again, that the flour 
 may adhere all round the almonds. Af- 
 ter, this swing the pan backwards and 
 forwards, by which means the almonds 
 roll about in every direction; continue 
 this motion until they become dry; then 
 moisten and powder them as befcre; 
 
 swing the pan again, and when dry, re- 
 peat the process a third, fourth, and fifth 
 
 time, or more, until they are of a proper 
 
 size; then pour over them the syrup aie 
 
 (5) 
 
 ALM 
 
 the last time, without the powder, and, 
 having swung and dried them, take them 
 
 ¥ out and place them on sieves in a warm 
 
 place, that they may dry perfectly beiore 
 you put them by for use. 
 
 Observe, that after a few layers of the 
 syrup, the superabundant parts of that 
 and the powder form a white crust at 
 the bottom of the pan; as soon as it ac- 
 quires any degree of thickness, the pan 
 
 ‘must be taken from the fire, the almonds 
 
 carefully removed with an iron spatula, 
 and the crust broken off; when the pan 
 has been well washed and dried, replace 
 the almondsand proceed with your work. 
 This mast be strictly attended to, not only 
 with this, butin making all kindsof sweet- 
 meats. The sugar thus cleared away 
 may be made uselul for many purposes. 
 
 Common Alinond Dragées are made 
 in the same manner; the only difference 
 consists in having ingredients of an in 
 ferior quality. * 
 
 Aumonns, English Fashion.—Mix al- 
 monds and filberts scalded in equal quan- 
 tities; chop one half very fine, cut the 
 rest each into two or three slices; pur 
 the whole in double their weight of sugar, 
 prepared @ fa grande plume, with some 
 lemon peel rasped; stir the almonds very 
 well in the sugar, taking it off the fire, 
 and add one or two whites of eggs; pour 
 it in paper large enough to contain the 
 whole, and cut it in slices for use as you 
 think proper, when baked as usual. 
 
 Autmonps (Milk ef) Funchonneties.*¥— 
 Blanch and pound eight ounces of sweet 
 and one of bitter almonds, and when the 
 paste is very fine, add toit three glasseg 
 of nearly boiling milk, then press this 
 mixture through a napkin to draw out 
 the mak. Put into astewpan four yolks 
 of eggs, three ounces of powder-sugar, 
 one of sifted flour, and a- grain of salt, 
 mix them well together, and add by de- 
 grees tue almond milk, put this cn a 
 moderate fire, stirring it constantly. Line 
 about thirty tartlet moulds with thin puff 
 paste, and put on them a little of the 
 above preparation, and bake them in a 
 mederate oven. When properly done, 
 take them out and let them cool. Mix 
 with the whites of three hard eggs, four 
 ounces of powder-suyar, stir it well to 
 soften the egg, and make it work easily 3 
 put some of the remainder of your pre- 
 paration on each of the fanchkonneétes, 
 and cover them lightly with theegg 3 put 
 some white of egg on the blade ofa large 
 knife, and with a small one as quick as 
 possible take off seven meringues abuut 
 the size of a filbert, and arrange them in 
 the form ofacrown on each funchonneite; _ 
 when you have done five or six, cover 
 Ree with powder-sugar very equally, 
 
 
 
ALM (6) ALM 
 
 and then bake them in a cool oven. When 
 of a reddish brown they are done and 
 may he served. ae 
 » ALMOND Flummery.—Boil three ounces 
 of hartshorn in two quarts of spring 
 water ; let it simmer six or seven hours 
 till half the water is consumed; strain it 
 through a sieve ; beat halfa pound of al- 
 monds very fine, with ey of orange 
 flower water ; mixa little of the jelly and 
 some fine sugar with it ; strain it withthe 
 rest of the jelly, stirring it till it is a little 
 *more than blood warm; pour it into 
 basins or cups, and stick in almonds cut 
 small. 
 
 Aumonp Fraze.—Blanch a pound of 
 jordan almonds, and steep them in a pint 
 of cream, ten yolks, and four whites of 
 eggs; take out the almonds and pound 
 them fise in a marble mortar; then mix 
 them again in the cream and eggs, put in 
 sugar and grated bread, and stir them all 
 together; thea put some fresh butter 
 inte the pan, let it be hot and pour it in, 
 stirring it in the pan till they are of a 
 sufficient consistence ; and when enough, 
 turn it into a dish, strew sugar over it, 
 and serve it up. 
 
 Aumonp Fritters.—Pound halfa pound 
 of sweet almonds, and six or eight bitter 
 ones, orange flowers, chopped lemon- 
 peel, sugar in proportion, a handful of 
 flour, and two or three whites of eggs; 
 pound all together some time, acding a 
 few drops of water, or more whites ofeggs, 
 _to make it of a proper suppleness to roll 
 into little balls; rojl them in flour to fry 
 as forcemeat balis; strew alittle finesugar- 
 powder upon them when ready to serve. 
 
 Aumonps (Bitter) Fromage Bavarois 
 of.*—Peel, wash, and drain, three ounces 
 of sweet, and one ounce of bitteralmonds, 
 pound them toa paste, moistening with 
 two spoonsful ofwater. Putthem intoan 
 earthen pan, with two glasses of nearly 
 boiling milk, in which eight ounces of 
 sugar have been dissolved ; letthis stand 
 
 -an hour, then strain it threugh a fine 
 sieve, and put to it six drachras of isin- 
 glass lukewarm 5 place the whole in ice, 
 and when it begins to set, add some 
 whipped cream; pour it into a mould 
 which has been kept in ice, put it in ice 
 again for halfan hour, and then take the 
 fromage from the mould. 
 
 AtumonD Garlands.—Take halfa pound 
 of march-pane paste, the whites of two 
 or three eggs, some powdéred cinnamon 
 and a little flour, knead them into a 
 paste, and roll them into the form or 
 sausages with your hand on the table, 
 first strewing the table with almonds 
 minced, but not very fine; so that they 
 may adhere to the sausages, which ought 
 to be about the size of your finger; then 
 
 
 
 
 
 
 form them into rings or garlands of what 
 size you please, fixing the ends together 
 with water: place them on paper, and 
 
 bake them in a quick oven until they are 
 
 ofa clear brown colour. bg 
 ALMOND (Bitter) petits gateaux roy- 
 aux.*—Pound six drachms of bitter al- 
 monds, strain them through a sieve, and 
 mix them in an earthen vessel, with 
 nearly the white ofan egg, and six ounces 
 of sugar, stir these with a silver spoon 
 for afew minutes. Take three-quarters 
 of a pound of puff paste, roll it to the 
 thickness of a quarter of an inch, and 
 cut outof it thirty oval cakes (two inches 
 and a half long by two and a quarter 
 wide) pointed at the ends; put on each 
 a quarter of a spoonful of the almond 
 glaze, and with the blade ofa knife spread 
 it equaily over the surface for about the 
 eighthofan inch, and then let them stand 
 for half an hour before you put them into 
 the oven, which must be moderate. If 
 you hake them immediately after putting 
 on the glaze, it wrinkles and shrivels up, 
 which spoils their appearance, as they 
 ought to be quite smooth and even; the 
 cakes also require considerable care in 
 the baking ; they should be slightly co- 
 sear ers on the top and the lower part red- 
 ish. 
 AtMon»d (Bitter). Gennises.* —Blanch 
 two ounces four drachms of sweet, and 
 two ounces and a half.of bitter almonds, 
 pound them toa paste and then put them 
 into the following preparation: blanch 
 and pound four ounces of sweet almonds, 
 and when perfectly smooth, mix them in 
 an earthen pan with six ounces of flour 
 the same of powder-sugar, six yolks and 
 twu whole eggs, a spoonful of brandy and 
 a grain of salt. Stir the whole for six 
 minutes, then add six. ounces of butter 
 slightly warmed but not melted; work 
 thé butter well into the paste for four or 
 five minutes. Butter two moulds, or 
 paper cases, about nine or ten inches 
 square, pour in your preparation, smooth 
 it with the blade of a knife and then put 
 them to bake in a moderate oven, first 
 strewing on them four ounces of sweet 
 almonds minced and mixed with two 
 ounces of powder-sugar, anda little white 
 of egg. When done, cut them into all 
 possible forms, then replace them in the 
 oven to dry} when brittle, take them out, 
 let them cool, and decorate them to your 
 fancy. 
 ALMOND (Brown) Gingerbread.—Beat 
 a quarter of a pound of blanched almonds 
 with thin gum-water, a few dropsoflemon 
 Juice, a little powdered cinnamon, and 
 some ginger finely grated and seered to 
 give it a brown colour; sweeten and 
 smooth it well, roll it out thin, and cut 
 * 
 
 ~~ po 
 
ALM 
 
 it into squares; dry it in a stove or be- 
 fore the fire. 
 
 Atmonps, Grillaye of.*—Blanch half 
 a pound ofalmonds, cut them into four or 
 five slips, lengthways, pralinez them with 
 three-eighths of a pound of sugar, sand 
 them when they begin to crackle; then 
 putthem on the tire again till they are 
 
 well mixed together and form a mass, 
 
 which put on wafer-paper lightly oiled, 
 lay it flat, strew over it cinnamon, sugar, 
 plain or white nenpared/s, and then cut 
 it in pieces. 
 
 Atmonps, Grillage of.* — Blanch a 
 pound of sweet almonds, cut them into 
 four pieces longways; put them on the 
 fire in a deep wide pan, with four ounces 
 of water, and a poundof sugar; when the 
 almonds crackle, take them from the fire, 
 and with a wocden spoon, stir them 
 about to cover them well; add some 
 lemon-peel grated; cover the fire and 
 put the pan on again, stirring the almonds 
 constantly until they have taken the ca- 
 ramel colour; then place a layer of xon- 
 pareil on a dish, spread over it a layer of 
 the grillage, then the nonparedland gril- 
 lage alternately, until all your prepara- 
 tion is used. Dry it then in a stove. 
 
 Atmono Hog’s Pudding.—Chop fine a 
 pound of beef marrow; blanch and beat 
 fine a pound of sweet almonds with a lit- 
 tle orange flower or rose water; grate fine 
 half a pound of white bread, wash and 
 pick halfa pound of currants, a quarter 
 of «a pound of sugar, equal quantities of 
 mace, nutmeg, and cinnamon, making 
 altogether a quarter of an ounce, and 
 half # pint of sack or mountain wine. 
 Mix all well together, with halfa pint of 
 good cream and the yolks of four eggs. 
 
 ‘Fill the guts half full, tie them up and 
 
 boil them fora quarter of an hour, and 
 prick them as they boil to keep the guts 
 from bursting. The currants may be 
 left out, in which case a quarter of a 
 
 pound more sugar must be added. 
 
 4 i 
 
 Aumonp Iceing for Bride Cake.—The 
 
 whites of six eggs, a pound anda half of 
 
 double-refined sugar, a pound of Jordan 
 
 ~ almonds blanched and pounded with a 
 
 little rose water; mix altogether and 
 whisk it well for an hour or two, lay it 
 over the cake and put it in the oven. 
 ALMOND Knots.—Take two pounds of 
 almonds, and blanch them in hot water ; 
 beat them in a mortar, to a very fine 
 paste, with rose water, be careful to keep 
 them frum oiling. ‘Take a pound of 
 double-refined sugar, sifted through a 
 
 -. Jawn sieve, leave out some to make up 
 
 the knots, put the rest in a pan upon the 
 fire, till it is scalding hot, at the same 
 time have the almonds scalding hot in 
 another pan; then mix them together 
 
 $ 
 
 f 
 
 CF) 
 
 ALM 
 
 with the whites of three eggs beaten to 
 froth, and let it stand until it is cold; 
 then roll it with some of thesugar left out 
 for that purpose, and lay them in platters 
 of paper. ‘hey will not roll into shape, 
 therefore lay them as well as may be,and 
 bake them ina slow oven. 
 
 AtmMonnD (Bitter) Macaroons.*—Take 
 a pound of bitter almonds, rub them weli 
 in a clean cloth, and beat them to a paste 
 with the whites of three or four eggs; 
 then put them into an earthen pan with 
 three pounds of powder-sugar, mix them” 
 together well, and if the paste should be 
 too dry, moisten it with white of egg, 
 Drop iton sheets of paper in lumps about 
 the size of a walnut, and bake them ina 
 close, gentle even. . 
 
 ALMOND (Sweet) Macaroons.* —Are 
 done in the same way. But two pounds 
 of sugar are sufficient for a pound of al- 
 monds. ; 
 
 Aumonn Milk.*—Take six ounces of 
 sweet almonds, and a pint of milk, four 
 drachms of crange-flower water, and five 
 ounces of sugar. Biarch and pound the 
 almonds to a very smooth paste, moisten- 
 ing them occasionally with afew drops of 
 milk; when your paste crumbies, put it 
 in the miJk and mix them well, and boil 
 it till reduced to half, then let it boil up 
 ones more; let it cool and serve. 
 
 AumonnD Milk, as prepared at Meaxico.* 
 —Pound blanched almonds as fine as 
 possible, with a small quantity of loaf 
 sugar; keep adding a little water whilst 
 pounding. About twelve almonds care- 
 fully beaten will produce a pint of milk. 
 A marble mortar must be used. 
 
 Aumonn Rice Milk. (Spanish.)*—To 
 half a pound of rice boiled to a pulp, 
 when the water is drained, add five pints 
 of almond milk; put it in ky degrees, 
 stirring it with a wooden spoon whilst 
 boiling slowly, till it is of the consistence 
 of clotted cream. In the Jast boiling, 
 which should be an hour anda half, at 
 least, from the commencement, add 
 powdered sugar. 
 
 Aumonn Miriitons.*—Blanch an ounce 
 of sweet, and the same of bitter almonds, 
 and dry them in an oven; when cold, 
 pound them with a little white of egg to 
 prevent theiroiling ; then put them into 
 an earthen pan with two ounces of bitter 
 macaroons, five ounces of powder-sugar, 
 four whole eggs, and a grain of salt; when 
 these are well mixed together, add two 
 ounces of butter, lukewarm. Make a 
 proper quantity of puff paste, roll it out 
 thin, and cut it into thirty round pieces 
 about two inches and *three-quarters in 
 diameter, and put each of these intoa 
 tartlet mould buttered; put the mzr/é- 
 tons on this, aad wher. all are equally 
 
 
 
A L M 
 
 fell, cover them with powder-sugar sifted 
 over them through a tammy ; as soon as 
 that is dissolved strew more (but rot such 
 fine) powder-sugar over, and bake them in 
 a moderate oven. Serve either hot or cold. 
 
 Atmonp Monceaux.*—'Vake half a 
 pound of sweet almonds, cut them into 
 thin slips (lengthways) and roast them 
 co an iren until they are ofa deep yellow 
 colour, inclining to brown; beat up the 
 whites of six or eight eggs with a spoon in 
 an earthen pan. 
 a pound of sugar finely powdered, four 
 ounces ofcandied orange peel,the same of 
 candied lemon peel, also cut into, thin 
 slips, half a spoonful of powdered cinna- 
 mon, and six or eight cloves pounded ; 
 mix these ingredients well in the pan, 
 and place iton paper in little heaps of 
 a pyramidal form, and bake them in a 
 well-+heated oven. 
 
 Aumonns (bétier) Mosaic Turtleis.*— 
 Pound three ounces of sweet, and one of 
 bitter almonds, to a fine paste, and put 
 it within the tartlets made as. directed 
 under that article. 
 
 Atmonp Pasie.*—Blanch two pounds 
 of sweet almonds, and soak them in cold 
 water for twelve hours, then dry them 
 in a napkin, and pound a quarter of them 
 to a very fine paste with a little water 
 and lemon-juice, pass them through a 
 sieve, and then pound the remainder 
 (balf a pound ata time). When all are 
 done, mix them with a pound of sifted 
 sugar; place them over a genile fire, 
 stirring it continuaily, until the paste 
 will flow from the spoon}; then pour it 
 into a mortar, aud when it becomes luke- 
 warm, pound it again with an ounce of 
 gum-dragon previously dissclyed in a 
 glass of water and strained, the juice of 
 twe lemons, and a pound of sifted sugar. 
 As soon as your paste is of the proper 
 consistence, take it out and lay it on the 
 slab, sprinkled first with sugar; divide 
 your paste into three parts, and colour 
 each part according to your fancy. The 
 colouring or dyes are made of the same 
 materials as are used for almonds. 
 
 Aumonn Paste ce keep st, or even 
 twelve months).*—Blanch and pound a 
 pound of sweetalmonds, moistened occa- 
 sionally with water, to prevent their oil- 
 ing; when well beaten, add halfa pound 
 of fine powdered sugar, and mix the 
 whole into a paste to use when you have 
 occasion. When wanted, mix a picce 
 about the size of an egg with three gills 
 of water, and strain it through a napkin. 
 
 Aumonns .@ la Praline (dried, pre- 
 servel or burnt).*—A pound of the best 
 almonds must be washed in cold water ; 
 when thoroughly dry, put them into a 
 preserving pan with a pound of sugar 
 
 (8) 
 
 Pour over the almonds | 
 
 f 
 
 ; 
 
 ALM 
 
 and a pint and a half of water, keep them 
 on the fire, stirring them continually, 
 until they crackle and fly about, and the = 
 sugar begins to colour, stir them about i 
 
 gently to gather the sugar, and leave ; 
 them in the pan to dry about two hours, : 
 ina stoveor any mederate heat. . > 
 Atmonps é@ la Praline Rowge.—Pre- 
 pare them as above until they have ta- 
 ken the sugar and are ready-to be taken 
 off the fire, put the almonds upon a sieve 
 with a dish under, take the sugar that 
 drops, and put it into thesame pan, add- 
 ing alittle fresh; refine it till it comes to 
 the twelfth degree (au cassé), then take 
 cochineal, colour sufficient to tinge the 
 almonds, and put them therein; give 
 them a few turns over the fire in the su- 
 gar, and finish as at first. 3 rs 
 AtumMonn Pudding (0 bake).—Blanch 
 halfa pound of sweet almonds and four 
 bitter ones, in warm water; pound them 
 in a marbie mortar with two spoonsful 
 of orange flower water, and two of rose 
 water, and a gill of sack; mix in. four 
 grated Naples biscuits, three quarters of. 
 a pound of melted butier ; beat eight 
 eggs, and mix them with a quart of cream 
 boiled, grate in half a nutmeg, add a 
 quarter of a pound of loaf sugar; mix all - 
 well together; make a thin puff paste, 
 and lay all over the dish. Pour in the. 
 ingredients, and bake it. | By Keak 
 ALMond Pudding (baked).—Steep four 
 ounces of crumbsot breadslicedina pint = 
 and half of cream, or grate the bready) 
 then beat half a pound of blanched aloe ee 
 monds very fine, tillthey become a paste, 
 with two tea-spoonsful of orange flower 
 water; beat up the yolks of eight eggs, — 
 
 
 
 and the whites of four; mix all well to-— 
 
 gether; put in a quarter of'a pound of 
 loaf sugar, and stir in three or four 
 ounces of melted butter; put itover the 
 fire, and keep stirring until it is thick ; mo, 
 lay a sheet of paper at the bottom of @ 
 dish, and pour in the ingredients. To — 
 bake half an hour. 52 ES 
 AumMonD Pudding, as prepared at Mexico. mp e 
 —QOne pound of blanched almonds, one 
 pound, of pnwder-sugar, twelve yolks — sah 
 of eggs and eight whites well beaten to- 
 gether, and baked in a flour and water 
 crust. This is also used for puffs. 
 Aumonn Puddixg.*—Bianch and beat 
 a pound of sweet almonds with a little 
 rose water, mix a pound of bread grated, 
 a nutmeg, halfa pyund of butter, and the 
 yolks of six eggs, boil a pint of cream co- 
 loured with a very little saffron,add itto = 
 the ezgs and a little flour, knead it well, 
 and then put in the almonds, beating it 
 up till all is mixed together. Boil it for 
 half an hourin a buttered cloth. 
 Atmenp Puffs.—Blancly two ounces of 
 
 
 
 
 
 
 es 
 
ALM 
 
 sweet almonds, and beat them fine with 
 orange flower water, wnisk the whites of 
 three eggs to a high froth, strew in a little 
 sifted sugar, mix the almonds with the 
 sugar and eggs, and add more sugar till 
 as thick as paste. Lay it in cakes, and 
 bake iton paper in a cool oven. 
 Aumonp Purée.*—Boil the crumb of a 
 very light rollin a pint of fish broth, boil 
 it slowly until nearly dissolved, then mix 
 in with it a few sweet and two bitter 
 almonds, and three yolks ofeggs pounded, 
 and moistened with the same broth. 
 Stir altogether, pass it through some 
 bunting, diluting it with more broth 
 when too thick. 
 Atmonv Rice.—Blanch sweet almonds, 
 and pound them in a marble mortar 3 
 mix them in a little boiling water; press 
 them as long as there is milk in the al- 
 monds, adding fresh water every time; 
 to every quart of almond juice, put a 
 quarter of a pound of rice and two tea- 
 8 sful of orange flower water; mix 
 them all together, and simmer it over a 
 slow charcoal fire ; stir it repeatedly, and 
 when done, sweeten it at pleasure ; serve 
 if with beaten cinnamon strewed over. 
 Amon (Bitter) Rolls.*—Blanch and 
 pound eight ounces of almonds (five of 
 sweet and three of bitter) toa very fine 
 paste; then place eight ounces of flower 
 on your slab ; makeahole in the middle, 
 and put into it eight ounces of powder- 
 sugar, the yolks of four eggs, and a grain 
 _ of salt; mix them all well together into a 
 ~ firm smooth paste ; roll it out and cut it 
 into four equal parts; roll each piece to 
 «the same length; cut them into pieces 
 _ about the size of a walnut, and form them 
 __to the shape of a wild turnip, and as you 
 “ dothem put themona baking-tin lightly 
 * buttered; dorez them and bake them ofa 
 
 _-proper colour in a moderate oven. When 
 i? 
 
 ip oe taken from the oven, let them 
 _ stand a little while to dry. 
 __ Aumonp (Bitter) Souflé Franeais.*— 
 Pound four ounces of bitter almonds to a 
 ine paste as usual, then throw them into 
 boiling milk (mine glasses) and three- 
 quarters of a pound of sweet macaroons 5 
 cover this fora quarter of an hour, and 
 then strain it through a napkin. In the 
 mean time wash a pound of Carolina rice 
 in several waters, warm; put some cold 
 water into asaucepan, and when it has 
 boiled a few minutes, add to it the rice 
 -in a sieve and the infusion of almonds; 
 - when well boiled, pnt the saucepan on 
 hot ashes, that the rice may burst gra- 
 - dually. In three-quarters of an hour put 
 to it ten ounces of powder-sugar, three 
 quarters of a pound of good fresh butter, 
 and a pinch of salt, stir them in well, put 
 fresh cinders under the saucepan, and let 
 
 
 
 
 os 
 wm 
 
 (9) 
 
 ALM 
 
 it boil gently for an hour; then, if the 
 rice is quite tender, press it through a 
 botting as for purée, and put it again.on 
 hot ashes to keep it hot. Whip up 8ix- 
 teen whites of eggs to a strong froth, an 
 when pretty firm, take your rice cream 
 from the fire and stir into it the sixteen 
 yolks; this mixture should be of the con- 
 sistenceofcréme palissiére, ifit be thicker 
 dilute it with alittle liquid whipped cream. 
 Vake at first a quarter of the whipped 
 eggs, stir it as lightly as possible, then, 
 by degrees mix in the rest. Have ready 
 a crousiade eleven inches in diameter, 
 and three inches and three-quarters high, 
 but very thin; wrap round this three 
 sheets of buttered paper,and bake it; when 
 your preparation is thoroughly amalga- 
 ciated, pour it into the eroustade, and 
 bake for about two hours or two hours 
 and a half in a moderate oven. When 
 nearly ready to serve, place hot cinders 
 ona large baking plate, take the sou/lé 
 from the oven, put it on them, and while 
 there cover it with pow@er-sugar, and 
 glaze it with the salamander. Carry it 
 to the dining-room as quick as possible, 
 remove it carefully from the cinders, and 
 place itin the dish with a napkin under- 
 neath, take away the buttered papers, 
 and the sowffé is then ready. 
 
 Atmonp Milk Soup.*—Take half a 
 pound of sweet almonds, put them on the 
 fire with some water until near boiling, 
 thes blanch and throw them into fresh 
 water; drain and pound them. Boil a 
 pint of water, a little sugar, salt, cinna- 
 mon, coriander, and lemon peel, for a 
 quarter of an hour, and rub the al- 
 monds through a sieve to this. Lay 
 some slices of toasted bread in a dish, and 
 pour the milk of almonds on it, as hot as 
 possible without boiling. 
 
 Amon p(yellow) Sweetmeats.*—Blanch 
 a pound ot sweet almonds, wash them in 
 cold water, and when quite dry, pound 
 them witha sufficient quantity of yolks 
 of eggs, into a fine but rather stiff paste : 
 add to them a pound of powdered sugar 
 and tke rinds of two lemons grated; 
 knead the paste well with your hands, 
 first sprinkling the table with sugar. 
 Form the paste into what figures you 
 please, such as fleur-de-lis, trefoil, &c. 
 each being about the size and weight of a 
 macaroon. Place them on white paper 
 and on an iron plate, fry them in a mo- 
 derately hot stove. If they are ofa deep 
 yellow, they are sufficiently done.— 
 These sweetmeats may be still further 
 ornamented in the following manner :— 
 Boil some sugar in orange flower water 
 to the degree called grande plume, and 
 as soon as the sweetmeats are taken from 
 the stove or oven, wash them over with 
 
 
 
ALM (10) 
 
 alight brush dipped in the syrup; this 
 will give them a delicious perfume, and 
 they may then be called @ la glace. When 
 cold, take them from the paper and put 
 them into glasses for the table. 
 
 AtMonpbs, @ la Terra Alicante (Spa- 
 nish).*—Clarify honey, and stir into it as 
 many blanched almonds as you can en- 
 tangle. Leave it tocool. This makes a 
 pretty crystaline ornament for the des- 
 sert; it is also called Rock of Gibraltar. 
 
 AumonpD Tumbles.—Blanch and pound 
 three ounces of almonds very fine, when 
 almost beaten enough, take the white of 
 an egg beaten to froth, one pound of 
 double refined sugar well beaten, and put 
 it in by degrees, working it into a paste 
 with your hands, roll it out and bake it 
 on buttered plates in a hot oven. 
 
 Aumonn /Vafers.*—Take a pound of 
 sweet almonds, blanch and pound them, 
 add a pound of powder-sugar, a pinch of 
 orange-flowers pralinée, put them intoa 
 basin, and moisten them with a sufficient 
 quantity of whites of eggs to enable you 
 to spread the paste on wafer paper with 
 the blade of a knife (the wafer paper 
 must be rubbed with virgin wax and 
 sweet oil); lay the preparation on as thin 
 as possible; chop some sweet almonds 
 very small, mix them with sugar,and strew 
 them over the wafers and put them into 
 a hot oven; when about half baked, take 
 them out and cut them in squares; re- 
 place them a minute in the oven, take 
 them out again, and press them on a 
 Stick to give them the proper form 3 as 
 soon as they are cold, put them ona sieve. 
 Just before they are served they should 
 be slightly warmed. 
 
 ALMOND(green) Compote of.*—Take the 
 peel very carefully from your almonds, 
 and put them with water on the fire till 
 they are tender ; then take them off and 
 add a little more water; when nearly 
 cold put them on the fire again, but do 
 not let them boil; as soon as you find the 
 head of a pin will penetrate easily, they 
 are then sufficiently done, and may be 
 thrown into cold water; and when the 
 fruit is quite cold,drain them. In the 
 mean time put some clarified sugar on the 
 
 fire, and when it boils put in thealinonds;. 
 
 boil them in the sugar about twentytimes, 
 then remove them, and let the almonds 
 stand to take the suyar: in about two 
 hours’ time putthem on the fire again, 
 and boil them up a dozer times; after 
 which, take them off, skim, and let them 
 eool. When quite cool drain and put the 
 fruit in a compotier. If the sugar should 
 
 not be sufficiently done, boil as much more 
 
 as you may think necessary 5 squeeze in 
 the juice of an orange, boil it once again, 
 and when nearly cold strain it through a 
 
 
 
 ALM 
 
 cloth into the compotier over the al- 
 monds. . i i Aaa 
 
 Aumonp (green) Marmalade.*—Take 
 the down from green almonds as below 5 
 boil them till tender, throw them into 
 cold water, and then set them to drain 5 
 break and pass them through a sieve 5 
 put the marmalade on the fire to dry it, 
 and for each pound put a pound of sugar 
 and half a pint of water; boil and skim 
 it, until, on dipping your finger first in 
 the cold water, then in the sugar, it 
 comes off clean; when you put it in the 
 water again, add the marmalade; heat, 
 but not boil, both together, and then put 
 it into pots. RE ON 1 
 
 Atmonp (green) Nonpareils—Drain 
 some green almonds that have been pre- 
 served in brandy; dip them one by one 
 in sugar preparedaw cassée, and roll them 
 in white, or any other coloured nonpa- 
 reils, and dry them in a stove, or gentle 
 oven. aryays 
 
 Aumonp (green) Pickle.*~Boil vine- 
 gar according to the quantity of pickle 
 you wish to make 3 skim it well, and add 
 to it mace, nutmeg, ginger, and pepper 5 
 cut your almonds, (which should be quite 
 young and soft,) in halves; put them into 
 
 jars, and pour the vinegar over them. 
 
 Yake care to have in each jar sufficient 
 
 liquor to cover the almonds. 
 
 ‘ ALMOND(g7een) Preserved.*—Putsome 
 water into a saucepan, with two handsful 
 of bran, and when it has boiled up twice, — 
 threw in some green almonds; let them 
 boil up once, then take them out with a 
 skimmer, and rub them well in your | 
 hands to take off the down; as you do | 
 this, throw them into cold water; then 
 boil them in water till, on pricking them, 
 a pin easily enters and they shrink: then 
 clarify come sugar, a pound toa pound 
 of fruit; boil up the syrup four or five 
 successive days, morning and evening, ~ 
 without the fruit, which you leave to — 
 drain upon a sieve; lastly, put the fruit 
 intoa pan,and when rather more than 
 lukewarm, pour the syrup over it; when 
 ye look very green they are sufficiently — 
 
 one. 
 
 Autmonp (green) Tarts.—Pull almonds 
 from the tree before they sell; scrape 
 off the down with a knife, and put them 
 into a pan with cold water as fast as they 
 are done; then put them into a skillet 
 with more spring water, over a very slow 
 fire, till theysimmer. Change the water 
 twice, and let them lie in the last till 
 tender; put them between two dry cloths 
 and press them dry. Makea syrup 
 with double refined sugar, and put them 
 to simmer a little; repeat this the next 
 day; put them in a stone jar and cover 
 them close, as they turn black if exposed 
 
 4 
 
ANC 
 
 tothe air. The yellower they are when 
 in the water, the greener they will be 
 afterwards, Put them intoa sugar crust, 
 lay the lid close, and cover them with 
 syrup, and bake in a moderate oven. 
 
 Almond (green) Turts may also be 
 made like any other fruit tart, but the 
 gle pprs must be very young and cut in 
 
 alf. 
 
 _ ALMOND (green) Pickle.—Boil vinegar 
 according to the quantity of pickle you 
 want, scum it and put in salt, mace, gin- 
 ger, Jamaica and white pepper, put it 
 into a jar, and let it stand till cold; then 
 add the almonds cut in half, letting the 
 liquor cover them. 
 
 AMBER $Pudding.—Put a pound of 
 butter intoasaucepan, with three-quarters 
 of a pound of powder-sugar ; when melied 
 and well mixed together, add the yolks 
 of fifteen eggs beaten, and as much can- 
 died orange beaten to a paste as will give 
 colour and flavour to it. Line the dish 
 with paste for turning out,and when filled 
 with the above, lay a crust over, as you 
 
 woulda pie, and bake ina slow oven. It 
 may be eaten hot or cold. ; 
 
 - AMIENS Pie.—Make a paste with 
 about half a pound of flour, a pound of but- 
 ter, salt, and warm water, and let it stand 
 two hours before you use it. Truss a 
 couple of ducks as for boiling 5 singe them 
 well on a charcoal fire, and lard them 
 with bacon rolled in pepper, salt, laurel 
 powder, thyme, basil, nutmeg, cloves, 
 cinnamon, and coriander ; make apretty 
 thick raised pie, and cover the ducks in 
 it with slices of bacon and plenty ef good 
 butter; finish the pie, and bake it about 
 three hours in a middling oven, then let 
 it cool some time: mix three or four 
 spoons{ul of richjelly bioth, with a quar- 
 tec ofa pound of butier, and one spoon- 
 ful of good brandy; boil these up toge- 
 ther, and when the pieis about half cold, 
 
 _ pourin the sauce, shake it well to dis- 
 _ perse the gravy properly. The ducks 
 should be stewed @ Ja braise before they 
 are put into the pie. 
 
 ANCHOVIES.*—Wasb halfadozen an- 
 chovies, and take the meat from the bones; 
 cut them into four fillets, place them on a 
 dish with some sweet herbs, cut small; 
 and the yolks and whites of hard eggs, 
 also cut small. 
 
 AncHovy Bufter.*—Wash your ancho- 
 vies carefully, take out the bones, and dry 
 them; then pound them in a mortar un- 
 til they are reduced toa paste 5 and mix 
 this paste with double the quantity of 
 fresh butter. 
 
 Ancnovies (Essence of ).—A pound of 
 the best anchovies, two quarts of water, 
 two bay leaves, some whole pepper, a 
 little scraped horse-radish, a little thyme, 
 
 (1) 
 
 ANC 
 
 two blades of mace, six shallots chopped 
 small, a gill of port wine, half the rind 
 of a lemon, a gill of catsup 3 boil them 
 together for twenty minutes, then rub 
 them through a tammy with a wooden 
 spoon. When cold, put it into pint bot- 
 bias cork them close, and keep in a dry 
 ace. 
 
 ; Ancuovins (Farce fine of).*—Clean, 
 take out the salt and bones fromm as many 
 large anchovies as will afford you ten 
 ounces of fillets, which simmer in four 
 ounces of butter, with two spoonsful of 
 sweet herbs, a little nutmeg, and five 
 drachms ofspiced salt. When cold, pound 
 the anchovies for ten minutes with six 
 ounces of milk panada 3; after that, add to 
 them the butterand herbs, pound them 
 together for five minutes longer; then 
 put in four ounces of cray-fish butter and 
 the yolks of three eggs; pound them with 
 therest of the ingredients well, and then 
 put it aside for use. 
 
 ANCHOVIES (Fried).—Make a paste of 
 fleur, a spoonful of oi], and a little white 
 wine; take care that the paste is not too 
 wet: having taken the salt from the an- 
 chovies, dip them in the paste, and fry 
 them of a good colour. 
 
 * Ancnovies in Moulds.—Rub the inside 
 
 of your moulds with butter, cut the an- 
 chovies in narrow slips and soak them; 
 lay them in the moulds with well sea- 
 soned farce, aad the breast of a roast 
 fowl cut in slips, and bake them; turn 
 them into a dish with a little cullis sauce 
 under them. 
 
 Ancuovy Omele!.*—Wash the salt 
 from a dozen anchovies, and jay them in 
 cold water for a quarter of an hour; cut 
 them in slips, and place them on thin 
 slices of bread fried in oil. Beat up a 
 dczen eggs and season them well, put 
 some olive oil in a frying-pan, and when 
 it begins to boil, put in half the eggs to 
 form the omelet ; when done, place it on 
 a dish, and lay the anchovy toast on it ; 
 then forma second omelet with the rest 
 of the eggs, and put it over the toast. 
 Serve with any sauce you please. 
 
 AncHoviges with Parmesan. — Soak 
 your anchovies well, and split each into 
 four parts: cut some bread to the same 
 shape and size, and fry it: put a little 
 cullis ia the dish with chopped parsley, 
 shallots, and grated parmesan; place the 
 bread in this, and lay the anchovies on 
 it. Pour over it a little cullis, and add 
 a little lemon-juice, cover it with bread- 
 crumbs and parmesan, and bake of a 
 good colour. 
 
 Ancnovies (Petits patés of).*—Roll. | 
 outtwo-thirds of three-quarters ofa pound 
 of puff paste into two thin layers, and cut 
 them witha round paste-cutter, about two 
 
 
 
os ng 
 aw Pe 
 
 
 
 AND 
 
 inches wide: take up the cuttings, punt 
 them in the remainder of the paste, roll it 
 outthin as before, place them on a baking- 
 tin, slightly wetted, a quarter or half an 
 inch apart; moisten them alittle, and lay 
 on each some farce fine ofanchovies ; wash 
 andscrape as many fillets of anchovies as 
 you have petits patés, roll them into little 
 balls, and place one onevery »d@/é, then 
 lay over it the putf-paste, and press it 
 down with another paste-cutter, halt an 
 inch less in diameter than the former; 
 turn up the edges of the paste, dorez thein 
 highly, and bake them ofa reddish colour 
 in aquick oven, . 
 
 AncHovy Powder.—Pound the fish 
 and rub them through a sieve, make into 
 a paste with dried flour ; roll it iato thin 
 cakes, and dry them before a slow fire. 
 Pound it very fine, and put into well- 
 corked bottles ; it will keep a long time. 
 
 Ancuovy Salad.*—Dress a young 
 cos-lettuce, as usual, garnished with eggs 
 boiled hard and sliced, and herbs, &ce. 
 cut small. Add a dozen of anchovies 
 well cleaned and cut in slips. 
 
 Ancuovies Stuffed.*—Split, wash, and 
 take the bones from the anchovies, and 
 fill them with a good farce ; dip them in 
 a batter and fry of a good colour. * 
 
 AncHovy Sauce.—Toabout halfa pint” 
 of melted butter, put two table-spoonsiul 
 of good essence of anchovies, with the 
 juice of halfalemon. Serve very hot. 
 
 Ancuovy Sauce au beurre.*—Reduce 
 some sauce Espugnole, and just before you 
 want it for table, put into it a piece of an- 
 chovy butter, about half the size ofan egg, 
 and some lemon-juice: take care that the 
 butter is warm, and keepstirring it, to mix 
 it well withthe sauce. If youshould have 
 no Hspagnole, any brown sauce you please 
 may be used. 
 
 Ancuovy Sauce au beurre.*—Wash 
 some anchovies, take out the bones, and 
 scale them. When they are quite dry, 
 cut them in pieces, and pound them toa 
 paste, and mix them up with double 
 their weight of fresh butter. To makea 
 sauce of this, put in some Spanish sauce 
 when lukewarm, or some white wine; 
 stew them together, stirring conti- 
 nually. Lemon juice may be. added; 
 strain it; if too thick, add a little con- 
 somnée. 
 
 Ancnovy Teast.*—Cutsome thin slices 
 of bread aboutthe length and breadth ofa 
 finger; fry them in oil. Placethemona 
 dish, and pour on thema sauce made of 
 oil, vinegar, whole pepper, parsiey, sval- 
 lion, and shallots, cut up tegether. Then 
 cut the anchovies into thin slices, and 
 lay them on the toast. 
 
 ANDAYE Brandy.*—An ounce of 
 bruised aniseed, an ounce of bruised co- 
 
 (12) 
 
 ANG 
 
 riander seed, two ounces of powdered 
 Florence iris, the zestes of two oranges $ 
 put them with three quarts. of distilled 
 brandy intothealembic bain-marie ; dis- 
 solve two pounds and a half of sugar in 
 two pints and a half of clear river water, 
 add them to the distilled liqueur, pass 
 the whole through a strainer, and put: 
 into bottles. ~ . 
 ANGELICA Cakes.*—Take four ounces 
 ofangelica powder, and two pounds of fine 
 sugar. Beat up the white ofan egg with 
 a little sifted sugar, until it is of the con- 
 sistence of cream cheese ; dissolve the su- 
 gar ina skilletand skim it; when it has 
 builed a little, throw in the angelica, and 
 boil the sugar to petit cassé; ther take it 
 from the fire, putin half a spoonful of the 
 beaten egg, and stir it quickly until the 
 sugar rises, then stop, and when it has 
 fallen again, stir till it risesa second time $ 
 it may now be poured into moulds or paper 
 cases, well ciled and sprinkled with sifted: 
 sugar. ; 
 ANGELICA (essence of) Jelly.—Having 
 washed and well dried two ounces of 
 angelica-roots; cut them in pieces and 
 throw them into boiling syrup, (three 
 quarters of a pound of sugar,) with an 
 ounce of bruised angelica seeds; cover 
 the mixture ciose, and when cold, add to 
 it half a glass of A’rschwasser, and pass it 
 througha tammy ; then filter, and after- 
 wards put to it an ounce of isinglass: stir 
 it lightly witha silver spoon; pound ten 
 pounds ofice, and putit intea large sieve 
 or pan, place your mould in the middle of 
 the ice, taking care that it touches. the ice 
 in every part; pour the jelly into the 
 mould, cover it with a saucepan lid, put 
 ice on that, and let it stand for three 
 hours: after that time have ready a 
 saucepan large enough to take in the 
 mould easily ; fill it with water so warm 
 that you can scarcely bear your hand in 
 it; plunge the mould inso as to allow the 
 
 water to pass over the whole, butas quickly - : 
 
 as possible, and then turn the jelly into 
 your dish for table. This last operation, 
 should be performed with great agility. 
 Observe, in making these kind of jellies, 
 that no tinned or pewter vessels or spoons 
 should be used. as they impart a violet 
 tingeto your jellies, which ought to be of 
 the colour of the ingredients employed, as 
 for instance the above should be a clear 
 light green colour. 
 AnGeELica Ligueur.*—Wash,serape, and 
 cut in small pieces, twelve ounces of fresh, 
 or half the quantity of Bohemian angelica 
 roots, and infuse them for a week in six 
 pints of brandy and one of water,, with a 
 drachm of mace, two drachms of cinna- 
 mon, and twelve cloves; at the end of 
 that time distil it then dissolve three 
 
 
 
 — 
 
ANG 
 
 mix it with the Zgueur,strain it through a 
 -_jelly-bag, or filter itthrough paper. Ob- 
 
 serve, that the best brandy for “7gueurs is 
 
 _ that which is made at Montpelier, as it 
 yields more in distillation than the Cog- 
 niac. Take notice also that the first drops 
 which fall from the alembic after it is 
 placed onthe stove, must not be mixed 
 with the liqueur. A glass should, there- 
 
 fore, be placed under the mouth of the 
 
 _alembic to receive them, and when about 
 a quarter ofit is filled you may removeit, 
 and place your bottles or matrass. The 
 palin as these droppings are cal- 
 
 ed, are good for nothing. 
 
 Anceuica Paste. — Take young and 
 pithy angelica stalks, boil them till ten- 
 der, drain and press all the water out; 
 “beat them ina mortar to a paste, and rub 
 it through a sieve. Next day dry it over 
 the fire, and to every pound of paste put 
 a pound of powder sugar... When the 
 paste is hot add the sugar, stirring it till 
 thoroughly mixed, over a gentle fire. 
 
 Drop it on plates, dusta little sugar over 
 
 them, and dry themin a stove. 
 
 * ANGELICA (preserved).* — Take the 
 stalks of angelica when of a good size, but 
 before they have run to seed ; clear off 
 the leaves, and as you cut the stalks into 
 proper lengths throw them into water, 
 and boil them till the stalks are soft; 
 take them from the fire, and put them 
 into cold water; take off the skin, and 
 again put them into cold water; then 
 drain and put them into an earthen pan, 
 and pour over a sufficient quantity of 
 clarified sugar to float the angelica. In 
 twenty-four hours boil the sugar ten or a 
 dozen times, and when lukewarm pour 
 it over the stalks. Proceed in the same 
 way for four succeeding days; after 
 which, drain the stalks, and in the mean- 
 while boil thesugar, (adding more, if ne- 
 cessary) tothe degree grande perlé ; put 
 the angelica to this, cover it close, and 
 let it boil five or six times. Take it from 
 the fire, scum, and put it by in pots. 
 
 ANGELICA (preserved dry).*—Proceed 
 as for the liquid, until you have poured 
 the sugar aw grund perlé over the ange- 
 lica ; leave it for a day in the sugar, then 
 drain and dry it on slates, or iron plates, 
 in a stove. 
 
 Anceica, (Ratafia of).*—Take six 
 pints of brandy, a pint of river water, 
 three pounds of sugar, twoounces of fresh 
 gathered angelica-roots, the same quan- 
 tity of angelica seed ; mace and clove, a 
 drachm of each. Washand dry the roots 
 yell, cut them in slices, and put them, 
 with the seeds and spices bruised, into 
 the brandy, to infuse for twenty days; 
 then strain it, and having added to it the 
 
 (13) 
 pounds of sugar in three pints of water}; 
 
 ANI 
 
 sugar disselved in river water, filter and 
 bottle your ratafia. ie 
 
 _Angevica Ratafia.*—Strip the ange- 
 lica stalks of their leaves, and cut them 
 into small pieces, which put into the best 
 brandy and water, in the proportion of 
 four litres of brandy and two of water to 
 one pound of angelica, and fonr pounds 
 of sugar to the same quantity; addcloves 
 and cinnamon}; let it stand six weeks, 
 then filter and bottle it. 
 
 ANGELICA Tarf.—Pare and core some 
 good apples, peel angelica stalks, and 
 cut an equal quantity of each into small 
 pieces; boil the apples with lemon peel 
 and sugar, in sufficient water to cover 
 them, until reduced to a thin syrup, 
 Strain it, and then put it on the fire 
 again, with the angelica, for about ten 
 minutes. Lay a paste in the dish, and 
 put layers of apples and angelica alter- 
 tweed till full. Fill up with syrup, and 
 
 ake. 
 
 Ancetica Vater.—Wash eight hands- 
 ful of angelica leaves, cut, and lay them 
 ona table todry. When quite dry, put 
 them in an earthen pot with a gallon of 
 strong wine lees. Let itstand twenty-four 
 hours, stir it twice in that time, then put 
 it intoa warm still or alembic; draw off 
 into bottles, covered with paper pricked 
 in holes, and let them stand thus two or 
 three days. Sweeten it, and when it is 
 settled, bottle, and stop it close. 
 
 ANISE (small) Biscutts.*—Wash four 
 drachms of starred anise, and éry it in 
 the oven 3 work up the yolks of five eggs 
 and a quarter of a pound of powder su- 
 gar for about ten minutes; whip the 
 whites to a strong froth, and mix them 
 lightly with the yolks : add a quarter of 
 a pound of dry sifted flour and the anise; 
 
 our this paste into a paper case, eleven 
 inches long by seven wide. Bake itina 
 slow oven for about forty or fifty minutes, 
 when, if firm, take it out. As soon as it 
 is. cold remove the paper, and cut the bis- 
 cuits into whatever forms you please: dry 
 themin theoven until they become britue. 
 
 Anise, (Petites Bouchées of).*—Roll 
 out three-quarters of a pound of puff 
 paste to about the eighth of an inch in 
 thickness, and cut it out with a round 
 paste-cutter, two jincbes in diameter; 
 then with asmaller paste-cutter, (say the 
 eighth of an inch less in diameter,) than 
 the first, cut thirty of these rounds into 
 rings; collect the cuttings of your paste 
 and proceed in the same way. Moisten 
 the upper side of the rounds'to receive 
 the rings, which press on lightly, and as 
 you do them, wet them again slightly. 
 When all your rings are so far done, 
 sprinkle them equally and lightly wit 
 sugar, rt them on a baking tin, at equal 
 
 
 

 
 ANI (14) AN1 
 
 distances, and bake them ina quick oven. 
 When done, the douchées should be a clear 
 reddish colour, something like caramel 
 sugar. Cover them with the whites of 
 eggs whipped to a strong froth, and on 
 this add red anise, and garnish them with 
 cream blanche, white currant jelly, apri- 
 cot or apple marmalade. These Jouchées 
 may also be done in a similar way with 
 white anise, in which case they should be 
 garnished with red currant jelly, or whip- 
 ped cream 4 la rose. 
 
 AnIsEED Cakes.*—Put in an earthen 
 pan eight ounces of sugar pounded, and 
 the yolks of ten eggs; stir them together 
 with a wooden spoon for half°an hour. 
 
 In the mean time have the whites of your | 
 
 eggs whipped toa thick snow, and then 
 pour in the sugar and yolks. When tho- 
 roughly mixed, add an ounce of good 
 aniseed, previously washed and dried, 
 and ten ounces of flour; stir the whole 
 gently, and then with a spoon lay it on 
 white paper in cakes about the size of a 
 crown-piece 3 sprinkle them with fine 
 sugar, and bake. Remove them from 
 the paper, while hot, with a knife. 
 Anise Croquettes de . Verdun.*—Put 
 four ounces of sifted flour, jour ounces of 
 powéer sugar, and the yolks of five eggs 
 into a small pan, and work them well to- 
 
 gether for a quarter of an hour; then add - 
 
 four drachms of anise éfoc/é, picked, 
 washed, and dried in an even. Lay this 
 preparation (the same as directed for cro- 
 quettes @ la Parisienne) upon tins lightly 
 buttered, then mask them with white 
 anise, and let them bake in a mode- 
 rate oven until they are coloured, then 
 separate them from each other. 
 
 ANISE petits Dents de Loup de Ver- 
 dun.*—Put four ounces of silted flour, 
 four ounces of sugar in powder, and the 
 yolks of five eggs inte a small pan, and 
 work them well together for a quarter of 
 an hour; then add to them four drachms 
 of anise étoilé, picked, washed, and dried 
 in anoven. Put this preparation intotin 
 
 moulds, in form of a yalousie, lightly but- 
 
 tered, so that the dents de loup as they 
 spread take the form of little xavettes, 
 the length and thickness of your little 
 finger ; then mask them all over with an 
 
 ‘ounce of white anise de Verdun. Put 
 
 them to bake in a moderate oven, until 
 they are ofa nice light colour; then se- 
 
 ‘parate them, take them out of the moulds, 
 ‘and place them’on a baking-tin to dryin 
 
 the oven, to make them crisp. 
 
 Antse étotlé @ lu Fromage Bavebiote ts 
 Take two drachms of green anise, two 
 drachms of.anise é¢oz/é, and halfa drachm 
 of fennel seed, and half a drachm of co- 
 riander seeds ; bruise the whole of them, 
 put them into two glasses of scalding 
 
 milk, in which you have previously dis-— 
 solved eight ounces of powder sugars 
 Let it infuse for one hour, then pass it. 
 through a fine sieve or cloth. Then mix 
 with it six drachms of isinglass; place it 
 in your ice moulds; as soon as it begins 
 to congeal add to it your fromage a la 
 créme, and finish the same as green wal- 
 nuts a Ja fromage bavarois. ps4 
 ANISEED Genoise.*—This is made like 
 the Almond Genoise, with the addition of 
 a spoonful of green aniseed étoz/é, washed 
 perfectly clean, put, instead of the almond 
 paste, into the preparation ; and these are 
 glazed with four ounces ofsugar, with red 
 anise strewed over to finish them 
 ANISE (white) Madelaines.*—Grate the 
 zestes of two cedrats, oranges or lemons, 
 upon a piece of sugar; then crush and 
 mix it with powder sugar ; weigh nine 
 ounces of it and put intoa saucepan, with 
 halfa pound of sifted flour, four yolks and 
 six whole eggs, two spoonsful of Andaye 
 biandy,and a little salt; stir this mixture 
 with a spatula, and continue stirring 
 exactly one minute alter the whole is well 
 incorporated, but nolonger. Then cla- 
 rify ten ounces of butter, taking care to 
 skim it whenever the milk rises to the 
 top ; when quite clear pour it into another 
 saucepan; as soon as itis a little cooled 
 pour it into a madelaine mould, then 
 turn it out of this into a second meuld, 
 and so on until eight moulds are but- 
 tered; then heat the butter again, and 
 fill eight more moulds, and proceed in 
 this manner until thirty-two moulds are 
 thus prepared, which must be kept up- 
 right that the butter may be preserved 
 ineach. Putthe remainder of the butter 
 to the paste, which place over a gentle 
 stove, stirring it constantly to prevent its 
 sticking to the saucepan, and as soon as 
 your preparation becomes liquid (this the 
 me!ted butter will very soon effect,) re- 
 move it from the fire, and puta spoonful 
 of it into each mould, and bake them ina 
 moderate oven ; inabout five-and-twenty 
 or thirty minutes try if they are firm, and 
 if they are also a good colour take them 
 out. Then boil a quarter of a pound of 
 fine sugar to cassé, glaze the madelaines 
 on one side by dipping it into the sugar, 
 and as you take each cake out strew over 
 it either red or white anise. . - 
 ANISEED, ( O2/ of).*—Is made like ani- 
 seed water, the only difference is, that 
 an additional pound of sugar is necessary 
 to make the syrup. © +» ©. #8 le , 
 ANISE, (Petits Pains of).*—Put two 
 glasses of water and two.ounces of fresh 
 butter into a stew-pan, and. when the li- 
 quid boils take it from the fire, and mix 
 with it six ounces ofsifted flour ; amalga- 
 mate it thoroughly, so that it may be 
 
ANI 
 
 auive free from lumps; then dry it over 
 the fire. Take it out of the saucepan, 
 and add to it two eggs, and two ounces of 
 powder sugar; mix them well in, and 
 then put in two more eggs and the zeste 
 of a lemon minced fine: when these are 
 also well incorporated, add another egg 
 or two, if the paste (which should be ra- 
 ther firm,) will bearthem. Sprinkle your 
 paste slab with flour, cut the paste into 
 pieces, each the size of a walnut; roll 
 these with as little flour as_ possible, to 
 about three inches long, and as you roll 
 them piace them on a baking-tin, two 
 inches apart; dorez and bake them ina 
 tolerably warm oven till they are firm. 
 Then cut some anise into fillets, boil a 
 gaortes of a pound of sugar to cassé, and 
 the moment it reaches that degree set it 
 by the side of the fire that the sugar may 
 not lose its whiteness; dip the top and 
 one side of each petét pain in the sugar as 
 quick as possible, and as you take them 
 eut, strew the anise over them lightly. 
 Red anise is also used for these petits 
 pains. ; 
 
 _ ANIsEED Ratafia.*—To make a quart 
 of this liqueur, boil a pound of sugar with 
 a demisetier of water, until the sugar-is 
 quite clear; then heat another demi- 
 setier of water, and put in it three ounces 
 of anise; take it from the fire before it 
 boils; let it stand a quarter of an hour, 
 and then pour it with three pintsof bran- 
 dy into the sugar ; mix all well together, 
 and then pour into a vessel, which must 
 be closed tight, and placed in the sun. 
 Let it stand three weeks, and then 
 bottle it. 
 
 . Anise Rells.*—Pound four ounces of 
 sweet almonds in the usual manner, and 
 make a paste aecording to the directions 
 for almond rolls, with a quarter of a 
 pound of flour ; the same of powder sugar, 
 the yolks of two eggs, a spconful of the 
 infusion of green anise, and a grain of 
 salt. Cut the paste, roll and finish as in 
 the above-mentioned recipe ; but before 
 they are baked dorez and cover them 
 with white Verdun anise. 
 
 The ingredients for these rolls are a 
 quarter of a pound of almonds, the same 
 of flour, ditto powder sugar, two yolks of 
 eggs, four ounces of white anise, and a 
 drachm of infusion of green anise. 
 
 AniseED /Vater.*——Choose eight 
 ounces of new green anise, sift it: well to 
 free it from the dust, and then infuse in 
 six pints of brandy, with the zestes of 
 three lemons, and half an ounce of cinna- 
 mon; in a week’s time distil it over a 
 moderate fire, put a pint of waterinto the 
 alembic; take eare to collect the phlegm 
 before you draw off the aniseed water. 
 Dissolve three pounds of sugar in three 
 
 APP 
 
 pints of water. As the anise contains an 
 acid salt, which renders this liqueur 
 milky, the following proceeding is neces- 
 sary :—Reserve a pint of the water from 
 that in which you dissolved the sugar, 
 
 and mix with the white of three or four. 
 
 eggs, well whipped, and while the syrup 
 is hot put to it this egg-water and the 
 aniseed water; stir it over the fire until 
 the whole is hot without boiling; then 
 ut it into a glass jar, cork it well, and 
 etit stand; the next day bottle and filter 
 it. ; 
 
 ANISETTE de Bordeaux.* — Take 
 two ounces of green aniseed, halfa pound 
 of aniseed, two ounces of coriander, and 
 the same of fennel seeds. Bruise, and 
 put them, with sixteen pints of brandy, 
 into an alembic. bain-marie. Then dis- 
 solve thirteen pounds of sugar in two 
 quarts of river water, which must be put 
 to your liqueur when distilled. Filter 
 and bottle it.. 
 
 APPLES.*—Cooks, in choosing apples 
 for culinary purposes, should always be 
 guided by the weight, the heaviest being 
 always the best ; and those are particu- 
 larly. to be taken, which. upon being 
 pressed by the thumb, yield with aslight 
 cracking noise. Large apples possessing 
 these qualities should be taken in pre- 
 ference to small ones, as there is less 
 
 waste in peeling and coring. The follow- 
 
 ing is a good selection of large kitchen 
 apples, arranged in the order of their 
 maturity :— 
 
 Manx Codlin, called also Irish Pitcher, 
 and Irish Codlin. 
 
 Hawthornden. 
 
 Hollandbury Pippin, calledalso Kirke’s 
 Scarlet Admirahle. 
 
 Wormsley Pippin. 
 
 Blenheim Orange, called also Wood- 
 stock Pippin. 
 
 Dutch Codlin. # 
 
 Beauty of Kent. 
 
 Dumelow’s Seedling, called also Wel- 
 lington. 
 
 Yorkshire Greening. 
 
 Royal Russet. 
 
 For very early use the Carlisle codlin 
 is the best, but it is not large: for very 
 late use the London pippin, the French 
 crab, and the Norfolk beaufin, are valu- 
 able: the last is well known, as furnish- 
 ing the dried apples, which are called 
 beefins. 
 
 Appies, Black-caps.— Divide twelve 
 large apples in halves, core them, and 
 place them onathin patty pan or mazarine, 
 quite close to each other, with the flat 
 side downwards; squeeze a lemon into 
 two spoonsful of orange flower;water, 
 which pour over them ;shred finesomele- 
 
 maneneck throw it over them, and grate . 
 
 
 

 
 = 
 
 t» @ 
 
 APP 
 fine sugar all over. Set them ina quick 
 oven, and bake them halfan hour. When 
 served, strew fine sugar all over the dish. 
 - Appies, (Black-cap of).—Pare them, 
 lay them in your pan, strew a fewcloves 
 over them, .a little lemon-peel cut very 
 small, two or three blades of cinnamon, 
 and some coarse sugar; cover the pan 
 with brown paper, set it in an oven with 
 paid i and let it stand till the oven is 
 cold. 
 
 Arpises, to bake whole.—Put some 
 sound and well chosen apples into a pan, 
 with a small proportion of cloves, alittle 
 lemon-peel, some brown sugar, a glass 
 or more of red wine, according to the 
 quantity of fruit; put them into a quick 
 oven, and bake them at least one hour. 
 The sugar to be limited according to the 
 quality of the apples. 
 
 Apptes au beurre, with Apple Jelly.*— 
 Take out the cores and turn fifteen small 
 red apples, and boil them twice in six 
 ounces of clarified sugar. Then peel 
 twelve renneting apples, and cut them 
 into quarters. Having reduced the syrup 
 to.a souffié, put in yourrenneting apples 
 with two ounces of lukewarm butter, an 
 one-fourth of a pot ofapricot marmalade. 
 Mix the whole well together, and boil 
 them the same as in the receipt for 
 apples au beurre a la minute. Whilst 
 they are boiling, take your small red 
 apples and cut each of them in half; 
 then put them inte a mould (in the form 
 of a dome,) lightly buttered, afterwards 
 filling up the mould with the apples 
 which were boiled in the butter; you 
 then turn your mould on a dish, after- 
 wards carefully removing it. Then stick 
 in the half of each of your small red 
 apples, a fine cherry, or a preserved ver- 
 juice seed, and mask your entremet with 
 jelly made with Rouen apples. Then 
 serve. 
 
 APPLES au beurre, with Cream.*— 
 Peel, take out the cores, and cut into 
 quarters, twenty renneting apples; boil 
 ten of them with sugar, &c. the same as 
 in the receipt of apples aw beurre a la 
 minute, adding two spoonsful of fine su- 
 gar, two spoonsful of apricot marmalade, 
 and three of butter made lukewarm. 
 Make the remaining ten apples into mar- 
 malade, adding two ounces of fine sugar, 
 and two spoonsful of apricot marmalde ; 
 then put the apples which were boile¢ 
 with the butter in a mould, (the form of 
 a dome,) arranging them in such a man- 
 ner as to leave a space all up the centre 
 of your mould; then mask them with 
 your marmalade, which should be first 
 strained through a sieve, then fill up the 
 space which you have left in the mould 
 with any sort of boiling cream pdtissiére 
 
 ( 16) 
 
 APP 
 
 you please, Place a dish on your mould, 
 turn it quickly over, and take it off with 
 great care; then lightly mask your apples 
 witha little cream, the same as what you 
 put into your mould. Strew over the 
 whole some crushed macaroons. = 
 
 APPrLes au beurre, with Macaroons.°— 
 This entremet is made exactly the same 
 as epples au beurre with apple jelly, only 
 instead of masking with apple jelly, you 
 must mask with apricot marmalade, an 
 strew your entremet all over with maca- 
 roons cut extremely small. | 
 
 APpPLEs au beurre @ la minute.*—Peel 
 four-and-twenty Riga il apples, and 
 cut them into quarters, and toss them up 
 in a stew-pan with six ounces of sugar in 
 powder, (over which should be grated 
 the zest of an orange,) four ounces of — 
 lukewarm butter and the fourth of a pot 
 of marmalade. Then place your stew-pan 
 upon the stove; put fire on the lid. 
 When the apples are done pour them 
 out upon a dish; pick out the best quar- 
 ter and put them intoa buttered mould, 
 six inches in diameter and four in height. 
 Then pour in the rest of the apple with 
 the rest of the ingredients. Placeadish 
 on your mould, turn it quickly over, 
 and carefully remove it; then mask the 
 surface of your apples with apricot or 
 quince marmalade, or apple or currant 
 jelly, and serve. 
 
 This dish should be executed as 
 quickly as possible, to prevent the apples 
 from getting cold. 
 
 When you serve this entremet strew 
 either some pistachio nuts chopped 
 small, or dry currants mixed with 
 pounded sugar, Over it. Pears may be 
 prepared in the same manner. ; 
 
 Appte Cake.*—Pare and core a dozen 
 apples, and make them into marmalade, 
 with the zes/e of a lemon and a little cin- 
 namon, and pass them through a bolting ; 
 put them into a stew-pan, with a spoon- 
 ful of potatoe flour, half a pound of su- 
 gar, and two ounces of butter; dry it 
 over the fire, and when cold add to it 
 six eggs, stir them well in, and having 
 buttered a mould. pour your preparation 
 into it, and bake it ina slow oven ; when 
 done, turn it in a dish and serve it. 
 
 Appts, Charlotte of.* (See Charlotte.) 
 
 Appte Cheesecakes*. Pare, core, 
 and boil twelve apples with sufficient 
 water to mash them; beat them very 
 smooth, add_ six yolks of eggs, the 
 Juice of two lemons, and some grated 
 lemon-peel, half a pound of fresh butter 
 beaten to a cream,.and sweetened with 
 este = sugar, beat it in with the apples. 
 
 ake in’ a puff crust and serve open. 
 , Appies, Compote.*—Cut some apples 
 in half, core them, prick the skins with 
 
 
 
APP 
 
 a knife and throw them into cold water ; 
 then put them intoa pan with some cla- 
 rified sugar, and stew them gently till 
 tender; place the apples in a dish, and 
 pour the syrup through a sieve over 
 - them. ae 
 
 App es, (Compote of).*—Pare and cut 
 half a dozen fine apples in half, and put 
 them into a pan with a little water and 
 lemon-juice 3; then clarify half a pound 
 of sugar, and when you have skimmed 
 it putin your apples, and the juice ofa 
 lemon; turn the apples frequently. As 
 soon as you find the fork will penetrate 
 them, they are sufficiently done, and 
 may be taken out; strain and reduce 
 the syrup}; strain it again, and then pour 
 it over your apples, which may be served 
 either hot or cold. Garnish with the 
 peel of a very red apple, cut into various 
 devices, and laid on the apples. 
 
 Appuies, Whole.*—The proceeding is 
 the sdme as the last, except that the 
 apples, when pared, are not divided, 
 and the cores are taken out with a 
 piercer. 
 
 AppLes, Stuffed with’ Apricots.*— 
 Choose ten fine sound apples, and with 
 an apple-scoep pierce out the cores and 
 great part of the pulp, taking care that 
 the apples preserve their firmness ; then 
 pare and throw them into cold water, 
 after which boil them as above directed ; 
 when soft, take out the apples carefully, 
 arrange them in the compotier, and fill 
 each with apricot marmalade, covering 
 the holes with round pieces of lemon- 
 peel cut extremely thin; in the mean 
 while clarify and boil the syrup to ped¢ 
 disse, and when it has cooled a little pour 
 it over the apples. 
 
 Apres, (Croguettes of).*—-Prepare 
 your apples as for dpple Cake, divide it 
 into small pieces, roll them into balls, 
 and dip them into an omelet; cover 
 them with bread crumbs, and fry them ; 
 as soon as they are of a good colour take 
 them out, sprinkle sugar over, and serve 
 them immediately. 
 
 AppLes en Croustade.*—Form some 
 croustade (raised crust, ) ina basket seven 
 
 inches in diameter and three in height; | 
 
 line the basket with buttered paper, and 
 fill it with flour or beef suet chopped ; 
 then ornament it, gild it, and let it bake 
 toa nice light colour; when it is baked 
 take out the flour or suet and the paper, 
 and half fill the basket with apple mar- 
 malade, (thirty apples made into mar- 
 malade, the same as in the receipt for 
 
 Apples Meringuées in form of a Hedge- | 
 
 hog). Then peel, take out the cores, 
 and turn eight apples; boil them quite 
 white, and then fill up the place of the 
 core with apricot marmalade, and put 
 
 (17) 
 
 APP 
 
 them in the marmalade on your basket, 
 placing one in the centre of the basket, 
 and the other seven round it; filling up 
 the spaces between with more apple 
 marmalade, arranging it in such a way 
 that your apples are half encrusted in 
 the marmalade ; place upon the top of 
 
 _each apple a fine cherry, then mask 
 
 your entremet with apple jelly, which 
 gives it a beautiful transparent appear- 
 ance. Servethis entremet either hot or 
 oe and garnish with apricot marma- 
 ade. 
 
 APPLE Custard, with butter and ce- 
 drat.*—Pare and cut a dozen fine apples 
 into quarters ; put them into.a stew-pan 
 with a quarter of a pound of butter, and 
 the same of sugar, upon which you have 
 grated the zeste of a cedrat. Half boil 
 the apples, and then let them cool. In 
 the mean time roll out some pufi-paste 
 and cut it round, (about eleven inches in 
 diameter.) turn up the edges two inches 
 an@ put it on a baking-tin ; pinch upon ; 
 decorate this lightly, and place in it the 
 apples, arranging those quarters which 
 are most done in the form of a crown 3 
 then pour in the butter and sugar, in 
 which your apples were done; take the 
 remaining quarters and place them care- 
 fully on the crown, soas to make a se- 
 cond on that. Fix a strong paper, well 
 buttered, round your custard, and putin 
 a hot oven for three-quarters of an hour ; 
 then remove the paper, dovez the crust 
 lightly, and let it remain in the ovena 
 few minutes longer. Sift the sugar over 
 the crust, and glaze it. When it should 
 be sent to table, mask it with apple, 
 Cuero or apricot marmalade. Serve it 
 
 ot. 
 
 AprPLE Custard a la Portugaise.*— 
 Take thirty fine apples, and pierce out 
 the cores of ten of them which are of an 
 equal size; pare and trim them neatly, 
 and boil them in six ounces of sugar till 
 pretty firm. Peeland cut the remaining 
 apples very small, and put them into the 
 above syrup; shred the rind of an orange, 
 and mix with them; stir the whole con- 
 stantly to prevent their sticking to the 
 pan; when sufficiently done rub the 
 marmalade through a horse-hair sieve. 
 Prepare the crust as before mentioned , 
 but dress the sidesa little higher ; mix 
 two spoonsful of apricot marmalade with 
 that of your apples, and then put four 
 spoonsful of it into the eustard ; place 
 the whole apples, (having put apricot 
 marmalade in the place of the cores, )and 
 then add the remainder of the apple mar- 
 
 _malade, taking care not to cover the 
 
 apples with it. Finish as above. At the- 
 instant of serving it mask it with apple 
 jelly, porient or quince marmalade. 
 
 
 

 
 APP 
 
 cherry juice or verjuice. Garnish the 
 top of each apple with a cherry or ver- 
 _ juice-berry. Serve this hot or cold. 
 
 AppLeE Dumplings.*—Choose six or 
 eight good sized baking apples, pare 
 them, roll out some good paste, divide it 
 into as many pieces as you have apples ; 
 roll and cut two rounds from each, put 
 an apple en one piece and. put the other 
 over; join the edges neatly, tie them in 
 cloths, and boil them. . 
 
 Arpte Dumplings (Baked).—Make 
 them in the same way, but instead of 
 tieing them in cloths lay them ina but- 
 tered dish and bake them. 
 
 Apptes (dried or baked, or tapées).— 
 Choose the clearest of baking apples 
 prick them rather deep with a pointed 
 knife in several places, and put them in 
 a moderate oven upon a baking plate; 
 when half done squeeze them pretty flat 
 with the hands, strew them on both sides 
 with powder-sugar, and put them again 
 into a soaking oven, with some more su- 
 gar over them. Keep them in a dry 
 
 place. 
 
 Arpies Festooned, or en Farbalat.— 
 Peel some golden pippins, core them 
 
 whole, and stew them to three parts with. 
 
 sugar and a little water; make the syrup 
 pretty rich to clog to the apples; wrap 
 them round with a thin paste, cut witha 
 paste-cutter, and make knots or flowers 
 with the same paste to put on the top of 
 the apples; rasp some sugar over, and 
 bake a very short time. 
 
 Appues, (a Floating Island of ).—Bake 
 or. scald eight or nine large apples ; when 
 cold pare and pulp them through a sieve, 
 beat this up with fine sugar ; put toit 
 the whites of four or five eggs that have 
 _ been beaten with a little rose water ; 
 
 mix it a little at a time, and beat it till 
 itis light; heap it onarich custard or 
 on jelly. 
 
 APpp_e Fool.—Stew apples as for goose- 
 berry-fool, and then peel and pulp them; 
 prepare the milk, &c. and mix as be- 
 fore. 
 
 Appies &@ la Frangtpane.—Peel and 
 cote a dozen apples, slice them into a 
 deep dish, over which shake some powder 
 sugar, thinly spread it over with apricot 
 jam, and very thin slices of fresh butter 
 over that ; mix an ounce of potatoe flour 
 with a pint of cream, a smali bit of butter 
 and sugar to sweetenit; stir it over the 
 fire till it begins to boil, then lay it over 
 the apples, and bake in a moderate oven. 
 
 Appie Fraze.—Cut apples into thick 
 slices, and fry them of a clear light brown ; 
 
 take them from the pan, and lay them to, 
 
 drain; they may be pared or not; then 
 make a batter. Take five eggs, leaving 
 out two whites, beat them up with cream 
 
 (18 ) 
 
 -APP 
 
 or flour, and a little white wine, make it 
 of the consistence of pancake batter ; pour 
 in @ little melted butter, mixed with 
 nutmeg and sugar. Let the batter be 
 hot, and drup in the fritters, laying on 
 every one a slice of apple, and then a 
 spoonful of batter on each. Fry them of 
 a pale brown, when taken up, strew 
 double-refined sugar alloverthem. ~~ 
 Appte Fritters.—Beat the yolks of 
 eight eggs, the whites of four, well to- 
 gether, strain them into a pan; then 
 take a quart of creain, make it moderately 
 hot, and add two glasses of sack, three 
 quarters of a pint of ale, and mix them 
 well together. When it is cool, put to it 
 the eggs, beating it well together, then 
 add nutmeg and ginger grated, salt and 
 flour at pleasure. ‘The batter should be 
 pretty thick; then put in sliced apples, 
 or scraped pippins, and fry them quick 
 in butter. : ty (gi 
 Appce Fritters.*—Pare, core, and cut 
 your apples into quarters, soak them for 
 two or three hours in brandy, sugar, 
 green lemon-peel, and orange flower 
 water; when’ they have thoroughly im- 
 bibed the flavour of these ingredients, 
 drain, and put them into a cloth well 
 sprinkled with flour, and shake them so 
 that the flour may adhere all over them 3 
 fry them of a good colour, glaze with 
 sugar and a hot salamander. ‘ 
 Appts Fritters a la Dauphine.*—Torn 
 twelve smal! apples, cut them into haiyes, 
 and boil them in syrup, then leave them 
 to cool. When they are cold, make an 
 extremely thin crust with dréoche paste. 
 Make a fritter for each half apple, then 
 fry them and finish the same as Fritters 
 a& la Dauphine. 
 Pears cut into quarters, are made in 
 the same manner as the above, . 
 APPLES AND ALMONDs Petits Gateauzs.* 
 —Proceed the same as above till the mar- 
 malade is spread over the under-crust, 
 then cover it with almonds cut in fillets, 
 press them in lightly; mask them with 
 powder-sugar and bake in a moderate 
 oven. Assoonas cold, cut your gdteaux 
 according to your fancy, either round, 
 oblong, lozenge, or crescent-shaped. 
 Apples. Petits Géateaux bandées.*— 
 Having spread your marmalade on the 
 paste in the usual manner, take some 
 narrow Slips of paste, roll them, and la 
 them about three-eighths of an ine 
 apart diagonally over the marmalade; 
 mark out the forms of your gdteaua, 
 bake in a moderate oven, and cut them 
 as usual. ‘i 
 ArpLte Marmalade. Petits Giéiteaua.* 
 —Make a marmalade of twenty-four ap- 
 ples in the usual way, with a quarter of 
 @ pound of sugar, and a quarter of a 
 
APP 
 
 pot of apricots, and the zeste of a lemon, 
 shred fine. Make your paste, and pro- 
 ceed as directed for Petits Gateaux 
 glacés of apricots. Sprinkle them (when 
 marked) with powder-sugar. Bake them 
 in a moderate oven and finish them. 
 AppiE Petits Giteaux with Pista- 
 chtos.*—Make an under-crust of the 
 same size and thickness as directed for 
 petits galeaux glacés of apricots, and 
 cover it with apple marmalade; when 
 baked, mash the apples with a little 
 apricot marmalade, and strew over a 
 quarter of a pound of pistachio nuts cut 
 in small pieces, and then put it in the 
 Oven again for a few minutes to dry the 
 apricots. When cold cut them into the 
 usual forms. 
 
 Appies AND Pistacuios, (Gdteau Pa- 
 restenne of ).*—Prepare and toss up a 
 dozen apples for this gateau with apples 
 and raisins, with the addition of two 
 ounces of sugar, and instead of the zeste 
 of an orange, grate that of a lemon, and 
 put three ounces of pistachio nuts blanch- 
 ed, in the place of the raisins. Proceed 
 in the same manner as directed in that 
 recipe, strewing on the dome of the 
 gateau pistachio and sugar, each nut cut 
 into six pieces; and when the.-crown is 
 put round the band, place a pistachio 
 nut in the middle of each meringue, bake 
 it of a light colour in a slow oven, and 
 serve it hot. 
 
 APPLES AND Ralsins, (Gadteau Pari- 
 gstenne of ).*—Pare and cut a dozen ap- 
 see into quarters, and each quarter into 
 
 our pieces, put.them into a pan with 
 four ounces of good fresh butter, two of 
 sugar, Over which the zeste of an orange 
 has been grated, and a quarter ofa pound 
 of currants well washed; toss up these 
 ingredients over a moderate fire for a 
 few minutes and then let them cool. 
 Make a round under-crust seven inches 
 in diameter, moister the edge and put 
 on it a band of puff-paste three-quarters 
 of an inch high and half an inch thick; 
 put your apples, &c., in this so as to form 
 a sort of dome, cover them with the puff- 
 
 aste, taking care that it does not extend 
 ferane the band, upon which it must be 
 pressed down; wash it over with white 
 of egg, and bake it in a gentle oven for 
 about an hour. When a little cooled, 
 take the whites of two eggs, whipped to 
 astrong froth and mixed with two ounces 
 of powder-sugar, and mask with it your 
 géteau, sprinkling it with sifted sugar; 
 then, having drained and dried some 
 currants, mix them with sugar, and strew 
 them over the dome; form a crown of 
 small meringues with the remainder of 
 the white of egg, and place it on the 
 
 band ; cover them witla sifted sugar, and | 
 
 (19) 
 
 APP 
 
 colour the whole of a clear yellow in the 
 oven, and then serve immediately. 
 
 AppLes, Glacées.—Peel a dozen of ap- 
 ples and leave the tails; gore at the op- 
 posite side not quite through, and boil 
 them with halfa pint of red wine, some 
 sugar, and a spoonful of brandy, simmer 
 slowly that they may not break; when 
 nearly done, take them out, reduce the 
 syrup to a earamel, and put in the ap- 
 ples, rnbbing them all over with it; or 
 you may wrap them in a paste. rasp sugas 
 over, bake a short time, and glaze with 
 a white glaze. 
 
 ApPLE Jelly.*—Peel any kind of shar 
 apples, cut them in slices, and ines 4 
 them in several waters; then boil them 
 in a covered pot with a goad deal of 
 water, until it is much reduced and be- 
 comes glutinous $ strain it througha thin 
 cloth, measure it, and refiae an equal 
 quantity of clarified sugar to the twelfth 
 degree (au cassé,) and pour the apples 
 into it, boil it up and skim it, boil again 
 until it quits the spoon clear by dropping 
 out of it. : ‘ch 
 
 APPLE (clear) Paste is done in the same 
 Way. 
 
 AppLeE Marmalade.—Boil some pippins 
 til they begin to get tender, then pus 
 them into cold water; pare and core 
 them ; squeeze the pulp through a sieve 
 and put it over the fire, letting it remain 
 till it becomes very thick ; then weighan 
 equal quantity of fine sugar 3 boil it till 
 the sugar arises in sparkles which cluster 
 together; put the marmalade to it, and 
 stir them well with a wooden spoon till 
 the apple begins to boil ; then take it off 
 and when a little cool, put it into pots, 
 but do not cover them till quite cold. 
 
 Appir Marmailade.*—Pare, core, and 
 cut your apples into small pieces, put 
 them into water with a little lemon-juice 
 to keep them white. Take them out 
 after a short time and drain them. 
 Weigh, and put them into a stew-pan; 
 if for present use, half a pound of sugar 
 will be sufficient for each pound of ap- 
 ples, but iffor keeping, double that quan- 
 tity will be necessary. Add to ita stick 
 of cinnamon and the juice of a lemon. 
 Put the stew-pan over a brisk fire and 
 cover it; when the apples are pulped stir 
 the mixture till of the. proper consist- 
 ence: then put the marmalade into pots. 
 
 AppLes Meringuées.—Put some apple 
 marmalade on a dish, in a pyramid: 
 whip the whites of two eggs to a froth, 
 mix with them two spoonsful of powder- 
 sugar and a little lemon- peel chopped ex- 
 tremelysmall ; decorate yourapples with 
 this preparation, glaze them with sugar, 
 and colour them in the oven. 
 
 APPLE Meringue,—Lay a timbale paste 
 
 
 

 
 ! 
 q 
 
 APP " ¢20) APP 
 
 ina tart pan, ege and prick it all over, 
 
 and bake it; lay in it a purée of apples, 
 
 and finish with white of egg, as for a la 
 urque} serve it not. 
 
 Appiss Meringuées in form of a Hedge 
 Hog.*—Choose torty sound renneting 
 apples; take out their cores, and turn 
 fifteen of them, putting them as you turn 
 them into cold water, (prepared the sa:ne 
 as for the ‘Apples suédoise for the pont @ 
 colonnes) ; when you have turned eight of 
 the apples boil them in six ounces of 
 clarified sugar} when they are sufficiently 
 done (which is when they are alittle firm) 
 take them out of the syrup and boil the 
 other seven, which you must turn whilst 
 the other eight are boiling; when these 
 are done, add to the remaining.syrup the 
 zest ofa Jemon, and put intuit the re- 
 maining five and twenty apples nicely 
 peeled and cut into thin slices; cover 
 them closely, and let them boil over a 
 moderate fire nntil they are quite tender ; 
 then beat them with a spatula till they 
 are reduced to a complete marmalade. 
 Then, pass it through a sieve and add to 
 it hal¥a pot of apricot marmalade. When 
 itis coid spread two spoonsful of it on a 
 dish, then take nine of the largest of the 
 turned apples (filling up the place of the 
 core with apricot marmalade), and place 
 them on the marmalade in the dish, put- 
 ting apple marmalade between each of 
 them. Then fill up with apricot marma- 
 lade the place of the cores in the other 
 six apples, and put five of them over the 
 nine in the dish, filling up the spaces with 
 more apple marmalade, and place your 
 remaining uppie at the top. With the 
 rest ofthe apple marmalade, mask your 
 apples in such a manner, that the entre- 
 met forms a complete dome; then mix 
 up pretty firm the whites of two eggs 
 with two spoonsful of powder-segar, when 
 it is well mixed, mask the apples all over 
 with it as equally as possible, then strew 
 it over with powder-sugar, and stick it 
 all over with pieces of sweet almonds, 
 (every almond must be cut into five equal 
 strips), at about the distance of three 
 eighths from each other, (the best way of 
 sticking in these strips of almonds is by 
 piercing the meringue of apple? with the 
 point of asilver skewer). Your entremet 
 being finished, strew overit some powder- 
 sugar. Let it bake in a moderate oven ; 
 ten minutes will be sufficient to do it of a 
 nice light colour. Serve it hot. This 
 entremet is very delicious, and is ex- 
 tremely pretty in appearance, but takes 
 a long time to prepare, and requires the 
 greatest attention. This dish is generally 
 garnished with pistachio nuts. 
 
 AppLes Miroton.—Pare neatly, and 
 seoop out the cores of a dozen and a half 
 
 of apples: cut them in very thin slices, 
 have a pan the size of your dish ready 5 
 butter and spread some apricot jam over 
 the bottom; place your apples over one: 
 another in a méroton round the pan, and 
 fill upthe centre with the odd bits ; spread 
 jam and sugar over it, then lay another 
 circle of apples the reverse way to the 
 first row, and so proceed till you have 
 laid five or six rows; Spread it over with 
 jam, and bake it in a moderate oven} 
 when done, carefully turn it on a dish, 
 and serve it hot. Mee = ‘ 
 Appxss Pralinées é lavanille. Mosaic 
 Tartiets of.*—Make a marmalade witha 
 dozen apples, a quarter of a pound of 
 sugar, and ahalf clove of vanilla, minced 
 very small; when done and cold, mix 
 with it two spoonfuls of apricot marma- 
 lade. Fill your tartlets with this, cover 
 them with the mosaic as directed (see 
 Mosaic Tartlets), and mask them with a 
 quarter ofa pound of almonds chopped 
 smal], and mixed with two ounces of 
 powder-sugar and a very little white of 
 egg; press these lightly all over the sur- 
 face of your tartlets, strew powder-sugar 
 over, and bake them in a moderate oven 
 till of a clear reddish tinge. 
 Appies @ la None.—Prepare a dozen 
 and a half of apples as for a la Turque}3 
 let them be cold; roll out a thin tart 
 paste, cut it in lengths of a foot and a 
 half with a jigging iron, and twine it round 
 the apples; fill them with preserved cher- 
 ries and powder-sugar, close and egg 
 them over, and bake in a moderate 
 oven. Serve them kot. * 
 AppLE Paste.*—Pare and core what- 
 ever number of apples you may require, 
 and having boiled them with a little cin- 
 namon and lemon-peel to a pulp, pass 
 them through a sieve; dry the marma- 
 lade. Weigh it and boil an equal weight 
 of sugar to petit beulé ; then mix the fruit 
 with it, and boil the whole to a proper 
 consistence; when done putitinto moulds, 
 which place in a stove to dry the paste. 
 APPLE Pie with Muscadel plums.*— 
 Peei twenty renneting apples, cut them 
 in quarters, and then cut each quarter 
 into five or six pieces; toss them ina pan 
 with four ounces of sugar in powder, (over 
 which skould be grated the peel of a 
 lemon), four ounces of butter luke warm, 
 and four ounces of fine muscadel plums. 
 Line the edge of a deep dish with a good 
 pufl-paste, then put in your fruit, and 
 cover your dish with a good putl-paste a 
 quarter of an inch in thickness, glaze 
 with the white ofan egg, and strew sugar 
 over it. Let it bake an hour in a mode- 
 rate oven, and serve it hot. 
 Appiss & la Portugaise.*—Pare, core, 
 and cut your apples in half; place them 
 
APP ( 21) AY? 
 
 in your dish with clarified sugar; cover 
 our fruit with powder-sugar, and bake 
 t; when of a good colour take it out and 
 serve it hot. 
 _ APPLE (Poupeton of ).—Paresome good 
 baking apples, take out the cores, and 
 fe them into a skillet; toa pound anda 
 alfof apples, put a quarter of a pound of 
 Sugar, anda wine glass of water. Do them 
 over a slow fire, add a little cinnamon, 
 and keep them stirring. When of the 
 consistence of a marmalade, let it stand 
 till cool; beat up the yolks of four eggs, 
 and stir in four table spoonsful of grated 
 bread, and a quarter of a pound of fresh 
 butter; then form it into shape, bake it 
 in a slow oven, turn it upside down ona 
 plate, and serve it as an entremet. 
 
 Appts Pudding (baked).—Pare and 
 
 uarter four large apples ; boil them ten- 
 
 er, with the rind of a lemon, in so little 
 water that, when done, none may re- 
 main; beat them quite fine in a mortar; 
 add the crumb ofa small roll, four ounces 
 of butter melted, the yolks of five and 
 whites of three eggs, Juice of halfa lemon 
 and sugar to taste; beat altogether and 
 lay in a dish with paste to turn out. 
 
 Appts Pudding a la Caapagne,*— 
 Make a batter with two eggs, a pint of 
 milk, and three or four spoonsful of flour ; 
 pour it into a deep dish, and having pzre 
 six or eight small 7 ia place them 
 whole in the batter and bake it. 
 
 Appts Pudding with cherries.*—Pee] 
 thirty renneting apples, cut them in 
 
 uarters, and then cut each quarter into 
 
 our or five pieces, put them in a stew- 
 pan with four ounces of fine sugar, four 
 ounces of butter luke warm, and a pot of 
 fine preserved cherries. When they are 
 warmed througli, pour them out upon a 
 dish. Prepare your paste, line your 
 mould with it, put in your apples, and 
 finish the same as in the receipt of Ap- 
 ple Pudding @ la Frangazse. 
 
 AppteE Pudding a -la créme.*— Peel 
 and cut into quarters fifteen renneting 
 apples ; stew them with three ounces of 
 fine sugar in powder, and two ounces of 
 luke warm butter, when they are just 
 warmed through, pour them into a dish. 
 .Prepare your paste, line your mould with 
 it, and put in your apples, arranging 
 them in such a way that you leave a 
 space in the middle of your mould, which 
 must be filled np with cream patissiere 
 (cold), what sort you please; then finish 
 your pudding according to the receipt of 
 Apple Pudding @ la Frangaise. When 
 ready to serve, mask it with apricot mar- 
 malade, and strew crushed macarouns 
 all over. 
 
 Appts Pudding & la Frangaise.¥—To 
 
 make the entremets properly, it is neces- 
 sary to have a mould in the form of a 
 dome four inches deep and six in: dias 
 meter; this mould and its lid should be 
 pierced all over, the same as a Skiminer. 
 There should be a rim reund the ieee 
 the dome that it may cover it so closely 
 that all air may be excluded. ae 
 Peel six and thirty small red apples, 
 and cut them into quarters; toss them 
 in a stew pan with four ounces of fine 
 sugar (over which must be grated the 
 rind ofa Maltese orange), and four ounces 
 of butter luke warm; then place the stew- 
 pan over the stove, with fire on the cover; 
 when your apples are done, pour them 
 into adish. Whilst they are cooling mix, 
 up three-quarters of a pound of stiff 
 paste ; then roll out halfof it to the thick- 
 ness of the eighth of an inch. With this 
 crust line the inside of your mould, which 
 must be previously well buttered. Be 
 careful that the paste lays quite flat, 
 leaving a piece all round the edge of the 
 mould, then putin the best quarters of 
 the apples, and fill up the mould with 
 the rest of the apples and their liquor, 
 then roll out the rest of the paste very 
 thin, into two parts, cut in rounds. 
 Slightly moisten the paste which you 
 have left round the edge of the mould, 
 
 and place upon it one of the rounds of 
 
 paste, pinching the edges carefully to- 
 gether, then slightly moisten, and place 
 upon it.your other round piece of paste, 
 pinching the edge of this with the others 
 to make it quite close, then cover them 
 with the lid of the mould well buttered. 
 Now, turn your mould over into the 
 middle of a napkin, and tie up the corners 
 of it close over the top of the dome, an 
 put it into a saucepan (nine inches dee 
 and nine wide) full of boiling water; an 
 let it be kept constantly boiling for an 
 
 hour anda half; wher it bas boiled for — 
 
 this time, take it out of the saucepan, 
 untie the napkin, take out the mould, 
 remove the lid, place the mould on a 
 dish, and then carefully take it off from 
 the pudding; strew fine sugar. all over 
 your pudding, and serve it quite hot. 
 Appts Pudding with Muscudel plums.* 
 —Pee] and take out the pips of some rene 
 neting apples, cut them in quarters, and 
 cut each quarter into five pieces. Put 
 theni in a stew-pan, with four ounces of 
 fine sugar (over which should be grated 
 the rind of a lemon), four ounces of but- 
 ter, lukewarm, and halfa pound of Mus- 
 cadel plums, well washed and stoned. 
 Then place your stew-pan on the fire with 
 fire above. When theapples are warmed 
 through, pour them on a dish, prepare 
 
 your crust, line your mould with. it, put 
 
 
 

 
 APP 
 
 in your apples, and finish according to 
 the receipt of Apple Pudding @ la Fran- 
 Gaise. . Py 
 
 Appie Pudding with Pistachio nuts.*— 
 Peel thirty renneting apples, cut them 
 in, quarters, and then cut each quarter 
 into four or five pieces. Then put thein 
 into a stew-pan with six ounces of fine 
 sugar (over which should be grated the 
 rind of a lemon), four ounces of butter, 
 lukewarm, four ounces of green pista- 
 chio nuts (whole), and rather more than 
 half a pot of apricot marmalade ; let them 
 stew till they are warmed through, then 
 pour them intoa dish. Prepare your 
 paste, line your mould, put in your ap- 
 ples, and finish the same as in the receipt 
 of Apple Pudding 4 la Frangaise. When 
 itis ready to serve, mask it with apricot 
 marmalade, and strew pistachio nuts, 
 chopped small, over it. 
 
 Appies (Purée of).—Peel and core a 
 dozen or more good baking apples; set 
 them over the fire to stew with some cla- 
 rified sugar and a small bit of letmon- 
 peel; when sort stir them well with a 
 wooden spoon, and put ina spoonful of 
 apricot jam ; stir it at times till the jam 
 is mixed and the apples thicken, then 
 rub the whole through a tammy. 
 
 APPLES jn Rice.*—Scoop out the cores, 
 and pare, very neatly, half a dozen gond- 
 sized apples; boil them in thin, clarified 
 sugar; let them imbibe the sugar, and 
 be careful to preserve their form. Make 
 a marmalade with some other apples, 
 adding to it apricot marmalade, and four 
 ounces of rice previously boiled in milk, 
 with sugar and butter, and the yolks of 
 two or three eggs; put them into a dish 
 for table, surround it with a border of 
 rice, and ‘place the whole apples in the 
 rice, and marmalade and hake it. When 
 done, put into each of the apples a tea- 
 ‘spoonful of any kind of sweetmeat you 
 may think proper. 
 
 APPLES, 7n Rice.*—Pare, core,and cut 
 four or five good apples in quarters; boil 
 some rice in a cloth, and when soft put in 
 the apples, tie it up very loose, and boil 
 gently till sufficiently dene. 
 
 APPLE Sauce.—Pare, core, and slice 
 some apples; puta little water into the 
 saucepan to prevent them from burning; 
 add a bit of lemon peel ; when sufficiently 
 done take vut the latter. Bruise the ap- 
 ples, putina bitof butter,and sweeten it. 
 
 AppPLeEs (Snow).—Scoop the core out of 
 halfa dozen good apples, and fill thein 
 with quince marmalade ; stew them ten- 
 der in half a pint of water with some su- 
 gar, lemon peel; and a little more mar- 
 malade ; put the apples with the liquor in 
 the dish ; beat the whites of six eggs to 
 
 ( 22 ) 
 
 APP 
 
 snow with orange flower-water, and su- 
 gar tothe taste; cover the apples withit 
 and bakethem halfan hour. = 
 
 Apples. Soufflé Parisien.*—Make a 
 marmalade of three dozen apples, half a 
 pound of powder-sugar, the peel of a le- 
 mon, and a glass of water; dry it as 
 much as you possibly can, for on that the 
 good appearance of the sonflé parisien 
 chiefly depends; then put it into a large 
 stew-pan. Whip the whites of fifteen 
 eggs to astrong froth, with a pound of 
 powder-sugar. Mix a quarter of this 
 at first, with the apple marmalade, then 
 stir the whole together, and pour it into 
 a croustade prepared as usual. (See Sour- 
 FLE.) Bake it for an hour in a moderate 
 oven. Serve it as soon as possible after 
 taking it from the oven. Glaze it with 
 powder-sugar. Er sharia 
 
 APPLES, Suédoise formant le pont @ 
 colonnes.*—Peel, and take out the core 
 of forty renneting apples. Take ten of 
 them and cut them into thin slices, and 
 then into long squares ; as you cut them 
 throw them into four glasses of water, in 
 which you have previously put two 
 ounces of sugar and the juice of alemon. 
 By this means the whiteness of the ap- 
 ples will be preserved, for without the 
 sugar and lemon they would turn red in 
 the water; then take them outof the 
 water and drain them, and then boil 
 them in six ounces of clarified sugar ; do 
 not let them boil too long, for if they 
 lose their firmness you cannot. preserve 
 their shape. Whilst they are. boiling, 
 cut eight more of the apples into little 
 columns with a couwp-racine one inch and 
 a half in diameter, put them into the 
 sugar and water, and boil them the same 
 as the preceding, and then put them to 
 drain on a large sieve, on which~ you 
 should have previously placed the apples 
 which were first Boiled. Then cut the 
 remainder of the apples, and boil them in 
 the rest of the syrup with the zeste of a 
 lemon. Cover them closely to keep 
 in the vapour whilst they are boiling ; 
 after which you must keep constantly 
 stirring until they are reduced to a mar- 
 malade, then add to it half a pot of apri- 
 cot marmalade, and continue boiling the 
 whole until it flows readily, then pass it 
 through a hair sieve, and put the mar- 
 malade into a pan, which must be covered 
 with paper slightly buttered. Then 
 form some crumb of bread into a semi- 
 circle three inches in diameter and four 
 in length. Envelope this bread in moist- 
 ened paper, and place it in the middle 
 of a dish, and mask it in your apple mar- 
 malade (the marmalade should be cold), 
 placing it in such a manner as to forma 
 
APP (93 ) APP 
 
 little bridge, then take away the crumb 
 which has acted as a mould for the arch, 
 round the arch place some seeds of ver- 
 juice or preserved cherries; then mask 
 the rest of the bridge with the slices of 
 apple: all this must be done with great 
 care, so that the bridge may have a 
 pretty appearance; put at the four 
 corners of the bridge, four columns of 
 the apple prepared for this purpose, then 
 cut some of the slices of the apple into 
 squares, and place them on the top of 
 the columns, so as to form a flat roof, 
 upon this, place a brandy cherry; into 
 this cherry you must stick a piece of an- 
 _gelica to form a point for a finish to your 
 eolumns. When you have finished your 
 bridge, fill up the dish (underneath the 
 bridge) with apple jelly. 
 
 This entremet is usually garnished 
 with angelica, pistachio, verjuice, cher- 
 ries, apricot marmalade, gooseberries, 
 quinces, &c. To form this entremet 
 properly, you must carefully work from 
 your model. 
 
 APPLES Stewed in Jelly.—Cut your ap- 
 ples in hali, peel and core them, and as 
 you do them throwthem into culd water ; 
 then cut two of them into small pieces, 
 put the whole into clarified sugar witha 
 glass of water and some lemon juice, and 
 stew them; when sufficiently done lay 
 them in a dish ; makea jelly of the syrup, 
 and pass it through a bolting-cloth upon 
 a silver plate, and let it cool and set; 
 and when set, slide it carefully over the 
 fruit. | 
 
 AppLe Syrup.*—Take six apples, pare 
 and cut thei into small pieces ; put them 
 into a matrass with three-quarters of a 
 pound of sugar and two glasses of water}; 
 stop it close and place it in a dain marie, 
 and leave it about two hours, letting the 
 water be boiling; movethe matrass fre- 
 quently without taking it out of the wa- 
 ter; this must be done carefully lest it 
 skould break on being exposed to the cold 
 air ; when done put cut the fire, and let 
 the muatrass cool before you take it out. 
 When the syrup is nearly cold flavour it 
 with lemon juice, and add a spoonful of 
 spirits of lemon or cinnamon, orange 
 flower-water, or whatever else you may 
 
 choose. Ifany dregs should arise, let it. 
 stand for some hours longer, and then | 
 
 gently pour the syrup into bottles. Great 
 
 care must be taken to prevent its being | 
 
 muddy. 
 
 App.E Tart.—Pare, core, and cut the 
 best sort of baking apples in small pieces, 
 and lay them in a dish previously lined 
 with a_ puff-crust; strew over them 
 pounded sugar, cinnamon, mace, nut- 
 meg, cloves, and lemon peel chopped 
 mall, then a layer of apples, then spice, 
 
 
 
 and so on till the dish is full, pour over 
 the whole a glass and a halfof white wine. 
 Cover it with puff-crust, and bake it. 
 When done, take off the crust and mix in 
 with the apples two ounces of fresh but- 
 ter, and then pour in two eggs well beaten ; 
 lay the crust on again, and serve either 
 hot or cold. You may add pounded al- 
 monds and a little lemon juice. 
 
 Appxe Tartlets.*—Turn a dozensmall, 
 
 sound rennets, core and cut them across; ° 
 
 put them into a preserving-pan witha 
 glass of water, a quarter of a pound of 
 sugar, and the juice of a lemon; when 
 sufficiently done, put the apples onasieve 
 to drain. Prepare your tartlets accord- 
 ingto the directions for Apricot Tartlets; 
 put in each, a little apricot marmalade, 
 and on that the half of an apple pre- 
 viously filled with apricot marmalade, 
 and bake them in a hot oven. In the 
 mean time reduce the syrup to a thin 
 jelly, and pour it on the apple tartlets 
 when baked, and finish them by placing 
 a cherry, or, if they are not in season, 
 a preserved verjuice-berry onthe top. — 
 
 APpptes @ lu Turgque.—Neatly pare and 
 pierce out the cores of eight or ten ap- 
 ples, put them on the fire with a thin 
 syrup of clarified sugar, cover them close 
 and let them simmer gently; turn them, 
 that both sides may be done. When 
 thoroughly done lay them on a dish, 
 with a wet paper over them. Put a paste 
 round the dish you serve them in, and 
 bake in a gentle oven to harden it, then 
 put in a layer of apple purée, over which 
 put the apples, and fill the holes where 
 the cores were with dried cherries or 
 apricot jam, then cover it with the apple 
 purée; beat up the whites of six eggs to 
 a froth, and add powder sugar till they 
 appear quite smooth; make the apples 
 
 warm, and lay the white of egg over - 
 
 them, smooth it neatly over, and sift 
 some powder sugarover it; colouritina 
 gentle oven. 
 
 AppLte Wine.—Add to a barrel of cy- 
 der the herb scurlea, the quintessence 
 of wine, a little nitre, and a pound of sy- 
 rup of honey. Let it work in the cask 
 till clear and well settled, then draw it off, 
 and it will be little inferior to Rhenish, 
 either in clearness, colour, and flavour. 
 
 Appties, Codlings, to pickle.—Gather 
 the codlings when of the size of a large 
 double walnut; take a pan and makea 
 thick layer of vine leaves at the bottom. 
 Put in the codlings, cover them well with 
 vine leaves and spring water, and put 
 them over a slow fire till they are suffi- 
 ciently tender to pare the skins with ease 
 with a small sharp knife. Putthem into 
 the same water, with vine leaves as be- 
 fore; cover them close and set the pan 
 
 
 
 
 
WuPsP 
 
 ata short distance from the fire, until 
 they are ofa fine green; then drain them 
 in a cullender till they are cold. Put 
 
 them into jars with some mace, and a 
 clove or two of garlick, according to the | 
 
 quantity of the codlings, and cover them 
 
 with distilled vinegar; pour over mutton | 
 
 fat, and tie them down with a bladder 
 and leather very tight. 
 _Appces, green Codkings, to preserve.— 
 
 . Gather the codlings when not bigger than 
 
 French walnuts with the stalks and aleaf 
 
 or two on each. Put a handful of vine | 
 leaves into a preserving-nan, thena layer. 
 
 of codlings, then vine leaves, and then 
 codlings and vine leaves alternately, until 
 
 it is full, with vine leaves pretty thickly . 
 strewed on the top, and fill the pan with 
 
 spring water; cover it close to keep in 
 the steam, and set it on a slow fre till the 
 apples become soft. Take them out, and 
 pare off the rinds with a pen-knife, and 
 then put them into the same water again 
 with the vine leaves, but taking care that 
 the water is become quite cold, or it will 
 cause them to crack; put in a little rock- 
 allum and set them over a slow fire till 
 they are green, when, take them out 
 and lay them on a sieve to drain. Make 
 a good syrup and give them a gentle boil 
 three successive days; then put them in 
 small jars with brandy paper over them, 
 and tie them down tight. 
 
 APPLES, golden Pippins, to preserve .— 
 Take the rind of an orange and boil it 
 very tender ; lay it in cold water for three 
 days; take two dozen golden pippins, 
 pare, core, and quarter them, and boil 
 them to astrong jelly, and run it through 
 ajelly-bag till it is clear; take the same 
 qnantity of pippins, pare and core them, 
 and put three pounds of loaf sugar in a 
 preserving-pan with a pint and a half of 
 spring water ; let it boil ; skim it well and 
 put in your pippins, with the orange rind 
 cut into long thin slips; then let them 
 boil fast till the sugar becomes thick and 
 will almost candy; then put in a pintand 
 half of pippin jelly, and boil fast till the 
 jelly is clear; then squeeze in the juice of 
 a fine lemon; give the whole another boil, 
 and put the pippins in pots er glasses 
 with the orange peel. 
 
 Lemen peel may be used instead of 
 orange, but then it must only be boiled, 
 and not soaked. 
 
 Apptes, Pippins, preserved in shices.— 
 When the pippins are prepared, but. not 
 cored, cut them into slices; take their 
 equal weight of loaf sugar; put to the su- 
 gar a sufficient quantity of water ; Jet the 
 sugar dissolve, skim it, and let it boil 
 
 wagain very high ; then put the fruit into 
 the syrup when they are clear; lay them 
 in shallow glasses in which they are to 
 
 { 24 ) 
 
 
 
 
 
 
 
 APR 
 
 be served ; then put into the syrup acan-. 
 died orange-peel cut into little slices very 
 thin, and lay them about the pippin 5 
 cover them with syrup and keep them 
 about the pippin. 
 
 APRICOTS (Bottled).* — Press the 
 
 quantity of ripe apricots you may require — 
 through a horse-hair sieve ; put the pulp 
 into bottles, cork them very close, and 
 tie them over; place these bottles up- 
 right in a large saucepan, with hay be- 
 tween to prevent their touching ; put the 
 
 saucepan on the fire, and fill it with 
 water. When the water is near boiling, 
 take it off and let it stand till the bottles 
 are cold ; then put them in a cellar, with- 
 out touching each other, until wanted, 
 when they will befound as géod to use as 
 fresh fruit. Theapricots may also be pre- 
 served whole by the same means. 
 Apricots iz brandy.*-~Choose your 
 apricots when quite ripe, let them be 
 free from spots, rub them carefully with 
 a linen cloth, to take off the down. Weigh 
 your fruit, and to each pound puta quar- 
 ter ofa pound of sugar. Clarify it, and. 
 boilitto the degree grand perlé, then 
 put in the apricots: boil them three or 
 four times, taking care to turn them fre- 
 quently, that they may take the sugar in 
 all parts. Take them off the fire, and 
 put them one by one into glass bottles; 
 the syrup being by this time nearly cold, 
 pour the brandy (three demisetiers to 
 each pound) into it by degrees, stirring 
 constantly to mix it well with the syrup. 
 When thoroughly incorporated, pour it 
 into the bottles, the fruit at first will 
 float; but when the brandy and sugar 
 have soaked in they will sink to the bot- 
 tom ; they are then fittoeat. 
 Apricot Cakes.—Scald, peel, and take 
 the stones from a pound of ripe apricots, 
 beat them to a pulp, boi! half a pound of 
 double-refined sugar with a little water, 
 and skim it well; then putin your fruit, 
 and sin:mer a quarter of an hour over a 
 slow fire, stirring them gently all the 
 time; put them into shallow glasses, and 
 when cold turn them on glass plates ; put 
 them ina stove, and turn them once a 
 day till dry. . 
 Apricots, Charlotte of.* — Choose 
 twenty-four fine, plump, but not tooripe, 
 apricots, pare and divide them into eight 
 parts, toss them up in a quarter ofa 
 pound of fine sugar, and two ounces of 
 warm butter; in the mean time line a 
 mould as directed (see CHARLOTTE) ; pour 
 in the apricots, and finish as usual. When 
 turned on your dish, cover it lightly with 
 apricot marmalade, and serve it imme- 
 diately. ; 
 Apricot Chips. — Take apricots or 
 peaches, pare them, and cut them very 
 

 
 APR 
 thin into chips; then take three-fourths 
 of their weight in sugar, finely sifted, and 
 put the sugar and fruit into a dish, and 
 place it upona stuve of moderate heat; 
 when the sugar is dissolved, turn the 
 chips upon the edge of the dish, out of 
 the syrup, and so set them by. Keep 
 turning them until they have absorbed all 
 the syrup, but take care that they never 
 boil. They must be warmed in the syrup 
 once, daily, and so laid out on the edge 
 of the dish until, by repetition, all the 
 syrup be drank up by them. 
 
 Apricots (green) Compote of.*—Green 
 apricots are done exactly the same as 
 green almonds, See ALMONDS. 
 
 Apricots, Compute of.*—Peel, cut, and 
 take the stones from your fruit, and put 
 them on the fire in a little water, and 
 when they rise they are sufficiently done, 
 ‘and may be taken out, cooled,and drained. 
 Then put them into a little clarified su- 
 gar and give them three or four boilings; 
 skim them well, and then put your fruit 
 aside; boil the sugar alone four or five 
 times more, and pour it over the apricots. 
 When cold place them in the compoiicr. 
 
 ‘Apricots, 4Vhole.*—Choose the finest 
 yellow, but not too ripe, apricots; take 
 off the stalks, prick them on each side 
 with a pin, make an incision with the 
 point of a knife, through which extract 
 the stone. Then put them on the fire 
 
 with as much water as will cover them, | 
 
 until near boiling, when, if soft, the apri- 
 cots should be threwn into cold water; 
 
 take care they are all equally tender. | 
 
 Drain them ona burdle, and in the mean 
 time clarify and boil some sugar to the 
 degree you require; put in alittle water, 
 and when it boils remove it from the fire, 
 and add to it the fruit, and having given 
 them a few boilings together, let them 
 cool, then drain and place them in your 
 compotiers. 
 
 ‘Apricots (Conserve of).*—Take half- 
 ripe apricots, peel and cut them into 
 thin slices, dry them over a gentle fire 5 
 to four ounces of fruit put one pound of 
 sugar, boiled to the degree la plume 
 forte; when the sugar is nearly cold put 
 inthe fruit, taking care to stir it well 
 with aspoon, that they may be well incor- 
 porated. ; 
 
 Apricot Cream, @ la Frangaise.*—Cut 
 inito pieces fifteen fine ripe apricots, choose 
 them of a nice red colour. Boil them in 
 four ounces of clarified sugar. _When re- 
 duced to a.thin marmalade, beat them 
 through a sieve; then boil four glasses of 
 milk with six ounces of sugar and one 
 grain of salt, and mix it by degrees with 
 the yolks of eight eggs, constantly stirring 
 it with a wooden spoon, then cream it 
 over a moderate fire; after which it must 
 
 (25) 
 
 
 
 
 be very ripe. 
 
 APR 
 
 be strained through a sieve. Add six 
 drachms of isinglass 3 as soon as it is cool, 
 pour it gently on the apricot marmalade, 
 stirring it gradually, until the whole is 
 well mixed together, then pour it in a 
 mould (which should be previously rubbed 
 with oil of sweet almonds), then surround 
 the mould with ice; cover your cream 
 with a piece of paper or the lid ofa sauce- 
 pan. _ After your cream has been in the 
 mould for two hours, gently turn it out 
 upon adish, and serve. 
 
 The advantages arising from rubbing 
 the moulds with oil of sweet almonds, is 
 preventing the necessity of dipping the 
 moulds into warm water to get the cream 
 out easily, which is rather a long opera- 
 
 ‘tion. ~ 
 
 Cream with Plum de seine-chaude is. 
 made inthe same manner as the above; 
 the proper quantity of plums to make use 
 of are four-and-twenty, and they should 
 Plums de mirabelle are 
 done in the same way, and the same 
 number (twenty-four) made use of. 
 
 Apricor Custard, glazed.*—Cut twenty 
 fine apricots in half, take out the stones 3 
 toss up twelve apriccts in four ounces of 
 powder-sugar, and place them in acream 
 according to the directions for apple cus- 
 tard; bake and glaze as therein-directed. 
 Put a glass of water and a quarter of a 
 pound of powder-sugar with the rest of 
 the fruit into a preserving-pan; when 
 the syrup is properly reduced, take the 
 skin from the apricots and arrange them 
 in the custard; garnish each half apricot 
 with a kernel, and when ready to serve, 
 pour the syrup onit. Serve hot or cold. 
 
 Apricots, Fanchonettes of.*— Make 
 your fanchonettes (see that Article) as 
 usual, and garnish them lightly with 
 apricot marmalade ; and when baked and 
 cold fill them with this marmaiade, and 
 finish as there directed. 
 
 Apricots, Flan Parisien.*—Take five 
 dozen very fine apricots, cut them in 
 half, and put them, a few at a time, over 
 the fire, with halfa pound of sugar and 
 four glasses of water; as soon as you find 
 the peel will come off easily, take them 
 out and drain them, and put fresh apri- 
 cots into the syrup, and proceed the 
 same until all are peeled, then reduce 
 the syrup to the usual consistence. Put 
 a pound of rice, half a pound of butter, 
 the same of sugar, on which grate the 
 zestes of four lemons, a little salt, eight 
 or nine glasses of milk, and three-quar- 
 ters of a pound of raisins, into a sauce- . 
 pan, and when it boils take it from the 
 fire and put it on hot cinders, stirring it 
 occasionally for an hour, when, if the. 
 rice be quite soft, mix the yolks of ten 
 eggs mee it. 
 
 
 
ee ee 
 
 APR (25 ) 
 
 Then make a croustade or raised crust, 
 of nine inches diameter, and about five 
 or six high, into this pour about a quarter 
 of your preparation of rice, on which put 
 a layer of apricots with two or three 
 spoonsful of the syrup, then pour a second 
 portion of rice, then the apricots and sy- 
 rup, and so on twice more; tie a paper 
 round the fax and put it in a brisk oven; 
 when it has been in an hour, cover it, 
 that the yellow tinge which it has ac- 
 quired, by this time, may be preserved. 
 This dish will take two hours and a half 
 to bake properly. When ready to send 
 to table, it may be covered with a large 
 meringue, if you think proper. Observe 
 that the rice and apricots should be cold 
 when put into the croustade. 
 
 Apricot Fritters a@ la Dauphine.*— 
 Take twelve small apricots, cut them 
 into halves, and boil them in syrup. Let 
 them drain, and take off their peel. 
 When they are cold make a very thin 
 crust with drioche paste. and make a 
 fritter for each of the halves of your 
 apricots. Then fry them, and finish 
 the same as fritters @ la Dauphine. 
 
 Peach fritters are made in the same 
 
 manner as the above. 
 . Apricots (Fromage of).—Peel and 
 stone eight or twelve ripe apricots, and 
 pound them in a mortar with a little 
 sugar, then rub them through a tammy 
 with a new wooden spoon; mix in with 
 this a little dissolved isinglass, and a 
 pint of thick cream, well beaten. Con- 
 tinue to whip it over ice till the isinglass 
 is melted and blended with the fruit; 
 then put it into a mould, round which 
 heap ice and salt. If you do not attend 
 particularly to the stirring over ice, the 
 fruit will fall to the bottom. In winter 
 time apricot marmalade must be used. 
 
 Apricots @ la Fromage Bavaroise.*— 
 Take. eighteen fine ripe apricots, let 
 them be of a nice red colour. Cutthem 
 into small pieces, and boil them in eight 
 ounces of clarified sugar. When they 
 are reduced to a complete marmalade 
 beat them througha sieve. Then add 
 to it six drachms of clarified isinglass 
 and a glass: of good cream. Stir the 
 
 reparation well together, and then 
 eave it to ice. When it begins to set 
 add to it whipt cream, and finish the 
 same as in Green Walnuts d la Fromage 
 Bavarnise. 
 
 You may likewise mix your apricots 
 with powdered sugar, and an hour after 
 pass them raw through a fine sieve, 
 
 Peaches may be done in the same 
 manner as the above; the proper quan- 
 tity of peaches to be made use of are 
 fifteen. - 
 
 Apricot Marmalade Petits Géteauz- 
 
 APR 
 
 fourrés.*—-Roll_ out some puff-paste, 
 very thin, and divide it inte two equal 
 parts, each of which should be thirteen 
 inches long and eight wide. Moisten a 
 baking-tin to hold one of these layers,. 
 
 on which pour a pot of apricot marma-, 
 
 lade, and spread it of an equal thickness 
 
 to within half an inch of the edge of the | 
 
 paste, which moisten lightly. Then roll 
 the other layer round your rolling-pin, 
 and begin to place it on the first: unroll 
 it gradually and carefully, and thus 
 cover the whole of your marmalade $3 
 press the edges of both together: dorez 
 
 the upper layer, and then with a knile. 
 
 mark aline across the middle, taking 
 care not to go so deep as to divide the 
 paste; with equal care mark three lines 
 on each side, and parallel. to the first, 
 keeping them at equal distances, say two 
 inches and a quarter between every line. 
 Then mark it the long way, so as to 
 make twenty-four cakes all of the same 
 size, and bake it in a quick oven, and 
 when the under side is of a clear yellow 
 you may take it out and glaze it. When 
 your gateauex are cold, divide them ac- 
 cording to the. marks, which may be 
 varied to your taste; either lozenge, 
 crescents, circles, &c. When of the 
 
 above-mentioned form, with the point of . 
 
 a knife mark on each cake an ear of corn, 
 or any other’design you may choose, be- 
 fore baking. Take care in thus mark- 
 ing the paste to divide, but not to cut 
 it through. ; 
 
 Apricots Petits Géteaux Glacés.*—_ 
 
 Make an under crust of puff-paste as for 
 these gdteausx fourrés, which cover with 
 apricot marmalade, carefully removing 
 any particles of the kernels which may 
 be imit; put in a moderate oven, and 
 when the paste is sufficiently done take 
 
 it out, and let it-cool; then cut your 
 
 gdteaux of the usual forms. The apri- 
 cots should be of a reddish colour when 
 glazed. ‘ 
 
 Apricots, (Gdteaux Parisiens of ).*— 
 Pare fifteen fine ripe apricots, divide 
 them into quarters, and toss them up, 
 (without putting them on the fire,) with 
 
 a quarter of a pound ofgood fresh butter ~ 
 
 melted, the same of powder sugar, with 
 the zeste of a lemon grated on it. Break 
 the stones, blanch and cut the kernels in 
 half, and mix them with the fruit. Pre- 
 pare your gdteaug exactly the same as 
 Gateaux Parisiens of Apples ; put the 
 apricots in very canes. and then 
 finish as therein directed, only that sugar 
 1s strewed over the top. , 
 
 Apricots, PetitsGateaux Royaux.*— 
 Make two layers of puff-paste, about 
 fourteen inches square; mask one of 
 
 them with apricot marmalade, on which — 
 
 
 
 ew elise 
 
APR 
 
 “put. the other layer ; cut out and finish 
 ‘your gateaux rovaux in the same way as 
 
 those made of almonds, (see that recipe.) | 
 
 Apricots and Hilberts, (Gimbleties 
 ‘of).*—Prepare some puff-paste, spread 
 apricot. marmalade over it, and cover 
 that with paste, as if for petits gateaua 
 Jourrés, but making it thirteen inches 
 “Square 5 then with a circular paste-cutter 
 about two inches diameter, cut out 
 the gimblettes ; then with another, only 
 one inch across, take out the centre; cut 
 a quarter of a pound of filberts very 
 small, mix them with two ounces of 
 ‘powder-sugar and a little white of egg; 
 dorez your rings or gimblettes, and lay 
 them that side downwards on the fil- 
 berts; then turn them the right way, 
 place them on a baking-tin, sprinkle 
 powder-sugar over, and bake themina 
 moderate oven. These may be served 
 either hot or cold. 
 _ Apricot Ice.*—Choose about thirty 
 tipe plump apricots, cut them in half, 
 _ and take out the stones, and press them 
 through a sieve; and for a pound of this 
 pulp boil a pound of sugar to petit lissé ; 
 mix them together and add a dozen of 
 the kernels pounded, and infused in a 
 glass of cold water with the juice of two 
 lemons, and then strained through a 
 tammy. Putthe whole into your sabo- 
 tzerre till wanted. See Ice. 
 
 Apricots in Jelly—Pare and stune 
 your apricots, scald them a little, lay 
 them ina pan, and cover them with cla- 
 “rified sugar ; next day drain the syrup, 
 and boil it smooth, then add the apricots 
 and boil together; the following day make 
 a jelly with codlings, boiling some apri- 
 cots among them, to givea better flavour. 
 ‘When the jelly is done put in the other 
 fruit with the syrup, and boil altogether, 
 skim it well and putit in glasses. 
 
 Apricot Jelly.*—Take eighteen fine 
 apricots, let them beof anice red colour, 
 stone them, and cut them in pieces 
 into some syrup, (usuaily made with 
 twelve ounces of sugar, but for apri- 
 ‘cot jelly it should be rather more liquid 
 than for other jellies). When the fruit is 
 done put it intoanapkin, to express out 
 all the juice you possibly can; which 
 ‘you must add to the syrup in which the 
 apricots have been done, and which has 
 been previously strained through a silk 
 sieve, and after having mixed with it a 
 proper quantity of isinglass to thicken 
 it, finish the same as all other jellies. 
 
 Apricots, (Petits Livrets of.)*—Are 
 made the same as apricot puffs, the only 
 difference is, that they are cut of an ob- 
 long form with a knife, instead of being 
 semi-circular ;; they are usually about 
 
 ( 27 ) 
 
 APR 
 two inches and ahalflong, by two and 
 aquarter wide. _— 
 
 Apricot Marmalade.*—Peel the apri- 
 cots, and take out the stenes; to each 
 pound of fruit put three-quarters of a 
 pound of clarified sugar, boil it to the de- 
 gree gros boulet, then put in the apricots, 
 boil botk together: when it flows readily 
 
 it may be put into pots. 
 
 Apricot Marmalade.*—Take some 
 fine apricots, and choose from amongst 
 them those which are of the deepest yel- 
 low and the ripest, (they must not be 
 too ripe.) Peel them, take out the 
 stones, and chop them up; weigh twelve 
 pounds of them and put them into a 
 preserving-pan, with nine pounds of 
 powder-sugar; place your pan over a 
 quick fire, and keep your preparation 
 constantly stirring with a long wooden 
 spoon. To find out when the marmalade 
 is sufficiently done, let a few drops fall 
 into a glass of cold water, and if they do 
 not spread in the water your marmalade 
 is ready to put into pots. . 
 
 Another method of ascertaining when 
 your marmalade is done is by taking 
 some on the end of your finger and thumb, 
 and just rub them together, and if on 
 separating them you find the marmalade 
 forms a thread, it is sufficiently done. 
 
 Apricot Paste.*—Take the stones 
 from as many apricots as you may re- 
 quire, and reduce them to a marmalade 
 over the fire; then rub them through a 
 sieve, dry and weigh the marmalade, and 
 boil an equal quantity of clarified sugar 
 to peitt boulé, then add the fruit, aud 
 mix it well in; put them on the fire and 
 boil them together till sufficiently done $ 
 then pour the paste into moulds, and 
 dry it in a stove. 4 
 
 Apricot Paste.—Peel and stone two 
 pounds of ripe apricots, soak them pretty 
 dry on the fire, and mash them very 
 fine; adda pound of sugar prepared @ la 
 grande plume; stir them well together 
 on the fire till the paste quits the spoon ; 
 finish it in meulds and dry it quick. 
 
 Apricot Pickle.—Apricots must be 
 gathered just belore they are ripe. Cover 
 them with spring water well salted, and 
 an equal quantity of bay and common salt; 
 lay a thin board over to keep the fruit 
 under water. When they have lain three 
 days in water, take them out, wipe care- 
 fully, and put them in ajar. Takeas 
 much white wine vinegar as will fill the 
 jar, and to every gallon puta pint of the 
 best well mace mustard, two or three 
 heads of garlick, plenty of sliced ginger, 
 and halfan ounce ef cloves, mace, and 
 nutmegs. Mix the pickle well together, 
 and pour it over the apricots; tie it up 
 
 D 2 
 
 
 
» 
 
 A PUR 
 
 . close, and it will be fit to eat in two 
 months. — ee yin: k 
 Apricot Pie.*—Linea dish with puff- 
 paste, and then putin eighteen fine apri- 
 cots, (cut in halves and the stones taken 
 out,) with four ounces of sugar in pow- 
 der, and four ounces of butter luke warm. 
 Then lay on the upper crust, glaze with 
 the white of egg, and strew sifted sugar 
 allover. Let it bake in a moderate 
 aka to a nice light colour. Serve it 
 Mea: yee 
 ~ When you wish to serve it cold, you 
 must leave out the butter. ~ 
 ~ Apricots @ la Portugaise.*—Take a 
 dozen of ripe apricots, cut them in half, 
 and'take out the stones; place them on 
 asilver plate, and pour over some clari- 
 fied sugar, with a little water ; put them 
 on a Stove without covering them; when 
 sufficiently done, take them from the 
 fire, and strew sugar over; then put on 
 the lid of the baking-pan under the fire, 
 to mike them ofa good colour. 
 Apricots, to preserve.—-Pare your 
 apricots, and stone what you can whole, 
 then give them a light boiling in water 
 ‘proportioned to the quantity of fruit, 
 only just enough; then take the weight 
 of the apricots in sugar, and take the li- 
 quor in which they have boiled, and the 
 sugar, and boil it till it comes to a sy- 
 rup,and give them alight boiling, taking 
 off the scum as it risés. When the syrup 
 jellies it is enough; then take up the 
 apricots and cover them with the jelly ; 
 put cut paper over them, and lay them 
 down when cold. 
 ~~ Apricots, to preserve Green.~Gather 
 the apricots before they have stones,which 
 you may discover by passing a pin through 
 them; then coddie them in several wa- 
 ters until they become quite green ; peel 
 them and coddle them again ; then take 
 their weight in sugar, and make asyrup; 
 put to the sugar some water, then put in 
 the apricots, and set them upon the fire 
 to boil slowly till they be clear, skim- 
 ming them often, when they wiil be quite 
 ‘green. Put them in glasses, and keep 
 them for use. ) 
 “Apricot Pudding.—Whisk up a pint 
 of milk or cream, six eggs, four table- 
 gpoonsful of fine flour, a little salt, and a 
 small quantity of poundea cinnamon. Rub 
 the nd ahve well through a hair sieve, 
 -and add a sufficient quantity of the pulp 
 ts make the whole a little thicker than 
 batter; sweeten, and put it into a but- 
 tered basin, and boil an hour and a quar- 
 ter. Serve with melted butter. 
 “Apricot Pudding a la Francaise.*— 
 Take six-and-thirty nice fine red apri- 
 
 » cots, cutthem in halves, and take out the 
 
 ( 28 ) 
 
 APR 
 
 stones, and rollthem ina pan with four 
 ounces of powdered sugar. Prepare your 
 crust, line your mould with it, put in 
 your apricots, and finish the same as in 
 the receipt for Apple Pudding 4 la 
 Frangaise. ar 
 Apricot Puffs.*—Roll out some puff- 
 paste to about fifteen inches long, the 
 eighth of an inch in thickness, and five 
 or six inches wide: then lay on at equal 
 distances, two inches from the edge of 
 the paste, a small quantity of apricot 
 marmalade; moisten the paste round 
 each bit of marmalade, and turn the two 
 inches of paste over, pressit down round 
 the preserve so as to unite the upper and 
 under crusts, and to keep the marmalade 
 from spreading; and then with a circular 
 paste, using half of it only, cut them out 
 into semi-circular turnovers 5 place them. 
 on a baking-tin, dorez and bake them in @ 
 hot oven. When nearly done sprinkle 
 them with sugar, and glaze them. 
 Apricot Ratafia.—Peel and cut into 
 pieces as many ripe apricots as you may 
 require, and boil them in white wine 
 (about a pint to four dozen); strain and 
 mix it with an equal quantity of brandy ; 
 put the whole into a jar, with the kernels 
 bruised, add_a quarter of a pound of 
 sugar to each pint. Let it infuse for 
 three weeks, then filter and bottle it. . 
 ‘Apricots (Soufié Parisien of).*— 
 Take forty-six fine ripe apricots cut in 
 half and stoned, three-quarters of a 
 pound of sugar in syrup, make a dry 
 marmalade and pass it through a sieve. 
 Whip eighteen whites of eggs to astrong 
 froth, and mix two spoonstiul of it witk 
 the marmalade, and when it has suffi- 
 ciently softened the latter, mix all to- 
 gether Jightly and pour it into a crous- 
 tade, and finish as directed for Souflé 
 Parisien of Apples. 
 Apricot (Liquid) Sweetmeut or Pre- 
 serve.*—Green apricots aré done in the 
 same way as green almonds: the fruit must 
 be taken before the stone is formed; when 
 you puta pin through them. 
 Apricot Sweetmeat whoie and dry.*— 
 Choose fine firm apricots, make a little 
 opening at the tup to take out the stone, 
 put them into cold water, then blanch 
 them over the fire; when they begin to 
 boil, take out those which are soft, throw 
 them into cold water, and drain them. 
 In the meantime, prepare some clarified 
 sugar to petit lissé. When it boils put it 
 the apricots, and boil up a few times to- 
 gether. The next day separate the su- 
 gar from the fruit, boil @ /a nappe, and 
 then pour it over the apricots again ; the 
 following day boil the sugar pefz¢ perlé, 
 then add the fruit, and boil together ; the 
 
——— 
 
 APR (29 ) APR 
 
 fourth day drain them} and, having 
 placed them on iron plates, sprinkle 
 them with sugar before you put them 
 into the stove to dry; when dry, place in 
 boxes in layers, placing a sheet of paper 
 between each layer. 
 * Apricot Syrup.—Take the stones from 
 a pound of ripe apricots; peel and cut 
 the kernels into small pieces; also cut 
 up the apricots. Boil two pounds of su- 
 gar, until on blowing it flies off insparks; 
 then putin the kernels and fruit, and 
 boii them together, until it forms a 
 thread ; then strain through a sieve. The 
 sugar must be put in proportion to the 
 time you wish to keep the syrup; two 
 pounds of sugar to one pound of fruit is 
 the quantity to keep from one year to 
 the other. 
 Apricot Tart.—Cut each in two, and 
 break the stones; if the fruit is not ripe 
 enough, boil a little while in water, then 
 drain them well; put them into paste 
 with sugar, a little preserved lemon, and 
 a few of the kernels; cover it, strew su- 
 gar over, and glaze it. 
 - Apricot Tartlets.*—Put a quarter of 
 a pound of sugar, two glasses of water, 
 and six fine ripe apricots cut in halves; 
 when they have boiled up about a dozen 
 times, take out the fruit with a fork and 
 ut it into a plate; and do twelve more 
 fevies in the same sugar; take them out 
 2lso, and pare the whole number. Pass 
 the sugar through a napkin, and then 
 put it again into your preserving-pan to 
 reduce the syrup and make it a little 
 thicker. Dilute half a pound of flour, 
 and make it into a fine but rather firm 
 paste, roll it out very thin (to about the 
 eighth of an inch); turn it over and cut 
 from it twenty-four narrow slips; then 
 spread out the remainder of your paste, 
 and, with a round paste-cutter, two 
 inches in diameter, cut. twenty-four 
 cakes, and put them upon as many tart- 
 let moulds lightly buttered ; do this with 
 as much care as possible that no air may 
 get between the mould and the paste. 
 Roll each band or slip of paste on the 
 slab with your hand, double and twist it 
 into a cord, and having moistened the 
 edges of the tartlets, put the cords round 
 like frames; when all your tartlets are 
 thus embellished, dorez the twisted 
 bands, put a smal] quantity of powder- 
 sugar in each tartlet, and on that lay an 
 half apricot, the kernel-side downwards. 
 Bake them in a quick oven, and when 
 they are of the proper colour, which 
 should be rather yellow, take them out, 
 put on each a spoonful of the above- 
 mentioned syrup, and finish them by 
 placing half an apricot kernel on the 
 top. 
 
 Apricots Glazed, (Tourte of ).*—Lay 
 down a puif-paste, and having moistened 
 the edge, put a band round it, rather 
 higher and thicker than. that of the 
 gateauax (see Gateaux Parisienne of Apri- 
 cots); take care to make this band join 
 neatly, the best manner of doing which, 
 is to cut the two ends bias, and then 
 place them on each other, moisten, and 
 press them together. Strew a spoonful 
 of fine sugar over the bottom of the 
 towrfe, and place on that twenty-four 
 quarters of apricots each rolled in sugar 3 
 take care that none of the sugar falls on 
 the band as it would spoil the appear- 
 ance of it, dorez the outside of it, and 
 putit ina quick oven. In ten minutes 
 see if the band. rises equally, and if 
 it be compressed in any part, (which 
 will sometimes cccurs either from the 
 heat of the oven or inattention in mak- 
 ing the paste), detach it with the 
 point of a knife, and then replace it in 
 the oven as quickly as possible ; when 
 the ¢ourte is quite done, sift sugar over 
 and glaze it. Then take eight fine plump 
 apricots, and boil them in a syrup made 
 with a quarter of a pound of sugar and a 
 glass of water; when sufficiently done, 
 drain, take off the skin, and divide the 
 
 apricots; and having taken out the - 
 
 stone, arrange them on the fourte like 
 a crown, with a kernel on each; and 
 just. before serving mask it with the 
 syrup. 
 
 Apricot Marmalade Praliné. _ Tourte 
 of.*—Prepare the crust for the bottom 
 of your tour/e as above directed: then 
 roll out another layer of puff-paste very 
 thin, and cut it out according to your 
 fancy. Pour a pot of apricot marmalade 
 on the under-crust, and spread it equally 
 over it, leaving an inch all round, which 
 must be slightly wetted; put the outer 
 crust on the marmalade, press it down 
 carefully, dorez the paste which covers 
 the preserve, and cover it with two 
 ounces of filberts cut extremely small, 
 and mixed with two ounces of fine sugar 
 and a very small quantity of white of 
 egg. Then place your band round the 
 lower crust as above described, dorez 
 that also, and bake it in a quick oven. 
 If the filberts colour too quickly, laya 
 double paper over them. When the 
 tourte is done glaze itas usual. 
 
 Another way.*—Make your under- 
 crust as usual, and spread the marma- 
 lade over it; roll out the puff-paste very 
 thin, sprinkle it with flour, and cut it in 
 slips a quarter of an inch wide; lay 
 some of these slips at equal distances 
 across your marmalade, and others across 
 them so as to form a net-work over the 
 preserve. You may also lay the strips 
 
 
 
 ————— ee ee eee 
 
ABT 
 
 of paste so as to form a star of as many 
 points as you think proper. — 
 
 ' Apricot Wine.—Pare, and take the 
 stones from ripe apricots, bruise and put 
 
 them to six quarts of water and one of 
 
 white wine, simmer gently for a consi- 
 derable time : when the fruit is soft, pour 
 the liquid to apricots, prepared as the 
 others; let it stand twelve hours, stir- 
 ring occasionally; pour off the liquid, 
 and press the remains through afine hair 
 bag, and put them together ina cask to 
 ferment :' put in about a pound of sugar 
 to each gallon.’ Boil an ounce of mace, 
 and half an ounce of nutmeg, in a quart 
 of white wine, and while hot pour it into 
 the fermenting wine, and hang a bunch 
 of fresh burrage in the cask for three days. 
 Draw it off and keep in bottles. at 
 ‘AQUA ‘Mirabilis.—Take cloves, mace, 
 nutmeg, cinnamon, galingal, cubebs, and 
 
 cardamums, of each four drachms ; put 
 
 to them two pints of the juice of’ celen- 
 dine, one pint of the juice of spearmint; 
 balm-juice, flowers of melilot, cowslip, 
 rosemary, burrage, bugloss, and mari- 
 yvolds, of each one drachm; carraway, 
 Goriander, and fennel, of each four 
 
 drachms ; four quarts of sack, and two of 
 
 white wine ; the strongest brandy, angeli- 
 ci water, and rose-water, of eachi a quart. 
 Bruise the spices and seeds, and steep 
 them with the herbs and flowers in their 
 juices, waters, sack, wine, and brandy, 
 all night. Next day distil it, and from 
 these quantities may be drawn off two 
 vallons. Sweeten it with sugar-candy. 
 Keep it ina cool place in bottles. “°"" * 
 ARTICHOKES anp AtMonDs, a me- 
 lange.—Take half a pound of sweet al- 
 monds blanched and beat fine, with two 
 tea-spoonsful of orange-flower water ; 
 then take a quart of cream, and boil it 
 “with a small quantity of cinnamon and 
 imace; sweeten it with fine sugar, and 
 mix it with the almonds} stir them to- 
 gether, and strain it through a sieve. 
 ‘Let the cream‘coo], and thicken it with 
 the yolks of six eggs; then garnish a 
 deep dish, and lay paste at the bottom; 
 then put in’ shred artichoke bottoms, 
 ‘being first boiled; and upon these a 
 little melted butter, shred citron, and 
 candied orange; répeating the same 
 until the dish is nearly full,then pour in 
 the ‘cream, and ‘bake it ‘without a ‘lid. 
 When it-is baked, grate sugar over it, 
 and serve it “hot. ~Half an hour will 
 serve to bake it. °' pa Me 
 » AericHokEs & la Barigoule.*—Cut the 
 ends of the leaves from three artichokes, 
 and ‘blanch them for ‘about twenty mi- 
 nutes in boiling water; Jet them cool, 
 take° out the chokes and drain them; 
 ‘then fry them in very hot batter. Put 
 
 ( 30) 
 
 
 
 
 
 
 
 ART 
 
 into a saucepan half a pound of grate 
 bacon, as much butter and oil, chop some 
 mushrooms very small, with a spoonful 
 of shred shallots, the same of parsley, 3 
 little spice, salt and pepper, do these all 
 up together, let the mixture cool, an 
 then, having drained the artichokes, fill 
 them with it,tie them up and braése the 
 for three-quarters of an hour. Take 0 
 the string and place the artichokes ir 
 our dish, with a little espagnole or ¢ 
 ight YOUR.» - a ty oh oF teOUt ' 
 ARTICHOKES @ la Barigeule.*—Take 
 two or three artichokes, according to the 
 size of your dish, cut away the stalk and 
 half the leaves; put them into a stew- 
 pan with a little stock or water, two 
 spoonsful of good oil, alittle'salt and pep- 
 per, an onion, two roots, and a bunch 0 
 sweet-herbs; boil the whole until th 
 sauce is nearly consumed ; then try the 
 artichokes to make them crisp; next, 
 put them in a baking-dish with thé 
 sauce that remains; take out the choke, 
 and colour the Jeaves with a’salamander 
 or in a hot oven ; serve with a sauce of 
 oil, vinegar, saltand pepper. 
 ' AnticuoKes Botled.— Take six or eight 
 youhg artichokes, cut and neatly trim 
 them, throw them into cold water as you 
 do them. Boil them for half an hour in 
 boiling water, with a handful of salt, 
 then drain, and place them on a dish; 
 serve with melted butter, © 
 - Articuoke Bottomsen Canapé.*—Rub 
 as many artichoke bottoms as you may 
 require with lemon-juice, and boil them 
 in water with butter, salt, and lemon or 
 verjuice ; when done take them out and 
 drain them. Garnish them with hard 
 yolks of eggs, fine herbs minced, truffles 
 boiled and cut very small, capers, gher- 
 hins, filets of anchovies, and carrots 5 
 place thesé with the artichoke bottoms, 
 in the table-dish, on a bed of parsley 
 and ‘green cnions, seasoned with salt, 
 
 pepper, oil, and vinegar. 
 
 ' ARTIcHOKE Bottoms a l’écarlate.*— 
 Turn and boil fourteen artichoke bot- 
 toms the same as for artichokes @ /a mag- 
 nonndise, then cut off one-third’ from 
 each of your artichokes. Then place 
 them upright on the cut side two by two, 
 in'a dish in the form of a crown. Cut 
 seven slices from beef or ox palates, cut 
 these again into semi-circles and orna- 
 ment the outer ridges @ dents de loup, or 
 notch them. Place these semi-circles 
 between the artichoke bottoms. Then 
 cut the remainder of the artichokes and 
 the cuttings of the palates itt dice, 
 which must be tossed in a magnonnaise a@ 
 la ravigotte.’ Pour this into the centre 
 of the crown or rather into the middle 
 
 ofthe dish, ° 
 
ART 
 
 _ You may also mask the artichoke bot- 
 oms with a white magnonnaise, and serve 
 slices of tongue in the centre of your 
 rown, © eo wee ee 
 _ This entremet is usually served with 
 gil, and with ravigotte chopped very 
 ie ped ve 
 * Or you may serve a good mucedoine in 
 the centie of the crown, or heads of as- 
 aragus, or French beans @ la huile. 
 *“ArticHoke Bottoms in Jelly.*—Turn 
 and boil ten artichoke bottoms the same 
 as for artichokes d@ la magnonndaise. 
 When they are cold, carefully pare six 
 of the finest, and cut the remaining four 
 (with a root-cutter two inches or two 
 inches and a quarter in diameter); in 
 such a manner that each artichoke bot- 
 tom shall give you three circles, these 
 circles must all be of the same thickness. 
 Place these circles two by two in a dish, 
 in which you have previously put a suf- 
 ficient quantity of aspick jelly to fill up 
 the bottom of your dish. Place upon 
 these little socles (which ought to be 
 plored at equal distances) the six arti- 
 hoke bottoms, so as to form a cup, and 
 fill up the inside of them with aspick 
 jelly. Garnish your dish either with 
 ‘Jelly or roots. a) pi ) 
 ~ Artichoke bottoms 4 /a macédoine, are 
 prepares {i the same way as for arti- 
 chokes d@ ‘la magnonnaise, but you gar- 
 nish them on a dish en pyramide with a 
 dessert spoonful of prepared macédoine, 
 or small green French beans (vbree- 
 quarters of an inch long), or heads of 
 Wsparapus. °°?” 
 “The artichokes for these entremets 
 must'be marinated in salt, mzegnonette, 
 oil, and tarragon vinegar, for two hours, 
 1ey must then drain on a plate. 
 ~ ARTICHOKE Bottoms,da la Magnonnaise.* 
 = Strip off the leaves from eight arti- 
 hokes, and turn them; as you turn 
 trem rub them over with the half of a 
 lemon, and throw them into cold water. 
 ‘When your artichokes are thus pre- 
 pared, put them ioto a middling-sized 
 ster ban with boiling water. two ounces 
 ‘of butter, the juice of two lemons, and 
 some salt; as soon as they boil, place 
 the stew-pan by the side of the stove ; 
 cover the‘artichokes with around piece 
 of buttered paper, and leave them to 
 simmer. When they have simmered 
 until they are tender, drain them, take 
 out the core, and dress them all rourd. 
 Then let them marinate in a pan with 
 oil, vinegar, salt, and whole pepper, 
 for two hours; you must then drain 
 them; after this, cut each artichoke into 
 two parts, one part a little larger than 
 the other; take the largest of the two 
 ‘parts, and cut them into two equal parts, 
 
 (31 ) 
 
 ART 
 
 and place them on a dish in the form of 
 a crown; then take the other parts, and 
 cut them into two equal parts, the same 
 as you cut the others, and place them 
 in the form of acrown, over the others} 
 this forms a double crown, and is a very 
 pretty manner of serving this vegetable 
 cold, as an entremet. When it is served, 
 you pour into the middle of your crown 
 a magnonnaise, either white or green. 
 ARTICHOKE Bottoms (ragott of).— 
 Trim them and boil with some good 
 gravy, mushroom ketchup or powder, 
 cayenne pepper and salt, thickened with 
 a little flour. 
 Articuokes. Blondins.*—Half boil 
 some artichokes, and put them into a 
 stew-pan with a slice of veal, a little ba- 
 con, and some broth; Jet them stew till 
 tender, then pour over them the yolks 
 of three ezgs diluted with cream, and a 
 little chopped parsley; let it. thicken, 
 but not boil, and ser've it hot. 
 ARTICHOKES en Caisson.*—Trim and 
 boil young artichokes, take off the 
 leaves and separate the bottoms; pound 
 together strealied bacon and sausage- 
 meat, and lay a little on an artichoke 
 bottom, and cover it with another; dip 
 them in batter or eggs beaten; strew 
 them with bread crumbs, and fry them 
 of'a fine colour ; place fried parsley un- 
 der them. pate ip 
 _AeticHoKeEs dried red.—Boil your ar- 
 tichokes in water till soft, then take 
 them out, pound some cochineal very 
 fine, and mix in fresh water; boil the 
 artichokes with thisa quarter of an hour, 
 and then put them in bags to dry. 
 ArticHokes Fried.—Cut your arti- 
 chokes, according to their size, in four 
 or eight pieces ; take out the choke and 
 clear away the large leaves, wash them 
 well in two or three waters, drain and 
 then dip them ina paste made with flour, 
 cream, and yolks’ of eggs; fry in oil or 
 dripping. When you take them out of 
 the frying-pan sprinkle them with salt, 
 and serve on fried parsley. _ ; 
 _ ARTICHOKES g/azed.—Blanch your ar- 
 ticbokes, diy and place them in a stew- 
 pan, with some onions sliced, some 
 veal and lean bam and bacon; let them 
 sweat gently till they begin to stick to 
 the bottom, then moisten them with a 
 little broth in which a knuckle of veal 
 has been boiled ; when sufficiently done, 
 pass the liquor through a napkin. Let 
 it cool, and when it has become a jelly, 
 pour it over the artichokes. 
 ARTICHOKES @ ’ Italienne.*—Mix a 
 little veal gravy with some butter and a 
 little flour, crumble some bread into a 
 dish and pour some of the sauce, and 
 grate parmesan cheese over it; place 
 
 
 
ee 
 
 ART Cae ART 
 
 your artichokes on this; pour over the 
 
 ’ remainder of the sauce, and sprinkle 
 
 over the whole grated bread and par- 
 mesan cheese. Bake it of a good colour 
 and serve very hot. 
 
 ArvicHokes &@ la Lyonnaise.*—Take 
 three large artichokes, and divide each 
 into eight pieces, remove the hard parts, 
 the choke, and nearly all the leaves; 
 trim what rémains, and throw them into 
 cold water as you do them}; wash and 
 drain them well, spread half a pound of 
 butter on the bottom ofa stew-pan, and 
 Jay your artichokes on it, sprinkling 
 them with salt and pepper: half an hour 
 before they are wanted, put them over 
 a brisk fire, cover the stew-pan and put 
 fire on that also, taking care they do 
 not burn. When they are of a nice light 
 colour serve them, pouring the butter 
 over them. ; 
 
 ArrticHoxeEs, Pickled.—Boil some ar- 
 tichokes till you can pull the leaves off, 
 take out the choke and_ cut away the 
 stalk; be careful that the knife does not 
 touch the top. Throw them into salt 
 and water 3 when they have lain an hour, 
 take them out and drain them, then put 
 them into jars or glasses, and put a little 
 mace and sliced nutmeg between; fill 
 them with the best vinegar and spring 
 water. Cover your jars close. ; 
 
 ArricHoKkeE Pie.—Boil twelve arti- 
 chokes, break off the leaves and chokes, 
 and take the bottoms clear from the 
 stalks; line the dish with puff paste, and 
 lay on it four ounces of fresh butter. 
 Place a rowof artichokes, strew over 
 them pepper, salt, and beaten mace, 
 then a layer of artichokes; strew on 
 more spice and a quarter of a pound of 
 butter cut in small pieces. Boil half an 
 ounce of truffles and morels, chopped 
 small, in a quarter of a pint of water, 
 and pour it into the pie, with a gill of 
 white wine. Cover your pie and bake. 
 
 ARTICHOKES preserved the Spanish 
 way.—Take the largest artichokes, cut 
 off the tops of the leaves. wash and well 
 drain them; to every artichoke pour in 
 a table-spoonful of Florence oil, and 
 season them with pepper and salt. Bake 
 them in an oven, and they will keep for 
 ten or twelve months. 
 
 Articnokes preserved whole.*—Choose 
 middle-sized artichokes, take off all the 
 useless leaves and trim them, plunge 
 them into boiling, and then into cold 
 water; when drained, put them into 
 bottles, make them air-tight, surround 
 the bottles with cloths, and place them 
 ina kettle full of cold water, cover the 
 lid also with wet clothes. When it has 
 been boiling about two hours, take the 
 kettle from the fire; in a quarter of an 
 
 We ee | So rh} 3 
 hour draw off the water and uncover the 
 kettle; do not take out the bottles in 
 less than an hour, the next day tar the 
 bottles. — ays ee ad ae 
 
 AnrTICHOKES, &@ la Provencale.*—Take 
 five or six young artichokes, take away _ 
 the largest leaves, and clear away the 
 sharp edges. Blanch them in boiling 
 water until you can take out the choke ; 
 put into its place the following :—poun 
 streaky bacon with some pig, or the 
 white part of poultry or game. Place 
 them atthe bottom of a stew-pan with 
 some slices of bacon, parsley, and mo- 
 rels cut small, salt, pepper, and a little 
 salad oil. Let them stew until the un- 
 der leaves are crisp. Serve with alittle 
 veal gravy. Ste op 
 
 Another way.*—Prepare three arti- 
 chokes as for dariguule. Divide a dozen 
 onions into quarters, which cut inte 
 thin slices ; put them, with half a pound 
 of butter, into a stew-pan; when lightly 
 coloured, mix with them three pounded 
 anchovies; stuff your artichokes with 
 this and bratse them. Serve them with 
 espagnole sauce, or alight roua. . 
 
 ARTICHOKE Salad.*—Trim and blanch 
 your artichokes; drain, cut them in quar- 
 ters, and putthem in a dish; garnish the 
 Spaces between each with sweet herbs, 
 and dress it with the yolks of two eggs, a 
 spoonful of vinegar, two spoonsful of oil, 
 sweet herbs chopped fine, sait and pep- 
 per. 
 
 ARTICHOKES @ la St. Cloud.—Trim and 
 boil them til! the chokes come out; then 
 drain and let them cool; have ready as 
 many small pigeons, stewed and well 
 seasoned, as you have artichokes, each of 
 which must be stuffed with a pigeon ; dip 
 them in a good batter made of flour, eggs, 
 aspoonful of oil, and a littlesalt; fry in 
 a very hot pan with plenty of dripping. 
 
 ARTICHOKES aux vergies.*—Trim three 
 or four artichokes, season and dress them 
 a la braise, Jet them drain and take out 
 the choke ; serve them with the following 
 sauce—a bit of butter rolled in flour, the 
 yolks of two eggs, alittle vinegar, salt, 
 and pepper ; when it has thickened over 
 the fire, put in a few sour grapes, pre- 
 viously boiled in a little water, and pour 
 the whole over them. ' 
 
 ARTICHOKE Suckers, the Spanish way. 
 —Clean and wash them, and cut them 
 in halves, boil them in water, and put 
 them into 4 stew-pan with a little ae a 
 little water, and a small quantity of 
 vinegar; season them with pepper an 
 salt; stew them a short time, and then 
 thicken them with yolks of eggs. 
 
 Or the following:—Clean them, ard 
 half boil them; then dry them, flourthem, 
 dip them in yolks of eggs, and fry them. 
 
ASP (33 ) ASP 
 
 ARTICHOKE (Jerusalem.j)—They must 
 be neatly peeled, and boiled very gently 
 by the side of the stove, with a little salt 
 in the water; when done (but not too 
 much, or they will not look well) place 
 
 hem on the dish, and serve with 
 lain butter, or any other sauce you 
 please. Linge 0 
 * ASHEE Sauce.—Chop, very small, 
 some pickled cucumbers, capers, pars- 
 Tey, shal!ts, the breast of a boiled fowl, 
 some lean ham, carrots, whites and yolks 
 of eggs; adda yood seasoned cullis, and 
 a little mushroom ketchup; simmer all 
 together a quarter ofan hour. © 
 “ASPARAGUS Bodled.—Scrape and 
 tie them in small bundles; cut them 
 ever, boil them quick in salt and water ; 
 lay them ona toast dipped in the water 
 the asparagus was boiled in; pour 
 over them melted butter, or fish sauce, 
 Guves.ce 8° rion 
 ~~ Asparacus Bott/ed.*—Clean the as- 
 paragus as for boiling. Before yon bottle 
 hem plunge them first into boiling, then 
 to cold water ; place those which are 
 inbroken carefully into bottles, the heads 
 downwards proceed in the same manner 
 as in doing the artichokes. Ane 
 ~“ASparacus in Cream.*—Choose the 
 finest asparagus, and dress it as’ usual 5 
 parol half a pint of cream and a little 
 utter, shake it about, and when the but- 
 ter is melted, season it moderately, and 
 pour it over the asparagus, 
 “ ASPARAGUS en croustade.*—Mix up 
 the yolks of four eggs in some paste d 
 nouzlle, then form it into an undercrust, 
 cut it into a band nineteen inches long, 
 and two inches and a quarter wide. 
 With the cuttings of your paste form a 
 round six inchesin diameter’, and around 
 this put your band in form of acroustade, 
 pinch up your paste into proper shape, 
 and ornament it lightly round ; gild it, 
 and put it to dry in a slow oven; this 
 done, take a fine head cf asparagus and 
 place it, standing upright, in the middle 
 of your croustade, surround this with 
 six more heads of asparagus nine inches 
 in length, surround these with twelve 
 more, eight inches in length; round 
 these put seventeen more, seven inches 
 in length; add two more rounds of as- 
 paragus heads, the one six inches, the 
 other five inches in length. 
 
 Great attention should be paid to the 
 boiling of asparagus for this entremet, 
 as it should be of a very nice green 
 colour, and the moment it is sufficient] 
 boiled (which is when it becomes firms) 
 it should be put into cold water to cool 
 it. This is an extremely pretty and or- 
 namental way of serving this vegetable 
 cold. It should be eaten with oil, 
 
 Asparagus and Eggs.—Toast a slice 
 of bread, butter it, and lay it on a dish; 
 butter some eggs thus: take four eggs, 
 beat them well, put them into a sauce- 
 pan with two ounces of butter, and a 
 little salt, until of a sufficient consist- 
 ence, and lay them on the toast ; mean- 
 while boil some asparagus tender, cut 
 the ends small, and lay them on the 
 eggs. 
 
 Asparagus and Eggs.*—Blanch some 
 asparagus; cut it as fur asparagus pease, 
 and stew itina little cream and butter; 
 
 beat up a dozen eggs and fry them as for , 
 
 an omelet; and when they begin to take, 
 mix the asparagus in it; when of a good 
 colour on both sides, serve it very hot. 
 ' Asparagus Fritada.* — Take young 
 asparagus, break off the green heads, 
 boil them till tender, then drain on 
 a sieve. Beat up eggs, pepper, an 
 salt; stir up the asparagus in the eggs, 
 and fryin fritters. Dotheminoil.  — 
 ~ AsparaGus forced in French rolls.— 
 Take out the crumb of three French 
 rolls, by first cutting a piece of the top- 
 crust off, and be careful that the crust 
 fits again the same place. Fry the rolls 
 brown in fresh butter; then take a pint 
 of cream, the yolks of six eggs beat fine. 
 a little salt and nutmeg; stir them well 
 together over a slow fire tillit begins to 
 thicken. Have prepared a hundred of 
 small grass boiled, then save tops suffi- 
 cient to stick the rolls with, the remain- 
 der cut small and put into the cream, 
 fill the loaves withthem. Before frying 
 the rolls make holes thick in the top- 
 crust, and stick the grass in; then lay 
 on the piece of crust, and stick the grass 
 in, that it may look as if it were growing, 
 
 Asparacus Italian fashion.—Take the 
 asparagus, break them in pieces, then 
 boil them soft, and drain the water from 
 them; take a little oil, water, and vine- 
 gar, let it boil, season it with pepper 
 and salt; throw in the asparagus, and 
 thicken with the yolks of eggs. 
 
 Endive done this way is good; the 
 
 ‘Spaniards add sugar, but that spoils 
 
 them. Green pease done as above are 
 very good; only adda lettuce cut small, 
 and two or three onions, and leave out 
 the eggs. 
 
 Asparagus Pease.*—Cut some aspa- 
 ragus to the form and size of pease, blanch 
 them in boiling water, then put them in- 
 to astew-pan with melted butter, parsley, 
 scallions, and tarragon; moisten them 
 with a little cream, add some sugar, and 
 thicken it with the yolks of egys. 
 
 Asparagus Pickled:—Cutand washthe 
 green heads of the largest asparagus ; let 
 them lie twoor three hours in cold water. 
 Scald them very carefully in salt and 
 
 
 
 | 
 
 — 
 
ASP 
 
 water, then lay them on a cloth to cool. 
 Make a pickle according to the quantity 
 of your asparagus, of white wine vinegar 
 and bay salt, and boil it. To a gallon of 
 pickle put two nutmegs, a quarter of an 
 “ounce of mace, the same of whole white 
 ‘pepper, and pour the pickle hot over 
 them. Cover the jar with a thick cloth, 
 and let it stand a week, then boil the 
 pickle; when it has stood another week, 
 
 boil ita third time: when cold cover the 
 jar close. 
 
 Asparacus Ragoiit.—Scrape and clean 
 some asparagus, use the prime part only; 
 ‘wash a head or two of endive, and a 
 lettuce; cut them small; fry altogether 
 till nearly dry in butter witha little shal- 
 lot; shake in some flour, stir them about, 
 put in some cullis pepper and salt; stew 
 all till the sauce is thick enough 3 gar- 
 nish with a few of the asparagus heads 
 plain boiled. 
 
 Asparacus Sallad.—Scale and cut oft 
 the heads of large asparagus; boil them 
 till nearly done; strain and put them in- 
 to very cold water for five minutes, and 
 drain them dry, afterwards lay them in 
 rows ona dish; garnish with slices of 
 lemon, and dressing as other sallads. 
 
 Asparacus Soup with Green Pease.— 
 Make a good soup of roots, and, when 
 strained, boil a pint of green pease in part 
 of the liquor. Choose some middling 
 sized asparagus; cut them in pieces about 
 three inches long, blanch them in boiling 
 water, and then throw them into cold 
 water; drain and tie them in small bun- 
 dies; split the tips and boil them with 
 the pease, when done make a purée of 
 them, and mix it with the root soup, and 
 garnish with the asparagus. Good meat 
 broth may be used instead of the root 
 soup. 
 
 - ASPICK.*—Take a knuckle of veal, a 
 knuckle of ham, a thick slice of beef, 
 and if they will not make your jelly stiff 
 enough, add two calf’s feet, or some 
 swards of bacon rasped; put them intoa 
 saucepan with a pint of rich stock, and 
 sweat it over a stove till reduced toa 
 glaze, then moisten it with stock, boil 
 and skim it well. Put to it two onions, 
 two carrots, salt, parsley, scallions, four 
 cloves, two bay leaves, and a clove of 
 garlick ; let the whole stew for seven 
 hours, then strain, off the liquor or con- 
 sommé. Break four eggs into a stewpan, 
 and put to them the consommeé when cold, 
 the juice of two lemons, and two spcons- 
 ful of tarragon, and beat it with a whisk 
 over the fire till near boiling, and when 
 it does so, remove your stew-pan toa 
 smaller fire, and place fire on the lid for 
 halfan hour; then pass it through a wet 
 napkin doubled. If the jelly is not suf- 
 
 ( 34 ) 
 
 AUS 
 
 ficiently clear, clarify it a second 
 time. 5 ae 
 
 Put a layer of this jelly, about half an 
 inch thick, at the bottom of an aspick 
 mould, garnish it with trufiles, whites 
 of eggs, sprigs of parsley, &c. according 
 to your taste, pour in another half inch 
 of the jelly, while liquid, with great care, 
 
 so as not to discompose your garnish, - 
 
 then put either call’s-brains, breasts of 
 fowl, veal-sweetbreads, cocks?-combs, 
 kidneys, fat-liver-, or game. Be sure 
 to lay whatever you may use, as equal 
 and smooth as possible, then fill up your 
 mould with jelly, and let it stand till set. 
 When wanted, dip the mould in hot 
 water an instant, place your dish on the 
 top and turn it over. I 
 
 Asrick (clear).*—Puta littie mirepots, 
 a glass of vinegar, a little whole pepper, 
 and a handful of tarragon into a sauce- 
 pan, boil them to a jejly, and then dilute 
 it with two Jadlesful of fowl consommé ; 
 set it by the side of the stove, take off 
 the fat; clarify it with an egg and a 
 little cold water, and pass it through a 
 double napkin. Put the aspick in a 
 bain-marte. Serveit with blanched tar- 
 ragon leaves cut in lozenges. It is used 
 as a sauce for fowls, fried fish, &c. 
 
 Asrick of Chickens’ breasts.*—Toss up 
 eight breasts of chickens, seasoned with 
 salt and pepper, and then leave them to 
 cool. Put four ladlesful of velouté, and 
 four spoonsful of jelly into a aah os 
 and reduce them to half; then add the 
 yolk of an egg, a little shred parsley, a 
 bit of butter the size of an egg; mix 
 them all together well and pour it over 
 the chickens ; when cold put them in 
 the aspick mould in layers with cocks’- 
 combs, kidneys, fillets of chickens dressed 
 like the breasts, and put in cold; dis- 
 solve your jelly, fill up the mould with 
 it, and let it cool and set. Turn it out 
 as usual. . : 
 
 Aspick (tile) & la moderne.*—Have 
 ready eight small ¢émbale moulds, two 
 inches and a half in diameter, and three 
 high; fill and decorate them as the large 
 aspick, Turn them out, and place one 
 in the centre of your dish, six round it, 
 and the eighth on that which stands in the 
 centre. Garnish with a border of jelly, 
 or coloured butter. 
 
 Aspick Sauce.—Infuse chervil, tar-— 
 
 ragon, burnet, garden cress, and mint, 
 in some cullis for aboutan hour}; then 
 strain, and add to it a spoonfu.o f vinegar, 
 garlic, pepper, and salt. Serveit cold in 
 a sauce boat. 
 
 _ AUSTRIAN Soup.--Cutalarge chicken 
 in pieces; fry it in butter with sweet 
 herbs ; boil itin good broth, and then rall 
 it in crumbs of bread and Parmesan cheese ; 
 
 ae ee 
 
 
 

 
 BAC 
 
 colour it with a salamander. Lay thin 
 slices of bread with grated Parmesan 
 cheese on them, thena layer of cabbages 
 with more slices of bread; add the broth, 
 and stew till it catches a little at bottom 5 
 grate on @ little more cheese ; brown it, 
 add a little more broth, and serve the 
 chicken at the top. 
 
 B. 
 
 BABA—Take three pounds offlour, one 
 5 an of which put apart and mix into 
 
 ough, witha gill of good yeast anda lit- 
 tle warm water ; cover it close in a stew- 
 pan andset it bythe fire to rise, when 
 you see the dough rise and nearly ready, 
 form the other parts of the flour ina cir- 
 cle on the rable, in the centre of which 
 put half an ounce of salt, one ounce of 
 sugar, a pound and a half of butter, and 
 twelve eggs, witha table-spoonful of saf- 
 fron, (mix the butter and eggs well toge- 
 ther before you putit to the flour); when 
 allis mixed spread it out, and put the 
 dough upon it, and knead it in well. 
 When the yeast is nearly mixed in, add 
 two pounds of raisins stoned, a few at a 
 time, have ready two copper moulds but- 
 tered, and put inthe dough; they must 
 be only three parts full, and set in a 
 warin place to rise very gently; when 
 raised to the top of the mould, bake ina 
 i a hot oven, a brick oven is the 
 
 est. 
 
 Bapa.*—Take the fourth part of two 
 pounds of flour, lay it on your paste- 
 board or slab, and having made a hole 
 in the middle of it, put in half an ounce 
 of yeast, work it up with one hand, 
 whilst with the other you pour in warm 
 water ; make it into a rather soft paste, 
 put into a wooden bowl, first pricking it 
 in a few places, cover it with a cloth 
 and let it stand. When it has risen 
 well, take the remainder of the flour, 
 and spread it on the first made paste; 
 mix them well together, adding to them 
 half an ounce of salt, six eggs, a pound 
 of fresh butter, half a pound of stoned 
 raisins, two ounces of currants, half a 
 zlass of Malaga wine, and alittle saffron 
 in powder, Work them up together 
 thoroughly, roll it out two or three 
 times, and then let it stand for six hours 5 
 then having buttered a mould, pour in 
 your preparation and bake it. 
 
 “BACCHIC Cream.*—Put a pint anda 
 half of white wine, with some lemon peel, 
 coriander seed, a bit of cinnamon, and 
 three ounces of sugar, into astew-pan, and 
 let them boil a quarter ofan hour ; then 
 mix half a tea-spoonful of flour with the 
 yolks of six eggs in another stewpan, and 
 
 (35 ) 
 
 BAC 
 
 stirin by degrees the other previously 
 boiled ingredients. When about half 
 cold, strain the whole through a sieve 
 and put it in a dish in hot water, over the 
 fire, till the cream is set; lastly, take it 
 out, and put itin a cool place till ready 
 to serve. ; 
 
 Baccuic Sauce.*—Put a spoonful of 
 fine oil into a saucepan, with halfa pint 
 of good stock and a pintof white wine, 
 boil them together tiJ] reduced to nearly 
 half; then putin some shallots, garden 
 cress, tarragon, chervil, parsley, leeks, 
 &c. all shred very fine, season with 
 whole pepper and salt. Boil up the 
 whole together onee; serve with a little 
 cullis. This sauce is geod with any meat. 
 
 BACON ¢o broi/.—Make up a sheet of 
 paper into the form of a dripping-pan3 
 cut your bacon into thin slices, cut off 
 the rind, lay the bacon on the paper, 
 put it upon the gridiron, set over a slow 
 fire, and it will broil cleanly. 
 
 Bacon and Cabbages.*— Boil some fine 
 streaked bacon with a little stock, and the 
 ends of eight or ten sausages 5 boil in the 
 same stock some white cabbages for about 
 two hours, add salt and spices, and serve 
 very hot. Place your cablLages and 
 sausages alternately round the dish, and 
 the bacon in the middle. 
 
 Bacon Cake.*—Cut three-quarters of a 
 pound of streaked bacon in very thin 
 slices, and put them into a stew-pan for. 
 half an hour over a slow fire; then puta 
 quartern anda halfof flour ona pie-buard 3 
 make a hole in the middle, and pour into 
 it the melted fat of the bacon, a little salt, 
 and some water; knead the peste, and 
 let it stand an hour to rise; then put in 
 the slices of bacon at sinall distances from 
 each other, so as with the paste to forma 
 cake. Bake it an hour. 
 
 Bacon, to dry.—Cut the leg of a young 
 hog with a piece of the loin, and rub it 
 well once a day, for three days, with 
 saltpetre powdered, and brown sugar ; 
 then salt it well to look red; let it lie 
 for five or six weeks, and then hang it 
 up to dry. 
 
 Bacon and Kggs.*— Cut a quarter ofa 
 pound of streaked bacon into thin slices, . 
 and put them into a stew-pan over a slow 
 fire, taking care to turn them frequently ; 
 when sufficiently done, pour the melted 
 fat of the bacon into a dish, break over it 
 seven or eight egys, add two spoonsful of 
 gravy, alittle saltand pepper, and stew 
 the whole over a slow fire: pass a sala- 
 mander over it, and serve. 
 
 Bacon Fraze.—Beat eight eggs intoa, 
 batter, a little cream and flour, fry some 
 thin slices of bacen, and dipthem in it; 
 lay the bacon in a frying-pan, pour a little 
 batter over them; when one side is fried, 
 
 
 
BAC ( 36 ) 
 BACQUILLIOwith herbs.—Soak your . 
 
 turn, and pour more batter over them. 
 When both sides are of a good colour, lay 
 them on a dish and serve hot. ; 
 
 - Bacon, Gammon, to bake.—Lay it to 
 steep all night in water, scrape it clean, 
 and stuff it with all manner of sweet 
 herbs, as thyme, sage, savory, sweet mar- 
 joram, penny-royal, strawberry leaves, 
 violet leaves, and fennel; chop these 
 small, and mix them with the yolks of 
 hard eggs, pepper and nutmeg beaten, 
 and boil it until tender. When it is 
 cold pare off the under- side, pull off the 
 skin, season it with pepper and nutmeg, 
 and put it in a pie or pasty, with whole 
 cloves and slices of raw bacon laid over 
 it, and butter; close it, and bake it. 
 
 Bacon (to make).*—Rub the flitches 
 well with common salt, and let them lie 
 so that the brine may run from them. 
 In about a week rub off all the salt and 
 put themintoatub. Then rub into the 
 flitches a pound of saltpetre, pounded and 
 heated ; the next day do the same with 
 common salt, alse heated. Let them lie 
 a week, often rubbing, then turn and rub 
 them; do the same for three weeks ora 
 month. Atthe end of that time dry and 
 nang them up for use. 
 
 Bacon Omelet.*—Cut some streaky 
 bacon, which has been boiled for half an 
 hour, into dice, and fry it simply with a 
 bit of butter. When it begins to get 
 crisp, pour into the frving-pan a dozen 
 eggs (previously beaten), stir them well 
 with the bacon, gather up the edges of 
 the omelet, to keep it of a proper thick- 
 ness. 
 
 Bacon Tart.—Melt a pound of fat 
 bacon in a frying-pan, and strain it with 
 the bottoms of two or three artichokes, 
 two macaroons, and the raw yolks of a 
 couple of eggs; season with salt, pepper, 
 beaten cinnamon, and sugar; then set 
 it on the fire, stirring itcontinually with 
 a spoon, then put it into a patty-pan 
 upon a very thin sheet of paste, bake it 
 for half an hour without any covering or 
 paste, then ice it over with icing made 
 of sugar and orange flower. water. 
 
 “Bacon Toast.*—Cut off the ends of a 
 stale brick, and lard the middle with 
 streaked bacon; then with a very sharp 
 knife cut the loaf in slices about a quarter 
 ofan inch thick, dip them in egy, and 
 fry gently in a very hot pan, until 
 ofagoodcolour. Serve with clear sauce, 
 with a little vinegar and pepper. 
 
 ~ Bacon Toast.*—Cut some thin slices of 
 bread about two or three inches long, 
 cut some streaked bacon in small pieces, 
 dip them into a raw egg beaten up with 
 shred parsley, green onions or shallots, 
 and pepper ; fry over aslow fire and serve 
 with clear sauce and a little vinegar in it. 
 
 BAL 
 
 fish well; then boil and take out all the 
 bones. Wash and chop small some spi- 
 nach, sorrel, green onions, and parsley 3. 
 then add fresh butter, essence of ancho- 
 
 -vies, cayenne pepper, and plenty of Se- 
 
 ville orangejuice. Sweatthe herbs dowa, 
 add the fish, and simmer till tender. — 
 
 BADIANE, Indian.*—Take a pound 
 of starred anise, pound and infuse it in 
 six quarts of good brandy for a week, 
 when.add to it a pint and a half of water, 
 and distil it. Dissolve seven pounds 
 
 and a half of sugar in seven pints of 
 
 water, and addit to the distilled liqueur. 
 Stir it well, strain and bottleit. 
 This is also called Badiane Cream. 
 Some persons colour it with a little co- 
 chineal, itis then called O7/ of Badiane. 
 
 BAIN Marte.—A flat vessel, contain- 
 
 ing boiling water, meant to hold other 
 sauce-pans, either for purposes of cookery 
 or to keep dishes hot. The advantages 
 of preserving the heat of dishes by the 
 
 bain marie is this, that no change is ef- 
 
 fected in the flavour of the ingredients. _ 
 
 BAKING.—The following useful ob- 
 servations, written by Mr. Turner, 
 English and French Bread and Biscuit 
 Baker, at the instance of the author of 
 
 the Cook’s Oracle, ave printed in that 
 
 very popular work :— 
 
 ‘Baking is one of the cheapest and. 
 most convenient ways of dressing a din- 
 
 ner in small families; and I may say, 
 
 that the oven is often the only kitchen 
 
 a poor man has, if he wishes to enjoy a 
 
 joint of meat at home with his family. 
 “*T do not mean to deny the superior 
 
 excellence of roasting, to baking; but 
 
 some joints, when baked, so nearly ap-- 
 he same when roasted, that. 
 
 proach to t 
 [have known them to be carried to the 
 table, and eaten as such with great satis 
 faction. j 
 *¢ Legs and loins of pork; legs of mut- 
 ton; fillets of veal; and many other 
 joints, will bake to great advantage. if 
 the meat be good, 1 mean well fed,, ra- 
 ther inclined to be fat; if the meat be 
 poor, no baker can give satisfaction. 
 
 ** When bakinga joint of poor meat, ° 
 
 before it has been half baked, Ihave seen 
 it start from the bone, and shrivel up 
 scarcely to be believed. 
 
 ‘* Besides those joints above-mention- 
 ed, I shall enumerate a few other dishes 
 
 which I can particularly recommend. 
 
 See Pig, Goose, Buttock of Beef, Ham.”’ 
 BALM Wine.—Boil twenty pounds of 
 
 lump sugar in four gallons and a half of 
 
 water gently for an hour, and putitina 
 tub to cool. Bruise two pounds of the 
 tops of green balm. and put them intoa 
 barrel with a little new yest, and when 
 
 i a 
 
BAR 
 
 the syrup is nearly cold pour it on the 
 balm. Stir it well together, and Jet it 
 stand twenty-four hours, stirring fre- 
 quently; bring it up, and when it has 
 stood for six weeks, bottle it. Put a lump 
 
 of sugar into each bottle; cork it tight. 
 
 The longer it is kept the better it will 
 
 ie. 
 . BALSAM (Syrup of).—Put an ounce 
 
 of balsam of tolu into a quart of spring 
 water, and boil them two hours; adda 
 pound of white pounded sugar-candy, and 
 boil it halfan hourlonger. Take out the 
 balsam, and strain the syrup twice; when 
 cold, bottle it. 
 
 BAMBOO (Knglish).—Cut the large 
 youny shoots of elder, take off the outer 
 peel or skin, and lay them in strong salt 
 and water one night. Dry each piece 
 separately in a cloth. Have ready a 
 pickle made as follows: to a quart of 
 vinegar put am ounce of white pepper, 
 the same of sliced girger, a little mace 
 and pimento, pour this boiling hot on the 
 elder shoots, in a stone jar, stop it close, 
 and setit by the fire two hours, turning it 
 often. If not green when cold, strain off 
 the liquor, boil, and pour it on as before. 
 
 BANBURY Cakes. — Make some 
 dough with two table spoonfuls of thick 
 yeast, a gil of warm milk, and a pound 
 of flour ; when it has worked alittle, mix 
 with it half a pound of currants washed 
 and picked, half a pound of candied 
 orange and lemon peel cut small, all- 
 spice, ginger, and nutmeg, of each a 
 
 quarter of an ounce; mix the whole to- 
 
 gether with half a pound of honey. Pat 
 them into puff paste, cut in an oval form, 
 cover and sift sugar over: bake thema 
 quarter of an hour in a moderate oven. 
 BARBADOES Cream.*—Take the 
 zests of three fine cedrats, two drachms of 
 cinnamon, and two of mace, and put 
 them into three quarts of brandy; close 
 the vessel hermetically, and let it infuse 
 for a week, then distil it in an alembic. 
 Dissolve over the fire three pounds of 
 sugar ina quart of pure river water, add to 
 it half a pound of orange flower water, 
 work the mixture, and filter it through a 
 straining bag into bottles for use. 
 Barsapvoes Water.—Take the outer 
 rind of eight large florentine citrons, half 
 an ounce of bruised cinnamon, and a gal- 
 lon of rectified spirit; distil in the dain 
 murie ; dissolve two pounds of sugar ina 
 quart of water; mix it with the distilled 
 liquor ; filter and bottle it for use. 
 Barpavors Vater bnh eaten i 
 —Infuse the yellow rind of six bergamots, 
 half an ounce of cinnamon, and two 
 
 drachms of cloves bruised, for six days. 
 
 in a gallon of rectified spirit ; then adda 
 drachm of saffron, and let the whole stand 
 
 ( 37 ) 
 
 BAR 
 
 six days longer. Dissolve two pounds of 
 sugar in a quart of water, add it to the 
 infusion, and filter for use. ~ 
 
 BARBEL Bozled.—Boil them in salt 
 and water: when sufficiently done, pour 
 away part of the water, and put to the 
 rest a pint of red wine, some salt and 
 vinegar, two onions sliced, a bunch of 
 sweet herbs, some nutmeg, mace, and 
 the juice of alemon; boil these well to- 
 gether with two or-three anchovies, then 
 put in the fish, simmer a short time, and 
 serve it with the sauce strained over it. 
 Shrimps or oysters may be added. 
 
 BarsBet Brotled.—Do them in white 
 
 pepper, with sweet herbs chopped small, 
 
 and butter. me 
 
 Barset Broiled with Sauce a U huile.* 
 —Take a barbel; gut it, scrape off the 
 scales, wash it, let it drain; wipe it dry ; 
 and split it down the back. Then ma- 
 rinate it in oil, with salt and whole pep- 
 per; broil it whole, being very careful 
 not to let it burn. Sprinkle it with oil 5 
 turn it, and take care that the white 
 side is of anice colour; when it is broiled, 
 dress it a dish, and garnish with slices of 
 lemon (taking out the pips and the white); 
 and serve with Sauce a Vhuile. 
 
 Barset, & court bouillon. — Take 
 a good sized barbel and draw it, 
 but not seale it; Jay it on a dish and 
 throw on it vinegar and salt, scalding 
 hot; then put into your fish-pan, white 
 wine, verjuice, salt, pepper, nutmeg, 
 cloves, bay-leaves, onion, lemon or 
 orange-peel, set it on the fire, and when 
 it boils very fast, put in your barbel, and 
 when boiled enough, take it up and serve 
 it dry upona clean napkin 3; for garnish, 
 parsley or garden cresses. 
 
 Barpet, Poupeton of.—Scale, bone, 
 and skin two or three barbels of a mo- 
 derate size, lay the flesh on a table with 
 the flesh of a good sized eel, some mush- 
 rooms, parsley, and cives, minced and 
 seasoned with salt, pepper, nutmeg, 
 and sweet basil shred; pound three 
 or four cloves, with a dozen coriander 
 seeds in amortar ; then putin the minced 
 fish, with a good piece of butter, and 
 pound all together; set these simmering 
 in milk or cream, and about a quarter of 
 a pound of crumb of bread; beat.ap in 
 it the yolks of four eggs when it is thick- 
 ened enough, and let it stand to cool; 
 then put into a mortar the yolks of four 
 raw eggs. and the bread and cream when 
 it is cold, and pound it well together. 
 Then make a ragoitit ofslices of barbel as 
 follows; first pee! small mushrooms, cut 
 some slices of barbel, rub them with 
 melted butter and broil them; sect a 
 saucepan over the fire with a piece of 
 butter, si it is melted, put in a little 
 
 
 
BAR 
 
 flour, and brown it; then put in the 
 mushrooms, and let them have two or 
 three turns; put ina little fish broth to 
 moisten them. and salt, pepper, and a 
 faggot of sweet herbs. When your bar- 
 bel is broiled, take off the skin, cut the 
 flesh into long slices, put them among 
 the mushrooms in the same pan, with 
 tails of cray-fish, and asparagus tops 
 blanched ; let them simmer over a gentle 
 fire. When all is enough, take the fat off 
 yourragout, and put in some cullis of veal 
 and ham; then take it off the fire, set 
 it to cool; rub a saucepan with fresh 
 butter, spread of the farce over it an 
 inch thick, or more; beat up an egg, and 
 rub it over it to make the farce lie the 
 smoother, place your ragout in the bot- 
 tom, cover the poupeton with the same 
 farce, rub it over with beaten eggs, and 
 bake itin an oven, or baking cover, wit 
 fire over and under it, when it is baked 
 turn it up-side down, make a hole in the 
 middle of the farce, the bigness of acrown 
 piece; pour in some cullis of cray-fish, 
 and serve it hot. 
 
 Bareeu Stewed.—Scale and guta large 
 barbel, wash it first in vinegar and salt, 
 afterwards in water; put it into a stew- 
 gan, with eel broth sufficient to cover 
 it; add some cloves, a bunch of sweet 
 herbs, and a bit of cinnamon; let them 
 stew gently till the fish is done, then 
 take it out, thicken the sauce with butter 
 and flour, and pour over the fish. 
 
 BarseE., to Stew.—Scald and draw the 
 barbels, then put some wine, fresh but- 
 ter, pepper, salt, and a bunch of sweet 
 herbs into the stew-pan, and put in the 
 fish; knead a bit of butter with a little 
 flour; and when they are ready, put 
 it in to thicken the same, and serve 
 it up. 
 
 Another way.—Some use no butter, 
 but otherwise dress them as above; and 
 when they are stewed, they serve them 
 with a ragout made of mushrooms, truf- 
 fles, morels, artichoke bottoms, fresh 
 butter, pepper and salt, broth made of 
 fish, or juice of onions. 
 
 BARBERRY Biscuits.—Press the 
 juice through a sieve from two peunds 
 of barberries, and mix with it five pounds 
 of sifted sugar; whisk the whites of four 
 eggs and add them to the fruit; pre- 
 pare some square paper cases, fill them 
 with the jam, make them quite smoogh, 
 lay them on sieves, and put them into a 
 stove, and let them remain six or eight 
 days. When perfectly dry, take away 
 the papers : keep them in a dry place. 
 
 Barserries, to Candy.—Take the 
 barberries out of the preserve, and wash 
 off the syrup in warm water; then sift 
 
 over them some fine sugar, and set them | 
 
 (38) 
 
 BAR 
 
 in an oven, often moving them, and 
 
 ete. sugar upon them until they are 
 ry. riggs re ° Oo 
 
 Barserry Conserve.*—Put a pound - 
 
 of ripe barberries and half an ounce of 
 
 powdered fennel seed into a silver vessel, 
 with a glass of water; boil them three or 
 
 four times, and press the juice through a 
 sieve. Replace the vessel en the fire 
 with the juice, and add to it a pound and 
 ahalfofsugar, boiled az cassé.. Boil to- 
 gether a few times, and then pour the 
 conserve into cases. (deni 
 BarBerry Conserve.*—Take out the 
 seeds from a pound and a half of very 
 ripe barberries, put some water intoa 
 deep silver dish or pan, and putin your 
 barberries as you seed them; after this 
 boil them with one ounce of powdered 
 fennel seed until the barberries aré 
 broken; then squeeze them in a sieve 
 
 or through a cloth, to extract the juice 
 
 from them} clean the vessel in which 
 you put your barberries at first; and 
 put into it the juice just extracted from 
 the fruit, and pour on it two pounds 
 
 of sugar boiled aw cassé; then boil this 
 
 preparation until the sugar is done to 
 petit cassé; then take it off the fire and 
 stir it with a spoon until the sugar bub- 
 bles up; then pouritinto moulds. 
 
 Barserry Drops.—Cut off the black 
 tops, and roast the fruit before the fire 
 till soft enough to pulp with a silver 
 spoon through a sieve into a china basin, 
 then set the basin in a saucepan of water 
 the size of the top of the basin, and stir 
 the barberries till they become thick. 
 When cold, put to every pint, a pound 
 and a half of the best sugar pounded as 
 fine as possible. 
 gar together for two hours and a haif (er 
 more for a large quantity), then drop it 
 on sheets of white thick paper. If, when 
 you drop, it runs, there is not sugar 
 enough, and it will look rough if you put 
 too much. 
 
 Barzerry Ice.—Put some barber- 
 ries into a pan without water, set it 
 
 over a gentle fire, stirring them constant+" 
 
 ly; when warm, pass them through a 
 sieve, into a pan, add to the liquor clari- 
 fied sugar ; if too thick, puta little water, 
 but no lemon juice. as the barberries are 
 sufficiently acid without ; then put it into 
 the sabotiére to congeal. 
 
 Barpserry Ice Cream.—Put a large 
 spoonful of barberry jam into a pint of 
 cream; add the juice of a lemon anda 
 little cochiveal; stir it well, and finish as 
 directed, see Icr. dy 
 
 Barperry Ice (Water). —Mix one 
 spoonful ot barberry jam with the juice 
 ‘fa lemon, a pint of water, and a little 
 cochineal; pass it through a sieve and 
 
 
 
 Beat the fruit and su» — 
 
 
 
 
 

 
 | 
 
 BAR 
 
 freeze it; take care that it is thick and 
 smooth before you put in moulds. 
 
 Bareeanry Jelly.—Pick a pint of bar- 
 berries, and put them into a stew-pan 
 with boiling water, cover it close and let 
 it stand till nearly cold. Seton the fire 
 some clarified sugar with a little water, 
 (making a quart together;) when it be- 
 gins to boil, skim it well, put in the bar- 
 berries, let them boil an hour; squeeze 
 the juice of three lemons through a 
 sieve into a basin, to this, pass the liquor 
 ies the barberries, and then the isin- 
 glass. 
 
 Bareerry Jelly.* — Take some very 
 ripe burberries (what quantity you 
 please) and before you seed them take 
 two thirds of their weight in sugar. Boil 
 your sugar au perlé, then put your bar- 
 berries into it, and give the whole a few 
 boilings, then pass it through a silk sieve 
 into a pan, pressing the barberries with a 
 spoon to extract as much juice as possi- 
 ble from them; this done, put it again 
 over the fire, and when you perceive it 
 begins to form the scum, take it off and 
 pour it into pots. 
 
 Barzserry Marchpane.*—Take three 
 pounds of sweet almonds, two pounds 
 and a half of sugar, and a pound of bar- 
 berries ; pound the almonds to a paste, 
 mix them with the sugar boiled to petzt 
 dSoulé, and then add the juice of the bar- 
 berries strained ; stir them together well, 
 and place them on hot ashes, stirring 
 them continually until the paste is form- 
 ed; then putit on a table sprinkled with 
 sugarand let it cool; spread it cut about 
 the thickness of a crown piece, cut it 
 into various forms, place them on sheets 
 of paper, and bake them ina moderate 
 oven and glaze them. You may use any 
 other fruit you think proper. 
 
 Barperry Marmalade.* Take three 
 pounds of very ripe barberries, the same 
 quantity of sugar, and a pound of water : 
 put the water into a deep broad silver or 
 eopper pan, and as you take the seeds out 
 of the barberries, throw the latter into 
 water, then give them a few boilings over 
 the fire: after this put them into asieve, 
 and bruise them to extract the pulp, 
 which must again be put over the fire 
 until the moisture has entirely evapo- 
 rated. This done, if the pan.in which 
 you put your barberries at first was of 
 copper, pour the pulp which was extract- 
 ed from the fruit into an earthen vessel 
 to prevent the acid of the fruit when 
 heated from acting on the copper; but 
 if your vessel was of silver, you may 
 safely put your pulp into it when heated, 
 then pour upon thepulp the sugar, which 
 must be previously clarified and boiled 
 au cassé ; give the whole a few boilings, 
 
 ( 39 ) 
 
 
 
 BAR 
 
 stirring it well with a wooden spoon, 
 then pour your marmalade into pots. 
 
 Barserry Pastile.—Dissolve half an 
 ounce of gum-dragon in a glass of water, 
 Strain it in a cloth or bag, and put it into 
 a mortar, with a spoonful of barberry 
 marmaiade; mix it well, and add as 
 much powder sugar as will make it intoa 
 malleable paste; you may also put in a 
 little cochineal dissolved ; form it into 
 what shapes you please. 
 
 Barserey Pickle.—Bruise and strain 
 ripe barberries, and to a pint of juice put 
 three pints of vinegar, a quarter of a 
 pound of loaf sugar, an ounce of salt, and 
 
 a quarter of an ounce of pounded ginger, 
 
 Boil all together, skim it clean, and pour 
 
 it while boiling into jars in which have 
 been put bunches of ripe barberries. 
 When cold, add a little bruised cochineal. 
 Tie them close. 
 
 BaRBERRIES preserved in Bunches.*— 
 
 Choose those barberries which have the 
 largest seeds, which may be extracted 
 carefully with the nib of a pen. 
 
 q Weigh 
 your fruit, and mix it with an equal 
 
 weight of sugar boiled to petit bouwlé ; poil 
 them together two or three times, and 
 skim it. 
 sel until the next day, when it may be 
 
 Set it aside in an earthen ves-~- 
 
 put in pots and covered. 
 
 Barzerriges Stewed.*—Take large and 
 ripe barberries of a fine red colour, and 
 pick them. oil sugar to /a plume, and 
 then throw in your barberries, and do 
 them together seven or eight times. 
 Skim, and put it in pots. 
 
 Larperry Syrup.—Pick the barber- 
 ries, boil and pulp them, then strain 
 them, and clarify the juice ; then boil 
 it up with as many pounds of fine sugar 
 into a syrup, and if that does not make 
 it thick enough, add more sugar. : 
 
 Barperry /Vafers.—Press out the 
 juice from as many barberries as you 
 may require, and mix it with powder 
 sugar, and the white of one egg, and stir 
 it up with a wooden or silver spoon, to a 
 fine paste. Lay a sheet of wafer paper 
 on a baking plate, and spread your paste 
 over it very thin with a knife; cut it into 
 twelve pieces, and put them round a 
 stick (the paste upwards) in a het stove 
 to curl ; when half curled, take them off 
 carefully, and set them up endways in a 
 sieve ; let them stand for a whole day in 
 a hot stove. 
 
 Barperry /Vater.—-Put two large 
 spoonfuls of barberry jam, the juice of 
 two lemons and a gill of syrup in a basin, 
 and dilute it with water; add a little 
 cochinea], and if not rich enough, more 
 syrup; strain it through a fine sieve. 
 
 BARLEY Broth.—Chop a leg of beef 
 in pieces, boil it in three gallons of water, 
 
 
 
BAR 
 
 with a carrot and a crust of bread, till 
 reduced to half; then strain it off and 
 put it into the pot again with half a 
 ound of barley, four or five heads of ce- 
 ery cut small, a bunch of sweet herbs, 
 an onion, a little chopped parsley, and a 
 few marigolds. Let it boil an hour. Take 
 an old cock or large fowl and put it into 
 the pot, boil till the broth is quite good. 
 Season with salt, take out the onion and 
 herbs, and serve it. The fowl may be 
 omitted. 
 
 Barwey Cream.—Boil a small quantity 
 of pearl bariey in milk and water, till 
 tender, strain off the liquor, and put the 
 barley intoa quart of cream, to boil a 
 little. Then take the whites of five eggs 
 and the yelk of one, beat them with one 
 spoonful of flour, and two of orange-flower 
 water. Vake the cream from the fire, 
 mix the eggs in by degrees, and set it 
 over the fire again to thicken. Sweeten 
 it, and pour into cups or glasses for 
 use. 
 
 Bartey Grue/.—Take three ounces 
 of pear! barley, of which make a quart of 
 barley-water; if it be not white, shiit it 
 once or twice; put in two ounces of cur- 
 rants clean picked and washed, and when 
 they are plumped, pour out the gruel 
 and Jet it cool a litle ; then put in the 
 yolks of three ezgs well beaten, half a 
 pint of white wine, and of new thick 
 cream half a pint, and lemon peel; then 
 sweeten with fine sugar to your taste} 
 stir it gently over the fire, until it is thick 
 as cream. 
 
 Baruey Posset. — Boil a pound of 
 French barley in three quarts of milk; 
 when boiled enough, put in three quarts 
 of cream, some cianamon and mace, 
 sweeten it with sugar ; let it stand unti! 
 it is butjust warm, then putin a quart 
 of whitt-wine, froth it up; to be eaten 
 either with a spoon, or press out the 
 liqnor to drink. 
 
 Barty Pudding.*—Take a pound of 
 pearl-barley well washed, three quarts 
 of new milk, one quart of cream, and half 
 a pound of double refined sugar, a grated 
 nutmeg, and tome salt; mix them well 
 together, then put them into a deep pan, 
 and bake it ; then take it out of the oven, 
 and put into it six eggs well beaten, six 
 ounces of beef marrow, and a quarter of 
 a pound of grated bread; mix all well 
 together, then put it into another pan, 
 bake it again, and it will be excellent. 
 
 Baruey (French) Pudding.—Put toa 
 quart of cream, six eggs well beaten, 
 half the whites, sweeten to your palate, a 
 little orange flower water, or rose water, 
 anda pound of melied butter; then put 
 in six fev dtals of French barley that has 
 previously been boiled tender in milk, 
 
 ( 40 ) 
 
 BAR’ 
 
 butter a dish, and put it in. It will take 
 as long baking as avenison pasty. 
 
 Bariey (Pearl) Pudding.-— Get a 
 pound of pearl barley, wash it clean, put 
 to itthree quarts of new milk, and half 
 a pound of double refined sugar, a nut- 
 meg grated; then putit into a deep pan, 
 and bake it. Take it out of the oven, 
 beat up six eggs, mix all well together, 
 buiter a dish, pour it in, bake it again an 
 hour, and it will be excellent. 
 
 Baruey Soup.—Wash your barley well 
 in warm water, then boil itin good broth 
 slowly, adding a little butter ; give it sub- 
 stance with either cray-fish cullis ad la 
 Reine, or any other, or without any, if 
 you like it better plain. 
 
 Barwiey Sugar.*—Clarify two pounds 
 of sugar, and boil it to carame/ height, in 
 a deep copper vessel with a lip}; pour it 
 in straight lines avout an inch thick, ona 
 marble slab previously rubbed with but- 
 ter. Whilst hot, take each end of the 
 strips of sugar and twist it; when cold 
 cut itinto proper lengths and put them 
 by in glasses. They must be kept in a 
 cry place. . 
 
 Baruey Sugar Drops.—Proceed as for | 
 barleysegar. Have ready a large sheet 
 of white paper, covered with a smooth 
 laver of siited sugar. Pour out the boiled 
 Sugar in drops the size ofashilling; when 
 cold, fold them sepatately in paper, a few 
 drops of the essence of ginger or lemon 
 will improve the flavour. 
 
 Baruey Syrup.—Make of a pound of 
 barley three quarts of harley water; 
 strain out the barley, and put to the wa- 
 ter a handful of scabious, tormentil, hys- 
 sop. agrimony, horehound, maiden hair, 
 sanicle,betony, burage,bugloss, rosemary, 
 marigolds, sage, viclets, and cowslips, of 
 each a pint, when picked ; a pound of sun 
 raisins stoned, halfa pound of figs cut, a 
 quarter of a pound of dates stoned ; halfa 
 pound of green liquorice, carraway, fenne} 
 and aniseed, of each one ounce, harts- 
 horn, ivy, elecampane roots, of each an 
 ounce; the roots of fennel, asparagus, 
 couchgrass, polipodium, and oak parsley, 
 of each a handful: elean, bruise the 
 seeds, slice the roots, and put all inte 
 the barley water, cover close, and boil 
 gently for twelve hours; then strain and 
 press out the juice, and let it stand twen- 
 ty-four hours; when clear, add to it rose- 
 water and hyssop, half a pint of each, and 
 a pint of clarified juice of coltsfect, a 
 drachm of saffron, three pints of the best 
 honey, and as many pounds of sugar as 
 quarts of liquor, boll: this an hour and 
 a half, keeping it clean scummed, then 
 bottle it, cork it well, and put by for use. 
 
 Baruey Water.—Put a qvarter of a 
 pound of pearl-barley into two quarts of 
 
 % 
 
* BEA ( 41 ) 
 
 water, let it boil, skim it very clean, boil 
 half away, and strain it off. Sweeten 
 according to taste, and put in two glasses 
 of white wine, or some lemon juice. 
 Drink it warm. 
 
 Banuey /Vine.—Boil half a pound of 
 French barley in three waters, save about 
 three pints of the last water, and mix it 
 with a quart of white wine, halfa pint of 
 borage water, as much clary water, a lit- 
 tle red rose water, the juice of five or six 
 lemons, three quarters of a pound of 
 sugar, the rind of a lemon. Strain and 
 bottle it up. I } 
 
 BASIL Vinegar or /Vine.—Filla wide 
 mouthed bottie with fresh green leaves of 
 Basil, and cover them with vinegar or 
 wine, and let them steep for ten days}; if 
 you wish a very strong essence, strain 
 the liquor, put it on some fresh leaves, 
 
 BATH Buns.—Rub together, with the 
 and, one pound of fine flour and halfa 
 
 and let it steep fourteen days longer. 
 
 i 
 
 pound of butter; beat six eggs, and add 
 them to the flour with a table spoonful of 
 good. yeast. Mix them altogether with 
 half atea cup fullofmilk ; set itin a warm 
 place for an hour} mix in six ounces of 
 sifted sugar, and a few carraway secds. 
 Mould them into buns with a table spoon 
 on a baking plate ; throw six or eight car- 
 raway comfits on each, and bake them in 
 a hot oven apout ten minutes. These 
 quantities should make eighteen buns. 
 
 BATTER for Fish, Meat, Fritters, 
 §c.—Prepare it with fine flour, salt, a 
 little oil, beer, vinegar, or white wine and 
 the whites of eggs beat up; when ofa pro- 
 per thickness it will drop out of the spoon 
 about the size of anutmeg atonce. Fry 
 in oil or hog’s-lard. 
 
 Barrer Pudding.—Take six spoonfuls 
 of flour, put them in astewpan with about 
 a teaspoonful of sait and nalf a nutmeg 
 grated ; mix this up with about a pint 
 and a half of new milk; beat up six eggs 
 in a basin and stir them weil into the bat- 
 ter; butter a basin or mould well, pour 
 it in, tie it tight with a cloth, and boil 
 it two hours and a half; serve with 
 
 wine sance. This pudding may also be’ 
 
 baked, for which three quarters of an 
 
 bour are sufficient. Currants or stoned | 
 
 raisins may be added. ; 
 Barrer Pudding without Eggs.—Mix 
 six spoonsful of flour with a small por- 
 tion of a quart of milk ; and when smooth 
 add the remainder of the milk, a tea- 
 spoonful of salt, two tea-spoonsful of 
 grated ginger, and two of tincture of saf- 
 fron; stir all together well, and boil it 
 an hour. Fruit may. be added or not. 
 BEANS 4 1’ Anglaise.* —Cut, wash, 
 and boil the beans. and then throw them 
 into a cullender. Puta piece of butter 
 
 BEA 
 
 into your table-dish, lay the beans on it, 
 and garnish them with chopped parsley 
 laid round like a cord ; heat the dish and 
 serve. 
 
 Beans Botled.—Boil them in water, 
 with plenty of salt in it, till tender. 
 Boil and chop parsley, put it into melted 
 butter, and serve it as sauce. 
 
 Another way.—Boil in salt and water 
 with a bunch of savory; drain, and then 
 put them into astewpan with five spoon- 
 fuls of sauce tournée reduced, the yolks 
 of three eggs and a little salt, add a piece 
 of fresh butter, and stir it constantly till 
 of a proper thickness. 
 
 Bean Bread.—Is made in the same 
 way as almond bread; leave out the musk 
 or ambergris, if you please. 
 
 Bean Cakes.—Take an equal quantity 
 of fine sugar and blanched almonds cut in 
 slips lengthways; slice some preserved 
 orange, lemon, and citron peel; beat the 
 white of an egy to a froth with a litthe 
 orange flower water; put as much of it 
 into the sugar as wili just wet it; and 
 with the point of a knife, build up your 
 almonds, piling it round as high as you 
 can upon a wafer; put some ambergris 
 also to your sugar, and bake them. 
 
 Beans @ la Créme.—Are done in the 
 same way as ala Macedoine, omitting the 
 artichokes and wine; but) when stewed, 
 thicken with cream and yolks of eggs. 
 
 Beans @ la Macédoine.—Shred some 
 parsley, green onions, mushrooms, and 
 Savory, and put them into a stewpan 
 with a bit of butter rolled in flour; 
 moisten with stock and white wine; let 
 it boil over a slow fire: then put in three 
 artichoke bottoms, previously blanched 
 in boiling water,and cutin small squares, 
 with a quartern of young garden beans, 
 the skins off, and parboiled; stew them, 
 season with salt and pepper, take out the 
 herbs, and serve the beans with the 
 sauce thick. 
 
 Beans with Parsnips.—Take two large 
 parsnips, scrape them clean, and boil 
 
 them in water. When tender take them - 
 
 up, Scrape all the soft into a sauce-pan, 
 add to them four spoonsful of cream, a 
 piece of butter the size of an hen’s egg, 
 chop them in a sauce-pan well; and 
 when they are quite thick, heap them up 
 in the middie of the dish, and a ragout 
 of beans ail round, 
 Beans @ la Poulette.*—Put them into 
 a stewpan with some butter, parsley, 
 green onions and a little savory ; shake 
 them over the fire, add a little flour, a 
 lump of sugar and a little stock. When 
 done put in the yolks of three eggs, beat 
 up with a little milk. 
 Beans (Purée of white).—Chop some 
 onions, and fry ae lightly in a little 
 E 
 
 
 
 
 
 itil ae ee 6 
 
 
 
- ay 
 
 BEA | ( 42 ) 
 
 butter and flour, and moisten with a 
 spoonful or two of broth. Let the 
 onions be thoroughly done; boil the 
 beans in this for half an hour, season 
 them well without any pepper, and strain 
 them through a tammy. Reduce the 
 purée over a brisk fire, take off the white 
 scum, and before you serve refine it with 
 a bit of fresh butter and two spoonfuls 
 of thick cream: garnish with fried crusts 
 of bread. This may be made brown by 
 frying the onions a deep colour, and 
 moistening them with espagnole or veal 
 gravy. 
 
 Bean Tansey.—Yake two quarts of 
 beans, blanch and beat them very fine 
 in a mortar; season with pepper, salt 
 and mace; then put in the yolks of six 
 eggs, and a quarter of a pound of butter, 
 a pint of cream, half a piot of sack, and 
 sweeten according to your taste. Soak 
 four Naples biscuits in half a pint of 
 milk, mix them with the other ingre- 
 dients, half a pint of the juice of spinach, 
 with two or three sprigs of tansey beat 
 with it. Butter a pan, and bake it, then 
 turn it en a dish, and stick it al] over 
 with candied citron and orange peel cut 
 smal!, Garnish with Seville orange. 
 
 Bean Tarts.~Make a puff pasie, and 
 put into your patty-pans; then boil 
 green beans, blanch them, and put into 
 the paste a layer of beans, and a layer of 
 various sweetmeats, but no quinces, 
 strewing a little loaf sugar between each 
 layer; put in some juice of Jemon, also 
 some marrow seasoned with salt, cloves, 
 mace, nuimeg, candied lemon or orange- 
 peel; cover the patties, make a small 
 hole at top, and put in alittle lemon- 
 juice; then bake them, and when taken 
 out of the oven, put in some white Mie 
 thickened with the yolk of an egg, an 
 a bit of butter. To be eaten hot. 
 
 Beans (French) en Allumette.*—Wash, 
 pick, and blanch your beans; throw them 
 intocold water; cutoff the ends, and finish 
 boiling them witha little brandy; drain, 
 then dip in batter, and fry them of a 
 light colour; whilst hot sprinkle sugar 
 over and glaze them. 
 
 Beans (French) in Black Butter.*— 
 When the beans are scalded, drainthem 
 well; season them with salt and pepper, 
 and having placed them in your dish, 
 pour some black butter (see Brack 
 Butter) over them, and serve. 
 
 Another way.*—Having well-drained 
 the beans, colour some butter in a stew- 
 pan, and then toss up your beans in it, 
 over a large fire; season, and then 
 pie them in a dish for table; adda 
 ittle vinegar. 
 
 Beans (French) & la Bretonne.*— 
 Cutan onion or two into dice, and put 
 
 BEA 
 
 them in a saucepan with some butter, 
 
 over a stove; when they begin to brown 
 add some espagnole, or a pinch of flour + 
 
 as soon as the onions and flour are suf- 
 ficiently brown, moisien them with a_ 
 
 ladleful of good gravy, season with salt 
 and whole pepper; reduce this sauce, 
 
 and having boiled the beans put them 
 
 into it, and simmer all together. 
 _ Beans (french) en Butsson.*—Choose 
 your beans as near of a size as you can }. 
 split, wash, and boil them as usual; 
 when done, put them into cold water, 
 and as soon as your beans are cold, 
 drain them ina cullender, then dry them 
 in anapkin; toss them up with seme 
 oil, vinegar, salt, mz¢gnonette, shred 
 paisley aod shallot. Dress the beans in 
 a crouscade, in the same way as Aspara- 
 gus en Croustade. 
 Beans (french) to keep.* — Gather 
 
 them as for daily use, and string them; | 
 
 put chem into betiles, iflarge, cut them $ 
 shake the botiles that the beans may 
 fall close, and proceed as with Windsor 
 beans. Waite Beuns ave done in the 
 same way, but they must not be gather- 
 ed until the shell has turned yellowish 3 
 these must be two hours in the ain- 
 
 marie. One hour is enough for the 
 
 green. 
 
 Beans (French) to keep.—Gather 
 them ona dry day, and lay themin the 
 sun. Keep them ina dry place in papers 3 
 before you use them, put them in warm 
 water. ' 
 
 Beans (ifrench) Liés.*—Scald your 
 beans, drain and cool them; put into a 
 saucepan two ounces of butter and some 
 sweet herbs chopped fine. When the 
 butter is hot, add two spoonstul of flour, 
 a glass of stock, a little salt and pepper ; 
 as soon as the sauce boils, put in the 
 beans, and toss them up; just before you 
 serve them thicken it with the yolks of 
 two eggs. You may add lemon-juice if 
 you think proper. 
 
 Beans (French) @ la Lionaise.*—Cut 
 some-onions in slices, and fry them of 
 a good colour in oil; add to them some 
 French beans previously boiled in salt 
 water with shred parsley, salt, and pep- 
 per; toss them up with the onions. 
 Place them in your dish; heat some 
 vince in the frying-pan, and pour itover 
 them, 
 
 Beans (French) @ la Maitre d’ Hétel.* 
 —Prepare your beans as for boiling ; put 
 into a stewpan a piece of butter, shred 
 parsley, and green onions; when the 
 butter is melted, add the French beans, 
 turn them a few times over the fire, 
 shake in some flour, and moisten with a 
 little good stock, well seasoned; boil till 
 the sauce is consumed; then put in the 
 
 ee ee ee ae ee 
 
 5 
 
 
 
 ee ee ee, eee ee 
 
BEA 
 
 yolks of three eggs, beat up with some 
 milk; and, lastly, add a little vinegar or 
 verjuice. Cullis or veal gravy may be 
 used instead of the eggs. 
 
 Beans (French) pickled.—Lay them in 
 salt and water for nine days, then adda 
 little vinegar, and boil them in the li- 
 quor; when they become green, drain, 
 wipe them dry, and put the beans into a 
 jar. Boil some vinegar, ginger, mace, 
 pepper cloves, and mustard-seed, all 
 
 ruised, and, while hot, pour it on the 
 beans. Cover them close when cold. 
 
 Beans (french) & la Provengale.—Boil 
 your beans insalt and water, drain and 
 lay them on the fire in astewpan until 
 perfectly dryand hot. Squeeze two #mall 
 pieces of garlick on the dresser with a 
 wooden spoon, mixed with a little fresh 
 butter ; put this and a quarter of a pound 
 of butter to the beans, and stir it well till 
 properly combined. Mix some parsley, 
 shalots, and green onions, chopped fine, 
 and a little olive oil. Keep stirring, sea- 
 son it well, and add the juice of a lemon. 
 Serve it very hot. 
 
 Beans (French) Ragott of.—Do not 
 split, but cut your beans in two, fry and 
 drain them: shake over a little flour. 
 Put to them some good gravy, an onion, 
 a little pounded cloves, cayenne, and 
 salt; some ketchup; boil them together, 
 shaking it. Take out the enion, and 
 serve hot. 
 
 Beans (French) Ragott of, a  An- 
 glaise.—Take a quarter of a peck of 
 beans, string and cyt them across, but 
 do not split them, lay them in salt and 
 water a short time, and then dry them 
 thoroughly in a coarse cloth. Fry them 
 of a nice brown, and having poured off 
 all the fat, put in a quarter of a pint of 
 hot water, stir it and let it boil; then 
 add a quarter of a pound of fresh butter 
 rolledin flour, two spoonsful of catsup, 
 one of mushroom pickle, four of white. 
 an onion stuck with six cloves, pounded 
 mace, halfa nutmeg grated, pepper and 
 salt; stir all together weil, throw in the 
 beans, shake them about a minute or 
 two, take out the onion, and dish the 
 beans with the sauce. Garnish as you 
 please. 
 
 Beans (French) Ragott, with Cadb- 
 bage.—Choose a nice close cabbage, and 
 having cleaned and trimmed it, parboil, 
 and take out great part of the middle, 
 which must be chopped very small with 
 a few boiled French pean, a carrot, and 
 a turnip, also boiled; mash altogether, 
 season them w'th pepper, salt, and nut- 
 meg, and stew them a few minutes with 
 some butter, stirring all the time. In 
 the mean while tie up the cabbage that 
 it may not fall to pieces, and put it into 
 
 ( 43 ) 
 
 BEA 
 
 a saucepan with four spoonsful of water, 
 two of wine, one of catsup, the samé 
 of mushroom pickle, a bit of butter 
 rolled in flour, and a’ little pepper : 
 cover it close, and stew it gently; when 
 tender, place it in the table-dish, fill it 
 with the mashed roots, and put round 
 it the ragout of beans as above, and 
 serve it hot. The liquor the cabbage 
 was boiled in may be added. 
 
 Beans (french) Ragettt, with Forees 
 meat.—Make a ragofit of French beans, 
 as direcied, @ I’ Anglaise; mash two 
 large well-boiled carrots, season them 
 with pepper and salt; mix with thema 
 piece of butter and the yolks of two eggs 5 
 put this into a dish, form it according to 
 your fancy, bake it for a quarter of an 
 hour in a quick oven; when done, clean 
 your dish, pour the ragout round, and 
 serve. 
 
 Beans (French) Ragottt, with Par- 
 snips.—Boil two large parsnips till quite 
 tender, then scrape them into a sauce- 
 pan, adding fouc spoonstul of cream, a 
 piece of butter the size of an egg; mash 
 all together well, and when quite thick, 
 put it into a dish with the ragout of 
 French beans round. 
 
 Beans (French) Ragott, with Pota- 
 toes.—Boil two pounds of potatoes tho- 
 roughly, peel, and put them into a 
 saucepan with halfa pintof milk, a little 
 salt, and a quarter of a pound of butter; 
 stir it constantly; when it becomes so 
 thick that the spoon will hardly move, 
 buttec an earthen dish, and put in the 
 potaioes; flour and pour melted butter 
 and bread-crumbs over; set it in a 
 Dutch-oven, and when brown, place it 
 in a dish very carefully, and serve with 
 the ragout of beans round it. 
 
 Beans (French) Salad.* —Boil them 
 simply, drain, and let them cool; put 
 them in a dish, and garnish with par- 
 sley, pimpernel, and tarragon. Dress 
 like other salads. 
 
 Beans (French) with Wine.*—Brown 
 some sliced onions in butter, and mix 
 with them some French beans, boiled 
 and drained as usual, add wine, and sea- 
 son them with pepper and salt. 
 
 Beans ( Garden) preserved.*—Shel] the 
 beans when they are about half aa inch 
 long, and blanch them, put them into 
 bottles with a bunch of savory in each, 
 close the bottles hermetically, and pro- 
 ceed according to the directions for pre- 
 serving asparagus. Leave them in the 
 bain marie one hour and a half. If you 
 wish to preserve them in their coats, 
 take care to put them into bottles the 
 moment they are shelled, as they change 
 colour so quickly. An hour in the dan 
 marie is sufficient for these. 
 
 
 
 
 
<a ERE 
 
 BEE (44) 
 
 Bean (green) Pudding. — Boil and 
 
 blanch old beans, beat them in a mortar, | 
 
 with very little pepper and salt, some 
 cream, aud the yolk of an egg. A little 
 
 spinach juice to colourit. Boilia a basin | 
 
 that will just hold it an hour; pour par- 
 sley and butter over. Serve bacon to eat 
 with it. 
 
 Beans (Witte Kidney) with Gravy.*— 
 
 Boil and drain your beans; make a light | 
 
 roug, and mix it with some gravy, Sait, 
 pepper, and a little vinegar; throw the 
 beans into the sauce, and serve hot. 
 
 BECCAFICOS.* — These birds are 
 roasted, covered with bacon, and toast 
 
 ut under. Baste, while roasting, with 
 ard, and serve witha sprinkling of lemon 
 or verjuice. 
 
 BECHAMELLE.* — Reduce some 
 sauce fowrnée over a good fire, moisten 
 with chicken broth or consommé, con- 
 stantly stirring to prevent its catching ; 
 when of the proper consistence, add two 
 glasses of boiling cream, continue stir- 
 ring; pass it through a hair sieve, and 
 serve. , ; 
 
 BrecHamette Cake, — Boil a pint of 
 eream with a few pounded sweet al- 
 monds and a little coriander seed, then 
 strain it; use to it about a pound of fiour, 
 three eggs, and about as much butter as 
 will make it intoa paste, finish like all 
 other paste, and make into cakes, what 
 shape or size you please. 
 
 BecuaMe.te, Petits Pdtés of.*—Roll 
 out some pufi-paste, and line with it 
 some small custard moulds, fill them 
 np with paste, and bake in a hot oven; 
 then roll out some more paste for the 
 lids, and with a paste-cutter, rather 
 larger than your moulds, cut out an 
 equal number of pieces, derez them, put 
 a little lozenge on the top of each, and 
 bake them. When these are done, take 
 the eroustades, trim and dorez them 
 lightly, and having dried them in the 
 oven, fill them with Jechamelle. 
 
 BecHAMELLE Sauce.*—Put into a stew- 
 pan some veal and ham cut into dice. 
 carrots, cloves, onions, laurel leaves, 
 shallots, parsley, and scallions, all chop- 
 ped small; pepper, grated nutmeg, a 
 little salt and batter, a little veloulé and 
 econsonmé. Reduce it to half, and then 
 put in some cream : mix it well with your 
 sauce. Boil all together over a quick 
 fire, shaking it constantly, for an hour; 
 uf thick enough, strain it through a sieve, 
 
 BEEF.*—To secure prime beef or any 
 other butchers’ meat of superior quality, 
 for the larder, it is indispensable to deal 
 with a reputable butcher, as he will 
 neither purchase nor kill inferior stock. 
 Certain economical caterers, however, 
 will not confine themselves to any parti- 
 
 
 
 -BEE 
 
 cular tradesman. To such it is recom . 
 mended to bear their wits about them to 
 the shambles, for that shopkeeper that 
 cannot secure a constant customer, ac- 
 cording to the moral usages of a market — 
 is less regardful of his reputation, and 
 there is a general feeling of exultation 
 amongst the shopkeepers in a market- 
 place, when one of these shamble-hunt- 
 ing providers gets himself ovtwitted. 
 He must be cunning indeed who is a 
 match for the market-folks, — 
 
 The vigilance of three senses is ne- 
 cessary to these perambulating pur- 
 veyors, the sight, the touch, and the 
 smell; although the skilful provider will 
 depend alone upon the eye, as prime 
 meat bears its sterling character on the 
 surface. 3 ; 
 
 ‘True well-fed beef may be known at 
 once to the skilful eye, by the texture | 
 and colour: the lean will exhibit an open 
 grain of a deep coral red, and the fat will 
 appear of an healthy, oily smoothness, 
 inclining to white rather than yellow. 
 The suet firm and white. Yellow fat is 
 generally a sufficient test of inferior beef, _ 
 though itis acommon error to suppose | 
 the yellow tinge is a certain sign of the 
 beast having been fed on oil-cake. Oxen_ 
 fatted for slaughter on corn and turnips, | 
 will when killed frequently exhibit yel- 
 lew fat. ; 
 
 Heiler-beef of prime quality is scarcely 
 inferior to ox-beef: the texture of the 
 lean, however, is of a closer grain,.of a 
 paler coral red, and the fat whiter than 
 that of ox beef, ; 
 
 Cow-beef is also distinguished from 
 that of the ox, by the same characteris- 
 tics, only that in proportion to its greater 
 age, its texture will be still closer, the 
 flesh more coarse to the sight, and harder 
 to the touch. . 
 
 ‘It has been a practice amongst a many 
 farmers to feed oxen and calves on oil 
 cake, though by no means so prevalent 
 now as at that period when, a few years 
 ago, experimental agriculturists sought 
 to improve bDature, by crossing her in all 
 her operations, until he that had bred 
 the most perfect monster obtained the - 
 greatest prize. That much new and use- 
 ful light has been thrown upon the sub- 
 ject of breeding and feeding, is generally 
 acknowledged, to the credit of many 
 scientific gentlemen, who have devoted 
 their time and fortune to these pursuits; 
 but the artificial means resorted to, to 
 effect these ends, if pushed a little fur- 
 ther, would have excluded wholesome 
 beef and muttor from the larder. 
 
 The best beef,and that which is sought 
 by the most reputable butchers, is thet 
 ol the Scotch cattle, which, arriving from 
 
 
 
BEE 
 
 the north, is fed in English pastures. 
 Many counties feed this stock, but Nor- 
 folk has the preference, where the far 
 greater number are fed. 
 
 Heifers are usually fit for the slaughter 
 from two to three years old. 
 
 The ox is slaughtered from three to 
 five years old. 
 
 The Devon and Hereford breed, afford 
 Hoh beef, to which the Lincoinshire 
 breed is generally not to be compared. 
 The Sussex ox is not uncommonly 
 Slaughbiered at seven years, being pre- 
 viously worked at the plough. 
 
 With regard to artificial feeding, 
 whether on oil-cake or other nutriment, 
 to increase the flesh of animals for tie 
 slaughter, the result is held to be, ** that 
 
 ’ though generally the lean of fat anima!s 
 is the most tender and palatable, yet 
 that this is not so much the case when 
 the fat is rapidly produced by artificial 
 management in the feeding, (See the 
 articles Murron, Pork, &c.) 
 
 Beer @ Anglaise. —Vake a rump of 
 beef, or any piece you like better of the 
 same size; tie it up neatly with pack- 
 
 _ thread, and put it into a stewpan with 
 
 two or three carrots, a parsnip, three or 
 four onions, a bunch of parsley and green 
 onions, a clove of garlic, a bay leaf, thyme, 
 and basil ; moisten with some stock or 
 water, season, and let the beef stew gently 
 till half done, then put in a few small 
 cabbages, prepared in the following man- 
 ner; boil a large cabbage, and having 
 squeezed it perfectly dry, take off the 
 leaves one by one, and put within each 
 leaf a jitle veal or other forcemeat, 
 surrounding it with three or four more of 
 the leaves, in such a manner as to form 
 little caboages, something larger than an 
 egg; tie these with packthread, and let 
 them,be stewed with the beef. When 
 the whole is done, clean away the outside 
 loose fat, and put your beef in a dish, cut 
 the little cabbages in half,and place them 
 round the dish, with the cut side outward. 
 
 Takea little of the stew, strain it through 
 
 a sieve, and having skimmed off the fat, 
 
 add a little cullis to thicken it. Reduce 
 
 this over the fire to the consistence of a 
 
 sauce, serving it over the meat and cab- 
 bages. 
 
 Beer Amouretics in Marinade.—Beet 
 amoureties are prepared and dressed 
 exactly the same as beef brains; when 
 they are done, let them drain, then cut 
 them inio equal lengths, and fry them in 
 batter. 
 
 Breer Buked.—Let a buttock of beef 
 which has been in salt about a week, be 
 welj washed and put into an earthen pan, 
 with a pint of water; cover the pan tight 
 
 ( 45 ) 
 
 BEE 
 
 with twoor three sheets of fuolscap paper 
 —let it bake four or five hours in a mode- 
 rately heated oven. 
 
 Beer Baked like Red Deer to be eaten 
 cold.—Cut buttock of beef long ways with 
 the grain, beat it well with a rolling pin, 
 and broil it; when it is cold, lard it, and 
 marinate it in wine vinegar, salt, pepper, 
 cloves, mace, and two or three bay 
 leaves, for two or three days; then bake 
 itin rye paste; letit stand till itis cold 3 
 then fill it up with butter ; let it stand for 
 a fortnight before it is eaten. 
 
 Beer Boutlli.*—Take a rump of beef, 
 or pa:t oi one; bone and tie it together 
 In a neat form, and putit into a pot, with 
 any odd bits of butchei’s meat you may 
 happen to have in the house, either beef, 
 veal, or mutton; you may add, also, the 
 bones, feet, and necks of poultry or game, 
 the meat of which has been taken for 
 other dishes ; place your pot on a mode- 
 rate fire, not quite full of water, and 
 skim gently. When it has boiled a short 
 time, putin some salt, turnips, six car- 
 rots, and six onions, into one of which 
 you should stick three cloves; add a 
 bunch of teeks. Let the whole boil 
 gently, till the beef is perfectly done}; 
 then take it out, and serve it up either 
 With fresh parsley, with a sauce, or with 
 onions or ciher vegetables. 
 
 Beer (Boiled) to eat cold.—Slice your 
 beef as thin as possible, and also an 
 Onion or sbalot ; then squeeze on it the 
 juice of a Jemon or two, aad beat all to- 
 gether beiween two plates; when it is 
 well beaten, and tastes sharp of the 
 lemon, put it inio a deep dish, pick out 
 the onion, and pour oi! on it, sheed some 
 parsley and stiew over it, and garnish it 
 with lemon, and serve. 
 
 Beer Boiled with sweet Hcrés.*—Line 
 the bottom of a dish with butter, sweet. 
 he:bs chopped, and bread grated fine, 
 put uvon this your beef, cut as small as 
 possible, cover it with sweet herbs, pieces 
 of butter, and bread grated fine, let it cook 
 over a gentle fire, put fire also on the lid » 
 of your saucepan, when the beef is com- 
 pletely browned, serveit. You may add 
 pickled gherkins or capers. 
 
 Berr Brains.*—Put the brains into 
 tepid water to cleanse them from the 
 blood, and to take off tie thin skin which 
 covers them; take them out and put 
 them into more tepid water; afterwards 
 put them into boiling water to blanch 
 them ; when they have been a few minutes 
 in the boiling water take them out, and 
 put them into fresh water; cock them 
 in a proper quantity of water, with the 
 juice of a lemon, an onion cut in slices, 
 some parsley, and some bay leaves. 
 
 
 
BEE ( 46 ) BEE 
 
 » Beer Brains en Sauce Aurora.*—Well 
 wash four beef brains, blanch them, and 
 cook thein in a marinade of white wine 3 
 when they are done, divide them into 
 sixteen pieces, splitting each half brain 
 through the middle; dress them on a 
 dish in the form of a crown, and serve 
 with Aurora sauce. 
 
 Berr Brains au Beurre Noir.*—Well 
 wash your brains to cleanse them from 
 the blood, the skin, and fibres, that are 
 about the brains; then put them into 
 lukewarm water to soak for two hours; 
 after wnich put them into a stewpan be- 
 tween slices of bacon, with bay leaves, 
 sliced onions, carrots, parsley, scallion, a 
 glass of white wine, and some stock; let 
 the whele simmer forhalf an hour; drain 
 them, and serve with black butter, poured 
 all over, and fried parsley in the middle. 
 
 Beer Brains au Beurre Noir.*—Cook 
 some brains in a marinade, then leave 
 them to drain; serve them on a dish 
 with a sauce au beurre noir, and garnish 
 with fried parsley, 
 
 Brains may be served with any sauce 
 you please. : 
 
 Beer Brains Fried.*—Let your brains 
 be properly marinated, then leave them 
 to drain, make a preparation with warm 
 water, a little butter and salt, some flour, 
 
 a spoonful of oil, and the whites of eggs 
 
 whipped to snow, mix al! together to the 
 consistence of batter, dip your brains 
 into this batter, and then fry them anice 
 brown colour, when fried Jet them 
 drain on a dry cloth; garnish with fried 
 parsley. 
 
 Beer Brains en Marinade.*—Well wash 
 your brains, scald them, and put them 
 into a marinade; then make some batter, 
 dip your brains into it, and then fry 
 them, taking care that the batter is not 
 too hot. If it so happens that you wish 
 to fry brains which have been previously 
 dressed, you must cut them in pieces, 
 season them with salt and pepper, then 
 put them into just sufficient vinegar to 
 cover them; afterwards drain them, put 
 them into batter and fry them. 
 
 Beer Brains en Matelotte.*-~Have 
 ready a little Spanish sauce, add to it a 
 glass of red or white wine, some small 
 onions browned in butter, and some 
 mushrooms, then cut your brains into 
 pieces, and put them into this prepara- 
 tien, give ita single boil, and then serve. 
 Garnish with artichoke bottoms, cray- 
 fish, crusts of bread, and sweetbreads. 
 
 Beer Brains a@ la sauce piqguante.*— 
 Prepare and dress your brains the same 
 as for Brains du teurre noir. Drain 
 them, put them on a dish, and pour a 
 sauce peguante all over them, 
 
 Beer Brains @ la Poulette.*—Well 
 wash some brains, blanch them, and cook 
 them in a marinade of white wine, then 
 make boiling hot a reduced German 
 sauce, adding some mushrooms, some 
 parsley, and a quarter of a pound of but- 
 ter, the juice of a lemon, some whole 
 pepper, stirring it well to keep it from 
 oiling, sauce the brains with this prepar- 
 ation, and serve very hot. 4 
 
 Beer Brains @ la Poulette.*—Put 
 some brains into a stew-pan, with a suf- 
 ficient quantity of butter; sprinkle in a 
 lite flour, moisten with a little water, 
 add some small onions, champignons, and 
 a bunch of sweet herbs; season according 
 to taste, and let it cook over a gentle fire 5. 
 when ready to serve, thicken with the 
 yolks of eggs beat up with the juice of a 
 lemon. 
 
 Beer Brains au Solei?.*—Well wash 
 your brains, blanch them and cook them 
 in a marinade of white wine. Then cut 
 them in halves, put them in a dish, sauce 
 and mash them with a good German 
 sauce, well reduced, and add a little of 
 the marinade, and a few sweet herbs, a. 
 papillates.. When the brains are cold, 
 egez and bread them; then fry them ; 
 when fried, arrange them on a dish in 
 form of a crown, and serve with clear 
 aspic sauce, i 
 
 Beer @ la Braise.—Take two or three 
 ribs of beef, cut away only the fleshy 
 part that is next the chine, and take 
 away all the fat, lard it with pretty large 
 lardons of bacon, seasoned with spices, 
 sweet herbs, parsley, young onions, a 
 small quantity of mushrooms, and truf- 
 fles, shred very small. Having larded 
 the beef, tie it into a neat form with 
 packthread, and put it into a stew-pan, 
 having previously lined the bottom of 
 the stew-pan with thin slices of fat ba- 
 con, and over them lay slices of lean 
 beef about an inch thick, beaten well 
 and seasoned with spice, sweet herbs, 
 onions, lemon peel, bay leaves, salt and 
 pepper 3 then put in your beef, laying 
 the fleshy side downwards that it may 
 take the better relish of the seasoning 3 
 then season the upper part as you did 
 the lower, and lay over it slices of beef, 
 and over them slices of bacon, as you 
 did at the bottom; then cover the stew- 
 pan and close it well all round the edge 
 of the cover with paste; then put fire on 
 the cover of your stew-pan as well as 
 under. When the beef is sufficiently 
 stewed take it up, and let it drain a little, 
 then lay it in a dish, and pour the fol- 
 lowing ragout upon it. ; 
 
 While your beef is stewing make a 
 ragout as follows. Take veal sweet- 
 
BEE 
 
 breads, livers of capons, mushrooms, 
 trufiles, tops of asparagus, and bottums 
 of artichoke, toss these up with some 
 melted bacon, moisten them with good 
 gravy, and thicken it with a cullis made 
 of veal and gammon of bacon. 
 
 Beer Broth.—Take a leg of beef, crack 
 the bone in two or three parts, wash it 
 clean, put it into a pot with a gallon of 
 water, skim it well, then put in two or 
 three blades of mace, a little bundle of 
 parsley, and a crust of bread ; let it boil 
 till the beef is quite tender, toast some 
 bread, cut it into dice, put them in a 
 _tureen; lay in the meat, and pour the 
 soup over it. 
 
 Beer Cakes (for a side-dish of dressed 
 Meat.)—Pound some beef that is under 
 done with a little fat bacon or ham; sea- 
 son with pepper, salt, and a little shallot 
 or garlick ; mix them well; and make it 
 intu small cakes three inches long, and 
 half as wide and thick; fry them ina 
 light brown, and serve them in a guod 
 thick gravy. _ 
 
 Beer (cold) Broiled in Paper.—Soak 
 some slices of cold beef in a marinade 
 made of oil or butter, parsley, shallots, 
 mushrooms, pepper and salt; roll the 
 pieces in paper with this sauce, rub the 
 paper with butter, broil on a slow fire, 
 and serve in the paper. % 
 
 Beer Collared.—Choose the thin end of 
 the flank oi fine mellow beef, but not too fat; 
 lay it into a dish with salt and saltpetre, 
 turn and rub itevery dayfor a week, and 
 keep it cool. Then take out every bore 
 and gristle, remove the skin of the inside 
 
 part, and cover it thick with the following 
 
 seasoning cut small: a large handful of 
 parsley, the same of sage, some thyme, 
 marjoram, and penny-royal, pepper, salt, 
 and allspice. Koll the meat up as tight 
 as possible, and bind it, then boil it 
 gently for seven or eight hours. A cloth 
 must be put round before the tape. Put 
 the beef under a good weight while hot, 
 without undoing it; the shape will then 
 be oval. Part of a breast of veal rolled 
 in ig the beef, looks and eats very 
 well. 
 
 Beer Collared.—Lay a flank of beef in 
 hain brine a iortnight, dry it in a cloth; 
 take out the leather and skin, cut it 
 across and across} season it with spice, 
 two anchovies, a handful of thyme, 
 parsley, sweet marjoram, winter sa- 
 very, onions, and fennel; strew it on 
 the meat, roll it in a hard collar in a 
 cloth, sew it, tie it at both ends, and put 
 it in a collar pot, with a pint of red wine, 
 eochineal, and two quarts of pump 
 water. When cold, take it out of the 
 eloth. 
 
 Beer Collops.—Take the fillet from 
 
 ( 47 ) 
 
 BEE 
 
 the under part of arump of beef, cut it 
 into small thin slices, and fry them till 
 three parts done; then add to them slices 
 of pickled cucumbers, smal] mushrooms 
 stewed, blanched oysters, some good 
 seasoned cullis, andstew them till tender. 
 
 Beer Chitterlings.—Take the entrails 
 of beef, carefully clean them, cut them, 
 and marinate them five or six hours ina 
 glass of Madeira, or other white wine, 
 two cloves cf garlick, thyme, bay and 
 basil; cut into fillets some ox palates, 
 or ox tongue and tripe, each first three 
 parts boiled; also cut into small pieces, 
 cow’s udder and pickled pork; mix the 
 whole of these together, and add sliced 
 onions, fried in butter or lard, four yolks 
 of eggs raw, salt, and the best spices; 
 with these, fill the entrails, and boil 
 them half an hour in fat broth, with half 
 a pint of white wine, a bunch of sweet 
 herbs, three spices of cloves, sliced car- 
 rots and parsnips, and let them cool in 
 their liquor. Wipe them well before 
 you broil them. 
 
 Beer Cullis.—Roast a piece of buttock 
 of beef very brown; then cut off all the 
 brown part, and whilst hot beat itina 
 mortar, with some partridge (or fowl), 
 and crusts of bread, then put it intoa 
 stewpan with some strong gravy and 
 good broth; season with salt, pepper, 
 cloves, thyme, sweet basil, and a piece 
 of green lemon. Give the whole four or 
 five bcilings, then strain it for use. 
 
 Breer @ la Daube.—Take aronnd, a 
 rump, ora veiny piece of beef, lard it with 
 bacon, halfroast it, or fry it brown; put 
 it into a stewpan or a pot that will just 
 hold it; add some gravy, an onion stuck 
 with cloves, half a pint of white wine, a 
 gill of vinegar, a bunch of sweet herbs, 
 pepper, cloves, mace, and salt 5 cover it 
 down very close, tet it but just simmer till 
 it is tender; take two ox palates, two 
 sweetbreads, truffles, morels, artichoke 
 bottoms, stew them all together in some 
 gravy, and pour over the beef; have 
 ready some forced meat balls fried, make 
 some long, others round, dip some sippets 
 into batter, fry and cut them three corner 
 ways, and stick them into the meat; lay 
 the balls round the dish. 
 
 Beer Dolpeties & U Italienne.*—Take 
 some cold roast fillet of beef, cut out all 
 the fat and suet, then chop up your meat 
 as small as possivle, and put into a re- 
 duced boiling Spanish sauce, adding a 
 littie crumb of bread, a little grated par- 
 mesan cheese, some whole pepper, and 
 two eggs; then leave it to cool. When 
 cold, mould them into large balls; rub 
 them over with egg, and then strew 
 them over with grated parmesan cheese 
 and bread crumbs, fry them in clarified 
 
 
 
BEE 
 
 butter or batter; Jet them drain, and 
 then simmer them in love-apple sauce ; 
 serve them on a dish, with love-apple 
 sauce over them. 
 
 Breer Ears.—Beef ears, well scalded 
 like calves, may be made tender in a 
 strong braze, full of strong herbs and 
 spices; they should be afterwards broiled, 
 and served with a cullis or relishing 
 sauce. 
 
 Beer 4 l’écarlate,*—Take a rump of 
 beef, bone it, lard it, season it with salt 
 and spices, rub it well with saltpetre. 
 Putitinto a pan with juniper berries, 
 thyme, basil, garlick. laurel leaves, cloves, 
 and onions cut in slices; cover the pan 
 
 _close, so as to exclude all air. At the 
 end of five or six days, turn your beef, co- 
 ver the pan again, and Jet it remain for 
 five or six days longer; then take it out 
 of the pan, putitin aclean cloth and tie it 
 with packthread, then put it intoa stew- 
 pan with some water, carrots, onions, and 
 a bunch of sweet herbs, let it stew for se- 
 veral hours, according to the size of your 
 meat. When it is done, serve it In atu- 
 reen, and pour over it the liquor in which 
 ithasstewed. You may serve it the next 
 day asa cold dish. 
 
 Bzer (Entre-cate of ) Brotled.*—Take 
 the slice of beef which is obtained between 
 any two of the ribs, and take out the si- 
 newy parts, then cutit to about the thick- 
 ness of two fingers, beat it flat, and sprio- 
 kle it over with saltand pepper. Put it 
 on the gridiron over a clear fire. When 
 it is done, serveit witha sauce @ la maitre 
 a’hétel or a sauce piquante. 
 
 Beer (Fillet of )a U Amiral.—Slice five 
 orsix onions, and fry them in butter ; then 
 take two anchovies, split them into seve- 
 ral pieces, alittle grated bacon, two yolks 
 of eggs, a litule salt, and powder of basil ; 
 scald the fitlet of beef in boiling water, 
 cut in different siices without separating, 
 and between them put some of the stuf- 
 fing, tie it up in veal caul and roast it; 
 serve with cullis, jelly broth, and lemon. 
 
 Beer (Fillet of ) and Anchovies.—Soak 
 five or six anchovies in water about two 
 hours, split them, and lay the fillet with 
 them intermixed with bacon; boil it ona 
 
 slow fire, with a little broth and a glass- 
 
 of white wine, one clove of garlick, two 
 cloves, and a fagzot; when done, sift 
 the sauce, add a bit of butter rolled in 
 flour, two spoonfuls of cream, and a few 
 ‘small capers whole ; make a liaison, and 
 serve it upon the fillet. 
 
 Beer (Fil'et of) en Chevreutl.*—Take 
 a piece of the fillet (about a pound), and 
 cut it into four or five parts; after hav- 
 ing cut off the fat and taken out the 
 sinewy parts, beat and lard your fillets, 
 then put them in a marinade made with 
 
 ( 48 ) 
 
 BEE 
 
 vinegar and a little water, sliced onions) 
 
 salt, parsley, laurel, and a clove of gar- 
 lic. When they have marinated for four- 
 and-twenty hours, take them out and 
 squeeze them in a cloth, then put a 
 piece of butter into a tossing pan, and 
 when itis melted, fry your fillets in it3 
 when they are sufficiently done and wel 
 
 browned, put them on a cloth to drain 3 
 serve them on a dish over pieces of fried 
 
 bread, and pour over the whole a sauce 
 
 potvrade, \ove-apple sauce, or sauce 
 Moraes The sauce must be boiling 
 10t. 
 
 Beer (Fillet of), with Endive.—Pre- 
 pare the fillet the same as for roasting 
 and larding (receipt the second), and 
 dish it with a rago(it of endive under it, . 
 
 Beer (Fillet of) & UIntendante.— 
 Make force-meat with fowls’ livers, grat- 
 ed bacon, alittle butter, parsley, shallots, 
 mushrooms, three yolks of eggs, and fine 
 apices; cut a fillet of beef into two, and 
 flatter it with the cleaver, lard it through 
 with middling lJardons, then Jay the 
 forced meat upon it, and tie it in a cloth ; 
 boil it in broth, a glass of white wine, 
 and a faggot of sweet herbs; when done, 
 serve with it a ragout of sweetbreads, or 
 truffles, &c. 
 
 Beer (Fillet of), with Love Apple 
 Sauce.—Prepare your fillet the same as 
 for roasting and larding (receipt the se- 
 cond), and dish it over love apple 
 sauce. 
 
 Beer (Fillet of), in Madeira.*—Lard a 
 good fillet of beef, the same as for roast- 
 ing, join the ends together, and place it 
 in this manner in a stew-pan, with some 
 onions, carrots, and a douguet garni, 
 some consommé and Madeira, cover it 
 wih a buttered paper; let it boil fora 
 moment, and afterwards let it boil! slowly. 
 Put fire upon the top of your stew-pan. 
 When it is done strain the broth through 
 asilk sieve, reduce it, and serve itasa 
 sauce to your meat. 
 
 Beer (Fillet of), a@ la Polonaice.*#— 
 Take out the nerves and skin from a 
 fillet of beef, and mince the fillet as 
 small as possible, mince some onious 
 equally small, (mince a sufficient num- 
 ber to have exactly the same quantity 
 of minced onions as minced beef), then 
 mince some Jemon peel, (she same as‘for 
 
 sauce bigarude); the whole thus pre- — 
 
 pared, melt some butter in a stewpan 3 
 when melted, put into it first a layer of 
 onions, then a layer of beef, and so on 
 till your beef is used. 
 Jayer put butter, salt, 
 cinnamon, Jemon, and grated bread. 
 Then put your stewpan into an oven, 
 
 and Jet your preparation bake for three — 
 
 hours. After this, work the whole well 
 
 
 
 Between each © 
 epper, nutmeg, — 
 
 
 
 ee nL ee 
 
BEE 
 
 together whilst in the stewpan; then 
 , Serve it ona dish in form of a rock, and 
 _ Mash the whole with a reduced Spanish 
 sauce, 
 __ Beer (Fillet of), roasted.—This fillet 
 lies only in the inside of the sirloin next 
 _to the chine, and is the tenderest part 
 of the ox; spit this ona small spit, but 
 do not run it through the best part of the 
 meat: roast it gently, and baste it with 
 butter; catch gravy in a dish while the 
 beef is roasting ; in the mean time make 
 a sauce for it with sweet herbs and pars- 
 ley shred fine, the yolks of four eggs, an 
 onion, and some orange peel chopped 
 small; put these into sweet butter, 
 gravy, a spoonful pr two of strong broth 
 and vinegar, stew themall together. Put 
 your beef into this sauce, and serve it hot. 
 
 Beer (Fillet of ) roasted and larded.* 
 —Trim your fillet ; lard it fine, and let it 
 soak for twelve hours in a marinade made 
 of good cil, salt, pepper, nutmeg, sweet 
 herbs, a bay leaf, and an onion cut in 
 slices. After it has soaked, take it out, 
 and put it on the spit before a quick fire. 
 It must not be too much done, but should 
 te taken off the spit with the gravy in it; 
 Serve it with a sauce made of its own 
 gravy, a little vinegar, shalots, salt, and 
 pepper, put into a sauce-boat. : 
 
 Beer ( Fillet of), roasted and larded.— 
 Take off the superfluous fat, and tie the 
 fillet ready for cooking; lard it at each 
 
 extremity, leaving the middle without 
 lard ; let it soak some days in oil, sea- 
 soned with onions, parsley, lemon-juice, 
 and pepper. Truss it in the form of an S, 
 or a round, and roast it till it attains a 
 good colour. Dish it with any sauce you 
 may think best. 
 
 Beer, forced Meat, in form of a Pud- 
 ding.—Mince a piece of tender beet, with 
 as much suet, a bit of ham, and small bits 
 of bacon, two or three eggs, parsley, sha- 
 lots, thyme, laurel, fine spices, and a 
 little salt; add a glass of brandy; mix 
 
 all together, and roll it into the form of a 
 
 ‘large pudding, placing round it thin 
 Slices of bacon ; over the bacon put white 
 paper, and upon the paper a paste made 
 of flour and water; bake it about two 
 hours in the oven, and when done take 
 off the paste and bacon. If you serve it 
 hot, add a relishing sauce ; if cold, leave 
 the Ps till you are ready to serve, and 
 send it up in a second course. 
 
 Beer Fricandeau.—Take a nice bit of 
 Jean beef, lard it with bacon, seasoned 
 with pepper, salt, cloves, mace, and all- 
 spice. Putit into astewpan with a pint 
 of broth, a glass of white wine, a bundle 
 of parsley, al] sorts of sweet herbs,a clove 
 of garlick, a shalot or two, four cloves, 
 pepper and salt. When the meat is be- 
 
 ( 49 ) 
 
 BEE 
 
 come tender, cover it close; skim the 
 sauce well, and strain it. Set it on the 
 fire, and let it boil till it is reduced to a 
 glaze. Glaze the larded side with this, 
 and serve the meat on sorrel sauce. 
 
 Beer Fried. —Cut your beef into 
 steaks, beat it with the back of a 
 shredding knife; take out all the fat, 
 and then put them into a frying-pan, 
 with a sufficient quantity of butter to 
 moisten the pan; set it over a moderate 
 fire, turn your beef often, and as the 
 gravy runs from it, keep pouring it out, 
 then fry the fat by itself, and lay it on 
 the lean, then put a little anchovy, 
 Onion, nutmeg, pepper and claret, in the 
 gravy, and stew ita little. 3 
 
 Beer Gobbets.*—Take about six pounds 
 of any piece of beef, except the leg or 
 shin, cut it into pieces about the size ofa 
 hen’s egg, put them into a stew-pan, and 
 Just cover them with water, put them 
 over the fire, and when the scum rises, 
 skim it clear off, then put in some cloves, 
 mace, allspice, and whole pepper, tied in 
 a muslin, six heads of celery, cut an inch 
 long and well washed, a carrot or two cut 
 in slices, two turnips cut in dice, a bun- 
 dle of sweet herbs, some pepper and salt, 
 and a crust of bread ; stew it till the meat 
 is tender, and then take out the spice, 
 herbs, and bread; have some crusts of 
 French roll crisped before the fire, put 
 them in a dish, and put the meat, &c. over 
 them. You put in two ounces of Scotch 
 barley or rice when you put in the herbs. 
 
 Beer Gobbets, stewed in the Frenck 
 fushion.—Take any piece of beef, ex- 
 cepting the leg, cut it in bits as big as 
 pullets eggs, both of fat and lean; stew 
 it in a.stewpan with water, skim it clean, 
 and when it has boiled an hour, putin 
 salt, whole pepper, cloves, mace, car- 
 rots, turnips, parsnips,and whole onions; 
 cover it close, and let it stew till it is 
 tender, putting in (half an hour before it 
 is finished,) parsley, thyme, sweet mar- 
 joram, spinach, sorrel, and winter sa- 
 vory; add some claret, then dish it on 
 sippets, and serve it hot. Garnish with 
 barberries, grapes, or gooseberries. 
 
 Beer Gravy.—Cut a piece of the chuck 
 or neck into small pieces, strew some 
 flour over it, mix it well with the meat, 
 and put it into the saucepan, with as 
 much water as will cover it, an onion, a 
 little allspice, a little pepper, and some 
 salt. Cover it close, and:when it boils, 
 skim it, then throw in a hard crust of 
 bread, or some raspings, and stew it till 
 the gravy is rich and gvod}; strain it off, 
 and pour it into the sauce-boat. __ 
 
 Beer Gristles, of different fashions.— 
 Cut gristles of beef to what size you 
 please a them in boiling water fora 
 
 
 
BEE 
 
 moment, then braze them with a little 
 broth, a glass of white wine, a faggot of 
 parsley, chibbol, bay-leaves, thyme, 
 basil, two cloves, one of garlick, whole 
 pepper, and salt, sliced onions, and roots; 
 when done, take the bottom of the braze, 
 which you strain in a sieve, and skim the 
 fat very clean off; then add to it a bit of 
 butter rolled in flour, a little scalded 
 chervil, finely chopped, and a lemon 
 squeeze, or a little vinegar; serve this 
 sauce upon the gristles. When thus 
 brazed, you may serve upon them what 
 ragout you please; you may also serve 
 with them cabbage and sausages, first 
 brazed about an hour with the gristles. 
 They may be. served as fricandeaux, 
 with any sort of stewed greens; or you 
 may make them in the manner of pick- 
 led pork, if you will pot some of them. 
 Yon may preserve them a long while by 
 simmering them some time in fresh 
 hog’s lard, then placing them close inar 
 earthen pan, and pouring the lard upon 
 them till the meat is covered ; when it 
 is cold, cover the pot, and keep it ina 
 cool place. 
 
 Brrr Hams.—Take a fat leg of beef, 
 rub it well with saltpetre and salt pru- 
 nella, beat fine; then take an ounce of 
 bay salt well dried, anounce of saltpetre, 
 beat fine, a pound of coarse sugar, anda 
 pound of common salt; rub this pickle 
 well in every day for a month, then roll 
 itin bran or saw-dust, and bang it in 
 wood smoke, or burn horse-litter under 
 it for ten days or a fortnight; hang it in 
 a dry place near the chimney, for a 
 week, it will then keep very well, covered 
 over with bran. Any other piece of beef 
 may be done in the same pickle. 
 
 Beer (Hashed).*—Take three or four 
 onions, chop them very fine, and put 
 them into a stew pan, with a piece of but- 
 ter and a little flour ; stir it over the fire 
 till nearly done and well browned; then 
 moisten them with alittle stock and halfa 
 glass of wine, adding some salt and coarse 
 pepper; let them stew till they are 
 thoroughly done, and very little sauce 
 remains ; then put in the cold beef, 
 minced small, and let the whole simmer 
 tillit has taken the flavour of the onion. 
 When you serve, add a spoonful of mus- 
 tard and a little vinegar. 
 
 Beer Hashed.—Cut some of the under- 
 done part of the beef, in slices, with some 
 of the fat, put it into a small stewpan, 
 with some onion or shalot, (a very little 
 will do), a little water, pepper, and salt: 
 boil it, till the onion is guite soft, then 
 put some of the gravy of the meat to it, 
 and the hash. Do not let it boil; have 
 asmall hot dish with sippets of bread 
 ready, and put the hash into it, but first 
 
 ( 50 ) 
 
 BEE 
 
 mix a large spoonful of _vi egar with it; 
 if shalot vinegar is used, there will be no 
 need of the onion or raw shalot, You 
 
 may adda speonful of walnut liquor or 
 
 catsup. =... 8 ahi 
 Observe, that it is owing to doting 
 
 hashes or minces, that they get hard: 
 
 All sorts of stews, or meat dressed a se- 
 cond time, should be only simmered ; 
 and this last only hot through. : ‘ 
 
 Beer Heart.—Wash it carefully; stuff 
 
 it the same as you would a hare} roast — 
 
 or bake it, and serve with a rich gravy, 
 and currant-jelly sauce. Hash with the 
 Same, and port wine. - 
 Beer Heart, ad la 
 beef heart into slices, and let it soak 
 
 some days, as you wouldalarded fillet 
 
 of beef; when you wish to dress it broil 
 it, and dish up on a podvrade sauce. — 
 Beer (Hung.)—Put a rib of beef into.a- 
 
 strong brine of bay salt, salt-petre, and: 
 
 spring water, for nine days, then hang it 
 up ina chimney where wood or sawedust 
 is burnt. Whena little dry, wash the 
 
 ‘outside with bleod two or three times to 
 
 make it look black, and when dry enough, 
 boil it for use. age oe 
 Breer: (Hung.)—The proper piece is 
 
 that called the navel-piece;:it must be — 
 
 hung up in.a cellar until it is a little 
 damp, but not long enough to change}; 
 take it down, and wash it very well in’ 
 brown sugar and: water, dry it with a: 
 cloth, cut itin two or three pieces; take. 
 
 half a pound of brown sugar, two pounds . 
 
 of bay salt dried and pounded small, six 
 
 ounces ef salt-petre dried and beat fine, — 
 
 rub it well into the beef, then strew com- 
 
 mon salt all over it, a8 much as will make. c, 
 
 it salt enough}; let it lie together ten 
 days, changing the pieces from the bot- 
 
 the warmth of the fire, but not too near; 
 when it is dressed, boil it in hay and. 
 pump water, until tender: it will keep 
 two or three months ; when mouldy, it is 
 dipped in water. . 
 
 Buer (To Keep.)—The butcher should 
 
 ‘s 
 
 take out the kernels in the neck pieces, 
 where the shoulder cloed is taken off, two 
 from each round of beef; one in the mid- 
 dle, which is called the pope’s eye, the 
 other from the flap; there is also one in 
 the thick flank, in the middle of the fat. 
 If these are not taken out, especially in 
 tke summer, salt: will be of no use for. 
 keeping the meat sweet. There is ano- 
 
 ther kernel between the rump and the | — 
 
 edge bone. As the butchers seldom at- 
 tend to this matter, the cook should 
 out the kernels; and then rub the salt . 
 well into such beef as is for boiling, and . 
 slightly sprinkle that which is for roast- 
 ing. : A . 
 
 Poivrade.—Cut a 
 
 
 
 take. 
 
 
 
 tom to the top; hangit where it mayhave. © ~ 
 
 « 
 
 
 
4 BEE 
 _Besr Kidnies, @ la Bourgeoise.*— 
 Take some kidneys, cut them into thin 
 Slices, and broil them with a piece of 
 butter, some salt, pepper, parsley, and 
 green onions, and a clove of garlic, the 
 whole should be shred fine; when they 
 are sulliciently done, take them off the 
 fire (they should not broil too long, or 
 
 (41) 
 
 _they will become tough); add, when you | 
 
 _ serve them, a few drops of vinegar and a 
 little cullis. Beef kidneys may likewise 
 be served a lu braise, with shalot sauce, 
 or sauce piguanie.. teh 
 - Beer Kidney and Mustard Sauce.— 
 Fry sliced onions in butter to half; cut 
 _ the kidney into small pieces, and put it 
 to the onions ina stewpan, with pepper 
 and salt, and stew it on a slow fire (the 
 kidney will furnish liquor enough); add 
 the mustard when ready. Beef kidneys 
 make very good gravy. 
 
 Besr Kidney Pie.—Cut some kidneys 
 into thin slices, and place them in the 
 -bottom of your pie-dish, then sweet 
 herbs chopped, such as parsley, thyme, 
 ‘Shalots, mushrooms, pepper, and salt ; 
 continue. this till the dish is full, then 
 cover the whole with slices of bacon, 
 then finish your pie ; bake itin the oyen ; 
 when done, i out. the bacon, and 
 
 . skim off the fat; make a sauce with a 
 glass of white wine, a tolerable quantity 
 of cullis, and reduce it to the consist- 
 ence of a good sauce, then squeeze a 
 oe orange in it. Serve your pie 
 
 ot. 
 
 -. Beer Kidneys, aw saufé.*—Cut the 
 kidneys into pieces, and toss them ina 
 pan with a piece of butter, some chopped 
 parsley, shalots, mushroom, salt, pep- 
 per, and a little grated nutmeg; then 
 thicken with a pinch of four, and moisten 
 with half a glass of white wine, two 
 ‘spoonsful of Spanish sauce; take it off 
 the fire before it boils, add a piece of 
 ‘butter and the juice of alemon. Serve 
 ee ig hot, and garnish with fried 
 
 read. 
 
 Beer Kidney shredded.—Take a kid- 
 ney, braze it till very tender; shred it, 
 then serve it upon stewed cucumbers, or 
 any other greens you like better. It 
 should be rather highly relished. 
 
 Beer Kidneys with Vine Sauce.*—Cut 
 the kidneys into thin slices, sprinkle 
 them with flour, and fry them in butter, 
 with salt, pepper, pesley, and green 
 onions, shred fine. hen fried, moisten 
 them with white wine, then adda little 
 stock, and serve. 
 
 Beer (Minced)—Shred the underdone 
 
 rt fine ; with some of the fat; put it 
 into a small stew-pan, with some onion 
 or shalot (a very little will do), a little 
 water, pepper, and salt; boil it till the 
 
 BEE 
 onion is quite soft, then put some of the 
 gravy of the meat to it, and the mince. 
 Do not let it boil. Have asmall hot dish 
 with sippets of bread ready, and pour the 
 mince into it, but first mix a large spoon- 
 fal of vinegar with it; if shallot-vinegar 
 is used, there will be no need of the onion 
 nor the raw shalot. : 
 Beer, Minced.* — Take some cold 
 roasted fillet of beef, cut out all the fat 
 
 and suet, then chop the meat as fine as 
 
 possible, and put it intoa reduced Spa- 
 nish sauce made boiling hot; when ready 
 to serve, add a bit of butter toit. Serve 
 
 ‘your mince with soft boiled eggs round 
 
 it, or with pieces of toasted bread. 
 
 Brees, Minced.*—Mince your beef 
 very small; put it into a saucepan with 
 a little gravy and a little of the fat of 
 fowl or any other fat, moisten it with 
 some stock and a little white wine; sea- | 
 son according to your taste, then let it 
 simmer over a gentle fire till it is suffi- 
 ciently done. 
 
 Beer, Minced, 4 la Vinaigrette.*— 
 Mix up some salt, pepper, and a little 
 mustard with 2 spoonful of vinegar; add 
 same sweet herbs, shalots, &c., pickled 
 cucumbers, cut very small; then mix 
 the whole together, with two or three 
 spoonsful of oil of olives; put this pre- 
 paration into @ dish, and serve your 
 minced beef over it. 
 
 Bezr en Miroton *—Brown, in butter, 
 some slices of onions, moisten with a 
 little stock; then put in your slices of 
 beef, let it boil a short time, then serve 
 iten Miroton; add some mustard, or a 
 little vinegar. 
 
 Baer @ la Mode.*—Take a rump or 
 
 iece of beef, bone it, beat it well and 
 ard it with fat bacon, then put it into a 
 stew-pan with some rind of bacon, a calf’s 
 foot, an onion, carrot, a bunch of sweet 
 herbs, a bay leaf, thyme, a clove of garlic, 
 some cloves, salt, and pepper, pour over 
 the whole a glass of water, let itstewover 
 a blow fire for six hours at least. A clean 
 cloth should be placed ever the stew-pan 
 before the lid is put on, which must be 
 carefully closed. When it is done, strain 
 the gravy through a sieve, clear off the 
 fat, and serve. 
 
 Berr a la Mode.*—Welllard and spice 
 apiece of beef; put it into a stewpan, 
 with some carrots, onions, acalf’s foot, 
 boned, and seasoned according to taste; 
 moisten with stock or white wine (put 2 
 cloth round the lid of the stewpan), and 
 let it cook over a gentle fire. It may be 
 served either hot or cold. The gravy 
 should be strained through a sieve. 
 
 Breer @ la Mode.*—Take some of the 
 round of beef, the veiny piece, or small 
 round, (what is generally called the 
 
 
 
BEE 
 
 mouse buttock), cut it five or six inches 
 thick, cut some pieces of fat bacon into 
 long bits; take an equal quantity. of 
 beaten mace, pepper, and nutmeg, with 
 double the quantity of salt, if wanted ; 
 mix them together; dip the bacon into 
 some vinegar, (garlic vinegar, if agree- 
 able), then into the spice ; lard the beef 
 with a larding pin, very thick and even, 
 put the meat into a pot just big enough 
 to hold it, witha gill of vinegar, two large 
 onions, a bunch of sweet herbs, half a 
 pint of red wine, some lemon peel ; cover 
 it down very close, and put a wet cloth 
 round the edge of the pot, to prevent the 
 steam evaporating ; when itis half done 
 turn it, and cover it up again; do it over 
 a stove, or a very slow fire: it will take 
 five hours and a half before it is done. 
 Truffles and morels may be added. 
 
 Beer Olives.*—Take some thin rump 
 steaks, cut them what size you please, 
 make force meat as for veal, put some of 
 it into each piece of steak, roll them u 
 and skewer them, fry them brown until 
 they are half done, then stew them in 
 gravy half an hour, with truffles, morels, 
 and mushrooms, 
 
 Beer Pasty.—Take asmall rump or 
 Sirloin of beef, bone it, and beat it well 
 with a rolling pin; to five pounds of 
 your beef take two ounces of sugar, rub 
 it well into the meat, and let it lie for 
 twenty-four hours; then either wipe it 
 clean or wash it off with a little c aret, 
 and season it high with salt, pepper, and 
 nutmeg, put it into your pasty, and lay 
 over it a pound of butter ; close it up and 
 bake it. Put the bones in a pan with 
 just as much water as will cover them, 
 and bake them to make gravy, and when 
 the pasty is drawn, if it wants liquor, 
 put in some of this gravy. 
 
 Beer 4 la Paysanne.*—Take a slice 
 of beef, cut it into little pieces, with 
 some streaked bacon, parsley, scallion 
 ‘chopped small, fine spices, and a laurel 
 leaf; take a tureen, and first put in a 
 layer of beef, then a layer of bacon, and 
 continue first with a layer of beef then of 
 bacon, with a little seasoning, then put 
 in_ a spoonful of brandy, and two spoon- 
 fuls of water, close the lid of the tureen, 
 and let it stew over some hot ashes; 
 when done, you may either clear off the 
 fat or not, according as you think proper, 
 then serve it in the tureen. 
 
 Beer (Pickled).—Take a piece of beef, 
 stick it all over with garlick and cloves, 
 season it well with salt, mace, and all- 
 spice, cover the meat with vinegar and 
 turn it every day for a fortnight; as the 
 vinegar wastes, add more; then putitina 
 stew-pot with some vinegar and white 
 wine, cover it down very close, stew it 
 
 ( 52) 
 
 BEE : 
 
 six hours, if a large piece; add vinégar 
 and white wine to it as it stews, if neces- 
 sary: some onions should be stewed to 
 eat. withit. a “OY 
 Beer to Pickle the Jews’ Way.—Take 
 any piece of beef without bones, or take 
 the bones out, it you intend to keep it 
 above a month ; take mace, eloves, nut- 
 meg, and penpet juniper berries beat 
 fine, and rub the beef well, mix salt and 
 jamaica pepper and bay leaves ; let it be 
 well seasoned, letit lie in the seasoning 
 a week or ten days, throw in a good deal 
 of garlic and shalots; boil some of the 
 best white wine vinegar, lay your meat 
 in a pan or good vessel for the purpose, 
 with the pickle; and when the vinegar 
 is quite cold, pour it over; cover it close. 
 If it is for a voyage, cuver it with oil, and 
 let the cooper hoop up the barrel very 
 well. This isa most excellent way ina 
 hot country, where meat will not keep, 
 then it must be put into the vinegar 
 directly with the seasoning, then you 
 may either roast or stew it, but it is best 
 when stewed; and add a good deal of 
 onion and parsley chopped fine, some 
 white gravy, a little catsup, truffles 
 and morels, a little good gravy, a piece 
 of butter rolled in flour, or a little oil, in 
 which the meat and onions ought to stew 
 a quarter of an hour before the other in- 
 gredients are put in; then put all in, 
 stirthe whole well, and let it stew till 
 fay think it is sufficiently done. This. 
 s a good pickle in a hot country, to 
 nad beef or veal that is dressed to eat 
 cold, 
 Beer Pie a la Chasse.*—Trim a fine 
 leg of beef. Take a pound of lean raw 
 ham, and cut it into dardons six inches 
 in length, and half an inch in diameter; 
 then cut into dardons of the same size 
 two pounds of fat bacon, rub the dardons 
 of bacon over with one ounce of galt 
 (seasoned with spices) and two spoonfuls 
 of very fine chopped sweet herbs. Weigh 
 your beef, and according to its weight to. 
 each pipe of meat take four drachms of 
 spiced salt, and ne this salt apart ; then 
 lard your beef a | over with the lardons 
 of ham and bacon (patting a lardon of 
 ham between two fardons of bacon) ard 
 sticking these /ardons at three quarters 
 of an inch distance from each other. 
 When your beef is connlesr ie larded, tie 
 itinasneat around as possible. Linea 
 stew-pan with lards of bacon, adding a 
 pound of ham cut into thin slices, then 
 put in your beef, with two carrots, four 
 Onions, (two of which should be stuck 
 with cloves)parsley, scallion, bay, thyme, 
 basil, adding three spoonfuls of the rip- 
 pine of fowls, or a glass of consommé, a 
 ottle of madeira, half a glass of brandy, 
 
 
 
~ one, and one spoonful of velouté. 
 
 BEE 
 
 and the spiced salt which you had pre- 
 viously put apart. Cover the whole with 
 buttered paper. After it has boiled for 
 
 half an hour, place it by the side of the 
 ‘Stove and let it simmer for five hours ; 
 then put it into a cool 
 
 1 lace, and let it 
 cool in its own liquor. hen it is cold 
 bees your beef upon a dish, pass your 
 iquor through a napkin, then take the 
 ham and the bacon (which have been 
 boiled with the beef), and mince them 
 with a pound of fillet of veal, adding to 
 this mince twelve drachms of spiced salt, 
 four spoonsful of finely chopped herbs, 
 the yolks of three eggs and the von of 
 
 ut 
 this farce into a pan, and add an ox pa- 
 late & l’écarlate cut into little dice. This 
 preparation finished, take some paste 
 and form it intoa round, to answer the 
 purpose of a dish; put half of the farce 
 into the bottom of your paste spredding. 
 it all about; then trim your beef so that 
 it will easily go into the paste without 
 spoiling the form of the paste; put the 
 trimmings of the beef upon the farce 
 which you have put at the bottom of the 
 paste, then place upon it the beef, strew 
 over itan ounce of spiced salt, and mash 
 
 the beef with the rest of the farce ; and 
 
 eover the whole with a pound of butter, 
 and some lards of bacon; then cover 
 with paste, ornament your pie, and put 
 if in an oven, and let it bake for four 
 hours. After it is baked pour into your 
 ie the liquor in which the beef was 
 Batted: this liquor ought not to exceed 
 thrée glasses full; ifit does exceed this 
 quantity it must be reduced; then close 
 the pie very carefully with more paste. 
 
 These pies are extremely delicious, 
 and very useful in travelling ; but they 
 never grace the Parisian tables ; they 
 are usually made to send as presents to 
 the different provinces, to celebrate some 
 grand hunting parties. 
 
 Beer Piesracsed with Trufies.— Bone 
 asmallfatrump of beef, daub it with 
 slips of fat bacon, put it into a raised 
 crust with light force meat and plenty of 
 whole peeled green trufiles round it; 
 cover it with the paste, garnish and bake 
 it two hours’; then add a sauce, made 
 with @ pint of veal broth, a gill of lemon 
 pickle, a bay leaf, a few chopped shalltos 
 and cayenne pepper ; make it of a proper 
 thickness, and strain. Two hours after- 
 wards, cut the top off the pie, skim it 
 free from fat, glaze the rump, and serve 
 it to table. 
 
 Beer Portugal.—Take meat from a 
 ramp of beef, cut it ‘across, fiour it, and 
 fry the thin part brown in_ buiter; stuff 
 the thick end with suet, boiled chesnuts, 
 an anchovy, an onion, and a little pep- 
 
 (8B) 
 
 BEE 
 
 per 5 stew it with good strong broth, and 
 when tender, cut the fried in two, and 
 lay it on each side of the stewed in the 
 dish ; strain the gravy, put to it pickled 
 gherkins chopped, and some broiled 
 chesnuts. Thicken with burnt butter, 
 and boil it up two or three times; sea- 
 
 son with salt, pour it over the beef, gar- 
 
 nish with lemon, and serve it. 
 
 Beer (Potted).*—Take some lean beef, 
 rub it with salt and saltpetre, let it lay 
 three or four days, then cut itin pieces, 
 and boil it; then beat it toa powder, mix- 
 ing with it some fat, add spice, put it in 
 pots, and pour butter over it. : 
 
 Beer (Potted).—Take two pounds of 
 the fillet out of the inside of a rump of 
 beef, and twa pounds of best fat bacon. 
 Cut them small, put them in a marble 
 mortar, add to them a small quantity of 
 parsley, thyme, savory, four shalots 
 chopped fine, some pepper, salt, twospoon- 
 fuls of essence of ham, a spoonful of mush- 
 room powder, sifted mace, cloves and all- 
 spice, a little of each, twoeggs beaten, 
 and a gill of rhenish wine. Pound all 
 well together till quite fine; then fill 
 small pots with the mixture, cover with 
 paper, bake it very gently for forty mie 
 nutes, and when cold, cover with clarified 
 butter. 
 
 Brzr Potted.—Take three pounds of 
 lean beef, salt it two or three days with 
 half @ pound of common salt, and half an 
 ounce of saltpetre; divide it into pieces 
 of a pound each, and put it into an 
 earthen pan just sufficient to contain it ; 
 pourin half a pint of water; cover it 
 close with paste, and set it in avery slow 
 oven for four hours: when taken from 
 the oven pour the gravy from it intoa 
 basin, shred the meat fine, moisten it 
 with the gravy poured from the meat, 
 and pound it thoroughly in a marbie 
 mortar with fresh butter, till it becomes 
 a fine paste, season it with black pepper 
 and ailspice, or cloves pounded, or 
 grated nugmeg; putit in pots, press it 
 down as close as possible, put a weight 
 on it, and let it stand all night; next 
 day, when it is quite cold, cover it a 
 quarter of an inch thick with clarified 
 butter, and tie it over with paper. 
 
 Beer, Potted like Venison.—Take a 
 whole thin flank of beef, pull off the in- 
 ward skin, and slash it across and across, 
 
 articularly in the thickest parts; lay it 
 or six hours in pump water, take as 
 much hard salt, or saltpetre, as the . 
 quantity of an egg, mixed with about 
 two pounds of white salt, and rub it well 
 into the meat; then sprinkle upon. it 
 nearly apint of wine vinegar, and then let 
 it lay for three or four days, turning and 
 eS it once a day; then rinse it out 
 
 uv 
 
 
 
BEE 
 
 ofthe brine with a pint of claret, and 
 season it with cloves, mace, and nut- 
 meg, white and Jamaica pepper of each 
 a quarter of an ounce, beaten all toge- 
 ther with savory, thyme, sage, and the 
 rind of a lemon, shred together, and 
 then well rubbed into the cuts and 
 slashes and the inside; then bind it up 
 with tape, and lay it in a long pot; put 
 in the claret, and lay the skins at the 
 top to save it; then bake it. 
 
 _. Buer a la Poulette.*— Mince some 
 beef, and put it into a stew-pan with a 
 piece of butter; when the butter is 
 melted, add a good pinch of flour; stir 
 the whole well together, and moisten it 
 with a little water; season with salt, 
 pepper, and parsley; when ready to 
 serve, thicken it with the yolks of eggs 
 and a little vinegar. j 
 
 Beer (Pressed).—Salt a piece of brisket 
 (thin part of the flank) or the tops of the 
 ribs, with salt and saltpetre, five days, 
 then boil it gently till extremely tender}; 
 put it under a great weight, or in a cheese 
 pe till perfectly cold. it eats excel- 
 
 ently cold, and for sandwiches. 
 
 Beer (a pretty side dish of).—Roast 
 a tender piece of beef, lay fat bacon all 
 Over it, and roll it in paper; baste it, 
 and when it is roasted cut about two 
 pounds in thin slices ; laythemin a stew- 
 pan, and take six large cucnmbers, peel 
 them, chop them small, lay over them a 
 little pepper and salt, and stew them in 
 butter for about ten minutes, then drain 
 out the butter, and shake some flour 
 over them; toss them up, pour in halfa 
 pint of gravy, let them stew till they are 
 thick, and then serve. 
 
 Beer Ragodt.—Take a rump of beef, 
 cut the meat from the bone, flour and fry 
 it, pour over ita little boiling water, about 
 a pint of small beer ; add a carrot or two, 
 an onion stuck with cloves, some whole 
 pepper, salt, a piece of lemon peel, a 
 
 unch of sweet herbs; let itstewan hour, 
 then add some good gravy; wheh the 
 meat is tender take it out, strain the 
 sauce, thicken it with a little flour; add a 
 little celery ready boiled, a little catsup, 
 put in the meat, just simmer it up. Or 
 the celery may be omitted, and the ragoiit 
 enriched by adding mushrooms fresh or 
 pickled, artichoke-bottoms boiled and 
 quartered, and hard yolks of eggs. 
 
 A piece of flank, or any piece that can 
 be cut free from bone, will do instead of 
 the rump. 
 
 Beer, Red for Slices.—Take a piece 
 of thin flank of beef, and cut off the skin; 
 then rub it well with a mixture made 
 with two pounds of common salt, two 
 ounces of bay salt, two ounces of éalt- 
 petre, and a pound of moist sugar, 
 
 ( 54) 
 
 BEE 
 
 pounded in a marble mortar. Put it nto 
 an earthen pan, and turn and rub it 
 daily for a week; then take it out of 
 the brine, wipe it, and strew all over it 
 some pounded mace, cloves, pepper, & 
 little allspice, and a good quantity of 
 chopped PATEIEY. and a few shalots. 
 Then roll it up, bind it round with 
 tape, braise it till it is tender, press it 
 in the same way as you press a collared 
 pig,and when it is cold cut it in slices 
 and garnish with pickled barberries.. 
 
 Beer, (Rib of) dlabonne Femme.7— 
 Trim a rib of beef, lard it with pieces of 
 spiced bacon; melt a piece of butter 
 about the size of two eggs, in a stew pan, 
 then put in your beef, season with salt 
 and pepper; and place your stew-pan 
 Over a quick fire, turn your beef two or 
 three times; when it is very hot, place 
 your stewpan over a more gentile fire, 
 put fire on the top of the stew-pan, then 
 let it simmer for an hour and a half; 
 serve it with its own liquor as a sauce, 
 
 Beer, (Rib of) Bra:sed.—Trim a rib 
 of beef, take out the bone, and lard it 
 with pieces of bacon seasoned with nut- 
 meg.cinnamon, allspice, cloves, salt and 
 pepper ; line the bottom of a stew-pan 
 with slices of bacon, slices of veal and 
 beef. Have ready fourteen carrots, five 
 large onions, three of which must be 
 stuck with cloves, two bay leaves, a little 
 thyme, a bunch of parsley, a bunch 
 of scallions. Tie your beef into a neat 
 form, and put it into the stew-pan ; cover 
 it with bacon, then put in the vegetables 
 with two large spoonfuls of stock; let 
 the whole boil ; after which let it simmer 
 gently for three hours over a moderate 
 fire; then let it drain, and untie your 
 beef; pass a little of the liquor through 
 a silk sieve, clearit from the fat, reduce 
 it, andserve it over the beef. The bee 
 must be glazed. 4 
 
 Beer, (Ribs) with Spinach or Endive.* 
 —Take out the bones from some’ fine 
 ribs of beef, then roast your meat, ang 
 serve with spinach or endive all over 
 the beef. . 
 
 Beer, (Rid of) with Onions, Giazed.* 
 —Trim and braise a rib of beef; when | 
 done, untie it, let it drain, and put it on 
 a dish, surrounded with onions glazed : 
 moisten a Spanish sauce with a little of 
 the liquor the beef was dressed in, clear 
 it well from fat, pd it through a sieve, 
 then serve it with the beef. 
 
 Beer (Rib of), with Malaga Wine? — 
 Prepare your beef the same as for brata- 
 éng, (only rather more spicing the pieces 
 of bacon with which you lard your beef ;) 
 adding half a bottle of Malaga wine and 
 halfa bottle of stock ; when your beef 
 
 is done, strain the liquor through a 
 
 
 
 
 

 
 BEE 
 
 ‘Bieve, (having been’ careful to clear it 
 from fat) and reduce it to a single glass- 
 ful, which youshould pour over the beef. 
 Be careful that the reduced sauce is not 
 too sharp, and that you do not season 
 your beef with too much salt. 
 
 Beer (Rib of ) & la Rocambole.*—Pre- 
 pare the beef the same as Rib of Beef 
 raised, only add a little garlic; and 
 half a bottie of white wine; when the 
 beef is done, drain it, and serve with 
 rocamboles, (see RovAMBOLEs). The beef 
 must be glazed. 
 
 Beer, (Round of ).—Lard your round 
 with gammon and other bacon, well sea- 
 soned with salt, pepper, cloves, cinna- 
 mon, coriander seed, and grated nutmeg, 
 onions, parsley, shalots, all well mixed 
 together ; let as much of these as you 
 ean be stuffed into the bacon, and lard 
 the buttock both on the top and under- 
 neath; then season it again with all your 
 ingredients, and put it into a stew-pan 
 to be marinated a little while with 
 onions, garlic shalots, parsley, sweet 
 basil, thyme, slices of lemons, verjuice, 
 and a little broth; letit lie in these two 
 hours, then put it in a napkin with 
 thio slices of bacon, wrapping it up close 
 so that no fat may enter. Puta plate in 
 the bottom of the pot to keep the napkin 
 and meat from being burnt to the bot- 
 tom, and boil it in the evening against 
 the next day. To season it you may put 
 in about two pounds of leaf fat of a hog’s 
 belly, or beef suet, putting in some white 
 wine, verjuice, salt, long pepper, gin- 
 ger, cinnamon, nutmeg, slices of lemon, 
 onion, parsley, bay leaves, sweet basil, 
 and whole coriander, anise and fennel ; 
 when all these are put into the pot, let 
 it be covered very close, and let the 
 beef be stewed very gently; when it is 
 sufficiently done, let it cool in its own 
 fat; then make a godiveau, put it into 
 the dish in which the piece of beef is to 
 be dressed, then cover it with the same 
 godiveau, then put it into an oven and 
 let it bake for an hour. Before you 
 serve it to table, prepare a well seasoned 
 beef cullis, and make a round hole in the 
 top of the godiveau, and pour in your 
 cullis so that it may penetrate into every 
 part, and then above this squeeze the 
 juice of a lemon. This beef may be 
 served up cold,in thin slices, instead of 
 beef @ la Royale. 
 
 Beer @ la Royale.—Bone a rump, sir- 
 loin or brisket, and cut some holes in it 
 ata little distance from each other: fill 
 the holes, one with chopt oysters, another 
 with fat bacon, and the other with chopt 
 
 rsiey ; dip each of these, before the 
 
 ef is stuffed, into a seasoning made with 
 salt, pepper, beaten mace, nutmeg, grated 
 
 (55) 
 
 BEE 
 
 lemon peel, sweet marjoram, and thyme; 
 put a piece of butter into a frying pan, 
 and when it has done hissing, put in the 
 beef, make it of a fine brown, then put 
 into it some broth made of the bones, with 
 a bay leaf, a pint of red wine, two ancho- 
 vies, and a quarter of a pint ofsmall beer; 
 cover it close and let it stew till it is ten- 
 der ; then take out the beef, skim off the 
 fat, strain the gravy; add two ox-palates 
 stewed tender and cut into pieces, some 
 pickled gherkins, truffles, morels,and a lit- 
 tle mushroom powder ; letall these boil to- 
 gether ; thicken the sauce witha bit of but- 
 ter rolled in flour, put in the beefto warm, 
 pour the sauce over it, and serve it up. 
 
 Beer (Rump of.)—The rump is es- 
 teemed, in France, the best piece in the 
 whole ox; it makes excellent soups, and 
 graces the table as a middle dish. It is 
 excellent boiled and served up plain ; or, 
 when cleansed of its fat, it may be served 
 with 4a sauce made of cullis, parsley, 
 green onions, anchovies, capers, and a 
 little garlic, the whole shred fine and 
 well seasoned. It may also be served 
 boiled and garnished with petzts-patés. 
 
 Beer ( Rump of) Baked.*-Take a rump 
 of beef, what size you please, bone and 
 lard it, season it with salt and fine spices 
 put it into a stewpan just large enough bo - 
 hold it, together with half a pint of white 
 wine, some green onions, mushrooms, 
 and shallots; some lean bacon is an im- 
 provement. Close the edges of the pan 
 with a strong paste; let it stew in anoven 
 for five or six hours according to the size 
 of your meat, then serve it with its own 
 sauce strained. You may dress a sirloin 
 in the same way. 
 
 Beer, (Rump of,) Boiled French Fa- 
 shion.—Parboil your rump of heef for 
 half an hour, take it up, and put it into 
 adeep dish; cut gashesin the side of 
 your meat, that the gravy may come out, 
 put salt and pepper into every gash, then 
 fillup the dish with claret, and put in 
 two or three blades of mace, set it over 
 a chafing dish of coals, and cover it close 
 and let it stew for an hour and a half, 
 turning the meat several times whilst it 
 is stewing, then take oif the fat, putin a 
 handful of capers, five or six sliced 
 onions, half-a-dozen verjuice. Boil all 
 together till the meat is tender, and 
 serve it up to table with brown bread and 
 ee fried in butter. 
 
 EEF (Rump of) @ la Braise, with 
 Dutch Onions.*—Take a fine rump of 
 beef, bone it, and tie it with a packthread, 
 and put itin a draise with a pint of white 
 wine, some good stock, aslice of veal, 2 
 rasher of bacon, a large bunch of herbs, 
 pepper and salt; when it is half done, 
 add about thirty Dutch or large red 
 
 
 
BEE 
 
 onions. When the beef is done, take it 
 out and clear off the fat; putit ina dish 
 witk the onions round; pour over it a 
 good brown sauce. A rump of beef dress- 
 edin this way may be varied with differ- 
 ent sauces or raguuts, according to your 
 taste. Re ae 
 
 Beer (Rump of) a@ la Cardinale.*— 
 Choose a rump of beef of ten or twelve 
 pounds, and having taken out the bone, 
 lard it with a pound of bacon, cut it in 
 bits, and season it with salt and spices. 
 The upper part of the beef, which is 
 covered with fat, should not be larded. 
 
 Next, take four ounces of powdered salt- 
 
 petre and rub into the meat, that it may 
 look red ; put itin a pan with one ounce of 
 ‘bruised juniper berries, three bay leaves, 
 a little thyme and basil, and one pound 
 of coarse salt; let it remain eight days, 
 the pan being well covered. When the 
 meat has taken the salt, wash it in warm 
 water, and put some slices of bacon upon 
 the upper part, or that which is covered 
 with fat, tying a linen-cloth over the 
 whole with packthread: then let it stew 
 gently for five hours with a pint and a 
 half of red wine, a quart of water, five or 
 six onions, two cloves of garlic, four or 
 five carrots, two parsnips, a bay leaf, 
 thyme, basil, four or five cloves, parsley, 
 green onions, and the quarter of a nut- 
 meg. When it is done, leave it to cool in 
 its own liquor, and when quite cold, 
 serve. The short ribs of beef may be 
 done in the same manner. 
 
 Beer (Rump of) in tts.own Gravy.— 
 Boil a boned rump of beef on a very slow 
 fire, in short liquid, about ¢ight or nine 
 hours, with a faggot of parsley, chibbol, 
 two laurel leaves, a clove of garlick, two 
 shalots, thyme, four cloves, half a nut- 
 meg, pepper and salt; when it is done, 
 skim off the fat very weil, and serve it 
 with the broth after having strained it. 
 
 Beer Salted.—Beef should be well 
 sprinkled, and a few hours afterwards 
 hung to drain, before it is rubbed with 
 the salt; which method, by cleansing the 
 meat from the blood, serves to keep it 
 from tasting strong: it should be turned 
 every day; and, if wanted soon, should 
 be rubbed as often: <A salting tub or 
 lead may be used, and a cover to fit close. 
 Those who use a good deal of salt meat, 
 will find it answer well to boil up the 
 pickle, skim it, and, when cold, pour it 
 over the meat that has been sprinkled 
 and drained. 
 
 Bees Salted (for immediate use.)—The 
 phece shouid not weigh more than five or 
 six pounds. Salt it very thoroughly just 
 before you put it into the pot; take a 
 coarse cloth, flour it well, put the meat 
 m, and fold it up close: put it into a pot 
 
 a a | 
 
 BEE 
 
 of boiling water, and boil it aslong as you 
 would any other salt beef of the same _ 
 size, and it will be as salt as if done four 
 or five days. — Caen s » 
 
 Beer Salted (in the Dutch way.-— 
 Take a lean piece of beef, and rub it well | 
 with brown sugar (some pour treacle over 
 it) ; let it. lie at least two days, turning it 
 very often; then wipe it, and salt it with 
 common salt and saltpetre: beat the salt- _ 
 petre fine, rub itwell in, and turn it every 
 day for fourteen or fifteen days ; then roll 
 it very tight in a coarse cloth, and press 
 it down with a large weight; hang it to 
 dry in a chimney, but turn it the bottom 
 upwards every day ; then boil it In pump” 
 pee it will cut into shivers like Dutc 
 
 eer. Ot. ; ae 2 
 
 Beer Salted Red, which is extremely 
 good to eat fresh from the pickle, or to- 
 hang to dry.—Choose a piece of beef with 
 as little bone as you can, (the flank is 
 most proper) sprinkle it and let it drain 
 a day, thenrub it with common salt, salt- 
 petre, and bay salt, but only a small pro- 
 portion of the saltpetre, and you may 
 add a few grains of cochineal, all in fine 
 powder; rub the pickle every day into 
 the meat for a week, then only turn it. 
 
 It will be excellent in eight days. In 
 sixteen, drain it from the pickle, and let 
 it be smoked at the oven mouth when 
 heated with wood, or send it to the 
 baker’s; a few days will smoke it. 
 
 A little of the coarsest sugar may be 
 
 added to the salt. 
 - Iteats well, boiled tender with greens 
 or carrots. If to be grated as Dutch, 
 then cut a /ean bit, boil it till extremely 
 tender, and, while het, put it under a 
 press.. When eold fold it in a sheet of 
 paper, and it will keep in a dry place two 
 or three months, ready for serving on 
 bread and butter, 
 
 Beer Sausages.°—Take two beefsteaks 
 about the size of two hands, and the 
 thickness of a finger; beat them well to 
 make them flat, and pare the edges of 
 them; then mince the parings with beef 
 suet, parsley, green onions, mushrooms, . 
 two shallots, and some basil leaves, the 
 whole shred fine, and mixed into a force- 
 meat with the yolksof four eggs; spread 
 this forcemeat on the slices of beef, and 
 roli them up in the form ofsausages ; tie 
 them up with packthread, and stew them 
 with a little stock, a glass of wine, some 
 salt, pepper, an onion stuck with two or | 
 three cloves, a carrot, and a parsnip; 
 when they are done, strain the liquor; 
 and, having skimmed off the fat, reduce 
 it over the fire to the consistence of a 
 sauce, Take care that the sauce is not 
 too highly flavoured, and serve it over. 
 your sausages; or they may be served 
 
 
 
 ~ 
 
_ lemon juice; 
 
 ‘Serve it np 
 Ss 
 
 BEE 
 with any ragout of vegetables you please. 
 To serve the sausages cold, to make a 
 dish for the second course, reduce the 
 Sauce by letting it boil with the sausages 
 till almost all the fatis consumed; then let 
 them stand to cool with what remains of 
 the sauce adhering to them, and serve 
 upon a napkin. 
 
 ‘Beer (Sirloin of )in Epigram.— Having 
 roasted a sirloin of beef, carefully take up 
 the skin of the meat, which you must cut 
 out and mince in fine shreds; but take 
 care that you donot cut the sides. Have 
 
 .@ Strong brown sauce ready with a few 
 
 mushrcoms, pepper, and salt, anda little 
 put in the mince, lay it 
 inside the beef, and cover the skin over, 
 hot with a strong gravy, 
 Beer (small Sirloin of) Ragoat.— 
 Braise a bit of sirloin, larded with large 
 Jardons in broth, and a pint of white wine; 
 add a faggot of sweet herbs, onions, and 
 roots. When done, take it out, and 
 serve it with a ragout of sweetbreads, of 
 mushrooms, ar any other kind of ragout. 
 BeErr Shirts.—Beef skirts eat well 
 broiled; they also make a most excellent 
 
 pie. 
 
 Beer Smoked @ la Hambourg.*—Take 
 a rump of beef, put it into a pan with 
 juniper berries, thyme, basil, clove of 
 garlic, bay leaf, cloves, and onions cut in 
 slices. Cover your pan very carefully, so 
 as to exclude all air: turn your meat 
 every two or three days: at the end ofa 
 fortnight take ft out, and, after having 
 washed it in several waters, drain it for 
 four-and-twenty hours ; then wrap it ina 
 clean cloth, and put it in a saucepan and 
 
 ‘Jet it stew for seven or eight hours; take 
 
 it out and let it drain, and serve it cold 
 the same as aham. 
 
 Beer Soup.* — Take a shin or leg 
 of beef, cut it in pieces, with: six 
 onions, two carrots, celery, leeks, two 
 turnips, a bundle of sweet herbs, black 
 pepper, and allspice to your taste; put 
 all this, with the beef, into & stewpan, 
 without water, over & slow fire for an 
 hour, then pour over it two quarts of 
 boiling water ; let it stew till the meat is 
 tender, and if you have not sufficient 
 
 - soup add more water; when the beef is 
 
 tender enough, takeout all the best parts 
 and let the rest stew with the herbs un- 
 til quite arag, then strain all off, and add 
 some herbs as the former, stewed in a 
 pan by themselves with a little water; 
 the carrots, &c. must be cut about an 
 inch long; the water they are stewed in 
 may be put into thesoup; then let your 
 beef and all be stewed together; but it 
 must not boil quite; and be nicely skim- 
 
 med, 
 Beer Soused.—Take either buttock, 
 
 ( 57 ) 
 
 BEE 
 
 chuck, or brisket of beef, season with 
 saltand pepper for four days, then roll 
 them up as even as you can, tiea cloth 
 fast about it, and boil it in water and 
 salt till it be tender, then souse it in 
 water and vinegar, and a little white 
 wine and salt; putitintoa hook frame 
 to form it round and upright; then dry 
 it in some smoky place, or in the air. 
 When you wish to useit, cut it out in 
 ura and serve it with sugar and mus- 
 ard. 
 
 Beer, Spring Garden.—Cut a piece 
 of Jean beef into thin slices like Scotch 
 collops, lard it thick with bacon, and put 
 it into a pan with salt, pepper, mace, 
 two or three bay-leaves, and a bunch of 
 sweet herbs; bake it; then clear out all 
 the gravy, and fill it up with clarified 
 butter. 
 
 ‘Brer Steaks a la Bourgeotse.—Lard 
 the steaks here and there with large lar- 
 dons; put them into the pan with chopped 
 parsley, shalots, thyme, laurel, salt, 
 whole pepper, and a glass of white wine ; 
 let them soak two hours, then simmer 
 them till done. You may serve them 
 either hot or cold, 
 
 Beer Steak brotled.*—Cut your steaks 
 rather thick, beat them well, and ma- 
 rinate them in oilor vinegar with alittle 
 fine salt; then broil them ona gridiron 
 over a clear, quick fire ; but before you 
 broil your steaks make a preparation 
 with some fresh butter, salt, parsley, 
 chopped fine and mixed together with 
 the juice of a lemon; put this prepara- 
 tion into a dish made very hot, and serve 
 your steaks upon it. 
 
 You may garnish with fried slices of 
 potatoe, slices of pickled cucumber, and 
 cresses; some make use of anchovy 
 sauce instead of the parsley. 
 
 Beer Steaks broiled.—The best steaks 
 are cut from the middle of the rump; let 
 them be cut half an inch thick, then beat 
 with a rolling-pin; season them with 
 pepper and salt; let the fire be very brisk 
 and clear, the gridiron very clean 3 set 
 the dish before the fire upon a chaffing 
 dish to keep hot; turn the steaks often 
 with a pair of small tongs made on pur- 
 pose ; when they are done enough, lay 
 them in the dish, and rub a bit of butter 
 over them. 
 
 Be sure not to season them till they 
 are put upon the gridiron. 
 
 Brer Steak broiled, a ? Anglaise.*7— 
 Prepare your steaks the same as for 
 Steaks sauté au vin de Madére, then rub 
 them with pepper and salt; dip them in 
 melted butter, and then rub them with 
 bread crumbs; broil them, and serve 
 with a maitre d’hétel. 
 
 Breer Steaks fried.—Pepper and salt 
 
 
 
some rump steaks, stew them with some 
 water, a glass of Madeira, a bunch of 
 sweet lierbs, an anchovy ortwo, an onion, 
 a piece of lemon peel, and twe or three 
 cloves; cover them close; when tender, 
 take them out, flour them pretty well, 
 fry them, pour off the fat, strain the 
 liquor that they were stewed in, put it to 
 the steaks, with’catsup or mushroom 
 powder and liquor, oysters and their 
 liquor, lemon- juice; simmer this up; 
 garnish with pickles. 
 
 Brzr Steak Pie..— Take some fine 
 rump steaks, beat them with a rolling- 
 pin, then season them with pepper and 
 salt according to. taste. Mlakea good 
 crust, lay in your steaks, fill your dish, 
 then pour in as much water as will half 
 fillthe dish. Puton the crust, and bake 
 it well. te 
 
 ‘Beer Steak Pie.—Beat your steaks 
 with a rolling-pin, flour and season with 
 pepper and salt} when seasoned and 
 rolled with fat in each, put them in a 
 dish, with puff paste round the edges; 
 puta little water in the dish, and cover 
 it with a good crust, - 
 
 Beer Steak Pie raised.—Take rump 
 steaks, cut the skin from the fat, beat 
 the steaks with a chopper, cut them 
 into middling-sized pieces, pass them 
 witha bit of fresh butter, pepper, salt, 
 Jemon.juice, and shalots chopped, and 
 when half done, put them ina dish till 
 cold. Blanch oyster, strain them, and 
 preserve the liquor; raise acrust, puta 
 layer of steaks at the. bottom, some 
 oysters upon it, and so, alternately; 
 cover the pie, ornament, and bake it. 
 When done, put into it a good cullis, 
 with the oyster liquor and some catsup 
 mixed withit, and serve it. 
 
 Steaks with oysters may be done the 
 same way, put into a deep dish, and co- 
 vered with puff paste. - 
 
 Berr Steak Pudding. — Beat your | 
 
 steaks with a rolling-pin, season them, 
 and roll them with fat between; and if 
 you approve shred onton, add a very 
 little. Lay a paste of suet in a basin, 
 and put in the rollers of steaks; 
 cover the basin with a paste, and pinch 
 the edges to keep the gravy in; cover 
 -with a cloth tied close, and let the pud- 
 ding boil slowly, but for a length of 
 time. - 
 
 Beer Steak Pudding. —Take flour, 
 chopped suet, some milk, a little salt, 
 ‘and one egg, and mix ‘them well toge- 
 ther. Roll out the paste, of half an 
 inch thick, and sheet a basin or bowl 
 with it; then trim-the skin from the 
 meat, beat. the steaks well with a chop- 
 per, cut them into middling-sized pieces, 
 season with pepper and salt, put them 
 
 ( 58)) : 
 | into the basin with blanched oysters and 
 
 BEE 
 
 slices of potatoes, alternately (or slices 
 of onion); cover the top with paste, and 
 tie a cloth over the basin. Boil the pud- 
 ding (if of a middling size) two hours, 
 and when it is te be served up, put lato 
 ita little cullisand catsup. 
 Beer Steak Pudding, baked.—Make 
 a batter of milk, two eggs, and flour, or, 
 which is much better, potatoes boiled 
 and mashed through a cullender; laya 
 little of it at the bottom of the dish ; then 
 putin the steaks, prepared as above, and 
 very well seasoned; pour the remainder 
 of the batter over them, and bake it. . 
 Beer Steaks rolled.—Take three or 
 four large steaks, and flat them with a 
 cleaver.. Make a farce with the flesh of 
 a capon, some of a fillet of veal, and 
 some gaminon of bacon, both fat and lean; 
 add to this the fat of a loin of veal, sweet 
 breads, young onions, parsley, mush- 
 rooms, and truffles, the yolks of four 
 eggs with a little cream}; season all these 
 very well with spice and herbs, and hash 
 them, then strew them on your Slices of 
 beef, and roll it up very handsomely, 
 that they may be firm andof a good size} 
 then let them stew a good while. When 
 they are sufficiently done, take them up 
 and drain away the fat, then slit them in 
 two and lay them ina dish, the cut side 
 uppermost ; and serve them either with 
 a ragout or cullis. ga 
 Beur Steak Sauté au vin de Madére.* 
 —Cut out the skin-and nerves from your 
 steaks, and cut them into escaloppes. 
 égales, beat them and trim them into the 
 form of a round; melt some butter ina 
 haa | and lightly fry your steaks 
 in it; when they are done of a nice light 
 colour, arrange them on a dish in form of 
 a crown, drain the butter from the toss- 
 ing-pan, and put the liquor by; then 
 put a glassof Madeira into your tossing- 
 pan, and reduce it with a little veal 
 glaze and a little Spanish sauce, adding 
 a little pimento butter ; when your sauce 
 is of a nice dark colour, strain it through 
 a Sieve and serve it with your steaks, 
 Beer Steaks Sauté with Olives.7— 
 Prepare your steaks the same as for 
 Steaks Sauté au vin de Madere; then: 
 fry with a piece of butter or lard; when 
 dene, dress them ona dishin form of a 
 crown, and pour into the middle of the 
 crown a ragoiit of olives. sia ts 
 Beer Steaks, & la Servante.—Cut the 
 
 Slices thin ; lay a down of sliced lard, then 
 
 of steaks, fine herbs, and spices, and so 
 on till you have done; add a glass of 
 brandy, and stop the pot very well with 
 paste to keep the steam in; let it simmer 
 five or six hours, on a very slow fire. 
 They may be served either hot or cold, 
 
 
 
BEE 
 
 Beer Stock.—This is made from the 
 legs, shin, and scrags of beef, or any 
 bones that are to spare; chop them into 
 
 ieces, wash them, and put them in a 
 
 arge poton the fire, filled half with cold 
 
 and half with hot water; it must be 
 closely attended to when it begins to boil, 
 in order to take off the scum; then set it 
 on one side of the stove to boil gently 
 and put in three or four carrots well 
 scraped and washed, onions, parsley, 
 peericome, salt, and one clove of gar- 
 ‘ick ; put the cover on,and mind to skim 
 it when wanted. When the meat is done 
 to pieces, run it through the sieve, the 
 same as a consommeé. This serves for 
 plain hashes, or to reduce the glaze for 
 vegetable soups, Sc., if required. 
 
 Beer Stock.—Put chuck beef, cut in 
 pieces, into a pot, set it on the fire with 
 water enongh to coverit.. When boiling, 
 skim it clean ; adda bunch of parsley and 
 thyme, cleaned carrots, leeks, onions, 
 turnips, celery, and a little salt; boii 
 the meat till it is tender, skim off the fat, 
 and strain it through a fine hair sieve. 
 
 Beer Suet and Marrow, how 10 use.— 
 To use suet and marrow, all the skin 
 and sinews should be picked out wery 
 carefully. It is used for most forced 
 meats, (and the marrow is used for par- 
 ticular cccasions), and is extremely good 
 to put into braises, being very nourishing. 
 If you wish to use it instead of butter, 
 soak if in luke-warm water, turning and 
 pressing it with your hands to render it 
 soft, and to squeeze cut the water. 
 
 Beer Tansy.—Take seven eggs, leav- 
 ing out two whites, and a pint of cream, 
 some thyme, sweet marjoram, parsley, 
 strawberry leaves, shred very small; add 
 a plate of grated bread; mix all well 
 together, and fry them the same as all 
 other tansies are fried, but not too 
 brown. 
 
 Beer Jea.—Cut a pound of fleshy beef 
 in thin slices; simmer with a quart of 
 water twenty minutes, after it has once 
 boiled, and been skimmed. Season, if 
 approved; but it has generally only salt. 
 
 Beer Tendons a l’ Allemande.*—Take 
 two or three pounds of the breast of beef, 
 and cut it into three or four pieces of 
 eqnal size; blanch them for a short time 
 in boiling water ; take also half a large 
 cabhage, and blanch it for a quarter of 
 an hour; then beil your breast of beef 
 with some stock, a bunch of parsley and 
 green onions, a clove of garlic, two 
 cloves, 2 bay leaf, and a little thyme and 
 basil. When it has boiled an hour, put 
 in the half cabbage, previously cut in 
 three pieces, well squeezed and tied 
 together, also feur large whole onions: 
 when they are ajl nearly done, add four 
 
 (99 ) 
 
 
 
 
 
 BEE 
 
 sausages, a little salt and coarse pepper ; 
 then finish the stewing till there remains 
 very little sauce; strain the meat and 
 vegetables, and wipe off the loose fat 
 with acloth. Serve the meat in a dish, 
 with the cabbage and onions round it, 
 and the sausages placed upon the meat; 
 strain the remaining sauce through a, 
 sieve, and take off the fat, then pour it 
 over the meat. cSt ae ; 
 
 Brrr Tripe a ia Provengale.*—Take 
 some very thick tripe, scrape and wash 
 it in several waters; then stew it with a: 
 pound of grated bacon, two carrots, two 
 onions, (one of which ‘should be stuck 
 with cloves), bay leaves, thyme, garlic, 
 whole pepper, parsley.: moisten with a 
 bottle of white wine, and a spoonful of 
 consommeé ; let your tripe stew for eight 
 hours over a slow fire; then let it cool 
 in the liquor, then heat it again, and let 
 it drain, after which, cut it into fillets.: 
 You must previously prepare twelve 
 onions, cut in fillets, and fried in oil, 
 with a little garlic and chopped parsley; 
 then boil your tripe. Now itis cutinto . 
 fillets, with the tried onions, and half. - 
 the oil in which theywere fried, and a 
 little of the liquor in which your tripe 
 was first dressed. « Serve the tripe as hot 
 as possible, garnishing it all over with 
 bread, first dipped in oil, salt and pepper, 
 and then dried upon.a gridiron. 
 
 Beer Toasted Italian Pashion.—Take 
 some steaks, and: hack them; then 
 sprinkle them with-rose vinegar, and 
 elder vinegar, season them with salt, 
 pepper, and coriander. seed; then lay 
 them one upon another in a dish for an 
 hour, and broil them on a gridiren, or 
 toast them before the fire, and serve 
 them in their own gravy, or their own 
 gravy and juice of an orange, boiled 
 together. 
 
 Beer Tripe. a la Fricassée.—Let your. 
 tripe be very white, cut it into slips, put 
 it into some boiled gravy, with a little 
 cream and a bit of butter mixed with - 
 fiour ; stir it till the butter is melted ; 
 add a little white wine, lemon-peel- 
 
 ‘grated, chopped parsley,pepper and salt, 
 
 pickled mushrooms, or lemon juice 3 
 shake all together ; stew it a little. 
 Beer Tripe a la Milanaise.*—Cut your 
 tripe into fillets, and dress it in the same 
 manner as for beef tripe d@ la Provencale ; 
 then instead of finishing with the onions 
 fried in oil, your tripe must be rednced, 
 
 and then puta layeref it intoa deepdishb, 
 
 the bottom of which must be previously 
 lined with erovtons, then on the tripe put 
 a layer of grated parmesan cheese, then. 
 bread, then tripe, and soon till your dish 
 is filled; let the whole brown to the 
 bottom, and then serve. » 
 
 
 
 
 
BER 
 
 BEER (/o Sweeten).—To a kilderkin 
 of beer, throw in at the bung a quart of 
 oatmeal, lay the bung on loose for two or 
 three days, then stop it down close, and 
 let it stand a month. Some throw in a 
 piece of chalk the size of a turkey’s egg ; 
 and when it has done working, stop it 
 close for a month, then tap it. 
 
 BEEST Custards.—Put a pint of beest 
 over the fire, with a little cinnamon or 
 three bay leaves, till boiling hot. Pour 
 it by degrees on a spoonful of flour, and 
 the same of thick cream ready mixed 
 up. Stir all exceedingly well together ; 
 sweeten to the palate, and bake it either 
 in tins or cups. ! 
 
 BEET BRoot.*—May be either baked or 
 boiled ; it will take from an hour and a 
 half to three hours, according to the size 
 of the root, to cook properly. _ 
 
 Beet Root Fricassée.*—Put it ina stew- 
 pan with a little butter, shred parsley, 
 scallions, garlic, flour, vinegar, salt and 
 pepper; boil a quarter of an hour, and 
 serve with white sauce. 
 
 Beret Root Pickled.—Boil the roots 
 tender, peel, and cut them in what shape 
 you please. Put them into a jar, and 
 pour over them a hot pickle of vinegar, 
 pepper, ginger, and sliced horse-radish. 
 You may add capsicums and cayenne. 
 
 Bret Root Preserved.*—The roots 
 should be peeled and cut in thick slices, 
 and placed in a pan under hot ashes for 
 about five or six minutes, before you put 
 them into a brine made of salt and water, 
 and a quart of vinegar. 
 
 Beret Roet Stewed.—Boil them tender 
 with the skin on; slice it into a stewpan, 
 with a little broth, some small onions, 
 and a spoonful of vinegar: simmer til! 
 the gravy is tinged with the colour; take 
 off the skin just before you serve. 
 
 BENJAMIN( Oi/ of). Beat six ounces 
 of benjamin into powder, put it into oil of 
 tartar and rose-water, of each a pound. 
 Then distil in an alembic, and put it by 
 for use. 
 
 BENTON Sauce.—Grate or scrape 
 very fine, some horse-radish, a little made 
 mustard, some pounded white sugar, and 
 four large spoonsful of vinegar. Serve 
 cold, with roast beef, hot or cold. 
 
 Benton Tea-cakes.—Rub into a pound 
 of flour, six ounces of butter, and three 
 spoonsful of yeast, and make into a paste 
 with new milk: make into biscuits, and 
 prick them with a clean fork. 
 
 BERGAMOT Drops.—Mix the juice 
 of four or five lemons, and some sifted 
 sugar, with a wooden spoon ; add to this 
 twenty crops of essence of bergamot ; 
 mix it well in, and having stirred it 
 over the fire three or four minutes, 
 drop it about the size of a sixpence on 
 
 ( 60 ) 
 
 BIR 
 
 wpiting paper, and let them stand till 
 CO. e +o a ¢ ' 4 oe 
 Bereamot /Vafers.— Squeeze six le- 
 mons into a basin, and mix some sifted 
 sugar, essence of bergamot, and the 
 white of an egg, with the juice; beat 
 them together till very white; if it be- 
 comes too thick, add the juice of another 
 lemon ; spread your paste, and dry them 
 as barberry wafers. 
 Bereamor /Vater.—To the rinds of 
 three bergamots, put a gallon of proof 
 spirit, and two quarts of water; draw off 
 one gallon by the dain marie, and sweeten 
 with sugar. ee Ts 
 Bereamor Vater.—Take three gills 
 of syrup, the juice of six lemons, and 
 when diluted sufficiently with water, add 
 a tea-spoonful of essence of hergamot. 
 Strain it through a fine sieve for use. _ 
 Bereamot Water Ice.—Stir together 
 the juice of three lemons, two gills of 
 syrup, halfa pint of water, and half a 
 tea-spoonful of essence of bergamot, strain 
 and freeze it. 
 RETONY, Conserve of.—Take a pound 
 of betony, three pounds of loaf sugar, 
 beat them in a stone mortar; boil the 
 sugar with two quarts of betony water to 
 the thickness of a syrup, then mix them 
 together by little and little, over a gen- 
 tle fire, make it into a conserve, 
 keep it in glasses. ’ ph ele 
 Betony Flower /Vater.—Take betony 
 flowers, sprinkle them with white wine 
 or water, let them infuse for two days, 
 then distil them in a Jazz marie. ¥y 
 Biispoovet Fritters.—Break five eggs 
 into two handfuls of flour, work them to- 
 gether with some milk, th 
 salt and work it again; when well made 
 
 put in a tea-spoonful ef powdered cinna-. 
 
 mon, the same of grated lemon-peel, and 
 half an ounce of candied citron cut ver 
 
 small: puton a stewpan, rub it over with 
 butter, and put in the paste; stew it 
 
 gently over a stove, taking care that it 
 
 does not stick to the pan. When suff- 
 ciently done, lay it in a dish, set on a 
 stewpan with a large quantity of lard; 
 when it boils, cut out the paste in pieces 
 the size of a finger, cut it across at each 
 end, dip each into the lard and fry them, 
 but not too much, as they will rise too 
 high. Sift sugar on a dish, lay in the 
 fritters, sift over more sugar, and serve. 
 Bincn /Vine.—The season for procur- 
 ing the liquor from the birch-trees is in 
 the beginning of March, while the sap is 
 rising, and before the leaves shoot out; 
 for when the sap is come forward and the 
 leaves appear, the juice, by being lon 
 digested in the bark, grows thick an 
 
 coloured, which before was white and 
 
 clear. me 
 
 en put in some. 
 
 gtie!) et saa 
 
 
 
BIS 
 
 The method of procuring the juice is 
 by boring holes in the body of the trees, 
 and putting in fossets, which are com- 
 monly made of the branches of elder, the 
 ade being taken out. You may, without 
 
 urting the tree, if large, tap it in several 
 places, four or five ata time, and by that 
 means save from a good rnany trees seve- 
 ral gallons every day; if you have not 
 enough in one day, the bottles in which 
 it drops must be corked close, and rosin- 
 ed or waxed; however, make use of it as 
 s00N as you can. . 
 
 Take the sap and boil it as long as any 
 scum rises, skimming it all the time ; to 
 every gallon of liquor put four pounds of 
 good sugar, the thin peel of a lemon, boil 
 it afterwards half an hour, skimming it 
 very well, pour it into @ clean tub, and 
 when it is almost cold, set it to work with 
 yeast spread upon a toast; let it stand five 
 or six days, stirring it often; then take 
 such a cask as will hold the liquor, fire a 
 large match dipped in brimstone, and 
 throw it into the cask, stop it close till 
 the match is extinguished, tun your 
 wine, lay the bung on light till you find 
 it has dene working; stop it close and 
 keep it three months, then bottle it off. 
 
 Birps Potted, how to preserve when 
 they begin ta grow bad.—W hen birds have 
 come a great way they often smell so bad 
 that they can scarcely be borne from the 
 rankness of the butter, by managing 
 them in the following manner they may 
 be made as good as ever. Set a large 
 saucepan of clean water on the fire; 
 when it boils take off the butter at the 
 top, then take the fowls out one by one, 
 throw them into that saucepan of water 
 half a minute, whip it out, and dryit ina 
 cloth inside and out; continue till they 
 are all (lone, scald the pot clean; when 
 the birds are quite cold, season them 
 with mace, pepper and salt, according to 
 faste, put them down close in a pot, and 
 poor clarified butter over them. 
 
 Bisuop (Essence of) or Tincture of 
 Allspice.—Steep three ounces (apothe- 
 cary’s weight) of bruised allspice in a 
 quart of brandy, for a fortnight, occa- 
 sionally shaking it up, then pour off the 
 clear liquid. Good for gravies, mulled 
 wine, potted meats, &c. &c. 
 
 Bisgus.—A bisque is a soupinragoft, 
 
 which is made either of quails, capons, 
 
 pullets, or pigeons, &c. 
 Bisove.* — Take fifty cray-fish and 
 wash them in eight or ten waters; and 
 put them into a stewpan with some salt, 
 pepper, a little grated nutmeg, and a 
 quarter of a pound of butter; over a 
 quick fire; and keep constantly stirring 
 them with a spoon fora quarter of an 
 
 hour. When your cray-fish are done, let: 
 
 ( 61 ) 
 
 B1S 
 
 them drain, then take out the meat and 
 pound it in a mortar, then put some rice 
 into boiling water, and let it boil for a 
 quarter of an hour, after which let it 
 drain, and then pound it in the mortar 
 with the meat ofthe cray-fish; when the 
 whole is well pounded, put it ina stewpan 
 with a little stock previously strained 
 through a sieve; when this purée is 
 done add to it a little more stock, taking 
 care that it is neither too thick nor too 
 clear. After you have prepared your 
 cray-fish pound the shells, aud when they 
 are well pounded, add to them some 
 gravy or the butter in which the cray-fish 
 were boiled, pass this purée through a 
 sieve, and after you have strained it, put 
 itinto a stewpan over a moderate fire, 
 you must be careful not to let either of 
 your purées boil. When the second purée 
 is finished, and you are ready to serve, 
 put some crowtons in a tureen and pour 
 over them some boiling stock, then pour 
 in your first purée, then upon this pour 
 your purée made of the pounded shells, 
 which being of a red colour will give a 
 nice tinge to the whole. 
 
 Bisgue.—Take fifty cray-fish, well 
 wash them and pick out the meat 3 pound 
 it and then put it in a stewpan with six 
 ounces of butter, some salt, pepper, nut- 
 meg, and a piece of the crumb of new 
 bread three times the size of an egg 3 put 
 the whole on a quick fire, and let them 
 cook for half an hour; then strain the 
 whole through a sieve, and when strain- 
 ed put it again into a stewpan over a 
 gentle fire, taking care not to let it boil 
 and that your purée is not too thick 5 then 
 Serve with bread, the same as in the pre- 
 ceding receipt. 
 
 Bisgue.—Take what fish you please, 
 wash and clean it, then marinate it for 
 an hour in white wine vinegar, a handful 
 of salt, whole spice, a bunch of sweet 
 herbs, some whole onions, and the peel 
 of a Jemon grated. Nearly cover the 
 whole of your fish with these ingredients, 
 and when it is marinated in them for an 
 hour, put it with the ingredients into a 
 saucepan, and when it is about half boiled, 
 add some boiling water to it, this will 
 make the fish very firm. Then fry the 
 remainder of your fish, make a rich sauce 
 with oysters, shrimps, mushrooms, .ca- 
 pers, a bunch of sweet herbs, two ancho- 
 vies, two onions, stuck with cloves, the 
 yolks of two eggs, the juice of a lemon, 
 nutmeg grated; andsome scraped horse- 
 radish 5 mix all these together with two 
 pounds of butter, and Jet it be very thick; 
 dish your fish, and pour over it the sauce. 
 Garnish your fried fish with parsley, 
 horse-radish and sliced lemon, serve 
 it ccnp 
 
 
 
BIS 
 
 Biscurrs.—Weigh eight eggs, an equal 
 weight of sugar, and the weight of tour 
 in flour; beat up the yolks of five, and 
 put them in an earthen vessel with some 
 rasped lemon-peel and the sugar, beat 
 them together for a long time, then add 
 the whites of eleven eggs also well beaten, 
 then mix in the flour by degrees, pour 
 this into paper cases of whatever form 
 and size you please; strew powder sugar 
 over them, and bake in a cool oven. -. 
 
 Biscuirs.—Lay the rind ofa lemon in 
 boiling water, till it be tender; take 
 half a pound of sweet aimonds, and 
 blanch them in cold water, and two 
 ounces of gum-dragon, which soak in fair 
 water; then pound the almonds, putting 
 in as you pound, the whites of two eggs 
 beaten hollow; pound the lemon in a 
 store mortar by itself, and put the gum 
 and the lemon into thealmonds, and mix 
 them well together; then beat a pound 
 of fine sugar in a mortar with the al- 
 monds, gum and lemon, and afterwards 
 add two pounds more of fine sugar, 
 stirring it with a spoon, then roll it up 
 in little rolis, and lay them upon white 
 papers, and set them in the oven. 
 
 Biscurrs.—Make a pound of flour, the 
 yolk of an egg, and some milk into a very 
 stiff paste; beat it well, knead till quite 
 smooth, roll very thin and cut inte bis- 
 cuits, prick and bake in a slow oven till 
 dry and crisp. 
 
 Biscuit Bread,—Dry fine flour and 
 _powder sugar, of each half a pound, 
 thoroughly: beat up four very fresh eggs 
 for ten minutes, then add the sugar, beat 
 them ten minutes longer, put the flour, 
 _and continue beating ten minutes more. 
 Butter your baking-plates and bake. 
 Caraway or aniseed may be added, if you 
 please. 
 
 BISCOTTE de Bruxelies.* — Take 
 two quarterns of fine fleur, and divide it 
 as in making the drzoche; take rather 
 more than a quarter of the flour to make 
 the leaven, put in a little more yeast, and 
 keep the leaven moist; put to the other 
 portion of flour halfan ounce of salt, a 
 little water, an ounce of sugar, a quarter 
 of a pound of butter and six eggs: wet 
 the paste with cream, work it well five 
 or six times, mix in the leaven, knead 
 it twice more, and then put it aside in 
 a floured cloth to rise. In four hours 
 take it out and divide it into three parts, 
 work each part up and make them into 
 the form of sponge-cakes, put them on a 
 large baking-tin, and let them stand for 
 half an hour to rise, dorez them with 
 milk, and bake them; when done take 
 them from the oven, but do not remove 
 them from the tin. The next day cut 
 each cake into slices, lay them in a. 
 
 ( 62 ) 
 
 BIS 
 
 gentle oven to dry; when very yellow 
 they are sufficiently done. These discoties 
 are generally sent up with coffee cream. 
 
 Biscurts en Caisses.*—Prepare your 
 mixture the same as for spoon biscuits, 
 and fill some little round or square cases 
 with it. Then with the rolling pin crush 
 some fine sugar, but not to a powder, 
 and strew it over your biscuits, which 
 place on a copper plate, and when the 
 sugar begins to disselve put them in a 
 gentle oven, at the movth of which put 
 a shovel full of burning coals to cris- 
 tallize the sugar ; and when that assumes 
 the appearance of little pearls, remove 
 the coals and close the oven. These 
 biscuits will require from twenty to 
 twenty-five minutes baking. 
 
 Biscurr Cake.—One pound of flour, 
 five eggs well beaten and strained, eight 
 ounces of sugar, a little rose or orange- 
 flower-water, beat the whole thoroughly 
 and bake it for one hour. 
 
 Biscuits en Capsule.*—Put half a 
 pound of fine sugar into an earthen pan, 
 and pour over it the yolks of twelve 
 eggs; put the whites into a preserving 
 pan, and whisk them for half an hour; 
 in the meantime the sugar and yolks of 
 eggs must be stirred with a wooden 
 spoon, and pour them on the whites; 
 stir them gently, add six ounces of fine 
 flour and two of powder sugar sifted, and 
 the grated rind ofa lemon. Mix it all well 
 together, but with great care, lest the 
 snow of the whites should fall. With 
 this fill some small buttered moulds, or 
 paper cases, and bake them in a quick 
 oven to a deep yellow, first sprinkling 
 them with sugar. If they are in moulds, 
 turn them out when baked; but they 
 may remain in the pzper cases, which 
 need not be buttered. ; 
 
 Biscurts (St. Cloud.)*—Sift two ounces 
 of rice-flour through a tammy into an 
 earthen pan, with half a pound of powder 
 sugar, the yolks of four eggs, and a little 
 green lemon grated; beat them up to- 
 gether for a quarter of an hour: whisk 
 the whites of eight eggs to a froth and 
 mix them with the yolks. Put this into 
 buttered moulds or paper cases, and bake 
 in a moderate oven. When done take 
 them from the mould while hot, and ice 
 them in the fellowing manner: beat up 
 half the white of an egg and two spoons- 
 ful of powder sugar with a wooden spoon, 
 add occasionally a few drops of lemon 
 juice; when it becomes quite white lay 
 it over the biscuits; and place them in 
 the oven a minute to dry. 
 
 Biscurrs (Drop).—Pound and sift a 
 pound of fine sugar, take the yolks of 
 seven and the whites of ten eggs and beat 
 well separately for an hour. Dry and 
 
 
 
BIS 
 
 sift a pound of fine flour, and when cold 
 
 mix it with the eggs and sugar, beat all 
 
 together for a quarter of an hour, drop 
 
 nie paper, sift sugar over, and bake 
 em. 
 
 Biscurrs Drops—Beat a pound of 
 Sugar, the yolks of four, and whites of 
 two eggs, with alittle white wine, then 
 put ina pound of flour, and a few seeds, 
 mix all well together. Butter a paper, 
 lay your batter on in spoonfuls, ice them 
 with fine sugar, and set them in a genule 
 oven. mn 
 
 Biscuits (Hard).*¥—Warm two ounces 
 of hutter in as much skimmed milk as 
 wiil make a pound of flour into a very 
 suff paste, beat it with a rolling-pin, 
 and work it very smooth. Roil it very 
 thin, and cut into biscuits, prick and 
 bake for about six minutes. 
 
 Biscurrs (Jced).—Beat up the whites 
 of eight, and the yolks of six eggs, with 
 a pound of fine powdered sugar, for two 
 hours. Have ready fourteen ounces of 
 well-dried sifted flour; when the oven is 
 ready and your plates buttered, mix the 
 flour as quick as possible with the eggs, 
 &c., and Jay the biscuits on the plates; 
 you may add a little muskand ambergris. 
 Bake ina quick oven. 
 
 Biscurr Ice Cream.—Break six eggs 
 into a stewpan, and beat them with a 
 wooden spoon; add a pint of cream, the 
 peel of a lemon, two gilis of syrup, anda 
 little spice ; boil it till it begins to thicken, 
 stirring constantly; crumble some Na- 
 ples and ratafia biscuits into it, and pass 
 the whole through a sieve, and put it 
 into the mould, which place in ice as 
 directed. (See Ice.) 
 
 Biscurr iced, & la Royale.*—Make a 
 Savoy biscuit of nine eggs, three quarters 
 of a pound of sugar, and five ounces of 
 potatoe-flour, with the addition of a lit- 
 tle pulverised iris and orange-flower ; 
 bake it in an octagon mould, and let it 
 cool. Make an icing with ten ounces of 
 sugar, and one and a half whites of eggs ; 
 mix them together with a wooden or 
 silver spoon, putting in a few drops of 
 lenon-juice occasionally; when very 
 white, divide it into two equal parts, to 
 one of which adda little carmine to make 
 itof a delicate rose-colour; with these 
 two icings, glaze, alternately, each angle 
 of the biscuit very carefully ; keep it 
 thin and even ; smooth it with the blade 
 of a knife. 
 
 Biscurr &@ VItalienne.*—Bake a bis- 
 cuit, made like Jced béscuit, in a plain, 
 round mould; cut it across, in slices an 
 inch thick ; pour on each slice @ spoonful 
 of true maraschino, and when they have 
 imbibed this, place them in their proper 
 form, and mask the whole, either. with 
 
 ( 63 ) 
 
 BIS 
 
 white of egg and sugar, as biscuit with 
 sweetmeats, or with apricot marmalade, 
 on which strew pounded macaroons. 
 _Biscurrs, Ltalian Water.—Whisk up 
 six eggs, and an equal weight of powder- 
 sugar, for half an hour. ‘Take six more 
 eggs and their weight of flour, and mix all 
 together, and lay this mixture on paper, 
 in cakes the eighth of an inch thick, and 
 about two inches diameter; lay them 
 quite flat, and do not let them touch. 
 The oven should be hot; five minutes 
 willbake them, When cod, wet the un- 
 der side of the paper, and they will then 
 remove easily. 
 _ Biscurrs, Jessamine. — The Spanish 
 Jessamine is the best, but if not to be pro- 
 cured, take English jessamine flowers, 
 clean picked from the stalk; beat them 
 well in a marble mortar, and put tothena 
 the whites of eggs and powdered sugar, 
 and lay sugar under them ina dish, or 
 on papers; cover them with sugar, and 
 bake them in a gentle oven. 
 _ Biscurrs, Judges. — Break six eggs 
 into a basin, and whisk them well for five 
 minutes, add half a pound of powder- 
 sugar, and whisk again for ten minutes 
 longer; put some carraway-seeds and 
 half a pound of dry sifted flour; mix 
 them all together with a wooden spoon. 
 Drop them on paper about the size of a 
 crown-piece, and thick in the middle; 
 sift sugar over, and bake them in a brick 
 tell. Take them off the paper while 
 hot. ; 
 
 Biscuits, King’s.—Put half a pound 
 of butter into a basin, and work it about 
 well with a wooden spcon; break six eggs 
 and whisk them well, add half a pound 
 of powder-sugar, and whisk ten minutes 
 longer, and then mix them with the but- 
 ter; stir in six ounees of currants, and 
 the same of dried flour. When all is well 
 mixed, drop it, the size of a shilling, on 
 paper, and bake in aquick oven. Take 
 them off while hot. 
 
 Biscuits (large) to cut in Pieces.*— 
 Break ten eggs, put the whites in one, 
 and the yolks in another vessel; add to 
 the latter, a pound of powder-sugar, a 
 little lemon-peel, crange-flowers, and 
 salt, mix these together well; whip the 
 whites quite firm, and then put to them 
 the yolks, lightly, sift over them three 
 quarters of a pound of dried flour, stir- 
 ring all together carefully. Put this pre- 
 paration into paper cases, glaze and bake 
 them in a sjow oven for an kour. When 
 cold cut them into such forms as you may 
 think proper, and ice them. You may 
 vary the flavour and colour of these bis 
 cuits as you please, by mixing any co- 
 louring material with the icing, and by 
 re Dae ane fruit which they should be 
 
 oi 
 
 
 
BIS 
 
 flavoured with, on the sugar, before it is 
 erushed and mixed with the egg. 
 
 Biscuits (light).*— Take ten eggs, 
 put the yolks of five in a pan with a few 
 crisped orange-flowers, the peel of a 
 green lemon, both shred fine, and three 
 2 gue of a pound of fine sugar; beat 
 the whole together till the sugar is dis- 
 solved and well mixed with the eggs. 
 Beat the ten whites to a froth, and add 
 to the sugar, stir in lightly, and by de- 
 grees, six ounces of flour, put them into 
 buttered moulds, powdering them with 
 fine sugar, and bake them ijn a moderate 
 oven. 
 
 Biscuits, Manqués.* — Put into an 
 earthen pan half a pound of powder- 
 sugar, three quarters of a pound ef flour, 
 a quarter of a pound of butter, the same 
 of. pounded almonds, a little salt, and 
 some orange-flower water, six yolks, and 
 two whole eggs; beat up these ingre- 
 dients well; whip the six whites, and 
 mix them gradually with the above pre- 
 paration; make a paper case, butter and 
 ‘pour in it your biscuit paste and bake it. 
 Meanwhile cut some almonds into either 
 dice or slips, mix them with some pow- 
 der-sugar and white of egg; when the 
 biscuit mangués is about three parts 
 done, durez and cover it with this latter 
 mixture; then replace itin the oven and 
 finish baking. As soon as it is done, 
 take it out and ent it iato whatever forms 
 your fancy may dictate. 
 
 Biscuits, marbled.* —Make twenty- 
 four eggs, a pound of powder-sugar, and 
 three quarters of a pound of dried and 
 sifted flour, into a biscuit paste, as di- 
 rected for Spoon Biscuits; then beat four 
 ounces of dissolved chocolate in an 
 earthen pan, and add to it a third of the 
 paste; when itis wel! mixed, divide it in 
 half, and to one half mix a quarter of the 
 hiscuit-paste, which will tinge that por- 
 tion a light chocolate colour. After this, 
 mix together some vegetable red and in- 
 fusion of saffron to colour half the re- 
 maining paste orange; then divide that 
 again, and mix the last quarter with half 
 the orange-colour, thus your paste will 
 be coloured with two shades of chocolate 
 and two of orange. 
 
 Make two paper cases, each eight 
 inches square and three high, pour into 
 one of these a large spoonful of the choco- 
 Jate-paste, and when it has spread over 
 the bottom of the case, pour in one of the 
 orange-coloured, on which another of 
 the chocolate, and so on, alternately, 
 until the case is half full; then spriukle it 
 with flour, and put it into a slow oven 
 for three quarters of an hour. Put the 
 remainder of your biscuit-paste (both 
 colours) into a pan and stir them together 
 
 (64 ) 
 
 BIS 
 
 with a spoon till the whole is veined, or 
 clouded with the two colours; pour it 
 into the other case, sprinkle it with flour, 
 and bake like the former; when quite 
 cold, cut them into slices about two 
 inches thick, half of which should be 
 broken, and the other half cut in pieces 
 of an equal size, lay them on a baking- 
 plate, and dry them inthe oven. These 
 are generally used to make the rocks in 
 ornamental pastry, and may be coloured 
 with the usual materials, according to 
 your fancy. . 
 
 Biscurrs, Murchpane.—Beat a pound 
 of sweet almonds to a very fine paste, 
 moisten them with water, then put them 
 and a paund of powder-sugar into asauce- 
 pan, over aclear but not fierce charcoal 
 fire, stirring constantly, till the paste 
 Jeaves adhere together; put it on a 
 floured slab, and work it well with your 
 hands for some time, then roll small 
 pieces of it about three inches long and 
 halfthe thickness of your little finger, 
 join the ends of each and make them into 
 round rings, lay them on asieve in a dry 
 warm place for two or three days. When 
 wanted, mix some powder-sugar with 
 the whites of eight eggs, and beat them 
 with a wooden spoon in each hand; add 
 a cup of orange-flower water. Put your 
 rings into thisicing, ard cover them 
 completely ; lay them on a sheet of paper 
 and bake.in a slow oven until the icing 
 sets and they begin to changecolour. Do 
 not remove them fromthe paper til cold. 
 
 Biscuits, Millefruit. — Take pre- 
 served orange and lemon-peel, a quarter 
 of a pound ofeach, six ounces cf angelica, 
 the same of sweet, and one ounce of bitter 
 almonds; cut all the above ingredients 
 into pieces half an inch long anda quar- 
 ter wide. Make an icing with white of 
 eggs, Sugar, and orange-flower water; 
 put the almonds, &c. into this, and -hav- 
 ing paper on your baking-tin, lay the 
 cakes on it, of whatever size you please ; 
 then with a hair pencil touch them here 
 and there with a little cochineal. Bake 
 them, but notin toohotanoven. | 
 
 Biscuits, Monkey.—Take the weight 
 of six eggs in powder-sugar, and mix it 
 with the yolks and a little pounded cin- 
 namon 3 whisk the whites to a firm froth, 
 and stir them lightly into the yolks; add 
 four whole eggs, and their weight of 
 dry sifted flour, mix them well together ; 
 take this mixture in a spoon, and lay it 
 in about the size of a half-crown piece on 
 paper, join two together with the spoon, - 
 and when your paper is full, sprinkle 
 powder-sugar over and bake them ; a few 
 minutes will do them. Remove them 
 from the paper while hot and put the two 
 undersides together. 
 
 
 
 
 
B1Ss . ( 65 ) BIS 
 
 Biscuits (Muscovy).* — Take green 
 lemon-peel, orange-flower marmalade, 
 and apricot marmalade, of each four 
 drachms; four whites of eggs, and three 
 ounces of powder-sugar; Whip the 
 whites to asnow, pound the marmalades 
 and lemon-peel' to a paste, and pass it 
 through a sieve, then add the eggs and 
 sugar, mixing them well together, put 
 them in paper cases (buttered) and bake 
 them. When sufficiently done, glaze 
 them with powder-sugar and white of 
 egg, and decorate them with noxpareils. 
 
 Biscuits ( Naples).*—Put three quar- 
 ters of a pound of fine flour to a pound of 
 fine sifted sugar; sift both together three 
 times, then add six eggs beaten well, and 
 a spoonful of rose-water; when the oven 
 is nearly hot, bake them, but not too 
 wet. 
 
 Biscurts, Niauffes.*—Make some puff 
 paste, roll it out two or three times more 
 than usual, then spread it in two square 
 layers, about the thickness of a crown- 
 piece, put one of them on a baking- plate; 
 mix with some cream pétissiére, a hand- 
 ful of pistachios pounded, two bitter, 
 and a handful of sweet almonds, blanched 
 and pounded, a little green of spinach, 
 powder-sugar, orange-flower water, and 
 two eggs; spread this equally over the 
 puff-paste for an inch thick; cover it with 
 the other square of paste; durez and prick 
 it, and mark it in divisions of three 
 inches long, by one anda half wide; strew 
 over powder-sugar, orange-flowers pra- 
 linée, and sweet almonds cut in slips; 
 bake them in a moderate oven, and when 
 done divide them according to the marks. 
 Trim and serve themas an entremets. 
 
 Biscuit, the Nuns.—Take the whites 
 of twelve eggs, and beat them to a froth ; 
 a pound of almonds, blanch them, and 
 beat {them with the froth of the whites 
 of eggs, as it rises; then take the yolks, 
 and two pounds of fine sugar and beat 
 them well together, then mix the al- 
 monds with the sugar and eggs; then 
 add halfa pound of flour, with the peel 
 of four lemons grated, and some citron 
 shred small; put the composition in 
 littke cake-pans, and bake them in a 
 quick oven, and when they are coloured, 
 turn them en tins to harden the bot- 
 toms: but before you set them in the 
 oven again, sift on them some double 
 refined sugar. Let the pans be buttered, 
 and fill them half way. 
 
 Biscuir & la Paristenne.*—Make a 
 biscuit as directed for that Iced a@ la 
 Royale, but bake itin a plain mould of 
 seven inches diameter; when cold, cut 
 it about an inch from the edge all round, 
 to the depth of three inches; take away 
 the top anda great part of the crumb;. 
 
 then having prepared the icing (as 
 therein mentioned) colour it green with 
 
 spinach juice ; mask the whole surface 
 
 of your biscuit with this, and place it in 
 the oven a minute to dry. When wanted 
 
 for table, fill the interior of the biscuit 
 with fromage bavarois of pistachios, on. 
 
 which place a very white sultune. 
 .This kind of biscuit may be filled with 
 
 any other fromage bovurets, or a whipped: 
 
 cream, if you like it better. The colour 
 of the icing may also be changed accord« 
 ing to your fancy. 
 
 Biscurr Paste.*—Break a qnarter of 
 a hundred of eggs, separate the yolks 
 and whites; to the former put two 
 pounds of pounded and sifted sugar. 
 and add vanilla, or any other aromatic 
 ingredient you please; beat them witha 
 wooden spoon, whisk the whites until 
 pretty firm, and then put them together; 
 mix in a pound and a half of meal by 
 degrees. Butter moulds, and put in 
 your paste; sprinkle sugar over, and 
 bake in a cool oven. 
 
 Biscurts of Preserved Fruits, or Sweeé- 
 meats.—Take dried preserved fruit, such 
 as apricots, grapes, plums, oranges, and a 
 little orange flower marmalade, pound 
 them together, and sift in asieve; mix 
 
 'the yolks of new laid eggs, and fine 
 
 powder sugar therewith, till it comes to 
 a paste, but not too liquid, bake upon 
 paper in a moderate oven. 
 
 Biscuits (Princess Amelia).*— Put 
 the whites of twelve eggs into an earthen 
 pan, whisk them to a thick snow, and 
 add to them eight ounces of double re- 
 fined sugar, ponnded and sifted; havirig 
 mixed them, put in three ounces of flour, 
 and three of powder sugar sifted, the grat- 
 ed rind ef one ortwo lemons and halfa cof- 
 fee cup of orange flower water, stir them 
 well with a wooden spoon, but take care 
 not tospoil the snow: drop them on paper 
 of a larger size than the sweet biscuits, 
 and bake them to a clear brown in @ 
 moderate oven. Take them from the 
 paper while hot. 
 
 Biscvir Pudding.—Pour a pint of 
 boiling milk over three Naples biscuits 
 grated ; cover it close; when cold add 
 the yolks of four eggs, two whites, nut- 
 meg, a little brandy, half a spoonful of 
 flour, and some sugar. Boil it an hour 
 in a basin. 
 
 Biscuits, the Queen’s.—Take a pound 
 and a half of flour,a pound and a half of 
 fine sugar, the whites of twenty-four, and 
 the yelks of eighteen eggs, put in cori- 
 ander seeds beaten small at discretion 3 
 mix these well together, and make them 
 into a soft paste, adda little soft yeast or 
 not. Lay this paste on paper, or in crusts 
 about two inches broad, and four inches 
 
BISs 
 
 Jong, set them ina moderate oven, and 
 when they begin to turn brown, take 
 them out, and lay them on paper, in a 
 dry place. , 
 » Biscuits, Robe de Chambre.— Boil 
 some stigar over a brisk charcoal fire to 
 caramel, into this throw blanched sweet 
 almonds, stir them with a wooden spoon 
 till covered with sugar, then lay them 
 on a sieve to dry; take care to separate 
 those which stick together. Make an 
 icing with sugar, whites of eggs, and a 
 little orange-flower water; put the al- 
 monds into this, cover them well with it, 
 and place them on sheets of paper; do 
 not let them touch; put them into a 
 moderate oven. Letthem be cold before 
 you remove them from the paper. 
 
 Biscurrs (Savoy).* —Whip twelve 
 whites of eggs toa snow; beat the yolks 
 with a pound and a quarter of powder- 
 sugar, mix them together, with three 
 quarters of a pound of flour and the 
 grated rind of a lemon, into a paste, rub 
 your mould with melted butter, and 
 bake it. 
 
 Biscuits (Savoy), Cold.*—Takea little 
 more than ha!f a pound of very fine dry 
 flour, one pound of very dry pounded 
 sugar, and fourteen eggs; rasp the peel 
 of two lemons or oranges onthe sugar, 
 which put to the yolks of the eggs, and 
 work them together with two new wooden 
 spoons. Whip the whites in a separate 
 vessel, (with a small pinch of calcined 
 alum to prevent their turning), when 
 very firm, take half to mix with the 
 yolks, then mix the whole, and sift the 
 flour over: mix all together gently with 
 awhip. Prepare a mould as above, and 
 put the biscuit in. a litde at a time, to 
 prevent the bladders at the top; put 
 some ashes on a baking dish, and put 
 the mould over this in a moderate oven. 
 One hour is sufficient. ‘The same paste 
 may be put into paper cases. Throw 
 crushed sugar over before baking. 
 
 Biscurirs (Savoy), with Filberts.*— 
 Blanch, wash, and dry your filbérts, and 
 then burn or roast them till ofa fine yel- 
 low tinge. When cold, pound and mix 
 them the same as the almonds. 
 
 Finish the biscuits as before-men- 
 tioned. Smaller Savoy biscuits are made 
 in a similar manner, 
 
 If you should not be able to procure 
 potatoe-flour, wheat flour may be used, 
 
 taking care to dry it perfectly; a larger | 
 
 quantity of the latter will then be requi- 
 site; two pounds and a quarter will be 
 equal ta one and three quarters of the 
 potatoe-flour. 
 
 - Buscurrs (Savoy), Hot.—Break a dozen 
 eggs into a vessel over another contain- 
 ing water nearly boiling; beat them up 
 
 ( 66 ) 
 
 BIS 
 
 in it with a pound of fine sifted sugar. 
 When the eggs are no longer soft, put 
 three-quarters of a pound of flour into a 
 silk sieve; mix the flour well with the 
 eggs, by shaking the sieve, then add two 
 spoonsful of orange-flower water. Rub 
 a mould over with butter, powder some 
 sugar over, and pour in your paste; 
 sprinkle more sugar over, and bake ina 
 moderate oven for three-quarters of an 
 
 hour. rk 
 Biscuits (Savoy), Large.* — Take 
 
 fifty-six eggs, four pounds of sugar, the - 
 
 zesies of four oranges, a pound and three- 
 quarters of potatoe-flour sifted ; and 
 make your biscuit as follows: grate the 
 zestes of the oranges on a piece of sugar, 
 and as soon as it becomes coloured, scrape 
 it off, and grate again until all the zeste 
 is done, then dry the sugar perfectly, 
 crush and sift it. 4 ‘i 
 Break your eggs one by one, (taking 
 care that all are perfectly fresh); put 
 the yolks and whites into separate ves- 
 sels; mix half your sugar with the for- 
 mer, stirring it in with a spatula until 
 perfectly smooth, then add the remain- 
 der, and work it well for twenty minutes. 
 Whip the whites till quite firm, putting 
 in a small quantity of pounded alum; 
 when sufficiently whipped, which may 
 be known by little points rising when the 
 whisk is taken out; mix a little with the 
 yolks; still, however, keeping the whites 
 stirring ; then pour the yolks on them 
 very gently, mixing them together as 
 you pour, with the whisk: sift over the 
 whole a pound of potatoe-flour, stirring 
 the mixture all the time; when ready 
 to put into the mould, your paste should 
 be very smooth, and somewhat of the 
 consistence of treacle. Butter the mould, 
 and put in a few spoonsful of your paste 
 at first, to prevent any globules of air 
 appearing on the top when baked; pour 
 in the remainder carefully. Cover 2 
 baking-plate with hot ashes, lay the 
 mould in the midst of them, and place 
 it ina moderate oven; keep it open tor 
 an hour, that the biscuit may be watehed, 
 and ifit takes colour too quickly, cover 
 it with paper. In three hours time take 
 it from the oven, and if it be of a good 
 colour, and firm, turn it ona baking-tin, 
 tie round it a band of double paper, and 
 replace it in the oven for a quarter of an 
 hour to dry. ; 4 
 Inip, with Almonds.* —The ingre- 
 dients for this biscuit are the same as 
 above, with the addition of four eggs, 
 and half a pound of bitter almonds: 
 
 | blanch the almonds, then wash, drain, 
 
 and dry them in a napkin; pound them 
 with whites of eggs in the usual way, to 
 a fine paste, pass it through a sieve, and 
 
 . 
 
 
 
 
 
BIS ( 67) BIS 
 
 then mix it with the additional eggs 5 
 add this to the sugar and yolks, and pro- 
 ceed as above. ery, 
 - Biscurr Sea,* @ la Francaise.— Mix 
 half a pound of. flour with the grated 
 rind of a lemon, four eggs, anda little 
 salt; stir them with a wooden spoon ; 
 lay this preparation in two large cases, 
 dorez and bake them in a tolerably bot 
 oven. When done, take them out of the 
 cases whilst hot, and cut them in pieces 
 the size of a little finger; put them 
 again into the oven to dry, and colour 
 them. ; 
 Biscurts (Smai/).—Make a paste with 
 a quarter of a pound of flour, three 
 spoonsful of fine powder-sugar, and the 
 same of marmalade; add whites of exgs 
 to work it pretty soft; and make this 
 paste to what shape and size you please. 
 Biseurrs, Spice.—Take three pounas 
 of flour, three pounds of almonds, cut in 
 half, three ounces of cinnamon and mace 
 pounded, and one pound of powder- 
 sugar; mix them all together on your 
 slab; boil three pounds of Lisbon sugar 
 with some water; make the above ingre- 
 dients into a paste with this, and roll it 
 to the size of a large rolling-pin; lay it on 
 a sheet of paper, flat it down a little with 
 your hand, keeping it higher in the mid- 
 dle than at the ends; put it into a very 
 hot oven; when done, take it out, and 
 while hot, cut it across, in slices an eighth 
 of an inch thick, and dry them. 
 Biscuits, Fine Sponge. — Break 
 twelve eggs, separate the yolks and 
 whites; to the former put three quar- 
 ters of a pound of powder-sugar, sur 
 them well with a wooden spoon, till it 
 rises in large bladders; whisk the whites 
 to a very firm froth, and then mix them 
 very lightly with the yolks and sugar, 
 and when incorporated, add ten ounces 
 of fine dried and sifted flour. Stir them 
 all together well, and pour the mixture 
 into well-buttered tin moulds, sift sugar 
 over, and bake them in a moder:te oven. 
 Take them from the tins whilst hot. 
 - Biscurrs (Spoon).*—Break four eggs, 
 put the yolks and whites into separate 
 basins; add to the former a quarter of a 
 pound of powder sugar; having grated on 
 it the zes¢e of a lemon, mix these together 
 well with a spatula for ter minutes ; thea 
 whip the whites to a froth, and put 
 about halfof them tothe yolks, and when 
 that is well mixed in, add the rest; sur 
 it very lightly, and lay them with a spoon 
 on paper, make them about three inches 
 long, and the breadth of a finger. Glaze 
 them with powder-sugar, and piace them 
 on baking tins, and, as the sugar dis- 
 sdlves, and they shine, put the biscuits 
 into a moderate oyen, which must be 
 
 a 
 
 kept open for seven or eight minutes 
 
 then close it until your biscuits are of a 
 proper colour. When cold, detach them 
 from the paper with a thin knife-blade, 
 and lay them by, in couples, the glazed 
 sides outwards, till wanted. 
 
