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1537 chapters
PREFACE.
PREFACE.
MANY wishes have been expressed to the Authoress of the “Book of Household Management” that a volume of Recipes in Cookery should be written which could be sold at a price somewhere between the seven-and-sixpenny “Household Management” and the Shilling Cookery Book. Accordingly Mrs. Beeton has prepared a Collection of Recipes, and of other Practical Information concerning the Dressing and Serving of Family Fare, which, when completed, will be published, in serviceable binding, at the price of Th
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ALMOND CAKE.
ALMOND CAKE.
Ingredients. —½ lb. of sweet almonds, 1 oz. of bitter almonds, 6 eggs, 8 tablespoonfuls of sifted sugar, 5 tablespoonfuls of fine flour, the grated rind of 1 lemon, 3 oz. of butter. Mode. —Blanch and pound the almonds to a paste; separate the whites from the yolks of the eggs; beat the latter, and add them to the almonds. Stir in the sugar, flour, and lemon-rind; add the butter, which should be beaten to a cream; and, when all these ingredients are well mixed, put in the whites of the eggs, whic
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ALMOND CHEESECAKES.
ALMOND CHEESECAKES.
Ingredients. —¼ lb. of sweet almonds, 4 bitter ones, 3 eggs, 2 oz. of butter, the rind of ¼ lemon, 1 tablespoonful of lemon-juice, 3 oz. of sugar. Mode. —Blanch and pound the almonds smoothly in a mortar, with a little rose or spring water; stir in the eggs, which should be well beaten, and the butter, which should be warmed; add the grated lemon-peel and juice, sweeten, and stir well until the whole is thoroughly mixed. Line some patty-pans with puff-paste, put in the mixture, and bake for 20 m
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ALMOND PASTE, for Second-Course Dishes.
ALMOND PASTE, for Second-Course Dishes.
Ingredients. —1 lb. of sweet almonds, 6 bitter ones, 1 lb. of very finely-sifted sugar, the whites of 2 eggs. Mode. —Blanch the almonds, and dry them thoroughly; put them into a mortar, and pound them well, wetting them gradually with the whites of 2 eggs. When well pounded, put them into a small preserving-pan, add the sugar, and place the pan on a small but clear fire (a hot plate is better); keep stirring until the paste is dry, then take it out of the pan, put it between two dishes, and, whe
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ALMOND PUDDING, Baked (very rich).
ALMOND PUDDING, Baked (very rich).
Ingredients. —¼ lb. of almonds, 4 bitter ditto, 1 glass of sherry, 4 eggs, the rind and juice of ½ lemon, 3 oz. of butter, 1 pint of cream, 2 tablespoonfuls of sugar. Mode. —Blanch and pound the almonds to a smooth paste with the water; mix these with the butter, which should be melted; beat up the eggs, grate the lemon-rind, and strain the juice; add these, with the cream, sugar, and wine, to the other ingredients, and stir them well together. When well mixed, put it into a pie-dish lined with
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ALMOND PUDDINGS, Small.
ALMOND PUDDINGS, Small.
Ingredients. —½ lb. of sweet almonds, 6 bitter ones, ¼ lb. of butter, 4 eggs, 2 tablespoonfuls of sifted sugar, 2 tablespoonfuls of cream, 1 tablespoonful of brandy. Mode. —Blanch and pound the almonds to a smooth paste with a spoonful of water; warm the butter, mix the almonds with this, and add the other ingredients, leaving out the whites of 2 eggs, and be particular that these are well beaten. Mix well, butter some cups, half fill them, and bake the puddings from 20 minutes to ½ hour. Turn t
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ALMOND PUFFS.
ALMOND PUFFS.
Ingredients. —2 tablespoonfuls of flour, 2 oz. of butter, 2 oz. of pounded sugar, 2 oz. of sweet almonds, 4 bitter almonds. Mode. —Blanch and pound the almonds in a mortar to a smooth paste; melt the butter, dredge in the flour, and add the sugar and pounded almonds. Beat the mixture well, and put it into cups or very tiny jelly-pots, which should be well buttered, and bake in a moderate oven for about 20 minutes, or longer, should the puffs be large. Turn them out on a dish, the bottom of the p
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ALMOND SOUP.
ALMOND SOUP.
Ingredients. —4 lbs. of lean beef or veal, a few vegetables as for Stock ( see Stock ), 1 oz. of vermicelli, 4 blades of mace, 6 cloves, ½ lb. of sweet almonds, the yolks of 6 eggs, 1 gill of thick cream, rather more than 3 quarts of water. Mode. —Boil the beef or veal, vegetables, and spices gently in water that will cover them, till the gravy is very strong, and the meat very tender; than strain off the gravy, and set it on the fire with the specified quantity of vermicelli to 2 quarts. Let it
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ANCHOVY BUTTER.
ANCHOVY BUTTER.
Ingredients. —To every lb. of butter allow 6 anchovies, 1 small bunch of parsley. Mode. —Wash, bone, and pound the anchovies well in a mortar; scald the parsley, chop it, and rub through a sieve; then pound all the ingredients together, mix well, and make the butter into pats immediately. This makes a pretty dish, if fancifully moulded, for breakfast or supper, and should be garnished with parsley. Average cost , 1 s. 8 d. Sufficient to make 2 dishes, with 4 small pats each. Seasonable at any ti
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ANCHOVY SAUCE, for Fish.
ANCHOVY SAUCE, for Fish.
Ingredients. —4 anchovies, 1 oz. of butter, ½ pint of melted butter, cayenne to taste. Mode. —Bone the anchovies, and pound them in a mortar to a paste, with 1 oz. of butter. Make the melted butter hot, stir in the pounded anchovies and cayenne; simmer for 3 or 4 minutes; and, if liked, add a squeeze of lemon-juice. A more general and expeditious way of making this sauce is to stir in 1½ tablespoonfuls of anchovy essence to ½ pint of melted butter, and to add seasoning to taste. Boil the whole u
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ANCHOVY TOAST.
ANCHOVY TOAST.
Ingredients. —Toast 2 or 3 slices of bread, or, if wanted very savoury, fry them in clarified butter, and spread on them the paste made by recipe for potted anchovies . Made mustard, or a few grains of cayenne, may be added to the paste before laying it on the toast....
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ANCHOVIES, Fried.
ANCHOVIES, Fried.
Ingredients. —1 tablespoonful of oil, ½ a glass of white wine, sufficient flour to thicken; 12 anchovies. Mode. —Mix the oil and wine together, with sufficient flour to make them into a thickish paste; cleanse the anchovies, wipe them, dip them in the paste, and fry of a nice brown colour. Time. —½ hour. Average cost , for this quantity, 9 d. Sufficient for 2 persons. Seasonable all the year....
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ANCHOVIES, Potted, or Anchovy Butter.
ANCHOVIES, Potted, or Anchovy Butter.
Ingredients. —2 dozen anchovies, ½ lb. of fresh butter. Mode. —Wash the anchovies thoroughly; bone and dry them, and pound them in a mortar to a paste. Mix the butter gradually with them, and rub the whole through a sieve. Put it by in small pots for use, and carefully exclude the air with a bladder, as it soon changes the colour of anchovies, besides spoiling them. To potted anchovies may be added pounded mace, cayenne, and nutmeg to taste....
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APPLE CHARLOTTE, a very simple.
APPLE CHARLOTTE, a very simple.
Ingredients. —9 slices of bread and butter, about 6 good-sized apples, 1 tablespoonful of minced lemon-peel, 2 tablespoonfuls of juice, moist sugar to taste. Mode. —Butter a pie-dish; place a layer of bread and butter, without the crust, at the bottom; then a layer of apples, pared, cored, and cut into thin slices; sprinkle over these a portion of the lemon-peel and juice, and sweeten with moist sugar. Place another layer of bread and butter, and then one of apples, proceeding in this manner unt
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APPLE CHEESECAKES.
APPLE CHEESECAKES.
Ingredients. —½ lb. of apple pulp, ¼ lb. of sifted sugar, ¼ lb. of butter, 4 eggs, the rind and juice of 1 lemon. Mode. —Pare, core, and boil sufficient apples to make ½ lb. when cooked; add to these the sugar, the butter, which should be melted, the eggs, leaving out 2 of the whites, and the grated rind and juice of 1 lemon; stir the mixture well; line some patty-pans with puff-paste; put in the mixture, and bake about 20 minutes.— Time. —About 20 minutes. Average cost , for the above quantity,
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APPLE CUSTARD, Baked.
APPLE CUSTARD, Baked.
Ingredients. —1 dozen large apples, moist sugar to taste, 1 small teacupful of cold water, the grated rind of 1 lemon, 1 pint of milk, 4 eggs, 2 oz. of loaf sugar. Mode. —Peel, cut, and core the apples; put them into a lined saucepan with the cold water, and, as they heat, bruise them to a pulp; sweeten with moist sugar, and add the grated lemon-rind. When cold, put the fruit at the bottom of a pie-dish, and pour over it a custard, made with the above proportion of milk, eggs, and sugar; grate a
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APPLE DUMPLINGS, Baked (Plain family Dish).
APPLE DUMPLINGS, Baked (Plain family Dish).
Ingredients. —6 apples, suet-crust, sugar to taste. Mode. —Pare and take out the cores of the apples with a scoop, and make a suet-crust with ¾ lb. of flour to 6 oz. of suet; roll the apples in the crust, previously sweetening them with moist sugar, and taking care to join the paste nicely. When they are formed into round balls, put them on a tin, and bake them for about ½ hour, or longer, should the apples be very large; arrange them pyramidically on a dish, and sift over them some pounded whit
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APPLE DUMPLINGS, Boiled.
APPLE DUMPLINGS, Boiled.
Ingredients. —6 apples, suet-crust, sugar to taste. Mode. —Pare and take out the cores of the apples with a scoop; sweeten, and roll each apple in a piece of crust, made with ¾ lb. of flour to 6 oz. of suet, and be particular that the paste is nicely joined. Put the dumplings into floured cloths, tie them securely, and place them in boiling water. Keep them boiling from ¾ to 1 hour; remove the cloths, and send them hot and quickly to table. Dumplings boiled in knitted cloths have a very pretty a
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APPLE FRITTERS.
APPLE FRITTERS.
Ingredients. —For the batter, 2 tablespoonfuls of flour, ½ oz. of butter, ½ saltspoonful of salt, 2 eggs, milk, 4 medium-sized apples, hot lard or clarified beef-dripping. Mode. —Break the eggs, dividing the whites from the yolks, and beat them separately. Put the flour into a basin, stir in the butter, which should be melted to a cream; add the salt, and moisten with sufficient warm milk to make it of a proper consistency, that is to say, a batter that will drop from the spoon. Stir this well,
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APPLE JAM.
APPLE JAM.
Ingredients. —To every lb. of fruit weighed after being pared, cored, and sliced, allow ¾ lb. of preserving-sugar, the grated rind of 1 lemon, the juice of ½ lemon. Mode. —Peel the apples, core and slice them very thin, and be particular that they are all the same sort. Put them into a jar, stand this in a saucepan of boiling water, and let the apples stew until quite tender. Previously to putting the fruit into the jar, weigh it, to ascertain the proportion of sugar that may be required. Put th
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APPLE JELLY.
APPLE JELLY.
Ingredients. —To 6 lbs. of apples allow 3 pints of water; to every quart of juice allow 2 lbs. of loaf sugar;—the juice of ½ lemon. Mode. —Pare, core, and cut the apples into slices, and put them into a jar, with water in the above proportion. Place them in a cool oven, with the jar well covered, and, when the juice is thoroughly drawn and the apples are quite soft, strain them through a jelly-bag. To every quart of juice allow 2 lbs. of loaf sugar, which should be crushed to small lumps, and pu
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APPLE JELLY.
APPLE JELLY.
Ingredients. —Apples, water; to every pint of syrup allow ¾ lb. of loaf sugar. Mode. —Pare and cut the apples into pieces, remove the cores, and put them in a preserving-pan with sufficient cold water to cover them. Let them boil for an hour; then drain the syrup from them through a hair sieve or jelly-bag, and measure the juice; to every pint allow ¾ lb. of loaf sugar, and boil these together for ¾ hour, removing every particle of scum as it rises, and keeping the jelly well stirred, that it ma
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APPLE JELLY, Clear, for immediate Eating.
APPLE JELLY, Clear, for immediate Eating.
Ingredients. —2 dozen small apples, 1½ pint of spring-water; to every pint of juice allow ½ lb. of loaf sugar, ½ oz. of isinglass, the rind of ½ lemon. Mode. —Pare, core, and cut the apples into quarters, and boil them, with the lemon-peel, until tender; then strain off the apples, and run the juice through a jelly-bag; put the strained juice, with the sugar and isinglass, which has been previously boiled in ½ pint of water, into a lined saucepan or preserving-pan; boil all together for about ½
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APPLE JELLY, Thick, or Marmalade, for Entremets or Dessert Dishes.
APPLE JELLY, Thick, or Marmalade, for Entremets or Dessert Dishes.
Ingredients. —Apples; to every lb. of pulp allow ¾ lb. of sugar, ½ teaspoonful of minced lemon-peel. Mode. —Peel, core, and boil the apples with only sufficient water to prevent them from burning; beat them to a pulp, and to every lb. of pulp allow the above proportion of sugar in lumps. Dip the lumps into water; put these into a saucepan, and boil till the syrup is thick and can be well skimmed; then add this syrup to the apple pulp, with the minced lemon-peel, and stir it over a quick fire for
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APPLE PUDDING, Rich Baked.
APPLE PUDDING, Rich Baked.
Ingredients. —½ lb. apple pulp, ½ lb. of loaf sugar, 6 oz. of butter, the rind of 1 lemon, 6 eggs, puff-paste. Mode. —Peel, core, and cut the apples, as for sauce; put them into a stewpan, with only just sufficient water to prevent them from burning, and let them stew until reduced to a pulp. Weigh the pulp, and to every ½ lb. add the sifted sugar, grated lemon-rind, and 6 well-beaten eggs. Beat these ingredients well together; then melt the butter, stir it to the other things, put a border of p
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APPLE PUDDING, Baked.
APPLE PUDDING, Baked.
Ingredients. —12 large apples, 6 oz. of moist sugar, ¼ lb. of butter, 4 eggs, 1 pint of bread-crumbs. Mode. —Pare, core, and cut the apples, as for sauce, and boil them until reduced to a pulp; then add the butter, melted, and the eggs, which should be well whisked. Beat up the pudding for 2 or 3 minutes; butter a pie-dish; put in a layer of bread-crumbs, then the apple, and then another layer of bread-crumbs; flake over these a few tiny pieces of butter, and bake for about ½ hour. A very good e
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APPLE PUDDING, Baked (Very Good).
APPLE PUDDING, Baked (Very Good).
Ingredients. —5 moderate-sized apples, 2 tablespoonfuls of finely-chopped suet, 3 eggs, 3 tablespoonfuls of flour, 1 pint of milk, a little grated nutmeg. Mode. —Mix the flour to a smooth batter with the milk, add the eggs, which should be well whisked, and put the latter into a well-buttered pie-dish. Wipe the apples clean, but do not pare them; cut them in halves, and take out the cores; lay them in the batter, rind uppermost; shake the suet on the top, over which also grate a little nutmeg; b
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APPLE PUDDING, Boiled.
APPLE PUDDING, Boiled.
Ingredients. —Suet crust, apples, sugar to taste, 1 small teaspoonful of finely-minced lemon-peel, 2 tablespoonfuls of lemon-juice. Mode. —Make a butter or suet crust by either of the given recipes, using for a moderate-sized pudding from ¾ to 1 lb. of flour, with the other ingredients in proportion. Butter a basin; line it with some paste; pare, core, and cut the apples into slices, and fill the basin with these; add the sugar, the lemon-peel and juice; and cover with crust; pinch the edges tog
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APPLE SAUCE, for Geese, Pork, &c.
APPLE SAUCE, for Geese, Pork, &c.
Ingredients. —6 good-sized apples, sifted sugar to taste, a piece of butter the size of a walnut; water. Mode. —Pare, core, and quarter the apples, and throw them into cold water to preserve their whiteness. Put them in a saucepan, with sufficient water to moisten them, and boil till soft enough to pulp. Beat them up, adding sugar to taste, and a small piece of butter. This quantity is sufficient for a good-sized tureen. Time. —According to the apples, about, ¾ hour. Average cost , 4 d. Sufficie
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APPLE SNOW (a pretty Supper Dish).
APPLE SNOW (a pretty Supper Dish).
Ingredients. —10 good-sized apples, the whites of 10 eggs, the rind of 1 lemon, ½ lb. of pounded sugar. Mode. —Peel, core, and cut the apples into quarters, and put them into a saucepan with the lemon-peel, and sufficient water to prevent them from burning,—rather less than ½ pint. When they are tender, take out the peel, beat them into a pulp, let them cool, and stir them to the whites of the eggs, which should be previously beaten to a strong froth. Add the sifted sugar, and continue the whisk
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APPLE SNOWBALLS.
APPLE SNOWBALLS.
Ingredients. —2 teacupfuls of rice, apples, moist sugar, cloves. Mode. —Boil the rice and milk until three-parts done; then strain it off, and pare and core the apples without dividing them. Put a small quantity of sugar and a clove into each apple, put the rice round them, and tie each ball separately in a cloth. Boil until the apples are tender; then take them up, remove the cloths, and serve. Time. —½ hour to boil the rice separately; ½ to 1 hour with the apple. Seasonable from August to Marc
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APPLE SOUFFLÉ.
APPLE SOUFFLÉ.
Ingredients. —6 oz. of rice, 1 quart of milk, the rind of ½ lemon, sugar to taste, the yolks of 4 eggs, the whites of 6, 1½ oz. of butter, 4 tablespoonfuls of apple marmalade. Mode. —Boil the milk with the lemon-peel until the former is well flavoured; then strain it, put in the rice, and let it gradually swell over a slow fire, adding sufficient sugar to sweeten it nicely. Then crush the rice to a smooth pulp with the back of a wooden spoon; line the bottom and sides of a round cake-tin with it
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APPLE TART or PIE.
APPLE TART or PIE.
Ingredients. —Puff-paste, apples; to every lb. of unpared apples allow 2 oz. of moist sugar, ½ teaspoonful of finely-minced lemon-peel, 1 tablespoonful of lemon-juice. Mode. —Make puff-paste by either of the given recipes, with ½ lb. of flour; place a border of it round the edge of a pie-dish, and fill the dish with apples pared, cored, and cut into slices; sweeten with moist sugar, add the lemon-peel and juice, and 2 or 3 tablespoonfuls of water; cover with crust, cut it evenly round close to t
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APPLE TART (Creamed).
APPLE TART (Creamed).
Mode. —Make an apple tart by the preceding recipe, with the exception of omitting the icing. When the tart is baked, cut out the middle of the lid or crust, leaving a border all round the dish. Fill up with a nicely-made boiled custard, grate a little nutmeg over the top, and the pie is ready for table. This tart is usually eaten cold; is rather an old-fashioned dish, but, at the same time, extremely nice. Time. —½ to ¾ hour. Average cost , 1 s. 3 d. Sufficient for 5 or 6 persons. Seasonable fro
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APPLE TRIFLE (a Supper Dish).
APPLE TRIFLE (a Supper Dish).
Ingredients. —10 good-sized apples, the rind of ½ lemon, 6 oz. of pounded sugar, ½ pint of milk, ½ pint of cream, 2 eggs, whipped cream. Mode. —Peel, core, and cut the apples into thin slices, and put them into a saucepan with 2 tablespoonfuls of water, the sugar, and minced lemon-rind. Boil all together until quite tender, and pulp the apples through a sieve; if they should not be quite sweet enough, add a little more sugar, and put them at the bottom of the dish to form a thick layer. Stir tog
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APPLES à la Portugaise.
APPLES à la Portugaise.
Ingredients. —8 good boiling apples, ½ pint of water, 6 oz. of sugar, a layer of apple marmalade, 8 preserved cherries, garnishing of apricot jam. Mode. —Peel the apples, and, with a scoop, take out the cores; boil the fruit in the above proportion of sugar and water, without being too much done, and take care the apples do not break. Have ready some apple marmalade; cover the bottom of a glass dish with this, level it, and lay the apples in a sieve to drain; pile them neatly on the marmalade, r
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APPLES, Buttered (Sweet Entremets).
APPLES, Buttered (Sweet Entremets).
Ingredients. —Apple marmalade or 7 good boiling apples, ½ pint of water, 6 oz. of sugar, 2 oz. of butter, a little apricot jam. Mode. —Pare the apples, and take out the cores with a scoop; boil up the sugar and water for a few minutes; then lay in the apples and simmer them very gently until tender, taking care not to let them break. Have ready sufficient marmalade made by the recipe for Apple Marmalade , flavoured with lemon, to cover the bottom of the dish; arrange the apples on this with a pi
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APPLES and RICE (a Plain Dish).
APPLES and RICE (a Plain Dish).
Ingredients. —8 good-sized apples, 3 oz. of butter, the rind of ½ lemon minced very fine, 6 oz. of rice, 1½ pints of milk, sugar to taste, ½ teaspoonful of grated nutmeg, 6 tablespoonfuls of apricot jam. Mode. —Peel the apples, halve them, and take out the cores; put them into a stewpan with the butter, and strew sufficient sifted sugar over to sweeten them nicely, and add the minced lemon-peel. Stew the apples very gently until tender, taking care they do not break. Boil the rice, with the milk
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APPLES AND RICE (a pretty Dish of).
APPLES AND RICE (a pretty Dish of).
Ingredients. —6 oz. of rice, 1 quart of milk, the rind of ½ lemon, sugar to taste, ½ saltspoonful of salt, 8 apples, ¼ lb. of sugar, ¼ pint of water, ½ pint of boiled custard. Mode. —Flavour the milk with lemon-rind, by boiling them together for a few minutes; then take out the peel, and put in the rice, with sufficient sugar to sweeten it nicely, and boil gently until the rice is quite soft; then let it cool. In the meantime pare, quarter, and core the apples, and boil them until tender in a sy
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APPLES, Compôte of (Soyer’s Recipe,—a Dessert Dish).
APPLES, Compôte of (Soyer’s Recipe,—a Dessert Dish).
Ingredients. —6 ripe apples, 1 lemon, ½ lb. of lump sugar, ½ pint of water. Mode. —Select the apples of a moderate size, peel them, cut them in halves, remove the cores, and rub each piece over with a little lemon. Put the sugar and water together into a lined saucepan, and let them boil until forming a thickish syrup, when lay in the apples with the rind of the lemon cut thin, and the juice of the same. Let the apples simmer till tender; then take them out very carefully, drain them on a sieve,
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APPLES, Flanc of; or Apples in a raised Crust. (Sweet Entremets.)
APPLES, Flanc of; or Apples in a raised Crust. (Sweet Entremets.)
Ingredients. —¾ lb. of short crust, 9 moderate-sized apples, the rind and juice of ½ lemon, ½ lb. of white sugar, ¾ pint of water, a few strips of candied citron. Mode. —Make a plain stiff short crust, roll it out to the thickness of ½ inch, and butter an oval mould; line it with the crust, and press it carefully all round the sides, to obtain the form of the mould, but be particular not to break the paste. Pinch the part that just rises above the mould with the paste-pincers, and fill the case
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APPLES, Ginger (a pretty Supper or Dessert Dish).
APPLES, Ginger (a pretty Supper or Dessert Dish).
Ingredients. —1½ oz. of whole ginger, ¼ pint of whiskey, 3 lbs. of apples, 2 lbs. of white sugar, the juice of 2 lemons. Mode. —Bruise the ginger, put it into a small jar, pour over sufficient whiskey to cover it, and let it remain for 3 days; then cut the apples into thin slices, after paring and coring them; add the sugar and the lemon-juice, which should be strained; and simmer all together very gently until the apples are transparent, but not broken. Serve cold, and garnish the dish with sli
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APPLES Iced, or Apple Hedgehog.
APPLES Iced, or Apple Hedgehog.
Ingredients. —About 3 dozen good boiling apples, 1 lb. of sugar, ½ pint of water, the rind of ½ lemon minced very fine, the whites of 2 eggs, 3 tablespoonfuls of pounded sugar, a few sweet almonds. Mode. —Peel and core a dozen of the apples without dividing them, and stew them very gently in a lined saucepan with ½ lb. of the sugar and ½ pint of water, and when tender lift them carefully on to a dish. Have ready the remainder of the apples, pared, cored, and cut into thin slices; put them into t
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APPLES in Red Jelly (a pretty Supper Dish).
APPLES in Red Jelly (a pretty Supper Dish).
Ingredients. —6 good-sized apples, 12 cloves, 6 oz. of pounded sugar, 1 lemon, 2 teacupfuls of water, 1 tablespoonful of gelatine, a few drops of prepared cochineal. Mode. —Choose rather large apples; peel them and take out the cores, either with a scoop or a small silver knife, and put into each apple 2 cloves and as much sifted sugar as they will hold. Place them, without touching each other, in a large pie-dish; add more white sugar, the juice of 1 lemon, and 2 teacupfuls of water. Bake in th
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APPLES, to preserve, in Quarters (in imitation of Ginger).
APPLES, to preserve, in Quarters (in imitation of Ginger).
Ingredients. —To every lb. of apples allow ¾ lb. of sugar, 1½ oz. of the best white ginger; 1 oz. of ginger to every ½ pint of water. Mode. —Peel, core, and quarter the apples, and put the fruit, sugar, and ginger in layers into a wide-mouthed jar, and let them remain for 2 days; then infuse 1 oz. of ginger in ½ pint of boiling water, and cover it closely, and let it remain for 1 day: this quantity of ginger and water is for 3 lbs. of apples, with the other ingredients in proportion. Put the app
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APPLES, Stewed, and Custard (a pretty Dish for a Juvenile Supper).
APPLES, Stewed, and Custard (a pretty Dish for a Juvenile Supper).
Ingredients. —7 good-sized apples, the rind of ½ lemon or 4 cloves, ½ lb. of sugar, ¾ pint of water, ½ pint of custard. Mode. —Pare and take out the cores of the apples, without dividing them, and, if possible, leave the stalks on; boil the sugar and water together for 10 minutes; then put in the apples with the lemon-rind or cloves, whichever flavour may be preferred, and simmer gently until they are tender, taking care not to let them break. Dish them neatly on a glass dish, reduce the syrup b
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APRICOT CREAM.
APRICOT CREAM.
Ingredients. —12 to 16 ripe apricots, ½ lb. of sugar, 1½ pint of milk, the yolks of 8 eggs, 1 oz. of isinglass. Mode. —Divide the apricots, take out the stones, and boil them in a syrup made with ¼ lb. of sugar and ¼ pint of water, until they form a thin marmalade, which rub through a sieve. Boil the milk with the other ¼ lb. of sugar, let it cool a little, then mix with it the yolks of eggs which have been previously well beaten; put this mixture into a jug, place this jug in boiling water, and
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APRICOT JAM, or Marmalade.
APRICOT JAM, or Marmalade.
Ingredients. —To every lb. of ripe apricots, weighed after being skinned and stoned, allow 1 lb. of sugar. Mode. —Pare the apricots, which should be ripe, as thinly as possible, break them in half, and remove the stones. Weigh the fruit, and to every lb. allow the same proportion of loaf sugar. Pound the sugar very finely in a mortar, strew it over the apricots, which should be placed on dishes, and let them remain for 12 hours. Break the stones, blanch the kernels, and put them with the sugar a
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APRICOT PUDDING, Baked.
APRICOT PUDDING, Baked.
Ingredients. —12 large apricots, ¾ pint of bread-crumbs, 1 pint of milk, 3 oz. of pounded sugar, the yolks of 4 eggs, 1 glass of sherry. Mode. —Make the milk boiling hot, and pour it on to the bread-crumbs; when half cold, add the sugar, the well-whisked yolks of the eggs, and the sherry. Divide the apricots in half, scald them until they are soft, and break them up with a spoon, adding a few of the kernels, which should be well pounded in a mortar; then mix the fruit and other ingredients toget
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APRICOT TART.
APRICOT TART.
Ingredients. —12 or 14 apricots, sugar to taste, puff-paste or short crust. Mode. —Break the apricots in half, take out the stones, and put them into a pie-dish, in the centre of which place a very small cup or jar, bottom uppermost; sweeten with good moist sugar, but add no water. Line the edge of the dish with paste, put on the cover, and ornament the pie in any of the usual modes. Bake from ½ to ¾ hour, according to size; and if puff-paste is used, glaze it about 10 minutes before the pie is
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APRICOTS, Compôte of (an elegant Dish).
APRICOTS, Compôte of (an elegant Dish).