 Biscuits (Sweet).*—Take half a pound 
 of fine pounded sugar, and sift it through 
 atammy. Put the whites of twelve eggs 
 into a preserving-pan, and the yolks into 
 an earthenware tureen; whip the whites 
 to asnow, and then carefuliy pour on it 
 the yolks and sugar; stir them gently ; 
 place your pan over a chafing-dish ;, con- 
 tinue whipping the whole for a full half 
 hour, and then, if the drop which falls 
 from the whisk lays a little while without 
 spreading, take it from the fire, and 
 whisk again till it is cold; then add half 
 a pound of fine sifted flour, stir it in 
 gently with a wooden spoon. Drop them 
 on paper, sift sugar over, and bake them 
 in a warm oven until of a deep yellow ; 
 take them from the papers while warm ; 
 bake them as soon as possible after they 
 are dropt on paper. 
 
 Biscuits, Sweetmeat.—Cut some Na- 
 ples biscuits into pieces about an inch 
 thick, and an inch anda half square,and 
 just crisp them in theoven. Makesome 
 icing with whites of eggs, sugar, and 
 orange-flower water; dip One side of the 
 biscuit into it ; cut some preserved lemon 
 and orange-peel and angelica into small 
 pieces; strew them over the biscuits, 
 and dry the icing in the oven. 
 
 Biscuit with Sweetmeats.*—Prepare 
 your biscuit as @ la Parisienne, bake it 
 in a plain round mould, six inches dia- 
 meter, and five or six high. When 
 quite cold cut it across in slices three 
 quarters of an inch thick; cover each 
 slice with apricot marmalade, and re- 
 place them according to their original 
 form. Have ready the whites of three 
 eggs whipped firm, and mixed wlth a 
 quarter of a pound of fine powder sugar, 
 mask the biscuit with this, and strew 
 crushed sugar on this; put it in aslow 
 oven tocolour it. Serve it cold. 
 
 You may strew over the icing, either 
 pistachios cut in dice, currants mixed 
 with sugar, and use any marmalade or 
 jelly yen may think proper. 
 
 Biscurrts ( Syringe).—Beat a pound of 
 sweet almondsto a very fine paste, moise- 
 ening them with white of egg,and having 
 grated the rinds of six Jemons, mix them 
 in two pounds and a half of powder-sugar 
 with the almond-paste. Take a syringe 
 mould, the bottom of which should be 
 flat, anda star cut out in the centre} 
 halt fill your syringe with the paste, and 
 press it through, on toa well-floured slab, 
 cut in pieces about three Inches in length, 
 
 
 
 ae 
 
BLA ( 63 ) BLA 
 
 lay them on three sheets of paper to pre- 
 vent their burning, and bake them in a 
 brisk oven. : 
 
 Biscuits, Yoad-tn-a-Hole. — Beat a 
 pound of sweet, and an ounce and a half 
 of bitter almonds to a fine smooth paste, 
 moisten with water, and mix the paste, 
 which should not be too thin, with a 
 pound and a quarter of Lisbon sugar. 
 Lay a sheet of writing-paper on = your 
 baking-plate, and wafer-paper on that ; 
 lay the biscuits about the size of a half- 
 crown piece; put a dried cherry inthe 
 middle of each; sift sugar over and bake 
 them in a moderate oven. When done, 
 cut the wafer-paper round, but do not 
 take it away. 
 
 Biscuits, Yarmouth.—Pick and wash 
 half a pound of currants, dry them well, 
 rub a little flour with them, and put 
 them with halfa pound of powder-sugar, 
 three quarters of a pound of sifted flour, 
 and half a pound of fresh butter; mix 
 them into a paste with three eggs, roll it 
 out to the thickness of the eighth of an 
 inch, cut them into what shapes you 
 please. Bake them of a light colour ina 
 hot oven. 
 
 Buacx Cock—Is dressed in the same 
 way as partridge; a small one will take 
 thirty, a full grown one forty or fifty mi- 
 nutes to roast. Serve with currant-jelly 
 and fried bread-crumbs. Gravy and 
 bread sauce. 
 
 Buacx Puddings.—Boil a peck of grits 
 for half an hour in water, then drain and 
 put them inte a tub or pan; the hog 
 being killed, save two quarts of the blood, 
 and stir it till quite cold, when the grits 
 may be mixed with it, still stirring; sea- 
 son it with a large spoonful of salt, cloves, 
 nutmeg, and mace, a quarter of an 
 ounce of each, pounded and dried; flavour 
 it with winter savory, sweet marjoram, 
 thyme, and penny-royal, all chopped 
 small. The next day, cut the leaf of the 
 hog into dice, cleanse the entrails well, 
 tie them at one end, and begin to fill 
 them, putting in plenty of fat with the 
 other ingredients, fill them about three 
 parts full, tie the other end of the skins, 
 prick and boil them gently for an hour; 
 then take them out, and lay them on 
 clean straw. 
 
 Buack Pudding.—fSoak a quart of 
 whole grits for twelve hours in as much 
 boiling hot milk as will swell them, and 
 leave half.a pint of liquid. Chop some 
 pennyroyal, savory, and thyme, salt, 
 pepper, and allspice pounded; mix 
 them with a quart of blood, half fill the 
 skins with it, and add as much of the 
 leaf as will make it pretty rich; boil in 
 a large kettle, pricking them as they 
 swell, lest they burst. When sufficiently 
 
 done, lay them in clean cloths till cold. 
 When to be used, scald them a few mi-. 
 nutes and broil them. _ SA 
 
 Buiack Pudding, Scotch way.—Chop 
 off the head of a goose, save the blood; 
 stir it till cold, then mix it as above di- 
 rected with grits, spice, sweet herbs, 
 salt, and beef suet, chopped; take the 
 skin from the neck, pull out the wind-. 
 pipe and fat, fill your skins, tie them 
 at both ends. _— 
 
 Buackserry Wine.— Put full ripe 
 blackberries into a large vessel with a 
 cock in it, pour on as much beiling water 
 as will cover them, and as soon as the 
 heat will permit, bruise them well with 
 the hand till all the berries are broken ; 
 cover them, and in about three or four 
 days, when the berries rise to the top, — 
 draw off the clear part into another ves- 
 sel; add to every ten quarts of the liquor 
 one pound of sugar, stic it well in, and 
 let it stand a week or ten days to work. 
 Draw it off through ajelly-bag. Steep 
 four ounces of isinglass in a pint of sweet 
 wine for twelve hours, then boil it slowly 
 till dissolved, put it in a gallon of the 
 blackberry juice, boil them together, ana, 
 then put all together; let it stand afew ™. 
 days, and bottle. 
 
 Buanc.—A mixture of butter, salt, 
 water, and a slice of lemon; also as fol- 
 lows :—Cut a pound of beef suet, and the 
 same of fat bacon into dice, halfa pound 
 of butter, the juice of a lemon, salt and 
 pepper, one or two onions, a bunch of 
 parsley, a little thyme, a bay leaf and 
 spice. : 
 
 LANnc.*—Take half a pound of the beef 
 fat, halfa pound of bacon, a quarter of 
 a pound of fresh butter, two carrots, two 
 onions cut in half, a bunch of sweet 
 herbs, a few bay leaves, the juice of a 
 lemon, some salt, whole pepper, and 
 two glasses of stock, and boil the whole 
 for some time, it will be then fit for use. 
 
 Buane.*—Put one pound of grated 
 bacon, one pound of fat, half a pound of 
 butter, two lemons cut in slices, and the 
 white taken out, two bay leaves, two 
 cloves, four carrots cut into dice, four 
 onions, and a very small quantity of wa- 
 ter, into a saucepan, and boil the whole 
 tillit is reduced. You must take care to 
 keep stirring to prevent your blanc from 
 catching ; when all the moisture is suck- 
 ed up and the fat is melted, moisten it 
 with water ; add some clarified salt, let it 
 boil and skim it; it is then ready for use. 
 _ Buancmance.—To one ounce of picked 
 isinglass, put a pint of water, boil it till 
 the isinglass is melted, with a bit of cin- 
 namon $ put to it three quarters of a pint 
 of cream, two ounces of sweet almonds; 
 six bitter ones blanched and beaten, a 
 
 
 
 ee a ee ——— ee ee ee 
 
 SS ee 
 

 
 
 
 
 
 BLA ( 69 ) 
 
 bit of lemon-peel, sweeten it, stir it over 
 the fire, let it boil, strain and let it cool, 
 squeeze in the juice ofa lemon, and put 
 into moulds; garnish to your fancy. 
 
 - Blanc-mange may be coloured green by 
 adding spinach-juice; red, by a bit of 
 cochineal in brandy, fet it stand half an 
 hour and Strain it; yellow with saffron. 
 .Bianc-M ANGE, Diablotins aux Avelines.* 
 ~—Pound and blanch six ounces of filbert 
 nuts, and beat them up with three 
 glasses of scalded cream; squeeze them 
 through a napkin to extract as much 
 milk as possible from your almonds; then 
 gradually pour it upon two large spoons- 
 fulof rice flour. and beat it well toge- 
 ther, taking great care not to let it be 
 lumpy, adding three ounces of sugar and 
 a very small quantity of salt; put it to 
 turn over a moderate fire, and dry it for 
 forty. minutes until it becomes quite a 
 stiff thick paste; then put it on a dish 
 and leave it to cool; when cold, roll it into 
 strips, cut them into small pieces about 
 the size ofa filbert, and as you cut them 
 
 l] them into balls and lightly sprinkle 
 them with flour. The whole being thus 
 prepared, place some of them in a small 
 cullender, and put the cullender into 
 batter, so hot that the diablotins will 
 immediately catch (this batter should 
 have been standing on the stone for two 
 hours), and become of a nice dark colour 
 in almost an instant. Then take your 
 cullender out of the batter, put your 
 balls in a napkin, roll them in powdered 
 sugar, and serve them on a very hot 
 plate. fry the remainder of your dia- 
 blotins, serving them hot and hot. 
 
 Buanc-MAncE (Dutch).—Put a pint of 
 cleared calf’s-foot jelly into a stewpan ; 
 mix with it the yolks of six eggs, set it 
 over a fire, and whisk till it begins to boil; 
 then set the pan in cold water, and stir 
 the mixture till nearly cold, to prevent it 
 from curdling, and when it begins to 
 thicken fill the moulds. 
 
 Buane-mMance @ la Frangaise. * — 
 Blanch one pound of sweet, and a score 
 of bitter almonds: drain them on a 
 sieve, and afterwards dry them, by rub- 
 bing them in a napkin; pound them in 
 a mortar, continually moistening them 
 with half a tea-spoonful of wuter at a 
 time, to prevent their oiling. When 
 they are pounded as fine as possible, 
 take them out of the mortar, and put 
 them into a pan; then with a silver 
 spoon, beat up your almonds gradually, 
 with five glasses of filtered water ; after 
 this, spread a napkin over an oval dish, 
 and put your almonds upon it; then 
 gather up the corners of your napkin, 
 and wring it very tight, to press out 
 all the milk from the almonds ; then put 
 
 BLA 
 
 into this milk, twelve ounces of crystal- 
 lized sugar, broken into small pieces ; 
 when the sugar is dissolved, pass the 
 whole through a napkin; and then add 
 to it one ounce of clarified isinglass 
 rather warmer than lukewarm; an 
 
 when the whole is well incorporated 
 
 together, pour it into your mould. Your. 
 
 mould should be previously put into ten 
 pounds of pounded ice; when your blanc- 
 mange is ready to serve, (which will be 
 in two hours after it has been put into 
 tne mould), you must take it out of the 
 mould according to the rule prescribed 
 in Violet Jelly. 
 
 Buanc-mMAance Fritters.*—Put a quar- 
 ter of a pound of ground rice into a 
 stewpan, mix with it two eggs, a pint of 
 milk, and two ounces of sugar: let it boil 
 two hours, stirring it frequently; when 
 well thickened, take it off, and add a 
 little grated lemon-peel, some dried 
 
 orange-flowers, shred, and a little salt: 
 
 the whole being wel! mixed, spread it 
 upon a floured dish, shake flour over it, 
 and when cold, cut it into little bits, and 
 make them into balls, with your bands 
 floured ; fry on lard, and when dark- 
 coloured, sugar and serve, 
 
 Buane-ManGe Fritters en Gimblettes.* 
 —Prepare the paste the same as for 
 Blanc-mange Diablotins aux Avelines. 
 When it is cold, cut it, and form it into 
 your gimblettes ; cut the pieces out from 
 the middle with a paste-cutter, nearly 
 two inches in diameter. Then mask 
 these little rounds (which you have cut 
 from the gimblettes) all over with crumb 
 of bread, very finely grated ; this must be 
 done with the greatest care, for fear of 
 Spoiling their shape. After having 
 masked them in bread-crumbs, dip them 
 in four eggs beaten np; then drain them, 
 and again mask them in bread-crumbs. 
 In the same manner prepare the gim- 
 bletles, placing them upon plates; and 
 when you wish to serve, fry them of a 
 nice colour; then sprinkle them all over 
 with sugar, and place your litle rounds 
 in the centre of a dish, and arrange your 
 gimbleties round them. 
 
 Branc-mance Fritters en, Gimblettes, 
 glazed with Sugar.* —Prepare your 
 gimblettes exactly the same as in the 
 preceding receipt; and when you wish to 
 serve them, fry them in butter as usual. 
 
 ‘Then drain them, after which, glaze 
 
 them in caramel sugar. You may if you 
 like, as you take them out of the frying- 
 pan, strew them over with pistachio nuts, 
 cut very small, or dried orange fiowers. 
 Buance-MANGE with Fruit. — Boil an 
 ounce and a half of isinglass, and when 
 quite dissolved, strain it. Let it cool for 
 half an hour, skim, and pour it free from 
 
 Fe 
 
BLA ( 70 ) 
 
 sediment into another pan; then whisk 
 with it a table-spoonful of cedrat, and 
 half a pound of currant jelly, strawberry, 
 or raspberry jam ; and when it begins to 
 jelly, fill the moulds. 
 
 Buanc-manae, Hot.*—Blanch a pound 
 of sweet almonds, with eight bitter al- 
 monds; pound them very fine, and put 
 them into a stewpan; then put the same 
 quantity of cream with a quarter more 
 into another stewpan, and boil it with 
 some sugar; and when it boils put in 
 your almonds, mix them well together, 
 and then pass them through a bolting 
 cloth; a quarter of an hour before you 
 wish to serve it, put your preparation 
 over the fire; turning it the same as & 
 bowilke ; reduce it, and continue turning 
 until it is thick and keeps to the spoon 3 
 then pour it into a silver dish, and serve. 
 
 Buanc-MANGE, the Italian Way.—Take 
 a cold capon that has been either boiled 
 or roasted, take off the skin, mince the 
 meat, and then pound it in a mortar 
 with blanched almonds; then add some 
 capon broth and grated bread, salt, rose- 
 water, and sugar, previously strained 
 through a sieve ; then bvil the whole till 
 it is of a good consistence ; then either 
 put it into a paste, or stew it. 
 
 Buane-MANGE without either Isinglass 
 
 or Icing.*—Prepare your almonds in the 
 same manner as in the receipt for Blanc- 
 mange é@ la Frangaise, but only using 
 half the quantity specified in that receipt, 
 and likewise leaving out the isinglass. 
 Then put into a pan the whites of four 
 eggs, and whip them till they begin to 
 whiten, then add your blanc-manger, and 
 place your pan over bot ashes, and con- 
 tinue to whip your preparation until the 
 egg is thoroughly mixed with the al- 
 monds, and the whole begins to turn toa 
 thick cream; and when it is of a proper 
 consistence, pour into little cups, and 
 serve it either hot or cold. 
 _ When you wish to serve this entremet 
 in little cups, and of any flavour you 
 please, you must only make use of two- 
 thirds of the quantity of almonds, named 
 in the receipt for Blanc-manye a la 
 Francaise. 
 
 Banc-MANGE with preserved Orange. 
 —Fill the orange with blanc-mange; 
 when cold, stick in long slips of citron, 
 like leaves, pour blanc-mange in a dish, 
 and when cold, place the orange in the 
 middle ; and garnish with dried or pre- 
 served fruit. ‘ 
 
 Blanc-mange may be put into any 
 shaped moulds, and garnished and co- 
 loured according to fancy. 
 
 Buanc-MAnGE (Riband),—Put into a 
 mould some white blanc-manger, about 
 two inches deep, and when cold, put 
 
 BOA 
 
 alternately, cleared calve’s feet, red or 
 Dutch blane-mange. PR ane 
 
 BLANC-MANGE en Surprise.*—Take the 
 crumb from a rasped pain a café without 
 injuring the crust, which ice with pow- 
 der-sugar and orange-flower water$ 
 place it a minute in the oven or stove 
 
 to dry ; fill the inside with blanc-mange, ~ 
 
 place it in a dish, and cover it with firm 
 blanc-mange, in the form of a pyramid. — 
 
 BLOND (to clarify), for the Table.— 
 Whip the whites of four eggs in a large 
 pipkin, and put the blond to them; set 
 the whole on the fire on a stewpan}; con- 
 tinue to whip till near boiling, when it 
 will have become white. Then put it in 
 the stove, with fire over and under. 
 When quite clear, strain it through a 
 sieve. ; 
 
 Buonp orVeal Gravy.—Put a few slices 
 of lean ham into a thick stewpan, and 
 lay over it some slices of lean veal; half 
 cover the meat with jelly-stock ; stew it 
 over a brisk fire, taking care it does not 
 burn; when the broth is reduced, thrust 
 a knife into the meat, that the gravy 
 may run out, and then stew it more 
 gently till brown, turning the meat 
 frequently. When ofa dark red colour, 
 moisten with hot stock, season with 
 shred mushrooms, parsley and green 
 onions; when it has boiled an hour, 
 skim, and strain it through a tammy for 
 use, to clarify. 
 
 BOAR Baked.—Season the leg of a 
 wild boar well (having taken out the 
 bone), lard it with bacon, seasoned with 
 pepper, ginger, and nutmegs pounded, 
 
 or lay it in soak two days, and parboil it, - 
 
 put it into a good thick crust; then 
 strew over it some pepper, ginger, and 
 nutmeg, all pounded, and some whole 
 cloves, and bay leaves, slices of bacon, 
 and a good quantity of butter; them 
 cover with crust and bake it. fe 
 Boar’s Head.—Let it be well singed, 
 and rubbed with a piece of brick, to take 
 
 off the hair; then scrape it with a knife, » 
 
 and clean it well: this done, bone it, 
 and cut out the two’ jaw-bones, and cut 
 off the snout ; slit it underneath, so that 
 it may stick to the skin om the top, and 
 take away the brain and tongue; then 
 
 take some salt, and rub it into all parts 
 
 of the flesh; put the head together 
 again, and wrap it up, and tie it in a 
 napkin 3 then put it into a large sauces 
 
 ‘pan of hot water, with some leaf fat of a 
 
 hog, two bay leaves, all sorts of sweet 
 herbs, coriander, and aniseed, salt, nut- 
 meg, and cloves, pounded, rosemary and 
 an onion; when it is. half boiled, add to 
 it a quart of wine, and keep it boiling for 
 twelve hours. You may also boil the 
 
 _ tongue in, the same liquor; when it is 
 
 i 
 
 
 
 a 
 

 
 
 
 BOT 
 
 ready, let it cool in its own liquor ; when 
 cold, put it ona dish, and serve it cold, 
 either whole, or in slices. 
 
 Boar, Wild, roasted.—Lard it with 
 
 lardons of bacon, without cutting off 
 either head or feet; roast, and eat it 
 
 with vinegar and pepper, or orange, salt 
 
 - and pepper. 
 
 BOCKINGS.— Mix three ounces of 
 buck-wheat flour, with a tea-cupful of 
 warm milk, anda spoonful of yeast; let 
 it stand before the fire about an hour, to 
 rise; then mix four eggs, well beaten, 
 and as much milk as will make the batter 
 the usual thickness for pancakes, and fry 
 them the same way. 
 
 BOILING.—The operation of boiling 
 meat, bas been too commonly treated as 
 a department of the culinary art—that 
 required no art atall. Hence, we may 
 possibly trace in the slovenly manage- 
 
 ~ ment of the pot, the well-known adage, 
 
 that a leg of mutton boiled, is a leg of 
 mutton spoiled ; whilst with due defer- 
 ence to good old sayings, whick generally 
 have originated in truth and experience, 
 we are to be numbered among those who 
 think a leg of mutton boiled, one of the 
 most delectable pJain dishes that belong 
 to the old English school of unsophisti- 
 cated cookery, But the joint must be 
 judiciously chosen, sufficiently kept, and 
 skilfully cocked—for simple as it may 
 appear, there is no small skill required 
 in the management of the arcana of the 
 ot. 
 
 Pelard water is improper for boiling meat 
 and where soft water is not to be pro- 
 cured, the cook cannot. be expected to do 
 justice to her reputation, even with the 
 greatest attentien to her business. So 
 with pulse, a pease pudding is an abomi- 
 nation, if not boiled in soft water. 
 
 It is now an established point among 
 the best authorities, that the meat should 
 be immersed in the pot upon the fire, 
 whilst the water is cold, that it may be- 
 come progressively. heated with the 
 water, and thereby gradually boiled; 
 for by net immersing it in the water un- 
 til hot, as of old, the sudden transition 
 from cold to heat not only rendercd the 
 meat dark in complexion, but tough. 
 
 Cooks should be careful in managing 
 the form of certain meat for the pot, 
 either by skewering or tying, where ne- 
 cessary: for shapeless masses of flesh, of 
 unequal thickness, cannot be equally 
 cooked, as the thinner parts must of 
 necessity be overdone. before the thicker 
 
 portion is equally acted upon by the 
 
 boiling water. 
 
 All meats are best cooked, whether by 
 steam or immersion, by being slowly or 
 gently boiled ; consequently the fire must 
 
 (7) 
 
 BOI 
 
 * 
 be properly attended to, and a vigilant 
 eye kept upon the state of the pot. 
 
 ‘Modern experiments, thanks to the 
 enlightened few who have applied the 
 science of chemistry to the improvement 
 ofthe culinary art, have proved that water 
 for all the purposes, of thisdepartment of 
 cooking, can but boil. That galloping 
 bustle of the pot, and flapping of the 
 cover, which alone satisfied the impatient, 
 over-notable housewives of the last age, 
 is now proved to have been, mere 
 
 ‘¢ Hubble-bubble, 
 
 Toil and trouble ;” 
 to no other end than to save a little time, 
 at an enormous expense of fuel, and thus 
 converting excellent meat from the lar- 
 der, into an execrable dish for the table. 
 Hence, many domestic droé/s, upon un- 
 successful doi/s, in those days when even 
 the potent demonstrations of science 
 were vainly opposed to the prejudices of 
 the boiling pot. 
 
 Salted meats above all animal aliments 
 should be slowly boiled. Indeed for these, 
 the pot should be kept in a simmering 
 state,which cannot be managed without 
 vigilance, as it is indispensable that the 
 fire should be attended to; for one act of 
 the poker by an impatient hand, may set 
 the pot into a too.violent state of ebulli- 
 tion, whilst too low a fire, from inatten- 
 tion, may reduce the heat cf the water, 
 so as to injure the meat, for too low, as 
 well as too high a degree of heat will 
 render all boiled flesh hard or tough. It 
 is indispensable also that the water 
 should entirely cover the meat; conse- 
 quently the dimensions of the pot should 
 be suited to the bulk of the joint. 
 
 Other evil consequences arise from 
 boiling too violently ; as, by the force of 
 the steam the cover of the pot is con- 
 stantly lifted up, and with the escape of 
 the steam thus i; berated, the more vola- 
 tile and savoury particles of the meat es- 
 cape also,and the meat is thereby depriv- 
 ed of its flavour, and rendered less nutri- 
 tious. This constant opening and shut- 
 ting of the lid moreover renders the pot 
 liable to the admission of smoke, and 
 sometimes even of soot, which taints the 
 meat and broth, beyond endurance. 
 
 Large joints, as rumps and rounds of 
 beef, hams, &c. where there is suitable 
 convenience, are best boiled in a copper, 
 
 as it is less difficult to regulate the heat 
 
 of a copper fire than that of a kitchen 
 range. A discreet cook, will be known 
 by her economy in the management of 
 the fire. The waste of fuel is an evil of 
 magnitude, proportioned to the means 
 of every househo!d, it being an article 
 
 of great expence in most parts of the 
 
 kingdom, 
 
 rs 
 
 ae 
 
BOT ( 72) 
 
 Boruzne. — Meat before boiling or 
 roasting should be washed, and it is im- 
 proved in colour by soaking. For roast- 
 ing or baking, however, before it is put 
 on the spit or in the oven, it should be 
 wiped and dried. 
 
 It is impossible to complete the opera- 
 tion of boiling without due care in skim- 
 ming the pot. The instant the water 
 approaches boiling heat. the scum which 
 rises to the surface must be cleared off; 
 and in this early state of the process, 
 from the operation of the heat disengag- 
 ing the coagulated matter, which thus 
 floats, the skimming must be patiently 
 followed up, or it will attach itself to the 
 meat, and thereby spoil its appearance. 
 The cook must not neglect to skim dur- 
 ing the whole process, though the coa- 
 gulum rises less frequently the longer it 
 boils. By strictattention to this impor- 
 tant part of the process of boiling, the 
 custom of wrapping the meat in a cloth, 
 may be dispensed with. Indeed, the 
 only reason assigned for this, is to pre- 
 serve its appearance; whilst, if the pot 
 be carefully skimmed, the meat will be 
 cooked clean and pure, and come out of 
 the vessel in which it is boiled, still 
 more delicate, white and firm, than when 
 so wrapped up—the flavour too is im- 
 proved by the absence of the cloth. 
 
 The learned in the art of boiling re- 
 commend different periods for the com- 
 pletion of the process, some allowing 
 fifteen minutes to each pound—others 
 twenty, and some even more. All the 
 best authorities, however, as Dr. Kit- 
 ehiner, Accum, Mrs. Rundell, and 
 others, agree in this, that the loner the 
 boiling, the more perfect the operation. 
 The French cuisinzer may claim the 
 honours of a scientific stew, but the Eng- 
 lish cook against the whole world for a 
 delicate boil. 
 
 It is of consequence, as before said, 
 to suit the cooking vessel to the joint, 
 for there should be no space for super- 
 fluous water. The scientific allowance 
 being about a pint of water to a pound 
 of meat. It is sufficient that the joint 
 be entirely covered, as the richness of 
 the juices are best preserved in propor- 
 tion to the least quantity of water. The 
 liquor, indeed, thus becomes broth, and 
 should be consequently preserved, to 
 use for that useful purpose, as by thus 
 slowly boiling, or simmering, it imbibes 
 no inconsiderable portion of savoury 
 nutriment. 
 
 As tke water wastes whilst boiling by 
 evaporation, the pot should be replenish- 
 ed, for the water must constantly cover 
 the meat. A little cold water, too, ac- 
 
 BOU 
 
 celerates the rising of the scum to the 
 SUL face pyrene peuatn 3 big 
 When taken from the pot, the meat 
 must be carefully wiped. Some use a 
 clean cloth for this purpose, but asponge 
 previously dipped in hot water, and 
 wrung dry, is more convenient. This is 
 done by wringing and cleansing the 
 sponge in hot water prepared’ at hand. 
 
 Be careful not to let the meat stand, but. 
 
 send it to table with all convenient 
 speed, or it will darken in complexion, 
 and become hard. Boiled meat, as wel 
 
 as roast, cannot be served too hot. 
 
 BOUCHEES de Dames.*—Mix with 
 
 six eggs, a quarter of a pound of sugar, 
 three ounces of potatoe-flour, a little 
 salt, and a pinch of dried orange flowers: 
 beat them together well, and havi 
 buttered a tin, lay your paste on if, an 
 bake it ina gentle oven for a quarter of 
 an hour; when done, cut it in pieces 
 about the size of a crown piece, and glaze 
 them, mask them according to your 
 pleasure, and dry them in the oven, 
 Boucnees (Petites), de Dames,*— 
 Take two ounces of spoon-liscuzt paste, 
 and lay it on paper, about the size of a 
 half-crown, cover them with sifted sugar, 
 and put them in a moderate oven as svon 
 as the sugar dissolves; take them out 
 when properly done, and remove them 
 from the paper and and let them cool ; 
 then mask the unglazed side (that which 
 was next the paper), with apricot mar- 
 malade, as you do two, join them to- 
 gether ; when all are done, put a quarter 
 of a pound of sugar and the white of an 
 egg intoa pan, and stir it about witha 
 silver spoon for ten minutes, adding now 
 and then a little lemon juice to keep it 
 white; ice the bowchées de dames al} 
 over with this mixture, place them on 
 paper, and put them just within the 
 oven, that they may dry, without chang 
 ing colour. : ' 
 Boucness (Petites), Glacées.*-—Rol} 
 some puff-paste to about the eighth of 
 an inch in thickness, and with a plain 
 round paste-cutter, of two inches diame- 
 ter, cutout as many cakes as you may 
 require; then with a smaller cutter, take 
 out the middle of half the number, so as 
 to make rings of them; moisten the 
 edges of the former. and Jay the rings 
 on them 5 wet them also as you lay them 
 down, sprinkle them lightly with powder- 
 sugar, and bake them in a brisk even. 
 These Jouchées require great attention 
 in baking, as the sugar is apt to dissolve 
 and colour too quickly ; when done, they 
 should be of a reddish tinge. Fill them 
 with sweetmeats, preserves, or whipped 
 cream, according to fancy. 
 
 es " 
 
 
 
 
 
 ) 
 ‘ 
 : 
 

 
 BOU ( 73) BOU 
 
 They maybe cut into squares, ovals, 
 lozenges, &c. if you think proper. 
 Bovucueres de Monsieur.*—Pound a 
 stick of vanilla with two ounces of pow- 
 der-sugar, and then sift it; mix with it 
 Seven additional ounces of dry powder- 
 sugar, and half a pound of sifted flour ; 
 add to this the whites of four eggs, whip- 
 _ped firm, and work them together till 
 the paste is very smooth and soft. Heat 
 two copper-plates, rub them over with 
 wax, and then wipe them; when cold, 
 lay the paste with a knife, in pieces about 
 the size of a filbert, shaped quite round, 
 leave three quarters of an inch space 
 between each; when the plates are full, 
 put them on stools in an oven, so that 
 they can receive no heat from below, 
 then put a stove with hot coals on the 
 top of the oven, and let them remain in 
 this state for twenty-four hours; then 
 ut them for fifteen or twenty minutes 
 into a moderate oven. Take them from 
 the plates whilst hot, and as soon as cold, 
 finish them in the same way as bouchées 
 de dames ; glaze them with chocoiate, @ 
 la rose, with pistachios, orange, cedrat, 
 &c. &e. They may also be masked with 
 sugar, pistachios, currants, &c. 
 oucHEeES (Petites), Méringuées aux 
 Pistaches.*—Make them the same as 
 above, strew sugar over without wetting 
 the rings, and bake them to a light co- 
 lour in a moderate oven. Then mix a 
 quarter of a pound of powder- sugar with 
 three whites of eggs, well whipped, and 
 mask the douchées lightly with it, and 
 glaze them with sugar; having ready a 
 quarter of a pound of pistachio-nuts 
 blanched, and each cut across sloping 5 
 place these pieces round the edge of the 
 bSouchées like a crown; and each piece 
 of the pistachios being placed on the cut 
 side, they stand out from the edge of the 
 bouchée: this process being finished, 
 put them in the oven again a few mi- 
 nutes, to colour the egg; and in the 
 mean time stir up the white of egg which 
 remains, and make with it half as many 
 méringuées as you have bouchées, sprin- 
 kle them with sugar, and colour both 
 sides of them in a slow oven; and when 
 the bouchées are ready for table, fill 
 them with whipped cream, with pista- 
 chios, and cover each with half a-mé- 
 ringue. 
 oucHEEs (Petites), Perlées.*—Your 
 bouchées being made and baked as above, 
 whip the whites of two eggs to a firm 
 froth, and mix them with four spoonsful 
 of sifted sugar, and when very smooth, 
 mask your douchées with it: then take 
 some white of egg, and with the point of 
 a knife, drop them in pearls about the 
 size of a grape-stone, round each bou- 
 
 chée, half an inch apart, sprinkle them 
 lightly with sugar, and dry the egg in 
 the oven, taking care they do not lose 
 their whiteness, 
 
 When cold, place between each pearl 
 a smaller one of red-currant jelly. Fill 
 your bouchées with apricot marmalade, 
 
 apple-jelly, &c.; if, however, the jelly,: 
 
 or whatever else you may use, be of a 
 red colour, your intermediate pearls 
 should be composed of light-coloured 
 preserve, such as apricot marmalade, 
 &c. These should be pearled a few at 
 a time only, 
 
 Bouvcness (Petites), Pralinées.* — 
 Having prepared the douchées as usual, 
 durez and bake them in a moderate 
 oven; when they are of the proper 
 colour, mask them with whites of eggs 
 mixed with sugar, and almonds minced 
 very small; replace them in the ovena 
 minute or two, and then strew red, or 
 any Other coloured sugar on them, but 
 not so thick as to cover the almonds en- 
 tirely. Fill the dowehées as usual. 
 
 Bovucuess (Petites), @ la Reine.*— 
 The same as above, only the paste must 
 be cut thicker, and before you dorez, let 
 them stand a few minutes. Bake ina 
 brisk oven. 
 
 BOUCONS.—Take the Jean ofa fillet © 
 
 of veal, cut it into long and thin slices, 
 and lay them on a table ; placesome bits 
 
 of bacon, such as you use in larding, and ° 
 
 as many of raw ham, one fat and one 
 lean, the length of your slices of veal ; 
 then strew them all over with shred 
 parsley and cives, and season them with 
 spices and sweet herbs; then roll the 
 slices of veal, bacon, and ham, up very 
 handsomely, and stew them @ /a braise ; 
 when they are stewed, drain the fat from 
 them; put to them a gocd cullis, anda 
 ragout of mushrooms, truffles, &c. and 
 serve them hot. 
 
 BOUILLON de Santé.— Put into a 
 stock-pot six pounds of beef, halfa hen, 
 and a knuckle of veal, Moisten with 
 cold water. Let it boil so that the scum 
 rises only by degrees, skim it well, then 
 throw into it two carrots, two leeks, a 
 head of celery, two onions stuck with 
 three cloves, and three turnips. Let the 
 whole simmer gently four hours. Put 
 in a little salt, ard take off all the fat. » 
 BOUQUET /Water.—Take the flowers 
 of white lilies and Spanish jessamine, of 
 each half a pound ; orange, jonquil, and 
 pink, flowers, of each four ounces; da- 
 mask rose leaves, one pound; let all be 
 fresh gathered, and put into an alembic 
 with a gallon of proof spirit, and two 
 quarts of water. Place it in the lac 
 marie, and draw it off till the leaves be- 
 gin ay a 
 
 
 
BRA 
 
 BOURGUIGNOTTE. — Cut some 
 truffies into balls the size of a nutmeg; 
 take some small round mushrooms, and 
 put about twenty of each into a small 
 stewpan: pour over them a pint of red 
 wine, with a small lump of sugar; re- 
 duce the wine to a glaze. Then throw 
 into the stewpan six spoonsful of espag- 
 mole, and two of consommé. Boil the 
 whole for half an hour, taste it, and if 
 well seasoned, serve it up. 
 
 BOUTONS.—Make a good, well sea- 
 soned godiveau; lay this upon broad thin 
 slices of bacon, such as will wrap up your 
 -whole bouton; put to it a good ragout 
 of veal sweet-breads, mushrooms, arti- 
 ‘choke bottoms, truffles, and asparagus 
 tops, dressed with white sauce; then 
 ‘cover this with another layer of godi- 
 veau, and slices of bacon; then bake it 
 either between two fires, or dress it 
 otherwise ; when it is done, take off the 
 fat; add some lemon juice, and garnish 
 with farced rolls, frincandeaux, and 
 marinades. 
 
 You may make boutons of fish, by 
 making the godivean of beet tench, eel, 
 or what fish you please, well minced and 
 -Beasoned. . 
 
 BRAISE, (¢o.)*—This is a method of 
 dressing meat, poultry, &c. &c. without 
 its undergoing any evaporation. Jt is 
 done by lining a braising-pan with thin 
 slices of bacon, beef, or veal, upon which 
 place whatever you may intend to draise, 
 and also add carrots, onions, lemons, bay- 
 leaf, herbs, pepper and salt. 
 
 BRAISING Pan.—A deep well-tin- 
 ned copper vessel, with two ears, the lid 
 of which must close hermetically, and 
 have a ledge round so that coals or hot 
 ashes may be placed on the top when 
 necessary. _ 
 
 BRANDY Cream.—Boil two dozen 
 blanched sweet almonds, and three bit- 
 ter pounded, ina little milk. When cold,. 
 add to it the yolks of fivé eggs well 
 beaten in a little cream, sweeten and put 
 to it two glasses of the best brandy, and 
 when well mixed, add a quart of thin 
 cream; set itover the fire, but do not 
 Jet it boil; stir one way till it thickens, 
 then pour into glasses. When cold it 
 will be ready; if you wish it to keep, 
 scald the cream provi: A ratafia 
 drop may be added.  _- 
 
 Branpy Pudding.—Line a mould with 
 _jar-raisins stoned, or dried cherries, then 
 _ lay thin slices of French roll; next put 
 ‘a layer of ratafias or macaroons, then the 
 ‘fruit, rolls, and cakes, in succession, un- 
 til the mould be full, pouring in at times 
 two glasses of brandy. Beat four eggs, 
 yolks and whites separately, put to them 
 a pint of milk or cream, lightly sweeten- 
 
 (74 
 
 ) BRE 
 
 ed, half anutmeg, and the rind of half 4 
 lemon grated. ‘Pour it into the mould, 
 
 ‘and when the solid has imbibed it all, 
 
 flour a cloth, tie it tight over, and boil an 
 hour; keep the mould the right side up- 
 wards. | . a 
 BRAWN, to Bake.—Take raw lean 
 brawn, and the same quantity of fat ba- 
 con, mince them small, then pound them 
 
 in astune mortar, with a handful of sage, 
 
 seasoned with salt, pepper and ginger, 
 
 add the yolks of eggs, and some vinegar, . 
 
 then put the brawn into a cold paste, 
 lay on butter and bay leaves, make your 
 
 pie round and bake it. To be eaten 3 
 
 cold. 
 Brawn (Mock).—Take four cow-heels, 
 
 clean and wash them thoroughly, and — 
 
 boil in plenty of water till very tender, 
 then take them out and shred them in 
 long pieces, which put in a stewpan, Just 
 coversthem with stock and let them stew 
 a little; have ready chopped a handful 
 of capers, half as many gherkins, and 
 one glass of vinegar, stir them in with 
 the heels ; put all this into a mould, and 
 when cold take it out. | 
 
 Brawn (Mock).— Boil two pair of. 
 
 neats’ feet very tender, and pick the 
 flesh entirely from the bones; take the 
 belly-piece of pork, and boil it, when 
 nearly done, bone and roll up the meat 
 of the feet in the pork very tight; then 
 wrap a coarse cloth tightly round it, and 
 tie it with tape. Boil it very tender, 
 and hang it in a cloth till cold, then put 
 it in some sousing liquor, and keep it for 
 use, ; 
 
 Brawr, to Souse.—Take a brawn 
 about three years old, cut off the head 
 close to the roots of the ears, and cuta 
 fine collar off the side bone and hinder 
 legs, an inch deeper in the belly than on 
 the back, bone them; bind them up 
 equally at both ends, let them lie in 
 water to soak a night and a day, put 
 them into boiling water, keeping them 
 continually skimmed, and after the first 
 quick boiling, lessen the fire by degrees ; 
 let them stand over it a whole night, 
 then take them off, put them into deep 
 hoops, and bind them with tape; and 
 when they are cold, put them into a 
 marinade of oat-meal and bran boiled in 
 water; strainit, when itis cold, througha 
 
 “sieve } put in vinegar and salt, and close 
 
 up the vessel tight, and keep it for use. 
 Buawn (Sousefor).—Boil a quarter of 
 a peck of wheat bran, a sprig. of bay, a 
 sprig of rosemary, in two gallons of water, 
 with four eunces of salt in it for half an 
 hour, strain, and let it get cold. - 
 BREAD.—Ovens should be construct- 
 ed of a circular form, and not lower from 
 the roof than twenty inches, nor. higher 
 
i 
 | 
 t 
 
 
 
 BRE 
 
 than two feet. The mouth should not 
 be even an inch wider than is requisite, 
 with an iron door to shut close; one so 
 formed will require less fuel, and retain 
 the heat much better than an oven of a 
 
 longer form and higher roof, and, conse- | 
 
 quently, will bake every thing more 
 
 completely. Those families who reside | 
 
 in the country, where wood is more 
 easily procured, have the advantage over 
 the London bakers, for although neces- 
 sity has introduced the custom of using 
 sea-coal for baking in great cities, ovens 
 wherein wood alone is used, bake to 
 the greatest perfection, and with more 
 purity. P 
 
 Breav.—Put a quartern of flour into 
 a large basin with two teaspoonsful of 
 salt, make a hole in the middle, then 
 put in a basin fuur table spoonsful of 
 good yeast, stir in it a pint of milk 
 lukewarm, put itin the hole of the flour, 
 stir it just to make it a thin batter, then 
 strew a little flour over the top, then set 
 it on one side of the fire, and cover it 
 over; let it stand till next morning, 
 then make it into a dough; add half a 
 pint more of warm milk, knead it for 
 ten minutes, and then set it in a warm 
 place by the fire for one hour and a half, 
 then knead it again, and it is ready 
 either for loaves or bricks; bake them 
 from one hour and a half to two hours, 
 according to the size. 
 
 Breav (drown) Ice.—Grate stale brown 
 
 bread as fine as possible, soak a small 
 proportion in cream, for two or three 
 hours, sweeten, and ice tt. 
 Breap (brown) Pudding. — Half a 
 pound of stale brown bread grated, the 
 same of currants, and of shred suet, a 
 little nutmeg and sugar,mix with four 
 eggs a spoonful of brandy, and two 
 spoonsful of cream, boil ina cloth or ba- 
 sin three or four hours. 
 
 Breap and Butter Pudding.—Cut a 
 penny loaf in thin slices of bread and 
 butter, as for tea, butter a dish, lay 
 slices over it, strew currants on them, 
 then lay the bread and butter, strew cur- 
 rants, and so on till the dish is full. Beat 
 up four eggs with a pint of milk, a little 
 salt, nutmeg and sugar, and pour over 
 the pudding. Lay a puft-paste round, 
 and bake it; half an hour will be suffi- 
 cient. 
 
 Breap (common) Cake.—Take the 
 
 uantity of a quartern loaf from the 
 dntieh: when making white bread, and 
 knead well into it two ounces of butter, 
 tivo of Lisbon sugar, and eight of cur- 
 
 rants. Warm the butter in a teacupful. 
 
 of good milk. Bake inacake tin. | 
 Breap (Diet) Cake.—Break nine 
 eggs, separate the yolks and whites, take 
 
 (75 ) 
 
 BRE 
 
 their weight. in sifted sugar. Whisk the 
 whites to a firm froth, add the yolks, 
 well beaten, and then whisk them to- 
 gether; put the sugar and the weight of 
 five eggs of flour and a few carraway 
 seeds. Mix all well together, and bake 
 in a hoop. 
 
 -Breav_ Cheesecakes.—Slice a large 
 French roll very thin, pour on it some 
 boiling cream; when cold, add six or 
 eight eggs, halfa pound of butter melted, | 
 some nutmeg, a spognfnl of brandy, a 
 little sugar, and half a pound of currants. - 
 Put them in puff-paste as other cheese 
 cakes. 
 
 Baegap, (fo serve with Coffee.)*—Whip 
 up the whites of ten eggs to.a thick snow 5 
 add to them the yolks beaten with eight 
 ounces of powder sugar, place it over a 
 charcoal fire, and whip it for half an 
 hour, then take it from the fire, and 
 whip again until cold. Mix in eight: 
 ounces of sifted flour. Have ready bute 
 tered two moulds lined with paper, pour 
 the paste into them, and bake them ina 
 moderate oven; when done, take them 
 out of the moulds and remove the paper ; 
 when cold, cut them in slices about the 
 size of a finger. Place them on a plate 
 of copper, over a charcoal fire,and when 
 one side is brown, turn them and brown 
 the other side. These if kept dry will 
 be good for a long time. 
 
 Breap (rich) to serve with Coffee.*— 
 Make your paste as above, but when you 
 have mixed in your fiour, add to it the 
 rind of two lemons grated; candied 
 lemon and orange peel, of each two 
 ounces chopped; stir them in with a 
 wooden spoon, and finish as above, 
 
 Bread Crumbs Fried.—Rub_ bread 
 that has been baked two days, through 
 an iron sieve or cullender; put them into 
 a stewpan with two ounces of butter; 
 place it over a moderate fire, and stir 
 them with a wooden spoon till of a fine 
 gold colour; spread them on a sieve, and 
 let them stand ten minutes to drain, 
 turning them often. 
 
 Breapb, Freneh.—Lay half a bushel of 
 the best Hertfordshire white flour at one 
 end of the trough, and make a hole in 
 the middle of it. Mix a pint of gvod. 
 small-beer yeast witn three quarts of 
 warm water, put it in, and mix it up 
 
 well till it is tough, puta flannel over it, 
 
 and let it rise as high as it will; watch- 
 ing carefully that it does not fall. When 
 it is at its height, take six quarts of 
 skimmed milk, blood-warm, the bluer 
 the better, provided it be sweet, and one 
 pound of salt. Be careful not to put any 
 milk with the yeast at first, for that will 
 prevent the yeast from rising, a8 any 
 
 greasy substance will have that effect. 
 
BRE 
 Then, instead of working it with the 
 hands, as is done with dough for English 
 bread, put the ends of your fingers to- 
 gether, and work it over-your hands un- 
 til it is quite weak and ropy, and then 
 cover it over with flannel. Put the fire 
 into the oven, and make it very hot, by 
 which time the dough will be ready. 
 Lay the dough on the dresser, and in- 
 stead of a common knife, have one made 
 like a chopping-knife to cut it with. 
 Then make it up into rolls or bricks at 
 pleasure. The bricks (of the common 
 size) will require an hour and a half to 
 bake, the rolls only halfan hour. | 
 ‘Draw them out, and either rasp them 
 with a rasp, or chip them with a knife. 
 Some persons break in two ounces of 
 alta® when working up with the second 
 iquor. 
 
 Breapv French.*—Take half a bushel 
 €or six pounds) of flour, put it on the 
 slab, make a hole inthe centre, in which 
 put two ounces of yeast; make your 
 dough with-warm water, to about the 
 consistence of brioche ; work it up well, 
 adding two ounces of salt, dissolved in a 
 Jittle warm water; cover, and setitina 
 warm place to rise; on this part of the 
 operation depends the quality of the 
 ‘bread. Having left the dough one or two 
 hours, (according to the season), knead 
 it again, and leave it as before, for two 
 hours. In the mean while, heat the 
 oven, divide the dough into eight equal 
 parts, of which form as many loaves, into 
 any shape you please; put them into the 
 oven as quickly as possible. As soon as 
 they are done, rub the crusts with a little 
 butter, which will give it a fine yellow 
 colour. : 
 
 Breavp( French), or Rolls.*—Take half 
 a bushel or six pounds of sifted flour, 
 knead it into dough, with two quarts of 
 milk, three quarters of a pound of warm 
 butter, half a pound of yeast, and two 
 ounces of salt; when the whole is well. 
 worked up, cover, and leave it to rise. 
 In two hours time, form it into rolls, and 
 Jay them on tinned plates. Place them 
 in a slow oven. 
 
 When they have been in an hour, put 
 them into’ a very hot oven for twenty 
 minutes. Rasp them as soon as they 
 are baked. 
 
 . Brean Fritters.*—Boil half a pint of 
 
 milk till reduced to half, witha little 
 sugar, salt, half a spoonful of orange- 
 flower water, and a little lemon-peel 
 shred fine; have ready some pieces of 
 crumb of bread, cut about the size of 
 half-crowns, but thicker; put them into 
 the milk to soak a little, then drain, flour, 
 and fry them. Glaze them with sugar, 
 and pass the salamander over them. 
 
 ( 76 ) 
 
 BRE 
 - Breav, Géteaux.*—Grate the crumb- 
 ofa fresh loaf, throw itinto boiling cream, 
 keep stirring it over the fire, and let it 
 boil some time longer; then add toita 
 bit of butter, some sugar and lemon- 
 peel, and currants, if you think proper; 
 butter a stewpan well, pour the bread, 
 &c. into it, and place it on a stove, with 
 fire on the lid also. When the gdteaux 
 is of a nice colour, turn it on a dish and 
 Serve IC. (<a ie ee 
 Brean, é la Grecgue.*—Putsix pounds 
 of sifted flour intoa large pan, set it in. 
 the oven: for about an hour, that it may 
 be tolerably warm, then mix with -it 
 three ounces of yeast, two ounces of 
 salt, and a sufficient quantity of milk 
 and water to make it into dough (not too 
 stiff), Having kneaded it well, cover, 
 and set it on the oven orina stove 3 after 
 it has stood three bours, divide it into 
 eight parts, put them into as many but- 
 tered tins, place them immediately into 
 a very hot oven, and when nearly done, 
 take them out of the tins and place them” 
 on tin plates for a few minutes to colour 
 the crust. Wrap themin flannel. — 
 Breap, London.—To make London. 
 bread, put a bushel of good fiour which 
 
 has been ground a month or six weeks,in 
 
 one end of the trough, and make a hole 
 inthe middle of it. Take nine quarts of 
 warm water, and mix it with one quart 
 of good yeast ; put it into the flour, and 
 stir it well with your hands}; let it re- 
 main until it rises as high as it will go, 
 which will take about an hour and a 
 quarter. Watch it carefully to its ulti-. 
 
 mate height, and do not suffer it to fallg . 
 then make up the dough with eight quarts — 
 
 more of warm water and one pound of 
 salt; work it wéll with your hands, and 
 then cover it over with a sack or other’ 
 
 coarse cloth. Put the fire into the oven 
 
 heat it thoroughly, and by the time it 
 hot, the dough will be ready. 
 
 Next make the dough into loaves, not 
 exceeding four or five pounds .each, 
 sweep out the oven clean, and put in the 
 loaves. Shut the oven close, and they 
 will be baked in about two hours anda 
 half; then open the oven, and draw the 
 bread. Bo Ewe 
 
 In summer the water need not be more 
 than blood warm, but in winter it must 
 be a few degrees higher in heat. During. 
 a hard frost, however, the water shoul 
 be as hot as the hand could bear it, 
 though not sufficiently hot to scald the 
 yeast, as that would spoil the whole batch 
 of bread. Other quantities of bread are 
 made in the same proportion. 
 
 Brrap, Manheim.*—Take six spoons- 
 ful of flour, three of sugar, half an ounce 
 of green anise, and a little salt; make it. 
 
 ———<- = ae 
 
 ee ee a eee ae 
 

 
 BRE 
 
 intova firm paste, with two eggs, and roll 
 itinto pieces abouta foot long, and rather 
 
 more than an inch thick; lay them on 
 
 buttered tins, dorez and mark them with 
 the point of a knife, and put them into a 
 hot oven ; when done, cut them in pieces 
 for use. 
 
 ~BreabD oor Heer two or three 
 French rolls in slices, and soak them in 
 apint of creamor good milk; beat up 
 the yolks of six eggs with them, and add 
 sugar, orange-flower water, three pound- 
 ed macaroons, anda glass of white wine ; 
 tie it up in a basin or buttered cloth, let 
 the water boil when you put in the pud- 
 ding, and boil it for alt an hour. Serve 
 with wine sauce. 
 
 Breav (little) Puddings.—Steep the 
 crumb ofa penny loaf, grated, in about 
 a pint of warm milk ; when soaked, beat 
 up six eggs and mix with it; add two 
 ounces of warmed butter, sugar, orange- 
 flower water, a spoonful of brandy, a 
 little nutmeg, and a tea-cupful of cream. 
 Beat all well together, and bake in but- 
 tered tea-cups; a quarter of a pound of 
 currants, orange or lemon candied may 
 be added. 
 
 Breap Sauce.—Cutin slices the crumb 
 of a French roll, to which add a few pep- 
 percorns, one whole onion, a little salt, 
 and boiling milk enough to cover it; let 
 it simmer gently by the side of the fire 
 till the bread has imbibed the whole of 
 the milk; then add a little thick cream, 
 take out the onion, and rub the whole 
 through a sieve; make it very hot, and 
 serve in asauce-boat, either for game or 
 
 fowls. 
 
 Brean Sippets, fried.—Cut a slice of 
 bread a quarter of an inch thick, cut it 
 into pieces about two inches square, and 
 shape them to your fancy; make some 
 very clean fat, hot in a frying-pan, and 
 fry the bread in it; when of a delicate 
 light brown, take them up with a fish- 
 slice, and drain them, turning them oc- 
 easionally. 
 
 BREAM, fo dress.—After your bream 
 is scaled and drawn, notch the side of it, 
 dip it in melted butter; make a brown 
 sauce with anchovies, capers, cives, and 
 parsley, tossed up in a saucepan with a 
 little butter; then put in a little fish- 
 broth, and thicken it with acullis that 
 is to be poured on the fish; but do not 
 put the anchovies in till you are going to 
 serve; when it is broiled enough, serve 
 it up with the aforesaid sauce. é 
 
 It may also be served with a white 
 sauce. 
 
 Bream, fo stew.—Scale and well wash 
 the bream, preserve the blood to stew it 
 in, put to it two glasses or more of claret, 
 a little ginger, the pulp of halfa pound 
 
 (77) 
 
 of prunes boiled, and strained into the’ 
 
 ‘the fire. 
 
 BRE 
 
 stew; Salt, vinegar, two anchovies, some 
 roots of horse-radish,stamped and strain- 
 ed, and a small bunch of sweet herbs3 
 let there be no more liquor than will just 
 cover the fish, and other ingredients ; 
 when it is enough, make a sauce with 
 butter, a little of the bream liquor, beat 
 them up together, then dish your fish, 
 pour the sauce upon it. Garnish with 
 lemon and barberries, and serve it vp. 
 
 BRENTFORD Rolls.—Mix wit two 
 pounds of flour a little salt, two ounces 
 of sifted sugar, four ounces of butter, 
 and two eggs beaten with two spoonsful 
 of yeast, and about a pint of milk; knead 
 the dough well, and set it to rise before 
 Make twelve rolls, butter tin 
 plates, and set them before the fire again 
 to rise. When of a proper size, bake 
 them-for half an hour. 
 
 BRETTONNE.*—Take twelve large’ 
 
 onions, and cut each of them in half; be 
 particular in taking out the germs; cut 
 them into small pieces, and brown them 
 over the fire; then put them intoa stew- 
 pan with a quarter of a pound of butter, 
 a little bay, garlick, thyme, salt, and 
 pepper, and let them cook over hot 
 ashes, put ashes on the cover of your 
 stewpan; when they are sufficiently 
 done, add a little sugar, a little vinegar, 
 and reduce the whole to a glaze witha 
 little love-apple sauce; sprinkle with a 
 little water, and add a large spoonful of 
 blanc, then pass it through a bolting- 
 cloth; afterwards put it intoa stewpan 
 with some more é/anc, and a quarter of 
 a pound of butter, and let it simmer. 
 Serve with a white harico. 
 
 BREWING.—Much indifferent beer 
 is made in private families, even where 
 there is no sparing of materials, for the 
 mere want of system and economy in 
 the management. 
 
 In the first place, attention should be 
 paid to the state of the utensils used in’ 
 the operation, and all necessary prepa- 
 rations made the day before the act of 
 brewing commences; on which day, let 
 the water be heated in the copper that it 
 may be well cleansed; also cleanse the 
 casks, mash-tub, coolers, &c. When 
 this business is dispatched, fill the cop- 
 per, and prepare all things in readiness 
 for next morning. 
 
 The allowance of malt for Strong Beer 
 must be ten bushels to the hogshead. 
 
 For A/e,nine bushels to the hogshead. 
 - The copper for making a hogshead of 
 beer or ale should contain full seventy 
 gallons, because the hogshead of beer 
 measure holds siwty-three gallons, and 
 there should be the surplus measure ai- 
 ay tig ae hops, and the working them 
 
 
 

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

 
 BRE (79) BRE 
 
 method is superior, and more congenial 
 to beer than all the arts that are prac- 
 -tised. . 
 
 If, however, beers remain stubborn, 
 either from bad cellars or weak hops, or 
 from ill-management, then, in order to 
 make beer or ale transparent and fine, 
 isinglass may be used, which may be 
 _ thus prepared ; if for fining a hogshead, 
 take a quarter of a pound of isinglass, 
 and put it intoa quart of the liquor 
 drawn from the cask, and let them 
 gently simmer over a slow fire for half 
 _an hour, in a clean vessel. Pour this 
 into a can of the beer, and put it into 
 the cask, stirring it with a long stick for 
 a quarter of an hour, and six hours after 
 bung the cask close again. It is a bad 
 practice to put raw hops into beer, as 
 they are apt to become musty. 
 
 Beers are-not unfrequently sick and 
 out of condition; when this happens, 
 they should again be put into anew fer- 
 mentation: and then balls made of a 
 pound of fine wheat flour, mixed with a 
 sufficient quantity of treacle, will pro- 
 mote their briskness. This composition 
 softens all beers to the greatest advan- 
 tage. e } 
 
 Burton Ate.—For making of Bur- 
 ton, or rich Welsh Ales. In lieu of boil- 
 ing the wort two bours, let it boil only 
 one hour, but without ceasing for the 
 whole time. Have ready six pounds of 
 treacle, which must be thrown into the 
 copper ; this adds to the strength of the 
 malt, and gives great richness to the 
 flavour ofthe ale. The liquor must be 
 kept well stirred up the whole time, and 
 particularly from the bottom: but as this 
 is not brewed for keeping, three quarters 
 of a pound of hops to every bushel of 
 malt will be sufficient. 
 
 Before it is tapped (which may be 
 done in three or four months), fine it as 
 before described with the hops, when it 
 will be found to possess that rich, full 
 flavour for which Burton and Welsh 
 ales are 50 muchesteemed. This has 
 frequently been brewed in the early part 
 of March, and drank in perfection at the 
 latter end of the June following. Indeed, 
 all well brewed ales and _ table beer, at 
 three and four months old, are ripe and 
 
 good. 
 
 Edinburgh Oat Ales.— Should be 
 made from the best white, heavy, sweet 
 oat, made into malt the same as barley 
 is.. The Scotch oats are preferred, and 
 the ale made thereof, is, said to. be 
 of a fine soft healing quality, and is of 
 ‘great repute, particularly in England, 
 where it is not common. 
 
 Though this ale requires a greater 
 quantity of malt, it is brewed at a less 
 
 price than others, as ten bushels will 
 
 make a hogshead of fifty-four gallons, 
 rich, soft and delicious, as no table beer 
 is taken from it. From four to six . 
 
 months old it will become fit for use, 
 either in bottles or cask. It must be 
 brewed, hopped, &c. in the same man- 
 ner as Welsh ales. 
 
 Some persons wko grow their own oats 
 in England, make this ale, with a part 
 of oat malt, and a part barley malt. 
 
 Porter.—It is generally held that 
 porter, to be good, {must necessarily be 
 brewed in large quantities; this, how- 
 ever, is a popular error. Excellent por- 
 ter may be brewed in private families. 
 and by proper management, so ordered, 
 that ample time between each brewing 
 may be allowed for it to refine for use. 
 Those families therefore who have con- 
 venient utensils for brewing strong 
 beers. and ales, and who are acquainted 
 with the process for making them suc- 
 cessfully, may also add porter*to the 
 cellar stock, and thereby supply their 
 tables with that truly English beverage, 
 and regale their friends with a tankard 
 of that cool, refreshing, and wholesome 
 liquor, pure, genuine, and free from 
 those pernicious adulterations which are 
 sometimes practised by the public brewer 
 and too often by the publican, by whose 
 cheating rapacity the health of his cus- 
 tomers is destroyed, and the reputation 
 of the brewer who serves his tap suffers 
 accordingly. It is well known that the 
 excisemen are instructed to keep a vigi-« 
 lant eye upon the breweries, to prevent 
 the use of deleterious drugs, in the com= 
 position of beer, which instructions they 
 more readily obey, as a heavy penalty is 
 attached on. detection of such mal-prac- 
 tises ; whilst the publican, who is com- 
 monly the most culpable, for his share 
 in the adulteration of beer, is generally 
 allowed to escape detection. {t would 
 be well, therefore, that the publican 
 should be liable to an equal penalty with 
 the brewer, as his risk is less, and his 
 Broa certain, a very liberal allowance 
 
 eing granted to all retailers of London 
 porter. 
 
 The brewing of porter is nearly by the 
 same process as the brewing of ale. The 
 mash, however,’must be made of a fine, 
 high dried, sweet, full malt, (which is 
 cheaper than the pale malt used for 
 brewing the strong beer and ale); and 
 full, fine, sweet, brown hops. 
 
 It is not necessary for a porter brewer 
 to give from ten to twenty shillings per 
 hundred weight, for. colour or appear- 
 ance in hops, when in actual value and 
 strength they may be thirty per cent. in- 
 ferior for his purposes; such bright and 
 
 
 

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

 
 
 
 BRE (81) BRE 
 
 nearly boils, then put it into the cask; 
 bung it close, shake it about for a. few 
 minutes, and let it remain two hours— 
 then take out the bnng, and let the va- 
 pour escape; fasten it down again, give 
 it another shaking, and let it remain 
 two hours more. After this, cleanse 
 the cask thoroughly with cold water, not 
 ceasing until it comes out perfectly clean 
 and untainted. This done, have ready 
 
 a liquor, made with half a pound ef bay 
 salt, and two. ounces of alum boiled in 
 
 - water; wash the cask well with this, 
 and cleanse the cask as before with 
 water, after which the cask will be fit 
 for use. 
 
 Tue Critar.—A good brewer, cellar- 
 man, &c. will take delight in the well- 
 ordering of the cellar. Attention must 
 be paid to cleanliness both in his person 
 
 - and business ; every thing in the cellar 
 consequently ‘should be kept in due 
 order. The brewer, or cellar-man to the 
 nobleman, or gentleman, who maintains 
 a large establishment, should occupy 
 himself every morning in the cellars. 
 
 The following duties are incumbent— 
 
 During the summer months, have the 
 peer cellars and stairs clean washed 
 ‘weekly, and particularly under the casks. 
 Empty the tap-tubs daily, into a cask 
 kept for the purpose of containing the 
 slops and grounds; for the cellars, on 
 opening, should always smell pure and 
 sweet. By attention to these offices, the 
 cellars are not only pleasant to enter, 
 but the beer is kept fine and cool during 
 the hot months; whereas, by inattention 
 to cleanliness, a filthy cellar will cause 
 the beer to ttirn sour. 
 
 During the winter months, scraping 
 and sweeping out the cellars once a 
 week will be sufficient. Observe, all 
 cellars, in the winter, cannot be kept too 
 close and warm, for without great atten- 
 tion on this point, the liquors cannot 
 thrive. - 
 
 The following necessaries should be 
 provided for cellars to large establish- 
 ments. Those families who brew on a 
 smaller scale, will apply their uses, 
 according to their proportionate con- 
 venience. 
 
 Suitable shot, and lead canister, with 
 holes in bottom, and two cloths to wash 
 bottles, to be kept in the bottle rack. 
 Two suitable tubs for washing bottles 
 only, with a form to stand on. Six strain 
 cocks, bungs, corks, vent pegs, and a 
 mallet. A pair of pliers, to draw pegs, 
 and cork drawer. <A leather boot to 
 buckle on the knee, to contain the battles 
 when corking them, for if the bottle 
 breaks the boot saves the liquor. A 
 
 strong, heavy, mahogany cork driver. 
 Six strong prickles to be kept in a dry 
 place. Coarse linen to put under the 
 bungs; the old hop sacks will serve. 
 Six tin spouts, the size of a beer cock, 
 made at the lower end as broad asa 
 banker’s shovel at the bottom, for the 
 beer to work through, from the top cork 
 hole, with brown paper round the. top. 
 A strong iron skewer to raise bungs 
 with. A middle sized cooper’s gimblet, 
 the size of the small spigots and faucets. 
 A quire of strong brown paper to put 
 round cocks, and another quire to make 
 hop bags with. Two large strong sponges 
 to clean the outsides of the casks, &c 
 A pair of slings to grapple the casks 
 with, to take into the cellars, for rolling 
 them will cause dirt to hang aboutthem, 
 &c. A pair of strong folding steps. Haif 
 a dozen mahogany spigots and faucets, 
 about the size of the little finger, to be 
 had of the best turners, (being much 
 superior to pegs, whichare wasteful), to 
 try all liquors if they are fine, &c. A 
 strong hammer and iron driver, such as 
 the coopers use, to drive down the hoops 
 with, which have loosened from tubs, 
 casks, &c. Two split sticks, for cellar 
 candlesticks. Six iron-bound tap tubs, 
 and brush to clean them with. A whisk, 
 for the yeast, wine finings, &c. <A six 
 gallon tub for the yeast, and pour the 
 beer from it daily, then whisk the yeast 
 up in the tub, and it will be fit for use. 
 Delph iabels to hang on the tops of 
 all the liquor bins, as claret, champaign, 
 sherry, calcavella, porter, cider, perry, 
 port, rhenish, &c. A pewter crane, and 
 valench. Four, or six ice pails, for 
 wines, &c.in summer. A wine basket, 
 made to hold the bottles that are crust- 
 ed on their sides, to bring from the cellar 
 in that position. A raising jack, to raise 
 wine in casks upon their stands. A 
 pulley and ropes to let wine and liquor 
 down into the cellars. A wine bit of 
 various sizes, to borethe casks with. A 
 flogger to beat up the wine bungs with. 
 Two strong iron-bound pails. A Gun- 
 ter’s guagerule. A stamped bushel mea- 
 sure, to measure the malt, with a strike. 
 A small cooper’s adze. <A pair of stil- 
 yards to weigh the hops, or scales, with 
 stamped lead or iron weights, to be kept 
 dry. Two tin funnels, to put in spare 
 bottles when bottling off. A large wood 
 ditto, for all beers. Two low stools to 
 siton. A leather apron, with a pocket 
 before, for pegs, &c., and bib to button 
 up on the waistcoat. A flannel bag, with 
 hoop on top, made as a jelly bag, to run 
 the lees ofall wine through. A common 
 cork screw. An iron-bound wine can, 
 
 
 
BRE 
 
 for fining wines in. A hoe, a spade, six 
 good stiff birch brooms, and the same 
 number of strong rag mops. 2 
 
 The use of the iron skewer is to raise 
 up the bung by degrees, first giving it 
 vent, for drawing it up with the hands is 
 a dangerous operation. 
 
 Have a large cupboard made and fixed 
 in the cellar, or near it, in a dry spot, 
 to hold most of the small tools, so that 
 every thing may be at hand when wanted. 
 Such toolsas are too large for the cup- 
 board, may be kept in the brew-house. 
 
 Matt.—In choosing the malt, take 
 
 ~ especial! care that it is not peat, or straw- 
 
 dried : and procure it of a pale colour, 
 for they are the best of all malts, ‘and 
 more balsamic, also soft and smooth, and 
 highly agreeable to the palate. 
 
 Every gentleman who studies his own 
 
 - interest, would do wisely to purchase the 
 
 malt unground: for in grinding your 
 own malt, you have not only the satis- 
 faction of knowing that it is not adul- 
 terated, but there is another advantage, 
 for of ten bushels of malt in the grain, 
 there wili be a saving of nearly two 
 bushels. 
 
 Malts should not be ground too fine, 
 but on the contrary, broke or made into 
 a kind of coarse meal. 
 
 Good malt is known by asimple test, 
 namely by chewing it; for if well made, 
 it will be nearly as sweet as sugar, de- 
 lightful to the smell, of a mellow flavour, 
 round body, and thin skin. 
 
 Hors.—When hops are purchased, let 
 them not be loose in the bags, but very 
 light packed, for that preserves them. - 
 
 Be careful that no soap or grease gets 
 about the tubs or pails, for either will 
 prevent the beer from working, and 
 waste the whole. 
 
 Never suffer the brewhouse to be used 
 but for the operations belonging to the 
 brewery, nor any of the tubs and pails 
 for other purposes. nor suffer them to 
 be taken from the brewhouse. 
 
 Take care that the liquor-stands be 
 
 uite steady, for if they rock they injure 
 
 e beer. They should be made suffi- 
 ciently stout, and of oak, when they will 
 last for many years. 4 res fe 
 
 Fine strong beer for bottling, should 
 be six months old. Observe—never 
 bottle in the cellar, either wine, beer, 
 cider, &c., but on a fine clear day. Let 
 the bottles be well inspected. and use 
 none but the best velvet corks; for to 
 purehase inferior, low priced corks, is 
 mistaken economy, as, besides other bad 
 effects, they will cause all liquors to 
 taste of them. 
 
 Beer, cider, and perry, -for home con- 
 sumption, should stand in the bottles 
 
 ( 82 ) 
 
 
 
 
 
 
 
 
 BRI 
 
 six or eight hours before they are corked. ' 
 Cider and perry should have the corks 
 wired, and packed in a bin with sand; 
 the beer should be well corked, and’ 
 packed in a bin with dry deal saw-dust. 
 
 Some beers require to be wired. sg 
 Bottled beer for sending a voyage, 
 should be drawn in the bottles, and left 
 
 to stand forty-eight hours to flatten, be-" 
 
 fore itis corked, and then wired with 
 
 per lengths... ae | 
 
 As cool, fine, bottled, transparent 
 table beer is esteemed in the heat of 
 summer, always during that season, have 
 some bottled off, and packed in dry deal 
 saw-dust; the old corks will serve. It 
 is best to use two-quart bottles: (Scotch ’ 
 pints), and when used at table, pour it 
 gently down, the side of the glass, or 
 decant it off in a japan jug, to prevent 
 much froth. ; 
 
 lItis the custom with the butler or 
 
 cellarman at great houses, where the 
 
 family pride themselves on the superior 
 quality of their malt liquors, a fort-. 
 night before ale, strong, or table beer is 
 used at the master’s dinner table, to peg 
 a cask, or two, of each, in order to select 
 those of the best quality and flavour (for 
 every cask is apt to differ, from some 
 hidden cause, though brewed alike;) 
 
 and twe or three days before it is — 
 
 wanted, let it be tapped, and draw off’ 
 a quart, or two, of each, which will 
 greatly help to fine it; make use of 
 strainer cocks, and keep the vent pegs 
 tightin. In thesummer months, however, 
 they may be eased, particularly if the 
 beer frets; and never neglect to have 
 atap-tub under each cock. By atten- 
 tion to these rules, the butler may se- 
 cure to his master the proud satisfaction, 
 which has long been the boast of one’ 
 of our oldest peers, in the elegant hos-' 
 pitalities of his castle, of giving to his 
 guests, a sparkling glass of ** Brélish 
 Champuign.”’ 
 
 ’ BRILL.—Is dressed in the same man- 
 ner a8 turbots. 
 
 BRIOCHE.*-~—Divide haifa quartern 
 of flour into three parts, and knead into’ 
 one of them half an ounce of yeast and a’ 
 little warm water, wrap it in a cloth and 
 set it by, in summer time for a quarter 
 of an hour, and in winter for a whole 
 hour. When it has risen, put it to the 
 remainder of the flour, with a pound and 
 a half of butter, ten eggs, half a glass of 
 water, and nearly an ounce of salt ; knead 
 them together with your hand thorough- 
 ly, and then wrap it ina clean cloth, and’ 
 leave it nine or ten hours. Cut this 
 paste into the size you: wish to have your: 
 cakes, moisten, and roll them in your 
 
 brass wire, cut for the purpose into pro-- 
 

 
 
 
 
 
 
 
 BRO 
 
 hand, flatten the top,and gild them with 
 
 the yolk of an egg. Half an hour will be 
 sufficient to bake the small ones; large 
 cakes will require an hour and a half. 
 
 Briocue Fritters.*—Cut some smell 
 brioche cakes in balves, take out the 
 
 -middie, and put in some kind of sweet- 
 meat, or made cream; put the two halves 
 of each together, so that they may ap- 
 
 pear whole; dip them in a paste made of 
 
 our, a little oil, salt and white wine, fry 
 them of a gold colour, and glaze’ them 
 with sugar, pass a salamander over. 
 
 Briocue Fritters.*—Cut your brioche 
 paste into slices of whatever thickness 
 you. may think proper, soak them in 
 milk, sugar, and orange-flower water; 
 then let them drain; dip in batter, or 
 flour alone, and fry them. 
 
 Briocue au Fromage —When you 
 make the brioche, cut some Swiss cheese 
 into dice, and throw them into the paste 
 while it is liquid, and bake as before. 
 
 Brocou.— Strip off all the little 
 branches till you come to the top one, 
 then with a knife peel away the hard 
 outside skin from tie stalks, and throw 
 them into water. Have ready a stewpan 
 of water, throw in a little salt, and when 
 it boils put in the brocoli. When the 
 stalks are tender itis done. Puta piece 
 of toasted bread in a dish, lay the brocoli 
 on it.. Serve with melted butter. 
 
 Another way.—Prepare them as above, 
 cand stew till tender, with pepper and salt. 
 
 Brocontt and Eggs. —Boil brocoli as 
 usual, reserve a large bunch for the mid- 
 
 dle. Toast a piece of bread and lay it on 
 
 a dish; beat up as. many eggs as you 
 think proper, put them in a saucepan 
 
 ‘with a piece of butter and a little salt. 
 Keep beating them with a’spoon tiil thick 
 enough, and then pour them on the toast. 
 Set the large bunch of brocoliin the mid- 
 dle, and the other pieces round it. Gar- 
 nish the dish with sprigs of brocoli. 
 
 Brocoli may be dressed exactly the 
 same as cauliflowers. 
 
 BROILING.*—The amateur of a 
 broil, who would secure @ chop or steak, 
 cooked to perfection, is recommended to 
 bend his way to the neighbourhood of 
 nondun’s Royal Exchange, where the 
 art and mystery of that summary pro- 
 cess ofsavoury ceokery, has long attained 
 the ultimatum of excellence. ‘here the 
 fire burns with never ceasing brightness, 
 the gridiron has not time to cool, and the 
 impatient commercialist, to whom deme 
 is property, is never doomed to wait. _ 
 
 - Certain it is, that a chop or steak is 
 not often eaten in perfection, at the table 
 of a private family, though, there is no 
 sufficient reason why it should be so ; for, 
 as in boiling, so. in broiling, the difficul-, 
 
 (83 ) 
 
 BRO , 
 
 ties of the art vanish, where attention is 
 not wanting. The process is more sim- 
 
 ple than that of any other method of 
 
 dressing meat, the operation is quick, and 
 the object under the hand and eye of the 
 cook, trom the moment of its being put 
 upon the gridiron, to that of its comple- 
 tion. : 
 
 The cook must prepare her fire for the 
 
 Operation in due time; when ready, it . 
 
 should be clear and bright—so free from 
 
 black coal or smoke, that the chop or 
 
 steak may come from the gridion with- 
 out blemish or taintofsulphur or smoke. 
 
 The best fuel for a. broil is composed 
 of charcoal and coke, as little smoke is 
 emitted from either, even on commenc- 
 ing the fire ; and when well ignited, it is 
 entirely free from it. Coke, added to a 
 brisk coal fire, also burns bright, and is 
 
 well suited’ for the operation; though — 
 
 with care, a proper fire may be made of 
 good sea-coal. 
 
 Certain unqualified declaimers upon a 
 broil, hold various opinions, touching the 
 proper thickness of a steak; though at 
 the most celebrated chop-houses, the 
 cooks, unless expressly desired other- 
 wise, confine the cut to somewhat more 
 than half, yet less than the thickness of 
 three-quarters of an inch. This adjust- 
 ment of the proportion of the stratum of 
 the delicious rump, is moreover accord- 
 
 ing to the statute law ot the thricelearn- | | 
 
 ed conclave, the Beef Steak Club; 
 amongst whose members, from the epocl 
 of its original founder, George Lambert, 
 and his distinguished convives, to the 
 present day, may be numbered the most 
 accomplished gourmunds of this renown- 
 ed land of good cheer. 
 
 *..* The choicest steak, moreover, be 
 it hereby known, on the authority of one 
 of the best informed butchers in this 
 great metropolis, who served the Beef 
 Steak Club, the last season, is cut from 
 the rump of a prime Norfolk-fed Scot ! 
 
 There is this, amongst other disadvan- 
 tages, in cutting too thick a steak, the 
 outside is likely to be scorched to horny 
 hardness, before the interior is half-cook- 
 ed; hence, to say nothing of the misery 
 of those who have not the advantage of 
 capacious mouths, the disappointed epi- 
 cure must either wait until it is put again 
 upon the gridiron, or instead of eating it 
 rare, be constrained to eat it raw. 
 
 -No gridiron should be used, but those 
 with fluted bars, which forming channels, 
 the greater part of the fat, which other- 
 wise falls into the fire and scorches the 
 steak, is drawn off into a gutter at 
 the bottom. The gridiron’ should be 
 thoroughly heated, and the bars rubbed 
 with beef or mutton suet, previously to 
 
 i 
 
 
 
BRO 
 
 putting on the steak, to prevent its being 
 marked by, or adhering to, the bars. 
 
 A vigilant eye should be kept upon the 
 steak, to watch the moment for turning 
 it, which is repeatedly done, during the 
 process. Broiling-tongs of convenient 
 size should be used, with which, by a 
 little practice, the steak may be turned 
 with ease and despatch. 
 
 The cook must have her dish thorough- 
 ly heated, to receive the broil when done, 
 
 - and the cover hot, to place upon it in- 
 stantly. Even when she has accomplish- 
 ed her task, if the servant who is to take 
 it to table loiters on the way, the steak 
 will have lost its zest. 
 
 A steak or chop, then, should be brisk- 
 ly cooked, speedily conveyed to table, 
 and served with dispatch. It may be 
 made either a delectable treat to the ac- 
 complished amateur of good'eating, or a 
 dish scarcely endurable to the voracious 
 appetite ofa famished hunter. 
 
 RONDADE.—Take a piece of fine 
 stock fish, let it soak for four and twenty 
 hours in water to cleanse and soften ; 
 then put it in a pot full of water on the fire, 
 taking care to remove it when it begins 
 to boil; melt some butter over a gentle 
 fire, with some garlic, oil, and parsley. 
 In the mean time, pick and cut the stock 
 fish into small pieces, put it into the 
 saucepan, and as it thickens, pour in a 
 littie butter or milk. Keep stirring un- 
 til the fish is melted to a ‘sort of cream. 
 Pounded spinage may be used to make 
 it green. 
 
 BROOM Buds, to Pickle.-—Gather 
 the buds before they grow yellow on the 
 top, mix salt.and water until completely 
 melted, then put in the buds ; stir them 
 every day until they sink to the bottom, 
 and then keep them closely covered. 
 
 BROSE, (Scotch).—This is generally 
 made of the liquor meat has been boiled 
 in} of which put as much in a porringer 
 as will mix half a pint of oatmeal into 
 the consistence of hasty pudding, or a 
 little thicker. Lastly, take a little of the 
 fat that swims on the broth, and put it 
 on the crowdie, and eat it like hasty-pud- 
 
 ding. 
 
 BROTH.—Put the mouse round of 
 beef, a knuckle bone of veal, and a few 
 shanks of mutton, into a deep pan, and 
 cover it close with a dish or coarse paste. 
 Put a sufficient quantity of water to 
 
 ‘ oover the meat, and bake it till tender. 
 When cold, letit stand in a cool place, 
 covered close; flavour it as you please. 
 
 Brorn, Fut.—Boil. part of a round 
 and leg of beef with other meat, and take 
 out the gravy and breth, and strain it 
 through a napkin; then boil them a 
 second time, and take out the broth 
 
 ( 84 ) 
 again; keeping both these sorts apart. 
 
 BRO 
 
 The first will be good to put to capons, 
 
 turkey-poults, veal, and other forced — 
 
 meats, to be served in white soups. * 
 Capon or veal broth ought to be used 
 to soak young pigeons for bisque; and 
 with the broth of the bisques, a cullis 
 may be made for soup @ la reine, or @ la 
 royale. The broth of farced meats will 
 serve to make a cullis for the same sorts 
 of meat; as young turkies, and ‘pullets, 
 knuckles of veal, and other sorts of meats, 
 that ought to be farced and parboiled. + 
 The second sort of broth, is to be put 
 into brown soups, of ducks, teal, rabbits, 
 woud-pigeons, pheasants, &c. or of vege- 
 tables, roots, &c.; and the brown ingre- 
 dients which serve to thicken them, are 
 to be mixed with the same broth. —— - 
 Brotu, Fish.—Take tench, carp, pike 
 and eels, prepare them for boiling, cut 
 them in pieces, and put them into a 
 kettle with water, salt, butter, an onion 
 stuck with cloves, and a bunch of sweet 
 herbs. 
 then strain it through a napkin, and 
 divide it into three lesser kettles. Into 
 one of them put mushrooms, and strain 
 them through a sieve, with a cullis, a 
 Bey lemon, and some fried wheaten 
 our, . nib A bn 
 Brora, Fish.—Set water over the fire 
 in a kettle proportioned to the quantity 
 of broth to be made; put in the roots of 
 parsley, parsnips, and whole onions, a 
 faggot of sweet herbs, a bunch of parsley 
 and sorrel, and butter ; let the whole be 
 well seasoned : then put in the bones and 
 carcasses of the fish, the fiesh of which 
 you have used for farces; and also the 
 
 tripes of them, being thoroughly cleansed, 
 
 with some tails of cray-fish, pounded in 
 a mortar, and four or five spoonsful of 
 the juice of onions. Let these all be 
 well seasoned and boiled, then strained 
 through a sieve; put it back into the 
 kettle, and keep it hot, to simmer your 
 soups, to boil your fish, and other things. 
 
 Broru, Fish.—Cut onions, carrots and 
 parsnips, into slices, then put them into 
 a stewpan with a piece of butter, and 
 set them stewing with juice of onions. 
 When these are brown, put them into 
 the stew-pan, and give them two or three 
 turns; let the whole be moistened with 
 
 a clear purée; then put in a bunch of: 
 
 parsley, cives, sweet herbs, cloves, and 
 some mushrooms. Tet all these boil to- 
 gether for one hour; then strain them 
 
 through a sieve into another kettle, and ~ 
 
 use it to simmer fish-soup. Note, that 
 carp is the best fish to make fish- broth.’ 
 Brorn, Jelly.—Take a joint of mutton, 
 
 a capon, a fillet of veal, and three quarts | 
 of water; put these into an earthen pan, 
 
 —_ _——— Pee 
 
 Let it boil an hour and a half, ~ 
 
 Bas> 
 ia 54. 
 

 
 
 
 BRU 
 
 and boil them over a gentle fire till re- 
 duced to half; then squeeze all together, 
 and strain the liquor through a napkin. 
 Brora, Meagre, for Soup with Herbs. 
 Set on a kettle of water, put in two or 
 three crusts of bread, and all sorts of 
 good herbs; season with salr;: put in 
 butter, and a bunch of sweet herbs; boil 
 it for an hour and a half: then strain it 
 through a sieve, or napkin. This. will 
 serve to make lettuce soup, asparagus 
 soup, soup de santé, &c. with herbs. 
 Brotu of Roots.— Take a quart of 
 pease, boii them till tender ; bruise them 
 toa mash, put them into a boiling vessel! 
 that will hold four gallons of water ; 
 hang it over the fire for an hour and a 
 half; then take it off, and let it settle ; 
 then take a lesser kettle, and strain the 
 clear purée into it, through a sieve ; then 
 put into it a bunch of carrots, half a 
 bunch of-parsnips, and a bunch of pars- 
 ley-roots, and six onions, a. bunch of pot- 
 
 herbs, an onion stuck with cloves, and 
 
 season it with salt. Boil. all these to- 
 gether; then add a bunch of chervil, 
 another of sorrel, and two spoonsful of 
 the juice of onions. This broth is of use 
 to simmer all sorts of soups -made of 
 vegetables. 
 
 - Brora, Viite.—Boil a fovl, and when 
 it is enough, take it up, and put it intoa 
 
 dish ; then boil your cream with a blade: 
 
 of mace, and thicken it with eggs; then 
 put in the marrow of one beef bone, and 
 take some of the broth, and mingle them 
 together ; put to it a spoonful of white 
 wine, and let it thicken on the fire; then 
 put the fow! hot out of the broth, set it 
 on achafing-dish of coals, and serve it. 
 
 BROWN Colouring for Made Dishes. 
 
 —Take four ounces of sugar, beat it fine ; 
 
 put it into an iron frying-pan, or earthen 
 pipkin ; set itover a clear fire, and when 
 the sugar is melted, it will be frothy ; 
 put it higher from the fire, until it isa 
 fine brown; keep it stirring all the time, 
 fill the pan up with red wine; take care 
 that it does not boil over, add a little salt 
 and lemon ; put a little cloves and mace, 
 a shalot or two, boil it gently for ten mi- 
 nutes; pour it ina basin till it is cold, 
 then bottle it for use. 
 BRUNOISE.—Cut some carrots, tur- 
 nips, &c. into dice; if summer time, fry 
 them in butter, if the winter, blanch 
 them; when fried without having lost 
 their original colour, moisten them with 
 rich broth, seasoned witb salt and a little 
 sugar, and let the whole boil for an hour. 
 Green pease, asparagus tops, &c. may 
 be added. Skim off the fat, and put in 
 some crusts of bread, cut thin, and 
 saoked previously in broth, and serve. 
 . BRUNSWICK Tart.—Pare and core 
 
 ( 85 ) 
 
 BUL 
 
 withascoop, eight or ten golden pippins, 
 put them into a stewpan with a gill of 
 sweet wine and four ounces of sifted loaf 
 sugar, a bit of lemon peel, a little cinna- 
 mon and mace; stew them over a slow 
 
 fire till the apples are tender; when 
 
 cold, put them intoa very light, or vol-: 
 au-vent paste, and pour round them some 
 good custard. ; 
 
 BRUSOLES.—Take some beef steaks, 
 beat them and putthem into a stewpan 
 with thin slices of bacon laid underneath 3 
 strew over them chopped chibbols, par- 
 sley and spices; then another layer of 
 steaks, and strew them over as before ; 
 then cover them al! with broad slices of 
 bacon, and cover the stewpan close, and 
 put fire underneath and attop. When 
 they are ready, prepare a cullis with the 
 carcasses of partridges; then take off all 
 the fat, lay them in a dish, and pour the 
 cullis over them. 
 
 BUBBLE-AND-SQUEAK.--Sprinkle 
 some slices cf cold boiled salted beef, 
 with pepper, fry them witha bit of butier 
 of a lightbrown. Boil a cabbage, squeeze 
 it quite dry and chop it small; take 
 the beef out of the frying-pan, and lay 
 the cabbage in it, sprinkle a little pepper 
 and salt over ; keep the pan moving over 
 the fire for a few minutes, Lay the cab- 
 bage in the middle of the dish, and the 
 beef round it. 
 
 BUCKTHORN (Syrup of).—Gather 
 the berries in the heat of the day, and 
 set in an earthen vessel in the oven 3 
 squeeze out the juice, and for each peck 
 of berries puttwo pounds of Lisbon sugar, 
 and boil thern together a quarter of an 
 hour ; jet it cool, and then bottle it. 
 
 Another way.—Take three quarts of 
 the juice of clarified buckthorn berries, 
 and four pounds of brown sugar ;.make 
 them into a syrup over a gentle fire, and 
 while warm, mix with it a drachm of the 
 distilled oi! of cloves, dissolved on alump 
 of sugar. 
 
 The true buckthorn may be known by 
 the number of its seeds, having four, the 
 alder buckthorn has only two, and the 
 cherry buckthorn one seed. The former 
 is to be used. 
 
 BULUACE Cheese (with the skins).— 
 
 Bake or boil the fruit in a stone jar on 
 a hot hearth, or in a saucepan of water. 
 Pour off some of the juice, and to every 
 two pounds of fruit, weigh half a pound 
 of sugar. Set the fruitina pan over the 
 fire, let it boil quickly, till it begins to 
 look dry; take out the stones, add the 
 sugar, stir it in well and simmer itslowly 
 for two hours; then boil it quickly half 
 an hour. ‘The jam may then be poured 
 into potting-pans. j 
 
 Buuwace Giese (without the skins). 
 
 
 
BUN 
 
 Bake or boil the fruit as above; but, 
 instead of taking out the juice, beat the 
 bullaces through a coarse sieve; then 
 proceed as before, crack the stones and 
 boil the kernels with the jam. - The su- 
 
 gar must not be added until the juice has 
 
 evaporated. 4 
 ‘ Buunaces (to preserve).— Prick the 
 fruit, throw them into scalding water for 
 a minute, take them clear from the water, 
 strew over them powdered lump sugar ; 
 the next day pour off the syrup, boil and 
 skim it, pour it over the bullaces, and 
 let it stand a day or two; boil the syrup 
 again, put in the fruit and boil them to- 
 gether (be careful not to mash them), 
 and then put the preserve into jars; 
 when cold, put brandy papers.. To a 
 pound of fruitallow half a pound of sugar. 
 ~ BUNS, Common.—Rub four ounces of 
 butter into two pounds of flour, four 
 ounces of sugar, a few Jamaica peppers, 
 and a few carraway seeds. Puta spoon- 
 ful or two of cream into a cup of yeast, 
 and as much good milk as will make the 
 above into a light paste ; set it by the fire 
 
 torise. They will bake quickly on tins i, 
 
 you may add nutmeg. : 
 
 Buns (Cross).—To the above mixture 
 put one ounce and a halfof ground all- 
 spice, cinnamon and mace, mixed, and 
 when half proved, press the form of a 
 cross with a tin mould in the centre, and 
 finish as above. 3 
 
 Buns (Plum).—To two pounds of the 
 plain bun paste, put half a pound of cur- 
 rants, a quarter of a pound of candied 
 orange-peel, cut into small pieces, half 
 a nutmeg grated, half an ounce of mixed 
 spice, such as allspice, cinnamon, &c. 
 Mould them into buns, jag them round 
 the edges with a knife, and proceed as 
 above. 
 
 Buns (Richer).—Put four pounds of 
 fine flour into a wooden bowl; seta 
 sponge of it with a gill of yeast and a pint 
 of warm milk; then mix with it one 
 pound of sifted sugar, one pound of oiled 
 tresh butter, coriander seeds, cinnamon, 
 and mace, a small quantity of each, 
 pounded fine. _ Rol! the paste into buns, 
 set them en a baking-plate rubbed with 
 butter, put them in a moderate oven to 
 prove; then wash them with a paste- 
 brush dipped in warm milk, and bake of 
 a good colour. 
 
 Buns (Seed).—Take two pounds of 
 plain bun dough, and mix in one ounce 
 of carraway seeds; butter the insides of 
 tart-pans, mould the dough into buns, 
 
 and put one into each pan; set them to | 
 
 risé in a warm place, and when suffi- 
 ciently proved, ice them with the white 
 of an egg beat to a froth, lay some pound- 
 ed sugar over that, and dissolve it with 
 
 ( 86 ) 
 
 BUS % 
 
 water splashed from the icing-brush. 
 Bake ten minutes. a gen ITE 
 BUNTINGS, Poupeton of,—Having 
 singed, blanched, and trussed the bunt- 
 ings, lard them and fry them; put them 
 into a stewpan with some good gravy or 
 broth, and when tender, add  sweet- 
 breads cut in pieces and fried; a few 
 mushrooms and morels, and ten or a do- 
 zen chesnuts blanched, season with salt, 
 pepper, and nutmeg. Put into another 
 pan,.@ quarter of a pound of butter, a 
 handful of flour, two onions, and a pint 
 of gravy, brown them, and then put in the 
 birds, &c., and stew the whole together 
 some time. Take it off and setit to cool 5 
 line a saucepan (having buttered it well) 
 with thin slices of bacon, cover them 
 with forcemeat, half an inch thick, on 
 this place the buntings, the breast down=. 
 wards, with the restof the ragotit, taking 
 away the bacon and onion, and squeeze 
 the juice of a lemon; cover the whole 
 
 with a layer, an inch thick, of forcemeat, . 
 
 pee it close and sinooth it with a knife, 
 rushit over with egg,strew bread-crumbs 
 over, and bake itan hour. When wanted 
 for table, loosen it from the saucepan with 
 a knife, and turn it on a dish. Squeeze 
 the juice of an orange on it, and serve. - 
 BURNET VINEGAR.—Fill a wide- 
 mouthed bottle with fresh green burnet 
 leaves, cover them with vinegar and let 
 them stand for ten days. To make it 
 very strong, strain the liquor, put it on 
 fresh leaves to steep fourteen days 
 longer. ; 
 BUSTARDS, ¢o boil.—Take off the 
 skin, but leave the rump.and legs whole, 
 with the pinions, then mince the flesh. 
 raw, with beef suet, season it with salt, 
 peppér, nutmeg, and sweet herbs, shred 
 small, and mix all together with the 
 yolks of raw egys, the bottoms of boiled 
 artichokes, roasted chesnuts, blanched 
 marrow, and boiled skirrets, cut small 5 
 then fill their skins with this farce, and 
 prick them upon the back ; put them iato 
 a deep dish, with strong broth, white 
 wine, large mace, artichokes boiled and 
 quartered, marrow, salt, barberries, 
 grapes, and some of the meat made up 
 into balls; cover your dish, let them 
 stew, and when they are enough, serve 
 them upon sippets, broth them, and gar- 
 nish with slices of lemon, run it over 
 with beaten butter, and garnish the dish 
 with chesnuts, mace, and yolks of eggs. 
 Bustrarp Pie.—Bone your bustard, 
 parboil, and lard it, season with. salt, 
 pepper, and nutmeg, lay butter in the 
 bottom of the pie, add a few beaten 
 cloves, then lay in the fowl, strew more 
 seasoning over it, lay on a sufficient 
 quantity of butter, close it up, bake it, 
 
 % 
 
 ae en ee NN eee ee 
 
 ee ee a ee eee ee 
 
 Ee ee a ee 
 

 
 BUT 
 
 and when cold, fill it up with clarified 
 butter. ¢ et 
 UTTER.—The milk intended for 
 butter should stand for twenty-four 
 hours in the summer, and double that 
 time in the winter season; skim the milk 
 before the sun has warmed the dairy, as 
 it should be kept during the whole of the 
 see as cool as possible. If the 
 churn can be placed in a tub of water it 
 will give consistence to the butter. When 
 the butter is come, pour oft the butter- 
 milk, put the butter into a clean pan, 
 pour water on it, and let it become firm 
 before you work it; change the water, 
 and beat it well with flat boards, chang- 
 ing the water frequently. When the 
 taste of the butter-milk is quite gone, 
 and the water quite clean, work a little 
 salt intoit, weigh and make it up into the 
 proper forms, and put them in cold wa- 
 ter into an earthenware pan with a cover. 
 If not convenient to churn daily, the 
 cream should be put into very clean pans 
 until the next churning. Butter, how- 
 ever, ought to be made twice a week, at 
 least ; in hot weather it requires much 
 more working than in cold, and not the 
 slightest flavour of the butter-milk 
 should be suffered to remain. Persons 
 who have not naturally a cool hand, 
 should never attempt to make butter. 
 
 In winter, when the cows feed on tur- 
 nips, the butter has an unpleasant fla- 
 vour, to prevent wliich, when the milk 
 is brought into the dairy, put a quart of 
 boiling water to every two gallons of 
 milk, and let it stand as usual for cream. 
 A quarter of a pint of warm spring water, 
 in which nitre has been dissolved, put 
 to ten or twelve of new milk, will also 
 counteract the above flavour. 
 
 Butter Biscuits.*—Make a paste as 
 for sweet, biscuits, and when you have 
 put in the flour, pour over it eight ounces 
 of melted butter, after it has cooled a 
 little; mix them together a short time 
 with a wooden spoon, and put it into 
 buttered moulds, which must only be 
 filled three parts, as the paste puffs up 
 considerably, and would rise from the 
 moulds, without care. 
 
 Borrer (Black).*—Put half a pound 
 of butter in a saucepan on the side of 
 your stove, so that it may just heat suf- 
 ficiently to colour it; do not skim it. 
 {nto a large glass of vinegar put all sorts 
 of sweet herbs, two or three cloves, salt, 
 pepper, and asliced shalot, reduce this 
 over the fire to one-fourth of the quan- 
 tity, add it to the coloured butter, rack 
 the whole off clear, and pass it through 
 a fine sieve. Use as wanted. 
 
 Burrer (Black).*—Fry a piece of but- 
 
 ter in a frying-pan until it is quite black, . 
 
 (87 ) 
 
 BUT 
 
 taking care not to burnit$ skim and 
 
 | pour it over whatever you wish to serve 
 
 it with; put your frying-pan again on the 
 fire, and put a little vinegar into it with 
 a little salt; when it boils, pour it over 
 the butter. | 
 
 Burter (Bilack).—Three pounds of 
 fruit, currants, gooseberries, raspberries, 
 and cherries, to a pound of coarse sugar, 
 boiled till quite thick. It must waste to 
 half the quantity. 
 
 Buiter, Borders of.* —Take some 
 Montpelier butter (either green or red) 
 and spread it equally overtwo saucepan- 
 lids, Jaying it about three-eighths of an 
 inch in thickness; place the lids on 
 pounded ice, and when the butter is con- 
 gealed remove it with the blade of a 
 knife, and lay it on a napkin; then, with 
 a tin paste-cutter, or stamp of whatever 
 figure you may choose, cut the butter, 
 and place them in -borders according to 
 your fancy. Take care to dip your stamp 
 in cold water frequently, as that will 
 enable you to keep the edges of thée’but- 
 ter sharp. 
 
 Butter (Borders, Common).*—If you 
 have no Montpelier butter, take a quar- 
 ter of a pound of fresh butter, work it up. 
 well with a knife, mixing with it either 
 of the following colouring materials :— 
 for Rose-colour, a little infusion of cars 
 mine, or any vegetable red; Green, spi- 
 nach juice; Yel/ow, an infusion of saf- 
 fron; Violet, alittle Prussian blueadded 
 to the red; Orange, the red and yellow 
 joined together; the remainder of the 
 operation is performed as above. 
 
 Botrer (Burnt, Sauce).—Fry some 
 butter ; when it begins to smoke, throw 
 into it some chopped parsley ; when suf- 
 ficiently done, add pepper, salt, and 
 vinegar. Lei? 
 
 Butter, Burnt, for Sauce.—Put some 
 butter over the fire in a saucepan, and 
 let it boil till it is as brown as you wish; 
 then shake in flour, stirring it all the 
 while; then use it for any sauce that is 
 too thin. 
 
 Burrer Cakes.—Beat a dish of butter 
 with your hands to a cream, add two 
 pounds of sifted sugar, three pounds of 
 dried flour, and twenty-four eggs, leave 
 out half the whites, and then beat all 
 together for an hour; when you are 
 going to put it in the oven add a quarter 
 of an ounce of mace and a nutmeg, 2 
 little sack and brandy, seeds and cur- 
 rants, if you think proper. 
 
 Burtrer (to clarify).—Scrape off the 
 outside of the butter you may require, 
 and then put it into a stewpan by the 
 side of a slow fire, where it must remain 
 till the scum rises to the top and the 
 milk cians ee the bottom ; carefully with 
 
 a eo 
 
BUT 
 
 a spoon take off the scum. When clear, 
 it is fit for nse. 
 
 - Burter (Delicious).*—Lay open three 
 clean coarse cloths, one over the other; 
 put a. pint of thick cream in the upper 
 one, tie it up in them as close and tight 
 as possible. Bury it in the earth in a 
 dry place, eighteen inches deep, for 
 twenty-four hours. The next morning 
 put the cream into a cool earthen pan, 
 and stie it up with a wooden spoon, for 
 five minutes in the summer, and a quar- 
 ter of an hour in the winter, when you 
 will have a lump of cool, fresh, and 
 most delicious butter, for the breakfast 
 table. 
 
 « Burter Drops.—Take three eggs 
 leave out half the whites, half a poun 
 
 of flour, half a pound of sugar, a quarter 
 of a pound of butter, two spoonsful of 
 rose-water, a little mace and seeds. 
 
 Butter (Fairy).—Beat the yolks of 
 two hard eggs in a mortar, with a large 
 spoonful of orange-flower water, and two 
 spoonsful of fine sugar; beat all to a fine 
 paste, add an equal quantity of butter, 
 fresh from the churn, and force all to- 
 gether through a fine strainer, full of 
 little holes, into a plate. 
 
 Burrerep Loaves.—Beat up the yolks 
 of a dozen eggs, with half of the whites, 
 and. half a pint of yeast; strain them 
 into a dish, season with salt, and a little 
 powdered ginger, then make it into a 
 high paste with flour; lay it in a warm 
 cloth for a quarter of an hour; then 
 make it up into little loaves, and bake 
 them, melt a pound and a half of butter, 
 with a quarter of a pint of white wine, 
 and half a pound of sugar, and liquor 
 them with it. 
 
 Butter de Montpellier.* — Put the 
 yolks of twelve hard eggs into a mortar, 
 with a green ravigote scalded, (see Ravi- 
 ~gote), six anchovies, a handful of capers 
 picked and washed, six pickled cucum- 
 bers, some salt and pepper ; pound all 
 these well together, until they form a 
 paste; then add the yolks of two raw 
 eggs, bruising them with the pestle, and 
 then gradually pour upon, and mix with 
 your ingredients, a pound and a half of 
 oil of olives, and a little vinegar, until 
 the whole becomes of the consistence of 
 new butter, then pass it through asieve; 
 if your butter is not sufficiently green, 
 you must add a little spinach juice, 
 Butter de Montpellier is commonly used 
 for cold entrées ; and a little garlic may 
 be added, according to taste. 
 
 Burrer (Preserved), for Winter Use. 
 —Take two parts of the best common 
 salt, one part of good loaf- sugar, and one 
 
 art saltpetre; beat them well together. 
 
 o sixteen ounces of butter, thoroughly 
 
 ( 88 ) 
 ‘cleansed from the milk, put one ounce of 
 
 CAB 
 
 the above composition ; work it well, and 
 ae it into pots, when quite firm and 
 cold. wie NA She 
 Butrer(Provencale), Sauce.*—Pound 
 a few cloves of garlic, pass them through 
 a double-hair sieve into an earthenware 
 pan ; pour some good olive-oil ; stir them 
 together, until they form a lump like 
 butter. Saltitto yourtaste. = 9 
 Burrer (to roast).—Lay a pound of 
 butter in salt and water for two or three 
 hours; put it on a spit, and rub it all 
 over with crumbs of bread, mixed with 
 grated nutmeg; put it to the fire, and as 
 it roasts, baste it with the yolks of two 
 eggs, and crumbs of bread ; stew a pint 
 of oysters in their own liquor, and when 
 the bread has completely imbibed all the 
 gravy, brown it, and lay it in a dish, with 
 the stewed oysters under it. eet: 
 Burtrer Sauce.—Put nearly half a 
 pound of good fresh butter into a sauce- 
 pan, with a quart of sauce touwrnée, pro- 
 perly reduced ; stir till they are well 
 mixed together. at 
 Borrer (Thickened).* — Melt. what 
 quantity of butter you may require ; be 
 
 ny A 
 As ¥ a? 
 
 careful not to colour it; beat up the 
 
 yolks of eggs, and then pour them to 
 the butter, beating them all the while. 
 Put them on the fire; adda little lemon- 
 juice. 
 Butrer and Sweet Herbs.*—Take 
 some chervil, half the quantity of pim- 
 pernel, chives, tarragon, and cress ; scald 
 and chop the whole very small, then mix 
 it with some good fresh butter. 
 
 C 
 
 CABBAGES 4 I’ Allemande.— Take 
 some very small headed eabbages, and, 
 after blanching, cut them up rather small, 
 and turn them a few times over the fire 
 in a stewpan, with a sufficient quantity 
 of melted butter or lard; when nearly 
 done, moisten with a little gravy or 
 jelly-broth, and serve with bacon or sau- 
 gages, ie 
 
 CaBBaceE and Bacon.*—Blanch a cab- 
 bage, cut it in quarters, and put it into 
 a stewpan, with a piece of streaked 
 bacon; season it, moisten with water, 
 and give it a boil, then let it stew over 
 
 -a moderate fire; when done, dress the 
 
 cabbage on a dish, with the bacon over 
 it; reduce the liquor, and add to ita 
 little butter, worked with some flour, 
 a then serve it over the bacon and cab- 
 
 age, y r 1 ie ie. ’ 7 
 
 Cappace (fo boil).—Having cut your 
 cabbage into quarters, boil it in plenty of 
 water, with a handful of salt.. When it 
 is tender, drain it on a sieve, but never 
 
 ~~ —S— P 
 
 ———. 
 
 it Ci a ee 
 
 icin 
 
 tlre 
 

 
 CAB ( 89) CAB 
 
 press it. Savoys and greens are boiled 
 in the same manner ; but they should al- 
 ways be boiled by themselves. 
 
 _ You may, if you please, chop it, and 
 heat it with a piece of butter, pepper, 
 and salt. 
 
 Canpages ( Botled and Stewed).—Cab- 
 bages are generally simply tied round, 
 and boiled. If you wish to stew them, 
 cut a cabbage into four; boil it a quarter 
 of an hour, with a piece of streaked bacon, 
 cut into bits, and the rind on. After- 
 wards change it in cold water; squeeze 
 it well, and tie each quarter, that it may 
 keep its form. Then stew it with some 
 stock, saJt, and pepper, a bunch of pars- 
 ley and green onions, cloves, a little nut- 
 meg, two or three roots, and the meat 
 you intend to serve with it; when both 
 the meat and cabbage are done, wipe off 
 the grease, and dish it for table, the 
 streaked bacon on it, and serve with a 
 sauce of good cullis, agreeably seasoned. 
 The different parts of meat that cabbages 
 are best boiled with are, veal tendons, 
 breast of beef, a bit of round of beef, 
 ee chitterlings, a shoulder of mutton 
 
 med and tied into a round, or a trussed 
 capon. Whatever meat the cabbage is 
 stewed witt,should be previously boiled 
 a few minutéS in water, to take off the 
 
 m. 
 
 Capsace @ la Bourgeoise.*—Take a 
 whole cabbage, boil it during a quarter 
 of an hour, and then shift it into cold 
 water; squeeze it, taking care not to 
 break the leaves, which you must take 
 off one by one, spreading over each a 
 little force-meat, made like that for 
 stuffed duck. Put the leaves again one 
 over the other, that they may appear as 
 if the cabbage was entire; secure them 
 thus with pack-thread, and stew them @ 
 da braise in the same manner as neat’s 
 tongue, seasoning to your taste. When 
 the cabbage is done, press it lightly ina 
 linen cloth, to take off the fat; cut it in 
 two, and put it ona dish, pouring over 
 it a good cullis. 
 
 Caprace @ la Bourgeoise.—Take out 
 the heart of some large cabbages, parboil 
 them. and then stuif the centre of the 
 cabbage, between each leaf, with the 
 following stuffing : mince the white part 
 of the poultry, or game with some bacon 
 
 and veal; if you have no poultry, the 
 veal is sufficient ; thicken with the yolks ‘ 
 
 of some eggs; tie up the cabbage that 
 none of the stuffing may fall out, and 
 
 boil it in some stock, with the saucepan- | 
 
 lic on. ‘ 
 Casspace & la Créme.*—Wash your 
 
 cabbage very clean; boil it in water, | 
 with 2 little salt,then leave it to drain ° 
 
 and cool; afterwards cut it in middling 
 
 
 
 ‘sized pieces, and brown them in butter. 
 
 adding salt, pepper, and grated nutmeg 5 
 moisten with cream, then reduce it over 
 
 a gentle fire, till it becomes of a very 
 
 thick consistence. in 
 CaBpBacE @ la Créme.—Wash and boil. 
 
 the cabbage in water with a handful of 
 
 salt; when soft, take it out, squeeze it, 
 and put it in a stew-pan, with some but- 
 ter, salt, pepper, nutmeg, and a spoon- 
 ful of flour, moistening with a little 
 cream. . 
 Cappace Cream.— Put a gallon 4 
 milk over the fire, and skim it as lot 
 as any froth rises, then empty it into 
 eight or ten bowls, as fast as you can 
 without making it froth; then set them 
 in a place where the wind may blow 
 upon them; when the milk is rather 
 cooled, gather off the cream with your 
 hands, crumple it together and lay it on 
 a plate ; when you have laid four or five 
 layings, one upon another, then dip a 
 feather "in rose-water and musk, and 
 stroke it over it; then sift some fine 
 sugar and grated nutmeg over it, and lay 
 on three or four layers more; then set 
 all the milk on the fire to boil again, 
 and when it rises up, distribute it as you 
 did before in your bowls, and use it in 
 the like manner; this do for four or five 
 times, laying on your cream as before, 
 
 one upon another, till it is as high and as . 
 
 round as a cabbage. Let one of the 
 bowls stand, because it will be thickest 
 and most crumpled, and lay on that last 
 on the top of all; strew loaf sugar 
 pounded over the whole, and serve. __ 
 
 CaBBAGE @ la Flamande.*—Cut a cab- 
 bage into quarters, parboil, and then 
 change it into cold water; squeeze it, 
 take out the heart, and tie it round; then 
 stew it witha piece of butter, some good 
 stock, seven or eight onions, a bunch of 
 herbs, and a little salt and coarse pep- 
 per ; when almost done, putin some vine- 
 gar; and when the whole is sufficiently 
 cooked, take a crust of bread, rather 
 larger than the palm of your hand, fry it 
 in butter; and put it in the bottom of the 
 dish, upon which place the cabbage and 
 sausages, with the onions round, taking 
 care that the fat be well dried off the 
 whole; then skim the sauce, add a little 
 cullis to it, and serve it, neither too 
 thick, nor too thin, pour over the 
 whole. ; 
 
 CapBpacEs (to Keep).—Small'close cab- 
 bages, laid on a stone floor before the 
 frost sets in, will blanch, and be very 
 fine after many weeks keeping. 
 
 CassBace and Milk Soup.—Boil a large 
 white-hearted cabbage in water; when 
 half done, put to it a quarter of a pound 
 of butter, scart ta to your taste; when 
 
CAB (90) 
 
 it is well boiled, take out three parts of 
 the water, substituting the same quan- 
 tity of boiling milk; pour it into the 
 tureen after it has once boiled up, put- 
 ting the cabbage also into the tureen 
 whole; serve quick. 
 
 CaBBpaGe(White, Pickled).*—Slice your. 
 
 cabbage thin; then lay it in salt for 
 twenty-four hours; strain it very dry, 
 then put it in a stone jar; with allspice, 
 mace and ginger; beil your vinegar, 
 and pour it on boiling hot; tie it very 
 close, repeat the vinegar three times, 
 and it will be fit for use. 
 
 _Cappace Soup a la Provengale.—Boil 
 different sorts of vegetables together, 
 including half a peck of peas, and a cab- 
 bage blanched, cut in quarters, and tied 
 with packthread. Add a wine glass full 
 of the best oil. When the vegetablesare 
 beiled, and your broth properly salted, 
 strain it, then leave it on to stew, serving 
 it up, garnished with cabbages. 
 
 CapBace and Cheese Soup & la ‘Proven- 
 ¢ale.—Cut a large cabbage into quarters, 
 and after blanching,boil itin water; when 
 three parts done add a quarter ofa pound 
 of butter and the requisite seasoning. 
 Grate half a pound of gruyére, or par- 
 mesan cheese. Prepare, also, some 
 very thin slices of bread, and, two hours 
 before dinner, make the soup in the fol- 
 lowing manner. Take a _ metal, or 
 earthenware tureen that will stand the 
 fire, and that can be used at table} first, 
 put into it a layer of grated cheese, then 
 one of cabbage leaves, previously boiled 
 and dried on a cloth; next, some of the 
 slices of bread, then those of cheese, 
 commencing again with the cabbage, &c. 
 alternately, the upper layer of all. being 
 of sliced cheese. Having thus filled the 
 tureen within two fingers’ width of the 
 top, pour on its contents about half a 
 pint of the water in which the cabbages 
 {after being blanched) were boiled, 
 making the cabbage broth penetrate to 
 the bottom of the tureen, by piercing its 
 contents in several places with a knife; 
 then place the tureen on a stove of mo- 
 derate heat, letting the soup simmer, 
 without stirring, for more than an hour, 
 When the soup is ready for table, the 
 cabbage broth will have been ail ab- 
 sorbed ; some persons, consequently, add 
 more hot broth to it at the moment of 
 serving; but the true method of serving 
 it @ la Proveng¢ale,is to send it up dry, 
 mane with it, at table, only the finest 
 oil, 
 
 Cappace Pudding.—Take two pounds 
 of beef-suet, as much of the lean part of 
 a leg of veal; take a little cabbage and 
 scald it, then bruise the suet, veal and 
 cabbage together ina marble mortar ; 
 
 * 
 CAB 
 season them with mace, nutmeg, ginger, 
 a little pepper and salt; some green 
 gooseberries, grapes, or barberries ;—in. 
 winter, some. verjuice ; mix then all weil 
 together, with the “yolks -of four or five 
 
 eggs, well beat; wrap up all together in: 
 
 a green cabbage leaf, tie it ina cloth; an 
 hour will boilit. ‘sei = paige 
 
 Purple Cabbage to Pickle.—Take two 
 cauliflowers, two: red cabbages, half a 
 peck of kidney beans, six sticks with six 
 
 cloves of garlic on. each stick ; wash all 
 
 well, give them one. boil up, then strain 
 them in a sieve, and. lay. them leaf by 
 leaf wpon a large table, and salt them 
 with bay salt; then lay them to dry in 
 the sun, or in a slow oven, until as dry 
 as cork. rig hd ey, Ae Leaiuaa’ 
 
 Caspsce Ragott.*—Take the half of 
 a middling sized cabbage, boil it for balf 
 an hour, and then change it-in cold 
 water, squeeze it well, and take out the 
 heart 3; eut the cabbage into small pieces, 
 and putitin astew-pan witha slice of 
 good butter; turn it a few times over 
 the fire, and shake in some flour; put in 
 sufficient gravy to give colour to the ra- 
 goiit ; let it boil over a slow fire till the 
 cabbage is done, and reduced to a thick 
 
 sauce ; season it with oe pep-. 
 
 per, and a little grated n eg, serve 
 under any meat youthink proper. — 
 CaBBaGe Ragotit.—Scald one cabbage 
 cut into quarters, (savoys, are best); 
 drain the water quite out, tie them with 
 packthread, and braze in a good braze3 
 serve with a fine thick cullis sauce, 
 pretty high of pepper. . at 
 CapBace Ragotit.—Divide a. cabbage 
 inthe middle, blanch it in hot water, 
 squeeze it, tie it with packthread, and 
 put it into a stew-pan, and stew it. ¢@ /a 
 braize; when it is stewed, drain it, un- 
 tie it, cut it in little slices into a sauce- 
 pan, and let it simmer with some cullis 
 of veal, and ham: afterwards put insome 
 cullis of veal and ham to thicken it, and 
 serve it with roasted, boiled, or stewed 
 meat. , 
 CaBBace Red.*—Boil your cabbage 
 for a short time, then take out the heart, 
 and cut it into pieces; then put it into 
 astew-pan with a piece of butter, some 
 salt and pepper, and let it stew over a 
 moderate fire, stirring it very frequently 
 
 whilst dressing, to mix it well with the 
 
 butter. ; biel 3 . 
 Capsacrs (Red).—They are. mostly 
 
 | stewed to eat with ham, bacon, orsmoked 
 
 sausages, though sometimes without any 
 meat ; they are very strong eating, and 
 should be first scalded, then stewed with 
 butter, pepper, salt, and cloves; and 
 vinegar added to it just before serving : 
 they are reckoned wholesome in veal 
 
 
 
 
 

 
 
 
 CAB 
 
 broth fer consumptions ;. but are most 
 proper for pickling, as gherkins, &c.. 
 
 » CapBaceE (Red) a la Flamande.*—Take 
 two red cabbages, cut them in quarters; 
 take out the hearts, and cut them in 
 pieces, blanch them, then put them into 
 cold water, after which put them intoa 
 stew-pan with a piece of butter, a bay 
 leaf, an onion stuck with cloves, some 
 salt and pepper ; stir them about, so that 
 the cabbage may be well mixed with the 
 butter; place your stew-pan on the fire, 
 put fire upon the lid of the stew-pan ; 
 and let it simmer for three or four hours; 
 turn the cabbage frequently, and be 
 careful not to let it burn; when the cab- 
 bage is done, take out the bay leaf and 
 the onion ; add a little more butter ; and 
 serve hot. : 
 
 Caspace (Red) Pickled.*—Take about 
 * a quarter of an ounce of cochineal, and 
 put into a little bag, and boil it with as 
 much vinegar as you think sufficient for 
 the cabbage, with a little salt and bay 
 salt; when it boils, scald the cabbage 
 
 with it, then boil it up again, and put a | 
 
 little ginger and pepper into it; then 
 put it in something to cool; when cold, 
 put the cabbage into jars, and put the 
 pickle upon it, and tie it down. 
 
 CarsBacEe(Red) Stewed.—Slice a small, 
 or haifa large, red cabbage; wash, and 
 put it into a saucepan, with pepper, salt, 
 no water but what hangs about it, anda 
 piece of butter. Stew till quite tender ; 
 and when going to serve, add two or 
 three spoonsful of vinegar, and give one 
 boil over the fire. Serve it for cold 
 meat, or with sausages on it. 
 
 CapBace (Red) Stewed.—Shred the 
 cabbage; wash it, and put it over a slow 
 fire, with slices Of onion, pepper, and 
 salt, and a little plain gravy. When 
 quite tender, and a few minutes before 
 serving, add a bit of butter rubbed with 
 flour, and two or three spoonsful of vine- 
 gar, and. boil up. 
 
 Caspace (Red) Stewed.—Cut the cab- 
 bage very thin; and put it into the stew- 
 pan, with a small slice of ham, and half 
 an ounce of butter at the bottom, halfa 
 pint of broth, and a gill of vinegar. Let 
 it stew covered three hours. When it 
 is very tender, add a little more broth, 
 salt, pepper, and a table-spoonful of 
 pounded sugar. Mix these well, and 
 boil them all till the liquor is wasted : 
 then put it into the dish, and lay fried 
 sausages on it. 
 
 CagpaGE (Red) Stewed.—Take a fine 
 red cabbage, cut it into thin slices cross- 
 ways, and then into small bits; put them 
 in a stewpan, with a pint of rich gravy, 
 a pound of sausages, and three or four 
 slices of ham or bacon; cover the stew- 
 
 ( 91 ) 
 
 ‘CAB 
 
 pan down close; set it on a moderate 
 
 | fire, let it stand half an hour, then un- 
 
 cover it; skim off the fat, shake in 
 some flour, put in two spoonsful of vine- 
 > gar, and cover it up; set it on again, and 
 let 1t stew four or five minutes longer, 
 take out the sausages, and pour the rest 
 over it. 
 - Caspace (Red) Syrup of.—Cut and 
 wash a large red cabbage, put it into a 
 stewpan and boil itia water three or four 
 hours, till there remains no more thaa 
 a pint of liquor; put the cabbage 
 into a sieve, squeezing it till you have ex- 
 pressed all the juice; let it settle, and 
 our it off clear; then put a pound of 
 Narbonne honey into a saucepan, with a 
 glass of water; let it boil, skimming it 
 often ; when the honey is very clear put 
 it in the cabbage juice, and boil them 
 together till of the consistence of syrup, 
 like allothers. . 
 
 CasBacE Salad.—Boil a Savoy cabbage 
 in water; drain, and dress it as you 
 would a salad, with salt, pepper, some 
 Provence oil, and vinegar, adding one or 
 two anchovies, and a few capers: it may 
 be served either hot or cold. 
 
 CaBBAGE Sowp.—Put into your pot a 
 few pounds of sliced beef and bits of ham; 
 let it catch a little, then add weak broth 
 or water, and all sorts of roots, a cabbage 
 tied and well scalded,a bit of pickled pork, 
 a bay-leaf or mignionette. If you would 
 garnish this soup with any wild fowl, boil 
 it in the same pot, and garnish the dish 
 with the cabbage and the pickled pork, 
 cut in pieces. ‘ 
 
 CABBAGE Soup.—Cut yourcabbage into 
 four parts ; then let them be about three- 
 quarters enough boiled in water; then 
 take them up and squeeze them dry from 
 the water; then place them in a large 
 brass pan or dish, so that there may be 
 room betwixt each piece of cabbage, to 
 take up soup with a large spoon, then let 
 them boil with as much gravy or stock as 
 willcoverthem. Let them stew for two 
 hours before dinner, then put a quarter 
 of a pound of butter,.and a handful of 
 flour, into a saucepan, set it over the fire, 
 and keep it stirring; add two onions 
 minced, and stir it again; then add a 
 quart of veal gravy, boil it a little, and 
 pour it all over the cabbage. If you 
 choose, you may force pigeons, with good 
 forced meat made of veal, fry them, and 
 then stew them with the cabbage, put- 
 ting in with them a little bacon, stuck 
 with cloves. When it has stewed enough, 
 take off the fat, soak bread in your dish 
 with gravy or stock, place your fowl in 
 the middle, and the cabbage all round, 
 Garnish the dish with slices of bacon, and 
 a little cabbage between each slice. 
 
 «ih 
 
 a “eS 
 
 
 
 
 
* 
 CAB 
 
 Cansace Soup.—Boil some rashers of 
 streaked bacon about two hours, in the 
 quantity of water you require for soup; 
 then add some cabbages previously 
 blanched, and if you like, somesausages ; 
 pepper and salt the soup, but take careto 
 put very little salt,on accountof the bacon. 
 Skim well before you put in the cab- 
 bages. This receipt is the same in most 
 of the French cookery books, except that 
 some tell you, that when the cabbage 
 and bacon are done, you should soak a 
 few slices of bread in some of the broth, 
 and then mix them with the whole soup. 
 
 CapBace Soup, with Carrots and 
 Onions.*—Line a stewpan with bards of 
 bacon, then blanch a cabbage in boiling 
 water, let it drain, then cut it into quar- 
 ters, and put it into the stewpan, with 
 some carrots and onions cut in slices, 
 moisten with soup meagre; when suffi- 
 ciently done, dress it on a dish, and 
 serve. ° 
 
 CaBBacs (German) Soup.—Cut in small 
 pieces and wash the heart of a fine cab- 
 bage, and set it over a slow fire in a little 
 butter.- When the pieces begin to feel 
 tender, and the butter is a littie reduced, 
 add some stock and veal gravy, in equal 
 quantities; skim carefully, and when the 
 soup has become of a brown colour, 
 throw in little round and thin pieces of 
 bread 5 season to your taste, and serve. 
 
 CABBAGE Stewed.—Cut a cabbage into 
 slips, blanch and drain them dry, and 
 stew them in a stewpan, with a bit of 
 fresh butter. pepper, salt, an onion, some 
 vinegar, half a pint of veal broth, and a 
 little allspice, tied in a cloth, till done, 
 and the liquor nearly reduced, and then 
 take the spice and onion out, and serve 
 ite 
 CaBBaGe Sfewed.*—Blanch two mid- 
 dling sized cabbages in water with a 
 little salt; when they have been twenty 
 minutes in the boiling water, take them 
 out and put them into cold water, then 
 let them drain; after this take out their 
 hearts; then cut very small halfa pound of 
 veal, and half a pound of bacon: some 
 salt, whole pepper, cinnamon, nutmeg, 
 mace, and allspice, all well pounded; then 
 add the yolks of seven or eight eggs, and 
 mix the whole well. together, with the 
 veal and bacon; put some of this stuffing 
 into each of your cabbages, (in the place 
 of the hearts), and tie them up with 
 packthread. Line a stewpan with slices 
 of bacon, and slices of veal, a little ham, 
 three carrots, four onions, a little thyme, 
 a bay leaf, and two cloves; then put in 
 the cabbages, cover them with bacon, 
 and moisten with stock, adding a little 
 salt and pepper; let the whole sim- 
 mer for an hour and a half, then ‘let 
 
 ( 52) 
 
 sauce allover them. If you | 
 pen to have any Spanish sauce ready, 
 
 
 
 
 
 éaK 
 
 them drain on a napkin, and extract the 
 gravy from them by gently pressing. 
 
 them} then untie and arrange them on a 
 
 dish; glaze them, and serve a Spanish 
 do not hap- 
 
 make alight rows, and moisten it wi 
 
 the liquor in which your cabbages were 
 dressed, and strain it through a silk 
 
 sieve, and then pour it over the cabbages. 
 
 Cappace Stewed a I’ Espagnole.—Take 
 six cabbages and boil them well; when 
 done, drain them ona sieve, tie each 
 separately with packthread, and lay them 
 between bards of fat bacon with some 
 good braise, to stew very gently: take 
 them out of the braise, and lay them in 
 a line upon a clean cloth; cut off the 
 packthread, and roll the cabbages tight 
 
 up in the cloth for a minute or two; then. 
 
 open the cloth and cut the cabbages im 
 
 pieces, about six inches in length, and lay 
 
 them on the dish; have a sauce @ /’)Es- 
 pagnole ready, with a bit of butter mixed 
 in it, and one squeeze of lemon; this 
 
 - sauce when very hot pour over the cab-. 
 
 bages, and serve it to table. Cabbage 
 stewed in this way is very good, and 
 proper to garnish stewed beef ofany kind ; 
 sometimes with other vegetables inter- 
 mixed. SPA E OS 
 Cagpace Stuffed—Blanch a large Sa- 
 voy cabbage, and then put between its 
 leaves some forcemeat, made of any cold 
 meat you have in the house, adding an 
 equal quantity of sausage, some pepper, 
 salt, chopped parsley, and a small hand- 
 ful of boiled rice. When you have put 
 into the cabbage as much stuffing as it 
 will contain, tie it well up with pack- 
 thread. Next, make a rouaw with some 
 
 butter, flour, and stock, properly season- 
 
 ed; heat up the cabbage in this vouw, 
 being careful that it does not break. 
 Keep adding stock from time to time, so 
 that the cabbage may be always covered. 
 When it is perfectly done, serve it in a 
 deep Gish in its soup. ae 
 
 CABBAGE en Surprise.*—Take a good 
 
 whole cabbage, and, having boiled it a 
 quarter of an hour, put it into cold water, 
 and squeeze it, taking care not to break 
 
 ‘the leaves; then carefully take out the 
 
 heart, and supply the place with parboil- 
 ed chesnuts and sausages, replacing the 
 leaves in such a manner as to conceal 
 what is within; tie the cabbage with pack- 
 thread, and stew it with some stock, a 
 little salt, and coarse pepper, roots, 
 onions, and a bunch of herbs. hen 
 done, drain, and serve with a good butter 
 sauce. 
 
 CAKE, Anglo-Franeais.* — Prepare 
 your ingredients the same as described in 
 
 | the receipt for Cake, a la Parisienne 3 
 
 * 
 
 
 

 
 CAK 
 
 then add a quarter of a pound of dry cur- 
 rante, well washed, four ounces of mus- 
 cadel raisins, one ounce of preserved 
 -cedrat, cut into small strips, one ounce 
 of candied orange, cut in the same man- 
 -ner, and a glass of Spanish wine, ora 
 glass of rum; mix the whole well toge- 
 ther, and finish the same as for Cake 
 @ la Parisienne, and let it bake for 
 three hours. 
 
 _ This cake is very good eaten cold, but 
 18 much nicer cut into rather thin slices, 
 and just browned by broiling, then placed 
 ‘upon a dish and masked all over with 
 powdered sugar. 
 
 CakeE (Bolar).*—One pound of flour 
 dried in a slow oven, two spoonsful of 
 yeast, some almond milk, and water to 
 mix for a sponge; when raised, beat up 
 three quarters of a pound of clarified 
 _ butter, three eggs, and three quarters of 
 a pound of sugar, well beaten till the 
 spvon comes clean away; then add cin- 
 namon ‘powder, candied orange and 
 lemon. Bake in earthen basins, well 
 buttered ; keep it before the fire till put 
 in the oven. 
 
 - Cake (Bolar).*—When the sponge is 
 beat, as for the last, instead of mixing 
 the sugar, it is rolled in the sugar and 
 cinnamon. ; 
 
 Caxe( Dutch Bolar).*—Done,as above, 
 without sugar; then prick holes witha 
 sharp pointed knife, and while it is hot 
 ‘peur in three quarters of a pound of cla- 
 rified sugar, flavoured with cinnamon or 
 orange-flower. Almonds and sweetmeats 
 are previously put in the cake.Ornament 
 ‘your cake with harlequin sugar-plums. 
 . This was a favourite cake of the late 
 Queen Charlette. 
 
 Caxe de Bourneville.— Work about 
 half a pone of flour, with five or six 
 eggs whole, some fine chopped lemon- 
 peel, a few drops of orange-flower water, 
 a spoonful of plain water, and a little 
 salt; then let it rest ahout an hour; you 
 will put about as much butter as paste, 
 and work it afterwards well together} 
 bake it in a mould or hoop, and garnish 
 as you think proper, with sugar, non- 
 pareils, or colours. 
 
 . Caxe (Bread, anit (Rea the 
 ay of a quertern loaf from the 
 
 ough when making white bread, and 
 knead well into it two ounces of butter, 
 two of Lisbon sugar, and eight of cur- 
 rants. Warm the butter in a tea-cupful 
 of good milk. 
 
 _ By the addition of an ounce of butter, 
 or sugar, or an egg or two, you may 
 make the cake better. A tea-cupful of 
 raw cream improves it much. It is best 
 to bake it ina pan, rather than as a loaf, 
 the outside being less hard, 
 
 ( 93 ) 
 
 CAK ¥ 
 
 Cake (Breakfast).—Rub a pound and 
 a half of butter into half a peck of flour, 
 three pounds of currants, half a pound 
 of sugar, a quarter of an ounce of mace, 
 cinnamon, and nutmeg together, a little 
 salt, a pint and a half of warmed cream 
 or milk, a quarter of a pint of brandy, 
 five eggs, a pint of good ale yeast; mix 
 it well together; bake it in a moderate 
 oven. This cake will keep good for a 
 quarter of a year. ) 
 
 Cake (Bride).—Take four pounds of 
 fine flour well dried, tour pounds of fresh 
 butter, two pounds of loaf sugar, pounded 
 and sifted fine, a quarter of an ounce of 
 mace, and the same quantity of nutmegs; 
 to every pound of flour put eight eggs 5 
 wash and pick four pounds of currants, 
 and dry them before the fire; blancha> 
 pound of sweet almonds, and cut them 
 lengthways, very thin, a pound of citron, 
 a pound of candied orange, a pound of 
 candied lemon, and halfa pint of brandy 3 
 first work the butter with your hand to 
 a cream, then beat in your’sugar a quar- 
 ter of an hour; beat the whites of your 
 eggs to avery strong froth; mix them 
 with your sugar and butter; beat the 
 yolks half an hour, at least, and mix 
 them with your cake ; then put in your 
 flour, mace, and nutmeg ; keep beating 
 it till the oven is ready; put in your 
 brandy, and beat the currants and al- 
 monds lightly in; tie three sheets of 
 paper round the bottom of your hoops to 
 keep it from running out; rub it well 
 with butter, put in your cake, and the 
 sweetmeats in three lays, with cake be- 
 tween every lay; after itis risen and co- 
 loured, cover it with paper before your 
 oven is stopped up; it will take three 
 hours baking. 
 
 Cake, @ la Brie.*—Take some rich 
 Brie cheese, knead it witha pint and half 
 of flour, three quarters of a pound of 
 butter, anda little salt; moisten it with 
 five or sixeggs beaten up; when it is 
 well kneaded, let it stand ior an hour 3 
 then form your cake and bakeas usual. 
 ~ Cake (Chantilly, or Cake Trifle).— 
 Bake a rice cake in a mould; when cold, 
 cut it round, about two inches from the 
 edge witha sharp knife, taking care not 
 to perforate the bottom. Put ina thick 
 custard, and some tea-spoonsful of rasp- 
 berry jam, and then put on a high whip. 
 
 Cake de Compiegne.—The same paste 
 as for brioches, only keep it more liquid 
 with some hot milk; putin a few stoned 
 raisins and currants. This cake is made 
 in a mould well trimmed with butter. 
 
 Cakes (Dry).—Rub one pound of but- 
 ter into one pound of flour, one pound of 
 sifted sugar (the butter should be soaked 
 all night in orange-flower or rose water); 
 
 
 
 
 
CAK. 
 
 whip to snow the whites of eight eggs, 
 beat the yolks of six with a littlé brandy, 
 mix this very well; butter the pans, only 
 half fill them ; they are baked in half an 
 hour ; abrisk, nct ascorching oven ; they 
 will keep half a year. If agreeable, make 
 them with currants, put three quarters 
 of a pound. 
 
 Cakes (Dutch).—Take five pounds of. 
 
 flour, two ounces of carraway-seeds, half 
 a pound of sugar, and something more 
 thana pint of milk; put into it three 
 quarters of a pound of butter; then make 
 a hole in the middle of the flour, and put 
 ina pint of good ale yeast; pour in the 
 butter and milk, and make these into a 
 pe letting it stand a quarter of an 
 
 our before the fire to rise; then mould 
 and roll it into cakes, pretty thin; prick 
 them all over, or they will blister, and 
 bake them a quarter of an hour. 
 
 Cake (Family).—Take rice and wheat 
 
 flour, of each six ounces, the yolks and 
 whites of nine eggs, half a pound of lump 
 sugar, pounded and sifted, and half an 
 ounce of carraway-seeds. Having beaten 
 this.one hour, bake it for the same time 
 ina quick oven. This is a very light 
 cake, and is very proper for young peo- 
 ple and delicate stomachs. 
 - Cake (Fashion).—Mix a handful of 
 flour with a pint of good cream, halfa 
 pound of beef suet, melted and sifted, a 
 quarter of a pound of powder-sugar, half 
 a pound of raisins, stoned and chopped, 
 dried flowers of orange, a glass of brandy, 
 a@ little coriander, and salt; bake it as all 
 other cakes, about an hour, and glaze or 
 garnish it. 
 
 Cakes (made of Flowers).—Boil double 
 refined sugar to a candy height, and strew 
 in your, flowers and let them boil once 
 up; then, with your hand) lightly strew 
 in a little double refinedsugar sifted, and 
 put it directly into little pans made of 
 card, and pricked full of holes at the 
 bottom; you must set the pans on a 
 cushion, and when they are cold, take 
 them out. 
 
 - Cake, en Fourrés.* — Make a puff- 
 paste, form it into two equal parts the 
 size of the dish in which you mean to 
 place your cake, and the thickness of two 
 crowns each ; then take one of the cakes 
 and put upon it some sweetmeats, leav- 
 ing about an inch, asa border, all round; 
 wet it with water and place the other 
 cake upon it, draw up the edges care- 
 fully with your fingers; gild them with 
 the yolk of egg, and bake them in an 
 oven. - 
 
 ~ Cake, a la Francaise.*—Take a quart 
 of sifted flour, make a sponge, add to it 
 one ounce of salt, two ounces of sugar, 
 a pound and a half of butter«and twelve 
 
 (94) 
 
 
 
 CAK 
 
 eggs; mix the whole well together, work 
 up your paste; if it is too stiff, moisten it 
 with a little milk; then leave it to stand 
 for half an hour, then add to it half a 
 
 pound of butter, and give it four turns, 
 
 the same as puff-paste; put your cake 
 into a mould, lay it very thick, cut the 
 edges in form of a lozenge, gild it, put it 
 upon a baking-tin, ornament it, and let 
 it bake for an hour and a half in a mo- 
 derate oven. isthe geal afpiegs 
 
 Cakes (Gum).— Take gum-dragon, 
 let it lie all night in rose-water, till it is 
 dissolved; have double-refined sugar, 
 beaten and seered, and mix your gum 
 
 and sugar together; make it up intoa 
 
 paste, then roll some up plain, and some 
 with herbs and flowers; all the paste 
 
 must be kept separately, the herbs and. 
 flowers must be beat small before you 
 make them into paste; but you may - 
 
 use the juice of the flowers and herbs 
 only; sweet marjoram, red roses, mari- 
 
 golds, clove, gilliflowers, and blue-bottle 
 
 berries, all clipped from the white ; when 
 you have made all your colours ready, 
 have to every one a little rolling-pin an 
 
 a knife, or else the colours will mix; first 
 
 lay a white, and then a colour, then a 
 
 white again, for two colours will not do 
 well; so roll them up, and cut them the 
 bigness of a sixpence, but in what form 
 you please, minding that they are rolled 
 very thin. pirat nar be: twos ss 
 
 Cakes (Heart).—With your hand work 
 a pound of butter to a cream, then put to 
 it twelve eggs, with only six of the whites 
 well beaten, a pound of dried flour, a 
 pourid of sifted sugar, four spoonsful of 
 good brandy, and a pound of currants 
 washed and dried before the fire. As 
 the pans are filled, put in two ounces of 
 candied orange and citron, and continue 
 beating the cake till you put it into the 
 oven. This quantity will be sufficient 
 to fill three dozen of middling-sized 
 
 pans. 
 
 Caxes (Honxeycom)).—Boil your sugar 
 to a candy height; then put in your 
 flowers, which must be cut; have little 
 papers with four corners ready; drop 
 some of your candy on the papers, take 
 them off when ready, and if they are 
 
 rightly done, they will look full of oles 
 
 like honeycombs. 
 
 Caxes( Hyde Park).—Take two pounds 
 of flour, four ounces of common sugar, 
 and half-an ounce of carraway-seeds 
 pounded; then set a sponge wit half a 
 gill of yeast atid a little warm milk; 
 
 when it works, take some boiling milk, — 
 
 add to it five ounces of fresh butter, mix 
 it up light, and let it lie some time ; then 
 roll it out, cut it into any form, and bake 
 it in a moderate oven. 
 
 ca 
 
 
 
 
 
 co a So 
 
 
 
: 
 . 
 . 
 | 
 
 
 
 CAK 
 
 - Cazes (Liquorice.)—Take hyssop and 
 red rose-water, of each half a pint, half 
 a pound of green liquorice, the outside 
 scraped off, and then beat with a pestle ; 
 put toit half a pound of aniseeds, an 
 steep it all night in the water; boil it 
 with a gentle fire till the taste is well 
 out of the liquorice ; strain it, put to it 
 three pounds of liquorice powder, and 
 set it on a gentle fire till it is come to 
 the thickness of cream; take it off, and 
 put to it half a pound of white sugar 
 candy seered very fine; beat this well 
 together for at least three hours, and 
 never suffer it to stand still; as you 
 beat it, you must strew in double-refined 
 sugar finely seered, at least three pounds; 
 half an hour before it is finished, put in 
 half a spoonful of gum dragon, steeped in 
 orange-flower water: when it is very 
 white then it is beat enough; roll it up 
 with white sugar ; and if you want it per- 
 fumed, put in a pastil or two. 
 _ Cages (Little).* — To a pound of flour 
 dried, add a pound of lump sugar rolled 
 very fine, the peel of two !emons chopped 
 small, and five ounces of butter; mix 
 them thoroughly ; let it stand some time 
 before the fire, then add three eggs well 
 beaten, the whites separately, pick them 
 with a fork into small jumps, and bake 
 them ona tin: this quantity will make 
 about eighty cakes. Instead of lemon- 
 peel you may, if you please, add sixty 
 bitter almonds blanched and beaten with- 
 white of egg until they are quite fine. 
 Cakes (Little Short).— Rub into a 
 pound of dried flour four ounces of but- 
 ter, four ounces Of white powder sugar, 
 one egg, and a spoonful or two of thin 
 cream to make it into a paste. When 
 mixed, put currants into one half, and 
 carrawaysinto the rest. Cut them with 
 the top ofa canister, or glass, and bake 
 on tins. | 
 - Caxes (Little, for Tea). — Mix one 
 pound of dried flour, half a pound _of fine 
 sugar sifted, one ounce of carraway seeds, 
 a little nutmeg and pounded mace; beat 
 the yolks of two eggs with three spoon- 
 
 fuls of sack ; put these to the rest, with’ 
 
 half a pound of butter melted ina little 
 thin cream, or new milk; work all to- 
 gether, rollit out thin, cut it.into cakes 
 with tin or glass; bake them on tins; a 
 little baking does in a slack oven. 
 
 Caxss (Little White).—-Dry half a 
 pound of flour, rubinto it a very little 
 pounded sugar, one ounce of butter, one 
 egg, a few carraways, and as much milk 
 and water as to make a paste; roll it 
 thin, and cnt it with the top of a canister, 
 or glass. Bake fifteen minutes on tin 
 plates. 
 
 Caxren Losange.*—Makea puff paste; 
 
 ( 95 ) 
 
 CA K 
 roll it out to the thickness of Half a fin- 
 
 ger; cut it in lozenges the width of two 
 
 fingers, and gild over the cake with the 
 yolk of an egg well beaten; bake them 
 for a full quarter ofan hour in an oven, 
 then glaze them with sugar and a sala- 
 mander. 
 
 Cake d@ la Madeleine.—Take the same 
 weight of flour, sugar, butter, and eggs, 
 In general eight eggs are sufficient foran 
 entremet; put ina little salt and the 
 
 _rasped peel of a lemon ; work this paste 
 
 a little till you have put all the butter 
 intoit. Melt a little butter in a stew- 
 pan, and skim it well; pour a little into 
 each mould, and then drain it, leaving, 
 however, a drop atthe bottom to facili- 
 tate the coming out of the cake. Sift 
 some ashes over a baking sheet, put the 
 small moulds into it, and then put paste 
 into each of them, about half the depth, 
 to give itroomtorise. Bakethemin a 
 moderate oven. When done, turn them 
 outon a clean sheet of paper, and put 
 them again into the oven for afew mi- 
 nutes. By changing the form of the 
 mould you producea dish of a different 
 appearance ; and by occasionally empty- 
 ing the inside with the point of a knife, 
 and putting into the cavity either cream 
 or sweetmeats, you make what is called 
 Cakes @ la Madeleine Furcies, 
 
 Cakes @ la Manon.*—Form some puff 
 paste into an under-crust, and cover 
 
 some baking plates with it; then spread 
 
 all over them some frangipune, or mare 
 malade, of whatever sort you please ; add 
 some sweetmeat, and then cover with 3 
 very thin crust; gild and ornament 
 them, then put them in the oven ; when 
 they are three parts done, sprinkle them 
 with sugar, and glaze. When they are 
 glazed put them to finish baking ina 
 more gentle oven, and when done 
 take them out of the tins, and serve them 
 either hot or cold, 
 
 Cakes (Maudiing).—Take a quarter 
 of a peck of flour, well dried hefore the 
 fire, add two pounds of mutton suet, 
 tried and strained clear off, and when it 
 is a little cool, mix it well with the flour, 
 some salt anda very litile allspice beat 
 fine; take half a pint of water, stir it 
 well together, strain it, and mix up your 
 flour into a paste of a moderate he beg 
 you must add as much cold water, as 
 will nake the paste of a right order, and 
 make itinto cakes about the thickness 
 and bigness of an oat cake; have ready 
 some currants clean washed and picked, 
 strew some in the middle of your cakes, 
 between the dough, so that none can be 
 seen till the cake is broke. You may 
 
 leave the currants out if you do age 
 
 choose them. 
 
 
 
CAK 
 
 - Caxe Meat.—Cut the fillet from the 
 inside of the rump of beef into small 
 pieces, also lean veal, and pound them 
 very fine in a marble mortar. Then add 
 alittle lemon juice, pepper, salt, chopped 
 
 parsley, basil, thyme, mushrooms, sa-: 
 
 vory and shalots, but only a small quan- 
 tity of each; some beaten spices, and a 
 sufficient quantity of yolks of eggs to 
 bind it. Then add, and mix with your 
 hands, some fat bacon, and lean of ham 
 cut intodice. Then line a stewpan or 
 mould with bards cf fat bacon, fill it with 
 the mixture, press it down; put on the 
 top bay-leaves, and alittle rhenish wine, 
 cover it with bards of fat bacon, and bake 
 it thoroughly in a moderate oven. When 
 it is cold, turn it out of the mould, trim 
 it clean, set it on a dish, put chopped 
 savory jelly round it, and a small ‘mo- 
 delled figure on the top ; or the whole of 
 the cake may be modelled. 
 
 Cake (Meat).*—Your cake should be 
 named after the meat or game you make 
 use of. They are all made alike, except 
 when you make them of game, you mix 
 with the game an equal quantity of but- 
 cher’s meat. Fora mutton cake, takea 
 leg of mutton, skin, and take off all the 
 meat; mince it with a little beef suet, 
 add to it a pound of bacon cut into dice, 
 the yolks of six eggs, salt and ground 
 spices, half a glass of brandy, some 
 champignons, shalots, parsley and green 
 onions chopped fine. Put some thin 
 slices of bacon in a stewpan, and the 
 mutton forcemeat upon them, well mixed 
 and seasoned; let it stew at least three 
 hours; when done, and cool, turn it out 
 on a dish ; let the slices of bacon which 
 will be found to adhere to the mutton, 
 vemain; scrape them lightly with a 
 knife, and serve the mutton cake on a 
 napkin placed in a dish. 
 
 Canes de Niauffles. —Make a good 
 puff paste, roll it pretty thick, and cut it 
 into lozenges about the bigness of the 
 palm of your hand; brush it over with 
 yolks of eggs beat up, and strew maca- 
 roni drops powder over them, with a 
 little powder of orange- flowers, and lemon 
 pee! chopped very fine; stick bits of 
 scalded sweet almonds in the paste, 
 pointed upwards, cover them with paper 
 in the oven, to keep them of a palish 
 colour. 
 
 Cake @ Nouille.*—Make some piite a 
 Nouélie with the yolks of six eggs 5 when 
 it is well mixed, add to it four glasses of 
 boiling cream, in which you have pre- 
 viously put eight ounces of butter. Let 
 it boil for a few minutes, then add six 
 ounces of sugar, having the zest of an 
 orange grated over it; stir the whole 
 well together,and then place it for half 
 
 ( 96 ) 
 
 CAK 
 
 an hour over warm ashes, that the 
 Nouilles roay swell and become firm 5 
 then add the yolks of eight eggs, and. 
 some salt to give it consistence; then 
 pour it into a buttered mould, and let it 
 
 bake for two hours in a moderateoven. __ 
 
 - Caxe ( Nuns).— Take four pounds of 
 very fine flonr, and mix with it three 
 pounds of double-refined suzar, finely 
 beat and sifted; dry them by the fire 
 
 till your other materials are prepared; — 
 
 take four poundsof butter, beatit in your 
 hands till it is very soft like cream ; beat 
 thirty-four eggs, leave out sixteen whites 
 and take-out the treads from all; beat 
 the eggs and butter together till it ap- 
 
 pears like butter, pour in four or five 
 
 spoonfuls of rose Or orange flower-water, 
 and beat itagain; then take your flour 
 and sugar with six ounces of carraway 
 seeds ; strew it in'by degrees, beating 
 it up all the while, for two hours to- 
 gether; putin as much tincture of cin- 
 namon, or ambergris, as you please; 
 butter your hoop, and let it stand three 
 hours ina moderate oven. hs 
 
 Cake @ la Paristenne.* — Take one 
 pound and a half of finely sifted flour, 
 make a sponge; then add four drachms 
 of fine salt, two ounces of powdered 
 sugar, the yolks of four eggs, one pound 
 and a quarter of fine butter, and a glass 
 
 of cream; mix the whole well together, 
 
 spread it out thin, and strew it over with 
 vanilla chopped very small; then mix 
 the whole well together again, after 
 which mould your cake; finish with 
 paper bands, &c. the same as for all 
 other cakes, and ornament it according 
 to your own fancy. Then let it bake for 
 two hours and a half or three hours ina. 
 ten] oven. Thiscake should be eaten 
 cold. : ae 
 
 Cakes (Pepper).—Take a gill of sack, 
 and a quarter of an ounce of whole white 
 pepper, put it in, and boil them together 
 fora quarter of an hour; then strain: 
 out the pepper, and pnt in as muck 
 double refined sugar as will make it like 
 a paste 5 then drop it in what shape yon 
 bie on a tin-plate, and let it dry 
 itself. 
 
 Caxe (Plum). — Three pounds of. 
 flour, three pounds of currants,, three 
 quarters ofa pound of almonds, blanched 
 and beat grossly, about half an ounce of 
 them bitter, four ounces of sugar, seven 
 yolks and six whites of eggs, ane pint of 
 cream, two pounds of butter, half-a-pint 
 of good ale yeast; mix the eggs and 
 the yeast together, strain them; set the 
 cream on the fire, melt the butter in it ; 
 stirin the almonds, and half a pint of 
 sack, part of which should be put-to the 
 almonds while beating; mix together 
 
 — Oe ee Oe 
 

 
 CAK 
 
 the flour, currants and sugar, what nut- 
 megs, cloves and mace are liked: stir 
 these to the cream : putin the yeast. 
 
 Cake (a very fixe rich Plum).—Take 
 four pounds of the finest flour well dried 
 and sifted, six pounds of the best fresh 
 butter, seven pounds of currants well 
 washed, picked and rubbed very clean 
 and dry; two pounds of Jordan al- 
 monds, blanched and beat in a marble 
 mortar, with sack and orange flower- 
 water, till they are very fine; take four 
 pounds of eggs, leave out half the whites, 
 and add three pounds of double refined- 
 sugar, beat and sifted through a lawn 
 sieve, with mace, cloves and cinnamon, 
 of each a quarter of an ounce; three 
 large nutmegs beat fine, a little ginger: 
 of sack and brandy half a pint each, 
 sweetmeats to your liking, lemon and 
 citron; take a laree broad pan, beat the 
 butter to a cream before any of your in- 
 gredients goin, minding to beat it all 
 one way, or it will turn to oil; put in the 
 sugar, beat it well, and work in your 
 almonds; let your eggs be well beat, 
 put in, and beat ail together t'll it looks 
 white and thick; put in the brandy, 
 sack, and spices, and shake your flour in 
 by degrees; when your oven is ready, 
 put in the currants and swectmeats, 
 and putitinto your hoop: it will take 
 four hours baking in a quick oven. 
 
 Note.—As you mix it for the oven, 
 you must be mindful to keep beating it 
 all the t'me with your hand; and your 
 currants, aS soon as cleaned, must be 
 put ina dish before the fire, that they 
 may be warm when mixed. The above 
 quantity bakes best in two hoops. 
 
 Cake (a Common Plum one).— Take 
 three pounds of flour, alittle ale yeast, 
 a pint of milk, a pound of sugar, a pound 
 of butter, and a little allspice; make it 
 into dough before you put in the plums, 
 and wo:k 1n as manyas you please. 
 
 Caxe (Plum & la Campagne).*—Take 
 fur pints of fine flour, make a hole in 
 the middle, put into it one ounce of fine 
 salt, two pounds of butter, six eggs, and 
 three glasses of water, beat up the butter 
 with the eggs, the salt, and the water; 
 then mix the flour with the butter, then 
 mix up your paste lightiy, and give it 
 four turns withthe rolling pin, the same 
 as in making puff paste; after this work- 
 ing up, form your cake, sprinkling the 
 table with flour, place it upon a pan, 
 press it down till it is about three inches 
 thick; then sur:ound the cake with a 
 band ofstout paper, and to prevent the 
 paste from extending, place over the first 
 hand of paper several smaller ones, 
 wetted with the yolk of egg beaten up; 
 
 place these bands of paper half upon the: 
 
 (97) 
 
 CAK 
 
 cake and half on the pan. Your cake 
 being thus prepared, gild it, and with the 
 point of a knife, describe upon it all 
 sorts of figures according to your taste. 
 Put it into a quick oven, and let it bake 
 for three hours. This cake is better cold 
 than hot. ' ; 
 
 Caxe (Plum a la Vanille).*—Take a 
 pint and a half of flour; make a hole in 
 the middle, put in it six drachms of sugar 
 grated very fine, three drachms of white 
 salt, the yolks of three eggs, a pound of 
 butter, and aglass of good cream, and 
 stir up the same as for plum cake @ la 
 Campagne; spread your paste out very 
 thin; sprinkle it with a piece of yanille 
 grated very fine, then form your cake, 
 and proceed the same as for plum cake @ 
 la Campagne. 
 
 “his cake must not be eaten until it is 
 quite cold. 
 
 You may make in the same manner as 
 the preceding, plum cakes with citron 
 grated and put into bags, and sprinkled 
 over the paste, also chocolate, coffee, &c. 
 
 Cakes @ la Polonaise.*—Take some 
 puff paste, and form it into a ciust, one 
 quarter of an inch thick; cut it into 
 square pieces, moisten the surface of 
 them, and gather up the four corners of 
 each, and press them together; have 
 ready some small round moulds, dip 
 them in warm water, and put them 
 through the middle of the cakes; then 
 put themin the oven; when they are 
 three parts done, take them out, sprinkle. 
 them with sugar, and glaze them ; then 
 let them finish baking; when done, 
 take out the moulds, and fill them with 
 whatever Sweetmeat you think proper. 
 
 Cakes @ la Portugaise.*—Blanch and 
 pound half a pound of almonds; mix 
 with them the juice of three oranges 
 with their peel very finely chopped up 3 
 put this preparation into a pan, and add 
 toit some powdered sugar, two ounces 
 of very fine flour, and the yolks of six 
 eggs, beat up the whites, and mix them 
 also with the other ingredients; then 
 take a long mould, or paper case, butter 
 it, and put in your preparation ; let it 
 bake in a moderate oven; when done, 
 cut them into small squares or lozenges : 
 glaze them, and pnt themin astove to dry. 
 _ CAKE ( Portuguese.)*—Made the same 
 as pound cake, only add a pound of clari- 
 fied butter, almonds, currants, &c. 
 
 Cakes (Poriugu/).—Two pounds of 
 flour, the same of butter,sugar, and cur- 
 rants, nine yolks of eggs, four whites; 
 mix these with a little brandy; butter 
 the pans, and bake them in a pretty. hot 
 oven. . ; ; 
 
 CaxE (Pound).—To a pound of sifted 
 ree add a pound of fresh butter, and 
 
CAK, 
 
 ( 98 ) 
 
 CAK 
 
 mix them with the hand ten minutes ; | orange flowers, and two bitter almond- 
 
 put to them nine yolks and five whites 
 of eggs well beaten ; whisk all well, and 
 add a pound of sifted flour, a few carra- 
 way seeds, a quarter of a pound of can- 
 died orange-peel cut into slices, a few 
 currants washed and picked, and mix 
 all together as light as possible. 
 
 Cakes (Queen).— Beat one pound of 
 butter to cream, with some rose-water, 
 one pound of flour dried, one pound of 
 sifted sugar, twelve eggs ; beat all well 
 together; add a few currants washed 
 and dried; butter small pans of a size for 
 the purpose, grate sugar over them ; they 
 are soon baked. They may be done ina 
 Dutch oven. 
 
 Cakes &@ la Reine.* — Blanch and 
 
 pound one pound of sweet almonds ; add 
 a pound of sugar, a handful of crisp 
 orange-flowers, and the whites of four 
 eggs ; mix the whole well together ; then 
 mould your cakes into what form you 
 please ; place them on tins, and let them 
 bake in a moderate oven; mask them 
 the same as Génoise glacée & I’ Italienne, 
 and ornament them according to your 
 taste. 
 _ Cake de Rosquelle.—Take half a 
 pound of sweet almonds, with a few hit- 
 ter ones, blanch and pick them, then 
 pound them very fine, and when nearly 
 pounded enough, put in about half a 
 pound of Lisbon sugar by degrees ; when 
 the whole is well blended, take it out of 
 the mortar. ‘hen have some puff paste 
 rolled out very thin, rol! out your al- 
 monds in lengths, as long as the paste is 
 broad, which lay upon the paste, and 
 turn the end over ; lightly egg it to join 
 it together; then with the gigging Iron 
 cut if across, each about three inches 
 long ; put them in the oven, and when 
 nearly done, glaze them the same as 
 other pastrv. 
 
 Caxes (Rout Drop).—Mix two pounds 
 of flour, one ditto butter, one ditto 
 sugar, one ditto currants, clean and dry; 
 then wet into a stiff paste, with two eggs, 
 a large spoonful of orange-flower water, 
 ditto rose water, ditto sweet wine, ditto 
 brandy ; drop on a tin plate floured; a 
 very short time bakes them, 
 ~ Cake a la Royale.*—Puta very little 
 -lemon peel, shred fine, into a stewpan, 
 with two ounces of sugar, a. small pinch 
 of salt, a piece of butter half the size of 
 _an egg, a glass of water, and four or five 
 spoonsful of flour; stir over the fire till 
 the paste becomes thick, and begins to 
 adhere to the stewpan; then take it off, 
 put in an egg, and etir it in the paste till 
 it is well mixed ; continue to add one egg 
 at atime, till the paste softens without 
 becoming liquid; then put in some dried 
 
 biscuits, the whole shred fine; make the 
 | paste into little cakes, about the size 
 | round ofa half-crown ; put them on but- 
 tered paper, gild them with the yolk of 
 an egg beat up, and bake half an hour in 
 an oven moderately hot. Thien 
 _ Caxes, Saffron.—Take a quarter of a 
 peck of flonr, a pound and a balf of but- 
 ter, three ounces of carraway seeds, and 
 six eggs; beat a quarter of an ounce of 
 cloves and mace together very fine, a 
 pennyworth of cinnamon, beat a pound 
 of sugar, a pennyworth of rose-water, 
 ditto of saffron, a pint and a half of yeast, 
 and a quart of milk; mix all together 
 lightly, with your hands, thus: first boil 
 the milk and butter, skim off the butter, 
 and mix it with the flour, and a little of 
 the milk, stir the yeast into the rest, and 
 strain it; mix it with the flour, put in 
 your seed, spice, rose-water, tincture of 
 saffron, sugar and eggs; beat all up with 
 your hands very lightly, and bake it ina 
 hoop or pan, minding to butter the pan 
 well 5 it will take an hour and a halfina 
 quick oven; you may leave out the seeds 
 if you please. 
 
 Cakes (Savoy).*—Put fourteen whole 
 eggs in one side of a pair of scales, and 
 their weight in fine sugar on the other 
 side; take out the sugar, and seven of 
 the eggs, and balance the remaining 
 seven with fine flour, then put the flour 
 aside, break the eggs, putting the yolks 
 apart from the whites, add to the yolks 
 the sugar you have weighed, a little 
 grated lemon-peel, and some chopped 
 dried orange-flowers; beat them all up 
 together for halfan hour then whip the 
 whites of the eggs, put the flour you have 
 weighed to them, then gradually mix the 
 whole together, stirring the ingredients 
 with the whisk as you mix them. Have 
 ready a cake-ring, butter it, put the cake 
 in it, and set it in an oven moderately 
 hot, a full hourand a half; when done, 
 turn it carefully out upon a disk; if it is 
 ofa fine golden colour, serve it simply, 
 but if it is of too deep a colour, ice it with 
 very fine sugar, the white of an egg, and 
 the juice of half a lemon, beat well to- 
 gether with a wooden spoon, till the icing 
 is very white: the cake should not be 
 seryed until the ice is perfectly dry. 
 
 Caxe. Seed.*—Take apound of lump 
 sugar, well beaten and sifted, tnelve 
 ounees of flour, well dried, two ounces 
 of carraway seeds, eight eggs, beat them 
 well, then put in your sugar, beat them 
 first well together, then add your flour 
 and carraways. Beat them all well to- 
 gether; butter your cake, but not too 
 much; then bake it. 
 
 Cake (Seed).—Put a pound and a half 
 
 a al ll ein 
 

 
 CAK 
 
 of flour, to half a pound of fresh butter, 
 broke into small pieces, and likewise a 
 quarter of a pound of sifted sugar, and 
 halfa grated nutmeg; make a hole in the 
 centre of the flour, and set a sponge with 
 a gill of yeast, and a little milk; when 
 well risen, add slices of candied orange 
 or lemon-peel, and an egg beaten up. 
 Mix all well together, witn a little warm 
 milk, of a proper stiffness, mould it into 
 a cake, prove it in a warm place, and 
 bake it. 
 
 Caxe (a Rich Seed one).—Take five 
 pounds of fine flour, well dried, and four 
 pounds of single refined sugar, beat and 
 sifted ; mix these together, and sift them 
 through an hair sieve; then wash four 
 pounds of butter in eight spoonsfel of 
 rose or orange-flower water, and wash the 
 butter with your hands till it is like 
 cream; beat twenty yolks and ten whites 
 of eggs, and put to them six spoonsful of 
 sack; putin the flour a little at a time, 
 ‘and keep stirring it with your hand all 
 the time; you must not begin mixing it 
 till the oven is almost hot, and after it is 
 mixed let it stand some time before you 
 put it into the hoop ; when you are ready 
 to put it in the oven, put to it eight 
 Ounces of candied orange-peel sliced, 
 with as much citron, and a pound anda 
 half of carraway comfits, mix them well, 
 and put it into the hoop; it must be a 
 quick oven, and two or three hours will 
 be sufficient to bake the cake; after 
 which you may ice it if you please. 
 
 Cake (a small Rich Seed).—Break 
 fourteen egys into a copper pan, whisk 
 them ten minutes; then take one pound 
 of butter, and rub it well with your hand 
 to acream; put one pound of powdered 
 sugar te the eggs, and whisk them over 
 the fire three minutes, then whisk them 
 till they are cold, afterwards mix them 
 with the butter with your hand as Jight 
 as you can 3 put two or three handsful of 
 carraway seeds in, and some sweet al- 
 monds ciit; and a little cinnamon and 
 mace; mix one pound and a quarter of 
 flour, as light as you can with your hand; 
 put three papers inside your hoop, and 
 four or five at bottom, and let your oven 
 be rather brisk; when you find your 
 cake has risen, and the oven too hot at 
 the top, cover it with a sheet of paper, 
 and it will be done in about an hour and 
 a half, or two hours at farthest. 
 
 Cake (Seed Common).* —One pound 
 of flour, a quarter ofa pound of butter, 
 a quarter of a pound of sugar, a few carra- 
 ways, a pint of milk, a spoonful of 
 yeast, mixed well together; let it stand 
 a long time before the fire, then put it in 
 the oven. 
 
 Cane (a Pound Seed).—Take a pound 
 
 ( 99 ) 
 
 ‘and Jemon-peel, and citron. 
 K 2 
 
 CAK 
 
 of flour, one pound of fine powdér sugar, 
 one pound of butter, eight yolks, an 
 four whites of eggs, as much carraway 
 
 seeds as vou like; first beat up the bat- 
 ter to a cream with your: hands, beaing 
 
 it one way lest it oil; then by degrees 
 
 beat in your eggs, sugar, and flour, till it 
 goes into the oven; bake it in a quick 
 oven, and it will take an hour and a 
 quarter baking. : 
 
 Cakes (Shrewsbury). — Having beat 
 halfa pound of butter to a cream, put in 
 half a pound of flour, an_egg, six ounces 
 of loaf sugar, beaten and sifted, half an 
 ounce of carraway seeds, mixed into a 
 paste, and roll them in. Cut them round 
 with little tins, or a small glass, prick 
 them, lay them on sheets of tin, and bake 
 them in 2 slow oven. 
 
 Cakes (Shrewsbury).—Take a pound 
 of butter, and put it in a little flat pan, 
 rub it till it is as fine as cream, then take 
 one pound of powdered sugar, a little 
 cinnamon and mace pounded, and feur 
 eggs, yolks and whites together; beat 
 them with your hand till it is very light; 
 then take one pound and a half of sifted 
 flour, work it together, and roll it on your 
 dresser, to what size you like, only very 
 flat, Jet your oven be rather slow, and 
 let them change their colour, then take 
 them out. 
 
 Cakes (Small)— Rub well together 
 half a pound of sifted sugar, half a pound 
 of fresh butter, and three quarters of a 
 pound of sifted flour, then wet it witha 
 gill of boiling milk, strew in afew carra- 
 way seeds, and let it lie till the next day 5 
 when moulded, and cut into six score 
 pieces, roll them as thin as possible, and 
 bake them in an oven three parts cold. 
 
 CakeEs( Spanish).*—One pound ofsugar, 
 one pound of flour, one pound of eggs, 
 leaving out one third of the whites put 
 them into moulds, and bake them in a 
 slow oven. 
 
 Cake (Sponge).— Weigh ten eggs, and 
 their weight in very fine sugar, and that 
 of six in flour; beat the yolks with the 
 flour, and the whites alone, to a very 
 stiff froth: then by degrees mix the 
 whites and the flour with the other ingre- 
 dients, and beat them well kalf an hour. 
 Bake in a quick oven an hour. 
 
 Cakes (Twelfth).—Make a cavity in 
 the centre of six pounds of flour, set a 
 sponge with a gill and a half of yeast, 
 and a little warm milk; pet round it a 
 pound of fresh butter, in small lumps. a 
 pound and a quarter of sifted sugar, four 
 pounds and a half of currants, half an 
 ounce of sifted cinnamon, a quarter of 
 an ounce of pounded cloves, mace, and 
 nutmeg mixed, and sliced candied oe 
 
 en 
 
CAL 
 
 risen, mix all well together with a little 
 warm milk; hive the hoops well pre- 
 pared and buttered, and fill them with 
 the mixture, and bake them. When 
 nearly cold, ice them over with sugar, as 
 per receipt, or they may be quite plain. 
 
 Cake en Turban.—This is the same 
 composition as Turk’s Cap, with ice 
 cream, only baked in smal! moulds, rib- 
 bed or twisted in the same manner as the 
 Jarge ones, and served in their natural 
 colour. 
 
 Cakes (WV uter, with Carraway Seeds). 
 —Take three pounds of powdered sugar, 
 and four’pounds of sifted flour, mix the 
 flour and sugar together on a clean 
 dresser, with half water and half whites 
 of eggs, and as many carraway seeds as 
 you think proper, mix all together, so as 
 to make a very fine paste, that you can 
 roll it on the dresser, and the thinner the 
 better ; cut out the shape you like witha 
 tin cutter; round and scalloped is the 
 most common, but vary the shape to 
 your own fancy, roll them very thin, and 
 they will be the crisper, for if they are 
 not crisp, they are not worth eating; put 
 them on a shee: of paper, and put them 
 into rather a slow oven, and if you think 
 it too hot, put as many sheets of paper 
 as you think fit, to prevent them from 
 being burnt, bake them very little, so as 
 just to change the colour of them, and 
 butter the sheet of paper you put them 
 on, that they may come off easily. 
 
 Cakes ( Yeast),—Take a pound of flour, 
 two pounds of currants, washed and 
 picked, a quarter of a pound of fresh but- 
 ter, a quarter of a pound of Lisbon sugar, 
 a quarter ofa pound of citron and candied 
 orange-peel cut into slices, cinnamon and 
 mace, a small quantity of each pounded 
 and sifted. Muakea hole in the centre of 
 the ingredients, put in a gill of sweet 
 wine, a little warm milk, mix all to- 
 gether, fill a hoop with it, let it remain 
 till it rises, and bake it. 
 
 Cakes ( Yurkshire).—Take two pounds 
 of flour, and mix with it four ounces of 
 butter, melted in a pint of good milk, 
 three spoonsful of yeast, and. two eggs; 
 
 beat all well together, and let it rise; 
 then knead it, and make it into cakes ; 
 let them rise on tins before you bake, 
 which do in a slow oven. ; 
 
 Another sort is made as above, leaving 
 out the butter. The first is shorter, the 
 last lighter. 
 
 CALF’S Brains in Aspic.*—Prepare 
 xour brains as for poelées. Put some 
 lukewarm aspicinto a mould, lay it about 
 an inch thick, let it cool and corgeal, and 
 then having cut the brains into four 
 parts, place them on the aspic in a thin 
 layer, and pour on them a sufficient quan- 
 
 (100 ) 
 
 “CAL 
 
 tity of nearly cold aspic to fill the mould, 
 and place it in ice. When preperly set, 
 and it is wanted for table, heat a cloth, 
 and rub your mould with it until the 
 je:ly quits the side; or dip the mould 
 into warm water; tura it out with great 
 care, and if any pieces of the jelly should 
 be spilt on the dish, suck them up by 
 mexns ofareed, ah 
 
 Caur’s Brains a Ul Allemande.*— 
 Cleanse the brains thoroughly; divide 
 them into four lengths, trim, and put 
 them into a stewpan, lined with bacon, 
 moisten with white wine and consommeé, 
 add parsley, green onions, and slices of 
 lemon, without the seeds aud peel. 
 Cover them with bacon and buttered 
 paper; cook them over a stove; when 
 done, place them on a dish, and pour 
 over them sauce allemande. 
 
 Cautr’s Brains in Black Butter.— 
 Clean, soak, and blanch three or four 
 calves’ brains ; put them into a saucepan 
 full of boiling water, with a little salt and 
 halfa glass of vinegar; let them remain 
 in this tiil cold, which will make them 
 firm. Cook them in a good marinade for 
 three quarters of an hour, and when 
 ready to serve, pour some black butter 
 into the dish, and garnish with fried 
 parsley. 
 
 CauF’s Brains au Blanc-mange.*— 
 When the brains are well cleansed and 
 soaked, place them on two slices of 
 bacon, and two of lemon, in a stewpan, 
 with a glass of stock. When sufficiently 
 done, take them out, and when cool, cut 
 them in strips, and pour over them white 
 sauce, cream boiled with the yolks of 
 eggs, or any other cream sauce you 
 please. 
 
 Catr’s Brains Breaded. * — Prepare 
 them as for plain boiling, suak them for 
 two hours in vinegar: take them out, 
 and roll them in eggs beaten to a thick 
 snow, cover them with breadcrumbs, and 
 either broil or fry them. 
 
 CauFr’s Brains, Coguilles of.*—Cut 
 some cal!f’s brains into twelve pieces, and 
 put into a saucepan mushrooms and truf- 
 fles, tossed up in a little white wine; re- 
 duce them to jelly, and then add twa 
 spoonsful of adlemande, and one of velouté, 
 boil these, and put to them a little but- 
 ter, parsley, and lemon juice, put in the 
 brains, mix them altogether, and put 
 them into scallop-shells, cover them with 
 bread crumbs, and grated parmesan- 
 cheese, pour a little melted butter over, 
 and brown them. ’ : 
 
 CauF’s Brains and Crayfish.*—Boil 
 the brains in a litile stock, drain, and 
 place them on a dish, so that the end of 
 each piece may meet in the middle. 
 Take the tails and claws from as many 
 

 
 CAL 
 
 crayfish as you please, and place one be- 
 
 _ tween each piece of the brain. Put one 
 in the middle, with the tail and claws on. 
 Pour over the brains either butter of 
 cray-fish or tomata sauce. 
  Carr’s Brains, Crepinettes of *—Di- 
 vide six boiled calves’ brains each in 
 half; cut a dozen large onions into dice, 
 scald, and boil them with a bit of butter, 
 salt, garlic, pepper, nutmeg, and bay- 
 leaf; when done, put in two fadlesful of 
 velouté, reduce the whole to the consis- 
 tence of batter, and then add the yolks 
 _ Of four eggs, and a piece of butter, wrap 
 
 each half brain in this, and surround it 
 with a pork caul. Serve them with a 
 clear aspic sauce. 
 
 Caur’s Brains, Cromesquis of.—Cut 
 the brains, a veal sweetbread, a dozen 
 mushrooms, atid four truifies, into dice ; 
 put the two latter into some allemande, 
 and reduce it, then add the brains and 
 aweetbread, and a little nutmeg; stir 
 them together, and set them to cool. 
 Mould them in pieces about the size of 
 a little finger; take some cold calf’s 
 udder, and cut it into thin slices, and 
 lay arolion each, and wrap it up; dip 
 them in batter, and fry them. Serve 
 with fried Boley 
 
 Catr’s Brains Fried.*—Prepare and 
 dress the brains as for peée/ées, then cut 
 them into six piecés, and put them into 
 a basin, with salt, pepper, and vinegar, 
 till just before they are wanted, when 
 they should be drained; put them into 
 batter (not too hot), and fry them; drain 
 them again, and place them on a dish 
 round a pyramid of fried parsley. 
 
 Catr’s Brains in Jelly.*—Put some 
 jelly into a plain round mould, and set 
 it in ice; and as soon as the jelly is well 
 get, turn it on the table-dish, which 
 
 must be placed over pounded ice ; put on 
 the jelly a whole calf’s brain, cover it 
 entirely with iced Montpelier butter 
 (see the Recipe) ; on this lay three more 
 brains boiled very white ; ornament the 
 top with pieces of jelly, and garnish your 
 dish with a border of jelly or coloured 
 butter, and serve. 
 
 Catr’s Brains, & la Magnonnaise.*— 
 Cleanse and soak five calves’ brains in 
 cold water for some hours; drain and 
 put them into a saucepanof boiling water 
 with a little salt and half a glass of tarra- 
 gon vinegar; having boiled them a quar- 
 ter of an hour, take out the brains care- 
 fully, and put them in a pan of cold 
 water, Line a stewpan with slices of 
 bacon, lay in the brains, and on them 
 sliced lemons; cover the whole with 
 hacon and buttered paper; add a bunch 
 ot sweet herbs, two onions stuck with 
 
 ( idl ) 
 
 
 
 CAL 
 
 cloves, and a sufficient quantity of stock 
 to cover the brains; when it boils, set 
 the stewpan by the side of the fire, and 
 keep it simmering for an hour; let the 
 brains cool in their liquor, and then 
 drain them on a napkin; divide each 
 brain in half, trim and place them, ez 
 couronne, on the table-dish; garnish 
 them with a border of jelly, and in the 
 spaces between each half brain, lay a 
 crescent of jelly cut with a paste-cutter, 
 two inches and a half in diameter. Pour 
 into the centre of the crown a sauce 
 magnonnutse, either white, or @ la ravi- 
 gotte, and serve. 
 
 Caur’s Brains, en Matelotte.*—Take 
 the brains from two ealves’ heads, cleanse 
 them well, and stew them with white 
 wine, stock, salt, pepper, and a bunch 
 of swéet herbs. In the meantime make 
 a ragoiit of small onions, roots with stock, 
 and sweet herbs; season it well, thicken 
 it with cullis, and pour this round the 
 brains. 
 
 Caur’s Brains, at Naturel.* —Take 
 
 | the brains from two calves’ heads, clean 
 | and soak them in warm water ; boil them 
 | in good stock, or consommé. Serve either 
 | cold or warm. 
 
 Catr’s Brains, with Oysters.*—Blanch 
 and clean the brains, then wipe them 
 dry, dip them into yolks of eggs, and 
 roll them in bread crumbs; fry them in 
 boiling lard till of a good colour, drain 
 them very dry, and serve with oysters, 
 stewed either white or brown. Garnish 
 with broiled ham cut in small round 
 pieces. 
 
 Caur’s Brains, Pasty of.—Cleanse and 
 scald the brains, then blanch some as- 
 paragus tops with a little parsley and 
 butter; when cold, put them into the 
 pasties, with the yolks of six hard eggs 
 and some forcemeat; put them into the 
 oven, and when done, lift up the upper 
 crust, squeeze in a little lemon-juice, 
 butter, and gravy. 
 
 Caur’s Brains, Poélées.*—Take three 
 calves’ brains, remove the skin and fibres 
 from them, and soak them for two hours ; 
 then have ready a saucepan of boiling 
 water, with a little salt and vinegar in 
 it; blanch the brains in this for a quarter 
 of an hour, and then put them into cold 
 water. Line a stewpan with bacon, lay 
 in the brains, cover them with bacon, 
 and pour over the wholea sufficient quan- 
 tity of poélée to stew them. 
 
 Catr’s Brains, a@ la Provengale.*— 
 Prepare four calves’ brains as for poélérs, 
 and having blanched them, boil them in 
 a marinade of nowilles, white wine, gar- 
 lick, and olives; when done, drain and 
 
 let them cool; cut the brains in half, 
 
CALL 
 
 trim and dish them in the form of acrown, 
 and serve with sauce mayonnaise, either 
 green or white. | he 
 
 Caur’s Brains, au Réveil. —Prepare 
 ‘and braise any number of calves’ brains ; 
 make a batter with cullis, butter, ana 
 ‘mustard; bathe the brains in it, and 
 strew over bread-crumbs and cheese. 
 Colour them with a salamander or in the 
 oven. Servethem on cullisand mustard. 
 They may. also be broiled slowly, and 
 served with relishing sauce. - 
 Car's Brains, Salad of.*— Prepare 
 and dress calf’s brains as for la magnon- 
 naise; place them also en couronne, on 
 a bed of lettuce, cut small and dressed as 
 usual; garnish each piece of the brains 
 with lettuce, and arrange a border of 
 eggs, lettuce hearts, and anchovies cut 
 in slips. When about to serveit, pour 
 over the brains, or into the middle of 
 them a saucemagnonnuise a laravigotte. 
 
 Catr’s Brains with different Suuces.— 
 Brains braised in broth and wine may be 
 used with whatsauce or ragofit you please, 
 such as fat livers, pigeons, sausages, 
 onions, capers, fried bread, &c. &c. from 
 which they generally take the name. 
 
 Caur’s Brains, au Soletl.*—Cleanse 
 two calves’ brains, and stew them in stock 
 with two or three spoonsful of vinegar, a 
 bunch of parsley, scallions, a clove of 
 garlick, three cloves, thyme, laurel, and 
 basil ; when sufficiently stewed, cut each 
 niece of the brain in two, dip them in a 
 baites made of two handsful of flour, di- 
 luted with a little oil, half a pint of white 
 wine, and salt. Fry them in lard until 
 the batter is crisp and the brains of a 
 gold colour. 
 
 ~Caur’s Chaudron, a Il Allemande. — 
 Make a gratin with Swiss cheese rasped, 
 bread-crumbs, two yolks of eggs, anda 
 Vttle cullis; place itina éabile-Hish over 
 hot ashes, that it may catch at the hot- 
 tom; then put in a chaudron, boiled, 
 cleared of the fat, cut in pieces, and pre- 
 viousiy mixed with sauce Robert. Gar- 
 nish the dish with small onions boiled in 
 broth, and bits of bread fried in butter; 
 pour on it a little butter melted witha 
 spoontulof mustard. Strew bread-crumbs 
 and grated cheese, and colour it in the 
 oven; wipethe dish free from fat, and 
 serve with clear relishing sauce. 
 
 Caur’s Chaudron and Anchovies.*— 
 Melt some butter in a stewpan, and toss 
 up in it some small onions sliced; adda 
 Jittle stock or veal broth; put into this 
 the chaudron properly prepared, and cut 
 in pieces with salt, pepper, tarragon, and 
 herbs. When they are flavoured, pour 
 them intoa buttered mould, and place 
 on them six anchovies washed and split 
 in four pieces, in the forms of crosses. 
 
 ( 102 ) 
 
 CAL 
 Cover the whole with caul, and bake in 
 
 a moderate oven. OIE ra 
 Car’s Chaudron and Cheese.*—Toss 
 up the chaudron with a bit of butter, and 
 some small onions, with half a glass of 
 stock. Cut some gruyére cheese into 
 thin slices, melt it, and baste with veal 
 gravy mixed with the yolks of two or 
 three eggs; pour over this the chaudron: 
 and sauce, and brown it. ' 
 Caur’s Chaudron, fricassée.—Parboil 
 a calf’s chaudron, and when cold, cut it 
 in pieces about as big as walnuts; season 
 them with salt, pepper, nutmeg, cloves, 
 mace, an onion, tarragon, and parsley 
 shred fine; fry them ina ladleful of good 
 broth and fresh butter; make a sauce of 
 mutton gravy, orange and lemon-juice, 
 eggs’ yolks, and grated nutmeg; toss up 
 these ingredients with the chaudron, 
 then dishit and serve. 
 
 Caur’s Chaudron Fritters.*—Cook a: 
 
 prepared chaudron with salt, parsley, 
 scallions, garlick, a bay- leaf, thyme, ba- 
 sil, and two or three cloves. When sut- 
 ficiently done, drain it, and clear away 
 the fat, cut it small, and marinade it an 
 hour in butter ; two spoonsful of vinegar, 
 parsley, scallions, shalots (all minced), 
 salt, and pepper; warm the marinade, 
 then take out the chaudron, and roll them 
 up by degrees, making tite herbs, &c. 
 stick tothem; dip them in egg, bread, 
 and fry them. 
 
 Cautr’s Chaudron, a la Mariniére.*— 
 When the chaudron is prepared, cut it 
 in strips about three fingers long; soak 
 them instock, seasoned witli salt, pepper, 
 cloves, and vinegar, over hot ashes; dip 
 them in batter made of flour, yolks of 
 eggs, and white wine. He ey 
 
 Cau¥r’s Chaudron Pie.—Makea ragotit 
 with a chaudron. (previously boiled), 
 mushrooms, parsley, shalots, garlick, a 
 glass of white wine, and cullis. When 
 quite done, cut the chaudron in slices, 
 and put it with the sauce into a baked 
 puff crust; skim the fat off, add pepper, 
 salt, and Jemon-juice. 
 
 Caur’s Chaudron, a la Provengale.*— 
 Soak it well in lukewarm water ta cleanse 
 it thoroughly; boil it in stock, then cut 
 it in pieces andlet it cool. Makea sauce, 
 with good stock, two spoonsful of oil, salt, 
 pepper, garlick, dried mushrooms cut 
 small; do these together, and when of 
 a proper consistence, put the chaudron 
 in for about ten minutes. When done, 
 add lemon-juice. 
 
 Caur’s Chaudron Pudding.*—Prepare. 
 your chaudron, and cut into small pieces 
 the size of a nut; season with salt, pep- 
 per, tarragon, scallions, spices, and pork 
 fat cut small; you may add some godi- 
 veau and the crumb f bread boiled in 
 
 ¢ 
 
 ; 
 q 
 
 D | 
 
 i 
 4 
 ) 
 q 
 

 
 : 
 CAL 
 
 milk and beaten up with yolks of eggs. 
 Soften some caul in warm water, lay them 
 cpa on the table, and fill them with the 
 above mixture; form them to any shape 
 you please, and bake them; when crisp, 
 they are ready to serve. Pour on them 
 blond or veal gravy. 
 Caur’s Chetterlings.—Chuse some of 
 the largest calves’ nuts, and having 
 cleansed them, cut them in pieces, of 
 whatever lengths you may think proper, 
 and tie one end of each piece. Blancha 
 calf’s chaudren, and cut it intodice, with 
 a calf’s udder and some bacon; put them 
 into a stewpan with halfa pint of cream, 
 pounded spice, bay-leaf, shalot, pepper, 
 and sa!t, toss them up, take off the pan, 
 and thicken it with four or five yolks of 
 eggs and some bread-crumbs; keep it 
 warm and fill the chitterlings with it; tie 
 up the other end and boil them, let them 
 cool in their own liquor. When wanted, 
 boil them over a moderate fire. ‘ 
 Catr’s Chitterlings. —Cut into dice, 
 some bacon, a calf’s udder, and the fat 
 that comes from the chitterlings, and 
 calves’ chaudron; put them all into a 
 stewpan with a bay-leaf, salt, pepper, 
 shalot cutsmall, pounded mace, and Ja- 
 maica pepper, with half a pint of milk 
 let it just simmer; take off the pan, an 
 thicken it with four or five yolks of eggs, 
 and some crumbs of bread; fill the chit- 
 terlings with this mixture, which must 
 be kept warm, and make the links like 
 hogs’-puddings. Before they are sent to 
 table, boil them over a moderate fire; 
 let them cool in their own liquor. 
 Caur’s Chitterlings stewed.—Cut a 
 ealf’s nut, lengthways, in slices about 
 an inch wide; take some ham, bacon, 
 white part of chickens, and cut them in 
 the same way; put them into a stewpan 
 with salt, pepper, sweet herbs, and spice; 
 then, having cleansed the guts, cut and 
 tie them, fill them with the slices; line 
 a stewpan with slices of bacon and veal, 
 pepper, salt, bay-leaf, and an onion, lay 
 in the chitterlings, cover them with 
 bacon and veal, pourin a pint of white 
 wine, put the lid down quite close, and 
 stew them with fire, above and below, 
 for some time; then take out the pud- 
 dings, and broil them in buttered papers. 
 Catr’s Ears braised.*—Scald, blanch, 
 and clean the ears thoroughly from the 
 hair, and braise them in the following 
 way: put some good stock into asmall 
 saucepan, with half a pint of white wine, 
 half a lemon sliced (withont the peel) a 
 bunch of sweet herbs, salt, and some 
 roots; stew the ears in this, and cover 
 them with bacon. When done, serve 
 with sauce piquante, or a la ravigotte. 
 Catr’s Eurs, and Cheese.*—Prepare 
 
 ( 103 ) 
 
 CAL 
 
 halfa dozen ears, and boil them with half 
 a glass of white wine, double the quan- 
 tity of good stock, salt, pepper, parsley, 
 green onions, garlic, two cloves, half a 
 laurel leaf, thyme, basil, and a bit of 
 butter. As soon as they are done, take 
 out the ears and let them drain. Make 
 a stuffing with a handful of dried bread- 
 crumbs, halfa pint of milk, and a little 
 gruyere cheese, grated; stir them over 
 the fire until they thicken. When cold, 
 add alittle butter and the yolks of four 
 raw eggs; beatall up together, and fill 
 the ears,and dip them into hot butter, 
 Cover them with equal quantities of 
 bread crumbs and grated cheese mixed 
 together ; place them in a dish, and 
 brown them. Serve without sauce. 
 
 Caur’s Ears a I Italienne.*—Scald, &e. 
 the calves ears, and boil them in flour 
 and water, then put them into a stew- 
 
 an lined with bacon, a bunch of sweet 
 
 erbs, sliced lemon, moisten with equal 
 parts of stock and white wine. Cover 
 the whole with buttered paper ; boil them 
 slowly for aa hour Are a half; drain, 
 trim, and place them on a disb, with 
 sauce @ l’Italienne. 
 
 Caur’s Ears in Marinade.*¥—When you 
 have prepared the number of ears you re- 
 quire,boil them in some é/ane, and then 
 throw them into cold water. When well 
 drained cut each ear into three or four. 
 pieces, put them into pickle made with 
 vinegar, salt, and a bag of herbs; drain 
 them again, and dip each piece into bat- 
 ter, and fry of a good colour. Before you 
 place them in a dish, they must be 
 drained a third time. Garnish with 
 fried parsley. 
 
 Caur’s Hars in Pease. — When you 
 have properly prepared four ears, cook 
 them in alittle clear stock, lemon juice, 
 salt, pepper, a bunch of parsley, cloves, 
 garlic, and a jaurel leaf. When done, 
 serve them with a ragout of pease, pre- 
 pared as follows: puta pint and a half 
 of pease with a bit of butter, a little para- 
 ley, and green onions, and a pinch of 
 flour, moisten with gravy and stock into 
 a saucepan, over a_ gentle fire .unftl 
 sufficiently done; put in a lump of sugar 
 about the size of a walnut, a little salt, 
 and aspoontul of cullis ; pour the whole 
 over the ears. 
 
 CauF’s Kars, Ragodt of, with Mush- 
 roems.*—Prepare and dress the ears the 
 same as for 7’ Italienne, and when done, 
 drainand place them on your dish, for 
 table. Trim, and toss up some mush-_ 
 rooms in butter, to which add four large. 
 spoonsful of velouté, and the same of con - 
 sommé, reduce this to half; thicken it 
 with the yolks of two eggs, and pour it 
 over the ears. 
 
oe . 
 rey 
 
 CAL 
 
 Catt’s Ears Stuffed.*—Scald two or 
 three pair of calf’s ears, and having 
 blanched, cool and singe them ; fill each 
 ear with a good stuffing, press it in well ; 
 dip the ears in egg, cover them with 
 bread crumbs, fry them ofa nice brown ; 
 serve with clear gravy. 
 
 Catr’s: Kyes.—Clear away all the ime 
 proper parts, blanch and cook them ina 
 braise, made with white wine, stock, 
 sweet herbs, salt, and pepper. When 
 done they may be served with any kind 
 of sauce you please. You may also fry 
 them with bread crumbs, &c. 
 
 Caur’s Feet Blanc-mange.— Pick all 
 the black spots from two boiled feet, slice 
 them into a stewpan, with a quarter ofa 
 pintof Mountain wine, and rather more 
 water; letthem stew gently; add the yolks 
 of three eggs beaten and strained, witha 
 quarter of a pint of cream and a little 
 
 our, alittle lemon peel and juice, sweeten 
 
 -with fine sugar, strain it into a dish. 
 
 When nearly cold, stick on the top some 
 jar raisins, scalded to make them plump. 
 almonds blanched and cut into slips, 
 citron, lemon and orange peel sliced. 
 It may be put in a basin ; when cold turn 
 it out. 
 
 Caur’s Feet plain, botled.* — Clean 
 and skin the feet well ; take out the large 
 bones, boil them till tender, and serve 
 with salt, pepper, vinegar, and sweet 
 herbs. ‘ 
 
 Catr’s Feet Broth.—Boil the feet in 
 as much water as will make a good jelly, 
 then strain, and setthe liquor on the fire 
 again with a little mace in it; put about 
 half a pint of sack to two quarts of the 
 broth ; add half @ pound of currants; 
 beat up the yolks of two eggs, mix them 
 with a little of the cold liquor, and 
 thicken carefully over a slow fire; pnt in 
 a little salt, and then sweeten to your 
 taste ; stir in a small piece of butter, and 
 just before you take it off, put to it the 
 juice and peel of a fresh lemon. 
 
 Caur’s Feet Fried.* — Divide four 
 calves’ feet each in half, and boil them in 
 flour and water. Then soak them in 
 butter worked up with flour, salt, pepper, 
 vinegar, garlic, shalot, parsley, green, 
 onions, thyme, laurel and parsley. After 
 they have laid some hours in this, take 
 them out,cover them well with flour and 
 fry them. Serve with fried parsley. 
 
 Caur’s Feet, and Chaudron a I’ Ita- 
 Henne.*—Make astuffing with the crumb 
 of a small loaf, a pound of suet, an onion, 
 parsley, pepper, salt, garlic, and eight or 
 ten eggs ; put this into the chaudron, and 
 tieit up. Putthe feet intoa deep stew- 
 pan, over a slow. fire, till the bones are 
 loose, then put in two quarts of green 
 pease, and add the yolks of two eggs, and 
 
 ( 104 ) 
 
 CAL 
 
 the juice of a lemon, and season it with 
 pepper, salt, mace, onion, parsley,’ and 
 garlic. Put the chaudron in the middle 
 of your dish, and the calf’s feet round. 
 Garnish with fried suckers, and sliced 
 onions. ae aha: AT 
 
 Catr’s Feet Jelly.—Take the fat and 
 bones from eight calves’ feet, and soak 
 them in water for three or four hours 5 
 then boil them in six quarts of water, 
 skimming often; when reduced to 4 
 third, strain and set it by to cool; when 
 cold, take every particle of fat from the 
 top, and remove whatever may have 
 settled at the bottom. Dissolve 1t in an 
 earthen pan, adding to it two quarts of 
 white wine, mace, cinnamon, and ginger, 
 or not, as you please. Heat up the 
 whites of twelve eggs with three ‘pounds 
 of fine sugar, mix these with the jeliy. 
 boil it gently, adding the juice of two 
 lemons, and then strain it for use. 
 
 Another Way.—Boil four quarts of 
 water with three ecalf’s feet, till half 
 wasted ; take the jelly from the fat and 
 sediment, and mix with it the juice of a 
 Seville orange and twelvé lemons, the 
 peels of three, the whites and shells of 
 twelve eggs, brown sugar to faste, about 
 a pint of raisin wine, one ounce of cori- 
 ander seeds, a quarter of an ounce of 
 allspice, a bit of cinnamon, and six 
 cloves, all bruised and previously mixed 
 together. Boil it a quarter of an hour 
 without stirring ; then clear it through 
 a flannel bag. While running, take a 
 little of the jelly, and mix with a tea-cup- 
 ful of water, in which beet-root has been 
 boiled, run this through the bag when 
 all the rest is done, this forms a garnish 
 for the other. 
 
 Caur’s Feet Jelly.—Wash and set on 
 the fire in cold water, four calf’s feet. 
 observing when they begin to boil, to 
 skim it well ; set them bythe side of ahot 
 stove to boil gently for several hours ; 
 when all the bones are separated, pass 
 the liquor through a silk sieve, into 4 
 large basin or] pan; when cold, and a 
 jelly, take all the fat from the top, wipe 
 it well off with paper, that not the least 
 particle remain, then set it on the fire 
 again to boil, skim it well, take it off, 
 and let it stand while you beat up the 
 whites of six eggs in a large stewpan, to 
 which put a very small bit oflemon peel 
 and the juice of four lemons, clarifie 
 sugar to sweeten to your taste, and a 
 bottle of bucellas wihe; mix them well 
 together, and examine the jelly that no 
 fat may remain : if there should, take it 
 off the fire, and pour it in thé stewpan, 
 with the wine and other things, set it on 
 the fire and continue stirring it till it 
 boils, and let it boil very gently for three 
 
 
 

 
 blr We F (105 ) CAL 
 
 or four hours. Have your jelly-bag 
 washed very clean, place it in the stand 
 ‘Over a large basin, and when the jelly is 
 ready, runit through several times, till 
 it looks clear and bright; when all is 
 through, set it over the fire once more 
 till you see a white scum rise, skim that 
 off, and when the jelly begins to boil it 
 is ready to put into mould. You may 
 garnish your jelly as you fill it up, with 
 different kinds of grapes, &c. placed in 
 the mould. 
 
 _Cautr’s Feet Pie.— Boil the feet in 
 three quarts of water, with three or four 
 blades of mace, gently, till reduced to 
 half, then take out the feet and drain 
 them. Lay a good crust in a dish, and 
 when you have boned the feet, put half 
 the meat in it, strew over half a pound of 
 currants, and half a pound of raisins 
 stoned; lay on the rest of the meat, skim 
 the liquor they are boiied in, sweeten 
 and add toit half a pint of white wine. 
 Pour all into a dish, cover it with crust, 
 and bike it an hour and a half. 
 
 . Caur’s Feet d la Poulette.* — Bone 
 the feet, and when boiled, cutthem into 
 Smal! pieces, and put them into a sauce- 
 pan with a bit of butter, mushrooms, 
 pulses, green onions, garlic shalots, 
 aurel leaf, thyme, basil, and cloves. 
 Warm thei over the fire; put ina little 
 flour, a glass of white wine, the same of 
 stock, season with salt and pepper. Boil 
 it for half an hour over a gentle fire, 
 when reduced to half, take out the herbs 
 and add the yolks of three eggs diluted 
 with a spoonful of vinegar, and one of 
 stock, Thicken without boiling it, and 
 serve quick. 
 
 JALF’s Feet @ la Provengale.* — Soak 
 some boiled calf’s feet in a little olive 
 oil, lemon juice, and a glass of good 
 stock, stew them over a slow fire until 
 quite tender. Then work up a little 
 butter and flour, and doit over the fire 
 to colour, then put in the feet, add a 
 
 ounded anchovy, and some more lemon 
 juice, boil all together a quarter of an 
 hour, and serve very hot. 
 
 _ Caur’s Feet Pudding. —Mince a pound 
 of calf’s feet fine, first taking out the 
 fat and the brown, mix with it a pound 
 and a half of shred suet, the crumb of a 
 small roll grated, the yolks of six, and 
 the whites of three eggs well beaten, 
 sufficient milk to moisten it, and sugar 
 to your taste. Boil it nine hours; serve 
 with melted butter, white wine, and 
 sugar. 
 
 Caur’s Feet Reasted. — Blanch and 
 boil the feet till tender, then let them 
 cool. When cold lard them with small 
 pieces of bacon, tie thera ona spit and 
 roast them; serve them with a sauce 
 
 - 
 
 made of butter, vinegar, and cinnamon, 
 
 beaten up thick. 
 
 Caur’s Feet Farces en Soleil. — Pre- 
 pare the calf ’s feet, take out the bone as 
 far as the joint, and stew them. When 
 done, set them to drain. Then take a 
 little furce fine, leaving out the eggs, and 
 atuff the middle of each foot, making 
 them as round as you can3 dip them 
 first into an omelet, seasoned with pep- 
 per and salt, and then twice into bread 
 crumbs, and fry them of a five biown. 
 Garnish with fried parsley very green, 
 and send up with them brown sharp 
 sauce. 
 
 _Caur’s Feet Stewed. — Divide each 
 foot into four pieces, put them to stew 
 with half a pint of water, with a potatoe, 
 an onion (peeled, and sliced thin) pep- 
 per, and salt, simmer these ingredients 
 tor two hours gently. 
 
 CautF’s Head.—Clean it very nicely, 
 and soak it in water, that it may look 
 very white; take out the tongue to salt, 
 and the brains to make a little dish. 
 Boil the head extremely tender, then 
 strew it over with bread crumbs and 
 parsley chopped, and brown it. Serve 
 with bacon and greens. Boilthe brains, 
 and mix them with melted butter, scald- 
 ed sage chopped, pepper and salt; lay 
 them on a dish, and the tongue in the 
 middle. 
 
 Catr’s Head ad la Bourgeoise.*—— 
 Cleanse and scald a fine calt’s head, skin 
 it carefully, then take out the brains, 
 tongue and eyes, and cut the cheeks from 
 the bones; make a force-meat with the 
 brains, some fi'let of veal, beef suet, salt, 
 pepper, shred parsley, green onions, 
 thyme, basil, half a bay leaf, two spoons- 
 ful of brandy and three eggs. Then 
 parboil the tongue, eyes (naving re- 
 moved the black part), and the cheeks, 
 hash them, and put them with the force- 
 meat into the skin which was taken from 
 the head, sew it up, and shape it to its 
 natural form; put it in, a vessel just 
 large enough to hold it, with half a pint 
 of white wine, a pint of stuck, parsley, 
 onions, garlic, cloves, pepper and salt. 
 Stew it gently for three hours, drain off 
 the fat and dry it, and take out the 
 thread. Strain the liquor it was stewed 
 in, and add to it some cullis and a little 
 vinegar, reduce it and pour it over the 
 head. Serve it ona napkin. This may 
 be brought to table cold; it must then 
 be stewed with more white wine, and less 
 stock. ‘ 
 
 CauF’s Head Collared.—Scald the skin 
 off a fine head, clean it nicely, and take 
 out the brains. Boil tender enough to 
 remove the bones; then have ready a 
 good quantity of chopped parsley, mace, 
 
CAL 
 
 ntitmeg, salt and white pepper well 
 mixed 3 season it high with these; put a 
 thick layer of parsley, then a quantity of 
 thick slices of ham, or a fine coloured 
 tongue skinned, and the yolks of six 
 éges stuck about init. Roll the head 
 quite close, and tie it up as tight as you 
 can, put acloth round, and tie it with 
 tape, Boil, and then laya weixht on it. 
 
 Caur’s Head Collared like Brawn.— 
 Scald the head till the hair comes clean 
 eff, then cut it in two, and take out the 
 brains and eyes. Wash it perfectly clean, 
 aiid boil it till the bones come out. Slice 
 the tongue and ears, and lay them all 
 even. Throwa handful of salt on them, 
 and roll it up quite close, as other col- 
 lars. Boil it two hours. When cold 
 lay it in a brawn pickle. 
 
 Catr’s Head a la Détiller.*-—Take a 
 very delicate calf’s head;; bone, soak, and 
 blanch it; take out the brains, and let 
 them soak also ; boil in a d/ane for three 
 quarters of an hour. When the head is 
 eold, dry itina cloth, singe, and cut it 
 in pieces, leaving the eyes and ears 
 whole; collect the pieces and tie them 
 so that they keep the original shape, rub 
 it with lemon, and boil it for three hours 
 in a lane; then take it cut, untie and 
 dish it, place the brains at each end of 
 the dish, and cut the tongue into square 
 pieces the size of dice, and put them into 
 a sauce made as follows; puta ladle full 
 of espagnole, half a bottle of white wine, 
 six allspice bruised, and six spoonsful of 
 consommé, reduce these to half,and then 
 put in the pieces of tongue, some mush- 
 rooms and gherkins cut into littlesticks 5 
 pour this sauce over the head. 
 
 Caur’s Head, the Dutch WVay.—Lay 
 halfa pound of Spanish pease in water 
 for twelve hours: then mix them witha 
 pound of whole rice, and having put a 
 ealf’s head, properly prepared, into a 
 deep dish, lay the pease and rice round 
 it; pour two quarts of water over, season 
 it vith pepper and salt, colour it with 
 saffron, and bake it. 
 
 Catr’s Head, (Old Fashion.) — Boil 
 the head till the tongue will peel; then 
 divide the head, and cut the meat from 
 one half into pieces the size of oysters, 
 (setting the brains aside) and stew them 
 in strong gravy, and a quarter of a pint 
 of claret, a lemon peel, a bunch of sweet 
 herbs, a little sliced onion and nutmeg} 
 stew these tender. In the mean time 
 slash the other half head, lard it, wash 
 it over with yolks of eggs, strew over it 
 grated bread, sweet herbs, and lemon- 
 peel, and broil it; when done lay it ona 
 dish, and having added to the stewed 
 meat a pint of gravy, three anchovies, 
 mushrooms, capers, butter, and a pint 
 
 ( 106 ) 
 
 CAL 
 
 of stewed oysters, pour them found the 
 broiled head. Garnish it with the tongue 
 cut into thin round slices, the brains in 
 cakes, bacon, oysters’ and force+-meat 
 balls, all nicely fried; barberries and 
 horse-radish laid on the edge of the dish,. 
 and serve it up. _ Kenney 
 
 Caur’s Head Fried.*—Cut a cold calf’s. 
 
 head ints middling sized pieces, and put 
 intoajar ; pour on them a marinade; 
 when they have thoroughly imbibed the 
 flavour. drain them, dip each piece in 
 batter, and [ry them. Do not let the oil, 
 or lard they are fried in be too hot. 
 Catr’s Head, German Way.—Take a 
 large calf’s head, with great part of the 
 neck cut with it; split it in half, blanch 
 it, and*take out the jaw-bone. Lay 
 slices of bacon at the bottom of the stew- 
 pan, then thin beef-steaks, with pepper 
 and salt; put in the head, pour beef 
 gravy over it; add a large onion, stuck 
 with cloves, anda bunch of sweet herbs 5 
 cover it close, and let it stew on a stove. 
 Make a ragoidt, with a quart of beef 
 gravy, half a pint of red wine, some 
 sweetbreads parboiled, and cut in slices, 
 some cock’s-combs, oysters, mushrooms, 
 truffles and morels; stew them till ten- 
 der. When the head is done, put itin 
 a dish, take out the brains, the eyes, and 
 the bones; slit the tongue, cut it into 
 small pieces, do the same with the eyes, 
 and chop the brains; put these into a 
 baking-dish, and pour some of the ragodt 
 over them; then put the head, and pour 
 
 the rest of the ragofit over it, and melted. 
 
 butter, and over that, scraped Parmesan 
 cheese. Colour it a fine brown in the 
 oven. . - 
 
 Caur’s Head hashed.—Boil the head 
 almost enough, and take the. meat of the 
 best side neatly from the bone, and lay 
 itin asmall dish; wash it over with the 
 yolks of two eggs, and cover it with 
 crumbs, a few herbs nicely shred, a 
 little pepper, salt, and nutmeg, all mixed 
 toyether previously. Set the dish before 
 the fire, and keep turning it now and 
 then, that all parts may be equally 
 brown. In the mean time slice the re- 
 mainder of the head, and the tongue, 
 (peeled); put a pint of good gravy into 
 a pan, with an onion, a small bunch of 
 herbs, (consisting of parsley, basil, sa- 
 vory, tarragon, knotted marjoram, anda 
 little thyme), a little salt and cayenne, 
 a shalot, a glass of sherry, and a little 
 oyster liquor : boil this for a few minutes, 
 and strain it upon the meat, which must 
 be sprinkled with flour. Addsome fresh 
 or pickled mushrooms, a few truffles and 
 morels, and two spoonsful of ketsup; 
 beat up half the brains, and put them to 
 the rest, with a bit of butter and flour. 
 
 3 = eee 
 
 
 
 
 
 - 
 ' 
 

 
 GA ly, ( 107 ) CAL 
 
 | till thick; be careful not to let it boil, 
 of the brains with shred lemon-peel, a | after the eges are added. Serve witha 
 little nutmeg and mace, some parsley | little lemon-juice or vinegar. ‘ 
 Shred, and an egg; fry this in little cakes | | CaLr’s Head au Pucts Certain.*—Take 
 of a fine gold colour; dip some oysters | the meat from a calf’s head, leaving on 
 into the yolk of an egy, and fry the same | the eyesand 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 
 Caur’s Head a la Sainte Menehoult*— | into cold water ; and when it has boiled 
 Take out the jaws, and cut off the snout | once, take it off, drain, and cool it.. Cut 
 close to the eyes; put it. in a stewpan | the meat into round pieces, the size of a 
 over the fire, and when you have skim- | 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 blame, wrap the bones in a 
 thyme, basil, salt and pepper. When | cloth, and put that in also; in proper 
 done, take out the benes that are over | time take itout, 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 mushreoms, 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 3 
 stock ; thicken these overthe fire. When | wrap it in a pig’s caul, and bake it. 
 this is done, pour iton 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 tungue 
 brown it with a Salamander ; drain the | round. Serve it with a good financiére, 
 fat from it, and serve with sauce p7-| with cray fish, and pimento butter. 
 quante. Catr’s Head Roasted.—Cleanse thehead 
 Caur’s Head Pie.--Stew a knuckle of | well; bone, and dry it. Make a geason- 
 veal till fit for eating, with two.enions, a | ing of pepper, salt, beaten mace, nutmeg, 
 little isinglass, or a calf’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! 
 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 squere bits; puta layer | veal gravy, thickenea with butter rolled 
 of ham at the bottom of the dish, then | in floer; you may add mushrooms and 
 some head, first fat and then lean, with | oysters. Serve the head with this sauce. 
 forcemeat balls and hard eges, cut in Caur’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 tenzue and brains, parboil them; 
 season to your taste, with pepper, salt, | blanch the tongue, and minee both with 
 and nutmeg. 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; parboiland dry thehead 5 fill the 
 sibly hold, and donot cut it till quite cold. | skull and mouth with tie above ingre- 
 ' This pie may be eaten hot, 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, nutmeg, oysters, and 
 Catr’s Head a la Potiyrade.—Bone a | sweet herbs minced, over a chafing dish ; 
 scalded head as far as the eyes, and boil | add buiter, 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 balf a glass of vinegar, the Caur’s Head Svused.—Scald and bone 
 same of stock, chopped shalots, and |a_ calt’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 @ la poivrade, garlic; rollit up, bind it very tight, ard 
 - Caur’s Head a la Poulette.*—Toss up | boil it in white wine, salt and water; 
 some sweet herbs in a little butter, 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 
 r; boil these a quarter of an hour: | whole, or imslicés, with oil, vinegar, and 
 eae cut a cali’s head in pieces, as for | pepper. 
 frying; put them into the sauce, and boil | Caur’s Head Stewed.*—Wash_a calf’s 
 them slowly, till hot; just before serv- | head perfectly clean for an hour, in water, 
 ing, put in two or three eggs, and stirit | and then bone it with the greatest care ; 
 
 
 
 
 
 
 
 Simmer the whole. Beat the other part 
 
 
 
 
 
 
 
CAL 
 
 _ take out the tongue and eyes; chop up 
 two pounds of veal, and the same of beef- 
 suet, thyme, lemon- peel, and two ancho- 
 vies, with a nutmeg, and two stale rolls 
 grated ; mix these together, with the yolks 
 of four eggs, a pint of fresh mushrooms, 
 the yolks of six eggs chopped, and half a 
 pint of stewed oysters; put this force- 
 meat into the head, close, and tie it up 
 tight. Put it into a stewpan, with two 
 quarts of gravy, and a little mace ; cover 
 the pan close, and let it stew for two 
 hours. In the mean time, beat up the 
 brains with shred parsley, lemon-peel, 
 halfa nutmeg grated, and the yolk of an 
 egg; fry half these in little cakes, with 
 the forcemeat balls, and keep them hot. 
 Strain the gravy the head was boiled in, 
 and boil it with half an ounce of truffles 
 and morels, and a few mushrooms; add 
 the remainder of the brains, stew all 
 together for a minute or two, then pour 
 it over the head, and lay the fried brains 
 and forcemeat balls round; fry a few 
 oysters, and place them on the head. 
 Garnish with lemon. 
 
 Catr’s Head Stuffed.*—Bone a calf’s 
 head with great care, let the eyes remain 
 in their proper places; soak it, and then 
 having blanched it, lay it in cold water; 
 dry and singe it. Make some godiveau, 
 and when about three parts done, put in 
 two spoonsful of reduced velouté, and 
 rather more spice, shred parsley, and 
 shalots, than usual. Fill the head with 
 this, and press it into its original form, 
 sew it up, and rub it all over with lemon. 
 Take a clean fine cloth, spread thin slices 
 of bacon over it, lay the head in them; 
 wrap the cloth round, and tie it up tight. 
 Put it intoa braising pan, take a bit of 
 butter, some grated bacon, four carrots, 
 five onions, three cloves, three bay- 
 leaves, a little thyme, two lemons sliced, 
 leaving out the seeds and the white; eo 
 these over the fire, and when they he- 
 come dry, moisten them with two bottles 
 of white wine: add salt and pepper; 
 boil this sauce, and put it into the brais- 
 ing-pan with the head, which should sim- 
 mer forthree hours,with fire above and be- 
 lew 5. at the end of that time fee] the head 
 with your finger, and if it be still firm, let 
 it remain some time longer; when sufh- 
 ciently done, take it out by the ends of the 
 cloth, untie,and let it drain. Dish it, and 
 pour.on it the following ragotit: put four 
 Jadlesful of grande espaguole, a bottle of 
 ‘white wine, and two ladlesful ef con- 
 sommé into a saucepan, and reduce them 
 to half, then strain it into another sauce- 
 pan, in which are some bills of godiveuu, 
 artichokes cooked in a 4/ane, mushrooms, 
 sweethreads cut in pieces. and cray-fish ; 
 keep this hot until the head should he 
 
 € 163.).. 
 
 CAL 
 
 sent to table, when the ragodit must be’ 
 
 poured over it. i 
 
 Caur’s Head Surprise.—Raise the skin, 
 and as much meat as you can from half a 
 calf’s head ; make a forcemeat as follows : 
 beat up in a mortar half a pound of veal, 
 a pound of beef suet, half a pound of fat 
 bacon, the crumb of a small loaf, sweet 
 
 herbs, shred PN cloves, nutmeg. 
 
 mace, salt, and cayenne pepper, bind 
 these together with the yolks of four 
 eggs; stuff the skin with this, so that it 
 may appear as if the bones were in; tie 
 and skewer it tight, and put it intoa deep 
 pan, with two quarts of water, half a pint 
 of white wine, a little mace, a bunch of 
 sweet herbs, an anchovy, two spoorsful 
 of walnut and mushroom ketsup, the 
 same oflemon-pickle, salt, and pepper 5 
 cover the whole with a common paste, 
 and bake it in a quick oven. When done, 
 lay the head in a soup-dish; take the fat 
 from the gravy, and strain it into a stew- 
 pan; add to it a bit of butter, rolled in 
 flour, and when it has boiled a few mi- 
 nutes, the yolks of four eggs, and half a 
 pint of cream; pour this over the head. 
 
 Garnish with boiled forcemeat balls, 
 
 truffles, morels, and mushrooms, . 
 Caur’s Head auVerd Galant.—Soak 
 the head twenty-four hours, bone and 
 scald it in boiling water; then boil it in 
 vinegar and water, with reots, herbs, and 
 
 spices$ cut it in pieces, roll it in batter 
 
 made of oil, white wine, salt and parsley, 
 and fry of a good colour, and crisp. Serve 
 with fried parsley. 
 
 Caur’s Heart Roasted.-—Fill the heart 
 with the following forcemeat: a quarter 
 of a pound of beef-suet, chopped small, 
 grated bread, parsley, marjeram, lemon- 
 peel, pepper, salt, nutmeg, and the yolk 
 ofanegg. Jaya veal-caul, or a sheet of 
 paper on the stuffing to keepit in its 
 place. Put the heart intoa Duch oven, 
 before a clear fire, and turn it frequently, 
 till thoroughly roasted all round. Gar- 
 nish with slices of lemon, and pour melt- 
 ed butter over it. 
 
 Caur’s Liver en Balottes*—Mince and 
 season a calf’s liver. Soak a calf’s caul 
 or chaudren in hot water till soft, and then 
 cut it into small square pieces, ih each 
 of which put some of the minced liver,’ 
 about equal to the size of a hen’s ege; 
 draw up the corners of the caul, and 
 make them into balls. Wash them over 
 with white of egg; strew bread crumbs 
 over, and broil them. oo 
 
 Catr’s Liver & la Bourgeoise.*—Cut a 
 
 calf’s liver into slices, and put it into a. 
 
 pan with some chepped shalots, a bit of 
 butter, salt, pepper; stew it gently. 
 When ready to serve, put in a spoonful. 
 
 of vinegar. 
 
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 Se ee a ee 
 
 — 
 

 
 
 
 CAL ( 109 ) CAL 
 
 * Carr’s Liver @ la Bourgeotse.—Cuta 
 calf’s liver in slices, and put it in a stew- 
 pan, with shalot, parsley, and green 
 onions, cut small, and a piece of butter 5 
 shake it over the fire, and dredge ina 
 little flour: moisten with a tumblerful of 
 water, and as much of white wine, salt 
 and pepper; boil it for half an hour. 
 When quite done, and the sauce nearly 
 consumed, put in the yolks of three eggs, 
 previously beaten with two spoonsful of 
 vinegar; thicken it over the fire, and 
 serve.  &, 
 
 ' Teip, Third Way.—tLard a calf’s liver 
 with bacon, previously rolled in shred 
 parsley, salt and pepper. Make a roux 
 with some butter, flour, stock, a bunch 
 of sweet herbs, a few carrots, rind of 
 bacon, pepper and salt. Boil this for 
 two hours, and then put in the liver, with 
 a glass of red wine; another hour will 
 do it. Strain the sauce over it before 
 you serve, : 
 
 Caur’s Liver @ ia Braise.*—Lard a 
 calf’s liver with bacon, seasoned with 
 garlic, fine herbs, saltand pepper. Put 
 it into a stewpan, with a quarter of a pint 
 of water, some slices of bacon, part of a 
 calf’s foot, a bunch of parsley, onions, 
 thyme, and bay leaves, salt, pepper, and 
 spices, an onion stuck with cloves, and 
 halfa giass of wine. Cover the stewpan 
 perfectly close. When it begins to boil, 
 cover the fire with hot cinders, and let 
 the liver continue stewing gently by it 
 for three or four hours. To prevent its 
 burning, lay sticks across the bottom of 
 the pan, and put the liver on it; strain 
 off the fat, and strain the sauce. Serve 
 cold, in its own jelly. 
 
 Caur’s Liver a la Brochette.*—Cut a 
 calf’s liver into slices, about the size of a 
 crown piece, cut some bacon in the same 
 manner; place them alternately (be- 
 ginning with the bacon) on_ skewers, 
 seven or eight inches long. Dip them 
 into hot broth or soup; sprinkle them 
 with bread crumbs, and broil them of a 
 gold colour. 
 
 Caur’s Liver Brotled.—Slice it, sea- 
 son with pepper and salt, and broil 
 nicely: rub a bit of cold butter on it, 
 and serve hot and hot. 
 
 Caur’s Liver Cake.*—Mince and 
 pound together acalf’s liver, half a 
 pound ofsuet, and halfa pound of bacon 5 
 then mix them with some chopped onions 
 atid mushrooms, tossed up in butter, the 
 yolks of six eggs, the whites well whisked, 
 salt, pepper, and a glass of brandy. Line 
 an irom saucepan with slices of bacon, 
 place the above preparation, and some 
 sliced‘truffles on them, and cover the 
 whole with bacon; put the saucepan on 
 @ gentle fire, wit: ashes on the lid. 
 
 
 
 _ When done, take it off, let it cool in the 
 
 saucepan. Dip'it in boiling water, Joosen 
 the cake, turn it on a dish, and remove 
 the bacon from it; sprinkle it with rasp 
 ings, and serve it. 
 
 Catr’s Liver Cake Cold.*—Pound a 
 calf’s liver, an equal quantity of bacon, 
 
 | and afourth part of boiled ham, pass them 
 | through a guenelles sieve, intoa pan with 
 
 a cold boiled calf’s udder, an equal pro- 
 portion of tongue @ l’écarlate, trufiles, 
 and mushrooms, cut into dice: mix with 
 them eight eggs, a glass of brandy, and 
 season the whole with salt, pepper, and 
 nutmeg. Finish your cake as above, 
 and bake it four hours in a moderate 
 oven. Let it cool before you turn it cut; 
 remove the bacon, trim and glaze the 
 cake with veal jelly ; with which garnish 
 your cake. 
 
 Caur’s Liver Cake Hot.*—Pound a 
 calf’s liver, and an equal quantity of 
 calf’s udder, as above, put them into a 
 pan; cut some onion into dice, scald and 
 toss it up in alittle butter and consommé, 
 and when cold, mix it with the liver, 
 udder, mushrooms, truffles, and more 
 udder cut in dice ; stir in eight eggs, one 
 at a time; the whole being well mixed, 
 put it into a plain round mould, well 
 buttered, cover it with a round piece of 
 buttered paper, and let itstand in a bain 
 marze with hot ashes under and over, for 
 two hours. When ready to serve, turn 
 it on the dish for table, drain away the 
 water, glaze it. Serve it hot, with a 
 pepper sauce. 
 
 Catr’s Liver en Crépine.*—Cut two 
 large onions into dice, and toss them over 
 the fire witha bit of butter, mince a calt’s 
 liver, and three quarters of a pound of 
 beef suet ; then put them into a mortar, 
 with the onions, some dried bread 
 crumbs, half a pint of milk, salt, pepper, 
 mushroom, four yolks of eggs, and four 
 whites whipt, pound these together well. 
 Place slices of bacon on the bottom of a 
 stewpan, and over them a pig’s caul, pre- 
 viously soaked in cold water, squeezed 
 quite dry with the hand, put all the 
 pounded materials in this, wet the edges 
 with white of egg to make them unite; 
 place a sheet of paper over it, and cover 
 the pan close; stew it gently in hot cin- 
 ders for half an hour, then drain the fat 
 from it, wipe the caul carefully with a 
 linen cloth, and then [place it in your 
 dish, serve with clear sauce, adding to it 
 a little verjuice. 
 
 Catr’s Liver al’ Etouffé.*—Lard a fine 
 calf’s liver, and. soak it in white wine for 
 aday. Line astewpan with thin slices 
 of bacon and beef; put in salt, pepper, 
 
 fine herbs, spices, sliced onions, carrots, 
 
 Perens scallions, parsley, chopped, put 
 
 
 
 
 
 } 
 ; 
 
CAL 
 
 the liveron this, ard cover it in the same 
 
 manner 3 moisten it with stock, and two 
 
 glasses of white wine; you may add slices 
 
 of lemon, stew it gently, with fire above 
 
 and below. When done, serve with it 
 herkins, a ragofit of cucumbers, or en- 
 ive. 
 
 Caur’s Liver Haslets.—Cut the liver 
 in pretty large pieces, marinate it with 
 butter, pepper, salt, and sweet herbs, 
 chopped; leave it some time over a very 
 slow fire, then roll several pieces in veal 
 caul, with as much sauce as possible; 
 tie it upon a large skewer, with thin 
 slices of bacon round, and roast. Serve 
 it with any relishing sauce. 
 
 Caur’s Liver a l’Italienne.*—Cut a 
 ealf’s liver in thin slices, with parsley, 
 scallions, mushrooms, half a clove of 
 garlic, two shallots, all chopped fine, half 
 a bay leaf, thyme, basil pounded. Puta 
 layer of the liver at the bottom of a stew- 
 pan, then salt, pepper, oil, and some of 
 the above seasoning, then another layer 
 of liver, season as before, and so on till 
 you have used al! your liver. Stew it 
 for about an hour, and then take it out 
 with a skimmer; clear away the fat from 
 the sauce, and put in a bit of butter, and 
 a little verjuice or vinegar, thicken it 
 over the fire, stirring it constantly. Put 
 the liver into this to heat it again, and 
 then serve. 
 
 Caur’s Livre dad la Mariniere.*—Cut a 
 calf’s liver into thick slices, brown them 
 in a pan with a little butter; turn them 
 that both sides may be weil coloured; 
 then add pepper, salt, tarragon, and 
 herbs; dredge flour over them, and 
 moisten with wine: boil ita few minutes, 
 and place it on a very hot dish. Garnish 
 with mushrooms, truffles, and morels or 
 capers. 
 
 Catr’s Liver en Poupée.*—Prepare 
 the liver as for en Balottes, only form 
 them into balls the size of a walnut; 
 flatten them to the thickness of balf an 
 inch, wash them with white of egg, and 
 bread them. Put them on skewers like 
 haslets, with bacon between. Roast or 
 bake a quarter of an hour. 
 
 Caur’s Liver Puddings.—Cut part ofa 
 ealf’s liver into dice, mince the rest with 
 hog’s fat (one-third more), season with 
 salt, pepper, nutmeg grated, cinnamon 
 and cloves pounded, and sweet herbs; 
 bind them with the yolks of six eggs, 
 and a quart of cream: put them into 
 skins, like black puddings, and boil them 
 over a Slow fire in white wine, with salt 
 and bay leaves; let them cool in this 
 liquor, and wher wanted, broil, and serve 
 them very hot. 
 
 Caur’s Liver Roasted.—Wasb and wipe 
 it; then cut a long hole in it, and stuff it 
 
 (110 ) 
 
 CAL 
 
 with crumbs of bread, chopped anchovy, 
 a good deal of fat bacon, onion, salt, 
 pepper, a bit of butter, and an egg; sew 
 the liver up; lard it, wrap it in a veal 
 caul, and roast it. Serve with good 
 brown gravy and currant jelly. pact) 
 
 Another way.*—Lard a calf’s liver with 
 
 streaky bacon; roast and baste it fre- 
 
 quently with its own gravy. Site 
 
 Third way.*—Lard a fine calf’s liver, 
 and pickle it in vinegar, with an onion, 
 cut into slices, parsley, salt, pepper, 
 thyme, and a bay leaf. When it has 
 been soaked for twenty-four hours, fasten 
 it on a spit, roast, and baste it frequently. 
 Glaze it with a light glaze, as it is na- 
 turally ef a black colour. Serve under it 
 a brown poivrade. ‘ 
 
 Catr’s Liver Sausages.—These are 
 made in the same way as other sausages. 
 The meat used gives the name. . 
 
 Caur’s Liver Sauté.*—Cut a calf’s 
 liver in slices, about a quarter of an inch 
 thick, and make each slice of an oval 
 form, when thus prepared, season them 
 with salt, pepper, spices, and sweet 
 herbs ; put half a pound of butter into 
 your tossing-pan and warm it, then lay in, 
 your liver, and as soon as ene side is 
 brown, turn it and do the other ; when. 
 all are done, put them into a saucepan, 
 take the butter from the tossing-pan, and 
 put into it a glass of champagne, four 
 ladlesful of espagnole, reduce them to 
 half, strain it over your liver, and heat. 
 (without boiling) the whole together. 
 
 Dish the liver en couronne, and pour the - 
 
 sauce over. 
 
 CauFr’s Liver Scolloped.—Take a very 
 nice white liver, cat it in slices, pared 
 in the shape of hearts. Then stew some 
 fine herbs, parsley, shalots, and mush-_ 
 rooms, for a little time; toss up the 
 liver in it, over a gentle fire, season it, 
 and when done on one side, turn it on 
 the other. Dish the liver; puta little 
 flour with the herbs, moisten them with 
 alittle gravy and broth, and let them 
 stew for ten minutes. Squeeze in the 
 juice of a lemon, and cover the liver that 
 you have dished en miraton. 
 
 Caur’s Liver Stewed.*—Cut a very 
 good calf’s liver into slices an inch a 
 melt some butter in a frying-pan, an 
 then put in the liver, and brown it well. 
 on both sides, season it well. 
 from the pan, and set it to stew with the ° 
 butter, and chopped parsley, scallions, 
 shalots, garlic, and alittle flour; moisten > 
 it with halfa pint of wine; give the sauce 
 a boil, and when ready to serve, add a_ 
 little vinegar. ; 
 
 Caur’s Liver Stuffed.*—Take a very 
 fine calf’s liver, and lard it with large 
 pieces of bacon, seasoned with four sorts 
 
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 Take it - 
 
 
 
 
 

 
 CAL 
 
 of spice, pepper, salt, shred parsley, and 
 Onions: lay slices of bacon at the bottom, 
 
 ‘and round, a braising or stewpan, putin 
 
 the liver, with four carrots, four onions, 
 
 one of them stuck with cloves, three 
 ‘bay leaves, a little thyme, a bunch of 
 
 parsley and scallions, salt, and a bottle 
 of white wine, cover it with bacon and 
 paper, and place it over a stove; when 
 
 ‘it boils, cover the stove, put the pan on 
 
 again with ashes on the lid, let it simmer 
 for two hours. When done, strain the 
 liquor, and put four spoonsful of it with 
 four of potvrade, reduce them to half, 
 and pour this sauce over the liver. 
 Catr’s Pluck &@ la Bourgevise.—The 
 pluck comprehends the heart, the lights, 
 and spleen, cut these in pieces, soak them 
 well in cold water, and blanchthem; then 
 put them ina stewpan,a little butter, and 
 a bunch of sweet herbs, add a little flour, 
 and moisten with stock. When done, 
 and well flavoured, put to it the yolks of 
 three eggs, diluted with milk, thicken it 
 over the fire, and when ready to serve, 
 
 ‘put in a little verjuice. 
 
 Another way.— Boil the lights and part 
 of the liver, roast the heart stuffed with 
 Suet, sweet herbs, parsley, all chopped 
 Small, a few crumbs, some pepper, salt, 
 nutmeg, and a little lemon peel; mix it 
 with the yolk cf an egg. When the 
 lights and liver are boiled, chop them 
 very small, and put them in a saucepan 
 with a bit of butter rolied in flour, some 
 ase and salt, with a little vinegar or 
 
 emon-juice; fry the other part of the 
 liver with some slices of bacon, lay the 
 mince at the bottom, the heart in the 
 middle, the fried liver and bacon round, 
 with crisped parsley. Serve with plain 
 butter. 
 
 Caur’s Tails.—Must always be scald- 
 
 ‘ed; if for fricandeaua, lard and braise 
 
 them ; they may then be served with any 
 sauce, and in any way you choose. 
 
 - Catr’s Tails au Blanc.*—Prepare some | 
 
 ealf’s tails as en Terrine, and having 
 mixed the flour with them, moisten with 
 
 “water; put to them a bunch of parsley 
 
 and scallions, two bay leaves, mush- 
 rooms, salt and a little pepper; skim as 
 directed in the above-mentioned re- 
 ceipt; add some small onions, and let it 
 simmer, but not boil. When ready to 
 serve, thicken it with the yolks of four 
 eggs. This ragoit may be made brown as 
 wellas white; it is coloured with a roux. 
 
 Catr’s Tails and Cabbages.—Scald 
 calves’ tails and pickled pork, scald also 
 a good savoy for about half an hour; take 
 it out, press all the water from it, cut it 
 in quiarters, tie it, and braise all together 
 in stock, with slices of bacon, spices, 
 and herbs. When done, take them out, 
 
 C11.) 
 
 CAN 
 
 and clear away the fat. Serve with good 
 thick cullis. 
 
 Caur’s Tails en Macédoine.*—Take 
 eight calves’ tails with their skins on, 
 scald and blanch them; cut, and boil 
 them in Madeira wine; when done, drain, 
 and put them on the table-dish; garnish 
 with veal sweetbreads @ la flamande, 
 onions glazed, and mask each piece of 
 the tails very carefully with a Macédoine. 
 
 Caur’s Tails en Terrine.* — Divide 
 seven or eight calves’ tails at the joints, 
 toss them up in some butter, taking care 
 not tocolour them ; then add four small 
 spoonsful of flour, mix them well, and put 
 in four ladlesful of consommé, and stir 
 the ragofit till it boils, skim it well; pat 
 to it a small basket of mushrooms, a 
 bunch of parsley and some scallions. 
 When it is about three parts done, skim 
 off alj the fat, and when quite done, take 
 out the pieces of tails, and the mush- 
 rooms, with a spoon with holes in it, and 
 put them in another saucepan ; add to 
 the sauce a ladleful of velouté, and when 
 properly reduced strain it over the tails; 
 poach some veal quenelles, put them 
 into your tureen ; toss up some shoulder 
 of veal kernels, and veal sweetbreads cut 
 in pieces, in a little butter, and having 
 drained, put them also into the tureen. 
 Thicken your ragoft with five yolks of 
 eggs, Stir them in over the stove, but do 
 not let it boil; as soon as you find it 
 sufficiently thick, pour it into the tureen, 
 over the gwenelle, and other articles, 
 which must be kept hot. 
 
 Car’s Tongue.*—Must hang till ten- 
 der; lard and season it moderately, and 
 boil it. They may be dressed in any 
 form, and served with what sauce you 
 please. 
 
 Caur’s Tongues au Miroton.*—Prepare 
 and lard as above, braise them. When 
 done, and cold, cut them in slices, put 
 them in a stewpan, with mushrooms and 
 sweet herbs, moistened with veal gravy, 
 or blond, when done, add a little vinegar. 
 
 Caur’s Tongue, with Sauce Piquante.* 
 —Soak eight calves’ tongues, and blanch 
 them for a quarter ofan hour; then cool, 
 trim, and lard them with well-seasoned 
 bacon. Put the tonguesin a braise, or 
 stew them with carrots, onions, cloves, 
 thyme, bay leaves, and a ladleful of stock. 
 They will require three hours cooking. 
 When done, take offthe skins, glaze, and 
 place them round a dish, with an oval 
 crodton in the centre. Serve with sauce 
 piquante, 
 
 CANAPES.* — Cut some slices, of 
 bread about an inch thick, and having 
 taken off the crusts, form the crumb into 
 whatever shapes you may think proper ; 
 such cal i ha squares, lozenges, &c. ; 
 
CAN 
 
 fry them in good olive oil, to a nice co- 
 lour, and drain them. ‘Take some an- 
 chovies, hard eggs, (the yolks and whites 
 separate), gherkins, eapers, &c. chop 
 them. small, place them on the fried 
 bread, (having previously seasoned them 
 with salt and vinegar), and pour over 
 the whole, and serve this as a side dish. 
 Canares.*—Roll out three quarters of 
 a pound of puff-paste, keeping it long and 
 narrow; do net let it be more than a 
 quarter of an inch thick, and about three 
 inches wide. Cut the paste across with 
 a sharp knife, in slips three-eighths of an 
 inch in width, and place them on the 
 cut side, on a baking-plate, each two 
 inches apart; bake them in a hot oven, 
 and when nicely coloured, sprinkle them 
 with sugar, and glaze them. Wher done, 
 remove them from the plate; and just 
 before they are served, mask them with 
 apricot marmalade, or any other you may 
 
 like better, and arrange them on your. 
 
 dish en couronne. 
 
 Canares with Pistachios,*—Make the 
 eaxapés according to the above direc- 
 tions. When glazed, whip up the white 
 of an egg with an ounce of fine sugar} 
 cover the canapés with this, and then 
 mask them with pistachio nuts, chopped 
 smal]. Garnish them with apple-jelly. 
 The canapés may be glazed and masked 
 with any sort.of sweetmeat or jelly you 
 may think proper to use. 
 
 CANAPIES.—Cut some pieces of the 
 crumb of bread about four inches long, 
 three inches wide, and one inch thick, 
 fry them in boiling lard, till of a light 
 brown colour; then put them on a 
 drainer, and cut into slips some breast 
 of fowl, anchovies picked from the bone, 
 pickled cucumbers, and ham or tongue, 
 Then butter the pieces of bread on one 
 side, and lay upon them alternately the 
 different articles, till filled. Trim the 
 edges, and put the pieces (cut into what 
 form you please) upon a dish, with slices 
 of lemon round the rim; and serve ina 
 
 sauce-boat, a little mixture of oil, vine-. 
 
 gar, cayenne pepper, and salt. 
 CANARY (4rtifictal).— Fill a cask 
 that has contained good Malaga wine 
 with spring-water, and for each galloa 
 of water, put six pounds of Malaga 
 raisins bruised, and over every twenty 
 gallons, sprinkle a bandful of calx-wine. 
 Close the cask 5 cover it with cloths, and 
 Jet it stand four or five days in a warm 
 place to ferment; then open it, and 
 should the raisins float, press them 
 down ; cover it again, and let it stand a 
 month, looking at it, and pressing down 
 the raisins as above, every four or five 
 days. At the month’s end, tap the vessel 
 a few inches above the bottom, and if the 
 
 ( 112 ) 
 
 CAN 
 
 liquor is properly flavoured, draw ‘it off 
 into another Malaga cask; and to every 
 twenty gallons add a pint of brandy, a 
 quart of Alicant wine, two eggs well 
 beaten, and let it stand till fit for drink- 
 ing. A little loaf-sugar may be added 
 if not sufficiently sweet. Put into the 
 whole a small quantity of white wine, or 
 good cider,tomakeitbrisk. = ss’ 
 
 CANDYING.— Fruit intended for 
 candying must be first preserved, and 
 dried in a stove before the fire, that none 
 of the syrup may remain in it. Sugar 
 intended for the use of candying must be 
 thus prepared: put into a tossing-pan a 
 pound of sugar, with half a pint of water, 
 and set it over a very clear fire. Take 
 off the scum as it rises; boil it till it 
 looks clear and fine, and take out a-little 
 in a silver spoon. When it is cold, if it 
 will draw a thread from your spoon, it is 
 boiled enough for any kind of sweetmeat. 
 Then boil your syrup, and when it be- 
 gins to candy round the edge of your 
 pan, it is candy height. It is a great 
 mistake to put any kind of sweetmeat 
 
 into too thick a syrup, especially at the. 
 
 first, as it withers the fruit, and both the 
 beauty and flavour are thereby destroyed. 
 
 Canpby (to), Flowers.—Take the best 
 treble-refined sugar, break it into lumps, 
 and dip it piece by piece into water ; put 
 them into a vessel of silver, and melt 
 them over the fire; when it just boils, 
 strain it, and set it on the fire again, and 
 let it boil till.it draws in hairs, which 
 you may perceive ar holding up your 
 spoon; then put in the flowers, and set 
 them in cups or glasses. When it is ofa 
 hard candy, break it in lumps, and lay 
 it as high as you please. Dry it ina 
 stove, or in the sun, and it will look like 
 sugar-candy. 
 
 Canpy (ail Sorts of Fruit). — When 
 finished in the syrup,putalayer intoanew 
 sauce, and dip it suddenly into het water, 
 to take off the syrup that hangs about it; 
 put it on a napkin before the fire to drain, 
 and then do some more on the sieve. 
 
 | Have ready-sifted double-refined sugar, 
 
 which sift over the fruit on all sides, till 
 quite white. Set it on the shallow end 
 of the sieves in a lightly-warm oven, and 
 turn it two or three times. it must 
 not be cold till dry. Watch it carefully, 
 end it will be beautiful. jes 
 
 CANELLONS.—Make a stiff paste, 
 with a little melted butter, a spoonful or 
 two of water, some rasped lemon-peel, 
 an egg, a quarter of a pound of flour, and 
 half that quantity of sugar; roll it very 
 thin; make a little cane of card-paper, 
 butter it well on the outside, and wrap it 
 in some of the paste; bake it a few mi- 
 nutes; take out the card, and fill the 
 
 _pie 5 
 
 
 
 nine 
 

 
 
 
 CAN ( 3) CAP 
 
 paste with currunt jelly,or any other jelly 
 or sweetmeat you please. 
 
 ~ Canne.ions’ Fried.*—Roll out some 
 puff-paste very thin and long, moisten 
 the surface lightly, and place along it, at 
 equal distances, small He of apri- 
 cot, peach, or any other marmalade; 
 spread it about two inches and a half 
 long, but not more than half an inch in 
 width; turn the remainder of the paste 
 over, press down the edges, then cut the 
 cannellons, leaving a quarter of an inch 
 beyond the marmalade each way; press 
 the paste together all round, to keep in 
 the preserve; and when all are cut, put 
 - them into a pan and fry them; when 
 done, drain them in a napkin, and sprin- 
 kle them with powder-sugar. 
 
 Cannetions Glacés.—Roll out some 
 puff-paste thin, and about eighteen 
 inches square, and cut it into twenty- 
 four strips: have by you as many pieces 
 of beech-wood turned, about six inches 
 long, and three quarters of an inch in 
 diameter, a degree less at one end than 
 at the other. Sutter these pieces of 
 wood, and having moistened your strips 
 of paste, wind one round each of them, 
 beginning at the smallest end, so as to 
 form a sort of screw, four inches in 
 length; lay them on_ baking-plates, 
 pretty distant from each other, dorez 
 and put them into a hot oven. When 
 of a nice colour, sprinkle them with 
 sugar, and glaze; as soon as you re- 
 move them from the oven, take out the 
 pieces of wood, and lay them on a cool 
 slab. When wanted for table, fill them 
 with apple or any other jelly you may 
 chuse. j 
 
 Cannetions Meringués* — Whip the 
 whites of two eggs, and having mixed 
 them with two spoonsful of powder- 
 sugar, then mask the cannellons; when 
 baked, crush a quarter of a pound of fine 
 sugar, and roll the cannellons in it; re- 
 place them afew minutes in the oven, 
 and then finish. The masking of these 
 cannellons may be varied according to 
 taste, with pistachios, dried currants, 
 &c. the former cut in ees the latter 
 well washed, dried and mixed with an 
 equal quantity of sugar. 
 
 Cannetions a la Parisienne.*—Make 
 twenty pannequets, garnish them with 
 apricot or quince marmalade ; roll them 
 as usual, and then cut each in half, trim, 
 and dip them in eggs, like croquettes, 
 bread and fry them. When done, glaze 
 and serve them immediately. 
 
 These cannellons may also be covered 
 with creams, or preserves of any kind 
 you please. 
 
 Cannetions Pralinés with Filberts.*¥— 
 Mince a quarter of a pound of filberts, 
 
 and mix them with two ounces of powder 
 sugar, and a very little white of egg: 
 prepare the cannellons as above; just 
 before you put them into the oven, roll 
 them in the filberts, so as to cover them 
 with that mixture; take care to return 
 each to its place on the baking-plate ; 
 put them in a moderate oven, and colour 
 them a good yellow. Finish as above. — 
 
 CANNELLONS with Sugar.* — Prepare 
 the cannellons as usual, roll them in 
 grained sugar, and finish. 
 
 CAPERS, To Pickle.—The tree that 
 bears capers is called the caper shrub or. 
 bush, of which they are the flower-buds. 
 They are common in the western parts 
 of Europe, and we have them in some of 
 our gardens; but Toulon is the principal 
 place for them. Some are sent us from 
 Lyons, but they are flatter, and not so 
 firm. Some come from Majorca, but 
 they are salt and disagreeable. They 
 gather the buds from the blossoms before 
 they open, then spread them upon the 
 floor of a room where no sun enters, and 
 there let them lie till they begin to 
 wither. They then throw them into a 
 tub of sharp vinegar, and after three 
 days, they add a quantity of bay-salt. 
 When this is dissolved, they are fit for 
 
 acking, and are sent to all parts of 
 urope. The finest capers are those of 
 a moderate size, firm, and close, and 
 such as have the pickle highly flavoured. 
 Those which are soft, flabby, and half 
 open, are of little value. 
 
 Caprers, Fine and Coarse.*—The fine 
 capers are made use of in garnishing 
 dressed salads, and to put whole into 
 sauces; the coarser sorts are used in 
 sauces where it is necessary to chop up 
 the capers. 
 
 Carer Sauce for Fish.— Take some 
 melted butter, into which throw a small 
 bit of glaze; and when the sauce is in a 
 state of readiness, throw into it some 
 choice capers, salt, and pepper, and a 
 spoonful of essence of anchovies. 
 
 Carer Sauce a la Francoise.—Take 
 some capers, cut them small; put some 
 essence of ham into a small saucepan, 
 with a little pepper; let it boil, then put 
 in the capers; let them boil up two or 
 three times, and pour into a boat. 
 
 Carer Sauce (to imitate).—Boil some 
 parsley very slowly, to let it become of a 
 bad colour, then cut it up, (but do not 
 
 chop it fine); put it into melted butter, 
 
 with a tea-spoonful of salt, and a dessert- 
 spoonful of vinegar. Boil up, and then 
 serve. 
 
 Carne Sauce for Meat.—Take some 
 capers, chop half of them very fine, and 
 put the rest in whole. - Then chop some 
 prey en a little grated bread, and 
 
CAP (114)  OxaeP 
 
 put to it some salt. Put them into but- 
 
 ~ ter, melted very smooth; let them boil 
 
 uP» and then pour them into a sauce- 
 oat. 
 
 ‘Caper Sauce for Meat.—Having some 
 butter sauce made hot, mix in a few 
 chopped capers, with one squeeze of 
 lemon-juice ; melted butter will make 
 the same, but of an inferior kind. — 
 
 CAPILLAIRE, To Make.—Take four- 
 teen pounds of sugar, three pounds of 
 coarse sugar, Six eggs beat in with the 
 shells, three quarts of water; boil it up 
 twice; skim it well, then add to it a 
 quarter of a pint of orange-flower water ; 
 strain it through ajelly-bag, and put it 
 into bottles; when cold, mix a spoonful 
 or two of this syrup, as it is liked for 
 sweetness in a draught of warm or cold 
 water. 
 
 CaPILLAIRE, Syrup of.*—The capil- 
 Jaire of Canada, although that of Mont- 
 pellier is equally good, is a very odo- 
 riferous vegetable, light and agreeable, 
 but so extremely volatile, that the 
 greatest part of it is dissipated during 
 the preparation of thesyrup. To pre- 
 serve then the odour of the capillaire, 
 when your syrup is sufficiently done, 
 pour it, whilst boiling, upon some fresh 
 capillaire coarsely chopped up; then 
 cover your vessel, and let it stand until 
 it is quite cold, then pass it through a 
 boltiag-cloth to separate it from the 
 leaves of the capillaire. 
 
 Take one ounce of the capillaire from 
 Canada; put it into a glazed pan, pour 
 upon it four pints of boiling water, leave 
 it to infuse for twelve hours over some 
 warm ashes; strain it and let it run into 
 a vessel, it will give you a strong tinc- 
 ture of capillaire; melt in this tincture 
 four pounds of sugar, put the whole into 
 a preserving-pan, and putit on the fire, 
 and clarify it with the white of an egg, 
 continue the cooking; when your syrup 
 is perlé,-put some fresh capillaire, chop- 
 ped, into a pan, and pour your syrup, 
 whilst boiling, upon it; cover your pan 
 carefully, and let it cool; when your 
 syrup is cold, you may flavour it if you 
 please. Put it into bottles, and cork 
 them hermetically. 
 
 CAPILLAIRE, Syrup of.*—Take some 
 good capillaire, chop it up, not very 
 small, put it upon a sieve ; pour upon it 
 some boiling water, and. then let it in- 
 fuse for ten hours in a vessel well co- 
 vered; strain this infusion, and put into 
 it some sugar boiled aw. cassé ; clarify 
 ‘this syrup with the whites of egys 
 ‘whipped; skim it till it is very clear; 
 when it rises, take it off the fire, an 
 by it to cool, then put it into bot- 
 tles. 
 
 
 
 
 
 
 
 
 
 
 
 
 Viard and Beauvilliers,;whose receipts — 
 are nearly the same, boil their capillaire 
 for aquarter of an hour in river-water ; 
 after having passed this boiling through 
 a:sieve, they put into it some powder- 
 sugar, and clarify their syrup with water, 
 or a whole egg beaten up; then skim it 
 and when it is very. clear and has boiled 
 au lissé, they take it off the fire, and put 
 into it, some orange-flower water; : 
 strain it through a napkin or straining- 
 bag, leaving it to cool before putting 1t 
 into bottles. : whee 
 
 For three pints and a half of syrup, 
 you must use two good ounces of ca- 
 pillaire, four pints of water, and four 
 pounds of sugar, powder-sugar is the 
 best, as it prevents syrups from candy- 
 ing. 
 CAPILLAIRE, Syrup of.—Put an ounce 
 of the leaves of the herb called Maiden- 
 hair, for a moment, into boiling water 3 
 take them out, and put them ina little 
 tepid water, leaving them to infuse for 
 at least twelve hours upon hot embers; 
 then strain them through a sieve; next 
 puta pound of sugar into a saucepan, 
 with a good glass of water; boil it to the 
 same degree as for syrup of violets, then 
 put to it the capillaire, or Maiden-hair 
 water, not suffering it to boil; take it 
 off the fire as soon as it is well mixed 
 with the sugar; put it into an earthen 
 pan closely covered, and set the pan, 
 
 uring three days, over hot embers, 
 keeping the heatas equal as you can, but 
 not too violent. When the syrup will 
 extend intoa strong thread between your 
 fingers, put it into bottles, taking care 
 Bor ie cork them till the syrup is quite 
 cold. 
 
 CaPILLAInE, Syrup.—Take two quarts 
 of fine syrup, and boil it to ablow; boil 
 twice or three times, two gills and a haif 
 of orange-flower water, skimming it all 
 the time; put it into new bottles and 
 cork it up the next day; put pieces of 
 bladder over the corks, but mind that it 
 is a fine syrup before you take it off. 
 CAPILOTADE @ PItalienne.—Cut 
 up a cold roast fowl; then take a good 
 slice of butter, and some shred mush- 
 rooms and potherbs; fry these till they 
 are about to turn brown, with a tea- 
 spoonful of flour; then add to them.a 
 large glass of white wine. Let the whole 
 simmer together for a quarter of an hour; 
 next put in the pieces of fowl, and heat 
 them up for a few minutes. Garnish 
 your dish with fried slices of bread ; and 
 just. before you serve, pour into the 
 saucepan two table-spoonsful of oil, tak- 
 ing care that it does not boil, and stir it 
 up well with the sauce. — a 
 CAPON, Botled.—Draw your capon, . 
 
 
 

 
 ‘CAP 
 
 -- wash it, and fill the inside with oysters. 
 Cut aneck of mutton in pieces ; boil it, 
 and skim it well; putin the capon, and 
 when it boils, skim it again; take care 
 that you have not more broth than will 
 Just cover the meat; then put in about 
 a pint of white wine, whole pepper, 
 cloves, and mace. About a quarter of 
 
 an hour before it is finished, put in three 
 anchovies, carefully washed and boned ; 
 you may also, if you think proper, add 
 parsley and sweet herbs. When it is 
 sufficiently done, put some sippets into 
 a dish, take the oysters out of the capon, 
 put them into the broth, and pour it 
 over the sippets, then place the capon 
 in the middle, and squeeze either an 
 orange or lemon over before you serve. 
 
 Capon, tochnose.—If it is young, his 
 
 spurs are short and his legs smooth 5 if a 
 true eapon, a fat vein on the side of his 
 breast, the comb pale, and a thick belly 
 and rump; if frésh, he will have a close 
 hard vent; if stale, a loose open vent. 
 . Capon, with Cray-fish.—Stew a capon 
 @ la braise ; then make a rago(it of mash- 
 rooms, truffles, and the tails of cray-fish; 
 toss itup with a little melted lard,moisten 
 with a good deal of veal gravy, and 
 thicken it witha cullis ef cray-fish; then 
 take up your capon, let it drain, then 
 put it in a dish, and pour your ragott 
 over it and serve. 
 
 You must be careful not to let your ra- 
 goit boil after you have put in your 
 crayfish eullis, for, if it should, it will 
 turn; therefore only keep it over hot 
 embers. 
 
 Capon dressed the French way.—Take 
 @ quart of white wine, season the capon 
 with salt, cloves, and whole pepper, a 
 few shalots; and then put the capon in 
 an earthen pan; you must take care it 
 has not room to shake; it must be co- 
 vered close, and done over a slow char- 
 coal fire. 
 
 Capon, to fricassée.—Take a capon 
 either roast or boiled, cut it up, and take 
 the pinions from the wings and the brawn 
 from the joints.. Being thus prepared, 
 putit intoa pan, take the yolks of five 
 eggs, some minced thyme, and sliced 
 nutmeg, mix them well together, and 
 put them into the pan with clarified but- 
 ter, half hot, and fry them till they are 
 brown, then turn them out; then put 
 the yolks of three eggs, an onion cut in 
 quarters, anchovies, and a little grated 
 nutmeg, into some white wine, strong 
 broth, or gravy; then pour out what 
 liquor is in your pan, and put to ita 
 jadleful of butter; put this layer into 
 your pan, and keep it continually shak- 
 ing over a slow fire, till it thickens (if it 
 is too thick it may be thinned with white 
 
 ( 115 ) 
 
 CAP 
 
 wine); then put your fowl into a dish, 
 pour in your sauce. Garnish it with 
 slices of lemon, and hard yolks of eggs 
 chopped small, and serve. 
 
 Capon, au gros sel.* — After having 
 drawn and trussed a capon, rub it over 
 with lemon, and cover it with slices of 
 bacon, and put it into a stewpan with 
 some onions, carrots, the neck, the giz- 
 zard, and some pieces of veal; mix the 
 whole together with some douzd/on, and 
 let it stew over a gentle fire, from about 
 an hour and a half to two hours. Serve 
 it with rock salt sprinkled over it, anda 
 good gravy. 
 
 Capon, au gros sel.—It is usually an 
 old eapon that is dressed in this way. 
 Having drawn and trussed it, cover it 
 with rashers of bacon to preserve its 
 whiteness; tie it up and put it intos 
 saucepan, with a sufficient quantity of 
 water. When done, serve with a little 
 of its broth, and some rock salt sprinkled 
 over it. A capon is esteemed a great 
 delicacy ; they are best about seven or 
 eight months old, and are almost always 
 served roasted 3 should they not be very 
 tender, they may be dressed en daube, 
 like a turkey. 
 
 Cavon, the Ltalian fashion.—Boil some 
 rice in mutton broth till it is very thick, 
 adding salt and sugar; then boil some 
 Bologna sausages very tender, mince 
 them very small, add some grated cheese, 
 sugar, and cinnamon, mix the whole to- 
 gether; then your capon being boiled or 
 roasted, cut it up, and lay it ona dish 
 with some rice, strew over it some of the 
 sausage, cinnamon, grated cheese, and 
 sugar, and lay on the yolks of raw eggs; 
 thus make two or three layers, lay some 
 eggs, butter, or marrow on the top of all, 
 and set it over a chafing-dish of coals, or 
 in a warmoven. 
 
 Caron, larded with Lemon.—Let your 
 capon be first scalded, then take a little 
 dust of oatmeal to make it lock white; 
 then take a pint of stock, a bunch of 
 sweet herbs, two or three dates, cut long- 
 ways, some currants parboiled, a little 
 whole pepper, a blade of mace, and a 
 nutmeg, thicken it with almonds, season 
 with sugar, verjuice, and a little butter; 
 then lard the capon with thick lardons 
 of bacon and preserved lemon, boil it; 
 when done, place it in a deep dish, and 
 pour the stock over it. Garnish with 
 preserved barberries and sippets. 
 
 Capon with Oysters.—Dress a capon 
 a la braise, then simmer some mush- 
 rooms and trufiles in some veal gravy 
 over a stove, and thicken it with a cullis 
 of veal and ham; then give some oysters 
 twoor three turns in their own liquor 
 over the fire to blanch them, but do net 
 
 
 
) CAP (116) CAP. 
 
 Jian Lar gamer io — 
 erste ui apg oo" 
 
 let them boil ; take them off, clean them 
 well, and put them into the ragotit you 
 have prepared, set it over the fire to 
 heat, but do not let it boil; take up the 
 capon, let it drain, then lay it in a dish, 
 pour the ragott ever, and serve it hot. 
 
 Capon uxth Oysters and Chesnuts.— 
 Boil twelve large chesnuts till they are 
 soft, then peel them and put them into 
 claret wine warmed with the same num- 
 ber of oysters parboiled; spit the capon, 
 and put these into the inside of the capon, 
 and stop them in with butter, roast 
 it before a quick fire, baste it with fresh 
 butter, and when it begins to drip, pre- 
 serve the gravy; then take half a pint 
 of claret, put into it fifteen or twenty 
 large chesnuts boiled, and the same 
 number of oysters, a piece of butter, and 
 some whole pepper; stew all these to- 
 gether till half has stewed away; when 
 your capon is roasted, put the gravy 
 which you have saved into the sauce, 
 bread the capon, place it on a dish, pour 
 the sauce all over, and serve. 
 
 ‘Caron Pasty.—Roast acapon, let it be 
 cold, take the flesh from the bones and 
 slice it, but keep the thighs and pinions 
 whole. Add to the flesh of the capon, 
 four sweetbreads and half a pint of oys- 
 ters, season them with salt, cloves, nut- 
 meg. and mace, sweet marjoram, penny- 
 royal, and thyme, minced; lay a sheet 
 of paper or paste in your pasty-pan, and 
 lay the thighs and pinions on the bottom, 
 and strew them over with sliced onions, 
 then put in the flesh of the capon, the 
 sweetbreads, and the oysters, cut in 
 halves; over these strew a handful of 
 chesnuts, boiled and blanched, then put 
 butter over them, close up your pan and 
 bake it; when done, add .gravy, good 
 stock, drawn butter, anchovies, and 
 grated nutmeg; garnish with slices of 
 lemon, andserve. Turkey may be done 
 in the same manner. 
 
 Caron with Pease.—Boil a fat piece of 
 beef with a capon, 2 piece of bacon, and 
 alittle salt; when the capon is almost 
 boiled, take it out, and braise some pease 
 and boil them in the broth; then take 
 oa beef, and put in the capon again 3 
 when all is sufficiently done, take up 
 the pease, strain them, and put them 
 into a saucepan to boil by themselves; 
 when done, dish the capon, pour the 
 strained pease over it and serve. 
 
 Caron ix Pilau.*—Truss a capon with 
 
 the claws inside, and tie it up; put it. 
 
 intoa stewpan with some good consommeé, 
 and cover it with a slice of bacon; when 
 the capon is about three parts done, put 
 in half a pound of rice well washed ; let 
 it stand over the fire till the rice is per- 
 feetly creed, then drain the capon, and 
 
 jelly, then put # into an earthen 
 
 dish it. Addtothe rice some saffronin 
 
 powder, and a good pimento; butter, 
 and placeitround the capon. = 
 
 Capon Pudding.—Roast a capon, take 
 out the meat of the breast, mince it 
 small, then cut some pig’s feet very 
 thin, put these into a saucepan, witha 
 couple of roasted onions; then pound 
 them in a mortar with sweet herbs and — 
 shred parsley, seasoned with spices and 
 mixed with the whites of two or three 
 eggs beaten.. Beat up the yolks of 
 twelve eggs in a quart of milk, boil it to 
 acream; then mix all together, and just 
 warm it over the fire; put these into 
 skins the same as you do marrow pud- 
 dings; blanch them in water and milk 
 with slices of onions; when you use 
 them, spread a sheet of paper over with 
 lard, lay it on a gridiron, broil your 
 puddings on it over a’gentle fire, and 
 serve them. DN ENR 
 
 Caron au Riz.*—Draw and truss your 
 capon, and cover it with slices of bacon ; 
 then wash thoroughly a quarter of a 
 pound of rice; drain it and let itdry be- 
 fore the fire, then put it into some Jouzs- 
 lon, and let it stew, moistening it and 
 stirring it from time to time; when it is 
 done, keep it on warm ashes and soak | 
 some crust of bread in it; drain your 
 capon which you have cooked, by itself, 
 take off the slices of bacon, and serve it 
 on a dish with the rice round it, and 
 pour over the whole some clear veal 
 gravy. . 
 
 Capon with Rice.—Cover a capon witha 
 thin layer of bacon, and putit ina sauce- 
 pan with a pound of rice, half under the 
 fowl], and half above it ; fill up the sauces 
 pan with stock, and salt to your taste. 
 Put the whole over a slow fire, with some 
 charcoal on the lid of the saucepan. 
 When the rice has absorbed the whole. 
 of the stock, serve it under the fowl. 
 
 Capons, in general, are dressed the 
 same as fowls. evan oni 
 
 Capon, Soused.—Take a full-bodied 
 capon, prepare it as for the spit, then 
 lay itin soak four hours -with a knuckle 
 of veal well jointed ; then boil them with 
 a gallon of water, skim it well, put in 
 five or six blades of mace, two or three 
 races of sliced ginger, three fennel, and 
 three parsley roots. When the capon is 
 boiled, take it up and put to your soused 
 broth a quart of white wine, boil it toa 
 any 
 and put your capon into it with three 
 lemons sliced, then cover it close for 
 use. When you serve it, garnish with 
 barberries, slices of lemon, nutmeg, 
 mace, and some of the jelly. ° va 
 
 Caron Roasted with Sweet Herbs.— 
 When you have drawn the capon, put 
 
 Se 
 
 
 

 
 CAR (117°) CAR 
 
 your finger between the skin and flesh 
 to loosen it; grate some bacon (the 
 
 quantity of two eggs), and add to it one 
 truffle, one mushroom, a little parsley, | 
 
 and garden-basil ; season these with salt, 
 pepper, and spices, mix these all well 
 together, and put them between the 
 skin and flesh of the capon, and sew up 
 the end ; then lard the capon with slices 
 of veal and ham, putting a little sweet 
 herbs, salt, and pepper between ; then 
 wrap it up in sheets of paper, and put it 
 on the spit to roast. By the time it is 
 roasted, have ready a ragofit of veal 
 sweetbreads, fat livers, mushrooms, 
 - truffles, morels, artichoke- bottoms, as- 
 paragus-tops in their season, which 
 should be tossed up with a little melted 
 lard, and. strengthened with a good 
 gravy; take off the fat, and thicken 
 it with a cullis of veal and ham, place 
 your capon on a dish, pour your ragoat 
 all over, and serve. Chickens, par- 
 tridges, ducks, pheasants, &c., may be 
 dressed in the same manner. 
 CAPSICUM Pods.—Gather the pods, 
 with the stalks on, before they turn red; 
 cut a slit down the side with a penknife, 
 _and take ont all the seeds, but as little 
 of the meat as possible; lay them ina 
 strong brine for three days, changing it 
 every day; then take them cut, lay 
 them on a cloth, and lay another over 
 them till they are quite dry; boil vine- 
 gar enough to cover them, put in some 
 mace and nutmeg beat small; put the 
 ds into a glass or jar, and when the 
 liquor is cold, pour it over, then tie 
 a bladder and leather over them. 
 ‘CARAMEL Conserve.*—Clarify the 
 quantity of sugar you may require, an 
 boil it to caramel; have ready some 
 cases of double paper; pour in your su- 
 gar to the thickness of half an inch, and 
 trace on its surface the forms you wish 
 it to have; when cold, break it accord- 
 ing to those marks. 
 _ This conserve may be coloured and 
 flavoured according to the fancy. : 
 CaraMEL Cover for Sweetmeats.—Dis- 
 solve eight ounces of double-refined su- 
 gar in three or four spoonsful of water, 
 and three or four drops of lemon-juice ; 
 then put it into a copper untinned skil- 
 let; when it boils to be thick, dip the 
 handle of a spoon in it, and put that into 
 a pint basin of water, squeeze the sugar 
 from the spoon into it, and so on till 
 you have all the sugar. Take a bit out 
 of the water, and if it snapsand is brittle 
 when cold, it is done enough; but only 
 let it be three parts cold, then pour the 
 water from the sugar, and having a cop- 
 er mould oiled well, run the sugar on it, 
 
 in the manner of amaze, and when cold | 
 
 
 
 you may put it on the dish it is to cover 3 
 but if, on trial, the sugar is not brittle, 
 pour off the water, and return it into the 
 skillet, and boil it again. It should 
 look thick like treacle, but of a bright 
 light goid colour. It makes a most 
 elegant cover. 
 
 CaRAMEL Croguant.—Take a copper 
 croquant top, and butter it all over, then 
 have some syrup boiling in a stewpan; 
 let it boil till it comes to caramel, take 
 the pan off, dip a three-pronged fork 
 into the syrup or from the spout of the 
 pan, and you will see strings hang tothe 
 fork; move the fork backwards and for- 
 wards over the croquant until you quite 
 cover it thick, have your little dish of 
 sweetmeats under, take this croquant 
 off the mould, and when cold putit over 
 ae presen and handle it very 
 ightly. 
 
 CARDAMUM Comfits. — Procure 
 your cardamums at the chemists, and 
 they will be in a shell; put them into 
 the oven to dry the skins, and they will 
 break; pick all the seeds from them, put 
 the seeds into a large comfit-pan, and 
 have a fire under the same as for others ; 
 mix your gum, starch, and syrup, and 
 finish them the same as carraway comfits, 
 
 Carpamum /Vater. — Take pimento, 
 carraway and coriander seeds, and lemon- 
 peel, of each four ounces; three gallons 
 of proof spirit, and a sufficient quantity 
 of water, distil, and sweeten it witha 
 pound and a half of sugar. 
 
 CARDOONS with Cheese. — String 
 and cut them an inch long, put them 
 into a saucepan with red wine, seasoned 
 with pepper and salt, stew them till they 
 are tender, put in a piece of butter rolled 
 in flour, and when of a proper thickness 
 pour them into a dish, squeeze the juice 
 of an orange into the sauce, and scrape 
 over them some Parmesan or Cheshire 
 cheese, and then brown them with a 
 cheese) but not of too high a co- 
 
 our. ' 
 
 Carpoons in Cheese.*—Add to the 
 sauce in which the cardoons are cooked, 
 grated Parmesan or Gruyere cheese} 
 and putit over them when placed in the 
 dish; cover them with bread-crumbs 
 and grated cheese, pour melted butter 
 over the whole; colour it in the oven, 
 or with a salamander. 
 
 Another way.—W hen the cardoons are 
 boiled, put a little cullis into a dish, and 
 lay on it as many bits of fried bread as 
 you have cardoons, which place on the 
 bread ; pour cullis over and strew grated 
 cheese over. Finish as above. 4 
 
 Carpoons (¢o dress).—Cut them in 
 pieces six inches long, and put them 
 ona string; boil till tender, have ready 
 
 
 
 
 
 z 
 ; 
 | 
 
 Ts 
 
 — 
 
CAR 
 
 a piece of butter in a pan, flour and fry 
 them. 
 
 They may also be tied in bundles, and 
 served as asparagus boiled on a toast, 
 and pour butter over. | 
 
 Carpoons 4 l’ Essence with Marrow.— 
 The same preparation as for Spanish 
 cardoons, receipt second. Take a few 
 pieces of beef-marrow, all ot a. size, 
 which you put to disgorge in warm 
 water, to draw out all the blood. When 
 thoroughly disgorged, blanch and stew 
 itin a little water, with a little salt, and 
 a few slices of lemon to keep it white. 
 When done, put it into the essence, 
 which is nothing but some espagnole 
 reduced. Drain the fat, and do not 
 forget to put a little sugar; which is 
 requisite in all dishes of cardoons, as it 
 makes them much better. 
 
 Carvoons, Fried and Buttered.—You 
 must cut them about six inches long, and 
 string them; then boil them till tender ; 
 take them out, have some butter in your 
 stewpan, flour them, and fry them 
 brown; send them in a dish, with 
 melted butter in a cup. Or, you may 
 tie them up in bundles, and boil them 
 like asparagus; put a toast under them, 
 and pour a little melted butter over 
 them; or cut them into dice, and. boil 
 them like pease: toss them up in butter, 
 and send them up bot. 
 
 Carpoons @ la Fromage.—After they 
 are strung, cut them an inch long, stew 
 them in a little red wine till they are 
 tender ; season -with pepper and salt, 
 and thicken it with a piece of batter 
 rolled in flour ; then pour them into your 
 dish, squeeze the juice of an orange over 
 it, then scrape Parmesan or Cheshire 
 cheese all over them; then brown it 
 with a cheese-iron, and serve it up quick 
 and hot. 
 
 Carpoons, Purée of.*—Boil some car- 
 doons in a é/anc, and cut them into small 
 pieces: have ready three large spoonsful 
 ef vefouté, and six of consommeé, in which 
 put the cardoons; set them on the fire 
 till reduced to a paste; then pass them 
 through a bolting; keep your purée as 
 thick as purées usually are, but if too 
 thick, put in a little cream; adda bit of 
 jelly about the size of a walnut; keep it 
 hot without boiling in the dazn marze. 
 
 Carvoons, Purée of, in Croustade.*— 
 Cut some slices about an inch and a half 
 thick from a large French loaf, fry them 
 of a light colour in butter, drain them; 
 take out the inner crumb, and fill them 
 with a purée of cardoons, having mixed 
 about half an ounce of butter in whilst 
 the purée was quite hot. 
 
 Carpoons @ la Sauce Blanehe.—The 
 same preparation as for Spanish car- 
 
 ( 18 ) : 
 
 CAR 
 
 doons, receipt second. only serve with 
 the sauce blanche, or French melted 
 butter.:) ory ; fk jae Md 
 
 Carvoons, Spanish.*—Cut them into 
 
 lengths of three inches, be careful not to © 
 
 use those which are hollow and green; 
 boil them for half an hour, then put them 
 into lukewarm water to cleanse them 
 from their slime; then dress them in 
 some stock, with a spoonful of flour, 
 some salt, onions, roots, a bunch of sweet 
 herbs, a little verjuice, and a little but- 
 ter; when done, put them into a cullis 
 with some stock; cook them for an hour 
 in this sauce, and serve. ia 
 
 Carpoons, Spanish.— Select a few 
 heads of cardoons, all very white. Cut 
 
 each leaf into slices of six inches long; 
 
 with the exception, however, of those 
 that are hollow, which are tough and 
 thready. Beard them of their prickles, 
 and blanch them, by putting the thickest 
 leaves into boiling water. When you 
 have given these a few boils, put in the 
 leaves of the heart; turn the middle 
 stalks into large olives, and blanch them 
 likewise. Then try a piece in cold water, 
 to see if the slime which is on the sur- 
 face will come off by rubbing. 
 take them off the fire immediately, an 
 
 throw them into cold water, as they are 
 done enough ; or you may cool the boil- 
 ing water, by pouring cvuld into it till 
 you are able to bear your hand in it, to 
 rub off all the slime. ‘This being done, 
 throw the cardoons into a blanc, give 
 them a single boil, and leave them in 
 the blanc. Wherever you wish to use 
 them, drain a sufficient quantity. Pare 
 
 both extremities, and mask them in a 
 
 stewpan, with four spoonsful of espagnole 
 and four spoonsful of consommé, a little 
 salt, and a little sugar. 
 over a sharp fire, that they may not be 
 done too much; be sure to skim off all 
 the fat. Dish them nicely. 
 sauce through 2 tammy before you mask 
 them. Send them up to table quite hot, 
 with a cover over them, to prevent their 
 getting dry. 
 
 Carpoons, Stewed, — Cut them in 
 pieces, take off the outside skin, wash 
 and scald them; put them into a stew- 
 pan, add stock enough to cover them, 
 boil till three parts done, and the liquor 
 nearly reduced; then add a little bé- 
 chamelle, and stew them gently till done. 
 Serve with sippets of fried bread round 
 the dish, and the cardoons in the centre. 
 
 Carooons au Velouté.—The same pre- 
 paration as for Spanish cardoons, receipt 
 
 second, Take some out of the diane, 
 trim and stew them in a little consommé, — 
 
 and when they are done, 
 
 2 
 
 drain and sauce 
 them with some velouté. ! 
 
 ee ae 
 , . 
 
 If so, 
 
 Let them boil 
 
 Strainsthe: @ 
 
 
 
 
 

 
 CAR 
 
 » CARP.—Carp live some time out of 
 water, and may therefore get wasted ; 
 it is best to kill them as soon as caught, 
 to prevent this. The same signs of fresh- 
 ness attend them as other fish. 
 
 Carp.*—When it is large, it is served 
 au bleu as a roast, having drawn and 
 taken out its gills (it should not be 
 scaled), put it upon a large dish, boil 
 some vinegar, and whilst it is boiling hot 
 
 our it over the carp, this will turn it 
 lue; then dress it in a thick dowzllon. 
 
 Roast.—W hen it is done, serve it upon 
 a napkin, garnished with green parsley, 
 as a dish of roast mazgre. 
 
 Carp au Blanc.*—Clean your carp, 
 and put it intoa fish-kettle with some 
 small onions, a good piece of butter, 
 worked up with some flour; moisten it 
 with two glasses of white wine, ard one 
 glass of water; let it boil quickly for an 
 hour and a half; when done, and the 
 sauce thick, serve it on a hot dish: you 
 must be careful not to let the sauce be 
 too thick. , 
 
 Carp Boiled in Wine.—Take the liver 
 of the carp cleen from the guts, three 
 
 anchovies, a little parsley, thyme, and 
 
 onion; chop them together, and take 
 half a pint of rhenish wine, four spoons- 
 ful of vinegar, and the blood of the carp; 
 stew them gently together, put it to the 
 carp, which must first be boiled in water, 
 with a little salt, and halfapint of wine: 
 but after the carp is put into the sauce, 
 let it not be done too much. 
 
 _ Carp, Brotled.* — Clean your carp, 
  eut off the tail and the fins; put into the 
 body a piece of butter worked up with 
 sweet herbs; sew up the opening, and 
 make some notches on both sides about 
 half an inch deep, rub it with a piece of 
 fresh butter, and cover it all over with 
 crumbs of bread and parsley, chopped 
 very fine. Broil it over a gentle fire, 
 and serve with whatever sauce you think 
 best. 
 
 Carp Broiled with Caper Sauce.— 
 Having scaled and drawn one or more 
 carp, let them soak on a dish with a 
 mixture of salt, pepper, and oil; then 
 take them out, and broil by a moderate 
 fire; when done, serve with caper 
 sauce. : 
 
 Carr @ la Chambord.*—Clean, scale, 
 and well wash a fine carp; skin it, and 
 lard it all over with small pieces of bacon, 
 tie it together by the head and tail; put 
 it into a fish-keitle, with a rich or maz- 
 gre marinade, and Jet it boil until the 
 bacon is coloured. Dish your carp, and 
 garnish with forcemeat balls, veal sweet- 
 breads, cray fish, toasted bread, arti- 
 choke bottoms, boiled with the carp; 
 reduce the sauce made with the liquor 
 
 ('H9) 
 
 CAR 
 
 in which the carp has boiled, add two 
 spoonsful of Spanish sauce, then pour it 
 over your fish. 
 
 Carr au Commissaire.*—Scale, clean, 
 take out the gills, and skin a fine carp, 
 lard it all over with small pieces of bacone 
 Make a farce of sweetbreads, truffles, fat 
 livers, bacon and chicken, or any other 
 poultry; cut up the whole into small 
 dice, stuff your carp, and sew wp the 
 opening fast. Put into a stewpan two 
 slices of bacon and two slices of veal; 
 wrap your carp ina sheet of paper, and 
 put it into the stewpan on the slices of 
 bacon and veal, and cover your carp with 
 two more slices of veal, let the whole 
 sweat over a gentle fire; and when the 
 veal begins to colour, pour into the 
 stewpan a bottle of burgundy, and a pint 
 of rich bouillon, salt, pepper, tarragon ; 
 let the whole boil slowly for three hours. 
 When the carp is done, serve it upon & 
 dish over hot water; strain the sauce 
 through a sieve, reduce it to a proper 
 consistence, and pour it boiling over 
 your fish; it is usually glazed with veal 
 gravy, consommé, reduced toa good jelly, 
 and of a fine clear golden colour; gar- 
 nish your dish with cray fish, sweet- 
 breads, truffles, morels, artichoke bot- 
 toms, or any other kind of garniture 
 which the season may afford. 
 
 Carp au Courte Bouillon.* — Wash, 
 scale, and clean acarp, take out the gills, 
 and put into the body a piece of butter 
 worked up with some flour; boil a glass 
 of vinegar, and whilst it is boiling pour 
 it over your fish; add to it some salt, 
 pepper, laurel, a pint of wine, and two 
 slices of lemon; cook it for two hours, 
 drain it, serve iton a napkin, and strew 
 over it some green parsley. 
 
 Carp a@ la Daube.*—Scale and clean a 
 fine carp; if it is old it must be skinned. 
 Lard it, and put it into a fish-kettle with 
 some good bouzllon, a pint of Cham- 
 pagne, salt, pepper, coriander, and the 
 juice of a lemon; let it boil till the sauce 
 is reduced to a proper consistence : 
 serve it hot. 
 
 Carp Dressed with Eels.*—Clean, and 
 cook in a stewpan, some carp whole, with 
 some eels cut in pieces, and the bone 
 taken out; add some bowélion, either 
 rich or maigre, white wine, and sweet 
 herbs. When done, dish your carp, 
 with the eels properly ranged round 3 
 Spots the sauce, and serve it over the 
 
 sh. 
 
 Carp, Entrée of.*—Take a fine carp, 
 clean and scaie it, cliop up some parsley, 
 scallion, shalots, tarragon, and other fine 
 herbs ; work in a piece of butter, and 
 when the whole is well mixed together, 
 put it into the body of the carp. Put it 
 
 
 
CAR 
 
 in a vessel sufficiently long to Jet it lay 
 full length: you must, before you put 
 your carp into your vessel, line your 
 vessel with a layer of onions cut in slices, 
 with two cloves of garlic, a little Seville 
 orange-peel, salt, pepper, and a pint of 
 wine, or two pints, according to the size 
 of your fish; add a glass or two of fish 
 bouillon, or in case you have not any 
 
 ready, you may substitute boiling water ; 
 
 cook it over a slow fire for two or three 
 hours. When it is sufficiently done, 
 take it out, and place it on a dish 3 strain 
 the sauce through a sieve, and if it is too 
 re reduce it, then pouf it over your 
 
 sh. 
 
 Carp ad I’ Estaing.*— Clean, scale, 
 and take out the gills of a carp, lard it 
 with bacon, truffles, and fillets of ancho- 
 vies; then make a farce of the flesh of 
 perch, roach, or any other small fish, 
 chopped up with crumb of bread boiled 
 in milk; add parsley, scallion, shalots, 
 salt, nutmeg, butter, and the yolks of 
 three eggs; mix the whole well together, 
 and stuff your carp. Put into a stewpan 
 some onions, butter, and slices of truf- 
 fles ; put in your carp, (having first care- 
 fully sewn up the opening of the belly 
 where you have put in your stuffing, and 
 run a thread through the mouth of the 
 fish, that you may take it out of the 
 stewpan without breaking). Mboisten it 
 with equal quantities of fish douzllon and 
 ved burgundy, salt, pepper, and nutmeg; 
 let it stew for three hours}; serve it upon 
 a dish, and pour over it the sauce re- 
 maining in the stewpan, having first 
 strained it through a sieve. 
 
 * Carp (Farce of).—Take the flesh of 
 two carps, which should be chopped, 
 pounded, and rubbed through a sieve. 
 Soak some crumbs of bread in some good 
 milk ; have a few mushrooms and alittle 
 parsley chopped fine. Set the herbs to 
 sweat in alittle butter, over a slow fire; 
 then let them cool in a hair sieve. Next 
 put the bread which has been soaked 
 and squeezed properly, with the flesh of 
 the carp that has been rubbed through 
 atammy, intoa mortar, with a lump of 
 butter of about the same bulk as the fiesh 
 of the carp, and season with pepper, salt, 
 allspice. three or four eggs’ whites, and 
 eggs’ whites and _ yolks together ; farces 
 with butter require more eggs than those 
 with udder. Yet before you put more 
 than three, you must try, to roll some of 
 the farce in a little flour, and to poach 
 it.in boiling water. You then taste, and 
 add to the seasoning if required. When 
 completely done, rub it through a sieve, 
 and let it cool in the larder, and use it 
 when you have occasion. This farce is 
 used for petits pdtés of carp. 
 
 ( 120 ) 
 
 CAR 
 
 Carp Farci.*—Scale a fine soft reed 
 
 carp}; split it up the back; take out the 
 
 flesh without injuring the skin, and 
 without teuching the back bone; chop 
 up this flesh with that of an eel, very 
 small; season it with fresh butter, sweet 
 herbs, thyme, mushrooms, cloves, grated 
 nutmeg, add also some of the roe ; put 
 this farce intothe carp; then sew it 
 up; put it into a stewpan, with some 
 butter rowa, white wine, and some clear 
 purée; baste it ail over with fresh bute 
 ter worked with flour, and chopped 
 parsley; bake it in the oven: serve it, 
 garnished with the reux and fried mush- 
 rooms. 
 Carp Farci, Baked.—Take a fine carp, 
 scale and empty it; then detach one side 
 of the fillets, without injuring the head. 
 Take this flesh, and that of another carp 
 of a smaller size, and make a farce in the 
 following manner: take the crumb of 
 two penny loaves, soak it in cream or 
 milk, then squeeze it, and put itintoa 
 mortar, with an equal quantity of the 
 flesh of the carp, nearly as much fresh 
 butter, with a little chopped parsley, a 
 few mushrooms fried in a littie butter, 
 salt, pepper, andspice. Whenall these ine 
 gredients have been pounded in a mor- 
 tar, add a couple of eggs, and continue 
 pounding for a long time, then take a 
 little, and throw into boiling water, and 
 taste. If it be too delicate, which means 
 too thin, add one egg more, pound it 
 again, and then rub it through the sieve 
 @ quenelles ; and fill up the cavities in 
 the fillets of the carp, giving it the shape 
 ofa fish. Take care, however, to give it 
 a good shape. Next, let it be done tho- 
 roughly in the oven, and serve it, with 
 caper sauce under it. 
 Carp Fillets with Lemon.*—Cut some 
 middling sized carp into fillets, and stew 
 them with some fish gravy for half an 
 hour; place them upon a dish, reduce 
 some sauce, and squeeze into it the juice 
 of a lemon; let it boil for a quarter of 
 an hour, and then pour it boiling over 
 your fillets, and serve. my 
 Carrs (Florendine of).—Take the 
 yolks of half a dozen egys, and three 
 quarters of a pound of butter, and work - 
 them up in a quarter ofa peck of flour; 
 dry it, add as much water as will make 
 it into a paste, make it up as near as you 
 can in the form of the fish. Scale a carp 
 alive, scrap off the slime, draw it, sea~ 
 son it lightly with salt, pepper, and nut- 
 meg, put the milt into the belly, lay it 
 into the pye3 then lay on it dates sliced 
 in halves, barberries, raisins, orange and 
 lemon, cut in slices, and butter, close it 
 up, bake it; when it is almost baked, 
 liquor it with butter, claret, white wine, 
 
 
 

 
 CAR 
 
 serve it hot. 
 
 _ Carp Fried.*—Clean and scale a carp} 
 aplit it up the back; flatten the back- 
 bone, sprinkle your fish with flour, then 
 sprinkle the raes. which have been put 
 aside, put the whole into a frying-pan 
 made very hot, fry to a rich colour, and 
 serve it with lemon-juice. 
 
 _ Carp Glacée.*—Clean and skin a 
 carp, lard it with small pieces of bacon, 
 stuff it; and boil it quickly in white 
 wine. ‘Then drainit. Puta stuffing on 
 a dish, and lay your carp upon it, cover 
 it with two slices of veal, over which put 
 - a buttered sheet of paper. Then bake it 
 in a moderate oven ; when sufficiently 
 done, take off the slices of veal, and glaze 
 with a gravy made from carp, or any 
 other, and reduced to the proper consis- 
 tency. 
 
 Carp en Matelote.*—Take a carp, 
 scale it, and take out the gills, cut it in 
 pieces, and put it into a stewpan with 
 some other fish, either jack, eels, cray- 
 fish, barbel, or any other river fish, 
 which it is most convenient to procure. 
 Put into another stewpan a little rows, 
 with some butter, and aspoonful of flour; 
 when it is of a good colour, put in some 
 small onions, cut in quarters, and when 
 they are half done, add a little more but- 
 ter. Then moisten with equal quanti- 
 ties of red wine and soup maigre; then 
 pour your onions with their sauce into 
 the stewpan in which you have put your 
 carp, and season the whole with salt, 
 pepper, a bunch of sweet herbs ; then 
 put it to boil overa brisk fire for half an 
 hour. When ready to serve, put some 
 pieces of toasted bread in the sauce. 
 
 When the carp is done ‘without any 
 other fish, it is called stewed, the man- 
 ner of dressing it is exactly the same. 
 
 Carp Minced.*—Clean some small 
 carp, skin them, and take out the bones; 
 mince the flesh with parsley, shalots, 
 scallion, salt, pepper and nutmeg; melt 
 some butter in a stewpan, and put your 
 mince into it; let it stew for a quarter of 
 an hour, then moisten it with soup mea- 
 gre, and let it stew till done. Dish it 
 with pieces of fried bread all round. 
 
 Carp Pie.—Scrape off the scales, and 
 gut and wash a large carp clean. Boil 
 an eel till almost tender ; pick off all the 
 meat, and mince it fine, with an equal 
 quantity of bread crumbs, a few sweet 
 herbs, lemon-peel cut fine, a little pep- 
 per, salt, and nutmeg grated; an an- 
 chovy, half a pint of oysters parboiled, 
 and chopped. fine, and the yolks of three 
 hard eggs cut small: roll it up with a 
 quarter of a pound of butter, and fill the 
 belly of the carp. Make a good crust to 
 
 (121 ) 
 Verjuice, and sugar. Ice it over, and | 
 
 CAR 
 
 cover the dish, and lay in the fish. Save 
 the liquor of the eels, put into it the eel 
 bones, and boil them with a little mace, 
 whole pepper, an onion, some sweet 
 herbs, and an anchovy, till reduced to 
 halfa pint, then strain it, add to ita 
 quarter of a pint of white wine, anda 
 piece of butter about the size of a hen’s 
 egg, mixed in avery little flour. Boil 
 it up, and pour it into the pie; then put 
 on the lid, and bake it an hour in a quick 
 
 “On. 
 
 Carp, Polish Fashion.—Cut a carp into 
 large pieces, and slit the head in two; 
 put it into a stewpan, with a piece of 
 butter, slices of onions, bits of carrots, 
 parsley, green shalots, thyme, laurel, 
 whole pepper, and salt; soak it a little 
 while ; then adda pint of beer, and a good 
 glass of brandy; when done, strain the 
 sauce, add a bit of butter, roll it in flour, 
 and the juice of a Seville orange ; reduce 
 the sauce pretty thick, and serve upon 
 the fish. 
 
 Carp Ragoit.*— Draw and scale your 
 
 | carp, then broil it. with stuffing over it, 
 
 then cut it in pieces, put it into a stew- 
 pan with some butter, parsley, scallion, 
 mushrooms, all chopped up, a pint of 
 white wine, some salt, and pepper. When 
 itis sufficiently stewed serve it with a 
 thick sauce. 
 
 Carp en Redingote.* —Clean your 
 carp, cut off the tail and fins, stuff it with 
 a farce, made according to your own 
 taste, cut in on the back, and rub it well 
 all over with fresh butter ; then strew it 
 with bread crumbs and chervil, chopped 
 fine, and worked with butter; cover it 
 with a sheet of paper, and wrap it up en 
 papillote, cook it over a moderate fire 
 ina large pan. Serve it with what sauce 
 you please. 
 
 Carp Roasted.—Stuff a carp with a 
 farce made of butter, bread crumbs, fine 
 spices, capers, anchovies, parsley, and 
 green shalots, all finely chopped ; lard 
 it with fillets of fresh anchovies, first 
 soaked to take out the salt; tie itto a 
 skewer, and then fix it to the spit; cover 
 it over with two or three doubles of pa- 
 per, well buttered, and baste it with 
 white wine, boiled with some butter, two 
 laurel leaves, and one clove of garlick ; 
 serve with what sauce or ragoit you 
 think proper. 
 
 Carp a la Savanah.* — Take some live 
 carp, cut them in fillets, and wipe them 
 with a cloth dipped in brandy ; cut them 
 into pieces of different sizes, and. put 
 them into a stewpan with two or three 
 dozen of small onions, which have been 
 previously half dressed over the ashes; 
 season with salt, pepper, laurel, and 
 hag ag pour over it a sufficient 
 
 
 
CAR 
 
 uantity of wine to cover your fish, let 
 the whole boil quickly for two hours, 
 then add some pieces of fried bread. 
 When the fish is quite done, and the 
 sauce reduced, peur the whole into a 
 large dish, and serve it very hot. 
 
 ARP Sauce.—Cut up a carp in large 
 bits, and put it into a stewpan, with a 
 few slices of bacon, ham,veal, two onions, 
 one carrot, and half a parsnip; soak it 
 till it catches a little; then add a glass of 
 white wine and good broth, alittle cullis, 
 a fagot of parsley, chibbol, a clove of 
 garlick, two of spices, and a laurel leaf; 
 simmer for an hour, skim it very well, 
 and strain it in 2 sieve. 
 
 Carp Stewed.*—Melt a piece of butter, 
 worked up with some flour in a stewpan ; 
 when it is a little browned, mix with it 
 a glass of soup maigre, and add some 
 small onions, cut in slices; then put in 
 your carp, season with salt, pepper, 
 laurel, and add a pint of red wine; let it 
 boil slowly till quite done, and the sauce 
 is reduced ; then serve. 
 
 Carp Stewed.*—Scale and clean your 
 carp, cutit in pieces; brown some but- 
 ter with a pinch of flour, put in some 
 small onions ; add butter, parsley, chib- 
 bol, shalots, thyme, laure], mushrooms 
 grated nutmeg; moisten it with equal 
 quantities of bouillon and red wine, put 
 your carp into thig seasoning, and stew 
 it over a good fire. When it is done, 
 serve your carp upon a dish, with toasted 
 bread under it, and pour the sauce over 
 the whole. 
 
 Carp Stfewed.*—Bleed them in the 
 tail, wash them clean, put them in astew- 
 pan, with a pint of claret, a pint of gravy, 
 with the blood, a bunch of sweet herbs, 
 two anchovies, an onion stuck with cloves, 
 some lemon-peel, some _horse-radish 
 sliced, nutmeg sliced, and some whole 
 pepper tied in a cloth, when the carp is 
 sufficiently done, strain off the sauce ; 
 then put in a little lemon juice ; thicken 
 the sauce with burnt butter. 
 
 Carp Stewed with Wine.—Take a 
 carp; being well cleaned, crimp it two 
 or three times, set it in a stewpan with 
 some good consommeé,a bottle of Madeira, 
 a little salt, a bay leaf, and a few pepper 
 eorns; let it stew gently between two 
 fires till well done, then take it out, lay 
 it on a dish; the liquor must stew with 
 three spoonsful of sauce fournée, till 
 tolerably thick; if not quite smooth, 
 squeeze it through a tammy ; put in the 
 juice of a lemon, with a very little 
 cayenne pepper, and pour it over the 
 fish, which must be garnished with veal 
 forcemeat. 
 
 Canp Tongues, Ragoit of.*—Blanch 
 about an hundred carp tongues in water, 
 
 ( 122 ) 
 
 CAR 
 
 with a little salt and vinegar; drain 
 them well; have ready two spoonsful of 
 allemande, and the same of velouté, and 
 boil it up; add to it, by degrees, a pound 
 of butter ; put in the tongues, and finish 
 it with lemon-juice. pel, 
 
 Carp Roes in Aspic.*—Prepare an _ 
 aspic, as directed for cock’s-combs in 
 
 aspic, and fill it with carp roes, boiled 
 and well seasoned. . 
 
 Carp Roes, da la Bellewue.—Scald the 
 roes in warm water, and prepare a stew- 
 pan with thin slices of bacon, and one 
 slice of ham ; add to this a scalded sweet- 
 bread, a fagot of sweet herbs, onions 
 cut into hoops pretty thick, a glass of 
 white wine, whole pepper, and a little 
 salt (or none, if the ham is not very 
 fresh) ; when the sweetbread is almost 
 brazed enough, put the roes to it, a lit- 
 tle broth, and about two dozen of cray- 
 fish tails picked ; simmer together about 
 a quarter of an hour, then put the 
 sweetbread into the middle of the dish, 
 with two or three of the onion-rings upon 
 it. which you baste with whites of eggs 
 to make them stick the better ; fill them 
 with cray-fish spawn boiled a moment in 
 a good cullis, and the roes and cray-fish 
 tails round separately; add some good 
 rich cullis to the sauce, make it pretty 
 thick, strain it ina sieve, and pour it 
 upon the roes only. 
 
 Carp Roes, Caisses of.*—Blanch thirty 
 well-washed carp roes; drain them; put 
 into a stewpan a piece of butter, cham- 
 pignons, parsley, shalots (all chopped 
 small), salt, pepper, nutmeg, and other 
 spice; do these lightly over the fire, 
 taking care not to let them take colour ; 
 add the carp roes to them, and let them 
 simmera minute. Make around enzsse, 
 at the bottom of which lay a gratin ; oil 
 the caisse well and put it on the gridiron 
 over hot ashes; place the roes on the 
 gratin, and broil them thus. When 
 donsetas them from the caésse, and dish 
 them. 
 
 Carp Hoe ue Fashion.—Boil a 
 
 dozen of small white onions, scalded in 
 half a pint of white wine, a fagot of 
 sweet herbs, a gond bit of butter, pepper 
 and salt; when three parts done, put 
 scalded carp roes into it, and finish the 
 boiling (they require no longer than time 
 enough to finish the onions very tender); 
 reduce the sauce pretty thick; put the 
 roes into the middle of the dish, and the. 
 onions round; mix a little spinach-juice 
 with the sauce, to give it a pale green 
 colour, or a strong green if you think 
 proper. Serve the sauce upon the onions 
 only, or in the bottom of the dish, and 
 the rest upon it; garnish it round wit 
 
 fried bread. Carp roes are also dresse 
 
 ee oe ee 
 
 ee 
 
 A : , ie, ge 
 a en ee ee ee a ee 
 
 
 

 
 CAR ( 123 ) 
 
 asa chicken fricassée, with mushrooms, 
 a little chopped parsley, and white liaison 
 Salice. 
 
 Care Roes, English Fashion—Boil 
 scalded roes about a quarter of an hour 
 in some good jelly broth, seasoned with 
 pepper and salt; when ready to serve, 
 add a bit of butter rolled in flour, 
 simmer it a moment without boiling; 
 add a lemon squeeze, and let the sauce 
 be of a middling consistence, neither 
 very thick, nor clear and thin. 
 
 A la Béchameile, done with Bechamel 
 Sauce; scald them first, and simmer 
 them a while in it. 
 
 Carpoes fricasséed.—Put into astew- 
 pan alittle butter, a dozen small mush- 
 rooms, aslice of ham, the squeeze of a 
 lemon, and a bundle of sweet herbs. 
 Stew it alittle time on a slow fire, then 
 add a little flour, and as many carp roes 
 as you think proper, with a little good 
 broth; stew them about a quarter of an 
 hour, and season them with pepper and 
 salt when you put in the broth. When 
 allis ready, thicken it with the yolks of 
 two or three eggs, some cream, anda 
 little chopped parsley. 
 
 Carp Roes fried.—Scald them as usual; 
 and when they are well drained, mari- 
 nate about an hour with lemon-juice and 
 a little salt; drain and flour them to fry 
 in a very hot friture, to give thema good 
 brown colour; drain upon a sieve, or 
 with a cloth; squeeze an orange over, 
 and garnish with fried parsley. 
 
 Carp Roes, Petits-patés maigres of .*¥— 
 Blanch a fine carp roe in salt and water, 
 cut itin small pieces, about three quar- 
 ters of an inch square; place one of these 
 upon each petit-pdté, which has been 
 previously filled with a farce fine of carp 
 roes. Finish them as usual (see Petzts- 
 patés), and serve them with béchamelle 
 MALZTe. 
 
 Carp Roes, Pie of.* — Make a farce 
 as follows: take a pound of pike or carp, 
 and pound it well; then put with it a 
 quarter of a pound of panada, and pound 
 it again ; add a pound and a half of fresh 
 butter, grated bacon or calf’s udder: 
 when all is well mixed, add the yolks of 
 four eggs, four spoonsful of fine herbs, 
 eight drachms of spiced salt, and a spoon- 
 ful of velowté, and a quarter of a pound 
 of pounded anchovies. Take a score of 
 carp roes, and a very fine turbot, cut 
 them in pieces, weigh them, and put 
 spiced salt proportioned to their weight. 
 
 Slightly warm two pounds of fresh butter | 
 
 ‘with two spoonsful of shalots, four of 
 parsley, champignons and truffles, shred 
 fine. Prepare your pie as usual ; gar- 
 
 nish the bottom and sides with the farce; | 
 
 lay in some of the turbot; season them 
 
 CAR 
 
 with spiced salt, and mask them with 
 a spoonful of butter and sweet herbs, 
 and a little of the farce; then lay five of 
 the carp roes, seasoned and masked 
 as above; then the turbot, and so 
 on, till the dish is filled; put in what- 
 ever spice and farce which may re- 
 main, and over the whole lay slices of 
 bacon ; cover the pie, and bake it for 
 three hours and a half. When done, 
 remove the top, and pour in melted 
 butter and sweet herbs. 
 
 Carp Roes, Ragoidt of.—Soak slices of 
 ham and veal about half an hour, on a 
 slow fire; then add a good bit of butter, 
 with mushrooms, two cloves, a faggot of 
 sweet herbs, a little basil, a glass of 
 white wine, a little veal gravy and cullis; 
 boil these till the veal is done, skim the 
 liquor, and take out the veal and ham : 
 scald the roes of carp in hot water, and 
 then boil them in this cullis about a 
 quarter of an hour, skimming it well; 
 (it ought to be as thick as very good 
 cream), Season it with pepper, salt, and 
 a lemon squeezed ; when ready, serve it 
 as an entremet. You may make it in 
 maigre, but in that case you must have 
 fish for the cullis, instead of ham and 
 
 veal. 
 
 CARRAWAY Cake.—Dry a quarter 
 ofa peck of fine flour in an oven; ruba 
 pound and a half of fresh butter in it, till 
 it is crumbled so small that none of it is 
 to be seen; then take six spoonsful of 
 rosé-water, half a pint of canary, half a 
 pint of cream, and three quarters of a 
 pint of new ale yeast, and the whites of 
 two, and yolks of four eggs; mix all 
 these well together, let it lie before the 
 fire, and when you make it up putin a 
 pound and a half of Naples biscuits, and 
 three quarters of a poundof carraway- 
 comfits. Bake it. 
 
 Carraway Cakes.—To a pound of 
 flour, add a pound of fresh butter, eight 
 spoonsful of good yeast, four spoonsful of 
 rose-water, the yolks of three eggs, as 
 many carraways as_ you please, four 
 ounces of sugar, and some ambergris$; 
 knead all into a paste, make it up into 
 any form you please, and when they 
 come out of the oven, strew powder- 
 sugar. 
 
 Carraway Comfits.—Take some fine 
 carraway seeds, sift all the dust from 
 them, and have a large copper preserv- 
 ing-pan, about two feet wide, and with 
 two handles and two pieces of iron made 
 as a ring on each side; then you must 
 have a pulley fixed to the beam, and a 
 cord with a hook to each end, so as to 
 fix it at each side of the pan to let it 
 sling; then have some fine starch as 
 ene a8 you can get, and just soften it, 
 
 
 
 
 
 
 
CAR 
 
 boil some syrup a quarter of an hour, 
 
 and mix it with the starch; take some 
 
 gum arabic, put it into some water, then 
 put that into another pan, and make it 
 just warm; have an iron-pot with char- 
 coal fire under the large pan, but not 
 too hot, only just to keep the pan warm 5 
 have a large tub to put your pot of fire at 
 bottom, and your large pan must be on 
 the top; put the carraway seeds into 
 your pan; add a large ladleful of gum 
 arabic, rub them with your hands until 
 you find they are all dry, then put a 
 ladleful of starch and syrup, and do the 
 same over your pan of fire, until you find 
 they are all dry ; put the gum only three 
 or four times to them at first, then the 
 Starch and sugar, but boil your syrup 
 more as you find they come to coat with 
 it, and not so much starch; when you 
 have dried them seven or eight times, 
 put them into your sieve; put them into 
 the stove, do them the next day, and so, 
 successively, for six or seven days. 
 
 Carraway Dragées.*—Take any quan- 
 tity of carraway seeds you think proper, 
 put them intoa preserving-pan, and when 
 quite warm, put in clarified sugar, a 
 little at a time, stirring it occasionally, 
 till of the size you wish; then proceed 
 as directed for 4/mond Dragées. _. 
 
 Carraway Puffs.—Beat the whites of 
 four eggs to a sojid froth; add to them 
 sifted sugar and some carraway seeds, 
 pounded very fine; put the mixture, 
 with a spoon, in pieces about the size of 
 ashilling, as high as you can, on sheets 
 of damp wafer paper, and bake them in 
 a slack oven. 
 
 Carraway /Vater.—Take three gal- 
 lons of proof spirits, and half a gallon of 
 water; add to them half a pound of car- 
 raway seeds, bruised; distil and sweeten 
 the juice with a pound and a half of 
 brown sugar. 
 
 CARROTS,—If young, need only be 
 wived when boiled ; if old, they must be 
 scraped before boiling. Slice them into 
 a dish, and pour melted butter over them. 
 
 Carrots, au beurre.*—Scrape ten or 
 twelve carrots, as near of a size as pussi- 
 ble; cut them into thin slices, blanch 
 them in water with salt and a small piece 
 of butter. When done, drain them in a 
 cullender, and then put them into a 
 stewpan with a good bit of butter, salt, 
 pepper, and a little nutmeg, shake them 
 over the fire, pour to them a spoonful of 
 
 velouté,or water only, to Peat the but- 
 ter from oiling; do not let it quite boil. 
 You may add fine herbs, if you please. 
 
 Carrot Cake.*—Take a dozen large 
 and very red carrots; scrape and boil 
 them in water with a little salt; when 
 
 done, drain them, take out the hearts, | 
 
 ( 124 ) 
 
 yolks of six Hyer 
 
 CAR 
 
 and rub the rest through a bolting; put 
 them in a stewpan, and dry them over the 
 fire. Make a cream pdtissiére, with 
 about half a pint of milk ; and when done 
 mix it with the carrots ; adda pinch of 
 minced orange-flowers pralinée, three 
 quarters of a pound of powder-sugar, 
 four whole eggs; putin, one at a time, the 
 and a quarter of a 
 pound of melted butter; mix all these 
 ingredients together well; whip up the 
 six whites to a froth, and stir them in 
 by degrees. Butter a mould, and put 
 some crumb of bread in it, ina minute 
 or two, turn out all the bread, and three 
 quarters of an hour before the cake is 
 wanted, pour the preparation into the 
 mould and bake it. Serve it hot. 
 Carrots dressed the Dutch way.— 
 Slice some carrots very thin, and just 
 cover them with water ; season them with 
 pepper and salt, cut a good many onions 
 and parsley small, a piece of butter; let 
 them simmer over a slow fire till done. 
 Carrots @ la Flamande.—Peel and 
 parboil some small carrots, then put 
 them into a stewpan with butter and 
 salt; let them stew over a slow fire till 
 done ; then take them off, and after stir- 
 ring them up with more butter, serve 
 them. 
 Carrot Friiters.—Beat two or three 
 boiled carrots to a pulp with a spoon; 
 add to them six eggs anda handful of 
 flour; moisten them with either cream, 
 milk, or white wine, and sweeten thein. 
 Beat all together well, and fry in boiling 
 lard. When of a good colour, take them 
 off and squeeze on them the juice ofa Se- 
 ville orange, and strew over fine sugar. 
 Carrots (Garniture of).*—Cut fine 
 carrots into pieces about an inch in 
 length, in the form of mushrooms, gar- 
 lick, or any thing else you may like; 
 blanch them in boiling water with salt 
 and butter, take them out and put them 
 into a stewpan with stock, or consommée 
 and fine sugar ; stew it to a glaze, and if 
 your sauce be not thick enough, adda 
 little butter mixed with flour, herbs, and 
 sauce tournée. Serve with fried crusts. 
 Carrots, @ la d’ Orléans.—Take a few 
 young carrots, turn them of an equal. 
 size, and cut them in slices about the 
 eighth of an inch in thickness, and 
 blanch them well. Next, lay them ona 
 cloth to drain; put them into a stewpan 
 with a lump of sugar and a little broth, 
 and let them boil over a large fire; when 
 reduced to glaze, adda good bit of fresh 
 butter and a litile salt. The butter must 
 adhere to the carrots when you serve, 
 as nosauce ought to be seen. 
 Carrot Pudding.—Boila large carrot 
 tender, then bruise it in a marble mortar, 
 
 
 
 
 

 
 
 
 CAR 
 
 and mix with it a spoonful of biscuit- 
 powder, four yolks, and. two whites of 
 eggs, a pint of cream, a little ratafia, a 
 large spoonfal of orange-flower or rose 
 water, a quarter of a nutmeg, and two 
 Ounces of sugar. Bake it in a shallow 
 dish lined with paste; turn it out, and 
 Serve with sugar over. 
 
 Carrots en Purée.—Scrape and cut 
 some carrots in quarters, take out the 
 inside pale yellow, and do not use it. 
 When you have washed the outsides, 
 boil them in plenty of water, with salt, 
 till tender, then drain them on a sieve, 
 and put them on a stewpan with a good 
 
 - bit of butter ; stir them over the tire with 
 a wooden spoon ; when the butter begins 
 to fry and the carrots well mashed, put 
 in a small ladteful of good consommé, a 
 very little sugar and salt; continue to 
 stir them until nearly reduced to the 
 thickness they were at first; add three 
 table-spoonsful of sauce tournée, stir it 
 on the fire for three minutes, and rub it 
 through the tammy in a large dish; if 
 too thick, add a little more consommé, 
 put it in a stewpan, and before it is 
 wanted, stir it over the fire to boil for 
 four or five minutes; if not strong 
 enough, mix in a bit of glaze. 
 
 Carrots (Ragott of ).* — Cut some 
 carrots about two fingers ia length, shap- 
 ing them round; boil them a quarter of 
 an hour in water, and then put them in 
 a stewpan with some good stock, a glass 
 of white wine, a burch of: sweet herbs, 
 and a little salt; when done, add alittle 
 cullis to thicken the sauce, and serve the 
 ragotit with any dish you please, ; 
 
 Carrots with White Sauce.—Parboil 
 and slice the carrots; boil them in a pint 
 of water, a small piece of butter, and 
 
 some salt; when done, and the sauce 
 thick, make it into a sauce, blanche with 
 butter and flour, and serve. j 
 ’ Carrots (Souffes of ).—Make a thick 
 purée of carrots, but instead of broth use 
 water, in which put a great deal of sugar, 
 halfa spoonful of flour, a little salt, and 
 a good bit of butter ; let all this boil till 
 very tender; then put the yolks of six 
 eggs, and mix all well together. The 
 moment you are ready to send, beat the 
 whites of the eggs, which throw in with 
 the rest, and put it into the oven. 
 
 CarroT Soup.—Put some beef bones, 
 with four quarts of the liquor in which 
 beef or a leg of mutton has been boiled, 
 two large onions, a turnip, pepper apd 
 salt, into a stewpan, and stew for three 
 hours. Have ready six large carrots, 
 scraped and cut thin; strain the soup on 
 them, and stew them till soft enough to 
 pulp through a hair sieve or coarse cloth, 
 then boil the pulp with the soup, which 
 
 ( 125 ) 
 
 CAU i 
 must be as thick as pease-soup. Use 
 two wooden spoons to rub the carrots 
 through. Make the soup the day before 
 itis to be used; add cayenne. Pulp 
 only the red part of the carrrot, and not 
 the yellow. 
 
 Carrots Stewed.—Scrape and wash 
 the carrots, then blanch, and cut them 
 in slices, next turn them a few times 
 over the fire, with butter, salt, pepper, 
 and shred parsley ; moisten with some 
 milk, and when done thicken the sauce 
 with the yolks of eggs and serve. . 
 
 Another way.—Put the carrots into a 
 stewpan with a few slices of bacon, some 
 parsley, green onions, salt and pepper, 
 moistened with stock, or gravy. Tetit 
 stew till thick and reduced; serve alto- 
 gether. La, 
 
 Cassta_ (Candied). — Pound a little 
 musk and ambergris with as much of the 
 powder of cassia as will lie on two shil- 
 lings. Having pounded them well to- 
 gether, take aquarter of a pound of fine 
 sugar, and as much water as will wet it, 
 and boil it to a candy height, then put 
 in your powder and mix well together. 
 Butter some pewter saucers, and when 
 it is cold turn it ont. 
 
 Cassra (Ratufia of).*—Take a pound 
 of cassia, half a pound of bitter cherries, 
 a quarter ofa pound of cassia leaves, and 
 half a drachm of cinnamon 3 _ bruise the 
 two first, cut up the leaves, and pound 
 the cinnamon, infuse these ingredients 
 in three quarts of brandy for threeweeks. . 
 Dissolve two pounds of sugar in a quart 
 of water, and mix with the diqueur, and 
 let it stand some time longer, then strain. 
 and bottle it. Cork it up close. 
 
 CaupLe.— Boil up half a pint of fine 
 gruel, witha bit of butter the size ofa large 
 nutmeg, a large spoonful of brandy, the 
 same of white wine, one of capillaire, a 
 piece of lemon-peel, and nutmeg. 
 
 CaupiLe.—Make a fine smooth gruel of 
 half-grits ; when boiled, strain it, stir it 
 at times till cold. When wanted for use, 
 add sugar, wine, and lemon-peel, with 
 some nutmeg, According to taste, you 
 may add, if you please, besides the wine, 
 a spoonful of brandy, or lemon-juice. 
 
 Caup.Le, Brown.—Boil the gruel the 
 same as for white caudle, with six spoons- 
 ful of oatmeal, and strain it; thenadda 
 quart of good ale, not bitter; boil it, 
 then sweeten it according to your taste, 
 and add half a pint of white wine. When 
 you donot put in the white wine, let it 
 be half ale. 
 
 Caun1eE, (4 Flour).—Rub smooth one 
 dessert spoonful of fine flour into five 
 large spoonsful of the very purest water. 
 Put over the fire five spoonsful of new 
 milk,add to it two bits of sugar; the in- 
 
 
 
CAU 
 
 stant it boils, pour into it the flour and 
 water, and stir it over a slow fire for 
 twenty minutes, 
 
 Caup1Le (Cold).— Boil a_ quart, of 
 spring water; when cold, add the yolk 
 of an egg, the juice of a small lemon, 
 six spoonsful of sweet wine, sugar to your 
 taate, and one ounce of syrup of lemons. 
 
 CauDLE (Rice). — Mix some grated 
 rice with a little cold water, and then 
 pour it into boiling water. When of a 
 proper consistence add sugar, lemon- 
 peel, and cinnamon; to.a quart of this 
 puta glass of brandy. Boil all smooth. 
 
 CauDLe (WV hite.)— Mix two spoonsful 
 of oatmeal in a quart of water, with a 
 blade or two of mace, and a_ piece of 
 jemon-peel ; stir it often, and let it boil 
 full twenty minutes; strain and sweeten 
 it, add a littie white wine, nutmeg, and 
 a little lemon-juice. 
 
 CAULIFLOWERS (70 Dress).— Cut 
 off the stalks, but leavea little green on ; 
 boil them in spring water and salt; they 
 are soon done, but they must not boil too 
 fast. They may also be dressed in milk 
 and water without salt. 
 
 Second Way.—Blanch the cauliflowers 
 a short time with a slice of streaky ba- 
 con, butter and salt; when about. half 
 done, put them in a stew-pan, with a 
 little dlond, or veal gravy; reduce the 
 gauce, and serve very hot. 
 
 CautiFLowERs and Butter.* — Pre- 
 pare two cauliflowers, and when they are 
 drained, cut them in pieces, and put 
 them in a stew-pan, with a bit of butter, 
 seme salt, and lemon-juice; let them 
 boil a little at first, then simmer; take 
 care they are not done too much. Take 
 them out, cover them with a sauce made 
 with butter, worked with flour, the yolks 
 of eggs, and a little cream. 
 
 CAULIFLOWERS and Cheese.*—Make a 
 sauce with cullis, a bit of butter, and 
 pepper, but no salt. Putin a dish some 
 grated Parmesan, or Gruyere cheese, 
 place the cauliflowers(previouslywashed, 
 picked and boiled) on this; pour the 
 sauce over, and cover them with slices of 
 Parmesan cheese, warmed, to make them 
 adhere to the cauliflower. Colour it with 
 a salamander. 
 
 CautiriowErRS, Fried.— Pick, wash, 
 and throw them into boiling water, with 
 a little salt, and when three parts done, 
 take them out, drain and put them into 
 an earthen pan, with salt, pepper and 
 vinegar; beat them up in this, and then 
 fry them in a batter made as follows: 
 three spoonsful of flour, two eggs, a little 
 salt, some oil, and a_ tea-spoonful of 
 brandy. , 
 
 CauLirtowerRs Fried.* —When your 
 cauliflowers are about three parts done, 
 
 ( 126 ) 
 
 
 
 colour 
 when b 
 
 CAU 
 
 ‘make a thick white sauce, in which toss. 
 
 them up, and then let them cool; just 
 before wanted, dip them in batter, and. 
 fry them in a hot pan; when of a nice 
 serve them. They may. also, 
 
 vinegar, salt, and pepper, in which they 
 should be tossed up, instead of the white 
 sauce, and then fried. apes 
 CAULIFLOWERS @ la Génoise.*—After 
 the cauliflowers are boiled, and are:cold, ~ 
 sprinkle them with Gruyere and Par- 
 mesan cheese grated; put them in a 
 dish, buttered and strewed with cheese. 
 Cover the cauliflowers with a thick white 
 sauce, mixed with grated cheese. Strew 
 bread crumbs on this, then pour butter 
 over, then more bread crumbs. . Put the 
 dish on hot ashes, and brown the tops. _- 
 CauLIFLowERS and Gravy.*-—Blanch 
 and drain the cauliflowers, heat them up 
 in a little veal gravy or d/ond; when 
 done, place it on a dish, and add any 
 other gravy you may think proper. Be 
 careful not to break the cauliflower. 
 CauttFLowER Loaf.*—Trim and par- 
 boil a fine cauliflower, then put it into 
 cold water, and drain it. Line the bot- 
 tom of a stewpan (of the size of the dish 
 you intend to use), with slices of bacon, 
 and place the cauliflower on them, with 
 the head downwards. Make a stuffing 
 with a fillet of veal, beef suet, parsley, 
 scallions, mushrooms, all chopped small, 
 salt, pepper, and three eggs; when these 
 are well mixed together, put it into the 
 open spaces of the cauliflower, pressing 
 it in with the hand ; season it well, and 
 stew it with some stock. When the sauce 
 is consumed, turn the cauliflower out 
 carefully on the dish, take away the - 
 bacon, and pour oyer it some cullis, with 
 a little butter, and serve. : Alas, ois 
 _CauLiFLoweErs @ la Magnonnaise.*— 
 The cauliflowers, thoroughly washed and 
 cleared of their leaves, must be put into 
 boiling water, butter and salt; when 
 rm, take the saucepan from the fire, 
 and let the caulifiowers coel in the water. 
 As soon as they are cold, drain and put 
 them into oil, vinegar, salt, and a mig~ 
 nonette, to soak tor two hours. Dish 
 them in the form of a pyramid, as high 
 as you can; mask them with a white 
 magnonnaise, and place round them @ 
 border of aspic jelly, cut. in triangles. 
 Cauurrtowers Pickled. — Pull the 
 largest and closest cauliflowers into 
 sprigs} put them into an earthen dishy 
 and sprinkle saltover them. Let them 
 stand twenty-four hours; then put them 
 into a jar, and pour salt and boiling 
 water over them. Cover them close, 
 and let them stand till next day; then 
 
 take them ovt, and lay them on a coarse 
 
 oiled and drained, be soaked in 
 
 
 

 
 
 
 CED 
 
 cloth to drain. Put them into glass jars, 
 with a nutmeg sliced, and some mace in 
 each. Cover them with distilled vine- 
 gar, and secure them from the air. They 
 will be fit to eat in a month. «| 
 . Another Way.*—Cut the cduliflowers 
 in pieces, and throw them into boiling 
 water for a quarter of an hour; then lay 
 them on cloths to drain. Put them ina 
 jar with cloves and salt, and cover them 
 with the best vinegar. 
 CauLIFLowerRs, Potage of.* — Take 
 two cauliflowers, boil, and then drain 
 them, 
 thicken a little bechamel maigre with 
 the yolks of six eggs, and add a quarter 
 of a pound of butter, salt, pepper, and a 
 little nutmeg; put in the cauliflowers ; 
 and when cold, divide them into pieces 
 about the size of a pigeon’s egg; roll 
 them in flour, and fry them in clarified 
 butter: drain, and put them in your 
 soup tureen, and pour over them some 
 rich consommé. Serve it with grated 
 cheese in a separate dish. 
 - Catiirtowers (Rago of )—Pull two 
 small, or one large cauliflower into pieces, 
 and stew them in a rich brown cullis, 
 seasoned with pepper and salt; put them 
 on a dish, and pour the cullis over them. 
 Garnish with sprigs of cauliflower, boiled 
 very white. 
 
 CauutFtowers @ la Reine.—Make a 
 sauce with a little ham and fillet of veal 
 cut in dice, a little butter, chopped pars- 
 ley, shalots, anda clove of garlic: let it 
 stew over the fire a little while, then add 
 a few spoonsful of jelly-broth, and halfa 
 pint of cream; reduce it to a good thick- 
 ness, strain part of it into your dish, and 
 place the cauliflower (properly prepared), 
 therein; pour the remaining sauce over 
 that: garnish with bread crumbs, and 
 small bits of butter, and brown it in the 
 oven. 
 
 CauLiFLoweRsS in Salad.* — When 
 you have prepared and boiled the cauli- 
 flowers, drain and let them cool; cut 
 them in pieces; season them with salt, 
 pepper, oil and vinegar, and eat them 
 as any other salad. 
 
 CECILS. — Mix over the fire for a 
 few minutes the following ingredients: 
 minced meat of whatever kind you please, 
 bread crumbs, plenty of onion, lemon- 
 peel, nutmeg, parsley chopped, pepper, 
 salt, a little butter, and some anchovies, 
 When nearly cold, roll them up into balls 
 about the size of an egg; moisten them 
 with egg; strew bread crumbs over them, 
 and fry them of a good clear colour: 
 serve them with made gravy. 
 
 CEDRATS, Bilanemange of.*—Grate 
 
 - the rind of a cedrat upon some sugar in 
 
 the usual:-way, until six ounces of sugar 
 
 ( 127 ) 
 
 pressing them a little: then 
 
 CED 
 
 have been used; blanch and pound a 
 pound of sweet almonds, moistening 
 them with water; when perfectly smooth, 
 dilute them with five glasses of water 
 put in by degrees; then pour them ina 
 napkin, and squeezing it, express the milk 
 of almonds from them; divide this into 
 two equal parts, with one of which mix 
 the six ounces of sugar with the cedrat, 
 and with the other portion, mix the 
 same quantity of plain sugar ; as soon.as 
 both are dissolved, strain them, and put 
 in each half an ounce of isinglass: your 
 mould being placed in ice, pour into it 
 the white blanemange to three quarters 
 of an inch in depth; as soon as that is 
 set, pour in an equal quantity of the 
 other, which ought to be of aclear yel- 
 low ; when that also is set, pour in some 
 white, and so on alternately, till the 
 mould is full, Turn out the blane- 
 mange as directed in Blanemange @ la 
 Francoise. 
 
 Blancmanges of the zestes of oranges, 
 lemons, &c. are made in this manner. 
 
 Creprar (Conserve of).—Prepare half 
 a pound of sugar to the ninth degree ; 
 put about an ounce of grated cedrat to 
 it, and mix it; when the sugar is half 
 cold, add a little lemon-juice, mix it 
 well with a wooden spoon; warm the 
 whole for a moment, and pour it into 
 paper cases made for the purpose; when 
 itis cool, cut it in cakes of what size you 
 please. 
 
 Creprat, Conserve of.*—Rub the rind 
 of a fine sound cedrat ona piece of lump- 
 sugar, scraping it as yau proceed: dis- 
 solve this sugar in lemon-juice. Boil 
 sugar (a pound for each cedrat), to foré 
 perlé, then put in the cedrat and lemon, 
 and proceed in the usual way. If you 
 have not fresh cedrat, the preserved 
 cedrat must be used as follows: pound 
 half or a quarter of one of these fruits, 
 pound and pass it through a sieve, and 
 mix it with sugar boiled as above, and 
 lemon-juice. 
 
 Ceprat (Conserve of ).*—Grate the 
 rind of a cedrat all round, until the juice 
 is ready to ooze out; this must be done 
 by rubbing it against a large piece of 
 sugar, (about a pound); remove the sur= . 
 face of this sugar to which the grated 
 rind adheres, with a knife, and squeeze 
 to it half the juice of the cedrat. Dis- 
 solve the remainder of the sugar to the 
 degree grande plume, then take it from 
 the fire, and when it has stood a little 
 while, put in your cedrat, stirring it with 
 a spoon, until a sort of ice forms on the 
 top; you may then pour your conserve 
 into moulds. Be careful not to put it in 
 too hot. SS 
 
 Crprar Cream au Bain Marie.*—Rasp 
 
 
 
CED 
 
 the rind of a cedrat on a piece of sugar 
 weighing ten ounces, scrape off the sur- 
 face, and rasp again as usual ; infuse this 
 ‘sugar in boiling milk; cover and let it 
 stand till nearly cold, then mix it gra- 
 dually with ten yolks, one whole egg, and 
 a grain of salt. Strain, and finish as 
 usual. See Cream au Bain Marie. 
 
 Creprats, Distilled Cream of.*—Infuse 
 the rinds of four very fine cedrats in 
 three quarts of the best brandy, and a 
 pint of water; close the vessel tight, and: 
 let it stand several days. At the end of 
 that time distil it in the dain marie. If 
 the brandy is of the proper strength, the 
 three quarts will yield two of the liquor ; 
 to which put three pounds and a half of 
 sugar, dissolved in three pints and a half 
 of water; pass the whole through a 
 straining bag, or filter it through pa- 
 
 er. 
 ~ Oil of cedrats is made in the same 
 
 manner, with the addition of a pound 
 and a half more sugar, and half a pint of 
 water. 
 ’ Ceprat Cream a la Frangotse.*—Rasp 
 the rinds of two cedrats on ten ounces of 
 sugar; which mix with the yolks of eight 
 eggs, a grain of salt; add gradually five 
 glasses of nearly boiling milk, stirring 
 it constantly. The remainder of the 
 operation is the same as in making 
 Caeao Cream u la Franeoise. 
 
 Ceprat Cream Patissiére.*—Rasp the 
 rind of a cedrat in the usual way, ona 
 quarter of a pound of sugar; crush with 
 the latter an equal weight of sweet 
 and six bitter macaroons; add this 
 mixture to the cream, prepared as di- 
 rected. See Cream Patissiére. 
 
 Ceprats, Dried, Whole or in Quar- 
 ters. — Take some preserved cedrats 
 either whole or in quarters, wash them 
 in alittle warm water; boil some syrup 
 in another pan, till it comes to blow; 
 take a large spoon. and rub it well to the 
 sides of the pan till it comes white; dip 
 your cedrats in, take them out and put 
 them on wires over another pan; let 
 them drain well, then put them into a 
 hot stove on the wires for one day, till 
 the candy dries all round them; when 
 well dried, put them into boxes, and 
 -lay a paper between every layer of 
 cedrats. 
 
 Ceprat Zeste, Fromage Bavarots of.* 
 —Take halfa pound of lump sugar, rasp 
 on it the zeste of cedrat, and as the sur- 
 face of the sugar becomes coloured, 
 scrape it off, and rasp again; dissolve 
 the sugar in two glasses of nearly boil- 
 ing milk; cover it, and when nearly cold, 
 mix with it six drachms of clarified isin- 
 glass, then strain, and place it in a bol 
 in ice ; and when it begins to take, add 
 
 ( 128 ) 
 
 CED 
 
 caeetat bee ees 
 to it the cream, and finish as Mromage 
 Bavareig Oo oe te de Es 
 
 ‘Ceprat (Preserved) Genoises.*—Add 
 to the usual ingredients (see Geneise), 
 the pee] & a cedrat, grated on the sugar 
 used; whén glazed, strew over them a 
 quarter of a pound of preserved cedrat, 
 cut small; dry them a minute or two in 
 the oven. Bealls. Ree iraal 
 
 Ceprat Ices.—Take a piece of loaf 
 sugar, and have a fresh and sound cedrat, 
 which you must grate over a piece of 
 
 paper, on the piece of loaf sugar, scrap- 
 
 ing with a knife what sticks upon the 
 sugar of the skin of the cedrat; when you 
 have thus taken off the outer rind of the 
 cedrat, by rasping or grating it on the 
 sugar, take a little clarified sugar, boiled 
 very fine, which add to the raspings or 
 gratings of the cedrat, with what quan- 
 tity of juice of lemon you think requie 
 site for the quantity of ices you intend 
 making, anda little water; pass the whole 
 through a sieve, then ice it, and finish 
 the same as all other ices. i 
 
 Creprat Ice Cream. — Take two 
 large spoonsful of essence of cedrat,, ‘put 
 it into a bason, squeeze in three lemon 
 and add one pint of cream; be carefu 
 that all the essence is melted ; then pass 
 it through a sieve, and freeze it accord- 
 ing to custom. pS ae ; 
 
 Ceprat Water Ice.—Take four ounces 
 of essence of cedrat, put it into a bason, 
 and add to it the juice of three lemons, 
 two gills of syrup, and half a pint of 
 water ; then pass it through a sieve, and 
 freeze it rich, and if you would have it in 
 the shape of the cedrat, after you have 
 filled your mould, close it well, and cover 
 it with half asheet of brown paper before 
 you put it in the ice. 
 
 Ceprats Zestes, Jelly of.*—Take 
 three quarters of a pound of Jump sugar, 
 grate on it the zestes of two cedrats, and, 
 as the sugar becomes coloured, scrape it 
 off with a knife, and grate again, and so 
 cn until all the zeste is gone; dissolve 
 the scraped sugar in twoglasses of water, 
 and, with the juice of four lemons, pass it 
 through a jelly bag. Clarify the remain- 
 der of the sugar, and then puta fourth of 
 it into a small preserving pan ; boil it to 
 caramel height, to colour the jelly; mix 
 this, the fruit, the syrup, and an ounce 
 of isinglass together, and finish in the 
 usual way. ae 
 
 Creprats Whole, Liquid.— Get the ce- 
 drats at the Italian warehouse; make a 
 hole through the middle. of them at the 
 thick end; put them in a large pre- 
 serving pan with water, and boil them 
 one hour and a half; then drain all the 
 water from them; set them up end- 
 ways, to drain the water out of the 
 

 
 
 
 7 
 tees 
 
 wet 
 
 Ten. 
 
 CED 
 
 ends ; boil some syrup in a large pre- 
 Serving pan twenty minutes, then put 
 the cedrats into a large earthen deep 
 
 pan, pour the syrup over them, and 
 
 let them stand two days before you touch 
 them; then boil them with syrup half an 
 
 hour ; (do not let them be too soft), put | 
 
 them into the pan, and cover them with 
 paper; the next day drain the syrup 
 from them, boil and pour it on them 
 again, and repeat it so for ten days, al- 
 ways keeping them covered with syrup; 
 when done, put them into your pots, and 
 when cold cover them with apple jelly ; 
 take care your pots are dry. 
 
 Creprat Madelaines.*—Grate on some 
 sugar the rinds of two cedrats; crush this 
 Sugar, and mix it with as much powder 
 sugar as will make together nine ounces ; 
 put it into a stewpan with half a pound of 
 sifted flour, six whole and four yolks of 
 eggs, two spoonsful of Andaye brandy, 
 and a little salt; stir this mixture well, 
 until the paste is formed, alter which stir 
 it one minute, but no longer. When 
 your moulds are buttered, put nine 
 ounces of clarified butter into the pre- 
 paration, which must be placed over a 
 very slow fire, stirring it lightly, and as 
 soon as it becomes liquid, pour a spoon- 
 ful into each mould, and bake them in a 
 moderate oven. 
 
 Instead of cedrats may be substituted 
 the rind of oranges, (sweet or Seville), 
 lemons, or crisped orange flowers. 
 
 CrepRAT (preserved) Madelaines.*— 
 Cut two ounces of preserved cedrat 
 into small -equal sized pieces, which 
 mix with the paste when about to be put 
 into the moulds. No other odour must 
 be put in. 
 
 Ceprat Pudding, en Timbale.*—Cut 
 the crumb of a roll into slices, and pour 
 over them two glasses of boiling milk, 
 Ret it on the fire, and stir it constantly, 
 till it becomes a very spongy paste; then 
 rub it in a mortar with six yolks and two 
 wholeeggs. Put this paste into a sauce- 
 pan, with a quarter of a pound of sugar, 
 (on which the zeste of a cedrat has been 
 rasped), two ounces of bitter macaroons, 
 three of dried currants, three of raisins, 
 stoned, and cut in half, six of marrow, 
 shred fine, half a glass of Madeira, a 
 pinch of salt, and a quarter of a nutmeg 
 grated. When these ingredients are we!l 
 mixed together, pour them into a butter- 
 ed_ mould, and bake it for an hour and a 
 half in a moderate oven. 
 
 Ceprat /Vater.—Takea large wooden 
 spoonful of the essence of cedrat, put it 
 in a bason, squeeze three lemons; add 
 three gills of syrup, and a sufficient 
 quantity of water; make it according to 
 your taste, be careful thatall the essence 
 
 ( 129 ) 
 
 CEL 
 
 is melted; andif it is not rich enough, 
 add more syrup} pass it through a sieve, 
 and it will then be fit for use. 
 
 Creprat Water.—Take the yellow 
 rinds of five cedrats, a gallon of proof 
 spirit, and two quarts of water, digest the 
 whole in a vessel close stopped for twen- 
 ty-four hours, then draw off one gallon, 
 and sweeten with fine sugar. f 
 
 Another way.*—Distil in an_alembic 
 bain marie, the rinds of four cedrats and 
 one lemon, in three pints of brandy ; 
 from this you may draw nearly a pint and 
 a half of Aqueur. Dissolve two pounds 
 of refined sugar in a pint of pure river 
 water, mix it with the igueur, filter and 
 bottle it. 
 
 Crtrry.—This root is generally put 
 into soups, but very little is sufficient, as 
 the flavour is much stronger than other 
 vegetables. 5: ges pars 
 
 To make a ragotit for meat with it, 
 soak and wash it well in cold water; 
 then boil for half an hour, and shift it 
 into cold water ; drain it well, and stew 
 it with some stock and cullis; take the 
 fat off, season, and serve it. at 
 
 When very white and tender it is 
 eaten raw; and as a salad, with salt, 
 pepper, oil, vinegar and mustard. | 
 
 CeLery Cream.—Pvut half a pint of 
 cream and a pint of milk into a stewpan, 
 with nearly a quarter of a pound of sugar, 
 and let it boil tilla third is consumed 3 
 take two heads of celery, let them boil 
 in the cream just time enough to flavour 
 it. Strain the cream and beat up with 
 it the yolks of five eggs, a little flour, and 
 set it in hot water over the fire, taking 
 care it does not boil. If you wish to 
 serve it cold, put in neither eggs nor 
 flour, bat when the cream is strained, 
 and is lukewarm, mix it with runnet, 
 strain and put it into a dish for table; 
 set it over hot embers, put a cover over, 
 and hot embers on that, and let it re- 
 main till the cream is set; keep it in a 
 cool place till ready to serve. 
 
 CrLtery Creum.* — Cut two well- 
 washed heads of celery into small pieces, 
 and boil them in half a pint of water; 
 strain the decoction, and add to ita pint 
 of cream, four ounces of sugar, a little 
 coriander and cinnamon, the zeste of a 
 lemon, and a spconful of orange-flower- 
 water; reduce it over the fire, to half 
 the quantity, and whilst the cream 13 
 lukewarm, put in some gizzards, chopped 
 very small; stir them well in, and then 
 strain it; place it in hot cinders, cover 
 it, and put fire also on the top ; when 
 the cream is set, place it on ice to cool. 
 
 Cretery, Fried.*—Blanch the heart 
 and white leaves of celery, and stew it 
 in a little stock; dry it in cloths 5 cut it 
 
CEL 
 
 batter, and frythem. Sprinkle salt over 
 them when you serve. . 
 
 Another WVay.—Wash and cut off the 
 green tops of six or eight heads of fine 
 celery, and dip each head into batter 
 made as follows: a pint of white wine, 
 the yolks of three eggs beat fine, a little 
 salt and nutmeg; fry the heads in but- 
 ter. Serve with melted butter over. 
 
 CreLery Fritters.* — Take about a 
 dozen heads of celery, and cut them six 
 inches above the roots, which must be 
 rounded ; wash them well, blanch them 
 for a quarter of an hour, then let them 
 cool and drain; tie them up in four 
 packets ; line a stew-pan with slices of 
 bacon, and put on them your celery, a 
 bunch of herbs, seasoned with salt, and 
 moistened with skimmings of the pot, 
 cover them with bacon and paper; stew 
 them, and when done drain and _ press 
 
 them. Then soak them in brandy and 
 sugar 3 dip them in batter, and fry them. 
 Drain, glaze, and serve them. 
 
 Cetery for Garniture*—For this pur- 
 pose the heart and white leaves only 
 must be used. Brown in a stewpan, a 
 little fat, and a spoonful of flour ; add a 
 small quantity of stock, parsley, salt, 
 and pepper. Let it boil a quarter of an 
 hour, then put in the celery, and some 
 gravy, and reduce them over the fire. 
 
 Cezery au Gratin.—Take a dozen 
 heads of white celery, trim off the stringy 
 parts, and cut the rest into pieces about 
 the size of a shilling; boil them tender, 
 and then stew them in good ¢gonsommé, 
 with a bit of butter, a little sugar and 
 salt. When nearly done drain and toss 
 them up in some béchamelle, with the 
 yolk of an egg; put themin a dish, and 
 shake some fine bread crumbs over, and 
 with a spoon sprinkle some clarified but- 
 ter on that, and then bread-crumbs 
 again. Brown it with a salamander. 
 
 CELERY, (Purée of ).—Cut the whitest 
 part of several heads of celery, and 
 blanch them ia water to take out the bitter 
 taste; let it cool and drain. Then put 
 it into a stewpan, with a little consommé 
 and sugar. Let itstew for an hour and 
 a half, and be reduced till no moisture 
 remains, then mix it with four spoonsful 
 of béchamelle or velouté; strain the whole 
 through a tammy, and putit in the dain 
 marie. When ready to serve, putin a 
 little thick cream. 
 
 CELERY ee, of ).—Cut the white 
 ‘part into lengths, and boil it till tender, 
 fry and drain, and flour it, put it into 
 some rich gravy, a little red wine, ealt, 
 pepper, nutmeg, andecatsup. Boilitup. 
 
 Cetery Sawce.—Cuta dozen heads of 
 fine celery into pieces about the size of 
 
 ( 130 ) 
 
 in pieces, and dip them in good plain 
 
 CEL 
 a shilling; blanch, and pnt them into a 
 small stewpan, with consommé enouzh to 
 cover them, a small bit of butter, a little 
 sugar and salt, and lay a round paper 
 over the whole; let them stew gently, 
 till nearly done, then shake them up in 
 béchamelie sauce. as 
 Second /Vay.—Cut boiled celery into 
 pieces two inches long; put them ihtoa 
 stew-pan with some veal gtavy which 
 tastes strong of spices and herbs, thicken 
 it with three quarters of a pound of but- 
 ter rolled in flour, and half a pint of 
 cream ; boil it up, and squeeze in some 
 lemon-juice. ; 
 Third Way.*—Blanch about a pound 
 of fillet of veal in some stock ; stick it 
 with stalks of celery, in the same manner 
 as larding it; slice some Onions into a 
 stewpan, also two carrots, and a small 
 piece of bacon stuck with cloves, lay in 
 the veal, and let it stew gently till it 
 begins to burn, and stick to the bottom 
 of the pan; then put in a little stock, 
 and let it boil over a slow fire for three 
 hours. Pass it through an unbleached 
 napkin, and serve with whatever meat 
 you please. Garnish your dish with the 
 veal, cut in pieces, andlaidround. 
 CeLery Sauce, (Brown). — Cut into 
 lengths as before; boil and drain it; put 
 in in some good gravy, with a little flour 
 mixed in smooth, a little ketsup, pep- 
 per, salt, and nutmeg; boil all up to-- 
 gether, ae 
 Crxery Soup.—Neatly trim and wash 
 two dozen heads of fine celery, split each 
 in two, and put them to blanch in a large 
 stew-pan of water with plenty of salt ; 
 when tender drain them on a sieve, and 
 stir the soup over the fire, with about 
 three ounces of butter, and a very little 
 sugar and salt. When the butter begins 
 to look clear, mix in a ladle of consommé, 
 when that has boiled for a few minutes 
 and thecelery is perfectly mashed, stir 
 in three table-spoonsful of sauce tournée, 
 and when this is well boiled rub tae 
 whole through a tammy; add a pint of 
 strong consommée, and nearly as much 
 thick cream. Put it into the soup pot, 
 and half an hour before you want it, set 
 it on the fire to boil,ahd skim it. Serve 
 it with celery cut round, blanched and 
 stewed. If you wishthe soup to be brown 
 instead of white, use espagnole, and no 
 cream. 
 Cetery Stewed.—Boil till tender the 
 white part, and cut it in pieces; stir some 
 cream over the fire, with two yolks of 
 eggs,putin the celery, salt, pepper, mace, 
 and grated lemon-peel; shake all to- 
 gether, but do not let it boil. 
 Another Way.—Boila dozen heads of 
 fine celery in salt and water till nearly 
 

 
 
 
 
 
 
 
 
 
 SSH eeesge aera > 
 
 CHA 
 
 done; then set them to stew between 
 lards of fat bacon, with consommé euough 
 to cover them ; when very tender drain 
 them on a sieve, and serve with good 
 béchamelle sauce. 
 
 Cetery on Toast. — Cut some well 
 buttered toast into pieces about three 
 inches square, lay on them celery stewed 
 according to the second receipt, and 
 Serve it to table. 
 
 CHAMBORD. — This is a ragofit 
 made of cock’s-combs, cock’s kidneys, 
 fat livers, and fowl’s eggs. The combs 
 must be scalded as follows:—Put them 
 into a towel with coarse salt, then holc- 
 ing each corner of the towel, dip the part 
 containing the combs into boiling water, 
 eave it in for a minute, and then take it 
 out and rub the whole together, to take 
 off the first skin that is about the combs, 
 and open your towel; if the combs be 
 not sufficiently skinned, dip them into 
 boiling water a second time, but they 
 must not get too firm, as that will pre- 
 vent their whitening. When properly 
 skinned, pare the little black points that 
 the blood may be taken out. Put them 
 into a pint of water and let them lay on 
 a corner of the stove with very little fire, 
 for two hours ; then blanch and put them 
 into a little blanc; take care not to do 
 them too much; the kidneys must not 
 boil, as they would break ; boil the eggs 
 alittle to take off the first skin, throw 
 the whole into édlanc, and when the 
 combs are done, have ready some espag- 
 nole, and a pint of Madeira (both reduced 
 and then mixed together), with large 
 mushrooms turned, and some small 
 guénelies, which have been poached se- 
 parately. Mix all together, and drain 
 the ragotit, the combs, the kidneys, and 
 the eggs. Put the whole into the sauce 
 with the qguénelles; stir gently, not to 
 break the latter; season it well. Add to the 
 above, a garnish of soft roes of carp, some 
 good-sized cray-fish, and two spoonsful 
 of essence of anchovies. To poach the 
 guénelles, two raust be used, fil) one with 
 the farce which has been levelled all 
 round with a knife dipped into boiling 
 water. With the other spoon, which is 
 also Jying in boiling water, take the gué- 
 nelle out, and putthem into a buttered 
 stewpan, and boil them for a quarter of 
 an hour. A small quantity of salt is re- 
 quired in the water. : 
 
 CHANTILLY Basket.—Dip some ra- 
 tafia cakes into clarified sugar boiled to 
 caramel height; place them round the 
 inside of a dish; then cut more ratafia 
 cakes into squares, dip them also into 
 sugar, and pile them corner-ways on the 
 row, and so on for two or three stories 
 high. Line the inside with wafer-paper, 
 
 (131 ) 
 
 CHA 
 
 and fill it with sponge biscuit, sweet-. 
 meats, blanched almonds, or some made 
 cream; put trifle over that, and garnish 
 the froth with rose-leaves, coloured com- 
 fits, or caramel sugar thrown lightly 
 over the top. ' 
 CHAR.—-Cleanse them, cut off the 
 fins, tails, and heads, and lay them in 
 rows in a long baking-pan, first season-. 
 ing them with pepper, salt, and mace. 
 When done, let them stand till cold, pot 
 them, and pour clarified butter over. 
 CHARD au gras.*—Blanch and dress 
 them the same as celery; boil them 
 quickly in water, with salt and a little 
 butter; drain and put them in a stew. 
 pan, with butter worked. up with flour, 
 salt, pepper, nutmeg, and b/ond. When 
 nearly done, add alittle verjuice or vine- 
 ey thicken the sauce, and serve quite 
 ot 
 
 Cuarps ad la Venitienne.—Prepare the 
 chards the same as Chards au gras, and 
 finish in the same manner as for Cardoons 
 and Cheese. 
 
 CHARLOTTE (4).—Cut a sufficient 
 number of thin slices of white bread to 
 cover the bottom and line the sides of a 
 baking-dish, first rubbing it thickly with 
 butter, Put thin slices of apples into 
 the dish in layers, till the dish is full, 
 strewing sugar and bitsof butter between, 
 In the mean time, soak as many thin 
 slices of bread as wil] cover the whole, in 
 warm milk; over which place a plate, 
 and a weight, to keep the bread close 
 upon the apples; let it bake slowly for 
 three hours, For a middling-sized dish, 
 you should use half a pound of butter for 
 the whole. 
 