Ingredients. —½ pint of syrup ( see Syrup ), 12 green apricots. Mode. —Make the syrup by the given recipe, and, when it is ready, put in the apricots whilst the syrup is boiling. Simmer them very gently until tender, taking care not to let them break; take them out carefully, arrange them on a glass dish, let the syrup cool a little, pour it over the apricots, and, when cold, serve. Time. —From 15 to 20 minutes to simmer the apricots. Average cost , 9 d. Sufficient for 4 or 5 persons. Seasonable
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APRICOTS, Flanc of, or Compôte of Apricots in a Raised Crust (Sweet Entremets).
APRICOTS, Flanc of, or Compôte of Apricots in a Raised Crust (Sweet Entremets).
Ingredients. —¾ lb. of short crust ( see Crust ), from 9 to 12 good-sized apricots, ¾ pint of water, ½ lb. of sugar. Mode. —Make a short crust by the given recipe, and line a mould with it. Boil the sugar and water together for 10 minutes; halve the apricots, take out the stones, and simmer them in the syrup until tender; watch them carefully, and take them up, for fear they should break. Arrange them neatly in the flanc or case; boil the syrup until reduced to a jelly; pour it over the fruit, a
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APRIL—BILLS OF FARE.
APRIL—BILLS OF FARE.
Dinner for 18 persons. Spring Soup, removed by Salmon and Lobster Sauce. Fillets of Mackerel. Vase of Flowers. Fried Smelts. Soles à la Crême. Roast Ribs of Lamb. Larded Capon. Stewed Beef à la Jardinière. Vase of Flowers. Boiled Ham. Spring Chickens. Braised Turkey. Lamb Cutlets, Asparagus and Peas. Curried Lobster. Vase of Flowers. Oyster Patties. Grenadines de Veau. Ducklings, removed by Cabinet Pudding. Raspberry-Jam Tartlets. Charlotte à la Parisienne. Rhubarb Tart. Clear Jelly. Vase of Flo
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Dinner for 12 persons.
Dinner for 12 persons.
First Course. —Soup à la reine; julienne soup; turbot and lobster sauce; slices of salmon à la genévése. Entrées. —Croquettes of leveret; fricandeau de veau; vol-au-vent; stewed mushrooms. Second Course. —Fore-quarter of lamb; saddle of mutton; boiled chickens, asparagus and peas; boiled tongue garnished with tufts of broccoli; vegetables. Third Course. —Ducklings; larded guinea-fowls; charlotte à la parisienne; orange jelly; meringues; ratafia ice pudding; lobster salad; sea-kale; dessert and i
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Dinner for 10 persons.
Dinner for 10 persons.
First Course. —Gravy soup; salmon and dressed cucumber; shrimp sauce; fillets of whitings. Entrées. —Lobster cutlets; chicken patties. Second Course. —Roast fillet of veal; boiled leg of lamb; ham, garnished with broccoli; vegetables. Third Course. —Ducklings; compôte of rhubarb; custards; vanilla cream; orange jelly; cabinet pudding; ice pudding; dessert....
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Dinner for 8 persons.
Dinner for 8 persons.
First Course. —Spring soup; slices of salmon and caper sauce; fried filleted soles. Entrées. —Chicken vol-au-vent; mutton cutlets and tomato sauce. Second Course. —Roast loin of veal; boiled fowls à la béchamel; tongue; vegetables. Third Course. —Guinea-fowls; sea-kale; artichoke bottoms; cabinet pudding; blancmange; apricot tartlets; rice fritters; macaroni and Parmesan cheese; dessert....
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Dinners for 6 persons.
Dinners for 6 persons.
First Course. —Tapioca soup; boiled salmon and lobster sauce. Entrées. —Sweetbreads; oyster patties. Second Course. —Haunch of mutton; boiled capon and white sauce; tongue; vegetables. Third Course. —Soufflé of rice; lemon cream; charlotte à la parisienne; rhubarb tart; dessert. First Course. —Julienne soup; fried whitings; red mullet. Entrées. —Lamb cutlets and cucumbers; rissoles. Second Course. —Roast ribs of beef; neck of veal à la béchamel; vegetables. Third Course. —Ducklings; lemon puddin
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APRIL, Plain Family Dinners for.
APRIL, Plain Family Dinners for.
Sunday. —1. Clear gravy soup. 2. Roast haunch of mutton, sea-kale, potatoes. 3. Rhubarb tart, custards in glasses. Monday. —1. Crimped skate and caper sauce. 2. Boiled knuckle of veal and rice, cold mutton, mashed potatoes. 3. Baked plum-pudding. Tuesday. —1. Vegetable soup. 2. Toad-in-the-hole, made from remains of cold mutton. 3. Stewed rhubarb and baked custard puddings. Wednesday. —1. Fried soles, anchovy sauce. 2. Boiled beef and carrots, suet dumplings. 3. Lemon pudding. Thursday. —1. Pea-
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APRIL, Things in Season.
APRIL, Things in Season.
Fish. —Brill, carp, cockles, crabs, dory, flounders, ling, lobsters, red and grey mullet, mussels, oysters, perch, prawns, salmon (but rather scarce and expensive), shad, shrimps, skate, smelts, soles, tench, turbot, whitings. Meat. —Beef, lamb, mutton, veal. Poultry. —Chickens, ducklings, fowls, pigeons, pullets, rabbits. Game. —Leverets. Vegetables. —Broccoli, celery, lettuces, young onions, parsnips, radishes, small salad, sea-kale, spinach, sprouts, various herbs. Fruit. —Apples, nuts, pears
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ARROWROOT BISCUITS, or Drops.
ARROWROOT BISCUITS, or Drops.
Ingredients. —½ lb. of butter, 6 eggs, ½ lb. of flour, 6 oz. of arrowroot, ½ lb. of pounded loaf sugar. Mode. —Beat the butter to a cream; whisk the eggs to a strong froth, add them to the butter, stir in the flour a little at a time, and beat the mixture well. Break down all the lumps from the arrowroot, and add that with the sugar to the other ingredients. Mix all well together, drop the dough on a buttered tin, in pieces the size of a shilling, and bake the biscuits about ¼ hour in a slow ove
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ARROWROOT BLANCMANGE (an inexpensive Supper Dish).
ARROWROOT BLANCMANGE (an inexpensive Supper Dish).
Ingredients. —4 heaped tablespoonfuls of arrowroot, 1½ pint of milk, 3 laurel-leaves or the rind of ½ lemon, sugar to taste. Mode. —Mix to a smooth batter the arrowroot with ½ pint of the milk; put the other pint on the fire, with laurel-leaves or lemon-peel, whichever may be preferred, and let the milk steep until it is well flavoured; then strain the milk, and add it, boiling, to the mixed arrowroot; sweeten it with sifted sugar, and let it boil, stirring it all the time, till it thickens suff
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ARROWROOT PUDDING, Baked or Boiled.
ARROWROOT PUDDING, Baked or Boiled.
Ingredients. —2 tablespoonfuls of arrowroot, 1½ pint of milk, 1 oz. of butter, the rind of ½ lemon, 2 heaped tablespoonfuls of moist sugar, a little grated nutmeg. Mode. —Mix the arrowroot with as much cold milk as will make it into a smooth batter, moderately thick; put the remainder of the milk into a stewpan with the lemon-peel, and let it infuse for about ½ hour; when it boils, strain it gently to the batter, stirring it all the time to keep it smooth; then add the butter; beat this well in
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ARROWROOT SAUCE, for Puddings.
ARROWROOT SAUCE, for Puddings.
Ingredients. —2 small teaspoonfuls of arrowroot, 4 dessertspoonfuls of pounded sugar, the juice of 1 lemon, ¼ teaspoonful of grated nutmeg, ½ pint of water. Mode. —Mix the arrowroot smoothly with the water; put this into a stewpan; add the sugar, strained lemon-juice, and grated nutmeg. Stir these ingredients over the fire until they boil, when the sauce is ready for use. A small quantity of wine, or any liqueur, would very much improve the flavour of this sauce: it is usually served with bread,
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ARROWROOT, to make.
ARROWROOT, to make.
Ingredients. —Two teaspoonfuls of arrowroot, 3 tablespoonfuls of cold water, ½ pint of boiling water. Mode. —Mix the arrowroot smoothly in a basin with the cold water, then pour on it the boiling water, stirring all the time. The water must be boiling at the time it is poured on the mixture, or it will not thicken; if mixed with hot water only, it must be put into a clean saucepan, and boiled until it thickens; but this occasions more trouble, and is quite unnecessary, if the water is boiling at
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ARTICHOKES, Boiled.
ARTICHOKES, Boiled.
Ingredients. —To each ½ gallon of water, allow 1 heaped tablespoonful of salt, a piece of soda the size of a shilling; artichokes. Mode. —Wash the artichokes well in several waters; see that no insects remain about them, and trim away the leaves at the bottom. Cut off the stems and put them into boiling water, to which has been added salt and soda in the above proportion. Keep the saucepan uncovered, and let them boil quickly until tender; ascertain when they are done by thrusting a fork in them
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ARTICHOKES, a French Mode of Cooking.
ARTICHOKES, a French Mode of Cooking.
Ingredients. —5 or 6 artichokes; to each ½ gallon of water allow 1 heaped tablespoonful of salt, ½ teaspoonful of pepper, 1 bunch of savoury herbs, 2 oz. of butter. Mode. —Cut the ends of the leaves, as also the stems; put the artichokes into boiling water, with the above proportion of salt, pepper, herbs, and butter; let them boil quickly until tender, keeping the lid of the saucepan off, and when the leaves come out easily, they are cooked enough. To keep them a beautiful green, put a large pi
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ARTICHOKES. Fried (Entremets, or small dish to be served with the Second Course).
ARTICHOKES. Fried (Entremets, or small dish to be served with the Second Course).
Ingredients. —5 or 6 artichokes, salt and water: for the batter,—¼ lb. of flour, a little salt, the yolk of 1 egg, milk. Mode. —Trim and boil the artichokes, and rub them over with lemon-juice, to keep them white. When they are quite tender, take them up, remove the chokes, and divide the bottoms; dip each piece into batter, fry them into hot lard or dripping, and garnish the dish with crisped parsley. Serve with plain melted butter. Time. —20 minutes to boil the artichokes, 5 to 7 minutes to fr
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ARTICHOKES à l’Italienne.
ARTICHOKES à l’Italienne.
Ingredients. —4 or 5 artichokes, salt and butter, about ½ pint of good gravy. Mode. —Trim and cut the artichokes into quarters, and boil them until tender in water mixed with a little salt and butter. When done, drain them well, and lay them all round the dish, with the leaves outside. Have ready some good gravy, highly flavoured with mushrooms; reduce it until quite thick, and pour it round the artichokes, and serve. Time. —20 to 25 minutes to boil the artichokes. Sufficient for one side-dish.
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ARTICHOKES, Boiled Jerusalem.
ARTICHOKES, Boiled Jerusalem.
Ingredients. —To each ½ gallon of water allow 1 heaped tablespoonful of salt; artichokes. Mode. —Wash, peel, and shape the artichokes in a round or oval form, and put them into a saucepan with sufficient cold water to cover them salted in the above proportion. Let them boil gently until tender; take them up, drain them, and serve them in a napkin, or plain, whichever mode is preferred; send to table with them a tureen of melted butter or cream sauce, a little of which may be poured over the arti
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ARTICHOKES, Mashed Jerusalem.
ARTICHOKES, Mashed Jerusalem.
Ingredients. —To each ½ gallon of water allow 1 oz. of salt, 15 or 16 artichokes, 1 oz. butter, pepper and salt to taste. Mode. —Boil the artichokes as in the preceding recipe until tender; drain and press the water from them, and beat them up with a fork. When thoroughly mashed and free from lumps, put them into a saucepan with the butter and a seasoning of white pepper and salt; keep stirring over the fire until the artichokes are quite hot, and serve. A pretty way of serving Jerusalem articho
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ARTICHOKE (Jerusalem) SOUP, sometimes called Palestine Soup (a White Soup).
ARTICHOKE (Jerusalem) SOUP, sometimes called Palestine Soup (a White Soup).
Ingredients. —3 slices of lean bacon or ham, ½ a head of celery, 1 turnip, 1 onion, 3 oz. of butter, 4 lbs. of artichokes, 1 pint of boiling milk, or 1 pint of boiling cream, salt and cayenne to taste, 2 lumps of sugar, 2½ quarts of white stock. Mode. —Put the bacon and vegetables, which should be cut into thin slices, into the stewpan with the butter. Braise these for ¼ of an hour, keeping them well stirred. Wash and pare the artichokes, and after cutting them into thin slices, add them, with a
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ASPARAGUS, Boiled.
ASPARAGUS, Boiled.
Ingredients. —To each ½ gallon of water allow 1 heaped tablespoonful of salt; asparagus. Mode. —Asparagus should be dressed as soon as possible after it is cut, although it may be kept for a day or two by putting the stalks into cold water; yet to be good, like every other vegetable, it cannot be cooked too fresh. Scrape the white part of the stems, beginning from the head , and throw them into cold water; then tie them into bundles of about 20 each, keeping the heads all one way, and cut the st
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ASPARAGUS-PEAS (Entremets, or to be served as a Side Dish, with the Second Course).
ASPARAGUS-PEAS (Entremets, or to be served as a Side Dish, with the Second Course).
Ingredients. —100 heads of asparagus, 2 oz. of butter, a small bunch of parsley, 2 or 3 green onions, flour, 1 lump of sugar, the yolks of 2 eggs, 4 tablespoonfuls of cream, salt. Mode. —Carefully scrape the asparagus, cut it into pieces of an equal size, avoiding that which is in the least hard or tough, and throw them into cold water. Then boil the asparagus in salt and water until three-parts done; take it out, drain, and place it on a cloth to dry the moisture away from it. Put it into a ste
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ASPARAGUS PUDDING (a delicious Dish, to be served with the Second Course).
ASPARAGUS PUDDING (a delicious Dish, to be served with the Second Course).
Ingredients. —½ pint of asparagus peas, 4 eggs, 2 tablespoonfuls of flour, 1 tablespoonful of very finely minced ham, 1 oz. of butter, pepper and salt to taste, milk. Mode. —Cut up the nice green tender parts of asparagus, about the size of peas; put them into a basin with the eggs, which should be well beaten, and the flour, ham, butter, pepper, and salt. Mix all these ingredients well together, and moisten with sufficient milk to make the pudding of the consistency of thick batter; put it into
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ASPARAGUS SOUP.
ASPARAGUS SOUP.
Ingredients. —100 heads of asparagus, 2 quarts of medium stock (see Stock ), 1 pint of water, salt. Mode. —Scrape the asparagus, but do not cut off any of the stems, and boil it in a pint of water salted, until the heads are nearly done . Then drain the asparagus, cut off the green heads very neatly, and put them on one side until the soup is ready. If the stock is not made, add the stems of asparagus to the rest of the vegetables; if, however, the stock is ready, boil the stems a little longer
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ASPIC, or Ornamental Savoury Jelly.
ASPIC, or Ornamental Savoury Jelly.
Ingredients. —4 lbs. of knuckle of veal, 1 cow-heel, 3 or 4 slices of ham, any poultry trimmings, 2 carrots, 1 onion, 1 faggot of savoury herbs, 1 glass of sherry, 3 quarts of water; seasoning to taste of salt and whole white pepper; 3 eggs. Mode. —Lay the ham on the bottom of a stewpan, cut up the veal and cow-heel into small pieces, and lay them on the ham; add the poultry trimmings, vegetables, herbs, sherry, and water, and let the whole simmer very gently for 4 hours, carefully taking away a
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AUGUST—BILLS OF FARE.
AUGUST—BILLS OF FARE.
Dinner for 18 persons. Mock-Turtle Soup, removed by Broiled Salmon and Caper Sauce. Red Mullet. Vase of Flowers. Perch. Soup à la Julienne, removed by Brill and Shrimp Sauce. Haunch of Venison. Ham, garnished. Capons à la Financière. Vase of Flowers. Roast Fowls. Leveret Pie. Saddle of Mutton. Fricandeau de Veau à la Jardinière. Curried Lobster. Vase of Flowers. Lamb Cutlets à la Purée de Pommes de Terre. Fillets of Ducks and Peas. Grouse removed by Cabinet Pudding. Lobster Salad. Cheesecakes. F
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Dinner for 12 persons.
Dinner for 12 persons.
First Course. —Vermicelli soup; soup à la reine; boiled salmon; fried flounders; trout en matelot. Entrées. —Stewed pigeons; sweetbreads; ragoût of ducks; fillets of chickens and mushrooms. Second Course. —Quarter of lamb; cotellette de bœuf à la jardinière; roast fowls and boiled tongue; bacon and beans. Third Course. —Grouse; wheatears; greengage tart; whipped cream; vol-au-vent of plums; fruit jelly; iced pudding; cabinet pudding; dessert and ices....
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Dinner for 8 persons.
Dinner for 8 persons.
First Course. —Julienne soup; fillets of turbot and Dutch sauce; red mullet. Entrées. —Riz de veau aux tomates; fillets of ducks and peas. Second Course. —Haunch of venison; boiled capon and oysters; ham, garnished; vegetables. Third Course. —Leveret; fruit jelly; compôte of greengages; plum tart; custards, in glasses; omelette soufflé; dessert and ices....
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Dinner for 6 persons.
Dinner for 6 persons.
First Course. —Macaroni soup; crimped salmon and sauce Hollandaise; fried fillets of trout. Entrées. —Tendrons do veau and stewed peas; salmi of grouse. Second Course. —Roast loin of veal; boiled bacon, garnished with French beans; stewed beef à la jardinière; vegetables. Third Course. —Turkey poult; plum tart; custard pudding; vol-au-vent of pears; strawberry cream; ratafia soufflé; dessert. First Course. —Vegetable-marrow soup; stewed mullet; fillets of salmon and ravigotte sauce. Entrées. —Cu
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AUGUST, Plain Family Dinners for.
AUGUST, Plain Family Dinners for.
Sunday. —1. Vegetable-marrow soup. 2. Roast quarter of lamb, mint sauce; French beans and potatoes. 3. Raspberry-and-currant tart, custard pudding. Monday. —1. Cold lamb and salad, small meat-pie, vegetable marrow, and white sauce. 2. Lemon dumplings. Tuesday. —1. Boiled mackerel. 2. Stewed loin of veal, French beans and potatoes, 3. Baked raspberry pudding. Wednesday. —1. Vegetable soup. 2. Lamb cutlets and French beans; the remains of stewed shoulder of veal, mashed vegetable marrow. 3. Black-
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AUGUST, Things in Season.
AUGUST, Things in Season.
Fish. —Brill, carp, chub, crayfish, crabs, dory, eels, flounders, grigs, herrings, lobsters, mullet, pike, prawns, salmon, shrimps, skate, soles, sturgeon, thornback, trout, turbot. Meat. —Beef, lamb, mutton, veal, buck venison. Poultry. —Chickens, ducklings, fowls, green geese, pigeons, plovers, pullets, rabbits, turkey poults, wheatears, wild ducks. Game. —Leverets, grouse, black-cock. Vegetables. —Artichokes, asparagus, beans, carrots, cabbages, cauliflowers, celery, cresses, endive, lettuces
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BACON, Boiled.
BACON, Boiled.
Ingredients. —Bacon; water. Mode. —As bacon is frequently excessively salt, let it be soaked in warm water for an hour or two previous to dressing it; then pare off the rusty parts, and scrape the under-side and rind as clean as possible. Put it into a saucepan of cold water; let it come gradually to a boil, and as fast as the scum rises to the surface of the water, remove it. Let it simmer very gently until it is thoroughly done; then take it up, strip off the skin, and sprinkle over the bacon
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BACON, Broiled Rashers of.
BACON, Broiled Rashers of.
Before purchasing bacon, ascertain that it is perfectly free from rust, which may easily be detected by its yellow colour; and for broiling, the streaked part of the thick flank is generally the most esteemed. Cut it into thin slices, take off the rind, and broil over a nice clear fire; turn it two or three times, and serve very hot. Should there be any cold bacon left from the previous day, it answers very well for breakfast, cut into slices, and broiled or fried. Time. —3 or 4 minutes. Average
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BACON and HAMS, Curing of.
BACON and HAMS, Curing of.
The carcass of the hog, after hanging over-night to cool, is laid on a strong bench or stool, and the head is separated from the body at the neck close behind the ears; the feet and also the internal fat are removed. The carcass is next divided into two sides in the following manner:—The ribs are divided about an inch from the spine on each side, and the spine, with the ends of the ribs attached, together with the internal flesh between it and the kidneys, and also the flesh above it, throughout
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BACON, to Cure and Keep it free from Rust (Cobbett’s Recipe).
BACON, to Cure and Keep it free from Rust (Cobbett’s Recipe).
The two sides that remain, and which are called flitches, are to be cured for bacon. They are first rubbed with salt on their insides, or flesh sides, then placed one on the other, the flesh sides uppermost, in a salting-trough which has a gutter round its edges to drain away the brine; for, to have sweet and fine bacon, the flitches must not be sopping in brine, which gives it the sort of vile taste that barrel and sea pork have. Every one knows how different is the taste of fresh dry salt from
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BACON or HAMS, to Cure in the Devonshire way.
BACON or HAMS, to Cure in the Devonshire way.
Ingredients. —To every 14 lbs. of meat allow 2 oz. of saltpetre, 2 oz. of salt prunella, 1 lb. of common salt. For the pickle, 3 gallons of water, 5 lbs. of common salt, 7 lbs. of coarse sugar, 3 lbs. of bay salt. Mode. —Weigh the sides, hams, and cheeks, and to every 14 lbs. allow the above proportion of saltpetre, salt prunella, and common salt. Pound and mix these together, and rub well into the meat; lay it in a stone trough or tub, rubbing it thoroughly, and turning it daily for two success
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BACON, to Cure in the Wiltshire way.
BACON, to Cure in the Wiltshire way.
Ingredients. —1½ lb. of coarse sugar, ½ lb. of bay salt, 6 oz. of saltpetre, 1 lb. of common salt. Mode. —Sprinkle each flitch with salt, and let the blood drain off for 24 hours; then pound and mix the above ingredients well together and rub it well into the meat, which should be turned every day for a month; then hang it to dry, and afterwards smoke it for 10 days. Time. —To remain in the pickle from three to four weeks, to be smoked 10 days, or rather longer....
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BACON, Fried Rashers of, and Poached Eggs.
BACON, Fried Rashers of, and Poached Eggs.
Ingredients. —Bacon; eggs. Mode. —Cut the bacon into thin slices, trim away the rusty parts, and cut off the rind. Put it into a cold frying-pan, that is to say, do not place the pan on the fire before the bacon is in it. Turn it 2 or 3 times, and dish it on a very hot dish. Poach the eggs and slip them on to the bacon without breaking the yolks, and serve quickly. Time. —3 or 4 minutes. Average cost , 10 d. to 1 s. per lb. for the primest parts. Sufficient. —Allow 6 eggs for 3 persons. Seasonab
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BARBEL.
BARBEL.
Ingredients. —½ pint of port wine, a saltspoonful of salt, 2 tablespoonfuls of vinegar, 2 sliced onions, a faggot of sweet herbs, nutmeg and mace to taste, the juice of a lemon, 2 anchovies; 1 or 2 barbels, according to size. Mode. —Boil the barbels in salt and water till done; pour off some of the water, and to the remainder put the ingredients mentioned above. Simmer gently for ½ hour or rather more, and strain. Put in the fish, heat it gradually, but do not let it boil, or it will be broken.
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BARBERRIES (Berberis vulgaris).
BARBERRIES (Berberis vulgaris).
A fruit of such great acidity, that even birds refuse to eat it. In this respect, it nearly approaches the tamarind. When boiled with sugar, it makes a very agreeable preserve or jelly, according to the different modes of preparing it. Barberries are also used as a dry sweetmeat, and in sugarplums or comfits; are pickled with vinegar, and are used for various culinary purposes. They are well calculated to allay heat and thirst in persons afflicted with fevers. The berries, arranged on bunches of
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BARBERRIES, to preserve in Bunches.
BARBERRIES, to preserve in Bunches.
Ingredients. —1 pint of syrup, barberries. Mode. —Prepare some small pieces of clean white wood, 3 inches long and ¼ inch wide, and tie the fruit on to these in nice bunches. Have ready some clear syrup ( see Syrup ); put in the barberries, and simmer them in it for 2 successive days, boiling them for nearly ½ hour each day, and covering them each time with the syrup when cold. When the fruit looks perfectly clear it is sufficiently done, and should be stowed away in pots, with the syrup poured
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BARLEY SOUP.
BARLEY SOUP.
Ingredients. —2 lbs. of shin of beef, ¼ lb. of pearl barley, a large bunch of parsley, 4 onions, 6 potatoes, salt and pepper, 4 quarts of water. Mode. —Put in all the ingredients, and simmer gently for 3 hours. Time. —3 hours. Average cost , 2½ d. per quart. Seasonable all the year, but more suitable for winter....
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BARLEY-SUGAR, to make.
BARLEY-SUGAR, to make.
Ingredients. —To every lb. of sugar allow ½ pint of water, ½ the white of an egg. Mode. —Put the sugar into a well-tinned saucepan, with the water, and, when the former is dissolved, set it over a moderate fire, adding the well-beaten egg before the mixture gets warm, and stir it well together. When it boils, remove the scum as it rises, and keep it boiling until no more appears, and the syrup looks perfectly clear; then strain it through a fine sieve or muslin bag, and put it back into the sauc
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BARLEY-WATER, to make.
BARLEY-WATER, to make.
Ingredients. —2 oz. of pearl barley, 2 quarts of boiling water, 1 pint of cold water. Mode. —Wash the barley in cold water; put it into a saucepan with the above proportion of cold water, and when it has boiled for about ¼ hour, strain off the water, and add the 2 quarts of fresh boiling water. Boil it until the liquid is reduced one half; strain it, and it will be ready for use. It may be flavoured with lemon-peel, after being sweetened, or a small piece may be simmered with the barley. When th
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BATTER PUDDING, Baked.
BATTER PUDDING, Baked.
Ingredients. —1½ pint of milk, 4 tablespoonfuls of flour, 2 oz. of butter, 4 eggs, a little salt. Mode. —Mix the flour with a small quantity of cold milk; make the remainder hot, and pour it on to the flour, keeping the mixture well stirred; add the butter, eggs, and salt; beat the whole well, and put the pudding into a buttered pie-dish; bake for ¾ hour, and serve with sweet sauce, wine sauce, or stewed fruit. Baked in small cups, very pretty little puddings may be made; they should be eaten wi
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BATTER PUDDING, Baked, with Dried or Fresh Fruit.
BATTER PUDDING, Baked, with Dried or Fresh Fruit.
Ingredients. —1½ pint of milk, 4 tablespoonfuls of flour, 3 eggs, 2 oz. of finely-shredded suet, ¼ lb. of currants, a pinch of salt. Mode. —Mix the milk, flour, and eggs to a smooth batter; add a little salt, the suet, and the currants, which should be well washed, picked, and dried; put the mixture into a buttered pie-dish, and bake in a moderate oven for 1¼ hour. When fresh fruits are in season, this pudding is exceedingly nice, with damsons, plums, red currants, gooseberries, or apples; when
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BATTER PUDDING, Boiled.
BATTER PUDDING, Boiled.
Ingredients. —3 eggs, 1 oz. of butter, 1 pint of milk, 3 tablespoonfuls of flour, a little salt. Mode. —Put the flour into a basin, and add sufficient milk to moisten it; carefully rub down all the lumps with a spoon, then pour in the remainder of the milk, and stir in the butter, which should be previously melted; keep beating the mixture, add the eggs and a pinch of salt, and, when the batter is quite smooth, put it into a well-buttered basin, tie it down very tightly, and put it into boiling
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BATTER PUDDING, with Orange Marmalade.
BATTER PUDDING, with Orange Marmalade.
Ingredients. —4 eggs, 1 pint of milk, 1½ oz. of loaf sugar, 3 tablespoonfuls of flour. Mode. —Make the batter with the above ingredients, put it into a well-buttered basin, tie it down with a cloth, and boil for 1 hour. As soon as it is turned out of the basin, put a small jar of orange marmalade all over the top, and send the pudding very quickly to table. It is advisable to warm the marmalade to make it liquid. Time. —1 hour. Average cost , with the marmalade, 1 s. 3 d. Sufficient for 5 or 6 p
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BEANS, Boiled Broad or Windsor.
BEANS, Boiled Broad or Windsor.
Ingredients. —To each ½ gallon of water, allow 1 heaped tablespoonful of salt; beans. Mode. —This is a favourite vegetable with many persons, but, to be nice, should be young and freshly gathered. After shelling the beans, put them into boiling water, salted in the above proportion, and let them boil rapidly until tender. Drain them well in a colander; dish, and serve with them separately a tureen of parsley and butter. Boiled bacon should always accompany this vegetable, but the beans should be
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BEANS, Broad, à la Poulette.
BEANS, Broad, à la Poulette.