 CuareLoTre (4).* — This entremets 
 may be madeof any kind of fruit you 
 please, and is eaten hot. Ifapples are 
 used, pare, core, and cut about a score 
 of them into small pieces, and put them 
 into astewpan with some water, a good 
 piece of fresh butter, powder-sugar, 
 pounded cinnamon, and grated lemon- 
 peel, and stew till the water is dried up; 
 then set them to cool in an earthenware 
 vessel. Cut some very thin slices of 
 crumb of bread, dip them in melted fresh. 
 butter, and lay them neatly al! over the 
 bottom and round the sides of the stew- 
 pan; then pour inthe apples, leaving a 
 hole in the middle, in which put apricot 
 marmalade. Cover the whole with bread, 
 sliced thin, and buttered as above. 
 Place it in a hot oven, bake it an hour, 
 and turn it out. 
 
 Another way.*—Cut as many very thin 
 slices of white bread as will cover the 
 bottom, and line the sides of a baking= 
 dish rubbed with butter, Slice apples 
 thin, place them on the bread, strew 
 
CHA 
 
 powder-sugar over, and bits of butter; 
 then put a layer of apples, sugar, and 
 butter, and so on till you have filled the 
 dish. Have ready some bread, cut thin 
 and soaked in warm milk; lay a plate on 
 the Charlotte, and a weight on that. 
 Bake it in aslow oven for three hours. 
 Half a pound of butter is the proper 
 quantity. . 
 
 Cuarworre @ la Frangoise.* — This 
 charlotte is made in the same way as 
 that @ la Parisienne, only that eroguettes 
 a& la Parisienne, and a cream blanc- 
 mange are used, instead of the biscuits 
 and fromage bavurois. Finish it in the 
 same way. 
 
 CuarworTe @ l’Italienne.*—Make a 
 small iextremets of rum genozses, cut in 
 pieces like spoon-biscuits, with which 
 line a plain reund mould, fill the char- 
 lotte with ram cream-p/ombzére, with the 
 addition of four drachms of clarified 
 isinglass; cover the cream with genoises, 
 and finish it in the usual way. 
 
 Cuagworte @ la Parisienne.*—Take a 
 quarter of a pound of well glazed spoon- 
 biscuits, and a small case of green pista- 
 chio biscuits, which must be cut in thin 
 slices, and then formed into lozenges ; 
 arrange these at the bottom ofa plain oc- 
 tagon mould, in the form of a star, and 
 with the remainder cover the sides of the 
 mould, placing them upright, and the 
 glazed sides next the mould; fili the in- 
 terior with a vanilla fromage-bavarois, 
 but do not put it in till the moment ke- 
 fore it is sent to table; then cover the 
 Jromage with biscuits, and surround the 
 mould with pounded ice for about forty 
 minutes, then turn it on a dish for 
 table. 
 
 CHARTREUSE.— Prepare some apples, 
 and place them in a dish like apples @ 
 la Turque, in a purée; pare and quarter 
 and trim a dozen nonpareils, stew them 
 in sugar as for a compote. Warm some 
 currant jelly and apricot jam, dip the 
 quarters alternately into each, and place 
 them on the apples according to your 
 taste. Warm the whole very gently. 
 
 CHARTREUSE @ la Paristenne en sur- 
 prise.*—J3oil eight fine truffles in some 
 white wine, and when cold, skin and cut 
 them lengthwise with a root cutter, 
 half an inch in diameter ; then take a 
 hundred cray-fish tails, (or carrots pre- 
 paredas for chartreuse printunier), trim, 
 and lay them at the bottom of a but- 
 tered mould, on them place the truffles 
 round the sides of the mould, so as to 
 form an ornamental border, of some 
 open, pleasing pattern, the spaces be- 
 tween the truffles being filled with the 
 filets mignons of chickens, previously 
 browned in butter, and properly trimmed. 
 
 ( 132) * 
 
 CHA. 
 On the top of this border lay a crown or 
 
 ring of the cray-fish tails to correspond 
 with the bottom, and cover the whole 
 to the thickness of an inch, witha qué- 
 nelle farce, pretty firm; then fill the 
 middle with a blanquette of fowl, veal or 
 lamb sweetbread, or a ragoiit, or any 
 thing else you may think proper, leaving. 
 three quarters of an inch space at the 
 top, which must be filled with a farce # 
 cover the whole with a buttered paper, 
 and put it in the dazn-marie for an hour 
 and a half. When turned out of the 
 mould, make a crown of small white 
 champignons, lay this on the top near 
 the edge, and in the centre a single 
 champignon, round which place eight 
 filets mignons, in the form of a rosette. 
 CuartTreuse Printannier.* — Scrape 
 two bunches of carrots and two of turnips, 
 and then cut them into pieces, about two 
 inches long and three quarters of an inch 
 in diameter, and throw them into cold 
 water; blanch them, and then separate 
 them. When cold, put them into some 
 good stock with a small quantity of su- 
 gar, and set them on the edge of the 
 stove until nearly done, when they 
 should be placed over a hot stove. In - 
 the meanwhile take the trimmings of 
 the carrots and turnips, a dozen onions, 
 with a few cloves, six heads of celery, 
 and two lettuces, moisten them with 
 some good stock, and Jet the whole sim- 
 mer gently, skimming it well, until the 
 vegetables are thoroughly done; then 
 strain the liquor from them; and when 
 it has stood a little time, strain it again, 
 so that it may be quite clear, then stir 
 up with it some espagnole. 
 Take three small cabbages cut into 
 quarters, blanch them, open each quar- 
 ter, and season it with a little salt; tie 
 them up, and put them in a stewpan,. 
 lined with ham and bacon, with a sau- 
 sage, a piece of bacon, two small par- 
 tridges larded, parsley, and green onions, 
 season the whele, and cover it with slices. 
 of bacon, moisten it with poé/e or con-° 
 sommé, and let it stew over a gentle fire 
 for two hours. ' 
 Whilst the above is cooking, drain the 
 carrots and turnips, and place them ac- 
 cording to fancy in a buttered mould, so 
 as to cover the sides and bottom com- 
 pletely; then drain the cabbages in a 
 cullender, and press the other ingre-— 
 dients in a napkin ; trim the bacon, and 
 cut the sausages into thin slices ; lay the 
 cabbages lightly in the mould; then the 
 bacon and sausages like a cord; then 
 place the partridges, breasts downwards, 
 the bacon and sausages on them, and fill 
 the mould (making the top quite flat) 
 with the cabbages ; ‘lay a buttered paper 
 
a ee 
 
 
 
 CHE 
 
 over the whole, and put it into the bain- 
 marze for an hour. Before it is turned 
 from the mould let it drain well; when 
 ready for table, the dish and chartreuse 
 may be ornamented in various ways, ac- 
 cording to fancy. 
 
 - CHEESE.—To select good cheese is a 
 department of marketing that requires 
 great judgment ; a nice palate, and a 
 sensitive nose are the two chief requisites ; 
 but the eye is a necessary organ, not 
 only for detecting what escapes the en- 
 ony of these senses, as mites, decay, 
 
 c., but with good judges it will usually 
 tell a prime cheese from an indifferent 
 one, by the texture and colour alone. 
 
 In choosing this necessary article, at- 
 tention must be paid tothe appearance 
 of the rind. Cheshire cheese, from a 
 good dairy, isin its prime at two years, 
 provided it kas been well kept. A damp 
 storehouse produces premature decay, 
 and fills it with mites. 
 
 Cheese, even of the finest quality, is 
 apt to deceive those unacquainted with 
 the article, both in taste and smell, when 
 judging by the taster, or when first cut, 
 as it will frequently possess a strong and 
 unpleasant flavour, although in a few 
 days after being cut, exposure to the air 
 will render it pure and agreeable to the 
 smell and taste. It is hence the custom 
 with experienced caterers to lay in a 
 stock of Cheshire cheese, and to keep it 
 in a dry cellar in saw-dust, in a box, by 
 which,in two or three months,it improves, 
 and is fitto cut. It isthen well to divide 
 it into two parts, or to take outa fourth, 
 according to its size; spread butter on 
 the part to be reserved, and keep it in 
 adry place; that for use should be ex- 
 posed in the larder on the cheese shelf, 
 three or four days, when it will be ready 
 for the table. A certain late worthy Al- 
 derman and Vintner, famed fer his know- 
 ledge of the larder, for many years was 
 accustomed to put Cheshire cheeses in a 
 sack, cover them with a basket, and 
 bury them under bis summer stock of 
 coals, and in the winter, as they reduced, 
 he used to say, ‘* Now is the time for my 
 old Cheshire.”’ No cheese of equal fla- 
 vour, perhaps, was eaten in the city of 
 London. 
 
 We speak of Cheshire, par excellence, 
 as the most piquant and fine-flavoured 
 of English cheese, although the modern 
 gourmands are pleased to designate the 
 Stilton cheese the British Parmesan. 
 
 Good Stilton, however, such as may he 
 
 urchased atCu)lum/’s in Old Bond-street, 
 is a treat for the most refined palate, and 
 is generally preferred at the tables of the 
 great, even by those Amphytricns, whose 
 
 ( 133 ) 
 
 CHE 
 authority few will be hardy enough to 
 dispute. 
 
 Stilton cheese, made in May or June, 
 is usually served at table at Christmas. 
 If made at a capital dairy, however, it is 
 in better order at ten, or even twelve 
 months, or, if well managed, even ata 
 later period. 
 
 It is customary with certain tavern- 
 keepers to produce an artificial ripeness 
 on Stilton, to please those pseudo con- 
 noisseurs, their vain customers, who 
 boast loudly of their superior taste in 
 these matters, when in the chair, and 
 who verify the couplet of the inimitable 
 poet— 
 
 ** Doubtless the pleasure is as great 
 In being cheated as to cheat.”’ 
 
 Mine host, manages the matter thus :— 
 A Stilton, with a rugged and picturesque 
 coat, is tapped, and in the aperture is 
 inserted a small piece of mzte-touched old 
 Cheshire, and then stopped with a wet 
 cloth. In three weeks or a month it is 
 rape enough, and relished by the con- 
 vives with its concomitant, a glass of 
 port, as a bonne bouche fit for the gods! 
 Certain epicures are accustomed to 
 make a conical excavation on the top of 
 a Stilton, and to pour therein from two 
 to four glasses, or even more, of port, 
 claret, or Madeira wine, which being 
 absorbed for three weeks or a month, 
 they maintain, improves its flavour. 
 There is no disputing with a variety of 
 tastes. On some occasions an accidental 
 flavour may be thus attained, which may 
 be palatable; but, on the authority of 
 one of the best judges of these matters, 
 we venture to say, that many a prime 
 Stilton has been spoiled by such whimsical 
 practices ; and we are assured, as well by 
 the dairyman, cheesemonyer, and is that 
 the first cooks, that the finest Stilton, 
 which ripens without any artificial aid. 
 North Wiltshire cheese has long ac- 
 quired deserved celebrity, being rich, 
 and of fine flavour ; these ere fit for the 
 table at nine menths, but, if carefully 
 kept, they are in perfection at twelve 
 months. i 
 Double Gloucester, is also a cheese in 
 great repute, and if madeat a good dairy 
 is in prime order from nine to twelve 
 months. This makes an excellent Welch 
 rabbit, and is capital for a stew, if care- 
 fully dressed in a cheese-toaster. 
 - Single Gloucester, which, when suc-- 
 cessfully made, is of a fine delicate fla- 
 vour, is generally used at the taverns 
 for a, Welch rabbit. It is fit for the table 
 in five or six months. 
 Pas chee ec however, when from 
 
CHE 
 
 the best dairies, being of a delicate fla- | 
 | wine, and brushing and turning them 
 
 vour, and agreeable texture, is preferred 
 to all others, by the cognoscent2, for 
 toasting. A Welch rabbit, 
 cooked, of Derbyshire cheese, is served 
 with éclat at the best appointed tables. 
 
 Cheddar cheese is also in high esteem 
 at the best tables. It is in its prime from 
 nine to twelve months, © 
 ~ Dunlop cheese, made in the parish of 
 Dunlop, in Ayrshire, is in high esteem 
 at the first Scottish tables, and is consi- 
 dered a handsome present to an English 
 - family; and due honours are paid to the 
 Ayrshire dairies, asoften as it 1s set upon 
 the English board. The Great Unknown 
 has celebrated the Dunlop cheese in his 
 ¢¢ Heart of Mid Lothian.’”? : 
 
 Of cream cheeses, there are various 
 sorts, and for which the English dairies 
 are famed. Amongst others, the Cotten- 
 ham, when in its prime, is of delicious 
 flavour. The Bath cream cheese is also 
 delectable, and others, which are eaten 
 equally new, particularly those from a 
 certain town in Bedfordshire, the name 
 of which we do not recollect; these, and 
 many more of excellent quality, are thin 
 in form; the Stilton is also a cream 
 cheese, though amongst the thickest 
 that come from an English dairy. 
 
 Of foreign cheese, the Parmesan, 
 which being first made at Parma, in 
 Italy, hence derives its name, still 
 maintains pre-eminence over all others. 
 The manufacture of this cheese was 
 formerly confined to the dairies of Parma 
 and Piacenza; and where, for a long 
 period, the best were made; of late, 
 however, the district of Lodi is most 
 celebrated for this cheese. 
 
 The Gruyere from Switzerland, the 
 Rochefort, made of ewes’ milk, and the 
 Neufchatel from France, are cheeses 
 served as delicacies upon an English 
 table; but the true English Cheshire is 
 held superior to all these, even by the 
 learned gastronomists of Paris, 
 
 “In having the care of the cheese for 
 the parlour, or for the family in general, 
 says an anonymous writer, let a broad 
 hanging shelf be hung, either in the 
 wine or strong beer cellar, as neither 
 rats nor mice can then get at the cheese, 
 
 If you keep cream cheeses, put them 
 between two plates or dishes to ripen, 
 with some fresh leaves from the garden, 
 and turn them every morning; and for 
 all other cheeses have a rack or two 
 made in the cellar, for it will be a means 
 of improving them daily. A large space 
 in the rack should be left for the Che- 
 shire, brick-bat, and dolphin cheeses, 
 &c, &c.; and nothing improyes them, or 
 makes them go farther, than putting 
 
 ( 134 ) 
 
 capitally 
 
 CHE 
 three or four on each pipe or cask of 
 
 every week; but if there are no casks of 
 wine, put them on the tops of the strong 
 beer casks. Cheese, even of an inferior 
 quality, if thus managed, will become 
 much richer, fine, and mellow. They 
 must be turned alternately. ; 
 
 The cheese should not be brought from 
 the rack to the parlour, but at the mo- 
 ment it is wanted, and should be return- 
 ed to the rack,as soon as taken from 
 table. Be careful to use those that are 
 ripe and meilow first. ; 
 
 Cheeses of all sorts, are known to be 
 the best which have smooth thin coats, 
 and those chosen which are the heaviest ; 
 for, although they be of the same size, 
 yet they differ materially in that point; 
 as all fat, good cheese is the heaviest. - 
 
 The round Dutch cheese, of the best 
 quality, and not too salt, which is a com- 
 mon failing with them, is not unfre- 
 quently used for toasting, and with suc- 
 cess, This, and other cheeses, made of 
 skim milk, are considered better for that 
 purpose, and eat richer and more agree- 
 ably to the palate than even the best 
 North Wiltshire, indubitably one of the 
 richest of English cheeses. The fatty 
 richness of this material, constitutes not 
 the desired properties for toasting, as the 
 inferior cheeses are, when toasted, found 
 to be richer, softer in consistence, less _ 
 ropy, and superior in flavour, than even 
 
 Stilton. 
 
 Cheeses that become tainted with 
 mites, are recommended by a Derby- 
 shire lady, well acquainted with the oper- 
 ations of the dairy, to be wiped, and 
 then pvt into a pot in which mutton has 
 been cooked, whilst the water is yet hot, 
 and made to boil a few seconds, then to 
 be taken out, immediately wiped, dried, 
 and put away in a dry place. 
 
 Cuesse, Artifictal.—Take a gallon of 
 new milk, two quarts of cream, nutmeg, 
 mace, and cinnamon, all well pounded ; 
 boil these in milk; then put in eight 
 eggs, six or eight Spoonsful of wine vine- 
 gar to turn the milk; let it boil till it 
 eomes to a tender curd; tie it up in a 
 cheese-cloth, and let it hang six er eight 
 hours to drain ; then open it, take out the 
 spice, sweeten it with sugar and rose 
 water; put it into a cullender, iet it 
 stand an heur more, then turn it out, 
 and serve it up in a dish, with cream 
 under it. ke 
 
 Creese Brioche.*—Make a brioche in 
 the usual way, and when ready for bak- 
 ing, spread it over the board, and strew 
 over it some Gruyere cheese, cut into 
 dice, inthe proportion of a quarter of a 
 
 | pound of cheese to a pound of brioche 
 

 
 CHE 
 
 paste. Roll it out as usual, take off 
 about an eighth part, and put the largest 
 portion into the mould or case, dorez it; 
 then take the remainder of the drioche 
 and place it on the top, so as to forma 
 sort of head to the other; dorez and trim 
 it. When it has been in the oven about 
 two hours, take it out gently, and if the 
 head be not detached from the rest, re- 
 move it lightly, lay paper over, and 
 replace it in the oven as quickly as you 
 can, to finish the baking. 
 
 Cueese, Cake of.*—Take about the 
 fourth part of a close, fat Brie cheese, 
 pound and rubit through a sieve; mix 
 with it a pint and a half of flour; lay it 
 on the board, make a hole in the middle, 
 into which put three quarters of a pound 
 of butter, and work it in well; add to it 
 a little Gruyere cheese grated, and six 
 eggs. Knead these all together well; 
 mould it up, and let it stand for half an 
 hour ; then roll it out, and make it into 
 a eake of about three inches; mark it 
 with a knife on one side in chequers, and 
 on the other in rays; dorez, and bake it 
 in a moderate oven. 
 
 -Cursuire Cheese, to imitate.—The 
 milk being set, and the curd being come, 
 do not break it with a dish, as is cus- 
 tomary in other cheese, but draw it to- 
 gether with your hands to one side of the 
 vessel, breaking it gently and regularly; 
 for if it be pressed roughly, a great deal 
 of the richness of the milk will go into 
 the whey. Put the curd into the cheese- 
 
 vat or mote as you gather it, and when | 
 
 it is full, salt it at different times ; press 
 it, and turn it often. 
 
 The thickness of these cheeses must 
 be about seven or eight inches, and they 
 will be fit to cut in about twelve months. 
 You must turn and shift them frequently 
 upon a shelf, and rub them with a dry 
 coarse cloth. At the year’s end, you 
 may bore a hole in the middle, and pour 
 in a quarter of a pint of sack, then stop 
 the hole close with some of the same 
 cheese, and set it in a wine cellar for six 
 months to mellow; at the expiration of 
 which you will find the sack all lost, and 
 the hole in a manner closed up. If this 
 cheese be properly managed, its flavour 
 will be pleasant and grateful, and it will 
 eat exceedingly fine andrich, 
 
 CuressE ( Crab).*—Cut some thin slices 
 of any rich cheese, as Cheshire, double 
 Gloucester, &c. and press them well with 
 a knife, until you can spread it like but- 
 ter. Then mix up with it, mustard, 
 common and chili vinegar, cayenne pep- 
 per, salt, essence of anchovies, and any 
 other fish sauce you think proper. Mix 
 all together thoroughly to a thick pulp. 
 
 CueEse Cream.— To three pints of: 
 
 (135 ) 
 
 CHE 
 
 raw cream put a sufficient quantity of 
 salt to season it; stir it well; fold a 
 cheese-cloth three or four times, and 
 lay it at the bottom of a sieve, and pour 
 your cream into it. When it hardens, 
 cover it with nettlés on a pewter plate. 
 
 CueEse Cream.—Make a pint of good 
 milk lukewarm, and stir in a bit of ren- 
 net about the size of a pea, previously 
 diluted with some of the milk; put it 
 over a few hot embers, and cover it with 
 fire at the top; when the curd is set, put 
 it into a little osier basket, made for the 
 purpose, and well drained, turn it into a 
 dessert dish; serve with good cream, 
 and fine sugar over it. 
 
 CuHeEese Cream.— Put five quarts of 
 strippings, that is, the last of the milk, 
 into a pan, with two spoonsful of rennet. 
 When the curd is produced, strike it 
 down a few times with the skimming- 
 dish, to break it. Leave it to stand two 
 hours, then spread a cheese cloth on a 
 sieve, put the curd on it, and let the 
 whey drain; break the curd a little with 
 your hand, and put it intoa vat, witha 
 two-pound weight upon it. Let it stand 
 for twelve hours; take it out, and bind 
 a filletround. Turn it from one board 
 to another every day, till itis dry ; cover 
 with nettles or clean dock leaves, and 
 put it to ripen between two pewter- 
 plates. If the weather is warm, it will 
 be ready in three weeks. 
 
 Cueess Cream.—Put twelve quarts of 
 new milk and a quart of cream together, 
 with rennet just sufficient to turn it, and 
 let the milk and cream be just warm. 
 When it has stood till the curd has come; 
 lay a cloth in the vat, which must be 
 made of a size proportionate to the cheese. 
 Cut out the curd with a skimming-dish, 
 and put it into the vat till it is full, 
 turning the cheese-cloth over it; and as 
 the curd settles, Jay moreon, till youhave 
 laid on as much as will make one cheese. 
 When the whey is drained off, turn the 
 cheese into a dry cloth, and then Jay 
 upon ita pound weight. At night, turn 
 it out into another cloth, and the next 
 morning salt it a littie, Then, having 
 made a bed of nettles or ash leaves to lay 
 it on, cover it with the same, shifting it 
 twice a day, for about ten days, when it 
 may be brought to table. 
 
 Cueese Cream, a Plain Family Way. 
 —Warm three half pints.of cream with 
 one half pint of milk, or according to the 
 same proportion, and put a little rennet 
 to it; keep it covered in a warm place 
 till it is curdled; have a proper mould 
 with holes, either of china or any other 5 
 put the curds into it to drain, about an 
 hour, or less: serve with a good plain 
 cream, Les pounded sugar over it. 
 
 L 
 
CHE 
 
 With FW hipt Cream.—P uta good pinch 
 of gum-dragon powder into a quart of 
 cream; whip it till it is quite thick with 
 fine rasped lemon-peel; pour it into a 
 cloth-strainer, ora piece of muslin; drain 
 it thus in a basket, and serve it the same 
 as the first. 
 
 Cuerese Cream Iced.—Boil a pint of 
 good cream, then put half a pourd of 
 sugar to it, about a dozen of sweet al- 
 monds pounded,a little preserved orange- 
 flowers, or orange-flower water, and 
 rasped lemon-peel; boil together a few 
 minutes ; when you take it off the fire, 
 add five yolks of eggs beat up, and stir 
 it: continually till they are well mixed 
 with the cream}; strain it ina sieve, and 
 put it into the icing-pot, when it is 
 pretty much much iced, work it well to 
 put it into cheese-moulds}; ice it again, 
 and serve as usual. It is also done with 
 coffee and chocolate, in the same manner 
 as the ices, only that each is thickened 
 with four or five yolks of eggs, as directed 
 in the first, and moulded like a cheese, 
 which gives it the name. 
 
 CueEse Cream, Iced & la Bourgeoise.* 
 —Boil a pint of very good thick cream 
 with half a pint of milk, the yolk of an 
 egg, three quarters of a pound of sugar ; 
 when it has boiled up five or six times, 
 take it off the fire, and flavour it with any 
 aromatic, either orange-flower, berga- 
 mot, or lemon; pour the preparation 
 into tin moulds to ice; put these moulds 
 into little pails, having first put at the 
 bottom of your pails some ice, well 
 pounded, with some salt or saltpetre, 
 and place ice and saltpetre all round 
 your moulds, till it reaches the top of 
 the mould. When the cheese is iced, 
 and you are ready to serve it, dip your 
 moulds in warm water to loosen the 
 cheese from the moulds; then turn your 
 cheeses into a dish. They should be 
 eaten the moment they are served. 
 
 CuHeese Cream, and Marmalade. — 
 Boil a pint of cream; mix with it a few 
 spoonsful of any kind of marmalade you 
 please, and a little dried preserved 
 iemon-peel, chopped fine; when it is 
 but just milk-warm, put some rennet to 
 it, and serve it with pounded sugar 
 over it. 
 
 Cueese Cream @ la Princesse.*—Boil : 
 
 a pint of cream with a pint of milk, two 
 grains of salt, a little grated lemon-peel, 
 a little coriander, a little cinnamon, three 
 ounces of sugar; let the whole boil until 
 reduced to half, then take it off the fire; 
 and when it is lukewarm, throw into it 
 a piece of rennet (a little larger than a 
 pea), mixed with a spoonful of water ; 
 
 pass the cream through a sieve, and then | 
 
 put it over some warm ashes; when the 
 
 ( 136. ) 
 
 CHE 
 
 curd is produced, put it into a little osier 
 basket to drain, and when it has taken 
 the form of a cheese, turn it into a dish... 
 Cueese Cream /Whipped.* — Chop 
 very fine a piece of green lemon-peel, 
 and put it into an earthen pan with a 
 pint.and a half of good thick cream, and 
 a piece of gum-drayon, about the size of 
 a pea, powdered; whip your cream, and 
 as the whip rises, take it off with the 
 skimmer, and put it in an osier basket; 
 if the basket is not very close, you must 
 put a piece of muslin in it; when the 
 cream is all whipped, and it is sufficiently 
 drained, serve it on a dish with powdered 
 sugar over it. Nae 
 CueEse Curd Florentine.—Break to 
 pieces two pounds of cheese-curd, take 
 a pound of blanched almonds finely 
 pounded, with a little rose water, half 
 a pound of currants, clean washed and 
 picked, some stewed spinach, cut small ; 
 sweeten it with some sugar; mix it all 
 well together; lay a pntf-paste in the 
 dish, put in the ingredients, cover it with 
 a thin crust rolled and laid across; bake 
 it in a moderate oven: it takes half an 
 hour; the top crust may be cut any 
 shape. Fey 
 Cueese Curd Pudding. — Take the 
 curd from a gallon of milk, turned with 
 rennet; drain off the milk completely, 
 and beat it in a mortar, with half a 
 pound of fresh butter; strain to this the 
 yolks of six, and the whites of three eggs, 
 well beaten, add two Naples biscuits, 
 or half a small roll grated, and sweeten 
 the whole ; put it into buttered tins, and 
 bake in a moderate oven; when done, 
 turn them irto a dish, and garnish with 
 citron, candied orange-peel, and blamch- 
 ed almonds, cut in slips ; sprinkle powder 
 sugar over, and serve them with melted 
 butter and a little sack. 
 Cueese Entrées. — Parmesan cheese 
 should be made use of for entrées, and it 
 should be grated, and the meat or fish 
 with which it is served should be dressed 
 a la braise, or en ragoitt ; very little salt 
 must he used in the sauce or meat, as 
 Parmesan is in itself very salt. Put into 
 the bottom of the dish in which you are 
 going to serve your meat, some of the 
 sauce you intend to use with your meat, 
 then strew with grated cheese; place 
 your meat upon this, pour over the ree 
 mainder of your sauce, and cover the | 
 whole with Parmesan. Then put it in 
 an oven, or under a baking pan to brown, 
 and serve it with thick sauce. 
 Cauliflowers and Spanish cardoons 
 may be served in the same manner for 
 entremets. Fahy : 
 CuereEse, Fondue of.—Make a sort of 
 pap with half a pint of cream, or good 
 
CHE 
 
 milk and potatoe flour; add a little salt. 
 When the pap is boiled enough, put to it 
 four yolks of eggs, half a pound of grated 
 
 Gruyere or Parmesan cheese ; and lastly, | 
 
 four whites of eggs, whipped till en neige. 
 Stir the whole well together. Next, 
 pour the pap intoa mould, place it over 
 a stove covered with a lid, and fire on 
 the top. It will be done enough in ten 
 minutes, when it should be quickly 
 served and eaten. 
 
 Curese, Fresh.—Take two quarts of 
 raw cream, sweeten it with sugar; boil 
 it, then put in some damask-rose-water, 
 keep it stirring, that it may not burn; 
 when it is thickened and turned, take it 
 off the fire : wash the strainer and cheese- 
 vat with rose-water; then roll your curd 
 backwards and forwards in the strainer 
 to drain the whey from it, then put the 
 curd, with a spoon, into the vat; as soon 
 as itis cold, slip it into the cheese-dish 
 with some of the whey, and serve it up. 
 
 Cueese Fritiers.*—Put some milk, 
 butter, mild Brie or Gruyere cheese into 
 a saucepan; add to these ingredients 
 flour, and afterwards eggs and sugar; 
 make it into a paste, of which form your 
 fritters ; fry them of a nice colour, and 
 serve them sprinkled with sugar. A 
 small quantity of orange-flowers may be 
 added. 
 
 Cuetse (Parmesan) Fondus.*—Put 
 a pound of butter, and half a pound of 
 potatoe flour; stir them together well ; 
 add to them five or six glasses of good 
 cream nearly boiling,a pound of Par- 
 mesan cheese grated, half a pound of 
 Gruyere cheese grated, a small spoonful 
 of megnonette, and a spoonful ‘of powder 
 sugar. Set it ever a moderate fire, stir- 
 ring it constantly; add the fifteen yolks, 
 and a large plateful of whipped cream, 
 well drained, then the whites whipped 
 firm; pour this preparation into small 
 Paper cases as quickly as possible, and 
 bake them for fifteen or twenty minutes. 
 
 Crexseas Iced Butter.—Boil for a few 
 tae a pint of cream, with some 
 rasped lemon-peel, and a good spoonful 
 
 of orange fluwer-water; when taken off 
 
 the fire, add a dozen yolks of eggs well 
 beat up, and mix together without boil- 
 ing; silt through a sieve, and put into 
 an icing pot to freeze, working it the 
 same as ices ; it must be iced in sucha 
 manner that you may take it with a 
 spoon to serve, like pats of butter 
 stamped, and bits of clear ice between to 
 appear like crystals. ; 
 Catcce Iced a la Chantilly.—tt is pre- 
 
 pared the same as Cream Cheese Iced, 
 
 and put to icein moulds ; beat up a pint 
 of cream to a froth, add rasped lemon- 
 
 ( 137 ) 
 
 CHE 
 
 peel, a pu of pounded sugar, and a 
 spoonful of orange-flower water; serve 
 the froth upon the cheese, raised as high 
 as possible ; you may, if you choose, ice 
 the froth a little. 
 
 CueeseE, (Parmesan) Ice Cream.—Take 
 six eggs, halfa pint of syrup, and a pint 
 of cream ; put them into astewpan, and 
 boil them until they begin to thicken; 
 then rasp three ounces of Parmesan 
 cheese, mix the whole well together, and 
 pass it through asieve; then freeze it 
 according te custom. 
 
 Cueese, Iced, ofany sortof Marma.ade. 
 —They are made in the same manner as 
 Cream Cheese Iced; when the cream 
 and eggs are well mixed, and a sufficient 
 quantity of what marmalade you please, 
 to give 1t a proper taste of the fruit de- 
 sired. 
 
 Cueese, Marigold.—Pick the freshest 
 and best coloured leaves you can, pound 
 them in a mortar, and strain out the 
 juice. Put this into milk at the same 
 time with the rennet. The milk being 
 set, and the curd produced, break it 
 as gently and as equally as you possibly 
 can, put it into the cheese vat ; and press 
 it with a gentle weight, there being such 
 a number of holes in the bottom part of 
 the vat, as will let the whey easily out, 
 or else let there be a spout to carry off 
 the whey, though holes will be the best. 
 They must be finished the same as all 
 other cheeses. 
 
 CHEESE, Cream, a la Montmorency.*#— 
 Boil a pint of cream with two ounces of 
 sugar ; when it boils, take it off the fire, 
 and let it cool ; when cool, put in half a 
 tea spoonful of orange-flower water. 
 Whip the cream, and as the cream 
 thickens take it off with a skimmer, and 
 put it on a basket (with a fine cloth laid 
 Over it); continue to whip until there is 
 no longer any cream remaining ; let it 
 drain, and serve it on a plate. 
 
 CHEESE en Netge.—Put into an earthen 
 pan three half pints of very thick cream, 
 about the size of a large pea of gum 
 adraganth (in powder), and a little 
 grated young lemon-peel; whip the 
 cream well,and as the froth thickens, 
 take it off with a skimmer, and put. it 
 in a small osier cheese-basket. If the 
 basket is not closely made, put in the 
 bottom of it a bit of muslin, or fine linen. 
 When the cream is all whipped and 
 skimmed, let the cheese drain; turn it 
 over into a deep dish for table; sugar it, 
 and serve. ; 
 
 Curese Paste.—Make a paste, with 
 a cream cheese and flour, a little butter, 
 three or four eggs;® (both yolks and 
 whites) and some good cream ; you must 
 
 4 
 
CHE, 
 
 judge of the quantity of flour, according. 
 to the quantity of cheese, and the con- 
 sistence you would have the paste. 
 
 Currse_ Plombiére.*—Take a quarter 
 of apound of sweet, and. four bitter al- 
 monds, beat them to a fine paste, which 
 put into a pint of boiling cream, having 
 previously infused in it two pinches of 
 crisped orange-flowers ; pour this cream 
 on nine yolks of eggs, and three quar- 
 ters of a pound of powder sugar; place 
 it over a gentle fire, stirring it con- 
 Btantly until it begins to thicken, and 
 taking great care not to let it boil ; pass 
 it through a bolting, and when cold put 
 it ina sabotiere, and ice it; when about 
 half set, add a small Chantilly cheese, 
 then finish icing it, and when wanted 
 for table, lay about a dezen orange or 
 ivy leaves on a dish, lay the cheese on 
 them like a rock, drop apricot mar- 
 malade over it, here and there, and 
 serve it. 
 
 Cueese Potted.—Beat three pounds of 
 the best Cheshire cheese in a mortar, 
 with half a pound of best butter, a large 
 glass of sack, near halfan ounce of mace 
 beaten and sifted; mix it well, pot it; 
 pour over it clarified butter. 
 
 Cuersr, Potted.—Add to a pound of 
 grated Parmesan or Cheshire cheese 
 three ounces of cold fresh butter, a little 
 sifted mace, and a tea spoonful of mus- 
 tard. Mix al! well ina marble mortar, 
 put it into small pots, cover it with clari- 
 fied butter, and set the pots in a cold 
 dry place. 
 
 Cueess Pounded.—Take a pound of 
 good mellow Cheddar, Cheshire, or North 
 Wiltshire cheese, cut it into thin bits; 
 if the cheese is dry, add to it three 
 ounces of fresh butter ; if it is tolerably 
 moist, two ounces cf butter will be sufh- 
 cient; pound and rub them well together 
 in a mortar till it ts quite smooth. 
 Spread on bread, it makes an excellent 
 Juncheon or supper. You may, if you 
 please, pound with it curry powder, 
 ground spice, black pepper, cayenne, 
 and a little made mustard; and moisten 
 with a glass of sherry. If pressed down 
 
 ard in a jar, and covered with clarified 
 butter, it will keep for several days in 
 cool weather. 
 
 _ Currse to Preserve Sound.—Wash it 
 in warm whey, wipe it once a month, and 
 keep it on arack. If you wish it to 
 ripen, put it into a damp cellar, which 
 wil! bring it forward. When a whole 
 cheese is cut, the larger quantity should 
 be spread inside with butter, and the 
 outside should be wiped to preserve it. 
 To keep that which is in daily use 
 moist, let a clean cloth be wrung out 
 
 ( 158 ) 
 
 CHE 
 
 from cold water, ard wrapped round the: 
 cheese whey carried from table. = 
 CHEESE Pecia «tent in a mortar, half 
 a pint of cheese curd (strained from the 
 whey) very fine, with a spoonful and a 
 half of flour, three eggs, leaving out two 
 whites, a spoonful of orange-flower water, 
 a quarter of a nutmeg, and sugar to 
 make it rathersweet. Lay a little of 
 this paste in very smali round cakes, on. 
 atin plate. Ifthe oven is hot, a quarter 
 of an hour will be sufficient to bake them : 
 serve them with pudding sauce. ie 
 CHEESE Roasted, (to come up after 
 Dinner). — Grate three ounces of fat 
 Cheshire cheese, mix it with the yolks. 
 of two eggs, four ounces of grated bread, 
 and three ounces of butter; beat the 
 whole well in a mortar, with a dessert 
 spoonful of mustard, and a little salt and. 
 pepper. Toast some bread, cut it into 
 proper pieces; lay the paste, as above, 
 thick upon them, put them into a Dutch 
 oven covered with a dish, till hot through, 
 remove the dish, and let the cheese. 
 brown alittle. Serve as hot as possible. 
 Cueese, Sage. — Bruise the tops of. 
 young red sage in a mortar, with some 
 leaves of spinach, and squeeze the juice 5 
 mix it with the rennet in the milk, more 
 or less, according as you like fur colour. 
 and taste. When the curd is come, 
 break it gently, and put it in with the 
 skimmer, till it is pressed two inches. 
 above one vat. Press it eight or ten 
 hours. Salt it, and turn every day. 
 CueEse, Sage, with Figures.—Provide 
 two cheese-vats of the same size, and set 
 the milk to turn in two vessels; one part: 
 with rennet alone, and the other part 
 with rennet and sage juice. These must. 
 be made aé you would make two distinct 
 cheeses, and put into the presses at the 
 same time. When both these cheeses have 
 stood in the presses for half an hour, 
 take them out, and cut some square 
 pieces, or Jong slips out of ‘the plain 
 cheese, and lay them by on a plate; then , 
 cut the same number of pieces out of the 
 sage cheese, of the same figure and size, . 
 and immediately put the pieces of the 
 sage cheese into the places that you cut 
 in the plain cheese, and the pieces that 
 you took out of the plain cheese into she 
 places you cut in the sage cheese. e 
 pieces should be cut out by a tin-plate, 
 made into figures of several shapes, by. 
 which the pieces can be cut out so 
 exactly, that they will fit without any 
 trouble. When you have done this, put. 
 the cheeses in the press again, and finish 
 like other cheeses. The greatest care, 
 must be taken that the curd is very 
 equally broken, and that both cheeses 
 

 
 CHE: 
 
 are pressed as equally as possible before 
 the figures are cut out, or else, when they 
 come to be pressed for the last time, the 
 figures will press unequally, and_ lose 
 their shapes. The cheeses should not 
 be made above two inches thick; if they 
 are thicker it will be more difhicult to 
 make the figures regular. After they are 
 made, they must be frequently shifted 
 and turned on the shelf, and often rubbed 
 with a coarse cloth. They will be fit to 
 cut in about eight months. 
 
 CuEese Soufié.— Take three ounces 
 of flour anu two cf butter, put them ina 
 stewpan with one egg, mix them toge- 
 ther with nearly a pint of milk, and set 
 it on the fire till it begins to boil ; if too 
 thick add a little more milk; then break 
 in the yolks of five eggs, and a gill of 
 thick cream; when theseare well mixed, 
 stir in gently about twoounces of grated 
 Parmesan cheese, and avery little pepper 
 and salt; beat the whites of the eggs, 
 with the addition of three, and finish as 
 for souflés. When this light batter is 
 put in paper cases, it is called fondues au 
 fromage. 
 
 CHEESE Soup.*—Take a soup dish that 
 will bear the fire, and spread over the bot- 
 tom of it Gruyere cheese cut small, with 
 pieces of fresh butter strewed about it ; 
 cover this with thin slices of bread, and 
 lay cheese, butter, and bread alternately, 
 until you have enough, taking care to 
 finish with the cheese and butter; 
 moisten these layers with stock, and let 
 them simmer until it is burnt to the 
 bottom, and the liquor is evaporated. 
 When about to send it to table, add more 
 stock, with a little pepper, and let the 
 potage be rather thick than otherwise. _ 
 
 CHEESE Soup en maigre, and en graus.* 
 —If you wish to make it en mazgre, pre- 
 pare some Soup Maigre, taking care that 
 there is a larger proportion of cabbage 
 in your soup than of any other vegetable; 
 when it is made and strained through a 
 sieve, season it with a little salt; take 
 the dish in which you mean to serve it, 
 and place it before the fire, then take 
 half, or three quarters of a pound (accor- 
 ding tothe quantity of soup you intend 
 making) of Gruyere cheese, grate one 
 half of it, and cut the other half into 
 small slices, put a little of the grated 
 cheese with some smal} pieces of butter 
 into the bottom of your dish, cover it 
 with some small slices of bread, then put 
 a layer of the sliced cheese, then a layer 
 of sliced bread covered with grated 
 cheese, then bread and small pieces of 
 butter, and so continue till your dish is 
 filled ; moisten the whole with some of 
 your soup, then let it soak over a chafing 
 dish until all the soup is absorbed; then 
 
 ( 189 ) 
 
 CHE 
 
 dilute it with’ the rest of your soup, and 
 season with pepper. This cheese seup 
 should be served rather thick. To make 
 Cheese Soup en gras, instead of making 
 use of soup-maigre, it should be made 
 with very rich cabbage soup, not skim- 
 med, and no butter must be used. 
 
 Cueese Soup, Gras ou Maigre.—Take 
 about half a pound of bread crumbs, sift 
 them in a cullender with about a quarter 
 of a pound of Gruyere cheese, or Parme- 
 san; simmer this together in a stewpan 
 with some good broth (either Gras or 
 Maigre), until the bread and cheese are 
 well stewed ; make a Zaisor in another 
 pan, with the yolks of three or four eggs, 
 and the same number of spoonsful of 
 broth ; when ready toserve, mix this last 
 with the first, without boiling. This 
 soup must not be very clear nor thick; it 
 must be made with broth without salt, 
 as the cheese may salt it sufficientiy. 
 
 Cueese Stewed.—Cut small into a 
 stewpan,Cheshire and Gloucester cheese, 
 a quarter of a pound ofeach; then adda 
 gill of Lisbon wine, a table spoonful of 
 water, and (if approved) a teaspoonful of 
 mustard. Mix them over a fire till the 
 cheese is dissolved; then have ready a 
 cheese-plate, with a lighted lamp be- 
 neath, put the mixture in, and serve it 
 up directly. Send with it some fresh 
 toasted bread ina toast-rack. 
 
 Cueese Stilion.— Take the night’s 
 
 cream, and put it into the morning’s new 
 milk, with the rennet; when the curd is 
 produced it must not be broken as is done 
 with other cheeses, but take it out with 
 a soil dish altogether, and place it in the 
 sieve to drain gradually, and as it drains, 
 keep gradually pressing it till it becomes 
 firm and dry; then place it in a wooden 
 hoop, and afterwards keep it dry on 
 boards, turning it frequently, with cloth 
 binders round it, which are to he tight- 
 ened as occasion requires. In some 
 dairies the cheese, after being taken out 
 of the hoop, is bound tight round with a 
 cloth, this cloth should be changed daily, 
 until the cheese becomes firm enough to 
 support itself; after the cloth is taken off, 
 it must be rubbed every day all over, for 
 two or three months, with a brush, and 
 if the weather is damp or moist, twice 
 a day 3 and even before the cloth is taken 
 off, the top and bottom must be well 
 rubbed every day. 
 _ Cueese Toast.—Mix some fine butter, 
 made mustard, and salt, into a mass; 
 spread it on fresh-made thin toast, and 
 ure or scrape Gloucester cheese upon 
 them. 
 
 Curese Toasted, or an English Rabbit. 
 —Cut a slice of bread, toast it, and soak 
 it in red wine, put it before the fire; cut 
 
CHE 
 
 some cheese in very thin slices, and rub 
 some butter over the bottom of a plate, 
 lay the cheese upon it, and pour in two or 
 three spoonsful of white wine, and a little 
 mustard ; cover it with another plate, and 
 set iton a chafing-dish of coals two or 
 three minutes, then stir it till it is well 
 mixed; when it is mixed enough, lay it 
 upon the bread, and brown it with a sa- 
 lamander. 
 
 CHEESE Toasted, or a Scotch Rabbit.— 
 Toast a slice of bread on both sides, of a 
 fine light brown colour, butter it, toast a 
 slice of cheese on buth sides, and serve 
 it on the bread. 
 
 CuersE Toasted, ora Welch Rabbit. 
 —Take a slice of bread and toast it on 
 both sides ; toast a slice of cheese on one 
 side, lay it on the toast, and with a hot 
 salamander brown it, and rub some mus- 
 tard over it. 
 
 CHEESECAKES. *—Put a spoonful of 
 rennet into a quart of milk; when turned, 
 drain the curd through a coarse sieve, 
 gently break the curd, and rub in a quar- 
 ter ofa pound of butter, a quarter of a 
 pound of sugar, nutmeg, and two Naples 
 biscuits grated, the yolks of four eggs, 
 and the white of one, half an ounce of 
 almonds, half bitter and half sweet, well 
 beaten in a mortar, with two spoonsful of 
 rose water, four ounces of currants ; put 
 in the curd, and mix all together. 
 
 ‘CHEESECAKES.*—One quart of milk, 
 and three dessert spoonsful of rice-flour, 
 six eggs, leave out three of the whites, 
 and currants to your taste. 
 
 CHEESECAKEs.—Put some curd from 
 the dairy into the mortar, with a bit of 
 fresh butter, a little sait, the yolks of 
 
 three eggs, and the white of one; rasp | 
 the peel of a lemon over some sugar, and 
 
 put this also into the mortar; add four 
 macaroons, and a bit of sugar; pound | 
 the whole together, and when very fine, | 
 take it out of the mortar; butter any) 
 quantity of tartlet moulds, according to. 
 your company, spread some puff-paste 
 over the dresser, cut with around cutter, | 
 as many pieces as you have moulds, and’ 
 put a spoonful of the preparation to each, 
 bake next in a pretty hot oven, and, 
 serve up very hot with powdered sugar, 
 Sometimes you may glaze them with the 
 - salamander. | 
 CHEESECAKES.*—Take one gallon of 
 milk and turnit, but do not let the curd) 
 be too hard; put it in a sieve to drain, 
 mix in a quarter of a pound of fresh but-) 
 ter, halfa pint of cream, a quarter ofa 
 pound of sugar, six eggs, leave out three 
 of the whites, and one nutmeg; make a 
 puff paste and putin the mixture. You 
 may add currants if you please. 
 CHEESECAKES.—Mix the curd of three 
 
 (140) 
 
 CHE 
 
 quarts of milk, a pound of currants, 
 twelve ounces of Lisbon sugar, @ quarter 
 of an ounceof cinnamon, ditto of nutmeg, 
 the peel of one lemon chopped so fine 
 that’ it becomes a paste, the yolks of 
 eight, and whites of six eggs, a pint of 
 scalded cream, and a glass of brandy; 
 put a light thin puff paste in the patty- 
 pans, and three parts fill them. “ 
 CHEESECAKES.—Add three quarts of 
 new milk to a gill of rennet, let it stand 
 in a warm place, and when thoroughly” 
 set, drain it well, and mix into it with 
 the hand half a pound of fresh butter, 
 sweeten according to your taste with 
 pounded sugar, add a few currants wash- 
 ed and picked, a little citron, candied 
 orange and lemon-peels cut into small 
 slices, and one ounce of sweet almonds” 
 pounded fine. Beat up with the mixture 
 three eggs, line the pans with puff 
 paste, fill them with the preparation, 
 and bake them in a brisk oven. 
 CuHEESECAKES.—A pint of cream, half 
 a pound of butter, six eggs, two spoons- 
 ful of grated bread, as much cinnamon 
 and mace pounded as will lay upon a 
 shilling, three spoonsful of sugar, five 
 of currants, nearly two of brandy; beat - 
 the eggs well, then mix all together in a 
 deep pewter dish, set it on a stove, stir 
 it one way, till it becomes a soft curd; 
 when cold, put it into tins with puff- 
 paste. ; 
 CHEESECAKES, — Boil two quarts of 
 cream, beat up the yolks of four eggs, 
 and put them to the cream before you 
 set if on the fire, let it boil till it comes 
 to a curd; blanch some almonds, and 
 pound them with orange-flower water, 
 and- put them into the cream, adding 
 some Naples biscuits and green citron, 
 shred small; sweeten with sugar that 
 has musk plums ground in it, and bake 
 them in a moderate oven. 
 CHEESECAKES, Common.— Beat eight 
 eggs well, whilea quart of milk is on the 
 fire, and when it boils, put in the eggs, 
 and stir them till they come to a curd; 
 then pour it out, and when it is cold, put 
 in a,little salt, two spoonsful of rose- 
 water, and three quarters of a pound of 
 currants well washed; put it into puff- 
 paste, and bake it. If you use tin patties 
 to bake in, butter them, or you will not 
 be able to take them out; but if you 
 bake them in glass or china, only an 
 upper crust will be necessary, as you 
 will not want to take them out when you 
 send them to table. ve 
 CHEESECAKES, Court.—Boil a bit of 
 butter in a little water and a little salt ; 
 thicken it with as much flour as it will 
 take, Stirring it on the fire constantly, 
 until it becomes quite a paste ; then mix 
 

 
 CHE 
 
 the eggs with it, one by one, to make it 
 almost as liquid as a thick batter; and 
 mix some good cream cheese with it; 
 bake it in good puff-paste, coloured with 
 ae ofeggs. Serve it up either hot or 
 cold. 
 
 CHEESECAKES, Curd.—Beat halfa pint 
 of good curds with four eggs, three 
 spoonsful of rich cream, half a nutmeg 
 grated, and a spoonful of ratafia, rose, or 
 orange-water; put to them a quarter of 
 a pound of sugar and half a pound of cur- 
 rants well washed and dried before the 
 fire. Mix all well together, put a good 
 crust into patty-pans, and bake them 
 gently. : 
 
 Creesecakes, Curd.—Beat half a pint 
 of good curd with four eggs, four spoons- 
 ful of cream, some nutmeg, a little 
 brandy, half a pound of currants; sugar 
 to the taste. 
 
 Cuersecakes de St. Denis.— Mix a 
 spoonful offlour with a fresh cream cheese 
 well-drained, commonly called curds, a 
 little salt, a proper quantity of eggs, and 
 finish the same as for Court Cheese- 
 cakes. 
 
 CuHEEsecaxkes, Fine.—Warm a pint of 
 cream, add toit five quarts of milk, warm 
 from the cew, with some rennet; give it 
 astir about, and when the curd is come, 
 put it into a linen cloth or bag; drain it 
 well away from the whey, but do not 
 squeeze it too much, and put it into a mor- 
 tar, and break the curd as fine as butter. 
 Add to the curd half a pound of sweet al- 
 monds, blanched, and beaten extremely 
 fine, and half a pound of macaroons or 
 Naples biscuits, beaten very fine; then 
 put the yolks of nine eggs beaten, a nut- 
 meg grated, two perfumed plums dis- 
 solved in rose or orange-flower water, 
 and half a pound of fine sugar; mix all 
 well together; melt a pound and a quar- 
 ter of butter, and stir it wellin. Weta 
 
 ound of fine flour with cold water, roll 
 it out, put into it, by degrees, a pound of 
 fresh butter, and shake a liitie flour on 
 each coat as itisrolled. The perfumed 
 plums miay be omitted or not, according 
 to your taste. 
 
 CHEESECAKES, French.—Take some of 
 the petits chouw paste, made with water 5 
 mix with it some fromage a@ la cream 
 that has been curdled culd, and then 
 proceed in the usual way. 
 
 Cueesecakes, Mrs. Harrison’s.—For 
 the paste, use a quart of fine flour, or 
 more, a pound of butter rubbed into the 
 flour, with a quarter of a pound of sugar 
 beat fine, two spoonsful of orange-flower 
 water; make it into a paste, and lay itin 
 patty-pans for the curd; take the yolks 
 of twelve eggs, beat ina pint of very thick 
 cream; when the cream boils up, put in 
 
 ( 141 ) 
 
 CHE 
 
 the eggs; then takeit off, and put itina 
 cloth over a cullender; whey some new 
 milk with rennet, tor the other curd ; 
 
 when you temper them together, take a 
 pound of currants, three qwarters of a 
 pound of butter, half a pound of sugar, 
 a quarter of an ounce of nutmegs, four 
 ae of rose-water, and bake them 
 quick. 
 
 Cueesecakes, (Rich Paste for).—Dry 
 a pound of the finest flour, mix with it 
 three ounces of refined sugar, then wash 
 half a pound of butter with your hand till 
 it come to froth; put the flour into it by 
 degrees, and work into it, well beaten 
 and strained, the yolks of three and 
 whites of two eggs. If too limber, put 
 some flour and sugar, to make it fit to 
 roll. Line your patty-pans, and fill; 
 a little more than fifteen minutes will 
 bake them. Against they come out, 
 have ready some refined sugar, beat up 
 with the white of an egg, as thick as you 
 can ; ice them all over, set them in the 
 oven to harden, and serve cold. Use 
 fresh butter. Salt butter will make a 
 very fine flaky crust; but if for mince- 
 pies, or any sweet things, should be 
 washed. 
 
 CHERRIES, au Beurre a ? Allemande. 
 —Pull the stalks from two pounds of 
 black-heart cherries; try a large quan- 
 tity of bread cut into dice, in a quarter 
 of a pound of butter; when the bread is 
 well coloured, take it out with askim- 
 mer, and keep it hot; put the cherries 
 into the remaining butter, with a glass 
 of red wine and some sugar, and stew 
 the cherries well through. Take them 
 out also with a skimmer, and place them 
 in a dish, put the fried bread into the 
 cherry juice, turn them over in it, and 
 put it over the cherries. Serve very hot. 
 
 CHERRIES, Bottled.* — Gather your 
 fruit before it becomes too ripe, and put 
 it into bottles, fill them up as close as 
 you can, and seal the corks. Place the 
 bottles in the dazn-marze, and as soon as 
 the water begins to boil, lessen the fire, 
 and a quarter of an hour after, take the 
 water out of the dain-marie. 
 
 Cueraies 2n Brandy.* — Choose the 
 finest and ripest cherries, leave on half 
 the stalks, and put them into very co!d 
 water. In about half an hour take them 
 out, and drain them ona sieve; weigh 
 them, and to every pound of fruit, allow 
 a quarter of a pound of sugar; when you 
 have clarified and boiled it to grand perlé, 
 put in the fruit, boil them up two or 
 three times, stirring them gently with a 
 skimmer ; then take them from the fire 
 carefully, and put the ‘cherries into 
 bottles or glass jars; when filled, add to 
 each twelve cloves and half an ounce of 
 
CHE 
 
 cinnamon tied in a linen bag. Put to 
 the sugar, when nearly cold, brandy 
 (in the proportion ofa pint and a half 
 to a pound of fruit); mix them together 
 well, and pour them on the cherries. In 
 two months time taste them, and if suf- 
 ficiently flavoured, take out the cloves 
 and cinnamon. Cover the jars or bottles 
 close. 
 
 Caerries in Brandy.—Bruise a few 
 cherries, mulberries, and raspberries, 
 so that you may obtain from them halfa 
 pint of clear juice, which mix with a 
 pint of brandy and rather more than a 
 pound of sugar, and dissolve it; put 
 some fine cherries into bottles, cut the 
 tails about half away, and peur on them 
 the juice, brandy, &c., which must cover 
 the fruit. The cherries preserved in 
 this way may be glazed with caramel, 
 sugar, or white glaze, if you wish to serve 
 them in a dessert. 
 
 Cuernry Brandy (Black).—Pick and 
 bruise eight pounds of black maroons, 
 and the same quantity of smal! black 
 cherries; let them stand for two months 
 in a cask with six gallons of brandy, two 
 pounds of crushed sugar, and a quart of 
 sack well stirred together, At the end 
 of that time it may be drawn off and 
 bottled. 
 
 Another way.*—Choose fine sound mo- 
 rella cherries, and having taken off the 
 stalks, place them in layers in glass Jars ; 
 strew powder-sugar between each layer, 
 and cover them with brandy. As soon 
 as the cherries have imbibed the brandy, 
 pour in more, so as to keep them con- 
 stantly covered, . 
 
 Cuerry Cakes.—Cut a pound of tart 
 paste in half, and roll it outthin; chop 
 preserved cherries into small pieces, and 
 drop them on the paste ; egg them round 
 carefully, and turn the paste over them, 
 and press them together gently. Then 
 witha gigging-iron, cutit into halfcircles; 
 prick and wash them over with egg. 
 Bake them on a well-buttered tin, in 
 a quick oven. 
 
 CHERRIES (to cundy).—The fruit must 
 be gathered before it is ripe; prick and 
 stone them ; boil clarified sugar, and pour 
 it over them. 
 
 ‘CuHerpries en Chemises.*—Choose some 
 large ripe cherries, cut the stalks half 
 off, beat up the white of an egg to a 
 snow, and dip each cherry in it, and then 
 roll it in finesifted sugar ; then lay them, 
 without touching each other, on a sheet 
 of paper, and place them in astove ona 
 sieve till wanted. 
 
 Currants in bunches, strawberries, 
 and grapes may be done in the same 
 manner. 
 
 CuerrizEs, Coated.—Take half a dozen 
 
 ( 142 ) 
 
 CHE 
 
 cherries that have been preserved in li- 
 quiets oneof them must have the stalk on; 
 rain them, cut them in half, and when 
 the stone is taken out, place them round 
 the one with the tail (which must not be 
 cut) so as toform one large cherry ; cover 
 it with fine powder-sugar, and dry it ina 
 Stove or oven. ! 
 Cuerries (Compote of ).*—Cut off the 
 stalks of cherries about half-way, and 
 throw them into cold water, and when 
 the water is well drained from them, put 
 them into clarified sugar boiled to grand 
 perlé ; let them boil up over a quick fire 
 five or six times; then take the preserv- 
 ing-pan from the fire, shake the pan, and 
 skim. When cool, put them into com- 
 potiers. ; Veipso 
 Another way.*—Cut off the ends of the 
 stalks, and put cherries into a saucepan, 
 with halfa glass of water and a quarter 
 of a pound of sugar; set them upon the 
 fire, and let them boil up two or three 
 times; place them on a dessert plate 
 with the stalks upward; pour the syrup 
 over, and serve them cold. You may 
 ae raspberries or lemon-peel, if agree= 
 able. it 
 
 CHERRIES (Conserve of).* —Stone a 
 pound of cherries,take the seeds from two 
 ounces of red currants, and place them 
 in a silver vessel over a moderate fire, 
 until the fruit is reduced to a quarter. 
 Boil a pound anda half of sugar to the 
 degree grand cassé, throw the fruit into 
 it, and stir them well together till it begins 
 to puffup; you may then put the conserve 
 in paper cases. 
 
 Cuerry Cordial.—Place layers of black 
 cherries and powder-sugar alternately in 
 a stone jar thatis broader at bottom than 
 at top, until quite full, then pour on 
 them spirits of wine, in the proportion 
 of halfa pint to two gallons; stop it as 
 close as possible, and bury it for six 
 months, when it may be strained and 
 bottled. Keep it tightly corked. 
 
 Cuerry Custard.*—Stone and tail two 
 pounds of ripe cherries, and put them 
 into a preserving-pan with half a pound 
 of powder-sugar, and when nearly done, 
 drain the cherries well, strain the syrup, 
 and boil it until it begins to stick to the 
 fingers; then pour to ita fourth part of 
 the cherries with the juice which drained 
 from them, and put them on the fire till 
 the nappe forms. The custard being 
 prepared as usual (see Apple Custard), 
 pour in the drained cherries; putitina 
 brisk oven for three quarters of an hour 3 
 then dorez and glaze it, and when ready 
 for table, mask it with the remaining 
 cherries, and pour the syrup over the 
 
 41 whole. 
 
 CHERRIES (Dried), — Arrange some 
 

 
 
 
 CHE 
 
 sound ripe cherries, with their stalks 
 on, upon little hurdles, made for the pur- 
 pose. Take care not to place one upon 
 another, and put them in a cool oven, 
 where they must remain till the oven is 
 cold; turn the cherries, and put them 
 again into a cool oven (just after the 
 bread is drawn), and leave them to dry. 
 When cold, tie them up in little bunches, 
 and keep them in a dry place. 
 
 Second way. — Put a pound of pow- 
 dered-sugar, a very little water, and five 
 pounds of morella cherries (with the 
 stones taken out) into a saucepan, and 
 make them scalding hot, when the cher- 
 ries must be taken out and dried ina 
 cloth ; then return them to the pan, and 
 heat them as before; dry again, and re- 
 peat the process twice more; take them 
 out for the last time, and dry them in a 
 cool oven, laid singly. When dry, dip 
 them into cold water, and dry them in a 
 cloth. They must be kept free from 
 damp. | j 
 
 Cuerrizs, the French way.—Hang 
 morella cherries bythe stalks, singly, 
 in the sun to dry, in a place free from 
 dust ; when quite dry, cutthem from the 
 stalks, and place them, one by one, in 
 glasses, cover them with powder-sugar, 
 and fill them up with white wine. Set 
 them in a stove to swell, and then they 
 are fit for use. 
 
 Cuerry Fritters.*—Cut some large 
 sheets of wafers into pieces large enough 
 to hold a preserved cherry (liquid), drain 
 the latter on a sieve, and then wrap 
 them, one by one, in the wafer, one piece 
 at the top and the other at the bottom; 
 having slightly wetted the wafers, press 
 the edges together, lay them on a sieve, 
 without touching each other, and leave 
 them to dry. Make a light batter, in 
 which puta little brandy, Madeira, and 
 melted butter ; dip the cherries in this, 
 drain, and fry them to anice colour ina 
 moderately hot pan; then drain them 
 again; sprinkle fine sugar over, and 
 serve them. 
 
 "Cuerny Fritters, &@ la Dauphine.*— 
 Pick three quarters of a pound of fine 
 cherries, and boil them five or six times 
 with aquarter of a pound of powder- 
 sugar ; take out the cherries, drain them, 
 and boil the sugar to du nappe ; then put 
 in the cherries again, and leave them to 
 
 cool. Inthe mean while roll out a pound ° 
 
 of brioche paste ; make your fritters as 
 directed (see Fritters @ la Dauphine), 
 and put five or six cherries in each. Fry 
 them of ented colour; glaze, and serve 
 them quickly. 
 
 eteney Gitean, a la Payisienne.*¥— 
 Take the stones and stalks from a pound 
 anda half of sweet cherries, and having 
 
 ( 143 ) 
 
 CHE 
 
 mixed them with a quarter of a pound of 
 butter, and the same of powder-svgar, 
 finish the Gdteau as directed (see Gateauw 
 Parisienne of Apples). 
 
 To make this Gdteau of currants, the 
 same quantity of fruit is necessary; the 
 seeds of the latter must be removed, 
 
 Cuerry J/ce.*—Take the stones and 
 stalks from two pounds of ripe cherries, 
 bruise, and set them on the fire with a 
 little water, and half a pound of sugar. 
 When they have boiled, pass ‘them 
 through a hair sieve into an earthen pan. 
 Pound a handful of the kernels, put them 
 in a basin with the juice of two lemons, 
 Add to the cherries a pound of sugar az 
 petit lissé, and strain on them the lemon- 
 juice and kernels ; mix the whole to- 
 gether, and put it a _ sabotiére, with 
 pounded ice. Work the cherries up 
 with it well, until it has set, then place 
 it in glasses. 
 
 Cuerry Ice Cream.— Take half a 
 pound of preserved cherries, pound them, 
 stones and all; put them into a basin, 
 with one gill of syrup, the juice of a 
 lemon, and a pint of cream, pass it 
 through a sieve, and freeze it according 
 to custom. 
 
 CHERRY Jam.— Having stoned and 
 boiled three pounds of fine cherries, 
 bruise them, and let the juice run from 
 them; then boil together half a pound 
 of red currant juice, and half a pound of 
 loaf sugar, put the cherries into these 
 whilst they are boiling, and strew on 
 them three quarters of a pound of sifted 
 sugar. Boil all together very fast for 
 half an heur, and then put it into pots. 
 When cold put on brandy papers. 
 
 Cuerry Jelly.*—Take the stones and 
 stalks from two pounds of fine clear ripe 
 cherries ; mix them with a quarter of a 
 pound of red currants, from which the 
 seeds have been extracted; express the 
 juice from these fruits, filter and mix it 
 with three quarters of a pound of clari 
 fied sugar, and one ounce of isinglass. 
 Finish the same as Barberry jelly. 
 
 Cuerry Jelly.— Having taken the 
 stalks and stones from two pounds of 
 dark-red fleshy cherries, put them ina 
 basin; pound the kernels; and squeeze 
 the juice of four lemons through a tame 
 my. Mash the cherries with a wooden 
 spoon, putting in first halfa pot of cur- 
 rant jelly, then the kernels, and lastly, 
 the lemon juice; mix these together 
 well; then having boiled and skimmed 
 a pint of thick clarified sugar and isin- 
 glass, put the cherries into a jelly bag, 
 pour the sugar, &c. over them; run it 
 through till quite clear. If not suffici- 
 ently sweet, add more sugar, if the con- 
 trary, add more lemon juice. Wet the 
 
CHE 
 
 mould, set it in ice, and fillit with the jel- 
 ly; do not turn it out ull the last minute. 
 CHERRIES in Jelly.—Slit halfa pound 
 of green gooseberries in the side, that 
 part of their juice may run out; put 
 them into pots witha little water in each; 
 cover the pots very close, and put them 
 in a saucepan of water over the fire, till 
 the gooseberries are quite clear; stonea 
 pound of cherries, and beat a pound of 
 double-refined sugar, strew some of it in 
 a basin, and put on it a layer of cherries, 
 cover them with sugar; add five or six 
 spoonsful of the gooseberry liquor, put 
 them on the fire, and let them boil gently 
 till the sugar is melted, then they may 
 boil fast; skim it well. As soon as it 
 jellies in the spoon itis done enough. 
 
 Cuerries (to keep).—Cut the stalks 
 earefully from sound and perfectly dry 
 cherries, and put them into clean and 
 dry bottles; when full, cork them tight, 
 and resin or seal them. Bury them in 
 the ground with the corks downwards. 
 
 Cuerry Marmalade.* —Choose the 
 ripest, largest, best red coloured cher- 
 ries, you can meet with, and take of them 
 double the weight of the sugar you intend 
 to use; stone and tail; and then put 
 them on a gentle fire, and keep stirring 
 them till reduced to half. Clarify and 
 boil your sugar to petzt cassé, then add 
 the fruit to it, and stir it until you can 
 see the bottom of the pan; the marma- 
 lade is then sufficiently done, and may 
 be put into pots. 
 
 ~ Crerry Marmalade. * — Boil two 
 pounds of sugar, with two glasses of 
 water, skim it well, until, on shaking the 
 skimmer, after dipping it in the sugar, 
 the latter drops from it like icicles; then 
 you may put in four pounds of cherries, 
 picked and stoned; boil them, and when 
 the marmalade flows readily, take it from 
 the fire, and put it into pots. 
 
 Cuerry Marchpane.* — Take three 
 pounds of sweet almonds, two and a half 
 of sugar, and a pound of cherries; pound 
 the almonds to a paste, and mix it with 
 the sugar, boiled to petét boulé; then 
 having stoned, well bruised, and squeez- 
 ed out the juice of the cherries, add it to 
 the rest, stir it well, place it on hot ashes, 
 stirring constantly until the paste is pro- 
 perly done; then finish it in the usua} 
 way, (See MarcuPane.) Strawberries, 
 raspberries, currants, or any other fruit 
 may be used in the same way. 
 
 Crerries (Massepain of ).—Take the 
 stones from halfa pound of ripe cherries, 
 bruise the fruit, and then add to it a 
 pound of sugar, and the same of pounded 
 sweet almonds ; put them on the fire, and 
 work them till quite dry. When tiis is 
 quite cold, pound ic with the whites of 
 
 ( 144 ) 
 
 CHE 
 
 three or four eggs, and alittle rawsugar. 
 Put it on paper of whatever form you 
 please, and bake in a moderateoven. _ 
 ~ Cnerry Paste.—Take two pounds of 
 Morella cherries, stone them, press out 
 the juice through asieve, (they must be 
 boiled first), and put it into a skillet over 
 the fire to dry ita little, mix a pound of 
 sugar boiled to grande plume with this, 
 stirring constantly with a wooden spoon $ 
 when the paste is of a good consistencey, 
 putit iato moulds, and dry it in a gentle 
 oven. 
 CHerries (Preserved dryin bunches).* 
 —Ice up some fine equal sized cherries. 
 in bunches, seven or eight in each, fasten 
 them by the ends of the stalks, throw 
 them into sugar boiled to soufié. Let 
 the cherries boil up in it fourteen or 
 fifteen times, then skim and pour it into 
 an earthen pan, set it in a stove till the 
 next day, when drain and lay out the 
 
 cherries todry. To each pound of fruit. 
 
 allow an equal weight of sugar. 
 Cuerriss, (Preserved, Liquid).*— 
 Stone and take the stalks from six pounds 
 of cherries, ard put them into an equal 
 quantity of clarified sugar boiled to 
 grande plume; boil them up several 
 
 times in a covered saucepan ; skim, taxe. 
 
 them from the fire, and let them drain 5 
 the next day, boil the sugar to grand 
 
 perlé, and add to it a little currant juice, 
 
 put in your fruit, and boil it again eight. 
 or ten times, covered as before: take it 
 off, skim, and put it into pots. When 
 the fruit is cold, cover it with currants, 
 Sramboisées. 
 
 Cuernies (Preserved with the Leaves 
 and Stalks green).—Dip the stalks and 
 leaves in boiling hot vinegar, and then. 
 place them upright in a sieve to dry. 
 Having boiled some double-refined sugar 
 to a syrup, put in cherries with the stalks 
 
 and leaves prepared as above, and scald 
 them ; take them out, and lay them again | 
 
 on a sieve, until the sugar be boiled to 
 candy height; then arrange them pro- 
 perly, and dry them hke any other sweet- 
 meats. 
 
 Cuerry Pudding.—Makea paste with 
 butter, or suet chopped small, rubbed 
 
 into flour, and moistened with water ; 
 
 line a basin (well buttered) with this, 
 
 put in picked cherries, cover the top with 
 
 a crust, tie it in a cloth, and boil it. 
 Other fruit may be added. Some boil. 
 fruit puddings in a cloth without a basin. . 
 
 Another way.*—Make a plain batter 
 
 pudding, and stir in picked cherries, — 
 taking care not to break them. The. 
 batter must be made thicker and with © 
 more eggs, than for plain boiling. Tie. 
 
 it in acloth, and boil as any other pud- 
 ding. 
 

 
 
 
 CHE 
 
 _ Cuerry Pudding, Anglo Francais.*— 
 Pick two pounds of fine ripe cherries,and 
 mix them with a quarter of a pound of 
 ‘picked red currants, (having extracted 
 the seeds), and six ounces of powder 
 Sugar. Make yonr pudding as directed 
 in the recipe for apple-pudding, with 
 Muscadel raisins. You may make use 
 of raspberries instead of currants; or 
 mix red or white currants and raspber- 
 ries. 
 
 Cuerry Ratafia*—Crush ten pounds 
 of cherries, and put them into a jar with 
 a quart of brandy; cover the jar close, 
 and infuse the cherries for five or six 
 days; at the end of that time put the 
 fruit into a cloth, and press the juice out 
 through. Boil five pounds of fine currants, 
 with three pounds of sugar, and press 
 out the juice as you did thatofthe cher- 
 ries; mix the two juices, measure them, 
 and for every pint allowa pint of brandy. 
 Add a pound of the kernels of the cher- 
 ry-stones, half a pound of coriander, a 
 little mace, some cloves and cinnamon, 
 allwell pounded, put them into ajar, and 
 pour. the liquor over them ; cover it close 
 and let it infuse for six weeks, after 
 which, pass the whole through a jelly- 
 bag, and bottle it; cork it carefully. 
 
 Second way.*—Take the stones and 
 stalks from tke quantity of cherries you 
 intend to use, and put a few raspberries 
 with them; bruise and put them into a 
 jar, and. let them stand for four or five 
 days, stirring the pulp two or three times 
 each day; then press out all the juice, 
 measure it, and to every three pints of 
 it put a quart of brandy: and to these 
 five pints, add three handsful of the ker- 
 nels pounded, and a pound and quarter 
 ofsugar. Infuse in the same jar a hand- 
 ful of coriander, and a little cinnamon. 
 Let it stand for seven or eight days, stir- 
 ring it every day, then filter and put it 
 into bottles ; cork them well. 
 
 Cuernres( Syrup of ).*—Tke best cher- 
 ries for this purpose are the black sour 
 ones; take cut the stones and express 
 the juice into an earthen pan, where it 
 must stand in a cool place for twenty-four 
 hours to clear: at the end of that time 
 pour the juice gently into a pan, and add 
 to it, for each pound of juice, two pounds 
 of crushed sugar, and two drachms of 
 cinnamon, previously infused in a glass 
 of water, wrap the cinnamon in a piece of 
 linen, and put it with the water into your 
 pan; boil altogether for half an_hour, 
 skimming it carefully. When sufficient- 
 ly done take out the cinnamon} strain 
 the syrup till quite clear, and when cold 
 bottle it. 
 
 _Cuerniss for Tarts.—Prick some Mo- 
 rella cherries with a needle, each three 
 
 ( 145 ) 
 
 CHE ‘ 
 
 or four times, and let them stand in a 
 dish with powder-sugar sifted over them. 
 The next day boil some sugar to a syrup, 
 and whilst hot, put the fruit into it, and 
 when they have remained in it twenty- 
 four hours, take them out and boil the 
 syrup again until very thick, then put in 
 a little brandy, and add the cherries. 
 When cold, put them into glasses. Keep 
 them in a cool place. 
 
 Cuerry Tart.—Make a good crust, 
 and lay it round the sides of a dish, strew 
 in sugar, put in your fruit picked, and 
 sugar at the top, red currants may be 
 pi if agreeable, cover with crust and 
 
 ake. 
 
 Another.—Make a compote of cherries, 
 either with or without stoning, and half 
 the quartity ofsugar used for preserving. 
 When done, !ay it in a puff paste ; cover 
 it with the same or not, according to your 
 fancy, and bake just time enough to 
 colour your paste. 
 
 This must be eaten cold. 
 
 Cuerry Tartlets.*—Take the stones 
 and stalks from a pound and a half of 
 sweet cherries, and give them a few 
 boils in a quarter ofa pound of powder- 
 sugar, but no water. Prepare your 
 tartlets in the usual way. (See TartT- 
 LETS, and having drained the fruit, put 
 them in, and mask the tartlets with the 
 syrup reduced. 
 
 Crerries en Timbale. — Take the 
 stones very carefully from two pounds of 
 good, red, fleshy cherries, add to them 
 the kernels, and put them with some 
 clarified sugar, into a sugar-pan, and 
 boil them gently till pretty thick ; then 
 put them into a basin, and mix them 
 with the juice of two lemons, and a little 
 clarified isinglass; set this on ice, and 
 just before you serve it, put it into a 
 timbale paste previously prepared. 
 
 Currry WVater.—Take one ponnd of 
 Kentish cherries, pound them in amortar 
 so as to break the kernels of them; take 
 the cherries and kernels, put them into 
 a basin, and add four gills of syrup; 
 squeeze four lemons in, and add a suth- 
 cient quantity of water; make it to your 
 taste ; pass it through a sieve, and it will \ 
 be fit for use. 
 
 Cuerry /Vater,—Put to two quarts of 
 claret four pounds of ripe black cherries 
 bruised; add to them angelica, balm, 
 and carduces, of each a handful, half the 
 Same quantity of mint, double of rose- 
 mary-flowers, and treble of clove gilly- 
 flowers, two ounces of cinnamon, @n 
 one ounce of nutmeg, both cut small; 
 put these ingredients into a deep vessel, 
 stir them well, and cover the vessel 
 quite close ; and when it has stood twenty 
 four rth distil it; then draw off as 
 
CHE 
 
 much as runs clear; Sweeten with sugar- 
 candy. Ret 
 
 -Cnerny Water.* — Take the stalks 
 and stones from two pounds of very ripe 
 cherries, crush them in an earthen pan, 
 with half a pint of water; then put them 
 into a fine sieve, and let them drain. 
 With the liquid mix up eight ounces of 
 sugar; beat it up well with a spoon, and 
 put it into botiles, which must be placed 
 in iced water. 
 
 Cuerry /Vine.*—To make five pints 
 
 of this wine, take fifteen pounds of cher- |. 
 
 ries, and two of currants, bruise them 
 together ; mix with them two-thirds of 
 the kernels, and put the whole (the cher- 
 ries, currants, and kernels), into a bar- 
 rel, with a quarter of a pound of sugar to 
 every pint of juice. The barrel must be 
 quite full; cover the barrel with. vine- 
 leaves, and sand above them, and let it 
 stand till it has done working, which will 
 be in about three weeks; then stop it 
 with a bung, and in two months time it 
 may be bottled. . 
 
 Another Way.—Stone, and take the 
 stalks from red cherries when they begin 
 to ripen; put them into a glazed pan, 
 and squeeze them to a pulp, either with 
 your hands or awooden ladie. Let them 
 stand twelve hours to ferment: then put 
 them into a linen cloth, and press out the 
 juice, which must remain until the scum 
 rises, then skim it clean; pour it off 
 gently into a cask, and put to each gallon 
 a pound of loaf-sugar. When it has fer- 
 mented seven or eight days, and is be- 
 come clear, draw it off into smaller casks, 
 or you may bottle it. Keep it cool, and 
 in ten or twelve days it will be ripe. 
 
 CHERVIL.*—Is principally used in 
 soups and stuffing, and is generally pre- 
 served with other herbs as follows: take 
 of sorrel, chervil, beet, purslain, and 
 cucumbers, if in season, quantities ac- 
 cording to your liking; wash them well; 
 mince and press them in your hand, to 
 squeeze outall the water. Putthem into 
 a. kettle with water, some butter and salt, 
 and boil them until the water is entirely 
 consumed. Then take them out, and 
 when cold, put them into pots; cover 
 them with warmed butter. When you 
 want to use these herbs, put them into 
 some stock that has very little salt in it. 
 
 _If they are required for a farce or gar- 
 nish, boil them a minute or two in some 
 batter; thicken with the yolks of eggs 
 and milk ; when so prepared, they may 
 Petite under hard eggs or broiled 
 fish. 
 
 For sauce, it must be chopped small, 
 hoiled in salt avd water, and mixed with 
 melted butter. 
 
 Currvin Cream.*—Boil a handful of 
 
 ( 146 ) 
 
 ‘chervil in a glass of water for half an 
 hour; then strain and reduce it to two 
 -spoonsful ; add halfa pint of cream, the 
 
 
 
 CHE 
 
 same of milk, a quarter of a pound of 
 powder-sugar, the rind of a lemon, alittle 
 coriander and orange-flower water; boib 
 
 these half an hour longer: beat up the 
 
 yolks of six eggs with a small quantity, 
 
 of flour; pour the cream on them  mix+ 
 
 them well;.strain, and put it into the 
 bain marie. Glaze it wi sugar and the 
 salamander. 3b: Va bra ah 
 Cuervit Sauce. — Put a few mush- 
 rooms, parsley, chibbol, shalots, twm 
 cloves, a bay-leaf, and a few tarragon 
 leaves in some melted butter; let them 
 soak for some time, then add a little 
 
 broth, white wine, pepper and salt; re- 
 
 duce it to a proper thickness, but do not 
 skim it; when done, put in some cher= 
 vil, scalded and chopped; heat it all up 
 together. ' ah 
 
 Cuervit (Syrup of).*— Put into a 
 
 ‘warm glass, or glazed earthen vessel, a 
 4 quart of hot water, and five ounces of 
 
 chervil ; place it on hot ashes, (the ves- 
 sel must be very closely stopped). In 
 twelve hours draw off the infusion, and 
 add to it two pounds of powder-sugar 3 
 
 boil the whole to perdé; take it from the . 
 
 fire, and letit cool before you bottle it. — 
 Cuervit Water.— Steep chervil in 
 boiling water until the latter is properly 
 flavoured ; then set it by ina cold place 
 for some hours before you want to use it. 
 Sweeten it to the taste. 
 CHESNUTS.*—Should be placed on 
 the fire in a pan with holes to roast ; first 
 slitting or cutting a notch in the’skins, 
 to prevent their flying off. When done, 
 serve them in desserton a napkin, as hot 
 as possible. Some boil the chesnuts in- 
 stead of roasting them, as the skins are 
 then cleaner, but the nuts not quite so 
 
 |mealy; the better way is to boil them in. 
 
 plenty of water, and when nearly done, 
 
 take them out and roast them, 
 CarsnuT Biscuits.*—Take six ounces 
 
 of roasted and skinned chesnuts, a little 
 
 grated lemon-peel, a pound and a half: 
 
 of powder-sugar, and ten whites of eggs. 
 Pound the chesnuts toa paste, and then 
 beat it up in an earthen pan with the 
 other ingredients; when your paste is of 
 a proper thickness, take it up with a 
 knife, and lay it on paper, and form into. 
 biscuits whatever size you please. Bake 
 them in a moderate oven, and when of a. 
 nice colour take them out. Do not: re- 
 
 etm them from the paper till they are 
 cold. ya ales 
 
 Carsnut Bread.*—Roast a hundred 
 fine chesnuts, being careful not to burn, 
 them; peel them well, and pound them. 
 
 ‘with butter and double cream ; pass them, 
 
 ee a ee eee na 
 
 FE ee! nS aR eT 
 

 
 CHE 
 
 Strain them again. Weigh your paste 
 and for every pound, allow half a pound 
 
 and form of the preparation as many 
 
 chesnuts as it will make; lay them on a> 
 
 sheet of wafer paper, butter and dorez 
 them several times, and then bake them 
 in a hot oven. 
 
 Cuesnuts au Caramel.—Roast ches- 
 nuts as for the table; take off the skins; 
 dip each in the whites of eggs beaten, and 
 then roll them in powder-sugar; lay 
 them separately on paper to dry, in a 
 moderate oven; they may be cut into 
 different forms if you think proper, and 
 glazed either white or brown. 
 
 Another WVay.*—Cut some osier rods 
 or reeds into pieces about two or three 
 inches long, and on the point of each put 
 a roasted and skinned chesnut. Take a 
 piece of very fresh butter, (about the 
 
 size of a nut), and rub it with the palm. 
 
 of the hand, on an iron plate or marble 
 slab, taking care to rub every part well. 
 Then having boiled some clarified sugar 
 to caramel height; take a piece of the 
 osier, with a chesnut on the end, in each 
 hand, and dip them in the sugar, twiat- 
 ing them round repeatedly, that the 
 sugac may adhere equally about the 
 chesnut till it begins to cool, then lay 
 them on the buttered slab, and dip in 
 two more, proceeding as above ; when all 
 are done and cold, take out the osier 
 twigs, and wrap each chesnut in peers 
 with a device if you think proper, ese 
 ehesnts make a delicious sweetmeat, 
 put they should be eaten the day on 
 which they are made. 
 
 Cuesnuts, Compote of.* — Take the 
 outer skin from about a hundred ches- 
 nuts, and then put them into a saucepan 
 with water, a lemon cut in pieces, and 
 three handsful of bran; put them on the 
 fire and blanch them: as soon as a pin 
 will xo into them easily, they are suffi- 
 ciently done; rub off the second skin, 
 and throw them into cold water, with 
 the juice of a lemon. Clarify and boil 
 a pound and a half of sugar to petit lissé, 
 and having drained your chesnuts, put 
 them into the sugar with the juice of a 
 jJemon, the quarter of a glass of orange- 
 
 flower water ; put these on the fire fora | 
 
 short time, but not to let them boil: 
 then take them off and set them by. 
 The next day drain the chesnuts, and 
 boil up the syrup four times; then add 
 mere sugar, and having boiled it to 
 soufié, put in the chesnuts ; blanch them 
 
 instantly afterwards, and put them into | 
 
 compotiers. 
 
 Cuesnuts { Compote of ).*—Roast your 
 
 ( 147 ) 
 through a sieve; add two eggs, and then | 
 
 
 
 CHE 
 
 chésnuts as for the dessert, and when 
 they are peeled and skinned, put them 
 
 j V j into a saucepan, with a quarter of a 
 of powder, a Jittle vanilla in powder, and 
 two ounces of flour; mix these together, | 
 
 pourd of sugar, and half a glass of water ; 
 let them simmer for a quarter of an hour; 
 squeeze in a little lemon-juice, and when 
 ready to serve, strew powder-sugar over 
 them. . 
 CueEsnuts, Compote of, a Ul’ Italienne.* 
 —Roast and take the peel from fifty 
 chesnuts, flatten each a little between 
 your thumb and finger, and place them 
 on silver plate, put over them very 
 lightly, a quarter of a pound of powder 
 sugar, and set the plate on a stove to 
 boil ; when you have taken them from 
 the fire, strew more sugar over, and 
 glaze them with the salamander. Ar- 
 range them in a cempotier, and make a 
 syrup with a little clarified sugar, the 
 
 juice of a Seville orange, and half that of 
 
 a lemon. 
 
 CuesnuT Cream,.*—Pougd twenty-five 
 roasted chesnuts in a mortar, with a 
 little milk ; then put the paste so made 
 into a stewpan, with the yolks of two. 
 eggs, half a pint of milk, two ounces of 
 butter, and four ounces of powder sugar ; 
 when it has boiled a little while, strain 
 it, put it into a dish. or glass for table, | 
 and let it cool. 
 
 Curesnut Cream. — Roast, and then 
 pound a quarter of a hundred of ches- 
 nuts, with a small quantity .of milk; to 
 this add the yolks of two eggs, a pint of 
 milk, a quarter of a pound of powder 
 sugar, and abeut an ounce of butter. 
 Boil these together for some minutes, 
 then strain it, and set it by to cool. 
 
 Cursnurs, Croquettes of.*—Roast fifty 
 fine chesnuts, pick them, and take away 
 all those parts which may have become 
 coloured; set aside a dozen, and divide 
 each in half. Pound the remainder with 
 two ounces of butter, and rub the paste 
 through a sieve, into a stewpan, witha 
 glass of cream, two ounces of butter, 
 the same of sugar, and a grain of salt ; 
 put it on a moderate fire, stirring it one 
 way, in two minutes add to it the yolks 
 of six eggs, and replace it on the fire for 
 one minute, when the cream will have 
 some consistence 3 pour it on a buttered 
 baking plate, and spread it out, and 
 cover it with paper. When cold, enclose 
 each half chesnut in about double its 
 size of the cream, roll it in the hollow of 
 your?hand to make it perfectly round, 
 and then roll in crumb of bread grated 
 extremely fine. All the croguettes being 
 thus formed, beat up five eggs, adda 
 pinch of salt, dip the croguettes in this, 
 drain, and then roll them again in bread 
 
 | crumbs ; make them quite smooth in the 
 
 hollow eas hand, and fry them in 
 
CHE 
 
 lard, or whatever else you think proper. 
 Move the croguettes with the point of a 
 skewer, and when done take them out 
 with a skimmer; drain them well, 
 sprinkle them with sugar, and dish them 
 ina pyramidal form. —~ * 
 Cuesnut Custard.*——Take three | 
 
 ounds of well roasted chesnuts, remov- 
 Ing such parts as were coloured by the 
 fire, and pound them with a pound of 
 fresh butter; when a smooth paste, add 
 three quarters of a pound of powder 
 sugar, the yolks of twelve eggs, a pinch 
 of salt, and a few spconsful of whipped 
 cream, the whites whipped firm, and 
 finish the custard as directed. 
 
 Cuesnuts @ 1’ Espagnole.* —— Take 
 about fifty good chesnuts, and blanch 
 them in hot. water, in the same way as 
 almonds; when they are thoroughly 
 cleared of both skins, put them into a 
 saucepan, with two ounces of butter, 
 four large spoonsful of espagnole, two 
 glasses of consommé, a bay leaf, and a 
 litt'e nutmeg; boil the chesnuts in this 
 for half an hour, then take them out, 
 and having strained, keep them hot in 
 the bain marie, whilst the sauce is re- 
 duced 3 then pour the latter into a dish, 
 lay the chesnuts on it, and serve. . 
 
 Cuesnuts, Glacés.* — Having taken 
 the outer skin from some fine chesnuts, 
 blanch them in some boiling water with 
 two spoonsful of flour until they are suf- 
 ficiently tender to allow a pin to pass 
 through them easily; then take them, 
 one by one, from the saucepan, clear 
 away the inner skin andthrow them into 
 cold water; when all are done, drain 
 them and simmer them a minute or two 
 in some clarified sugar; then add a little 
 lemon-juice and put them into a stove 
 til] the nextday. Drain them again and 
 boil the sugar about ten or twelve times, 
 and set it by; when lukewarm, put in 
 the chesnuts, and place the whole in the 
 stove again. When ready to finish, 
 drain the chesnuts a third time, sprinkle 
 them with sugar and dry them on slates. 
 
 Cuesnuts @ 7 Italienne.*—Peel some 
 broiled chesnuts, lay them on a napkin, 
 two at atime, and press them together, 
 so that of the two, you make one; put 
 them successively into clarified sugar 
 boil them gently for a short time, an 
 place them in a baking-pan}; sprinkle 
 them with sugar, and brown them, 
 either with a salamander, or in the oven. 
 Squeeze orange or lemon juice over 
 them. 
 
 Cuesnuts. (fo keep).* — Pierce the 
 skins of the chesnuts as if for roasting, 
 and then put, them into bottles, and boil 
 them up in a bain-marie. When you 
 wish to use them, throw them, one by 
 
 ( 148 ) 
 
 one, into cold water; then sprinkle salt 
 
 CHE 
 
 over and broil them. 
 
 Cuesxut Paste.—Make a marmalade 
 
 by boiling chesnuts in water, and rub- 
 bing them through a sieve, then pound 
 them, and to three quarters of a pound 
 
 of this, add a quarter of a pound of any ~ 
 | other fruit marmalade; mix them well ' 
 
 up with an equal weight of sugar boiled 
 to grand plume; put it into your moulds 
 and bake it as cherry, or any other paste. 
 
 Cuesnut Paste, Cumpote of.*—Pre- 
 pare an hundred chesnuts in the same 
 way as for Compote of Chesnuts, and put 
 
 them into a skillet with a pound and a 
 half of clarified sugar; reduce them over ~ 
 
 the fire to a paste with a little orange- 
 flower water; dry it like almond paste, 
 pass it through a sieve into a compotier ; 
 make a syrup like the Compote a U Ita- 
 dienne, which pour on them and serve. 
 
 Cuesnut Pudding.—Put a dozen and 
 a half of chesnuts into a skillet or sauce- 
 an of water, boi] them a quarter of an 
 1our, then blanch and peel them, and 
 beat them in a marble mortar, with a 
 little orange-flower or rose-water and 
 white wine, until they are a fine thin 
 
 pa then beat up twelve eggs, with 
 
 alf the whites, and mix them well; 
 grate half a nutmeg, a little salt, mix 
 
 them with three pints of cream and half ' 
 
 a pound of melted butter; sweeten to 
 your palate, and mix all together, put it 
 over the fire, and keep stirring it until 
 
 it is thick. Lay a puff-paste all over the - 
 
 dish, pour in the mixture, and bake it, 
 When you cannot procuré cream, take 
 three pints of milk, heat up the yelks of 
 four eggs, and stir into the milk, set it 
 over the fire, stirring it all the time until 
 itis scalding hot, then mix it inthe room 
 
 of the cream. ‘- 
 
 Cuesnut and Plum-pudding, Angh- 
 Franeais.* — Having roasted thirty-six 
 chesnuts, choose from among them ten, 
 which are perfectly white, and cut them 
 in halves; take from the remainder a 
 quarter of a pound, and beat them with 
 an equal weight of fresh butter to apaste; 
 rub them through a horse-hair sieve, 
 and add to them three ounces of rice- 
 flour, six yolks, and two whole eggs, 
 fourteen ounces of veal suet shred, a 
 quarter of a pound of sugar, the same of 
 bitter macaroons, ditto of stoned rai- 
 sins, the twenty half chesnuts, each cut 
 into four pieces, halfa glass of cream, a 
 pinch of salt, grated nutmeg, and halfa 
 glass of rum or arrack. Make your pud- 
 ding like marrow pudding Anglo- 
 Francais. 
 
 Cuesnut Purée.—Slit the peel of some 
 fine new chesnuts, and fry them in a 
 little butter till the peel comes off; then 
 
 i ae 
 
 a a 
 

 
 
 
 CHE 
 
 let them boil in some consommé and 
 
 sugar; add half a dozen spoonsful of 
 espagnole when nearly done, and then 
 rub the whole through atammy. This 
 sauce being apt to get too thick, must be 
 kept rather liquid. 
 
 Peles (Glazed) Pie. — Glaze the 
 quantity of chesnuts you may require, 
 with orange: flowers, and place them in 
 layers in a crust made of almond paste; 
 eut lemon-peel into fillets, and stick 
 them into the interstices; cover the 
 whole with very clear apple-jelly. 
 
 Cuesnuts (Ragodlt of).— When the 
 chesnuts are properly prepared, put 
 them into a saucepan with haifa glass of 
 white wine, two spoonsful of cullis, a 
 little stock, and salt; boil it until re- 
 duced to a thick sauce. Be careful not 
 to break the chesnuts, but they must be 
 thoroughly done. 
 
 Cuesnut Rolls.* — Roast and peel 
 
 about three dozen cheSnuts, and care- | 
 
 fally removing those parts which have 
 been coloured by the fire, weigh six 
 eunces of them and pound them with 
 twe ourfces of butter; when reduced to 
 a very fine paste, pass it through asieve 
 and make it into rolls, as directed (see 
 Almond Roiis). 
 
 Cresnuts (Soufflé of).*—Peel your 
 echesnuts, and then boil them in water 
 with any aromatic ingredient you think 
 proper; Jay them in a cloth to drain; 
 dry them thoroughly, pound and rub 
 them through a guenedles sieve; put 
 them into the mortar again with half 
 their quantity of butter, and a little 
 et Musas, and when they are well 
 beaten together, add the yolks of six 
 eggs, and beat them up likewise. Ifthe 
 paste is too liquid put it into a saucepan 
 over the fire to dryalittle. About half 
 an hour before it should be sent to table, 
 whip the six whites of eggs to a froth, as 
 for biscuits, and mix them lightly with 
 your souflé, which put into a silver 
 stewpan, and place it in a cool oven. 
 
 CuesnuT Soup.* — Half roast about 
 seventy or eighty chesnuts in hot ashes, 
 and then take off the outer and second 
 skins. Boil them in some good beef or 
 rich fewl stock; when well cone pound 
 those which have broken in the boiling, 
 and press them through a sieve, moist- 
 ening them with stock as a purée. Keep 
 the unbroken chesnuts to place round 
 the soup-dish as a garnish. 
 
 Another way.*—Put into a stewpan a 
 piece of butter, three onions sliced, two 
 carrots, @ parsnip, a head of celery, three 
 leeks (all cut small), halfa clove of gar- 
 lick,and two cloves; when theyhave taken 
 colour, put in a little water, and let it 
 boil for an hour, then strain and season 
 
 ( 149 ) 
 
 CHI 
 
 it with salt. Take the outer and second 
 skin from an hundred or more of ches- 
 nuts, and stew them in a part of the 
 above liqucr; when sufficiently done, 
 rub the broken ones through a sieve as 
 above, and keep the whole ones to gar- 
 nish ; moisten the former with the liquor 
 they were stewed in; then boil up the 
 whole together, and serve. To make 
 this soup ex gras, meat must be added 
 to the roots in the first instance. 
 Cuesnut Soup, @ 1? Anglaise. — Lay 
 some slices of ham or bacon at the bot- 
 tom of a stewpan, and place on thema 
 pound of veal, a pigeon cut in pieces, an 
 onion, sweet herbs, pepper, mace, and 
 a carrot; let these stand over the fire 
 until it begins to stick to the bottom, 
 then add a crust of bread and two quarts 
 of beef broth; boil it gently, and when 
 reduced to nearly half, strain it, and 
 having roasted half a hundred chesnuts, 
 stew them in beef stock (just sufficient 
 to cover them) until quite tender; add 
 them to the soup made above; season 
 
 | with salt, and serve with fried bread. 
 
 Cuesnuts, Stewed.—Cut a notch in 
 the skins of about fifty chesnuts, and 
 put them in a stewpan with a little but- 
 ter; shake them over the fire, and when 
 the skin is quite come off, let them sim- 
 mer in some consommé, turn them about 
 occasionally, until nearly dry; then add 
 a little espagnole ; simmer them gently 
 inthat fora shorttime. Ifit shouid be 
 too thick, you may add more consommeé. 
 Salt it to your taste, and put in a few 
 mushrooms stewed; great care should 
 be taken not to break the chesnuts. 
 Serve with roasted turkey,stewed beef,&c. 
 
 CHICKENS. — Having picked the 
 chickens, singe them well to remove all 
 the hairs, &c., which may remain on the 
 skin; then bruise the bone close to the 
 foot,and draw the strings from the thigh. 
 Take out the crop bya slit cut in the 
 back of the neck; then cut off the neck, 
 leaving skin enough to turn over the back. 
 Cut off the vent, and take out the inside, 
 being careful not to break the gall; break 
 the back-bone and the two bones leading 
 to the pinions; wipe the chicken with a 
 cloth, and put in a Jittle pepper and salt. 
 If the chicken is to be trussed for roast- 
 ing, proceed as follows:—Turn the legs 
 close down to the apron and run askewer 
 through ; run qnother skewer in the joint 
 of one wing through the body to the other 
 wing; and having washed the liver and 
 gizzard, place them in the pinions. For 
 boiling, the under-part of the thigh must, 
 be cut, and the Jegs placed under the 
 apron, only letting the ends be seen. 
 
 ; se sure to preserve the breast very 
 ull. 
 
CHI 
 
 Totruss them, en poule, for the French 
 dishes, make a hole above the joint of 
 the leg, and put the claws into the body. 
 A string fastened across the back, from 
 the head to the point of the skewers, will 
 effectually preserve the chicken in its 
 
 _ proper form. 
 
 Cuickens, @ l’ Anglaise.*—Truss and 
 roast them till three parts done, and be- 
 fore they are coloured, dish them up. 
 Pour on them melted butter mixed with 
 parsley, garlick, tarragon cut small, and 
 alittle flour. Serve very hot. 
 
 Cuickens, Artificial.—Make a force- 
 meat with the white meat of chickens, 
 or some veal or lamb, apiece of fat bacon, 
 a shalot (all minced very small), parsley, 
 also chopped, a little butter, and the 
 yolk of an egg; season with pepper, salt, 
 nutmeg, and mace. Work this up into 
 the shape of a chicken, and stick into it 
 the feet of the bird ; bind it well together 
 with egg, cover it with bread-crumbs, 
 place them on buttered tins, and bake 
 them. Serye either with or without 
 gravy. 
 
 Cuicxens, & la Bellevue.—Bone two 
 nice chickens, and fill them with a ra- 
 goit made as follows :—Boil some small 
 onions in stock, till about three parts 
 done; then stew with a little melted 
 Jard, two slices of peeled lemon, truffles, 
 mushrooms, livers cut small, and sea- 
 son with pepper and salt, for about half 
 an hour; do not use them till cold. 
 Wrap the chickens in thin slices of bacon 
 rubbed with pepper and salt, and add 
 shalots and parsley: over these double 
 paper buttered. Broil them slowly; 
 when done, wipe off the fat and serve 
 with sauce d@ la Bellevue. 
 
 Cuickens aw Blanc-mange.—Boil a 
 pint of cream with a bay-leafand a little 
 coriander for a short time; then add to 
 it a quarter of a pound of sweet almonds 
 beaten ; when well strained, beat up 
 the yolks of four eggs ina little cream, 
 ‘and put them to the former; place it on 
 the fire again, and keep stirring ; mix in 
 by degrees, the breast of a roasted fowl 
 minced with beef marrow, and seasoned 
 with nutmeg, salt, and pepper. With 
 this blanc-mange fill two chickens boned, 
 and sew them up; scald, and then braise 
 them with bacon, milk, herbs, &c. When 
 they are done, prick them that the fat 
 may drain out, wipe, and serve them 
 
 with sauce @ la Reine. 
 
 HICKEN (Blanquette of), a la Turque. 
 —Cut a cold roasted chicken into scol- 
 lops ; place some rice, boiled in consommé 
 and béchamelle, into a dish en buzsson, 
 lay the scollops, e7 mzroton, to the top of 
 it; keep it hot, and when ready toserve, 
 
 ( 150 ) 
 
 CHI 
 
 cover it with sauce @ blanquetie, or a bé- 
 chamelle. + ae 
 
 Cuickens fo Botl.—Put the chickens: 
 into a saucepan by themselves, and boila 
 small one for fifteen, a larger one twenty 
 minutes. 
 
 Another way.—When they are drawn 
 and trussed, lay the chickens in skim 
 miik for about two hours; then put them 
 into cold water, cover them close, and set 
 them over a slow fire, and skim them 
 well. As soon as they have boiled 
 slowly, take them from the fire, and 
 let them remain in the water close cover- 
 ed for half an hour; then drain and 
 serve with white sauce. agi 
 
 Cuickens @ la Bricoliére.—Take out 
 all the bones, except those of the legs, 
 which must be trussed over the breast, 
 something in the form of a chairman’s 
 strap; give them a few turns over the 
 fire, in alittle oil or butter, with some 
 sliced lemon. Then put them and the 
 butter and lemon into a pan with a few 
 
 slices of ham and veal; coyer them with - 
 
 bacon, parsley, a clove of garlick, thyme, 
 bay-leaf, two cloves, pepper, and salt. 
 When these,;sbave stewed together a 
 quarter of aij hour, put in a glass of 
 wine and finish; skim and strain the 
 
 sauce, thicken it with cullis, and serve 
 
 it on the chickens. 
 CuickeN, Brotled.—Split it down the 
 
 back, pepper, salt, and broil it. Serve - 
 
 it with white mushroom sauce, or melted 
 butter with pickled mushrooms. at 
 Another way.—Split a couple of chick- 
 ens, take out the inside and back-bones, 
 beat them with a wooden spoon, dip. 
 them in clarified butter, and broil them, 
 the inside next the fire (which should be 
 of charcoal), and only turn them to co- 
 lourthem. When done, pour on them 
 a sauce made as follows:—Boil some 
 stewed mushrooms with beef stock and 
 plain sauce, an equal quantity of each, 
 until of a proper consistence ; flavour it 
 with lemon-juice and cayenne-pepper- 
 CuIckEN Broth.—Take the remaining 
 parte of a chicken from which panada 
 as been made, all but the rump ; skin, 
 and put them into the water it was first 
 boiled in, with the addition of a little 
 mace, onion, and a few pepper-corns, 
 and simmer it. When ofa good flavour, 
 put to it a quarter of an ounce of sweet 
 almonds beaten with a spoonful of water; 
 
 boil it in a little while, and when cold, — 
 
 take off the fat. ; a 
 Cuicken Broth, Pectoral.+—Prepare 
 a chicken in the usual way, and put it 
 
 into a saucepan with two pints and a © 
 
 half of water, twe ounces of pear! barley, 
 the same of rice, and two ounces of the 
 
 
 

 
 CHI (151 ) CHI 
 
 best honey; boil all together, skimming 
 well for three hours, until it be reduced 
 to two-thirds. 
 CuIcKENs en Caisse.*—Truss two pre- 
 ared chickens with the legs in the 
 dy, leave on the wings, and flatten the 
 chickens a little. Soak them in sweet 
 oil, with parsley, scallions, shalots and 
 garlic, all whole, and seasoned with salt 
 and pepper; make a case of paper, put 
 in the chickens and the above ingre- 
 dients, cover them with slices of bacon 
 and paper; cook them over a clear but 
 slow fire, or in a baking pan. When 
 sufficiently done, take out the herbs, 
 bacon, and serve them in the paper} 
 drop a very little verjuice on them. 
 Cuickens en Catssons.* — Cut the 
 white parts of two chickens into fillets, 
 and marinade them in oil, with salt, pep- 
 per, sweet herbs, chopped, &c. siake 
 some little cases of white paper, and put 
 a thin slice of bacon at the bottom of 
 each, lay in the fillets, strew in some 
 trufiies sliced, and moisten them with 
 consommé,or stock 5 put the cases in a 
 baking pan, and bake them. When done, 
 put them ona dish with the other parts 
 of the chickens (which must be trussed 
 with the head under the skin of the 
 breast) and pour over the whole some 
 veal gravy and some lemon-juice. 
 CuHicken en Capilotade.*—Put into a 
 Stewpan a little butter and flour; add 
 Mushrooms, parsley, and shalots cut 
 small, dilute these with equal quantities 
 of stock, and red or white wine. When 
 the sauce is well boiled, skimit; cut a 
 ‘roasted fowl in pieces, and put it into 
 this sauce; stew it gently for a quarter 
 ofan hour. Add some gherkins cut in 
 thin slices. c 
 Caicsens and Caulifiowers.*— Chop 
 up the livers of two middling sized 
 chickens, and mix with them parsley,scal- 
 lions, a bit of butter, salt and pepper; 
 put this into the bodies of the chickens, 
 which must be trussed like turkey 
 poults; parboil them with a little butter 
 or lard, then wrap in bacon or buttered 
 paper, and roast them. When done, 
 serve them with sauce made of cullis, 
 butter, salt,and pepper, boiled up. Gar- 
 nish with plain boiled cauliflowers. 
 Cuickens @ fa Cendre.* — Stuffa 
 couple of chickens with a rich farce, 
 lard, and prepare them as for roasting. 
 Line a stewpan with slices of veal and 
 bacon, onions, carrots, &c. place the 
 chitkens in it, and let them stew in their 
 own gravy for five or six hours over hot 
 ashes; keep the stewpan closely covered. 
 When done, serve them in their own 
 liquor ; but if that should be too thick, 
 
 put in alittle stock or veal gravy ; boil 
 it up two or three times. 
 
 Cuicxens and Cheese.* — When the 
 chickens are drawn and trussed, cut 
 them along the back and flatten them ; 
 
 toss them up in a stewpan with a bit of 
 
 butter, half a glass of white wine, and 
 the same of red, parsley, scallion, two 
 cloves, half a clove of garlic, half a bay- 
 leaf, thyme, basil, very little salt and 
 pepper. Stew them gently for about an 
 hour, then take out the chickens and 
 put in a bit of butter the size ofa walnut, 
 worked into some flour, thicken this over 
 the fire. Pour part of this sauce on a dish, 
 aud upon the sauce a handful of Gruyere 
 cheese grated; then the chickens ; pour 
 the remainder of the sauce on them, and 
 about as much Gruyere cheese grated 
 on the top, as there is underneath. Put 
 the dish in a baking pan, with fire above 
 and below; when of a good colour, and 
 the sauce is consumed, serve it quite hot. 
 If the cheese be very salt, the chickens 
 must be dressed previously without salt. 
 
 Cuickens en Chervil.*—Make a ra- 
 gotit of two carrots, a parsnip, two or 
 
 three sliced onions, garlic, two cloves, a 
 
 bay-leaf, thyme, basil, and a little but- 
 ter ; when a little coloured add a glass of 
 white wine, an equal quantity of stock, 
 and reduce it to half. Stratn,and put 
 in butter (about the size of an egg) work- 
 ed up with some flour, some chopped 
 chervil ; ‘thicken it, and serve it with 
 roast chickens. 
 
 Cuickens @ la Chevaliére.* — Chuse 
 two fat chickens, raise the white part, 
 and lard it, and heat it; then cut it up, 
 and having warmed some butter in a 
 stewpan, put the pieces into it, and leave 
 them on the fire a-:minute or two, and 
 toss them (still over the fire) until they 
 are hard 3 sprinkle them with flour well 
 mixed with butter, add some hot stock, 
 four spoonsful of well skimmed velouté, 
 parsley, scallions and pepper ; let it boil. 
 When nearly done, put in some equal 
 sized onions peeled, and skim it. On 
 serving take out the parsley, piace the 
 pieces of chicken on a dish, and strain 
 the sauce over them, having thickened 
 it with the yolks of three eggs. 
 
 Another Way.*—Proceed in the same 
 way as above, only the wings must be 
 laid aside, the skin taken off, and the 
 meat cut from the bones, larded as _be- 
 fore mentioned. Lard two of the wings 
 with truffles, and having melted some 
 butter in a baking pan, putin all four 
 wings, sprinkle them with salt, and cover 
 them with buttered paper. The fri- 
 cassee being ready, garnish it with the 
 wings, and four fine cray-fish, and 
 
CHI 
 
 plaee a large truffle in the middle and 
 serve. 
 
 Cuickens Chiringate.—Having taken 
 off the feet, beat the breast bones of your 
 chickens flat without breaking the skin, 
 flour and fry them in butter; when of a 
 nice brown take all the fat from the pan, 
 leaving in the chickens, over which lay 
 a pound of gravy beef cut in thin slices, 
 another piece of beef also cut thin, some 
 mace, cloves, pepper, an onion, a carrot, 
 and a bunch of sweet herbs: pour a quart 
 of boiling water over the whole, cover it 
 quite close, and let it stew; in a quarter 
 of an hour take out the chickens, but let 
 the gravy continue boiling, and when 
 very rich strain it; then put it again 
 into the pan with a little red wine anda 
 few mushrooms ; then putin the chick- 
 ens, and when they are hot, dish them 
 up, and pour the sauce over them; gar- 
 nish with slices of lemon and broiled 
 ham. 
 
 Cuicxens @ la Condé.——Take the 
 breast bones from acouple of fat chickens, 
 bind them to.a proper shape, and slit 
 them equally with a penknife, and insert 
 between each slit slices of trufiles and 
 tongue @ l’écarlate; place them in an 
 oval stewpan, place bacon all round, but 
 none on the top; put fire on the top of 
 the pan, until the bacon has taken co- 
 lour ; then remove the fire, and let the 
 chickens boil gently for half an hour; 
 take them out, drain and glaze them; 
 serve with a ragolit @ /’ Allemande. 
 
 Cuickens @ la Créme.*—Parboil a 
 couple of young chickens, cut them in 
 pieces, and throw into warm water for 
 half an hour; then dothem over the fire 
 in alittle fresh butter, with salt, parsley, 
 pepper, morels, &c. sprinkle with flour, 
 and dilute with a glass of boiling water; 
 cover the stewpan close, and let it stand 
 on hot ashes until the water has soaked 
 into the chicken, when add half a pint of 
 cream and a little butter. The yolks of 
 three eggs may be put in also, but in 
 that case, a small quantity of verjuice 
 should be put in before the cream. 
 
 Second /Vay.*—Stuff and roast your 
 chickens, and when you take them from 
 the spit, rub them with butter, cover 
 them with bread-crumbs, wrap them in 
 slices of bacon, and bake them a short 
 time; serve with well thickened cream- 
 sauce. 
 
 Cuickens (Croquettes of ).*—Reduce 
 two spoonsiul of ve/owté or sauce towrnée, 
 and add to it the yolks of four eggs; put 
 to this the white meat of a chicken 
 minced very small, and well mixed with 
 the sauce, take it out, and roll it into 
 balls about the size of a walnut; roll 
 them in bread-crumbs, giving them an 
 
 ( 152 ) 
 
 CHI 
 
 elongated form; then dip them in some 
 well-beaten egg, bread them again, and 
 fry them of a light brown. Ma 
 
 CuicKen (Craguettes of )@ la Royale. 
 —-Mix well into some very thick bécha- 
 melle and some glaze the breast of a 
 chicken, some tongue, trufiles and mush- 
 rooms all minced very smalil; when 
 quite cold roll them into little balls” 
 about the size of a nut, and having 
 beaten up three eggs throw the halls 
 into them, Take them out quickly and 
 rojl them in bread-crumbs; dip them 
 a second time into the eggs, and cover 
 them again with bread-crumbs; fry 
 them as other crogueties. Lay fried 
 parsley on a napkin in a dish, place the 
 croquettes on, and round it, and serve. 
 
 CHICKENS aux Croutons.* — Stuff a 
 couple of chickens with the livers, wrap 
 them in bacon and paper, and roast 
 them. Fry two crusts of bread in some 
 oi], then put them to drain, and in the 
 same oil fry two onions cut in small 
 pieces ; when three parts done,add pars- 
 ley, scallion, shalot, aud a fowl’s liver, 
 all minced, a glass of white wine, a 
 spoonful of cullis ; take off the fat, and 
 season it with salt and bruised pepper 3 
 stew it gently for a quarter of an hour. 
 Dish the chickens, and place the erust 
 by the side of them. 
 
 Cuicken Currie. — Take the skin off; 
 cutupa chicken, and roll each piece in 
 currie-powder and flour (mixed together 
 a spoonful of flour to half an ounce of 
 currie) fry two or three sliced onions 
 in butter ; when ofa light brown, put in 
 the meat and fry them together till the 
 meat becomes brown; then stew them 
 together with a little water for two or 
 three hours. More water may be added 
 if too thick. 
 
 Cuickxens @ 0 Ecarlate.* — Prepare 
 your chickens as usual, take off the skin 
 with great care, cover them with cray- 
 fish butter, and then put the skin on 
 again 3 season them lightly, wrap them 
 in bacon, and roast them; on serving, 
 pour more cray-fish putter on them. 
 If you wish to have the chickens red, and 
 the sauce white, put cream sauce under 
 them. 
 
 Cuickens aux Ecrevisses. — Having 
 boned two or three middle-sized chickens 
 rollthem up making them rather pointed 
 at the neck, and braise them with the 
 same number of cray-fish for an hour, 
 Then wipe off the fat, and put them on 
 a dish in the following manner: put'the 
 pointed or neck part into the tail of a 
 cray-fish, place the body on the chicken, 
 and the claws at the side. Prepare the 
 cance as usual, and pour it over the 
 whole. 
 
 
 

 
 CHI ( 153 ) Oe: GO 
 
 ‘Caickens (Fillets of) with Endive.— 
 Having picked and washed a dozen 
 heads of endive, blanch them; when 
 they have drained on a sieve for a few 
 minutes, rub them through it with a 
 wooden spoon; then let them drain 
 again for an hour or two, and stir them 
 well intoa stewpan, with a little butter ; 
 when it begins to fry, add come con- 
 sommé, reduce it, put some cream sauce 
 in and boil it till thick; then mixin the 
 yolks of two eggs; place this in the 
 middle of the dish, and having prepared 
 your fillets, arrange them on the endive 
 and serve with Jéchamelle sauce. 
 
 CuIcKeN (cutlets of ) a l’ Epigramme. 
 —Take the fillets of five chickens, pare 
 them well, scrape the small bone of the 
 pinion, and stick it into the point of the 
 fillets, and season them with salt and 
 pepper. Wash them with the yolks of 
 two eggs and dip them in bread-crumbs, 
 then in melted butter, then in bread- 
 crumbs a second time, so that they may 
 be entirely covered. Do not broil till 
 just as they are wanted. Put some ji/ets 
 mignons in scollops, in a sauce @ 6lun- 
 guette with mushrooms, and serve 3/ or 
 dress the ji/ets entire, and place them 
 and the cutlets on a dish alternately, 
 with allemande quite thin. 
 
 Cuaickens @ /’ Excellence.— Make a 
 ragoit as follows :—slice a quarter of a 
 pound of pickled pork, and let it stand 
 over the fire in some water, till nearly 
 done; then add to it some fat livers, 
 truffles, shalots, and parsley chopped, 
 whole pepper, and a glass of white wine, 
 thicken with the yolks of two eggs; 
 when cold, put some ofthis under the 
 skins ef two fat chickens, and the re- 
 mainder into the body; give them a turn 
 or two in the frying pan, in some butter 
 and lemon-juice, then wrap in bacon and 
 paper, and roast them. In the mean- 
 time put some slices of bacon, ham, 
 veal, carrots, parsnips, onions sliced, 
 parsley, thyme, bay-leaf, and a spoonful 
 of oil into a stewpan close covered for 
 half an hour; then add a glass of white 
 wine, the same of stock, and_ braise 
 them for an hour anda half: skim and 
 strain it, and put some shalots, butter 
 and flour to it,!and serve on the chickens. 
 
 Cuickens’? Feet and Forcemeat.—— 
 Scald the skin from as many feet as you 
 may require, tie themin a bundle and 
 braise them till tender,and then dry them 
 in a cloth. Make a good forcemeatand fill 
 the claws with it, dip them in egg and 
 then in bread crumbs; egg them and 
 dip in bread crumbs asecond time, press 
 it well on, and frythem in lard. Lay 
 them on fried parsley and serve. 
 
 CuHIcKkENS @ la Folette.— Cut carrots 
 
 and parsnips into any form you please, 
 and boil them with a few small onions in 
 a little stock. In the meantime cut 
 mushrooms, truffles and ham into very 
 small pieces, and stew them in some 
 butter, with sweet herbs, two cloves, 
 thyme and a _bay-leaf; when these are 
 coloured, add some veal gravy and a 
 glass of white wine, and boil the whole 
 slowly until sufficiently done, then skim 
 and putit, with a littlecullis, anda few 
 Olives stoned, to the carrots; pour this 
 ragoQt. on two chickens, stuffed with 
 their livers, &c. rolled in bacon and 
 paperand roasted. 
 
 Cuickens Fricasseed.*—Prepare and 
 cut up twochickens; put them in a stew- 
 pan with some butter, parsley, scallions, 
 a bay-leaf, thyme, basil, two cloves, 
 mushrooms, anda slice of ham; let them 
 stew till scarcely ahy sauce remains, 
 then add a little flour, warm water, salt 
 and pepper; stew it again and reduce 
 the sauce. When nearly done put in the 
 yolks of three eggs beaten up with a 
 little cream or milk 3 thicken it over the 
 fire, but do not let it boil ; a small quan- 
 tity ‘of lemon-juice or vinegar may be 
 added. Place the breasts and bones of 
 the chickens on a dish, lay the legs and 
 wings over them, and then pour the 
 sauce over the whole; garnish with the 
 mushrooms. Take off the skins before 
 you cut up the chickens if you wish the 
 fricassee very white. 
 
 Cuickens @ la Bourdots.* — Proceed 
 as above, but when the chickens are 
 dished up strew bread-crumbs over them, 
 and on that put several pieces of butter 
 about the size ofa pea, and then brown 
 it with the salamander, or in the oven. 
 
 Cuickens (Fricassee of) ad I Alle- 
 mande.* —— Parboil and cut up the 
 chickens, and then, having put them 
 into warm water for half an hour, stew 
 them in some butter, with parsley, mo- 
 rels, scallions, garlic, pepper, salt, a 
 glass of stock, and half a glass of cham- 
 pagne ; when nearly done add to this the 
 yolks of three eggs beaten up with a 
 few drops of water and some lemon- 
 juice; stir it well the same way until 
 finished, 
 
 Cuicxens Fricasseed White. — Skin, 
 cutup your chickens and lay them in 
 warm water; then stew them tilltender 
 in water, with lemon-peel, white wine, 
 an anchovy, an onion, two or three 
 cloves, sweet herbs. Take out the 
 chickens when done, strain the liquor, 
 and put a very little of it to a quarter of 
 apint of cream, four ounces of butter 
 and a little flour; stir it over the fire till 
 the butter is melted: then put the 
 chickens in again, add some grated 
 
 a Fe 
 
CHI 
 
 lemon-peel, pounded mace, lemon-juice, 
 and mushroum powder. Shake all over 
 the fire, and serve very hot. 
 
 Cuickens (Cold) Fried. — Cut the | 
 
 chicken into quarters, and rub each 
 quarter with yolk of egg. Mix some 
 bread-crumbs with pepper, salt, nutmeg, 
 grated lemon-peel and shred parsiey, 
 cover the chickens with this, and fry 
 them. Thicken some gravy with flour, 
 and add to it cayenne pepper, mush- 
 room-powder or catsup, and a little le- 
 mon-juice. Serve the chickens with this 
 gravy. 
 
 Cuickens en Friteau. * —— Cut the 
 chickens in pieces and put them into a 
 marinade of sweet oil, lemon-juice, vine- 
 gar, salt, pepper, chopped parsley, and 
 sliced onions. In about two hours drain 
 them, sprinkle them with flour, and fry 
 them. Place them on a dish, with the 
 slices of onion on the top, and fried eggs 
 above them. Make a sauce of oil, lemon, 
 parsley, and tarragon chopped, salt, 
 pepper and garlic, 
 
 Cuicken Fritters. — Make a_ batter 
 with four eggs, some new milk, and rice- 
 flour; to this, add a pint of cream, pow- 
 der-sugar, candied lemon-peel cut smail, 
 fresh lemon-peel grated, and the white 
 parts of a roasted chicken shred small ; 
 set all these together on a stove, and stir 
 ‘well for some time ; when done, take it 
 off, roll out the mixture, cut it into frit- 
 ters, and fry them; strew sugar on a 
 dish, lay in the fritters, strew sugar over, 
 and serve them hot. 
 
 Cuickens (Galantine of).— Bone a 
 nice plump chicken very carefully, cut 
 some ham and truffles into slips of an 
 equal thickness, and as near of a length 
 as possible; cut the chicken also into 
 fillets, and add a few slices of veal; form 
 a sort of bed of these in the skin of the 
 chicken, so that when cut, the slices may 
 be chequered; season with all sorts of 
 spices; close the skin, form it of a pro- 
 per shape; sew up the back, and stew 
 it, covered with slices of bacon, and pars- 
 ley, onions, thyme, a bay-leat, a clove, a 
 little spice, carrots, two onions, and some 
 slices of veal; then mix a little broth, 
 and a small quantity of calf’s-foot jelly. 
 When the jelly has boiled an hour take 
 it off, and letit coolin the liquor. If this 
 dish is served hot, pour over it any brown 
 sauce ; it is, however, better served cold ; 
 take some of the liquor, beat the whites 
 of two or three eges, and mix them with 
 the cold jelly, after having skimmed off 
 the fat; then put the whole over the fire 
 again, and stir till the liquor is white ; 
 then let it boil gently; next take the 
 jelly from the fire, and lay it aside, with 
 a cover and fire over it; when quite 
 
 (154) 
 
 CH1 
 
 clear, strain it through a cloth, and let 
 cool, to be used when wanted. If served 
 cole more pepper and salt must be 
 used. eee | ae 
 Cuicxens @ la Genoise.*—Bone two 
 plump chickens, and fill them with a 
 stuffing made of fat livers, six anchovies, 
 truffles and small onions, all chopped 
 very small. Soak them in oii wif. 
 lemon-juice 3 finish them in veal-gravy, 
 and add some morels and artichoke 
 bottoms. pone 
 CxHickENs au Gratin.—Cut cold roast- 
 ed chicken into pieces, and simmer them 
 for a quarter of an hour in a few spoons- 
 ful ef cullis, balf a glass of white wine, 
 butter, chopped parsley, shalots, mush- 
 rooms, and season with salt and pepper. 
 When done, place on a dish, with half 
 the sauce, and bread crumbs under 
 them; set the dish over the fire till it 
 catches at bottom, then serve with the 
 rest of the sauce. ’ 
 Cuicxens (Grenade of). — Line a 
 mould, ribbed like a melon, with thin 
 slices of bacon; cut some fillets of 
 chickens ; lard half of them with bacon, 
 and the others with truffles; lay them 
 alternately in the ribs of the mould, and 
 lace between each a previously cooked 
 amb’s sweetbread ; cover the whole with 
 a farce fine; puta salpicon in the cen- 
 tre ; cover that also with the farce ; stick 
 it with forcemeat, and put the monld 
 either in the oven or the éazn marie. 
 When done, turn it out; dry the larded 
 slices with the salamander, and glaze 
 them; when of a light brown, uncover 
 the rest, glaze them slightly, and serve 
 with espagnole, aa ag as 
 Cuicken Haslets.*—Cut a cold roast 
 chicken into pieces, and put them upon 
 skewers like a haslet; dip each into egg, 
 beaten up with salt, pepper, parsley, 
 and onions, chopped; strew bread- 
 crumbs over; dip them in butter again, 
 bread them a second time, and broil; 
 baste them occasionally with a little oil, 
 Serve them with or without sauce. 
 Cuicxens Histories —Prepare chick- 
 ens as for roasting, and having given 
 them a turn or two over the fire in a 
 little butter, with the addition of lemon- 
 juice to preserve their whiteness; take 
 them out and wipe them very clean ; 
 peel a large onion carefully, and cut it in 
 thin slices, 50as to preserve the rings, 
 of which take two or three, dip them in 
 white of egg, place them on the breasts, 
 in such forms as you may think proper ; 
 lay in these rings preparations of any 
 colour (see Colours), your please, basting 
 the chickens with white of egz to make 
 the colour adhere properly; then cover 
 them with thin slices of bacon, and braise 
 
 
 

 
 CHI (155 ) CHI 
 
 them for an hour; take off the bacon 
 éarefully; add cullis to the sauce, skim 
 and strain it over the chickens. 
 
 Cuicsens, Horly of.*—Singe, and cut 
 up two fat chickens the same as for a 
 fricassee ; put the pieces into a jar; sea- 
 son them with salt, pepper, parsley, 
 seallious, two bay-leaves, and the juice 
 of two lemons; wash and peel a dozen 
 large onions, as near of the same size as 
 they can be; cut them intoslices of equal 
 thickness, making use only of the outer 
 rings. About half an hour before they 
 are wanted, drain your pieces of chicken, 
 sprinkle them well with flour, and put 
 them into a moderately heated pan; 
 when they are of a proper colour, an 
 sufficiently done, lay them on a clean 
 cloth to drain: then make your pan very 
 hot, and having well floured the onion 
 rings, fry them also of a good colour; 
 drain them on a cloth; dish the chickens 
 en buisson, with the onions on the top, 
 and a hot aspie underneath. 
 ~Cuicnen @ l’Indienne. *—Fry some 
 sliced onions in lard, with a little flour; 
 when of a nice colour, take them cut 
 carefully, and keep them hot; in the 
 same lard fry a chicken, blanched and 
 cut up; doit of a good colvur, and 
 then add some stock ; season it with sait, 
 allspice, cayenne pepper, and turmeric ; 
 when the chicken is done enough, put in 
 the onions, and let ali buil together for 
 two or three minutes. Serve some plain 
 boiled rice on a separate dish, to eat 
 with it. 
 
 Cnicxens @ Ul’ Ivorre. — Pull out the 
 breast-bones of a couple of chickens, and 
 then fill them with butter, lemon-juice, 
 salt and pepper, well mixed together ; 
 bind up the chickens, and put them into 
 a stewpan, lined with bacun ; cover the 
 breasts with slices of lemon and bacon, 
 pour some poéle on them. When they 
 ‘tave stewed for halfan hour, drain, un- 
 ‘bind, and serve them with velouté or 
 béchameltle. 
 
 CuicKens @ la Jardiniére.*—Soak your 
 chickens (having trussed and cut each in 
 half), in hot butter, parsley, scallions, 
 garlic, mushrooms, (all chopped), salt 
 and pepper; make as much of these ad- 
 here to the chickens as you possibly 
 can 3; cover them with bread crumbs, and 
 broil them, basting frequently with the 
 yemainder of the butter. When of the 
 proper colour, make a sauce with a little 
 gravy, three spoonsful of verjuice, salt, 
 pepper, chopped parsiey, and the yolks 
 of two eggs; thicken this, and pour it 
 over the chickens when ready to serve. 
 
 Crickens 7z Jelly, or au Pere Douillet. 
 —Lard a couple of chickens with bacon 
 rolled in spices and sweet herbs, and boil 
 
 them with a knuckle of veal, halfa pint 
 of white wine, cloves, parsley, shalots, 
 thyme, bay-leaf, and coriander; when 
 done, take out the chickens, and letthem 
 cool; then skim and strain the liquor, 
 and boil it a short time, with a lemon 
 sliced, and a raw egg to clarify it; when 
 that is done, strain it through a napkin. 
 Place the chickens in a pan just big 
 enough to hold them; wash them over 
 with white of egg, garnish them with 
 sprigs of parsley, and colour tiem if you 
 
 think proper. Let the chickens lay with © 
 
 the breasts downwards, and cover them 
 with the jelly. When they are wanted, 
 place the pan a minute in hot water, and 
 turn the chickens over gently. 
 
 Curcxens en Lézard.* —Draw and 
 singe two fine chickens, take off the 
 drumsticks and pinions, Jeaving the 
 skin ; split them open through the back, 
 bone them entirely, and lay them on a 
 cloth; fill the inside with a farce, made 
 with ready dressed fowl], truffles, cham- 
 pignons, tongue @ l’écarlute, and calf’s 
 udder, cut into dice; form the chickens 
 with the farce into the shape of lizards, 
 as follows: the skin of the rump make 
 the tail, the thighs make the hind, and 
 the wings the fore-legs, the breast torms 
 the back, and the head is composed of a 
 truffle cut like that of a lizard. Linea 
 stewpan with slices of bacon, lay in the 
 lizards, carefully preserving their shape, 
 and stew them, covered with a thick 
 paper and the lidof thestewpan. When 
 done, drain, and set them to cool. Place 
 them on your dish; glaze and decorate 
 them with small omelets, either white, 
 green, red or yellow; serve them on a 
 green magnonnaise, and garnish the dish 
 with jelly. 
 
 Cuicken Loaf.*—Bone a chicken very 
 carefully, and fiJl it with a ragotit of 
 sweetbreads; make itas near as possible 
 the original form ; tie it upin bacon, and 
 wrap acloth round it. Boil it in some 
 white wine, stock, with sweet herbs.- 
 Serve it with espagnole. 
 
 ‘Cuicxens @& la Marengo.*—Cut up a 
 roasted chicken, and fry it in olive oil, 
 with salt, mushrooms, and sweet herbs 3 
 when of a proper colour, take out the 
 chicken; place it in a dish, and pour over 
 some well reduced sauce Jtalkenne ; 
 garnish with eggs or crusts fried in oil. 
 
 Cuickens @ la Mariée. — Take the 
 bones from two small chickens, and fill 
 them with a farce made of fat livers. 
 parsley, shalots, basil, (all chopped 
 small), grated bacon, pepper and sali. 
 Soak them for some time in oil, then 
 wrap them in thin slices of bacon, veal 
 and ham, over that, double-buttered 
 paper. Stew them on a slow fire till 
 
 
 
 j 
 ‘4 
 P 
 i 
 
CET 
 done. Take off all wrappers, and serve 
 with zonparezl sauce. 
 
 Cricxens @ la Marmotie.—Boil some 
 
 earrots and parsnips, cut into shapes, 
 with some small onions, in a little broth ; 
 in the mean time cut some mushrooms 
 and pickled cucumbers into dice, and 
 stew them in a bit of butter, garlic, pars- 
 ley, cloves, stock, salt and pepper ; when 
 they have boiled slowly for a little time, 
 add a spoonful of cullis, and the carrots, 
 &c.; boilthem up together, and serve 
 over roasted chickens. 
 
 Curcxens Marinés.*—Cut your chick- 
 ens, and soak them in stock, vinegar, 
 or verjuice, salt and pepper; place them 
 on hot ashes for half an hour. Beat 
 three whites of eggs to a strong froth, 
 and then dip in each piece of chicken ; 
 flour it, and fry them of a nice colour. 
 
 Cuickens Maroguin.* — Choose two 
 fine fat chickens, and give them a few 
 turns over the fire in a little oil; let 
 them cool, and dry them thoroughly. 
 Make a stuffing with the livers, truffles, 
 
 streaked bacon, butter, salt, pepper, 
 
 herbs, &c. al! chopped small, unite them 
 with the yolks of two eggs; fill the 
 chickens with this, and put some under 
 the thighs and wings; place slices of 
 bacon over it, so that the stuffing may 
 remain in its proper place. Put two 
 large slices of bacen over that, wrap them 
 in buttered paper, and roast them. You 
 may serve them, either with cray-fish, 
 butter, or blond. 
 
 Curckens en Matelote.*—Blanch about 
 a dozen small white onions, and then 
 throw them into cold water to take off 
 the skin. Cut two carrots and a parsnip 
 imto pieces, three inches long, pare 
 them to an equal size; prepare the fol- 
 lowirg:—a simall piece of butter, two 
 pinches of flour, a glass of white wine, 
 the same of stock, and brown them; put 
 the carrots, parsnip, and onions into it, 
 with the addition of parsley, scallions, 
 two cloves, a bay-leaf, thyme, _ basil, 
 half a clove of garlick, pepper, and salt; 
 boil these gently. for half an hour. Take 
 one large, or two small chickens, set 
 them on the fire a minute or two, and 
 then cut each in four; put them into the 
 above ragoiit and boil for an hour. When 
 very little sauce remains, take off the 
 fat, and add a chopped anchovy, anda 
 few capers. 
 
 Second way.*—Cut a couple of chick- 
 ens into quarters, and put them intoa 
 stewpan lined with bacon and small 
 onions; after they have been in ashort 
 time, add to them an eel cut in pieces, a 
 small fish, and a dozen eray-fish, with 
 salt, pepper, bay-leaves, and morels; 
 moisten the whole with equal quantities 
 
 ( 156 ) 
 
 CHI 
 
 of stock and white wine; cover the stew- 
 pan, and let it stand over a moderate 
 firefor three hours.  — idl SAOAR 
 
 Place all the pieces on a dish, and gar- 
 nish it with cray-fish and fried crusts, 
 put alternately, and pour the sauce 
 Over it. : phen 
 
 Cuicxens @ la St. Menehoult.*—Put 
 twe chickens into a stewpan with some 
 butter, a glass of white wine, salt, pepper, 
 parsley, scallion, a clove of garlic, 
 thyme, bay-leaf, and basil; stew it 
 gently, and let the sauce adhere to the 
 chickens ; then soak them in eggs beaten, 
 cover them with pread-crumbs, dip them 
 into butter, bread-crumbs again, and 
 broil them. Men Ee 
 
 Cuicken Milk.*—Boil half a pint of 
 water; beat up the yolks of two eggs 
 with an ounce of powder-sugar, a little 
 orange: flower water, and salt; mix these 
 well, until the egg begins to whiten, then 
 add the boiling water, stirring it very 
 quick, and drink it as not as possible. 
 
 Cuickens in a Minute.*—Cuta chicken 
 in pieces, and put itina stewpan witha 
 little butter ; add to it some mushrooms, 
 parsley, scallions, sprinkle flour over, 
 and shake them}; moisten it with stock 
 or water, and white wine; when it has 
 boiled once, take it from the fire and put 
 in the yolks of one or two eggs, anda 
 little vinegar or lemon-juice. — 
 
 Cricxens a la Napolitaine.*—Takea 
 cold fricassee of chickens, which must 
 be pretty thick, and mix it with some 
 macaroni, boiled in a little stock, and 
 drained ; put to ita little butter, a ladle- 
 ful of sauce tournée, some grated Parme- 
 san and Gruyere cheeses, and coarse 
 pepper; stir it well, and then place a 
 thick layer in astewpan, put the pieces 
 ofchicken on it, cover them with the 
 sauce and macaroni, strew bread-crumbs 
 very thickly over the whole, wash it 
 with melted butter, bread it again, and 
 bake it. 
 
 Cuickens aux Nouilles—Are dressed 
 in the same way as @ 7’ Ivotre, and served 
 with nowdlles. eee 
 
 CHICKENS aqua petits Gufs composées. 
 —Braise a couple of chickens cut into 
 quarters, and when they are done, skim. 
 and strain the sauce, and thicken it with 
 the yolks of three eggs. In the means 
 time, soak bread-crumbs in cullis, and 
 when quite thick, put them in a mortar 
 with shalot, beef-marrow, and the yolks of 
 four or five hard eggs, pepper and salt ; 
 mix in the yolks of two raw eggs well, 
 and make these ingredients into little 
 balls, roll them in flour, and give them 
 a boil in some stock. Serve them with 
 the sauce as above, upon the chickens. 
 
 CuIcKENS with Onions.* — Put some 
 

 
 CHI 
 slices of bacon, oil, salt, and plenty of 
 small onions, in a stewpan; when the 
 latter are half done, pour over thema 
 pint of stock, a little white wine, fennel, 
 parsley, &c.;\ the whole being nearly 
 done, put in a couple of pale roasted 
 
 chickens, stew them about a quarter of 
 
 an hour, and then-serve them with the 
 sauce reduced. 
 
 CuHickens and young Oysters.*—Fill- 
 
 your chickens with young oysters cut 
 small, truffles, parsley, and spices, and 
 roast them. Blanch about two dozen 
 young oysters, and toss them up insome 
 melted butter, with chopped herbs and 
 olive oil. When they have-been on the 
 fire a quarter of an hour, add a little 
 white wine and half a glass of good stock, 
 thicken it over the fire for another quar- 
 ter of an hour, and when the chickens 
 are ready to serve, pour the sauce on 
 them, and garnish the dish with oysters 
 and some'lemon. 
 
 _ Cutcxen Panada.—Boila chicken ina 
 quart of water until nearly done; then 
 skin it, cut off the white meat, and pound 
 it with a little of the liquor it was boiled 
 in toa thick paste; season it with salt, 
 nutmeg, and lemon-peel; boil it up all 
 together for a few minutes. 
 
 CHIcKENS au Parmesan.— Braise a 
 couple of chickens as usual, and when 
 nearly done, add to them some stock, 
 white wine, cullis, and butter, season 
 according to taste. When snfficiently 
 done, strain some of the sauce into your 
 dish, and grate into it Parmesan cheese; 
 place the chickens in this, and pour over 
 the remainder of the sance; grate more 
 Parmesan on, and bake it. 
 
 CuHicKkeNS aux Pavies.—Fry two or 
 three fat chickens trussed quite round, in 
 butter for a minute or two; lay a few 
 slices of lemon on the breasts, wrap each 
 in bacon and buttered paper, and roast 
 them. Cut some pickled nectarines in 
 slices, taking off the skin; soak them a 
 little while in water, and then warm 
 them in some gravy and cullis mixed to- 
 gether, and serve them with the roasted 
 chickens. 
 
 Cuickens @ la Perle.—Split and bone 
 two chickens, leaving the legs; fill each 
 piece with a salpicon made of sweet- 
 breads, mushrooms, scraped bacon, 
 parsley, shalots, seasoned with sa.t, and 
 pepper, and roll it up like a pear-shaped 
 pearl, making the leg the point; sew 
 them up, and braise them with veal, 
 bacon, stock, a glass of white wine, two 
 slices of peeled lemon, parsley, half a 
 clove of garlic, bay-leaf, thyme, two 
 cloves, pepper, and salt; when done, 
 take out the chickens, skim and strain 
 
 ( 157 ) 
 
 the sauce, put alittle cullis in, and re~ 
 
 ae: 4 | 
 
 duce it; and serve it with the chickens. 
 Cuicxen Pie.—Cut a couple of chick- 
 ens into pieces, and season each piece 
 with pepper, salt, nutmeg, and mace 
 Line a dish with puff-paste, and put a 
 
 layer of forcemeat on it; then put in the 
 
 chickens, with some sweetbreads cut in 
 pieces, and seasoned ham sliced thin, 
 truffles, morels, artichoke-bottoms quar- 
 tered, the yolks of hard eggs, chopped. 
 fresh mushrooms, cock’s combs, and as- 
 paragus ; add alittle water, cover the pie 
 with puff-paste, and bake it. When done, 
 pour in some rich gravy, thickened with 
 flour and butter. if the pie is to be 
 eaten cold, the truffles, morels, and 
 mushrooms must be omitted. 
 
 Second way.—Put half a dozen small: 
 
 chickens in a dish with puff-paste, as 
 
 above, with the marrow of two bones 
 rolled in a batter of eggs, a bit of butter: 
 
 rolled in sweet herbs, a dozen hard eggs, 
 
 and two dozen savory balls; cover and 
 
 bake as before. Pour in a quart of gravy 
 when done. r 
 
 CHIcKEN P2e (Sweet).—Having broken 
 the bones of four chickens, cut them in 
 pieces, season them with mace, cinna- 
 mon, and salt, and put them into a dish 
 with the yolks of four hard eggs cut in 
 quarters, five artichoke-bottoms ; of sun- 
 raisins stoned, citron, lemon, eringo- 
 root, marrow, and currants, eight ounces 
 of each; four slices of lemon (peeled), 
 and fifty balls of forcemeat; cover the 
 whole with rich pufi-paste, and bake. 
 Boil a pint of white wine with the yolks 
 
 ef two eggs; sweeten and put it to the’ 
 
 pie when baked. Serve it quite hot. 
 
 Cuicxen and Ham Pie.—Season some: 
 
 slices of boiled ham, and lay them on a 
 
 puff- paste about half an inch thick; then: 
 
 season some pieces of chicken, ané@ place 
 them on the ham, with the yolks of some 
 hard eggs, a few truffles and morels, 
 cover these with more slices of ham, 
 seasoned as before, put some gravy in, 
 anda puff-crust on the top, and bake it 
 thoroughly. If te be eaten hot, more 
 gravy may be added when done. | 
 
 Cuicxen and Parsley Pie.—Skin and 
 cut upa chicken, season the pieces with 
 salt; pick and scald some parsley, and 
 when squeezed quite dry, cut it, and lay 
 it in the pie dish; then the pieces of 
 chicken, parsley and chicken again, un- 
 til the dish is full. Put new milk nearly 
 to the top of the dish, cover and bake It. 
 When done, take out some of the milk, 
 and add in its place a pint of scalded 
 cream. 
 
 CuicKkens @ la Pierrette—Take half a 
 dozen equal sized chicken wings; lar 
 
 a 
 
CHI 
 two of them with bacon, two with truffles, 
 or any kind of root you please, and the 
 remaining two with ham; braise them 
 with a few slices of bacon, some carrots, 
 sweet herbs, consommeé, and half a glass 
 of white wine. When done, take them 
 out, and glaze three of them; arrange 
 them on a dish, with the sauce, (skim- 
 med, strained, and properly reduced 
 with a little cullis) under them. 
 
 . Caickens entre deux Plats.—Lard two 
 
 ehickens, partly with ham, and partly 
 with bacon, stuff, and pvt them into a 
 deep dish, with slices of bacon, pepper, 
 salt, cloves, parsley, carrots, and pars- 
 nips, onions, peeled-lemon sliced, and 
 half a glass of white wine; cover them 
 with another deep dish, and place them 
 over the fire ; let them simmer till done ; 
 skim, strain, and add some butter and 
 flour to the sauce, and serve it with the 
 chickens, 
 
 Caickens @ la Poéle.* —Cut_ your 
 chickens in half, and do them over the fire 
 with a bit of butter, garlic, two shalots, 
 mushrooms, parsley, scallions, all minc- 
 ed, a little flour, and a glass of white 
 wine, the same of stock, salt and pepper, 
 reduce it to a thick sauce; take off the 
 fat and serve. 
 
 Cuicxen and Ham Potted.— Season 
 some pieces of chicken, with mace, 
 cloves, and pepper, and bake them for 
 about three hours in a close covered pan 
 with some water; then pound them quite 
 small, moistening either with melted 
 butter, or the liquor they were baked in. 
 Pound also some ham, and put this with 
 the chicken in alternate layers, in pot- 
 ting pans, press them down tight, and 
 cover them with butter. 
 
 Cuicken Puffs.—Mince the breast of 
 a chicken, some lean ham, half an an- 
 chovy, a little parsley, shalots, and 
 jemon-peel, season these with pepper, 
 salt, cayenne, and beaten mace; set 
 them on the fire a few minutes, ina little 
 béchamelle ; roll out some _ puff-paste 
 thin, cut it into square pieces, and lay 
 in each some of the above mixture ; turn 
 the paste over, and fry them in boiling 
 lard, and serve them on fried parsley. 
 
 Cuickens Pulled. —Cut off the legs, 
 rump, and side-bones of a cold chicken, 
 and pull all the white parts (without the 
 skin) into shreds; toss them up in a 
 little cream, flour, butter, pounded mace, 
 pepper, salt and lemon juice, stir them 
 together till the butter is melted; then 
 fay itin a dish, place the rump in the 
 middle, and the legs at each end, having 
 previously seasoned and broiled them. 
 
 Cuickens en Redingotes.* —Cut the 
 chickens into quarters, take out all the 
 
 ( 158 ) 
 
 ‘wrapped in buttered paper, and 
 
 CHI 
 
 bones; make a farce of fat livers, veal, 
 parsley, pounded bacon, salt, peppers 
 
 _and the yolks of two or three eggs}; put. 
 some of this upon each limb, put several 
 
 of them together, cover them with the 
 same, wrap them in paper, and bake 
 in a moderate oven. When done, take 
 off the paper very carefully, so as not to 
 remove the furce from the chicken, place 
 it on a hot dish, and pour blond over it. 
 Cuicxens @ la Reine.—Cut all the 
 meat from some cold roasted chickens, 
 which may have been served before, and 
 take out the breast-bone; mince the 
 meat, and make it into a farce with 
 cream, suet, grated bacon; parsley, sha- 
 lots, pepper, salt, nutmeg; unite these 
 with the yolks of four eggs, stuff the 
 chickens with this, as if they were whole; 
 smooth them with a knife dipped in white 
 of eggs ; cover them with bread crumbs, 
 and bake them. When of a nice brown 
 colour, pour sauce @ Ja reine over, and 
 serve. ) 
 Cuickens au Réveil. * —Stutf two 
 chickens with the livers, parsley, scal- 
 lions, two tarragon leaves, all chopped, 
 and mixed together with butter, and 
 having parboiled them in a little fat or 
 butter, wrap them in bacon and paper, 
 and roast them. Inthe meantime, put 
 the butter in which the chickens were 
 parboiled, into a stewpan, with two car- 
 rots, two onions sliced, garlic, cloves, 
 thyme, basil; stew, but do not Jet them 
 be coloured; putin a giass of white wine, 
 and another of stock, and stew them to- 
 gether for half an hour, and then strain 
 it. Then take some salad herbs, such 
 as tarragon, pimperne], chives, chervil, 
 and cress, of each.according to your taste, 
 so as altogether to make half a handful ; 
 chop them very small, and infuse them 
 in the above sauce, on hot ashes, for half 
 an hour. Then strain it, press the herbs 
 quite dry, and add to ita bit of.butter, 
 worked with: flour, salt, and pepper, 
 
 thicken, and serve it with the chickens. 
 
 CuicKxens Roasted.—When your chick - 
 ens are properly trussed, put them down 
 to a clear fire, and let them roast for a 
 quarter of an hour, froth them well, and 
 serve with gravy, or parsley and butter. 
 
 Second way.—Put the chicken between 
 slices of bacon, fasten the feet to the 
 
 spit, and baste with its own gravy.. 
 
 Serve with cress round the dish, season- 
 ed with salt and vinegar. The chicken 
 when covered with bacon. phot be 
 if re- 
 quired to be ofa pale colour, kept on till 
 roasted ; if not, remove the paper about 
 five minutes before it is done, and finish 
 it before a clear quick fire. . 
 

 
 
 
 CEI 
 
 _ Cuickens @ la Romaine.*—Lard a fine 
 fillet of veal, make a hole at one end 
 large enough to contain a small stuffed 
 chicken, sew it up, and putit into a stew- 
 pan, with a few slices of veal and ham, 
 same parsley, shalots, two cloves, basil, 
 Stock and a little pepper; simmer it over 
 a slow fire, when done, skim and strain 
 the sauce, reduce it toa glaze, and spread 
 it Over the fillet of veal, with a feather. 
 
 hen put some cullis to the remains of 
 the glaze, and strain it over the meat, 
 and serve. 
 
 Crickens aw Romestic.—Cut as great 
 a number of small slices of fillets of meat 
 from a tender rabbit as you possibly can, 
 and soak in oil, or melted butter, with 
 chopped shalots, truffles, mushrooms, 
 and parsley; season them with pepper, 
 nutmeg, and salt ; take the breast-bones 
 from two chickens, so as not to break the 
 skins, and fill them with the above, and 
 sew it in; then having given them a turn 
 in butter over the fire, wrap them in 
 bacon and paper, and roast them. Chop 
 up the bones and remains of the rabbit, 
 and set them to simmer with some poul- 
 try legs and pinions, halfa glass of white 
 wine, and three spoonsful of cullis; 
 skim this sauce well, and strain it over 
 the chickens. 
 
 Cuicxen Salad.*—Cut cold roast 
 fowl into small long pieces, taking off 
 the skin. Lay some lettuce, cut small, at 
 the bottom of a salad-bowl, put the 
 chicken on it with all sorts of salading, 
 gherkins, hard eggs cut in quarters, an- 
 chevies, cut in slips, season: with the 
 usual salad dressing. Instead of a let- 
 tuce, parsley and scallions, cut small, 
 may be used. | 
 
 Cuicken Salad a la Magnonnaise.*— 
 Trim the fillets of six fat chickens, toss 
 them in a little butter; then drain them 
 in a napkin, press them lightly between 
 two saucepan lids, and let them cool; 
 in the meantime, dress the twelve fillets 
 mignons @ la Conti, with truffles or 
 tongue @ /’ecarlate, place them ina dish, 
 entting them in the form ofa horse-shoe, 
 then let themcool. Cut six lettuces 
 smal!, season them in the usual way, and 
 Jay the salad on a table-dish, form it 
 into a sort of crown, upon which arrange 
 your fillets alternately, first a large one, 
 then one, @ /a Conti. Surround the 
 whole with a border of aspic jelly. Pour 
 into the centre of your crown a magnon- 
 naise ravigotte. ' 
 
 Cuickxens Salad, a la Reine.* —Roast 
 four fine plump chickens, and when cold 
 cut them in pieces; toss them up in an 
 earthen pan with salt, a mignonnette, oil, 
 vinegar, parsley, an onion or shalot cut 
 small, cover them with paper, and leave 
 
 ( 159 ) 
 
 CHI 
 
 them in this for some hours. Boil eight 
 eggs (as nearly the same size as possibie) 
 hard, and cool them in taking off the 
 shells. Wash six lettuces, take off the 
 leaves, keeping the hearts quite small ; 
 cut the leaves as fine as you can, season 
 them as for common salad, and lay them 
 on a table-dish; then having drained 
 the chickens, and separated them from 
 the parsley, é&c. lay the legs on the let- 
 tuce leaves en couronne, inthe centre of 
 which place the wings; on the legs put 
 the rumps and two of the breasts ; on 
 these the fillets as close as possible, lay- 
 ing them alternately flat and upright ; 
 and on the top of the fillets the two 
 breasts which remain ; be careful in keep- 
 ing this dish as high and upright as pos- 
 sible. Cut the hard eggs each into eight 
 pieces, put thei round the dish asa bor- 
 der, and between every piece set upright 
 alettuce heart; and on the top of all 
 lay the half of an egg, with a lettuce 
 heart in the middle. Then mix together 
 a good pinch of chervil, some tarragon 
 and pimpernet! leaves, scalded, and shred 
 small,salt, pepper, oil, ravigotte vinegar, 
 and a spoonful of aspic jelly. Amalea- 
 mate the whole well, and pour it over 
 the salad. 
 
 CuickeNn Sausages.—Make two farces, 
 one of bread crumbs, roasted breast of 
 fow), calf’s udder, marrow, baked onions, 
 parsley, shalots, mushrooms, all chopped 
 very fine, mixed together with a spuon- 
 ful of brandy, a little cream, and the 
 yolks of five eggs; make the other of 
 scalded sweetbread, livers, mushrooms, 
 season both with spices, salt and pepper. 
 Split a couple of chickens through the 
 backbone, and layin each half, some of 
 the first mentioned farce, and on that 
 some of the second, roll them up, tie, 
 and braise them with a glass of white 
 wine, the same of stock and some bacon. 
 When done, let them cool; then put the 
 rest of the farce round them, wrap them 
 in caul, dip them in whites of eggs, strew 
 bread crumbs over, and bake them. 
 Strain, and mix some cullis and lemon- 
 juice with the liquor in which the 
 chickens were braised, and serve it with 
 them. 
 
 CuickEN Scalloped.—Mince some cold 
 chicken, and heat it up with a little 
 cream, pepper, salt, mace, and nutmeg} 
 put this into scallop-shells, and cover 
 them with bread-covers; put some butter 
 over, and brown them. 
 
 CuicKxens 22 the Scotch manner.—Cut 
 your chickens into quarters, put them 
 into a saucepan, with only just water 
 enough to cover them, a bunch of parsley, 
 some chopped parsley, and a little mace, 
 cover aa close down, when it boils, add 
 
CHI 
 
 six eggs well beaten ; when the chickens 
 are done, take out the parsley, and serve 
 them in a deep dish with the sauce. 
 
 . Cuicxens, (Souflé of).— Mince the | 
 
 white part of cold roasted chickens, 
 pound it in a mortar, with some bécha- 
 melle, butter, pepper, salt, and the 
 volks of four eggs ; when well beat, strain 
 it through a tammy; then beat the 
 whites of five eggs to a solid froth, mix 
 it. with the former, and put the whole 
 
 into a deep dish, or raised pie-crust, and 
 
 bake it in a moderate oven. 
 
 _ Cuicxen Stewed.—Cut a carp with a 
 fine roe into pieces, cut a chicken also 
 into pieces, and put them into a stewpan 
 together, with a slice of ham, some 
 mushrooms, parsley, scallions, thyme, 
 bay leaf, basil, two cloves, a small piece 
 ef butter. When these have simmered 
 together a little while, add some stock, 
 ‘a giass of wine, a little cullis, flour, pep- 
 per and salt, boil them until the chicken 
 is done, then take out the carp, (leaving 
 the roe), the ham and parsley, and put 
 in their place a chopped anchovy, and a 
 few capers. Place the chicken on a dish 
 “mixed with the onionsand roe. Take the 
 fat from the sauce, and sirain it over 
 the whole. 
 
 Cuicxens Stuffed. — Boil a pint of 
 “milk with a handful of bread crumbs, 
 until very thick ; when cold, beat it up 
 in a mortar, with chopped parsley, and 
 onions, thyme, a bay-leaf, butter, the 
 yolks of four eggs, pepper and salt, stuff 
 two chickens with this, sew it in, and 
 roast the chickens between rashers of 
 bacon. Serve with the following sauce: 
 ‘a hit of butter rolled in flour, some stock, 
 vinegar, achopped anchovy, a few capers, 
 salt and nutmeg, thickened over the fire. 
 . Cuicxens and Tarragon.* —Blanch 
 some tarragon leaves for a quarter of an 
 hour, then throw them into cold water, 
 “and when well drained, chop them very 
 small, and mix a fourth part of it with 
 the minced livers of two chickens, a bit 
 of butter, salt and pepper, and stuff the 
 “two chickens, drawn and trussed, withit, 
 _put them into a stewpan with some but- 
 ter, and dothem up init; then lay some 
 bacon on the breasts, wrap them in 
 paper, and roast them. Inthe mean- 
 time put the rest of the tarragon into a 
 saucepan, with a bit of butter worked 
 inte flour, the yolks of two eggs, half a 
 _glass of meat gravy, two spoonsful of 
 stock, a little vinegar, salt and pepper. 
 Thicken it over the fire, but do not boil 
 “it, lest the eggs turn. Serve this sauce 
 over the chickens. 
 Cuickens @ /a Tartare. * —Having 
 
 prepared your chicken, parboil, and cut 
 itin half; break the bones, and soak it 
 
 ( 160 ) 
 
 e 
 
 CHI 
 
 in melted fresh butter, with parsley, 
 scallions, mushrooms, and garlic, cut up 
 small, pepper, and salt. Dip it again 
 in butter, bread it, and broil on a 
 clear fire. It may be served either dry, 
 or with any clear sance you think proper. 
 Second way.*—Split and break, and 
 take out the bones of two young chickens, 
 press them into a round form, season, 
 and wash them over with yolk of egg; 
 cover.them with bread crumbs, flatten 
 them a little, and broil over a clear fire. 
 Serve them with sauce Ifalienne ad la 
 Tartare, or veal gravy. 1 tak he 
 Cuickens (Mince) in Timbale.—Make 
 a batter with two spoensful of flour, 
 some grated nutmeg, four eggs stirred 
 in, one at a time, and some new milk; 
 it must not be too thin ; fry itas for 
 pancakes, but lay it very thin in the pan, 
 and colour it on one side only; cut each 
 (except two or three) in half; Jay a 
 whole one at the bottom of a buttered 
 mould, and the others round the sides; 
 nearly fill up the mould with a thick 
 mince of chicken, turn the ends of the 
 pancakes over it, and lay another whole 
 one at the top. Bake it in a moderate 
 oven, and when done, turn it on a dish, 
 and serve with good gravy. pa 
 Cuickens and Tomata Sauce.*—Mix 
 together, in a stewpan,.a little butter, 
 salt, pepper, Iemon-juice, and grated 
 nutmeg, a sufficient quantity to put in 
 two chickens; tie it in, and lay thin 
 slices of lemon on the breast of the chick- 
 ens, and lay them in a stewpan lined 
 with thin rashers of bacon; cover them 
 with the same, and stew them with fire 
 above and below for three quarters of an 
 hour; when done, drain them in a cloth; 
 untie them, and serve with tomata 
 sauce. , é, 
 Cuickens and Tongues.—Boil half a 
 dozen young chickens, a cauliflower, 
 la and six pigs’ tongues, peeled. 
 lace the cauliflower in the centre of a 
 dish, the chickens round it, and beyend 
 them the tongues, with the roots out- 
 ward; lay the spinach in small heaps 
 between each tongue, Garnish the whole 
 with toasted bacon. The cauliflower 
 should be boiled in milk and water, and 
 kept quite whole. 
 Cuicken and Trufiies.* —Wash and 
 pare some truffles, and turn them over 
 the fire with a bit of butter and halfa 
 pound of grated bacon. Fill a chicken 
 with this mixture, and truss it so that 
 none of the stuffing can escape; tie a 
 slice of bacon and some paper on the 
 breast; roast it, and serve with truffle 
 sauce. ' 
 Cuickens d@ la Turgue.— Boil some 
 
 (rice in good consommé, until properly 
 

 
 CHI 
 
 swelled; then season it, and fill two 
 chickens with half of it (have a sufficient 
 quantity to stuff them quite full). Wrap 
 them in bacon and buttered paper, and 
 roast them for an hour; mix one spoon- 
 ful of cream and four of béchamelle with 
 the remainder of the rice ; season it well 
 and cover the chickens with it, an 
 serve them. 
 
 Cuicxens with Vegetables.* — Cut 
 some young and tender artichokes in 
 Noah te take out the choke, and cut off 
 the ends of the green leaves; blanch 
 and boil them in stock, with slices of 
 lemon; when nearly done, drain them, 
 and do them up in astewpan, with some 
 butter, parsley, scallions, and shalots, 
 stock, a little oil, salt, pepper, and fen- 
 nel; reduce this sauce, and having 
 boiled or pale-roasted two chickens, 
 pour it over, and place the artichokes 
 round them. Instead of artichokes, any 
 of the following vegetables may be used: 
 chards, sorrel, spinach, lettuce, cucum- 
 bers, French beans, morels, pease, or 
 salsify. : 
 _ Caicxens @ la Vénitienne.*—Parboil 
 two or three fat chickens in some stock, 
 with # little butter, and having cut 
 them up, lay them in a stewpan lined 
 with slices of bacon ; surround them with 
 well blanched parsley roots, and put in 
 a bunch of green parsley. Cover the 
 pieces of chicken with slices of veal, salt 
 and pepper, and moisten with consommeé; 
 let it stand over a moderate fire, and 
 when half done, add a glass of white 
 champagne. When done, arrange the 
 pieces ona dish, and piace the parsley 
 roots and leaves round ; reduce the sauce, 
 and pourit, with Seville orange-juice, on 
 the whole. You may omit the wine, if 
 you think proper ; but roots of any sort 
 you please must then be added. 
 
 Cuicxens @ la Villageoise.—Take out 
 the breast-bones of a couple of chickens, 
 and truss them as for boiling; lard them 
 on the breast with sprigs of parsley. and 
 on the sides with hacen; roast them ; 
 baste with lard to keep the parsley crisp. 
 In the meanwhile prepare a ragoit of 
 cucumbers; split open the breasts of the 
 chickens when they are ready, and put in 
 the ragofit, Serve with cullis under them. 
 
 Cuicken Water.— Take a cock, or 
 large fowl, flay it; then bruise it with a 
 hammer, and put it iatoa gallon of water, 
 witha crust of bread. Let it boil half 
 away, and strain it off. 
 
 Cuickxens (Fillets of) a la Béchamelle 
 Pannée.—Cut off the hind parts (the legs 
 and rumps) wrap the breasts in buttered 
 papers and roast them; when cold, cut 
 
 them in fillets and put them into a dish 
 
 ( 161) 
 
 CHI 
 
 with béchameille sauce; strew bread- 
 crumbs on them, and baste with melted 
 butter; colour it with a salamander, or 
 in the oven. 
 
 ’ Cuickxen (Fillets of) in Italian Salad, 
 —Cut the fillets of one or two chickens, 
 each into three thin slices. Shred a 
 cabbage, a lettuce, and some celery small; 
 slice some cucumbers, and mix them all 
 with a little pickled chervil, and put 
 them in a salad-dish, arrange the fillets 
 on these inthe shape of astar. Garnish 
 them with two hard eggs, half a dozen an- 
 chovies shred small, a few French beans, 
 a cauliflower boiled, and a sliced cu- 
 cumber, and dress it with Italian salad 
 sauce. 
 
 Cuickens (Fillets of) in Savory Jelly. 
 —Cut the meat of two roasted chickens 
 into thin fillets, the size of a shilling ; 
 prepare some savory or aspic jelly, by 
 putting the whites of four eggs in a stew- 
 pan, abont three spoonsful of tarragon 
 vinegar, and a little salt ; beat them up 
 with a fork, pour two quarts of good 
 consommeé, stir it over the fire, continu- 
 ally, till it boils; then take out the spoon 
 and let it simmer till reduced to half. 
 Run it gently through a jelly-bag, throw 
 in a little chopped tarragon and chervil ; 
 half fill a mould with the jelly, and when 
 nearly set, place the chicken neatly 
 round, and when quite set, fill it up. 
 When the whole is quite stiff, dip the 
 mould in warm water a minute, and turn 
 out the jelly. 
 
 Cuickens (TJurbans of Fillets of) a la 
 Sultane.—Cover a large piece of bread 
 with thin slices of bacon ; place it in the 
 middle of a dish, and surround it to the 
 height of three inches, with a farce @ 
 quenelles that has been kept in ice, stick 
 in this, at equal distances, larded file/s 
 megnons of chickens; cover the dish 
 with an earthen pan as close as possible, 
 and bake it; when done, glaze the filets, 
 and make a small hole in the farce be- 
 tween each filet to receive a cock’s kid- 
 ney, which must be very white, so as to 
 resemble a pearl. Take the bread from 
 the centre, drain the fat off with crumb 
 of bread, and put in its place a blanquette 
 of chickens. If truffles are in season, 
 garnish with a ball made out of a truffle, 
 and the perle or kidney 3 and then écol- 
 lops, with truffles, in the middle. 
 
 Cuickens (Scollopsof) a la Conti.— 
 Proceed as above; reserve the filets 
 mignons, garnish with truffles, cut into 
 various shapes; lard the ji/ets, and di- 
 vide the thickest part of each; preserve 
 the right side point, turn over the two 
 divided parts, and give them the shape 
 of an arrow, or you may make them in 
 
 P3 
 
CHI. 
 
 the form of anS. Arrange the gscollops 
 as an obelisk in the middle of a_ dish, 
 and lay the filets and truffles round it. 
 
 CuicKENs (Seollops of) al’ Essence of 
 Cucumbers.—Cut scollops from the fillets 
 of four chickens, put them in a pan 
 with some clarified butter, sprinkle them 
 with salt, and serve them with the fol- 
 lowing sauce:—Pare and slice some 
 _ green cucumbers, and lay the larger 
 slices, having taken out the seeds (such 
 as are the size of ahalf-crown), in salt 
 and vinegar, for a little while; then drain 
 them on a clean cloth, and let them stew 
 gently with some sauce tournée, a small 
 bit of sugar, and a little salt ; when done, 
 drain them again. In the meantime 
 mince a few cucumbers, and put them 
 with the parings into butter, sweat them 
 til! melted; mix this with the slices, 
 and boil them gently, till all the butter 
 is extracted, then reduce and mix it with 
 some béchamelle, and strain it through a 
 tammy ; when the scollops are wanted, 
 toss them up over a stove; drain the 
 butter, and add a little cream, and put 
 them into the sauce. Garnish with the 
 cucumbers drained. 
 
 CuicKEns (Scollops of) with Truffies.— 
 Cut the fillets of three chickens into 
 scollops, about the size of a crown-piece, 
 and throw them into clarified butter ; 
 have ready some truffles, peeled and cut 
 of the same size and form as the scollops; 
 Sprinkle them with salt. Reduce the 
 cuttings of the truffles in some consommé, 
 and mix it with velouté. Toss up the 
 scollops and truffles just before serving, 
 add a little thick cream, and serve with 
 the velouté. 
 
 ' CHINA Chilo.—Mince a pint basin 
 of undressed neck of mutton, or leg, and 
 some of the fat; put two onions, a let- 
 tuce, 2 pint of green peas, a tea-spoonful 
 of pepper, four spoonsful of water, and 
 two or three ounces of clarified butter, 
 into a stewpan_ closely covered; simmer 
 two hours, and serve in the middle of a 
 dish of boiled dry rice. If cayenne is 
 approved, add a little. 
 
 CHINESE Temple.—Having boiled an 
 ounce of double-refined sugar, with kalf 
 an ounce of butter, and a little water, 
 set it by till cold, and then add to it an 
 egg well beaten. With this, make four 
 ‘ounces of flour into a very stiff paste; 
 rollit out as thin as possible, and lay it 
 in a set of tins the form of a temple, and 
 bake them in a slow oven. Whencold, 
 take the paste from the tins, and join 
 each piece together according to the 
 proper forms, with isinglass and water, 
 The lower part, of course, ought to be 
 stronger than the top, in order that it 
 may sustain the weight of the whole. 
 
 ( 162 ) 
 
 
 
 
 
 CHO 
 
 The pieces also must be cut as exact as 
 possible to the shape of the tins. =” 
 
 CHITTERLINGS.* — Take some 
 hogs’ entrails, cleanse them carefully, 
 and cut them into convenient lengths; 
 put them into water with vinegar, laure 
 or bay, thyme and basil, for six or eight 
 hours ; then cut one part of these entrails 
 and some pork together, with pork-fat, 
 into dice, seasoning the whele with pep- 
 per, salt, fine spice, and a little aniseed 
 in powder; fill the remainder of the 
 entrails with all these ingredients, but 
 not to tightness, to prevent bursting 5 tie 
 them with thin twine, and boil them in 
 half water and half milk, with salt, 
 thyme, bay and basil; when they are 
 sufficiently boiled, leave them to cool in 
 their liquor. Broil on a clear fire, and 
 serve them. oi igh, Ano 
 
 N.B. Certain celebrated French cooks 
 previously soak them for six hours in 
 white wine; others, in melted lard. 
 They are also boiled in stock, together 
 with carrots, parsnips, and a bunch of 
 parsley, scallions, thyme, laurel, or bay ; 
 pierce them before broiling. 
 
 Cuittreruines.—Take the large gut of 
 a pig; after having well washed it, cut it 
 into pieces of the length you would wish 
 the chitterlings; soak the pieces in a 
 quart of vinegar and water, mixed wit 
 thyme, bay-leaves, and basil; then chop - 
 some of the pieces quite small, and mix 
 them with some finely minced pork} 
 season the whole with salt, fine spices, . 
 and a single aniseed ; then fill the pieces 
 of gut about three. parts, as, if quite full, 
 they will burst in cooking: tie the ends, 
 and boil them in milk and water, throw- 
 ing in some salt, thyme, bay-leaves, 
 basil, and a little flare. When done, let 
 rhe cool in their liquor, and then broi 
 them. 
 
 CuitTer.ines, @ la Rowen.—Take a 
 calf’s or lamb’s chaudron and some pork 
 flee; cut them into small pieces; season 
 them with a a small quantity of pounded 
 aniseed, salt, and fine spices; boil them 
 in milk and fat broth, with a bunch of 
 sweet herbs,.and a few sliced onions; 
 leave them to cool in the liquor in which 
 they are boiled. 
 
 Cuitrertines, Veal.—Scald a calf’s 
 chaudron and some udder about fifteen 
 minutes, then cut them into fillets, with 
 a pound of pickled pork; mix these to- 
 gether, and add afew chopped shalots, 
 salt, fine spices, four spoons{ul of cream, 
 and four yolks of eggs. Finish as beef 
 chitterlings. 
 
 CHOCOLATE.*—According as you 
 wish to make this beverage, either with 
 milk or water, put a cup of one or other 
 of these liquids into a chocolate-pot, with 
 

 
 CHO. 
 
 one ounce of cake chocolate. Some per- 
 sons dissolve the checolate in a little 
 water before they put it into the milk. 
 ‘i soon as the milk or water begins to 
 
 il, millit. When the chocolate is dis- 
 solved, and begins to bubble, take it off 
 the fire, letting it stand near it for a 
 quarter of an hour; then mill it again to 
 make it frothy; afterwards serve it out 
 in cups, 
 
 The chocolate must not be milled, un- 
 less it is prepared with cream. Chocolate 
 in cakes should always be made use of 
 for ices and dragées. 
 
 Cxuoco.ate.—Simmer the chocolate on 
 a slow fire, in the proportion of two 
 ounces to each cup} stir it about a good 
 deal with a chocolate-mill, and when it 
 is properly dissolved and thickened, add 
 a yolk ofan egg beat up, to the propor- 
 tion of four cups, or the whites equally 
 beat up, and the first froth thrown away 3; 
 mix it first with a little of the chocolate, 
 which add to the rest, and mill it very 
 well to incorporate together; this will 
 make it of a proper consistence, and of a 
 proper froth; it is best made a day or 
 two before using. If you keep it ready 
 made any time, boil it a moment every 
 other day}; sweeten it according to 
 taste.* rn 
 
 * The Frenchauthor says—dissolveand 
 boil one ¢ablette, viz., a cake or lozenge, 
 toeach cup. It is to be observed, that 
 their chocolate is made into smal] cakes, 
 which contain about twelve to a pound, 
 and is sweetened in the making, which 
 is commonly called Dutch chocolate in 
 England. 
 
 Cuoco.aTeE (fo make either with Milk 
 or WVater).—Divide a pound of choco- 
 date into twelve parts; take as many 
 parts as you wish to make cups of cho- 
 colate ; put into a chocolate-pot an equal 
 
 number of cups of water ; let your choco- | 
 
 late dissolve; mill it, then put your 
 chocolate-pot on a gentle fire ; let it boil 
 slowly, keeping it constantly stirring: 
 immediately before it is served, mill it. 
 
 To make chocolate with milk, you 
 must divide your pound of chocolate into 
 sixteen parts. 
 
 CuocouatE Almonds.—Take a pound 
 of chocolate finely grated, and a pound 
 and a half of the best sugar, finely sifted ; 
 soak some gum-dragon in orange-flower 
 water, and work them into what form 
 you please ; the paste must be stiff; dry 
 them ina stove. You may write devices 
 on paper, roll them up, and put them 
 in the middle. 
 
 Cuocoiate Biscuits.*~—Whip to snow 
 the whites of six eggs; mix with them 
 as much scraped chocolate as will colour 
 and taste them ; add some powder-sugar 
 
 ( 163 ) 
 
 CHO 
 
 and some fine flour; make it into a 
 paste; shape your biscuits; put them 
 in paper, and bake them in a gentle 
 oven. 
 
 Cuocouate Biscuits.—Take a quarter 
 
 of a pound of chocolate, and putitona 
 tin over a stove, to make it warm}; then 
 put a pound of powdered sugar in a 
 basin; and when the chocolate is quite 
 warm and soft, put it in with the sugar, 
 and mix it well with about eight whites 
 of eggs ; if you find it too thin, add some 
 more powdered sugar, to bring it to a 
 paste, so that you can roll into lumps the 
 size of walnuts: let your oven be of a 
 moderate heat; put three papers under 
 them; let the oven just raise and make 
 them crisp:and firm; and Jet them be 
 quite cold before you take them off the 
 paper. 
 - CHocouate Biscutts.*—Take a dozen 
 fresh eggs, half a pound of flour, two 
 ounces of grated chocolate, and a pound 
 and a half of powder-sugar; beat these 
 ingredients up well in a mortar for a 
 quarter of an hour; then lay your bis- 
 cuits on white paper, and bake them. 
 
 Vanilla and cinnamon. biscuits are 
 made in the same way. 
 
 CuocoLtate, Blanemange of.* — Dis- 
 solve a quarter of a pound of good choco- 
 late, and the same of sugar, ina glass of 
 boiling water; extract the-milk of al- 
 monds in the usual way, and having 
 divided it, mix with one halfof the cho- 
 colate, four drachms of isinglass, and 
 with the other, six ounces of sugar dis- 
 solved: in a glass of warm water, and four 
 drachms of isinglass. Proceed with the 
 rest of the operation as in Blancmange 
 of Cedrat. 
 
 CuoconaTE Bonbons.*—Put a quarter 
 of a pound of chocolate over a fire, to 
 dissolve it ; and having boiled two pounds 
 of sugar to fort perlé, put a spoonful or 
 two into the chocolate; stir it till it 
 forms a thin paste, and then pour it on 
 the sugar, and boil both together to 
 caramel. Inthe mean time melta little 
 butter, skim, and pour it off clear intoa 
 basin; take a spoonful of it, and rub it 
 with your hand over a marble slab or 
 table: on this pour the chocolate and 
 sugar; then take two énds of a sword- 
 blade, (one in each hand), and press lines 
 an inch apart all down it; cross them 
 in like manner, so as to mark the sugar 
 in’ small squares all over; doing it as 
 quick as possible, lest the sugar should 
 cool before you have done ; then pass the 
 sword-blade between the marble and the 
 sugar; lay under the latter sheets of 
 paper; and when cold, break it into 
 pieces according to the marks, and wrap 
 each square in paper. 
 
Clio 
 
 CrocotaTte Bouchées de Dames.*— 
 Make your douchées de dames as direct- 
 ed, (see that article), but lay them 
 rather more of an oval form; when bak- 
 ed, take them from the papers. Then 
 put two ounces of very fine sugar, (sifted), 
 and three ounces of grated chocolate, 
 into a pan, with one and a half whites of 
 eggs; stir it with a silver spoon for eight 
 or ten minutes; and having filled the 
 bouehées with marmalade, mask them 
 with this mixture ; as you do them, strew 
 crystallized sugar over, and place them 
 carefully on a baking-plate covered with 
 paper. When all are done, put them in 
 the oven for five or six minutes, and 
 serve them when cold. 
 
 CuocotaTeE Cannellons.* — Prepare 
 twenty pannequets; mask them lightly 
 with chocolate-cream patissiére; strew 
 over them some crushed macaroons; 
 roll them out; cut them through the 
 middle; dip them in batter, and fry 
 them: giaze, and serve them quite hot. 
 
 Cuoconate Comfits.*——Take two 
 ounces of chocolate, beat it small with a 
 little warm water over the fire ; when it 
 is dissolved and reduced to a paste, pour 
 it upon a pound of masse pain or sweet 
 paste, to which add some cinnamon or 
 vanilla at discretion ; mix the whole well 
 together ; then spread it over some wa- 
 fer shapes, and bake it in a moderate 
 oven. Ifthe paste does not appear deep 
 coloured enough, you may colour it with 
 bolus Armenicum. 
 
 CHocoLaTE Conserve.*—Dissolve two 
 ounces of good chocolate in a little wa- 
 ter, put it intoa skillet with half a pound 
 of sugar boiled to perlé ; keep the sugar 
 stirring, and when it boils put the con- 
 serve into moulds. 
 
 CuocoLaTe Conserve.* — Dissolve a 
 quarter of a pound of grated chocolate 
 in a small quantity of clarified sugar ; 
 boil a pound of sugar to the premiére 
 plume, put your chocolate into it, stir- 
 ring it well to mix it; serve it whilst it 
 is warm. . 
 
 CuocoLtaTe Cream.*—Take a pint of 
 milk, a gill of cream, the yolks of three 
 eggs, and five ounces of powder sugar, 
 mix these ingredients together, set them 
 on the fire, stir it constantly, and let it 
 boil till reduced to a quarter; then add 
 two ounces of grated chocolate ; and hav- 
 ing boiled alittle longer, strain it, and let 
 it cool. Serve it cold. 
 ~ CwHocotaTe Cream.——Scrape two 
 squares of chocolate, and put them ina 
 stewpan, with half a quarter of a pound 
 of sugar, a pint of milk, and half a pint 
 of cream; let it boil till a third is con- 
 sumed, and when half cold, beat up the 
 yolks of six eggs with it, and strain the 
 
 { 164 ) 
 
 CHO 
 whole through a sieye, and then put the 
 
 small cups or dish in which the cream 
 is to be served into a pan containing 
 enough boiling water to reach above 
 half-way up the cream ; cover this pan, 
 and puta little fire on the lid; when 
 done, and the cream cool, serve. are 
 
 CrocoLaTe Cream.—Scrape into oné 
 quart of thick cream one ounce of the 
 best chocolate, and a quarter of a pound 
 of sugar; boil and mill it; when quite 
 smooth take it off, and leave it to be 
 cold ; then add the whites of nine eggs, 
 whisk and take up the froth on sieves as 
 others are done; and serve the froth in 
 glasses, to rise above some of the cream. 
 
 Cuoconate Cream.—Take about half 
 a cake of chocolate, bruise it to pieces, 
 put it ina stewpan with a4 little milk, 
 and stir it over a gentle fire till it looks 
 smooth and thick; then add a little 
 more milk, and stir it again over the 
 fire ; continue this till it takes the thick- 
 ness of cream ; sweeten it to your palate 
 with clarified sugar ; stir ina little thick 
 cream with a very little isinglass, rub it 
 through the tammy, and set it in the 
 mould. : 
 
 Cuocotate Cream.—Take a quart of 
 cream,a pint of white wine, and a little 
 juice of lemon: sweeten it well, lay in 
 a sprig of rosemary, grate some choco- 
 late, and mix all together; stir it over 
 the fire till it is thick, and pour it into 
 your cups. 
 
 CrocouatTe Creamau Bain Marie *— 
 Break a quarter of a pound of chocolate 
 into smal! pieces, and dissolve it in a 
 glass of water with a small quantity 
 of vanilla, and half a pound of sugar. 
 When these ingredients are perfectly 
 dissolved, add five glasses of boiling 
 milk; pour this mixture, alittle at a 
 time, on the yolks of ten, and one whole 
 egg; stir it constantly with a wooden 
 spoon, add a grain of salt, strain and 
 finish as directed, Cream au Bain 
 Marie. 
 
 CuHocoLaTE Cream a la Francaise.7— 
 Dissolve a quarter of a pound of the best 
 chocolate in a glass of boiling water over 
 a gentle fire ; then pour into it, one at a 
 time, the yolks of eight eggs; add halfa 
 pound of sugar, and four glasses of boil- 
 ing milk. Stir it constantly over a 
 moderate fire till the cream thickens; 
 then boii it up once and strain it; when 
 nearly cold, add six drachms of isinglass, 
 and finish in the usual way. Ser 
 Cream é la Francaise. 
 
 Cuocosate Whipped Cream.*—Dis- 
 solve a quarter of a pound of the best 
 chocolate in halfa glass of boiling water 
 over a moderate fire; then let it cool; 
 add to it a quarter of a pound of powder 
 
 —— SCC CCT! Ch 
 
 
 
 
 

 
 .CHO 
 
 sugar, and mix it with whipped cream. 
 Ste Whipped Cream. 
 CuocoLatTe Cream Patissiére.*—Grat 
 _a quarter of a pound of chocolate, and 
 mix it with two ounces of powder-sugar 
 and a quarter of a pound of sweet maca- 
 roons. Put this mixture into a cream 
 patessiére, prepared as directed in that 
 - article- 
 Cuoco.tate Drops. — Take one pound 
 _and a half of chocolate, put it on a pew- 
 ter sheet or plate, and put it in the oven 
 just to warm the chocolate; then put it 
 into a copper stewpan, with three quar- 
 ters of a pound of powdered sugar ; mix 
 _it well over the fire, take it off, and roll 
 it in pieces the size of small marbles, put 
 them on white paper, and when they are 
 all on, take the sheet of paper by each 
 corner, and lift it up and down so that 
 the paper may touch the table each time, 
 and by that means you will see the drops 
 come quite fat, about the size of a six- 
 pence; put some sugar nonpareils over 
 them, and cover all that are on the paper, 
 then shake them off, and you will see all 
 the chocolate drops are covered with 
 the sugar nonpareils ; iet them stand till 
 cold, and they will come off well, and 
 then put them in a box papered. 
 _ Cuocouats (Floating Island of ).—— 
 Take the whites of two eggs, and mix 
 them up with two ounces of chocolate 
 scraped; pile it on a thin custard or 
 jelly. 
 
 Cuocouate au Fromage.—Whip a pint 
 and a half of rich cream. Melt a quarter 
 of a pound of chocolate that you have 
 previously rasped or pounded; add a 
 little water to it; when melted, mix with 
 ita little isinglass and a little sugar ; 
 then mix that with the whipped cream, 
 fill your mould, and surround it with ice. 
 Do not neglect to whip it over ice till 
 ‘you find the mixture begins to freeze; 
 then put it into the mould, and surround 
 it with ice. 
 
 Cuocotate Fromage Bavarois of.*— 
 ‘Dissolve a quarter of a pound of the best 
 chocolate in a glass of boiling water, and 
 boil it for five minutes stirring con- 
 stantly; when perfectly dissolved add a 
 glass of good cream, (also boiling), six 
 ounces of powder-sugar, and six drachms 
 of clarified isinglass: when well mixed 
 strain it off into the 467 in ice, stir it with 
 a silver spoon, and as soon asit begins to 
 take, mix a fromaged la Chantilly, and 
 finish as usual. 
 
 Cxuocouate Frothed or Whipped.* — 
 Put halfa pound of chocolate to a glass 
 of water over a small fire, stirring it with 
 a wooden spoon until perfectly dissolved ; 
 then take it offand add six yolks of eggs, 
 
 (165 ) 
 
 CHO 
 
 a pint of double cream, and three quar- 
 ters ofa pound of powder-sugar. Pour 
 the whole into a pan, and when coid, 
 whip it up as directed. Ses Frothed 
 Cream. 
 CuHocouate Génoise.*—Make the Gé: 
 noise in the usual way, adding to the in- 
 gredients a small quantity of vanilla. 
 When done make a glaze with three 
 ounces of grated chocolate, two ounces of 
 powder-sugar, and half the white of an 
 egg; do them over with this, and put 
 aie into the oven for two minutes to 
 ry. ; 
 Cuoconate Ices (Cream).—Take any 
 quantity of chocolate, melt it over the 
 fire in a small pan; when melted pour 
 it into that in which you are to make your 
 cream ; break your yolks of eggs into it, 
 (four eggs to every pint of cream) add 
 some pounded loaf sugar to it, keep stir- 
 ring continually; then add your cream 
 
 by little and little, stirring and turning 
 
 it till the whole is muxed_ properly 
 together; then set your pan over the 
 fire, and keep stirring with a wooden- 
 spoon till you see your composition is 
 near boiling, then take it off immedi- 
 ately, for, from the moment you set your 
 composition over the fire till that it 
 offers to boil, it has sufficient time to in- 
 corporate well and thicken sufficiently, 
 without need of boiling; and should you 
 let it boil, you would risk the turning 
 your cream into whey, on account of the 
 yolks of eggs, which would do too much. 
 Take great care likewise your cream 
 is fresh and sweet, for otherwise as soon 
 as itis warm it will turn to curds and 
 whey; therefore, be careful, stir it con- 
 tinually, from the time you setit on the 
 fire till you take it off; then put it in 
 the sabotiere to make itcongeal after the 
 usual manner, 
 
 CxroconaTe Cream Ices.—Dissolve the 
 chocolate in a little water on a slow fire 3 
 when properly done, mix it with a pint 
 of cream, three yolks of new laid eggs, 
 and about half a pound of sugar. 
 
 Cuocouate Ice (/Vater).—Take three 
 ounces of chocolate, warm it, and mix 
 with it balf a gill of syrup, and half a 
 pint of water; mix it well, and freeze it 
 thick, 
 
 Cuoconate Macaroons.*—Put a quar- 
 ter of a pound of chocolate on a tin-plate 
 over a coal fire, and when itis dissolved 
 pour it ona plate; put to it a spoonful 
 or two of sweet almond paste, made as 
 for macaroons, stir itin well, and then 
 pour it upon the remainder of the almond 
 paste, in which you have mixed a tea- 
 spoonful of powdered cianamon or va- 
 nilla, or both : beat them together well in 
 
CHO 
 
 a mortar, lay them on paper, and bake 
 
 them for three quarters of an hour ina. 
 
 ‘moderate oven. 
 
 Cuaocotate Mock.— Take a pint of 
 
 milk, boil it over a slow fire with some 
 ‘whole cinnamon, and sweeten it with 
 Lisbon sugar, beat up the yolks of three 
 eggs, throw all together into a chocolate 
 pot, and mill it one way or it will turn. 
 Serve it in chocolate cups. . 
 
 Cuocotate Parfait Amour.* — For 
 four bottles of brandy, take one pound of 
 the best chocolate, cut in small bits ; 
 a little salt, two cloves, and a little cin- 
 namon; you must infuse all in the 
 brandy, with two bottles and half a pint 
 of water, with whites of eggs, and filter 
 it through the paper. 
 
 You must be careful not to take more 
 than two bottles from every four, except 
 from the cinnamon, from which you are 
 to take as much as you can get. 
 
 CnocouatTe Pastils.—Take a little 
 chocolate, which put in a pan over the 
 fire to melt it; stic it with a spoon; 
 when it is melted, take half a pound of 
 loaf sugar, pounded in a mortar and sift- 
 ed, which dissolve in a little clear water. 
 When that is done, putin your choco- 
 late; if you find the paste too thick, add 
 a little water, enough to bring it te that 
 degree of liquidity that you may take it 
 upon aknife; then take half a sheet of 
 paper, and cover it with little round and 
 flat drops, which we call nastzls, of the size 
 of a sixpence; let them dry naturally in 
 a cupboard; and when dry, take them 
 off from the paper, and put them in 
 boxes. 
 
 CuocotaTe Pastil Paste.—Melt half 
 an ounce of gum-dragon in a little water 
 tillitis quite dissolved and thick; sift it 
 through a linen cloth, pound it in a mor- 
 tar with a quarter-part of whites of eggs, 
 a chocolate cake bruised, and half a 
 pound of fine powder-sugar, mixed by 
 degrees, and adding either more or less 
 sugar, according as the paste is malle- 
 able ; it must be pretty firm ; form it into 
 what flowers or designs you please, as 
 shells, lozenges, any kind of corn or 
 beans, &c. 
 
 Cuocoiate Petits Géteaux Royaux.* 
 — Grate three ounces of vanilla choco- 
 late, and mix it witha quarter ofa pound 
 of sifted sugar, diluted with a little white 
 of egx; prepare and fiinish your cakes 
 as directed. Sere Abnonds Petits Gé- 
 teaux Royaux. 
 
 These cakes may be flavoured with 
 cedrat, lemon, Seville or sweet orange, 
 by grating the rind of either of these 
 fruits on sugar, which must be crushed 
 and well dried before it is used. 
 
 CuHocouate Petits Paias.*—These are * 
 
 ( 166 ) 
 
 CHO 
 
 mare in thie same way as Petits Pains a 
 la Duchesse (see that article), but with- 
 out the dorure. When cold fill them with 
 acream patissiére, mixed with two ounces 
 of vanilla chocolate, and sweetened with 
 sugar, flavoured with vanilla; then put 
 
 three ounces of sifted sugar; the same 
 
 of chocolate, and half the white of an egg 
 intoa pan; stir these ingredients with a 
 silver spoon until you have a smootlr 
 transparent glaze, with which mask the 
 top and sides of the petits pains, 
 eget it equally with the blade of a 
 ni e. 
 - Cuocouate Profitrolles.*—Mix aquar- 
 ter of a pound of grated chocolate ina 
 glass of cream patissiére; spread half of 
 this carefully on a silver dish, and put 
 it in the oven for halfan hour, that it may 
 burn to the dish; then mix in a pan 
 two ounces of grated chocolate, the same 
 of powder-sugar, and a sufficient qt 
 tity of white of egg to make a smootl 
 glaze, with which glaze eight choua, 
 rather larger than common; dry thema 
 minute or two in the oven, and fillthem 
 with the remainder of the cream ; then 
 take the largest, and place it in the 
 centre of the dish of cream, and arrange 
 the remaining seven round it, as close 
 as you well can; put itin the oven again 
 for a quarter ofan hour, and then serve.. 
 Cuocotate Puffs.—Take half a pound 
 of chocolate grated, and a pound of 
 double refined sugar, beat fine and sifted; 
 with the whites of two eggs make a paste, 
 and have ready some more sugar to 
 strew on the tins; turn the rough side 
 upwards, and bake them in a slow oven 3 
 you may form the paste into any shape, 
 and colour it with different colours. 
 CuocotaTe Puffs.—Beat and sift half 
 a pound of double-refined sugar, scrape 
 into it an ounce of chocolate very fine, 
 and mix them together. Beat the white 
 of an egg to a high froth, and strew in the 
 sugar and chocolate. Keep beating it 
 till as stiffas a paste. Then sugar the 
 paper, drop them on, the size of a six- 
 pence, and bake them in a slow oven. — 
 CxrocoLaTE Soufié.—Take a quarter of 
 a pound of chocolate, which cut as small 
 as you can, and melt it on the fire ina 
 little water. When it is entirely melted, 
 throw it into the soufflé preparation. _ 
 CuocouaTe Petil Souflé of.*—Having 
 grated a quarter of a pound of chocolate, 
 put it ona sheet of paper. andlay it at the 
 opening of the oven for five minutes; in 
 the meanwhile dilute six ounces of sifted 
 sugar with the white of an egg ; then add 
 to it the chocolate; when the mixture is 
 very firm add a little more white of egg, 
 and conclude your operation in the usual 
 way. (See Petit Soufiés.) 
 
 ee 
 
 
 

 
 CHO 
 
 - Cuocouats Sweetmeats.* —Take two 
 ounces of chocolate, and break it into a 
 little warm water, put it on the fire, and 
 when quite dissolved, mix it with a pound 
 of marchpane paste, to which may be 
 added vanilla or cinnamon; stir it up 
 well, and then spread it on wafer-paper 
 in what forms you please, and bake them 
 in a moderate oven. If the sweetmeats 
 be not sufficiently dark coloured, add a 
 little bol-ammoniac. 
 _Cxrocouate Tart.—Put two spoonsful 
 of fine flour in astewpan, with the yolks 
 of six eggs, reserve their whites, mix 
 these with some milk, add a quarter of a 
 pound of rasped chocolate, with a stick 
 of cinnamon, some sugar, 2 little salt, and 
 some rasped green lemon-peel; let them 
 be a little time over the fire, after which 
 put in a little preserved lemon-peel cut 
 ’ small, and having tasted whether it has 
 a fine flavour, let it cool; when cold, 
 mix this withthe reserved whites of eggs 
 beat up to a froth, when you use it, put 
 it into pattypans, and put either puff or 
 tart paste over them; ice, and bake them 
 in a moderate oven. 
 
 -Cuocouate Tart. Mix a little flour 
 and cream, with a proportionable quan- 
 tity of chocolate, a bit of sugar, and three 
 eggs ; boil it about half an hour, stirring 
 continually for fear it should catch at 
 bottom 5 put it inte the paste, and whites 
 of eggs beat and frothed upon it; glaze 
 it with sugar. i 
 
 -Cuocouate WVine.—Take a pint of 
 sherry, or a pint and a half of port, four 
 ounces and a half of chocolate, six ounces 
 uf fine sugar, and half an ounce of white 
 starch, or fine flour; mix, dissolve, and 
 boil all these together for about ten or 
 ‘twelve minutes. But if your chocolate 
 is made with sugar, take double the quan- 
 tity of chocolate, and half the quantity of 
 
 sugar. 
 CHOUDER.—Lay some slices cut 
 from the fat part of a belly-piece of pork, 
 in a deep stewpan, mix sliced onions with 
 a variety of sweet herbs, and lay them 
 on the pork. Bone and cut a fresh cod 
 into thin slices, and place them on the 
 pork; then puta layer of pork, on that 
 a. layer of biscuit, then alternately the 
 other materials until the pan is nearly 
 full, season with pepper and salt, put in 
 abont a pint and a half of water, lay a 
 paste over the whole, cover the stewpan 
 very close, and let it stand, with fire 
 above as well as below, for four hours; 
 then skim it well, and put it in a dish, 
 pour a glass of Madeira made hot over 
 it, also some Jamaica pepper, stewed 
 mushrooms, truffles, and oysters; brown 
 the paste slightly, and lay it over the 
 whole. ° ; 
 CHOUX.*—Put a pint of water into a 
 
 ( 167 ) 
 
 CHO 
 
 stewpan, with half a pound of fresh but 
 ter, the rinds of two lemons grated, a 
 quarter of a pound of sugar, and a very 
 little salt; as soon as the water begins to 
 boil, add as much flour as the liquor 
 will imbibe; when the paste becomes 
 very thick, keep stirring with a spoon 
 until quite done, then let it cool. After 
 that, break into it a sufficient number of 
 eggs to make the paste soft; taking care 
 that it be firm enough to allow you to 
 work it up with the hand ; when it may 
 be formed according to fancy. This 
 paste may be glazed and garnished 
 either with almonds or pistachio nuts} 
 when baking the choua, be careful to 
 keep the oven tightly closed. 
 
 Isrip.—Put into a large stewpan a 
 quarter of a pound of fresh butter, half a 
 pint of water, two ounces of sugar, the 
 peel of a lemon, and a little salt ; when 
 the butter is quite melted, take out the 
 lemon-peel, and add, a little at a time, 
 some very dry sifted flour. Stir these 
 well over the fire, until a paste is formed 
 that may be easily removed from the 
 sides of the pan. Then take it from 
 the fire, and break in half a dozen eggs, 
 one by one; taking particular care that 
 all are perfectly fresh and sweet ; when 
 the eggs are well mixed in, form your 
 paste into little balls the size ef a marble, 
 and place them on a baking sheet, about 
 an inch apart, as they increase a good 
 deal in size; wash each over with dorure 
 previously mixed with alittle milk, and 
 bake them in a moderately heated oven; 
 when done, take them from the baking 
 sheet witha knife; make a small opening 
 at the side, and put in any kind of sweet- 
 meat you may think proper, and dish 
 them en budsson. 
 
 Another way.—Put a quarter of a 
 pound of butter, with rather more than 
 halfa pint of milk, a little sugar, and 
 lemon-peel, into a stewpan, and set it 
 on the fire; as soon as it boils, add. to it 
 a quarter of a pound of flour, and witha 
 wooden spoon stir it for about two 
 minutes after the paste is formed ; break 
 into this four eggs, one by one, then add 
 a little salt and some pounded ratafia bis- 
 cuits; beat it up a minute or two, and 
 then drop iton a baking-sheet, and bake 
 them in a moderate oven. These are 
 also cut open, and sweetmeats inserted 3 
 be careful to keep the oven close. 
 
 Cuoux d lu d’ Artoise—-Proceed as 
 above, but instead of four, put in the 
 yolks of six and the whites of three eggs; 
 then add the pounded ratafia,: some 
 orange flowers, and a gill of warm cream. 
 When all these ingredients are well 
 mixed together, drop them in lengths 
 about the size of a finger ; egg,and bake 
 them ; before they are entirely done, 
 
e- 
 
 CHU 
 
 sift a little sngar over, and when quite 
 done, glaze them with a salamander. 
 Serve them hot. 
 
 Cxovux en Biscuits.—Also called Ga- 
 TEAU A LA D’ARTOISE, and are made like 
 petits Choux & la d’ Artoise. 
 
 Cxoux @ la Mecque.*—Put two glasses 
 of milk, and two onnces of fresh butter 
 into a stewpan, making them into a 
 
 aste, with a proper quantity of flour; 
 having dried it a few minutes, add two 
 more ounces of butter, and halfa glass of 
 milk, and dry it again alittle. Take it 
 from the stewpan, and stir into it two 
 éggs and two ounces of powder-sugar ; 
 when well mixed together, add two 
 more eggs, a spoonful of whipped cream, 
 and a grain of salt; lay the choux with 
 a’ spoon about three inches long; dorez 
 and mask them with sugar. Bake them 
 in a moderate oven. 
 
 These choux may be flavoured accord- 
 ing to taste, with orange, lemon, cedrat, 
 &c., by grating either of these fruits on 
 the sugar employed in making them. 
 
 *Cuoux (Petits) Meringués.—daving 
 made and baked a sufficient number of 
 petits choux pralinées, but without al- 
 monds; cut off the tops, and pour into 
 them some /talienne cream. Beat the 
 whites of half a dozen eggs to a strong 
 froth, adding to them as much powder- 
 sugar as will render them. very smooth ; 
 and drop it on the petits choux; strew 
 sugar over this, and bake them in a mo- 
 derate oven. These must be served hot. 
 
 Cuowx (Petits) Pralinées.—Chop some 
 Jordan almonds extremely small, and 
 mix them with a small quantity of pound- 
 ed sugar; sprinkle these ingredients 
 over petits choux, which must be drop- 
 ped so as to make them double the usual 
 size. Garnish these as above. 
 
 Cuovux @ la Reine.——Are made the 
 same way as @ lad’ Artoise, only drop 
 them on the baking-plate of around, in- 
 stead of a long form: neither are they 
 
 - glazed. 
 
 Cuovx (Petits) Basket of, a la Chan- 
 tiily.— Roll ont some very small cheaur 
 with a little flour, «nd bake, but do not 
 glaze them. Boil some clarified sugar 
 to the degree cassé ; then, witha small 
 pointed stick, take up the chowa, and dip 
 them, one at a time, in the sugar, and 
 as yon do this, place them round a but- 
 tered mould, of the form of a basket, or 
 whatever other form you may think 
 proper; butter a hoop of the same size 
 as the top of your basket, stick together 
 a single row of chowx, half way round it, 
 and then fasten it to each side of the 
 basket; fill it with with chant?/li cream, 
 and serve it. 
 
 CHUB (Botled),—Put as much beer- 
 
 ( 168 ) 
 
 vinegar and water into a fish-kettle as 
 
 CIN 
 
 will cover the fish; a good quantity of 
 salt, and some fennel. Scale and cleanse 
 a chub, and when the water boils put in 
 the fish. When it is sufficiently boiled, 
 lay it on a board to drain, let it lie foran 
 
 hour, put it into a pewter-dish overa ~ 
 
 chafing-dish of coals, with melted butter, 
 and serve it very hot. aaivd: 
 Cuus (Broiled).—Scald a chub, cut off 
 the tail and fins, wash it well, and slit it: 
 down the middie, make two or three cuts 
 on the back with a knife, and broil it on’ 
 a wood fire. 
 broiling with fresh butter and salt, and 
 thyme shred small. pte ion 
 
 Cuus(Roasted).—Scale and thoroughly ' , 
 
 cleanse a chub ; wash it, and stuff it wit 
 sweet herbs, then tie it to the spit with 
 splinters, roast it, keep hasting it. 
 
 with vinegar and butter, well seasoned ° 
 
 with salt. 
 CIDER.—See Cyder. : 
 CINNAMON Almonds.—See Almonds. 
 Cinnamon Cakes.—Whisk up’ halt a 
 dozen eggs with three table-spoons- 
 ful of rose-water; add to it a pound of 
 sifted stigar, a dessert-spoonful of pow- 
 dered cinnamon, and a sufficient quan- ' 
 tity of flour to make it into a paste ; roll 
 if out thin, and cut it into whatever 
 forms your fancy may dictate, place 
 them on paper, and bake them. When 
 done, remove them from the paper. ' 
 Keep them dry. me ee 
 Cinnamon (Candied).— Soak cinna- 
 mon in water for four and twenty hours, © 
 and then cut it into pieces about an inch © 
 long; prepare some sugar to grand lissé, ° 
 and give the cinnamon a boil in it; drain 
 and dry it in a stove to the proper 
 consistence; then put it in the moulds 
 with sugar builed to souwflé, and when 
 half cold, dry it.. Before the candy is re- 
 moved from the moulds, they should 
 be laid on one side for sometime. Keep 
 them in paperinadry place. =“ 
 Cinnamon, Candied.—Cut some cin- 
 namon into small sticks of about an inch © 
 or an inch and a half long; then put 
 them into thin sugar, and boil them as- 
 it were in a syrup. Then take off the 
 pan, and set it by for five or six hours to © 
 soak, take them out and lay them ona 
 wire-grate, dry them thoroughly in the 
 stove ; afterwards put them in order in 
 tin moulds upon little grates made for 
 the purpose, and set into the moulds, so 
 that there may be three rows set one 
 above another, separated by those grates. 
 In the meantime, boil sugar till it is 
 blown, and pour it into your mould, so * 
 that some of it may lie upon the upper- 
 most grate; then set them in the stove 
 with a covered fire, and let them stand 
 
 Baste it all the time itis ~ 
 
 a 
 
 ns 
 

 
 £ 
 
 CIN ( 169 ) CIN 
 
 ali night; the next morning take notice 
 
 whether the cinnamon be well coagu- 
 lated; turn the mould upside down, and 
 set it in the stove again, with aplate 
 
 - underneath ; and when it is thoroughly 
 
 drained, take out your sticks of cinna- 
 
 mon, loosening them, by little and little, 
 ently; then lay them upon a sieve, set 
 
 in the stove, and dry them thoroughly. 
 
 Crnnamon, Conserve of .*—Bruise four 
 
 rachms of cinnamon, dilute it with a 
 little clarified sugar, or syrup of mallows ; 
 boil two pounds of sugar to petzt cassé, 
 throw in the cinnamon, stir it well, and 
 then take it from the fire, and when the 
 sugar begins to whiten, pour the conserve 
 into cases or moulds, and dry it as usual. 
 
 - Crnnamon (Drugées or Sugared).*— 
 Soak a quarter of a pound of the best 
 cinnamon in sticks, for twelve hours in 
 water to soften it; at the end of that time, 
 cut it into slips, lay them on a sieve ina 
 warm place for some days. When quite 
 hard and dry, boil some fine sugar to the 
 degree grand perlé ; have ready a quan- 
 tity of Bie powder, and proceed in the 
 same manner as in doing dimond Dra- 
 gées, until the cinnamon sticks are of 
 the proper thickness ; those which are 
 to be twisted or curled, should not be so 
 thick asthe others. Be equally parti- 
 cular in removing the sugar, that cakes 
 on the bottom of the pan, as in making 
 Almond Dragées. 
 
 Cinnamon Dragées (Common).*—In- 
 fuse a quarter of a pound of gum-dragon, 
 in as much water as will cover it; the 
 next day put the infusion inte a mortar, 
 and stir it well with a pestle, and the 
 longer it is stirred the whiter it becomes; 
 in rather more than a quarter of an hour, 
 add to it the caked sugar which was re- 
 moved from the preserving-pan, and 
 which must be well pounded and sifted, 
 also a pound of powder-sugar, a spoonful 
 of cinnamon powder, and by degrees 
 two or three pounds of flour; moisten 
 the whole occasionally with water ; when 
 the paste is of a proper consistence, place 
 it on the slab or pasteboard, knead it 
 well for a short time, roll it out in sheets, 
 not thicker than the eighth of an inch, 
 and then cut it into slips of the same 
 size as the cinnamon (see above), put 
 them on paper or a sieve in a warm place 
 forsomedays. Then boil some common 
 sugar to perlé, and sugar the slips of 
 paste as above Cirected ; instead of the 
 fine powder, flour is sufficient, until the 
 last two layers, when the powder may 
 be used to give them whiteness. When 
 of the requisite size, lay them on sieves 
 to dry. In a few days they may be 
 curled, and coloured, which is done in 
 the same manner as coriander seeds, 
 
 Observe, fine sugared cinnamon is al- 
 
 ways white. 
 
 Cinnamon (Essence of).—This is made 
 by infusing oii of cinnamon in highly 
 rectified spirits of wine, in the propor- 
 tion of half a drachm of the former to an 
 ounce of the latter. 
 
 Cinnamon, Fine.*—Put two ounces of 
 fine cinnamon, the rinds of two lemons, 
 and an ounce of stick-liquorice, beaten, 
 into two quarts of the best brandy, and 
 a pint of water, cover it close, and when 
 it has stood for some days, distil it. 
 Dissolve two pounds of sugar in a quart 
 of water, add to it your liqueur, and 
 strain it. 
 
 Cinnamon /ce.—Infuse some cinna- 
 mon in hot water foran hour, and give it 
 a boil; add to the infusion a pint of wa- 
 ter and half a pound of sugar; stir them 
 well together, and then put it into the 
 sabotiére, and surround it‘with ice and 
 salt; stir it with a flat pewter spoon, till 
 it begins to freeze, then put the mixture 
 into your mould, and keep it in ice till 
 ready to serve. 
 
 Cinnamon, Parfait Amour.—For four 
 bottles of brandy, you must take four 
 ounces of cinnamon of the best quality, 
 thirty cloves, thirteen coriander-seeds, 
 a little salt, mixed together in brandy, 
 let it infuse for eighteen hours; you are 
 to take from the stillas much as you can; 
 two pounds of sugar clarified in two bot- 
 tles and a half of water, with the whites 
 of two or three eggs well beaten together, 
 mixed with the spirit, and filtered 
 through blotting-paper; after you have 
 mixed the spirit, take care to cork your 
 bottles well. 
 
 Cinnamon Pastils.x—Dissolve half an 
 cunce of gum-dragon in a glass of water, 
 and strain it through a lawn sieve intoa 
 mortar, and add to it a tea-spoonful of 
 powdered cinnamon, and a sufficient 
 quantity of sifted sugar to make the paste 
 of a proper consistence ; forminto such 
 figures as you may fancy, and dry them 
 in a stove. Keep them ina dry place. 
 
 Cinnamon Pasti/s.—Put a quarter of 
 an ounce of gum-dragon for every pound 
 you use, into a pan, to be dissolved in a 
 little water ; when it has stood for two 
 or three days, stir it with a spoon and 
 strain it; put it into a mortar with the 
 whites of a couple of eggs, and some 
 finely sifted . cinnamon-powder; sift 
 powdered sugar into it by little and little, 
 temper all till the paste becomes pliable. 
 Make your pastils in what shapes you 
 please, and dry them in a stove. 
 
 Cinnamon Sweetmeats.*—'Take a pound 
 of marchpane paste, and dilute it withas 
 many whites of eggs as will make it, 
 spread easily with a knife 5 add to this, a 
 
 t 
 
 ae 
 
CIN 
 
 « 
 spoonful or two of prepared bole-ammo- | 
 
 mac, which will give it a fine red tinge, 
 and half an ounce of cinnamon-powder. 
 When all these ingredients are well 
 mixed, cut some wafer-paper into such 
 forms as you may think proper, and lay 
 on them the paste about the thickness of 
 the eighth of an inch; place them on 
 paper, and bake them in a moderate 
 oven. When done, they may be finished 
 in the following manner:—Boil some 
 sugar in orange-flower water, to /a 
 plume, and as you take the sweetmeats 
 from the oven; dip a hair-pencil intothe 
 syrup, and brush them over ; this dries 
 almost immediately, and considerably 
 improves the look of them. 
 
 Cinnamon (Syrup of).* — Put five 
 ounces of good cinnamon into a pre- 
 viously-heated glass cucurbite, or any 
 delft or earthenware vessel, capable of 
 resisting fire; pour intoit two pounds, or 
 a quart of nearly boiling water, close the 
 vessel hermetically, and place it on hot 
 ashes for twelve hours; at the end of 
 that time draw off the infusion without 
 expressing the cinnamon ; add to it two 
 pounds of sugar, coarsely pounded, boil 
 the whole to grand perlé, then take it 
 from the fire, and when about half cold, 
 the flavour may be improved by the ad- 
 dition of afew drops of spirit of cinna- 
 mon. 
 
 Cinnamon Tinelure.— Bruise three 
 ounces of fine cinnamon, and pour on it 
 a quart of the best brandy. 
 
 Cinnamon /Vafers.*—Pound and sift 
 six ounces of sugar, and put it with an 
 equal quantity of melted fresh butter, 
 the same of flour, halfan ounce of pow- 
 dered cinnamon, and asmall egg; stir 
 these up in an earthenware vessel, with 
 a sufficient quantity of milk to make it 
 into a thin, but not too clear, paste. 
 Make an iron*plate quite hot, rub it well 
 with butter, then lay on it a spoonful of 
 the paste; fry it, and when brown on 
 both sides, rol] it, still over the hot iron, 
 
 round a small stick; do this until all the 
 
 paste is used. 
 
 Cinnamon /Vater.—Bruise two pounds 
 of good cinnamon, and steep it, with 
 half a pound of citron and orange-peel, 
 and a quarter of an ounce of coriander 
 seeds, in three gallons of Malaga sack, for 
 two days, then distil it. Dissoive sugar 
 in rose-water ; put it to the cinnamon- 
 water, and bottle it. 
 
 _ Crnnamonum.*—Take a quarter of a 
 pound of cinnamon, two drachms of 
 ‘mace, and one ounce of stick-liquorice ; 
 bruise them well, and then put them 
 into three quarts of the best brandy ; let 
 the infusion stand for some days before 
 you distil it;- dissolve four pounds. of 
 
 (170 ) 
 
 CIT 
 
 sugar in three pints and a half of water; 
 mix this syrup with the liqueur, a 
 then strain them. 
 
 very thin and narrow, and throw them 
 into water; these are called faggots; 
 
 then cut the citron into slices of any’ 
 
 thickness you think proper; take out 
 the inner part with great care, 60 a8 to 
 leave only the white ring, and put them 
 with the faggots into boiling water ; when 
 tender,’ drain them. Boil a sufficient 
 quantity of clarified sugar to soufilé ; 
 then put in the rings, and boil them to- 
 gether. Take it from the fire, and when 
 a little cool, rub the sugar against the 
 side of the preserving-pan with the back 
 of a spoon ; as soon as it becomes white, 
 take out the rings with a fork very care; 
 fully, one by one, and lay them on a wire- 
 grate to drain: boil and proceed with the 
 faggots in a similar way; when taken 
 out, cut them into proper lengths with 
 a pair of scissars, and lay them also on 
 the wire to drain. ' 
 
 Citroen Cheesecakes.—Beil a pint of 
 cream, and wken cold, mix with it two 
 eges well beaten; then boil them to- 
 gether until they become a curd. Beat 
 a few blanched almonds in a mortar, with 
 a little orange-flower water; put them 
 to the curd, and add some Naples bis- 
 cuits and green citron, chopped very 
 small. Sweeten, and bake in tins. : 
 
 Cirron Cream.—Boil a pint of cream 
 with half an ounce of isinglass, a little 
 cinnamon and lemon-peel, and a bay- 
 
 leaf; when the isinglass is dissolved, | 
 
 strain the cream into a deep dish; cut 
 citron into thin slices, and put them in 
 when the cream is nearly cold; take care 
 the citron does not fall to. the bottom, 
 though the cream should cover it. Serve 
 it quite cold. 
 
 Citron, Mock.—Cut them long ways 
 into quarters; scrape out the seeds and 
 inside; preserve and candythem. Care 
 must be taken of all fruit kept.in syrup 5 
 if there is any froth on\them, they must 
 be boiled up, and if they are very frothy 
 
 and sour, the syrup must be first boiled, 
 
 and then put in the fruit, and boil all, 
 together. e 
 Citron Paste.—Cut off the ends of. 
 
 the ciirons, take out the middle, with all. - 
 
 the seeds; boil them in some water; and 
 
 when quite tender, take them from the 
 
 fire, and throw them into cold water,a 
 moment; then, having pressed them in 
 a cloth to get the water out, pound and 
 sift them. 
 of this marmalade put half a pound of 
 
 clarified sugar; simmer them together,, - 
 
 stirring constantly ,until well mixed; 
 
 % This is sometimes 
 called Oil of Cinnamon. oots9 Fa 
 ~ CITRON ( Candied).—Pare the citrons 
 
 
 
 To every quarter of a pound. 
 
 
 

 
 CiT 
 
 then put them into moulds, and place 
 them in a stove to dry. 
 » Cirron (White) Preserved. — Lay 
 some white citrons, cut into pieces, in 
 salt and water for four or five hours, 
 then, having washed them in cold water, 
 boil them; when tender, drain, and lay 
 them into as much clarified sugar as will 
 cover them, The next day drain otf the 
 syrup, and boil it; when quite smooth 
 and cold, pour it on the citrons; let 
 them stand twenty-four hours; then 
 boil the syrup again, and put in the 
 citrons. The third day, boil both to- 
 gether, and put them into moulds to 
 candy. 
 
 ’ Crrron Preserved Liquid.* —Cut a 
 slit in the sides of some small citrons, 
 so that the inside may take the sugar as 
 well as the outside, and put them over 
 the fire in some water; whenever they 
 are near boiling, put cold water to them. 
 As soon as the citrons rise to the top, 
 take them out, and throw them into cold 
 water, They must then be put on the 
 fire again, in the same water, and boiled 
 gently until tender; then take them out, 
 and put them in cold water. After this, 
 boil them seven or eight times in clari- 
 fied sugar; pour the whole into an 
 earthen pan, and let itstand. The next 
 day drain the fruit, and boil up the 
 syrup twenty or thirty times; adda little 
 more sugar, and pour it over the citrons ; 
 do this for three successive days, in- 
 creasing the degree to which you boil 
 the sugar daily, so that at the last boil- 
 ing the degree may be au perlé. The 
 fruit may then be put into pots. 
 
 _ To preserve them dry, they must_be 
 done exactly the same; only, instead of 
 putting the fruit into pots; they should 
 be dried on sieves in astove. With the 
 remaining sugar the citrons may be 
 glazed. 
 
 - Crrron Pudding. — Mix together a 
 pint of cream and the yolks of six eggs; 
 add to this four ounces of fine sugar, the 
 same of citron, shred fine, two spoonsful 
 of flour, and a little nutmeg; place this 
 mixture in a deep dish, bake it in a hot 
 oven, and turn it out. 
 
 Crrron Puddings.—The yolks of three 
 eggs beaten, half a pint of cream, one 
 spoonful of flour, two ounces of citron 
 cut thin; sugar to the taste; put this 
 into large cups buttered; bake them in 
 a tolerably quick oven; when done, turn 
 them out of the cups, and serve. 
 
 Crrron Ratafia.*—Pare seven or eight 
 citrons very thin; cut the peel into 
 small pieces, and put them into a jar, 
 with three pints of brandy, and let them 
 infuse for three weeks; then add to this 
 a pound of sugar, boiled in half a pint of 
 
 (71) 
 
 CLA 
 
 water, and well skimmed; let it stand 
 twelve or fifteen days longer, when it 
 may be bottled. ; 
 
 Citron (Syrup of ).—Put into a china 
 bowl alternate layers of fine powder- 
 sugar, and citron, pared, and cut in very 
 thin slices, and Jet them stand till the 
 next day; then strain off the syrup, and 
 clarify it over a gentle fire. 
 
 Crrron (Syrup of ).*—Put the rinds of 
 three citroas into an earthen vessel, and 
 strain on them the juice; to this put a 
 little water; pour the mixture into a 
 basin in which is four pounds of clarified 
 sugar, boiled to fort bowlet. Place this 
 basin in a large saucepan, half filled 
 with water, over the fire; stir the con- 
 tents of the basin frequently; and when 
 the sugar is entirely dissolved, and the 
 syrup quite clear, take the saucepan 
 from the fire, and let it cool. As soon 
 as it is cold it may be bottled. 
 
 Citron Water. — Bruise eighteen 
 ounces of good citron-peel, nine ounces 
 of orange-peel, a quarter of a pound of 
 nutmegs ; put them into three gal- 
 lons of proof spirits, and distil it; then 
 add two pounds of double refined sugar, 
 and bottle it. 
 
 Another Way.—Steep the rind, cut 
 thin, of a dozen citrons, and half-an 
 ounce of bruised cardamom-seed, in good 
 brandy (about a quart); stop it close, 
 and let it stand some days; then boil a 
 pound anda half of sugar ina pint and 
 a half of water, until it becomes a syrup; 
 skim it well, and when cold, add it, with 
 the juice of three lemons, to the infusion ; 
 run it through a jelly-bag several times, 
 and when perfectly clear it may be 
 bottled. 4 : 
 
 CITRONNELLE Ratafia.*—For two 
 quarts of the best brandy, take the 
 zestes or rinds of a dozen fine sound 
 lemons, two drachms of bruised cinna- 
 mon, an ounce of coriander, and two 
 pounds of sugar, dissolved in a pint and 
 a half of water; infuse the whole fur a 
 month, then strain and bottle it. 
 
 CLARET (4riézficial).— Distil in a 
 cold still, one part of clary water, half a 
 part of redstreak cider; and put them, 
 with six poundsof Malaga raisins, beaten 
 in a mortar, and one pound of the fat 
 
 | mother of claret, in a close vessel, to fer- 
 
 ment; when it has stood a fortnight, 
 draw it off, and, for every gallon put 
 half a pint of mulberry, blackberry, or 
 gooseberry juice, and a pint of spirit of 
 clary; to the’whole put three spoonsful 
 of flour, the whites of two eggs, a drachm 
 of isinglass, and two pounds of syrup 
 of clary; mix the whole well together, 
 and let it sand; when quite clear, bot- 
 
 tle it. 
 
 
 
CLA. 
 
 Cuiary Fritters.—Beat up three eggs- 
 
 with a spoonful and a half of cream, then 
 add a little ratafia, three spoonsful of 
 flour, nutmeg and sugar to the taste. 
 Wash and dry thoroughly some clary 
 leaves, dip them in the batter, and fry 
 
 them. Garnish with Seville orange, and. 
 
 serve with melted butter. 
 
 Cuiary Pancakes.—Make a batter with 
 three eggs, three spoonsfuls of flour, a 
 pint of milk, and a little salt. Pour this 
 batter in a thin layer on boiling lard; 
 and on that a few well washed and dried 
 clary leaves, over which pour some more 
 batter, and fry them. 
 
 Cuary (Spirit of).—Take a quart of 
 the juice of clary, clary flowers, clove- 
 gilly-flowers, archangel-flowers, flowers 
 of lilly of the valley, and comfrey flowers, 
 of each two pounds; put these into two 
 gallons of sack, and let them steep all 
 night ; then distil it in a glass still, with 
 a very gentle fire; let the still be very 
 well pasted to keep in the spirits; put 
 sifted sugar-candy into the bottle you 
 draw it in, and let it drop through a bag 
 of ambergris. 
 
 Crary Water.—Put two quarts of 
 fresh clary-flowers with a quart of bur- 
 rage water, into an earthen jar, which 
 place in a large vessel of water over the 
 fire ; when it has stood an hour take out 
 the flowers, and put in .the same quan- 
 tity of fresh flowers; in another hour 
 take these out, and throw in fresh, and 
 so on for seven hours ; then add a gal- 
 lon of fresh flowers, two quarts of sack, 
 and sweeten it with two pounds of white 
 sugar-candy pounded, distil it, and if 
 necessary add more sugar-candy. 
 
 Crary Wine. — Boil six gallons of 
 water, a dozen pounds of sugar, the juice 
 of six lemons, and four well beaten whites 
 of eggs, for half an hour, skimming it 
 carefully; then pour this whilst boiling 
 hot on a peck of fresh clary-flowers, with 
 the peels of the lemons used above, and 
 Stir it well; adda very thin and dry toast, 
 covered with yeast. When it has work- 
 ed two or three days add to it six ounces 
 of syrup of lemons, and a quart of Rhen- 
 ish wine. Squeeze the clary through a 
 cloth, strain the liquor through a flannel 
 bag in_a cask, lay the bung on loosely, 
 and if in the course of a few days it does 
 not work, bung it quite close. The wine 
 may be bottled in three months. 
 
 Another way.— To fifteen gallons of 
 water, put forty-five pounds of sugar, 
 and having boiled and skimmed it, put 
 a small quantity of it to a quarter of a 
 pint of yeast, add a little more by de- 
 grees, and let it stand an hour. Then 
 put both together, and pour it on twelve 
 quarts of clary-flowers, and let it work; 
 
 (172) 
 
 CLO 
 as soon as it has done, bung it up for | 
 
 four months. Draw it off, and add a. 
 
 gallon of brandy; stop it close for six or 
 seven weeks, andthen bottle it. = 
 
 CLOVE (Essence of ).— Infuse a 
 
 drachm of oil of cloves in two ounces of 
 the strongest spirits of wine, apothecary’s 
 measure. ANN d Lf 
 Cuoves ( Oz! of ).*—This is made in the 
 same manner as cinnamonum ; the quan- 
 tities are, an ounce of cloves to three 
 quarts of brandy, and four pounds of 
 sugar dissolved in four pints of water. 
 
 Crove Pastils.——Are made like those . 
 
 of cinnamon. The proportions are six 
 cloves to half an ounce of gum-dragon. | 
 
 Cuioves (Dantzie Ratafia).* — Take 
 three quarters of an ounce of cloves, and 
 the same of cinnamon, broken in small 
 
 pieces, and iy! them into half a pint of | 
 
 water ; let them infuse for. twenty-four 
 hours. The next day clarify two pounds 
 of double refined sugar in a bottle of 
 water ; boil it to soufglé, and then add to 
 it four bottles of the best red Bordeaux ; 
 strain into this the infusion of cloves and 
 cinnamon, tie the spices in a little bag, 
 and put them in also; cover the pan, and 
 boil up the whole half a dozen times; 
 then take it from the fire, pour it into 
 an earthen vessel, and cover it.. When 
 quite cold, take out the bag and squeeze 
 it. Then take a bottle of rectified spirits 
 of wine in one hand, and a spoon in the 
 other; pour the former into the liquor, 
 stirring constantly; taste it frequently, 
 
 and when sufficiently strong of the pists 
 
 cease pouring. It may be bottled im- 
 mediately, cork it tight, tie the corks 
 down_and seal them. ‘T'he longer this 
 liqueur is kept, the better it will be. 
 Cuoves (Syrup of ).—Put a quarter of 
 a pound of cloves, and a quart of boilin 
 water into a stewpan, cover it close, cad 
 boil them gently for halfan hour; drain 
 the cloves, and toa pint of the liquor put 
 two pounds of sugar; beat up two eggs 
 
 in alittle cold water, add them to the . 
 
 above, and simmer the whole till it be- 
 
 comes a strong syrup. When cold, bottle | 
 
 it. 
 
 Cuioves (Tincture of ).—Steep three. 
 ounces, apothecary’s weight, of bruised 
 cloves in a quart of brandy for ten days,, 
 and then strain it through a flannel bag. 
 
 Ciove Water.*—Bruise an ounce of 
 cloves, and put them into a quart of 
 brandy, and distil it. Dissolve a pound 
 and a half of sugar in a pint otclear 
 water, and add it tothe distilled mixture, 
 stir them well together, filter, and bottle 
 18; 
 
 Crove Water.—Mix a little cinnamon 
 with the cloves, or the scent will be too 
 strong; allow halfa score of cloves_to a 
 
 
 
 
 

 
 A 
 
 coc 
 
 quart of water ; put in a good piece of 
 sugar; let them infuse some time over 
 
 tembers,;.or in a warm place; then. 
 
 re 7 it ny use. 
 
 _ CLovE Gilly Flowers (Syrup of).— 
 Gather the flowers early in the Ea, 
 pick them clean, and cut the white from 
 the red; to a quart of flowers put two 
 quarts of spring water, let it stand for two 
 days in a cold place, and after boiling 
 it till it comes to a quart, strain it off, 
 and put in half a pound of double refined 
 Sugar, and boil it up again for three or 
 four minutes; pour it into a china basin, 
 let it stand to cool, and when it is quite 
 cold, skim it; putit into bottles, cork 
 them well, and tie them down with 
 leather. 
 
 COCHINEAL Prepared.*—Pound an 
 ounce of cochineal to a very fine powder, 
 pound also an ounce of cream of tartar, 
 and two drachms of alum; put these in- 
 
 gredients into a saucepan with half a pint | 
 
 of water ; when it boils take it from the 
 fire, and let it cool; pour it off into a 
 bottle, as free from sediment as possible, 
 and set it by for use, 
 
 CocHiIneaL, fo preserve. — Boil an 
 ounce of cochineal beaten to a fine pow- 
 der, in three quarters of a pint of water, 
 until reduced to half; then add to it rock 
 alum and cream of tartar, of each half 
 an-ounce, pounded fine. Boil all together 
 a shert time, and strain it. If to be 
 kept any time, an ounce of loaf sugar 
 should be boiled with it. 
 
 COCKLES.*—This fish should be pro- 
 cured a day or two before they are want- 
 ed, that they may be cleaned as much as 
 
 »«, possible from the grits ; they are cleansed 
 a3 follows: put the cockles into a tub 
 
 with plenty of water, and stir them up 
 two or three times a day with a birch- 
 broom ; change the water each day; and 
 when properly cleaned, put them into a 
 saucepan with hot water, and boil them. 
 As soon as the shells open, they are 
 done, they should be served very hot. 
 Cocxte Catsup.— Wash the quantity 
 of cockles you may require in their own 
 liquor, and having pounded them, to 
 every pint of the paste, put an equal 
 quantity of sherry; boil them, and put 
 tothem an ounce of salt, the same of 
 cayenne, and two drachms of pounded 
 mace. Boil it a second time, skim, and 
 rub it through a sieve. When quite cold, 
 bottle it. Keep it tightly corked. 
 Cucxte Catsup.— Open the cockles, 
 scald them in their own liquor; when 
 the liquor settles, add a little water, if 
 you have not enough; strain through a 
 cloth, then season with every savoury 
 spice ; and if for brown sauce, add port, 
 anchovies, and garlick—if for white, omit 
 
 (193) 
 
 COC 
 
 these, and put a glass of sherry, lemon- 
 juice and peel, mace, nutmeg, and white 
 pepper. If for brown, burn a bit of sugar 
 for colouring. 
 
 Cocxies Piekled.—Boil two quarts of 
 cockles in their own liquor for half an 
 heur, skimming them well; then take 
 ‘out the cockles, strain the liquor threugh 
 a cloth; take a pint of it, and add to 
 it three quarters of an ounce of mace, 
 and half an ounce of cloves, boil these to- 
 gether once, and then put it to the 
 
 cockles and remaining liquor, and stir it - 
 
 well, add to this a spoonful of salt, three 
 quarters of a pint of white wine vinegar; 
 and a quarter of an ounce of whole pep- 
 per, and let it stand. When cold, put the 
 cockles in small barrels or jars, as close 
 as they will lay; pour in on them as 
 much liquor as you possibly can, and as 
 it soaks in put in more. Cover them 
 very close. They may be soon eaten. 
 
 Cocxte Sauce.—Scald the cockles in 
 their own liquor, and when the liquor 
 settles, adda little water if necessary ; 
 strain, and season with all sorts of spices 3 
 and for brown sauce put in a little port 
 wine, garlic, and an anchovy; but if 
 the sauce is to be white, then, instead of 
 these latter ingredients, use sherry, 
 lemon-juice, mace, nutmeg, white pep- 
 per, and lemon-peel. Cockle sauce is 
 also made in the same way as oyster 
 sauce. 
 
 COCOA Nut Sweetmeat.*—Cut the 
 nut out of the shell, pare it carefully,and 
 throw it into cold water; then grate it, 
 and boil it in clarified sugar, (a pound to 
 each pound of the cocoa nut) until quite 
 thick ; stir it frequently to prevent its 
 burning. Then pour it on a well but- 
 tered dish or marble slab, and cut it 
 into whatever forms you think proper. 
 
 Another way.*—Proceed as above, but 
 do not boil the sugar so thick by a great 
 deal; then stir into if whilst hot the 
 yolks of six eggs ; this must be served in. 
 jelly glasses. 
 
 COCOTTES.*— Take a number of 
 small cups, and putin each a small piece 
 of butter, break a new laid egg into every 
 cup}; season them with pepper and salt ; 
 set them over hot ashes, and pass a 
 salamander over the top. 
 
 COCK’S-COMBS and Kidneys in 
 
 Aspic.*—Place an aspic mould in a ves-- 
 
 sel full of pounded ice; pour into this 
 mould some aspic, (about an inch thick), 
 and ornament it according to your fancy, 
 with truffles, the whites of hard eggs, 
 gherkins, cray-fish tails, and cocks’ kid- 
 nies ; when that is done, pour:in a little 
 
 more aspic, taking care not to derange _ 
 
 the ornaments; as soon asit is set, fill up 
 your ee — the cock’s-combs and 
 
 
 
COC 
 
 kidnies, leaving a small space at the top, 
 which fill up with the aspic. When 
 wanted for table, dip the mould into 
 warm water an instant, and then turn it 
 out; through a reed, blow away whatever 
 pieces of the jelly may remain about the 
 dish, dry it, and serve with the sauce of 
 a chicken tricassée reduced to a jelly, 
 and thickened with the yolks of four 
 eggs; strain it, and add a dozen cham- 
 pignons, trimmed and done up in butter 
 and lemon-juice. Small moulds may be 
 used instead of this large one. 
 
 Cocx’s-comss Farced.—Make a force- 
 meat as follows :—chop up some beef mar- 
 row, bacon, and the white parts of a fowl, 
 and pound them ina mortar with salt, 
 pepper, nutmeg, and the yolk of an egg 
 well beaten. Then, having parboiled the 
 eock’s-combs, open them at the largest 
 end, and fill them with the forcemeat. 
 Stew them gently for halfan hour in rich 
 gravy, to which add the yolk of an egg 
 well beaten in gravy, some salt, and fresh 
 or pickled mushrooms, or both, if you 
 think proper, - : 
 
 ock’s-comBs, to Force.—Parboil some 
 cock’s-combs, then open them with the 
 point ofa small knife at the great end; 
 take the white of a fow], as much bacon 
 and beef marrow, cut these small, and 
 ‘beat them fine in a marble mortar: 
 season them withsalt, pepper, and grated 
 nutmeg, and mix it with an egg; fill the 
 cock’s-combs, and stew them in a little 
 strong gravy gently for half an hour; 
 then slice in some fresh mushrooms and 
 a few pickled ones; then beat up the 
 yolk of an egg in alittle gravy, stirring 
 it; season with salt. When they are 
 done enough, dish them in little dishes 
 or plates. 
 
 Cock’s-comgs (Fricassée of).—Put a 
 slice of ham into a stewpan, with mush- 
 rooms, sweet herbs, cloves, a bay-leaf, 
 thyme, and butter; when they have 
 soaked together a short time, add a little 
 flour and some broth, and then strain it. 
 In the meantime, scald the cock’s-combs, 
 and boil them in broth, with a few slices 
 of lemon ; put them into the above sauce, 
 and thicken it with cream and yolks of 
 eggs; flavour it with pepper, salt and 
 lemon-juice, and serve it with any sauce 
 your please. Garnish your dish with 
 force-meat balls, hard eggs, or small 
 onions. 
 
 Cock’s-comgs Pickled. —Scald the 
 cock’s-combs, take off the skins, and 
 stew them for half an hour in white wine 
 vinegar, with cloves,mace, allspice,whole 
 pepper, bay-leaves and bay-salt; then 
 put them in ajar, and when cold cover 
 them with mutton-suet, and tie them 
 tight over. When they are wanted take 
 
 *, 6 
 
 
 
 ( 174 ). 
 
 them out of the pickle, and lay them in - 
 warm water for an hour. . 
 
 
 
 
 
 
 
 coD 
 
 | eo 
 Cock’s-comss, to preserve.—Let them . 
 
 be well cleaned, then put them intoa pot. 
 with some melted bacon, and boil them 
 
 a little; about half an hour after, add a 
 little bay-salt, some pepper, a little vine- 
 gar, a lemon sliced, and an onion stuck 
 with cloves. When the bacon begins to. 
 stick to the pot, take them up, put them 
 into the pan you would keep in, lay a 
 clean linen cloth over them, and pour 
 clarified melted butter, over them, to 
 keep them close from the air. 
 
 Cocx’s-comes and Kidnies au blanc, 
 (Ragodt of).*— Having blanched the. 
 cocks’-combs and kidnies, put them into 
 a saucepan with a little consommé, sauce 
 tournée, mushrooms, préviously dressed 
 veal sweetbreads, fowls’ livers, blanched 
 and sliced, truffles also cut.in slices, 
 artichoke bottoms, and quenelles of fowl. 
 Thicken the whole with yolks of eggs. 
 Serve with a sippet and a little lemon or 
 verjuice, 
 
 Cocx’s-comss au Velouté.* — Parboil 
 your cock’s-combs in a bane, and having 
 drained them, put them into a stewpan 
 with velouté or sauce tournée ; let them 
 boil gently for a quarter of an hour, 
 thicken the sauce, and finish witha little 
 butter and lemon-juice. 
 
 Cocx’s-comBsand Kidnies auV elouté.* 
 —Boil some cock’s-combs and kidnies in 
 a blanc, and then drain them ; put some 
 velouté reduced with a little fowl-jelly 
 into a stewpan, throw in the cock’s- 
 combs and kidnies, simmer them for 
 about seven or eight minutes, and finish 
 it with a sippet and lemon-juice, and 
 serve it. 
 
 COD.—A cod-fish should be firm and 
 white, the gills red, and the eye lively ; 
 a fine fish is very thick dbout the neck 3 
 if the flesh is at all flabby it is not good. 
 Those which come from the Dogger 
 Bank are reckoned the best. Cod isin 
 its prime during the months of October 
 and November, if the weather be cold ; 
 from the latter end of March to May, 
 cod is also very fine. The length of time 
 it requires for boiling depends on the 
 size of the fish, which varies from one 
 pound to twenty; a small fish, about two 
 or three pounds weight will be sufficiently 
 boiled in a quarter of an hour or twenty 
 minutes after the water boils. Prepare 
 a cod for dressing in the following man- 
 ner :—empty and wash it thoroughly, 
 scrape off all the scales, cut open the 
 belly, and wash and dry it well, rub a 
 little salt inside, or lay it for an hour in 
 strong brine. The simple way of dress- 
 ing it is as follows:—Tie up the head, 
 and put it into a fish-kettle, with plenty 
 
 
 

 
 COD 
 
 of water and salt in it; boil it gently, and 
 serve it with oyster sauce. Lay a napkin 
 under the fish, and garnish with slices 
 of lemon, horse-radish, &c. 
 
 Cop Baked.*—Soak a fine piece of fresh 
 cod in melted butter, with parsley and 
 sweet herbs shred very fine; let it stand 
 over the fire for some time, and then 
 bake it. Letitbe of a good colour. 
 
 Another Way.* —Chuse a fine large 
 cou, clean it well, and open the under 
 part to the bone, and. put in a stuffing 
 made with beef suet, parsley, sweet herbs 
 shred fine, an egg, and seasoned with 
 salt, pepper, nutmeg, mace and grated 
 lemon-peel ; put this inside the cod, sew 
 it up, wrap itina buttered paper, and 
 peas it ; baste it well with melted but- 
 
 er. 
 
 Cop au Court Boutlion.* — Boil the 
 cod gently in a fish-kettle, with water, 
 salt, vinegar, a glass of wine, and a 
 bunch of sweet herbs. Serve it cold on 
 a napkin. 
 
 Cop en Dauphin-*—Your cod being 
 properly prepared, marinate it for a 
 couple of hours in sweet oil, with salt, 
 pepper, scallions, bay-leaf, parsley, 
 and garlic. Then pass an iron skewer 
 through the eyes, the middle of the 
 body, and bring it out at the tail, making 
 it in the form ofa dolphin; placeit ina 
 baking pan, baste it with the marinade, 
 and bake it. When sufficiently done, 
 take out the skewer, put it ona dish, 
 and pour over it the following ra- 
 goiit :-—Boil up (separately) three carps’ 
 roes, and some asparagus heads, and 
 then put them into a stewpan witha bit 
 of butter, mushrooms, parsley, and scal- 
 lions ; do them over the fire, and adda 
 - pinch of flour, a glass of white wine, and 
 the same of soup mazgre. When the 
 ragoit is sufficiently done, thicken it with 
 three yolks of eggs, and some cream. 
 
 Cop with Herbs.*—Prepare a_cod, and 
 lay it in salt and water; when it has 
 been in an hour, place it in a table dish, 
 with sweet herbs ready cooked, and but- 
 ter ; Season with aalt, pepper, nutmeg, 
 and spices in powder; sprinkle the fish 
 with drippings, moisten it with a bottle 
 of white wine, baste it frequently with 
 melted butter, and bake it; when done, 
 squeeze the juice of two lemons over it. 
 
 Cop Pie.—Lay a fine piece of fresh cod 
 in salt for several hours, then wash it 
 well, season it with pepper, salt, nutmeg 
 and mace; place it in a dish, with a 
 little butter and some good stock. Lay 
 a crust over, and bake it; when done, 
 
 pour in a sauce, made as follows:—a 
 
 spoonful of stock, a quarter of a pint of 
 cream, flour and butter, grate in a little 
 
 (175 ) 
 
 cOD 
 
 nutmeg and lemon-peel, and a few oyse 
 ters, boil the whole once. . : 
 
 Cop in Salt Water.*—The cod being 
 properly cleaned and prepared, rub it all 
 over with lemon-juice, and put it into the 
 fish-kettle with salt and water, two or 
 three bay-leaves, an equal number of 
 cloves of garlic, some slices of Onion, 
 parsley, and a glass of verjuice; let it 
 stand over the fire (taking care that it. 
 does not boil) until sufficiently done ; 
 then drain and serve it on a napkin, gar- 
 nished with parsley. Serve with it any 
 fish sauce you think proper. 
 
 Cop Sauce.—Take a bunch of parsley, 
 chibbol, two shalots, two cloves, a bay- 
 leaf, some mushrooms, and a bit of but- 
 ter; soak all together on the fire, adding 
 a small spoonful of flour and milk or 
 cream sufficient to boil to the consis- 
 tence of a sauce; and add toit some 
 chopped parsley, first scalded. 
 
 Cop Stuffed.*—Chuse a fine large cod, 
 and having cleaned and washed it, lay 
 itan hour in salt and water; drain it, 
 and fill the body with a farce, made of 
 pounded whitings and anchovies; place 
 it On a table-dish, pour over it a buttle of 
 white wine, butter, andchopped parsley $ 
 then bake it, and when done, drain off 
 the fat, without removing from the dish? 
 Cover it with sauce @ la Menehoult, 
 strew bread-crumbs, and a little Parme- 
 san cheese grated over the fish, and with 
 a feather do it over with melted butter; 
 colour it in the oven, drain it again, 
 clean the dish, and serve with a white 
 sauce /talienne. 
 
 Cop (Scollops of) en bonne Morue.— 
 Work three spoonsfulsof béchamelle over 
 the fire with a good bit of butter, season- 
 ed with pepper and salt; then put in 
 some flakes of cold cod, stir them about 
 in the sauce, and then let them remain 
 in the sauce till cold. Lay some fried 
 bread round the edge of a dish, put the | 
 flakes or scollops of cod in the centre, — 
 smooth them with a knife, strew bread- | 
 crumbs over, and brown it with the sala- 
 mander. Garnish your dish with toasted | 
 bread cut in different forms, and placed © 
 alternately. | 
 
 Cop a la Maitre d’ Hétel.—Put the | 
 flakes of cod into amaztre d’hétel, season 
 them well, and add the juice of a lemon. 
 Serve them very hot. 
 
 Cop (Scollops of ) in a Vol au Vent.— | 
 Prepare the sauce and fish as for Bonne | 
 Morue, but not quite so thick. Placea | 
 Vol au Vent inthe table dish, and put | 
 the cod into it; do not, however, put it | 
 in until just as it ought to go to table. | 
 Cream sauce may be used en mazgre. | 
 
 Cop (Salt).*—The flesh of good salt 
 
 ~~ 
 
 
 
 
 
 
 
 
 
 
 

 
 
 
 coD 
 
 cod is very white, and the flakes large ; 
 the skin is very dark, almost. black, and 
 before it is dressed it should be soaked 
 in milk and water, or water alone, for 
 several hours; if very dry and salt, a 
 whole day will not be too long. When 
 you think the salt sufficiently soaked 
 out, put the fish into a fish kettle with 
 plenty of cold water, set it on the fire; 
 
 when nearly boiling, skim it, and let it. 
 
 simmer gently till done. Serve with it 
 egg"sauce, and garnish your dish with 
 parsnips or potatoes. To make the fol- 
 lowing dishes, the fish should be pre- 
 viously parboiled. ” 
 
 Cop (Salt) él’ Anglaise.*—Cut the fish 
 in pieces, and put itin a stewpan, with 
 melted butter, and a glass of broth 
 maigre, cover it close, and let it stew. 
 Meit some butter in an equal quantity 
 of cream, add nutmeg grated, and when 
 well mixed together, put it into your 
 dish with the cod over it. 
 
 Cop (Salt) au Beurre Rouw.*—Roli a 
 piece of butter in a little flour and pow- 
 dersugar, and brown it ; do some sliced 
 onions in this; when they are a proper 
 colour, add a spoonful of vinegar to 
 
 them; boil up the whole once, and pour 
 
 it on some flakes of boiled salt cod. Gar- 
 dich with fried parsley. ; 
 Cop (Sait) in Black Butter.* — Boil 
 and drain the fish, put it.on the dish for 
 table, with half a glass of vinegar, the 
 same of broth, and some coarse pepper, 
 place your dish over the fire, and let it 
 boil for seven or eight minutes, and serve 
 it with black butter poured over it. 
 ~ Cop (Salt) a la Bonne Femme. — Is 
 prepared in the same way as @ la matire 
 @hétel, with the addition of potatoes ; 
 boil and let them stand till cold; then 
 cut them into slices, the. size and thick- 
 ness of a half crown; do them in the 
 
 sauce with the fish. 
 
 Cop (Salt) a la Bordelaise.*—Take 
 
 an earthen dish that will bear the fire, | 
 
 and put into it some olive oil, butter, a 
 couple of anchovies, parsley, scallions, 
 shalots, and garlic, all chopped small, 
 and two or three slices of lemon; put it 
 on the fire, and when of a proper con- 
 sistence, put in thefish; let it soak and 
 boil slowly for half an hour. Then grate 
 bread over it, brown it with the salaman- 
 der, and serve it hot. 
 - Cop (Salt) a la Bourguignotie.*—Cut 
 half-a-dozen large onions into rings, and 
 colour them in some butter; then make 
 a roux of butter, clarify, and put it 
 to the onions, with salt, pepper, and 
 vinegar. Dress your cod as for maftre 
 a@hétel, drain and dish it, Serve with 
 the above sauce. 
 
 Cop (Salt) with Capers and Ancho- 
 
 
 
 ( 176 ) 
 
 cop 
 
 vées.*—Boil the cod as usual, and when 
 done, drain and dish it; pour Over it 
 some caper and anchovy sauce. == | | 
 Cop (Sult) a la Créme.*—Soak and. 
 boii the fish as a la ma#tre d’hétel ; melt 
 some butter in a stewpan, with some 
 flour, pepper, nutmeg and garlic; thicken 
 it with the yolks of three eggs, add a glass 
 of cream and some chopped parsley. Put 
 the flakes of cod into this sauce ; let 
 them boil gently a short time, and serve 
 it quite hot. Or, when you have put 
 the cod into the sauce, bread and bake 
 it ; take off all;the fat before you serve, 
 and add mushrooms, artichoke-bottoms, 
 and asparagus-heads. — Lf Seo ES 
 Cop (Salt) Croqueties of.*—Cut some 
 ready dressed salt cod into dice, and put 
 them into a stewpan, with a quarter ofa 
 pound of butter, a spoonful of flour, salt, 
 pepper, nutmeg, and half a glass of 
 cream ; putit on the fire, let it boil up 
 once, and stir it, that all may be well 
 mixed, and then let it stand; when cold 
 divide it into fifteen or twenty heaps ; 
 shape and bread them; break four or 
 five eggs, season and beat them up well, 
 dip the croguettes into it, bread thema 
 second time, and just before they aré 
 wanted, fry them in very hot lard. Let 
 them be of a nice colour, lay them on a 
 cloth a minute, and then place them in 
 a pyramidal form on a bed of fried pars- 
 
 ey. 
 
 Cop (Salt) Fried.*—Boil and pull a 
 cod into flakes, and put it into some 
 béchamelie, let it cool in this sauce. 
 Place the flakes in little heaps, bread 
 them, dip each heap into some well 
 beaten eggs, bread them a second time, 
 fry them of a nice colour, and serve with 
 orange-juice and fried parsley. “i 
 
 Cop (Salt) Fritters.* — Dip some 
 flakes of previously boiled cod in a bat- 
 ter made of wine, sweet oil, and a very 
 little salt; fry, and garnish with fried 
 
 parsley. 
 
 Cop (Salt) ad la Languedocienne.* — 
 Make a sauce witha bit of butter, salt, 
 pepper, nutmeg, parsley, and sweet 
 herbs minced, halfa glass of sweet oil and 
 some bread crumbled ; when sufficient] 
 thick and well flavoured, put in the tai 
 of a salt cod,and stew it gently for half 
 an hour; serve it hot, and squeeze the 
 juice of half a lemon over. f 
 
 Cop (Salt) dé la Lyonaise.—Fry some - 
 onions, cut into dice, very brown in but- 
 ter, sprinkle them with flour, and adda 
 little milk or cream; season it well. 
 
 Cop (Salt) d@ la Maitre d’ Hétel.*— 
 Soak your fish (if very salt) ior a whole 
 day in milk and water, afterwards soak 
 it in hot water, take off the scales, 
 and put the fish into cold water on the 
 
 
 

 
 COD (07%) COD 
 
 fire; when it has boiled up several 
 times, skim, and cover it close for a mi- 
 nute ; then drain and put it into a stew- 
 pan with butter, parsley, scallions cut 
 small, salt, coarse pepper, and grated 
 nutmeg. When the butter is melted and 
 wellsoaked into the fish, serve it with 
 sauce @ la Mattre d’Hétel, and lemon- 
 juice. 
 
 Cop (Salt) a la Maitre d’ Hétel.*—Put 
 the fish when soaked, &c. intoa fish- 
 kettle with cold water; when near boil- 
 ing, skim it, and the moment it does boil 
 take it from the fire, and cover it with a 
 cloth for seven or eight minutes ; then 
 drain and place the fish, with parsley, 
 chopped scallions, pepper, nutmeg, a bit 
 of butter, anda spoonful of sweet oil on 
 a dish, make it quite hot, and serve im- 
 mediately. 
 
 Cop (Salt) Marinated and Fried.*— 
 Having boiled and flaked it, marinate it 
 for two or three hours in a little water, 
 with vinegar, pepper, parsley, scallions, 
 garlic, sliced onions, bits of carrots and 
 cloves. Drain it well, and dry it, flour 
 and fry it. Serve with fried parsley. 
 
 Cop (Salt) Pie.*—Put some flakes of 
 boiled cod (cold) into a puff paste, with 
 butter, pepper and sweet herbs; when 
 baked take out the herbs, and put into 
 the pie some sauce &@ lacréme. 
 
 Cop (Salt) &@ la Provengale.*—Pre- 
 pare and boil the cod as @ la Matire 
 d’ Hééel ; put it into a stewpan with fresh 
 butter, pepper, nutmeg grated, shred 
 parsley and scallions, a little sweet oil, 
 anda clove of garlic; mix this together 
 well, and then put in your fish, make it 
 quite hot, stirring constantly. Serve with 
 the sauce over it and a little lemon-Juice. 
 
 Second Vay.*—W hen the fish is boiled, 
 take off the skin, bone, crush it witha 
 spoon, and then pound it. Putitin a 
 saucepan over the fire, and pour in, a 
 little at a time, half a pound of sweet oil, 
 shake it about, and to prevent its turn- 
 ing, put in frequently some garlic- 
 water. When the fish has thoroughly 
 imbibed the oil, squeeze on it some 
 lemon-juice, and serve it. Garnish with 
 fried crusts. 
 
 Third Way.*—Spread some butter on 
 2 dish, and lay on it parsley, shalots, 
 scallions, garlick, pepper, nutmeg, and 
 a spoonful of oil. Place the cod (boiled 
 and in flakes) on this seasoning, and 
 cover it with the same; moisten it with 
 sweet oil; strew bread-crumbs, drop a 
 little more oil over, and colour it in the 
 oven, or with a salamander. Lemon- 
 juice may be added. 
 
 Cop (Salt) en Stinquerque.*—Take a 
 dish that will bear the fire, and put into 
 it a bit of butter, with some parsley, 
 
 scallions, garlic, and anchdles, all | 
 minced, pepper, and a few whole capers; » 
 on this put a layer of salt cod, then a - 
 
 layer of the seasoning, and so on, alter- 
 nately, until the dish is quite full; cover 
 the whole with bread-crumbs, place the 
 dish on a stove, let it boil_a little while. 
 Brown it with the salamander. 
 
 Cop (Salt) ws Verd-pré.*—Boil the 
 fish in butter and sweet herbs; dish it, 
 and cover it with parsley chopped very 
 small; squeeze lemon-juice over, and 
 serve it hot with any other seasoning. | 
 
 Cop Sounds.—This is the white skin 
 of the belly, and-is reckoned a great de- 
 licacy, and may be either boiled, broiled, 
 or fried. Previous to dressing either 
 way, they should be well soaked, washed, 
 and boiled a little. 
 
 Cop Sounds, Boiled with Gravy.— 
 Scald them in hot water, and rub them 
 well with salt; blanch them, that is, 
 take off the blacked dirty skin, then 
 set them on in cold water, and let them 
 simmer til! they begin to be tender; 
 take them out, flour, and broil them 
 on the gridiron. In the meantime, take 
 alittle good gravy, a little mustard, a 
 little bit of butter rolled in flour, give it 
 
 a boil, season it with pepper and salt. , 
 
 Lay the sounds in your dish, and pour 
 the sauce over them. 
 
 Cop Sounds, en Poule.—Make a force- 
 meat with some chopped oysters and an- 
 chovies, bread-crumbs, a little butter, 
 bind it with two eggs, and seasom with 
 pepper, salt, nutmeg, and mace. Wash 
 and boil in milk and water, three or four 
 sounds, and when cold, put a layer of 
 the forcemeat on each, and_rell them up 
 in the form of chickens, and skewer 
 them. Lard them, sprinkle flour over, 
 and cook them gently in a Dutch oven. 
 Serve with oyster-sauce. 
 
 Cop (Salt), Tails of, &  Anglaise.— 
 Make a sauce with the pulp of two le- 
 mons, some anchovies cut into dice, 
 shred parsley and scallions, a little pep- 
 per, garlic, a small piece of butter, and 
 about the same quantity of oil; heat it 
 up gently, stirring it constantly. Pour 
 half this sauce on a dish, place the salt 
 cod (ready boiled) in it, garnish it with 
 fried crusts, pour the remainder of the 
 sauce over; cover it with raspings, and 
 cook it in a slow oven for a quarter of an 
 hour. Clean the edges of the dish, and 
 
 serve. 
 
 Cop (Salt) Tail of, forced.—Rub two 
 handsful of bread-crumbs_ mixed with a 
 pint of milk through a cullender ; boil it 
 until the bread is very thick, and then 
 set it to cool ; after this, put to it a piece 
 of butter the size of an egg, parsley, 
 chopped scallions, salt, pepper, and 
 
 ‘gid é 
 
 
 
 
 

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

 
 CcOF (179 ) COF 
 
 6th. Do not roast or make your coffee 
 until the day itis wanted. 
 
 7th. To two ounces of ground coffee, 
 put four cups of cold water. Draw off 
 this infusion, and put it aside. 
 
 8th. Put to the coffee which remains 
 in the ézggin, three cups of boiling water, 
 then drain it off and add this infusion to 
 that which has been put aside. By this 
 method you obtain three cups more. 
 
 When your coffee is wanted, heat it 
 quickly in a silver coffee-pot, taking 
 care not to let it boil, that the perfume 
 may not be lost by undergoing any eva- 
 poration. Then pour it into cups, which 
 each person may sweeten according to 
 his taste. 
 
 Particular care should be taken not to 
 make coffee in a tin vessel; it should be 
 made either in a China vessel, or one of 
 delft ware, orinone of silver. . 
 
 For along time, the tin biggins, in- 
 
 vented by Monsieur de Belloy, were 
 made use of; but some person has since 
 improved upon his plan, by making them 
 in silver or porcelain, which are found 
 to be muck better. 
 _ CoFFEE, to make, a la Chausse.*—Put 
 some ground coffee into a bag; heat. the 
 mare or thé levé which has been made 
 the day vefore ; and whilst it is boiling, 
 put in the bag; then draw it off; pour 
 the infusion several.times backwards and 
 forwards; then heat it again ready for 
 use. 
 
 The mare which remains in the ,bag 
 may be boiled up again, and may be 
 
 |. made use of the next day. 
 
 Corre (¢0 make with cold Water).* 
 —Upon two ounces of coffee pour seven 
 cups of cold water ; then boil it until the 
 coffee falis to the bottom ; when the froth 
 has disappeared, and it is clear at the 
 top like boiling water, it must be taken 
 off the fire and allowed to stand; but as 
 it often requires clearing, a little cold 
 water should be poured into it the in- 
 stant it is taken off the fire from boiling. 
 A quicker method of clearing it, is, by 
 putting into it a small piece of isinglass. 
 When it has stood a sufficient time to 
 allow it to settle, pour off the infusion 
 gently into another coflee-pot; itis then 
 ready for use. 
 
 After the infusion has been drawn off 
 the mare, that is, the grouts or remains, 
 may be boiled up again, to make coffee 
 for the next day. This infusion is called 
 mare or thé levé. 
 
 CorFEE (to make with hot Water).*— 
 Instead of pouring cold water upon the 
 cofiee, boiling water must be poured 
 upon it, taking care not to let the froth 
 run over, which is to be prevented by 
 pouring the water on the coffee by de- 
 
 grees. It is then made the same as the 
 preceding receipt. Ks ; 
 
 Corres (to give the Flavour of Va- 
 nilla).*—Take a handful of oats, very 
 clean, and let them boil for five or six 
 minutes in soft water; throw this away 3 
 then fill it up with an equal quantity, 
 and let it boil for half an hour; then 
 pass this decoction through a silk sieve, 
 and use it to make your coffee, which 
 will require, by this means, the flavour 
 of vanilla, and is most excellent. . 
 
 Corrser, Blanemange of.—Roast two 
 ounces of the best coffee; grind, and 
 pour on it a glass of boiling water; let 
 it stand, covered close; and when the 
 coffee is precipitated, pour off the infu- 
 sion, and mix it with six ounces of sugar, 
 and half an ounce of clarified isinglass. 
 Pound and extract your milk of almonds 
 as directed in Blancemange of Cedruts. 
 Divide the liquid, and fill your mould as 
 therein explained. 
 
 Corres Bonbons.—Take about a pint 
 of coffee made with water; put in it a 
 pound of loaf-sugar ; set it on the fire, 
 and boil it to a high degree; then add a 
 full pint of double cream, and let it boil 
 again, keeping continually stirring till it 
 comes to caramel height; to know when 
 it is come to that point, you must have 
 a bason of water by you; dip your finger 
 in it, and put it quickly in your sugar, 
 then in the water again, to remove the 
 sugar, which will have stuck to it; take 
 abit of itin your teeth; if it is hard in its 
 crackling,take it off, itis sufficiently done; 
 pour it upon a tin plate, which must be 
 rubbed before with a little butter, or it 
 will stick to the plate; then spread it 
 with a rolling pin; (observe, the rolling 
 pin must likewise be rubbed with butter, 
 for fear it should stick); when it is warm, 
 you may cut it into little squares, lo- 
 zenges, or any other shaped pastilles, and 
 draw a few strokes over them with a 
 knife. 
 
 Corres (Conserves).*—Clarify and boil 
 to the first degree a pound of sugar ; take 
 the sugar off the fire, and put into it one 
 cup of coffee ; stir it about until it comes 
 to the sixth degree, that the conserve 
 
 may take the sugar and dry. ~ 
 
 Viard and Beauvillier both recommend 
 the coffee to be made very strong. 
 
 Correr Cream.— Mix three cups of 
 good coffee with one pint of cream, and 
 sugar according to taste 3 boil them to- 
 gether, and reduce them about one-third 3 
 observe that the coffee must be. done as 
 if it was for drinking alone, and settled 
 very clear, before you mix it with the 
 cream. ; 
 - CoFFEE Cream.—Boil a pint of milk, 
 and the same of thick cream together ; 
 
 
 
 
 
 
 
 ; 
 ‘ 
 a 
 : 
 ; 
 
 es 
 

 
 COF 
 have then a quarter of a pound of raw 
 coffee 3 roast it in a frying-pan, and when 
 done of a good colour, while hot, put it 
 into your boiled cream and milk; cover 
 it close, and let it stand for an hour, 
 then put it in the tammy; drain the 
 liquor from, and squeeze it well to get 
 the flavour of the coffee; mix in some 
 clarified sugar, enough to sweeten it, 
 boiled smooth; beat up the yolks of 
 three eggs, which stir in with your 
 cream; rub and squeeze it through the 
 tammy, at the same time add isinglass 
 enough to set it, and pour it in a mould, 
 with ice round it as usual. 
 
 Corres Cream.—Roast one ounce of 
 coffee; put it hot into a pint and a half 
 of boiling cream} boil these together a 
 little, take it off, put in two dried giz- 
 zards; cover this close, Jet it stand one 
 
 hour; sweeten with double-refined su- 
 
 gar; pass it two or three times through 
 a sieve with a wooden spoon; put it into 
 a dish with a tin on the top; set the dish 
 on a gentle stove; put fire on the top 
 upon the tin: when it has taken, set it 
 
 “by. Serve it cold. 
 
 Corres Cream Pdatissiére.*—Infuse a 
 
 - quarter of a pound of fresh roasted coffee 
 
 in three glasses of boiling milk; cover it 
 close, and when nearly cold, pass it 
 through a napkin; pour the infusion by 
 degrees into a stewpan, in which are the 
 yolks of six eggs, two spoonsful of flour, 
 and a grain of salt. Stir and boil the 
 cream as directed, (see Cream Piitis- 
 siére); add to the butter, as therein 
 mentioned, a quarter of a pound of pow- 
 der-sugar, and the same of crushed sweet 
 macaroons. 
 
 Corres au Créme.*—Put two spoons- 
 ful of coffee, with some sugar, into three 
 pints of cold cream; boil it for half an 
 hour, let it stand; beat up the yolks 
 of eight eggs, strain them through a 
 sieve, then mix the whole together. Put 
 it in a bain marie, to simmer over a slow 
 fire, keeping it constantly stirring. 
 
 Corres (/Vhite) Cream.* — Boil for 
 a quarter of an hour a litre of good milk 
 
 ’ with two ounces of roasted coffee, the 
 
 same quantity of raw coffee bruised, and 
 a small piece of lemon-peel ; after having 
 strained the whole through a sieve, add 
 to it halfa pound of powdered sugar, the 
 yolks of six, and the whitesof three eggs, 
 beaten together, with a spoonful of cream. 
 Then place the cream upon a dish, over 
 a stewpan full of boiling water ; when it 
 is set, ice it over with sugar, and passa 
 salamander over it; leave it to cvol before 
 it is served. 
 
 CorFrek (/Vhite) Cream.*—Infuse two 
 ounces of roasted coffee in a gill of boiling 
 cream for half an hour; then strain the 
 
 . 
 
 (180 ) 
 
 COr 
 
 cream through a napkin; ‘sweeten and 
 add three yolks and two whole eggs; 
 mix them well, and pass it through a 
 bolting several times. Heat eight small 
 custard moulds, by dipping them in warm 
 water; having in the mean while boiled 
 some sugar to grand cassé ; pour it into 
 the moulds; then drain and fill them 
 with the preparation, taking care to stir 
 it well. Let them stand over a small 
 fire, but with plenty of fire at the top; 
 when done, turn them on a dish ; heat 
 about a cupful of coffee a /’eax, and pour 
 it over each cream, and serve them. 
 
 CoFFEE Cream.—Boil a calf’s foot in 
 water till it wastes to a pint of jelly ; clear 
 off the sediment and fat. Make a tea- 
 cup of very strong coffee; clear it with 
 « bit of isinglass, to be perfectly bright 5 
 pour it to the jelly, and adda pint of very 
 good cream, and as much fine Lisbon 
 sugar as‘is pleasant; give one boil up, 
 and pour into the dish. 
 
 Tt should jelly, but not be stiff. Ob- 
 serve that your coffee be fresh. 
 
 Corres Cream au Bain Marie.*—In- 
 fuse a quarter of a pound of roasted 
 coffee in six glasses of boiling milk; 
 cover it close till lukewarm, then strain, 
 and mix it a little at a time, with ten 
 yolks, one whole egg, a grain of salt, and 
 tea ounces of sugar. When thoroughly 
 incorporated, strain it again, and finish 
 as usual. See Cream au Bain Marie. 
 
 CoFFEE Creama la Frangaise.*—Roast 
 a quarter of a pound of coffee, and in- 
 fuse it in five glasses of boiling milk; 
 cover it close, and let it stand til luke- 
 warm; then strain, and mix it with ten 
 ounces of powder-sugar, a grain of salt, 
 and the yolks of eight eggs. Then pro- 
 ceed as directed in Cocoa Cream a la 
 Francaise. 
 
 Corres, Créme of, (Liqueur).*—Roast 
 and grind half a pound of the best coffee, 
 and infuse it for a week in three quarts 
 of brandy; at the end of that time distil 
 it in the bazn marie, but be careful not 
 to have too much beat, as in that case 
 the coffee is apt to rise, and by that 
 means spoil the liqueur. Dissolve three 
 pounds and a half of sugar in the same 
 quantity of water} mix it with the li- 
 queur, and then strain it. 
 
 Correr, Small Custards of.* —Mea- 
 sure fifteen of your moulds full of eream, 
 and boil it; and having, in the mean 
 time, lightly roasted three ounces of 
 coffee, throw it into the boiling cream ; 
 cover it close, and Jet it infuse for a 
 quarter of an hour; then pass it through 
 a napkin, and proceed as directed. (See 
 Small Custards.) 
 
 Corres Eggs.—Makesome good ee 
 coffee ; let it rest to clear as usual, an 
 
 
 
 
 

 
 COF ( 181i ) COF 
 
 sweeten it with sugar according to dis- 
 cretion 5; beat up six yolks of eggs, with 
 about four cups of coffee, and sift it; 
 pour this into little moulds in the form 
 of eggs, or of any other, (do not fill them 
 quite), and bake in a mild oven, or a 
 
 utch one, or with a brazing-pan; cover 
 between two fires. They are made after 
 this manner, in the shape of any fruits 
 or birds, if you have proper moulds, 
 either of copper or china, &c. 
 
 Corree Fanchonnettes. * — Roast a 
 quarter of a pound of coffee, and infuse 
 it for a quarter of an hour in three glasses 
 of milk; cover it quite close; pass it 
 through a napkin, and then add it to 
 the other ingredients, and proceed as 
 directed. (See Fanchonnettes). 
 
 ' To flavour these with chocolate, grate 
 a quarter of a pound, and mix with the 
 other ingredients, instead of the coffee; 
 in this latter, two ounces of sugar must 
 be omitted. 
 
 Corres au Fromage.—The mode of in- 
 fusing coffee for creams is by throwing 
 your coffee into the whole of your cream; 
 but in making coffee au fromage, only 
 use one halfof the cream for the infusion, 
 which, when cold, mix with the other 
 half. Beat the whole on ice, add isin- 
 glass, and then fill the mould, &c. &«c. 
 
 Correr Fromage Bavarois, of.* — 
 Having roasted a quarter of a pound of 
 cotfee, put it into two glasses of boiling 
 milk, cover the infusion, and when about 
 jukewarm, pass it through a napkin ; 
 then mix with it half a pound of powder 
 sugar, and six drachms of isinglass, and 
 when they are perfectly incorporated, 
 strain it again. Put your preparation 
 into the vessel with ice, and as soon as it 
 begins to take, mix with it a plate of 
 whipped cream, and finish in the same 
 manner as all other Fromages Bavarois. 
 
 CorFreE Frothed or Whipped.*—Take 
 a quarter of a pound of ground coffee, 
 make a very strong infusion with it, and 
 pass this through a straining bag; having 
 dissolved three quarters of a pound of 
 powder sugar in a pint of double cream, 
 and the yolks of six eggs, put in the cof- 
 fee, of which there should be no more 
 than three cups, and whip it as directed 
 for frothed cream. 
 
 Corrre Ice Cream.— Make three 
 dishes of strong coffee; pour it off very 
 elear, to mix with three half pints of 
 cream, or the same proportion for more 
 or less, and three. quarters of a pound of 
 sugar; boil a moment together, and 
 when cold, ice it. 
 
 Corrse Ice a I Italienne.*—Infuse a 
 quarter of a pound of roasted coffee in a 
 pint of double cream, boiling hot, for two 
 hours, closely covered; half whip the 
 
 whites of nine eggs, and having strained 
 the cream from the coffee, mix it yith 
 them, add half a pound of powder seer, 
 and put it over a gentle fire till it begins 
 to thicken ; then ice it in the usual way. 
 
 Correr au Jaune d’ Guf.*—Put into 
 a basin the yolk of an egg, and some 
 sugar; then gently pour upon them one 
 cup of coffee, carefully beat them to- 
 gether that they may be well mixed $ 
 add to them one cup of water; then put 
 the whole into a bain-marie to warm, 
 keeping it constantly stirring with a 
 spoon to prevent its curdling ; when it 
 is warm, serve it out in cups. You may 
 add to it if you please a teaspoonful of 
 orange flower water. 
 
 Corres Jelly.*—Roast a quarter of a 
 pound of the best coffee, and having made 
 an infusion of it, strain, and add to it two 
 glasses of white brandy, and some lemon- 
 juice, and finish the jelly in the usual 
 way. (See Currant Jelly framboisée.) 
 
 Corres Jelly.*—Roast a quarter of @ 
 pound of coffee over a moderate fire to 
 a fine yellow; take it from the fire, set 
 aside the eighth part of it, and throw the 
 rest into three glasses of nearly boiling 
 water; cover it close, and let it cool. In 
 the meantime, boil half a glass of water, 
 and pour it over the small portion of cof- 
 fee, (which should be ground), adding a 
 little isinglass; when perfectly clear, 
 pour it to the other infusion, having pre- 
 viously strained it through a silk sieve 3 
 filter the whole, and mix it with three 
 quarters of a pound of clarified sugar, 
 and.an ounce of isinglass, and half a glass 
 of kirschwasser. Finish with ice, as 
 usual, 
 
 Correr Milk.—Boil a desert spoonful 
 of ground coffee in nearly a pint of milk, 
 a quarter of an hour; then put into it a 
 shaving or two of isinglass, and clear it; 
 let it boil a few minutes, and set it on 
 the side of the fire to grow fine. 
 
 Corres Parfait Amour. — For four 
 bottles of brandy, take one pound of 
 coffee in powder; a little salt, two cloves, 
 a little cinnamon ; then mix all together 
 for twelve hours before you distil it; two 
 pounds of sugar, two bottles and half a 
 pint ef water, clarified with whites of 
 eggs, filtered through the paper. 
 
 Corres Paste.—To half an ounce of 
 gum dragon, dissolved in a glass of water, 
 put an ounce of coffee powder; sift it in 
 a fine lawn sieve, mix it in a mortar, 
 with as much sugar-powder as is neces- 
 sary to give it a proper consigtence, and 
 finish as all other pastes. 
 
 Corres Pastils.—Take half a pound 
 of pounded loaf sugar, have about the 
 quantity of two cups of coffee made with 
 pecs whicly put to your sugar, and mix 
 
 
 
 
 
COF 
 
 well till you see it makes a royal paste, a 
 little thickish, that you may take it upon 
 a knife; then take halfa sheet of paper, 
 and cover it with little round and flat 
 drops, which we call pasti/s, of the size 
 of a farthing; place it in the stove witha 
 slow fire till it is quite dry, and take it 
 off from the paper. 
 
 - You may make them another way, viz. 
 with ground coffee, which you sift very 
 fine through a sieve, then adding a little 
 water, to bring it tothe proper degree 
 of liquidity, the same as the above. 
 
 Correre (to Roast).* —Coffee should 
 
 never be roasted but at the precise time 
 of its being used, and then it should be 
 watched with the greatest care, and made 
 of a gold colour rather than a brown one ; 
 above all, take care not to burn it, for a 
 very few grains burnt will be sufficient 
 to communicate a bitter and rancid taste 
 to several pounds of coffee. It is the 
 best way to roast it in a roaster, (over a 
 charcoal! fire), which turns with the hand, 
 as by that means it is not forgot, which 
 often is the case when on a spit before 
 the fire. 
 
 ' Corree Sugar.*—Put a cup of strong 
 coffee into a preserving-pan, and add to 
 it a sufficient quantity of powder sugar 
 to make it thick, put it on a moderate 
 fire, stirring it constantly; the moment 
 it begins to bubble, take it off, and add 
 two spoonstul of powder sugar; stir it 
 with a silver spoon, scraping the sugar 
 from the sides of the pan. As it cools it 
 will thicken and become darker; dry it 
 in a stove, and then pass it through a fine 
 sieve. 
 
 Corree (Syrup).*—Take two pounds 
 of ground coffee, infuse one of the pounds 
 of coffee in two pints of water, then let 
 it. stand to settle, when clear, pour it off; 
 then with this liquor infuse the other 
 pound of coffee; boil half a pound of 
 sugar to caramel height, colour it a deep 
 red; then put it into the coffee to dis- 
 solve ; then pour it into a pipkin with 
 another half pound of sugar; carefully 
 close the lid of the pipkin, and let it sim- 
 mer for eight or nine hours; then strain 
 it, and when cold, put it into bottles, cork 
 them hermetically, and keep them in a 
 cool place. 
 
 When it is wanted for use, put some of 
 the syrup into a cup, adding warm water 
 aecording to the strength you wish to 
 drink your coffee. 
 
 The syrup of coffee is most. useful in 
 travelling, when there is not time or 
 conveniences for making coffee in the 
 usual manner. 
 
 Corres Tari.—Mix a little flour and 
 cream, with one or two cups of good 
 clear coffee, a bit of sugaryand three 
 
 ( 182) 
 
 COF> 
 
 eggs; boil it abont half an hour, stirring? 
 
 continually, for fear it should catch at 
 bottom ; put it into the paste, and whites: 
 of eggs beat up and frothed upon it; 
 without top-crust. er i 
 
 Corrser Wafers.—To a common table-. 
 spoonful of ground coffee, put a quarter 
 of a pound of sugar powder, and a quar- 
 ter of a pound of fine flour; mix them 
 well together, with as much good cream, 
 as will make the paste or batter pour out 
 pretty thick from the spoon; the paste 
 being prepared,.warm the wafer iron. 
 on both sides, and rub it over with some 
 butter, tied ina linen bag, or a bit of 
 virgin wax; pour a spoonful of the bat- 
 ter, and bake over a smart fire, turning 
 the iron once or twice, until the wafer is 
 done on both sides of a fine brown 
 colour; if you would have them twisted, 
 put them upon a mould, ready at hand 
 for that purpose; put it up directly, as 
 you take it out, and press it to the shape 
 of whatever form you please, and so con- 
 tinue; always keep them in a warm 
 place. 
 
 Corree (whzpped).—Upon three half 
 pints of cream, put two cups of strong 
 coffee cleared; add four yolks of new-laid 
 eggs beat up, half a pound of sugar, and 
 about as much more cream. 
 
 Corres @ l’eau,Cream au bain marie.* 
 —Infuse a quarter ofa pound of ground 
 coffee in a glass of boiling water, let it 
 stand, and when the coffee is settled, 
 pour off the liquor into a preserving pan, 
 in which is a quarter of a pound of sugar 
 boiled to caramel; cover this closely, 
 and dissolve the sugar over hot ashes. 
 Then pour the coffee into five glasses of 
 hot milk; mix them with the yolks of ten 
 eggs and one whole, six ounces of powder 
 sugar, and a grain of salt. Strain the 
 cream, and finish in the usual way. See 
 Cream au bain marie. 
 
 Corres @ l’eau, Cream a la Fran- 
 ¢aise.*—Infuse a quarter of a pound of 
 ground coffee in a glass of boiling water, 
 when the coffee is precipitated, pour it 
 off clear; boil a quarter of a~pound of 
 sugar to caramel, pour the coffee into it, 
 and then put it on hot ashes, that the 
 sugar may dissolve gently, and when it 
 is perfectly melted, stir in gradually the 
 yolks of eight eggs, four glasses of boiling 
 milk, and six ounces of sugar; after 
 which put it on a moderate fire, stirring 
 with a wooden spoon ; when it begins to 
 simmer, pass it through a fine sieve, and 
 let it stand till lukewarm ; then mix in 
 six drachms of clarified isinglass, and 
 finish as Cream &@ la Franegaése. 
 
 Corre ad Veau, whipped Cream.*— 
 Infuse two ounces of fresh ground coffee 
 in half a glass of water; and when the 
 
 
 
 
 

 
 will be hard; add forcemeat ba 
 
 Ma COL ( 183 ) 
 
 infusion is drawn off clear, put it to two 
 ounces of sugar boiled to caramel; place 
 it over hot ashes, and when the sugar is 
 dissolved, let it cool; then mix it, and 
 four ounces of powder sugar, with the 
 whipped cream. See thatarticle. _ 
 
 Corres d l'eau, Fromage Bavarois.* 
 —-Put a quarter of a pound of ground cof- 
 fee gradually into two glasses of boiling 
 water; give it one boil, and when the 
 froth is gone, put in a small piece of 
 isinglass; let it stand a little while, 
 and then pour it off clear. Add to this 
 liquid half a pound of powder sugar, and 
 six drachms of isinglass; proceed after 
 this in the usual way. 
 
 COLLOPS.—Cut some veal cutlets ; 
 iry them a good brown, but not too 
 much; take some good gravy, thicken 
 it with a little flour, boil it a few minutes ; 
 add cayenne, catsup, truffles, morels, 
 salt, mushrooms pickled, grated lemon- 
 peel; simmer this up, just heat the col- 
 jops through, add what gravy came from 
 them, but do not let them boil, or they 
 
 lls, hard 
 yolks of eggs; lay round little slices of 
 bacon, notched and toasted, and sliced 
 lemon. 
 
 Cottors @ la Béchamelle.—Soak a slice 
 of ham, with a- bit of butter, chopped 
 parsley, shalots, and half a bay leaf; sim- 
 mer these on a slow fire, about a quarter 
 ofan hour; then add a spoonful of good 
 ‘cullis, as mueh cream, and a little flour 
 and pepper; reduce the liquor till quite 
 thick, and strain it in a sieve; cut the 
 breasts of roasted poultry into small bits; 
 put the meat into the sauce, with the 
 yolk of one egg, and give them a few 
 boilings together; cut also thin bits of 
 paste, to what form you please, put this 
 ragotit between two pieces, pinch all 
 round to secure the sauce, and fry them 
 of a fine brown colour. 
 
 Coutors @ la Parisienne.*—Roll out 
 about-a pound of drioche paste very thin, 
 and lay on it at intervals, beginning at 
 two inches from the edge, small portions 
 of minced fowl or game, moisten the paste 
 round each portion lightly, turn the plain 
 part over, and with a round paste cutter, 
 cut out the collops, taking care that the 
 minced meat is in the centre of each. 
 Leave them for two hours on a well- 
 floured tin, fry them in a warm pan, 
 and when of the proper colour, drain 
 them on a napkin, and serve them. 
 
 Coutors of Preserves.* — Roll out 
 some pufl-paste very thin, wet it, and 
 lay on it at intervals whatever preserves 
 you think proper, roll your paste over, 
 press the ends together, and lay them on 
 a tin; just before they are wanted, fry 
 
 COL 
 
 them lightly; drain and sprinkle them 
 with sugar; glaze and serve them. 
 
 Fresh fruits may be used also, first 
 stewing the fruit. 
 
 Cottorps @ fa Russe.* Break four 
 eggs into a stewpan, and mix with them 
 two spoonsful of ficur, then half a glass of 
 good cream, a spoonful of warm butter, 
 and a grain of salt; when these are well 
 mixed together, pour some of it intoa 
 
 | large frying-pan, and fry it of a light 
 
 ‘colour on both sides; then take it out, 
 and fry more in the same way, like pan- 
 cakes, until you have a dozen very thin, 
 cut each in half, and trim them into ob- 
 long pieces all the same size: lay on 
 each some guenelle, minced fowl or game, 
 as if for croguettes ; wrap the fried batter 
 round it, wetting the edges, that they 
 may adhere properly, with a little of the 
 batter, having reserved some for the pure 
 pose ; then have ready beaten, six eggs 
 and a little salt, mask them with bread- 
 crumbs, fry them of a good colour, and 
 serve them quickly. j 
 
 Cottors, Scotch. — Cut veal cutlets 
 (taken from the fillet) into small thin 
 pieces, and fry them in a little boiling 
 lard till ofa light brown colour. Drain 
 them dry, put them into a stewpan, add 
 cullis, stewed mushrooms, some blanched 
 truffles, morels, pieces of artichoke bot- 
 toms, some slices of throat sweetbreads, 
 and egg balls. Let them simmer over a 
 slow fire till tender, season to the palate, 
 and serve them with rashers of broiled 
 bacon round them. ; 
 
 COLOURING (for Jellies, Cakes, &¢.) 
 —For a beautiful red, boil fifteen grains 
 of cochineal in the finest powder, with a 
 drachm and a half of cream of tartar, in 
 half a pint of water very slowly, half an 
 hour. Add, in boiling, a bit of alum the 
 size of a pea. Or use beet-root sliced, 
 and some liquor poured over. 
 
 For white, usealmonds finely powdered 
 with a little drop of water; or use 
 cream. 
 
 For yellow, yolks of eggs, or a bit 
 of saffron steeped in the liquor, and 
 squeezed. 
 
 For green, pound spinach-leaves, or 
 beet-leaves, express the juice, and boil 
 in a teacupful in a saucepan of water, to 
 take off the rawness. 
 
 COLTSFOOT (Syrup of). — Take of 
 coltsfoot six ounces, maidenhair two 
 ounces, hyssop one ounce, liquorice-root 
 one ounce; boil them in two quarts of 
 spring water till one-fourth is consumed ; 
 then strain it, and put to the liquor two 
 pounds of fine powder-sugar ;_ clarify it 
 with the whites of eggs, and boil it till it 
 is nearly as thick as honey. 
 
 RQ 
 
 
 
COR 
 
 CONSERVES, Dried.—For all sorts of 
 conserves, the sugar should be prepared 
 to the ninth degree, according to the 
 quantity wanted; they are all made 
 much after the same manner, the only 
 difference being in the quantity of fruits 
 proposed. Conserves are made. with all 
 sorts of sweetmeat marmalade, sifted in 
 a sieve, and soaked pretty dry over a 
 slow fire; use about halfa pound of the 
 sugar thus prepared, to a quarter of a 
 pound of sweetmeat marmalade; take 
 the sugar off the fire to work them well 
 together; warm the whole for a moment, 
 and pour it into paper cases made for 
 the purpose ; when itis cool it may be 
 cut into cakes of what size you please. 
 
 Conserve 0f Four Fruits.* — Take 
 strawberries, currants, cherries, and 
 raspberries, of each a quarter of a pound, 
 and three pounds of sugar. Bruise your 
 fruit, and having strained off the juice, 
 put it in a saucepan over a gentle fire, 
 stirring it till reduced to half. Dissolve 
 the sugar, skim, and boil it to cassé ; 
 take it from the fire while you put in the 
 juice, then put it on again, and give it 
 one fboil, take it off, and keep stirring 
 till the sugar bubbles, when the con- 
 serve may be poured into moulds. 
 
 Conserves, Hard in Moulds.*—These 
 are made inthe same manner as other 
 conserves, except that they are com- 
 posed of sugar, and distilled aromatic 
 water; and may be coloured like pas- 
 
 tils. 
 
 CONSOMME.*— Take eight or ten 
 pounds of beef-steaks, eight old hens, 
 two young ones, and four knuckles ef 
 veal ; put these into a large pot, and fill 
 it with strong broth ; skim it well, cool- 
 ing it three or four times to make the 
 scum rise, after which let it boil gently 3 
 put into the pot carrots, turnips, onions, 
 and three cloves. When your meat is 
 sufficiently done, pass the liquor through 
 a fine napkin or silk sieve, that it may 
 be very clear. No salt need be put in 
 if strong broth be used. 
 
 ConsomME of Game.*—Is made in the 
 same manner as with poultry, substitut- 
 ing the backs, &c. of partridges or other 
 game for the trimmings of fowls. 
 
 _ConsomME Of Poultry.*—Lay a few 
 slices of ham and veal at the bottom of a 
 stewpan, and on them the trimmings of 
 
 oultry, cover them with cansommé, and 
 
 etit stand over a slow fire till the meat 
 is quite warmed through ; then add more 
 consommé, mushrooms, parsley and scal- 
 lions, and then let the whole continue to 
 boil tilldone. Strain it through:a silk 
 sieve, and set it by for use. 
 
 CORIANDER Dragées.— Take any 
 quantity of coriander seeds, put them in 
 
 ( 184) 
 
 cou 
 
 the tossing-pan over the fire, and let — 
 
 them warm; when they are warm throw 
 in about half a glass of vinegar, stir them 
 
 well till they are dry; have clarified — 
 sugar, which boil in another pan; then — 
 when the corianders are dry, add a little’ 
 
 gum to them, and do the same again till 
 
 they are dry, and continue so doing till 
 
 you see the corianders are covered to 
 the size you want to have them ; when 
 that is done, take the corianders out 
 from the pan, wash them well, and put 
 them in again, and stir them well till 
 
 they are all warm; then take your clari- _ 
 
 fied sugar, which you have previously 
 boiled to the first degree; when this is 
 
 | done, put it in an instrument of copper, 
 made on purpose for the operation, and 
 
 at the bottom of which there is a little 
 hole ; hang it up by a packthread string, 
 that the sugar may fall from about a yard 
 height into the pan where the corianders 
 are; while the sugar falls into your pan 
 keep stirring well your dragées till you 
 see they are well pearled over, or rough 
 and grainy; when they are sufficiently 
 
 so, take them out, and place them in the 
 
 stove to finish drying. . 
 CortanpDERr Jces.—Bruise an ounce of 
 coriander seed, infuse them about an 
 
 hour in a pint of warm water, with halfa_ 
 pound of sugar, and sift through a nap- — 
 
 kin 5 then finish like otner ices. 
 
 CorianpeR Sugared.* —These seeds i3 
 
 are sugared in the same manner as 
 sugared almonds. 
 
 CorrannEerR /Vater.—Having cleared 
 your coriander seeds from the husks, put 
 a handful into a quart of water, with a 
 quarter of a pound of sugar, and set it 
 by to infuse for two or three hours; then 
 pour the liquor out of one pot into ano- 
 ther; strain it, and keep it for use. 
 
 COUGLAUFFLE German.*—Take 
 three pounds of flour, an ounce and a 
 half of yeast, an ounce of fine salt, a 
 quarter of a pound of sugar, twelve eggs, 
 the yolks of twelve more, twe pounds of 
 fresh butter, three glasses of milk, and a 
 quarter of a pound of sweet almonds. 
 Proceed with these materials in the fol- 
 lowing manner :—put the butter (having 
 slightly warmed half a pound of it,) into 
 a glazed pan, and with a large wooden 
 spoon work it up for six or seven mi- 
 nutes; then put in two whole eggs, and 
 stir it two minutes; then add three 
 yolks, and stir again two minutes 3 in this 
 manner put in the wholenumber of eggs 
 and yolks; which will produce a kind of 
 smooth cream, Then by degrees mix in 
 two pounds of the flour, dissolve the 
 yeast in aglass of warm milk, strain it 
 through a napkin, stir this in well, with 
 another half pound of flour; make a 
 
 
 
 —— OO ee 
 

 
 cow ( 185 ) COW 
 
 hollow in the paste, in which put the 
 salt and sugar in powder; afterwards 
 pour on it a glass of hot milk, and mix 
 the whole together with the remainder 
 of the flour; continue to work it up 
 for Some minutes after the whole in- 
 gredieats are put in, adding a small 
 quantity of warm milk, which will render 
 it smooth. Have a mould ready, butter 
 it, and lay the sweet almonds, each cut 
 in half, over the bottom of the mould, in 
 forms, on which pour the paste care- 
 lly, and in small quantities, so as not 
 to derange the almonds. Place your 
 mould in a warm, but not a hot place, 
 that the cake may rise properly3 and 
 when that operation has taken place, put 
 if into a moderate oven, which should be 
 kept closed ; in an hour’s time look at 
 the Couglaufie, and if it be flexible, and 
 of a light colour, let it remain thirty or 
 forty minutes longer; but if it be firm 
 and red it is sufficiently done; when 
 taken from the mould, put it into the oven 
 again for a few minutes. 
 
 CouctLaurries Smail.* — To make a 
 dozen small couglaufiles, take three quar- 
 ters of a pound of flour, three drachms 
 of yeast, two of salt, two whole eggs, 
 three yolks, two ounces.of sugar, a little 
 cream, and halfa pound of butter. The 
 preparation is made the same as the 
 German Couglaufie. When the paste 
 is made, divide it into twelve equal parts; 
 butter a dozen small biscuit moulds, and 
 fill each with your preparation, and let 
 them stand: when risen so as to fill the 
 moulds, put them into a brisk oven, and 
 take them out as soon as they are of a 
 light colonr. 
 
 COUQUES.*—Put into a saucepan the 
 yolks of sixteen eggs, the rinds of two 
 lemons, half an ounce of salt, and two 
 ounces of sugar; on these pour a pint of 
 boiling cream, stirring it quick; set it 
 on the fire, but donot let it boil, strain it 
 through a bolting, and then let it cool; 
 take two pounds of flour, and make a 
 quarter of it into leaven with half an 
 ounce of yeast and a little warm water, 
 keep it rather moist, and put it into a 
 warm place to rise: in the meantime, 
 make the remainder of the flour into a 
 paste, with the cream and a quarter of a 
 pound of butter, knead it up five or six 
 times ; then put in the leaven, and knead 
 if again twice; tie it up in a floured 
 cloth, and set it in a warm place. In 
 about two hours take it out, and cut the 
 paste in pieces the size of an egg, form 
 them to that shape, and lay them on a 
 baking tin, and leave them for half an 
 hour to rise, then dorez and bake them 
 in ahot oven; when done, open each on 
 one side, take out alittle of the crumb, 
 
 in the place of which put a bit of butter 
 worked up with a little salt, and serve 
 
 them. 
 
 COURT BOUILLON.*—Cut a proper 
 quantity of carrots, onions, celery, and 
 turnips, and put them into a saucepan 
 with butter, parsley, garlic, thyme, 
 basil, salt, a mégnonette and cloves; 
 sweat them over a gentle fire ; add white 
 wine vinegar or verjuice; boil, and then 
 strain it, and serve it with whatever you 
 may require itfor. It is generally used 
 for fish. 
 
 Court Bouttion for ail sorts of Fresh 
 Water Fish.*— Pat some water into a 
 fish-kettle, with a quart of white wine, a 
 slice of butter, salt, pepper, a large 
 bunch of parsley and young onions, a 
 clove of garlic, thyme, bay-leaves, and 
 basil all tiedjtogether, some sliced onions 
 and some carrots ; boil the fish in this 
 couré bouillon, (which will serve. for 
 several times) and do not scale it; when 
 the fish will admit of it, take care to boil 
 it wrapped in a napkin, which makes it 
 more easy to take out without danger of 
 breaking. 
 
 COW-HEEL Boiled.—Boil a cow-heel 
 very gently in a large saucepan of soft 
 water, with nearly a quart of milk, some 
 salt, and four or five large onions ; when 
 very tender the cow-heel will be done 
 enough. Serve with the onions. 
 
 Cow-HEeL Soup.—Take six pounds of 
 mutton, five pounds of beef, and four of 
 veal, the coarsest pieces will do; cut 
 them across with a knife; put them into 
 a pot with an old fowl beat to pieces, and 
 the knuckle part of a ham: let these 
 stew, without any liquor, over a very 
 slow fire, but take care it does not burn 
 to the pot; when it begins to stick to 
 the bottom, stir it about, and then put 
 in some good beef broth that has been 
 well skimmed from the fat; put in 
 some turnips, carrots and celery cut 
 small, a bunch of sweet herbs and a bay- 
 leaf, add some clear broth, and let 
 it stew about an hour; while this is 
 doing, take a cow-heel, splitit, and set 
 it on to boilin some of the same broth ; 
 when it is very tender, take it off, and 
 set on a stewpan with some crusts of 
 bread, and some more broth ; let them 
 soak for eight or ten minutes ; when the 
 soup is stewed enough, lay the crust in 
 atureen, the two halves of the cow-heel 
 upon them, and then pour on the soup; 
 which will be very rich and good. 
 
 -COW’S UDDER, and Verjuice Sauce. 
 —Cut the udder in pieces, and put it into 
 astewpan, with chopped parsley, chib- 
 bol, mushrooms, a clove of garlic, and 
 butter; letit catch; then add a giass of 
 wags wine, broth, pepper and salt; 
 
 
 
 | 
 
CRA 
 
 simmer it to a thick sauce ; then make 
 a liatsonwith the yolks of two eggs and 
 broth; when ready add aspoonful of ver- 
 juice, orlemon. _ "i 
 
 - COWSLIP Pudding.—Get the flowers 
 of a peck of cowslips, cut, and pound 
 them small, with half a pound of Na- 
 ples biscuits grated, and three pints of 
 cream. 
 them off the fire, and beat up sixteen 
 eggs with a little cream and rose-water. 
 Sweeten to your palate. Mix it all well 
 together ; butter a dish, and pour it in. 
 Bake it, and when done throw fine sugar 
 over, and serve it up. 
 
 Note.—New milk will do when you 
 cannet get cream. 
 
 Cowsuie Wme.*—One gallon of water, 
 three pounds of lump-sugar, one Seville 
 orange, and one lemon to every gallon of 
 cowslip pips. First boil the sugar and 
 water an hour, skim it clear, and when 
 boiling, pour it out, and let it stand till 
 nearly cold; then put it into the barrel, 
 upon the pips, and about a teacupful 
 _Of yeast to eight gallons of wine. Peel 
 haif the number of oranges and lemons, 
 squeeze the juice into the cask, cut the 
 remainder into slices, which add with 
 the peels, When the fermentation 
 ceases, or has lasted a sufficient time, 
 put to the whole a little brandy. 
 
 CRACKNELS.—Mix a quart of flour, 
 half a nutmeg grated, the yolks of four 
 eggs beaten, with four spoonsful of rose- 
 water, into a stiff paste, with cold water; 
 then rub in a pound of butter, and make 
 into a cracknel shape ; put them intoa 
 kettle of boiling water, and boil them till 
 they swim; then take them out, and put 
 them into cold water; when hardened, 
 lay them out to dry, and bake them on 
 tin plates. 
 
 Crackne.s( Small Soft)*.—Blanch half 
 a pound of sweet almonds, and pound 
 them to a fine paste, adding to them by 
 degrees six eggs; when thoroughly 
 pounded, pour on them a pound of pow- 
 der sugar, the same of.butter, and the 
 rinds ef two lemons grated; beat up 
 these ingredients in. the mortar: put a 
 pound of flour on a slab, and having 
 poured the almond paste on it, knead 
 them together until they are well incor- 
 porated; roll it out, and cut the crack- 
 nels into such forms as you may think 
 proper, rub them with yolk of egg, and 
 strew over them powder sugar or cinna- 
 mon: then lay them ona buttered tin, 
 and bake them in a moderate oven, tak- 
 ing great care that they do not burn. 
 When done, put them into glasses, and 
 if preserved in a dry place they are the 
 better for keeping. 
 
 Crack-Nuts. — Mix together eight 
 
 - €186) 3 
 : ounces of flour, and eight ounces of su~ 
 
 Boil them a little, then take | 
 legs will be stiff, an 
 
 | berries, and boile 
 
 
 
 CRA 
 
 gar; melt four ounces of butter in two 
 
 | spoonsful of raisin wine; then, with fou 
 
 eggs beaten and strained, make it int 
 
 a paste; add carraways, roll itout as thin — 4 
 
 as paper, cut with the top of a fs 
 dust 
 
 | wash with the white of an egg, an 
 
 sugar over. Aig Fe: 
 CRABS.—If fresh, the joints of the 
 a the inside has an — 
 agreeable smell. When light, they are 
 watery; therefore, always choose the 
 
 | heaviest. They are stale when the eyes. 
 
 look dead. ed: 
 Cras, to Boil.*—Choose: your crab of 
 
 the middling size, put it mto boiling 
 | water with salt in it, keep it boiling for 
 about three quarters of an hour; when 
 
 done, wipe the shell quite clean, and 
 rub it over with a little butter. 
 
 should be broken off, and the shell — 
 cracked carefully, the tail cutdown the 
 middle, and body sent up whole. | 
 Crass, browned, and servedin the Shella 
 —Leave the great shell whole, mince all 
 
 the fish, shred some parsley, mushrooms . q 
 
 or trufiles, alittle young onion ; fry these; 
 put in the minced crab, with the inside 
 bruised, some pepper, salt, and grated 
 lemon-peel; stir this about, shake on 
 some flour, and add a little lemon-juice, 
 with some good gravy; let this simmer 
 up; fill the shell or shells; strew over 
 bread-crumbs; brown them ina Dutch 
 oven, or with asalamander. 
 Crags, Buttered.—Pick out the fish, 
 bruise the inside, beat it in a little gravy, 
 with a little wine, some pepper, salt, 
 
 | nutmeg, a few bread-crumbs, a piece of 
 | butter, with a very little flour, some 
 
 vinegar or lemon-juice. " 
 Cras, Fareed. —Boil a crab, take the 
 
 / meat out of the shell, and mince. the. 
 
 claws. witha fresh eel; season it with 
 salt, cloves, mace, and sweet herbs, 
 shred small; mix them with the yolks of 
 eggs; add grapes, maceeneraer or bar- 
 
 artichokes eut. in 
 dice, if in season, or asparagus ye. ; 
 
 / some almond paste, the meat of the bo 
 | of the crab, and some bread grated j 
 
 fill the shells with this compound, an 
 
 also make some of it into balls, put them 
 ' into a dish with white wine and butter, 
 -and bake them in a gentle oven; when 
 i they are baked, put them into another 
 | dish, and serve them with beaten butter, 
 | large mace, scalded grapes, gooseberries, 
 or barberries, slices of orange or lemon, 
 | and the yolks of raw eggs 
 
 dissolved in 
 claret or white wine, and beat up with 
 thick butter; pour this on the fish, gar- 
 
 nish with slices of lemon, stick the balls 
 of farced meat with pistachios, sliced al-- 
 
 Before 
 | they are sent to table, the largeclaws 
 
 
 

 
 CRA 
 
 monds, pine-apple seeds, or some pretty 
 cuts in paste. i 
 
 Cras Pie.—Take half a dozen crabs, 
 boil them, and take the meat out of the 
 shells, season it with salt and nutmeg, 
 then soak the meat taken out of the 
 bodies with claret wine, cinnamon, some 
 ginger, butter, and juice of orange; make 
 
 our pie, lay some butter in the bottom, 
 ay in the meat with artichoke-bottoms, 
 the yolks of three or four hard eggs, 
 chopped small; asparagus, large mace, 
 barberries, grapes, dates, slices of orange 
 and butter. When it is baked, liquor it 
 with some of the meat out of the bodies 
 of the crabs, mingled with cream cor 
 awn butter. 
 
 CRANBERRIES (different ways of 
 dressing).—For pies and puddings, with 
 a good deal of sugar. i 
 
 Stewed in a jar, with the same} this 
 Way they eat well with bread, and are 
 very wholesome. Thus done, pressed, 
 and strained, the juice makes a fine drink 
 for people in fevers. 
 CranperryJelly.—Make a very strong 
 isinglass jelly. When cold, mix it with 
 a double quantity of cranberry-juice 
 pressed, as directed in The different 
 ways of dressing Cranberries; sweeten it, 
 and boilit up ; then strain it intoa shape. 
 The sugar must be good lump, or the 
 jelly will not be clear. : 
 
 Cranperry and Rice Jelly.—Boil and 
 press the fruit, strain the juice, and, by 
 degrees, mix into it as much ground rice 
 as will, when boiled, thicken to a jelly; 
 boil it gently, stirring it, and sweeten to 
 your taste. Put it in a basin or form, 
 and serve ¢o eat with milk or cream. 
 
 CranBerry Jart.—This tart is made 
 like all other fruit tarts; the best cran- 
 berries should be used and well washed 5 
 a quarter of a pound of sugar is the pro- 
 per quantity for a es of cranberries; 
 to this must be added the juice of half a 
 lemon. Serve it cold. 
 
 CRAY-FISH, Bisque of. —Take about 
 fifty or sixty cray-fish, stew them ina 
 little water, with carrots, onions, par- 
 sley, thyme, bay-leaves, salt, and pep- 
 per, for about an hour, then drain, and 
 take them out of their shells; and having 
 laid aside thirty of the tails whole, pound 
 the remainder of the meat with the 
 breasts of two roast fowls, the crumbs of 
 two French rolls, previously soaked in 
 rich broth, and the yolks of three hard 
 eggs. Boil the shells in a little broth, 
 and with the liquor, dilute the pounded 
 meat, and rub the whole through a silk 
 sieve. Boil a pint and a half of cream, 
 keep it stirring, and pour on the soup; 
 season it, and add the coral of a lobster 
 ‘pounded, and mixed with a little broth; 
 
 ( 187 ) 
 
 CRA 
 
 set the whole on the fire, but do not let 
 it boil. When quite done, pour it 
 into the tureen on some previously 
 soaked bread, and put the tails which 
 old reserved, on the soup, and serve it 
 
 ot. 
 Cray-Fisu, Brotled.*—The fish being 
 boiled, take them out of their shells, and 
 soak them for a quarter of an hour in 
 white wine, with pepper, salt, and shred 
 parsley ; soak also in the same way, an 
 equal number of fish roes; tie these, al- 
 ternately, on skewers, Cip them in egg, 
 bread them lightly, and broil them of 
 a nice colour. 
 
 Cray-Fisu Butter (Sauce of).*—Boil 
 your cray-fish in water, with vinegar, 
 parsley, salt, and pepper ; take the meat 
 from the shells, dry and pound it well 
 with butter, set the whole on a gentle 
 fire for a quarter of an hour, and pass it 
 through a sieve into abasin of cold water 
 and let it congeal. The shells must 
 likewise be pounded, and mix them with 
 the rest; if they donot make it sufficiently 
 red, add a little orcanette root. 
 
 Cray-FisH @ la Calonne.*—Take the 
 number of cray-fish you may want, as 
 fresh as possible ; split each in half, and 
 put them into a stewpan with white 
 wine, a little oil, a sliced lemon, salt and 
 pepper, let them stew in this till done; 
 then dish them; add to the liquor some 
 blond, reduce, and strain it, and pour it 
 over your cray-fish. 
 
 Cray-FisH Cheese.*—Having washed 
 and boiled the fish, as usual, take off the 
 small clawsand tails, and set them aside. 
 Chop up the meat that remains in the 
 shells with some other fish, artichoke- 
 bottoms, sweet herbs, and butter; mix 
 them well, and put itin a dish in the 
 form of a small cheese, round which lay 
 the tails; cover it with bread-crumbs, 
 and colour it in the oven for fifteen 
 minutes. 
 
 Cray-FisH Cream.—Boil apint of cream 
 and some fine. sugar; reduce it to about 
 half; pound the carcasses of eight or 
 more cray-fish ; put them to this cream, 
 with a fowl’s gizzard, and boil for 
 about aquarter of an hour; then strain it 
 several times, and bake it between two 
 slow fires. 
 
 Cray-FisH (Cullis of ).*—Wash and 
 boil about thirty cray-fish in plain water, 
 then take off the shells, and pound them 
 well with the meat of the fish, and a 
 dozen almonds. Cut a pound anda half 
 of fillet of veal, and some ham into 
 slices, and put them into a saucepan 
 with an onion, carrots, and parsnips; 
 do them until they are about the con- 
 sistence of veal gravy; then add a little 
 flour and melted bacon; put them on 
 
 
 

 
 CRA (188 ) CRE 
 
 again, and keep them stirring ; moisten 
 the whole with good ries ih and add 
 salt, pepper, cloves, basil, parsley 
 scallions, champignons, truffles, an 
 
 crusts of bread ; simmerit, take out the 
 veal, put to it the pounded cray-fish, and 
 then strain it. 
 
 To make this cullis maigre, substitute 
 butter for the bacon, and moisten it with 
 fish broth. 
 
 Cray-FisH (Cullis of, au gras).* — 
 Takeabout thirty cray-fish of a moderate 
 size, and after several times washing 
 them, boil them in water; then pick 
 them and put the shells aside, pound 
 them and twelve sweet almonds and the 
 eray-fish well in a mortar; then takea 
 fillet of veal and a piece of ham, cut 
 them into slices with an onion, and add 
 some slices of carrots and parsnips ; when 
 the whole has taken colour, add some 
 melted bacon anda little flour ; let it sim- 
 mer, stirring it well; then moisten the 
 whole with some good atock or broth. 
 Add salt, pepper, cloves, basil, parsley, 
 young onions, mushrooms, truffles, crusts 
 of bread, and let it simmer; then take 
 out the veal, dilute the contents of the 
 mortar with the juice, and strain the 
 whole*through a sieve. 
 
 Cray-Fisn (Cullis of, aumaigre).—In- 
 
 stead of melted bacon, substitute butter; 
 let whatever you make it of be only half 
 browned, anid moisten it with good fish 
 liquor; but, of course, acullis az matgre 
 can never equal the excellence of a cullis 
 au gras. 
 . Cray-risu, Potted.— Having boiled 
 the fish in salt and water, and picked out 
 all the meat, sprinkle them with spice, 
 pepper, and salt, and then pound it 
 toa fine paste, adding a little butter; 
 put it into pots, and cover them with 
 clarified butter. 
 
 Crab is potted in the same way. 
 
 Cray-Fisn ad la Provencale.* — Boil 
 your fish in equal quantities of wine and 
 water, with salt, lemon, sweet herbs; 
 shell them, remove the smali claws, and 
 simmer them for halfan hour in whatever 
 
 “sauce you please. Serve them with the 
 
 sauce poured over, and around them. 
 Cray-FisH, au Restaurant Glacé.*— 
 Boil your fish in good broth, with two 
 slices of veal, cut in dice; and when 
 done, put them in your dish; add tothe 
 liquor some veal or fowl gravy, and 
 reduce it toa jelly, which pour over the 
 cray-fish, put them in‘a cool place, that 
 the jelly may set. Serve cold. 
 Cray-FrisuH, Roasted.*—Put the fish 
 to soak in hot wine, but donot boilthem; 
 when well drained, stuff then with 
 sweet herbs, butter, salt, pepper, and 
 basil; fasten them with skewers on a 
 
 spit, and roast them before a gentle fire; 
 baste them with their own dripping or 
 boiling wine. — ; ge 
 
 Cray-risu, Salad of.*—Boil cray-fish | 
 as usual, take them from the shells, put 
 them into a salad-bow! with anchovies, 
 artichoke-bottoms, and seasoned like . 
 other salads. — pes Br 
 
 Cray-Fish Soup.—Put some eels, 
 flounders, &c. into cold water, set them 
 on the fire, and when near boiling, skim, 
 and add to it onions, carrots, parsley, 
 and whole pepper. Take about fifty 
 cray-fish, and having taken them from 
 their shells, put them into the fish-broth, 
 also the small claws and tails, finely 
 pounded ; let them boil for an hour, then 
 strain it off; add some crusts of bread, 
 and the spawn of a lobster pounded. 
 
 Cray-Fiso Soup.—Boil six whitings, 
 and a large eel, with as much water as 
 will just cover them; skim them clean, 
 and put in whole pepper, mace, gingers 
 parsley, an onion, a little thyme, and 
 three cloves ; boil them toa mash. Pick 
 fifty cray-fish, pound the shells, and a 
 small roll, but first boil them with @ 
 little water, vinegar, salt, and herbs; 
 put this liquor over the shells, on asieve ; 
 then pour the other soup clear from the 
 sediment; chop a lobster, and add this 
 to it, with a quart of good beef gravy; 
 and also the tails of the cray-fish, and 
 some flour and butter, and season ac- 
 cording to your taste. : 
 
 CREAM, a PAnglaise.*—Take two 
 yolks of eggs, a quarter of a pound of 
 powder-sugar, two ounces of candied 
 orange and lemon-peel, five ounces of 
 blanched pistachio nuts, beat these al} 
 up ina mortar; add to them a pint of 
 good milk, and boil them over a gentle 
 fire, stirring it frequently to prevent its 
 burning. When done, add five or six 
 dreps of orange-flower water, pour the 
 whole on a dish, and set it over the fire 
 till the edges are brown; sprinkle sugar 
 over, and salamander it. 
 
 CreaM, au Bain-marie.*.— Mix up 
 whatever ingredient of which the cream. 
 is to be made, with eggs and sugar; for 
 the proportions, see the respective ar- 
 ticles ; strain them through a fine sieve, 
 and pour the preparation into a mould 
 lightly buttered within side. Put this 
 mould into a large saucepan, with a suf- 
 ficient quantity of boiling water to reach 
 within an inch of the mould; place the 
 saucepan on hot ashes, cover it, and 
 place hot coals on the lid; renew the fire 
 underneath occasionally, so as to keep 
 the water at the same temperature, that 
 is, nearly, but never quite, boiling for 
 an hour and a half; then, ifthe cream is 
 properly set, which may be known by 
 
 
 

 
 CRE 
 
 touching it with your finger, and observ- 
 ing whether it may be easily detached 
 from the mould, take it from the dain- 
 marie and let it stand; when no more 
 than lukewarm, turn it out on your dish. 
 
 It sometimes happens, unavoidably, 
 that bubbles arise on the surface of the 
 cream; in such a case, boil a glass of 
 cream, and add to it, by degrees, three 
 
 yolks of eggs; stir it constantly witha | 
 
 wooden spoon; mix three ounces of fine 
 Sugar with it, and continue stirring it 
 over the fire, till of a proper consistence, 
 and on the point of boiling, then take it 
 off and strain it. When the cream is 
 ready for table, cover it completely with 
 the last made cream, which will hide its 
 defects. 
 
 Cream Biscutts.— Break six eggs, 
 separate the yolks and whites, beat the 
 former with six ounces of powder-sugar, 
 and thesame of flour; whisk the whites, 
 and then mix them together; add to it 
 whipped cream, in proportion to the 
 sugar and flour, stir it carefully, pour 
 this into moulds or paper cases, and 
 bake. | 
 
 Cream Biscuits.*—Take six ounces 
 of flour, two of powder-sugar, a pound 
 anda half of cream, and the whites of 
 twelve eggs; beat up the latter with the 
 sugar and flour; whip the cream, and 
 lay iton a sieve. When well drained, 
 mix them together, and put the prepa- 
 ration into cases, and bake in the usual 
 way. 
 
 Cream Biscuits.*—Put the yolks of 
 three eggs into a pan with a quarter ofa 
 pase of powder-sugar, on which has 
 
 een rasped the zeste of a small cedrat ; 
 beat them up for about ten minutes, and 
 then whip the whites and mix them gra- 
 dually with the yolks, an ounce and a 
 half of dry sifted flour, and four spoons- 
 ful of whipped cream. When theso in- 
 gredients are well mixed and smooth, 
 pour the paste into about a dozen small 
 cases, glaze the tops of them with sifted 
 sugar; when that is melted, put the 
 biscuits into a gentle oven, and bake 
 them for twenty, or five and twenty mi- 
 nutes. : 
 
 Cream, Burnt.--Set on the fire in a 
 stewpan two table-spoonsful of clarified 
 sugar, leave it on till it begins to burn 
 and get brown; then shake it about, and 
 put in an ounce ofratafia biscuit, a small 
 piece of lemon-peel, sugar, and orange 
 flower; stir it together; then put ina 
 pint of new milk, boiled; when it has 
 simmered by the side of the stove for 
 twenty minutes, beat up four eggs, and 
 the yolks of two, in a stewpan ; take the 
 milk from the fire, and mix with it half 
 a pint of good th 
 
 ( 189 ) 
 
 j {let it boil till the cream is set. 
 ick cream, then the 
 
 CRE 
 
 eggs, which rub through a tammy, and 
 repeat it a second time. Rub some small 
 moulds with clarified butter, and fill 
 them with cream; have a large stew- 
 pan on the fire with a very little water at 
 the bottom, when it boils gently, put in 
 your cream, and cover it close, with fire 
 laid upon the cover (if you think proper; 
 it may be put into one large mould).— 
 When done, take them out of the water, 
 wipe them, and turn them on a dish. 
 
 Cream Cake.*- Puta pound of flour upon 
 a pie-board; make a hole in the middle, 
 put in halfa pint of clotted cream, and a 
 little salt; mix the paste lightly, let it 
 stand for half an hour, then add halfa 
 pound of butter}; roll it out, five times, 
 the same as puff-paste, and form it into 
 small cakes; gild them with the yolk of 
 egg, and bake in an oven. . 
 
 Cream Cakes.—Sift some double-re- 
 fined sugar; beat the whites of seven or 
 eight eggs 5; shake in as many spoonsfal 
 of the sugar; grate in the rind of a large » 
 lemon; drop the froth on a paper, laid 
 on tin, in lumps at a distance; sift a 
 good deal of sugar over them; set them - 
 in a moderate oven; the froth will rise 3 
 just colour them 5 you may put raspberry 
 jam, and stick two bottoms together 5 
 put them in a cool oven to dry. 
 
 Cream Cakes.*—Put into a stewpan 
 two glasses of cream, a quarter ofa pound 
 of butter, the rind of a lemon, cut small, 
 a quarter of a pound of powder-sugar, 
 and a pinch of salt. Set it on the fire, 
 and when it begins to boil, put it by the 
 side of the stove; take out the lemon- 
 peel, and add, by degrees, as much 
 flour as the liquid will bear; keep stir- 
 ring it constantly, and place it on the 
 fire again, for five minutes, then pour it 
 into a basin; add to it, one by one, as 
 many eggs as will make the paste stick 
 to the fingers; put the paste ona slab, 
 and make your cakes of a round form, 
 
 Cream au Caramel.*—Put a pint of 
 milk and half a pint of cream, with a bit 
 of cinnamon, some coriander-seeds, and 
 the peel of a young lemon, into a sauce- 
 pan, and boil them for a quarter of an 
 hour; then take it off the fire; and 
 boil a quarter of a pound of sugar with 
 halfa glass of water, until it becomes of 
 a nice dark colour; take it off the fire, 
 and mix with the cream; then put iton 
 the fire again, until the sugar and cream 
 are well mixed together; then place a 
 saucepan, with some hot water in it, over 
 het ashes; take a dish, in which you in- 
 tend serving, and pour into your cream, 
 then place it in the saucepan; put on the 
 lid of the saucepan, with fire above, and 
 Serve 
 hot. 
 
 
 
CRE 
 
 Cream au Caramel au Bain Marie.* 
 —Boil half a pound of sugar to caramel; 
 pour a quarter of it into the bottom ofa 
 mould which has been buttered, and which 
 must be placed on hot ashes, to allow the 
 sugar to extend over the bottom of the 
 mould; dissolve the remainder of the 
 caramel sugar with a glass of boiling 
 water. When dissolved, mix it with five 
 glasses of boiling milk, and afterwards 
 with one whole egg, and ten yolks, a quar- 
 ter of a pound of sugar, anda grainof salt; 
 mix them together by degrees. Finish 
 your preparation according to the direc- 
 tions. See Cream au Bain Marie. 
 
 Cream au Caramel Anisé au Bain 
 Marie.*—Infuse a drachm of green, and 
 the same of starred anise, in five glasses 
 of boiling milk; keep it covered ; and in 
 the mean while boil six ounces of sugar, 
 to caramel, which must. then be dissolv- 
 ed ina glass of boiling water. When the in- 
 fusion is nearly cold, pour it to the sugar, 
 and then mix both with ten yolks and 
 one. whole egg, a quarter of a pound of 
 sugar, and a grain of salt. Stir it well, 
 and then proceed in the usual way. See 
 Cream au Bain Marie. 
 
 Cream @ la Cardinale.*—Pound the 
 
 shells of thirty boiled cray-fish; put 
 them into some butter; mix them well 
 together, till the whole is a fine red 
 colour ; then pour on it a pint of boiling 
 cream or milk (with a little sugar in it) ; 
 boil them together for a quarter of an 
 hour; pass it three times through a 
 sieve; put to it the gizzards of two 
 chickens; boil it for five minutes, to 
 set it. 
 - Cream au Chapelet.—Boil a pint of 
 cream, to reduce it to half, with lemon- 
 peel, cinnamon, coriander-seed, sugar, 
 and the skin of a fowl’s gizzard, chopped 5 
 strain it ; prepare a border for the dish: 
 with some pounded chocolate, a spoonful 
 of gum-dragon, melted thick, and sifted 
 through a cloth; put fine suzar to it 
 until it becomes a hard paste; roll bits 
 of it into balls; put them to dry, and 
 garnish the dish round with them. ‘The 
 cream must be finished to your own 
 taste; the balls are joined together with 
 caramelled sugar in the form of crosses, 
 or any other, and made to stand up round 
 the cream. 
 
 Cream ( Clotted).—Take four quarts of 
 new milk, from the cow, and putitina 
 broad earthen pan, and let it stand till 
 the next day; then put it over a very 
 slow fire for half an hour ; make it nearly 
 hot to cream, then put it away till it is 
 cold, and take the cream off, and beat it 
 smooth with a spoon.. 
 
 Cream (Clotted).—Take two quarts of 
 new milk, a pint of cream, and three 
 
 ( 190 ) 
 
 CRE 
 
 spoonsful of rose-water. Put these to- 
 gether into a large pan; set it over a 
 charcoal fire, but not too hot ; letit stand 
 twenty-four hours, and when you take it 
 off, loosen the edge of the cream round 
 about with a knife ; then take your board, 
 lay the edges that are left beside the 
 board; cut them into pieces, and put 
 them into the dish first; then scrape 
 sugar over them; take off the cream 
 with your board as clean from the milk 
 as you can, and lay it in the dish, and 
 strew sugar over it. see 
 
 Cream ( Clotted).—String four blades 
 of mace on a thread; put them to a gill 
 of new milk, and six spoonsful of rose- 
 water; simmer a few minutes; then by 
 degrees stir this liquor, strained into the 
 yolks of two new eggs, well beaten. Stir 
 the whole into a quart of very good creamy 
 and set it over the fire; stir it till hot, 
 but not boiling; pour it into a deep 
 dish, and let it stand twenty-four hours. 
 Serve it in a cream dish, to eat with 
 fruit. Some persons prefer it without 
 any flavour but that of cream; in which 
 cate use a quart of new milk and the 
 cream, or do it like the Devonshire 
 scalded cream. When done enough, a 
 round mark will appear on the surface 
 of the cream, the size of the bottom of. 
 the pan it is done in, which in the coun- 
 try they call the ring; and when that is 
 seen, remove the pan from the fre. 
 
 Cream Codling-—Pare and core twenty 
 codlings ; beat them in a mortar, witha 
 pint of cream ; strain it into a dish; and 
 put sugar, bread-crumbs, and a glass of 
 wine to it. Stir it well. 
 
 Cream ( Cold).—Take a pint of rhenish 
 wine, anda good deal of fine sugar ; beat 
 fine a quart of good cream, and a lemon 
 cut round, a little nutmeg and cinnamon 
 and a sprig of rosemary; pour them all 
 together; let them stand a while; and 
 beat them up with a rod till they rise; 
 take it off with a spoon as it rises: lay 
 it in a pot or glass, and then serve. 
 
 Cream du Commissaire.*—Bone, and 
 pound the meat of a roasted partridge, 
 moistening it with a little consommé or 
 veal gravy: then mix with it the yolks 
 of six eggs, salt, pepper, and spice, in 
 powder; rub the whole through a sieve 
 
 into a dish, and cook it in the bam 
 
 marie. . 
 
 Cream (Crackling). — Beat up the 
 yolks of as many eggs as will be suffi- 
 cient for the quantity of cream you wish 
 to make, pouring in milk as you beat 
 them; then put in some rasped sugar 
 and lemon-peel; set the dish upon a 
 furnace, and keep continually stirring 
 till the cream begins to be made; slacken 
 your fire ; stir the cream without inter- 
 
 
 

 
 CRE 
 
 mission, turning it to the sides of the 
 dish, till very little or none remains at 
 the bottom, and that a border may be 
 made round them, taking great care that 
 it is not burnt. When it is ready, heat 
 the fire-shovel red hot, and give ita fine 
 colour; and with the point of a knife 
 Joosen the whole border, that it may re- 
 main entire. Then let it be put again 
 into the same dish, and let it be dried in 
 the oven, that very little may be left in 
 the dish, and it will crackle in the 
 mouth. 
 
 » Cream Croguante.*—Take a pint of 
 cream, half a pint of milk, the peel of a 
 lemon grated, orange-flower water, four 
 
 ounded macaroons; boil these until re- 
 
 uced to half; then add two ounces of 
 powder-sugar ; put into another sauce- 
 pan the yolks of eight eggs, on which, 
 pour the cream, a little at a time; put 
 it on the fire, and stir it constantly until 
 the cream is set; then spread it on a 
 baking tin, keeping it about the thick- 
 ness of a crown piece; place the tin on a 
 trivet over the fire, and pars a salamander 
 over the surface of the cream to dry it. 
 When that is done, cut your cream into 
 pieces of whatever form you may think 
 proper; lay them on a dish, and put 
 them in the oven till they crisp. Serve 
 either hot or cold. 
 
 - Cream (Snow).— Put to a quart of 
 cream the whites of three eggs well 
 beaten, four spoonsful of sweet wine, 
 sugar to»your taste, and a bit of lemon- 
 peel ; whip it to a froth; remove the 
 peel, and serve in a dish. 
 
 . Cream (Curd).—Take a pint of cream; 
 boil it with alittle mace, cinnamon, and 
 rose-water, to make it sweet; when it is 
 as cold as new milk, put in about half 
 a spocnful of good rennet, and when it 
 curds, serve it in a cream dish. 
 
 Cream Custard.—Grate extremely fine 
 the crumb of a penny loaf, and put it 
 into a quart of cream, with half a pound 
 of fresh butter, and the yolks of a dozen 
 eges; put to them as much sugar as you 
 please, then let it thicken over the fire ; 
 make the custards shallow, and when they 
 have stood half an hour in a slow oven, 
 grate some loaf-sugar over them, and 
 serve, i 
 
 Cream (Devonshire, or Scaided).~—If in 
 the winter, the milk should stand for 
 four and twenty hours, but, if in the 
 summer, it should stand only for tweive ; 
 then the milk pan should be placed upon 
 a hot hearth, provided you have one, if 
 not, it should be placed in a wide brass 
 kettle cf water, large enough to receive 
 the pan. It must remain on the fire till 
 
 nite hot, but on no account boil, or 
 tees will be a skim instead ef cream 
 
 ( 191 ) 
 
 CRE 
 
 upon the milk. You will know when 
 done enough, by the undulations on the 
 surface looking thick, and having a ring 
 round the pan the size of the bottom. 
 The time required to scald cream, de- 
 pends on the size of the pan and the heat 
 of the fire; the slower the better. Re- 
 move the pan into the dairy when done, 
 and skim it next day. In cold weather 
 it may stand thirty-six hours, and never 
 less than two meals, 
 Cream @ l’ Kau.*—Beat four eggs with 
 a pint of water, the peel of a lemon, shred 
 small, the juice of the same, and a quar- 
 ter of a pound of powder-sugar. When 
 well beaten, pass it two or three times 
 through a napkin; then put itin a dish, 
 over a gentle fire, stirring till it thickens 5 
 dish it hot, but it must be served cold. 
 CREAM (an excellent).—Whip up three 
 quarters of a pint of very rich cream toa 
 strong froth, with some finely-scraped 
 lemon-peel, a squeeze of lemon-juice, half 
 aglass of sweet wine, and sugar to make 
 it pleasant to the taste; lay it on a sieve 
 or in a form, and the next day put itona 
 dish, and ornament it with very light 
 puff-paste biscuits, made in tin shapes, 
 the length of a finger, and about two 
 thick; over which should be strewed 
 sugar, or a little glaze, with isinglass. 
 The edges of the dish may be lined with 
 macaroons. 
 Cream of Flowers. * — Take roses, 
 violets, jessamine, pinks, and orange- 
 flowers; pound them, adding a Hittle 
 warm milk: press them in a clean cloth, 
 and mix them witha pint of well-boiled 
 cream; add the yoiks of six eggs, and 
 sugar} strain, and put it into a dish; 
 then place the dish on hot ashes ver 
 and lay more coals on the top, and let it 
 brat till thick, when it should be set to 
 cool. 
 Cream Franeaise au Caramel Anisé.* 
 —Boil six ounces of sngar to caramel 
 height, and when taken from the fire, 
 
 | mix with it two drachms of green, and 
 
 two of starred anise. When cold, dis- 
 solve it with a glass of boiling water ; add 
 gradually the yolks of eight eggs, ‘a 
 quarter of a pound of sugar, four glasses 
 of nearly boiling milk, and a grain of 
 salt. The cream is then made according 
 to the directions for Cacao Cream a la 
 Frangaise. 
 
 Cream Francaise au Marasquin.*— 
 Boil four glasses of milk, and then mix 
 it by degrees with the yolks of eight 
 eggs, ten ounces of sugar, and a grain of 
 salt; put these ingredients into a sauce- 
 pan over a moderate fire, stirring con- 
 stantly ; when it begins to simmer, strain 
 it; add six drachms of isinglass to it: 
 as soon as it is cold, put in half a glass of 
 
 
 

 
 : 
 i ; 
 ( 
 
 eS ee ee ee 2 
 
 CRE ( 192 ) CRE 
 
 good maraschino, and complete the opera- } um 
 Make your cream, with the additi 
 six eggs, exactly the same as cream 
 
 tion according to direction. See Cacao 
 Cream a la Frangaise. ie 
 
 - You may vary this recipe, by putting 
 in halfa glass of arrack or rum, instead 
 
 ‘of the maraschino. 
 
 . Cream Franeaise au Parfait Amour.* 
 —Take ten ounces of lump-sugar, and 
 rasp on it the zestes of two lemons anda 
 eedrat; scrape the sugar as usual, and 
 put it into five glasses of nearly boiling 
 milk, with ten cloves, bruised ; cover it, 
 and when nearly cold, add, a few ata 
 time, the yolks of eight eggs, and a grain 
 of salt. Thicken the cream over a mo- 
 derate fire, and finish it as directed. 
 See Cacao Cream a la Frangaise. 
 
 Cream Francaise aux Quatre Zestés.* 
 —Take a piece of sugar weighing ten 
 ounces ; upon which rasp, in the usual 
 way, the zestes of a lemon, a cedrat, a 
 sweet and a seville orange; infuse the 
 scraped sugar in five glasses of nearly 
 boiling milk; cover it, and when no 
 more than lukewarm, pour into it by 
 degrees the yolks of eight eggs, with a 
 grain of salt. Finish as directed. See 
 Cacao Cream @ la Franeaise. 
 
 Cream Fried.*—Boil half a pint ef 
 milk with the peel of a lemon; put to 
 two eggs as much flour as they will take 
 up; then add four more eggs, and the 
 boiling milk without the lemon-peel 3 
 mix it well that there may be no lumps; 
 set it over the fire, stirring it constantly ; 
 in a quarter of an hour add a little salt, 
 a quarter of a pound of sugar, half an 
 ounce of butter, anda few drops of orange 
 flower-water ; finish boiling it, and then 
 add the yulks of four eggs, two bitter ma- 
 caroons,; and some marchpane crushed 
 very small; pour this preparation on a 
 buttered tin, spread it out for about an 
 inch in thickness, and when cold, cut it 
 into lozenges, circles, or such \other 
 forms as you may like better; dip them 
 inan omelet, cover them with bread- 
 crumbs, and fry them of a nice colour; 
 drain them well, sprinkle powder sugar 
 over, andserve them. — 
 
 Cream Fried.*—Mix gradually into a 
 stewpan about three spoonsful of flour, 
 with six eggs, (the whites and yolks also) 
 a little grated lemon-peel, some dried 
 orange flowers shred fine, a pint of milk, 
 a small lump of sugar, and a few grains 
 of salt; boil the whole over a slow fire, 
 fer half an hour, keeping constantly stir- 
 ring; when the cream is very thick, 
 spread it about the thickness of half an 
 inch upon a floured dish, and shake some 
 flour over it; when cold, you may cut it 
 into any form you please, and-fry in a 
 very hot pan; glaze with sugar and a 
 salamander. . 
 
 
 
 % 
 
 Cream Fried, d@ la ‘Parisienne.’ - a 
 
 
 
 
 bain marie; when quite cold, eutitinto 
 pieces of whatever form you may chuse, _ 
 either round, square, oval, &c., but do 
 not make them above two inches long, 
 
 or three quarters of an inch thick. 
 
 Make a batter as follows; put three 
 quarters of a pound of sifted flour into a 
 pan, pour on it a little water, in which 
 two ounces of butter have been melted; 
 hold the saucepan slanting, and blow the — 
 
 water aside, so as to pour the butter in 
 first; then add+a sufficient pag of 
 water to make your batter of a proper 
 consistence ; when it will flow and quit 
 the spoon readily, put ina pinch of salt, 
 and the whites of two eggs whipped firm. 
 Make your trying-pan quite hot, dip your 
 cream into the batter, and fry it of a good: 
 colour; drain the pieces, sprinkle them 
 with powder sugar, and giaze them with 
 the salamander. 
 
 Any of the flavoured creams au bain 
 marie, may be dressed in this manner, 
 Instead of frying the cream in batter as 
 above, you may bread them as follows : 
 having beaten half a dozen eggs, dip in 
 them each piece of cream, drain, and 
 then mask them with bread crumbs. 
 grated very small; dip them a second 
 time in egg, and bread them again, taking 
 care to preserve the form; fry, ake 
 with sugar, and glaze them as the first 
 mentioned. 
 
 Cream Fried & la Patissiére.*—Put 
 the yolks of six eggs, two spoonsful of 
 sifted flour, three glasses of boiling milk, 
 and a pinch of salt; make your cream in 
 the usual way, (see Cream Patissiére ; 
 then add a quarter of a pound of goo 
 butter, the same of powder sugar, of 
 sweet and hitter macaroons, a spoonful 
 of orange-flowers praiinées. Pour your 
 cream on a buttered baking-plate, and 
 when cold, cut it in pieces, see fry it as 
 fried cream a la Parisienne. 
 
 Cream Fritters.*—Mix a handful of 
 flour, with three whole eggs, and the 
 yolks of six, four pounded macaroons, 
 some dried orange flowers, browned in 
 sugar, a little candied lemon-peel chop- 
 ped very fine, half a pint of cream, half 
 a pint of milk, and a lump of sugar; 
 boil the whole over a gentle fire for a 
 quarter of an hour, till the cream turns 
 to a thick paste; then let it cool in a 
 dish well floured, shaking flour all over 
 it. When cold, cut the paste into small 
 pieces, roll them in your hands till the 
 become round, and fry them of a goo 
 colour; when you serve them, powder 
 them all over with sugar. __ ; 
 
 Cream Fritters a la Dauphine.*—Take 
 
 
 

 
 CRE 
 
 the third part ‘of any cream pétissiére 
 you please, and having rolled out the 
 brioche paste, place on it, when cold, the 
 cream in small pieces, cut the fritters, 
 and finish them in the usual way. (See 
 Fritters & la Dauphine.) 
 
 Cream Fryoth.*—Put a pint of fresh 
 double cream into a stone pan, with half 
 a pound of powder sugar, a pinch of gum 
 
 ragon, a little crisped orange-flower, 
 and three drops of cedrat essence; when 
 the sugar is dissolved, place the pan in 
 another, in which is three pounds of 
 ice beaten up with saltpetre; whip the 
 cream in the usual manner, taking off 
 the froth as it rises with a skimmer, lay 
 it gently on a sieve over a pan; if the 
 cream does not froth properly, add the 
 whites of two eggs. This cream is usual- 
 ly served in large silver or gilt goblets, 
 and should be prepared two or three 
 hours before it is wanted. 
 
 Cream German.*— Boil a pint of 
 Rheaish wine, some sugar, and cinna- 
 mon, for half an hour; then add to it 
 the yolks of eight eggs, well beaten and 
 strained; mix them well, and cook it in 
 the bain marie. 
 
 Cream Gilazed.*—Put a small handfal 
 of flour into a stewpan, with some lemon- 
 peel, chopped very small, some orange- 
 flowers, dried and pounded, and a lump 
 of sugar; then beat up the yolks of eight 
 eggs, with a pint of cream, and_halfa 
 pint of milk, keeping the whites by them- 
 selves; mix the yolks well together in 
 the stewpan, with the flour and other in- 
 _ gredients, and let them boil gently for 
 - half an hour; when the cream is thick- 
 ened, take it off the fire, and whip the 
 whites of the eggs till they are well 
 frothed ; then add them to the cream, 
 and pour the whole into the dish for 
 table ; strew sugar all over the cream ; 
 put the dish into an oven of a moderate 
 heat, and when the cream rises well, and 
 is glazed, serve. To make it rise, the 
 dish should be covered with the lid ofa 
 saucepan, upon which fire should be 
 placed. f 
 
 Cream Hasty.—Take a gallon of milk, 
 warm from the cow, set it on the fire, 
 and when it begins to rise, take_it off the 
 
 fire, and set it by; skim off all the 
 
 eream, and put it intoa plate; then set 
 the skillet over the fire again, and repeat 
 the skimming till your plate is full of 
 cream ; prt to it some orange: flower, and 
 sugar, andso serve it. 
 
 leer Cream IJmperial.— Boil a quart of 
 
 cream with the thin rind of a lemon; 
 then stir it till nearly cold; have ready 
 ina dish or bowl that you are to serve 
 in, the juice of three lemons strained, 
 with as much sugar as will sweeten the 
 
 ( 193 ) 
 
 CRE 
 
 cream, which pour into the dish from a 
 large teapot, holding it high, and moving 
 it about to mix with the juice. It should 
 be made at least six hours before it is 
 served, and will be still better ifa day. 
 
 Cream IJmperial.—Take a quart of 
 water, six ounces of hartshorn; put them 
 into a stone bottle, and tie it close down, 
 do not fill it too full, and put it into a pot 
 of boiling water, or in an oven to bake; 
 let it stand three or four hours, strain it 
 through a jelly bag, and let it cool; having 
 ready six ounces of almonds beat very 
 fine, put to them as much cream as jelly; 
 mix them together, strain the almonds 
 and cream, and set altogether over the 
 fire till it is scalding hot; strain it into 
 narrow bottom glasses, let them stand a 
 whele day, and then turn them out; 
 stick them all over with blanched al- 
 monds, or pine-apple seeds laid in water 
 a day before you peel them, and they 
 will come out like a flower; then stick 
 them on the cream. 
 
 Cream Jtalian.*—Boil a pint and a 
 half of milk in a stewpan, then add to it 
 the peel of a young lemon, some corian- 
 der seed, a bit of cinnamon, rather more 
 than halfa quarter of a pound of sugar, 
 and two or three grains of salt ; let it boil 
 till half is consumed ; then let it stand 
 to cool, and have ready in another stew- 
 pan a little flour, beat up with the yolks 
 of six eggs; stir it by degrees into the 
 cream; strain it through a sieve, and put 
 it in the dish for table, placing the dish 
 in some hot water over the fire till the 
 cream is set. Before serving, brown 
 with a salamander. 
 
 Cream Jtalian.*—Put a gill of good 
 fresh cream, two eggs, three spoonsful 
 of powder sugar, and a little orange- 
 flower water, into a pan, and whip them 
 up together; and when the cream is 
 sufficiently thick, put it into a deep dish, 
 with plenty of powder sugar; set it on 
 hot ashes, cover it, and lay hot ashes on 
 the top, which must be renewed until 
 the cream is done enough; then let it 
 cool, and serve it. 
 
 Cream (to keep). —Cream already 
 skimmed, may be kept twenty-four 
 hours, if scalded without sugar; and by 
 adding to it as much powdered lump 
 sugar as shall make it pretty sweet, will 
 P good for two days, keeping in a cool 
 place. 
 
 Cream Light.*—Take a pint and a 
 half ef milk, some sugar, lemon-peel, 
 and orange-flower water: boil the 
 whole tegether till reduced to half the 
 quantity; then take it off the fire, 
 and let it cool; in the meantime, beat 
 up a spoonful of flour with the yolks of 
 six eggs, gt the whites separate), 
 
 
 

 
 Cpe." 
 
 and gradually mix the yolks with the 
 cream: strain the cream through a sieve, 
 and put the vessel which contains it, in 
 some boiling water over the fire ; when 
 the cream is set, take the vessel out of 
 the hot water, beat up the whites of your 
 eggs to a froth,add to them some powdered 
 sugar, and cover the cream with the 
 whites of eggs, in the form of a dome; 
 then bake it under a lid that will admit 
 fire at the top; let the heat be moderate, 
 and serve your cream ofa fine colour. 
 
 Cream Loaf.—Take the crumb out of 
 a good large round roll, rasped$; and 
 soak the crust a little while in milk, 
 sugar and lemon; then drain, and fill it 
 up with frungipane cream, and stop it up 
 with pieces of bread; put a little into the 
 bottom of the dish in which you serve, 
 the roll upen it, and put cream all over, 
 with powder sugar; bake it in a pretty 
 hot oven to give it a fine brown colour. 
 
 Cream dla Madeleine.*—Beat up four 
 eggs (whites and yolks together) with a 
 pinch of flour, alittle grated lemon-pee}, 
 a small piece of pounded cinnamon, 
 some bitter almond biscuits pounded, 
 half a spoonful of orange-flower water, a 
 pint of cream, two ounces of sugar,and a 
 little salt. Place a dish over some hot 
 ashes, then pour in the ingredients well 
 mixed together, and as soon as the cream 
 thickens, glaze it, and serve. 
 
 Cream Matden.— Take the whites of 
 ten eggs, whip themtoa froth; put them 
 into a saucepan, with milk, orange- 
 flower water and sugar. Seta plateover 
 astoye, putin a little cinnamon, beat up 
 your cream well, and pour it into the 
 plate. Then brown it with a red hot 
 shovel, and serve. 
 
 Creamau Nuturel.*~—Takesome fresh 
 thin cream, and put it in a bowl, on ice, 
 to covlit; add to it powder sugar and 
 serve it. 
 
 Cream Pancakes.—Put the yolks of 
 two eggs into half a pint of cream, with 
 two oances of sugar, and alittle beaten 
 cinnamon, mace and nutmeg; mix the 
 whole well together, and then fry them 
 very carefully. 
 
 Cream Piitisszere. — Put a pint of 
 cream and the same of milk on the fire 
 stirring constantly till it boils; then add 
 two ounces of sugar, a little salt and 
 the rind of a lemon: when the cream 
 is sufficiently flavoured with the peel, 
 beat up the yolks of eight eggs, mix 
 them with the cream, and continue to 
 stir it over the fire with a wocden spoon. 
 As soon as it is very thick pour it intoa 
 sieve, and prees it through with the 
 spoon, aud then set it by for use. More 
 eggs must be added if not thick enough 
 for your purpose. 
 
 (194) 
 
 CRE 
 
 _ Cream Patissiére.*—Put the yolks of, 
 six eggs and two spoonsful of flour i ato 
 a stewpan, mix them together with a 
 
 spatula; add, a little at a time, three 
 
 glasses of boiling cream and a grain of 
 salt; put the whole on a moderate fire, 
 stirring it round gently until it begins to 
 
 stick to the spoon; then remove it for a. 
 
 short time, still stirring; as soon as it. 
 is of the proper consistence replace it on 
 
 the fire, and continue to stir it the same 
 way for ten or twelve minutes. After 
 this heat a quarter of a pound of the best. 
 fresh butter, keep stirring and skimming 
 
 until it ceases to hiss, then leave it to 
 
 colour lightly, and when it is suffi- 
 ciently so, mix it with the cream, and 
 
 pour it intoa pan, in which it must be 
 
 incorporated with whatever ingredient 
 
 may be desired. 
 
 Cream Paitissiére and Checolate Cus- 
 tard.* — Throw three quarters of a 
 pound of chocolate, ond a clove of 
 vanilla into twelve glasses of milk; 
 cover it, and in a quarter of an hour 
 pass the milk through a napkin ; puta 
 few spoonsful of the infusion to the cho- 
 colate which remains in the napkin, and 
 pour them into a small pan. Then put 
 three quarters of a pound of flour into a 
 large saucepan, with four whole eggs, 
 andthe yolks of twelve; pour the infu- 
 sion in by degrees, with a very little 
 salt ; set it on a moderate fire, and stir it 
 constantly. As soon as it begins to 
 thicken, take it from the fire to prevent 
 its becoming lumpy; add to it half a 
 pound of powder sugar, six ounces of 
 butter, and dry it for a quarter of an 
 hour, stirring it constantly. When it is 
 a little cooled, put the chocolate and six 
 eunces of sweet macaroons crushed. This 
 preparation should be of the consistence 
 of cream péitissiére; if not, add a few 
 spoonsful of whipped cream; whip the 
 twelve whites of the eggs pretty firm; mix 
 them with the preparation; then pour it 
 into a raised crust, and finish as usual. — 
 
 Cream au Parfait Amour, au Bain 
 Marie.* —Take ten ounces of Jump- 
 sugar, and rasp on it the rinds of a lemon 
 anda cedrat; throw the sugar scraped 
 off into six glasses of boiling milk, with 
 ten cloves; cover it close, and when 
 nearly cold, mix it by degrees with ten 
 yolks, and one whole egg, and strain it. 
 Finish the cream as directed. See Cream 
 au Bain Marie. : 
 
 Cream Pompadour.—Take the whites 
 of five eggs, and after beating them into 
 a strong froth; put them intoa tossing 
 pan, with two ounces of sugar, and two 
 
 spoonsful of orange-flower water; Stir it 
 gently three minutes, pour it into a dish, 
 and melted butter over it ; serve it hot. 
 