Ingredients. —2 pints of broad beans, ½ pint of stock or broth, a small bunch of savoury herbs, including parsley, a small lump of sugar, the yolk of 1 egg, ¼ pint of cream, pepper and salt to taste. Mode. —Procure some young and freshly-gathered beans, and shell sufficient to make 2 pints; boil them, as in the preceding recipe, until nearly done; then drain them and put them into a stewpan with the stock, finely-minced herbs, and sugar. Stew the beans until perfectly tender, and the liquor has
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BEANS, Boiled French.
BEANS, Boiled French.
Ingredients. —To each ½ gallon of water allow 1 heaped tablespoonful of salt, a very small piece of soda. Mode. —This vegetable should always be eaten young, as when allowed to grow too long it tastes stringy and tough when cooked. Cut off the heads and tails, and a thin strip on each side of the beans to remove the strings; then divide each bean into 4 or 6 pieces, according to size, cutting them lengthways in a slanting direction, and as they are cut put them into cold water, with a small quan
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BEANS, French Mode of Cooking French.
BEANS, French Mode of Cooking French.
Ingredients. —A quart of French beans, 3 oz. of fresh butter, pepper and salt to taste, the juice of ½ lemon. Mode. —Cut and boil the beans by the preceding recipe, and when tender, put them into a stewpan, and shake over the fire, to dry away the moisture from the beans. When quite dry and hot, add the butter, pepper, salt, and lemon-juice; keep moving the stewpan, without using a spoon, as that would break the beans; and when the butter is melted, and all is thoroughly hot, serve. If the butte
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BEANS, to Boil Haricots Blancs, or White Haricot.
BEANS, to Boil Haricots Blancs, or White Haricot.
Ingredients. —1 quart of white haricot beans, 2 quarts of soft water, 1 oz. of butter, 1 heaped tablespoonful of salt. Mode. —Put the beans into cold water, let them soak from 2 to 4 hours, according to their age; then put them into cold water salted in the above proportion, bring them to boil, and let them simmer very slowly until tender; pour the water away from them, let them stand by the side of the fire, with the lid of the saucepan partially off, to allow the beans to dry; then add 1 oz. o
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BEANS, Haricots Blancs & Minced Onions.
BEANS, Haricots Blancs & Minced Onions.
Ingredients. —1 quart of white haricot beans, 4 middling-sized onions, ¼ pint of good brown gravy, pepper and salt to taste, a little flour. Mode. —Peel and mince the onions not too finely, and fry them in butter of a light brown colour; dredge over them a little flour, and add the gravy and a seasoning of pepper and salt. Have ready a pint of haricot beans well boiled and drained; put them with the onions and gravy, mix all well together, and serve very hot. Time. —From 2 to 2½ hours to boil th
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BEANS, Haricots Blancs à la Maître d’Hôtel.
BEANS, Haricots Blancs à la Maître d’Hôtel.
Ingredients. —1 quart of white haricot beans, ¼ lb. of fresh butter, 1 tablespoonful of minced parsley, pepper and salt to taste, the juice of ½ lemon. Mode. —Should the beans be very dry, soak them for an hour or two in cold water, and boil them until perfectly tender, as in the preceding recipe. If the water should boil away, replenish it with a little more cold, which makes the skin of the beans tender. Let them be very thoroughly done; drain them well; then add to them the butter, minced par
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BÉCHAMEL, or French White Sauce.
BÉCHAMEL, or French White Sauce.
Ingredients. —1 small bunch of parsley, 2 cloves, ½ bay-leaf, 1 small bunch of savoury herbs, salt to taste; 3 or 4 mushrooms, when obtainable; 2 pints of white stock, 1 pint of milk or cream, 1 tablespoonful of arrowroot. Mode. —Put the stock into a stewpan, with the parsley, cloves, bay-leaf, herbs, and mushrooms; add a seasoning of salt, but no pepper, as that would give the sauce a dusty appearance, and should be avoided. When it has boiled long enough to extract the flavour of the herbs, &a
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BÉCHAMEL MAIGRE, or Without Meat.
BÉCHAMEL MAIGRE, or Without Meat.
Ingredients. —2 onions, 1 blade of mace, mushroom trimmings, a small bunch of parsley, 1 oz. of butter, flour, ½ pint of water, 1 pint of milk, salt, the juice of ½ lemon, 2 eggs. Mode. —Put in a stewpan the milk and ½ pint of water, with the onions, mace, mushrooms, parsley, and salt. Let these simmer gently for 20 minutes. In the meantime, rub on a plate 1 oz. of flour and butter; put it to the liquor, and stir it well till it boils up; then place it by the side of the fire, and continue stirr
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BEEF, Aitchbone of, Boiled.
BEEF, Aitchbone of, Boiled.
Ingredients. —Beef, water. Mode. —After this joint has been in salt 5 or 6 days, it will be ready for use, and will not take so long boiling as a round, for it is not so solid. Wash the meat, and, if too salt, soak it for a few hours, changing the water once or twice, till the required freshness is obtained. Put into a saucepan, or boiling-pot, sufficient water to cover the meat; set it over the fire, and when it boils, plunge in the joint, and let it boil up quickly. Now draw the pot to the sid
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BEEF À LA MODE.
BEEF À LA MODE.
Ingredients. —6 or 7 lbs. of the thick flank of beef, a few slices of fat bacon, 1 teacupful of vinegar, black pepper, allspice, 2 cloves well mixed and finely pounded, making altogether 1 heaped teaspoonful; salt to taste, 1 bunch of savoury herbs, including parsley, all finely minced and well mixed; 3 onions, 2 large carrots, 1 turnip, 1 head of celery, 1½ pint of water, 1 glass of port wine. Mode. —Slice and fry the onions of a pale brown, and cut up the other vegetables in small pieces, and
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BEEF À LA MODE (Economical).
BEEF À LA MODE (Economical).
Ingredients. —About 3 lbs. of clod or sticking of beef, 2 oz. of clarified dripping, 1 large onion, flour, 2 quarts of water, 12 berries of allspice, 2 bay-leaves, ½ teaspoonful of whole black pepper, salt to taste. Mode. —Cut the beef into small pieces, and roll them in flour; put the dripping into a stewpan with the onion, which should be sliced thin. Let it get quite hot; lay in the pieces of beef, and stir them well about. When nicely browned all over, add by degrees boiling water in the abo
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BEEF, Baked.
BEEF, Baked.
[ Cold Meat Cookery. 1.] Ingredients. —About 2 lbs. of cold roast beef, 2 small onions, 1 large carrot or 2 small ones, 1 turnip, a small bunch of savoury herbs, salt and pepper to taste, quite ½ pint of gravy, 3 tablespoonfuls of ale, crust or mashed potatoes. Mode. —Cut the beef in slices, allowing a small amount of fat to each slice; place a layer of this in the bottom of a pie-dish, with a portion of the onions, carrots, and turnips, which must be sliced; mince the herbs, strew them over the
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BEEF-BONES, Broiled.
BEEF-BONES, Broiled.
[ Cold Meat Cookery. ] Ingredients. —The bones of ribs or sirloin; salt, pepper and cayenne. Mode. —Separate the bones, taking care that the meat on them is not too thick in any part; sprinkle them well with the above seasoning, and broil over a very clear fire. When nicely browned, they are done; but do not allow them to blacken....
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BEEF, Brisket of, à la Flamande.
BEEF, Brisket of, à la Flamande.
Ingredients. —About 6 or 8 lbs. of the brisket of beef, 4 or 5 slices of bacon, 2 carrots, 1 onion, a bunch of savoury herbs, salt and pepper to taste, 4 cloves, 4 whole allspice, 2 blades of mace. Mode. —Choose that portion of the brisket which contains the gristle, trim it, and put it into a stewpan with the slices of bacon, which should be placed under and over the meat. Add the vegetables, herbs, spices, and seasoning, and cover with a little weak stock or water; shut the stewpan-lid as clos
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BEEF, Brisket of, Stewed.
BEEF, Brisket of, Stewed.
Ingredients. —7 lbs. of the brisket of beef, vinegar and salt, 6 carrots, 6 turnips, 6 small onions, 1 blade of pounded mace, 2 whole allspice pounded, thickening of butter and flour, 2 tablespoonfuls of ketchup; stock, or water. Mode. —About an hour before dressing it, rub the meat over with vinegar and salt; put it into a stewpan, with sufficient stock to cover it (when this is not at hand, water may be substituted for it), and be particular that the stewpan is not much larger than the meat. S
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BEEF, Broiled, and Mushroom Sauce.
BEEF, Broiled, and Mushroom Sauce.
[ Cold Meat Cookery. ] Ingredients. —2 or 3 dozen small button mushrooms, 1 oz. of butter, salt and cayenne to taste, 1 tablespoonful of mushroom ketchup, mashed potatoes, slices of cold roast beef. Mode. —Wipe the mushrooms free from grit with a piece of flannel, and salt; put them in a stewpan with the butter, seasoning, and ketchup; stir over the fire until the mushrooms are quite done, when pour it in the middle of mashed potatoes, browned. Then place round the potatoes slices of cold roast
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BEEF, Broiled, and Oyster Sauce.
BEEF, Broiled, and Oyster Sauce.
[ Cold Meat Cookery. ] Ingredients. —2 dozen oysters, 3 cloves, 1 blade of mace, 2 oz. of butter, ½ teaspoonful of flour, cayenne and salt to taste, mashed potatoes, a few slices of cold roast beef. Mode. —Put the oysters in a stewpan, with their liquor strained; add the cloves, mace, butter, flour, and seasoning, and let them simmer gently for 5 minutes. Have ready in the centre of a dish round walls of mashed potatoes, browned; into the middle pour the oyster sauce quite hot, and round the pot
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BEEF BUBBLE-AND-SQUEAK.
BEEF BUBBLE-AND-SQUEAK.
[ Cold Meat Cookery. ] Ingredients. —A few thin slices of cold boiled beef; butter, cabbage, 1 sliced onion, pepper and salt to taste. Mode. —Fry the slices of beef gently in a little butter, taking care not to dry them up. Lay them on a flat dish, and cover with fried greens. The greens may be prepared from cabbage sprouts or green savoys. They should be boiled till tender, well drained, minced, and placed till quite hot in a frying-pan, with butter, a sliced onion, and seasoning of pepper and
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BEEF CAKE.
BEEF CAKE.
[ Cold Meat Cookery. ] Ingredients. —The remains of cold roast beef; to each pound of cold meat allow ¼ lb. of bacon or ham; seasoning to taste of pepper and salt, 1 small bunch of minced savoury herbs, 1 or 2 eggs. Mode. —Mince the beef very finely (if underdone it will be better), add to it the bacon, which must also be chopped very small, and mix well together. Season, stir in the herbs, and bind with an egg, or 2 should 1 not be sufficient. Make it into small square cakes, about ½ inch thick
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BEEF, Collared.
BEEF, Collared.
Ingredients. —7 lbs. of the thin end of the flank of beef, 2 oz. of coarse sugar, 6 oz. of salt, 1 oz. of saltpetre, 1 large handful of parsley, minced, 1 dessertspoonful of minced sage, a bunch of savoury herbs, ½ teaspoonful of pounded allspice; salt and pepper to taste. Mode. —Choose fine tender beef, but not too fat; lay it in a dish, rub in the sugar, salt, and saltpetre, and let it remain in the pickle for a week or ten days, turning and rubbing it every day. Then bone it, remove all the g
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BEEF COLLOPS.
BEEF COLLOPS.
Ingredients. —2 lbs. of rump-steak, ¼ lb. of butter, 1 pint of gravy (water may be substituted for this), salt and pepper to taste, 1 shalot, finely minced, ½ pickled walnut, 1 teaspoonful of capers. Mode. —Have the steak cut thin, and divide it in pieces about 3 inches long; beat these with the blade of a knife, and dredge with flour. Put them in a frying-pan with the butter, and let them fry for about 3 minutes; then lay them in a small stewpan, and pour over them the gravy. Add a piece of but
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BEEF CARVING.
BEEF CARVING.
Beef, Aitchbone of. —A boiled aitchbone of beef is not a difficult joint to carve, as will be seen on reference to the accompanying engraving. By following with the knife the direction of the line from 1 to 2, nice slices will be easily cut. It may be necessary, as in a round of beef, to cut a thick slice off the outside before commencing to serve. Beef, Brisket of. —There is but little description necessary to add to show the carving of a boiled brisket of beef beyond the engraving here inserte
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BEEF, Curried.
BEEF, Curried.
[ Cold Meat Cookery. ] Ingredients. —A few slices of tolerably lean cold roast or boiled beef, 3 oz. of butter, 2 onions, 1 wineglassful of beer, a dessertspoonful of curry powder. Mode. —Cut up the beef into pieces about 1 inch square, put the butter into a stewpan with the onions sliced, and fry them of a light-brown colour. Add all the other ingredients, and stir gently over a brisk fire for about 10 minutes. Should this be thought too dry, more beer, or a spoonful or two of gravy or water, m
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BEEF, Roast Fillet of (Larded).
BEEF, Roast Fillet of (Larded).
Ingredients. —About 4 lbs. of the inside fillet of the sirloin, 1 onion, a small bunch of parsley, salt and pepper to taste, sufficient vinegar to cover the meat, glaze, Spanish sauce ( see Sauce ). Mode. —Lard the beef with bacon, and put it into a pan with sufficient vinegar to cover it, with an onion sliced, parsley, and seasoning, and let it remain in this pickle for 12 hours. Roast it before a nice clear fire for about 1¼ hour, and, when done, glaze it. Pour some Spanish sauce round the bee
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BEEF, Fricandeau of.
BEEF, Fricandeau of.
Ingredients. —About 3 lbs. of the inside fillet of the sirloin (a piece of the rump may be substituted for this), pepper and salt to taste, 3 cloves, 2 blades of mace, 6 whole allspice, 1 pint of stock ( see Stock ), or water, 1 glass of sherry, 1 bunch of savoury herbs, 2 shalots, bacon. Mode. —Cut some bacon into thin strips, and sprinkle over them a seasoning of pepper and salt, mixed with cloves, mace, and allspice, well pounded. Lard the beef with these, put it into a stewpan with the stock
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BEEF, Fried Salt.
BEEF, Fried Salt.
[ Cold Meat Cookery. ] Ingredients. —A few slices of cold salt beef, pepper to taste, ½ lb. of butter, mashed potatoes. Mode. —Cut any part of cold salt beef into thin slices, fry them gently in butter, and season with a little pepper. Have ready some very hot mashed potatoes, lay the slices of beef on them, and garnish with 3 or 4 pickled gherkins. Cold salt beef, warmed in a little liquor from mixed pickle, drained, and served as above, will be found good. Time. —About 5 minutes. Average cost
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BEEF FRITTERS.
BEEF FRITTERS.
[ Cold Meat Cookery. ] Ingredients. —The remains of cold roast beef, pepper and salt to taste, ¾ lb. of flour, ½ pint of water, 2 oz. of butter, the whites of 2 eggs. Mode. —Mix very smoothly, and, by degrees, the flour with the above proportion of water; stir in 2 oz. of butter, which must be melted but not oiled, and, just before it is to be used, add the whites of two well-whisked eggs. Should the batter be too thick, more water must be added. Pare down the cold beef into thin shreds, season
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BEEF, Hashed.
BEEF, Hashed.
[ Cold Meat Cookery. 1.] Ingredients. —Gravy saved from the meat, 1 teaspoonful of tomato sauce, one teaspoonful of Harvey’s sauce, one teaspoonful of good mushroom ketchup, ½ glass of port wine or strong ale, pepper and salt to taste, a little flour to thicken, 1 onion finely minced, a few slices of cold roast beef. Mode. —Put all the ingredients but the beef into a stewpan with whatever gravy may have been saved from the meat the day it was roasted; simmer these gently for 10 minutes, then tak
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BEEF, Hunter’s.
BEEF, Hunter’s.
Ingredients. —For a round of beef weighing 25 lbs. allow 3 oz. of saltpetre, 3 oz. of coarse sugar, 1 oz. of cloves, 1 grated nutmeg, ½ oz. of allspice, 1 lb. of salt, ½ lb. bay-salt. Mode. —Hang the beef for 2 or 3 days, and remove the bone. Pound spices, salt, &c. in the above proportion, and let them be reduced to the finest powder. Put the beef into a pan, rub all the ingredients well into it, and turn and rub it every day for rather more than a fortnight. When it has been sufficient
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BEEF KIDNEY, to Dress.
BEEF KIDNEY, to Dress.
Ingredients. —1 kidney, clarified butter, pepper and salt to taste, a small quantity of highly-seasoned gravy, 1 tablespoonful of lemon-juice, ¼ teaspoonful of powdered sugar. Mode. —Cut the kidneys into neat slices, put them into warm water to soak for two hours, and change the water 2 or 3 times; then lay them on a clean cloth to dry the water from them, place them in a frying-pan with some clarified butter, and fry them of a nice brown; season each side with pepper and salt, put them round th
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BEEF KIDNEY, to Dress.
BEEF KIDNEY, to Dress.
Ingredients. —1 kidney, 1 dessertspoonful of minced parsley, 1 teaspoonful of minced shalot, salt and pepper to taste; ¼ pint of gravy (follow one of the gravy recipes), 3 tablespoonfuls of sherry. Mode. —Take off a little of the kidney fat, mince it very fine, and put it in a frying-pan; slice the kidney, sprinkle over it parsley and shalots in the above proportion, add a seasoning of pepper and salt, and fry it of a nice brown. When it is done enough, dredge over a little flour, and pour in th
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BEEF KIDNEY, to Dress (a more simple method).
BEEF KIDNEY, to Dress (a more simple method).
Cut the kidneys into thin slices, flour them, and fry of a nice brown. When done, make a gravy in the pan by pouring away the fat, putting in a small piece of butter, ¼ pint of boiling water, pepper and salt, a dessertspoonful of lemon-juice, and a tablespoonful of mushroom ketchup. Let the gravy just boil up, pour over the kidney, and serve....
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BEEF MARROW-BONES, Boiled.
BEEF MARROW-BONES, Boiled.
Ingredients. —Bones, a small piece of common paste, a floured cloth. Mode. —Have the bones neatly sawed into convenient sizes, and cover the ends with a small piece of common crust, made with flour and water. Over this tie a floured cloth, and place them upright in a saucepan of boiling water, taking care there is sufficient to cover the bones. Boil the bones for 2 hours, remove the cloth and paste, and serve them upright on a napkin with dry toast. Many persons clear the marrow from the bones a
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BEEF, Minced.
BEEF, Minced.
[ Cold Meat Cookery. ] Ingredients. —1 oz. of butter, 1 small onion, 12 tablespoonfuls of gravy left from the meat, 1 tablespoonful of strong ale, 1 teaspoonful of flour, salt and pepper to taste, a few slices of lean roast beef. Mode. —Put into a stewpan the butter with an onion chopped fine; add the gravy, ale, and a teaspoonful of flour to thicken; season with pepper and salt, and stir these ingredients over the fire until the onion is a rich brown. Cut (but do not chop) the meat very fine ,
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BEEF, Minced Collops of (an Entrée).
BEEF, Minced Collops of (an Entrée).
Ingredients. —1 lb. of rump-steak, salt and pepper to taste, 2 oz. of butter, 1 onion minced, ¼ pint of water, 1 tablespoonful of Harvey’s sauce, or lemon-juice, or mushroom ketchup; 1 small bunch of savoury herbs. Mode. —Mince the beef and onion very small, and fry the latter in butter until of a pale brown. Put all the ingredients together in a stewpan, and boil gently for about 10 minutes; garnish with sippets of toasted bread, and serve very hot. Time. —10 minutes. Average cost , 1 s. per lb
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BEEF, Miroton of.
BEEF, Miroton of.
[ Cold Meat Cookery. ] Ingredients. —A few slices of cold roast beef, 3 oz. of butter, salt and pepper to taste, 3 onions, ½ pint of gravy. Mode. —Slice the onions and put them into the frying-pan with the cold beef and butter; place it over the fire, and keep turning and stirring the ingredients to prevent them burning. When a pale brown, add the gravy and seasoning; let it simmer for a few minutes, and serve very hot. The dish is excellent and economical. Time. —5 minutes. Average cost , exclu
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BEEF OLIVES.
BEEF OLIVES.
Ingredients. —2 lbs. of rump-steak, 1 egg, 1 tablespoonful of minced savoury herbs, pepper and salt to taste, 1 pint of stock, 2 or 3 slices of bacon, 2 tablespoonfuls of any kind of store sauce, a slight thickening of butter and flour. Mode.—Have the steaks cut rather thin, beat them to make them level, cut them into 6 or 7 pieces, brush over with egg, and sprinkle with herbs, which should be very finely minced; season with pepper and salt, roll up the pieces tightly, and fasten with a small sk
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BEEF OLIVES (Economical).
BEEF OLIVES (Economical).
[ Cold Meat Cookery. ] Ingredients. —The remains of underdone cold roast beef, bread-crumbs, 1 shalot finely minced, pepper and salt to taste, gravy made from the beef bones, thickening of butter and flour, 1 tablespoonful of mushroom ketchup. Mode. —Cut some slices of underdone roast beef about half an inch thick; sprinkle over them some bread-crumbs, minced shalot, and a little of the fat and seasoning; roll them, and fasten with a small skewer. Have ready some gravy made from the beef bones;
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BEEF PALATES, to Dress (an Entrée).
BEEF PALATES, to Dress (an Entrée).
Ingredients. —4 palates, sufficient gravy to cover them, cayenne to taste, 1 tablespoonful of mushroom ketchup, 1 tablespoonful of pickled-onion liquor, thickening of butter and flour. Mode. —Wash the palates, and put them into a stewpan, with sufficient water to cover them, and let them boil until perfectly tender, or until the upper skin may be easily peeled off. Have ready sufficient gravy to cover them; add a good seasoning of cayenne, and thicken with a little butter kneaded with flour; let
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BEEF PICKLE. (This may also be used for any kind of Meat, Tongues, or Hams.)
BEEF PICKLE. (This may also be used for any kind of Meat, Tongues, or Hams.)
Ingredients. —6 lbs. of salt, 2 lbs. of fine sugar, 3 oz. of powdered saltpetre, 3 gallons of spring water. Mode. —Boil all the ingredients gently together, so long as any scum or impurity arises, which carefully remove; when quite cold, pour it over the meat, every part of which must be covered with the brine. This may be used for pickling any kind of meat, and may be kept for some time, if boiled up occasionally with an addition of the ingredients. Time. —A ham should be kept in pickle for a f
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BEEF, Potted.
BEEF, Potted.
[ Cold Meat Cookery. 1.] Ingredients. —2 lbs. of lean beef, 1 tablespoonful of water, ¼ lb. of butter, a seasoning to taste of salt, cayenne, pounded mace, and black pepper. Mode. —Procure a nice piece of lean beef, as free as possible from gristle, skin, &c., and put it into a jar (if at hand, one with a lid) with 1 tablespoonful of water. Cover it closely , and put the jar into a saucepan of boiling water, letting the water come within 2 inches of the top of the jar. Boil gently for 3½
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BEEF RAGOÛT.
BEEF RAGOÛT.
[ Cold Meat Cookery. ] Ingredients. —About 2 lbs. of cold roast beef, 6 onions, pepper, salt, and mixed spices to taste; ½ pint of boiling water, 3 tablespoonfuls of gravy. Mode. —Cut the beef into rather large pieces, and put them into a stewpan with the onions, which must be sliced. Season well with pepper, salt, and mixed spices, and pour over about ½ pint of boiling water, and gravy in the above proportion (gravy saved from the meat answers the purpose); let the whole stew very gently for ab
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BEEF, Rib-bones of (a pretty Dish).
BEEF, Rib-bones of (a pretty Dish).
[ Cold Meat Cookery. ] Ingredients. —Ribs of beef bones, 1 onion chopped fine, a few slices of carrot and turnip, ¼ pint of gravy. Mode. —The bones for this dish should have left on them a slight covering of meat; saw them into pieces 3 inches long; season them with pepper and salt, and put them into a stewpan with the remaining ingredients. Stew gently, until the vegetables are tender, and serve on a flat dish within walls of mashed potatoes, Time. —¾ hour. Average cost , exclusive of the bones
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BEEF, Roast Ribs of.
BEEF, Roast Ribs of.
Ingredients. —Beef, a little salt. Mode. —The fore-rib is considered the primest roasting piece, but the middle-rib is considered the most economical. Let the meat be well hung (should the weather permit), having previously cut off the ends of the bones, which should be salted for a few days, and then boiled. Put the meat down to a nice clear fire, with some clean dripping in the pan, dredge the joint with a little flour, and keep continually basting it all the time it is cooking. Sprinkle some
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BEEF, Roast Ribs of, Boned and Rolled (a very convenient Joint for a small Family).
BEEF, Roast Ribs of, Boned and Rolled (a very convenient Joint for a small Family).
Ingredients. —1 or 2 ribs of beef. Mode. —Choose a fine rib of beef, and have it cut according to the weight you require, either wide or narrow. Bone and roll the meat round, secure it with wooden skewers, and, if necessary, bind it round with a piece of tape. Spit the beef firmly, or, if a bottle-jack is used, put the joint on the hook, and place it near a nice clear fire. Let it remain so till the outside of the meat is set, when draw it to a distance, and keep continually basting until the me
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BEEF RISSOLES.
BEEF RISSOLES.
[ Cold Meat Cookery. ] Ingredients. —The remains of cold roast beef; to each pound of meat allow ¾ lb. of bread-crumbs, salt and pepper to taste, a few chopped savoury herbs, ½ a teaspoonful of minced lemon-peel, 1 or 2 eggs, according to the quantity of meat. Mode. —Mince the beef very fine, which should be rather lean, and mix with this bread-crumbs, herbs, seasoning, and lemon-peel, in the above proportion, to each pound of meat. Make all into a thick paste with 1 or 2 eggs; divide into balls
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BEEF, Rolled, to eat like Hare.
BEEF, Rolled, to eat like Hare.
Ingredients. —About 5 lbs. of the inside of the sirloin, 2 glasses of port wine, 2 glasses of vinegar, a small quantity of forcemeat, 1 teaspoonful of pounded allspice. Mode. —Take the inside of a large sirloin, soak it in 1 glass of port wine and 1 glass of vinegar, mixed, and let it remain for 2 days. Make a forcemeat ( see Forcemeat ), lay it on the meat, and bind it up securely. Roast it before a nice clear fire, and baste it with 1 glass each of port wine and vinegar, with which mix a teasp
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BEEF ROLLS.
BEEF ROLLS.
[ Cold Meat Cookery. ] Ingredients. —The remains of cold roast or boiled beef, seasoning to taste of salt, pepper, and minced herbs; puff paste. Mode. —Mince the beef tolerably fine with a small amount of its own fat; add a seasoning of pepper, salt, and chopped herbs; put the whole into a roll of puff paste, and bake for ½ hour, or rather longer, should the roll be very large. Beef patties may be made of cold meat, by mincing and seasoning beef as directed above, and baking in a rich puff paste
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BEEF, Boiled Round of.
BEEF, Boiled Round of.
Ingredients. —Beef, water. Mode. —As a whole round of beef, generally speaking, is too large for small families, and very seldom required, we here give the recipe for dressing a portion of the silver side of the round. Take from 12 to 16 lbs., after it has been in salt about 10 days; just wash off the salt, skewer it up in a nice round-looking form, and bind it with tape to keep the skewers in their places. Put it in a saucepan of boiling water, set it upon a good fire, and when it begins to boi
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BEEF, Miniature Round of (an excellent Dish for a small Family).
BEEF, Miniature Round of (an excellent Dish for a small Family).
Ingredients. —From 5 to 10 lbs. of ribs of beef, sufficient brine to cover the meat. Mode. —Choose a fine rib, have the bone removed, rub some salt over the inside, and skewer the meat up into a nice round form, and bind it with tape. Put it into sufficient brine to cover it ( see Beef Pickle ), and let it remain for 6 days, turning the meat every day. When required to be dressed, drain from the pickle, and put the meat into very hot water; boil it rapidly for a few minutes, then draw the pot to
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BEEF, to Pickle part of a Round, for Hanging.
BEEF, to Pickle part of a Round, for Hanging.
Ingredients. —For 14 lbs. of a round of beef allow 1½ lb. of salt, ½ oz. of powdered saltpetre; or, 1 lb. of salt, ½ lb. of sugar, ½ oz. of powdered saltpetre. Mode. —Rub in, and sprinkle either of the above mixtures on 14 lbs. of meat. Keep it in an earthenware pan, or a deep wooden tray, and turn twice a week during 3 weeks; then bind up the beef tightly with coarse linen tape, and hang it in a kitchen in which a fire is constantly kept, for 3 weeks. Pork, hams, and bacon may be cured in a sim
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BEEF SAUSAGES.
BEEF SAUSAGES.
Ingredients. —To every lb. of suet allow 2 lbs. of lean beef; seasoning to taste of salt, pepper, and mixed spices. Mode. —Clear the suet from skin, and chop that and the beef as finely as possible; season with pepper, salt, and spices, and mix the whole well together. Make it into flat cakes, and fry of a nice brown. Many persons pound the meat in a mortar after it is chopped, but this is not necessary when the meat is minced finely. Time. —10 minutes. Average cost , for this quantity, 1 s. 6 d
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BEEF, Roast Sirloin of.
BEEF, Roast Sirloin of.
Ingredients. —Beef, a little salt. Mode. —As a joint cannot be well roasted without a good fire, see that it is well made up about ¾ hour before it is required, so that when the joint is put down, it is clear and bright. Choose a nice sirloin, the weight of which should not exceed 16 lbs., as the outside would be too much done, whilst the inside would not be done enough. Spit it or hook it on to the jack firmly, dredge it slightly with flour, and place it near the fire at first. Then draw it to
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BEEF, Sliced and Broiled (a pretty Dish).
BEEF, Sliced and Broiled (a pretty Dish).
[ Cold Meat Cookery. ] Ingredients. —A few slices of cold roast beef, 4 or 5 potatoes, a thin batter, pepper and salt to taste. Mode. —Pare the potatoes as you would peel an apple; fry the parings in a thin batter seasoned with salt and pepper, until they are of a light brown colour, and place them on a dish over some slices of beef, which should be nicely seasoned and broiled. Time. —5 minutes to broil the meat. Seasonable at any time....
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BEEF, Spiced (to serve Cold).
BEEF, Spiced (to serve Cold).
Ingredients. —14 lbs. of the thick flank or rump of beef, ½ lb. of coarse sugar, 1 oz. of saltpetre, ¼ lb. of pounded allspice, 1 lb. of common salt. Mode. —Rub the sugar well into the beef, and let it lie for 12 hours; then rub the saltpetre and allspice, both of which should be pounded, over the meat, and let it remain for another 12 hours; then rub in the salt. Turn daily in the liquor for a fortnight, soak it for a few hours in water, dry with a cloth, cover with a coarse paste, put a little
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BEEF, Stewed. (A Polish Dish.)
BEEF, Stewed. (A Polish Dish.)
Ingredients. —A thick beef or rump-steak of about 2 lbs., an onion, some bread-crumbs, pepper and salt, ¼ lb. of butter. Mode. —Mince the onion fine, mix it with the bread, pepper, and salt; make deep incisions in the beef, but do not cut it through; fill the spaces with the bread, &c. Roll up the steak and put it in a stewpan with the butter; let it stew very gently for more than two hours; serve it with its own gravy, thickened with a little flour, and flavoured, as may be required, ei
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BEEF, Stewed Rump of.
BEEF, Stewed Rump of.
Ingredients. —½ rump of beef, sufficient stock to cover it, 4 tablespoonfuls of vinegar, 2 tablespoonfuls of ketchup, 1 bunch of savoury herbs, 2 onions, 12 cloves, pepper and salt to taste, thickening of butter and flour, 1 glass of port wine. Mode. —Cut out the bone, sprinkle the meat with a little cayenne (this must be sparingly used), and bind and tie it firmly up with tape; put it into a stewpan with sufficient stock to cover it, add vinegar, ketchup, herbs, onions, cloves, and seasonings i
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BEEF, Stewed Shin of.
BEEF, Stewed Shin of.
Ingredients. —A shin of beef, 1 head of celery, 1 onion, a faggot of savoury herbs, ½ teaspoonful of allspice, ½ teaspoonful of whole black pepper, 4 carrots, 12 button onions, 2 turnips, thickening of butter and flour, 3 tablespoonfuls of mushroom ketchup, 2 tablespoonfuls of port wine; pepper and salt to taste. Mode. —Have the bone sawn into 4 or 5 pieces, cover with hot water, bring it to a boil, and remove any scum that may rise to the surface. Put in the celery, onion, herbs, spice, and sea
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BEEF-TEA.
BEEF-TEA.
Ingredients. —1 lb. of lean gravy-beef, 1½ pint of water, 1 saltspoonful of salt. Mode. —Have the meat cut without fat and bone, and choose a nice fleshy piece. Cut it into small pieces about the size of dice, and put it into a clean saucepan. Add the water cold to it; put it on the fire, and bring it to the boiling-point; then skim well. Put in the salt when the water boils, and simmer the beef-tea gently from ½ to ¾ hour, removing any more scum should it appear on the surface. Strain the tea t
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BEEF-TEA, Baked.
BEEF-TEA, Baked.
Ingredients. —1 lb. of fleshy beef, 1 pint of water, ½ saltspoonful of salt. Mode. —Cut the beef into small square pieces, after trimming off all the fat, and put it into a baking-jar (these jars are sold expressly for the purpose of making soups, gravies, &c., in the oven, and are arranged with tightly-fitting lids), with the above proportion of water and salt; close the jar well, place it in a warm but not hot oven, and bake for 3 or 4 hours. When the oven is very fierce in the day-tim
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BEEF-TEA, Savoury (Soyer’s Recipe).
BEEF-TEA, Savoury (Soyer’s Recipe).
Ingredients. —1 lb. of solid beef, 1 oz. of butter, 1 clove, 2 button onions or ½ a large one, 1 saltspoonful of salt, 1 quart of water. Mode. —Cut the beef into very small dice; put it into a stewpan with the butter, clove, onion, and salt; stir the meat round over the fire for a few minutes until it produces a thin gravy, then add the water, and let it simmer gently from ½ to ¾ of an hour, skimming off every particle of fat. When done, strain it through a sieve, and put it by in a cool place u
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BEETROOT, Boiled.
BEETROOT, Boiled.
Ingredients. —Beetroot; boiling water. Mode. —When large, young, and juicy, this vegetable makes a very excellent addition to winter salads, and may easily be converted into an economical and quickly-made pickle. ( See Beetroot, Pickled .) Beetroot is more frequently served cold than hot: when the latter mode is preferred, melted butter should be sent to table with it. It may also be stewed with button onions, or boiled and served with roasted onions. Wash the beets thoroughly; but do not prick
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BEETROOT, Pickled.
BEETROOT, Pickled.
Ingredients. —Sufficient vinegar to cover the beets, 2 oz. of whole pepper, 2 oz. of allspice to each gallon of vinegar. Mode. —Wash the beets free from dirt, and be very careful not to prick the outside skin, or they would lose their beautiful colour. Put them into boiling water, let them simmer gently, and when about three parts done, which will be in 1½ hour, take them out and let them cool. Boil the vinegar with pepper and allspice, in the above proportion, for 10 minutes, and when cold, pou
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BISCUITS, Crisp.
BISCUITS, Crisp.
Ingredients. —1 lb. of flour, the yolk of 1 egg, milk. Mode. —Mix the flour and the yolk of the egg with sufficient milk to make the whole into a very stiff paste; beat it well, and knead it until it is perfectly smooth. Roll the paste out very thin ; with a round cutter shape it into small biscuits, and bake them a nice brown in a slow oven from 12 to 18 minutes. Time. —12 to 18 minutes. Average cost , 4 d. Seasonable at any time....
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BISCUITS, Dessert, which may be flavoured with Ground Ginger, Cinnamon, &c.
BISCUITS, Dessert, which may be flavoured with Ground Ginger, Cinnamon, &c.
Ingredients. —1 lb. of flour, ½ lb. of butter, ½ lb. of sifted sugar, the yolks of 6 eggs, flavouring to taste. Mode. —Put the butter into a basin; warm it, but do not allow it to oil; then with the hand beat it to a cream. Add the flour by degrees, then the sugar and flavouring, and moisten the whole with the yolks of the eggs, which should previously be well beaten. When all the ingredients are thoroughly incorporated, drop the mixture from a spoon on to a buttered paper, leaving a distance be
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BISCUITS, Simple Hard.
BISCUITS, Simple Hard.
Ingredients. —To every lb. of flour allow 2 oz. of butter, about ½ pint of skimmed milk. Mode. —Warm the butter in milk until the former is dissolved, and then mix it with the flour into a very stiff paste; beat it with a rolling-pin until the dough looks perfectly smooth. Roll it out thin; cut it with the top of a glass into round biscuits; prick them well, and bake them from 6 to 10 minutes. The above is the proportion of milk which we think would convert the flour into a stiff paste; but shou
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BLACK-COCK, to Roast.
BLACK-COCK, to Roast.
Ingredients. —Black-cock, butter, toast. Mode. —Let these birds hang for a few days, or they will be tough and tasteless, if not well kept. Pluck and draw them, and wipe the insides and outsides with a damp cloth, as washing spoils the flavour. Cut off the heads, and truss them, the same as a roast fowl, cutting off the toes, and scalding and peeling the feet. Trussing them with the head on, as shown in the engraving, is still practised by many cooks, but the former method is now considered the
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BLACK-COCK, to Carve.
BLACK-COCK, to Carve.
Skilful carving of game undoubtedly adds to the pleasure of the guests at a dinner-table; for game seems pre-eminently to be composed of such delicate limbs and tender flesh that an inapt practitioner appears to more disadvantage when mauling these pretty and favourite dishes, than larger and more robust pièces de résistance . This bird is variously served with or without the head on; and, although we do not personally object to the appearance of the head as shown in the woodcut, yet it seems to
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BLANCMANGE (a Supper Dish).
BLANCMANGE (a Supper Dish).
Ingredients. —1 pint of new milk, 1¼ oz. of isinglass, the rind of ½ lemon, ¼ lb. of loaf sugar, 10 bitter almonds, ½ oz. of sweet almonds, 1 pint of cream. Mode. —Put the milk into a saucepan, with the isinglass, lemon-rind, and sugar, and let these ingredients stand by the side of the fire until the milk is well flavoured; add the almonds, which should be blanched and pounded in a mortar to a paste, and let the milk just boil up; strain it through a fine sieve or muslin into a jug, add the cre
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BLANCMANGE, Cheap.
BLANCMANGE, Cheap.
Ingredients. —¼ lb. of sugar, 1 quart of milk, 1½ oz. of isinglass, the rind of ½ lemon, 4 laurel-leaves. Mode. —Put all the ingredients into a lined saucepan, and boil gently until the isinglass is dissolved; taste it occasionally to ascertain when it is sufficiently flavoured with the laurel-leaves; then take them out, and keep stirring the mixture over the fire for about 10 minutes. Strain it through a fine sieve into a jug, and, when nearly cold, pour it into a well-oiled mould, omitting the
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BOUDIN à la REINE (an Entrée; M. Ude’s Recipe).
BOUDIN à la REINE (an Entrée; M. Ude’s Recipe).
Ingredients. —The remains of cold roast fowls, 1 pint of Béchamel, salt and cayenne to taste, egg and bread-crumbs. Mode. —Take the breasts and nice white meat from the fowls; cut it into small dice of an equal size, and throw them into some good Béchamel ( see Béchamel ); season with salt and cayenne, and put the mixture into a dish to cool. When this preparation is quite cold, cut it into 2 equal parts, which should be made into boudins of a long shape, the size of the dish they are intended t
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BRAWN, to make.
BRAWN, to make.
Ingredients. —To a pig’s head weighing 6 lbs. allow 1½ lb. lean beef, 2 tablespoonfuls of salt, 2 teaspoonfuls of pepper, a little cayenne, 6 pounded cloves. Mode. —Cut off the cheeks and salt them, unless the head be small, when all may be used. After carefully cleaning the head, put it on in sufficient cold water to cover it, with the beef, and skim it just before it boils. A head weighing 6 lbs. will require boiling from 2 to 3 hours. When sufficiently boiled to come off the bones easily, put
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BREAD-MAKING.
BREAD-MAKING.
Panification , or bread-making, consists of the following processes, in the case of Wheaten Flour. Fifty or sixty per cent. of water is added to the flour, with the addition of some leavening matter, and preferably, of yeast from malt and hops. All kinds of leavening matter have, however, been, and are still used in different parts of the world: in the East Indies, “toddy,” which is a liquor that flows from the wounded cocoa-nut tree; and in the West Indies, “dunder,” or the refuse of the distil
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BREAD, to make good Home-made (Miss Acton’s Recipe).
BREAD, to make good Home-made (Miss Acton’s Recipe).
Ingredients. —1 quartern of flour, 1 large tablespoonful of solid brewer’s yeast, or nearly 1 oz. of fresh German yeast, 1¼ to 1½ pint of warm milk-and-water. Mode. —Put the flour into a large earthenware bowl or deep pan; then, with a strong metal or wooden spoon, hollow out the middle; but do not clear it entirely away from the bottom of the pan, as, in that case, the sponge, or leaven (as it was formerly termed) would stick to it, which it ought not to do. Next take either a large tablespoonf
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BREAD, to make a Peck of good.
BREAD, to make a Peck of good.
Ingredients. —3 lbs. of potatoes, 6 pints of cold water, ½ pint of good yeast, a peck of flour, 2 oz. of salt. Mode. —Peel and boil the potatoes; beat them to a cream while warm; then add 1 pint of cold water, strain through a colander, and add to it ½ pint of good yeast, which should have been put in water over-night to take off its bitterness. Stir all well together with a wooden spoon, and pour the mixture into the centre of the flour; mix it to the substance of cream, cover it over closely,
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BREAD-AND-BUTTER FRITTERS.
BREAD-AND-BUTTER FRITTERS.
Ingredients. —Batter, 8 slices of bread and butter, 3 or 4 tablespoonfuls of jam. Mode. —Make a batter, the same as for apple fritters; cut some slices of bread and butter, not very thick; spread half of them with any jam that may be preferred, and cover with the other slices; slightly press them together, and cut them out in square, long, or round pieces. Dip them in the batter, and fry in boiling lard for about 10 minutes; drain them before the fire on a piece of blotting-paper or cloth. Dish
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BREAD-AND-BUTTER PUDDING, Baked.
BREAD-AND-BUTTER PUDDING, Baked.
Ingredients. —9 thin slices of bread and butter, 1½ pint of milk, 4 eggs, sugar to taste, ¼ lb. of currants, flavouring of vanilla, grated lemon-peel, or nutmeg. Mode. —Cut 9 slices of bread and butter, not very thick, and put them into a pie-dish, with currants between each layer, and on the top. Sweeten and flavour the milk, either by infusing a little lemon-peel in it, or by adding a few drops of essence of vanilla; well whisk the eggs, and stir these to the milk. Strain this over the bread a
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BREAD CRUMBS, Fried.
BREAD CRUMBS, Fried.
Cut the bread into thin slices, place them in a cool oven over-night, and when thoroughly dry and crisp, roll them down into fine crumbs. Put some lard, or clarified dripping, into a frying-pan; bring it to the boiling-point, throw in the crumbs, and fry them very quickly. Directly they are done, lift them out with a slice, and drain them before the fire from all greasy moisture. When quite crisp, they are ready for use. The fat they are fried in should be clear, and the crumbs should not have t
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BREAD, Fried, for Borders.
BREAD, Fried, for Borders.
Proceed by frying some slices of bread, cut in any fanciful shape, in boiling lard. When quite crisp, dip one side of the sippet into the beaten white of an egg mixed with a little flour, and place it on the edge of the dish. Continue in this manner till the border is completed, arranging the sippets a pale and a dark one alternately....
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BREAD, Fried Sippets of, for Garnishing many Dishes.
BREAD, Fried Sippets of, for Garnishing many Dishes.
Cut the bread into thin slices, and stamp them out in whatever shape you like,—rings, crosses, diamonds, &c. &c. Fry them in the same manner as the bread-crumbs, in clear boiling lard or clarified dripping, and drain them until thoroughly crisp before the fire. When variety is desired, fry some of a pale colour, and others of a darker hue....
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BREAKFASTS.
BREAKFASTS.
It will not be necessary to give here a long bill of fare of cold joints, &c., which may be placed on the sideboard, and do duty at the breakfast-table. Suffice it to say, that any cold meat the larder may furnish should be nicely garnished and be placed on the buffet. Collared and potted meats or fish, cold game or poultry, veal-and-ham pies, game-and-rump-steak pies, are all suitable dishes for the breakfast-table; as also cold ham, tongue, &c. &c. The following list of
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BRILL.
BRILL.
Ingredients. —¼ lb. of salt to each gallon of water; a little vinegar. Mode. —Clean the brill, cut off the fins, and rub it over with a little lemon-juice, to preserve its whiteness. Set the fish in sufficient cold water to cover it; throw in salt, in the above proportions, and a little vinegar, and bring it gradually to boil: simmer very gently, till the fish is done, which will be in about 10 minutes for a small brill, reckoning from the time the water begins to simmer. It is difficult to give
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BROWNING, for Stock.
BROWNING, for Stock.
Ingredients. —2 oz. of powdered sugar, and ½ a pint of water. Mode. —Place the sugar in a stewpan over a slow fire until it begins to melt, keeping it stirred with a wooden spoon until it becomes black, when add the water, and let it dissolve. Cork closely, and use a few drops when required. Note. —In France, burnt onions are made use of for the purpose of browning. As a general rule, the process of browning is to be discouraged, as apt to impart a slightly unpleasant flavour to the stock, and c
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BROWNING for Gravies and Sauces.
BROWNING for Gravies and Sauces.
The browning for stock answers equally well for sauces and gravies, when it is absolutely necessary to colour them in this manner; but where they can be made to look brown by using ketchup, wine, browned flour, tomatoes, or any coloured sauce, it is far preferable. As, however, in cooking so much depends on appearance, perhaps it would be as well for the inexperienced cook to use the artificial means. When no browning is at hand, and you wish to heighten the colour of your gravy, dissolve a lump
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BRUSSELS-SPROUTS, Boiled.
BRUSSELS-SPROUTS, Boiled.
Ingredients. —To each ½ gallon of water allow 1 heaped tablespoonful of salt; a very small piece of soda. Mode. —Clean the sprouts from insects, nicely wash them, and pick off any dead or discoloured leaves from the outsides; put them into a saucepan of boiling water, with salt and soda in the above proportion; keep the pan uncovered, and let them boil quickly over a brisk fire until tender; drain, dish, and serve with a tureen of melted butter, or with a maître d’hôtel sauce poured over them. A
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BUBBLE-AND-SQUEAK.
BUBBLE-AND-SQUEAK.
[ Cold Meat Cookery. ] Ingredients. —A few thin slices of cold boiled beef; butter, cabbage, 1 sliced onion, pepper and salt to taste. Mode. —Fry the slices of beef gently in a little butter, taking care not to dry them up. Lay them on a flat dish, and cover with fried greens. The greens may be prepared from cabbage sprouts or green savoys. They should be boiled till tender, well drained, minced, and placed, till quite hot, in a frying-pan, with butter, a sliced onion, and seasoning of pepper an
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BULLOCK’S HEART, to Dress a.
BULLOCK’S HEART, to Dress a.
Ingredients. —1 heart, stuffing of veal forcemeat. Mode. —Put the heart into warm water to soak for 2 hours; then wipe it well with a cloth, and, after cutting off the lobes, stuff the inside with a highly-seasoned forcemeat. Fasten it in, by means of a needle and coarse thread; tie the heart up in paper, and set it before a good fire, being very particular to keep it well basted, or it will eat dry, there being very little of its own fat. Two or three minutes before dishing remove the paper, ba
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BUNS, Light.
BUNS, Light.
Ingredients. —½ teaspoonful of tartaric acid, ½ teaspoonful of bicarbonate of soda, 1 lb. of flour, 2 oz. of butter, 2 oz. of loaf sugar, ¼ lb. of currants or raisins,—when liked, a few caraway seeds, ½ pint of cold new milk, 1 egg. Mode. —Rub the tartaric acid, soda, and flour all together through a hair sieve; work the butter into the flour; add the sugar, currants, and caraway seeds, when the flavour of the latter is liked. Mix all these ingredients well together; make a hole in the middle of
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BUNS, Plain.
BUNS, Plain.
Ingredients. —1 lb. of flour, 6 oz. of good butter, ¼ lb. of sugar, 1 egg, nearly ¼ pint of milk, 2 small teaspoonfuls of baking-powder, a few drops of essence of lemon. Mode. —Warm the butter, without oiling it; beat it with a wooden spoon; stir the flour in gradually with the sugar, and mix these ingredients well together. Make the milk lukewarm, beat up with it the yolk of the egg and the essence of lemon, and stir these to the flour, &c. Add the baking-powder, beat the dough well for
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BUNS, Victoria.
BUNS, Victoria.
Ingredients. —2 oz. of pounded loaf sugar, 1 egg, 1½ oz. of ground rice, 2 oz. of butter, 1½ oz. of currants, a few thin slices of candied-peel, flour. Mode. —Whisk the egg, stir in the sugar, and beat these ingredients both together; beat the butter to a cream, stir in the ground rice, currants, and candied-peel, and as much flour as will make it of such a consistency that it may be rolled into 7 or 8 balls. Place these on a buttered tin, and bake them for ½ to ¾ hour. They should be put into t
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BUTTER, Browned.
BUTTER, Browned.
Ingredients. —¼ lb. of butter, 1 tablespoonful of minced parsley, 3 tablespoonfuls of vinegar, salt and pepper to taste. Mode. —Put the butter into a frying pan over a nice clear fire, and when it smokes, throw in the parsley, and add the vinegar and seasoning. Let the whole simmer for a minute or two, when it is ready to serve. This is a very good sauce for skate. Time. —¼ hour....
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BUTTER, Clarified.
BUTTER, Clarified.
Put the butter in a basin before the fire, and when it melts, stir it round once or twice, and let it settle. Do not strain it unless absolutely necessary, as it causes so much waste. Pour it gently off into a clean dry jar, carefully leaving all sediment behind. Let it cool, and carefully exclude the air by means of a bladder, or piece of wash-leather, tied over. If the butter is salt, it may be washed before melting, when it is to be used for sweet dishes....
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BUTTER, Curled.
BUTTER, Curled.
Tie a strong cloth by two of the corners to an iron hook in the wall; make a knot with the other two ends, so that a stick might pass through. Put the butter into the cloth; twist it tightly over a dish, into which the butter will fall through the knot, so forming small and pretty little strings. The butter may then be garnished with parsley, if to serve with a cheese course; or it may be sent to table plain for breakfast, in an ornamental dish. Squirted butter for garnishing hams, salads, eggs,
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BUTTER, Fairy.
BUTTER, Fairy.
Ingredients. —The yolks of 2 hard-boiled eggs, 1 tablespoonful of orange-flower water, 2 tablespoonfuls of pounded sugar, ¼ lb. of good fresh butter. Mode. —Beat the yolks of the eggs smoothly in a mortar, with the orange-flower water and the sugar, until the whole is reduced to a fine paste; add the butter, and force all through an old but clean cloth by wringing the cloth and squeezing the butter very hard. The butter will then drop on the plate in large and small pieces, according to the hole
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BUTTER, to keep Fresh.
BUTTER, to keep Fresh.
Butter may be kept fresh for ten or twelve days by a very simple process. Knead it well in cold water till the buttermilk is extracted; then put it in a glazed jar, which invert in another, putting into the latter a sufficient quantity of water to exclude the air. Renew the water every day....
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BUTTER, Maître d’Hôtel, for putting into Broiled Fish just before it is sent to Table.
BUTTER, Maître d’Hôtel, for putting into Broiled Fish just before it is sent to Table.
Ingredients. —¼ lb. of butter, 2 dessertspoonfuls of minced parsley, salt and pepper to taste, the juice of 1 large lemon. Mode. —Work the above ingredients well together, and let them be thoroughly mixed with a wooden spoon. If this is used as a sauce, it may be poured either under or over the meat or fish it is intended to be served with. Average cost , for this quantity, 5 d. Note. —4 tablespoonfuls of Béchamel, 2 do. of white stock, with 2 oz. of the above maître d’hôtel butter stirred into
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BUTTER, Melted.
BUTTER, Melted.
Ingredients. —¼ lb. of butter, a dessertspoonful of flour, 1 wineglassful of water, salt to taste. Mode. —Cut the butter up into small pieces, put it into a saucepan, dredge over the flour, and add the water and a seasoning of salt; stir it one way constantly till the whole of the ingredients are melted and thoroughly blended. Let it just boil, when it is ready to serve. If the butter is to be melted with cream, use the same quantity as of water, but omit the flour; keep stirring it, but do not
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BUTTER, Melted (more Economical).
BUTTER, Melted (more Economical).
Ingredients. —2 oz. of butter, 1 dessertspoonful of flour, salt to taste, ½ pint of water. Mode. —Mix the flour and water to a smooth batter, which put into a saucepan. Add the butter and a seasoning of salt, keep stirring one way till all the ingredients are melted and perfectly smooth; let the whole boil for a minute or two, and serve. Time. —2 minutes to simmer. Average cost for this quantity, 2 d....
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BUTTER, Rancid, What to do with.
BUTTER, Rancid, What to do with.
When butter has become very rancid, it should be melted several times by a moderate heat, with or without the addition of water, and as soon as it has been well kneaded, after the cooling, in order to extract any water it may have retained, it should be put into brown freestone pots, sheltered from the contact of the air. The French often add to it, after it has been melted, a piece of toasted bread, which helps to destroy the tendency of the butter to rancidity....
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BUTTER, Melted (the French Sauce Blanche).
BUTTER, Melted (the French Sauce Blanche).
Ingredients. —¼ lb. of fresh butter, 1 tablespoonful of flour, salt to taste, ½ gill of water, ½ spoonful of white vinegar, a very little grated nutmeg. Mode. —Mix the flour and water to a smooth batter, carefully rubbing down with the back of a spoon any lumps that may appear. Put it in a saucepan with all the other ingredients, and let it thicken on the fire, but do not allow it to boil, lest it should taste of the flour. Time. —1 minute to simmer. Average cost , 5 d. for this quantity....
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BUTTER, Melted, made with Milk.
BUTTER, Melted, made with Milk.
Ingredients. —1 teaspoonful of flour, 2 oz. of butter, ½ pint of milk, a few grains of salt. Mode. —Mix the butter and flour smoothly together on a plate, put it into a lined saucepan, and pour in the milk. Keep stirring it one way over a sharp fire; let it boil quickly for a minute or two, and it is ready to serve. This is a very good foundation for onion, lobster, or oyster sauce: using milk instead of water makes it look much whiter and more delicate. Time. —Altogether, 10 minutes. Average co
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CABBAGE, Boiled.
CABBAGE, Boiled.
Ingredients. —-To each ½ gallon of water allow 1 heaped tablespoonful of salt; a very small piece of soda. Mode. —Pick off all the dead outside leaves, cut off as much of the stalk as possible, and cut the cabbages across twice, at the stalk end; if they should be very large, quarter them. Wash them well in cold water, place them in a colander, and drain; then put them into plenty of fast-boiling water, to which have been added salt and soda in the above proportions. Stir them down once or twice
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CABBAGE, Red, Pickled.
CABBAGE, Red, Pickled.
Ingredients. —Red cabbages, salt and water; to each quart of vinegar, ½ oz. of ginger well bruised, 1 oz. of whole black pepper, and, when liked, a little cayenne. Mode. —Take off the outside decayed leaves of a nice red cabbage, cut it in quarters, remove the stalks, and cut it across in very thin slices. Lay these on a dish, and strew them plentifully with salt, covering them with another dish. Let them remain for 24 hours, turn into a colander to drain, and, if necessary, wipe lightly with a
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CABBAGE, Red, Stewed.
CABBAGE, Red, Stewed.
Ingredients. —1 red cabbage, a small slice of ham, ½ oz. of fresh butter, 1 pint of weak stock or broth, 1 gill of vinegar, salt and pepper to taste, 1 tablespoonful of pounded sugar. Mode. —Cut the cabbage into very thin slices, put it into a stewpan, with the ham cut in dice, the butter, ½ pint of stock, and the vinegar; cover the pan closely, and let it stew for 1 hour. When it is very tender, add the remainder of the stock, a seasoning of salt and pepper, and the pounded sugar; mix all well
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CABBAGE SOUP.
CABBAGE SOUP.
Ingredients. —1 large cabbage, 3 carrots, 2 onions, 4 or 5 slices of lean bacon, salt and pepper to taste, 2 quarts of medium stock. Mode. —Scald the cabbage, cut it up and drain it. Line the stewpan with the bacon, put in the cabbage, carrots, and onions; moisten with skimmings from the stock, and simmer very gently, till the cabbage is tender; add the stock, stew softly for half an hour, and carefully skim off every particle of fat. Season and serve. Time. —1½ hour. Average cost , 1 s. per qua
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CABINET or CHANCELLOR’S PUDDING.
CABINET or CHANCELLOR’S PUDDING.
Ingredients. —1½ oz. of candied peel, 4 oz. of currants, 4 dozen sultanas, a few slices of Savoy cake, sponge-cake, a French roll, 4 eggs, 1 pint of milk, grated lemon-rind, ¼ nutmeg, 3 tablespoonfuls of sugar. Mode. —Melt some butter to a paste, and with it, well grease the mould or basin in which the pudding is to be boiled, taking care that it is buttered in every part. Cut the peel into thin slices, and place these in a fanciful device at the bottom of the mould, and fill in the spaces betwe
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CABINET or BOILED BREAD-AND-BUTTER PUDDING, Plain.