 
 

 
 CRE 
 
 Cram Posset.— Take twelve eggs, 
 leaving ont two or three whites, take out 
 all the treads, and beat them well into 
 the basin you make the posset in; add 
 halfa pound of sugar, a pint of sack, and 
 a nutmeg grated; stir it on a cha‘ting 
 dish of coals till it is more than blood 
 warm; take a quart of sweet cream; 
 when it boils pour it into a basin, cover 
 it with a warm plate and acloth; then 
 Set it on achaffing dish of embers till it 
 is as thick as you wish, and strew on 
 some fine cinnamon. 
 
 Cream of any Preserved Fruit.—Take 
 half a pound of the pulp of any preserved 
 fruit, put it in a large pan, put toit the 
 whites of two or three exgs, beat toge- 
 ther well for an hour; take it off witha 
 spoon, and lay it heaped on a dish, or 
 glass salver, with other creams, or put it 
 in the middle of a basin. Raspberries 
 will not do this way. 
 
 Cream Rhenish.—Put over the fire a 
 pint of Rhenish wine, a stick of cinna- 
 mon, and half a pound of sugar; while 
 this is boiling, take seven yolks and 
 whites of eggs, beat them weli together 
 with a whisk, till your wine is half driven 
 in them, and your eggs to a syrup; 
 strike it very fast with the whisk, till it 
 comes tosuch thickness that you may 
 lift it on the point ofa knife, but be sure 
 not to let it curdle; add to it the juice 
 of a lemon, and orange-flower water ; 
 pour it into your dish; garnish it with 
 citron, sugar, or biscuit, and serve. 
 
 Cream Rhenish.—Cut two cait’s feet 
 very smati, put them into a saucepan, 
 with two quarts of water, a stick of cin- 
 Mamon, and a little lemon-peel; boil 
 them gently till they are reduced to less 
 than a quart ; strain it, and skim off the 
 fat; putit into a stewpan, with a little 
 lemon-peel, a few coriander seeds, a 
 little saffron, and two bay-leaves; sweeten 
 it according to your taste with fine su- 
 gar, and let it boil up; beat up the yolks 
 of eight eggs very fine, take the cream 
 off the fire, and stir in the eggs well; put 
 it over the fire a moment, taking care 
 that it does not boil: strain it through a 
 sieve, put in a gill of Rhenish wine 3 stir 
 it till it is half cold, then put it into 
 moulds ; when it is cold, turn it out into 
 a dish,and garnish according to taste. 
 
 Cream (Royal) Ices.—Take any quan- 
 tity of cream, add to it yolks of eggs in 
 proportion (that is, four yolksof eggs 
 every pint of cream) put a little half 
 pounded coriander, cinnamon, orange 
 or lemon-peel; add some pounded lump 
 sugar,.and set it on the fire till it nearly 
 boils; then pass it througha sieve, and 
 put it to ice. 
 
 ( 195 ) 
 
 CRE 
 
 Cream Sabaione al’ Ialienne.*—Také 
 the yolixs of twelve new laid eggs, four 
 glasses of Madeira, six ounces of lump 
 sugar, and a pinch of powdered cinna- 
 mon. Put the whole into a saucepan, 
 and set it over a quick fire, milling it the 
 same as you would chocolate, till the 
 whole saucepan is filled with froth; then 
 serve the cream, as quickly as _ possible, 
 in custard orjelly glasses. 
 
 Cream Sack.— Boil a pint of raw 
 cream, the yolk of an egg well beaten, 
 two or three spoonsful of white wine, 
 sugar, and lemon-peel; stir it over agen- 
 tle fire till it becomes as thick as rich 
 cream, and afterwards till cold; then 
 serve it in glasses with long pieces of dry 
 toast. : 
 
 Cream, Sage.— Take two quarts of 
 cream, boil it well; then put to it half 
 a pint of the juice of red sage: a pint of 
 white wine, a quarter of a pint of rose 
 water, and a pound of sugar. 
 
 Cream Sauce.*—Put into a stewpan 
 a littie butter, a little parsley, a few 
 green onions, and shalots, all cut small ; 
 add one clove of garlic whole; turn the 
 sauce a few times over the fire; thenadd 
 some flour, and moisten with cream or 
 milk; let the whole boil for a quarter of 
 an hour, strain off the sauce, and when 
 you want it for use, put in a little but- 
 ter, some parsley just scalded and chop- 
 ped fine, salt, whole pepper; then 
 thicken the sauce over the fire. This 
 may be used with all kinds of dishes 
 that are done white. 
 
 Cream Sauce.— Put a dozen fine 
 white mushrooms into a stewpan, with 
 two or three stalks of parsley, a bit of 
 butter, and a little salt; stir them overa 
 moderate fire, and when the butter be- 
 gins tofry and look clear, shake in a little 
 flour, but be careful net to make it too 
 thick; then add some good consommé, 
 and reduce it to the thickness of becha- 
 medle sauce; then add cream, and pass 
 it through a tammy. ; 
 
 Cream Sauce.*—Put into a saucepan a 
 quarter of a pound of butter, a dessert 
 spoonful of flour, a tea-spoonful of pars- 
 ley, andthe same of scallions, both chop- 
 ped small; a pinch of salt, a little coarse 
 pepper, and a nutmeg grated; mix these 
 well, and then adda glass of cream or 
 milk ; setit on the fire, and stir it till it 
 boils ; if it be too thick, add a little more 
 cream; this sauce should boil, and be 
 kept stirring for a quarter ef an hour. 
 
 Cream (White) Sherbet.* — Pat the 
 
 | yolks of six eggs, anda dessert spoonful 
 
 of orange-flower water or crisped orange 
 flowers in powder, into two quarts of 
 cream, and boil it up once in a covered 
 
 S52. 
 
 
 
. CRE 
 
 saucepan; then pass it through a sieve, 
 add to it three quarters of a pound of 
 powder sugar, and as soon as it is per- 
 fectly dissolved, pour the whole into a 
 sorbétiere, which place in an ice pail, 
 and proceed to cool itas directed. See 
 Sherbet. . 
 
 _ Cream, Snow.—Mix a quart of cream 
 with the whites of six eggs, sweeten it 
 with sugar and rose water, and strain 
 them; then beat upthe cream with a 
 bundle of reeds tied together, or with a 
 whisk; and as the snowrises take it up 
 with a spoon in the cullender, that the 
 liquid part may run out: when you have 
 taken off as much of the snow as you 
 please, boil the rest of the cream, with a 
 stick of cinnamon, some cloves, and a 
 little bruised ginger; boil it till it is 
 thick; strain it, and when it is cold, put 
 it into a dish, and lay your snow 
 upon it. 
 
 Cream, Snow.*—Take a pint of fresh 
 cream, and mix with it eight spoonsful 
 of powder-sugar, the whites of two eggs, 
 and @ spoonful of orange-flower water, 
 or any other aromatic ingredient you 
 like better; whip it, and remove the 
 froth or snow in the usual way. This 
 cream may be coloured according to your 
 fancy, with saffron, carmine, or indigo. 
 ~~ Cream, Spanish.—Take three spoons- 
 ful of rice flour, sifted very fine, the 
 pos of three eggs, three spoonstiul of 
 
 resh water, two spoonsful of orange- 
 flower water, and mix them well to- 
 gether ; then put to it one pint of cream; 
 set it on a good fire ; keep it stirring till it 
 is of a proper thickness, and then pour it 
 into cups. 
 
 Cream, Sweetmeat.—Take some good 
 cream, and slice some preserved peaches, 
 apricots, or plums, into it; sweeten the 
 
 cream with fine sugar, or with the syrup 
 the fruit was preserved in; mix all well 
 
 together, and put into your basin. 
 
 Cream (Syrup of ).—May be preserved 
 the same as cream (see receipt for keep- 
 ing crearn), in the proportion of a pound 
 and a quarter of sugar to a pint of per- 
 fectly fresh cream; keep it in a cool 
 
 lace for two or three hours; then put it 
 into one or two ounce phials, and cork 
 it close. It will keep good thus for 
 several weeks, and will be found very 
 useful in voyages. 
 
 spoonsful of fine flour, with the yolks of 
 
 six eggs, reserving the whites of them. | 
 
 Mix the flour in a quart of milk, and sea- 
 son it with sugar and a stick of cinna- 
 mon; keep it stirring with a ladle, and 
 put in a good lump of sugar; the cream 
 being half done, pnt in some‘ grated 
 lemon-peel, some preserved lemon-peel, 
 
 ( 196 ) 
 
 CRE 
 
 shred small, and some bitter ae 
 biscuits; let the whole be thoroughly 
 done; when ready, let it be cold, then 
 put an under crust of puff-paste in a 
 baking pan, with a border of paste, and 
 put your cream over it; mix it with some 
 orange-flower water, and the whites of 
 eggs, beat up to a froth: take care not 
 
 to over-fill your custard; and let it be 
 
 done, either in the oven, or under the 
 cover of a baking pan, with fire under 
 and over. When ready, and glazed with 
 sugar, serve it up hot. 
 
 Cream Taffaty.—Beat the whites of’ q 
 
 eight eggs with rose-water, toa froth} 
 put them into a quart of thick cream, 
 skimming it as it rises; boil it, and keep 
 it continually stirring. Then having 
 beaten up the yolks of eight eggs, take 
 
 ‘your cream off the fire, and slip in the 
 
 eggs; stir them in. Sweeten with sugar, 
 
 Cream Toast. — Take a pound of 
 French rolls, slice them, crumb and 
 crust, as thick as your finger; lay 
 them ina silver dish; put to them 
 half a pint of cream, and a quarter of a 
 pint of milk; then strew sugar and 
 beaten cinnamon over them; turn them 
 often till they are soaked tender, 
 but not so tender but you may 
 turn them without breaking; then take 
 them from the cream with a slice or 
 skimmer; break three or four raw eggs; 
 turn the slices of bread in the eggs, an 
 fry them in clarified butter, till they are 
 of a good brown colour, taking great 
 care not to burn or black them ; scrape a 
 littlesugar round them. Drain them well 
 from the butter in which they were fried, 
 and serve them hot for a second course. 
 
 Cream, Tourte a l’ Anglaise.*—Pre- 
 pare a crust in the usual way, and fill it 
 with a pretty firm cream pdtissiére, 
 mixed with two ounces of currants, two 
 ounces of raisins, stoned, an ounce of 
 cedrat, cut into dice, a little crisped 
 orange-flower, the rind ofa lemon, grated 
 on some sugar, a quarter of a nutmeg, 
 grated, and half a glass of white wine, 
 When filled, bake it like other tourtes, 
 and serve it hot. 
 
 Cream Tourte with Spinach.*—Wash 
 and blanch about two handsful of spinach ; 
 chop it very small, and put it into a 
 saucepan, with three ounces of butter; 
 
 a | stir it over a moderate fire, and when all 
 Cream Tart.—Put into a stewpan two | 
 
 the water is evaporated, add four spoons- 
 ful of cream pdtissiére, half a glass of 
 double cream, three ounces ef powder- 
 sugar, two of bitter macaroons crushed, 
 a little crisped orange-flower, and a grain 
 of salt. Mix these ingredients together 
 well, and pour it into a crust prepared 
 in the usual way; mask the top of the 
 cream with filberts, blanched and mixed 
 
 
 
 4 
 B 
 L 
 rs 
 - 
 

 
 CRE 
 with a spoonful of powder-sugar. Bake, 
 and serve it hot. 
 
 Cream au Vin.*—Mix the yolks of 
 eight eggs with a proper quantity of 
 powder sugar; to which add by degrees 
 a bottle of Frontignac, or any other sweet 
 and aromatic wine; stir it constantly ; 
 put into the dain marie, and keep it 
 stirring until the cream is set, and suffi- 
 ciently done. ; 
 
 Cream, White or Naturai.—Take a 
 pint of milk, half a pint of cream, and a 
 bit of sugar; boil them together till they 
 are reduced to one-third, and when the 
 milk is sutficiently cool that you can bear 
 your finger in it, dilute a little rennet 
 with water, ina spoon: mix it well with 
 the cream, and strain the whole through 
 a sieye ; then take the dish in which you 
 intend serving, and set it over some hot 
 cinders; pour in the cream; cover it 
 with a lid that will admit fire upon it; 
 and when the cream is set, put itin a place 
 to cool. Serve cold. 
 
 Cream, Vhipped.—Take a pintof thick 
 cream, put it in a basin or stewpan, and 
 deat it up with a whisk fo a strong froth, 
 then mix in a little powder-sugar, and 
 orange-flower water ; serve it in a small 
 basket made with paste, and garnisa 
 round with sweet rusks. Hf your cream 
 should not socn froth, as sometimes it 
 will not, be careful that you do not beat 
 it to butter. 
 
 Cream, Whipped.*—Put into a pan 
 @ quart of good double cream, which has 
 been kept for two hours in pounded ice; 
 add to it,a little gum-dragon in powder, 
 and whisk the cream for at least a quar- 
 ter of an hour, when it will have become 
 properly frothed. Lay itona napkin to 
 drain thoroughly, and then mix it care- 
 fully with six ounces of powder-sugar ; 
 and the instant before you send it to table, 
 add to'it whatever you intend to flavour 
 it with. Serve your cream in-a raised 
 tart-crust, or iced vol-az vent, and orna- 
 mented with a sultane; or it may be 
 placed on Jayers of almond-paste, or 
 simply ina silver dish, 
 
 Cream, /Vhipped.* —Put some good 
 cream, with a proportionate quantity of 
 powder-sugar, a pinch of gum-dragon, 
 and a little orange-flower water, into a 
 pan; whip it to a froth, with an osier 
 whisk; as the froth rises, let it stand an 
 instant, and then take it off gently with 
 a skimmer, and place it on a dish hkea 
 pyramid; garnish your dish with green 
 lemon or orange chips, and serve it. 
 
 Cream (Whipped), au Curamel.* — 
 Boil six ounces of sugar to caramel, and 
 when it has acquired the proper reddish- 
 yellow tinge, dissolve it in half a glass of 
 beiling water, over hot ashes; after 
 
 (197) 
 
 CRO 
 
 which, it must be reduced to a rather 
 thick syrup. When cold, mix it with the 
 whipped cream in the usual way. See 
 Whipped Cream. ae 
 
 To this may be added the flavour of 
 any ingredients you desire, by putting 
 a small quantity of it into the sugar, the 
 moment it attains its proper colour: for 
 instance, a spoonful of starred anise, 
 orange flowers, pralinées, a dozen of bit- 
 ter macaroons, or filberts, crushed, &c. 
 
 Cream (/Vhipped), Printanniére.*=- 
 Dilute two spoonsful of essence of spi- 
 nach, strained by degrees, with half a 
 glass of Italian maraschino; pour this 
 mixture, and six ounces of powder-sugar, 
 to whipped cream as directed. See 
 Whipped Cream. 
 
 Instead of the. liqueur, the zesfes of a 
 couple of lemons, a sweet or Seville 
 orange, or cedrat rasped on sugar, may 
 be used. Strawberries or raspberries 
 may also be placed here and there on the 
 cream. 
 
 Cream (/Vhipped) aux Quatre Zestes.* 
 —Take six ounces of lump-sugar, and > 
 rasp on it the fourth part of the zeste ofa 
 sweet, the same of a Seville orange, the 
 same of a cedrat, and half the zesée of a 
 lemon; scrape the sugar in the usual 
 way, and then mix it with your cream, 
 whipped as directed. See Whipped 
 Cream. 
 
 CROQUE en Bouches.*—These are 
 large pieces of ornamental confectionary, 
 formed’ of various materials, as gém- 
 blettes, croguignoles, génoises, &c., or of 
 oranges, cut into quarters, chesnuts, 
 green nuts, &c., arranged within moulds 
 according to fancy, and cemented to- 
 gether with boiled sugar. 
 
 Cxroguertes of Boiled Meat.*—Mince 
 some boiled meat very small; add to it 
 some sausage-meat, mashed potatoes, 
 crumbs of bread, soaked in milk, and 
 sweet herbs; make them into a paste, 
 and form it into little balls; roll them 
 in very fine raspings, and fry them of a 
 nice colour. Serve them with sauce 
 prquante. 
 
 CroguETTsEs @ la d’ Estrées.—Use the 
 best puff-paste: roll it pretty thin, and 
 cut_it into different shapes, as fancy 
 leads; bake it, and dress each piece upon 
 a dish, in a handsome manner 3 rub them 
 with a little caramel, to make them stick 
 as you place them; then put some cur- 
 rant jelly all over the top, and make 
 what flower or design you please, with 
 nonpareils of different colours, round it. 
 
 Croguettes @ la Parisienne.*—Take 
 a stick of vanilla, pound it with two 
 ounces of sugar, and sift both through a 
 silk sieve; mix it with seven ounces of 
 sugar, well coe and pounded, and half 
 
 
 

 
 CRO 
 
 the whites of four eggs, whipped firm, 
 and work the whole together for some 
 minutes. ny 
 
 Heat two large baking-plates of cop- 
 per, rub them over lightly with virgin 
 wax; when they are co!d, take a spoon- 
 ful of the preparation, and lay it on the 
 plate the same as the _ spoon-biscuits, 
 taking care to lay them three quarters of 
 an inch apart; when both plates are 
 
 full, place them on stools, in the oven or 
 
 stove; close the top, and lay embers 
 over it, so that the croquettes may be as 
 far removed from the fire as possible ; 
 let them remain in this state all night; 
 the next morning put them into a mo- 
 derate oven, and bake them fifteen or 
 twenty minutes; they should then quit 
 the plate easily, and be of a clear reddish 
 
 colour; remove them from the plates 
 
 whilst hot. 
 The croquettes may be flavoured ac- 
 cording to your fancy. 
 CROQUIGNOLES 4 la Chartres.*— 
 
 - Blanch and pound five ounces of sweet, 
 
 and three of bitter almonds, with a little 
 
 white of egg; put half a pound of flour 
 
 on your slab, make a hole in the middle, 
 in which put the almonds, with half a 
 pound of powder sugar, four yolks of 
 eggs, anda little salt; make this intoa 
 
 _ paste, and roll it into strips about the 
 
 size of your finger ; cut them into square 
 pieces, the bigness of a filbert, and roll 
 them into little balls: place them on 
 baking-plates, rubbed with wax; dorez 
 and bake them in a moderate oven: re- 
 move them from the. plates whilst hot, 
 as, if suffered to grow cold first, they will 
 
 break to pieces. 
 
 Croguienotes a la Frangaise.*— 
 Break up half a pound of bitter maca- 
 roons, so smail as to be able to sift them; 
 and having laid half a pound of sifted 
 flour on your slab, and made a hole in 
 the middle, put in the macaroons, with 
 Bix ounces of powder-sugar, three yolks 
 of eggs, three ouncesof fresh butter, and 
 a grain of salt; make these ingredients 
 into a paste, and form the croguignoles 
 of the shape and size of olives ; dorez 
 them lightly, and bake them ina gentle 
 oven. These must be of a lighter colour 
 than other croguignoles. 
 
 Instead of macaroons use any other in- 
 gredients you please. ; 
 
 - Croguienotes d’ Office.* — Put into 
 a pan half a pound of flour, a pound of 
 powder-sngar, a little crisped orange- 
 flower in powder, a bit of butter, about 
 as big as a nut, and a little salt; moisten 
 it with the whites of eggs ; your prepara- 
 tion should be pretty firm; put it into 
 a sort of funnel, butter some baking-tins, 
 
 (198) 
 _a pound of fine sifted flour; then stir in 
 
 CRO 
 
 and push the ereguignoles through in 
 the form of buttons, cutting the paste 
 with a knife dipped in white of egg; 
 bake them in a moderate oven. 
 
 Croguienotes aux Pralines.*—Make 
 a paste like Croguignoles a la Chartres, 
 roll it out to about a quarter of an inch 
 in thickness, and cut it into two equal 
 parts, on one of which lay pralines, 
 leaving proper spaces between each; 
 moisten the other part lightly, and lay 
 it over the pralines; press it down a 
 little, and with an oval paste-cutter, an 
 inch and a half in length, ard one inch 
 in width, cut out the croguignoles ; press 
 the edges together, and finish as Cro- 
 guignoles ad la Chartres. 
 
 Croguieno.es @ la Reine,*—Are made 
 in the same way as Croguettes a la Pa- 
 ristenne; but, instead of laying them 
 like spoon biscuits, they should be 
 formed into balls about the size of a fil- 
 
 bert. 
 
 CROUSTADE.*—Takea loaf of close 
 texture, remove the crust, and cut the 
 crumb round, to the size you may re- 
 quire, and about four inches in height 3 
 form it to the shape of a cup or basin, 
 and cutting the outside according to 
 your taste, put it into a pan with a pro- 
 per quantity of butter, and brown it; 
 when of a good colour, and very dry, 
 drain and take out the inside, and fill it 
 with such articles as you may requre. 
 
 CroustTabdE (Small) d la Béchamelle.* 
 Line the number of custard:moulds you 
 may require, with a rich puff-paste, ad- 
 ding a small quantity of flour; fill 
 them up with the cuttings of the paste, 
 and bake them in a brisk oven of a light- 
 ish red colour. In the meanwhile cut 
 some breast of fowl into small pieces, 
 three quarters of an inch long, and a 
 quarter wide, also cut some very black 
 truffles, or champignons, into pieces the 
 sane size, flavoured with béchamelle ; 
 place these in the dazn-marie, and when 
 wanted, put some of this into each 
 croustade, pour in a little béchamelle, 
 cover them and serve. Observethat the 
 croustades must be opened the moment 
 they are taken from the oven. They 
 may be filled with any other preparation 
 you please. 
 
 CrousTaDEs (Smail) de Nouilie.* — 
 Mix some paste @ Nowzlle, with the yolks 
 of twelve eggs, and when sufficiently 
 rolled out, put it into a saucepan of 
 boiling water ; let it boil a few minutes, 
 and then, having drained it, put it intoa 
 stewpan with a quarter of a pound of but- 
 ter, and a little salt; in a little while 
 pour the paste ona dish, taking care to 
 keep it of an equal thickness. When 
 cold, turn it on the slab, and cut out 
 
 
 

 
 CRU 
 
 _ the croustade of the size and form you 
 may require; then, having beaten up 
 eight eggs, di 
 ‘draining and rolling each, as you do 
 
 ~ them, in grated bread-crumbs; do this a_ 
 
 second time, rolling them lightly on 
 the slab to make them smooth, and fry 
 them a good colour in a very hot pan. 
 Open and fill them with such prepara- 
 tions as you may think proper ; cover, 
 and serve them. 
 
 Crovutes au Pot.*—Take some crusts 
 of French bread, with very little crumb 
 in them, cut them into thin slices, and 
 lay them in a deep dish; pour over them 
 some broth and pot skimmings; then set 
 the dish over the fire, until the bread is 
 burnt to the bottom, or gratinée ; then 
 take three outsides of a loaf, cutting out 
 
 all the crumb, suak these in some skim-— 
 
 mings of broth ; season them with salt 
 and pepper, and set them upright on the 
 gratin; just before serving, drain them 
 well, that the potage may be quite dry, 
 and put some broth or stock in a sauce- 
 tureen, and serve it. 
 
 Croute aw Pot.*—Take two French 
 loaves, rasp them, take off the crusts, and 
 cut the crumb in round slices, and put 
 them into a stewpan with a spoonful of 
 consommé ; set the crusts over the fire to 
 simmer, and then fry them in the fat 
 taken from consommé ; put the panada 
 ina deep dish, with the crusts at the top; 
 moisten them with the consommé fat, and 
 set them on the fire, tomake a gratin 
 for a quarter of an hour 5 at the moment 
 of serving, break six eggs over it, and 
 serve it with a clarified consommé. 
 
 CRUMPET'S.—Make a pint of warm 
 milk, a quarter of a pint of yeast broth, 
 strained into a strong batter, with a suf- 
 ficient quantity of flour; cover, and set 
 it in a warm place to rise; then add a 
 quarter of a pint of warm milk, an ounce 
 of butter worked up ina little flour, but 
 only flour enough to prevent the batter 
 from being too thin; in a quarter of an 
 hour have the iron rings ready ona plate 
 of iron over a stove; pour the batter into 
 these rings, and bake them. 
 
 Crumpsts, or Pikelets.*—Set a sponge 
 as for bread, excepting that half milk and 
 half water must be used; and to every 
 half quartern of flour, two eggs must be 
 added; beat the eggs thoroughly. Bake 
 them in rings as usual. 
 
 CRUST (Short).— Pound, sift, and 
 dry two ounces of white sugar; then mix 
 
 it with a pound of well dried flour, rub- 
 
 bing into it, so fine as not to be seen, three 
 ounces of butter; then put the yolks of 
 two eggs into some cream, and mix the 
 whole into a smooth paste; roll it out 
 thin, and bake it in a moderate oven. 
 
 ( 199.) 
 
 dip each croustade into it, | 
 
 CUC 
 
 Crust (Short, not sweet, but rich).— 
 Mix into a stiffish paste, using as little 
 water as possible, six ounces of butter, 
 with eight ounces of fine flour, (rubbing 
 the butter well into the flour, before mix- 
 ing it with the water) beat it well, and 
 roll itthin. This crust is proper as well 
 as the above, for tarts of fresh or pre- 
 served fruits. Let it bake in a moderate 
 oven. 
 
 Crust, for Venison Pasty. — Work 
 into a paste with warm water, two 
 pounds and a half of butter, a peck of 
 fine flour, and four eggs ; work it smooth, 
 and to a good consistence. The paste 
 should be put round the inside, but not 
 at the bottum of the dish; let the cover 
 be tolerably thick, to bear the long con- 
 tinuance in the oven. 
 
 CUCUMBERS, Blanquette of.—Pare 
 and stew your cucumbers ina little sauce 
 tournée and sugar; then drain them. 
 Reduce the liquor, and thicken it with 
 the yolks of four eggs, and when wanted 
 for table, put in the cucumbers. 
 
 CucumpBers @ la Bourgeotse.—Prepare 
 and dish your cucumbers as a@ lacréme ; 
 in the meantime shred three or four 
 onions very fine, and fry them in butter, 
 till brown; when so, and drained off | 
 from the butter, put them into a stew- 
 pan to simmer by the side of the stove, 
 with four table-spoonsftl of consommé, 
 and the same of sauce tournée ; when re- 
 duced to half the thickness, stir ia a bit 
 of butter, and one squeeze of lemon- 
 juice ; salt, ifrequired; pour this very 
 hot over the cucumbers. 
 
 CucuMBER with Cream.*—Peel and 
 cut into squares some small cucumbers, 
 then put them into salt and water, first 
 letting it boil up; when the cucumber 
 becomes soft to the touch, take them 
 out of the salt and water, and put them 
 into cold water; let them drain in a 
 cloth, make a thick sauce @ la créme; 
 put the cucumbers into it, and serve. 
 
 CucumBers and Cream.* —Cut the 
 cucumbers the same as for Cucumber 
 Sauce, and blanch them in salt and 
 water; when they are tender, Jet them 
 drain on a cloth till no water remains. 
 Put a quarter of a pound of butter, three 
 tea-spoonsful of flour, salt, pepper, and 
 grated nutmeg; mix the whole together, 
 and then add half a glass of cream, set 
 them en the fire and let ther boil up 
 once ; if too thick, add more cream ; put 
 in the cucumbers, and keep it hot till 
 wanted ; it must not boil. 
 
 CucuMBERS and Cream.*~Your cu- 
 cumbers being pared, and the seeds 
 taken out, cut them into dice, blanch, 
 and then put them into a saucepan with 
 a little melted butter, parsley, and scal- 
 
 
 

 
 cUC 
 
 lions, shred small, salt, pepper, morels, 
 and good broth 5 let them stew for some 
 time over a gentle fire. When done, 
 add the yolks of eggs beaten up with 
 cream, and a small piece of butter. To 
 the sauce may be added a little verjuice, 
 if you think proper. 
 
 CucumsBers 4 la Créme.*—Pare and 
 cut your cucumbers in small round or 
 oval pieces, keeping them all as near of 
 a size as you well can; throw them into 
 boiling water with a little salt in it; 
 when they are soft, take them from the 
 hot, and put them into cold water, and 
 then drain them in a cloth; make a 
 eream sauce, rather thick, inte which 
 put the cucumbers, and serve them. 
 
 CucumsBers @ la Créme.—TYake four 
 straight rough-coated cucumbers, taste 
 each that it is not bitter; cut them 
 in half, then in quarters, and with a 
 sharp knife cut out the seeds, and pare 
 off the skin, tossing them in water as 
 you do them; have ready some good 
 clarified butter, into which (when well 
 drained from the water) putin your cu- 
 cumbers; let them try (turning them at 
 times) till of a fine light colour, then 
 lay them on a sieve to drain them from 
 the butter; when free from fat, lay them 
 in astewpan to stew gently, with con- 
 sommé enough to cover them, a very 
 little sugar and salt, and a round paper 
 over the whole ; when stewed nearly dry, 
 lay them again on a sieve, then place 
 them neatly on the dish, and pour over 
 them some good cream sauce, and thicken 
 with the yolk of one egy with a little 
 cream, and serve very hot. 
 
 CucoumsBers, Dried.—Take some. pre- 
 served cucumbers, wash all the syrup 
 from them, put them on sieves to 
 drain, then. into a_ stove, one day is 
 enough for them to dry; when dry, take 
 them out and paper a box, and put them 
 in, and lay a paper between every layer 
 of cucumbers. 
 
 CucumsBers, &ssenee of.—Take the 
 parings from your cucumbers, and make 
 a purée of them with a little butter, 
 which must be drained off as soon as 
 melted, and the purée diluted with the 
 sauce tournée, in which the cucumbers 
 have been dressed, as for blaxquette, 
 (they being put to drain). When the 
 purée is very thick, mix with it four 
 spoonsful of velouté, with a little sugar, 
 and then strain it. Toss up the scollops 
 init, and add a little thick cream, if not 
 sufficiently white. Season it well, and 
 serve it quite hot. 
 
 Cucumpers, Farcies.* — Pare three 
 good-sized cucumbers, take out the seeds 
 witha marrow-spoon, and fill up the mid- 
 dle with a farce cuzte ; put into astewpan 
 
 ( 200 ) 
 
 CcCUC 
 
 some slices of bacon and veal, carro 
 onions, a little thyme, and a bay-leaf, lay 
 in the cucumbers, cover them with bacon, 
 moisten them with stock, and let them 
 simmer for half an hour, then, if they are 
 tender, take them from the fire, drain, - 
 and dish them. Serve with a reduced 
 espagnole. : Ns 
 
 CucumBERs au Blanc, Garniture of.*— 
 Pare and cut your cucumbers into square 
 pieces, and then trim them into the 
 form of oyster-shells; blanch them with 
 a little salt. When done, drain and then 
 toss them up ina littie butter ; addsome ~ 
 sauce fournée, and thicken them with 
 the yolks ofeggs. 
 
 CucumBers auBrun, Garniture of.*— 
 Prepare the cucumbers as for blanc, then 
 put the slices in a pan with water, salt, 
 pepper, vinegar, and sliced onions, soak 
 them in this for some hours, then drain 
 and press them in a cloth; put them 
 into a saucepan with butter, stock, and 
 a bunch of sweet herbs; when done, put 
 a little gravy to them and serve. They 
 may also be fried in grated bacon, in 
 which case they should be moistened 
 with oil and vinegar. 
 
 CucuMBERS au Gras.*—Pare and take 
 the seeds trom your cucumbers, cut them 
 into slices an inch thick, and throw them 
 into cold water, then soak them in a 
 glass of hot broth, and the same of vine- 
 gar; drain and dip them into batter, and 
 fry them in lard. Glaze them with pow- 
 der-sugar as you take them out of the 
 pan. 
 
 CucumBeErs, Potage of.*—Cut your - 
 cucumbers into small ova! pieces, blanch 
 them for ten minutes, let them cool, 
 
 
 
 
 
 * 
 7 
 
 and drain; put some slices of bacon into — 
 
 a stewpan, then the cucumbers, cover — 
 them with bacon, and add carrots, onions, 
 pepper, and two cloves; let them stew 
 thus for half an hour. Put some bread 
 in the soup-dish, and pour over it a suf- 
 ficient quantity of stock or broth to soak 
 it well, lay the cucumbers on it, pass 
 the liquor through a sieve, take off the 
 fat, and pour it on the potage. 
 CucumBers Liés, Potage of.*—Pare 
 and split two cucumbers into four parts, 
 and having taken out the seeds, cut eachs 
 quarter into round slices, as near ofa 
 size as possible; put them into a stew- 
 pan witha little salt to take out all the 
 water ; then strain them through a cloth, 
 and put them into a saucepan with a bit 
 of butter ; toss them up lightly, but not 
 to colour them, then add a handful of 
 sorrel chopped fine, and a pinch of cher- 
 vil. Moisten it with some good stock 5 
 let it boil for a quarter of an hour. When 
 ready for table, thicken it with three 
 
 ‘ 
 
 yolks of eggs, and a little cream; and 
 
 
 
 a 
 
 q 
 cr: 
 

 
 cUC 
 
 jour it over your bread, which should 
 e cut in pieces similar to the cucumbers. 
 Cucumsers d la Poulette.—Pare and 
 slice the cucumbers, and having soaked 
 the slices for half an hour in vinegar and 
 salt; drythem in anapkin, and put them 
 into a pan with two ounces of buiter ; fry 
 them over a brisk fire, sprinkle flour over, 
 pour a little broth on them, and let them 
 stand till reduced without breaking; 
 then add a small quantity of chopped 
 parsley, a little salt, the same of sugar, 
 and three eggs; stew all together a little 
 while, and serve hot. Pepper may be 
 added according to taste. 
 
 CucumsBers (to Preserve).* — Make 
 choice of those which are small, and not 
 too old, put them into jars, and pour 
 over them a brine (to make the brine, 
 take two thirds of water, and one of vine- 
 gar, to several pounds of salt, according 
 tothe quantity of brine you wish to make, 
 a pound to three pints; put it over the 
 fire till the salt is melted, let it stand to 
 settle, and before you use it, pour it off 
 clear); when you wish to use them, take 
 the rind off, and dress them in the sam 
 way as the fresh cucumber. | 
 UCUMBERS, Preserved. — Split and 
 take the seeds from the number of cu- 
 cumbers you intend to use; lay them for 
 three days instrong salt and water ; then 
 put them into cold water, with a little 
 alum, and boil taem till tender; drain, 
 and let them lay in a thin syrup for two 
 days, then boil the syrup again, pour it 
 over the cucumbers, repeat this opera- 
 tion twice more; then having boiled to 
 soufié some clarified sugar, put them in 
 it, sinamer them for five minutes ; the 
 next day boil both up again, when they 
 may be put by for use. 
 
 Cucumsers (Ragotit of).*—Let some 
 cucumbers soak for two hours, in half a 
 tea-spoonful of vinegar anda little salt; 
 turn them often, by which means the 
 water, which is so cold to the sto- 
 mach, will be drawn out; after they have 
 been thus soaked, squeeze and put them 
 into a stewpan with some good stock, a 
 bunch of herbs, and a bit of butter ; stew 
 them, and, when done, add a little cullis; 
 clear off the fat from the ragoit, and 
 serve; or, when you have scueezed the 
 cucumbers, put them into a stewpan 
 with some butter, and, having turned 
 them a few times over the fire, shake in 
 a little flour, and moisten with stock; 
 when it is sufficiently done, and the 
 sauce consumed, add the yolks of two 
 eggs beat up with some milk, and serve 
 them fur an entremet, either under eggs, 
 or without eggs. If you wish to makea 
 soup of them, boil some cucumbers once 
 up in water, and then dress them with 
 
 ( 201 ) 
 
 CUC 
 
 stock and gravy, to give them a nice 
 colour; when done, garnish the edge of 
 your soup-dish with them, and take care 
 of the water they were boiled in to add 
 to the soup. 
 
 CucumsBers, Ragodt of.* — Cut a 
 number of cucumbers, each in half, take 
 out the seed, slice them very thin, and 
 soak them in vinegar, salt, pepper, and 
 sliced onions. When they have laid in 
 this a sufficient time, take them out and 
 press them dry in a cloth; putthem 
 into a saucepan witb butter, velouté, 
 and stock, if your ragoft is white, but 
 espagnole without butter, and nutmeg if 
 brown; add a_ bunch of sweet herbs; 
 when done, thicken it with yolks of 
 eggs; put a little lemon-juice and 
 serve. 
 
 CucumBer Salad.*—Peel and cut a 
 cucumber in slices, or peel without 
 slicing it, and let it steep for twenty-four 
 hours in vinegar; then when you wish to 
 serve, drain off the vinegar, and season 
 the cucumber with pepper and salt. 
 
 CucumBeEr Sauce.*—Cut four cucum- 
 bers into pieces the size of half acrown 
 and three quarters of an inch thick; put 
 them into a clean cloth, and rub them 
 well to take out the water; put a bit of 
 butter into a stewpan, to which put the 
 cucumbers, and set them over a brisk 
 fire, taking care toshake them frequently; 
 when they are of a good colour, put to 
 them three large spoonsful of velouté, 
 and two ef db/ond; let them remain a 
 short time on the fire. 
 
 Cucumsers, Stewed.—Slice some cu- 
 cumbers thick, or cut them into halves 
 and divide them into two lengths; strew 
 over them some salt and pepper, and 
 sliced onions; add a little broth, or a 
 bit of butter. Simmer very slowly; and 
 before you serve them, if no butter was 
 in before, put some, and a little flour, 
 unless it wants richness. 
 
 CucumBer Toast.*—Make a ragoit of 
 
 cucumbers, well thickened; add to it 
 the yolks of three eggs, dress them upon 
 the crumb of bread, draw a knife dipped 
 in a beat egg over the whole 5 cover with 
 grated bread, and then fry them. 
 ’ Cucumber Vinegar.—Pare and cut in 
 slices fifteen large cucumbers; put them 
 into a stone jar, with three pints of vine- 
 gar, four large onions cut in slices, three 
 shalots, a little garlic, two large spoons- 
 ful of salt, three tea-spoonsful of pepper, 
 and half a tea-spoenful of Cayenne pep- 
 per. After leavingit to stand four days, 
 give the whole a boil ; when cold, strain 
 and filter the liquor through paper, and 
 putit into small bottles, and use it for 
 salad, or with cold meat. 
 
 CULLIS,—Lay over the bottom of a 
 
 
 

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

 
 CUR 
 
 moisten it with gravy or broth, of each 
 a like quantity; then put in some pars- 
 ley, and basi), a whole leek, a bay-leaf, 
 some mushrooms and truffles minced 
 small, three or four cloves, and the 
 crust of two French rolls ; let all these 
 simmer together for three quarters of an 
 hour; then take out the slices of veal, 
 strain it, and keep it for all sorts of ra- 
 goiits. 
 ~Cuntuis of Rosts.— Cut some carrots, 
 parsnips, parsley roots, and onions, into 
 slices, and put them into a stewpan over 
 the fire, and shape them round. Take 
 two dozen of blanched almonds, and the 
 crumb of two French rolls, soaked first in 
 good fish broth. Pound them with the 
 roots in a mortar, and then boil all toge- 
 ther. Season it with pepper and salt, 
 strain if off, and use it for herb or fish 
 scups. 
 Cuuus, White.—Take a piece of vea), 
 / cut it into small bits, with some thin slices 
 _ of ham, and twa onions, each cut into four; 
 moisten it with broth, seasoned with 
 mushrooms, a bunch of parsley, green 
 | onions, three cloves, and so let it stew. 
 | Being stewed, take out the meat and 
 | roots with askimmer, putin a few crumbs 
 | of bread, and jet it stew softly; take the 
 | white ofa fowl, or two chickens, and put 
 itinto a mortar; being well pounded, 
 | mixitin the cullis, but it must not boil, 
 ' and the cullis must be very white; but 
 _ ifnot white enough, pound two dozen of 
 sweet almonds blanched, and put it into 
 the cullis; then boil a glass of milk, and 
 _ add it to the cullis; Jetit be of a gocd 
 | flavour, and strain it off; then put it into 
 - asmallkettie, and keep it warm. [t may 
 | be used for white loaves, crust of white 
 _ bread, and biscuits. 
 ~CURACAO.*—This is a species of bit- 
 _ ter or wild orange, of which the rind is 
 ' dried, and may be had at the druggists. 
 To make the liqueur called by this 
 name, wash a pound of curacao several 
 times in warm water ; then, baving well 
 - drained, put them into a vessel with four 
 | quarts of brandy, and one of water; let 
 - it stand closely covered for a fortnight. 
 |. shaking itfrequently ; distil it after that 
 in the usual way, and drain the curacao 
 on asieve. Sweetenit with five pounds 
 / and a half of sugar, dissolved in three 
 pints of water, mix it with the spirit and 
 _ then fiiterit. ; 
 CURD Cakes.—Takea quart of curds, 
 eignt eggs, leaving out four whites; put 
 in sugar, grated nutmeg, and a little 
 flour; mix these well together, heat but- 
 ter, ina fryingpan, drop them in, and 
 deylike fritters. _ 
 Curps and Cream.—Put what quan- 
 | tity of milk you please into a pan, made 
 
 ( 203 ) 
 
 CUR 
 
 rather warm, then add rennet. When 
 
 the curd is come, lade it with a shape, 
 
 into an earthen shape, perforated, of any 
 
 form you please. As the whey drains, 
 
 fill it up, without breaking or pressing 
 
 the curd. If turned only two hours be- 
 
 fore it is wanted, it will be very light, but 
 for those who'like it harder, it should be 
 made earlier, and squeezed. Cream, 
 
 milk, ora whip of cream, sugar, wine, - 
 and lemon, should be put into the dish 
 
 or nae glass bowl, to serve with the 
 curd. 
 
 Curp Pudding (Boiled). — Rub the 
 curd of two gallons of milk, well drained, 
 through a sieve; then mix with it six 
 eggs. a little cream, two spoonsful of 
 orange-flower water, half a nutmeg grat- 
 ed, three spoonsful of flour, and three 
 spoonsful of bread-crumbs, half a pound 
 ofcurrants, and half a pound of raisins 
 stoned. Let it boil for one hour, in a 
 thick cloth well floured. 
 
 Curp Puddings or Puffs.—Turn two 
 
 quarts of milk to curds, press the whey 
 from the curd, and rub it through asieve $ 
 then add to it four ounces of butter, the 
 crumb of a penny roll, two spoonsful of 
 cream, and halfa nutmeg grated, a little 
 sugar, and two spoonsful of white wine. 
 Butter little cups, or small pattypans, 
 and fill them three parts full. Bake them 
 carefully, and serve with sweet sauce. 
 
 Curp Puffs—Take the curd of two 
 quarts of new milk, drain it dry, add to 
 it the yolks of seven eggs, and the whites 
 of two, sugar, rose-water, nutmeg and 
 bread-crumhs ; make into a paste, cut 
 in what shape you please, frythem in 
 boiling lard, and serve them witha sauce 
 made with butter, sugar, and white 
 wine, 
 
 Curp Star.—Put a quart of new milk 
 over the fire with a few blades of mace : 
 and when ready to boil,add to it the 
 yolks and whites of nine eggs well beaten, 
 and as much salt as will lie upon the 
 point of a small knife. Let it boil till 
 the whey is clear; then drain it on a thin 
 cloth, or hair sieve, season it with sugar 
 anda little cinnamon, rose water, orange- 
 flower water or white wine, to your taste, 
 and put it into a star mould, or any other 
 form you please. Leave it to stand for 
 some hours before youtnrnit into a dish $ 
 nee put round it a thick cream or cus- 
 tard. 
 
 Curps and Whey.—Take a number 
 of the rough coats that Jine the gizzards 
 ofturkeys and fowls; clean them from 
 the pebbles they contain, rub them well 
 with salt, and hang them to dry. This 
 makes a more tender and delicate curd 
 than common rennet. When to be used, 
 break off some bits of the skin, and put 
 
 
 

 
 
 
 CUR ( 204 ) CUR 
 
 on it some boiling water ; in eight or nine 
 hours use the liquor as you do other ren- 
 
 net. 
 
 CURRANT Cakes.—Pick and wash 
 the currants, either white or red ; to two 
 quarts of currants, put one pint of water ; 
 when boiled, run the juice through a 
 jelly bag, do not press the bag; to one 
 quart of juice put three pounds of sugar ; 
 boil up the juice, ahd strew in the sugar ; 
 
 our it into glasses, dry it in a stove till 
 it will turn out, then dry the cakes on 
 plates. 
 
 Currants, Conserve of.*~—Take the 
 seeds from two pounds of red currants, 
 and put them on the fire in a silver pan, 
 to dry them; then press them through a 
 sieve, and put them again on the fire, 
 stirring constantly until you can see the 
 bottom of the pan; then, having dis- 
 solved and boiled three pounds of sugar 
 to cassé, pour iton the fruit, stirring 
 continually ; in a short time take it off, 
 stirring it as before until it bubbles 5 then 
 pour it into moulds. 
 
 Currant Cream.—Bruise some cur- 
 rants that are thoroughly ripe in boiled 
 cream; put in beaten cinnamon, and 
 sweeten to your taste; then strain it 
 through a fine sieve, and serve. 
 
 Strawberries or raspberries, may be 
 done in the same way. It is best to 
 sweeten the fruit before you put in the 
 cream, which should be almost cold be- 
 fore the fruit is put to it, else the cream 
 is liable to curdle. 
 
 Currants (Black) Drops. — Procure 
 half a sieve of black currants, and put 
 them ina panj; mash them well with a 
 spatula, and put them over the fire; let 
 
 - them just boil, and pass them through a 
 
 sieve, over an eartken pan; put what 
 jelly comes from them into an earthen 
 pipkin, put it on the fire, and let it boil 
 for two hours: keep stirring it all the 
 time with your spatula, or it will burn; 
 put in two pounds and a half of pow- 
 dered sugar, mix it with the jam, and stir 
 it over the fire half an hour, drop it on 
 pewter sheets or plates, in little drops, 
 from your knife, and put them into a hot 
 stove until you find that they are quite 
 dry, then take them off with a knife. 
 Cwrrants (Red), Fromage Bavarois 
 of.*—Take the seeds from a pound of 
 very sweet red currants, and a quarter of 
 a pound of raspberries: press them 
 through a fine sieve ; mix with the juice 
 halfa pound of fine sugar,and six drachms 
 of isinglass. Having put it in the pan 
 with ice, when it begins to set, stir ina 
 plate of whipped cream, and finish as 
 directed. See Fromage Bavarois. 
 Currants (fo Ice),—Take fresh cur- 
 
 rants in bunches, and have. reas the 
 white of an egg, well beaten to froth, dip 
 them in, lay them abroad, sift double re- 
 fined sugar pretty thick over them, and 
 let them dry inastoveoroven. .— 
 Currant Ices.—Boil two pounds ofred 
 currants a moment with a quarter of a 
 pound of raspberries ; rub them through 
 
 a sieve, adding a pint of water, and 
 
 then the sugar, which must be very well 
 dissolved before icing. 
 
 Currant Jces.— Pick some currants 
 from their stalks, and squeeze them 
 through a sieve; then take clarified su- 
 gar, boil it toa very high degree, add it 
 to your currant juice, and, if you choose, 
 squeeze in the juice of four lemons, it 
 will make it more mellow; strain them 
 through the sieve a second time, put 
 them in the icing pot, and finish the same 
 as all other ices. 
 
 Currant Ice Cream.—Take one large 
 spoonful and a half of currant jelly, put 
 it intoa basin, with half a gill of syrup, 
 squeeze in one lemon and a half; adda 
 pint of cream and a little cochineal, 
 then pass it through a sieve, and freeze 
 it according to custom. 
 
 Currant (Fresh) Ice Cream.— Take 
 one pint of currants, pass them through 
 a sieve, with five ounces of powdered su- 
 gar, anda pint of cream, then freeze it 
 aceording to custem. _ 
 
 Currant Vater Ice.—Take a large 
 spoonful and a half of currant jelly, put 
 it into a basin, and add to it the juice of 
 two lemons, half a gill of syrup, anda 
 pint of water; then freeze it rich. | 
 
 Currant (Fresh) Water Ice.—Take 
 a pint of currants, pass them through a 
 sieve; then add to them four ounces of 
 powdered sugar, and one pint of water; 
 strain it, and freeze it rich. 
 
 Currant (Black) Ice Cream.—Take 
 one large spoonful of black currant jelly, 
 add to it the juice of a lemon, and a pint 
 of cream ; pass it through a sieve, and 
 freeze it according to custom. 
 
 Currant (Black) Water Ice.— Take 
 one large spooniul of black currant jelly, 
 putit into a basin, add the juice of two 
 lemons, a gill of syrup, and half a pint of 
 water ; strain it, and freeze it rich, 
 
 Currant Jam (Black).—Gather your 
 currants on a dry day, when they are 
 full ripe. pick them from the stalks, wash 
 them wefl in a basin, and to eyery pound 
 of currants, put a pound of double re- 
 fined sugar, beaten and sifted ; put them 
 into a preserving pan, boil them halfan 
 hour, skim, and keep them stirring all 
 the time; then put theminto pots : when 
 cold, put brandy paper over, and tie 
 white paper over all. 
 vy 
 
 
 

 
 
 
 
 
 
 
 CUR 
 
 _ Currant Jelly.— Set on the fire in a 
 _ Sugar-pan a pint of smooth clarified sugar ; 
 when it boils, putin a quart of picked 
 red currants, in which let them bvil for 
 half an hour; be careful to skim them 
 weil, and at times add 4 little cold water 
 to raise the scum; when boiled enough 
 run the liquor through a sieve into a 
 basin, in which you have squeezed three 
 ‘lemons, then put in some isinglass, and 
 set your jelly in a mould in ice as usual. 
 _Curnanr Jelly.*—For this purpose the 
 ‘Tipest red currants should be taken, as 
 the white are not so good for jelly; crush 
 ‘them, and press out all the juice into a 
 glazed pan; cover it very closely, and 
 set in a cold place for six days; then 
 with great care remove the thick skin 
 which then covers the juice, and pour it 
 into another vessel, throwing away what 
 remains at the bottom; when the juice 
 is perfectly clear, weigh it, and for each 
 pound take half a pound of crushed 
 sugar, put them on the fire together, 
 and much scum will soon rise, this must 
 all be taken off; let it remain on the fire 
 for about an hour ; then try it as follows: 
 put a small quantity on avery cold plate, 
 ‘and if when it cools it becomes thick, and 
 ef proper consistence, take the pan from 
 the fire; if that is not the case, let it re- 
 main until that is the case. Pour the 
 jelly whilst hot, they must be quite 
 cold before you cover them with 
 ip Bis } J 
 URRANT Jeily, Framboisée.*—Take 
 ‘seven pounds of fine ripe red currants, 
 three of white, and two of white raspber- 
 ries, press them through a very close 
 horse-hair sieve ; pour the juice on nine 
 ‘pounds of double-refined sugar, broken 
 im smail pieces, place the whole on a 
 brisk fire, taking care to remove the 
 scum assoon as it appears. When the 
 boilings follow each other very quickly, 
 take out the skifamer, (which should be 
 of copper) stir it, and let the jelly fall 
 from it; on quitting the skimmer it 
 ought to fall like treacle. If it does so, 
 it is sufficiently done. This jelly should 
 be rose-culoured ; by making it entirely 
 of red currants and red raspberries, the 
 colour of the jelly will be red. ; 
 Currant Jelly (Red).—Strip off the 
 currants, put them in a jar, set the jar in 
 a kettle of hot water, let 1t boil an hour; 
 then throw the currants and juice intoa 
 fine lawn sieve, press out all the juice, 
 and to every pint of juice put a pound of 
 double-refined sugar; put thei in a pre- 
 serving pan; set it over a charcoal fire, 
 and keep stirring till it is a jelly, which 
 you will know by taking a little out to 
 cool; be careful to take off the scum as 
 it rises, aud when it is jellied and very 
 
 ( 205 ) 
 
 CUR 
 
 clear, pour it into glasses; when cold, 
 cut round pieces of paper that will just 
 cover the jeliy, dipped in brandy; put 
 white paper over the glasses, twisting 
 round the top. toty 
 
 Currant Jelly (Black).—Make it the 
 same way as the red currant jeily, only 
 with this difference, that you may use 
 very coarse sugar. ; 4 
 
 Curnrant Jelly (White).*—Take the 
 seeds from a dozen pounds of fine white 
 currants, and put them into ten pounds 
 of clarified sugar boiled to grand lissé, 
 take your saucepan from the fire, stir the 
 jelly lightly with a skimmer, then boil it 
 up twice, after which -pass it through a 
 sieve. Replace it over the fire, taking 
 care to keep the sides of the pan clean 
 with a sponge, so that the jelly does not 
 become coloured by the heat in boiling 3 
 Hite) it, and finish the same as the red 
 jelly. 
 
 Currant Jelly (Violet).*—Mix two 
 pounds of black currants with ten pounds 
 of red currants, press out the juice, and 
 pour it on nine pounds of fine sugar. 
 Make your jelly the same way as the 
 rosé-coloured currant jelly. 
 
 Currant Jelly without fire.*—Press 
 the juice from your currants through a 
 sieve ; weigh it, and to every pound, put 
 a pound of powder sugar; mix them to- 
 gether well, pass them through a strain- 
 ing bag, let it stand a little; then put it 
 into pots, and.expose it to the sun for 
 two days. 
 
 Currant Jelly Framboisée.* —Take 
 two pounds of currants and a handful of 
 raspberries ; bruise them well, and rub 
 them through a new coarse cloth, strain 
 the juice several times through a felt 
 strainer until quite clear. Clarify two 
 ounces of isinglass with a little clarified 
 sugar, Skim it well, strain, and let it cool. 
 Clarify three quarters of a pound of 
 sugar, boil it to petzé perlé, and let that 
 coo} also; then mix that, the isinglass, 
 juice of the fruit, and the juice of a 
 lemon together, and having oiled and 
 well drained a mould, pour in your pre- 
 paration, set it in ice, and do not remove 
 it from the mould, until wanted for table. 
 
 Currant Jelly Dumplings.—Take a 
 piece of nice rich paste, and roll it out 
 rather thin; then take some currant jelly, 
 spread it over the paste, and roll it up3 
 roll itin a cloth, and tie it at each end 5 
 boil it an hour, and then serve. 
 
 Currant Marmalade.—Strip your cur- 
 rants off from the bunches, and soak 
 them in boiling water until they break; 
 then take them off the fire, and Jay them 
 on a sieve to drain; and when they are 
 cold, pass them through the same sieve to 
 clear ute the seeds; then dry them over 
 

 
 iq 
 4 
 ; 
 4 
 j 
 
 CUR ( 206 ) CUR 
 
 .the fire till you bring your sugar to. the 
 
 fifth degree of boiling, allowing as much | 
 ‘sugar as the fruit weighs; mix all well 
 
 together, simmer it over the fire some 
 time; then put the marmalade into pots. 
 
 Currant Marmulade.— Take some 
 ripe red currants, pick them, and squeeze 
 out the juice from some of them; put to 
 it some juice of raspberries ; then put to 
 this the whole currants, boil them gently; 
 and when they begin to break, putin an 
 equal weight of sugar boiled to candy 
 
 height; boil them together, mash them 
 
 as they boil; skim them, put in some 
 ‘rose water, and when it becomes as thick 
 
 as marmalade, put it into pots. 
 
 Currant Paste.—Well wash some 
 currants, put them into a preserving pan, 
 bruise them, and with a little water boil 
 them to a pulp; then press out the juice, 
 and to every pound take twenty ounces 
 of loaf sugar; boil it to a crack, take it 
 
 _ from the fire, and putin the paste; then 
 
 heat it over the fire, take off the scum 3 
 put itinto your pasté pots, or glasses; 
 then dry and finish them the same as 
 other pastes. 
 
 Currant Paste.*—Pick and take the 
 seeds from ten pounds of fine red cur- 
 rants, crush them, and having pressed out 
 the juice, strain it through a silk sieve. 
 Clarify and boil to cassé an equal quan- 
 tity of sugar, pour the currant juice on 
 it, set the whole over a gentle fire, stir- 
 ring constantly until it becomes of a pro- 
 per consistence, which may be known by 
 observing when the bottom of the pan 
 ‘can be seen clearly ; take it off from the 
 fire as soon as that is the case, and pour 
 the paste into tin moulds, which must be 
 placed on slates, or copper plates: smooth 
 the tops with the blade of a knife, sprinkle 
 sifted sugar over, and place them in a 
 stove, where they must remain till next 
 day; when the paste should be turned 
 in the moulds; sprinkle sifted sugar over 
 them again, and set them in the stove a 
 second night; on the following day re- 
 mnove them from the moulds. lay it in 
 boxes, with white paper between each 
 layer, and keep them in a dry place. A 
 ton part of the quantity of raspberries 
 added to the currants, would greatly im- 
 
 prove the flavour of this paste. 
 
 _ Currant Pastels,—Take half a pound 
 of pourided loaf sugar on a plate, then a 
 quantity of currants, which squeeze 
 Fool a sieve; when that is done, add 
 the juice to the sugar, till it makes a 
 paste asclear and thick as you think 
 proper. 
 
 Currants, Preserved.* — Take the 
 seeds and stalks from whatever quantity 
 of currants you intend to use (of which a 
 fourth part must be white currants); put 
 
 
 
 them into a preserving pan, with a glas® 
 of water; let them boil up until the fruit 
 bursts; then strain the juice twice. Cla- 
 rify and boil to cassé some sugar (an 
 equal weight to the fruit) ; pour the juice 
 on it, boil them together a quarter of an 
 hour, and having skimmed it well, pour 
 it into pots., ey ae : 
 
 Currants, Red, (Preserved in 
 bunches).—Having stoned your currants, 
 tie six or seven bunches together with a 
 thread, to a piece of split deal about the 
 length of a finger; put double-refined 
 sugar, equal in weight to your currants, 
 into a preserving pan, with alittle water, 
 and boil it till the sugar flies; then put 
 the currants in, and give them a boil up, 
 and cover them till the next day; when, 
 take them out, and either dry them, or 
 put them into glasses, with the syr 4 
 boiled up with a little of the juice of ret 
 currants; put brandy-paper over them, 
 and tie them close down with another 
 paper, and setthem in adry place. 
 
 Currants, Preserved liquid im 
 bunches.*—For this purpose, either re 
 or white currants may be used, only be 
 careful not to mix them, and choose: 
 those bunches which have the largest 
 currants; take out the seeds very care- 
 fully with the nib of a pen. Boil clari- 
 fied sugar (a pound to each pound of 
 fruit) to bowlé, take the pan from the 
 fire, put in the currants, stir them with a 
 skimmer, taking care that the fruit does 
 not burst, cover the pan, and give the 
 whole one boi! ; skim the preserve light- 
 ly, and put it into glasses ; do not cover 
 them till the next day. 
 
 Currants (fo preserve them dry).— 
 Stone your currants, and tie them up in 
 bunches ; to every pound of currants, boil 
 two pounds of sugar, till it blows very 
 strong ; dip in the currants, let them boil 
 very fast till the sugar flies all over them; 
 when settled a quarter of an hour, beil 
 them again till the sugar rises almost to 
 the top of the pan; let them settle ; skim 
 them, and set them by till the next day 3 
 then drain them, and lay them out, 
 taking care to spread the sprigs, that 
 they may not dry clogged together ; dust 
 them very much, and dry them in a hot 
 stove. 
 
 Currants Preserved in Jelly.—Stone 
 your currants, clip off the black tops, 
 and clip them from the stalks; to every 
 pound boil two pounds of sugar, till-it 
 blows very strong ; slip in the currants, 
 give them a quick boil, take them from 
 the fire, and Jet them settle a little; then 
 give them another boil, and put in a pint 
 of currant jelly, drawn as directed, till 
 you see the jelly will flake from the 
 skimmer 3 then remove it from the fire, 
 
Aes 
 
 
 
 
 
 ‘ cellar to ferment; in a week’s time, pass 
 the juice through a straining bag, and 
 
 der sugar over the bottom of the dish; 
 
 CuR 
 
 let it settle a little; skim them, and put 
 them into glasses, and as they cool, take 
 care to disperse them equally. . 
 
 Currants for Tarts, (to preserve).— 
 Put a pound of sugar into a preserving 
 pan, fur every pound and a quarter of 
 currants, with a sufficient quantity of 
 enrrant juice to dissolve the sugar ; when 
 it boils, skim it, and put in the currants, 
 and boil them till they are very clear; 
 put them into ajar, cover them with 
 brandy-paper, and keep them in a dry 
 place. 
 
 Currayt Pudding.—A pound of cur- 
 rants, a pound of suet, five eggs, four 
 spoonsful of flour, half a nutmeg, a tea- 
 spoontul of ginger, a little powder’ sugar 
 and a little salt; boil this for three 
 hours. 
 
 Currants (Ratafia of). * —Take two 
 quarts of brandy, two of currant juice, 
 two pounds of crushed sugar, a drachm 
 of ae and the same of 
 cloves. Take the seeds from the cur- 
 rants before you press out the juice 5 
 rectify the brandy; then add the cinna- 
 mon, cloves, and juice. When it has 
 stood a month, draw it off, dissolve the 
 Sugar in it, and then filter the ratafia. 
 
 Currants (Black), Ratijia of.*—Take 
 a gallon and a half of brandy, one quart 
 of river water, two pounds of black cur- 
 rants, three of crushed sugar, one of bit- 
 ter cherries, six ounces of black currant 
 leaves, and a drachm of cinnamon or 
 cloves. Bruise the leaves, and fruit, 
 and spice, and then put them irto the 
 brandy to infuse for a month. Dissolve 
 the sugar in the water, and when the 
 ratafia is drawn off, mix the syrup with 
 it; then filter and bottle it. 
 
 Currant Shrub.—To five pints of cur- 
 rant juice, either red or white, one pound 
 and a half of loaf sugar ; when dissolved, 
 
 put to it one gallon of rurror brandy; | 
 
 elear it through a flannel bag. 
 
 Curranr Syrup.*—Put five or six 
 
 pounds of red, two of white currants, 
 and two pottles of raspberries, into a 
 sieve; crush them, and press the juice 
 through it into a pan, and place it ina 
 
 having clarified, and boiled to fort souglé 
 four pounds of sugar, put the juice to it, 
 
 and boil them together once; skim, and | 
 
 take it from the fire. It is necessary that 
 the currant juice should ferment, to 
 prevent its becoming a jelly in the 
 bottles. 
 
 ined a dish with puff-paste, strew pow- 
 
 then put the fruit, then sugar, andso on, 
 
 ( 207 ) 
 
 
 
 CUR 
 
 in alternate layers, till your dish is full, 
 then cover, and bake it. ba 
 _ Currant tart is much improved by add- 
 ing either raspberries, or mulberries, to 
 the currants. 
 
 Currant (red or white) Tartlets.*— 
 Having taken the seeds from a pound of 
 fine ripe currants, mix them in a pan, 
 with a quarter of a pound of powder 
 sugar; put these into the tartlets, made 
 as usual. (See Turtlets.) When baked, 
 make a thin jelly with a quarter ofa pound 
 
 -of crushed currants, and two ounces of 
 
 powder.sugar, with which the tartlets 
 should be masked. : 
 
 Currants en Timbale. — Pick and 
 wash some fine red currants, and set 
 them to stew gently in thick clarified 
 sugar; and when done enough, mix with 
 them lemon juice, and a little isinglass. 
 
 Cusrant /Fater.*—Pick a pound and 
 a half‘of currants, and half a pound of 
 raspberries, both quite ripe; crush them, 
 press the juice through a sieve, and 
 put to it a quart of water, and three 
 quarters of a pound of sugar; let it stand 
 half an hour, then pass it through a 
 napkin, pour it into decanters, and set 
 them in iced water. 
 
 Currant (Fresh) Water. — Take a 
 quart of fresh currants, and squeeze them 
 through a sieve with your hand; add two 
 large wooden spoonsful of powdered su- 
 gar, one lemon, and some water; make 
 it to your taste; strain it through a 
 sieve, it will then be fit for use. 
 
 Currant Water made of Jeilly.—Take 
 two large spoonsful of currant jeily, and 
 mix it with a little warm water; then 
 put one gill of syrup, squeeze two or three 
 lemons in, and let the rest be water; 
 taste, and make it to your palate, putting 
 a little cochineal in to make it a fine 
 colour ; strain it through a sieve, and it 
 will then be fit for use. 
 
 Currant /Wine.* — Take sixteen 
 pounds of currants, three gallons of 
 
 | water; break the currants with your 
 
 hands in the water, strain it off} put to 
 it fourteen pounds of fine sugar, strain 
 it into the vessel; add a pint of brandy, 
 and a pint of raspberries. Stop it down, 
 and let it stand three months. 
 
 Currant Wine (Red or White).*— 
 Take thirty pounds of either red or white 
 currants, and an equal quantity of black 
 currants and small cherries, not stoned, 
 and leaving on the stalks ; put the whole 
 into a cask, and bruise them with a large 
 
 , | stick ; then boil half a quarter of juniper- 
 Currant Tart.*—Pick your currants | berries in five or six pints of water, to 
 
 Ro the stalks carefully, and having 
 
 which add half a pound, or a pound of 
 honey, to make the juniperberries fer- 
 ment; when they have fermented, mix 
 them sae the juice of the fruits, Stir 
 
CUR ( 208 ) CUR 
 
 it together during four and twenty hours, 
 two or three times, and then fill up the 
 cask with water, and close it. This 
 quantity of fruit will make a hundred 
 and fifty bottles of excellent wine. If 
 you desire to make it stronger, put ina 
 pint or two of brandy. 
 
 Currant (Black) Wine.—Take three 
 pounds of ripe black currants: pick and 
 bruise them, and put them into a deep 
 basin, with four bottles and a half of 
 brandy ; add, if you please, some cloves, 
 and a little bruised cinnamon, and set 
 the jar in a place for two months. At 
 the end of that time, strain off the liquor, 
 pressing the currants wel], in order to 
 extract all the juice, which put again 
 into the jar, with a pound and three 
 quarters of sugar$ leave it till the sugar 
 is completely melted, and then strain 
 through paper, and bottle off. This 
 liquor becomes excellent after three or 
 four years keeping. » 
 
 Currant (Dry) Brioche.* — This is 
 made in the same manner as the cheese 
 brioche; only that currants (a pound 
 and a half to eight pounds of the paste), 
 are used instead of cheese. The same 
 quantity of stoned raisins may also be 
 
 _used, if preferred. 
 
 Currant (Dry) Cakes. — Take two 
 pounds of fine flour, one pound and a 
 half of butter, the yolks of five or six 
 eggs, one pound and a half of sugar, six 
 spoonsful of white wine, three spoonsful 
 of carraway seeds, two nutmegs, and one 
 pound of currants ; beat up the butter 
 with your hand till it is very thin; dry 
 the flour well ; put in the carraway seeds, 
 and nutmegs, finely grated; afterwards 
 put them all into your batter, with the 
 eggs, white wine, and rose-water ; mingle 
 them well together ; put in the currants 
 Jet your oven be pretty hot, and as soon 
 as they are coloured they will be sufhi- 
 ciently done. 
 
 Currant (Dry) Funchonnettes. * — 
 Take half the quantities of the usual 
 ingredients, -(see Fanchonnettes), with 
 the addition of three ounces ot dry cur- 
 rants. When your fanchonnettes are 
 made and pearled, put between, and on 
 each pear], a single currant, (for which 
 purpose take an ounce), Put them into 
 a gentle oven, paying particular atten- 
 tion that the meringues, or pearls, do not 
 lose their white colour. 
 
 Currant (Dry) Fritters a la Dau- 
 phine.*—Having picked and washed six 
 ounces of dried currants, boil them 
 gently for a minute or two in two ounces 
 
 of clarified sugar. When cold, put about 
 
 a quarter of a spoonful of them on each 
 fritter (see Mrittcrs a la Dauphine), and 
 finish as therein directed. 
 
 Currant Fritters without Eggs.— 
 Half a pint of ale, not bitter; stir into 
 it flour to make it tolerably thick, anda 
 few currants; beat this up quick; have 
 the lard boiling, throw in a large spoon- 
 fal at a time. : eo. 
 
 Currant (Dry) Génoises.*— Having 
 washed and dried a quarter of a pound of 
 currants, mix half of them, and the peel 
 of a lemon, shred fine, with the usual. 
 preparation. (See Génorse.) Finish and 
 glaze them as directed, with a quarter of 
 a pound of powder-sugar, and a little 
 white of egg; as you do them, strew 
 over each a few of the currants; dry 
 them a minute in the oven. 
 
 Currants (Dried), Madelaines of.*— 
 Prepare your paste in the usual way, 
 and when it is ready to put in the moulds, 
 mix with it two ounces of currants. 
 
 Currants (Dry) Mosaic Tartlets of.* 
 —Wash half a pound of dry currants, and 
 mix three quarters of them with a pot 
 of apricot marmalade; with this fill 
 your tartlets. (See Mosaie Tartlets.) 
 When baked, glaze them, and strew 
 over them the remainder of the cur- 
 rants, which must be perfectly dry. 
 
 Corrants (Dry) Nongais.*—Blanch 
 three quarters of a pound of sweet al- 
 monds; cut them into thia slices, and 
 put them into a cool oven to colour 
 them; dissolve six ounces of powder- 
 sugar, and when it begins to turn red, 
 throw in the almonds, stirring them with 
 a spatula; pour this mixture on a but- 
 tered plate thinner than usual, (see 
 Nongats a la Frangaise), and strew over 
 it dry currants and sugar. Finish them 
 in the usual manner, and then cut them 
 into crescents, with a circular paste- 
 cuttez, of two inches diameter. 
 
 Aniseed nongats are made the same 
 way. 
 
 Currants (Dried) Cream Pitissiére 
 of.*—Wash a quarter of a pound of dried 
 currants in several waters, till perfectly 
 clean; dry them weil, and then simmer 
 them a few minutes in two ounces of 
 clarified sugar. Make a cream pdtissiére, 
 (see that article); and having mixed the 
 butter with it, add a quarter of a pound 
 of sweet and bitter macaroons, two ounces 
 of powder-sugar, and the currants. 
 
 Raisins may also be used for this pur- 
 pose ; but they must be stoned, and each 
 raisin cut in half. aba 
 
 Currant (Dry) Petits Pains.*—Fill 
 the petits-pains, made like petits-pains 
 a la reine, with cream pédtissiére, to 
 which is added, two ounces of powder- 
 sugar, and two of dry currants. Then 
 make a glaze‘with a quarter of a pound 
 of powder -sugar, a half the white of 
 an egg; mask each petit-pain with this, 
 

 
 CUR 
 
 and strew the currants over as you do 
 them; dry the wlaze in the oven. 
 
 Currants (Dried), and Cedrat Pud- 
 ding Angio-Francaise.*—Rasp the zeste 
 of a cedrat on a quarter of a pound of 
 lump-sugar, scrape it into a pan, with 
 a glass of Madeira wine, and three quar- 
 ters of a pound of dried currants: take 
 three quarters of a pound of beef-suet, 
 81x Ounces of marrow, both chopped very 
 small, and five ounces of flour; add to 
 them, with five eggs, half a glass of 
 cream, a pinch of salt, and half a nut- 
 meg, grated; mix these ingredients with 
 the currants, &c., and finish as directed. 
 See Marrow Pudding Anglo-Francaise. 
 
 Currant (Dry) Pudding.* —Chop a 
 pound of suet, and mix it with a pound 
 of flour, half a pound of currants, (well 
 washed), a tea-spoonful of pounded-gin- 
 ser, half a spoonful of tincture of saffron, 
 and a little salt; stir in a sufficient quan- 
 tity of water, to make it a proper con- 
 sistence; tie it ina buttered cloth, and 
 boil it for an hour; serve it with melted 
 butter, white wine, and sugar. 
 
 Currant Dry Sauce (for Venison). 
 —Boil for a few minutes one ounce of 
 dried currants, in half a pint of water ; 
 then add a small tea-cupful of brea 
 crumbs, 8ix cloves, a glass of port wine, 
 and a bit of butter. Stir the whole well 
 till it is properly smooth. 
 
 ‘Currant (Dry) Wajfers.* — Blanch 
 and cut half a pound of sweet almonds 
 into very thin strips, put them into a 
 pan with a quarter of a pound of powder- 
 sugar, half a spoonful of flour, the grated 
 rind of an orange, two whole eggs and 
 one yolk, and a grain of salt; stir these 
 ingredients with a spatula very gently, 
 so as not to break the almonds; when 
 well mixed, butter a baking-plate, about 
 eighteen inches long, by twelve wide, 
 upon which pour your preparation, 
 spreading it with the blade of a knife, 
 that it may be equally liquid in all parts; 
 and then, with a fork, remove such of 
 the almonds as may lay above the others. 
 Strew over the whole two ounces of dry 
 currants. Putitintoa moderately heated 
 oven for two minutes, and then strew 
 over the currants some crushed sugar, 
 
 . and replace them in the oven till they 
 
 acquire a clear yellowish tinge on both 
 sides : when done, cut it into pieces two 
 inches square, and while warm, press 
 them on a round stick (about two inches 
 diameter), to give them a semicircular 
 form. ‘This operation should be per- 
 formed as quickly as possible, that the 
 wafers may not change colour. 
 
 CURRY Balls.—Beat up the yolk of | 
 a hard egg with a smail piece of butter; | 
 season them with curry-powder; mix. 
 
 ( 209 ) 
 
 CUS 
 
 them with bread crumbs; and having 
 made as many balls as you require, boil 
 them a minute or two, before you make 
 use of them. 
 
 Curry Powder.* — Take thirteen 
 ounces of coriauder seed, two ounces of 
 black pepper, one ounce of cayenne pep- 
 per, three ounces of cummin seed, six 
 ounces of pale-coloured turmeric, the 
 whole pounded very fine. Set them to 
 dry perfectly before the fire, turning 
 them frequently; mix them well, and 
 when cold, put it into bottles; and if 
 kept in adry place, will continue good 
 for years. 
 
 This powder is used to flavour various 
 kinds of meat, fish, and poultry, in the 
 proportion of two table-spoonsful of the 
 powder to two pounds of meat; the 
 onions must be fried first, then the meat 
 and curry, and when it is a little brown, 
 pour on it two cups of water. 
 
 Curry Sauce.*— Put a quarter of a 
 pound of butter into a saucepan, witha tea- 
 spoonful of saffron in powder, five small 
 pimentos, crushed ; make your butter 
 quite hot, and then add five large spoons- 
 ful of velouté ; stir the sauce well, and 
 serve it without skimming or straining ; 
 a little grated nutmeg may also be added. 
 
 CUSTARD.—Boil a pint of milk with 
 lemon-peel and cinnamon; mix a pint 
 of cream, and the yolks of five eggs, well 
 beaten ; when the milk -tastes of the sea- 
 soning, sweeten it enough for the whole ; 
 pour it into the cream, stirring it well ; 
 then give the custard asimmer till of a 
 proper thickness. Donot let it boil; stir 
 the whole time one way; then season 
 with a large spoonful of peach water, and 
 two tea-spoonsful of brandy, or a little 
 ratafia. If you wish your custards to be 
 extremely rich, put no milk, but a quart 
 of cream. 
 
 Custarps.*—Take six eggs, leave out 
 the whites; mix your eggs and sugar to- 
 gether with some rose- water ; then boil 
 a pint of cream, and put in the eggs (the 
 cream must not boil after the eggs have 
 been putin). Stir them to prevent them 
 from curdling. 
 
 _Cusrarps (Smail).*—Put an ounce of 
 sifted flour into a small saucepan, with 
 one egg, and stir it over the fire till it 
 becomes a very smooth paste; mix with 
 it six yolks and one whole egg, a quarter 
 of a pound of powder-sugar, six maca- 
 roons, crushed, and a grain of salt; stir 
 it well for some time, and then add ten 
 moulds full of cream, haif an ounce of 
 crisped orange flowers, or the rind of an 
 orange, lemon, or cedrat. When your 
 moulds are lined with puff-paste, put in 
 each apiece of butter the size of a fil- 
 bert i ae pour in the preparation, and 
 

 
 cus 
 
 put them in a brisk oven: serve them 
 quite hot. These quantities will make 
 eighteen. ae 
 
 ’ Custard Anglo-Francaise.*—Make a 
 cream pdtisszére, with a little vanilla in 
 it; and when dried, add of butter, 
 powder-sugar, and crushed bitter ma- 
 caroons, six ounces each, a quarter of a 
 pound of dry currants, and the same of 
 stoned raisins, two ounces of preserved 
 cedrat, cut in pieces, four drachms of 
 crisped orange flowers, half a nutmeg 
 grated, a pinch of salt, and half a glass 
 of white wine. Mix in the twelve whites 
 whipped firm as usual; pour the pre- 
 paration into a raised crust, and bake in 
 the usual way. 
 
 Custarp, Baked.— Boil a pint of 
 cream with mace and cinnamon; when 
 cold, take four eggs, leaving out two of 
 the whites, a little rose and orange- 
 flower water, a little white wine, nut- 
 meg, and sugar to your taste; mix them 
 well together, and bake them in china 
 cups. . 
 
 — Custarp of Cream.*—Prepare your 
 custard as usual. (See Apple Custard.) 
 Fasten a paper band, about four inches 
 high, round it, and fill it with a good 
 cream pdtissiére, with rather less butter 
 than usual. Bake it for three quarters 
 of an hour; take off the paper, dorez it: 
 sprinkle the top of the cream, and colour 
 it with the salamander. 
 
 Custarp Fritters.— Having beat up 
 the yolks of eight eggs, with a spoonful 
 of flour, half a nutmeg, a little salt, and 
 a glass of brandy, add a pint of cream; 
 
 sweeten it, and bake it in a small dish. |& 
 
 When it is cold, cut it into quarters, and 
 dip them in batter made of half a pint of 
 cream, a quarter of a pint of milk, four 
 eggs, a little ginger, grated. Fry them 
 in good lard or dripping, and when done, 
 _ strew grated sugar over them. 
 
 Custarp of Fresh Fruit.* — Have 
 ready a tin or copper mould, and line it 
 completely with paste, taking care that 
 it takes all the form of the mould. Then 
 take a sufficient quantity of apricots, 
 peaches, plums, or any other fruit you 
 please ; and having taken out the stones, 
 seeds, and stalks, mix the fruit up with 
 
 owder-sugar ; put it into the crust, and 
 
 ake it ina hot oven. When ready for 
 table, mask it with the syrup and ker- 
 nels, blanched and cut in halves. 
 __ Custarpb in Preserved Oranges.— Fill 
 three or five oranges with custard; gar- 
 nish with a little sweetmeat, either wet 
 or dry; this makes a very pretty dish. 
 
 Custarp @ la Parisienne.*—Cut fifty 
 sound apples into quarters, (pared and 
 cored), and put them into a saucepan, 
 with half a pound of butter, a quarter of 
 
 ( 210 ) 
 
 a pound of powder-sugar, and a pot of 
 apricot marmalade; put them over a 
 moderate fire, with coals on the sauce- 
 pan lid; let them remain a few minutes, 
 
 that they may soften, but net break. _ 
 
 Have ready a preparation of rice, boiled 
 with halfa per of butter, the same of 
 sugar, on which has been grated the peels 
 of four lemons, a pinch of salt, and eight 
 or nine glasses of milk, and thickened 
 with the yolks of ten eggs. Make a 
 raised crust like the custard @ la Portu- 
 gaise, in which pour a fourth part of the 
 rice (cold); on that lay forty-eight 
 quarters of apples; over them pour the 
 same quantity of the rice, then the 
 
 apples, rice, &c. reserving the finest — 
 
 quarters for the top. Bake it in a brisk 
 oven, for between two and three hours. 
 When done, mask the top with apple- 
 jelly, apricot or currant marmalade, and 
 the crust with apricot marmalade also. 
 Cusrarp (Plain).—Take a quart of 
 
 cream or new milk, a stick of cinnamon, 
 
 four bay leaves, and some mace; boil 
 them all together; then well beat up 
 twelve eggs, sweeten them, and put 
 them into a pan; bake, or boil them, 
 stirring them all one way, till they are 
 of a proper thickness; boil your spice 
 and leaves first, and when the milk is 
 cold, mix your eggs and boil it; you may 
 leave out the spice, and only use the bay 
 leaves, or in the room of that, four or five 
 bitter almonds. | sane : 
 
 Custarp @ la Portugaise.* — Choose 
 about a hundred fine apples, from which 
 select three dozen of the best ; scoop out 
 he core, and as you trim them, put them 
 into a saucepan, with just water enough 
 to cover them, adding the juice of two 
 lemons, and two spoonsful of powder- 
 sugar; when scalded, put them into 
 another saucepan, with three quarters 
 of a pound of powder-sugar, the peel of 
 two lemons, anda sufficient quantity of 
 water to boil them: in the mean time, 
 cut the rest of the apples into quarters, 
 and make them into a marmalade; to 
 which, add a pot of apricot marmalade, 
 and a quarter of a pound of fresh butter ; 
 pass this through a sieve. The whole 
 apples must be taken from the fire while 
 they are yet firm. 
 
 Make a raised crust, about nine inches 
 diameter, and five or six in height; in 
 which put a fourth part of the marma- 
 lade; lay a dozen of the whole apples on 
 that, having filled each apple with apricot 
 marmalade’; cover them with the mar- 
 malade (the same quantity as at the 
 bottom), then a dozen more apples ; 
 mask them also with marmalade, and so 
 again with the remaining fruit and mar- 
 malade. Tie a thick paper round the 
 

 
 CUS 
 
 “crust, and put it into a brisk oven; in an 
 _ hour’s time cover the top, and then let it 
 remain two hours longer. When done, 
 mask the crust with a very transparent 
 apricot marmalade, and the top-with a 
 clear apple-jelly. This custard may be 
 garnished in various ways according to 
 taste. 
 
 Custrarp Pudding.*— Mix a pint of 
 cream with six eggs, well beaten, two 
 spoonsful of flour, half a nutmeg, grated, 
 and salt and sugar to taste; butter a 
 cloth, and pour in your batter ; tie it up, 
 put it into a saucepan of boiling water, 
 and let it boil for an hour and a half. 
 Serve, with melted butter for sauce. 
 
 Custarp Pudding.— Boil a pint of 
 thick cream, with a bit of cinnamon in 
 it, and put to it a quarter of a pound of 
 sugar. When it is cold, put to it the 
 yolks of five eggs, well beaten, and stir 
 it over the fire till itis pretty thick; but 
 take care not to let it boil. When it is 
 quite cold, butter a cloth well, dust it 
 with flour, tie the custard up in it very 
 close, and boil it three quarters of an 
 hour. When you take it up, put it into 
 a basin to cool a little; untie the cloth, 
 lay the dish on the basin, and turn it up. 
 You will break the pudding, if you do not 
 take off the cloth carefully. Grate over 
 it a little sugar, put melted butter and 
 a little wine in a boat, and send it to 
 table. 
 
 Cusrarp (Small) Soufiées.*—Put two 
 ounces of rice-flour and two of butter 
 into a saucepan; mix them tegether 
 well, and add to them a quarter of a 
 pound of powder-sugar, and two glasses 
 of cream, in which a small quantity of 
 vanilla has been infused; put this mix- 
 ture over a moderate fire, and boil it like 
 acream pdtissiére. Then put to them 
 the yolks of four eggs, two-_spoonsful of 
 whipped cream, and the four whites, 
 beaten firm. Make the paste for the 
 moulds the same as petits pités a la bé- 
 chamelle, and when half baked, pour in 
 your preparation, and finish them. When 
 done, they should not stand a minute 
 before they are sent to table. These 
 small custard soufiées may be made with 
 any fruit, and flavoured with any ingre- 
 dient you may think proper to use. 
 
 Custarp @ la Suzsse.* — Put nine 
 glasses of milk and half a pound of fresh 
 butter into a saucepan, and when it be- 
 gins to boil, take it from the fire, and add 
 to it from eighteen to twenty ounces of 
 sifted flour, stir it with a wooden spoon 
 till it becomes a smooth paste, when it 
 must be dried a little over the fire; in 
 about five minutes put it into another 
 vessel; mix with it six ounces of butter, 
 a pound of Gruyere cheese grated 3 .add 
 
 7 
 Care 
 
 ( 2i1 ) 
 
 cYD 
 
 ‘afterwards, a spoonful of mzgnonette, two 
 
 of powder-sugar, and four eggs; mix 
 them well together, and then put in four 
 more eggs, six yolks, and half a pound 
 of Gruyere cheese, cut in dice. When 
 the whole is thoroughly incorporated, if 
 the paste be not sufliciently moist (it 
 should be of the consistence of the chuux), 
 add an egg or two, then whip six whites 
 of eggs firm, and put it in with six 
 spoonsful of Chantilly cream. Pour this 
 preparation, while hot, into a_ raised 
 crust, at least ten inches in height, and 
 bake it for two hours, or two and a half, 
 in a moderate oven. Serve it hot. 
 
 Custarp, @ lu Turque.*—Put a pound 
 and a half of good rice into cold water 
 over the fire, and when it boils, take it 
 off and drain it well; then put it intoa 
 large saucepan, with twelve glasses of 
 good milk, a pound of butter, the same 
 of sugar, on which have been rasped the 
 peels of four oranges or cedrats, and a 
 grain of salt. Put the saucepan over a 
 moderate fire to swell the rice, taking 
 care that none. of the grains burst; stir 
 it a little, and when done, add to it two 
 pounds of dry currants, the yolks of 
 twelve eggs, and some spoonsful of Chan- 
 tilly cream; after which mix in the 
 twelve whites whipped firm. Prepare 
 the crust in the usual way; bake it in a 
 moderate oven two hours and a half; 
 when ready for table, brown it with a 
 salarmander. 
 
 CUTLETS, Maintenon. — Cut slices 
 about three quarters of an inch thick,- 
 beat them with a rolling-pin, and wet 
 them on both sides with egg; dip them 
 in a seasoning of bread-crumbs, parsley, 
 thyme, knotted marjoram, pepper, salt, 
 anda little grated nutmeg; then put 
 them into papers folded over, and broil 
 them. Serve them with melted butter 
 and a little mushroom catsup ‘mixed 
 with it. 
 
 Cuttets en Surprise.* —Take some 
 pufi-paste, roll it out to a moderate 
 thickness, and cut it into pieces the form 
 of small hearts, in the same manner as 
 Mutton Cutlets en Papillotes, lay some 
 apricot marmalade on them, turn them 
 over, press the edges together, lay them 
 on a tin, and bake them. Cut some 
 common paste into bands so:as to resem- 
 hle the mutton bones,. bake, but do not 
 colour them. When the cutlets are done, 
 dorez them; crush some mushrooms, 
 which sprinkle over, instead of bread; 
 make a skewer red hot, and lay it on the 
 cutlets to imitate the marks of the grid- 
 iron. Dish them, ex consommé, with 
 the bones placed in proper order, and 
 serve. i 
 
 CYDER.—Cyder is a fruit liquor pre- 
 
a ee 
 
 CYD (212 ) CYD 
 
 pared by means of fermentation, from’ 
 
 the expressed juice of different sorts of 
 apples. The process by which this liquor 
 is formed has much similarity in all the 
 different districts, although there is 
 much diversity in regard to the care and 
 management which are bestowed upon it. 
 
 The varieties of apples which are grown 
 and cultivated in the different fruit dis- 
 tricts of the kingdom for this intention, 
 are extremely numerous; the following 
 is a list of the most approved :— 
 
 Styre. 
 
 Coccagee. 
 
 Golden Harvey. 
 
 Red Streak. 
 
 Golden Pippin. 
 
 ueening. 
 
 Biesgae Red. 
 
 There have been several varieties of 
 apples introduced from Normandy, and 
 are thence called Red Norman, Yellow 
 Norman, &c. Mr. Knight’s new kinds 
 are also highly esteemed for cyder; 
 namely, ahs 
 
 The Downton Pippin. 
 
 The Grange Apple. 
 
 The Foxley, and 
 
 The Brengewood Pippin. 5 
 
 Gathering the Fruit. ~ Great care 
 should be taken that it is sufficiently 
 ripe before it is removed from the trees, 
 otherwise the cyder wi!l be harsh, rough, 
 and unpleasant in its taste. It should 
 be gathered on a dry day, when the fruit 
 has acquired such a state of maturity as 
 to be ready to drop from the tree, when 
 the limbs or branches of it should 
 be slightly shaken, and disburthened 
 in a partial manner of its apples, thus 
 taking only such as are in a ripe state, 
 leaving the others to acquire a due de- 
 gree of maturity. it is indeed thought 
 best to make three gatherings of the 
 crop, keeping each by itself. The latter 
 gatherings, as well as the wind-falls, 
 caa, however, only be employed in mak- 
 ing inferior cyder ; the prime cyder must 
 be drawn from the first gatherings which 
 have been made. : 
 
 The merit of cyder will always depend 
 much on the proper mixture, or rather 
 on the proper separation of the fruits. 
 Each kind should be collected separately 
 and kept till it becomes perfectly mel- 
 low; for this purpose, in the common 
 practice of the country, they are placed 
 in heaps of ten inches or a foot thick, and 
 exposed to the sun and air and rain; not 
 being over covered, except in very se- 
 vere frosts. The strength and flavour of 
 the future liquor is however increased by 
 keeping the truit under cover some time 
 before itis ground; but unless a situa- 
 tion can be afforded it, in which it is ex- 
 
 posed to a free current of air, and where 
 it can be spread very thin, it is apt to 
 contract an unpleasant smell, which will 
 much affect the cyder produced from it. 
 No criterion appears to be known by 
 which the most proper point of maturity 
 in the fruit may be ascertained with ac- 
 curacy; but there is good reason to be- 
 lieve that it improves as long as it con- 
 tinues to acquire a deeper shade of yel- 
 low. Each heap should be examined 
 prior to its being ground, and any de- 
 cayed or green fruit carefully taken 
 away. ates 
 When the fruit of different sorts and 
 qualities has been kept separate from 
 one another a few weeks, it will be per- 
 
 | ceived that some of the prime sorts are 
 
 in a prover state of maturation 3 that the 
 pulp has acquired its highest degree of 
 richness; the kernels assumed their 
 brownest colour; the rind still free from 
 any appearance of rottenness ; and that 
 they easily yield to the pressure of the 
 thumb: then is the time, and such is 
 the fruit to be employed in making prime 
 cyder. Every necessary utensil should 
 now be got in readiness; the mill, press, 
 tubs, casks, pails, and bowls, well 
 washed, and suffered to dry thoroughly 
 before they are employed in the busi- 
 ness. . 
 
 Grinding the Apples.—In the business 
 of grinding the fruit, for this use, into 
 what is termed pommage, several difter- 
 ent metheds are practised. It has been 
 suggested by some that each sort ofapple 
 should be ground separately, or, at least, 
 such sorts, in mixture, as become ripe at 
 the same time ; but others state that this 
 practice is that by which “ fine cyder, of 
 different flavoursand degrees of strength, 
 is obtained from the same orchard, the 
 liquors being mixed after they are 
 made.’’ It is, however, allowed that, 
 *¢in all common cases,’’ the practice of 
 grinding different varieties of fruit 
 equally ripe together, is found eligible; 
 as it is less difficult to find the requisite 
 degrees of richness, astringency and 
 flavour, in three varieties, than in one. 
 And hence it is supposed, that. cyders 
 made from the juice of mixed fruits, 
 under common management, generally 
 succeed with greater certainty than those 
 from only one kind. In the grinding, the 
 fruit should be reduced as nearly as pos- 
 sible, to an uniform consistence, in such 
 @ manner as thatthe rinds and kernels 
 may be scarcely discernable from the 
 general mass; the operation proceeding 
 slowly, with a free access of air. 
 Preparing the Ground Fruit.—Cyderists 
 do not all agree with regard tothe exact 
 time the pommage should be carried to 
 

 
 cYD 
 
 the press; the usyal average is from 
 about eighteen to twenty-four hours ; at 
 the end of this time the ground fruit or 
 pommage is carried to the press, and a 
 square cake or cheese made of it, by 
 placing very clean, sweet straw, or reeds, 
 
 etween the various layers of pulp, or 
 pom mage, or by putting it into hair-cloths 
 spread upon the vats, and placing them 
 one on another. They are turned up 
 on the sides and corners over the pulp, 
 so as nearly to meet in the centres. 
 They should be laid very even, and ten 
 or twelve may be laid over each other 
 in regular layers, the square frame of 
 the press being raised with them, keep- 
 ing the pile to an uniform size. Upon 
 the whole, a strong board is placed, 
 wider than the pile, on which the blocks 
 of the press rest. It is of the utmost im- 
 portance that the straw or reed, where 
 they are used, should be sweet, and per- 
 fectly free from any fustiness, lest the 
 cyder be impregnated therewith. Parti- 
 cular care ought also tobe taken, to keep 
 the hair-cloths sweet, by frequently 
 washing and drying; or the ill effects of 
 their acidity will be communicated to 
 the cyder. To this cake or cheese, after 
 standing awhile, aslight pressure is at 
 first to be given by lowering the screw of 
 the press, which must be gradually in- 
 creased as the cakes become dryer, until 
 all the must or juice is expressed, which 
 is usually completed by the long lever 
 and windlass ; after which, thejuice must 
 be strained through a coarse hair sieve, 
 and put either into open vats, or close 
 casks. 
 
 Fermentation. — Fermentation should 
 not, by too much heat, be carried on too 
 rapidly, nor by extreme cold, too slowly ; 
 as, in either case, the fermenting body 
 would be injured; therefcre, a certain 
 degree of warmth, or rather impercepti- 
 ble heat, conduces best to regulate this 
 Operation. This degree of warmth may 
 be understood to rest between forty and 
 fifty degrees of Fahrenheit’s thermome- 
 
 ‘ter; new made cyder should therefore 
 
 be put into a cellar according to this 
 rule; the fermentation will then go on 
 with due regulation. 
 
 When the liquor appears tolerably 
 clear to the eye, and has a piquant, vi- 
 nous sharpness on the tongue, then the 
 least hissing noise heard in the ferment- 
 ing liquor in this state, shews the place 
 in which it stands is too warm, and air 
 must be admitied. This is the critical 
 moment for racking the liquor, which is 
 done by drawing off the pure part into 
 Open vessels, which must be placed in a 
 more coo] situation for a day or two, after 
 which it may again be barrelled, and 
 
 (213 ) 
 
 CYD 
 
 placed in some moderately cool situa-. 
 tion for the winter. In racking, it is 
 advisable that the stream from therack- 
 ing cock be small, and that the receiving 
 tub be but asmall depth below the cock 5 
 lest, by exciting a violent motion of the 
 parts of the liquor, another fermentation 
 be brought up. The casks into which 
 the liquor is put, whenever racked oif, 
 should always be previously thuroughly 
 scalded, and dried again; and each 
 should want several gallons of being full, 
 to expose a larger surface to the airs 
 Having attended to these rules so far, 
 the cyder will require very little further 
 attention, beyond filling up the vessels 
 every two or three weeks to supply the 
 waste by the insensible fermentation, 
 until the beginning of the succeeding 
 March; at which time, it may be reason- 
 abiy expected, the cyder will be bright, 
 pure, and in a fit state for its final rack- 
 ing. This should be done in fair weather 3 
 but should the cyder not prove as bright 
 andas good a colour as desired, this is 
 the time for applying some innocent re- 
 medy ; the best method is by putting two 
 pounds of lump sugar into a hogshead of 
 cyder. If you wish the cyder to be ofa 
 higher colour than what the fruit gives 
 it, melt a pound of lump-sugar in a stew- 
 pan, over a clear fire, stirring it fre- 
 quently, until it comes toa very dark 
 brown colour; then take it off the fire, 
 and, asit cools, add some cyder thereto, 
 by little and little, continuing to stir it 
 till it becomes a thin uniform fluid. 
 About a pint of this colouring to a hogs- 
 head of cyder, is sufficient. 
 
 Soon after the spring racking, the 
 casks may be gradually stopped, by 
 first laying the cork on the bung-hole, 
 and in the course of a few days, forcing 
 it very tightly into it, covering it over 
 with melted resin, or any other similar 
 substance, _ 
 
 Bottling the Cyder.—This should be 
 done ina month after the spring-rack- 
 ing, when the liquor has acquired in the 
 cask its highest degree of perfection ; 
 then, when the weather is fair, the baro- 
 meter high, and the wind in anortherly 
 point, let the bottles be filled, setting 
 them by uncorked until the morning} 
 then let the corks be driven very tightly 
 into the necks of the bottles, tied down 
 with small strong twine or wire, and 
 wellsecured with melted resin, or other 
 material of the same nature. 
 
 Cyper Brandy.—Take very hard or 
 sour: cyder, (as that yields the most 
 spirit,) twelve gallons; distil it the same 
 as other spirits are distilled. Then, with 
 a gentle fire, draw off two gallons of 
 
 cyder brandy or spirits, to make royal 
 
ae 
 
 DAB (214) DAM 
 
 cyder. You may distil on as long as 
 any spirits will run, for other uses. 
 
 Cyber Sweets.— Beat up the whites 
 of forty eggs, and mix them with eight 
 gallons of water; put to these half a 
 hundred weight of sugar, put half the 
 sugar into half the egg water, set it over 
 a gentle fire, and stir it about till it is 
 dissolved; then put in more egg water 
 to keep it from boiling too high: putting 
 ina quart at atime, till all the egg wa- 
 ter is used; skim itas it rises, and when 
 it has done rising, and the sweets are 
 clear, add the rest of the water, and boil 
 it to the consistency of asyrup. 
 
 Cyper Vinegar.*— Take about six 
 pounds of sour leayven, made with yeast 
 and rye flour; dilute it with warm water, 
 and pour it through the bung-hole into 
 a large cask of cyder; put a large stick 
 into the bung-hole, and stir it about well 
 to mix the leaven with the cyder; then 
 let it stand to ferment for a week; at the 
 end of that time you will have a strong 
 eyder vinegar, which must be drawn off 
 immediately. 
 
 CYPRUS WINE (fo imitate). — To 
 nine gallons of water, put nine quarts of 
 the juice of white elder berries, which 
 has been pressed gently from the ber- 
 ries, and passed through a sieve without 
 bruising the kernels of the berries; add 
 to every gallon of the liquor three pounds 
 of Lisbon sugar; to the whole quantity 
 put an ounce and a half of ginger sliced, 
 and three quarters of an ounce of cloves } 
 then boil this near an hour, taking off 
 the scum as it rises, and pour the whole 
 to cool in an open tub, and work it with 
 ale yeast, spread upon a toast of white 
 bread, for three days, and then tun it 
 into a vessel that will just hold it, adding 
 about a pound and a half of raisins of the 
 sun split, to lie in liquor till you draw it 
 off, which should not be till the wine is 
 fine, which you will find in January. 
 
 
 
 off the liquor into the stewpan, put to it 
 
 a piece of butter rolled in flour, a spvoa- 
 
 ful of catsup, some pickled mushrooms, 
 and a glass of white wine; let it boil till” 
 it is of a proper thickness ; if there is any 
 scum take it off, and pour the sauce over 
 the fish.» oO ; 
 
 DAMSONS Bottled.—Gather them on 
 adry day before theyare ripe, when they 
 have just turned their colour. Put them 
 in wide-mouthed bottles, cork them 
 close, and let them stand a fortnight 5; 
 then carefully examine them, and if any 
 of them are mouldy or spotted, take 
 them out of the bottles, and cork the 
 rest close. Put the bottles in sand, and 
 they will keep good tillthe spring. = 
 
 Damsons Candied.—After they have 
 been preserved, dip them in warm 
 brandy to wash off the syrup 3 then sift 
 fine sugar over them, and set them to 
 dry in a stove or oven. Do this, taking 
 them out three or four times, and sift 
 sugar over them, but do not letthem be 
 cold before they are quite dry. 
 
 Damson Cheese.*—Take eight pounes 
 of damsons, and bake them in a jar till 
 they are tender; then rub them through 
 a cullender, put to them one pound and 
 a half of lump sugar, and let them boil 
 to the thickness of marmalade. = 
 
 Damsons Dried.—Take damsons that - 
 you have preserved, drain all the syrup 
 from them, cover the bottoms of sieves 
 with them, and put them into stoves 
 which should be hot, change the sieves 
 every day till they are dry, and as you 
 change the sieves turn the damsons, 
 and when they are not sticky nor likely 
 to give, take them out, paper a box 
 and put them in, and lay a paper be- 
 tween each layer of damsons. 
 
 Damsons Dried.—Make a thin syrup, 
 let it boil, and skim it, then stone your 
 damsons, and put them into the syrup; 
 boil them up once, then leave them in 
 the syrup; make another syrup with 
 some refined sugar, with just sufficient 
 water to damp it; boil this syrup till it 
 is candied, then take the damsons out of 
 the first syrup, and put them into the 
 syrup you have just made} let them sim- 
 mer in it a little over the fire, and leave 
 them in afterwards, till the following 
 day; then place them one by eneon a 
 sieve, and dry them upon a stove or in 
 nearly a cold oven, turning them twice a 
 day. When they are dry, place them by 
 layers, into boxes, with paper between 
 each layer: keep them in a dry, cool 
 place. 
 
 Damson Drops.—Put some damsons 
 
 D. 
 
 DABS Fried.—Put oil, rendered lard 
 or dripping, into a frying pan, sufhi- 
 cient to cover the fish; let the fat boil 
 before the fish is put in; dry the fish 
 well witha cloth, and flour it; when 
 fried, Jay it on acloth to drain. 
 
 Dass Stewed. — Clean the dabs, and 
 eut off the fins; put them intoa stewpan, 
 with as much water as will cover them; 
 put tothem an anchovy split, a blade of 
 mace, some salt, a spoonful of lemon- 
 juice, and a shalot; let these simmer 
 very slowly till they are done enough, | in the oven to bake, but not s0 much as 
 skim them very clean, lay them to drain | to break; then skin and stone them, 
 ina dish,but keep them hot; thenstrain | and pass them througha sieve ; sift some 
 

 
 DAM ( 215 ) DAR 
 
 common loaf sugar through a lawn sieve, 
 and mix with them; make it very thick, 
 drop them off your knife on paper, and 
 put them on the stove to dry 3 when 
 they are quite dry, turn them on asieve, 
 and wet the outside of the paper, and 
 they will come off easily ; put them into 
 the stove again till they are quite dry 
 and hard, and then put them into pa- 
 pered boxes. 
 
 Damson Dumplings. — Make a good 
 hot paste crust, roll it pretty thin, lay it 
 in a basin, and put in as many damsons 
 as you please. Wet the edge of the paste 
 and close it up; boil it inacloth for an 
 hour; pour melted butter over it, grate 
 sugar round the edge of the dish, and 
 serve. 
 
 Damson Ice (Cream). — Take three 
 ounces of preserved damsors, pound and 
 break the stones of them, put them intoa 
 basin, squeeze in two lemons, and a pint 
 of cream; press them through a sieve, 
 and freeze it. 
 
 Danson Ice (/Vater).—Take a quarter 
 of a pound of preserved damsons and 
 break the stones; put them into a basin, 
 squeeze in one lemon, add nearly a pint 
 of water, and halfa gill of syrup; pass it 
 through a sieve, and freeze it rich. 
 
 Damson Jelly. —To eight pounds of 
 damsons, put eight pounds of fine sugar, 
 and halfa pint of water; boil them for 
 half an hour over a gentle fire, till the 
 skins break ; then take them off, and 
 set them by for an hour; set themon 
 the fire again, for half au hour more ; set 
 them by again for the same time ; do so 
 the third time; while they stand off the 
 fire, put _a weight upon them to keep 
 them under the syrup. The last time, 
 you must boil them till you perceive 
 they are of a very high colour in the part 
 where the skin is broken; then take 
 them off, set them by to cool, and when 
 they are cold, drain off the syrup, and 
 make the jelly in the following manner: 
 —Boila good quantity of green apples, 
 green gooseberries, and quince cores, to 
 a mash; then strain them through a hair 
 sieve. Take an equal quantity of this 
 jelly and the former syrup, and boil them 
 over a gentle fire together till they jelly ; 
 skim it well, and while it is hot, put 
 itinto glasses or pots. ; 
 
 Damsons fo keep.—Put them in small 
 stone jars or wide-mouthed bottles ; set 
 them up to their necks in a boiler of cold 
 water, and lighting a fire under, scald 
 them. Next day, when they are quite 
 cold, fill up with spring-water, and 
 cover them closely. 
 
 Damsons (¢o preserve).*—Put_ a quart 
 of damsons, with half a pound ot loaf 
 sugar powdered fine, into a deep pot, 
 
 with a layer of damsons; then strew ina 
 handful of sugar, till you have put in 
 what quantity you like; tie them close 
 down; setthemin an ovenor ina pot 
 of water over the fire; let them infuse 
 till they are all melted; let them stand 
 till cold, then drain the juice from them, 
 boil it up well, and strain it till clear 5 
 put it to your damsons, let them stand 
 till cold, put a brandy paper over them, 
 and cover the pot with a wet bladder. 
 
 Damson Pudding.—Makea paste, and 
 lay itin a basin; then fill it with ripe 
 or bottled damsons, cover it with paste, 
 boil it, and when it is ready to serve, cut 
 a piece out of the top, mix with the fruit 
 sifted sugar to the palate, and a small 
 quantity of pounded cinnamon or grated 
 nutmeg. 
 
 Damson Pudding.—To a pint of cream 
 or milk, add six eggs, four table-spoons- 
 ful of sifted flour, a little salt, a little 
 pounded cinnamon, and whisk them well 
 together. Then take some ripe or bot- 
 tled damsons, rub them through a hair- 
 sieve, add to the mixture a sufficient 
 quantity of the fine pulp, to make it, in 
 substance, a little thicker than batter; 
 sweeten it according to your taste, put 
 it into a buttered basin, flour a cloth and 
 tie over, let it boil for an hour and a 
 quarter, and when you serve, turn it 
 out of the basin, and pour melted butter 
 all over. 
 
 Damson Tart. — Make a nice crust, 
 lire your dish, put in the fruit, and finish 
 the same as for any other fruit pie. 
 
 Damsons Whole, Vet.—TVake some of 
 the largest and best damsons, and prick 
 them at each end, boil some syrup cn a 
 brisk fire, in a preserving pan, for aquar- 
 ter of an hour; then put your damsons 
 in, and boil them for twenty minutes; 
 put them in an earthen pan, cover them 
 up with paper, (as they boil, skim them 
 well); the next day strain the syrup from 
 them, and let it have a good boil; then 
 put the damsons into pots, and, when 
 cold, put some apple jelly over them. 
 
 Damson /Vine.—Gather the damsons 
 on a dry day, and bruise them. Put 
 them into a stein, with a cock in it, and 
 te every eight pounds of fruit, add a 
 gallon of boiling water. In two days you 
 may draw it off, and put it into a vessel, 
 and to every gallonof the liquor, add two 
 pounds and a half of fine sugar. Fill up 
 the vessel, and stopitup close. Keep it 
 in a cool cellar for twelve months, then 
 bottle it, putting a lump of sugar into 
 each bottle. Cork them well, and it will 
 be fit for use in two months after. 
 
 DARIOLS.*—Put rather more than 
 halfa quartern of flour upon a pie-board, 
 with a quarter of a pound of butter, a 
 
 Se co tet 
 

 
 DIA (216 ) 
 
 little salt, and a glass of water; work 
 the whole together, so as to make a 
 firm paste, and then roll it to the thick- 
 ness of half a finger: cut it into bits 
 about the size ofa small patty-pan, and 
 with your bands form them into moulds, 
 having an edge raised about an inch 
 
 deep; put them into an oven ofa moderate - 
 
 heat, and in about seven minutes after- 
 wards, put into each half a pint ofcream, 
 mixed with two spoonsful of flour, very 
 little salt, and one ounce Of sugar; when 
 done, strew sugar over them. 
 
 DEER (to Dress the Umbles of).— 
 Take the kidneys of a deer, with the fat 
 of the heart; season them with a little 
 pepper, salt, and nutmeg; first fry them, 
 and afterwards stew them in some good 
 gravy, till they are tender; squeeze in 
 # little lemon; take the skirts, and stuff 
 them with a forcemeat, made with the 
 fat of the venison, some fat of bacon, and 
 grated bread, pepper, mace, sage, and 
 onion, chopped very small; mix it with 
 the yolk of an egg; whenthe skirts are 
 stufled with this forcemeat, tie them to 
 the spit to roast, but first lard them with 
 thyme and lemon-peel; when they are 
 done, lay the skirts in the middle of the 
 dish, the fricassée round it. 
 
 DENTS de Loup.*—Fold two sheets 
 of paper lengthways, like a fan, then 
 double, and butter the paper, and spread 
 itopen. Break twoeggs into a pan, and 
 mix with them four spoonsful of powder- 
 sugar, two of flour, and the grated rind 
 of two lemons, when well mixed, adda 
 quarter of a pound of melted butter. 
 Take a spoonful of this preparation, and 
 pour it on the edge cf your’paper, guid- 
 ing it along the folds with your finger; 
 then take another spoonful, and do the 
 same, leaving a space between each fold, 
 that they may not touch in baking; 
 sprinkle them with sugared aniseed, and 
 bake them in a well-heated oven ; shake 
 them from the paper carefully, so as not 
 to break them, as soon as they come from 
 the oven. 
 
 DEVONSHIRE White Pot. — Beat 
 up a pint of cream with four eggs, a little 
 salt, some sliced nutmeg, anda good deal 
 of sugar; then slice very thin, almost the 
 whole of the crumb of a penny loaf; put 
 it into a dish; pour the eggs and cream 
 to it; a handtul of raisins of the sun 
 boiled, and a little sweet butter: bake it. 
 
 DIABLOTINS.—Pwuund some choco- 
 late, with a little olive oil, into a stiff 
 paste, of which, take small pieces, and 
 rol} them in your hands, into the shape 
 of nuts, olives, &c. either round or flat; 
 strew over them nonpareils of ditlerent 
 colours, and dry them in cases like other 
 sweetmeats. 
 
 DIS 
 
 Drapiotins.* — Take a cold vanilla 
 cream renversée (see that recipe), and 
 when quite col¢, cut it into dice; throw 
 these into flour; cover them well, and 
 fry them a little in a hot pan; when 
 tolerably black, drain; sprinkle them 
 with sugar, and serve them. — 
 
 Diasrotins en Cannellons.* — Take 
 six ounces of filberts, blanch and pound 
 them, adding, by degrees, three glasses of 
 boiling cream; then press them through 
 a napkin, to extract as much milk from 
 them as you possibly can, which pour (a 
 little at a time), on two spoonsful of rice- 
 flour; mix them well; take care there 
 are no lumps; and having added three 
 ounces of powder-sugar, and a grain of 
 salt, set the whole over a moderate fire 
 for thirty or forty minutes, stirring it 
 constantly, when it will have become 
 a firm smooth paste. Pour it on @ 
 slightly buttered slab; spread it out with 
 a knife, making it about three quarters 
 of an inch thick. When it is quite cold, 
 cut it into pieces about three inches 
 long, and three quarters of an inch wide; 
 sprinkle them with flour; roll them 
 round lightly; dip one at a time into 
 batter, (the same as what you use for 
 Fritters @ la Parisienne), and fry them 
 in a hot pan; when they are of a nice 
 colour, drain them on a napkin ; sprinkle 
 them with sugar, and glaze them either 
 in the oven or with a salamander. 
 
 DISTILLING.* — Distillation is the 
 process of extracting the spirituous and 
 aromatic particles, from various sub- 
 stances and liquids in which they are 
 enveloped, and likewise separating them 
 from earthy and saline particles, with 
 which they are mixed. This process is 
 performed by means of heat; and the 
 vapour -bath, water-bath, and sand-bath, 
 are ie three methods usually prac- 
 tised. 
 
 The vapour-bath produces the most 
 moderate degree of Heat necessary for 
 distilling. A metal, or earthen vessel, 
 filled to about two-thirds with water, is 
 set on a furnace, over this is placed the 
 alembic, containing the substance to be 
 distilled; as soon as the water boils, the. 
 vapour rises, and striking the bottom of 
 the alembic connmunicates its heat there + 
 to, which forces the volatile or lighter 
 parts of its contents to rise, and separate | 
 themselves from the grosser ones. 
 
 The water-bath is more commonly 
 made use of than the above, being less 
 dificult to manage; and in distilling 
 plants or flowers, which are liable to 
 burn, or are heavy, and require liquid, 
 it is far better than the other. 
 
 The water-bath differs from the va- 
 pour- bath in this respect, that the alem- 
 
DIS (217) 
 
 bic is immersed in the water, which 
 instantly communicates the degree of 
 heat it receives. 
 
 The Sand-bath is resorted to when 
 a very strong degree of heat is neces- 
 sary: a vessel filled with sand is placed 
 on the fire, and the alembic completely 
 buried in it; this last process, however, 
 requires the utmost precaution. 
 
 Glass, or earthen vessels, are pre- 
 ferable in distilling waters; but if they 
 are not sufficiently large to contain the 
 whole of the liquid, copper ones, if well 
 tinned, may be employed instead. 
 Earthen vessels should be perfectly 
 baked, free from blemish, and previously 
 proved. 
 
 Great care is necessary that the fire 
 be not too fierce at the commencement 
 of the operation, as the vessels employed 
 are liable to break when exposed sud- 
 denly to a strong heat; the fire should 
 therefore be increased gradually. 
 
 Observe, that when a substance re- 
 quires repeated distillation, the fire 
 should be increased for each operation. 
 
 Also observe: that the distilled liquid 
 ought to fiow from the alembic in one 
 continued, though small stream; if it 
 come by drops only, the liquor obtained 
 will be but slightly impregnated with the 
 essential oil. 
 
 The first drops which flow from the 
 alembic are called phlegm, and should 
 not be mixed with the distilled liquid 5 
 it is therefore better to place’ a small 
 glass under the mouth of the alembic ; 
 when nearly half filled, remove it, and 
 put the vessel in which the distilled 
 substance is to ve received. iol 
 
 The various vessels used in distilling 
 ought to be very closely cemented to- 
 gether; the material for this purpose is 
 cailed /ute ; and is also used to put over 
 the corks of the bottles containing spi- 
 rituous liquors. ; - 
 
 The best Jute is made with linseed oil, 
 a small quantity of litharge, to give it 
 dryness, and very dry clay reduced to 
 powder ; by beating these ingredients well 
 in a mortar, a thick paste is produced, 
 which is easily spread over the edges of 
 the vessels, and effectually excludes the 
 air. This paste will continue moist 
 and ductile for a long time. 
 
 Another lute is coraposed of clay, sand, 
 and cow-hair, or hemp; this is generally 
 used to put over such vessels as are liable 
 to crack, or melt, on being exposed to 
 very strong heat. 
 
 Lutum Sapientia is made of slacked 
 lime, flour, and clay, finely pulverised 
 and sifted; bound together with whites 
 of eggs, beaten up with water, ; 
 
 The best method of excluding the air 
 
 DRA 
 
 from bottles, is, by dipping the corks in 
 a mixture of white wax and beef-suet, in 
 the proportion of two-thirds of the for- 
 mer to one-third of the latter; and then, 
 when the corks are well driven into'the 
 bottles, to cover them with the first- 
 mentioned lute. ; 
 
 DBOTTERELS. — They are to be 
 roasted the same as Ortolans, 
 
 DOVES.—The turtle-dove is distin- 
 guished by a blueish ring round its neck, 
 the other parts being almost white. The 
 stock-dove-exceeds both the wood-pigeon 
 and ring-dove in size. When they are 
 fresh and fat, they are limber-footed, and 
 feel full in the vent; but when stale, 
 their vents are green and flabby. 
 
 DRAGEES (Common).*—The paste 
 for these dragées is made in the same 
 manner as for the better sort, but the 
 materials differ a little: thus to a quar- 
 ter of a pound of the gum, take either 
 equal quantities of sugar and powder, 
 or one-third of the former to two-thirds 
 of the latter. When these and the gum 
 are wel! mixed, roll out the paste until 
 it is as thin as the back ofa knife- blade; 
 then take a paste-cutter, shaped like a 
 sugar-loaf, with the top taken off, with 
 the largest end of which, cut as many 
 pieces of the paste as will about two- 
 thirds fill the cutter; press these through 
 the smaller end into paper cases; set 
 them in a warm place for several days. 
 These kind of dragées may, if liked, be 
 sugared in the same manner as almonds. 
 
 Dracees en Pastillage.*—These dra- 
 gées are made of the same materials as 
 the superfine dragées ; the only differ- 
 ence consists in their forms, which 
 resemble the bonbons ; to make them, 
 it is necessary to have a number of 
 wooden moulds, (pear-tree wood is the 
 best), on which must be stamped smal! 
 squares, with various devices engravedon 
 them. Cut your paste into small pieces ; 
 press each piece on a mould; take off all 
 the super-abundant paste ; then dip your 
 finger in water, and with it remove the 
 paste from the mould; dry them in cases 
 like the other dragées. 
 
 Dracees, Superfine,*—Put a quarter 
 of a pound of the best gum-dragon into a 
 pan, with a pint of cold water, cover, and 
 let it stand for twenty-four hours; then 
 take a strong close cloth, about two feet 
 long, and puta part of your gum into it; 
 fold it three times, so as to envelop the 
 gum; then wring the cloth, by which 
 means the purest gum will be forced 
 through; scrape it off carefully with a 
 knife, and then proceed in the same way, 
 until all the gum be strained; put it into 
 a marble mortar, and stir it about with a 
 an half an hour; then add toita 
 
‘i 
 
 
 
 DUC ( 218 ) DUC 
 
 pound of double-refined sifted sugar ; mix 
 them together well, until it becomes a 
 stiff paste; divide this into five parts, 
 four of which must be tinged as follows : 
 red, blue, yellow, and green, (the fifth 
 left white), with the usual colouring ma- 
 terials. Before, however, they are co- 
 loured, add to each piece, a pound anda 
 half of double-refined sugar, sifted, 
 dippiag the paste in water occasionally, 
 to enable it to receive the additional 
 quantity of sugar. When you mix in the 
 colouring maierials, add also a corre- 
 sponding perfume: as, to the red, rose- 
 water, and a few drops of essence of 
 roses; to the blue, oil of violets; to the 
 yellow, essence of cedar; to the green, 
 essence of bergamot; and with the white, 
 mix a little orange-flower water, and 
 some drops of essence of Nérol. 
 
 Your paste being thus prepared, form 
 it of whatever little ornaments you please, 
 such as eggs, balls, turnips, (adding 
 green leaves tothese), &c. of the white; of 
 the yellow, apricots, pears, carrots, &c.; 
 plums, &c. of the blue ; and so on; rolling 
 them in your hands to smooth them, and 
 make them all quite small; to those 
 which imitate fruits, add tails and tops, 
 cut from cherry-stalks, and stuck on 
 whilst the paste is damp; and with a hair- 
 pencil, dipped in powdered cinnabar, 
 tinge the pears, apples, and apricots, 
 slightly breathing on them to moisten 
 the surface. When all are done, put 
 them into paper cases, and set them in 
 a warm place for several days, to dry. 
 
 DUCK en Aiguillettes.*—When the 
 duck is about three parts done, accord- 
 ing to the directions for duck poé/é, drain 
 and place it on the dish; then mak 
 eight incisions on the breast, four on 
 each side; take a tea-spoonful of shalots 
 shred fine, put them into a stewpan with 
 two ladlesful of d/ond, pepper, nutmeg, 
 and salt; boil them together a little 
 while, add the juice of two lemons, and 
 pour this sauce on the breast, so that it 
 mav flow into the incisions. 
 
 Duck, Fillets of, en Allumettes.*— 
 Cut the meat off a roasted duck, into 
 long fillets, dip them in good batter, and 
 fry them infresh butter of a good colour; 
 as soon as they are done, strew over 
 them some fine salt, and having fried 
 some chervil for five minutes in the same 
 pan, lay it ina dish, with the fillets on 
 it, arranged like bundles of matches. 
 
 Ducks, Botled.—Take a nice fat duck; 
 salt it two days, then let it boil slowly in 
 acloth. Serve it with onion sauce, but 
 melt the butter with milk, instead of 
 water. 
 
 Duck, Boiled a la Frangaise.—Put 
 wo dozen of roasted chesnuts into a pint 
 
 ofrich beef gravy, with a few leaves of 
 thyme, two small onions, if agreeable, a 
 little whole pepper, and a bit of ginger; 
 then take a tame duck, lard it, and haif 
 roast it; put it into the gravy, and let it, 
 stew for ten minutes; put in a quarter 
 of a pint of red wine; when the duck is. 
 done enough take it out, boil up the 
 gravy to a proper thickness; skim off 
 the fat, lay the duck in a dish, and pour 
 the sauce over it. * mas! 
 
 Ducks, Braised.*—Lard two young 
 ducks, and place them in a braising-pan 
 with a slice of ham, onions, salt, pepper,, 
 a bay-leaf, and a glass of stock 5 close 
 the pan, and Jet it stand over a gentle 
 fire till done; serve them with their own 
 liquor, Morels, capers, and artichoke- 
 bottoms may be added, they must be: 
 cooked separately in consommé or veal, 
 gravy. die 
 
 Ducks @ la Bruaelles.*—Cut a veal. 
 sweetbread and some streaked bacon into, 
 dice, and mix them with some mush- - 
 rooms, green onions, parsley, and two 
 shalots, all shred fine, some salt, and. 
 whole pepper; put the whole into the 
 inside of the duck; sew it upto prevent, 
 any from falling out, and stew the duck, 
 with a thin slice of bacon on its breast,. 
 with a large glass of white wine, as much, 
 stock, two onions, a carrot, half a par-, 
 snip, and a bundle of sweet herbs. When 
 done, strain off the sauce, skim, and add. 
 a little cullis to thicken it. 
 
 Ducks, to choose.—Their feet should 
 be supple, and they should be hard and 
 thick on the breast and belly. The feet 
 of a tame duck are thick, and inclining 
 toadusky yellow. The feet of a wild 
 duck are reddish, and smaller than the 
 tame ; they should be picked dry. Duck- 
 lings should be scalded. 
 
 Duck ( Cullis of ).—Roast a duck, and 
 then pound it in a mortar; then frysome 
 rashers of bacon to a nice brown, and 
 put them into a stewpan with a handful 
 of lentils, a clove of garlic, a few cloves, 
 and some savory, let them all stew toge- 
 ther ; when they have stewed some time, 
 pound them with the meat of the duck, 
 and toss them up in a pan with melted . 
 lard; put in some veal gravy to give ita . 
 pale colour, ang strain it. 
 
 DUCKLINGS 4 la Curmelite.*—Lard | 
 the fleshy parts of a couple of young | 
 ducks, and put them into a stewpan. 
 with equal quantities of broth and white 
 wine, a little coriander-seed, a slice or 
 two of lemon, and some truffles, cover 
 your pan, and stew them. When done, 
 take off the fat, and serve with their own 
 gravy. 
 
 Duck, dressed in different ways.— 
 Take either a jarge duck, or two cuck- 
 

 
 DUC 
 
 lings, which truss like a fowl for boiling} 
 put it intoa put (just about large enough 
 to hold the duck) with thin slices of 
 bacon, a little stock, a glass of wine, 
 pepper, salt, onions, carrots, a head of 
 celery sliced, a bunch of sweet herbs, 
 two cloves, anda bay-leaf; when done, 
 take out the duck, wipe the fat off very 
 clean, and serve with what sauce or ra- 
 gotit you choose, such as sweetbreads, 
 green-pease, turnips, chesnuts, olives, 
 cucumbers, or any sort of stewed greens, 
 according to the season, 
 
 Ducks, Fricasseed. — Quarter them, 
 beat them well with the back of a knife, 
 dry them well, fry them in fresh butter; 
 when they are almost done, put in some 
 onions shred small, and a little thyme; 
 add a little claret, thin slices of bacon, 
 parsley and spinach, boiled green, and 
 slired small. Break the yolks of three 
 egzs into a dish, with a little pepper, 
 and some grated nutmeg, toss them up 
 with a ladleful of drawn butter; pour 
 this over the ducks, lay the bacon upon 
 them, and serve. 
 
 Docxurne, Fricasseed.—Cut the duck- 
 lings into small pieces, dry them, flour 
 them, and fry them in butter; then 
 take a little canary, some parsley, and 
 Onien, chopped small; a little whole 
 pepper, and a blade of mace; add to 
 these some sugar, butter, and verjuice; 
 then pick the stalks off from a good 
 handful of clary ; makea batter of three 
 or four eggs, flour, and cream, with a 
 little nutmeg; fry these, and having 
 placed your duckling on a dish, pour 
 the fried clary, &c. upon them, and 
 serve. 
 
 Duck, Fillets of, and Truffles.* —Hav- 
 ing cut your fillets, toss them up ina 
 little butter, with parsley and shalots, 
 shred fine. Take a dozen of truffles, 
 soak them in white wine, and slice them; 
 place a layer of the fillets into a stewpan, 
 then a layer of the sliced truffles, and 
 so on, alternately (strewing small pieces 
 of fresh butter on the truffles), until all 
 your materials are used; cook them 
 over a slow fire till done, when place 
 them in the dish for table; pour white 
 wine and consommé, of each half a glass, 
 into the same stewpan, boil thei toge- 
 ther for about a quarter of an hour; 
 skim, and then pour it over the fillets. 
 
 Dvck en Grenade.*—Bone a duck, 
 beginning with the back, without break- 
 ing the skin; and cut the whole of the 
 meat into dice; do the same with truf- 
 fles, veal sweetbreads, breast of fowl, 
 and bacon; cook these over a gentle fire, 
 with salt, pepper, and nutmeg, add the 
 yolks of three eggs to thicken it, stir it 
 well, and then put it in the skin of the 
 
 ( 219 ) 
 
 DUC 
 
 duck, giving it the form of a balloon or 
 oval, fasten up the ends, and cook it 
 like a fricandeaux, over a slow fire 3 re- 
 duce the gravy that it yields toa jelly, 
 and glaze your duck with it, and add to 
 the sauce consommé, veal gravy, &c. 
 
 Duck, Hashed.—Cut a duck in pieces, 
 and flour it; put in a stewpan some 
 gravy, a little port wine, shalots chop- 
 ped fine, salt, pepper, and a bit of 
 lemon}; boil this 3 then putin the duck, 
 toss it up, take out the lemon, and serve 
 with toasted sippets. 
 
 Duck, Hashed in different Ways.— 
 Roast a couple of ducks till they are 
 three parts done, and let them cool; 
 then cut the breast in thin slices, taking 
 care to preserve the gravy 3 the legs will 
 serve for another dish, which you may 
 dress by wrapping them in a cowl witha 
 good farce, and serve with cullis sauce 5 
 
 for the slices you have cut from the 
 
 breast, cut cucumbers, and marinate 
 them about an hour with a little vinegar, 
 salt, and one oniun sliced; then take 
 out the onion, squeeze the cucumbers 
 in acloth, and putthem into a stewpan 
 with a bit of butter, aslice of ham, a 
 little stock, flour, and veal gravy ; boil 
 slowly, skim it well, take out the ham, 
 and then put in the duck to warm, with- 
 out boiling. You may likewise do the 
 same with chopped truffles or mushe 
 rooms, or any thing else you may think 
 proper, according to the season. A 
 cold roasted duck will answer much the 
 same purpose for this dish. 
 
 Duck in Hoteh-pot.*—Cut a duck into 
 quarters, and stew it in a small pot, with 
 some turnips, the quarter of a cabbage, 
 parsnips, carrots, and onions sliced, (all 
 parboiled,} some good stock, a bit of 
 streaked bacon cut in slices, with the 
 rind left on, a bunch of sweet herbs, and 
 a little salt. When the whole is done, 
 put the duck into a tureen, and the ve- 
 getables round it; skim the fat off the 
 liquor in which the vegetables were 
 stewed ; add a little cullis to thicken the 
 sauce, which must be served over the 
 duck. 
 
 Duck, Fillets of, a la Mamelle.*—Cut 
 the fillets from two or three young ducks, 
 about two thirds roasted, taking care to 
 collect the gravy, and put it into a stew- 
 pan ; add to it halfa glass of white wine, 
 the same of veal gravy, or good consommé, 
 a liver, two truffles, both cut small, salt 
 and spices; let these stand over a slow 
 fire to thicken ; put your ducks in, and 
 finish cooking them, taking care that the 
 sauce only simmers the whole time. 
 
 Ducks, drotled with Mushrooms.—The 
 
 ‘inside being taken out of a couple of 
 
 sta bb the legs under the skin, and 
 
DUC 
 
 with a knife, divide them in two, by.cut- 
 ting them down the middle; beat them 
 with a wooden spoon, dip them in some 
 good clarified butter, and lay them on 
 the gridiron over a gentile charcoal fire. 
 The inside must lay. towards the fire till 
 nearly done; then turn them on the 
 other side; let them be of a nice brown 
 colour ; and whilst they are broiling, 
 every now and then, sprinkle pepper 
 and salt over them; when done, lay them 
 on the dish, and pour mushroom sauce 
 over them. 
 
 Duck with Olives.*—Prepare and dress 
 your duck asin Poélé ; take the meat of 
 the olives from the stone, like a cork- 
 screw, being careful not to break it, that 
 it may return to its proper form; throw 
 them into hot water, and give them a 
 boil, or put them into a saucepan with 
 four spoonsful of espagnole, twice as 
 much consommé, and a little pepper ; 
 reduce this to a third, over a fierce fire ; 
 put it to the duck, and keep it hot in 
 the bain-marie. 
 
 Ducks, with Oysters. — Take wild 
 ducks, truss them, make a ragofit with 
 veal. sweetbreads, mushrooms, truffles, 
 and oysters, seasoned with fine herbs 
 and parsley; when it is almost done, 
 farce the ducks with it; tie them up 
 well, and roast them; serve them very 
 hot, witha mushroom cullis poured all 
 over. 
 
 Ducks, with young Pease.—Well roast 
 two ducks, then neatly cut them up all 
 but the back bone, and put them in a 
 stewpan with young pease, that have 
 been well stewed in plenty of cream 
 sauce 3 shake in a liazson of the yolks of 
 two eggs, with a little cream, and serve 
 them in a tureen or a dish, with a good 
 border of paste. 
 
 Duck aw Pere Douillet.* — Take a 
 duck, and put it into astewpan just large 
 enough to hold it, with a bunch of par- 
 sley and green onions, aclove of garlic, 
 thyme, a bay-leaf, basil, some cloves, 
 some coriander-seeds, sliced onions, 
 a carrot, aparsnip, a slice of butter, two 
 glasses of stock, and one glass of white 
 wine; then reduce it over the fire to the 
 consistence of a sauce, and serve itover 
 the duck. 
 
 Docks au Pere Douillet.*—Lard a 
 couple of young ducks, and fill them 
 with a farce made as follows:—chop up 
 the meat of a fowl, the two livers of the 
 ducks, two sausages, a little ham, and 
 five or six truffles, previously beiled in 
 red wine mix these with the yolks of 
 eggs, with here and there a little sliced 
 lemon, and a pinch of coriander-seed ; 
 fasten this inas usual, and roast them. 
 
 Ducx Pie.—Bone a full grown duck, 
 
 ( 220 ) 
 
 DUC 
 
 and bone also afowl; wash them, season 
 them with pepper, salt, and a small 
 quantity of mace and allspice, in the 
 finest powder. Put the fowl withinside 
 the duck, and into the fowl put a calf’s 
 tongue, pickled red, boiled very tender, 
 and peeled; press the wliole ¢ ose; the 
 skins of the legs must be drawn inwards, 
 that the body of the duck and fowl may 
 be quite smooth. If you choose, the 
 space between the sides of the crust may 
 be filled with a fine forcemeat; let it 
 bake in a slow oven, either in a raised 
 crust.or pie-dish with a thick crust or- 
 namented according to taste. Pr 
 
 Duck Pie.—Scald a couple of ducks, 
 and make them very clean; cut off the 
 feet, pinions, necks, and heads. Take . 
 out the gizzards, livers, and hearts; pick 
 all clean, and scaldthem. Pick out the 
 fat of the inside, lay a good puff-paste 
 erust all over the dish, season the ducks 
 both inside and out, with pepper and 
 salt, and lay them in the dish, with the 
 giblets at each end, properly seasoned. 
 Put in as much water as will nearly fill 
 the pie, lay on the crust, and let it be 
 well baked. ; 
 
 Duck Pie.—Prepareacouple of ducks 
 the same as for roasting, and parboil 
 them ; then lard them with large lardons 
 of bacon, and the lean of ham, seasoned 
 with pepper, salt, spice, sweet herbs, 
 and parsley, shred small ; make your 
 paste, roll it out an inch thick, raise 
 your pie; lay all over the bottom of it 
 pounded bacon seasoned with salt, pep- 
 per, spices, sweet herbs, and parsley, 
 shred fine; then lay in the ducks, and 
 fill up the spaces with mutton cutlets, 
 larded and seasoned, with the above- 
 mentioned seasoning; then strew some 
 of the same seasoning over the ducks and 
 cutlets, and lay thin slices of veal over 
 the whole, and thin slices of bacon over 
 the veal; then put in a piece of butter; 
 lay the lid on the pie, and put it in the 
 oven ; let it stand four or five hours in 
 the oven; while it is baking, make a ra-. 
 goat of mushrooms, truffles, cock’s- 
 combs, livers, and sweetbreads, tossed 
 up in a stewpan, with melted lard, 
 moistened with gravy; let these simmer, 
 over a gentie fire for half an hour, skim 
 off the fat, and thicken it with a cullis 
 of vealand ham. When the pie comes 
 out of the oven, place it in a dish, cut it 
 open, take out the bacon and veai, take 
 off the fat that swims at the top; pourin 
 the ragoiit, and serve the pie hot. 
 
 Ducxiine P2e.—Scald two ducklings, 
 and clean them properly, and cut them 
 into quarters, and put them intoa pie 
 upon a good farce, with two slices of 
 peeled lemon over them to keep white, 
 
puc 
 
 and season the same as for other poul- 
 
 try ; mix two glasses of white wine, with. 
 some good cullis, and boi! it some time - 
 
 together to reduce it to a good consist- 
 ence, Serve this sauce in the pie. 
 
 Ducks, Poélés Sauce Bigarade.* — 
 The ducks being singed, drawn, and 
 trussed, as usnal, rub the breasts with 
 lemon-juice, and lay them in a stewpan 
 with slices of bacon under and over them, 
 and cook them in a poé/é, but do not 
 
 ut them on the fire until about an hour 
 
 efore dinner. When ready for table, 
 place them on your dish, and pour over 
 them the following sauce: three ladles- 
 ful of espagnole travaillé, a little pepper, 
 the juice, and part of the rind of a Se- 
 ville orange; give it one boil only before 
 you use it. 
 
 Docxtirnes en Purée.*—Truss a cou- 
 ple of ducklings like chickens, and hav- 
 ing made a light farce of white meats 
 and bacen pounded, lettuce, salt, pep- 
 per, &c. fill the ducklings with it, wrap 
 them in slices of bacon, and do them in 
 a pint of stock over ayentle fire. Boil 
 some young pease in veal gravy, add to 
 them slired parsley, sweet herbs,savory, 
 &e.; when done, rub them through a 
 sieve, and serve your ducklings with the 
 purée round them. 
 
 DUCK @ la purée de Lentilles,*— 
 Prepare the duck as for poélés, and hav- 
 ing laid it in a saucepan on slices of ba- 
 con, cover it with the sauce, and a few 
 slices of fillet of veal, with two carrots, 
 three onions, two cloves, a bay leaf, a 
 little thyme, parsley and scallions; pour 
 on this a ladleful of broth, and leave it 
 for three quarters of an hour or longer, if 
 necessary. When done, dish it, and pour 
 either over or under it, according to its 
 Nabi tang and delicacy, a purée of len- 
 tils. 
 
 Docks Roasted. — Season them with 
 sage and onion shred, pepper and salt; 
 half an hour will roast them. Gravy- 
 sauce or Onion sauce. Always stew the 
 sage and onion in a little water, as it pre- 
 vents its eating strong, and takes off the 
 rawness of them. 
 
 Duckuines Roasted.—They must not 
 be seasuned ; they will be roasted in ra- 
 ther fess than halfan hour. Serve with 
 gravy and gooseberry sauce. 
 
 Ducxuines Rolled. — Make a good 
 forcemeat of roasted poultry, cut a good 
 
 the farce upon it; rollit up, tie slices of 
 bacon round it, and boil it in a little 
 stock, with a glass of white wine, a bunch 
 of sweet herbs, and two cloves; when 
 done, squeeze the fat gently out, and 
 wipe the duck clean; serve with what 
 Sauce you please. ° 
 
 ( 221 ) 
 
 
 
 DUC 
 
 Duck Wild.—These birds should be 
 fat, the claws small, reddish and supple ; 
 if not fresh, on opening the beak they 
 will smell disagreeable ; the breast and 
 rump should be firm and heavy; the 
 flesh of the hen-bird is the most delicate, 
 though the cock generally fetches the 
 highest price. Pick them dry, cut the 
 wings very close to the body, take off the 
 necks, draw and singe them, truss up 
 the legs and skewer them; and having 
 rubbed them with their livers, spit, and 
 roast them ; take them up with the gravy 
 in, and serve with lemons. i 
 
 Ducks Wild. — The entrails being 
 taken out of the wild ducks, wipe them 
 well with a cloth; put into the inside a 
 bit of butter rolled in pepper and salt; 
 when trussed, spit, and roast them 
 quickly for a quarter of an hour, which 
 will be enough, as the gravy should not 
 run out before they aretaken up; shake 
 flour and salt over them, and froth them 
 with butter. Put good strong gravy un- 
 der them, and you may serve them with 
 hot port wine in a boat. 
 
 Duck Wild.—Half roast them ; when 
 they are brought to table slice the breast, 
 strew on pepper and salt, pour over them 
 a little port wine, and squeeze the juice 
 of an orange or lemon over; add some 
 gravy to this, setthe plate over alamp, 
 cnt up the bird, let it remain over the 
 lamp till done, now and then turning it. 
 
 Duck (Wild) Fillets of, d ’ Orange.*— 
 Take the breasts of four wild ducks with 
 the skins on, and soak them in oil, with 
 salt, pepper, an onion, and some parsley. 
 About an hour before dinner time skewer 
 and tie them on a spit, and roast them 
 for half an hour; then cut them in fillets, 
 leaving the skin on; put these intoa 
 little jelly, keep them hot without boil- 
 ing, and when wanted for table, arrange 
 them in a dish, and serye with orange 
 sauce under them, 
 
 Duck (Wild) Salmis of.*—Cut off the 
 best parts of a couple of roasted wild 
 ducks, and put the rest of the meat into a 
 mortar, with six shalots, a little parsley, 
 some pepper, and a bay-leaf, pound all 
 these ingredients together well, and then 
 put them into a saucepan with four ladles- 
 full of espagnole, half a glass of white 
 wine, the same of broth, and a little 
 grated nutmeg; reduce these to half, 
 
 f roa | strain them, and having laid the pieces 
 sized duckling in two, bone it, and lay | 
 
 on a dish, cover them with the above: 
 keep the whole hot, not boiling, until 
 wanted for table. 
 
 Duck (Wild,) Salmisof, au Chasseur .* 
 —Cut the meat of two wild ducks into 
 small pieces, lay them in salt and pep- 
 per, ant’ pour on them four spoonsful of 
 ees half a glass of Bordeaux 
 
DUC. 
 
 Wine ; squeeze over them the juice of two 
 lemons, stir the whole together well, and 
 Serve. ’ 
 Duck and Sauer Kraut.*—Wash and 
 put two pounds of sauer krautintoasauce- 
 
 pan, with streaky bacon, sausages and a. 
 
 servelas, moisten them with rich skim- 
 mings, boil it for three hours, then take 
 out the sérvelas and sausages, and put 
 in acouple of ducks, properly singed and 
 trussed, and let them simmer for an hour; 
 then drain them and the sauer -kraut, 
 place the latter round the ducks, on it the 
 bacon, servelas, and sausages. 
 
 Ducks (Wild) Scallops of Fillets of. *— 
 Take the fillets of three wild ducks, and 
 cut them into round scallops, which 
 should be beaten with the handle of the 
 knife, and then jlaid in a pan, with four 
 spoonsful of olive oil, and well covered 
 with pepper and salt, lay an oiled paper 
 over, and just before they are wanted, 
 toss up your scallops; when both sides 
 are brown drain off the oil, cover the 
 scallops with a good porvrade, add a sniall 
 quantity of oil and lemon juice; put some 
 bread fried in oil in the dish, and serve 
 them. 
 
 Ducks Stewed with Red Cabbage.*— 
 Singe and truss your ducks, pepper an 
 salt the inside, and let them stew very 
 gently for an hour and a half or two 
 hours, in some good braise that beef or 
 cutlets have been stewedin. Whilst they 
 are stewing, shred a cabbage very fine, 
 wash it, and let it drain for a few minutes 
 on a sieve, put itto stew with a good 
 piece of butter, and some pepper and 
 salt, in a stewpan very closely covered, 
 shaking every three or four minutes. In 
 case it should get dry and burn at the 
 bottom, add nearly a ladleful of good 
 stock ; when well done and tender, mix 
 in a small glass of vinegar, lay it on the 
 dish, and the ducks over it; cover it, 
 
 ’ and serve it to table. 
 
 _ Ducxs Tame.—They may be dressed 
 in the same manner as geese, with sage 
 and onion, and apple in a sauce boat; or, 
 you may stulf it with fried sausages or 
 parboiled chesnuts, and then roast it. 
 
 Ducks with Truffles.*—Singe and truss 
 neatly a couple of fine ducks, and having 
 some truffles stewed with chopped pars- 
 ley, thyme, and mushrooms, put a few of 
 them inside the ducks; spit them with 
 bards of bacon all over them, and roast 
 them with truffles, and serve them with 
 a sauce a@ lespagnole, or brown sauce. 
 Wild ducks may be dressed in the same 
 manner, 
 
 Duck and Turnips.* — This dish is 
 prepared exactly in the same way as with 
 apurée of lentils, with the addition of 
 five or six turnips in the stewpan, and 
 
 ( 222 ) 
 
 DUM 
 
 substituting a ragoit of tarnips, fee the 
 1 that recipe, 
 must not cover the duck, if it be very 
 
 purée of lentils, which, as in t 
 
 white and plump. : 
 Ducks with Vegetables.* —-Take the 
 fillets, (cut crosswise) from a couple of 
 
 roasted ducks, and soak them for half an 
 / hour in water and vinegar with salt; 
 
 then boil your vegetables, whether pease, 
 turnips, cucumbers, &c., with, stock or 
 veal gravy, and when tolerably rich, put 
 in the fillets for a quarter of an hour, 
 then add the juice of a lemon, and serve 
 very hot. 
 
 “DUMPLINGS Hard.—Mix as for a 
 paste, some flour with small beer or 
 water, and alittle salt ; roll them in balls 
 rather larger than an egg; when the 
 water boils put themin: half an hour 
 will boil them;.currants may be added; 
 they are good boiled with beef. They 
 are eaten either with cold or melted 
 butter. 
 
 Dumpuines Norfolk.—With a pint of 
 milk, two eggs, a little salt, and some 
 flour, make a batter; drop this in small 
 quantities into a pot of boiling water; they 
 will be boiled in three minutes; throw 
 them into a sieve or cullender to drain. 
 
 Dump.iine Paste.—Make a paste with 
 flour, milk, salé and yeast; let it stand 
 some timein a warm place to ferment; 
 then cut the paste into pieces of what 
 size you please, and boil them a good 
 while; let them cool; then cut each into 
 two, and soak them in milk, sugar, and 
 lemon-peel, about an hour, and drain 
 and flour them fit for frying ; or, you 
 
 may dip them in oil or melted butter to’ 
 
 broil, basting with the same as they were 
 dipped in. . : 
 Dumruine Paste Pie.—Make a puff- 
 paste with flour, eggs, butter, salt, and 
 cold water; when it is well worked, let 
 it stand some time; then roll half ofitin 
 very thin sheets, and cut it into small 
 pieces; put them into boiling water with 
 a little salt, let them boil a few minutes, 
 and take care to separate them in boil~ 
 ing; then put them in fresh water a mo- 
 ment, and drain it out; make a pie of 
 
 the remainder of the paste, with butter. 
 
 and Parmesan cheese at the bottom; 
 then a layer of the scalded paste, and one 
 of truffles or mushrooms, mixed with 
 butter, then more paste, and so continue 
 till all is laid one over the other ; finish 
 with the butter and cheese, cover it over 
 with paste like all other pies, and let it 
 bake an hour and a half in a moderate 
 oven. 
 
 Dumruine Scotch.—Make a paste of 
 oatmeal and water, put in the middle of, 
 ita haddock’s liver, season it well with, 
 pepper and salt, and boilit ina cloth. 
 
 Pa 
 

 
 4 
 
 ECH 
 
 - DURCELLE.* — Take small mush- { 
 rooms,shalots,parsley and truffles, a quart 
 of each, shred and wash them well, and 
 press them dry in a napkin; then put 
 them in astewpan, witha quarter of a 
 pound of butter, the same of. grated ba- 
 con, a pint of white wine, seasoned with 
 salt, pepper, nutmeg and other spice, a 
 
 ay-leaf, and a little garlic ; reduce the 
 whole to a jelly, taking care to stir it fre- 
 quently.s add to it four spoonsful of re- 
 
 uced allemande, put it into a pan, and 
 set it by for use. 
 
 E. 
 
 EAU D’ARGENT.*—Take the rinds 
 of two oranges, the same of two lemons, 
 two drachms of cinnamon, broken in 
 
 ieces, and two quarts of brandy’; distil 
 rom this in the dain marie alembic a 
 quart of igueur. Dissolve two pounds 
 and a garter of sugar in three pints of 
 river water, put the dgweur to it, strain, 
 bottle, and finish it with silver leaf, as 
 directed. See Hau d’ Or. 
 
 Eau de la Céte.*—Take half a pound 
 of the best cinnamon in powder, half a 
 pound of dates, half a pound of the best 
 Turkey figs, and the zestés of four ce- 
 drats, put all these into three gallons of 
 brandy. Let them infuse for six days 3. 
 at the end of that period distil in a dain 
 murie; from this you will extract six 
 quarts of the dgueur. Dissolve nine 
 pounds of fine sugar in six quarts of dis- 
 tilled river water, add it to the ligueur, 
 
 ass the whole through a jelly bag, and 
 ttle it. | 
 
 Eaud’ Or.*—Take the rinds of two fine 
 lemons, and halfa drachm of mace, put 
 to them twe quarts of brandy; distil this 
 in a bain marce alembic, which will afford 
 half the quantity of Mqueur. Dissolve a 
 
 und and ahalfof sugar ina quart of 
 
 istilled water, and halfa pound of orange- 
 flower water; put this to the léqueur, 
 colour it witha little tincture of saffron, 
 strain and bottle it. Take a book of gold 
 leaf, some of which put ina basin, pour a 
 smail quantity of the liqueur on it, beat 
 it up with afork, and put alittle parcel of 
 it into each bottle. _ 
 
 ECHAUDE’S.* —Lay a quartern of 
 flops on a paste board or slab, makea 
 
 ole in the centre, in which put an ounce 
 of salt, and alittle water to dissolve it, a 
 pound of butter, twenty eggs; mix the 
 
 two latter well together, then the flour ; |. 
 
 work it thoroughly with your hands, if 
 
 it be very firm add more eggs. When 
 rfectly smooth, sprinkle a cloth with 
 our, lay the paste in-it, and set it in a 
 
 cool place for ten or twelve hours. The } 
 
 ( 225 ) 
 
 BEL 
 
 next day heat about three quarts of 
 water, and having cut your. paste into 
 small pieces, about an inch square, and 
 having floured each, put them into hot 
 but not boiling water, shake the kettle 
 the instant after you have thrown them 
 in, and as they rise, if they are firm to 
 the touch, they are sufficiently done, and 
 must be taken out of the saucepan, and 
 thrown into cold water; let them remain 
 two or three hours; then drain, and 
 leave them again for three hours or more, 
 and then bake them for about twenty 
 minutes, + ; 2 
 
 EELS Baked. — Skin and clean some 
 eels; take a shallow pan, and cut the 
 eels in lengths according to the depth of 
 the pan; put them in, letting them stand 
 uprightin it; the pan should be filled; 
 put in a little water, some salt, pepper, 
 shalots cut small, some sweet herbs, and. 
 a little parsley cut small ; set them.in the 
 oven to bake; when they are done take 
 the liquor that comes from them, put it 
 into a saucepan, and thicken it with a 
 piece of butter rolled in flour, and a little 
 white wine, 
 
 Eris Boiled. —The smallest are the 
 best for boiling; they should be boiled 
 in asmal!l quantity of water, with a good 
 deal of parsley, which must be served up 
 with them and the liquor. Serve with 
 chopped parsley and butter for sauce. 
 
 Eet @ la Broche*—Skin, and cut a 
 large eel into pieces, stick them with 
 small pieces of anchovies, and soak them 
 a quarter of an hour in vinegar, with salt, 
 pepper, and small onions; after that time 
 rub the pieces with butter, wrap them in 
 paper, and roast them. Lay as many 
 pieces of buttered toast as you may re- 
 quire on adish, and on each a slice of 
 broiled ham, a piece of eel on that, and 
 serve with any sauce you may think pro- 
 
 per. 
 
 Eris Brotled.—Skin and cleanse your 
 eels, rub them with the yolk of an egg, 
 strew bread-crumbs over them, chopped 
 parsley, sage, pepper and salt. Baste 
 them well with butter, and put them ina 
 dripping pan. Roast or broil them, and 
 serve them up with parsley and butter. 
 
 Eets Bretled a VItahienne.—\f for an 
 entrée, choose two moderate sized eels, — 
 take off the skin, wash, bone, and dry 
 them thoroughly ; toss them in an egg 
 beaten up with pepper and salt, then fry 
 them ofa good brown colour. Serve with 
 a good Italian sauce under them. 
 
 Esv Broth.—Boil some small eels in a 
 small quantity of water, with some pars- 
 ley, an onion, and some pepper-corns, 
 salt according to taste ; let them boil for 
 two hours. ' ; 
 
 Erten Canapé.—Cutan eel into pieces 
 
EEL 
 
 about two or three inches long, and take 
 out the back-bone for use ; make a farce 
 with some of the meat cut into small dice, 
 with mushrooms and carp roes (if any) 
 a little butter, chopped parsley, shalots. 
 pepper and salt. Make likewise, a fine 
 farce with some of the meat and bread- 
 crumbs soaked in cream, parsley, mush- 
 rooms chopped fine, pepper and salt, 
 mixed with the yolks of two or three 
 eggs; cut pieces of crumh of bread to the 
 same length as the pieces of bone, and 
 about two inches wide; laysome of the 
 last farce upon each piece, then the back- 
 bone and some of the forced-meat upon 
 it: then some of the fine farce again, laid 
 smoothly over with a knife dipped in 
 eggs; strew it with crumbs and small 
 bits of butter; bake it in a moderate 
 oven or under a brazing-pan, cover, and 
 serve with any sauce you may like best. 
 
 Eets to Choose.—'The ‘Thames silver 
 eel is generally esteemed the best, and 
 the worst are brought by the Dutch and 
 soldat Billingsgate; there is a greater 
 difference in the goodness of eels than 
 in any other fish. They should be dressed 
 as fresh as possible, and are in season al} 
 the year, excepting during the very hot 
 summer months. 
 
 Eres Collared.*-—Take an eel, and cut 
 it open ; take out the bunes; cut off the 
 head and tail; lay the eel flat, and shred 
 gage as fine as possible; mix with black 
 pepper pounded, nutmeg grated, and 
 salt; lay it all over the eel; roll it up 
 hard ina cloth; tie it up tight at each 
 end; then set over the fire some water, 
 with pepper and salt, five or six cloves, 
 three or four blades of mace, a hay-leaf or 
 two; boil these with the bones, head, and 
 tail, well; then put in the eel, and boil it 
 till it is tender; then take it out, and 
 boil the liquor, and when it is cold, put 
 it to the eel; do not take off the cloth 
 till you use them. 
 
 Eres, Entrée of. —Take some good 
 sized eels, bone them, and cut them into 
 pieces about a finger in length; pass 
 them over a slow fire, in a small quantity 
 of sweet herbs, shalots, pepper, salt, 
 butter, and lemon-juice. When they are 
 three parts done, put all on a dish; dip 
 each piece in the liquor; bread crumb, 
 and boil them over a clear fire. Serve 
 with anchovy sauce. 
 
 Ee.s, Entrée of. — Take two large 
 eels, bone, and lay them flat; put some 
 light forcemeat, well seasoned, upon 
 each; roll them up separately; bind 
 them round with tape; put them intoa 
 stewpan, with a gill of Madeira, one 
 clove, garlic, half a bay-leaf, four peeled 
 sbalots, a little thyme, and a pint of veal- 
 broth. Let them stew till done, then 
 
 ( 224 ) 
 
 
 
 EEL 
 3 fie 4 
 strain the liquor; skim it free from fat 5 
 season to the palate; thicken with flour 
 and water ; reduce it to haif a pint: put 
 the eels into a deep dish, glaze the tops, 
 and serve them up with the sauce under, 
 and pieces of fried bread round the dish. 
 Eets, Forcemeat of.-~ Take two fine 
 eels, boil them till they are nearly done 
 enough, then put them into cold water: 
 
 broil a perch ; when it is nearly done, lay 
 
 it to cool ; take the meat from the bones 
 of both fish, and mince it, and add to 
 them the liver of a cod, minced also; 
 then season them with pepper and salt; 
 add sweet herbs, picked from the stalks, 
 some small onions, minced, some scrape 
 bacon, a little veal suet, a few bread 
 crumbs, and a piece of butter; put the 
 whole into a mortar, and beat it to a 
 paste; it is used for fish-pies, and adds a 
 fine relish to all made-dishes of fish. It 
 may also be rolled up into balls, and fried 
 or stewed. : 
 Ert, @ la Four. * — Having skinned 
 and cleaned an eel, cut off the head 5 
 fasten the two ends together with a 
 skewer, so as to form a hoop, and lay it 
 in a baking dish; pnt a piece of butter 
 into a saucepan, with carrots and onions, 
 sliced, parsley, bay-leaf, and thyme; do 
 these up together, and then add white 
 wine, pepper and salt; when they have 
 boiled about half an hour, strain it 
 through a fine sieve; take the eel, and 
 
 put it in the oven; in three quarters of 
 
 an hour take it out, and place it in your 
 dish. Serve with Sauce Jtalienne. 
 Eexs Fricasseed. —Skin three or four 
 large eels, and notch them from end to 
 end. Cut each of them into four or five 
 pieces, and lay them for half an hour to 
 crimp in spring water; dry them in a 
 cloth, and put them ina pan, with a piece 
 of fresh butter, a green onion or two, and 
 a little chopped parsley. Set the pan on 
 the fire, and shake them about for a few 
 minutes; then ee in about a pint of 
 white wine, and the same quantity of 
 stock, with pepper, salt, and a blade of 
 mace. Stew all together, about half an 
 hour; then add the yolks of four or five 
 eggs, beat smooth, a little grated nutmeg, 
 and some chopped parsley. Stir the 
 whole well together, and let it simmer 
 for a few minutes; then squeeze in the 
 juice of a lemon; give the whole a good 
 shake ; pour it into the dish, and serve 
 it very hot. Garnish your dish with 
 lemon. tt 
 Eris as Chicken Fricassee.—Skin one 
 or two eels, according to their size; cut 
 them into pieces, and put them into a 
 stewpan, with a bit of butter, some mush- 
 rooms, a fagot of sweet herbs, and two 
 cloves ; let the whole simmer some time, 
 

 
 EEL " . 0826) EEL 
 
 then add half a pint of white wine, some 
 broth, pepper, and salt; boil on a brisk 
 fire; reduce the sauce; take out the 
 bundle of sweet herbs, and make a 
 liaison with the yolks of two or three 
 eggs, and cream ; and add the squeeze of 
 a lemon when ready to serve. 
 __EeEts Fried.—Cut one or two eels into 
 pieces, take out the back bone, and score 
 1t On both sides. Marinate it for about 
 half an hour in vinegar, with parsley, 
 sliced onions, shalots, and four cloves. 
 Then drain it; baste it with ezggs and 
 crumbs of bread, and fry it of a nice 
 brown colour. Garnish with fried par- 
 sley, and serve it with a good relishing 
 salice. 
 
 Eeis Fried.—If your eels are small, 
 they should be curled round, and dipped 
 into egg, and then nicely fried. If ofa 
 good size, cut them into pieces ; season 
 them with pepper, salt, and nutmeg; 
 flour them; fry them in butter. 
 
 Eki, Gulantine of.*—Take the skin, 
 with great care, from a large eel ; bone, 
 and having laid it open, spread over it 
 with a knife a guenelle farce of pike, on 
 which place some truffles of tongue a 
 Pécarlate, and gherkins, all cut in small 
 pieces; lay a little more farce on them, 
 and then roll it into its original form, 
 and sew it up; wrap round it some slices 
 of bacon, and then lay it in a napkin; 
 fasten the two ends, and sew up the 
 napkin, so that the fish may still retain 
 its right form; then put it into a fish- 
 kettle with a cooked marénade, and when 
 it has simmered in them between thirty 
 and forty minutes, let it stand to cool in 
 its liquor? then drain, and cut the eel 
 into eight pieces, seven of an equal 
 length, and the eighth much longer than 
 the rest. Puta layer of Montpellier but- 
 ter into a dish; set the longest piece of 
 eel in the middle, and the others round, 
 and garnish the dish with pieces of jelly, 
 and borders of coloured butter. 
 
 Erts, to kill, znstantly.—Pierce the 
 spinal marrow, close to the back part of 
 the skull, with a sharp pointed skewer. 
 If this is done in the right place, all mo- 
 tion will instantly cease. 
 
 Eex, Larded.*—Lard an eel along the 
 back with small pieces of bacon; roll, 
 and tie it up; put it into a pan, witha 
 cooked marinade; when it has laid some 
 time in that, cover it with bread crumbs, 
 and bake it. 
 
 Eris en Matelote. — Skin and wash 
 some eels; cut them into three or four 
 
 ieces; lay them between bards of fat 
 Brcon and consommé, enough to cover 
 them; to which, add a little carrot, 
 onions, parsley, pepper-corns, salt, bay- 
 leaf, and one clove of garlic; let them 
 
 stew till well done, and let them stand 
 in their liquor till nearly cold; then take 
 them out, trim them, lay them on the 
 dish; to which add a few rolls of very 
 good veal. forcemeat, blanched, and pour 
 over the wholea good béchamelle sauce, 
 and a “éatson, gently mixed in. : 
 
 Eeu, Gros Pdté of.*—TYake three fine 
 large eels, open them, take out the 
 bones, spread them out on the table, 
 season, and lay over them, to the thick- 
 ness of half an inch, a farce made in the 
 same way as that for Gros Pdté of stur- 
 geon, with the addition of a pound of 
 truffles, cut in dice, and the same quan- 
 tity of tunny, also cut into dice; draw 
 the skius ever this, so as to give them 
 their original form. Prepare your paté 
 in the usual manner, and Jined with the 
 farce ; take one of the eels, roll it round, 
 not very close, and lay it in the péaté ; 
 fill the centre of the eel with a little of 
 the farce, and some whole trutiles ; cover. 
 the surface with spices and salt; and 
 then, in the same manner, lay on it the 
 second, and on that the third eel. Cover 
 the whole with a pound of good fresh 
 butter and some slices of bacon ; finish 
 the paété as usual, (See Gros Paté of Carp, 
 Roes), and bake it four hours: when 
 done, pour in some melted butter and 
 sweet herbs. 
 
 Eeus Pickled.—Take some eels, skin 
 them, slit them down the belly, take 
 out the bones, rub them all over with 
 salt; let them lie three days, and turn 
 them every day; then take them out of 
 the brine, wash them in water, and wipe 
 them dry with a cloth; season them with 
 nutmeg, cloves, mace, and a bay-leaf: 
 roll them ia a collar, and tie them tight 
 inacloth; boil them in an equal quan- 
 tity of white wine and vinegar: when 
 they are tender, take them out of the 
 liquor, and set them to cool: when they 
 are cold, put them into the same liquor 
 again: if there is not liquor enough, boil 
 
 | some more vinegar, white wine, and 
 
 spices : set them upon their ends while 
 they are cooling, and they will keep their 
 shape much better. 
 
 Erni Pie.—Skin and clean the eels; 
 cut them in pieces about two inches in 
 length; pass them, with chopped parsley 
 and shalots, a little grated nutmeg, pep- 
 per, salt, and lemon juice, for five mie 
 nutes; then put a little light forcemeat 
 at the bottom of a deep dish, put the eels 
 over it; cover it with puff paste; bake 
 it, and put into it either béchamelle or 
 cullis. 
 
 Eeus Potted.—Rip open the eels, bone 
 and cut them into pieces; wash, and well 
 dry them; season them highly with pep- 
 per, salt, and nutmeg; put them intea 
 
 aa ee 
 
EEL 
 
 pour off all the gravy, pressing them 
 hard, that none may remain; pour on 
 clarified butter. 
 
 ‘Eets @ la Poulette.*—Cut your eels 
 (when skinned), into small pteces, and 
 put them into a saucepan, with salt, 
 pepper, two bay-leaves, parsley, scal- 
 lions, green onions, and a bottle of white 
 wine. Set them on the fire till suffi- 
 ciently done; then trim, and put the 
 pieces into another saucepan. Then toss 
 up about twenty small onions, add to 
 them a little butter, flour, and the liquor 
 in which the eels were done, and which 
 must be strained, mushrooms, parsley, 
 and scallions. When done, take out the 
 onions, put them over the eels: skim, 
 and reduce your sauce, and then, if too 
 thin, thicken it with the yolks of three 
 eggs: keep it onthe fire, being careful 
 that it does not beil; strain it over your 
 eels, and when ready to serve it, lay 
 some fried bread in a dish, your eels on 
 it, then the onions, &c. and garnish the 
 whole with cray-fish. 
 
 EExs, to preserve.—According to the 
 number of your eels, boil a pint of wine, 
 or more, with the proportion of a quarter 
 of a pound of sugar, and a quarter of a 
 pound of salt, for a bottle of wine: let it 
 cool, and then trim the eelsas for present 
 use; fry them in oil, and a few bay- 
 leaves to three parts: when it is nearly 
 cold, put it in an earthen pot, pour the 
 wine upon it, and the oil is used for 
 frying with the bay-leaves; when it is 
 quite cold, cover the pot with leather or 
 strong paper, and tie it fast. It will 
 
 - keep in a cool place for a great length 
 
 of time. 
 
 Een, Roasted.—Cut a Jarge eel into 
 pieces, having skinned and trimmed it, 
 and marinate it about two hours with 
 oil and lemon-juice, pepper and salt, two 
 cloves, two or three whole shalots, 
 thyme, and laurel; then tie each bit to 
 a skewer, wrap it up in paper, well 
 buttered ; squeeze the herbs of the ma- 
 rinate, and baste it with the liquor, 
 adding to it a little melted butter: serve 
 with whatever sauce you please. 
 
 Eri, Roulade of.*—Your eels being 
 properly skinned, take off the meat from 
 head to tail, if possible, without break- 
 ing; season them with salt and pepper. 
 Make a farce with carp and anchovies; 
 lay this along the eel, and roll them up, 
 beginning with the tail; tie them up. 
 When all are done, put them into a 
 ready-dressed marinade, and stew them 
 for half an hour; then drain, and dish 
 them. Serve with mushroom sauce. 
 
 Eru Sauce.—Cut the eels into large 
 pieces, and put them into a stewpan, 
 
 ( 226 ) 
 
 . pot; lay on pieces of butter; bake them ; 
 
 EEL 
 
 with a few slices of bacon, ham, veal, 
 two] onions, with all sorts of roots, soa! 
 it till it catches a little, then add a glass 
 of white wine, and good broth, a little 
 cullis, three or four tarragon leaves, 
 chibbol, a clove of garlic, two of spices, 
 and a bay-leaf. Simmer for an hour; 
 skim it very well, and sift it in a sieve 
 for use. Ee es 
 
 Een Sausages.—Prepare the meat the 
 same asin the receiptfor Hels en Canapé, 
 with this difference, that it must be put 
 into a different form; cut some bits of 
 veal cow! into whatever length and 
 breadth you please, put the pieces of 
 back bone in the farce, and pat it into 
 the pieces of cowl, roll them up, and tie 
 them in the form of sausages; broil them 
 slowly in a well-buttered paper, and 
 when they are of a nice brown colour 
 wipe off the fat with a clean cloth, an 
 serve with what sauce you please. 
 
 Eet aw Solez/.* —Cut your eels, when 
 skinned, into pieces eight inches long, 
 and cook them in a ready-dressed ma- 
 rinade ; when done, lay them on a dish, 
 cover them with marinade, and let them 
 stand till cold; then having beaten and 
 seasoned four eggs, dip the pieces (por 
 into it, take care that all parts are wel 
 covered; roll them in bread crumbs, and 
 fry them. Drain, and lay them on a 
 dish, snd serve with sauce piquante. 
 
 Eres Spztchcocked.— Skin and cleanse 
 your eel, slit open the belly, lay it flat, 
 but do not bone it; cut.it into pieces 
 about the length of a finger, rub it well 
 with the yolk of an egg; strew over it 
 fine bread crumbs, pepper, salt, nutmeg, 
 grated lemon-peel, chopped parsley ; 
 rub the gridiron with a bit of suet, and 
 broil it, of a nice brown colour. Serve 
 with anchovy sauce. Or you may do it 
 whole, done with the above ingredients, 
 turned round and skewered, then broiled, 
 or roasted ina Dutch oven. | 
 
 Ee Spitchcocked.— Let your eel be 
 large, split it down the back, and joint 
 the bone, but leave on the skin, cut it 
 into three or four pieces, broil them on 
 a gentle fire, baste them with butter, 
 vinegar, and salt; when they are broiled, 
 serve them with butter and juice of lemon, 
 
 Eru Soup.—To every pound of eels put 
 one quart of water, a crust of bread, two 
 or three blades of mace, a little whole 
 pepper, an onion, and a bunch of sweet 
 herbs. Cover them close, and let them 
 boil till half the liquor is wasted, and the 
 fish is quite broken; then strain it off 
 and toast some bread, cut it into dice, 
 lay itin a dish, and pour the soup upon 
 it. A quarter of a pint of rich cream 
 with .a teaspoonful of flour, rubbed 
 smooth in it, very greatly improves it. 
 
 
 

 
 
 
 EGG ( 227.) EGG 
 
 Erets Stewed. —Cut your eels into; 
 
 pieces, pepper and salt them, put them 
 into a small stewpan, with some good 
 stock, an onion stuck with two or three 
 cloves, a bit of lemon-peel, a glass of Ma- 
 deira, stew these gently; when the eels 
 are done enough, which will be in half an 
 hour, or perhaps rather longer, take them 
 out, and the onion, and the lemon-peel ; 
 mix some flour with a little cream, boil 
 this in the sauce ; add more wine if there 
 is not sufficient, and cayenne} squeeze in 
 some lemon-juice, put in the eels. 
 
 ErEts Stewed a l’ Espagnole.—Stew the 
 eels the same as en mutelote, and dish 
 them the same, but pour over them a 
 good satice @ l’ Espagnole ; it will be bet- 
 ter for having either truffles or mush- 
 rooms in it. 
 
 Ee. a la Tartare.*—Skin and cut the 
 eels into pieces, five or six inches long; 
 make a sauce as directed for eel aw four ; 
 but before adding the white wine and 
 seasoning, put some flour; when this is 
 strained on the eel, do them up together 
 a short time; let them cool, and then roll 
 each piece in bread-crumbs, dip them in 
 eggs well beaten and seasoned; bread 
 them a second time, and a quarter of an 
 hour before serving, broil them over a 
 slow fire. Pour a sauce @ la Tartare 
 into a dish, and place the eels on it. 
 
 Eeus @ la Tartare.* —Toss up some 
 carrots and onions shred, and some sweet 
 herbs bruised in a little butter; add a 
 pinch of flour, white wine, nutmeg, pep- 
 per, and salt; letit boil for halfan hour, 
 then put it into an eel, skinned and cut 
 in pieces; when this is sufEciently done, 
 take them from the fire, ard let them 
 cool; when quite cold, roll each piece in 
 bread-crumbs, and dip them in beaten 
 egg; bread them a second time, and broil 
 them cver a gentle fire. : 
 
 Eeas.—There are so many different 
 ways of dressing eggs, that the recipes 
 would almost fll a volume; we have, 
 tlerefore, given such as we esteem the 
 best, and, the most adapted to the Eng- 
 lish taste. 
 
 Eaes @ /’ Aliemande.*—Roll a little 
 butter in flour, and put it into a stewpan, 
 with salt, pepper, powdered ginger, and 
 parsley ; add equal quantities of consommé 
 and Rhenish wine ; let the whole boil for 
 a quarter of an hour, then pour it over 
 some poached eggs, and set it over hot 
 ashes for a short time. 
 
 Ecas with anchovies.— Take two or 
 three French rolls, cut them into slices, 
 (not too thin), and toastand butter them; 
 over them cross shreds of anchovies, put 
 them on a dish, and before you serve 
 them, lay a poached egg on each toast. 
 
 Eees and Anchovies in savoury Jelly.— 
 
 Take ten good anchovies, clean them, and 
 cut them into shreds, and Jay them on a 
 plate; poach five eggs in vinegar and 
 water, and as you poach them put them 
 in cold water; then take a plain mould, 
 and into the bottom of the mould puta 
 
 little savoury jelly, and as soon as it is 
 
 set, take the anchovies and neatly cross 
 
 them on the jelly, trim your eggs very 
 
 nicely, and with care Jay them on the 
 anchovies, then gently pour in a little 
 jelly nearly cold; when the eggs and an- 
 chovies are well set, fill up the mould, 
 and keep it in ice till it is wanted, then 
 turn it out like any otherjelly. 
 
 Eee for Balls.—Boil six eggs, take the 
 yolks, pound them, and add a little flour 
 and salt, and the yolks of two raw eggs. 
 
 Mix all well together, and roJl into balls. 
 
 They must be boiled before added to any 
 made dish or soup. 
 
 Eaes Beaten.*— Take fifteen eggs 
 leaving the whites of five, strain them 
 into a saucepan, and add tothem a quar- 
 ter ofa pound of butter, (which should be 
 cut in small pieces) a spoonful of velouté, 
 salt, pepper, and nutmeg. Set these on 
 the fire, and stir them witha stick till 
 they are done, then place them on your 
 dish, and lay fried bread round them. 
 
 To this dish may be added the heads 
 ofasparagus, young pease, cucumbers, &c. 
 these must be placed round the eggs. 
 
 Ham, cut into dice, is also dressed 
 with them in this manner. 
 
 Ecas (Beaten) in the Sheil.—Cut as 
 many pieces of bread as you have eggs; 
 
 take offthe crusts, and shape them round;. 
 
 make a hole in the middle of each, big 
 enough to contain an egg laid lengthwise 
 init. Then take your eggs, break one 
 end carefully, and take out the contents, 
 which put into a stewpan, with a small 
 piece of butter, two spoonsful of cream, 
 shred parsley and scallions, salt and 
 pepper. Keep it stirring over the fire 
 until properly done; then, having washed 
 and drained the shells, fill them with the 
 cooked eggs ; lay them on the bread, and 
 serve. 
 
 Eeas dressed with Beet. — Pound a 
 piece of red beet with some beaten cinna- 
 mon, sugar, macaroons, and a slice of 
 lemon; then take half a dozen eggs, 
 leave out the’ whites, a little salt and 
 milk; mix the whole well together, and 
 strain them through a sieve; put it into 
 adish, set it over the fire, and brown with 
 a red hot shovel. 
 
 EaG 7/o boil for a Saladl.—Boil two eggs 
 for twelve minutes, and then put them 
 into a basin of cold water for a few 
 minutes, the yolks must be quite hard 
 and cold, otherwise they wil] not properly 
 incorporate with the other ingredients. 
 
 re 
 
EGG 
 
 Rub them through a sieve with a wooden 
 spoon, and mix them with a tablespoon- 
 ful of water, or fine double cream, then 
 add two table speonsful of oil or melted 
 Butter; when these are well mixed to- 
 gether, by degrees add a teaspoonful of 
 salt or powdered lump sugar, and a tea- 
 spoonful of made mustard; when these 
 
 are smoothly united, add very gradually 
 
 three teaspoonsful of vinegar, rub it with 
 the other ingredients till thoroughly in- 
 corporated with them; cut up the white 
 ofthe egg, and garnish the top of the 
 galad with it. Let the sauce remain at 
 the bottom of the bow!, and do not stir 
 up the salad till it is to be eaten, 
 
 “Eces az Boutllon.*—Put the yolks of 
 four and two whole eggs into a saucepan, 
 with five ladlesful of consommé, iet them 
 stand till we!] mixed, and then strain 
 them; butter your moulds lightly, fill 
 them with the preparation, and leave 
 them to set. Serve with good consommé 
 reduced. You may prepare this dish 
 with any other sauce you please. 
 
 Eees a la Bourgeoise.*—Spread some 
 butter over the bottom of a dish, cover it 
 entirely with thin slices of crumb of 
 bread, on that Jay thin slices of Gruyere 
 cheese, then eight or ten eggs, season 
 them with salt, pepper and nutmeg, set 
 the dish over a steve to cook gently till 
 done. 
 
 Eaes and Bread.*—Put half a handful 
 of bread crumbs into a saucepan, with a 
 smal! quantity of cream, salt, pepper, and 
 nutmeg, und let it stand till the bread has 
 imbibed all the cream; then break ten 
 eggs into it, and having beaten them up 
 together. fry it like an omelet. 
 
 ices Brotled.*—Make a small paper- 
 ease, in which puta piece of butter, the 
 size of a walnut, a little parsley and scal- 
 lion, set the case ona gridiron, and when 
 the butter begins to melt, break an egg 
 into it, add salt, pepper, and bread- 
 crumbs; do this over a gentle clear fire, 
 and pass a salamander over it to colour 
 it on the top. 
 
 Eees Buttered. —Take yolks ‘and 
 whites, set them over the fire with a bit 
 of butter, a little pepper and salt, stir 
 them a minute or two, when they grow 
 thickish, and a little turned in small 
 lumps, pour them on a butiered toast. 
 
 Eees Buttered.—Beat together the 
 yolks and whites of four or five eggs, put 
 a quarter of a pound of butter into a 
 basin, and then put that in boiling water, 
 keep stirring it till it is melted ; then put 
 the melted butter and the eggs into a 
 saucepan; keep a basin in your hand, 
 hold the saucepan in the other over a 
 slow part of the fire, shaking it one way, 
 as it begins to warm, pour it into a basin 
 
 ( 298 ) 
 
 EGG 
 
 and back, then again hold it over the fire, 
 keeping it constantly stirring in the 
 saucepan, and pouring it into the basin, 
 more pertectly to mix the egg and butter, 
 until they shall be hot without. boiling. 
 Serve on toasted bread, or in a basin, to 
 eat with salt fishor red herrings. 
 Eas au Carumel.*—Take the yolks of 
 a dozen hard eggs, bruise them ina sauce- 
 pan, with some powder sugar, three al- 
 mond biscuits, and half a glass of cream}; 
 make these into a paste, of which form. 
 little eggs, dip them in caramel sugar, 
 and brown them. pies ty 
 Eces zn Caul.—Cut bits of caul large 
 enough to wrap a poached egg within it, 
 with a little ready prepared farce of any 
 kine, minced meat, stewed greens, or 
 onions fried in butter, roll them up, dip 
 them in yolks of eggs, and bake in the 
 oven about a quarter of an hour in a 
 baking dish: serve with any sauce you 
 please. 4 
 Eees and Cream.*—Boil half a pint of 
 cream till reduced to half the quantity; 
 then add eight eggs, season them with 
 salt and pepper, boil them together, till 
 the eggs are partly hard; pass a salaman- 
 der over the top, and serve. 
 Eces a la Créme.*—Put into a sauce- 
 pan a little butter, a spoonful of fiour, 
 rome shred parsley and scallions, salt, 
 pepper and nutmeg, mix them together, 
 add a glass of cream; when it has boiled 
 up once, pour it upon a dozen hard eggs 
 cut in slices, beat all up together, and 
 serve. ' 
 Eces Croquettes of.*—Cut the yolks and 
 whites of a dozen and half of hard boiled 
 eggs into dice,and put them into a sauce- 
 pan, and pour on them a cream sauce, 
 with the addition of a little shred parsley 
 and scallions, stir them well together 
 over the fire, and then set it to ccol; 
 when cold pour a large teaspoonful on a 
 plate, form it like other croqueites, ro!l 
 them in bread-crumbs, dipthem in beaten 
 eggs, bread them a second time, and fry 
 them in a hot pan; drain, and serve 
 them. . Lae ee 
 Ecas @ la Duchesse.*—Boil a pint and 
 a half of cream with some sugar, orange- 
 flower, candied lemon-peel, marchpane, 
 and burnt almonds, all chopped small or 
 bruised; whip up the whites of eight 
 eggs well, and then take two or three 
 spoonsful of them at a time, and poach 
 them in the cream; drain, and lay them 
 on a dish, so as to resemble eggs poached 
 without the yolks. When all the whites 
 are thus used, put the cream on the fire, 
 and reduce it, and as the dish is sent to 
 table, add the yolks to the cream, and 
 pour the sauce gently over the eggs. 
 Eees @ ’' Fau.*—Pat a pint of water, 
 
 si 
 

 
 EGG 
 
 a little sugar, orange-flower water, and 
 green lemon-peel; let these boil for a 
 quarter of an hour, and then set them to 
 cool. Break seven eggs into another 
 saucepan, and mix them with the water 
 and other ingredients, and strain them 
 into the table dish; set the dish into the 
 bain marie until the water is evaporated, 
 and the eggs are rather firm. 
 
 Eaas en Filagramme,*—Take a pint of 
 white wine, half a pound of fine powder 
 sugar, and make it into aclear syrup with 
 the white of an egg; beat up well eight 
 eggs, and pour them through a cullen- 
 der into the syrup; a very short time is 
 sufficient to cook them. Serve either hot 
 or cold. ‘ 
 
 Eees Fricasseed.— Boil your eggs pretty 
 hard, slice them, then take a little veal 
 gravy, a little cream and flour, and a bit 
 of butter, nutmeg, salt, pepper, chopped 
 parsley, and a few pickled mushrooms. 
 Soil this up, and pour it over the eggs. 
 Put a hard yolk in the middle of the dish, 
 with toasted sippets. 
 
 Eees Fricasseed with Onions and Mush- 
 yooms.—Boil your eggs hard, take the 
 yolks out whole, cut the whites in slips, 
 and some onien and mushrooms, fry the 
 enion and mushrooms; throw in the 
 whites, turn them about a little; if any 
 fat, pour it off; flour the onion, &c.; add 
 to it a little good gravy, boil this up, add 
 pepper and salt, and the yolks. 
 
 Eee Fritters.*—Pounda dozen hard boil- 
 edeggs with a little cream, and a quarter 
 of a pound of beef marrow; then pound 
 haif a dozen macaroons, some bitter al- 
 monds, a little sugar, and lemon-peel ; 
 mix these with the pounded eggs, and 
 form them into fritters, dip them into a 
 batter made with flour, butter, salt, and 
 lemon-peel; fry them in very hot lard, 
 sprinkle sugar over, and serve. 
 
 Eces Fried.*—Make three thin ome- 
 lets, with three eggs in each, and season- 
 ed with parsley, scallions, salt and pep- 
 per; as you do them, Jay them out, and 
 roll them up tight, cut each in half, dip 
 every piece into beaten egg, then into 
 bread crumbs; fry them, and serve with 
 fried parsley. 
 
 Ecas Freed in Balls.—Take a deep 
 fryingpan, and three pints of clarified 
 butter, heat it as hot as for fritters, stir 
 it with a stick till it runs round very 
 
 uickly ; then break an egg into the mid- 
 Ale and turn it round with the stick till 
 it is of the consistence of a pvached 
 egg; the whirling of the butter will make 
 it round like a bal! ; then take it up with 
 aslice, and put it into a warm pipkin, or 
 dish ; set it leaning before the fire to keep 
 hot ; they will keep halfan hour, and yet 
 be soft, so you can make as many as you 
 
 (229) | 
 
 EGG 
 
 please ; you may serve them with fried 
 or roasted collops. 
 
 Eacs Frothed.—Beat up the yolks of 
 eight eggs and the whites of four (set 
 aside the remaining whites) with a spoon- 
 ful of water, some salt, sugar, and the 
 juice ofa lemon; fry this, and then put 
 it ona dish; whip the four whites (which 
 were set aside) to «froth with sugar, and 
 place it over the fried eggs; bake itin a 
 Dutch oven, or with a high cover fitted 
 for the purpose. , 
 
 Eaees und Gherkins.*—Take some 
 pickled gherkins, aud having washed 
 them in Several waters, mince them very 
 small, toss them up in alittle butter, and 
 then simmer them in a gravy or good 
 stock. Pound the yolks of some hard 
 boiled eggs with cream, salt and {pepper, 
 mix them with the gherkins, and set the 
 whole on the fire, and reduce it to the 
 proper consistence. 
 
 Eees (small) au Gras.* — Take two 
 dozen eggs, and boi} them till they are 
 firm, but not hard; take the yoiks and 
 pound them to a paste, with a little flour 
 and some fowl gravy ; dip your hands in 
 flour, take a piece of the paste and roll 
 it in the shape of an egg, but no bigger 
 than a filbert ; when all your preparation 
 is used, have ready some boiling water, 
 in which is a little lemon-juice and salt, 
 throw in the balls for a minute or two to 
 harden, and use ham to garnish your 
 dishes. 
 
 Eeas aw Gratién.—Mix together some 
 bread- crumbs, butter a chopped anchovy, 
 parsley, scallions, and shalot, all shred 
 small, andthe yolks of three eggs; put 
 this on a dish that will bear the fire, set 
 it over a gentieone till the graé7n adheres 
 to it, then break eight eggs on it, season 
 them with salt and pepper, keep it over 
 the fire till sufficiently done; pass a 
 salamander over, and serve. 
 
 Eaes, Gratin of, with Cheese.*—Take 
 some grated bread, Parmesan cheese, 
 also grated, asmall piece of butter, the 
 yolks of two eggs, nutmeg and pepper ; 
 mix these together, and spread them 
 over the bottom of a dish, set it over a 
 gentle fire to make a gratin, on which 
 break ten eggs; sprinkle Parmesan cheese 
 over the surface, finish cooking it, and 
 brown it with the salamander. 
 
 Eees with Gravy. — Poach some eggs 
 in water, with a little vinegar in it; cut 
 the whites round neatly ; lay the eggs in 
 a dish 5 pour into the dish some clear 
 relishing gravy. 
 
 Eeas Hashed.-Boil eggs hard, slice them, 
 fry an onion, sliced, in butter ; put in the 
 eggs, a little good gravy, chopped pars- 
 ley, pepper and salt. Servethem hot. 
 
 Eeasa e Impériale.—Take some breast 
 
 
 
EGG 
 
 of fowl and partridges, parsley, and bread 
 soaked in cream, and pound these toge- 
 ther, season them with salt and pepper, 
 add the yolks of four eggs; spread this 
 mixture over the bottom of a dish, and 
 break eight eggs on it; cover them with 
 bread-crumbs, set the dish over hot 
 ashes, and salamander the top. 
 
 Eces d la Jardiniére.*—Cut four or five 
 large onions into pieces, and put therm 
 with some butter into a stewpan, set 
 them on the fire, and when the onions 
 are done, add a pisch of flour, a pint of 
 milk, salt and pepper, boil this till 
 thick, then take it from the fire, and 
 put in ten eggs, beat them all up toge- 
 ther, pour it into a dish for table, and 
 finish the cooking over a stove. Pass a 
 salamander over the top to colour it. 
 
 Eces and Lettuce. — Scald some. cab- 
 bage lettuce, and squeeze them well; then 
 Slice them, and toss them up with butter; 
 season them with salt, pepper, and a 
 bunch of sweet herbs; then set them over 
 a gentle fire in a saucepan, with butter, 
 and let them stew for half an hour; then 
 skim off the fat, and add to them a fish 
 cullis ; thenlay them in dishes. Poach 
 some eggs in butter, lay the eggs upon 
 the lettuce, and serve them on plates. 
 
 _Eces with Fat Livers.*—Fry a dozen 
 pee of bread, (each large enough to 
 
 old a poached egg) in lard, and Jay them 
 onadish. Make a farce with fat livers, 
 sweet herbs, salt and nutmeg, put some 
 of this on the bread, and place on each a 
 poached egg, cover the whole with the 
 farce bread, and bake it in a moderate 
 oven. Serve it over veal or fowl gravy. 
 
 Eee Marmalade.*—Clarify a pound of 
 sugar, keeping it rather thick; when 
 cool, aid to it the yolks of twenty eggs, 
 which should be perfectly free from the 
 whites, and well stirred, but not beaten ; 
 set these on the fire, stirring continually 
 until it boils, and then continue to stir 
 vntil sufficiently thick; if any scum 
 should arise, itneed not be taken off, as 
 the boiling and stirring will effectually 
 remove it. Orange-flower water may be 
 added, if approved. 
 
 Eee Mince Pies.—Boil six eggs until 
 they are hard, shred them small; shred 
 double the quantity of suet; then add 
 one pound of currants picked and washed, 
 (if the eggs were large you must use 
 more currants) the peel of one lemon 
 shred very fine, and the juice, six spoons- 
 ful of sweet wine, mace, nutmeg, sugar, 
 a very small quantity of salt, orange, 
 lemon,and citron candied. Make alight 
 paste for them. 
 
 Eees @ la Mode.— Take a handful of 
 bread crumbs, and simmer them in goad 
 fat broth, and when it is quite thick, and 
 
 ( 230 ) 
 
 EGG 
 
 no liquid remains, take it off the fire 3, 
 chop a good slice of bacon, previously. 
 boiled, to mix with it, and adda spoonful 
 of & la mode beef sauce, not seasoned too 
 highly, the yolks of eighteen eggs beaten, 
 up, andjthe whites of six ; alittle pounded 
 coriander, pepper and salt, if the sauce. 
 does not give it taste enough}; mix all 
 together very well; garnish a deep stew-. 
 pan all round with’ slices of bacen, put 
 the preparation into it, and bake it in 
 the oven ; when done, turnit over gently, 
 take off the bacon, wipe the fat witha 
 cloth, pour a brown glaze over, and let 
 it cool before using. : 
 
 Eaas a la Mode de Portugal.—Take, 
 two large lemons, strain the. juice 
 through a sieve into an earthen pipkin ; 
 add to this, a tea-spoonful of basket- 
 salt, and two ounces of very fine sugar 3 
 set it over the fire, and when it boils, 
 break into it four eggs; stir them 
 with a silver spoon, till they will not 
 stick to the saucepan, which isa sign that 
 they are done enough; pour them into a 
 soup plate, and shake over them a little 
 very fine sugar 5 heat asalamander red- 
 hot, and hold it over them, which will 
 give them anice gloss. 
 
 Eces a la Neige.*—Break ten eggs, 
 and having separated the yolks and 
 whites, whip the latter as for biscuits; 
 then add two spoonsful of powder- sugar, 
 anda littledried orange-flower in powder. 
 Pour a quart of milk, six ounces of pow- 
 der-sugar, and a little orange-flower, 
 into a saucepan, and when it boils put 
 into it, a dessert-spoonful at atime, of 
 the white of egg; poach the latter, and 
 then set them on a sieve to drain. Then 
 beat up the yolks, and mix them with 
 half the inilk, put it on the fire, and stir 
 it with a wooden-spoon till it begins to 
 thicken ; then take it off, lay the poached 
 eggs in a dish, and cover them with the 
 yolks and milk. 
 
 Eeas 7x Paste, fried.—Make choice of. 
 
 the smallest eggs, poach them; when 
 trimmed and cold, carefully dry them 
 in a cloth; then prepare a paste, the 
 same as for rissoles, into which lay the. 
 eggs, cut them the same shape, fry them. 
 in the same manner, and serve them 
 very hot, on a napkin. 
 
 Eccand Ham Patties.—From the mast 
 solid part of a stale quartern loaf, cut a 
 
 slice of breaG two inehes in thickness;. 
 
 have in readiness a tin round cutter of 
 two inches in diameter, cut out four or 
 five pieces, then take a cutter, two sizes 
 smaller, press it nearly through the 
 larger pieces; then with a knife remove 
 the bread from the circle; have rence a. 
 large stewpan full of boiling lard; fry 
 them of a light brown colour, , drain 
 

 
 EGG ( 231 ) EGG 
 
 them dry, with a clean cloth, and put 
 them aside till wanted; then take halfa 
 
 pound of lean ham, mince it small; add | 
 
 to ita gill of good brown sauce; stir it 
 
 over the fire for a few minutes, and add | 
 
 a small quantity of Cayenne pepper and 
 
 lemon-juice; fill the shapes with the | 
 
 mixture, and lay a poached egg upon 
 each. 
 
 Eees @ la Pauvre Femme.*—Put a lit- 
 
 tle butter into a dish, that will bear the 
 fire, and heat it; break over it ten or 
 twelve eggs, and set the dish on hot 
 ashes; in the meanwhile cut some crumb 
 of bread into dice, and throw into butter; 
 give them a boil, drain, and strew them 
 over the eggs, pass a salamander over, 
 and serve with Hspaznole, reduced. 
 
 Eees, Pickled.—Boil the eggs very 
 hard; peel them, and put them into 
 cold water, shifting them till they are 
 cold. Make a pickle of white wine vine- 
 gar, a blade of mace, a bundle of sweet 
 herbs, and a little whole pepper 3 take 
 the eggs out of the water, and put them 
 immediately into the pickle, which 
 should be hot; stir them a good while, 
 that they may all look alike; untie the 
 herbs and spread them over the top of 
 the pot, but cover them with nothing 
 else till they are turned brown. They 
 will be fit to eat in nine or ten days. 
 
 Eac Pie.—Having boiled twelve eggs 
 hard, shred them with one pound of 
 beef-suet, or marrow shred fine ; season 
 them with a little cinnamon and nut- 
 meg finely beaten, one pound of cur- 
 rants, clean washed and picked, two or 
 three spoonsful of cream, and a little 
 sack and rose-water, mixed all together ; 
 ‘then fill the pie, and when it is baked 
 stir in half a pound of fresh butter, an 
 the juice of a lemon. 
 
 Ece Pie—Boil a dozen eggs hard, 
 mince the yolks very small with their 
 weight in heef-suet; put to them some 
 salt, beaten spice, !emon-peel, rose- 
 “water, sugar, a quarter of a pound of 
 dates, stoned and sliced, add a pound of 
 currants; you may also add an apple 
 shred small; mix all these together, fill 
 your dish and bake it. Serve it to table 
 with a little wine. 
 
 Eces @ la Piemontaise.*—Puta couple 
 of anchovies and a little gravy into a 
 saucepan, and when they are dissolved, 
 
 add the yolks of eight and the whites of | 
 
 two eggs (well beaten), season them 
 with salt, pepper, and nutmeg; beat 
 them well whilst they’are doing. Serve 
 
 them with fried bread, grate Parmesan ) 
 cheese over, and brown it witha sala- | 
 
 mander. 
 Eees, Poached.—Have ready a sauce- 
 “pan of boiling water, break in your eggs 
 
 
 
 4 
 
 carefully, and let them boil for three or 
 four minutes ; then take them out with 
 a slice, and serve them, either upon 
 toast, spinach, or whatever you please. 
 
 Eaes (Poached) with Aspic.*—Warm 
 some aspic, and pour part of it into a 
 mould; when congealed again, have 
 ready some eggs poached, and garnished 
 with truffles ; lay them on the jelly, and 
 fill the mould with the remaining aspic, 
 and finish it in the usual way. 
 
 Eaas, Poached with Gravy.*—Fill a 
 saucepan about three parts full of water, 
 to which add a little salt and vinegar ; 
 as soon as it boils, setit by the side of 
 the fire, and carefully break four eggs 
 into it; be careful not to injure the yolks. 
 When done, take them out with an egg- 
 spoon, and if they should chance to be 
 rather hard, throw them into cold water, 
 drain them on a cloth, pepper thema 
 little, and serve them with gravy. 
 Twelve or fifteen eggs are sufficient for 
 a dish; the water should be kept boiling 
 whilst they are doing. 
 
 Eaes (Poached) Potage of.*—Having 
 
 oached as many eggs as you wish to 
 ave, trim and place them in a soup- 
 
 _ tureen, and pour on them some good 
 
 stock or broth. Ten minutes before you 
 serve it, add a small quantity of coarse 
 pepper. 
 
 Eaes @ la Provencale.*—Put a glass of 
 oil into a frying-pan over a gentle fire, 
 and when quite hot, pour into it an egg, 
 with salt and pepper; when the white 
 begins to bubble, press it down with a 
 spoon, turn it, that both sides may be 
 equally done; then take it out and set it 
 on a hair sieve to drain; do twelve eggs 
 in this manner, dish them with fried 
 bread glazed between each. Reduce 
 some sauce espagnole, in which put the 
 juice of half a lemon, and pour it over 
 them. 
 
 Kees, Puffed or Raised. —Carefully 
 separate the whites and yolks of eight 
 eggs without breaking the yolks; froth 
 up the whites; cover one of the yolks 
 carefully, with a spoonful of the froth, 
 and so continue, till all the yolks are 
 covered ; then slide them gently off into 
 a hot friture, one after another. Serve 
 witha cullis sauce, made tolerably relish- 
 ing or sharp with lemon-juice. 
 
 Eea Punch.* — Take a punch-glass, 
 and put into it a wine-glass of syrup of 
 punch (see that article), and the yolk 
 of an egg; beat them together with a 
 spoon, and then fill up the glass with 
 boiling water, stirring a little as you 
 pour itin. : 
 
 Eacs, a Salmi of.—Boil six bruised 
 shalots ina glass of white wine for about 
 81x eile a this liquid with pounds 
 
 
 
 SS es ee 
 
EGG 
 
 ed roasted livers of hares, rabbits, or 
 any other kind of game, to give it the 
 taste; add the yolks of six eggs, beaten 
 up with a little gravy, and aspoonful or 
 two of well seasoned cullis; strain it, 
 and bake it aw bain-marie. 
 
 Ease Sandwiches.* — Boil some eggs 
 
 hard, leave them to get quite cold; then 
 cut them, slortwise, into slices of a mo- 
 derate thickness, and put them between 
 slices of roll cut thin, and buttered ; 
 according to taste, you may season them 
 with pepper and salt. 
 _ Eae Sauce.—Boil three eggs hard, cut 
 them in small squares, and mix them in 
 good butter sauce, make it very hot, 
 and squeeze in some Jemon-juice before 
 you serve it. 
 
 Eees with Sadsages.—Fry some sau- 
 sages, and after them a slice of bread; 
 lay the sausage on it, with a poached 
 egg between each link 3 if the toast is too 
 strong fried, butter it a little. 
 
 Eees, Scotch.—Take five pullets eggs, 
 and boil them bard, and without remov- 
 ing the whites, cover completely with a 
 fine relishing forcemeat, in which let 
 scraped ham, or chopped anchovy, bear 
 a due proportion. Fry them of a fine 
 yellow brown, and serve with a good 
 gravy in the dish. 
 
 Eaas 2x Slices.*—Take the yolks of a 
 
 dozen:hard boiled eggs, and put them 
 ona dish with salt, pepper, and basil in 
 powder ; cut the whites, and five or six 
 onions, into slices, put them into asauce- 
 pan with halfa glass of boiling oil; when 
 about two-thirds done, add a glass of 
 gravy and half a glass of white wine; 
 simmer this for half an hour, and pour 
 it into your dish over the yolks, and lay 
 the sliced whites on the top. 
 - Eees with Spinach.—Scald a handful 
 of spinach in boiling water, and drain it 
 fit, to be pounded in a mortar; when 
 well pounded, pour in a pint of cream to 
 make the cream of a fine pea-green; add 
 a little salt, the yolks of six or eight 
 eggs, preserved, macaroni-drops, and 
 rasped lemon-peel; strain and press it, 
 then pour it intoadish; keep it some 
 time over a moderate fire to catch a lit- 
 tle at the bottom without burning. Glaze 
 it with sugar-powder, and colour it with 
 a hot shovel. 
 
 Eaes, Stuffed.*—Take ten or a dozen 
 ‘hard eggs, and cut each in half, length- 
 wise; take out all the yolks, pound and 
 rub them through a guenelle sieve } soak 
 some crumb of bread in milk, and when 
 quite soft, press out all the milk, pound 
 and pass that also through a guenelle 
 sieve ; do the same with some good fresh 
 butter; then take equal quantities of 
 each, imix them together well in the 
 
 ( 202 ) 
 
 EGG 
 
 mortar, with the addition of parsley and 
 scallions, shred fine; season with salt, 
 pepper, and nutmeg, and bind the farce 
 with the yolks of raw eggs; when quite 
 done, puta layer, about an inch thick, 
 ona dish, then put some in each half 
 egg, and cement them together with 
 white of egg, place them in proper order 
 on the farce, and set the dish on hot 
 
 ashes, and cover it with hot ashes also 
 
 to colour it. 
 Eaes en Surprise.* — Take a dozen 
 eggs, and make a small hole at each end 
 
 of every egg, through which pass a straw — 
 
 and break the yolk; then blow out the 
 yolk carefully. Wash the shells, and 
 having drained, dry them in the open 
 air; mix the yolk of an egg with a little 
 
 flour to close one of the holes of the shells, . 
 
 and when dry, fill half the number by 
 means of a small funnel, with checolate 
 cream, and the remaining six with cof- 
 fee or orange-cream; close the other 
 end of your eggs, and put them intoa 
 saucepan of hot water ; set them on the 
 fire, taking care they do not boil; when 
 done, remove the cement from the ends; 
 dry, and serve them on a folded napkin. 
 
 Eees en Surtout.*—Put some parsley, 
 scallions, shalots, and. mushrooms, all 
 shred small, into a stewpan with a bit of 
 butter, and a pinch of flour; having 
 given them a few turns over the fire, add 
 a pint of milk, salt and pepper, let these 
 boil till thick,and then put in seven hard 
 eggs, each cut in four, and give them one 
 boil before you dish them; cover the 
 
 eggs entirely with the sauce; butter the - 
 
 top, strew bread-crumbs over, butter it 
 again, and colour it with a salamander. 
 
 Eace Tart.—Chop up some sweet herbs, 
 and mix them with a good bit of butter, 
 pepper, salt, and nutmeg; put it into 
 the bottom of seme paste, with some 
 good butter, what quantity of hard eggs 
 you choose cut into quarters, and some 
 raw ones beat up as for an omelet; finish 
 the pie as usual; you may add caper 
 sauce when ready, or acream sauce. 
 
 Eae Toast.*—Put a glass of thick 
 cream, some sugar, two or three maca- 
 roons pounced, with afew almonds, alittle 
 grated lemon, give them a boil; then add 
 the yolks of eight and whites of three 
 eggs, beat the whole up over a slow fire; 
 
 and lay on very thin slices of fried bread; 
 
 sprinkle sugar over, and serve. 
 
 Eees @ la Tripe.*—Cut a dozen hard 
 eggs into slices, and put them into a 
 saucepan, take. the same number of 
 onions, slice them also, and do them up 
 with some butter in another saucepan 3 
 then add a spoonful of flour, two glasses 
 of cream, salt, and pepper; simmer them, 
 and when pretty thick, pour it on the 
 

 
 ELD 
 
 eggs, then do them all up together, and | 
 
 Serve them very hot. . 
 
 _Eses @ la Tripe au Roux.*—Take a 
 little butter, and a spoonful of flour,’ 
 colour it over the fire, and add a handful 
 
 of small onions cut inte dice, a little more 
 
 butter, and a small quantity of stock : set 
 
 them on the fire; when the onions are 
 sufficiently done, put in some hard boiled 
 eggs sliced, boil the whole up once, put 
 in a few drops of vinegar, salt and pep- 
 per, and serve them. 
 
 Another way.* — Put some sliced 
 Onioas, and a little butter into a sauce- 
 pan, set it overa gentle fire for a short 
 time; then add some mazgre cullis, or 
 roux, made as above; a glass of white 
 wine, a little water, salt and pepper. 
 
 hen this is tolerably thick, take a well 
 dried omelet, cut it in pieces, and put it 
 to the onions; make it quite hot, taking 
 eare that it does not boil, and when ready 
 for table, put mustard to it, and serve. 
 
 Eaes with Verjuice.—Well beat up 
 some eggs with a little verjuice, then put 
 to them salt and nutmeg ; put them over 
 the fire with a little butter, and when 
 they are about as thick as cream, serve 
 them. 
 
 Eces, Whites of (to make a dish of).— 
 Take the whites of twelve egys, beat 
 them up with four spoonsful of rose- 
 water, some lemon-peel grated, and a 
 little nutmeg ; sweeten them with sugar, 
 mix them well, and boil them in four 
 bladders; tie them in the shape of an 
 egg, and boil them hard; they will take 
 half an hour; lay them in a dish; when 
 cold, mix half a pint of thick cream, a 
 gill of mountain, and the juice of half an 
 orange all together; sweeten it with fine 
 sugar, and serve it over the eggs. f 
 
 Kee Vine.—Beat up an egg, mix with 
 it a spoonful of cold water; set on the 
 fire a glass of white wine, half a glass of 
 water, sugar, and nutmeg. When it 
 boils, pour a little of it to the egg by de- 
 grees, till the whole is in, stirring it well ; 
 then return the whole into the saucepan, 
 set it over a gentle fire, stir it one way for 
 a minute, not longer; for if it boil, or the 
 egg is stale, it will curdle; serve with 
 toast. ; 
 
 You may make it as above, without 
 warming the egg, and it will be lighter on 
 the stoniach, though not so agreeable to 
 the palate. 
 
 ELDER Flower Fritters.—They are 
 made whilst the elder flowers are in 
 bloom; and they should marinate three 
 or four hours in brandy, sugar, orange- 
 flower water, and lemon-peel; when 
 drained, dip them in a good thick batter 
 to fry, and serve with rasped sugar, as in 
 general. 
 
 ( 233 ) 
 
 ELD 
 
 Exper Buds Pickled.—The elder buds 
 should be gathered when they are about 
 the size of hop-buds; put them into a 
 strong brine of salt and water for nine 
 days; and stir them two or three times a 
 day. Put them into a pan, cover them 
 with vine leaves, and pour over them the 
 water they came out of. Set them over 
 a slow fire till they become quite green, 
 and then make a pickle for them of aijle- 
 gar (made of scur ale), a little mace, a 
 few shalots, and some ginger sliced; boil 
 this two or three minutes, and pour 
 it upon the buds; then tie them 
 down, and keep them in a very dry place. 
 
 Exper Shoots Pickled.—Gather the 
 elder shoots when of the thickness of a 
 tobacco-pipe, and put them into salt and 
 water all night; then put them in 
 layers into stone jars, and between every 
 layer strew a little mustard seed, scraped 
 horse-radish, a few shalots, a little white 
 beet root, and a cauliflower pulled into 
 small pieces ; pour boiling allegar (made 
 of sour ale), upon it, and scald it three 
 times; keep it in a dry place, with a 
 leather tied over it. 
 
 Exvper Vinegar.— Put dried elder 
 flowers into stone or double giass bottles, 
 fill them up with goed wine vinegar, and 
 set them in the sun, or by the fire, till 
 their virtue is extracted. 
 
 Exper Vinegar.*—Choose the elder- 
 flowers when just blown, take away all 
 the stalks, and when the flowers are 
 about half dry, put them into a jar, and 
 fill the jar with vinegar, close it tight, 
 and let it stand in the sun for twenty 
 days ; then draw it off, press the flowers, 
 and having filtered the whole, bottle it; 
 take care to keep the bottles closely 
 corked. 
 
 Evper Vinegar.—The elder-flowers 
 should be gathered before they are too 
 much blown ; pick them clean trom the 
 great stalks, and dry them in the sun, 
 when itis not too hot; put a handful of 
 them to a quartof the best white wine 
 vinegar, and let it stand twelve or four- 
 teen days ; then strain it, and draw it off, 
 and put it into the vessel, but keep back 
 a quart, and make it very hot; put it 
 into the vessel to make it ferment; then 
 stop it close for use, and draw it off when 
 it is wanted. 
 
 Exper /Vine.*—Pour a gallon of boil- 
 ing water on every gallon ofelder-berries, 
 let it stand twelve hours; then draw it 
 off, and boil it up with three pounds and 
 a half of sugar ;. when boiling, beat up 
 some whites of eggs and clarify it: skim 
 it clear, then add half an ounce cf pound- 
 ed ginger, to every gallon of the wine; 
 boil it a little longer, before you put it in 
 the tub; when cool, put in a toast rubbed 
 

 
 EMP 
 
 in yeast; let it ferment a day or two, 
 after which, put it into 4 barrel, previ- 
 ously rinced with brandy. 
 
 ‘All wines should be milkwarm when 
 the yeast is added to it. 
 
 Exper Wine.*—To three pounds of 
 elderberries, put one pound of damsons, 
 
 and to a nine-gallon cask put a pint of | 
 
 sloes. 
 
 Boil two gallons of water with an 
 ounce of hops, for an hour and a half; 
 then putin sugar, in the proportion of four 
 pounds to five quarts of water; keep 
 skimming as it rises, and then set it to 
 cool ; boil the fruit for half-an hour, strain 
 the juice, and put a quart of it to every 
 gallon of water; then let it work with 
 yeast three days; put it into the barrel, 
 and stop it close. 
 
 The quantity of spice to be regulated 
 by the taste; as may the sugar also. 
 When the wine has stood four or six 
 weeks, add to the above four pounds of 
 stoned raisins. 
 
 Exvver Flower Wine.—Put ten pounds 
 of loaf sugar to four gallons of water, boil 
 it till a sixth part is wasted away; while 
 it is boiling, skim it well; then set it by 
 till it isas cool as wort, then put in a 
 spoonful or two of yeast, and as soon as 
 it begins to work, put in about a pint and 
 ahalf of blossoms of elder, picked from 
 the stalks, stir it daily until it has done 
 working, which will be in about a week: 
 then put it up in a cask, stop it close, let 
 it stand two or three months, and if it is 
 clear, bottle it off. aan 
 
 ELFXIR de Garrus.* — Take two 
 ounces and a half of aloes, half an ounce 
 of myrrh, two drachms of saffron, of cin- 
 namon, cloves and nutmeg, twenty-four 
 grains each; bruise all these articles, 
 put them into a matrass, and pour over 
 them 4 quart of highly rectified spirits of 
 wine, in which has been previously mixed 
 three ounces of filtered river water ; close 
 the matrass hermetically, and let it 
 stand in the sun or on hot ashes for 
 twenty-four hours, shaking it frequently. 
 The above substances being thoroughly 
 dissolved, put them into a glass alembic, 
 and distil them by means of a sand bath 3 
 from the above quantities you will obtain 
 @ quart of aromatic spirit, to which add 
 an equal weight of syrup of capillaire, 
 and a sufficient portion of orange-flower 
 water, to give an agreeable perfume; 
 then Jet it stand a fortnight in a wel! 
 closed vessel; at the end of that time 
 draw it off, and bottle it; seal the corks 
 carefully. , 
 
 EMPOTAGE.* — Put into a large 
 saucepan, three or four pounds of beef- 
 steaks, a knuckle of veal, and four 
 ld hens; 
 
 ( 234 ) 
 
 
 
 moisten this quantity .of 
 
 END 
 
 meat with two ladlesful of broth; set 
 it on a stove, and let it boil till 
 
 properly reduced, taking care that 
 
 none of the meat burns, which would 
 make the empotage of too high a colour; — 
 fill up your saucepan with broth, adding 
 carrots, turnips, and onions; let all 
 
 these ingredients stand over the fire for 
 three hours and a half; then strain the 
 whole through a silk sieve, that it may be 
 perfectly clear. : pee 
 ENDIVE au Jus.*—Blanch and drain 
 some endive, split them in half, season 
 each with salt, pepper, and nutmeg; then 
 tie the halves together, and put them 
 into a stewpan, on some slices of bacon, | 
 cover them in the same way, put in also 
 veal, mutton, or beef sliced, two onions, 
 two cloves, two carrots, and a bunch of 
 sweet herbs, moisten the whole with the 
 skimmings of consommé ; stew-the endive 
 thus, for three hours, then drain and 
 press them in a cloth; trim and dish them 
 
 up for table. 
 
 Enpive, Potage of.*—Cut four or five 
 heads of endive into very small pieces, 
 and do them up in a small quantity of 
 butter, do not let them ’brown; moisten 
 it with water, and let it boil for three 
 quarters of an hour, season the potage 
 with salt, pepper, and nutmeg, thicken 
 it with the yolks of three eggs, and pour 
 it, as usual,on bread, and serve it. 
 
 Enpive, Purée of.*—Blanch and cut 
 your endive into small pieces, and do 
 them up in a little butter, with pepper. 
 a ladleful of velouté, a little cream, an 
 only just sufficient sugar to take off the 
 sharpness ; stir it till pretty thick, then 
 strain, and set it by for use. 
 
 Enpive in a Purée.—Pick and. well 
 wash in several waters a dozen heads of 
 endive; then having a large stewpan of 
 water boiling on the fire, put in the en- 
 dive, with a handful of salt; skim it well, 
 and let it boil till done; then let it drain 
 for two or three minutes on a hair sieve, 
 and with a wooden spoon, rub it through 
 the same sieve into a dish; put it intoa 
 corner of the sieve again, for an hour or 
 longer, to drain the water from it, then 
 stir it on the fire in a stewpan, with a 
 piece of butter; as soon as it is melted 
 add three or four table-spoonsful of good 
 consommé, and continue stirring it on 
 the fire, till it boils to its former thick- 
 ness; when so, mix in three spoonsful 
 of béchamelle sauce; boil it for a mi- 
 nute; take it off the fire, and stir in 
 the yolk of one egg, with a little cream, 
 and salt, with a very little sugar, if 
 required. : 
 
 ENDIVE, Ragodt of.*—Blanch and boil 
 some endive in stock, then add to it a 
 
 little veal blond, an onion stuck with 
 
 
 

 
 END ( 235 ) ESP 
 
 cloves, and the juice of a lemon. Serve 
 it very hot. 
 
 Enpive, Ragodé of.—Take_ three or 
 four heads of the whitest endive; put 
 them in salt and water for two or three 
 hours; cut off the green heads from a 
 hundred of asparagus, and chop the rest 
 small, as far as they are tender; lay them 
 also in salt and water; take three or 
 four heads of celery, washed and scraped 
 clean, and cut in pieces two or three 
 inches long ; put them into a saucepan, 
 with three or four blades of mace, and 
 some whole pepper tied in arag, witha 
 pint of water; stew it till it is quite 
 tender, then put in the asparagus, shake 
 the saucepan, and let it simmer till the 
 asparagus is done; take the endive out 
 of the'water, drain it wel! ; leave one head 
 whole, and pull the others leaf from leaf; 
 put them.into a stewpan with a pint of 
 white wine; cover the pan very close, 
 and let it boil till it is sufficiently done, 
 then put in a quarter of a pound of but- 
 ter, rolled in flour; cover it closely, but 
 shake the pan; then.take up the endive; 
 put the whole head in the centre of a 
 dish ; arrange the celery and asparagus 
 round it with a spoon, and the leaves of 
 the endive over that, and keep it hot; 
 pour the liquor into the stewpan, stir it 
 all together; have ready the yolks of a 
 couple of eggs, beat up with some cream ; 
 put in a littie salt, some grated nutmeg ; 
 mix this well with the sauce; keep it 
 stirring one way till it is thick; pour it 
 over the endive, and send it to table. 
 
 ENDIVE Soup.—This is a clear soup, 
 made in the same manner as lettuce 
 soup. Be careful to wash the endive 
 well, and pick out the bitter parts. 
 
 Enpive Stewed.—Take a dozen heads 
 of the very best endive; pick off what 
 you think bitter; wash it well, and 
 blanch it whole in plenty of water, with 
 a good handful of salt; when done, lay 
 them on a sieve to drain, and tie each 
 separate with packthread, and Jay them 
 between lards of fat bacon, and stew them 
 gently in good strong consommé ; take 
 them out of the consommé, and lay them 
 in a line upon a clean cloth; take off the 
 packthread, and roll the endive tight 
 up in the cloth for a minute or two, then 
 open the cloth, and cut the endive in 
 pieces, about six inches in length; lay 
 them on a dish; have ready a sauce d@ 
 Uv Espagnole, with a bit of butter mixed 
 in it, and a squeeze of lemon; when this 
 sauce is very hot, pour it over the en- 
 dive, and serve it to table. 
 
 Enpive au Velouté.*—Take off all the 
 outer leaves of your endive, and having 
 opened the hearts, put them into cold 
 water to wash them. In the mean while 
 
 heat a kettle of water, put in it a handful 
 of salt, then throw in the endive; keep 
 it constantly under the water, to prevent 
 their turning black. As soon as the 
 endive is tender, drain, and then put 
 it into cold water, and when quite cold, 
 drain it again; press the water out with 
 your hands; then chop it small, and put 
 
 it into a saucepan, with some butter, salt, - 
 
 and pepper, stir it well, and then add 
 five spoonsful of velouté, the same of 
 consommé ; reduce it till pretty thick, 
 and then put it.in a dish, with fried 
 bread round it. Endive may also be 
 dressed with cream, in which case, put 
 two spoonsful of flour into it, and moisten 
 it with cream. 
 
 Enrree.* — There is no word pre- 
 cisely equivalent to this in English. 
 Any dish of butcher’s meat, -fowl, game, 
 or fish; dressed for the first course, is 
 called an entrée. 
 
 ENTREMET.* — There is no word 
 equivalent to this in English. All dishes 
 of vegetables, jellies, pastries, salad, 
 prawns, lobsters, and, in general, every 
 thing that appears in the second course, 
 except the roast, 1s called an entremeft. 
 
 ESPAGNOLE. — Take an old fowl, 
 and about fourteen pounds of leg or 
 shoulder of veal; chop the latter into 
 pieces, and put it, with very little water, 
 into a large saucepan, with two carrots, 
 three onions, a pound of ham, a few 
 peppercorns, a small quantity of spice, 
 and a clove of garlic; let this stew over 
 a moderate fire, shaking it frequently, 
 till it becomes of a brown colour, when 
 you may add to it a sufficient quantity 
 of hot water, to come about four inches 
 above the meat. Set it by the side of 
 the stove to boil gently, skimming when 
 necessary, till the meat comes from the 
 bones; then strain it through a siik 
 sieve, and set it by for use. 
 
 EspaGnoLe (Grande).* —'Take two 
 notw of veal, a pheasant, or four par- 
 tridges, half a nocw of ham, four or five 
 large carrots, five onions (one of them 
 stuck with five cloves); put all these 
 into a saucepan, and pour over thema 
 bottle of Madeira wine, and a ladleful 
 of jelly: set it over a large fire, to re- 
 duce it, then place it on a slow fire, until 
 slightly coloured; take it off, and let it 
 stand about ten minutes. Prepare some 
 sous-noix as directed for Grande Sauce, 
 and addjthe liquor to the Espagnole ; 
 skim it well, and put in some roux, two 
 or three bay-leaves, a little thyme, mush- 
 rooms, parsley, scallions, ar.d shalots. 
 
 As soon as the sauce boils, set the 
 saucepan by the side of a stove, to let 
 it do more gently, for two or three hours, 
 Be very careful that your saucepan be 
 
 
 
 
 
 
 

 
 PAR 
 
 perfectly clean before you use it, otherwise 
 the Lspagnole will be thick and muddy. 
 
 Kspaenote Travuilliée.* — Take five 
 ladlesful of Espagnole, three of consommé, 
 and a handful of mushrooms; if the sauce 
 be not sufficiently coloured, you may 
 add some veal blond; boil these over a 
 brisk fire; skim and take off all the fat. 
 When it is well reduced, strain it, and 
 keep it hot in the bain-marie. This 
 sauce should be of the consistence of 
 clear broth. Half a bottle of white wine 
 may be added to this. 
 
 ESSENCE. * — Take half a bottle of 
 white wine, half a glass of the best vine- 
 gar, the juice of two lemons, three ounces 
 of salt, half an ounce of whole pepper, a 
 little nutmeg and mace, four cloves, 
 four bay-leaves, thyme, parsley, one 
 small clove of garlic, ten shalots, 
 pounded, and an ounce of dry mush- 
 rooms}; put all these ingredients into an 
 earthen pan, over a brisk fire; when 
 near boiling, lessen the fire, and let it 
 stand on hot ashes for six or seven hours ; 
 then strain it through a coarse sieve, 
 and afterwards filter it. Keep it in 
 closely corked bottles: a small quantity 
 is sufficient to flavour a dish. 
 
 F 
 
 FANCHONETTES.* — Put into a 
 saucepan, two ounces of flour, three of 
 sugar, one of butter, two of pounded al- 
 monds, some green lemon-peel, two 
 yolks, and one whole egg, a little salt, 
 and halfa pint of milk ; put these in- 
 gredients on the fire, and Jet them set 
 like a cream; line some tartlet-tins, or 
 moulds, with puff paste, fill them with 
 the preparation ; place the moulds ona 
 tin, and bake the fanchonettes in a brisk 
 oven; when about three parts done, 
 take them out, put frothed eggs on, 
 sprinkle sugar over, and replace them 
 in the oven to finish the baking. 
 
 FARCE, @ la Créme.—Make use of 
 the panada and udder (see Panada for 
 farces), butno herbs are required in the 
 panada, instead of which, put a little 
 cream. Take the white flesh of a fowl 
 that has been roasted ; take off the skin 
 and sinews, chop the meat very fine; 
 then pound it as you do for other farces. 
 Put in the yolks of four eggs, atter the 
 farce has been pounded and well sea- 
 soned. Beat the whites of the eggs, 
 and mix them gently with the rest, stir- 
 ring the whole with a wooden-spoon. 
 Use this farce when requisite; it is ge- 
 nerally used for Fowl a la Créme; if 
 you have in the larder a cold reast fowl, 
 you may make that entrée with it; 
 empty the fowl, by cutting a square 
 hole in the breast, the white flesh you 
 
 ( 236 ) 
 
 FAR 
 
 make the farce with, and then replace it 
 in the cavity, and proceed as directed in 
 the receipt for Fowl d laCréme. 
 
 Farce, Cuite.*—Cut some undressed 
 breast of fow! into dice, and put them 
 into a stewpan with a small piece of but- 
 ter, alittle salt, pepper, and nutmeg; 
 do them up over the fire for ten minutes, 
 then take out the meat, drain, and let 
 it cool; put a piece of bread into the 
 same stewpan, with some broth and a 
 little shred parsley 5 stir it witha wooden 
 spoon, and beat it up over the fire till 
 the bread is of the consistence of panada, 
 and the broth reduced, when it must be 
 set to cool; then pound the fowl well, 
 and pass it through a guwenelle sieve; do 
 the same with the bread, and after that 
 a ready-dressed calf’s udder, keeping 
 all separate ; then take equal portions 
 of these three ingredients, and pound 
 them together for three quarters of an 
 hour; at the end of that time, add the 
 yolks of five or six eggs, according to 
 the quantity of your farce, still pound- 
 ing until the whole be well mixed toge- 
 ther; then take it from the mortar and 
 set it aside in a pan for use. 
 
 Farce @ Gratin of Partridges, Rab- 
 bits, and Fowls.—The Farce a Gratin 
 is made in the same manner as the Farce 
 a la Créme, with the only difference, 
 that you must not beat the whites of the 
 eggs, and that this farce is to be kept 
 delicate and soft. Use the flesh of roast- 
 ed chickens, or ycung rabbits, or young 
 partridges. ‘This farce is intended for 
 the stuffing of such articles as are not to — 
 be put on the fire again; such as calf’s — 
 ears, calf’s feet, larks aw gratin, &c. 
 
 Farce, Omelet of.*—Take any meat, 
 game, or fowl farce you please; pour on 
 it a dozen eggs well beaten. and fry your 
 omelet, taking care to keep it of an 
 equal thickness all over. 
 
 Farce d Quénelles.*—Put the crumb 
 ofa French loaf into a saucepan, with 
 two table-spoonsful of fowl consommé, one 
 of velouté, a tea-spoonful of parsley, and 
 two of mushrooms (both shred fine) ; set 
 it on a moderate fire till it boils; stir it 
 constantly, and when it forms a smooth, 
 softish paste, add the yolks of two eggs; 
 then put it on a plate, and cover it with 
 a piece of buttered paper. Take the 
 fillets from two fat chickens, and having — 
 removed the skin, pound and rub them 
 through a sieve; proceed in the same 
 way with twoready-dressed calf’s udders 
 and the panada or bread. ‘When you 
 have proceeded so far, weigh six ounces 
 of panuda, ten of the chicken, and eight 
 of the udder, pound the two fermer to- 
 gether for a quarter of an hour; then 
 add the panada, and having pounded 
 
 
 

 
 FEN ( 237 ) FIG 
 
 fifteen or twenty minutes longer, put 
 five drachms of spiced salt, grated nut- 
 meg, and the yolks of twoeggs,at first, and 
 in five minutes, two more yolks, atable- 
 spoonful of velowté, pounding continu- 
 ally, at least five minutes after all the 
 ingredients are putin. Take a small 
 piece of this farce, and form it intoa ball 
 or guenelle, and throw it into some 
 broth; when it has boiled a minute, 
 take it out, and if it be tolerably firm 
 and smovth, it is properly done; but if 
 too firm, add more velouté; if not suffi- 
 ciently so, the yolk of another egg. 
 
 FAUN.—Faun should be dressed al- 
 most as soonas itis killed. When very 
 young they should be trussed, stuffed, 
 and spitted in the same manner as a 
 hare. But they are better eating, when 
 of the size of house-lamb, and are 
 then roasted in quarters; the hind 
 quarter is considered the best. They 
 must be done bya very quick fire, and 
 either basted all the time they are roast- 
 ing, or be covered with slices of fat 
 bacon; when done, baste it with butter, 
 and dredge it with a little sait and flour, 
 till you get a nice froth upon it. 
 
 FAUBONNE.*—This soup is com- 
 posed of carrots, turnips, leeks, onions, 
 celery, lettuce, sorrel, and chervil, all 
 cut in dice, except the lettuce and sor- 
 rel, which must be bruised ; do up the 
 roots in a little butter; then put in the 
 lettuce, herbs, and chervii, moisten 
 them with broth, and let it boil overa 
 gentle fire for an hour or more, if neces- 
 sary; then soak your bread in the usual 
 way, and pour the faubonne over it. 
 
 Faun, Saddle of.—Well lard it, and 
 put it into a very large vessel with salt, 
 pepper, and onions cut into slices, par- 
 sley, vinegar, spices, &c.; leave it to 
 pickle for two or three days, taking 
 great care to turn it frequently on every 
 side; then roast it, and serve with a 
 poivrade under it. Mind that the fillets 
 and both legs must be larded. 
 
 FENNEL (Pickled). — Take some 
 spring water, and when it boils put in 
 the fennel tied in bunches, with some 
 salt; do not let it boil, but when it is of 
 a fine green, dry it on a cloth; when it 
 is cold, put it in a glass, with some nut- 
 megand mace, fill it with cold vinegar, 
 and put a bit of green fennel at the top; 
 cover it the same as all other pickles, 
 with a bladder and leather. pe 
 
 FenneL Sauce.—Boil a bunch of fen- 
 nel and parsley; chop it small, and stir 
 it into melted butter. 
 
 Fennet Sauce.— Slice four or five 
 onions, and soak them in two spoonstul 
 of oil, two of cullis, and two of white 
 wine, with two cloves of garlick; sim- 
 
 mer it for an hour, skim off the fat, and — 
 
 sift the sauce ina sieve; then add chup- 
 ped parsley and fennel, coarse pepper 
 and salt; boil a moment before using it. 
 
 FenneL Sauce.—Pick green fennel}, 
 mint, and parsley, a little of each; wash 
 them clean, and boil them till tender, 
 drain and press them, chop them fine, 
 add melted butter, and serve up the 
 sauce immediately, for if the herbs are 
 mixed any length of time before it is 
 served up to table they will be disco- 
 loured. Parsley becomes equally dis- 
 coloured from the same cause. 
 
 If approved, there may be added the 
 pulp of green gooseberries rubbed 
 through a hair sieve, and a little sifted 
 sugar. 
 
 FENNEL Sauce.* — Take as many 
 branches of green fennel as you may re- 
 quire; pick. and wash it in the same 
 manner as parsley, chop it very small, 
 scald, and then lay iton a sieve to cool. 
 Put two spoonsful of velowté, and the 
 same of butter sauce, into a saucepan 5 
 make them quite hot, take care to str 
 it well, that they may be properly mixed; 
 rub the fennel in a little butter, ana 
 then throw it into the sauce; mix it in 
 thoroughly, and season it with salt, pep- 
 per, and nutmeg. 
 
 Fennew (Cooling Water of).— This 
 is done simply, by steeping some fennel 
 in hot water, till it has the taste of the 
 herb sufficiently; add what sugar you 
 think proper, and keep it ina cool place 
 a good while before using; the same is 
 done with any other kind of herb, and 
 in general with all sorts of fruit used in 
 confectionary; also with the syrups of 
 liquid preserves, mixing some of the 
 liquor with water and sugar, suthcient 
 to make it palatable. You may either 
 ice it or not, according as you think 
 
 proper. 
 
 FIELDFARES, Roasted. — When 
 they are picked and drawn, lard them 
 with bacon, puta paper round them,and 
 lay them at a distance from the fire; 
 when they are nearly done, take off the 
 paper, and let them finish, to be of a 
 nice brown} then serve with gravy or 
 melted butter for sance. 
 
 FIGS, to keep all the Year fit for 
 Use.—Put some figs in a large earthen 
 jar, with a layer of their own leaves be- 
 tween them; then boil some water an 
 honey, skimming it well (be careful not 
 to make it too thick of the honey), and 
 pour it warm over the figs ; then stop the 
 Jar very close. When you take out the 
 figs for use, soak them for two hours 1n 
 warm water. 
 
 Fics, Preserved.*—Take some half 
 ripe figs, prick themnear the stalks, and 
 
 
 
 
 
 
 
 
 
FIL 
 
 _ blanch them; when half cold, throw 
 them into cold water, and then drain 
 them. Boil some clarified sugar to perlé, 
 put in the figs, and give them three or 
 four boils with the pan covered close; 
 then take thern from the fire, skim them 
 well, and having poured the whole into 
 a pan, set it ina stove for the night. 
 The next day drain off the syrup (with- 
 out removing the fruit), boil it up ten or 
 a dozen times, and then pour it on them 
 when no more than lukewarm} on the 
 ensuing day, having drained off the 
 syrup, boil it to grand perlé; then 
 add the figs, cover the preserving-pan 
 close, boil them up once, skim it well, 
 
 _and put itinto pots, &c. for use. 
 
 Fies (Green) to Preserve.—Slit some 
 small green figs on the top, and put 
 them into water for ten days, and pro- 
 ceed thus:—Put as much salt into the 
 water as will make it bear an egg; then 
 let it settle, take off the scum, and put 
 the clear brine to the figs; keep them 
 in water for ten days, then put them 
 into fresh water; let them boil till you 
 can easily pass a pin into them; drain 
 themand putthem intoother fresh water, 
 shifting them every day for four days; 
 again drain them, put them into clarified 
 sugar, warm them a little, and leave 
 them to stand till the next day; warm 
 them again, and when they are become 
 green, give them a good boil; then boil 
 soine sugar to blow, pnt it tothem, and 
 give them another boil; the next day, 
 drain and dry them. 
 
 Fias (Ripe). to Preserve. — Take the 
 white figs when ripe, slit them in the 
 
 tops, put them into clarified sugar, and | 
 
 give thema good boil; skim them, and 
 leave them to stand till the next day; then 
 boil some more sugar aw souffié, put it 
 to the figs, and give them another boil ; 
 the next day drain and dry them. 
 FILBERT Biscucts. — Take some 
 Barcelona filbert nuts, and put them in 
 a mortar to break their shells; pick all 
 the shells from them clean, pound them 
 in a mortar very fine, and mix whites of 
 eggs with them; take care they do not 
 oil; mix three pounds of powdered- 
 sugar, with the nuts and whites of eggs, 
 toa proper thickness; let your cven be 
 
 of a moderate heat, then with the spad- 
 
 _ dle and knife, drop small pieces, about 
 halfas big as a nutmeg ; put two or three 
 sheets of paper under them, let them 
 bake of a fine brown, and all alike; and 
 Jet them be cold before you take them 
 off the paper. 
 
 Fitsert Biscuits.* — Take half a 
 pound of filberts, an ounce of bitter al- 
 monds, the whites of six, and the yolks 
 of three eggs, an ounce of flour, and half 
 
 ( 238 ) 
 
 FIL 
 
 a pound of sugar; blanch and pound the 
 filberts and almonds, adding, occasion- 
 ally, a little white of egg to prevent 
 their oiling. Beat the whites to a snow, 
 then the yolks, mix the latter with half 
 the sugar; beat them well, and jhav- 
 ing mixed 
 
 whilst you are beating, sift them into 
 the .whites; when all are thoroughly 
 incorporated, pour the preparation into 
 
 paper cases, and bake them in a mo-— 
 
 derate oven. A little grated lemon- 
 peel, or any other aromatic ingredient 
 added to the yolks, greatly improves 
 these biscuits. 
 
 Fitpert, Blancmange.* — Blanch a 
 pound of filberts, and lay half of them 
 in cold water for two hours; put the 
 other half pound into a pan over a mode- 
 rate fire, stirring them constantly witha 
 silver spoon, till they are of a clear yel- 
 low, when remove them from the fire, 
 and let them cool: then pound them, 
 adding occasionally a little water to pre- 
 vent their oiling. When well pounded, 
 take them from the mortar, and put 
 them into a pan, with two glasses anda 
 half of water; press the whole through a 
 napkin to extract the milk; to which put 
 an ounce of sugar; as soon as the latter is 
 dissolved press it a second time through 
 a napkin, and add to it half an ounce of 
 isinglass, Proceed ina similar manner 
 with the filberts which have been in the 
 water, by which means you will have one 
 part of your blancmange perfectly white, 
 and.the otheraclear light yellow. Finish 
 your blancmange in the usul way. 
 
 Fiugerts (burnt) White.—Take some 
 Barcelona filbert nuts, and crack them ; 
 put the kernels in a copper pan or sheet, 
 and put them in the oven to roast; then 
 have a pan with syrup boiling, and let it 
 boil till it comes almost to caramel 5 put 
 your filberts in, stir them till they are 
 all covered with sugar, pick them in a 
 sieve, break those which stick together, 
 and then have another pan with syrup 
 boiled the same as the first, and give the 
 filberts a second coat of sugar. 
 
 Fitperts, Canxellons of.*—Burn and 
 pound six ounces of filberts, moistening 
 them with white of egg; when well 
 pounded, add a quarter of a pound of fine 
 pounded sugar, and half the white of an 
 egg; Gry this paste a little, and then 
 press it through a syringe, cutting the 
 cannellons about four inches in length ; 
 make the fréture quite hot, dip the can- 
 nellons in batter, and fry them. Sprinkle 
 them with sugar, and glaze them witha 
 salamander. ‘l'ake particular care to 
 keep the cannellons perfectly strait. 
 
 FiuBerts (Conserve of.)—Upon half a 
 
 the other ingredients to- 
 gether, put them into a sieve, and 
 
 
 

 
 
 
 FIL ( 239 ) FIL 
 
 pound of sugar put an ounce of filberts 
 cut into as small strips as possible; the: 
 kernels being first scalded, as is done in 
 blanched almonds, to get the skin off; 
 finish the same as dried conserves. 
 Fitgert Cream Frangaise.* — Wash 
 and drain a quarter of a pound of filberts 
 (blanched) andcolour them very slightly: 
 when cold, pound them, adding occa- 
 sionally a spoonful of milk ; put the paste 
 into five glasses of boiling milk, cover it 
 close, and let it stand till no more than 
 
 _lukewarm: and, having in the mean- 
 
 tine beat up the yolks of eight eggs, 
 into which strain the infusion of filberts, 
 add ten ounces of sugar, and a grain of 
 salt; set the cream in the usual way, 
 put six drachms of isinglass to it, and 
 finish as directed. See Cream Fran- 
 Eaise. 
 
 This kind of cream is made in the same 
 manner with almonds, in which case, six 
 ounces of sweet, and halfan ounce of bit- 
 ter almonds, are the proper quantities. 
 
 Firpert Burnt, Ice Cream. — Roast 
 some Barcelona nuts well in the oven, 
 and pound them a little with some 
 cream; put four eggs into a stewpan, 
 witn one pint of cream and two gills of 
 syrup ; boil it till it becomes thick, pass 
 it through a sieve, and freeze it; then 
 mix the filberts with it before you put it 
 into your moulds. 
 
 Fitgert (Burnt) Cream Patissiére.*¥— 
 Wash, drain,and dry a quarter of a pound 
 of filberts, throw them into a preserving 
 pan, in which is a quarter of a pound of 
 sugar boiled to soufflé ; let them boil up 
 about a dozen times, then stir them 
 lightly with a spatula, that the sugar 
 may adhere to the filberts ; as soon as it 
 begins to candy, pour the whole on the 
 slab, carefully removing whatever sugar 
 may stick to the pan or spatula; when 
 the almonds are cold, add two ounces of 
 powder sugar, and then crush them with 
 arolling pin, put them into the cream 
 patissiére, and make it according to the 
 directions for that article. 
 
 Fiizerts, Petits, Soufflés of.*—Beat 
 up half a pound of sifted sugar, with the 
 white of an egg; grate into this three 
 eunces of burnt filberts ; mix them to- 
 gether, and, if necessary, add the white 
 ef another egg. Finish the petits soufllés 
 as usnal. 
 
 Fiiupert Génoise.*—Pound six ounces 
 of blanched filberts to a fine paste, then 
 
 mut two-thirds of them to the usual 
 ingredients, instead of sweet almonds, 
 and make the génoises according to di- 
 rections. When baked, cut them into 
 crescents, but do not dry them; mix the 
 remainder of your filberts, with a quarter 
 of a pound of sifted sugar, and a little 
 
 white of egg; cover the génotses with 
 this, and then colour them. 
 
 fitgerts Glacées a la Royale.*—Beat 
 up a quarter of a pound of sifted sugar, 
 with the white of an egg, for ten minutes 5 
 roll in this glaze, two ounces of filberts, 
 (previously blanched, and slightly burnt); 
 then lay them on paper, in groups of two, 
 three, or four together, according to your 
 fancy: take care to clear away the glaze 
 so that the filberts are merely covered 
 with it. When you have done as many 
 
 ‘aS you require, set them in a gentle 
 
 oven, till they are of a proper colour, 
 then take them out ; donot remove them 
 from the paper before they are cold. 
 
 Frugert Ice.*—Take a pound of fil- 
 berts, shell and blanch them}; boil half 
 a pound of sugar to souwflé, then throw 
 in the filberts, and let them boil up 
 about a dozen times, then move them 
 about with a spatula, that the sugar may 
 adhere to them; as soon as they begin 
 to candy, take them out; and when cold, 
 put them into a saucepan, with the yolks 
 of nine eggs, to which add a quart of 
 
 ouble cream 3 set this on the fire, like 
 all other cream ices; when done, strain 
 it off; let it cool, and then ice it as 
 usual, 
 
 Fitgert Macaroons.*—Take a pound 
 of filberts, and puta quarter of them into 
 a preserving-pan (immediately after you 
 have taken them from the shells), over 
 a moderate fire; stir them continually 
 with a silver spoon, until they are co- 
 loured, and the skin begins to peel off; 
 then take them out; rub off the skin en- 
 tirely, and when quite cold, pound them 
 with a little white of egg: proceed in the 
 same manner with the remaining three 
 quarters ; and when all are thus pounded 
 separately, put the whole together into 
 the mortar, with a pound of sugar, and 
 the whites of two eggs, and beat them 
 for ten minutes; after which, add two 
 pounds more of sifted sugar, previously 
 beaten up with six whites of eggs; stir 
 all these together well for five or six 
 minutes, when the preparation should 
 be sufficiently firm, to prevent its spread- 
 ing when laid; if, however, it be too 
 firm, add to it more white of egg. When 
 you have proceeded so far, wet the palms 
 of your hands, and roll a spoonful of the 
 preparation to the size and form of a 
 nutmeg; when all done, dip your hands 
 in water, and pass them gently over the 
 macaroons, which wiil make their surface 
 smooth and shining; put them into a 
 nearly cold oven ; close it tight, and let 
 them remain in it for three quarters of 
 an hour. Lay the macaroons at least an 
 inch apart, and as round as possible. 
 
 Fitpert Mirlitons.*— Peel a quarter 
 
 
 
 - 
 Ye ae 
 
 ee 
 
 
 

 
 — 
 
 FIL 
 
 of a pound of filberts, and put them into a 
 preserving-pan, over a moderate fire, to 
 colour them lightly: when quite cold, 
 pound them with a little white of egg, 
 to prevent their oiling; then mix them 
 with six ounces of powder suyar, four 
 eggs, and a grain of salt: when well 
 amalgamated, add two ounces of melted 
 fresh butter, and fill your moulds, pre- 
 pared as for other mzriztons ; cover them 
 with very fine sugar, and bake them ina 
 moderate oven. 
 
 Fitpert Nougats, with whipped 
 Oream.*—Pee! half a pound of filberts, 
 and chop them, not very small, and put 
 them into the oven to colour them: then 
 boil a quarter of a pound of powder sugar 
 to a clear reddish colour; mix the filberts 
 with it, and pour into moulds, of what- 
 ever form you may think proper; plain 
 ones are, however, the best: then smooth 
 and press the filberts within, so that they 
 may take the form of the mould per- 
 fectly ; and when wanted for table, put 
 in each a little whipped cream, flavoured 
 to your fancy: serve them turned over, 
 that the cream may not be visible. 
 These quantities, with eight spoonsful 
 of cream, mixed with a quarter of a 
 pound of sugar, and the aromatic ingre- 
 dients, will make about twenty or twenty- 
 
 four small nougats. 
 
 Fiuzerts, Petits Gdteaux Royaux.*— 
 Peel and pound two ounces of filberts to 
 
 ‘a fine paste, and pass it through a fine 
 
 hair sieve, and mix it with six ounces of 
 sifted sugar, and the white of an egg; 
 
 ' the petits giteaux are made in the same 
 
 manner as petits gdteaux royaux of al- 
 ‘monds ; put the above preparation on 
 them, and finish them as directed. 
 Frugert Pralines (burnt) Red.—Take 
 some Barcelona filbert nuis, and crack 
 them, put the kernels into a copper pan 
 or sheet, and put them in the oven to 
 roast, have a pan with syrup boiling, and 
 let it boil till it comesalmost to caramel}; 
 puta little cochineal intoa cup. when 
 the sugar is boiled, add toit the cochineal 
 and the filberts, and stir them witha 
 large wooden spoon, till you find the su- 
 gar has got hard round them; put them 
 in a sieve, and separate those which 
 stick together; have another pan’ with 
 syrup in, and boil it as hefore, and as 
 high; put the same quantity of cochincal 
 in, and mix them as before,as doing them 
 a second time they will become a much 
 finer colour; then put them into a box. 
 Fizpert Rolls.t—Having peeled half 
 a pound of filberts, put them into a pre- 
 servirg pan over a moderate fire, and 
 stir them constantly with a spatula unti! 
 they become equally coloured of a light 
 ‘yellow: then set them tocool. When 
 
 ( 240 ) 
 
 FIS 
 
 cold, pound them with a little white of 
 egg to a paste ; then mix them with half 
 a pound of flour, the same of powder 
 sugar, and the yolks of four or five eggs, 
 and then finish the operation as directed 
 
 for almond rolls. Dorez, and trace on 
 
 the surface an ear of wheat, or any thing 
 else, with the point of a knife: take care 
 to dry them well in the baking, that 
 they may be crisp, Coarse powder sugar 
 may also be strewed over, before they 
 are putin theoven. | oe 
 
 Fiigert, Small Wafers.* —'Take @ 
 quarter of a pound of the preparation 
 used for spoon-biscuits, and ‘spread it 
 over a well-buttered baking plate, with 
 a knife, taking care to keep,it of an equal 
 thickness all over; peel a quarter of a 
 poundiof filberts,‘cut them into thin slips, 
 and mix them with two ounces of pow- 
 der sugar, and a very little white o! egg; 
 strew this over the above preparation, 
 and bake itin a moderate oven; finish 
 in the usual manner. 
 
 FIRMITY.—To a quart of ready- 
 boiled wheat, put by degrees, two quarts 
 of new milk, breaking the jelly; and 
 then add four ounces of currants, picked 
 clean, and well washed ; stir them and 
 boil them till they are done. Beat the 
 yolks of three eggs, and a little nutmeg, 
 with two or three spoonsful of milk; add 
 this to the wheat, stir them together 
 while over the fire; then sweeten and 
 serve ina deep dish, either cold or warm, 
 according to taste. 
 
 FISH (Observations on).—There isa 
 general rule in choosing most kinds of 
 
 fish; if their gills are red, their eyes 
 
 plump, and the whole fish stiff, they 
 are good; if, on the contrary, the gills 
 are pale, the eyes sunk, and the fish 
 flabby, they are stale. 
 
 The greatest care should be taken 
 that the fish is properly cleansed before 
 being dressed, but not washed beyond 
 what is absolutely necessary for cleaning, 
 as by perpetual watering, the flavour is 
 diministed. When clean, if the fish is 
 to be boiled, some salt, and a little vine- 
 gar should be put into the water, to give 
 it firmness. Care should be taken to 
 boil the fish well, but net to let it break. 
 Cod, whiting, and haddock are much 
 better for being a little salted, and kept 
 for a day. 
 
 There is often a muddy smell and taste a 
 
 attached to fresh-water fish, which may 
 be got rid of by soaking it, after it has 
 been thoroughly cleaned in a salt 
 and water ; or, if the fish is not too large, 
 scald it in the same; then dry, and 
 dress it. : 
 Care should be taken that the fish is 
 
 put into cold water, and allowed to do~ BS 
 
 
 
 i cD eel 
 
 re Tame 
 

 
 
 
 FIS ( 241 ): FES 
 
 wery gently, otherwise the outside will 
 break before the inside is done. 
 
 Crimp fish must be put into boiling 
 water; and as soon as it boils up, a 
 little cold water should be put in, to 
 check the excessive heat, and simmer it 
 for a few minutes, 
 
 If the fish is not taken out of the water 
 the instant it is done, it will become 
 woolly; to ascertain when it is ready, 
 the fish plate on which it is dressed may 
 be drawn up, ard if sutficiently done, it 
 will leave the bone. To keep hot for 
 serving, and to prevent it from losing 
 its colour, the fish plate should be placed 
 crossways over the fish-kettle, and a 
 clean cloth put over the fish. 
 
 Small fish may be either nicely fried 
 plain, or done over with egg and bread 
 erumbs, and then fried. Upon the dish 
 en which the fish is to be served, should 
 be placed a folded damask napkin, and 
 upon this put the fish, with the Jiver and 
 ree; then garnish the dish with horse- 
 radish, parsley, and lemon. Fish is a 
 dish which is almost more attended to 
 than any other. 
 
 To fry or broil fish properly, after it 
 is well cleaned and washed, it should be 
 wrapped in a nice soft cloth, and when 
 perfectly dry, wetted with egy, and 
 sprinkled all over with very fine bread 
 crumbs; it will look still better to be 
 done over with egg and crumbs a second 
 _time. Then having on the fire a thick- 
 bottomed frying-pan, with plenty of lard 
 er dripping, boiling hot; put the fish 
 into it, and let it fry tolerably quick tiil 
 it is done, and of a nice brown yellow. 
 If itis done before it has obtained a nice 
 brown colour, the pan should be drawn 
 to the side of the fire, the fish carefully 
 taken up, and placed either upon a sieve 
 turned upwards, or on the under side of 
 a dish, and placed before the fire to drain, 
 and finish browning; if wanted particu- 
 larly nice, a sheet of cap paper must be 
 put to receive the fish. Fish fried in oil 
 obtains a much finer colour than when 
 done in larder dripping. Butter should 
 never be used, as it gives a bad colour. 
 Garnish your dish with a fringe of curled 
 raw parsley, or with fried parsley. 
 
 When fish is to be broiled, it must be 
 seasoned, floured, and done on a very 
 clean gridiron; which, when hot, should 
 be rubbed over with suet, to hinder the 
 fish from sticking. It should be broiled 
 over a very clear fire, to prevent its tast- 
 ing smoky, and great care must be taken 
 not to scorch it. 
 
 Fisn, New Method of Dressing.*— 
 Take any sort of fish you think proper, 
 being very careful that it is quite fresh ; 
 clean it thoroughly, dry, and season it 
 
 to your taste; then put it (without any 
 moisture), into a pan, which may be 
 closely covered, with the exception of a 
 small hole, to allow of evaporation. Put 
 it into an oven as soon as the bread is 
 drawn, and let it stand until the whole 
 
 is so completely dissolved, that the bones. 
 
 are not perceptible. When cold, this 
 ae a very transparent, well-flavoured’ 
 jelly. 
 Fisu (Aspic of ).—Put some warm sa- 
 vory jelly, about an inch and a half deep, 
 into a plain tin or copper mould; then 
 take fresh smelts turned round, boil 
 them gently in strong salt and water till 
 
 | done, then lay them ona drainer. When 
 
 the savory jelly in the mould is quite 
 cold, put the smelts upon it, with the 
 best side downwards; then put a little 
 more jelly, just lukewarm, over the fish, 
 and when that is cold, fill the mould with 
 more of the same kind. When it is to be 
 served to table, dip the mould in warm 
 water, put the dish upon the jelly, and 
 turn it over. 
 
 Pieces of lobsters, fillets of soles, &c., 
 may be done in the same manner. 
 
 Fisn, Consommé of.*— Take carp, 
 tench, perch, eels, pike, and other fresh- 
 water fish of the same kind; clean them 
 well, and cut them into pieces, as near 
 of a size as may be; lay them in a stew- 
 pan, ona layer of sliced onions and car- 
 rots; as soon as they begin to sweat, put 
 in a bit of butter, and leave them fora 
 quarter of an hour; moisten them with 
 fish broth, and let them boil gently for 
 an hour; keep the pan closely covered ; 
 this will afford a very nourishing broth. 
 
 Fisu (Entrée of, in a Mould).— Rub 
 the inside of a mould with fresh butter; 
 strew grated parmesan cheese over the 
 bottom, about an inclrthick, and puta 
 layer of boiled macaroni, of the same 
 thickness, and upon that, fish of whatever 
 sort you please, boned, cut into pieces, 
 and strewed with herbs, such as parsley, 
 thyme, and shalots, chopped very fine, 
 and a little pounded spices and cayenne- 
 pepper, then a layer of macaroni and 
 parmesan cheese. Put it into a moderate 
 oven; let it bake one hour, then care- 
 fully turn it out of the mould into a dish, 
 and serve it to table, with a little good 
 cullis round it. 
 
 Fisu_ Kritters.- Make a light force- 
 meat with fish of any kind. Then puta 
 small quantity into pieces of puff-paste, 
 the size of acommon puff; then fry them 
 in boiling lard; drain them dry. Serve 
 them to table with truffles, or Jéehamelle 
 
 ‘sauce round them. 
 
 Fisu, Glaze of.*— Take some fish 
 
 broth, to which add an eel, cut in pieces, 
 
 and ie heads, tails, fins, and large bones, 
 
 
 
 
 
 oe 
 
 
 
FIS 
 
 of either sea or river fish; wash them 
 perfectly clean, and chop them into 
 small pieces. When they have been 
 -boiling in the broth for about an hour, 
 strain off the liquor, and reduce it to a 
 jelly, which is used to glaze ali sorts of 
 muigre dishes. . 
 
 Fisn Gravy.—Cut two or three little 
 fish of any kind into small pieces; put 
 them into a saucepan, with rather more 
 water than will cover them, a bit of 
 toasted bread, a blade of mace, some 
 lemon-peel, whole pepper, anda bunch 
 of sweet herbs; let it simmer gently till 
 it is rich and good; brown a little bit of 
 butter in a stewpan, and when it is 
 browned, strain the gravy into it, and let 
 it boil for a few minutes. 
 
 -Fisa Gravy.—Skin two or three eels, 
 or some flounders; gut and wash them 
 thoroughly ; cut them into small pieces, 
 and put them into a saucepan; cover 
 them with water, and add a little crust 
 
 ‘of bread, toasted brown, two blades of 
 mace, some whole pepper, sweet herbs, 
 a piece of lemon-peel, an anchovy or two, 
 and a little horse-radish, about a tea- 
 spoonful; cover close, and let it simmer ; 
 add a bit of butter and some flour, and 
 boil with the above. 
 
 Fisa Gravy. * — Put some slices of 
 onion into a stewpan, and set them on 
 the fire; when they are completely dis- 
 solved, add a piece of butter, and some 
 small fish, or pieces of carp, tench, perch, 
 or any other you find convenient. As 
 soon as they begin to dissolve, and give 
 out their moisture, puta glassful of root 
 broth to them, and boil them for half an 
 hour; then add a glass of white wine, 
 and a little lemon-juice, and boil it 
 another half hour, when it may be 
 pressed through a sieve, with great force. 
 
 Fish Catsup.*— Take rather more 
 than a pint of vinegar, three pints of red 
 ‘port, two table-spoonsful of pepper 
 ae very fine, plenty of shalots and 
 
 orse-radish, the peel of half a lemon 
 and two or three bay-leaves, and a pound 
 of anchovies; let the whole boil together 
 until the anchovies are dissolved, then 
 strain, and when cold, put it into bottles. 
 
 Two or three spoonsful are:sufficient for 
 a pound of butter. 
 
 Fisn Patties.—Take a carp, a tench, 
 and an eel, boil them a little; half stew 
 six oysters ; pick the flesh from the bones 
 of the fish, and beat it together in a 
 mortar, with the melts of the fish, some 
 mace, and some white wine; mix them 
 well together; make some rich puff- 
 paste, line the tins with it, then putin 
 the forcemeat, with one oyster, and a 
 Me of butter; put on the top, and bake 
 them, 
 
 ( 242) 
 
 FIS 
 
 Fisu, Paté Chaud of.*-~Cut a piece of 
 salmon into scallops, heat six ounces of 
 fresh butter, and put into it two spoons- 
 
 ful of parsley, two of mushrooms, four of © 
 
 truffles, and.a shalot blanched, all shred 
 very small, alittle nutmeg and salt; soak 
 the scallops in this, and place them one — 
 by one within the pdté chaud (see that 
 article), pour over them the jbutter that 
 remains, two bay-leaves, and cover the 
 whole with slices of bacon. Finish the 
 paté according to rule, and bake it an 
 hour and a quarter in a brisk oven. 
 When done, garnish it with carp roes, 
 cray-fish tails, oysters, mushrooms, arti= 
 choke bottoms and truffles, and a good 
 Espagnole or tomata sauce. 
 
 Fish Pie.—Clean and cut fresh sal- 
 mon, cod, turbot, soles, sturgeon or had- 
 docks, inte moderate sized pieces; then 
 roll them into a mixture made of pars- 
 ley, thyme, and shalots, chopped fine, 
 some beaten spices, powder of mush- 
 rooms or truffles, pepper and salt; put 
 them intoa deep dish with some light 
 forcemeat round; cover with puff paste ; 
 egg and ornament the top with leaves of 
 paste, bake it till the fish is perfectly 
 done; and a quarter of an hour before it 
 is sent to table, put in some good strong 
 cullis, with a little Madeira added to it. 
 
 Fisu Pze.—Take any sort of fish you 
 please, either eel, pike, salmon, tench, 
 &c., and scale it, and cut it into pieces > 
 then line a pie-dish with crust, and put 
 the fish into it, with a bunch of sweet 
 herbs, some salt, and bruised spices, and 
 a layer of butter at the top; after this put 
 on the top, and let it bake for an hour 
 and ahalf. When done, take off the fat, 
 and put ina good vegetable ragofiit made 
 in the following manner :—Stir a little 
 flour with butter over the fire tillitis of a 
 fine cinnamon colour; moisten with half 
 a pint of white wine, some soup-maigre, 
 or warm water, and add mushrooms, a 
 bunch of herbs, and a little salt, let the 
 whole boil half an hour, andthen add the 
 soft roes of carp, parboiled; Jet them 
 stew a quarter of an hour, and then put 
 the ragofitinto the pies. Any sort of 
 vegetable ragofit may be made use of, in= 
 stead of the above in these pies, such as 
 of truffles, mushrooms, morels, or heads 
 of asparagus. Sie 
 
 Fisn Muaigre Pie.-—Bone and cut into 
 pieces a carp; make it into forcemeat 
 with some of the roe, parsley, thyme, 
 shalots chopped verv fine, a quarter of a 
 pound of fresh butter, salt, a little pound- 
 ed spice, halfa pint of cream, four eggs, 
 and the crumb of a French roll. After- 
 wards take pieces ofeel, salmon and skate, 
 pass them with sweet herbs, pepper, salt, 
 lemon-juice, and a bit of butter. When 
 
 
 

 
 FIS ( 243 ) FIS 
 
 they are cold, put some of the forcemeat 
 at the bottom of a deep dish, and mix 
 with the fish some stewed mushrooms, 
 the very smallest onions, truffles and 
 morels blanched, and the roe cut into 
 pieces, and put them into the dish with 
 more forcemeat rouna the top; then 
 cover with puff paste, ornament with 
 leaves of paste, egg it, and bake it. When 
 itis to be served to table, cut a small 
 hole in the centre of the top, and pour in 
 some good cullis. 
 
 Fis ( Sa/¢).—Salted fish requires soak- 
 ing, according to the time it has been in 
 salt; that which is hard and dry, re- 
 quires two nights’ soaking, changing the 
 
 water twoor three times; the interme- | 
 
 diate time lay it ona stone floor ; Barrel- 
 ed Cod requires less soaking ; and for the 
 best Dogger Bank Split Fish, which has 
 not been in salt more than a fortnight or 
 three weeks, stil! less soaking will be 
 necessary. . 
 
 Fisu Sauce. —'Take some mutton or 
 veal gravy, and put to it a little of the 
 liquor that drainsfrom your fish. Put it 
 into asaucepan,with anonion,an anchovy, 
 a spoonful of catsup, and a glass of white 
 wine. Thicken it witha bit of butter 
 rolled in flour, and a spoonful of cream. 
 If you cannot procure cream, instead of 
 white wine you must use red. 
 
 Fisn Sauce (to keep a year.)*—Take 
 forty anchovies, chop them up, bones and 
 all, put to them ten shalots cut small,a 
 handful of scraped horse-radish, a quar- 
 ter of an ounce of mace, a quartof white 
 wine, a pint of water, one lemon cut in 
 slices, half a pint of anchovy liquor, a 
 pint of red wine, twelve cloves, twelve 
 pepper-corns. Boil the whole together 
 till itis reduced to a quart ; then strain 
 it, put it into a bottle, and cork it close ; 
 keep it in a cool dry place. One tea- 
 spoonful will be sufficient for half a pound 
 of butter, Warm the sauce first, and 
 then put the butter in to melt, with a 
 little flour. 
 
 Fis Sauce without Butter. — Leta 
 quarter of a pint of vinegar, and half a 
 
 int of water, (the water must not be 
 Fara) simmer very gently, withan onion, 
 half a handful of horse-radish, four 
 cloves, two blades of mace, and half a tea- 
 spoonfal of black pepper, these spices 
 should be slightly bruised. When the 
 onion is quite tender, chop it small with 
 a couple of anchovies, and set the whole 
 to boil for a few minutes, with a spoonful 
 of catsup. In the mean time, have ready 
 and well beaten, the yolks of three fresh 
 eggs; strain them, mix the liquor by de- 
 grees with them, and when they are well 
 mixed set the saucepan over a moderate 
 fire, holding a basin in one hand, into 
 
 which toss the sauce to and fro, and 
 shake the saucepan over the fire, to pre- 
 vent the eggs from curdling. Do not 
 boil them, only let the sauce be hot 
 enough to give it the thickness of melted 
 butter. 
 
 Fisn Sauce ad la Craster. — Thicken a 
 quarter of a pound of butter with flour, 
 and brown it; then add to it a pound of 
 the best anchovies cut small, six blades 
 of mace pounded, ten cloves, forty berries 
 of black pepper and allspice, a few small 
 onions, some savoury, thyme, basil, 
 knotted marjorum, a little parsley and 
 sliced horse-radish; on these pour half a 
 pint of the best sherry, and a pint and a 
 half of strong gravy. Simmer the whole 
 gently for twenty minutes, then strain it 
 through a sieve, and put it into bottles 
 for use ; the proper way to use it is by 
 putting some of it into the butter while 
 melting. 
 
 Fisn Sauce (Hxcellent),—Put a pint of 
 remarkably fine port wine into a tin 
 saucepan, with a gill of mountain, half a 
 pint of fine walnut catsup, twelve ancho- 
 vies with the liquor belonging to them, 
 a gill of walnut pickle, the rind and juice 
 of a large lemon, four or five shalots, some 
 cayenne pepper according to taste, three 
 ounces of scraped horse-radish, three 
 blades of mace, and two tea-spoonsful of 
 made mustard; let the whole boil gently 
 till the rawness is taken off; then put it 
 into small bottles for use. They must 
 be corked very close, and sealed at the 
 
 top. 
 
 lt Sauce (White).—Simmer to the 
 quantity required, an anchovy, a glass of 
 white wine, a bit of horse-radish, two or 
 three blades of mace, an onion stuck with 
 cloves, a piece of lemon-peel, and a quar- 
 ter of a pint of water; strain it, put in 
 two spoonsful of cream, a large bit of but- 
 ter raixed well with some flour; keep 
 stirring it till it boils, add a little catsup, 
 squeeze in a little lemon-juice when off 
 the fire. More wine may be added if 
 agreeable. 
 
 Fisu Soup.—Take pieces of different 
 sorts of fish, such as salmon, skate, sole, 
 &c.; sweat them till tender, with turnip, 
 onion, celery, a clove of garlic, and a 
 blade of mace; then add some plain veal 
 broth. Simmer the whole together for 
 halfan hour; then strain, and skim it 
 free from fat; season with salt and 
 cayenne pepper, clear it with white of 
 egg, and colour with a little saffron. It 
 may be served to table with celery or 
 rice in it. 
 
 Fisa (Tureen of ).—Take fresh water 
 fish of any kind, or different sorts toge- 
 ther. If they be dressed en gras, stew 
 them wee few slices of ham and veal, @ 
 
 
 
 
 
FLO 
 little broth, a glass of white wine, a 
 
 bundle of sweet herbs, two cloves, one 
 
 of garlic, thyme, a bay leaf, a few slices 
 of bacon, pepper and salt; when done, 
 drain them from. the liquor, and put the 
 fish ina tureen; adda little cullis to their 
 broth, skim it, sift it in a sieve, and 
 serve upon the fish; you may add what 
 sorts of ragofit you choose. 
 
 If it is to be mazgre, braze the fish as 
 such, and serve with their sauce, or with 
 pease or lentil cullis. Observe, that 
 tench must be scalded before they are 
 dressed ; but the scales must be left upon 
 pike and perch until they are done, 
 which will give the meat a better colour 
 and a finer white. 
 
 FLIP.— To make a quart of flip :— 
 Put the ale on the fire to warm, and beat 
 up three or four eggs, with four ounces 
 of moist sugar, a tea-spoonful of grated 
 nutmeg or ginger, and a quartern of good 
 old rum or brandy. When the ale nearly 
 boils put it into one pitcher, and the 
 rum, eggs, &c. into another ; turn it from 
 one to another till it is as smooth as 
 cream. 
 
 FLOUNDERS, to Choose. — They 
 should be thick and stiff, their eyes 
 bright and full, and must be dressed as 
 fresh as possible, as they very soon be- 
 come flabby and bad. They are botha 
 sea and river fish; ghey are in season 
 from January to March, and from July 
 to September. 
 
 Fiounpvers Bocled.—Puton astewpan 
 with a sufficient quantity of water to co- 
 ver the flounders which are to be dressed; 
 put in some vinegar and _ horse-radish ; 
 when the water boils put in the fish, hay- 
 ing been first well cleaned, and their fins 
 cut off; they must not boil too fast for 
 fear they should break ; when they are 
 sufficiently done, lay them on a fish plate, 
 the tails in the middle. Serve them with 
 parsley and butter. 
 
 Fiounvers @ la Bonne Femme.*—But- 
 ter a dish, and lay in it three or four 
 flounders, with salt, pepper, chopped 
 parsley, a glass of white wine or water, 
 and grated bread over the whole; cover 
 your dish, and set it ona stove for ten 
 minutes ; take it off and serve. 
 
 _Fuounpers Brozled.* — Cleanse and 
 wash as many flounders as you may re- 
 quire, dry and rub them over with oil, 
 and sprinkle salt and pepper on them ; 
 lay reeds across your gridiron, and place 
 your fish on these; broil them over a 
 slow fire, and serve them with an Jfaii- 
 enne maigre, capers, or any other sauce 
 you may think proper to use. 
 
 Friounpers Brazled.*—Steep your fish 
 in oil mixed with pepper, parsiey, and 
 young onions, all carefully taken out 
 
 ( 244) 
 
 FLO 
 
 before the fish is served; whilst broilin: 
 baste with the marinade, that is, the oil 
 and herbs, and serve with whatever 
 sauce youthink proper.  — = |. 
 Frounpers Fricasseed, — Carefully 
 clean the fish, and take off the black 
 skin, but not the white; cut the flesh 
 from the bones into long slices, and dip 
 them in yolk of egg; strew them over 
 
 | with bread raspings, and fry them in cla- 
 
 rified butter; when they are sufficiently 
 done, lay them ona plate, and keep them 
 hot. For sauce, take the bones of the 
 fish, boil them in water; then putin an ~ 
 anchovy, some thyme, parsley, a little 
 pepper, salt, cloves, and mace; let these 
 simmer till the anchovy is dissolved 5 
 then take the butter ;the fish was fried 
 in, put it into a pan over the fire, shake 
 some flour into it, and keep it stirring 
 whilst the flour is shaking in; then strain 
 the liquor into it, and boil it till it be- 
 comes thick; squeeze some lemon-juice 
 into it; place the fish in a dish, and pour 
 the sauce over them. ; 
 
 Frounpers Firéed.— Well rub them in- 
 side and out with salt, then ‘let them lie 
 for two hours, to give them some firm- 
 ness.. Dip them into egg, cover them 
 with crumbs, and fry them a nice brown. 
 
 Fiounper Pie. — Thoroughly clean 
 some flounders, dry them in a cloth, just 
 boil them, cut off the flesh close to the 
 bone, lay a good crust over the dish, and 
 lay a little butter at the bottom ;. then 
 put inthe fish; season with pepper and 
 salt to your palate ; boil the bones in the 
 water the fish was boiled in, with a little 
 bit of horse-radish, a little parsley, a 
 very small piece of lemon-peel, anda 
 crust of bread; boil it till there is just 
 liquor enough for the pie, then strain it, 
 and put it into the dish; put on the top, 
 and let it bake. Nie Pe 
 
 FtounpErs Stewed.—Takesome floun- 
 ders and fry them of a nice brown ; then 
 take them up, and add to the butter they 
 were fried in, a sufficient quantity of 
 water to make sauce for the fish that are 
 done; toa quart of watertwo anchovies 
 and an onion cut.in slices, a spoonful of 
 catsup, and two spoonsful of red wine; 
 let it simmera quarter of an hour; then 
 put it to the fish, and let them stew gently 
 a quarter of an hour; then take them out, 
 put them into a warm dish, and thicken 
 the sauce, with butter and flour; give it 
 bail, and strain it off; pour it over the 
 
 sh. mr 
 
 FLOWERS én Sugar. — Clarify sugar 
 to a caramel height, which may be known 
 by dipping in a fork, and if it throws the 
 sugar as fine as_ threads, put in the 
 flowers. Have ready some tea-cups, with 
 the insides rubbed with sweet oil; put 
 
 
 

 
 FLU 
 
 sugar and flowers, and when cold turn 
 them out of the cups, and serve them to 
 table piled one upon another. — 
 FLUMMERY.— Steep three large 
 handfuls of very smal! white oatmea! a 
 
 . day and night in cold water ; then pour 
 
 it off clear; then add as much more wa- 
 ter, and jet it stand another day and 
 anight. Then strain it through a fine 
 hair sieve, and boil it till it is of the 
 
 _ consistence of hasty pudding, keeping it 
 
 well stirred all the time it is boiling. 
 When first strained, put to it one large 
 spoonful of white sugar, and two of 
 orange-flower water. Pour it into shal- 
 low dishes, and serve to eat with wine, 
 cider, milk or cream, and sugar. 
 Fuummery Dutch.—Boi! very gently 
 for half an hour, two ounces of isinglass 
 in three balf pints of water ; adda pint 
 of white wine, the juice of three lemons 
 and the thin rind of one, and rub a 
 few limps of sugar on another to obtain 
 the essence, and with them add as much 
 
 _' more sugar as will make it sufficiently 
 
 sweet; and having beaten up the yolks 
 of seven eggs, give them and the above, 
 when mixed, one scald; stir all the time, 
 and pour the whole into a basin’; stir it 
 till it is half cold; then let it settle, and 
 put it into a melon shape. 
 
 FirumMmery French.—Beat an ounce of 
 isinglass fine, put it into a quart of cream, 
 and boil it gently for a quarter of an 
 hour, keeping it stirring all the time. 
 Then take it off, sweeten it with fine 
 powder sugar, put in a spoonful of rose 
 
 and another of orange-flower water, | 
 strain ii through a sieve, and stir it tiil 
 half cold. Put it intoa mould or basin, | 
 and when cold, turn it into a dish, and | 
 | consistent to cut with a knife, but not 
 
 garnish with currant jelly. 4 
 FiuMMERY (Oatmeal). — Boil four 
 
 quarts of water; whenitis rather warmer | 
 
 than milk from the cow, put to it two 
 quarts of oatmeal just cracked; when it 
 has stood till sour, pour off the water, 
 wash the flour out weil through a sieve, 
 with three quarts of fresh water; let this 
 stand twenty-four hours, then pour the 
 
 water clear off, leaving the thick ; to one 
 
 cup of which measure three of milk; 
 
 set it over the fire, sticring it; when it. 
 
 begins to curdle put it through a sieve, 
 set the liquor again on the fire; repeat 
 this, passing it through the sieve so long 
 as it curdles; then boil it for twenty 
 minutes; put it into cups first dipped 
 in water. 
 
 Tf the water stands upon the oatmeal 
 fourteen or twenty days, according to the. 
 
 weather, so that it only turns. sour, not 
 
 mouldy, the better the flummery will be. 
 
 ( 245) 
 
 into each cup four table spoonsful of the | 
 
 
 
 FOR 
 
 FrumMeEry (to make a Temple in).— 
 
 Divide a quart of stiff fummery into 
 
 three parts, colour one part pink with a 
 little bruised cochineal, steeped in French 
 brandy. Scrape an ounce of chocolate, 
 dissolve it in a little strong coffee, and 
 mix it with another part of the flummery 
 which will make it a stone colour, and 
 have the last part. white; then wet the 
 temple mould, and fitit in a pot to make 
 it stand even. Fill the bottom of the 
 temple with pink flummery for the steps, 
 the tour points with white, and fill the 
 rest up with the chocolate flummery, 
 and letit stand till the next day; then 
 loosen it very gently from the mould, 
 and turn it ont. Stick sprigs of flowers 
 from the top of every point, which will 
 strengthen it, and give it a neat appear- 
 ance. Lay round it rock candy sweet- 
 meats for garnish. 
 
 Firummery, Velch.—Put a little isin- 
 glass to a quart of stiff hartshorn-jelly3 
 add to it a pint of cream, a little brandy. 
 and some lemon-juice and sugar; boil 
 this till it is thick, then strain it; you 
 may add, if you choose, three ounces of 
 almonds, blanched and pounded; and 
 about ten bitter ones. ; 
 
 FONDUS.*—Put some grated Parme- 
 san cheese into a basin, with pepper and 
 alittle melted butter, and ithe yolks of 
 eggs; stir them togegher ; whip the whites 
 of the eggs to a firm froth, and add them, 
 a little ata time, to the cheese, stirring 
 lightly with a wooden spoon; half fill as 
 many paper cases as you can, and bake 
 them, like biscuits, in a moderate oven. 
 Serve them as quickly as possible after 
 they are dene. ; 
 
 FORCEMEAT (Ingredients for). — 
 Forcemeat should be made sufficiently 
 
 dry or heavy. No one flavour should 
 predominate greatly; according to what 
 it is wanted for, a selection may be made 
 from the following list, being careful to 
 use the least of those articles which are 
 the most pungent: 
 
 Cold fowl, or veal, scraped ham, fat 
 bacon, beef suet, crumbs of bread, par- 
 sley, white pepper, salt, nutmeg, 
 yolks and whites of eggs, well beaten, to 
 bind the mixture, 
 
 The forcemeat may be made with any 
 of these articles without any striking fla- 
 vour; therefore any of the following dif- 
 ferent ingredients may be made use of to 
 vary the taste. 
 
 Oysters, anchovies, tarragon, savory, 
 penny-royal, knotted-marjoram, thyme, 
 basil, yolks of hard eggs, Cayenne gar- 
 lick, shalots, chives, Jamaica pepper, 1n 
 fine powder, or two or three cloves. 
 
 Y3 
 
 
 

 
 
 
 
 
 FOR 
 
 To force or stuff turkies, geese, ducks, 
 _ &c., see under the heads of the different 
 ways of dressing turkies, geese, &c. 
 
 ForcemMEAT.—Take an equal quantity 
 of lean veal scraped, and beef suet shred ; 
 beat them in a marble mortar; add pep- 
 
 per, salt, cloves, pounded lemon-peel, 
 ‘and nutmeg grated, parsley and sweet 
 herbs, chopped fine, a little shalot and 
 young onion, a few bread-crumbs grated 
 fine, and yolk of egg sufficient to work it 
 light; roll this into balls with a little 
 flour ; if for white sauce, boil them; if 
 for brown sauce, fry them. 
 
 Forcemeat Balls for Fish Soups, or 
 Fish Stewed.—Beat the flesh and soft 
 parts of a middling sized lobster, half an 
 anchovy, a large piece of boiled celery, 
 the yolk of a hard egg, a little cayenne, 
 mace, salt, and white pepper, with two 
 table-spoonsful of bread-crumbs, one 
 speonful of oyster liquor, two ounces of 
 butter warmed, two eggs beaten for a 
 long time ; make into balls, and fry them 
 
 of a nice brown colour in butter. ‘ 
 
 Forcemeat (Collops of).* — Mince 
 some meat, and put it on the fire witha 
 slice of butter ; a little parsley and green 
 
 - enions, shred fine; shake ina little flour 
 and moisten with stock ; add pepper, and 
 reduce to a thick sauce that will adhere 
 to the meat; then leave it to cool ; then 
 make a paste with flour and water, and 
 a little butter and salt; knead and roll it 
 with a rolling-pin, as thin as a half- 
 crown; place your meat upon it in small 
 parcels, a full finger’s distance from each 
 other ; wet the paste all round the meat, 
 ~ and then cover it with paste, rolled to 
 “the same thickness as that on which you 
 placed the meat, pinching the paste 
 round the parcels of meat with your 
 ‘fingers, Cut the collops separate, and 
 ‘fry them ofa nice colour. This dish may 
 be made with the remains of a hash, 
 ~ Forcemeat of Fish.—Take two ounces 
 of either turbot, soles, lobster, shrimps, 
 or oysters, free from skin, put it into a 
 mortar with two ounces of fresh butter, 
 one ounce of bread-crumbs, the yolks of 
 two eggs boiled hard, a little shalot, 
 grated lemon-peel, and parsley, minced 
 ' yery fine; then pound it well till it is 
 thoroughly well mixed and quite smooth; 
 season it with cayenne to your taste, 
 break in one whole egg, rub it well to- 
 gether, it will then be ready for use. 
 Oysters, parboiled and minced fine, and 
 an anchovy may be added. 
 
 Forcemeat jor Fowls or Meat.—Shred 
 
 a little ham, or gammon, some cold veal 
 or fowl, some beef-suet, a little onion, 
 some parsley, very small quantity of 
 lemon-peel, salt, nutmeg, or pounded 
 
 ( 246) 
 
 
 
 FOR 
 
 mace, and either white pepper or cay- 
 enne, and some bread-crumbs. == 
 Pound the whole in a mortar, and bind 
 
 it with one or two eggs, beaten and 
 
 strained. 
 Forcemeat for Hare.—Two ounces of 
 beef-suet, chopped fine, three ounces of — 
 bread-crambs, grated fine, parsley, sha- 
 lot, marjoram, lemon-thyme, inate 
 peel, nutmeg, pepper, and salt, accord- 
 ing to taste, and mix all together with an 
 
 egy. 
 
 _ Ifthe liver of the hare is quite sound, 
 it may be parboiled, minced very fine, 
 and mixed with the above ingredients. 
 
 Forcemeat for Raised Pies.—Set over — 
 
 the fire, with a small piece of butter, some 
 chopped parsley, lemon-thyme, mush- 
 rooms, and one clove of garlic, and stir 
 them till the butter begins to look clear 5 
 
 then put in the crumb of a French roll, 
 
 and cover it with good stock ; stir it over 
 the fire till it has boiled to a paste, then 
 take it off; then set on the fire, in cold 
 water, with some salt, a dozen fat chick- 
 ens’ livers; when they begin to boil, 
 take them off, drain them from the wa- 
 ter (trim off any parts that look bad), and 
 fry them in a little clarified butter til! 
 done; then pound them all in a mortar 
 till they are smooth, with the yolks of 
 two eggs boiled hard ; then add to them 
 two ounces of fat from a fillet of veal that 
 has been dressed ; mix it well together $ 
 add the bread, &c., and thoroughly 
 pound the whole; when they are well 
 mixed, put in two or three bits of truf- 
 fles, or the liquor from them ; two whole 
 eggs, and the yolks of three, with pepper, 
 salt, and pounded spice, according to 
 taste; rub the whole through a fine hair 
 sieve, put it in a basin, and cover it with 
 lards of fat bacon, until it is wanted for 
 use. 
 
 ForcemEat (Rago of ).*—Put a slice 
 of fresh butter into a saucepan, with 
 some sorrel, lettuce, chervil, parsley, 
 and green onions; let the whule be well 
 washed, squeezed, and chopped fine; 
 shake the saucepan over the fire till the 
 liquor of the vegetables is entirely con- 
 sumed; then shake in a little flour, 
 moisten with some gravy and cullis, and 
 add salt and coarse pepper. Let it boil 
 till the herbs are well done, and the 
 sauce wholly consumed; then add the 
 yolks of three eggs mixed up with cream, 
 and thicken the ragoit over the fire, 
 without letting it boil. ih 
 
 Forcemeat for Turtle.—One pound of 
 fine fresh suet, one ounce of ready- 
 dressed veal or chicken, chopped fine, 
 crumbs of bread, a little shalot or onion, 
 salt, pepper, nutmeg, mace, pennyroyal, 
 
 
 

 
 FOR 
 
 paretey and lemon-thyme, finely shred. 
 eat as many fresh eggs, yolks and 
 whites, separately, as will make the in- 
 gredients intoa moist paste; roll it into 
 small balls, and boil them in fresh lard, 
 putting them in just as it boils. When 
 they are of a light brown colour, then 
 take them out and drain them before the 
 fire. If the suet happens to be moist or 
 stale, it will be necessary to use a great 
 many more eggs. 
 
 _ Balls made this way are remarkably 
 light, but rather greasy; some people 
 prefer them with less suet and eggs. 
 
 Forcemeat Patties.—Make a farce the 
 same as for Raw Forcemeat Pie, only 
 chop it smaller, and let the crust be a 
 rich puff-paste ; cut it to the size of the 
 palin geeics, fill them with the farce, 
 
 eing first rubbed with butter; cover 
 them with puff-paste, and let them bake 
 in a moderate oven for about three 
 quarters of an hour; when ready to serve, 
 add a little warm cullis with the squeeze 
 of a lemon. 
 
 Forcemeat fur Pies.—Vake a pound 
 of fillet of veal, a quarter of a pound of 
 fresh pork, and some beef marrow ; sea- 
 son with pepper, cloves, and grated nut- 
 meg; then add some veal sweetbreads, 
 truffles, and mushrooms, mincing up 
 the whole together very fine. Instead of 
 veal, you may use, if you please, the 
 white part of any poultry or game, or 
 both ja equal quantities, and instead of 
 pork, sausage meat. It is with this stuf- 
 fing or forcemeat that meat pies are gar- 
 nished. If you desire to make this force- 
 meat into balls, add the yolks of eggs, 
 and roll them in flour. 
 
 Forcemeat FPie.* — Take any sort of 
 meat, either atender piece of beef, fillet of 
 veal, leg of mutton, game, or poultry, and 
 chop it up with the same quantity of beef 
 suet, parsley, young-onions, and mush- 
 rooms shred fine, and season with salt 
 and mixed spices, moistening with two 
 eggs, mixed with half a pint of cream. 
 When the forcemeat is finished, cover 
 the bottom of a pie-dish with paste, and 
 put the forcemeat over it about the thick- 
 ness of an inch, completing the pie the 
 same as all others. Let it bake fortwo 
 hours, but if made of beef or mutton, 
 still longer. When it is done open the 
 pie, cut the forcemeat into squares, skim 
 offthe fat, and put in a good cullis. 
 
 Forcemeat (Raw) Pie.—Take fillet of 
 veal chopped, with calf ’s-udder scalded, 
 raw breasts of poultry, beef suet, sweet 
 herbs, pepper, salt, nutmeg, and two 
 or three raw eggs; when well pounded, 
 and seasoned, make it into balls, or into 
 the shape of sausages; put them into the 
 pie, and if you choose you may add arti- 
 
 ( 247 ) 
 
 FOW 
 
 choke-bottoms, mushrooms, truffles, 
 sweetbreads, &c., with some butter 3 
 finish the same as all other pies. 
 
 Forcemeat for Pike, Haddock, and 
 small Cod.—Take equai quantities of fat 
 bacon, beef suet, and fresh butter, some 
 parsley, thyme, and savory, a small 
 quantity of onion, and a few leaves of 
 scented marjoram, shred fine, and one or 
 two anchovies, a little salt and nutmeg, 
 and some pepper. Oysters will be a 
 great improvement, either with or with- 
 out anchovies; add bread-crumbs, and 
 an egg to bind. 
 
 Forcemeat (Portuguese) for Baked 
 Soles.—Pound cold beef, mutton, or veal, 
 alittle; then add some fat bacon that has 
 been lightly fried, cut small, and some 
 onions, a little garlic or shalot, some 
 parsley, anchovy, pepper, salt, and nut- 
 meg; pound the whole fine with a few 
 bread-crumbs added to it, and bind with 
 the yolks of twe or three eggs. 
 
 FOWLS, Directions for choosing and 
 dressing.—When a cock is young, his 
 spurs are short; take care that you are 
 not deceived by their having been cut or 
 pared, a trick that is often practised.’ If 
 fresh their vent will be close and dark. 
 Hens are best, just before they begin to 
 lay, and yet are full of egg; if they are 
 old, their combs and legs are rough. 
 
 All poultry should be very carefully 
 picked, every plug removed, and the 
 hair nicely singed with paper. 
 
 The cook should be careful in drawing 
 poultry of ali sorts, not to break the gall- 
 bag, for no washing will take off the bit- 
 ter where it has touched. 
 
 If for reasting, black-legged fowls are 
 the most moist. <A good-sized fowl will 
 take from three quarters of an hour to 
 an hour in roasting, a middling-sized one 
 about halfan hour, and a very small one, 
 or chicken, twenty minutes. 
 
 Tame fowls require more roasting, and 
 are longer in heating through than 
 others. All sorts should be continually 
 basted, that they may be served with 
 a froth, and appear of a fine colour. 
 The fire must be very quick and clear 
 before any fowls are put down. Serve 
 with egg sauce, bread sauce, or garnished 
 with sausages or scalded parsley. 
 
 A large barn-door fowl], well hung, 
 should be stuffed in the crop with sau- 
 sege-meat, and served with gravy in the 
 dish, and with bread saure. 
 
 The head should be turned under the 
 wing, like a turkey. 
 
 For boiling, choose those that are not 
 black-legged ; pick them carefully, singe, 
 wash, and truss them. Flour them, and 
 put them in boiling water; a good-sized 
 one will be done in half an hour. 
 
 
 
FOW. 
 
 Serve with parsley and butter; oyster, 
 lemon, liver, or celery sauce. 
 dinner, ham, tongue, or bacon, is com- 
 inonly served with them. ik 
 
 Fowls are trussed in the same manner 
 as chickens (See Chickens). 
 
 Fow.s (Béchamelle of) au Gratin.*—_| 
 
 Put half a dozen spoonsful of béchamelle, 
 and a piece of jelly into a saucepan; let 
 it boil, and stir it constantly with a wooden 
 spoon; take the remains of some roasted 
 fowls, and having minced it very small, 
 put it into the béchamelle ; stir it lightly, 
 and then pourit into a silver dish; beat 
 up the white of an egg, spread it over the 
 mince, strew on it grated bread-crumbs, 
 and Parmesan cheese; pour a little melt- 
 ed butter over the whole, and colour it 
 with a salamander. 
 
 Fowts Boiled with Rice.—Stew a fowl 
 in some well skimmed clear mutton 
 broth, and seasoned with onion, mace, 
 pepper, and salt. About half an hour 
 
 efore it is ready, put in a quarter ofa 
 pint of rice well washed and soaked. 
 Simmer till tender; then strain it from 
 the broth, and put the rice on a sieve 
 before the fire. Keep the fowl! hot, lay 
 it in the middle of a dish, and the rice 
 round it without the broth. The less 
 liquor the fow! is done with, the better. 
 Serve with gravy, or parsley and butter 
 for sauce. 
 
 Fowt, Boudins of * — Sprinkle some 
 flour ona table, and lay on it some farce 
 
 a& Queneiles, make into whatever forms | 
 
 you may think proper, and poach them; 
 then drain, and cover them with bread- 
 crumbs; broil and serve them ona half! 
 glaze. 
 - Fowt a la Braize.—Truss a fowl the 
 game as for boiling, and coverit all over 
 with thin slices of bacon. Wrap round 
 it beet-leaves, then in veal caul, and put 
 it into a large saucepan with three pints 
 of water, a glass of Madeira, a bundle of 
 sweet herbs, a few blades of mace, and 
 half a lemon. Stew it till it is quite 
 tender ; then take it up and skim off the 
 fat; thicken the gravy with flour and 
 butter, and strain it through a hair sieve; 
 putto it a pint of oysters and atea-cupful 
 of thick cream. Keep shaking your 
 tossing-pan over the fire, and when it 
 has simmered a little, serve up your 
 fowls with the bacon, beet-leaves, and 
 eaul still un, and pour the sauce hot over 
 it. Garnish with barberries, or red 
 beet-root. 
 
 Fow.d la Braize.—Truss a fowl the 
 same as for boiling, season the inside 
 with pepper and salt 5; put at the bottom 
 
 of the vessel a slice or two of beef, lay | 
 
 over the fowl some thin slices of lean 
 bacon, and bits of veal, an onion stuck 
 
 ( 248 ) 
 
 If for. 
 
 
 
 FOW 
 
 with cloves, a bunch of sweet herbs, a 
 carrot, half alemon, pepper and salt; set 
 
 this over a slow fire for ten minutes, then — 
 put ta it about three pints of beef broth a 
 or warm water; warm aglassofMadeira 
 and pour in; stew this till the fowl is _ 
 
 tender, strain the gravy through a piecé 
 
 of dimity, the rough side upwards, first — 
 
 dipped in cold water; mix a little flour 
 
 with it, boil it up, and serve it over the © 
 
 fowl. Oysters are a great addition. 
 
 Fowts Broiled. —Take a large fowl, 7 
 
 and cutit into four quarters, put them 
 ona bird-spit, and tie that on another 
 spit, and half roast; or half roast the 
 whole fowl, and finish either on the grid- 
 iron, by which means it will be less dry 
 than if done wholly on the gridiron. If 
 you half roast the fowl whole, it must be 
 split down the back afterwards, then pep- 
 pered, salted, and broiled. 
 
 Fow. Brotled.—tplit them down the 
 back, well salt and pepper them; then 
 broil them. Serve with mushroom 
 sauce. 
 
 Fowt a@ Campine, with raw Onions.— 
 Truss a fowl with the legs outward, and 
 roast it. It must be of a good colvuur. 
 When done, slit the breast, cut raw 
 
 onions in slices, which you should intre- 
 
 duce into the slits you have made, and 
 send it to table with a brown pozvrade 
 highly seasoned, and very hot. 
 
 Fowt, Capilotade of.*—Take the re- 
 mains of a ready dressed fowl, and put 
 them into a stewpan; then do up some 
 parsley, shalots, and four mushrooms, 
 all shred small, in a little butter; as soon 
 as the latter becomes liquid, add four 
 ladlesful of espagnole, and two of con- 
 sommé, reduce, and skim it; pour it on 
 your fowl, set it on the fire to simmer for 
 a quarter uf an hour, before you send it 
 to table. 
 
 Fow.u (cold) to Dress.—-Cut a fowl into 
 quarters, and beat up one or two eggs$ 
 grate in a little nutmeg, put in a little 
 sauce, some chopped parsley, and a few 
 bread crumbs; beat them well together, 
 and dip the fowl into this mixture; then 
 fry them ofa fine light brown; prepare a 
 little good gravy, thickened with a little 
 flour, and put in a spoonful of ketchup: 
 lay the fried fowl in a dish, and pour the 
 gravy over it; you may garnish with 
 Jemon or a few mushrooms. 
 
 Fowts, Collops of.*—Take some puff 
 paste, roll it out very thin, and lay on 
 half of it, at intervals, some small pieces 
 of guenelie farce, moisten the paste round 
 each portion, and fo!d the remainder over 
 it, press it down, and then either witha 
 paste-cutter, or a knife, cut in semicir- 
 cles; fry them, and serve with bunches 
 of fried parsley. 
 
 
 

 
 FOW 
 
 . Fowt Cream.*—Pound the white parts 
 of some roasted fowls, with a quarter of 
 a pound of sweet almonds; when it be- 
 comes a fine paste, dilute it with half a 
 
 int of cream; strain, and then cook it 
 in the bacn marie. 
 
 Fowt @ la Créme.—This dish is made 
 of a cold fowl, either roasted or stewed; 
 you take off the breast and fleshy part of 
 the fowl, by cutting itsquare all through, 
 with a little bread toasted, and dipped in 
 butter, stop the aperture; then fill the 
 
 fowl with farce a la créme; then make 
 a kind of wall round the fowl with but- 
 tered paper, cover the same with bacon, 
 to prevent the fowl from getting too 
 much colour. Ifthis dish is to be placed 
 on the flanks of the table in the second 
 course, some of the same farce may be 
 served on toasts cut in the shape of 
 hearts or lozenges, which are called 
 témvins. These are to be baked in the 
 oven, the same as the fowls, and the fat 
 to be well drained: serve with a thin 
 espagnole sauce, or velouté. The toast 
 must be fried before the farce is put over 
 its 
 
 Fowt, Cromasquis of.—This dish is pre- 
 pared in the same manner, as the cro- 
 eae of fowls; but each ball is wrapped 
 n thin slices of cold calf’s udder. Fry 
 them, and serve on fried parsley. 
 
 Fowt, Croquettes of.*—Take all the 
 meat from a fat chicken, remove the 
 sinews, and skin, mince it very small; 
 put into a saucepan two ladlesful of 
 velouté ; when well reduced, add the yolks 
 of four eggs, then the mince; mix them to- 
 gether, and then take it from the fire; 
 make it into balls the size of walnuts, 
 which, (when cold), roll in bread crumbs, 
 give them rather a long than round form, 
 dip them in egg, bread them a second 
 time, and fry them in hot frz‘ure. 
 
 _ Fowts Davenport Fashien.—Let young 
 fowls hang a night; take the livers, 
 hearts, and most tender parts of the 
 izzards, shred very small, with half a 
 handful of young clary; an anchovy to 
 each fowl, an onion, and the yolks of four 
 eggs, boiled hard, with pepper, salt, and 
 mace, according to taste. Stuff the fowls 
 with this, and sew up the vents and necks 
 quite close, to prevent the water from 
 getting in; boil them in salt and water, 
 till almost done; then drain them, and 
 put them into a stewpan, with asufficient 
 uantity of butter to brown them. Serve 
 igi with melted butter, and a spoonful 
 of any catsup you please, in the dish. 
 Fow.t @ /a Dreux.—The fowl. being 
 trussed, if you wish to give additional 
 firmness to the skin and flesh, have some 
 boiling water ready, then lay hold of the 
 fowl by the saddle, dip the breast in the 
 
 ( 249 ) 
 
 FOW 
 
 water, and then dip it in cold water; 
 when the fowl is quite cold, cut some ham 
 into long squares; lard the breast of the 
 fowl in imitation of a draft-board, put it 
 into a stewpan, trimmed all round with 
 fat bacon, and moisten with pocle, there 
 must be a brisk fire over it, and a slow 
 one under it, as it will be sufficiently 
 done in three quarters of an hour at the 
 most. Dry the bacon with a salamander, 
 glaze of a good colour, and serve with @ 
 sauce @ l’allemande. 
 
 Fowt (fillets of ) en Chemise.*—Take 
 
 as many fillets of fowl] as you may require, 
 and cut them into thin slices; make a 
 good farce, in which roll each of the slices, 
 so that they may be completely wrapped 
 in; enclose these little fillets each in a 
 piece of caul, place them en a skewer, 
 and roast them. Serve them with veal 
 gravy, or fowl consommé. 
 
 Fow1., (fillets of ) Larded.*—Take the 
 fillets from three fine fowls, leaving on 
 the ends ef the pinions, trim, and lard 
 them; stick the end of the pinion under- 
 neath each, to give them a better form 5 
 butter a stewpan, put into it three ladles- 
 ful ofjelly,on which place your fillets,with 
 a piece of buttered paper; set the stew- 
 pan on the fire, and let it boil, but not 
 too fast; cover the lid with fire, ard if in 
 three quarters of an hour your jelly be 
 not sufficiently reduced, make a better 
 fire, and let it stand a quarter ofan hour 
 longer. Dip the larded side of your fil- 
 lets into the jelly, and serve them with 
 an espagnole travaillé underneath : to 
 which may be added the jelly your fillets 
 were cocked in. 
 
 Fowt Ferced.—Take a large fowl, pick 
 it clean, cut it down the back, draw it, 
 then take off the skin whole, cut the flesh 
 from the bone, and chop it up with halfa 
 pint of oysters, an ounce of beef merrow, 
 and a little pepper and salt, mix it up 
 with cream, lay the meat onthe bones, 
 draw the skin over it and sew up the 
 back, cut large thin slices of bacon, lay 
 them over the breast of the fowl, and tie 
 the bacon on with packthread. It will 
 take an hour to roast before a moderate 
 fire. Make a good brown yravy sauce, 
 pour it in the dish, take the bacon off, 
 lay the fowl in the gravy, and serve. 
 Garnish with oysters, mushrooms, or 
 pickles. ‘ 
 
 Fown en Fricandeau.—Cut a fowl in 
 two, and bone it thoroughly, make a 
 forcemeat of a sweetbread, cut into large 
 dice, a few fat livers, truffles, or mush- 
 rooms, or both, chopped parsley, shalots, 
 and seraped bacon, mixed with the yolke 
 of three eggs, pepper, and salt; fill the 
 fowl with this farce, sew it up, and give 
 it a fry in butter for a moment; then 
 
 
 

 
 FOW 
 
 broth, with a few slices of veal and bacun : 
 when done, sift and skim the sauce, reduce 
 it to acaramel, and ylaze the fow! with 
 it. Serve with whatever sauce you think 
 proper. 
 
 Fow.t Fried, & l Indienne.—Slice some 
 onions and fry them in lard till they be- 
 eome of a nice brown colour, adding a 
 pinch of flour ; when the onions are sut- 
 ficiently done, take them out with the 
 skimmer, and keep them hot. Have 
 ready a fowl cut up as for fricassee, and 
 the pieces blanched in boiling water. Put 
 the pieces of fowl inthe lardin which the 
 onions were fried, .till they also become 
 of a nice colour; then pour upon them 
 some stock, addingsalt, allspice, Cayenne 
 pepper, and a little turmeric or Indian 
 saffron; when the fowl is done enough, 
 put in the fried onions; boil the whole 
 for two or three minutes, and serve, send- 
 ing up, separately, a dish of rice, &@ la 
 Créole. 
 
 Fow. with the Flavour of Game.— 
 Take a rabbit that has been kept a long 
 time, and cut the meat of it into thin 
 slices, lay them on a dish, and season 
 them with pepper and salt, chopped par- 
 sley, chibbol, shalots, and a little sweet 
 oil; splita fowl at the back, bone it all 
 to the legs and wings, stuff it with this, 
 then sew it up, and give it its natural 
 form; braize it with slices of veal and 
 ham, covered over with slices of bacon ; 
 soak it about a quarter ofan hour; then 
 add a glass of white wine, a little broth, 
 a bundle of sweet herbs, pepper, and 
 salt. When done, sift and skim the 
 sauce} adda little cullis, and serve it 
 over the fowl. . 
 
 Fowt, Glazed. — This is brazed and 
 glazed in the same way as Fowl en Fri- 
 eandeau, only with this difference, that 
 itis done without stuffing. Serve with 
 its own sauce, or any other, if you like 
 it better. 
 
 Fow. wth its own Gravy.—Truss a 
 fowl the same as for boiling, lard it 
 guite through with bacon, ham, and par- 
 sley; put it in a pan with a little butter, 
 two or three slices of peeled lemon, a 
 bundle of sweet herbs, three cloves, 
 sliced onions, carrots, pepper, salt, a 
 little stuck, and a glass of white wire; 
 stew them gently till they are done; 
 skim and strain the sauce, and serve it 
 with the fowl. 
 
 Fowu (Guinea and Pea).—They eat 
 much the same ag pheasants. They 
 should be dressed in the same manner, 
 except when larded; then, of course, they 
 require no bacon to be laid over them. 
 
 ow, Hashed.—Cut it into pieces, and 
 put it into some gravy with a little cream, 
 
 ( 250 ) 
 
 lard it like a fricandeau; braise it in | 
 
 FOW 
 
 catsup, grated lemon-peel, and nutmeg, 
 a few oysters and their liquor, a bit of 
 butter mixed with flour ; keep it stirring 
 until the butter is melted, lay sippets in 
 a dish, putin the hash and serve. __ 3 
 Fowt as a Hedge-hog.—Make a fare 
 with the liver Siopaak. scraped bacon, 
 
 | parsley, shalots, pepper and salt, and 
 
 stuff a fowl with it; truss it the same as 
 for roasting, give it a few turns over the 
 fire in butter; then lard it close with 
 slices of ham and bits of truffles, to stick 
 pretty far out; roast it, basting often 
 with good oil. Serve with consommé and 
 cullis sauce, and a little juice of lemon. 
 
 Fowt (Hodge-podge of).—Cut a fowl 
 into quarters, and braize it with pickled 
 pork; make a good ragofit with small 
 onions, all sorts of roots cut differently, 
 and the braized pork ; intermix all well 
 on the dish, and serve with a thick cullis 
 sauce. You may put to it any sort of 
 meat you choose, taking care that the 
 hardest kind is boiled proportionably. 
 
 Fowt (Legs of } upon Ashes.—Garnish 
 a stewpan with slices of veal, and a good 
 slice of ham; put the legs of fowls upon 
 these, being first larded, through and 
 through, with well seasoned lardons; add 
 a tea-spoonful of brandy, and cover the 
 whole with slices of bacon, and over that, 
 white paper; simmer both, under and 
 over, they will furnish sufficient sauce, 
 which must be properly sifted ; but if not 
 a sufficient quantity, add a little cullis, 
 and one squeeze of lemon. , 
 
 Fowt (Legs of), Garnished. —Braize 
 four legs of fowis, with a dozen of small 
 onions, broth, a few slices of bacon, a 
 bundle of sweet herbs, two cloves, thyme, 
 and bay-leaves: when it is half done, 
 add an eel, cut in pieces, six cray fish, 
 half a glass of white wine, pepper and 
 salt; let it braize slowly: when all is 
 done, take the bottom of the braize, sift, 
 and skim it very clean from fat; add a 
 few spoonsful of cullis, (two or three), 
 and reduce it to the consistence of a 
 sauce ; intermix the fowl! and other things 
 properly on the dish, with the onions, 
 and a tew bits of fried bread; pour the 
 sauce over all, with a lemon squeeze. 
 
 Fow. (Legs of) au Prince.—Soak a 
 few anchovies and bits of fresh ham, cut 
 as for larding, and when you think they 
 have lost their saltness, drain them; 
 lard as many legs of fowl as will make 
 a good sized dish, marinade them some 
 time, with a glass of white wine, a lemon 
 cut into slices, pepper and salt; make a 
 stuffing with butter, chopped parsley, 
 shalots and capers; put each leg intoa 
 bit of puff-paste, together with the mari- 
 nade, mixed with the stuffing ; bake them 
 in a slow oven; and when done, take off 
 

 
 FOW 
 
 the puff-paste, and serve with a good 
 sauce. 
 
 Fow.t (to marinade).— Take a large 
 fowl, and with your finger raise the skin 
 from the breast bone. Cut a veal sweet- 
 bread very small, a few oysters, a few 
 mushrooms, an anchovy, some pepper, 
 a little nutmeg, some lemon-peel, and a 
 small! portion of thyme. Chop all small, 
 and mix it together with the yolk of an 
 egg 5 stuff it in between the skin and the 
 flesh, being very careful not to break the 
 _ skin, and then fill the body of the fowl 
 with oysters. Then lard the breast of 
 the fowl with bacon ; cover it with paper, 
 and roast it. Make a good gravy. Gar- 
 nish with lemon, and send it to table. 
 
 Fowt (Moor or Moor Game).— Moor 
 
 fowl should be treated the same as par- 
 tridges ; sometimes a bit of bread, fried 
 brown in butter, is served under them. 
 - Fowt (Moor), with Red Cabbage. — 
 Truss the moor game as for boiling; 
 put them on with a little soup; stew 
 them for half an hour; cut a stock of red 
 cabbage in four quarters, put it to the 
 moor fowl; season with white pepper 
 and salt, a small bit of butter rolled in 
 flour, and a glass of red wine. Lift out 
 the cabbage, and arrange it neatly in the 
 dish, the moor fowl on it. Pour the 
 sauce over them, and garnish with small 
 slices of fried bacon. 
 
 Fowt (Moor, or Moor Game), to Pot. 
 —Pick, singe, and wash the birds nicely; 
 then dry them; and well season them 
 inside and out, pretty high, with pepper, 
 mace, nutmeg, allspice, and salt. Put 
 them in as smalla pot as will hold them; 
 cover them with butter, and bake them 
 in a very slow oven. When they are 
 cold, take off the butter ; dry them from 
 the gravy, and put one bird into each 
 pot; they should just fit. Add-as much 
 more butter as will cover them, being 
 very careful that it does not oil. The 
 best method ef warming it is by putting 
 it in a basin, and setting the basin in hot 
 water. 
 
 Fowt with Olives.—Truss and dress a 
 fowl] the sameas Fow/ a la Dreux. Then 
 take some olives, which should be 
 blanched till they are no longer briny. 
 Next boil them in a thin Kspagnole. 
 Skim the sauce, and add a littie lemon- 
 juice, and pour it under the fowl. Serve 
 with some stuffed olives, without stones. 
 Turn the olives with a knife, so as to 
 take out the stones, and leave the olives 
 whole. p j 
 
 Fowt (Panada of).— Boil a bit of 
 crumb of bread in some good broth, add 
 - to it the breast of a couple of fowls, 
 
 -roasted, and very finely pounded; sift 
 all together in a cloth, with strong 
 
 ( 251 ) FOW 
 
 consistence you would have it. 
 Fowts with Rice, called Pillace.—Boil 
 
 pressing, and add broth according to the 
 
 |a pint of rice in as much water as will 
 
 cover it, with black pepper, a few blades 
 of mace, and half a dozen cloves, tied up 
 in a bit of cloth; when the rice is tender, 
 take out the spice; stir in a piece of bute 
 ter; boil a fowl and a piece of bacon; 
 lay them in the dish, cover them with 
 the rice: lay round the dish, and upon 
 the rice, hard eggs, cut in halves, quar- 
 ters, and lengthways, with onions, first 
 boiled, and then fried. 
 
 Fowt (Pudding of) @ la Reine.—This 
 dish is made of cold fowls. Take the breast 
 and fleshy parts of several fowls, and cut 
 them into small dice, all of an equal size. 
 Throw these dice into a reduction of 
 velouté, and season them well; then put 
 them into a dish that they may cool. 
 When this preparation is quite cold, cut 
 it into two equal parts, which you 
 must make into puddings of a long shapey 
 the size of the dish; roll them in 
 crumbs of bread ; then dip them into egg, 
 and roll them again in bread. You must 
 be careful that the extremities are well 
 eovered with the crumbs, otherwise they 
 will break in the frying-pan. When 
 they are fried to a good colour, drain 
 them, wipe off the grease with a clean 
 towel, and serve with a thin velouté, or 
 green parsley fried between. 
 
 Fowt (Purée of).* — Take all the 
 white part of three cold roast fowls, and 
 pound it; then add about an ounce of 
 cali’s udder, a little salt, pepper, and 
 nutmeg; pound them all together until 
 well mixed. Dissolve two spoonsful of 
 white jelly or consommé, and three of 
 béchamelle or velouté ; and when liquid, 
 add to it the pounded meat; stir them 
 together over the fire, but do not let it 
 boil 3 strain it into another vessel, and 
 keep it hot in the bazn-marie: serve it 
 with bread in the usual manner. 
 
 Fowts (Quenelles of).* — Take the 
 breasts of iour fowls, and scrape the 
 meat off with a knife; pound it well, 
 and pass it through a quenelle sieve into 
 a plate: soak the crumb of a French 
 roll in milk till quite soft, then put it 
 into a cloth to press out all the moisture, 
 and pound as much of that as you have 
 meat; then take an equal quantity of 
 butter, and beat it up with the bread, 
 until the butter cannot be distinguished, 
 when the fowl should be added, and alk 
 three ingredients pounded together ; to 
 this put four yolks of eggs, or more if 
 necessary, salt, pepper, and nutmeg5 
 when the whole is well pounded, whip 
 the whites of two eggs, and mix them 
 in lightly; poach a little of it to try if 
 
 
 

 
 FOW. 
 it be sufficiently seasoned, and then set 
 it aside for use. 
 
 Fow. ( Quenelles of ).*—Take a dessert 
 spoontul of farce @ guenelles, and smooth 
 it with the blade of a knife, in warm 
 water; lay iton a buttered saucepan-lid, 
 and when you have done as many as you 
 wish to have, put them gently into boil- 
 ing water, with a little salt in it, and set 
 them by the side of the stove that they 
 may not boil too fast; turn them lightly 
 with the back of a spoon, and when they 
 begin to swell, drain them on a cloth; 
 dish, and pour over them a reduced fowl 
 consommeé. 
 
 Fowts Roasted.—Well pepper and salt 
 the fowls before you spit them}; roast 
 them before a clear fire; froth them up 
 when nearly done, by sprinkling them 
 over with flour and salt, and basting them 
 with butter. When done, be careful in 
 taking out the skewers. Serve them with 
 very good clear gravy in the dish, and 
 bread or egg sauce in a boat. 
 
 Fowt Roasted with Chesnuts.—Roast 
 some chesnuts very carefully, so that 
 they may not be burnt, then take off the 
 skins, and peel them. ‘Take about a 
 dozen of them, cut them small, and 
 bruise them in a mortar. Parboil the 
 liver of a fowl; bruise it, and cut about 
 a quarter of a pound of ham or bacon, 
 and pound it. Then mix them all to- 
 gether. with a good quantity of chopped 
 parsley, sweet herbs, some mace, pepper, 
 salt, and nutmeg. When these are all 
 well mixed together, put it into your 
 fowl, and roast it. The best way of doing 
 this is to tie the neck, and hang it up by 
 the Jegs to roast, with a string, and then 
 baste it with butter. For sauce, take the 
 rest of the chesnuts, peel and skin them, 
 put them into some good gravy, witha 
 little white wine ; and thicken it with a 
 piece of butter rolled in flour. Then 
 place your fowl in the dish; pour in the 
 
 - sauce; garnish with lemon, and serve. 
 ' Fowus Roasted to eat like Pheasant.— 
 
 a ‘They must be full grown ; leave the heads 
 
 on; truss them like pheasants; lard 
 them with bacon, and roast them. Serve 
 
 them with gravy and bread sauce. 
 
  Fow.u Roasted with a Ragott of Oys- 
 _ters.—Make a forcemeat, to which add 
 ‘a dozen oysters; stuff the craw; cover 
 the breast of the fowl with slices of bacon, 
 then asheet of paper; roast it; take some 
 - cullis, or good gravy, put in some oys- 
 ters, with their liquor strained, a little 
 mushroom- powder, or catsup, lemon- 
 juice, thicken it with flour; add cayenne 
 and salt; boil it up: when the fowl is 
 roasted, take off the bacon, and serve the 
 sauce in the dish. 
 Fowu (Salad of ).*—Cut up a couple 
 
 ( 252 ) 
 
 FOW | 
 
 of cold roasted fowls; take off the 
 skin, and trim them; lay them in a deep 
 dish, with salt, oil, and vinegar; when 
 they have soaked in this a short time, 
 place the fowl on a dish, round which 
 
 lay some lettuces, well washed and cut — 
 in quarters, hard eggs also, quartered, 
 
 fillets of anchovies, gherkins, eapers, an 
 
 a ravigotte.. Pour the dressing over the — 
 
 whole, and serve. | : 
 
 Fow ts 7x the Form of a large Sausage. — 
 
 —Cut a fowl in two, bone it, and flatten 
 the meat with a roller; put some force- 
 meat upon each half, made of breast of 
 fowl roasted, bread crumbs soaked in 
 
 cream, scraped bacon, udder, parsley, 
 
 shalots, salt, and fine spices, mixed with 
 the yolks of three eggs; tie up the pieces 
 in the form of large sausages, wrap them 
 in slices of bacon, and then in pieces of 
 linen cloth; braze them in broth, with a 
 glass of white wine, a bundle of sweet 
 herbs, whole pepper, salt, sliced onions 
 and carrots. -When they are done, untie 
 the cloth, take off the bacon; squeeze 
 them gently between a cloth, to press 
 out the fat; and serve with what sauce 
 you chocse. 
 
 Fow. (Souflé of ).*— Pound the fillets 
 of four roasted fowls, about two ounces 
 
 of calf’s udder, salt, and pepper 3 whien. 
 
 these are well beaten, put them intoa 
 
 stewpan, with four ladlesful of velowté ;. 
 
 make it quite hot, (but not to boil), and 
 then pass it through a sieve into a basin 3 
 
 add to it the yolks of five eggs, and the 
 
 whites of two, whipped as for biscuits. 
 Cement fried bread round the edge ofa 
 dish; pour in the souwglé, smooth the 
 surface, and put it into an oven; as soon 
 as it.has risen properly, and is firm to 
 the touch, take it out, and serve it in- 
 stantly. 
 Fowx Stewed.—Truss a fow] the same 
 as for boiling; put it into a stewpan, 
 with a bit of butter, chopped parsley, 
 shalot, and mushrooms; stew itona slow 
 fire about a quarter of an horr, turning 
 it often. Then put it into another stew- 
 
 ‘pan, with slices of veal and ham, and all 
 
 the first seasoning. Cover it with slices. 
 of bacon ; stew it gently for a quarter ofan 
 hour longer, then add a little whoie pep- 
 per, and some salt, a little stock, and 
 some white wine, and finish it on a 
 slow fire; then skim and strain the 
 braise.. When done, squeeze in the juice 
 of a lemon ; wipe the fowl clean from the 
 fat, and serve. 4s) CBRE 
 
 Fowi Stewed.——Place four clean 
 skewers at the bottom of a steperene 
 place the fowl upon them. Pant in a 
 quart of gravy, a bunch of celery, cut 
 small, and washed very clean, and two or 
 three blades of mace. Let it stew 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 FOW 
 
 ‘gently till there remains onlyjust suffi- 
 cient for sauce; then add a good piece of 
 butter rolhed in flour, two spoonsful of 
 ‘red wine, the same quantity of catsup, 
 -anda sufficient quantity of pepper and 
 ‘salt to season it. Place the fowl ona 
 dish, and serve the sauce over it. 
 
 Fow. Stuffed with Black Pudding Pre- 
 
 ‘paration.—F ry two fine chopped onions 
 in butter till they are almost done; then 
 ‘add chopped parsley, -shalots, a little 
 ‘pounded coriander seed, pepper and salt, 
 alf a pound of tripe or marrow, the 
 ‘yolks of four raw eggs, and half a pint of 
 ‘hog’s blood; thicken it over the fire 
 ‘without boiling ; take out the breast-bone 
 of a fowl, and stuffit with this prepara- 
 tion ; sew it up, and roast it with bacon 
 and paper tied over it; serve with cullis 
 -and consommé for sauce. 
 
 Fowxis Stuffed or Forced.—Make a 
 forcemeat with half a pound of beef-suet, 
 as much crumb of bread grated fine, the 
 
 -meat of a fowl cut very small; beat 
 ‘these ina mortar, and a pound of veal 
 ‘with them, some truffles, morels and 
 ‘mushrooms cut small, a few sweet herbs 
 and parsley shred fine, some grated nut- 
 ‘meg, pepper, sa!t, and lemon-peel grated} 
 -bone your fowls, fill them with the force- 
 meat, and roast them. Serve with good 
 ‘gravy, with truffles and morels. The 
 fowls may be larded if you choose. 
 
 Fowi ad la Tartare.—Take a fine fowl, 
 
 turn in the Jegs as usual, then cut it in 
 ‘two, take the bones off from the back, 
 -cut the breast off, break those of the legs, 
 flatten the fowl with the back of your 
 knife, and season it with salt and pepper; 
 then dip it in clarified butter, and next 
 into bread-crumbs, equally on all sides. 
 “Next broil it up to a fine colour, on a 
 slow fire, that it may be done thoroughly. 
 Send it up with a brown Jtakenne. 
 ‘Thrust your knife into it to ascertain if 
 it is well done; it requires an hour, or at 
 least three quarters, to be done properly. 
 
 Fown with Trufies.—Truss a large 
 fowlas for boiling, put truffles into the 
 inside well stewed, and prepared; then 
 put it on the spit, witha slice of fat ba- 
 ‘con on the breast, and paper tied over 
 that ; roastit well, set it on the dish, 
 garnish it with truffles in sauce @ l’espag- 
 nole, or brown sance, and serve. 
 
 Fowt (/Wild).—The flavour of wild 
 fowl is preserved better by not stuffing 
 them; put into each, pepper, salt, anda 
 bit of butter. 
 
 Wild fowl do not require so much 
 dressing as tame; they should be done 
 of a fine colour, and nicely frothed. A 
 rich brown gravy should be served in 
 the dish, and when the breast is cut into 
 
 slices, before it is taken fromthe bone, 
 
 ( 253 ) 
 
 FOW 
 
 it will be much improved by a squeeze 
 
 oflemon, some salt and pepper. 
 
 If you wish to take off the fishy smell 
 which these birds frequently have, put 
 an onion, salt, and hot water into the 
 dripping pan, and for the first ten mi- 
 nutes baste them with this; then re- 
 move the pan, and keep constantly bast- 
 ing with batter. ON 
 
 Fow. (Wild) Pie—The fowl should 
 be trussed like a duck for a pie (or for 
 any thing else) larded with anchovies, 
 seasoned with pepper, salt, and sweet 
 herbs; put a good quantity of butter 
 into the pie, and finish the same as all 
 others. . ae 
 
 Fowu (Wings of) Larded.*—Take as 
 many wings of fowl as you may require, 
 lard, and put them into a saucepan, with 
 a Slice of veal, a little streaked bacon, 
 and sweet herbs; when sufficiently done, 
 lay them in a dish on any vegetable you 
 please (previously boiling them in good 
 broth), and serve them as a side dish. 
 
 There are various other ways of send- 
 ing the wings of fowl to table; but they 
 are generally cooked as above, or accord- 
 ing to the taste and fancy ; only two.or 
 ears recipes are, therefore, introduced 
 
 ere. 
 
 FKowus (Wings of ) au pain de beurre.* 
 —Boil the wings in broth, with some 
 onions, a bay-leaf, salt and pepper, when 
 done and quite cold, wrap each wing in 
 alarge slice of butter, which must be 
 pretty firm ; if it should be soft, work a 
 proper quantity of flour into it, to bring 
 it to the right consistence ; whenall the 
 wings are covered, lay one over the 
 other, press the whole together lightly, 
 80 that it only forms one piece; then dip 
 your hands in flour, that in smoothing 
 this piece the butter may not adhereto . 
 them; then set itin a cool place for half 
 an hour. Inthe meanwhile prepare ‘a 
 quantity of bread-crumbs well dried in 
 the oven, and having fastened the but- 
 tered wings toa spit, put them before a 
 slow fire, take a handful of the bread- 
 crumbs, and when the butter begins to 
 melt, shake them over it, and continue 
 this operation till the butter has taken 
 up all the crumbs, and no longer runs, 
 when it may be put nearer the ‘fire to 
 finish the cooking ; take care to keep the 
 whole of aclear equal brown. — ~ 
 
 Fowt (Wings.of) a la Provengale.*— 
 Lard the wings with small pieces of an- 
 chovies, instead of bacon, and cook them 
 ina closely covered saucepan, with some 
 streaky bacon, artichoke bottoms, aspa- 
 ragus tops, and garlic, a sufficient quar~ 
 tity of broth, and seasoned with salt, 
 nutmeg, ginger and pepper. When quite 
 gala a pe out the wings, and lay them 
 
FRA 
 
 ina dish; add alittle veal gravy to the 
 liquor, reduce it to the proper consis- 
 tence, and pour it very hot over the 
 
 wings. The garlic, ginger, and pepper 
 may be omitted at pleasure. | 
 
 Fowu (Wings of ) en Redingote.*— 
 Take the number of wings you intend 
 
 . to. use, and having trimmed, wrap each 
 in a thin slice of bacon, taking care that 
 the whole of the wing is covered; tie 
 
 » them round, and put them into a sauce- 
 pan, with some broth, parsley, a bay-leaf, 
 salt, and pepper. When done, take 
 them out and let them drain ; then cover 
 them with bread-crumbs, and broil them 
 
 Over a clear slow fire ; take off the strings, 
 
 . dish, and serve them with any sauce you 
 think proper. 
 
 FRANGIPANE.*—Take a saucepan, 
 
 _ and put into it five spoonsful of flour, five 
 
 . eggs, a pint of milk, an ounce of butter 
 and a little salt; set it on the fire, stir- 
 
 ȴing constantly until it has boiled ten 
 
 ' minutes, taking great care that it does 
 
 - hot burn; then pour it intoa basin, and 
 
 - let it cool. Take a few almonds, (to every 
 SIX Sweet put one bitter), bruise them 
 
 - and some macaroons, and when reduced 
 
 . to powder, mix them with a little crisped 
 orange-flower (also in powder), and a 
 
 ‘sufficient quantity of powder-sugar to 
 
 - sweeten it ; add these to the above pre- 
 paration, and stir them in well with a 
 wooden spoon. If your frangipane be too 
 
 . thick, add another egg or two, and then 
 make whatever use of it you may de- 
 sire. 
 
 You may, if you think proper, substi- 
 
 _ tute pistachios for the sweet almonds, in 
 which case a little spinach essence must 
 be added to colour it, the macaroons 
 
 ‘and orange-flowers omitted, and three 
 bitter almonds only used. 
 
 Franerpane, Souflé of.*—Put six des- 
 sert spoonsful of water into a saucepan, 
 with four yolks and ene whole egg, a pint 
 ofcream, and an ounce of butter}; put 
 them on the fire, and stir constantly till 
 
 done, when it may be taken off and set 
 to coc] : mix together six dessert spoons- 
 ful of powder-sugar, two bitter and three 
 ‘Sweet macaroons, some dried biscuits, 
 
 _and crisped orange-flowers all crushed to 
 
 “powder, add these to_the above prepara- 
 
 4ion, stir it well, and, if necessary, add 
 more yolks of eggs; whip the whites of 
 
 -five eggs as for biscuits, put them to the 
 
 -vest, and then pour the whole into a sil- 
 ver dish, set itin a gentle oven, and 
 serve it the instant it is done, 
 
 Franeipane Jartlets of.*— Line some 
 
 -tartlet moulds with puff-paste, fill them 
 up with the frangipane, to which add a 
 
 - small quantity of chawa# paste, dorez, and 
 
 ( 254 ) 
 
 FRI 
 
 lay on each a band of the puff-paste 
 twisted in the form of a snail; bake them 
 in a hot oven, and glaze them white. 
 Franaipane, Jourte of.*—Take some 
 puff-paste, and having rolled it out tothe 
 proper thickness, cut it to the size and 
 shape you may desire}; roll out the re- 
 mainder of the paste to a band sufficiently 
 long to surround it, and about an inch 
 anda half wide; place this round the 
 under crust, first moistening the edges 
 that they may adhere properly; put 
 frangipane (see that article) into this, 
 ornament it with the paste according to 
 your fancy, dorez the edges, bake itin a 
 1ot oven; when nearly done, sprinkle 
 sugar over, and glaze it; serve it either 
 hot or cold. Faso 
 FRICASSEE Brown.* — Take two or 
 three young rabbits, cut them in pieces, 
 and stew them in gravy made of beef, 
 some whole pepper, two shalots, one or 
 two anchovies, a bit of horse-radish, and 
 a little sweet marjoram powdered small. 
 Stew the rabbits about a quarter of an 
 hour, then take them out of the gravy, 
 strain the liquor, fry your rabbits in lard 
 or butter; add a glass of claret; you 
 may fry some forcemeat balls, made 
 with the livers of the rabbits parboiled, 
 and a little parsley shred small, some 
 nutmeg grated, pepper, salt, a few bread 
 crumbs, and two buttered eggs; mix 
 these all together, make them up into 
 balls, dip themin the yolk of egg, roll 
 them in flour, then fry them, and gar- 
 nish your dish with them, with fried 
 parsley, and sliced lemon. 
 FricasseEe, Vhite.*—Cut a couple of 
 rabbits into pieces, and let them soak in 
 warm water to cleanse them from the 
 blood ; then lay them ina cloth todry ; 
 put them intoa stewpan with milk an 
 water, and let them stew till they are 
 tender, and then take a clean pan, and 
 put into it half a pint of cream, and a 
 quarter of a pound of butter; stir them 
 well together till the butter is melted; 
 be careful to keep it constantly stirring, 
 or it will be greasy; putin the rabbits 
 take a little dried mace, a little pounde 
 nutmeg, and a few mushrooms; shake 
 them together for a few minutes, and 
 then put it to the rabbits. You may add 
 white wine if you choose. 
 FRITTERS, — Make them of any of 
 the batters directed for pancakes, by 
 dropping a small quantity into the pan 
 or make the plainer sort, and put pared 
 apples sliced and cored in the batter, and 
 fry some Of it with each slice. Currants or 
 sliced lemon, as thin as possible, are 
 very nice. 
 Frirrers.—Fritters should be sent to 
 

 
 FRI 
 
 table served upon a folded napkin in the 
 ish. Any sort of sweetmeat, or ripe 
 fruit, may be made into fritters. 
 Fritters @ 1 Anglo-Francaise.* — 
 Take a marrow pudding, and when nearly 
 cold, cut it into thin slices, and then cut 
 them again into pieces two inches long, 
 by three quarters of an inch wide, dip 
 them into batter, and fry them in the 
 usual manner; when drained, glaze 
 them with fine sugar, and serve them 
 very hot. 
 
 The batter for the above fritters is 
 made as follows :—Put a glass and a half 
 of water, a grain of salt, and two ounces 
 of fresh butter into a saucepan; when it 
 boils stir in a sufficient quantity of flour 
 to make it arather firm batter, keep it 
 stirring three minutes, then pour it into 
 another vessel. 
 
 Fritters aw Blanc.*—Mix together a 
 handful of rice-flonr and some milk, set 
 them on the fire, stirring constantly, add 
 a little cream, sugar, lemon-peel, and 
 orange-flowers ; when it has become of 
 a proper consistence, take it from the 
 fire ; as soon as it is cold, roll it into balls 
 about the size ofa nut, dip them in bat- 
 ter and fry them. 
 
 Fritters Blondin.*—Put some butter 
 into a saucepan, and when it is melted 
 add to it aglass of milk, and a pinch 
 of salt, keep it onthe fire till it boils; 
 then mix in a sufficient quantity of flour 
 to make it into a consistent paste, which 
 will not stick to the fingers; spread it on 
 a table, roll it out to the thickness you 
 may require, cut itin round, oval, or any 
 other formed pieces you maythink proper, 
 and fry them of a nice colour, in the best 
 oil ; sprinkle sugar over, and serve them. 
 
 Fritters (French) of Brandy Frutts* 
 —Take a dozen apricots (or other fruits) 
 
 reserved in brandy, drain, and cut them 
 in half: then wrap them in wafers cut 
 round and previously moistened, dip 
 them in the same kind of batter as that 
 used for fritters @ 7’ Anglo-Franeaise, and 
 fry them; sprinkle them with sugar, and 
 serve. : 
 
 Fritters @ la Cote.* — Soak in 
 brandy some leaves and the young and 
 tender shoots of the vine, dip them in a 
 batter made of milk, yolks of eggs, and 
 fiour, fry them in boiling oil, sprinkle 
 them with sugar. ‘ : 
 
 Elder flowers are made into fritters in 
 the same manner. 
 
 Fritters & la Dauphine.*—Take a 
 pound of brioche paste,.and roll it out as 
 thin as possible, to the form of a long 
 square ; on part of this lay small quan- 
 tities of apricot marmalade at intervals, 
 slightly wet the paste round each piece 
 
 ( 255 ) 
 
 FRI 
 
 of preserve, and lay over the plain part 
 of the paste soas tocover the other com- 
 pletely, press it down lightly that the 
 marmaJade may not escape in the cook- 
 ing, and cut out your fritters with a cir- ° 
 cular paste-cutter of two inches in dia- 
 meter; flour them a little, and then lay - 
 them in rather a hot friture, when the 
 paste will swell them into little balls; as 
 soon as they are ofa proper colour take 
 them out, drain them on a napkin,. 
 sprinkle them with fine sugar, and serve ' 
 them. 
 
 Fairtrers, Mignon.* — Put two good 
 spoonsful of flour into a stewpan, and mix 
 it with the whites and yolks of two eggs, - 
 a little salt, two ounces of sugar, some 
 lemon-peel grated, halfa tea-spoonful of: 
 milk, and half a tea-spoonful of cream ; 
 stir it over a slow fire, and, when done: 
 and well thickened, spread the cream 
 upon a floured dish, shake flour over it, 
 and, when cold, cut it into bits witha 
 paste-cutter, the same as for petits-patés ; 
 dip each bit into a paste made with two 
 spoonsful of flour, a spoonful of brandy, 
 and a little salt, mixed with two eggs; 
 fry the fritters, and serve, glazed with 
 sugar and a salamander. 
 
 Farrters, Royal.—Put a quart of new 
 milk into a saucepan, and as soon as it 
 begins to boil, pour in a pint of white 
 wine; then take it off, and let it stand 
 five or six minutes, skim off the curd,: 
 and put it into a basin; beat it up weil 
 with six eggs, and season it with nutmeg; 
 then beat it with a whisk, and add flour 
 sufficient to give it the proper consist- 
 ence of batter. Put in some sugar and 
 fry them quick. 
 
 Farrrers, Soufiés.*—Mix the yolks of 
 four eggs, half a spoonful of olive oil, and 
 a pinch of salt, with half a pound of flour; 
 whip the whites of the eggs to a snow, 
 and add it tothe rest. When your paste 
 is of the consistence of a thick batter, 
 take a spoonful of it and roll itin flour ; 
 make each ball about the size of a walnut, 
 throw them into a hot friture of oil, and - 
 fry them. Sprinkle them with sugar, and 
 serve them hot. 
 
 Fritrers, Souflés.*—Makesome flour 
 and beer into a batter that will flowa 
 little ; take a little of it out with a spoon, 
 throw it into a frying-pan with boiling 
 oil; the moment it rises, take it out, and 
 proceed in the same way till all the bat- 
 ter is used ; then sprinkle them with salt, 
 and serve. 
 
 Fritters, Spanish.—Cut the crumb 
 of a French roll into lengths, about the. 
 thickness of your finger, in whatever 
 shape you please ; soak it in some cream, 
 nutmeg, sugar, pounded cinnamon, and 
 
 Z 2 
 
FRU 
 
 anegg. When thoroughly soaked, fry 
 ofa. nice brown, and serve with butter, 
 wine, and sugar sauce. | f 
 
 Frirrers en Surprise.*—Take eight 
 middling-sized apples, pare, and leave 
 en the stalks; cut off about a fourth part 
 of the stalk end of each apple, and scoop 
 out the inside of each: piece, soas te form 
 a sort of cup with alid; put them to soak 
 fortwo hours in a glass of brandy with a 
 little lemon-peel and cinnamon; at the 
 end of that time take them out, drain, and 
 fill each apple with apricot marmalade, 
 or frangipane ; mix up a little flour and 
 white of egg to cement the tops of the 
 apples to the other parts; dip them in 
 batter and fry them. 
 a proper colour, glaze and serve them. 
 
 -Frirrers, Syringed.*—Make a rather 
 stiff batter with some flour, a glass of 
 water, and half a pound of butter; then 
 put it into a mortar and pound it, adding 
 a small quantity of orange: flowers, 
 grated lemon-peel, sweet and bitter al- 
 monds (also pounded) ; dilute the whole 
 with as many yolks of eggs as will 
 make the batter flow easily. Pour this 
 preparation into a syringe, the end of 
 which is pierced according to your fancy; 
 force the preparation through, and fry 
 them in the usual manner. 
 
 -FROTH toput on Cream, Custard, or 
 Trifle-—Sweeten halfa pound of the pulp 
 of damsons,. or any other sort: of scalded 
 fruit; put.to it the whites of four eggs 
 beaten, and beat the pulp with them till 
 it will stand as high as you wish, and 
 being put on the cream, &c. with a spoon, 
 it will take any form; it should be 
 rough, fo imitate a rock. 
 
 FRUIT Biscuczts.—To the pulp of any 
 scalded fruit, put an equal quantity of 
 sugar sifted, beat it two hours; then put 
 it into little white paper forms; dry 
 them in a cool oven, turn them the next 
 day, and in twoor three days box them. 
 
 Fruir (to prepare) for Brandy.*—Take 
 the proposed quantity of fruit, gathered 
 before they are perfectly ripe ; dry them 
 carefully, prick and put them into cold 
 water; when all in, set the vessel over a 
 moderate fire, keeping the water, how- 
 ever, constantly nearly boiling, until 
 the fruit will give to the touch; then 
 throw them, with great care, into cold 
 water again; drain away this water, and 
 add fresh; change the water twice more 
 within a quarter of an hour, after which, 
 drain them for the last time, and put 
 them in bottles ; if any of the fruit is the 
 least broken or bruised, it must be put 
 aside, as it would spoil the rest. 
 
 In the meanwhile, take a proper quan- 
 tity of sugar (as a pound and a half for 
 twenty-five peaches) ; clarify and boil it 
 
 ( 256 ) 
 
 When they are of 
 
 FRU 
 
 . to: la nappe ; measure, and. put double its 
 
 uantity of, good brandy 3 mix and pour 
 them into a glazed pan; let them stand 
 awhile, and then pour the mixture on 
 the fruit. CevIEN sy 
 
 Fruit, Candied.—It must first be pre=- — 
 served, then dipped in warm water, dried 
 with a cloth, and strewed allover with 
 sifted sugar, and dried in a stove oroven,, 
 turning as occasion requires. 
 
 Fruit, Candied.—When the fruit is. 
 preserved, dry it in a stove till thesyrup 
 is: quite Out, dip it into syrup: boiled to 
 candy height, and.dry it again. . 
 
 Ali. dried and candied fruit must be 
 kept in.a very dry place. 
 
 Fayit (Dried). au Caramel.*—Cut a 
 number of. osier twigs to about three: 
 inches in length, and on; the end of each,, 
 place a dry preserved fruit; then take a, 
 small piece of butter, which must be per- 
 
 fectly free from either salt. or water, as’ 
 
 otherwise it will adhere to the marble: 
 slab, on which it must be rubved with 
 the palm of the hand all over. The pre- 
 parations properly performed, take some. 
 clarified. sugar, the quantity must be im 
 proportion to the fruit, and boil it to. 
 caramel; then take an osier twig in each 
 hand, dip the fruit into the sugar, turn 
 them round, several times. that the sugar’ 
 may adhere on all sides. When the ea- 
 ramel begins to cool, lay the fruit on the. 
 buttered slab, and proceed in the same: 
 way with the remainder of the fruit until 
 as many-are done as are required ;, when. 
 all are done and cold, take out the twigs, 
 and wrap each fruit in paper, with a de-. 
 vice as usual. 
 
 As this operation cannot be performed. 
 too quickly, it would be advisable to. 
 have twoor more persons to. do them. 
 
 Fruit to prepare for Children.—Putap- 
 pies. sliced, or plums, currants, goose- 
 berries, &e. into a stone jar, and sprinkle 
 as much Lisbonsugar as necessary among 
 them; place.the jar on a hot hearth, or 
 in a saucepan of water, and let it remain. 
 till the fruitis perfectly done. 
 
 Slices of bread or rice may be stewed 
 with the fruit, or the fruit may be eaten 
 with slices of dry bread, or with rice,) 
 plain boiled. 
 
 Fruits (Four) Conserve of.*—Take a 
 pound. of each of the following fruits :— 
 Currants, strawberries, cherries, and 
 raspberries, press the juice from them 
 strain it, set it over a moderate fire till 
 reduced to half the quantity. Dissolve 
 twelve pounds of sugar, skim it well, and 
 then boil it to cassé; take it from the 
 fire, add the juice, and replace it; let it 
 boil once only, then stir it tillthe sugar 
 bubbles. Have your cases or moulds 
 ready, and pour the conserve into them. 
 
 
 

 
 FRU 
 
 * Frurr in Jelly.—Have in readiness a 
 plain mould, either long or round, about 
 three inches deep; then have ready some 
 mould jelly, and spread it at the bottom 
 of the mould, about a quarter of an inch 
 thick ; let it be cold; then put in ripe 
 peaches, grapes, or any sort of ripe fruit 
 you please, preserved fruit, or China 
 oranges cut into quarters, or whatever 
 shape you choose; put in a little warm 
 jelly, and letit stand till it is cold, to 
 fasten the fruit in its place, otherwise it 
 will rise up; then fill the mould up with 
 warm jelly, let it stand till it is quite 
 cold, then turn it into a dish, and gar- 
 nish it according to your own taste. 
 
 Fruit (Preserved) Remarks on using. 
 —Preserved fruits should not be baked 
 long; those that have been preserved 
 with their full proportion of sugar, re- 
 quire no baking; the crust should be 
 baked in a tin shape, and the fruit be 
 afterwards added; or it may be put into 
 a small dish or tart-pans, and the covers 
 be baked ona tin cut out according to 
 your taste. 
 _ Fruit, Preserved ( Biscuits of ).—Take 
 dried preserved fruits, such as apricots, 
 verjuice, grapes, plums, oranges, and a 
 little orange-flower marmalade; pound 
 them together, and sift in a sieve; then 
 mix with it yolks of new laid eggs, and 
 fine powder-sugar, until it comes to a 
 supple paste, not too liquid; then bake 
 them on paper ina moderate oven. _ 
 
 Fruit (to preserve Green).—Take pip- 
 pins, alge pears, plums, or peaches, 
 whilethey are green ; put them in a pre- 
 serving-pan,cover them with vine-leaves, 
 and then with fine clear spring water ; 
 put on the cover of the pan, set them 
 over a very clear fire; when they begin 
 to simmer, take them off the fire, and 
 carefully with the slice take them out; 
 peel and preserve them as other fruit. 
 Fruits (fo Green, for Preserving or 
 Pickling).--Take pippins, apricots, pears, 
 plums, peaches, while green, for the 
 first, or radish pods and French beans for 
 the latter, and cucumbers for both pro- 
 cesses, and put them, with vine-leaves 
 under and over, into a block-tin pre- 
 serving-pan, with spring water to cover 
 them, and then put on the tin cover to 
 exclude all air; set it on the side of a 
 fire, and when they begin to simmer, 
 take them off, pour off the water, and 
 if not green, put fresh leaves when cold, 
 and repeat the same.. Take them out 
 carefully with a slice; they aré to be 
 peeled, and then done according to the 
 receipts for the several modes. 
 
 Fruit to preserve for Tarts or Family 
 Desserts.—Cherries, plums of all sorts, 
 
 ( 257 ) 
 
 FRY 
 
 and American apples; gather when ripe, 
 and lay them in small jars that will hold 
 a pound ; strew over each jar six ounces. 
 of good loaf sugar pounded ; cover with 
 two bladders each, separately tied down ; 
 then put the jars up to the neck ina 
 large stewpan of water, and let it boil 
 gently for three hours. All sorts of fruit 
 should be kept free from damp. 
 
 Fruit Pudding, Baked.—Rub_ goose- 
 berries, or any other fruit, through a hair 
 sieve; and to halfa pint of the fine pulp, 
 adda quarter ofa pound of Naples bis- 
 cuits, three ounces of oiled fresh butter, 
 half a pint of cream, grated nutmeg, 
 sugar according to taste, and six eggs. 
 Beat all these ingredients together for 
 ten minutes; then add slices of citron, 
 and bake the mixture in a dish with puff 
 paste round the rim. ‘ 
 
 Fruit, Ripe (Tart of ).—Take either 
 cherries, currants, apples, &c. and stew 
 them till they are half done in a good 
 syrup. with a little brandy mixed with 
 it. When they are cold, line a dish with 
 crisp tart paste; put the fruit into it, 
 and round the edge a rim of puff-paste, 
 two inches broad, and in the centre, upon 
 the fruit, a small ornament cut. out of 
 puff-paste. Put it to bake ina moder- 
 ately heated oven. 
 
 FRYING.—Frying, though one of the 
 most common culinary occupations, is 
 one of those that is very seldom properly 
 attended to, and consequently rarely 
 well performed. , 
 
 The fire for frying should be kept sharp 
 and clear—to keep the melted fat at a 
 sufficiently high temperature, and with- 
 out this precaution the fried substance 
 cannot be browned. The meat is pre- 
 pared in the same way as in broiling, by 
 cutting it into chops or slices, of not 
 more than half an ineh or three quarters 
 in thickness. 
 
 Beef suet, lard, oroil, being melted in 
 a pan and brought tothe boiling point, 
 or nearly so (which may be ascertained 
 by putting into the fat a few sprigs of 
 parsley, ora piece of bread, which, if 
 they become crisp without acquiring a 
 black colour, the fat is hot enough for 
 frying}, the meat should be put in. It 
 is not necessary that the meat should be 
 wholly immersed in the boiling fat; if it 
 be immersed in part it will be sufficient. 
 When fiesh is the substance to be fried, 
 the pieces, previously to their being put 
 into the pan, are sometimes brushed 
 over with eggs and crumbs of stale bread, 
 flour, or any other farinaceous substance. 
 Fish are scarcely ever sent to table with- 
 out being done in this manner when fried. 
 One of the best preparations for this pur- 
 
 Z3 
 
GAL 
 
 yovisie oatmeal, flour, or crumbs of stale 
 read, made into a liquid paste with the 
 yolks and whites of eggs. | ihe 
 Fish is best fried in oil. 4 ys 
 _Arich brown colour is communicated 
 to the fried substance, by pressing it, 
 when. nearly cooked, against the bottom 
 of the pan. 
 
 G. 
 
 half a pound of leg of veal, a pound of fat 
 bacon, and half a pound of ham, all ready 
 dressed, and mince them as small as pos- 
 sible; mix with these an ounce of spiced 
 salt, the yolks of two eggs, and two des- 
 sert spoonsful of sweet herbs, the same 
 quantity of truffles, all blanched and 
 shred small; when well mixed together, 
 put this farce into a basin; then take a 
 pound and a half of truffles, pare, and cut 
 each truffle in four; choose a fine red 
 calf’s tongue, take off the skin, cut 
 it lengthwise into six strips: cut in the 
 same manner a pound of raw ham, or 
 fresh pork fat, raw. 
 
 Pick, singe, and bone, a good sized fowl, 
 lay it openon a napkin, cut away half the 
 meat of the breast and legs, and put the 
 pieces on those parts where the skin is 
 most exposed, so that the whole may be 
 the same thickness ; strew over it spiced 
 salt, in the proportion of four drachms 
 toa pound; spread over the whole half 
 the farce prepared above, on that half the 
 truffles, then the tongue and ham fat, 
 taking care to vary the colour; season 
 them lightly with the spiced salt; then 
 lay half what remains of the farce, and 
 on that the truffles, tongue, and ham, as 
 before; cover the whole of these, with 
 the remainder of the farce, and roll it 
 up either as a ball or an egg; sew up 
 the skin so that none of the stuffing may 
 escape; and wrap it first in slices of 
 bacon, and then in a fine cloth; tie the 
 ends of the latter very tight; and that 
 the form may be properly preserved, tie 
 three strings round the body, but not 
 tightly. Take a saucepan, line it with 
 bacon, put in the galantine, put round it 
 four onions, four carrots, a bunch of pars- 
 ley and scallions, thyme, basil, bay leaf, 
 four cloves, the bones of the fowl, two 
 knuckles of veal, or two calf’s feet, a suf- 
 ficient quantity of stock or fowl consommé, 
 to cover the galantine, a glass of Madeira 
 wine, and two dessert spoonsful of old 
 brandy. Cover the whole of this with a 
 piece of buttered paper, the exact shape 
 and size of the saucepan, and set it on a 
 fierce fire for a short time, after which let 
 it simmer gently for three hours, then re- 
 
 ( 258 ). 
 
 
 
 
 
 GAM. 
 
 | move it, and when it has stood for an 
 ‘hour, take out. the galantine carefully, 
 _} and place it breast aownwards on a deep — 
 
 dish, and squeeze it a little, press out. 
 _what moisture it may contain, put 2a 
 saucepan lid on it, on which place eight 
 or ten pounds weight, to make the galan- 
 | tine rather wide than high. Strain the 
 | jelly through a silk sieve, pus aside the 
 
 gross parts,) and let it stand a quarter of 
 
 an hour, then draw it, off, and clarify it. 
 