CABINET or BOILED BREAD-AND-BUTTER PUDDING, Plain.
Ingredients. —2 oz. of raisins, a few thin slices of bread and butter, 3 eggs, 1 pint of milk, sugar to taste, ¼ nutmeg. Mode. —Butter a pudding-basin and line the inside with a layer of raisins that have been previously stoned; then nearly fill the basin with slices of bread and butter with the crust cut off, and, in another basin, beat the eggs; add to them the milk, sugar, and grated nutmeg; mix all well together, and pour the whole on to the bread and butter; let it stand ½ hour, then tie a
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CAFÉ AU LAIT.
CAFÉ AU LAIT.
This is merely very strong coffee added to a large proportion of good hot milk; about 6 tablespoonfuls of strong coffee being quite sufficient for a breakfast-cupful of milk. Of the essence which answers admirably for café au lait , so much would not be required. This preparation is infinitely superior to the weak watery coffee so often served at English tables. A little cream mixed with the milk, if the latter cannot be depended on for richness, improves the taste of the coffee, as also the ric
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CAFÉ NOIR.
CAFÉ NOIR.
This is usually handed round after dinner, and should be drunk well sweetened, with the addition of a little brandy or liqueurs, which may be added or not at pleasure. The coffee should be made very strong, and served in very small cups, but never mixed with milk or cream. Café noir may be made of the essence of coffee by pouring a tablespoonful into each cup, and filling it up with boiling water. This is a very simple and expeditious manner of preparing coffee for a large party, but the essence
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CAKES, Making and Baking of.
CAKES, Making and Baking of.
Eggs should always be broken into a cup, the whites and yolks separated, and they should always be strained. Breaking the eggs thus, the bad ones may be easily rejected without spoiling the others, and so cause no waste. As eggs are used instead of yeast, they should be very thoroughly whisked; they are generally sufficiently beaten when thick enough to carry the drop that falls from the whisk. Loaf Sugar should be well pounded, and then sifted through a fine sieve. Currants should be nicely was
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CAKES, nice Breakfast.
CAKES, nice Breakfast.
Ingredients. —1 lb. of flour, ½ teaspoonful of tartaric acid, ½ teaspoonful of salt, ½ teaspoonful of carbonate of soda, 1½ breakfast-cupful of milk, 1 oz. of sifted loaf sugar, 2 eggs. Mode. —These cakes are made in the same manner as the soda bread, with the addition of eggs and sugar. Mix the flour, tartaric acid, and salt well together, taking care that the two latter ingredients are reduced to the finest powder, and stir in the sifted sugar, which should also be very fine. Dissolve the soda
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CAKE, Christmas.
CAKE, Christmas.
Ingredients. —5 teacupfuls of flour, 1 teacupful of melted butter, 1 teacupful of cream, 1 teacupful of treacle, 1 teacupful of moist sugar, 2 eggs, ½ oz. of powdered ginger, ½ lb. of raisins, 1 teaspoonful of carbonate of soda, 1 tablespoonful of vinegar. Mode. —Make the butter sufficiently warm to melt it, but do not allow it to oil; put the flour into a basin, add to it the sugar, ginger, and raisins, which should be stoned and cut into small pieces. When these dry ingredients are thoroughly
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CAKE, Common (suitable for sending to Children at School).
CAKE, Common (suitable for sending to Children at School).
Ingredients. —2 lbs. of flour, 4 oz. of butter or clarified dripping, ½ oz. of caraway seeds, ¼ oz. of allspice, ½ lb. of pounded sugar, 1 lb. of currants, 1 pint of milk, 3 tablespoonfuls of fresh yeast. Mode. —Rub the butter lightly into the flour; add all the dry ingredients, and mix these well together. Make the milk warm, but not hot; stir in the yeast, and with this liquid mix the whole into a light dough; knead it well, and line the cake-tins with strips of buttered paper: this paper shou
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CAKE, Economical.
CAKE, Economical.
Ingredients. —1 lb. of flour, ¼ lb. of sugar, ¼ lb. of butter or lard, ½ lb. of currants, 1 teaspoonful of carbonate of soda, the whites of 4 eggs, ½ pint of milk. Mode. —In making many sweet dishes, the whites of eggs are not required, and if well beaten and added to the above ingredients, make an excellent cake with or without currants. Beat the butter to a cream, well whisk the whites of the eggs, and stir all the ingredients together but the soda, which must not be added until all is well mi
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CAKE, Good Holiday.
CAKE, Good Holiday.
Ingredients. —1½ d. worth of Borwick’s German baking-powder, 2 lbs. of flour, 6 oz. of butter, ¼ lb. of lard, 1 lb. of currants, ½ lb. of stoned and cut raisins, ¼ lb. of mixed candied peel, ½ lb. of moist sugar, 3 eggs, ¾ pint of cold milk. Mode. —Mix the baking-powder with the flour; then rub in the butter and lard; have ready the currants, washed, picked, and dried, the raisins stoned and cut into small pieces (not chopped), and the peel cut into neat slices. Add these with the sugar to the f
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CAKE, Luncheon.
CAKE, Luncheon.
Ingredients. —½ lb. of butter, 1 lb. of flour, ½ oz. of caraway seeds, ¼ lb. of currants, 6 oz. of moist sugar, 1 oz. of candied peel, 3 eggs, ½ pint of milk, 1 small teaspoonful of carbonate of soda. Mode. —Rub the butter into the flour until it is quite fine; add the caraway seeds, currants (which should be nicely washed, picked, and dried), sugar, and candied peel cut into thin slices; mix these well together, and moisten with the eggs, which should be well whisked. Boil the milk, and add to
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CAKE, a nice useful.
CAKE, a nice useful.
Ingredients. —¼ lb. of butter, 6 oz. of currants, ¼ lb. of sugar, 1 lb. of dried flour, 2 teaspoonfuls of baking-powder, 3 eggs, 1 teacupful of milk, 2 oz. of sweet almonds, 1 oz. of candied peel. Mode. —Beat the butter to a cream; wash, pick, and dry the currants; whisk the eggs; blanch and chop the almonds, and cut the peel into neat slices. When all these are ready, mix the dry ingredients together; then add the butter, milk, and eggs, and beat the mixture well for a few minutes. Put the cake
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CAKE, a Pavini.
CAKE, a Pavini.
Ingredients. —1-2 lb. of flour, ½ lb. of ground rice, ½ lb. of raisins stoned and cut into small pieces, ¼ lb. of currants, ¼ lb. of butter, 2 oz. of sweet almonds, ¼ lb. of sifted loaf sugar, ½ nutmeg grated, 1 pint of milk, 1 teaspoonful of carbonate of soda. Mode. —Stone and cut the raisins into small pieces; wash, pick, and dry the currants; melt the butter to a cream, but without oiling it; blanch and chop the almonds, and grate the nutmeg. When all these ingredients are thus prepared, mix
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CAKE, a nice Plain.
CAKE, a nice Plain.
Ingredients. —1 lb. of flour, 1 teaspoonful of Borwick’s baking-powder, ¼ lb. of good dripping, 1 teacupful of moist sugar, 3 eggs, 1 breakfast-cupful of milk, 1 oz. of caraway seeds, ½ lb. of currants. Mode. —Put the flour and the baking-powder into a basin; stir these together; then rub in the dripping, add the sugar, caraway seeds, and currants; whisk the eggs with the milk, and beat all together very thoroughly until the ingredients are well mixed. Butter a tin, put in the cake, and bake it
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CAKE, a nice Plain, for Children.
CAKE, a nice Plain, for Children.
Ingredients. —1 quartern of dough, ¼ lb. of moist sugar, ¼ lb. of butter or good beef dripping, ¼ pint of warm milk, ½ grated nutmeg or ½ oz. of caraway seeds. Mode. —It you are not in the habit of making bread at home, procure the dough from the baker’s, and as soon as it comes in put it into a basin near the fire; cover the basin with a thick cloth, and let the dough remain a little while to rise. In the mean time, beat the butter to a cream, and make the milk warm; and when the dough has rise
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CAKE, Queen.
CAKE, Queen.
Ingredients. —1 lb. of flour, ½ lb. of butter, ½ lb. of pounded loaf sugar, 3 eggs, 1 teacupful of cream, ½ lb. of currants, 1 teaspoonful of carbonate of soda, essence of lemon, or almonds to taste. Mode. —Work the butter to a cream; dredge in the flour, add the sugar and currants, and mix the ingredients well together. Whisk the eggs, mix them with the cream and flavouring, and stir these to the flour; add the carbonate of soda, beat the paste well for 10 minutes, put it into small buttered pa
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CAKE, Saucer, for Tea.
CAKE, Saucer, for Tea.
Ingredients. —¼ lb. of flour, ¼ lb. of tous-les-mois , ¼ lb. of pounded white sugar, ¼ lb. of butter, 2 eggs, 1 oz. of candied orange or lemon-peel. Mode. —Mix the flour and tous-les-mois together; add the sugar, the candied peel cut into thin slices, the butter beaten to a cream, and the eggs well whisked. Beat the mixture for 10 minutes, put it into a buttered cake-tin or mould, or, if this is not obtainable, a soup-plate answers the purpose, lined with a piece of buttered paper. Bake the cake
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CAKES, Scrap.
CAKES, Scrap.
Ingredients. —2 lbs. of leaf, or the inside fat of a pig; 1½ lb. of flour, ¼ lb. of moist sugar, ½ lb. of currants, 1 oz. of candied lemon-peel, ground allspice to taste. Mode. —Cut the leaf, or flead, as it is sometimes called, into small pieces; put it into a large dish, which place in a quick oven; be careful that it does not burn, and in a short time it will be reduced to oil, with the small pieces of leaf floating on the surface; and it is of these that the cakes should be made. Gather all
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CALF.
CALF.
The manner of cutting up a calf for the English market is to divide the carcase into four quarters, with eleven ribs to each fore quarter; which are again subdivided into joints, as exemplified on the cut. Hind quarter: — Fore quarter: — The several parts of a moderately-sized well-fed calf, about eight weeks old, are nearly of the following weights:—loin and chump 18 lbs., fillet 12½ lbs., hind knuckle 5½ lbs., shoulder 11 lbs., neck 11 lbs., breast 9 lbs., and fore knuckle 5 lbs.; making a tot
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CALF’S FEET, Baked or Stewed.
CALF’S FEET, Baked or Stewed.
Ingredients. —1 calf’s foot, 1 pint of milk, 1 pint of water, 1 blade of mace, the rind of ½ lemon, pepper and salt to taste. Mode. —Well clean the foot, and either stew or bake it in the milk-and-water with the other ingredients from 3 to 4 hours. To enhance the flavour, an onion and a small quantity of celery may be added, if approved; ½ a teacupful of cream, stirred in just before serving, is also a great improvement to this dish. Time. —3 to 4 hours. Average cost , in full season, 9 d. each.
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CALF’S FEET, Boiled, and Parsley and Butter.
CALF’S FEET, Boiled, and Parsley and Butter.
Ingredients. —2 calf’s feet, 2 slices of bacon, 2 oz. of butter, two tablespoonfuls of lemon-juice, salt and whole pepper to taste, 1 onion, a bunch of savoury herbs, 4 cloves, 1 blade of mace, water, parsley, and butter. Mode. —Procure 2 white calf’s feet; bone them as far as the first joint, and put them into warm water to soak for 2 hours. Then put the bacon, butter, lemon-juice, onion, herbs, spices, and seasoning into a stewpan; lay in the feet, and pour in just sufficient water to cover th
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CALF’S-FOOT BROTH.
CALF’S-FOOT BROTH.
Ingredients. —1 calf’s foot, 3 pints of water, 1 small lump of sugar, nutmeg to taste, the yolk of 1 egg, a piece of butter the size of a nut. Mode. —Stew the foot in the water with the lemon-peel very gently , until the liquid is half wasted, removing any scum, should it rise to the surface. Set it by in a basin until quite cold, then take off every particle of fat. Warm up about ½ pint of the broth, adding the butter, sugar, and a very small quantity of grated nutmeg; take it off the fire for
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CALF’S FEET, Fricasseed.
CALF’S FEET, Fricasseed.
Ingredients. —A set of calf’s feet; for the batter, allow for each egg 1 tablespoonful of flour, 1 tablespoonful of bread-crumbs, hot lard, or clarified dripping, pepper and salt to taste. Mode. —If the feet are purchased uncleaned, dip them into warm water repeatedly, and scrape off the hair, first one foot and then the other, until the skin looks perfectly clean, a saucepan of water being kept by the fire until they are finished. After washing and soaking in cold water, boil them in just suffi
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CALF’S-FEET JELLY.
CALF’S-FEET JELLY.
Ingredients. —1 quart of calf’s-feet stock, ½ lb. sugar, ½ pint of sherry, 1 glass of brandy, the shells and whites of 5 eggs, the rind and juice of 2 lemons, ½ oz. of isinglass. Mode. —Prepare the stock as directed in recipe for stock , taking care to leave the sediment, and to remove all the fat from the surface. Put it into a saucepan cold, without clarifying it; add the remaining ingredients, and stir them well together before the saucepan is placed on the fire. Then simmer the mixture gentl
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CALF’S HEAD à la Maître d’Hôtel.
CALF’S HEAD à la Maître d’Hôtel.
[ Cold Meat Cookery. ] Ingredients. —The remains of a cold calf’s head, rather more than ½ pint of maître d’hôtel sauce. Mode. —Make the sauce by the given recipe, and have it sufficiently thick that it may nicely cover the meat; remove the bones from the head, and cut the meat into neat slices. When the sauce is ready, lay in the meat; gradually warm it through, and, after it boils up, let it simmer very gently for 5 minutes, and serve. Time. —Rather more than 1½ hour. Average cost , exclusive
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CALF’S HEAD, Boiled (with the Skin on).
CALF’S HEAD, Boiled (with the Skin on).
Ingredients. —Calf’s head, boiling water, bread-crumbs, 1 large bunch of parsley, butter, white pepper and salt to taste, 4 tablespoonfuls of melted butter, 1 tablespoonful of lemon juice, 2 or 3 grains of cayenne. Mode. —Put the head into boiling water, and let it remain by the side of the fire for 3 or 4 minutes; take it out, hold it by the ear, and with the back of a knife, scrape off the hair (should it not come off easily, dip the head again into boiling water). When perfectly clean, take t
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CALF’S HEAD, Boiled (without the Skin).
CALF’S HEAD, Boiled (without the Skin).
Ingredients. —Calf’s head, water, a little salt, 4 tablespoonfuls of melted butter, 1 tablespoonful of minced parsley, pepper and salt to taste, 1 tablespoonful of lemon-juice. Mode. —After the head has been thoroughly cleaned, and the brains removed, soak it in warm water to blanch it. Lay the brains also into warm water to soak, and let them remain for about an hour. Put the head into a stewpan, with sufficient cold water to cover it, and, when it boils, add a little salt; take off every parti
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CALF’S HEAD, Collared.
CALF’S HEAD, Collared.
Ingredients. —A calf’s head, 4 tablespoonfuls of minced parsley, 4 blades of pounded mace, ½ teaspoonful of grated nutmeg, white pepper to taste, a few thick slices of ham, the yolks of 6 eggs boiled hard. Mode. —Scald the head for a few minutes; take it out of the water, and with a blunt knife scrape off all the hair. Clean it nicely, divide the head and remove the brains. Boil it tender enough to take out the bones, which will be in about 2 hours. When the head is boned, flatten it on the tabl
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CALF’S HEAD, Fricasseed (an Entrée).
CALF’S HEAD, Fricasseed (an Entrée).
[ Cold Meat Cookery. ] Ingredients. —The remains of a boiled calf’s head, 1½ pint of the liquor in which the head was boiled, 1 blade of pounded mace, 1 onion minced, a bunch of savoury herbs, salt and white pepper to taste, thickening of butter and flour, the; yolks of 2 eggs, 1 tablespoonful of lemon-juice, forcemeat balls. Mode. —Remove all the bones from the head, and cut the meat into nice square pieces. Put 1½ pint of the liquor it was boiled in into a saucepan, with mace, onions, herbs, a
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CALF’S HEAD, Hashed.
CALF’S HEAD, Hashed.
[ Cold Meat Cookery. ] Ingredients. —The remains of a cold boiled calf’s head, 1 quart of the liquor in which it was boiled, a faggot of savoury herbs, 1 onion, 1 carrot, a strip of lemon-peel, 2 blades of pounded mace, salt and white pepper to taste, a very little cayenne, rather more than 2 tablespoonfuls of sherry, 1 tablespoonful of lemon-juice, 1 tablespoonful of mushroom ketchup, forcemeat balls. Mode. —Cut the meat into neat slices, and put the bones and trimmings into a stewpan with the
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CALF’S HEAD, Moulded.
CALF’S HEAD, Moulded.
[ Cold Meat Cookery. ] Ingredients. —The remains of a calf’s head, some thin slices of ham or bacon, 6 or 8 eggs boiled hard, 1 dessertspoonful of salt, pepper, mixed spice, and parsley, ½ pint of good white gravy. Mode. —Cut the head into thin slices. Butter a tin mould, cut the yolks of eggs in half, and put some of them round the tin; sprinkle some of the parsley, spice, &c., over it; then put in the head and the bacon in layers, adding occasionally more eggs and spice till the whole
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CALF’S HEAD, to Carve.
CALF’S HEAD, to Carve.
This is not altogether the most easy-looking dish to cut when it is put before a carver for the first time; there is not much real difficulty in the operation, however, when the head has been attentively examined, and, after the manner of a phrenologist, you get to know its bumps, good and bad. In the first place, inserting the knife quite down to the bone, cut slices in the direction of the line 1 to 2; with each of these should be helped a piece of what is called the throat sweetbread, cut in
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CALF’S LIVER, aux Fines Herbes and Sauce Piquante.
CALF’S LIVER, aux Fines Herbes and Sauce Piquante.
Ingredients. —A calf’s liver, flour, a bunch of savoury herbs, including parsley; when liked, 2 minced shalots; 1 teaspoonful of flour, 1 tablespoonful of vinegar, 1 tablespoonful of lemon-juice, pepper and salt to taste, ¼ pint water. Mode. —Procure a calf’s liver as white as possible, and cut it into slices of a good and equal shape. Dip them in flour, and fry them of a good colour in a little butter. When they are done, put them on a dish, which keep hot before the fire. Mince the herbs very
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CALF’S LIVER and BACON
CALF’S LIVER and BACON
Ingredients. —2 or 3 lbs. of liver, bacon, pepper and salt to taste, a small piece of butter, flour, 2 tablespoonfuls of lemon-juice, ¼ pint of water. Mode. —Cut the liver in thin slices, and cut as many slices of bacon as there are of liver; fry the bacon first, and put that on a hot dish before the fire. Fry the liver in the fat which comes from the bacon, after seasoning it with pepper and salt and dredging over it a very little flour. Turn the liver occasionally to prevent its burning, and w
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CALF’S LIVER, Larded and Roasted (an Entrée).
CALF’S LIVER, Larded and Roasted (an Entrée).
Ingredients. —A calf’s liver, vinegar, 1 onion, 3 or 4 sprigs of parsley and thyme, salt and pepper to taste, 1 bay-leaf, lardoons, brown gravy. Mode. —Take a fine white liver, and lard it the same as a fricandeau; put it into vinegar with an onion cut in slices, parsley, thyme, bay-leaf, and seasoning in the above proportion. Let it remain in this pickle for 24 hours, then roast and baste it frequently with the vinegar, &c.; glaze it, serve under it a good brown gravy, or sauce piquante
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CAMP VINEGAR.
CAMP VINEGAR.
Ingredients. —1 head of garlic, ½ oz. cayenne, 2 teaspoonfuls of soy, 2 ditto walnut ketchup, 1 pint of vinegar, cochineal to colour. Mode. —Slice the garlic, and put it, with all the above ingredients, into a clean bottle. Let it stand to infuse for a month, when strain it off quite clear, and it will be fit for use. Keep it in small bottles well sealed, to exclude the air. Average cost for this quantity, 8 d....
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CANARY PUDDING (very good).
CANARY PUDDING (very good).
Ingredients. —The weight of 3 eggs in sugar and butter, the weight of 2 eggs in flour, the rind of 1 small lemon, 3 eggs. Mode. —Melt the butter to a liquid state, but do not allow it to oil; stir to this the sugar and finely-minced lemon-peel, and gradually dredge in the flour, keeping the mixture well stirred; whisk the eggs; add these to the pudding; beat all the ingredients until thoroughly blended, and put them into a buttered mould or basin; boil for 2 hours, and serve with sweet sauce. Ti
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CANNELONS, or Fried Puffs (Sweet Entremets).
CANNELONS, or Fried Puffs (Sweet Entremets).
Ingredients. —½ lb. of puff-paste; apricot, or any kind of preserve that may be preferred; hot lard. Mode. —Cannelons, which are made of puff-paste rolled very thin, with jam inclosed, and cut out in long narrow rolls or puffs, make a very pretty and elegant dish. Make some good puff-paste by the recipe given; roll it out very thin, and cut it into pieces of an equal size, about 2 inches wide and 8 inches long; place upon each piece a spoonful of jam, wet the edges with the white of egg, and fol
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CAPER SAUCE, for Fish.
CAPER SAUCE, for Fish.
Ingredient s.—½ pint of melted butter, 3 dessertspoonfuls of capers, 1 dessertspoonful of their liquor, a small piece of glaze, if at hand (this may be dispensed with), ¼ teaspoonful of salt, ditto of pepper, 1 tablespoonful of anchovy essence. Mode. —Cut the capers across once or twice, but do not chop them fine; put them in a saucepan with ½ pint of good melted butter, and add all the other ingredients. Keep stirring the whole until it just simmers, when it is ready to serve. Time. —1 minute t
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CAPER SAUCE, for Boiled Mutton.
CAPER SAUCE, for Boiled Mutton.
Ingredients. —½ pint of melted butter, 3 tablespoonfuls of capers or nasturtiums, 1 tablespoonful of their liquor. Mode. —Chop the capers twice or thrice, and add them, with their liquor, to ½ pint of melted butter, made very smoothly with milk; keep stirring well; let the sauce just simmer, and serve in a tureen. Pickled nasturtium-pods are fine-flavoured, and by many are eaten in preference to capers. They make an excellent sauce. Time. —2 minutes to simmer. Average cost for this quantity, 8 d
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CAPER SAUCE, a Substitute for.
CAPER SAUCE, a Substitute for.
Ingredients. —½ pint of melted butter, 2 tablespoonfuls of cut parsley, ½ teaspoonful of salt, 1 tablespoonful of vinegar. Mode. —Boil the parsley slowly to let it become a bad colour; cut, but do not chop it fine. Add it to ½ pint of smoothly-made melted butter, with salt and vinegar in the above proportions. Boil up and serve. Time. —2 minutes to simmer. Average cost for this quantity, 3 d....
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CAPSICUMS, Pickled.
CAPSICUMS, Pickled.
Ingredients. —Vinegar, ¼ oz. of pounded mace, and ¼ oz. of grated nutmeg, to each quart; brine. Mode. —Gather the pods with the stalks on, before they turn red; slit them down the side with a small-pointed knife, and remove the seeds only; put them in a strong brine for 3 days, changing it every morning; then take them out, lay them on a cloth, with another one over them, until they are perfectly free from moisture. Boil sufficient vinegar to cover them, with mace and nutmeg in the above proport
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CARP, Baked.
CARP, Baked.
Ingredients. —1 carp, forcemeat, bread-crumbs, 1 oz. butter, ½ pint of stock ( see Stock ), ½ pint of port wine, 6 anchovies, 2 onions sliced, 1 bay-leaf, a faggot of sweet herbs, flour to thicken, the juice of 1 lemon; cayenne and salt to taste; ½ teaspoonful of powdered sugar. Mode. —Stuff the carp with a delicate forcemeat, after thoroughly cleansing it, and sew it up, to prevent the stuffing from falling out. Rub it over with an egg, and sprinkle it with bread-crumbs, lay it in a deep earthe
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CARP, Stewed.
CARP, Stewed.
Ingredients. —1 carp, salt, stock, 2 onions, 6 cloves, 12 peppercorns, 1 blade of mace, ¼ pint of port wine, the juice of ½ lemon, cayenne and salt to taste, a faggot of savoury herbs. Mode. —Scale the fish, clean it nicely, and, if very large, divide it; lay it in the stewpan, after having rubbed a little salt on it, and put in sufficient stock to cover it; add the herbs, onions and spices, and stew gently for 1 hour, or rather more, should it be very large. Dish up the fish with great care, st
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CARROT JAM, to Imitate Apricot Preserve.
CARROT JAM, to Imitate Apricot Preserve.
Ingredients. —Carrots; to every lb. of carrot pulp allow 1 lb. of pounded sugar, the grated rind of 1 lemon, the strained juice of 2, 6 chopped bitter almonds, 2 tablespoonfuls of brandy. Mode. —Select young carrots; wash and scrape them clean, cut them into round pieces, put them into a saucepan with sufficient water to cover them, and let them simmer, until perfectly soft; then beat them through a sieve. Weigh the pulp, and to every lb. allow the above ingredients. Put the pulp into a preservi
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CARROT PUDDING, Baked or Boiled.
CARROT PUDDING, Baked or Boiled.
Ingredients. —½ lb. of bread-crumbs, 4 oz. suet, ¼ lb. of stoned raisins, ¾ lb. of carrot, ¼ lb. of currants, 3 oz. of sugar, 3 eggs, milk, ¼ nutmeg. Mode. —Boil the carrots, until tender enough to mash to a pulp; add the remaining ingredients, and moisten with sufficient milk to make the pudding of the consistency of thick batter. If to be boiled, put the mixture into a buttered basin, tie it down with a cloth, and boil for 2½ hours: if to be baked, put it into a pie-dish, and bake for nearly a
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CARROT SOUP.
CARROT SOUP.
Ingredients. —4 quarts of liquor in which a leg of mutton or beef has been boiled, a few beef-bones, 6 large carrots, 2 large onions, 1 turnip; seasoning of salt and pepper to taste; cayenne. Mode. —Put the liquor, bones, onions, turnip, pepper, and salt, into a stewpan, and simmer for 3 hours. Scrape and cut the carrots thin, strain the soup on them, and stew them till soft enough to pulp through a hair sieve or coarse cloth; then boil the pulp with the soup, which should be of the consistency
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CARROT SOUP.
CARROT SOUP.
Ingredients. —2 lbs. of carrots, 3 oz. of butter, seasoning to taste of salt and cayenne, 2 quarts of stock or gravy soup. Mode. —Scrape and cut out all specks from the carrots, wash, and wipe them dry, and then reduce them into quarter-inch slices. Put the butter into a large stewpan, and when it is melted, add 2 lbs. of the sliced carrots, and let them stow gently for an hour without browning. Add to them the soup, and allow them to simmer till tender,—say for nearly an hour. Press them throug
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CARROTS, Boiled.
CARROTS, Boiled.
Ingredients. —To each ½ gallon of water, allow one heaped tablespoonful of salt; carrots. Mode. —Cut off the green tops, wash and scrape the carrots, and should there be any black specks, remove them. If very large, cut them in halves, divide them lengthwise into four pieces, and put them into boiling water, salted in the above proportion; let them boil until tender, which may be ascertained by thrusting a fork into them: dish, and serve very hot. This vegetable is an indispensable accompaniment
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CARROTS, to dress, in the German way.
CARROTS, to dress, in the German way.
Ingredients. —8 large carrots, 3 oz. of butter, salt to taste, a very little grated nutmeg, 1 tablespoonful of finely-minced parsley, 1 dessertspoonful of minced onion, rather more than 1 pint of weak stock or broth, 1 tablespoonful of flour. Mode. —Wash and scrape the carrots, and cut them into rings of about ¼ inch in thickness. Put the butter into a stewpan; when it is melted, lay in the carrots, with salt, nutmeg, parsley, and onion in the above proportions. Toss the stewpan over the fire fo
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CARROTS, Sliced (Entremets, or to be served with the Second Course, as a Side-Dish).
CARROTS, Sliced (Entremets, or to be served with the Second Course, as a Side-Dish).
Ingredients. —5 or 6 large carrots, a large lump of sugar, 1 pint of weak stock, 3 oz. of fresh butter, salt to taste. Mode. —Scrape and wash the carrots, cut them into slices of an equal size, and boil them in salt and water until half done; drain them well, put them into a stewpan with the sugar and stock, and let them boil over a brisk fire. When reduced to a glaze, add the fresh butter and a seasoning of salt; shake the stewpan about well, and when the butter is well mixed with the carrots,
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CARROTS, Stewed.
CARROTS, Stewed.
Ingredients. —7 or 8 large carrots, 1 teacupful of broth, pepper and salt to taste, ½ teacupful of cream, thickening of butter and flour. Mode. —Scrape the carrots nicely; half-boil, and slice them into a stewpan; add the broth, pepper and salt, and cream; simmer till tender, and be careful the carrots are not broken. A few minutes before serving, mix a little flour with about 1 oz. of butter; thicken the gravy with this; let it just boil up, and serve. Time. —About ¾ hour to boil the carrots, a
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CAULIFLOWERS à la SAUCE BLANCHE (Entremets, or Side-dish, to be served with the Second Course).
CAULIFLOWERS à la SAUCE BLANCHE (Entremets, or Side-dish, to be served with the Second Course).
Ingredients. —3 cauliflowers, ½ pint of sauce blanche, or French melted butter, 3 oz. of butter, salt and water. Mode. —Cleanse the cauliflowers as in the succeeding recipe, and cut the stalks off flat at the bottom; boil them until tender in salt and water, to which the above proportion of butter has been added, and be careful to take them up the moment they are done, or they will break, and the appearance of the dish will be spoiled. Drain them well, and dish them in the shape of a large cauli
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CAULIFLOWERS, Boiled.
CAULIFLOWERS, Boiled.
Ingredients. —To each ½ gallon of water allow 1 heaped tablespoonful of salt. Mode. —Choose cauliflowers that are close and white; trim off the decayed outside leaves, and cut the stalk off flat at the bottom. Open the flower a little in places to remove the insects, which are generally found about the stalk, and let the cauliflowers lie in salt and water for an hour previous to dressing them, with their heads downwards: this will effectually draw out all the vermin. Then put them into fast-boil
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CAULIFLOWERS, with Parmesan Cheese (Entremets, or Side-dish, to be served with the Second Course).
CAULIFLOWERS, with Parmesan Cheese (Entremets, or Side-dish, to be served with the Second Course).
Ingredients. —2 or 3 cauliflowers, rather more than ½ pint of white sauce, 2 tablespoonfuls of grated Parmesan cheese, 2 oz. of fresh butter, 3 tablespoonfuls of bread-crumbs. Mode. —Cleanse and boil the cauliflowers by the preceding recipe, drain them, and dish them with the flowers standing upright. Have ready the above proportion of white sauce; pour sufficient of it over the cauliflowers just to cover the top; sprinkle over this some rasped Parmesan cheese and bread-crumbs, and drop on these
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CAYENNE CHEESES.
CAYENNE CHEESES.
Ingredients. —½ lb. of butter, ½ lb. of flour, ½ lb. of grated cheese, 1/6 teaspoonful of cayenne, 1/3 teaspoonful of salt; water. Mode. —Rub the butter in the flour; add the grated cheese, cayenne, and salt, and mix these ingredients well together. Moisten with sufficient water to make the whole into a paste; roll out, and cut into fingers about 4 inches in length. Bake them in a moderate oven a very light colour, and serve very hot. Time. —15 to 20 minutes. Average cost , 1 s. 4 d. Sufficient
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CAYENNE VINEGAR, or Essence of Cayenne.
CAYENNE VINEGAR, or Essence of Cayenne.
Ingredients. —½ oz. of cayenne pepper, ½ pint of strong spirit, or 1 pint of vinegar. Mode. —Put the vinegar, or spirit, into a bottle, with the above proportion of cayenne, and let it steep for a month, when strain off and bottle for use. This is excellent seasoning for soups or sauces, but must be used very sparingly....
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CELERY.
CELERY.
With a good heart, and nicely blanched, this vegetable is generally eaten raw, and is usually served with the cheese. Let the roots be washed free from dirt, all the decayed and outside leaves being cut off, preserving as much of the stalk as possible, and all specks or blemishes being carefully removed. Should the celery be large, divide it lengthwise into quarters, and place it, root downwards, in a celery-glass, which should be rather more than half filled with water. The top leaves may be cu
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CELERY SAUCE, for Boiled Turkey, Poultry, &c.
CELERY SAUCE, for Boiled Turkey, Poultry, &c.
Ingredients. —6 heads of celery, 1 pint of white stock, 2 blades of mace, 1 small bunch of savoury herbs; thickening of butter and flour, or arrowroot, ½ pint of cream, lemon-juice. Mode. —Boil the celery in salt and water until tender, and cut it into pieces 2 inches long. Put the stock into a stewpan with the mace and herbs, and let it simmer for ½ hour to extract their flavour. Then strain the liquor, add the celery, and a thickening of butter kneaded with flour, or, what is still better, wit
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CELERY SAUCE (a more simple Recipe).
CELERY SAUCE (a more simple Recipe).
Ingredients. —4 heads of celery, ½ pint of melted butter made with milk, 1 blade of pounded mace; salt and white pepper to taste. Mode. —Wash the celery, boil it in salt and water till tender, and cut it into pieces 2 inches long; make ½ pint melted butter by recipe; put in the celery, pounded mace, and seasoning; simmer for 3 minutes, when the sauce will be ready to serve. Time. —25 minutes to boil the celery. Average cost , 6 d. Sufficient , this quantity for a boiled fowl....
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CELERY SOUP.
CELERY SOUP.
Ingredients. —9 heads of celery, 1 teaspoonful of salt, nutmeg to taste, 1 lump of sugar, ½ pint of strong stock, a pint of cream, and 2 quarts of boiling water. Mode. —Cut the celery into small pieces; throw it into the water, seasoned with the nutmeg, salt, and sugar. Boil it till sufficiently tender; pass it through a sieve, add the stock, and simmer it for half an hour. Now put in the cream, bring it to the boiling-point, and serve immediately. Time. —1 hour. Average cost , 1 s. per quart. S
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CELERY, Stewed, à la Crême.
CELERY, Stewed, à la Crême.
Ingredients. —6 heads of celery; to each ½ gallon of water allow 1 heaped tablespoonful of salt, 1 blade of pounded mace, 1/3 pint of cream. Mode. —Wash the celery thoroughly; trim, and boil it in salt and water until tender. Put the cream and pounded mace into a stewpan, shake it over the fire until the cream thickens, dish the celery, pour over the sauce, and serve. Time. —Large heads of celery, 25 minutes; small ones, 15 to 20 minutes. Average cost , 2 d. per head. Sufficient for 5 or 6 perso
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CELERY, Stewed (with White Sauce).
CELERY, Stewed (with White Sauce).
Ingredients. —6 heads of celery, 1 oz. of butter; to each half gallon of water allow 1 heaped teaspoonful of salt, ½ pint of white sauce ( see White Sauce ). Mode. —Have ready sufficient boiling water just to cover the celery, with salt and butter in the above proportion. Wash the celery well, cut off the decayed outside leaves, trim away the green tops, and shape the root into a point; put it into the boiling water, let it boil rapidly until tender, then take it out, drain well, place it upon a
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CELERY, Stewed (with White Sauce).
CELERY, Stewed (with White Sauce).
Ingredients. —6 heads of celery, ½ pint of white stock or weak broth, 4 tablespoonfuls of cream, thickening of butter and flour, 1 blade of pounded mace, a very little grated nutmeg; pepper and salt to taste. Mode. —Wash the celery, strip off the outer leaves, and cut it into lengths of about 4 inches. Put these into a saucepan, with the broth, and stow till tender, which will be in from 20 to 25 minutes; then add the remaining ingredients, simmer altogether for 4 or 5 minutes, pour into a dish,
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CELERY VINEGAR.
CELERY VINEGAR.
Ingredients. —¼ oz. of celery-seed, 1 pint of vinegar. Mode. —Crush the seed by pounding it in a mortar; boil the vinegar, and when cold, pour it to the seed; let it infuse for a fortnight, when strain and bottle off for use. This is frequently used in salads....
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CHAMPAGNE-CUP.
CHAMPAGNE-CUP.
Ingredients. —1 quart bottle of champagne, 2 bottles of soda-water, 1 liqueur-glass of brandy or Curaçoa, 2 tablespoonfuls of powdered sugar, 1 lb. of pounded ice, a sprig of green borage. Mode. —Put all the ingredients into a silver cup; stir them together, and serve the same as claret-cup. Should the above proportion of sugar not be found sufficient to suit some tastes, increase the quantity. When borage is not easily obtainable, substitute for it a few slices of cucumber-rind. Seasonable. —Su
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CHARLOTTE-AUX-POMMES.
CHARLOTTE-AUX-POMMES.
Ingredients. —A few slices of rather stale bread ½ inch thick, clarified butter, apple marmalade, with about 2 dozen apples, ½ glass of sherry. Mode. —Cut a slice of bread the same shape as the bottom of a plain round mould, which has been well buttered, and a few strips the height of the mould, and about 1½ inch wide; dip the bread in clarified butter (or spread it with cold butter, if not wanted quite so rich); place the round piece at the bottom of the mould, and set the narrow strips up the
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CHARLOTTE-AUX-POMMES, an easy method of making.
CHARLOTTE-AUX-POMMES, an easy method of making.
Ingredients. —½ lb. of flour, ¼ lb. of butter, ¼ lb. of powdered sugar, ½ teaspoonful of baking-powder, 1 egg, milk, 1 glass of raisin-wine, apple marmalade, ¼ pint of cream, 2 dessert spoonfuls of pounded sugar, 2 tablespoonfuls of lemon-juice. Mode. —Make a cake with the flour, butter, sugar, and baking-powder; moisten with the egg and sufficient milk to make it the proper consistency, and bake it in a round tin. When cold, scoop out the middle, leaving a good thickness all round the sides, to
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CHARLOTTE, Russe (an elegant Sweet Entremets).
CHARLOTTE, Russe (an elegant Sweet Entremets).
Ingredients. —About 18 Savoy biscuits, ¾ pint of cream, flavouring of vanilla, liqueurs, or wine, 1 tablespoonful of pounded sugar, ½ oz. of isinglass. Mode. —Procure about 18 Savoy biscuits, or ladies’-fingers, as they are sometimes called; brush the edges of them with the white of an egg, and line the bottom of a plain round mould, placing them like a star or rosette. Stand them upright all round the edge, carefully put them so closely together that the white of egg connects them firmly, and p
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CHEESE.
CHEESE.
Cheese is the curd formed from milk by artificial coagulation, pressed and dried for use. Curd, called also casein and caseous matter, or the basis of cheese, exists in the milk, and not in the cream, and requires only to be separated by coagulation: the coagulation, however, supposes some alteration of the curd. By means of the substance employed to coagulate it, it is rendered insoluble in water. When the curd is freed from the whey, kneaded and pressed to expel it entirely, it becomes cheese;
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CHEESE, Mode of Serving.
CHEESE, Mode of Serving.
The usual mode of serving cheese at good tables is to cut a small quantity of it into neat square pieces, and to put them into a glass cheese-dish, this dish being handed round. Should the cheese crumble much, of course this method is rather wasteful, and it may then be put on the table in the piece, and the host may cut from it. When served thus, the cheese must always be carefully scraped, and laid on a white d’oyley or napkin, neatly folded. Cream cheese is often served in a cheese course, an
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CHEESE, Pounded.
CHEESE, Pounded.
Ingredients. —To every lb. of cheese allow 3 oz. of fresh butter. Mode. —To pound cheese is an economical way of using it if it has become dry; it is exceedingly good spread on bread, and is the best way of eating it for those whose digestion is weak. Cut up the cheese into small pieces, and pound it smoothly in a mortar, adding butter in the above proportion. Press it down into a jar, cover with clarified butter, and it will keep for several days. The flavour may be very much increased by addin
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CHEESE, Toasted, or Scotch Rarebit.
CHEESE, Toasted, or Scotch Rarebit.
Ingredients. —A few slices of rich cheese, toast, mustard, and pepper. Mode. —Cut some nice rich sound cheese into rather thin slices; melt it in a cheese-toaster on a hot plate or over steam, and, when melted, add a small quantity of mixed mustard and a seasoning of pepper; stir the cheese until it is completely dissolved, then brown it before the fire, or with a salamander. Fill the bottom of the cheese-toaster with hot water, and serve with dry or buttered toasts, whichever may be preferred.
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CHEESE, Toasted, or Welsh Rarebit.
CHEESE, Toasted, or Welsh Rarebit.
Ingredients. —Slices of bread, butter, Cheshire or Gloucester cheese, mustard, and pepper. Mode. —Cut the bread into slices about ½ inch in thickness; pare off the crust, toast the bread slightly without hardening or burning it, and spread it with butter. Cut some slices, not quite so large as the bread, from a good rich fat cheese; lay them on the toasted bread in a cheese-toaster; be careful that the cheese does not burn, and let it be equally melted. Spread over the top a little made mustard
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CHEESE SANDWICHES.
CHEESE SANDWICHES.
Ingredients. —Slices of brown bread-and-butter, thin slices of cheese. Mode. —Cut from a nice fat Cheshire, or any good rich cheese, some slices about ½ inch thick, and place them between some slices of brown bread-and-butter, like sandwiches. Place them on a plate in the oven, and, when the bread is toasted, serve on a napkin very hot and very quickly. Time. —10 minutes in a brisk oven. Average cost , 1½ d. each sandwich. Sufficient. —Allow a sandwich for each person. Seasonable at any time....
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CHEESECAKES.
CHEESECAKES.
Ingredients. —8 oz. of pressed curds, 2 oz. of ratafias, 6 oz. of sugar, 2 oz. of butter, the yolks of 6 eggs, nutmegs, salt, rind of 2 oranges or lemons. Mode. —Rub the sugar on the orange or lemon rind, and scrape it off. Press the curd in a napkin, to get rid of moisture; pound it thoroughly in a mortar with the other ingredients till the whole becomes a soft paste. Line 2 dozen, or more, tartlet-pans with good puff-paste, garnish these with the cheese-custard, place a strip of candied-peel o
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CHEROKEE, or Store Sauce.
CHEROKEE, or Store Sauce.
Ingredients. —½ oz. of cayenne pepper, 5 cloves of garlic, 2 tablespoonfuls of soy, 1 tablespoonful of walnut ketchup, 1 pint of vinegar. Mode. —Boil all the ingredients gently for about ½ hour; strain the liquor, and bottle off for use. Time. —½ hour. Seasonable. —This sauce can be made at any time....
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CHERRIES, Dried.
CHERRIES, Dried.
Cherries may be put into a slow oven and thoroughly dried before they begin to change colour; they should then be taken out of the oven, tied in bunches, and stored away in a dry place. In the winter, they may be cooked with sugar for dessert, the same as Normandy pippins. Particular care must be taken that the oven be not too hot. Another method of drying cherries is to stone them, and to put them into a preserving-pan, with plenty of loaf sugar strewed amongst them. They should be simmered til
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CHERRIES, Morello, to Preserve.
CHERRIES, Morello, to Preserve.
Ingredients. —To every lb. of cherries allow 1¼ lb. of sugar, 1 gill of water. Mode. —Select ripe cherries, pick off the stalks, and reject all that have any blemishes. Boil the sugar and water together for 5 minutes; put in the cherries, and boil them for 10 minutes, removing the scum as it rises. Then turn the fruit, &c., into a pan, and let it remain until the next day, when boil it all again for another 10 minutes, and, if necessary, skim well. Put the cherries into small pots, pour
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CHERRIES, to Preserve in Syrup (very delicious).
CHERRIES, to Preserve in Syrup (very delicious).
Ingredients. —4 lbs. of cherries, 3 lbs. of sugar, 1 pint of white-currant juice. Mode. —Let the cherries be as clear and as transparent as possible, and perfectly ripe; pick off the stalks, and remove the stones, damaging the fruit as little as you can. Make a syrup with the above proportion of sugar, mix the cherries with it, and boil them for about 15 minutes, carefully skimming them; turn them gently into a pan, and let them remain till the next day, then drain the cherries on a sieve, and p
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CHERRY BRANDY, to make.
CHERRY BRANDY, to make.
Ingredients. —Morello cherries, good brandy; to every lb. of cherries allow 3 oz. of pounded sugar. Mode. —Have ready some glass bottles, which must be perfectly dry. Ascertain that the cherries are not too ripe and are freshly gathered, and cut off about half of the stalks. Put them into the bottles, with the above proportion of sugar to every lb. of fruit; strew this in between the cherries, and, when the bottles are nearly full, pour in sufficient brandy to reach just below the cork. A few pe
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CHERRY JAM.
CHERRY JAM.
Ingredients. —To every lb. of fruit, weighed before stoning, allow ½ lb. of sugar; to every 6 lbs. of fruit allow 1 pint of red-currant juice, and to every pint of juice 1 lb. of sugar. Mode. —Weigh the fruit before stoning, and allow half the weight of sugar; stone the cherries, and boil them in a preserving-pan until nearly all the juice is dried up, then add the sugar, which should be crushed to powder, and the currant-juice, allowing 1 pint to every 6 lbs. of cherries (original weight), and
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CHERRY SAUCE, for Sweet Puddings (German Recipe).
CHERRY SAUCE, for Sweet Puddings (German Recipe).
Ingredients. —1 lb. of cherries, 1 tablespoonful of flour, 1 oz. of butter, ½ pint of water, 1 wineglassful of port wine, a little grated lemon-rind, 4 pounded cloves, 2 tablespoonfuls of lemon-juice, sugar to taste. Mode. —Stone the cherries, and pound the kernels in a mortar to a smooth paste; put the butter and flour into a saucepan, stir them over the fire until of a pale brown, then add the cherries, the pounded kernels, the wine, and the water. Simmer these gently for ¼ hour, or until the
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CHERRY TART.
CHERRY TART.
Ingredients. —1½ lb. of cherries, 2 small tablespoonfuls of moist sugar, ½ lb. of short crust. Mode. —Pick the stalks from the cherries, put them, with the sugar, into a deep pie-dish just capable of holding them, with a small cup placed upside down in the midst of them. Make a short crust with ½ lb. of flour, by either of the recipes for short crust, lay a border round the edge of the dish, put on the cover, and ornament the edges; bake in a brisk oven from ½ hour to 40 minutes; strew finely-si
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CHESTNUT SAUCE, Brown.
CHESTNUT SAUCE, Brown.
Ingredients. —½ lb. of chestnuts, ½ pint of stock, 2 lumps of sugar, 4 tablespoonfuls of Spanish sauce ( see Sauces ). Mode. —Prepare the chestnuts as in the succeeding recipe, by scalding and peeling them; put them in a stewpan with the stock and sugar, and simmer them till tender. When done, add Spanish sauce in the above proportion, and rub the whole through a tammy. Keep this sauce rather liquid, as it is liable to thicken. Time. —1½ hour to simmer the chestnuts. Average cost , 8 d....
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CHESTNUT SAUCE, for Fowls or Turkey.
CHESTNUT SAUCE, for Fowls or Turkey.
Ingredients. —½ lb. of chestnuts, ½ pint of white stock, 2 strips of lemon-peel, cayenne to taste, ¼ pint of cream or milk. Mode. —Peel off the outside skin of the chestnuts, and put them into boiling water for a few minutes; take off the thin inside peel, and put them into a saucepan with the white stock and lemon-peel, and let them simmer for 1½ hour, or until the chestnuts are quite tender. Rub the whole through a hair-sieve with a wooden spoon; add seasoning and the cream; let it just simmer
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CHESTNUT (Spanish) SOUP.
CHESTNUT (Spanish) SOUP.
Ingredients. —¾ lb. of Spanish chestnuts, ¼ pint of cream; seasoning to taste of salt, cayenne, and mace; 1 quart of stock. Mode. —Take the outer rind from the chestnuts, and put them into a large pan of warm water. As soon as this becomes too hot for the fingers to remain in it, take out the chestnuts, peel them quickly, and immerse them in cold water, and wipe and weigh them. Now cover them with good stock, and stew them gently for rather more than ¾ of an hour, or until they break when touche
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CHICKENS, Boiled.
CHICKENS, Boiled.
Ingredients. —A pair of chickens, water. Choosing and Trussing. —In choosing fowls for boiling, it should be borne in mind that those which are not black-legged are generally much whiter when dressed. Pick, draw, singe, wash, and truss them in the following manner, without the livers in the wings; and, in drawing, be careful not to break the gall-bladder:—Cut off the neck, leaving sufficient skin to skewer back. Cut the feet off to the first joint, tuck the stumps into a slit made on each side o
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CHICKEN BROTH.
CHICKEN BROTH.
Ingredients. —½ fowl, or the inferior joints of a whole one; 1 quart of water, 1 blade of mace, ½ onion, a small bunch of sweet herbs, salt to taste, 10 peppercorns. Mode. —An old fowl not suitable for eating may be converted into very good broth; or, if a young one be used, the inferior joints may be put in the broth, and the best pieces reserved for dressing in some other manner. Put the fowl into a saucepan, stew all the ingredients, and simmer gently for 1½ hour, carefully skimming the broth
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CHICKEN, Curried.
CHICKEN, Curried.
[ Cold Meat Cookery. ] Ingredients. —The remains of cold roast fowls, 2 large onions, 1 apple, 2 oz. of butter, 1 dessertspoonful of curry-powder, 1 teaspoonful of flour, ½ pint of gravy, 1 tablespoonful of lemon-juice. Mode. —Slice the onions, peel, core, and chop the apple, and cut the fowl into neat joints; fry these in the butter of a nice brown, then add the curry-powder, flour, and gravy, and stew for about 20 minutes. Put in the lemon-juice, and serve with boiled rice, either placed in a
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CHICKEN CUTLETS (an Entrée).
CHICKEN CUTLETS (an Entrée).
Ingredients. —2 chickens; seasoning to taste of salt, white pepper, and cayenne; 2 blades of pounded mace, egg and bread-crumbs, clarified butter, 1 strip of lemon-rind, 2 carrots, 1 onion, 2 tablespoonfuls of mushroom ketchup, thickening of butter and flour, 1 egg. Mode. —Remove the breast and leg-bones of the chickens; cut the meat into neat pieces after having skinned it, and season the cutlets with pepper, salt, pounded mace, and cayenne. Put the bones, trimmings, &c., into a stewpan
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CHICKEN CUTLETS, French.
CHICKEN CUTLETS, French.
[ Cold Meat Cookery. ] Ingredients. —The remains of cold roast or boiled fowl, fried bread, clarified butter, the yolk of 1 egg, bread-crumbs, ½ teaspoonful of finely-minced lemon-peel; salt, cayenne, and mace to taste. For sauce,—1 oz. of butter, 2 minced shalots, a few slices of carrot, a small bunch of savoury herbs, including parsley, 1 blade of pounded mace, 6 peppercorns, ½ pint of gravy. Mode. —Cut the fowls into as many nice cutlets as possible; take a corresponding number of sippets abo
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CHICKEN, Fricasseed (an Entrée).
CHICKEN, Fricasseed (an Entrée).
Ingredients. —2 small fowls or 1 large one, 3 oz. of butter, a bunch of parsley and green onions, 1 clove, 2 blades of mace, 1 shalot, 1 bay-leaf, salt and white pepper to taste, ¼ pint of cream, the yolks of 3 eggs. Mode. —Choose a couple of fat plump chickens, and, after drawing, singeing, and washing them, skin, and carve them into joints; blanch these in boiling water for 2 or 3 minutes, take them out, and immerse them in cold water to render them white. Put the trimmings, with the necks and
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CHICKEN (or Fowl) PATTIES.
CHICKEN (or Fowl) PATTIES.
[ Cold Meat Cookery. ] Ingredients. —The remains of cold roast chicken or fowl; to every ¼ lb. of meat allow 2 oz. of ham, 3 tablespoonfuls of cream, 2 tablespoonfuls of veal gravy, ½ teaspoonful of minced lemon-peel; cayenne, salt, and pepper to taste; 1 tablespoonful of lemon-juice, 1 oz. of butter rolled in flour, puff paste. Mode. —Mince very small the white meat from a cold roast fowl, after removing all the skin; weigh it, and to every ¼ lb. of meat allow the above proportion of minced ham
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CHICKEN (or Fowl) PIE.
CHICKEN (or Fowl) PIE.
Ingredients. —2 small fowls or 1 large one, white pepper and salt to taste, ½ teaspoonful of grated nutmeg, ½ teaspoonful of pounded mace, forcemeat, a few slices of ham, 3 hard-boiled eggs, ½ pint of water, puff crust. Mode. —Skin and cut up the fowls into joints, and put the neck, leg, and backbones in a stewpan, with a little water, an onion, a bunch of savoury herbs, and a blade of mace; let these stew for about an hour, and, when done, strain off the liquor: this is for gravy, Put a layer o
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CHICKEN, Potted (a Luncheon or Breakfast Dish).
CHICKEN, Potted (a Luncheon or Breakfast Dish).
Ingredients. —The remains of cold roast chicken; to every lb. of meat allow ¼ lb. of fresh butter, salt and cayenne to taste, 1 teaspoonful of pounded mace, ½ small nutmeg. Mode. —Strip the meat from the bones of cold roast fowl; when it is freed from gristle and skin, weigh it, and to every lb. of meat allow the above proportion of butter, seasoning, and spices. Cut the meat into small pieces, pound it well with the fresh butter, sprinkle in the spices gradually, and keep pounding until reduced
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CHICKEN (or Fowl) SALAD.
CHICKEN (or Fowl) SALAD.
Ingredients. —The remains of cold roast or boiled chicken, 2 lettuces, a little endive, 1 cucumber, a few slices of boiled beetroot, salad-dressing. Mode. —Trim neatly the remains of the chicken; wash, dry, and slice the lettuces, and place in the middle of a dish; put the pieces of fowl on the top, and pour the salad-dressing over them. Garnish the edge of the salad with hard-boiled eggs cut in rings, sliced cucumber, and boiled beetroot cut in slices. Instead of cutting the eggs in rings, the
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CHILI VINEGAR.
CHILI VINEGAR.
Ingredients. —50 fresh red English chilies, 1 pint of vinegar. Mode. —Pound or cut the chilies in half, and infuse them in the vinegar for a fortnight, when it will be fit for use. This will be found an agreeable relish to fish, as many people cannot eat it without the addition of an acid and cayenne pepper....
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CHINA CHILO.
CHINA CHILO.
Ingredients. —1½ lb. of leg, loin, or neck of mutton, 2 onions, 2 lettuces, 1 pint of green peas, 1 teaspoonful of salt, 1 teaspoonful of pepper, ¼ pint of water, ¼ lb. of clarified butter; when liked, a little cayenne. Mode. —Mince the above quantity of undressed leg, loin, or neck of mutton, adding a little of the fat, also minced; put it into a stewpan with the remaining ingredients, previously shredding the lettuce and onion rather fine; closely cover the stewpan, after the ingredients have
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CHOCOLATE, to Make.
CHOCOLATE, to Make.
Ingredients. —Allow ½ oz. of chocolate to each person; to every oz. allow ½ pint of water, ½ pint of milk. Mode. —Make the milk-and-water hot; scrape the chocolate into it, and stir the mixture constantly and quickly until the chocolate is dissolved; bring it to the boiling-point, stir it well, and serve directly with white sugar. Chocolate prepared within a mill, as shown in the engraving, is made by putting in the scraped chocolate, pouring over it the boiling milk-and-water, and milling it ov
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CHOCOLATE CREAM.
CHOCOLATE CREAM.
Ingredients. —3 oz. of grated chocolate, ¼ lb. of sugar, 1½ pint of cream, 1½ oz. of clarified isinglass, the yolks of 6 eggs. Mode. —Beat the yolks of the eggs well, put them into a basin with the grated chocolate, the sugar, and 1 pint of the cream; stir these ingredients well together, pour them into a jug, and set this jug in a saucepan of boiling water; stir it one way until the mixture thickens, but do not allow it to boil , or it will curdle. Strain the cream through a sieve into a basin;
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CHOCOLATE SOUFFLÉ.
CHOCOLATE SOUFFLÉ.
Ingredients. —4 eggs, 3 teaspoonfuls of pounded sugar, 1 teaspoonful of flour, 3 oz. of the best chocolate. Mode. —Break the eggs, separating the whites from the yolks, and put them into different basins; add to the yolks the sugar, flour, and chocolate, which should be very finely grated, and stir these ingredients for 5 minutes. Then well whisk the whites of the eggs in the other basin until they are stiff, and, when firm, mix lightly with the yolks till the whole forms a smooth and light subs
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CLARET-CUP.
CLARET-CUP.
Ingredients. —1 bottle of claret, 1 bottle of soda-water, about ½ lb. of pounded ice, 4 tablespoonfuls of powdered sugar, ¼ teaspoonful of grated nutmeg, 1 liqueur-glass of Maraschino, a sprig of green borage. Mode. —Put all the ingredients into a silver cup, regulating the proportion of ice by the state of the weather; if very warm, a larger quantity would be necessary. Hand the cup round with a clean napkin passed through one of the handles, that the edge of the cup may be wiped after each gue
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COCK-A-LEEKIE.
COCK-A-LEEKIE.
Ingredients. —A capon or large fowl (sometimes an old cock, from which the recipe takes its name, is used), which should be trussed as for boiling, 2 or 3 bunches of fine leeks, 5 quarts of stock ( see Stock ), pepper and salt to taste. Mode. —Well wash the leeks (and, if old, scald them in boiling water for a few minutes), taking off the roots and part of the heads, and cut them into lengths of about an inch. Put the fowl into the stock, with, at first, one half of the leeks, and allow it to si
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COCOA, to Make.