 GALANTINE of Fow/lor Game.*—Take | away the cloth and bacon, trim it a little 
 
 The galuntine being quite cold, take 
 
 if necessary, and glaze it completely, 
 Place it on a dish, and garnish it with the 
 
 jelly, according to your fancy. 
 
 All sorts of galantines whether of 
 chickens, turkies, partridges, or any 
 other kind of game or poultry, are done 
 in this manner. it 
 
 GALETS. * — Take three pints of 
 flour, and heap it togethery making a 
 hole in the middle, put into this hole one 
 pound of fresh butter, one ounce of fine 
 salt, and some water; knead and roll, 
 flouring the table, to prevent the paste 
 from adhering; roll it out to the thick- 
 ness of an inch; brush it over with eg 
 put it in the oven, and bake it of a goo 
 colour. See 
 
 GAME (to keep.) —Game may often be 
 made fit for eating when it seems spoiled, 
 by nicely cleaning it, and washing with 
 vinegar and water. If you think birds 
 will not keep, draw, crop, and pick them 
 
 ken wash in two or three waters, an 
 rub them with salt; have in readiness a 
 large saucepan of boiling water, and 
 plunge them into it one by one, drawing 
 them up and down by the legs, so that 
 the water may pass through them. Let 
 them stay five or six minutes in, then 
 hang them up in a-cold place ; when they 
 are completely drained, well salt and 
 pepper the insides, and thoroughly wash 
 them before roasting. — ' a 
 
 The most delicate birds, even grovse, 
 may be preserved by these means; those 
 birds that live by suction cannot be done 
 in this manner, as they are never drawn, 
 and it might so happen that the heat 
 would make them worse, as the water 
 could not pass through them. —_. x4 
 
 Pieces of charcoal put about birds and 
 meat, will preserve them from taint, and 
 restore what is spoiling. ne 
 
 Game, Chaud-froid of.* — Roast six 
 parsoaiaeny take off the legs, wings, and 
 
 reasts, remove all the skin, trim, and 
 dry them well, then put them into a 
 saucepan; put into another saucepan the 
 remains and bones of the birds, a glass 
 of Rhenish wine, one of white Burgundy, 
 a bay leaf, and five or six shalots; set this 
 over a moderately heated stove, and 
 
 Se a ok 
 
 — ae ta ne 
 Ne ll eae 
 
 ae oe 
 

 
 GAM 
 
 when half reduced, add a ladleful of 
 veal blond ; as soon asit boils set it on 
 the corner of the stove for about an hour, 
 skim it carefully, then strain it through 
 @ napkin into another saucepan, with the 
 addition of two ladlesful of clarified es- 
 pagnole, when it boils, set it as hefore 
 on the corner of the stove; in half an 
 hour’s time, skim, and replace it over 
 the stove, stirring it constantly with 
 & wooden spoon, or, if you wish it 
 exceedingly clear, stir it at intervals 
 only, putting in each time a dessert 
 spoonful of aspic jelly. When reduced 
 to the proper consistence, strain it again 
 into a small saucepan, and stir it inces- 
 Santly with a sauce ladle, that it may 
 cool smoothly ; when no more than luke- 
 warm, pour a quarter of it on the par- 
 tridges, shaking the saucepan lightly, 
 and then place on ice for half an hour; at 
 the end of that time, Jay the partridge 
 legs very close, ez couronne, on these lay 
 the wings, then three breasts, over these 
 two more breasts, and on the top of the 
 whole a fine truffle, dressed in wine, and 
 a large well-blanched cock’s-comb; then 
 beat up the remainder of the sauce with 
 @ spoon; if it be too thick, set it on the 
 fire an instant, but if not sufficiently so, 
 place it on ice; when of the proper con- 
 sistence, it quits the spoon with diffi- 
 culty; remove the truffle and cock’s- 
 comb, cover the chaud-froid carefully 
 with the sauce, and then replace them. 
 Garnish the dish with a border of roots, 
 or aspic jelly. 
 
 AME (Essence of.)*—Take four rab- 
 bits, four partridges, two guasis of veal, 
 two pounds of steaks; put them into a 
 stewpan, witha bottle of white wine; hoil 
 them until the whole is entirely reduced 
 to ajelly; then add to it broth, and con- 
 sommeé, (equal quantities of each,) eight 
 carrots, ten onions, three cloves, a little 
 thyme and basil ; let the whole boil very 
 gently, until the meat is quite done ; then 
 strain it through a napkin. No salt need 
 be put into it, as the broth and consommé 
 are sufficiently seasoned to flavour the 
 essence of game. 
 
 GamE, Farce for.*—Chop some beef- 
 marrow, and streaky bacon, and pound 
 them well, then take the livers of your 
 game, and pound them also with the 
 marrow ; add salt, spices, yolks of eggs, 
 and a little cream ; if it betoo thin, boil 
 it for a quarter of an hour, keeping it con- 
 stantly stirring, to prevent it from burn 
 
 Inge f 
 Game Fritters.*—Take any of those 
 of cold roasted game, which can be 
 cut into thin slices, dip them into good 
 batter, and fry them in olive oil, or lard. 
 Sprinkle the fritters when done, with 
 salt and spices, pounded very fine. 
 
 ( 259 ) 
 
 GAM 
 
 Game, Fumet of.*— This is a clear 
 sauce, made ina similar manner to essence 
 of game; when strained off, put it into 
 a saucepan, and let it boil, then set it by 
 the side of the stove, and add to it half 
 a glass of cold water, to make the scum 
 rise, which must be carefully removed ; 
 then reduce it to the consistence of syrup. 
 This is used with dishes of game, breade 
 ed, broiled, &c. 
 
 Game (fumet of) Sauce.*—Take three or 
 four partridges or young wild rabbits, 
 two carrots, three or four onions, two 
 cloves, two bay leaves,a little thyme, and - 
 half a bottle of white wine ; reduceall toa 
 jelly, and then moisten it with essence of 
 game, or if you have none, with consommeé. 
 Set itona gentle fire till the game is 
 done, then strain it through a napkin, 
 and stir into it six or eight spoonsful of 
 espagnole, or any other sauce which is 
 convenient; reduce, and then strain it 
 again, and put it into a stewpan, in the 
 bain marie. 
 
 Game, Petits Patés of.*—Make some 
 petits palés with godiveau, as directed, 
 (see petits pdtés of gravy); when baked, 
 take out the godiveau, and put in its 
 place the following preparation: take 
 some mushrooms, parsley, a clove of 
 garlic, scallions, two cloves, and a piece 
 of butter, give them a few turns in a stew- 
 pan, and then add a pinch of flour, a 
 glass of white wine, veal blond, salt and 
 pepper; stew them gently, till the mush- 
 rooms are done, when put in some cold 
 roasted game, cut into dice, take out the 
 parsley, and beat up the whole. Serve 
 the petits patés with Seville orange-juice. 
 
 Game, Potage of.*—Take the large 
 fillets from six partridges, and the most 
 fleshy parts of a young wild rabbit, set 
 them aside,and make the remainder into 
 a consommeé, with two or three pounds of 
 shin of beef, and the usual vegetables 
 and seasoning; then having taken out 
 all the membranes, &c. from the rabbit 
 and partridges, which were set aside, 
 pound and rub them through a sieve. 
 Make a panada with bread crumbs, a 
 little consommé, and the yolks of two 
 eggs; let it thicken and gratinez, stir- 
 ring it constantly; mix the pounded 
 game with an equal quantity of panada, 
 and a small piece of fresh butter, or 
 ready dressed calf’s udder; add salt, 
 pepper, grated nutmeg, truffles, or mush- 
 rooms; pound the whole with two more 
 yolks of eggs and one white, beaten to a 
 snow; make this. into balls, and lay 
 them on a flat plate, that they will easily 
 slide off into the boiling consommé, 
 which must be well skimmed; when the 
 balls are sufficiently done, pour the . 
 on into the soup tureen, and serve 
 it. 
 
GAR 
 
 Game Pudding.*—Trim and truss a 
 sufficient quantity of small birds, such as 
 quails, larks, thrushes, &c., and fry them 
 lightly in butter, with a handful of sweet 
 herbs, salt, pepper, and any other sea- 
 soning you please; then make a thick, 
 stiff paste, in which put the game, close 
 ‘paste round it, tie it in a cloth, and put 
 itina large saucepan of boiling water ; 
 when it has boiled an hour, take it from 
 the cloth, open the crust, and pour in 
 some good cullis, or espagnole, close it 
 again, and then serve it hot. 
 
 Game, Purée of.*—Pound the meat of 
 any sort of game you think proper, with 
 a little panada, and moisten it with con- 
 ‘sommé. Break the bones, and boil them 
 in some good broth, which add to the 
 pureé, and a small piece of butter ; boil all 
 together a few minutes, and then serve it 
 poured over bread. 
 
 Game Soup.*—Put into a moderate 
 sized saucepan three pounds of beef- 
 steaks, four old partridges, a knuckle of 
 veal, a pheasant, carrots, onions, four 
 heads of celery, three cloves,and a bunch 
 of fennel; while it is doing, take three 
 cold roasted partridges, and pound them 
 in a mortar, with a piece of crumb of 
 bread, about three times as big as an egg, 
 and previously soaked in broth; moisten 
 the partridges also with broth, and when 
 sufficiently pounded, pass it through a 
 sieve ; put to the purée some of the broth, 
 and set it on a gentle fire for some time, 
 taking care that it does not boil. Dip 
 your bread in the usual manner in the 
 soup, (made as directed above,) and 
 
 serve. 
 
 GARBURE 4a la Béarnoise.*—Blanch 
 four cabbages and a dozen lettuces, put 
 them into a braising pan, with a piece of 
 streaked bacon, an equal quantity of 
 ham, previously soaked, a sausage with- 
 out garlic, and the legs of a goose, some 
 broth without salt, a bunch of parsley, 
 some roots, and two onions,a clove stuck 
 in each; let these stand over the fire till 
 thoroughly done, then drain the meat 
 and vegetables separately; strain the 
 liquor, skim, and clarify it; take some 
 rye-bread, cut the crumb of it into very 
 thin slices; then have ready a deep 
 dish that will. bear the fire, and lay the 
 cabbages, lettuce, bacon andbread dip- 
 ped in the broth, round the inside of the 
 dish, leaving a space or kind of well in 
 the centre, which fill up with a purée of 
 green pease, the ham, and the legs of geose; 
 cut the sausage into slices, and place 
 them round the edges. Put the dish 
 over a stove that it may gratinez. Serve 
 it with the clarified broth in another 
 dish. 
 
 GaRrsure au Hameau de Chantilly.*— 
 
 é 
 
 ( 260 ) 
 
 GAR 
 Put three pounds of veal cutlets, a 
 knuckle of veal, two partridges, and two 
 pigeons, into a saucepan, tie these up 
 that they may not fall to pieces in cook- 
 ing ; fill the saucepan with good stock 
 or consommé, and add carrots, turnips, 
 onions, celery, leeks, and two cloves. 
 When the meat is sufficiently done, take 
 it from the saucepan, and put it into a 
 deep dish; lay round it the vegetables, 
 taking care to lay each sort separately : 
 then take forty or fifty carrots, cut them 
 into round pieces, about two inches long 3 
 keep them all of the same size; cut as 
 many turnips, onions, and leeks in a 
 similar manner, boil these also in broth, 
 but not that in which the meat was cook- 
 ed; add sugar sufficient to correct any 
 acidity; the vegetables should be tho- 
 roughly done, but not so much so as to 
 break; place them round the meat, and 
 then serve it with the broth of the meat, 
 Strained in another tureen s no bread is 
 required with this garbure. RM 
 GarBure @ la Polignac.*—Take about 
 twenty or thirty large chesnuts, and 
 throw them into hot water to blanch 
 them, in the same manner as almonds; 
 when the skin is well cleared off, lay some 
 slices of veal and bacon, two bay-jeaves, 
 two cloves, six carrots, as many onions, 
 and a bunch of green celery leaves, into 
 a stewpan; put the chesnuts on these; 
 season them with salt and pepper ; cover 
 them with slices of bacon; moisten them 
 with broth, and let them simmer for an 
 hour; then if they are done, drain, and 
 cut them in halves; fill your dish with 
 alternate layers of bread and chesnuts3 
 strain the liquor they were done in over 
 
 | it, and gratinez it, and serve it. 
 
 GARBURE @ laViileroy.*—Take twenty 
 carrots, twenty turnips, a dozen onions, 
 half a dozen heads of celery, the same 
 number of lettuces, a dozen leeks, and a 
 handful or more of chervil; cut the roots 
 into dice, and bruise the lettuces and 
 chervil. Put three quarters of a pound 
 of fresh butter into a pan, and fry first 
 the carrots lightly, then put the turnips, 
 and fry them also lightly, add the leeks 
 and onions; when these are quite done, 
 put in the lettuces and chervils, and stir 
 the whole together ; moisten them with 
 a small quantity of broth, and boil them 
 until sufficiently done, adding a piece of 
 sugar about half the size of an egg. Then 
 put a layer of bread and vegetables ona 
 dish, (beginning with the bread); strew 
 coarse pepper between each layer, an 
 when your dish is sufficiently full, pour 
 in the liquor without skimming, and set 
 it on the fire. Let it stand till the gratin 
 is formed, and then serve it. 
 
 GARLIC Butter Sauce.*—Pound half 
 
 stock, 
 
 aes 
 

 
 GAR 
 
 a. ‘dozen cloyes of garlic; rub them 
 through a silk sieve, with a wooden 
 
 spoon; put thisintoa mortar with some | | ae 
 thirty carrots, and as many turnips, into 
 
 butter, and beat it until thoroughly in- 
 corporated; then put this butter into any 
 Sauice you please. 
 
 _Garuic (Essence of ).* — Take an 
 earthen skillet, place it on the fire, and 
 put into it a bottle of white wine, half a 
 glass of vinegar, the juice of two lemons, 
 six cloves of garlic, the same number of 
 cloves, the quarter of.a nutmeg, and two 
 bay-leaves: when near boiling, reduce 
 the fire, and let it stand on hot ashes for 
 seven or eight hours; strain it through a 
 coarse sieve, and then filter it. Keep it 
 in very closely corked bottles. A very 
 small quantity of this essence is requisite 
 to impart its flavourtoadish. _ 
 
 Garuic Gravy.—Slice a pound anda 
 half of veal, or beef; season it with pep- 
 per and salt; put it into a stewpan, with 
 two carrots split, and four cloves of gar- 
 lic sliced, a quarter of a pound of sliced 
 ham, and a large spoonful of water ; put 
 the stewpan over a gentle fire, and watch 
 when the meat begins to stick to the 
 pan; when it does,, turn it, and letjit be 
 very well browned, (but take care that it 
 is not in the least burnt) ; then dredge 
 it with flour, and pour in aquartof broth, 
 a bunch of sweet herbs,.a couple of cloves 
 bruised, and slice in alemon ; set it on the 
 ie again, then let it simmer gently for an. 
 
 our and a half longer; then skim off 
 the fat, and strain off the gravy, by pour- 
 ing it through a napkin, straining and 
 pressing it very hard. 
 
 Garuic Pickled.—Pick the garlic very 
 clean ; put it over a brisk fire, in salt 
 and water, and boil it up quick; drain 
 and dry it: make a pickle of double dis- 
 tilled vinegar and salt; pour this boiling 
 hot on the garlic; repeat the same the 
 next day. 
 
 Garuic Sauce.—Take two cloves of gar- 
 lic, and pound themwith apiece of tresh 
 butter, about the size of a nutmeg; roll 
 it through a double hair sieve, and stir it 
 into half a pint of melted butter, or beef 
 gravy, or make it with garlic vinegar. 
 
 GARNITURE.* — Lay some cocks- 
 combs, kidneys, and livers, into warm 
 water, that all the blood may soak out ; 
 when they are clean, have ready some 
 
 ot (but. not boiling) water, into which 
 throw the cocks-combs ; stir them about, 
 and take them outone by one; lay them 
 in a cloth with seme salt; rub them well 
 to remove the pellicle, then put them 
 again into warm water. The kidneys, 
 when cleansed, should be boiled in a 
 blane for half and hour; the livers must 
 be blanched in water that simmers only, 
 to prevent their becoming hard, though 
 
 ( 261) 
 
 they should be firm. When all are cold, 
 trim, and drain them for use. 
 
 GAT 
 
 Garniture & la Flamande. * — Cut, 
 
 pieces about two inches and a. half long, 
 and not quite one in diameter, which boil 
 in a consommeé, with a little sugar; take 
 thirty, lettuces, braised with cabbages, 
 
 (see that article); drain, press, and 
 
 trim. them, then lay them round a dish 
 alternately as follows: a lettuce, a car= 
 
 rot, and a turnip, leaving the centre of 
 
 the dish for such meat as. you may think, 
 proper to use; have ready thirty glazed 
 onions, to garnish your lettuces, &c. 
 When the meat. (or whatever you fill the 
 middle of the dish with), is ready for, 
 table, pour over it a m2vernaise, reduced. 
 bh mixed with a little reduced espag- 
 nole. 
 
 GaRniTuRE en Ragodt.*— Put. into a 
 saucepan some cocks-combs and kidneys, 
 fat livers, lamb sweet-breads, truffles, 
 guenelles, mushrooms; pour over these 
 sufficient espagnole travaillée ;, or, if you 
 wish your ragodt white, put the yolks of 
 three or four eggs into some velouté, and 
 use that. to dress the above articles, in- 
 stead of the espagnole. 
 
 GATEAU de Compiégne.* — Take 
 three pounds of flour, two pounds of 
 butter, an ounce and four drachms of 
 yeast, an ounce of salt, a quarter of a 
 pound of sugar, a glass of cream, twelve 
 yolks and twelve whole eggs, and five or 
 Six spoonsful of whipped cream. 
 
 With these ingredients proceed as fol- 
 lows: sift the flour, of which put a fourth 
 part on the slab, makea hole in the mid- 
 dle, put into it a glass of warm water and 
 the yeast; mix them together as lightly, 
 and with as much dispatch as possible, 
 adding more warm water if necessary ; 
 when well worked. up for some minutes, 
 gather it together, (it ought to leave the 
 slab and the hand freely); putitinto a 
 saucepan; cover it, and place it in a 
 tolerably warm situation to rise. Take 
 the rest of the flour, lay it on the slab, 
 make a hole in the middle of it, in which 
 put the salt, sugar, and cream ; stir these 
 together well, and then put in the eggs, 
 one at a time, (break them into a basin, 
 in case all should net be good) ; the eggs 
 being putin, add by degrees the butter, 
 stirring them well; then mix the flour, 
 a little at a time, with the above, until 
 the whole is formed into a smooth paste 5 
 more egys must be added if it be too 
 stiff; work it up a little, and then add the 
 leaven; work that in; and lastly, putin 
 the whipped cream. The whole opera- 
 tion being thus performed, have ready 
 a cylindrical fluted mould, (about, eight 
 inches in diameter, and nine in height); 
 
GAT 
 
 butter it by means of a sponge, being 
 careful that it is done in all parts, other- 
 wise the gdteaw will adhere to it; place 
 the mould in a moderately warm place, 
 but where there is a free current ofair. 
 When the gdteaw has risen so as to fill 
 the mould, and the surface is a little 
 inflated, it should be put into the oven 
 instantly, if not, it falls and becomes 
 heavy. The oven must beof a moderate 
 heat, and kept closed while the gateau is 
 baking ; take it out in about an hour, 
 and if it be flexible and light coloured, 
 replace it for thirty or forty minutes ; 
 but if, on the contrary, it is red, and firm 
 to the touch, place a tin plate on the top, 
 and put it in the oven till done; remove 
 the mould with care, and the gateauw is 
 finished. If the mould does not come 
 away quite so well as it ought, strike it 
 gently with aspatula. When-taken out, 
 Be it in the oven for a few minutes to 
 ry. 
 
 This gadteau is sometimes varied by 
 the addition of six ounces of sugared 
 anise, and the same quantity of dry 
 currants. 
 
 Gateau de Compiégne, with Angelica 
 
 and Cherries.*— Three pounds of flour, 
 twelve drachms of yeast, one ounce of salt, 
 six of sugar, six of preserved angelica, 
 the same of preserved cherries, the zestes 
 of three cedrats, half a glass of brandy, 
 three or four glasses of milk, twelve 
 whole eggs, twelve yolks, and two pounds 
 of butter. 
 _ Cut the angelica into small pieces ; put 
 it into a basin, with sugar on which the 
 cedrats have been rubbed, the brandy 
 and cherries well drained, and each cut 
 in half. The other parts of the operation 
 are exactly the same as gdteau de Com- 
 plégne. 
 
 GaTEAv @ la Francaise.—Take three 
 pounds of flour, twelve drachms of yeast, 
 One ounce of salt, six ounces of sugar, 
 the zestes of four oranges, half a glass of 
 rum, three quarters of a pound of dry 
 currants, twelve eggs, the same number 
 of yolks, three glasses of cream, and two 
 pounds of butter. 
 
 Grate the zestes of the oranges on a 
 piece of sugar, and as it colours the su- 
 gar, scrape off the surface lightly ; take 
 six ounces of this sugar, crush it com- 
 pletely, and put it into a pan, with the 
 rum and the currants, (thoroughly wash- 
 ed); having stirred it well, cover the 
 pan, and set it aside. Then sift the flour, 
 make your leaven with a fourth part of 
 it, as usual, (see Gdteau Parisienne) ; 
 put the butter and eggs into a pan, and 
 mix them the same as the conglauffle. 
 To this mixture put half the remaining 
 flour ; and when that is amalgamated, the 
 
 ( 262 ) 
 
 GAT 
 
 cream, (a little ata time); then by d a 
 grees the rest of the flour, the salt, the 
 leaven, the currants, and rum, stirring 
 well the whole time, that all the ingre- 
 dients may be thoroughly incorporated ;" 
 
 finish the same as gdteau de Compiégne. 
 
 Gatrau of Mille Feuilles.* — 'Vake 
 
 some puff-paste, and divide it into eight’ 
 
 pieces, one of which must be double the 
 size of the rest; roll the seven pieces to 
 about the thickness ofa half crown; cut 
 them all of an equal size; dorez, and 
 
 place them on tins. Then take the eighth - 
 
 piece, roll it to double the thickness, and 
 cut it to the size of the others ; ornament 
 one side of this layer, as it forms the top, 
 and glaze it. Bake them, and when cold, 
 take the first layer, and spread currant- 
 jelly all over it; cover it with a second 
 layer, on which spread apricot marma- 
 lade ; and proceed thus, using a different 
 preserve between each layer of pufi- 
 paste, until you have employed the 
 whole. 
 some of each preserve contained in the 
 gdteau : trim the edges, taking care to 
 keep it quite round; fix some small 
 meringues to it, by means of sugar boiled 
 to cassé ; place it on a napkin, and serve 
 it. Chantilly cream of different colours 
 may be substituted for the preserves. — 
 Gareau a la Parisienne.*—Vake three 
 pounds of flour, an ounce and a half of 
 
 yeast, an ounce of salt, six ounces of. 
 sugar, ten whole eggs, as many yolks, | 
 
 two pounds of butter, four glasses of 
 cream, a pound of filberts, three quarters: 
 
 of a pound of pistachio nuts, and a quar-- 
 
 ter of a pound of preserved orange-peel. 
 Blanch the fiiberts, and roast them 
 over a moderate fire, stirring them con- 
 stantly till lightly coloured ; when done, 
 take them off, and let them cool: as soon 
 as they are cold, pound them, moistening, 
 them occasionally with cream}; when re- 
 duced to a smooth paste, put them into 
 a pan, stir the cream (a little at a time), 
 into them; then strain them twice 
 through a napkin, squeezing hard to 
 extract all the milk, which put into a 
 basin, and set aside. ‘Then blanch half 
 the pistachios ; wash them in cold water 3. 
 split each in half, and cut the orange- 
 peel into pieces of the same length as. 
 the pistachio nuts, and about the eighth 
 of an inch square, 
 Divide the flour and make the leaven 
 in the same manner as directed for Gd- 
 teau de Compiégne, except that milk is 
 substituted for water. Having done it, 
 and set it aside to rise, take a pound an 
 ahalf of the butter; work it up, put it 
 into a pan, and add to it the remaining 
 half pound, just dissolved; stir them 
 together well, and put in the eggs and 
 
 Garnish the upper piece with. 
 

 
 GAT ( 263 ) GEE 
 
 yolks, one by one, working them up con- 
 stantly; then mix in successively half 
 the flour, a glass of the filbert milk, and 
 two handsful of flour ; make a hollow in 
 . the paste, into which put the salt, sugar, 
 and another glass of the milk of filberts ; 
 mix: these together, and then add the 
 remainder of the flour and milk of fil- 
 -berts, and the leaven; these being 
 thoroughly incorporated, mix the orange 
 peel and pistachios, and then pour the 
 ‘preparation into a mould of the same 
 ind, and buttered like that for Gdteau 
 de Compiégne. Whilst it is baking, 
 blanch the remainder of the pistachios ; 
 ' divide each nut in half; dry them 
 thoroughly in a napkin, and when the 
 gdteau is taken from the mould, stick 
 them on the top and round the sides. 
 GateaAu de Pithiviers.*—Pound to a 
 -very smooth paste half a pound of fil- 
 berts ; add to them six ounces of fine 
 sugar, a quarter of a pound of butter, 
 two ounces of bitter almonds, four yolks 
 of eggs, and a little salt; these ingre- 
 dients being wel! beaten together, put in 
 four spoonsful of whipped cream. Then 
 ‘take some puff-paste, knead and roll it 
 out perfectly, and divide it into two 
 arts, one of which must be two-thirds 
 arger than the other, which roll out of a 
 sufficient size, to cut a round piece nine 
 inches in diameter; add the cuttings of 
 this to the remaining paste; roll it out, 
 and cut a circular piece of seven inches 
 diameter. Moisten the edges of the 
 smallest piece lightly, and pour on it the 
 -above preparation; spread it over the 
 whole equally to within an inch of the 
 edge; then cover it lightly with the 
 other circular piece; press the paste 
 together, that the preparation may not 
 escape in baking. Flute the edge; dorez 
 the top, and trace on it any design you 
 ‘may think proper, with the point of a 
 knife. Place it in a brisk oven, and when 
 coloured, remove it nearer the opening, 
 that the paste may not be too high- 
 ly coloured. When it has been_bak- 
 ing three quarters of an hour, take it 
 out and glaze it. These gdtcaux may be 
 varied according to taste, by introducing 
 different articles, such as butter, al- 
 monds, dry currants, muscadel raisins, 
 crisped orange-flowers,&c.,&c., in proper 
 quantities, into the above preparation. 
 Gateau de Pithiviers Anglo-Fran- 
 cais.*—Take eight ounces of pounded 
 sweet almonds, four of beef marrow shred 
 very fine, two of powder sugar, two of 
 bitter macaroons, two of dry currants, 
 two of the best raisins, stoned, half an 
 ounce of crisped orange-flowers, a grain of 
 salt. the yolks of four eggs, half a glass 
 of Spanish wine, and half a nutmeg 
 
 grated; put these ingredients into a 
 saucepan, and stir them well. Prepare 
 the puff-paste as above directed, (gateau 
 de pithiviers), adding to this a narrow 
 raised edge; pour in the preparation, 
 which being rather liquid, would run out 
 but for this precaution 5 cover, and bake 
 it in the usual manner. To this may 
 also be added other ingredients to vary 
 its flavour, 
 
 Gateau Royal.*—Three pounds of 
 flour, twelve dramchs of yeast,an ounce of 
 salt, six ounces of sugar, six drachms of 
 vanilla, aglass of maraschino, three quar- 
 ters of a pound of muscadel raisins, two 
 pounds of butter, twelve yolks, and 
 twelve whole eggs, and some spoonsful of 
 whipped cream. Stone the raisins, put 
 them into a basin with the maraschino 
 and vanilla, pounded with the sugar and 
 strained, cover the basin very closely, 
 and set itaside. Make the leavenas be- 
 fore directed (gdleau de Compiégne). 
 Then put three parts of the butter intoa 
 pan, melt the fourth part and add to it, 
 beat them to a cream, and, at intervals 
 of two minutes, put in two whole eggs 
 and two yolks, untilall are used ; to this 
 add the other ingredients, and finish the 
 gateau in the same manner as gdteau de 
 Compitégne. 
 
 GEESE, fo Choose.—Be careful in 
 choosing a goose, that the bill and feet 
 are yellow, as it will be young: when old 
 the feet and bill are red. When they 
 are fresh the feet are pliable; if stale 
 they are dry and stiff. Green geese are 
 in season from May or June, till they 
 are three months old; they should be 
 scalded. A stubble goose is good till it 
 is five or six months old, and should be 
 picked dry. 
 
 GEESE (Legs of ) @ la Rémoulade.*— 
 Take the legs of one or more geese, and 
 dress them @ la braize; then dip them 
 into the fat in which they were cooked, 
 then bread them; sprinkle them over 
 with a little good oil, and broil them of 
 a fine brown: serve dry, with a separate 
 sauce a la rémoulade, made in the follow- 
 ing manner:—Mix a little mustard in a 
 saucepan, with salt and pepper, also 
 capers, anchovies, parsley, leeks, and a 
 clove of garlic, chopped up together very 
 fine, and diluted with oil and vinegar. 
 
 GEESE (fo Preserve).*—Take any num- 
 ber of geese, and roast till they are about 
 three parts done, being careful to pre- 
 serve the fat that drops from them; let 
 them cool, and when cool cut each goose 
 into four parts, taking off the legs, and 
 keeping the breasts and wings together ; 
 place them very close, one upon the 
 other, inan earthen pot, putting between 
 each layer three or four bay-leaves and 
 
 did cag Re lee t= « 
 
GEN 
 
 pel of hog’s-lard, an 
 t 
 
 When you want to use them, take the 
 pieces of goose out of the fat, and before 
 using, wash them well in warm water. 
 Geese to Truss.—The goose must be 
 first well picked and stubbed, then cut 
 off the pinions at the first joint, and the 
 feetalso. Make a slit inthe back of the 
 neck, and take out the throat, cut off 
 the neck close to the back and the skin, 
 but leave enough to turn over the back ; 
 make a slit between the vent and the 
 rump, though which draw out the en- 
 trails, then wipe it clean. Draw the legs 
 up, keeping them close to the side, then 
 put a skewer into the wing, through the 
 middle of the leg, body, and the leg and 
 ‘wing on the other side; put another 
 skewer through the small of the leg, 
 which keep close to the sidesmen; run 
 jt through, and do the same on the other 
 side. Cut through the end of the vent, 
 through which put the ruinp, to prevent 
 the stuffing from falling out. 
 -GENOISES.*—Put into an earthen 
 pan six ounces of powder-sugar, ‘six 
 whole eggs (as if for biscuits) a quarter 
 of a pound of flour, the same of sweet 
 almonds pounded, a little orange-flower 
 water, asmall quantity of salt, and about 
 an ounce of butter: mix these ingre- 
 dients together well, butter a baking 
 plate, and spread the preparation over it, 
 to the thickness of a half-crown piece; 
 ut it into a brisk oven of a proper co- 
 our, and then cut your génoises into sach 
 forms as you may fancy: put them into 
 a stove to dry, and then serve them. 
 When you have proceeded thus far, 
 you may, if you think proper, ornament 
 ‘them, which is done in the following 
 manner: do them all over with a glace 
 royale of different colours according to 
 your taste, and place them in the stove 
 a minute or two to dry the glace ; when 
 eee garnish them with apple or currant 
 jelly. 
 : Gieiiens Glaces al Italienne.*—Hav- 
 ing baked and cut the génoises, place 
 them on a sheet of white paper. Clarify 
 and then boil to sowfié half a pound of 
 ‘sugar; as soon as it reaches that degree 
 take the pan from the fire, and set the 
 bottom of it in cold water, take up the 
 sugar, and having whipped the whites of 
 three eggs, mix them by degrees with the 
 suyar ; cover the génorses with this glace, 
 then place them in a stove for a quarter 
 
 ( 264 ) 
 
 some salt: then melt the goose-grease 
 which has been preserved, with a good 
 d pour it into 
 
 e pot; there must be a sufficient quan- 
 tity to cover the birds; twenty-four 
 hours afterwards close up the pot with. 
 parchment, and when the whole is quite 
 cold, put it in a dry place to keep for use. 
 
 GHE 
 
 ofan hour to dry. This glace may be 
 tinged of various colours by adding to it 
 the different articles used for colouring 
 ‘gugar, almonds, &c. See those articles. 
 
 Genorsss, Paste for.*—Take a pound 
 
 of flour, three quarters of a pound ‘of 
 sugar, and half a pound of butter ; rub 
 the rinds of two or three lemons upon a 
 part of the sugar, crush it with the roll- 
 ing pin, and then roll it to a very fine 
 powder ; make a hole in the middle of 
 the flour, and put into it a little sait, four 
 yolks and four whole eggs, the butter and 
 sugar; work them together well, and hay- 
 ing made your paste, roll it out, and cut 
 it into bands, which roll the size of your 
 little finger ; cut them of equal lengths, 
 and form them into S’s or horse-shoes; 
 slit the sides and ends, lay them on but- 
 tered tins, dorez, and bake them in an 
 oven, rather hotter than for baking bis- 
 cutts. 
 Geno1ses Smal/l.*—Take some almond 
 paste, and having worked it up well, add 
 to it a little gum-dragon, and a little 
 starch, hoth in powder. Sprinkle a 
 sheet of paper with powder-sugar, lay 
 the almond paste over it, and sprinkle 
 that also with sifted sugar instead of flour’; 
 then take a small round paste-cutter, an 
 cut as many pieces from the paste as you 
 may require ; then cut an equal number 
 of strips, each long enough to sur- 
 round the tartlet, and about half an inch 
 wide; fix these bands to the tartlets with 
 the white of egg. Puta layer of the al- 
 mond-paste on a table-dish, add a rim to 
 it, leaving the edge either plain or notch- 
 ed, as you please ; place on this layer as 
 many génotses (prepared as above) as it 
 will contain, and then put them in a 
 stove or oven to dry. When wanted for 
 table, fill them according to your taste, 
 with three or four sorts of preserves. 
 GHERKINS.* —Dutch gherkins are 
 esteemed the best sort; when boiled 
 they are used in garnishing salads, an 
 likewise to make ragouts ; they are done 
 in the following manner: boil them a 
 moment in water to take off the strength 
 of the vinegar; then put them into a 
 good sauce or ragout, not allowing them 
 to boil again; serve with any dish you 
 think proper. t 
 Guerxins Pickled. * — Choose the 
 greenest gherkins, and having cut offthe 
 tails and heads, rub them to remove the 
 down ; wash, dry, and lay them in a jar; 
 pour overa sufficient quantity of the best 
 vinegar to cover the gherkins, and let 
 them stand; after three days, draw off 
 the vinegar, and boil it; when the quan- 
 tity is a little lessened, throw in the gher- 
 kins, and boil them together; then pour 
 the whole into the jar agains In about 
 

 
 GIB 
 
 five or six daystake them out, and boil 
 again, adding garlic, tarragon, and salt; 
 ‘put them inio the jar, which must not be 
 covered until the vinegar is perfectly cold. 
 
 Guergins Pickled. * — Choose your 
 gherkinsas above,very green andstraight, 
 
 brush, and placea layer in a pan, sprinkle 
 them with fine salt, then another layer 
 of gherkins, which sprinkle with salt also, 
 and continue this operation until you 
 have used nearly a bushel of gherkins, 
 leave them: in the salt for twenty-four 
 hours, which will draw all the water from 
 them; at the end ofthat time drain and 
 place them in a jar, with a handful of 
 allspice, the same of tarragon, a little 
 balm, ten shalots, six cloves of gar- 
 lic, two or three long peppers, twenty 
 cloves, a lemon cut in quarters, and two 
 small handsful of salt. Boil two gallons 
 of the best vinegar, pour it over the gher- 
 kins, and let them stand till the next 
 day, when boil the vinegar a second time, 
 and pour it on again; the following day 
 boil the vinegar for the third and last 
 ‘time, pour it over the gherkins, and 
 when quite cold, cover the jar with a wet 
 parchment. 
  Gwerxins Preserved Wet.—Let your 
 gherkins be clear and free from all spots, 
 put them into salt and water, let them 
 stand two or three days, then take them 
 out, and drain them well; put them in 
 another pan of water, scald them, put 
 them in a tub, and let them stand all 
 night; then drain the water from them; 
 put them in a pan of water, and to every 
 two quarts of water, put half a pint of 
 syrup; put them in, and let them boil 
 over a slow fire five minutes; put them 
 in the tub again, and Jet them stand til 
 mext day; then boil them again, drain 
 that syrup from them, and have a clean 
 pan, with the syrup of a proper. thick- 
 ness; let it boil, put the gherkins into 
 it, and let them boil gently for a quarter 
 of an hour; then put them into a flat 
 brown pan, and cover them; let them 
 stand two days, then drain the syrup 
 from them; boil the syrup one minute, 
 and pour it over them; the next day 
 boil them and the syrup together three 
 or four minutes, and repeat the same for 
 five days; then put them into pots, and 
 cover them up. 
 
 Guerkins, Ragoti of. —Cut the large 
 ones into quarters, and let the small ones 
 remain whole; soak them some time, to 
 take the vinegar out, then warm them in 
 a good strong cullis without boiling; 
 serve them as a ragoiit, to serve with 
 whatever dish you think proper. 
 
 GIBLET Pie.—Well scald and wash 
 your giblets, put them to stew like mut- 
 ton cutl<ts, but longer, till they are very 
 
 ( 265 ) 
 
 GIM 
 
 tender. You may either make a pufl- 
 paste or short paste to bake them in; 
 when you lay them in the dish, add the 
 yolks of two eggs boiled hard, pepper, 
 salt, and the gravy of the giblets; form 
 a star of leaves on the top of the pie, egg 
 it, and bake it. If you wish it to be par- 
 ticularly good, reduce some consommé 
 with a little Madeira wine, and pour it 
 into the pie. The giblets proper to 
 make the pie with, are the head, neck, 
 pinions, heart, gizzard, feet, and liver. 
 
 Gistet Pie.—Very nicely clean a goose 
 or duck’s giblets; stew them with a 
 small quantity of water, onion, black 
 pepper, and a bundle of sweet herbs, till 
 nearly done; let them grow cold ; then, 
 if there is not a sufficient quantity to fill 
 the dish, lay a beef, veal, or mutton 
 steak, at the bottom. Put the liquor of 
 the giblets also into the dish, and bake 
 it; when the pie is baked, pour in a large 
 tea-cupful of cream. You may add, if 
 you please, sliced potatoes,and bake them 
 with the pie. 
 
 GiBLET Soup.—Take three or four sets 
 of goose or duck’s giblets; and stew them 
 with a pound or two of gravy-beef, scrag 
 of mutton, or the bone of a knuckle of 
 veal, an ox-tail, or some shanks of mut- 
 ton ; with three onions, a large bundle of 
 sweet herbs, a tea-spoonful of white pep- 
 per, and a large spoonful of salt. Put 
 five pints of water, and simmer till the 
 gizzards (which must each be in four 
 pieces) are quite tender; skim nicely, 
 and add a quarter ofa pint of cream, two . 
 tea-spoonstul of mushroom-powder, and 
 an ounce of butter mixed with a dessert- 
 spoonful of flour.. Let it boil a few mi- 
 nutes, and serve with the giblets. It 
 may be seasoned, instead of cream, with 
 two glasses of sherry or Madeira, a large 
 spoonful of catsup, and some cayenne. 
 When in the tureen, add salt. 
 
 Giptets, Stewed.—Do them as directed 
 for giblet pie; season them with salt and 
 pepper, and averysmall piece of mace. 
 Before serving, give them one boil, with 
 a cup of cream and a bit of butter rubbed 
 in a tea-spoonful of flour. bak 
 
 Gisuets Stewed. — Well scald and 
 clean them ; cut off the bill, divide the 
 head, skin the feet, stew them with wa- 
 ter (a sufficient quantity for sauce), a 
 sprig of thyme, some whole black pepper, 
 and an onion; let them stew till very 
 tender; strain the sauce; add a little 
 catsup, and flour, provided the sauce is 
 not too thick. Serve with sippets, toast- 
 ed and laid round the dish. 
 
 . GIMBLELVTES = Printaniéres.* — 
 Blanch a pound of sweet almonds, cut 
 them into very thin slips, and rub them 
 with er and spinach-juice to colour 
 
GIN 
 
 them green, then dry them. Take some 
 
 choux paste, and lay it on @ tin in por-— 
 
 tions about half the size of an egg 5 dorez 
 them, and having dipped the’end of your 
 finger in the dorure, make a hole in the 
 
 middle of each chow; bake them, and 
 
 when done, dip them, one by one, first 
 
 in sugar boiled to cassé, and then in the | 
 almonds, which will adhere to them by 
 Arrange the gzm- | 
 
 means of the sugar. 
 - lettes on a dish according to your tasie, 
 and serve them. 
 
 GINGERBREAD.—Rub one pound. 
 of butter well into three pounds of flour; — 
 then add one pound of powder-sugar, | 
 
 one pound of treacle, and two ounces of 
 ginger pounded and sifted very fine; one 
 
 nutmeg grated very fine; then warma | 
 
 quarter of a pint of cream, and mix all 
 together; you may add carrawavs and 
 sweetmeats if you choose; make it into 
 a stiff paste, and bake it in a slow oven. 
 
 If cake or biscuits are kept in paper or 
 adrawer, they will acquire a disagreeable 
 taste. A pan and cover, or tureen, will 
 preserve them long and moist; or if to 
 be crisp, laying them before the fire wil! 
 make them so. 
 
 GINGERBREAD without Butter.—Mix 
 two pounds of treacle 5 of orange, lemon, 
 citron, and candied »ginger, each four 
 ounces, all thinly sliced; one ounce of 
 coriander-seeds, one ounce of carraways, 
 and one ounce of beaten ginger, inas much 
 pasteias will make a soft paste; lay it in 
 cakes or tin plates, and bake it in a quick 
 oven. Keepit dry in a covered earthen 
 vessel, and it will be good for some 
 months. 
 
 ‘GINGERBREAD Nuts.—Take four pounds 
 of flour, half a pound of sifted sugar, an 
 ounce of carraway-seeds, half an ounce 
 of ginger pounded and silted, six ounces 
 of fresh butter, and two ouncesof candied 
 orange-peel cut into small slices; then 
 take a pound of treacle or honey, and a 
 gill of cream, make them warm together; 
 mix it, with all the ingredients, into a 
 paste, and let it lay six hours; then roll 
 it out, make it into nuts, and bake them 
 in a moderate oven. 
 
 Gincer Cakes.—Put four pounds of 
 flour upon the dresser; then take a cop- 
 per saucepan, and break into it six eggs, 
 and mix them well with a spoon; add one 
 
 pint of cream to thera, and beat them | 
 well; put the saucepan over the fire, stir 
 
 till your mixture is warm; put two pounds 
 of butter into the cream and eggs, and 
 one pound of sugar, and keep stirring it 
 over a very slow fire, just to melt all the 
 butter; put in four ounces ‘of pounded 
 ginger, and as soon as all the butter is 
 melted, pour it all into the middle of 
 the flour ; mix it as well as you possibly 
 
 ( 266 ) 
 
 
 
 GIN 
 
 can, till it becomes a fine paste; then 
 roll it out with flour under it on your 
 
 dresser; cut them to the size of the top — 
 of a tea-cup, a quarter of an inch in- 
 
 thickness ; and before you put them into 
 the oven (which should be very hot), 
 place three papers under them. 
 
 GincerR, Candied.—Put an ounce of 
 ginger, grated fine, and a pound of sifted 
 sugar into a preserving-pan with as much 
 water as will dissolve it. Stir them well 
 together over a slow fire, till the sugar 
 begins to boil; then add another pound, 
 stirring constantly till it thickens. Take 
 it from the fire, dropiton earthen dishes 
 set them in a warm place todry, an 
 fee) will be hard and brittle and look 
 white. 
 
 Ginger Drops.—Put two ounces of 
 candied orange, with a little sugar, into 
 a mortar, and beat them toa paste ; then 
 
 | mix an ounce of powder of white ginger 
 
 with a pound of loaf sugar. Wet. the 
 sugar with a little water, and boil all to- 
 gether to a candy, and drop it on paper 
 in moderate-sized drops. 
 
 Gincer, Essence of. —Put three ounces 
 
 | of fresh grated ginger, with one ounce of 
 
 thin-cut lemon-peel, into a quart of 
 brandy ; let itstand for ten days, shaking 
 it up each day. 
 
 GinceErR Ice Cream.—Take four ounces 
 of preserved ginger,‘ pound it, and put it 
 into a basin, with two gills of syrup, the 
 juice of a lemon, and a pint of cream; 
 then freeze it. 
 
 GinceR (Mock). — Take the largest 
 cauliflowers you can procure, cut off all 
 the flowers from the stalks, peel them, and 
 throw them into strong spring water and 
 salt for three days; then drain them in 
 a sieve pretty dry, and put them in ajar; 
 boil white wine vineger with cloves, mace, 
 long pepper, and allspice, each half an 
 ounce, torty blades of garlic, a stick of 
 horse-radish, cut in slices, a quarter of 
 an ounce of eayenne pepper, a quarter of 
 a pound of yellow turmeric, and two 
 ounces of bay salt; pour it boiling over 
 the stalks, and cover it down close till 
 the next day; then boil it again, and re- 
 peat it twice more; and when it is cold, 
 tie it down close. 
 
 GincER, Preserved.—Take some green 
 ginger, and with a sharp knife pare it 
 neatly; and as it is pared, throw it into 
 a pan of cold water to keep it white; 
 when you have a sufficient quantity, boil 
 it till tender, changing the water three 
 times ; each time put it into cold water 
 to take out the heat or spirit of thegin- 
 ger; when tender, throw it into cold 
 water; for seven pounds of ginger, 
 clarify eight pounds of refined sugar; 
 when cold, drain the ginger, and put it 
 
 Ste ties 
 ee py a oe 
 

 
 GLA 
 
 into an earthen pan, with a sufficient 
 quantity of the sugar, cold, to cover it, 
 and let it stand for a couple of days ; then 
 pour the syrup from the ginger to the 
 remainder of the sugar; boil it some 
 time, and when cold, pour it on the gin- 
 ger again, and set it by for three days, at 
 least. ‘Then take the syrup from the 
 ginger, boil it, and put it hot over the 
 ginger; proceed in this manner till you 
 find the sugar has entered the ginger; 
 boiling the syrup and skimming off the 
 scum that rises each time, until the 
 syrup becomes rich as well as the ginger. 
 
 If the syrup is put on hot at first, or if 
 too rich, the ginger will shrink and not 
 take the sugar. 
 
 When green ginger cannot be pro- 
 cured, take large races of Jamaica gin- 
 ger, boiled several times in water till 
 tender, pared neatly, and proceed the 
 same as above. 
 
 GincER Sprigs.—Take three eggs, one 
 pound ofsugar, a pound of flour, a litte 
 ginger, two spoonsful of rose-water; mix 
 the whole into a paste, and cut into what 
 form you please. 
 
 Gincer WVine.—Put ten gatlons of wa- 
 ter into a boiler, with fifteen pounds of 
 lump-sugar, and the whites of eight 
 eggs well beaten and strained ; mix all 
 well together while coid; when the liquor 
 boils, skim it well; put in halfa pound 
 ofcommon white ginger bruised, let it 
 boil twenty minutes. MHavein readi- 
 ness the rind of seven lemons (the rind 
 must be very thin), and pour the liquor 
 on them; when cool, tun it with two 
 spoonsful of yeast; to a quart of the li- 
 quor put two ounces of isinglass-shavings, 
 while warm, whisk it well three or four 
 times, and pour all together into the 
 barrel. _ Next day stop it up; in three 
 weeks bottle it ; and in three months it 
 will be fit to drink, 
 
 GLACE, Royale.*—Put the white of 
 a new-laid egg into a pan, and mix with 
 ita sufficient quantity of white powder- 
 sugar to make a glace or icing, neither 
 too dry nor too liquid; beat it well, and 
 add alittle lemon-juice to whiten it. By 
 mixing with this glace, carmine, saffron, 
 indigo, spinach-juice, &e.3 it will be 
 either rose-coloured, yellow, blue, green, 
 &c. according ta your taste. 
 
 GLAZE.*—Take the remains of any 
 liquor in which meat has been cooked, 
 and strain it through a silk sieve until 
 quite clear; then put it into a saucepan 
 and reduce it over a brisk fire: as soon 
 as it is sufficient)y done, that is, when it 
 sticks to the spoon, put it into a smaller 
 saucepan, and set itin the bacn-marie ; 
 
 when wanted, add a small piece of fresh 
 
 butter to it, to correct its saltness, 
 
 ( 267 ) 
 
 
 
 GOD 
 
 Guaze.* — Make a consommé with 
 whatever remnants of fowls or meat that 
 may be in the house ; strain it, and then 
 put it on the fire with two or three whites 
 of eggs beaten to a snow ; stir till it boils, 
 and then set on the side of the stove, and 
 place fire on the saucepan lid; as soon 
 as the eggs areset, pass the glaze through 
 a wet cloth; reduce this over a large fire, © 
 stirring it constantly with a wooden 
 spoon to prevent its sticking ; then pour 
 it intoa pot for use. 
 
 When wanted, put a small quantity of 
 it into'a saucepan, and make it hot over a 
 slow fire; and, in this state, lay it gently 
 over such articles as may require glazing, 
 by means of a feather. . 
 
 Guaze, of Roots.*—Fill a saucepan 
 three parts full of vegetables, such as 
 carrots, turnips, and onions (have the 
 largest quantity of the two latter); four 
 or five cloves may also be added, and 
 veal, if you think proper ; moisten the 
 whole with stock or water, boil your ve- 
 getables over a gentle fire, and proceed 
 in the usual manner. 
 
 GODARD .—This is the same as Ra- 
 gout Financiere, only it serves to garnish 
 a sirloin of beef. You then add pigeons, 
 gautiers, and larded sweetbreads; keep 
 your sauce thin. 
 
 GODIVEAU.* — Take fillet of veal 
 (or breasts of fowl or game), fresh pork 
 (or sausage-meat), beef-marrow or suet, 
 equal quantities of each, veal sweetbreads, 
 truffies, and mushrooms; season these 
 articles with pepper, cloves, and nutmeg, 
 all in powder; pound them all together, 
 and put in (one at a time) the yolks of 
 eggs; pour in alsoa little water, pound- 
 ing continually, until it is reduced toa 
 sortof paste. Make a small ball of it, 
 which bvil ina little water to ascertain 
 whether it be snfficiently salt; sweet 
 herbs may be added when you are about 
 to use it. The godiveau isused as afaree 
 for tourtes and hot pies. 
 
 Gopiveau (Hot) Pie of.* — Make a 
 raised crust, about five inches high, and 
 of any size you may think proper; on the 
 bottom of which lay some godiveau, over 
 this place some mushrooms cooked in 
 
 -butter, two or three artichoke-bottoms, 
 
 cut into pieces, and then lay some more 
 godiveau formed into small sausages. 
 Cover the pie with the paste, dorez 
 and bake it.. When done, open it, and 
 pour in any sauce which will correspond 
 with the godiveau. 
 
 Gopivnau, Tourte of.* — Roll out 
 some light paste, and cut it to the size of 
 the dish you intend to use; spread over 
 ita small quantity of godiveau, on which 
 place a few mushrooms fried lightly and 
 drained re some artichoke-bottoms, 
 
 A 
 
GOO 
 
 each cut into four or six pieces; roll some 
 godiveau into balls of any size you think 
 proper, and lay them on the above- 
 mentioned articles, so as toform a flattish 
 ' dome; cover it with the light paste, 
 press the edges together, moisten the 
 top, and lay an ornamental cover of puff- 
 paste over. 
 
 GOOSE, Botled.—Take a goose, singe 
 it, and pour over it a quartof boiling 
 milk; let it lie in this all night; then 
 take it out, dry it well with a cloth; cut 
 into small pieces a large onion and some 
 sage; put them into the goose, sew it up 
 at the neck and vent, hang it up by the 
 legs till the next day; then put it intoa 
 pot of cold water, cover it close, and let 
 it boil gently for an hour. Serve with 
 onion sauce. 
 
 Another method of*boilinga goose, is 
 by laying it in salt for a week ; then boil 
 it foram hour. Serve with onion sauce, 
 or cabbage boiled or stewed in batter. 
 
 Goose en Daube.*—Prepare a goose 
 in the usual way, lard it with Jardons 
 seasoned with salt, pepper, and spices; 
 lay slices of bacon in a braizing-pan, the 
 goose on them, with four carrots, four 
 onions, three cloves, a bunch of parsley, 
 scailions, a knuckle of veal, cut in pieces } 
 and cover the whole with slices of bacon; 
 add a little salt, and three ladlesful of 
 broth ; let it simmer for two hours or 
 more, according to the age of the bird. 
 When done, take it out, and drain it; 
 strain the liquor and reduce it to half; 
 and having cleared off the fat and glazed 
 the goose, pour the sauce over it. Gar- 
 nish your dish with onions, cabbages, or 
 turnips, glazed, and a tomata sauce. 
 
 Goosse en Daube.*—This dish is sel- 
 dom prepared but with an old goose; 
 which, when singed and trussed, is Jard- 
 ed with bacon seasoned with parsley, 
 scallions, shalots, garlic, sage, thyme, 
 ‘basil (all chopped small), pepper, salt, 
 and nutmeg; do up some roasted ches- 
 nuts with some butter and a little sugar; 
 stuff your goose with this, put the bird 
 into a pan with slices of bacon under and 
 
 over it, moisten it with broth or water | 
 
 and white wine$ put in also a knuckle of 
 veal, cut in pieces; four carrots, four 
 
 ‘onions (one stuck with three cloves) a | 
 
 ‘parsnip, a bouguet garni, salt, pepper, 
 and spices. Let it stand over a small 
 fire three or four hours; then take out 
 the goose, skim the liquor, strain, and 
 reduce it, so that when cold it mav be 
 quite a jelly, which clarify with “the 
 white of an egg, and dish the goose with 
 this jelly over and round it. 
 
 Goose, Gravy of.*—Lay in a large. 
 
 saucepan some slices of onion, two slices 
 .of bacon, three or four beef-steaks, a 
 
 ( 268 ) 
 
 GOO 
 
 goose, and a duck, cut up; pour over 
 these, two quarts of boiling water, and 
 close the saucepan as tight as possible. 
 Let it stand over a gentle fire for four or 
 five hours, then open it, and put those 
 pieces to the bottom whick had previously 
 lain at the top; add a little pepper and 
 salt, close the vessel again, and set it on 
 hot ashes foran hour; at the end of that 
 time, have ready some stone jars, in 
 which place the pieces of goose 3 pour 
 over them a part of the liquor from them, 
 through a sieve, and as the meat imbibes 
 it, in about two hours pour in the re- 
 mainder. Ifyou wish this gravy to keep 
 for two or three months, cover them with 
 their own dripping, an inch in thickness. 
 
 Goose (Green) Pie.—Bone twe young 
 green geese of a good size ; carefully: pre- 
 pared and nicely singed. Wash them 
 clean, and season them high with salt, 
 pepper, mace, and allspice; put one in- 
 side the other; pressing them as closely 
 together as possible, drawing the legs 
 inwards. Put plenty of butter over them, 
 and bake them, either with or without 
 crust, as you please; if the Jatter, a cover 
 to the dish must fit close to keep in the 
 steam. : 
 
 Goose (Green) Roasted.—After a green 
 goose has been well trussed and singed, 
 put into the inside a good bit of butter, 
 mixed with pepper and salt; put it to 
 roast, and baste it frequently with but- 
 ter. When done, shake over it some 
 flour and salt, when ready, take out the 
 skewers, lay it on the dish with good 
 gravy under it, and green sauce in a 
 boat; it will take three quarters of an 
 hour to roast. 
 
 Goose (Legs und Wings of ) a la Bay- 
 onne.*—Take the legs and wings from as 
 many half-roasted fat geese as you may 
 think proper; bone them, and when cold, 
 rub them with salt and saltpetre, and 
 lay them regularly in a pan with bay- 
 leaves, thyme, and sage, between each 
 layer; cover the pan close, and let them 
 lay thus twenty-four hours; then take 
 them out, dry, and finish cooking them 
 over a slow fire, in their own fat. When 
 sufficiently done, take them out, but 
 keep the fat warm. As soon as the legs 
 and wings are quite cold, place them 
 closely in a jar, leaving a space at the 
 top of about three inches, which fill up 
 with the warm fat. Do net tie the jar 
 over until the whole is quite cold. . 
 
 Goose (Legs and Wings of) @ ka 
 Bayonne.*— ‘lake the legs and wings 
 from five geese; bone the latter with 
 your hand, and rub them and the wings 
 with salt, pounded and mixed with half 
 an ounce of saltpetre; having done this, 
 
 place them in an earthen pan, and bay- 
 
 —S 
 
 a 
 

 
 GOO ( 269 ) GOO 
 
 the whole simmer for two hours, then 
 take it out, drain and take off the 
 thread ; dish them, and serve with a 
 purée of lentils, green pease, onions, &c. 
 
 Goose (Legs of) &@ la Rémoulade.* — 
 Take the legs of a goose, either roasted 
 or @ la daube; soak them in their own 
 dripping; bread, and baste them lightly 
 witli oil; broil them to a nice colour, and 
 serve them dry, with the following sauce — 
 in a boat: capers, anchovies, parsley, 
 scallions, and garlic, all chopped very 
 small, mustard, pepper, salt, vinegar, 
 and oil. : 
 
 Goosr (Legs of) au Verd-pré.*—Put 
 { 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’ 
 them lightly in their own fat; cut half a} some small onions; cover the saucepan 
 dozen large 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 
 goose, 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 aj handful of parsley, (keep it as green as 
 good potvrade, or any other sauce you | possible), lay it over a dish, and serve the 
 please. ; legs on it. 
 
 Goosr @ la Providence.*—Prepare a Goose, to Marinate.—Cut a goose up 
 goose in the usual way, and stuil with } the back, boneit; make a stuffing with a 
 the following farce: take twenty small | 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 truffles, j 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 gwenelles, the size of the | closely), till it is tender; put in a little 
 sausages (whieh, 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 @ 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 a fowl, and 
 paper; pour in a glass of Madeira wine, | do it in the same manner ; take alsoa 
 and some good consommé. Let it stew | neat’s tongue, boil and blanch it ; season 
 gently over a slow fire for two hours; | the fow! 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, Jay the truffles, | gravy, and the bones of the goose and 
 &c. round, and pour the sauce over it. fowl; 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 spoonsful 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, | truffies, 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 also three carrots, four } stew it half an hour longer, then take it 
 onions, two bay-leaves, two cloves, a/{ up, put it ina dish, and serve the ragott 
 little thyme, and a ladleful of broth ;-let | over mitene care to skim off all the fat. 
 
 leaf, thyme, and basil, between each. 
 layer; cover them with a cloth, and let | 
 them stand thus, twenty-four hours}, 
 after which, take them out, drain and sim- | 
 mer them in water; drain them again. 
 Take all the fat from the bodies of the. 
 geese, not excepting the inside fat, and 
 Fale pegle it in the same manner as hog’s | 
 ard; and when the legs and wings are 
 perfectly tender, and cold, put them as 
 close as possible; pour in the fat when | 
 about three parts cold, and let them 
 stand together twenty hours, then cover 
 the pots closely with paper, and set them 
 by in.a dry cool place. 
 
 Goose Legs & la Lyonnaise.*—Take | 
 
 
 
 
 
 
 
 
 
GOO 
 
 _ Goose Pie (Common).—Make a raised 
 
 crust, quarter the goose, well season it, 
 
 lay it into the crust; half a pound of 
 butter at the top, cut into pieces; lay on 
 the lid; bake it gently. 
 _. Goose Pre (Rich).—Bone.a goose and 
 
 a fowl, season them very well; put force- 
 meat into the fowl, and then put the 
 fowl into the goose; put these into a 
 raised crust, fill the corners with a little 
 forcemeat; cut half a pound of butter 
 into pieces, lay them on the top; put on 
 the cover; bake it well. Serve cold. 
 
 Goose au Ragoitt.—Break the breast- 
 bone of the goose, and make it quite flat 5 
 when it is skinned, dip it into boiling 
 water ; season it with pepper, salt, and 
 a little mace beat to powder; lard and 
 flour it all over; take nearly a pound of 
 beef suet, put it into a stewpan, an 
 when melted and boiling hot, put in the 
 _ goose; when it is brown all over, add to 
 
 it aquart of beef gravy, boiling hot, a 
 bunch of sweet herbs, a blade of mace, 
 a few cloves, some whole pepper, a few 
 small onions, and a bay-leaf; cover it 
 closely, and let it stew gently; if it isa 
 small yoose, an hour will be sufficient 5 
 if a large one, it will take half an hour 
 more. Make a ragoit for it as follows: 
 cut some turnips, onions, and. carrots, 
 as for a harrico of mutton, all boiled 
 enough, half a pintof rich beef gravy; 
 put them ali into a saucepan, with some 
 pepper, salt, and a piece of butter rolled 
 in flour; let them stew gently a quarter 
 of an hour; take the goose out of the 
 stewpan when done; drain it well from 
 the liquor it was stewed in, put it into a 
 dish, and serve the ragoft over it. 
 
 Goose Roasted. — A stubble goose 
 should be stuffed with sage and onions, 
 chopped small, and mixed with pepper 
 and salt; boil the sage and onion in a 
 little water before they are chopped, or 
 mix a few bread crumbs with them when 
 chopped; either will render them less 
 strong. Put it first at a distance from 
 the fire, and by degrees draw it nearer. 
 A slip of paper should be skewered on 
 the breast bone. SBaste it very well. 
 When the breast is rising, take off the 
 paper, and be careful to serve it before 
 the breast falls, it will be spoiled by 
 coming to table flattened. Serve it with 
 g00d gravy and apple sauce, in. boats. 
 It will take about an hour and a half to 
 roast. 
 
 Goose Smoked.—Take a large stubble 
 goose: take off all the fat; dry it tho- 
 roughly inside and out, with a cloth; 
 wash it all over with vinegar, and then 
 rub itover with some common salt, salt- 
 petre, and a quarter of a pound of coarse 
 sugar ; rub the salts well in, and let it lie 
 
 ( 270 ) 
 
 
 
 
 
 GOO 
 a fortnight; then drain it well, sew it up 
 
 in acloth, and hang it in the chimney to 
 
 dry. Itshould hang fora month. Sauce, 
 onions, greens, es »\o-snet a ONE 
 
 GOOSEBERRY Cakes.— Break the 
 gooseberries, press out the juice, and 
 strain it through a muslin; to one 
 pint of juice a pound of sugar; boil up 
 the juice; strew in the sugar: stir it 
 
 well; simmer it well till the sugar is 
 
 melted; pour it into glasses: dry it in 
 a stove till it will turn out, then dry the 
 cakes on plates. cnt. BEMh 
 GooseBerriss (Green), Compote of.— 
 Give them a little cut on one side to 
 squeeze out the seeds, and put them in 
 hot water to seald, till they rise to the 
 top; then put cold water to them, adding 
 a little salt, to bring them to their na- 
 tural green; simmer them in clarified 
 sugar, and let them remain in some time 
 to imbibe the sweet; take them out, 
 and put them in the compotier; reduce 
 the syrup to a good consistence, and 
 pour it over the fruit. This is for green 
 gooseberries; but if you make use of pre= 
 served ones, warm them in their own 
 syrup and a little water, and serve it 
 either hot or cold. These will not keep 
 long, particularly if they have been 
 warmed again: if exposed to the air any 
 time, they will lose their colour,  —s_— 
 GoosEBERRIES (Ripe) Compote of.— 
 Prepare some sugar to the éighth de- 
 gree (petite plume); put the gooseberries 
 into it to,boil a moment, and let them 
 cool before you skim them, if for present 
 use; if for keeping, refine the sugar still 
 more, by boiling. : 
 GoosEBERRY Cream.—Boil one quart 
 of gooseberries very quick, in as much 
 water as will cover them, stir in about 
 half an ounce of good butter ;. when they, 
 
 ; 
 
 sweeten the pulp while it is hot, with 
 
 four eggs; serve in a dish, cups, or 
 glasses. Sd 
 
 into a stone jar, with some fine Lisbon 
 sugar; put the jar either in a stove, or 
 
 in a saucepan of water, over the fire; if 
 
 in a stove, a large spoonful of water 
 should.be added to the fruit. When itis 
 done to pulp, press it through a colan- 
 der; have ready a sufficient quantity of 
 new milk, and a tea-cupful of raw cream, 
 boiled together, or you may use an egg 
 
 instead of the cream; leave it to_get 
 } cold, then sweeten well with fine Lis- 
 
 bon sugar, and mix the pulp by degrees 
 with it. . 
 
 Goosrserry Hops.—Take the largest. 
 
 green walnut kind, and cut the bud end 
 
 in four quarters, leaving the stalk end 
 
 are soft, pulp them through a sieve; 
 
 sugar, then beat it up with the yolks of 
 
 GoosEBERRY Foo].— Put gooseberries 
 
 a 
 
 
 

 
 7 
 
 . 
 G00 
 
 whole; carefully pick out the seeds, and 
 with a strong needle and thread, fasten 
 ‘five or six of them together, by running the 
 thread through the bottoms. of them, till 
 
 _they are the size ofa hop. Put vine leaves 
 
 cold, pour it over them. 
 
 at the bottom of a tin preserving-pan ; 
 cover them with the hops, then a layer 
 of leaves, and so on; lay a good many on 
 the top, then fill the pan with water. 
 Stop it so close, that the steam may be 
 prevented from escaping ; set it by a slow 
 fire till scalding hot, then take it off, and 
 let it get cold, and so continue, till, on 
 opening, while cold, the gooseberries are 
 of a nice green. Then drain them on 
 sieves, and make a thin syrup of a pound 
 of sugar to a pint of water ; boil and skim 
 it well: when half cold, put in the fruit; 
 the next day give it one boil; do this 
 thrice. If the hops are to be dried, 
 which way they eat best, and look well, 
 they may be set to dry in a week; but if 
 to be kept wet, make a syrup in the 
 above proportions, adding a slice of gin- 
 ger in boiling ; when skimmed and clear, 
 give the gooseberries one boil, and when 
 If the first 
 syrup is found too sour, a little sugar 
 may be added, and boiled in it, before 
 the hops intended for drying are boiled 
 for the last time. 
 
 Goosrserry Jam.—Take what quan- 
 tity you please of red, rough, ripe goose- 
 berries; take half their quantity of lump 
 sugar;break them well,and boil them toge- 
 ther for halfan hour, or moreif necessary. 
 
 Put it into pots, and cover with paper. 
 
 Gooseserries fo Keep.— When the 
 weather is dry, pick the gooseberries 
 that are fall grown, but not ripe; pick 
 off the tops and tails, and put them into 
 open-mouthed bottles; gently cork them 
 with quite new velvet corks ; put them in 
 the oven after the bread is drawn, and 
 let them stand till shrunk a quarter part; 
 then take them out of the oven, and im- 
 mediately beat the corks in tight, cut off 
 the tops, and rosin them closely down ; 
 get them in a.dry place, and if they are 
 well secured from the air, they will keep 
 the year round. 
 
 If they are gathered in’ the damp, or 
 the gooseberry skins are the leastcut in 
 taking off the stalks and buds, they will 
 mould. The hairy sort oniy are used 
 for keeping, and they should be done be- 
 fore the seeds become large. There are 
 a variety of ways of keeping gooseberries, 
 but this, we think, is one ot the best and 
 most easy methods of preserving them. 
 
 GoosELERRY Muarmalade.—Boil them 
 a moment, or only scald them in boiling 
 water, sift them through a sieve ; reduce 
 them over the fire to half, then mix them 
 with sugar prepared to the ninth degree 
 
 (ML y 
 
 GOO 
 
 (a la grande plume), half a pound of sugar 
 to a pound of fruit. 
 
 GoosrBerry Paste.—Upon two pounds 
 of fruit put about a glass of water; boil 
 them a little while, and sift them through 
 a sieve with expression 3 put it upon the 
 fire again to reduce the juice to a soft 
 paste consistence, stirring continually ; 
 when it is come toa pretty thick sub- 
 stance, add a pound of sugar prepared 
 to the ninth degree (grande plume), stir- 
 ring continually witi: a wooden spoon, 
 till it becomes of a pretty substantial 
 thickness. This paste ought to be ap- 
 plied directly to what purpose you pro- 
 pose. This is mostly done in moulds of 
 different shapes and sizes, made like 
 hoops, without tops or bottoms ; put them 
 upon a baking plate to dry in a stove ofa 
 moderate heat. Be careful to keep them 
 in a dry place. 
 
 Goossezerries, Clear Paste of.—Bruise 
 the gooseberries, then boil them a mo- 
 ment, and sift them, first in a sieve and 
 then in a coarse stamine; to half a 
 pint of this juice mix one pound of sugar 
 boiled to the twelfth degree (au cassé), 
 mix it by degrees with the sugar, beil it 
 a moment, take it off the fire, skim it,and 
 then give it two or three more boilings ; 
 the way to know when it is perfectly pre- 
 pared to put into cups or glasses, is by 
 taking some with asilver spoon, and if it 
 falls out in turning over, and extendsa 
 little, like pretty firm jelly, it is done. 
 
 GooseBerry Pie.— Line your dish 
 with a nice puff-paste: lay in your 
 gooseberries 3 sweeten it well ; put on the 
 cover,and finish the same asall other pies. 
 
 GoosEBERRIES Preserved. — Put one 
 quart of red currant juice to five pounds 
 of loaf.sugar; set iton the fire, and when 
 the sugar is dissolved, put in eight 
 pounds of red, rough, ripe gooseberries 3 
 let them boil half an hour, then’ put 
 them into anearthen pan, and leave them 
 to stand for two days; then boil them 
 again, till they look clear, put them into 
 pots, and let them stand a week to dry a 
 little at the top ; then cover them with 
 brandy papers. 
 
 GoosEserry Pudding (Baked).—Scald 
 a pint of green gooseberries, then rub 
 them through a sieve; put to them half 
 a pound of sugar, half a pound of butter, 
 three Naples’ biscuits, four eggs well 
 beaten; mix the whole weil together, 
 and let it bake half an hour. 
 
 GooseBerry ‘Pudding (Botled).—This 
 pudding is made in the same manner as 
 Apple pudding. 
 
 GoosEseRRY Sauce.*—Take two hands- 
 full of half ripe gooseberries, open them, 
 and take out the seeds; blanch them in 
 alittle salt and water, and drain them. 
 
 
 
GRA 
 
 Put two spoonsful of velouté, and the 
 same of butter-sauce into a saucepan, 
 mix them together well, and heat them ; 
 throw in the gooseberries, stir them well; 
 season the sauce according to taste, with 
 salt, pepper, and nutmeg. This sauce is 
 eaten with boiled mackarel: fennel may 
 be added or not, at pleasure. 
 
 GoosEBERRY Syrup, — Bruise them, 
 with one fourth part of cherries; sift 
 in acloth, and mix the juice with sugar 
 prepared to the ninth degree (a da grande 
 plume), one pound to half a pint of juice; 
 simmer together till the sugar is aw 
 perlé. 
 
 GoosEBERRY (Green) Tart.—You may 
 use them either whole, or make a mar- 
 malade of them, with a good syrup; the 
 last way is considered the best method, 
 as by this means you can judge easily 
 how sweet they are, and ought to be ; if 
 made of marmalade, the seeds should be 
 taken out. 
 
 GoosEBERRIES ix an Open Tart, with 
 or without Cream.—Pick and scald some 
 young gooseberries, then, with short 
 paste, make a tart of them the same as 
 you would any other, and serve it cold ; 
 or it may be done thus: when the tart is 
 cold, take off the top crust, and cut it in 
 three corner shapes; beat up nearly a 
 pint of thick cream, and when beaten 
 up, mix it in a little powder-sugar ; then 
 spread it nicely over the gooseberries, 
 and garnish it round with crust. 
 
 GoosEBERRY Trifle.—Scald a sufficient 
 quantity of gooseberries, as, when pulped 
 through a sieve, will make a thick layer 
 at the bottom of a dish, and sweeten it 
 with sugar according to taste. Mix half 
 a pint of milk, half a pint of cream, and 
 the yolk of an egg; give it a scald over 
 the fire, stirring all the time; do not let 
 it boil ; add a little sugar, and leave it to 
 get cold; lay it over the gooseberries 
 with a spoon, and then put on it a whip, 
 which should be made the day before, as 
 for any other trifle. 
 
 GoosEBERRY /Vinegar.—Bruise some 
 gooseberries that are quite ripe, and to 
 three quarts of water put one quart of 
 gooseberries in alarge tub. Let them 
 remain sixty hours, stirring them fre- 
 quently; then strain them through a 
 hair bag, and to every gallon of the liquor 
 add one pound of coarse sugar; stir it 
 well together; put it into a barrel and 
 a toast and yeast; cover the bung-hole 
 with a bit of slate, and let itstand nine or 
 ten months. The greater quantity of 
 sugar and fruit, the stronger the vine- 
 
 are 
 oe AMES) Vomsbte of,*—Boil a. quare 
 ter of a pound of sugar with half a glass 
 of water, till it is reduced to a strong 
 
 ( 272 ) 
 
 GRA 
 
 syrup; skim, and then put into it a 
 pound of grapes, picked from the stalks, 
 and the seeds taken out; give them a - 
 boil two or three times, and then place 
 them in a dessert dish: if there is any 
 scum upon them, carefully wipe it o 
 with white paper. "y 
 
 Graves Dried.*—Take some fine mus- 
 cadine grapes; place them on hurdles, 
 and put them into the oven, turning 
 them, carefully, frequently; when the 
 grapes are quite dry, put them into a deal 
 box, hermetically closed, lightly covering 
 them with brown sugar and bay-leaves.. 
 
 Grapes, Dried in Bunches. — Take 
 some preserved grapes, wash them with 
 warm water, put them on sieves, and 
 into a hot stove, keep turning them every 
 day, changing the sieve ; |,when they are 
 thoroughly dried, put them into boxes. _ 
 
 Grape Ice. — Take ripe grapes, pick 
 them from their stalks, pass them through 
 a sieve ; mix some sugar with the juice 
 ofyfour lemons squeezed upon it; pass 
 the whole together a second time through 
 a sieve, then freeze it. 
 
 Grave Jelly.*—Take out the stones, 
 then mash the grapes with your hands, 
 (they must be ripe) then squeeze them 
 through a cloth to extract all the juice 
 from them, and boil and finish the same 
 as currantjelly. Use halfa pound of su- 
 gar to each pound of fruit. ; 
 
 Grapes Pickled. — The grapes must 
 be at their full growth, but not ripe, cut 
 them in small bunches ; put them in a 
 stone jar, with vine leaves between each 
 layer of grapes, till the jar is full; then 
 take as much spring-water as will cover 
 the grapes and the leaves; as it heats 
 put in. as much salt as will make a brine 
 sufficiently strong to bear an egg; you 
 must use half bay-salt and half commone- 
 salt; when it boils, skim it; strain it 
 through a flannel bag, and let it stand 
 to settle; by the time it is cold it will 
 be quite settled; strain it a second 
 time through a flannel-bag ; then pour it 
 inte the jar, upon the grapes, which 
 must be well covered; fill the jar with 
 vine leaves; then tie it over with a 
 double cloth, and set a plate upon it; let 
 it stand for two days, then take off the 
 cloth, pour away the brine, and take out 
 the leaves and the grapes, and lay them 
 between two cloths to dry; then take 
 two quarts of vinegar, one quart ofspring- 
 water, and one pound of coarse sugar, 
 boil it for a short time, and skim it ve 
 clean as it boils; let it stand till it is 
 
 uite cold; wipe the jar very clean and 
 ry, lay some fresh vine Jeaves at the 
 bottom, between every bunch of grapes, 
 and on the top ; then pour and strain the 
 pickle on the grapes}; fill the jar; let the 
 
 . a ' a 
 ee ee ee ee ef 
 
 
 
 —-" 
 
 
 

 
 GRA ( 273 ) GRA 
 
 pickle be above the grapes; tie upa thin 
 piece of board in a flannel, lay it on the 
 grapes to keep them under the pickle; 
 tie then down with a bladder, and over 
 that a leather. Always keep the grapes 
 under the pickle. | 
 
 Grapes Preserved (in Clusters).—Take 
 the large Gascoigne grapes belore they 
 are too ripe, and prick every one: to 
 every pound of grapes puta pound and 
 @ quarter of sugar; make a syrup of the 
 verjuice, strained; when the sugar is 
 quite clear, put the grapes (after they 
 are strained into syrup) intoa deep jar, 
 cover them close, and set them ina pot 
 of scalding water over the fire to boil; as 
 soon as the grapes are tender, take them 
 up, and boil the syrup a little more; 
 when they are half cold, put them into 
 broad glasses or straight jars ; lay one 
 eluster over the other, cover them with 
 brandy paper, and tie them up. 
 
 Grapes (Bell) to Preserve in Jelly.— 
 Take the long, large, beil grapes, pick 
 off the stalks, stone them, and put them 
 into boiling water; scald them thorough- 
 ly; take them from the fire, and cover 
 them close to prevent the steam from 
 escaping; then set them over a very 
 
 ntle fire for two or three hours (but 
 
 o not let them boil); takethem out, and 
 put them into clarified sugar, more than 
 will cover them, and give them a good 
 boil ; skim them; boil a little more sugar 
 toa strong soufié, take as much plum 
 jelly as sugar, and give it a boil; then 
 put the grapes to it; let themaill boil to- 
 gether, skim them well, and put them 
 into pots or glasses. 
 
 Grares (Green) to Preserve.— Take 
 the largest and best grapes before they 
 are ripe, stone and scald them ; let them 
 lay two days in the water they were scald- 
 edin, then drain them, and put them 
 into a thin syrup; heat them over a 
 slow fire; the next day turn the grapes 
 into a pan, and heat them the day after; 
 then drain them, put them into clarified 
 sugar, give them a good buil, skim them, 
 and set them by; the next day boil more 
 sugar to soufié, put it to the grapes, 
 give them all a good boil, skim them, 
 and set them in a warm stove ali night; 
 the day after, drain the grapes, and lay 
 them out to dry, first dusting them very 
 well. 
 
 Grapes, Ratafia of.*—Take some fine 
 muscadine grapes, pick them from the 
 stalks; bruise and press them, so as to 
 extract all their juice; then dissolve 
 some sugar in the grape juice, adding to 
 it brandy and cinnamon; let the whole 
 infuse for a fortnight; then strain it 
 through a filtering bag, and bottle it off. 
 The proper proportions are one pint of 
 
 brandy, and ten ounces of sugar to one 
 pint of grape juice. ; 
 
 Grape Tart.—Make choice of the 
 youngest grapes before the stone is form- 
 ed ; pick and scald them the same as cur- 
 rants or gooseberries, and finish the same 
 as for all other tarts, only adding more 
 sugar on account Of their tartness. 
 
 Gravs /Vine.—Toone gallon of grapes 
 
 put one gallon of water; bruise the 
 grapes, let them stand a week without 
 stirring ; then draw it off, and fine; put to 
 a gallon of the wine three pounds of 
 sugar; and then put itin a vessel, but 
 it must not be stopped till it has done 
 hissing. 
 
 Grapes (Muscadine) Conserve of.— 
 Grain a pound of muscadine grapes, boil 
 them a moment, and sift them through a 
 sieve; reduce the juice over the fire to a 
 quarter part of what was sifted; put to it 
 one pound of sugar prepared to the twelfth 
 degree (au cassé) and let it boil a little ; 
 then work it well together till it begins 
 to grow white, warm the whole a moment 
 then pour it into paper cases made for 
 the purpose; when it is cool, cut it into 
 cakes of what size you please. : 
 
 Graves (Muscadine) Paste of.— This 
 paste is made the same as sour grapes, 
 only that the grapes must not be bruised. 
 
 Graves (Muscadine) Clear Paste of.— 
 Boil about a pound of muscadine grapes, 
 with a glassof water; boilalso two com- 
 mon baking apples to a marmalade; sift 
 them together first in a sieve, then ina 
 linen cloth; refinea pound of sugar to the 
 twelfth degree (aw cassé), and pour the 
 liquid gently into it, constantly stirring 
 it over a slow fire; itis come to perfee- 
 tion when it leaves the spoon, being 
 turned over like a jelly, and must then 
 be dried in a stove the same as all others; 
 these transparent pastes are cut out for 
 use to what size and shape you please 5 
 and so on of other kinds of fruit. 
 
 Graves (Sour or Verjuice) Compote of .* 
 —Take the seeds from four pounds. of 
 sour grapes, throw them into cold water. 
 Put some water on the fire, and as soon 
 as it boils putin the grapes; when they 
 rise, take them from the fire, and cover 
 them with a cloth till cold, then let them 
 simmer over a slow fire, taking care that 
 they do not boil; when they are green 
 drain them from the water. In the 
 meantime clarify and boil two pounds of 
 sugar to lissé; then put in the grapes, 
 and having boiled} them together a little 
 while, take it off and skim it; when cold, 
 drain away the sugar, and put the fruit 
 into a compotier ; boil the sugar once or 
 twice more, skim, and pour it over the 
 verjuice. ; 
 
 Grares (Sour) Conserve of.—It is pre- 
 
 ne 
 
GRA ( 274) GRA 
 
 served in the same manner as muscadine 
 grapes, only itrequires thata little more 
 sugar is added to the same proportion of 
 juices. 
 
 Grapes (Sour) Jelly.*— The jelly of 
 sour grapes requires a pound of sugar to 
 each pound of fruit; itis made the same 
 as ripe grape jelly; but a little sweet 
 grape juice must be added, besides the 
 sugar, to take off the great acidity. 
 
 Grave. (Sour or Ferjuice) Marmalade 
 of.*—Take the seeds from six pounds of 
 unripe grapes, put them into a saucepan 
 of water, over the fire ; as soon as they 
 rise and swell take them from the fire, 
 put in a little lemon-juice, cover, and let 
 them stand on hot ashes till quite green; 
 put them into a pan and let them cool; 
 then rub them through a sieve, and put 
 thei again on the fire todry; that done, 
 put the fruit into a pan, add to it five 
 pounds of sugar, clarified and boiled to 
 cassé ; stir it in well, and then set it 
 again on the fire, stirring constantly till 
 it is of the proper consistence; then put 
 it into pots. 
 
 Observe, in making this and barberry 
 marmalade, that itshould be put into an 
 earthen pan when left to cool. 
 
 GraPes (Sour or Verjuice) Paste.*— 
 Take the proposed quantity fof grapes, 
 (take out the seeds), and swell them over 
 the fire, stirring them constantly, add a 
 few apples, pared and cut im pieces, till 
 thoroughly dissolved, then pass it through 
 a fine sieve into a preserving pan, set it 
 on the fire; when dry, weigh it; take 
 an equal weight of sugar, boil it to fort 
 soufié ; put the marmalade to it, stir it 
 incessantly till it quits the bottom of the 
 pan easily, when it may be putin moulds 
 or paper cases, and dried in the stove or 
 oven, sprinkling it with fine sugar. 
 
 Grares (Sour) Paste of.— Grain the 
 grapes, and thoroughly bruise them; 
 then boil them a moment in a little wa- 
 ter, the kettle being covered; sift them, 
 and put the juice upon the fire again, to 
 bring it toa strong marmalade ; weigh as 
 much sugar as the weight of the fruit, 
 and refine it to the ninth degree (@ la 
 grande plume) mix the sugar and mar- 
 malade well together over a very slow 
 fire, give the paste what form you please, 
 and dry it immediately. This paste is 
 often made by mixing about half the 
 quantity of apples with the grapes, being 
 peeled, cut into pieces, and reduced to 
 marmalade ; siftit as usual, and dry it 
 to a paste consistence ; then add as much 
 weight of sugar (a la grande plume) as 
 the paste, and finish the same as the 
 
 other. 
 
 Grapes (Sour) Clear Paste of.—Mix a 
 
 spoonful of applemarmalade with a glass 
 of water, and a glass of verjuice grape 
 juice, which is almost ripe ; boil a pound 
 of sugar to the twelfth degree (au, cassé); 
 
 
 
 
 
 
 
 
 
 
 to coo) toa jelly orjam. 
 
 Grapes (Sour) or Verjuice Preserved.* 
 Take out all the seeds, and weigh the 
 same number of pounds of sugar as you 
 have pounds of grapes; put part of the 
 grapes into a saucepan, and put part of 
 the sugar powdered over them, continu- 
 ing to put the sugar and grapes in layers’ 
 till you have used the whole quantity; 
 then put the grapes over a slow fire, 
 letting them boil gently till they become 
 green, then put them into pots. 
 
 Grapes (Sour) or Verjuice, Preserved 
 Liquid.* — Take the seeds from two 
 pounds of the sour grapes, make some 
 water boil in a preserving pan, and then 
 put in thegrapes; give them one boil, 
 keeping the fire moderate; cover, and let 
 it stand fiveor six hours; then drain 
 | them. Boil two pounds of sugar to la 
 petite plume, put in the grapes, let them 
 | boil up twice (covered), ,skim, and put 
 them into pots. 
 
 Grapes (Sour) or Verjuice Preserved 
 Dry.*—Prepare two pounds of grape’ as 
 | directed for the liquid preserved. Boil 
 
 your sugar to per/é ; putin the fruit, and 
 
 day drain off the sugar, boil it to grand 
 perlé, put the fruit in, boil them together 
 (the pan covered), skim, and set it by the 
 | day following; drain the grapes, lay 
 
 |and set them to dry in a stove or 
 Graves (Sour) or Verjuice Syrup.*— 
 Take the seeds from three pounds of sour 
 grapes, pound the latter to obtain the 
 Juice, which strain through a jelly bag, as 
 many times as you find necessary, to 
 have it very clear. Clarify four pounds 
 of sugar, and boil it to fort soup, add 
 to this a pint of the clear juice, and 
 | give them one boil together. When 
 | quite cold it may be bottled. ae 
 Grapes, (Sour) Tart of.—Stone the 
 grapes, and scald them in boiling water 3 
 then thoroughly drain them, and simmer 
 them a little ina rich syrup; when this 
 is cold, put it into the paste without 
 covering ; glaze the border of the tart 
 with sugar. nh es 
 Grapes (Sour), Preserved Tart of.— 
 Use the same sort of moulds as you 
 for petits padtés, with the second best puff 
 paste; fill them with the best preserved 
 verjuice grapes, cover them with paste, 
 and solder them, by wetting the borders 
 
 add the mixture to it slowly, stirring 
 without boiling it, and put it into moulds — 
 
 boil them up several times. The next — 
 
 them onslates, sprinkle them with sugar, 
 
 
 
 _ ie 
 
 — ea — ti a in 
 
 ae 
 
 fs 26 ee 
 

 
 GRA ( 275 ) 
 
 all round with water, and then pressing 
 them together ; either glaze them with 
 
 sugar, or serve in their natural colour. 
 Grares, (Sowr,) or Verjuice, Vinegar 
 of.—Crush the quautity of grapes you 
 “may require, before they are ripe, and 
 leave them to ferment in an open vessel 
 for thirty days; then obtain the juice by 
 means of a press; let the liquor stand for 
 a whole day to clarify. Filter it through 
 ‘blotting paper. It is preserved by having 
 
 alayer ofoilonthetop. | 
 
 GRATIN.*—Cut half a pound of fillet 
 of veal into dice, and put it into a stew- 
 ' pan with a piece of butter, a few mush- 
 rooms, parsley, shalots, chopped small, 
 
 salt, pepper, and spices; stir them up. 
 
 with a wooden spoon ; and when the meat 
 has been on the fire about a quarter of an 
 hour, take the drain off the butter, mince 
 it very small, and put it into a mortar, 
 with fifteen fowl or game livers, well 
 washed, dried, and parboiled, all the bit- 
 ter parts taken out, pound them, adding 
 at times as much panada as you have 
 meat; boil some calf’s udder, trim, and 
 remove all the skin when cold, and put 
 about a third of the quantity of meat, and 
 pound them together, adding, one at a 
 time, three yolks, and three whole eggs ; 
 season with salt, pepper, and spices; 
 when well pounded, set it by in an 
 earthen pan for use. : 
 
 GRAVIES, Directions respecting.— 
 The skirts of beef and the kidney, will 
 make quite as good gravy as any other 
 meat, if prepared in the same manner. 
 
  Thekidney of an ox, or the milt, makes 
 excellent gravy, cut all to pieces, and 
 prepared as other meat; and so will the 
 shank-end of mutton that has been dress- 
 ed, if much gravy is not required. 
 
 The shank-bones of mutton add 
 greatly to the richness of gravy; but 
 
 they should be first well soaked, and 
 
 ‘Scoured clean. 
 
 To obtain the flavour of French 
 cookery, and to improve the taste of the 
 gravies, tarragon should be used ; but it 
 must not be added till. a short time be- 
 fore serving. 
 
 GRAVY.*—Take three pounds of beef- 
 steaks, two rabbits, (excepting the heads 
 and breasts,) a knuckle of veal, five car- 
 rots, six onions, two cloves, two bay- 
 leaves, a bunch of parsley and scallions; 
 put all these into a stewpan, with two 
 lJadlesful of broth, and set them over a 
 good fire to reduce; then cover the stove 
 and let the stewpan stand over it, until 
 the meat begins to give out the gravy, 
 and adheres slightly; the jelly at the 
 bottom of the stewpan ought to be 
 nearly black, and when that is the case, 
 take it from the stove, and let it stand for 
 
 GRA? 
 
 ten minutes; then fill up the stewpan 
 with good broth, or water, (if the latter, 
 not so large a quantity) ; let this simmer 
 for three hours; skim and season it 
 well. Jf water is used instead of broth, 
 the gravy must be strained before it is 
 used. i 
 
 Gravy may also be made of any pieces 
 of ready dressed meat, in the following 
 manner: cut some onions into slices, lay 
 them at the bottom of the stewpan, and 
 the meat on them, with the same ingre- 
 dients as above, and two or three glasses 
 of water ; then proceed in the same man- 
 ner as the other, until the bottom of the 
 stewpan is nearly black, when add water 
 according tothe quantity of meat; put 
 salt if necessary, and simmer the whole 
 for two hours ; then strain it through # 
 sieve. 
 
 Gravy (Clear.)—Slice some beef thin- 
 ly; broil a part of it over a very clear 
 quick fire, just enough to give colour to 
 the gravy, but not'to dress it; put that, 
 with the raw, into a very nicely tinned 
 stewpan, with a couple of onions, jone or 
 two cloves, whole black pepper, berries 
 of allspice, and a bunch of sweet herbs; 
 cover it with hot water, give it one boil, 
 and skim it two or three times; then 
 cover it, and let it simmer till quite 
 strong. 
 
 Gravy d’ Etouffade.*—Take a leg of 
 beef, and lard it with fat ham, a few cloves 
 of garlic, and the same number of cloves}; 
 put halfa dozen large onions into a stew- 
 pan, with the beef, six or eight allspice, a 
 little nutmeg, half a bottle of Madeira 
 wine, and some consommé ; boil it over 
 a large fire until reduced to a jelly ; then 
 place your stewpan over a stove, and 
 cover it with hot ashes ; leave it for some 
 time, and when it is of a dark colour, 
 without being either bitter or burnt, 
 moisten it with broth; add some veal or 
 fow] trimmings; and when the whole is 
 sufficiently done, strain it through a 
 cloth, set it on the edge of the stove, take 
 off the fat, add two. or three ladlesful of 
 espagnole toit, and reduce it to the proper 
 consistence. 
 
 Gravy for a Fowl, when there is no 
 Meat to make tt of.—Nicely wash the feet 
 ofa fowl, and cut them, and the neck, into 
 small pieces; simmer them with a little 
 browned bread, a slice of onion, a bit of 
 parsley, and thyme; some pepper and 
 salt, and the liver and gizzard, in a quar- 
 ter of a pint of water, simmer them till 
 they are reduced to half. Take out the 
 liver, bruise it, and strain the liquor to it. 
 Then thicken it with flour and butter, 
 and add a teaspoonful of mushroom 
 catsup. * 
 
 Gravy without Mcat.—Take a basin, 
 
 ote as 
 
GRE 
 
 and put into it a glass of table-beer, a: 
 glass of water, some pepper, salt, lemon-_ 
 veel grated, a bruised clove or two, and a 
 spoonful of walnut pickle, or mushroom. 
 
 catsup; cut an onion in slices, flour, 
 and fry itin a piece of butter until it is 
 brown; then turn all the above into a 
 small tosser with the onion, and simmer 
 it, covered, for twenty minutes. Strain it 
 off for use, and when it is cold, take off 
 the fat. 
 
 Gravy to make Mutton eat like Veni- 
 son.—Take.a stale woodcock or snipe, and 
 cut it to pieces, (first cut out the bag 
 from the entrails), and simmer it with as 
 much unseasoned meat-gravy as you 
 want. Strain it, and serve in the dish with 
 ‘your meat. 
 
 _ Gravy, Petits Pétés of.*—Roll some 
 puff-paste to a proper thickness, and cut 
 it into round pieces with a circular paste- 
 cutter; lay half their number in small 
 moulds or tins, and put on each a ball of 
 godiveau, proportioned to the size of the 
 petits padtés, cover them with the remain- 
 ‘ing pieces, dorez, and bake them. When 
 done, open them, cut the godzveau into 
 pieces, and pour into each some good 
 gravy, in which are mushrooms cut in 
 dice ; this however must not be done un- 
 til the petits pdtés are to be seit to table. 
 
 Gravy of Roots.*—Roast some onions 
 and parsnips on hot ashes, clean, and 
 then slice them into a stewpan; and 
 when they give out yellowish brown juice, 
 moisten them with a glass of clear vege- 
 table broth, and boil them with a little 
 
 ' salt, an onion, and a clove, for a quarter 
 
 ofan hour; then rub it through cloth or a 
 
 sieve, and set it by for use. ’ 
 
 Gravy Soup.—Take a leg of beef, and 
 well wash and soak it; break the bone, 
 and put it into a stewpan with a gallon of 
 water, a large bunch of sweet herbs, two 
 large onions sliced, and fried to a nice 
 brown, taking great care that they are 
 not burnt, two blades of mace, three 
 cloves, twenty berries of al!spice, and 
 forty of black pepper. Stew till the soup 
 is as rich as you wish it to be; then take 
 out the meat ; when it is cold take off the 
 fat, heat the soup with vermicelli, and 
 the nicest part of a head of celery boiled, 
 and cut to pieces, cayenne, and a little 
 salt; carrot may be added, with turnips, 
 cut into small pieces, and boiled with 
 spinach and endive; or, the herbs with- 
 out the vermicelli, or vermicelli only; 
 add also a large spoonful of soy, and one 
 of mushroom catsup. A French roll 
 shovld be made hot, put into the soup 
 ull moist through, and served in the 
 tureen, 
 
 GREEN GAGES in Brandy.—Take 
 some preserved green-gages, and drain 
 
 ( 276 ) 
 
 'GRE 
 
 all the syrup from them; put them into a 
 jar, and to every quart of brandy put five 
 ounces of sugar; when the sugar 18 
 melted, pour it over the gages; then 
 cover them very close with bladder and 
 
 leather, and keep the jar filled with 
 
 brandy. yPethe vy 
 
 GREEN-GAGES fo Candy.—When finish- 
 ed in the syrup, (see green-geges to pre- 
 serve,} put a layer into a new sieve, and 
 
 dip it suddenly into hot water, to take off 
 
 the syrup that hangs about it; then put 
 it on a napkin before the-fire to drain, 
 and then do some more on the sieve. 
 Have ready some sifted double-refined 
 sugar, sift this all over every part of the 
 fruit, till itis perfectly white. Set it on the 
 shallow end of sieves in a lightly warm 
 oven, and turn it two or three times. It 
 must not be cold till dry. Watch it 
 carefully. / 
 GREEN-GAGES, Compéte of. — Take 
 green-gages, prick them with a pin, and 
 set them on the fire in a pan of cold 
 water, till they are a little softened ; then 
 take them off, and Jet them cool in the 
 same water; when that is done, take the 
 highest degree of clarified sugar, put 
 your green-gages into it, and set them 
 again on a very slow fire, to make them 
 throw off their water and turn green; 
 during this second operation, you must 
 cover your pan with.a tin plate, that the 
 steam may not escape; after which, take 
 them out, and dress them in your dishes. 
 GreeEn-GaGes Dried.—Take preserved 
 green-gages, put them over the fire to 
 warm, drain all the syrup from them, put 
 them on sieves, and into the stove}; 
 change them every day, and turn them, 
 or they will stick, let them remain in the 
 stove for three days, then put them into 
 papered boxes, with a sheet of paper be- 
 tween each layer of the fruit. 
 GREEN-GAGE Jam.—Rub ripe green- 
 gages through a large hair sieve, and put 
 them into a preserving pan; then, to a 
 pound of pulp, add a pound of sifted 
 sugar; after which boil to a proper 
 thickness, skim it clean, and put it into 
 small pots. 
 Green-Gaces to Preserve.—You must 
 choose the largest, when they begin te 
 soften ; split without paring them, and 
 having previously weighed an equal 
 quantity of sugar, strew a part of it over 
 them; blanch the kernels with a small 
 sharp knife; next day, pour the syrup 
 from the fruit, and boil it with the other 
 sugar, very gently, for six or eight 
 minutes ; skim, and add the plums and 
 kernels, Simmer till clear, taking off 
 any scum that rises; put the frnit singly 
 into small pots, and pour the syrup and 
 kernels upon it. 
 
 
 
 Oe ee ee 
 
 A ee ee ce Lae i ae 
 
Ses SF, Oe 
 
 cr 
 
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 — 
 
 1 - 
 Cs) 
 
 GUR 
 
 Green-caces, Preserved Wet.—Your 
 green-gages shonld be perfectly sound, 
 prick them seven times or more about 
 the stalks; put them into cold water, 
 otherwise they will turn black; scald 
 them, and have another preserving pan 
 with boiling syrup ; strain the water from 
 the green-gages, and put them into a 
 deep earthen pan ; place them regularly, 
 and pour the boiling syrup over them; 
 then let them stand till the next day, 
 then drain all the syrup from them ; boil 
 it again, and put it over them ; repeat so 
 for seven or eight days, then take another 
 flat earthen pan, drain the syrup from 
 them, place the green-gages in this pan ; 
 boil some fresh syrup for half an hour, 
 and pour it over them, cover them up 
 until they are wanted for use; or you 
 may put them into pots. 
 
 Green Sauce,—Mix together a quarter 
 ofa pint of sorrel-juice, a glass of white 
 wine, and some scalded gooseberries ; add 
 sugar, and a bit of butier. Boil them up. 
 
 GROUSE Roasted. — Grouse should 
 have their heads twisted under the wing. 
 They must be reasted like fowls, but not 
 be over done. Serve with a rich gravy 
 in the dish, and bread sauce. The sauce 
 for wild-fowl may be used instead of 
 common gravy. 
 
 GRUEL.—Wash two ounces of fresh 
 grits in warm water several times, and 
 boil itin a quart of water, till the liquid 
 is reduced to about a pint; then strain it 
 through a cloth, and add a spoonful of 
 white wine, and a little sugar; boil it a 
 moment before using. 
 
 Grave (Water).—Rub smooth a large 
 spoonful of oatmeal, with two spoonsful 
 of water, and put it into a pint of water 
 boiling on the fire: stir it well, and boil! it 
 quick ; taking care that it does not boil 
 over; in a quarter of an hour strain it 
 off; andif you choose, add salt and a bit 
 of butter when eaten. 
 
 Another way.—Put a large spoonful of 
 oatmeal by degrees, into one pint of 
 water, and when it is stirred quite 
 smooth, boil it. 
 
 GUDGEONS {to choose.—Gudgeons 
 are chosen by the same rules as other 
 fish ; they are caught in running streams, 
 and come in about Midsummer, and re- 
 main in season five or six months; you 
 may dress them in the same manner as 
 smelts. 
 
 Gupezons.*—This fish is most com- 
 monly fried; scale, empty, and wipe 
 thein clean, without washing them, flour 
 them, and put them into a good boiling 
 friture of lard or butter. 
 
 Guperuns au Court-bouillon.*—Emp- 
 ty, and wash your fish, then boil them in 
 
 ( 277 ) 
 
 GUM 
 
 a court-boutllon, of equal quantities of 
 wine, and maigre broth: add salt, pep- 
 per, and a few artichoke bottoms; when 
 done, reduce the liquor, and serve them 
 hot. 
 
 Guparons Stewed.* —Scale, empty, 
 and wipe the gudgeons clean, without 
 washing them; then take the dish upon 
 which you serve, and put into it some 
 butter, with parsley, green onions, mush- 
 rooms, a couple of shalots, thyme, a bay- 
 leaf, and basil, all cut fine; add salt and 
 pepper ; place the gudgeons on this, sea- 
 soning them over and under, and moist- 
 ening the whole with a glass of red wine 5 
 cover the dish, and set it over a brisk 
 fire, till the sauce is almost consumed ; 
 they will not reguire more than a quarter 
 of an hour to cook. You may dress 
 smelts in the same manner, but they 
 must neither be scaled or emptied, but 
 only wiped clean. 
 
 GUM Paste.—Put a pound of gum- 
 dragon in a basin with warm water 
 enough to cover one inch above the gum; 
 set this in a warm closet for four and 
 twenty hours; have a new tammy ready 
 laid over a dish; spread it on it, and 
 squeeze through as much as you can at 
 first ; then open the tammy, Spread the 
 gum ont again, and then squeeze it; re- 
 peat this till the whole is through; then 
 jay it on the slab, work it well with your 
 hand, put in nearly ail the juice of one 
 lemon, anda pound of the best double 
 refined powder-sugar, by degrees, as you 
 work it; but before you have put in the 
 whole of the sugar, begin toadd some of 
 the best starch powder; blend them 
 thoroughly together, till the paste begins 
 to take an impression; then rollit ina 
 cloth, and let it standin a damp place 
 for a week or ten days, (it is the better 
 for keeping), work it with powder, and it 
 will cut and mould to any shape you 
 please, and when you want it to harden, 
 set it in a dry place; if you wish to colour 
 it, to make it red, use cochineal or car- 
 mine}; for blue or violet colour, use in- 
 digo; for yellow, saffron; fur green, the 
 juice of beet-leaves, scalded over the 
 fire, the thick part mix with the paste. 
 When you put in colours, be careful to 
 blend them well, and be particular that 
 the colour is good. 
 
 GURNETS to Broil.—Having cut off 
 their heads, dip them in melted butter, 
 
 with salt, .and broil them, but not over 
 
 too fierce a fire. Serve them either with 
 plain anchovy sauce, or a sauce made as 
 follows: put some fresh butter, a little 
 flour, and a leek, into a saucepan, with 
 salt, pepper, and nutmeg, moisten with 
 ogi eo water; add a couple oi an- 
 
HAG 
 
 chovies, keep it on the fire, shaking con- 
 stautly till the fish are done, dish them, 
 and pour the sauce over. 
 
 HADDOCKS. — Are chosen by the 
 same rules as cod, and are in season 
 during July, August, and September. 
 
 Haddocks are plain boiled in the same 
 manner as cod, or broiled like whitings ; 
 both are served with anchovy sance; 
 either way they are good with a stuffing 
 inside. 
 
 The dried haddock should be soaked a 
 short time in warm water, then laid ona 
 gridiron, cver a very clear fire, an 
 slightly broiled ; send them to table in a 
 napkin, and eat them with cold butter. 
 
 Happocts Botled.— Fill a fish kettle 
 with cold spring water, to which add 
 plenty of salt; put the haddocks into this, 
 over the fire; as soon as they begin to 
 boil, salt them well, and set them by the 
 fire to simmer; when done, drain them 
 thoroughly from the water, dish them, 
 and serve with Dutch sauce. : 
 
 Happocts Brotled.*—Take the skins 
 from the number of haddocks you intend 
 to dress; and toss up the fish in some 
 egg, beaten with pepper and salt; take 
 them out, and bread them; then, having 
 dipped them in clarified butter, bread 
 them a second time; broil the haddocks 
 to a nice colour, over a moderate fire 3 be 
 sure both sides are done equally. Serve 
 them over a good /falienne sauce. 
 
 Hapvock Dried.—Take the eyes, gills, 
 and entrails, from the fish, also any 
 blood which may settle in them. Wipe 
 them perfectly dry. and salt them; let 
 them lay twenty-four hours, and then 
 run a string through the eyes, and hang 
 them in a dry place. 
 
 HAGGIS.—Take the heart and lights 
 of a sheep, blanch and mince them; then 
 a pound of beef-suet (chopped fine), the 
 crumb of a French roll soaked in cream, 
 a little mace, nutmeg, cinnamon, and 
 cloves, (all pounded), half a pint of 
 sweet wine, a pound of raisins, stoned 
 and chopped, asufficient quantity of flour 
 to make it of a proper consistence, a little 
 salt, the yolks of three eggs, and some 
 sheep’s chitterlings, well cleaned and cut 
 into slips. Mix these together; have 
 ‘ready cleaned a sheep’s bag, put in the 
 above, tie it tight, and boil it three hours. 
 - .Haaats Scotch. — Take the liver and 
 lights of a sheep, boil them, the latter 
 partly only, but the former till itis firm ; 
 yrate half of it, and mince the lights, a 
 piece of beef, some suet, and onions, mix 
 these ingredients with dried flour, or 
 
 ( 278 ) 
 
 HAM 
 
 meal, sait, and pounded spice; ‘make 
 some broth, with a little beef and the 
 water in which the liver, &c. were boiled, 
 and put it with the rest of the materials 
 into a well cleaned sheep’s bag ; tie it up 
 tight, and boilit. — 
 
 HAM (Directions for choosing).—In 
 choosing a ham, run a knife into it at the 
 knuckle; if it comes out clean and smells 
 sweet, the ham is good; butif, on thecon- 
 trary, the blade of the knife is smeared 
 and smells rank, it is not good. 
 
 Hams (Howto Dress).—If the ham has 
 hung for a length of time, put into 
 water for a night; and let it lie either 
 in a hole dug in the earth, or damp stones 
 sprinkled with water, two or,three days, 
 to mellow, covering it with a heavy tub, 
 to keep any vermin from it ; wash well, 
 and put it into a boiler with plenty of 
 water; let it simmer, four, five or six 
 hours, according to its size; when done 
 enough, if before the time of serving, 
 cover it with a clean cloth doubled, and 
 keep the dish hot over boiling water ; 
 take off the skin, and strew it all over 
 with bread raspings; garnish with car- 
 rot; preserve the skin as whole as pos- 
 sible, to keep over the ham when cold, 
 which will prevent its drying. 
 
 Ham ¢o Boil.—Soak the ham, according 
 to its age, for twelve or twenty-four hours. 
 Put: it into a large saucepan full of cold 
 water,.and, if a small] one, let it simmer 
 for two hours, and then boil an hour and 
 a half; when dene, pull off the skin, rub 
 it over with yolk of egg, strew bread- 
 crumbs over, and brown it before the 
 fire, or with a salamander. 
 
 Ham @ la Braise-—Having taken the 
 rind from a well-flavoured ham, soak it 
 in cold water, tie it into a proper shape ; 
 take thus of ham and beef, beat and sea~ 
 son them with spice and sweet herbs, 
 shred small, lay them ina saucepan, with 
 onions, carrots, and parsnips, sliced, 
 parsley and scallions; put the ham on 
 this, the fat side uppermost, cover it with 
 slices of bacon, beef, roots and herbs, as 
 under; put on the lid, close it tightly, 
 and let it stand for twelve hours, with 
 fire above and below. Set it by till cold, 
 untie, and strew bread-crumbs on it, pass 
 a salamander over to brown it. 
 
 If it be served hot, pour on it the fol- 
 lowing ragofit; toss up veal sweet-breads, 
 livers of fowl, cock’s-combs, mushrooms, 
 
 and truffles, in a little melted bacon; then 
 ‘put alittle gravy, and simmer them for 
 
 half an hour; take off the fat, and add 
 veal and ham cullis. , 
 
 Ham en Cingarat.*—Fry, or {if you 
 like it better) stew some thin slices of 
 ham, in their own fat, over a slow fire; 
 when done, toss up a little water, vine- 
 
 
 
 eh 
 

 
 HAM 
 
 gar, and pepper, in the same pan}; pour 
 this sauce on the ham, and serve. 
 
 _ Ham, Essence of.—Take three or four 
 pounds of lean ham, cut it into pieces 
 about an inch thick, and lay them in 
 astewpan, with slices of carrots, pars- 
 nips, and three or four onions ; let them 
 stew till they stick to the pan, but take 
 care they do not burn; then by degrees 
 pour in some good veal gravy, a few fresh 
 mushrooms cut in pieces, (or mushroom- 
 powder,) truffles, morels, cloves, parsley, 
 leek, basil, and a crust of bread; cover it 
 close, and simmer till pretty thick, then 
 strain it off for use. 
 
 Ham Gravy.*—Take a deep saucepan, 
 put into it a piece of fresh butter, seve- 
 ral slices of ham, about six pieces of 
 veal the size of a walnut, and two or 
 three carrots cut in small pieces; set 
 these. over a slow fire, and let them 
 stand till they give out their juices, and 
 the ham and veal become crisp and stick; 
 then put in a little stock, and let it 
 boil; in an hour’s time add a glass of 
 white wine, leave it a quarter of an hour, 
 when it will be sufficiently done; take 
 off-every particle of fat; strain -it into 
 a pan, and set it by for use. 
 
 - Ham @ la Gelée.* —Take a fine colour- 
 ed, well-flavoured ham, trim it properly, 
 cutting the large bone in the middle; 
 take off the skin, and pare away great 
 part of the fat; then soak it in cold water, 
 for twelve hours, if a young ham, but 
 double that time if an old one, chang- 
 ing the water frequently; that period 
 expired, wrap it in a napkin, and put it 
 into a braising-pan, or a large saucepan, 
 full of water, with or without spices and 
 herbs; let it boil pretty fast at first, 
 then keep it boiling gently for five or 
 six hours; then push in a larding pin, 
 andif it comes out easily, the ham is 
 sufficiently done; let it stand till luke- 
 warm, lay it in a deep dish, cover it with 
 a board, on which~ place about fifteen 
 pounds; when cold, take off the nap- 
 kin, trim it again carefully, and trace on 
 the fat whatever ornament you may think 
 proper, cover it.all over with jelly, put 
 it into the oven, or pass a salamander 
 over it, not within eight or ten inches 
 from it; dish it, and surround it with 
 pieces of jelly, and place a rosette or 
 palm-branch of it on the top of the ham. 
 
 Ham la Green.*—Rub your pork well 
 with common salt, and let it lay all 
 night; make a pickle of brine as fol- 
 lows: take two pounds of common salt, 
 one pound of bay salt, two ounces of 
 saltpetre, one ounce of salt prunella, 
 and one pound of brown sugar, pound 
 thei well, and boil them in five pints 
 of water;.when. cold, put in the ham; 
 let it lay on the rind side three days; 
 
 ( 279 ) 
 
 HAM 
 
 then turn it every day for a fortnight ; 
 when it may be taken out, and hung up. 
 This pickle is equally good for tongues, 
 or raised beef. 
 
 Ham Loaf.—Soak a fine ham in cold 
 water for one or two days, according to 
 its age ; then putit into a saucepan just 
 big enough to hold it, with no more water 
 than will cover it, and a pint of white 
 wine; let it boil, skimming it carefully, 
 till done. When cold, take out the hock 
 and under bones, and the skin; pare 
 away some of the fat, and trim it to an 
 oval form as much as possible. Makea 
 farce with the parings of the fat, some 
 veal‘or game, and sweet herbs minced 
 and pounded. ‘Take a pan the size you 
 wish to have your loaf, lay all over the 
 inside a pretty firm paste, and then (hav- 
 ing cut your ham into thin slices) place 
 alternate layers of it and the farce in the 
 pan, until it be quite full. Put a crust 
 over the top, which must unite with that 
 in which the ham is; turn it over on a 
 baking plate, flour it,and put it intoa 
 very hot oven for an hour and a half or 
 two hours, according to its size. Serve 
 it cold. 
 
 Hams, to make.*—Make a brine of the 
 following ‘ingredients :—Put into your 
 pan or barrel, sage, thyme, basil, bay- 
 leaf, balm, juniper berries, salt and salt- 
 petre, equal proportions ofthe best wine- 
 lees and water ; the proportions of these 
 ingredients must, of course, depend on 
 the quantity of brine required. When 
 they have infused for some days, strain 
 the liquor, press the herbs, throw a little 
 water on the dregs to dissolve all the 
 salt, press the herbs a second time, place 
 your ham in the vessel, pour the brine 
 over, and let it remain a month ; then 
 take it out, drain and smoke it; when 
 thoroughly dry, rubit all over with equal 
 quantities of wine and vinegar, to prevent 
 the flies from touching it; be sure to let 
 it dry well. 
 
 Ham in March-pane. — Take eight 
 pounds of march-pane paste, knead it up 
 with one pound of loaf sugar to whiten it, 
 (and the longer you work them together 
 the whiter it becomes); cut itin two parts, 
 one about five pounds weight, the other 
 three; put the latter aside. Then take 
 of cinnamon, cloves, and dole armenia, 
 halfan ounce each, pounded very fine, 
 mix them with the largest portion, and 
 add toita sufficient quantity of red san- 
 dal to give it the fine colour of boiled 
 ham ; the whole being well mixed, work 
 it up in the form of a ham ; make several 
 incisions in. it with a knife, in which in- 
 sert very thin pieces of the white paste, 
 to represent veins of fat in the lean ; then 
 close these places with your hands.. Rol} 
 the white paste to about two or three 
 
HAM 
 
 inches thick, and having moistened the 
 surface of your red paste with water, co- 
 ver it with the white paste in imitation 
 of the fat, taking care to make it thinner 
 towards the knuckle and sides (as in real 
 ham) than at the higher parts.. Then 
 boil a quarter of a pound of chocolate in 
 about a quarter of a pint of water, stir- 
 ring constantly till it is tolerably thick, 
 dip ahair pencil into it, and do the ham 
 - over with it several times, until it forms 
 a kind of crust, like the rind; this may 
 be covered with crushed macaroons, to 
 resemble the rasped bread with which 
 a boiled ham is generally covered. The 
 » chocolate must. be kept warm whilst the 
 latter operation is being performed, as 
 otherwise it will become quite hard; the 
 flavour is greatly improved by adding 
 vanilla to the chocolate. 
 
 Hare @ la Manute.—Takea hare that 
 has been kept some time, and cut it into 
 pieces ; boil the liver, and put all toge- 
 ther into a stewpan, with about an 
 ounce of butter, pepper, salt, chopped 
 parsley, shalots, mushrooms, and half a 
 clove of garlic; cover it close, and turn 
 it in eight or ten minutes; a quarter of 
 an hour will cook it sufficiently: lay the 
 meat in a dish, add a little broth and 
 vinegar to the sauce, and when pretty 
 thick, pour it on the hare. 
 
 Ham au Naturel.*—Take a fine large 
 ham, trim it in the following manner: 
 take off the rind, and every particle of 
 yellow which may be on the fat, take off 
 also, the end bone, cut the knuckle, and 
 soak the ham, and cook it as. directed, 
 (ham &@ la gelée). When sufficiently 
 done,untie the napkin, take out the bone, 
 then tieit again, lay it in a deep dish 
 and let it cool; trim it, and do it over 
 with raspings ; serve it on a napkin. 
 
 Ham Omelet.*—Take a slice of boiled 
 ham, mince it as small as possible, and 
 mix it with a dozen eggs beaten with a 
 little veal gravy; fry it (keeping it of 
 an equal thickness) in the usual man- 
 ner. 
 
 Ham Pze.—Bone a fine ham, and trim 
 it properly, taking care to cut off all 
 the yellow fat; soak it according to its 
 age, and then braise it on slices of beef, 
 a pound of bacon (beaten in a mortar), 
 the same quantity of lard and butter, 
 plenty of sweet herbs, roots, and whole 
 pepper. When about three parts done, 
 take it out, and let it cool; then makea 
 thick raised crust, put the ham into it, 
 with all the [braise, except the beef and 
 herbs, a large glass of brandy ; bake it 
 for an hour, and serve it cold. 
 
 Ham P2e.*—Dress a fine ham as for 
 la gelée (see that article); makea farce 
 as follows :take a sous noiw of veal, 
 
 ( 280 ) 
 
 HAM 
 
 and mince it very small, with an equal 
 quantity of bacon, and the trimmings of 
 the ham when co!d (minced small also) 5 
 season it with salt, pepper, spices, and 
 sweet herbs, shred small; then take all 
 the ingredients, and pound them toge- 
 ther, adding occasionally, a smali quan- 
 tity of jelly. Take three pounds of paste 
 
 for raised crust, of which form the bot- | 
 
 tom and sides of your pie, put it on two 
 sheets of buttered paper ; lay some of the 
 farce at the bottom of your pie, cut the 
 ham in half, lay one piece on the farce, 
 season, and cover it with the farce; then 
 put in the other piece, season that also, 
 and fill up your pie with the remainder 
 of the farce, and a piece of butter rolled 
 iv flour; moisten the borders of the pie, 
 and puton the top, fasten the edges toge- 
 ther, decorate the crust, and add, if 
 you like, a false top of puff-paste; make a 
 hole in the middle, dorez, and bake it in 
 a hot oven for three or four hours; if, in 
 the meanwhile, it is inclined to take too 
 high a colour, cover it with a wet paper. 
 Ham Potted.—Take a pound of cold, 
 boiled, lean ham, and pound it to fine 
 paste, with a quarter of a pound of the 
 fat. or some fresh butter ; season it to 
 your taste, with mace, allspice, pepper, 
 and nutmeg (all in powder). Press it into 
 potting dishes, pour clarified butter over 
 it, and keep it inacool place. 
 Ham (Ragodt of ).—Cut some thin slices. 
 of ham, and having beaten them well, 
 lay them at the bottom of a stewpan ; 
 place a dish over them, and set the 
 saucepan on a stove till they begin to 
 stick ; then put in a little flour, and keep 
 the pan moving; moisten with a little 
 veal gravy that has no salt in it, add 
 pepper and sweet herbs, and simmer over 
 aslack fire; add veal and ham cullis to 
 thicken ; set it before the fire, basting it 
 well till it is a clear brown. In the 
 meanwhile, take the fat from the gravy, 
 
 thicken it with the yolk of an egg, add to. 
 
 it half adozen hard eggs chopped small, 
 and some pickled cucumbers cut ve 
 thin; pour this sauce into a dish, place 
 the ham in it, and serve, 
 
 Ham Ragotit, with Sweet Sauce.*— 
 
 Toss up a few slices of ham in asauce=: 
 
 pan; make a sauce of red wine, white 
 pepper, # macaroon, cinnamon, and su- 
 gar, ali pounded; put the ham to this, 
 squeeze in the juice of an orange, and 
 serve it up. 
 
 'Ham_ Roasted with Madeira.*—Take 
 a fine Westphalia or Bayonne ham, pare 
 and trim it of as round a form as possi- 
 ble, take off the end bone, and remove 
 the rind from the knuckle; then lay the 
 ham on a gridiron over the fire, till you 
 can take it up with ease ; soak it, ifneces- 
 
 
 

 
 HAM 
 
 sary, and put it in a pan, with slices of 
 carrots and onions, thyme, bay-leaf, and 
 coriander ; pour a bottle of Madeira or 
 Xeres upon it, cover it with a clean cloth, 
 and close the pan as tight as possible, 
 and let it remain twenty-four hours ; then 
 wrap the ham in very thick paper, fasten 
 it with paste, so that it may be com- 
 etely enclosed, tie iton a spit, and put 
 it to reast for three hours; then make 
 asmall hole in the paper, and pour in, 
 by means of a funnel, the Madeira wine, 
 paste paper over the hole, and let it 
 roast another hour. When done, take 
 off the paper carefully, so that none of 
 the gravy may escape, mix it with some 
 reduced espagnole, glaze the ham, and 
 serve it. 
 _ Ham Roll.—Make a farce with some 
 ham fat, and sweet herbs, chopped very 
 fine; cut several thin slices of ready 
 boiled or roasted Westphalia ham; have 
 ready some French-roll dough, take a 
 piece of it, flatten it with your hand to 
 the size you want it, lay a slice of ham on 
 it (soas to cover it), spread some farce 
 over the ham, and on that a piece of 
 dough flattened as before, then ham, 
 farce, and dough again, and so on alter- 
 nately, till the roll is as large as you 
 wish it to be ; then cover the whole with 
 dough, bake it in a moderate oven. Do 
 not cut it till cold. 
 
 Ham Sauce.—When a ham is almost 
 done with, pick all the meat that re- 
 mains, from the bone, leaving out any 
 rusty part; beat the meat and the bone 
 to a mash, with a rolling-pin ; put it into 
 a saucepan, with three spoonsful of gravy; 
 set it over a slow fire, and keep stirring 
 it all the time, to prevent its sticking to 
 the bottom. When it has been on some 
 time, put to it asmall bundle of sweet 
 herbs, some pepper, and halfa pint of 
 veal gravy ; cover it up, and let it stew 
 over a gentle fire. When it has a good 
 flavour of the herbs, strain off-the gravy. 
 A little of this is an improvement to all 
 gravies. 
 
 Ham and Spinach.* — Take a ham 
 dressed as directed aw naturel, put it on 
 a sheet of paper, and place it in a sauce- 
 pan sufficiently large for it to goin with 
 ease, and simmer it for two hours: with 
 the following ingredients:—two carrots, 
 two onions, garlic, bay-leaf, thyme and 
 parsley (all shred very small, and pre- 
 viously warmed up in butter), a bottle of 
 white wine, andaspoonful of consommé; 
 when these are half done, strain the li- 
 quor over your ham, cover the saucepan, 
 put fire on the lid, and Jet it simmer as 
 above mentioned.. When done, glaze it 
 several times lightly. Take some very 
 green spinach, tossed up in butter, with 
 
 ( 281.) 
 
 ‘salt, nutmeg, and m7gnonette, two spoons- 
 
 HAR 
 
 ful of reduced espagnele, and a little of 
 the ham. liquor; lay the spinach: thus 
 prepared on a large dish, drain the ham, 
 and slide it on the dish gently ; puta 
 paper as usual round the knuckle, and 
 serve it. 
 
 Ham Toast.* — Cut some crumb of. 
 bread into thin slices; then take an equal 
 number of thin slices of ham, beat them 
 well with a rolling pin, and then soak 
 them in warm weter for about two hours; 
 take them out, dry them well, and put 
 them into a saucepan with a little bacon, 
 aslice of veal, and halfa glass of stock 5 
 let them boil for half an hour, and then 
 add halfa glass of veal dfond. Fry your 
 bread toa nice colour in some lard; lay 
 it on a dish, and on each piece lay a slice 
 of the ham}; pour the sauce over them. 
 Take particular care to cut the hamas 
 nearly as possible the size and shape of 
 the bread. : 
 
 Ham, /Vestphalia.*— Rub your ham 
 well with four ounces of pounded salt- 
 petre, and let it lay: the next day boila™ 
 quart of the strongest stale beer, with 
 bay salt, common salt, and brown sugar, 
 of each half a pound ; pour it, whilst hot, 
 on the ham, rubbing it all over tho- 
 roughly. Rub it in the same manner 
 twice every day for a fortnight, turning 
 it once aday. At the end of that time 
 take out your ham, and hang it pretty 
 high in the chimney, with a fire made of 
 sawdust and horse-litter (fresh every 
 day), for three days and as many nights: 
 after which, hang them over a baker’s 
 oven, or in any other dry place where 
 there is the smoke from a wood fire. Be 
 sure you fill the hock-bone with salt. 
 
 HARE.—This animal should be kept 
 five or six days,or even a week, before itis 
 dressed ; the flesh then becomes dark and 
 soft ; but when fresh killed, it is stiff and 
 pale. Ofan old hare the opening of the 
 lip is wider than that of a young hare ; 
 the latter may likewise be distinguished 
 by the ears being tender and pliable, and 
 the claws smooth and sharp, whereas in 
 an old one, the former are dry and tough, 
 and the latter blunt. 
 
 Hare.—As soon as the cook receives a 
 hare, she should take out the liver, &c., 
 wipe it well, put in a little pepper, and 
 hang it up. When wanted for dressing, 
 cut off the four legs at the first joint, 
 raise the skin of the back, and draw it 
 over the hind legs; leave the tail whole, 
 then draw the skin over the back, and 
 slip out the four legs; cut it from the 
 neck andhead ; skin the ears, and leave 
 them on. Clean the vent. Cut the 
 sinews under the hind legs; bring them 
 ae sink i _ a skewer through one hind 
 
HAR 
 
 leg, the body, and another hind leg; do the 
 same with the fore legs; lay the head 
 
 rather back; put a skewer in at the | 
 
 mouth, through the back of the head and 
 between the shoulders; put in the stuf- 
 fing, and tie it round with a string, 
 passing it over the legs to keep them in 
 their places: the hare is then ready for 
 roasting. See Roasted Hare. 
 
 Hare (to Boil a).—Takela marrow-bone, 
 with a good deal of beef on it, and a piece 
 of bacon, and a hare; put some salt and 
 water, then boil them; when the hare is 
 nearly done, take it out; bruise some 
 pease, boil them in the broth; take out 
 the bone of beef, put in the hare, and boil 
 again till the pease are done, then strain, 
 and put the purée aside; lay the hare in 
 
 a dish, pour the purée over it, and 
 
 serve it. 
 
 Hare @ la Broche.*—Your hare being 
 properly prepared for dressing, set it on 
 a hot stove to make the meat rather firm, 
 before you lard it: when you remove it 
 from the stove, dip your hand in the 
 blood, and pass it over the back and legs ; 
 then lard it to the end of the legs, leav- 
 ing about an inch between the Join and 
 the leg: then roast it (an hour is suffi- 
 cient), and serve it with the following 
 sauce: mince the liver very small whilst 
 raw, and give it afew turns in a little 
 butter, with a few shalots, parsley, thyme, 
 and bay leaf, a tea-spoonful of flour, one 
 glass of white wine, and two of broth; 
 stir this sauce till it boils, add salt and 
 pepper, then reduce it to nearly half; 
 rub it lightly through a sieve into the 
 tureen. ‘ 
 
 Hare, Boudin of.* —To make this 
 dish the fillets only must be used—take 
 away all the nerves and sinews, and then 
 pound the meat; rub it through a que- 
 nelle sieve; roll it up, and set it aside: 
 proceed in the same manner with a calf’s 
 udder; soak the crumb of a small loaf in 
 broth, and when soft, squeeze out all the 
 moisture, and pound the bread, and rub 
 it through a gwenelle sieve. Then take 
 equal portions of these articles, and 
 pound them together; then mix with 
 them some dried sweet herbs in powder, 
 a little spice, salt and pepper. Then 
 according to the quantity of farce you 
 have, put three or four yolks, and one 
 white of egg, so as to make it easy to 
 work up: flour the table, put the farce 
 on it, and roll it up into the doudin, and 
 poach it in boiling water, like the gue- 
 nelles. Dip it in butter, bread it, and 
 about a quarter of an hour before serving, 
 broil it over a moderate fire; pass a 
 salamander over to colour it; serve it 
 quite dry. It may also be served without 
 
 (282°) 
 
 
 
 
 
 
 HAR 
 
 poaching, in which case it must be glazed 
 and laidon afumetofgame- = = — | 
 
 Tf you have not a calf’s udder to pound - 
 with it, fresh butter is a good substitute 5 
 take care, however, to use double the 
 quantity of it) Pear sae ae 
 
 Hare @ la Bourgeoise.*—Skin, and cut 
 a hare in pieces; lard them with large 
 lardons, rolled in parsley, scallions, gar- — 
 lic, (all shred fine), and salt; stew them, 
 with half a glass of brandy and two — 
 ounces of butter, over a slow fire: when 
 nearly done, and the sauce partly, con- 
 sumed, pour in the blood, (having pre- 
 served it for that purpose); keep it on 
 the fire till this is quite hot, but not 
 boiling; then take out the hare, and lay 
 the pieces on a dish so closely, that it 
 may look like one ; let it stand till cold, 
 and then eerve. . 
 
 Hare Cake in Jelly.— Bone a hare,’ 
 take all the sinews from the meat, and 
 then pound it with an equal quantity of 
 beef; add mushrooms, shalots, (garlic, if 
 you please), sweet herbs, pepper, salt, 
 nutmeg, pickled cucumbers, and bacon, 
 cut into dice, and two or three eggs 3 
 mix all this together. Line a mould 
 with thin slices of bacon, put in the hare, 
 &c. 3 cover it with bacon, and bake it in 
 a moderate oven : when cold, turn it out, 
 place it on a dish, and put over it a jelly 
 made as follows: take a pound and a 
 half of scrag of veal, a slice of ham, two 
 or three cloves, sweet herbs, a carrot or 
 two, shalots, two bay-leaves, an ounce of 
 isinglass 3 stew these in some beef broth 
 till reduced to a jelly; add some lemon- 
 juice ; strain first through a sieve, and 
 then through a jelly-bag: when cold, 
 pour it over the cake, and serve. 
 
 Hare au Chevreuil.* — Take a fine 
 hare, skin, and cut off the head and 
 shoulders; beat it flat, and carefully cut 
 the skin from the back and most pro- 
 minent parts of the rump, which places 
 lard with small pieces of fat bacon, pre- 
 viously soaked in vinegar and water, 
 with carrots, onions, parsley, bay-leaf, 
 garlic, whole pepper, and salt; let the 
 hare lay in this for two days, then spit 
 it; baste it well while roasting. When 
 done, place it on a dish, and set it in the 
 oven while you glaze the larded parts: 
 reduce two spoonsful of tarragon vine- 
 gar, and five or six spoonsful of plain 
 sauce; when it boils, mix in a little 
 glaze, a piece of butter, and the juice of 
 half a lemon; pour this sauce round the 
 hare, and serve it. cong 
 
 Hare en Civet.*— Make a roux, in 
 which put rather more butter than usual 5 
 when about three parts done, put in some 
 pieces of streaked bacon, give them a few _ 
 
 
 

 
 HAR 
 
 turns; and then add the hare, cut in 
 . pieces; and when they have been in a 
 
 little while, pour on them a bottle of 
 white or red wine, or a glass of vinegar, 
 some stock or water, a small quantity 
 only of salt, re the bacon ought to give 
 it a little saltness), pepper, two bay- 
 leaves, parsley and scallions, and mush- 
 rooms: take care that your meat floats 
 in the liquor ; set it over a large fire, 
 that it may reduce quickly to three quar- 
 ters of its original quantity. Have ready 
 some small onions peeled, and lightly 
 fried in a little butter; put them into 
 the ezveé when nearly done. In about 
 twenty or five and twenty minutes take 
 it off, and keep it warm in hot ashes, till 
 it is wanted for table. 
 
 Hare ex Daube.*—Put a boned hare 
 into a braising pan, with salt, pepper, 
 carrots, Onions, a bunch of sweet herbs, 
 equal quantities of broth and white wine, 
 the bones of the hare, half a knuckle of 
 veal, and thin slices of bacon, (having 
 lined the pan previously with the same), 
 braise it over a small fire for an hour and 
 a helf; then take it out, strain the 
 liquor; reduce and serve it over the 
 hare. This dish may also be served cold, 
 with jelly. : 
 
 Hare @ la St. Denis.* — Having 
 skinned and otherwise prepared the 
 hare, cut off the head; season some 
 lardons to lard the loins and legs, and 
 lay it for two or three days in a pan, with 
 salt, pepper, parsley, thyme, bay-leaf, 
 scallions, and two onions, cut in slices. 
 When ready for dressing, take the liver, 
 mince it with an equal quantity of bacon, 
 add ‘salt, pepper, and a little pounded 
 spice; to this put twice as much guenelle 
 farce ; mix them together with the yolks 
 of three eggs ; stuff the body of the hare 
 with it, and sew up theskin. Layslices 
 of bacon in a braising-pan, place the hare 
 on them, and cover with bacon; put 
 round it some slices of veal, two carrots, 
 cut in slices, three onions, a bunch of 
 parsley and scallions, thyme, bay-leaf, 
 cloves, a little salt, and a bottle of white 
 wine; simmer these for two hours, or 
 more, according to the age of the hare. 
 When done, drain and glaze it, then re- 
 duce the liquor to a jelly; add to it two 
 ladlesful of espagnole ; if it shuuld be too 
 highly seasoned, put to it about an ounce 
 of butter, and alittle lemon juice ; put this 
 sauce in a dish, and serve the hare on it. 
 
 Hare’s Hars.—Take as many pair of 
 ears as your dish will contain; scald 
 them well, and braise them till tender; 
 add a glass of wine, and a slice or two of 
 lemon; when done, take them out, dip 
 them in a thick batter, and fry them. 
 Serve with any relishing sauce. 
 
 ( 283.) 
 
 HAR 
 
 . Hare (Fillets of), with Anchovies.— 
 Cut the fillets from one or two hares, and 
 lard them with anchovies (soaked in 
 water and in slips for the purpose) ; sim- 
 mer the fillets between two dishes for 
 about half an hour, with butter, pepper, 
 and half a dozen shalots; when done, 
 place them on a dish, but keep it hot. 
 Put to the shalots a little cullis, a table- 
 spoonful of verjuice, and a piece of butter 
 rolled in flour; keep this on the fire till 
 tolerably thick ; pour this sauce over the 
 fillets, and serve them. . 3 
 
 Hare (fillets of), Larded.* —When 
 your hare is skinned, run your. knife 
 along the back-bone, from the wing to 
 the leg, and remove the fillet, and lard it 
 with bacon, and form it according to your 
 taste. Put some slices of bacon into a 
 saucepan, also some slices of onions and 
 earrots, a little thyme and bay-leaf; lay 
 the fillets on this, add a little consommé, 
 and stew them about three quarters of 
 an hour ; having covered them with but- 
 tered paper, close the stewpan, and put 
 fire on the lid. When done, glaze them. 
 Serve them on cucumbers @ /a créme, a 
 potvrade, or any thing else you choose, 
 
 Hare (Fillets of) Marinés Sautés.*— 
 Take off the fillets, trim and lard them 
 as the fillets sawtés; then put them into 
 a pan with salt, pepper, two bay-leaves, 
 thyme, parsley, whole scallions, and a 
 large glass of vinegar; leave the fillets in 
 this for a week. When wanted, take 
 them out, drain, and put them into the 
 tossing-pan ; pourin a sufficient quantity 
 of melted butter to make the fillets float ; 
 set your pan over a brisk fire; turn them 
 when done on one side}; as soon as they 
 are firm to the touch, take them out, 
 drain, and dish them on a potvrade. 
 
 Hare (Fillets of ) Sautés.*—Take ten 
 fillets of hare, cut them into slices, flatten 
 them with a knife, trim them to as round 
 a shape as you can, and as each piece is 
 done, put it into a tossing-pan; season 
 them with salt, pepper, and nutmeg ; 
 add a little melted butter toit; put your 
 pan over a fierce fire, moving it about to 
 prevent the pieces from sticking ; as soon 
 as one side isdone, turn and do the other; 
 then put them in a dish, take out the 
 butter, but not the gravy, from the pan, 
 and to it put a glass of white wine and 
 four ladlesful of espagnole ; reduce them 
 to half, and then strain them over the 
 fillets. Take care to drain the fillets 
 from their gravy, that the sauce be not 
 too clear; it ought, properly, to adhere 
 to them. 
 
 Hang, to Fry a.—When the hare is 
 skinned, lay it on a gridiron till hot 
 through 3 then quarter and fry it toa nice 
 colour in lard; soak some toasted bread 
 
HAR 
 
 in beef stock and white wine, with pound- 
 ed ginger and cloves; strain it, add a 
 little verjuice, and serve up the hare 
 with butter, sugar, mustard, and lemon- 
 juice. Garnish the dish with greens and 
 sliced lemon. ? 
 
 _ Hare, Haricot.*—Prepare a hare as 
 for roasting, cut it in pieces, which put 
 into a saucepan lined with streaked 
 bacon; add turnips, salt, pepper, sweet 
 herbs, half a pintof good stock or boiling 
 water only. Let itstand, closely covered, 
 over a small fire, and when nearly done, 
 throw in about thirty pieces of fried 
 _ bread; skim off the fat, put it in a hot 
 dish, and squeeze lemon-juice over it. 
 Hare, Hashed.* — Skin and stuff a 
 hare, tie some thin slices of bacon over, 
 and spit it; set it before the fire, and 
 half roast it; then take it up, cut it in 
 pieces, and having made some good beef 
 gravy, put in the hare; simmer it for 
 two hours; then add a glassand a half of 
 port wine; let it stand a little while 
 longer over the fire, and then serve it 
 with currant-jelly. 
 
 Hare, Jugged. — Having skinned a 
 hare, cut off the shoulders and legs, and 
 divide the back into three pieces; rub 
 them well with fat bacon, and put them 
 into a stewpan with the trimmings, all- 
 spice, mace, whole pepper, a small 
 clove of garlic, two bay-leaves, three 
 onions, parsley, thyme, sweet marjoram, 
 a quart of veal stock, and three gills of 
 port wine; simmer the whole till three 
 
 arts done; then take out the shoulders, 
 
 egs, and back; put them into another 
 stewpan, strain the liquor to them, add 
 alittle flour and butter, stew them till 
 ‘quite done; take off the fat, season with 
 cayenne, salt, and lemon-juice, - and 
 serve the whole in a deep dish. 
 
 Hare Loaf.*—Make a farce in the 
 same manner as for the Boudzns of hare, 
 with the addition of the liver pounded 
 and rubbed through a qguenelle sieve. 
 Take a mould of the size you wish to have 
 the loaf, line this completely with thin 
 slices of bacon; then put in the farce; 
 have a saucepan with boiling water, put 
 the mould into it, but do not let the 
 water come within an inch of the top of 
 it, lay thin slices of bacon over the 
 hare, cover the saucepan and put fire on 
 the lid; let the water simmer, in about 
 an hour, see if it be sufficiently done, if 
 so, take it from the mould. Glaze and 
 serve it with a fwmet of game sauce; if 
 you think proper, make a hole in the 
 top, into which put the kidneys of the 
 hare, previously dressed in a_ little 
 champagne. 
 
 Hare with Olives.*—Your hare being 
 skinned, cut it in pieces, lard the legs 
 
 ( 284 ) 
 and fillets with small Jardons ; braise the 
 
 HAR 
 
 pieces, but when about three parts done, 
 take them out and put them into a sauce~ 
 pan; then take the gravy of the hare, 
 mix it with the blood of a chicken, soak: 
 liver in it, pound, and then add it with 
 the gravy and half a hundred olives (pre> 
 viously soaked and scalded), to the hare; 
 set it on aslow fire until the olives are 
 tender; put the whole into a dish, squeeze 
 lemon-juice over, and serve it very hot. © 
 Hare Pie.—Cut a hare in pieces, sea- 
 gon it with pepper, salt, nutmegs, and 
 mace ; put it into a jug with half a pound 
 of butter, cover it close, and set in' a 
 large saucepan of ‘boiling water. In the 
 mean time make a forcemeat with a 
 quarter of a pound of scraped bacon, two 
 onions, a glass of red wine, the crumb 
 of a small loaf, a little sweet marjoram, 
 the liver minced small ; season with pep- 
 per, salt, and nutmeg; mix the whole 
 together with the yolks of three eggs; 
 make a raised crust, at the bottom of 
 which lay some of the forcemeat, then 
 some of the hare ; put forcemeaton them, 
 and so on till your hare is allin; add the 
 gravy from the hare, cover the pie, and 
 bake it for an hour and a half. ‘ 
 Hare, Potted.—Skin and wash a hare 
 perfectly clean ; cut im pieces, and put 
 them into a jar with butter, pepper, salt, 
 mace, and herbs, if you choose, tie it 
 over and set it in an oven with the 
 bread. When done, take the meat from 
 the bones and pound it with the fat which 
 comes from the gravy to a fine paste. 
 Press it down closely in pets, and cover 
 it with clarified butter. iy as) 
 Hare, Ragodt of.—Skin and take alk 
 the hones from a hare that has hung some. 
 days (leave the head untouched); jay it 
 open on the table; strew pepper and salt. 
 and spreada good forcemeat over; roll 
 it up close to the head, tie it up, and 
 stew it in a clear braize, which must be 
 reduced to half the quantity; then add 
 half a bottle of port, and stew till the 
 hare is done; take.it out, and put tothe 
 liquor a little plain sauce; reduce the 
 whole to the proper consistence; add 
 truffles, morels, mushrooms, cocks’- 
 combs, fat livers, forcemeat-balls, and 
 artichoke-bottoms; a little lemon-juice 
 may be added}; serve the hare with this 
 sauce. 
 Hane, Roasted.—The hare being skin- 
 ned, cleaned, and trussed, make a good 
 stuffing as follows: a quarter ofa pound 
 of beef-suet, shred fine, some. bread- 
 crumbs, the. liver boiled and chopped 
 small, sweet herbs, grated lemon-peel, 
 and nutmeg; mix these together we.., 
 bind them with.an egg, put this into the 
 hare, tie it up, and fasten it to the spit; 
 
 
 
 
 

 
 HAR 
 puta quart of milk into the dripping, 
 and baste the hare with it. When nearly 
 done, flour the hare well, and baste with 
 butter to froth it. A small hare takes an 
 hour and a half, a large one two hours, 
 to roast. 
 
 Another way.—When the hare is truss- 
 ed and stuffed, cover it with thin slices 
 of bacon, tie them on, baste it with drip- 
 ping. Some persons prefer stale beer; 
 likewise add an anchovy, a glass of red 
 wine, and another egg to the stuffing. 
 Serve the hare with gravy and melted 
 butter. 
 ~ Hare, Roasted —Cut the skin froma 
 hare that has been well soaked $ put it 
 on the spit and rub it well with Madeira, 
 pricking it in various places that it may 
 imbibe plenty of wine; cover it entirely 
 with a paste, and roast it. When done, 
 take away the paste, rub it quickly over 
 with egg, sprinkle bread-crumbs, and 
 baste it gently with butter (still keeping 
 it turning before the fire) until a crust is 
 formed over it and it is of a nice brown 
 colour; dish it over some espagnole with 
 Madeira wine boiled in it; two or three 
 cloves may be stuck into the knuckles if 
 you think proper. 
 
 Hare, fo Roast in the Skin.—Clean 
 the inside of the hare in the usual way; 
 stuff and roast it. When nearly done, 
 flay off the skin, strew bread-crumbs, 
 cinnamon pounded, and flour over it, 
 pretty thick, froth it well. Make a 
 sauce with claret, vinegar, ginger, cin- 
 namon, barberries, and a little sugar; 
 pour it intoa dish, lay the hare on it, 
 garnish with lemon and parsley, and 
 serve it. é 
 
 Hare en Salamis.—Take a cold roast- 
 ed hare, chop it into small pieces; cut a 
 large onion into dice, and fry it of a 
 good colour in butter, with a bay-leaf; 
 add about two spoonsful of flour, and 
 when it is well mixed with the butter, 
 putin a quart of gravy, set it on the fire, 
 and keep stirring until it boils; then 
 put in the hare, set the saucepan by the 
 side of the fire to simmer, in an hour add 
 haifa pint of port, and simmer it for 
 another halfhour. When done, squeeze 
 in the juice of a lemon, and a small quan- 
 tity of cayenne, and serve it. 
 
 Hare, aw Sang.*—Skin and parboil a 
 hare; then take off the skin, cut off all 
 the meat, and mince it very small; cut 
 some pork leaf into dice, slice some 
 onions, mix these together, and toss 
 them up over the fire; when the leaf 
 begins to melt, pour on it a pint of pig’s, 
 lamb’s, or calf’s blood; put in the 
 minced hare, set them on the fire, and 
 when the whole is of a tolerable consist- 
 
 ( 285 ) 
 
 HAR 
 
 ence, place two cauls open on the table, 
 lay a large slice of bacon on it, put in the 
 hare, &c., cover it with another large 
 slice of bacon, gather up the cauls, and 
 form the mass as near as possible to the 
 resemblance of a hare; tie it up and bake 
 it. When done, clear away the fat, and 
 serve it. 
 
 Harg, to Scare a.—Lard and stuffa 
 hare, and put it into a saucepan, with 
 two quarts of good gravy, one of port 
 wine, a lemon sliced, a bundle of sweet 
 herbs, nutmeg, pepper, salt, and half a 
 dozen cloves; cover it close, and let it 
 stew over a slow fire till three parts done; 
 then take it out, place it ina dish 5 mix 
 together, bread-crumbs, sweet herbs, 
 shred small, grated lemon-peel, and 
 nutmeg ; strew these over the hare. 
 
 Hare Soup.—Having skinned and 
 cleaned the hare, cut it in pieces and 
 put them into a stewpan with the follow- 
 ing ingredients:—T wo onions, each with 
 a couple of cloves in them, parsley, bay- 
 leaf,thyme, basil, marjoram, alittle mace, 
 and two or three glasses of port wine}; 
 set the whole over the stove to simmer, in 
 an hour’s time,addas much boiling stock 
 as will cover the hare; then let it simmer. 
 again till done. Take ont the meat, 
 strain the liquor, and lay some crumb of 
 bread in it. Take all the bones out, 
 pound the hare, rub it through a sieve, 
 add the broth to it, and season the whole 
 to your taste. 
 
 Hare, Stewed.—Having skinned your 
 hare, divide just below the ribs; cut the 
 fore part into pieces, and put them into 
 a stewpan with a little mace, an onion 
 stuck with cloves, pepper-corns, an an- 
 chovy, anda bunch of sweet herbs; add 
 sufficient water to cover them, and let 
 them stew gently. In the meanwhile 
 make a good stuffing, which put into the 
 other part; tie it up, lard and roast it; 
 flour it well, and baste with either butter 
 or small beer. When the stew is tender, 
 take out the meat, strain the liquor, add 
 to it a glass of red wine, a spoonful of 
 ketchup, and a piece of butter rolled in 
 flour; stir it over the fire till pretty 
 thick; then take up the hare, lay it ina 
 dish, place the stewed pieces round, and 
 pour the sauce over. Have some good 
 gravy in a sauce tureen. 
 
 HARICOT by way of Soup.—Cut a 
 large neck ef mutton into two pieces, 
 put the scrag into a stewpan with aquart 
 of water, four large carrots, and turnips 5 
 boil it gently over a slow fire till all the 
 goodness be out of the meat; then bruise 
 the vegetables into the soup to thicken 
 it. Fry six onions (sliced) in butter, 
 and put the other part of the meat to the 
 
HEA 
 
 soup, and stew till the latter is tender ; 
 season with pepper and salt, and serve 
 it very hot in a tureen. 
 HARTSHORN Cream.—Boil a quar- 
 ter of a pound of hartshorn-shavings in 
 three pints of water; when reduced to 
 halfa pint, strain it through a jelly-bag ; 
 put it toa pint of cream anda quarter of 
 a pound of powder-sugar, and give them 
 one boil together; then put it into cups 
 or glasses, and let them stand till cold, 
 when turn them out on a dish; stick 
 some sliced blanched almonds on the top 
 ofeach. White wine and sugar is usually 
 eaten with them. 
 HarrsnHorn Flummery.—Boil half a 
 pound of hartshorn-shavings in three 
 pints of water till reduced to one pint; 
 strain it into a basin and set it by till 
 lukewarm ; then put to it a pint of thick 
 cream (boiled and cold), a gill of white 
 wine, two spoonsful of orange-flower 
 water, anda sufficient quantity of pow- 
 der-sugar to sweeten it; stir all these 
 together till well mixed; dip your moulds 
 in warm water, put in the flummery ; 
 when cold, turn them on a dish with 
 cream, white wine, and sugar, mixed 
 together and poured round them. Cuta 
 few almonds blanched into thin slips, 
 lenzthwise, and stick in the top of each. 
 Harrsnorn Jelly.*—Grate a pound of 
 hartshorn, and put it into a saucepan 
 with three quarts of water; set it on the 
 fire and boil it till reduced to half; then 
 strain it into an earthen pan. Clean the 
 saucepan well, and put into it the white 
 of an egg and a small quantity of water, 
 and whisk it to a froth; put to the de- 
 coction of hartshorn, a pound of crushed 
 sugar; add these to the white of egg, set 
 the saucepan on the fire and skim it well; 
 then add the juice of six lemonsstrained, 
 and three pints of white wine; give the 
 whole a few boils, then pass it two or 
 three times through a jelly- bag (in which 
 
 puta little cinnamon). When the jelly. 
 
 is perfectly clear, pour it into your 
 moulds. The jelly should be strained 
 near the fire, or in a warm place, other- 
 wise it will congeal, and consequently 
 not strain properly. 
 
 HASH, cold.—Mince a nice white 
 piece of veal, wash and core some ancho- 
 vies ; take some pickled oysters, pickled 
 cucumbers, and a lemon; shred and mix 
 them with the veal, and place it in a 
 dish ; lay round it slices of veal, fillets 
 of anchovies, pickled cucumbers sliced, 
 whole pickled oysters, inushrooms and 
 capers; lettuces shred smal); pour in 
 oil and vinegar, salt and pepper, and 
 
 serve. a 
 HEATHCOCK, to bake.—Open the 
 skin of a heathcock, take the meat from 
 
 ( 286 ) 
 
 HER 
 
 the breast, and mince it with beef suet, 
 sweet herbs, three artichoke bottoms. 
 (boiled), some chesnuts roasted and 
 blanched; marrow and skirrets boiled: 
 these ingredients being minced very 
 small, season them with pepper and salt, 
 add the yolks of three eggs; mix the 
 whole together, and put some of it in 
 the place of the breast ; fasten the skin,. 
 prick the back, and put it into a stew- 
 pan, with broth, marrow, artichoke, cut 
 in pieces, chesnuts, and some of the 
 force-meat made into balls; when suffi- 
 ciently done, take it out, serve it with 
 fried bread, and the sauce; garnish the 
 dish with slices of lemon, yolks of hard’ 
 eggs, and chesnuts, aa) 
 HEDGEHOG, to make a.—Blanch 
 two pounds of sweet almonds, beat them 
 to a paste in a mortar, moistening occa- 
 sionally with canary and orange flower-: 
 water ; beat the yolks of twelve, and the 
 whites of seven eggs with a pint of cream 
 and some powder sugar; put this with 
 the almond paste and half a pound of 
 fresh butter into a saucepan, set it over. 
 a stove and keep it constantly stirring 
 till sufficiently firm to be moulded into 
 the shape of a hedgehog: stick it full of 
 blanched almonds, cut lengthwise, into 
 slips, and place it in a dish ; beat up the 
 yolks of four eggs, put them toa pint of 
 cream (sweetened to the taste) ; stirthem: 
 over a slow fire till hot, then pour it 
 round the hedgehog and let it stand:. 
 when cold, serve it. ; 
 A good calf’s-foot jelly may be poured: 
 round, instead of the cream, if pre-: 
 ferred. i shew wu 
 HERBS, ¢o dry.—Gather marjoram, 
 savory, thyme, basil, parsley, &c.on a 
 dry day, in the proper seazon, before they. 
 are in flower; divide them into small 
 bunches, and hang them ona line in a 
 room where there is a free current of 
 air, but no:sun: in about three weeks, 
 lay them in rows, in boxes, and keep 
 them in a dry place. 
 Hers Pudding.—Wash, scald, and 
 shred small, spinach, beet, parsley, and. 
 leeks, of each a handful; have ready.a 
 quart of groats (previously soaked in 
 warm water for half am hour), cut a 
 pound of hog’s lard and three onions 
 into dice, mince three sage leaves 5 mix 
 all these ingredients, add a little salt; 
 and tie them up close ina cloth: whilst 
 boiling, the string must be loosened to 
 allow it to swell. 
 Heres (Fine). Sauce of.*—Workupa@ 
 piece of butter in some flour, melt it, 
 and then put to it the following herbs, 
 shred small :—parsley, scallions, tarra- 
 gon, borage, garden-cress, chervil, &c. ; 
 boil them altogether for about a quarter 
 

 
 HER 
 
 of an hour; add a glass of stock, and 
 serve it very hot. | 
 
 - Herss, Stewed.—T ake some spinach, 
 two handsful of parsley, and one handful 
 of scallions ; chop the two latter, and 
 sprinkle them among the spinach; put 
 them into a stewpan, with a little salt 
 anda bit of butter; when it begins to 
 _heat, shake the pan, keeping it closely 
 covered ; let it stand over a stove till 
 done. 
 
 HeEnrss, Sweet.—These in cookery are 
 parsley,chibbol,rocambole,winter savory, 
 thyme, bay-leaf, basil, mint, borage, 
 rosemary, cress, marigold, marjoram, 
 &c. The relishing herbs or Ravigotte, 
 are tarragon, garden-cress, chervil, 
 burnet, civet, and green mustard. 
 
 Herss en Papiliotes.*—Grate half a 
 pound of bacon, and put it, with six 
 spoonsful of oil, and a quarter ofa pound 
 of butter into a saucepan; add to it four 
 dessert-spoonsful of mushrooms, shred 
 small; give them a few turns over the 
 fire. When done, put in two dessert- 
 spoonsful of shalots, give them a turn or 
 ~ two, do the same with two spoonsful of 
 parsley; then do the whole together; 
 add salt, pepper, and spices ; when done, 
 put herbs into a pan, to be used when 
 wanted. The herbs must all be shred 
 small before they are put into the sauce- 
 
 an. 
 :" Hers Pie.—Take a handful ofspinach, 
 double the quantity of parsley, picked, 
 two lettuees, mustard and cress, and the 
 jeaf of borage and white- beet; wash, 
 scald, and having drained and pressed 
 outall the water,shred them very small; 
 mix them together, season them with 
 salt, pepper. and nutmeg; make a batter 
 with acouple of eggs, a pint of cream, 
 half a pint of milk, and some flour, stir 
 it well and pour it on the herbsin a deep 
 dish ; cover the whole with a crust, and 
 bake. 
 
 Heass, Potage of.*—Take some sor- 
 rel, lettuce, leeks, and chervil, mince 
 them very small, and do them up ina 
 little fresh butter. When well amalga- 
 mated and sufficiently done, moisten 
 them with a proper quantity of stock or 
 broth, and pour the whole on the bread, 
 prepared as usual, in the soup tureen. 
 
 Heregs (Common) Potage of.*—Take 
 two lettuces, a handful ef sorrel, the 
 same of chervil, and having washed them 
 well, bruise and put them into a sauce- 
 pan, with remains in the pot after broth 
 has been strained ; set them on the fire 
 and when the herhs are tender, ad 
 broth, and let them stew till sufficiently 
 done. Then soak bread as usual, ay it, 
 covered with the lettuces, &c., in a 
 tureen, and pour the soup oyer, 
 
 ( 287 ) 
 
 HER 
 
 HERON Pe.—Break the breast bone, 
 and lay the bird in soak for an hour in 
 warm water and salt. Shred some onions 
 and sweet herbs very fine; make them 
 into balls, with a little butter, add pepper, 
 salt, nutmeg and mace in powder; put 
 some of these into the heron, lard the 
 breast, and lay bacon on the wings. 
 Make a raised crust, in which place the 
 bird, with the remainder of the balls 
 round it; squeeze in some lemon-juice, 
 cover the pie, and bake it; when done, 
 raise the top, pour in a little gravy, and 
 let it stand till cold. : 
 
 Heron, to Roast.—When the heron is 
 picked, parboil it, lard the breast and 
 back ; roast it, basting with white wine 
 and butter, beaten together: strew over 
 it bread crumbs, mixed with sweet herbs, 
 shred small. Beat up the yolks of eggs 
 with a little claret and vinegar, and some 
 chopped anchovies: when roasted, serve 
 it garnished with rosemary-leaves, orange 
 and lemon sliced. 
 
 HERRINGS.—There are three sorts 
 of herrings, fresh, salted, and dried or 
 red herrings. They are emptied and 
 cleaned like any other fish ; when fresh, 
 they are broiled, and served with melted 
 butter, white sauce, &c. 
 
 The salted herring should be soaked 
 in cold water before it is cooked ; this is 
 also broiled ; sometimes, however, it is 
 cut in pieces, and eaten raw. 
 
 The red herring is split down the back, 
 the head and tail are cut off, and the fish 
 broiled like the others. 
 
 They may also be dressed as follows: 
 when they have lain in cold water a suffi- 
 cient time, soak them for two hours in 
 milk, then split them down the back ; 
 then have ready some melted butter, in 
 which has been mixed basil and bay- 
 leaf, minced small, the yolks of two eggs, 
 pepper and nutmeg; rub the herrings 
 well with this, bread them; broil them 
 over a gentle fire, and serve with lemon- 
 juice. 
 
 The best red herrings are full of roe, 
 are firm.and large, and have a yellow 
 cast. ' 
 
 Of the fresh herring the scales are 
 bright if good, the eyes are full, and the 
 gills red, the fish also should be stiff. 
 
 ' Herrines, Botled.Scale, and other- 
 wise prepare the herrings in the usual 
 way; dry them well, and rub them over 
 with a little salt and vinegar; skewer 
 their tails in their mouths, lay them on 
 a fish-plate, and put them into boiling 
 water; in ten or twelve minutes take 
 them out, drain them, lay them on the 
 dish, the heads towards the middle; 
 serve them with melted butter and pare 
 
 | sley, and garnish with horse-radish. 
 
HER 
 
 Herrines, to Pickle.+—Let the fish be 
 well cleaned and gutted, but not opened ; 
 take salt, pepper, mace, and nutmeg ; 
 pound and mix these spices well; then 
 rub a pan with an onion, strew some of 
 the spice over the bottom, and put in as 
 many fish as will lay flat on the bettom; 
 then put a layer of sliced onion, then fish, 
 and so on alternately, till the pan be 
 filled; strew the pounded spice between 
 each layer; pour the best vinegar over, 
 so as to cover the whole; tie a brown 
 paper over the pan, and bake till the 
 bones are soft. i 
 
 Sprats and mackarel are, likewise, 
 pickled in this way. 
 
 ie The heads and tails must be cut 
 off. : 
 Herrinas, Pickled.*—These fish are 
 usually broiled, and served with a purée 
 of vegetables, or butter sauce. They 
 are, sometimes, however, used as a hors 
 d’ euvre, when they are cooked as follows: 
 Take six pickled herrings, cut off the 
 heads, ends of the tails, and fins; skin 
 and soak them in equal quantities of milk 
 and water; then drain and dish them 
 with slices of onions, and apples. They 
 are eaten with oil. 
 
 Herrine Pie.—fcale and clean the 
 herrings, cut off the heads, fins, and tails. 
 Lay a crust at the bottom of a dish ; strew 
 over it mace, pepper, and salt (all pound- 
 ed); put in alittle butter, lay in some of 
 the herrings, season them, then put a 
 layer of apples and onions, sliced thin; 
 then herrings again; add some water, 
 and a little more butter; cover the pie, 
 and bake it well. 
 
 Hernines, Potted.—Cut off the heads, 
 and lay the herrings close in an earthen- 
 pan; strew a little salt between each 
 layer ; put in cloves, mace, whole pepper, 
 and a nutmeg, cut in pieces; fill up the 
 pan with vinegar, water, and a little 
 white wine; cover the pan close, and 
 bake the fish : when cold, pound it, and 
 put it by in pots in the usual way.—(See 
 Potted Beef.) . 
 
 Herrine-nors (fresh), en Caisses.*— 
 Scald, and drain the roes of twenty or 
 thirty fresh herrings; give them a few 
 turns over the fire, with a little butter, 
 sweet herbs, mushrooms, salt and pep- 
 per, but do not let them take colour: 
 make a paper case, over the bottom of 
 which lay some farce, to the depth of half 
 an inch; oil the case, and set it on a 
 gridiron, over hot ashes: as soon as the 
 gratin is formed, put in the roes, strew 
 raspings over them: do them ina Dutch- 
 oven before a moderate fire, a few mi- 
 nutes is sufficient, take off the fat, and 
 serve the roes with espagno/e, and lemon 
 juice, 
 
 ( 288 ) 
 
 Bee cigiy 
 
 Hernrinas (Soft Roes of), en Caisses: 
 Make a paper case to fit the dish you in- 
 tend to use, and spread butter.over the 
 bottom of it. Broil eight soft-roed-her- 
 rings; when done, take out the roes very 
 carefully, and lay themin acase. Sprinkie 
 pepper, salt, grated bread, and shred 
 parsley, over them; butter and bake 
 them in a hot oven; when done, pour a 
 mattre d’hétel into the case, and the 
 juice of a lemon: serve them very hot. 
 
 Herrines, Stewed. — Clean and put 
 the herrings into a fish-kettle, with a 
 sufficient quantity of stock to cover them 5 
 add two or three cloves, a carrot, pepper- 
 corns, an onion, a clove of garlic, a bay- 
 leaf, parsley, and half a bottle of port 
 wine. Stew the fish in this till done, then 
 take them out, keep them hot, strain, 
 and reduce the liquor with a little sauce 
 tournée; then pass it through a tammy 
 into another stewpan, stir ina little 
 butter and lemon-juice, dish your her- 
 rings, and pour this sauce over them. 
 
 Herrines (Red).*—Take half a dozen 
 red herrings, cut off the heads and tails, 
 split them along the back, and open 
 them; lay them on a dish and pour oil 
 on them; broil them on both sides (two 
 
 or three seconds are sufficient); take 
 
 them off, and serve them instantly. . 
 Herrines (Red), dla Bruxelloise.*— 
 Make a case with thick paper, butter it 
 well, and lay in it eight or ten herrings, 
 prepared as follows: cut off the heads 
 and tails, take away the bones and skins, ° 
 and cut them lengthwise into two fillets; 
 put between each fillet a piece of butter, 
 mixed with sweet herbs, some mush- 
 rooms, parsley, scallions, shalots, garlic, 
 pepper, and olive oil; sprinkle them 
 pretty thickly with raspings, broil them 
 slowly over a gentle fire, so as not to 
 burn the paper, in which they must be 
 served, whilst very hot, with lemon- 
 juice squeezed over them. . 
 Herrines (Red), with Herbs.*—Take 
 the best red herrings, skin and take off 
 the heads and tails ; cut them into fillets 
 lengthwise, and soak -them in milk for 
 four hours, then drain and put them into 
 a saucepan with some butter, a little oil, 
 parsley, and sweet herbs (shred small), 
 salt, and pepper; let them simmer for 
 half an hour, take off the fat, and serve 
 them hot: if the sauce be too thick, add a 
 little orange-juice. HOT 
 Hernrines (Red), al’ Italienne.*—Soak 
 the herrings to take out the salt; open 
 and clean them well, flour them inside 
 and outside, fry them in butter and oil, 
 serve them laid on fried parsley. - 
 HIPPOCRAS.*—Take one ounce of 
 cinnamon, two drachms of ginger, two 
 penny-weights of cloves, nutmeg, and 
 

 
 HOG 
 
 galangala penny-weight ofeach. Pound 
 these together well, and infuse them in 
 a pint of red or white wine, and a pint of 
 malmsey; to this, add a pound of the 
 best loaf sugar. These proportions will 
 make a quart of the liquor. 
 
 Hiprocras (red).— Pour a gallon of 
 - claret into an earthen pan, put to it a 
 blade of mace, some Jong pepper, four 
 grains of white pepper, a drachm of cin- 
 namon, and a little coriander-seed (all 
 bruised separately); add two pounds of 
 powder sugar, and a dozen sweet almonds 
 pounded. 
 
 Hippocras (whzte).—Take a gallon of 
 white wine, two ounces of cinnamon, two 
 pounds of sugar, a little mace (all in 
 powder), a few peppercorns, and a couple 
 of lemons cut in quarters. When these 
 have infused some time, strain it three or 
 four times through a jelly-bag. This 
 liquor may be flavoured with musk, or 
 ambergris, by tying a small ayaa tity of 
 either drug (beaten with a little sugar), 
 in a piece of cloth, and putting it in the 
 oy? ype which it is strained. 
 
 QG’S Blood.* —Cut an onion into 
 dice, and fry it in either butter or lard, 
 when done, pour in the blood, stir it 
 well, add boiled rice, or barley, and sga- 
 son it very high with pepper and salt.* 
 
 Ho«’s Cheeks to Dry.— Having cut the 
 snout and taken out the brains, split the 
 head, remove the upper bone, rub the 
 cheeks well with salt, and let it stand: 
 the next day, rub away that, and add 
 fresh saJt; the following day, cover the 
 head with half an ounce of saltpetre, two 
 ounces of bay, anda little common salt, 
 and a quarter of a pound of coarse sugar, 
 turn it frequently. When it has Jain thus 
 ten days, take it out, and smoke it like 
 bacon. | 
 
 Hoe’s Hars Forced.—Parboil two or 
 three pair of hog’s ears: then take an 
 anchovy, some sage, parsley, and half a 
 ponnd of suet (all chopped small), bread 
 crumbs, and pepper ; bind these together 
 with the yolk of an egg; stuff the ears 
 with this, fry them in batter to a nice’ 
 colour, pour away all the fat, and put 
 them into a stewpan with half a pint of 
 rich gravy, a glass of madeira, three 
 spoonsful of mustard, a piece of butter, 
 rolled in flour, an onion, and a little pep- 
 per, cover the pan close, and stew gently 
 for half an hour, shaking them occasion- 
 ally; when done, take out the onion, lay 
 the ears in a dish, and pour the sauce 
 over them, 
 
 Hoa’s Head (excellent Meat of ).—Put 
 a head into some tongue pickle, and when 
 it has lain sufficiently long, take it out 
 and boil it till the bones will come out 
 with ease; then skin, bone, and chop the 
 
 ( 289 ) 
 
 HON 
 
 meat, whilst hot; season it with pepper 
 (black and white), nutmeg, and salt, if 
 necessary; lay part of the skin at the 
 bottom of a potting pan, press in the 
 meat, cover it with the remainder of the 
 skin, put on a weight, and let it stand till 
 quite cold. ‘Then turn it out. Boil the 
 liquor it was dressed in with some vine~ 
 gar, skim it well, and when cold put the 
 head into it. 
 
 Hoe’s Head ike Brawn.—Wash a head 
 thoroughly, and boil it, till all the bones 
 will come out; then let it cool. Put the 
 inside of the cheeks together, with salt 
 bet.seen, and the ears round, lay them in 
 a cloth, and press theminto a round pan, 
 put a weight on, and Jet them remain two 
 days: then boil a pint of malt, with salt 
 and water, and when cold put the head 
 into this pickle. 
 
 Hoa’s Head, as Wild Boar.—Cut the 
 head close to the shoulder, bone the neck 
 part, cut off the chops, part of the flesh 
 of the nose, as far as the eyes, take the 
 bone off, and lard the inside with bacon, 
 rolled in pepper, salt and spices; rub it 
 all over with common salt, half an ounce 
 of saltpetre; put it into a pan, with half 
 a handful of juniper-berries, thyme, bay- 
 leaf, basil, cloves, half a handful of cori- 
 ander, cover the pan, and leave it for a 
 week; then take out the head, tie it up, 
 dry it; putit into a sancepan, with three 
 pints of red wine and water, onions, car- 
 rots, a bunch of sweet herbs, two cloves 
 of garlic, half a nutmeg grated, thyme, 
 bay-leaf, six cloves, and two pounds of 
 lard; taste the braise befure it is quite 
 done; add salt ifnecessary: it is suffici- 
 ently cooked when it gives way to the 
 touch : let itcvol in the brajse, and serve 
 it cold, garnished with bay-leaves, ac- 
 
 cording to fancy. 
 Hoa’s Puddings. (See Black Pud- 
 
 dings. 
 
 HONEY to Clarify—(M. Fouque’s 
 Methed.)*—Vake six pounds of honey, @ 
 pound and three quarters of water, two 
 ounces and a quarter of pounded chalk, 
 five ounces of coal, (pulverized, washed, 
 and well dried), the whites of three eggs 
 beaten in three ounces of water, for each 
 pound of honey. 
 
 . Put the honey, water, chalk, and eggs, 
 into a copper vesse], capable of holding 
 about one-third more than the above 
 quantities ; let them boil for two minutes, 
 throw in the coal, mixing it with a spoon, 
 and continue the boiling two minutes 
 longer ; then take the saucepan from the 
 fire, and let it stand nearly a quarter of 
 an hour, that the liquor may cool; then 
 take a new sieve (which must be well 
 washed, or it will impart a disagreeable 
 pant) cane the honey through it, taking 
 

 
 HOT 
 
 care to filter the first drops twice, as they 
 generally carry with them some portion 
 of the coal. 
 
 The syrup which still adheres to the 
 coal, and other materials, may be separat- 
 ed as follows: pour boiling water on 
 them until they no longer retain any 
 sweetness; then put these different 
 waters together, set them over a large 
 fire to evaporate, till the syrup only re- 
 mains. This syrup contracts the flavour 
 of barley sugar, and must not be added 
 to the clarified honey. 
 
 HOPS *—The early shoots of hops are 
 
 sometimes used in the spring, as substi- 
 tutes for asparagus; they are dressed in 
 the same manner; and served with a 
 white sauce, or with oil. 
 - HORSERADISH Sauce Cold.—Chop 
 up some parsley, cliibbol, shalots, a clove 
 of garlic, capers, and anchovies, to these 
 add a spoonful of horseradish scraped 
 very fine, a spoonful of oil, vinegar, pep- 
 per and salt. 
 
 Horserapisn Sauce Hot.—Slice two 
 onions,. and fry them in oil, and when 
 they begin to-colour, put them into a 
 saucepan, with a glass of white wine, the 
 same of broth, two slices of lemon, peel- 
 ed, two cloves of garlic, a_bay-leaf, 
 thyme, basil, and two cloves; boil these 
 a quarter of an hour, and then strain it; 
 add capers, and an anchovy chopped, 
 pepper, salt, and a spoonful of horse- 
 radish, boiled to a pulp; warm the whole 
 without boiling. 
 
 HOTCH-POTCH.— Take some old 
 pease, and stew them with some onions 
 in a little water, with a beef or ham 
 bone: in the meanwhile fry some mutton 
 chops, well seasoned, to a nice colour; 
 and about an hour before serving put 
 them into a stewpan, pour the pease, &c. 
 over, add a little butter rolled in flour, 
 and stew them. Serve all together in a 
 soup dish, knuckle of veal, and,scrag of 
 mutton, stewed with the pease, onions, 
 and lettuces; without frying is likewise 
 an excellent way of making this dish. 
 
 Horcu-Porcu.—Cut four ox tails into 
 pieces at the joints, take a pound of 
 gravy beef, and the same of pickled pork, 
 cut each in half, and put these articles 
 into a saucepan, cover them with water, 
 and when it boils, skim it well; add half 
 a Savoy, two ounces of mushrooms, some 
 turnips, carrots, onions, leeks, celery, a 
 bay leaf, whole pepper, allspice, and a 
 little mace; when nearly done, put in 
 two quarts of veal stock ; as soon as the 
 meat is tender, take it out, and put it 
 into a deep dish, but keep it hot; strain 
 the liquor, take off ail the fat, season it 
 with cayenne, salt and lemon-juice ; have 
 ready some carrots, turnips, celery, and 
 
 ( 290 ) 
 
 ICE 
 onions, the three former cut in pieées; 
 
 stew these separately till tender, and- | 
 
 strain off their essences to the above 
 
 liquor; clear it with whites of eggs ; strain, 
 
 it, put in the vegetables; boil the whole 
 gently for ten minutes, and then pour it 
 over the meat. its 
 Hotcu-rotcH.—Take some young car- 
 rots, cut them into round pieces, all the 
 same length 3 boil them in a little stock, 
 
 ‘with a small quantity of sugar; when ~ 
 
 sufficiently done, reduce the sauce; put 
 some good espagnole to them, season it 
 well, take off the fat, and serve. S 
 
 Hotcu-potcn Soup.— Blanch some 
 carrots, turnips, and celery, cut in pieces 
 of an equal length; put them into some 
 clear brown stock, and boil them for 
 about an hour; in the meanwhile, stew a 
 few mutton chops, and just before it is 
 served, put them into the soup; cut some 
 crusts of bread into thin slices, trim, 
 and soak them separately in some broth, 
 lay them carefully in a tureen, and pour 
 the soup with the meat and vegetables 
 on them; do this gently, so that the 
 bread be not broken. 
 
 I, 
 
 ICE. * — Sorbetiéres or moulds for 
 cream or fruit-ices, are made of two sorts 
 of materials, block-tin and pewter; of 
 these, the latter is the best, the substance 
 to he iced congealing more gradually in 
 it than in the former; an object much 
 to be desired, as when the ice is formed 
 too quickly, it is very ee to be rough, 
 and full of lumps like hail, especially if it 
 be not well worked with the spatula; 
 the other utensils necessary for this 
 operation, are, a deep pail, with a cork 
 at the bottom, and a wooden spatula 
 about nine inches long; being so far pro- 
 ‘vided, fill the pail with pounded ice, over 
 which spread four handsful of salt ; then 
 haying filled the sorbetiére, or mould. 
 with cream, &c.; put on the cover, an 
 ‘immerse it in the centre of the ice-pail 3 
 taking care the ice touches the mould in 
 all parts ;. throw in two more handsful of 
 salt, and leave it a quarter of an hour; 
 then take the cover from the monld, and 
 with the spatula stir the contents up to- 
 gether, so that those parts which touch 
 the sides of the mould, and consequently 
 congeal first, may be mixed 
 liquid in the middle; work this about for 
 seven or eight minutes ; cover the mould. 
 take the pail by the ears, and shake it 
 round and round for a quarter of an 
 hour; open the mould a second time, 
 and stir as before; continue these oper- 
 ations alternately, until the cream, .or 
 
 with the. 
 
 a 
 

 
 * 
 
 ICE- 
 
 whatever it may be, is entirely congealed, 
 and perfectly smooth, and free from lumps. 
 Take care to let out the water, which 
 will collect at the bottom of the pail, by 
 means of the cock, and press the ice 
 close to the sorbetiére with the spatula. 
 
 When the cream is iced, take it from 
 the pail, dip the mould in warm water, 
 but not to let it remain an instant; dry 
 -¥€ quickly, turn it out, and serve it as 
 s0on as possible. 
 
 _ All sorts of ices are finished in this 
 manner ; the preparation of the articles 
 of which they are composed, constitutes 
 the only difference between them. 
 
 Ice for lceing (how to prepare).—Take 
 afew pounds of ice, break it almost to 
 powers and throw in among it a large 
 
 andful and a half of salt ; you must pre- 
 
 pare in the coolest part of the house, that 
 as little as the warm air as possible may 
 come, ‘The ice and salt heing in a buc- 
 ket, put your cream into an ice-pot, and 
 cover it; immerse it in the ice, and draw 
 that round the pot, so that it may touch 
 every part. Ina few minutes put aspa- 
 tula or spoon in, and stir it well, remov- 
 ing the parts that ice round the edges to 
 the centre. lf the ice-cream or water, be 
 in a form, shut the bottom close, and 
 move the whole in the ice, as you cannot 
 use a spoon to that without danger of 
 waste. There should be holes in the 
 bucket, to let the ice off as it thaws. 
 - Iceine for Cakes.—For a large cake, 
 beat and sift eight ounces of fine sugar, 
 put it into a mortar, with four spoonsful 
 of rose-water, and the whites of two eggs, 
 beaten and strained, whisk it well, and 
 when the cake is almost cold, dip a fea- 
 ther in the iceing, and cover the cake 
 well; set it in the oven to harden, but do 
 not letit remain long enough to discolour. 
 Keep the cake in a dry place. 
 
 Ice a very large Cake. — Beat the 
 whites of twenty fresh eggs; then, by 
 degrees, beat a pound of double-refined 
 sugar, sifted through a lawn sieve; mix 
 these well in a deep earthen pan; add 
 orange flower water, and a piece of fresh 
 lemon-peel; do not use more of the 
 orange-flower water than is just sufficient 
 to flavour it. Whisk it for three hours till 
 the mixture is thick and white; then, 
 with a thin broad bit of board, spread it 
 all over the top and sides, and set it ina 
 cool oven, and an hour will harden it. 
 
 Ice1ne for Tarts.—Beat the yolk of an 
 egg and some melted butter well toge- 
 ther; wash the tarts with a feather, and 
 sift sugar over as you put them into the 
 oven ; or beat white of egg, wash the paste, 
 and sift white sugar. 
 
 Ice Water.—Rub some fine sugar on 
 
 ( 291 ) 
 
 IND 
 
 lemon or orange, to give it the colour and 
 flavour, thensqueeze the juice of either 
 on its respective peel; add water and 
 sugar to make a fine sherbet, and strain 
 it before it is put into the ice-pot. If 
 orange, the greater proportion should be 
 of the Chinajuice, andonly a little Seville 
 used, and a small bit of the peel grated 
 by the sugar. ; 
 
 IMPERIAL.—Put two ounces of cream of: 
 tartar, and the juice and peel of two 
 lemons, into a stone jar, pour on them — 
 seven quarts of boiling water, stir, and 
 cover close. When cold, sweeten it with 
 loaf sugar, strain it, bottle and cork it 
 tight. Add in bottling, halfa pint to the 
 whole quantity. 
 
 Inp1a Pickle.*—Take one pound of 
 ginger, put it into a pan with salt and 
 water, and letit lay all night, thenscrape 
 it, and cut it into thin slices ; put it into 
 a pan with half a pound of bay salt, and 
 let it lay till all the following ingredients 
 are prepared; a pound of garlic peeled, 
 and laid in salt for three days, then take 
 it out, wash it, then let it lay in salt for 
 another three days, then take it out and 
 let it lay in the sun for another, till half 
 dry; an ounce of long pepper, an ounce 
 of capsicum, salted and laid in the sun 
 for three days, a pint of black mustarde 
 seed bruised, half an ounce of turmeric, 
 beat very small; put all these ingredi- 
 ents together in a jar, then put in as 
 much vinegar, as, when the cabbage, or 
 whatever you intend to pickle, is put into 
 it, the vinegar will rise to the top of the 
 jar. . Then take cabbage, cauliflower, or 
 whatever you choose to pickle, and cut 
 them into small pieces, throw a good 
 handful of salt over them, and set them 
 in the sun (when it is very hot) for three 
 days, drain the water from them every 
 day, and fresh salt them again, turning 
 the leaves till they are dry, then put 
 them into the pickle, being particular 
 that they are completely covered with 
 the vinegar; tie it up close, let it stand a 
 fortnight, fill it again with more vinegar, 
 carefully watch it from time to time, to 
 fill it up with vinegar, as it will waste 
 very fast. 
 
 Inpia Pickle.*—One gallon of vinegar 
 one pound of garlic, a quarter of a pound 
 of long pepper split, half a pound of flour 
 of mustard, one pound of ginger scraped, 
 and split, and two ounces of turmeric. 
 When you have prepared the spice, and 
 put it into the jar, pour the vinegar boil- 
 ing hot over it, and stir it every day for 
 a week, Then putin your cabbage, cauli- 
 flower, or whatever you intend to pickle. - 
 
 IrisH Stew—Take the best end of a 
 neck of a tga , take off the under bone, 
 
ITA 
 
 and cut it into chops; season them with 
 pepper, salt, a little mushroom: powder, 
 and beaten mace. Put them into a stew- 
 pan, add a large onion sliced, some par- 
 sley and thyme tied in»a bunch, anda 
 pint of veal broth. Simmer the chops 
 till three parts done, then add some 
 whole potatoes peeled, and let them stew 
 till done. Serve it up in a deep dish. 
 The parsley and thyme must be taken 
 out when the siew is to be served up. 
 Istnauass to Clarify.—Take about two 
 ounces of the best and clearest sort of 
 isinglass for a quart mould of jelly, put it 
 into a stewpan, with just sufficient quan- 
 tity of cold water to completely cover it ; 
 set it by the stove, with a spoon in it, to 
 stir it at-times, and skim it when any 
 scum rises ; let it boil very gently, and 
 well reduce, only be careful not to re- 
 duce it too much, as it will burn, and, of 
 course, get a bad taste, and spoil your 
 jelly; when you think it is sufficiently 
 reduced, and looks clear, pass it through 
 a sieve into a baron, ready for use. 
 Istneuass, fo Clarify.*—Take an ounce 
 and quarter of the best isinglass, cut it 
 into small pieces, and wash them séveral 
 times in warm water. Put the isinglass 
 into.a preserving pan, with five glasses of 
 filtered water, set it on the fire, and, as 
 soon.as it boils, place it at the side of the 
 stove, so as to keep up the boiling; take 
 off the scum direetly it rises; and when 
 the whole is reduced to three quarters, 
 strain it through a cloth into a basin for 
 use. 
 Some add, in clarifying isinglass, 
 lemon-peel, to remove its disagreeable 
 taste; but as good isinglass ought to 
 have no flavour, and as the lemon-peel 
 is certain to give a yellow tinge to that, 
 it is much better left out. cae 
 IstncLass Flummery.—Put six ounces 
 of isinglass into a quart of new milk, 
 sweeten it, set it over the fire, and keep 
 it stirring One way all the time, till it is 
 jellied; pour it into basins, and. when 
 cold turn it out ; you may put in orange 
 flower water if you like. 
 _ Astneuass Jelly.—Take an ounce of 
 isinglass, a quarter of an ounce of cloves 
 and a quart of water; boil it till reduced 
 to a pint, then strain it over some sugar. 
 ITaLienne.*—Put into a saucepan a 
 spoonful of shred parsley, half a spoonful 
 of shalots, the same of mushrooms (both 
 rainced smal!), half a bottle of white wine, 
 and an ounce of butter; boil these till no 
 moisture remains, then put in two ladles- 
 ful of velouté, and one of consommé, set 
 it to boil, taking care to skim off all the 
 fat; when you find it about the consis- 
 tence of clear broth, take it from the fire, 
 
 ( 292 ) 
 
 JAC 
 
 put it into another vessel, and keep it hot 
 in the Jain marie. ~ i 
 
 ITALIENNE, with Truffles.—Chop some 
 nice black truffles, sweat them in a little 
 consommé, and mix them with the brown 
 Italian sauce. If you happen to have no 
 Italienne ready, stew them for half an 
 hour in an* espagnole only. Keep this 
 sauce thin and highly seasoned. — 
 
 « 
 
 J 
 
 JACK or Pike (to choose).—If the fish 
 is fresh, the gills will be red, the fish 
 stiff, and the eyes bright: the best sort 
 are caught in rivers, the worst are caught 
 in ponds; it is an extremely dry fish, 
 and very much improved by stuffing and 
 sauce. They are not thought much of 
 in England, but are much esteemed in 
 inland countries. 
 
 Jack or Pike.*—If you wish to serve 
 it as a principal dish, do not scale it, but 
 take off the gills, draw it, and boil in 
 court-bouillon. If as a side dish, it is 
 dressed many ways; as for instance, cut 
 it in pieces, leaving the scales on, an 
 cook it in court-bouillon; when done, 
 and you are ready to serve, take off the 
 scales, and dish it for table, pouring over 
 it any white sauce you think proper, to 
 which it is usual to add capers. It may 
 also be fricasseed like chickens; in this 
 case, cut it into pieces, and put itina 
 stewpan, with a slice of butter, a bunch 
 of sweet herbs, and some mushrcoms}j 
 turn it a few times over the fire, and then 
 shake in a little flour; moisten with good 
 stock and white wine, and stew it over a 
 brisk fire; when done, and agreeably 
 seasoned, put in the yolks of three eggs, 
 beat up in cream. It may also be dresse 
 en matelote ; or it may be fried, being 
 first steeped iu a marinade. 
 
 Jack or Pike (Small), al’ Allemande. 
 —Draw them, and cut them inte pieces. 
 and putthem ina saucepan, with some 
 slices of onion, whole parsley, two bay- 
 leaves, some leeks, whole, two cloves, 
 salt, coarse pepper, and a bottle of white 
 wine. Having simmered half an hour. 
 take them off the fire, scale them, cut off 
 the fins, and put the slices into a sauce- 
 pan. Then strain some court-bouilien 
 through a silken sieve, pour it over the 
 fish, and keep them hot. When you 
 wish to serve, drain the slices of fish, and 
 arrange them on the dish. Puta good 
 piece of butter into a saucepan, witha 
 full spoonful of flour, some grated nut- 
 meg, coarse pepper, and half a glass of 
 court-bouillon ; turn this sauce over the 
 fire till it boils; then add the yolks. of 
 

 
 JAC 
 
 two eggs to thicken, stirring it well, but 
 without letting it boil ; lastly, strain, and 
 pour it over the fish. 
 
 Jack or Pike & U Arlequine.*—Take 
 a large jack, clean and scale it, take out 
 the entrails by the gills; raise the skin 
 from one side, being careful not to injure 
 the fish; lard a fourth part. of it with 
 anchovies, another quarter with gher- 
 kins, a third with carrots, and a foarth 
 with truffles. Stuff it with a fish farce, 
 put it intoa fish kettle; moisten it with 
 a braise ; do not, however, let the larded 
 parts soak in it; set it on the fire, bast- 
 ing frequently with its own liquor ; keep 
 fire on the top as wellas under it. When 
 done, serve it over a sauce hachée. 
 
 Jack or Pike Baked.—Scale it, and 
 open as near the throat as you can, then 
 stuff it with the following stuffing: some 
 grated bread crumbs, herbs, anchovies, 
 oysters, suet, salt, pepper, mace, half a 
 pint of cream, the yolks of four eggs; 
 mix all over the fire till it thickens, then 
 put it into the fish, and sew it up; rub it 
 all over with butter, and bake it. Serve 
 witha sauceofgravy, butter, and anchovy. 
 In helping a pike, the back-and belly 
 should be slit ups and each slice gently 
 drawn downwards; by this means there 
 will be fewer bones given. 
 
 _ Jack or Pike Boiled.— Take a large 
 jack, clean it, take out the gills; make 
 a stuffing with crumbs of bread, grated 
 fine, some sweet herbs, chopped small, 
 some grated lemon-peel, nutmeg, pep- 
 per, salt, some oysters, chopped small, 
 a bit of butter ; mix all these ingredients 
 together with the yolks of two eggs; put 
 it into the fish, and sew it up; turn the 
 tail into the mouth, and boil it in pump- 
 water, with some vinegar and salt in it; 
 when it boils put in the fish: if the fish 
 is large, it will take about three quarters 
 of an hour to boil. Serve with oyster 
 sauce poured over the fish, and some 
 also in a boat. 
 
 — Jack or Pike, Bride’s Fashion.—Cut 
 a pike into several pieces, boning and 
 flattening them as much as possible; roll 
 a good farce round them: tie them in 
 bits of cloth, and braise them in white 
 wine and broth, with a bit of butter, bits 
 of roots, a bundle of herbs, pepper and 
 salt : when done, strip each bit, and serve 
 with what sauce you think proper; a 
 relishing sharp sauce is generally con- 
 sidered the best. 
 
 Jack or Pike Brotled as Cutlets. —The 
 fillets of pike being taken off with a sharp 
 knife, cut each fillet in a sloping manner 
 into four or five pieces, at the same time 
 taking off the skin; toss them up in an 
 egg, beaten up with pepper and salt; 
 
 ( 293 ) 
 
 JAC 
 
 lay them on paper, bread crumb taem, 
 and with a fork take them up, and dip 
 them into clarified butter, then in bread 
 crumbs again; broil them over a mo- 
 derate fire of clear wood ashes, a good 
 colour on both sides; place them ez 
 couronne (in form of a crown) round the 
 dish; squeeze the juice of nearly halfa 
 lemon into four table-spoonsful of butter 
 sauce, mix this well up with a bit of 
 glaze; when very hot, pour it into the 
 centre of the fish. 
 
 Jack or Pike a@ la Chambord.*—Take 
 off the scales, and clean a good size jack; 
 remove the skin, and lard the fish, an 
 put it into a fish-kettle with a marinade ; 
 when it boils, take it out, and place it 
 in the oven, basting it occasionally. As 
 soon as it is sufficiently done, take it 
 from the oven, let it drain, and then serve 
 it: place round it gwenelles, veal sweet- 
 breads larded, cray-fish, artichoke bot- 
 toms, croutons, and a garniture ad la 
 Chambord : to these may be added 
 pigeons @ la Gautier, eels larded with 
 truffles, &c. 
 
 Jack or Pike au Court-bouilion.*— 
 Clean the fish without opening it, tie up 
 the head, put it in the fish-kettle; pour 
 the court-bouziion over, and simmer it 
 for an hour, or longerif the fish be large. 
 If it is served as a réé, let it cool, then 
 lay a napkin in a dish, place the fish on 
 it, garnished with parsley. 
 
 Jack or Pike au Dauphin.* —Empty 
 and scale a large jack ; soak it in oil, 
 with sweet herbs, salt and spices: pass 
 a skewer through its eyes and the middle 
 of the body, giving it the form of a dol- 
 phin; bake it, basting with the mari- 
 nade, and serve it with capers or anchovy 
 sauce. 
 
 Jack or Pike Fricassée (/Vhite).— 
 Thoroughly wash the pike, then cut it 
 into large pieces, and put them intoa 
 stewpan, with butter, some mushrooms, 
 a dozen of small onions, half boiled, some 
 parsley, green shalots, two cloves, thyme, 
 a bay-leaf; soak these together some 
 time, then add a pint of white wine and 
 broth, salt and whole pepper; boil ona 
 quick fire, reduce the sauce; take out 
 the parsley, shalots, cloves, thyme, and 
 bay-leaf, and thicken with cream, eggs, 
 and a little nutmeg, and.a squeeze of 
 lemon, provided the wine does not make 
 it sufficiently tart. 
 
 Jacx or Pike with Gravy.*—Lard a 
 jack with bacon; line a stewpan with 
 slices of veal and bacon; lay your jack 
 on them, cover it with the same, and let 
 it stand over a slow fire for half an hour, 
 then pour over it a bottle of white wine, 
 and a Poe Pa good stuck or consomme ; 
 
JAC 
 
 close the stewpan tight, place it in the 
 oven ; when done, serve it with the braise 
 and its own gravy. z 
 Jack or Pike, Grenadins of.*—Hav- 
 ing scaled and otherwise prepared the 
 fish, cut it into pieces, lard them with 
 streaky bacon, and put them into a stew- 
 pan; add a bunch of sweet herbs, and 
 fillet of veal, cut into dice, white wine 
 and broth; stew it, and when done, 
 strain the liquor; lay the pieces of jack 
 in a dish, glaze them, and serve with any 
 Sauce you please. 
 * Jack or Pike ad ? Italienne.*—Put some 
 sinall jack into a stewpan with some olive 
 oil, sliced onions, a clove of garlic, car- 
 rots, a bay-leaf, white wine, stock, salt 
 and pepper ; stew them over a slow fire, 
 take off the fat, and serve them in the 
 sauce. :; 
 
 Jack or Pike & la Mattre d’ Hétel.*— 
 
 Having cleaned, scaled, and emptied 
 some small pike, wrap them in a sheet 
 of buttered paper, and broil them. When 
 done, open them, and take out the 
 spawn (if there be any), and put in its 
 place a piece of butter, worked up with 
 some shred parsley, salt and pepper. 
 Jack or Pike en Matelote.*—Cut the 
 pike in pieces, put them into a stewpan, 
 with bay-leaf, a clove of garlic, parsley, 
 scallions, scalded onions, salt, pepper, 
 - and a bottle of red wine; boil it up, and 
 add some butter, mixed with flour, and 
 browned with whatever garniture you 
 may have by you; boil the whole to- 
 gether half an hour, and then serve all 
 the articles together in.a large dish. 
 Any other fish may be added to the 
 matelote ; but they should not be put in 
 till the pieces of jack are partly done. 
 Jack or Pike Potted.— Scale it, and 
 cut off the head: spiit it, and take out 
 the back bone; strew it all over with 
 bay-salt and pepper ; cover it, and bake 
 it; then take it out, and lay it on a 
 coarse cloth to drain; when it is cold, 
 lay it ina pot just large enough to hold 
 ‘it, and cover it with clarified butter. 
 It must be thoroughly drained from 
 the gravy, otherwise it will not keep. 
 Jack or Pike Salad.* —Cut the re- 
 mains of a cold pike into pieces, and mix 
 with it capers, gherkins, anchovies, and 
 some herbs, shred: serve the jack, gar- 
 nishing the dish with lettuces and hard 
 eggs. Mix oil and vinegar at table. 
 Jack or Pike Stuffed and Roasted.*-- 
 Let the fish Jay for some days, then 
 SEES, and scale it: if it be for a mazgre 
 dish, lard it with anchovies and gherkins, 
 or truffles; if not, with bacon rolled in 
 Salt, spices, shred parsley and scallions; 
 stuff it: wrap the fish in a buttered 
 
 ( 254 5 
 
 
 
 JEL 
 
 paper, on which spread sweet herbs, 
 spices, and salt; fasten it en the spit. 
 and baste with white wine and melte 
 
 butter. When dene, take off the paper, 
 
 and serve with a pretty thick sauce 
 piquante. Aids : 
 
 JARDINIERE.*—The jardiniere is 
 composed of the same articles, and in a 
 similar manner to the Macédoine, the 
 
 only difference consists in the sauce 5 
 
 the vegetables for this being put intoa 
 reduced espagnole, or a demi-glace of 
 roots: it is used on the same occasions 
 as the Macédoine. : 
 
 JAUNE Mange.— Boil an ounce of 
 isinglass in three quarters of a pint of 
 
 ‘water till melted ; strain it, then add the 
 juice of two Seville oranges, a quarter of 
 
 a pint of white wine, the yolks of four 
 eggs, beaten and strained ; sugar accord~ 
 ing to taste; stir it over a gentle fire till 
 it just boils up: when cold, put it intoa 
 mould, taking care, if there should hap- 
 pen to be any sediment, not to pour it 
 
 in. 
 
 JELLY ¢o cover Cold Fish.-Take @ 
 maid, clean it, and put it into three 
 quarts of water, with a calf’s foot or cow- 
 heel, a stick of horse-radish, an onion, 
 three blades of mace, some white peppers 
 a bit of lemon-peel, and a slice of lean 
 gammon of bacon. Let it stew till it 
 will jelly, then strain it off; when cold, 
 remove evety bit of fat; take it up from 
 the sediment, and boil it with a glass of 
 sherry, the whites of five eggs, and a bit 
 of lemon. Boil without stirring it, and 
 after a few minutes, set it by to stand for 
 half an hour, and strain it through a bag 
 or sieve, with a napkinin it When cold, 
 cover the fish with it. 
 
 Jeviuies for Entremets.*—Hartshorn 
 calf’s feet, and isinglass, are the usual 
 
 | materials used to coagulate sweet jellies ; 
 
 of these three, the latter is the best, as, 
 
 | when properly clarified, (for which see 
 
 Isinglass), it is the clearest, and has no 
 unpleasant flavour. is 
 
 Jellies are made,of all sorts of fruit, 
 and sometimes of flowers and LIQUEURS. 
 For directions to prepare them, see the 
 various articles of which they are com- 
 posed. 
 
 Jeuty of Fromage Bavarois.* — Put 
 the yolks of nine eggs into a stewpan, 
 with a little salt, half a pound of sugar 
 a pinch of crisped orange-flowers, an 
 half a pint of cream (previously ye hh 
 set these over a gentile fire, and stir till 
 it thickens, taking particular care that 
 it does not boil, then strain it through a 
 silk sieve; have ready an ounce of 
 clarified isinglass, mix it with the cream 
 and a Chantilly cheese ; when well incor- 
 

 
 JEL 
 
 porated, pour it into a mould, and finish 
 with ice as jelly printanniére. 
 » JELLY (Fruit).*—Clarify half a pound 
 of sugar, but the instant before it is quite 
 clear, putin a small quantity of cochineai;. 
 then strain, and mix with it an ounce of 
 clarified isinglass, and the juice of two 
 lemons; add to this the fruit of which 
 your jeily is to be composed; stir them 
 together lightly, pour the jelly into a 
 mould quickly, and pat the mould on ice. 
 bserve that the sugar and isinglass 
 should be no more than lukewarm when 
 mixed together. These jellies may be 
 made of any kind of fruit, or the grated 
 rinds of lemon, orange, or cedrats. 
 
 JELLY, Gloucester.—Take an ounce of 
 rice, the same of sago, pearl-barley, 
 hartshorn-shavings, and eringo root; 
 simmer with three pints of water, till 
 reduced to one pint, strain it. When 
 cold it will be a jelly; when you use it, 
 serve dissolved in wine, milk, or broth. 
 
 Jewty, [éalian.—Make a wine or cali’s 
 foot jelly, with which half fill your mould; 
 when thoroughly set, take some Italian 
 cream that has beer turned out of a plain 
 mould, cut this into slices, and after- 
 wards cut it with a middling-sized plain 
 round cutter; these pieces of cream lay 
 
 in a circle round your jelly; when allare 
 - arranged, very gently putin jelly enough 
 to cover thein; when that is set, fill up 
 your mould, and when wanted, turn it 
 out the same as any other jelly. 
 
 Jetty, Ivory Dust.*—Boil one pound 
 ofivory-dust in five pints of water till 
 reduced to a quart, strain it, and add to 
 it one quart more water to the dust, 
 boiled till reduced to a pint, then strain 
 it; when strained, squeeze in some 
 orange and lemon-juice, and sweeten ac- 
 cording to taste. 
 
 Jetty, to Keep.—Take a leg of beef, 
 and two shins, cut in pieces, a knuckle 
 of veal; chop it all to pieces; one or two 
 old cocks or hens, skinned, and two calf’s 
 feet; put all these into ten quarts of 
 water, and boil them down to a strong 
 jelly, skim it well; add some salt, and 
 run it through a jelly-bag till it is clear. 
 
 Jeuty, Mosaic.—Boil half a pint of 
 cream: when: it boils, infuse the peel, 
 either of an orange or a lemon, accord- 
 ing as you wish to decorate the jelly with 
 either. When the cream has imbibed 
 the flavour of the fruit, sweeten it with a 
 little sugar. Beat up with the cream 
 the yolks of four eggs, lay it on the fire 
 to iicken, and then put in some isin- 
 glass that has been previously melted, 
 Strain the whole through a hair sieve, 
 and put it, well covered, on some ice, 
 that it may get quite firm. Take the 
 rsould which you intend to use, brush it 
 
 (295 ) 
 
 
 
 JEL 
 
 lightly all over with oil, and then cut the 
 white cream jelly with a knife in the first 
 place, and next with small tin cutters, 
 
 Decorate the mould without putting it 
 on ice, for the damp would prevent the 
 
 decoration from sticking on. Decorate 
 the bottom first, then the sides; then 
 only put the mould overice. Next pour 
 a little orange jelly lightly, not to injure 
 the decoration, and let it get thick. 
 When the orange jelly.is frozen, thrust 
 the mould deeper into the ice, then put 
 a little more jelly to the height of the 
 lower decoration on the sides; let the 
 preparation be made firm again; mind 
 the jelly is never to come higher than 
 the flowerets, till the bottom has been 
 first made firm; then gradually ascend 
 the top. Cover and surround the mould 
 with ice. When you wish to serve, dip 
 a towel into some hot water, and rub the 
 mould all round. Be careful that none 
 of the jelly sticks to the sides before you 
 
 touch the bottom of the mould. Then 
 
 rub the bottom with the hot towel, and 
 turn the jelly neatly into a dish. ere 
 not all these precautions attended to, 
 the two colours would melt and mix 
 together. This jelly looks beautiful when 
 it is well made. 
 
 This jelly can only be well made in 
 winter time; for during the summer 
 season it wonld melt, except made hard 5 
 then it would not be so good. Butif you 
 should be particularly desirous of making 
 it during the summer season, you must 
 
 | work it in a very cold place. 
 
 Jetty Printanniére.*—Clarify three 
 quarters of a pound of sugar, and an 
 ounce of isinglass, as directed for each; 
 and having beter your fruits or 
 flowers according to the recipes, (see 
 the various articles), mix them with the 
 sugar when no more than lukewarm 3 
 strain the mixture through a silk sieve, 
 add the isinglass, stir lightly with a 
 
 | silver spoon, ard put it into a mould ; take 
 
 about ten pounds of ice, break it up, put 
 it into a tub or pail, in which immerse 
 the mould for three hours: then take 
 out the mould, dip it in hot water as 
 quick as possible, and then turn thé jelly 
 into a dish for table. 
 
 JELLY Ribband.— Boil four calf’s feet 
 without the great bones, in ten quarts of 
 water, three ounces of hartshurn, three 
 ounces of isinglass, a nutmeg quartered, 
 and four blades of mace} boil till it is 
 reduced to two quarts; strain it through 
 a flannel bag, and when it has stoud 
 twenty-four hours, scrape off all the fat 
 very clean, slice the jelly, add the whites 
 of six eggs beaten to a froth, and boil the 
 whole up, and strain it through a flannel 
 bag. Then pour it inte small high 
 
JEL. 
 
 glasses, and run each colour as thick as 
 a finger, each colour being thoroughly 
 cold before another is poured on, which 
 must be only lukewarm, or they will mix 
 together. Red may be made with eochi- 
 neal, green with spinach, yellow with saf- 
 fron, blue with syrup of violets, and white 
 with thick cream: the plain jelly itself 
 may be used as a colour. 
 
 Jetty Rubanée.*—Prepare nine yolks 
 of eggs as directed for jelly of fromage- 
 bavarois, but without the orange-flower ; 
 when strained, add an ounce and half of 
 clarified isinglass, and divide your pre- 
 paration into four parts, in one of which 
 put an infusion of chocolate; to the 
 second, add an infusion of orange-flow- 
 ers; to the third some spinach-juice and 
 bitter macaroons crushed; and put to the 
 fourth some dblanemange. Place your 
 mould in ice, as much of each of these 
 
 ortions alternately as will occupy an 
 inch in depth; taking care that every 
 layer is set before you pour on another. 
 
 JELLY, Russtan.*—Clarify three quar- 
 ters of a pound of sugar, and two ounces 
 of isinglass, put them together into an 
 earthen pan, which place on ice; add to 
 it the juice of two lemons, and four small 
 glasses of kirschwasers; then take a whisk 
 and beat it up over the ice till it becomes 
 as white as beaten egg; the moment it 
 gets firm, put it intoa mould, and finish 
 the jelly in the usual way. 
 
 JELLY, Savoury, to put over Cold Pies. 
 —It should be made either of a small 
 bare knuckle of leg, or shoulder, of veal, 
 or a piece of scrag of mutton ; or, if the 
 pie is made of fowl, or rabbits, the car- 
 casses, necks, or heads, added to any piece 
 of meat, will be sufficient, observing to 
 give consistence by cowhee!l or shanks of 
 mutton. Put the meat, with a slice of 
 ham, or bacon, a bundle of different 
 herbs, two blades of mace, an onion, or 
 two, a small bit of lemon-peel, and a tea- 
 a ak of Jamaica pepper bruised, and 
 the same quantity of whole pepper, and 
 three pints of water, into a stewpan that 
 shuts very close. When it boils, skim it 
 well, and let it simmer slowly till quite 
 strong; then strain it, and when cold, 
 take off all the fat you possibly can with 
 a spoon ; and then, toremove every parti- 
 cle of grease, lay aciean piece of cap or 
 blotting paper onit. If, when it is cold, 
 it is not clear, boil it a few minutes with 
 the whites of two eggs (but do not add 
 the sediment), and pour it through a nice 
 sieve, with a napkin in it, which should 
 be previously dipped in hot water, to pre- 
 vent waste. 
 
 JELLY Savoury.—Take all the scum off 
 from the cold liquor that either poultry 
 or meat has been braised in, or some veal 
 
 ( 296 ) 
 
 JON 
 
 stock, and make it warm; strain it 
 through a sieve into a stewpan, and season 
 it tothe palate with salt, lemon-pickle, 
 
 Cayenne pepper, and tarragon or plain. 
 vinegar; add enough of dissolved isin-. 
 
 glass to make it of a proper stiffness 
 
 whisk in plenty of whites of eggs, a smal 
 
 quantity of the yolks and shells, and just 
 colour it; set it over the fire, and let it. 
 boil, then simmer it for a quarter of an 
 hour, and run it through a jelly bag 
 several times, till bright and fine. 
 
 Jevty Vhipped.*—Make ajelly Prin-. 
 
 tanniére, and pour about a quarter of it 
 into a mould, and ice it, ‘as therein di- 
 rected; then take the mould, and place a 
 basin in its stead, in which put the re- 
 mainder of the jelly, and whip it with a 
 whisk, as you would eggs, over the jelly, 
 until the globules are no bigger than pins’ 
 heads; pour it into the mould, and re- 
 place it on the ice for three quarters of an 
 hour, after which turn it out as usual. 
 
 JESSAMINE to Candy. * — Boil a 
 pound of clarified sugar to fort perlé, and 
 when about half cold throw in two hands- 
 ful of jessamine flowers, and place them 
 on hot ashes for two hours, that the 
 flowers may dry well; then drain them 
 on a sieve from the sugar, and have 
 ready some more, sifted, in which put the 
 
 jessamine, rubbing them well with your . 
 
 hands; place them again on a sieve, and 
 set them in a stove till next day; after 
 which sift the flowers; take three pounds 
 of clarified sugar, boil it to souflé, have 
 a proper mould ready, pour the sugar 
 into it, and put the flowers om it, push 
 them down lightly with a fork, that they 
 may be completely covered with the su- 
 gar; place the mould in a moderate 
 stove or oven for five days, then drain 
 off the syrup; lay a sheet of paper on the 
 table, and turn the candy quickly out of 
 the mould. 
 
 JOHN DOREY Bozled.—Set it over 
 the fire in cold spring-water; treat it 
 
 ' exactly the same as turbot, and serve it 
 
 with lobster sauce ina boat. 
 
 Joun Dorey @ la Créme.—Rub your 
 fish over with lemon, cover it with paper, 
 and put it into a kettle, with half milk 
 and half water, a_ bit of butter, salt, and 
 
 a lemon squeezed in, set it on the fire,’ 
 
 and let it simmer gently till done; take 
 it up, and drain it from the liquor, lay it 
 on a dish, and pour a good cream sauce 
 allover it. It will be much improved by 
 mushrooms. 
 
 JONQUILS, Candy — These 
 flowers are candied precisely in the same 
 way as the jessamine. 
 
 _ Jonguits Whole.*—Take some double 
 jonquils, cut the stalks about a quarter 
 ofan inch from the flowers; give them 
 
 
 

 
 JUN 
 
 one boil in some sugar, (liquid); then re- 
 move them from the fire, and let them 
 stand a quarter of an hour; drain them 
 well, and put them into some sifted su- 
 gar, working them about, and taking care 
 that all the leaves may imbibe an equal 
 hen wee of sugar, and the form of the 
 
 ower preserved, which may be done by 
 shaking each, and blowing away the su- 
 perfluous sugar ; lay white paper on a 
 sieve, and arrange the flowers on it one 
 by one, dry them in astove ; keep them 
 in boxes ina dry place. 
 
 These flowers may also be candied as 
 above ; in which case, the moulds should 
 havea sort of grating at the top for the 
 flowers: place a weight on to keep them 
 immersed in the sugar. 
 
 JULIENNE.*—This soup is composed 
 of carrots, turnips, leeks, onions, celery, 
 lettuce, sorrel and chervil; the roots are 
 cut in thin slips, about an inch long, 
 the onions are halved and then sliced ; 
 the lettuce and sorrel chopped small ; 
 toss up the roots ina little butter, when 
 
 moisten them with broth, and boil the. 
 whole over a slow fire for an hour or 
 more, if necessary ;. prepare some bread 
 in the usual way, and pour the julienne 
 over if. 
 
 JUMBLES.—Mix one pound of fine 
 flour with one pound of fine powder su- 
 gar, make them into a light paste with 
 whites of eggs well beaten; add half a 
 pint of cream, half a pound of fresh but- 
 ter, melted, and a pound of blanched al- 
 monds, pounded; knead _ them all toge- 
 ther, thoroughly, with a little rose-water, 
 and cut out the ijumbles into whatever 
 forms you think proper; and either 
 bake them in a gentle oven, or fry them 
 in fresh butter; serve them in a dish, 
 melt fresh butter with a spoonful of 
 mountain, and strew fine sugar over the 
 
 dish. 
 
 JUNIPER BERRIES, (Ices of).—In- 
 fuse some juniper berries in warm water, 
 or take about a handful of the berries, 
 and boil them a moment with a pint of 
 water, half a pound of sugar, anda bit of 
 cinnamon, ae sift them through a sieve 
 with expression, and finish the same as 
 al] others. 
 
 Junirer, Ratafia of. — Infuse two 
 ounces of ripe juniper berries in two pints 
 of brandy, adding half an ounce of cin- 
 namon, three cloves, a little aniseed 
 and coriander seed; add half a pound of 
 sugar to each ab of brandy, having 
 
 reviously boiled it ina very little water. 
 et the whole infuse in a jar for six 
 weeks, then strain, and bottle it. 
 
 Junirer, Ratafia of.*— Take three 
 ounces of juniper berries, anise, corian- 
 
 ( 297 ) 
 
 
 
 KER 
 
 der, cinnamon, and cloves, of each 
 
 | eighteen grains; bruise all these ingre- 
 
 dients, and infuse them; for a month, in 
 three pints of brandy; then strain it, 
 add three quarters of a pound of sugar 
 dissolved in half a pint of water, stir them 
 together, pass the whole through a jellys 
 bag, and bottle it; keep it well corked. 
 
 Juniper, (Ratafia of). — Take three 
 
 ints of ratafia, put a quart of brandy 
 into a jar, with a handful of juniper ber- 
 ries, and one pound and a half of sugar, 
 boiled in a quart of water, and well 
 skimmed; stop the jar up close, and set 
 it for about five weeks in a warm place ; 
 then strain it through a filtering cloth, 
 and, when it is quite clear, put it into 
 bottles, taking care to cork them well. 
 The ratafia will be all the better for 
 keeping. 
 
 JUNKET, Devonshire.—Warm some 
 milk;and put it intoa bowl; turn it with 
 rennet ; soph put some scalded cream, 
 sugar, and cinnamon, on the top, with- 
 
 | out breaking the curd. 
 they are done, add the lettuces, &c. | 
 
 K, 
 
 KAVIA.*—Take the hard roes of see 
 veral sturgeon, and lay themin a tub of 
 water; take away all the fibres as you 
 would froma calf’s brains, then, witha 
 whisk, beat the roes in the water, shak- 
 ing off from the whisk whatever fibres 
 may be adhering to it; then lay the roes: 
 on sieves fora short time; after which 
 put them into fresh water again; and 
 continue to whip them, and change the 
 water, until the roes are perfectly cleans- 
 ed and free from fibre; lay them on 
 sieves to drain, season them well with 
 salt and pepper; wrap them ina coarse 
 cloth, tying them up like a ball, and let 
 them drain thus till the next. day, when 
 serve them with fried bread, and shalots 
 chopped small. If they are to be kept 
 for some time, put more salt to them. 
 
 KERNELS, Créme of.*—Take half a 
 
 | pound of apricot kernels, cut them into 
 
 small pieces, and infuse them in a gallon 
 
 | and a halfof brandy and a quart of water 
 
 for a week; then distil it; dissolve three 
 
 }pounds of sugar in a pint of orange 
 
 flower water, and three quarts of water 5 
 add this to the distilled Zqueur ; filter n 
 
 the whole through a jelly bag, and bot- 
 | tle it. 
 
 Keene Water (Phalsbourg).*—Take 
 a pound of apricot, half a pound of peach, 
 and cherry kernels, put them to soak in 
 warm river water ; the next day, peel, and 
 put them to infuse in three quarts of 
 brandy for nine days; then distil them 
 in an alembic in the dan marie. Dissolve 
 
KID 
 
 four pounds of crushed sugar, in three 
 quarts of filtered water, add halfa pound 
 of orange flower water, mix this with the 
 brandy, strain it through a jelly-bag and 
 bottle it. 
 
 Kerne ts, Ratafia of.—Take a pound of 
 apricot kernels, or, if you choose, you 
 need only use almonds. Let them in- 
 fuse eight days in two bottles of brandy, 
 and one bottle of water, with a pound of 
 sugar, a handful of coriander-seed, and a 
 small ae, of cinnamon}; then strain 
 through a filtering bag, and when quite 
 clear, bottle it off. 
 
 TCHUDP, English.—Peel ten cloves 
 of garlic, bruise them, and put them into 
 & quart of white wine vinegar; take a 
 quart of white port, put it on the fire, 
 and when it boils, put in twelve or four- 
 teen anchovies, washed and cut in pieces; 
 let them simmer in the wine till they are 
 dissolved ; when cold, put them to the 
 vinegar; then take half a pint of white 
 wine, and put into it some mace, some 
 ginger sliced, a few cloves, a spoonful of 
 whole pepper bruised; let them boil a 
 little; when almost cold, slice in a whole 
 nutmeg, and some lemon-peel, with two 
 or three spoonsful of horse-radish; add 
 it tu the rest, stop it cluse, and stir it once 
 or twice a day. It will soon be fit for use. 
 Keep it close stopped up. 
 
 Ketcuup, /VAtte-—Take a quart of 
 white wine, a pint of elder vinegar, and 
 one quart of water; half a pound of an- 
 chovies, with their liquor, half a pound of 
 scraped horse-radish, an ounce of shalots 
 bruised, an ounce of white pepper bruised, 
 an ounce of mace, and a quarter of an 
 ounce of nutmegs cut in quarters; boil 
 all together till half is consumed, then 
 strain it off, and when cold, bottle it for 
 use. It is proper for any white sauce, or 
 to put into melted butter. 
 
 KID.—Kid is good eating when itis but 
 three or four months old, its flesh is then 
 delicate and tender, but is not used after 
 it has done sucking. To be good, itought 
 to be fat and white. It is dressed in the 
 same manner as lamb or fawn. i 
 
 Kip ¢o Roast.—Take the head of the 
 kid and prick it backwards, over the 
 shoulders, and tie it down; then lard it 
 with bacon, and draw it with lemon-peel 
 and thyme; then make a furce of grated 
 bread, flour, some forcemeat, minced 
 small, beef suet, and sweet herbs, season 
 with salt, ginger, cloves, mace, and nut- 
 meg, add some cream, and the yolks of 
 four eggs; put this farce into the caul of 
 the kid, and put into the inside, sew it up 
 close, roast it, and serve with venison 
 
 sauce. 
 KIDNEYS.—Cut them through the 
 long way, score them, and sprinkle them 
 
 ( 298 ) 
 
 KIR 
 
 over with a little pepper and salt; in 
 order to broil all over alike, and to keep 
 them from curling on the gridiron, run @ 
 wire skewer right through them. : 
 
 They must be broiled over aclear fire, 
 being careful to turn them frequently till 
 they are done; they will take about ten 
 or twelve minutes broiling, provided they 
 are done over a brisk fire; or, if you 
 choose, you may fry them in butter, and 
 make gravy for them in the pan (after the 
 kidneys are taken out), by putting in a 
 teaspoonful of flour; as soon as it looks 
 brown, put in a sufficient quantity of 
 water as will make gravy; they will take 
 five minutes longer frying than broiling. 
 Garnish with fried parsley: you may im- 
 prove them if youthink proper, by chop- 
 ping a few parsley leaves very fine, mix 
 them with a bit of fresh butter, and a 
 little pepper and salt, and then put some 
 of this mixture over each kidney. 
 
 Kipney Dumplings.* — Make your 
 dumplings in the usual way, put in each 
 a mutton kidney, well washed, and sea- 
 soned, with pepper and salt; boil them 
 tied in a cloth, and serve them very hot. : 
 
 Krpney Omelet.*—Take a fine kidney 
 from a cold roasted loin of veal, mince 
 and soak it well in some cream; break 
 seven or eight eggs on it, season with 
 salt, pepper, and nutmeg; beat the 
 whole with a whisk, and fry your omelet, 
 taking care to keep it pretty thick. , 
 
 Kipney Pasty.—Roast a loin of veal ; 
 when it is almost done, take the kidney, 
 the fat, and some of the meat, and mince 
 it small, with the marrow of half a dozen 
 veal marrow bones, cold; season with 
 marjoram, thyme, and winter savory, cut 
 small or pounded; add a quarter of a 
 pint of rose-water, the yolks of six eggs, 
 a little nutmey sliced, half a pound of 
 sugar, and halfa pound of currants ; mix 
 all well together; and make them up in 
 small pasties of puff paste, and fry them 
 in butter. 
 
 Kipney Pudding.*—Take a nice beef 
 kidney, split it and soakit, then sea- 
 son it with pepper and salt; make a 
 paste, put in the kidney, cover with the 
 paste, and pinch round the edge; it will 
 take some time boiling. bat 
 
 KIRSCHEN /Wasser.*—The best cher- 
 ries for this purpose are the morella, 
 which should be taken when quite ripe: 
 take off the stalks, and put the fruit into 
 atub. Have some new wood ashes, and 
 wet them so as to make a kind of mortar 
 of them, and extend it over the cherries ; 
 these ashes in drying form a complete 
 hard crust, and thus prevents any eva- 
 poration, and assists the fermentation. 
 Leave the fruit thus for six weeks, at the 
 end of which, remove the ashes, and 
 
 
 
i 
 
 ne te ee 
 
 at Ba II 
 
 
 
 KIS 
 
 take out the pulp and juice of the cher- 
 ries immediately under it, and put them 
 into the cucurbite (but not enough to 
 fill it), and distil them. The fire, during 
 the operation, should be managed with 
 great care, and increased gradually till 
 the produce of your distillation flows 
 in asmail stream, and cease the instant 
 the phlegm begins to appear; then 
 throw away the dregs from the cucurbite, 
 and put more cherries in, and distil as 
 before. 
 
 Kirscuen /Vasser. — Bruise the 
 kernels of some cherries, and throw 
 them, with their shells, into brandy ; let 
 them infuse till the season when you can 
 add some apricot kernels, without the 
 shells, then leaving them to infuse for 
 two months longer, you must filter off 
 the infusion, then distil it, by which 
 means it will become as clear as the real 
 kirschen-wasser of the Black Forest. 
 
 Kirscuen Wasser Créme.* — Take 
 three quarts of old kirschen-wasser, rec- 
 tify it, by which you will obtain two 
 quarts of gueur, to which add four 
 ounces of double orange flower water; 
 dissolve two pounds and a half of sugar 
 in three pints of distilled river water, 
 over the fire ; when cold, mix it with the 
 kirschen-wasser, filter and bottle it. 
 
 KISSES.*—Put the whites of eight 
 eggs, and two spoonsful of orange flower 
 water, intoa china basin, and whisk till 
 they become a firm froth, then add half 
 a pound of sifted sugar, stir it in with 
 great care by means of a spatula: that 
 done, lay small pieces of this mixture on 
 white paper; make each drop about the 
 size of a ratafia, rather conical than flat; 
 place the paper which contains them on 
 a piece of wood about an inch thick, and 
 put them in a very hot oven: watch 
 them, and as soon as you perceive they 
 begin to look yellowish, take them out, 
 and detach them from the paper with 
 a knife as cautiously as possible, for they 
 are very tender. Take a small spoon, 
 and with the end of it remove the moist 
 part, which is at the bottom, so as to 
 make them a little hollow, and as you 
 do them, lay each on the paper, the hol- 
 low side upwards; put them on the wood 
 into the oven again for a few minutes to 
 dry; when done, Jay them in boxes, 
 and keep them in a dry and warm place. 
 If they are for table, fill the hollow of 
 each with a little whipped cream or rasp- 
 berry-jam ; put them together by couples, 
 the cream or jam inside; place them in 
 a dik, and serve them as s00n as pos- 
 sible. 
 
 ( 299 ) 
 
 LAM 
 
 L. 
 
 LAMB to Choose.—The vein in the 
 neck of a fore-quarter of lamb ought to be 
 of a fine blue, it is then fresh; ifitis ofa 
 green or yellow cast, itis stale; ifin the 
 hind-quarter, there is a faint disagreeable 
 smell under the kidney, or if the knuckle 
 is limp, it is not good; if the eyes are 
 sunk, the head is not fresh; grass lamb 
 is in season in April or May, and con- 
 tinues good till August. House Lamb 
 may be had in great towns generally ali 
 the year round, but is in its highest per- 
 fection in December ana January. 
 
 Fore-quarter includes the shoulder, 
 neck, and breast. 
 
 Hind-quarter is the leg and loin. 
 
 The Head: the pluck is generally sold 
 with the head, which contains the liver, 
 lights, heart, nut, and melt. 
 
 The Fry contains the sweethbreads, 
 pbauness and skirts, with some of the 
 iver. 
 
 Lams Baked with Rice.— Half roast 
 either a neck or loin of lamb, then cut it 
 into steaks ; boil halfa pound of rice in 
 water for ten minutes, and put to it a 
 quart of good gravy. with some nutmeg, 
 and two or three blades of mace; stew it 
 over a slow fire or stove till the rice be- 
 gins to thicken ; then take it off, stir in a 
 pound of butter, and when quite melt- 
 ed, add the yolks of six eggs finely 
 beaten ; butter a dish all over, put a little 
 pepper and salt to the steaks, dip them in 
 melted butter, and lay them in the but- 
 tered dish; pour upon them the gravy 
 which comes from them, and then the 
 rice; pour over the yolks of three egys 
 finely beaten, send it to the oven, 
 rather more than half an hour will be 
 sufficient, to bake it. 
 
 Lams Blanquette of.*—Roast a leg of 
 lamb, and when cold take off all the 
 skin and nerves, and cut it into pieces, 
 all the same size and thickness, cut off 
 the angles so as to make them nearly 
 round, beat them with the handle of a 
 knife, and put them into a saucepan. with 
 some fried mushrooms, four ladlesful of 
 velouté travaillé, and a little pepper; set 
 the saucepan on the fire for afew minutes, 
 thicken it with the yolks of two eggs; 
 make it quite hot, and serve the blan- 
 quette with sippets. 
 
 Lams’s Brains. *— Are generally 
 reckoned more delicate than those of the 
 sheep: they are mostly prepared in the 
 Same manner as calf’s brains. 
 
 - Lamp’s Brains en Mayonraise.*—Take 
 eight lamb’s brains, and having washed 
 
LAM 
 
 and prepared them for dressing, in the 
 ine’ vas as calf’s brains, blanch, and then 
 drain them in-a cloth; lay them ona dish, 
 with tongue d lV’écarlate, cut like cock’s- 
 combs, between each brain; place hard 
 eges, gherkins, a pretty firm mayonnaise 
 and a glass of ravigote in the centre, an 
 garnish your dish with pieces of jelly. 
 
 Lams Breast of, with Cucumbers.—Cut 
 the chine bone off from the breast, and 
 put it to stew with a pint of gravy; when 
 
 the bones would draw out, put it on the 
 gridiron to grill; and then serve it in a 
 dish on nicely stewed cucumbers. 
 
 Lams, Breast of, to be eaten Cold.— 
 Bone a breast of lamb, then have a good 
 forcemeat made of fat livers, truffles, &c. 
 the same as for raised pies, and an ome- 
 lette made of the white of eggs, and of the 
 yolks, coloured with spinach juice ; when 
 cold cut them in long slips, first lay some 
 forcemeat, then the slips of omelettes, 
 with a few truffles laid between, and like- 
 wise some fat livers; then spread all over 
 with the fercemeat, roli it in a nap- 
 kin, and put it to stew very gently for 
 three or four hours; when done, let it 
 stand in the liquor till cold, then take it 
 out, and let it stand for two days before 
 you cut it ; trim it well, lay it on the dish, 
 and garnish it with aspic jelly, minced 
 and scattered round it. : 
 
 Lams, Breast of, with Pense.—Braise 
 a breast of lamb, and then having taken 
 out the small bones, flatten it: when cold 
 cut it into small pieces, and put them into 
 the braise to heat, drain and glaze them, 
 and serve with pease (prepared as follows) 
 
 oured over them: put some young pease 
 tato water, witha little fresh butter ; drain 
 and put them into a saucepan, witha 
 slice of ham, a bunch of parsley, and 
 green onions, stew them gently over a 
 slow fire; reduce them with twn spoons- 
 ful of espagnole, and a little sugar. If 
 you wish this dish white, use sauce 
 ayes for the pease, instead of espag- 
 nole. 
 
 Lampe (Breast of) Rolledin a Ragout. 
 —Takea breast of lamb that is cut rather 
 broad, take out all the bones, spread it 
 
 well with veal forcemeat, and roll it up, 
 tying it well up with pack thread, and 
 let it stew gently in some good braise ; 
 when well stewed take it out, putitina 
 moderate oven, and glaze it two or three 
 times; then have a good ragout ready, 
 pour it into a dish, and lay the lamb 
 upon it. 
 
 Lams Chops en Casserole.—Take a loin 
 of lamb, cut itinto chops, egg them with 
 yolk of egg on both sides, strew them 
 over with bread crumbs, with mace, 
 cloves, pepper, and salt, mixed; fry 
 them of alight brown, and place them on 
 
 ( 300 ) 
 
 LAM 
 
 a dish in form of a crown; make a sauce 
 of sweet herbs and parsley, chopped fine, 
 and stewed in a little thick gravy. Pour 
 this sauce into the middle of the dish. 
 
 | Serve garnished with fried parsley. 
 
 Lams (Cromesquis of). — Take the 
 same preparation as the croguettes ; roll 
 into small balls; wrap each in a thin 
 slice of ready dressed calf’s udder; dip 
 them in batter, and fry them. Serve 
 witn fried parsley. ' 
 
 Lams (Croquettes of ).*—Take a cold 
 roasted leg (or any other part) of lamb, 
 cut off the meat, clear away all the skin 
 and sinews, and mince it; mince also a 
 little lamb fat or calf’s udder, and some 
 mushrooms (ready dressed); mix all 
 these together, season them with nut- 
 meg, salt, and pepper. Put half a dozen 
 ladlesful of velouté, and four of jelly, into 
 a saucepan; reduce it to rather less than 
 half, and add the yolks of three eggs, 
 stirring constantly; when the sauce is 
 thickened, put in an ounce of butter, 
 and stir till it is dissolved.. Strain this 
 sauce over the meat, stirring as before, 
 then let it stand; when cold, stir it once 
 more, and then with a desert-spoon lay 
 it on a table ia little heaps; when all the 
 meat is thus disposed, take up each heap 
 in your hand, and form them into what- 
 ever shape you Dieaees (either round, 
 oval, pear-shaped, &c.); roll them in 
 bread crumbs; beat up three yolks and 
 two whole eggs, with a little salt and 
 pepper; dip the eroguettes in this, and 
 bread them a second time; take care 
 that. they are well covered; fry them in 
 a hot pan: when done, drain and place 
 them in a pyramid on your dish, with 
 fried parsley over them. Make a sauce 
 as follows: cut some mushrooms into 
 dice, and put them into a saucepan, with 
 an ounce of butter; give them a few 
 turns over the fire, and then add a few 
 scallions shred small; when they have 
 had a turn or two, put in a spoonful of 
 flour, a ladleful of stock, and a bay-leaf; 
 reduce the sauce, and then take out the 
 bay-leaf, and put in the yolks of four 
 eggs, and another ounce of. butter 3 stir 
 the whole till of the proper consistence, 
 when pour it over the croguettes. A little 
 shred parsley may be added if you like. 
 
 Lame Cutlets in Aspic.* —Take six- 
 teen lainb-cutlets, and lard them with 
 moderate sized dardons of calf’s udder, 
 truffles, and tongue @ l’éearlate; linea 
 saucepan with slices of bacon, lay your 
 cutlets on them, cover them with bacon, 
 moisten with skimmings of consomme, 
 add a carrot, two onions stuck with 
 cloves, and a bunch of sweet herbs ; 
 braise them, and when done, put them 
 
 | between two dishes, and let them cool ; 
 
 
 
 
 
 
 

 
 LAM 
 
 lardons may be seen; have ready an as- 
 pic mould, in which is some of the jelly, 
 set ; lay the cutlets, anda piece of tongue 
 a Vécarlate alternately on it, en couronne, 
 put two or three spoonsful of jelly on it 
 carefully, not to displace the cutlets; 
 when you find the jelly is set, fill the 
 mould; set it on ice; turn the aspic 
 out only the minute before it goes to 
 table, pour into the well or hollow part 
 _ a cold élanquette of lamb, with some cold 
 truffles sliced. 
 
 Lams Cutlets en Chemises.*—Having 
 cut and trimmed your cutlets, cover 
 them with a farce composed of fat livers, 
 breasts of fowl or game, streaked bacon, 
 all chopped very small, and mixed with 
 the crumb of bread soaked in cream; 
 season it with pepper, salt, and nutmeg. 
 Take some thin slices of bacon; spread 
 the farce on them, lay a cutlet on each 
 slice, roll it up, and tie it; bread these 
 carefully, and roast them before a mode- 
 ies fire, ‘basting them with their own 
 e at. 
 
 Lames’s Cutiets d la Constance.*—Cut 
 and trim eighteen cutlets, season them 
 with pepper only, put them into a tossing 
 pan, with a piece of glaze about the size 
 of an egg, a ladleful of espagnole, two 
 dadlesful of consommé ; half an hour be- 
 fore they are sent to table, set the cutlets 
 over a brisk fire, move them about to 
 
 revent their sticking; when the liquor 
 as reduced to a jelly, take out the cutlets, 
 and lay them on a dish en cowronne, tak- 
 ing care they are covered with the jelly. 
 Make a ragoiat ‘of livers, cocks’-combs, 
 and kidneys, put them/into some Jécha- 
 meile, with some mushrooms; fry the 
 whole lightly, and pour them into the 
 centre of the ¢ouronne of cutlets, and 
 serve instantly. : 
 
 Lames Cutlets Fricasseed.—Take a leg 
 of lamb, and cut it into thin cutlets, 
 across the grain, and put them into a 
 stewpan. Makea sufficient quantity of 
 good stock with the bones, shank, &c. to 
 cover the cutlets, put it into the stew- 
 pan, and cover it with a bundle of sweet 
 herbs, an onion, some clove and mace 
 tied in a muslin bag, and let them stew 
 gently for ten minutes. Take out the 
 eutlets, skim off the fat, and take out 
 the sweet herbs and mace. Thicken it 
 with butter rolled in flour, season it with 
 salt, and a little cayenne pepper ; adda 
 few mushrooms, truffles, and morels; 
 ecome forcemeat balls, the yolks ef three 
 eggs, beat up in half a pint of cream, and 
 some grated nutmeg; keep stirring the 
 same way till it is thick and smooth, and 
 then put in the cutlets. Give them a toss 
 
 ( 301 ) 
 then trim them so that the whole of the | 
 
 
 
 
 
 LAM 
 
 up, take them out with a fork, and lay 
 them ona dish. Pour the sauce over 
 them ; garnish with beet-root and lemon. 
 
 Lame’s Ears Stuffed.*—Take a dozen 
 lamb’s ears, soak, and scald them; when 
 cold, dry, singe, and cook them in a 
 blane for an hour anda kalf, drain and 
 fill them with a farce cuite, put the ears 
 into melted butter, then roll them in 
 bread-crumbs; break four eggs into the 
 butter, with saJt and pepper, beat all up 
 together, dip the ears into this, then roll 
 them again in bread-crumbs, and fry - 
 them of a nice colour; take care your 
 pan isnot toohot. Drain the ears well, 
 and serve them on fried parsley. 
 
 Lamp’s Ears with Sorrel.—Take about 
 a dozen of lamb’s ears, (this quantity will 
 make a small dish), and braise them till 
 tender. Take a large handful of sorrel, 
 chop it a little, and stew it in a spoonful 
 of stock, with a small bitof butter. Pour 
 in a small ladle of cullis, some nutmeg 
 grated, and a little pepper and salt, stew 
 it aminute, twist up the ears nicely, and 
 serve. 
 
 Lames, Epigramme of.*—Take the fore- 
 quarter of a lamb, take off the shoulder, 
 and cut the neck sothat the cutlets are 
 not injured; dress it (the neck) in the 
 same manner as shoulder of lamb with 
 cucumbers (see that article), and when 
 done, press it between two dishes tomake 
 it smooth; let it cool, and then cut it 
 into pieces rather larger than the cutiets; 
 make them all of the same size and shape 
 (oval), rub them all over with a’sauce’ 
 a@ Patelet, dip them in melted butter 5 
 bread, and lay them on a dish}; cut, and 
 trim the cutlets, season them with salt 
 and pepper, and put them into a pan 
 with melted butter over them: take the 
 shoulder (which has been roasted) cut off 
 all the meat, mince, and make it into a 
 blanquette; keep it hot in the dan mare. 
 Just before dinner time, broil the pieces 
 of the neck, fry and glaze the cutlets, lay 
 them alternatély on a dish en courenne, 
 in the centreof which pour the blanquetée, 
 and serve the whole immediately. 
 
 - Lamp’s' Feet en Cartouches.*—Prepare 
 some sweet herbs en papzllotes, and hav- 
 ing cooked the feet in a blanc, put them 
 to the herbs whilst they are hot, give 
 them two or three boils; squeeze the 
 juice of a lemon over them, and leave 
 them to cool. Cut some pieces of paper, 
 each large enough to hold one of the 
 feet; rub’ oil over the inside, lay the 
 feet on the pieces of oiled paper, with the 
 herbs put round and in the hollow parts, 
 wrap each in athin slice of bacon, over 
 which fold the paper so as to enclose 
 them |] yyaniel broil them thus over 
 
LAM 
 
 a-slow, but clear fire for half an hour. 
 Serve them either dry or with clear 
 gravy. seqhar Contes 5 veel 4 
 
 Lamp’s Feet en Gratin.*—Take a 
 dozen of lamb’s feet, and set them to 
 stew d la braise, with eighteen or twenty 
 small onions; whilst they are stewing, 
 makea gratin, with some bread-crumbs, 
 a little scraped cheese, a bit of butter, 
 
 and the yolks of three eggs; mix the | to Dr 
 and pluck tender, taking care not to do 
 
 whole together, and spread it over the 
 bottom of your dish, setting it upona 
 
 stove, or ona chafing dish over a slow | 
 fire, till it adheres to the bottom: then | 
 
 ut the lamb’s feet, and the small onions 
 intermixed, upon the gratin; let_ the 
 whole simmer a little over the fire; drain 
 off the fat, and serve a good sauce over. 
 
 Lamp’s Feet en Marinade.*—The feet 
 
 being blanched as usual, soak them in a 
 
 marinade, or (in case you have none) in 
 alfa glass of vinegar, with salt and pep- 
 per. After they have lain a sufficient 
 
 time, drain, dip them in a batter, and 
 
 fry them of a nice colour ; then lay them 
 
 ona cloth to drain. Serve with fried } 
 een | and stir it together; then put into the 
 Lamp’s Feet Stuffed.*—Prepare your 
 
 ' -parsley over them. 
 
 feet in the usual manner, but before you 
 blanch them, fill them with a fowl gue- 
 nelle, with the addition ofa little grated 
 
 nutmeg, and sweet herbs shred small, 
 
 sew this farce in, and then put the feet 
 into boiling water for five minutes; let 
 them cool, dry and singe them. Makea 
 thick d/ane, put the feet in it, and sim- 
 *mer them for about two hours, then 
 drain, trim, and serve them with a green 
 ‘sauce Hollandoise. 
 
 ‘Lamp’s Kry.—Fry it of a nice colour, 
 and serve with a good deal of dried or 
 fried parsley over it. 
 
 Lams (Grass) Steaks.—Cut a loin of 
 lamb into steaks, season them with pep- 
 per and salt, and fry them;-when done, 
 put them intoa dish, pour out the butter. 
 
 Shake a little flour into the pan, put in 
 a little beef stock, a little catsup and 
 walnut pickle. Boil this up, stirring it 
 - allthe time. Putin the steaks, andgive 
 “them a shake round; serve them to 
 table, garnished with crisped parsley. 
 Lames Hashed & l Angluise.*—Put a 
 slice of butter intoa stewpan, with a few 
 mushrooms cut in pieces, and a bunch 
 of herbs; shake them over the fire, 
 _ with a little flour, moistening with stock, 
 ‘then let the mushrooms stew till the 
 sauce is nearly consumed; next put in 
 ~ some small slices of cold roast lamb, 
 with the yolks of three eggs beat up in 
 milk, Thicken the whole over the fire, 
 taking care that it does not boil; season 
 . to your taste, and, before serving, adda 
 sprinkling of vinegar. ‘ 
 
 ( 302 ) 
 
 
 
 LAM ee 
 _‘Lamp’s Head*—Bone a head as far as 
 
 the eye, take out Pioneers) w, Soak 
 and then scald it: when cold, dry an 
 singe it; tie it up in slices of bacon,:an: 
 cook it in a dlane.. In about two hours 
 take it out, drain, and untieit. Serveit 
 
 
 
 
 quite plain, or with a ragofit made with 
 
 the liver, sweetbread, feet, mushrooms, 
 alldoneina blanc. cs 
 Lams’s Head, to Dress.—Boil a, head 
 
 the liver too much; take out the head, 
 and cut it in all directions with a knife. 
 Then grate some nutmeg over it, and lay 
 it on a dish, before a good fire. Take 
 some bread crumbs and some sweet 
 herbs rubbed, a little lemon-peel, finely 
 chopped, and a very small quantity of 
 pepper and salt. Strew these over the 
 head, and baste it with a little butter; 
 then throwon a little flour, and just as it 
 is done, baste and dredge it.. Take half 
 the liver, the lights, the heart and 
 tongue, and chop them very small, with 
 six or eight spoonsful of gravy or water. 
 First shake some flour over the meat, 
 
 gravy or water, a large piece of butter 
 rolled in flour, a little pepper and salt, 
 and the gravy that runs from the head 
 into the dish. Simmer them all together 
 a few minutes, and add half a spoonful of 
 vinegar. Put itinto your dish, and place 
 the head in the middle ofthe mincemeat. 
 Have ready the other halfof the liver cut 
 thin, with some slices of broiled bacon, 
 and lay them round the head. Garnish 
 with lemon. ° rah 
 
 Lams’s Head, Condé Fashion.— Stew 
 it in a white braise, and serve it with a 
 sauce made of verjuice, the yolks of 
 three eggs, pepper, salt, a bit of butter, 
 chopped parsley, scalded, and a little 
 nutmeg. wi Wag 
 
 Lamp’s Head Minced.—Split the head 
 in half, and. blanch it with the liver, 
 lights, and-heart; then chop the heart, 
 &c. and add to them a little parsley, 
 chopped very fine, a small quantity of 
 shredded Jemon-peel, and some cullis; 
 stew it gently till done, and season it, 
 Wash the head over, and bake it gently 
 till very tender. Whenit is to be served 
 up, colour it with a salamander. Clean 
 the brains in warm water, wipe them 
 dry, dip them in yolks of egg and bread- 
 crumbs, and fry them in boiling lard. 
 Put the mince under the head, and t 
 fried brains round it, with rashers of 
 bacon. } a 
 
 Lams’s Head Stewed.—Take out the 
 brains, and make a farce of them; boil 
 it, and when cold cut it into pieces; then 
 mince some lamb and beef suet together 
 with the brains; add some grated bread, 
 
 
 
 
 

 
 LAM 
 
 season with salt, st aad and sweet herbs 
 minced small, add four or five raw eggs. 
 Fill the lamb’s head with these ; then put 
 it in a stewpan, and let it stew with some 
 good stock ; make the remainder of the 
 mincemeat into balls, and serve with the 
 stewed head. 
 
 Lamp’s Head Stuffed.*—Soak the head 
 well in boiling water, and then put it on 
 the fire till half done; take out all the 
 bones, and the brains, make a farce with 
 streaked bacon, fat livers, the tongue, 
 brains, and morels, all minced very 
 small, and united with veal; put this 
 farce into the head, bread it all over. 
 and put it into a mild oven; when it is of 
 a nice colour, take it out, and serve it 
 quite hot, with veal gravy. 
 
 Lams (House) Hind Quarter of, to 
 Force.—Cut off the shank, and with the 
 knife, raise the thick part of the meat 
 from the bone; make a forcemeat with 
 some suet, a few scalded oysters cut 
 small, some grated bread, a little pound- 
 ed mace, pepper, and salt, mixed up with 
 the yolks of two eggs; put this force- 
 meat under the part where the meat has 
 been raised up, and under the kidney; 
 let it be half roasted, then put it intoa 
 stewpan, with a quart of mutton gravy ; 
 cover it, and let it stew very gently ; 
 when it is sufficiently done, take it up 
 and keep it hot; skim off the fat, and 
 strain off the gravy ; add to it a glass of 
 Madeira, one spoonful of walnut catsup, 
 half alemon, a little cayenne, half a pint 
 of stewed oysters, with a bit of butter 
 rolled in flour, and serve it over the 
 lamb. : 
 
 Lams (House) Steaks Brown.— Dip 
 them into egg, then season them with 
 pepper, salt, nutmeg, grated lemon-peel, 
 and chopped parsley; fry them quick. 
 Thicken some good gravy, with butter 
 and flour; add a little red wine, some 
 catsup, and some oysters; boil it up, 
 and then put in the steaks warm}; Jet 
 them heat up, and serve. You may add, 
 if you please, palates stewed, forcemeat 
 balls, and hard eggs. 
 
 Lams (House) Steaks White. — Let 
 them stew in milk and water till they 
 are quite tender, with a small bunch of 
 sweet herbs, a bit of lemon-peel, a little 
 salt, some white pepper, and some mace 3 
 have ready some veal gravy, some mush- 
 room-powder, salt, a little cream mixed 
 up with a small quantity of flour; shake 
 the steaks round in this sauce, and just 
 before they are taken up, put in a few 
 pickled mushrooms. 
 
 Lams, Leg of, Botled.—It should be 
 boiled in a cloth, that it may look as 
 white as possible. Cut the loin in steaks, 
 dip them in egg, strew them over with 
 
 ( 303 ) 
 
 LAM 
 
 | bread-crumbs, and fry them anicebrown, 
 
 serve them round the dish, and garnish 
 with dried or fried parsley ; serve with 
 spinach to eat with it. 
 
 Lame (Leg of) to Force.—Take a leg 
 of lamb, and with a sharp knife cut out 
 all the meat, but leave the skin whole, 
 and the fat uponit. Make the meat you 
 cut out into the following forcemeat :— 
 To two pounds of meat, put two pounds of 
 beef suet, finely chopped; take away ail 
 the skin and suet from the meat, and mix 
 it with four spoonsful of grated bread, 
 eight or ten cloves, five or six large blades 
 of mace, dried and finely beaten, half a 
 large nutmeg grated, a little pepper and 
 salt, some lemon-peel cut fine, a very 
 little thyme, some parsley, and four eggs; 
 mix all these together, and put it into 
 the skin; makeit as near as you can into 
 the same shape it was before; sew it up, 
 roast it, basting it well with butter. Cut 
 the loin into steaks, and nicely fry them. 
 Lay the leg on the dish, and the steaks 
 cnt from the loin, round it, with stewed 
 caulifiowers all round, upon the steaks. 
 Pour a pint of good gravy into the dish, 
 and then serve. 
 
 Lams (Leg of) en Sauctssons.— Bone 
 a leg of lamb, and take out above half 
 the meat; simmer itin butter a minute 
 or two; then mince it with calf’s udder, 
 grated bacon, bread, soaked in cream, 
 parsley, scallions, truffles, season it with 
 salt and spices; put this into the re- 
 mainder of the leg, draw the skin over, 
 roll it up into the form of a sausage} 
 wrap it in a cloth, tie it tight, and boil it 
 in stock, with half a pint of white wine, 
 a bunch of sweet herbs,a few carrots and 
 onions sliced. When done, serve it with 
 any sauce you please. 
 
 Lams (Leg of ) Stewed with Pease.— 
 Take a leg of house lamb, and stew it in 
 some stock or beef braise. When nicely 
 done, take it out, put itin a slow oven, and 
 glaze it three or four times; then have 
 some good young pease, well stewed, with 
 some good béchamelle sauce; pour them 
 on the dish, and lay the leg on the top, 
 and cut the loin into cutlets, and do them 
 on the fire with some butter and some 
 strong gravy; when nearly done, shake 
 them well in their glaze, dish round the 
 lamb over the pease, and serve them hot 
 to table. . 
 
 Lamp’s Livers.* — Have two. lambs’ 
 plucks, cut the lights into dice, and the 
 liver into thin slices; fry them lightly 
 over a small fire in butter; they should 
 be scarcely more than browned; drain 
 away half the butter; add a little parsley 
 and a few mushrooms, shred small; sea- 
 ‘son them with salt, pepper, and Jemon- 
 juice ene them very hot. 
 
 
 
a 
 
 
 
 LAM 
 
 Lame (Loin of) a la Perigord.—Neatly 
 trim a loin of lamb; warm it over the 
 fire in a stewpan, with a little oil, mixed 
 with some green onions and mushrooms 
 chopped, salt, and pepper; then change 
 the lamb into another stewpan, well 
 lined with slices of veal, seasoned, and 
 seven or eight truffles sliced, covered 
 with thin rashers of bacon, and half a 
 lemon, cut in pieces; let the whole stew 
 over a slow fire, moistening with stock; 
 and when done, skim the fat from the 
 sauce, pass it through a sieve, place the 
 loin on a dish with the truffles, and pour 
 the sauce over. 
 
 Lame (Pascaline of ).* —Scald four 
 lambs’ heads, bone the jaws, and cut off 
 the ends of the noses. Scald also the 
 feet, singe them, and then cook them all 
 together in a db/anc; when done, drain 
 them, lay the heads in a dish; fry your 
 feet lightly in a little butter, with the 
 yolks of four eggs, 2 little parsley, and 
 afew mushrooms. Have ready a lamb’s 
 pack dressed as directed, {see Lamb’s 
 Livers) ; and having laid the feet, with 
 their sauce, in the dish with the heads, 
 place the rest round them, and serve 
 them. r ‘ 
 
 Lams Pasty.—Bone the lamb, cut it 
 into four pieces; lay beef suet at the 
 bottom of the pasty; season the lamb 
 with pepper, salt, thyme chopped, 
 nutmeg, cloves, and mace; lay it upon 
 
 the suet, making a high border about it; | 
 
 then turn over your sheet of paste, close 
 it up, and bake it; when it is baked, put 
 in vinegar, the yolks of eggs well beaten, 
 and some good gravy. 4 
 
 Lams Pie, the German Way.—Cuta 
 quarter of lamb into pieces, and lard 
 them with small lardons of bacon, sea- 
 
 .soned with salt, pepper, cloves, nutmeg, 
 
 and a bay-leaf; add fat bacon pounded, 
 small onions, nutmeg, and sweet herbs; 
 put these into the pie, and let it bake for 
 three hours; when baked, cut it open, 
 skim off all the fat, pour in a ragoit of 
 oysters, and serve hot. 
 
 _ Lams Pie (a@ Savoury one).—Cut the 
 dJamb into pieces, and season it with pep- 
 ‘per, salt, mace, cloves, and nutmeg, 
 
 finely beaten, Make a good puff-paste 
 
 crust, put the meat into it, with a few 
 
 lamb’s stones and sweetbreads, seasoned 
 the same asthe meat. Then put insome 
 
 oysters and forcemeat balls, the yolks of 
 hard eggs, and the tops of asparagus, 
 
 about two inches long, first boiled green. | 
 
 Put butter all over the pie, put on the 
 lid, and let it bake for an hour and a 
 half in a quick oven. In the mean time, 
 take a pint of gravy, the oyster liquor, 
 a gill of red wine, and a little grated 
 nutmeg. Mix all together with the 
 
 ( 304 ) 
 
 LAM 
 
 yolks of two or three eggs, finely beaten, 
 and keep stirring it the same way all the 
 time. When it boils, pour it into the 
 pic, put on the lid again, and serve it to 
 Lams Pre (Sweet).—Cut your lamb 
 into pieces, and seascn with pepper, salt. 
 cloves, mace, and nutmeg, all well 
 beaten: make a good puff-paste crust, 
 line a dish with it, then lay in your 
 meat; strew on, it some stoned raisins 
 and currants, nicely washed, and some 
 sugar; then lay on some forcemeat balls 
 made sweet, and, in the summer, some 
 artichoke bottoms boiled, and in the 
 winter scalded grapes; add boiled Spa- 
 nish potatoes, cut in pieces, candied 
 citron, candied orange and lemon-pee!}, 
 a few blades of mace; put butter on the 
 top, close your pie, and bake it. Have 
 ready against it comes out of the oven, a 
 caudle made thus; take a pint of white 
 wine, and mix in the yolks of three eggs ; 
 stir it well together over the fire one 
 way, till it is thick; then take it off, stir - 
 in a sufficient quantity of sugar, to 
 sweeten it, and squeeze in the juice of a 
 lemon ; pour it hot into the pie; close it 
 up again. . Send it hot to table. 
 
 Lams (Quarter of) en Crepine.—Cat 
 three onions into dice, and fry them in 
 lard; when nearly done, add a few sha- 
 lots and parsley, shred small, basil, salt, 
 spice, four eggs, two spoonsful of cream, 
 and half a pint of lamb’s blood; simmer 
 these over the fire till pretty thick: have 
 ready a quarter of lamb, boned, taking 
 care not to injure the skin; put the above 
 Jurce in the place of the bone, roll it up 
 in acaul, and roast it, basting with but- 
 ter and bread crumbs ; passa salamander 
 over, to colour it; serve it with a duck 
 sauce. 
 
 Lams (Quarter of) with Herbs.—Roll 
 a bit of butter in flour, and boil it a mo- 
 ment with a few bread crumbs, chopped 
 parsley, shalots, green thyme, salt, and 
 pepper, a glass of white wine, and stock 
 in proportion ; the lamb being roasted, 
 take up the shoulder, and pour this sauce 
 between, in the same manner as you 
 generally do Seville orange, and pepper 
 and salt. 
 
 Lame (Quarter of ) Roasted and Lard- 
 ed.—Take a fore quarter of Jamb, lard 
 the upper side of the joint with lean 
 bacon, and sprinkle the other side thick 
 with bread crumbs; then cover with 
 paper to prevent the meat from being 
 burnt, and roast it. When nearly done, 
 take it from the fire, and cover he part 
 that has not been larded, a second time, 
 with bread crumbs, seasoned with salt, 
 and parsley chet very fine; then put 
 the lamb again before a bright fire to 
 
 
 

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

 
 LAM 
 onions, and a blade of mace. Stir in a 
 bit.of butter, with some flour, and stew 
 half an hour. Have ready two or three 
 eggs beaten in cream, with a little minc- 
 ed parsley and grated nutmeg. Put in 
 some boiled asparagus tops, and add 
 them to the other things. It must not. 
 boil after the cream is putin; but make 
 it hot, and stir it well all the time. Be 
 very careful that it does not curdle. Add 
 some lemon or orange-juice, then serve. 
 You may if you choose, add young pease 
 or French beans, boiled of a beautiful 
 colour. 
 _ Lams Sweetbreads (Hot Pie of).*— 
 Take eight lamb sweetbreads, soak out 
 all the blood, and cut them into small 
 thin pieces ; trim them all to the same 
 size and shape. Take a quarter of a pound 
 of butter, the same of grated bacon, a 
 dessert-spoonful of parsley, two of mush- 
 rooms, four of trufties, and one shalot, 
 all minced small, salt, nutmeg and spice ; 
 put the sweetbreads into this, (when the 
 utter is melted), and simmer them 
 twenty minutes over a moderate fire, 
 turning them frequently, that both sides 
 may he equally done. Make a good 
 raised crust, at the bottom and round 
 the sides of which put some good farce or 
 . godiveau ; lay the sweetbreads cold on 
 this; pour the herbs, &c., they were 
 cooked in over them, with two bay- 
 leaves, and some slices of bacon. Lay 
 the top crust on the pie, and having 
 ornamented it, dorez, and put it in a 
 brisk oven; as soon as the top is of a 
 light colour, cut round the edge, and 
 cover it with a large piece of paper folded 
 four times. An hour and a half will be 
 sufficient to bake it, then take off the 
 lid, the bay-ieaves and bacon; drain 
 away the fat, and pour in some espagnole 
 and truffles. 
 
 Lamp’s Taz/s.—Braise or boil the tails, 
 and make a light batter of flour, one egg, 
 a little salt, white wine, and a little oil. 
 Fry them of a nice brown colour, and 
 serve them, garnished with fried parsley. 
 You may serve them with what sauce 
 you think proper. 
 
 _Lame’s Tendons with Asparagus.*— 
 Take two breasts of Jamb, braise them, 
 and when done, lay them between two 
 
 dishes, with a weight on the top; assoon. 
 ~- as they are cold, cut them in pieces, leav- 
 
 -. ing on the end of the bone, like cutlets ; 
 _ put them into a tossing-pan, with a piece 
 of glaze and a spoonful of consommé ; 
 simmer them till they are completely 
 covered with the glaze. Have ready a 
 bundle of asparagus, choose the most ten- 
 der heads; boil them in the usual way, 
 in salt and water, for about ten minutes ; 
 skim, and when done, drain them ona 
 
 Pe } 
 
 LAM 
 
 sieve; then fry them lightly in a little 
 butter, allemande, and a small quantity 
 of sugar; dish the tendons en couronne, 
 with the asparagus heads in the centre 3 
 glaze and serve them. — et 
 
 Lams Throats (Coguilles of ).*—Soak 
 some lamb’s throat sweetbreads, the 
 same as those of a calf; put them into 
 a stewpan, with a little butter and lemon- 
 juice; blanch, and Jet them stand ; when 
 cold, cut them in thin slices as for d/an- 
 quettes,add some mushrooms and truffles, 
 also sliced. Boil a piece of glaze, about 
 the size of a walnut, with a little adle- 
 mande and a spoontul of consommé ; mix 
 the whole together, add a small quantity 
 of butter, and some lemon-juice; put 
 this preparation into scollop shells, strew 
 bread crumbs, and grated Parmesan 
 cheese; put a small piece of butter on 
 each, and brown them in a Dutch oven. 
 Serve them hot. 
 
 Lamp’s Tongues*—Are {dressed in the 
 same manner as sheep’s tongues: they are 
 considered as a greater delicacy. 
 
 LamBa fa Villeroy.*—Take two breasts 
 of lamb, braise them, and when done 
 lay them between two dishes to keep 
 them flat whilst cooling. As soon as 
 they are quite cold, cut each breast into 
 five pieces; take off all the skin and 
 trim them, soak them in some allemande; 
 let them get quite cold again, and then 
 bread them; dip them in an omelet; 
 bread them a second time, and fry them 
 ofa nice colour. Place them on your 
 dish, en cowronne, with a clear aspic. 
 
 LAMPREYS. — Lampreys resemble 
 eels; there are river and sea lampreys ; 
 they must be sealed in the same manner 
 as tench, and cut into pieces; then 
 floured and fried. They may also be 
 broiled and served with capers; or if 
 you serve them as a side-dish, mix some 
 oil, vinegar, salt, pepper, and mustard, 
 together over the fire; and serve it as 
 sauce. for the lampreys. Lampreys may 
 also be stewed like carp, and served, en 
 matelotte, as a side-dish. . : 
 
 Lamprey.*—The lamprey is a species 
 of eel, but thicker, shorter, and less 
 brown than that fish; they are seldom to 
 be had in London, and are not very 
 plenty in any part of England. They 
 should be chosen fat, and are generally 
 cooked in the same manner as eels. 
 
 LaMPREYS, Broiled.—Wash them very 
 clean in warm water; cut them into 
 pieces; melt some butter, and roll them 
 in it; make a seasoning with bread- 
 crumbs grated, some pepper, salt, nut- 
 meg, and sweet herbs chopped very fine ; 
 after the fish has been well rubbed in 
 the butter, dip it into the seasoning, 
 and broil it over a clear, gentle fire. 
 
 
 

 
 
 
 LAM 
 
 Sauce:—take some colouring for sauce, 
 add an onion cut small, parsley, mush- 
 rooms, capers, an anchovy, minced fine, 
 some pepper and salt; add a little fish- 
 broth, and thicken it with some fish 
 cullis; boil it, and strain it over the fish. 
 _ Lamprey, Brotled.—Cut a lamprey 
 into three pieces, and put it into a pan 
 with white or red wine, a little butter, 
 whole pepper, salt, sliced onions, car- 
 rots, parsnips, thyme, bay-leaf, and 
 cloves. Before the fish is quite done, 
 drain and dip it in butter; cover it with 
 bread-crumbs, and broil it slowly, baste 
 it with oil or butter. Serve it dry. 
 
 Lampreys, to Fry.—Cut off the heads, 
 and save the blood, that runs from them ; 
 then wash them well in warm water, dry 
 them in acloth, fry them in a little fresh 
 butter till half done; pour otf the fat, 
 and put ina little white wine; shake the 
 pan round, put in a little whole pepper, 
 nutmeg, salt, sweet herbs, and a bay- 
 leaf, a few capers, a piece of butter 
 rolled in flour, and the blood; shake the 
 pan round frequently, and cover them 
 close. When they are done, take them 
 out; strain off the sauce ; squeeze in the 
 juice of a lemon, and pour it over the fish. 
 
 Lamprey @ l’ltalienne. — Put two 
 onions, chopped very small, into a stew- 
 pan, with apiece of butter, a spoonful 
 or two of oil, a bunch of sweet herbs, two 
 cloves of spice, two of garlic, the fish 
 cut in pieces, the blood, and a pint of 
 red wine; set these on a brisk fire, and 
 boil till the liquor is reduced ; take out 
 the herbs, and then keep it on till done. 
 Squeeze orange or lemon juice over, and 
 serve. 
 
 Lamprey, Matelote of.*—Take two 
 Jampreys, put them into boiling water ; 
 take out the entrails, and cut the fish 
 into pieces. Make a rouwa, into which 
 put the lampreys (except the heads and 
 tails); give them a few turns; then add 
 white wine, small onions, (previously 
 tossed up in alittle butter), some mush- 
 rooms, a bunch of sweet herbs seasoned, 
 salt and pepper; stew these, skimming 
 frequently. When ready for table, put 
 the blood of the lampreys tothe matelote, 
 and serve it; garnish with fried bread 
 and cray-fish. 
 
 Lampreys fo Pot.—Scald and scrape 
 them, take out the insides, especially 
 the black string; season with pepper, 
 galt, and mace: put themintoa pan, and 
 bake them in a slow oven; when they 
 are done, take them out of the gravy, 
 put them in aclean pan, and cover them 
 with clarified butter. 
 
 Lamprey au Restaurant.*—Cut your 
 fish in pieces, put it into. a stewpan with 
 
 some melted butter truffles and morels, 
 
 ( 307 ) 
 
 LAR 
 
 cut in thin slices; when they are nearly 
 done, addred wine, salt, pepper, a bit of 
 sugar about the size of an almond, and 
 some fried bread; finish the dressitig, 
 and serve them in their gravy. | 
 Lampreys, Stewed.—Clean the fish 
 very carefully, then remove the carti- 
 lage which runs down the back, and sea- 
 s0n with a few cloves, mace, nutmeg, 
 pepper, and allspice; put it into a small 
 stewpan, with very strong beef gravy, 
 port, and an equal quantity of Madeira 
 or sherry ; cover it close, and let it stew 
 till tender; then take out the lamprey 
 and keep hot; while you boil up the 
 liquor with two or three anchovies chop- 
 ped, and some flour and butter, strain 
 the gravy through a sieve; add lemon- 
 juice and some made mustard. Serve 
 with sippets of bread and horse-radish. 
 LAPWINGS.—They should be roasted 
 and servedin the same manner as wild- 
 
 uck, 
 
 LARD (Hog’s).—The lard should be 
 carefully melted ina jar, putinto a kettle 
 of water, and boiled ; run it into bladders 
 that have been particularly well cleaned. 
 It is best to have the bladders small, as 
 the lard will keep better, for, after the 
 air reaches it, it becomes rank. Whilst 
 it is melting, put in a sprig of rosemary. 
 
 This being a very useful article in fry-— 
 ing fish, itshould be prepared with great 
 care. Mixed with batter, it makes a fine 
 crust. 
 
 LARKS.—These delicate little birds 
 are in high season in November. When 
 they are thoroughily picked, gutted, and 
 cleansed, truss them; do them over with 
 the yolk of egg, and then roll them in 
 bread-crumbs; spit them on a lark spit, 
 and fasten that on to a larger spit, ten 
 or fifteen minutes will be sufficient time 
 to roast them in before a quick fire; 
 whilst they are roasting, baste them with 
 fresh butter, and sprinkle them with 
 bread-crumbs till they are well covered 
 with them. Fry some grated bread in 
 butter, set it to drain before the fire, 
 that it may harden. Serve the crumbs 
 in the dish under the larks, and garnish 
 with slices of lemon. 
 
 Larxs.—Roast them, larded and co- 
 vered with bacon ; or you may only cover 
 one half with bacon, and lard the other. 
 Leave in the trails, and put under them 
 roasted bread to receive what falls, For 
 a side-dish, they may be served a variety 
 of ways. 
 
 _ Larxs en Caisses.—Pick, bone, and 
 stuff your larks ; have ready some small 
 paper cases, dip them in warm oil, form 
 the larks into balls, and put one, with a 
 
 ‘little farce underneath, into each case, 
 
 Set them on a baking tin, covered with a 
 
 
 

 
 
 
 LAR 
 
 buttered paper, to prevent their drying 
 whilst baking. When done, place them 
 ina dish, drain off all the fat, squeeze 
 lemon-juice, and pour a little espagnole 
 overthem. | ha 
 
 Largs en Chipolata.*— Have ready 
 some roasted chesnuts, mushrooms, sau- 
 sages, and slices of streaked bacon; have 
 a little butter in a saucepan, put in the 
 bacon, and when they have had a few 
 turns, put in the sausages; as scon as 
 they are done, put in eight or ten larks; 
 when they are pretty firm, take all three 
 articles out, pour away half the butter, 
 and put in the mushrooms, give them a 
 few boils; then stir in a spoonful of flour, 
 pour on them a glass of white wine, half 
 a glass of water, a little pepper, anda 
 very small quantity of salt; give them 
 a few boils, and then replace the bacon, 
 sausages, and larks, with the chesnuts } 
 these must only boil once; then take 
 them out, and serve them. 
 
 Largs @ la Génoise.*—Toss up a few 
 dry mushrooms in a litile lard, moisten 
 them with stock, veal gravy, and a glass 
 of champagne; simmer your larks in 
 this for an hour, and then let them cool. 
 Grate a little Parmesan cheese on a dis 
 that will bear the fire ; mix a small quan- 
 tity of grated bread with it, and place 
 your larks on this layer of cheese; pour 
 over them the sauce they were dressed in, 
 strew grated cheese and bread on it, and 
 set it in a gentle oven for a quarter of an 
 hour. 
 
 Largs au Graiin.—Pick and bone a 
 dozen anda half of fat larks ; season them 
 with salt and pepper, stuff them with a 
 
 Sarce, putsome of the farce in a dish, lay 
 the larks on it with fried bread between 
 each, lay slices of bacon over the whole, 
 and put it into the oven for twenty mi- 
 nutes; then drain off the fat, and serve 
 with a well-seasoned espagnole. 
 
 Larus 7 Jelly.— Put several into the 
 jelly in what manner you think best, 
 taking care that they lie separate. You 
 may do any small birds you please in this 
 manner. 
 
 Larus in a Minute.*—Put some but- 
 ter, slices of streaked bacon, and a few 
 sausages, into a stewpan; when quite 
 hot, put in eight or ten larks ; take hein 
 out again assoon as they are firm; pour 
 away half the butter, and put into the 
 pan a few mushrooms; give them a boil 
 up, and then add a little flour, a glass of 
 white wine, a little water, very small 
 quantities of pepper and salt ; ina few mi- 
 nutes put the larks in again; give the 
 
 whole one boil, and thenserve them. 
 
 Lark Pie a la Pithiviers.*—Take five 
 or six dozen of larks, pick and singe 
 
 ( 308 ) 
 
 LAR 
 them; split open the backs, take out 
 
 the intestines and mince them; takea_ 
 pound and a half of good farce, and hav-_ 
 
 ing pounded the mince with it, season, 
 
 and stuff the larks with it. Makearaised 
 crust, at the bottom of which put a ~ 
 
 layer of the farce ; wrap each larkina 
 thin slice of ham, and place them on it, 
 
 with a bit of butter; cover the whole — 
 
 with slices of bacon, and bay-leaves $ 
 put on the top-crust, and bake the pie for 
 two or three hours, then take it out, and 
 let it stand till cold. sieht 
 
 Lars aux Poires.—Pick the larks, and. 
 truss themas closely as possible ; cut off 
 one leg; season them with pepper and 
 salt; make a forcemeat as follows:— 
 Take a veal sweetbread, as much suet, 
 some mushrooms, and some morels, a 
 little lemon-peel, and some sweet herbs 5 
 chop them very fine; mix them with the 
 yolk of an egg ; wrap every lark insome of 
 this forcemeat, and shape it like a pear, 
 leaving the leg for the stalk ; wash them 
 over with the yolk of an egg, and strew 
 them over with bread-crumbs; bake 
 them in a moderate oven ofa fine brown, 
 and serve them without sauce. 
 
 Lanks @ la Provencale.* —Pick, singe, 
 and empty the larks; mince a few truf- 
 fles and morels, put them intoa stewpap 
 with a glass of consommé, half a glass of 
 whi te wine, salt, and pepper ; boil these 
 for about_a quarter of an hour, then put 
 in your larks, and simmer them slowly 
 for five and forty minutes; putin a little 
 butter worked with flour, and stir it fre- 
 quently to thicken it. 
 
 Larks (Ragodt of).—Fry your larks 
 with an onion stuck with cloves, and a 
 few truffles and mushrooms; pour o 
 the fat, and shake over them a little 
 flour. Put to themsome good gravy, and 
 stew them till they are sufficiently done, 
 If there is any fat skim it off; put to it 
 some lemon-juice, and pepper and salt 
 to your taste. Basi: et 
 
 Larks, Ragodt of.—Pick, singe, and 
 bone the larks ; put them into a stewpan 
 with a piece of butter, some mushrooms, 
 a bunch of parsley, and scallions, aslice 
 of ham, and a scalded sweetbread cut in 
 pieces; simmer them a minute or two, 
 and then add a little stock, a glass of 
 wine, pepper, and salt; when the larks 
 are nearly done, and the liquor reduced, 
 take out the ham, parsley, and scallions. 
 benye them with any stewed greens ora 
 cullis. 
 
 Larks Raised Pie, hot.—Make a raised 
 crust in the usual way, lay some farce at 
 the bottom of it, place some larks (boned) 
 on it, fill up the pie with the same, cover 
 and bake it When done, take off the 
 
 oh 
 
 
 
 
 
 aE ee ee ee ee , i a 
 I a ER cone Le a ae” ae 
 

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

 
 Gi LEM 
 
 to the above, and three quarts of milk 
 made boiling hot; mix it well together, 
 and pour through a jelly-bag till perfect- 
 ly clear. ; iis. 
 
 LemonaveE that has the flavour and 
 appearance of Jelly. —Pare as thin as 
 possible six lemons, and a couple of Se- 
 ville oranges, and steep them in a quart 
 of hot water for four hours; boil one 
 pound and a quarter of loaf sugar in three 
 pints of water, and skim it; add the liquor 
 of the six lemons, and of the two oranges, 
 to the juice of six China oranges, and 
 twelve lemons, stir the whole well, and 
 run through a jelly-bag till clear; then 
 adda little orange water if you like the 
 flavour, and if necessary, add more sugar. 
 It will keep well if properly corked. 
 
 LremonaveE and Wine.*—Put the peel 
 and juice of two lemons into a pan, and 
 pour on them a pint of boiling water, a 
 pound of sugar, and. two bottles of good 
 Burgundy ; let these stand half an hour, 
 then strain it as usual. 
 
 ' LEMON Bonbons. * — Take two 
 pounds of the best lump sugar, clarify and 
 boil it to caramel; but just before it 
 reaches that point, grate the rind of a 
 lemon and put in it; in the meanwhile 
 melt a little butter; skim, and pour it 
 off clear; take a spoonful of this butter, 
 and rub it with your hand over a copper- 
 plate or marble slab, on which pour the 
 earamel sugar; then have a sword blade, 
 take an end in each hand, and impress 
 lines in the sugar about an inch apart; 
 then impress similar lines across the 
 first, so as to form small cakes; this 
 operation should be performed as quickly 
 as possible, lest the sugar should coo! be- 
 fore the whole is marked; when however 
 all is done, pass the blade carefully be- 
 tween the sugar and the slab, lay it on 
 sheets of white paper, and when perfectly 
 cold, separate the bonbons, and wrap 
 each in paper; keep them in a dry place. 
 
 Lemon Brandy.—Put the peel of two 
 lemons into a bottle of brandy, let it 
 stand for four and twenty hours, then 
 
 strain it; boil two ounces of loaf sugar in | 
 
 @ quarter of a pint of water; then skim, 
 and let it stand till cold, when cold, mix 
 it with the brandy. 
 
 _Lemon Butter with Sweetmeats. — 
 Blanch and pound very fine an ounce of 
 sweet almonds, put them to a quart of 
 boiling cream, add the whites of three 
 eggs well beaten, a little orange-flower 
 water, and sweeten according to taste. 
 Then take a lemon, grate the rind into 
 some lemon-juice, add it to the cream and 
 make it boil; then put it into a hair sieve, 
 and when well drained, beat it together, 
 and lay it ina high dish, with sweetmeats 
 or ratafia cakes all round. 
 
 (310 ) 
 
 
 
 
 
 
 
 
 
 
 LEM 
 
 | Lemon Cakes. — Quarter as” many 
 lemons as you think proper, they must 
 have good rinds, and boil them in two or 
 three waters, till they are tender, and 
 have lost their bitterness; then’ skir 
 
 ‘them, and put them in a napkin. to fry; 
 with a knife take all the skins and seeds 
 ' out of the pulp, shred the perenne 
 
 ‘ put 
 them to the pulp, weigh them, and put 
 ‘rather more than their weight of fine 
 sugar into a tossing-pan, with just suffi- 
 
 cient water to dissolve the sugar; boil it 
 
 ‘till it becomes perfectly dissolved, and 
 then by degrees put in the peel and pulps; 
 stir them well before you set them on the 
 fire, boil it very gently till it looks clear 
 and thick, and then put it into flat-bot- 
 tomed glasses; set them in a stove, and 
 keep them in a continual and moderate 
 heat, and turn them out upon glasses, as 
 soon as they are candied. ' 
 Lemon Cakes.—Choose the best colour- 
 ed lemons, scrape out the blocks, and 
 grate off all the peel; put the peel into a 
 , strainer; wet some sugar, boil it tocandy 
 height; then take it off, and put in the 
 grated lemon-peel; set it on the fire 
 again, and let it boil up, squeeze in a little 
 lemon-juice, and drop them on buttered 
 plates or paper. Sipe: sebals 
 Lemon Cake.—Take the whites of ten 
 eggs, add three spoonsful of rose or 
 orange-flower water, and beat them an 
 hour with a whisk; then put in a pound 
 of sifted sugar, and grate in the rind ofa 
 lemon; when well mixed, add the juice 
 of haJf a lemon, and the yolks of ten eggs, 
 beaten smooth; stir in three quarters of 
 a pound of flour; then butter a pan, and 
 bake it in a moderate oven for an hoar. 
 Lemon Cheesecakes.—Boil the peel of 
 two large lemons till they are quite ten- 
 der, and then pound it well in a mortar, 
 with four or five ounces of loaf sugar, the 
 yolks of six eggs, halfa pound of fresh 
 butter, and a littie curd beaten fine; 
 pound and mix altogether, lay a rich puff 
 ‘paste in some patty-pans, fill them half 
 full, and bake them carefully. at 
 
 Lemon Cheesecakes.—Mix four ounces 
 
 ‘butter together, and gently melt it; then 
 add the yolks of two, and the white of one 
 egg, the rind of three lemons shred fine, 
 
 and the juice of one lemon and a half, one 
 
 Savoy biscuit, some blanched almonds, 
 
 pounded, three spoonsftl of brandy; mix 
 
 the whole well together, and put it to 
 
 paste made with the following ingredi- 
 ents: eight ounces of flour, six ounces of 
 butter, two-thirds of which must be mixed 
 with the flour first; then wet it with six 
 spoonsful of water, and roll in the re- 
 mainder of the butter. — } 
 
 Lemon Chips, Grillage of.—Pare off 
 
 
 
 of sifted lump-sugar, and four ounces of 
 
 
 

 
 LEM 
 
 the rinds of your lemons as thin as possi- 
 ble, and put them into double the quan- 
 tity of sugar, boiled to /a grande plume ; 
 Stir them well, squeeze a little lemon- 
 juice over, and then lay them on abaking 
 
 plate, previously rubbed with oil; strew 
 
 powder-sugar over, and dry them in a 
 Stove. 
 _ Lemons Compéte of.* —Cut them in 
 Small pieces, and boil them in water till 
 they are tender, then change them into 
 cold water; then make a syrup with a 
 glass of water, and a quarter of a pound of 
 sugar, and put in the fruit ; let it simmer 
 gently over a slow fire for half an hour, 
 and serve cold. 
 
 Lemon Conserve.*—Grate the rind of 
 a lemon on a piece of sugar (about a 
 pound), scrape off the surface of the su- 
 gar as the lemon adheres to it, until 
 you have rasped the whole of the rind ; 
 squeeze half the juice on the scraped su- 
 gar, and then boil the rest to /a grande 
 plume ; take it from the fire when at this 
 degree, and let itstand a little; stir in 
 the lemon gently, and when it formsa 
 sort of glace ‘on the top of the sugar, 
 pour the conserve into moulds; being 
 careful, however, that itis not too hot. 
 
 Lemon Creum.—Take a pint of thick 
 cream, and put to it the yolks of two 
 eggs, well beaten,a quarter of a pound of 
 fine:sugar,and the rind of a lemon, cut 
 very thin; boil it up, then stir it till 
 almost cold ; put the juice of a lemon into 
 a dish or basin, and pour the cream upon 
 it, stirring till quite cold. 
 _ Lemon Cream ( Clear.)—Take a little 
 hartshorn jelly, and put intoit the peel 
 of two lemons, taking care that there is 
 none of the white; set it over the fire, 
 jet it boil; take the whites of six eggs, 
 and beat them well; take the juice of 
 four lemons, grate in the peel to the 
 juice, and let it soak a little while, and 
 afterwards pnt the juice and eggs toge- 
 ther; put in a sufficient quantity of 
 double-refined sugar to sweeten it; letit 
 boil very fast near a quarter of an hour, 
 then strain it through a jelly-bag, and 
 as it runs through put it in again, till it 
 is quite clear ; after which, take the peels 
 
 of the lemons boiled init, and cut them — 
 
 into each glass; stir it till it is half cold, 
 and then pour it on the peel in the 
 glasses. ‘ 
 
 . Lemon Cream (Yellow).—Grate off the 
 reel of four lemons, squeeze the juice 
 to.it, let.it steep four or five hours, strain 
 
 jt, put to it the whites of eight eggs, and | 
 
 the yolks of two, well beaten and strain- 
 ed ;.add theretoa pound of double-refined 
 
 Sugar, a quarter of a pint of rose-water, | 
 
 and a pint of spring-water, stir these 
 
 all together ; set it on a quick fire, but 
 
 
 
 ( 311 ) 
 
 LEM 
 
 let it not boil; it is donesufficiently when 
 it creams. 
 
 Lemon Cream (Ices).*—Take two fine 
 large lemons, rub their rind ona piece 
 of sugar, and scrape it off, and put on 
 paper ; set two quarts of cream on the 
 fire to boil; in the meanwhile whisk the 
 whites of twelve eggs to a snow, then 
 add to it the twelve yolks, and a pound 
 of fine sifted sugar ; when well mixed, put 
 them a little at a time to the boiling 
 cream, with the scraped sugar; boil up 
 the whole two or three times, stirring 
 constantly, and pour it through a sieve 
 into a basin. Whencold, put it into the 
 mould and ice it, according to the direc- 
 tions. 
 
 Lemon Custard. — Beat the yolks of 
 ten eggs, strain them, beat them with a 
 pint of cream; sweeten the juice of two 
 lemons, boil it with the peel of one; 
 strain it; when cold, stir it to the cream 
 and eggs till it nearly boils, or put it into 
 a dish, grate over the rind of a lemon, 
 and brown it with a salamander. 
 
 Lemon Drops.—Grate three large le 
 mons, witha large piece of double refined 
 sugar ; then scrape the sugar into a plate, 
 add half a tea-spoonful of flour ; mix well 
 together, and beat it into a light paste, 
 with the white of anegg. Dropit upon 
 white paper, put them on a tin-plate, 
 and set them in a moderate oven. 
 
 Lemon Essence. — Rasp your lemons 
 all round, very thin, and for every quar- 
 ter of a pound of rind, allow one pound 
 of sugar ; mix it well witha large spaddle 
 till you find it is all of the same colour, 
 and that the rind is well mixed; put it 
 into a stone jar, and press it down as 
 hard as you can; put a bladder over the 
 paper you cover with, and tie it over 
 quite tight; put it by, and in a month’s 
 time it will be fit for use. 
 
 LEMON-FLOWERS, Conserve of.*—Take 
 six ounces of lemon-flowers, picked ; dis- 
 solve two pounds of sugar, boil it to 
 petit cassé; then throw in the flowers, 
 Jet them boil up together once, andstir 
 them till the sugar bubbles; finish the 
 conserve as usual. 
 
 Lemon (Green) Preserved.* — Split 
 some small green lemons on one side 
 that they may take the sugar inside as 
 well as outside; put them into cold 
 water, and set them on the fire, and keep 
 them from boiling by pouring cold water 
 onthem frequently; as soon, however, 
 as they rise above it, take them from the 
 fire, and throw them into cold water ; 
 after they have lain a short time in it, 
 put them on the fire, and boil slowly till 
 the fruit is quite tender, when they must 
 again be put into cold water. Clarify 
 some sugar, put the lemtns to it, and 
 
 
 
LEM 
 
 having let it boil up seven or eight 
 times, put the whole into a pan till the 
 next day; then drain off the syrup, boil 
 it up twenty or thirty times, having 
 added a little fresh sugar, pour it over 
 your lemons, and repeat this process for 
 three successive days, increasing the 
 boiling point of the sugar each day, so 
 that on the last it will be to per/é; when 
 the fruit must be boiled with it once, and 
 then it may be put into pots. 
 
 If you wish the preserve to be dry, lay 
 the fruit on slates, and place them in a 
 stove or oven to dry. A 
 
 Lemon Honeycomb.—Take the juice 
 of one lemon, and sweeten it according 
 to your taste, and put it in the dish in 
 which you intend to serve it. Beat up 
 the white of an egg, then mix it with a 
 pint of rich cream, and a little sugar ; 
 whisk it, and as the froth rises, put it on 
 the lemon-juice. It should be made the 
 day before itis wanted. _ ; 
 
 ‘Lemon Ice Cream.—Take the juice of 
 three or four lemons, and grate the peel 
 of one lemon ; add two gills of syrup, and 
 one pint of cream} mix it all together, 
 pass it through a sieve, and freeze it. 
 
 Lemon, Jce with Wine.*—Squeeze the 
 juice from as many lemons 23 will yield 
 half a pound, which filter through blot- 
 ting paper. Puta pound and half of fine 
 sugar, with a bottle of white wine, and 
 half the quantity of water on the fire; 
 when it has boiled up three or four 
 times, add the juice to it, and having 
 boiled that also the same number of 
 dimes, put in as much tincture of saffron 
 as will tinge it of a fine yellow; strain, 
 and finish the ice as usual. 
 
 Lemon Jelly.—Set a pint and a half of 
 * “clarified sugar on the fire, and dilute it 
 ' witha little water; when it boils, and 
 has. been well skimmed, put in two 
 ounces of clarified isinglass, with a little 
 lemon-peel cut very thin; let these boil 
 till you have squeezed through a sieve, 
 into a basin, the juice of six lemons; 
 then pass your sugar and isinglass to it, 
 oe, and set it in a mould, as any other jelly ; 
 
 : when turned out, garnish it with drie 
 
 alien jellies, . 
 _ Lemon Jelly.*—Take five larze lemons, 
 : pavrere out the juice from them, and 
 add to it the whites of six eggs, well 
 beaten, ten ounces of double-réfined su- 
 gar, beaten very fine, twenty spoonsful 
 __ of spring-water; mix all well together, 
 _ Strain it through a jelly-bag; set it over 
 4 agentle fire, skim it well, and when it 
 is hot (it must not boil) take it off, and 
 aid it into glasses, with shreds of lemon 
 i peels 
 Lemon-suice, Conserve of.*—Squeeze 
 the juice of three lemons into a silver 
 
 
 
 
 
 
 
 
 
 
 
 
 ( 312 ) 
 
 LEM 
 dish, set it on a moderate fire, and let 
 it stand till reduced to half; then add 
 a pound of sugar boiled to cassé, and 
 finish the conserve in the usual way. _ 
 Lemon-Juice, to Keep. — Keep the 
 lemons for two or three daysin a cool 
 place; if too unripe to wm igre ee 
 cut the peel off some, and roll them un- 
 der your hand, they will then part with 
 their juice more readily; others you may 
 leave unpared for grating, when the pulp 
 has been taken out, and they have been 
 dried. Squeeze the juice into a china 
 basin; then strain it through some mus- 
 lin, taking care that none of the pul 
 passes through. Have some half an 
 quarter of ounce phials, be careful that 
 they are perfectly dry, and fill them with 
 the lemon-juice ; fill them so near the 
 top as only to admit half a tea-spoonful of 
 sweet oil into each; cork the _ bottles 
 and set them uprightin a cool place. If 
 you make use of larger phials, you must 
 put in rather more than half a tea-spoon- 
 ful of sweet oil. 
 
 When you want lemon-juice, open such 
 a sized bottle as you will use in two or 
 three days; wind some clean cotton 
 round a skewer, and dipping it in, the 
 oil will be attracted; and when all is 
 removed, the juice will be as good as 
 when first bottled. 
 
 Hang the peels up to dryg and keep 
 them ina place free from dust. — 
 
 Lemons, to Keep for Puddings.—When 
 you squeeze the fruit, throw the outside 
 in water, without the pulp; let them re- 
 main in the same a fortnight, adding no 
 more ; boil them in the same till tender; 
 strain it from them, and when they are 
 nearly dry, throw them into any jar of 
 candy you may have remaining from old 
 sweetmeats ; or, if you have none, boil a 
 small quantity of syrup, of common loaf- 
 sugar and water, and pour over them ; Us 
 a week or ten days, boil them gently 
 it till they look clear; and that they may 
 be covered with it inthe jar, you may 
 cut each half of the fruit in two, an 
 they will occupy a smaller space. 
 
 Lemon Loaves.—Cut the fruit in halves, 
 squeeze them, and preserve the liquor, 
 take out the pulp, boil the peels till the 
 bitter is extracted ; then lay them in syrup 
 for two days; then boil the syrup they 
 have laid in, till it is ofa good consistency, 
 add the peels, and put them into glasses 
 for use; when they are wanted, eee what 
 quantityis sufficientfora dish,and filithem 
 with some pudding mixture, either mar» 
 row, bread. plum, &c. or with a custard, 
 and bake them with the greatest care. 
 
 Lemon Marmalade.—Take halfadozen 
 lemons, grate off two of the rinds ; then 
 cut them all, and pick out the inside from 
 
 
 
 
 

 
 LEM 
 the skin and seeds; put to it the grated 
 lemon, and about halfa pint of pippin- 
 jelly; take the same weight of sugar as 
 ofthe inside, boil the sugar to a very 
 ‘strong soufié; then put it to the inside, 
 and boil all very quick, till it becomes a 
 jelly, which may be ascertained by dip- 
 ping in the skimmer, and holding it up 
 ‘to drain; if it is sufficiently jellied, it 
 will break from the skimmer in flakes, 
 ‘and if not, it will run offin little streams} 
 when done, put it into glasses or pots. 
 
 ‘= Lemon Mince Pies.—Squeeze out the 
 juice from a large lemon; boil the out- 
 side till sufficiently tender to beat to a 
 mash, add to it three large apples chop- 
 ped, and four ounces of suet, half a pound 
 of currants, four ounces of sugar ; put 
 “the juice of the lemon, and add candied 
 fruit, the same as for other pies. Makea 
 short crust, and fill the patty-pans in the 
 usual manner. 
 
 Lemon Paste.—Cut off the ends of the 
 lemons, and run them through and 
 through with a long pin; put them on 
 ‘the fire in water, and boil them till ten- 
 der ; then take them out, lay them in cold 
 water a minute, put them into a cloth, 
 and press out the water; pound and rub 
 them through a sieve, mix them with 
 double the quantity of sugar boiled to 
 fa grande plume. Set the whole on the 
 fire to simmer, Stirring constantly, and 
 finish the paste as usual. 
 
 Lemon Pastelle.—Grate the rind of a 
 temon without any of the white, infuse 
 it in a glass of water, with half an ounce 
 of gum-dragon ; when the latter is com- 
 pletely dissolved, press it through a 
 cloth, put it into a mortar, and work it 
 up with sugar to the proper consistence ; 
 then form it according to your fancy, and 
 dB them in the oven. 
 
 Lemon Pasti/ls.—Take half a pound of 
 pounded loaf sugar, sifted as fine as pos- 
 sible ; putit in a plate, take three or four 
 Jemons, and squeeze their juice over the 
 gugar; mix it well with a spoon, till you 
 make it rather a thickish paste, so that 
 you can take it upon a knife; then take 
 half a sheet of paper, and cover it with 
 little round and fiat drops, about the size 
 of a sixpence, place them in a stove 
 with a slow fire till they are quite dry, 
 then take them off from the paper; you 
 may use, if you please, some of the peel 
 grated, but not chipped; for, as it isa 
 melting pastil, some of the bits would re- 
 main in the mouth. 
 
 Lemon Peel Candied.* — Take some 
 thick-rinded lemons, pare off the yellow 
 peel, and throw it into boiling water till 
 soft, when it must be put into cold water. 
 Clarify some fine sugar, and boil it eu 
 petit Uissé, and having drained the lemon- 
 
 ( 313 ) 
 
 LEM 
 
 peel, pour on it the syrup (whilst hot) ; 
 the next day boil the syrup again, and 
 return it to the peel ; the third and fourth 
 days proceed in the same manner, add- 
 ing a smali quantity of clarified sugar ; 
 the last time the syrup is boiled, as soon 
 as it rises to per/é, put in the peel, cover 
 and boil the whole together once, and 
 when cold, drain and dry themin a stove. 
 
 Lemon Peels Candied, or Dried.— 
 Take some preserved lemon- peels, wash 
 them in warm water, and put them on a 
 sieve to drain; boil some syrup on the 
 fire till it comes to a blow, and put your 
 peels in; as soon as they are covered 
 with sugar take them out again, put 
 them on wires for all the sugar to dro 
 through, then let them stand till cold, 
 and put them into boxes. 
 
 Lemon Peel to Candy.—Take some 
 nin pac) and clean them well from 
 the pulp, and let them lay two days in 
 salt and water; then scald and drain 
 them dry, then boil them ina thin syrup 
 till they look quite clear. After whicl:, 
 take them out, and have ready a thick 
 syrup made with fine loaf sugar; put 
 them into it, and simmer them till the 
 sugar-candies about the pan and peels. 
 Then lay them separately on a hair sieve 
 to drain, strew sifted sugar over them, 
 and set them to dry in a slow oven. 
 
 Lemon Peelau Caramel.*—Take some 
 very dry preserved lemon-peel, and cut 
 it into several small square pieces; put 
 these pieces each on the point of little 
 sticks for this purpose, and dip them 
 into caramel sugar as directed. See ches- 
 nuts au caramel. 
 
 Lemon Peel Petits Soufiles.*—Put into 
 a saucepan two ounces of potatoe flour, 
 which mix with alittle milk, and then 
 add to it three glasses of cream, two 
 ounces of fresh butter, and a grain of salt; 
 set these over a moderate stove, stirring 
 constantly ; in about eight minutes pour 
 it into another saucepan, and mix with 
 it a quarter of a pound of powder-sugar, 
 (having previously grated on it the rinds 
 of two lemons), and two eggs; stir them 
 together a minute, and then add the yolks 
 of eggs; take two dozen flat custard 
 moulds, line them with puff paste, pour 
 the preparation into them, and bake 
 them in a, moderate oven ; when done 
 glaze them with fine sugar, and serve 
 them hot. 
 
 Lemon Peel Ratafia of —Grate the yel- 
 low rind only of seven or eight Jemons ; 
 infuse it in three quarts of the best 
 brandy for three weeks, at the end of 
 which time, add three quarters of a 
 pound of fine clarified sugar to each 
 quart, let it stand a fortnight longer, 
 a and bottle it. 
 
LEM 
 
 Lemon Peel Syrup of.* —Take five | 
 ounces of fresh lemon-peel, put it into a | 
 glass cucurbite, which has been gradu- | 
 
 ally heated; pour on them two pounds 
 of near] 
 twelve hours; after which, let the in- 
 fusion run out gently without pressing 
 the peel; add two pounds of powder 
 sugar, and then boilthe whole to grand 
 perlé, when about half cold, put in a few 
 drops of spirit of lemon. 
 
 Lemon Petits Soufles of.*—Put halfa 
 pound of sifted sugar into a pan, and mix 
 it with the white of an egg; rasp the rind 
 of.a fine sound lemon on a plegs of sugar, 
 scrape off the surface, and add it to the 
 above; when it has become a pretty firm 
 paste, roll it out, sprinkle fine sugar 
 over, and cut it into bands about an inch 
 wide ; cut these again into squares, which 
 roll in the hollow of your hands, wet- 
 ting them slightly for that purpose 5 the 
 souffies being formed, put each in a small 
 round case, rather more than an inch in 
 diameter, and about four in_ height; 
 when all is done, dip the end of your 
 fore finger in water, and press it lightly 
 on the top of each souffle; put them into 
 a gentle oven, for about a quarter of an 
 hour, by which time they will have risen 
 considerably above the case; if the sur- 
 face be well dried, take them out, but if 
 not, letthem remain afew minutes longer. 
 
 Lemon Pickle.—Wipe six lemons, cut 
 each into eight pieces; put on them a 
 pound of salt, six large cloves of garlic, 
 two ounces of horse-radish sliced thin, a 
 quarter of an ounce of cloves, the same 
 Quantity of mace, the same of nutmeg, 
 
 itto of cayenne, and two ounces of flour 
 of mustard; to these put two quarts of 
 vinegar, put it in a strong jar, ina kettle 
 of boiling water; or set the jar on a hot- 
 hearth till done. Set the jar by, and stir 
 it daily for six weeks; keep the jar close 
 covered. Put it into small bottles. 
 
 Lemon to Pickle.*—Take twelve le- 
 mons, and rub them well with a piece of 
 flannel ; then rub them over with bay 
 salt, and lay them on an earthen pan, 
 turning them every day, for three days ; 
 then slice an ounce of ginger, and salt it 
 well, and let it lay in salt for three days ; 
 _ parboil twelve cloves of garlic, well salt- 
 ed, for three days. A small*handful of 
 mustard-seed bruised, some cayenne pep- 
 per, and one clove of garlic should 
 . put to each lemon; take your 
 lemons out of the salt, squeeze them, 
 put them into a jar with the spice, and 
 cover them with the best white wine 
 vinegar; stop them up close, and in a 
 month’s time they will he fit for use. 
 
 ' Lemons to Pickle.—They should be 
 
 ( 314 ) 
 
 bviling water ; close the vessel | 
 very tight, and place it on hot ashes for 
 
 
 
 LEM 
 
 small, and with thick rinds; rub them 
 with pieces of flannel, then slit them ha 
 
 down in four quarters, but not throug 
 
 to the pulp; fill the slits with salt, hard 
 pressed in, set them upright in a par for 
 four or five days, until the salt melts; 
 turn them thrice a day in their own 
 liquor, until tender; make a sufficient 
 quantity of pickle to cover them, of rape- 
 vinegar, the brine of the lemons, Jamaica 
 pepper, and ginger ; boil and skim it 5 
 when cold, put it to the lemons, with two 
 ounces of mustard-seed, and two cloves of 
 
 garlic to six lemons, . 
 
 Lemon Posset.—Squeeze the juice of 
 two lemons into a china bow], or small 
 deep dish, that will hold a quart ; sweeten 
 it like syrup, add a little brandy; boil 
 one pint of cream with a bit of orange- 
 peel; take out the peel; when cold, put 
 the cream into a teapot, pour it to the 
 syrup, holding it high. Make it the day 
 before it is wanted. 
 
 Lemons Preserved, Liquid and Dry.* 
 —Choose your lemons as near of a size 
 as you can, with rather thick rinds; 
 
 are, and putthem in cold water, then 
 into boiling water over a moderate fire ; 
 and when you can insert a pin’s hea 
 with ease, throw them again into cold 
 water. Boil some sugar to dssé, then 
 put in the lemons, give them a-few boils 
 together, skim, and put them intoa pan; 
 the next day drain off the sugar, boil it 
 several times, and then pour it over the 
 lemons. again; the third day boil the 
 sugar to /a nappe, adding fresh sugar to 
 it; put the lemons in, cover the pan, and 
 give them one boil ; do this for two days 
 successively; on the last, however, boil 
 
 | the sugar to per/é, and when you have 
 
 boiled the lemons, put them by in pots. 
 Lemon Pudding.— Peel four_lemons 
 thin; boil them till they are tender ; rub 
 them through a hair sieve, and preserve 
 the fine pulp. Take a pound of Naples 
 biscuits, a little grated nutmeg, and two 
 ounces of fresh butter, and pour over 
 them some boiling milk or cream in 
 which a stick of cinnamon has been 
 bouled. When cold, mix with them the 
 ulp of the lemons, and eight eggs well 
 beaten ; sweeten according to taste, and 
 if you choose, add brandy. Edge a dish 
 with good puff-paste, put in the mixture 3 
 garnish the top with strings of paste, as 
 for tartlets, and bake it in a moderately 
 heated oven. wit 
 Lemon Pudding.—Put half a pound of 
 fresh butter with half a pound of loaf- 
 sugar, into a saucepan, and keep it 
 stirring over the fire till it boils; put it 
 into an earthen pan, and grate the rind 
 of a large lemon into it, and Jet it stand 
 till cold; beat eight eggs, and squeeze 
 
 
 

 
 
 
 LEM 
 
 the juice of the lemon on them; mix the 
 sugar and butter with them; put some 
 rich pufl-paste at the bottom of a dish, 
 then put in the preparation, add bits of 
 candied lemon-peel when you have put 
 in the preparation. Bake with great 
 eare. 
 . Lemons (Rinds of) Marmalade. * — 
 Having squeezed the juice from your 
 emons, cut out all the white part, and 
 put the rinds into boiling water; assoon 
 as they begin to soften, take them from 
 the fire, and throw them into cold water ; 
 then lay them on a sieve to drain, and 
 make them into marmalade, in the same 
 manner as apricots. Orange rinds are 
 done this way. 
 
 Lemon Sauce.*— Put two glasses of 
 water into a saucepan, over the fire, and 
 as soon as it boils, add shred parsley, 
 salt, pepper, a piece of butter, and the 
 juice of two lemons; make the whole 
 quite hot, and in about five minutes the 
 sauce will.be ready for table. 
 
 ' Lemon Sauce.—Pare a lemon, and cut 
 it into slices; take out the seeds, and 
 chop itsmall; boil the liver of a fowl, and 
 
 bruise it ; mix these ina little gravy, then | 
 
 melt some butter, put in the liver, &c., 
 and add a little of the peel, chopped fine. 
 
 Lemon Sauee for Boiled Fowls.— Cut 
 thin slices of lemon into very small dice, 
 and put them into melted butter; give 
 it one boil, and pour it over boiled fowls. 
 
 Lemon Sauce (White) for Boiled 
 Fowis.—Put the peel of a small lemon, 
 cut extremely thin, into a pint of sweet, 
 rich cream, with a sprig of lemon-thyme, 
 and ten white pepper-corns; simmer it 
 gently till it tastes well of the lemon; 
 then strain it, and thicken it with a quar- 
 ter of a pound of butter, rubbed in a des- 
 sert-spoonful of flour. Boil it up, then 
 pour the juice of the lemon strained into 
 it, stirring it well. Dish the fowls, and 
 then mix a little white gravy, quite hot, 
 with the cream, but do not boil them 
 together: add salt according to your 
 taste. 
 -Lemon Sherbet.*—Dissolve a pound 
 and a half of white sugar in a quart of 
 clear water ; take nine large lemons, wipe 
 them perfectly, cut each across, and 
 squeeze the juice into the dissolved 
 gugar ; plunge the lemons into the sugar-. 
 ed water, and press them, so as to extract 
 not only the juice, but the oil contained 
 in the rind. Mix the whole together, 
 and strain it through a close hair sieve. 
 Pour the liquid into a sorbetiére, and 
 finish in the same manner as cream 
 sherbet. 
 
 Lemon Sweetmeats.*— Take a pound 
 of marchpane paste, and mix it with as 
 many yolks of eggs as will enable you to 
 
 ( 315 ) 
 
 LEM 
 
 spread the paste with a knife; add to it 
 a sufficient quantity of grated lemon- 
 peel to impart the flavour required. The 
 whole being well mixed, cut some sheets 
 of wafer paper into such figures as your 
 fancy may dictate, and spread the paste 
 over them, about a quarter of an inch in 
 thickness ; place them on paper, and 
 bake them in a moderate oven. If you 
 wish to glaze your sweetmeats, boil some 
 sugar with orange flower water to /a 
 plume, and when they are taken out of 
 the oven, wash them over with the syrup, 
 which dries almost immediately. 
 
 Lemon Syllabubs.—Take a pint of 
 cream, a pint of white wine, the peel of 
 two lemons grated, and the juice; sugar 
 according to taste; let it stand some 
 time ; mill or whip it, lay the froth on a 
 Sieve; put the remainder into glasses, 
 and lay on the froth. They should be 
 made the day before they are wanted. 
 If you should wish them to taste very 
 strong of the lemon, you must make use 
 of the juice of six lemons, and nearly a 
 pound of sugar; they will keep four or 
 five days. 
 
 Lemons (Syrup of).* — Squeeze as 
 many lemons as will yield about three 
 quarters of a pound of juice, taking par- 
 ticular care that the peel of every lemon 
 is perfectly sound, and that they are 
 none of them in the least degree bitter. 
 Set your juice in the cellar for four days, 
 and then filter it through blotting-paper. 
 Break a pound and a half of double re= 
 fined sugar into pieces about an inch 
 square; put them into a gallon matrass, 
 pour the lemon-juice ever it, close the 
 matrass with paper, and place it ina bain 
 marie until the sugar is entirely dis- 
 solved; then extinguish your fire, and 
 let the matrass cool gradually; when 
 cold, add two spoonsful of spirit of le- 
 mons, then bottle it, keep it well corked. 
 
 Lemon Tart.—Rub six lemons well 
 with salt, put them into water with a 
 little salt in it for two days ; then change 
 them every day with fresh water without 
 salt, for a fortnight. Boil them till they 
 are tender, and then cut them into half 
 E Manahina cornerwise, as thin as possible. 
 Take half a dozen pippins, pared, cored, 
 and quartered, and put them intoa pint 
 of water. Let them boil till they break ; 
 then put the liquor to the lemons, half 
 the pulp of the pippins well broken, and 
 a pound of sugar. Boil these together a 
 quarter of an hour; then put it intoa 
 pot, and squeeze into it the juice of a 
 lemon; two spoonsful will be sufficient 
 to give a proper flavour to your tart. 
 Put fine thin puff-paste into your patty- 
 
 ans, which must be small and shallow. 
 
 oe ae put your tarts in the oven 
 
‘LEN 
 
 take a feather or brush and rub them 
 over with melted butter, and then sift 
 wver them some double-refined sugar. 
 Lemon Wafers.—Squeeze the juice of 
 six lemons into a basin; pound and sift 
 some double-refined sugar, and mix it 
 with the lemon-juice; put the white of 
 one egg with it, and mix the whole well 
 together with a wooden spoon, to make 
 it of a good consistence; take some sheets 
 of wafer-paper, and put one sheet of it 
 on a pewter sheet or tin plate; put on it 
 a spoonful of the preparation, and spread 
 it all over the paper with a knife; cut it 
 into twelve pieces, and put them across 
 a stick in a hot stove, with that side the 
 paste is on uppermost, and you will find 
 they. will curl; when they are halfcurled, 
 take them off very carefully and put 
 them up, endways, ina sieve, that they 
 may stand up; let them be in the hot 
 stove one day, and you will find they 
 will be all curled, and then they are 
 done. 
 _ Lemon Water.—Put two slices of thinly 
 pared lemon intoateapot, alittle bit of the 
 peel, and a bit of sugar, or a large spoon- 
 ful of capillaire ; pour in a pint of boiling 
 water, and stop it close for two hours. 
 Lemon /Vater Ice.—To a pint of 
 lemon-juice, put a pint of water, halfa 
 gill of brandy, sweeten it with clarified 
 sugar, and freeze it. 
 _ Lemon (White) Conserve. — Boil a 
 pound of the finest sugar, take it off the 
 fire, and squeeze into it the juice of one 
 lemon at different times, stirring con- 
 tinually ; it will make the sugar as white 
 as milk if properly done; take care not 
 to drop any of the seeds into it; work it 
 well together, and when itis of an equal 
 substance (which prove in the same man- 
 ner as any other jelly), pour it into a 
 mould. Lemon conserve is made in the 
 same manner, only that the sugar must 
 be boiled to a. greater height than for 
 white lemon conserve. 
 LENTILS.*—Choose them large and 
 white, and, after having washed and 
 picked them, boil in water; when done, 
 fricassee them like white kidney-beans. 
 There is a small sort of lentil which is 
 not much used to fricassee, but is the 
 best to make cullis, both from the colour 
 being finer, and the flavour better. 
 Lentit Cullis—Make a meat gravy 
 with veal, ham, onions, parsley, scallions, 
 two. cloves, and some winter savory; set 
 these on the fire, and when the meat 
 catches, add seme stock, and simmer 
 till done. Boil the lentils in stock, 
 pound and rub them through a sieve into 
 the stewpan with the meat; give the 
 whole one boil; then take out the meat, 
 
 ( 316 ) 
 
 LET 
 and strain the cullis, which must not be 
 too thick. ere 
 _Lentits, fricasseed.*—Make ‘a light 
 roux, in which put some sweet herbs, or 
 onions cut in dice; give them.a few turns 
 in the roux; to which add a little stock, 
 or water; when well mixed, put in the 
 pele with salt and pepper. Serve them 
 ot. 
 
 LenTi1s @ la Maitre d’ Hétel.*—Blanch 
 and drain your lentils, put them into a 
 pan with a good bit of butter, shred par- 
 sley and scallions, salt, and pepper; fry 
 them lightly, and serve them very hot. 
 
 Lentits @ la Matire d’ Hétel.*—Boil 
 some lentils insalt and water; then drain 
 them, and put them into a saucepan, 
 with a large piece of butter; shred par- 
 sley, some salt, and pepper; toss them 
 in a stewpan, and serve them hot. Gar- 
 nish with crusts of bread round. 
 
 Lentits, Purée of.*—Take two pints 
 
 of lentils, and do them in the same man- 
 ner as dry peas; when done, take out 
 the vegetables, bacon, and beef; strain 
 the lentils, and put them into a stewpan, 
 with three or four ladlesful of espagnole. 
 This purée requires more liquid than 
 the peas, as it will take a longer time 
 to colour; skim it well, and be careful. 
 not to make it too thick. When pro- 
 perly reduced, put it into another sauce- 
 pan, and set it by till wanted. 
 _ LETTUCES @ U’Espagnole.*—Wash 
 some lettuce-hearts; boil them about 
 twenty minutes in plenty of water with 
 salt in it; then press out all the water; 
 put pepper and salt inside the lettuces,. 
 and tie them up. Lay slices of veal and: 
 bacon, two carrots cut in pieces, three: 
 onions, two cloves, and a bay-leaf; put 
 in the lettuces, with bacon over them 3 
 moisten with stock and the remains of 
 broth; when they have simmered an 
 hour, put the lettuces in a cloth, press 
 out all the moisture, untie and glaze 
 them. Dish them, ex couwronne, with 
 croutons, nearly the same size. Serve an 
 espagnole sauce under them. 
 
 Letruces, Fried.*—Choose your let- 
 tuces small and round; trim and tie 
 them up, ye them into a stewpan with 
 slices of bacon, carrots, onions, salt, 
 pepper, nutmeg,a bunch of sweet herbs, 
 and stock; braise them in this till nearly 
 done; take them out, press them ina 
 cloth; when cold, dip them in batter 
 and fry them. 
 
 Letruces, Garbure of.*—Put about 
 thirty lettuces into boiling water, and 
 blanch them for half an hour; then let 
 them cool; press out all the water, tie 
 them up, line a stewpan with slices of 
 veal and bacon; lay the lettuces on this, 
 
 es Uh he 
 
 
 

 
 LET 
 with two or three carrots, three onions, 
 and two cloves; cover them with bacon, 
 pour in some good stock, and simmer 
 them an hour and a half; then drain the 
 lettuces, cut them in slices, longwise. 
 Put, alternately, layers of bread-crumbs 
 and lettuces, until all the latter are 
 used ; pour the sauce over them (having 
 Strained it); set the dish over the fire, 
 and simmer the whole for some time. 
 
 Put scarcely any salt to this gardure, but 
 
 strew pepper between each layer. 
 
 ‘Lertuces, Garniture of.*—Take se- 
 veral fine lettuces, pick off the green 
 leaves ; wash them well in cold water; 
 and having blanched them in boiling, 
 throw them again into cold water; drain, 
 press, and tiethem up. Putthe lettuces 
 into a stewpan with slices of bacon and 
 veal, salt, pepper, scallions, thyme, 
 basil, parsley, bay-leaf, cloves, onions, 
 and carrots, a glass of white wine, and a 
 sufficient quantity of either stock or 
 water to cover them; braise them in this 
 for several hours over aslow fire. When 
 wanted, drain them well, and if large, 
 cut them in two, lengthwise. 
 
 Lerruces with Gravy.*—Wash and 
 boil them in boiling water, with some 
 salt ; when done, press and chop them up, 
 and put them intoa saucepan witha little 
 flour, dripping, or butter, and gravy; 
 moisten with stock, and serve. 
 
 Lettuces, Minced.*—Take as many 
 lettuce-hearts as you may require; wash 
 them well, and blanch them in a little 
 salt water; when done, put them into 
 cold water; when they are sufficiently 
 cooled, put them into a cullender, and 
 press out all the water with your hand; 
 then mince them small; put a quarter 
 of a pound of butter into a stewpan; then 
 put in the lettuces with salt and pepper; 
 in a few minutes stir ina little flour, add 
 some stock, and stew the whole abcuta 
 quarter of an hour; then serve it with 
 bread round it. 
 
 Lettuce Sowp.*—Having picked and 
 washed the lettuces, put them into boil- 
 ing water, with a handful of salt, for half 
 an hour; then throw them into cold 
 water ; the lettuces being cooled, press 
 out the water, and tie them up; lay some 
 slices of veal in a stewpan, then slices of 
 bacon; place your lettuces on them, 
 cover them with the same; put in some 
 onions and carrots sliced; moisten them 
 with stock, and boil them over a gentle 
 fire for an hour or longer, if necessary; 
 prepare your bread as usual, and piace 
 the lettuces on it. 
 
 Lettuce Soup —Take two dozen fine 
 cabbage lettuces, well washed and blanch- 
 ed in salt and water ; when done, take a 
 cullender spoon, and put them in a stew- 
 
 ( 317) 
 
 LEV 
 
 pan of clear water for a few minutes, 
 place them on a clear hair sieve, and 
 when well strained, they must be cut 
 across in three pieces, and put in a soup 
 pot with a little sugar and salt; fill it 
 up with good consommé, and set it by the 
 stove to boil gently; skim it well, and 
 clarify it the same as other soups. 
 
 Letruces (minced) Soup.*—Pick off 
 all the green leaves of the lettuces, chop - 
 the hearts sma!l, and toss them up in a 
 little butter, till they are reduced to a 
 pulp ; then add your broth or stock, and 
 boil them for an hour; soak your bread 
 as usual, and then finish your soup. Cos 
 lettuces are done in the same manner, 
 
 Lettuces Stuffed.—This dish is pre- 
 pared, dressed, and served in the same 
 manner as cabbages stuffed. 
 
 LEVERET.—(See Hare.) 
 
 LeveReET @ 1’ Anglaise,*—Skin a leve- 
 ret without taking off the paws, which 
 must also be skinned, leave on the nails; 
 then take out the internal parts carefully ; 
 scald the ears in the same manner as 
 those of a pig; remove the bitter parts 
 froin the liver, pound it with equal quan- 
 tities of butter and panada; mix these 
 with the yolks of four eggs, salt, pepper, 
 spices ; cut a large onion into dice, toss 
 it up in a little butter ; when cold, add it 
 with a smali quantity of dry sage rubbe 
 into powder, to your farce, and fill the 
 leveret ; Sew it up, and truss it ; fasten it 
 on the spit, tie slices of bacon, and a but- 
 tered paper over it; roast it about an 
 hour and a quarter; take off the paper, 
 and the bacon, before it is quite done; 
 serve it with gravy and currant jelly, an 
 melted butter if you like. ; 
 
 LEvERET en Caisse.*—Take two small, 
 or one good-sized leveret, cut in pieces, 
 as for czvet ; put into a stewpan a quar- 
 ter of a pound of butter, two ounces of 
 grated bacon, a dozen shalots, as many 
 mushrooms, and some parsley, all chop- 
 ped small; season it with anit: pepper, 
 nutmeg, and other spice, a clove of gar- 
 lic pounded, and a bay-leaf; put to this 
 a bottle of white wine, and reduce till 
 the herbs give out the butter again ; then 
 put in the pieces of hare, and stew it with 
 
 re over and under for half an hour, then 
 take them out, and lay them on a dish; 
 put twospoonsful of reduced espagnole to 
 the herbs, and when pretty thick, pour it 
 over the leveret, and leave it to cool; in 
 the meanwhile oil six sheets of paper, on 
 one of which lay thin slices of bacon ; 
 then put the cold leveret in as square a 
 form as you can, with all the seasoning, 
 
 cover it with bacon, and the five sheets 
 
 of paper, so folded, over the edges (still 
 preserving the square shape) that none 
 of the ees or saticé may escape, tie 
 
LEV 
 
 hour pefare anne put it 
 
 ‘gridiron, over a slow fire; be care- 
 ful that the paper does not burn; when 
 sufficiently done, take off the thread and 
 one sheetof the paper; make a small 
 square opening, into which pour a re- 
 duced espagnole. 
 
 Leveret in Caul.— Bone a leveret, 
 and fill it with a good forcemeat, wrap it 
 in a caul, fasten it on the spit, baste with 
 butter, and when done, serve it with a 
 sauce piquante. le 
 
 Levenen au Chevreuil.—Singe a good- 
 sized leveret over a charcoal fire, lard 
 and lay it for three or four hours in 
 warm water, vinegar, butter, flour, salt, 
 pepper, parsley, shalots, thyme, bay-leaf, 
 basil, sliced onions, jemon-peel and 
 cloves ; fasten iton the spit, put it to the 
 fire, basting it with the above marinade : 
 strain what remains of it, add a little cul- 
 
 it up, and an 
 
 lis, and serve in a boat, when the leyeret 
 
 is done, 
 LEVERETS, Collops of.* — Take the 
 meat from the bones of a cold roast leve- 
 ret, mince it.as fine as possible, with a 
 slice of lamb or veal blanched; put it 
 into a saucepan, with a piece of butter 
 roUed in flour, and a_little veal gravy, 
 give it a fewj turns: injthe meantime, 
 roll cut some pufl-paste very thin; cut 
 it into pieces the size of a crown-plece ; 
 moisten one half of the number, lay a 
 little of the above preparation on each} 
 and cover them wit 
 of the pieces; fasten the edges together, 
 and fry them either in lard or butter. 
 * Leveret, Cutlets of.—Take the fillets 
 from a leveret, cut out as many ribs as 
 you have fillets, and stick a bone in 
 each; lay them ona dish that will bear 
 the fire, with a little broth, sweet herbs, 
 mushrooms, pepper, salt, and a piece of 
 butter; cover, and set the dish on the 
 fire; stir them two or three times, when 
 done, serve them with a rich cullis. _ 
 Luvener Fillets Bigarré.*—Take eight 
 leveret fillets, trim and bread the four 
 smallest ; have some breasts of fowl cut 
 in semicircles, slit the four larger fillets, 
 and put one of the semicircles in each, so 
 as toform a J; broil the four breaded 
 fillets, and fry the four others lightly in 
 butter; dish them alternately en cou- 
 vonne, With a purée of mushrooms in the 
 middle; glaze, and serve them. 
 ~ Lryerets’ Fillets Fried.* —Take six 
 fillets of leveret, cut each into three 
 pieces, and these again in two, by which 
 you will have eighteen pieces: make a 
 farce the same as for hare; split each 
 piece in half; beat them with the handle 
 of a knife; season with salt and pepper ; 
 spread the farce over, and roll them up, 
 to about the size of a finger ; bread them 
 
 ( 518 ) 
 
 the remaining haif 
 
 
 
 LV» 
 
 twice, the last time with egg, and fry 
 them ; drain, and serve them with a clear 
 aspic sauce. Set 
 Leverets (Fillets) Tourte of.—Cut the - 
 meat off the leyeret into small pieces, 
 each of which roll in grated bacon, salt 
 and pepper} prepare your crust, lay a. 
 little butter on it; then put the meat 
 with more butter, a slice of ham, a bunch 
 of sweet herbs, and lay slices of bacon 
 over the whole; cover and bake the: 
 tourte ; when done, open it, take out the: 
 bacon, ham, and herbs: make a sauce 
 with the bones and some cullis, pour itr 
 in, lay on the top of the ¢ourde, and serve 
 it. . 
 LeveretT, Gravy of.*—Cut some bacon 
 into dice, put it into a saucepan with some 
 small onions, mushrooms, parsley, thin 
 slices of veal, alittle pepper and salt, 2 
 glass of stock, the same of white wine, 
 two tarragon leaves, and a little lemon; 
 lay a leveret cut in pieces on these ; 
 cover the saucepan close, and let it stand 
 for thre or four hours on a slow fire ; then 
 take out the leveret, cut the meat from 
 the bones, press out all the gravy until 
 nothing remains but the dry fibres ; take 
 off whatever fat may be on it, and strain 
 the gravy for use. ; 5 
 LIAISON.—Tihickening it is usually 
 done with the yolks of eggs. 
 LIQUORICE Paste. — Scrape and 
 bruise a quarter of a pound of liquorice- 
 root, and boil it in a little water 1ill it is 
 much reduced ; let it stand to settle, and 
 pour it clear off, and dissolve in it half an 
 ounce of gum-dragon: when thoroughly 
 dissolved, sift it in a linen bag, and 
 mix sugar with it till it is brought to 
 the consistence of a paste; then cut it 
 into what flowers or designs you think 
 
 proper. 
 
 LIVERS in Caul.— Bake the lean 
 livers of pullets, capons, geese, turkies, 
 &c., with marrow, and bacon, veal sweet- 
 breads, mushrooms, and truftles, some 
 lean dressed ham, some onion and_par- 
 sley; when it is well minced, mix it with 
 yolks of eggs to bind it; take the cau] of 
 a calfor sheep, and cut it into pieces, 
 according to the size you. would -have 
 them ; lay some of the farce on the piece 
 of caul, and a fat liver upon that, then 
 some more forcemeat, then another liver, 
 then forcemeat, and so on till you have 
 laid all; put the caul on a sheet of paper, 
 and fry it in boiling lard, or bake them in 
 an oven in a pasty-pan: when they are 
 done, drain away the fat, lay them in a 
 dish, warm a little gravy, season with 
 salt and pepper, and pour it over the 
 livers; adda squeeze of orange or lemon 
 
 juice, and serve. 
 
 Livers (Fag), Collops of.*—Pound some 
 
 
 

 
 
 
 game thickness as the bread, smooth 
 
 LIV 
 
 fat livers with beef marrow, fine herbs, 
 shred small, salt, and spices; mix them 
 together with cream, or yolks of eggs; 
 rojl out some puff-paste, cut, fill, an 
 finish the collops in the same manner as 
 collops of leveret. 
 
 . Livers (Fat) Garniture.*—Take six 
 fat livers, from which take the bitter 
 parts, trim them carefully, so that they 
 do not burst; then lay them in water to 
 get rid of the blood, and scald them the 
 same as cocks’-combs; stew the livers 
 between slices of bacon, in a rich mire- 
 poix; when done, lay them aside till 
 wanted for garniture. 
 
 Liver (Fat) Loaf.*—Weigh a pound 
 of fat livers, ten ounces of panada, and 
 eight of fresh butter, or grated bacon}; 
 pound the panada, then add the butter to 
 it, and pound them together ; take them 
 out of the mortar, in which pound the 
 livers, after a time put the other ingre- 
 dients to it, and beat the whole well for 
 a quarter of an hour, mixing with it by 
 degrees, the yolks of five eggs, an ounce 
 of spiced salt, two spoonsful of fine herbs, 
 done ‘up in butter, and one of velouté ; 
 rub this farce through a quenelle sieve 
 into a pan; add to it two ounces of calf’s 
 udder, two of tongue, @ /’écarlate, and 
 two. of truffles all cut. into dice; line a 
 plain circular mould with thin slices of 
 bacon, make them very smooth, and put 
 the farce into it. 
 
 Liver (Fat) Toasts. — Make a farce 
 with some bread soaked in cream, truf- 
 fles, one or two fat livers, marrow, shalots. 
 all well pounded, and mixed with shred 
 parsley, pepper, salt and eggs; cut some 
 slices of crumb of bread, about half an 
 inch thick; spread the farce on, of the 
 
 them with a knife dipped in whites of 
 eggs, strew bread crumbs over, and fry 
 them; serve with any clear sauce under 
 them. 
 Livers(Fat) Tourte of. —Put the crust 
 upon a pie-dish in the usual manner, and 
 lay pounded bacon at the bottom ; season 
 the livers and place them on the bacon ; 
 cover them with butter, a bunch of sweet 
 herbs, one slice of ham, and _a few of 
 bacon; cover, and bake it. The ham, 
 bacon, and herbs rnust be taken out when 
 it is done, drain off the fat, and poura 
 ragout of cock’s-combs in, and serve. 
 Livers (Fish) Toasts.—Mince the 
 livers of any kind of fish, and having 
 mixed them with shred parsley, shalots 
 and capers, pepper and salt, set it on the 
 fire with a bit of butter, and letitsimmer 
 for some time; in the mean time takesome 
 slices of crumb of bread, cut them into 
 what shape you please, fry them in but- 
 ter, and when the livers are cold, spread 
 
 (319 ) 
 
 
 
 
 
 
 
 LIV 
 
 the preparation on the bread with fillets 
 of anchovies laid in cross-bars over ft; 
 baste them with melted butter, strew 
 bread crumbs over, place them on a, 
 baking plate, and bake them for half an — 
 hour. Serve the toasts with melted but- 
 ter and lemon juice. “ 
 
 Livers with Mushrooms.—Take the 
 livers of any sort of tame fowls, and 
 when they are cleared from the galls, 
 put bards of bacon at the bottom of a 
 baking-pan, and lay the livers upon 
 them ; season the livers and cover them 
 with bards of bacon; bake them in a 
 moderately heated oven; wash and pick 
 some mushrooms, dry them over a stove, 
 then lay them in a dish with a little 
 bacon and vinegar; then toss some slices 
 of ham in boiling lard, with a bunch of 
 savory, and a pinch of flour; moisten it 
 with some veal gravy ; when the mush- 
 rooms and livers are well drained, boil 
 them in the same sauce, skim off the fat, 
 and serye them up hot. . 
 
 Liver and Parsley Sauce.—Wash the 
 liver (which should be quite fresh) of a 
 fowl or rabbit, and boil it for ten minutes, 
 in five table spoonsful of water; chop it 
 fine, or pound or bruise it in a small 
 quantity of the liquor it was boiled in, 
 and rub it through a sieve; wash about 
 one-third its bulk of parsley leaves, boil 
 them in a little boiling water with a tea 
 spoonful of salt in it; lay it on a. hair 
 sieve to drain, and chop it very fine; mix 
 it with the liver, and put it intoa quarter 
 of a pint of melted butter, and warm it 
 up; do not let it boil. 
 
 Livers au Ragovt.—Take the liver of 
 a turkey and the livers of half a dozen 
 fowls, clean them, and take the greatest 
 care not to break the galls, for if the 
 livers are bitter the dish will be spoiled ; 
 put them into cold water, and then put 
 the livers of the fowls into a saucepan, 
 with rather more than a quarter of a pint 
 of gravy, a spoonful of catsup, a spoonful 
 of pickled mushrooms, a piece of butter 
 rolled in flour, and some salt and pep- 
 per; stew them gently ten or twelve 
 minutes ; nicely broil the turkey’s liver, 
 lay it in the middle of the dish, place the 
 stewed liver round it, and pour the sauce 
 over. 
 
 Liver Sauce.—Take the livers of poul- 
 try, or game, chop them very small, with 
 parsley, scallions, tarragon-leaves, and 
 shalots. Soak them in a little butter 
 over the fire, and then pound them, add 
 cullis stock, pepper and salt; give the 
 whole a boil with two glasses of red wine, 
 coriander, cinnamon, and sugar; reduce 
 and strain it. Thicken with a, bit of 
 butter rolled in flour. Serve it in a 
 
 sauce-boat. 
 
LOB 
 
 Liver Sauce for Boiled Chickens.— 
 Boil the livers till you can bruise them 
 with the back of a spoon, mix them in a 
 little of the liquor they were boiled in; 
 melt some butter very smooth and put 
 to them; add a little grated lemon peel, 
 and boil all up together. 
 
 LIVERNOISE.—This sauce is only a 
 Macédoine, made with Espagnole instead 
 of béchamelle ; reduce a few carrots and 
 turnips to a glaze, and add them to the 
 pang f give taking care that it does not 
 
 oil. 
 LOAF @ la Duchesse.—Blanch and 
 pound two ounces of pistachio nuts, half 
 a pound of sweet almonds, two ounces of 
 dried lemon chips, and half a_pound of 
 sugar: when all these are reduced toa 
 paste, mix it with the yolks of six eggs, 
 add the whites well beaten; form into 
 the shape of a loaf, place it in a but- 
 tered dish, and bake it in a slow oven: 
 when done, glaze, and strew nonpareils 
 over It. 
 
 Loar, Spanish.—Scoop out the crumbs 
 from half a dozen crusty rolls, and fill 
 them with any sort of cream you may 
 think proper; soak them in Spanish 
 wine for a short time; sprinkle flour 
 over and fry them}; glaze them before 
 they are sent to table. 
 
 Loar en Surprise.—Scoop out the 
 crumb from a crusty French roll, dry 
 the crust a minute in the oven, glaze 
 and replace it to dry ; when cold, fill it 
 with blancmange; put it on ice, and 
 when the blancmange is quite firm, 
 place it on a dish for table. This should 
 be done either with one large French 
 brick, or three or four rolls. 
 
 LOBSTERS, to Choose.—The heaviest 
 are considered the best, and it is prefer- 
 able to boil them at home. If they are 
 quite fresh, the claws will have a strong 
 motion when you put your finger on the 
 eyes and press them. When you buy 
 them ready boiled, try whether their 
 tails are stiff and pull up with a spring, 
 otherwise that part will be flabby. The 
 cock-lobster may be distinguished from 
 the hen by the narrow back part of the 
 tail, and the two uppermost fins within 
 it are stiff and hard; but those of the 
 hen are soft, and the tail broader. The 
 male, though generally the smallest, has 
 the highest flavour, the flesh is firmer, 
 and the colour when boiled is a deeper 
 red. They come in about April, and 
 remain in season till the oysters return. 
 Hen lobsters are preferred for sauces, 
 on account of their coral. 
 
 Lossters, to Botl.—Put on a fish-ket- 
 
 tle, with water salted in the proportion | 
 
 of a table-spoonful of salt to a quart of 
 water, and when it boils put in the lob- 
 
 ( 320 ) 
 
 ster, and keep it boiling briskly from half 
 an hour to an hour, according to the size 
 of the lobster; wipe off all the scum 
 
 LOB 
 
 from it, and rub the shell with a very 
 
 little butter or sweet oil; break off the 
 great claws, crack them carefully in each: 
 
 joint, so that they may not be shattered, 
 and yet come to pieces easily; cut the 
 tail down the middle, and send up the 
 body whole. 
 
 -Lossters Broiled.—When the lobsters 
 are boiled, split their tails and chines, 
 crack the claws, pepper and salt them ; 
 take out their bodies, and what is called 
 the lady; then put them again into the 
 shell, and then on the gridiron over a 
 clear fire, also the tails and claws; baste 
 them with butter, and serve them with 
 melted butter for sauce. 
 
 Lozsters Buttered.—Boil them, take 
 out the meat, cut it into pieces, put to it 
 a little gravy, the inside of the lobster, 
 and the spawn bruised ; add a very little 
 white wine, pepper, salt, nutmeg, lemon- 
 peel grated, a piece of butter rolled in 
 flour, and a little lemon-juice ; stir this 
 together, let it boil up; quarter the 
 chine, season it with pepper and salt, and 
 broil it ; lay it on the dish on the rest. 
 Garnish witk sliced lemon. 
 
 Logster Cake.—Pound the meat of 
 two boiled lobsters with the lean of raw 
 
 ham, some beef marrow, the yolks of four . 
 
 eggs, a bit of bread soaked in cream, a 
 
 a little mace pounded, cayenne pepper, 
 
 and salt. Colour the whole with lobster 
 oa then line a mould with thin 
 slices of fat bacon, press down the mix- 
 ture into it, cover with bards of bacon, 
 and put on the cover of the mould ; and 
 then put it into the oven, let it bake an 
 hour and a half, and Jet it stand till cold ; 
 turn it out of the mould, take the fat 
 away, and serve the cake up, either mo- 
 delled or plain, with some savory jelly 
 round it, ey Pe 
 
 Lossrers, Curry of.—Take them from 
 their shells, and lay them in a pan, with 
 a small piece of mace, four spoonsful of 
 veal gravy and four of cream; rub one 
 or two tea spoonsful of curry-powder 
 quite smooth, one tea spoonful of flour, 
 and one ounce of butter; simmer for an 
 hour’ squeeze in the juice of half a 
 lemon, and add salt. 
 
 Lozssters in an Italian Salad.—Take 
 two lobsters, cut them in pieces by tak- 
 ing off the claws and tail, each of which 
 split in two; the spawn rub through a 
 dry sieve to garnish the salad, made in 
 the following manner:—wash two or 
 three cabbage-lettuces, take away the 
 stalks, cut them in large shreds, slice a 
 beet-root and a cucumber; wash, pick, 
 and cut into long shreds, four anchovies, 
 
f 
 | 
 ] 
 | 
 | 
 
 eee 
 
 
 
 UREA, ae te i ad pr 
 
 LOB 
 
 chop some tarragon and chervil, two 
 boiled eggs, the yolks and whites chopped 
 Separately ; if you have any cauliflowers 
 or French beans, boil and put them with 
 the other things to garnish: having 
 every thing prepared, place the lettuces 
 in the centre of the dish ina heap, and 
 place the lobster and other things ac- 
 cording to your taste, and just before 
 you serve, garnish it with [talian salud 
 SAUCE» 
 
 Logsrers toMarinate.—Halfboil them, 
 take out the meat and lard the tails with 
 a salted eel : then cut the tails longways, 
 and fry them in oil; makea sauce with 
 white vinegar, salt, pepper, cloves, mace, 
 sliced ginger, parsley, sage, winter sa- 
 vory, sweet marjoram, the tops of rose- 
 mary and ‘thyme, and some bay leaves ; 
 dish the lobsters, and pour the sauce 
 over them ; lay upon them three lemons 
 cut in slices, and run it all over with 
 butter. 
 
 Logster Patties.—Sheet your patty- 
 
 - pans with puff paste, and put a small 
 
 piece of crumb of bread into each ; then 
 
 cover them with more paste, trim round 
 the pan, wash the tops of the paste with 
 
 egg, and bake them of a light colour. 
 When they are to be served, take out 
 the bread and fill them with lobster 
 chopped; add to them a little strong 
 eonsommé of veal, a small quantity of 
 flour, lemon-juice, cayenne pepper, a bit 
 of lemon-peel, a shalot chopped fine, 
 an anchovy rubbed through a sieve, and 
 mixed over the fire for five minutes. 
 The lobsters should be half boiled before 
 they are chopped for the patties. 
 _Losster, Petits Patés of.*—Take some 
 light puff-paste, roll it out thin, and cut 
 it into pieces with a circular paste-cut- 
 ter; lay them as smoothly as possible in 
 small copper drum-shaped moulds ; take 
 the tails of two lobsters, cut the meat 
 into small pieces, which put into some 
 béchamel ; when well heated fill the 
 petits pdtes, cover, dorez, and bake 
 them. As soon as they are done, take 
 them out of the moulds, and serve them. 
 Lossters to Pickle.—Boil your lob- 
 sters in vinegar, white-wine and salt; 
 then take them up, and put into the 
 liquor all sorts of sweet herbs, cloves, 
 pepper, and mace ; then put in the lob- 
 sters again, boil them all together; when 
 completely done, take them out and put 
 
 ~ them into a barrel or vessel just large 
 
 enough to hold them; pour the liquor 
 over them, and set them by for use. 
 Losster Pie.—Boil two or three lob- 
 sters, take the meat out of the tails, and 
 cut it into pieces. Then take out all the 
 spawn, and the meat from the claws; 
 beat it well in a mortar, and season it 
 
 ( 821 ) 
 
 LOB 
 
 with pepper, salt, two spoonsful of vine- 
 gar, and a little anchovy liquor. Melt 
 half a pound of fresh butter with some 
 bread crumbs grated very fine, and the: 
 yolks of ten eggs. Puta good puff paste. 
 over the dish, lay in the tails, and then 
 add the rest of the meat onthem. Put: 
 on the lid, and bake it in a slow oven. 
 
 Lossters Potted.—Take out the meat; 
 as whole as you can, split the tail, and re= 
 move the gut; ifthe inside is not watery; 
 add that. Season with mace, nutmeg,: 
 white pepper, salt, and one or two cloves, 
 in the finest powder. Puta little butter 
 at the bottom of the pan, and the lob- 
 sters smooth over it, with bay-leaves be-. 
 tween; cover it with butter, and bake it 
 gently. When done, pour the whole on 
 the bottom of a sieve, and with a fork 
 lay the pieces into potting-jars, some of 
 each sort, with the seasoning about ite 
 When cold, pour clarified butter over it, 
 but not hot ; it will be good the day after 
 it is done, and if very highly-seasoned 
 and thick-covered with butter, will keep 
 some time. Potted lobster may be used 
 cold, or as a fricassee, with cream sauce. 
 
 Losster @ la Remoulade.* — Break, 
 the shell, open the back, take out all 
 the inside, and put it into a china ba- 
 sin, mix a dessert spoonful of mustard, 
 parsley and shalots, shred small, salt, 
 pepper, and the coral: stir these toge- 
 ther well, with some oil and vinegar; 
 put your lobster on a dish, and the above 
 mixture or remouwlade ina sauce-boat. | 
 
 Lozster Roasted.—More than half boil 
 it, take it out of the water; while hot, 
 rub it well with butter, put it ina Dutch 
 oven, baste it well till nicely frothed ; 
 serve with melted butter. 
 
 Logsrer Sauee. — Put the coral or 
 spawn of a lobster into a mortar, with a 
 bit of butter, and well pound it; then rub 
 it through a fine hair sieve; put some 
 butter sauce into a stewpan, and the 
 coral of the lobster: set it on the fire till 
 it is very hot, and looks perfectly smooth 
 and red, if not smooth pass it through @ 
 tammy: then put in the meat of the lob- 
 ster, cut into small dice; make it very 
 hot, squeeze in a little lemon-juice, and 
 serve it to table. 
 
 Lozster Sauce. — Pound the coral, 
 pour upon it two spoonsful of gravy 3 
 strain it intosome melted butter ; then 
 put in the meat of the lobster, give it all 
 one boil, and add the squeeze of a lemon. 
 You may, if you choose, add two ancho- 
 vies pounded. 
 
 LogsTEr in a Savory Jelly.— Make a 
 good aspic jelly, being very clear, and the 
 mould ready in ice, half fill it with the 
 jelly, and when it is set, lay some ancho- 
 vies, shredded fine, in what form you 
 
LOB 
 
 please, on the jelly, then your lobster, 
 cut the same as for salad, over it; fill the 
 mould with the remainder of the jelly, 
 and when set serve it fora second course, 
 entrée, orasupper dish, — 
 
 _ Lossten (Collops of) in the Shell.*— 
 Cut the lobster in two, without breaking 
 
 the shell, take out all the meat, and cut } 
 
 it into dice, take out all the inside of the 
 lobster and clean the shell. Put two 
 spoonsful of velouté, a little butter, salt, 
 and cayenne pepper into a saucepan, and 
 stir it over the fire: when quite hot, put 
 in the minced meat, and the inside; 
 and pour the whole together into the 
 shell; smooth it over witha knife, strew 
 bread-crumbs over, baste it with clarified 
 butter, make it very hot, and colour it 
 with a salamander. 
 Losster, Small Timbales of. — Take 
 the white meat from a couple of small 
 lobsters, cut it into dice ; mix twospoons- 
 ful of béchamel with a quarter of a pound 
 
 of fresh butter, a little shred parsley, a | 
 
 tea-spoonful of cavice, and half a spoun- 
 ful of elder vinegar ; make it hot, but not 
 boiling ; put in the lobster, season with 
 pepper and salt, fill some small custard 
 moulds with this, and serve hot. 
 Losster Soup-—Boil three fine young 
 hen lobsters; when cold, split the tails 
 take out the meat, crack the claws, an 
 cut the meat into pieces; take out the 
 coral and soft parts of the body, bruise 
 part of the coral in a mortar, pick out 
 the meat from the chines, bruise part of it 
 with the coral, and with this make force- 
 meat-balls, seasoned with mace or nut- 
 
 meg, grated lemon-peel, anchovy, and | 
 
 cayenne; pound these with the yolk of 
 an egg. 
 _ Have three quarts of veal stock ; bruise 
 the small legs and the chine, and put 
 them into the stock to boil for twenty 
 minutes; then strain it, and to thicken 
 it, take the fresh coral and bruise it in 
 a mortar with a little butter and flour, 
 rub it through a sieve, and put it to the 
 soup with the meat of the lobsters and 
 the rernaining coral; let it simmer very 
 gently for ten minutes; do not let it boil, 
 or its fine red colour will immediately 
 fade; pour it intoa-tureen, add the juice 
 of a lemon, and a little essence of an- 
 chovy..: 
 _ Lossters, to Sfew.—Put the lobster 
 into a stewpan, with vinegar, claret, but- 
 ter, suet, and nutmeg; stew it rather 
 dry, and then take it upand lay it ina 
 dish; pour butter over it, and garnish 
 with slices of lemon. 
 
 Losstrer, Stewed (a very high Relish). 
 Pick the lobster from the shell, and 
 put the coral into a dish that has a lamp, 
 
 ( 522 ) 
 
 or walnut catsup, a small quantity : 
 | salt and cayenne, and a spoonful of port; 
 stew the lobster, cut into bits, in the 
 | gravy as above. 
 
 
 
 MAC 
 
 and rub it down with a bit of butter, two 
 spoonsful of any sort of gravy, one thes 
 
 + 
 
 M. 
 
 MACARONI.*—Put a piece of butter, 
 half a pound of macaroni, an onion stuck 
 with two cloves, and a little salt into 
 hot water, boil them for three quarters 
 ofan hour, and then, if the macaroni is 
 flexible, take it out and drain it well. 
 Put it into another saucepan with two 
 ounces of butter, three of grated Parmie- 
 san cheese, four of Gruyere, also grated, 
 a little pepper and nutmeg; toss up the 
 whole together, adding two or three 
 spoonsful of cream; and when done, put 
 iton a dish, and serve it very hot. 
 
 Macaroni, dressed Sweet.—Boil two 
 ounces of macaroni ina pint of milk, with 
 a bit of lemon-peel, and a good bit of 
 cinnamon, till the pipes are swelled to 
 their utmost size without breaking, Lay 
 them on a custard-dish, and pour a ¢us- 
 tard over them hot. Serve colde” 
 
 Macanont, au Gratin.* — Lay fried, 
 bread pretty closely round a dish, boil 
 your macaroni in the usual way, and 
 pour it into the dish ; smooth it all over, 
 and strew bread-crumbs on it, then a 
 pretty thick layer of grated Parmesan 
 cheese ; drop a little melted butter on it, 
 and colour it with a salamander. j 
 Macaroni @ la Napolitaine.*—Boil 
 
 | two pounds of macaroni fur halfan hour, 
 
 in salt and water; then put it into a cul- 
 lender to drain. Take three quarters of 
 a pound of Parmesan cheese grated ; put 
 a layer of macaroni in a deep dish or 
 tureen, and on it a layer of macaroni 
 
 the cheese, and so on, alternately, till 
 both are used up, making the Parmesan 
 the top; pour over it some gravy, 
 a Vétouffade ; melt half a pound of fresh 
 
 ‘butter, and put on the whole. Serve it 
 
 very hot. 
 
 Macaroni and Parmesan Cheese Sutp. 
 —Take a quarter of a pound of macaroni, 
 boil it till tender in a quart of veal stock 5 
 then add three ounces of grated Parmesan 
 cheese, a little pounded mace, five pints 
 more of veal stock ; boil all together five 
 minutes, and rub it through a tammy $ 
 then boil it again for ten minutes, skim 
 it, season it with salt and cayenne pep- 
 per to the palate; and add a Maison with 
 the yolks of four eggs, and some cream. 
 Macaroni, Potage of.*—Take half a 
 pound of macaroni, break it in small 
 

 
 MAC 
 
 pieces, boil and drain it, dress it in a 
 consommé, similar to that for mock tur- 
 tle soup; pour it into your tureen, and 
 serve grated parmesan separately, ~~ 
 Macaroni Pudding.—Take an ounce 
 or two of the pipe sort of macaroni, and 
 simmer it in a pint of milk, and a bit of 
 lemon-peel and cinnamon, till tender ; 
 put it into a dish, with milk, three eggs, 
 ut only one white, some sugar, nutmeg, a 
 spoonful of almond 
 of raisin wine; lay a nice paste round the 
 edge of the dish, and put it in the oven 
 to bake. 
 If you choose you may putina layer 
 of orange-marmalade, or raspberry-jam : 
 in this case you must not put in the al- 
 mond-water, or ratafia, you would other- 
 ‘wise add to flavour it. 
 