COCOA, to Make.
Ingredients. —Allow 2 teaspoonfuls of the prepared cocoa to 1 breakfast-cup; boiling milk and boiling water. Mode. —Put the cocoa into a breakfast-cup, pour over it sufficient cold milk to make it into a smooth paste; then add equal quantities of boiling milk and boiling water, and stir all well together. Care must be taken not to allow the milk to get burnt, as it will entirely spoil the flavour of the preparation. The above directions are usually given for making the prepared cocoa. The rock c
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COD.
COD.
Cod should be chosen for the table when it is plump and round near the tail, when the hollow behind the head is deep, and when the sides are undulated as if they were ribbed. The glutinous parts about the head lose their delicate flavour after the fish has been twenty-four hours out of the water. The great point by which the cod should be judged is the firmness of its flesh; and, although the cod is not firm when it is alive, its quality may be arrived at by pressing the finger into the flesh: i
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COD à la BÉCHAMEL.
COD à la BÉCHAMEL.
[ Cold Meat Cookery. ] Ingredients. —Any remains of cold cod, 4 tablespoonfuls of béchamel ( see Béchamel Sauce ), 2 oz. of butter; seasoning to taste of pepper and salt; fried bread, a few bread-crumbs. Mode. —Flake the cod carefully, leaving out all skin and bone; put the béchamel in a stewpan with the butter, and stir it over the fire till the latter is melted; add seasoning, put in the fish, and mix it well with the sauce. Make a border of fried bread round the dish, lay in the fish, sprinkl
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COD à la CREME.
COD à la CREME.
[ Cold Meat Cookery. ] Ingredients. —1 large slice of cod, 1 oz. of butter, 1 chopped shalot, a little minced parsley, ¼ teacupful of white stock, ¼ pint of milk or cream, flour to thicken, cayenne and lemon-juice to taste, ¼ teaspoonful of powdered sugar. Mode. —Boil the cod, and while hot, break it into flakes; put the butter, shalot, parsley, and stock into a stewpan, and let them boil for 5 minutes. Stir in sufficient flour to thicken, and pour to it the milk or cream. Simmer for 10 minutes,
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COD à l’ITALIENNE.
COD à l’ITALIENNE.
Ingredients. —2 slices of crimped cod, 1 shalot, 1 slice of ham minced very fine, ½ pint of white stock, when liked, ½ teacupful of cream; salt to taste; a few drops of garlic vinegar, a little lemon-juice, ½ teaspoonful of powdered sugar. Mode. —Chop the shalots, mince the ham very fine, pour on the stock, and simmer for 15 minutes. If the colour should not be good, add cream in the above proportion, and strain it through a fine sieve; season it, and put in the vinegar, lemon-juice, and sugar.
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COD à la MAÎTRE D’HÔTEL.
COD à la MAÎTRE D’HÔTEL.
[ Cold Meat Cookery. ] Ingredients. —2 slices of cod, ¼ lb. of butter, a little chopped shalot and parsley; pepper to taste; ¼ teaspoonful of grated nutmeg, or rather less when the flavour is not liked; the juice of ¼ lemon. Mode. —Boil the cod, and either leave it whole, or, what is still better, flake it from the bone, and take off the skin. Put it into a stewpan with the butter, parsley, shalot, pepper, and nutmeg. Melt the butter gradually, and be very careful that it does not become like oi
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COD, Curried.
COD, Curried.
[ Cold Meat Cookery. ] Ingredients. —2 slices of large cod, or the remains of any cold fish; 3 oz. of butter, 1 onion sliced, a teacupful of white stock, thickening of butter and flour, 1 small teaspoonful of curry-powder, ¼ pint of cream, salt and cayenne to taste. Mode. —Flake the fish, and fry it of a nice brown colour with the butter and onions; put this in a stewpan, add the stock and thickening, and simmer for 10 minutes. Stir the curry-powder into the cream; put it, with the seasoning, to
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COD PIE.
COD PIE.
Ingredients. —2 slices of cod; pepper and salt to taste; ½ a teaspoonful of grated nutmeg, 1 large blade of pounded mace, 2 oz. of butter, ½ pint of stock, a paste crust ( see Pastry ). For sauce,—1 tablespoonful of stock, ¼ pint of cream or milk, thickening of flour or butter, lemon-peel chopped very fine to taste, 12 oysters. Mode. —Lay the cod in salt for 4 hours, then wash it and place it in a dish; season, and add the butter and stock; cover with the crust, and bake for 1 hour, or rather mo
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COD PIE. (Economical.)
COD PIE. (Economical.)
[ Cold Meat Cookery. ] Ingredients. —Any remains of cold cod, 12 oysters, sufficient melted butter to moisten it; mashed potatoes enough to fill up the dish. Mode. —Flake the fish from the bone, and carefully take away all the skin. Lay it in a pie-dish, pour over the melted butter and oysters (or oyster sauce, if there is any left), and cover with mashed potatoes. Bake for ½ an hour, and send to table of a nice brown colour. Time. —½ hour. Seasonable from November to March....
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COD, Salt, commonly called “Salt-fish.”
COD, Salt, commonly called “Salt-fish.”
Ingredients. —Sufficient water to cover the fish. Mode. —Wash the fish, and lay it all night in water, with a ¼ pint of vinegar. When thoroughly soaked, take it out, see that it is perfectly clean, and put it in the fish-kettle with sufficient cold water to cover it. Heat it gradually, but do not let it boil much, or the fish will be hard. Skim well, and when done, drain the fish, and put it on a napkin garnished with hard-boiled eggs cut in rings. Time. —About 1 hour. Average cost , 6 d. per lb
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COD SOUNDS
COD SOUNDS
Should be well soaked in salt and water, and thoroughly washed before dressing them. They are considered a great delicacy, and may either be broiled, fried, or boiled; if they are boiled, mix a little milk with the water....
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COD SOUNDS, en Poule.
COD SOUNDS, en Poule.
Ingredients. —For forcemeat, 12 chopped oysters, 3 chopped anchovies, ¼ lb. of bread-crumbs, 1 oz. of butter, 2 eggs, seasoning of salt, pepper, nutmeg, and mace to taste; 4 cod sounds. Mode. —Make the forcemeat by mixing the ingredients well together. Wash the sounds, and boil them in milk and water for ½ an hour; take them out, and let them cool. Cover each with a layer of forcemeat, roll them up in a nice form, and skewer them. Rub over with lard, dredge with flour, and cook them gently befor
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COD’S HEAD & SHOULDERS.
COD’S HEAD & SHOULDERS.
Ingredients. —Sufficient water to cover the fish; 5 oz. of salt to each gallon of water. Mode. —Cleanse the fish thoroughly, and rub a little salt over the thick part and inside of the fish 1 or 2 hours before dressing it, as this very much improves the flavour. Lay it in the fish-kettle, with sufficient cold water to cover it. Be very particular not to pour the water on the fish, as it is liable to break it, and only keep it just simmering. If the water should boil away, add a little by pouring
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COD’S HEAD & SHOULDERS, to Carve.
COD’S HEAD & SHOULDERS, to Carve.
First run the knife along the centre of the side of the fish, namely, from d to b , down to the bone; then carve it in unbroken slices downwards from d to e , or upwards from d to c , as shown in the engraving. The carver should ask the guests if they would like a portion of the roe and liver. Note. —Of this fish, the parts about the backbone and shoulders are the firmest and most esteemed by connoisseurs. The sound, which lines the fish beneath the backbone, is considered a delicacy, as are als
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COFFEE, Essence of.
COFFEE, Essence of.
Ingredients. —To every ¼ lb. of ground coffee allow 1 small teaspoonful of powdered chicory, 3 small teacupfuls, or 1 pint, of water. Mode. —Let the coffee be freshly ground, and, if possible, freshly roasted; put it into a percolater, or filter, with the chicory, and pour slowly over it the above proportion of boiling water. When it has all filtered through, warm the coffee sufficiently to bring it to the simmering-point, but do not allow it to boil; then filter it a second time, put it into a
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COFFEE, Nutritious.
COFFEE, Nutritious.
Ingredients. —½ oz. of ground coffee, 1 pint of milk. Mode. —Let the coffee be freshly ground; put it into a saucepan with the milk, which should be made nearly boiling before the coffee is put in, and boil together for 3 minutes; clear it by pouring some of it into a cup, and then back again, and leave it on the hob for a few minutes to settle thoroughly. This coffee may be made still more nutritious by the addition of an egg well beaten, and put into the coffee-cup. Time. —5 minutes to boil, 5
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COFFEE, Simple Method of Making.
COFFEE, Simple Method of Making.
Ingredients. —Allow ½ oz., or 1 tablespoonful, of coffee to each person; to every oz. allow ½ pint of water. Mode. —Have a small iron ring made to fit the top of the coffee-pot inside, and to this ring sew a small muslin bag (the muslin for the purpose must not be too thin). Fit the bag into the pot, warm the pot with some boiling water; throw this away, and put the ground coffee into the bag; pour over as much boiling water as is required, close the lid, and, when all the water has filtered thr
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COFFEE, to Make.
COFFEE, to Make.
Ingredients. —Allow ½ oz., or 1 tablespoonful, of ground coffee to each person; to every oz. of coffee allow 1/3 pint of water. Mode. —To make coffee good, it should never be boiled , but the boiling water merely poured on it, the same as for tea. The coffee should always be purchased in the berry,—if possible, freshly roasted; and it should never be ground long before it is wanted for use. There are very many new kinds of coffee-pots, but the method of making the coffee is nearly always the sam
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COFFEE, to Roast. (A French Recipe.)
COFFEE, to Roast. (A French Recipe.)
It being an acknowledged fact that French coffee is decidedly superior to that made in England, and as the roasting of the berry is of great importance to the flavour of the preparation, it will be useful and interesting to know how they manage these things in France. In Paris, there are two houses justly celebrated for the flavour of their coffee,— La Maison Corcellet and La Maison Royer de Chartres ; and to obtain this flavour before roasting, they add to every 3 lbs. of coffee a piece of butt
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COLLOPS, Scotch.
COLLOPS, Scotch.
[ Cold Meat Cookery. ] Ingredients. —The remains of cold roast veal, a little butter, flour, ½ pint of water, 1 onion, 1 blade of pounded mace, 1 tablespoonful of lemon-juice, 1-2 teaspoonful of finely-minced lemon-peel, 2 tablespoonfuls of sherry, 1 tablespoonful of mushroom ketchup. Mode. —Cut the veal the same thickness as for cutlets, rather larger than a crown piece; flour the meat well, and fry a light brown in butter; dredge again with flour, and add ½ pint of water, pouring it in by degr
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COLLOPS, Scotch, White.
COLLOPS, Scotch, White.
[ Cold Meat Cookery. ] Ingredients. —The remains of cold roast veal, ½ teaspoonful of grated nutmeg, 2 blades of pounded mace, cayenne and salt to taste, a little butter, 1 dessertspoonful of flour, ¼ pint of water, 1 teaspoonful of anchovy sauce, 1 tablespoonful of lemon-juice, ¼ teaspoonful of lemon-peel, 1 tablespoonful of mushroom ketchup, 3 tablespoonfuls of cream, 1 tablespoonful of sherry. Mode. —Cut the veal into thin slices about 3 inches in width; hack them with a knife, and grate on t
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COMPÔTE.
COMPÔTE.
A confiture made at the moment of need, and with much less sugar than would be ordinarily put to preserves. They are very wholesome things, suitable to most stomachs which cannot accommodate themselves to raw fruit or a large portion of sugar: they are the happy medium, and far better than ordinary stewed fruit. For Fruit Compôtes refer to the recipes relating to the various Fruits....
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CONFECTIONARY.
CONFECTIONARY.
In speaking of confectionary, it should be remarked that many preparations come under that head; for the various fruits, flowers, herbs, roots, and juices, which, when boiled with sugar, were formerly employed in pharmacy as well as for sweetmeats, were called confections , from the Latin word conficere , ‘to make up;’ but the term confectionary embraces a very large class indeed of sweet food, many kinds of which should not be attempted in the ordinary cuisine. The thousand and one ornamental d
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COW-HEEL, Fried.
COW-HEEL, Fried.
Ingredients. —Ox-feet, the yolk of 1 egg, bread-crumbs, parsley, salt and cayenne to taste, boiling butter. Mode. —Wash, scald, and thoroughly clean the feet, and cut them into pieces about 2 inches long; have ready some fine bread-crumbs mixed with a little minced parsley, cayenne, and salt; dip the pieces of heel into the yolk of egg, sprinkle them with the bread-crumbs, and fry them until of a nice brown in boiling butter. Time. —¼ hour. Average cost , 6 d. each. Seasonable at any time. Note.
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COW-HEEL STOCK, for Jellies (More Economical than Calf’s-Feet).
COW-HEEL STOCK, for Jellies (More Economical than Calf’s-Feet).
Ingredients. —2 cow-heels, 3 quarts of water. Mode. —Procure 2 heels that have only been scalded, and not boiled; split them in two, and remove the fat between the claws; wash them well in warm water, and put them into a saucepan with the above proportion of cold water; bring it gradually to boil, remove all the scum as it rises, and simmer the heels gently from 7 to 8 hours, or until the liquor is reduced one-half; then strain it into a basin, measuring the quantity, and put it in a cool place.
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COWSLIP WINE.
COWSLIP WINE.
Ingredients. —To every gallon of water allow 3 lbs. of lump sugar, the rind of 2 lemons, the juice of 1, the rind and juice of 1 Seville orange, 1 gallon of cowslip pips. To every 4½ gallons of wine allow 1 bottle of brandy. Mode. —Boil the sugar and water together for ½ hour, carefully removing all the scum as it rises. Pour this boiling liquor on the orange and lemon-rinds and the juice, which should be strained; when milk-warm, add the cowslip pips or flowers, picked from the stalks and seeds
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CRAB, to Choose.
CRAB, to Choose.
The middle-sized crab is the best; and the crab, like the lobster, should be judged by its weight; for if light, it is watery....
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CRAB, to Dress.
CRAB, to Dress.
Ingredients. —1 crab, 2 tablespoonfuls of vinegar, 1 ditto of oil; salt, white pepper, and cayenne, to taste. Mode. —Empty the shells, and thoroughly mix the meat with the above ingredients, and put it in the large shell. Garnish with slices of cut lemon and parsley. The quantity of oil may be increased when it is much liked. Average cost , from 10 d. to 2 s. Seasonable all the year; but not so good in May, June, and July. Sufficient for 3 persons....
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CRAB, Hot.
CRAB, Hot.
Ingredients. —1 crab, nutmeg, salt and pepper to taste, 3 oz. of butter, ¼ lb. of bread-crumbs, 3 tablespoonfuls of vinegar. Mode. —After having boiled the crab, pick the meat out from the shells, and mix with it the nutmeg and seasoning. Cut up the butter in small pieces, and add the bread-crumbs and vinegar. Mix altogether, put the whole in the large shell, and brown before the fire or with a salamander. Time. —1 hour. Average cost , from 10 d. to 2 s. Sufficient for 3 persons, Seasonable all
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CRAB SAUCE, for Fish (equal to Lobster Sauce).
CRAB SAUCE, for Fish (equal to Lobster Sauce).
Ingredients. —1 crab; salt, pounded mace, and cayenne to taste; ½ pint of melted butter made with milk. Mode. —Choose a nice fresh crab, pick all the meat away from the shell, and cut it into small square pieces. Make ½ pint of melted butter, put in the fish and seasoning; let it gradually warm through, and simmer for 2 minutes: it should not boil. Average cost , 1 s. 2 d....
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CRAYFISH.
CRAYFISH.
Crayfish should be thrown into boiling water, to which has been added a good seasoning of salt and a little vinegar. When done, which will be in ¼ hour, take them out and drain them. Let them cool, arrange them on a napkin, and garnish with plenty of double parsley. Note. —This fish is frequently used for garnishing boiled turkey, boiled fowl, calf’s head, turbot, and all kinds of boiled fish....
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CRAYFISH, Potted.
CRAYFISH, Potted.
Ingredients. —100 crayfish; pounded mace, pepper, and salt to taste; 2 oz. butter. Mode. —Boil the fish in salt and water, pick out all the meat, and pound it in a mortar to a paste. Whilst pounding, add the butter gradually, and mix in the spice and seasoning. Put it in small pots, and pour over it clarified butter, carefully excluding the air. Time. —15 minutes to boil the crayfish. Average cost , 2 s. 9 d. Seasonable all the year....
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CRAYFISH SOUP.
CRAYFISH SOUP.
Ingredients. —50 crayfish, ¼ lb. of butter, 6 anchovies, the crumb of 1 French roll, a little lobster-spawn, seasoning to taste, 2 quarts of medium stock, or fish stock. Mode. —Shell the crayfish, and put the fish between two plates until they are wanted; pound the shells in a mortar with the butter and anchovies; when well beaten, add a pint of stock, and simmer for ¾ of an hour. Strain it through a hair sieve, put the remainder of the stock to it, with the crumb of the roll; give it one boil,
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CREAM à la VALOIS.
CREAM à la VALOIS.
Ingredients. —4 sponge-cakes, jam, ¾ pint of cream, sugar to taste, the juice of ½ lemon, ¼ glass of sherry, 1¼ oz. of isinglass. Mode. —Cut the sponge-cakes into thin slices, place two together with preserve between them, and pour over them a small quantity of sherry mixed with a little brandy. Sweeten and flavour the cream with the lemon-juice and sherry; add the isinglass, which should be dissolved in a little water, and beat up the cream well. Place a little in an oiled mould; arrange the pi
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CREAM CHEESE.
CREAM CHEESE.
Cream cheese should be served on a d’oyley, and garnished either with water-cresses or parsley; of the former, a plentiful supply should be given, as they add greatly to the appearance of the dish, besides improving the flavour of the cheese....
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CREAM, Devonshire.
CREAM, Devonshire.
The milk should stand 24 hours in the winter, half that time when the weather is very warm. The milkpan is then set on a stove, and should there remain until the milk is quite hot; but it must not boil, or there will be a thick skin on the surface. When it is sufficiently done the undulations on the surface look thick, and small rings appear. The time required for scalding cream depends on the size of the pan and the heat of the fire, but the slower it is done the better. The pan should be place
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CREAM, Italian.
CREAM, Italian.
Ingredients. —½ pint of milk, ½ pint of cream, sugar to taste, 1 oz. of isinglass, 1 lemon, the yolks of 4 eggs. Mode. —Put the cream and milk into a saucepan, with sugar to sweeten, and the lemon-rind. Boil until the milk is well flavoured, then strain it into a basin and add the beaten yolks of eggs. Put this mixture into a jug, place the jug in a saucepan of boiling water over the fire, and stir the contents until they thicken, but do not allow them to boil. Take the cream off the fire, stir
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CREAM SAUCE, for Fish or White Dishes.
CREAM SAUCE, for Fish or White Dishes.
Ingredients. —1/3 pint of cream, 2 oz. of butter, 1 teaspoonful of flour, salt and cayenne to taste; when liked, a small quantity of pounded mace or lemon-juice. Mode. —Put the butter in a very clean saucepan, dredge in the flour, and keep shaking round till the butter is melted. Add the seasoning and cream, and stir the whole till it boils; let it just simmer for 5 minutes, when add either pounded mace or lemon-juice to taste to give it a flavour. Time. —5 minutes to simmer. Average cost for th
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CREAM, Stone, of tous les Mois.
CREAM, Stone, of tous les Mois.
Ingredients. —½ lb. of preserve, 1 pint of milk, 2 oz. of lump sugar, 1 heaped tablespoonful of tous les mois, 3 drops of essence of cloves, 3 drops of almond-flavouring. Mode. —Place the preserve at the bottom of a glass dish; put the milk into a lined saucepan, with the sugar, and make it boil. Mix to a smooth batter the tous les mois with a very little cold milk; stir it briskly into the boiling milk, add the flavouring, and simmer for 2 minutes. When rather cool, but before turning solid, po
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CREAM, Swiss.
CREAM, Swiss.
Ingredients. —¼ lb. of macaroons or 6 small sponge-cakes, sherry, 1 pint of cream, 5 oz. of lump sugar, 2 large tablespoonfuls of arrowroot, the rind of 1 lemon, the juice of ½ lemon, 3 tablespoonfuls of milk. Mode. —Lay the macaroons or sponge-cakes in a glass dish, and pour over them as much sherry as will cover them, or sufficient to soak them well. Put the cream into a lined saucepan, with the sugar and lemon-rind, and let it remain by the side of the fire until the cream is well flavoured,
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CREAM, Vanilla.
CREAM, Vanilla.
Ingredients. —1 pint of milk, the yolks of 8 eggs, 6 oz. of sugar, 1 oz. of isinglass, flavouring to taste of essence of vanilla. Mode. —Put the milk and sugar into a saucepan, and let it get hot over a slow fire; beat up the yolks of the eggs, to which add gradually the sweetened milk; flavour the whole with essence of vanilla, put the mixture into a jug, and place this jug in a saucepan of boiling water. Stir the contents with a wooden spoon one way until the mixture thickens, but do not allow
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CREAM, Whipped, for putting on Trifles, serving in Glasses, &c.
CREAM, Whipped, for putting on Trifles, serving in Glasses, &c.
Ingredients. —To every pint of cream allow 3 oz. of pounded sugar, 1 glass of sherry or any kind of sweet white wine, the rind of ½ lemon, the white of 1 egg. Mode. —Rub the sugar on the lemon-rind, and pound it in a mortar until quite fine, and beat up the white of the egg until quite stiff; put the cream into a large bowl, with the sugar, wine, and beaten egg, and whip it to a froth; as fast as the froth rises take it off with a skimmer, and put it on a sieve to drain in a cool place. This sho
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CRUMPETS.
CRUMPETS.
These are made in the same manner as muffins, only, in making the mixture, let it be more like batter than dough. Let it rise for about ½ hour; pour it into iron rings, which should be ready on a hot-plate; bake them, and when one side appears done, turn them quickly on the other. To toast them , have ready a very bright clear fire; put the crumpet on a toasting-fork, and hold it before the fire, not too close , until it is nicely brown on one side, but do not allow it to blacken; turn it, and b
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CRUST, Butter, for Boiled Puddings.
CRUST, Butter, for Boiled Puddings.
Ingredients. —To every lb. of flour allow 6 oz. of butter, ½ pint of water. Mode. —With a knife, work the flour to a smooth paste with ½ pint of water; roll the crust out rather thin; place the butter over it in small pieces, dredge lightly over it some flour, and fold the paste over; repeat the rolling once more, and the crust will be ready for use. It may be enriched by adding another 2 oz. of butter; but, for ordinary purposes, the above quantity will be found quite sufficient. Average cost ,
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CRUST, Common, for Raised Pies.
CRUST, Common, for Raised Pies.
Ingredients. —To every lb. of flour allow ½ pint of water, 1½ oz. of butter, 1½ oz. of lard, ½ saltspoonful of salt. Mode. —Put into a saucepan the water; when it boils, add the butter and lard, and when these are melted, make a hole in the middle of the flour; pour in the water gradually, beat it well with a wooden spoon, and be particular in not making the paste too soft. When it is well mixed, knead it with the hands until quite stiff, dredging a little flour over the paste and board to preve
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CRUST, Dripping, for Kitchen Puddings, Pies, &c.
CRUST, Dripping, for Kitchen Puddings, Pies, &c.
Ingredients. —To every lb. of flour allow 6 oz. of clarified beef dripping, ½ pint of water. Mode. —After having clarified the dripping, weigh it, and to every lb. of flour allow the above proportion of dripping. With a knife, work the flour into a smooth paste with the water, rolling it out three times, each time placing on the crust 2 oz. of the dripping broken into small pieces. If this paste is lightly made, if good dripping is used, and not too much of it , it will be found good; and by the
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CRUST, Lard or Flead.
CRUST, Lard or Flead.
Ingredients. —To every lb. of flour allow ½ lb. of lard or flead, ½ pint of water, ½ saltspoonful of salt. Mode. —Clear the flead from skin, and slice it into thin flakes; rub it into the flour, add the salt, and work the whole into a smooth paste, with the above proportion of water; fold the paste over two or three times, beat it well with the rolling-pin, roll it out, and it will be ready for use. The crust made from this will be found extremely light, and may be made into cakes or tarts; it m
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CRUST, Suet, for Pies or Puddings.
CRUST, Suet, for Pies or Puddings.
Ingredients. —To every lb. of flour allow 5 or 6 oz. of beef suet, ½ pint of water. Mode. —Free the suet from skin and shreds, chop it extremely fine, and rub it well into the flour; work the whole to a smooth paste with the above proportion of water; roll it out, and it is ready for use. This crust is quite rich enough for ordinary purposes, but when a better one is desired, use from ½ to ¾ lb. of suet to every lb. of flour. Some cooks, for rich crusts, pound the suet in a mortar, with a small
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CRUST, Common Short.
CRUST, Common Short.
Ingredients. —To every lb. of flour allow 2 oz. of sifted sugar, 3 oz. of butter, about ½ pint of boiling milk. Mode. —Crumble the butter into the flour as finely as possible, add the sugar, and work the whole up to a smooth paste with the boiling milk. Roll it out thin, and bake in a moderate oven. Average cost , 6 d. per lb....
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CRUST, Very good Short for Fruit Tarts.
CRUST, Very good Short for Fruit Tarts.
Ingredients. —To every lb. of flour allow ½ or ¾ lb. of butter, 1 tablespoonful of sifted sugar, 1/3 pint of water. Mode. —Rub the butter into the flour, after having ascertained that the latter is perfectly dry; add the sugar, and mix the whole into a stiff paste with about 1/3 pint of water. Roll it out two or three times, folding the paste over each time, and it will be ready for use. Average cost , 1 s. 1 d. per lb....
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CRUST, Another good Short.
CRUST, Another good Short.
Ingredients. —To every lb. of flour allow 8 oz. of butter, the yolks of 2 eggs, 2 oz. of sifted sugar, about ¼ pint of milk. Mode. —Rub the butter into the flour, add the sugar, and mix the whole as lightly as possible to a smooth paste, with the yolks of the eggs well beaten, and the milk. The proportion of the latter ingredient must be judged of by the size of the eggs; if these are large so much will not be required, and more if the eggs are smaller. Average cost , 1 s. per lb....
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CUCUMBER SAUCE.
CUCUMBER SAUCE.
Ingredients. —3 or 4 cucumbers, 2 oz. of butter, 6 tablespoonfuls of brown gravy. Mode. —Peel the cucumbers, quarter them, and take out the seeds; cut them into small pieces, put them in a cloth, and rub them well to take out the water that hangs about them. Put the butter in a saucepan, add the cucumbers, and shake them over a sharp fire until they are of a good colour; then pour over them the gravy, mixed with the cucumbers, and simmer gently for 10 minutes, when it will be ready to serve. Tim
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CUCUMBER SAUCE, White.
CUCUMBER SAUCE, White.
Ingredients. —3 or 4 cucumbers, ½ pint of white stock, cayenne and salt to taste, the yolks of 3 eggs. Mode. —Cut the cucumbers into small pieces, after peeling them and taking out the seeds. Put them in the stewpan with the white stock and seasoning; simmer gently till the cucumbers are tender, which will be in about ¼ hour. Then add the yolks of the eggs, well beaten; stir them to the sauce, but do not allow it to boil, and serve very hot. Time. —Altogether, ½ hour....
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CUCUMBER SOUP (French Recipe).
CUCUMBER SOUP (French Recipe).
Ingredients. —1 large cucumber, a piece of butter the size of a walnut, a little chervil and sorrel cut in large pieces, salt and pepper to taste, the yolks of 2 eggs, 1 gill of cream, 1 quart of medium stock. Mode. —Pare the cucumber, quarter it, and take out the seeds; cut it in thin slices, put these on a plate with a little salt, to draw the water from them; drain, and put them in your stewpan with the butter. When they are warmed through, without being browned, pour the stock on them. Add t
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CUCUMBER VINEGAR (a very nice addition to Salads).
CUCUMBER VINEGAR (a very nice addition to Salads).
Ingredients. —10 large cucumbers, or 12 smaller ones, 1 quart of vinegar, 2 onions, 2 shalots, 1 tablespoonful of salt, 2 tablespoonfuls of pepper, ¼ teaspoonful of cayenne. Mode. —Pare and slice the cucumbers, put them in a stone jar or wide-mouthed bottle with the vinegar; slice the onions and shalots, and add them, with all the other ingredients, to the cucumbers. Let it stand 4 or 5 days, boil it all up, and, when cold, strain the liquor through a piece of muslin, and store it away in small
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CUCUMBERS, to Dress.
CUCUMBERS, to Dress.