 _ Macaroni (to Serve).—Simmer it in a 
 little stock, with pounded mace and salt. 
 When quite tender, take it out of the 
 liquor, lay it in a dish, grate over ita 
 good deal of cheese, then over that put 
 bread grated very fine. Warm some but- 
 ter without oiling, and pour it from a 
 boat through a little earthen cullender all 
 over the crumbs, then put the dish ina 
 dutch oven to roast the cheese, and 
 brown the bread of a fine colour. The 
 ‘bread should be in separate crumbs, and 
 look light. 
 
 Macaroni (fo Serve).—Wash it well, 
 and simmer it in half milk, and half of 
 veal or mutton stock, till the macaroni 
 is tender; then take a spoonful of the 
 Jiquor, put to it the yolk of an egg, beaten 
 in a spoonful of cream; just make it hot 
 to thicken, but do not let it boil; pour it 
 over the macaroni,and then grate fine old 
 cheese all over it, andadd bits of butter; 
 brown it nicely with the salamander. 
 
 Macaroni Soup.—Boil a pound of the 
 best macaroni in a quart of good stock 
 till it is quite tender ; then take out half, 
 and putitintoanother stewpan. To the 
 
 _remainder add some more stock, and 
 ‘boil it till you can pulp all the macaroni 
 through a fine sieve. Then put it to the 
 two liquors, adding a pint cr more of 
 boiling hot cream, the macaroni that was 
 first taken out, and halfa pound of grated 
 Farmesan cheese; make it hot, but do 
 not let it boil; serve it with the crust of 
 French roll, cut into small pieces. 
 
 Macaroni Sfewed.—Boil a quarter of 
 _a pound of macaroni in beef stock, till 
 nearly done; then strain it, and add a 
 gill of cream, two ounces of butter, a 
 table-spoonful of the essence of ham, 
 three ounces of grated Parmesan cheese, 
 and a little cayenne pepper and salt; mix 
 
 them over.a fire for five minutes, then 
 put it on.a dish, strew grated Parmesan 
 
 ( 323 ) 
 
 -water, and half a glass’ 
 
 MAC 
 
 cheese over it, smooth it over with a 
 knife, and colour it with a very hot sala- 
 mander. ; 
 
 Macaroni, Timbale of.*—Take some 
 puff paste, roll it thin, and cut it into 
 narrow bands; twist each into a kind of 
 cord, which place round the insides of 
 buttered moulds, snail fashion ; fill eack 
 mould with macaroni, cover the tops 
 with grated bread, and Parmesan cheese 
 (equal quantities of each); put the tim- 
 bales into a warm oven, and bake them 
 three quarters of an hour; then turn 
 them on a dish, and serve. 
 
 Macaroni Timbale of au Chasseur.*— 
 
 Prepare the macaroni as for the time 
 bale, putting filets of larks, dressed in 
 espagnole travuillé, and a fumet of game, 
 instead of the velouté and gravy. The 
 rest of the operation is the same as fime- 
 bale of macaroni. 
 
 Macaroni Timbale of, 4 la Mariniére,* 
 —Cut the filets of a middling sized sole, 
 and fry them lightly in butter; blanch 
 two carp roes, and take about a dozen 
 very red cray-fish tails; prepare your 
 macaroni as directed (see timbale of 
 macaroni), with the addition of two 
 spoonsful of échame! maigre, and four 
 ounces of cray-fish butter, and only half 
 the usual quantity of plain butter. When 
 done, put abouta quarter of it in the ¢im- 
 bale, and on it the two carp roes, half 
 the cray-fish tails, and as many fine 
 white mushrooms; cover these with a 
 third of the macaroni, upon which lay 
 the jilets of sole, the remainder of the 
 tails, and six white mushrooms. Pour 
 the rest of the macaroni on this, and 
 finish as directed. See the recipe above- 
 mentioned. 
 
 Macanont Tourte au Zéphyr.—Scald 
 about half a pound of macaroni; drain, 
 and then boil it in some good stock ; 
 when quite tender, add to it a proper 
 quantity of grated Parmesan cheese, and 
 veal cullis, put it into a towrte au zéphyr 
 (see the article), and serve. 
 
 MACAROONS.— Take a pound of 
 sweet almonds blanched, and _ nicely 
 pounded, add a little rose- water to pre- 
 vent their oiling ; add a pound of sifted 
 sugar, then whisk the whites of ten eggs 
 to asolid froth, and add to the above; 
 beat all together for some time. Have 
 ready wafer paper on tin plates, drop the 
 mixture over it separately, the size ofa 
 shilling, or smaller ; sift over them a lit- 
 tle sugar, and bake them. 
 
 Macaroons Bitter Ice Cream.*—Take 
 a quarter of a pound of bitter macaroonr, 
 pound them, and having prepared the 
 cream, eggs, and sugar, in the usual 
 way (see zce cream) ; add the macaroon 
 
MAC 
 
 - ‘powder, boil, strain, and finish, as therein 
 pret cGs la aa 
 
 Macaroons F’lled.*—Takesome sweet 
 macaroon paste, and lay the cakes on 
 wafer, quite round; when all are done, 
 have a round stick (about an inch in dia- 
 meter), and make a hollow in the centre 
 of each; bake them as usual, till yellow, 
 and crisp; then take them out, and put 
 in the hollows preserved cherries, rasp- 
 berries, or some jelly ; and instead of 
 detaching the macaroons from the paper, 
 cut it close round the edges. 
 
 Macaroon (Filled) Tart of.*¥—Cement 
 together as many sheets of wafer-paper 
 as will be sufficient to cut a piece the 
 size of a dish; spread over its surface 
 sweet macaroon paste, about a quarter 
 of an inch thick; on this place a border 
 of almond-shaped macaroons round the 
 edge ; then lay them in diagonal lines 
 over the whole; cross these again, so as 
 to form atreillis over the surface, taking 
 care to make the points touch neatly; 
 when the whole is covered, put it on 
 a tin in a moderate oven, and bake 
 it three quarters of an hour; then take it 
 out, and garnish the spaces between the 
 macaroons with various preserved fruits. 
 
 Macaroons a la Portugaise.*—Take 
 six ounces of potatoe flour, a pound of 
 sweet almonds, a pound and a,quarter of 
 sugar. and the whites of twelve eggs. 
 Blanch and pound the almonds; beat 
 the eggs toa snow, then mix them with 
 the almonds, add afterwards the sugar 
 and flour; beat the whole up well, and 
 put the preparation into small paper 
 cases, and bake them like other 
 biscuits. 
 
 Macaroons, Sweet.*—Blanch a pound 
 of sweet almonds, throw them into cold 
 water for a few minutes, lay them in a 
 napkin to dry, and leave them for twenty 
 four hours; at the end of that time, 
 pound them, a handful at a time, adding 
 occasionally some white of egg, till the 
 whole is reduced to a fine paste; then 
 take two pounds of the best lump-snyar, 
 pound and sift it, then put it to the al- 
 monds, with the grated rinds of two 
 lemons; beat these ingredients together 
 in the mortar, adding one at a time, as 
 many eggs as you find necessary to 
 moisten the paste, which should ke thin, 
 but not too much so, as in that case it 
 would run ; your paste being ready, take 
 out a little in a spoon, and lay the maca- 
 roons on sheets of white paper either 
 round or oval, as you please; lay them 
 at least an inch apart, because they 
 spread in baking, and if put nearer would 
 touch. The whole of your paste being 
 used, place the sheets of paper on tins 
 
 ( 324) 
 
 MAC 
 
 in a moderate oven for three quarters of 
 an hour, ae 
 This kind of cake requires great care 
 and attention; it will be well therefore 
 to take notice of the following rules: 
 1. To mind that the almonds are per- 
 fectly dry before you begin to pound 
 them. 2. Take great care that not a 
 particle of the yolk is mixed with the 
 white of egg, which would entirely spoil 
 the colour of the macaroons, and prevent 
 their rising in the oven; to ayoid this, 
 open each separately, and if perfectly 
 fresh, divide the yolk and white with great 
 care. 3, The oven must be no more than 
 moderately heated, nothing being more 
 liable to burn than almonds and sugar ; 
 by the Jeast negligenee in this respect, 
 the surface would be burned, whilst the 
 inside would remain unbaked. The best 
 method to obviate any mischief of this 
 sort :— put two or three macaroons into 
 the oven to try it; leave them in the 
 usual time; and if, when you take them 
 out, they are of a clear yellow, the oven 
 is properly heated, and the whole of the . 
 macaroons may then be put in. 
 ~Macaroons (Spiced).*—Take a pound 
 of sweet almonds, and two pounds of 
 sifted sugar; make your paste as usual}, 
 to which adda spoonful of powdered cin- 
 namon, six or eight cloves, also pounded, 
 some preserved lemon and orange-peel 
 (of each a spoonful), chopped small, and 
 the grated rind of two lemons; mix 
 them all together in the mortar, and 
 then lay your macaroons as usual, and 
 bake them with equal care. . 
 Macaroons (Spiced) Tart of.* — Join 
 together as many sheets of wafer- paper 
 with water as you may judge necessary, 
 to cut it to the size of a dish; lay itona 
 sheet of white paper, cover it with the 
 spiced macaroon paste, about an inch 
 thick 5 put it in the oven, and bake it of 
 a clear brown. In the mean while, boil 
 @ quarter of a pound or six ounces of 
 sugar with some orange-flower water 
 until, on dipping the skimmer into, an 
 shaking it in the air, the sugar flies off 
 in small bottle-shaped pieces; as soon 
 as the tart is baked, pour the sugar over 
 it pretty thickly; replace it in the 6ven 
 to dry the sugar, which should re- 
 semble icing; in a few minutes take it 
 out and lay it in a large dish. 
 MACEDOINE.*—Take as many ¢ar- 
 rots and turnips as you think necessary. 
 cut them into pieces, blanch and boil 
 them in a little consommé ; reduce them 
 toa jelly. Take the following vegetables, 
 young peas and beans, French beans, 
 cut into lozenges, cauliflowers, artichoke 
 bottoms, cucuinbers, asparagus heads, 
 

 
 MAC 
 
 blanch all these separately, and a quar- 
 ter of an hour before dinner, make them 
 quite hot, and then drain them on a 
 cloth; in the mean time, reduce some 
 allemande, add to it the jelly of roots, 
 keep them boiling, put in the roots and 
 vegetables, with a little sugar and fresh 
 butter; stir them together uutil the 
 Sauce adheres to the vegetables. ‘The 
 macédoine is generally used to garnish 
 the removes of soups. 
 
 Macepoine @ la Béchamelle.*—Pre- 
 pare carrots, turnips, small onions, pease, 
 asparagus, bread, and French beans, 
 artichoke bottoms, cauliflowers, &c. &c., 
 in the same manner as the macédotne ; 
 when they are all done in their appro- 
 priate seasoning, drain them very dry, 
 ‘and put them into a saucepan, and pour 
 on them a reduced Jbéchamel; shake 
 them all up together, that the sauce may 
 be thoroughly incorporated with the 
 Sees keep it hot, but do not let it 
 
 oil. 
 
 Macepoine of Fruit.* — The macé- 
 ‘ doine is an ornamental dish, composed 
 of transparent jelly, with various fruits 
 enclosed in it; for this purpose it should 
 be done as follows: Havea dome-shaped 
 mould six inches and a half in diameter, 
 and four in height, the sides fluted; the 
 smaller mould must be ofa similar form, 
 but only four inches and a half in dia- 
 meter, and two and three quarters high ; 
 to this latter have four handles, bent at 
 the end, to hang it exactly in: the centre 
 ‘of the larger mould. Prepare a straw- 
 berry transparent jelly, place the larger 
 mould as straight as possible in pounded 
 fice, hang the small one in it, and pour 
 the jelly into the former; whilst it is 
 congealing, pick about twenty fine white 
 strawberries, the same number of very 
 red ones, the same of white raspberries, 
 a dozen bunches of red, and the same of 
 white currants; wash all these well, but 
 ‘touch them as little as possible, that 
 they may not lose their freshness 5 when 
 the jelly is perfectly set, pour some hot 
 water into the small mould which will 
 enable you to remove it with ease; raise 
 it with great care, so that the space may 
 be found without the slightest flaw ; 
 then place on the jelly (in the centre of 
 this space) two bunches of white currants, 
 surround these with a ring of white 
 strawberries, and the latter with a crown 
 or ring of white raspberries; pour over 
 very carefully two or three spoonsful of 
 the jelly, and when that is congealed, 
 proceed in the same way with the red 
 currants, strawberries, and raspberries, 
 then the jelly, and so on alternately, 
 until all the fruit is used ; fill the mould 
 
 . ( 325 ) 
 small onions, and white mushrooms; | 
 
 MAC 
 
 with jelly ; as soon as the whole is con- 
 gealed, dip your mould into a large 
 saucepan of hot water, and then turn it 
 into a dish instantly. The macédoine 
 may be garnished in this manner with 
 any kind of fruit you think proper. It 
 may also be filled with two jellies as 
 follows: white lemon jelly in the large 
 mould, and finished with the same jelly, 
 tinged with either rose-colour or yellow}; 
 indeed the moulds may be varied in any 
 way your fancy may dictate. 
 
 MACKEREL, to Choose.— Their gills 
 should be of a fine red, their eyes full, 
 and the whole fish stiff and bright; if 
 the gills are of a faint colour, the fish 
 limber and wrinkled, they are not fresh. 
 They are in season in May and June. 
 
 Mackereu Bozled.—Boil them in salt 
 and water, with a very little vinegar. 
 Serve with fennel sauce and coddied 
 gooseberries. 
 
 Mackerer with Black Butter.*— The 
 mackerel for this dish should be dressed 
 according to the directions for mackerel 
 grillé; dish them; then put _a piece of 
 butter into a frying: pan, and when it is 
 quite hot, fry some parsley in it, and 
 pour them over the fish; heat up some 
 vinegar, and pour that over also. 
 
 Mackeret Broiled or Fried.— They 
 may be broiled or fried, and are ex- 
 tremely good either way, stuffed with 
 crumbs of bread, parsley chopped, le- 
 mon-peel grated, pepper, salt, and nut- 
 meg, mixed with yolk of egg; anchovy 
 sauce and fennel sauce. 
 
 Mackeret en Cazlles — Cut two or 
 three mackerel, each into three pieces, 
 give them a few turns over the fire in 
 butter, with parsley, shalots, mush- 
 rooms, pepper and salt, then wrap each 
 piece in a vine leaf, with a piece of bacon 
 and some of the seasoning; lay them on 
 a baking dish, pour the remainder of the 
 seasoning over, put them in the oven; 
 when nearly done, take them out, cover 
 them with bread crumbs; replace the 
 dish to finish the baking. Serve with 
 wine sauce, 
 
 Mackexet Collared. — They may be 
 done in the same manner as eels are 
 done, only tke sage should be omitted, 
 and sweet herbs, a little nutmeg, an 
 lemon-peel, substituted in its place. 
 
 MAckEREL en Compote.*—Prepare the 
 mackerel, cut off the tails, and put them 
 into a smali saucepan well buttered, with 
 any common fish you. may have, and 
 anchovy and white wine; braise them 
 in this; when done, serve them with 
 their own liquor. 
 
 Mackeret, to Dry.— They must be 
 very fresh. Gut and wash them very 
 siacal ay off their heads, split them 
 
MAC 
 
 down the back, and lay them quite flat ; 
 hang them by their tails to drain; they 
 should be hung in a very cool place. 
 Strew some salt at the bottom of a pan; 
 sprinkle the fish thoroughly with salt, 
 Jay them in the pan, belly to belly, and 
 back to back; let them lie in the salt 
 
 twelve or fourteen hours, then wash the | 
 salt off clean, and hang them up to drain | 
 for half an hour, pepper the insides a 
 little, and lay them to dry on stones laid 
 aslant towards the sun}; take care never. 
 to let them be out when the sun is not 
 upon them, nor tiil the dews are dis-— 
 
 persed, as the stones they are-laid upon 
 should be warm anddry. They will be 
 perfectly cured in a week; hang them 
 up by their tails, putting their insides 
 together, in a dry place, but not in any 
 smoke. 
 
 They should be either fried in boiling 
 oil, or broiled on or before a very clear 
 fire, and basted with oil on a feather. 
 No sauce will be required, for if they are 
 good, they will be very moist and mel- 
 low; ifthey should be dry, you may serve 
 with a little melted butter and parsley, 
 or crimped parsley. 
 
 Macxere., Entrée of. — Split your 
 mackerel down the back, season with 
 pepper and salt, and lay a sprig of fennel 
 inthem. HGroil them gently, and when 
 ready to serve, take out the fennel, and 
 ‘put in its place a mixture, made with 
 fresh butter, chopped parsley, green 
 onions, pepper and salt; add plenty of 
 lemon-juice. ; 
 
 Mackeret (Fillets of) Sauté.—Cut the 
 fillets the whole length of the fish, take 
 ‘off the skin, trim and put them into a 
 tossing-pan, with salt, pepper, parsley, 
 and scallions shred small; pour a little 
 melted butter over, and set them on the 
 fire, moving the pieces about, lest they 
 should adhere to the pan, turn them 
 very carefully, and do the other side. 
 Take a good bit of butter, a ladleful of 
 velouté, the yolks of three eggs, the juice 
 of two lemons, salt, whole pepper, a ravi- 
 gotte chopped small ; stir it over the fire 
 (but without boiling) till the right con- 
 sistence, then pour it over the fillets. 
 
 MAckEneE (fillets of ) Sauté a U Itali- 
 enne.*—The fillets being taken off, cut 
 thern in two, taking oif the skin, and put 
 them into a cutlet pan (previously toss 
 them in egg, and rub over with bread 
 crumbs), with clarified butter, a little 
 water, the juice of half a lemon, and a 
 sprinkle of salt ; sawté them over a mode- 
 rate fire, and when done, put them be- 
 tween two plates, to drain the liquor 
 
 from them; place them on the dish in 
 
 the form of a star, and pour over them 
 some good Italienne sauce. 
 
 ( 326 ) 
 
 
 
 MAC 
 
 Macxkeret (Fillets of) to be served 
 Cold.—Sauté and dish the fillets, the 
 same as the fillets sauté ad ?’Italienne, 
 but let them stand till cold, and before 
 they are wanted, pour aver them a re- 
 moulude sauce, or they may be served in 
 a salad, the same as salmon. iy 
 
 Mackeret a la Flamande.*—Choose 
 three good sized and very fresh mackerel, 
 take out the entrails through the gills, 
 tie up the head, cut off the end of the 
 tail, but do notopen the back. Work up 
 some shalots, parsley, and scallions 
 (chopped very small), with a piece of 
 butter, add salt, pepper, and lemon- 
 juice, stuff the body of the fish, and roll 
 each in a sheet of buttered paper, tie the 
 two ends tight, rub the paper with oil, 
 and broil them for three quarters of an 
 hour over a very clear fre. When done 
 take them out of the paper, dish, an 
 pour over them the butter contained in 
 the cases and lemon-juice. 
 
 MackEREL en Fricandeaux.—Take the 
 skin from one side of the mackerel, lard, 
 and put the fish intoa braising pan, wil 
 a few slices of veal, ham, equal quantities 
 of broth and white wine (let the veal be 
 nearly done before you put in the mack- 
 erel); setthe pan on a slow fire, and in 
 a few minutes, adda few mushrooms, and 
 a bunch of sweet herbs; when the fish 
 are sufficiently done take them out, strain 
 and reduce the sauce to a glaze, with 
 which do the larded side; put a little 
 butter to the remainder, and serve it 
 under the fish. 
 
 Mackere. Fréed.—Cut your mackerel, 
 each into eight pieces, which soak Tor 
 half an hour in lemon-juice, pepper, and 
 salt; wipe them perfectly dry, dip each 
 piece in wine batter, and fry them dry; 
 serve with fried parsley. 
 
 Mackerel, the German way.— Split 
 them down the back, and season them 
 with pepper and salt; broil them, and 
 serve with the following sauce ; pick and 
 wash some fennel, parsley, mint, thyme, 
 and green onions; but use only a small 
 quantity of each. Boil them tender in a 
 little veal stock ; then chop them up, and 
 add to them some fresh butter, the liquor 
 they were boiled in, some grated nutmeg, 
 the juice of half a lemon, a little cayenne 
 pepper, and salt. Let it boil, thicken it 
 with flour, and serve in a sauce boat. 
 
 Mackeret Glazed.*—Clean and dry 
 the fish as usual, lard them with streaked 
 bacon, put them into a stewpan, with two 
 slices of veal, sweet herbs, pour some 
 court bouillon on them ; stew them 3:when 
 done, take them out, reduce the liquor, 
 and glaze your fish with it. 
 
 MackereL Grillé.* — Clean, empty, 
 and wipe your fish as usual; split them 
 
 r 
 

 
 MAC 
 
 up the back, rub them with a little but- 
 ter; mix some bread-crumbs and shred 
 parsiey, cover the mackerel with this, 
 and broil them; when of a nice colour 
 serve them with the following sauce :— 
 
 Put some shred parsley, a small quan- | 
 
 tity of oil, salt, pepper, and lemon-juice 
 into melted butter; stir them up toge- 
 ther, and make it quite hot. 
 
 Mackeret @ I’ Italienne.* — Prepare 
 your mackerel the same as for la Fla- 
 mande ; put. them into a stewpan with 
 half a bottle of white wine, some slices of 
 onions, and _ carrots, parsley, half a 
 
 ay-leaf, and salt to the taste; stew 
 them in this till done; then drain and 
 serve them with a white Jtalienne. 
 
 Mackeren @ la Maitre d’ Hétel.*— 
 
 hree mackerel are quite sufficient for 
 this dish; take out the entrails, and 
 laving wiped the fish with a wet cloth, 
 split it open along the back, from head 
 to tail ; lay themin a deep dish with salt, 
 whole pepper, scallions, and parsley; 
 pour a sufficient quantity of oil on them 
 tosoak them well. Half an hour before 
 dinner, place them on agridiron over a 
 gentle fire, and broil them on both sides. 
 Put a piece of butter into a saucepan 
 with a dessert-spoonful of flour, parsley 
 and scallions, shred small, pepper, and 
 salt; mix them well, and then adda 
 glass of water and the juice of a lemon; 
 set this over the fire, stirring till it boils, 
 when it may be poured over the mackerel. 
 
 Macxenre., Pickled. — Clean and di- 
 vide them ; then cut each side into three, 
 or, leaving them undivided, cut each side 
 into five or six pieces. Tw six large 
 mackerel, take near an ounce of pepper, 
 two nutmegs, a little mace, four cloves, 
 anda handful of salt, all in the finest 
 powder; mix ail together, and make 
 holes in each bit of fish, and put the 
 seasoning into them; rub each piece of 
 fish with some of the seasoning; then fry 
 them brown in oil; let them stand till 
 cold, then put them into a stone jar, and 
 cover with vinegar; if you intend to keep 
 them for some time, pour oil on the top 
 ofthe jars. In this manner they may be 
 preserved for months. 
 
 MackereL, Potted.—They are potted 
 in the same manner as eels. 
 
 Mackeret, Roasted.* — Soak three 
 mackerel in a marinade of oil, with 
 scallions, parsley, and shalots, all chop- 
 ped; season it with salt and pepper; 
 when they have laid in this for half an 
 hour, fasten the mackerel toa spit, roast 
 them before a small fire, basting with 
 melted butter ; just before they are done, 
 strew bread-crumbs over; finish and 
 serve them withany fish-sauce youplease. 
 
 Macxeret (soft Roes of ) en Caisses.— 
 
 . 
 
 ( 327 ) 
 
 MAG 
 
 Take the soft roes from half a dozen 
 broiled mackerel, put them into paper- 
 cases with shred parsley, raspings, but- 
 ter, salt, and pepper. Bake them, and 
 when done, serve them with mleon- 
 juice. 
 
 MackeEret (sofé Roes of) Petits-pités. 
 —Take the soft roes from four mackerel; 
 put them intoa pan with clarified butter, 
 sufficient to cover them; then put the 
 pan into an oven; when done, take them 
 out, drain, and cut them into dice, 
 which put into petits-pdtés; keep them 
 hot, and just before they are sent to table 
 put into each some of the following sauce: 
 Reduce two spoonsful of velowté and one 
 of consommé, then adda little butter and 
 thick cream, season with pepper and 
 salt, and pour it in quite hot. ; 
 
 Mackere., Soused.—Thoroughly wash 
 and clean them; take out the roes, boil 
 them in salt and water ; when they are 
 done, take them out, and lay them in a 
 deep dish; pour away half the liquor 
 they were boiled in, and add to the rest 
 of the liquor as much vinegar as will 
 cover them, with two or three bay-leaves. 
 They should lie twe or three days before 
 they are eaten. 
 
 MADELAINES.*—Take nine ounces 
 of powder-sugar, eight of flour, the yolks 
 of four and six whole eggs, two spoonsful 
 of brandy, and a grain of salt; put these 
 into a saucepan, stirring continually, 
 until the paste thickens; after which, 
 stir only one minute; clarify ten ounces 
 of good fresh butter, with which, butter 
 about two and thirty madelaine moulds, 
 pour the remainder of the butter into 
 your preparation; set it on a gentle 
 stove, stir till it begins to become liquid, 
 take it off before it has time to get too 
 hot, put a little of this into each mould, 
 and bake them in a moderate oven. 
 
 MADELAINES en Surprise.* —Make your 
 madelaines in the usual way; when cold, 
 cut a thin slicefrom the bottom, take out 
 nearly all the inside; pound four ounces 
 of blanched filberts, mix them with eight 
 spoonsful of apricot marmalade, which 
 mixture put inte the madelaines, and 
 place the slice taken from the bottom, 
 and serve them. 
 
 MAGNONNAISE @. la Ravigotie.*— 
 Take of chervil, tarragon, pimpernel, 
 each a handful, and a little czboulette, 
 and having picked and washed, scald 
 them for five or six minutes in boiling 
 water with a little salt in it; then let 
 them cool, drain and squeeze out all the 
 water, and pound them well, moistening 
 with a spoonful of the magnonnaise (see 
 Magnonnaise, White); strain this through 
 a silk sieve, and mix it with a magnon- 
 ndise oo as above; ‘if it be not 
 
MAL 
 
 sufficiently green, add asmall quantity of 
 essence of spinach. 
 
 Maenonnalse, White.* — Put into a 
 pan the yolks of two eggs, a geod pinch 
 of salt, and the quarter of a dessert- 
 spoonful of tarragon vinegar; take a 
 wooden spoon, stir them up quickly, and 
 when it begins to thicken, add half a 
 dessert-spoonful of the best olive oil; as 
 the sauce continues to thicken, put ina 
 few drops of vinegar, then oil, and soon, 
 still rapidly stirring and rubbing the 
 spoon against the sides of the pan. In 
 
 roportion as the sauce gains consistence, 
 increase, by degrees, the quantity of vil 
 and vinegar, and add alittle aspic-jelly ; 
 do not cease stirring until you have thus 
 amalgamated, two glasses of oil, halfa 
 glass of aspic-jelly, and, as much vine- 
 gar as you find necessary to render the 
 sauce palatable; when done, it should 
 be of the consistence of thick cream, and 
 equally smooth; keep it ina cool place 
 till you want to use it. 
 
 AIDS.—They should hang up for 
 one day, at least. You may either broil 
 or fry them. If they are of a tolerable 
 size, you may boil the middle part, and 
 fry the fins. They should be dipped in 
 egg, and covered with bread-crumbs. 
 
 MAITRE D’HOTEL, Cold.*—Puta 
 quarter ofa pound of butter into a sauce- 
 pan, with some parsley and_ shalots 
 minced small, salt, whole pepper, an 
 lemon-juice; mix the whole together 
 with a wooden spoon. Pour the MaZtre 
 d’ Hétel either over, under, or into what- 
 ever meat or fish you intend to serve. 
 
 ‘* MAITRE D’HOTEL, Liée.* — Put 
 into a saucepan a quarter ofa pound of 
 butter, a tea-spoonful of flour, parsley, 
 and seallions, chopped small, salt, whole 
 pepper, and two ladlesful of water ; set 
 it on the fire only just as it is wanted ; 
 stir it like a white sauce; if it be too 
 thick, putin a little lemon-juice and water. 
 
 This sauce should be of the same con- 
 sistence as White Sauce. 
 
 MALLOWS, Syrup of.*“—Take halfa 
 pound of mallows root, and having 
 scraped and washed it well, cut it into 
 small pieces, which set on the fire with 
 three pints of water; when sufficiently 
 boiled, the water will be glutinous, 
 strain off the decoction, and pour into it 
 four pounds of sugar; clarify it in the 
 same manner as capillaire; boil it to 
 lissé, runit througha jelly-bag, and when 
 cold, bottle it. 
 
 MALT Vinegar.*—In Germany, this 
 vinegar is made with barley and wheat 
 malt, of both of which there are two 
 sorts, one dried in an oven or kiln, the 
 other dried in the open air; of the latter 
 the largest quantity is generally used. 
 
 ( 328 ) 
 
 MAR 
 
 Put ten gallons of boiling water into a 
 large tub, stir till it cools a little; then 
 add your malt (two thirds barley, and 
 one third wheat) a little at a time, stir- 
 ring it with a stick until thoroughly 
 mixed with the water; cover the tub. 
 Boil some more water, take the mash 
 from the bottom of the large tub, put it 
 into a smaller one, and place this within 
 a larger one, so that there may be two 
 inches space between the bottoms of 
 each tub; set another small tub on the 
 top; this latter should have holes pierced 
 in it, through which pour the boiling 
 water.on the mash, beneath lay straw 
 over, and leave it for an hour and a half; 
 after that time, draw off the water by 
 means of a cock placed between the two 
 tubs; then pour fresh boiling water over 
 the malt, let it stand again, and repeat 
 this operation as many times as -you 
 think necessary; the precise number 
 must be regulated according to the in- 
 tended strength of the vinegar. Pour 
 the liquor into casks, and when cold and 
 settled, put it intoa large barrel witha 
 head to it; add some beer-lees, cover 
 and leave it for ten hours to ferment}; as 
 soon as it is clear, pour it into a cask, 
 previously washed with strong vinegar. 
 put toit some yeast; skim it well, an 
 you will then have vinegar of the best 
 quality. 
 
 MARASCHINO.* — Take sixteen 
 pounds of fine sharp cherries, stone and 
 take off the stalks; put them into five 
 quarts of brandy to infuse, covered close 
 for three days, then distil the infusion ; 
 distil also a pound of cherry-leaves in 
 six quarts of filtered river water, from 
 which you will obtain about a gallon}; 
 dissolve in this four ponnds and a half 
 of fine sugar ; add it to the liqueur, with 
 two pints and a half of kirschenwasser, 
 an ounce and four drachms of spirits of 
 rose, the same of orange-flowers, and 
 three drachms of spirits of jessamine; 
 mix them altogether, run:it through 
 a Jjelly-bag, and bottle it; cork them 
 well, ‘ 
 
 Marascuino, Conserve of.*—Pound « — 
 
 and sift some of the best lump. sugar, mix 
 it ina ehina basin with spirit of maras- 
 chino, until it is of the consistence of 
 pastil paste; then put it into a skillet 
 over the fire, and heat it gently, stirring 
 it constantly (but without letting it boil), 
 till very liquid, when it may be poured 
 into funnel-shaped tin moulds; put 
 these moulds on iron plates, and dry the 
 conserve ina stove. : ; 
 
 Marascuino, Fromage Bavarois.* — 
 Boil a pint of double cream, to which 
 add halfa pound of sugar and six drachms 
 of clarified isinglass; run it through a 
 
 ? 
 
 
 

 
 MAR 
 
 sieve, and p it on ice; the moment 
 it begins to congeal, pour in, by degrees, 
 half a glass of maraschino; then stir in 
 the whipped cream, ard finish as usual. 
 _ Marascuino Ice Cream.*—Take two 
 (eh of cream, twelve eggs, a pound of 
 
 ouble-refined sugar, and three glasses of 
 true maraschino; put the cream on to 
 boil, and in the mean time whisk the 
 whites of the eggs to a firm snow, then 
 pour in eight yolks, and the sugar pound- 
 ed and sifted, stir them together lightly, 
 and then add by degrees the boiling 
 cream, whipping continually; set it on 
 the fire, and do not cease whipping until 
 it has boiled up three or four times; pour 
 it through a sieve into a basin, stirring a 
 little to enable it to run more freely; 
 when cold put it into the sorbetiére with 
 the maraschino ; cover it instantly, and 
 ice it as usual. 
 
 Marascurno, Soufles, Francais of.*— 
 Your preparation being made as usua 
 (see Souflés Francais), when the whites 
 of eggs are put in, add halfa glass of 
 maraschino. 
 
 MARCH PANE.*—Take four pounds 
 of sweet almonds, throw them into boil- 
 ing water, let them lay till the skin 
 loosens, then put them into cold water, 
 after a few minutes blanch and throw 
 them again into cold water to wash them 
 thoroughly. When dry, pound them 
 (a handful at a time) to a very fine paste, 
 moistening each handful with two spoons- 
 ful of water ; the whole quantity of al- 
 monds being pounded, put the paste into 
 a large preserving pan, with four pounds 
 of the best lump sugar finely pounded 
 and sifted; set the pan on a coal fire, 
 stir and work them up together with a 
 large wooden spatula, rather sharp at the 
 bottom: be very careful that none of the 
 paste adheres to the pan ; the consequence 
 of such neglect would be, that the march- 
 pane would be spotted with yellow, and 
 would smeli unpleasantly. Whilst work- 
 ing it up, the paste, which when put in 
 was tolerably firm, will become rather 
 liquid, and a great deal of vapour may 
 be observed ; the first is caused by the 
 sugar dissolved by the heat and moisture, 
 the second by the evaporation .of the 
 water. Continue to stir and-work it up 
 in this manner without ceasing for two: 
 hours, and if at the end of that time, you 
 can touch the paste without its adhering 
 to your fingers, it is sufficiently dried ; 
 in which case remove it all'to one side of 
 the pan, clean the bottom and side of 
 the other, sprinkle it well with flour 
 then put the paste to that part, clean and 
 sprinkle that side also; then take the 
 pan by both ears and move it round and 
 round, so that the paste may all unite 
 
 ( 329 ) 
 
 MAR 
 
 together: as soon as it has done so, put 
 it into a sheet of paper, or, if you want to 
 use it immediately, on a well floured 
 table. This paste, if the almonds be 
 well pounded and then thoroughly dried, 
 will keep good for six months; if these 
 two precautions are not properly attend- 
 ed to, it will become sour in ten days. 
 Marcupane Royal.*—Take a pound of 
 sweet almonds, blanch and throw them 
 into cold water, drain and pound them, 
 moistening with orange-flower and plain 
 water, but take care not to put too much 
 at.once. The almonds being reduced to 
 a paste, put them into a preserving pan 
 with half a pound of powder sugar, set 
 the pan on a moderate fire to dry the 
 paste, which will be sufficiently so if, when 
 you touch it, it no longer sticks to your 
 finger, then take it out and place it ona 
 plate or wafer paper, previously sprinkled 
 with sugar: as soon as it is cold cut it 
 in pieces, which roll in your hand to the 
 size of your little finger ; form them into 
 rings, and lay them on iron gratings, 
 glaze and put them intoa brisk oven to 
 colour. The above paste may also be 
 employed as follows: roll it out and cut 
 it in half, spread over one piece apricot 
 marmalade, or any other preserve you 
 please, cover it with the other piece, cut 
 it into lozenges, crescents, &c., accord- 
 ing to your fancy, lay them on the grating 
 as above, glaze and colour them in a 
 quick oven. 
 MARIGOLDS, Conserve of.—Take 
 four ounces of marigo]d-flowers, conserve 
 of hyacinth and hermes, of each four 
 drachins, the powder of pearl two ounces, 
 and as much syrup of citron as_ will 
 make them into a conserve, mixing and 
 bruising them together with refined 
 
 sugar. 
 ' MARINADE Cutte.*—Cut three car- 
 rots and: four onions in slices, put them 
 into a stew- pan with some butter, two 
 bay-leaves, a little thyme, two cloves ; 
 set these on the fire ; when the carrots 
 and onions are done, add some parsley 
 and scallions, a dessert spoonfulof flour, 
 a glass of vinegar, two of stock, salt, and 
 pepper. Simmer the marinade for three 
 quarters of an hour, then strain it through 
 a horse-hair sieve, and set it by for use. 
 
 MARJORAM Conserve.—Take the 
 tops and tenderest part of sweet marjo- 
 ram, bruise it well in a wooden mortar 
 or bowl; take double its weight of fine 
 sugar, boil it with marjoram-water till 
 itis as thick as syrup, then put in your 
 beaten marjoram. 
 
 Margsoram, Essence of.—Take some 
 marjoram, pick off the leaves and lay 
 them to dry in a warm place for about 
 a as of hours, then take a large 
 
MAR 
 
 mouthed bottle, and put the leaves into 
 it; let the bottle be filled with them, and 
 pour upon them wine, brandy, proof- 
 spirit, or vinegar, and let them steep for 
 fourteen days. ; 
 
 Marsoram Sweet, to preserve.—Beat 
 up very well the white of an egg, then 
 beat very fine and sift some double-re- 
 fined sugar; take some marjoram and 
 rub iton a glass that is quite clean, and 
 lay it in the form of the glass; so do it 
 with the egg, then sear it with the sugar 
 on it, and lay it on paper to dry. 
 
 MARMALADE.*—Marmalade may 
 be composed ofalmost any fruits; the best, 
 however, for this purpose are, apricots, 
 peaches, oranges, quinces, egg-plums, ap- 
 ples, &c. They are usually made by boil- 
 ing the fruit and sugar together to a kind 
 of pulp, stirring them constantly whilst 
 on the fire: itiskept in pots, which must 
 not be covered till the marmalade is 
 quite cold. The proportion of sugar is 
 half a pound to each pound of*friit. 
 
 Marmarape, Transparent. — Take 
 some very pale Seville oranges, and cut 
 them into quarters, take out the pulp, 
 put it into a bason and take out all the 
 skin and seeds; put the peels into alittle 
 salt and water, and leave them to soak in 
 it all night, then boil them in a good 
 quantity of spring water till they are 
 tender; cut them in extremely thin 
 slices and add them to the pulps. To 
 every pound of the marmalade, put a 
 pound and a half of double-refined sugar 
 finely sifted, and boil them tegether 
 gently for twenty minutes. If it is not 
 sufficiently clear, boil or simmer it for 
 five or six minutes longer, keep stirring 
 it gently all the time, and take great care 
 you do not break the slices. When cold, 
 put it into jelly or sweetmeat glasses, 
 and tie them down closely with brandy 
 
 Perey 
 
 ARROW Bones.—Chop the bones 
 at each end so as to stand steady, then 
 wash them clean, saw them in halves, 
 cover the top with a flovred cloth: boil 
 them, and serve with dry toast. 
 
 Marrow Cream.*—Pound an ounce of 
 
 sweet almonds with a little milk, press 
 out the milk from the almonds, which 
 use whilst pounding two ounces of beef- 
 marrow, and some lemon-peel ; beat up 
 the yolks of six eggs in warm milk, and 
 add them to the marrow; mix the whole 
 with a quart of good milk, strain it into 
 a saucepan, set it on the fire, stirring 
 constantly till it thickens, then pour it 
 into small cups or moulds, and put them 
 in a cool place, and turn them out when 
 to be sent to table. 
 Marrow wth Eggs.—Take some beef- 
 marrow, pound it well with eggs boiled 
 
 
 
 
 
 MAR 
 
 hard, season them with er, salt, nut- 
 meg, and sweet herbs; faen well mixed 
 roll it up into little balls, wrap each in 
 ru paste, dip them in batter, and. fry 
 them. 
 
 Marrow Fritters.*—Boil some beef-, 
 marrow with a glass of stock till reduced 
 to a thin paste, which pour into flat . 
 
 saucers to about the thickness of a crown 
 piece; when cool turn them out, dip each 
 into a batter made of cream-cheese, 
 pounded with a little milk, two bandsful 
 of flour and an egg; fry these fritters, 
 either in oil, lard, or butter ; whichever 
 you use, however, should be boiling. 
 Marrow Pasties.—Take the marrow 
 from three marrow-bonegs, a little thyme, 
 winter savory, and sweet marjoram, the 
 yolks of three eggs, a quarter of a pound 
 of sugar, a quarter ofa pound of currants, 
 a littlerose-waterandsome nutmeg ; work 
 all these together, and put them into a 
 pasty of puff-paste, and fry them in lard. 
 Marrow Pasties.—Shred some apples 
 with some marrow, add a little sugar to 
 them, make them up in puff paste, and 
 fry them in clarified butter ; when fried 
 strew some sugar over them, and serve. 
 Marrow, Patties of.* — Blanch and 
 pound four ounces of sweet almonds, 
 moistening them with orange-flower- 
 water ; when reduced to a paste, mix it 
 with a handful of flour, a drop of warm 
 water, and the yolks of three eggs ; with 
 this line a number of shallow moulds, 
 dorez and bake them in a slow oven. 
 When done, take them out and put in 
 each a little cream made with beef-mar- 
 row, lemon-peel, and cream, not laid 
 on thicker than a crown piece; cover it 
 with a spoonful of white of egg whipped 
 to a snow ; strew sifted sugar over, and 
 serve them very hot. , 
 Marrow Pudditig.—Grate the crumb 
 of a French roll age to ita pintof cream, 
 a pound of marrow sliced, four eggs, 
 sugar and nutmeg, according to taste, 
 two ounces of citron sliced ; three-quar- 
 ters of an hour will be sufficient to bake 
 it ; you may add currants, if you think 
 proper. 
 Marrow Pudding.—Boil with a quart 
 of new milk, cinnamon and lemon-peel, 
 and strain it to half a pound of beef- 
 marrow finely chopped, a few currants 
 washed and picked, some slices of citron 
 and orange-peel candied, a little grated. 
 nutmeg. brandy, syrup of cloves, a table 
 spoonful of each, and-half a pound of 
 Naples biscuits. When the mixture is 
 cold, add eight eggs beat up, omittin 
 five of the whites, and bake it ina dis 
 with puff-paste round it. ; 
 Marrow Pudding.*—Soak beef-mar- 
 row in cold water for twelve hours, then 
 
 
 
ae eee 
 
 = Site 
 
 
 
 MAR 
 
 clear awayall the pellicles,and beatit with 
 a wooden spoon ina little orange-flower 
 water till of the consistence of thick 
 cream, Take some double cream, mix 
 the marrow with it, adda little mace, 
 nutmeg and cinnamon, and boil it. 
 Blanch and pound eight ounces of sweet 
 almonds, moistening them with cream, 
 
 ress the milk from them, and mix with 
 it the whites of three eggs, well whipped, 
 the yolks of ten ; beat the whole well, 
 and then put to it the marrow cream, 
 half a pound of powder sugar, a little 
 salt, and a sufficient quantity of sifted 
 flour to make it of the proper consistence ; 
 tie it in a buttered cloth, and put it into 
 boiling water. When done, serve it with 
 melted butter, orange-flower-water, and 
 white wine. 
 
 Marrow Sausages.* — Mince equal 
 quantities of beef-marrow, fresh pork, 
 and noix of veal; season the mixture 
 well; add sweet herbs, if you like; tie 
 them up in sheep’s cauls, and. make 
 your sausages either flat, oval, or round, 
 
 _according to your taste. 
 
 Marrow Toasts.*—Make a farce with 
 some breast of towl pounded with herbs, 
 and mixed with yoiks of eggs and veal 
 gravy ; boil some beef marrow in stock, 
 
 let it cool, and then cut it in pieces: | 
 
 spread layers of farce on some slices of 
 fried bread, place the pieces of marrow 
 on it (but not near enough to touch each 
 other) cover them with another layer of 
 farce; strew bread crumbs over, and 
 colour them in the Dutch oven. 
 Marrow, Tourte of.*—Takea quarter 
 of a pound of beef-marrow, clear away 
 all bones and fibres, blanch it in a little 
 water; bruise and mix it with some 
 Srangipane, and finish the tourte in the 
 same manner as fourte of frangipane. 
 Marrow Tumblers.—Set on the fire 
 a pint of cream, three eggs, and some 
 powder-sugar ; let them boil for half an 
 hour, stirring constantly, then add some 
 beef-marrow shred very simall, a few 
 
 ‘pourded macaroons,a little grated Jemon- 
 peel, the yolks of two eggs, and the; 
 
 whites of four whisked toa froth, anda 
 few drops of orange-flower water, still 
 stirring till all is well mixed; then have 
 ready some small plain moulds about an 
 inch and half deep, butter them well, put 
 a spoonful of cream in each, and bake 
 them: serve either plain or with non- 
 pareils. The same preparation may also 
 ‘be served as a tourte, but it must not be 
 covered ; when baked, strew powder- 
 sugar over, and glaze with the salaman- 
 
 der. 
 MARSEILLES, or Ginger.*—Take a 
 
 pound and a half of double-refined sugar, 
 and boil it to fort souflé, add to it an 
 
 ~ 
 
 ( 331 ) 
 
 MAT 
 
 ounce of ginger in powder, remove the 
 pan from the fire, and with a round stick 
 (like a plain round rule) stir the sugar, 
 inclining the stick towards the sides of 
 the pan, then with a spoon take the sugar 
 that sticks to the edges and put it 
 amongst the liquid, then work it up 
 again with the stick, remoye the solid 
 sugar as before, and repeat this operation 
 four times, when it will have become tole- 
 rably thick and firm ; pour it into Peper 
 cases, about half an inch thick, and with 
 a fork trace on its surface, whilst warm, 
 lozenges of what size you please ; after- 
 wards, with the point of a knife, mark 
 some of these deeper than the others ; 
 when quite cold, take them out of the 
 papers, and separate them, where the 
 lines are deepest. The Marseilles, if 
 preserved in a warm or dry piace, will 
 keep good for a long time. : ' 
 
 MarseEIutes Spiced.*—Take a pound 
 and a half of fine sugar, boil it to cassé ; 
 take a quarter of preserved orange-peel, 
 the same of candied lemon-peel, (or, if 
 you like it better, two ounces of blanched 
 pistachio nuts), cut them into dice, and 
 put them with half an ounce of cloves, 
 the same of cinnamon (both pounded) 
 into the sugar, stir them in gently, con- 
 tinue to boil your syrup to forfe plume ; 
 then beat it up, pour it into cases, and 
 finish as the Marseziles. 
 
 MATELOTE au Bouillon.* — Take 
 the wings of turkey-poults, pheasants, or 
 partridges, with sume pieces of wild rab- 
 bits, lamb, and slices of bacon; put them 
 into a stewpan with equal quantities of 
 stock and champagne, half a glass of 
 olive-oil, salt, pepper, and garlic; cover 
 the pan close, and stew till reduced to 
 court bouillon ; then lay the pieces on a 
 dish, and pour the sauce over them. If 
 it should be too thick, add a glass of con- 
 sommé. ‘ 
 
 Mare ore of Butcher’s Meat.*—Take 
 beef, veal, mutton, and pork, a large 
 slice of each, and a small one of leg of 
 lamb; cut them in.small pieces, which 
 put into a saucepan with equal quantities 
 of stock and champaign, ealt and spices, 
 cover them very close, and set them on 
 hot ashes for six hours, then serve it_ 
 
 Matewte @ la Calonne.*—Take six 
 fowl] pinions, a dozen cray-fish, some veal 
 sweetbreads, pieces of rabbit, and a large 
 eel, stuck with anchovies, and cut in 
 pieces, three inches long, small onions, 
 morels, streaked bacon, pepper, salt, 
 and a glass of stock, set these, except the 
 eel and pinions, on a slow fire for half an 
 hour; then add a pint of champaign, 
 some more stock, and two spoonsful of 
 oil, and keep them on the fire; put the 
 eel and pinions into a separate saucepan, 
 
MEA 
 
 and when three parts done, add them to 
 the rest, and finish stewing 5 as soon as 
 the matelote is sufficiently thick, take 
 the pieces out with a fork, arrange them 
 on a dish according to your taste}: lay 
 fried bread round, and in the centre the 
 sauce and court bouillon. 
 
 Mate ote Hollandoise.*—Takea neck 
 of veal, two young pigeons, a small fowl 
 or capon, and some turkey’s pinions; 
 put them into a saucepan with some goo 
 stock; set them on the fire till about 
 half done, then add a quarter of a pound 
 of rice; cover the whole very close, and 
 let it stew over a small fire for two hours, 
 then take it off, pour the whole into a 
 dish, and serve it. 
 
 Matevote Provencale.* — Take a 
 leveret and a brace of partridges, half 
 roast, and cut them in pieces; take also 
 some small soles, smelts, or any other 
 kind of fish; put them all into a sauce- 
 pan together with a glass of champaign, 
 two.of stock, salt, pepper, oil, and six 
 cloves of garlic Bivised ; boil them toa 
 court-bouclion, a8 other matelotes ; dish 
 them, garnished with veal sweetbreads 
 in consommé. 
 
 MEAD.—To one hundred and tweng 
 gallons of pure water ae softer the bet: 
 ter), put fifteen gallons of clarified 
 honey ; well mix the honey with the 
 water, then fill your copper, (it should 
 hold about sixty gallons), and boil it till 
 
 
 
 
 
 
 it is reduced about a fourth part; then’ 
 
 drain it off, and boil the remainder of the 
 liquer in the same manner. When the 
 last is about a fourth part wasted, fill up 
 the copper with some of that which was 
 boiled first; and continue boiling and 
 filling it up till the copper contains the 
 whole of the liquor, by which time it 
 will, of course, be halfevaporated. The 
 scum must not be taken off, but must 
 well mix with the liquor whilst boiling, 
 by means of a jet; when this is done, 
 draw it off into under backs, by a cock at 
 ‘the bottom of the copper, and let it re- 
 main till it is only as warm as new milk. 
 Then turn it up, and suffer it to ferment 
 in the vessel, where it will form a thick 
 head. As soon as it has done working, 
 stop it down very close, to keep the air 
 from it as much as possible. When it is 
 half a year old, put it into bottles, have 
 it well worked. and keep it in the same 
 vault it stood whilst in the cask. Those 
 
 who like mead to have an aromatic fla- |" 
 
 ‘vour, may mix with it elder, rosemary, 
 and marjoram flowers, and use cinnamon, 
 cloves, ginger, pepper, and cardamums, 
 in various proportions, according to taste. 
 Others put in a mixture of thyme, eglan- 
 tine, marjoram, and rosemary, with va- 
 
 yious Bpices, 
 
 ( 332 ) 
 
 and let it stan 
 then put it into a cask, and to thirteen 
 
 
 
 
 
 MEA 
 
 Mean, to Make.*—To every gallon of 
 water put four pounds of honey, boil itan 
 hour. Then put it into a tub with some 
 yeast on atoast; coveritover. If it fer- 
 ments well after three or four days, draw 
 it off clear, and put itintoa cask, with one 
 
 lemon sliced to every gallon; add a bot- 
 tle of brandy to every ten gallons. The 
 rind of Seville oranges cut very thin, 
 suspended in the barrel, is a great im- 
 provement to the flavour. 
 
 It is best to wash the cask round with 
 
 part of the brandy, before the liquor is 
 putin. 
 
 Meap Frontiniac.—Take fifty pounds 
 
 of honey, fifty pounds of fine raisins, an 
 fifty gallons of 
 
 fifteen minutes, keeping it well skimmed 3 
 put it in a tub to work, and put toita 
 pint of ale yeast, letting it work until the 
 yeast begins to fall; when taken clear 
 off, turn it with the raisins, and throw 
 into the cask a quart of white elder 
 flowers; take care to attend to it in 
 change of weather; let it continue in 
 the cask for twelve months, and then 
 fine it down with wine fining, and put it 
 into bottles. 
 
 water; bvil these about 
 
 Meap Sack.—To every gallon of water 
 | four pounds of honey, and boil it 
 ee quarters of an hour, carefully 
 
 skimming it. To every gallon add one 
 
 ounce of hops; then boil it halfan hour, 
 till the following day; 
 
 gallons of the liquor add a quart of 
 brandy. Stop it lightly till the fermen- 
 tation is over, and then stop it very 
 close. If you make a large cask, keep 
 it in the cask for twelve months. 
 
 MEAD, fo make small.—To a gallon of 
 water put two pounds of honey, and one 
 
 ound of sugar; boil it for an hour, put 
 in the whites of four eggs to raise the 
 scum ; skim it quite clean whilst boiling, 
 then put it into a clean tub, and let it 
 stand for a week, putting in a toast with 
 honey, to make it work ; then turn it, 
 and put in the peels of three or four 
 lemons, and let it stand a month; and 
 then if it is not sufficiently fine, put in 
 more honey, and let it stand longer. 
 
 MEAT Cakes.—Take whatever meat, 
 game, or poultry, you may chance to 
 have, (it is the better for being under 
 
 done); mince it fine, adding a little fat 
 
 bacon or ham, or anchovy ; season with & 
 tle pepper and salt; mix the whole well 
 together, and make it into small cakes 
 abeut three inches in length, an inch and 
 a half in width, and half an inch thick; 
 fry them of a light brown, and serve 
 them with good gravy; or put it intoa 
 mould, and boil or bake it. ae 
 Maat, to keep it hot.—If your meat is 
 
 “ 
 
 ee ee ee 
 
 ang ea 
 
 ~~ ee ee 
 
 ee a ee 
 
 2 
 = 
 

 
 MEL 
 
 done before you are ready to serve, tuke 
 it up, set the dish over a pan of boiling 
 water, put a deep cover over it, so as not 
 to touch the meat, and then put a cloth 
 over that. This way will not dry up the 
 gravy. 
 
 ~ Meat Patties.— The tins should be 
 about the size of a small teacup, but not 
 so deep; lay pufl-paste at the bottom, 
 put in some forcemeat, and cover it with 
 puff-paste; bake them a light brown, 
 turn them out}; five or seven make a 
 side-dish. 
 
 ~ MELON Fritters.—Cut a melon into 
 small pieces, (remove the seeds and 
 rind), soak them in brandy and sugar for 
 half an hour; then drain them well, dip 
 each piece in good batter, and fry them. 
 Serve them with sugar sifted over. 
 
 Meton Fromage Bavarois.* —Cut a 
 moderate sized melon into slices, from 
 which take the rind and seeds; cut the 
 fruit small, and reduce it to a marma- 
 lade with half a pound of clarified sugar ; 
 rub it through a fine sieve, add to it six 
 - drachins of clarified isinglass, stir it well, 
 and place it on ice; as soon as it begins 
 to thicken, mix a plate of whipped cream 
 with it, and finish as usual. 
 
 Meton Mangoes.— There is a parti- 
 cular sort for this purpose, which the 
 gardeners know. Cut a square. small 
 piece out of one side, and through that 
 take out all the seeds, mix them with 
 mustard-seeds and shred garlic, stuff 
 the melon with them, as full as the space 
 will allow, and replace the square piece. 
 Bind it up with small pack-thread. Boil 
 a sufficient quantity of vinegar to allow for 
 wasting, with pepper, salt,and ginger, and 
 pour it boiling hot over the mangoes, for 
 four successive days; the last day you 
 pour it over, add flour of mustard, and 
 scraped horse-radish, into the vine- 
 gar, just asit boilsup. Stopclose. Be 
 eareful there is plenty of vinegar. 
 All pickles are spoiled if not kept well 
 eovered with vinegar, and the greater 
 number of times the boiling vinegar is 
 poured over the mangoes, the sooner it 
 will be ready for use. Large cucumbers, 
 called green Turley, prepared in the 
 same manner as above, are very good, 
 and come sooner into eating. 
 
 Me tons /o Preserve for Cookery.—Boil 
 two parts of water, and one of vinegar, with 
 salt, cloves (and other spice if you like), in 
 proportion ; in the meanwhile take some 
 small melons, wipe them with a cloth, 
 and put them into a saucepan; pour the 
 above mixture, whilst boiling, over them, 
 and set them on ashes till the next day ; 
 then renew the fire, and keep them tor 
 several days, until the melons become 
 quite green, then put them into pots, 
 
 ( 333 )- 
 
 MIL 
 
 and when cold, cover them close; they 
 should be kept in a cool place. 7 
 Metons (to preserve like Ginger).*— 
 Halfa pound of ginger to one pound e 
 melon; scrape the ginger, and save the. 
 scrapings } pour a quart of boiling water 
 on the ginger, let it stand two days: 
 scald the melon (with the scrapings of 
 the ginger in the water), taking care not 
 to make it too soft: cut it into small 
 pieces resembling ginger; then prepare 
 a syrup, half a pound of sugar to a pint of- 
 water; boil the ginger in it; when cold, 
 put in the melon, and set it over the fire: 
 for a short time, but not to boil; let the 
 syrup, with the ginger, be boiled every 
 day for a fortnight, but not poured upon 
 the melon till nearly cold; then boil a 
 rich syrup to keep it in. ; 
 N.B. — Carrot is equally good with 
 
 melon. 
 
 MERINGUES.—Whisk the whites of 
 nine eggs toa solid froth; then add the 
 rind of six lemons, grated extremely fine, 
 and a spconful of sifted. sugar; after. 
 which, lay a sheet of wet paper on atin, 
 and with a spoon drop the mixture in 
 little lumps, separately upon it, sift su- 
 gar over, and put them to bake in a 
 moderately heated oven, taking care that 
 they are done of a nice colour. Then 
 put raspberry, apricot, or any other kind 
 of jam between two of these bottoms, add 
 them together, and lay them in a warm 
 place, or before the fire to dry. 
 ~  Merinaues.*—Take the whites of 
 twelve eggs, six ounces of the best lamp 
 sugar, pounded and sifted, and half a 
 pound of pistachios ; blanch and beat the 
 latter in a mortar, with a little white of 
 egg, to a very fine paste. Whisk the 
 whites of eggs to a snow, then add the 
 sugar, and pistachio paste, mix them 
 well, but very lightly, and when they are 
 thoroughly incorporated, put some sheets 
 of paper On tin plates, lay your prepara- 
 tion on the paper, with a spoon, lay the 
 meringues, at least an inch . apart; 
 sprinkle sifted sugar over them, and put 
 them into a moderate oven or stove; 
 when done, detach them gently from the 
 paper with a knife, and place them ona 
 sieve in a dry place. Just before they 
 are sent to table, fill each with a little 
 whipped cream, to which add a small 
 quantity of either orange-flower, rose, or 
 vanilla water.. 
 
 MIGNONETTE.—A mignonette con- 
 sists of the long pepper, ginger, cinn@- 
 mon, cloves, coriander, and mace, tie 
 together, in a bit of linen cloth. 
 
 MILK-PORRIDGE.— Make a_ fine 
 gruel of half grits, boiled a long time; 
 strain off; either add cold milk, or warm 
 it with milk: serve with toast. 
 
MIL 
 
 Oatmeal and water together, leave it to 
 stand till it is clear, then pour off the 
 latter; pour fresh water upon it, stir it 
 well, let it stand till the following day; 
 strain through a fine sieve, and boil the 
 water, adding milk while doing; the pro- 
 portion of water should be small. 
 
 “Mixx, Potage of.*—Put on the fire 
 some milk, with a little sugar, and a bay 
 leaf; add, as soon as it boils, the yolks 
 of three eggs, then take it off, and set it 
 aside. Whip the whites of eggs to a 
 snow, poach them in a little of the milk; 
 soak your bread in the remainder, put it 
 into the tureen, with the poached whites 
 on the top, sprinkle them with sugar, 
 and colour them with the salamander. 
 
 Mitx Punch.* — Beat up two eggs 
 well, mix them in a quart of milk, sugar, 
 nutmeg, and lemon-peel to your taste} 
 boil it gently, stirring it all the time till 
 thick enough; take it off the fire a very 
 few minutes, then add to it a full quarter 
 of a pint ofrum. It must be stirred all 
 the time the rum is pouring in, or it will 
 not be good. 
 
 Mrik« Punch.—Pare six oranges, and 
 six lemons, as thin as you. possikly can, 
 grate them after with sugar to obtain the 
 flavour.. Steep the peels in a bottle of 
 rum or brandy, stopped elose for four 
 and twenty hours. Squeeze the fruit on 
 two pounds of sugar, add four quarts of 
 water to it, and one quarf of new milk, 
 boiling hot ; stir the rum into the above, 
 and run it through a jelly-bag until it is 
 quite clear: bottle and cork it close im- 
 mediately. 
 
 Mix Punch for present Drinking.— 
 To two quarts of water, put two quarts 
 of French brandy, a dozen and half of 
 lemons, three quarters of a pound of 
 double refined sugar, and three pints of 
 new milk; strain it frequently through a 
 jelly-bag, till it is clear and fine; it must 
 be made two or three days before you use 
 it, and may be bottled off. 
 
 Mi1Lk Soup.—Take two quarts of new 
 milk, with two sticks of cinnamon, a 
 couple of bay leaves, a very little basket 
 Salt, and a little sugar; put all into a 
 stewpan to warm; while heating, blanch 
 halfa pound of sweetalmonds, beat them 
 to a paste in a mortar; mix them by de- 
 grees with some miik, and while heating, 
 add to them the peel of a lemon, grated, 
 and a little of the juice; then strain it 
 through a coarse sieve, and mix it with 
 the milk that is heating in the stewpan, 
 and let it boil up. 
 
 Cut some slices of French bread, and 
 dry them before the fire; let them soak 
 a little in the milk ; lay them at the 
 bottom of thetureen, and pour in thesoup. 
 
 ( 334 ) 
 Mitx Porridge (French).-~Stir some | 
 
 
 
 MIN 
 Mix Soup Lié.*—Put a quart of milk 
 
 on the fire, and when it boils, add te 
 ‘it sugar to your taste, a pinch of salt, 
 
 and four eggs, keep it on the fire, stirr- 
 ing till you find it thicken and adhere to 
 the spoon (the milk must not boil); cut 
 some very light bread into pieces, soak 
 them in the usual way, substituting milk 
 for broth, pour the soup over and serve. 
 Mitx Soup au Safran.*—Scald and 
 drain some rice, put it into a quart of 
 boiling milk, adding six grains of saffron 
 in powder ; let it boil over a slow fire 
 
 for an hour and a half, and then serve it | 
 
 quite hot. 
 Mix Vinegar.*—Put six spoonsful of 
 good brandy into a large bottle full of 
 milk; cork it well, and expose it ina warm 
 place for a month, opening it occasion=- 
 ally on account of the fermentation ; at 
 the end of that time the milk will have 
 become very good vinegar; strain it 
 through a cloth, and keep it in bottles. 
 Miitx Water.-Take two handsful of 
 wormwood, the same of carduus, ditto of 
 rue, ditto of angelica; mint and balm, of 
 each four handsful; cut them a little, 
 put them into a cold still, and add to 
 them three quarts of milk ; let your fire 
 be quick till the still drops, then slacken 
 it: you may draw off two quarts ; the 
 first quart will keep all the year. 
 MILLET Pudding.— Wash three 
 spoonsful of the seed; put it into a dish, 
 with a crust round the edges; pour over 
 it as much new milk as will nearly fill 
 
 ithe dish, add two ounces of butter, 
 
 warmed, sugar, shred lemon, and a very 
 
 little ginger and nutmeg, grated: as 
 ou put it in the oven, stir in two eggs, 
 
 heater and a spoonful of shred suet. 
 
 Mittet Pudding.—Take a quarter of 
 a pound of butter, and spread it at the 
 bottom of a dish, then put in six ounces 
 of millet, with a quarter of a pound of 
 sugar; pour over it three pints of milk, 
 and bake it. 
 
 Mince. Pie. — Weigh two pounds of 
 scraped beef, free from skin and strings, 
 of suet, picked and chopped, four pounds, 
 then add six pounds of currants, nicely 
 cleaned, and perfectly dried, three 
 pounds of chopped apples, the peel and 
 Juice of two lemons, a pint of sweet wine, 
 anutmeg, a quarter of an ounce of cloves 
 the same quantity of mace, the same 
 pimentos, in the finest powder ; mix the 
 whole well together, and put it into a 
 pan, and keep it covered in a dry cool 
 
 ace. 
 
 Fs Have some citron, orange, and lemon 
 peel, ready; and put some of each in the 
 pies when made. 
 
 Mince Pies without Meat.*—Take 4 
 pound of currants, a pound of apples, 
 
 
 
 4 
 oe 
 
 er: 
 
 ne 
 

 
 MIN 
 
 chopped fine, a pound of moist sugar, a | 
 pound of suet, well chopped, a quarter of | 
 a pound of raisins, stoned and chopped. 
 small ;the juice of four Seville oranges, 
 the juice of two lemons, the rind of one 
 shred fine, nutmeg, and mace, according 
 to taste, and a glass of brandy, mix all 
 well together, put it ina pan, and keep 
 it closely tied up. 
 
 Mint, Créme of.*—Put into the bazn- 
 marie alermbic, a gallon of brandy, twelve 
 ounces of fresh-gathered mint, and the 
 rinds of three lemons; distil from this 
 two quarts of “gweuwr, in which dissolve 
 one drachm of essence of mint; put a 
 pound and half of sugar into two quarts 
 of water, and when entirely dissolved, 
 add the syrup to your /équeuwr, strain and 
 bottle it. 
 
 Mint (distilled) Liqueur of.*—Take 
 
 two handsful of fresh gathered garden 
 mint, and infuse it for some days in a 
 gallon and a half of brandy, and-a quart 
 of water; then distil it as usual. Dis- 
 solye three pounds and a half of sugar in 
 seven pints of water, mix the syrup with 
 the Zgueur, and run the whole through 
 a jelly bag. 
 _ Maunr (essence of) Jelly.*—Put three. 
 quarters of a pound of fine sugar intoa_ 
 preserving pan, and when nearly boiling, 
 throw into it twelve drac' of fresh 
 gathered mint, and the rinds of two 
 Jemons 3 cover it and leave it to get lnke- 
 warm dissolve half a drachm of essence 
 of mint in a glass of tepid water, add half 
 a glass of kirschenwasser, mix these with 
 the lukewarm sugar, and an ounce of 
 clarified isinglass, also lukewarm; strain 
 the whole through a silk-sieve, and 
 finish as usual. __ 
 
 Mint (green) Vinegur.—Take half an 
 ounce of mint, dry and pound it, pour 
 over it a quart of the best vinegar, and 
 let it steep for ten days, shaking it up 
 every day. ; 
 
 Mint (Orange) Water.—Take a still 
 full of orange mint, distil it in a cold 
 still, and put fresh orange mint into the 
 water} distil it again, and put your bot- 
 tles into the still unstopped; a spoonful 
 of this water put into a glass of spring 
 water, will perfume it as well as orange 
 flower water. : > 
 
 Mint Sauce.—Take nice fresh mint, 
 chop it small, and mix it with vinegar 
 and sugar. 
 
 Mint Souflas Frangais.*—Take some 
 fresh gathered mint leaves, put them, 
 with the rinds of two lemons, into the 
 milk, when nearly boiling ; strain and 
 finish as usual. See Souffles Frangais. 
 
 Mint /Vater.— Take four pounds of | 
 dried mint, two gallons and a half of’ 
 proof spirits, and three gallons of water ; 
 
 ( 335 ) 
 
 
 
 MOR 
 
 distil them, and sweeten the water with 
 a pound and a half of sugar. 
 
 MIRLITONS.*—Put inte a pan two 
 yolks, and two whole eggs, four ounces of 
 powder sugar, three ounces of sweet 
 macaroons crushed, half an ounce of 
 crisped orange-flowers in powder, and a 
 grain of salt; stir these together a mi- 
 nute, then add two ounces of melted but- 
 ter; whip the two whites very firm, and 
 put them also to the preparation. Line 
 thirty tartlet moulds with puff-paste, 
 into each of which pour an equal quan- 
 tity of the above ; cover them with sifted 
 sugar, and when that is dissolved, strew 
 over a little sugar, @ fa gréle ; and put 
 them into a moderate oven: serve either 
 hot or cold. 
 
 Moor Game, see Fowl. 
 
 MORELS.*—The morel is a kind of 
 mushroom, and is usually dressed in the 
 same manner. For a ragodt or garnish, 
 they are prepared as follows : —Having 
 taken off their stalks, split the largest 
 morels into two or three pieces; wash 
 and put them into a basin of warm water 
 to free them from the sand. and earth; 
 then blanch, drain, and put them intoa 
 stewpan, with a piece of butter and 
 lemon-juice, give them a few turns, and 
 moisten with either brown or white 
 sauce. 
 
 Morers with Bacon. — Cut about 
 quarter of a pound of bacon into slices, 
 put it into a stewpan and set it on the 
 fire; when done, take some large mo- 
 rells, wash them thoroughly, euteach in 
 half, and put them into the same pan 
 (having removed the bacon); add a lit- 
 tle butter, and give them a few turns 3 
 then take them out, soak them in melted 
 butter or oil, with chopped parsley, 
 shalots, whole peper, and salt; in about 
 half an hour, drain and roll them in 
 bread-crumbs, put on small skewers, 
 lay them on.a gridiron, broil slowly, bast- 
 ing occasionally with the butter, bacon, 
 fat, and the marinade; lay the slices of 
 bacon on a dish, and the morels on 
 them. “és 
 
 Morets with Cream.*—The morels 
 being thoroughly washed, cut them in 
 halves or quarters, according to their 
 size ; stew them with butter, salt, anda 
 little water ; when they are nearly done, 
 add some good cream, mix it in well, 
 eae them, and serve the morels quite 
 
 ot, 
 
 Morets with Croute.*—Pick, and cut 
 the morels in halves, wash them in se- 
 veral waters; boil, drain, and put them 
 
 | into a stewpan with a bit of butter, a 
 
 bunch of parsley and scallions; fry them 
 lightly, then add a little flour and core 
 sommé, reduce them; take out the par- 
 
MUF 
 
 ‘sley and scallions, thicken with the yolk 
 of an egg beaten up with cream, adda 
 
 -small quantity of powder-sugar; serve 
 - ‘them with a crust prepared as for mush- 
 rooms. 
 
 Morexs 22 Gravy.*—Having cut, well 
 washed, and drained your morels, put 
 them into a saucepan with oil, salt, and 
 -pepper 3 let them boil for half an hour; 
 then add some veal gravy and a little 
 wine; then simmer them till sufficiently 
 done; serve them with the sauce, if the 
 latter be too thick squeeze lemon-juice 
 into it. 
 
 Morets fo Keep.— They should be 
 dried slowly, put into paper bags, and 
 kept in a dry place. 
 
 Morets, Stuffed.* —Choose the largest 
 and most reund-shaped morels, and hay- 
 ‘ing washed and drained, dry them ina 
 cloth; fill each with a little fine farce, 
 and stew them with slices of bacon and 
 veal; when nearly done, pour on them 
 alittle veal gravy. Serve very hot. 
 
 Morets and Truffles. — Morels and 
 truffles are used for thickening soups 
 -and sauces, and to give them a fine fla- 
 -vour. Wash half an ounce of each, then 
 let them simmer a few minutes in water, 
 and add them, with the liquor, to boil in 
 the sauce, &c. till tender. 
 
 MOUNTAIN Wine.—Take some very 
 fine Malaga raisins, pick out all the 
 stalks, and chop them very fine, and to 
 every ten pounds of the raisins put two 
 gallons of water. Let them steep three 
 weeks, stirring them frequently during 
 that time ; then squeeze out the liquor, 
 and put itinto a vessel that will just hold 
 it, but be careful not to stop it till it has 
 done hissing; then bung it up close, 
 and it will be fit for use in about six 
 months. 
 
 MUFFINS.—Mix two pounds of flour 
 witha couple of eggs, two ounces of but- 
 ter melted in a pint of milk, and four or 
 five spoonsful of yeast ; beatit thoroughly, 
 and set it to rise two or three hours. 
 Bake it on a hot hearth in flat cakes, and 
 turn them, when done, on one side. 
 
 . Murrins.—Take two quarts of warm 
 warm water, twospoonsful of yeast, three 
 
 ounds of flour; heat it weil for half an 
 
 our, and let it stand an hour er two; 
 bake them on an iron baking-stove (rub 
 it well over with mutton-suet as often as 
 they are laid on); as soon as they begin 
 to colour, turn them; they will be .suf- 
 ficiently baked when coloured on both 
 sides. 
 
 Murrin Pudding with dried Cherries. 
 —Take a pintand a half of milk, add to 
 it a few coriander-seeds, a bit of lemon- 
 peel, sugar according to taste, and boil 
 
 them together for ten minutes; then put ! 
 
 ( 336 ) 
 
 MUL 
 
 four muffins into a pan, strain the milk 
 over them, and when they are cold, mash 
 them with a wooden spoon; add half a 
 gill of brandy, half a pound of dried cher- 
 ries, a little grated nutmeg, two ounces 
 of sweet almonds, blanched and pounded — 
 extremely fine, and six eggs well beaten. 
 Mix all togetherand boil in a basin, or 
 bake it in a dish with paste all round. 
 
 MULBERRIES, Preserved. — Boil 
 three quarters of a pound of sugar to 
 grand perlé; then put to it a pound of 
 mulberries, stir them in carefully, with 
 out letting them boil; then take the pan 
 by the handle and roll the fruit about in 
 the sugar for a few minutes; pour them 
 into a basin, and let them stand; the 
 next day drain off the sugar, boil it to 
 the above-mentioned degree; add the 
 fruit, and proceed as above, and then 
 pour it into pots; donot cover them till 
 quite cold. 
 
 Mutserates, to preserve Dry.—Your 
 mulberries must not be too dry, but must 
 look rather a reddish green, and taste 
 tart; prepare the saine quantity of sugar 
 au sougié as of fruit; put in the mulber- 
 ries and let them boil; the sugar must 
 be first clarified with mulberry juice in- 
 stead of water; when they have boiled, 
 take the pan from the fire, skim it, and 
 set itin a stove till next day; then take 
 them out, drain them from the syrup, 
 and put them up in boxes for use. 
 
 Mutserries, Ratafia of.*—Take two 
 gallons of brandy, a quart of water, three 
 pounds anda halfof sugar, three pounds 
 of mulberries, half a pound of red cur- 
 rants, the same of raspberries, and half 
 adrachm of mace. Take the seeds from 
 the currants, mix, and crush all the 
 fruits, the juice from which, with the 
 mace, infuse in the brandy fifteen or 
 eighteen days. Dissolve the sugar in 
 the water, mix the syrup with the 
 brandy, filter and bottle it. 
 
 Mupberry Syrup.—Put some mulber- 
 ries into a jug, tie a paper over it, and 
 then put it up to the neck in a kettle of 
 water; let it boil; as the liquor rises 
 from the mulberries, pour it off, strain it, 
 and to one pint of the liquor put one 
 pound of loaf sugar ; set it over a slow 
 fire, boil it gently till it becomes about 
 the consistence of treacle; then take it 
 off and bottle it. 
 
 Mu.perrises, Syrup of.* — Take as 
 many mulberries as will yield three pints 
 of juice, which put into a preserving- 
 pan with three pints of water; boil until 
 this quantity is reduced to one pint; then 
 lay the fruit on a sieve to drain. Clarify 
 three pounds of sugar, boil it to bowzllé ; 
 then add the mulberry-jnice; give them 
 one boil, and skim them. Pour the 
 
 
 

 
 MUS 
 
 Syrup intoa pan, and let it stand; when 
 cold, bottle it. 
 
 Muteperry /Vine.—Take mulberries 
 when they are just changed from their 
 redness to shining black, gather them on 
 
 a dry day, when the sun has taken off 
 
 the dew, spread them thinly on a fine 
 cloth on a floor or table for twenty-four 
 hours, and boil. upa gallon of water to 
 each gallon of juice ; skim the water well, 
 and add alittle cinnamon slightly bruised; 
 put to every gallon six ounces of white 
 sugar-candy, finely beaten; skim and 
 strain the water when it is taken off and 
 settled, and put to it the juice of the 
 mulberries, and to every gallon of the 
 mixture, puta pint of white or rhenish 
 wine; let them stand five or six days in 
 a cask to settle; then draw off the wine, 
 and keep it cool. This is avery rich 
 cordial. 
 
 MULLET, to Choose.—The sea mal- 
 
 lets are better than the river-mullets, 
 and the red are considered better than 
 the grey; to be good they should be very 
 firm. They are in season in August. 
 - Motter, Bocled.—Boil mullets in salt 
 and water; when they are done, pour 
 away part of the water, and put tothe 
 rest a pint of red wine, some salt and 
 vinegar, two onions sliced, a bunch of 
 sweet herbs, nutmeg, beaten mace, and 
 the juice of a lemon; boil these well to- 
 gether, with twoor three anchovies; then 
 put in the fish; and when they have 
 simmered in it some time, put them into 
 a dish and strain the sauce over them. 
 Shrimps or oysters may be added. 
 
 Muttet Brotled.—Scale and gut them, 
 and cnt gashes in their sides, dip them 
 in melted butter, and broil them at a 
 great distance from the fire; serve with 
 ow, sauce with capers, and a squeeze 
 of Seville orange or lemon. 
 
 Meters Pried.—Scale and gut them, 
 pour some melted butter into a deep 
 dish, score the mullets across the back, 
 and dip them into the butter;-then put 
 some butter in astewpan, clarify it, fry 
 the mullets in it; when they are done, 
 lay them on a warm dish, and serve with 
 anchovy sauce. 
 
 Motter (Red).—Red mullet is called 
 the sea-wocvdcock. Clean it, but.do not 
 take out the inside; fold in oiled paper, 
 and gently bake ina small dish. Make 
 a sauce of the liquor which comes from 
 the fish, adding a bit of butter, a little 
 flour, a little essence of anchovy, anda 
 glass of sherry. Give it a boil, and serve 
 it in a sauce-boat, and serve the fish in 
 the paper cases. 
 
 MUSCADINE Jces.—Put an ounce of 
 
 elder flower into a sabotiére, pour upon 
 it about half a pint of boiling water, then 
 
 n 
 
 ( 337 ) 
 
 
 
 
 
 
 MUS 
 
 put on the lid of the sadotiére, and let it 
 draw for about halfan hour, make a com- 
 position precisely as it were a lemon ice 3 
 to this composition add the infusion of 
 elder-flower, pass the whole through a 
 sieve, and put it into the sadotéére to 
 congeal. 
 
 MUSCLES Fritters.*—Take them out 
 of their shells, and after many washings, 
 steep them for two hours in a quart of 
 vinegar, some water, anda little butter 
 rolled in flour, with salt, pepper, parsley, 
 green onions, tarragon, garlic, a little 
 carrot and parsnip, thyme, bay-leaf, and 
 basil, the whole made luke warm; then 
 take out the muscles, dry and dip them 
 in a batter made of flour, white wine, a 
 spoonful of oil, and salt, and fry them. 
 
 Muscie Ketchup. — Take fine fresh 
 muscles, wash them in their own liquor, 
 pound them in a marble mortar; to a 
 pint of muscles add a pint of sherry, 
 then give them a boil up, add one ounce 
 of salt, two drachms of mace well pound- 
 ed, and one ounce of cayenne; give the 
 whole one boil, skim it, and rub it 
 through a sieve ; let it stand to cool, and 
 when cold put it into bottles 5; cork it 
 carefully, and seal it down. 
 
 Muscies @ la Minute.*—Clean and 
 take away the shells as directed for la 
 Poulette, draw off all the water except 
 what is necessary to cook them in, adda 
 little butter and shred parsley, shake 
 them up a minute or two, and then serve 
 with a squeeze of lemon. 
 
 Musctes @ law Poulette.*—The mus- 
 cles being thoroughly washed, put them 
 into a pan without any water, and fry 
 them lightly over a brisk fire; as they 
 open, remove the shells, strain the liquor 
 from them throughasilk sieve. Put a 
 piece of butter into a saucepan, and some 
 shred scallions, give them a few turns 
 on the fire, then add a little parsley, and 
 afterwards a dessert spoonful of flour 5 
 mix this well with the butter, and pour 
 in the liquor from the muscles, season 
 with pepper and nutmeg 3 give the whole 
 a few boils, thicken it with two or three 
 yolks of eggs, and put in the muscles, 
 make them quite hot, but do not let them 
 boil. Dish them, and squeeze lemon- 
 juice over them. — - 
 
 Musctss (Ragodt of).—Open them, 
 melt a little butter in a stewpan, fry the 
 muscles @ minute with a little chopped 
 parsley, shake a little flour over them, put 
 ina little cream, pepper, salt, nutmeg, and 
 lemon-juice ; boil themup. If you wish 
 them to be brown, instead of cream you 
 should put good gravy. . 
 
 Musciss in Soup.*—Take the liquor 
 that flows from the muscles when they 
 ay ae the fire, and strain it through 
 
MUS 
 
 a fine napkin, put it into some good stock, 
 and beat up the yolks of six eggs, and 
 add to it; thicken over the fire, and mix 
 
 the whole with some consommé ftoup 
 
 when ready to serve, arranging the mus- 
 cles round the dish. 
 
 Muscces, Tourte of.—Line a dish with 
 puff-paste, put at the bottom a layer of 
 good farce, then (having washed the 
 muscles well) put them into a saucepan, 
 take away the shellsias they open, leave 
 in the fish, and let them stew in their 
 own liquor with butter, shalots, parsley, 
 nutmeg, pepper, and salt; lay them on 
 the farce, cover and bake the tourte, and 
 serve with béchamel. 
 
 MUSHROOMS éochoose.—The mush- 
 rooms proper to be used in covkery grow 
 in ‘the open pasture laad, for those that 
 grow near or under trees, are poisonous. 
 he eatable mushrooms first-appear very 
 small, and of around form, on a little 
 stalk. They grow very rapidly, and the 
 upper part and stalk are white. As they 
 increase in size, the under part gradually 
 opens, and shows a fringed fur of a very 
 fine salmon-colour, which continues 
 
 more or less till the mushroom has gained | 
 some size, and then turns to a dark | 
 brown. These marks should beattended | 
 to, and likewise whether the skin can — 
 be easily parted from the edge and mid- | 
 dle, and whether they have a pleasant | 
 Those which are poisonous have | 
 a yellow skin, and the under part-has not | 
 the clear fleeh colourof the real mush- | 
 room ; besides which, they smell rank 
 and disagreeable, and the fur is white or | 
 
 smell. 
 
 yellow. 
 
 * Musnrooms 4 la Bourgeoise.*—Pick, | 
 
 trim, and cut the mushrooms in halves} 
 put some slices of streaky bacon into a 
 stewpan, and set it on a slow fire for 
 a quarter of an hour, then add the 
 sushrooms, parsley, scallions, shalots 
 (chopped), pepper, a pinch of flour, a 
 
 little stock and white wine; stew the 
 
 whole gently, and when reduced to a 
 thick sauce, pour it on fried bread, and 
 ‘serve with vinegar or lemon juice. 
 Musnrooms Broiled. — Choose the 
 ‘largest'sort ; pepper.and salt them well, 
 Jay them on a small gridiron with the 
 stalk upwards, broil them rather quick, 
 -and serve them with good gravy. 
 Musurooms en Cannellon.—Chopsome 
 ‘mushrooms into dice, put them into a 
 stewpan, with sliced parsley, scaliions, 
 shalots, and some butter; when alittle 
 ‘browned, add stock, pepper, and salt; let 
 -it simmer till-the mushrooms are done, 
 and the sauce pretty thick, then put in 
 ‘the yolks of three eggs, and a little 
 lemon-juice ; set it by to cool; in the 
 “mean time, roll some paste very thin, cut 
 
 ( 338 ) 
 
 
 
 MUS 
 it in pieces, in each of which put some 
 
 | of the above, moisten the edges,:and roli 
 them up'into ‘the form of short sausages, 
 
 flour and fry them, +8 
 Musnrooms @ la Créme. — Choose 
 those which are small, and boil thema 
 few minutes in some good cream-saUuce 5 
 toast the crust of a rasped French roll, 
 fill it with the mushrooms, turn it over 
 on the dish, and pour the remainder 
 over it. 
 MusHrooms with Crust.—Take some 
 mushrooms, wash, but do not peel them 5 
 then put them with a few spoonsful of 
 guod oil, into a frying-pan, and heat therm 
 for seven or eight minutes over a quick 
 fire. Whilst they are cooking, add pep- 
 per, salt, grated nutmeg, and shred pars- 
 ley and shalots; then pour ‘the whole 
 over a fried crust, and serve imme- 
 diately. : ata 
 Mussrooms ‘eo Dry.—W ipe them quite 
 clean, and take out the brown and pare 
 off the skin of the large ones; lay them 
 on paper, and put them in a cool oven te 
 dry, keep them in paper bags in a very 
 dry place. When wanted for use, sim- 
 mer them in gravy, and they will swell 
 to nearly their former size; or you may 
 simmer them in their‘own liquor till it 
 dries up into them, shaking the pan, then 
 dry them on tin plates with spice or not, 
 as you think proper. Tie down with a 
 bladder, and keep them in adry place, 
 or in paper. ; wt att 
 Musxunrooms and Eggs.*—Mince some 
 morels or mushrooms very small, put 
 them into a stewpan with some rich 
 gravy,and do them till properly flavoured 
 and. the gravy pretty thick, then pour on 
 them the yolks of twelve eggs, and the 
 whites. of eight, season moderately, and 
 beat them constantly whilst on the fire; 
 serve them very hot. Vea 
 Musurooms Fricasseed.— Peel some 
 mushrooms, if they are large, cut them 
 in- pieces, wash them in cold water, with 
 some vinegar, and bianch them; after- 
 wards dip them again into cold water, 
 and wipe them dry. Then heat them 
 over the fire, with a bit of butter rolled 
 in flour, some salt, pepper, and a bunch 
 of parsley; moisten with hot water or 
 stock, and just before serving, thicken 
 with the yolk of an egg, and half-a tea- 
 spoonful of vinegar. 
 Musnrooms, to keep.*—'The mush- 
 rooms for keeping should be of ‘a mode- 
 rate size; lay them on hurdles, or string, 
 and hang them up%in a dry place, where 
 there is a free circulation of air, but no 
 sun: if you wish to dry them by aquicker 
 process, lay them in an oven; should 
 you have any large ones, take off the 
 tops and stems, and cut them in slices ; 
 
 ee 
 

 
 MUS 
 
 when perfectly dry, put them into bags, 
 whick keep in a dry open place, shaking 
 them often. 
 
 Another method of preserving mush- 
 rooras is, by putting them either in oil, 
 salt water, or vinegar, with garlic, pep- 
 per, and salt, and when they are wanted, 
 soak them in warm water or milk. 
 
 Musurooms, fo feep.* —Choose your 
 mushrooms very white, firm, and fresh 
 gathered, pick and wash them ; then put 
 them into a stewpan with some good 
 fresh butter, or the best olive oil; set 
 the pan on the fire, and leave them until 
 they have given out all their water, and 
 then until that water is half evaporated, 
 they may then be taken from the fire 
 and put intoa pan; when cold, put them 
 mto bottles, which set in a baz marie. 
 
 Musarooms, to keep in Salt and 
 Water. —Thoroughly clean them ; boil 
 them tender in water and a little salt; 
 dry them with a cloth; make a strong 
 brine; when cold, put in the mush- 
 rooms; at the end of a fortnight change 
 
 the brine ; put them into small bottles, | 
 
 and pour oil on the top. 
 When you want to use them forragofit, 
 &c., lay them first in warm water. “ 
 MusHroom Ketchup. — Choose ‘the 
 largest broad mushrooms, break them into 
 an earthen pan, sprinkle salt over them, 
 and stir them now and then ‘for three 
 successive days. Then let them stand 
 fer twelve days, until there is a thick 
 scum over them; strain, and boil the 
 liquor with Jamaica and black peppers, 
 mace, ginger, a few cloves, and some 
 
 mustard-seed. When cold, put it: into | 
 
 bottles, and tie a bladder over the cork; 
 at the end of three months it should be 
 boiled again, with fresh spices, and it 
 may then be kept for twelve months. 
 Rsamnedies 7n a Marinade, Fried.— 
 Choose some good button mushrooms, 
 peel them, and put them for one day into 
 a pickle of half vinegar and half water, 
 salt, one clove of garlic, peppercorns, 
 parsley, carrots, and onions ; have some 
 good fresh lard on the fire, take the 
 mushrooms out of the pickle, chop them 
 in flour, and fry'them in the hot lard, 
 laying them on paper as you do them ; 
 serve them with a sharp sauce, made 
 with three table-spoonsful of butter 
 sauce, mixed with a little glaze, and the 
 juice of nearly half a lemon. 
 Musurooms Pickled. — Button mush- 
 rooms should be rubbed with a bit of flan- 
 
 nel and salt, and from the larger ones take | 
 
 out the red insides; when they are black 
 they will not do, being too old. Sprinkle 
 a little salt over them, and put them into 
 a stewpan, with some mace and pepper; 
 as the liquor comes out, shake them well, 
 
 ( 339 ) 
 
 
 
 
 
 
 
 
 
 
 
 
 
 MUS 
 
 and keep them over a gentle fire till alf 
 of it be dried into them again, then put 
 | as much vinegar into the pan as will be 
 | Sufficient to cover them; give it one 
 | warm, and turn the whole into a glass 
 or stone jar. They will keep for two 
 
 | years. 
 | Musnrooms Pickled.*—Boit them in 
 ‘milk, then wipe them dry with a flannel). 
 ‘Boil some vinegar with mace, nutmeg, 
 ‘and ginger, and let it stand till cold, 
 then put it to the mushrooms, and bottle 
 it; when bottled, pour in a little sweet 
 oil before tying on the bladders. 
 Musnrooms, to Pickle White.—Cut oft 
 the stalks of some small button mush- 
 ‘rooms, rub theskins off with flannel dip- 
 | ped in salt, and then throw them inte milk 
 | and water. Drain them out, and put them 
 'into a stewpan, strewing over them @ 
 handful of salt; cover them close, and 
 ‘put them over a gentle stove for five 
 | minutes, to draw out all the water. ‘Then 
 
 | put them on a coarse cloth to drain till 
 
 | they are cold. 
 Musuroom Powder.* — Take half a 
 
 | peck of large mushrooms, wash them 
 
 | clean from grit, cut off the stalks, put 
 | them into a saucepan without any water, 
 'a quarter of an ounce of mace, two 
 | spoonsful of pepper powdered, two onions 
 | stuck with cloves, a handful of salt, some 
 | allspice and nutmeg if you like, and @ 
 quarter of a pound of butter. Let it 
 | stew till the liquor is dried up, then lay 
 | them on sieves to dry, till they will beat 
 | to a powder. Bottle, and cork it down 
 | close for use; a tea-spoonful added to 
 gravy or soup, a minute or two before 
 it is taken off the fire, gives a fine fla- 
 vour. : 
 
 MusHroom Powder.—After the mush- 
 rooms or champignons are dried whole, 
 they may be set before the fire till crisp 
 then grind and sift them through a fine 
 sieve, and preserve insmall bottles closely 
 corked. 
 
 MusHrooms, Quintessence of.— This 
 delicate relish is obtained, by sprinkling 
 some button or flap mushrooms over with 
 a little salt, and three hours after, mash 
 them ; the following day, strain off the 
 liquor that wi)] flow from them, and boil 
 it in a stewpan till reduced to half. It 
 will not keep long, but many prefer it on 
 account of the flavour of the mushrooms 
 not being overpowered by the spices, 
 which it is necessary to put into ketchup 
 _ to preserve them. 
 
 Musxroom Loaves.—Wash some small 
 | button mushrooms, the same as for pick- 
 ling, and boil thema few minutes in alittle 
 water; add tothem alittle cream, a bit of 
 butter rolled in flour, and some salt and 
 rue. Boil these up, take the crumb out 
 
MUS 
 
 ofsome French rolls, and fill them with 
 
 the mushrooms. 
 
 Musurooms (Ragodt of ).—Take some 
 large mushrooms, scrape the insides of 
 them, and broil them till they are brown ; 
 then put them into some gravy, thickened 
 with a little flour, a very little Madeira, 
 salt, eayenne, and a little lemon juice. 
 Give the whole a boil, and then serve. 
 
 MusHrooms, Ragott of (Brown).*— 
 Prepare your mushrooms as for white 
 ragoit; when minced, and the moisture 
 pressed out, make a little brown roug, 
 moisten it with stock; put to it a little 
 
 ham, trimmings of veal, a seasoned 
 bunch of sweet herbs, carrot and onions; 
 when done, strain it through a sieve, and 
 then finish it by adding a little butter. 
 
 Musnrooms, Ragodt of (White).*— 
 
 _ Pick and cut off the stalks of the mush- 
 ‘reoms near to the head, wash them in 
 severa! waters, and then put them into a 
 saucepan, with some water and lemon- 
 juice. Drain, mince them very small, 
 and press them closely in a cloth. As 
 soon as all their moisture is extracted, 
 . replace them in a saucepan, with butter 
 and Jemon-juice, and when the former 
 begins to oil, add equal quantities of 
 velouté and consommé ; reduce, and sea- 
 son it with pepper. Thicken it with 
 yolks of egg, cream, and butter; skim 
 off the fat and serve. 
 
 MusxHroom Salad.— Cut your mush- 
 rooms into dice, which put into a sauce- 
 pan, with oil, and a slice or two of peeled 
 lemon; simmer a short time, then drain, 
 and let them cool; when quite cold, put 
 them into a salad dish, with chopped 
 parsley, shalots, pepper, and salt; pre- 
 pare them like other salads, with oil 
 and vinegar. 
 
 Musuroom Sauce.*—Cut some mush- 
 rooms into pieces, press them in a cloth, 
 and then mince them; do them up ina 
 little melted butter, then add some good 
 stock, parsley, scallions, and two cloves 
 of garlic; skim, and cook them over a 
 moderate fire for half an hour; strain, 
 take off the fat, and serve it very hot. 
 
 Mussroom Sauce al Espagnole.—Put 
 two ladlesful of brown consommé (com- 
 monly called espagnole) into a stewpan, 
 with two ladlestul of sauce tournée, and 
 some mushrooms; reduce it over the 
 fire to the thickness of the sauce you put 
 in, at first, then stir in a piece of butter, 
 the juice of halfa lemon, and a very small 
 quantity of cayenne pepper. 
 Musurooms, Stewed.*—Peel some large 
 mushrooms, take out the inside, broil 
 them, and when the outside is brown, 
 put them inastewpan with water enough 
 to cover them, a spoonful of white wine, 
 the same of browning, anda little vine- 
 
 ( 340 ) 
 
 MUS 
 gar; thicken it with flour and mpotcrte 
 
 boil it up; and serve with sippets roun 
 the dish. Songs 
 Musurooms (/Vhite) a la Bordelaise.* 
 —Choose the thickest and firmest mush- 
 rooms, wash and drain them, cut the un- 
 der side in lozenges, put them in a dish 
 with oil, pepper, and salt, let them lay 
 two hours in this, then broilthem; make 
 a sauce as follows:—Put some oil, shred 
 parsley, and scallions, and a small piece 
 of garlic, into a saucepan; shake them 
 over the fire till quite hot; then,pour it 
 over the mushrooms with the juice of 
 two lemons. 
 Mussrooms (/hite) aux Croute.*—. 
 Trim and blanch your mushrooms, ‘put 
 them into a saucepan with a bit of butter, 
 a bunch of parsley and scallions; set the 
 pan on a stove and fry the mushrooms 
 lightly ; then add a spoonful of flour and. 
 some gocd stock; let these boil pretty 
 quick at first, and afterwards set them 
 aside to simmer ; season them with salt, 
 pepper, and a little grated nutmeg; take 
 the upper crust of a very light brick, 
 rasp and take out all the crumb, butter 
 the crust inside and out, place it on a 
 gridiron over a clear fire, dry and broil 
 of a nice colour; take the parsley and 
 scallions from the mushrooms, thicken 
 the sauce with the yolks of eggs beaten 
 up with cream, pour a little of this on 
 the crust, lay iton a dish, the hollow part 
 downwards; pour the ragoiit over, and 
 serve it. 
 _ MusHrooms (/Vhite) for Galantine.* 
 —Trim and put the mushrooms intocold 
 water, in which is a little lemon-juices 
 then drain and set them on the fire with 
 a good bit of butter and lemon-juice, for 
 about five minutes; when done, put 
 them in a China basin for use, 
 Musnnooms (White) with Herbs.*7#— 
 Prepare and soak your mushrooms as for 
 la Bordelaise, mince the stalks and trim- 
 mings, press out all the water they ma 
 contain, put them into a saucepan wit 
 oil, salt, pepper, parsley, and scallions, 
 and a piece of garlic; give these a few 
 turns, and having laid the mushrooms 
 on a dish, put a little of the sauce into 
 each, sprinkle them with raspings; pour 
 a little oil over, and bake them; when 
 done, dish and serve them with their own 
 sauce and lemon-juice. , 
 
 Musunooms (/Vhite) a la Provencale.* 
 
 —Take four smal] baskets of very firm 
 mushrooms, pick, wash, and drain them; 
 cut each in half, and lay them in oil, sea- 
 soned with pepper, salt, and garlic; just 
 before dinner time, put them into a fry- 
 ing-pan with some olive oil, fry them 
 over a large fire ; when ofa good colour, 
 add two spoonsful of chopped parsley, 
 
 
 
 a eee 
 

 
 oa 
 ene 
 
 _ 
 
 1 A ee ge 
 
 ee ee ee ee ee oy 
 
 Weis eli ash ams 
 
 MUT 
 and about a dozen pieces of bread, all 
 the same size and shape ; squeeze a little 
 lemon-juice over, and serve. 
 
 MusnHrooms (/Vhite), Purée of.*— 
 Choose your mushrooms very white, cut 
 off the earthy end of the stalk and wash 
 them. Put a little water into a stewpan 
 with the juice of a lemon, fry the mush- 
 rooms lightly in this; then drain and 
 mince them very small; put them into 
 a cloth, press them verytight. Take a 
 piece of butter, and put it in a saucepan 
 wlth asqueeze of lemon and the chopped 
 mushrooms; set them on the fire, and 
 when the butter is oiled, add six ladlesful 
 of velouté, and as much consommé ; re- 
 duce this till your purée is pretty thick; 
 season with whole pepper. 
 
 -Musxuroom (/Vhite) Sauce. — Have 
 ready some cream sauce, rather thinner 
 than usual; to this put a few small white 
 mushrooms ; reduce it to the proper con- 
 sistence ; it is then ready for use. 
 
 MUSK, to prepare for Liqueurs.*¥— 
 Take two grains of musk and a quarter 
 of a pound of sugar, pound them ina 
 mortar and mix them well; keep it in 
 aclosely stopped bottle. The quantity 
 required of this is one pinch to four or 
 
 ‘five quarts of liqueur. 
 
 Ambergris is prepared in a similar 
 manner, but being less powerful than 
 the musk, four grains is the proportion 
 to a quarter of a pound of sugar. 
 
 MUSTARD, fo Make.—Take some of 
 the best Durham flour of mustard and 
 mix it, by degrees, to a proper thickness 
 with boiling water, rubbing it extremely 
 smooth ; a d a little salt, and keep it in 
 asmall jar closely covered, and only put 
 as much into the mustard-pot as will be 
 used in-a few days; the mustard-pot 
 should be daily wiped round the edges. 
 
 - Musrarp, to Make.* —Take a few 
 spoonsful of the flour of mustard, and 
 carefully mix it with a little warm water, 
 until it is of the consistence of honey ; be 
 particular that it is mixed perfectly 
 smooth. : 
 
 Musrarp, to Make, forimmediate Use.* 
 —Take some mustard, and, by degrees, 
 mix it quite smooth with new milk, ad- 
 ding a littlecream. Mixed in this man- 
 ner it will keep; it is very soft, and not 
 in the least bitter, 
 
 Musrarp Sauce,*—Put two glasses of 
 stock, shalots shred small, salt and pep- 
 per, into a saucepan; let them boil for 
 half an_hour, then add a spoonful of 
 mustard}; stir it in well, and use it when 
 required, 
 
 UTTON (Observations on). —The 
 pipe that runs along the bone of the in- 
 side of achine of mutton ought to be 
 taken away; andif it is to be kept any 
 
 _whole out. v 
 garnish with pickles, and serve with 
 
 MUT 
 
 length of time, the part close round the 
 tail should be rubbed with salt, previously 
 cutting out the kernel. ‘ 
 
 It is best. for the butcher to take out 
 the kernel in the fat on the thick part of 
 the leg, as that is the part most likely to’ 
 become tainted. The chine and rib- 
 bones should be wiped every day; and 
 the bloody part of the neck be cut off, im 
 order to preserve it. The brisket 
 changes first in the breast; therefore, if 
 it is tobe kept, it is best, should the 
 pic popae be hot, to rub it with a little 
 salt. 
 
 When intended for roasting, it should 
 hang as long as it will keep, the hind 
 quarter particularly ; but not so long as 
 to become tainted. ; ore 
 
 Mutton for boiling ought not to hang 
 long, as it will prevent its looking of a 
 good colour. pee 
 
 The greatest care should be taken to 
 preserve, by paper, the fat of what is 
 roasted. 
 
 Morton, a Basque of.—Put the cau! of 
 a leg of veal into a copper dish thesize of 
 a small punch-bowl. Chop thelean part 
 of aleg of mutton extremely small ; take 
 half its weight of beef marrow, the crumb 
 of a penny-loaf, the rind of half a Jemon, 
 grated, halfa pint of red wine, two an- 
 chovies, and the yolks of four eggs. Mix 
 all together with the mutton, and fasten. 
 itin the caul in the middle of the dish 3 
 Bake it in a quick oven, and when done, 
 turn the dish upside down, and turn the 
 Pour over it a brown gravy 
 
 sweet sauce. 
 
 Morton, Boiled, Turkish Fashion.— 
 Cut the meat in slices, wash it in vine- 
 gar, put it ina saucepan with whole pep- 
 per, rice, and two or three onions; stew 
 these very slowly, and skim very often ; 
 when it is tender, take out the onions, 
 and put sippets in the dish under the 
 meat. 
 
 Mutton, Boulettes of, fried.*—Mince 
 some cold roasted mutton very small ; 
 take a fourth of its weight in sausage- 
 meat, some crumb of bread seaked in 
 milk, boiled potatoes, sweet herbs, shred 
 small, salt and pepper; mix these toge- 
 ther with the yolks of two or three eggs. 
 Roll this faree into as many balls as you 
 think proper, cover them with bread- 
 crumbs, and fry them. Serve with sauce 
 piquante. . 
 
 Mourron, Breast of, Broiled.*—Boil 
 the mutton, and afterwards broil it, hav- 
 ing first strewed it over with shred par- 
 sley and young onions, some salt, pep- 
 
 ‘per, and grated bread-crumbs. 
 
 Murron (Breast of) en Carbonade.*— 
 ee the brisket bones, and cut a 
 
a 
 
 MU T 
 
 breast of mutton into oval-shaped pieces, 
 braise them (adding some slices of ham 
 to the usual braising materials) for three 
 hours. When wanted for the table, drain 
 and glaze them. Serve with spinach, 
 endive, sorrel, or any thing else. : 
 
 Mutton (Breast of ) Collared.—Take 
 a breast of mutton, take off the skin, 
 bone it, and roll it up inacollar like a 
 breast of veal. - Put a quart of milk and 
 a quarter of a pound of butter in the 
 dripping: pan, and baste the meat with it 
 well whilst it isroasting. Put some good 
 gravy intothe dish and into a boat, with 
 some currant-jelly in another boat, and 
 serve. 
 
 _ Murron (Breast of) a la Ste. Mene- 
 hould.*—Braise a breast of mutton in 
 the usual way; when done, take it out, 
 rub salt and pepper over it, ap it in 
 melted butter, bread it thoroughly, and 
 broil it over a slow fire, pass a salaman- 
 der over it, and serve with a clear gravy. 
 
 Murron (Breast of) aux Petites Ra- 
 
 cines.*—Prepare and braise a breast of 
 mutton as directed for Carbonade, and 
 when done, drain the pieces, dish them, 
 en couronnes, inthe centre of which pour 
 the ragoit of carrots. (See Petites Ra- 
 eines.) 
 'Murron (Breast of) Roasted with 
 4Vine.—Skin and bone a breast of mut- 
 ton, then roll it up in a collar like a 
 breast ofveal. Roast it, and baste it with 
 half a pint of red wine ; when you have 
 used up all the wine, finish basting with 
 butter. Havea little good gravy in rea- 
 diness, and when the mutton is done, 
 set it upright ina dish, pour inthe gravy, 
 prepare sweet sauce the same as for 
 venison, and send it up to table without 
 any garnish. 
 
 Murron Broth.—Take two pounds of 
 scrag of mutton, take out the blood, put 
 it into a stewpan, and cover it with cold 
 water ; and when the water is lukewarm, 
 pour it off, skim it well; then put it in 
 again with four or five pints of water, a 
 tea-spoonful of salt, a table-spoonful of 
 grits, and an onion; set it on a slow fire, 
 and when you have taken all the scum 
 off, put in afew turnips, let it simmer 
 very slowly for two hours, and strain it 
 through a clean sieve. 
 
 Mutton Broth.—Cut a neck of mut- 
 ton into pieces, preserving a handsome 
 piece to be served up in the tureen; put 
 all into a stewpan with three quarts of 
 cold: beef stock, or water, with a little 
 oatmeal mixed in it; some turnips, 
 onions, leeks, celery cut in pieces, and 
 a small bunch of thyme and parsley. 
 When it boils, skimit clean, and when 
 nearly done, take out the piece you in- 
 tend to serve in the tureen, and let the 
 
 ( 342) 
 
 MUT 
 
 other pieces stew till tender; then have. 
 ready turnips cut into dice, some leeks,» 
 celery, half a cabbage, some parsley, 
 all cut small, and some marigolds; was 
 
 them, strain the liquor off the meat,’ 
 
 skim it free from the fat, add it to the, 
 
 ingredients with the piece of mutton in- 
 tended for the tureen, adding a little 
 pearl barley. Season with salt, simmer, 
 all together till done, and serve with 
 toasted bread on a plate. rue 
 Mutton, Capilotade of.*—Cut the re+ 
 mains of a quarter of mutton into pieces, 
 put them into a pan with salt, peppery. 
 nutmeg, white wine, stock, and a dessert. 
 spoonful of olive oil; when about. half. 
 done, add to it two ounces of raspings, 
 cover the saucepan close, and let it boil, 
 slowly for three or four hours; then pour 
 it on_a dish with its liquor and the juice 
 of a Seville orange. 
 Mutton Chops in disguise.—Take as. 
 many chops as you choose, and rubthem 
 with pepper, salt, and a little parsley; 
 roll each chop in half a sheet of white” 
 paper, well buttered on the inside, and 
 rolled on each end close; have some hog’s- 
 lard or beef dripping boiling in a frying-. 
 pan; put in the steaks, fry them ofa nice 
 brown, lay them in your dish, and gar- 
 nish with fried parsley, throw some all 
 over them, and have a little good gravy. 
 in a sauce-boat ; but take great care that 
 you do not break the paper, nor have 
 any fat in the dish, but let: them be well 
 drained, te : 
 Mutton, to Collar a Breast of.+—Take 
 off the skin, bone, and gristle, from a 
 breast of mutton; then grate white bread, 
 cloves, mace (a small quantity), pepper, 
 and salt, the yolks of three-eggs bruised. 
 small, and a little lemon-peel, shred. 
 fine; make the meat flat, strew the sea-. 
 soning over it with four or five anchovies, 
 washed and boned; roll the meat up as 
 a collar, bind it with a coarse tape, and. 
 broil or roast it, cut it in three or four. 
 pieces, and serve it up with a good thick 
 gravy ; fried oysters, or force-meat balls. 
 are an improvement. It is very good 
 cold, cut in slices like collared beef. es 
 Mutton Collops.—Take all the lean 
 from a leg of mutton that bas hung some 
 time ; cut it into slices, about the size of 
 half an egg; beat them apie flat, and 
 fry them lightly in lard, with some 
 chopped parsley, shalots, mushrooms, 
 pepper, and salt; then put them into a. 
 stewpan, adding to the above seasoning; : 
 a few slices of veal, and ham, cover them. 
 with bacon, and let them simmer for 
 about half an hour; put in half a glass 
 of white wine, and some stock ; when 
 quite done, take out the mutton, drain 
 and dish it, add a little cullis to the 
 
 
 
 s 
 a 
 3 
 

 
 MUT 
 
 sauce, reduce it; skim, and strain it 
 over the collops.: 
 
 Murton Collops.—Take a leg of mut- 
 ton, which has hung for some time, and 
 cut it into thin collops; take out all the 
 sinews, season the collops with salt, pep- 
 per, beaten mace, some shred parsley, 
 thyme, and two shalots; put a large 
 
 iece of butter into a stewpan, and when 
 it is quite hot, put in all the collops, and 
 keep stirring them with a wooden spoon, 
 till they are three parts done; put in 
 half a pint of good mutton gravy, some 
 lemon-juice, thickened with butter and 
 flour; let them simmer four or five mi- 
 nutes, not longer, or they will be hard ; 
 Jay them in a dish, and pour the sauce 
 over them. 
 
 . MutTrTon ore a la Perigord.—Cut 
 your mutton in thinner slices than usual, 
 put them into a marinade of oil, with 
 sweet herbs; having laid in this for 
 some time, braise them with the same 
 materials as mutton collops, adding mari- 
 nade, and chopped truffles. Serve them 
 with a ragoiit of the latter. 
 
 ._ Morron @ la Coquette.—Cut a neck of 
 mutton into pieces, about the size of a 
 finger, lard them quite through with ham 
 and bacon; simmer them in some stock, 
 with sweet herbs; when done, take the 
 meat out, reduce and strain the sauce 
 over them. Then take some good fowl 
 farce, cover each piece of mutton with 
 this, wrap the whole in a slice of bacon; 
 wash them over with egg, cover with 
 bread crumbs, and bake them. 
 
 Mutton Cutlets (broiled) Breaded.*-— 
 Trim and season your cutlets with pep- 
 
 er and salt, put them into some meited 
 eaaac, and when they have imbibed a 
 sufficieut quantity of it, take them aM 
 
 and cover them completely with bread 
 
 crumbs ; give the cutlets a good shape, 
 and broil them over a clear fire; take 
 care not to do the cutlets too much, to 
 burn the bread. 
 
 Mutron Cutlets in Caul.*—Lard and 
 braise a dozen mutton cutlets, as for la 
 soubise; place a weight on them whilst 
 they are cooling; when cold, trim and 
 wrap them in onions prepared as follows ; 
 cut twelve onions into dice, blanch and 
 cool them; then do them upin a little 
 butter, with pepper, salt, garlic, bay- 
 leaf, and nutmeg; add to these two 
 ladlesful of velouté, stir in the yolks of 
 four eggs, and reduce the onions to a 
 paste; as soon as it is cold, use it as 
 above-mentioned ; besides this, put on 
 each cutlet a pig’s caul, lay them ina 
 deep dish, and bake them toa nice colour. 
 Serve them very hot with a demi glaze. 
 
 Mutton Cutlets with Cucumbers.*— 
 Choose your cutlets rather thicker than 
 
 ( 343 ) 
 
 MUT 
 
 usual, beat and lard them with bacon; 
 rolled in salt, pepper, and spices; put 
 them into a pan with a little melted but- 
 ter, brown, and then trim them. Linea 
 stewpan with slices of bacon and veal, 
 two carrots, cut in pieces, three onions, 
 two cloves, & bayleaf, a little thyme ; lay 
 your cutlets on this, cover them with 
 bacon, pour in a ladleful of stock, and. — 
 simmer the cutlets in this. In about two. 
 hours take them out, drain and glaze 
 them, dish them en couwronnes, with cys 
 cumbers and cream in the centre. 
 
 Morvron Cutlets and Lettuces.*—Havy- 
 ing prepared and dressed the cutlets in 
 the same manner as with cucumbers; 
 when done, glaze and dish them ¢7 cowe 
 ronne, alternately, with lettuces, glazed. 
 Serve with a reduced espagnole. 
 
 Murton Cutlets, a la Soubise.*—Pre- 
 pare and dress your cutlets, as directed, 
 with cucumbers ; dish them en couronnes;’ 
 with a purée of white onions in the centres 
 
 Mutton, Curry of.*—Take a fine loin 
 of mutton, take off all the fat, cut the 
 meat into dice, cut some onions also into 
 dice, and fry them; when nearly done, 
 add the meat and curry powder (in the 
 proportion of a table-spoonful to each 
 pound of meat); fry them all lightly ; 
 when almost brown, pour in two cupsfull 
 of water, put the whole into a stewpan, 
 cover, and let it simmer for an hour, or 
 more, according to the quantity. Have 
 some rice, boiled very dry, in a separate 
 dish. Some persons add a little pickle. 
 
 Mutron ((Fillet of) Bratsed.—Take 
 off the chump end of the loin, butter 
 some paper, and put over it, and paste 
 the same as for venison; let it roast for a 
 couple of hours. Be careful that it is not 
 in the least brown. Have ready some 
 French beans boiled, and drained ona 
 sieve; and, during the time the mutton 
 is being glazed, give them one heat up in 
 gravy, and lay them in the dish, and 
 serve the meat upon them. 
 
 Murrton (Fillets of ) a la Gelée.—Take 
 the /illets from two loins of mutton, lard 
 them with bacon, rolled in sweet herbs; 
 put them into a stewpan, lined with slices 
 of bacon; add the trimmings of the meat, 
 two carrots, cut in pieces, two onions, 
 each with a clove in it, a good bunch of 
 parsley, seasoned, a little salt and whole 
 pepper, a glass of madeira, and two 
 ladlesful of consommé, cover the whole 
 with bacon, and a piece of buttered paper 
 the size of the pan. Set it on the fire; 
 as soon as it boils, put it aside, with fire 
 under and over, to simmer slowly for 
 two hours; then take it from the fires 
 and let the fid/ets cool in their sauce. 
 When nearly cold, drain and press them 
 lightly between two dishes, and when 
 
7 
 
 MUT 
 
 quite cold, cut each fillet in half, glaze 
 them all over, dish them, and garnish 
 over and round with jelly, disposed ac- 
 cording to your fancy. 
 
 Mutton cutlets @ da gelée, are done in 
 the same manner, except that they are 
 larded both with bacon and ham. 
 
 Murron Hams.—Cut a hind-quarter 
 of mutton like a ham, and take an ounce 
 of saltpetre, a pound of coarse sugar, 
 and the same quantity of common salt, 
 mix them together, and rub them well 
 into the mutton ; then lay it ina hollow 
 tray, with theskin downwards, and baste 
 it every day with the pickle for a fort- 
 night. Roll it in saw-dust, and hang it 
 in wood-smoke for a fortnight. Then 
 boil it, hang it in a dry place, and cut 
 rashers off as you want them ; they eat 
 much better broiled than any other way. 
 
 Morrow ( Haricot of).—Cut some mut- 
 ton chops rather thicker than for broil- 
 ing; trim them nicely, then fry the 
 chops in a little butter, of a nice brown 
 colour; drain off the butter, and make a 
 voux, by putting together, in astewpan, a 
 small piece of fresh butter, and a spoon- 
 
 -ful of fine flour, placing them over a mo- 
 
 derate fire, and stirring them with a 
 wooden spoon till the flour becomes of a 
 good brown colour, moisten with veal 
 gravy of a good colour, and well season- 
 ed. When your sauce boils, put in the 
 chops and the trimmings of your turnips, 
 and let them stew gently on the corner of 
 the stove. Skim frequently: when the 
 chops are nearly done, drain them into a 
 clean stewpan ; have ready some turnips, 
 cutin neat shapes, but rather large pieces, 
 add them to the chops; drain the sauce 
 through a sieve, over the turnips and 
 chops, then stew them in this sauce with 
 a little sugar, and continue to skim fre- 
 quently. When the turnips are done, 
 keep them hot by the dazn marie till you 
 serve. 
 
 Motton Harrico.*—Take a scrag of 
 mutton, make some good gravy with 
 parsley, thyme, and winter-savory, sliced 
 carrots, onions, and shalots and celery, 
 some turnips, well boiled and mashed, 
 and a crust of white bread, stew all to- 
 gether ; then put in some steaks of a neck 
 or loin (broiled first), and stew them in 
 some time ; season to your taste; strain 
 it off, and slice in some carrots, boiled 
 separately for that purpose. 
 
 Mutton Hashed a@ la Bourgeoise.— 
 Take what meat remains from a roast 
 leg of mutton, which has been served the 
 day before; cut off the skin, take away 
 the coarse fibres, and cut the meat into 
 small and thin pieces, put them into a 
 saucepan; then reduce a few spoonsful of 
 cullis, and put it to the hash, with two 
 
 (344 ) 
 
 MUT 
 
 ounces of butter; warm up the whole, 
 taking care that it does not boil, and 
 serve with soft poached eggs round. — 
 
 Murton Hashed with Cucumbers.— 
 Pare some cucumbers, and take out the 
 seeds, then cut them into very thin 
 slices ; and let them steep for two hours 
 in vinegar and salt; drain them wells; 
 put them into astewpan, and keep turn- 
 ing them over the fire, with a small piece 
 of butter ahd a slice of ham, till they be=- 
 gin to take colour, adding a little flour, 
 and moistening with equal quantities of 
 stock and gravy. If you do not happen 
 to have any gravy, let the cucumbers be 
 more coloured before they are taken 
 from the fire; they should then be stewed 
 gently, occasionally skimming off the 
 fat; when they are done, add a little cul- 
 lis to thicken them. Having thus pre- 
 pared your ragofit of cucumbers, take 
 any joint of cold roast mutton (the leg is 
 the best), cut it into thin slices, and put 
 it into the ragofit to heat, but taking care 
 not to let it boil. 
 
 Mutton (Hashed)with Fine Herbs.*— 
 Cut your meatas directed forhashed mut- 
 ton and poached eggs, dress it also in the 
 same manner, leave it in the saucepan } 
 put two ounces of butter into another 
 saucepan, witha dessert spoonful of sha- 
 lots, shred small; set them on the fire, 
 but do not colour them; then take four 
 spoonsful of mushrooms, all shred small, 
 give them a few turns, with the shalots 
 after which doa dessert spoonful of shred 
 parsley: stir them all —- reduce, 
 and pour them on the hash; give the 
 whole a simmer, and then serve with 
 sippets round. 
 
 Murron (Hashed) and Poached 
 Eggs.*—Cut the meat from a cold roast- 
 ed leg of mutton, take out all the sinews, 
 and skin, mince it very small, and put it 
 in a saucepan ; reduce’ four spoonsful of 
 espagnole to one; pour it over the meat 3 
 mix it in well, set it on the fire, but do 
 not let it boil; when done, pour it intoa 
 dish with fried bread, cut like corks, 
 round, and poached eggs on it. ax 
 
 Motron (Haunch of ).—It should be 
 kept as long as you can possibly keep it 
 sweet by the different modes; and if ne- 
 cessary, wash it with warm milk and 
 water, or vinegar, and when going to be 
 dressed, be careful to wash it well, to pre- 
 vent the outside from having a bad fla- 
 vour from keeping; before you put the 
 haunch to the fire, fold it in a-paste of 
 coarse flour, or strong povers then set it 
 a good distance from the fire, and allow 
 proportionable time for the paste ; do not 
 take it off, till about thirty-five or forty 
 minutes before serving the mutton, and 
 then baste continually; bring the haunch 
 
 
 
 a 
 ; 
 

 
 MUT 
 
 nearer before taking off the paste, and 
 froth it up in the same manner as veni- 
 son. For gravy, take a pound anda half 
 of loin of mutton, and simmer it in a 
 pint of water till reduced to half, use no 
 seasoning but salt: brown it with a little 
 burnt sugar, and serve it up in the dish ; 
 but there should be a good deal of gravy 
 in the meat, for though long at the fire, 
 the covering and distance will prevent its 
 roasting out. Serve with currant-jelly 
 sauce. 
 
 , Murron (Leg of.)—If your leg of mut- 
 ton is roasted, serve with onion or cur- 
 rant-jelly sauce ; if it is boiled, serve with 
 caper-sauce and vegetables. In roasting 
 or boiling, a quarter of an hour is usually 
 allowed for each pound of meat. 
 
 ... Murron (Leg of), ad l Anglaise.* — 
 Lard the fleshy part of a leg of mutton 
 with fat bacon, tie it with packthread, 
 and put it into a pot just large enough 
 to hold it, with some stock, a bunch of 
 
 arsley, and green onions, a clove of gar- 
 ic, three cloves, a bay-leaf, thyme, basil, 
 some salt and pepper; when it is done, 
 let it drain, wipe off the fat with a cloth, 
 and serve with a sauce made in the fol- 
 lowing manner: put a tumblerful of 
 stock, and nearly the same quantity of 
 cullis into a stewpan, with some capers 
 and anchovies, a little parsley, a shalot, 
 and the yolk of an egg boiled hard; let 
 the sauce boil a few minutes, and serve 
 it with the mutton, 
 
 Mutton (Leg of) & la Bourgeoise.*¥— 
 Take a nice round leg of mutton, boneit, 
 and lard the inside of it with dardons 
 rolled in salt, pepper, and spices; tie it 
 up into its original form, and put it into 
 a braising-pan, with a dozen carrots, a 
 dozen onions, as many potatoes, two bay- 
 leaves, two cloves, parsley, scallions, and 
 a ladleful of stock or water ; add to these 
 
 _ apound of bacon cut into six pieces, a 
 little salt ; simmer it for three hours and 
 a half, stirring it occasionally; at the 
 end of that time take out the mutton, 
 untie, and dish it with the vegetables 
 round it. 
 
 . Murron (Leg of), with Cauliflowers 
 and Parmesan Cheese.*—Boil a leg of 
 mutton @ l Anglaise, then blanch some 
 cauliflowers, and. boil them in another 
 water, with a bit of butter and a little 
 salt; then take the dish you intend to 
 serve in, and put into it a little sauce 
 made with cullis, a slice of butter, salt, 
 coarse pepper, and thickened over the 
 fire; putinto the dish with this sauce, 
 some grated Parmesan cheese; put the 
 mutton in the dish, and pour the remain- 
 der of the sauce over it, add more cheese, 
 and set the dish upon a stove over a slow 
 _fire, under a cover that will admit fire at 
 
 ( 345 ) 
 
 MUT 
 
 the top, until it be ofa fine high brown, 
 and the sauce thick ; before you serve it 
 to table, drain off all the fat. a 
 
 Morton (Leg of) with Endive.*—Cut 
 the meat of a cold roasted leg of mutton 
 into small thin pieces, and put them into 
 a saucepan : blanch the hearts of some 
 endive, then press out all the water, cut 
 them in pieces, and give them a few 
 turns in some butter; add to it afterwards 
 three ladlesful of espagnole, the same of 
 consommé, a little salt, and whole pep- 
 per; reduce, and pour it on the mutton, 
 stir them together over the fire, but do 
 not let it boil; dish it e duzsson, garnish 
 with fried bread, and pour a very little 
 espagnole over it. 
 
 Mutton (Leg of) a lEspagnole.— 
 Bone a leg of mutton to the knuckle, lard 
 it quite through with large pieces of 
 bacon, seasoned with salt and spices, then 
 put it into.a braising-pan, with about a 
 dozen onions, and a pint of white wine, 
 cover it with paper, and put it into. the 
 oven ; when half done, turn it, add half 
 a dozen short sausages, cover it again, 
 and finish the baking; garnish the meat, 
 when served, with onion, skim and strain: 
 the liquor, squeeze over it the juice of 
 two oranges, and pour it on the mutton. 
 
 Murron (Leg of) a la Gasconne.*— 
 Bone a leg of mutton (excepting the 
 knuekle); lard it with ten or a dozen 
 cloves of garlic, andfas many anchovies 
 cut in pieces; spit and roast it; when 
 done, serve with a ragofit of garlic as 
 follows: put about a pound of garlic into 
 a saucepan with some water; let it boil 
 up frequently till nearly done; then 
 drain, and put it into another saucepan, 
 with five spoonsful of reduced espagnole, 
 a piece of butter, and a little gravy ; pour 
 this ragofit round the mutton. 
 
 Mvrron (Ley of) au Haut-goriit.—Let 
 it hang a fortnight in some airy place, 
 stuff it with garlic, and rub it over with 
 pepper and salt, and then roast. it. 
 Sauce: good gravy, with a spoonful of 
 wine boiled in it. 
 
 Murrton (Leg of) Marinaded.—Lard 
 the upper part of a leg of mutton, and let 
 it soak for about twelve hours in a warm 
 pickle of water, vinegar, garlic, cloves, 
 onions, thyme, bay-leaves, parsley, salt 
 and pepper; after it has been this time 
 in soak, roast it, basting it with the 
 pickle; serve with a_ high-flavoured 
 
 sauce, or, if you like it better, pass the 
 
 marinade through a sieve, reduce it over 
 the fire to the consistence of a sauce, add 
 a little butter to thicken it, and serve. 
 If you intend to use your marinade for 
 a sauce, you must put in a very small 
 quantity of salt. , f 
 Murron (Leg of) Marinaded, Ven- 
 
MUT 
 
 son Fashion.*—Take a leg of mutton that 
 has hung some days, lard the upper side 
 with bacon, and lay it in the following 
 marinade: vinegar and water, a lemon. cut 
 in slices, garlic, nutmeg, cloves, slices of 
 onions, coriander bruised, thyme, bay- 
 leaf, parsley, scallions, salt and pepper 5 
 leave the mutton in this for twenty-four 
 hours (or five or six days, if you like) ; 
 
 then take it out, and roast it, basting it 
 
 with the marinade strained ; serve with 
 its own gravy. 
 
 Mourron (Leg of) Stuffed.*—Make a 
 stuffing with a little beet-suet chopped, 
 some 1 thyme, marjoram, a httle 
 grated lemon, nutmeg grated, pepper, 
 salt, and a few bread crumbs, mix all to- 
 gether with the yoik of an egg, put this 
 under the skin in the thickest part. of a 
 leg of mutton under the flap; then roast 
 it, and serve it to table with some good 
 gravy in the dish. , 
 
 Mutton (Leg of ) Stuffed with Oys- 
 ters.—Make a forcemeat of beef-suet 
 chopped small, the yolks of hard boiled 
 eggs, with three anchovies, a little onion, 
 thyme, savory, and some oysters, a 
 dozen or fourteen, all cut fine, some 
 Salt, pepper, grated nutmeg, and crumbs 
 of bread, mixed up with raw eggs; put 
 this forcemeat under the skin in the 
 thickest part of the leg of mutton, under 
 the flap, and at the knuckle. For sauce, 
 some oyster-liquor, a little red wine, an 
 anchovy, and some more oysters stewed, 
 and served under the mutton. 
 
 Mutron (Loin of ).— Roast it; some 
 eople think it eats much better if cut 
 ength-ways, like a saddle. It may also 
 
 be used for steaks, pies, or broth, only 
 uses care to cut off as much fat as pos- 
 siple. * \ 
 
 Morton (Loin of) en Fricandeau.*— 
 Trim, and lard a loin of mutton; take the 
 trimmings of this, some beef and veal, lay 
 them in a stewpan, the mutton on them, 
 with carrots, onions, and a bouguet garni ; 
 add consommé, and cover it with a but- 
 tered paper ; set it first on a brisk, and 
 afterwards on a slow fire ; let it stand till 
 quite done; then take it out, and drain 
 it, take off the skin, glaze, and serve it 
 
 with a ragolit of endive, or a purée of | g 
 
 sorrel. 
 
 Morton (Loin of) Larded with Pars- 
 ley.*— Take three loins of mutton, cut 
 your fillets from them, leaving out the 
 chine ; lard them with very green _pars- 
 ley, and soak them in. oil, to which add 
 salt and pepper. Pass a skewer through, 
 fasten them to the spit, and roast them, 
 
 basting with oil. Half an hour is suffi- 
 
 cient todo them. Serve with the pars- 
 ley upwards, and a clear aspic. | 
 utTron (Neck of ).—This joint is par- 
 
 ( 346 ) 
 
 
 
 MUT 
 
 ‘ticularly useful, as so many dishes may 
 ibe made of it.’ The bone ought to be 
 
 cut short. ; as 
 
 The best end of the neck may be boil- 
 ed, and served with turnips; or if yow 
 think proper, it may be roasted, or 
 
 ‘dressed in steaks, or made into pies, or 
 
 used for harrico. . . 
 You may stew the scrags in broth; or 
 in a little water, with small onions, 
 some peppercorns, and a small quantity 
 of rice, all served together. a4 Sik 
 When you wish that a neck which is to 
 be boiled should look particularly well; 
 saw down the chine bone, strip the ribs’ 
 half way down, and chop off the ends of 
 the bones, about four inches. nye 
 To make the fat look particularly 
 white, the skin should not be taken off . 
 till it is boiled. ’ y oe 
 The fat belonging to the neck or loin 
 of mutton, if chopped very fine, makes a 
 most excellent suet-pudding, or crust for 
 @ meat pte. 
 Mutton (Neck of) Larded with Ham: 
 and Anchovies.—Take the fillet of a neck 
 
 of mutton, and lard it quite through with 
 
 ham and anchovies, first rolled in chop< 
 ped parsley, shalots, sweet herbs, pepper 
 and salt. Then let it braise or stew im 
 a little stock, with a glass of white winey 
 When done, skim and strain the sauee, 
 add a little cullis, to give it the proper 
 consistence. Squeeze m the juice of half 
 a lemon, and pour this sauce over the: 
 meat, and serve. i Lae bed 
 
 Mutton (Neck of) ad la Ste. Mene= 
 hould.*—Take two necks of mutton, ent 
 off the serags; tie them up, and braise 
 them in bacon, with three carrots, four 
 onions, a bunch of parsley and scallions, 
 two bay-leaves, a little thyme, two 
 cloves, and some mutton or veal trim~ 
 mings ; moisten them either with stock 
 or water, add salt, and set them on the 
 fire to simmer for four hours 3 then take 
 them out, season with salt and peppere 
 Dip them in melted butter, cover them 
 completely with bread crumbs, and about 
 an hour before dinner, broil three sides 
 of them, and colour the fourth with the 
 salamander. Serve them with a clear 
 
 ravy. “a : 
 Murton (Neck of) with Parsley.*—= 
 Take either a neck, loin, or saddle of 
 mutton, trim it, and lift up the skim 
 underneath, larding the whole with 
 sprigs of fresh parsley; put it on the 
 spit to roast, and when the parsley is 
 thoroughly well dried, baste it very 
 fe seer? bit bape — the 
 meat is done ; then toss up a lit | Aiea 
 with some shalots cut small, t and 
 pepper, and serve it with the meat. 
 Morro (Neck of) with Roots, * — 
 
 
 

 
 MUT 
 
 Having prepared your mutton by cutting 
 off the scrag end, and tying it up, put 
 some slices of bacon, any meat trim-. 
 mings, four carrots, five onions, (one of | 
 them stuck with three cloves), two bay- 
 leaves, a little thyme, a bunch of parsley 
 and scallions, into a stewpan ; put in the 
 mutton, cover it with bacon, moisten | 
 them with stock or water, add salt to. 
 your taste, and set the stewpan on a 
 brisk fire; as soon as it boils, lessen the | 
 fire, and let the meat stew four hours. | 
 When quite done, drain the mutton, dish, 
 and pour the carrots, dressed en petites | 
 races, over it. 
 
 » Murton (Neck or Serag of ).*—Stew | 
 
 a neck or scrag of mutton in a braising- 
 pan, with some steck, a bunch of herbs, | 
 pepper and salt: you may serve it with | 
 a ragoiit of turnips, cucumbers, or celery, | 
 or with any sauce you think proper, or | 
 you may broil it like the breast of mut-. 
 fon. - 
 » Murron Pasty, to eat.as nice as Veni- 
 son.—Take a fat loin of mutton, and let | 
 it hang for several days, then bone it. : 
 Beat it well with a rolling pin; then rub | 
 ten pounds of meat with a quarter of a 
 pound of sugar, and pour over it one) 
 glass of port, and one glass of vinegar. | 
 Let it lie for five days and five nights ; 
 after which, wash and wipe the meat 
 very dry, and season it highly with) 
 Jamaica pepper, nutmeg, and {salt. | 
 Lay it in your dish, and to ten pounds 
 put one pound of butter, spreading it 
 over the meat. Put a crust round the 
 edge of the dish, and cover with a thick 
 crust, otherwise it will be over-done 
 before the meat is soaked; it must be 
 baked in a:slow oven. 
 
 Put the bones in a pan in the oven, 
 with just sufficient water to cover them, 
 and one glass of port, a:small quantity of 
 
 epper and salt; by this means you will 
 ine a little rich gravy to add to the 
 pasty when drawn. 
 
 . Sugar givesa greater shortness to meat, | 
 
 and a better flavour than salt, too great | 
 a quantity-of which hardens the meat. | 
 ‘Sugar is quite as great a preservative. | 
 
 Motron Pie.—Take off the meat from | 
 part of a loin.of mutton, cut it into chops, | 
 and season with pepper and salt. Puta 
 layer of chops into a deep dish, and upon | 
 
 them some slices of peeled potatoes, and. 
 
 some thin slices of onion; put the re-) 
 maining chops over, cover with puff-. 
 paste, bake it, and add some cullis. The, 
 shops may 
 
 er large raised crusts, with potatoes, and 
 «ullis added when baked. : 
 - ‘Murron (raised) Pie Mélé.—Take the | 
 best part of a leg of mutton, and mince 
 
 ( 347 ) 
 
 
 
 
 | hours. 
 
 
 
 
 
 
 
 
 be passed with sweet herbs, | 
 &ec., and when cold, put into small. 
 
 
 
 MUT 
 
 with any sort of poultry, meat, or game, 
 you may find convenient ; also mince half 
 a pound of beef suet, some ham, fat bacon, 
 truffles, pistachio nuts, four or five yolks 
 of hard eggs ; mix with these all sorts 
 of spices, sweet herbs, and two glasses of 
 brandy; make a good raised crust, into 
 which put the above; cover, and bake 
 the pie in a moderate oven five or six 
 Serve it eold. 
 
 Murron, Polpettes of.*—Take the lean 
 of any joint of cold reasted mutton, pare 
 off the skin, and mince the meat.with a 
 little grated bacon and calf’s udder 3 sea- 
 son with salt, pepper, nutmeg, a few 
 mushrooms and parsley, shred small ; 
 unite them together with the yolks of 
 three eggs, and make twelve or fifteen 
 balls of it, dip them in beaten egg, and 
 bread them twice. Flatten these balls a 
 little, and fry them in clarified butter’ 
 when done, drain and place them on the 
 dish. Serve them with tomata sauce or 
 demi glaze. 
 
 Murton Pudding.—Cut some slices 
 from.a leg of mutton that has been under 
 done, and put them into a basin lined 
 with a nice suet crust. Season them 
 well with pepper, salt, and finely-shred 
 onion or shalot. 
 
 Mourtron Pudding.—Put a_ layer .of 
 steaks at the bottom of a dish, and sea- 
 son with salt, pepper, and a bit ofonion3 
 then pour a batter of potatoes, boiled 
 and pressed through a cullender, and 
 mixed with milk and an egg, over them 3 
 then put another layer of steaks and 
 more batter, and bake it. 
 
 Mutron Rolis,enGratin.—Cut a neck 
 or leg of mutton into slices about. the 
 thickness of a crown piece, lay them se- 
 parately on a dish, covered with chopped 
 parsley, shalots, scallions, and mush- 
 rooms; season them with salt, pepper, 
 and nutmeg, and pour a sufficient quan- 
 tity of oil over to cover them. When 
 they have laid in this an hour, have 
 some good fowl! or veal farce; put a piece 
 about the size of a wa]nut between each 
 two slices of mutton, tie them together 
 and braise the whole; when about half 
 done, adda glass of white wine. 
 
 Take the crumb from as many small 
 rolls as you have parcels of mutton, which 
 untie and put into the crusts; take some 
 farce made of - poultry, livers, grated 
 bacon, pepper, salt, and yolks of eggs 3 
 put a layer of it on a dish for table (one 
 that will bear the fire), place the rolls on 
 it,and set it on the fire to make: the 
 gratin. When ready for table, pour 
 some cullis over the rolls, and serve 
 them with a ‘clear ‘sauce and lemon- 
 juice. 
 
 Mutton Rumps, @ la Braise. —Take 
 
M U T 
 
 six mutton rumps, and boil them fora 
 ‘quarter of an hour; then take them out 
 and cut them in two, and put them into 
 a stewpan with halfa pint of good gravy, 
 a glass of white wine, an onion stuck 
 with cloves, a little cayenne pepper, and 
 salt; cover them close, and stew till they 
 are tender; then take out the onion, 
 thicken the gravy with a little ~-butter 
 relled.in flour, putina little rowx and 
 the juice of halfalemon; boil it up till it 
 is syaooth, taking care that itis not too 
 thick; put in the rumps, give them a 
 toss or two, and dish them up hot. Gar- 
 nish with herse-radish and beet-root. 
 
 Morron Rumps (Entrée of ).— Clean 
 the rumps, and braise them till nearly 
 done; then fry slips of bread the same 
 breadth and length; puta rump oneach 
 piece of bread, and over it grated Par- 
 mesan cheese; and upon the whole a 
 little mustard, butter, and cullis, mixed 
 together; strew at the top some fine 
 bread-crumbs. Bake the rumps till 
 tender, and serve them in a little con- 
 sommé thickened with the yolks of two 
 eggs and a gill of cream. : 
 
 Murron Rumps and Kidneys.—Boil 
 half a dozen rumps, then stew them in 
 some mutton gravy, more than will cover 
 them; let them stew gently for half an 
 hour, then take them up and let them 
 stand to cool; putinto the gravy a quarter 
 of a pound of boiled rice, an onion. stuck 
 with cloves, anda blade of mace; let it 
 boil till the rice is very thick; take the 
 rumps, and rubthem over with the yolk 
 of an egg well beat up, and then roll 
 them in bread-crumbs, a little pepper, 
 salt, some grated nutmeg, lemon-peel 
 grated, anda very little thyme; fry them 
 in butter till they are of a nice brown. 
 Whilst the rampsare stewing, lardsome 
 kidneys, and put them in a Dutch oven 
 to roast. 
 
 When the rumps are fried, drain them; 
 pour the fat out of the frying-pan, and 
 putin the rice; stirit all together round 
 the pan, and then lay the rice in a dish; 
 lay the rumps round upon the rice, the 
 narrow ends to meet in the middle; boil 
 four eggs hard, cut them in quarters, 
 and lay the kidneys and hard eggs upon 
 the rice between the rumps. 
 
 IMiurron Rumps Marinaded. — Clean 
 and cut the rumps into equal lengths, 
 and lay them in a pan, in the mari- 
 nade liquor for one night, then pass them 
 in butter till nearly done; lay them ona 
 dish to cool, wash them over with yolk of 
 egg, and strew them over with bread 
 crumbs. Fry them gently in boiling 
 lard till done, and of a nice colour. 
 Drain them dry, and serve them up with 
 
 ( 348 ) 
 
 MUT 
 
 a very good seasoned cullis sauce, with 
 ketchup in it. — he 
 
 Mutton (Saddle of) Baked.*—Pre- 
 pare and dress a saddle of mutton, in 
 
 every respect as for a remove (see that. 
 
 article) ; when cold, take off the skin, 
 trim and season it with pepper and salt; 
 brush it all over with melted butter, 
 
 -bread it, and then let it cool; put a quar- 
 
 ter of a pound of butter into a basin, 
 break ten eggs on it, add: pepper and 
 salt; beat them together well, and wash 
 the saddle over with it completely, and 
 cover it well with the bread; put the 
 saddle on a baking-tin, and put it in the 
 oven, which must not be too hot, or it 
 will spoil] the colour of the mutton. 
 
 Mutton (Saddle of) Braised.*—Take 
 the half of a saddle of mutton, and bone 
 it, season the inner part with salt and 
 pepper, roll it up to the form of a long 
 square, tie it up and drazse it for two 
 hours and a half; when ready for table,. 
 raise the skin and glaze it; put in the 
 dish any purée or sauce you please. 
 
 Murton (Saddle of) Breaded a ? An- 
 glaise.*—Take a saddle of mutton, and 
 braise it as directed (see this joint 
 Braised), and when done, season with 
 pepper and salt, dip it in melted butter 
 and bread it, then let it cool. Put an 
 ounce of butter into a saucepan, as soon 
 as it is melted, mix with it three eggs 
 and a little salt; soak the saddle coms 
 pletely in this, roll it well in bread- 
 crumbs, give ita good form, and about 
 three-quarters of an hour before dinner 
 broil it slowly, colour the top with a sala- 
 mander. Serve the saddie with a clear 
 gravy. . 
 
 Mutton (Saddle of) as a Remove.*— 
 Take a whole saddle of mutton, let it be 
 fat and well covered with skin; bone 
 the ribs to the spine, season the udder 
 part with pepper, salt, and pounded 
 spice ; fill each side with the meat from 
 a leg of mutton, roll it in, taking care to 
 make both the same size; tie it up, and 
 braise it, adding the ribs and leg-bone, 
 for five hours; then drain and untie it, 
 strip all the skin from the top, and either 
 glaze or cover it with shred parsley: 
 serve it with a clear gravy, and garnish 
 your dish with glazed turnips, onions, or 
 carrots. pred 
 
 Mutton Sausages.—Take a pound of 
 the rarest part of a leg of mutton which 
 has been either roasted or boiled 5 chop 
 it very fine, and season it with pepper, 
 salt, mace, and nutmeg; add to it six 
 ounces of beef suet, some sweet herbs 
 two anchovies, and a pint of oysters, all 
 chopped very small; a quarter of a 
 pound of grated bread, some of the an- 
 
 
 
 oS nan 
 ee eee 
 

 
 MUT 
 
 cHovy-liquor, and the yolks and whites 
 of two eggs well beaten. When tho- 
 roughly mixed, put ali into a little pot, 
 and use it by rolling it into little balls, 
 or of a sausage shape, and fry them. 
 A little shalot, or garlic, is a great im- 
 provement. 
 
 Murron (Shoulder of ) Roasted.—Serve 
 with onion sauce. You may, if you 
 choose, broil the blade-bone. 
 
 ‘“Mourron (Shoulder of ) Baked.*—Lard 
 a shoulder of mutton with streaked ba- 
 con, put it into an earthen stewpan pro- 
 portioned to the size of the joint of meat, 
 with two or three sliced onions, a parsnip 
 and carrot sliced, one clove of garlic, two 
 cloves, half a bay-leaf and some basil; 
 add about a quarter of a pint of water or 
 stock (stock is the best), some salt and 
 pepper; put the meat into the sauce, and 
 set it in an oven. hen the meat is 
 done, strain the sauce through a sieve, 
 and skim it, squeezing the vegetables so 
 as to make a purée to thicken your 
 sauce: serve the sauce with the meat. 
 
 ‘Mutton (Shoulder of), Broiled.—Take 
 a shoulder of mutton that has hung some 
 days, lard and braise it with the usual 
 seasoning; when nearly done, take 
 it out, mix some sweet herbs shred 
 small, with grated bread; cover your 
 mutton with this, lay it on the gridiron, 
 and broil it slowly, moistening it occa- 
 sionally, with a little of the braise liquor. 
 When quite done, dish it, serve witha 
 cullis and vinegar, or verjuice. 
 
 Mutton (Shoulder of ) ad la Méné- 
 houlde.*—Stew a shoulder of mutton with 
 alittle stock, a bunch of parsley, and 
 young onions, a clove of zarlic, a bay- 
 leaf, some thyme, basil, onions, carrots, 
 pepper and salt; as soon as the mutton 
 1s done, take it out of the stewpan, drain 
 and put it in the dish you intend to 
 serve in; pour overitathick sauce, made 
 with two spoonsful of cullis, alittle flour 
 and butter, and the yolks of three eggs 
 thickened over the fire; then strew 
 grated bread over the mutton, and baste 
 it carefully with the fat of the stew, 
 browning the surface with a hot salaman- 
 der. Serve with a clear shalot sauce 
 e simply with a little gravy, pepper and 
 salt. 
 
 Mutton (Shoulder of), with Onions 
 Glacées.* — Bone a plump shoulder of 
 mutton to the shank bone ; lard the in- 
 ‘terior with seasoned bacon, add salt and 
 
 epper; roll it up in the shape ofa bal- 
 
 oon, tie it, and braise it (bones also) for 
 three hours and a half; then untie and 
 place it in a dish; glaze, and serve it 
 with glazed onions, and areduced éspag- 
 
 nole. 
 Mutton (Shoulder of), a la Parme.— 
 
 ( 349 ) 
 
 MUT 
 
 Braise a shoulder of mutton ; then take 
 some rice, boiled quite soft in broth, lay 
 it pretty thickly on a dish, place the mut- 
 ton on it; mix dry currants with the 
 remainder of the rice, cover your meat 
 with it; strew grated Parmesan cheese 
 over the whole, and set it in a moderate 
 oven; when ofa nice colour, take it out, 
 and serve with a clear sauce. 
 
 Murron (Shoulder of), with Rice— 
 Take a shoulder of mutton, and half boil 
 it; then put it in a stewpan, with two 
 quarts of mutton gravy, a quarter of a 
 pound of rice, a tea-spoonful of mush- 
 room powder, with a little beaten mace, 
 and let it stew till the rice is tender ; 
 then take up the mutton, and keep it 
 hot; put to the rice halfa pint of cream, 
 and a bit of butter rolled in flour; stir 
 it well round the pan, and let it boil a 
 few minutes; lay the mutton in the dish, 
 and serve it over the rice. 
 
 Mutton (Shoulder of) en Saucisse.*— 
 Bone a shoulder of mutton; spread it 
 upon a board, and put over it about the 
 thickness of a crown piece with veai 
 forcemeat, and over that some pickled 
 gherkins, and ham, cut in thin slices; 
 spread another layer of forcemeat over 
 the ham and gherkins, merelyto prevent 
 their falling off; then roll up the meat; 
 wrap it very tight in a linen cloth, and 
 stew it with a little stock, a bunch of 
 parsley, and green onions, a clove of gar- 
 lic, three cloves, some onions, carrots, 
 parsnips, pepper and salt. When the 
 meat is done, skim and strain the sauce. 
 Adda spoonful of cullis, if the sauce ts 
 too thin, and serve it over the mutton. 
 
 Morron (Shoulder of ) Stewed uth 
 Oysters.—Let it hang for some days, then 
 salt it well for two days; bone it. and 
 sprinkle it with pepper and a bit of mace 
 pounded 3 ley some oysters over, and roli 
 the meat up tight, and tie it. Stew it in 
 alittle water, with an onion, and a few 
 pepper corns, until it is quite tender, 
 Have ready a little good gravy, and some 
 oysters stewed in it; thicken it with 
 some flour and butter, and when the tape 
 is taken off the mutton, pour this sauce 
 over it. Be careful to keep the stewpan 
 closely covered. 
 
 Mortron (Slices of) en Chevreuil.— 
 Cut twelve thin slices of mutton neatly, 
 and lard them with bacon; letthem soak 
 in vinegar mixed with spices, a bunch of 
 parsley, and an onion cut in slices, for 
 three days; when you wish to use the 
 meat, cook it+in a thick sauce till of a 
 good colour, and serve it with a sauce @ 
 la potvrade. 
 
 Murron (Slices of) with Cream.*—Cut 
 a roasted loin of mutton into slices, 
 dean into a stewpan; cliop up some 
 
MYR 
 
 small onions, do them with a quarter of 
 pound of fresh butter, and a little stock ; 
 and when nearly dissolved, add half a 
 pint of good cream, salt and pepper ; let 
 it boil five minutes, then put in the mut- 
 ton, make them quite hot, but they must 
 not boil. Servethem quickly, | 
 
 . Morton (Slices of) 4 la Dauphine.* — 
 Cut a loin of mutton into slices, about 
 four inches long, lard them with streaked 
 bacon, rolled in salt, pepper, and ginger, 
 and couk them in a tightly closed sauce- 
 pan, Make a farce, with veal sweet- 
 breads, fat livers, bacon, and sweet herbs, 
 all chopped small; mix spices with the 
 farce, and cover each of the slices with it 
 (about half an inch in thickness); tie a 
 slice of bacon round each carefully, and 
 bake them. 
 
 Motron Steaks, Broiled.—Cut. some 
 mutten steaks from the loin, about half an 
 inch thick, take off the skin, and part 
 of the fat. As soon as the gridiron is hot, 
 rub it with a little suet, lay on the steaks 
 (place the gridiron over the fire aslant), 
 turn. the steaks frequently; when they 
 are done, put them into a hot dish, rub 
 them with a little butter ; slice a shalot 
 very thin into a spoonful of water, and 
 pour it on them; add a little ketchup ; 
 garnish with scraped horse-radish, and 
 pickles, and send them up hot to table. 
 
 Murrow Steaks & la Maintenon.—Half 
 fry the steaks, and while hot, stew them 
 with herbs, crumhs, and seasoning ; put 
 them in paper immediately, and finish 
 on the gridiron. Take care that the 
 paper does not catch ; to prevent which 
 rub a bit of butter on first. 
 
 Mutton, TFourle of.—Cut the meat of 
 a neck of mutton into thin slices; also 
 slice some onions 3 linea dish with puff 
 paste, at the bottom of which, put a layer 
 of godiveau ; place some of the mutton 
 on this, then a part of the onions, season 
 with pepper and salt; on these, put ano- 
 ther layer of godiveau, then the mutton, 
 onions, and so on, alternately, till all is 
 used; then cover them with butter, and 
 thin slices of bacon; lay a crust over, 
 and bake it about an hour and a half, or 
 more, according to its size. When done, 
 remove the top, take out the bacon, skim 
 it well, and pour in some cullis, in which 
 a little mustard is mixed; take care the 
 sauce runs into all parts; replace the 
 top, and serve it. 
 
 MYRTLE, Ozl of.*—Put two ounces 
 of peach leaves, and the half of.a nutmeg, 
 bruised, into six quarts of brandy ; distil 
 from this ina .bazn_ marie alembic your 
 liqueur, in which, infuse half a pound 
 of myrtle flowers for four days. Dissolve 
 five pounds of sugar in three quarts of 
 pure river water ; the moment it begins 
 
 ( 350) 
 
 NEA. 
 
 to boil, take it from the fire, and let it . 
 coo] ; take the myrtle flowers from the. 
 liqueur, and put in the sugar; mix them. 
 well, colour it with tincture of saffron, 
 
 strain and bottle it. 
 
 N. 
 
 NASTURTIUMS Pickled.—As soon 2s, 
 the blossoms are off, gather the little 
 knobs; put them into cold water with some 
 salt; shift them once a day for three suc 
 cessive days ; make a cold pickle of white, 
 wine vinegar, a little white wine, shalot, 
 pepper, cloves, mace, nutmeg, cut mm 
 quarters, and horse-radish ; and put your. 
 nasturtium buds into this pickle. | 
 
 NEAT’S Feet Fried.—Bvuil your neat’s. 
 feet, and blanch them, split them; then 
 fry them in clarified butter, or take out 
 the bone, and fry them in butter with a. 
 little salt, and some good stock ; when 
 you have fried them a little, put in some 
 mint, thyme, and parsley, shred small, 
 and some beaten pepper ; beat the yolks 
 of eggs, mutton stock, vinegar, the juice 
 of lemon, or orange, aud nutmeg, pour 
 the sauce uponit,andserve. 
 
 Neat’s Foot Pudding. —Boil a couple 
 of neat’s feet till they are tender, mince 
 the meat small, withan equal quantity of 
 beef-suet ; season them with salt, cinna- 
 mon, and sugar, mince a quarter cf a 
 pound of orange-pee] very fine, put in’ 
 two handsful of grated bread, six or eight. 
 eggs, and currants at pleasure; mix all 
 these well together: butter a pudding- 
 bag, put in your pudding, tie it up close, 
 and let.it boil for two hours; serve with 
 sweet sauce. : 
 
 Neart’s Foot to Roast.—Boil and blanch 
 it, and let. it stand till it is cold, then 
 lard it, fasten it on asmall spit, and baste 
 it with butter, vinegar, and nutmeg; for 
 sauce, toast some bread; soak it in claret. 
 and vinegar, strain it, put the liquor into 
 a pipkin, and put in a few cloves, ginger, | 
 and pounded cinnamon 3 set it on the 
 fire, stir it with a branch of rosemary, ~ 
 till it is pretty well thickened; dish the 
 foot, pour the sauce over it, and serve. | 
 
 Neat’s Tongue en Bresailles.*—Par- 
 boil a neat’s tongue in water, then take 
 off the skin, and cut the tongue into small 
 thin slices, about the size of halfa crown $ 
 put them into a stewpan, with parsley 
 young onions, and mushrooms, the whole 
 cut small, add whole pepper, and sweet 
 oil; put it over a very slow fire, adding a. 
 glass of white wine.as soon as it begins to. 
 boil, when quite done, add a little cullis; 
 if it peut not be sufficiently, highly. 
 flavoured, you may add in serving, the. 
 juice of a lemon. - 
 
 
 
ee ae ee eee ee 
 
 ee ee eee 
 
 
 
 
 
 NEA 
 
 Near’s Tongue in Caul.—Boil a 
 tongue sufficiently to peel, then lard it, 
 and split it, without separating itin two; 
 fry some sliced onions in fresh hog’s-lard, 
 ut to them two or three spoonsful of 
 
 6g’s-blood, about @ quarter of a pound 
 
 of lard chopped, a few fine spices, and 
 salt; simmer this; stirring continually, 
 until the blood is well mixed; lay a caul 
 in the bottom of your dish, and spread 
 ‘upon it part of this preparation ; then 
 place in the tongue, and cover it with the 
 remainder; roll it up if the caul, and 
 garnish the dish with bread-crumbs: 
 lastly, put it into the oven to bake, and 
 take a good colour; clean the dish free 
 from fat, and serve it under a sauce, made 
 with a little cullis, jelly broth, and lemon. 
 
 Near’s Tongue @ Ul’ Ecarlate:— Tho-. 
 
 roughly rub a neat’s tongue with two 
 ounees of saltpetre in powder; put it 
 into an earthen-pan with salt, pepper, 
 a bay-leaf and thyme, and soak it in this 
 brine for five or six days}; when you wish 
 to use the tongue, put it in water for 
 three hours, then blanch it in boiling 
 water, and taking it out, boil it in another 
 vessel bya slow fire, for two or three 
 hours, adding at the same time a third of 
 its brine, with carrots, onicns, cloves, 
 salt, pepper, and a sufficient quantity of 
 water, When done, take it off the fire, 
 leaving it to cool in its sauce; serve. 
 
 Near’s Tongue (Fresh), in a Plain 
 Way—Lard a tongue with tolerable- 
 sized lardons, and boil it in broth, or in 
 water, with a few onions and roots; when 
 it is done, peel it, and serve it with broth, 
 sprinkling it over with a little pepper and 
 galt; it is also used without larding, and 
 being boiled fresh in this manner, is con- 
 sidered very good for mince-pie meat. 
 
 Neat’s Tongue Fried.—Boil it, then 
 eut it into thin slices, season it with nut- 
 meg, cinnamon, and sugar 5 dip the slices 
 of tongue into yolks of eggs, adding a 
 littte lemon-juice; make some butter 
 very hot in a frying-pan, fry your tongue, 
 and pour the eggs in by spoorsful; and 
 when they are done, serve them up with 
 white wine, butter and sugar, well beaten 
 together. 
 
 Neat’s Tongue en Gratin.*—Blanch 
 a neat’s tongue, and put it into a stew- 
 pan, and let it boil with any other meat 
 till the skin will come off easily; then 
 ett itinto pieces, aud shred small some 
 
 arsley, green onions, some tarragon 
 leaves, a few shalots, a few capers, and 
 one anchovy; then mix a handful of 
 grated bread crumbs, with a piece of 
 butter half the size of an egg, and a part 
 of the herbs that have been shredded, and 
 arrange them in a dish that will bear the 
 fire ; upon these crumbs and herbs, &c., 
 
 (31) 
 
 %, 
 
 i. i 
 NEA 
 
 place half the slices of tongue, seasoning 
 with salt and coarse pepper ; moisten the 
 whole with thrée or four spoonsful of 
 stock and half a glass of wine; let the @ 
 whole stew over a stove till it forms a 
 gratin at the bottom of the dish; when 
 you serve, add a little moré stock to 
 serve as a sauce, 
 Neat’s Tongue and Parmesan Cheese. 
 —Boil a tongue in plain water, and finish 
 it in a braise, with a little salt ; take off the 
 skin, let it cool, then cut it in slices ; put 
 a little cullis and Parmesan into the dish 
 in Which you intend to serve, with some 
 of the torigue slices; then put_a little 
 more cullis and Parmesan, and so on, 
 taking caré that the cheese is put on the 
 last; bake it of a good colour, either in a 
 Dutch 6r common oven, and add a little 
 
 tongues that look red out of the acs 
 
 Neat’s Tongue Pie, with Raised or 
 Puff Pasté.—Scald 4 tongue, and boil it 
 in plain water; when almost done, peel 
 it, and cut it in slices; make what paste 
 you please ; put the slices of tongue upon 
 it, with pepper and salt, two good slices 
 of ham,a bunch of parsley, a clove of 
 gatlic, three heads of cloves; thyme, and 
 a bay-leaf; cover it with slices of bacon 
 and butter, and put it in the oven to 
 bake; when done, take out the bacon and 
 parsley, skim the fat off very clean, an 
 add a Spanish sauce, or any other that 
 you may think better. 
 
 Neat’s Tongue Ragodt. —Lard a 
 tongue with large lardons, and braise it 
 ina light bréise, with broth, a bunch of 
 parsley, thyme, a bay-leaf, two heads of 
 cloves, one oftgariic, onions, and roots 5 
 peel it, and split it in two; serve upon it 
 at: onda you think proper, suchas 
 
 te 
 
 war, 
 
y* 
 
 N E-C 
 
 sweetbreads, truffles, mushrooms, small 
 onions, &c. 
 
 Near’s Tongue Roasted. —Scald a 
 tongue, parboil it in broth or water, with 
 salt and pepper, two onions, carrots, 
 parsnips, a faggot, two cloves, garlic, a 
 bay-leaf, and thyme; when boiled enough 
 to peel, take it out, lard itas a fricandeau, 
 and finish it in roasting. Serve under it 
 ‘a relishing sauce, or send it up plain. 
 “Neat’s Tongue Roasted, a la Fran- 
 ¢aise.—Hoil a neat’s tongue, and blanch 
 it; set it by till it is cold, then cut a hole 
 in the under part, and take out the meat, 
 mince ‘it with two or three hard eggs, an 
 apple, beef-suet, and bacon ; season with 
 ‘salt, beaten ginger, and sweet herbs, 
 shred very fine; stuff the tongue with 
 this forcemeat; then cover the end with 
 a veal caul, lard it with bacon, and roast 
 it; serve with a sauce made of gravy, 
 butter, and the juice of oranges, garnish 
 the dish with sliced lemon-peel and bar- 
 berries. 
 
 Neat’s Tongue, with Truffles.—Boil 
 a pickled neat’s tongue two hours; take 
 off the skin, let it remain till cool; ther 
 cut a-large incision in the under part, 
 and fill it with light forcemeat, with some 
 green truffles pounded in it, sew it up, 
 trim it neatly, rub it over with yolk of 
 egg, and cover it with paste made with 
 beef-marrow, instead of. butter; after- 
 wards wash the paste over with white of 
 egg, ornament it in the same manner as 
 a raised pie, with the remaining part of 
 the paste, then bake it till tender, in a 
 moderately heated oven, and serve it up 
 
 with truffle sauce under, or it may be 
 
 served with stewed spinach or turnips. 
 It may be eaten with chickens, turkey, 
 or roast veal. 
 NECTARINES (Conserve of ).— Peel 
 ripe nectarines, slice, and boil them to a 
 marmalade, with a drop of water; reduce 
 
 it pretty thick on the fire, mix a quarter 
 
 of a pound of the marmalade to a pound 
 of sugar, @ la grande plume, (ninth de- 
 gree,) and work it well together, when 
 it begins to cool, and finish as all others. 
 
 Necrakine Jce.—Use either marma- 
 lade or jelly, (which is made the same as 
 peach or apricot jelly), or, if when necta- 
 
 - rines are in season, cut seven or eight of 
 
 them when quite ripe, bruise them, boil 
 them in a pint of water; then sift them; 
 puta sufficient quantity of sugar to the 
 sifted juice; and finish the same as all 
 others. 
 
 _ Necrarines to. Keep.*—This fruit is 
 bottled in a similar manneggto apricots; 
 the nectarines should be gathered per- 
 fectly ripe, and the skin staken off with 
 great care. & 
 
 ’ Necrarines to Preserve. — Split the 
 
 - 
 
 - 
 
 Pinal 
 
 - 
 
 ( 352 ) 
 
 NOU 
 
 nectarines, and take out the stcnes, then 
 put them into clarified sugar; boil thenr 
 till they have thoroughly taken the 
 sugar, take off all the scum, cover them 
 with a paper, and set them by; the fol- 
 lowing day boil a little more sugar'to a 
 strong soufié, put it to the nectarines, and 
 give them a good boil ; take off the scum, 
 cover them, and put them into the stove; 
 the next day drain them, and lay them 
 out to dry, having previously dusted 
 them a little with sugar, then put them 
 into the stove again. i. (en 
 Necrarines (Liguid Sweetmeat of). 
 —The nectarines should be almost ripe 3 
 peel and cut them in halves, simmer 
 them in boiling water till they rise on 
 the surface, and then drain them; boil 
 them in clarified sugar till there is no 
 longer any scum rises, and leave them 
 therein till the next day; then drain them, 
 and boil the sugar to the seventh degre 
 add the fruit to it to boil a moment, an 
 repeat the same again the following day ; 
 let the fruit and sugar incorporate to- 
 gether for a couple of days, before you 
 put them into pots, and keep the pan in 
 a warm place; the proportion of fruit and 
 sugar in equa! quantities. 
 NIVERNOISE.*—T ake thirty small 
 carrots, and cut them into pieces like 
 olives, scald them for abeut five mi- 
 nutes; drain, cool, and then put them 
 into a stewpan, with sufficient plain or 
 root consommé to cover then}; let the 
 whole boil until the carrots are done, 
 and well incorporated with the liquor ; 
 then use it with the articles requiring it. 
 NONPAREIL.* —Poppy seeds sugar- 
 ed in the manner directed under the 
 articles Suwgared Seeds, are called Non- 
 pareiils; they are tinged of different 
 colours, by the introduction of the vari- 
 ous colouring materials into the sugar 
 with which they are covered. 
 NOUGAT.* — Blanch and wash a 
 pound of sweet almonds, and having 
 drained them well, eut each into five 
 slips, which place in a gentle oven to dry; 
 let them be all equally coloured of a clear 
 yellow; in the meantime, put three 
 quarters of a pound of fine sugar intoa 
 preserving pan, set it on a stove, stirring 
 with a wooden spoon until completely 
 dissolved ; then take the almonds out of 
 the oven, and whilst hot throw them into 
 the liquid sugar: mix them together 
 well. Have ready a mould well oiled, of 
 any shape you think ald Fa in the in- 
 terior of which place the slips of almonds, 
 by means of lemon-juice, when the whole 
 is covered, remove the mould carefully, 
 and serve the Nougat. ‘ 
 Noueats a la Frangaise.* — Having 
 blanched three quarters, of a pound of 
 
 
 

 
 . NUT 
 filberts, separate each nut in half, lay 
 them on a tin-plate, and place them ina 
 slow oven: move them occasionally, that 
 they may all be equally coloured; and 
 when they are tinged sufficiently; remove 
 them to the mouthof the oven. Put. six 
 ounces of sugar and a glass of water into 
 & preserving pan, boil them to caramel, 
 pour the filberts into this, stirring them 
 very lightly lest they should break. As 
 soon as the nougat assumes a clear red- 
 dish tinge, pour it on a buttered tin, over 
 which spread it as quickly as possible, 
 and strew on its surface sugar a la gréle, 
 and pistachios, (cut in slips, and dried in 
 the oven), lay it about eight inches long, 
 six wide, and of an equal thickness all 
 over; take care not to press it too much 
 with your hands. When cold enough to 
 resist the knife, and yet sufficiently warm 
 not to break, cut it into about thirty 
 pieces, all of the same size, arrange them 
 tastefully on a dish, and serve. 
 
 NOUILLES, Potage of.*—Take three 
 quarters of a pound of flour, the yolks of 
 four eggs, a pinch of salt, and a little wa- 
 ter; mix these together, and knead it 
 weli until the paste is fit toroll; lay it 
 out quite thin, and then cut it into slips; 
 flour them well to prevent their sticking 
 together; have boiling some good stock, 
 into which throw the nowtlles; half an 
 hour is sufficient to do them; skim the 
 soup well, and add, just before it is put 
 into the tureen, some whole pepper; 
 serve it as usual. : 
 
 Nouilles may also be made with the 
 whites instead of the yolks of eggs; nut- 
 meg and pepper may be added to the 
 paste, if agreeable. 
 
 NOYAU, Lnglish.* — Two gallons of 
 gin, two pounds of bitter almonds, one 
 poundf sweet almonds, both beaten to a 
 fine paste ; six pounds of lump sugar, 
 pounded (some of it with the almonds). 
 Let these stand ten days in the gin, then 
 filter it through blotting paper, and 
 bottle it. : 
 
 NUT Bomboons. — Boil a pound of 
 Spanish nuts; when they are well boiled, 
 rub off their skin with a napkin, if some 
 stick too hard, pare it off with a knife ; 
 
 grate your nuts very fine on a sheet of | 
 paper; then take a pound of powdered | 
 sugar toa pound of nuts, put it ina pan | 
 over a slow fire; when your sugar is all } 
 melted (you must stir it constantly with | 1 
 i -manner as muffins, using sifted oatmeal 
 ‘instead of flour, and three 
 | water instead of two: pull the dough into 
 pieces, roll and finish the cakes as di- 
 | rected for muffins. When wanted, pull 
 the edges apart, toast them nicely on 
 ‘both sides, and then open them com- 
 
 a wooden spoon) put your nuts in, and 
 work them well till all is well mixed 
 and pour it upon a tin plate ; then spread 
 it with a rolling pin, this must be done 
 very quickly, as it cools very fast; when 
 it is cold, cut it into what form yon 
 please ; you must take care the sugar is 
 
 ( 353 ) 
 
 fall scum, and reduced to a good 
 
 
 
 OAT 
 
 not too much melted, for it is very apt to 
 soften when the nuts are added to it. 
 Nuts Pralined. — Take a pound of 
 Spanish nuts, take them out of their 
 shells, and put them into a pan, with a 
 ound of loaf sugar, and a little water ; 
 et them boil till they begin to sparkle 5 
 
 | then take them off the fire, and stir them 
 well with a wooden spoon, till you per- 
 | ceive the sugar turns gravelly; then set 
 | them again over a slow fire, to dissolve 
 | the sugar; keep stirring, that the sugar 
 may stick to the nuts, and when you see 
 
 them turn reddish, and are well covered 
 with sugar, take them off, pour them into 
 asieve, cover them with a clean cloth, 
 and put them into a stove ; this will pres 
 serve their gloss. ‘ee! 
 
 NUTMEGS to Candy.—Take a pound 
 and a half of double refined sugar, half a 
 quarter of a pint of damask rase-water, 
 and a very little gum arabic ; boil these 
 toa candy height; let your nutmegs be 
 first soaked in water ; then putthem into 
 an earthen pan, pour your candy to 
 them, keep them very close covered, set 
 them in a warm place for about three 
 weeks,and they will be ofa rock candy. 
 
 Nutmec Syrup.—Take a quarter of a 
 pound of nutmegs, pound them, and put 
 them into a stewpan, witha pint and a 
 half of hot water, and let them boil for 
 halfan hour; then strain, and toa pint 
 of liquor, put two pounds of sifted sugar, 
 and one egg, beaten up with a little cold 
 water; set it over a fire, and when it 
 boils, skim it till it is perfectly free from 
 syrup, 
 and, when cold, mix with it half a pint of 
 brandy. 
 
 Nutrmee, Tincture of. — Take three 
 
 ‘ounces of nutmegs, bruise them, and put 
 
 them into a quart of brandy, and let 
 them steep in it for a fortnight, occa- 
 sionally giving it a shake up; then pour 
 the liquor clean off, 
 
 Nutmea Water.—Bruise half a pound 
 of nutmegs; then take an ounce of 
 
 orange-peel, three gallons of rectified 
 | spirits of wine, and a sufficient quantity 
 
 of water; distil them, and sweeten them 
 with two pounds of loaf sugar. 
 
 O. 
 OAT Cakes—are made in the same 
 
 allons of 
 
 2H3 
 
OLI 
 
 pletely; lay in small pieces of butter, 
 until you have as much as you may 
 want; close them again, set them before 
 the fire, and cut each in halves or quar- 
 ters. 
 
 OaTMEAL Pudding.— Pour a quart of 
 boiling milk over a pint of the very best 
 fine oatmea!; let itsoak all night ; the next 
 day beat two eggs, and mix a little salt: 
 put it in abasin just large enough to hold 
 it; cover it tight with a floured cloth, 
 and boil itan hour anda half. Eatit with 
 cold butter and salt. When‘cold, slice and 
 toast it, and eat it as oat cake buttered. 
 
 OatmEeAL Pudding, New England 
 Fashion.—Steep a pint of whole oatmeal 
 in a quart of boiling milk the over night; 
 in the morning shred half a pound of beef 
 suet very fine, and mix with the oatmeal 
 and milk, some grated nutmeg, and a 
 little salt, with the yolks and whites of 
 three eggs, a quarter ofa pound of cur- 
 rants, a quarter of a pound Of raisins, and 
 a sufficient quantity of sugar to sweeten 
 it ; stir the whole well together, tie it 
 pretty close, and boil it for two hours. 
 Serve with melted butter for sauce. 
 
 OIL of Jupiter.*—Take three quarts 
 of spirits of wine, flavoured with essen- 
 tial oil of lemon, the same quantity 
 flavoured with spirit of cedrat; make a 
 syrup with seven pounds of sugar, a gal- 
 lon of water, and two bottles of Scubac; 
 mix the whole together, and by stirring, 
 it will become thick ; to clarify it, take the 
 whites oftwo eggs in abouta pint of the 
 liqueur, and afterwards put it to the 
 whole; stir it; then put it intoa still in 
 the bax marie moderately heated ; let 
 it remain for twelve hours; filter the 
 produce of your distillation, and bottle 
 1s 
 Orn of Venus.* —Reduce the following 
 articles to an impalpable powder :—an 
 ounce of skirret seeds, an ounce of carra- 
 way seeds, an ounce of anise seeds, a 
 drachm anda half of mace, and the rind 
 of an orange; infuse these for five days 
 ina gallon of brandy, then distil from it 
 in a barn marie, two quarts of Mqueur ; 
 dissolve over the fire four pounds of su- 
 gar in two quarts of pure water; when 
 cold, mix it with the distilled “gaueur, 
 and colour it of a clear yellow, with a 
 little tincture of saffron ; filter and bottle 
 it; seal the corks. 
 
 O1t Toast. — Toast some slices of 
 bread, and whilst hot, baste them with 
 oil and lemon-juice; pepper and salt 
 
 them, and serve very hot. 
 ‘ OLIO, a French one.— Take five 
 pounds of steaks, cut very thick, from the 
 leg of mutton piece of beef; put them 
 into a deep stewpan, add five pounds of 
 any part of veal, and a leg of mutton of 
 
 ( 364 ) 
 
 OLt 
 
 about six or seven pounds, which must 
 be skinned and have the fat taken off; 
 cover it very closely, and set it over the 
 stove with a very moderate fire; let it 
 stand till the gravy begins to run ; stir 
 up the fire, and let it stand till the meat 
 begins to stick to the pan, but not longer, 
 as it should not be too brown; pour a 
 little beef gravy into it, and stir it about 5 
 when thoroughly mixed, put it into a pot, 
 set it upon the fire very closely covered, 
 with a sufficient quantity of gravy to fill 
 the pot; then take twelve carrots, nine 
 parsnips, eight onions, and six turnips; 
 put these into the pot, with a, buneh of 
 leeks, a bundle of celery, and a handful of 
 mignonette ; let these boil well together, 
 anc tken putin a fowl, a turkey, and a 
 couple of pigeons; add a couple of 
 
 | pounds of ham, cut in thick slices ; keep 
 
 it boiling, and as the scum rises; skim it, 
 off very clean; while these are doing, 
 take four French rolls rasped, pare off 
 the crusts, and or them into a stewpan 
 with a little of the olio liquor; when 
 they are soft, put them into a tureen or 
 into a very deep soup dish; pour in the 
 liquor; let there be some celery; and 
 some of the other roots put in, acy some 
 of the best pieces of the meat, and the 
 pigeons putin whole. This is the way 
 
 to muke the plain French olio; but they- 
 
 often put in partridges to stew in the 
 gravy, sometimes half roasting them be- 
 fore they put them in. 
 
 Ouro, Maigre.—Scald all sorts of roots, 
 such as onions, carrots, parsnips, par= 
 sley-roots, turnips, celery, and leeks; 
 then boil them in some pease broth, 
 with a mgnonette, and some carp trim- 
 mings; when the above vegetables are 
 sufficiently done, put in a little root 
 gravy, strain, and set it by for any pur- 
 pose which you may require. 
 
 O10, Spanish.*—Take ten pounds of 
 rump of beef, a brisket of veal, a breast 
 of mutton,a knuckle of ham, a chicken, 
 two pigeons, two quails, two old part- 
 ridges, larded and trussed like chickens, 
 a duck, a pound of streaked bacon, a raw 
 German. sausage, eight small sausages, 
 seasoned high, tie all these up that they 
 may not fall to pieces, put them 
 into a braising-pan, with some dry 
 peas (put in warm water the night, be- 
 fore). Moisten the whole with good 
 stock, season it with six pimento, four 
 cloves, a little mace, and some nutmeg, 
 all tied in a piece of muslin; let this boil 
 for some hours. Take four cabbages, 
 
 ‘ten lettuces, thirty carrots, as many 
 
 turnips, blanch and put them into a 
 stewpan covered with slices of bacon, 
 moisten them with the skimmings of the 
 braise; then take a dozen artichoke- 
 
 nt 
 
 ae ee ee 
 
4 
 i 
 
 EGR 5 ely 
 
 
 
 
 
 OLI 
 
 bottoms (trimmed properly and cooked 
 in a blanc), twenty-four glazed onions, a 
 few small carrots and turnips cut into 
 olives, blanched and dressed in a little 
 consommé and sugar, some French beans 
 ‘cut jn lozenges, young beans, peas, and 
 cucumbers, all blanched separately. 
 Drain the meat and vegetables, strain 
 the liquor, skim and clarify and keep it 
 boiling. Press the cabbages and lettuces, 
 and dish them as follows:—A piece of 
 cabbage, a carrot, a lettuce, a turnip, 
 and cabbage again, and so on, till you 
 have made a complete circle round your 
 dish, in the centre put the peas and 
 meat, arrange the artichoke-bottoms on 
 the vegetables at equal distances, a 
 glazed onion between each, and having 
 tossed up the small vegetables in a littie 
 butter and glaze; place a few in every 
 one of the artichoke-bottoms. Glaze the 
 whole and serve it. 
 
 Ox10, Spanish.—Take some gristies 
 from a breast of veal, also from a brisket 
 of beef, and from a breast of mutton, 
 some sheep’s rumps cut in pieces ; they 
 must all be about the size of a finger; 
 take also five pounds of beef-steaks, and 
 put them into a stewing-pan, with a 
 quantity of beefstock, abunch of leeks, 
 a large bunch of celery picked very clean; 
 they must be stewed till the rumps and 
 gristles are tender ; then put in a couple 
 of pigeons, a brace of partridges, two 
 ‘pair of hog’s feet and ears, the knuckle 
 end of aham, half of a fine white cab- 
 bage, some pepper, salt, a bunch of 
 sweet basil, two onions, and some cloves; 
 cover these over with some thick beef 
 steaks, and over them some veal-steaks, 
 
 ura little fresh stock upon them, and 
 leave them to stew over a gentle fire; 
 let the whole stew till the liquor is eva- 
 porated and the ingredients begin to stick 
 at the bottom; then put in more stock 5 
 while these are stewing, set on some 
 large peas that have been previously 
 soaked in water for four and twenty 
 hours ; set these on to boil in some gravy. 
 The Spaniards make use of a kind of 
 peas, called Garavances; they are large, 
 and not unlike our grey peas; but if 
 these are not to be had, any large peas 
 will do; these must be boiled very tender, 
 and be ready at the seme time as the olio. 
 As the stock boils away, put in more, 
 which must boil a quarter of an hour ; 
 season the olio according to taste, with 
 pepper and salt; have ready a large 
 soup-dish, take out the ingredients, one 
 by one, lay them in the dish; the gristles 
 and the roots must be dispersed about 
 among the other things; then pour over 
 them the peas and their gravy, and 
 then put ina proper quantity of gravy. 
 
 ( 355 ) 
 
 
 
 OME 
 
 Tt must not be eaten as a soup but as an 
 olio, the ingredients in preference to the 
 liquor. Those who prefer the soup may 
 have it in a basin with toasted bread. 
 
 OLIVES.—There are three sorts, the 
 Italian, Spanish, and French ; they may 
 be had of various sizes and flavours, 
 some prefer one sort, and some another. 
 
 The fine salad oil” is made from 
 this fruit, for which purpose they are 
 gathered ripe; for picklmg they are 
 gathered when only half ripe, at the 
 latter end of June; they are put into 
 fresh water to soak for a couple of days; 
 after this they are thrown into lime 
 water, in which some pearl-ashes have 
 been dissolved; in this liquor they lie 
 for six and thirty hours ; they are then 
 put into water which has had bay-salt 
 dissolved init; this is the last prepara- 
 tion, and they are sent over to us in this 
 liquor; they are naturally, as they grow 
 on the tree, extremely bitter, and there- 
 fore all these preparations are necessary 
 to bring them to their fine flavour. To 
 some olives they add a small quantity of 
 essence of spices, which is an oi] drawn 
 from cloves, nutmeg, cinnamon, corian- 
 der, and sweet fennel-seed distilled toge- 
 ther for that purpose ; twelve drops are 
 sufficient for a bushel of olives; some 
 prefer them flavoured with this essence. 
 
 Ouives, Ragodt of.*—Take some very 
 green olives, cut out the stones, so that 
 the fruit may close to its original form; 
 put them, one by one, into water, blanch, 
 and then put them into a good cullis, 
 well seasoned. 
 
 Outves, Ragodt of.*—Take a small 
 quantity of parsley and scallions, shred 
 and give them a few turns in butter, 
 with a little flour ; add to this two spoons- 
 ful of gravy, a glass of Champagne, 
 capers, cut small, an anchovy, some 
 olives, without their stones, a drop 
 of olive oil, and some good cullis ; season 
 it well, clear away the fat, and serve it 
 with roast meat of various kinds. 
 
 OMELET.*—Take as many eggs as you 
 think proper (according to the size of your 
 omelet) break them into a basin with some 
 salt and chopped parsley ; then beat them 
 well, and season them according to taste, 
 then have ready some onion chopped 
 small ; put some butter into a frying- 
 pan, and when it is hot (but not to burn) 
 put in your chopped onion, giving them 
 two or three turns; then add your eggs 
 to it, and fry the whole of a nice brown, 
 you must only fry oneside. When done, 
 turn it into a dish, the fried side upper- 
 most, and serve. 
 
 -OmEtET a la Celestine.*—Make four 
 omelets, of three eggs each, and as thin 
 as possible ; slide them carefully on the 
 
OME 
 
 table, lay frangipane on, and roll them 
 up into the form of a muff, trim the ends 
 and place them on a dish, sprinkle them 
 with powder-sugar, glaze, and serve 
 them. : . 
 
 Ometer, & la Créme.—Boil a pint of 
 cream, and put into it the crumb of a 
 French roll, parsley, shalots (both shred 
 small), a little pepper and salt; stir it 
 over the fire till quite thick; then add 
 half a dozen eggs; fry your omelet, ob- 
 serve that. it will require rather more 
 time than usual. : 
 
 Ometets a la Dauphine. — Having 
 made one or two thin omelets (without 
 any seasoning) lay them en a_ dish, 
 and spread over them some pistachio 
 cream, cherry. and apricot marmalade; 
 roll them up, cut them into small pieces, 
 each of which enclose in almond paste; 
 strew powder-sugar over, and glaze them 
 with a salamander. 
 
 Ome ets of Eggs for garnishing or 
 eutting in Slips.—Break your eggs, and 
 put the yolks and whites into separate 
 pans; beat them up with a little salt, 
 and then put them again into separate 
 earthen vessels rubbed with sweet oil. 
 Have ready a pot of boiling water over a 
 fire; put them in closely covered, and 
 Fit the omelets steam till thoroughly 
 
 one. 
 
 OmeELET @ la Fermiére.—Break the 
 number of eggs you think necessary for 
 the size of the omelet, beat them up 
 with chopped parsley, shalots, sorrel, 
 pepper, and salt; fry itas usual; when 
 done, puta piece of fried bread on it; 
 roll the omelet round, and serve it. 
 
 Qe et Fritiers. —Make two or three 
 thin omelets, adding a little sweet basil 
 to the usual ingredients; cut them inte 
 small pieces and roll them into the form 
 of olives; when cold, dip them into bat- 
 ter, or enclose them in puff-paste ; fry, 
 and serve them with fried parsley. 
 
 QmeEtet dla Gend’arme.—Make a ra- 
 gotit with sorrel, Parmesan cheese grated, 
 and bread-crumbs ; fry two omelets in 
 the usual manner, between which put 
 the above ragolit; place them on a dish; 
 cut some pieces of bread, fry them, dip 
 the edge of each in some white of egg to 
 make them stick, set them round the 
 
 omelet, over which pour a little melted | 
 
 butter, strew bread-crumbs and Parme- 
 san cheese on it, and colour it in the 
 oven or with a salamander. 
 
 Qmetet Glacée.* — Whip up some 
 fresh eggs with a small quantity of salt, 
 a little candied lemon-peel, and pounded 
 macaroons; beat them together well, 
 and then fry them as usual, sprinkle 
 the omelet with sugar, and serve. 
 
 Ome ets en Hatereaua.—Make your 
 
 ( 356 ) 
 
 /and add t 
 
 yolks; 
 
 
 
 OME 
 
 omelets thin, with sweet herbs, oil in+ 
 stead of butter, pepper, and salt, cut them 
 into pieces; between two of which lace 
 fried bread and anehovies cut in fillets 
 or slips 3 serve them hot. 
 
 OmeEteT a UItatéienne.*—Break your 
 eggs as usual, add salt, pepper, shred 
 parsley, cream, and olive-oil; beat these 
 ingredients well, and make three or four 
 omelets of them, thin, but not too dry; 
 cut some anchovies into thin slips, which 
 lay on each of the omelets, placing the 
 latter one on the other; cement them 
 together, and when cold, having beaten 
 up two eggs, dip in the omelets, bread 
 and fry them to a nice colour. 
 
 OmeteT @ la Jardiniére.*—Make a 
 rich ragotit of all sorts of vegetabl 
 which may be in season, half of which 
 put to a dozen eggs, beat them together, 
 and fry your omelet as usual; when done, 
 pour the remainder of the ragofit over, 
 and serve. 
 
 Ometer az Natwrel.*—Break eight 
 or ten eggs into a pan, add pepper, salt, 
 and a spoonful of cold water, beat them 
 up with a whisk; m the mean time put 
 
 | some fresh butter into a frying-pan, when 
 it is quite melted 
 ) put in the eggs, &e. with a skimmer 3. 
 
 and nearly boiling, 
 
 as it is frying, take up the edges, that they 
 may ibe properly done; when cooked, 
 double it ; serve very hot. 
 
 OmeEteT au Sang.—This is made pre- 
 cisely the sameas the common omelet; 
 the only difference consists in the addi- 
 tion of poultry or lamb’s blood te the 
 usual ingredients. 
 
 OmeEieT Soufiée.*—Break six eggs, 
 separate the whites from the yolks, to 
 the latter, put four dessert spoonsful of 
 powder-sugar, and the rind of a lemon 
 chopped exceedingly small; mix them 
 well, ren the whites as if for biscuits, — 
 
 em to the rest: put a quarter 
 of a pound of butter into a frying-pan, 
 
 | over a brisk fire; as soon as it is com- 
 pletely melted, pour in the above, stir it 
 /up, that the butter may be thoroughly 
 incorporated with the omelet, and when 
 that is the ease, strain it into a buttered 
 dish, which place on hot ashes, strew 
 | powder-sugar over, and colour thé top 
 
 carefully with a salamandér. . 
 
 ¢ arse Soufflée, in a orien ji 
 six fine eggs, separate the whites an 
 ut to the latter three nic 
 of powder-sugar, four crushed maca- 
 roons, a spoonful of potatoe-flour, a little 
 crisped orange-flower in powder}; stir 
 
 them together’ well, whip the whites to 
 
 a froth, mix them with the yolks, and 
 pour the whole into a buttered mould, 
 but do not fill it; set it in a moderate 
 oven, the same as for biscuits; when 
 

 
 
 
 ONI 
 
 done, turn it out on a dish, and serve it. 
 This omelet should be of a clear colour, 
 
 ‘and shake like a jelly. 
 
 Ometer Stuffed.*—Make your omelet 
 as au Naturel, but before you turn the 
 ends over, lay on it a farce of sorrel ; 
 double the omelet before you take it 
 from the pan, so that none of the farce 
 may be perceived, and cement the edges 
 with white of eggs; serve it very hot. 
 
 ‘Any other sort of farce may be applied 
 
 in the same way. 
 
 OMELET with Sweetmeats.*—Make an 
 omelet with nine eggs; when quite done, 
 spread over with any kind of sweetmeat 
 you may think proper; roll it up to the 
 form of a muff, strew powder-sugar over } 
 
 ‘make a skewer quite hot, run them 
 
 through, and fry them. 
 
 ONIONS with Carp Roes.—Make a 
 roux with butter and flour, to which add 
 a little onion gravy, some large onions 
 (previously scalded), a few mushrooms, 
 a bunch of parsley, scallions, thyme, ba- 
 sil, bay-leaf, and a few cloves; when 
 
 . nearly done, put in some carp roes, and 
 
 leave them a little longer; then take 
 out the parsley, reduce the sauce 
 ready for table, put in a few capers 
 chopped, and ene or two anchovies ; gar- 
 nish your dish with fried bread. 
 
 Onion Cullis, Maigre of.— Put some 
 sliced onions into a pan witha little but- 
 ter, set it on a brisk fire ; when brown, 
 add two spoonsful of flour, keep it stir- 
 ring, put to it some broth, a glass of 
 
 white wine, two cloves, a bay-leaf, thyme, 
 
 and basil; let it boil for an hour, skim, 
 and rub it through a sieve, with seasoning 
 according to your taste. 
 
 Onions, Garbure of.— Take about 
 forty onions, cut them into quarters, 
 which divide into two or three slices, 
 (having taken off the skins, heads, and 
 stalks); put about half a pound of butter 
 into a pan, and when it is melted, fry the 
 onions in it, of a nice clear colour. 
 Then have some bread cut in thin slices; 
 
 lace a layer of this on a dish, thena 
 
 ayer of onions, and so on alternately, 
 until the dish is quite full, strewing pep- 
 per and salt between each. Pour some 
 stock over the whole, and set it on the 
 fire to simmer, till the gratin is formed, 
 taking great care not to let it burn, as 
 that will make it bitter, but ail the mois- 
 ture must be completely dried up. Have 
 some broth inaseparate dish, andserveit. 
 Onions Glazed.*—Choose your onions 
 as near of asize as you can, peel them 
 with care; butter the bottom of your 
 stewpan, lay the onions on it head down- 
 wards, a piece of sugar the size of a wal- 
 nut, and a sufficient quantity of stock or 
 water, to reach the tails of the onions; 
 
 ( 357 ) 
 
 ONI 
 
 set them on a brisk fire ; when the liquor 
 is reduced to about three-fourths, lessen 
 your fire, and let it stand till it becomes 
 quiteajelly. 
 
 Large or small onions may be glazed 
 thus, being careful, however (as above 
 mentioned), to select them as nearly of a 
 size as possible. 
 
 Onrons (Matelote of).— Take seven or 
 eight pieces of ox tails, and having scald- 
 ed, braise them in some stock, with pars- 
 ley, two cloves, thyme, bay-leaf, pepper 
 and sa!t; when about half done, putin 
 eight large onions (previously scalded) 3 
 as. soon as they are quite done, take them 
 out, strain the sauce, to which adda glass 
 of port wine and some cullis. Serve your 
 matelote as usual. (See Matelote.) _. 
 
 Onton Omelet.*—Cut some very white 
 onions into slices, give them a few turns 
 over the fire ; when nearly done, moisten 
 them with cream, and season with salt, 
 pepper, and nutmeg; mix this with half 
 a dozen eggs; beat the whole up well, 
 and fry the omelet either in oil or butter. 
 
 Onron Omelet.— Take two or three 
 good sized onions, cut them into slices, 
 and fry them in butter; when they are 
 done, add the yolks of two eggs, anda 
 little chopped parsley; fry two small 
 omelets, on which lay the onions, with 
 two or three anchovies, cut in slips; roll 
 them up lengthwise ; fry some pieces of 
 crumb, cut the omelets to the shape and 
 size of these, and place them thereon 3 
 pour melted butter, and strew bread 
 crumbs and grated Parmesan over them, 
 and colour it in the oven. 
 
 Onions with Parmesan Cheese.—Pare 
 six large mild onions, and cut them into 
 round slices, halfan inch in thickness. 
 Then make a batter with flour, half a 
 gill of cream, a little pepper, salt, and 
 three eggs, beat up for ten minutes; 
 after which add a quarter of a pound of 
 Parmesan cheese grated fine, and mixed 
 well together, to which add the onions. 
 Have ready some boiling lard; then take 
 the slices of onions out of the batter with 
 a fork, singly, and fry them gently till 
 done of a nice brown. Drain them dry, 
 and serve them up placed round each 
 other. For sauce, melted butter witha 
 little mustard in it. 
 
 Ontons (to Pickle).*—Peel the onions 
 till they look white; boil some strong 
 salt and water, and pour it over them; 
 let them stand in this twenty-four hours, 
 keep the vessel closely covered to retain 
 the steam: after that time-wipe the 
 onions quite dry, and when they are 
 cold, pour boiling vinegar, with ginger 
 and white pepper over them. Take care 
 the vinegar always covers the onions, 
 
 Onions (to Pickle) .*—Shift the onions 
 
ONT 
 
 fresh water, for nine days, then peel 
 them; make a brine sufficiently strong 
 to bear an egg, boil it, and pour it on the 
 onions, letthem stand for four-and-twenty 
 hours; then boil vinegai’, with pepper, 
 horse-radish, ginger, and mustard-seed, 
 and put it boiling hot to the onions, and 
 let them stand fer three days, then boil 
 it again, and let them stand for another 
 
 three days; after this, boil them all up | 
 together, and stop them closé down; 
 they will be fit for use as soon as they | 
 
 are cold. 
 
 Ontons, Potage of.*—Set some good 
 milk on the fire, season it with salt and | 
 nated whilst it is boiling, mélt some - 
 
 utter in a stewpanh, add to this some 
 sliced onions, stir them up, aid when 
 they are lightly browned, put them to 
 the boiling milk, and simmer altogether 
 for halfan hour. Put the bread into a 
 basin, pour a sufficient qtiantity of the 
 soup over to soak it, and when it has im- 
 
 bibed as much as you wish, put it into 
 
 a soup tureen, fill it with your soup, lay 
 the onions on the bread, and serve. 
 Ontons, Purée of (Brown).*—Take 
 from thirty to forty onions, according to 
 their size; peel and cut them down ih 
 half, taking off the tops and stalks, and 
 then slice them ; put six ounces of butter 
 into a saucepan, with the onions, which 
 fry lightly till of a nice colour; then add 
 two ladlesful of éspagnole, one af stock, 
 and reduce your purée; when suffici- 
 ently thick, rub it through a coarse siéve. 
 
 Great care should be taken not to let the | 
 
 purée boil. 
 
 Onrons, Purée of (White).*—Preépare 
 the onions in the same manner as for the 
 brown purée, except that they must not 
 be allowed to take colour; when done, 
 add to them some velouté, or cream, re- 
 duce this over a large fire, stirring con- 
 stantly with a wooden spoon; when the 
 purée issufficiently thick, rub it through 
 a sieve, 
 
 Ownrons, Ragodt of.*—Blanch and stew 
 your oniens in equal quantities of coz- 
 sommé, and champaign ; add a spoonful 
 of olive oi}, salt, pepper, and a bunch of 
 sweet herbs: let these all simmer toge- 
 ther till the onions are sufficiently done. 
 
 ~Ontons, Ragoidt of.—Peel a pint of 
 small onions, and take four large ones 
 and cut them. very small; then melt a 
 quarter of a pound of butter in a stew- 
 pan; when it has done hissing, putt in 
 the onioris, and fry them a light brown ; 
 then shake in a little flour, and shake 
 them round till they are thick; add a 
 little salt, a little beaten pepper, a quar- 
 ter of a pint of good gravy, anda tea- 
 spoonful of mustard, stir all well toge- 
 
 ( 358 ) 
 with their peels on every morfiing, in’ 
 
 
 
 (ONI 
 
 ther ; when well flavoured, and of 4 good 
 thickness, pour it into a dish, and garnish 
 with fried bread crumbs. 
 
 Onton Salad, with Beet Root.— Boil 
 some large onions till well done; then 
 put them on a dish to cool; have some 
 beet root well baked, cut it into thin 
 slices, and cut the onions into slicés also 3 
 then lay a slice of onion between two of 
 béet, arranging them in whatever form 
 you think proper on the dish ; serve 
 over them an Jtalienne satice, the same 
 as for Jtalienne salad. - 
 
 Onion Sauce.—Peel some onions, boil 
 them in milk and water, pee a turnip 
 with them into the pot (it draws out the 
 strength) ; change the water twice}; pulp 
 them through a cullender, or chop them ; 
 then put them into a saucepan with some 
 cream, a piece of butter, a little flour, 
 some pepper and salt; they must be 
 served very smooth. ; ata 
 
 Onion Sauce.—The onions must be 
 peeled, and then boiled till they are tén- 
 der; then squeeze the water from them 3 
 chop them, and add to them butter Hy 
 has been melted rich and smooth, with a 
 little good milk instead of water; give it 
 one boil, and serve it for boiled rabbits, 
 partridges, scrag, or knuckle of veal, or 
 roast mutton, A turnip boiled with the 
 Onions draws out their strength. * 
 
 Onton Sauce (Brown).—Peel and slice 
 the onions (some put in an équal quan- 
 tity of cucumber or celery) into a quart 
 stewpan, with an ounce of butter; Seti 
 over a slow fire, and turn the onion about 
 till it is very lightly browned ; then gra- 
 dually stir in half an ounce of flour ; add 
 a little broth, and a little pepper pare 
 salt, boil up for a few minutes; add a 
 table-spoonful of claret, or port wine, 
 and some mushroom ketchup (you may 
 
 juice or vinegar), and rub it through 
 a tammy, or fire sieve. , 
 
 Onion Soup.—Fut into the water in 
 which a leg or neck of mutton has been 
 boiled, some carrots, turnips, and a 
 shank bone, and let it simmer for a 
 couple of hours. Strain it on half a dozen 
 onions, first sliced and fried of a light 
 brown ; simmer the whole for three hours. 
 skim it carefully, and serve. Putina little 
 rol], or fried bread. 
 
 onions, fry them gently of a nice brown, 
 taking care not to blacken them}; ee 
 put them into a small stewpan, witha 
 little weak gravy, pepper, and salt; 
 cover them, and let them gently stew for 
 two hours. Lightly flour them at first. | 
 Onions Stuffed.*—Peel fourand twent 
 large onions, very carefully, blanch, cool, 
 and then having drained them, scoop out 
 
 add, if you think proper, a little lemon- - 
 
 Onions Stewed. -—Peel half a dozen. 
 
} 
 H 
 
 4 
 | 
 < 
 | 
 | 
 nl 
 
 ee 
 
 
 
 ORA 
 
 the inner part of the onions, and fill 
 them with a guenelle farce, put them 
 into a stewpan, let them all lay flat 
 cover them with slices of bacon, add 
 some water, a little salt, and a small 
 quantity of sugar, set them on a large 
 fire at first, but lessen the fire after- 
 wards; let them stand till done, then 
 reduce the liquor, and make use of the 
 onions as garnish for Jarge dishes, 
 ORANGE Biscuits.*—Take the grated 
 rind of an orange, six, fresh eggs, a quar- 
 ter of a pound of flour, and three quarters 
 
 _of a pound of powder sugar; put these 
 
 into a mortar, beat them to a paste, 
 which put into cases, and bake like other 
 biscuits. 
 
 OrAnGE Biscuits, or Little Cakes.— 
 Boil some Seville oranges whole in seve- 
 ral waters, till all the bitterness is taken 
 from them ; cut them, and take out the 
 pulp and juice; then put the outsides 
 into a mortar, and beat them very fine, 
 add to it an equal weight of double re- 
 fined sugar, beaten and sifted. When 
 thoroughly well mixed to a paste, spread 
 it thin on china dishes, and set them in 
 the sun, or before the fire ; when they 
 are about half dry, cut them into what- 
 ever form you please, turn the other side 
 up, and dry that. Keep them in a box 
 with layers of paper. 
 
 Orances *n Brandy,.* — Choose the 
 oranges véry round and smooth, pare, 
 prick them in the middle, and put them 
 into cold water; then blanch them in 
 boiling water; when they are tender, 
 throw them again into cold water; ina 
 short time give them seven or eight buils 
 in sugar, @ la.petite wappe, skim, and let 
 them stand till next day, when the same 
 process must be gone through; skim 
 them again, then put them into bottles, 
 pour over them equal quantities of syrup 
 and water; take care to cork them well. 
 
 Orances in Brandy. — Chocse your 
 oranges as near of a size as you can, and 
 boil them till a pin will penetrate the 
 skins with ease; do not take out the 
 
 pulp, but make a small hole through the 
 
 stalk end; give them a boil in some cla- 
 rified sugar, and set them aside; the 
 next day, drain off the syrup, boil and 
 pour it on the fruit whilst hot; on the 
 third day repeat this operation, put the 
 oranges into it, and boil them together ; 
 take out the fruit, add as much brandy 
 as syrup, make it hot, but it must not 
 boil; when cold, pour it over the oranges, 
 which ought to float in the liquid. 
 Onance Butter. — Take half a dozen 
 egys, and boil them hard, beat them in 
 a mortar, with two ounces of fine sugar, 
 three ounces of butter, and two ounces 
 of almonds, bleached and beaten to a fine 
 
 ( 359 ) 
 
 gether, set them ta cool. 
 
 ORA: 
 
 paste. Moisten with orange-flower waters 
 and when all is mixed, rub it through a 
 culJender, on a dish, and serve with sweet 
 biscuits between, 9 
 
 Ornances Buttered Hot. — Take four 
 Seville oranges, grate off a little of the: 
 outside rind, and cut a round hole at the 
 blunt end ef the orange, opposite the. 
 stalk, sufficiently large to take out the 
 pulp, seeds, and juice; then pick the. 
 seeds and skin from the pulp; rub the: 
 oranges over with a little salt, and lay 
 them in water for a short time. Be care- 
 ful to save the bits you cut out of the 
 oranges. Boil the oranges in fresh water. 
 until they are tender, changing the water 
 to take out the bitterness. In the mean- 
 time, make a thin syrup with fine sugar, 
 and put the oranges into it, and boil: 
 them up ; turning them round, that each 
 part may partake of the syrup, as there 
 need not be enough to cover them, and 
 Jet them remain in hot till they are to be 
 served. About half an hour before you 
 want them put some sugar to the pulp, 
 and set it over the fire ; mix it well, and 
 let it boil; then add a spoonful of white 
 wine for every orange, give ita boil, and 
 then putin a bit of butter, and stir over 
 the fire to thicken ; fill the oranges with 
 it, and serve them with some of the syrup 
 inthe dish. Put the pieces which were. 
 cut out of the oranges at the top. 
 
 Orance Cheesecakes.—Blanch. eight: 
 ounces of almonds, beat them very fine 
 with orange-flower water, and beat an 
 sift half a pound of sugar, and melt a 
 pound of butter very carefully without 
 oiling (the butter must be nearly cold 
 before you use it for your cheesecakes), 
 then beat the yolks of ten and the whites 
 of four eggs 3 pound two candied oranges, 
 and a fresh one (having previously boiled 
 out the bitterness) in a mortar, till as ten- 
 der as marmalade, without any lumps; 
 then mix the whole together, and put 
 into patty-pans. 
 
 Onances, Compéte of.*—Cut them in 
 stnall piewen and boil them in water 
 until they are tender, then change them 
 into cold water; next make a syrup with 
 one glass of water and four ounces of 
 sugar, and put in the fruit; let it sim- 
 mer gently over a slow fire for half an 
 hour ; serve cold. 
 
 OnancGEs, Compdte of.t—Takeas many 
 oranges as you may require, pare them 
 neatly, cut them into quarters, which, | 
 (as_you take out the pips) throw into 
 cold water; then scald them, and when 
 they appear soft, throw them again into 
 cold water; in the mean time boil some. 
 sugar to petit lissé, put the oranges in,» 
 and having given them several boils to-" 
 When quite: 
 
ORA 
 
 cold, take the fruit out of the syrup, and 
 put them into compotiers; boil the 
 syrup a few times, and as soon as it 
 cools, pour it over the fruit. 
 
 “Ornances (Raw) Compéte of.*—Cut 
 the upper part of six good oranges, so 
 that you can put them together again so 
 as to appear whole; pierce the pulp in 
 several places with a small knife, and 
 fill the incisions with fine powder-sugar 
 and a little brandy; then replace the 
 pieces you have cut off, and serve the 
 oranges in a dessert dish. 
 
 “OrANGE Cream.*—Pare the rind of a 
 Seville orange very thin, squeeze the juice 
 of four oranges, put it with the peel intoa 
 tossing-pan with a pint of water and eight 
 ounces of sugar, beat the whites of five 
 eggs, mix all together, set it over a slow 
 fire, stir it one way till it looks thick and 
 white, then strain it through a gauze 
 sieve, stirring it till cold, then beat the 
 yolks of the five egys very fine, and put 
 it into the pan with some cream ; stir it 
 ' over the fire till ready to boil, then pour 
 it intoa basin, stir it till quite cold before 
 you put it into glagses. 
 
 “Orange Cream, Frothed.—Make a 
 pint of cream very sweet, put it over the 
 fire, let it just boil, put the juice of a 
 large orange into a small deep glass, 
 having previously steeped a bit of oranze- 
 peel for a short time in the juice; when 
 the cream is almost cold, pour it out of a 
 tea-pot upon the juice, holding it as high 
 as possible. 
 
 Onance, Crogue en Bouches of.* — 
 Pare a dozen fine oranges, and divide 
 each into twelve pieces, all of the same 
 size; scrape off every particle of the 
 white, without breaking the thin skin 
 which contains the juice; when all are 
 done, dip each piece into some sugar 
 boiled to cassé (and lightly coloured), and 
 place them in a plain mould of six inches 
 diameter, and five in height; the first 
 row inclined one way, the second the re- 
 verse way, and so on; lay them at the 
 bottom inastar. Assoon as the mould 
 is full, turn it out, and serve it with all 
 possible expedition, as the moisture of 
 the fruit dissolves the sugar Fo rapidly, 
 that the crogue en bouche is liable to fall 
 to pieces. 
 
 ANGE Custard.*—Having boiled the 
 ‘rind of a Seville orange very tender, beat 
 it in a mortar to a fine paste; put to it 
 the juice of a Seville orange, a spoonful 
 of the best brandy, four ounces of loaf- 
 sugar, and the yolks of four eggs; heat 
 them all well together ten minutes, then 
 pour in by degrees a pint of boiling 
 cream; keep beating it till cold; put it 
 into custard glasses. Set them in an 
 earthen dish of hot water; let them 
 
 ( 360 ) 
 
 ORA 
 
 stand till they are set, then stick pre-. 
 
 served orange, or orange chips, on the 
 top. It may beserved hot orcold. — 
 
 OrancE (Fine).*—Infuse the peels of ' 
 
 a dozen large oranges for some days, in 
 
 six quarts of the best brandy ; after which © 
 
 add a quart of water, and distil the whole; 
 this will yield about a gallon of Ugueur. 
 Dissolve three pounds and a half of su- 
 
 gar in seven pints of water; add this’ 
 syrup to the dégueur, and then strain and 
 
 bottle it. op 
 
 Oranaes (Florentine of) with Apples. 
 —Take half a dozen oranges, saye the 
 juice, and take out the pulp; lay the 
 rinds in water twenty-four hours, chang- 
 ing the water three or four times; then 
 boil them in three or four different 
 waters, then strain the water off, put 
 them and their juice, with a pound of 
 sugar, and put them by for use; when 
 they are used, boil ten pippins in a little 
 sugar and water, pare, quarter, and core 
 them, and mix them with some of the 
 oranges; lay a puff- paste in the dish, and 
 then put in the fruit; cover it with a 
 thin crust, rolled and laid across; it 
 may be cut into whatever shape you 
 please. 
 
 OranGeE Fool.*—Take the juice of six 
 oranges, six eggs well beaten, a pint of 
 cream, a quarter of a pound of sugar, a 
 little cinnamon and nutmeg. Mix all 
 
 well together; stir it over a slow fire till’ 
 
 thick, then put in a smal] poe of butter, 
 and keep stirring it till cold. 
 
 OranceE Fritters. — Take one or two . 
 
 preserved oranges, cut them into as many 
 pieces a8 you think proper; make a good 
 thick batter with sweet wine, and finish 
 the same as all others. 
 
 Orance Fritters.—Pare off the rind 
 of some oranges, very thin, cut them into 
 quarters, and blanch them for a quarter 
 ofan hour; then drain them, take out 
 the pips, and put the oranges into a light 
 syrup 3 simmer, and reduce them to cara- 
 mel, take them from the fire, and when 
 cold, cover them with syrup, dip each 
 quarter into batter, and fry them of a 
 nice colour ; sprinkle them with powder 
 sugar, glaze, and serve them, : 
 
 OnancGe Gimblettes.*—Grate the rinds 
 of two very sound oranges on a piece of 
 sugar, which scrape off, and mix with 
 some more, so as to make six ounces ; 
 pound four ounces of blanched almonds, 
 Put half a pound of sifted flour on a slab, 
 make a hole in the middle, into which 
 put four drachms of yeast (diluted with a 
 small quantity of milk), two ounces of 
 butter, the yolks of two eggs, a grain of 
 salt, the almonds and the sugar; mix 
 these altogether, and leave the paste in a 
 warm place for five or six hours, that it 
 
 4 aie 
 + a et 
 
 Pen Fe 
 

 
 ORA 
 
 may rise; after that time break up the 
 paste, and roll it into little bands the 
 size of your little finger, which cut bias 
 into pieces five inches in length, and 
 form them into little rings, joining the 
 bias ends very neatly; put them intoa 
 saucepan of boiling water, stir the sur- 
 face lightly in order to make the gém- 
 élettes rise, and prevent them trom 
 
 sticking to eachother; in afew minutes’ 
 
 drain, and put them into cold. water ; 
 when quite cold, drain them again, dorez, 
 and place them on lightly waxed copper- 
 plates ; put them in a slow oven, and 
 bake them to a nice colour. 
 
 Orance Jce.* — Take ten fine blood 
 oranges, peel, and divide them into quar- 
 ters; take out the pips and heart, and 
 then pound them with the grated rinds 
 of two of the oranges: put them into a 
 strong cloth, and press out all the juice, 
 which mix with half a pound of sugar, 
 previously dissolved in a pint of water ; 
 put this mixture into a sordetiére or ice- 
 ox, and ice itas directed. (See lee.) 
 
 Orance Jelly. — Put two quaris of 
 spring-water into a saucepan, with half 
 a pound ef hartshorn shavings, or four 
 ounces of isinglass, and boil it gently till 
 it becomes a strong jelly. Take the 
 juice of three Seville oranges, three le- 
 mons, and six China oranges, the rind of 
 one Seville orange and one lemon, pared 
 very thin; put them to your jelly, 
 sweeten with loaf-sugar to your taste, 
 beat up the whites ofeight eggs to afroth, 
 mix them well in, and boil it for ten 
 minutes; then run it through a jelly- 
 bag till it is very clear, put it into your 
 moulds, and let it siand till it is tho- 
 roughly cold; then dip your moulds in 
 warm water, and turn them into a China 
 dish or flat glass 
 
 Orance Jelly en Rubans.* — Prepare 
 the rinds of seven oranges as directed 
 (see oranges en surprise), and make half 
 the quantity efjelly ; take an equal quan- 
 tity of 6lanc-mange, and whilst the peels 
 are in ice, put into each a dessert spoon- 
 ful of the latter; as soon as this is con- 
 gealed, pour on it aspoonful anda half 
 of orange-jelly; let that set, and add 
 two spoonsful of 4/anc-mange, then. two 
 of jelly, and so on till the peels are filled; 
 when quite ready for table, cut them 
 carefullyinto quarters, and arrange them 
 with taste, on a dish, or in a confectionary 
 basket. 
 
 Orance ( Transparent) Jelly.* — Take 
 the juice of tweive oranges and tivo le- 
 mons, having taken care that none of the 
 pips are in, pare two of the sweetest 
 oranges as thin as possible, put the juice 
 and rind into a bag, and when it has 
 
 filtered through, mix it with the syrup 
 
 (361 ) 
 
 ORA 
 
 tinged with cochineal, add the isinglass, 
 and finish it in the usual manner. (See 
 Fruit Jelly.) 6 
 
 OraAnceE Juice Buttered.—Take seve 
 Seville oranges, squeeze the juice from 
 them, and mix it with four spoonsful of 
 rose-water, and add the whole to the 
 yolks of eight and the whites of four 
 eggs, well beaten ; strain the liquor to 
 halfa pound of pounded sugar, and stir 
 it over a moderate fire, and a3 soon as it 
 begins to thicken, add to it a bit of but- 
 ter about the size of a walnut; keep ita 
 few minutes longer ever the fire; then 
 pour it intoa dish, and serve cold. - 
 
 Orance Juice to Keep.* — To every 
 pint ofjuice put three quarters of a pound 
 of double refined sugar; let it boil a 
 little, and then put it into bottles. 
 
 Orange Loaves.—Cut the fruit into 
 halves, squeeze them and preserve the 
 liquor; boil the peelsin several waters, 
 to take out the bitterness; then let 
 them lay for two days in syrup; boil the 
 syrup again after that period to a good 
 consistency, add the peels, afterwards put 
 them into glasses for use; when they are 
 wanted, take what quantity is sufficient 
 fora dish, and fill them with some pudding 
 mixture, either marrow, bread, plum, 
 &c. or with a custard, and bake them 
 carefully. 
 
 Orance Marmalade.*— Take eight 
 Seville oranges, three lemons, pare them 
 very thin, take out all the juice and 
 pulp, lay the peels in water twenty-four 
 
 ours, changing them once or twice, lay 
 them on a coarse cloth to drain ; then 
 take the weight ofjuice, pulp, and peel, in 
 lump sugar ; boil the whole a quarter ofan 
 hour or twenty minutes; the peel should 
 be cut in long narrow slips; be careful 
 not to leave any seeds or white part of 
 the rind. ; 
 
 Orance Marmalade.*—Take the peels 
 of fifteen oranges (without any of the 
 white), blanch them till tender; then put 
 them into cold water; in afew minutes 
 take them out, drain and pound tkem to 
 a paste, which rub through a sieve: 
 weigh it, and for each pound allow 2 
 pound and half of sugar, clarify and boil 
 the latter to fort perlé; add the paste 
 and boil them together, stirring con- 
 stantly till the marmalade is done, which 
 may be known thus: take some up be- 
 tween your thumb and finger, and, if on 
 opening them, the marmalade dfaws cut 
 like athread, it is at the right point, and 
 may be put into pots. 
 
 OrAnGE Posset.—Squeeze the juice of 
 two Seville oranges intoa china bowl or 
 small deep dish that will hold about a 
 quart, sweeten it like syrup, add a little 
 DEANS, boil one pint of cream with a 
 
O:R A 
 
 bit of orange-peel: when cold, putithe 
 cream into atea-pot, pour it to the syrup, 
 holding it high; and let it be made the 
 day before itis wanted. 
 
 Orances, to Preserve.*—Rasp or cut 
 the oranges in scallops with a penknife, 
 and throw them into wa'er, change it 
 once a day for three days; then boil 
 them till tender enongh to run‘a wheat 
 straw through ; then put them into cold 
 water till the next day; pulp, and wipe 
 them very dry 5 have the syrup ready, 
 boil ‘them two or three times till very 
 clear. Observe to put the syrup to them 
 when cold; make it the same as for eu- 
 cumbers. 
 
 Ornances Preserved Dry.*—Take some 
 thick rinded oranges, and mark the 
 
 quarters, but without actually dividing | 
 
 them ; then pare and throw them into 
 cold water; after which put them into 
 boiling water; let them remain till the 
 head of a pin will easily penetrate the 
 skin, and then throw them again into 
 cold water. Clarify and boil some sugar 
 to lissé, put in the oranges, boil them 
 together a little while, and then pour the 
 whole into a pan: the next day drain off 
 the syrup, and having boiled it up a few 
 times, pour it again on the oranges 5 the 
 third day drain off the syrup as before, 
 and having boiled it to da nappe, add 
 
 some more clarifiedsugarand the oranges, | 
 
 give-the whole one boil, covered ; put it 
 aside as above}; repeat this operation 
 two more days ; on the last, increase the 
 degree of the sugar to perlé, and having 
 added the fruit, boil three or four times; 
 then set them in a stove for two days; 
 when the oranges may be placed in 
 boxes, which must be kept in a dry 
 place. 
 
 Orances Preserved (Liguid).* —Take 
 a dozen fine vranges, pare them very 
 carefully, tie the rindsround the oranges 
 and put them into boiling water, in 
 which théy should remain (on the fire) 
 for three or four hours ; whensufficiently 
 done, a pin’s head will easily penetrate the 
 bkins; they must then be thrown into 
 cold water; ina few minutes cut each 
 into five or six pieces; clarify three 
 pounds of sugar, take out half of it, boil 
 the remainder-to lissé; add the oranges, 
 boil them together and put them aside ; 
 drain off, boil and replace the syrup for 
 ‘twelve successive days, each day adding 
 a portion of the reserved sugar: at the 
 end of that time the fruit may be put 
 into pots. 
 
 OranGes to Preserve tn Jelly.—Cut a 
 hole, about the size of a shilling, in the 
 stalk part of the orange, and with a blunt 
 smail knife, scrape ont the pulp quite 
 clear without cutting therind. ‘Tie each 
 
 ( 362 ) 
 | Grange S@parately in muslin, and let 
 
 ORA 
 
 them lay for two days in spring-water, 
 changing the water twice a day; in the 
 last, boil them tender on a slow fire. 
 Take care that there is enough at first to 
 allow for wasting, ‘as they must be co- 
 vered to the last. Toeach pound of fruit 
 weigh two pounds of double-refined su- 
 gar, and one pint of water; boil the two 
 latter together with the juice of the 
 orange to a syrup, and clarify it, skim it 
 well, and let it stand to become cold; 
 then boil the fruit in the syrup for half 
 an hour}; if not clear, repeat this daily 
 till they are done. : 
 
 Another Way.—Pare and core some 
 green pippins, and boil in water wll it 
 tastes strong of them ; do not break them, 
 only press them gently with the back of 
 a spoon; strain the water through a jelly- 
 bag till quite clear; then 10 every pint, 
 put a pound of double-refined'sugar, the 
 peel and juice of one lemon, and boil to 
 a strong syrup} drain off the syrup from 
 the juice, and tarn each oratge with the 
 hole upwards in the jar, pour the apple- 
 jelly overit. The bits which where cut 
 out must go through the same process 
 with the fruit. Cover with brandy-paper. 
 
 Orance Pudding. —Put six ounces of 
 fresh butter, and eight ounces of lump- 
 sugar pounded, ina mortar; then grate 
 in the rind of a Seville orange; beat the 
 whole well together, and, as you do it, 
 add the whole of eight eggs, well beaten 
 and strained ; scrape a hard apple, and 
 mix with the other ingredients; put 
 paste at the bottom of the dish, put in 
 the mixture, and then put over it cross- 
 bars of paste. Haifan hour will be suf- 
 ficient to bake it. 
 
 Ornance Pudding, New England Fashion. 
 — Squeeze the juice of three Seville 
 oranges on halfa pound of loaf-sugar; take 
 the yolks of ten eggs, well beaten; melt 
 half a pound of butter thick : mix these 
 well together, with four ounces of blanch- 
 ed almonds, well pounded, with a. little 
 orange: flower water, the peel of one of 
 the oranges grated; put a thin crust/at 
 the bottom of the dish. 
 
 OrAnces Pulped.— Either pare your 
 Orangés extremely thin, or rasp them: 
 cut a hole at the stalk, pulp them very 
 clean, put them intoa pot, more than 
 cover them with spring-water and a little 
 salt; lay a cloth upon the top three 
 times doubled, then upon that a trencher 
 or cover; let them Scald gently, chang- 
 ing the water five or six times in the 
 scalding (put salt into the first water) 5 
 they must be so tender that a straw will 
 pass through them; keep them in the 
 last water till they can be taken out with 
 the hands; put them on cloths, the 
 
ee ree 
 
 TO 
 
 
 
 
 
 ORA 
 
 mouths downwards, changing them to 
 dry places; when dry, put them into 
 milk-warm syrup; let them lie half an 
 hour: just scald them ; take them out, put 
 them into a deep china dish, pour the 
 syrup over, cover them with another dish, 
 scald them once in two or three days for 
 a fortnight; the last time, boil them up 
 quick fill they look clear, turning them 
 about as often as there is occasion; if 
 any part leoks white and thick, strew 
 sugar over it in the boiling; when they 
 are transparent put them into pots; pour 
 the syrup over scalding hot ; put brandy- 
 paper, and tie ona bladder. For syrup, 
 a pound of sugar to a pint of water. 
 
 Ornances, Roguilles of.* — The peels 
 
 taken from preserved oranges are thus 
 called; they are tied up and done with 
 oranges $ the third day they are drained, 
 and put ina stove to dry, taking care to 
 move them frequently, to prevent their 
 sticking together ; when perfectly dry, 
 put them intoboxes. 
 - Oranes Sauece.*—Put into a stewpan 
 half a glass of stock, the same of gravy, 
 a slice of ham, some small pieces of 
 orange-peel, about half an ounce of but- 
 ter rolled in flour, salt and pepper; sim- 
 mer these ever the fire till thick, and 
 then add the juice ofan orange. P 
 
 Orance Gravy Sauce.—Put halfa pint 
 
 of veal gravy into a sauvepan, add to it 
 half a dozen basil leaves, asmali onion, 
 and a roll of orange or lemon-peel, and 
 let it boil for a few minutes, and strain it 
 off. Put to the clear gravy, the juice of 
 a Seville orange or lemon, half a tea- 
 spoonful of salt, the same quantity of 
 pepper, and a glass of red wine; serve it 
 hot ; shalot and cayenne may be added. 
 _ Oranees Skerbet.*—Dissolve a pound 
 and half of sugar in a quartof very pure 
 water; take nine fine oranges and two 
 lemons; wipe them well witha napkin, 
 and having grated the most fragrant 
 rinds, squeeze on them the juice of these 
 fruits ; sweeten this juice.with the above 
 syrup, run the whole through a close 
 hair sieve, and finish in the usual way, 
 (See Sherbet.) 
 
 Orance Shrudb.*—Put ten pounds of 
 crushed sugar to two gallons of water, 
 and boil it until the sugar be dissolved ; 
 skim it well, and putit intoa tub; when 
 quite cold, pour it into a barrel; add 
 three quarts of Jamaica rum, and six 
 quarts of orange-juice (take care there 
 are no pips). Beat up the white of an 
 egg, mix it with the shrub, and Jet it 
 stand fora week; then draw it off and 
 bottle it. : 
 
 - Ordance Sugar.*—Rasp on a piece of 
 sugar the rinds of the best oranges, but 
 so lightly that not a particle of the white 
 
 ( 363 ) 
 
 ORA 
 
 is mixed with it; scrape off the surface 
 
 of the sugar as it becomes coloured, and 
 continue this operation until you have as 
 much sugar as you require; then lay it 
 in astove, or at the mouthof the oven to 
 dry; when it is perfectly so, pass it 
 through a very fine sieve. 
 
 Lemons and cedrats may be grated, 
 and the sugar dried in the same man- 
 ner. ran 
 Ornances en Surprise.* — Take ten 
 oranges,choose them of avery good form, 
 and the rinds smooth, close, and deep- 
 coloured ; cut a piece. off the stalk end 
 of the orange, being careful to make the 
 knot exactly in the centre; then, with a 
 tea-spoon, clear out all the juice, &c, 
 from the oranges with the greatest care, 
 so that the rind be not injured; separate 
 the white from the juice, which filter and 
 make into jelly. As every orange isthus 
 emptied, plunge it into cold water, and 
 afterwards lay them two inches apart, o 
 asieve, round which place plenty of 
 pounded ice. When about to be sent to 
 table, fill each rind with the jelly, and 
 lay the tops on; place six of themona 
 napkin, neatly folded in a dish, and a 
 seventh on the top, 
 
 If you think proper, you may divide the 
 rind in quarters, by which means. the 
 clear jelly within will be shewn to great 
 advantage. These oranges en surprise, 
 are sometimes served in baskets made 
 of coloured confectionary, P 
 
 Orance Jarts,* —Pare the oranges 
 very thin, put them into water for two or 
 three days, changing the water several 
 times; then boil them till tender, and 
 the bitterness extracted; when cold, cut 
 a thick slice off the top and bottom, 
 and the rest as thick as a crown- piece: 
 put a puff-paste into the tartlet-pans, 
 tben a layer of sugar, and of orange, al- 
 ternately, till the pans are full: bake 
 them, 
 
 Orance Tart,— Squeeze, pulp, and 
 boil until tender, a couple of Seville 
 oranges; then weigh them, and take 
 double their weight of sugar; beat the 
 orange and sugar together to a paste, and 
 then add the juice and pnilp, of the 
 oranges, and adda piece of butter the size 
 ofa walnut, beat them alltogether. Then 
 line a very shallow dish with a light puff- 
 crust, and lay the orange in it.. You may 
 ice it, if you think proper. 
 
 Orange Wine.*—A. dozen of oranges 
 to a gallon of water, and three pounds 
 and a halfof fine loaf-sugar ; pare your 
 oranges very thin, and take off all the 
 white skin ; squeeze them well, then put 
 the juice, the oranges, and the water to- 
 
 gether, and let it stand in the tubf 
 
 iS) 
 four age Cwanty hours; then strain it off 
 
ORA 
 
 and put it into a barrel with the sugar, 
 half the peels, and a quart of the best 
 brandy ; bung it down when it has done 
 hissing. It must stand for twelve months 
 
 before it is bottled. The water is to be. 
 
 cold, not boiled. f 
 
 Oranges (China) Zest of.— Pare off 
 
 the outside rind of the oranges very thin, 
 and only strew it over with fine powder- 
 sugar, as much as their own moisture 
 will take, and set them to dry in a hot 
 stove. es 
 ~ OnancEeaDE.—Squeeze the juice} pour 
 some boiling water on the peel, and cover 
 it closely ; boil water and sugar to a thin 
 syrup, and skim it; when all are cold, 
 mix the juice, the infusion, and the 
 syrop, with as much water as will make 
 a rich sherbet; strain it through a jeliy- 
 bag. 
 Ditinewann=This refreshing bever- 
 age is made precisely in the same man- 
 ner as lemonade, only substituting 
 oranges for lemons. bs 
 
 OranceaDEe Pie.—Make a thin crust 
 with hot buttered paste ; then slice the 
 oranges, and lay over the bottom ; pare 
 and core some pippins, cut each into 
 eight parts, and lay them over the 
 oranges; then lay the oranges on the 
 pippins, and pour over them some syrup 
 of orangeade, strew sugar over the top, 
 close up the pie, bake it, then strew 
 some sugar over it. 
 
 OranceE (Bitter) Sauce. * —Pare two 
 bitter oranges very thin, blanch the rinds, 
 and then put them into a rich espagnole 
 reduced; add a small piece of sugar, and 
 season it well; just before serving, 
 squeeze in the juice ofone of the oranges, 
 and part of a lemon. . 
 ~ ORANGE (China) Juice to Preserve.— 
 Take the finest China oranges that can be 
 procured, squeeze from them a pint of 
 juice ; strain it through a fine muslin, 
 and let it simmer gently for twenty 
 minutes, with three quarters of a pound 
 of double-refined sugar; when cold, put 
 it into small botties. 
 
 Orance (China) Water Ice.—Rasp a 
 China orange, take the juice of three 
 oranges, and the juice of a lemon; add 
 to it halfa pint of syrup, and half a pint 
 of water; pass it, and freeze it rich, and 
 thick. 
 
 Oraners, Green.—Scrape out the in- 
 sides of the oranges quite clean, then let 
 them lie for three days in cold water, 
 ‘changing the water daily, then boil them 
 very slowly till the water is bitter; then 
 put them into other boiling water, set 
 them by; repeating this daily till all the 
 bitterness is extracted: make a rich 
 syrup of the last water they are boiled in, 
 with Lisbon sugar; when cold, put them 
 
 ( 364 ) 
 
 ORA 
 
 in; the next day boil them in the syrup ; 
 repeat this till they are green and tender; 
 cover with brandy-paper. ; : 
 Orance (Seville) Water Ice. —Take off 
 the rind of two Seville oranges, very fine 
 and thin; squeeze the juice into a basin 
 with one lemon; add halfa pint of syrup, 
 and half a pint of water; pass them 
 through a sieve, and freeze them rich. 
 ORANGE Chtps.—Cut your oranges in 
 halves, squeeze the juice througha sieve, 
 let the peel soak in water, the following 
 day boil itin the same till it is tender ; 
 drain them, and slice the peels; put 
 them to the juice, weigh as much sugar, 
 and put all togetherinto a broad earthen 
 dish, and put it over the fire at a moderate 
 distance, stirring frequently till the chips 
 candy ; then put them into a coo] room 
 to dry. They will not be dry under 
 three weeks. 
 Orance Chips Brotled.— Take the 
 rinds of oranges, cut them into small 
 pieces, and having scalded them a short 
 time, throw them into some sugar boiled 
 to grande plume; stir them well, and 
 when they are of a nice colour, dropthem 
 on a baking.plate (previously oiled) like 
 macaroons; strew a little powder-sugar 
 over, and dry them in astove. 
 The proportion of sugar is a pound and 
 a half to one pound of the peel. 
 OranGE Flower Balls.*—Whip up the 
 whites of two eggs, with three pounds of 
 powder-sugar, adding by degrees an 
 ounce of orange-flower water, and a 
 
 inch of carmine in powder; when these _ 
 
 ingredients form a tolerably firm paste, 
 pour it on a sheet of paper; cut it in 
 pieces, which make into little balle, by 
 rolling them in your hands; place them 
 on paper about halfan inch apart; put 
 them into the oven till they swelia little, 
 then take them out, and keep them dry. 
 Orance Flower Biscuits. — Take the 
 volks of six eggs,{beat them up with three 
 spoonsful of orange-flower marmalade, 
 and some green lemon-peel grated; then 
 add the whites of twelve eggs whipped to 
 a froth, and a quarter of a pound of sifted 
 flour; mix these together well, put. the 
 he etme into paper-cases, bake them 
 ae other biscuits, and glaze them when 
 one. p . ‘ : 
 OranceE Flower Biscuits a la Duchesse. 
 —These are made in the same manner as 
 orange-flower biscuits; the only difference 
 consists in the ingredients; rice-flour 
 sifted being substitnted for wheat-flour, 
 and dried orange-flowers pulverized in- 
 stead of the marmalade, and a pound of 
 powder-sugar added. 
 Ornance- Flower Biscuits Soufiés.* — 
 Take the white of an egg, with which 
 mix. some sifted sugar; when of a proper 
 
 ee Tt ee 
 

 
 IND ONT i PIR IAI I EE IN A aE A PAPE IIIS SLES, ESE LAPP IE ES. EE a i Soe 
 
 ORA 
 
 consistence, add two pinches of dried 
 orange-flowers, mix them well, and half 
 
 fill some very small paper-cases; put, 
 them into a moderate oven, and when on | 
 touching them lightly, you find them | 
 | water to reach half way, cover, and 
 
 firm, they aresufficiently baked. 
 Orance Flowers Candied.—Boil some 
 clarified sugar to souflé, and then throw 
 in some picked orange-flowers, remove 
 it from the fire, replace it in a quarter of 
 an hour, and let it rise to souffl 
 take it off a second time, and when about 
 half cold, pour it into moulds, which 
 place in a moderately heated stove ; keep 
 
 it at the same temperature whilst the | 
 
 eandy is drying ; when done, the top 
 
 should sparkle like diamonds; set the | 
 
 mouids on one side to drain for some 
 time, before you turn out the .candy, 
 which must be kept in a dry place. 
 
 Orance-Flowers Clareguet. — Having | 
 
 pared some golden pippins perfectly, slice 
 the apples very thin, wash them in seve- 
 ral waters, and then boil them slowly 
 
 with a little water in a covered saucepan, 
 
 until the apples are entirely reduced; 
 strain it through a damp cloth, and mix 
 with it over the fire, a spoonful of orange- 
 flower marmalade, give them one boil to- 
 ther, then strain it again through a 
 amp cloth, boil an equal quantity of 
 sugar to cassé, put the liquid, a little at 
 a time, to this, let it stand a moment; 
 then take it off, skim, and replace it on 
 the fire, and when the whole has boiled 
 up two or three times, pour it into glasses. 
 Oranee- Flowers, Compoté of.*—Choose 
 your flowers very white and well picked, 
 throw them into boiling water, and blanch 
 them till you can crush them with your 
 fingers; then take them out, and put 
 them in cold water with some lemon- 
 juice; change the water several times, 
 having lemon-juice in cach; then drain, 
 and put them into clarified sugar (luke- 
 warm), cover, and leave the flowers to 
 imbibe the sugar for three or four hours., 
 Ornance- Flower Conserve.—Boil half a 
 - pound of clarified sugar to grande plume, 
 take it from the fire, and pour into it a 
 dessert spoonful of orange-flower water} 
 stir them together well, set the mixture 
 on the fire, and when warm, pour it into 
 shallow paper-cases; let it cool, and 
 then cut it into cakes of any form you 
 please. : ’ 
 Orance- Flower Cream.—Having boil- 
 ed a pint of cream with the same quan- 
 tity of milk, add some sugar, and a small 
 quantity of salt, and when it boils, put in 
 a good pinch of erange-flowers; cover, 
 and continue to boil until the cream is 
 well flavoured with the flowers ; then mix 
 with it the yolks of ten or six eggs, ac- 
 cording tothe size of your mould, stir 
 
 ( 365 ) 
 
 é again; 
 
 ORA 
 
 them over the fire, taking care not to let 
 it boil; take it off, put in the clarified 
 isinglass, and rub it through a silk sieve ; 
 pour it into a mould or cups, which place 
 in a pan, with a sufficient quantity of 
 put 
 fire on the lid, to prevent the steam from 
 dropping on the cream}; when done, let 
 it cool. Ifthe cream is for cups, as many 
 eggs must be put in as you have cups. 
 
 Orance Flower Créme.* — Put five 
 pounds of sugar into three quarts of pure 
 water; when the former is quite dissolv. 
 ed, and has boiled, put to it a pound 
 and three quarters of picked orange 
 flowers, and pour it into a vessel, which 
 cover very closely till cold, then add 
 three quarts of Champagne wine, and the 
 same of rectified spirits of wine; leave 
 it, and the next day filter and bottle it. 
 
 Orance Flowers Fromage Bavarois.* 
 — Throw a handful of picked crange- 
 flowers into a pint of boiling cream, 
 cover and let it cool; then (if the cream 
 is sufficiently flavoured) strain, and mix 
 it with another pint of thick cream 3 beat 
 it aver ice (ill it acquires the proper con- 
 sistence ; mix pounded sugar with some 
 clarified isinglass; put this mixture to 
 the cream, stirring continually ; when of 
 the proper thickness fill your mould, and 
 surround it with ice. 
 
 Orance Flower Giteau Soufilée.*— 
 Take half a pound of fresh orange-flowers 
 picked, and two pounds of fine sugar; 
 put the white of an egg, and a small 
 quantity of sifted sugar into a basin, and 
 beat them to the consistence of cream 
 cheese. Dissolve your sugar, skim, and 
 in a little time add the orange-flowers, 
 and then boil the sugar to petit cassé ; 
 take it from the fire, and put to it half a 
 spoonful of the beaten egg; then, with a 
 spatula, stir quickly round the sides of 
 the pan; the moment the syrup rises, 
 cease till it falls, then stir again till it 
 rises a second time, when it must be 
 poured into moulds or cases (well ciled), 
 and sift sugar over the surface. The 
 juice of half a Jemon added to the ingre- 
 dients increases the whiteness of the 
 gdteau souflée ; if, however, you wish it 
 coloured, put a small quantity of the re- 
 quisite colouring material into the white 
 of egg whilst beating. 
 
 Orance Flowers (Grillage of).*— 
 Boil half a pound of sugar to la plume, 
 and then mix with it a quarter of a 
 pound of picked orange. flowers, stir them 
 well, and when the flowers have taken a 
 good colour, squeeze over them the juice 
 ofalemon; then put alayer of nonpareil 
 ona dish, on which spread the grillage of 
 orange- flowers, then the nonpared/ again, 
 and $ i alternately, until all your ma- 
 
 , 
 
ORA 
 “terial is used, when put it in the stove to 
 
 ry. ae ea 
 
 - Ornance Flower Ice.*—Dissolve three 
 pounds of sugar in five pints of water; 
 
 uta pound of well picked orange-flowers 
 -into.a large bottle or jar, pour the syrup 
 on them, close the vessel hermetically, 
 and let it stand five hours, then strain it 
 in the sorbetiére, and ice it as usual. 
 (See Ice). ) 
 
 OrancE Flower Jelly Printannier au 
 Caramel.* —Having clarified three quar- 
 ters of a pound of sugar, boil haif of it to 
 caramel; then take it from the fire, and 
 add to it one ounce four drachms of fresh 
 gathered orange-flowers, stir them in 
 with a silver spoon, and when quite cold, 
 pour on it two glasses of boiling water ; 
 then set the mixture on hot ashes till 
 the caramel sugar is dissolved; as soon 
 as it is so, strain, and mix with it the 
 remainder of the sugar, and an ounce.of 
 clarified isinglass; finish your jelly as 
 directed. (See Jelly Printannier). 
 
 Orance Flower Marchpane.*— Take 
 six ounces of orange-flower marmalade, 
 two pounds of sweet almonds, and a 
 pound and a half of sugar; blanch and 
 pound the almonds to a very fine paste 5 
 ‘clarify and boil the sugar to petit boulé, 
 then add the almond paste and marma- 
 lade to it; stir them till of the proper 
 consistence ; and when cold, make your 
 marchpane into cakes, whatever size and 
 shape you please. ; 
 
 Orance Flower Marmalade.*—Take a 
 pound of orange-flowers, and two pounds 
 of sugar ; take the fibres from the flowers 
 which throw into a saucepan of cold 
 water; when all are done, squeeze over 
 them the juice of one large or two small 
 lemons; set this on the fire, constantly 
 stirring till the flowers give to the touch, 
 then take them out, and lay them ona 
 sieve, pouring cold water on them till 
 they are quite cold. Put them into a 
 mortar, and pound them to a sort of 
 paste, which mix with the sugar boiled 
 to boulé ; boil them together a few times 
 then take it off, and mix with ita pound 
 of apple jelly; as soon as they are tho- 
 roughly incorporated, the marmalade 
 may be put into pots, which must not, 
 however, be covered till cold. 
 
 Orance Flower Pastils.—Pulverise a 
 good pinch of dried orange-flowers ; 
 pound them with gum-dragon, pre- 
 viously dissolved in one glass of plain, 
 and the same quantity of orange-flower 
 water; add a sufficient proportion of 
 powder-sugar, to make the paste of the 
 requisite consistence, which form accord- 
 “ to your taste into cones, lozenges, 
 
 ee 
 OranGE Flower Pralinés.*— Take a 
 
 ( 366 ) 
 
 ORA 
 
 ‘pound of very fresh white orange-fiowers, 
 
 pick, and throw them into cold water; 
 clarify, and boil two pounds of sugar to 
 sougié, then put in the flowers; stir 
 them with a spatula, until your sugar 
 regains the degree of souffié ; take the 
 pan from the fire, and continue stirring 
 till the sugar is separated from the 
 flowers, and becomes a powder; set it 
 in a stove to dry, then set the whole on a 
 sieve, that the sugar may run through 
 and leave the flowers, which put into 
 bottles. Hf preserved in a dry place they 
 will keep for twelve months. 
 
 OranGe Flowers to Preserve.— Take 
 the orange-flowers just as they begin to 
 open ; put them into boiling water, and 
 let them boil very quickly till they are 
 tender, putting ina little juice of lemon as 
 they boil, to keep them white, then drain 
 them, and. carefully dry them between 
 two napkins; put them into clarified su- 
 gar, (asufticient quantity to cover them), 
 the next day drain the syrup, and boil it 
 a little smooth ; when almost cold, pour 
 it on the flowers ; the following day drain 
 them, and lay them out to dry, dusting 
 them a very little. 
 
 OranceE Flowers (Ratafia of ).*—Dis- 
 solve three pounds of sugar ina suificient 
 quantity of water, set it on the fire, add 
 a pound of well-picked orange-flowers, 
 and give the whole one boil, then let it 
 coo], and pour it intoa jar, put to it three 
 quarts of the best brandy; cover the 
 vessel very close, and leave it a fort- 
 night; after which filter, and bottle the 
 ratafia, | Ye , 
 
 Ornance Flowers (Syrup of ).*—Clarify 
 
 and boil four pounds of sugar to perlé, — 
 
 then add three quarters of a pound of 
 fresh orange-flowers picked, and_ boil 
 them once; then take the pan from the 
 fire, and let it stand for two hours, after 
 which, replace it on the fire; when it 
 has had about a dozen boilings, pour it 
 through a sieve into another saucepan, 
 boil the syrup to “ssé, and put it aside; 
 when quite cold, bottle it. The flowers 
 may be used as follows: put them into 
 powder-sugar, with which rub them well 
 with your hands, till quite dry, then sift 
 and put them in a stove. ue 
 
 Orancr Flower Water.*—Put intoa 
 still ten pounds of fresh gathered orange- 
 flowers, and six quarts .of pure river 
 water; take particular care to close up 
 all the apertures of the still perfectly, 
 and set it on a moderate fire, that the 
 ebullition may not be too strong; be 
 particular in cooling it frequently, or, at 
 least, whenever the water in the boiler 
 becomes too warm, change it, and putin 
 fresh; much depends on the attention 
 paid to this part of the operation. From 
 
 * ah cS A ek. 
 
 eee 
 
i een ONES re 
 
 oh A AT 
 
 
 
 
 
 ORG 
 the above quantity, three quarts of 
 orange-flower water may be drawn. 
 
 Orance Flower (Double) Water.* — 
 Draw four quarts of orange- flower water 
 from six quarts distilled as above; put 
 to this water the same quantity of fresh 
 flowers, distil it in the same manner, and 
 it will yield five pints. 
 
 Orance Peel to Candy.*—Take some 
 Seville orange peel, and let it soak in 
 several waters till it has lost its bitter- 
 ness, then boil it in a solution of double 
 refined sugar iu water, till it becomes 
 tender and transparent. 
 
 » Orance Peel, to Preserve.¢—Cut the 
 oranges in halves, take out the pulp, put 
 the peel in strong salt and spring water, to 
 soak for three days,repeat this three times, 
 then put them ona sieve to dry; take one 
 pound of loaf-sugar, add to it one quart 
 of spring water, boil it, skim it until quite 
 clear ; let the peels simmer until they are 
 ae transparent ; dry them before the 
 re; take loaf-sugar, with just sufficient 
 water to dissolve it; whilst the sugar is 
 boiling, put in the peels, stirring con- 
 tinually until all the sugar is candied 
 round them, then put them to dry either 
 before the fire or in an oven, and when 
 perfectly dried, put them by for use. 
 
 Oranee Peel (Ratafia of ).— Put the 
 
 eels of a dozen’ thick-skinned oranges 
 into a gallon of brandy; dissolve two 
 pounds of sugar in the juice of :the 
 oranges, add to it the brandy, and hav- 
 ing stirred them together well, close the 
 vessel tightly, and leave it for a month 5 
 then strain it off, and bottle it. 
 
 ORGEAT.*—Blancha pound ofsweet, 
 and twenty-four bitter almonds; pound 
 them to an exceedingly fine paste, adding 
 water occasionally to prevent their oil- 
 ing; mix a gallon of water, two pounds 
 of sugar and orange-flower water, with 
 this paste; beat them together for some 
 time; then strain it two or three times 
 through a por tee: stirring it with a 
 spatula, and serve it in decanters. 
 
 Orceat Paste.— Pound the almonds 
 with 2 little orange-flower water to a fine 
 paste, and then work up with itan equal 
 weight of powder-sugar. This paste will 
 keep a long while, and by dissolving a 
 small portion of it in water, and straining 
 it, orgeat may be prepared very.quickly. 
 An ounce of the paste is sufficient for 
 halfa pint of water. 
 
 OrGeEat (Syrup of).*—Take a pound 
 and ahalf of sweet, and half a pound of 
 bitter almonds, throw them into boiling 
 water, and leave them till the skins can 
 be removed with éase, then throw them 
 into cold water for a minute before you 
 blanch them, after which, they must 
 again be put into cold water; then 
 
 ( 367 ) 
 
 OVE 
 
 pound them, a few at a time, in a marble 
 mortar, adding occasionally some water 
 to prevent their oiling; when all are 
 beaten to a very fine paste, dilute this 
 with the greater part of a quart of water, 
 (of which reserve six ounces); put the 
 paste into a strong cloth ; squeeze and 
 wring out all the milk from the almonds 
 put the latter into the mortar, an 
 
 pound them again, adding by degrees 
 the remainder of the water, and then 
 squeeze these also in a cloth; pour the 
 whole of this milk into a matrass, large 
 enough to contain, at least, one-third 
 more liquid, add to it two pounds of 
 lump-sugar, and a pint of orange-flower 
 water; cork the matrass tight, and set 
 it on a dain marie; when the sugar is 
 completely dissolved, (which should be 
 accelerated by shaking the matrass occa- 
 sionally), lessen the fire by degrees, and 
 as soon as the vessel is quite cold, put 
 the syrup into bottles. 
 
 ‘If you should have no matrass, you 
 may make your syrup in the following 
 manner : boil the above mentioned 
 quantity of sugar to forte plume, then 
 add the milk of almonds, and as soon ag 
 it has boiled up twice, take it from the 
 fire; when cold, flavour it with a pint of 
 orange-fiower water. 
 
 Or this syrup may be made ina still 
 more simple way, as thus: put the milk 
 of almonds into some pounded sugar, 
 without being clarified or boiled pre- 
 viously; when the syrup begins to boil, 
 add about a coffee-cupful of orange-flower 
 water, and after it has boiled up two or 
 three times, take it from the fire; let 
 it get quite cold before you bottle it. 
 Keep it well corked. 
 
 Orceat /Vater.—Pound a quarter of a 
 pound of sweet and two or three bitter 
 
 | almonds (blanched) and two ounces of 
 
 the four cold seeds; add a little water 
 occasionally to prevent the almonds from 
 oiling ; put this paste into a bowl, and 
 mix with it a quart of water and two 
 ounces of powder-sugar, in about an 
 hour’s time, strain itinto a decanter. A 
 little milk may be added, if required, 
 particularly white. — 
 
 ORTOLANS ¢@0 Roast.—They should 
 be picked and singed, but not drawn ; put 
 them on skewers, with bacon round them, 
 tie them tothe spit; when they are done, 
 strew them over with grated bread ; or 
 they may be spitted sideways, with a 
 bay-leaf between, and the dish should 
 be garnished all round with fried bread- 
 crumbs. 
 
 OVEN (Directions for the).—Be very 
 careful to keep your oven clean, and that 
 there are no remains of sugar or fat that 
 may have run over from any thing that 
 
OX 
 
 has been baking. Pufi-pastes require a | 
 
 moderately hot oven, but not too hot, or 
 it will spoil the shape and turn it over} 
 
 tart-paste, or short crust, requires a | 
 
 slower oven; petits-choux, one still 
 
 slower 3; but for raised pies, let it be as | 
 
 hot as for puff-paste at first, and: well 
 closed, so that the pies may not fall. 
 Therefore, when you give adinner where 
 paste is yecessary, endeavour to make it 
 in the morning ; heat your oven first for 
 the puff-paste, which must be baked the 
 first; then let the oven go gradually 
 down, and bake your pastes in rotation, 
 as the heat falls. Savoy biscuits require 
 a cool oven, and, by degrees, raise the 
 heat as the biscuits are baking. For 
 souffiés or light puddings, have a gentle 
 oven, and contrive so as to have them 
 
 ready by the time they are wanted, or | 
 
 they will fall. The greatest attention 
 should also be paid in heating the oven 
 for baking cakes, particularly for those 
 that are large. If not pretty quick, the 
 batter wil] not rise. Should you fear its 
 catching by being too quick, put paper 
 over the cake to prevent its being burnt. 
 If not jong enough lighted to have a body 
 of heat, or if it has become slack, the 
 cake will be heavy. To know when it 
 is soaked, take a broad bladed knife 
 that is very bright, and plunge it into 
 the centre; draw it instantly out, and 
 if the least stickiness adheres, put the 
 cake immediately in, and shut up the 
 oven. Ifthe heat was sufficient to raise, 
 but not te soak, fresh fuel must be 
 quickly put in, and the cakes kept hot 
 until the oven is fit to finish the soaking, 
 but this must onlv be done in a case of 
 great emergency ; for those who are em- 
 ployed ought to be particularly careful 
 that no mistake occur from negligence. 
 
 Ox Cheek Boiled, to be eaten Cold.— 
 Bore and thoroughly cleanse an ox- 
 cheek, tien let it steep in white-wine for 
 twelve hours ; then season it with salt, 
 pepper, nutmeg, cloves, and mace; roll 
 it up, tie it tight with tape, boil it in 
 water, salt, and vinegar, till it is very 
 tender; press it hard, and when quite 
 cold, cut it into slices, and serve with oil 
 and vinegar. 
 
 Ox Cheek Pie.—Bone them, and soak 
 them thoroughly in water, boil them ten- 
 der, cleanse them very well, take out the 
 balls of the eyes, season with pepper, 
 salt, and nutmeg, then mince some beef 
 and some beef suet ; lay this at the bot- 
 tom of the dish, then put in the cheeks 
 with a few whole cloves, close up the pie 
 or pasty, and put it in the oven to bake. 
 For paste, as follows:—half a peck of 
 flour, the whites of half a dozen eggs, two 
 pounds and a half of butter, work the 
 
 ( 368 ) 
 
 
 
 
 
 
 
 
 
 
 Ox 
 butter and eggs up dry in the flour, then 
 
 add a little water to make ita stiff paste, — 
 
 and work up alleold, Tee. 
 Ox Cheek Potted.—Take an ox cheek 
 
 and theroughly wash it, then bone it, rub. 
 
 it over with the same ingredients that are 
 used for potted beef, and set it in the 
 oven until it is tender; then takeout the 
 fat, the skin, and the palate ; add to a 
 pound of the meat two-ounces of the fat 
 which swims on the top of the liquor, 
 beat it together in a mortar, and finish 
 the same as for potted beef.. peti bee't 
 
 Ox Cheek Stewed.—Take halfa head, 
 let it soak for three hours, and thoroughly 
 clean it with plenty of water. Take the 
 meat off the bunes, and put it into a pan 
 with a large onion, @ bunch of sweet 
 herbs, some bruised allspice, pepper, and 
 salt. Place the bones on the top, p 
 on two or three quarts of water, an 
 cover the pan very closely with brown 
 paper ; let it stand eight or ten hours in 
 a slow oven, or let it simmer by the side 
 of the fire. When tender, put the meat 
 intoa clean pan, and let it get quite cold, 
 Take off the cake of fat, and warm tke 
 head in pieces in the soup: put in what 
 vegetable you think best. 4 
 
 Ox Cheek Stewed. —Soak and well wash 
 the day before it is to be eaten, a fine ox 
 cheek, put it into a stew-pot that will 
 cover close, with three quarts of water, 
 and after it has boiled up once and been 
 well skimmed, let it simmer ;. in two 
 hours, add plenty of carrots, leeks, two 
 or three turnips, a bunch of sweet herbs, 
 some whole pepper, and four ounces of 
 allspice; skim it often; when the meat is 
 tender, take it out; let the soup get 
 cold, take off the fat, and serve the sou 
 either separate or with the meat. It 
 ought to be of a nice brown colour, which 
 may be done by buriit sugar, or by fry- 
 ing some onions quite brown with flour, 
 and simmering them with it. This last 
 method extremely improves the flavour 
 of all soups and gravies of the brown 
 kind. If vegetables are not liked in the 
 soup, they can be taken out, and a small 
 roll toasted, or fried bread, may be ad 
 Celery is a very great improvement, an 
 
 should always be served. Whencelery 
 
 cannot be procured, theseed is a most ex- 
 cellent substitute, boiled in, and strained 
 
 off. 
 _ Ox Cheek Stewed.—Put it to stew with 
 just sufficient water to cover it, let it 
 simmer for two hours; peel it, and put 
 
 it into the liquor again, with some pep- 
 
 per, salt, mace, cloves, and € 
 pepper, tied up in a bit of muslin; a 
 few capers, turnips cut into very small 
 ieces, and carrots sliced, half a pint of 
 ef gravy, a little white wine, and a 
 
 2 a a 
 
 er 
 
 ae 
 
 La 
 
Screed. sanidiiins 
 
 a 
 
 i AI LT a pO I 
 
 
 
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 5 
 5 
 
 erie 8S 
 
 A ie EA ee eae fap ees Lp ae del 
 
 Ox ( 369 ) OX 
 
 bunch of sweet herbs; let it stew very 
 gently till it is tender, then take out the 
 spice and sweet herbs, and _thicken it 
 with a bit of butter rolled in flour. 
 
 Ox Feet Fried.—Boil them till they 
 are tender, skin and split them, take out 
 the bones and fry them in butter; when 
 they have fried for a short time, put in 
 some mint and parsley, shred small, a 
 little salt, some beaten pepper; beat up 
 the yolks of eggs with some mutton 
 
 ravy and vinegar, the juice of eithera 
 emon or an orange, and a little nutmeg; 
 lay your fry in the dish, and pour the 
 sauce over it. You may add a little shred 
 onion, if you think proper. 
 
 Ox Palates.*—The palate should be 
 soaked for several hours, and then scald- 
 ed until the second skin can be easily 
 removed on scraping with a knife, when 
 it should be put into cold water, and 
 thoroughly cleaned and trimmed, that is, 
 all the black parts cleared away; then 
 put it in a dlane for four or five hours, 
 or more, if necessary ; if, on pressing, the 
 meat is flexible, it is sufficiently done, 
 and may be taken out, and is fit to be 
 dressed in any way you think proper, 
 and served with any sauce. 
 
 Ox Palates Atreaux.*—Cut some ox- 
 palates (previously cooked in a 6/anc) 
 into pieces an inch and a quarter square, 
 
 ut them intoasauce @ (’atelet, fry them 
 
 ightly in it, and let them cool; cuta cold 
 
 beiled calf’s udder into thin slices, the size 
 of the palates; put these alternately, 
 and with great regularity, on skewers, 
 take care that all four sides are even ; 
 bread them well in the usual manner ; 
 place them ona gridiron over a moderate 
 ' fire, and broil three sides, colour the 
 fourth with the salamander. Serve them 
 witha clear gravy espagnole, Italienne, 
 or without any sauce if you like it better. 
 - Ox Palates ad la Béchamel.*—Prepare 
 the palates in a d/anc, and then cut them 
 into small square pieces, put them into 
 a bechamel, in which fry them lightly ; 
 season with a little pepper, and serve 
 them very hot. 
 
 Ox Palates in Blanquette.*—Make an 
 allemande, and when nearly done, put in 
 the palates previously blanched, and cut 
 into small square pieces; just before 
 serving, add a diaéson of yolks of eggs 
 with the juice of alemon. Garnish the 
 dish with croutons. 
 
 Ox Palates Broiled.* — Cut some 
 blanched ox-palates in slices, which 
 soak for some hours in a marinade com- 
 posed of oil, with salt, pepper, parsley, 
 scallions, onions sliced, and lemon-juice; 
 then take them out, bread and broil 
 them. Serve with sauce piqguante. 
 
 Ox Palates, Collops of.—Take two 
 
 braised ox-palates, cut them into pieces 
 the size of a half-crown, have ready 
 twice as many pieces of puff-paste cut 
 rather larger than the palates ; between 
 every two put a slice of the palates, and 
 a little forcemeat on each side of it; 
 press the edges of the paste together, 
 and fry the collops to a nice colour. 
 
 Ox Palates, Coguilles of.*—Cut ox- 
 palates into dice, cut also into dice an 
 equal number of mushrooms, put them 
 into a well-reduced allemande, with a 
 little butter, parsley, and lemon-juice ; 
 put this preparation into shells; cover 
 it with bread-crumbs and grated Parme- 
 san-cheese, with a little melted butter; 
 colour them in an oven, or with a sala- 
 mander. 
 
 Ox Palates en Crépinettes.*—When 
 the palates are taken out of the dlanc, 
 put them under a heavy weight; as soon 
 as they are cold, trim them to about the 
 length of your finger 3 cut a d¢zen onions 
 into dice, blanch and cool, then put them 
 into a dlanc witha piece of butter, salt, 
 pepper, nutmeg, garlic, and bay-ieaf; 
 when they are sufficiently done, add two 
 ladlesful of velouté, and reduce your 
 onions to a paste, thicken it with the 
 yolks of four eggs, let it cool, and then 
 cover the palates completely ; wrap each 
 in a pig’s caul, lay them in a deep dish, 
 and put them into an oven to colour; 
 serve them with a clear gravy and to- 
 mata-sauce. : 
 
 Ox Palates, Cromesquis of.* — Cut 
 four ox-palates, a throat sweetbread, 
 twelve good-sized mushrooms, and four 
 truffles, into dice; put the two latter 
 into rome allemande, reduce them to a 
 paste, then add the palates and sweet- 
 bread, a piece of butter the size of a wal-: 
 nut, and a little nutmeg, mix these to- 
 gether, and when cold, make them into 
 parcels the size of the little finger ; cut 
 a tready-dressed calf’s udder into very 
 thin slices, all the same size, wrap each 
 parcel in a slice of the udder, dip them 
 in batter, and fry the cromesquis; serve 
 with fried parsley. 
 
 Ox Palutes, Croquettcs of.*—Having 
 boiled the palates in a blanc as usual, 
 cut them into dice; have ready some 
 reduced velouté, to which add two or 
 three yolks of eggs, and a small piece of 
 butter, put the minced palates into this, 
 stirring them well together; then with a 
 spoon, lay about thirty little heaps of 
 this on a tin, and when cool, form them 
 with your hands of any shape you please ; 
 roll them in bread-crumbs, then dip 
 them in eggs (well beaten and seasoned - 
 with pépper and salt), roll them again in 
 bread-crumbs, and fry them in a very 
 hot pan ; serve them on fried parsley. 
 
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Ox 
 
 . Ox Palates, Croquettes of.*—Take two 
 or three ox palates, previously blanched, 
 cut each in half, lengthwise, and simmer 
 them over a small fire in some stock, 
 with a clove of garlic, thyme, bay-leaf, 
 two cloves, basil, salt, and pepper ;1n half 
 an hour take them out, drain and let 
 them cool, then lay on every piece a thin 
 layer of meat farce, roll up your palates, 
 and dip each in a batter made of flour, 
 diluted with a spoonful of olive oil, half 
 @ pint of white wine, and a little salt ; 
 fry them a nice colour, and garnish with 
 fried parsley. 
 
 ¢ Ox Palates au Gratin.* Trim the 
 palates carefully,and blanch them ; when 
 cold cut them into slices, and give them 
 a few turns in a little butter, and two 
 onions, then add a little ham (also cut in 
 slices), some gravy, stock, cullis, and @ 
 bouquet garni ; let these boil an Lour, 
 then skim it, put in a little mustard, and 
 serve it ona gratin as follows. Makea 
 mince of fowl] livers, to which add grated 
 bacon, parsley, scaliions, mushrooms, 
 (all shred small) salt, and pepper, mix 
 these together with the yolks of two 
 eggs, and spread it over a dish, which 
 place on hot ashes; as soon as the gratin 
 is formed, drain off the fat, and put the 
 palates on the gratin and serve. 
 
 Ox Palates au Gratin.*— Cut your 
 palates (prepared as usual) into long 
 thin slices, about two inches wide; spread 
 over them some farce cuzte (see that ar- 
 ticle) ; cut a calf’s udder into slices the 
 size of the others, lay these on the farce 
 with a little of the same spread on them 
 also; roll them up, and lay them round 
 a dish in which you have placed a layer 
 of the furce ; when all are done, cover 
 them with bacon, and put them in. the 
 oven for about half an hour ; then drain 
 away the fat, pour an Jtalienne into the 
 centre and serve. 
 
 Ox Palates, with Herbs.* —Cut the 
 palates into farthings, do the same with 
 an equal quantity of eall’s udder, have 
 some herbs @ papillotes (see that article), 
 mix them with a small quantiry of farce, 
 and guvenelle, unite them with the yolks 
 of two eggs; lay a little of this on a sil- 
 ver or other dish that will bear the fire, 
 then place the palate, and udder, alter- 
 nately, all over the farce, of which put 
 another layer in the form of a pyramid; 
 cover the whole with raspings and a little 
 melted butter; pour a glass of white 
 wine over it, and set it on the fire ; colour 
 the top with the salamander, Serve 
 eles with reduced Jéakenne or espag- 
 nole. 
 
 Ox Palates a I’ Italienne.*—Cut the 
 palates into farthings, which put intoa 
 Stewpan with a glass of white wine, 
 
 ( 370 ) 
 
 ‘mushrooms, parsley, all shred small, re- 
 
 put them in an oven. 
 
 Ox 
 
 duce the whole to a glaze, then add a 
 spoonful of espagnole, and a little glaze. 
 Serve very hot with croutons. pe) 
 . Ox Palates, a la Mariette. — Having 
 well scalded the palates, peel, and cut: 
 each in two, lengthwise ; put a thin slice 
 of ham, and another of bacon, between 
 every two pieces, tie them. together, and 
 put them into some broth with parsley, 
 and scallions, two cloves, salt, and pep- 
 per ; when done, serve with consommé, 
 and a little lemon-juice. 1m pete 
 
 Ox Palates a la Marmotie.* — Take 
 two or three scalded ox-palates, cut 
 them, and some pickled pork into slices ; 
 boil the latter till half done; add. the 
 palates, wifh parsley, shalots, anda clove 
 of garlic, all chopped small, some whole 
 pepper, and a glass of white wine ; boil 
 the whole together; when nearly done, 
 put the meat into a dish for table, strew 
 plenty of bread-crumbs over, colour it in 
 the oven, and serve it with any thick 
 sauce, : 
 
 Ox Palates, in Moulds.—Take. a num- 
 ber of small timbale moulds, in each of 
 which put some veal caul; braise and 
 cut the palates into thin slices, the size. 
 of the moulds ; make a good forcemeat 
 with the trimmings of the palates and 
 some fowl ; put layers of this and the 
 slices of palates, alternately, till each 
 mould is nearly full, cover each wi 
 chopped truffles, over which lay another 
 slice of palate; wrap the. caul over, and 
 When done, take 
 them out, carefully wipe off the fat, and 
 serve them with any sauce you think 
 proper. 
 
 Ox Palates, Paupiaties.* — Prepare 
 some ox palates, and calf’s udder, as for 
 gratm, only cutting the slices rather 
 wider; when rolled up as therein direct- 
 ed, rub them all over with a sauce d@ ate- 
 let; then bread and egg them like ecro- 
 quettes, fry them of a nice colour, and 
 serve with fried parsley. __ 
 
 Ox Palates, Pickled.—Wash the pa- 
 lates clean, with salt and water; then let 
 them boi] in salt.and water ; skim them 
 very clean; let them simmer four or five 
 hours, and season them with pepper, 
 cloves, and mace; when they are tender, 
 cut them into pieces, and let them cool. ~ 
 Make a pickle with equal quantities of 
 white wine and vinegar}; boil it, and put 
 in the spice that was bejled with the pa- 
 lates ; add six or seven bay-leaves, and 
 some fresh spice; when both are cold, 
 put them together, and keep them for 
 use. 
 
 Ox Palates 4 la Poulette,*—The pa- 
 lates being blanched, give them a few 
 turns in some butter, with sweet herbs, 
 
 
 

 
 
 
 Sa 8 SE A NRE Gt i Bi EA NR TA EIEN pL = PBEM FEL PIR, EA CI + alee Rag iss ae BENS 
 
 Ox 
 
 shred small; then put them into a sauce- 
 
 pan, with a small quantity of flour, a 
 
 spoonful of velouté, salt, and pepper 5 let 
 these boil till. pretty well reduced ; just 
 before it is served, add two or three yolks 
 
 of eggs, and some cream, a little verjuice, | | 
 | pork, cut in piecee, salt, and pepper. 
 
 or vinegar, 
 
 Ox talates & la Proveneale.—Braise, 
 and cut some ox palates into small pie- 
 ces; put them into a stewpan, with some 
 butter, two spoonsful of oil, two chopped 
 
 shalots, a clove of garlic, five or six tar-— 
 
 ragon leaves, mushrooms, parsley, salt, 
 whole pepper, and grated nutmeg ; when 
 these have simmered for a quarter of an 
 hour, add a glass of white wine, the same 
 
 of eullis, and consommé, then give the | 
 
 whole one boil, take off the fat, and serve 
 with a little lemon-jnice, 
 
 Ox Palates, Roasted.—Boil them until | 
 
 they are tender, blanch them, cut them 
 into slices, about two or three inches in 
 length; take some pigeons, and very 
 small chickens, draw, truss, and fill them 
 with forceimeat; let half of them be nearly 
 larded, spit them on a bird-spit in the 
 following manner :—a bird, a palate, a 
 sage-leaf, and a bit of bacon ; have ready 
 two sweetbreads, .cut in pieces, some 
 artichoke bottoms, cut in pieces, some 
 oysters, and some blanched cockscombs, 
 all fried ; rub the dish with some shalots, 
 lay the chickens, the pigeons, and what 
 is roasted in the middle, and arrange the 
 other things roundthem. Then makea 
 sauce in the following manner: a quarter 
 of a pint of red wine, a pint of gravy, the 
 liquor of the oysters, an anchovy, a little 
 
 lemon-juice, and a bit of butter rolled in | 
 
 flour; let it boil till it has obtained the 
 consistence of cream ; then pour it over 
 the palates in the dish. 
 
 Ox Palates, Stewed.— Thoroughly 
 clean four or five palates, put them into 
 a pan with sufficient water to cover them; 
 tie them down, and bake, or boil them $ 
 when tender, peel them, cut them into 
 pieces, flour them, put them into some 
 good gravy, withan onion, a few pounded 
 cloves, a piece of lemon-peel, and some 
 ketchup, let them stew for half an hour, 
 take out the lemon-peel and onion ; add 
 some morels, forcemeat bal}s, and lemon- 
 juice. Garnish with sliced lemon. 
 
 Ox Palates, Timbale of. — Having 
 blanched the palates as usual, cut them 
 into lozenges, have a timbale. ready. at 
 the bottom of which put a layer of godz- 
 weau, or other farce, then a layer of the 
 palates, another of the farce, and on that 
 one of truffles cut in thin slices, and 
 proceed in this manner till the timbale is 
 quite full; cover the whole with rasp- 
 ings, and pour a little beef gravy, or rich 
 broth into it, and bake it to anice colour, 
 
 ( 371 ) 
 
 
 
 OXF 
 
 Ox Tail, with Cabbages.—Scald and 
 boil an ox tail, cut it into pieces, and put 
 it into some broth, with a bunch of 
 parsley, shalots, a bay-leaf, and three 
 cloves; in an hour’s time add a savoy 
 (previously scalded), a pound of pickled 
 
 When done, take it out, drain off all the 
 fat, and put the whole into 2 tureen, 
 together, with cullis, or broth, to make 
 it more or less liquid according to your 
 pleasure. 
 
 Ox Tail braised en Hochepot.*—Cut an 
 ox tail in pieces at the joints, soak it for 
 two hours, then seald it for half an hour; 
 put it into cold water, drain and trim it. 
 Lay slices ofjbacon, and pieces of veal or 
 beef in astewpan, put in the tail, cover 
 it with bacon, add three or four carrots, 
 four or five onions (one stuck with three 
 cloves) a little thyme, two bay-leaves, 
 and some stock ; set the pan on a brisk 
 fire to boil, after which lessen it, and let 
 it stew gently for two hours; when done, 
 lay the ox tail ina dish, pour over some 
 carrots, cut in pieces, and done up in a 
 little velewté, and garnish the edge of 
 the dish with lettuces, braised and 
 glazed. 
 
 Ox tails, when ‘braised as above, may 
 be served with various articles, instead 
 of the lettuces, according to taste. 
 
 Ox Tail, a la Ste. Méenéhould.*—Pre- 
 pare and braise an ox tail as for Hoche- 
 pot; when done, season them with salt 
 and pepper ; soak. them in melted but-. 
 ter, bread them twice, and colour them 
 in the oven or on the gridiron. 
 
 Ox Tail Pie (Hot).*—Braise two or 
 three ox tails; when about three parts 
 done, take them eut and cut them in 
 piéces; prepare your pie, at the bottom 
 of which, lay a slice or two of ham; then 
 putin the tails, cover them with bacon 
 and thin slices of bacon, finish the pie 
 and bake it; when done, take out the 
 baeon, skim off the fat, and pour into 
 the pie a rich sauce of any kind. 
 
 Ox Rump Soup.—This soup made with 
 two or three rumps of beef will be much 
 stronger than when made with a much 
 larger quantity of weat without the 
 rumps. Itis made in the same manner 
 as gravy-soup, and give it what flavour 
 or thickening youthink proper. 
 
 OXFORD John.*—Cut a stale leg of 
 mutton into as thin collops as you can, cut 
 out all the fat sinews, season them with 
 salt, pepper, and mace; strew amongst 
 them a little shred parsley, thyme, and 
 two or three shalots; put a good lump 
 of butter into a stewpan}; as soon #s It is 
 het, putin all your collops, keep stirring 
 them with a wooden spoon til] they are 
 three parts done; then add half a pint 
 

 
 
 
 See ae ET EOS NET I eee eT a ES RES eR a eae ieee eee ee Re a ee ee ae 
 
 OYS 
 
 of gravy, a little piece of lemon, thicken 
 it with flour and butter rolled up, let 
 them simmer four or five minutes, and 
 they will be quick enough; if you let 
 them boil, or have them ready before 
 wanted, they will be hard; strew fried 
 pieces of bread over and round them; 
 serve hot. 3 
 
 OYSTERS, to Choose.—The goodness 
 of oysters consists in their being healthy 
 and properly relished; there are several 
 kinds; the Pyfleet, Colchester, and Mil- 
 ford are considered by far the best. The 
 native Milton are reckoned particularly 
 fine, being the whitest and the fattest ; 
 but others may be said to possess both 
 these qualities in a certain degree by 
 proper feeding. When they are alive 
 and vigorous, the shell will close fast 
 upon the knife. ‘They should be eaten 
 as they are opened, the flavour becomes 
 poor otherwise. The rock oyster is the 
 largest, but it has usually acoarse flavour 
 when eaten raw. 
 
 Oysters, Attelets af.-~Fry soine sweet 
 herbs in a little butter, with a little flour, 
 and oyster-liquor; season this sauce 
 well, reduce and thieken it with the 
 yolks of three eggs. Have ready some 
 oysters blanched in*their own liquor; 
 put them on skewers, and the above 
 sauce being cold, spread it completely 
 over the skewered oysters; roll them 
 in bread-crumbs, dip them in beaten 
 eggs, bread them a second time, and fry 
 them of a nice colour. 
 
 Oysters in Batter.—Make a batter 
 with the yolk of one egg (or more, ac- 
 
 cording to the quantity of oysters you 
 
 intend to fry), a little nutmeg, some 
 beaten mace, a little flour, and a little 
 salt; dip in the oysters, and fry them in 
 hog’s-lard to a nice light brown. If 
 agreeable, a litile parsley, shred very 
 fine, may be put into the batter. 
 Oysters av 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 
 whole simmer for some time, and then 
 serve. 
 
 Oysters, Botled.—Let the shells be 
 very nicely cleaned first, and serve in 
 them; boiled oysters should be eaten 
 with cold butter. 
 
 Oysters, Brotled.—Take two dozen 
 oysters from their shells, put them, with 
 their own liquor, intoa saucepan, just 
 blanch them, and then take away the 
 water, put a piece of butter, a pinch of 
 parsley, the same of shalots (veth shred), 
 
 ( 372 ) 
 
 OYS 
 
 toss them in this, but do not let them 
 boil; then replace them in their shells, 
 with a little lemon-juice and raspings, 
 set them on the gridiron, and when they 
 broil, take them offand serve. = — 
 
 Oysters en Coguilles.*—Havying taken 
 the oysters from their shells, put them 
 with their own liquor ‘into ‘a stewpau 3 
 let them brown but not boil. Prepare 
 some shalots, parsley, mushrooms, grated 
 bacon, oil, bntter, and spices, as directed 
 for Herbs ad Papillotes ; mix the oysters 
 with these, and then put them altogether 
 into shells, and cover them with bread- 
 crumbs ; set the shells on a gridiron over 
 a brisk fire; colour the top by means of 
 asalamander. —. iia be 
 
 Oysters d@ la Daube.—Make a season- 
 ing of parsley, basil, and chives, cut very 
 small; open the oysters, loosen them, 
 but do not take them out of the bottom 
 shell ; puta little of the seasoning to each 
 oyster, with pepper, and a little white 
 wine} put on the top shel], and put these 
 
 ‘on the gridiron; lay from time to time 
 
 ared hot shovel over them; and when 
 they are done, take off the upper shell, 
 and serve them to table in the under one. 
 
 Oysters @ l’Hau.*—Put a glass of 
 consommé, and half a glass of the oyster 
 liquor into a dish,and keep them hot; 
 beard as many oysters as you may re- 
 quire; blanch and toss them up in some 
 lard, with a _few sweet herbs; let them 
 simmer till done, then put them into the 
 dish with the consommé, and serve them. 
 
 OysTERs and Eggs.*—Put intoa stew- 
 
 pan halfa pound of fresh butter, some par- . 
 
 sley, scallions, and morels, shred small, 
 season with pepper, salt, and nutmeg; 
 when the butter is melted, put in about 
 four dozen oysters with theirliquor, make 
 them quite hot, andadd to them five or six 
 hard eggs cut in slices, let the whole 
 simmer for a quarter of an hour, and fill 
 the oyster-skells with this; cover each 
 with raspings, and colour them in the 
 oven or with a salamander. 
 
 Oysters @ l’Espagnole.—Put a few 
 chopped oysters, some parsley, a clove of 
 garlic, a little pepper, and some butter 
 on a dish, set it on the fire to forma 
 gratin; then lay oysters (blanched in 
 their own liquor) on this, with a sauce 
 composed of cullis, mushrooms, an 
 capers chopped small, a bit of butter and 
 a pounded anchovy; cover the whole 
 with bread-crumbs; keep the dish over 
 the fire, with fire on the top, till done. 
 Serve with Spanish sauce, 
 
 Oysters, fo Feed. — Put them into 
 water, and thoroughly wash them with a 
 birch besom until they are perfectly 
 clean; then lay the bottom shell down- 
 wards into a pan, sprinkle them with 
 
 
 
 r 
 4 
 ? 
 
 “ 
 = 
 
 ‘Sharer gee Be! 
 

 
 OYs 
 
 flowr or oatmeal, and cover with water. 
 
 Continue the same daily, and they will 
 
 a The water should be tolerably 
 t § 
 
 e-« Oysters Forced in Shells.—Scald the 
 Oysters in their own liquor, chop them ; 
 add parsley and anchovy chopped,crumbs 
 of bread, lemon-peel grated, pepper, 
 salt, nutmeg, a little cream, yolk of egg, 
 a piece of butter, and some oysters, 
 whole; fill some scollop-shells, strew 
 ever a few bread-crumbs; brown them 
 in a Dutch oven. 
 
 Oysters, Fricassee of.*—Blanch the 
 _ oysters in their own liquor, drain and 
 fricassee them in some rich broth in the 
 same manner as chickens: thicken the 
 sauce with yolks of eggs. 
 
 Oysters, Fried. —Beat up the yolks 
 
 of eggs with flour, salt,and nutmeg, dip 
 your oysters in this, and fry thema light 
 brown 5 they are a nice garnish for cod, 
 and calf?s head hashed, &c. 
 : Oysrer Fritters.*—Having blanched 
 the oysters in their own liquor, soak 
 them for some time in vinegar and water 
 with salt, shred parsley, and small white 
 onions, sliced, after which, dry them 
 well, dip each in batter, and fry them. 
 
 Oysters au grus.*—Scald some oy- 
 sters in boiling water; then drain and 
 put them into some good stock, and their 
 own liquor; set them on the fire, and 
 when done, put them in silver moulds, 
 cover them with a farce composed of 
 morels and fat livers, minced very small, 
 and mixed with sweet herbs; strew rasp- 
 ings over, and colour them with the sala- 
 mander. 
 
 Oyster Ketchup.—Take some fine 
 
 fresh Milton oysters ; wash them in their 
 ewn liquor, then pound them ina mar- 
 ble mortar, and to a pint of oysters 
 add a pint of sherry; boil them up, and 
 add an ounce of salt, two drachms of 
 pounded mace, and one drachm of Cay- 
 enne; let it just boil up again, skim it, 
 and rub it through a sieve; when cold, 
 put it into bottles and cork it well, and 
 seal it down. It is best to pound the 
 spices and salt in the mortar with the 
 oysters. 
 - Oyster Loaves.—Open your oysters, 
 and save the liquor; wash them in it, 
 then strain it through a sieve, and puta 
 small quantity of it into a tosser, witha 
 bit of butter and flour, some white pep- 
 per, a very little nutmeg, and a little 
 cream. Stew them, then cut them into 
 dice; put them into rolls sold for this 
 purpose. 
 
 Oysters, Minced.*—Take half a hun- 
 dred oysters, put them into warm water, 
 and when they are just ready to boil, 
 shift them into cold; then drain them, 
 
 ( 373 ) 
 
 OYS 
 
 and take the tender part only, and mince 
 it fine. You will increase the size of 
 your dish, and give a better flavour, if 
 you mix the flesh of a carp with the 
 oysters. Next puta piece of butter, 
 shred parsley, green onions, and mush- 
 rooms into a stewpan, and shake the 
 whole over the fire ; add some flour, and 
 moisten with half a pint of white wine 
 and the same quantity of soup maigre}; 
 then putin the minced oysters, and let 
 them stew till the sauce is consumed ; 
 season according to taste, and when 
 ready to serve, add the yolks of three 
 eggs beaten up with some cream. 
 Oysters, au Naturel.*—Open six do- 
 
 zen oysters, take two duzen of the largest, 
 
 lay-them on a dish in their shells, into 
 each of which put two small oysters with 
 their liquor ; sprinkle them with pepper 
 and shred parsley, and serve them. 
 Oyster Patties. — Take some small 
 
 | patty-pans and line them with a fine puff 
 
 paste, cover them with paste, putting 
 a bit of bread into each; and against 
 they are baked, have ready the following 
 to putin the place of the bread:—Take 
 some oysters, beard them and cut the 
 other parts into small pieces, put-them 
 into a tosser witha very little grated nut- 
 meg, the smallest quantity of white pep- 
 per and salt, a morsel of lemon-peel, cut 
 as stall as possible, a little cream, and 
 a little of thesoyster liquor; simmer it & 
 few minutes befere putting it into the 
 patties. 
 
 Oyster Patties. — Take six large 
 oysters, and a fine silver eel, pick the 
 meat from the bones, beat it ina marb'e 
 mortar, with some pepper, salt, cleves, 
 and just sufficient mountain wine to 
 soften it; have ready some good pufti- 
 paste, take one of the oysters, wrap it in 
 this forcemeat, and put to it a bit of but- 
 ter; close the pattiesand bakethem. . 
 
 Oyster Patties, or Small Pie.—Open 
 your oysters, and as: you open them, 
 separate them from the liquor, which 
 must be strained; beard the oysters, and 
 then parboil them; parboil some sweet- 
 breads, cut them in slices, lay them and 
 the oysters in layers, and season very 
 mo¢erately with salt, pepper, and mace ; 
 then add half ateacupful of liquor, and half 
 a teacupful of gravy ; bake in aslow oven, 
 and before you serve, puta teacupful cf 
 cream, alittle more oyster-liquor, anda 
 cupful of white gravy, all warmed, but 
 not boiled. If for patties, the oysters must 
 be cut into small dice, gently stewed and 
 seasoned as above, and put into the paste 
 when ready for table. 
 
 Oyster Petits Pdlés.*—Prepare your 
 timbales in the usual way ; boil the oysters 
 
 in ae own liquor, when done, beard, 
 
OYs 
 
 and if large, cut them in half; put them 
 into a béchamel, or if you have none, put 
 a piece of butter the size of a walnut, a 
 teaspoonful of flour, and a little whole 
 pepper, into a saucepan}; stir them to- 
 gether over the fire, then add the liquor, 
 still stirring, and in a little while, put in 
 the oysters; thicken with the whites of 
 two or three eggs, make it quite hot, but 
 donot let it boil; put this preparation 
 into the petits pdtés, and serve them. 
 
 - Oyster Patties a la Francaise.*—Stew 
 your oysters in their own liquor, beard, 
 and cut them into dice, also cut some 
 mushrooms into dice, and fry them in a 
 little butter and flour; add some of the 
 
 oyster liquor, one or two spoonsful of | 
 the inside of a loin of mutton clean from 
 
 consommé, a ladleful of cream; when re- 
 duced, add a small 
 season with salt and cayenne pepper ; 
 throw in the oysters, have the patties 
 ready, and in a minute or two fill them 
 with the above. 
 
 Oysters Pickled.— Procure some of 
 the largest sort of oysters, and wash four 
 dozen in their own liquor, wipe them dry, 
 strain.the liquor off, add to it a dessert- 
 mt ge of pepper, two blades of mace, 
 three tablespoonsful of white wine, and 
 four of vinegar,and if the liquor is not 
 very salt, you may putone tablespoonful 
 of salt; simmer the oysters for a few 
 minutes in the liquor, then put them into 
 small jars, and boil up the pickle, skim it, 
 and when cold, pour it over the oysters ; 
 keep them closely covered. 
 
 OystTeR Sauce.—In opening the oys- 
 ters save the liquor, and boil it with the 
 beards, a bit of mace, and lemon-pee) ; 
 in the meantime throw the oysters into 
 cold water, and drain it off, strain the 
 liquor, and put it into a saucepan. with 
 the oysters just drained from the ‘cold 
 
 water, with a sufficient quantity of but-- 
 
 ter, mixed with as much milk as will 
 make enough sauce; but first rub a 
 little flour with it; set them over the fire, 
 and stir all the time, and when the butter 
 has boiled a few times, take them off, and 
 keep the saucepan close to the fire, but 
 not upon it; for if done too much, the 
 oysters will become hard; add asqueeze 
 oflemon-juice, and serve. A little is a 
 great improvement. 
 
 Oyster Sauce for. Entrées.— Blanch 
 the oysters in their own liquor; then 
 make a white rowx, to which add a few 
 sinall onions, mushrooms, parsley, and 
 scallions; moisten with some of the oys- 
 ter liquor, and a ladleful or two of con- 
 
 sommé, set it on a brisk fire, and when } 
 
 reduced, add a pint of cream, season it; 
 let the sauce be tolerably thick, strain it 
 through a silk sieve, put in the oysters, 
 and use it with those articles where it is 
 
 ( 374 ) 
 
 vantity of butter, | 
 
 OYS 
 
 required, such as fowl, turkey, chicken, 
 &c. If served with fish, essence of an- 
 chovies must be added ‘to the above in- 
 gredients, : 
 
 Oyster Sauce for Beef Steaks.— — 
 
 Blanch a pint of oysters, and preserve 
 their liquor ; then wash and beard them, 
 and put their liquor intoa stewpan, with 
 India soy and ketchup, a small quantity 
 of each, a: gill of cullis, ‘a quarter of a 
 pound of fresh butter; set them over a 
 fire, and when they nearly boil, thicken 
 with flour and water ; season according to 
 taste, with a little cayenne-pepper, salt, 
 and lemon-juice ; strain it to the oysters 
 and stew them gently five minutes. 
 
 OysTeR Sausages.—Take the lean of 
 
 the skin and strings, the same of the kid- 
 ney-suet, and double the quantity of 
 oysters, bearded, and wiped dry; chop 
 all together very small, and season them 
 with pepper and salt; then roll them up 
 in flour, the size of sausages, and fry them 
 in butter. ,; 
 
 Oysters Scalloped.— Put them into 
 
  scallop-shells, strew over them bread- 
 crumbs, with a little hit of butter; then 
 
 put in more oysters, bread crumbs, and 
 a bit more butter at the top; set them in 
 a Dutch oven, and let them do ofa nice 
 brown. : 
 Oysters on Skewers.— Puta bit of 
 
 butter into a stewpan, then put in some 
 
 large oysters, and some mushrooms, with 
 pepper, salt, pounded cloves, parsley, 
 and sweet herbs chopped, and a shake of 
 flour ; stir these about for half a minute, 
 then put the oysters on silver skewers, 
 with a mushroom between each; ro!l 
 them in crumbs of bread; broil them ; 
 put a little good gravy into the stew- 
 pan, thicken it, and add a little lemon- 
 juice; serve the oysters on the skewers 
 in a dish with the sauce. 
 _ Oysrer Soup.—Take some fish stock, 
 according to the quantity of soup you 
 intend making; then take two quarts of 
 oysters, beard them, and beat the hard 
 part of them in a mortar, with the yolks 
 of ten hard eggs, and add this to the 
 stock; simmer it all for half an» hour, 
 then strain it off, and put the rest of the 
 oysters into the soup; simmer for five’ 
 minutes; have ready the yolks of six 
 raw eggs, well beaten, and add them to 
 the soup ; stir it all well one way, on the 
 side of the fire, till itis thick and smooth, 
 taking care not to let it boil; serve all 
 together. ; + Bae) 
 OystER Mouth Soup.—Make a rick 
 mutton broth, with two large onions, 
 
 three blades of mace, and black pepper >. 
 
 strain it, and pour iton a hundred and 
 
 fifty oysters, previously bearded, and a: 
 
 
 
 RO ee ne ne ge ere ec 
 
 » 
 + ee 
 
 tt a 
 
 
 

 
 PAN 
 
 Bit of butter, rolled. in flour ; let it sim- 
 mer gently a quarter of an hour, and 
 then serve. ry ys 
 
 _ Oysters Stewed.—Open, and take the 
 liquor from them, then cleanse them 
 from the grit; strain the liquor, and add 
 the oysters with a bit of mace and lemon- 
 peel, and a few white peppers. Simmer 
 them very gently, add alittle cream, and 
 a bit of butter mixed with flour; serve 
 with toasted sippets round the dish. 
 
 Oysters en Surtout:—Scald the oysters 
 in their.own liquor, drain, and give them 
 a few turns over the fire, in a little but- 
 ter, shred parsley, shalots, pepper, and 
 afew yolks of eggs; then chop up the 
 oysters, and mix them with bread-crumbs 
 soaked in cream, shalots, mushrooms, 
 parsley (all shred small) yolks of eggs, 
 pepper and salt; fill some scallops with 
 this farce, cover them with bread-crumbs 
 and grated Parmesan cheese, put them 
 into the oven for a quarter of an hour. 
 
 Oyster Toast.*—Take one dozen of 
 
 large oysters, and two anchovies, and 
 chop them together, put in a bit of but- 
 ter, and some oyster liquor, and let them 
 stew gently till the butter is melted; 
 then cut some slices from a roll, and fry 
 them in butter of a nice brown, but not 
 hard; lay the oyster on the fried bread, 
 and serve. 
 
 P. 
 
 PANADA.*—Boil some pieces of stale 
 bread in a sufficient quantity of cold 
 water to cover them, with a little cinna- 
 mon, lemon-peel, and carraways ; when 
 the bread is quite soft, press out all the 
 
 water, and beat up the bread witha small | 
 
 piece of butter, a little milk, and sugar 
 to the taste; a little spice may be 
 added. 
 
 Panwapa.—Set alittle water on the fire 
 with a glass of white wine, some sugar, 
 
 a very little nutmeg, and lemon-peel;_ 
 
 meanwhile grate some crumbs of bread : 
 the moment the water boils up, put in 
 the bread-crumbs (without taking it off 
 the fire), and let it boil as fast as it can. 
 When of a proper consistence, that is, 
 when just of a sufficient thickness to 
 drink, take it off the fire. 
 Panapa for Farces, &c.*¥ —Put the 
 crumb of a French loaf into a saucepan, 
 with a little water, two ounces of butter, 
 salt and pepper; set it on the fire, and 
 let it simmer for an hour 5 then add two 
 or three eggs, which stir in whilst on the 
 fire, taking care that it does not boil; 
 serve it hot. 
 PANCAKES.*—Make a good, batter 
 in the usual way with eggs, milk and 
 flour; pour this into a pan, so that it lays 
 
 (375) 
 
 PAN 
 
 very thin; let your lard, or whatever else 
 
 you fry them in, be quite. hot. When 
 one side is done, toss it up lightly toturn 
 it. Serve with lemon or Seville orange- 
 juice, and sugar. iy ng 
 
 PANCAKES @ la Francaise. — Put 
 nearly a quarter of a pound of butter 
 into a basin or stewpan, with a table 
 spoenful of pounded ratafia, a thin rind of 
 a.lemon, and two ounces of sugar pound- 
 ed; then mix in one at a time, three 
 whole eggs, and the yolks of three; when 
 thoroughly mixed, put in a little. milk, 
 half a pint of cream, with a little orange- 
 flower water, beat your. batter well, and 
 let it be just the thickness of good cream; 
 when you fry the pancakes, make them 
 very thin, use good clarified butter, which 
 put into your: pan, and. pour it off again, 
 taking care that none remains at the bot- 
 tom of the pan, as. it would. make the 
 pancakes greasy ; when you have finished 
 frying, leave a table-spoonful of the bat- 
 ter in the stewpan, to which add a little 
 pounded ratafia, sugar, orange-flower, 
 and the yolk of an egg, which mix up 
 with the cream ; set it on the fire, and 
 when it boils, put itin a boat, for sauce 
 to the pancakes. ! 
 
 PancakEs @ 1’ Italienne.—Make your 
 pancakes the same as pancakes @ lu Fran- 
 eaise, and when fried, lay them open on 
 a clean dresser, spread them over with 
 an Italienne cream, roll them up, and 
 lay them in order on your dish; be parti- 
 cular to put the brown side outwards. 
 
 PANNEQUETS Gilacés.*—Put into a 
 pan, two ounces of sifted flour, four of pow- 
 der-sugar, the same of bitter macaroons, 
 and aspoonful of dried orange-flowers; 
 break up all these articles, and mix with 
 them the yolks of ten eggs, four large 
 glasses of double cream, and a pinch of 
 salt. Wash the bottom of a frying-pan 
 lightly with some warm clarified butter, 
 
 then put in it aspoonful of the above pre- 
 
 paration, spread it over the pan, to make 
 the paste as thin as possible; when the pan- 
 neguet becomes lightly coloured, turn it 
 over carefully,and do the other side; then 
 put iton a tin-plate, spread a little apri- 
 cot marmalade over, and having strewed 
 crushed macaroons on that, roll up the 
 panneguet till about an inch in diameter ; 
 in the meantime put a second spoonful of 
 your preparauan into the pan, and pro- 
 ceed in the above manner, garnishing one 
 panneguet whilst another is cooking; 
 taking care, however, to set the pan over 
 a gentle fire. When all are done, cut 
 the pannequets three inches in length, 
 glaze, and dish them en couronne. 
 Panneguets @ la Royale. * — Prepare 
 your panneguets the same as pannequets 
 Elects, ae them with chocolate créme 
 
PAR 
 
 pitissiére, instead of apricot marmalade. 
 Make the last pannequet much larger 
 than the rest, and do not roll it, but when 
 the others are dished en couronne, place 
 the reserved panneguet over them (cut- 
 ting out the middle); being very thin, it 
 takes the form of the couronne, and wash 
 its surface with the white of an egg, 
 whipped firm, and mixed with two spoons- 
 ful of powder-sugar, then strew over 
 some crushed sugar, put it into a gentle 
 oven, and make of a nice colour. Any 
 other cream patissiére is equally good. 
 The pannequets may also be made thus: 
 when taken out of the pan, place them 
 . on a layer of paste, about six inches in 
 diameter, put on each pannequet some 
 “apricot marmalade, with crushed maca- 
 roons strewed over, and when all are 
 done, meringuez the upper one. 
 ~ Or, as follows: put six of these panne- 
 quets one on another, then with a paste- 
 cutter of two inches and a half diameter, 
 cut them out, dip them in beaten eggs, 
 and afterwards in bread-crumbs ; repeat 
 this operation, and then having fried 
 them of a nice colour, glaze, and serve 
 
 them. | 
 
 PARFAIT Amour.*—Take four very 
 fine fresh cedrats, pare them very thin, 
 and infuse them with half an ounce of 
 fine cinnamon, and four ounces of cori- 
 ander, in three gallons of strong brandy, 
 and a quart of water, for a week or ten 
 days, when distil it in the bazn marie ; 
 this quantity of brandy, if good, will 
 yield two gallons and half a pint of spirit. 
 Dissolve three pounds and a half of 
 sugar in seven pints of river water, 
 colour it with cdbhiinedl; then add it to 
 the spirit, filter, and bottle it. 
 
 Parrair Amour, Fromage Bavarois.* 
 —Pare the rinds of two lemons, and a 
 small cedrat as thin as possible, infuse 
 them with six bruised cloves, and halfa 
 pound of powder-sugar in two glasses of, 
 boiling milk; in an hour’s time strain it 
 off, and add to it six drachms of isinglass, 
 and a littleinfusion of cochineal, to make 
 the fromage of a rose-colours; set it, as 
 usual, on ice, mix the cream with it as 
 soon as it begins to thicken, and finish as 
 directed. (See Fromage Bavarois.) 
 
 Parrait Amour, Transparent Jelly of.* 
 —Pare the rind of two lemons, and a ce- 
 drat, as thin as possible, and infuse it 
 with half a dozen eloves (bruised) in a 
 boiling syrup, made with twelve drachms 
 of sugar 5 adda little cochineal to make it 
 of a delicate rose-colour. When cold, 
 ‘mix with the infusion half a glass of 
 kirschenwasser, filter, and having put 
 the ounce of isinglass to it, finish as di- 
 rected. (See Clear Fruzt Jelly.) 
 
 ( 376 ) 
 
 PAR 
 
 Parrait Amour Soufié, Francais of.* 
 —Rub upon a pound of lump sugar, the 
 zestes of two lemons, and two large ce- 
 drats, scraping off the surface as it be- 
 comes coloured ; infuse this sugar in nine 
 glasses of boiling hot milk, with the ad- 
 dition of a dozen cloves, for half an hour 5 
 strain the infusion through a napkin, 
 mix it with the usual ingredients, and 
 finish as directed. (See Sonflé Fran- 
 
 cats. )- 
 
 PARSLEY Fried.—Pick some parsley, 
 (but not very fine), wash it well, and put 
 it on a sieve to drain; after the fish, cro- 
 quettes, &c. are fried, while the fat is 
 very hot, put in the parsley ; stir it about 
 with a cullender-spoon for a minute; then 
 spread it out on a sheet of paper}; this is 
 eereeaily used for croquettes, or fried 
 
 8 e 7 
 
 Parstey, Green, Extract of. —Take 
 about two handsful of fresh double pars- 
 ley, wash and pick it, then put it ina 
 mortar, and having pounded it, until you 
 can obtain no more moisture, press the 
 juice through a silk sieve into a stewpan, 
 set it in a bain marie to keep it hot with- 
 out boiling. When you find it poached, 
 place it on atammy to drain. This green 
 1s used for entrées and sauces, as it not 
 only colours them, but imparts an agree- 
 able flavour. * 
 
 Parstry Pre. — Season a fowl, or a 
 few bones of the scrag of veal, lay it 
 ina dish; scald acullenderful of picked 
 parsley in milk 3 season it, and add it 
 to the meat or fowl, with a teacupful of 
 any sort of good broth, or meat gravy. 
 When it is baked, pour into it a quarter 
 of a pint of cream, scalded, with a bit of 
 butter the size of a wainut, and a little of 
 flour. Shake it round, to mix with the 
 gravy already in. 
 
 Lettuces, white mustard leaves, or 
 spinach, may be added to the parsley, 
 and scalded before put in. 
 
 Parstey Sauce.—Take 9 handful of 
 parsley, and having washed and picked, 
 pound it well; put it into a stewpan, with 
 some good cullis, set it on the fire, and 
 let it simmer a quarter of an hour, then 
 strain it; add a bit of butter rolled in 
 flour, a /za¢son, and a little lemon-juice. 
 
 ParsLey Sauce, when Parsley leaves 
 cannot be obtained.—Tie a little parsley 
 seed up in a bit of muslin, and boil it in 
 water for ten minutes. Make use of this 
 water in melting the butter, and throw 
 into it a little boiled spinach minced, to 
 have the appearance of parsley. 43 
 
 PARSNIPS Botled.—Let them boil in 
 plenty of water, with salt, till tender, 
 then serve them on a dish by them- 
 selves; or, when boiled, cut them in 
 
 5 ge 
 
 oO eine een Vit 
 

 
 PAR 
 
 slices, and toss them up in a good bit of 
 butter ; they are generally eaten with 
 salt fish. ; ; 
 Parsnip /Vine.*—To every four pounds 
 of parsnips, cleaned and quartered, put 
 one gallon of water ; boil them till quite 
 tender; drain them through a sieve, but 
 do not bruise them, as no remedy would 
 clear them afterwards; pour the. liquor 
 into a tub, and to each gallon add three 
 pounds of loaf-sugar, and half an ounce of 
 crude tartar; when cooled to the tem- 
 perature of seventy-five degrees, put in 
 a little new yeast, let it stand four days 
 in a warm room, then turn it. The mix- 
 ture should, if possible, be fermented in 
 a temperature of sixty degrees ; when the 
 fermentation has subsided, bung down 
 the cask, and let it stand at least twelve 
 months before bottling. March and Sep- 
 tember are the best seasons for making 
 it. It only requires to be kept a few 
 years to render itsuperior to all other 
 made wines, in the same degree as East 
 India Madeira surpasses Cape. 
 PARTRIDGES, fa Choose. — When 
 they are young the bill is of adark colour, 
 and their legs are of a yellowish colour; 
 ‘and when fresh, the vent is firm, but this 
 part will look greenish when stale. ‘The 
 plumage on the breast of the hen is light, 
 that on the cock is tinged with red. 
 Parrripees, @ 1 Allemande.— Take 
 two partridges that have hung for some 
 time, cut off all the meat, remove all the 
 skin, nerves, &c., and pound the rest 
 with half a pound of butter, some crumbs 
 soaked in boiling cream, and two eggs ; 
 season with pepper, salt, and nutmeg. 
 Make the above into balls, about as 
 big as marbles; place them on a dish for 
 table, pour over them a sauce, composed 
 of the bones of the partridges, boiled in 
 consommé, thickened with the yolks of 
 six eggs, and strained. Set the dish ina 
 bain marie till the balls swell, and are 
  gufficiently done. 
 © Parrriness, ad 1’ Anglaise.*—Make a 
 farce with the livers of three partridges, 
 a little butter, and some pepper, with 
 which fill your birds, roast them about 
 three parts, then put them into a stew- 
 pan; raise each joint (but do not divide 
 them entirely from the body); put be- 
 tween every part a little butter, worked 
 up with bread crumbs, shred shalvts, 
 parsley, and scallions, salt, pepper, and 
 nutmeg ; dilute with a glass of Cham- 
 pagne, and two spoonsful of consommeé ; 
 stew them till quite done, squeeze over 
 the juice of two Seville oranges, add a 
 little of their peel grated, and servethem. 
 PartrivGes, Boudins of. — Having 
 made the boudins of quenelles of par- 
 tridges, put them, with a little salt, ito 
 
 (377) 
 
 PAR 
 
 a well buttered stewpan, cover them 
 with boiling water; poach, and then 
 drain them; when cold, dip them: into 
 
 an omelet, then into crumbs of bread, 
 
 and fry them; drain the boudins the- 
 roughly, and serve with an Italienne. 
 
 These doudins may also be broiled, in 
 which case they should be dipped in yolks 
 of eggs, rolled in bread-crumbs, then im- 
 mersed in warmed butter, breadedagain, 
 and then broiled slowly. 
 
 Parrrioces, Brotled.*—Take five par- 
 tridges, cut them in halves, trim and dip 
 them. in. melted butter, and bread them 
 twice; a quarter of an hour before din- 
 ner broil them. Serve them with a sauce 
 ala Diable. 
 
 Partripnees with Cabbages.*—Take as 
 many birds as you may require for a dish, 
 and dress them as directed for pheasants, 
 with cabbages. } 
 
 Pantripers, with. Red Cabbage.— 
 Take two red cabbages, and cut them 
 in fine shreds, which thoroughly wash, 
 and put them to stew, with a good piece 
 of butter, and a little pepper and salt; 
 if they begin to stick to the bottom of 
 the stewpan, put in a small ladleful of 
 stock, continuing to add this quantity of 
 stock every time they appear dry, till 
 done; then mix in two table-spoonsful of 
 vinegar, and lay them neatlyon the dish, 
 and then upon this lay three partridges 
 well stewed. 
 
 Partripees, @ la Cendre.*.— Truss 
 as many partridges as you choose, as if 
 for roasting; take an equal number of 
 sheets of white paper, on each of which 
 lay about twenty slices of truffles, and on 
 them a partridge; fold over every one 
 two more sheets of paper, turning the 
 edges up, so that the birds may be en- 
 tirely excluded from the air. Bury them 
 completely in hot ashes, and in a quar- 
 ter of an hour turn and leave them for 
 the same space of time; then take them 
 from the papers, and serve them with the 
 truffles. 
 
 Parrripess, aw Charbon.*—Take five 
 young fag ca cut each in half, flat- 
 ten and put in the claw, so as to resemble 
 the bone of a chop; beat them lightly, 
 and season with salt and pepper; dip 
 each in melted butter, and roll them in 
 minced truffles; about a quarter of an 
 hour before dinner-broil them. Serve 
 with a demi-glaze, in which is a little 
 lemon-juice. £ 
 
 Partripee, Chartreuse of.*—Take a 
 middling sized cabbage, cut it in half, and 
 blanch it; in a few minutes take it out, 
 drain and press out all the water ; when 
 cold, tie them up with two partridges, 
 
 roperly trussed and larded; cover the 
 prare of a stewpan with thin slices of 
 
PAR 
 
 bacon, on which place the cabbage, two 
 BServelas, six sausages, two carrots, two 
 onions, season with pepper and salt; lay 
 more slices over, and set it on a gentle 
 fire. While it is cooking, cut some tur- 
 nips, carrots, and onions, into thin slices, 
 as near ofa size as you can, and put 
 them with young French beans, or any 
 other vegetable you may like, into some 
 stock, stirring them constantly over the 
 fire till they are done, when drain them. 
 ‘Take a plain round mould, butter it 
 well, and lay round the bottom of it the 
 carrots, &c., properly arranged, leaving 
 
 the centre open, into which, put first the’ 
 
 eabbage, and then the partridges’ breasts 
 downwards, the servelas, sausages, and 
 bacon, so that the mould be entirely 
 filled; make it hot in a Jain marie ; be- 
 fore it is turned out (which must be done 
 with great care), place the mould in a 
 slanting direction, that all fat may be 
 drained off. 
 
 Partripaes, Cutlets of.*—Take the 
 fillets of six partridges, and having re- 
 moved the skin, beat them with the 
 handle of the knife; then take the pinion- 
 bones, scrape and thrust them into the 
 ends of the fillets; melt a sufficient 
 
 uantity of butter in a fryingpan, put in 
 the fillets, sprinkle them with a little 
 salt, and ‘brown them lightly. Having 
 drained the fillets, let the butter cool a 
 little, and add to it the yolks of two eggs; 
 dip your. fillets in this, bread and place 
 them on a gridiron over hot ashes; 
 colour both sides ; dish them en cou- 
 ronne, and serve with a clear reduced 
 Sumet, or sauce, @ la Diable. 
 
 ParrrineEs, a la Daube Sicilienne.— 
 Your birds being properly trussed, lard 
 them with equal portions of bacon, and 
 anchovies, rolled in spices, but without 
 salt; then put them into a braisingpan, 
 with a knuckle of veal, a quarter of a 
 pound of butter, two giasses of brandy, a 
 sufficient quantity of stock to cover the 
 whole, a bundle of sweet herbs, three 
 cloves, two of garlic, and two onions; set 
 these on a slow fire for five or six hours; 
 then take out the birds, put them into a 
 tureen, strain the sauce, and pour it over 
 them, stirring occasionally: as soon as 
 you perceive it begins to form a jelly, 
 mix a little butter with it, which will 
 give it the appearance of marble. 
 
 PartrinGEs, @ /’ Espagnole.* — Put a 
 quarter of a pound of butter, the juice of 
 
 ' a lemon, a little pepper, and a slice of 
 ham in a stewpan; add the partridges, 
 and set them on a slow fire, that they 
 may not take colour; in a little while, 
 
 ut to them six ladlesful of espagnole, 
 half a bottle of white wine, a bay-leaf, 
 parsley, scallions, and a clove; when 
 these have simmered three quarters of 
 
 ( 378 ) 
 
 PAR 
 
 an hour, take out the birds, lay them in 
 a dish, and having cleared away the fat, 
 and reduced the sauce to half, strain 1t 
 over, andserve. = —- es us 
 Partripers, a I Etouffade.* — Take 
 three partridges, properly prepared, lard 
 them with bacon, rolled in salt, pepper, 
 pounded herbs; truss, and having tied 
 them up, put them into a stewpan on 
 sliced bacon, cover them with veal, add 
 two carrots, two onions, two cloves, par- 
 sley, scallions, salt, thyme, and bay- 
 leaf; lay bacon, and a buttered paper 
 over the whole ; pour in a glass of white 
 wine, the same of stock, and simmer 
 them for an hour and a half; then take 
 out the birds, drain and untie them; 
 put three ladlesful of espagnole, the 
 same of fumé of game, reduce it to half, 
 and pour it over the partridges. 
 Parrripnges (Galantine of) with Truf- 
 fles.*—Take all the meat from a small 
 leveret; put aside the filets, of which 
 make a scallop, weigh the remainder of 
 the meat, and mince it with double its 
 weight of fat bacon, and.half a pound of 
 ham ; when mixed, add a sufficient quan- 
 tity of spiced salt, and the yolk of an egg. 
 Bone three fine partridges, spread them 
 open on a napkin, make them of as equal 
 a thickness as you can, by paring away 
 the thicker parts, and laying the pieces 
 on those which are thinner; season them 
 with the spiced salt, put on each a sixth 
 part of the farce, spread this all over 
 their surface, and lay on it three truffles, 
 cut in halves, which makes six pieces 
 for every bird ; wrap these pieces each in 
 a bit of pork caul, and in the space be- 
 tween, place some of the scallop of leve- 
 ret ; season, and lay the remainder of the 
 farce over. Sew up the partridges in 
 their original form, wrap each first in 
 slices of bacon, and then in a linen cloth, 
 tie them up, and place them in a stew- 
 pan lined with bacon; put in the bones 
 of the leveret and partridges, four onions, 
 four carrots, a bunch of parsley, scalli- 
 ons, thyme, bay-leaf, basil, four cloves, 
 two calf’s feet, a sufficient quantity of 
 consommé to cover the surface of the 
 galantine, a glass of dry Madeira, and 
 two dessert spoonsful of old brandy; 
 cover the whole with a buttered paper ; 
 set it offon a brisk fire, and then let it 
 simmer gently for two hours. At the 
 end of that time take it off; when nearly 
 cold, drain it, and when quite so, remove 
 the wrappers, trim the birds lightly, and 
 glaze them: put them properly ona dish 
 and ornament them, and then dish with 
 jelly according to your taste. 
 Parrringe, Habillé.*—Having trussed 
 a partridge, put into the body a piece of 
 butter the size of a walnut, tie it up in 
 bacon, and roast it till about two thirds 
 

 
 PAR 
 
 done ; in the meantime, make a farce 
 with the liver, parsley, shalots, crumb 
 of bread, and butter, all pounded toge- 
 
 ther; take up the partridge, raisevall its: 
 
 joints, and place some of the farce under 
 each, press the parts down again, tieup the 
 bird, and stew it over a slow fire in equal 
 quantities of consommé and white wine. 
 
 Partripess, a I’ Italienne. — Tho- 
 roughly stew three partridges, with a 
 farce, in their crops (or they may be 
 boned) and the insides stuffed with plenty 
 of good farce, lay them in a dish, and 
 with a spoon garnish them with an Jta- 
 lienne sauce. 
 
 Partaipces, Loaf.*—Makea purée of 
 partridges, adding to it tenor a dozen 
 raw eggs, rub it through a coarse sieve ; 
 take a plain circular mould, butter it 
 well, and fill it with the purée, put it 
 into the bain marie, and let it simmer 
 for three hours; then turn it out on a 
 dish, and pour over a fumet of game. 
 
 ParrripeGes, Manselle of.*— Cut up 
 four roasted partridges, put all the best 
 parts into a saucepan to keep them hot; 
 put the remainder of the birds into a 
 mortar, with six shalots, a little parsley, 
 pepper and a bay-leaf ; pound them 
 well, and then put them into a saucepan, 
 add halfa glass of white wine, the same 
 of stock, four ladlesful of espagnole, and 
 sa little grated nutmeg; reduce these to 
 about half, then rub it through a sieve, 
 on to the birds, and serve them. 
 
 Paxtriness, @ la Mayonnuise.*—Cut 
 up three cold roasted partridges, trim 
 the pieces, and put them into a basin 
 with sait, pepper, vinegar, a little oil, 
 and a minced ravgote ; when they have 
 lain a sufficient time in this, drain and 
 place them in a dish, taking care to have 
 the three breasts uppermost, garnish 
 them round with jelly, and pour over a 
 mayonnaise ; decorate the top with fil- 
 lets of anchovies, gherkin, capers, and 
 hard eggs, 
 
 Parntripces, Minced.*—Take the fil- 
 lets from eight roasted partridges, mince, 
 and put them into a saucepan; makea 
 light rowxv, in which put the livers and 
 lights of the birds, a bay-leaf, a clove, 
 three shalots, and a little sage, give 
 them a few turns, and then add two 
 large glasses of stock, reduce the sauce to 
 half, strain and put it to the mirce, 
 stirring till it is thick and smooth ; make 
 it hot, but not boiling; serve it over 
 fried bread, and garnish your dish, with 
 either poached or hard eggs. ‘ 
 
 PartrinGes, d la Monglas.*—Having 
 prepared and trussed your partridges, 
 -roast, and let them stand till cold; then 
 take off the breasts, so that the remain- 
 der of the birds may have the form of an 
 
 ( 379 ) 
 
 PAR 
 
 oval well; cut the meat off the breasts 
 two or three truffles, and a score of small 
 mushrooms into dice, mix them together ; 
 take six ladlesful of espagnole, the same 
 of fumet of game; reduce them to a 
 third, and strain them over the mince ; 
 heat your partridges in the dain marie ; 
 place the birds in a dish, pour the ragoft 
 into them, and serve with espagnole tra- 
 vaillée. 
 
 PartrinGEs, en Pain.*—Take a nice 
 shaped loaf, of about a pound weight ; 
 make a hole at one end, through which 
 take out all the crumbs, rub the crust 
 over with a little butter or lard, and set 
 it in the oven for a few minutes to dry: 
 fill this with minced partridge (see that 
 article), and put the loaf, bottom up- 
 wards, into a stewpan ; add two spoons- 
 ful of veal blond, with any other garnish 
 you please ; Jet it remain on the fire till 
 the bread is soft enough to allow a straw 
 to penetrate it, then take it out and dish 
 it with the sauce round. 
 
 PartrinGe, aux Papillotes.*—Cut a 
 good sized partridge completely in half, 
 from the neck to the rump; put some 
 butter into a pan, and do up the two 
 pieces in it over the fire; in about eight 
 or ten minutes take them out, cover with 
 herbs en papillotes, and let them stand to 
 cool ; then take a square piece of paper, 
 Jarge enough to hold the half bird, rub it 
 over with oil, lay a thin slice of bacon on 
 it, then the bird, with the herbs, another 
 thin slice of bacon, and fold the paper 
 over the whole, and broil them slowly 
 on a moderate fire. Serve them witha 
 clear gravy. 
 
 Partrriper Pie in a Dish.—Take four 
 partridges, pick and singe them; cut off 
 their legs at the knee; season with pep- 
 per, salt, chopped parsley, thyme, and 
 mushrooms. Put a veal steak and a slice 
 of ham at the bottom of the dish; put in 
 the partridges with half a pint of good 
 consommé,. Line. the edges of the dish 
 with puff-paste, and cover with the same ; 
 oh it over with egg, and let it bake for an 
 
 our. 
 
 PartripeGss (Standing Pie of) Chaude- 
 Sroid. * — Make about six pounds of 
 raised paste, which wrap in a damp 
 cloth, and set it aside. Take five par- 
 tridges, pick and bone them; weigh the 
 meat, and to each pound put a quarter of 
 a pound of spiced salt; cutthe meat from 
 two wild rabbits, of which take a pound 
 and a half, mince this with two pounds 
 and a quarter of fat bacon, then put both 
 these articles into a mortar, and pound 
 them with eight drachms of spiced salt, 
 two yolks, one whole egg, a shalot minced 
 and blanched, a dessert-spoonful of pars- 
 ley, two of mushrooms, two of truffles, 
 
PAR 
 
 (all well minced); rub this farce through 
 a quenelle sieve, and mix it in a pan, with 
 a pound of truffles, cut into dice, and a 
 table-spoonful of velouté or espugnole. 
 Cut a pound of fat.bacon into small dar- 
 dons, which roll in four drachms of spiced 
 salt, and two spoonsful of parsley, mush- 
 rooms, and truffles, all shred small ; 
 with some of these lard the partridges 
 withinside, so that the lardons may not 
 penetrate the skin; and with the re- 
 mainder lard a note of veal. 
 
 Having thus prepared your ingre- 
 dients, proceed as follows: form three- 
 fourths of your paste into a standing 
 crust, eight inches in diameter, and eight 
 in height, into which put about half the 
 farce, spread it smoothly all over the 
 bottom, to form a bed four or five inches 
 thick; lay open the partridges, strew 
 half their proportion of spiced salt, put 
 in each a spoonful of the farce, and form 
 them into a kind of heart; prick the skins 
 in two or three places with the point of 
 a knife, and lay them on the pie, fill up 
 the interstices with farce, and strew over 
 the remaining portion of their spiced salt. 
 Weigh the xo¢w of veal, and according to 
 its weight, take the spiced salt (four 
 drachms to a pound), trim the nozwv as 
 round as you can, place it on the par- 
 tridges, fill up the space round it with 
 farce; strew the seasoning over, and 
 cover the whole with a pound of the best 
 butter cut in pieces, and so placed as to 
 form a kind of dome, and on these lay 
 slices of bacon and two bay-leaves. Roll 
 out the remainder of the paste for the 
 top, making it eleven inches in diameter ; 
 moisten the edges of the pie, and lay the 
 cover on it, make a hole in the middle; 
 dorez and place the pie in a brisk oven 
 for about teh minutes, then take it out, 
 and tie it in some pasteboard cut for the 
 purpose, and replace it for four hours; 
 at the end of that time take it out, put a 
 piece of paste over the hole, and leave it 
 to cool. When perfectly cold, cut off 
 the lid carefully, take out the veal, and 
 put in its place-a Salmi Chaud-froid of 
 partridges ; lay these in order, pour the 
 sauce over; replace the lid, and serve it 
 on a folded napkin. 
 
 These Chaud-froid pies may be com- 
 posed of all kinds of fowl, pheasants, 
 woodcocks, leverets, &c., according to 
 your taste or convenience. 
 
 Parrrinces Poélés.*— Take the en- 
 trails, livers, and gizzards, from three 
 partridges (all the same size), through 
 the crop very carefully; beat up three 
 quarters of a pound of butter, a little 
 salt, the juice of a lemon, pepper, and 
 pounded aromatics ; fill your partridges 
 with this, and truss them like a fowl; 
 
 ( 380 ) 
 
 PAR 
 
 then put them in a stewpan on slices of 
 bacon, cover them with the same a 
 
 sliced lemon; pour a podlé over, and 
 simmer for half an hour; then take them 
 out, drain, and serve with a crayfish 
 between each; make your sauce with 
 espagnole and fumet as usual, 
 
 Partrince Potted.— Let. your par- 
 tridges be thoroughly cleaned, then sea- 
 son them with mace, allspice, white pep- 
 per, and salt in fine powder. Rub every 
 part well; then lay them in a BaD, with 
 the breast downwards, packing the birds 
 as close as possible. Put plenty of but- 
 ter over them; then cover the pan with 
 a coarse flour-paste, and a paper over 
 that, closely down, and then bake. When 
 cold, put the birds into pots, and cover 
 them with butter. satay 
 
 Partringes (Purée of ).*—This purée 
 is made in the same manner as that of 
 fowls, substituting an espagnole travazllé 
 and fwmet of game for the béchamelle and 
 velouté. 
 
 Partrripees ( Quenelles of ).—Take the 
 skin and sinews from three young par- 
 tridges; mince and pound them well; 
 rub it through a sieve, and mix it with 
 equal quantities of panada and calf’s 
 udder; pound all three together till tho- 
 roughly incorporated, then add one yolk 
 and two whole eggs; season to your 
 taste, and poach them as usual. (See 
 Quenelles.) 
 
 PartripGes (Quenelles of) a la Sefton. 
 —Make some guenelles with the meat of 
 three very young partridges as above 
 directed, and set the preparation on ice. 
 When perfectly cold, form the boudin; 
 poach and serve them with the following 
 sauce : mix four spoonsful of bé¢hamelle, 
 with three of double cream, two of a 
 glaze made of game, add a little salt, 
 and a small quantity of cayenne pepper ; 
 work these up till quite clear, and then 
 pour it over the gwenedles. 
 
 Parrripees to Roast.—Preceed in the 
 same manner as in the directions for 
 roasting pheasants, 
 
 Partripges (Salmis of ).*—Take four 
 roasted partridges, cut them in pieces as 
 neatly as possible, and put them intoa 
 stewpan; bruise the remnants, put them 
 into another saucepan, with six ladlesful 
 of espagnole, six shalots, a glass of white 
 wine, a little parsley, a bay-leaf, a glass 
 of stock, pepper and salt}; set this on a 
 brisk fire, and when reduced to half, 
 strain it over the partridges; make the 
 whole hot, but do not let it boil; dish 
 your salmis, dip some fried or toasted 
 bread in the sauce, and lay them on the 
 top. 
 
 Parrarpess (Salmis of ) de Chasseur.* 
 —Cut up two or three roasted partridges, 
 

 
 PAR 
 and put the pieces into a stewpan, with 
 three dessert-spoonsful of olive oil, half a 
 glass of red wine, a little salt, pepper, 
 the juice of a lemon, and some of the 
 peel; toss the joints up in this sauce, and 
 when sufficiently done, serve them. 
 
 - Parrripess (Salmis of ) Cold.*—Make 
 your salmis as usual, but instead of 
 straining the sauce over the pieces, put 
 it into another saucepan, add to it three 
 spoonsful of jelly, reduce, and strain it 
 again, and let it cool; when quite cold, 
 dip your pieces into it, one at a time, 
 and arrange them on a dish, the breasts 
 at the top; decorate your dish with jelly, 
 andserve. | 
 
 * Parreaiperes (Table) Salmis of.* — If 
 you wish to make a salmis at table, cut 
 4 your birds, and lay the pieces ina 
 silver chafing dish, add to them salt, 
 pepper, a glass of white wine, the juice 
 of two lemons, a little of the peel grated, 
 a few shalots minced, (pounded garlic if 
 desired), and some raspings strewed 
 over the top; let it simmer about ten 
 minutes, and then serve. 
 
 Partripges in a Salmis or Hash.— 
 Take a brace of partridges that have 
 been well roasted, and very neatly icut off 
 the wings, legs, and breasts; put them 
 into a stewpan, and put the backbone 
 into another stewpan, with a bit of lean 
 ham, a small onion, a few stalks of pars- 
 ley, a few peppercorns, one clove of gar- 
 lic, a glass of sherry, a ladleful of good 
 stock, and a ladleful of plain sauce ; let 
 the whole boil over a gentle fire to the 
 consistence of sauce in general: this 
 done, squeeze it through a tammy, to the 
 legs and wings which were put into the 
 other stewpan; put it to the fire to be 
 very hot, then add the juice of half a 
 lemon, a Haison of the yolk of one egg, 
 and a table-spoonful of cream ; shake the 
 whole well together, lay the partridges on 
 the dish, and serve it to table. 
 
 ParrripGcE Sauwté.*—Having prepared 
 a partridge as for /a Tartare, put a good 
 piece of butter into a frying-pan, lay in 
 the bird, breast downwards; set itona 
 brisk fire, strew salt and pepper over, 
 and when it is firm to the touch, turn 
 and do. the other side. Serve with a 
 reduced espagnole, and half the juice of 
 a lemon. 
 
 ParrripcE (Scallops of ).*— Cut the 
 large and small fillets of four partridges 
 into scallops, sprinkle them with salt, 
 and fry them lightly in some butter; 
 then having drained them, take out the 
 butter, and put into the pan three spoons- 
 ful of fumet of game, and two of alle- 
 mande; give them a boil, and put the 
 scallops into it, with some sliced truffles 
 or mushrooms, a small piece of butter, 
 
 ( 381 ) 
 
 PAR 
 
 and lemon juice. Dish them with cro- 
 quettes of game round, glaze, and serve. 
 
 Partrinaes (Souflé of ).*—-Cut off the 
 meat from some cold roasted partridges, 
 chop and pound it well with some velowté 
 and butter; season it well, add the yolks 
 of four or five eggs, and rub the purée 
 through a sieve into a basin. Whip the 
 whites of half a dozen eggs to a strong 
 froth, which mix lightly with the purée ; 
 put the whole carefully into a dish, and 
 bake it. Lay a paper over the top to 
 prevent its burning. Twenty minutes 
 are sufficient to do it properly; it should 
 be served the moment it is taken out of 
 the oven. 
 
 PartTrincE @ la St. Laurent.*—Hav- 
 ing picked and otherwise prepared your 
 partridges, cut off the claws, and truss 
 the legs within the body near the rump, 
 (without however making a large hole) 5 
 then spread out the birds, and beat them 
 on the breasts in order to give them as 
 much surface as possible ; sprinkle them 
 well with salt and pepper, and lay them 
 breast downwards.in a pan, in which is a 
 little oil, set it on the fire, and when one 
 side is done, turn them; about half.an 
 hour before dinner, broil them very 
 slowly; take two ladlesfnl of espagnole, 
 the juice of a lemon anda half, some of 
 the peel, a little salt and pepper; xive 
 this one boil, and when the partridges 
 are done, serve with this sauce over 
 
 o—. 
 
 ARTRIDGES @ la Sultane.*—Take four 
 partridges, frem one of which cut all 
 the meat, remove the sinews, &c., and 
 pound it with some calf’s udder, mush- 
 rooms, and anchovy, add a little can- 
 sommé, and stuff the three remaining 
 birds with this farce; lard them with 
 anchovies and mushrooms placed alter- 
 nately; roast them before a slow fire, 
 basting them either with conson:mé or 
 stock; brown them nicely, sprinkle salt 
 ory pounded spice over, and serve them 
 
 ot. 
 
 ParRTRIDGES en Surprise.*¥—-Take three 
 very fresh partridges, clean and bone 
 them all but the large bone of the leg, 
 and Jeave on the claws; lay them open 
 ona cloth, season with salt and pep- 
 per, and spread over them a thin layer of 
 partridge farce-cuite ; fill up_the bodies, 
 with a cold saipicon ; roll and sew them 
 into their original form, truss the claws 
 outwards; put them into a pan witha 
 little butter, and brown the breasts; let 
 them cool, and then. lard the breasts. 
 Break the bones, and put them into a 
 Stewpan, with a thin slice of ham, two 
 onions, a clove, a carrot, a little mace,a 
 well seasoned bouguwet,a glassof Madeira, 
 a spoonful of consommé, and some grated 
 
a da 
 
 PAR 
 
 bacon; put the birds into this, cover 
 them with a double paper, buttered ; co- 
 ver the saucepan close, put fire on the 
 lid, andset them ona brisk fire for half 
 an hour; let the breasts be as much 
 coloured as if roasted; drain and dish 
 them, Serve with fumet of game, or 
 their own sauce strained. 
 
 Partripce a la Tartare.*—The par- 
 tridge being trussed properly, dip it. into 
 melted butter, let it be well covered 
 with it; sprinkle salt and pepper over, 
 and ro!] itin bread crumbs, then broil it 
 very slowly; when done, serve it overa 
 remoulade or sauce @ la Tartare, or if 
 you like it better, a sauce piquante, or 
 clear gravy. 
 
 PartrRipGEs with Trufies, — Prepare 
 three or four partridges, with truffles 
 in the inside, the same as directed for 
 pheasants, only, instead of roasting, stew 
 them ina good braize; then, having a 
 few truffles well prepared, and nixed in 
 good brown sauce, squeeze in a lemon; 
 and when very hot, pour the whole over 
 the partridges, and serve. 
 
 Partripees with Trufles.*— Empty 
 three partridges through the breasts 
 with great care; put a pound of grated 
 bacon into a saucepan; add some mid- 
 dling sized truffles in quarters, salt, 
 pepper and spices; when they simmer, 
 throw in the trimmings of the truffles; 
 take it off in about ten minutes, and 
 when cold, stuff the partridges with this 
 preparation; tie them up as round as 
 youcan, and put them into a saucepan 
 between slices of bacon; make a poé/é 
 without any lemon, pour this over, and 
 simmer an hour and a half; then drain, 
 untie, and lay them in a dish. Mince 
 two trufiles, give thema few turns in a 
 little butter; then add three ladlesful of 
 espagnole, and three of fumet of game, 
 reduce the sauce to half, take off the fat, 
 and serve it over the birds. 
 
 ’ PartrRIDGES fo Truss.—Partridges are 
 done in exactly the same way as phea- 
 sants are. trussed. (See Pheasants.) 
 
 Parrripges @ la Villeroi.—Put some 
 small onions into a little stock, with a 
 bit of butter, salt and pepper, and having 
 given them a boil, reduce the sauce, and 
 let the onions take colour ; when tolera- 
 bly brown, stuff two or three partridges 
 (boned) with them, truss them as if whole, 
 fry them lightly in a little oil, with pars- 
 ley, shalots and mushrooms; then braize 
 them slowly for about four or five hours, 
 in stock and white wine, with slices of 
 bacon and veal; skim and strain the 
 sauce, add _a little cullis, reduce, and 
 serve it under the partridges. 
 
 PartarpGEs (Fillets of) a la Chingara.* 
 —Take the fillets of three partridges, 
 
 ( 382) PAS 
 
 and having trimmed, fry them lightly in, 
 a little butter; then cover them with a 
 piece of buttered paper; take six slices 
 of tongue & /’écarlate, cut them te the 
 size and shape of the fillets, heat them 
 with some stock in a deep dish; mince 
 the trimmings of the tongue; then re- 
 duce three spoonsful of espagnole and 
 the fumet, (made with the remnants. of 
 the partridges) to a demi-glaze. Dish 
 the fillets en cowronne, with the tongue 
 between each, pour.a part of the sauce 
 over them; put the mince to the re- 
 mainder; mix them well, add to them a 
 small piece of butter, and put it into the 
 centre of the dish. 
 Partridge (Fillets of) & la Monglas,* 
 —Take the fillets from six partridges, 
 remove the skin, decorate one side with | 
 truffles placed in chequers, and lay them 
 this side downwards in melted butter, do 
 not let them touch, cover them with a 
 buttered paper ; take an equal number 
 of the small fillets, fry them lightly, and 
 when cold cut them into scallops, with as 
 many truffles and mushrooms; reduce 
 four spoonsful of velouté, and two of 
 espagnole, strain it over the scallops, and. 
 keep them hot in the bain marze; fry 
 the fillets lightly over hot ashes; when 
 nearly done, add a small quantity of 
 demi-glaze. ~Arrange your fillets round 
 a dish alternately with fried bread cut in 
 hearts, pour the scallops into the centre, 
 glaze and serve. At 
 PARTRIDGE (Fillets of ) with Oranges.* — 
 — Take the fillets from eight roasted 
 partridges (they should be but slightly 
 done), place them on a piece of fried 
 bread, and pour over them the following 
 sauce :—Four ladlesful of espagnole tra- 
 vaillé, a little whole pepper, the juice of 
 a Seville orange, and some of the peel ; 
 give this a boil, and pour it over. 
 PASTE.*—Be very particular that 
 your slab or paste table, rolling-pin and 
 cutters are clean, and freefrom all old 
 paste, and be very careful that both the 
 flour and butter are extremely good. 
 Have a dry sieve always in readiness, in 
 or by the flour tub, so as to use none 
 without sifting it; for, though it may ap- 
 pear pure and fine, bran, or small par- 
 ticles of old paste may have fallen into it; 
 sifting is, therefore, always necessary, 
 Weigh one pound of flour, lay it ina 
 circle on the slab: break one egg in the 
 centre, put a small quantity of salt, and 
 a little bit of butter; mix all these toge- 
 ther lightly, add a little water, mix them 
 again, then add more water, and so pro- 
 ceed until it binds into paste; buttake 
 care that you do not make it too stiff, 
 nor squeeze it much together, till you 
 find there is sufficient water; then work 
 

 
 PAS 
 
 it well together, and roll it out on the 
 slab, but do not roll it too thin; worka 
 pound of butter on the slab, spread it 
 out to the size of the paste, with a knife 
 cut it off altogether, and lay it on the 
 paste; then double the ends of the paste 
 together, to inclose the butter ; then give 
 it oné turn, thus: roll it out till you 
 just perceive the butter through the 
 paste ; turn the end which is next to you 
 half way over, and the other end over that, 
 roll it once or twice with the rolling-pin; 
 then let it stand, this is called one turn ; 
 then, in three minutes time, turn it 
 
 again, and so proceed until you have- 
 
 given it six turns; then roll it out, and 
 cut it for petits pdiés, or any shape you 
 please; but, observe not to put over 
 them too mucli egg, as that will prevent 
 their rising ; as soon as they are baked, 
 take them off the sheet, lay them on 
 paper, and when cold, scrape the bot- 
 toms, neatly cut out the insides ready 
 for whatever you mean to put into them. 
 For baking, see directions for the oven. 
 
 Paste (Croquante).*—Blanch a pound 
 of almonds, dry them well in the stove, 
 and pound them to a dry paste, adding 
 occasionally, white of egg and orange- 
 flower, put the paste into a stewpan, and 
 set it on a slow fire, putting in the sugar 
 a little at a time, Sad narcing constantly. 
 When the pasteis sufficiently consistent, 
 putitina Heap on the table to cool, and 
 then form it into cakes of any shape you 
 please. 
 
 Paste Croquante a l Italienne.*—Take 
 a pound of sweet almonds, two ounces 
 of orange-flowers, the rind of a lemon, a 
 pound anda halfof powder-sugar ; blanch 
 and pound the almonds, mixing with 
 them the orange-flowers and. lemon- 
 peel, adding, occasionally, white of egg ; 
 in the meantime, clarify the sugar, boil 
 it to petit boulé,and then take the pan 
 from the fire, throw in the paste, mix 
 it in; then replace the pan, stirring till 
 the preparation no longer adheres to the 
 pan,. when put it into a dish, sprinkled 
 well with sugar. As soon as it is cold, 
 form it into cakes or ¢ourfes, and bake 
 it in a moderate oven. 
 
 Paste (German).*—Take three pounds 
 of flour, a pound of butter, half a pound 
 of sugar, half a pound of almonds, cut in 
 long slices, and half a pound of dried 
 currants; make a leaven witha fourth 
 part of the flour, in the same manner as 
 for a brioche, and put the remainder into 
 a pan with the butter, warmed, the sugar 
 and almonds; mix them all together, add 
 an ounce of salt, a glass of cream, and as 
 many eggs as will make your paste rather 
 thick, but soft; then put the leaven, 
 
 ( 383 ) 
 
 PAS 
 
 stir it in well, pour it into a buttered 
 mould, throw a cloth over, and let it 
 stand five or six hours in a warm place to 
 rise ; at the end of that time, put it into 
 a hot oven to bake it. 
 
 Paste @ la Magdeleine.*—Put into a 
 stewpan a pound of flour, a pound of 
 powder-suyar, half a pound of warmed 
 butter, a little orange-flower, and six 
 egge, or more if necessary. Mix these 
 together well, and then pour the prepa- 
 ration into one large or several small 
 moulds well buttered ; make them smooth 
 at the top, and bake ina gentle oven. 
 
 Paste for Raised Pies. — Take four 
 pounds of flour, one pound of butter, and 
 a little salt, mix these together, adding 
 water, a little at a time, taking care not 
 to put too much, as this paste must be 
 made as stiff as possible; when thos 
 roughly mixed, give it two or three turns, 
 roll itand cut it cut to the shape you 
 want foryour pie. Sometimes the butter 
 is melted in warm water, and so mixed 
 with the flour; then it will not require 
 so much water, and the paste will stand 
 better; but as you work your paste, 
 when you find it get too cold, warm ita 
 little; the first method of doing it is the 
 best, if intended to be eaten. 
 
 Paste (Short) for Tarts.—Take one 
 pound of flour, lay it on the slab, and in 
 the centre put half a pound of butter, two 
 egys, a very little salt, and a little water, 
 mix them lightly together, and continue 
 adding more water, till you find it bind 3 
 mix it on the slab a little, and give it two 
 turns, it is then ready for use. 
 
 Paste @ la Turque.*—Pound eight 
 ounces of blanched almonds to a fine 
 paste, when add a’ pound of fine flour, 
 half a pound of butter, three quarters of 
 a pound of powder-sugar, a tea-spoonful 
 of saffron in powder; beat these ingre- 
 dients together thoroughly, and put in as 
 many eggs as will make your paste softj - 
 then butter a baking-tin, upon which 
 spread the paste of an equal thickness $ 
 mark on its surface whatever formed 
 cakes you like; bake in a gentle oven, 
 and when done, divide it according to 
 the marks. Pistachios may be used in- 
 stead of almonds. 
 
 PASTILLES.*—To make these arti- 
 cles, it is necessary to have a smalf cop- 
 per stewpan that will hold about a pint, 
 rather deep than wide, with a pointed 
 lip on the right side, and a tolerably long 
 handle, also two pieces of wood, cne 
 about eighteen inches long, and four in 
 diameter, called the dozs a tabeller, the 
 other about half the length, ene inch in 
 
 ‘diameter, and the lower end, pointed so 
 
 that it will exactly fit the lip of the pan ; 
 
PEA 
 
 this is called the dots & égoutter ; six or 
 eight tin plates about the size of a sheet 
 of letter-paper. 
 
 For the best pasézlles, take a pound of 
 double-refined sugar reduced to an im- 
 palpable powder ; sift it through a tammy 
 on a sheet of white paper, put four or 
 five spoonsful of this sugar into your pan, 
 pour on it a little orange-flower water, 
 and beat it well with the larger. stick, 
 
 until the preparation is sufficiently thin 
 
 to ran from the stick without being clear; 
 if it be so, more sugar must be added. 
 Put the pan over a chafing-dish filled 
 
 wiih live coals, and let it stand (stirring 
 constantly) till it boils; then take it off 
 
 the chafing-dish, add two more spoons- 
 ful of sugar, work it up well, scrape 
 away whatever sugar adheres to the 
 stick, set it aside, and take the smaller 
 stick in your right hand, hold the pan in 
 your left (slanting) over one of the tin- 
 plates; the sugar will, by these means, 
 
 . flow to the lip, then strike the point of 
 
 the stick into the lip of the pan, which 
 action will separate the liquid, so that 
 each time the stick strikes the lip a sin- 
 gle drop of the preparation will fall on 
 the tin; a little practice will be neces- 
 sary before this operation can be perform: 
 ed neatly. As soon as all your sugar, 
 &c. is used, replenish the pan and pro- 
 ceed as above directed, until you have as 
 many pastilles aS you may require. 
 When cold and hard, remove them from 
 the tins with your hand, and keep them 
 in boxes in a dry place. You may, if 
 you please, colour the pastilles, taking 
 care to perfume them with a correspond- 
 ing odour. 
 
 Pasrities, Common.*—T hese are made 
 inthe same manner as the best sort, the 
 difference consists in the materials, 
 (which are a quarter of a pound of powder 
 to thrée quarters of a pound of sugar) 
 and the perfumes are omitted. 
 
 PASTILLAGES.* — Put two ounces 
 of well-washed gum dragon into an 
 earthen pan, with as much clear hot 
 water as will cover it, lay a sheet of 
 paper to keep out the dust, and let it 
 stand twenty-four hours; then squeeze 
 it through a coarse clothintoa marble 
 mortar, and add to it-as much starch 
 and sugar (both in powder) as the gum 
 water will contain; pound these ingre- 
 dients well, and strain them through a 
 tammy into a pan which keep covered 
 with a damp cloth. This pastillage is 
 used to form the ornamental parts of 
 pastry and confectionary, such as tem- 
 ples, baskets, &c., and may be tinged of 
 the requisite shades, by mixing with it 
 any of the colouring materials. * 
 
 PEACHES, Charlotte of.* — Take 
 
 ( 384 ) 
 
 PEA 
 
 twenty tolerably ripe peaches, cut them 
 in halves, and scald them in a light sy- 
 rup; then drain and cut each half into 
 three pieces (lengthwise) of equal thiek- 
 ness ; put these into a pan with a quarter 
 of a pound of powder-sugar, and half the 
 quantity of warm butter ; frythem lightly, 
 and having prepared your Charlotte in 
 the usual way, pour in the peaches and 
 finish it (see Charlotte). When in the 
 dish for table, cover it completely with 
 the syrup reduced to /a nappe, and serve 
 immediately. . 
 PeacHes in a Compote.— Cut your 
 peaches in half, take out the stones, 
 peel them, then set them on the fire ina 
 sugar-pan, with a sufficient quantity of 
 thick clarified sugar to cover them, and 
 let them simmer in this gently till done; 
 then take them out in a basin, put in the 
 kernels to the sugar, and let it boil until 
 tolerably thick; put in the juice of two 
 
 or three lemons, and pour the syrup 
 
 over the peaches; serve them in a deep 
 hot dish. 
 
 Prscn Cream.—The peaches must be 
 pregared the same as for making jelly, 
 
 utinstead of running it through a sieve, 
 rub the whole through a tammy, and 
 make use of less isinglass; put it all at 
 once in the mould, which must be set in 
 ice. 
 
 _ Peacu Fritters,*—Take a dozen small 
 ripe peaches, pare and cut them in 
 halves, soak them in half a glass of 
 brandy, and two spoonsful of sugar, on 
 which has been rubbed the rind of a 
 lemon; in two hours time take them 
 out and dip them, one by one, into some 
 good batter, and fry of a nice colour. 
 Boil a quarter of a pound of sugar to 
 caramel, with which glaze the fritters, 
 strewing over each, as it is done, some 
 gros sucre. 
 
 Nectarine and apricotfritters are mace 
 in the same manner. 
 
 Preacu Jelly. — Cut ten or twelve 
 peaches in halves, take out the stones 
 and peel them; set a pint of smooth cla- 
 rified sugar, diluted with water, on the 
 fire; when it has boiled and been skim- 
 med, put in the peaches, the kernels 
 should be broken and put in with them; 
 let them boil very gently for ten minutes, 
 then take out four or five of the halves, 
 and lay them on a plate to be in readi- 
 ness for garnishing the jelly; let the 
 remainder of the peaches boil for ten 
 minutes longer; while they are boiling 
 take three lemons, cut off the rind, 
 oe the juice through a silk sieve in 
 a basin, pass the liquor of the peaches 
 into it, and then the isinglass, running 
 it through the sieve two or ey times 
 in order to mix it well; fill the mould 
 

 
 ‘PEA 
 
 half full of jelly, and when set, put in 
 the peaches and a little more jelly, and 
 when that is set, fill up the mould. The 
 reason why the lemons are peeled before 
 they are squeezed for this jelly is, that 
 the oil in the rind would 
 the flavour of the jelly, than be any uwd- 
 dition. 
 
 . Preacu Marmaiade.*—Choose the finest 
 peaches, but they must not be too ripe ; 
 peel them, take out the stones, and put 
 them into a China basin; clarify a suffi- 
 cient quantity of sugar to allow the fruit 
 to float in the syrup; boil this sugar to 
 Hissé ; let it cool a little, then pour it 
 ever your fruit, and leave it ; the next day 
 drain away the syrup, and boil it twelve 
 er fifteen times; then pour it again over 
 the fruit; repeat this process every 
 twenty-four hours for six days; each 
 time adding a little sugar, and boiling 
 it longer, until at the last it reaches the 
 degree grand perié, then add the fruit, 
 and beil them together a few minutes; as 
 soon as they have boiled up three or four 
 times, take the whole off the fire and put 
 it into glass or China jars. During the 
 six days that the fruit lays in the syrup, 
 take care to place a piece of paper the 
 size of the panon the surface of the syrup, 
 to prevent the fruit from rising above the 
 syrup, and keep it all equaliy moist. 
 
 Plums are done exactly in the same 
 way. 
 
 Peacues with Pistachios, Gimblettes 
 of.*—Take some pulf-paste, give it four 
 turns, and rol! it out into two thin layers, 
 each thirteen inches square, one of which 
 place on a baking-tin (previously moist- 
 ened), spread over this a pot of peach 
 marmalade, cover it with the other layer, 
 and then cut it with a circular paste- 
 cutter of two inches diameter, take out 
 the middle with a cutter of one inch 
 diameter. Beat up half the white of an 
 egg and a quarter of a pound of sifted 
 sugar, and wash the Gimdb/et(es over with 
 itz in the remaining glaze add the other 
 half white of egz, and throw into it a 
 quarter of a pound of pistachios; when 
 these are completely covered with the 
 glaze, stick them on the Gimblettes, en 
 eouronne; when baked, replace them in 
 the oven to dry a minute or two, and 
 serve either hot or cold. 
 
 Peacues 7x a Timbale.—These are 
 done the sime as Peaches in a Compote, 
 only that a small quantity of isinglass 
 should be mixed in to turn them into a 
 gentle jrlly ; serve them ina t:mbale. 
 
 Praca Tourte.*—Put a layer of tart 
 paste on a flat dish, moisten the edge, 
 round which put a band of paste about an 
 inch and a half wide; put a piece of but- 
 tered paper and a cover of common paste 
 
 ( 385 ) 
 
 rather spoil . 
 
 PEA 
 
 on, which prick in several places, dorez 
 the band, bake, and glaze it; when 
 done, take out the paper and paste, and 
 put in their place a compote of peaches ; 
 reduce the syrup, and the moment be- 
 fore it is sent to table, glaze the fruit with 
 lt. 
 
 Peacues, Vol-au-vent of.*—Take tiree 
 quarters of a pound of puff-paste (of six 
 turns), roll it out into a round piece of 
 seven inches in diameter, put this on a 
 very thin layer of fine paste; dorez the 
 top, and with the point ofa knife mark 
 it within a proper distance from the edge, 
 about a quarter of an inch deep. Put it 
 in a brisk oven, ard when sufficiently 
 baked, take out the middle, dry it a mi- 
 nute or two, sprinkle it all over with 
 powder sugar, and glaze it. Take twelve 
 ripe peaches, as near of a size as possi- 
 ble, cut them in halves, and boil them 
 in a syrup made with six ounces of sugar; 
 when done, drain, pare, and place those 
 which are least coloured, en couronne, at 
 the bottom of the wol-au-vent, arrange the 
 remainder over, with the kernels intro- 
 duced here and there ; reduce the syrup, 
 and just before the dish is sent to table, 
 pour it over the fruit. 
 
 PEARS Baked.—Take half a dozen 
 fine pears, peel, cut them in halves, and 
 take out the cores; put them into a pan 
 with a little red wine, a few cloves, half 
 a pound. of sugar, and some water. Set 
 them in a moderate oven till tender, 
 then put them on a slow fire to stew 
 gently; add grated lemen-peel, and more -~ 
 sugar if necessary, They will be suffe 
 ciently red. 
 
 Pears in Brandy.*—Take some beurré 
 pears, not too ripe, put them into a sau:e- 
 pan with a sufficient quantity of water 
 to cover them, set them on the fire, and 
 let them simmer, but not boil, until the 
 pears will yield to the pressure ef your 
 finger; then change them into cold 
 water; pare them with the greatest care, 
 so that not a single spot may remain; 
 prick, and put them again on the fire iu 
 fresh water and the juice of a lemon; 
 let them boil very fast. As soon as the 
 pears are soft enough for the head of a 
 pin to penetrate them easily, take thena 
 out earefully with a skimmer, and lay 
 them in cold water. In the mean time, 
 having boiled your sugar to Ussé, pour 
 the boiling syrup on the pears, (pre- 
 viously drained from the water), and 
 leave them. The next day drain off the 
 syrup, boil it to da nappe, then put in 
 the pears, give them a boil also; pro- 
 ceed in the same iranner on the third 
 day, after which, drain the fruit, and put 
 it into bottles. Boil up the syrup a few 
 more — let it cool, and then pour en 
 
 
 
 
 
PEA 
 
 it some brandy, (three-fourths of the 
 quantity of the syrup); run the mixture 
 through a bag, put it to the pears, and 
 cork the bottles well. 
 
 Prars Candied—are done like apri- 
 cots. 
 
 Prars (Compote of).* — Take some 
 good sized pears, cut them in halves, 
 and put them into boiling water; when 
 soft, change them into cold water, ia 
 which squeeze a little lemon-juice. Boil 
 some clarified sugar, drain the fruit well 
 from-the water, and then put them into 
 the syrup; boil together until the pears 
 are sufficiently done; skim, and place 
 them in the compotier. <A little Bur- 
 
 gundy wine and prepared cochineal will 
 
 give the compote a red colour. 
 
 Pears (Compote of) a la Bonne 
 Femme.*— Choose your fruit carefully, 
 take off the tops, and trim the tails, wash 
 and drain them well ; then put them into 
 a skillet with sugar, cinnamon, tio or 
 three cloves, a little red wine, and some 
 water. Set them on a slow fire, taking 
 eare to skim them. When sufficiently 
 done, they will look wrinkled. 
 
 intp. Red.*—Peel your fruit, and put 
 it into a well glazed pipkin, with a glass 
 of wine, a little cinnamon, sugary to the 
 taste, and a little water; put in also a 
 
 pewter spoon; cover the pipkin close, | 
 
 and set iton hot ashes. When done, the 
 pears will be ofa fine red colour. 
 
 Pears to compound.*—Take a dozen 
 large pears, coddle them ; when tender, 
 take them out and lay them in cold 
 water, pare and cut them in halves 3 
 take out the cores, put them in syrup 
 made thus :—Two pounds and a half of 
 sugar to three pints of water, a little 
 Jemon-peel pared very thin, boiled in 
 them, and a little cochineal bruised and 
 put into a muslin-bag : cover them, boil 
 them quick till they are tenderand of a 
 good colour ; when cold, squeeze in the 
 juice of two or three lemons. 
 
 Prar Cream.—Take a dozen of jargo- 
 nels (or any other mellow pears), peel, 
 core, and cut them in quarters, put them 
 in the tammy, and mash them well with 
 a wooden spoon; then put to thema little 
 clarified sugar cold, the juice of three 
 lemons, with isinglass as cool as it can be 
 without settling ; then rub the whole 
 through the tammy, and immediately 
 set itin one large or several small moulds, 
 with ice round them. 
 
 Pears, Dried.—These are done in the 
 game manner as apples. 
 
 Pears Grillés.*—Pvt some fine baking 
 pears on a fiercely*heated stove, till the 
 peel is well browned, then throw them 
 into eold water; clean them thoroughly, 
 put them into a skillet with clarified 
 
 ( 386 ) 
 
 PEA 
 
 sugar, cinnamon, and a little waters 
 when sufficiently tender, place them in 
 the compotier. Ld rab tt 
 
 Pear Jce.*—Take any kind of pear 
 you may prefer, let them be quite ripe, 
 and having pared and cut them into 
 pieces, put them into a saucepan with a 
 little water, set it on the fire; when the 
 fruit is quite soft, rub it through a sieve ; 
 to each pound of the pulp put three- 
 quarters of a pound of sugar, boiled to 
 petit lissé, shal the juice of two lemons; © 
 mix them well, and freeze in the usual 
 manner. (See Ice.) 
 
 Pears, fo Keep.*—Choose the sound- 
 est pears, peel, and cut them into quar- 
 ters, take out the pips, put the pieces 
 into bottles, which place in the bain- 
 marie. Ifthe pears are intended for the 
 dessert, once boiling is sufficient ; but 
 if for cooking, they should boil up five 
 or six times. Should the fruit thus bot- 
 tled have fallen from the tree instead of 
 having been gathered, they will require 
 a quarter of an hour’s boiling. 
 
 Pear Marmalude.*—Take six pounds 
 of small pears and four pounds of sugar 3 
 put the pears into a saucepan with a little 
 water, set iton the fire 3; when the fruit 
 is soft, take them out, pare, quarter, and 
 core them; as you do this, throw each 
 piece into cold water, in another sauces 
 pan, and when all are done, setthem on 
 the fire. As soon as they are sufficiently 
 soft, rub them through a sieve, and hav- 
 ing in the meantime clarified and boiled 
 the sugar to petit issé, pour the syrup to 
 the pulp, set it on the fire, and stir them 
 together until the marmalade is of the 
 proper consistence ; then take it off, put 
 it into pots, and when cold, tie them 
 down, 
 
 Pears Preserved.* — Take care in 
 making this preserve that the fruit be 
 not too ripe; they are in a fit state as 
 soon as the pips are black. Set the pears 
 on the fire in a sufficient quantity of 
 water to cover them; take them off 
 when quite soft, and throw them into 
 cold water; pare them lightly, cut off 
 the stalks, prick each with a pin suffi- 
 ciently long to reach the core, and put 
 them again into cold water, witha hand- 
 ful of alum 3 set them on the fire to boil 
 until the pears are tender, then take 
 them out, and put them into cold water 
 for the third time. Clarify and boib 
 sume sugar to pelit lissé, put some water . 
 to it, and whenit boils, add the pearsy 
 cover the pan, and give the whole a boil; 
 skim and pour it into. an earthen pan 
 and leave it. The next day, drain the 
 syrup from the pears, add a little more 
 clarified sugar to it, and boil it again to 
 petit lissé ; pour it, over the fruit, and 
 
 
 

 
 PEA 
 
 leave it as before ; the next and two suc- 
 cessive days, proceed in the same way, 
 each time increasing the degree of boil- 
 ing, until it reaches grand perlé; then 
 add the pears, give the preserve a boil 
 (covered), skim and pour it intoa pan, 
 and place it in a stove for two days, then 
 drain the fruit, and put it by for use. 
 Pears Stewed.—Wash and prick some 
 large stewing pears, and set them on the 
 fire in a large stewing-pan of water to 
 seald'; when scalded, take them out, and 
 put them on the fire in a pan with a suf- 
 cient quantity of thin clarified sugar to 
 cover them, a stick of cinnamon, a little 
 mace, and two or three cloves; let them 
 stew gently till they begin to soften and 
 look rather red, then put in a bottle of 
 port wine, and let them continue stewing 
 until perfectly done, and look very rich 
 and red; then put them in a basin or 
 jar, with the liquor over them}; they will 
 a all the better for keeping four or five 
 ays. 
 
 Pear Tart.—Pare your fruit carefully, 
 cut them into quarters, and take out the 
 eores ; if large and green, boil them ina 
 little water till soft; simmer them in 
 some rich syrup, line a dish with puff- 
 paste, lay in the pears with the syrup, 
 cover and bake it. 
 
 PEAS, Boiled.—Set a large pan of 
 spring water on the fire ; when it boils, put 
 in the peas with ahandful of salt, anda 
 stalk of mint ; when done, drain them ina 
 eullender, and toss them in a stew-pan 
 with a good bit of butter, a little salt 
 and pepper; if for the second course, be 
 eareful that they are the very youngest, 
 and omit the pepper. 
 
 Peas @ la Bourgeotse.*¥—Make alight 
 white vowx, into which put your peas; 
 ina little while moisten them with alittle 
 boiling water, then add salt, pepper, four 
 onions, a bunch of parsley and scallions, 
 a@ lettuce chopped small, and reduce 
 them; when the peas are sufficiently 
 done, put in the yolks of three eggs ; after 
 which, take care that it does not boil. 
 Serve them quite hot. 
 
 Peas &@ la Bourgeotse.—Cut two or 
 three cabbages, lettuces, or heads of en- 
 dive into squares, then fry three green 
 enions in clarified butter, of a fine brown ; 
 the lettuces being well washed and 
 drained from the water, put them into 
 the pan with the onions, and let them 
 stew very gently till done, and then drain 
 them on a sieve. Toss them together 
 with the peas, and stew them the same 
 &s in the direction for peas stewed a la 
 Francaise. 
 
 Pras, Cullis of.—~Boil some green 
 pease in a little good stock with a bunch 
 of parsley, scallions, and savory, rub 
 
 ( 387 ) 
 
 gathered peas, and having 
 wash, and drain them well. Cut some 
 
 PEA 
 
 them through a sieve into a cullis; if 
 
 you wish it to be very green, add alittle | ~ 
 j ‘ } Rpts nea 
 
 spinach essence. 
 
 Maigre Peas Cullis is made u¥thes 
 
 Saine manner, only fish broth is 
 stead of the stock. 
 Peas au Gras.* —Take some 
 she 
 
 
 
 ted, 
 
 streaky bacon into dice, which put into 
 astewpan with a bunch of sweet herbs, 
 set these on a gentle fire, and’ in half an 
 hour add the peas, shaking the pan 
 well; when the latter’ are about three 
 parts done, moistén with veal gravy or 
 consommé, and fiftish them. Serve with 
 
 fried bread. 
 
 eek to Keep).—Shell and put 
 tle of water when it boils; 
 ‘or three warms. 
 @ Paysanne.—Prepare your 
 rected, a la Sefton ; wash very 
 é cabbage and cos-lettuces, a 
 parsley, and a few scallions; 
 Bem in pieces, and having drained, 
 putftiem to the peas, and stew them 
 over a slow fire, stirring frequently to 
 prevent their burning; when sufficiently 
 done, season with pepper and salt, and 
 serve. 
 
 Pras Purée, Potaye of.*—Put about 
 three pintsof green peas into cold water, 
 add to them a quarter of a pound of but- 
 ter, which mix well with the peas by 
 working them about with your hands, 
 then, having drained them in a cullen- 
 der, put the peas into a stewpan with a 
 little parsley and a few scallions; set 
 them on a moderate fire, stirring occa- 
 sionally ; in half an hour’s time take 
 them out, put them intoa mortar, and 
 pound them well; then rub them through 
 a sieve, adding a little cold broth to ena- 
 ble them to pass through more easily ; 
 make your purée very clear, heat it, and 
 pour it on the bread about ten minutes 
 before you serve it. 
 
 Pras Pudding.*—Take a pint of good 
 split peas, and having washed, soak 
 them well in warm water; then tie them 
 in a cloth, put the pudding into a sauce- 
 pan of hot water, and boil it until quite 
 soft. When done, beat it up with a little 
 butter and salt; serve it with boiled 
 pork or beef. 
 
 Peas in a Purée.—Proceed as directed 
 for peas-soup, but let the purée be much 
 thicker, and adda little more sugar and 
 salt; this will serve to garnish a stewed 
 leg of lamb, lamb or mutton cutlets, 
 duck stewed, &c. 
 
 Pras (dry) Purée of.*—Having washed 
 your peas thoroughly, put them into a 
 saucepan with water, three carrots, three 
 sexo cia cloves, two heads of celery, 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ey, 
 
 » 
 
PEA 
 
 a quarter of a pound of butter, and salt 
 to the taste ; having boiled them till the 
 peas are sufficiently done, take out the 
 other vegetables, and rub the peas 
 through a sieve. The purée should be 
 rather thick than otherwise, as it may 
 be made thinner by the potage which 
 you add to it. 
 
 Peas (Ragodt of) with Bacon.* — 
 Take half a pound of bacon, cut it into 
 
 iecer, which put into a stewpan with a 
 ittle butter; put a pint of young peas 
 into a basin, stir some butter into them, 
 and pour on a little water; leave the 
 peas in this for about seven or eight 
 minutes, then drain and set them on the 
 fire ; ina few minutes, add a little broth, 
 then bacon, parsley, scallions, salt, and 
 pepper ; stew the whole over a gentle 
 fire; skim it well, and if too salt, adda 
 little sugar. 
 
 Peas ad la Sefton.—Take three pints 
 of young fresh-gatbered peas, and put 
 them into a pan with two ounces of but- 
 ter and plenty of cold water, work them 
 well with the butter till they adhere to- 
 gether, and having drained them tho- 
 roughly in a cullender, stew them gently 
 with a bunch of parsley and scallions ; 
 as soon as they become green, sprinkle 
 a little flour over, give them a stir, pour 
 a sufficient quantity of boiling water to 
 cover them, and reduce it quickly over a 
 large fire; dissolve a simall lump of 
 sugar, and merely a taste of salt in a 
 little water; add this to the peas, and 
 while they are still boiling, put in about 
 two ounces of butter worked up witha 
 spoonful of flour. 
 
 Peas Soup.* —Take the liquor in 
 which a joint of salt-beef, pork, or leg 
 of mutton has been boiled; put it into 
 a large saucepan, with beef-bones, a 
 knuckle of ham, a carrot or two, a leek, 
 a little celery-seed tied in a bag, a pint 
 of split peas ; let the whole simmer by 
 the side of the fire four or five hours. 
 When sufficiently done, rub the peas 
 through a cullender, strain the liquor 
 over them, season it to your taste, and 
 serve with mint dried, and rubbed fine, 
 toasted or fried bread cut into dice, and 
 cayenne pepper. 
 
 Peas (Green) Soup.—Take a pint of 
 old peas, put them into a saucepan with 
 an equal quantity of water, an ounce of 
 butter, an onion or two, some lettuce- 
 leaves, pepper and salt; cover the 
 saucepan close, and let them simmer 
 till the peas are quite soft; then rub 
 them through a cullender, and to the 
 liquor add more water, the remainder of 
 the lettuces, a pint of young peas, a 
 little chopped spinach, mint, salt, pep- 
 per, some more butter, and a table 
 
 ( 388 ) 
 
 PER 
 
 spoonful of flour; boil these also till the 
 peas can be rubbed through a cullender; 
 then mix them with the old peas, strain. 
 the liquor over, and serve. i ; 
 
 Peas (Green) to Stew. —Put into a 
 stewpan a quart of peas, a lettuce and 
 an onion, both sliced, a bit of butter, 
 some pepper, salt, and no more water 
 than hangs round the lettuce from wash- 
 
 ‘ing. Stew them very gently for two 
 
 hours. When to be served, beat up an 
 egg, and stir it into them; or a bit of 
 flour and butter. : Ae Hikes 
 Pras Stewed a la Frangaise. — Boil 
 some very young peas in plenty of. 
 spring water with a little salt in it} 
 when done, drain off the water, and put 
 them to stew with a bitof butter, a green 
 orion, and a small buneh of parsley, a 
 little sugar and salt; let these stew to- 
 gether for a few minutes, then add two 
 or three spoonsful of consommé ; when 
 they appear dry, add some cream sauce, 
 but take great care not to put too much, 
 if intended for the second course, as 
 there is not so much required as for an 
 entrée in the first course; before serving, 
 mix in a Kadson of. the yolk of one egg, 
 with a little cream. . 
 PEPPER Cakes.—Boil a quarter of 
 an ounce of whole white pepper in a gill 
 of sack, for a quarter of an hour; then 
 strain, and mix the liquor with as much 
 fine sugar as will make a paste; drop 
 this on atin plate,andletthemdry. 
 Pepper Pot.*—Take as much spinach 
 as will filla good sized dish, put it ina 
 saucepan without any water, set it on 
 the fire, and let it boil; then drain off 
 all the liquor, chop the spinach very fine, 
 and return it to the saucepan, with the 
 water just drained from it, more water, 
 onions, three or four potatoes, a lettuce 
 or head of endive cut small, the bones 
 of any cold roast meat, if you have them, 
 and half a pound of bacen; put the whole 
 on the fire, and when it has boiled for 
 about an hour, put in a few suet 
 
 dumplings ; leave it twenty or thirty - 
 
 minutes longer; season it well with 
 cayenne, and serve. 
 
 - Pepper Sauce.—Take an onion or two, » 
 
 a couple of carrots, a parsnip, half a 
 parsley root (all cut in slices), two cloves 
 of garlic, a bay-leaf, two cloves, and a 
 little butter ; set them on the fire, and 
 when they take colour, add some cullis 
 half a glaes of vinegar and broth, salt and 
 coarse pepper; reduce to a proper cons 
 sistence, skim and strain it. 
 PERCH.—Perch are nct esteemed so 
 much as carp and tench; but they area 
 most delicate fish; their freshness may 
 be ascertained by the liveliness of their 
 eyes, and the stiffness of their fins. Perch 
 
 Ss eS ee ee ee ee ee ee ee ee 
 

 
 
 
 PER 
 
 do not preserve so good a flavour when 
 
 stewed, as when dressed in any other 
 Way. 
 
 _ Peron au Beurre. * — Having tho- 
 roughly cleaned and taken out the gills, 
 put your perch into a stewpan, with 
 a sliced onion, a carrot, a bay-leaf, pars- 
 ley, salt, and a little water. When done, 
 drain them ; take off the scales and skins 
 carefully; place the fins at equal dis- 
 tances in the bodies, and serve them 
 covered with a butter sauce. 
 
 Pencn Botled.— Put them into cold 
 water, and let them boil carefully; serve 
 with melted butter and soy. 
 
 ’ Perca Botled.—Set the perchonin cold 
 
 spring water, with plenty of salt ; as soon 
 as.they boil, skim. them well, and place 
 them aside to simmer till done; and 
 serve them either with anchovy sauce, 
 or with melted butter and soy. 
 
 Peres in Court Boutllon.*— Having 
 cleaned your perch and rejected the gills, 
 wash them well in vinegar, and then put 
 them into a saucepan, with some butter, 
 sweet herbs, small white onions, and 
 white wine; stew them till done; drain, 
 and serve thein dry, on a napkin folded, 
 in a dish. 
 
 Peracen (Fillets of) Fried in a Mari- 
 nade.—Scale and cut off the fillets of six 
 perch without any bone, and let them 
 soak for ten hours in a marinade, half 
 vinegar, half water, carrots, onions, a 
 bay-leaf, some peppercorns, salt, and a 
 clove of garlic; a few minutes before you 
 wish to serve them, take them out of the 
 marinade, shake them in flour, and fry 
 them quick in clear lard; when free 
 from the fat, place them on a dish, with 
 gond strong butter sauce. under them, 
 into which put a table-spoonful of tar- 
 ragon vinegar; when very hot, pour it 
 between the fish. 
 
 Percn a la Gordiane.*—Scale, empty, 
 and clean as many perch as you may 
 require, and soak them for five minutes 
 in melted butter, with sweet herbs shred, 
 salt, pepper, and pounded coriander ; 
 put the fish (with this marinade) into a 
 jar, cover it very close, and set it in hot 
 ashes; when you’ think the perch are 
 about half done, add some good veal 
 gravy, cover it as closely as before, and 
 let it remain till the fish are done. 
 
 Preaca @ la Hollundaise.— Thoroughly 
 clean and wash the perch, then set them 
 on the fire in half milk, half water, some 
 salt, and a bit of butter ; simmer them 
 gently over a slow fire, and when done, 
 drain off the liquor, lay them on a dish, 
 with a sauce @ fa Hollandaise over them. 
 
 Percn a la Polonaise.*—Clean three 
 perch well, take out the gills and roes, 
 in the place of which put carp roes; tie 
 
 ( 389 ) 
 
 PER 
 
 up their heads, and stew them ina light 
 salt and water, with parsley roots and 
 leaves, bay-leaf, and lemon-peel. When 
 done, take off the scales and skins; dip 
 the fish in a Ste. Ménéhould sauce, and 
 bread them; beat up the yolks of three 
 eggs in a little melted butter, salt and 
 
 | pepper; dip the perch in this, and bread 
 
 them a.second time; broil them slowly, 
 and serve with a tomata sauce, 
 
 Prrcw au Restaurant.* — Scale and 
 clean your fish, and if large, soak them 
 in hot brine, but if they are small, that is 
 not necessary. Puta piece of butter into 
 astewpan, set it on the fire, and keep 
 stirring till it melts, then add some veal 
 gravy or consommé, salt, pepper, vine- 
 gar, and your fish; stew gently till suffi- 
 ciently done. Serve with the sauce 
 poured over. 
 
 Percu @ la Vasse Fiche.*—Take three 
 or four perch, gut and clean them well; 
 take out the gills and roes (if they have 
 any), and put some carp roes in their 
 place, tying up the heads; put them into 
 water slightly salted, with sliced carrots, 
 parsley roots and leaves ; give them one 
 boil only; then take out the fish, and 
 mix with the sauce some well reduced 
 velouté ; put the perch in again, give 
 them another boil, and dish them, with 
 the sauce poured over. 
 
 Perecu aw Water Suchet.*—Cut some 
 parsley roots into small pieces, which 
 put in a sufficient quantity of water to 
 boil what perch you may have; add a 
 bunch of parsley and some salt; when the 
 roots are quite dene, put in the perch 
 (well scaled and oe for ten minutes. 
 In the mean time scald some parsley 
 
 leaves in salt and water; then drain the 
 
 perch, place them in a tureen, with the 
 parsley roots and leaves ; strain the 
 liquor over it, and serve. Slices of bread 
 and butter should be sent to table to eat 
 with it. 
 
 Percn with Wine.*— Having scaled 
 and taken out-the gills, put the perch 
 into a stewpan, with equal quantities of 
 stock and white wine, a bay-leaf, a clove 
 of garlic, a bunch of parsley and scallions, 
 two cloves, and some salt. When done, 
 take out the fish, strain off the liquor, 
 
 the dregs of which mix with some butter 
 
 and a little flour ; beat these up, set them 
 on the fire, stirring till quite done, add- 
 ing pepper, grated nutmeg, and a ball of 
 anchovy butter. Drain the perch well, 
 
 -and dish them with the above sauce. 
 
 PERLINGO.*—Take a pound and a 
 half of sifted flour, and having placed it on 
 your slab, makea hole in the middle of 
 
 it, into which put three quarters of a 
 
 pound of brown sugar, halfa pound of 
 
 ‘fresh butter, the rind of two lemons, 
 2L3 
 
PER 
 
 grated, and ten eggs; knead all these in- 
 gredients together well, until you have a 
 pretty firm paste; if it should be too 
 thin, add a handful more flour, Then 
 cut the paste into small pieces, each of 
 which rollin the palms of your hands, 
 till they are the length and thickness ef 
 your finger; take a round stick (about 
 half the diameter of your paste), press 
 this down on each of the pieces, so that 
 they may be their original thickness on 
 one side, and thin on the other; when 
 al} are thus pressed, form them into 
 little crowns (the flat side inwards, and 
 the thin end uppermost), lay them on 
 white paper, and bake them in a mode- 
 rate oven ; in the meanwhile, make some 
 white sugar varnish or icing, and when 
 the perlingos are sufficiently done, dip 
 them carefully in the varnish, one by 
 one; then replace them in the oven, a 
 minute or two, to dry. 
 
 PEROGEE Padogees.*—Take a piece 
 
 of beef, mutton or lamb, that is tender, 
 the same quantity of beef-suet, shred 
 separately very fine, then mix them alto- 
 gether, seasoning them with pepper, salt, 
 and a little shalot; when seasoned, mix 
 it with a little geod broth or gravy} 
 make a paste as follows:—Melt two 
 ounces of fresh butter in half a pint of 
 warm milk; then put in one egg, well 
 beaten, adding four to it by degrees, till 
 it is very stiff, and no eyes in it; mould 
 it well, roll it out very thin, cut it out 
 with a very small basin, lay the meat on 
 one side, turn the other over as a puff, 
 close it with some egg, yolk and white 
 beaten together, and fry in good beef- 
 dripping. 
 . PERRY.— Perry is a pleasant and 
 wholeseme liquor, made from the juice 
 of pears, by means of fermentation, some- 
 whatin the same manner as cyder is 
 made from apples. (See Cyder.) 
 
 The best pears for perry, or at least 
 the sorts which have been hitherto 
 thought the fittest for making this liquor, 
 are so excessively tart and harsh, as to 
 be totally unfit for any other purpose. 
 The Bosbury pear, the Bearland or Bar- 
 land pear, are the most esteemed in 
 Worcestershire, and the squash pear, as 
 it is called, in Gloucestershire ; the liquor 
 rade from this fruit is pale, sweet, yet 
 remarkably fine, and of a strong body, 
 and held in very great estimation. 
 
 In making of perry, the pears should 
 be ground and pressed, exactly in the 
 same manner as those of apples in the 
 making of cyder (see Cyder); but the 
 reduced pulp should not be allowed to 
 remain any length of time’ without 
 being pressed. In Herefordshire, or 
 the counties in its vicinity, it has 
 
 ( 390 ) 
 
 PER 
 
 never been the practice to blend the 
 juices of the different varieties of the 
 pear, in order to correct the defects of 
 one kind by the opposite properties of 
 another, It is, however, thought more 
 easy to find the required peaton of sugar 
 and astringency, as well as flavour, in 
 three or four varieties than in one; 
 therefore, it is supposed, a judicious mix- 
 
 ture of fruits affords a prospect of great. 
 
 benefit. ‘3 
 
 In grinding, the pulp and rind of thé 
 pear, as in the apple, should be perfectly 
 reduced, and though no benefit is said to 
 be derived from the reduced pulp re- 
 maining some hours unpressed, yet there 
 is no doubt but, where all other eircum- 
 stances are the same, that portion of 
 liquor will, for the most part, be found 
 the best, which has remained the longest 
 under the power of the mill-stone. 
 
 ‘The juicee of the pear and the apple 
 are constituted of the same components 
 parts, but the proportions are different. 
 {In the juice of the pear, the tanning 
 principle is predominant, with a less por- 
 tion of sugar, mucilage, and tinging mat- 
 ter. 
 
 Perry requires pearly the same sort of 
 management, during the process of fer- 
 mentation, as cyder; but it does not 
 afford the same indications, by which the 
 proper period of racking it off may be 
 ascertained. The thick scum that cole 
 lects on the surface of cycer, seldom 
 appears on the juice of the pear ; and, 
 during the time of the suspension of its 
 fermentation, the excessive brightness of 
 the former liquor, is rarely seen in the 
 latter; but, where the fruit has been re- 
 gularly ripe, its produce will generally 
 Lecome moderately clear and quiet ina 
 few days after it is made, and it should 
 then be drawn off from its grosser lees. 
 To prevent an exeess of fermentation, 
 the same means are used as in making 
 cyder, and the liquor is rendered per- 
 fectly bright by isinglass.. For this pur- 
 pose the isinglass should be reduced to 
 small fragments, by pounding in a mor- 
 tar, and afterwards being steeped twelve 
 or fourteen hours in a quantity of liquor, 
 sufficient to produce its greatest degree 
 of expansion. In this state it must be 
 mixed witha few gallons of the liquor, 
 and stirred till it is diffused and suspend- 
 edinit; and itis then poured into the 
 cask, and incorporated with the whole 
 by continued agitation for two or three 
 hours. This process should be repeated 
 till the required degree of brightness is 
 obtained, the liquor being each time 
 drawn off, on the second or third day, 
 from its precipitated lees. About an 
 ounce es a half, or two ounces of isins 
 
 a ee 
 

 
 PET 
 
 glass, are generally put into a cask of a 
 hundred and ten gallons, at once; were 
 its mode of action purely mechanical, 
 there could be no objection to a larger 
 quantity; but it has also a chemical 
 action on the liquor. It combines with, 
 and carries down the tanning principle, 
 and hence, during the process of fining, 
 the liquor is deprived of a large portion 
 of its astringency. This substance is 
 most readily diffused, in liquors, by 
 boiling ; but, by this it is dissolved, and 
 converted into glue, and its organization, 
 on which alone its powers of fining de- 
 pend, is totally destroyed. 
 
 But, when perry can be made suffi- 
 ciently bright without it, it is better not 
 to use the isinglass; as the liquor is ren- 
 dered extremely agreeable to the eye 
 by it, but is thought to become more 
 thin and acid by its action. 
 
 In the after-management of perry, the 
 method is the same as that of cyder, but 
 it does not bear situations, where it is 
 exposed to much change of temperature, 
 so well, and its future merit cannot be 
 so well judged of by its present state. 
 In the bottle it almost always retains its 
 good qualities, and in that situation it 
 is best to be put, if it remains sound and 
 perfect, at the conclusion of the first suc- 
 ceeding summer. 
 
 The above directiens are, principally, 
 according to Mr.-Knight’s rules. 
 
 Perry Vinegar, as made in Holland.* 
 
 _—The pears which fall from the trees, 
 are re up, cut into slices, and put 
 into casks; water is poured over them, 
 and they are left exposed to the sun, and 
 yeast is added to hasten the fermenta- 
 tion. When the vinegar is made, strain, 
 and letit rest some days; after which, 
 a deposit is formed; draw off the vinegar 
 carefully, and bottle it. 
 
 PERSICA.*—Cut about one hundred 
 peach leaves, put them into a wide- 
 ‘mouthed bottle, pour on them a quart of 
 the best brandy, cork it close; in three 
 weeks strain it off, and put to it an equal 
 quantity of capillaire. It is good in cus- 
 tards, puddings, and as a liqueur. 
 
 Perirs Pates (Hot).*—Roll out about 
 a pound of puff-paste to a proper thick- 
 -ness, which cut into pieces, with a plain 
 round paste-cutter, two inches in diame- 
 ter; place half the number of these 
 pieces on a baking-tin (slightly wetted), 
 about half an inch apart; moisten each 
 of them a little, and having laid a small 
 bit of godiveau on every one, cover them 
 with the remainder of the paste, press 
 the edges together, dorez, and bake 
 them in a brisk oven, of a clear brown. 
 
 PETTITOES.—Boil the feet, the liver, 
 and the heart, ofa sucking pig, in alittle 
 
 ( 391 ) 
 
 PHE 
 
 water, very, gently, then split the feet, 
 and cut the meat very small, and simmer 
 it with a little of the water till the feet 
 are perfectly tender ; thicken witha bit 
 of butter, a little flour, a spoonful of 
 cream, anda little pepper and salt; give 
 it a boil up, pour it over a few sippets of 
 bread, put the feet on the mince. 
 
 PHEASANTS.—The spurs of a young 
 cock pheasant, should be short and 
 round; when they are long and sharp, 
 the bird isold. A cock pheasant isa fine 
 flavoured bird, but the hen is accounted 
 the best. When the bird is stale, if the 
 vent is rubbed by the finger, the skin 
 peels off. The same rules may be ob- 
 served for black-cocks. 
 
 PuHEasanT @ l Angoumoise.*—Toss up 
 some truffles in a little butter, season 
 them to the taste; then take them from 
 the fire, and when cold, add to them five 
 and twenty or thirty roasted and peeled 
 chesnuts ; stuff a pheasant, larded with 
 truffles, with these, and then wrap it in 
 thin slices of veal or mutton, over which 
 lay two rashers of bacon; tie it up, and 
 put itin a pan on more bacon; pour a 
 sufficient quantity of malaga, or any other 
 Spanish wine, to cover it, and setit in the 
 oven ; when done, untie it; take off all 
 the fat, add some more truffles, and 
 thicken the sauce with roasted chesnuts, 
 pounded quite dry. 
 
 PHEASANT, Boudin of.*— Take all the 
 meat from a coldroasted pheasant (with 
 out any of theskin or sinews), and mince 
 it very small 3 break the bones to pieces, 
 and put them into a stewpan, with a 
 small quantity of water; draw out the 
 essence Of them over the fire; soak some 
 bread in this essence ; boil six onions in 
 broth, season them with salt, pepper, 
 cloves, nutmeg, a little basil, and pars- 
 ley; when done, mince, and mix them 
 with the pheasant .and bread; put the 
 whole into a mortar,and pound it: dilute 
 with cream 3 add the yolks of six eggs, 
 and three quarters ofa pound of beef, cut 
 into dice, salt and spices ; put the prepa- 
 ration into skins, as usual. (See Black 
 Puddings.) 
 
 PHEASANT. Boudin ad la Richelieu.*—~ 
 Take all the meat of a pheasant, pound, 
 and rub it through a guwenelle sieve; in 
 the meantime, roast a dozen large po- 
 tatoes, pare them very clean, and, having 
 pounded themalso, take as much of them 
 as you have pheasant, and pound toges 
 ther; add an equal portion of butter, 
 salt, pepper, nutmeg and other spices 3 
 pound the whole, putting in five eggs, 
 one at a time ; when all are in, take the 
 farce from the mortar, sprinkle the end 
 of the table with flour,” lay the furce on 
 it,and roll it up in the ferm of thick 
 
PHE 
 
 sausages ; poach these, and drain them ; 
 when cold, bread them, dip them in 
 eggs beaten with.a little melted butter 
 and salt; broil,and serve them with a 
 fumé, made of the remnants. 
 
 - Pueasant with Cabbages.* — Take a 
 trussed pheasant, lard the breast and legs 
 with bacon, rolled in pepper, salt, and 
 pounded spice; cover it with bacon, line 
 a stewpan with bacon also, and put in 
 the pheasant, with a moderate sized ser- 
 velas, four carrets, four onions, two 
 cloves, two bay-leaves, some slices of 
 veal, and a pound of streaked. bacon; 
 blanch the cabbages, tie them up, that 
 they may not lose their shape, and put 
 them to the pheasant, with stock and 
 pepper; let them simmer for two hours; 
 then drain the cabbages, place the phea- 
 sant in the centre of a dish, the other 
 articles round, and serve with a fumet of 
 game. 
 
 Pugasant with Celery. — Prepare a 
 pheasant the same as a fowl is prepared 
 for boiling; then stew it in any kind of 
 good braize tillit is well done; have 
 ready six tine heads of celery, cut into 
 rounds about the size ofa shilling, blanch 
 them for a few: minutes, drain them ona 
 siéve, and then put them to stew till 
 nearly dry, in good stock; have ready 
 gome good brown sauce, with a bit of 
 butter mixed in it; put the celery to 
 this, add one squeeze of lemon-juice, 
 stir it gently, and pour the whole over 
 
 the pheasant, and serve it to table | 
 
 hot. 
 
 . Pueasant (Fillets of ) a la Chevalier.* 
 —Take eight fillets, put aside the small 
 ones, (which must be fried lightly, to lay 
 in the centre of the dish), trim and lard 
 the others; put slices of bacon and veal, 
 the remainder of the pheasants, two car- 
 rots, four onions, two bay-leaves, two 
 cloves, into a saucepan ; lay in the fillets 
 nicely; pour over them one glass of white 
 wine, two of consommé, a little salt, and 
 cover the whole with a buttered paper; set 
 the pan on the fire, and as soon as it boils, 
 lessen the fire beneath, and cover the lid 
 with hot coals ; in about an hour take out 
 the fillets, drain, and glaze them. Strain 
 and reduce the liquor, add three ladies- 
 ful of espagnole ; when the sauce is of 
 the right consistence, strain it again into 
 a dish, and serve the fillets in it, laid on 
 fried bread. 
 
 Pueasant, Crogueties of.*—Take the 
 white meat from three pheasants (roast- 
 ed), remove all the skin and nerves, and 
 eut the meat into dice 5 put a ladleful of 
 Aechamel into a saucepan, reduce it to 
 half, then add to it two ounces of fresh 
 butter, which must dissolve in the sauce 
 without being put on the fire; strain it 
 
 ( 392 ) 
 
 PHE 
 
 over the minced pheasant, season: with 
 pepper, salt, and nutmeg ; mix the whole 
 together well, and: when cold, lay it in 
 heaps nearly as big'as an egg; give them 
 what shape you please, roll them im 
 bread-crumbs, after: which soak them a 
 minute in eggs, beaten with salt and pep- 
 per; bread them a second time, and fry 
 the croquettes in the usual way. 
 Pueasant, to Dress.—A pheasant may 
 
 be done in almost every manner thata 
 
 fowl is dressed, besides being made into 
 petits ndtés, croqguettes, in an aspic jelly, 
 or Italian salad. i 
 
 Pueasant, @ la d’Estaing.*—Lard a 
 good sized pheasant, give it a few turns 
 in some melted butter, then tie slices of 
 bacon round, and roast it. In the mean- 
 time, take the roes of carp and other 
 fish, with which make a matelote ; add to 
 it some balls of godéveau, truffles, morels, 
 sweet herbs, small onions, veal sweet- 
 breads, and any other articles you may 
 choose, all dressed in veal gravy ; when 
 the pheasant is done, take off the bacon, 
 put it into a dish, and pour the above ra- 
 gout over it. 
 
 Pueasant, dé l’ Etouffade.*—Y our phea- 
 sant being properly prepared and truss- 
 ed, rub some bacon with salt, pepper; 
 cloves, mace, nutmeg, and cinnamon 3 
 lard the breast and legs with this, and tie 
 up the bird in slices of bacon, line a 
 stewpan with more slices, put the phea- 
 sant on them, and pour over some poé/ée, 
 and equal quantities of white wine and 
 stock ; simmer it for two hours; then 
 drain, untie, and serve it over an essence 
 of game. 
 
 Paeasant, Farce a@ Ul Espagnole.— 
 Make a veal forcemeat, and put part of 
 it into the crop of the pheasant (it being 
 prepared for stewing), and make the re- 
 mainder into long rolls; blaneh and stew 
 them in the same manner as directed for 
 pigeons, with the same sauce. 
 
 PHEASANTS, 7” Fillets.—Cut out the 
 fillets of the breast, the same as from a 
 fowl, lay them on a table, and with a 
 large knife cut them into three thin 
 slices, then lay them carefully in some 
 clarified butter. When the whole is done, 
 sprinkle a little salt over them ; do them 
 for a minute over a quick fire (turning 
 them on each side), but be careful that 
 they are not brown; drain them from 
 the butter, and dish them in the form of 
 a star, and pour over them some butter 
 sauce, very hot, with half a lemon 
 squeezed into it. 
 
 Peasant, en Galantine.*—Choose a 
 large pheasant for this purpose; having 
 picked it, &c. split it down the back bone, 
 and spread it open on a cloth, cover it 
 entirely with a game farce; cut some 
 
 
 

 
 PHE 
 
 calf’s udder, tongue @ l’écarlate, and 
 truffles, in dardons, roll these well in a 
 mixture of salt, pepper, pounded spice, 
 and aromatic herbs ; place these /ardons 
 at equal distances, and aiternately on 
 the furce ; then some fillets of rabbit, 
 cover the whole with the farce, and pro- 
 ceed thus until the pheasant be filled ; 
 then roll it up, form it as near as pos- 
 sible in its original shape, lay slices of 
 bacon round, and wrap it in a new cloth; 
 sew it over, and tie the ends tight; put 
 some onions, carrots, two cloves, two 
 bay-leaves, yarlic, a quarter of a pound 
 of ham, two knuckles of veal, and the 
 bones of the pheasant, or any other game; 
 place the bird on this, cover it with slices 
 of bacon, pour in some stock, and a bottle 
 of white wine (there should be a suffi- 
 cient quantity of liquid to cover the phea- 
 sant) ; put a buttered paper over the 
 whole, cover the pan close, and set it on 
 a brisk fire, with hot ashes on the lid, 
 and leave it for three hours; then re- 
 move it from the fire, let it remain ano- 
 ther hour in the braisingpan, after which 
 take it out, press it lightly to flatten the 
 breast as much as possible. Strain the 
 liquor, and set it on the fire again ; skim 
 it well, and when it is on the point of 
 boiling, add a glass of white wine ; skirn 
 it again, and reduce it a fourth; beat 
 four eggs in some cold water, take the 
 jelly from the fire, and put the eggs in, a 
 little at a time; stir constantly till the 
 whole becomes as white as milk; add 
 the juice of two lemons, and set it on the 
 side of the stove toclarify ; when reduced 
 to about half its original quantity, strain 
 it through a napkin, and let it cool; in 
 the meantime, unwrap the pheasant, 
 clear away all tlie fat, glaze, and having 
 
 a it on a napkin, garnish it with the 
 Jelly. 
 
 Preasant ( Galantine of) a la Parisi- 
 enne.*—Soak and blanch a fine fat liver, 
 cut it in halves, each of which divide into 
 four slices ; pound two of these, a par- 
 tridge boned, and an equal quantity of 
 fat bacon; season the whole highly, add 
 the yolks of two eggs, and sweet herbs 
 (the latter dressed in a little butter) ; 
 when these ingredients are thoroughly 
 pounded, rubthe farce througha quenelle 
 sieve. ‘Take a plump pheasant that has 
 hung some days, lay it open on a napkin, 
 and season it high, spread half the farce 
 over it ; on this put three of the slices of 
 liver, and between each, some truffles, 
 cut in halves; strew over a proper quan- 
 tity of spiced salt; then half the remain- 
 ing farce, the liver, truffles, and spice, 
 as before ; cover the whole with the rest 
 of the farce, and sew up the bird in its 
 original form, and cook the galantine in 
 
 ( 393) 
 
 PHE 
 
 the usual way (see galantine of par- 
 tridges). The pheasant however, requti es 
 to be three hours on the fire. ; 
 
 Pueasant (Gratin of).— Mince ex- 
 
 ‘tremely fine tlie breast of a pheasant that 
 
 has been roasted, and put it in some 
 good béchamelle sauce; mix it well up, 
 and add a little lemon-juice; then pour 
 it into a dish, shake over it a few bread- 
 crumbs, sprinkle it with clarified butter, 
 and then with more bread-crumbs, and, 
 just before it is wanted, colour it withthe 
 salamander. fi 
 
 Pureasant, @ I’ Italienne —Well stew a 
 couple of small pheasants with a farce in 
 their crops ; place them carefully on a 
 dish, pour over the whole an Jalienne 
 sauce, and send them to table. 
 
 PHEASANT, with Olives.*—Stuffa phea- 
 sant with a farce, composed of fat livers, 
 truffles, scallions (all minced), streaked 
 bacon pounded, salt, pepper, and nut- 
 meg, mixed together, with one or two 
 yolks of eggs; wrap the bird ina slice 
 of bacon, and roast it. When done, serve 
 it with olives, stewed in rich veal gravy, 
 poured round. 
 
 Peasant, @ la Perigueux.*—Having 
 picked and singed a pheasant, take out 
 the entrails, &c., through the crop; take 
 a pound and half of truffles, clean and 
 pick them, cut them into pieces about 
 the size of a nut, mince the trimmings 
 very small; put half a pound cf grated 
 bacon, a quartercf a pound of butter, and 
 the same of olive oil, in a saucepan 3 set 
 them on the fire, and when hot, put in 
 the cut truffles, give them a few tarns, 
 and then add a little salt, pepper, and 
 spices; in about five minutes, throw in 
 the minced trimmings fer a minute or 
 two; then take off the pan, and when 
 cold, fill your pheasant with this, throuzh 
 the crop; lay a very thin piece of bacon 
 on the aperture, draw the skin over, 
 truss the bird, and tie it, so that the truf- 
 fles cannot escape, and put it between 
 slices of bacon into a saucepan, pour 
 some poé/ée on it without the lemon- 
 juice, cover it with a piece of buttered 
 paper, and let it simmer for an hour; 
 then drain and untie it carefully, and 
 place it on a dish. Mince two truffles, 
 give them a few turns in some but- 
 ter; add three ladlesful of espagnole, 
 the same of fumet of game, reduce the 
 ct to half, strain, and pour it on the 
 
 ird. 
 
 Pueasant (Hot raised Pie of).*—Take_ 
 a couple of pheasants that have hung for 
 some days, and when picked and singed, 
 cut them up, and give them a few turns 
 in herbs; in the meantime make a raised 
 crust, about seven inches in diameter and 
 four in height, but smaller in the middle 
 
PHE 
 
 than at top or bottom ; on the bottom and 
 sides of this spread some good godiveau, 
 or fine farce, with a couple of truffles 
 minced small, lay the legs and backs of 
 the pheasants on this, then four or five 
 truffles, each cut in half, then place the 
 fillets and breasts, more truffles, and so 
 on till the birds are in; pour over them 
 the herbs in which they were cooked ; 
 cover the whole with two bay-leaves, 
 and some slices of bacon; lay a paste 
 on the top, ornament the exterior of 
 the pie according to your fancy, dorez, 
 and put it into a brisk oven; as soon as 
 the top of the pie is nicely coloured, cut 
 it off carefully, and place in its stead 
 four pieces of paper, at least nine inches 
 in diameter; let the pie remain in the 
 even for an hour and a half} drain off 
 the fat, and pour in an espagnole with 
 some minced trufiles, glaze the crust, 
 and send it to table. as soon as possible, 
 after it is taken out of the oven. 
 Pueasant, Standing Pie of.*—Bone 
 three fine pheasants which have hung for 
 some days, lard them with small lardons ; 
 then lay them open on the . table, season 
 with spiced salt, put in each two spoons- 
 ful of farce, and a few truffles; then sew 
 -upeach inthe form of a ball. Take a 
 stewpan, the size you intend to have your 
 pie, line it completely with slices of ham 
 and bacon, on which lay the pheasants, 
 anda noza# of veal, tied up that the form 
 may be preserved ; add to these, a suffi- 
 cient quantity of spiced salt, the bones of 
 the pheasants, some cuttings of veal, and 
 truffles, four onions, fstuck with three 
 cloves, two carrots, a large bunch of pars- 
 ley and scallions, bay-leaf, basil, thyme, 
 a glass of Spanish wine, two ladlesfual of 
 good consommé, and four of other broth 
 skimmings 5 take care that your meat is 
 covered with the liquor; put a buttered 
 paper over the whole, and set it on the 
 fire; when it has boiled a few minutes, 
 take it off, and put the saucepan on the 
 stove with fire on the lid, and leave it for 
 an hour, boiling constantly. When quite 
 cold, take out each article, add the ham 
 and bacon to a farce, made as directed 
 for Partridge Standing-pie Chaud-froid. 
 Raise your crust as usual, and put into 
 it a quarter of the farce, make it smooth, 
 and having untied the veal, lay that in 
 the pie, strew a little spiced salt over, a 
 third of the remaining farce, and four 
 truffles, each cut in two; then take the 
 thread from the pheasants, trim them a 
 little that they may lay in the pie without 
 injuring the shape; put a pinch of spiced 
 salt, and some truffles, cover them with 
 the rest of the farce, in which put more 
 trufties, cut in halves, then add the but- 
 ter, bay-leaves, &c., and finish as direct- 
 
 ( 394 ) 
 
 
 
 PHE 
 
 ed in the above mentioned receipt. 
 
 Three hours and a halfare sufficient te 
 bake this pie; when taken out of the 
 oven, pourin the consommé, previously 
 strained through acloth, and close the 
 hole with a piece of paste. a 
 _Parasant to Roast.—Take out the en= 
 trails, and singe the pheasant over the 
 
 ‘Stove, then rolla bit of butter in pepper 
 
 and salt, and put it into the inside ofthe 
 
 bird; truss it neatly with the head turn- 
 
 ed on one side, keeping the breast as full 
 as possible; over which should be laid 
 slices of fat bacon tied on with pack-. 
 thread; before it is put on the spit, 
 break the backbone, that it may lay the 
 better on the dish. A good>sized phea- 
 
 sant will take halfan hour; when nearly 
 done, take away the bacon, brown the 
 
 pheasant well; sprinkle it with flour and 
 salt, and froth it with butter; serve it 
 with water-cresses, a good gravy under 
 it, and bread sauce in a boat. 
 
 Purasant, Salmis of.*—Take two cold 
 
 roasted pheasants, cut them up, trim the 
 
 pieces properly, take off all the skin, and 
 put the limbs into a stewpan. Put the 
 remains of the pheasants into another 
 saucepan, with a glass of white wine, 
 four shalots, a little Seville orange-peel, 
 half a clove of garlic, halfa bay-leaf, four 
 spoonsful of espagnole truvaillée, a bit of 
 glaze, and a spoonful of consomme ; re- 
 duce these, and then strain the sauce 
 over the pheasant, make it hot in the 
 bain mare, but do. not let it boil; lay 
 them in a dish, the smallest pieces first, 
 
 and the more considerable ones round,. 
 
 intermixed with fried bread ; squeeze the 
 juice ofa Seville orange into the sauce, 
 which pour over the bird. 
 
 PaeEasant. with Saur-Kraut.*—Take a 
 large pheasant, and having picked and 
 singed, truss it like a chicken; season 
 the inside with parsley, scallions, salt, 
 pepper, and spices, and lard it; take a 
 sufficient quantity of saur-kraut to fill a 
 good sized dish, put it into a saucepan 
 with a piece of bacon, and a servelas, aa 
 some pot skimmings, set it on: a moder- 
 ate fire for a quarter of an hour, then 
 take out the bacon and servelas, put in 
 the pheasant, and leave it an_hour and a 
 half; when done, take it out, putit on a 
 dish, drain the saur-kraut, and lay it 
 round the bird; remove the skin, and 
 cut the servelas into slices, which, with 
 the bacon also sliced, place round the 
 whole. 
 
 Pueasant, Soufié of.*—This dish is 
 prepared in the same manner as’ the 
 soujilé of partridge, » 
 
 PuEasant with Trufies.—Take a fine 
 large pheasant, and prepare it the same 
 as afowl for boiling, with slices of. fat 
 
 
 
 a 
 ‘ 
 L 
 
 ES ee 
 

 
 PHE 
 
 , 
 
 chopped, with parsley and thyme; then 
 put it to roast till it is well done, and of 
 a fine brown colour, then dish it up, and 
 garnish it with a good brown sauce, with 
 truffles and mushrooms. 
 
 PuHeasant fo Truss.—Let it be well 
 picked and singed, then cut a slit in the 
 back of the neck, and carefully take the 
 crop out without breaking it; then cut 
 off the vent, and draw out the inside, 
 after this, well wipe the inside, aud then 
 put in a little pepper and salt, mixed 
 with a bitof butter. Having cleansed it, 
 proceed to truss the bird, by first cutting 
 
 - off the pinion at the first joint, so that 
 the feathers need not be picked off that 
 part; break the back-bone, and truss it 
 in the same manner as a fowl, by press- 
 ing the légs close to the apron, then turn 
 the bird on the breast, and run a skewer 
 through the end of the pinion, the leg, 
 the body, and the leg and pinion on the 
 other side, with the head fixed on the 
 end of the skewer, and over the breast 
 lay a slice of fat bacon, and tie it on with 
 packthread. If for boiling or stewing, 
 truss them the same as a fowl for boil- 
 ing. 
 
 Pueasants @ la Turgue.—Prepare two 
 fine young pheasants, the same as chick- 
 ens are prepared for stewing, with slices 
 of fat bacon laid ever the breasts, then 
 let them stew very gently in good braise, 
 till they are done; in the meantime have 
 some rice well stewed in good stock, 
 with a small quantity of the fat, a little 
 salt, anda bit of lean ham; when well 
 stewed, so that no liquid remains, lay it 
 neaily in the dish, and the pheasants 
 upon it, and, when you serve, pour over 
 the whole a good béchamelle sauce. 
 
 Pueasanr (Fillets of ) Bigarrée.* — 
 Cut six fillets from three young phea- 
 sants, take six smaller ones, remove the 
 skin from the former, beat them with the 
 handle of the knife, and trim them, and 
 having dissolved some butter in a toss- 
 ing-pan, put three of them in it, and 
 bread the three others, season with salt 
 and pepper } then lard three of the small 
 fillets as usual, and three with truffles, 
 lay them on a baking-pan with a little 
 glaze and melted butter, and cover with 
 a piece of buttered paper. Then take 
 the legs of three cold roast pheasants, 
 and having removed the skin, sinews, 
 and bones, mince the meat very fine, and 
 putitinto a covered saucepan; make a 
 fumé of the remainder of the pheasant; 
 when done, strain, and reduce it, add 
 three spoonsful of espagnole travailiée, 
 and reduce the whole to a’ demi-giaze ; 
 all your materials being thus prepared, 
 
 ( 395 ) 
 
 bacon on the breasts; and put into the 
 inside four or five whole truffles, andsome 
 
 PHE 
 
 fry three fillets lightly, and broil those 
 which are breaded; both sides being 
 nicely done, dish them en couronne, with 
 tongue @ l’écarlate, cut in hearts; put 
 the mince, some chopped truffles, and a 
 piece of butter into the sauce, make it 
 quite hot, (without boiling), and pour it 
 into the centre of the couronne ; fry the 
 small fillets lightly, and place them 
 over the mince, also en couronne, and 
 serve. 
 
 PHEASANT (Fillets of ) a la Ste. Méné- 
 hould.*—Having seasoned your fillets 
 with salt and pepper, dip them in melted 
 butter, and then in bread-crumbs ; take 
 care that they are well covered with the 
 latter, broil them slowly, and serve with 
 an Italienne, or tomata sauce. 
 
 Pueasant (Fillets of ) with Truffies.*#— 
 Having iarded and dressed the fillets @ 
 la chevalier (see that article), take the 
 nerve from the small fillets, make half a 
 dozen incisions in each, into which puta 
 piece of truffle, having cut some in thin 
 round slices,and divided them again into 
 halves; all the small fillets being thus 
 garnished, form them into semi-circles, 
 aud lay them, with a little salt and pep- 
 per, between two slices of bacon, set 
 them ona stove and fry them lightly; 
 drain your large fillets, glaze, and place 
 them on a dish over a sauté of truffles; 
 lay the small fillets in the centre, an 
 serve. 
 
 Purasant (Fillets of ) Sautés.*—Take 
 eight fillets, trim and put them into a 
 frying-pan with a little salt and pepper, 
 put the small fillets in also; pour over 
 them three quarters of a pound of melted 
 butter; set the pan ona brisk fire, and 
 do them on both sides, two or three mi+ 
 nutes is sufficient to do them. Dish 
 them alternately with fried bread, en 
 couronne, the small fillets in the centre 3 
 serve with espagnule mixed with afumeé 
 of game. 
 
 Pueasant Legs en Ballotine.*—Take 
 as many pheasant legs as you may want, 
 cut as much skin with them as you pos-= 
 sibly can; bone them completely, lay 
 them on a cloth, season them with salt, 
 pepper, and spices, spread over each a 
 little of the same kind of farce as you use 
 for Pheasant Galantine, draw the skin 
 over, and sew them up; place them ina 
 stewpan between slices of bacon, with 
 some good stock, half a bottle of white 
 wine, a carrot, an onion, one clove, a bay- 
 leaf, garlic, salt, and pepper; set the 
 pan on the fire for about an hour; then 
 take out the legs, lay them between two 
 dishes, with a weight over; when cold, 
 trim and stick seven or eight pieces of ~ 
 truffles in the upper side of each, heat 
 them in a:demi-glace, and dish them, 
 
PIE 
 
 en courvonne, with a purée of mushrooms 
 jn the middle. j 
 
 Pueasant Legs with Purée of Len- 
 dils.*—Cut the legs from the birds with 
 as much of the skin as you can; take out 
 the bones, in the place of which put in 
 alittle farce made of bacon pounded, 
 and mixed with sweet herbs, salt, and 
 pepper; draw the skin over, and sew it 
 up; put the legs intoa stewpan between 
 slices of bacon; add two carrois, four 
 sliced onions, two bay-leaves, two cloves, 
 some slices of veal, and a ladleful of 
 stock ; simmer them for an hour and a 
 half; then drain them, take. off the 
 thread, dish them, alternately with fried 
 bread e2 couronne, with the purée of 
 Jentils in the centre. 
 
 PICKLE for Tongues.*—To four gal- 
 lons of water, add two pounds and a half 
 of treacle, eight pounds of salt, two 
 ounces of gsaltpetre ; boil it, and skim it 
 until clear, sprinkle salt over the tongue, 
 and let it stand two days, wipe it clean 
 before you put it into the pickle, which 
 must be quite cold; boi! the pickle every 
 two or three months, adding two or three 
 handsful of salt, skimming it well. 
 
 Half the quantity is sufficient for two 
 tongues. 
 
 PIE, Anglo-Frangais.*¥—Take a deep 
 dish, line the edge with pufl-paste like 
 acommon pie; stew a quarter of a pound 
 of rice with some sugar until quite soft 
 and sweet; take a pound of ripe juicy 
 cherries, which pick and rol] in a quarter 
 of a pound of powder-sugar, and lay 
 about a quarter of them at the bottom of 
 the dish 5 cover these with a fourth part 
 of the rice, then the cherries again, and 
 soon till your materials are used, taking 
 care to keep the pie high in the middle} 
 cover it with a layer of puff-paste, which 
 wash over lightly with some white of 
 egg, and strew a little powder-sugar 
 over; put it in a moderate oven for an 
 hour and a quarter; then take it out, 
 mask the crust with anricot marmalade, 
 and a few macaroons crushed. Serve it 
 either hotor cold. 
 
 Pit (Itaised) to be served Hot.—Make 
 a stiff paste, as directed for Raised Pies, 
 which mix with warm water; when tho- 
 roughly well mixedand blended tegether, 
 roll it out tolerably thin; cut a piece out 
 for the bottom, and two for the sides, ac- 
 cording to the shape of the dish, egg the 
 edges of the parts you intend to join, and 
 
 ress them well together, so that the 
 joining may not be perceptible; shape it, 
 garnish it with leaves or festoons, ac- 
 cording to your own taste, fill it nearly 
 to the top with bran, eggit, and let it be 
 baked in a moderate oyen 3 when done ot 
 a fine light colour turn out the bran, and 
 
 (396 ) 
 
 PIE 
 
 set it ready for what you intend to putin, 
 which may be either cutlets of mutton 
 stewed with vegetables, partridges farced 
 with a brown sauce, chicken cut up wit 
 arago(it ina brown sauce, stewed carp, 
 or eels, &c. 
 
 Piz (Hot Raised) Anglo- Frangais.*-= 
 Take the fillets from four loins of mutton, 
 trim and cut them into scollops, which 
 season well with salt, pepper, and nut- 
 meg}; dissolve slowly three quarters of a 
 pound of butter, and the instant it be- 
 comes liquid put into it two spoonsful of 
 parsley, four of mushrooms, the same of 
 truffles (all shred fine), and a shalot, 
 blanched and shred also. Make a raised 
 crust of whatever form and size you please, 
 and having soaked the fillets in the butter 
 and herbs, lay them on the pie, en cow- 
 ronne ; fillupthe centre with mushrooms, 
 minced truffles, artichoke-bottoms, veal 
 or lamb sweetbreads; pour the remain- 
 der of the butter and herbs over; cover 
 them with two bay-leaves, slices of ba- 
 con, and the lid of the pie; decorate the 
 walls or sides tastefully, dorez and set it 
 in a brisk oven; when you find the top is 
 sufficiently coloured, cut it offand lay in 
 its place three or four sheets of paper, and 
 replace the pie inthe oven; an hour an 
 a half is the time it will require to bake 
 properly ; as soon as it is done, take out 
 the bay-leaves and bacon, and pour ina 
 demi-glaze of mutton mixed with an 
 essence of truffles and mushrooms and 
 the juice of a lemon ; glaze the crust, and 
 serve ee eae hot. ; 
 
 Pre (Hot Raised) & la Financiére.*¥— 
 Make a raised crust of any form you may 
 think proper; line the inside with thin 
 slices of bacon, and fill it up with beef- 
 suet chopped small; decorate the exte- 
 rior of the pie according to your fancy, 
 dorez and put it into a brisk oven for an 
 hour; then take it out, and when it is a 
 little cooled, take out all the contents, 
 half fill it with a fowl or game gzwenelle, 
 and finish it with a ragodt of lamb sweet- 
 breads, cock’s-combs, and kidneys, 
 mushrooms, truffles, artichoke- bottoms, 
 six cray-fish, and as many cray-fish tails} 
 pour in some good espagnole, worked u 
 with a fowl consommé, flavoured wit 
 truffles, some Rhenish or dry Madeira 
 wine. Glaze the pie lightly, and serve 
 it as quickly after itis baked as you can. 
 
 Pre (French) Raised, to be served 
 Cold.— Bone some chickens, partridges, 
 or pheasants, the number according to 
 the size you intend to make your pie; be 
 particularly careful that no particle of 
 bone remains, and that you do not break 
 the skin ; when the whole is boned, with 
 pepper and salt sprinkled in, fill it well 
 with the forcemeat made of chickea 
 
 
 
 
 
 ‘ 
 A 
 : 
 
 = 
 
 ea kee 
 
 , 
 

 
 PIE 
 livers (see Forcemeat for Raised Pies), 
 and lay in long slips of lean ham, truffles, 
 and fat livers; then close your chickens, 
 or whatever it may be, by drawing the 
 skin of the neck over the part that is 
 Open; raise your pie the same as in the 
 receipt for Raised Pie to be served Hot, 
 only let the crust be much thicker, and 
 secure all the joining parts ; when so far 
 done, cut some large thin slices of fat 
 bacon, lay them first at the bottom, then 
 all round the sides; make what you in- 
 tend to putin as nearly to the shape of 
 the pie as you possibly can, by filling up 
 every part, that there may be no cavity 
 under the meat; or it may occasion your 
 pie to fall or lose its shape; when all is 
 put in, cover it well over with fat bacon, 
 and lay three bay-leaves on the top; for 
 gravy, put in some liquor in which trufiles 
 have been stewed, or some good strong 
 veal or beef braize, egg the edge of the 
 pie round, and Jay on a good thick cover, 
 joining it well to the edge, that being a 
 great support to the pie; then neatly 
 trim it all round; form on the top of the 
 crust a star of leaves with a hole in the 
 centre; on the sides festoons, leaves, or 
 garlands, aceording to your own taste ; 
 egg it lightly over, and bake it in a hot 
 regularly heated oven; a small-sized pie 
 will take about four hours baking, a 
 larger pie accordingly ; take care, on first 
 putting it in, that it does not catch or 
 burn, which it is apt to do, and in that 
 case, have plenty of paper to lay over it. 
 Before the pie is quite done, set on some 
 good consommé or veal braize, and let it 
 boil till it becomes very strong, and pour 
 it into the pie as soon as it is taken out of 
 the oven, and set it to cool; if the next 
 day it should appear to have taken all the 
 gravy, more must be added. It had 
 better stand three or four days before it. 
 is served; you may, for a change, take 
 oft the cover, and in its place sprinkle 
 some clear savoryjelly on thetop. This 
 is a good dish for the side table. 
 
 Pir (Hot Raised) a la Monglas.*—Soak 
 two fine fat livers in warm water till they 
 are perfectly cleansed, then set them on 
 the fire in cold water; when near boiling 
 take out the livers, and throw them into 
 cold water again, and when cool cut 
 them into scollops, season them well, 
 and having melted a quarter of a pound 
 of butter, the same of grated bacon, a 
 dessert-spoonful of parsley, two of mush- 
 rooms, four of truffles (all shred small), a 
 small piece of shalot, blanched and 
 minced, salt and spices to your taste, 
 put the livers inio this, set it on a gentle 
 fire for ten minutes ; thenset it by, and 
 when cold, trim the pieces, take about a 
 fourth part of them, and pound them 
 
 ( 397 ) 
 
 PIE 
 with the trimmings; mix some of this 
 with an equal quantity of good fowl furce. 
 Having raised a crust in the usual way 
 (see Hot Raised Pie for Pheasants), line 
 the inside completely with the farce, lay 
 the liver in proper order in it, pour in. 
 the herbs, and place on the whole two 
 bay-leaves and slices of bacon, lay on the 
 or and finish the pie as above directed. 
 hen done, pour in a sauce made as 
 follows :—Take the pounded liver that 
 was set aside, put it into a saucepan with 
 a spoonful of espagnole, make them hot, 
 and having strained, add to them three 
 ladlesful of espagnole, worked up with a 
 fowl consommé, some Madeira wine, and 
 four fine truffles, minced ; make this very 
 hot, but do not let it boil. 
 
 Pre (Hot Raised) Russian.*—Take a 
 small salmon, and a small fat liver, cut 
 them into scollops, and simmer both 
 (but separately) in some butter, with 
 
 | shred mushrooms, truffles, parsley, and 
 
 shalot, salt, pepper, and nutmeg; mince 
 the yolks of a dozen hard eggs. Make a 
 raised crust as usual (see Hot Raised Pie 
 of Pheasant), within which puta layer of 
 rice, previously boiled in chicken broth, 
 but cold (as should be the other materials 
 also); on this lay some of the scollops of 
 salmon, on which strew part of the eggs; 
 then a layer of the liver, strew the egg, 
 then the salmon again, and so on, till 
 your pie is full; then pour in the butter 
 and herbs; cover the whole with rice, 
 and finish the pie according to the above 
 directions. 
 
 Pre, Pithiviers.*—Take eight dozen of 
 larks, and having picked and singed 
 them, split them open, take out the in- 
 testines, which (except the gizzards) mix 
 with bread-crumbs and two pounds of the 
 following farce :—Take equal quantities 
 of fillet of veal and bacon, mince these, 
 season them with pepper, salt, and 
 spices ; then pound them and the intes- 
 tines, adding occasionally small quan- 
 tities of jelly to keep it of a proper con- 
 sistence, and fill the bodies of the lurks 
 with it. Take about two pounds of paste 
 for raised crusts, raise it as usual, mak- 
 ing it either square or round, as you may 
 think proper; lay a bed of farce at tbe 
 bottcm of it, on which place the larks, 
 well-seasoned, and each wrapped in a 
 thin slice of bacon, put some butter 
 worked with flour over, cover the whole 
 with slices of bacon, two bay-leaves, and 
 the top crust; fix the edges together, 
 ornament the top and sides according to 
 your taste, dorez, and bake it for two 
 hours and a kalf, serve it cold. Wood- 
 cocks, snipes, or any other small birds, 
 may be used instead of Jars. 
 
 Pig, ae or Devonshire.*—Take a 
 
 NV 
 
PIG 
 
 few good baking apples, pare, core, and 
 slice them}; chop some onions verysmall ; 
 line a deep dish with paste, putin a layer 
 of the apples, strew a little sugar, and 
 some of the chopped onions over them; 
 season them, and lay lean mutton chops, 
 also seasoned, more onions, then the 
 apples, &c. as before, and so on till the 
 dish is quite full; cover, and bake the pie. 
 
 Pig Baked.—Lay your pig in a dish, 
 flour it well all over, then rub it over 
 with butter; butter the dish you lay it 
 in, and put it into the oven. When done 
 enough, take it out, and rub it over with 
 
 a butter cloth; then put it again into the | 
 
 oven tillitis dry, then take it out and 
 lay it in a dish; cut it up, take a little 
 veal gravy, and take off the fat in the 
 dish it was baked in, and there will be 
 some good gravy at the bottom ; put that 
 to the veal gravy, with a little bit of but- 
 ter, rolled in flour ; boil it up, and put it 
 in a dish in which the pig has been laid, 
 and put the brains with some sage into 
 the belly. Some persons like a pig to be 
 brought to table whole, in which case 
 you are only to put what sauce you like 
 into the dish. 
 
 Pic, Barbicued.—Scald, &c., a pig, of 
 about nine or ten weeks old, the same as 
 for roasting; make a stuffing with a few 
 sage-leaves, the liver of the pig, and two 
 anchovies boned, washed, and cut ex- 
 tremely small; put them into a mortar, 
 with some bread-crumbs, a quarter of a 
 pound of butter, a very little cayenne 
 pepper, and half a pint of Madeira wine; 
 beat them to a paste,.and.sew it up in 
 the pig; lay it ata good distance before 
 
 a large brisk fire ; singe it well ; put two | 
 
 bottles of Madeira wine into the drip- 
 ping-pan, and keep basting it all. the 
 time it is roasting ; when half done, put 
 two French rolls into the drippingpan ; 
 and if there is not wine enough in the 
 drippingpan, add mere: when the pig is 
 nearly done, take the rolls and sauce, 
 and put them into a saucepan, with an 
 anchovy cut small, a bunch of sweet 
 herbs, and the juice of a lemon; take up 
 the pig, send it to table with an apple in 
 its mouth, and a roll on each side ; then 
 strain the sauce over it. 
 
 ‘Some barbicue a pig of six or seven 
 weeks old, and stick it all over with 
 blanched almonds, and baste it in the 
 same manner with Madeira wine. 
 
 Pic, Collared. — Take a fine young 
 roasting pig, and as soon as it is killed, 
 dress off the hair, and draw it; wash it 
 clean ; rip it open from one end to the 
 other, and completely bone it; rub it all 
 over with pepper and salt, a little cloves 
 and mace, beaten fine, some sage leaves, 
 and sweet herbs, chopped fine, then bind 
 
 ( 398 ) 
 
 PIG 
 
 it up, Fillthe pot you mean to.boil it. in 
 with soft water, and put in a bunch of 
 sweet, herbs, some pepper-corns, Cloves, 
 mace, a handful ofsalt, anda pint oft wine 
 gar; when the liquor boils put in the pigs. 
 and let it boil till tender ; take it up, an@ 
 when. almost cold, binditover again; put, 
 it into an earthen pan, and pour the liquor, 
 that it was boiled in over it, and keep 1t 
 covered; when you want to use it, take. 
 ‘it out of the pan, untie the fillet as far as, 
 /you want to cut it, and then cut. it in, 
 slices, and lay it in your dish. Garnish 
 with parsley. ndiaiiien 
 Pia, en Galantine.°—Well scald a Dig» 
 bone and extend it on alinen cloth ; then 
 lay over it a good meat stuffing, seasoned, 
 according to taste; put over the stuffing, 
 which should be laid on about the thick- 
 ness of a crown, first a layer of ham, cut. 
 in thin slices, and. then a layer of hard, 
 eggs; cover these layers, with a. little. 
 forcemeat, roll. up the pig, being careful, 
 not to displace the Jayers, and, cover it, 
 with thin slices of fat bacon, wrapping, 
 the whole in a filtering cloth ; wind some. 
 packthread tight round it, and let it boil. 
 for three hours, in equal, quantities of, 
 stock and white wine, adding salt and 
 
 coarse pepper, some roots and onions, a. 
 large bunch of parsley, shalots, a clove of, 
 garlic, cloves, thyme, bay-leaves, and, 
 basil ; when done, leave it to.cool in the 
 stock, and serve cold ; you may add, if you 
 
 think proper, a layer of truffles. 
 
 Pie’s Harslet.—Wash and dry some. 
 livers, sweetbreads, and some iat. and 
 lean pieces of pork, beating the latter. 
 with a rolling-pin to make them tender ; 
 season with pepper, salt, and sage, anda, 
 little onion shredded fine; when mixed, 
 put all into a cawl, and fasten it tight 
 with a needle and thread, and roast it by 
 a jack, or by a string. 
 
 Or, serve in slices, with parsley, fora fry. 
 
 Serve with a sauce of port wine and 
 water, and mustard, just boiled up, and. 
 put it into a dish. ‘ 
 
 Pia Dressed like House Lamb.—Take 
 the fore-quarter of a pig, about six weeks, 
 old; skin and truss itas a fore-quarter. 
 of lamb: flour it, and sprinkle it over. 
 with a little salt, and send it to table. 
 nicely frothed. With mint sauce or salad, 
 it will eat like lamb. When it comes to, 
 table, cut off the shoulder, and squeeze 
 the juice of a Seville orange over it. The > 
 hind quarter is very good roasted in the 
 same way. ; 
 
 Pie in Jelly. —Take a pig, and cut it 
 into quarters ; put itintoa stewpan, wit 
 a pint of Rhenish wine, or Lisbon wine, 
 a quart of water, a little lemon-peel, the 
 juice of four lemons, and a few cloves ; let 
 it stew over a slow fire for two hours; 
 

 
 PTG 
 ‘after it has stewed this time, take it up, 
 Jay the pig in a dish, strain the liquor, 
 and when it is cold skim off the fat, leav- 
 ‘Ing the settling at the bottom; warm the 
 _ ‘Jelly again, and pour over the pig; serve 
 it up cold in the jelly. 
 a Pig in Jelly.—Having prepared a pig 
 as if for roasting, put it into a braising- 
 ‘pan, large enough to contain it without 
 Spoiling the shape; add four calf’s feet, | 
 gue in pieces, a knuckle of veal, some 
 Slices of beef and ham, a bunch of pars- 
 Jey, shalots, cloves, garlic, bay-leaf,. 
 thyme, nutmeg, whole pepper and salt; 
 ‘cover the pig with slices of bacon, pour 
 ‘in @ bottle of white wine, and double the. 
 Quantity of good stock, cover the pan 
 ‘quite close, and set it on the fire for an 
 ‘hour, taking care that it does net boil 
 too fast. When done, take out the pig 
 gently, put the braise in another satce- ; 
 pan, clean the braisingpan, then put a. 
 layer of fresh parsley, and some cray- 
 fish at the bottom of it, on which place 
 the pig back downwards, and keep it 
 hot. In the meantime, the braise hav- 
 ing Simmered, skim and strain it; add. 
 ‘some Slices of peeled lemon, the whites 
 and shells of eight eggs, well beaten (the 
 atter should be pounded first}, and boi! | 
 the whole till perfectly clear, and of a pro- 
 per consistence ; then strain it through 
 a napkin over the pig, soas to cover it 
 completely; when the jelly is set, dip. 
 the pan into boiling water, and turn it) 
 ‘out on a napkin folded toreceiveit. 
 Pic Olives.— Bone, and cut off the’ 
 fiead and feet of a fine pig ; take a part 
 of the flesh, and mince it with some beef 
 suet, then pound these with some bread 
 ‘crumbs, parsley, shalots, mushrooms (all 
 shred), and add some cream, a spoonful 
 of brandy, the yolks of six eggs, pepper, 
 salt, and natmeg. Cut the skin of the 
 pig into pieces, in each of which roll 
 some of the farce, tie up the olives, and 
 ‘cook them in some stock; add a glass of 
 white wine, and a few slices of peeled 
 Temon. Serve the olives with any sauce 
 you may think proper. 
 —Pia’s Pettitoes a la Ste. Ménéhould.— 
 ell clean and wash the pettitoes, then 
 line the bottom of a stewpan with an 
 onion and a carrot, cut in slices, a few 
 pepper-corns, parsley, one clove of garlic, 
 and a bay-leaf; over these lay bards of 
 fat bacon, then place the pettitoes regu- 
 larly over, then a fresh layer of bacon, 
 then pettitoes again, and bacon over 
 them; add some good beef stock, lay a 
 round paper close on the top, cover it, 
 ut them to stew between two fires very 
 gently, till thoroughly done; then take 
 hem off, and when they are cool, toss 
 them in eggs with pepper and salt; take 
 
 ( 399 ) 
 
 
 
 
 
 
 
 PYG 
 
 them, and do them over with bread 
 crumbs, lay them on paper; then dip 
 
 them in clarified butter, and do them 
 
 over with bread crumbs a second time; 
 lay them on the gridiron, and grill them 
 a fine light brown; dish them up, and 
 serve under them a good remolade sauce. 
 
 Pic, Roulades of.—Scald a fine sucking 
 pig, and having cutoff the head and feet, 
 bene and cut it into quarters; makea 
 forcemeat with grated bacon, bread- 
 crumbs, parsley, shalots, mushrooms 
 (shred small), three yolks of eggs, pep- 
 per and salt ; put some of this upon each 
 Ghartety roll them up, and tie and braise 
 them in stock and white wine... When 
 done, take them out, skim. and strain the 
 sauce, add to it.a littie cullis and lemon- 
 juice, and pour it over the rowlades. 
 
 Pig Stuffed. — After having. scalded 
 your pig, and prepared it in the usual 
 manner, make a stuffing with its liver 
 minced, some blanched bacon, a few truf- 
 fles, mushrooms, shalots, fine capers, 
 
 anchovies, fine herbs, pepper and salt, 
 
 all warmed together in a saucepan. Fill 
 the stomach of the pig with this stuffing, 
 roast it, basting it with sweet oil. Itis 
 generally served with a sauce @ orange 
 de Seville, seasoned with salt and white 
 
 pepper. 
 
 Pia, Timbale of.*—Bone and take all 
 the flesh from a nice pig, without tnjuring 
 the skin; mince the meat with truffles, 
 ham, bacon, parsley, and shalots ; when 
 minced, soak them in oil, pepper and 
 salt. Lay the skin open in a small stew- 
 pan, place the farce on it, close the skin, 
 round it and cover it with slices of bacon 5 
 fill the Saucepan with sxood stock, anda 
 pint of white wine; add sliced carrots, 
 onions, parsley, garlic, shalots, cloves,. 
 bay-leafandthyme. Let it be thoroughly 
 stewed, and serve it either hot or cold; 
 if the latter, it must be more highly sea- 
 soned, left to cool in the braise, and then 
 turned out on a folded napkin. When 
 sent to table hot, serve a sauce espagnole 
 with it. a 
 
 Pia’s Cheek to Prepare for Boiling.— 
 Take off the snout, and thoroughly clean 
 the head ; divide it, and take out the 
 eyes and brains; sprinkle the head with 
 salt, and let it strain for four and twenty 
 hours. Well salt it with common salt 
 and saltpetre, and if it is to be dressed 
 without stewing with peas, it must lay in 
 salt for eight or ten days, but if to be 
 dressed with peas, it need not lay in salt 
 for so long ; and it must be washed first, 
 aad then simmer it till tender. ; 
 
 Pre’s Hars.*— Braise your pig’s ears 
 in the same manner as_boar’s head (see 
 that article) :. when cold, mince, and put 
 Me. astewpan; take a dozen large 
 
PLG 
 
 onions, cut them in semicircles, put them 
 ‘also into a stewpan, with a dessert-spoon- 
 ful of flour; stir it well, and then add 
 half a glass of vinegar, a glass of stock, 
 salt and pepper; give the whole a few 
 boils, then pour it over the ears, fry 
 them lightly; and when done, lay them 
 on a dish, with fried bread round. 
 
 Pia’s Ears Brotled.*—Having slightly 
 salted the ears, boil them in some good 
 stock, with salt, pepper, coriander, tar- 
 ragon, streaky bacon, and halfa glass of 
 white wine; when done, split them in 
 two, towards the thick part; rub them 
 lightly with some of their own fat, bread 
 them all over, and colour them on the 
 gridiron. 
 
 Pia’s Ears (Cake of ).*— Take fifteen 
 or eighteen pigs’ ears, and having singed 
 and cleansed them thoroughly, cut them 
 in halves, and put them into a pan with 
 some sward of bacon, clear salted water, 
 juniper,coriander,bay-leaf,cloves,thyme, 
 saltpetre; cover the pan with a cloth, 
 garlic. basil, sage, and half an ounce of 
 and lay another pan on the top, leave 
 them in this for eight or ten days; then 
 drain, and put them into a braising-pan, 
 with water, a bottle of white wine, and a 
 glass of brandy, and simmer them; in 
 about five hours take them off the fire ; 
 when nearly cold, drain and arrange the 
 ears in layers, in a well-tinned mould, 
 alternately with pieces of tongue @ /’écar- 
 late ; when full, cover, and put a weight 
 on it; keep the mould as even as possi- 
 ble, let it cool, turn it out, and serve the 
 cake with jelly. , 
 
 Pia’s Kars a laLyonnaise.*—Take some 
 braised pig’s ears, and having cut them 
 into pieces, put them into a pan witha 
 few chopped onions, (previously tossed 
 up ina little butter), add a small quan- 
 tity of flour, and a glass of stock ; reduce 
 it, and serve with vinegar and lemon- 
 juice. 
 
 Pia’s Ears, with a Purée of Lentils.* 
 —Put rather more than a pint of lentils 
 into a stewpan, lay on them some pig’s 
 ears, two carrots, three onions, one of 
 them stuck with two cloves, two bay- 
 leaves, and some salt; when the ears are 
 done, take them out, and put them into 
 a saucepan with a little broth, and keep 
 them hot; put the lentils into a sieve, 
 and rub them through with a wooden 
 spoon; if the purée be too thick or dry, 
 add some stock, set it again on the fire, 
 and reduce it. Drain the ears, lay them 
 on a dish, and cover them completely 
 with the purée. Pig’s ears may be dressed 
 like this, with any other kind of purée 
 you may like better. 
 
 Pie’s Ears Stuffed and Roasted.* — 
 Make a faree of streaky bacon, veal, 
 
 { 400) 
 
 eP AG 
 
 poultry, or game, minced, sweet herbs 
 shred small, bread soaked in cream, salt 
 and spices ; with this farce stuff as many 
 half boiled pig’sears as you may require; 
 take an equal number of large slices of 
 bacon, spread a layer of the farce over 
 each, and tie an ear in everyslice ; cover 
 them well with bread crumbs, fasten 
 them on aspit, and roast them before a 
 slow fire, basting with their own gravy. 
 
 Pia’s Ears a la Venitienne.*—Boil the 
 ears in some stock, with a couple of 
 sprigs either of sage or tarragon; when 
 quite cold, rub them with lard; cover 
 them completely with bread crumbs and 
 grated Parmesan cheese, and bake them. 
 
 Pria’s Ears in Various Ways.—Rub the 
 ears daily with the following mixture: 
 salt, bay-leaves, basil, and cloves, 
 pounded together ; in four or five days 
 boil them thoroughly, either in water 
 alone, or with green or dried peas; serve 
 the ears with a purée of peas, or sauce 
 Robert. They are also sometimes cut 
 in small pieces, and broiled or fried ac- 
 cording to your taste. 
 
 Pia’s Feet and Ears Fricasseed.—If 
 they are tojbe dressed with cream, no 
 vinegar should be put into the pickle. 
 Cut the feet and ears into neat bits, and 
 boil them in a little milk ; then pour that 
 from them, and simmer in a little veal- 
 broth, with a_ bit of onion, mace, and 
 lemon-peel. Before serving, add a little 
 cream, flour, butter, and salt. 
 
 Pie’s Feet Jelly.—Clean and prepare 
 them the same as for fricasseeing, then 
 boil them in a very small quantity of 
 water till every bone can be taken out; 
 throw in a handful of chopped sage, an 
 a handful of chopped parsley, and a sea- 
 soning of pepper,. salt, and mace in fine 
 powder; simmer till the herbs are sealded, 
 then pour the whole into a melon-form, 
 
 Pia’s Feet a ia Ste. Ménéhould.* — 
 Cut some pig’s feet in halves, and hav- 
 ing tied them up, that their form may be- 
 preserved, put them into a saucepan, 
 with thyme, bay-leaf, carrots, onions, 
 cloves, parsley, scallions, a little brine, 
 half a bottle of white wine, two ladlesful 
 of broth or water, (they require a great 
 deal of liquid, as they ought to be a long 
 time on the fire); some bits of any kind 
 of meat may also be added. When the 
 feet have simmered for twenty-four 
 hofirs, leave them to cool in the liquor, 
 untie them carefully; the next day di 
 them into melted butter, season wit 
 pepper, cover completely with bread 
 crumbs, and broil them slowly. Serve - 
 them without any sauce. 
 
 Pie’s Feet and Ears Pickled.—Wash 
 the feet and ears very clean, and between 
 every foot put a bay-leaf; when they are 
 

 
 PIG 
 
 well soaked, add some cloves, mace, co- 
 riander-seed, and ginger; put a bottle 
 of white wine to three pair of feet and 
 ears, some bay-leaves, a bunch of sweet 
 herbs; let them boil getitly till they are 
 tender, then take them out of the liquor, 
 lay them in an earthen pan; when cold, 
 take off the fat, and strain the liquor over 
 them. They eat well cold, or warmed 
 in the jelly, thickened with butter rolled 
 in flour ; or take the feet and ears out of 
 the jelly, dip them in yolk of egg, and 
 then in crumbs of bread, and broil them, 
 or fry thém in butter; tay the ears in the 
 middle, and the feet round: or ragotit 
 then: 
 
 Pie’s Feet and Ears (Ragodt of ).— 
 Take them out of the pickle, split the 
 feet, dip them in egg, then in bread 
 crumbs and chopped parsley; fry them 
 in lard, drain thet § cut the ears into 
 long narrow slips, flour them, put them 
 into good gravy; add ketchup, morels, 
 and pickled mushrooms}; stew them, 
 pour them into a dish, and lay the feet 
 upon them. . 
 _Pra’s Feet and Ears Soused.—Clean 
 them, and boil them till they are tender ; 
 then split the feet, and put them and 
 the ears in salt and water. When-you 
 use them, dry them well in a cloth, dip 
 thein in batter, fry them, and send them 
 to table with melted butter in a boat. 
 They may be eaten cold, and will keep a 
 considerable time. _ 
 
 Pia’s Feet with Truffles.* — Cut the 
 feetin halves, tie and dress them as di- 
 rected for la Ste. Ménéhould, but when 
 they have simmered eight hours, remove 
 them from the fire; when about half 
 cold, take them out of the sauce, and 
 bone them; makea farce as follows :— 
 také equal portions of the white parts of 
 cold roasted fowl, crumb of bread, and 
 ready dressed calf’s udder, pound them 
 all, at first separately, and then all toge- 
 ther; mix them with three or four yolks 
 of eggs, some minced truffles, a little 
 cream, salt, pepper, and spices; these 
 being well amalgamated, add a few 
 truffles, cut inslices. Put this farce into 
 the spaces left by the bones, cover it with 
 either calf’s or pig’s caul; keep them in 
 their proper form, dip themin melted 
 buttér, and bread them. About twenty 
 minutes before serving, broil them slowly 
 on both sides. Serve them without 
 
 sauce. 
 
 P1@’sHedd Collared.—Very nicely scour 
 the héad and éars; take off the hair and 
 snout, and fake out the eyes and brain; 
 lét it lay for one night in water; then 
 drain it; salt it extremely well, with 
 common salt and saltpetre, and let it lie 
 for five days. Boil it sufficiently to take 
 
 (401 ) 
 
 PIG 
 
 out the bones; then lay it on a dresser, 
 turning the thick end of oné side of the 
 héad towards the thick end of the other, 
 to make the roil of an equal size; 
 sprinkle it well with salt and white pep- 
 per, and roll it with the ears; and, if 
 you think proper, put the pig’s feet 
 round the outside, when boned, or the 
 thin parts of a couple of cow-heels, Put 
 it into a cloth, bind with a broad tape, 
 and boil it till quite tender; then put, it 
 under a weight, and do not take off the 
 covering until it is quite cold. 
 
 Tf you wish it to be more like brawn, 
 salt it longer, and let the proportion of 
 saltpetre be greater, and put in also 
 some pieces of lean pork, and then cover 
 it with cow-heel, to look like the horn. 
 This may be kept either in or out of 
 pickle of salt. and water, boiled with 
 vinegar, Iflikely to spoil, slice and fry 
 it, either with or without batter. 
 
 Pia’s Kidnies with Champagne.* —— 
 Mince the kidnies, and put them with a 
 bit of butter; shred parsley and shalot, 
 salt, pepper and nutmeg, into a pan, toss 
 it up, aud when, lightly browned, add a 
 dessert spoonful of flour, stir it in, and 
 then pour on a glass of champagne; stir 
 all together over the fire, without letting 
 it boil. 
 
 Pie’s Liver and Brains in Caul,* — 
 Mince half a pound of pig’s liver, and 
 three quarters of a potind of fat; mix 
 them together, season with salf, pepper, 
 spices and dried herbs; take some pig’s 
 caul cut in pieces, in each of which tie 
 up a portion of the’‘above ; flatten them, 
 and broil them ona moderate fire. 
 
 Pig’s brains are dene precisely in the 
 same way. P 
 
 Pia’s Liver, Fromage of .*—Take three 
 pounds of liver, two pounds of bacon, and 
 half a pound of beef; mince them all to- 
 gether, and then add shred parsley and 
 scallions, salt, pepper, aromatic herbs, 
 and spices, pounded; lay over the bot- 
 tom of a mould or saucepan, very thin 
 slices of bacon, on which spread the 
 above faree, to about three inches in 
 thickness; puta layer of seasoned J/ar- 
 dons on this, then the farce again, and 
 80 on, alternately, till the mould is full ; 
 cover it with slices of bacon, and put it 
 in the oven; bake it for three hours. 
 When cold dip the mould in hot water, 
 which wil] enable you to turn out the 
 
 Sromage with ease; make it hot in the 
 
 bain-marie before you serve it. 
 
 Pia (Quarters of) with Peas.*—Cut 
 a delicate young pig into quarters, which 
 put into a braising panon slices of bacon, 
 with carrots, turnips, parsley, sage, bay- 
 leaf, salt, and pepper; set the pan on 
 cy tri aite when it begins to be flavours 
 
PIG 
 
 ed, pourin a pint of good stock, as much 
 white wine, and let it stew for five or 
 six hours; then take it out, and keep it 
 hot; dress some young peas in the 
 sauce, and having glazed the quarters, 
 lay them in a dish, and the peas 
 round, 
 
 Pra (Sucking).—A sucking pig is in 
 
 prime order for the spit when it is about 
 three weeks old. It loses part of its 
 goodness every hour after it is killed; if 
 not quite fresh, no art can make the 
 crackling crisp. 
 _ To be eaten in perfeetion, it should be 
 dressed the same day that it is killed ; it 
 requires very careful roasting, and should 
 not be left foran instant, The ends must 
 have much more fire than the middle; 
 for this purpose is contrived an iron to 
 hang before the middle part, called a 
 pig-iron. Roast it ata clear brisk fire, 
 at some distance. The crackling must be 
 nicely crisped, and delicately and lightly 
 browned, without being either blistered 
 or burnt. 
 
 Pra’s (Sucking) Feet.—Blanch two or 
 three sets of feet and the plucks, then 
 put the feet into half a pint of water, 
 with a couple of shalots, asmall quantity 
 of sage, and parsley chopped fine, some 
 pounded nutmeg and mace, a very little 
 of each; when the feet are three parts 
 done, and the liquor nearly reduced, 
 mince the pluck, and put it to the feet 
 with some cullis, half a table-spoonful of 
 lemon-pickle, and a_ table-spoonful of 
 white wine; season according to taste, 
 with cayenne, pepper, and salt. Stew 
 the feet till they are tender, and serve 
 with sippets of bread round them, either 
 plain or fried. 
 
 Pia (Sucking) Fillets of, en Chemise.* 
 —Take what remains from a cold roast 
 pig,and cut it into small slices; makea 
 faree of the liver, heart, and marrow of 
 the animal, some streaky bacon, bread 
 soaked in milk, and yolks of eggs, season 
 it moderately. Take some sheep’s caul, 
 cut itinto pieces the size of your hand, 
 upon each of which lay some of the farce, 
 and aslice of the pig; cover these with 
 the farce and ancther piece of caul, fix 
 the edges together with beaten egg, 
 bread and broil them slowly. 
 
 Pie (Sucking) a la Pére Douillette.— 
 Take asucking pig, cut off its head, and 
 cut the pig into four quarters, put them 
 to stew between bards of fat bacon, with 
 the head split and laid in the middle, 
 covering the whole with a good braise, 
 adding nearly half a bottle of sherry, 
 with a bay-leaf, carrots, onions, parsley, 
 asma!l piece of garlic, and some salt ; 
 let the whole stew gently between two 
 fires for the space of half an hour; then 
 
 ( 402 ) 
 
 PiC¢ 
 
 take it up, and lay it in a stewpan, with 
 a little of the braise it was stewed in, and 
 set it by the fire; pass the remainder 
 through a sieve into another stewpan ;_ 
 put this on the fire, and as soon as it 
 boils stir in five good spoonsful of plain 
 sauce; when that boils, put in some 
 truffles, mushrooms, morels, fat livers, 
 and let it boil till nearly as thick as 
 saucesin general. Having taken up the 
 stewed pig, and laid it ona dish, cut a 
 sweetbread (previously stewed) into 
 slices, and lay them round the pig, put a. 
 liaison of the yolks of two eggs, anda 
 little cream into the sauce, with the 
 other things; add the juice of half a 
 lemon, and pour the whole over the pig; 
 be careful that it is very hot, but take: 
 care that it does not boil after the eggs. 
 are putin. j 
 
 Pia (Sucking) Roasted.—A pig te roast 
 is best frorn three to four weeks old. Pre- 
 pare a stuffing with slices of bread and 
 butter, sprinkled well with chopped 
 gage, and seasoned with pepper and 
 salt, laying five or six slices one. upon 
 another, and put them into the inside of 
 the pig; skewer it well, to prevent it 
 from falling out, and then spit it, pre- 
 viously rubbing it over with sweet oil ; 
 put it down before a moderate fire to 
 roast for two hours, more or less, accord- 
 ing to its size; when thoroughly done, 
 take off the head, and split the pig 
 straight down the back (there must be a_ 
 dish under ready to receive it);then dish 
 up the two halves, and splitting the head, 
 lay half at each end of the dish, pour 
 some good strong gravy under it, and 
 serve hot. Or you may take out the stufi- 
 ing, and mix it with some melted butter, 
 and serve it as a sauce; orsausage-meat 
 may be put inside the pig, instead of the 
 bread and sage. Some persons prefer 
 having the pig baked, instead of roasted, 
 it is equally good either way. 
 
 Pre (Sucking) to Scald. — The instant 
 the pig is killed, put it fora few minutes 
 into cold water: then pound a little resin 
 extremely fine, and rub the pig all over 
 with it, and then putit, for halfa minute, 
 into a pail of scalding water; take it out, 
 lay it on a table, and pull off the hair as 
 quickly as possible; if any part does not 
 come off, put it in again. When quite 
 clean, wash it well with warm water, and 
 afterwards in two or three cold waters, 
 that no flavour of the resin may remain, 
 Take off all the feet at the first joint; 
 make a slit down the belly, and take out 
 the entrails; put the liver, heart and 
 lights to the feet. Wash the pig well in 
 cold water, dry it thoroughly, and fold 
 it in a wet cloth to keep it from the air. 
 
 Pic (Sucking) Stuffed.* — Having 
 

 
 PIG 
 
 scalded a pig, singe, and bone it to the 
 Head, which leave whole; take a pound 
 of calf’s liver, a pound of bacon, mince 
 _both these with a little sage, pounded 
 spice, aromatic herbs, salt and pepper; 
 fill the body of the pig with this; also roll 
 in i¢ some large lardons, also lard the 
 limbs and back of the pig; sew in the 
 farce, rub the whole body with lemon, 
 lay in a cloth some sage, and four bay- 
 leaves, cover the back of the pig with 
 slices of bacon, place it in the cloth, and 
 tie it up; put it into a saucepan; pour on 
 it equal quantities of good stock, and 
 white wine, and let it simmer for three 
 hours and a half over a moderate fire; 
 then take it off, and leave it in the sauce- 
 pan 3 in an hour’s time take it out, press 
 it carefully, so that the shape may not be 
 spoiled ; do not remove the cloth until 
 perfectly cold; lay a folded napkin ona 
 dish, and serve the pig on it. 
 
 Pie’s Tails a la Purée.*—Take half a 
 dozen pig’s tails, leave on the skin, and 
 cut them into pieces about eight inches 
 long; braise with some lentils, two car- 
 rots, two onions, two cloves, a bay-leaf, 
 stock, or water, and salt; when they are 
 done, finish in the same manner as pig’s 
 ears & la purée. 
 
 Pie’s Tongues Smoked. *— Take as 
 many pig’s tongues as you please, take 
 out the horny parts, scald them suftii- 
 ciently to enable you to remove the first 
 skin; put them as closely together as 
 you can, into a jar, rubbing each with 
 salt and a little saltpetre, add basil, bay- 
 leaf, thyme, and juniper berries; place 
 something heavy on the top to press 
 them down; fill all the interstices with 
 salt, and cover the jar very close, and set 
 it ina cool place. In a week’s time take 
 out the tongues, drain and tie them in 
 skins like black puddings, and smoke 
 them. 
 
 When the tongues are required for 
 table, boil them in water, with a little 
 wine, a bunch of parsley, scallions, 
 onions, thyme, bay-leaf, and basil. Serve 
 them cold. 
 
 PIGEONS.— Pigeons should be ex- 
 tremely fresh ; when so, and in good or- 
 der, they are plump and fat at the vent, 
 and their feet pliable; but whenthey are 
 stale, the vent is open, green, and 
 withered. ‘Tame pigeons are considered 
 preferable to the wild. { 
 
 Pigeons @ 7’ Aurore.*—Put into a pan 
 a good bit of butter, the juice of a lemon, 
 a bay-leaf, salt, pepper, and grated nut- 
 meg, then your pigeons; set the pan on 
 the fire, and brown the birds; then mix 
 in half a spoonful of flour, a ladleful of 
 consommeé ; boil it quickly, and add some 
 mushrooms, and an onion stuck with 
 
 a 
 
 ( 403 ) 
 
 PIG 
 
 cloves;,.in about a quarter of an hour 
 take out the birds, reduce the sauce, add 
 two eggs, take out the onion and bay- 
 leaf, and pour it over the pigeons, and 
 let them cool, and then stew them with 
 mushrooms minced and mixed with the 
 sauce; moisten the birds well with the 
 batter, and cover them with bread 
 crumbs, dip them in eggs beaten and 
 seasoned, and bread them again. Fry 
 your pigeons to a nice colour, and serve 
 with fried parsley. 
 
 Pigeons to Brotl.—When thoroughly 
 cleaned, split the backs, pepper and salt 
 them, then broil them very nicely; pour 
 over them either stewed or pickled 
 mushrooms, in melted butter, and serve 
 as hot as possible. 
 
 Prerons @ la Brunswick.*—Take half 
 a dozen small pigeons, which braise be- 
 tween slices of bacon, with a little lemon 
 juice ; roast some truffles on hot ashes, 
 and blanch whole artichoke bottoms ina 
 little stock, Make a farce with veal 
 sweetbreads, fat livers, streaked bacun, 
 breasts of fowl or game, minced, and 
 give these a few turns, with some good 
 stock, the yolks of eggs, and rich cream. 
 Puta layer of this farce ona dish, then 
 place the artichoke bottoms, in each of 
 which stick a truffle, and between each 
 a pigeon, and a slice of veal glazed on 
 the latter; cover the whole with the re- 
 mainder of the farce, and pour over it 
 some veal gravy. 
 
 Pigeons en Catsses.*—Prepare six pre- 
 viously cooked small pigeons, ina similar 
 way to quails en catsses. 
 
 Prarons @ la Casserole.*—Truss your 
 pigeons with the feet inwards, and having 
 put some butter into a stewpan, lay in 
 the pigeons, breasts downwards; as soon 
 as it is melted, season them with salt, 
 pepper, and pounded aromatic herbs; 
 set the pan ona brisk fire, turn the birds 
 every ten minutes for the space of half 
 an hour, which will be sufficient to cook 
 them; then put them ona dish. Take 
 three-fourths of the butter from the pan, 
 mix with the remainder a little flour, the 
 juice ofa lemon, or two spoonsful of vine- 
 gar and half a glass of water; boii these 
 up twice, and then pour them on the 
 birds. 
 
 Picrons ¢2 Caul.*— Take some very 
 young pigeons, and having trussed them, 
 split them down the back, and fill them 
 with a good farce; lay a thin slice of 
 bacon over each half, and wrap them in 
 a piece of caul, previously soaked in 
 warm water}; bread them, and bake ina 
 moderate oven. 
 
 Picrons @ la Charmante.—Scald half 
 a dozen small pigeons, and braise them 
 with a few slices of bacon and lemon,a 
 
PIG 
 
 bundle of herbs, a proper quantity of 
 stock, pepper and salt. In thé meéan 
 time lard three or four sweetbreads, 
 which stew slowly in a littlé broth, with 
 some thin slices of veal, a bundle of herbs, 
 two clovés, basil, and two ox three Scal- 
 lions; as s00h as they are done, skim, 
 strain, and reduce the liquor, and glaze 
 the sweetbreads with it; then lay them 
 on a dish alternately with the pigeons, 
 over which pour. a sauce made as fol- 
 lows: puta little consommé into thé pan 
 with the glaze, stir it round to gather 
 what may adhere to the bottom and sides 
 of the pan, then strain, and add more 
 pepper and salt if requisite; squeeze in 
 a little lemon-juice. Take care noné of 
 the sauce goes on the sweéetbreads, as it 
 would spoil the look of the glaze. 
 Pretons (Chartreuse of ).* —Take a 
 riumber of carrots and turnips, some of 
 which cut into pieces the size of your 
 finger, some into bits only an inch long, 
 and the remainder (and they ought to be 
 the largest) into farthings, blanch allina 
 little salt and water; then drain and 
 cook them in some consommté, blanch also 
 some French beatis, young peas, let- 
 tuces or cabbages ; when done, press out 
 the water from the latter, drain the rest, 
 and Jet them cool; then take a circular 
 mould, line it completely with a white 
 paper, well buttered; on the bottom of 
 this place a layer of the carrots and tur- 
 nips (in farthings), the beans and peas, 
 round the sides of the mould ; place first, 
 the other pieces of carrots and turnips, 
 (properly intermixed), then the lettuces 
 or cabbagés; in the centre of this put 
 three pigeons poélés, cut in pieces. 
 Make a smal! macedoine with what vege- 
 tables may remain from the above; mix 
 it with an allemande, and having reduced 
 it, pottr it over the birds, so that it will 
 fill up all the interstices and cover the 
 whole with cabbages or lettuces ; keep it 
 hot in the bain-marze ; do not turn it 
 out till the moment it should be sent to 
 table; drain off the water, and glaze it. © 
 Prarons in Chipolata.*—Having pre- 
 pared and trussed your pigeons, place 
 them in a braising-pan between slices of 
 bacon, with some ¢eal, two carrots, three 
 onions, two bay-leaves, cloves, parsley, 
 scallions, thyme, and a ladleful of stock ; 
 simmer them for an hour; then drain 
 and place them on a dish; mask witha 
 chipolata. . 
 PiGeons en Compéte.*—Truss and tie 
 into proper form, three pigeons; puta 
 piece of butter into a saucepan, add to it 
 a dessert-spoonful ‘of flour, and make a 
 youd, in which bréwn some slices of 
 streaky bacon; pour on the pigeons a 
 ladleful and a halfof water, with some 
 
 { 404 ) 
 
 PiG 
 parsley, scallions, 4 bay-leaf, mush 
 rooms, Salt, ahd. Bébbet, stir. it well ii 
 it boils, skim it, and when the pigeons 
 are three parts dotie, put in some small 
 onions, well picked, and previously done. 
 up in alittle butter and drained. Lay 
 the birds ia a dish; garnish with the 
 onions and bacon. ae | “ey 
 Prerons @ 1a Conti.*—Make a farce 
 with the white meat of fowl or game, 
 bacon, and crumb of bread pounded to- 
 gether, and mixed with yolks of eggs, 
 stuff your pigeons with this, truss, tie 
 them in slices of bacon, and roast them 
 gently ; lay toasts in the dripping-pan 
 to receive what falls from them ; serve 
 the birds on the toasts. cxlasiins tel 
 Piaroné en Coguilies.*—Take thrée or 
 four pigeons, put thém into 4 deep dish 
 with some lard, cover them close, and 
 place the dish on hof ashes; take seme 
 scollop-shells, ling them with thin slices 
 of bacon, and when the pigéons are done, 
 put one in each of the shells, and cover 
 them with puff-paste, put them intoa 
 gentle oven for a quarter of an hour. 
 Prerons @ la Crapaudine.* — Tiuss 
 your pigéons with the feét inwards, cut 
 them open from the énd of the breast to 
 the crop; but do not separate them; 
 flatten the backs, séason and broil them, 
 Boil together a dessert-spoonful of shred 
 shalots, three spoonsful of vinegar, half 
 a glass of water, salt and pares 3 pour 
 this satice over the broiled pigeons, and 
 serve them. _ ; Pike = 
 Picrons d@ la Ceuiliére.*—Put a good 
 bit of butter, the juice of a lemon, salt, 
 and pepper, into a pan, in which give 
 half a. dozen pigeons a few turns; let 
 them be browned, then put them intoa 
 stewpan between slices of bacon, with 
 the above butter, &c. arid some poé/ée, 
 set them on the fire for a quarter of an 
 hour, then drain and serve them with a 
 cray-fish betweén each over a green Hol- 
 landaise. fie sh a ae 
 Pigeons & la Fidne.—Cut some pufl- 
 paste into éight pieces, each of whic 
 press into a scallop-shell to take the 
 form, and bake them; in the mean time 
 braise four pigeons till about half done, 
 then take them out, dip each in a battate 
 and fry them of a nice colour; and the 
 paste being baked, remove them from 
 the shélls, place the pigeons into these 
 paste-shells, and cover every bird with 
 another. AP seg re 
 Prerons, Fricasseé of.*—Cut some 
 young pigeons into quarters, which 
 blanch for a quarter of an hour in warm 
 water, then dry them well, and give them 
 a few turns in some melted butter. Add 
 half a pint of good stock, a little pepper 
 and salt, and when nearly done, half 
 

 
 PIG 
 
 a glass of champagne, a few morels 
 dressed in veal gravy ; serve your fricas- 
 see very hot. 
 
 1GEONS, Fricassee of, with Blood.*— 
 Take the blood of as many pigeons as you 
 may wish to use, squeeze into it a little 
 lemon-juice, and set it aside. Prepare 
 your birds as above; when nearly done, 
 add some veal gravy, and having mixed 
 two or three yolks of eggs with the blood, 
 stir it into the fricassee a little at a time. 
 Serve very bot. 
 
 PriaEons, Fricassee of (white).—Take 
 as many pigeons as your dish will require 
 (and cut them or not according to their 
 size), put them into a stewpan with a 
 good piece of butter, a slice of ham, 
 chopped mushrooms, a bundle of sweet 
 herbs, a bay-leaf, two clovea, and thyme: 
 when they have soaked about twenty 
 minutes, add a small quantity of stock, 
 a little salt and whole pepper; set them 
 on a slow fire to simmer, reduce the 
 broth, take out the ham and herbs, make 
 a liaison with the yolks of two eggs and 
 some cream, make it quite hot without 
 boiling, add a little lemon-juice, and 
 serve. The pigeons may be garnished 
 with sweetbreads, artichoke-bottoms, &c. 
 These, however, must be scalded before 
 they are put to the fricassee. 
 
 Picrtons au Gratin. — Prepare and 
 scald three or four pigeons, a sweetbread 
 and two fat livers (also scalded), two or 
 three artichoke-bottoms parbviled, a few 
 mushrooms, a slice of ham, parsley, 
 scallions, thyme, half a clove of garlic, 
 a bay-leaf, two cloves ; fry these lightly 
 in a proper quantity of butter, then add 
 gravy, a glass of white wine, a little 
 stock, whole pepper and salt; let the 
 whole simmer slowly, and whea done, 
 skim it well ; pour half the sauce into a 
 dish that will bear the heat, and set it 
 on a brisk fire to form the gratin, then 
 put the pigeons, &c. and let it stand ; 
 squeeze a little lemon-juice into the re- 
 muinder of the sauce, and pour it over 
 the whole, and serve. 
 
 Pigeons, Hotchpoich of. — Take two 
 or three good sized pigeons, truss and boil 
 them over a slow fire in some stock with 
 carrots, parsnips, celery, small onions 
 (all previously scaided) parsley, shalots, 
 thyme, a bay-leaf, pepper and salt. 
 When done, place the pigeons in a deep 
 dish, with the roots, &c. arranged 
 around, and serve with a Spanish sauce. 
 
 Pigeons in Jelly.—Pick two very nice 
 pigeons, and make them look as well as 
 possible, by singeing, washing, and 
 cleaning the heads well. Leave the 
 heads and the feet on, but the nails must 
 be clipped close to the claws. Roast 
 them of a very nice brown, and when 
 
 ( 405 ) 
 
 PIG 
 
 done, put a little sprig of myrtle into the 
 bill of each. Have ready a savoury jelly, 
 and with it half-fill a bowl of such a size 
 as shall be proper to turn down on the 
 dish you mean it to be served in, When 
 the jelly and the birds are cold, see that 
 no gravy hangs to the birds, and then lay 
 them upside down in the jelly. Before 
 the rest of it begins to set, pour it over 
 the birds, so as to_ be three inches above 
 the feet. This should be done at least 
 four and twenty hours before serving. 
 This dish has a very handsome appear- 
 ance in the middle range of a second 
 course ; or, when served with the jelly 
 roughed large, it makes a’side or corner 
 dish, its size being then less. The head 
 should be kept up as if alive, by tying 
 the neck with some thread, and the legs 
 must be bent as if the ‘pigeon sat upon 
 them. i 
 Prarons en Macedoine.* — Having 
 thoroughly cleaned four young tame 
 pigeons, put them to soak for a whole 
 day, then beat up a pound of butter with 
 salt, pepper, and grated nutmeg, with 
 which stuff the pigeons; truss, and rub 
 them over with butter and lemon, place 
 themin astewpan between two slices of 
 bacon,add some consommé. When done, 
 drain and serve them ona macedotne of 
 vegetables. 
 Prerons Masjueraded.— Cut two or 
 three large pigeons in quarters, which 
 braise with a few slices of bacon, and 
 peeled lemon, a little consommé, sweet 
 herbs, pepper, salt, and a couple of 
 cloves ; take a large eel, and cut it into 
 as many pieces as you have quarters 5 
 split these open, take out the bone, lard 
 the outside with bacon, and boil them 
 in a little veal cullis; as soon as the fish 
 is done, reduce the cullis, and with it 
 glaze each piece of eel, and having laid 
 the quarters of pigeon on your dish, place 
 a bit of eel on every one, and serve with 
 any sauce you may think proper. 
 Pigeons with Marrow.—Truss three or 
 four large pigeons for roasting, and stuff 
 them with a farce made of beef-marrow, 
 two anchovies, shalots, parsley, tarragon- 
 leaves (all shred very small), seasoned 
 with pepper and nutmeg, and bound to- 
 gether with the yolks of two eggs. Wrap 
 the birds in slices of bacon and paper, 
 roast and serve them with a sauce made 
 as follows :—takea little cullis, a glass of 
 white wine, the same of steck, two slices 
 of peeled lemon, some bruised rocam- 
 boles, salt, and pepper; boil this for 
 twenty or thirty minutes, till of a good 
 consistence, strain, add a little butter, 
 simmer a minute or two, and then pour 
 it into the dish under the pigeons. 
 Piczons @. la Monarque.*—Take six 
 
PIG 
 
 young pigeons, as near of a size as pOSssi- 
 ble, and having peppered and trussed 
 them properly, heat three quarters of a 
 pound of butter, to which add the juice 
 of two or three lemons and a little salt; 
 put the pigeons into this, give them a few 
 turns, but be careful not to let the birds 
 take the least colour ; in a few minutes 
 take ‘them out, and having completely 
 lined a stewpan ‘with bacon, lay the 
 pigeons init (the legs towards the centre 
 of the pan), pour in the whole of the but- 
 ter, a glass of white wine, a spoonful of 
 consommé, add a seasoned bouquet; cover 
 them ‘with slices of bacon, and a round 
 of buttered paper; set them on a brisk 
 fire, which Jessen as soon as it boils, and 
 put hot ashes at the top. When suffi- 
 ciently done, drain them and put them 
 into asilver dish over a ragoit @ la Tou- 
 louse; between each bird a blanched 
 cock’s-comb, and a cray-fish, and on 
 each a veal sweetbread. 
 
 Pigeons a la Montmorence.*—Having 
 well cleaned the pigeons, fill them with 
 any good farce you think proper, wrap 
 each in bacon, place them in small moulds 
 exactly their size, cover them very close, 
 and put them in a moderate oven for three 
 hours; then take them out of the moulds, 
 pour some rich consommé over, ‘and 
 serve them very hot. 
 
 Prerons with Oniors.—Cut a dozen 
 large onions into dice, which put into a 
 stewpan with plenty of butter; set them 
 on the fire, and keep stirring till they are 
 done; when cold, mix with them the 
 yolks of three eggs, a little grated bacon, 
 two chopped anchovies, a pinch of pound- 
 ed aniseed, salt, and pepper. in the 
 
 mean time, having braised some pigeons, | 
 cover each completely with the above | 
 preparation, and then in veal eaul, which | 
 
 fix together with white of egg; roll them 
 
 pour a few drops of oil or melted butter 
 
 over, and bake them. Serve them with | 
 @ salice composed of cullis and con- | 
 
 Somme. 
 
 Prérons like Ortolans.*—Cover your 
 piso ns with small slices of bacon, placed 
 ike scales, so completely that the feet 
 can barely be seen; give them a few 
 turns in a sauce @ a/elets, and then 
 fasten them to a spit, and roast before 
 a clear fire ; a very short time is suffi- 
 cient. 
 
 Piatons en Papilictes.*—Your pigeons 
 being ready, cut off the feet, and truss 
 them with the legs inwards, split them 
 down the back, flatten and season them 
 with salt, pepper, and pounded aroma- 
 tics $ put into a saucepan a good piece of 
 butter, a quarter of a pound of grated 
 bacon, four dessert spoonsful of oi], and 
 
 ( 406 ) 
 
 
 
 PIG 
 
 the pigeons; set them on the fire fora 
 quarter of an hour, then take out the 
 pigeons, and. put to the butter three des- 
 sert spoonsful of mushrooms, ove of sha- 
 lots, and one of parsley (all shred smal!) 
 salt, and spices, give them a few turns, 
 and pour the sauce over the birds ; have 
 ready ‘some square pieces of paper, oil 
 them, and foid a half pigeon in each 
 piece; about half an hour before dinner, 
 boil them over aslow fire. Serve with 
 a clear gravy. . oat ee 
 
 Prarons, with Parmesan.—Take the 
 
 livers of as many pigeons as you intend 
 to dress, mince them with grated bacon, 
 chopped mushirooms, shalots and parsley 5 
 mix them together, stuff the birds ‘with 
 
 jt, and put them in astewpan, with somé 
 
 slices of veal; cover them with bacon; 
 adda few Spoonsful of broth; Set them 
 on aslow fire to simmer. When done, 
 take out the pigeons, and put in, a little 
 cullis; give 1ta boil, and then strain it. 
 Put some of this sauce into a dish for 
 table; grate Parmesan cheese into it, 
 and then put in the birds, set the dish on 
 hot ashes 3 pour more sauce, grate cheese 
 over, and colour it with a salamander, | 
 Prerons Pickled.—Bone them; turn 
 the inside out, and lard it. Season with 
 a little allspice and salt, in fine powder ; 
 then turn them again, and tie the neck 
 and rump with thread. Put them into 
 boiling water; let them boil a minute or 
 two to plump: after this, take them out, 
 and thoroughly dry them; then Put 
 them into a pickle, which should be made 
 of equal quantities of white wine, and 
 white wine vinegar, with white pepper 
 and allspice, sliced ginger and nutmeg, 
 and a few bay-leaves. hen it boils ups 
 put the pigeons into it. Ifthey are small, 
 a quarter of an hour will be sufficient to 
 
 : | do them}; but if they are large they will 
 in bread-crumbs, place them ona dish, | 
 
 require twenty minutes. Then take 
 them out, wipe them, and let them cool. 
 As soon as the pickle is cold, take off the 
 fat, and put them in again. Keep them 
 in a stone jar, tied down closely, so that 
 the air may be excluded. _ Saini 
 Instead of larding, put into it some 
 stuffing, made of hard yolks of éggs and 
 marrow, in equal quantities, with sweet 
 herbs, pepper, Salt, and inace.  __ 
 Piceon Pie—Chop some parsley and 
 lemon-thyme, with a few mushrooms; 
 stew these if a little butter, into whic 
 put half a dozen yoting pigeons, wit 
 pepper and salt in their insides, and their 
 ie turned ii 5 stew them for a few 
 minutes and turn them; when they be- 
 gin to fry, put in Sufficient consommé to 
 cover them, in Which let them stew till 
 they are well dane; take them from the 
 fire to cool; ii the meantime make 4 
 

 
 PIG 
 
 good puff paste, part of. which roll out, 
 and ‘place round the edge of a dish; lay 
 the pigeonsin with the yolks of four eggs, 
 boiled hard, and pour over them half of 
 the liquor they were stewed in; add a 
 little pepper and salt, then lay on the top 
 paste, trimming it neatly round, the 
 Same as you would any other pie; on 
 the top form a star of leaves, with a hole 
 in the centre; egg it tightly over, and 
 put it to bake ina moderate oven, taking 
 care that it has not too much colour; 
 when done, add to the liquor that re- 
 mained from the pigeons, a little butter 
 sauce, make it very hot, and pour it on 
 the pie. Serve it hot, either for a re- 
 move or side dish. 
 
 _Pigrens Potted.—Be very particular 
 that they are quite fresh; clean them 
 thoroughly, and season them with salt 
 and pepper lay them close together in 
 a small deep pan, for the smaller the 
 surface, and the more closely they are 
 packed, the less quantity of butter will 
 be required; cover them with butter, 
 then tie them over with very thick paper, 
 and bake them. When cold, put them to 
 dry in pots that will hold two or three in 
 each, and pour butter over them, using 
 that which was baked as part. Observe 
 that the butter should be pretty thick 
 over them, if they are done for keeping. 
 The pigeons would lie closer, and want 
 less butter, if they were boned, and put 
 into the pot in an oval form. ‘They may 
 be stuffed with a fine forcemeat made 
 with, veal, bacon, &c., and they will 
 eat.extremely well. If a high seasoning 
 is approved of, add mace, allspice, and 
 a little cayenne pepper, before baking. 
 
 Pigeons, en. Poularde.* —Choose as 
 large pigeons as you can, which fill with 
 a, good farce, mixed with rich cream; 
 truss them like fowls, lard with bacon, 
 and wrap each in caul ; fasten them ona 
 spit, and roast them; take care they are 
 not too highly coloured. Serve with any 
 sauce you please. 
 
 Pigrons, @ la Provengale.*—-Lard your 
 pigeons with pieces of anchovies; put 
 some olive oil into a pan, and when it 
 boils, give the birds a few turns in. it 
 over a slow fire, with two dozen small 
 onions, a clove of garlic, and a bunch of 
 chervil; moisten them with equal quan- 
 tities of stock and white wine, and leave 
 it to boil slowly ; when nearly done, add 
 five or six small sausages, and some 
 lemon-juice. Skim off ali the fat, and 
 serve very hot. 
 
 ‘Picrons to Roast.—Let the pigeons be 
 thoroughly cleaned, leave in the livers, 
 truss them, and puta stuffing into the 
 crops, the same as for fillet of veal; put 
 
 them. down to roast, and singe them 
 
 ( 407) 
 
 PIG 
 
 well; about a quarter of an hour will be 
 sufficient to do them; froth them with 
 butter; serve them garnished with water-. 
 cresses, good gravy under them, and 
 parsley and butter in a boat. 
 
 Picrons, with Roots.* — Braise your 
 chickens as directed for chzpolata. Serve. 
 them with glazed lettuces round, and 
 petites racines in the centre. 
 
 Picrons, Salmi of.*—Cut up three or, 
 four cold. roasted pigeons, and put them. 
 into a stewpan, with a little veal and: 
 ham, five or six carrots, and an old par- 
 tridge; let them stand on a.slow fire till 
 they stick to the pan; then moisten 
 them with Champagne, good consummé, 
 veal gravy, a.bay-leaf, salt and. pepper, 
 cover it close, and reduce it. When done 
 (and a short time is sufficient), serve it 
 very hot with truffles, morels, siiced 
 lemons, and, if you like it, a few larks. 
 
 Pierons, aw Sang.*—Take the rem-. 
 
 ‘nants of any kind of game you may have, 
 
 mince the tenderest parts with some, 
 streaky bacon, parsley, salt, spices, and. 
 
 ‘alittle lard ; line a small stewpan with 
 
 thin slices of bacon, lay the farce on this, 
 thicken it with some stock, and the 
 blood of as many pigeons as you intend. 
 to dress; when it.is of the proper consis- 
 tence, cover the pigeons with itand slices 
 of bacon; set them on the fire, and as 
 scon as they are done, dish the birds, 
 and pour the sauce over them. 
 
 Picton Soup. — Take .three plump 
 pigeons, truss them as for boiling; run, 
 a skewer through the head and neck, to- 
 keep it upright; then scald and _ boil. 
 them in broth and veal gravy, to which, 
 add roots and herbs, cut. into small 
 pieces as for potage @ la Julienne ; sea- 
 son the whole well, and stew it overa 
 slow fire. When done, pour the soup 
 into a tureen, and place the pigeons in 
 with the heads upwards, as if swimming, 
 
 Piazons Stewed,— Make a stuffing 
 with livers, parboiled and bruised, a bit 
 of butter, a few bread-crumbs, pepper, 
 salt, pounded cloves, parsley, sweet 
 herbs, chopped, and yolk of egg; fill the 
 pigeons, tie them at each end, half roast, 
 or fry them, put them into some good 
 gravy, or beef broth, with an onion stuck 
 with cloves, a bunch of sweet herbs, a 
 slice of lemon ; let them stew very gently 
 till tender ; strain the sauce, skim off the 
 fat; put to it pickled mushrooms, cay- 
 enue, foreemeat balls, hard yolks of egge. 
 The pigeons may be larded. 
 
 Piarons Stuffed.*-~Make a farce with 
 any remnants of fowl you may happen to 
 have, some veal sweetbreads, truffles 
 (all chopped small) pounded bacon, salt, 
 pepper, and yolks of eggs: fill the pigeons 
 
 ‘with this, put them into a pan in some 
 
PIG 
 
 meited butter; in a quarter of an hour 
 cover the pan close, and let them stand 
 till done, turning them occasionally. 
 
 Picrons, Timbale of.—Take as many 
 young pigeons as you intend to have ¢zm- 
 bales, and give them a few turns with 
 any materials yon please. Make a paste 
 with flour, beef suet (sliced small), yolks 
 of eggs, salt and water, keep it rather 
 firm; line your moulds (havipg buttered 
 them well) with this, and put a pigeon 
 in each, cover them with paste, and bake 
 them ; when done, make a small hole in 
 the top of every one, through which, 
 pour some veal gravy; serve them hot. 
 
 Picrons (Timbale of) au Fumet.— 
 Make a farce with the meat ofa hare or 
 rabbit that is very high; some ham, 
 calf’s udder, truffles, or mushrooms, 
 scallions, snalots(all’shred small), grated 
 bacon, spices, and yolks of eggs. Linea 
 timbale mould completely, with thin 
 slices of bacon, on which lay about three- 
 fourths of the above farce ; make a hole 
 in the centre, and pour into it a cold ra- 
 gout of pigeons, put the remainder of the 
 farce over, and cover the whole with 
 slices of bacon, and bake it. When done, 
 take off the bacon, drain away the fat, 
 and having turned it over, make a little 
 hole in the top, into which pour any 
 gauce vou may think proper, adding to it 
 a little lemon-juice, and serve. 
 
 Picrons en Tortue.* — Take half a 
 dozen very small pigeons, pick and scald 
 them; leave on the pinions, claws, and 
 heads; but cut off the bills. Take as 
 many short and very thick cucumbers, 
 make a hole in the end of each, through 
 which scoop out all the inside, and hav- 
 ing blanched them about five minutes, 
 put a pigeon into each cucumber; have 
 the head, &c. about an inch beyond the 
 cucumber, so as to resemble a turtle. 
 Have the same of slices of fillet of veal 
 (previously soaked in a marinade), on 
 each of which, place a pigeon ; put these 
 between slices of bacon on a stewpan ; 
 dilute them with veal gravy, and stew 
 them gently; when done, take them out 
 carefully, and serve on the veal. 
 
 Pigeons to Truss.—Pigeons are drawn 
 in the same manner as fowls, except that 
 the livers should be left in, as a pigeon 
 has no gall; skewer them the same as 
 fowls, fwith stuffing, as for fillet of veal, 
 put where the crop was taken out. 
 
 Prerons, @ la Venitienne.* — Choose 
 two small fat pigeons, and having trussed 
 them, tie them mto an oval form, place 
 them in a stewpan on slices of bacon, 
 with sweet herbs, morels, artichoke 
 bottoms, and sweeibreads (all minced), 
 alittle butter, equal quantities of stock 
 and white wine, veal gravy, and a small 
 
 ( 408°) 
 
 PIG 
 
 piece of garlic tied in a bit of cloth; let 
 these simmer over a slow fire till suffi- 
 ciently done; then take off all the fat, 
 and serve the pigeons with all the above 
 ingredients. 
 
 Picrons (Cutlets of) a ? Armagnac.* 
 — Take the breasts of half a dozen 
 pigeons, mince, and then pound them ; 
 pound also an equal quantity of calf’s 
 udder, and a rather less proportion of 
 panada, adding to the latter mushrooms, 
 shalots and parsley, and other herbs; 
 all being well pounded separately, beat 
 them up together, adding two eggs to 
 bind it. Butter’a baking-tin, and spread 
 the farce all over it, about an inch in 
 thickness ; when quite cold, cut it into 
 the form of cutlets, without, however, 
 detaching it from the tin, which place on 
 a stove to warm the butter. ‘Take as 
 many pinion bones as you have cutlets, 
 scrape them well, and stick one into the 
 end of each cutlet, dip them first in 
 beaten eggs, and then in bread crumbs ; 
 fry them slowly. Dish them in mzroton, 
 with fried parsley in the centre. 
 
 Picrons (Cutlets of ) a la Bourgeoise.* 
 —Divide your pigeons in halves, from 
 the neck to the rump; turn the foot 
 inwards, so that it may appear like the 
 bone of a chop; season them with salt 
 and pepper, and dip each, first in melted 
 butter, and then in bread crumbs; broil 
 them slowly, and serve them with a clear 
 gravy or shalot sauce. 
 
 Pierons (Wild) & ? Etouffade.* — 
 Take three wild pigeons, and lard with 
 bacoa, rolled in salt, pepper, parsley, 
 shalots, basil, (all shred fine), spices and 
 aromatic herbs; then put the birds into 
 a stewpan between slices of bacon; add 
 a thin one of ham, two onions stuck with 
 two cloves, a carrot sliced, a seasoned 
 bouquet, a glass of white wine, and a little 
 consommé ; let them be thoroughly done, 
 then dish them ; strain the sauce over, 
 and serve them. 
 
 Piceons (Wild) en Marinade.*—Y our © 
 pigeons being ready for dressing, cnt 
 them in halves or quarters, soak them in 
 a light marinade; when they have lain 
 in this for some time, drain, and dip 
 them in batter, fry them of a nice colour, 
 and serve them with fried parsley. 
 
 Picrons (Wild) Poélés.*—Take three 
 or four wild pigeons, truss them with 
 their feet inwards; line a stewpan with 
 slices of bacon, a thin one of ham, a sea- 
 soned bouguet, two onions stuck with 
 cloves, a carrot cut iu slices, a glass of 
 white wine, and a little consommé ; put 
 in the pigeons, cover with bacon, and set 
 the whole on a brisk fire; as soon as it 
 boils, place it in a stove with a moderate 
 fire under and over, and let them stand 
 

 
 PIN 
 
 three quarters of an hour; then drain 
 
 -and serve them with a pocvrade. 
 Pieron (Wo00d).—The wood pigeon is 
 
 large, and the flesh of a dark colour; 
 they are chosen by the same rules as the. 
 If the wood pigeon is pro- 
 
 tame pigeon. 
 ‘perly kept, and not over roasted, the 
 
 flavour is equal to teal. They should be 
 
 served with a good gravy. 
 
 PINE Apple Chips.—Pare and trim a 
 
 pine-apple, divide, and slice each half 
 into looet: a quarter of an inch thick; 
 take half the weightof the fruit in powder 
 Sugar: lay the slices in a basin, with 
 sugar strewed between ; let it stand till 
 the sugar be dissolved, then set it on a 
 moderate fire to simmer till the chips be 
 Fp clear, when set it by. The next 
 
 ay remove all the syrup froin the slices, 
 place them on glasses, and dry them in a 
 gentle oven. 
 
 Pine Apple in a Compote.—Turn off 
 the rind of a pine, cut it in slices, but not 
 too thin ; have some sugar on the fire ina 
 sSugar-pan, into which put the slices of 
 pine, and let them boil gently till the 
 syrup is tolerably thick, then take out 
 the pine, and lay it on a dish 5 mix with 
 the sugar, the juice of a couple of lemons, 
 and pour it over the pine. 
 
 Pine Apple Fromage Bavarois. * — 
 Pare, and cut a pine apple into small 
 pieces, which boil in halfa pound of clari- 
 fied sugar, and when the fruit is reduced 
 to a pulp, rub it through a sieve, add 
 the isinglass, and proceed as directed. 
 (See Fromage Bavaroise). 
 
 Pine Apple Ice.*—~ Put into a pan a 
 pound of clarified sugar, boiled to petit 
 ssé, in which jay a fine fresh pine-apple, 
 nicely trimmed; let it remain three 
 hours, then add the juice of two lemons ; 
 strain this preparation through a bolting, 
 pressing it with a wooden spoon, that 
 as much of the pulp may be rubbed 
 through with it as possible; add a glass 
 of water, and freeze as usual. (See Jce). 
 
 Pine Apple Jelly.*—Pare, and cut a 
 fine ripe pine into quarters, trim each 
 quarter of a round and long form; take a 
 pound of elarified sugar, boil it to ssé, 
 add a pint of cold water, let it boil, skim, 
 and then put in the pine; when it has 
 boiled ten minutes, take out the round 
 pieces, and put them aside, leaving the 
 rest twenty minutes longer; then strain 
 the liquor through a tammy, with the 
 juice of three lemons, (also strained), 
 and two ounces of clarified isinglass. 
 Pour some of this jelly in a mould, cut 
 the pine into small pieces, arrange them 
 on it, and when set, pour on more jelly, 
 then more pieces, and more jelly, and so 
 on, till the mould is full. 
 
 Pine Apple Jelly.—Puta pound of clari- 
 
 ( 409 ) 
 
 
 
 
 PIN 
 
 fied sugar, boiled to the smooth degree, 
 and nearlya pint of cold water together on 
 the fire; take a good ripe pine, pare off 
 the rind, cut it into four quarters, and 
 trim each quarter into round and long 
 piecea; as soon as the sugar begins to 
 boil, and has been skimmed, put in the 
 pine; when it has boiled about ten mi- 
 nutes, take out the round pieces, lay 
 them on a plate, and let the other pieces 
 remain to boil twenty minutes longer. 
 Take the rind off three lemons, squeeze 
 the juice through a silk sieve into a basin, 
 and when the pine has boiled enough, 
 pour the liquor through a sieve to it, 
 with two ounces of clarified isinglass. 
 Pat a little jelly in the mould first, then 
 cut the pieces of pine into small round 
 bits; when that is set, put more jelly, 
 then more pine, and so continue till the 
 mouid is full. 
 
 Pryr Apple Transparent Jelly.*¥—Take 
 a fine ripe, but perfectly sound pine- 
 apple, cut it into small pieces, which 
 throw into boiling syrup; when the fruit 
 has had a few boils, take it from the fire ; 
 and_as soon as it becomes cool, strain it: 
 add a sufficient quantity of caramel, to 
 give ita yellow tinge, then the juice of 
 two lemons, the isinglass, and finish as 
 usual. (See Clear Fruit Jelly). 
 
 Pint Apple (Green) Preserved.-Choose 
 a good-shaped pine, and having let itsoak 
 five or six days in salt and water, put it 
 into a saucepan with vine-leaves over and 
 under it; fill the saucepan with the salt 
 and water; and let it stand on a slow fire 
 till the fruit becomes green, then put it 
 intoa jar, and cover it with a thin cool 
 syrup. The next day, drain off the sy- 
 rup, give it a boil, and then pour it over 
 the pine-apple again, with great care; 
 leave it thus for two months, after which 
 make a rich syrup with two or three 
 pounds of sugar; addalittle ginger, boil 
 and skim it well, and when nearly cold, 
 pour itover the pine (previously drained); 
 tie the jar over tight to exclude the air. » 
 
 PINKS, Fromage Bavarois.* — Take 
 two ounces of pink flowers (the small red 
 sweet scented ones), throw them into 
 half a pound of clarified sugar (boiling) 
 with ten cloves (bruised), and a pinch of 
 cochineal ; cover the infusion, and before 
 it is quite cold, strain, and add to it six 
 drachms of clarified isinglass; stir and 
 ice itas usual; put the cream to it when 
 it begins to thicken, and finish as direct- 
 ed. (See Fromage Bavarois.) 
 
 Pinks, Ratafia of.*—Take a gailon 
 anda half of brandy, a quart of clear 
 river water, three pounds of sugar, two 
 pounds of red pink flowers, and adrachm 
 of cloves. Remove all the inferior parts 
 of we flowers, and infuse the rest with 
 
PIS” 
 
 the cloves in the brandy for two months, 
 when strain it through a linen cloth ; dis- 
 solve the sugar in the water, then mix it 
 with the brandy ; filter and bottle it. 
 
 PIPER, Baked.* — The fish, when 
 thoroughly emptied and cleaned, is stuff- 
 ed with the same ingredients, and dressed 
 like baked jack or pike. 
 
 Prirers, fo Dress. —They may be baked 
 or boiled with a pudding well seasoned. 
 Ifthey are baked, a large cupful of rich 
 broth should be put intothe dish, and 
 when done, take the broth, some essence 
 of anchovy, and a squeeze of lemon, and 
 boil them together for sauce. 
 
 Prver (Fillets of )a la Sefton.—Take 
 the flesh from a large piper, and cut into 
 slices, all the same shape ; put these into 
 a pan with clarified butter, pepper, and 
 salt; fry them lightly, and when done, 
 serve them; make a sauce as follows :— 
 put four spoonsful of the best vinegar, a 
 small quantity of tarragon, and twenty 
 peppercorns into a stewpan, set it on the 
 fire, and let it stand till reduced to a 
 fourth ; then add two spoonsful of con- 
 sommé, six of sauce tournée, and reduce 
 these also over a large fire; strain and 
 replace it; when it boils put in_ the 
 yoiks of twoeggs, a bit of butter, and stir 
 jt well ; pour this over the fillets of piper 
 when sent to table. This sauce must be 
 quite white; but if, by any chance, it 
 should be browned, add a small quantity 
 of cream. Season with salt and cayenne. 
 
 PISTACHIO Blanemange.*—Blanch 
 four ounces: of pistachios, pound them 
 with halfan ounce of preserved cedrat, 
 dilute the paste with a glass of water, 
 and then extract the milk by squeezing 
 it very tight ina napkin; mix with the 
 milk six ounces of powder-sugar, and 
 an ounce of isinglass. Takea pound of 
 sweet almonds, pound them to a fine 
 paste, which dilute with three glasses of 
 water, extract the milk as above; divide 
 this into two parts, putting to one part 
 the pistachio milk, and a small quantity 
 of spinach essence ; and tothe other, six 
 ounces of sugar dissolved in a glass of 
 warm water, and half an ounce of isin- 
 glass, and finish it according to the di- 
 rections for /’éole¢ Jelly. 
 
 Pistacuio Biscottes.*—Mix together 
 in a pan a quarter of a pound of powder- 
 sugar, the same of flour, well dried and 
 sifted, and the yolks of five eggs; beat 
 them for ten minutes, add two ounces of 
 whole pistachios, and then spread it on 
 a buttered baking-tin ten inches long 
 and five wide; lay it of an equal thick- 
 ness, strew over two ounces of pistachios, 
 eut crosswise; put this in a gentle oven 
 for forty or fifty minutes; then take it 
 out, and cutit into pieces, two inches 
 
 ( 410 ) 
 
 PIS 
 
 and three eighths long, and half an inck 
 wide; replace them in the oven to dry. 
 Almonds or filberts may be used instead. 
 
 Pistacuio Biscuits.*~—Take a pound 
 
 of pistachio nuts, two ounces of sweet al- 
 monds, the whites of sixteen, and yolks 
 of eight eggs, two ounces of flour, anda 
 pound of powder-sugar. Blanch an 
 pound the pistachios and almonds, moist- 
 ening occasionally with white of egg; 
 beat the whites and yolks separately, with 
 the latter half the sugar, and some grated 
 iemon-peel; when both are thoroughly 
 beaten join them together, beating con- 
 Stantly, and as you doso, siftover them 
 the flour and remamder of the sugar, 
 then the almonds and pistachios. Have 
 some paper,cases ready, into which pour 
 your preparation; glaze, and bake the 
 biscuits in a moderately heated oven. 
 
 Pisracnio Biscuits, Soufiées.*--Blanch 
 a quarter of a pound of pistachios, halfof 
 which cut in slices, and the other half 
 mince small. Whip the whites of three 
 eggs very firm, and then mix with them 
 the sliced pistachios and half a pound of 
 sifted sugar; bave ready a number of 
 small paper cases about an inch square ; 
 put your preparation into them, taking 
 care they are not more than half full, 
 sprinkle powder-sugar over, and as soon 
 as that is dissolved, strew the minced pis- 
 tachios, and put them in a gentle -oven, 
 and colour them of a reddish yellow. | 
 
 Pistracnio Cannellons.* -— Peel six 
 ounces of pistachios, and six bitter al- 
 monds, and pound them, with an ounce 
 of preserved cedrat, and a little white of 
 egg, to a fine paste, to which add a 
 quarter of a pound of powder-sugar to 
 make it tolerably firm. Roll this paste on 
 a sheet of paper to about the size of your 
 finger, cut it into pieces two inches long, 
 dip them into batter, and fry your caz- 
 nellons to a nice colour, drain and sprinkle 
 them with powder-sugar, and serve them. 
 
 PrsracuHio Cream au Bain-marie.*— 
 Peel a quarter of a pound of pistachios 
 pound them with an ounce of preserve 
 cedrat, and eight bitter almonds; when 
 reduced to a fine paste, put it into six 
 glasses of boiling miik; cover the infu- 
 sion, but before it is quite cold squeeze 
 the milk through a cloth. Mix ina pan 
 ten ounces of powder-sugar with aspoon- 
 ful of spinach essence strained; then add 
 a whole egg, ten yolks, and a grain ef 
 salt; pour the infusion to this, a little at 
 a time, stir it well, run it through a 
 sieve, and finish according to rule. (See 
 Cream au Bain marie.) 
 
 Pisracnio Cream Ice.*—Blanch and 
 wash half a pound of pistachios, and when 
 perfectly ury, pound them toa fine paste 
 withalittiecreamand lemon-peel; put this 
 

 
 PIS 
 
 paste into a skillet with the yolks of nine 
 eggs, and three quarters of a pound of 
 powder-sugar, stir it in well, and add, by 
 degrees, a quart of cream, and set it on 
 a slow fire to simmer gently, and when 
 sufficiently done, colour it with a little 
 spinach green; then strain it, and when 
 cold, ice it in the usual way. 
 
 Pisracuio Cream Patissiére.*—Peel a 
 - quarter of a pound of pistachios, wash, 
 and then pound them with an ounce of 
 preserved cedrat, and ten hitteralmonds; 
 with this paste mix two spoonsfuls of spi- 
 nach essence strained, six ounces of 
 powder-sugar, four of filbert, or other 
 macaroons, and thecream properly pre- 
 pared (see Cream Pétissiére); beat it all 
 up together, and finish as directed. 
 
 Pisracnio, Whipped Cream.* — Your 
 cream being whipped as usual (see Whip- 
 ped Cream), mix with it six ounces of 
 “‘powder-sugar, two spoonsful of double 
 rose or orange-flower water, dress your 
 eream in a pyramidal form, and having 
 peeled a quarter of a pound of pistachios, 
 cut them in pieces, lengthwise, and stick 
 Ln lightly on the surface of your pyra- 
 mi 
 
 - Pistacnios, Fromage Bavarois of.*— 
 Peel a quarter of a pound of pistachios, 
 and being well washed and drained, 
 pound them with an ounce of preserved 
 cedrat, or the rind of a lemon rasped on 
 sugar, and eight bitter almonds blanched ; 
 when these are reduced to a fine paste, 
 add to it two glasses of hot milk, and half 
 a pound of powder-sugar; let this stand 
 for about half an hour, then strain and 
 add to it six drachms of isinglass, and a 
 sufficient quantity of spinach essence to 
 make it of a delicate green colour; put 
 your preparation into a vessel set on ice, 
 and when it begins to thicken, mix a 
 whipped cream with it and finish it. (See 
 Fromage Bavarois.) 
 
 Pistacnios Glacées, a la Royale.*¥— 
 Pee] three ounces of pistachios, dry them 
 a little at the mouth of the oven; when 
 cold, glaze and finish them in the same 
 manner as filberts, and almonds. (See the 
 ‘yecipes.) These however should be 
 grouped in sixes and eights. 
 
 Pisracuios, Gdteau of.*—Set half a 
 
 int of milk on the fire, and mix with it 
 a sufficient quantity of flour to make it 
 the consistence of thick cream; when 
 done, add to it aquarter of a pound of 
 
 istachios, the same of sweet almonds, 
 
 oth blanched and pounded to a fine 
 paste, a pinch of dried orange-flowers, 
 three quarters of a pound of powder- 
 sugar, four whole eggs, put in one ata 
 time, the yolks of. six, and a quarter of 
 a pound of melted butter; stir all these 
 ingredients well, and having whipped the 
 
 ( All ) 
 
 PIS. 
 
 six whites, add them lightly, colour it 
 with a little spinach green, and pour the 
 whole preparation into a well buttered 
 mould; put it intoa hot oven, and bake 
 for three quarters of an hour, then draw 
 it out, turn it on a dish, and serve. 
 
 Pistacuio, small Gdteaux.* — Make 
 three quarters of a pound of puff-paste, 
 to which give ten turns, and roll it into 
 two layers, each thirteen inches long, 
 and eight wide, put one of these on a 
 baking-tin (previously wetted) spread 
 over it, of an equal thickness, a cold pis- 
 tachio cream to within three quarters of 
 an inch of the edges, moisten them, and 
 cover the cream with the other layer; 
 press the two layers together, dorez the 
 top lightly, and with the point of a knife 
 mark on it seven lines, each two anda 
 7 aa inchesapart; across these, mark 
 
 ve lines, three inches apart, which will 
 make twenty-four cakes} put it into a 
 brisk oven, but do not glaze till the un- 
 der side of the paste is ofa clear yellow. 
 When cold, divide the cakes according to 
 the lines, and trim them neatly. ‘ 
 
 If you wish tu have there géteaux still 
 more delicate, strew over them, before 
 they are baked, either almonds or filberts, 
 blanched and chopped small, and mixed 
 with sugar and white of egg. 
 
 Pistacuio Jce.*—Take three pints of 
 milk and one pint of cream, halfa pound 
 of pistachios, which blanch and pound to 
 a fine paste, adding milk ta them occa- 
 sionally to faethe their oiling; when 
 well pounded, dilute the paste with half 
 the remaining portion of the milk, and 
 squeeze it through acloth, wringing us 
 tight as possible. Put a saucepan on the 
 fire, in which isthe cream and the rest 
 of the milk, a pound of sugar and the 
 rind of a lemon grated ; stir these ingre- 
 dients over the fire till tolerably thick 3 
 then add the pistachio milk, give the 
 whole one boil, and strain it. When 
 quite cold, colour it with spinach essence, 
 and freeze itas directed. (See Jce.) 
 
 PisracHio Marchpane.*—Put a pound 
 anda half of pistachios into a mortar, 
 pound them, moistening with white of 
 egg, to a very fine paste; in the mean- 
 time clarify the same quantity of sugar, 
 boil it to petit boulé ; then take the pan 
 from the fire, put in the pistachios, stir 
 them together well, replace the pan en 
 hot ashes, continually stirring, till the 
 paste is of a proper consistence, then: 
 pour it on a slab well sprinkled with 
 sugar; a8 soon as itis cold, cut it into 
 whatever forms your fancy may dictate. 
 
 Pistacnio Meringues.*—Take a quar- 
 ter of a pound of pistachio nuts, three 
 ounces of powder-sugar, and the whites 
 of areata blanch the pistachios, and 
 
PIS 
 
 having dried them thoroughly in a steve 
 or oven, pound them with white of egg 
 to a very smooth paste. Beat up the 
 whites of eggs, add the sugar, and set 
 them on hot ashes for a short time, re- 
 moving the pan occasionally, and stirring 
 
 constantly; then add the pounded pista- | 
 | pound of drieche paste with half a glass 
 | of Madeira wine, and then stir into it 
 three ounces of powder-sugar, and two 
 ounces of dry currants: spread this pre~ — 
 
 chios, and when the whole is thoroughly 
 incorporated, put some sheets of paper 
 on tin plates, and lay the meringues with 
 a spoon, half an inch apart; sprinkle 
 very finely sifted sugar over, and bake 
 them in a cooloven; when done, raise 
 them from the paper with a knife, place 
 them on sieves in a stove, to preserve 
 them dry. 
 
 Pisracnio Petits Fours.*— Put into a 
 pan half a pound of powder-sugar, half 
 the white of a large egg, and a sufficient 
 quantity of spinach essence strained, to 
 tinge the glaze of a delicate green; add 
 a few drops of essence of lemon, and beat 
 wy the whole for a few minutes, when the 
 glaze will be tolerably firm, but smooth ; 
 roll it in slips about the thickness of a 
 little finger; cut these into dice, which 
 roll in the hollow of your hand, taking 
 care to moisten them sufficiently to 
 make their surface clear and shining; 
 place them on a sheet of thick paper, 
 
 three quarters of an inch apart, and put |} : 
 | the plaice in exactly the same manner 
 
 them in the oven. 
 
 Pistracuio Petits Pots.*—Have ready 
 ten small moulds; take a sufficient quan- 
 tity of cream to fill them, and put it 
 
 into a saucepan, with a quarter of a} 
 pound of powder-sugar; give it a boil, | 
 and then, having blanched and pounded | 
 
 a quarter of a pound of pistachios toa 
 fine paste, pour the cream on it, boil 
 
 them together once, and let them get | 
 | provement. 
 
 cold. Put four yolks, and one whole 
 
 egg into a saucepan, put the cold cream | 
 to it, mix them together, and when it | 
 
 has boiled once, pour it into the moulds, 
 which place in the dazn-mare to set. 
 Pisracuios Souflé, Francaise of.*— 
 Take half a pound of pistachios, two 
 ounces of preserved cedrat, and two 
 drachms of bitter almonds blanched; 
 
 pound these well; infuse them in nine | 
 
 glasses of boiling milk for fifteen or 
 twenty minutes, and then strain it 
 through a napkin into the usual prepara- 
 tion. Just before the whites of eggs are 
 
 put in, add to the whole a sutiicient | 
 } into a stewpan; with some Italienne, a 
 
 quantity of spinach essence, to tinge it 
 of a delicate green: finish as usual. (See 
 Soufilé Franeaise). 
 sugar only. 
 Pistacato Tourte.*—Mix the yolks of 
 four eggs with some rice-flower, dried 
 orange-flowers chopped, cream and su- 
 gar: set these on the fire, stirring con- 
 Stantly ;in half an hour take it off, add 
 
 ( 412 ) 
 
 four ounces of pounded pistachios, and 
 alittle preserved Jemon-peel ; put this 
 
 and colour it lightly in the oven. 
 
 Glaze with powder- | 
 | they have simmered an hour, dish them, 
 
 
 
 PLO 
 
 preparation into a raised rich pufi- paste, 
 
 and lay over ita kind of trejlis work, or 
 
 any other kind of ornament with paste, 
 
 Pistacnio /Vafers.* — Dilute half a 
 
 paration over a well buttered tin to the 
 thickness of half an inch, and put it ina 
 brisk oven for a quarter of an. hour; 
 when done, cut it in pieces two inches 
 square; glaze, and. cover them lightly 
 with minced pistachias. . 
 PLAICE, an excellent way to dress @ 
 
 large one.— Sprinkle it well with salt, 
 
 and keep it for four and twenty hours ; 
 
 | then wash it, and wipe it dry, do it over 
 
 with egg, and then with bread crumbs} 
 then make boiling hot some lard, with 
 two large spoonsful of vinegar; lay in 
 the fish, and fry it a fine colour, drain it 
 from the fat, and serve with fried parsley 
 and anchovy sauce. You may, if you 
 choose, instead of putting vinegar into 
 the pan previously, dip the fish in vine- 
 gar. 
 
 Puaice, with Dutch Sauce.—Prepare 
 
 as soles, with mushrooms; when well 
 drained from the liquor, lay them.on a 
 dish, and pour over them a Dutch sauce, 
 
 Puaice @ 1’ Espagnole.—Prepare it the 
 same as for Dutch sauce, only, instead 
 of pouring over it a Dutch sauce, it must 
 be a good strong sauce @ l’espagnole, with 
 more lemon-juice than usual; a few. 
 mushrooms added would be a great im- 
 
 PLOVERS, to Choose.—Choose them 
 by the hardness of the vent, which shews 
 that they are fat; and when new, they are 
 limber tooted. In other respects, chocse 
 them by the same marks as other fowls, 
 
 There are three sorts; the grey, green, 
 and bastard plover or lapwing. ; 
 
 Provers Bozled.— They should be 
 boiled in a goed celery sauce, white or 
 brown; or they may be roasted like any 
 other fowl, with good gravy in the dish. 
 
 Piovers ( Capilotade of ).*¥—Take three 
 or four cold roasied plovers, cut them in 
 halves, skin and trim them; put them 
 
 glass of white wine, and seasoning to thie 
 palate. Set them on the fire, and when 
 
 with slices of fried bread between. Skim 
 the liquor, add the juice ofa lemon, and 
 pour it over the birds. 
 
 Piovers, to Dress.— Green plovers 
 should be dressed the same as woodcocks, 
 

 
 
 
 PLU 
 
 without drawing, and served ona toast. 
 Grey plovers should be stewed.—Make 
 a forcemeat with the yolks of two hard 
 eggs bruised, some marrow cut fine, arti- 
 choke bottoms cut small, and sweet 
 herbs, seasoned with pepper, salt, and 
 nutmeg: stuff the birds, and put them 
 into a saucepan, with just a sufficient 
 quantity of good gravy to cover them, 
 one glass of white wine, and a blade of 
 mace ; cover them close, and let them 
 stew very gently till they are tender; 
 then take up the plovers, lay them ina 
 dish, keep them hot; puta piece of but- 
 ter rolied in flour, to thicken the sauce, 
 let it boil till smooth ; squeeze intv it a 
 little lemon; skim it, and pour it over 
 the plovers. 
 
 Piovers au Gratin.* — Pick, clean, 
 and singe four plovers; make a farce 
 with their intestines, (except the giz- 
 zard), minced, and mixed with half the 
 quantity of grated bacon, a little shred 
 parsley and shalots, salt and pepper, fill 
 the plovers with this; laya gratin (see 
 that article) on your dish to about the 
 thickness of an inch, place the plovers on 
 it, and fill the spaces between them with 
 the same; raise the gratin round, but 
 take care not to cover the breast with it 5 
 lay slices of bacon over the whole, and 
 set it over a moderate fire, with rather a 
 brisk one at the top; when done, drain 
 off all the fat, and serve them with an 
 Italienne. 
 
 Provers @ la Perigueux.*—Put four 
 plovers into a stewpan, with a dozen 
 whole truffles, (skinned), a douguet, some 
 basil, salt and pepper} give them a few 
 turns in a little butter, and then adda 
 glass of champagne, and six ladlesful of 
 reduced espagnole ; skim it well, and 
 
 -when done, take out the birds and 
 
 truffles, place them on a dish, the truffles 
 at the top; reduce the sauce, add the 
 juice of a lemon, and serve it. 
 
 Piovers Roasted.*—Makea farce with 
 the intestines of four plovers, as directed 
 for plovers aw gratin; stutf the birds 
 with this farce, sew it in, and fasten 
 them on skewers; cover them with slices 
 of bacon, and wrap them in paper; fix 
 the skewers to a spit, and roast the birds. 
 
 When quite done, unfasten and dish. 
 
 them. Serve with a ragoit of truffles 
 poured over them. 
 
 Piover’s Eggs.—Hoil them ten mi- 
 nutes, and serve them on a napkin either 
 hot or cold. 
 
 PLUMS, in Brandy.*—Take twelve 
 pounds of fine magnum bonum plums, 
 and three pounds of sugar; the fruit 
 should be turned in colour, but not ripe; 
 prick, and put them into a saucepan 
 with cold water, set them on the fire ; 
 
 ( 413 ) 
 
 PLU 
 
 when the water boils and the plums rise, 
 take them out carefully with a skimmer 
 and put them intoa pan of cold water ; 
 clarify and boil the sugar to petet lissé, 
 put the plums to it, and give them a 
 boil ; the two succeeding days, drain off 
 and boil the syrup, first alone, and after- 
 wards with the fruit ; the third day drain 
 the plums, and put them into bottles 5 
 then boil the syrup to da nappe, and 
 when cold, add to it three-fourths of its 
 quantity of the best brandy, stir it well, 
 strain and pour the mixture over the 
 plums. Cork the bottles tight. Green- 
 gage plums are done like apricots. (See 
 Apricots in Brandy.) : 
 
 Piums Candied.—Choose your fruit 
 of a nice shape and good size; cut them 
 in halves, Jay them on a large shallow 
 dish, strew powder-sugar over, and put 
 them into a moderate oven, tightly 
 closed ; in half an hour’s time, take them 
 out, and place the plums one by one on 
 glass plates todry. 
 
 Puums, Clear Cakes of —Filla jar with 
 the white pear plums, set it in a sauce- 
 pan of boiling water on the fire; when 
 sufficiently done, let the clear juice run 
 from it, and toevery pint of it, add an 
 equal quantity of sugar, boiled to candy 
 height ; put the juice to the syrup, set 
 it on the fire, ae keep stirring it till 
 the whole is quite hot, but not boiling ; 
 then pour it into glasses, and dry the 
 cakes in a stove. 
 
 Putum Cream.—This is made in the 
 same manner as peach-cream, and made 
 with the magnum bonum; the other 
 kinds will do, but the first-mentioned 
 is best. 
 
 Puums Fromage, Bavarvis.* — Take 
 the stones from an hundred small, or 
 thirty-six large plums, make a marma- 
 lade of them with half a pound of clari- 
 fied sugar; rub it through a fine sieve, 
 mix the isinglass in, and proceed as 
 usual. (See Fromage Bavarois.) 
 
 Puiums with Almonds, Gimbdlettes of.*— 
 These are made in the same manner 
 as other gimblettes ; (See Peach Gim- 
 blettes), only that plum-marmalade and 
 sweet almonds, blanched, are used in- 
 stead of peach-marmaiadeand pistachios. 
 
 Piums in Jelly —When the plums are 
 preserved in their first sugar, drain and 
 strain the syrup through a jelly-bag. 
 Take some ripe plums and codlins, put 
 them into a saucepan with as much 
 water as will cover them; set them on 
 the fire, and when quite soft, press out 
 the juice and strain it, and for every 
 pint of juice, boil a pound of sugar to 
 soufié ; boil the juice a littie, then add 
 the syrup, and plums, and boil all to- 
 ashore, Take it off, and when it has 
 
PLU 
 settled a little, skim and pour it into 
 glasses. A little scraped ginger, soaked 
 in water for two or three days, and 
 boiled with the above, imparts a fine fla- 
 vour to the jelly. 
 
 Piums,. Marmalade of.* — Take six 
 pounds of plums, and four pounds of 
 sugar; stone, and put the fruit into a 
 cullender, beat it through with a wooden 
 pestle into a preserving-pan, which set 
 on the fire, to dry the pulp, stirring it 
 constantly. In the mean time, clarify 
 and boil the sugar to petit cassé, then 
 mix it with the fruit (still on the fire), 
 stir it till the whole is of the consistence 
 of jelly, then take it off; and pour the 
 marmalade into pots. 
 
 If the plums are not quite ripe, they 
 must be boiled once or twice before they 
 are pressed through the cullender. Some 
 of the kernels may be added, if ap- 
 proved; they should be pounded before 
 putting in the marmalade. 
 
 Puiums (to pickle like Olives.)—Take 
 the plums before they are quite ripe, and 
 put them into a saucepan with white wine 
 vinegar, salt; water-fennel seed, and dill, 
 as much of each as will impart a flavour 
 to the pickle ; when it boils put in the 
 plums, let it boil again, then take it off; 
 let it stand till cold, then put them into 
 jars. 
 
 Pium- Buds to Pickle:—Gather some 
 plum: buds, and put them into boiling salt 
 and water; when they have boiled, before 
 they are tender, take them out, drain the 
 water from them, when cold add some 
 white-wihe vinegar, two or three blades 
 of mace, and a little whole pepper; put 
 these into the pickle and leave it; in about 
 eight or nine days, boil them again a 
 few times, taking care not to let them 
 get soft; when cold, put the whule into 
 jars, and tie them down. 
 
 Puums Preserved (Dry).—Gather the 
 plums when full grown and just turning 
 colour, prick and put them into a sauce- 
 pan of cold water, set them on the fire 
 until the water is on the point of boiling ; 
 then take them out, drain and boil them 
 well in some clarified sugar, let them 
 settle, and then boil them again ; if they 
 shrink and will not take the sugar, prick 
 
 give them another boil, skim and set 
 them by: the next day, add some more 
 
 sugar, boiled to sowflé, to the fruit, and | 
 
 syrup, then do them together; place 
 them in a stove till next day, when drain 
 the plums from the syrup, sprinkle a 
 little powder-sugar over, and dry them 
 in a stove. 
 
 ‘Piums, Preserved Liquid.*— Gather 
 
 the plums green, firm, and when the | 
 
 stone may be extracted with ease, cut 
 
 ( 414 ) 
 
 
 
 PO! 
 
 the stalks close, and prick the fruit in 
 several places, especially round the stalk 5 
 then place them ina saucepan of water 
 over the fire, and as soon as the water 1s 
 
 ready to boil, take the saucepan front 
 the fire ; in four-and-twenty hours, re- 
 
 place the plums in the same water on @ 
 gentle fire, with a small quantity of ver 
 juice to preserve their colour. Keep the 
 
 water hot, without allowing it to boil, for 
 
 three hours, stirring it occasionally 5 
 when the fruit is perfectly green, In- 
 crease the heat till the plums rise to thé 
 surface, when they must be taken oué 
 and thrown into cold water, which 
 change frequently till the plums are per- 
 fectly cold, then drain them. Put the 
 fruit in some sugar boiled to la nappes 
 boil them up a few times, adding a little 
 water ; skim, and then pour the whole 
 into a pan; the next two days, drain off 
 the syrup, and increase the degree of 
 boiling each day ; the third and fourth 
 days, boil the fruit with the syrup, keep= 
 ing them covered, and increasing the 
 degree, until the last time, it reaches to 
 perlé, Put the preserve into pots, and 
 place them for two days in a stove. ots 
 
 The same fruit may be preserved dry 
 also. The operation is the same,’ but 
 the syrup is drained off, and the plums 
 laid on tin plates before they are put into 
 the stove. 
 
 Pium Pudding.*—Cut the crumb of a 
 penny leaf into slices, pour over them a 
 sufficient quantity of boiling milk to 
 soak them; when quite soft, beat the 
 bread up with half a pound of clarified 
 suet, half a pound of raisins stoned, half 
 a pound of currants, sugar to the taste, 
 five eggs, well beaten, candied-orange, 
 lemon, and citron, and a few bitter al- 
 monds, pounded ; mix the. ingredients 
 thoroughly, adda cup of brandy, pour it 
 into a dish, and bake it. \ When done, 
 turn it out, and strew powder-sugar 
 over. if 
 
 These ingredients make as good a puds 
 ding, boiled. Take care to flour well 
 the cloth, or raould, used for this pure 
 pose. Few things require more boiling 
 than a plum-pudding ; be careful, there- 
 
 t | fore, to let it be sufficiently done. 
 them as they lay in the pan, and then | 
 
 POELEE.*—Take twe pounds of veal, 
 
 | two pounds of bacen, two large carrote, 
 
 and three onions; cut all these into dice, 
 and put them into a stewpan, with a 
 pound of butter, the juice of three or 
 four lemons, four cloves, two bay-leaves, 
 bruised, alittle thyme, salt, and pepper ; 
 set it over a good fire, and when pretty 
 wel] reduced, add a ladleful of pot set- 
 tlings ; as soon as the whole is about half 
 done, take it off, and set it by for use. 
 POIVRADE.*—Put into a stewpan a 
 

 
 POR 
 
 large bunch of parsley-leaves, some scal- 
 lions, two bay-leaves, a little thyme, a 
 dessert spoonful of fine white pepper, a 
 glass of vinegar, anda small quantity of 
 
 butter ; set the pan on the fire, and re- | 
 
 duce the whole till nearly all gone, when 
 add two ladlesful of espagnole, and one 
 of stock; reduce these again to the 
 proper consistence, and strain it for use. 
 
 POMEGRANATE Clear Cakes.— 
 Pare some good boiling apples, and put 
 them into a saucepan withas much water 
 as will cover them, set them on the fire, 
 and when perfectly soft, press the pulp 
 through a sieve, and then strain it. Boil 
 this jelly with the juice of two or three 
 pomegranates, that of one orange, an 
 one lemon, and the rind of each grated ; 
 strain it again, and to every pound of 
 jelly add a pound and a quarter of fine 
 sugar, hailed: till it cracks, colour it with 
 cochineal; pour it into glasses (taking 
 otf the scum before it becomes cold). 
 Set them in a stove, and when the 
 top is dry, turn them out, and put them 
 to dry again ; then cut them into what- 
 ever forms you please, put them into the 
 stove or oven to harden, then lay them on 
 sieves, and when thoroughly dry, place 
 them in boxes with paper between. As 
 they are apt to become moist, they 
 should be looked at frequently. 
 
 PomEeGRranaTes, Transparent Jelly of.* 
 —Take the seeds from five very fine 
 pomegranates, from which extract the 
 juice by pressing it hard through a horse- 
 hair sieve; filter this juice and mix it 
 with some syrup tinged of a rose colour, 
 with a little cochineal ; add the isinglaes 
 to this, and finish as usual. (See Clear 
 Fruit Jeily.) 
 
 PomeeRranaTeEs, Syrup of.*—Take five 
 very ripe large pomegranates, extract 
 the seeds (which must be very red); 
 crush, and put them into a skillet, with 
 half a pint of water; set them on the 
 fire till soft, and then squeeze the juice 
 
 ‘through a new coarse cloth; clarify a 
 
 pound and half of sugar, and boil it to 
 soufié, then add the juice, boil them 
 together to the usual consistence of 
 syrups. It must not be bottled until 
 quite cold. This: number of pomegra- 
 nates will yield a quart of syrup.. 
 
 Pork to Chovse.—If the pork is fresh, 
 the flesh appears cool and smooth; if 
 tainted, it is clammy; the knuckle in 
 general is affected first. There is a kind 
 of pork called measly; when in this 
 state it is extremely unwholesome to eat j 
 but you may easily discover when it is 
 measly, the fat being impregnated with 
 small kernels. If the rind is tough, 
 thick, and cannot easily be impressed by 
 the finger, it is old. Pork fed at still- 
 
 ( 415 ) 
 
 POR 
 
 houses does not answer for curing any 
 way, the fat being spongy. Dairy fed 
 pork is the best. The prime season for 
 pork is from Michaelmas to Mareh. 
 
 Bacon-hogs and porkers are cut up 
 differently. Hogs are kept to a larger 
 size; the chine (or back bone) should be 
 cut down on each side, the whole length, 
 and is either boiled or roasted ; the chine 
 is considered the prime part. 
 
 The sides of the hog are made into 
 bacon, and the inside is cut out with very 
 little meat to the bones There is a large 
 spare-rib on each side, which is generally 
 divided into two, one sweet bone, and 
 one blade bone. The bacon is the whole 
 outside, and contains a fore-leg and a 
 ham}; the latter is the hind-leg, but if 
 left with the bacon it is called a gammon. 
 There are also the griskins. Hog’s lard 
 is the inner fat of the bacon-hog. 
 
 Pickled pork is made of the flesh of 
 hog, as well as bacon. ; 
 
 Porkers are not so old as hogs; their 
 flesh is whiter and less rich, but not 
 equally tender. It is divided into four 
 quarters. The fore-quarter consists of 
 the spring, or fore-leg, the fore-loin, or 
 neck, the spare-rib and griskin. The 
 hind consists of the leg and loin. 
 
 A variety of nice dishes may be made 
 of the feet of pork ; they should be cut off 
 before the legs are cured. The same 
 may be observed with the ears. 
 
 The bacon-hog is sometimes scalded 
 to take off the hair, and is sometimes 
 singed. The porker is always sealded. 
 
 Pork, Blade Bone of.—It should be 
 broiled, and when nearly done, peppered 
 and salted. Put to it a piece of butter, 
 and a tea-spoonful of mustard, and serve 
 it very hot. 
 
 The blade bone is taken from the 
 bacon hog; the less meat leit on it, in 
 moderation, the better. 
 
 Pork Cheese.* — Take a pig’s head, 
 and having boned it, cut al] the meat 
 into rather thick slices; do the same 
 with the ears; separate the fat from the 
 lean, and mix the whole with bay-leaf, 
 thyme, basil, sage, parsley (all shred 
 fine), salt, pepper, nutmeg, and other 
 spices, the peel and juice of a lemon ; lay 
 the skin of the head open over a salad- 
 bowl; arrange the pieces in it, inter- 
 mixing with them a little leaf, tongue, 
 a@ Vécarlate, and truffies; when all are 
 put in, wrap the skin round them ; sew 
 it up very tight, and dress it as directed 
 for hog’s head ; when sufflicientiy done, 
 take it from the fire, and whilst warm, 
 put it in a mould to give it any shape 
 you may desire. 
 
 Pork Cheese (Italian).* — Pound a 
 pig’s liver, with two third’s bacon, and 
 
POR 
 
 one third leaf; when they are thoroughly 
 incorporated, add to them shred thyme, 
 sage, basil, bay-leaf, parsley, coriander, 
 spices, anise (pounded), grated nutmey, 
 sait and pepper. Line a mould with caul, 
 into which put the above preparation ; 
 cover it with thin slices of bacon, anc 
 bake it. _When done, leave it to cool in 
 the mould. . 
 
 Porx Chitterlings.*—Take the fat guts 
 of a pig, wash and cut them into such 
 lengths as yon may desire, and then put 
 them into vinegarand water, with thyme, 
 bay-leaf, and basil, for twelve hours; after 
 which, chop up a part of the above, some 
 fresh pork, and leaf; and season them 
 with salt, pepper, four kinds of spices, 
 and a little anise in powder; put these 
 into the remaining guts, so as to fill them 
 about two thirds, tie them up, and boil 
 them in equal quantities of water and 
 milk, to which add salt, thyme, basil, 
 and bay-leaf. When done, leave them 
 to cool in the liquor; they must be 
 broiled before they are sent to table. 
 
 Pork, Fritters.* — Are made in the 
 same manner as veal fritters; the pig’s 
 fry make the best. They should be fried 
 in olive oil; and made of a lighter colour 
 than other fritters. 
 
 Pork Griskin. — Pork griskin is in 
 general extremely hard; the best way to 
 prevent this is by putting it into a suffi- 
 cient quantity of cold water to cover it, 
 and let it boil up; then instantly take it 
 off, and put it into a Dutch oven; it will 
 be done in afew minutes. It should be 
 rubbed all over with butter, and then 
 floured before it is put to the fire. 
 
 Pork (Hashed) and Onions.*-—Cut a 
 cold roasted chine of pork into small 
 slices; clear away all the skin, and take 
 fifteen large onions, cut them in halves; 
 take the hearts, and cut them into half 
 rings; fry them lightly; drain and put 
 them into a stewpan, with two spoonsful 
 of consommé ; when reduced to a glaze, 
 add the meat, and four spoonsful of 
 espagnole. Make it hot, without boiling ; 
 put in some butter, and serve it. 
 
 Pork, to Pickle.—The quantities must 
 be proportioned to the middlings of a 
 pretty large hog, the hams and shoulders 
 being taken off. 
 
 Mix, and pound fine, four ounces of 
 saltpetre, a pound of coarse sugar, an 
 ounce of sal-prunel, and a little common 
 salt; sprinkle the pork with salt, and 
 drain it for twenty-four hours; then rub 
 with the above ingredients ; pack the 
 pieces tight in a small deep tub, filling 
 up the spaces with common salt. Place 
 large pebbles on the pork, to prevent it 
 from swimming in the pickle, which the 
 
 ( 416 ) 
 
 POR 
 
 salt will produce. If kept from the air 
 it will continue good for two years. 
 
 Pork, Pickled.*—Take the breast or 
 belly parts of a pig; cut it in pieces, each 
 of which rub well with fine salt anda 
 little saltpetre ; put them one on another 
 
 into a jar, as close as possible ; fil) up all 
 
 the interstices with salt; cover the jar 
 with a cloth, and close the jar tight. 
 Leave the pork thus for a week or ten 
 days, and then they may be served as 
 you please. ; 
 
 Porx Pie.—Cut into chops a piece of 
 loin of pork, with the rind and part of 
 the under bone cut off; season them 
 with pepper and salt, cover them with 
 puff paste, bake the pie, and when ready 
 to be served, put in some cullis, with the 
 essence of two onions, and a little mus- 
 tard mixed with it. 
 
 Pork Pie.—Make a short paste the 
 same as for tarts; butter a large deep 
 copper mould (or a stewpan will do), 
 rourd the bottom and sides, place the 
 paste tolerably thick, and having stewed 
 the pork with pepper and salt, and a little 
 grated nutmeg, place it in the crust with 
 the gravy over it; cover it in with a good 
 crust on the top, garnish it over with 
 leaves, egg it, and bake it in a moderate 
 oven ; when done, take it out, letting it 
 stand in the mould till cold; and having 
 stewed some odd bits of pork, or bones, 
 for gravy, reduce it till it becomes tole- 
 rably strong, turn the pie out of the 
 mould, and pour in the gravy, If you 
 should not happen to have any bits of 
 pork, beef will do to make the gravy ; it 
 must not be cut till thoroughly cold; the 
 odd pieces near the spare-rib, the kid- 
 neys, &c. will do very well for this pie; 
 the less bone, the better it will cut. 
 
 Pork (Cheshire) Pie.—Skin a loin of 
 pork, cut it into steaks; season it with 
 salt, nutmeg, and pepper; make a good 
 crust; es into the dish first a layer of 
 pork, then a layer of pippins, pared and 
 cored, and a little sugar, sufficient to 
 sweeten the pie, and then a layer of pork; 
 put in half a pint of white wine, some 
 butter on the top, and close your pie ; if 
 it is a large one, it will require a pint of 
 wine. 
 
 Pork Potted.—Cut the meat from a 
 leg of pork into pieces, pound it very well 
 in a mortar, season it well with salt and 
 pepper; then mix the meat with rose- 
 mary and sage, shred small; put it into 
 a pot to bake witha pound of butter: 
 when it comes out of the oven, drain it 
 from the gravy, and press it down close 
 inadry pot. Then having skimmed off 
 all the butter from your gravy, clarify as 
 much more butter as will cover the meat 
 

 
 POR 
 
 an inch ‘thick in the pot; cover the pot 
 with wet paper, and set it in a cool place. 
 
 Pork, with Salt.*—Take any joint of 
 fresh killed pork you like, sprinkle it 
 with coarse salt and spices; the next 
 day spit, and roast it, basting with its own 
 gravy; take care that it is thoroughly 
 done. Serve with whatever sauce or 
 garnish you please. Some persons lard 
 it with green sage before it is roasted. 
 
 Pork (fresh) Sauce.*—Cuttwo or three 
 good-sized onions into slices, and fry 
 them lightly in oil; thenadd two spoons- 
 ful of cullis, a little broth, a few mush- 
 rooms, chopped, a clove of garlic, vine- 
 gar and spice. Let it boil half an hour, 
 reduce to a proper consistence, skim and 
 Strain it. 
 
 Pork Sausages.—Take two pounds of 
 lean pork, three pounds of chine fat, free 
 from skin, some sage leaves, chopped 
 fine, pounded cloves, pepper and salt; 
 
 eat it fine, and either press it into pots, 
 and roll it when it is used, or put it into 
 skins. 
 
 Pork Sausages.*—Take one third fat, 
 and two thirds lean fresh pork, chop it 
 weil, but not too fine; season with salt, 
 pepper and spices, and put it into a pan, 
 which set on hot ashes for half an hour ; 
 clean the guts thoroughly (they may be 
 of any animal), tie one end, and fill them 
 with the above, gradually, pressing them 
 gently that the meat may descend to the 
 bottom; divide, and tie them in what 
 lengths you please. 
 
 Pork Sausages.—Take pork in which 
 there is more fat than lean, mince it with 
 parsley and young onions, and season 
 with salt and fine spices; put the whole 
 into the gut of a calf or pig, tie the sau- 
 sages of a proper length, and broil them ; 
 you may give themany flavour you think 
 proper, with truffles, shalots, &c. If 
 with truffles, mince them with the meat 
 accorditg to the quantity you choose ; if 
 with shalots, you must use very little, 
 for fear the taste should predominate too 
 much. Flat sausages are meade in the 
 same manner, with this difference, that 
 the meatis putintoa pig’s maw. Some 
 persons add a glass of white wine to the 
 psausaze meat when mixing. 
 
 Pork Sausages.—Take eight pounds of 
 lean pork, free from gristle and skin; 
 shred and chop it very fine, then chop 
 four pounds of beef suet, and four pounds 
 of pork fat, shred extremely fine, and a 
 good handful of sage; spreadthe meat 
 out upon a large dish, and shake sage 
 over it; grate in two nutmegs, add a 
 spoonful of salt, and about three spoons- 
 ful of sweet herbs, very finely chopped; 
 shake over it the pork fat and the suet, 
 then mix all well together; pot it close 
 
 ( 417) 
 
 POR 
 
 down with paper over it. It will be much’ 
 better for letting it stand a day or two. 
 When you wish to make them up, roll 
 them up about the size of a sausage, 
 dip them in egg, and then roll them 
 in flour; have some butter on the fire, 
 and when very hort, put them in, shaking 
 them about nearly the whole time, till 
 they are done of a fine colour ; then serve 
 them hot to table. If you choose you 
 may put them into skins, taking care. 
 that they are very clean, filling them: 
 very gently with a funnel, otherwise 
 they may stand a chance of being broken} 
 these are best for garnishing a turkey. 
 
 Pork Sausage to Eat Cold.— Season 
 fat and lean pork with salt, saltpetre, 
 black pepper, and allspice, all in fine 
 powder, and rub intothe meat; the sixth 
 day cut it small, and mix with it some 
 shred shalots, or garlic, as fine as pos- 
 sible. Have ready an ox gut, that has 
 been scoured, salted, and well soaked, 
 and fill it with the above stufling; tie up 
 the ends, and hang it up to smoke, the 
 same as a ham, first wrapping it in a fold 
 or two of muslin. It must be high dried. 
 Some persons eat it without boiling, 
 others prefer it boiled. ‘The skin should 
 be tied in several places, so as to make 
 each link about eight or nine inches long. 
 
 Pork, Spring or Forehand.—TYake out 
 the bone; then sprinkle over the inside 
 some salt, pepper, and. sage, dried ; but 
 first warm a little butter to baste; then 
 flour it, roll it up tightly, and tie it;: 
 then roast it by a hanging jack. It will 
 take about two hours to roast. 
 
 Pork, Chine of.*—Cut this piece as 
 square as possible, and leave the fat on 
 it an inch thick, score it, and skewer it 
 into proper form, roast it for two hours ; 
 serve it with tomata, piquante, or Robert 
 sauce. 
 
 Pork (Chine of) Roasted.—If{ parted 
 down the back-bone, so as to have but 
 one side, it will take two hours to roast 
 before a good fire; but if not parted it 
 will take three hours. 
 
 Chines are usually salted and boiled. 
 
 Porx (Chine of) Stuffed. — Take a 
 chine of pork that has hung four or five 
 days; cut some holes in the lean, and 
 stuff it with a little of the leaf fat, chop- 
 ped extremely smal], some parsley, 
 thyme, a small quantity of sage, and 
 shalots, cut very fine, seasoned with pep- 
 per, salt, and nutmeg ; it should be stuff- 
 ed pretty thick, and served with good 
 gravy in the dish. Apple sauce, and 
 potatoes should be served with it. 
 
 Pork Chops, Brotled.—Broil them in 
 the same manner as mutton chops, but 
 they require more doing. Put a little 
 good gravy to them, and strew over a 
 
POR 
 
 little sage, shred very fine, which very 
 much improves the flavour. 
 
 Pork Chops en Ragoidt.*—Cut a loin 
 or neck of fresh pork into chops, and 
 stew them with a little stock, a bunch of 
 herbs, pepper, and salt; have ready a 
 veal sweetbread, parboiled, and cut 
 into large dice; put it into a stewpan 
 with some mushrooms, the livers of any 
 kind of poultry, and a small quantity of 
 butter, set it on the fire with some flour, 
 a glass of white wine, a little gravy, and 
 a little stock ; add salt and coarse pep- 
 per, a bunch of parsley and green onions, 
 a clove of garlic, and two cloves: let the 
 whole boil, and reduce to a thick sauce, 
 and serve it over the chops 3 or you may 
 dress the chops in the same manner as 
 the ragofit, and when rather more 
 than half done, add the sweetbread, 
 livers, and mushrooms. 
 
 Pork Cutlets.—Take a loin of pork 
 and skin it, then divide it into cutlets; 
 strew over them some parsley and 
 thyme, cut small, with pepper, salt, 
 and grated bread; broil them of a fine 
 brown; have ready some good gravy, 
 @ spoonful of ready-made mustard, two 
 shalots shred small; boil all these to- 
 gether over the fire, thickened with a 
 piece of butter rolled in flour; if agree- 
 able, add a little vinegar. Serve the 
 cutlets in a hot dish, with the sauce 
 poured over them. 
 
 Pork Cutlets, Brotled.—Cut the pork 
 chops the same as veal cutlets, leaving a 
 little fat on them; beat them to flatten 
 them into a good shape ; broil them, and 
 when thoroughly done, serve with a 
 sauce Robert, or gherkins. 
 
 Pork Cutlets, with Red or White Cab- 
 buge.—Take a back piece of pork, cut it 
 into cutlets, beat and trim them, season 
 with pepper and salt, gently broil them 
 till done ; they must be of a nice light 
 brown colour. Serve them on red or 
 white cabhage, stewed. 
 
 Pork (Fillet of) Roasted. — Take a 
 piece of back pork, cut the chine bone 
 from the under part, and let it lay ina 
 marinade all night ; when to be roasted, 
 run a lark-spit through, tie it on another 
 spit, cover it with paper, and roast it 
 gently ; and when to be served up, if not 
 coloured enough, glaze it Lightly, and 
 serve it with a sauce Robert under- 
 neath. 
 
 Pork Loin and Neck.—They should 
 be roasted. With a sharp penknife cut 
 the skin of the loin acruss, at the dis- 
 tance of half an inch. 
 
 Pork (Neck of) Rolled.—Take aneck 
 of pork and remove out allthe bones; put 
 a forcemeat of chopped sage, a very few 
 bread-crumbs, salt, pepper, and a few 
 
 ( 418 ) 
 
 POR 
 
 berries of allspice, over the inside; then 
 
 roll the meat as tight as you can, and let 
 it roast slowly, placing it at first a good 
 distance from the fire. 
 
 Pork (Leg of) Barbicued.—Put a leg 
 of pork before the fire to roast, put a 
 
 good deal of red wine iuto the dripping- 
 pan, and baste it well all the time it is 
 
 roasting; if there is not enough port in 
 
 at first, add more; it will take about three 
 pints ; cut the skin from the bottom of 
 the shank in rows of an inch broad; raise 
 every other row, and roll it tothe sh 
 
 have ready a pint of strong gravy, and 
 add to ita, pint of red wine, a couple of 
 anchovies, a bundle of sweet herbs, the 
 
 yolks of four eggs boiled hardand pound-- 
 ed fine, with a quarter of a pound of but-- 
 
 ter, the juice of a lemon, and two spoons- 
 ful of ketchup; let the gravy and wine 
 be well boiled together, and the anchovy 
 with it; strain these off, and add the 
 other ingredients; let them boil a few 
 
 minutes; froth the pork, take it up, pour: 
 
 part of the sauce over it, and put the 
 rest into a boat. 
 
 Pork, Leg of Botiled.—Take a leg of 
 pork that has been in salt eight or ten 
 Jays; when it is to be dressed, weigh it; 
 let itsoak for half an hour in cold water 
 to make it white; allow a quarter of an 
 
 hour for every pound, and half an hour 
 
 over, from the time it boils up; as soon 
 
 as it boils, skim it, and so continue. 
 
 Allow water enough. It should be boiled 
 
 in a cloth, nicely floured, this adds much- 
 
 to the delicacy of its appearance. The 
 ork should be small, and of a fine grain. 
 Serve peas pudding and turnips with 
 lt. 
 
 Pork (Leg of) Brotled.—Skin part of 
 the fillet, cut it into thin slices, hack it 
 on the back with a knife, then season 
 with salt and pepper, sage and thyme, 
 minced small; then broil them on a 
 gridiron, dish them, and let their sauce 
 be butter, vinegar, and mustard. 
 
 Pork (Leg of) Roasted).—Make choice 
 of a small leg of fine young pork; witha 
 sharp knife cut a slit in the knuckle, and 
 fill the space with chopped sage and 
 
 onion, and a little pepper and salt. 
 
 When half roasted, score the skin in 
 slices, being careful not to cut deeper 
 than the outer rind. 
 
 Apple sauce and potatoes should be 
 served to eat with it. 
 
 PorKx (Shoulders and Breasts).—Put 
 them into pickle, or the shoulder may 
 be salted as a leg; when they are very 
 nice, they may be roasted. 
 
 PorkER’s Head, to Roast.—Takea fine 
 young head, thoroughly clean it, and put 
 bread and sage ihe same as for pig; sew 
 it up tight, and roast it like a pig, ona 
 
 ank;. 
 
 
 

 
 POT 
 
 string or hanging jack, and serve it with 
 the same sauce as for pig. 
 
 POTAGE a? Angiaise.*—Take carp, 
 perch, pike, smelts, or any other fish you 
 chuse, cut them into pieces, add a few 
 oysters (without their shells); put all 
 these into fish-broth, and simmer over a 
 moderate fire till sufficiently done, and 
 the meat separates from the bones; then 
 let the liquor run through a sieve, re- 
 move the bones, and rub the fish to a 
 purée, also through the sieve; soak 
 bread as usual in the broth, cover the 
 slices with the purée, and fill your 
 tureen. aut 
 
 Porace a la Chartres.*—Soak three or 
 four veal sweetbreads in warmwater; then 
 scald and put them into a saucepan with 
 one or two cock’s-combs (also scalded), 
 a bunchof parsley, green shalots, a few 
 mushrooms, two cloves, and some good 
 stock, set the whole on a slow fire; cut 
 and soak your bread as usual, put it into 
 the tureen, and when the above articles 
 are sufficiently done, add them to the 
 bread with a proper quantity of the broth, 
 
 and serve. 
 
 Porace a la Condé.*—Boil a quartern 
 of scariet beans in some stock; add to 
 them two carrots, twoonions, two cloves, 
 a little pot-skimmings; when they are 
 quite done, strain them through a sieve, 
 and pour your purée into a soup-tureen 
 on some pieces of fried bread. 
 
 Porace @ la Courte Bouilion.—Prepare 
 some ham, beef, and veal in a stewpan, 
 with spice and vegetables, as directed 
 for Soup de Santé, and fill it up with con- 
 sommé, and about one bottle of sherry ; 
 when the meat is well dune, pass it 
 through a iawn sieve into a pan or basin ; 
 have some carrots and celery prepared 
 the same as for vegetable soup, blanched 
 and stewed in strong consommé, likewise 
 five or six fine cabbage letiuces, done 
 whole, and stewed as carruts and celery ; 
 two dozen small onions must be fried 
 brown, and put into the soup-pot with 
 the other vegetables ; when they are pro- 
 perly stewed, pour the soup from the 
 basin over them, and let them simmer 
 gently by the side of the stove for four 
 hours, skimming whenever it is required. 
 Put the crust of two French rolis, cut 
 round, and fried of a light brown, in the 
 tureen, and peur the soup over them. 
 
 PoraGeE @ la Cregy.*—Take six large 
 carrots, four turnips, six onions, three 
 heads of celery, four leeks, cut them in 
 pieces, and put them into a saucepan 
 with some butter and a iump of sugar; 
 give them a few turns over the fire, an 
 then moisten them with stock, in which 
 let them simmer for two hours, rub the 
 vegetables through a sieve, clarify your 
 
 ( 419 ) 
 
 POT 
 
 purée, which may not be too thick ; soak 
 your bread, as usual, in rich stock ; pour 
 the potage into the tureen, and serve it. 
 
 PotacE, a la Geauffret.*—Roast ten or 
 a dozen potatoes on hot ashes, and having 
 peeled them, remove all those parts 
 which may be hard or crisp, and pound 
 the remainder dry; then add the breasts 
 of four fowls, and a quarter of a pound 
 of butter, pound these with the potatoes ; 
 when it has become a smooth parte, put 
 to it the yolks of eight eggs; beat them 
 up with the rest, season with nutmeg, 
 pepper, and salt; if your paste be too 
 thick, add a sufficient quantity of double 
 cream to make it of the proper consist- 
 ence to make into balls, which poach, 
 either in broth or salt water, and a smajl 
 quantity of butter ; in about half an hour 
 take them out, drain, and having filled 
 your tureen with good broth, put in the 
 balls and serve it. 
 
 Porace @ la Kusel.* —-Take thirty car- 
 rots, aS Many turnips, and small onions, 
 twenty leeks, ten heads of celery (the 
 two latter cut about an inch long), six 
 lettuces. Put the above (except the let- 
 tuces) into some stock, and boil them, 
 braise the latter between two slices of 
 bacon; when done, put them with the 
 other vegetables into a soup-tureen with- 
 out any bread. 
 
 Portage @ fa Polacre.*—Take some 
 boiled potatoes, peel and cut tnoem into 
 slices; puta handful of chopped fennel 
 into some good stock, set it on the fire, 
 let it boil for a quarter of an hour, and 
 having put the potatoes into a soup- 
 tureen, pour the broth on them and 
 serve. 
 
 PotaGE, Printannier, or Chiffonade.*— 
 Take twenty young carrots, as many 
 turnips, small onions, and leeks, cut 
 them into pieces with a root-cutter, 
 blanch, and cool them; put them into a 
 saucepan with some good consommé, cook 
 the above routs in this, putting in the 
 onions last; add to these some young 
 peas, sorrel, lettuces (cut small) young 
 broad beans, asparagus heads, French 
 beans, and cucumbers, cut in pieces ; boil 
 all these with the first-mentioned arti- 
 cles, a lump of sugar, and a pinch of 
 shred parsley. Reduce the whole to a 
 glaze; serve it, either with or without 
 bread, in a purée of green peas or some 
 good consommé. 
 
 PotacEe @ la Reine.*—Take three or 
 four cold roast chickens, cut off all the 
 meat, and pound it well with two table- 
 spoonsful of rice (previously boiled in 
 water for a quarter of an hour), dilute it 
 with some good consommé, and strain it; 
 then add asuificient quantity of cansammé 
 to the purée to make it of the requisite 
 
POT 
 
 consistence}; put the bones of the chickens 
 
 into the above, and let it simmer over a_ 
 
 small fire for two hours; about a quarter 
 of an hour before dinner pour some of it 
 over the bread to soak it as usual; just 
 before serving, strain the whole through 
 a fine sieve. 
 
 Poracs @ la Sainte Ménéhoulde.—For 
 this potage you must have eight or nine 
 clear carrots, scraped, cut in quarters, 
 and the inside white taken out, then boil 
 it with six heads of celery in a stewpanof 
 water with a spoonful of salt, till perfectly 
 tender; put them ina sieve for a few mi- 
 
 nutes, then stir them in a stewpan with | 
 
 two ounces of butter, on a slow fire for a 
 quarter of an hour, with a little salt. a 
 small lump of sugar, and one handful of 
 peppercorns ; when they are well washed, 
 put in a ladleful of good veal gravy or 
 espagnole, and when it boils rub it 
 through atammy; add a pint more of 
 the gravy when the whole is put into the 
 soup pot, till within one hour of the din- 
 ner, then place it on the stove to boil 
 gently ; having some vegetables prepared 
 the same as in Vegetable Soup, well 
 stewed down in a quart of good consommé, 
 
 put themin the purée for ten minutes 5 _ 
 
 before serving, skim and stir it gently, 
 then pour it in the tureen. 
 ~Porace ad la Viennet.*—Take some 
 slices of crumb, about half an inch thick, 
 cut them into squares, ovals, or circles, 
 according to your fancy; they must, 
 however, be all of the same shape and 
 size, twenty or thirty are sufficient; fry 
 them in a quarter ofa pound of butter over 
 a brisk fire; when they are of a nice colour, 
 lay them ona cloth todrain, then put them 
 into a soup-tureen, and ten minutes be- 
 fore you serve, pour on them any sort of 
 clear purée you may think proper. 
 PoraGcE & la Xavier.*—TVake a pound 
 of flour, six yolks, two whole eggs, a lit- 
 tile salt, anda sufficient quantity of stock 
 or broth to makethe above into a thin 
 paste, to which add a spoonful of shred 
 parsley, some grated nutmeg, a little 
 pepper, and mix them well. Poursome 
 good stock or broth into a saucepan till 
 about three parts full, set it on the fire, 
 and when it boils takea skimmer, through 
 which rub the above-mentioned paste ; 
 be careful to keep it constantly boiling, 
 that the paste may stiffen, and skim it 
 well. A quarter of an hour is sufficient 
 time to do this potage. 
 POTATOES a /’ Angiaise.*—Having 
 well washed as many pctatoes as you may 
 require, boil them in salt and water; 
 when nearly done, pare and cut them 
 into slices, then put them into some 
 melted butter, and fry them lightly; sea- 
 
 ( 420 ) 
 
 
 
 POT 
 
 son with pepper, salt, and nutmeg ;-serve 
 themdry. | awh 
 Potator Cheesecakes.* —Pare and boil 
 thoroughly half a pound of the best kind 
 of potatoes; when quite done, rub them 
 through a sieve, and mix with them two 
 egzs well beaten, a sufficient quantity of 
 milk to make it intoa paste,afew currants, 
 alittle spice, and grated bread. Lay this 
 on puff-paste, like other cheesecakes, 
 and bake. 
 PoraTor Biscuts.*—Beat the yolks of 
 fifteen eggs with a pound of sifted sugar, 
 
 grate the rind of alemon ona piece of: 
 
 lump sugar } scrape off the yellow sugar 
 with a knife, and having dried it well, 
 add it to the above, and continue to beat 
 till it becomes quite white ; in the means 
 time whip up an equal number of whites, 
 and mix them lightly with the rest; then 
 sift intoit half a pound of potatoe flour; 
 stir it in, and pour the preparation into 
 paper cases, but not to fill them}; glaze, 
 and place the cases on paper laid ona 
 
 | clean baking-tin, and bake in a moderate 
 
 oven. 
 
 Porators ( Young) a la Créme.—Take 
 some fine young potatoes when they first 
 corne in; boil them in a little water with 
 plenty of salt, and when done, carefully 
 take off the skin; toss them in a good 
 cream sauce, and serve them at the se- 
 cond course, 
 
 Potators, @ la Créme.* —Put into 
 a Saucepan about two ounces of butter, a 
 dessert-spoonful of flour, parsley, scal- 
 lions (both sliced small), salt, and pep- 
 per; stir them up together, add a glass 
 of cream and set it on the fire, stirring 
 till it boils; then having cut some boiled 
 potatoes into slices, put them into ‘the 
 pave ; give them a boil, and serve ther 
 
 ot. 
 
 Potatoes, Croguettes of.*—Take the. 
 
 flowery parts of some well roasted pota- 
 toes; put them into amortar, and pound 
 them with some cream; rub the purée 
 through a sieve, and add some butter, 
 shred parsley, yolks of eggs, and the 
 whites beaten to a snow; make this pre- 
 paration into little balls, which roll in 
 bread-crumbs; fry the croquettes of a 
 nice colour, and serve them hot. -A lit- 
 tle powder-sugar and orange-flower water 
 may be added to the above. 
 
 Potatoes (French Custard of) * — 
 Roast thirty of the best potatoes in hot 
 ashes ; pare, use only the whitest parte, 
 of which take three pounds, and beat it 
 up thoroughly with a pound of fresh but- 
 ter; then add the yolks of twelve eggs, a 
 pound of powder-sugar, two ounces 
 crisped orange-flower, (also in powder), 
 a pinch of salt, and a few spoonsful of 
 
 
 
 Ss ie ciel ee es te 
 
 TP 
 
 ee 
 

 
 POT 
 
 ehantilly cream ; add to these the whites 
 of twelve eggs, whipped firm; then pour 
 this preparation into a croustade, like 
 other French custards, put it into a mo- 
 derate oven, and bake it for two hours, 
 or two and a half if necessary. Glaze 
 and serve it. 
 
 Poratoges (Frangipane of). * — Take 
 some steamed potatoes,. (let them be 
 thoroughly done); pare, and pound 
 them perfectly; then put them into a 
 basin, add some whole eggs, a little but- 
 ter, the rind of a lemon grated, some 
 bitter almonds crushed, a small quantity 
 of sugar, and a grain of salt; mix these 
 together well, and use this frangipane 
 according to the usual directions. 
 
 Porators Fried for Garniture.*—Cut 
 about forty potatoes either into balls or 
 corks, wash and drain them. Clarify a 
 pound of fresh butter, and when melted, 
 poor it over the potatoes (which.have 
 
 een put into a frying-pan); take care 
 that they do not lay one on another; 
 cover the pan, and set it on a brisk fire, 
 but Jessen it afterwards, and then put 
 hot coals on the lid; stir the potatoes 
 occasionally until they are of a nice gold 
 colour, then drain, and fry them in a 
 little butter and veal glaze. © Observe, 
 the potatoes should be dressed only just 
 before they are wanted. 
 
 PoraTor Fritters.*— Wash and pare 
 some potatoes; cut them into slices, 
 whieh soak for half an hour in a little 
 brandy, with the rind of a lemon; then 
 drain, dip them in a good batter, and fry 
 them ofa nice colour; drain.them again, 
 place the fritters in a dish, sprinkle sugar 
 over, and serve them hot. 
 
 PoraToss ( Géteau of ).*—Pare as many 
 steamed, or. well-boiled dry potatoes, and 
 pound them in a mortar, add butter and 
 milk in which sugar has been dissolved ; 
 when the potatoes are well beaten and 
 mixed, set the paste on the fire and boil 
 it; then pour it into a basin to cool; then 
 put to it the yolks of eight eggs, a suffi- 
 cient quantity of sugar, the whites of 
 four eggs beaten to a snow, and two 
 spoonsful of orange-flower water. Take 
 a saucepan, butter the inside well, and 
 sprinkle. the sides over with bread 
 crumbs, and pour in the above prepara- 
 tion; set it on the stove with hot ashes 
 on the lid, and let it remain till done, 
 and nicely coloured, when it may be 
 turned on a dish. 
 
 PoraTors @ la Lyonnaise.*—Cut some 
 boiled potatoes into slices, which put into 
 a saucepan, and pour over them a clear 
 purée of onions; set them on the fire, 
 and keep them hot, without letting them 
 boil ; add pepper, salt, a small quantity 
 
 ( 421)) 
 
 “POT 
 
 of stock, and a very little vinegar: Serve 
 very hot. ed stat 
 _ Porators @ la Mattre d’ Hétel.*—Bav- 
 ing boiled your potatoes as usual, ,pare, 
 and cut them into slices, which put into 
 astewpan, with a good piece of butter, 
 shred parsley, and. scallions, .salt- and 
 pepper; set them on the fire a short 
 time, and then fry them lightly in a little 
 butter and sweet herbs; if you find the 
 butter oils, pour, in a spoonful of water. 
 Serve with a little lemon juice. 
 
 Porator Pie. —Skm some potatoes, 
 and cut them into slices; season them 5 
 and also some mutton, beef, pork, or 
 veal. Put into your dish alternate layers 
 of meat and potatoes, until the dish is 
 filled. me F 
 
 Potatoss @ la Provencale.*—Put into 
 a saucepan about two ounces of butter, 
 cut Inte several pieces, and three des- 
 sert spoonsful of oi], half the peel ofa 
 lemon, parsley an@ scallions. (both shred 
 smal]), grated nutmeg, a tea-spoonful of 
 flour, salt and whole pepper; throw some 
 potatoes into boiling water, in a few 
 minutes take them out, pare and cut 
 them into four or six pieces, according to 
 their size ; put these pieces into the but- 
 ter, &c., set the-saucepan on the fire, 
 stirring them constantly, taking care not 
 to let them boil... Serve with a little 
 lemon-juice squeezed over. 
 
 PoratoE Pudding: * — Having tho- 
 
 roughly boiled two pounds of potatoes, 
 peel and pound them well, then mix them 
 with half a pound of melted butter, the 
 same of powder-sugar, and six eggs; 
 beat the whole well, then add a handful 
 or two of flour, and a glassof white wine; 
 stir these in, tie it in a buttered cloth, 
 and boil it for half an hovr, 
 . Porator Pudding.* — To two pounds 
 of potatoes, boiled and mashed, when 
 cold, add three. eggs well beaten, two 
 ounces of moist sugar, a little nutmeg, 
 and a pint of new milk; add lemon-peel 
 if you please. Bake it. 
 
 Poratogs (Purée of ).*—Steam some 
 potatoes thoroughly, and having pared 
 them, put them intoa mortar, and pound 
 them as fine as possible, moistening them 
 
 ‘with good stock. Rub them through a 
 
 sieve into a saucepan, and dilute the 
 purée with more stock ; set it on the fire, 
 and stir it till it is of the requisite con- 
 sistence, which should be that of thick 
 cream}; serve the purée with fried bread 
 sebnlt and browned with the salamau- 
 ier. : 
 PoraTors (Quenelles of ).* — Put some 
 of the best kind of potatoes into hot ashes 
 
 ta roast; when done, take out all the 
 
 ponte parts, which put into a mortar, 
 
POT 
 Pound it well, and rub it through a sieve; 
 take half the quantity of butter,-and beat 
 
 it in the mortar with the potatoe flour, | 
 
 till it becomes a very fine paste 3 then 
 mix with it parsley and scallions, salt, 
 pepper, grated nutmeg, the yolks of five 
 or six eggs, and the whites of two or three 
 well whipped; make your guenelles, and 
 poach them as directed (see Fowl Que- 
 nelles). Drain the guenelles, place them 
 in a dish, and pour over them an espag- 
 nole travaillée, tomata, portuguese, or 
 any other sauce you may prefer. 
 
 PotaTor Roils.*—Take a dozen large 
 potatoes, and roast them in hot ashes ; 
 when thoroughly done, pare and remove 
 all those parts which may be at all co- 
 loured by the heat, and of the remainder 
 weigh three quarters of a pound, which 
 put into a mortar, with a quarter of a 
 pound of butter, and beat them together 
 well; then add four ounces of powder- 
 sugar, two of sifted flour, the yolks of 
 two eggs, and a grain of salt ; pound these 
 all together to a fine paste, flour a slab, 
 lay the paste on it, and having ‘rolled it 
 out, cut it into four equal parts, divide 
 
 these again into small bits the sizeof a: 
 
 walnut, which roll into balls, or'any other 
 
 form you like better; place them on a’ 
 
 slightly buttered baking-plate, dorez, 
 and bake them in‘a moderate oven. Let 
 them be of a nice colour, and dry a little, 
 that they may be crisp. 
 
 Poratoss (Sowflé of ).#—Take six des- 
 sert spoonsful of potatoe flour, which 
 dilute with a pint of cream, the yolks of 
 four eggs; add six ounces of sugar, two 
 ounces of butter, and a little shred le- 
 ‘mon-peel ; set this mixture on the fire, 
 - Stirring till it has boiled up several times; 
 - then take it off, and when cold, mixin 
 the yolks of six eggs, (or'more if neces- 
 sary); whip four whites of eggs as if for 
 biscuits, and stir them lightly into the 
 soufié, which put into a silver dish, and 
 finish as usual. 
 
 Poraror Flour, Method of procuring.* 
 —Wash and brush fifteen. pounds of the 
 most flowery kind of potatoes; ‘have 
 ready a large pan full of water, into 
 which grate the potatoes ; when all are 
 done, change the water, in three hours’ 
 ‘time change it again, wash the flour twice 
 more, then drain it on a silk tammy, and 
 ‘put it in the oven to dry; if you wantthe 
 flour quickly, put it on a stewpan, which 
 set on hot ashes; sift'it before you use it. 
 The above quantity of potatoes-will yield 
 two pounds of flour. 
 
 Potator Flour (Soufflé of).* — Make 
 an infusion’ of any aromatic article you 
 please ; then take a moderate sized sance- 
 pan, into which put half a pound of sifted 
 potatoe flour, the same quantity of fresh 
 
 ( 422 ) 
 | butter, mix these together till they form 
 
 ‘lid with hot ashes. 
 
 POU 
 
 avery smooth paste, and dilute it with 
 
 nearly all the infusion, add a pound of 
 
 powder-sugar, and a pinch of salt; set 
 the saucepan.on a moderate.fire, stirring 
 constantly ; the moment. it begins to 
 thicken, take it off that it may more 
 readily acquire‘consistence; then replace 
 it on the stove, and dry it for a few mi- 
 nutes; then remove it again, mix with 
 it the yolks of sixteen eggs, which should 
 reduce it to the consistence of crémepd- 
 tisstére, if not, pour inthe infusion which 
 was reserved: haying .in the interim 
 whipped the sixteen whites toa strong 
 froth, stir them as lightly as possible into 
 the above; make the whole quite hot, 
 and then pour it into a croustade; set it 
 in a moderate oven for an hour, oran 
 hour and a half; serve it the instant it 
 is brought from the oven, either glazed 
 or not, according to-your tastes» 4. 
 POTIRON (Géteau of ).*—Peel and 
 cut some potion into small pieces, and 
 put them into a stewpan with a little 
 milk; when sufficiently soft; press it in a 
 cloth to get rid of all the water; then 
 give it a few turns in some butter, add 
 some potatoe flour, milk and:sugar, and 
 let it boil slowly till of the proper con- 
 sistence, then take it from the fire, and 
 pour.it into a basin; as soon as itis cold, 
 add the yolks of eight eggs, sugar, two 
 
 -spoonsful of orange-flower water, and 
 
 the whites of four:eggs beaten to a snow ; 
 pour this preparation into a well buttered 
 saucepan, and set it on a stove, cover the 
 When done, and 
 sufficiently coloured, turn it on a dish, 
 ana serve. ; 
 Porrron (Potage of ).*—Cut some pot- 
 iron into rather large dice, which put 
 into a saucepan with a dittle water, and 
 boil it till sufficiently done; then put it 
 into/a cullender to drain, and when quite 
 dry, rub it through a bolting; put the 
 purée into a saucepan, with a “proper 
 ‘quantity of milk, so that the potage. be 
 not too thick, and add a quarter of a 
 pound of. butter. Cut some slices -of 
 bread into such shapes as -you may think 
 proper, brown them. lightly in a:litule 
 butter the same as for spinach, Jay them 
 ‘in your dish, and ‘pour «the oo ora 
 them; take care that it be well salted. 
 POUPELIN.*— Put into a saucepan 
 four glasses of water, a quarter of.a pound 
 of butter, the zeste of a lemon, and a 
 pinch of fine salt; set.it on the fire, and 
 28 soon as it begins to boil, take it off, 
 and put in as much sifted flour as will 
 make a paste the consistence of chouw, 
 then replace it on the fire, snd keep 
 stirring till it dries; make a similar mix- 
 ture, and when that also is dry, put both 
 
 
 
 ‘ 
 ; 
 | 
 

 
 POU 
 
 into a mortar, with half a pound of pow- 
 der-sugar, an ounce of orange-flowers, 
 and two eggs at a time, until five and 
 twenty or thirty are used, by which time 
 the paste wil! be of the proper consis- 
 tence, then pour it into alightly buttered 
 tin; put ‘it into a moderate oven, and 
 leave it. In three hours’ time, if the 
 poupelin is of a nice gold colour, take it 
 out, cut off the top, and with a spoon 
 remove all the inside, then set it in the 
 oventodry. When cold, spread all over 
 the interior apricot marmalade, on which 
 strew sweet macaroons crushed, then 
 turn it on a dish, and serve. 
 
 Povre.in Histoiré.*—Put intoa sauce- 
 pan eight glasses of water, and as many 
 ounces of butter; set it on the fire, and 
 as soon as it boils take it off, and add 
 as much sifted flour as will make a stiff 
 paste, replace it on the fire, stirring con- 
 stantly for some minutes to dry; then 
 take it out, and make a second quantity 
 in the same manner, and when that also 
 is dried, put both into a mortar,’ with 
 three quarters of a pound of sugar, two 
 ounces of orange-flower, and six eggs 5 
 then beat it up, add six more, and so on 
 until the paste is moistened completely 
 with fifty or sixty eggs; pour this pre- 
 paration into’ a large, well-buttered 
 mould of twelve sides, and put itintoa 
 hotoven. In two hours’ time the paste 
 will rise above the mould, and some parts 
 of it fall over, which, however, is un- 
 avoidable, and of no consequence. When 
 it has stood three hours and a half, draw 
 the mould to the opening of the oven, 
 andif the top of the poupelin is of a nice 
 colour, cut it off, and with a large spoon, 
 take out all the paste from the interior 
 of the mould, so as to leave a compjete 
 eroustade withinside, which must remain 
 afew minutes to dry; then take it out, 
 and when nearly cold, fill this erowstade 
 with: three pounds of apricot marmalade, 
 and over that a pound of sweet macaroons 
 crushed; this'done, turn the mould over 
 on a layer of common paste, nearly an 
 ‘inch larger than the top of the mould, 
 which may now be removed. Dissolve 
 in a bain-marie a pot of apple-jelly, and 
 another of red currant-jelly, then with a 
 feather cover the twelve sides of the 
 poupelin alternately with these two jel- 
 lies; then mix them together, and = by 
 the same means wash over the other 
 parts of the poupelin. 1f you wish to 
 ornament it still more, cut out anumber 
 of leaves of pistachios or green biscuits, 
 which stick on with apricot marmalade, 
 in such form as you may think proper, 
 and between them place well-washed dry 
 currants. Serve it as soon as possible 
 after it is decorated. 
 
 ( 423 ) 
 
 PUD 
 
 Poupretin a la Reine.*—Make a chous 
 paste, with very little butter, and a good 
 deal of flour, dry it as much as possible; 
 and then dilute it again with eggs. Lay 
 your choux very smali, and of an equal 
 size, dorez and put them in the oven; as 
 soon as they are well dried, and of a nice 
 colour, oil the mould you intend to use 3 
 and having clarified and boiled some su- 
 gar to cassé, take up the chowx on the 
 end of a skewer, dip them in the sugar, 
 place one in the middle of your mould, 
 and lay the others round it until the in- 
 terior is completely covered, taking care 
 that they touch each other; when done, 
 turn the mould over carefully on a folded 
 napkin, and serve the poupelin. = 
 
 PRAWNS.—When in perfection, they 
 have anexcellentsmell,and their flavour ‘ 
 is extremely swect; they are firm and 
 stiff, the tails( which turn ward) parti- 
 cularly. When the prawns are fresh, 
 their colour is very bright; but if stale, 
 they are pale, and clammy to the touch. 
 
 Prawns Buttered.—Take them out of 
 the shells, and warm them with a little 
 good gravy, a bit of flour and butter, a 
 
 ‘very little nutmeg, saltand pepper ; sim- 
 
 mer a minute or two, and serve with 
 
 sippets, or with a cream sauce instead of 
 
 brown. ; 
 Prawns (Currie of).— See Currie of 
 
 ’ Lobsters. 
 
 Prawns tn Jelly. — Make a savoury 
 fish-jelly, and putsome into the bottom 
 
 ‘of a small deep dish; when it is cold, lay’ 
 ‘in the prawns, with their backs down- 
 
 wards, and pour more jelly over them. 
 Turn out when cold. 
 Prawns to Serve.*— Take a pound 
 and a half of fine prawns, pick and trim 
 them neatly; have ready a deep dish or 
 soup-plate, the centre of which fill with’ 
 any kind of salading you please, pro-. 
 vided it has'no smell ; cever this witha 
 large napkin, folded square, and the cor- 
 ners turned down,'so as to form an octa- 
 gon, leaving no more than the border of 
 
 _the plate or dish visible ; place a hand- 
 
 ful of nice green parsley on the napkin, 
 and the prawnsina pyramid on it. 
 
 Puppine (Directions for).—Take the 
 greatest care in boiiing ofa pudding, that 
 the cloth is perfectly clean, otherwise 
 the outside of the. pudding will havea 
 disagreeable flavour; to prevent this, the 
 cloth should always be nicely washed and. 
 keptina dry place, and when wanted for 
 use, it should be dipped in boiling water, 
 squeezed ‘dry, and floured. 
 
 The water should boil quick when 
 the pudding is put in; and it should be 
 moved about for a minute, for fear the 
 ingredients should not mix. 
 
 ren °F pudding is done, a pan of 
 
PUD 
 cold water should be ready, and the pud- 
 ding dipped into it as soonas it comes 
 out of the pot, which will prevent its ad- 
 hering tothe cloth. 
 
 A bread-pudding should be tied loose ; 
 if batter, it must be tied tight over, and 
 a batter-pudding should be strained 
 through a coarse sieve when all is mixed. 
 In others, the eggs only. If you boil 
 the pudding in a basin or pan, take care 
 that it is always well buttered. 
 
 _ When you make your puddings with- 
 out egys, they must have as little milk 
 as will mix, and must boil for three or 
 four hours. A few spoonsfuls of small 
 beer, or one of yeast, is the best substi- 
 tute for eggs. Your puddings will al- 
 ways be much lighter if. you beat the 
 yolks and whites of the eggs long and 
 separately. You may, if you please, use 
 snow. instead of eggs, either in puddings 
 or pancakes. T'wo large spoonsful will 
 supply the. place of one egg; the snow 
 may be taken up from any clean spot be- 
 fore it is wanted, and will not lose its 
 virtue, though the sooner it is used the 
 
 better. 
 
 ' .Puppine, Derbyshire.*—Take a pint of 
 milk and two table-spoonsful of flour; mix 
 it by degrees, boil it till thick, and set 
 it by till cold; then add three ounces of 
 butter, beaten to a cream, a quarter of a 
 pound of fine sugar, a little salt, the rind 
 of a lemon grated, the yolks of five and 
 whites of three eggs; mix it thoroughly, 
 put a paste round the dish, and bake it in 
 aquick oven. It is very good cold. 
 
 . Puppine Francgais.* — To make this 
 pudding it is necessary to have a dome- 
 shaped mould, four inches deep, and six 
 in diameter, and a cover to fit the top 
 completely, both full of holes, likea cul- 
 lender; this mould must be buttered, 
 and completely lined with a thin layer 
 of paste, which must turn over its edges. 
 Take two pounds of very round truffles, 
 and, without washing, cut them into cir- 
 cular pieces, a quarter of an inch thick 5 
 fry these lightly in a quarter of a pound 
 of warm butter, with a large spoonful of 
 fowl glaze, half a glass of madeira, a pinch 
 of megnonette, a little grated nutmeg, 
 
 ‘and+a proper quantity of salt.- Then 
 arrange the truffles in your lined mould, 
 pour in all the seasonings, turn the edges 
 of the paste over them, and cover it 
 besides with a layer of paste; put on the 
 hid of the mould, tie it ina cloth, and boil 
 it for an hour and a half... The saucepan 
 should be quite full of boiling water ; 
 serve the pudding as quick as possible 
 after it is taken up. 
 
 Puppines German.—A pint of cream, 
 two table-spoonsful of flour, the yolks of 
 
 five egge, two ounces of almonds beaten 
 
 ( 424) 
 
 PUD 
 
 a little, the crumb of a French roll, 
 grated, sugar to your taste, the peels of 
 two lemons, grated or shred small, and 
 lastly, a quarter of a pound of butter, 
 clarified and put in cool; pour it into 
 buttered cups, and bake them as cus- 
 tards; when you turn them out, pour 
 over them melted. butter, wine, and su- 
 gar. 4d than 
 
 Puppines in Haste.—Shred suet, and 
 put it with grated bread, a few currants, 
 the yolks of four eggs, and the whites of 
 two, some grated lemon-peel, and gin- 
 ger; mix, and make it into little balls, 
 about the size and shape of an egg, with 
 a little flour. Have ready a skillet of 
 boiling water, and throw them in. They 
 take about twenty minutes boiling; but 
 they will rise to the top when done... - 
 
 Puppine (Quaking). — Seald a quart 
 of cream; when almost cold, add to it 
 foureggs well beaten, a spoonful anda 
 half of flour, some nutmegs and sugar; 
 tie it close in a buttered cloth; boil itan 
 hour, and turn it out with care, for fear 
 it should break. Melted butter, a little 
 wine, and sugar, for sauce. 
 
 Puppinas, Queen’s.*—Slice some ap- 
 ples as for fritters, butter a deep mould 
 well; then-put a layer of French roll eut 
 very thin and dipped in butter melted 
 without flour or water; then lay a layer 
 of apples with sugar and: lemon-peel 
 grated; fill the mould in this way; if 
 the apples require it, add some jnice of 
 lemon, and brandy if you choose; last of 
 all, cover the mould before you put it into 
 the oven. o 
 
 Puppsnes (Nelson).—Put half a dozen 
 
 small cakes (cal;ed nelson-balis; or rice- - 
 
 cakes, made in small tea-cups) into a 
 Dutch oven. When they are quite hot, 
 pour over them melted butter, white 
 wine, and sugar, and serve. . + 
 Puppine @ la Parisienne.*—Having 
 minced a clove of the best vanilla, pound 
 it with a quarter of a pound of sugar, 
 and rub it through a sieve; shred three 
 quarters of a pound of veal suet, and 
 half the quantity of beef-marrow, and 
 six ounces of rice flour; put these into a 
 saucepan, adding to them seven’ yolks 
 and two whole eggs, halfa glass of cream, 
 half a glass of maraschino, a pinch of salt, 
 the quarter of a nutmeg grated, two 
 ounces of whole pistachios, four ounces 
 of sweet macaroons bruised, the sugared 
 
 vanilla, thirty preserved cherries, well: 
 
 drained, and each cut in half, and half a 
 dozen: apples chopped small; mix these 
 ingredients together well, and then put 
 them into a well-buttered cloth; tie it 
 
 ‘up, and fasten a weight of ten pounds to 
 
 the centre of the pudding to prevent its 
 falling to one side; put it into a large 
 
 
 
 Pee a Mae 
 
 
 
 
 
 aoe ae. 
 
 a ae 
 
 | 
 
 
 
 Pee ee ee ee 
 

 
 PUN 
 
 (.425 ) 
 
 QUA 
 
 Saucepan filled with boiling hot water ;, (about Half a pound); upon this. sugar 
 
 Set iton the fire, and keep it’ constantly 
 boiling for four hours: then take it out, 
 Ip-it an instant in cold water, re- 
 move the cloth, and- with a very sharp 
 knife remove all the outside of the pud- 
 ding, strew powder-sugar over, and hav- 
 ing cut two ounces of pistachios, each into 
 six slices, fix them in like quills of a 
 hedgehog. Serve itas quick as possible. 
 Poppines (St. Germains).—Cut eight 
 or ten oniuns into dice, and simmer them 
 slowly in a quarter of a pound of lard ; 
 when done, take them from the fire, add 
 to them half a pint of cream, a pint of 
 hog’s ‘blood, the yolks of six eggs, two 
 pounds of bacon, cut. into dice, salt, 
 and spices; mix these ingredients toge- 
 ther well, put them into skins, and finish 
 like Black Puilding. 
 _Puppine*( Transparent). — Put eight 
 eggs well beaten into a‘ stewpan with 
 half a pound-of sugar, pounded fine, half 
 a pound of butter, and some nutmeg 
 grated. 
 constantly stirring till itthickens. Then 
 set it intua basin to cool; put a rich 
 puff-paste round the edge of the dish ; 
 pour in the pudding, and-bake it in a 
 moderate oven. It will cut light and 
 clear. Candied orange and citron may 
 be added, if you think proper. 
 ‘PUITS @ Amour.*—Maving given the 
 proper number of turns to some puff- 
 ste, roll it out toabout a quarter of an 
 inch in thickness ; then cut a piece with 
 a paste-cutter, the edges of which are 
 scolloped, then-cut two more pieces with 
 smaller cutters, and place them on the 
 first, press them down a: little on each 
 other, dorez and bake them; when about 
 three parts done, sprinkle them with su- 
 gar, glaze them. th 
 oven, take out the middle part, which 
 fill up with any kind of sweetmeat or 
 preserve you may think proper. 
 Puncu.*—Thisis a delicious beverage, 
 drank either hot or cold. It is composed 
 of a mixture of lemon-juice and peel, 
 sugar, rum, brandy, and water, in such 
 proportions, that the liquor may be fla- 
 voured with all the ingredients, but that 
 none may predominate. By the -intro- 
 duction of other articles, such as arrack, 
 champagne, &c. to the above, it is called 
 champagne punch, arrack punch, &c. 
 The best method of proceeding is as fol- 
 lows: pare your lemons very thin, and 
 soak the peel in spirits; dissolve the 
 sugar in the lemon-juice, then put in the 
 spirits in the proportion of two glasses of 
 rum to one of brandy, some strong green 
 tea, and water at discretion. 
 Puncu.*—Take a very sound lemon, 
 rub the rind on a piece of fine sugar 
 
 Set it on the fire, and keep: 
 
 Draw: them from the 
 
 pour halfa pint of strong green tea, boil-. 
 ing hot ; a little syrup of capillaire, the 
 juice of two lemons, strained ;. to these 
 add a quart of brandy; set the whole on- 
 the fire, agitate the flame with the punch. 
 ladle, and when the liquor is reduced one - 
 third, extinguish it, and pour the hot. 
 punch into glasses... re 
 
 Puncn.*—Squeeze the juice of six fine. 
 lemons through a sieve into a China 
 bowl ; grate some lemon-peel on. a piece 
 of sugar, scrape off the surfaceas it be-. 
 comes yellow, and dissolve the sugar in 
 the lemon-juice; then pour in a bottle of: 
 champagne, the same of rum,a bottle of 
 brandy, and a little green tea; dilute 
 these ingredients with hot water at dis-. 
 cretion. The quantity of sugar must also 
 be regulated according to taste. # 
 
 Puncu, Fromage Bavarois.* — Infuse: 
 the rind of two lemons, pared very thin,- 
 in half a pound of clarified sugar; strain 
 the infusion, and having added the juice. 
 of three lemons, and six drachms of cla- 
 rified isinglass to the infusion, finish in 
 the usual way (see Fromage Bavarois) ;. 
 add half a glass of rum or arrack to the 
 cream. 
 
 Punen, Transparent Jelly.* — Throw. 
 into some nearly boiling syrup the rinds 
 of twe lemons}. cover, and leave. the in- 
 fusion to cool; in the meantime, filter the 
 juice of five lemons into a basin; then 
 strain the infusion through a tammy ; 
 add a glass of good rum, or arrack, then 
 an ounce of isinglass, and finish in the 
 usual way. (See Clear Fruzt Jelly.) =~ 
 
 Puncn, Soufiés Francais. of.*~Infuse 
 six drachms of tea in nine glasses of boil-. 
 ing milk; cover and leave it a quarter 
 of an hour; in the meantime prepare 
 your sougié in the usual way (see Soufflé. 
 
 “Franeais); put in the infusion of tea, 
 
 and at the moment. you are about to put 
 in the yolks of eggs, add halfa glass of 
 good rum or arrack, and the juice of four 
 lemons; finish. your souflé as directed.’ 
 
 ' See the above-mentioned recipe. 
 
 Puncu,. Syrup of.* — Make a syrup 
 with lemons, as directed; see syrups, 
 and when nearly cold, and well-flavoured, 
 pour on it a bottle of arrack, or rum; stir 
 it well to amalgamate the two liquids ; 
 cover the vessel till the whole is quite 
 cold, when it may be bottled. 
 
 Q. 
 
 QualILs, au Chasseur.*—Put the quails 
 in a saucepan, witha little butter, a bay- 
 leaf, sweet herbs, salt and pepper 3 set 
 them on a fierce fire, and keep shaking 
 them until they are tender, when adda 
 ocalahes imam of flour, half a glass of 
 
QUA 
 
 white wine, and a little stock, when this 
 is thick, and quite hot (without boiling) ; 
 take it from the fire and serve. 
 
 QuaiLs,, a l’ Espagnole.* — Mix the 
 juice of a lemon with some butter, salt, 
 and pepper; pick, and prepare eight 
 quails, stuff them well with the above 
 mixture; then fasten the legs to the 
 body, leaving the claws free ; truss them 
 a good shape, and put them into a sauce- 
 pan on slices of bacon, cover them also 
 with slices, add a poélée, moistened with 
 equal portions of ‘white wine and stock; 
 set them on the fire for half an hour; 
 then take them out, drain and untie the 
 birds, place each on a piece of fried 
 bread the size of the quail, and serve 
 with a clear espagnole, with the addition 
 of alittle glaze. ' 
 
 Quaits, Gratin of.*—Take the livers 
 of ten quails, pound, and mix them with 
 some farce cuite, a little whole pepper, 
 salt, and pounded spice ; stuff ten quails 
 (previously boned), with some of this, 
 forming them as near as possible to their 
 eriginal shape; sew or tie them up. 
 Mix the remainder of the farce with a 
 ladleful of velouté, and spread it over a 
 dish; set it on the fire a minute, and 
 then place the quails on it, cover them 
 with slices of bacon, and put it in a 
 hot oven for halfan hour. When done, 
 clear. away°the fat, and serve with an 
 ltalienne. Bb #4 
 
 Quarts au Laurier.*—Take eight very 
 fresh quails; having picked and other- 
 wise prepared them, stuff each with a 
 farce made as foilows:—Take the livers 
 of the quails, some fowls’ livers, grated 
 bacon, bay-leaf, and shalots (both shred 
 small), salt, pepper, and nutmeg, well 
 mixed. Wrap the quails each in a piece 
 of bacon and buttered paper, put them 
 on-a skewer, and roast them. In the 
 mean time, put two slices of ham, and 
 some bits of veal into a stew-pan, set 
 them on the fire, and when they begin 
 to stick to the bottom, add a glass of 
 whi'e wine, two spoonsful of consommé, 
 the same of reduced espagnole, a bay- 
 leaf, and half a clove of garlic ; boil and 
 reduce it to the consistence of sauce, and 
 strain it. Take up the quails, remove 
 the paper and bacon, place them ona 
 dish, and lay a blanched bay-leaf be- 
 tween each; add a little lemon-juice, 
 and pimento butter to your sauce, stir 
 it well; pour it into your dish, and 
 serve, 
 
 ‘Quaits @ la Milanese.*—Mix up the 
 juice of.a lemon, pepper, and salt, with 
 a bit of butter, and with this stuffeight 
 quails; fasten the legs to the body, leav- 
 ing the foot free; dip each quail in some 
 allemande, then cover them with equal 
 
 ( 426 ) 
 
 quantities of grated bread and parmesan - 
 by one in an. 
 
 QUA 
 
 cheese ; put them one ; 
 oinelet, then the bread and cheese again ; 
 
 fry them gently in clarified butter, and. 
 
 serve with a tomata sauce. | 
 
 ' Quaits, Hot Pie of.*—Make a raised 
 
 crust in the usual way, spread over the 
 
 bottom of it some farce cuife mixed with 
 
 the livers of the quails, pounded, and 
 
 some sweet herbs; take eight quails, 
 
 take out the thigh bones, and half dress 
 
 them in a little butter and sweet herbs 3. 
 when cold, stutf each with some of the 
 above-mentioned farce, arrange them in. 
 ie intestines and the. 
 
 the pie, fill up 
 centre with the remainder of the farce, 
 
 season it well, lay slices of bacon over. 
 the quails; wet the edges of the paste 
 
 with water, cover the pie with a very 
 thin crust; do it over with egg, and deco- 
 
 rate it according tofancy. Put it into” 
 the oven to bake, an hour and a quarter. 
 
 will suffice. When done, raise the top 
 carefully, remove the bacon,take offal] the 
 fat, pour in some good gravy, and serve. 
 Quails prepared as above, may also be 
 put in croustades, made in the form of a 
 heart, large enough to contain a quail $ 
 
 eight are sufficient for a dish. 3 
 
 Quarts, to Roast.—Truss the birds, 
 and stuff them with beef-suet and sweet 
 herbs, both shred very small, seasoned 
 with salt, pepper, and nutmeg 3 fasten 
 them to.a spit, and put them to the fire 3. 
 baste with salt and water when they first 
 begin to get warm; then dredge them 
 with flour, and baste with butter. Put 
 
 an anchovy, two or three shalots, and 
 
 the juice of a Seville-orange into a little 
 rich gravy; set it on the fire, sais 
 about, and when the anchovy is dis- 
 solved, serve it with the quails. Gar- 
 nish the dish with fried bread-crumbs. 
 These birds are sometimes roasted, 
 wrapped first in a slice of bacon, anc 
 then in a vine-leaf. hey should be 
 kept at a moderate distance from the fire. 
 QuaiLs, Stewed.—Put a litile butter 
 worked up with flour, and a few green 
 Onions into a stewpan ; when brown, put 
 in some quails, a glass of wine, the same 
 of stock, parsley, some more small 
 onions,.a bay-leaf, and two or three 
 cloves ; stew these till the quails are suf- 
 ficiently done. Garnish your dish with 
 cock’s-combs, artichoke-bottoms, fried 
 bread, &c. : 
 Quaits with Truffles. — Peel and cut 
 some truffles into rather large dice, and 
 
 put them into a saucepan, with equal 
 
 quantities of grated bacon and butter, a 
 little chopped parsley, salt, pepper, four 
 kinds of spice, and a trufile, minced 
 small; set them on the fire-seyeh or 
 eight minutes; when cold, stuff some 
 
 
 
 —— ee 
 

 
 QUI 
 
 quails with this mixture, truss and tie 
 up the birds in proper form, and put 
 them intoa saucepan, with slices of bacon 
 under and over. Put into another sauce- 
 pan some veal cut into dice, a carrot, 
 seven or eight small onions, a clove, the 
 
 trimmings of the traffles used above, half 
 
 a bay-leaf, and a good bit of butter ; set 
 these on the fire for a quarter of an hour, 
 and then adda glass of white wine, and 
 the same of stock, give it two or three 
 boilings ; pour this seasoning over the 
 quails, set them on the fire. Half an 
 hour will be sufficient time to cook them, 
 when done, take them out, drain and 
 arrange the birds round the dish, with 
 the sauce in the centre, on a reduced 
 espagnole. 
 
 QUENELLES.*—Take six ounces of 
 panada, ten of whatever kind of meat 
 you intend making the gwenelies, and 
 eight ofcalf’s udder, all pounded sepa- 
 rately, as fine as possible, and rubbed 
 through a guenelle sieve; pound the 
 meat and panada together for a quarter 
 of an hour, then add the udder; and 
 continue pounding fifteen or twenty 
 minutes longer ; put to these five drachms 
 
 of spiced salt, a very little nutmeg, and 
 
 the yolks of two eggs; beat these up five 
 minutes, then put in two more yolks, a 
 table-spoonful of veloulé or béchamel, and 
 pound again five minutes; then turn the 
 whole intoa pan, and set it on ice. Have 
 ready two or three deep dishes, and a 
 saucepan of water (nearly boiling), in 
 which put a dessert spoon, fill another 
 dessert spoon with the farce, make the 
 surface sees even with the edge of the 
 spoon, this will give it the form of a 
 half egg; dip the blade of a knife in the 
 hot water, pass it over the top of the 
 guenelle, and then raise it carefully 
 from the spoon, by slipping that which 
 was in the water under, and place it on 
 the dish; proceed in the above manner 
 until you have as many as you wish; 
 then have ready some. boiling stock, 
 with which fill the dishes containing the 
 guenelles, (do it with the utmost care, 
 so that the guenelles be neither displaced 
 nor spoiled in shape), cover the dishes 
 and set them on the edge of the stove to 
 simmer. When done, drain them, and 
 serve as occasion may require. 
 QUINCE Cakes.—Pare and core half 
 a dozen quinces, boil them till quite soft; 
 then rub the pulp through a sieve, and 
 strain it; mix this with half a pint of 
 syrup of quinces, and the same of syrup 
 of barberries, and a quarter ofa pound of 
 fine sugar; boil the whole to cussé, and 
 then pour it into small! shallow moulds, of 
 any shape you please; let them cool a 
 little, and then dry them in astove. 
 
 ( 427 ) 
 
 QUI 
 
 Quince Cakes Transparent.—Take a 
 quart of syrup of quinces, and halfa pint 
 of the syrup of barberries ; set them ona 
 gentle fire, boil and skim them well ; then 
 add two pounds and a half of fine sugar, 
 keep. stirring until it reaches candy 
 height ; then take it off, and when nearly 
 cold, lay it, in any form you please, on 
 tin plates. Dry them in a stove. a 
 
 Quinces, Compote of.* — Take six 
 quinces, cut themin halves, and core 
 them ; scald and pare them neatly. Put 
 some clear syrup into a preserving-pan, 
 with the juice of a lemon; when hot, add 
 the quinces,and give them a boil toge- 
 ther; drain the fruit, arrange it in the 
 compotier ; leave the syrup to thicken a 
 little, and pour it over the quinces. 
 
 Quince Cream. — Take four or five 
 ripe quinces, and roast them, but not to 
 soften them ; pare, core, slice them thin, 
 and then boil them slowly in a pint of 
 good cream, with a little ginger; when | 
 tolerably thick, strain it, add sugar to 
 your taste, and flavour it with rose- 
 water, o 
 
 Quince. Jelly.* — Quinces for jelly 
 ought not to be quite ripe, they should, 
 however, be of a fine yellow colour ; take 
 off the down which covers them, quarter, 
 core, put them into a saucepan, with 
 water enough to cover them; setthem on 
 the fire, and when soft, lay the pieces on 
 a sieve to drain, pressing them very 
 slightly; strain the liquor, and measure: 
 it; clarify, and boil to cassé an equal 
 quantity of sugar; then take it off, add 
 the liquor to it, stirring it well; when 
 mixed, putiton the fire, still stirring ; 
 as soon as the jelly spreads over the 
 spoon, and falls from it like treacle; take 
 it from the fire, and when cold, pour it. 
 into pots. : 
 
 QuinceEs (to keep).*—Gather the fruit 
 quite ripe, but perfectly sound; rub each 
 carefully with a clean cloth, to remove 
 the down; then quarter, and put them 
 into bottles, corked tight. Give them 
 
 | half an hour’s boil in the dazn-marie. 
 
 Quince Marmalade.—Gather the fruit 
 when fully ripe, and of a fine yellow; 
 pare, quarter, and core it. Put the 
 quinces into a saucepan, with a little 
 water, set them on the fire until they are 
 quite soft; then take them out, and lay 
 them on a sieve to drain; rub them 
 through, weigh the pulp; boil an equal 
 quantity of sugar to petit cassé, then add 
 the pulp, stir them together over the 
 fire, until it will fall from the spoon like 
 a jelly; the marmalade is then fit to be 
 oy into pots, and when cold, cover them 
 close. 
 
 Qurnces (to Pickle).— Pare and cut 
 half a dozen quinces into small pieces, 
 
QUI 
 
 and put them, with a gallon of water, 
 and two pounds. of honey, into»a large 
 saucepan; mix them together well, and 
 set them on a slow fire for half.an hour? 
 strain the liquor into a jar; when quite 
 cold, wipe the quinces perfectly dry, and 
 
 put them into it; cover them:very close. 
 -Quinces (Preserved), * + Choose the: 
 
 quinces very ripe,:yellow,:and perfectly. 
 sound; pare, quarter, and core them ; 
 put them into:a little water, and scald 
 them ;.as: soon: as: they are soft, throw 
 
 them into-cold:water, then put them:to. 
 
 drain. Clarify and boil. to déssé an equal 
 weight of sugar, put in the-fruit, cover, 
 and leave them-to simmer for a quarter 
 of an hour 3 then take them from the fire, 
 skim, and pour the preserve into.a pan. 
 In two days’ time drain off the syrup, 
 boil it-to perlé, add the fruit, give the 
 whole ene boil, (covered); let it cool a 
 little, and then simmer for a quarter of 
 an hour, after which, leave it till next 
 day ; when, proceed as above, but boil the 
 syrup to grand perlé.. As soon as the 
 
 reserve is cooled, pour it into pots, add= 
 ing to each a little quince jelly. 
 
 A little: prepared: cochineal added. to 
 the above, will give the preserve a fine 
 red colour; in which case thejelly ought 
 also to be red. ey : 
 
  Quinces Preserved in White Jelly.— 
 
 Take as many quinces as you: may re- 
 quire, choose them sound ; pare, quarter, 
 and core them, strewing powder-sugar 
 over as you:do them, filling up all the 
 holes also with sugar; throw in a small 
 
 quantity of water, and when all are cut, 
 
 add more water, and set them on a fierce 
 fire:to boil quickly. As soon as the quinces 
 are.tender, and the syrupclear, add some 
 apple jelly, give the whole one:boil, and 
 then pour it into glasses; when cold, 
 Grain off the syrup and jelly, put them 
 into a saucepan, and let them boil as 
 quick as youcan; just befure the jelly is 
 taken off, putin asmal! quantity of musk, 
 or any other ingredient: you may wish to 
 flavour the preserve with, and then pour 
 it in the glasses again, over. the quinces, 
 and when cold, cover thein. 
 
 This may. also be coloured red by add 
 ing a small quantity of: prepared: cochi- 
 
 neal; in this-case, the jelly should be’ 
 
 red too. . ; 
 
 Quince Pudding.—Take a sufficient 
 
 number of ripe quinces to yield a pound 
 of pulp, to which put half a pound ‘of 
 
 powder-sugar, cinnamon, and ginger, of 
 
 each two drachms,: pounded; mix them 
 well, . Beat up the yolks of eight eggs in 
 a pint of cream, add the quince, &e. stir 
 the whole together, flour a cloth, tie the 
 pudding in, and boil it. 
 
 Quinces, Ratafia of.*—Take a gallon 
 
 ( 428 ) 
 
 RAB: 
 
 and a half of brapalys three quarts of tle» 
 juice of quinces, three pounds of crushed: 
 sugar, a drachm of: cinnamon, andthe: 
 same of cloves, both: bruised. _ Proceed: 
 as follows :—put the spice into the brandy: 
 and leave it; scrape the quinces, and let: 
 the scrapings lie for ‘twenty-four hours’ 
 to ferment; :after that time put them: 
 
 ‘into a close linen cloth, and express the’ 
 
 juice by ineans of a wine-press; add this: 
 juice to the spiced brandy,:and leave it 
 for:'three weeks or a-mon th, then. draw: 
 it off; dissolve the sugary filter, and put? 
 it to the ratafia. Coriander, or mace, or: 
 both, may beiadded, if a)» Saas e Pee 
 
 Quincegs, the Spanish /Vay.~-Pare and: 
 core ten ponnds of: quinces, put’ them! 
 into a stewpan witha pint and a halfof 
 water and two pounds of fine sugar, set 
 
 them on a’slow fire; and when they begin — 
 
 todry, moisten them with rose- water and 
 sack, or white wine ;.then press:the paste* 
 through a coarse sieve, add two pounds: 
 of sugar, alittle orange-flower, and rose~ 
 water. When sufficiently done, it will 
 come off clean, if dropped ona plate ; then’ 
 set it aside tocool.. Put it into shallow 
 pots, strew perfumed. comfits over, ‘and: 
 cover them elosew:) 64°) # 2 He 2 yoo 
 -Quinces, Syrup of.*— Pare and scrape 
 some very ripe quinces into a linen cloth, 
 press out the juice, which put ina-very” 
 warm place, or where itis exposed to the’ 
 sun, untikall:the feeula falls:to the bot- 
 tom; then strain it well, and for every: 
 quarter of a pound of juice, take one 
 pound of sugar; mix them together, and 
 boil the whole to perdé; take it off,-and’ 
 when ‘the syrup is nearly cold, it may: 
 be bottled. ‘Take care to keep the bot- 
 tles well corked. -°: jos 4 
 Quince Tart.—Take some preserved: 
 quinces, make. a syrup with some sugar 
 and water, of-which, and the preserve,. 
 take an equal weight, and put it into-a 
 preserving-pan ; boil, skim, and then 
 put in the fruits when: tolerably clear, 
 lay the quinces in a tart-dish with puff- 
 paste as usual; cover and bake it; as soon 
 as it is done, raise the top gently, pour 
 in the syrup, ice it, and serve, 
 
 Ro 
 
 RABBITS:—The ‘rales :for ehoosite 
 
 ‘rabbits. are the. same: as for choosing 
 hares ;. and observe the same rules as ‘for 
 ‘skinning and trussing hares, except, in 
 skinning rabbits, .cut off the ears, and if 
 
 two together are roasted, skewer each 
 head against the shoulder outwards, with 
 four or five skewers through the bodies, 
 to fasten them well to the spit, Rabbits 
 
 
 
 
 
 
 

 
 RAB 
 
 may be dressed according to the receipt 
 for chickens. " 
 
 Rarsir (Afelets of ).*—Take the meat 
 from some roasted rabbits, remove the 
 skin and sinews, and cut the meat, some 
 streaky bacon, champignons, and truffles, 
 into pieces the size of a penny-piece ; 
 dip all these in an atelet sauce, (see that 
 article); have ready half a dozen silver 
 skewers, on which run the above-men- 
 tioned pieces alternately ; rub them over 
 
 with melted butter and yolks of eggs |. 
 
 beaten together ; broil them a quarter 
 ofan hour; dish, and serve with a clear 
 aspic. 
 
 Rassits (¢o Blanch).—Put the rabbit 
 on the fife in a little cold water, let it 
 boil; as soon as it boils, take it out, and 
 put it for a few minutes into cold water. 
 
 ABBITS Botled.—Before they are boil- 
 ed, hold the heads for a few minutes ina 
 saucepan of water that is boiling, which 
 will prevent the disagreeabie appearance 
 they otherwise have in cutting up: they 
 will take about half an hour boiling, ac- 
 cording to their size. 
 
 -If boiled, and smothered with onion 
 sauce, melt the butter with milk instead 
 of water. 
 
 -Rapeit (Brotled).—Take a coupte of 
 young rabbits, cut them up, and_ put 
 them to steep fora few hours in a little 
 oil, mixed with parsley, leeks, a few 
 mushrooms, and a clove of garlic, all 
 shred fine, salt and pepper; roll each 
 piece of rabbit ia a rasher of bacon, and 
 
 ut them, with a part of the seasoning, 
 into pieces of white paper; butter the 
 papers inside; broil upon a gridiron over 
 avery slow fire, and serve hot in the 
 Peas. 
 
 ABBIT Fillets en Cartouche.* — Put 
 into a pan, about the size of an egg of 
 grated bacon, double the quantity of but- 
 ter, four dessert-spoonsful of oil; make 
 these quite hot, and add three dessert- 
 spoonsiul of champignons, minced very 
 small, and squeezed thoroughly ia a 
 cloth; leave the pan on the fire for a 
 quarter of an hour, then put in a spoonful 
 of shalots, well washed and minced, give 
 them a turn, and add the same of shred 
 parsiey ; stir the whole together over the 
 fire ; your fillets being ready, cut each in 
 half, and put them into the above, with 
 salt, pepper, and pounded spice; when 
 they are brown on both sides take them 
 out, and set them byto cool. In the 
 mean time, cut as many square pieces of 
 paper as you have bits of rabbits, and 
 each large enough to contain the half 
 fillets; rub them over with oil, lay a thin 
 slice of bacon on every one, on this put 
 the fillet with some of the above season- 
 ing; wrap the paper over in the form of 
 
 ( 429 ) 
 
 RAB 
 
 a cartouche, taking care to fold the ends 
 of the paper so that none of its contents 
 can escape; place these on a gridiron 
 over a clear fire, turn them frequently ; 
 when done, serve them dry, or with a 
 clear gravy, as you please. 
 
 Rassit Brains, Coguilles of.*—Take 
 the brains from sixty rabbits, soak all 
 the blood out; scald them in a little 
 water, vinegar and salt; cool, and trim 
 them-nicely.”. Do up some champignons 
 in the juice of a lemon and a little butter, 
 then put them into some allemande ; give 
 it a boil, add the brains, do them lightly, 
 fill the shells with this; cover them with 
 bread crumbs, grated parmesan, and a 
 little butter; colour them in the oven, 
 and serve. 
 
 Razseits in a Fricassee.— Take two 
 fine white rabbits, and cut them in pieces, 
 by cutting off the legs, shoulders, and 
 back; blanch them in boiling water, and 
 skim them for one minute ; stir a few 
 trimmings of mushrooms in a stewpan 
 over the fire, with a bit of butter, till it 
 begins to fry, then stir in a sposonful of 
 flour; mix into the flour, a little at a 
 time, nearly a quart of good consommé, 
 which set on the fire, and when it boils, 
 put the rabbits in, and let them boil 
 gently till done, then put. them into 
 another stewpan, and reduce the sauce 
 till nearly as thick as paste ; mix in about 
 half a pint of good boiling cream, and 
 when it becomes the thickness of décha- 
 melle sauce in general ; squeeze it through 
 the tammy to the rabbits; make it very 
 hot, shake in a few mushrooms, the yolk 
 of an egg, anda little cream, then serve 
 it to table. . 
 
 Rabbits may also be preserved, white or 
 brown, in the same manner as chickens. 
 
 Raspir Galantine.* — Bone a rabbit 
 entirely (except the head) take away the 
 meat of the thick part of the thigh, lard 
 it with seasoned lardons3} mince the 
 meat taken off with the fillets of two other 
 rabbits, take an equal quantity of bacon, 
 minced, mix them together, add salt, 
 pepper, pounded spice, and minced truf- 
 fles ; lay the rabbit open on a cloth, sea- 
 son, and spread a layer of the farce all 
 over it, on this place tongue @ /’écarlate, 
 truffles, and lardons, in small pieces; 
 proceed thus, alternately, until the rabbit 
 is full ; then form it, as well as you can, 
 into its original shape; tie slices of bacon 
 all over it, wrap it in the cloth, and tie it 
 again; lay slices of bacon in a braising- 
 pan, put in the rabbit, a knuckle of veal, 
 the bones of the rabbit, two carrots, 
 three onions (one stuck with cloves), two 
 bay-leaves, alittle thyme, parsley, scal- 
 lions, half a bottle of white wine, a ladle- 
 ful of stock, and a little salt; set the pan 
 
RAB 
 
 on the fire to simmer for two hours, then 
 take from the fire; and in halfan hour’s 
 time take out the rabbit carefully. When 
 quite colil take it out of the cloth, glaze, 
 and serve it. 
 Rassits Gibelotte.*—Cut a. rabbit into 
 pieces as near of a size as possible; make 
 3 roux with a quarter of a pound of butter 
 and two dessert-spoonsful of flour; when 
 itis of a good:colour put in the rabbit to 
 brown, adda quart of good. stock, and 
 half the quantity of white wine, stir till 
 
 it boils, then put in some champignons, - 
 
 streaky bacon (previously browned), a 
 bunch of parsley, scallions, a litt!ethyme, 
 and a bay-leaf; set the whole on a brisk 
 fire toreduce the liquor, season with salt 
 and pepper to the taste. Toss up about 
 thirty small onions ina little butter, and 
 add them, with some bits of eel, to the 
 above when about three parts done. ‘Take 
 care to remove all fat ; take out the herbs 
 andserve. - 
 
 Rassir (en Hattelettes).—Cut up one 
 or more rabbits, and stew them with half 
 a glass of white wine, somestock, a bunch 
 of herbs, salt, and coarse pepper ; when 
 done, and the sauce reduced so as to ad- 
 here to the meat, let them cool; then 
 put’ the pieces upon small skewers, wet 
 them with an egg beat up, and grate 
 bread over them}; broil, and’ serve dry 
 upon the skewers. ~ 
 
 Rasait Loaf.*—Takea double mould, 
 butter and fill the space round the smaller 
 one, with a rabbit guwenelle (see that 
 article); place your mould in the dazn- 
 marie to simmer. When the farce.-is 
 sufficiently done, turn it ona dish; take 
 care no water gets into it; put into the 
 space left by the smaller mould, the 
 brains, ‘small fillets, and kidnies (lightly 
 fried); mix some espagnole with -halfia 
 glass of champagne and a fwmet of game, 
 reduce this and pour it over the contents 
 of the loaf; glaze the exterior, and serve. 
 
 Raseits, Marinade of.*—Fake some 
 cold roasted rabbits, cut them in pieces, 
 trim ‘them nicely, and ‘put them into a 
 marinade (see that article) ; when. suffi- 
 ciently flavoured, drain them thoroughly, 
 put the pieces ‘into a batter, and fry 
 them a nice colour. Serve with fried 
 parsley. —- eats 
 
 Rapert (Minced).—Take the remains 
 of a roasted rabbit, cut-off all the meat, 
 and mince it with a little roast mutton: 
 Then break the bones of the: rabbit into 
 small pieces, and put them into a stew= 
 
 par with aslice-of butter, some shalots,: 
 
 alfa clove‘of garlie,thyme,.a bay-leaf, 
 and basil; give these a few turns over 
 the fire, then shake in a little fiour; 
 moisten with a glass of red wine, and the 
 same quantity of stock, and let it boil 
 
 ( 430 ) 
 
 RAB 
 
 over a slow fire half an hour}; strain 
 it off, and put in the minced meat, adding: 
 salt and coarse pepper ; heat the whole, 
 without boiling, and serve hot: garnish’ 
 with fried bread. — e gen Pte 
 Rapsits, in a Minute.* — Cut your 
 rabbits into pieces, wipe them perfectly: 
 dry; put aquarter of a pound of butter 
 into a stewpan, set it on the fire, and- 
 when warm, put in the rabbit with’ a 
 little pounded spice, salt, pepper, and. 
 grated nutmeg’ let the fire be brisk, and 
 as soon as the pieces are browned, adda 
 little shred parsley and shalots, leave it: 
 three or four minutes longer on the fire,” 
 and then serve. ‘Ten or fifteen minutes 
 are suflicient to cook thisdish.* 
 Rassit Pze.—Cut a couple of young 
 rabbitsinto quarters, and bruisea quarter | 
 ofa pound of bacon in a mortar, with the 
 livers, some pepper, salt, a little mace, 
 parsley, cut small, and a few leaves of - 
 sweet basil; when these are all beaten 
 fine, line your pie-dish witha nice crust, 
 then put a layer of the seasoning at the’ 
 bottem of the dish, and put in: the rab-» 
 bits; pound some more bacon. ina mor- 
 tar, mix with it some fresh butter, and 
 cover the rabbits with it, and over that. 
 lay thin slices of~bacon; put'on the 
 cover, and place itin the oven ; it will be: 
 done in about two hours; when baked 
 take off the cover, take out the bacon and: 
 skim off the fat, and if there is notasuf-.. 
 ficient quantity of gravy, add some rich 
 mutton or veal gravy. ° wis és) 
 Rasait Pie (Raised).—Cut your rab-' 
 bits in pieces, and put them into a stew-. 
 pan, with a bit of fresh butter, lemon-« 
 juice, pepper, salt, parsley, thyme, sha-- 
 lots, chopped very fine, and a. little: 
 pounded mace. hen the pieces of rab- 
 dit are about: half done, lay them on a 
 dish, and when cold; raise the crust; 
 put light foree-meat at the bottom; the, 
 rabbit-uponit, and more force-meat upon 
 the top. 
 
 take off the cover, and ‘add a ragott > 
 
 of sweetbreads, cock’s-combs, &c., and” 
 
 serve. | ena i 
 Rassits Portuguese. — Cut off the 
 heads of a couple of rabbits, turn the 
 
 | backs upwards, the two ‘legs stripped to* 
 
 the end, ‘and trussed with a couple. of 
 
 skewers in the same manner aschickens, © 
 
 the wings turned like the pinions of 
 chicken; lard and roast them with good 
 gravy; if they are intended for boiling, - 
 they should:not be larded, but be serve 
 with bacon, and greens, or celery sauce.” 
 Rasesits (Potted).—Take two or three 
 young, but full-grown rabbits, cut them 
 up, and take off the leg bones at the 
 thigh, season them well with pepper, 
 
 Cover it, and put it in a mode- ° 
 rate oven to bake gently ; when done,» 
 
 
 
 
 
 
 

 
 RAB 
 
 mace, cayenne, salt, Rol spice: all in 
 very fine powder, and put them intoa 
 small pan, placing them as closely to- 
 gether as possible. Make the top as 
 smooth asyoucan. Keep out the heads 
 and carcasses, but take off the meat about 
 the neck. Put plenty of butter, and let 
 the whole bake gently. Let it remain in 
 the pan for two days, then put it into 
 small pots, adding butter. The livers 
 should also be put in. 
 
 _ Rassir Preserved.*—Having boned a 
 rabbit, lard it with bacon and ham; 
 season it well inside and out, roll it up, 
 beginning with the legs, make it tight, 
 and tie it. Put itinto astewpan, with 
 some oil, thyme, bay-leaf, and basil ; set 
 these on the fire till done enough (but 
 without boiling). When sufficiently 
 cooked, take ont the rabbit, drain, let it 
 cool, and then cut it into small pieces, 
 which put into bottles ; fill them with oil 
 and cover with wet bladders. When re- 
 quired for table, take them out, cut them 
 into fillets, and place on a dish with shred 
 parsley and oil. 
 
 Rapsits (Pulled). — Half boil your 
 rabbits, with an onion, a little whole 
 pepper, a bunch.of sweet herbs, a piece 
 ‘of lemon-peel ; pull the flesh into flakes ; 
 ut to it a little of the liquor, a bit of 
 utter rolied in flour, pepper, salt, nut- 
 meg, chopped parsley, and the liver 
 boiled and bruised; boil this up, shaking 
 it round, and serve. 
 
 Rapsit, Quenelles of.*—Take the fil- 
 lets and legs of rabbits, separate the 
 meat from the skin and sinews, pound it 
 thoroughly, and rub it through aguenelle 
 ‘sieve ; take an equal quantity of panada, 
 the same of butter, each pounded sepa- 
 rately, and passed through a quenelle 
 sieve; then pound all three together, in 
 alittle time add salt, pepper, and spice, 
 still pounding; add, occasionally, three 
 yolks, and two whole eggs; when_snfii- 
 ciently pounded, make up a ball of it, 
 put it into a saucepan to try if it be pro- 
 perly seasoned. Whip three whites of 
 eggs to a very firm froth, stir it into the 
 farce with a wooden spoon, instead of the 
 pestle, and finish as usual. 
 
 Raspit Quenelles en Terrine.*—Make 
 your farce as usual, except that a smaller 
 
 uantity of butter should be used,-poach 
 them in balls, drain them, and lard each 
 carefully with truffles, cut in smal] slips ; 
 when larded, put.them into a stewpan, 
 with cock’s-combs and kidneys, two 
 small veal nuts, lamb’s sweetbreads 5 
 put into another stewpan two ladlesful 
 of velouté, one of fumét of game, half a 
 bottle of madeira, and some champignons, 
 previously fried lightly in a little water, 
 and the juice of a lemon; reduce this 
 
 ( 431 ) 
 
 RAB 
 
 sauce to half, then take out the cham- 
 
 ignons, and put them to the quenelles, 
 
 ce} make a Hatson with four yolks of 
 eggs and an ounce of butter, stir it over 
 the fire, but do not let it boil 5 then strain 
 the sauce over the guenelles, make the 
 whole hot together, pour it into a tureen, 
 and serve. 
 
 Rassits to Roast. —They may be 
 roasted with stuffing, and gravy, the 
 same as hare. Serve with sauce made 
 of the liver and parsley, chopped, in 
 melted butter, pepper, and salt. 
 
 Raspit Salad.—Take some crumb of 
 bread and cut it into small pieces, the 
 same as you cut bacon for larding 3; fry it 
 in butter, let it be a nice colour, and 
 then drain it; take the remains of a 
 rabbit that has been roasted, cut the 
 meat into slices, and.arrange it in the 
 dish for table upon the fried bread ; add 
 two anchovies, cut very sinall, and well 
 washed, some capers, and some small 
 white onions, boiled ; the whole taste- 
 fully intermixed ; season with salt, coarse 
 pepper, oil, and vinegar. The seasoning 
 is not usually added until the rabbit is 
 placedfupon the table. 
 
 Rappits Legs au Soleil.*—Bone the 
 legs, and lard them very closely with 
 bacon, seasoned with salt, pepper, and 
 poundéed spice ; warm some butter in a 
 pan, putin the legs, and fry them lightly 
 over avery hot stove; then add a dessert 
 spoonful of flour, a ladleful of stock, two 
 of velouté,a bay-leaf, some champignons, 
 half a bottle of white wine, and a bunch 
 of parsley and scallions; set iton a fierce . 
 fire, to reduce the liquor; skim it well, 
 and when done and sufficiently reduced, 
 take out the rabbit legs, and set them to 
 cool, stir the.volks of five eggs, anda small 
 piece of butter into the sauce, and pour 
 it over the legs. When cold, dip them in 
 bread crumbs, and let them thoroughly 
 imbibe the sauce alternately. Beat up 
 five eggs witha little salt, and pepper, 
 dip the legs.in, bread them all over, and 
 give them a good form; fry them in a 
 very hot pan to anice colour, and serve 
 with fried parsley. 
 
 Raseir Soup.*—Cut an old rabbit into 
 pieces, put them into a quart of water; 
 boil it well, take out all the bones, and 
 beat the meat ina marble mortar, as for 
 potting ; add a little salt, mace, and 
 white pepper, to your taste; stir it into 
 the liquor the rabbit was boiled in, with 
 the addition of:a very little cream. 
 
 N.B. The meat of the whole rabbit is 
 too much for one quart; query, would it 
 not be enough for two? 
 
 Rassits, en Surprise.—Roasta couple 
 of young rabbits, cut their heads off very 
 close to the shoulders; take off all the 
 
RAD 
 
 meat from the back, cut it into small 
 pieces, and put them into a stewpan, 
 with some milk thickened with a bit of 
 butter rolled in flour, a little nutmeg, 
 and salt, and let them stew for six or 
 eight minutes, until the sauce becomes 
 of the consistence of cream; make a 
 forcemeat with a pound of veal, the same 
 quantity of suet, an equal quantity of 
 bread-crumbs, two anchovies, some 
 lemon- peel grated, a little thyme, anda 
 nutmeg, grated; mix the whole together, 
 with the yolks of two eggs; place it round 
 the rabbits, leaving each side of the 
 back-bone open to put the meat in which 
 was cut off; lay in the meat, and smooth 
 it over with a raw egg; make it square 
 at both ends, butter a dish, and pnt the 
 rabbits upon it with great care, and put 
 them into the oven to bake for three 
 hours; they must be done toa fine brown 
 colour ; when done, place them on a dish, 
 and pour over them gravy, thickened 
 with butter, add the squeeze of a lemon. 
 
 Raproves.*—Take a pound of flour, 
 place it on a slab, make a hole in the 
 middie, into which put three eggs, work 
 them well in, until your paste becomes 
 firm and smooth, then roll it out as thin 
 as paper, adding as little flour as-pos- 
 sible. Have ready some guenelle farce, 
 mixed with a little grated Parmesan, bur- 
 rage, (scalded and shred), some boiled 
 milk, and cream cheese, nutmeg, cinna- 
 mon, the yolks of two eggs, and some 
 pepper, or a mignonetie. Lay this farce 
 in small portions, at equal distances, 
 over half the paste, moisten the edges, 
 and turn the other half on it 3 press it 
 down round the bits of farce, and then 
 cut it into small square pieces; put these 
 into some good stock, when they have 
 boiled five minutes and rise to the top, 
 take them out, and drainthem. Take a 
 soup tureen, poura ladlefulof gravy into 
 it, then put in a layer of the radzoles, 
 another of Parmesan cheese, grated, 
 some melted butter, and then just cover 
 them with gravy. Serve very hot. 
 
 RADISHES, az Blond.*— Boil in 
 some stock, and drain your radishes, 
 then put them into a stewpan, with veal 
 élond; simmer them for half an hour; 
 add a little nutmeg and verjuice ; stir 
 them occasionally, and when the radishes 
 are flavoured and well coloured, dish 
 them, strew bread-crumbs over, and 
 brown it in the oven. 
 
 RapisHes, 7x Broth.* — Take some 
 young radishes, pick and scald them, 
 cut them into halves or quarters accord- 
 ing to their size, and boil them witha 
 slice of bacon in some stock. Ina 
 little time take them out, drain, and put 
 them into another stewpan, with con- 
 
 ( 432 ) 
 
 sommé, or vea’ 
 
 
 
 colour, and the sauce pretty thick ; then 
 serve them. fee Fi 
 Racout, Chipolata.* — Cut into the 
 
 shape of an olive, twenty-four pieces of | 
 
 carrots, the same of turnips, onions and 
 chesnuts ; blanch, and then dress them 
 in some consommé, with a little sugar ; 
 boil a dozen small sausages, and as many 
 slices of streaky bacon in water; put all 
 your garnish intoa stewpan, with twenty 
 
 champignone, a ladleful of espagnole, 
 
 first working it up with the bottoms of 
 
 the entrée, for which the ragout is in- 
 
 tended. Serve as hot as possible. 
 Racout, @ la Financiere.* — Take 
 
 twenty-four large champignons, and as ° 
 
 many truffles, cut into little balls, put 
 them into a stewpan with half a bottle 
 of Madeira, two allspice, a little tomata, 
 and an ounce of veal glaze; reduce the 
 whole to a jelly, and then add four 
 ladlesful of espagnole ; work up two 
 spoonsful of veal b/ond ; boil it up, set it 
 on the side of the stove, reduce, and 
 strain it, then put the champignons and 
 truffles into another saucepan, pour the 
 sauce over them, with the addition of 
 twenty-four cocks’ combs, and kidnies, 
 twenty-four guenelles, twelve lamb or 
 veal sweetbreads, either sliced or not, as 
 you please. ; 
 
 Racout a@ la Providence.* — Take 
 twenty pieces of well salted streaky ba- 
 con, a8 many small sausages boiled, 
 twenty champignons, as many guenelies, 
 made of the shape and size of the sau- 
 sages, peel and turn the same number of 
 chesnuts, cut twelve truffles into balls, 
 and put all these articles into a stewpan, 
 with a glass of madeira, a little glaze, 
 cocks’-combs and kidnies; add some 
 clarified gravy, make the ragoft quite 
 hot and serve. Twenty or thirty olives, 
 turned and blanched, may be added, if 
 you think proper. 
 
 Ragout @ la Toulouse.* — Take the 
 
 same ingredients as for the Financiere, - 
 
 put them into a saucepan, with some 
 half glaze of fowl, dress all together, ex- 
 cept the guenelles; add aladleful of adle- 
 mande. Put your ragout into the dain- 
 marie, to heat it without letting it boil: 
 If the sauce be too thick, dilute it with 
 fowl consommé. a ‘ 
 
 Ratsin /Vine.* — One hundred of 
 Smyrnas to twenty gallons of water, wine 
 measure; boil the water with half a 
 pound of hops in for an hour; let it 
 stand till cold; then put it on the fruit; 
 let it remain three weeks, stirring it 
 every day; pressit off, and put it into 
 the cask; do not bung it down till the 
 
 
 
 
 
 | 
 : 
 z 
 | 
 Hl 
 : 
 

 
 
 
 RAM 
 
 stood about a year, 
 
 brandy to a hogshead of wine. 
 
 ag. 
 
 N.B. The time for steeping depends 
 on the warmth ofthe weather; when the | 
 fruit is swelled ready to break, it is ina | 
 
 fit state to press. 
 ' Raisin 
 
 heat two or three days; then, to every 
 
 hundred of fruit, put fifteen gallons of 
 
 water; letit stand in the tub, stirring it 
 every day till it becomes sour; then 
 strain it off, put it into the cask, and fer- 
 ment it with a toast covered with yeast ; 
 lay a piece of slate over the bung-hole ; 
 set it in the sun during the summer, and 
 in winter in a warm place. 
 
 - Raisin Vinegar.—To every two pounds 
 of Malaga raisins, put four quarts of 
 spring-water ; lay a tile over the bung, 
 and set it in the sun till fit for use. A 
 stone- bottle will doas wellasa cask. Plac- 
 ing itin the chimney corner, and keep- 
 ing it there a proper time, will do as well 
 as placing it in the sun. 
 
 RAMEQUINS.—Take a quarter of a 
 pound of Cheshire cheese, scraped, the 
 same quantity of Gloucester cheese, and 
 beat them ina mortar, with a quarter of 
 a pound of fresh butter, the yolks of four 
 egys, and the inside of a French roll, 
 boiled in cream till soft; when all is 
 beaten to a paste, mix it with the whites 
 of the eggs, previously beaten, and put 
 the paste into small paper cases, made 
 rather long than square, and put them to 
 bake in a Dutch oven, til! ofa fine brown. 
 They should be served quite hot. You 
 may, if you think proper, add a glass of 
 white wine. 
 
 Ramequins.*—Take half a pint water, 
 three ounces of Gruyére cheese, a little 
 Parinesan, an equal quantity of butter, 
 salt, and pepper; put them into a stew- 
 pan, set it on the fire; when the water 
 boils, take it off, mix sifted flour and 
 eggs with it, as directed for Chowx ; pour 
 your preparation into buttered tins, 
 dorez them, and Jay on each a thin slice 
 of Gruyére cheese ; bake them in a mo- 
 derate oven. 
 
 Rameguins @ la Créme.*— Put into a 
 saucepan, two ounces of fresh butter, and 
 two glasses of good milk ; when it begins 
 to boil, take it from the fire, and add 
 five ounces of sifted flour, mix this well ; 
 then replace it on the fire, stirring con- 
 
 stantly for three minutes; pour the paste 
 into another saucepan, to mix it with 
 
 ( 433 ) 
 
 fermentation has ceased; when it has 
 
 draw it off clear, put 
 it into the barrel again, and let it stand 
 to settle before it is bottled ; before it 
 is bunged down close, put a quart of 
 What is | 
 thick should be run through a flannel 
 
 : tne Vinegar.*—After press- | 
 ing off the wine, lay the fruit in a heap to | 
 
 
 
 RAS 
 two ounces more of butter, two of Parme- 
 san cheese grated, and two eggs, these 
 being thoroughly amalgamated, add a 
 pinch of mignonette, aspoonful of powder 
 sugar, an egg, and three ounces of Gru- 
 yére cheese, cut into dice; work this 
 mixture well, and put to it three spoons- 
 fulof whipped cream}; your paste ought 
 to be the consistence of choux: lay the 
 ramequins rather smaller than the choux, 
 dorez them in the same manner, and put 
 them in a brisk oven for twenty minutes. 
 RASPBERRY Cakes.*—Gather some 
 raspberries before they are quite ripe, 
 pick, and lay them in a stove to dry; 
 then beat them in a mortar. Take a 
 pound and quarter of fine sugar, clarify 
 and boil it to cassé; then weigh half a 
 pound of raspberries, dried as above; 
 throwthem into the syrup, with halfa 
 spoonful of white of egg, beaten in 
 cream}; stir it carefully, give it a boil, 
 and pour it in moulds or paper cases. 
 RASPBERRIES, Compote of.* — Choose 
 your fruit when quite dry, and perfectly 
 sound; pick them carefully, and put 
 them into cold water ; boil some clarified 
 sugar to Ja plume ; drain the raspberries, 
 
 put them into the syrup, take the pan 
 
 from the fire, and leave it. A little time 
 
 after stir the fruit gently, give them one 
 boil, and then put them into a compo- 
 
 tier. 
 RaspBerriss, Conserve of.* — Beat up 
 
 a pound of raspberries to a syrup, to 
 
 which add the juice of a quarter of a 
 pound of red currants, strained; put. the 
 pan on a moderate fire till the fruit is 
 reduced to half. In the meantime, boil 
 a pound and a quarter of sugar to la 
 
 plume, then stir it continually till it 
 
 whitens; when a little cooled, mix the 
 fruit with it thoroughly, and then pour it 
 into your moulds to dry. 
 
 RasPBeRRY Cream.*—Whip some good 
 cream to a fine froth; beat up powder- 
 sugar with ripe raspberries, rub— this 
 through a sieve, and mix it as lightly as 
 posstble with the whipped cream; lay it 
 carefully in a china bowl, or in glasses; 
 if the former, garnish it witha string of 
 ripe raspberries. 
 
 Raspperry Cream.* — Boil an ounce 
 and half of isinglass in as little water as 
 possible, strain it, and add raspberry 
 syrup sufficient to give it a pleasing 
 colour; then add half a pint of white 
 wine and two ounces of pounded-sugar ; 
 all this to be put toa pint of thick cream, 
 and to be well beaten before it is putinto 
 the moulds. 
 
 Raspperaiss, Créme of (&queur).*— 
 Take four pounds of fresh gathered 
 raspberries, pick, and infuse them for 
 
 } four ay aeahy hours in a gallon and a 
 
RAS 
 
 the end of that time, distil the infusion : 
 dissolve three pounds and a half of sugar 
 in seven pints of water; mix this syrup 
 in the igqueur, filter and bottle. 
 
 RAspBerry Dumplings. — Take some 
 good puff paste, roll it out, and spread 
 raspberry jam over it; rol] itup, and boil 
 itrather more than an hour; cut it into 
 five slices ; pour melted butter into the 
 dish, grate sugar round, and serve. 
 
 Raspserry Fritters. — Grate two Na- 
 ples biscuits, or. the crumb of a French 
 roll; put to eithera pint of boiling cream. 
 When this is cold, add to it the yolks of 
 four eggs, well beaten; beat all well 
 together with some raspberry juice; 
 drop this in very small quantities, into a 
 pan of boiling lard; stick them with 
 blanchedalmonds, sliced. 
 
 RaspPBerry Ice.* — Press the juice 
 from as many raspberries as will yield a 
 pound and a half; put it into a glazed 
 pan, and leave it for four days. Then 
 carefully raise the skin that has formed 
 on the top.of it, pour off the juice into 
 another vessel; clarify a pound and a 
 half of sugar, with a pint and a half of 
 water, add the juice, and give them half 
 a dozen boils ; if not sufficiently red, put 
 in aroot of orkanet, which leave in till 
 of the proper colour; strain the prepara- 
 tion througha sieve; when cold, put it 
 _ the sabotiére, and freeze it. See 
 LOC} 4 
 
 RaspBerry Ice (WV ater).* — Pick and 
 erush as many raspberries as will yielda 
 pound of pulp; put this into a pound of 
 elarified sugar boiled to petit Lssé, with 
 the juice of twolemons; mix them toge- 
 ther well, if too thick add aglass of water, 
 put the preparation into a mould, and 
 freeze it as directed. See Ice. 
 
 RaspBerry Jelly.t—Take two thirds 
 ef raspberries, and one third red cur- 
 rants; pick them, press the juice through 
 a sieve into a pan, cover, and place it in 
 a cellar, or any other cool place for 
 three days; at the end of that time raise 
 the thick skin formed at the top, and 
 pour the juice into another vessel ; weigh 
 it, and put it, with half the quantity of 
 “sugar, into a preserving pan, set it on 
 the fire; a great deal of scum will rise 
 at first, which must all be taken off; 
 leave it on the fire for an hour; then 
 poura few drops on a cold plate, if it 
 coolsofthe proper consistence for jellies, 
 take itfromthe fire, and whilst hot pour 
 it into pets. Let the jelly be quite cold 
 before the pots are covered. 
 
 Raspsernies to Keep.* — This fruit 
 may be bottled for keeping like cherries. 
 ‘They must not be more than just ripe. 
 
 RAsPBERRIES of Marchpane.*—Takea 
 
 ( 434 ) 
 
 half of brandy, and a quart of water; at. 
 
 RAS 
 
 chpane, the juice of four 
 lemons, a quart a pound of raspberry 
 jelly, and a little cochineal; mix these 
 together with a strong wooden spatula ; 
 then add two handsful of flour, and 
 some powder sugar; when well worked 
 up, roil them into pieces abont the size 
 of a finger, cut these into dice, roil 
 each into a ball, pinch the top intoa 
 point, so as to resemble the fourm of a 
 raspberry: then put them one by one 
 into paper cases, which place in a dry 
 warm place, for eight or ten days, At 
 the end of that time, puta portion of 
 syrup of raspberries, a little cochineal, 
 and a small quantity of powder-sugar into 
 a pan; mix them together with a spoon, 
 and then throw into it a couple of hands- 
 ful of the raspberries; take the pan in 
 both hands, and shake it about, 60 
 that the raspberries may be equally co- 
 vered with the red syrup; then put sugar 
 a@ la gréle on a large sheet of paper, 
 spread it out a little, and while the rasp- 
 berries are wet wiih the syrup, throw 
 them into the sugar ; then take the four 
 corners of the paper. shake itabout well, 
 by which means the sugar will adhere to 
 the raspberries in all parts, and give 
 them a perfect resemblance to the real 
 fruit; take them out carefully one by 
 one, lay them on paper, and put them in 
 a warm place for some days. These 
 
 
 
 
 pound of mare 
 
 artificial raspberries are of a pleasant 
 
 flavour, and will keep several years. 
 Raspperry Marmalade.* —— Take 
 double the weight of raspberries to that 
 of sugar. Rub the fruit through a sieve, 
 and put the pulp into a saucepan ; set it 
 on the fire, and stir till it is reduced to 
 half; then pour on the sugar, previously 
 clarified and boiled to petzt boulé, stir it 
 well in, put iton the fire, give it a few 
 boils, and then pour it into pots. 
 RaspBerRriEs Preserved.*— Vake five 
 or six pounds of red, bu} not too ripe 
 raspberries, pick, and put them into a 
 preserving pan, with an equal weight of 
 clarified sugar, boiled to petit bouwlé; when 
 they have boiled up about a dozen times, 
 skim, and pour the whole into a pan till 
 the next day, then drain the fruit, and 
 put it into jars; put tothe syrup about 
 two glasses of cherry juice, previously 
 strained ; boil the sugar to da nappe, and 
 then puur it over the raspberries; add 
 afterwards, abouta spoonful of currant 
 jelly toeach pot, and when cold, lay on 
 brandy papers, and tie them down. 
 Raspserry Ratafia.* — Take three 
 pints of raspberry juice, and half a pint 
 of cherry-juice; dissolve in these a pound 
 and a half of fine sugar ; letit stand some 
 time, and then add three quarts of the 
 best brandy 3 strain it, and when quite 
 
 ¢ 
 
 
 
 
 

 
 RAT 
 clear, bottle it. Be ful to keep it 
 well corked. ot ' 
 
 _Raspperry Tart. — Line your dish 
 with a nice puff paste, lay in sugar and 
 fruit, put bars across, and bake. 
 
 Raspserry Tart with Cream.—Line a 
 patty- pan with thin puff paste,lay insome 
 raspberries, and strew some very finely 
 sifted sugar over them; cover them with 
 pull paste, and bake it; when done, cut 
 if open, and put in half a pint of cream, 
 in which has been previously beaten the 
 yolks of two or three eggs, and sweet- 
 ened with a little sugar; when this is 
 added to the tart, return it to the oven 
 for five or six minutes. 
 
 _Raspperry /4ine.* — Thoroughly 
 wash, clean, and stone, three pounds of 
 sun raisins; then boil two gajlons of 
 spring water for balf an hour, as soon as 
 it is taken off the fire, pour it into adeep 
 stone jar, and put in the raisins, with six 
 quarts of fresh raspberries, and two 
 pounds of loaf sugar; stir the whole well 
 together, cover the jar closely, and set 
 it in a cool place, stirring it twice aday ; 
 then pass it through a hair sieve, put the 
 liquor into a close vessel, adding /one 
 pound more of loaf sugar ; let it stand 
 for a day and a night tosettle, after which 
 bottle it, adding a little more sugar. 
 
 Raspserry Vinegar, Syrup of.*—Take 
 a large wide-mouthed glass bottle, pour 
 into it two quarts of the best vinegar, 
 and as many picked raspberries as the 
 bottle will contain, taking care that the 
 vinegar does come above them ; let these 
 stand covered fora week. At the end of 
 that time, pour both vinegar and rasp- 
 berries on a silk sieve, pressing the latter 
 lightly, that the juice may run through 
 with the vinegar ; when perfectly clear, 
 weigh it, and-put double its weight of 
 fine sugar, crushed; pour the vinegar 
 in, close the matrass, and set it in a 
 moderately heated bain murie ; as soon 
 as the sugar is dissolved, let the fire go 
 out gradually, and when the syrup is 
 cold, bottle it. The corks should be 
 sealed, to exclude the air entirely. 
 
 RATAFIA of Four Fruits.*—Take 
 ten pounds of very ripe cherries, two 
 pounds and a half of raspberries, five 
 pounds and a half of red and two pounds 
 of black currants; pick, and mix these 
 fruits together, press the juice from 
 them, measure it, and for every quart of 
 juice, take half-a pound of sugar, and an 
 equal quantity of brandy ; dissolve the 
 sugar in the juice, then put in the 
 brandy, a drachm of mace, and two 
 drachms of cloves. Let the whole stand 
 some time, filter, and bottle it. Keep 
 them well corked. 
 
 : RatrarirA Of Seeds.* — Take. three 
 
 ( 435 ) > 
 
 REM 
 
 drachms of each of the following seeds : 
 anise, cummin, fennel, dill, coriander, 
 carraway, and angelica; bruise and in- ~ 
 fuse them for a month, in a gallon of 
 brandy. Dissolve two pounds of sugar - 
 in a pint of water, add this syrup at the 
 end of the above-mentioned time to the 
 infusion ; then filter, and bottle it. re 
 RaTraFiA, without Sugar or Syrup.*—- 
 Press the juice from some cherries into 
 a pan, and leave it a quarter of an nour, 
 then put it intoa large bottle, with the > 
 kernels, and also some apricot kernels; - 
 to this add (if you wish the ratafia a 
 deep colour) the juice of two or three 
 pounds of black-cherries. Put to your 
 juice half or a third of its quantity of 
 the best brandy; then bottle it, and 
 when the fermentation has ceased, cork: 
 the bottles. If the air is exctuded, this 
 ratafia will keep for many years. 
 RAVIGOTE.* —Shred small a little 
 
 cchervil, chives, pimpernel, and tarragon 3 
 
 this latter ought to predominate; (the 
 mixture of these articles constitutes the 
 ravigote) ; take some velouté, two des- 
 sert spoonsful of vinegar, and a little 
 whole pepper, make them quite hot, add 
 a bit of butter and the ravizgote; stir. 
 till the butter is quite dissolved, and 
 serve, 
 
 Ravigotr with O7/.*--Mince the ravi- 
 gote, and put it into a saucepan with a 
 ladleful of cold velouté, salt, and whole 
 pepper, stir it well to mix it thoroughly, 
 then add two ladlestul of oil, mix that 
 well also, then pour in four or five dessert 
 spoonsful of vinegar; keep stirring it till 
 very smooth, and the meat or fish salad 
 be ready for it to be poured on. 
 
 REMOULADE.*—Put some mustard 
 into a basin, and mix it up with some 
 water, add to this a little shalot, and 
 ravigote, both shrad, six spoonsful of oil, 
 four of vinegar, some salt, and whole 
 pepper ; mix them well in, and then put 
 in the yolks of two raw eggs, and con- 
 tinue stirring until the sauce is very 
 smooth ; it ought to be rather thick. 
 
 REsOULADE (Green).* —Scald a ravi- 
 gote well, press, and pound it, then add’ 
 salt, whole pepper, a glassfull of mus- 
 tard, pound again, mix ina glass of oil, 
 the yolks of two or three raw eggs, and 
 four or five dessert spoonsful of vinegar 5 
 when all these ingredients are thoroughly 
 amalgamated, strain the whole through a 
 bolting like a purée; it ought to be 
 rather thick. If not green enough, add 
 a little spinach essence. 
 
 Remoutape, Jxdian.* — Pound the 
 yolks of ten hard eggs to a paste, dilute 
 it with eight spoonsful of oil, put in one 
 ata time, and continue pounding all the 
 ss ee add about a dozen allspice, a 
 
RIC 
 tea spoonful of saffron, four or five spoons- 
 ful of vinegar, salt,and pepper; amal- 
 gamate the whole perfectly, strain it 
 through a bolting-cloth, and serve it in 
 a sauce tureen. This sauce should be 
 rather thick, as well as the preceding. 
 
 ~RENNET.—As soon as the calf is 
 killed, take out the stomach, and scour 
 it inside and out with salt, after it is 
 
 cleared of the curd always found in it. 
 
 Let it drain for a few hours, after which 
 sew it up with two large handsful of salt 
 in it, or stretch it on a stick well salted ; 
 or keep it in thesalt, wet, and soak a 
 bit, which will do over and over by fresh 
 water. 
 
 RENNET.—Prepare the maw the same 
 as in the above receipt: on the following 
 day, put a handful of hawthorn-tops, a 
 handful of sweet-briar, a handful of 
 rose-leaves, a stick of cinnamon, forty 
 cloves, four blades of mace, a sprig of 
 knotted marjorum, and two large spoons- 
 ful of salt, into two quarts of fresh spring 
 water ; let them boil gently till the 
 water is reduced to three pints, then 
 strain it off, and when only milk warm, 
 pour iton the maw. Slice a lemon, and 
 add to it; in two days, strain it again, 
 and put into bottles. Aromatic herbs 
 may be put in also; take care that it is 
 sufficiently salt. 
 
 _ If the maw be again salted for a few 
 days, and dried as abnve, it will be quite 
 as fit for use as before ; it should be kept 
 in a cool, dry place. A small quantity 
 of the liquid is sufficient for turning. 
 
 RHUBARB Tart.—Let the stalks be 
 of a good size, take off the thin skin, and 
 cut them into lengths of four or five 
 inches; lay them in a dish, and put over 
 a thin syrup of sugar and water} cover 
 with another dish, and let it simmer 
 slowly for an hour upon a hot hearth, or 
 do them in a block-tin saucepan. As 
 soon as cold, make it into a tart; when 
 tender, the baking the crust will be suf- 
 ficient ; or you may cut the stalks into 
 little bits, the size of gooseberries, and 
 make your tart the same as gooseberry 
 
 tart. 
 
 RICE Biscuits.*—Take the grated 
 rind of a lemon, the whites of sixteen 
 eggs, the yolks of six, half a pound of 
 rice flour, ten ounces of powder sugar, 
 two ounces of apple, and the same of 
 apricot, marmalade, and two ounces of 
 orange-flowers. Pound the marmalades 
 and orange-flowers together, then add 
 the whites of eggs, whipped to a snow ; 
 beat the yolks with the sugar fora quarter 
 of an hour, put them to the rest, and 
 whenwell mixed in, add the lemon-peel 
 and rice-flour; work all together, pour 
 the preparation into paper cases, bake 
 
 ( 436 )- 
 
 RIC 
 them in 
 them. 2 . Bs 
 
 Rice Bread.—Take a pound of rice, 
 
 _and let it simmer in two quarts of water’ 
 
 till it is quite tender; when it is of a 
 proper warmtli, mix it thoroughly with 
 four pounds of flour, adding yeast and’ 
 salt, the same as for other bread; the 
 proper quantity of yeast to be used, is 
 about four spoonsful ; knead it well 5° 
 then set it to rise before the fire. A 
 portion of the flour should be reserved 
 to make up the loaves. If the rice 
 should require more water, it must be 
 added, as some rice swells more than 
 other. ~ Wi 
 
 Rice Cake.* — Take six ounces of 
 ground rice, six ounces of flour, three- 
 quarters of a pound of fine sugar sifted, 
 
 nine eggs, the yolks and whites beaten ' 
 
 separately; mix all well together, grate 
 in the rind of a lemon, and beat it well 
 half an hour. 
 
 Rice, Casserole of.*—Take a pound 
 and a halfof Carolina rice, wash it tho- 
 roughly in several waters (warm), and 
 then put it into a saucepan, at least 
 eight inches in diameter; moisten it 
 with stock, in this oh aldir ; if the rice 
 lies an inch thick, let the stock come two 
 inches above it, and four ladlesful of fowl: 
 skimmings 3 place the saucepan on a hot 
 stove; when the rice boils, set it on the: 
 side, and skim it; then put it on hot 
 ashes, cover, and let it boil re for 
 fifteen to twenty minutes; stir it, let it 
 boil as before; in twenty or twenty-five 
 minutes, stir it again; if by this time the’ 
 rice is perfectly soft, take it off, but if not 
 add a little more liquid, and continue 
 boiling until it is so; place the saucepan 
 aslant on the side of the stove that the’ 
 fat may drain away and be taken off 
 easily. As soon as the rice is lukewarm, 
 work it into a firm, smooth, paste, with a 
 spatula; it can hardly be worked up too 
 much, as every grain of rice ought to 
 pass under pressure (if necessary, add 
 more stock, a very little at a time). 
 When the paste is thus thoroughly work-: 
 ed up, form your casserole of it, first lay- 
 ing it in a heap, four or five inches high,’ 
 and seven in diameter ; do it with the 
 hand as you would a raised crust ; make 
 the ornaments of the outer surface with 
 the point of a knife, or by carrots cut for 
 the purpose, taking care that the deco- 
 rations be detached froma the mass of 
 rice, at least an inch 3 attention to this 
 particular will not only add to the beauty 
 of the form, but to the colour also, as the 
 raised parts will be lightly coloured, 
 while the ground will be quite white. 
 When properly formed, mask the whole 
 surface with clarified butter, and place it 
 
 a moderate oven, and glaze 
 
 ee Se 
 
 a 
 ill 
 
 paliolg 
 
 
 
 
 
 re 
 
 - 
 
 
 

 
 RIC 
 
 in a hot oven for an hour and a half, by 
 which time it will be of.a fine clear yel- 
 low. ‘Take off the top of your casserole, 
 clear away all the rice from the inside 
 that does not adhere to the crust (which 
 ought to be very thin), and mix it with 
 béchamelle, espagnole, or whatever other 
 sauce may be proper, put it in again, 
 and then fill your casserole, with such 
 ragouts as your‘fancy may dictate; glaze 
 the surface of the outer ornaments, and 
 serve it. 
 
 Water, with butter and salt, is fre- 
  agoeee thought preferable to the stock, 
 
 c., as the rice is thereby rendered much 
 whiter. * - 
 
 Ricr Cheese.*—Boil an ounce of rice, 
 thick as hasty pudding, in rather less 
 than half a pint of milk (new); pour it 
 hot on an ounce and half of butter, the 
 same weight of Lisbon sugar, mixing it 
 well together; let it stand till cold; then 
 add one egg, and the yolk of another, 
 and a little white wine. 
 
 Rice Cream.*—Mix some rice flour 
 with half a glass of cold milk; then by 
 degrees, add a pint more, aiso cold, and 
 put it with a bay-leaf into a saucepan, 
 set it on a slow fire for an hour and a half, 
 then strain and flavour it with orange- 
 flower water, sweeten to your taste, and 
 serve it hot. It should be stirred fre- 
 quently whilst boiling; eggs may be 
 added if you think proper. 
 
 Rice, Croquettes of.*—Wash and scald 
 a quarter of a pound of rice, put it into a 
 saucepan, with the rind of alemon, shred 
 smail, a quarter of a pound of powder 
 sugar, a pinch of sait, a little crisped 
 orange-flowers, an ounce of butter, and 
 half a pint of milk; set these on the fire, 
 and when the rice is quite soft, add the 
 yolks of four eggs, stir them in over the 
 fire, but do not let them boil; pour the 
 
 reparation on a large tin or slab, spread 
 
 t equally; Jet it cool, and then divide it 
 
 into small equal parts; roll these into 
 balls, dip them intoan omelet, roll them 
 in bread-crumbs, and fry them in a very 
 hot pan. As soon as the croquettes are 
 of a nice colour, drain, sprinkle them 
 with powder sugar, and serve them. 
 
 Rice Custards without Cream.*—One 
 tea-spoonful of rice-flour, a pint of new 
 mijk, the yolks of three eggs, a table- 
 spoonful of ratafia (or two or three laurel 
 leaves boiled in), sugar to your taste; mix 
 the rice very smooth, and stir it with the 
 eggs into the boiling milk, until thick. 
 Arrow-root is better thanrice. 
 
 Rice Flummery.—Boil a pint of new 
 milk, with a bit of lemon-peel and cin- 
 namon: then mix just sufficient rice- 
 flour, with a little cold milk as will make 
 the whole of a good consistence, sweeten 
 
 ( 437 ) 
 
 RIC 
 
 according to taste, flavour with a little 
 pounded bitter almond; boil it, taking 
 care not to let it burn; pour it into a 
 shape or pint basin, taking out the spice. 
 When the flummery is cold, turn it into 
 a dish, and serve with cream, milk, or 
 custard, all round, or serve with sweet 
 sauce in a boat. 
 
 Rice Fritters.*—Boil the rice in milk 
 with some powder sugar, orange-flower 
 water, a pinch of cinnamon powder, and 
 a little butter ; when quite soft put toit 
 a liaison of yolks of eggs, pour it intoa 
 pan to cool.. Make your preparation into 
 balls, about the size of an egg, dip them 
 in egg, fry them, sprinkle them with 
 sugar, and serve. / 
 
 Rice, Géteau of.* — Boil a quart of 
 cream, add to it half a pound of powder 
 sugar, and three quarters of a pound of 
 rice; when the latter is quite soft, dis- 
 solve in it a quarter of a pound of butter, 
 and then put in the grated rind of a 
 lemon, let it cool. When quite cold, stir 
 in four yolks, and four whole eggs, more 
 if tke rice be very thick; butter a mould 
 lightly, put the rice into it, place the 
 mould in hot ashes, so that it may be 
 completely enveloped in and covered 
 with them}; in half an hour the gdétea 
 will be done enough; then turn it out, 
 and serve. If you wish, you can make a 
 souflé, by whipping the whites of six 
 eggs; like other souflés, in this case it 
 should -be served in a silver dish. In 
 putting the preparation into the mould, 
 be careful not to fill it, as the rice would 
 swell ard run over the edge. 
 
 Rice Mi.k.*—Allow an ounce of rice 
 for each person, wash it thoroughly in 
 warm water 3 set some milk on the fire, 
 and when it boils, put in the rice; con- 
 tinue to boil it over a slow fire, stirring 
 often for two or three hours ; add salt 
 or sugar according to taste, and cinna- 
 mon. 
 
 Rice Pancakes.*—Boil half a pound 
 of rice in a small quantity of water, until 
 quite a jelly ; as soon as it is cold, mix it 
 with a pint of cream, eight eggs, a little 
 salt and nutmeg; make eight ounces of 
 butter just warm, and stir in with the 
 rest, adding to the whole as much butter 
 as will make the batter thick encugh. 
 They must be fried in as small a quan- 
 tity of lard as possible. 
 
 Rice Paste.* — Rub three ounces of 
 butter well, into half a pound of ground 
 rice, moisten it with water, and roll it 
 oat with a little flour. 6 
 
 Rice Pudding, Boiled.* — Take six 
 ounces of whole rice, and when suffici- 
 ently boiled, stir in a table-spoonful and 
 a half of suet, shred fine ; when that is 
 re take it up, add one egg, and two 
 “a J 
 
RTC 
 ounces of ‘moist sugar. Boil these toge- 
 ther three quarters of an hour. i 
 ' Rice Pudding, with Currants.*—Tie 
 five ounces of whole rice in a cloth, leav- 
 ing it room to swell, boil it half an hour, 
 then take it up, add three tablespoons- 
 ful of suet, shred fine, five ounces of cur- 
 rants, and two eggs, well beaten; tie it 
 up again, and boil it an hour and a half. 
 
 Rice Pudding, Boiled.* — Well wash 
 and pick some rice, tie it in a cloth, leav- 
 ing plenty of room for it to swell. Boil 
 it ina quantity of water for an hour or 
 two. hen done, eat it with butter and 
 sugar, or milk. , 
 
 Rice (Dutch) Pudding. — Soak four 
 ounces of riee for half an hour, in warm 
 water§, then drain the water from it, and 
 put it into a stewpan, with halfa pint of 
 milk, halfa stick of cinnamon, and let it 
 simmer until tender. When cold, add 
 four whole eggs, well beaten, three oun- 
 ces of sugar, a quarter of a nutmeg, a 
 good-sized piece of lemon-peel, and two 
 ounces of butter melted in cream. Line 
 adish or mould, with light puff paste, 
 put in the above, and bake in a quick 
 oven, 
 
 Rice Pudding with Fruit.—Swell the 
 rice in a little milk over the fire; then 
 mix with it either currants or goose- 
 berries scalded, or apples pared and 
 quartered, raisins, or black currants, 
 add one egg to the rice, to bind it; 
 boil it well, and serve with sugar. 
 
 Rice (Ground) Pudding.—Boil a very 
 large spoonful of ground rice ina pint of 
 new milk, with lemon-peel and. cinna- 
 mon. When cold, add sugar, nutmeg, 
 and two eggs well beaten; put a puff- 
 paste round your dish, put in the above, 
 and bake. 
 
 Rice Puddings, Small.—Simmer. two 
 large spoonsful of rice in half « pint of 
 milk until it is thick, then add to ita bit 
 of butter the size of an egg, and about half 
 a pint of thick cream, and give it one 
 boil. When cold, mix the yolks of four 
 eggs, and the whites of two, well beaten, 
 sugar and nutmeg according to taste, add 
 eee lemon, and a little cinnamon. 
 
 utter some little cups, lay sone orange 
 or citron at the bottom, and fill them 
 about three parts full with the above. 
 Bake three quarters of an hour in a slow 
 oven. Serve the moment before they 
 ue to be eaten, with sweet sauce in a 
 
 oat. 
 
 Rice Savoury. — Carefully wash and 
 pick some rice ; set it to stew very gently 
 in a little veal or rich mutton broth, add 
 an onion, a blade of mace, pepper, and 
 salt. When it is swelled it should not 
 be boiled to mash 3; put it to dry on the 
 shallow end of a sieve before the fire. 
 
 ( 438 ) 
 
 
 
 
 ROA 
 
 /You may serve itdry, or put it in the 
 
 middle of a dish, and pour the gravy 
 round, having first heated it. wits 
 
 Rice Soup.— Carefully blanch some 
 well picked rice, then drain it on a sieve ; 
 put about a teacupful in the soup pot, 
 with one head of celery, and a quart of 
 consommé, and let it simmer by the side 
 of the stove forthree hours. If it thickens 
 too much add more consommé, season 
 with a little salt; take out the celery, 
 and send the soup to table. Ae 
 
 Ricse Soup.*—Wash your rice well in 
 warm water, changing it frequently; then 
 put the rice into a saucepan, with some 
 good stock ; set it on the fire, and leave 
 it to swell for half an hour, but do not let 
 it boil; when the rice has imbibed all the 
 stock, add a sufficient quantitv to cover 
 the rice, cover, and boil it slowly for 
 two hours; in the mean time broil two 
 or three slices of beef, and pepper and 
 salt them well; when of a nice dark 
 colour, throw them into the rice soup, to 
 which they will impart a rich flavour 
 and a fine colour. : 
 
 Riced la Vénitienne.*—Boil come rice 
 in good broth, and when soft, mix them 
 with beef marrow, pounded almonds, 
 sugar, and orange-flower water ; set these 
 on a gentle fire, and when of a gcod con= 
 sistence, pour it on a dish; glaze, and 
 colour it with a salamander. 
 
 RISSOLES 4 ia d’ Artois. —Make a 
 sort of forcemeat of chicken, partridge, 
 rabbit, for sweetbread, &c., (see Cro- 
 quettes), and make a ressole paste, (see 
 Coliops), which roll owt very thin; make 
 the forcemeat into little round balls, and 
 place them at equal distances on the 
 paste; egg them lightly, and turn the 
 end over ; cut them with the gigging iron 
 to the shape of a scallop, prick each of 
 them, and fry them quickly in lard; lay 
 them on bape as you do them; serve 
 shew very hot, with a napkin under 
 them. j 
 
 ROACH.—The roach is a very coarse 
 and bony fish: those which are taken 
 from rivers are very superior to those 
 which are taken from ponds. They are 
 in season in April and May. 
 
 Roacu_Boiled.—Scale, gut, and wash 
 them ; wipe them, cut them in three or 
 four places on the sides ; put intoastew- 
 pan some small-beer, vinegar, and water, 
 (enough to cover the fish), some salt, a 
 bunch of sweet herbs, parsley, and a stick 
 of horse-radish sliced ; when it boils, put 
 in the fish. Serve with anchovy sauce. ~ 
 
 Roaca Fried. — Scale and gut the 
 roach, wash them in salt and water 
 wipe them exceedingly dry: flour, an 
 fry them in boiling lard; they must be 
 brown and crisp; lay them in a warm 
 
 
 

 
 ROO 
 
 dish; pour the fat out of the pan, put in 
 a piece of butter, and when it boils, fry 
 some sage and parsley crisp; lay it on 
 the roach. Serve with anchovy sauce. 
 ROCAMBOLE, or Wild Garlic.*— 
 Peel some rocamboles, and put them into 
 a saucepan of boiling water ; set them 
 on the fire, until they will yield easily to 
 pressure, then throw them into cold 
 water. Reduce some velouté, thicken 
 it a little, and the rocamboles being could, 
 drain, and put them in; give them a toss 
 over the fire, and then serve. 
 ROLLS.—Warm an ounce of butter in 
 half a pint of miik, then add a spoonful 
 anda haif of yeast of small-beer, anda 
 little salt. Put two pounds of flour into 
 & pan,and putintheabove. Setit to rise 
 for an hour ; knead it well; make it into 
 seven rolls, and bake them in a quick oven. 
 Rous (French).— Rub one ounce of 
 butter into a pound of flour; then add to 
 it one egg beaten, a little yeast that is 
 not bitter, aad a sufficient quantity of 
 milk, to make a dough of moderate 
 stiffness. Beat it well, but do not knead 
 it; let it rise, and bake on tins. 
 Routs (French).—Warm three spoons- 
 ful of milk, and the same quantity of 
 water, with a bit of butter the size of a 
 
 walnut, put it to two spoonsful of thick | 
 
 yeast; put this into the middle of rather 
 mere than a quart of flour, mix the whole 
 together to the consistence of a batter- 
 pudding, adding more flour if necessary, 
 to make it the proper thickness; strew 
 a little flour over it. from the sides, and 
 if the weather is cold, set it at a little dis- 
 tance from the fire; do this three hours 
 before it is put into the oven; when it 
 breaks a a, deal through the flour and 
 rises, work it into a light paste with more 
 warm milk and water ; let it lie till with- 
 in a-quarter of an hour of setting into the 
 oven, then work them lightly into rolls ; 
 flour a tin, and drop them on, handle 
 them as little as possible ; set them before 
 the fire. Abeut twenty minutes will be 
 sufficient time to bake them ; puta little 
 salt into the flour. Rasp the rolls. 
 
 Rouus Short (Hot).*—Dry before the 
 fire a sufficient quantity of flour to make 
 three penny rolis, or larger if you like; 
 add to it an egg well beaten, a little salt, 
 two spoons{ul of yeast, and a little warm 
 milk; make it into a light dough, let it 
 stand by the fire all night. Bake the 
 rolls in a quick oven. 
 
 ROOTS (Petites Racines).* — Cut 
 some young carrots into small pieces 
 about an inch anda half long, makethem 
 round, and keep all as near of a-size as 
 possible; put them into a saucepan of 
 boiling water, and let them boil five mi- 
 nutes, then change them into cold water, 
 
 ( 439 ) 
 
 ROS 
 
 ond foleh like Rocamboles (see that ar- 
 ticle). 
 
 ROSES, Candied.*—Crisp two hands- 
 ful of rose-leaves in some clarified sugar, 
 boil them to fort soufflé, then take the 
 pan from the fire, pour it on a sieve, let 
 the syrup run from the leaves, rubbing 
 the latter in your hands, then dry them 
 in a stove. Boil your sugar again to 
 sougié, adding a little carmine to colour 
 it, and finish itin the same manner as 
 Jonquils, Candied. (See that article.) 
 
 Roses, Conserve of .*—Boil halfa pound 
 of sugar to fort soufilé, pour into this sy- 
 rup the best double-distilled rose- 
 water; boil it again to fort perlé, mix 
 with it a little prepared cochineal or car- 
 mine to colour it, and pour your conserve 
 into moulds. 
 
 Rosse (Red) Drops.* — Take a small 
 quantity of red bastard saffron, and a 
 little calcined alum, boil these in some 
 water until it is sufficiently tinged for 
 your purpose; then filter or strain it 
 through a very close linen cloth; put 
 five or six spoonsful of sifted sugar into 
 the pan, dilute it witn the eoloured wa- 
 ter, work it well with the dovs a tadbeller, 
 and set it over a chafing-dish; when it 
 begins to boil, add two more spoonsful of 
 sugar, and having worked it well, per- 
 fume it with some drops of essence of 
 roses, and finish as directed. (See 
 Orange-flower Drops.) 
 
 Rose Gdteaux Soufflés.* — Take a 
 handful of rose-leaves and a pound of 
 sugar; boil the latter to petit boulé or 
 petit cassé, then put in the roses, increase 
 the boiling to cassé ; have ready a glace 
 royale, made with the white of an egg, 
 iinged a delicate rose-colour with a little 
 carmine, mix this with your syrup and 
 roses, stirring it rapidly; when the sue 
 gar rises the second time, pour it into 
 the mould. 
 
 Rose Ice Cream.*—Put a quart of rich 
 cream into a saucepan, set it on the fire, 
 when itboils take it offand put inahandful 
 of fresh rose-leaves ; leave them to infuse, 
 keep them covered for two hours; then, 
 if the eream be cold, strain and pour it 
 on tke yolks of nine eggs, beat. them up 
 well, add three quarters of a pound of 
 powder-sugar; set it. on a slow fire, and 
 stir it constantly till it thickens, taking 
 care that it does not boil. Run it through 
 a bolting, and when cold, colour it with 
 a little carmine. dissolved in clarified su- 
 gar; put it intoa sahotiére, and freeze as 
 usual. (See Ice.) 
 
 Rose Jelly.*—Make a clear apple- 
 jelly, colour it with cochineal infused ia 
 double-distilled rose-water, and just be- 
 fore the last boiling put in half a glass of 
 the best double-distilled rose-water. 
 
ROS 
 
 * Rosrs, Oclof.*—Take three pounds of 
 picked roses, and distil them by bain- 
 marie intwo quarts of brandy. Dissolve 
 two pounds and a half of sugar ina pint 
 and a half of river water, boil it up twice; 
 when cold, add tv it half a pound of 
 double-distilled rose-water; mix it with 
 the brandy, filter, and bottle it. 
 
 This Ugueur is greatly improved by 
 dissolving the sugar in cold rose-water. 
 
 Rose Water, Double-distilled.*—The 
 rose generally chosen for this purpose, is 
 thecommon pale (single or double) rose, 
 but the white rose is best of all. Gather 
 the flowers in fine weather, two hours 
 after sun-rise ; take out the calix, and se- 
 parate the leaves, pound them in a mar- 
 ble mortar to a paste, and leave them 
 five or six hours in the mortar; then put 
 them into a large close cloth, and let two 
 persons wring it with all their strength. 
 Having by this operation obtained four 
 pounds of juice, infuse in it an equal 
 weight of fresh rose-leaves for twenty- 
 four hours ; at the endof that time put 
 the whole into the alembic, which place 
 in a sand-bath, and distil it according to 
 rule. (See Distilling.) 
 
 When you have collected about an 
 ounce of the water, unlute the receiver, 
 and if that which issues from the still is 
 as odoriferous as that which proceeded 
 first, continue the operation; but if not, 
 collect it into another vessel, as this se- 
 cond water is only single, and must be 
 kept separate from the first, which is 
 the Essential Water. Should the se- 
 cond water have an unpleasant smell 
 (caused by the application of too much 
 heat), expose it to the sun fora few days, 
 covered only by a sheet of paper. The 
 utmost care is necessary in distilling this 
 and all other odoriferous substances. 
 
 A still more powerful essence than the 
 above may be procured by the following 
 method :—Gather as many roses as will 
 afford thirty pounds of leaves, pound 
 these with four Male 2 of salt; when 
 pounded, place the paste in a vessel in 
 layers with salt between each, press 
 them closely, cork them tizht, leave the 
 vessel twelve days, and then distil as 
 usual. 
 
 Rose Water, Single.*—Put four pounds 
 of rose leaves into a pan, with three 
 quarts of river water, and leave it four- 
 and-twenty hours} then putitintoa me- 
 tal alembic, and distil from it as much 
 
 odoriferous water as you can, being sure. 
 
 to stop the moment you observe the 
 phleghm. Take off the alembic, throw 
 away its contents, and rinse it out well; 
 after this, fill it to two-thirds with fresh- 
 gathered rose-leaves, on which pour the 
 above drawn rose water; distil this, and 
 
 (40) - 
 
 ROU 
 
 when you have procured as much good 
 rose-water as it will yield, let the fire go 
 out gradually. ar 
 Rose Vinegar.* — Infuse rose-leaves 
 in the best white vinegar, leave it where 
 it will be exposed to the sun for ten days ; 
 then draw it off, pressall the liquor from 
 the dregs, filter and bottle it. Keep the 
 bottles well corked. ; ay 
 ROSEMARY Vinegar.* — This is 
 made in the same manner as Lavender 
 Vinegar. =. Ae 
 ROSSOLIS.*—Take three quarters of 
 a pound of picked orange-flowers, a 
 pound of musk roses,’ six drachms of 
 cinnamon, and two of cloves (both 
 bruised) ; put them into a cucurbite with 
 three gallons of pure water; on distilling 
 this, it will yield a gallon and a half, in 
 which dissolve twelve pounds of fine su- 
 gar broken up; add to it an equal quan- 
 tity of spirit of Jessamine, colour it crim- 
 son with cochineal, filter and bottle it. 
 ROTI, Sans Pareil.* — Fill a good- 
 sized olive with chopped capers and an- 
 chovies, soak it in oil, and put it into a 
 becca-fica, or any other equally delicately 
 flavoured small bird; enclose this in a 
 larger one, such as an ertolan; then take a 
 lark, cut off the head and feet, put the 
 ortolan in it, cover it with a thin slice of 
 bacon, the lark into a thrush, the thrush 
 into a quail, the quail into a lapwing, 
 this into a plover, then a partridge, en- 
 close the partridge in a woodcock, then 
 a teal, a turkey-poult, a wild duck, a 
 
 pullet, and a pheasant, cover this latter | 
 
 with a goose, after which a turkey, and 
 enclose the whole in a bustard. If in 
 proceeding as above, any spaces are left, 
 fill them up with a farce made of truffles, 
 chesnuts, and sausage-meat; put it into 
 a large saucepan with small onions stuck 
 with cloves, carrots, ham, cut in small 
 pieces, celery, a bouquet garni, 2 mi- 
 gnonette, slices of bacon, a clove or two 
 of garlic, pepper, salt, spices, and co- 
 riander; set your saucepanona gentle 
 fire or in a moderate oven for twenty- 
 four hours; skim, and serve it very hot. 
 
 UX.*—Put a pound of butter into 
 a saucepan, shake it about till dissolved 
 when add a sufficient quantity of sifted 
 flour, to make it the consistence of 
 thick dowtlli; then set it over a fierce 
 stove, and stir it until it begins to 
 take colour, when make a good fire of 
 cinders, place the row on it, and let it 
 stand to increase in colour; it ought to 
 be ofa clearlight brown. Set it by, and 
 use it as Occasion may require. 
 
 Roux, White.*—Prepare your butter 
 and flour as aboye, place’ it on a mode- 
 rately heated stove, stirring it constantly 
 till very hot; be careful that it does not 
 
 
 

 
 SAG 
 
 take colonr at all, for the whiter it is the 
 more des‘rable. 
 
 RUFFS und Rees.—These are parti- 
 cularly delicate birds, and should there- 
 fore be handled very lightly in the pick- 
 ing; they must be run, side by side, 
 
 upon a long skewer, and roasted for - 
 
 twelve or fourteen minutes ata good dis- 
 tance from the fire, and basted with but- 
 ter; serve with good gravy in the dish, 
 and bread eauce ina boat. 
 
 RUM Jeliy.—To a quart bottle of com- 
 mon white wine, add a pound of lump 
 sugar reduced to a syrup and clarified ; 
 then take an ounce of isinglass, dissolve 
 it thoroughly, strain it through a sieve, 
 and mix it with the syrup milk warm ; 
 when this mixture is nearly cold, pour it 
 into the white wine, stir it well so as to 
 mix it completely; then add a spoonful 
 (or rather more, according to thestrength 
 you desire) of old Jamaica rum; stir it 
 and pour it into a mould, or glasses, if 
 intended to hand round for evening 
 parties. 
 
 RUSKS.—Melt four ounces of butter. 
 in half a pint of new milk; then add to 
 this seven eggs well beaten, a quarter of 
 a pint of yeast, and three ounces of 
 sugar, put this mixture, by degrees, 
 into as much flour as will make an ex- 
 tremely light paste, more like batter, 
 and set it to rise before the fire for half 
 an hour; then add more flour to make it 
 rather stiffer, but not stiff. Work it well, 
 and divide it into small loaves or cakes 
 about five or six inches wide, and flatten 
 them. When baked and cold, slice them 
 the thickness of rusks, and brown them 
 a little in the oven. 
 
 S. 
 
 ,SAGO.—Let it soak for an hour in 
 cold water, to take off the earthy taste ; 
 pour that off, and wash it well; then add 
 more water, and simmer gently until the 
 berries are clear, with lemon-peel and 
 spice. Add wine and sugar according to 
 taste, and boil all up together. 
 
 Saco Milk.— When well cleansed, boil 
 it slowly with new milk. A small quan- 
 tity will be sufficient for a quart of milk, 
 it swells so much, and when done, it 
 should. be reduced to about a pint. It 
 requires neither sugar nor flavouring. 
 
 Saco Pudding. — Boil two ounces of 
 sago with some cinnamon, and a bit of 
 lemon-peel, till it is soft and thick ; mix 
 the crumb of a small roll finely grated, 
 with a glass of red wine, four ounces of 
 chopped marrow, the yolks of four eggs 
 well beaten, sugar according to taste; 
 when the sago is cold, add this mixture 
 
 ( 441 ) 
 
 SAL 
 
 to it; stir the whole well together, and 
 put it in a dish lined witha light puff- 
 paste, and set it ina moderate oven to 
 bake; when done, stick it all over with 
 citron cut in pieces, and almonds blanch- 
 ed and cut in slips. , 
 
 Saco Pudding. — Boil two ounces of 
 sago until tender, ina pint of milk 5 when 
 cold, add five eggs, two Naples biscuits, 
 a little brandy, and sweeten according to 
 taste; put this into a basin and boil. 
 Serve with melted butter mixed with 
 wine and sugar. 
 
 Saco Pudding.*—Wash half a pound 
 of sago in several waters (warm); then 
 put it into a saucepan with a pint of good 
 milk, and a little cinnamon; let it boil 
 till thick, stirring frequently ; pour it. 
 into a pan, and beat wp with it halfa 
 pound of fresh butter ; add toit the yolks 
 of eight, and whites of four eggs, beaten 
 separately, half a glass of white wine, 
 sugar according to taste, and a little 
 flour; mix all together well, and boil it. 
 Serve with sweet sauce. 
 
 Saco Soup.— Wash your sago in the 
 same manner as rice, and boil it in fowl 
 consommé until quite a jelly ; have ready 
 a purée of game, heated in the bazn- 
 marie ; mix the sago with this, whilst 
 both are boiling hot; if too thick, add 
 more fowl! consommé, and glaze of game; 
 soak your bread as usual, and serve the 
 
 soup. 
 
 SALAD.*— Take one or two lettuces, 
 split them in two, thoroughly wash them, 
 and drain the water from them; then cut 
 them into small pieces, and intermix 
 them with small salad, celery, and beet- 
 root, cut in pieces, some nice young 
 radishes cut into small pieces, sliced 
 cucumber, and an egg boiled hard, cut 
 into pieces, and garnished about; then 
 make a sauce with the yolks of two eggs, 
 boiled hard, which rub well together in 
 a basin with a wooden spoon ; add a little 
 pepper, salt, and mustard ; when these 
 are mixed to a smooth paste, put in a 
 few tea-spoonsful of sweet oil, mixing it 
 well between each spoonful, then mix in 
 a few tea-spoonsful of vinegar in the same 
 manner. When the sauce is mixed ac- 
 cording to the directions, it will never 
 require shaking, and will always look like 
 cream. Pour this sauce over the salad, 
 or serve it in a cruet. 
 
 Satap (Parisian).* — Take five very 
 red carrots, and as many turnips, cut all 
 these with a root-cutter into round pieces 
 an inch long, and three-eightbsof an inch 
 in diameter; cut some asparagus heads 
 and French beans of the same length ; 
 toss them all up in a little oil, vinegar, 
 salt, pepper, tarragon, chervil, and 
 minced shalot. Cut three large par- 
 
SAL 
 
 boiled potatoes, and a red beet-root, into 
 slices half an inch thick, one wide, and 
 two and a half long ; cut these again into 
 long triangles; place them on a dish 
 alternately; that is, the slices of potatoe 
 with the point upward, and the beet-root 
 between each, with the point downwards; 
 set them round the dish, so as to ferma 
 crown six inches in diameter ; to give it 
 consistence, pour over the bottom of the 
 dish some aspic jelly, and put it on ice to 
 set it; then take thirty champignons, 
 pierce the centre of each, and in these 
 holes stick asparagus’ heads, French 
 beans, carrots, or beet-root, all cut into 
 round pieces, an inch and a half long; 
 dip the champignons into aspic jelly, a 
 little set, and place-them alternately on 
 the beet-root; when al! are done, pour 
 your macédoine of carrots, &c., into the 
 crown; mask it lightly with a white 
 magnonnaise, in the centre fix a fine let- 
 tuce heart, with hearts cut in halves or 
 quarters, and serve your salad. 
 
 SALLY Lunns.*-— Take three quarts 
 of dried flour, half a cupful of yeast, a 
 quarter of a pound of butter, melted ina 
 suilicient quantity of milk to dissolve it, 
 the yolks ef three exgs, anda little salt: 
 make these ingredients into a light 
 dough, let it stand before the fire (co- 
 vered), for an hour to rise, and bake in a 
 quick oven. The above may be made 
 into small cakes. 
 
 SALMAGUNDY. — This is a very 
 pretty small dish, if in nice shape, and 
 if the colour of the ingredients are varied. 
 For this purpose, chop separately the 
 white part of a cold chicken, or veal, the 
 yoiks of four or five eggs, and the same 
 numer of whites of eggs 3 a large hand- 
 ful of parsley, six anchovies, some beet- 
 rout, pickled red cabbage, hara, and 
 grated tongue, or any thing well fla- 
 voured, and of a good colour. Put a 
 saucer or china bason into a round dish, 
 or a smaller dish into along one, then 
 make rows round it, wide at the bottom, 
 and growing smaller towards the top; 
 making choice of such of the ingredients 
 for each row as will most vary the colour} 
 spun butter at the top, or butter worked 
 into what is liked, or a little sprig of 
 curled parsley may be stuck in. You 
 need not, unless you please, put any 
 thing in the dish, as the salmagundy may 
 be laid in rows, or put into the half- 
 whites of eggs, which may be made to 
 stand upright by cutting off a little bit 
 at the round end. In the latter case, 
 each half egg has but one ingredient. 
 Curled butter and parsley may be put as 
 garnish between. 
 
 SALMON.—When salmon is fresh and 
 good, the gills and flesh are of a bright 
 
 SAL 
 
 red, the scales clear, and the whole fish’ 
 
 is stiff. When just killed, there is a 
 whiteness between the flakes, which 
 
 gives great firmness; by keeping, this. 
 
 melts down, and the fish becomes richer. 
 Satmon Baked. —Cut a nice piece of 
 
 salmon into slices about an inch thick 5- 
 
 make a forcemeat as follows : — take 
 equal quantities of the flesh of salmon, 
 and flesh of eel, with a few mushrooms ; 
 season with pepper, salt, nutmeg, an 
 
 cloves, beat all together till very fine; 
 
 boil the crumb of a small roll in some. 
 milk, beat with it four eggs till it is. 
 
 thick, let it cool, and bind the whole 
 
 together with four raw eggs; take the 
 
 skin from the salmon, and put the slices 
 in adish, cover each slice with the force- 
 
 meat, pour melted butter over them, 
 and then strew bread-crumbs all over :° 
 lay a crust round the dish, and place: 
 
 oysters all round; put it in theoven, and 
 let it bake till of a fine brown colour, 
 then take it out, pour over it a little 
 
 melted butter, withsome red wine boiled 
 
 in it, and the juice of a lemon. 
 Satmon en Baril.*—Take a moderate 
 
 sized salmon, lay it open, and take out. 
 
 the bone; cut away the thin part, the 
 
 head, and the tail, so as to make each | 
 Have ready a que-. 
 
 side quite straight. 
 nelle-farce of smelts, spread a layer of 
 
 this over each slice, which roll up in the: 
 form of a barrel, make the ends of it. 
 
 quite smooth, sprinkle them with salt 
 
 and pepper, and roll them up in a sheet: 
 
 of paper, place them on a baking-pan, 
 
 pour on them a marinade cuite, and bake 
 them. When done, take off the papers’ 
 
 carefully, so as not to. injure the form; 
 dish and serve with a ragofit of carp- 
 roes: or, if better liked, glaze and serve 
 with sauce piquante. 
 
 Saumon au Bleu.— Drain a salmon 
 without ripping up the stomach, wash 
 and thorough!y dry 
 fish-kettle, and let it stew for two hours, 
 
 more or less, according to the size of the 
 
 fish, in a good marinade 3 let the court. 
 bouillon boil slowly, otherwise the. fish 
 
 will never do through. Before serving,’ 
 
 drain it, place on a clean napkin, and 
 garnish with parsley. 
 
 Satmon Boiled.—Salmon requires being 
 well boiled, as it is very unwholesome 
 when underdone. Some boil horse-radish 
 in the water; fried smelts may be laid 
 round it 3 garnish with horse-radish and 
 sliced lemon. Serve with anchovy-sauce 
 and plain butter. 
 
 Satmon Botled.—Run a pack-thread 
 
 through the tail, the centre of the body, 
 and the head, to bring the fish to the 
 form of the letter S$; put it intoa kettle 
 of cold spring water with plenty of salt; 
 
 it}; put it: into a- 
 
 
 
 a a 
 

 
 SAL 
 ‘and a sheet of paper over it; as soon as 
 it begins to boil, set it by the side of the 
 ‘fire to simmer gently till done; take out 
 the pack-thread without breaking the 
 salmon. Serve it on a fish-plate with 
 lobster-sauce in a boat. j 
 
 Satmon, Boiled in /Vine.—Season with 
 ‘pepper and salt, some slices of bacon, 
 fat and lean together, a pound of veal 
 ‘cut thin, and a pound and a balf of beef ; 
 put these into a deep stewpan, then a 
 fine piece of fresh salmon cut out of the 
 middie, then pour in just as much water 
 as will cover it, and Jet it simmer over a 
 gentle fire til! the salmon is almost done, 
 then pour the water away, and put in 
 two quarts of white wine, with an onion 
 cut in slices, some thyme, and sweet 
 marjorum, picked from the stalks ; let 
 them stew gently, and while they are 
 doing, cut a sweetbread into thin slices, 
 then cut the slices across, and stew them 
 in a saucepan, with some rich gravy ; 
 when they are done enough, add a quar- 
 ter of a pint of essence of ham ; take up 
 the salmon, lay it on a dish, and serve 
 with the sweetbread, and its sauce poured 
 over. 
 
 Satmon, Brotled.—Season some slices 
 ‘cut about an inch in thickness, with 
 pepper and salt; wrap each slice in 
 half a sheet of white paper, well buttered, 
 twist the ends of the paper, and broil the 
 slices over a slow fire for six or eight 
 minutes. Serve in the paper with an- 
 chovy sauce. 
 
 Satmon Broiled Twice.—Steep some 
 slices of salmon in a mixture of lemon- 
 juice, swect oil, salt, and coarse pepper, 
 broil till half done; then dip them in 
 some butter and stock, mixed ‘vith pars- 
 ley and young onions, shred ; finish broil- 
 ‘jing, and serve with a little lemon-juice 
 and bread-crumbs, grated very fine, 
 strewed over. ; 
 
 Satmon, Collared.—Split such a part of 
 the fish as may be sufficient to make a 
 handsome roll, wash, and wipe it, then 
 rub it well inside and out to season It 
 very high, with salt, white pepper, 
 pounded mace, and Jamaica pepper, 
 ‘all well mixed together. Then roll it 
 tight and bind it; put as much water 
 and one third vinegar as will cover it; 
 add bay-leaves, salt, and both sorts of 
 pepper, Cover close, and simmer till 
 done enough. Drain and boil the liquor 
 quick, and pour over it when cold. Serve 
 with fennel. 
 
 Saumon, Crimped.—When the salmon 
 is scaled and gutted, cut off the head 
 and tail, and cut the body through into 
 ‘slices an inch and a ‘half thick, throw 
 ‘them into a large pan of pump water; 
 when they are all put in, sprinkle a 
 
 ( 443 ) 
 
 SAL 
 
 handful cf bay-salt upon the water, stir 
 it about, and then take out the fish ; set 
 a large deep stewpan on the fire, boil 
 the head and tail, but do not split the 
 head; put in some salt; when they have 
 boiled ten minutes, skim the water very 
 clean, and put in the slices ; when they 
 are sufficiently boiled, take them out, 
 lay the head and tail in the centre of a 
 dish, and the slices round. You may, if 
 you please, dress the head and tail alone, 
 and serve another time. : 
 
 SaLtmon, Croguettes of.*— Boil your 
 salmon in a court-bouillon, and when 
 cold, prepare them in the same manner 
 as croguettes of saltcod. (See that article.) 
 
 Satmon, Dried.—Cut the fish down, 
 take out the insideand the roe. Scale it, 
 and rub the whole with common salt,and 
 hang it to drain for twenty-four hours. 
 Pound three or four ounces of saltpetre, 
 according to the size of the fish, two 
 ounces of bay-salt, and two ounces of 
 coarse sugar; mix these well, and rub 
 into the salmon, and lay it on a large 
 dish for two days, then rub it well with 
 common salt, and in twenty-four hours 
 more it will be fit to dry; wipe it well 
 after draining. Hang it etther in a wood 
 chimney, or in a dry place, keeping it 
 open with two small sticks. 
 
 Dried salmon is eaten broiled in paper, 
 and only just warmed through; egg 
 sauce and mashed potatoes are usually 
 served with it; or it may be boiled, es- 
 pecially the bit next the head. 
 
 Satmon, Dried, to Dress.—Pull some 
 dried salmon into flakes; have ready 
 some eggs boiled hard and chopped large; 
 put the salmon and the egg into halfa 
 pint of thin cream, and tkree ounces of 
 butter, rubbed with a tea-spoonful of 
 flour ; skim it, and stir till boiling hot; 
 make a wall of mashed potatoes round 
 the inner edge cf a dish, and pour the 
 above into it. 
 
 Satmon, Dried, to Dress.—Lay it in 
 soak for two or three hours, then broil 
 it, shaking a little pepper over it. 
 
 Satmon, Glacé au Maigre.*—Empty 
 and clean a good-sized salmon, and lard 
 it with anchovies and eels; open the fish, 
 take out the bone, and fill it with a farce 
 composed of tench, perch, &c. minced, 
 and mixed with artichoke-bottoms, truf- 
 fles, morels, &c. also minced, and sweet 
 herbs, kneaded together with fresh but- 
 ter. Tie up the salmon, and put it into 
 a saucepan with eels, cray-fish, carp- 
 roes, truffles, &c. moistened with equal 
 quantities of matgre broth and white 
 wine; stew this until the fish is tender 
 and well-flavoured ; then serve it, with 
 its liquor, reduced to the proper consists 
 ence for sauce. 
 
SAL 
 
 _- Satmon, Marinaded.*—Take two hand- 
 some slices of salmon, and marinade 
 them in oil and lemon-juice with salt 
 and pepper ; broil them about two-thirds, 
 and then put them in a saucepan with 
 their marinade, set them on hot ashes to 
 simmer for half an hour, then put them 
 on. a dish, cover them with grated bread, 
 colour the whole with a salamander, and 
 serve. 
 
 Satmon, Pickled.—Cut a salmon into 
 two or three pieces, put it in a fish- 
 kettle, and set it on the fire with a suffi- 
 cient quantity of water to cover it, and 
 plenty of salt; as soon as it begins to 
 boil, set it aside to simmer very gently 
 until done; then take it off the fire, and 
 
 ‘let it stand in the liquor until cold, take 
 jt out, lay the pieces close together ina 
 
 _tub to pickle, and over them five ancho- 
 vies, a small quantity of pounded salt- 
 petre, anda quarter of a pint of sweet 
 oil; being thus prepared, put the top of 
 the salmon liquor into a stewpan, to 
 which add the same quantity of white 
 wine vinegar; put it onthe fire toskim, 
 and boil it for two or three minutes; 
 ‘take it off, and let it cool. When cold, 
 
 our it over the salmon and tie it down ; 
 in three days turn it, and in a week’s 
 
 ‘time it will be fit for use; this is merely 
 
 ina small way ; a great quantity being 
 ‘done at once, requires neither oil nor an- 
 chovies. Serve garnished with fennel. 
 
 Satmon. Pickled, to Dress.—Soak a 
 piece of pickled salmonall night in pump- 
 water; thenlay iton a fish-plate, and put 
 itin astewpan, with three spoonsful of 
 vinegar, a little mace, some whele pep- 
 per in a bit of muslin, an onion, a nut- 
 meg bruised, a pint of white wine, a 
 bunch of sweet herbs, some parsley, 
 lemon-peel, and a quarter of a pound of 
 butter rolled in flour; cover the stew- 
 pan very close, and let it simmer over a 
 gentle fire for a quarter of an hour; then 
 take up the salmon, lay it in a dish, keep 
 it hot before the fire; let the sauce boil 
 till it is of a proper consistence; take cut 
 the spice, onion, and sweet herbs, and 
 serve the sauce over the fish. 
 
 Satmon Pe (Hot).*—Take the skin 
 ‘and bone from a piece of salmon 3 cut it 
 in pieces, which lard with eel and an- 
 ‘chovies; dress them in a little butter 
 with some sweet herbs, salt, and spices ; 
 when done, take out the herbs and mix 
 them with fish guwenelies; let the fish 
 cool, and then lay it in a deep dish lined 
 with pufl-paste, put in also the guenelles, 
 cover your pie and bake it. Pour an 
 Italienne into it, and serve. 
 
 \ 
 
 Satmon, Potted.—Scale_ and wipe a_ 
 
 large piece of.salmon, but do not wash it; 
 salt it thoroughly, then let it lay till the 
 
 ( 444 ) 
 
 SAL 
 
 salt is melted and drained from it; then 
 season with beaten mace, cloves, and 
 whole pepper; lay in some bay-leaves, 
 put it close into a pan, cover it over wit 
 butter, and set it in the oven to bake; 
 when thoroughly done, drain itfrom the 
 gravy, put it into pots to keep, an 
 when cold, cover it with clarified fas 
 Satmon, Rolled.—Take half a salmon, 
 bone it, cut off the head, scale and wash 
 it; make a forcemeat with oysters, cut 
 small, some parsley, chopped fine, bread- 
 crumbs, pepper, salt, nutmeg and mace, 
 put this to the salmon, and roll it u 
 tight ; put it into a very deep dish, and 
 set it to. bake in a quick oven. Serye 
 with anchovy, or shrimp sauce poured 
 over. 
 Satmon, Salad of.*—Put into a sauce- 
 pan four dessert spoonsful of vinegar, 
 two of liquid jelly, ten of oil, a minced 
 ravigote, salt and pepper; cut a boiled 
 salmon into pieces, put them into the 
 above sauce to colour them. When cold, 
 lay them ona dish, and pour the sauce 
 over. . 
 SALOOP.—Boil a little water, wine, 
 lemon-peel, and sugar, together; then 
 mix with a small quantity of the powder. 
 previously rubbed smooth, in a little 
 cold water ; stir the whole well together, 
 and boil for a few minutes, 
 SALPICON.*—This is a mixture com- 
 posed of various articles, such as sweet- 
 breads, fat livers, tongue, ham, champig- 
 nons, truffles, &c., previously dressed, 
 cut intv dice, and cooked in some rich 
 sauce, and seasoned with pepper, salt, 
 nutmeg, cloves, shalots, sweet hoe. 
 and a little butter; take care that all the 
 articles are sufficiently boiled before they 
 are cutup. Many things, such as beef- 
 palate, fowl, cocks’-combs, indeed al most 
 any article you piease, may be added to 
 the above. : ‘i 
 Saupicon, Omelet of.* — Whip up a 
 dozen eggs, and fry half the number as 
 usual in butter ; then lay the omelet in a 
 dish, spread a salpécon, composed of carp 
 roes, livers, &c. of fish, all over it; make 
 a second omelet of the remaining eggs, 
 lay it on the salpicon, and serve with any 
 sauce you please. 
 Sauprcon Toast.* — Make a salpicon 
 with veal sweetbreads, morela, artichoke 
 bottoms, and a slice of streaked bacon, all 
 cut into dice; put them into a stewpan, 
 with some veal or fowl gravy; set the 
 pan on the fire, and then thicken the 
 salpicon with the yolks of four eggs. Cut 
 some thin slices of bread (have all the 
 same thickness) 5 toast, and spread the 
 salpicon over, and lay them in sand- 
 wiches ; beat up some whites of eggs, 
 which, with a spoon, pour all over ihe 
 
 
 

 
 SAM 
 
 toast. Then fry them in a very hot pan, 
 Serye with veal or mutton gravy, or 
 
 on e 
 
 SALSIFY.*—Salsify is a black root, 
 Scrape it well, taking care to leave no 
 spots; then soak it in vinegar and wa- 
 ter; fill a saucepan with water; add 
 to it an ounce. of butter, four dessert 
 spoonsfui of vinegar, and some salt; set 
 it on the fire, and as soon as the water 
 boils, put in the salsify, and let it 
 boil an hour. Drain, and serve either 
 with white or brown sance. 
 
 Sausiry, Mried.*—When the salsify is 
 dressed as above, drain, and fry it 
 lightly in a white sauce, and let it cool; 
 then dip it in a batter, and fry it. Sal- 
 wify is likewise sometimes soaked in a 
 marinade of vinegar, with salt and pep- 
 per, previous to frying. 
 
 SALTING Meat.—Meat for salting is 
 the better for hanging three or four days 
 before it is putinto the brine ; great care 
 
 should be taken that all the kernels and | 
 bloody veins be extracted, and the meat | 
 wiped perfectly dry. Whena large quan- | 
 tity is to be salted, it is best to put it 
 
 into a large vessel, either of stone, wood, 
 lined with lead, or wood only, and cover 
 it with a brine made of salt and water, 
 sufficiently strong to allow an egg to float 
 on the top. If only a single joint is re- 
 quired, rub it thoroughly with salt, and 
 when completely covered, lay it in a pan, 
 and turn. and rub it every day, until 
 wanted. 
 
 SALT Pud:ling.*—Take a pintof milk, 
 four dessert spoonsful of flour, a little 
 suet, shred fine, four eggs, salt, and 
 pounded ginger; mix first the eggs and 
 milk, then add the flour, &c.; put more 
 flour, if necessary, to give it consistence ; 
 tie your pudding in a buttered cloth, and 
 boil it two hours. 
 
 Sat (Spiced).*—Take four drachms of 
 grated nutmeg, the same of cloves, two 
 of white pepper, two of allspice, two of 
 mace, two of bay-leaf, two of basil, and 
 two of thyme (these three latter articles 
 should be dried in anoven). Put these 
 all into a mortar, and pound them to an 
 impalpable powder, and sift it. Takea 
 pound of fine white salt, ery itthoroughly 
 in an oven, or stove, pound it as fine as 
 possible ; sift, and mix with it an ounce 
 of the above: mentioned spices; amalga- 
 mate them thoroughly, keep the spiced 
 salt in a tin box, which will shut per- 
 fectly close. Use it in the following pro- 
 portion: four drachms to a pound of 
 boned veal. 
 
 SAMPHIRE, to Dry, or Preserve.— 
 Take itin bunches as it grows ; seta large 
 deep stewpan full of water on the fire; as 
 coon as it boils, throw in a little salt, and 
 
 ( 445 ) 
 
 
 
 SAU 
 
 put in the samphire; when it looks ofa 
 fine green, remove the pan directly from 
 the fire, and take out the samphire with 
 a fork; lay it on sieves to drain; when 
 cold, lay iton earthen plates, strew sugar 
 well over it, next day turn them on a 
 sieve, and strew it again with sugar, keep 
 turning daily until it is dry; take care 
 the stove is not too hot. 
 
 Sampurre, to Pickle.—Lay some sam= 
 phire that is green in a pan, sprinkle over 
 ittwo or three handsful of salt, and cover 
 it with spring water, and let it lay for 
 twenty-four hours; then put it into a 
 large brass saucepan ; throw ina handful 
 of salt; cover the pan close, and set it 
 over a very slow fire ; let it stand till itis 
 quite green, and crisp; then take it off, 
 for if it becomes soft it is spoiled; put it 
 into a jar, cover it close, and when it is 
 cold, tie it down. 
 
 SARDINIAS, Fresh.* — Take two 
 dozen fresh sardinias, dry them thorough- 
 ly, flour, and fry them in clarified butter. 
 They are also salted and eaten in the 
 same manner as_anchovies; for which 
 they are frequently used as substitutes. 
 
 SAUCE.—Few things require more 
 care than making sauces, as most of them 
 should be stirred constantly, the whole 
 attention should be directed to them; 
 the ‘better way therefore, is to prepare 
 the sauces before cooking those articles 
 which demand equal care; they may be 
 kept hot in thedazn-murie. Butter, and 
 those sauces containing eggs, ought never 
 to boil. The thickest stewpans should 
 be used for making sauces, and wooden- 
 spoonsused for stirring them. 
 
 There is so great a variety of sauces, 
 that it would nearly fill a volume to enu- 
 merate them all. A few of the principal 
 are subjoined, and for many others, see 
 the respective articles of which they are 
 composed. ; 
 
 Sauce @ 1 Allemande.*—Puta slice of 
 ham, and some champignons (previously 
 dressed and shred) into astewpan; set 
 it on the fire, and when the ham begins 
 to stick, moisten it with stock and con-. 
 sommé, boil and reduce it; then take off 
 the fat, strain the sauce, and add to It 
 some scalded parsley, two fat livers, 
 capers, anchovies, scallions, all chop- 
 ped, add a bit of butter, put it again on 
 the fire, and when’ of the requisite con- 
 sistence, take out the scallions, put in 
 some mgnonette and: lemon-juice, and 
 strain it for use. a 
 
 Sauce aux Atelets.*—Putsome veloute, 
 or abit of butter into a stewpan, with 
 some parsley, scallions, and champig- 
 nens, all shred small; set them on the 
 fire, and when they begin to fry, add a 
 agre stock, flour, pepper, nutmeg, a 
 
“SAU 
 
 bay leaf, and salt; reduce the whole to 
 the consistence of a owz/i, take out the 
 bay-leaf, put in the yolks of three eggs, 
 and stir till sufficiently thick. Be care- 
 ful not to let it boil. ‘ 
 
 Sauce @ l’ Aurore.*—Mix two dessert- 
 spoonsful of Jemon-juice with some ve- 
 louté ; season with pepper and grated 
 nutmeg; put the. mixture into a sauce- 
 pan, make it quite hot. In the mean- 
 time rub the yolks of four hard boiled 
 eggs through a cullender, which put into 
 the sauce just before serving; take care 
 not to let it boil after the eggs are in. 
 
 Sauce au Bain-Marie.— Take thin 
 slices of fillet of veal, ham, and beef, ac- 
 cording to the quantity of sauce you may 
 require, take also some carrots, parsnips, 
 parsley roots, turnips, onions, leeks, and 
 celery, also sliced; putall these into a 
 stewpan, with a few slices of bacon; 
 cover it close, and let it stand on hot 
 ashes for some. time; then add equal 
 quantities of white wine and good broth, 
 plats the stewpan in the dazn-marie, and 
 et the sauce simmer for four hours, 
 when it may be strained for use. Be 
 careful not to put in so much of any 
 single ingredient, that its flavour may 
 predominate over the others. 
 
 -Saucs, Brown.*—Take a pound or two 
 of steaks, two or three pounds of veal 
 some pickings of fowl, carrots, an 
 onions, put all these into a. saucepan 
 with a glass of water, and set it on a 
 brisk fire; when scarcely any mois- 
 ture remains, put iton a slow fire, that 
 the jelly may take colour without burn- 
 ing ; and ag soon as itis brown, moisten 
 it with stock (or water), add a bunch of 
 parsley and green onions, two bay-leaves, 
 two cloves, and some champignons, salt 
 itwell, and set it on the fire for three 
 hours, then strain; dilute a little rower 
 with your liquor, and boil it an hour 
 over a gentle fire, take off all the fat, and 
 run it through a bolting. 
 
 Sauce (Carrier).* —Scrape a small 
 stick of horse-radish, cut aa onion or 
 
 ‘ two in thin slices, put these into a sauce- 
 tureen with a little vinegar and whole 
 pepper; set the tureen in the dripping- 
 ean under a shoulder of mutton whilst 
 yoasting 3 serve this sauce quite hot with 
 the meat. 
 
 Sauce @ la Diable.* — Mince half a 
 dozen shalots very small, wash and press 
 out all the moisture; then put them into 
 a saucepan with a glass of vinegar, a 
 clove of garlic, a *bay-leaf, and. some 
 vexl glaze, reduce it to nearly a jelly; 
 moisten it with a little good! gravy ; add 
 ae batter, and a spoonful of olive 
 
 o | 
 
 » Sauce, Grande.*—Take three or four 
 
 ( 446. ) 
 
 SAU 
 
 slices from the under part of a knuckle 
 of veal, and. put them intea large stew- 
 pan with two ladlesful of consommé, set 
 it on a fierce fire, taking care to skim it 
 as much as possible, and with a cloth 
 wipe away all that adheres to the inside 
 of the stewpan; when the consommé is 
 reduced, prick the slices with a knife to 
 let out the gravy; then set the stewpan 
 on a slow fire, that the meat and glaze 
 may adhere together, and as soon as the 
 latter is of a clear light colour, take it 
 off, leave it covered for ten minutes, 
 then fill it up with rich stock, in which 
 is four or five large carrots, and three 
 onions ; let it boil slowly for two hours, 
 In the meantime put the knuckle into a 
 Saticepan with four or five carrots, as 
 many onions (one stuck with cloves), 
 and two ladlesful of consommé ; set it on 
 a brisk fire that the liquor may reduce to 
 a jelly, as soon as this jelly begins to take 
 colour, pour on it the liquor from the 
 other saucepan to dissolve the: jelly gra- 
 dually; then make it boil. Dilute some 
 roux with the above liquor, and add it to 
 the meat with some champignons, a 
 bunch of parsley, scallions, and two bay- 
 leaves, skim it when it begins to boil, 
 and again when the rouw is added, put in 
 more consommé or roux, according as it 
 is too thick or too thin. oe ' 
 
 When it has boiled an hour and a half, 
 take off all the fat; and when the meat 
 is quite done, strain the sauce through 
 a bolting-cloth, 7 
 
 Sauce @ la Grimod*—Is the same as 
 Sauce & la Portugaise, with the addition 
 of grated nutmeg, two or three allspice 
 bruised, and a little India saffron. 
 
 Sauce (Harvey).—Chop twelve ancho- 
 vies, bones and all, very small, with one 
 ounce of cayenne pepper, six spoonsful 
 of soy, six ditto of good walnut pickle, 
 three heads of garlic, chopped not very 
 small, a quarter of an ounce of cochinea}, 
 two heads of shalots, chopped not very 
 small, one gallon of vinegar; let it stand 
 fourteen days, stir it well, twice or thrice 
 every day; then pass it through a 
 jelly-bag, and repeat this. till it is 
 perfectly clear; then bottle it, and tie 
 « bladder over the cork. pis 
 
 Sauce (ltalienne).—Put some lemon, 
 parsley, thyme, aud mushrooms, shred 
 small, into astewpan with a little butter 
 anda clove of garlic; set iton a moderate 
 fire; as soon as the butter begins to fry, 
 pour in a little consommé, and Jet it stew 
 till pretty thick, then take out the gariic, 
 add some butter sauce and a little lemon- 
 juice. . 
 
 Sauce (Italian) for Salads.—Mix to- 
 gether three table-spoonsiul of sauce 
 éournée, one of mustard, some tarragun. 
 
 
 

 
 SAU 
 
 and chervil shred small, with three table- 
 spoonsful of Florence oil; putting in, 
 however, a little at a time; when per- 
 - fectly smooth, add also, by degrees, a 
 glass of tarragon vinegar and a little salt. 
 This sauce cannot be mixed too much. 
 ’ Sauce Languedocienne.*—Put a bit of 
 butter rolled in flour into a saucepan 
 with parsley, scallions, a clove of garlic 
 bruised, a glass of cream, and half aglass 
 of olive oi} ; set it on the fire, and when 
 the whole is dissolved and incorporated, 
 add salt, pepper, nutmeg, and Jemon- 
 juice ; let itsimmer till of a good consist- 
 ence. 
 - Sauce a@ la Madelaine.— Put a few 
 bread-crumbs, two shred shalots, a bit 
 of butter, half a spoonfu! of vinegar, and 
 two spoonsful of consommé intoastewpan; 
 set them on the.fire, and give thema boil 
 up together; season with pepper and 
 salt. This sauce should not be too thick. 
 » Sauce, Minced.*—Put intoa saucepan 
 parsley, shalots, and champignons, of 
 each a spoonful shred, half a glass of 
 vinegar, and a little pepper; set these 
 on the fire till there remains scarcely any 
 vinegar, when add four ladlesful of espag- 
 mole, andthe same of stock, reduce, and 
 take the fat from the sauce; when done, 
 put in a spoonful of capers, and two or 
 three gherkins, both shred 5 pour it into 
 another saucepan, and set it in the dazn- 
 marie; just before it is sent to table, 
 pound an anchovy or two with a little 
 utter, which beat up with the sauce. 
 » Sauce @ la d’ Orleans.* — Put into a 
 saucepan three or four tea-spoonsful of 
 vinegar, a little pepper, some shalot, 
 and an ounce of butter; reduce this, and 
 add four or five ladlesful of brown sauce. 
 When ready for table, put into your 
 sauce four or five gherkins, the whites of 
 three hard eggs, four or five anchovies, 
 a carrot (all cut into dice), and a spoonful 
 of whole capers ; make it quite hot, but 
 not boiling, and serve. 
 
 Sauce Piquante.*—Put into a sauce- 
 pan a quarter of a pint of vinegar, some 
 allspice, a pinch of pepper, a bay-leaf, 
 and -a little thyme; let this remain on 
 the fire till reduced to half, then add two 
 ladlesful of espagnole, and two of stock ; 
 set it on the fire again; when about the 
 consistence of clear douwillie, it is suffi- 
 ciently done. Putsalt according to taste. 
 
 Sauce, Pluche.*—Put into asaucepan, 
 four or five ladlesful of velouté, half a 
 glass of white wine, a parsley-root cut 
 into small pieces, and season with pep- 
 per; set it on the fire, and when suffi- 
 ciently reduced, add some parsley-leaves 
 bruised and blanched in salt and water; 
 serve almost immediately. 
 
 _ Sauce @ la Portugaise.*—Put into a 
 
 ( 447 ) 
 
 SAU 
 
 saucepin a quarter of a pound of butter, 
 the yolks of two raw eggs, a dessert- 
 spoonful of lemon-juice, salt, and pepper, 
 according to taste; set it on a moderate 
 fire, stirring constantly till hot; then 
 vannez it rapidly to unite the butter and. 
 eggs. Should it be too thick, put avery 
 little water to it. This sauce ought not 
 to be made till just as it is wanted. v4 
 
 Sauce au Révérend.—Chop up some 
 lemon-pee!, and two or three pickled 
 cucumbers; put them into a stewpan 
 with two spoonsful of cullis, a little 
 butter rolled in flour, season with salt 
 and pepper, put it on the fire, and make 
 it quite hot without boiling, stirring all 
 the time, make a “adson with yolks of 
 eggs, and serve. 
 
 Sauce Robert.*—Cut_a few onions into: 
 dice, which put into a frying-pan with a 
 bit of butter, and fry them lightly; when 
 nicely browned, add a dessert-spoonful 
 of flour, a ladleful of stock, the same of 
 vinegar, some salt and-pepper; reduce 
 it toa proper thickness, and when ready 
 for table, stir in two dessert-spoonsful of 
 mustard. Es 
 
 Sauce Romaine.*—Cuta pound of veal 
 and half a pound of ham into dice, anc 
 put them inte a saucepan with two legs 
 of fowl, three or four carrots, four onions, . 
 two bay-leaves, three cloves, a little 
 basil, half.a pound of butter, and some 
 salt; set these on a rather brisk fire; in 
 the meanwhile pound the yolks of twelve 
 hard eggs to a paste, which put to the 
 above, and stir them in tili the butter is 
 entirely melted, then pour in by degrees 
 a quart ofcream; set the saucepan again 
 on the fire for an hour anda half, stirring 
 all the time, if it be too thick, add more 
 cream, or milk; when sufficiently done, 
 strain it through a bolting. 
 
 Sauce (Siczlian).—Put into a stewpan - 
 nearly a pint of good gravy, a quarter of 
 a pint of essence of ham, half a lemon, 
 peeled, and sliced thin, a few coriander 
 seeds and four cloves (the two latter 
 bruised) ; set these on the fire, give one 
 boil, and add three cloves of garlic, a 
 head of celery, sliced, two bay-leaves, 
 and a little basil 5 let it stand till reduced 
 to half, pour in a glasa of white wine, and 
 strain it. If not sufficiently thick, adda 
 bit of butter rolled in flour. 
 
 Sauce ( Spanish).—Take the meat from 
 a cold roasted partridge, put it into a 
 mortar, with partridge livers, and truf- 
 fles, pound them to a rather liquid paste, 
 moistening with some good gravy. Put 
 two glasses of red wine, two or three 
 slices of onions, a clove or two of garlic, 
 and two glasses of the paste; make it 
 quite hot, and then strain it into another 
 stewpan; add the partridge to it, anda 
 
 2Q 2 
 
SAU 
 
 little essence of ham, season it well, and 
 let it boil slowly for some time. 
 
 _ Sauce, Supréme.*—Put one ladleful of 
 velouté, and four of essence of fowl, into 
 a saucepan, set it on the fire, and when 
 reduced to half, put in a teaspoonful of 
 parsley, shred small, and scalded, a little 
 fresh butter, half the juice of a lemon, 
 and some pepper; place it on the fire, 
 make it quite hot, but not boiling; van- 
 nez it well, and serve quickly. 
 
 Saucrk (Sweet).—Put some cinnamon 
 into a saucepan, with as much water as 
 will cover it; set it on the fire, and 
 when it has boiled up once or twice, add 
 two spoonsful of powder sugar, a quarter 
 of a pint of white wine, and two bay- 
 leaves ; give the whole one boil, and then 
 strain it for table. 
 
 Sauce, Tournée.—Put three or four 
 pieces of lean ham iato a stewpan, with 
 a little butter, and scme champignons, 
 set it on a moderate fire, stirring till the 
 butter begins to look clear ; then put the 
 champignons into another stewpan, and 
 add a sufficient quantity of flour to the 
 butter, to make it the consistence of bat- 
 ter; mix it well in, and when smooth, 
 put toit three table-spoonsful of strained 
 consommeé, Stir it in, then add more, at dif- 
 
 _ferent times, until you have as much as 
 
 you require. Set it on the fire, and let 
 it boil slowly, stirring constantly; when 
 reduced to the proper thickness (which 
 is that of good melted butter), strain it 
 through the tammy, to use when occasion 
 requires. 
 
 Sauce (Universal).—Take half a dozen 
 split shalots, a clove of garlic, two bay- 
 leaves, basil, thyme, truffles, tarragon 
 leaves, half an ounce of bruised mustard 
 seed, some Seville orange-peel, a quarter 
 of an ounce of cloves, the same of mace, 
 double the quantity of long pepper, and 
 two ounces of salt; put all these ingre- 
 dients to infuse in the juice of a lemon, 
 haJf a glass of verjuice, four or five 
 spoonsful of vinegar, and a pint of white 
 wine ; put. them into a jar, cover it as 
 closely as possible, and set it on hot ashes 
 for twenty-four hours. At the end of 
 that time let it stand to settle, and when 
 clear, pour it off carefully, strain, and 
 bottle it. This infusion will keep a long 
 time if tightly corked, and may be used 
 with all kinds of meat and fish. It may 
 also be added to other sauces. 
 
 Sauce, White.*—Beat up a quarter of 
 a pound of butter, and a tea-spoonful of 
 flour; season with salt and pepper; when 
 well worked up, add a dessert spoonful 
 of vinegar, and alittle water. Set these 
 on the fire, and stir till thick; be careful 
 not to let it boil. ; 
 
 Sauce (White). — Boil a few bits or 
 
 ¢ 448 ) 
 
 
 
 SAU 
 
 bones of chicken, or veal, in a_little 
 water, with a bunch of sweet herbs, an 
 onion, a slice of lemon, a little celery, 
 and a few pepper-corns; when you have 
 about half a pint of liquor, strain it, add 
 some good cream, a piece of butter rolled 
 in flour, pounded mace, and salt; make 
 it quite hot, stirring continually; when 
 done, flavour it with mushroems, or 
 lemon-juice. 
 
 Sauce (White Fish).—Simmer toge- 
 ther an anchovy, a little horse-radish,/ 
 scraped, some mace, an onion, stuck 
 with cloves, a piece of lemon-peel, a 
 glass of white wine, and a quarter of a 
 pint of water ; when properly reduced, 
 strain it, and then add two spoonsful of 
 cream, a piece of butter, rolled in flour 3. 
 set it on the fire again, and keep stirring 
 till it boils. When ready to serve, put 
 in alittle ketchup, and some lemon. juice. 
 
 SAUR-BRAUTON* —To a sirloin of 
 beef of twenty pounds, take one table 
 spoonful of allspice, four dozen cloves, a 
 lemon sliced, a clove of garlic, laurel and 
 bay-leaves, parsley, and sweet herbs, of 
 each asmall quantity. Stick the cloves into 
 the meat, which lay in a deep pan, with 
 
 the above articles over it, and just cover- 
 
 ed with vinegar. Let it remain in this 
 
 | pickle for a fortnight, turning it daily, 
 }and keeping the pan closely covered ; 
 |two days before dressing the beef, lard, 
 
 and then replace it inthe pickle. Such 
 a piece of beef will require at least eight 
 hours roasting, and should be done ona 
 cradle spit, a good gravy made to baste 
 it Ses as the vinegar may make jt too 
 acid, 
 
 This pickle will be strong enough for a 
 small leg of mutton, and if the vinegar 
 be good, it ought also to serve for a hare. 
 
 SAUR-KRAUT*—Have ready a vine- 
 gar white wine or brandy, cask,about four 
 inches from the bottom of which pnt in a 
 vent-peg. Take a number of the best 
 white cabbages, strip off eee 
 leaves, and slice the hearts transversely 
 as thin as possible, until! you have as 
 much as you require; then lay over the 
 bottom of the cask, osier or vine twigs, 
 to the height of the peg; on these put 
 alternate layers of the sliced cabbage,and 
 salt (in the proportion of one pound of 
 the latter to fifty of the former); let each 
 layer of cabbages be at least three inches 
 thick. When the cask is about two- 
 thirds full, put cabbage leaves all over : 
 cover them with a cloth, and a round 
 piece of wood, which will exactly fit the 
 inside of the cask, and place a stone or 
 heavy weight on it. In four or five days 
 time draw out the peg, and let the brine 
 run off; add more salt, and repeat this 
 operation at intervals of a month at latest, 
 
 
 
 
 
 
 

 
 SAU 
 
 until.what flows from the cask is per- 
 fectly clear, and free from smell. Some 
 add juniper and carraways to the salt in 
 making saur-kraut; be careful to keep 
 the cask in a moderate temperature, 
 during the whole year. 
 
 Saur-KrautT.—Prepare your cask, an 
 Slice the cabbages as above; put the lat- 
 ter into a tub to ferment for some hours 
 (not less than twelve, nor more than 
 twenty-four); then make a hole at the 
 bottom of the tub, and press the cabbages 
 hard, to extract all the liquor from them ; 
 when quite dry, put a layer of salt at the 
 bottom of the cask, on which put a layer 
 of the cabbages, on this more salt, pep- 
 per, and a few ripe juniper berries; pro- 
 ceed thus alternately until the cask is 
 nearly full ; put on a piece of wood, ex- 
 actly fitting the inside of the cask, on 
 which. place one hundred and twenty 
 pounds (or more) weight on it. Ina few 
 days the brine will form a crust on the 
 top of the cask, when the kraut is fit for 
 use. On taking it out, use a wooden 
 spoon only; merely leave sufficient brine 
 to cover the saur-kraut ; lay a wet cloth 
 all over to exclude the air, and then re- 
 place the lid and weights. 
 
 ' The top of the cask should be fre- 
 quently washed with salt and water, and 
 past of the brine be drawn off occasion- 
 ~ ally. 
 
 Saur-kRAvT, to Dress.*—Take out as 
 much saur-kraut from the cask as you 
 think sufficient for a dish, and soak it 
 for two hours in cold water; then drain, 
 and put it into a stewpan, with some 
 slices of streaky bacon, a servelas, and 
 sausages; add stock, and a little good 
 gravy. Stew it over a slow fire, and serve 
 with the bacon, &c. on it. The skins 
 must be taken from the sausages and 
 servelas, before they are sent to table. 
 -SAUSAGES.*-Are composed of various 
 kinds of meat, chopped exceedinglysmall, 
 with pounded spices, and aromatic herbs, 
 shred fine; these ingredients are put 
 into skins, er guts (thoroughly washed), 
 and tied into lengths of from two to five 
 inches. Some persons add to the mix- 
 ture a glass of Rhenish, Champagne, 
 Madeira, or other wine. (For pork, beef, 
 and other sausages, see the respective 
 articles.) 
 
 Sausaces, Bologna.*—Take the legs 
 and shoulders of a pig, from which cut all 
 the lean, scrape it well, remove all the 
 sinews, and rub the meat: well with a 
 seasoning made of salt, pepper, corian- 
 der, cloves, cinnamon, nutmeg, and bay- 
 Jeaf.. When properly flavoured, take 
 some bacon, lard, and leaf, and cut the 
 whole into dice; mix the fat and lean 
 together, and put it into ox-guts, tie up 
 
 ( 449 ) 
 
 SAU 
 
 the ends, and lay the sausages in @ pan 
 of water, with salt, and saltpetre ; cover 
 the pan close, and leave it. Ina week’s 
 time take out the sausages and drain 
 them. Tie them between two pieces of 
 wood, hang them up to dry, and smoke. 
 When dry, untie them, and rub each 
 
 over with oil, andthe ashes of vine- 
 
 twigs, mixed together. Keep them ina 
 dry place. 9 
 
 Sausages of Marchpane.* — Take a 
 quarter of a pound of chocolate, which 
 put on a tin plate, and place it overa 
 stove to dissolve ; as soon as it is so, put - 
 it into a pan with a little water, stir it 
 well, and then mix it with a pound of 
 marchpane paste, a small quantity of red: 
 santal, half an ounce of cinnamon, and 
 six or eight cloves (all three in powder). 
 When well kneaded together, chop up 
 some blanched almonds, which strew 
 over the slab, roll out your paste on them 
 so that they may stick to its surface, to 
 represent the pieces of fat, and cut it into 
 pieces the length and thickness of sau- 
 sages 3 place therm on white paper, and 
 leave them for some days to dry, and 
 then bake them in a very moderately 
 heated oven; if they be put in too great 
 a heat they will burst. 
 
 Sausages, aw Palatin.*—Take: equal 
 quantities of beef-steaks, fresh pork, and 
 eaf; pound these together thoroughly, 
 pour on the pounded meat some good 
 Moselle or Khenish wine; in about an 
 hour drain off all the wine which has not 
 been sucked up, season with salt, pepper, 
 spices, and ginger, all in powder, and fill 
 your skins as usual. 
 
 Sausaces (Parma).* — Mince equal 
 quantities of veal, fresh pork, and leaf; 
 take also an equal portion of Parmesan: 
 cheese grated; mix these articles toge- 
 ther, season: them with = salt, pepper, 
 spices, and coriander (al} pounded) ; fill 
 your skins and tie them into’ lengths of 
 about three or four inches, and dress 
 
 ‘them as usual. 
 
 Sausaaes ( Provengale).—Takea pound 
 of fresh pork, half a pound of veal,. half 
 a pound of leaf, three onions, and six 
 cloves of garlic; mince and mix all 
 these ingredients together, add a dozen 
 truffles boiled in a little- white wine, and 
 shred, salt, pepper, and spices, and put 
 the mixture into skins, 
 
 Sausaces (Royal).— Mince small the 
 meat of a partridge, a capon, or pullet, 
 
 a piece of gammon, and other bacon, and 
 
 a bit of leg of veal; shred also some par- 
 sley, chives, truffles, and mushrooms; 
 
 ‘mix these altogether, and season with 
 
 pepper, salt, beaten spice, and garlic; 
 
 -bind the whole with the yolks of six, the 
 
 whites of two, eggs, anda little creara} 
 2Q3 
 
SCU 
 
 when thoroughly mixed, roll the prepa- 
 ration into thick pieces, which wrap in 
 very thin slices of fillet of veal, well 
 beaten with a rolling-pin; each sausage 
 should be about the thickness of a man’s 
 wrist, and of proportionate length. Line 
 an Oval stewpan with slices of bacon and 
 thin beef-steaks, put in the sausages, 
 cover them with beef-steaks and bacon, 
 shut the stewpan very close, and set it 
 on a moderate fire, put hot embers on 
 the lid, and let it stand ten or twelve 
 hours; then take it off, and when cold, 
 take out the sausages carefully, remove 
 the veal, and all the fat, with a sharp 
 fot cut them into slices, and serve 
 cold. 
 
 SAVOY Soup.—Cut into quarters and 
 boil in a little water, five large savoys; 
 strain the water off when they are cool, 
 press them well to drain out all the water, 
 then put them into as much beef-gravy 
 as will cover them, cover them very 
 close, and set the saucepan on a moderate 
 fire, and let it stew for two hours; then 
 set on the fire a large frying-pan witha 
 quarter of a pound of butter ; shake in 
 some flour, and stir till it is brown ; peel 
 a couple of onions, put them into the 
 butter and stir it well about ; as soon as 
 they are nicely coloured, add a quart of 
 veal gravy, mix them well together; 
 soak some crust of French rolls in the 
 gravy in which the savoys are stewed, 
 fay them in atureen at a little distance 
 from each other; then pour inthe gravy 
 and onions. °* 
 
 SCOTCH Short Bread.*— Take two 
 pounds of flour, dry, and sift it well; 
 then mix with ita pound of powder-sugar, 
 three ounces of candied citron and 
 orange-peel cut into dice, and half a 
 pound of carraway comfits; put half a 
 pound of butter into a saucepan, set it on 
 the fire, and. when quite melted, mix it 
 with: the flour, &c.; the paste being 
 nicely made, roll it out to the thickness 
 of half an inch, cut it into cakes, lay them 
 on white paper, prick and bake them; 
 they should be of a pale colour. 
 
 Scorcn Dumpling.—Make a paste with 
 some oatmeal and butter, form it intoa 
 dumpling, and ges a haddock’s liver in 
 the middle, well seasoned with pepper 
 and salt; it should be boiled in a cloth. 
 
 SCUBAC.*—Infuse two ounces of saf- 
 fron, the zestes of four lemons, those of 
 as many oranges, and a drachm of mace, 
 in three gallons:of brandy, for a week, 
 keeping the vessel closely covered; at 
 the end'of that time distil it. Dissolve 
 ten pounds of sugar ina gallon and a half 
 of water, stir it into the /eguewr, and then 
 filter it.. Your liqueur made as above, 
 will be very white and clear. If, how- 
 
 ( 450 ) 
 
 ‘quarters of a pound of the sa 
 
 SER 
 
 ever, you wish it of a yellow tinge, after 
 the sugar is dissolved, and the syrup is 
 cold, add tincture of saffron to it; the 
 quantity regulated by the degree of colour 
 you wish, —. aM 
 
 SEEDS (Sugared).*—These are done 
 in the same manner as sugared almonds. 
 The seeds most generally used for this 
 purpose are anise, cummin, and fennel. 
 
 The best method of proceeding is as 
 follows: place a small preserving-pan 
 over a charcoal fire, on the side of which 
 
 have a chafing dish, on which keep a pan 
 
 with a quantity of sugar boiled to Lssé ; 
 (this sugar should be kept quite hot, but 
 not boiling) ; on the other side have some 
 fine powder. When so far prepared, put 
 your seeds into the pan, and as soon as 
 they begin to heat, pour over them a 
 large spoonful or two of the syrup; stir 
 them about, that all may be thoroughly 
 saturated with it; then sprinkle over it 
 a handful or two of powder, still shaking 
 the pan to make the seeds equally white. 
 When dry, pour on some more syrup, 
 then the powder, and continue this alter- 
 nately until your seeds are sufficiently 
 large; then lay them on a sieve, keep 
 them in a warm place for some days, 
 after which put them into glass bottles. 
 SERVELAS. * — According to the 
 number of servelas you intend making, 
 take your quantity of fresh lean pork, 
 mince it small, and mix it with a fourth 
 part of bacon fat, (also minced). Season 
 with salt, pepper, Spices, nutmeg, anise, 
 and coriander ; fill your skins like sau- 
 sages, tie the ends, and hang them in the 
 chimney to smoke for three days. Then 
 put them into a saucepan of water, with 
 salt, a clove of garlic, thyme, bay-leaf, 
 basil, and a bunch of parsley ; boil them 
 in this for three hours; drain, and let 
 them cool. ros Ae 
 
 
 
 as for Marchpane Sausag nd t 
 me unco- 
 loured ; cut both into small irregular 
 pieces, mix them together, and put them 
 into skins the same as the regular ser- 
 velas; take particular care that the guts 
 are well cleaned, perfectly dry, and trans- 
 parent; press the pieces in close that 
 they may be quite firm; and haying cut 
 them of the proper lengths, moisten your 
 hands with oil of almonds, and rub the 
 servelas well with the palms, until they’ 
 are papper, and shining. These 
 servelas are of an excellent flavour, and 
 will keep a Jong time. 
 
 SHALOT Sauce,*—Take two spoons- 
 ful of the liquor the mutton is boiled in, 
 two spoonstul of vinegar, two or three’ 
 shalots cut fine, and a little salt; put 
 
 
 

 
 SUE 
 
 these ingredients into a saucepan, with a 
 bit of butter rolled in flour ; let it stew a 
 little, and serve it up with your mutton 
 or beef. 
 
 SHaLot Vinegar. — Put six or eight 
 shalots split into aquart bottle; fill it up 
 with vinegar, stop it; it will be fit for 
 use in a month. 
 
 SHEEPS?’ Tails Braised.*—Clean, and 
 wash the tails thoroughly; scald them, 
 and then put them into a saucepan on 
 slices of streaked bacon, with tarragon, a 
 bunch of sweet herbs, turnips, parsley, 
 salt, pepper, and moisten the whole with 
 consommé ; cover them cluse, and braise 
 them till quite tender ; then lay the tails 
 on a dish, and pour the other articles 
 over them. F 
 
 Sueeps’ Tazls Roasted.* — Having 
 thoroughly washed the tails in warm 
 water, scald them for five minutes in 
 boiling water; then cover them com- 
 pletely with bread crumbs, mixed with 
 sweet herbs, salt and pepper}; fasten the 
 tails 1o a spit, and roast them before 
 a@ moderate fire. Any sauce you please 
 may be served with them. 
 
 Sueers’ Tongues en Brochettes.* — 
 Boil the tongues in some consommé, 
 then cut them into small fillets, cut also 
 bacon into very thin slices, not larger, 
 however, than the tongues; put these 
 pieces alternately on skewers; cover 
 them with bread crumbs mixed with 
 sweet herbs shred, salt, and pepper; 
 lay them ona gridiron, and broil them 
 nicely. i 
 
 Saeers’ Tongues Broiled.* — Having 
 parboiled the tongues in a little stock, 
 split each, give them afew turns in some 
 melted bacon, strewing over them salt, 
 pepper, shred parsley, and bread crumbs; 
 when well covered with the latter, lay 
 them on a gridiron, and broil them 
 slowly. 
 
 
 
 
 
 ngues en Chemises.*—Boil 
 some tongues in good veal or mutton 
 gravy, and in the meantime put into a 
 saucepan a little butter, some sliced 
 onions, pounded bacon, three or four 
 anchovies, shred parsley, salt and pep- 
 per, mix them well together. Cut some 
 caul into pieces large enough to contain 
 a tongue, in each of which put a little of 
 the above mentioned seasoning, lay a 
 tongue on it, more seasoning, wrap the 
 ends of the caul over the whole; bread 
 them well with crumbs mixed with shred 
 sweet herbs, and bake them in a mo- 
 derate oven. 
 Sseers’ Tongues Pie.— Line a dish 
 with some good puff-paste, and lay at 
 the bottom of the dish some good force- 
 meat, made of roasted poultry, suet, 
 
 ( 451 ) 
 
 SHE 
 
 parsley chopped, mushrooms, pepper and 
 salt, and a few fine spices ; upon this 
 place the tongues cut in two, and upon 
 them a good slice of ham, a little butter, 
 and a few slices of bacon; put on the 
 cover and bake it; when done, take out 
 the bacon and ham, skim off all the fat, 
 and pour on it what sauce you please. 
 
 SHeeps’ Tongues Roasted. * — Take 
 half a dozen sheeps’ tongues, and having 
 properly prepared them, lard them with 
 small /ardons, tie them to askewer, wrap 
 a buttered paper round, and fasten them 
 on a spit, and roast them before a mo- 
 derate fire; a little before they are done, 
 take off the paper, baste the tongues with 
 butter, and make them of a nice colour. 
 Serve with whatever sauce you may 
 prefer. 
 
 SHEEPS’ Trotters (Fricassee of). * — 
 Wash the feet weil, changing the water 
 frequently, then boil them in some stock ; 
 when nearly done, take out all the bones, 
 leave the meat in the saucepan, add to 
 it a bunch of sweet herbs, a pinch of 
 flour, salt and pepper ; when perfectly 
 tender, make a latson with yolks of 
 eggs, and serve the feet with a little 
 verjuice. 
 
 Supers’ Trotters a l’Jtalienne.*—Put 
 some sliced onions, very salt bacon, salt, 
 pepper, mustard, and verjuice, into a 
 saucepan, with a little veal gravy; make 
 it quite hot, and then put in the feet, 
 previously boiled in stock. In half an 
 hour they will be sufficiently flavoured, 
 then serve all together very hot. 
 
 SuHeeps’ Trotters in Paste.* — Put the 
 feet into a pan, with some melted butter, 
 parsley, scallions, morels, and streaked 
 bacon ; set them on the fire, and stew 
 them. Cut some puff-paste into twice 
 as many pieces as you have feet, and in 
 every two wrap a foot; close the ends 
 nicely, do them over with yolk of egg, 
 and bake them in a moderate oven. The 
 feet should not be boned. 
 
 Sseeps’ Trotters Stuffed.*— Boil the 
 feet in good stock till the bones will come 
 out with ease; fill the space left by them 
 with a good fow! or chicken farce; dip 
 them in lard, bread them well, and bake 
 in a moderate oven. 
 
 _ The space left by the bones is some- 
 times filled up with a bit of fried bread ; 
 in this case the feet are only previously 
 boiled, and then served with cream 
 sauce. 
 
 SHERBET. * — This is a delicious 
 beverage,composed of cream, mixed with 
 various articles, such as almonds, tea, 
 pistachios, coffee, chocolate, &c., and 
 sugar, and then iced. Sherbet may also 
 be made with the juice of various fruits, 
 
SHR 
 
 sweetened to the taste; for the method 
 of preparing which, see the different 
 articles it is usually composed of. When 
 the liquid is sufficiently limpid and cold 
 pour it into a silver, or tin sorbetiere, an 
 ice itas usual. (See Jce). 
 
 SHRIMPS.— Shrimps are chosen by 
 the same rules as prawns. 
 
 Surimps to Butter.—(See the recipe 
 to Butter Prawns). 
 
 Surimes in a Gratin. — Take one or 
 two quarts of shrimps, according to the 
 size you wish your dish, pick, and toss 
 them in good bdéchamelle, with a lit- 
 tle lobster spawn pounded and mixed 
 
 in it, as directed for lobster sauce; make . 
 
 the whole very hot, and add the squeeze 
 of a lemon, then lay it on a dish, and 
 strew crumbs of bread over it, the same 
 as for other gratins; colour it with the 
 salamander before it is served to table. 
 
 Suaimes (fo Gridl).—Stew the shrimps 
 in a little water, with salt, pepper, and 
 shred parsley; butter some scallop shells, 
 put in some grated bread, on which lay 
 the shrimps, cover them with bread, add 
 a little more butter; set them on a grid- 
 iron for a short time, brown them with a 
 salamander and serve. 
 
 Sarimp Pie.—Take a quart of nicely 
 picked shrimps, and season them with 
 two or three anchovies minced very fine, 
 and mixed with some salt, mace, anda 
 clove or two; (should the shrimps be 
 very salt, that article must be omitted 
 in the seasoning). Put some butter at 
 the bottom of the dish, then lay in the 
 shrimps, and add a glass of sharp white 
 
 wine. The paste for this pie should be 
 light and thin. Jt does not take long 
 baking. 
 
 Surimps Potted.—Let them be nicely 
 boiled, then pick them out of the shells, 
 and season them well with pepper, salt, 
 a little pounded cloves, and a little mace ; 
 put them closely together into a pot, and 
 set them for about ten minutes in a slack 
 oven, and when cold, pour over clarified 
 butter. 
 
 SHrimp Sauce.— Put half a pint of 
 picked shrimps into a stewpan, with some 
 putter sauce, and avery little essence 
 of anchovy ; make it very hot, adda little 
 lemon-juice, and serve it to table. 
 
 Surimp Sauce. — Nicely pick your 
 shrimps, and put them to butter melted 
 thick and smooth ; give them one boil, 
 and add some lemon-juice. 
 
 Surimp Sauce.—Mix a good piece of 
 butter with some flour, boil;it up in a 
 little rich gravy; put in the shrimps, 
 nicely picked; give the whole one boil. 
 
 SHRUB.* — Put a quart of Seville 
 orange-juice to a gallon of rum, with 
 three pounds of lump sugar, and a hand- 
 
 ( 452 ) 
 
 SKA 
 
 ful of the peel pared extremely thin ; let 
 it stand in the cask for three months, 
 aren filter it through a cloth, and bot- 
 tle if. 4 
 Sarus.*—Takea quart oforange-juice, 
 strain it, put to it two pounds of lump 
 sugar, four quarts and one pint of rum; 
 put half the peels of the oranges into the 
 rum, and let it stand one night, then mix 
 the rum with the orange-juice and sugar, 
 put it into a vessel which has a'spigot, 
 shake it four or five times daily till the 
 sugar be all dissolved ; when it is clear, 
 which may be in abouta fortnight, bottle. 
 it off for use. If the oranges are very 
 ripe, a pound and half of sugar is suf- 
 ficient. ‘ , 
 SIBERIAN Crabs, to Preserve.*— 
 Take their weight in sugar, make a syrup 
 with apple-jelly ; when well boiled, prick 
 the crabs and put them into it; let-them 
 boil a few minutes, then take them out, 
 put them on a sieve to drain; wher 
 nearly cold, put them again into the 
 syrup, boil it a few minutes more, and 
 drain them as before; do this 2 third 
 time, observing the same rules as at 
 first ; then put them into glasses or jars, 
 and pour the jelly over them, boiling. 
 _ SIPPET Pudding.—Cut a small loaf 
 into extremely thin slices, and put a 
 layer of them at the bottom of .a dish, 
 then a layer of marrow, or beef-suet, a 
 layer of currants, and then a layer of 
 bread again, &c., and so continue until 
 the dish is filled; mix four eggs, well 
 beaten, with a quart of cream, a nutmeg, 
 a quarter of a pound of sugar, and pour 
 over ; set it in the oven, it will take half. 
 an hour baking. . 
 SKATE.—When good, they are very 
 white and thick ; if dressed too fresh, 
 they. are hard and unpleasant to the 
 taste; they should, therefore, be kept 
 a day or two, but not longsenough to 
 produce an unpleasant sn Toes 
 Skate Bozled.—Put it ir 
 
 
 
 
 
 Skate Fyied.—The skate. must be - 
 nicely crimped, then tossed in an egg, 
 beaten up with pepper, and salt, then in 
 crumbs of. bread, laying them on: paper 
 as you do them; have ready a stewpan 
 nearly full of lard; when very hot, put 
 in two or three pieces at a time to fry 
 quickly, and when thoroughly done, put. 
 them on paper to drain from the fat; 
 serve them to table on a dish garnished 
 with fried parsley, and serve shrimp- 
 sauce ina hoat. ; 
 SMELTS.—The smelt is considered 
 
 
 

 
 SME 
 
 an excellent fish when fresh, and have a 
 smell similar to that of a newly-cut 
 cucumber ; when good, the scales have 
 a fine siivery hue, and the body is very 
 stiff; when stale, it is flabby. 
 
 SmeEtts, Aféelets of.*—Take the fillets 
 from half a dozen smelts, take off the 
 skin, cut each into four pieces, and trim 
 them ; melt some butter, add to it the 
 yolks of two eggs, salt, and pepper ; beat 
 them up well, dip each fillet into this, 
 and roll them; run a skewer through 
 them, so as to prevent their unrolling ; 
 
 ut four on each skewer, dip them again 
 into the butter; have ready some bread- 
 crumbs, roll the fillets in this very 
 lightly, but so ag to cover them com- 
 pletely, and broil them over a clear fire ; 
 take care that all four sides are well 
 coloured. 
 
 SmeE tts @ la Borne Eau.*—Clean, and 
 scrape your smelts, wipe them with a 
 clean cloth, cut off their heads and tails, 
 and put the fish into a saucepan, with 
 some parsley, two or three scallions, a 
 bay-leaf, water, salt, and pepper; boil 
 them slowly for a quarter of an hour, 
 dish them ; add to the liquor some more 
 parsley, boil it up once or twice, and 
 pour it over the smelts. 
 
 Sme.tts Brotled.*—When the smelts 
 are well cleaned, slit them down the 
 sides, and lay them in oil, with salt and 
 pepper, for a little while; then put them 
 on a gridiron over a clear fire, and broil 
 them; when done, serve either with 
 caper or tomata sauce. 
 
 Smetts en Caissons.* — Make some 
 paper-cases as if for biscuits, into each 
 of which puta little farce maigre, com- 
 posed of butter, sweet herbs, small fish 
 minced, salt, pepper, and nutmeg ; lay 
 the smelts on this, cover them with 
 bread-crumbs, and bake them in a mode- 
 rate oven, When done, serve with what- 
 
 ever saucg like. 
 SMELT d.*—Scrape your fish, cut 
 off the ta ind fins, clean, and wash 
 
 them, then replace the livers ; slit them 
 down the sides, flour, and fry them of a 
 nice colour. Drain and sprinkle salt 
 over them. Serve them on a napkin. 
 Smelts are most generally used as a 
 garnish for larger fish. 
 
 Smetuts, Gratin of.*—Prepare your fish 
 as for frying, spread some butter over the 
 bottom of a deep silver dish, on which 
 shred parsley and scallions, and sweet 
 herbs, salt, pepper, and nutmeg ; place 
 the smelts on this, cover them with 
 bread-crumbs, moisten with a little melt 
 ed butter and white wine; set it on a 
 stove, or in an oven; brown the top, and 
 serve, 
 
 ( 453 ) 
 
 SME 
 
 Smets with Herbs.*—Boil a bunch of 
 sweet herbs, with some sliced onions, 
 salt, pepper, half a spoonful of oil, anda 
 quart of water; when the liquor is suf- 
 
 ciently flavoured, put in the smelts and 
 boil them quickly. . 
 
 Smetts é@ l’Italienne.* — Boil your 
 smelts with a large glass of white wine, 
 half a glass of water, two spoonsful of 
 oil, two slices of lemon, a pinch of salt, 
 and apinch of fenne]. When sufficiently 
 done, make a azson with yolks of eggs, 
 and shred chervil, and serve your fish 
 with its own sauce. 
 
 Sme.tts Pickled.—Wash, clean, and 
 gut a quarter of a hundred of smelts, 
 take half an ounce of nutmegs, a quarter 
 of an ounce of mace, half an ounce of 
 saltpetre, half an ounce of pepper, a 
 quarter of a pound of common sait, all 
 beaten very fine ; lay the smelts in rows 
 in a jar; between every layer of smelts 
 strew the seasoning, with some bay- 
 leaves; boil a sufficient quantity of red 
 wine to cover them; pour it boiling hot 
 over them, cover the jar with a plate; 
 when cold, tie it down very close. 
 
 Smetrs Pickled.—Draw out the insides 
 all but the roes, put their tails into their 
 mouths; boil them a few minutes in 
 salt and water, vinegar, and pepper- 
 corns; take out the fish ; as soon as the 
 pickle is cold, pour it over them. 
 
 Sme.rs Potted.—Draw out the inside, 
 season them with salt, mace pounded, 
 and pepper, lay them in a pan with butter 
 on the top; bake them; when nearly 
 cold, take them out, lay them upon a 
 cloth; put them into pots, clear off the 
 butter from the gravy, clarify, and pour it 
 over them. 
 
 Smetrs in Savory Jelly.—Lay a dozen 
 
 | well cleaned smelts at the bottom of a 
 'stewpan, with half eorsommé and half 
 
 Madeira, a little salt, a young onion, and 
 two or three mushrooms ; let them stew 
 gently till well done, then carefully take 
 them out with a skimmer, and lay them 
 on a plate to cool; pass the liquor 
 through a double silk sieve to some good 
 consommé, which must be clarified the 
 same as directed for aspic jelly; the 
 jelly being made, have a large plain 
 mould ready, in ice, and nearly half fill 
 it with jelly; as soon as it is set, place 
 the smelts in it, with their heads down- 
 wards, and just sufficient jelly to cover 
 them ; when these are set, fill up the 
 mould; when wanted, dip it in warm 
 water, and turn it on the dish. This 
 makes a good supper dish. 
 SNIPES.—When the snipes have been 
 picked, they must be singed over a char- 
 coal fire; in trussing them press the legs 
 
SNI 
 
 close to the side, and pierce the beak 
 through them} tieaslice of bacon over 
 each bird, run a longiron skewer through 
 the sides, and tie them to the spit; in the 
 mean time cut two or three slices of 
 bread, according to the number of the 
 birds, fry them of a fine brown colour in 
 butter; put the birds to roast, and put 
 the fried bread in a dish under them, to 
 receive the inside, which will drop after 
 they have hung a few minutes; just 
 before they are roasted sufficiently, cut 
 off the bacon, that they may take colour. 
 Serve them on the dish with the bread 
 under them, and plenty of good gravy. 
 
 - Some prefer eating them with butter 
 only, considering that gravy takes off 
 from the fine flavour of the bird. They 
 should be carved the same as fowls or 
 pigeons, and the head should be opened, 
 as some are fond of the brains. 
 
 Snipes are generally dressed in the 
 game manner as woodcocks. 
 
 Snipes ¢ la Manselle.*—Take the fil- 
 lets, wings, and legs, of as many snipes 
 as will give you sufficient for a dish; 
 mince them small, and put the mince- 
 meat into a saucepan, with half a glass 
 of consommé, a spoonful of olive oil, the 
 livers of the birds, well pounded, salt and 
 pepper. Set these on the fire; a quarter 
 of an hour will be sufficient to de them ; 
 when done, put in a little verjuice. 
 
 Snipe Pie.—Take three snipes, bone 
 them, and fill them with light forcemeat, 
 adding the trails and truffles pounded, to 
 it; place the birds in a deep dish, witha 
 little forcemeat all round; cover with 
 pulf-pasie ; egg, and ornament it, then 
 place it in the oven. When three parts 
 baked, take off the lid, and pour in some 
 good cullis, a glass and a half of Madeira, 
 and season with cayenne and lemon- 
 juice, according to taste; put on the 
 cover, and finish baking. 
 
 Snipes d@ la Provengale. * — Having 
 picked and trussed your snipes, put them 
 into a stewpan, with a glass of oil, basil, 
 bay-leaf, pounded coriander seed, and 
 two slices of lemon ; when they are pretty 
 well fiavoured, take them out, wrap each 
 bird in a slice of bacon and a cabbage- 
 leaf, replace them in the stewpan, and 
 finish cooking them over a gentle fire, 
 add a glass of good stock, a little veal! 
 blond, sweetbreads, truffles, morels, or 
 any other articles of the kind; when 
 about to serve, squeeze ina little Seville 
 orange-juice. fe 
 
 Snipes with Truffles. — Truss eight 
 snipes with their beaksrun through them, 
 and roast them with bread under. Have 
 a few fine truffles well stewed in a good 
 brown sauce, and when the snipes are 
 
 ( 454 ) 
 
 proper, beat up the egg with a little pep- 
 
 sOoL 
 
 roasted, lay them on the toast in the dish, 
 putting one or two truffles into each 
 snipe, and pour the remainder of the 
 sauce over them. : 
 
 OLES.— Soles may be seen in the 
 market almost all the year round, but 
 they are in the greatest 
 
 and firm, and the belly ofa cream colour} 
 when stale, they are flabby and of a bluish: 
 cast. 
 
 Sotes Boiled. — Be careful that the: 
 soles are thoroughly well cleaned, then 
 rub them over with lemon-juice, and set. 
 them on the fire in cold spring water, 
 
 with plenty of salt, and when they begin’ 
 
 to boil, put them aside to simmer very 
 gently till done; serve with anchovy 
 sauce ina boat. You may if you please, 
 garnish your fish with parsley. -  * , 
 
 Sours (Collops of ).*—Take some small 
 soles, and marinade them in the juice of 
 two lemons, with salt, pepper, and sweet 
 
 herbs shred ; when they have remained’ . 
 
 sufficiently long in the above drain them; 
 then stuff the fish with some crumb of 
 bread boiled in milk, and beat up with 
 the yolks of two eggs; sprinkle them 
 with flour, and fry them of a nice colour. 
 Serve them on fried parsley or chervil. 
 Your fish ought to be of aclear gold co- 
 lour, and very dry and crisp. = ; 
 Soites Frigasseed.—Fry them of a nice 
 brown, drain them; take off all the 
 meat from a small sole, chop it fine, and 
 mix it with a little grated bread, some 
 lemon-peel, parsley chopped fine, pep-' 
 per, salt, nutmeg, the yolk of an egg, and 
 a little butter; make this into little 
 balls; fry them. Put a little red wine 
 to some good gravy, thicken it witha 
 little flour; boil it up; add cayenne, 
 ketchup, and lemon-juice, lay in the fish 
 and balls, simmer them a few minutes. 
 Garnish with lemon. 7, 3s! 
 Sours Fried.—Let them be thorot 
 cleansed, after which dry th acloth, 
 dip them in egg, then cover them with 
 fine bread crumbs, laying them on paper 
 as you do them ; ‘put some good lard into 
 a frying-pan, and when very hot, slip in 
 the soles, and fry them of a good brown 
 colour; place them on paper to drain off 
 the fat; sprinkle over them a little salt 5. 
 serve them to table very hot, with shrim 
 sauce ina boat. You may, if you think 
 
 
 
 
 
 per and salt. 
 
 Sours & la Horly.*—Skin, and take the 
 fillets from two pairs of soles, trim, and 
 lay them ina pan, and soak them in the 
 juice of two lemons, with an onion sliced, 
 parsley, salt and pepper; in an hour’s 
 time drain the fillets, dry them~ well, 
 
 t erfection about 
 midsummer ; when good, they are thick. 
 
 — 
 
 joes 
 
 my 
 
 erg: 
 
 
 

 
 SOL 
 
 flour, and fry them ofa nice colour ; drain 
 them, lay ona dish, and serve with 
 tomata sauce. 
 
 Soxss, @ la Mayonnaise.*—Fry four or 
 five pairs of soles; when cold, lay them 
 on a gridiron, over a slow fire, not to 
 heat through, but to allow the skin to be 
 raised easily; while they are on the fire, 
 detach the fillets, and then take off the 
 skins, and cut your fillets into square 
 -pieces; dip each of these into a mayon- 
 maise, and lay them neatly in a mould, 
 until it is full ; then make the »ayonnatse 
 warin, pour it into the mould, cover, and 
 set it on ice; when the sauce is congeal- 
 ed, turn it ona dish, garnish with crow- 
 tons, gherkins, anchovies, &c. 
 
 Sores, with Mushrooms.—Put a quart 
 of milk into a stewpan, or fish-kettle, 
 with the same quantity of water, a bit of 
 butter, salt, and a little lemon-juice; 
 then put in the soles, and set the stew- 
 pan over a moderate fire, and let them 
 ‘simmer very gently till done ; then take 
 them up, place them ona cloth or nap- 
 _kin, to imbibe ail the liquor from them ; 
 lay them on a dish, and pour over them 
 a good mushroom sauce. 
 
 Soues, en Paupiettes.*—Yrepare your 
 soles exactly like sa/mon en bari! ; but 
 instead of baking them, boil the puzp7- 
 ettes in a court-bouilion. Serve them 
 with an JItalienne. 
 
 Sours, 7x Sallad.* — See Sulmon, in 
 Sallad. 
 
 Sore Pée.—Boil two pounds of eels 
 until quite tender, then pick the flesh 
 from the bones, and put the latter into 
 the liquor the eels were boiled in, with a 
 blade of mace, and some salt; let them 
 voil till the liquor. is reduced to a quar- 
 ter of a pint, then strain it ; cut the flesh 
 of the eel very fine, and mix it with a 
 little lemon: peel, cut small, a little salt, 
 pepper, nutmeg, a few bread-crumbs, 
 parsley, chopped fine, and an anchovy, 
 minced 3 mix the whole with a quarter 
 of a pound of butter, and then lay this 
 forceméat in a pie dish; cut the meat 
 from a very fine pair of soles, and put 
 into the dish upon the forcemeat, pour 
 in the liquor the eels were boiled in, put 
 on the cover, and set it in the oven to 
 bake of a nice brown. 
 
 Soxes, @ la Plat.*—Melt some butter, 
 and pour it intoa dish, with some shred 
 parsley, aud shalots, salt, pepper, and 
 grated nutmeg; then lay in a pair of 
 soles (well cleaned and dried), spread 
 ‘sweet herbs, shred over them, and sea- 
 ‘son with pepper, salt, and nutmeg ; add 
 a glass of white wine, and cover the whole 
 with bread-crumbs, moistened by a few 
 drops of butter; set this dish in a mode- 
 rate oven to bake for a quarter ofan hour. 
 
 ( 455 ) 
 
 SOR 
 
 Soxes, Stuffed.* — Make a farce cf 
 whiting or perch, minced very small, 
 and mixed with butter, sweet herbs, 
 morels, kneaded together by yolks of 
 eggs, seasoned with pepper, salt, and 
 nutmeg; having skinned and cleaned 
 your soles, stuff them with this farce, 
 rub them with butter, bread, and bake 
 them. They may, if preferred, be dressed 
 in equal quantities of stock and white wine. 
 
 Sorrev, @ la Bourgeoise.*—Pick and 
 wash as much sorrel as you may want, 
 drain and squeeze all the water from it, 
 and putit into asaucepan,setiton the fire; 
 when the sorrel is dissolved, if there be 
 too much water, put it into a cullender ; 
 then try it lightly in a little butter. Put 
 two spconsful of flour into a basin, beat 
 an egg up with it, then add another egg, 
 and when that is well beaten with the 
 flour, pourina glass of milk, and then 
 mix it with the sorrel, set it on the fire, 
 and stir it, until it has boiled a quarter 
 of an hour; dishit, and serve with either 
 poached or hard eggs. 
 
 SorkeEL, in Gravy.*—Mince, and put 
 it into a saucepan, with butter, bacon, 
 parsley, and scaliions ; add a glass of 
 consommeé ; set it over a moderate fire, 
 and when quite soft, put to it some fowl 
 gravy, or veal blond. Make the sauce 
 thick, and do not let it boil, cover the 
 sorrel when served. he r 
 
 Sorret, Omelet of.—Pick, wash, and 
 
 ‘blanch some sorrel, cut it in pieces, and 
 
 fry it lightly in a little butter, with shred 
 parsley and scallions; then put the sor+ 
 rel into a saucepan, with a little cream; 
 season, and let it boil slowly; in the 
 meantime make an omelet in the usual 
 way, Jay it on a dish, thicken the sorrel 
 with the yolks of two eggs, pour it on 
 the omelet, and serve it very hot. 
 
 Sorret (Purée of ).*— Take as much 
 sorrel as you may require for a dish 5 take 
 also three or four hearts of lettuces, and 
 a handful of chervil, both picked and 
 shred small, and then press them well to 
 extract all the moisture ; put them into 
 a saucepan, with some butter, champig- 
 nons, shalots, and parsley, all chopped 
 small, (there last fried lightly in butter) ; 
 put the sorrel on these, and dress it; 
 when sufficiently done, add four ladlesful 
 of velouté, and the yolks of five or six 
 egus; Strain it through a bolting cloth, 
 and put it aside till wanted. 
 
 To make this purée maigre prepare the 
 sorre! as above, but instead of the velouté, 
 
 »mix the yolks of six eggs with two des- 
 
 sert spoonsful of flour, and three glasses 
 of milk, and then put it in; reduce it 
 over abrisk fire, stirring constantly with 
 a wooden spoon ; then strain it through a 
 boliing cloth, and keep it hot till wanted. 
 
SOU 
 
 SorREL Sauce.—Pick and thoroughly 
 wash two double handsful of young sorrel, 
 
 well drain it from water, and then put it. 
 
 into a stewpan, well covered with a bit 
 of butter, and let it stew very gently over 
 a slow fire; when done, putit to drain on 
 a sieve for three minutes, then, witha 
 
 wooden spoon, rub it through a tammy 
 
 into a dish; put it into a stewpan, with a 
 bit of butter, stirring it over the fire 
 till thoroughly mixed; you may add, if 
 you choose, three spoonsful of good con- 
 sommé, and when it has boiled for a few 
 minutes, add toit halfas much cream sauce 
 as there is sorrel, and if necessary season 
 with a little salt; this 1s proper for a 
 fricandeau of veal or entrées of fish. 
 
 Sorret. Soup.—Pick from the stalks, 
 and well wash in several waters, two 
 pecks of young sorrel, then squeeze it 
 well to drain the water from it, and set it 
 to stew on aslow fire with nearly a quarter 
 of a pound of butter, till done. Drain it 
 for two minutes on a hair sieve, and put 
 it again in a stewpan with a small bit of 
 butter, on a slew fire; when the but- 
 ter is melted, add half a pint of con- 
 sommé ; when nearly reduced, add ano- 
 ther, then seven or eight table spoons- 
 ful of plain sauce. When all is well 
 boiled together, rub it through a tammy, 
 adding a quart of consommé while you 
 pass it. Let it boil very gently two 
 hours before the dinner, and add six 
 eggs, and half a pint of cream, mixed 
 together, as directed for other soups; 
 ~ put this in the minute before it is served 
 up} if it should not be strong enough to 
 your palate, boil down some beef-stock, 
 and mix in with it. 
 
 Sornet Stewed for Fricandeau and 
 Roast Meat.—Thoroughly wash the sor- 
 rel, and then put it into a silver vessel 
 or stone jar, with no more’ water than 
 hangs to the leaves. Let it simmer as 
 slowly as possible, and when sufficiently 
 done, put a bit of butter, and beat it 
 
 well. 
 
 SOU BISE.*—Make a purée of onions, 
 as directed in Sauce Robert; set it on 
 a slow fire, and when dissolved, add four 
 ladlesful of velouté, a quart of cream, and 
 the size of a walnut of sugar; keep it 
 constantly stirring over a_ brisk 
 until thick, then strain it through a bolt- 
 ing,and serve. 
 
 eleven inches in diameter, and three and 
 three-quarters in height; put round it 
 three sheets of buttered paper, and 
 bake it. 
 
 Take twelve glasses of boiling milk, in| 
 
 which infuse whatever ingredients you 
 may think proper, such as vanilla, coffee, 
 orange-flowers, &c, (the proportions will 
 
 ( 456 ) 
 be found under the different articles). — 
 
 fire | 
 
 
 
 SOU 
 
 In the mean time, wash a pound of rice 
 thoroughly in warm water, then put it 
 into a saucepan of cold water, and when 
 it has boiled a few minutes, strain the 
 rice, and put it with your infusion into 
 another saucepan, and set it again on the 
 
 fire ; as soon as it boils, placethe saucepan _ 
 
 on hot ashes, that the rice may burst 
 gradually; in three-quarters of an hour, 
 add a pound of powder-sugar, three- 
 quarters of a pound of fresh butter, and a 
 pinch of salt, stir them weil in}; put fresh 
 hot ashes under the saucepan, that the 
 rice may be kept constantly simmering 
 for an. hour, by which time it ought to 
 be perfectly soft, and should be rubbed 
 through a bolting-cloth quickly, like a 
 purée; put this into another saueepan 
 over hot ashes, to keep it warm. Take 
 sixteen eggs, separate the yolks and 
 whites, beat the former well, and whisk 
 the latter till nearly firm; then mix the 
 yolks with the rice (taking off the ashes) ; 
 the preparation ought to be of the same 
 consistence as a cream pédlissiére ; add, 
 at first, a quarter, and afterwards the 
 whole of the whites; stir them in as 
 lightly as for biscuit paste ; the whole be- 
 ing thoroughly amalgamated, pour it into 
 the croustade, and place itin a moderate 
 oven for two hours and a half; when 
 done, cover a baking tin with red cinders, 
 on which place the souflé the moment 
 it is taken out of the oven ; this prevents 
 its falling, whilst you mask it with 
 powder-sugar, and glaze with the sala- 
 mander} carry it into the dining-room 
 on the tin, have a dish ready with a 
 napkin folded on it ; place the sowlé on 
 the dish, and let it beserved immediately. 
 Remember that a souffé cannot be served 
 too quickly. ma 
 SOUP (Brown) without Meat. — Put 
 three quarts or more of water, with a 
 sufficient quantity of raspings to thicken 
 it ; two or three onions eut across, some 
 whole pepper, and a little salt; cover it 
 close, and let it boil an hour anda half; 
 take it off, and strain it through a sieve ; 
 fry in butter some celery, endive, lettuce, 
 spinach, and any other herbs cut small 5 
 then take a stewpan (sifficiently large 
 to hold all the ingredients, and put ina 
 good piece of butter, stick in a little 
 
 : 1 flour, and keep stirring till it is coloured 
 SouFFLE Francais.*—Make a crovstade 
 
 of a nice brown; then put in the herbs 
 and soup}; ‘boil it till the herbs are tender, 
 and the soup of a proper consistence, 
 
 then pour the soup into a tureen, and 
 | send to table; serve with fried bread, 
 
 either in the soup or in a dish, 
 
 Soup a da Grimod.*—Trussacapon, and 
 put it into a saucepan with a couple of 
 pigeons, three pounds of steaks (all tied 
 
 ee a: 
 

 
 
 
 SOU 
 
 ‘saucepan with good stock, set it on the 
 fire, and skim it well, and then put in 
 carrots, turnips, onions, leeks, eelery, 
 and two cloves; stew the whole, and 
 when done, serve as follows :—the capon 
 and pigeons in a deep dish, garnished with 
 whole lettuces (previously cooked), smal) 
 onions, carrots, and turnips, cut into dice ; 
 these are also dressed previously; take 
 the carrots, &c. which were done with 
 the capon, cover the capon with them ; 
 strain the liquor through a tammy, and 
 serve in a tureen by itself as sauce to the 
 eapon. 
 
 Soup, Hesstan.*—Take two pounds of 
 shin of beef, one pint of split peas, two 
 onions, four carrots, six potatoes, two 
 heads of celery, some whole pepper, salt, 
 and five quarts of water; stew all to- 
 gether till half the quantity is boiled 
 away; then strain it through a hair 
 sieve. 
 
 Soup Maigre.—Melt half a pound of 
 butter in-a stewpan, shake it well; as 
 soon as it: ceases to hiss, put in six mid- 
 dling sized onions, sliced, shake. the pan 
 well for five minutes, then put,-in five 
 heads of celery, cut small, a handful or 
 two of spinach, a cabbage-lettuce, anda 
 bunch of parsley, all cut small; shake 
 these all well together in the pan fora 
 quarter of an hour; stir in some flour, 
 then pour in two quarts of boiling water, 
 some crusts of bread, some beaten pep- 
 per, four blades of mace, pounded very 
 fine ; stir the whole well together, and 
 let it boil gently for half an hour; take 
 it off, and stir in the yolks of two eggs 
 well beaten, and a spoonful of vinegar. 
 Serve-in a tureen. ; 
 
 Sour de Santé.—Lay six or eight slices 
 of lean ham, with some beef over them, 
 at the bottom of a stewpan, then some 
 veal, with some partridge-legs, or moor 
 game, or chicken, salt, pepper-corns, 
 Jamaica-pepper, three or four cloves, a 
 bay-leaf, and one clove of garlic; let the 
 whole stew together till it takes a fine 
 brown colour, tlien fill it up with half 
 water, and half good beef stock; add 
 three heads of celery, two good turnips, 
 
 arsley, lemon, thyme, two carrots, three 
 
 arge onions, and a small bunch of winter | 
 
 savory; when the whole is thoroughly 
 
 well done, pass it through a lawn sieve | 
 into a basin. Cut two good sized turnips | 
 and three large leeks, into pieces, about — 
 
 the thickness of a quill, and an inch and 
 
 a half long ; fry these together of a nice . 
 brown colour : next, shred two cabbage- 
 lettuces, celery, endive, sorrel, and 
 
 chervil ; and stew them down on a very 
 slow fire with a small bit of butter. 
 When done, put them in a sieve with the 
 
 ( 457 ) 
 ‘up to keep them in proper form) ; fill the’ 
 
 SPI 
 
 turnips; then put them into a soup-pot, 
 
 and pour the soup from the basin over 
 
 them ; set it ona stove, skim it, and as 
 svon as it boils, set it on one side, and 
 let it simmer for two hours very gently; 
 take the crumb of a couple of French 
 rolls, and cut it into round pieces, which 
 brown in the oven, and put them into 
 the tureen, and pour the soup wpon 
 them, If you think proper, it may be 
 clarified, the same as other clear soups ; 
 but the real Soup de Santé ought not to 
 be clarified. 
 
 Soup, White, without Meat.—Put two 
 
 | or three quarts of water into a saucepan, 
 
 with the crumb ofa small loaf, a bundle of 
 sweet herbs, whole pepper, a few cloves, 
 an onion or two cat across, and a little 
 salt; cover close and boil till perfectly 
 smooth; cut into small pieces some 
 celery, endive, and lettuce, the white 
 parts only; boil them, strain off the soup 
 into a clean stewpan; put in the herbs, 
 with a good piece of butter, keep stirring 
 till it is melted ; then let it boil till quite 
 smooth ; skim it, soaksome French roll, 
 nicely rasped, in alittle of the soup; put 
 it ina tureen, pour the remainder of the 
 soup over, and send to table. 
 
 SPICED Bread (Common).* — Boil 
 three pounds of honey in a gallon of wae 
 ter for a quarter of an hour; then pour 
 it on the flour in the trough ; mix them 
 together well, until the flour will imbibe 
 no more liquid; when a little cooled, 
 add three eunces of potash, infused the 
 night before in half a pint of milk, knead 
 the whole well, putting to it some pound- 
 ed anise. Roll out the paste, and with 
 paste-cutters of various forms, cut it into 
 little figures, lay them on a well-oiled 
 tin, and bake them; when done, wash 
 them over with milk. gas 
 
 With this paste spiced nuts are made}; 
 when formed lay, them on tins, and leave 
 in a warm place for two or three days 
 before they are baked. 
 
 Spicep Bread (Dutch or Flemish).*— 
 The evening before you wish to make 
 your spiced bread, dissolve three ounces 
 of white potash in half a pint of milk, and 
 set it aside. The next morning put a 
 considerable quantity of sifted flour into 
 atrough, make a hole in the heap, into 
 which pour six pounds of clarified honey; 
 whilst boiling, stir it well with a strong 
 spatula, until the honey, reduced to a 
 firm paste, will imbibe no more flour, 
 then spread it'all over the bottom of the 
 trough, and leave it for about ten or fii- 
 teen minutes; at the end of that time, if 
 the paste be sufficiently cool for you ‘to 
 bear your hand on it, rub its surface with 
 the infusion of potash; then let a strong 
 person ta it, in the same manner as 
 
SPI 
 
 the baker’s knead bread. Wave readya 
 uumber of different-sized moulds of pear- 
 tree wood, on which are cut (pretty deep) 
 octagons of various dimensions ; ther cut 
 your paste into as many pieces as you 
 have moulds, in the following propor-» 
 tions :—for the mould containing a pound, 
 take eighteen ounces of. paste ; for a half 
 pound, fourteen ounces; a quarter of a 
 pound seven ounces of paste, and so on; 
 knead each piece separately on the slab, 
 rub them with flour to prevent their ad- 
 hering, and then put them into the re- 
 spective moulds; press it down tight ; in 
 @ minute or two turn them ever, place 
 them on a tin plate (previously rubbed 
 with olive oil), and with a soft brush take 
 off what flour may remain on the surface 
 of the spiced bread, and bake them in a 
 moderate oven. Whilst they are baking, 
 dissolve some isinglass in a sufficient 
 quantity of beer, with which, by means 
 of a hair pencil, wash the outside of the 
 Spiced bread as soon as it is done; and 
 then, while it is moist and warm, deco- 
 rate it with blanched almonds, candied 
 lemon and orange-peel, cut into dice. 
 You may, if you think proper, cut these 
 sort of sweet meatsinto very small pieces, 
 and knead them into yeur paste at first. 
 When they are nearly cold, separate the 
 pieces with a knife. 
 
 Spricep Bread (Dutch) Rich.*—Make 
 your paste in the same manner asabove, 
 and when kneaded with the potash, add 
 a quarter ofa pound of anise, two ounces 
 of coriander, two ounces of cinnamon, 
 one ounce of cloves (all reduced to an 
 impalpable powder) a pound of candied 
 lemon-peel, the same of candied orange- 
 peel, both cnt into thin slices ; mix these 
 
 angredients thoroughly with the paste, 
 and then cut it into pieces, each weigh- 
 ing twenty-eight ounces; these, when 
 baked, will not exceeda pound in weight; 
 Spread them on your slab, and form them 
 into squares two or three inches in thick- 
 ness; place them, side by side, on a 
 baking-tin, previously rubbed with oil 
 of almonds, and put round the tin some 
 slips of wood to prevent the spiced bread 
 from geiting thinner at the edges; dipa 
 brush in some milk, and rub the sur- 
 face of the spiced bread with it; put 
 them into a moderate oven until well 
 risen and of a brownish colour, Whilst 
 they are baking, blanch a few almonds, 
 and split them, cut some candied lemon 
 and orange-peel into very thin slices, 
 and as soon as the spiced bread is taken 
 from the oven, wash it over with a de- 
 coction of isinglass and beer, and imme- 
 diately decorate it with thealmonds, &c. 
 _ Another Way.—Take a pound. of 
 Jiquerice, boil it in six quarts of milk, 
 
 ( 458 ) 
 
 SPI 
 
 until the fluid is reduced to half; then 
 strain it into a saucepan, add six pounds 
 of honey, and boil for a quarter of an 
 
 hour; after which pour it into a trough 
 
 upon the flour, with which mix it up by 
 means of a strong spatula; when the 
 liquid has taken up as much flour as it 
 will possibly contain, extend it along the 
 bottom of the trough; as soon as itisa 
 little cooled, put to it half a pint of milk, 
 in which was infused, the night before. 
 three ounces of the best potash, knea 
 it well, and then add cinnamon, corian- 
 der, and anise (two ounces of each), an 
 ounce and a half of cloves, all reduced to 
 powder, a pound of candied lemon, and 
 the same of candied orange-peel, chopped 
 small. Finish as above directed, except 
 that milk should be washed over them, 
 instead of isinglass, when baked. 
 Spicep Bread (Rotterdam).*— Make 
 your paste as directed with the liquorice, 
 milk, and boney, without any spices, roll 
 it out very thin (about the eighth of an 
 inch), cut this into pieces the size of a 
 playing card, place them on a baking- 
 tin well rubbed with olive oil, and bake 
 them in a moderate uven; when done, 
 wash them over with sugar, boiled with 
 orange-flower water to a syrup. Let 
 them dry, and tie them in packets, four 
 in each. 
 SPINACH, Boitled.—Spinach issome- 
 times extremely gritty ; it must there- 
 fore be picked and thoroughly - well 
 
 washed in several waters; then put it . 
 
 into a large saucepan of boiling water 
 with plenty of salt in it, let it Soil till 
 done, take it out, put it into a cullender, 
 squeeze it to drain it from the water, 
 then cut it in squares, lay iton a dish, 
 and serve it to table. 
 
 Spinacu @ la Bonne Femme.*—Having 
 thoroughly washed and picked your spi- 
 nach, scald it well; do it- quickly that it 
 may keep its colour; then add three 
 onions stuck with cloves, some sweet, 
 herbs, salt, and pepper. When the spi- 
 nach is quite done, drain it; mince and 
 put it into another saucepan in a little 
 melted butter, and half a glass of cream 
 or good milk ; stir all together well, an 
 serve very hot. 
 
 Spinacu 2n Boxes. — Cut bits of bread 
 tolerably thick, and give them the form 
 of little boxes of any shape; seoop out 
 the inside without breaking through 
 leave a border of a proper thickness, an 
 fry them of a good brown colour, in but- 
 ter, oil or lard; drain them the same as 
 all fritures, and fill them with a well 
 seasoned spinach ragout 3 serve with or 
 without a cover. , 
 
 Spinach Fritters.—Boil some spinach 
 thoroughly, drain, mince, and add to it 
 
 
 
 
 

 
 
 
 SPI 
 
 Some grated bread, nutmeg, ginger, and 
 cinnamon, all pounded ; as much cream, 
 or yolks and whites of eggs, as will make 
 it the consistence of batter; mix in a 
 few currants, previously scalded, and 
 
 rop the batter into a frying-pan, on 
 boiling lard ; as soon as they rise, take 
 them out, drain, and serve them. 
 Spinach av Maigre.*—Having blanch- 
 ed and minced your spinach. put it into 
 @ pan, with nearly a quarter of a pound 
 of butter, salt, and pepper ; setit on the 
 fire, and when the spinach is fried alittle, 
 add two dessert spoonsful of flour, and 
 some milk, stir till it thickens, and then 
 serve. 
 ’ Sprnacn Pudding. — Pick and well 
 wash a quarter of a peck of spinach, 
 and boil it until quite tender; a little 
 salt should be pnt into the water it is 
 boiled in, and the saucepan must be kept 
 closely covered ; when boiled, put it in 
 a sieve to drain, and then cut it small ; 
 beat up six eggs, and mix them with half 
 a pint of cream, or milk, a stale roll 
 grated very fine, a little grated nutmeg, 
 and a quarter of a pound of melted but- 
 ter, stir all well together, put them into 
 the saucepan the spinach was stewed in, 
 and keep stirring it till it begins to 
 thicken ; then weta pudding cloth, flour 
 it well, put in the mixture, tie it up, and 
 boil for an hour; tura it out ona dish, 
 pour over it melted butter, with a little 
 Seville orange-juice and sugar mixed in 
 it, and serve. 
 
 Spinacw Puffs.—Take as much boiled 
 spinach as is equal to four eggs, squeeze 
 it quite dry, shred it small, and add half 
 the quantity of powder-sugar, the same 
 of butter, four spoonsful of cream, the 
 yolks of four hard boiled eggs, and two 
 ounces of citron, the two latter minced ; 
 season with beaten cinnamon and grated 
 nutmeg ; put them all into a stewpan to 
 simmer A dintis while, and then set them 
 by to cool. Make a paste with the yolks 
 of four eggs, four spoonsful of milk, and 
 some flour, a pinch of salt, and the same 
 of sugar ; roll it out very thin, cut it into 
 pieces three or four inches square, and 
 upon each piece lay a spoonful of the 
 spinach, as above, turn the paste over,and 
 pinch the edges round neatly, in the form 
 of a semi-circle. These puffs may be 
 either boiled a quarter of an hour, and 
 served with grated bread and Parmesan 
 cheese strewed over thein, or fried in 
 boiling lard, and sent to table with pow- 
 der sugar over. 
 
 Sprnaca Tart.*-—Take some spinach, 
 clean it thoroughly, as it is apt to be 
 gritty, pick and scald it, and give it a 
 few turnsin a little butter, with salt and 
 nutmeg. Mix the spinach with frangi- 
 
 ( 459 ) 
 
 STO 
 
 pane, and finish the tart like that of fran 
 gipane. 
 
 Sprnacnu Tart. — Scald the spinach in 
 boiling water, drain it wel), and then 
 chop it; stew it in butter and cream, 
 with a little salt, sugar, a few small bits 
 of dried comfit citron, and a few drops of 
 orange-flower water 5 put it into a dislr 
 lined with the very best puff-paste. 
 
 Spinacy Toasts.—Boil some spinach 
 for a quarter of an hour; then squeeze out 
 all the water, chop it small, and put it 
 into a mortar, with three or four spoons- 
 ful of apple marmalade, the yoiks of four 
 hard-boiled, and three raw eggs, two bis- 
 cuits soaked in cream, sugar, anda pinch 
 of salt; pound all these together.to a 
 paste, put it into a dish, and mix with it 
 a few dry currants. and three or four 
 spoonsful of melted butter... Cut some 
 slices of bread half an inch thick, four 
 inches long, and two broad; toast them 
 nicely, and spread the spinach, &c. over 
 them, to the thickness of half an inch, 
 wash each over with white of egg; place 
 the toasts on a baking-tin (well buttered) 
 and bake them for half an hour. When 
 done, grate nutmeg, and squeeze orange- 
 juice over them, and serve. 
 
 SPRAT'S.—Sprats are chosen by the 
 samerules as her:ings.andare dressed in 
 thesame manner. (See Herrings.) 
 
 STOCK, for Brown or White Soups.— 
 Take a pound of scate, five flounders, 
 and two pounds of eels; cut them in 
 pieces, put them into a stewpan, with 
 as much water as will cover them, a 
 little mace, an onion stuck with cloves, a 
 head of celery, two parsley roots sliced, 
 some pepper and salt, and a bunch of 
 sweet herbs; cover close; strain it o 
 for use ; if it is for brown soup, fry the fish 
 brown in butter, and then putit to stew. 
 
 Stock (for Gravy Soup or Gravy.)— 
 Cut a knuckle of veal into slices, slice 
 also a pound of lean beef, and a pound of 
 the lean of gammon of bacon; put these 
 into a stewpan, with three scraped car- 
 rots, acouple of onions, a couple of tur- 
 nips, two heads of celery, and two quarts 
 of water, Let the meat stew till quite 
 tender, butit must not be brown. When 
 thus prepared it will serve either for 
 soup, or brown or white gravy; if for 
 brown gravy, it must be first coloured 
 in the usual manner. 
 
 Srock-FisH d@ la Gascogne.*—Put the 
 dried cod (after it has been prepared, 
 and pulled into flakes) into astewpan, 
 with equal quantities of sweet oil and 
 fresh butter, pepper, garlic, and salt 5 
 place the stewpan on a stove, 8tirring 
 constantly, until the butter and oil are 
 thoroughly incorporated: as soon as 
 that is oh sin it should be eaten, be- 
 
STR 
 
 eause if it becomes cool, it turns imme- 
 diately. 
 
 Srock-FIsH @ la Provengale.*—Prepare 
 a dried cod, boil, bone, and cut it in 
 pieces. Melt some butter rolled in flour, 
 
 in a stewpan, aid put to it parsley, scal= 
 
 lions, garlic, a glass ofcream, the same 
 of oil, and some Seville orange-peel; as 
 
 soon as this is well flavoured, put in. 
 
 your fish and. toss it up for some time; 
 the longer this operation is performed, 
 the better the dish will be. 
 
 STRAWBERRY (Compote of).—This 
 is made in the same manner as Rasp- 
 berries, only that the strawberries do 
 not require being mixed with any other 
 fruit. 
 
 SrrRAWBERRY Conserve.* —Take some 
 very ripe fresh strawberries, pick, and 
 crush them througha tammy. For every 
 
 dessert spoonful of juice, allow six ounces | 
 | teen ounces of picked strawberries, crush 
 | them in a mortar, and then add to them 
 | a quart of water; pour this into a es 
 
 of sugar; boil this to fort perlé, take it 
 off the fire, and pour in the juice; stir 
 them together with asilver spoon, until 
 the conserve begins to whiten and dry, 
 then put it into moulds or paper cases. 
 If the conserve be too white, add a little 
 carmine to the syrup. 
 
 STRAWBERRY Cream.—Put six ounces 
 ef strawberry jam to a pint of cream, 
 pulp it through a sieve; add to it the 
 juice of a lemon, whisk it fast at the edge 
 ofa dish, lay the froth on a sieve, add a 
 little more juice of lemon, and when no 
 more froth will rise, put the cream into 
 a dish, or into glasses; and place the 
 froth upon it, well drained. 
 
 - SraawBERry, Jce Cream.—Takea pint 
 of strawberries, pick them from the 
 stalks, and pass them through a sieve, 
 ‘with a wooden ¢poon; add four ounces 
 of powdered sugar, and a pint of cream, 
 and freeze. 
 
 . SrrawBerry Fritiers.—Make a paste 
 with flour, a apoontul of sweet oil, chop- 
 ped lemon-peel, whitesof egg, beaten up, 
 and a snfficient quantity of white wine 
 to make it pretty soft, and just ready to 
 drop witha spoon ; mix some large straw- 
 berries in it; and drop some of the mix- 
 ture, about the size of a nutmeg, in the 
 hot fritters; when done, take them out 
 carefully, drain them on a sieve, and 
 glaze them with sugar. 
 
 STRAWBERRY Jam.*— Gather the scar- 
 Jet strawberries when perieciy ripe, 
 bruise trem well, and add the juice of 
 other strawberries; take an equal weight 
 of lump sugar, pound and sift it, stir it 
 thoroughly into the fruit, and set it ona 
 slow fire; boil it twenty minutes, taking 
 off the scum as it rises ; pour it into 
 glasses, or jars, and when cold, tie them 
 down. 
 
 . StrrawBeasry, Marchpane.*—Take two 
 
 ( 460 ) 
 
 pounds of sweet. almonds, tivo pounds an@ 
 
 | possible from it. 
 | tirely dissolved, run the whole through 
 
 STU 
 
 a half of sugar, and a pound of picked 
 strawberries. Beat the almonds toa fine 
 paste, and mix them with the sugar 
 (boiled to petit boule); crush, and strain. 
 the juice of the fruit, which add to the 
 almond paste and syrup; stir the mix- 
 ture vou set it on hot ashes, and con 
 tinue stirring until the paste is suffici- 
 ently done; this may be proved by lay- 
 ing a piece on the back of your hand; if 
 it may be removed without its sticking, 
 it is enough; when cold, spread it. over a 
 slab, and cut it of any size and shape you 
 think proper. fee Bint 
 
 SrrawBerRries, Preserved in Wine.— 
 
 Put some ‘very fine large strawberries 
 
 into a gooseberry-bottle, and strew in 
 
 three spoonsful of fine sugar ; fill up with 
 | Madeira, or good sherry, 
 
 StrrawBerry Sherbet.* — Take four- 
 
 with a tea-spoonful of lemon acid, an 
 
 the same of crange-flower water, and 
 leave the mixture two or three hours; 
 put eighteen ounces of fine sugar into 
 another basin, cover it with a large cloth, 
 through which pour thestrawberry juice ; 
 squeeze the cloth to extract as much as 
 When the sugar is en- 
 
 a jelly bag, until perfectly clear; then 
 finish as. usual. 
 
 STRAWBERRIES, Souffie, Parisien of.*¥— 
 Take a basket of very fine strawberries, 
 pick, and crush them. and then rub 
 them through asieve. Whisk the whites 
 of eighteen eggs to a firm froth, to which 
 add a pound and a half of powder sugar, 
 stir them together as lightly as possible ; 
 then mix them with the strawberries. 
 Pour the whole into a ereustade, and 
 bake it for an hour in a moderate oven ; 
 when done, glaze it,andserve 
 _ Srrawserry Tart. — Pick, and put 
 into a basin two quarts of the best scarlet 
 strawberries, then add to them half a 
 pint of cold thick clarified sugar, and 
 half a pint of madeira, with the juice of 
 two or three lemons ;_ mix these well 
 together, without breaking the straw- 
 berries, and put them into a puff paste, 
 previously baked; be careful to keep 
 them very cool. , 
 
 STURGEON.—Of a good sturgeon the 
 flesh should be white, the gristles and 
 veins blue, the grain even, with a few 
 blue veins, and the skin tender. “id 
 
 Sturgeon, Baked.*—Clean, and take 
 the skin from a small sturgeon; split it 
 along the belly, without separating ir, 
 Lay it in a large baking-dish, season it 
 with salt, pepper, pounded sweet herbs ; 
 
 
 

 
 STU 
 
 moisten with oil, lemon-juice, and a bot- 
 
 _ tle of white wine. Put it in the oven, 
 baste it frequently ; make ita nice colour, 
 and serve it with its own gravy. 
 
 Sturceon, au Court-bouilion.*—Take 
 a small sturgeon, clean the inside tho- 
 roughly, take out the gills, and remove 
 the skin, wash it well, and drain it. 
 Put it intoa fish-kettle, with arich eourt- 
 bouillon, grated bacon, or butter. It 
 requires more seasoning than any other 
 fish ; put therefore plenty of sweet herbs, 
 and salt; set it on the fire, and put fire 
 on the lid ; moisten it often; when done, 
 drain, and serve it with an Jtalenne, to 
 which add the liquor, witha bitof butter. 
 
 Sturceon, Cutlets en Pupillotes.* — 
 Having cleaned and skinned the fish, cut 
 it into cutlets, about an inch thick; put 
 a bit of butter into a pan, lay in the cut- 
 Jets, setthem on the fire, and turn them. 
 Set them to cool in fine herbs, or dzr- 
 celles, and finish like veal cutlets, en Pa- 
 pillotes. If your dish is madgre, put 
 pounded anchovies ; if gras, use bacon. 
 
 Struraeon, Frieandeau of.*—Take a 
 good sized piece of sturgeon, and having 
 removed the skin and gristle, beat it 
 lightly with the blade of the chopper, 
 and lard it with bacon. Line a stewpan 
 with thin slices of ham, veal, some car- 
 rots, onions, aad sweet herbs. - Moisten 
 with white wine, cover it with a buttered 
 paper, and stew it. When done, take out 
 the fish, strain the liquor, take off the 
 - fat, add three spoonsful of espagnole, re- 
 duce your sauce, pour it into a dish, and 
 serve the sturgeon on it. : 
 
 Srurceon, Griliade of.*—Boil a slice 
 of sturgeon in a small saucepan, with 
 some slices of bacon, bay-leaves, salt, 
 pepper, basil, and white wine. When 
 done, let it cool, cover it with bread- 
 crumbs, broil the slice, and serve with 
 sauce prguante. 
 
 SrunrGeEon (Matelote of ).*—Cut a large 
 - slice of sturgeon into pieces of various 
 sizes ;- put them into a frying-pan with a 
 little butter, do them on both sides over 
 a gentle fire, then take them out; and 
 put into the pan a glass of red wine, a 
 pinch of flour, and some sweet herbs 
 shred small; in a quarter of an hour 
 replace the fish for a minute, and serve 
 all together on fried bread. 
 
 Sturcron Roasted.* — Take a large 
 piece of sturgeon, or a whole small one, 
 clean and skin it properly; lard it with 
 eel and anchovies, and marinade it ina 
 white wine marinade. Fasten it to the 
 spit, and roast it, basting frequently with 
 the marinade strained. Let the fish be 
 a nice colour, and serve with a pepper 
 sauce. ‘ 
 
 Srurceon in Savory Jelly.—Puta little 
 
 ( 461 ) 
 
 SUE 
 
 aspic or savory jelly into the bottom of a 
 mould, and as soon as it is set, cut some 
 cold sturgeon in whatever .form you 
 please, and place it on the jelly accord- 
 ing to your own taste, and put in a little 
 jelly, just sufficient to cover the sturgeon 3 
 when it is thoroughly set, put in some: 
 more jelly, so as to fill about an inch of 
 the mould; when that is set, place some 
 more sturgeon, and so proceed till the 
 mould is full; when it is to be turned ont 
 to serve, dip it in warm water the same 
 as all other jellies. 
 
 SrurGceon Souwp.—Take a fine piece of 
 sturgeon, cut off the fins, and the gristly 
 bone inside, with the skin; put it all to 
 stew, with a bunch of sweet herbs, car- 
 rots, onions, peppercorns, allspice, and 
 a little salt, and let it stew till of a nice 
 brown colour, then fill it up with veal 
 consommé, half a bottle of Madeira, and 
 a quarter of a pint of good vinegar 5 when 
 well boiled and skimmed, put in a large 
 piece of sturgeon to stew very gently, 
 with a fire over and under the stewpan, 
 till it is thoroughly well done; then take 
 it out to cool, and strain the liquor 
 through a lawn sieve, thicken it with 
 ham, as directed for turtle soup; boil it 
 in the same manner. When ready, cut 
 the sturgeon into small squares, and 
 put them into the soup with a few stewed 
 oysters and mushrooms} let it boil gently 
 for a few minutes, skim it, and squeeze 
 in the juice of two lemons, and add a very 
 small quantity of cayenne, and serve; if 
 not sufficiently strong, reduce a little 
 beef stock and add toit. Herbs may be 
 added ifthought proper. 
 
 Sturceon d la Venitienne.* — Take a 
 large slice of sturgeon, and having re- 
 moved the skin and gristles, lard it alter- 
 nately with seasoned J/ardons, truffles, 
 and anchovies ; place it ina braising-pan 
 with bay-leaves, two cloves of garlic, and 
 a large glass of oil. Set the pan over a 
 gentle fire, to simmer for two or three 
 hours; then serve with any mazgre sauce 
 you may think proper 
 
 Suet Dumplings.—This batter should 
 be made the same as for suet pudding, 
 (second recipe), but much thicker, let 
 your cloth be wetted, shake it all over 
 with flour, and tie up in several parts 
 of the cloth, as much as it will hold, two 
 or three spoonsful of batter. Or you 
 may make the batter as usual, and put it 
 in tea-cups, well buttered; tie them in 
 cloths, and boil an hour. 
 
 Suet to keep for a Twelvemonth. — 
 Choose the firmest part, and pick it free 
 from skin and veins. Put it into a sauce- 
 pan, and set it at some distance from the 
 fire, in order that the suet may melt 
 Mere yite; or it will taste disagreea- 
 
SUG: 
 
 ble. When it is melted, pour itintoa, 
 pan of cold water, When it has caked 
 quite hard, wipe it very dry, fold it in 
 fine paper, and then in a linen bag, and 
 keep it in adry, but not in a hot place. 
 When you wish to use it, scrape it fine, 
 and it will make a nice crust, either with 
 or without butter. 
 
 - Surer Pudding.—Mix a pound and a 
 quarter of flour, to a pound of shred suet, 
 with two eggs beaten separately, a little 
 salt, and as little milk as will make it. 
 Let it boil for four hours. It eats very 
 nice the next day, cut in -slices and 
 broiled. ; 
 
 « Suet Pudding.—Put six spoonsful of 
 flour into a stewpan, with a little grated 
 nutmeg and ginger, and a tea-spoonful 
 of salt, then putin a pound and a half of 
 beef suet chopped fine; stir these well 
 together, and then mix in a quart of 
 milk, and six eggs, well beaten together ; 
 butter a basin, and shake some flour 
 round it, put in your batter, and boil it 
 for two hours and a half, or three hours. 
 
 - Suet Pudding.—Take half a pound of 
 beef suet chopped fine, half a pound of 
 flour, two eggs well beaten, a little salt 
 
 and a smail quantity of pounded and 
 sifted sugar; mix all these together with 
 a little milk, to a moderate consistence. 
 It may either be boiled or baked. 
 
 Suer Pudding.—Chop half a pound of 
 beef suet very fine, add to it the same 
 quantity of flour, two eggs beaten, a little 
 Salt, a small quantity of pounded and 
 sifted ginger; mix all these well together 
 with milk to a moderate consistence. It 
 may be either baked or boiled. 
 
 SUGAR (To Clavify).* — Take four 
 pounds of sugar, and break it into pieces ; 
 put into a preserving-pan the white of an 
 egg, and a glass of pure spring water; 
 mix them well with a whisk, add another 
 glass, still whipping, until two quarts of 
 water have been put in; when the pan 
 is full of froth, throw in the sugar, and 
 set it on the fire, being careful to skim it 
 every time the scum rises, which will] be 
 the case as the sugar boilsup. Aftera 
 few boilings, the sugar will rise so high 
 as to run over the edges of the pan, to 
 prevent which, throw on it a little cold 
 water; this will lower it instantly, and 
 
 give time for the skimming, for the scum | h 
 should never be taken off whilst the sugar | 
 
 is bubbling; the cold water stills it, and 
 that is the moment toskimit. Repeat 
 this operation carefully three or four 
 times, when a whitish light seum only 
 will rise; then take the pan off, lay a 
 napkin, slightly wetted, over a basin, and 
 pour the sugar through it. _ 
 
 The scum thus taken off, put into a 
 china basin; and when the sugar is cla- 
 
 ( 462 ) 
 
 
 
 SUG 
 
 rified, wash the pan and the skimmer 
 with a glass of water, which put to the 
 scum, and set it aside for more common 
 purposes. eye rine Ree 
 _ Sucar, Different Degrees of Prepar- 
 ing. — The varicus purposes to which 
 sugar is applied, require it to be in dif- 
 ferent states ; these are called. degrees, 
 and are thirteen in number, called as 
 follows: | x 
 Petit Lissé, or First Degree.—Replace 
 the clarified sugar in the preserving-pan, 
 to boil gently, take a dropof it on the 
 thumb, touch it with the fore: finger; if, 
 on opening them, it draws to a fine 
 thread, and in breaking, forms two drops 
 on each finger, it is at the right point.. 
 Lissé, Second Degree.—A little more 
 boiling brings it to this point; when the 
 thread will draw further before it breaks. 
 Petit Perlé, Third Degree.— At this 
 point the thread may be drawn as far as 
 the span wil! open, witheut breaking. 
 Grand Perlé, Fourth Degree. — On 
 still increasing the boiling, little raised 
 balls are formed on the surface of the 
 sugar. 
 Petit Queue de Cochon, Fifth cae Bach 
 —Take up some of the sugar on a skim- 
 mer, and drop it on the rest, when it 
 
 | should form a slanting streak on the sur- 
 
 face. Boil it a little longer, and it will 
 reach the ¢ piping 
 
 Grande Queue de Cochon, or Siath 
 gree. —The streak or tail is now larger. 
 
 Souflé, Seventh Degree.— Take out a 
 skimmerful of the sugar, blow through 
 it, and small sparks of sugar will fly 
 from it. : 
 
 Petit-Plume, Eighth Degree. — The 
 same proof asabove; the sparks should 
 be larger and stronger. 
 
 Grande Plume, Ninth Degree. —Take 
 the sugar in the skimmer, as before, give 
 it a shake, and if the sparks are large, 
 and adhere tegether on rising, it is at the 
 right point. Aa i 
 
 Petit Boulet, Tenth Degree. — Dip 
 your fingers in cold water, and then into 
 the sugar instantly, and again into the 
 water, when the sugar will roll into a 
 ball, which will be supple when cold. 
 
 Gros Boulet, Eleventh Degree.--At 
 this point, the ball or bullet will be 
 arder when cold than at the last. : 
 
 Cassé, Twelfth Degree. — Prove as 
 above ; the bullet should crumble. be- 
 tween the fingers, and on biting, will 
 
 | stick to the teeth ; at the next point, 
 
 Caramel, Thirteenth Degree, — it 
 should snap clean. This point is very 
 difficult to attain, for in increasing, the 
 height, the sugar is apt to burn; it is 
 better therefore to try the proof very 
 frequently. ; 
 
 
 

 
 SUG 
 
 Another caramel is frequently used by 
 the confeetioner, and is of a deep colour ; 
 it is made by putting a little water:to the 
 sugar, aud boiling it without skimming, 
 or otherwise touching the sugar, till of 
 the right colour, then take it off and use 
 immediately. 
 _ If, on preparing the sugar, you happen 
 to. miss the right point, add a little cold 
 water, and boil once more. 
 
 Observations.— The skimmer should 
 never be left in the preserving-pan after 
 the sugar is clarified, nor after the scum 
 is removed. 
 
 Be very careful not to stir or disturb 
 
 the sugar, as that would cause its dimi- | 
 
 nution. 
 
 In boiling the sugar (particularly the 
 two last degrees), the sugar is continually 
 rising and falling; and on falling, leaves 
 marks on the sides of the pan, which the 
 heat of the fire would soon burn, and 
 thereby spoil the whole of the sugar; to 
 avoid this, have by the side of you a pan 
 of cold water, and a sponge, with which 
 wipe the sides of the pan carefully, the 
 instant after the sugar has fallen. 
 
 Sugar @ la Neige.*—Blanch a quarter 
 of a pound of bitter almonds, pound them 
 to a very fine paste ina marble mortar, 
 with the whites of four eggs; when per- 
 fectly smooth, add a pound of the best 
 lump sugar (in powder), and five or six 
 more whites of eggs; stir all together 
 well, until of such consistence that it 
 may be kneaded without adhering to the 
 hands. Divide this preparation into two 
 parts, one of which, tinge of ared colour, 
 either with dolus armena, or cochineal, 
 and perfume it with essential oil of roses 
 or bergamot; leave the other portion of 
 paste white, but flavour it as follows :— 
 grate the rind of two fine sound lemons 
 on a small piece of sugar, scrape off the 
 surface, and when pounded in a small 
 
 mortar, work it into the uncoloured por- | 
 
 tion of sugar-paste, then roll it out to 
 about half an inch in thickness (having 
 previously sprinkled the slab with pow- 
 der-sugar), cut it with a tin paste-cutter 
 about two inches diameter ; arrange them 
 on white paper, which place on a baking 
 tin, and put them into a moderate oven 
 for about three-quarters of an hour; 
 
 coloured paste. Whencold, detach them 
 from the paper. 
 
 Sucar Paste.—Take a pound of flour, 
 a quarter of a pound of sugar, a quarter 
 of a pound of butter, a little salt, one 
 
 This paste may be used for any second- 
 course dish. 
 
 Sucarn Vinegar.—To every gallon of 
 water put two pounds of the very coarsest 
 
 ( 463 ) 
 
 SYL- 
 
 sugar, boil, and skim it thoroughly, then 
 | put one quart of cold water for every 
 ‘gallon of hot. When cool, but not cold, 
 _ put into it a toast spread with yeast 5 stir 
 it for nine days, at the end of which time 
 
 barrel it, and place it in such a situation 
 
 | that the sun may lie on it; puta slate 
 
 on the bung-hole. 
 make it is in March; it will be fitfor use 
 in six months. 
 
 The best time ta 
 
 When sufficiently sour, it should be 
 
 bottled, or it may be used from the cask 
 
 with a wooden spigot and faucet. 
 SWEETBREADS. — (See under the 
 articles, Veal, Beef, &c.) 
 SweEeTBReAD Pie,—Lay a puff paste, 
 half an inch thick, at the bottom of a 
 deep dish, and put a forcemeat round the 
 
 | sides ; cut three or four sweetbreads in 
 pieces, according to the size of the pie, 
 
 lay them in first, then some artichoke- 
 bottoms, each cut into four parts; then 
 some cocks’-combs, a few trufiles, morels, 
 asparagus-tops, and mushrooms, yolks 
 of hard boiled eggs, and forcemeat. balls; 
 season with pepper and salt; nearly fill 
 the pie with water, put on the lid, and 
 let it bake for two hours. Thicken some 
 
 | veal gravy with a little cream and flour, 
 | and pour into the pie wher baked. 
 
 SWEETMEATS, Brown.* — These 
 sweetmeats may be made with the cut- 
 tings and remains of any kind of sugars 
 or candied articles, and even of spiced 
 bread; pound whatever ingredients you 
 intend to use, extremely fine, and pass 
 the powder through a tammy on to the 
 table; in the centre of this heap make a 
 hollow, into which put as many eggs as 
 may be necessary to form a paste, then 
 cinnamon, cloves, and bolus armena, 
 
 | all reduced to an impalpable powder ; 
 
 use only a sufficient quantity of the 
 latter to give the paste a clear cinnamon 
 colour 5 sugar may be added, if required. 
 Work all the above ingredients together 
 into a firm paste with a little flour, then 
 roll it out to about a quarter of an inch 
 
 -in thickness, and cut out of it, with tin 
 
 paste-cutters, figures of any kind youmay 
 
 | think proper; place them on white paper, 
 |} and bake them for half an hour. 
 | done, decorate them according to your 
 : | taste. 
 
 proceed in the same manner with the 
 
 When 
 
 SweetMeaT Pudding.—Slice thin, of 
 orange, lemon-peel, and citron, an ounce 
 
 | each ; laythem at the bottom of a dish, 
 
 lined with a light puff-paste ; mix with 
 half a pound of butter melted, the yolks 
 
 ) : | of seven eggs and the whites of two, and 
 ege > mix all together with a little water. | 
 
 five ounces of sugar; pour this over the 
 
 | sweetmeats, and set it in the oven; it 
 | will take rather more than half an hour 
 
 baking. ee 
 - SYLLABUBS.*—Take the juice of a 
 
TAN 
 
 large lemon, the peel (pared very thin) 
 a glass of brandy, two of white wine, and 
 a quarter of a pound of powder-sugar 3 
 put these ingredients into a pan, and 
 leave them; the next day, add a pint of 
 thick cream, and the whites of two eggs ; 
 whip the whole well, and pour the syl- 
 labub into glasses. ‘They are the better 
 for keeping a day or two. Ifthe sylla- 
 bubs are not wanted quite so good as the 
 above, raisin of mountain wine will do 
 as well as brandy. 
 
 SyLtuaBus, Somersetshire.—Put a pint 
 of port, and a pint of sherry, or any other 
 white wine, into a large bowl, sweeten it 
 according to taste; milk the bow! full ; 
 in about twenty minutes’ time, cover it 
 tolerably high with clouted cream; grate 
 nutmeg over it; add pounded cinnamon, 
 and nonpareils. 
 
 SytuaBus, Sfaffordshire.—Put a pint 
 of eyder, a glass of brandy, sugar, and 
 nutmeg, into a bowl, and milk into it; 
 or pour warm milk from a large tea-pot 
 some height into it. 
 
 "Ls 
 
 TABLETTES de Patience.* — Take 
 eight eggs, and whip the whites to a firm 
 snow; in the mean time have the yolks 
 beaten up with six ounces of powder-su- 
 gar; (both these operations should be 
 performed for at Jeast half an hour); 
 then mix the two together, add six ounces 
 of sifted flour, and when well incorporat- 
 ed, pour in halfa pint of rose or orange- 
 flower water ; stir the whole together for 
 some time. Have ready some tin plates, 
 well rubbed with butter; take a funnel 
 that has three or four tubes, fill it with 
 the paste, and push out your ¢ablettes ; 
 when the tin plates are full, put them 
 into a pretty warm Oven. When done, 
 take them from the tins whilst hot. 
 
 TANSEY Fritters. — Pour a pint of 
 boiling milk on the crumb of asmall loaf 
 grated; let it stand for an hour to cool, 
 then add as much tansey juice as will 
 flavour it, and colour it with a little 
 spinach juice; adda spoonful of ratafia, 
 or brandy, grate the rind of halfa lemon, 
 sugar according to taste, beat up the 
 yolks of four eggs, and mix all together, 
 put it into a stewpan, with a quarter of a 
 pound of butter ; stir it over a slow fire 
 till quite thick ; then take it off, and let 
 it stand nearly three kours, then dropa 
 spoonful at atime into boiling lard ; when 
 done, grate sugar over them, and serve. 
 Garnish the dish with slices of orange, 
 and serve wine sauce in a boat. 
 
 Tansey Fyitters.—Pound some tansey 
 with a few almonds, a carp-roe, and the 
 
 x 
 
 ( 464 ) 
 
 TAR 
 
 crumb of a small loaf; mix with the paste 
 some powder-sugar, and a little rose- 
 water; fry them in butter; drain, sprin- 
 
 _kle sugar over, and serve them very hot. 
 
 Tansey Pudding.—Blanch and pound 
 very fine a quarter of a pound of sweet 
 almonds, then put them into a stewpan ; 
 add a quarter of a pint of syrup of roses 
 the crumb of a French roll, a little grated 
 nutmeg, a glass of brandy, two table- 
 spoonsful of tansey juice, three ounces of 
 fresh butter, and some slices of citron; 
 pour over this a pint of boiling cream or 
 milk, sweeten according to taste, and 
 when cold, mix all well together; add 
 
 | the juice of a lemon, and eight eggs 
 
 beaten. It may be either baked or 
 boiled. Sheer de ae 
 
 Tansry Pudding.—Beat up the yolks 
 of twelve, and the whites of four eggs ; 
 put to them a quart of cream ; colour 
 this with spinach juice, and flavour with 
 tansey juice, adda little salt, some nut- 
 meg, and a good pinch of flour; put this 
 into a dish lined with a light puff-paste, 
 and bake it in a brisk oven 3 it will take 
 half an hour baking. Serve to table gar- 
 nished with Seville orange, cut in slices, 
 and candied peel. eat vin > 
 
 TAPIOCA Pudding.*—Put four table- 
 spoonsful of tapioca into a quart of milk, 
 and let it remain all night, then puta 
 spoonful of brandy, some lemon-peel, and 
 a little spice; let them boil gently, add 
 four eggs, and the whites well beaten, 
 and a quarter of a pound of sugar. Bake 
 
 it. 
 
 TARRAGON Cream.—Boil some tar-. 
 ragon in half a pint of cream and a pint” 
 of milk, as long as is necessary to flavour 
 it; then strain the cream, and, if to be: 
 served hot, add the yolksof five eggs, and 
 some flour; when well mixed, pour the 
 preparation into a dish, place it in the 
 bain-marie to set. If it is to be served 
 cold, when the cream is strained, and no 
 more than lukewarm, put in a little ren< 
 net; strain it into your table dish, laya 
 tin over it, on which put hot embers, 
 place the dish also on embers, and let it 
 remain till set. a Like 
 
 Tarracon Sauce.— Put two table-: 
 spoonsful of tarragon vinegar into a 
 saucepan, and reduce it to half the quan- 
 tity, then put to it six spoonsful of good 
 butter sauce, a little tarragon, and cher- 
 vil chopped, and mix all well together, 
 and if not sufficiently strong, put in a 
 little bit of glaze, and a very little more. 
 tarragon vinegar. ner AN 
 
 Tarracon Sauce.*— Put into a sauce- 
 pan two or three sliced onions, two car- 
 rots also sliced, and a bit of veal cut inte. 
 dice; set them on the fire, and when 
 
 they begin to stick, and brown, add some 
 
 
 

 
 “TAR 
 
 good stock, simmer for about an hour; 
 then put ina little shred tarragon leaves, 
 two or three slices of Seville-orange, 
 salt, pepper, and nutmeg; in a quarter 
 of an hour’s time strain it. 
 
 Tarragon Sauce.*—Cut some tarra- 
 gon leaves into squares, or lozenges, and 
 scald them}; put some consommé or ve- 
 louté ; set it on the corner of the stove, 
 take off al! the fat, make the sauce boil, 
 throw in the leaves, add a small quantity 
 of vinegar, and some butter, and serve. 
 
 ‘Tarracon Vinegar.*—Take some tar- 
 ragon, dry it in the sun, and then put it 
 into a jar, which fill with vinegar ; Ict it 
 infuse for a fortnight, then draw it off, 
 éxpress all the liquid from the dregs, 
 and filter the whole; bottle it; cork them 
 well, and keep them in a cool place. 
 
 TARTE Royale (Berlin).*—Take half 
 a pound of sweet almonds, and having 
 blanched, pound them with six eggs, in a 
 marble mortar to a very fine paste, add 
 to it a pound of broken sugar, a pound of 
 fresh butter, and the grated rind of two 
 lemons, beat it well as each ingredient is 
 put in; lay about sixteen or eighteen 
 ounces of sifted flour on the slab, place 
 the almond-paste on it, and knead them 
 well together. Divide this into several 
 
 ieces, which roll to the eighth of an 
 inch in thickness; from these cut. from 
 twelve to sixteen circular layers, the 
 largest about seven inches in diameter, 
 the rest, each somewhat smaller than the 
 other ; when all are cut, place them on 
 white paper on tins, and bake them ina 
 moderate oven to a clear brown, then 
 take them out, and let them cool. As 
 soon as cold, place the Jargest piece on a 
 china dish, of a sufficient size to let it lay 
 
 flat, and spread over it equally some pre- | 
 
 served fruit; cover this with the second 
 sized layer, on which also spread pre- 
 served fruit; then a third layer, and so 
 on until all the paste is used, taking care 
 to put each layer in its proper order, so 
 that the whole may form a cone, and that 
 between every one must be a different 
 kind of preserve ; when done, glaze, and 
 ernament it as follows : cut some candied 
 lemon, and orange-peel into the form of 
 leaves, which arrange in garlands round 
 the tart, putting here and there a smal] 
 preserved fruit; when done, replace it in 
 
 the oven for two or three minutes to dry, | 
 
 and then serve. 
 
 TARTLETS. — Butter some small 
 tartlet pans ; line them with a nice thin 
 putf-paste, mark it neatly round the 
 edges, bake them ; when they are cold, 
 fill them with custard, preserve, or any 
 sweetmeat you think proper, and if you 
 choose, pour custard over. : 
 
 . Tartitetrs.— Cover with a thin short 
 
 € 465 ) 
 
 
 
 TEA 
 
 paste two or three dozen small: tartlet 
 
 pans, then put into them any preserve or 
 
 sweetmeat you think proper ; then shred: 
 some paste very fine, and neatly cross 
 them over; there are moulds for this 
 purpose, which do them much neater 
 and more quickly ;}. when they are all 
 done, egg them, lay them on a baking 
 tin, and bake them in’a quick oven. 
 
 TEA Cream.—Infuse an ounee of the 
 best green tea in half a pint of boiling 
 milk, simmer it five minutes, then strain 
 it through a tammy, pressing the leaves 
 well. Boil a pint of rich cream, add to 
 it the yolks of four eggs, well beaten, and 
 a sufficient quantity of clarified sugar ; 
 pour this whilst hot to the milk, stirthem 
 together well; put in as much clarified 
 isinglass as will set it,and pour the cream 
 into the mould,.or glasses; place them on 
 ice; when. perfectly cold, turn it out of 
 the mould, or serve in the glasses. 
 
 Tea Cream.* — Boil two drachms (or 
 more) of good green tea in a quart of 
 milk; in a few minutes strain it; add 
 
 | three yolks of eggs well beaten, a quarter 
 
 of a pound of powder-sugar ; set it on the 
 
 | fire, and reduce it to half, then strain it 
 | again ; when cold, serve it. 
 
 TEA Ice.*—Take two drachms of the 
 
 | best tea, tie it in a bit of muslin, and boik 
 
 it in two quarts of cream; when the in- 
 
 | fusion is sufficiently strong, take out the 
 } muslin, squeeze it well, and mix the 
 
 ei with the eggs and sugar as direct- 
 ed. 
 
 (See Ice Cream). 
 TEAL @ la Batelére. * — Take the 
 
 | legs, fillets, and rumps of some teal, cut 
 | the fillets lengthwise in three pieces, put 
 
 them all into a stewpan with a bit of but- 
 
 'ter, some chopped shalots, and parsley, 
 
 salt, pepper, and grated nutmeg; set it 
 on a fierce fire for ten or twelve minutes, 
 then add a dessert-spoonful of flour, and 
 a glass of white wine; stir, till it boils $ 
 
 if the sauce be too thin, add half a glass 
 
 more wine. Stir in the juice of two 
 
 | lemons, a little of the peel, two or three 
 
 ladlesful of stock, just before serving. 
 Trat Roasted.—They should be taken 
 
 up with the gravy in ; whilst doing, baste 
 | them well with butter; and then before 
 
 being taken up with a little salt, poura 
 good gravy over them, and serve shalot 
 
 | sauce in a boat. 
 
 Tea Roasted.*—Shred a little lemon- 
 peel, and mix it with a bit of butter, salt, 
 
 | pepper, and lemon-juice; stuff your birds 
 
 with this, cover them first with slices of 
 lemon, then bacon, and lastly, buttered 
 paper sprinkled with salt; tie them up 
 securely, fasten them to the spit, ana 
 roastthem. When done, let the butter 
 run out, remove the wrappers, and dish 
 them. Serve them with a sauce made as 
 
TEN 
 follows : put into a saucepan three ladles- 
 ful of espagnole, a spoonful of consommé, 
 a bit of glaze, the rind of a quarter of a 
 lemon, and a little pepper; give them a 
 _— up together, and strain it over the 
 teal. 
 
 TENCH.—They are a fine flavoured 
 fresh water fish ; when good, the eyes are 
 bright, the body stiff, and the outside 
 free from slime; tench should be dressed 
 as soon as caught. 
 
 Tencu Broiled with Herbs.*— Take 
 three or four tench as fresh as possibie, 
 plunge them into boiling water, scrape 
 off the scales carefully, beginning with 
 the head; cleanse them thoroughly, and 
 put them into a marinade of oil, with 
 shred parsley, scallions, and shalots, 
 thyme, bay-leaf, salt and pepper. Wrap 
 them in a double paper, enclosing the 
 marinade, and broil them. Take off the 
 paper before sending to table. Serve 
 them on a piguante, anchovy, or caper 
 sauce, 
 
 Tencu (Fricassee of ).*— Cleanse the 
 tench, scald, and take off the head, tail, 
 and fins: cut the fish into three or four 
 pieces, and put them into a stewpan, 
 with some white wine, bay-leaf, pepper, 
 and salt. Dissolve some butter with a 
 clove of garlic in it; toss up a few morels 
 in it, then add a glass of white wine, and 
 the same of fish gravy, smal! onions, and 
 carp-roes; pour this over the fish, let 
 the whole simmer a short time, and then 
 serve. 
 
 Tencn Fried.*—Takea couple of large 
 tench, scale and cleanse them as for broil- 
 ing. Cut off the fins, split them down 
 the back, take out the bones; sprinkle 
 them with flour and salt; squeeze a 
 little lemon-juice over, and fry them in 
 butter, and serve them dry. 
 
 Tencu (Matelote of ).*— Dissolve two 
 ounces of butter in a stewpan; add to it 
 a dozen small onions, a few mushrooms, 
 a bunch of parsley and scallions, two-or 
 three cloves, thyme, bay-leaves, a little 
 flour, salt, pepper, and a glass of white 
 wine ; when these have simmered a quar- 
 ter of an hour, put in the tench cut in 
 pieces; as soon as the fish is done, add 
 capers and a chopped anchovy; make a 
 liaison with the yolks of three eggs, and 
 serve with fried bread. 
 
 Trncnw au Monargue.—Open the fish 
 ‘down the back, take out the bone, and 
 some of the meat; mince the latter with 
 some shalots, mushrooms, and parsley ; 
 mix these with a little panada, an ounce 
 of butter, the yolks of two eggs, salt and 
 pepper; stuff the tench with this, fry 
 them lightly, and serve with a ragoit 
 made as folluws: cut two or three arti- 
 choke bottoms into quarters, and put 
 
 ( 466 ) 
 ‘them into a little melted butter, with 
 
 ‘the back; take out the 
 
 TEN 
 
 mushrooms, shalots, sweet herbs, and a 
 couple of cloves; when these have stewed 
 a short time, add a glass of wine, the 
 same of stock, tench or carp-roes. cray- 
 fish tails, pepper and salt; make the 
 ragoit thick, and squeeze in a little 
 lemon-juice. ‘ 
 - Tencn Pie.—Put a layer of butter at 
 the bottom of a dish, and grate in some 
 nutmeg, add pepper, salt, and mace 5 
 then lay in the tench, cover them with 
 butter, and pour in some red wine and a 
 little water; put on the lid; when baked, 
 pour in melted butter, mixed with good 
 ricn gravy. . on 
 
 Tenca au Pontife.—Take a couple of 
 fine tench, scald, and split them down 
 ones and meat 
 carefully, so that the skin be not broken 5 
 mince the latter, and mix it with grated 
 bread soaked in wine, scraped bacon, 
 calf’s udder, parsley, shalots, and mush- 
 rooms (all shred), pepper, salt, and yolks 
 of eggs; fill the skins with this farce,and 
 fasten them up to look like the original 
 form. Dip them in oil or melted butter ; 
 cover them with bread crumbs; lay them 
 on thin slices of bacon in a dish, and bake 
 them. When done, and ofa nice colour, 
 drain off the fat, and serve witha rich 
 sauce. 
 
 Tencu au Restaurant.*—Prepare your 
 tench as directed (Tench Stuffed) ; and 
 then soak them in melted butter, with 
 
 parsley, scallions, salt, and pepper; when » 
 
 thoroughly saturated, cover them with 
 grated bread, place them between thin 
 slices. of bread and butter, on a well but- 
 tered dish. Pour over them some carp 
 or other fish gravy, and bake them ina 
 slow oven. 
 
 Tencu Roasted.*— Take off scales, 
 heads, and fins, of the tench, cleanse and 
 dry them well, then put into each a little 
 butter, mixed with sweet herbs ; lay them 
 for about five minutes in melted butter, 
 with salt, pepper, and sweet herbs ; wrap 
 each fish in paper, fasten them to a spit, 
 and roast them. 
 
 Trencn in a Salmis or Hash.—Tho- 
 roughly clean and wash the tench, then 
 cut off the head, and split it down the 
 back, and cut both the sides into three 
 or four pieces; have ready on the fire 
 some good consummé in a large stewpans 
 with 2 carrot, onion, some pareley, pep= 
 
 ercorns, salt, a clove of garlic, a bay- 
 eaf, a bit of lean ham, and halfa bottle 
 of port. Let the tench stew in this till 
 well done, and then put it into another 
 stewpan. The liquor in which the fish 
 was done, must be stewed down with four 
 large spoonsful.of sauce ¢ournée till it is 
 of a moderate thickness, then squeeze in 
 
 
 

 
 TIM 
 
 the juice of half a lemon, and serve it to 
 table very hot. 
 
 Tencu (40 Souse).—Having drawn the 
 
 tench, clear away the slime, and cut. off 
 the gills; put the fish into a kettle with 
 some water, vinegar, bay-leaves, sweet 
 herbs, cloves, mace, pepper, and salt. 
 When done, take off the joose scales, and 
 lay the tench in a dish carefully; strain 
 the liquor, add a little clarified isinglass 
 to it, boil it a little while, then strain it 
 again, and pour it overthe fish. It must 
 not be touched till quite cold. 
 
 Tencn, Stewed with /Wine.—Let the 
 tench be well cleansed,and crimped, then 
 set it in a stewpan with some good con- 
 _ sommé, a bottle of Madeira, a little salt, 
 a bay-leaf, and some pepper-corns 5 let 
 it stew gently between two fires till well 
 done ; then take it out, lay it ona dish, 
 then make the liquer tolerably thick, by 
 stewing it with three spoonsful of sauce 
 tournée ; if not perfectly smooth, squeeze 
 it through a tammy, put in the juice, add 
 a very little cayenne pepper, and pour 
 this sauce over the fish ; garnish with veal 
 forcemeat, ; 
 
 Tencn Stuffed.—Cut off the tails and 
 fins of your tench, split them down the 
 
 back, take out the large bone, and fill the 
 spaces with a farce, composed of carp, 
 smelts, or any other fish ; close the open- 
 ing with flour, and fry them in butter. 
 When about two thirds done, put them 
 into a stewpan, with a spoonful of good 
 stock, sweet herbs, carp roes, pepper, 
 and salt; finish dressing them over a 
 gentle fire, let the sauce reduce, and 
 serve them. 
 
 Ternine, de Nerac.*—Take four fine 
 partridges, truss them with the legs in- 
 wards, and partly dress them. Makea 
 farce of some pieces, and livers of par- 
 tridges, double the quantity of bacon, 
 pound these well, season them with 
 spices and sweet herbs (in powder), salt, 
 
 epper, and the trimmings of _trufiles ; 
 have ready two pounds of truffles, pick- 
 ed and washed. Split the partridges 
 down the back, season and stuff them 
 with the farce and truffles; put a layer 
 of farce at the bottom of the tureen, put 
 the partridges on it, fill up the intersti- 
 ces with the truffles and farce, cover the 
 whole with rashers of bacon and two 
 bay-leaves, put on the lid cf the tureen, 
 fasten it down with paste, and bake it for 
 three hours. 
 
 THORNBACK. — Let them hang at 
 least one day before being dressed ; they 
 may be served either boiled or fried, in 
 bread-crumbs, being first dipped in eggs. 
 
 THRUSHES.—These birdsare dress- 
 ed the same as woodcocks. 
 
 TIMBALE,.*—Pnta pound of flour on 
 
 ( 467 ) 
 
 TOA 
 
 the slab, make a holein the middle of it; 
 into which pour a little water, three or 
 four spoonsful of oil, a quarter of a pound 
 of butter, the yolks of two eggs, anda 
 pinch of salt; knead these ingredients 
 thoroughly into the flour, until it be- 
 comes a tolerably firm paste ; roll it out 
 to nearly half an inch in thickness, line 
 one large, or several small plain round 
 moulds, with this paste; let the moulds 
 be well buttered, and the paste come 
 about half an inch above the top of the 
 mould ; fill your tméale with any farce, 
 or ragofit, you think proper, cover it with 
 a layer of paste, pressing the edges to- 
 gether; bake it, and when done, turn 
 the ¢imbale on a dish, make a hole, pour 
 in some rich sauce, or gravy, and serve. 
 
 TOASTS, with Butter.*—Spread but- 
 ter over some slices of fried bread; lay 
 on them sweet herbs, tossed up in melted 
 butter, and serve. 
 
 Toasts, Genoa.—Lard a French roll 
 with partly anchovies, and partly ham 3 
 cut the roll into slices, lay on each a thin 
 slice of bacen, dip them into batter, and 
 fry them; drain, and serve with ravigote. 
 
 Toasts, @ la Grenade.*—Cut some fat 
 and jean bacon into dice, give them a 
 few turns over the fire with parsley, 
 scallions, shalots, pepper, salt, and the 
 yolks of three eggs; stir it frequently, 
 till it forms a kind of forcemeat, spread 
 it over slices of bread, cut of an equal 
 thickness, and fry them. 
 
 Toasts, @ l’Itakenne.* — Cut some 
 slices of bread, about half an inch in 
 thickness, fry them in sweet oil, let it be 
 dry, and crisp; lay them on a dish, and 
 spread over them any light good farce 
 you may think proper; pour over therm 
 an appropriate sauce, and serve them. 
 
 Toasts, @ /’ Italienne.* — Pound the 
 white meat of a fowl, with some Parme- 
 san cheese, and dry currants, mix with 
 these ingredients the yolks of eggs in 
 due proportions; roil them into fingers 
 with flour, until they cease to adhere to 
 your hand, fry them in boiling lard, and 
 serve with either salt or sugar. 
 
 Toast, a la Minime.—Cut some slices 
 of bread, half an inch thick, and divide 
 them into slips, fry them in a little oil, 
 and when ofa nice colour, lay them on a 
 dish, with fillets of anchovies; put sha- 
 lots, parsley. garlic, a bay-leaf, thyme, 
 (all shred small), whole pepper, and a 
 little vinegar, into the oil, toss them 
 up init, and then strain it over the 
 toast. 
 
 Toasts, Pownded. — Pound together 
 a piece of puff paste, a cold roasted veal- 
 kidney, some of the fat, a few bitter al- 
 monds, orange-flowers, lemon-peel, pre- 
 served citron, a pinch of salt, and a hittle 
 
TOM 
 
 sugar; bind these together, with the 
 whites of four eggs, beaten well; spread 
 this preparation over slices of bread, cut 
 as for toast, and bake them. 
 
 Toasts, Puffed.—Pound together the 
 breast of a roast fowl, some beef marrow, 
 and Parmesan cheese, mix with this paste 
 five eggs, the yolks well beaten, and the 
 whites whipped to a froth, spread it over 
 slices of fried bread; egg them, and 
 strew grated bread, and Parmesan cheese 
 over, bake them a little while, and serve 
 them with a good relishing sauce. 
 
 Toasts, Spanish.—Roll out some al- 
 mond paste, nearly an inch thick, cut it 
 inta pieces, about two inches square, 
 press them down with a square piece of 
 wood, a little smaller than the paste, 
 
 which will leave the edges higher than | 
 
 the rest; bake them, and when cold, 
 
 pour in any prepared cream you please, | 
 
 as high as the borders; ice, and colour 
 them with a salamander. 
 
 _ TOMATAS, Garniture of.* — Take 
 thirty tomatas, all as near of a size as 
 possible, and of a gocd form; cut them 
 jn halves, press out the juice, seeds, and 
 pieces by the side of the stalk, but do it 
 with great care, lest the skins should be 
 injured ; make a farce as follows: take a 
 
 little ham, garlic, parsley, shalots, cham- - 
 
 pignons (shred), the yolks of two hard 
 
 eggs, crumb of bread, an anchovy, but- 
 
 ter, salt, nutmeg, and allspice ; give all 
 
 these a boil, and then pound them well, 
 adding at times a little oii; strain it| 
 
 through a guenelle sieve ; fill the tomatas 
 with this farce, place them on a baking 
 tin, cover them with grated bread, and 
 
 Parmesan cheese, moisten them with a 
 
 little oil, and bake them in a hot oven. 
 
 Serve the tomatas as a garnish toa rump | 
 
 of beef, or any other joint you may think 
 proper. 
 
 Tomata, Ketchup.* — Take tomatas 
 when fully ripe, bake them in a jar till 
 tender, strain them, and rub them 
 
 through a sieve. ‘To every pound of juice, | 
 
 add a pint of chili vinegar, an ounce of 
 shalots, half an ounce of garlic, both 
 sliced, a quarter of an ounce of salt, and 
 a quarter of an ounce of white pepper, 
 finely powdered; boil the whole till 
 every ingredient is soft, rub it again 
 through the sieve. To every pound add 
 the juice of three lemons} boil it again 
 to the consistence of cream; when cold, 
 _ bottle it, put a small quantity of sweet 
 oil on each, tie bladders over, and keep 
 it in a dry place. 
 
 Tomaras, Preserved,*—Gather some 
 very ripe tomatas ; having washed and 
 
 drained them, cut them into pieces, | 
 
 which put into a well-tinned copper 
 
 saucepan, set it on the fire, and when | 
 
 ( 468 ) 
 
 
 
 TON 
 
 the tomatas are quite dissolved, and re- 
 duced one-third in quantity, ss it 
 through a coarse sieve, but sufficiently 
 so to retain the seeds; replace the pulp 
 on the fire, let it boil till reduced to one- 
 third of the original quantity; then put 
 it into a pan, and when cold bottle it; 
 close them hermetically, wrap each bot- 
 tle in cloth, and put them into a large 
 saucepan filled with water; cover the 
 saucepan, and put a wet cloth over the 
 lid to prevent the least evaporation 3 ‘set 
 the saucepan on the fire to boil for an 
 hour and a half or two hours. After that 
 time take it from the fire, draw off the 
 water ; in half an hour remove the eloth, 
 and in another hour take ont the bottles; 
 the next day resin the corks. 
 
 Tomata Sauce Frangaise.*—Cut ten 
 or a dozen tomatas inte quarters, and put 
 them into a saueepan, with four onions 
 sliced, a little parsley, thyme, one clove, 
 anda quarter of a pound of butter; set 
 the saucepan on the fire, stirring oeca- 
 sionally for three quarters of an hour; 
 Strain the sauce dovoeat a horse-hair 
 Biv es and serve with the directed arti- 
 cles. . 
 
 Tomata, Sauce, a I’ Italienne.*—Take 
 five or six onions, slice, and putthem into 
 asaucepan,with a little thyme, bay-leaf, 
 twelve or fifteen tomatas, a bit of butter, 
 salt,nalfa dozen alispice, alittle India saf- 
 fron, and a glass of stock; set them on 
 the fire, taking care to stir it frequently, 
 as it is apt to stick; when you perceive 
 the sauce is tolerably thick, strain it like 
 a purée. we 
 
 TONGUE.—A tongue which has not 
 been dried will require very little soak- 
 ing, but if dried, it should be soaked in 
 water for three or four hours; then put 
 it into cold water, and let it boil gently. 
 till tender. 
 
 Tonaves, Pickle for.*—Halfa pound 
 of saltpetre, a quarter of a pound of 
 bay salt, the same of moist sugar, three 
 pounds of common salt, and two gallons 
 of soft water; boil the whole together, 
 and skim it well. When cold, pour it 
 over the tongue. This pickle will not 
 require boiling again for six weeks. 
 
 Toneue, to Pickle.* — Take a fine 
 neat’s tongue, and put it inte the follow- 
 ing pickle: four gallons of water, four 
 pounds of commen salt, the same of bay- 
 salt, a quarter of a pound of saltpetre, 
 two ounces of saltprunella, one ounce of 
 allum, and a pound of coarse sugar}; boil 
 these together, skimming it well. Lay 
 in the tongue, let it remain ten days, 
 turning it two or three times in that 
 period. Dry the tongue by a wood fire. 
 
 Toneve, Potted.—Do it as for pick 
 ling ; when it has laid its proper time, 
 
 
 
 ee a a 
 
 a hint a hii 
 
 ee ee ee 
 
 
 

 
 TOU 
 
 cut off the root, boil it until it will peel ; 
 _then season it with salt, pepper, cloves, 
 -mace, and nutmeg, all beat fine; rub the 
 Seasoning weli in while itis hot, purit 
 into a pan, pour melted butter over it, 
 -and send it to the oven; an hour is suffi- 
 cient to bake it; when done, let it stand 
 to cool, rub a little more spice over it, 
 and lay it in the pot it is to be kept in; 
 when the butter it was baked in, is cold, 
 . take it from the gravy, clarify, and pour it 
 Over the tongue ; if there is not sufficient 
 .to cover it, more must be added ; the but- 
 termust bean inch higker thanthe tongue. 
 Toneue, Stewed.—Let it simmer for 
 -two hours in just sufficient quantity of 
 water to cover it; then peel it, and put 
 it into the liquor again, with some pep- 
 per, salt, mace, cloves, and whole pepper, 
 tied in a bit of muslin; a few capers, 
 turnips, cut in very small pieces, and 
 carrots, sliced; half a pint of beef gravy, 
 a little white wine, and a bunch of sweet 
 herbs; let it stew very gently until ten- 
 der, then take out the spice and sweet 
 herbs, and thicken it with a piece of but- 
 ter, rolled in flour. ; 
 Tonaug, and Udder Roasted.—Parboil 
 the tongue and udder, stick in them ten 
 or twelve cloves, roast them, and baste 
 with red wine, and froth them nicely 
 -with a bit of butter. Serve with gravy 
 and sweet sauce. The udder eats well 
 boiled with the tongue, ' 
 Toneve, and Udder, Stuffed. with 
 Forcemeat, and Roasted. — Boil the 
 tongue and udder until tender, peel the 
 tongue, stick it with a few cloves, raise 
 the udder, wash the inside with the yolk 
 of ege, make a good forcemeat. of veal» 
 and fill it; tie the ends close together, 
 and roast them ; baste. them with red 
 wise and butter. Serve with good gravy, 
 and currant jelly. (For other methods 
 of dressing tongue, see neat’s tongue.) 
 ' TOURTE, & ?Anglaise.*—Take two 
 ounces of stoned raisins, one ounce of 
 currants, some candied cedrats, cut into 
 ice, mix these with some frangipane, a 
 little beef marrow, dissolved, and asmall 
 quantity of Madeira wine, and proceed as 
 directed. (See Tourte of Frangipane.) 
 TourteE, d’ Entrée.*—Make a paste as 
 for timbales ; ro\l outa part of it a quar- 
 ter of an inch thick, and cut it into two 
 circular pieces, one of eight inches in 
 diameter, and the other nine inches and 
 a half. Take thirty-six or forty balls, 
 about the size of a pigeon’s egg, of godz- 
 veau, half of eh lay on the smalier 
 ‘piece of the pasie, leaving an inch all 
 round; on these place some scollops of 
 sweetbreads, dressed in sweet herbs, 
 ehampignons, and artichoke bottoms cut 
 
 in pieces; then put the remainder of the 
 
 ( 489) 
 
 TOU 
 
 balls, four cray-fish, champignons, and 
 artichoke bottoms. Place all these arti- 
 cles in the form of a dome, and put the 
 
 larger piece of paste over the whole, turn 
 
 the edge of the lower piece over the 
 other, and press them together; takea 
 band of puff paste, long enough to go 
 round the bottom of the fourte, an inch 
 and a quarter deep, and the same thick- 
 ness as the above-mentioned layers; fix 
 this round the zourte, and pinch or mark 
 it in proper form; take the cuttings of 
 the tourte paste, rol] it into small bands, 
 all the same length and size, and place 
 them on the top of the dome, so as to 
 make a kind of false top in the form ofa 
 rosette ; dorez this, puta piece of strong 
 paper, buttered, round the band of puff 
 paste, and place the ¢ourfe in a brisk 
 oven, for an hour anda half. It should 
 be looked at whilst baking, as it hap- 
 pens sometimes that too much air is en- 
 enclosed in the tourte, which, by the 
 heat of the oven, expands, and thereby 
 Spoils its appearance : in this case, when 
 the crust begins to harden, makea hole 
 at the top, with the head of a pin, the air 
 can thus escape, and the shape of the 
 tourte be preserved. When done, cut 
 neatly a small piece out of the top, pour 
 in some espagnole, put the piece on again, 
 and serve. aR 
 Tourte, d’Entrée, au Chasseur.*¥— 
 Take a small partridge, and a small 
 snipe, cut each in half, two quails, six 
 jarks, the loins and legs of a wild rabbit, 
 and four truffles, each cut into five slices ; 
 put al) these into a pan, with some but- 
 ter and sweet herbs; season them, and 
 set them on the fire; when all the above 
 are. warmed through, take off the pan, 
 and leave them to cool. In the mean- 
 time, prepare your éourte, as directed, 
 and lay in the game in the form of a 
 dome, filling up the spaces with the 
 herbs, in which the articles were dressed. 
 Cover it in the usual way, and bake it in 
 a brisk oven for an hour and a half. 
 When done, pour in some espugnole, 
 mixed with a fumet of game, and truffles. 
 Tourts, en Puts.—Scoop out the in- 
 sides of half a dozen large onions, throw 
 them into boiling water, a minute, then 
 drain, and fill the cavities with some of 
 the following farce ; mince small some 
 scalded sweetbreads, mushrcoms, truffles, 
 shalots, parsley, and bacon; mix these 
 with the yolks of two eggs, pepper, and 
 salt. Put a layer of this also over the 
 bottom of a deep dish, lined with puff- 
 paste, place the onions on it, add a little 
 butter, cover them with a puff paste, 
 and bake for two hours in a moderate 
 even. When dene, pour in some rich 
 SRG ane serve it hot. s 
 
TRI 
 
 TREACLE, Pudding.*—Mix together 
 a pound of stoned raisins, three quarters 
 of a pound of shred suet,a pound of flour, 
 a pintof milk, a table-spoonful of treacle, 
 grated ginger, and pounded spice; when 
 well stirred up, tie it in a floured cloth, 
 
 _and boil it four hours. 
 
 _TRIFLE.*—Cover the bottom of the 
 dish with Naples biscuits, and imaca- 
 roons, broke in halves, wet with brandy 
 and white wine, poured over them; 
 cover them with patches of raspberry 
 jam ; fill the dish with a good custard, 
 then whip up a syllabub, drain the froth 
 on a sieve; put it on the custard, and 
 strew comfits over all. 
 
 TriFLte. — Sweeten three pints of 
 cream; add to it half a pint of mountain 
 wine, grate in the rind of a lemon, 
 Squeeze in the juice, and grate in halfa 
 nutmeg; whisk this up, lay the froth on 
 a large sieve, and the sieve over a dish 
 that has ratafia cakes, macaroons, sweet 
 almonds, blanched and pounded, citron, 
 and candied orange-peel, cut into small 
 pleces, some currant jelly, and rasp- 
 berry jam init, that the liquor may ran 
 
 upon them; when they are soaked, lay 
 them in the dish you intend to serve in, 
 put on the froth as high as possible, 
 well drained ; strew over nonpareils, and 
 stiek on little slices of citron, orange, or 
 lemon-peel. 
 
 TRIFLE,—Lay some macaroons and ra- 
 tafia drops over the bottom of your dish, 
 and soak them well with raisin wine, 
 when soaked, pour on them a very rich 
 cold custard. It must stand two or three 
 inchesthick; on that put a layer of rasp- 
 berry jam, and cover the whole with a 
 very high whip made the preceding day, 
 of rich cream, the whites of two eggs, 
 well beaten, sngar, lemon-peel, and rai- 
 sin wine, well beat with a whisk. It is 
 best to make it the day before it is want- 
 ed, being more solid and better tasted. 
 
 ‘Prirve.*—Put half a pound of maca- 
 
 roons into a dish, pour over them some 
 white wine, and a pint of custard over 
 that, make a whip, and put on it ; garnish 
 aecording to your fancy. 
 _ TRIPE, Breaded.* —Cut your tripe 
 into small square pieces, and give them 
 ‘a few turns in some butter, with parsley, 
 salt, and pepper}; roll each bit in grated 
 bread, and broil them slowly. When 
 done, serve them with slices of lemon. 
 
 Tripe (Kilkenny), Irish Dish.*—Cut 
 a piece of double tripe into square pieces, 
 peel, and wash ten large onions, cut each 
 in two, and boil them in a little water till 
 tender, then put in the tripe; when it 
 has boiled ten minutes, pour off all the 
 Viquor, shake a little flour into it, and 
 add some butter, mustard, and salt; 
 
 ( 470 ) 
 
 TRO 
 shake the whole over the fire, till the 
 butter is melted; then dish, and serve 
 as hot as possible; garnish with lemon 
 sliced, or barberries. — ; agg 
 Trire, Stewed.*—Cut a pound of tripe 
 into pieces, and put it into a small sauce- 
 pan, with halfa ope of milk, three oun- 
 ces of rice, a little allspice, and. pepper, 
 pounded, and a little celery-seed tied in 
 a bit of muslin; letthe whole stew gently 
 for four hours, and serve. (For other 
 methods of dressing tripe, see beef. ~ 
 TROUT .—This fish is held in great es- 
 timation,it is afresh water fish,and when 
 good, of a flesh colour, and the spots 
 upon it are very bright; the female its 
 considered the best, and is known by the 
 head being smaller, and the body being 
 deeper than that of the male. It is most 
 in season during the month of June. 
 Trout, @ I Anglaise.*—Boil the fish 
 in a court-bouillon, take off the fillets, 
 lay them on a dish, and keep them hot 
 in the dazn-marze. Roll some butter in 
 flour, dissolve it in either veal or fish 
 gravy, according as you wish to serve it, 
 in gras or maigre ; adda slice or two of 
 lemon, salt, pepper, and nutmeg; stir it 
 well over the fire, squeeze in a little 
 lemon-juice, and pour the sauce, whilst 
 boiling, over thé fillets. 
 Trout Batled.—Boil them with some 
 vinegar in the water, some salt, and a 
 bit of horse-radish ; serve with white 
 sauce, anchovy sauce, or plain butter. | 
 Trout Collared.— They are done in 
 the same manner as eels are collared. — 
 Trout Fried.— After they are well 
 scaled, ‘gutted, and washed, dry them, 
 rub them with yolk of egg, flour or strew 
 fine crumbs of bread over, and fry them 
 of a fine colour ; serve with crisped par- 
 sley, and plain butter, or anchovy sauce. 
 Trout @ la Genoise.*—Lay a trout in 
 a fish-kettle, and put on it two carrots, 
 and four onions, all sliced, parsley, scal- 
 lions, two bay-leaves, a little thyme, two 
 cloves, salt, pepper, and red wine} set it 
 on the fire, and boil it three quarters of 
 an hour; strain the liquor, and put it 
 into another saucepan, with a quarter of 
 a pound of butter, and three dessert- 
 spoonsful of flour; set it on the fire, and 
 stir till it is all well united; reduce it 
 over a large fire, and when it will adhere 
 to the spoon, serve it over the trout 
 previously drained. 
 Trour Marinaded.—Fry some trout 
 in a sufficient quantity of oil to cover 
 them, put them in when the oil is boil- 
 ing 3 aS soon as they are crisp take them 
 out, and lay them to drain till they are 
 cold; then make a marinade of equal 
 quantities of white wine and vinegar, 
 with some salt, whole pepper, nutmeg, 
 
 
 

 
 TRO 
 
 cloves, mace, sliced ginger, Savory, sweet 
 marjorum, thyme, rosemary, a bay-leaf, 
 and two onions ; let all these boil together 
 for a quarter of an hour; put the fish 
 into a pan, pour the marinade to them 
 hot, put in as much oil as vinegar and 
 white wine, which must be according to 
 the quantity of fish, as there must bea 
 sufficient quantity of liquor te cover 
 them ; they will then keep for a month. 
 Serve with oil and vinegar. 
 
 Trout @ la Mariniére.*—Scale, and 
 cleanse your fish as usual; put inside 
 each a little butter mixed with sweet 
 herbs, pepper, and salt; put them intoa 
 stewpan, with as much white wine as 
 will rise about an inch above them, add 
 salt, pepper, nutmeg, onions, and crou- 
 tons; set the whole on a fierce fire; if 
 the wine does not catch, set it alight 
 with a piece of lighted paper. When 
 done, put into the sauce a bit of butter; 
 this, if well stirred in, will make the 
 liquor smooth and rich ; pour it over the 
 fish and serve. 
 
 Trout Pie.—Nicely lard a couple of 
 trout with eels; raise a crust, and puta 
 layer of fresh butter at the bottom ; make 
 a forcemeat of trout, mushrooms, truffles, 
 morels, and fresh butter; season with 
 salt, pepper, and spice, and bind it with 
 - the yolks of two raw eggs; stuff the trout 
 with this forcemeat, then lay them in the 
 pie upon the butter, and cover them with 
 butter ; put on the lid, and send it to the 
 oven; when done, pour in some good 
 fish gravy. 
 
 Trout @ la Saint Florentin*— Cut 
 some fillets of trout the length and 
 thickness of a finger; put these pieces 
 into a pan, with the juice of two lemons, 
 four onions sliced, parsley, two bay- 
 leaves, a little thyme, salt, and pepper ; 
 move them about frequently. When 
 they have lain in it sufficiently long, 
 drain them thoroughly; flour, and fry 
 them in a very hot pan; serve them with 
 sauce piquante. 
 
 ‘Trout Soused.—Well wash a couple 
 of middling sized trout ; then take three 
 pints of white wine vinegar, a quart of 
 water, an onion stuck with cloves, a little 
 lemon- pee], a bunch of sweet herbs, some 
 pepper, salt, mace, and a grated nutmeg 3 
 boil all these together in a stewpan sufh- 
 ciently large to hold the trout; when it 
 has boiled some time, put in the fish; as 
 soon as they are done, lay them in a dtsh 
 till they are cold; pour off the quer, 
 take out the onion,and herbs, and let it 
 stand till cold ; then take off all the fat, 
 and pour the liquor over the fish; they 
 will be ready for use the next day; if 
 sent to table hot, serve with shrimp or 
 
 ( 471 ) 
 
 TRU 
 
 lobster sauce, made with the pickle, and 
 garnish the dish with fried smelts, They 
 are very good served cold, 
 
 Trout Stewed.— Take a small one, 
 stuff it with grated bread, a bit of butter, 
 parsley chopped, lemon- peel grated, pep- 
 per, salt, nutmeg, savory, herbs, bind 
 with yolk of egg; put it into a stewpan, 
 with a quart of good boiled gravy, some 
 Madeira wine, an onion, a little whole 
 pepper, afew cloves, and a piece of lemon- 
 peel; let all stew gently till done, then 
 thicken with a little flour mixed in some 
 cream, a little ketchup; boil it up; 
 squeeze in a little lemon-juice. 
 
 Trout with Trufiles.* — When scaled 
 and cleansed, lard them with truffles, and 
 fill each with some fine truffle farce ; 
 then braise them in wine, with truffles, 
 white onions, artichoke bottoms, salt and 
 pepper. Serve them with a ragoit of 
 sliced truffles. 
 
 Trout a lu Vénitienne.*—Slit the fish 
 along the back, and putin a little butter 
 and sweet herbs; soak them for half an 
 hour in olive oil, then cover them with 
 bread crumbs and sweet herbs; boil them 
 over a slow fire; serve with a sauce, in 
 which put two slices of orange. 
 
 TRUFFLES,* — The truffle, like the 
 mushroom, is a species of fungus com- 
 mon in France and Italy; it generally. 
 grows about eight or ten inches below 
 the surface of the ground; as it imparts 
 a most delicious flavour, it is much used 
 in cookery. Being dug out of the earth, 
 it requires a great deal of washing and 
 brushing, before it can be applied to 
 culinary purposes; when washed, the 
 water should be warm, and changed fre- 
 quently. It loses much of its flavour 
 when dried. 
 
 TruFFies @ la Cendre.*—Take a dozen 
 truffles dressed with Champagne, have 
 as many small slices of bacon as you have 
 truffles; cut a quantity of square pieces 
 of paper, on some of these put a bit of 
 bacon, and a truffle seasoned with pep- 
 per, salt, and pounded spice ; wrap them 
 in the bacon first, and then in the paper. 
 Whenall are done,dip each paper intocold 
 water, and then put them into hot ashes, 
 like chesnuts. tn an hour’s time they 
 will be sufficiently done. Take off the 
 two outer coverings, andserve. 
 
 TRUFFLES with Champagne.* — Take 
 ten or twelve well cleaned truffles; put 
 them into a stewpan on rashers of bacon, 
 add a bay-leaf, a seasoned bouquet,a little 
 grated bacon, some stock, a slice or two 
 of ham, and a bottle of Champagne ; co- 
 ver them with a piece of buttered paper, 
 put on the lid, and set the stewpan on 
 hot Bee. - put fire on the top, and let 
 
TRU 
 
 them stew for an hour. When done, 
 drain them on a clean cloth, and serve on 
 a folded napkin. | :% +i 0 
 ~ TruFrss a l’ Italienne.*—Cut about a 
 
 handful of truffles either into slices or | 
 truffles as round as you can, wash them 
 _in several waters, until the last water is 
 quite clear; pick and cut them into 
 slices or dice; give them a few turns in — 
 
 dice; put them into a stewpan with a 
 little butter; sweat them over a slow 
 fire; then moisten with half a glass of 
 Champagne, and two spoonsful of reduced 
 espagnole ; add some shred _ parsley, and 
 shalots, salt, and pepper; give the whole 
 a boil, take off all the fat, put in a few 
 drops of oil, and serve. . 
 “TruFF es (to keep).*—Make a choice 
 of the blackest truffles ; let them be fresh 
 gathered ; when thoroughly washed and 
 brushed, peel them carefully with a sharp 
 knife, reject all which are not perfectly 
 sound; put them into bottles as close as 
 they will lay; cork them tight, and boil 
 them for an hour in the baiz-marie. 
 Trurrues @ la Minute.* — Take as 
 many well washed truffles as you may 
 require; slice them into a dish that will 
 bear the fire; add tothem, shred parsley, 
 scallions, and shalots, salt, pepper, and 
 alittle oil; cover your dish, and set it 
 on the fire. When done, serve with a 
 little lemon-juice. 
 ~ TRUFFLE Omelet.*— Fry your omelet 
 as usual, and when nearly done, with a 
 spoon take out the thick part of the mid- 
 dle, and put in its place some truffles, 
 lightly fried in a little espagnole ; as soon 
 as the omelet is finished, lay iton a dish; 
 mince two truffles very small, give them 
 a few turns over the fire in a little but- 
 ter, add four ladlesful of espagnole, and 
 pour this sauce over the omelet. 
 ~ Trurrtes a la Piedmontaise.*—Mince 
 your truffles as small as possible, pour 
 some oil on a silver dish, on which put a 
 layer of the truffles, seasoned with salt 
 and pepper, then a layer of grated Par- 
 mesan cheese, and so on alternately, until 
 you have as much in your dish as you 
 think proper, and set it in the oven fora 
 quarter of an hour, which will be suffi- 
 cient to cook them. 
 TRUFFLES @ /a Provencale.*—Cut some 
 truffles into slices, put them into a sauce- 
 an with oil, parsley, two cloves of gar- 
 ic, salt and pepper. Set them on hot 
 ashes for an hour. In the mean time 
 dissolve a good bit of butter, rolled in 
 flour, in some good stock ; then add half 
 a glass of white wine, and let it bvil for 
 half an hour, take off all the fat; and 
 when the truffles are done, and drained, 
 serve with the sauce poured oyer them. 
 Trurries (Ragodt of). — Peel, and 
 slice a dozen cruffies, put them into a 
 saucepan, with a little butter, parsley, 
 scallions, half'a clove of garlic, and two 
 cloves; let them simmer a minute or |. 
 
 (412) 
 
 TRU 
 
 two, add a spoonful of flour, a glass of 
 -white wine, and another of stock ; let it 
 | stew half an hour 3 clear off the fat, and 
 
 serve it seasoned with’salt and pepper. 
 TRUFFLES ( Ragodt of).*—Choose your 
 
 a little butter, with grated nutmeg, pars- 
 
 ley, scallions, half a clove of garlic, and 
 
 two cloves; boil them with some con- 
 
 sommé and espagnole ; take off the fat, 
 reduce and finish the ragofit with a glass 
 
 of Champagne and a little butter. 
 TRUFFLE Sauce.*—Mince two or three 
 truffles very smal], and toss them up 
 lightly, in either oil or butter, according 
 to your taste; then put to them four or 
 five ladlesful of velowté, and a spoonful of 
 consommé ; let it boil for about a quarter 
 of an hour over.a gentle fire, skim off all 
 
 the fat; keep your sauce hot in the dazn- 
 
 marie. 
 
 TruFrite Sauce.—Take eight truffles, 
 clean, and cut them round, and then cut 
 them in thin slices into a stewpan, set 
 them to stew very gently with a small bit 
 of butter; when well stewed, add two 
 table-spoonsful of consommé, and let it 
 simmer till nearly dry ; then put in some 
 
 béchameile sauce, the quantity must be’ 
 
 regulated according to what you want it 
 
 for; make it very hot, squeeze in a little 
 
 lemon-juice; it is then ready. If you 
 wish the sauce to be brown, put in espag 
 nole instead of béchamelle sauce. 
 TRUFFLES en Surprise.*—Take a dozen 
 large truffles, of as good a shape, and as 
 near of a size, as possible; dress them in 
 someChampagne wine, drain, and letthem 
 cool; then place them on the flattest side, 
 and with a roct-cutter of an inch diame- 
 ter, mark out the centre to within a fourth 
 of their thickness; cut the top of these 
 out with the point of a knife, and clear 
 away the remainder; fill up the space 
 
 thus left with a purée of fowl or game, 
 
 a salpicon, or any ragotit, or other purée, 
 mixed with béchamelle, you may think 
 proper; when all are filled, cover the 
 
 aperture with the piece taken out, and. 
 
 serve your truffles either in a croustade, 
 or on a folded napkin. 
 
 TrRuFFLES (Tourte of ).*— Take two 
 pounds of fine truffles, wash and pick 
 them; put them into a stewpan, with 
 six thin slices of ham, a very little car- 
 rot, a sliced onion, a bay-leaf, sweet 
 herbs in powder, salt, and Champagne; 
 lay rashers of bacon aver the whole, and 
 stew them to nearlya jelly. When cold, 
 put the truffles into a crust with all the 
 hag bake the ¢ourte, and serve as 
 usual, 
 
 
 
 a re ee ee 
 
 ve eS ee 
 
 
 

 
 TUR 
 
 _ Trorries, Tourte of. — Boil a dozen 
 peeled trutflesin a pint of cream, with 
 a quarter of a pouns of sugar; when 
 the cream is reduced to half, take out 
 the truffles, pound them to a paste, 
 which stir into the cream; line a dish with 
 almond paste, pour in the above, cover 
 the tourte, bake, and ice it. 
 
 TRUSSING (Directions for). — See 
 the different articles. 
 
 TUNNY. — This salt-water fish is 
 but little known in England. When 
 fresh, it is stewed with butter, parsley 
 and scallions, shred; itis then breaded 
 and browned witha salamander. 
 
 _It may also be boiled like fresh salmon. 
 The tunny, however, is most commonly 
 pickled, and served cold ina salad, 
 
 RBOT. — Turbot, when good, 
 should be thick and full, and the belly of 
 a yellowish white or cream colour. 
 
 urBot Baked.*—Wash your fish in 
 several waters, dry it well, and soak itin 
 melted butter, with sweet herbs, parsley, 
 pepper, salt, and nutmeg ; in half an hour 
 ut the whole intoa baking dish, envelop 
 itcompletely in breadcrumbs, and bake it. 
 Tursot, Breaded.*—Prepare a small 
 turbot as usual, slit it across the back, 
 and soak it for an hour in melted butter, 
 or lemon-juice, with garsley» sweet herbs, 
 salt, and pepper. Cover the fish with 
 bread-crumbs, and broil it; when done, 
 squeeze lemon, or seville orange-juice 
 Over it, and serve. 
 _.Tursot,. Croguettes of*— Are made 
 like those of cod. 
 Tursot, aw Court-Bouilion.*—Fill a 
 large saucepan with water, and put into 
 ita pound of salt, twenty bay-leaves, a 
 handful of thyme, the same of parsley, 
 twenty scallions, and half the number of 
 large onions sliced ; set it on the fire; 
 let it boil a quarter of an hour, and then 
 strain it. As soon as it is quite clear, 
 rub the white side of a large turbot, 
 either with lemon-juice or milk, put 
 it into a fish-kettle, and pour the court- 
 bouillon over it; set it on the fire to sim- 
 mer for an hour, or more, according to 
 its size. When done, take. it out care- 
 fully, let it drain, and serve it on a folded 
 napkin; garnish with parsley. 
 cai, a la Créme.* — Put into a 
 saucepan a quarter of a pound of butter, 
 a dessert spoonful of flour, salt, pepper, 
 and a glass of good milk, or more if neces- 
 sary ; set it on the fire, and keep stirring 
 till sufficiently smooth, and the right 
 consistence; take a ready-dressed tur- 
 bot, cut it into pieces, and put them into 
 another saucepan, pour the sauce over 
 them, make the whole quite hot, and 
 _then serve. 
 Tursot, Fillets of.*—Cut the fillets 
 
 ( 473 ) 
 
 TUR 
 
 from a turbot, dressed ina cowrt-bouilion. 
 Dissolve some butter with an anchevy, 
 shred parsley, and sweet herbs, salt, 
 nutmeg, and pepper; add a glass ef 
 cream, put in the fillets, stir them gently 
 over the fire ull the sauce is thick and 
 smooth 5 then serve. Hat 
 
 Tursot, Glacé.*—Take off the skin, 
 tail, and fins of a turbot, and lard it 
 with bacon ; put it into a stewpan, with 
 a pint or more of wine, two slices of 
 lemon, five or six onions, sliced, pepper, 
 and salt; set it on a moderate fire, and 
 when about two-thirds done, take it off, 
 and leave the fish to cool. In the mean- 
 time, boil a knuckle of veal in some stock, 
 with half a glass of white wine; reduce 
 it toa jelly; letit takea fine clear colour, 
 and whilst hot, pour it on a dish over the 
 turbot, spread it equally over the whole, 
 and serve. 
 
 Tursot, au Gratin.* — Take some 
 pieces of ready-dressed turbot, remove 
 the skin and bones, and put the pieces 
 into a saucepan, with some béchamelle 
 maigre, set it on the fire, make it quite 
 hot, without letting it boil ; spread it all 
 over a dish, make it quite smooth with 
 the blade of a knife, cover it with bread- 
 crumbs, and grated Parmesan cheese; 
 pour some melted butter on it, garnish 
 your dish with fried bread, put it in the 
 oven to colour, and serve. 
 
 Tursot, Grélled.*—Split the fish down 
 the back, and soak it for some time, with 
 melted butter, parsley, sweet herbs, salt, 
 and pepper. Bread the turbot well, broil, 
 and serve it with lemon, or Seville orange 
 juice. 
 
 Tursot, @ la Hollandaise.—Put your 
 turbot into a fish-kettle, with equal 
 quantities of milk and water, a bit of 
 butter, salt, lemon squeezed in, and 
 rubbed over the turbot, put paper over 
 it, and let it simmer gently till done ; 
 then take it up, drain it from the liquor, 
 and serve it on a dish without a fish- 
 plate, and pour a sauce a la Hollandaise, 
 all over. 
 
 Tuasor, with Macaroni in a Gratin. 
 — Take the remains of a turbot which has 
 been dressed the preceding day, and 
 pick it from the bone, put it into hot 
 water, to make it separate into flakes, 
 and then put it into some very good 
 cream sauce, with a little pipe macaroni, 
 well boiled; be particular that there is 
 no water either in the flakes of turbot, 
 or the macaroni, as it would spoil the 
 sauce ; when made very hot in the sauce, 
 put it on a dish, strew bread-crumbs 
 over it, sprinkle some clarified butter 
 over with a spoon, then strew bread- 
 crumbs again; brown it with the sala= 
 mander, and serve. 
 
“TUR 
 
 - Tunsot, en Mutelote Normande.* — 
 Take a small turbot, and having pre- 
 pared it as usual, slit it down the back, 
 separate the flesh from the bones, be- 
 tween which, put a good mattre d@’Adtel ; 
 take a silver or other dish that will bear 
 the fire, put into it six large onions, cut 
 into dice, season them with salt, pepper, 
 nutmeg, thyme, bay-leaf, and parsley, all 
 dry and rubbed into powder; then lay 
 the turbot on it, strew salt over, put 
 lemon-juice, melted butter, and add half 
 a bottle of white wine; place your dish 
 on a moderately heated stove, covered 
 witha portable oven; baste it frequently. 
 Cut some bread into pieces, the size of a 
 crown piece, and when the turbot is 
 done, place them round the dish, and 
 serve. 
 
 Tursot, Mayonnaise of.*—The pieces 
 are soaked in a mayonnaise, and served 
 as usual. (See Turkey a la mayonnaise.) 
 
 Tursor, @ la Ste. Ménéhould.*—Take 
 the remains of a ready-dressed turbot, 
 cut it into pieces, lay them on a dish, 
 with béchamelle, make the top quite 
 smooth, and cover it with grated bread 
 and Parmesan cheese; moisten it with 
 some melted butter; make it hot in the 
 pie and colour the top with a salaman- 
 
 er. 
 
 Tursor, with Parmesan.—Soak a cou- 
 ple of small turbot in melted butter, 
 with shred parsley, shalots, pepper, and 
 salt ; when they have lain about an hour, 
 pour the butter, &c. on a dish, witha 
 little cullis, grated bread, and Parmesan 
 cheese, in equal. quantities; place the 
 fish on it, cover them in the same man- 
 ner, and bake. When done, clean the 
 dish, and serve dry. 
 
 Tursot, Stuffed and Baked.*— Your 
 turbot being properly cleansed, turn 
 over the skin of the under side, without 
 cutting it off; make a farce, with some 
 butter, parsley, scallions, morels, sweet 
 herbs, all shred, and united together, 
 with yolks of eggs, and seasoned with 
 pepper and salt; spread this all over 
 the under part of the fish, cover it with 
 the skin, and sew it up. Dissolve some 
 butter in a saucepan; add to it when 
 melted, the yolk of an egy, sweet herbs 
 shred, salt, and pepper; rub the fish all 
 over with this, then bread, and bake it. 
 
 Tursot, with White Sauce.— Put a 
 sliced onion, some thyme, basil, and 
 sweet herbs into astewpan, place a small 
 turbot on these, strew similar herbs, salt, 
 pepper, and a leek, cut in pieces over it ; 
 cover the fish with equal quantities of 
 vinegar, and white wine; let it boil over 
 a moderate fire until sufficiently done; 
 in the meantime, melt a pound of butter, 
 
 * 
 
 (ATL) 
 
 TUR. 
 add to it a couple of boned anchovies, 
 
 two spoonsful of capers, shred small, two 
 or three leeks, salt, pepper, nutmeg, @ 
 
 little vinegar, water, anda sprinkling of - 
 
 flour; make all these quite hot, stirring 
 constantly till done; then dish the tur- 
 bot, pour the sauce over it, and serve. 
 TUREEN @ la Flamande.—Take four 
 sheep’s-tails, half a pound of pickled 
 pork, six turkey pinions, and a large 
 savoy, cut in quarters, tie all these up 
 separately ; scald the two latter, and 
 then put all into a large saucepan, with 
 parsley, sweet herbs, scallions, cloves, 
 pepper, and salt ; put in sufficient stock 
 to cover it: close the saucepan, and let 
 it boil till all the articles are done; then 
 drain the meat, put it into a tureen, and 
 pour the sauce over. 
 Tureen Mélangée.* — Braise three 
 pigeons, three sheep’s-tails, a dozen 
 larks, some slices of streaked bacon, 
 fillets of poultry, a little veal, and some 
 small sausages pricked in several places ; 
 do them in a sufficient quantity of stock, 
 and let them simmer for four or five 
 hours. Take off all the fat; pour the 
 whole into a large tureen, and serve. 
 Tureen @ la Neuvaine.—Take any 
 kind of meat, game, or poultry, accord- 
 ing to your pleasure, mince it small, and 
 mix it with ehopped onions, shred suet, 
 salt, spices, and half a glass of brandy ; 
 put this mixture into a'deep dish that 
 will bear, the fire; cover it close, and 
 fasten it down with a paste; set it ona 
 moderate fire to stew slowly. In about 
 five hours’ time, remove the paste, clear 
 away the fat, and serve it either hot or cold. 
 TurREEN Proveneale. * — Put into a 
 glazed pan half a pound of rice, on which 
 lay two or three rashers of bacon, a large 
 fowl, and two pigeons; cover these with 
 lentils, and pour in two quarts of warm 
 water; put your pan into a moderate 
 oven for three hours; at the end of that 
 time, pour the whole into a soup tureen, 
 and serve very hot. 
 TurEEN Royale.*—Take some fillets 
 of kid, and lamb, a fat pheasant, two 
 artridges, a leveret, and two pigeons $ 
 ard all these with streaked bacon, an 
 place them in a large braising-pan on 
 slices of bacon, and veal, with salt, and 
 Spices; pour over them a pint of good 
 stock ; close the pan, lute the edges with 
 aste, and set it on ‘a moderate fire for six 
 ours. In the mean time, take some 
 veal sweetbreads, truffles boiled in white 
 wine, morels, and any other article you 
 please; put them into some good stock, 
 and let them simmer some time. When 
 your braise is quite done, pour it into 
 a tureen, placing the largest pieces at 
 
 
 

 
 TUR 
 the bottom ; place the sweetbreads, &c. 
 over all the rest, and serve. 
 
 TURKIES.— A _ young turkey-cock 
 has smooth black legs, with a short spur, 
 the eyes full and bright, and the feet 
 soft and pliable. An old hen turkey’s 
 legs are rough and red, the vent hard ; 
 if with egg, the vent will be soft and 
 open; the hen turkey is the best for 
 boiling. Turkies are trussed according 
 to the same manner as directed for fowls, 
 and put some good stuffing(thesameas for 
 fillet of vea!), in the part from which the 
 crop was taken,whether roasted or boiled. 
 
 ‘URKEY, Afelets of.*—Take the breast 
 of a cold roasted turkey, cut it into thin 
 slices about an inch square, cut some 
 truffles, and boiled streaked bacon in the 
 same manner, split some large champig- 
 nons also, and put them with the above 
 into an atelet sauce; when they have 
 thoroughly imbibed it, put them alter- 
 nately on half a dozen silver skewers, 
 dip them in beaten eggs, cover them 
 with bread-crumbs, egg, and bread them 
 a second time, and then fry them. 
 
 Turkey, Botled.—Make a stuffing of 
 bread, herbs, salt, pepper, nutmeg, 
 lemon-peel, a few oysters, or an anchovy, 
 a bit of butter, some suet, and an egy; 
 put this into the crop, fasten up the skin, 
 and boil the turkey ina floured cloth to 
 make it very white. Have ready some 
 oyster sauce made rich with butter, a 
 little cream, and aspoonful of soy, and 
 serve over the turkey, or you may serve 
 over ita liver and lemon-sauce. 
 
 Turkey, Boiled au Bourgeois.—Truss 
 the turkey the same as for boiling; put 
 -some water into a saucepan, setit on the 
 fire, put in some salt, a large handful of 
 chopped parsley,and some peppercorns } 
 as soon as the water boils, put in the 
 turkey, and let it boil very gently till 
 sufficiently done, but not too muchso 3 in 
 the meanwhile set on a saucepan with a 
 bit of butter rolled in flour, a little water, 
 some parsley, cut very small, a thin slice 
 of garlic, two anchovies, a little lemon- 
 peel, cut into dice, a little lemon-juice, 
 and some salt; let these all stew together, 
 then thicken it, and serve it over the 
 turkey. 
 
 TurxKeEY, Blanguette of.* —Cut_ the 
 white meat froma cold roasted turkey, 
 mince it small, and put it into a stewpan; 
 cut as many champignons as you think 
 proper, in pieces the size of a farthing, 
 a them into water and lemon-juice to 
 
 eep them white; put a little butter into 
 a stewpan with the juice of halfalemon, 
 add the champignons, set them on the 
 fire, and when the butter is melted, add 
 six ladlesful of consommé, and the same 
 of velouté ; reduce this to half, skim 
 
 ( 475 ) 
 
 TUR 
 
 and take off all the fat, then pour the 
 sauce on the mince, set it on the fire to 
 make it quite hot without boiling, put in 
 a liaison of an egg or two, and an ounce 
 of butter, and serve it. 
 
 Turkey, Capilotade, Croquettes, and 
 Quenelies —Are made in the same man- 
 ner as those of fowls. 
 
 Turkey, Cold (how to serve).— Lay 
 ‘your turkey in a dish, have some nice 
 savory jelly, which cut into pieces and 
 garnish the dish all round with it. 
 
 Turkey en Daube.* —Take an old 
 turkey, truss it in the usual way; roll 
 some large /ardons in a mixture of salt, 
 pepper, four spices, and sweet herbs, 
 and then lard the turkey with them; lay 
 slices of bacon in a braising-pan, put the 
 turkey on them, with two small knuckles 
 of veal, the feet of the bird, four carrots, 
 six Onions, three cloves, two bay-leaves, 
 thyme, a bunch of parsley, and young 
 onions; cover the whole with bacon and 
 a piece of buttered paper ; dilute it with 
 four ladlesful of stock (or more if the 
 turkey be very large), put in a little salt, 
 and set the pan on the fire to boil slowly 
 for three hours and a half; then take it 
 off, but do not take the bird out for at 
 least half an hour. Strain off the liquor, 
 and then reduce it to a fourth, or more if 
 very thin; break an egg intuv another 
 saucepan, beat it up well, and then pour 
 the liquor on it, whisk them well toge- 
 ther, and if it wants flavour, add a few 
 sweet herbs, parsley-leaves, and a young 
 onion or two; put it on the fire, stirring 
 it violently until ready to boil; as soon 
 as it has boiled up once or twice} set it 
 by the side of a stove, put fire on the top 
 of the saucepan, and let it simmer half 
 an hour; then strain it carefully through 
 a fine cloth, and let it cool to serve it 
 with the turkey. 
 
 Turkey, Fourré.*—Take a fine plump 
 turkey, bone it carefully through the 
 back without injuring the skin. Take 
 two slices of very white tender veal, lard 
 these slices quite through with large 
 lardons, and put them within the turkey; 
 lard also the inside of the bird, but do 
 not pierce the skin ; close the opening, 
 and give the bird an oval form, the pinion 
 bones, and drumsticksought to be left on; 
 tie up the turkey, spit and roast it gently, 
 basting with its own gravy. 
 
 Turkey, Galantine of.*—Take a fine 
 fat turkey, bone it entirely, beginning 
 with the then; and taking great care not 
 to injure the breast, remove all the si- 
 news from the legs; cut away the meat 
 from the thickest parts, so as to make it 
 all nearly the same level; take some of 
 this meat, cold chicken, or meat of any 
 kind you please ; if you have two pounds 
 - 
 
TUR 
 
 of lean, take two pounds of fat bacon, 
 mince them small, and add salt, pepper, 
 spices, and sweet herbs ; lard your turkey 
 with moderate-sized dardons well season- 
 ed. Spread all over the bird alayer of the 
 farce an inch thick, on which place truf- 
 fles, tongue @ l’écarlate, bacon, turkey, 
 fow!, and fat livers, all cut into pieces 
 about half an inch. thick, and an inch 
 anda half long; cover these with ano- 
 ther layer of farce, and continue this 
 operation alternately till all the farce is 
 used; then roll up the turkey, nearly in 
 its proper form, but so that none of the 
 farce may escape; sew it up, cover it 
 with slices of bacon, wrap it in a coarse 
 cloth with four or five bay-leaves, tie it 
 closely; place it in a braising-pan on 
 slices of bacon ; add two knuckles of veal, 
 six carrots, six onions, a large bunch of 
 parsley and scallions, the hones of the 
 turkey, four bay-leaves, a little thyme, 
 three cloves, and three ladlesful or more 
 of stock ; cover your braising-pan close, 
 and set iton the fire, and let it simmer 
 for three hours. When done, take it 
 from the fire, but leave the turkey in for 
 half an hour ; on taking it from the pan, 
 press it gently to get out all the gravy; 
 when quite cold, unwrap the bird 5 strain 
 the gravy through a lawn sieve, beat up 
 an egg init, set it. on the fire, stirring 
 till it boils, then put it by the side of the 
 stove, with fire on the saucepan-lid; in 
 about half an hour, strain it again, and 
 leave it to cool. 
 Turkey Giblets a lu Bourgeotse.—The 
 pinions, neck, feet, liver, and gizzard, 
 compose the giblets; when scalded, put 
 them into a stewpan, with a little butter, 
 parsley, scallions, garlic, thyme, bay- 
 leaf, basil, mushrooms, and a clove or 
 two; moisten these with stock ; season 
 with pepper and salt ; make it all quite 
 hot, thicken with a little flour; when 
 nearly done, add a few turnips slightly 
 fried in a littie butter. 
 
 Turkey Giblets (Fricassee of ).—Scald 
 thoroughly the giblets from as many 
 turkies as will make a handsome dish, 
 then stew them well in two ounces of 
 butter, as directed for them a@ la bour- 
 geoise. When done, take out the herbs, 
 make a Uatson with the yolks of three 
 eggs, a little cream, and some vinegar, 
 ‘and serve. 
 
 TURKEY 77 tts own Gravy.—Take out 
 the breast-bone of a turkey, and stuff it 
 with a sweetbread scalded, mushroom cut 
 into small pieces, grated bacon, pepper 
 and salt; put the turkey, covered with 
 
 slices of bacon, into a braising-pan just. 
 
 large enough to hold it, with a very little 
 stock, a quarter of pint of white wine, a 
 bunch of sweet herbs, thyme, bay-leaf, 
 
 * 
 
 ( 476 ) 
 
 TUR 
 
 a few cloves, and a little nutmeg; let it 
 braise slowly, and turn it two or three 
 times : when done, skim the sauce, strain 
 it, adda chopped shalot, reduce the sauce, 
 and serve it poured over the turkey. .. 
 Turkey Hashed.— Cut up the remains 
 of a roasted turkey, put it into a stewpan, 
 with a glass of white wine, chopped pars- 
 lay shalots, mushrooms, truffles, salt and 
 pepper, two spoonsful of cullis, and a 
 ittle stock ; boil half an hour, and re- 
 duce to a thick sauce; when ready, add 
 a pound of anchovy, and a squeeze of 
 lemon; skim off all the fat from. the 
 sauce, and serve all together. ibe & 
 Tursey Hashed.—Stir a piece of but- 
 ter rolled in flour into some cream, and a 
 little veal gravy, till it boils up; mince 
 some cold roasted or boiled turkey, but 
 not too small; put it into the sauce, add 
 grated lemon-peel, white pepper, pound- 
 ed mace, a little mushroom ketchup or 
 mushroom powder; simmer it up, and 
 serve. Oysters may be added. wi5 
 Turkey Patties.—Mince some of the 
 white part, mix it with grated lemon, 
 nutmeg, salt, a very little white pepper, 
 cream, anda small bit of butter warmed, 
 and fill the patties. 
 Turkey with Oysters.—Truss a good 
 white turkey for boiling, with the feet 
 turned up like a fowl; tie some slices of 
 fat bacon over the breast, boil it gently 
 in braise or in stock-pot, take,it up a few 
 minutes before wanted, in order to drain 
 the water from it; take out the skewers 
 and packthread which trussed it; set it 
 on a large dish, and pour over it plenty 
 of good oyster sauce. Some. stuffing 
 should be put into the crop as directed 
 for Turkey Roasted. - eer 
 Turkey Pie (Raised) with Tongue. —~ 
 Bone a turkey, then takea boiled pickled 
 tongue, pare off the skin, put it into the 
 middle of the turkey, with a light, well 
 seasoned forcemeat, and some slices of 
 sweetbread ; sew it up, and put it into 
 boiling water for ten. minutes... Make a 
 raised crust, lay some forcemeat at the 
 bottom, then put in the turkey (the tu- 
 key must be cold), with rashers of fat ba- 
 con tied over it, then put on the lid, orna- 
 ment it, and set it in the oven to bake. 
 When done, take off the lid, take out the 
 bacon, glaze the breast lightly, add a 
 cullis or truffle sauce, and serve. | 
 Turkey Pulled.—Divide the meat of 
 the breast by pulling instead of cutting ; 
 then warm it in a little white gravy, a 
 little cream, grated nutmeg, salt, and a 
 little flour and butter. The leg should 
 be seasoned, scored, and broiled, and 
 serve in the middle of the dish, with the 
 above all round. ; 
 Turkey en Ragodt.— Have a ragoit 
 
 
 

 
 TUR 
 
 in béchamelle sauce, of mushrooms, truf- 
 fles, cocks-combs, fat livers, and artichoke 
 bottoms; lay the turkey when boiled ina 
 dish, and serve the ragoiit over it. 
 
 Turkey Roasted.—lt may be either 
 stuffed with sausage meat, or stuffing the 
 same as for fillet of veal. As this makes 
 a large addition to the size of the bird, 
 take care that the heat of the fire is con- 
 stantly to that part, as it frequently hap- 
 pens that the breast is not sufficiently 
 done. A strip of paper should be put 
 an the bone to prevent its scorching, 
 while the other parts are roasting. Baste 
 well, and froth it up. Serve with gravy 
 in the dish, and bread sauce in a sauce 
 tureen. A few bread crumbs, and a 
 beaten eyg should be added to the stuf- 
 fing of sausage meat. 
 
 Turney @ la Royale-—Make a mince 
 with tongue, ham, mushrooms, and truf- 
 fles, put it into a Spanish or brown sauce ; 
 the turkey being roasted, dish it, add a 
 dittle lemoa-juice to the mince, which 
 pour into the dish, and serve. 
 
 ~ Turkey to Souse.—Bone a good sized 
 turkey, and tie it up like a sturgeon ; put 
 into a large saucepan two quarts of vine- 
 gar, a quartof water, and some salt, make 
 it boil, and then put in the turkey, and 
 let it boil till tender; then take the 
 saucepan from the fire } as soon as it is 
 cold, put the whole into a pan, and let it 
 stand three weeks. Serve it with elder- 
 vinegar, and garnish with fennel. 
 
 -Turxey to Stew. — Take a saucepan 
 sufficiently large to hold the turkey con- 
 veniently, lay four skewers across at the 
 bottom of the saucepan, and put in the 
 turkey upon these; pour in a quart of 
 good veal gravy, add a bunch of celery, 
 cut into small pieces, and some beaten 
 mace ; let these stew as slowly as possible, 
 till the gravy is more than half con- 
 sumed ; then put ina large piece of butter 
 rolled in flour ; when it is melted, put in 
 a glass of Madeira or other white wine ; 
 and if there is not a sufficient quantity of 
 sauce, add a little strong veal gravy, 
 thickened with butter; when it is tender 
 take it up, dish it, and pour the sauce 
 over; to which may be added, if you 
 think proper, pickled mushrooms, or 
 oysters. : 
 
 Turney, Stuffed with Onions, and 
 Pickled Pork.—Scald two dozen of small 
 white onions, and boil them in stock, 
 with half a pound of pickled pork cut in 
 thin slices, a bunch of parsley, green 
 shalots, thyme, a bay-leaf, two cloves, 
 whole pepper, and salt; when done, drain 
 them all, then stuff the turkey with 
 them, and wrap the turkey in slices of 
 bacon, over which put paper, and roast it ; 
 make a sauce with a bit of butter, a slice 
 
 (477 ) 
 
 oven, 
 
 TUR” 
 
 of ham, two shalots, and a few mush# 
 rooms ; soak these fora time, then add 
 two spoonsful of stock, the same quantity 
 of cullis, let it simmer for about half an 
 hour, skim and strain it; when ready, 
 add a small spoonful of mustard, a little 
 pepper and salt; serve this sauce with 
 the turkey. 
 
 Turkey stuffed with Sausages and 
 Chesnuts.—Roast what quantity of ches- 
 nuts you think necessary, peel them, and 
 pound a part of them to make a furce, 
 with the liver, chopped parsley, shalots,: 
 a little salt and pepper, a bit of butter, 
 and the yolks of three raw eggs, put this 
 farce into the crop, and stuff the body 
 with the whole chesnuts, and small 
 sausages, first fried in butter till about 
 half done; cover the turkey with slices 
 of bacon, and put paper over that, 
 pron roast it, and serve with a chesnut 
 cultis. 
 
 Turkey stuffed with Truffles.—Peel 
 about a pound, or a pound and a half of 
 truffles, mix with them a little salt, pep- 
 per, and grated bacon, and stuff your 
 turkey with it ; sew it up close, wrap it 
 in two or three sheets of paper, and keep 
 itin this state for three or four days, that 
 it may take the flavour of the truffles, 
 then roast it, well covered all round 
 with slices of bacon, and paper over that 3 
 serve with a Spanish sauce. 
 
 Turkey en Surprise.* — Take a large 
 turkey, prepare it for the spit, and roast 
 it } when done, let it cool, raise the skin 
 of the breast carefully, take off all the 
 meat from under it, and make a hole, 
 which fill with a salpicon 3 cover this 
 with a guenelle farce ; give a good shape 
 to the breast; strew grated bread and 
 Parmesan cheese over the whole, and 
 place it in the oven a short time to heat, 
 and colour it, Serve witha reduced es- 
 pagnole, as a remove. 
 
 Turkey, (Legs of) Brotled.— Braise 
 some undressed legs of turkeys until 
 tender, then dip them in oil or melted 
 butter, and broil them of a fine brown 
 colour, serve with a rémoulade sauce. 
 
 Turxey Legs en Papillotes.*—Fry the 
 legs lightly in a little butter until both 
 sides are coloured, then lard them quite 
 through 5 make some farce with a slice of 
 veal, breaat of fowl, streaked bacon, and 
 truffles, all minced smal], and seasoned 
 with salt, pepper, and spices; cut as 
 many large rashers of bacon as you have 
 turkey legs, spread some of the farce over 
 every rasher, roll a leg up in each, tie 
 them that the farce may not escape; 
 bread them thoroughly, and wrap them 
 in pieces of white paper; put them into 
 a deep dish, and bake themin a moderate 
 When done, take off the. paper 
 
TUR 
 
 and thread, and serve with any sauce 
 you please. 
 
 Turkey (Legs of) Provence Fushion. 
 —Take the legs of a roasted turkey, put 
 them into a stewpan with a glass of wine 
 the same quantity of stock, pepper, an 
 salt; a bundle of sweet herbs, two cloves, 
 and a clove of garlic; simmer about an 
 hour, to reduce thesauce; make a ragotit 
 with a sweetbread, chopped mushrooms, 
 parsley, shalots, and a bit of butter; soak 
 this a little while, then add a little stock 
 and cullis, and boil it some time ; when 
 ready, add a pounded anchovy, chopped 
 capers, and a handful of olives, stoned; 
 warm together without boiling; you must 
 add pepper and salt, according to taste: 
 the sauce should be sharp and relishing. 
 Serve it upon the legs. 
 
 . Turkey (Legs of) en Surprise.—Bone 
 a couple of undressed legs of turkies 
 quite to the end, and fill the inside with 
 a farce made of livers, sweetbreads, 
 mushrooms, parsley, shalots, pepper, 
 and salt, the yolks of two eggs, grated 
 bacon, and a little nutmeg; sew them 
 up, and braise them with slices of bacon 
 and lemon. Serve with a Spanish sauce, 
 
 Turkey, Wings in Chipolata.*-—Bone, 
 and trim some turkey wings, and put 
 them into a stewpan with a little butter ; 
 set them on a fierce fire, and in a few 
 minutes add a dessert spoonful of flour, 
 two ladlesful of stock, a bay-leaf, and 
 some whole pepper; blanch a little 
 streaked bacon, cut it into small square 
 pieces, put them to the ragoat, with some 
 champignons, parsley and scallions; 
 when about three parts done, skim it, and 
 throw infour and twenty small onions (all 
 the same size), peeled, some blanched 
 chesnuts, and a few sausages. When the 
 ragofit is sufficiently done, take out the 
 parsley, scallions, and bay-leaf; place 
 the wings ona dish, and pour the gravy, 
 thickened with the yolks of two eggs, 
 over it, and serve. 
 
 Turkey (Wings and Legs of), Glazed. 
 —Cut off the wings and legs of a turkey 
 (if a large one the wings alone will be 
 sufficient for a dish); cut them pretty 
 large from the breast, lard them all over, 
 or lard only one to please different pa- 
 lates ; braze them on a slow fire, with 
 slices of veal and ham, a bundle of sweet 
 herbs, some cloves, whole pepper, salt, 
 and stock; when dune, skim the sauce, 
 reduce it to a glaze, and finish it likea 
 Sricandeau. 
 
 Turkey AWVings, Huricot of.*—Take 
 the wings of some young turkies, trim 
 and bone them; make a light sous, in 
 which fry the wings lightly; put them 
 into a stewpan with some rich broth, with 
 parsley and green onions, skim it care- 
 
 ( 478). 
 
 TUR 
 
 9 
 
 fully, and when about three parts done, 
 put in some turnips, cut into round 
 pieces,an inch and half long,and browned. 
 when done, drain the wings, place them. 
 on a dish en couronne, and the turnips in 
 the centre. ‘ aoa. oie vioge 
 
 Turkey Wings au Soleil.*—Toss up. 
 as many turkey wings as you wish in 
 some butter; then add to them eight 
 ladlesful of velouté, a spoonful of stock, 
 a bay-leaf, whole pepper, one clove, a 
 bunch of parsley, and green onions; let. 
 these boil, skiraming carefully. When 
 about three parts done, take off all the 
 fat; then reduce the sauce till very thick, 
 take out the parsley, onions, bay-leaf, 
 and clove ; put ina daison of three yolks 
 of eggs, and an ounce of butter; put the 
 wings on a dish, pour the sauce over 
 them; as soon as they are quite cold, 
 cover each wing well with the sauce}; 
 roll them in bread-crumbs, then dip 
 them in beaten eggs, cover them again 
 with crumbs, and fry them nicely ; drain 
 and serve with fried parsley. * 
 
 Turkey Poults.— These should be 
 drawn in the same manner as a turkey, 
 except that the head should be left on, 
 and turned under the pinions, with tke 
 bill pointing outwards. NAS ‘ 
 
 TuRKEY-POULT, en Mayonnaise.* — 
 Take a cold roasted turkey-poult ; cut it 
 up, take off all the skin, and put the pie- 
 ces into a pan, with a little oil, tarragon 
 vinegar, a little minced ravigotte, salt. 
 and pepper. - When they are well soak- 
 ed, lay the pieces on a dish, the inferior 
 ones first ; pour amayonnaise over them}; 
 garnish with hard eggs, fillets of ancho- 
 vies, gherkins, capers, and a cordon of 
 jelly round the edge. 
 
 Turkey-poutt, Peau de Goret.*¥—. 
 Prepare a fine turkey-poult in the usual 
 way; rub it over, and baste it with oil, 
 like a sucking pig, whilst roasting ; make 
 it a nice colour, sprinkle salt over, and 
 serve it with asauce d@ la Diable, 
 
 TURNIPS, Botled.—Pare them thick ; 
 when boiled, squeeze them well, to tho- . 
 roughly drain them from the water ; 
 mash them smooth, heat them with a lit- 
 tle cream, add a piece of butter, a little 
 flour, pepper, and salt. 
 
 Turnips, Purée of.*—Take a dozen 
 large turnips, slice. and put them‘intoa 
 saucepan, with a quarter of a pound of 
 butter ; set them ona fierce fire, stirring 
 frequently with a wooden spoon ; when 
 of a nice clear colour, add a ladleful of 
 velouté, and another of veal blond; re- 
 duce it to the proper consistence ; skim 
 it well, andjrub it through a bolting 
 cloth. 
 
 Turnip Sauce. — Pare four turnips, 
 and let them simmer gently in a little 
 
 
 

 
 TUR 
 
 water until done, and the liquor reduced, 
 then rub them through a sieve. Add to 
 them alittle béchamelle, then cut some 
 more turnips in shapes, as for haricot; 
 simmer them also the same as the first, 
 and then add them to the others. 
 
 Turnip Soup.—Be careful in choosing 
 
 our turnips, that they are not in the 
 ‘least spongy ; take twelve, and cut them 
 ‘about an inch square; then cut them 
 ‘into the form of a barrel, and put them 
 as you dothem into a basin of water ; 
 while they are preparing, seta quarter of 
 a pound of butter on the fire ina shallow 
 stewpan, to clarify; when the turnips 
 ‘are ready, and drained from the water, 
 put them in the butter, and fry them till 
 they become of a fine brown colour; then 
 -put them on a sieve to drain ; after this 
 put them into a soup-pot, with a little 
 sugar and salt, and fill it up with con- 
 sommé; set it by the stove to boil gently, 
 skim it well, and clarify it the same as 
 other soups. It will be a great addition 
 to putin at.first with the turnips, a few 
 heads of celery, cut round and blanched. 
 Bread must be put in this, as well as 
 other clear soups made with vegetables. 
 
 Turnips in Various /Vays.—Cut them 
 in pieces, parboiled in salt and water ; 
 ‘then stewed in butter, with parsley, scal- 
 lions, salt, pepper, and nutmeg ; thicken 
 the sauce, and serve it over them. Par- 
 boil, drain, and serve with a sauce 
 tournée and mustard-sauce mixed. | 
 
 Turnie-rors.*—This vegetable is in 
 season during the early partof the spring; 
 they should.be very young, and all the 
 stalks, and withered leaves taken off. 
 ‘Turnip-tops require a great deal of water 
 to boil them; put in some salt, and 
 serve them like spinach. 
 
 Turnip-rops, Pickled.—Choose them 
 young, pick off all the stalks and wither- 
 ed leaves, put them into boiling water, 
 set them on the fire, and when tender, 
 “press out all the water, and leave them to 
 cool; then put them into a jar, with 
 some salt, and cover them with the best 
 vinegar. — : 
 
 ~ TURTLE Fins. — The fins being 
 stewed with the turtle as in the receipt 
 for turtle soup, make a dish of them 
 alone, by putting them into a stewpan 
 with some good strong espagnole, and 
 some madeira or port wine, in which let 
 them boil gently till the rawness is off 
 the wine; then squeeze in some lemon- 
 juice, lay them on a dish with a piste 
 border round the edge; garnish them 
 with forcemeat, eitherin balls or lengths, 
 and pour the sauce over the whole. 
 They may be served with an IJtalienne, 
 tarragon, or any other sauce; the inside 
 flesh of the turtle, which has the appear- 
 
 - 
 
 ( 479°) 
 
 TUR 
 
 ance of chicken, may be larded and 
 treated as a fricandeau of veal. i 
 Tourtte Soup.— The day before yo 
 
 dress a turtle, chop the herbs, and make 
 the forcemeat ; then, on the preceding 
 evening, suspend the turtle by the two 
 hind fins withy a cord; and put one 
 round the neck, with a heavy weight 
 attached to it to draw out the neck, that 
 the head may be cut off with mare ease ; 
 let the turtle hang all night, in which 
 time the blood will be well drained from 
 the body. Then, early in the morning, 
 having your stoves, and plenty of hot 
 water in readiness, take the turtle, lay 
 iton the table on its back, and witha 
 strong pointed knife cut all round the 
 under shell, (which is thecallipee); there 
 are joints at each end, which must be 
 carefully found, gently separating it 
 from the callipash (which is the upper 
 shell) ; be careful that in cutting out the 
 gut you do not break the gall. When 
 the callipee and the callipash are per- 
 fectly separated, take out that part of the 
 gut that leads frorn the throat; that, with 
 the three hearts, putinto a basin of water 
 by themselves; the other interior part 
 putaway. Take the callipee, and cut 
 off the meat which adheres to it in four 
 quarters, layingiton aclean dish. Take 
 twenty pounds of veal, chop it up, and 
 set it in a large pot, as directed for 
 espagnole, putting in the flesh of the 
 turtle at the same time, with all kinds 
 of turtle herbs, carrots, onions, one pound 
 and a half of lean ham, pepper corns, 
 salt, a little spice, and two bay-leaves, 
 leaving it to stew till it takes the colour 
 of espagnole ; put the fins (the skin being 
 scalded off) and hearts in, half an hour 
 before you fill it, with half water, and half 
 beef stock; then carefully skim it ; put 
 ina bunch of parsley, and let it boil 
 gently, like consommé. While the turtle 
 is stewing, carefully scald the head, the 
 callipee, and all thatis soft of the calii- 
 pash, attentively observing to take off 
 the smallest particle of skin that may 
 remain; put them with the gut into a 
 large pot of water to boil till tender ; 
 when so, take them out, and cut themin 
 squares, putting them ina basin by 
 themselves till wanted for the soup. The 
 next thing is the thickening of the soup, 
 which must be prepared in the same 
 manner as sauce fowrnée. The turtle 
 being well done, take out the fins and 
 hearts, and lay them on a dish; the 
 whole of the liquor must pass through a 
 sieve into a large pan; then, with a 
 ladle, take off all the fat, put tt into a 
 basin, then mix in the turtle liquor (a 
 small quantity at a time) with the thick- 
 ening made the same as sauce tournée 
 
TUR c¢ 
 
 but it does not require to,neither mustit | 
 
 be, one twentieth part so thick ; set it 
 over a brisk fire, and continue stirring till 
 it boils; when it has boiled two hours, 
 being skimmed all the while, squeeze it 
 threugh the tammy into another large 
 gtewpan, put it on the fire, and stir it as 
 before, till it boils; when it has boiled 
 gently for one hour, put in the callipee 
 and callipash, with the gut, hearts, and 
 some of the best of the meat and head, 
 all cut in squares, with the forcemeat 
 balls and herbs, which you should have 
 ready chopped and stewed in éspagnole; 
 (the herbs are parsley, lemon-thyme, 
 marjorum, basil, savory, and a few chop- 
 ped mushrooms). It must be carefully 
 attended to and skimmed, andone hour 
 and a half before dinner, put in a bottle 
 of Madeira wine, and nearly half a bottle 
 of brandy, keeping it continually boiling 
 gently, and skimming it; then take a 
 basin, put a little cayenne pepper into It, 
 with the juice of six lemons squeezed 
 through a sieve. When the dinner is 
 wanted, skim the turtle, stir it well up, 
 and put in a little salt, if necessary ; 
 then stir in the cayenne and lemon-juice, 
 
 and ladle it into the tureen. This receipt |. 
 
 will answer fora turtle between fifty and 
 sixty pounds. q 
 
 This method of dressing turtle, is ac- 
 cording to the directions of Mr. Rey- 
 nolds. 
 
 Turtite (Mock) Soup.* — Take six 
 pounds of beef-steaks, two pounds of veal 
 cuttings, and some fowl trimmings; put 
 them into a large saucepan, with equal 
 quantities of consommé and veal blond, 
 two carrots, and an onion stuck with two 
 cloves. Set it on the fire, and when it 
 is reduced to consommé, strain it through 
 acloth. Put into another saucepan half 
 a calf’s head, well washed, and scalded, 
 and cut into pieces about the size of a 
 half-crown, add the consommé, and a 
 bottle of Madeira wine, tie a few allspice 
 and a little mace ina cloth, and put in; 
 setit on the fire, in about three hours 
 time add thirty whole champignons, two 
 throat sweetbreads, cut in pieces like the 
 head, fifteen cocks’-combs, thirty kidnies 
 and thirty fowl quenelles.. When the 
 whole is sufficiently done, skim off all 
 the fat from the soup, which should be 
 clear and of a deep colour. Put two 
 poached eggs. into a soup tureen, on 
 which pour the soup and serve. 
 
 Turtte Soup (Mock).*— ‘Take four 
 calf’s-feet, break the bones, and stew 
 them in as much water as will cover 
 them; take them out when all the meat 
 and gristle will part from the bones; 
 then put the meat into the liquor again, 
 with half a pint of beef gravy, half a pint 
 
 0 ) VAN 
 
 of white, or port wine, an onion stuck with 
 cloves, a bunch of sweet herbs, salt, a 
 little mace, Jamaica pepper, and Cayenne 
 ditto; tie these all up in a muslin bag} 
 when boiled enough, add the yolks of 
 eight eggs boiled hard, truffles, morels, 
 and force-meat balls. The juice of 
 lemons or oranges improve it. | > 
 Turtie Soup (Mock).—Take a white 
 calf’s head, with the hair well scalded 
 off; split it in two, and boil it in plenty 
 of water till very tender: then take all 
 the meat from the bones, with the white 
 skin, and cut it in squares like the turtle 
 meat. Make a thickening the same as 
 for turtle, which mix with good strong 
 espagnole ; boil it im the same manner, 
 and put in the herbs, forcemeat, wine, &c. 
 in short finish it the same asthe receipt 
 for turtle. +P ay 
 
 U. 
 
 UDDER—(See Tongues). 
 UMBLES—(See Deer). 
 
 Vv. 
 
 VANILLA Cream.*—Take twodrachms 
 of vanilla, a quart of milk, the yolks of 
 three eggs, five ounces of sugar, anda 
 pint of cream; beat up the eggs well 
 with the milk, and then add the other 
 ingredients ; set the whole on a moderate 
 fire, and stir it constantly with a wooden 
 spoon, till the cream will adhere to it; 
 then strain, and serve it cold... 4 
 
 Vanitua Cream, Renversée.*—Take as 
 much cream as will fill the mould you 
 intend to use, and boi] it up a few times, 
 with the proportionate quantities of va- 
 nilla and sugar; then let it cool, and if 
 the mould will contain a quart, mix 
 
 twelve yolks and .three whole eggs with 
 
 the cream, and run it five times through 
 a bolting cloth. Butter the mould, pour 
 the. cream into it, and place it in the 
 bain marie, but not too hae when the 
 cream is set, which you may know. by 
 touching it gently with your finger, turn 
 it on a dish; take the remainder: of 
 the cream, stir it over the fire like white 
 sauce, and as soon as it sticks to the 
 spoon (which must be of wood), take it 
 off, stir it aninstant, and then pour it 
 over the other cream, and serve cold. 
 VANILLA Cream WW kinped.* — Put a 
 pinch of gumdragon intoa pint of cream, 
 add a small quantity of orange-flower 
 water, powder-sugir to the taste, and a 
 little milk, in which some vanilla has 
 been boiled, and the milk strained; 
 whip these ingredients with a whisk, un- 
 
 rein 
 " 
 
 
 

 
 VEA 
 
 til the whole is sufficiently frothed ; then 
 lay it carefully on a dish, ina pyramidal 
 form, and serve it. 
 
 Vanitta Cream Ice.* 
 whites of twelve eggs to a firm froth ina 
 preserving pan, pour on them the yolks 
 of eight, and a pound of sifted sugar, 
 whip the whole well with a whisk, and 
 pour in by degrees two quarts of boiling 
 cream; continue to whip it for some 
 little time, and then put it on the fire, 
 with half{an ounce of vanilla bruised ; 
 still whipping; when it has boiled up 
 three or four times, strain it, and freeze 
 
 -asusual. (See Jee.) 
 
 Vania, Créme of (Liqueur).*—Dis- 
 solve over the fire two pounds ten ounces 
 of broken sugar, in three pints of purified 
 river water; when it has boiled up once, 
 pour it into a jar, on three drachms of 
 vanilla, cut in pieces, and half a grain of 
 amber. When quite cold, add three 
 pints of good brandy, cover the vessel, 
 and when it has infused six days, co- 
 lour it with a little prepared cochineal ; 
 filter, and bottle the queur. Cork the 
 battles tight, and seal the corks. 
 
 Vanitia Sticks.*—Take some march- 
 pane paste, a quarter of a pound of choco- 
 late, and the sameof vanilla ; mix these 
 well into the paste, and then formit into 
 sticks, like the vanilla in its original 
 form ; lay themona sheet of paper, and 
 bake in a slow oven. 
 
 VEAL.—The flesh of the bull calf is 
 firmer, and generally more esteemed 
 than that of the cow calf, but the flesh of 
 the latter is the whitest, and the fillet is 
 often preferred on account of the udder. 
 When the head is fresh, the eyes will ap- 
 pear full; if the shoulder vein is of a clear 
 red, it is good; when there is any green 
 or yellow spots, it is stale; the breast 
 and neck, when good, should look white 
 and clear; the loin is very apt to taint 
 under the kidney, it will be soft and 
 slimy when stale. Veal should never be 
 kept long undressed, as it byno means 
 a from keeping. i 
 
 ‘he French divide the leg into three 
 parts, besides the middle bone; these 
 are calied the Naotx, Sous-noix, and 
 Contre-noix. The first is the largest, 
 and. has the udder to it; the second is 
 the flat white part under the noca, and 
 the third is the side part. 
 
 Vea, Blunquette of.*—Take a cold 
 roasted shoulder of veal, raise the skin 
 carefully, and cut all the whtte meat 
 into slices; make a ragotétt with some 
 champignons, cut in slices, a bunch of 
 sweet herbs, a tit of butter, a pinch of 
 flour, salt, and pepper; when this ragodt 
 is reduced properly, put in the veal, add 
 a liaison of yolks of eggs, and some cream; 
 
 ( 481 ) 
 
 — Whisk the | 
 
 VEA 
 
 stir it in over the fire, taking care not to 
 
 let it boil; squeeze in a little lemon- 
 juice, and serve. — 
 
 Veat Botled.—Veal should be well 
 boiled, in a good deal of water; if boiled 
 in a cloth, it will be whiter ; serve it with 
 tongue, bacon, or pickled pork, greens 
 of any sort, brocoli, and carrots, or onion 
 sauce, white sauce, oyster sauce, parsley 
 and butter, or white celery sauce. 
 
 Vea Broiled Venetian Fashion.—Cut 
 some slices of veal, tolerably thick and 
 large, and let them marinate for about 
 an hour in a little oil, chopped parsley, 
 mushrooms, shalots, bay-leaf, thyme, 
 basil, pepper, and salt; let as much of 
 the marinade adhere to them as you pos- 
 sibly can, and strew over them bread- 
 crumbs; broil them slowly, baste them 
 with what remains of the marinade, and 
 serve with a squeeze of lemon, or a 
 Seville orange over them. 
 
 Vet Broth.—Stew a knuckle of veal 
 in a gallon of water, with two ounces of 
 rice or vermicelli, a little salt, and a 
 blade of mace. When thoroughly boiled 
 and the liquor reduced to half, it is fit for 
 use. 
 
 Vest Cake.* — Take some nice thin 
 slices of veal, and season them with salt, 
 pepper, and nutmeg, grated; have ready 
 some hard-boiled eggs, sliced, and put a 
 layer of these at the bottom of a basin or 
 pan, thena layer of veal, then some slices 
 of ham, over this strew marjorum, thyme, 
 parsley, shred fine, bread-crumbs and 
 lemon-peel, chopped small: then a layer 
 of eggs, veal, ham, &c. and so continue 
 till the pan is filled; pour some good 
 gravy over the whole, cover the pan with 
 coarse brown paper, tie it closely over, 
 and set it to bake in a slowoven 3 an hour 
 will be sutlicient to bake it; when cold, 
 turn it out upon a dish, and serve; gar- 
 nish with parsley. * 
 
 VeAt Cakes.*—Take three quarters of 
 a pound of lean veal, a quarter of a pound 
 of beef-suet, half the rind of alemon, a 
 little mace, nutmeg, pepper, salt, and a 
 little shalot; mix these together, beat 
 them well in a marble mortar, make 
 them into small cakes, fry them, and 
 send them up in a good gravy, either 
 white or brown. 
 
 Vea Cannellions.*—Cut your veal into 
 very thin slices, all the same size, at 
 least three inches square ; lay on each 
 slice some godiveau, roll it up, so that it 
 may not be more than an inch thick; 
 fasten all the edges with white of egg, so 
 that they may look like pieces of cane; 
 stew them in a covered pan, with veal 
 gravy and consommé; when done, drain 
 them}; strain the sauce, take offall the 
 fat, re i cool, to glaze the cannelions. 
 
VEA 
 
 Veau (Cold).* — Cut some cold veal 
 into thin slices, the size and thickness of 
 a half crown, dip them into the yolk of 
 an egg well beaten,cover them with bread- 
 crumbs, sweet herbs, lemon-peel, shred 
 fine, and grated nutmeg. Put a little 
 fresh butter into a pan, makeit quite hot, 
 fry the veal in it, and when done, lay iton 
 a dish by the side of the fire; make a 
 little gravy ofa bone of veal, shake a 
 little flour into the pan, stir it round, add 
 the gravy and a little lemon-juice, pour 
 it over the veal, and garnish with lemon. 
 
 _ VEAL Collops.*—Cut some cold roast 
 veal into dice, and give them a toss up 
 over the fire in a little butter, with a 
 pinch of flour; then add a little stock, 
 shred parsley, and scallions, salt, pepper, 
 and nutmeg; keep it on the fire till the 
 sauce adheres to the mince; then put 
 the whole on a dish. Make a paste with 
 alittle flour, butter, water, the yolk of 
 an egg ; dissolve a little salt in the water 
 you use; roll out this paste very thin, 
 and lay the cold mince in little heaps on 
 half of it ; turn the other half over it, cut 
 it round these little heaps, pinch the 
 edges of all to keep in the meat, and fry 
 your collops. 
 
 Veat al’ Esturgeon.*—Laréd your joint 
 of veal with small Jardons, and putit into 
 a saucepan with small onions, slices of 
 bacon, carrots, artichoke bottoms, a pinch 
 of coriander seeds, salt, pepper, and a 
 bottle of white wine; cover the sauce- 
 pan, and boil it slowly on a moderate 
 fire till done. Serve it in itsown liquor, 
 with the addition of a sauce pequante. 
 
 Veat Florentine, — Take two. veal 
 kidnies, and mince them with their fat, 
 very small, and mix it with a few cur- 
 rants, the yolks of four or five eggs, boiled 
 hard, and chopped small, a pippin cut 
 fine, some bread-crumbs, candied lemon- 
 peel, cut small,and season with nutmeg, 
 cloves, salt, mace, a little mountain wine, 
 and some orange-flower water}; line the 
 hottom of a dish with a nice puff: paste, 
 put in the above, cover it with puff 
 paste, and set it to bake ina slow oven. 
 
 VEAL, Fricandeau of.*—Choose a very 
 plump piece of veal, and with small neat 
 lardons, lard those parts which are not 
 eovered with skin; butter the bottom of 
 a stewpan, lay in the veal, the larded 
 side uppermost, with four carrots, as 
 many large onions, a bunch of parsley 
 and scallions, two bay-leaves, a tittle 
 thyme, two claves, salt, pepper, and two 
 glasses of water; set the pan on the fire ; 
 when the meat is pretty near done, let it 
 hoil quickly to reduce the sauce, and 
 when quite done, take out the carrots and 
 onions, and let the sauce fall toa glaze, 
 with which cover the meat, and place it 
 
 ( 48: 
 
 VEA 
 
 onadish. Take out nearly all the fat, — 
 and put into thestewpan a dessert spoon- 
 ful of flour, and a glass of water; stir it 
 well, and then pour it over the veal, 
 serve with sorrel, endive, spinach, or any» 
 thing else you please. If the veal weighs 
 between three or four pounds, it will re-. 
 quire three hours boiling; if larger, a 
 longer time will be necessary. — — “f 
 Vea Fricandeau.*—Take the round, 
 or part of the round of a fillet, fry it in 
 butter, of a nice brown, with onions cut 
 it slices, and a little garlic, then set it to 
 stew in some very rich gravy or cullis: 
 when tender, take it out, thicken: the, 
 gravy with flour, add a little lemon-juice, 
 and serve this sauce over the veal. > 
 VeAu Fritters.*—Cut the remains of a. 
 tender piece of veal into small, thin, 
 round pieces; dip these into a good bat- 
 ter, and fry them in the usual way, in oil. 
 When done, drain, sprinkle salt over, 
 and serve them. ; 
 VEAL, Grenade of.*—Take a notx of 
 veal, cut it into four pieces, all of the 
 same size, and lard them ; take also a 
 very fine fowl, season them moderately, 
 and partly dress them’; butter the inte- 
 rior of a plain deep mould, in the centre: 
 of which, puta large ‘ball of farce, place 
 the four pieces at the four corners, be- 
 tween them a piece of the fowl (using 
 only the white parts); fill up the inter- 
 mediate spaces with cray-fish, and all the 
 interstices with farce; pour in some jelly 
 to fix the different articles together. Be 
 careful to place the backs of the cray-fish 
 and the larded parts of the veal against 
 the sides of the mould, and put some 
 truffles into the jelly before it is poured 
 in. Set the mould ina cool place, and 
 when the jelly is ‘congealed, dip it an 
 instant into boiling water, and then turn 
 it out. 
 Veat Ham.—Take two ounces of salt- 
 petre, one pound of bay, and one pound 
 of common, salt, and one ounce of juniper 
 berries, bruised; rub some of this well 
 into a leg of veal, cut ham fashion ; lay. 
 the shinny side downwards at first, but 
 let it be well rubbed and turned every 
 day for a fortnight; then hang it in 
 wood smoke for a fortnight. It may be 
 boiled, or parboiled, and then roasted. 
 Vea, Haricot of. — Take a neck or 
 breast of veal (if the-neck, cut the bones 
 short), and half roast it ; then put it into 
 a stewpan with justsufficient brown gravy: 
 to cover it, and when nearly done, have 
 ready a pint of peas boiled, six cucumbers 
 pared and sliced, and two lettuces cut 
 into quarters, and stewed in brown gravy,* 
 with some forcemeat balls ready fried ; 
 put all these to the veal, and let them 
 just simmer; lay the veal ina dish, pour 
 
 « 
 
 
 
 Bae ee ae ee eee ee eee 
 
 
 
 Onna an Sa “a lara wt 
 
 ; 
 

 
 VEA 
 
 the sauce and peas over it, and serve the 
 lettuces, and forcemeat balls all round. 
 Veat, Cold, Hashed.—Cut it in slices, 
 flour it, put it into a saucepan with a 
 little good gravy, some grated lemon- 
 peel, pepper, salt, and ketchup. Make 
 “it hot, then add a little lemon-juice ; 
 serve fried sippets round the dish. 
 Vea, Minced.—Cut the veal into very 
 small pieces, but do not chop it; take a 
 little white gravy, a little cream or milk, 
 a bit ef butter rolled in flour, and some 
 . grated lemon-peel; let these boil till of 
 the consistence of a fine thick cream ; 
 shake flour over the veal, and sprinkle it 
 with a little salt, and white pepper; put 
 it into the saucepan to the other ingre- 
 dients, and make it quite hot, but be 
 careful that it does not boil after the veal 
 has deen put in, or it willbe hard; before 
 being taken up, squeeze in some juice of 
 emon ; serve it on a dish over sippets. 
 - Veat, Minced, with Poached Eggs.— 
 Mince part of a roasted fillet of veal ex- 
 tremely fine, put it into a stewpan, and 
 on over it asufficient quantity of good 
 ot béchamelle sauce to make it, of a 
 tolerable thickness ; then have a stewpan 
 full of water, with a little vinegar in it, 
 and as soon as it boils, break in two eggs, 
 and keep it boiling quick (but notso as to 
 boil over); when they are done, take 
 them out with a cullender spoon, and put 
 them into another stewpan of clear warm 
 water; break two more into the vinegar 
 and water, and do the same as the two 
 first, and soon till six are done; when 
 you want to serve, squeeze a little lemon- 
 juice in the mince, pour it on a hot 
 dish; take the eggs out of the water 
 neatly, trim them, and lay them on the 
 veal, and serve. 
 . Vest, Minced in a Timbale. — Make 
 some mince, the same as mince veal, with 
 poached eggs, and keep it hot by the fire, 
 fry some geod plain pancakes, made with- 
 out sugar or lemon-peel; then lay a 
 pancake at the bottom, and-all round a 
 well-buttered oval mould, then lay the 
 rest open, and spread each with the 
 mince; roll them up neatly, and lay 
 them close in the mould; cover them up 
 with a pancake ; about half an hour be- 
 fore dinner is to be served, put it intoa 
 moderate oven ; and when wanted, turn 
 them out in a dish, and pour a little 
 strong gravy in the dish under them. 
 Vuat @ la Moélle.*—Take some very 
 thin cutlets, beat them well with a rol- 
 ling-pin ; pound a piece of crumb of 
 bread, about the size of an egg, some 
 bacon, beef-marrow, shred parsley, with 
 pepper, and salt, in a mortar; spread a 
 little of this farce over a slice of veal, 
 and cover it with another}. fix the edges 
 
 ( 483 ) 
 
 VEA 
 
 together with beaten egg; when all are 
 done, dip them in egg, bread, and broil 
 them. 
 
 VEAL Olives.—Take some slices from 
 a fillet of veal, then cut them round of 
 about the size of the palm of your hand, 
 make a forcemeat with the remains of 
 roasted chickens, suet, herbs, eggs, and 
 spices; lay the slices alternately with a 
 little of this forcemeat and fat liverssliced, 
 truffles, or mushroonis ; continue these to 
 a moderate height,' the last layer being 
 veal; thenroll them in a caul, and tie or 
 sewthem up; put them into a stewpan, 
 with slices of ham, and veal, parsley, 
 shalots, two cloves, one of garlic, pepper, 
 and salt, a little stock, and one glass of 
 white wine; let it stew slowly; when 
 done, take off the caul, wipe off the fat, 
 skim, and strain the sauce ; add a little 
 cullis, lemon-juice, and chopped parsley, 
 and serve over the olives. 
 
 Veat Olives. —Cut some thin slices 
 from the fillet (if it is large, one slice wit} 
 be sufficient for three olives); rub them 
 over with yolk of eggs, strew on them 
 some bread-crumbs, mixed with parsley 
 chopped, lemon-peel grated, pepper, salt, 
 and nutmeg; on every piece lay a thin 
 slice of bacon, it must not be too fat; 
 roll them up tight, fasten them with small 
 skewers, rub the outside with egg, roll 
 them in the bread-crumbs, &c. and lay 
 them in the Dutch oven, and let them 
 brown, without burning; they will take 
 along while doing; (some prefer frying 
 them). Serve the following sauce over 
 them :—thicken a pint of good gravy with 
 some flour, add ketchup, cayenne, and 
 pickled mushrooms, and boil this for a 
 few minutes. Forcemeat balls may be 
 added. 
 
 Veat Olives a la Mode. — Take two 
 pounds of veal, beat it very fine, as for 
 forcemeat, and mix it with the yolks of 
 two eggs, two anchovies, half a pound of 
 marrow, a few mushrooms, either fresh 
 or pickled, half a pint of oysters, some 
 thyme, sweet marjorum, parsley, spinach, 
 lemon-peel, salt, pepper, nutmeg, and 
 mace, finely beaten; let the whole be 
 thoroughly well mixed: take a veal caul, 
 have a layer of bacon, and a layer of the 
 ingredients, roll it in the veal caul, and 
 either roast or bake it; when done, cut 
 it into slices, lay them in a dish, and serve 
 a good gravy over them. Big 
 
 Vea Olive Pie.—Line your pie dish 
 with a good crust, put in the olives (see 
 receipt for veal olives), fill up the dish 
 with stock, and put in the oven to bake ; 
 when done, pour in some gravy,thickened 
 with a little cream and flour boiled to- 
 gether, and serve. _ 
 
 ar Patties.—Mince some veal that 
 
VEA 
 
 js underdone witha little parsley, lemon- 
 peel, a little grated nutmeg, and a little 
 salt ; add some cream, and just sufficient 
 quantity of gravy to moisten the meat ; 
 a little scraped ham is a great improve- 
 ment: the above should not be warmed 
 until the patties are baked. 
 
 Veat Pie.—Take a neck, or nut, cut 
 out of the fillet, cut it into collops, stir it 
 
 over a quick fire with a bit of butter till | 
 
 it becomes brown 3 then set it to stew 
 ‘with a little pepper, and in just sufficient 
 water to cover it, until done enough ; 
 then take it off the fire and let it cool. 
 Line a dish with puff paste, and lay in the 
 veal, with thin slices of ham between ; 
 add the yolks of hard boiled eggs, a little 
 pepper and salt, and half of the gravy the 
 veal has been stewed in; put on the lid, 
 trim it neatly, form a star of leaves upon 
 the top, egg, and bake, it, then pour in 
 the remainder of the gravy, heated with 
 a little butter-sauce. 
 
 Veat Pie.—Cut steaks from a loin of 
 veal, season them with pepper, salt, nut- 
 meg, a few pounded cloves, slice two 
 sweetbreads, season them in the same 
 manner ; line a dish with puff-paste, put 
 in the veal, and sweetbreads; add the 
 yolks of hard boiled eggs, and oysters at 
 the top ;-fill up the dish with stock, put 
 on the cover, and bake; when done, pour 
 in some good gravy thickened with cream 
 and flour. ; 
 
 Veat Potted.—Take a pound of the 
 lean of white veal, put it into a stewpan 
 with two ounces of fresh butter, the juice 
 of alemon, pepper, salt, sifted mace, a 
 bay-leaf, allspice, cloves, nutmeg, cinna- 
 mon, and mushroom powder, a small 
 quantity of each; a little parsley, thyme, 
 savory, and a couple of shalots chopped 
 fine ; stew them ten minutes, then pound 
 them 3 add a pound of the mellow part 
 of a boiled pickled tongue, beaten to 
 a paste, half.a pound of cold fresh butter, 
 mix all well together with two eggs 
 beaten; then Abe the mixture down 
 tight into small pots, cover them with 
 paper; and put them into a moderate 
 oven 3 twenty minutes will be sufficient 
 for them to bake.; when cold, pour over 
 them clarified butter. 
 
 Vea Potted.—Take part of a knuckle | 
 
 or fillet of veal that has been stewed, 
 bake it on purpose; beat it toa paste with 
 butter, salt, white pepper, and 
 pounded ; pot it, and pour clarified but- 
 ter over. 
 
 VEAL Quenelles.*—They are made the 
 same as all others. 
 
 Vea Ragodt.*—Take a breast of veal, 
 cut it into pieces, putit ina stewpan over 
 the fire to brown, then pour in. as much 
 stock as will cover it; add an onion stuck 
 
 ( 484 ) 
 
 mace | 
 
 VEA 
 
 with cloves, some salt, black pepper 
 whole, and a bundle of sweet herbs, an 
 let it stew till done; then thicken some 
 gravy, add a little ketchup, and serve 
 over the veal. . r 
 
 VeAL Ragotlt a la Bourgeoise.*—Dis- 
 solve some butter in a stewpan, brown 
 in it two spoonsful of flour, then put in 
 your veal, and keep stirring it till the 
 meat is firm; pour in some hot water, 
 and continue to stir until it boils, then 
 
 ut in a little thyme, a couple of bay- 
 leaves, pepper, and salt, let it boil slowly 5 
 in an hour’s time add the pease, onions, 
 champignons, carrots, or morels, accord- 
 ing to your taste. Ifthe ragodé is thin, 
 make a Maison with the yolks of four 
 eggs, and serve. 
 
 Vea Rolled.—Bone the thin end of a 
 breast of veal, strew over it a good deal 
 of parsley, pepper, and salt, to make it 
 savoury, a little nutmeg, grated lemon- 
 peel, and some sweet herbs; roll it tight, 
 sew it up, put it into a small stewpan, 
 with the bones, and just sufficient water 
 to cover it, some whole pepper, a bit of 
 lemon-peel, an onion, and a little salt, 
 and let it boil until tender; in cold 
 weather it will keep good for a week, It 
 may be served cold, but is best cut in 
 slices, dipped in egg, then in bread 
 crumbs, and fried; thicken some of 
 the liquor with a little fleur; add 
 pickled mushrooms, a little cream, ket- 
 chup, a few morels, pepper, and salt; 
 eae the sauce in a dish, then lay in the 
 veal, 
 
 Vea Sausages.—Take equal quantities 
 of lean veal and fat bacon, a handful of 
 sage, and a few anchovies. Beatallina 
 mortar, and seasen well with pepper and ~ 
 salt; when wanted for use, roll and fry 
 it, and serve either with fried sippets, or 
 on stewed vegetables, or white collops. 
 
 Vea Semelles.*—Cut part of a fillet 
 of veal into slices an inch thick, season 
 them with salt and pepper, and give 
 them a few turns in a little butter, with 
 a bay-leaf, Lay at the bottom of a deep 
 saucepan a very thin slice of bacon, and 
 on it one of the slices of veal, and continue 
 to lay them in alternately, until the 
 whole are used, then add a glass of water 
 and some bay: leaves; close the saucepan 
 very tight, first putting a sheet of paper 
 over the meat; stew it on hot ashes for 
 four or five hours; take care to keep the 
 fire up to the same point all the time. 
 
 Vea. Stock.—Cut a leg of veal and 
 seme lean ham into pieces, put them into 
 a saucepan, with a quart of water, some 
 carrots, turnips, onions, leeks, and 
 celery; stew them down till nearly done, 
 but do not let it colour; then add a suffi- 
 cient quantity of beef stock to cover the 
 
 
 

 
 VEA 
 
 ingredients, and let it boil for an hour; 
 
 skim off all the fat, and strain it; a little 
 
 game stewed down with the above will 
 greatly improve the flavour ; be particu- 
 larly careful that it does not burn. 
 
 Veau @ la Villugeoise.—Season some 
 
 large slices of veal with pepper, salt, fine 
 spices, parsley, and shalots ; cut likewise 
 some thin slices of ham, dip them inegg, 
 and lay them on the slices of veal, and 
 wrap the ham up in the veal, and let 
 them boil with a glass of white wine, and 
 the same quantity of stock; when done, 
 skim, and strain the sauce, and serve it 
 in the dish with the veal, without adding 
 any thing else. 
 . Vest (Breast of ) Collared.— Bone a 
 breast of veal, and beat it; rub it over 
 with the yolk of an egg, and strew over a 
 little beaten mace, nutmeg, pepper, salt, 
 a large handful of parsley chopped small, 
 a few sprigs of sweet marjorum, a little 
 lemon-peel shred fine, and an anchovy, 
 pounded, and mixed with a few bread 
 crumbs. Roll it up tight, bind it witha 
 tape, and wrap it in a cloth; then let it 
 boil two hours and a half in salt and 
 water, then take it out, and hang it up 
 by one end to drain, then put it into the 
 following pickle: a pint of salt and water, 
 and half a pint of vinegar. 
 
 Vea (Breast of ) Collared.— Bone a 
 breast of veal, and with a feather do it 
 all over with the yolk of egg well beaten ; 
 take some crumbs of bread, a little grat- 
 ed nutmeg, beaten mace, pepper, salt, 
 a few sweet herbs, and a little lemon- 
 peel cut small; strew these all over the 
 veal; run a thick skewer into it to keep 
 it together; roll it up tight, and bind it 
 je close with tape ; wrap it in a veal 
 eaul, and roast it; before being taken up, 
 take off the caul, sprinkle the meat with 
 salt, and baste it with butter; it should 
 be roasted before a brisk fire, and done 
 of a nice brown; when it is taken up, 
 cut it in three or four slices, lay itina 
 dish; have ready a boiled sweetbread, 
 cut it in slices, and lay round the dish, 
 _ (some prefer it larded), and serve a good 
 white sauce over the veal. 
 
 Vea (Breast of) Glacée.*—Cut the 
 breast as square as possible, bone it to 
 within two inches of the gristles, and tie 
 down the. meat, so that the joint may look 
 very plump, and cut the soft bones be- 
 yond the gristles. Put the breast into 
 a large saucepan with three or four car- 
 rots, as many onions, two bay-leaves, two 
 cloves, and a ladleful of stock ; cover the 
 veal with rashers of bacon, anda buttered 
 
 per}; set it on a large fire to make it’ 
 
 boll, and then lessen it, put some fire on 
 the saucepan lid, and so Jeave it; when 
 about three parts done, take out the car- 
 
 ( 485 ) 
 ‘rots, &c., and let the liquor fall to a 
 
 VEA 
 
 glaze; and when quite done, turn the 
 meat over, that the upper part may take 
 the glaze also, then dish the joint; put two 
 ladlesful of espagnole, and a spoonful of 
 stock into the saucepan; detach the 
 glaze from it over the fire, and pour the 
 sauce over the veal. Two hours and a 
 half are required to dress a breast of veal 
 in this manner. 
 
 VEAL (Breast of ) Marinaded. — Take 
 a breast of veal, and cut it into pieces, 
 and let it boil in some stock till three 
 parts done; then take it out, and mari- 
 nade it about an hour, with two spoons- 
 ful of vinegar, a little of the stock it was 
 boiled in, some pepper and salt, two. 
 cloves of garlic, four of spices, sliced 
 onions, thyme, and bay-leaf; drain it, 
 and fry it of a good colour with parsiey. 
 
 Veat (Breast of ) Roasted.— Breast of 
 veal should be roasted with the caul on 
 till almost done enough, then take it off; 
 flour, and baste it. il 
 
 Veau (Breast of) Stewed. — Put a 
 breast of veal into a saucepan, with a 
 little stock, a glass of white wine, a 
 bunch of sweet herbs, some mushrooms, 
 two or three onions, some pepper and 
 salt, and let it stew gently until quite 
 tender; when done, lay the meat in a 
 dish, skim, and strain the liquor, and 
 serve over the meat; garnish with force- 
 meat balls. . 
 
 VEAL (Breast of) Stuffed. * — Take 
 three quarters of a pound of fillet of 
 veal, and a pound of udder; mince, and 
 mix with them shred parsley, shalots, 
 pepper, salt, nutmeg, and the yolks of 
 three eggs. Cut off the ends of the rib 
 bones of a breast of veal, make an incision 
 between the topof the meat and the ribs, 
 which fill with as much of the farce as it 
 will hold, then sew it up, that none of the 
 farce may escape ; lay the veal in a brais- 
 ing-pan between rashers of bacon; add 
 some poélé, and stock if necessary, and 
 braise it for three hours. When done, 
 let it drain, untie and glaze it. Put some 
 reduced espagnole, a bit of glaze, and an 
 ounce of butter, into the liquor ; let the 
 latter dissolve, stir it well, and pour it 
 over the breast of veal. 
 
 Veat (Breast of ) en Surtout.*—Take 
 a fine breast of veal, bone it, take offall 
 the skin, and layit ona dish; make a fine 
 Jarce, which spread all over the meat to 
 the thickness of an inch; then roll it up 
 with two or three small pigeons, some 
 morels, veal sweetbreads, artichoke bot- 
 toms, &c.; cover the breast with fillets 
 of fowl or game, and the farce; envelop. 
 the whole in a thick caul, wash it over 
 with. yolk of egg, cover it completely with 
 “ere and bake it of anice co- 
 
VEA 
 
 lour, Serve it with veal gravy. This 
 joint ought to be partly dressed in good 
 stock before it is put en surtout. 
 Veat Chops a la Belle Vue*—Lard 
 half a dozen handsomely cut chops, with 
 udder, truffles, and tongue @ l’écarlate, 
 and then Jay them in a stewpan on slices 
 of bacon; cover them with the same}; 
 season them with pepper and salt, and 
 
 add two carrots, two onions, (one with- 
 
 two cloves in it), and a douguet; pour in 
 a glass of Madeira wine, anda ladleful of 
 consommé ; set them on a brisk fire, 
 which lessen after a short time, and leave 
 the chops on for an hour. When done, 
 press out all the moisture; as soon as they 
 are cold, trim, glaze, and lay the chops 
 on a dish, garnished with whites of eggs, 
 truffles, and gherkins; .pour into the 
 middle of them a green magnonnaise, and 
 put round the edge of the dish a border 
 ogre Y 
 
 EAL Chops, Breaded. *— Take six or 
 seven handsomely cut chops, season 
 them well with salt and pepper, and put 
 them. into melted butter; when suffi- 
 ciently soaked, put them into beaten 
 eggs, take them out, and roll each sepa- 
 rately in bread crumbs; make the chops 
 as round as you can with your hand, and 
 lay them ona dish; when all are bread- 
 ed, broil them slowly over a moderate fire, 
 that the bread may not be too highly co- 
 loured. - Serve with clear gravy. 
 
 Veau Chops a la Drue.*— Lard some 
 well cut chops, with bacon and ham, sea- 
 soned with pepper, salt, and spices, and 
 brown them in some butter, then trim 
 them nicely. Put into a stewpar some 
 rashers of bacon, slices of veal, the same 
 of carrots, two cloves, a bay-leaf, parsley, 
 and scallions; lay the chops in, cover 
 them with bacon and a buttered paper ; 
 moisten with a ladleful of consommé, an 
 stew them for an hour and a half, then 
 drain, glaze, and serve them with any 
 sauce you please. 
 
 _ Veat Chops Fondantes. * — Separate 
 the chops from the bones, take out all 
 the sinews, and mince the meat very 
 small, and also some streaked bacon} mix 
 them together, and season the whole 
 with pepper, salt, and spices ; spread this 
 faree on pieces of caul, making each the 
 shape of a chop; burya bone in every 
 one, so that the end only will be seen ; 
 cover these with bread crumbs, mixed 
 with sweet herbs, and then fry them in 
 lard; let the pan be very hot. Serve 
 them dry,’or not, as you please. 
 
 _Veau Chops en Lorgnette.*— Beat the 
 chops rather flat, and lard them with 
 bacon, seasoned with pepper, salt, and 
 spices; brown them in some butter, and 
 trim them nicely. Cut seven pieces of 
 
 ( 486 ) 
 
 VEA 
 
 tongue, a 7’écurlate, of the size of a half- 
 crown, and nearly half an inch thick; 
 cut some large onions into round slices. 
 the same thickness, but rather larger ; 
 take as much from the centre of the lat- 
 ter,as the tongue will fill up; make as 
 many of these as you have chops, upon 
 which place them; then stew the chops 
 us for la Drue. When done, glaze the 
 chops and the tongue, but not the onion, 
 and dish them; reduce the sauce with a 
 little espagno/de, and pour it into the dish 
 with them. . 
 
 Veau Chops en Papillotes.*—Cut and 
 trim your chops as usual; and put them 
 into a tossing-pan, with some butter, 
 salt, and pepper} set them on the fire, 
 and let them remain till nearly done; 
 then place them on a dish, and pour the 
 butter, with some sweet herbs, over them. 
 Take as many pieces of paper as you 
 have chops, (each sufficiently large to 
 contain a chop), oil them well, lay on 
 every onea thin slice of bacon, and (when 
 cold) a chop with the herbs on both sides, 
 then another thin slice of bacon ; fold 
 these up in the paper as close as possible ; 
 make the ends quite secure to prevent 
 even the butter from escaping, and broil 
 them over a slow fire, that they may be 
 thoroughly done, and the paper not burnt. 
 Serve with'a clear gravy. 
 
 VEAL Chops Sautées.* — Take seven 
 handsome veal chops, trim,and lay them 
 ina tossing-pan, previously sprinkled 
 with pepper and salt; strew over the 
 chops, also, pepper, salt, parsley, and 
 shalota, shred very smali; pour half a 
 pound of melted butter over them, and 
 set the pan on a fierce fire; turn the 
 chops when one side isdone ; be careful 
 not to make them too deep a colour; if 
 you find they brown too quickly, lessen 
 your fire. When Gone, arrange them 
 neatly on a dish; put four ladlesful of 
 espagnole, anda bit of glaze into the pan, 
 stir it round, and pour the whole over 
 the chops, and serve. _ Pre 3 
 
 VEAL Chops, a la St. Garat.*—Cut 
 some tongue, @ d’écarlate, into moderate 
 sized lardons ; grate a little bacon, and 
 warm itina stewpan; add the lardons, 
 with pepper, and nutmeg}; tossthem up 
 in this, and lard some veal chops quite 
 through with them when cold. Brown 
 the chops in a little butter, and then 
 trim them. Put into a stewpan a few 
 rashers of bacon, cuttings of the tongue, 
 slices of ham, and a little basil; lay in 
 the chops, cover them with bacon, car- 
 rots, or onions sliced, and two glasses of 
 consomme, or stock ; cover the saucepan ; 
 put fire on the lid, and let them stew for 
 two hours. When done, drain and glaze 
 them; strain the sauce, and with four 
 
 
 

 
 VEA 
 
 ladlesful of it, mix three of espagnole ; 
 reduce, and pour it into the dish, with 
 the chops. 
 
 - Veau, Chump of, a la Daube.—Cut off 
 the chump end of the loin; take out the 
 edge bone, and put in its place some 
 good forcemeat; tie it up tight, and lay 
 it in a stewpan with the bone that has 
 been taken out, a bunch of sweet herbs, 
 an anchovy, two. blades of mace, some 
 white pepper, and a pint of good veal 
 stock ; cover the veal with: slices of fat 
 bacon, and lay a sheet of white paper 
 over it. Cover the pan close, and let it 
 simmer for a couple of hours; then take 
 out the bacon, and glaze the veal. Serve 
 - it with mushroom, or sorrel sauce in the 
 dish, or any other sauce you think bet- 
 ter. 
 
 Vean Cutlets, in Crust.—Make a mari- 
 nade with melted butter, mushrooms, 
 shalots, halfa clove of garlic, pepper and 
 salt, and let the cutlets simmer in this 
 
 for an hour; then wrap them in puff | 
 
 paste with all the seasoning; put them 
 in a deep dish, and bake them in the 
 oven; baste with yolks of eggs; makea 
 hole in the middle, into which pour a 
 good clear sauce when ready to serve. 
 
 Veat Cutlets, Marinaded.—Veal cut- 
 lets marinaded, are done the same as in 
 all former directions for marinade; or 
 you may do them the same asa breast of 
 veal marinaded, and serve with whatever 
 sauce you approve of. 
 
 Veau Cutlets, in Paper.—Chop up all 
 sorts of sweet herbs, season with pepper 
 and salt; mix these with a little oil, roll 
 the cutlets in it so that they may be well 
 covered ; then wrap them in paper, well 
 buttered; broil them slowly, and serve 
 either with or without sauce. You may 
 also wrap them, if you think proper, in 
 very thin slices of bacon. 
 
 Vea Cutlets a la Provencale.*—Lard 
 
 some well-shaped cutlets with anchovies | 
 and gherkins, and soak them for half an. 
 
 hour in some oil, with pepper, and salt; 
 tie each cutlet in a rasher of bacon, and 
 stew them in some butter, with parsley, 
 salt, pepper, and two glasses of stock. 
 
 When done, untie, but do not take off 
 
 the bacon. Serve with their own sauce 
 reduced. 
 
 Veat Cutlets, in Ragodt.—Cut some 
 large cutlets from the fillet ; beat them 
 flat, and lard them; strew them over 
 
 with pepper, salt, bread crumbs, and 
 
 sbred parsley; then make a ragodt of ' 
 
 veal sweetbreads and mushrooms; fry 
 the cutlets ofa nice brown in melted but- 
 ter; then lay them in a dish, and serve 
 the ragodt very hot over them. 
 
 Veat Cutlets en Redingotes.* —Pre- 
 
 pare your cutlets in the same manner as | 
 
 ( 487 ) 
 
 veal chops, en papillotes ; but instead of 
 
 
 
 VEA 
 
 wrapping them in paper, envelop them 
 with their seasoning in pieces of light 
 paste, and bake them in a moderate 
 oven. When done, pour veal gravy over, 
 and serve the cutlets hot. 
 
 Vea Cutlets, with Sour Sauce.—Let 
 the cutlets be cut moderately thick ; put 
 them into a saucepan, with just suffi- 
 cient water to cover them; when half 
 done, take them out, and let them drain 
 and cool; make a thin batter with eggs 
 and a little flour ; set afrying-pan on the 
 fire, with some lard}; as soon as it is hot, 
 dip the cutlets in the batter, and fry 
 them of a nice brown; serve with sauce 
 made of verjuice, salt, and pepper. 
 
 Veau Cutlets, Stewed.—Cut part of 
 the neck into cutlets; shorten them, 
 and fry them of a nice brown colour 3 
 then stew them in some good gravy, 
 thickened with a little flour, until tender; 
 then add some ketchup, cayenne, salt, 
 a few truffles, and merels, and some 
 pickled mushrooms. Forcemeat-balls 
 are a great improvement. 
 
 Vea Cutlets, and Sweet Herbs.—Chop 
 all sorts of sweet herbs, mushrooms, a 
 little winter savory, shalots, pepper and 
 salt, a spoonful of oil or butter; dip the 
 cutlets im this, and reduce the sauce to 
 make it stick; then do them over with 
 egg, and bread crumbs,'and set them in 
 the oven to bake; add a glass of white 
 wine, and a little cullis tou the sauce, 
 skim it well, and when the cutlets are 
 done, lay them on a dish, and serve 
 them to table, with the sauce poured 
 over. 
 
 Veau (Fillet of) in a Ragoitt.—Take 
 out the bone froma nice large white fillet 
 of veal, and put intoits place plenty of 
 good forcemeat; tie it up well; put it on 
 
 | the spit, fasten buttered paper over, and 
 
 roast it; have a ragodt the same as for 
 loin of veal, with ragodt; cut the arti- 
 chokes into any form you may think pro- 
 per; place the veal in the centre of the 
 dish, the artichokes round; serve the 
 ragout round, but not over, the veal. 
 VeaL, Fillet of, Roasted.—Stuft it with 
 the same ingredients as directed for the 
 shoulder, and roast it according to the 
 same directions. See shoulder of veal 
 roasted. The fat should be papered. 
 Veal, Fillet of, Stewed.—Stutfit; half 
 bake it, with a little stock in the dish; 
 then stew it with the stock it was baked 
 in, with some good gravy, and a little 
 Madeira; when done enough, thicken 
 the sauce with flour ; add ketchup, cay- 
 enne, a little salt, and lemon-juice ; give 
 it a boil, and serve it over the meat. 
 Veau Gristles, au Blanc.*—Cut the 
 
 gristles of any form you choose; scald, 
 
VEA 
 
 and then throw them into cold water: 
 when quite cold, trim, and put them 
 into a stewpan, with a quarter of a puund 
 of melted butter; add:in a minute or 
 two a table-spoonful of flour, shake the 
 panabout, that the latter may mix with 
 the butter; in a little while add stock, 
 champignons, a d0uguet garni, and some 
 pepper; let these stew for two hours, 
 then put in some small onions; when 
 the latter are done, make a Laison with 
 the yolks of three eggs, and serve the 
 gristles, covered with the onions and 
 champignons. 
 
 Veau Gristles, en Chartreuse.*—Cut 
 and dress the gristles as directed. (See 
 Poélés.) Take thirty carrots, and thirty 
 turnips, cut them into round pieces, all 
 of the same length and size (that of a far- 
 thing), and boil them separately in a lit- 
 tle consommé ; also boil forty small 
 onions (as near of a size a3 possible), and 
 twenty. lettuces ; scald seme French 
 beans, and young peas, taking care they 
 do not lose their green colour; slice half 
 the number of pieces of the roots after 
 they are boiled. Having thus prepared 
 all the ingredients, take a plain round 
 mould, butter it well, and cover the bot- 
 tom as follows: first, a circle of. the 
 sliced carrots, then one of sliced turnips, 
 within that, one of the onions, the French 
 beans, and the young peas; place them 
 as close together as possible. On these 
 arrange the other pieces of carrots and 
 turnips, put them regularly that they 
 may look handsome; cut the lettuces 
 into halves, and lay them over the roots; 
 these, if laid close, will form a solid foun- 
 dation for the rest; place the gristles 
 over them, also closely, and fill up all 
 spaces with the remaining vegetables. 
 
 over the mould tight, and put it into 
 the dain marie for an hour. In the mean 
 while, take the liquor in which each arti- 
 ele was dressed, clarify, strain, and re- 
 duce it; then adda spoonful of reduced 
 espagnole, anda bit of glaze; stir these 
 well in, and when the chartreuse isready, 
 turn it out, and pour this sauce over it. 
 | VeatGristles, en Marinade.*—Cut the 
 gtristles into square pieces, and put them 
 into a stewpan on slices of bacon; cover 
 them also with bacon, and pour in a ma- 
 rinade; stew them for two hours and a 
 half; then drain, dip them in batter, and 
 fry them, but not in a hot pan. Serve 
 with parsley fried crisp. 
 
 Vea Gristles, Poélés.* — Take the 
 gristles from two breasts, of veal, cut 
 them very close to the rib-bones ; they 
 may either be cut in small square pieces, 
 or left whole at pleasure, only taking 
 care that they are all the same size ; 
 soak and blanch them well, then put 
 
 (ey. 
 
 VEA 
 
 them into a stewpan between slices of 
 bacon ; pour a poéle over, and stew them 
 for four hours, when, if they are tender 
 enough for a larding-pin to penetrate 
 them, arrange them in a circle on a dish,’ 
 putting into the centre, whatever you’ 
 may think proper.” 9!) ( Saray! Hees 
 VEAL Gristles, au Soleil.* — Prepare 
 and dress the gristles as aw blanc, and 
 when thickened, place them on a dish,’ 
 and pour the sauce over them. When 
 quite cold, cover them with bread- 
 crumbs, dip them in beaten eggs, bread | 
 them a second time, and fry them, but 
 not in avery hot pan. Serve them on 
 fried parsley. tei 
 VEAL Gristles, Tureen of.*—Prepare 
 and stew the gristles aw blanc, except 
 that they must be moistened with con- 
 sommé instead of stock, they will require 
 three hours stewing. ‘Take some small 
 veal kernels, sweet- breads, cock’s-combs 
 and kidnies, and twelve fowl] guenelies, 
 all dressed separately ; drain, and put 
 them into the tureen, lay in the gristles, 
 and champignons; thicken the sauce 
 (which ought to be rather thin than 
 otherwise) with the yolks of five eggs, 
 and strain it into the tureen. 
 VEAL Gristles (Tureen of ).—Wash in 
 two or three waters a good quantity of 
 veal gristles, taken from the breast or 
 any. other part ; then lay them on a sieve 
 to drain; put a bit of butter into a stew- 
 pan, and set it over a slow fire, and as 
 soon as it boils, add more butter ; when 
 that has done hissing, put in « the 
 gristles, and an onion shred fine, some 
 pepper, salt, sweet herbs, shred fine, 
 and some flour; let these fry a little, 
 then pour in some gravy; add three cab- 
 bages cut in pieces, and let the whole be 
 thoroughly stewed; when done, skim off 
 the fat, pour in some ham cullis, and 
 serve. aN 
 Vea Kidney.—Take a veal kidney, 
 chop it up with some of the fat, likewise 
 a little leek, or onion, pepper and salt 5 
 a it up with an egg into alls, and fry 
 them. , ei 
 - Vea Kidnies.—Mixsomesliced onions 
 and minced kidney well together ; then 
 fry itin butter, and add a little stock, a 
 little white wine, about one spoonful, 
 pepper and salt, and serve with a Zazson 
 of yolks of three eggs, and cream. If you 
 wish to serve it brown, instead of eggs 
 and cream, make use of cullis sauce, 
 They may be broiled, and served with 
 a relishing sauce. They may also be 
 made into omelets, and served on toasted 
 bread. They are likewise very good 
 mixed in forcemeats. \> fi 
 Vrat Kidnies, Sautés.*—Mince a kid- 
 ney smalj, and put it into a tossing-pan, 
 
 
 

 
 VEA 
 
 with a little butter, champignons (pre- 
 viously dressed), parsley, shalots, pep- 
 per, salt, and nutmeg ; set the pan on the 
 fire; a few minutes are quite sufficient 
 to do the mince; when done, take it out. 
 Put a pinch of flour, a glass of white 
 wine, and a little reduced espagnole into 
 the pan; stir it round, add a little more 
 butter, pour it over the kidney, squeeze 
 in some lemon-juice, and serve. 
 
 Veau Kidney Toasts.—Mince a roast- 
 ed kidney, mince also half its fat ; season 
 it well with pepper and salt, chopped 
 shalots, parsley, and a small quantity of 
 green sweet basil; mix all together with 
 the yolks of eggs, and lay it upon slices 
 of bread of an equal thickness, or cut 
 into any shape you please, and smoothed 
 over with a knife dipped in egg; strew 
 over the mince, bread-crumbs, put them 
 into a baking dish upon thin slices of 
 bacon, and put them into the oven; 
 when sufficiently baked, drain off the 
 fat, wipe the bread with a linen cloth ; 
 serve with alittle gravy under them. 
 
 Vea, Knuckle of, Boiled. — Break 
 the bones that it may require less room ; 
 wash it well; putit into a saucepan with 
 three onions, a blade or two of mace, and 
 a few pepper-corns; cover it with water, 
 and let it simmer till done. You may, if 
 you think proper, boil a little macaroni 
 or rice with it, to give it a slight degree 
 of thickness. Before it is served, add 
 half a pint of milk and cream, and serve 
 this either over the meat, or separately. 
 
 Vea, Knuckle of, Fried and Stewed. 
 —Fry the knuckle with onions cut in 
 slices, and butter, te a nice brown colour; 
 and have in readiness some peas, let- 
 tuce, onion, and a cucumber or two, that 
 have stewed about an hour in a small 
 quantity of water ; add these to the veal, 
 and let all stew together till the meat is 
 tender.. Add pepper, salt, and a very 
 little mint, shred fine, and serve the 
 whole together. 
 
 Veau, Leg of, en Surprise.—Lard the 
 veal with slips of bacon, and a little 
 
 lemon-peel cut very thin; make stuffing. 
 
 the same as for a fillet of veal, only mix 
 with it half a pint of oysters, chopped 
 small, and stuff your veal with this, and 
 put it to stew with just sufficient water 
 to cover it; let it stew very gently till 
 
 quate tender; then take it up; skim off 
 t 
 
 e fat from the liquor, and add some 
 lemon-juice, some mushroom ketchup, 
 the crumb of a roll grated fine, halfa 
 pint of oysters, a pint of cream, and a bit 
 of butter, rolled in flour, let this sauce 
 thicken over the fire, and serve it over 
 the veal ; garnish the dish with oysters, 
 dipped in butter, and fried, and thin 
 slices of toasted bacon. 
 
 ( 489 ) 
 
 VEA 
 
 Veat, Loin of, a la Béchamelle.—Chop 
 
 out the inner bone from a nice white loin 
 of veal, and trim it that it will lay smooth 
 on the dish; chop off part of the chump 
 end, and put it down to roast; let it be 
 well done; have a béchamelle sauce pre 
 pared, and a few minutes before the veal 
 is to be served, take it up, and cut a deep 
 square hole close to where the chump 
 was cut off; mince the lean you have cut 
 out extremely fine, put it into the hot 
 béchamelle sauce, and pour it again into 
 the hole; serve it to table with a well 
 buttered toast under the kidney, and 
 plenty of gravy. 
 _ Veau (Loin of) Efouffée.*—Bone this 
 joint, and trim it of an oblong form; sea- 
 son the under part with salt and pepper, 
 tie it up, and put it into a braising-pan, 
 with three quarters of a pound of butter, 
 set it on the fire, and when quite. hot, 
 cover the pan; let it stand on a slow fire, 
 turning it occasionally for three hours 
 anda half.. The joint thus cooked may 
 be served simply as a remove to soup, or 
 glazed, or cold, with a jeliy round it. 
 
 Vea (Loin of), with Ragodit.—Pre- 
 pare the loin the same as with bécha- 
 melle, only take particular care that it 
 is not roasted of too high a colour; pre« 
 pare a ragodt made with truffles, mush- 
 rooms, cock’s-combs, livers, &c. &c., 
 artichoke bottoms, well stewed; lay 
 your veal in the centre of the dish, place 
 the artichokes round, and pour the ra- 
 godé round and over the artichoke ; 
 serve it to table. 
 
 Vea (Loin of) Roasted. —Spit the 
 loin, roast and baste it with butter ; place 
 under it a dish with some vinegar, a lit- 
 tle sage, rosemary and thyme; let the 
 gravy drop into this dish; when the veal 
 is done, take it up, make the herbs and 
 
 gravy hot, and pour it into the dish with ~ 
 
 the meat. 
 
 Vea (Loin of) Roasted.—The fat of 
 the loin must be papered; roast it the 
 same as the fillet. 
 
 Veau (Neck of) Botled.—Chop off the 
 chine bone from a fine white neck of 
 veal, sprinkle it with flour, put it in co!d 
 water, boil it very gently, taking care to 
 skim it well; when done, serve it with 
 parsley and butter, oyster sauce, or gar- 
 nished with tongue or ham. 
 
 Veau (Neck of) a la Créme.*—Take a 
 handsome shaped neck of veal, bone and 
 cut out all the sinews, soak it in milk for 
 four and twenty hours; then take it out, 
 dry it well, sprinkle it with salt, anda 
 
 small quantity of grated nutmeg, fasten. . 
 
 it to the spit, and roast it for two hours 
 and a half, basting it with déchamelle. 
 When done, put a bit of glaze, a little 
 pepper and nutmeg to the béchamelle ; 
 
VEA 
 
 stir them together, pour the sauce intoa 
 dish, and serve the neck of vealinit.§ © 
 
 Veat (Neck of) in Jelly.* — Take a 
 
 square-cut neck of veal, and having boned 
 it, lard it regularly with udder, tongue, 
 ad UVécariate, and very black truffles ; 
 wrap in slices of bacon, and tie it up; put 
 the joint into a braising-pan with rem- 
 nants of veal and poultry, a douguet, two 
 carrots, two onions, two cloves, a glass of 
 brandy, halfa glass of Madeira wine, and 
 two ladlesful of jelly; set the pan on the 
 fire; when the liquor boils, skim it, 
 cover the whole with a buttered paper, 
 and close the braising-pan; set itona 
 stove, with fire onthe lid; keep the heat 
 moderate and equal for two hours anda 
 half. When done, put the meat under 
 pressure, and when cold, trim and glaze 
 it. Lay it on a dish: serve it with the 
 jelly, and a mayonnaise. 
 . VEAu (Neck of) au Sanglier.*¥—Lard 
 a good shaped neck of veal as usual, and 
 marinade it in two glasses of vinegar, 
 with onions, bay-leaf, sage, coriander, 
 pepper and salt; place it over hot ashes 
 for two hours, and then roast it, using 
 the marinade to baste it. 
 
 Veat (Neck of ) Stewed.—Season some 
 slices of bacon with pepper, salt, shalots, 
 and spices; lard a breast of veal with 
 these, and let it simmer until tender in 
 three pints of stock, two onions, a bay- 
 leaf, and alittle brandy; when done, lay 
 the meat in a dish, skim off the fat from 
 the liquor, and pour it over the veal. 
 
 Vea (Noix) er Ballottine.* — Season 
 some lardons with salt, pepper, the four 
 spices, shred parsley and _ scallions, 
 thyme, and bay-leaf; lard with this a 
 note of veal, and then put it into a stew- 
 pan with half a pound of butter, add 
 pepper and salt, set it on the fire for 
 three quarters of an hour, without letting 
 it take colour; then put the veal ina 
 dish; leave the pan on the fire that the 
 butter may oi], when add a quarter of a 
 pound of grated bacon, the same of oil, 
 and a dessert spoonful of shalots, chop- 
 ped; fry them a little, then put in a dozen 
 champignons, chopped, a spvonful © of 
 shred parsley, seasoned with pepper and 
 nutmeg; when they are all done, pour 
 them over the veal. As soon as cold, 
 take six sheets of paper, oil them well, 
 lay thin slices of bacon over the meat, 
 and then wrap it. in a sheet of paper, 
 with all its seasoning, fold a second over 
 that, folded the reverse way, then again 
 another, and so on till all the paper is 
 used; take care that the ends are quite 
 secure, and that itis folded of a nice 
 shape; then tie it up, place it on a grid- 
 iron, over a slow fire, minding the paper 
 does not burn: do it for an hour, untie 
 
 ( 490 ) 
 
 VEA 
 
 the paper, and serve it; if the outer pa: 
 per should be coloured in the least de- 
 
 gree, take it off, 
 
 Veau (Noix of) a la Gen-d’arme.*— 
 Lard a xozv: of veal with fat bacon, and 
 tongue @ /’écarlate, and then soak it for 
 twelve hours in oil, with a sliced onion, 
 parsley, thyme, garlic, a bay-leaf, pep- 
 per and salt; after which wrap it ina 
 sheet of paper, with all the marinade ; 
 fold two more sheets of paper over it, 
 fasten the novw to a spit, and roast it ; 
 remove the papers when the meat is 
 nearly done, that it may brown; glaze 
 it lightly,and serve it with a pozvrade, 
 
 The paper should be well oiled before 
 
 the veal is wrapped in it. SMG Sabet oy 
 Vea (Notx of) Sautés.* — Having 
 taken off the skin, cut a 20x of veal into 
 round pieces, the size and thickness of a 
 dollar, beat each piece with the back of 
 a knife, lay them neatly in a tossing pan, 
 and pour over them three quarters ofa 
 ound of melted butter, with shred parse 
 ey, scallions, pepper and salt; set the 
 pan on the fire, and the moment the 
 pieces of veal are hot on one side, turn 
 them over, and heat the other: five mi- 
 nutes is quite sufficient to do them; then 
 
 lay them ona dish and keep them hot; . 
 
 reduce rather: more velouté than usual, 
 add to it the gravy from the pan, anda 
 liaison of two eggs; strain this sauce 
 
 over the pieces and serve. = 
 
 VeEAt (Notx of) en Surprise.*—Take a 
 well shaped noza, lard the upper part 
 with fine lardons, and the under part 
 with larger ones, all well seasoned with 
 salt and pepper ; line a braising pan with 
 rashers of bacon and slices of veal; add 
 two carrots, four onions, one stuck with 
 cloves, a bay-leaf, salt, a bunch of pars- 
 ley and scallions; lay in your veal, co- 
 ver the udder only with slices of bacon, 
 put a round piece of buttered paper over 
 the whole, and braise the noéw as usual, 
 and then let itcool. When cold, cut out 
 a piece of the meat of an oval shape, 
 through which take out great part of the 
 meat, leaving it at the bottem a sufficient 
 thickness that it will contain a ragoié 
 securely. Cuta slice fromthe piece first 
 
 taken out, cut the rest into dice, and do 
 
 the same with some champignons, and 
 put both into Jéchamelle. Make the notx 
 hot again, then drain and glaze it; put 
 the mince into the hole, lay theslice over 
 it, glaze that also, and serve it; pour 
 some esprgnole travaillée into the dish. 
 Vea (Small Noix hie — Take from 
 the shoulder of veal fifteen small nox ; 
 take offall the skin and trim them; run 
 these on three skewers, marinade them 
 in some oil, with a sliced onion, parsley, 
 pepper and salt, for half an hour; then 
 
 
 
 Vote riags 
 
 
 
 EO OC REIS By OE 
 

 
 VEA 
 fasten them to a spit, and roast them 
 before a large fire; glaze and serve 
 with a clear espic, or a purée of any kind 
 you like. 
 
 VEAL (Shoulder of) Galantine*—Take 
 a handsomely cut shoulder of veal and 
 bone it; cut about a pound of meat from 
 the thickest parts, mince it together 
 with an equal quantity of bacon, mix 
 them well with the yolks of four egys, 
 shred parsley, salt, and spices,and spread 
 the farce, about an inch thick, over the 
 whole joint; lay on it some Jdardons, 
 truffles. tongue @ /’écarlate, carrots, and 
 an omelet, coloured green with spinach 
 essence, all cut in dardons ; cover these 
 with another layer of farce, place more 
 of the Jardons, &c. and then a thirdlayer 
 of farce ; rvll up the shoulder, carefully 
 securing the ends; lay rashers of bacon 
 round it, wrap it in a cloth and tie it 
 tight. Line a braising pan with slices of 
 bacon, put in the galantine, with two 
 calf’s feet, the bone of the shoulder, six 
 carrots, eight or ten onions, one stuck 
 with four cleves, four bay-leaves, a little 
 thyme, a large bunch of parsley and ecal- 
 lions ; pour in some stock, and cover the 
 pan; set it onthe fire, and leave it for 
 three hours, by which time the shoulder 
 will be sufficiently done; take it out, 
 pressing it gently that all the gravy may 
 run from it, and then let it cool. Break 
 two eggs into a stewpan, beat them well. 
 strain the liquor, and pour it to them, 
 stirring all the time, that they may be 
 thoroughly blended; add a bay-leaf, a 
 little thyme, and parsley, salt, pepper, 
 and spices ; set it on the fire, and when 
 it begins to boil, remove it to the side ; 
 cover the stewpan, and put hot ashes on 
 the top, and leave it to boil slowly for 
 half an hour, when strain it gently 
 through a fine cloth, but do not press it; 
 when cold it will be quite a jelly. Place 
 the galantine on a dish, trim and glaze 
 it, and surround it with the jelly. 
 ‘Veau (Shoulder of) aux Petites Racines.* 
 —The shoulder is boned, and larded in- 
 side with bacon, seasoned with shred 
 parsley, thyme, bay-leaf, pepper, salt, 
 and spices; it is then rolled, and tied up 
 like the galantine, dressed in the same 
 way. It is served hot, with petites racines 
 round it. (See Roots.) 
 
 VeAL (Shoulder of) Roasted. — Cut off 
 
 ~~ the knuckle for a stew or gravy, stuff 
 
 the shoulder with the following ingre- 
 dients :—some suet, chopped fine, pars- 
 ley and sweet herbs, shred fine, bread- 
 crumbs, and grated lemon-peel, pepper, 
 salt, nutmeg, and yolk of egg; whilst 
 roasting, flour and baste it; veal require 
 being more done than beef. 
 
 » Veau Sweetbreads.—They are of them- 
 
 ( 491 ) 
 
 VEA 
 
 selves, generally considered very insipid, 
 and are, therefore, usually served with a 
 sharp relishing sauce, in whatever man- 
 ner they are dressed, and commonly 
 take their name from the sauce with 
 which they are served. Particular care 
 should be taken to braise them tender 
 and white. Sy 
 
 Vea Sweetbreads & Il’ Anglaise.* — 
 Take six veal sweetbreads (three of each’ 
 sort) scald, and then dress them in a 
 half glaze, in which let them coo} ; have 
 ready the yolks of four eggs, beaten with 
 a quarter of a pound of butter, to the 
 consistence of a thick cream; drain the 
 sweetbreads, soak them in it, and then 
 roll them in grated bread; repeat this 
 operation, and either broil or bake them. 
 
 VeaL Sweetbreads (Atelets of).* — 
 When the sweetbreads are scalded, cut 
 them into oblong pieces, all the same 
 size, and put them into an atelet¢ sauce 5 
 cut also a calf’s udder in the same man- 
 ner, but very thin; put these, alter- 
 nately, on skewers; dip them in beaten 
 egg, and broil them. Serve with a to- 
 mata, or Jtalienne sauce. 
 
 VEAL Sweetbreads a la Béchamelle.— 
 Blanch two throat sweetbreads, and then 
 let them stew for fifteen minutes insome 
 good braise ; take them out, and let them 
 cool; then triin them neatly round, and 
 cut them in rather thin slices, put them 
 into some good béchamelle sauce ; a few 
 mushrooms is a very greatimprovement} 
 make the whole very hot, and serve. 
 
 VraL Sweetbread Boudin.* — The 
 sweetbreads being scalded, cut them into 
 piecesas big as nuts, and mix with them 
 pork and beef, chopped small, shred tar- 
 ragon and scallions, godiveau, bread, 
 boiled in milk, and beaten with yolks of 
 eggs, season the whole with salt, pepper, 
 and spices. Soak sonie pieces cf caulin 
 warm water to soften them, spread 
 them open on the table, and fill them 
 with the above mentioned mixture 3 rol} 
 them up in whatever shape and size you 
 please, cook them ina Dutch oven, and 
 serve them crisp. 
 
 VEAL Sweetbreads en Caisse.*-—Make 
 three paper cases, each sufficiently large 
 to contain a sweetbread; take three 
 sweetbreads, scald, and then dress them 
 in an afelet sauce; when done, and cold, 
 put them into the cases, previously rub- 
 bed with oil; add a spoonful of espagnole 
 to the sauce ; mix them well together, 
 and then pour it into the cases; cover the 
 sweetbreads with a few finely grated dry 
 crumbs, adda few drops of melted butter, 
 and bake for half an’ hour; let them be 
 nicely browned and serve, 
 
 VEAL Sweetbreads with Cheese.* —Fry 
 some small onions in a little butter, and 
 
VEA 
 
 then put in the sweetbreads, and half a 
 glass of good stock. Cut some Gruyére 
 cheese into thin slices, lay them on a 
 dish, and pour on them a little veal 
 gravy, previously mixed with the yolks 
 of two eggs; place the dish over a mode- 
 rate fire, that the cheese may dissolve 
 gradually, and when the gratin is formed, 
 pour on it the sweetbreads with their 
 sauce, brown it with the salamander, and 
 serve very hot. 
 
 Vea Swectbreads (Coquilles of ).* — 
 Cut a throat sweetbread and some 
 champignons into bits like farthings ; 
 put two large ladiesful of allemande, and 
 a bit of glaze into a saucepan; when it 
 boils, put in the sweetbreads, and cham- 
 pignons, some butter, parsley, and le- 
 mon-juice; give them a boil, and then 
 put the preparation into scallop shells, 
 cover them with grated bread, and Par- 
 
 esan cheese, and brown them in a 
 Dutch oven. 
 
 Veau Sweetbreads with Cullis.—Well 
 scald the sweetbreads, and trim them, 
 put them into a stewpan, with a small 
 quantity of good consommé, a bunch of 
 parsley, a clove of garlic, twospoonsful of 
 spices, a glass of white wine, a slice of 
 ham, pepper, and salt; when they are 
 done, skim the sauce, sift it througha 
 sieve, and reduce it to a moderate consis- 
 tence, adding a small quantity of parsley 
 chopped fine, a squeeze of lemon-juice, 
 and serve it over the sweetbreads. The 
 lemon-juice mustbe omitted if the wine 
 makes it sufficiently sharp or relishing, 
 which is the case for some palates. 
 
 Veat Sweetbread a la Duchesse.— 
 Scald it, then lard it; put into the middle 
 a little farce called salpicon, made with 
 mushrooms, truffles, or fat liver; sew it 
 up, and boil it in good veal stock ; reduce 
 the sauce to a glaze, and serve witha 
 wine sauce, Orange, or any other. Itis 
 also served with any sort of stewed 
 greens, glazed like a veal fricandeau. 
 
 Veat Sweetbreads Fried.—Cut them 
 in long slices, and with a feather do them 
 all over with yolk of egg; make a season- 
 ing of pepper, salt, and grated bread; do 
 them over with this, and fry them in 
 butter; serve with butter sauce, with a 
 little ketchup mixedin, or with gravy, or 
 lemon-sauce. 
 
 Vea Sweetbreads (Garniture of).*— 
 Scald the sweetbreads, and put them into 
 a stewpan on two rashers of bacon, lay 
 another over them, add a little clarified 
 butter, carrots, onions, bay-leaf, two 
 cloves, and a sufficient quantity of stock 
 to cover the whole; put in some salt, 
 and stew the sweetbreads for three quar- 
 ters of an hour. When done, cut them 
 in pieces to use when directed, 
 
 ( 492 ) 
 
 VEA 
 
 Vea Sweetbreads Glacés.*—Take the 
 whitest, roundest, and most fleshy sweet- 
 breads, soak them well in warm water, 
 then blanch them in nearly boiling water; - 
 take them out, drain, and lard them, Lay 
 in a stewpan some rashers of bacon, slices 
 of veal, carrots, onions, two cloves, and 
 two bay-leaves; put in the sweetbreads, 
 with half a spoonful of stock only; cover: 
 them witharound of buttered paper, and 
 braise them for three quarters of an hour. 
 Take care they donot take culour. Serve 
 with a purée of endive, or any other arti- 
 cle of the same kind. 
 
 VeAL Sweetbreads like Hedgehogs.— 
 Scald the sweetbreads, and lard them, 
 with ham, and truffles, cut in small lar- 
 dons, and fried for a short time in butter 
 (lard them so that the lardons may stick 
 out a little to give the wppearance of 
 bristles): simmer the sweetbread thus 
 larded in the same butter the Jardons 
 were fried in, with stock, a glass of white 
 wine, seasoned with a little salt, and pep- 
 per; when done, skim and strain the 
 sauce, add alittle cullis, and serve this 
 over the sweetbreads. 
 
 Veau Sweetbreads Larded. — Parboil 
 two or three sweetbreads; when they are 
 cold, lard them down the middle with 
 little bits of bacon, on each side with bits 
 of lemon-peel, and beyond that, with a 
 little pickled cucumber cut very small; 
 stew them gently in cullis or rich gravy, 
 thickened with a little flour, add mushe 
 
 room powder, cayenne, salt, if necessary, 
 
 and a little lemon-juice, 
 
 Veau Sweetbread Pie. —(See Sweet- 
 bread under the letter S.) 
 
 VEAL Sweetbreads Roasted.—Trim off 
 the tough part, and blanch for three 
 minutes in a stewpan of water, with a 
 little salt, three heart sweetbreads, then 
 take them out, and put them into a basin 
 of cold water till cool; have an egg beat 
 up in a dish, some bread crumbs, and 
 clarified. butter, run a skewer through 
 the sweetbreads, and fasten them on the 
 spit; egg them all over, shake some 
 bread crumbs over, then sprinkle clarifi- 
 ed butter over, and then bread crumbs 
 again; put them down to roast again for 
 a quarter of an hour, then take them off 
 the skewer, and serve them on a dish 
 over a little butter sauce, mixed with a 
 spoonful of gravy, a small bit of glaze, 
 and a squeeze of lemon-juice; let it be 
 hot, but. not boiling, and thoroughly well 
 mixed before it is served under the sweet- 
 breads, 
 
 VEAL Sweetbreads (Sauté of ).*—Pre- 
 pare scald, and drain the sweetbreads ; 
 when cold, cut them inte slices about half 
 an inch thick; put some clarified butter 
 into a tussing- pan, season the slices with 
 
 
 
 w 
 
 i 
 ¥ 
 
 Ry 
 
 on —_- 
 
 re 
 

 
 
 
 VEG 
 
 pepper and salt, lay them in the pan, 
 pour more butter over them, and set the 
 pan on a hot stove ; when one side is 
 done, turn them; they require a very 
 short time to dress them. Serve them 
 with an Jtalienne. 
 
 -Veat Sweetbreads to Stew.— Parboil 
 them, and stew them in a white gravy; 
 add cream, flour, butter, nutmeg, salt, 
 and white pepper. 
 
 VEAL Sweetbreadswith Sweet Herbs.— 
 
 Braise them the sameas with cullis sauce, 
 or much in the same manner; take all 
 sorts of sweet herbs finely chopped, or 
 any one or two in particular, and simmer 
 them for some time in gocd cullis, and 
 serve upon the braised sweetbreads,either 
 whole, or cut in-pieces. 
 
 Veat Tendons a la Provencale.*—Cut 
 your tendons into scaHops, scald and 
 
 press them; when cold, put them into a 
 
 tossing-pan, with a half glaze ; take care 
 that the glaze covers them entirely ; 
 - the tendonson a dish, em couronne ; 
 
 ave ready some onions dressed as fol- 
 lows: cut them in slices, and fry them, 
 with a very little garlic, in some oil ; 
 drain the onion, simmer it in a-spoontul 
 of espagnole, with a little vinegar and 
 allspice: pour this over the tendons, and 
 
 serve. 
 
 VEGETABLES. — Vegetables should 
 be gathered fresh, picked clean, trimmed 
 or pared neatly, and washed in several 
 waters. Those that are to be plaim boiled 
 should be putinto plenty of boiling water, 
 with salt init, and drained the moment 
 they are sufficiently done. If over boiled 
 they lose their crispness and beauty. 
 
 VecETABLes (Dish of ).—Wash a dish 
 with white of raw egg, then make four 
 
 divisions in it with fried bread, and@-put 
 
 alternately into each division the follow- 
 - ing vegetables: spinach, turnips, pota- 
 toes, sliced carrots, and small onions, or 
 cauliflower, or heads of brocoli, ali pre- 
 viously stewed in a little cullis; when 
 put into the dish, let as much of the 
 essence as possible adhere to them. You 
 may, if you please, instead of making the 
 divisions of fried bread, make them of 
 mashed potatoes and yolks of eggs mixed 
 together, and put on the dish in as many 
 divisions as yow please; afterwards baked 
 till of a nice colour, and served to table 
 with any kind of stewed vegetables you 
 may approve. 
 
 VWereeraste Marrow.*— The smallest 
 are considered the best for dressing: they 
 should be put into hot water with a little 
 salt, and boiled for half an hour, that 
 they may be quite tender; serve them 
 on toasted bread, with plain butter ina 
 boat: | 
 
 VEGETABLES ?” a Mould.—Line the in- 
 
 ( 493 ) 
 
 adry cold 
 
 
 
 VEG 
 
 side of an oval mould with rashers of 
 bacon ; then set upright alternately, slips 
 of turnips, carrots, pickled cucumbers, 
 and celery, and asparagus heads. Lay a 
 forcemeat atithe bottom of the mould, and 
 round the inside of the vegetables; fill. 
 
 the centre with stewed beef tails, with 
 
 the bones taken out, or with small pieces’ 
 of mutton or veal passed with sweet’ 
 
 herbs, pepper, salt, and lemon-juice. 
 
 Cover with forcemeat, wash it over with 
 egg, and bake it. 
 
 l When it is to be serv- 
 ed, turn it gently out of the mould upon 
 
 a dish, take off the bacon, make a little 
 
 hole at the top, and pour in some good’ 
 cullis. 
 
 _ VeceTaBLe Pie.—Cut celery heads two 
 inches long, turnips and carrots into’ 
 shapes, some peeled small onions, or two 
 Spanish onions, artichoke bottoms cut 
 into quarters, pieces of cauliflower, or 
 heads of brocoli, heads of fine aspa- 
 ragus, and any other vegetable you may 
 think proper. Wash all these vegetables 
 thoroughly clean; then boil’ each sepa- 
 
 rately in just sufficient water to cover 
 
 them, and as they get tender, strain the 
 liquor into one stewpan, and put the 
 vegetables into another. Then add to- 
 their essence half a pint of strong con- 
 
 sommé ; thicken it with flour, and season 
 
 with cayenne, salt, and lemon-juice ; boil 
 it for ten minutes, and then strain it to 
 the vegetables, and let them simmer 
 together. Serve them in a raised pie 
 crust, or in a pie-dish, with a raised crust 
 baked'round it. 
 
 VEGETABLES to Preserve for the Win- 
 ter, — French beans must be picked 
 young, and a layer of them put three 
 inches deep into a small wooden keg}; 
 sprinkle’ them over with salt, and then 
 put another layer of beans, and etrew 
 salt over, and so onas highas you please; 
 be careful net te put too much salt. 
 Cover them with a plate or a piece cf 
 wood that will go into the keg, and place 
 a heavy stone over it ; a pickle will exude 
 
 | from the salt and beans; when wanted 
 
 for use, cut, soak, and boil them the same 
 as though they were fresh. 
 Keep carrots, parsnips, and beet-reots, 
 
 ‘in layers of dry sand, and do not clean 
 
 either them, or potatoes, from the earth 
 that remains about them. 
 
 Store onions should be kept hung up in 
 room. 
 
 Cut parsley quite close to the stalks, 
 and dry it in a warm room, or dry itina 
 very cool oven upon tins. 
 
 Let artichoke bottoms be dried slowly, 
 and kept in paper bags; keep truifles, 
 morels, lemon-peel, &c., in a very dry 
 place. 
 
 You ot keep small close cabbages 
 
VEN 
 
 rhany weeks, by laying them, before the 
 frost sets in, on a stone floor, which will 
 blanch, and make them very fine. 
 
 VEGETABLE Sowp.— Peel and cut into 
 slices six large onions, six carrots, and 
 four turnips; fry them in halfa pound of 
 butter, and pour on them four quarts of 
 boiling stock, then add to these a crust 
 of bread toasted as brown and as hard as 
 posmntes (but be careful that it is not 
 
 urnt), some celery, sweet herbs, white 
 pepper, and salt; and let the whole stew 
 gently for four hours, then strain it 
 through a coarse cloth; have ready, 
 sliced carrot, celery, and a little nutmeg, 
 add them to the soup, and let them stew 
 in it until quite tender. Some like the 
 addition of an anchovy, and a little 
 ketchup. 
 
 VELOUTE.*—Take the cuttings and 
 remains of any joints of veal and fowl you 
 may have in the house, of which take 
 four pounds, and put into a large stew- 
 pan, with some carrots, onions, parsley, 
 scallions, three bay-leaves, three cloves, 
 anda ladleful of stock; put your stewpan 
 on a fierce fire, skim it well, and take care 
 that the meat does not stick; when suffi- 
 ciently reduced, add as much stock as will 
 
 nearly fill the stewpan, salt it well; give it 
 
 a boil, skim it, and then put it on the side 
 of the fire to simmer for two hours ; after 
 which strain it through atammy. Make 
 a white roux, stir into it for ten minutes 
 a few champignons, then pour on it, a 
 little at a time, the above liquor; let it 
 boil up once, skim it, and set it again _by 
 the side of the fire for an hour and a 
 half: take off all the fat, strain it again, 
 and then put it by for use. Take care 
 that the velouté is not in the least colour- 
 ed, as, the whiter it is the better. 
 
 The velouté travaillée is done in the 
 same manner as the espagnole. 
 
 VENISON. — The choice of venison 
 should be regulated by the appearance of 
 the fat, which, when the venison is 
 young, Icoks thick, clear, and close; as 
 it begins to change first towards the 
 haunches, run a knife into that part ; if 
 tainted you will perceive a rank smell, 
 and it will have a green or blackish ap- 
 pearance. i 
 
 If you wish to preserve it, you may by 
 careful management and watching, keep 
 it for a fortnight by the following method: 
 wash it well with milk and water very 
 elean, and dry it perfectly with cloths 
 until there is not the least damp remain- 
 ing, then dust pounded ginger over every 
 part; this is a good preventive against 
 the fly. When to be dressed, wash it 
 with a little luke-warm water, and dry it. 
 Pepper should also be added to keep it. 
 
 ( 494 ) 
 
 VEN 
 
 fry it; put some gravy into a stewpany’ 
 
 with a little flour, red wine, currant-jel- — 
 
 ly, and a little lemon-juice; boil these 
 together ; putin the venison, let it heat,’ 
 without boiling, and serve. a 
 Venison %n Collops.— Cut part of 2 
 haunch of venison into collops, which 
 ‘beat with the back of a knife, and lard 
 them with small lardons; shred some’ 
 thyme, rosemary, parsley, spinach, and: 
 other sweet herbs; mix them with suet. 
 chopped fine, salt, pepper, cloves, nut- 
 meg, and the yolks of eggs; spread this 
 farce over the collops, roll them up, tie 
 them round, and roast them ; placea disk: 
 under them to receive the gravy, pour 
 claret into it, and when the collops are’ 
 nearly done, put the dish on hot ashes, 
 with grated bread, vinegar, cinnamon, 
 and a little sugar; stir them together,” 
 add’a ladleful of clarified butter, put in 
 the collops of venison, and serve very 
 hot, with asauce made as follows: take 
 of claret, water, and vinegar, a glass 
 each; put into them an onion stuck with 
 cloves, two or three anchovies, a spoon- 
 ful of salt, the same of pepper, and of 
 cloves also; give the whole a boil, and: 
 then strain it. aii ' 
 Venison Hashed.—Warm it in its own 
 gravy; if there is no fat left, take some: 
 slices of mutton fat, set it on the fire with 
 alittle port wine and sugar, and let it 
 simmer till dry; then add it to the hash. » 
 Venison Hashed.*—Take some ancho- 
 vies, boil them till they are dissolved, 
 then add some oysters with their liquor,’ 
 a little milk, some red wine, and a little 
 ketchup ; put in your venison, let it: 
 warm in this, but do not let it boil, and 
 serve it with fried sippets, and the sauce 
 &c. over it. $s gyi) 
 Venison Pasty, fo be served Hot.— 
 Bone a breast of venison, beat it flat, cut 
 it in large pieces, season it thoroughly, 
 and lay it in a stone jar, and pour over it 
 some drawn beef-gravy; lay the bones on 
 the top, then put the jar in a saucepan of ' 
 water over the fire, and let it simmer for ° 
 three or four hours, then set it in a cold 
 place till the following day; then lay a’ 
 puff-paste, tolerably thick, round the 
 edge of a deep dish, lay the meat in the | 
 dish, having first taken off the cake of 
 fat from the top; if not sufficiently sea-° 
 sored, add more pepper, salt, and all- 
 spice; pour in part of the liquer, add. 
 some port wine, egg the bottom paste, 
 and lay on a thick top paste; trim and — 
 egg it, and let it bake rather more than 
 an hour in a moderate oven; reduce the ° 
 remainder of the liquor with half a bottle 
 of port wine till very strong, add a little 
 cayenne, and pour this into the pasty 
 
 Venison (Breast of ).—Either roast or | just before serving. 
 
 Tee? ae ee 
 
 SSeS 
 
 j 
 d 
 ; 
 7 
 
 
 

 
 
 
 VEN 
 
 Venison Pie or Pasty. — All kinds 
 of meat intended for pies and pasiies 
 anust be highly spiced when served hot, 
 and still more highly spiced when served 
 ‘cold; but the seasoning must be regu- 
 lated by judgment and taste. ‘l'ake one 
 or two breasts of venison, (according to 
 the size you wish to make your pie or 
 pasty), bone it thoroughly, beat it very 
 flat, and lard it through and through with 
 large lardons, well seasoned with all sorts 
 of spices, and sweet herbs finely chopped ; 
 roll it up as tight as possible, and tie it 
 up with strong twine. Put into a stew- 
 pan the bones and trimmings of the veni- 
 son, with carrots, onions, parsley, one 
 clove of garlic, thyme, bay-leaf, pepper- 
 corns, and allspice, and let all stew till 
 nearly dry; fiil it up with equal quanti- 
 ties of beef or mutton braise, and water, 
 which let boil very gently till done, then 
 put in the roll of venison; put paper on 
 the tep, cover very close, and let it stew 
 gently with fire over and under. When 
 sufficiently done, take it off the fire, and 
 let it stand in the liquor until nearly 
 cold; then prepare a plain paste of four 
 pounds of flour to one pound of butter, 
 the same as for raised pie, but instead of 
 making it stiff, mix it as soft as possible ; 
 lay part of this paste as thick as you well 
 
 can round the edge of the dish; cut off 
 
 the twine from the venison, skin, and lay 
 it in the dish, and pour some of the 
 gravy it has stewed in; put on the cover, 
 trim it very neatly, make a hole in the 
 top, do it over with egg, and bake it ina 
 moderate oven for three or four hours; 
 reduce the remainder of the liquor it 
 was stewed in, and when the pie 1s bak- 
 ed, pour itin; serve it cold. ‘The pasty 
 can scarcely be made too thick. | : 
 Vent30n Potted.—Put the venison into 
 a pan, and pour red wine over it, and 
 cover it with about a pound of butter; 
 ptt a paste over the pan, set it in the 
 oven, and let it be well baked; when 
 done, take the meat out of the gravy, 
 beat it fine with the butter that has risen 
 to the top, add more if necessary ; season 
 with pepper, salt, and mace pounded; 
 put it into pots, set them in the oven for 
 ’ afew minutes; take them out, and when 
 cold, cover with clarified butter. 
 Venison Roasted. — To dress the 
 hauach, chop off the shank, take off the 
 skin, but not any of the fat; then fasten 
 it on the spit. Make a paste of flour and 
 water, roll it out to the shape of the veni- 
 son; lay it on thick upon the venison, 
 paper over that, and secure it well with 
 pack-thread. Let it roast at a good dis- 
 tance from the fire, and baste it fre- 
 quently. About a quarter of an hour 
 before serving take off the paste, dredge 
 
 ( 495 ) 
 
 VER 
 
 it with flour, baste it witha bit of butter 
 andsprinkle a little salt over it; and when 
 of a fine brown colour, take it up, serve 
 iton a dish, witha good gravy under it, 
 and garnish the bone with cut paper. 
 Serve with hot port wine, or currant jelly, 
 ina boat. A neck of venison should be 
 covered with paste, and roasted in the 
 same manner as the haunch, only thatit 
 does not require being so much done. 
 
 Venrson Sauce.— Serve with venison, 
 currant jelly by itself, or warmed with 
 port wine, ov port wine warmed by itself. 
 
 Venison Semey.— Make some paste 
 with the crumb of a brown loaf grated 
 very fine, a pint of white wine, two 
 pounds of sugar, and the rind ofan orange 
 shred small, add alitile nutmeg, and salt; 
 mix it well with the hand; roll it out; 
 wrap the venison completely in this 
 paste, and bake it for an hour. Serve it 
 with white wine, boiled up with sugar, 
 and spice; strew powder-sugar over it. 
 
 Venison (to Stew).—Cut the venison 
 into slices, and put them into a stewpan, 
 with a little claret, rosemary, six cloves, 
 vinegar, sugar, and grated bread; set 
 these on a moderate fire to stew. When 
 done, add grated nutmeg, and serve. 
 
 Venison Stewed.—Put into astewpan 
 a pint of good gravy, a pint of red wine, 
 a large spoonful of currant jelly; cut the 
 venison into slices, and flour it, and put 
 it into the stewpan with the ingredients, 
 and let it simmer till tender ; take up the 
 venison ; thicken the sauce with a bit of 
 butter rolled in flour, and serve it over 
 the meat, 
 
 Venison (Shoulder of ) Stewed.—Take 
 out the bone and beat it; have ready 
 some slices of mutton fat, that have been 
 soaked a few hours in port wine, and lay 
 them about the venison ; sprinkle a lite 
 pepper, and allspice, in fine powder, over 
 it, roll it up tight, and tie it. Put it into 
 a stewpan that will just hold it, with 
 some mutton or beef gravy, not too 
 strong, half a pint of port wine, some 
 pepper, and allspice. Let it simmer very 
 closely covered, aid as slowly as possible 
 for four hours. When quite tender, take 
 off the tape, lay the meat ina dish, and 
 strain the gravy over it. Serve with cur- 
 rant-jelly sauce. The shoulder should 
 not be dressed in this manner if very fat. 
 
 VERDE. — Infuse the riad of three 
 lemons and four oranges in two quarts 
 of rum or brandy, for four-and-twenty 
 hours, closely stopped ; then squeeze the 
 juice through a strainer; if the fruit is 
 good, there will be half a pint, and if 
 there is not so much, make it that; add 
 to it a pound and a quarter of sugar, pour 
 to it three quarts of water, and keep 
 i ba all the sugar is dissolved ; 
 
VER 
 
 when it is dissolved, stir in the peel and 
 spirits, and then one pint of cold new 
 milk; pass it through a bag till clear ; 
 bottle it. It will keep good for twelve 
 
 ths. 
 me ERJUICE.—Verjuice is the young, 
 
 unripe, and sour grape ; it is frequently | 
 used in French cookery, but very rarely | , A : 
 | very green verjuice as will yield six 
 
 . Vergsuice. — Take some crab apples | 
 when the kernels turn black, lay them | 
 in a heap to sweat; then pick them from | 
 the stalks and rottenness, beat them toa | 
 mash, and press the juice through a bag | 
 
 put into English dishes. 
 
 of coarse hair cloth into a clean vessel ; 
 it will be fit for use ina month’s time. 
 If intended for white pickles, distil it in 
 acold still. It may be put into sauces 
 when lemon is wanting. 
 
 Versuice (Compote of ).*~—Choose the 
 largest verjuice, split them open, an 
 
 take out the seeds; throw the berries | 
 
 into cold water. Boil some water in a 
 skillet, drain the fruit, and then put it 
 into the skillet; when it rises to the sur- 
 face, take the skillet from the fire, cover 
 it, and let it stand. When cold,.drain, 
 and mix the verjuice with a sufficient 
 quantity of clarified sugar; give it two 
 -or three boils together; remove it from 
 the fire, skim, and pour it into the com- 
 potier. 
 
 Versuice Marmalade.*-Take the seeds 
 from your berries, which put into a skil- 
 let of boiling water, and set them on the 
 
 fire ; when the berries rise to the sur-_ 
 face, cover the skillet, take it from the | 
 fire, and place it om hot ashes for two | 
 
 hours, that they may be quite green} at 
 
 the end of that time pour the whole into | 
 a pan; when cold, press the juice from 
 the verjuice, through a sieve into a stew- | 
 
 pan, and put it again on the fire that the 
 moisture may evaporate; then take it 
 out quickly, weigh it, boil an equal quan- 
 tity of sugar to cassé, mix the fruit with 
 it, simmer them together a little while, 
 and then pour it into pots. 
 Versuice Preserved.*—Split, and take 
 the seeds from two pounds of verjuice, 
 put the fruit into a skillet of boiling wa- 
 ter, set it on the fire, give it one boil, 
 and then leave it ona very slow fire for 
 five or six hours, covered close; at the 
 end of that time the fruit will be green, 
 ‘and may be drained. Boil two pounds of 
 sugar to petite plume, add the verjuice, 
 boil it up twice with the pan covered ; 
 skim it well, and pour the preserve into 
 ars. 
 ; Versuics Preserved Dry.*—Scald the 
 verjuice as above, boil your sugar to 
 perlé, add the fruit, boil several times, 
 and then pour the preserve intoa pan ; 
 
 ( 496 ) 
 
 
 
 VER 
 
 the next day drain off the syrup, boil it 
 to grand perlé, put in the verjuice, cover 
 the pan, give one boil, skim it, and put 
 it aside. The next day drain the ver- 
 juice, put it on slates, sprinkle sugar 
 over,and dry it in the oven, or on a 
 stove. . $ 
 
 Vexsuice, Syrup of.*—-Crush as much 
 
 pounds of juice; strain the juice, first 
 through a sieve, and then through a 
 jelly-bag until perfectly clear ; boil three 
 
 ounds of sugar to petzt plume, pour the 
 juice to it; take care that the fire isa 
 large one, boil the whole to perlé, and 
 then take it off the fire, and when the sy- 
 rup is half cold, bottle it. iby 
 
 VERMICELULI Soup a ?Allemande.— 
 Stir together in a basin, the yolks of 
 seven eggs, with half a pint of cream 
 squeezed through a tammy, and the mi- 
 nute before serving the soup to table, add 
 this /azson to it. 
 
 VERMICELLI Cream.—Boil some ver- 
 micelliin milk until it becomes quite a 
 marmalade; let it cool, and then mix 
 with ita pint of cream, some macaroni 
 drops, orange-flowers, and lemon-peel,all 
 chopped very fine, with a little pounded 
 cinnamon, five whole eggs well beaten, 
 and sweeten with powder sugar accord- 
 ing to taste; pour it into the dish it is 
 to be served in, and bake it as usual. - 
 
 VERMICELLI 72 Milk.*—Boil the quan- 
 tity of milk you may require, and put 
 into it halfa pound of vermicelli peeled, 
 and a sufficient quantity of sugar 3 stir it 
 frequently that the vermicelli may not 
 form a paste: halfan hour will be long 
 enough to boil it. A little almond milk 
 may be added when ready for table. 
 
 VeERMICELLI Pudding.*—Boil a quar- 
 ter of a pound of vermicelli with a little 
 cinnamon, in a quart of milk; in the 
 meantime mix a quarter of a pound of 
 melted butter with a pint ofcream, and 
 the yolks of four eggs ; pour in the ver- 
 micelli when quite soft; add a little flour 
 and beef marrow, and powder sugar to 
 the taste; beat all up for half an hour, 
 tie it in a floured cloih, and boil it. 
 VERMICELLI Pudding.--Boil four ounces 
 ofvermicelli in a pint of new milk, until 
 quite tender, with a stick or two of cin 
 namon. Then add half a pint of thick 
 cream, a quarter Of a pound of butter, a 
 quarter of a pound of sugar, and the yolks 
 
 of foureggs, thoroughly beaten ; lay the 
 above ina dish and bake. : 
 
 VERMICELLI Soup.* — Take as much 
 good stock as yourequire for-your tureen, 
 strain, and set iton the fire, and when it 
 boils, put in the vermicelli, and let itsim- 
 
 , mer for half an hour by a slow fire, that 
 
 
 
 
 
 i 
 | 
 
 a a 
 
 ee ee en ee 
 

 
 VIN 
 
 the vermicelli may not burst; the soup 
 Ought not to be very thick. Half a pound 
 is sufficient for eight or ten persons. 
 
 VermiceLu Soup ad la Jardiniére.*— 
 Take the same roots as mentioned for a 
 Macédoine, cut them into fillets instead 
 of dice ; cook them in some stock before 
 you put in the vermicelli ; season with 
 salt and pepper 5 skim the soup fre- 
 quently while boiling. 
 
 VERMICELLI Soup with Onions.*—Cut 
 the best parts of some onions into very 
 thin pieces, and fry them lightly in a 
 little butter ; then add as much stock as 
 you require for your soup, season it with 
 salt and pepper, put in your vermicelli, 
 and boil for halfan hour. If you desire 
 to have merely the flavour of the onions, 
 Strain the soup through a tammy, before 
 you serve it. 
 
 VESPETRO.*—Take half a pound of 
 each of the following seeds: angelica, 
 coriander, fennej,and carraway, the rinds 
 of four lemons, and as many oranges, in- 
 fuse all these in two gallons and a half of 
 the best brandy, close the vessel] hermeti- 
 cally. In five days time, distil it in the 
 batx marie alembic, and draw from the 
 ‘above quantity five quarts of dégweur. 
 Dissolve seven pounds of sugar ina gal- 
 lon of pure river water; add this syrup 
 to the légueur, filter, and bottle it. 
 
 VINEGAR.—This is an acid liquor, 
 prepared by a second fermentation from 
 various liquors, such as wine cyder, 
 perry, beer, mead, skimmed milk, &c. 
 But the most common method of making 
 it, in England, is from malt, and the pro- 
 cess is 4s fullows:—infuse a quantity of 
 malt in hot water for an hour anda half, 
 then pour it intoa cooler. As soon as 
 the infusion is sufficiently cold, put it 
 into deep tuns, add yeast to it, and leave 
 it to ferment for four or five days; afier 
 which put the liquor into barrels, in a 
 room heated with stoves, so that a mo- 
 derate warmth maybe kept up for six 
 weeks, and the fermentation continue 
 regularly. By the end of that time 
 the whole will be completely soured, and 
 must now be changed into other barrels ; 
 lay a tile on the bung-holes to keep out 
 the wet, but not so close as to prevent a 
 free circulation of air, and then place 
 them in the openair for four or five 
 months, according as the weather is 
 warm or otherwise ; during the whole of 
 this period, the fermentation proceeds, 
 and at the end, the vinegar is nearly done. 
 The next operation is this: the vinegar 
 is poured into large vessels, calléd rape- 
 tuns, to which there are false bottoms 
 covered with rape, thatis, tie refuse of 
 raisins, or other fruit, from which wine 
 has been made; fill one of these tuns en- 
 
 ( 497 ) 
 
 VIN 
 
 tirely with the vinegar, and another about 
 three fourths full, and every day take 
 a portion of the liquor out of the fullest 
 barrel, and put it into the other, until 
 the vinegar is in a fit state to be drawn 
 off; whenit must be closely barrelled. 
 
 Vinegar may also be made in much 
 
 smaljer quantities for domestic purposes; 
 the materials of various kinds, with the 
 addition of sugar ; raisins, currants, and 
 ripe gooseberries, however, are the prin- 
 cipal ; sometimes it is made from brown 
 sugar, and water alone. The propor- 
 tions are the same as those necessary 
 for strong wine; make the barrel about 
 three fourths fuil, add a toast covered 
 with yeast, put in the bung very loosely, 
 and place the barrel where it will be ex- 
 posed to the sun, or, if it be winter, near 
 the fire. The fermentation should be 
 moderate and constant till the vinegar is 
 complete ; then draw it off clear, give it 
 a boil, and when quite cold, strain and 
 bottle it. 
 _ Vinegar is obtained from wine, by mix- 
 ing with the latter its own flowers, or 
 ferment, and its tartar reduced to pow- 
 der, and put into a vinegar or any 
 other cask; if the latter, it must be 
 placed in a warm situation, full of the 
 steam from vinegar; in either case the 
 liquor should be stirred frequently ; the 
 second fermentation will speedily com- 
 mence ; it will become heated, and turn 
 acid by degrees, and ina short time the 
 vinegar will be produced. 
 
 It is commonly supposed that wine 
 which has become acid, will produce ex- 
 cellent vinegar; this, however, is a mis- 
 taken idea, for the stronger and better 
 the quality of the wine, the stronger and 
 better will be the vinegar. ; 
 
 The French have several methods of 
 making vinegar, which are subjoined. 
 
 The vinegar makers of Orleans pour 
 the wine, of which they intend to make 
 their vinegar, into casks, at the bottoms 
 of which are close gratings of lime twigs; 
 these serve to clarify the wine, as the 
 lees adhering to the twigs, leave the 
 liquor perfectly clear. They then pro- 
 cure a number of casks, each containing 
 a hundred gallons, either new or which 
 have previously contained vinegar ; these 
 are set upright, and in the top of every 
 one is bored a hole, two inches in diame- 
 ter, these are kept constantly open; the 
 last mentioned casks are called Mothers ; 
 pour intoall of them twenty five gallons 
 of boiling vinegar ; to this, in a week’s 
 time, add three gallons of wine, drawn 
 from the first mentioned casks; continue 
 to add the wine, at intervals of a week, 
 until the Mothers are quite full; then 
 leave Pee maet a fortnight, at the end of 
 
VIN? 
 
 which period they generally draw off the 
 vinegar, taking care always to leave the 
 
 Mothers half full, at least, and then to fill 
 them with wine as before. The method 
 of proving when the vinegar is fit for 
 use, is, by plunging a stave into it 5 if on 
 taking it out, a white line is perceptible 
 on the end of it, the vinegar is quite 
 ready. The place where the casks are 
 kept should be very airy, and in the 
 winter time, by means of stoves, the 
 temperature should be raised to eighteen 
 degrees of Reaumur. 
 
 ' Paris vinegar varies from the above, 
 and the process is very simple. A large 
 quantity of wine lees is put into coarse 
 sacks, and laid in tubs, which are placed 
 
 one upon another to form a kind of press; | 
 
 by means of a screw, every drop of wine 
 is gradually squeezed from the lees; this 
 operation cannot be performed in less 
 time’than a week. The wine thus ex- 
 tracted is putinto casks ; in the headings 
 a hole is made, as above, which holes are 
 left constantly open; in summer time 
 the casks so filled are placed in the sun, 
 
 and, generally speaking, the vinegar is fit 
 
 for use in a fortnight. Inthe winter, the 
 fermentation. will last double the time, 
 
 and must be assisted by artificial warmth. | 
 
 It sometimes happens that the liquor 
 heats to so great a degree that the band 
 cannot be borne in it; in this case, the 
 progress of the fermentation must be 
 checked by adding more wine, until it 
 proceeds more. regularly. When the 
 vinegar is made; put it into casks, which 
 have the beech twigs at the bottom, as 
 above mentioned ; Jet it remain a fort- 
 night, by which time it will be sufficiently 
 fermented to draw off into the,casks for 
 keeping it. : 
 
 Another very simple method is also 
 practised in France; a few quarts are 
 drawn from a barrel of excellent vinegar, 
 and an equal quantity of very-clear white 
 wine is put into the barrel, close the bung 
 lightly, and keep it in a place where the 
 heat is) moderate and regular. In a 
 month’s time draw off the same quan- 
 tity as above, and pour in an equal por- 
 tion of white wine. <A barrel of good 
 vinegar will thus afford a constant sup- 
 ply for a length of time without leaving 
 the slightest deposit. 
 
 Vinecar in Balls. — Gather bramble 
 berries when half ripe, dry them, and 
 then beat them to a powder ; make it up 
 into balls with strong white vinegar, 
 abeut the size of nuts; dry them very 
 dry, and keep them in boxes; when 
 wanted, take some wine, or a little stale 
 beer, dissolve a ball in it, and’ then make 
 use of it. 
 
 - Vinecar Printannier.*-Teke tarragon, 
 
 ( 498), 
 
 
 
 
 
 
 
 
 
 
 
 
 
 VIO 
 
 savory, civet, shalot and garlic, of each 
 three ounces, a handful of mint and balm 
 tops; dry them all well, and put them 
 intoa jar with two gallons of the best 
 ‘vinegar ; cover the jar, and place it 
 where it will be exposed to the sun fora 
 fortnight; then draw it off, press the 
 dregs well, filter and bottle it. Cork the 
 bottles tight. 3 
 VIOLETS Candied. — Pick off the 
 green stalks from some double violets 5 
 boil some sugar to sougié; putin the vio- 
 lets, and keep them in till the sugar again 
 boils to souglé; then rub the sugar against 
 , the sides of the pan until it is white; stir 
 all together till the sugar leaves the 
 | violets, and then sift and dry them. 
 Viotets to Rock Candy. — Pick the 
 | leaves eff the violets ; then boil some of 
 the best, and finest sugar to sowflé, pour 
 _it into-a candying-pan made of tin, in the 
 | form of a dripping- pan, about three inches 
 |} deep; then strew the violet leaves as 
 | thick as possible on the top, and put it 
 _ into a hot stove, in which let it remain 
 'for ten days; when it is hard candied, 
 | break a hole in one corner of it, and drain 
 , off all the syrup ; break it out, and place 
 /it in heaps upon a tin to dry ina stove. 
 
 VioLets, Conserve of.*—Take a quar- 
 ter of a pound of early violets, picked ; 
 | bruise them ina mortar; boil two pounds 
 | of sugar to cassé, take it off, put in the 
 | pulp, and mix them together over the 
 | fire, and when the sugar bubbles up, 
 | pour the conserve into the moulds. 
 
 _ Viotet Drops.*—Take a certain quan- 
 tity of syrup of violets, which mix with 
 an equal portion of water; use this mix- 
 ture, and make your drops precisely as 
 directed. You may, if you please, per- 
 fume it with oil of violets, but that is not 
 necessary, as the syrup imparts suffi- 
 cient odour. (See Orange-flower Drops.) 
 
 Viotet Drops.—Take the juice of six 
 lemons, mix with it some finely sifted 
 powdered sugar, and two spoonsful of 
 essence of violets, and colour it of a fine 
 blue colour; mix the whole well toge- 
 ther, and dry it over the fire, the same 
 as all others, and drop them off a knife 
 on paper, the usual size of drops; let 
 them stand till cold, be careful that your 
 mixture is not too thin ; when the drops 
 are cold, put them into papered boxes. 
 
 Viotets, Marmalade of.*—Take three 
 pounds of violets, and four pounds of su- 
 gar, putthe former into a mortar and 
 bruise them'to a pulp; in the meantime 
 boil the sugar to souflé, then add the 
 flowers; stir them together, add two 
 pounds of apple marmalade, and when it 
 has boiled up a few times, put the mar- 
 malade into pots, ; 
 
 Viotets; Syrup of.*—Pound very lightly 
 
 
 
 a ee ee 
 
 1 
 
 
 

 
 WAF 
 
 pestle, one pound of picked violets; warm 
 gradually a glass, or earthenware vessel 
 with asmall opening, into which put the 
 pounded flowers, and pour aver them 
 two pounds of boiling water; close the 
 vessel hermetically, and place it on hot 
 ashes, renewing them when necessary, 
 to keep up an equal temperature for 
 twelve hours; after that time pass the 
 whole through a close cloth, squeezing it 
 well; letit stand for halfan hour; then 
 pour it off very carefully, that all the 
 
 sediment may remain at the bottom; j| 
 
 weigh it, and the above quantities will 
 have yielded seventeen ounces; put into 
 a matrass two pounds of crushed sugar 
 with the infusion, close the matrass tight, 
 and set it in the dain marie, over a mo- 
 derate fire ; shake it occasionally to ac- 
 celerate the dissolution of the sugar, and 
 when perfectly dissolved, let the fire go 
 
 When cold, pour the syrup into bottles. 
 
 ’ VOL AU VENT.*—Take three quar- 
 ters ofa pound of puff-paste, give it six 
 turns, ro]] it out toa tolerable thickress, 
 and take care that it is equally thick all 
 over ; lay avery thin piece of common 
 paste on a baking tin, put the puff-paste 
 on it, cut it to the size and shape of the 
 dish itis to be served in; make a mark 
 all round the top, at an inch and half 
 from the edge, dorez, and decorate the 
 sides and top according to taste, and bake 
 it in a moderate oven. When done, take 
 out the inside, as marked, replace it in 
 the oven to dry a little, and then fill 
 your Vol au vent with such ragodts or 
 fruits as may be directed. 
 
 W. 
 
 WAFERS.* — Take a pint of good 
 cream, half a pound of sifted flour, half a 
 pound of powder sugar, and two drachms 
 
 -of orange-flower water. Beat the cream 
 
 with the flour, a little at a time, until: 
 
 both are mixed perfectly smooth and free 
 from lumps, then add the other articles ; 
 and as much morecreamas will make the 
 paste nearly as thin as milk; make the 
 iron hot, dip a feather in some melted 
 butter, and rub the iron over with it; 
 put on the iron about a spoonful anda 
 half of the paste, press them a little 
 gently, and place the iren on a stove 5 
 open the iron a little frequently, to see 
 if it be done; when one side is bakeu, 
 
 turn. the iron, and do the other. The } 
 
 wafers should only be lightly celoured. 
 Take them from the mould carefully 
 with a knife. 
 
 Warers, & I’ Allemande.*—Blanch a 
 pound of sweet almonds, and cut them 
 into very thin slices ; put them in a basin 
 
 ( 499 ) 
 in 4 marble mortar, and with a wooden , 
 
 of fresh ; 
 hot; stir it gently with a wooden spoon, 
 
 | eggs, fourteen ounces of powder sugar 
 
 | lumps. 
 
 
 
 WAL 
 
 with three quarters of a pound of powder 
 sugar, and two pinches of crisped orange~ 
 flowers, mix them together with white of 
 egg. Rub some wafer paper over with 
 
 white wax, and a little sweet oil ; spread 
 | the preparation over it as thin as pos- 
 ' sible, 
 | onthe surface; put them into a rather 
 /hot oven. When about half done, take 
 | them out, cut them into squares, replace 
 _ them in the ovena moment, and then roll 
 ‘them on a stick; as soon as they are cold, 
 
 and strew chopped pistachios 
 
 lay them on asieve, keep them covered. 
 Warers, en Cornets.* —Three ounces 
 of butter, the yolks of three eggs, a quart 
 of water, three quarters of a pound of 
 powder sugar, and the same of flour. 
 
 _ Melt the butter, then put to it the eggs 
 - (well beaten), sugar, flour, and the water, 
 | a little at a time, to prevent any lumps. 
 | Make your wafers as above directed, and 
 whilst hot, twist them round like horns. 
 out and the matrass cool gradually. | 
 
 Warers (German).*—Take seventeen 
 
 ounces of sifted flour, and half a pint of 
 
 good yeast, which make into a paste, 
 with as much warm milk as will make it 
 
 run from the spoon freely, without being 
 
 too clear ; then put it intoa warm place. 
 When it has risen well, add to it the 
 yolks of fourteen eggs well beaten, the 
 whites whipped toa snow, and the grated 
 rind of two lemons. The whole being 
 well mixed, pour over it seventeen ounces 
 butter melted, but not too 
 
 and put the preparation again into a 
 warm place to rise a second time; when 
 it has risen sufficiently, and your pan 
 quite het, rub the latter with butter, fill 
 it with the paste, set it over a brisk fire, 
 and fry your wafers; make both sides 
 equally brown ; when done, sprinkle 
 them with powder sugar (and cinnamon, 
 if you like), and serve them hot. — - 
 
 Be careful in taking out the paste to 
 fill the pan, not to disturb, nor to plunge 
 the spoon into the preparation, when not 
 using it; the upper part of the paste 
 should be taken off very gently, and the 
 spoon laid across the top of the vessel ; if 
 these precautions be not attended to, the 
 good appearance of the wafers will be 
 destroyed. 
 
 Warers, @ Ul’ Italienne.*—Take eight 
 a 
 pound of flour, six ounces of cream, the 
 same of milk, an ounce of orange flowers, 
 and the rind of a lemon grated. Beat 
 the eggs with the sugar and flour first; 
 then add the cream, miik, and other 
 materials, by degrees; mix them well, 
 and take care there are not the slightest 
 Make the wafers as directed. 
 
 WALNUTS, in Brandy.*—Take your 
 walnuts for this purpose, when suffi- 
 ciently young for a pin to penetrate 
 
WAL 
 
 them; let them be fresh gathered; peel 
 and throw them into cold water; then 
 boil them in some water, with a small 
 quantity of alum, and the juice of a lemon 
 to prevent their turning black. When 
 they are enough done, put them again 
 into cold water. Boil some clarified 
 sugar to pedet lissé, and (having previ- 
 ously drained) pour this syrup over the 
 walnuts ; repeat this operation three 
 succeeding days; the last time, however, 
 boil the sugar to /a nappe ; the following 
 day draw. the fruit well, and then put it 
 carefully into bottles; add to the syrup 
 two thirds more brandy, strain the 
 liqueur, and pour it to the walnuts. Cork 
 the bottles tightly. 
 
 Watnot Ketchup.*—Thoroughly well 
 bruise one ftiundred and twenty young 
 walnuts ; put tothem three quarters ofa 
 pound of salt, and a quart of good wine 
 vinegar ; stir them every day for a fort- 
 night; then strain and squeeze the 
 liquor from them through a cloth, and 
 set it aside ; put to the husks half a pint 
 of vinegar, and let it stand all night ; 
 then strain and squeeze them as before, 
 adding the liquor which is obtained from 
 them to what was put aside the preced- 
 ing day, and add to it one ounce and a 
 quarter of whole black pepper, forty 
 cloves, half an ounce of nutmegs bruised, 
 or sliced, half an ounce of ginger, and 
 five drachms of mace, and boil it for half 
 an hour ; then strain it off from the spices, 
 and bottle it for use. 
 
 Watnut Ketchup, for Fish Sauce.— 
 Take a quart of walnut pickle, add to it 
 a quarter of a pound of anchovies, and 
 three quarters of a pint of red port, and 
 let it boil till reduced to one-third; then 
 strain it, and when cold, putit into small 
 bottles, and keep them closely corked. 
 
 Watunuts of Marchpane.*— Take a 
 piece of marchpane paste, into which 
 work a little cinnamon, and bole armeni- 
 eum (both in powder), but of the latter 
 enly asmall quantity, as there should be 
 but a very slight red tinge; when equally 
 coloured, roll out the paste to the thick- 
 ness of half an inch. Have ready. two 
 moulds of pear-tree wood of two halves 
 of a walnut shell, into which put small 
 pieces ofthe paste ; press them down with 
 the finger that the marks may be con- 
 veyed to the paste; cut off all which 
 comes above the edges of the mould, 
 and then turn them out (the paste must 
 be well sprinkled with flour, to prevent 
 its sticking to the moulds); when you 
 have as many walnut shells as you wish, 
 place them the hollow side downwards,on 
 paper; leave them thus for three or four 
 davs, and then put them into a cool 
 oven for a quarter of an hour; if put 
 
 ( 600°) 
 
 WAL 
 into too warm an oven the shells will 
 burst, and be too deep coloured. Inthe 
 meantime boil some sugar to a syrup, 
 with a little water; when the sweet- 
 meats are done, wash the outer part of 
 them with this syrup, by means of a hair 
 pencil; replace them in the oven @ 
 minute to dry; then fill each shell with 
 compote of apples, raspberries, or any 
 other fruit; moisten the edges with gum, 
 and stick them together. These imita- 
 tive walnuts, if carefully done, bear a 
 close resemblance to the real ones, are 
 of a delicious flavour, and will keep a 
 long time in a dry place. yo: 
 Watnut Pickle. —Put a hundred of 
 large double walnuts into a stone jar} 
 take four ounces of black pepper, one 
 ounce of Jamaica pepper, two ounces of. 
 ginger, one ounce of cloves, a pint of. 
 mustard seed, two cloves of garlic, and. 
 four handsful of salt; bruise the spice 
 and mustard seed, and boil them in as, 
 much vinegar as is sufficient to cover 
 the walnuts; when cold, pour it over the: 
 walnuts; in two days boil the pickle 
 again, pour it to the walnuts immedi- 
 ately, cover them close, and repeat this: 
 for three days. is 4 
 Waunut Pickle.*—Lay your walnuts 
 in water, and change it every day for the 
 space of three weeks to extract all the 
 bitterness from them ; make a pickle 
 with spice, salt, and vinegar ; let it boil 
 a quarter of an hour, and pour over the 
 walnuts. 
 Watnuts, Preserved with Sugar.* — 
 Gather the walnuts when they have at- 
 tained their full size, but before they 
 become hard, they should be in that state 
 that a pin will penetrate them. Prick 
 each walnut all over with a large pin, 
 put them into cold water, and leave therm 
 for two hours; then pour that’ water 
 away, and fill the pan with fresh; let the 
 walnuts remain thus for four days, 
 changing the water every twenty-four 
 hours, to take out all the bitterness. At 
 the end of the time change tle water, 
 and set them on the fire; as soon as they 
 are soft, take them out carefully witha 
 skimmer, put them again inte cold water, 
 and leave them four or five days, chang- 
 ing the water as before every twenty- 
 four hours. At the expiration of that 
 time place the walnuts in a large glazed 
 pan. Then take the common sugar}; even 
 the refuse of what has been clarified will 
 be good enough; boil this with sume 
 water, and run the syrup through a jelly 
 bag; wash the pan that it was boiled in 
 well, then put in the filtered syrup, and 
 boil it to “ssé; let it stand, and when 
 about half cold, pour it over the walnuts, 
 and leave them; next day drain off the 
 
 
 

 
 WAL 
 
 syrup, boil it again, and when half cold, 
 pour it on the fruit; repeat this every 
 twenty-four hours during eight or nine 
 days, increasing the degree daily, so 
 that on the last day it may be at perlé ; 
 a small quantity of coarse sugar should 
 be added at every boiling, as the fruit 
 ought to be covered with the syrup. On 
 the ninth day, put.a few cloves and some 
 cinnamon in a glass of water for twenty- 
 four hours ; then cut each clove into four 
 pieces, lengthwise ; cut the cinnamon 
 also into bits about the same size, take 
 the walnuts out of the syrup, and stick 
 four pieces of clove, and as many of cin- 
 _hamon, into every walnut; in the mean- 
 while, beil the syrup to grand lissé ; and 
 when half cold, pour it over the fruit and 
 leave it; in twenty-four hours drain off 
 
 the syrup, and set it on the fire for the 
 
 last time; as soon as it begins to boil, 
 put in the fruit, let them boil up together 
 about a dozen times, and then take them 
 from the fire. Make the bottles quite 
 hot, put in the walnuts one by one, with 
 a skimmer, pour the syrup on (they 
 should be quite covered with it), and 
 when cold, cork them tight, and tie a 
 parchment over every one. 
 
 These walnuts may be eaten imme- 
 diately, or they will keep for ten years ; 
 but, as in the course of time the fruit 
 sucks up the syrup, they should be filled 
 up,when required, with a syrup,made with 
 coarse sugar, boiled with some water. 
 
 Wawots (Ratafia of ).—This is gene- 
 rally made with fresh ripe walnuts; when 
 thoroughly cleansed and peeled, split 
 two dozen of walnuts, with the shells, for 
 the proportion of three quarts of brandy ; 
 and let itinfuse in a cool place about a 
 month, stirring the vessel now and then; 
 then strain the brandy off, and put it 
 into the vessel again, with a little cinna- 
 mon, coriander, a few cloves, and two 
 
 pounds of clarified sugar ; infuse this as | 
 
 long again; then strain it as usual. It 
 will be the better for keeping. 
 
 WALNUTS, een of.*—Take a pound 
 of very young walnuts; ifa pin will not 
 pass through easily, they are too old; 
 pound them well, and infuse them for 
 six weeks in two quarts of brandy, with 
 half a drachm of cinnamon, and eighteen 
 grains of mace. At the end of that period, 
 strain the infusion, and mix with it a 
 pound of sugar, dissolved in half a pint of 
 water; let it remain six weeks longer, 
 and then filter, and bottle it. 
 
 Watnut /Vine.—To every gallon of 
 water, put two pounds of brown sugar, 
 and a pound of honey, and boil them for 
 half an hour; be careful to skim it clean. 
 Put into a tub a handful of walnut leaves 
 
 to-every gallon, and pour the liquor upon. 
 
 ( 501 ). 
 
 WAT 
 
 them}; let it stand all night, then take 
 out the leaves, and put. in half a pint of 
 yeast. Let it work fourteen days; beat 
 it four or five times a day, to take off its 
 Sweetness, and then stop up the cask. 
 It should stand six months before it is 
 used. 6 
 
 WasTREFICHE.* — Prepare some par- 
 sley roots and leaves, as directed for 
 sauce pluche; cut the red part of car- 
 rots as thin as possible ; cut also the rind 
 of lemon, or bitter oranges; scald them 
 all together for about five minutes, and 
 then let them cool ; when cold, put them 
 into a stewpan with some fish-broth; as 
 soon as. done, add some butter, or vinegar 
 sauce, stir it in, and use it as directed. 
 
 WATER-CRESSES Stewed. — Pick 
 and wash twelve bunches of water- 
 cresses ; let them be boiled till they are 
 half done, take them out, and drain and 
 squeeze them quite dry; then chop and 
 put them into a stewpan, add cullis, 
 cream, salt, pepper, and a little flour, 
 but only a small quantity of each}; let 
 the whole stew gently ten minutes, and 
 serve them to table with fried bread all 
 round the dish. 
 
 WATER Cordial.*—Infuse for a,week, 
 the rinds of fifteen very sound lemons, 
 half an ounce of cinnamon, and four 
 ounces of coriander seeds, crushed, in a 
 gallon and a half of brandy. and a quart 
 of water; then distil it. Dissolve three 
 pounds and a half of sugar in an equal 
 quantity of pure river water; mix it with 
 your queur, filter, and bottle it. ; 
 _ Water Imperial.—Put into alarge 
 jug, or jar, two ounces of cream of tartar, 
 with the juice of two lemons, and pour to 
 these seven quarts of boiling water 5 
 when cold, strain it through a very fine 
 sieve, sweeten, and bottle it; it is fit for 
 use on the following day. 
 
 WATER Souchy.—Stew a few flounders, 
 some parsley leaves, and roots, thirty 
 pepper corns, anda quart of water, till 
 the flounders are stewed to pieces: pulp 
 them through @ sieve. Put the pulped 
 fish into a stewpan, with the liquor they 
 boiled in, some perch, tench, and some 
 fresh leaves, and roots of parsley, and set 
 it on the fire to simmer till all are done: 
 then serve in a deep dish. Serve slices 
 of bread and butter on a plate, to be 
 eaten with the souchy. 
 
 Water Souchy.—Thoroughly cleanse 
 some perch, or flounders ; put them into 
 a stewpan with some cold water (sufh- 
 cient for broth), a very little white wine 
 vinegar, and some salt; let them boil 
 gently for a quarter of an hour, carefully 
 skimming, serve them with the liquor 
 they were boiled in ; add to it some pars 
 sley roots, neatly cut, trimmed, and ready 
 
WHI 
 
 boiled, and strew over parsley, boiled of 
 a nice green, and serve bread and butter 
 on @ plate, to be eaten with the souchy. 
 ELCH Rabi:t.— Take a slice of 
 bread, and toast it on both sides; toasta 
 slice of Gloucester cheese on one side, 
 lay it on the toast, brown it nicely with 
 the salamander, rub some mustard over 
 it, and serve as hot as possible. 
 - Wecca Rabbit.*—Toast.as many slices 
 of bread as you may require; cut some 
 Gloucester cheese into dice, and put it 
 into a saucepan with a very small quan- 
 tity of water, a little black, or cayenne 
 pepper; when the cheese is melted, 
 spread it over the toasts, and colour it 
 -with the salamander. 
 
 WHEATEARS.—Pick them, cut off 
 the pinions at the first joint, draw out 
 the inside; turn the feet close to the 
 legs, and entwine one in the other; then 
 run along skewer through the middle of 
 the bodies of as many as you intend serv- 
 ing, and fasten them on the spit. 
 
 WHEY.*—Put, a very small portion 
 of rennet into a quart of milk, and let it 
 stand by the side of the fire until turned ; 
 then serve it in a dish, with sugar anda 
 little nutmeg, grated, and strewed over, 
 or strain the liquor carefully from the 
 curd, and serve quite clear. 
 
 Wuey (Vinegar).—Put into some boil- 
 ing milk as much vinegar as will make a 
 small quantity quite clear; dilute it 
 with hot water to an agreeable acid, and 
 add a few lumps of sugar. You may, if 
 you like it better, use lemon-juice, in- 
 stead of vinegar. 
 
 Wuey (/Viite /ine).—Pour as much 
 good raisin wine into a pint of boiling 
 new milk, as will completely turn it, and 
 make it fook clear; let it boil up, then 
 set the saucepan on one side till the 
 curd subsides; it must not be stirred. 
 Pour the whey off, and add to it halfa 
 pint of boiling water, and a bit of loaf 
 sugar. , 
 
 WHITE Pot.—Add to apint of cream, 
 four eggs, beat up with a little salt, some 
 sliced nutmeg, and plenty of sugar 3 slice 
 very thin the crumb of a small roll ; put 
 it into a dish, and pour the cream, &c. 
 over it; add a few sun raising, previously 
 boiled, and a little sweet butter, and put 
 it into a moderate oven to bake. 
 
 Wuite Pot (to make).*—Beat up the 
 yolks of eight, and the whites of four 
 eggs, with two quarts of new milk, a little 
 rose water, anutmeg, grated, and a quar- 
 ter of a pound of sugar; cut asmall roll 
 into very thin slices, lay them in a dish, 
 and pour the milk, &c. over them; put 
 a bit of butter on the top, and set it in 
 the oven; it will take half an hour baking. 
 
 WHITINGS,—In choosing whitings, 
 
 ( 502 ) 
 
 WHI 
 
 be careful that the skin has a silvery ap- 
 pearance, that the body is firnt, and the 
 fins stiff; these are sure proofs of its 
 freshness. sl 
 _ Wartrines, a 1’ Anglaise.*—Put into a 
 saucepan two spoonsful of oil, haifa lemon 
 sliced. (the pips and rind taken off), salt, 
 and pepper, two glasses of white wine, 
 the same of water, and let them boil 
 nearly a quarter of an hour; then put 
 the whitings, properly cleaned, cook 
 them in the above, and serve with a 
 sauce made as follows: blaneh a clove of 
 garlic, and beat it with the back of a 
 knife, put it with parsley, shalots, and 
 two glasses of champagne, into a stew- 
 pan 3 let it boil five minutes, then add 
 some butter, rolled in flour, salt, and 
 pepper 3 stir it over the fire till smvoth, 
 then serve. . 
 Wuitines Borled. — Whitings should 
 be boiled in the same manner as cod, 
 haddock, or any other fish; serve with 
 anchovy sauce, or ketchup, and buiter. 
 Wuitines Broiled.—Wash the whit- 
 ings in salt and water; dry them well 
 with a cloth, flour them, lay them on the 
 gridiron, and broil them overa very clear 
 fire; serve with shrimp, or oyster sauce, 
 Wuitines, Dried.—To dry whitings, 
 you must choose the largest; take out 
 the gills, eyes, and entrails, and cleanse 
 the blood from the back bone. Wipe 
 them very dry, and put salt into them, 
 and into the sockets of the eyes; let them 
 lay for a night on a board; then hang 
 them upin a dry place, they will be fit 
 for eating in three or four days; when 
 wanted to be served, skin, and rub 
 them over with egg, and strew them 
 with bread-crumbs. Lay them before 
 the fire, and baste them with butter until 
 sufficiently brown; serve with egg sauce. 
 Waritines, Fercemeat Balls.— Bone 
 as neatly as possible either large or small 
 whitings; scrape the flesh, and pound it 
 in a mortar; boil some bread-crambs in 
 cream, until the liquor is quite soaked ; 
 then pour it into the mortar, add a good 
 bit of butter, a little chopped parsley, 
 half a shalot, salt, pepper, the yolks of 
 three eggs, and the whites we!] beaten ; 
 mix the whole well together, have a 
 stewpan of stock on a brisk fire, and 
 when it boils fast, add to it a glass of 
 white wine; take a small quantity of the 
 farce, form it into a ball, and put it into 
 the stock, and so continue till all is used ; 
 take care to turn them about; they re« 
 quire but a few minutes boiling; take 
 them out one by one, according as you 
 threw them in, and lay them on asieve 
 to drain. Serve with a good cullis sauce, 
 with a little lemon-juice. ( 
 Wuartine Fried. —Cleanse, and skin 
 
 
 

 
 WHI 
 
 them, turn their tails into their mouths, 
 securing them with a smal] skewer; do 
 them all over with egg, and bread- 
 crumbs, and fry them quickly in boiling 
 lard. Serve with anchovy, or shrimp 
 sauce, ina boat. 
 
 Whitings are frequently served to gar- 
 nish salmon and cod. 
 
 Waitines, Fried.* — Take as many: 
 whitings as you may require; cleanse, 
 scale, and wipe them dry; then run them 
 through the eyes with a skewer, soak 
 them well in milk; flour, and fry them 
 of a nice colour. Serve them on a nap- 
 
 in. 
 
 Waitines, with Herbs.—Cleanse, and 
 skin them; cut off the heads, then put 
 them between two dishes, the under one 
 well rubbed with butter, and all sorts of 
 sweet herbs, chopped fine, and strewed 
 Over the fish, and let them simmer over 
 hot ashes, put hot ashes also on the top ; 
 turn the fish once or twice; when done, 
 place them on a dish; pour the sauce 
 and al! the sweet herbs over them. 
 
 Wuitines Minced, a la Créme.—Take 
 the fillets off the whitings, and toss them 
 in egg, as directed in the receipt for 
 Fillets of Whitings Fried ; then with 
 your hands carefully separate the small 
 flakes, putting them as you do them into 
 a stewpan}; when all is done, pour over 
 them a good cream sauce; when wanted 
 to be served, toss it gently over a mode- 
 rate fire, and put it in a dish; be careful 
 not to use a spoon, as it will break the 
 flakes, and spoil the looks of the dish. 
 
 Wauitines, with Sauce.—Make a brine 
 with salt and water, sprigs of parsley, 
 shalots, bits of roots, and onions ; let the 
 whole boil together for half an hour, 
 Ahen strain it, and boil the whitings in it, 
 adding one-third part of milk; when 
 done, :drain them : make a sauce with a 
 bit of butter, a little flour, two whole 
 green shalots, pepper, and salt; make 
 this tolerably thick with cream ; take out 
 the shalots, and serve the rest over the 
 whitings. 
 
 Wairines (Fillets of) Fried.—Take 
 the skin off very neatly from the fillets, 
 eut' them in two, have ready an egg, 
 beaten up with pepper, and salt ; toss the 
 fillets in this, and a few minutes before 
 serving, take them out of the egg, shake 
 them in flour, fry them quick that they 
 may not be greasy, lay them neatly 
 round the dish, and serve a butter sauce, 
 made very hot in the centre, with a 
 squeeze of lemon-jitice, and a little glaze 
 mice in it; garnish with sliced pars- 
 ey. 
 
 Writine (Fillets of) Grillée, with 
 Sharp Sauce.—Cut the fillets, and toss 
 them in egg, the same as in the receipt 
 
 ( 503 ) 
 
 WIN 
 
 for Fillets of Whitings Fried; shake 
 them. in bread-crumbs, and as you do 
 them, lay them on paper; have ready 
 some clarified butter, dip them in, then 
 bread them a second time, lay them on’ 
 a gridiron, over aclear fire of wood ashes, 
 broil them of a nice colour on each side, 
 then arrange them neatly round a dish, 
 and pour into the centre some consommeé, 
 made very strong, add the juice of nearly: 
 half a lemon, and a little pepper and salt’ 
 mixed in it. 
 
 WIDGEON.—They should be taken 
 up with the gravy in, baste with butter, 
 and sprinkle a little over them before 
 they are taken up; pour a good gravy’ 
 over them, and serve with shalot sauce 
 in a boat. 
 
 WinGeons, Collared.—Bone the wid- 
 geons, cut them in halves, and marinate 
 them for twelve hours in a little white 
 wine, with cloves, mace. pepper, and 
 salt; then take them out, dry them, sea- 
 son them with pepper, and chopped 
 sage; then dip them inegg, and lay them 
 on their sides; add a couple of onions, 
 chopped up; then roll them into collars, 
 boil them in good stock, white wine, 
 whole pepper, and mace; they must be 
 kept in this pickle. 
 
 WivGeon Hashed.—Half roast them 3 
 when served to table, slice the breast, 
 strew on pepper and salt, pour on a little 
 red wine, and squeeze a little lemon- 
 juice over; put some gravy to this, set: 
 the plate over a lamp, and. let it remain 
 over the lamp till done. 
 
 WINE.* — The different methods of 
 making English wines having already: 
 been mentioned under the several arti- 
 cles of which they are composed, little 
 further need be said on the subject. Fhe 
 following is a list of the fruits most com- 
 monly used for making wines in thig 
 country :— 
 
 Gooseberry. 
 
 Currant—red, white, and black. 
 
 Cherry. 
 
 Grape. 
 
 Damson. 
 
 Sloe. 
 
 Strawberry. 
 
 Raspberry. 
 
 Mulberry. 
 
 Blackberry. 
 
 Elderberry. 
 
 Grape, and the foreign fruits. 
 
 Raisin. 
 Orange. 
 
 Lemon. 
 
 Of these, the best, according to general 
 opinion, are of our own fruits, the goose- 
 berry,and currant; and of the others, the 
 raisin, and orange. : , 
 
 Quinces are sometimes made into 
 
Woo 
 
 wine, but with little success; from the 
 resemblance to the apple and pear, it is 
 better adapted to the: making of cyder. 
 
 The principal defect in the manufac- 
 ture of British wines, is the great quan- 
 tity of sugar generally employed. Ifa 
 much larger proportion of fruit were used, 
 the wine would not only possess a more 
 decided. character, but be of a higher 
 quality, and of a much more-wholesome 
 nature, 
 
 Wine (Madeira) Sauce.*—Take a tea- 
 spoonful of flour, and a-preserved green 
 lemon, cut into dice, mix them with a 
 glass.of Madeira wine, and a little con- 
 sommé, add an ounce of butter, some salt 
 and nutmeg; set these on a very hot 
 stove to boil fora quarter of an hour; 
 then: take it: off, put in a quarter of a 
 pound ef butter, set it again on the fire, 
 stirring constantly till the butter is 
 melted. ; 
 
 WOODCOCKS.—The greatest possi- 
 ble care should be taken, in picking of 
 these birds, to handle them as little as 
 possible, on account of the skin being so 
 particularly tender, and when broken 
 it spoils the beauty of the bird. When 
 picked, cut off the pinions at the first 
 joint, press the legs close to: the: side, 
 through which, and the body, pierce the 
 beak of the bird; then cross: the feet, 
 and lay a slice of bacon over the breast. 
 Woodeocks and snipes may be dressed 
 according to the same rules. 
 
 Woopcocxs.— Take a pound of. lean 
 
 beef, cut it into pieces, and putit into a 
 
 saucepan, with two quarts of water, an 
 onion stuck with cloves, two blades of 
 mace, and some whole pepper; boil all 
 these together tillreduced to half; then 
 strain it off into another saucepan : draw 
 the woodeocks, and lay the trail in a 
 plate ; put the wocdeccks: into the gravy, 
 and let them boil in it fortwelve minutes; 
 while they are boiling, mince the trail 
 and liver very small; put them into a 
 small saucepan, with a little mace; add 
 four or five spoonsful of the gravy the 
 woodcocks are boiled in; then take the 
 crumb ofastale roll, rub it fine intoa 
 dish placed before the fire,-and put to 
 the trail, in the small saucepan, halfa 
 pint of red port, a bit of butter, relled in 
 flour, set it on the fire, and shake it 
 round till the butter is melted; then put 
 in the bread-crumbs, and shake. the 
 saucepan round; lay the woodcocks in 
 the dish, pour the savce over them, and 
 serve. 
 
 Woopcocks.—These are dressed much 
 in the samme manner as woodcocks @ la 
 Duchesse, only that truffles are added to 
 the forcemeat. 
 
 Wooncocks &@ la Duchesse.—Split six 
 
 ( 504 ) 
 
 ‘strain the purée, and keep it hot. 
 
 woo 
 
 woodcocks: down the back, and take out 
 all the inside to make a farce, with two- 
 
 | pounded anchovies, half a spoonful of: 
 
 capers, parsley, shalots, and mushrooms,. 
 all chopped very smal], and mixed with 
 a good bit of butter, a little scraped ba- 
 con, the yolks of two eggs, pepper, an 
 salt; put this into the woodcocks, sew: 
 them up close, and braise them with a 
 few slices of veal, and one slice of ham 3° 
 cover them with thin: slices: of bacon; 
 adda glass anda halfof red wine, and: a 
 few spoonsful of cullis: when done. 
 strain, and skim the sauce, and thickem 
 it with butter and flour. . 
 Woopcocks Farced.— Split the wood- 
 cocks at the back, take out all'the inside, 
 oe ie it sae a ae scraped bacon, 
 chopped parsley, shaiots, pepper, and’ 
 salt; stuff the woodeocks with this, and’ 
 sew them up; wrap them. in slices of 
 bacon, and over that; paper; then put. 
 
 them down to roast; serve’ with what 
 
 sauce or ragout you think best.. : 
 Wooncocks @ la Franeaise. — Pick, 
 draw, and truss them; lard: their breasts 
 with broad pieces of bacon; roast them, 
 and serve them upon toasts dipped in 
 verjuice. . 
 Wooncocks Minced en Croustades.*— 
 
 Take the meat trom some cold roasted 
 woodeocks, clear away all the sinews and: 
 
 skin, and mince it as fine as possible. 
 Pound the intestines Seeley the gizzard) 
 and remnants of the birds: 
 
 
 
 Put a glass: 
 of Champagne wine, and three shalots: 
 
 we ee 
 
 into a saucepan; set it on the fire,and. 
 
 when it has boiled up a few times, add 
 four ladlesful of reduced espagnole, a bit 
 
 of glaze of game; boil these, and then put: — 
 
 in the pounded meat; stir them well to- 
 gether, taking care it does not boil 3 
 
 nine heart-shaped crezztons, as usual (see 
 
 Make 
 
 Fillets en canapés), and when cleared out, ~ ; 
 
 put the mince tothe purée, mix them to- 
 
 gether with some butter, and then fill. 
 
 the hearts with it, and dish them, the 
 points inwards; lay a poached. egg on 
 each, and serve them. _- 
 
 Wooncocks in a Minute.*—Puta brace 
 of woodcocks into afrying=pan, with some 
 butter, shred shalots, grated nutmeg, 
 salt, and pepper; set the pan on a fierce 
 
 fire, and fry the: woodcocks lightly for: 
 
 seven or eight minutes; then add the 
 juice of two lemons, half a glass of white 
 wine, and some raspings; and leave 
 them on the fire till the sauce has boiled 
 up once; then serve altogether. 
 Wooncvck Pie (Cold). — When the 
 woodcocks are picked, take out the en- 
 trails, and put them aside, and truss the 
 birds, as for roasting; flattem the breast- 
 ‘bone, and broil then over a clear char- 
 
 
 

 
 woo 
 
 coal fire; let them get cold, then lard 
 them ali over, pound some bacon in a 
 mortar, mix with it the livers of the birds, 
 pounded also, with two or three leaves of 
 sweet basi! ; mince the entrails very fine, 
 and mix them with the rest of the farce, 
 raise the pie, lay some of the farce at 
 the bottom of it, and put the rest into 
 the woodcocks, lay them in the pie, put 
 between them some pounded bacon, 
 mixed with fresh butter, seasoned with 
 a little mace, nutmeg, and salt; then lay 
 in a nice veal cutlet, and over that some 
 slices of bacon, cut very thin; put on 
 the cover, and set it in the oven furthree 
 or four hours, according to the number 
 of birds; serve cold. 
 
 For another way of making Woodcock 
 oo follow the directions given for Snzpe 
 
 te. 
 
 Wooncocks, Potted.—They are done 
 in the same manner as pigeons are 
 potted. 
 
 Wooncocks Purée of, en Croutons.*— 
 Take the meat and insides of three or 
 four cold roasted woodcocks, and pound 
 it with nearly a quarter of a pound of 
 bacon, and some sweet herbs; put the 
 bones and other bits ef the birds into a 
 stewpan, with a glass cf white wine, 
 some parsley leaves, a bay-leaf, a clove, 
 
 two glasses of stock, and six dessert 
 spoonsful of velouté, reduce these to 
 half, rub the whole through a bolting 
 cloth, and when cold, pour it over the 
 pounded meat, and pass the purée through 
 a Sieve, as usual; ifit will not pass 
 easily, add a little conrsommé to it; put 
 this purée into a saucepan, and keep it 
 hot. Prepare some croutons as directed 
 for fillets en canapés (only making them 
 an inch and a half thick, and ofa pointed 
 oval shape), aud when the middle is 
 cleared away, fill the space with the 
 _ purée, and serve the croutons. 
 
 Woovcocks, ax Restaurant.* — Take 
 a leash of woodcocks; take the trails 
 from two of the finest, with which mince, 
 and mix some calf’s liver, and stuff 
 them; truss all three, and reast them ; 
 when the bird which has the trail in, 
 is about two thirds done, take it up, 
 pound it, bones and all, and boil itin 
 equal quantities of stock and red Bur- 
 gundy, with salt, pepper, and shalots; 
 when it has boiled half an hour, rub it 
 through a sieve. and serve it in the dish 
 with the roasted woodcocks. 
 
 Woopcockts Roasted.—They should be 
 roasted with a toist under to receive the 
 trail, which must be served under them 
 in the dish. Serve with melted butter, 
 and gravy for sauce. 
 
 Wooncocxs, Sa/mis of.*~Take three 
 eold roasted woodcocks; cut them up, 
 
 (505 ) 
 
 
 
 
 
 woo 
 
 trim the pieces, and put all the best 
 parts into a stewpan; put the rem- 
 nants into a mortar, with a pinch of pars- 
 ley leaves, six shalots, a bay-leaf, garlic 
 if liked, and pepper; pound these well, 
 and put them into another stewpan, 
 with a little melted butter ; set them on 
 the fire for about ten minutes, then add 
 a glass of white wine, three ladlesful of 
 consommé, and six of espagnole, reduce 
 this to half, rub it through a bolting 
 sieve, and pour it over the woodcock 3. 
 make the whole hot without boiling, and 
 serve it with sippetsin the dish. 
 Woopncock, Salmis de, Table of.*—Cut 
 up the woodcock on the table, and put 
 the pieces on a dish, which place ona 
 stand, with a lamp under it; add pepper, 
 salt, shred shalots, nearly a glass of white 
 wine, the juice of three lemons, anda bit 
 of butter ; strew raspings over, and boil 
 slowly for ten minutes, stirring occasion- 
 ally. Use spirits of wine for your lamp. 
 Wooncock Savce.— Pound the bones 
 and livers of roasted woodcocks, and put 
 them into a stewpan, with two spoonsful 
 
 of cullis, and two spoonsful of red port; 
 
 reduce it to the consistence of a sauce, 
 and then strain it; when strained, add 
 pepper, salt, and the juice of two oranges. 
 
 Wooncocks Stewed.—Slit them, but 
 do not take out the insides ; fry them in 
 melted bacon, just to brown them; then 
 put them into a stewpan, with some good 
 gravy, salt, pepper, and some mushroom 
 powder; adda little lemon-juice, and let 
 the whole stew gently till done. 
 
 W oopncocks, en Surtowt.—Make aforce- 
 meat with some veal, as much beef-suet, 
 
 | chopped and beaten in a mortar, an equal 
 
 quantity of crumbs of bread, witha little 
 beaten mace, pepper, and salt, some 
 parsley, and a few sweet herbs; mix all 
 up with the yolk of egg; half roast your 
 woodcocks; then lay some cf the force- 
 meat round a small baking-dish ; chop 
 the trail, and strew it all over the dish, . 
 then lay in the woodcocks ; put into a 
 stewpan, truffles, morels, and mush- 
 rooms, a parboiled sweetbread cut into 
 pieces; let them stew together, beat it 
 up with a little white wine; and then 
 put them to some good gravy, and keep 
 stirring it until of a proper consistence; 
 set it to cool, and then pour it over the 
 woodcocks, and lay the yolks of hard 
 
 boiled eggs all about; work up the re- 
 | mainder of the forcemeat, and roll] it out 
 
 like paste, and lay over the birds sauce 
 and eggs; close the edges, wash it over 
 with yolks of eggs, and set it in the oven; 
 it will take half an hour baking 3 serve it” 
 to table very hot. 
 Wooncocks (Tureen of).*— Take as 
 cog phate Sheds as your tureen will re-’ 
 
Woo 
 
 quire, take out the trails, and make them 
 into a farce, with some pounded bacon, 
 butter, sweet herbs, and anchovies ; stuff 
 your birds with this farce, and place 
 them in a braising-pan between slices of 
 bacon and veal; moisten with half a glass 
 of white wine; close the pan as tight as 
 possible, and braise them for five hours 
 over a slow fire. Put the woodcocks into 
 the ¢ureen, and strain the liquor over 
 them. 
 
 Wooncocks (Fillets of ) en Canapé.*— 
 Take the fillets of two brace of woodcocks, 
 put them into a tossing-pan, sprinkle 
 pepper and salt, and pour some melted 
 butter over them. ‘Then take the inside 
 of the woodcecks, (except the gizzard), a 
 piece of bacon the size of an egg, a little 
 parsley, and shalot; chop these small, 
 and mix with them pounded spice, pep- 
 Ree and salt. Take some slices of bread 
 
 alf an inch thick, and divide them into 
 pieces rather larger, but the same shape 
 as the fillets; make a mark round each 
 about the eighth of an inch from the edge, 
 and fry them of a clear gold colour in 
 butter; when done, scoop out the part 
 marked, and put into the space thus left 
 some of the above furce, and either bake 
 or broil the creutons for a quarter of an 
 hour; in the mean time toss up the 
 fillets, and when ready to serve, lay one 
 on each of the croutons, and send them 
 to table, with a sauce made as directed 
 for the Fillets Sautés, with the addition 
 of a bit of glaze. 
 
 Woopcocks (Fillets of) & la Proven- 
 ceaule.*—Prepare the fillets as directed for 
 the Sauté; season them with pepper, 
 salt, four spices, and cover them with 
 cil; adda clove of gariic pounded, toss 
 them up, and then keep them hot. Put 
 some oil also to the remains of the birds, 
 a clove of garlic, a pinch of parsley leaves, 
 two cloves, six shalots, and a bay-leaf; 
 when these have had a few turns, adda 
 dessert-spoonful of flour, a glass of white 
 wine, three of stock, and reduce the sauce 
 to half, take off the fat, and strain it. 
 Lay the fillets on a dish en couwronne, 
 with a glazed crouton between each; put 
 some lemon-peel, and juice, to the sauce, 
 and pour it over. 
 
 Wooncock (Fillets of ) Sautés.*—Take 
 the fillets from three brace of woodcocks, 
 cut them neatly, and put them into a 
 tossing-pan, with salt, pepper, and alittle 
 rosemary in powder; pour some melted 
 butter over, and set them on a very brisk 
 fire, turn them as soon as one side is 
 done, and do not let them be done too 
 much; then drain, and Jay them in a 
 dish ex couronne, witha crouton between 
 each fillet. Put the remnants of the birds 
 into a stewpan, with half a glass of white 
 
 iY 
 
 ( 506 ) 
 
 YEL” 
 
 wine, a bay-leaf,and aclove; sweat them 
 down till reduced to a glaze, then ad 
 another half glass of white wine, a glass 
 of stock, six ladlesful of espagnole, and 
 let these reduce to half; then strain and 
 pour it over the fillets, (which should be 
 kept hot), and serve. 
 WORMWOOD Créme (Liqueur).*— 
 Distil in the dacn-marie the zestes of two 
 oranges, and half a pound of fresh gather- 
 ed wormwood tops, in a gallon of brandy, 
 which will produce nearly half the quan-. 
 tity of kgueur. Dissolve four pounds of 
 sugar in as many pints of filtered river 
 water ; mix this syrup with the “Zgueur ; 
 
 run it through a jelly-bag, and bottle it.» _ 
 
 Xe 
 
 YEAST (To Make).—Boil for half an 
 hour two quarts of water, thickened with 
 about three spoonsful of fine flour, and 
 sweetened with nearly half a pound of 
 brown sugar; when almost cold, put it 
 into a jug, adding four spoonsful of fresh 
 yeast; shake it well together, let it stand 
 uncovered near the fire for a day, to fer- 
 ment. There will be a thin liquor on the 
 top, pour this off; shake the remainder, 
 and cork it up for use. To make a half 
 peck loaf you should use a quarter of a 
 pint of the above. ; 
 
 Yeast Dumplings.—Make a very light 
 dough with yeast, the same as for bread, 
 but with milk instead of water, add salt; 
 set it by the fire, covered up in a pan, 
 for half an hour, or an hour, te rise; in 
 the mean time, set on the fire a large 
 saucepan of hot water, and as soon as it 
 boils, roll up the dough into small balls, 
 and put them into the boiling water; 
 keep them continually boiling for ten, 
 minutes, then take them out, and serve. 
 them immediately, with wine sauce over: 
 them. To ascertain whether they are 
 sufficiently boiled, stick a fork into one, 
 and if it comes out clean, it is done. 
 enough. 
 
 Some think the best manner of eat- 
 ing them is by dividing them from the 
 top by tivo forks, as they become heavy 
 by their own steam, and eat them im- 
 mediately with meat, or sugar and but-- 
 ter, or salt. 
 
 YELLOW Glaze. * — Make a glaze, 
 with a quarter of a pound of fine sugar 
 in powder, the white of an egg, to which 
 add by degrees as much lemon-juice as 
 may be necessary; when sufficiently 
 beaten up, (and the longer it is beaten 
 the whiter it will be), add to it a small 
 
 quantity of infusion of saffron, strained, » 
 
 and the yellow rind of one or two lemons. 
 grated on a piece of sugar, scraped olf 
 
 “& 
 
 
 
 
 
 et ae | 
 

 
 YOR 
 
 and pounded; take care, however, not 
 to put too much of the latter, lest the 
 glaze should be bitter. 
 
 YORKSHIRE Pudding.*— Mix four 
 spoonsful of flour with a pint of milk 
 and one egy well beaten, add a spoonful 
 of salt, and a little ginger grated. But- 
 ter the pan, and put in the mixture; 
 when browned. by baking under the 
 meat, turn the otherside upwards, that 
 
 ( 507 ) 
 
 ZES 
 
 that may be browned also, It should 
 be made in a square pan, and served to 
 table cut in pieces, neatly arranged upon 
 adish. The richness of the pudding is 
 increased according to the number of 
 eggs you may choose to put in. 
 ZESTS.—Zest (a term of art, used by 
 confectioners) is the peel of oranges, le- 
 mons, or citrons, cut from top to bottom, 
 in small slips or zests, asthin as possible. 
 
 2X 
 
 ko 
 
| EXPLANATION 
 Of ‘some of the Terms made use of in the foregoing Pages. 
 
 Atelets—Small silver skewers. 
 
 Baba—A French sweet veast cake. 
 
 Bain- Marie—See the Dicrionany. 
 
 Bouquet--A bunch of parsley and scallions tied up to put in soups, &c. 
 
 Bay 2g anil or Assaisonné—The same, with the addition of cloves and arama- 
 
 ic herbs. ; 
 
 Bourguignote—A ragott of truffles. 
 
 Braise—See DicrTionary. 
 
 ~ Brioche—A French yeast cake. 
 
 Buisson (en)—A whimsical method of dressing up pastry, &c. 
 
 Capilotade—A common hash of poultry. 
 
 Civet—A hash of game or wild fowl. 
 
 Compiegne—A French sweet yeast cake, with fruit, &c. &c. 
 
 Compote—A fine mixed ragofit to garnish white poultry, &c.; also a method of 
 stewing fruit with syrup for desserts. 
 
 ompotier—A dish amongst the dessert service appropriated to the use of the 
 compote. 
 
 Couronne (en)—To serve any prescribed articles on adish in the form of a crown. 
 
 Court or short (to stew)—To reduce a sauce very thick. 
 
 Croustade—Bread baked in a mould, and scooped out to contain minces, &c. 
 
 Croutons—Bread cut in vsrious shapes, and fried lightly in butter or oil. 
 
 Dorez—To wash pastry, &c. with yolk of egg well beaten. 
 
 Dorure—Yolks of egus beaten well. ; 
 
 Entrées—Are dishes served at the commencement, or during the first course of the 
 dinner. 
 
 Entremets—Small ornamental dishes, served in the second and third courses. 
 
 Financiére—An expensive, highly-flavoured, mixed ragoiit. 
 
 “Yan—A. French custard. : 
 
 Glaze, (to fall to a)—To reduce sauces till they become a jelly, and adhere tv the 
 meat. 
 
 Glaze—Is usually made from reduced consommé, or juices from the bottoms of 
 braised white meats ; it should be preserved in jelly-pots. 
 
 Glaze, Glace, or Ice—1s composed of white of egg beaten with powder-sugar, 
 
 Godiveau—A common veal forcemeat. Red ¥ . 
 
 Gras (aw)—This signifies that the article specified is dressed with meat gravy. 
 
 Gratin—A layer of some particular article is spread over a silver, or any other 
 dish that will bear the fire, and placed on a stove or hot ashes until it burns 
 to it. C 
 
 Hors d’ceeuvre—A small dish, served during the first course. 
 
 Hatelets—The same as 4telets. ‘ 
 
 Lard (to)—To stick bacon, or other specified articles, into poultry, meat, &c.; it is 
 done by means of a larding-pin, one end of which is pointed, the other square, 
 and hollow; the lardon is put into this hollow, the point is then inserted into 
 co meat, and on being drawn out, leaves the lardon standing up in its proper 
 
 ace. 
 
 Larkons Tie pieces into which bacon and other things are cut, for the purpose of 
 larding meat, &c. &c. ( ; 
 
 Larding-pin—An utensil by means of which meat, &c. is larded. 
 
 Liaison—A finish with yolks of eggs and cream, for ragofits and sauces. 
 
 Madeleines—Cakes made of the same composition as pound-cakes, 
 
 Maigre (au)—Soups, &c. dressed without meat. 
 
 Marinade—A prepared pickle for meat, fish, &c. 
 
 
 
 ee ee ee ee ee ee ee 
 
 
 

 
 COOKERY TERMS EXPLAINED. 509 
 
 Mask—To cover completely. 7" ? Cr ee 
 
 Nouiiles—An Italian paste, resembling macaroni; it is flat, instead of being in pipes. 
 
 Panada—Bread soaked in milk, used principally for gwerelles and fine farces. 
 
 Passer—To fry lightly. rm 
 
 Pdté—A raised crust pie. ‘ 4 ; ; 
 
 Poélé—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 pels 
 
 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. q Y 
 
 Sabotiére, or Sorbetiere—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. : ; j i 
 Fanner—To take up sauce, or other liquid, ina spoon, and turn it over quickly. 
 
 X 3 
 
 
 

 
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