Ingredients. —3 tablespoonfuls of salad-oil, 4 tablespoonfuls of vinegar, salt and pepper to taste. Mode. —Pare the cucumber, cut it equally into very thin slices, and commence cutting from the thick end; if commenced at the stalk, the cucumber will most likely have an exceedingly bitter taste, far from agreeable. For the purpose of slicing cucumbers evenly and very thin, we recommend the slice in preference to an ordinary knife. Put the slices into a dish, sprinkle over salt and pepper, and pou
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CUCUMBERS, Fried.
CUCUMBERS, Fried.
Ingredients. —2 or 3 cucumbers, pepper and salt to taste, flour, oil or butter. Mode. —Pare the cucumbers, and cut them into slices of an equal thickness, commencing to slice from the thick and not the stalk end of the cucumber. Wipe the slices dry with a cloth, dredge them with flour, and put them into a pan of boiling oil or butter; keep turning them about until brown; lift them out of the pan, let them drain, and serve, piled lightly in a dish. These will be found a great improvement to rump-
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CUCUMBERS à la Poulette.
CUCUMBERS à la Poulette.
Ingredients. —2 or 3 cucumbers, salt and vinegar, 2 oz. of butter, flour, ½ pint of broth, 1 teaspoonful of minced parsley, a lump of sugar, the yolks of 2 eggs, salt and pepper to taste. Mode. —Pare and cut the cucumbers into slices of an equal thickness, and let them remain in a pickle of salt and vinegar for ½ hour, then drain them in a cloth, and put them into a stewpan with the butter. Fry them over a brisk fire, but do not brown them, and then dredge over them a little flour; add the broth
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CUCUMBERS, Pickled.
CUCUMBERS, Pickled.
Ingredients. —1 oz. of whole pepper, 1 oz. of bruised ginger, sufficient vinegar to cover the cucumbers. Mode. —Cut the cucumbers in thick slices, sprinkle salt over them, and let them remain for 24 hours. The next day, drain them well for 6 hours, put them into a jar, pour boiling vinegar over them, and keep them in a warm place. In a short time, boil up the vinegar again, add pepper and ginger in the above proportion, and instantly cover them up. Tie them down with bladder, and in a few days t
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CUCUMBERS, an excellent way of Preserving.
CUCUMBERS, an excellent way of Preserving.
Ingredients. —Salt and water, 1 lb. of lump sugar, the rind of 1 lemon, 1 oz. of ginger, cucumbers. Mode. —Choose the greenest cucumbers, and those that are most free from seeds; put them in strong salt and water, with a cabbage-leaf to keep them down; tie a paper over them, and put them in a warm place till they are yellow, then wash them and set them over the fire in fresh water with a very little salt, and another cabbage-leaf over them; cover very closely, but take care they do not boil. If
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CUCUMBERS, German Method of keeping for Winter use.
CUCUMBERS, German Method of keeping for Winter use.
Ingredients. —Cucumbers, salt. Mode. —Pare and slice the cucumbers (as for the table), sprinkle well with salt, and let them remain for 24 hours; strain off the liquor, pack in jars, a thick layer of cucumbers and salt alternately; tie down closely, and, when wanted for use, take out the quantity required. Now wash them well in fresh water, and dress as usual with pepper, vinegar, and oil....
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CUCUMBERS, Stewed.
CUCUMBERS, Stewed.
Ingredients. —3 large cucumbers, flour, butter, rather more than ½ pint of good brown gravy. Mode. —Cut the cucumbers lengthwise the size of the dish they are intended to be served in; empty them of the seeds, and put them into boiling water with a little salt, and let them simmer for 5 minutes; then take them out, place them in another stewpan, with the gravy, and let them boil over a brisk fire until the cucumbers are tender. Should these be bitter, add a lump of sugar; carefully dish them, sk
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CUCUMBERS, Stewed with Onions.
CUCUMBERS, Stewed with Onions.
Ingredients. —6 cucumbers, 3 moderate-sized onions, not quite 1 pint of white stock, cayenne and salt to taste, the yolks of 2 eggs, a very little grated nutmeg. Mode. —Pare and slice the cucumbers, take out the seeds, and cut the onions into thin slices; put these both into a stewpan, with the stock, and let them boil for ¼ hour or longer, should the cucumbers be very large. Beat up the yolks of 2 eggs; stir these into the sauce; add the cayenne, salt, and grated nutmeg; bring it to the point o
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CURRANT DUMPLINGS.
CURRANT DUMPLINGS.
Ingredients. —1 lb. of flour, 6 oz. of suet, ½ lb. of currants, rather more than ½ pint of water. Mode. —Chop the suet finely, mix it with the flour, and add the currants, which should be nicely washed, picked, and dried; mix the whole to a limp paste with the water (if wanted very nice, use milk); divide it into 7 or 8 dumplings; tie them in cloths, and boil for 1¼ hour. They may be boiled without a cloth: they should then be made into round balls, and dropped into boiling water, and should be
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CURRANT FRITTERS.
CURRANT FRITTERS.
Ingredients. —½ pint of milk, 2 tablespoonfuls of flour, 4 eggs, 3 tablespoonfuls of boiled rice, 3 tablespoonfuls of currants, sugar to taste, a very little grated nutmeg, hot lard or clarified dripping. Mode. —Put the milk into a basin with the flour, which should previously be rubbed to a smooth batter with a little cold milk; stir these ingredients together; add the well-whisked eggs, the rice, currants, sugar, and nutmeg. Beat the mixture for a few minutes, and, if not sufficiently thick, a
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CURRANT JAM, Black.
CURRANT JAM, Black.
Ingredients. —To every lb. of fruit, weighed before being stripped from the stalks, allow; ¾ lb. of loaf sugar, 1 gill of water. Mode. —Let the fruit be very ripe, and gathered on a dry day. Strip it from the stalks, and put it into a preserving-pan, with a gill of water to each lb. of fruit; boil these together for 10 minutes; then add the sugar, and boil the jam again for 30 minutes, reckoning from the time when the jam simmers equally all over, or longer, should it not appear to set nicely wh
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CURRANT JAM, Red.
CURRANT JAM, Red.
Ingredients. —To every lb. of fruit allow ¾ lb. of loaf sugar. Mode. —Let the fruit be gathered on a fine day; weigh it, and then strip the currants from the stalks; put them into a preserving-pan with sugar in the above proportion; stir them, and boil them for about ¾ hour. Carefully remove the scum as it rises. Put the jam into pots, and, when cold, cover with oiled papers; over these put a piece of tissue-paper brushed over on both sides with the white of an egg; press the paper round the top
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CURRANT JELLY, Black.
CURRANT JELLY, Black.
Ingredients. —Black currants; to every pint of juice allow ¼ pint of water, 1 lb of loaf sugar. Mode. —Strip the currants from the stalks, which may be done in an expeditious manner, by holding the bunch in one hand, and passing a small silver fork down the currants: they will then readily fall from the stalks. Put them into a jar, place this jar in a saucepan of boiling water, and simmer them until their juice is extracted; then strain them, and to every pint of juice allow the above proportion
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CURRANT JELLY, Red.
CURRANT JELLY, Red.
Ingredients. —Red currants; to every pint of juice allow ¾ lb. of loaf sugar. Mode. —Have the fruit gathered in fine weather; pick it from the stalks, put it into a jar, and place this jar in a saucepan of boiling water over the fire, and let it simmer gently until the juice is well drawn from the currants; then strain them through a jelly-bag or fine cloth, and if the jelly is wished very clear, do not squeeze them too much , as the skin and pulp from the fruit will be pressed through with the
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CURRANT JELLY, White.
CURRANT JELLY, White.
Ingredients. —White currants; to every pint of juice allow ¾ lb. of good loaf sugar. Mode. —Pick the currants from the stalks, and put them into a jar; place this jar in a saucepan of boiling water, and simmer until the juice is well drawn from the fruit, which will be in from ¾ to 1 hour. Then strain the currants through a fine cloth or jelly-bag; do not squeeze them too much, or the jelly will not be clear, and put the juice into a very clean preserving-pan, with the sugar. Let this simmer gen
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CURRANT PUDDING, Boiled (Plain and Economical).
CURRANT PUDDING, Boiled (Plain and Economical).
Ingredients. —1 lb. of flour, ½ lb. of suet, ½ lb. of currants, milk. Mode. —Wash the currants, dry them thoroughly, and pick away any stalks or grit; chop the suet finely; mix all the ingredients together, and moisten with sufficient milk to make the pudding into a stiff batter; tie it up in a floured cloth, put it into boiling water, and boil for 3½ hours; serve with a cut lemon, cold butter, and sifted sugar. Time. —3½ hours. Average cost , 10 d. Sufficient for 7 or 8 persons. Seasonable at a
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CURRANT PUDDING, Black or Red.
CURRANT PUDDING, Black or Red.
Ingredients. —1 quart of red or black currants, measured with the stalks, ¼ lb. of moist sugar, suet crust or butter crust ( see recipes for Crusts ). Mode. —Make, with ¾ lb. of flour, either a suet crust or butter crust (the former is usually made); butter a basin, and line it with part of the crust; add the currants, which should be stripped from the stalks, and sprinkle the sugar over them; put the cover of the pudding on; make the edges very secure, that the juice does not escape; tie it dow
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CURRANT AND RASPBERRY TART, Red.
CURRANT AND RASPBERRY TART, Red.
Ingredients. —1½ pint of picked currants, ½ pint of raspberries, 3 heaped tablespoonfuls of moist sugar, ½ lb of short crust. Mode. —Strip the currants from the stalks, and put them into a deep pie-dish, with a small cup placed in the midst, bottom upwards; add the raspberries and sugar; place a border of paste round the edge of the dish, cover with crust, ornament the edges, and bake from ½ to ¾ hour; strew some sifted sugar over before being sent to table. This tart is more generally served co
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CURRANTS, Iced, for Dessert.
CURRANTS, Iced, for Dessert.
Ingredients. —¼ pint of water, the whites of 2 eggs, currants, pounded sugar. Mode. —Select very fine bunches of red or white currants, and well beat the whites of the eggs. Mix these with the water; then take the currants, a bunch at a time, and dip them in; let them drain for a minute or two, and roll them in very fine-pounded sugar. Lay them to dry on paper, when the sugar will crystallize round each currant, and have a very pretty effect. All fresh fruit may be prepared in the same manner; a
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CURRY.
CURRY.
Ingredients. —Veal, mutton, fowl, or rabbit; a large onion, butter, brown gravy or stock, a tablespoonful of curry-powder. Mode. —Let the meat be half fried. Cut the onion into small pieces, and fry it in butter till quite brown; add the meat, with a small quantity of brown gravy or stock, also the curry-powder, and stew all for about 20 minutes. This is for a dry curry; more gravy and curry-powder can be used if preferred. Time. —20 minutes. Seasonable at any time....
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CURRY ST. LEONARDS.
CURRY ST. LEONARDS.
Ingredients. —Chicken, or any meat; 2 tablespoonfuls of butter, 2 tablespoonfuls of curry-powder, 4 or 5 leaves of mint, a teacup of good gravy, salt, a dessertspoonful of vinegar, 3 tablespoonfuls of cream. Mode. —Fry together for 10 minutes the butter, curry-powder, and mint; then add the meat cut into dice , also the gravy, salt, and vinegar. Let all these simmer for 20 minutes, and then pour over the cream, and serve quite hot. Time. —30 minutes. Seasonable at any time....
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CURRY-POWDER (Founded on Dr. Kitchener’s Recipe).
CURRY-POWDER (Founded on Dr. Kitchener’s Recipe).
Ingredients. —¼ lb. of coriander-seed, ¼ lb. of turmeric, 2 oz. of cinnamon-seed, ½ oz. of cayenne, 1 oz. of mustard, 1 oz. of ground ginger, ½ ounce of allspice, 2 oz. of fenugreek seed. Mode. —Put all the ingredients in a cool oven, where they should remain one night; then pound them in a mortar, rub them through a sieve, and mix thoroughly together; keep the powder in a bottle, from which the air should be completely excluded....
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CURRY-POWDER (Capt. White’s Recipe; most excellent).
CURRY-POWDER (Capt. White’s Recipe; most excellent).
Ingredients. —1 lb. of pale turmeric seed, 4 oz. of cumming seed, 8 oz. of coriander seed, 4 oz. of black pepper, 2 oz. of cayenne pepper, 4 oz. of Jamaica ginger, 10 oz. of caraway seed, ¼ oz. of cardamums. Mode. —Mix together all these ingredients, well pounded, and then place the mixture in the sun, or before the fire, stirring it frequently. Average cost , 5 s. 2 d. Note. —This will be found a most excellent curry-powder, if care be taken to purchase the ingredients at a good druggist’s....
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CUSTARDS, Boiled.
CUSTARDS, Boiled.
Ingredients. —1 pint of milk, 5 eggs, 3 oz. of loaf sugar, 3 laurel-leaves, or the rind of ½ lemon, or a few drops of essence of vanilla, 1 tablespoonful of brandy. Mode. —Put the milk into a lined saucepan, with the sugar and whichever of the above flavourings may be preferred (the lemon-rind flavours custards most deliciously), and let the milk steep by the side of the fire until it is well flavoured. Bring it to the point of boiling, then strain it into a basin; whisk the eggs well, and, when
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CUSTARD PUDDING, Baked.
CUSTARD PUDDING, Baked.
Ingredients. —1½ pint of milk, the rind of ¼ lemon, ¼ lb. of moist sugar, 4 eggs. Mode. —Put the milk into a saucepan with the sugar and lemon-rind, and let this infuse for about ½ hour, or until the milk is well flavoured; whisk the eggs, yolks and whites; pour the milk to them, stirring all the while; then have ready a pie-dish, lined at the edge with paste ready baked; strain the custard into the dish, grate a little nutmeg over the top, and bake in a very slow oven for about ½ hour, or rathe
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CUSTARD PUDDING, Boiled.
CUSTARD PUDDING, Boiled.
Ingredients. —1 pint of milk, 1 tablespoonful of flour, 4 eggs, flavouring to taste. Mode. —Flavour the milk by infusing in it a little lemon-rind or cinnamon; whisk the eggs, stir the flour gradually to these, and pour over them the milk, and stir the mixture well. Butter a basin that will exactly hold it; put in the custard, and tie a floured cloth over; plunge it into boiling water, and turn it about for a few minutes, to prevent the flour from settling in one part. Boil it slowly for ½ hour;
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CUSTARD SAUCE, for Sweet Puddings or Tarts.
CUSTARD SAUCE, for Sweet Puddings or Tarts.
Ingredients. —½ pint of milk, 2 eggs, 3 oz. of pounded sugar, 1 tablespoonful of brandy. Mode. —Put the milk in a very clean saucepan, and let it boil. Beat the eggs, stir to them the milk and pounded sugar, and put the mixture into a jug. Place the jug in a saucepan of boiling water; keep stirring well until it thickens, but do not allow it to boil, or it will curdle. Serve the sauce in a tureen, stir in the brandy, and grate a little nutmeg over the top. This sauce may be made very much nicer
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CUSTARD TARTLETS, or Fanchonnettes.
CUSTARD TARTLETS, or Fanchonnettes.
Ingredients. —For the custard, 4 eggs, ¾ pint of milk, 2 oz. of butter, 2 oz. of pounded sugar, 3 dessertspoonfuls of flour, flavouring to taste; the whites of 2 eggs, 2 oz. of pounded sugar. Mode. —Well beat the eggs; stir to them the milk, the butter, which should be beaten to a cream, the sugar, and flour; mix these ingredients well together, put them into a very clean saucepan, and bring them to the simmering point, but do not allow them to boil. Flavour with essence of vanilla, bitter almon
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CUTLET, the Invalid’s.
CUTLET, the Invalid’s.
Ingredients. —1 nice cutlet from a loin or neck of mutton, 2 teacupfuls of water, 1 very small stick of celery, pepper and salt to taste. Mode. —Have the cutlet cut from a very nice loin or neck of mutton; take off all the fat; put it into a stewpan, with the other ingredients; stew very gently indeed for nearly 2 hours, and skim off every particle of fat that may rise to the surface from time to time. The celery should be cut into thin slices before it is added to the meat, and care must be tak
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CUTLETS, Mutton, Italian.
CUTLETS, Mutton, Italian.
Ingredients. —About 3 lbs. of the neck of mutton, clarified butter, the yolk of 1 egg, 4 tablespoonfuls of bread-crumbs, 1 tablespoonful of minced savoury herbs, 1 tablespoonful of minced parsley, 1 teaspoonful of minced shalot, 1 saltspoonful of finely-chopped lemon-peel; pepper, salt, and pounded mace to taste; flour, ½ pint of hot broth or water, 2 teaspoonfuls of Harvey’s sauce, 1 teaspoonful of soy, 2 teaspoonfuls of tarragon vinegar, 1 tablespoonful of port wine. Mode. —Cut the mutton into
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CUTLETS of Cold Mutton.
CUTLETS of Cold Mutton.
[ Cold Meat Cookery. ] Ingredients. —The remains of cold loin or neck of mutton, 1 egg, bread-crumbs, brown gravy or tomato sauce. Mode. —Cut the remains of cold loin or neck of mutton into cutlets, trim them, and take away a portion of the fat, should there be too much; dip them in beaten egg, and sprinkle with bread-crumbs, and fry them a nice brown in hot dripping. Arrange, them on a dish, and pour round them either a good gravy or hot tomato sauce. Time. —About 7 minutes. Seasonable. —Tomato
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DAMPFNUDELN, or German Puddings.
DAMPFNUDELN, or German Puddings.
Ingredients. —1 lb. of flour, ¼ lb. of butter, 5 eggs, 2 small tablespoonfuls of yeast, 2 tablespoonfuls of finely-pounded sugar, milk, a very little salt. Mode. —Put the flour into a basin, make a hole in the centre, into which put the yeast, and rather more than ¼ pint of warm milk; make this into a batter with the middle of the flour, and let the sponge rise in a warm temperature. When sufficiently risen, mix the eggs, butter, sugar, and salt, with a little more warm milk, and knead the whole
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DAMSON CHEESE.
DAMSON CHEESE.
Ingredients. —Damsons; to every lb. of fruit pulp allow ½ lb. of loaf sugar. Mode. —Pick the stalks from the damsons, and put them into a preserving-pan; simmer them over the fire until they are soft, occasionally stirring them, then beat them through a coarse sieve, and put the pulp and juice into the preserving-pan, with sugar in the above proportion, having previously carefully weighed them. Stir the sugar well in, and simmer the damsons slowly for 2 hours. Skim well, then boil the preserve q
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DAMSON JAM.
DAMSON JAM.
Ingredients. —Damsons; to every lb. of fruit allow ¾ lb. of loaf sugar. Mode. —Have the fruit gathered in dry weather, pick it over, and reject any that is at all blemished. Stone the damsons, weigh them, and to every lb. allow ¾ lb. of loaf sugar. Put the fruit and sugar into a preserving-pan; keep stirring them gently until the sugar is dissolved, and carefully remove the scum as it rises. Boil the jam for about an hour, reckoning from the time it commences to simmer all over alike: it must be
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DAMSON PUDDING.
DAMSON PUDDING.
Ingredients. —1½ pint of damsons, ¼ lb. of moist sugar, ¾ lb. of suet or butter crust. Mode. —Make a suet crust with ¾ lb. of flour by recipe; line a buttered pudding-basin with a portion of it; fill the basin with the damsons, sweeten them, and put on the lid; pinch the edges of the crust together, that the juice does not escape; tie over a floured cloth, put the pudding into boiling water, and boil from 2½ to 3 hours. Time. —2½ to 3 hours. Average cost , 8 d. Sufficient for 6 or 7 persons. Sea
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DAMSON TART.
DAMSON TART.
Ingredients. —1½ pint of damsons, ¼ lb. of moist sugar, ½ lb. of short or puff crust. Mode. —Put the damsons, with the sugar between them, into a deep pie-dish, in the midst of which place a small cup or jar turned upside down; pile the fruit high in the middle, line the edges of the dish with short or puff crust, whichever may be preferred; put on the cover, ornament the edges, and bake from ½ to ¾ hour in a good oven. If puff-crust is used, about 10 minutes before the pie is done, take it out
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DAMSONS, Baked, for Winter use.
DAMSONS, Baked, for Winter use.
Ingredients. —To every lb. of fruit allow 6 oz. of pounded sugar; melted mutton suet. Mode. —Choose sound fruit, not too ripe; pick off the stalks, weigh it, and to every lb. allow the above proportion of pounded sugar. Put the fruit into large dry stone jars, sprinkling the sugar amongst it; cover the jars with saucers, place them in a rather cool oven, and bake the fruit until it is quite tender. When cold, cover the top of the fruit with a piece of white paper cut to the size of the jar; pour
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DAMSONS, Compôte of.
DAMSONS, Compôte of.
Ingredients. —1 quart of damsons, 1 pint of syrup ( see Syrup ). Mode. —Procure sound ripe damsons, pick the stalks from them, and put them into boiling syrup made by the recipe. Simmer them gently until the fruit is tender, but not sufficiently soft to break; take them up, boil the syrup for 5 minutes, pour it over the damsons, and serve. This should be sent to table in a glass dish. Time. —About ¼ hour to simmer the damsons; 5 minutes to boil the syrup. Average cost , 9 d. Sufficient for 4 or
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DAMSONS, Preserved.
DAMSONS, Preserved.
Ingredients. —To every quart of damsons allow ½ lb. of loaf sugar. Mode. —Put the damsons (which should be picked from the stalks and quite free from blemishes) into a jar, with pounded sugar sprinkled amongst them in the above proportion; tie the jar closely down, set it in a saucepan of cold water; bring it gradually to boil, and simmer gently until the damsons are soft, without being broken. Let them stand till cold; then strain the juice from them, boil it up well, strain it through a jelly-
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DAMSONS, or any kind of Plums, to Preserve. (Useful in Winter.)
DAMSONS, or any kind of Plums, to Preserve. (Useful in Winter.)
Ingredients. —Damsons or plums; boiling water. Mode. —Pick the fruit into clean dry stone jars, taking care to leave out all that are broken or blemished. When full, pour boiling water on the plums, until it stands one inch above the fruit; cut a piece of paper to fit the inside of the jar, over which pour melted mutton-suet; cover down with brown paper, and keep the jars in a dry cool place. When used, the suet should be removed, the water poured off, and the jelly at the bottom of the jar used
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DARIOLES À LA VANILLE. (Sweet Entremets.)
DARIOLES À LA VANILLE. (Sweet Entremets.)
Ingredients. —½ pint of milk, ½ pint of cream, 2 oz. of flour, 3 oz. of pounded sugar, 6 eggs, 2 oz. of butter, puff-paste, flavouring of essence of vanilla. Mode. —Mix the flour to a smooth batter, with the milk; stir in the cream, sugar, the eggs, which should be well whisked, and the butter, which should be beaten to a cream. Put in some essence of vanilla, drop by drop, until the mixture is well flavoured; line some dariole-moulds with puff-paste, three-parts fill them with the batter, and b
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DECEMBER—BILLS OF FARE.
DECEMBER—BILLS OF FARE.
Dinner for 18 persons. Mock-Turtle Soup, removed by Cod’s Head & Shoulders and Oyster Sauce. Stewed Eels. Vase of Flowers. Fried Whitings. Julienne Soup, removed by Soles aux fines herbes. Haunch of Mutton. Roast Goose. Ham and Brussels Sprouts. Stewed Beef à la Jardinière. Vase of Flowers. Game Pie. Boiled Turkey and Celery Sauce. Fillets of Grouse and Sauce Piquante. Curried Lobster. Vase of Flowers. Mutton Cutlets and Soubise Sauce. Sweetbreads. Apricot Tourte. Pheasants, removed by P
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Dinner for 12 persons.
Dinner for 12 persons.
First Course. —Game soup; clear vermicelli soup; codfish au gratin; fillets of whitings à la maître d’hôtel. Entrées. —Filet de bœuf and sauce piquante; fricasseed chicken; oyster patties; curried rabbit. Second Course. —Roast turkey and sausages; boiled leg of pork and vegetables; roast goose; stewed beef à la Jardinière. Third Course. —Widgeon; partridges; Charlotte aux pommes; mince pies; orange jelly, lemon cream; apple tart; cabinet pudding. Dessert and ices....
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Dinner for 10 persons.
Dinner for 10 persons.
First Course. —Mulligatawny soup; fried slices of codfish; soles à la crême. Entrées. —Croquettes of fowl; pork cutlets and tomato sauce. Second Course. —Roast ribs of beef; boiled turkey and celery sauce; tongue, garnished; lark pudding; vegetables. Third Course. —Roast hare; grouse; plum-pudding; mince pies; Charlotte à la Parisienne; cheesecakes; apple tart; Nesselrode pudding. Dessert and ices....
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Dinner for 8 persons.
Dinner for 8 persons.
First Course. —Carrot soup; crimped cod and oyster sauce; baked soles. Entrées. —Mutton kidneys à la Française; oyster patties. Second Course. —Boiled beef and vegetables; marrow-bones; roast fowls and water-cresses; tongue, garnished; game pie. Third Course. —Partridges; blancmange; compôte of apples; vol-au-vent of pears; almond cheesecakes; lemon pudding. Dessert and ices....
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Dinners for 6 persons.
Dinners for 6 persons.
First Course. —Rabbit soup; brill and shrimp sauce. Entrées. —Curried fowl; oyster patties. Second Course. —Roast turkey and sausages; boiled leg of pork; vegetables. Third Course. —Hunters’ pudding; lemon cheesecakes; apple tart; custards, in glasses; raspberry cream. Dessert. First Course. —Ox-tail soup; crimped cod and oyster sauce. Entrées. —Savoury rissoles; fowl scollops à la Béchamel. Second Course. —Haunch of mutton; boiled chickens and celery sauce; bacon-cheek, garnished with Brussels
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DECEMBER, Plain Family Dinners for.
DECEMBER, Plain Family Dinners for.
Sunday. —1. Carrot soup. 2. Roast beef, horseradish sauce, vegetables. 3. Plum-pudding, mince pies. Monday. —1. Fried whitings, melted butter. 2. Rabbit pie, cold beef, mashed potatoes. 3. Plum-pudding cut in slices and warmed, apple tart. Tuesday. —1. Hashed beef and broiled bones, pork cutlets and tomato sauce; vegetables. 2. Baked lemon pudding. Wednesday. —1. Boiled neck of mutton and vegetables,—the broth served first with a little pearl barley or rice boiled in it. 2. Bakewell pudding. Thu
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DECEMBER, Things in Season.
DECEMBER, Things in Season.
Fish. —Barbel, brill, carp, cod, crabs, eels, dace, gudgeons, haddocks, herrings, lobsters, oysters, perch, pike, shrimps, skate, sprats, soles, tench, thornback, turbot, whiting. Meat. —Beef, house lamb, mutton, pork, venison. Poultry. —Capons, chickens, fowls, geese, pigeons, pullets, rabbits, teal, turkeys, widgeons, wild ducks. Game. —Hares, partridges, pheasants, snipes, woodcocks. Vegetables. —Broccoli, cabbages, carrots, celery, leeks, onions, potatoes, parsnips, Scotch kale, turnips, win
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DESSERT.
DESSERT.
With moderns the dessert is not so profuse, nor does it hold the same relationship to the dinner that it held with the ancients,—the Romans more especially. On ivory tables they would spread hundreds of different kinds of raw, cooked, and preserved fruits, tarts, and cakes, as substitutes for the more substantial comestibles with which the guests were satiated. However, as late as the reigns of our two last Georges, fabulous sums were often expended upon fanciful desserts. The dessert certainly
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DESSERT DISHES.
DESSERT DISHES.
The tazza, or dish with stem, the same as that shown in our illustrations, is now the favourite shape for dessert-dishes. The fruit can be arranged and shown to better advantage on these tall high dishes than on the short flat ones. All the dishes are now usually placed down the centre of the table, dried and fresh fruit alternately, the former being arranged on small round or oval glass plates, and the latter on the dishes with stems. The fruit should always be gathered on the same day that it
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DEVONSHIRE JUNKET.
DEVONSHIRE JUNKET.
Ingredients. —To every pint of new milk allow 2 dessertspoonfuls of brandy, 1 dessertspoonful of sugar, and 1½ dessertspoonful of prepared rennet; thick cream, pounded cinnamon, or grated nutmeg. Mode. —Make the milk blood-warm; put it into a deep dish with the brandy, sugar, and rennet; stir it altogether, and cover it over until it is set. Then spread some thick or clotted cream over the top, grate some nutmeg, and strew some sugar over, and the dish will be ready to serve. Time. —About 2 hour
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DINNER,
DINNER,
Being the grand solid meal of the day, is a matter of considerable importance; and a well-served table is a striking index of human ingenuity and resource. The elegance with which a dinner is served depends, of course, partly upon the means, but still more upon the taste of the master and mistress of the house. It may be observed, in general, that there should always be flowers on the table, and, as they form no item of expense where a garden is, there is no reason why they should not be employe
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Service a la Russe (July).
Service a la Russe (July).
Julienne Soup, Vermicelli Soup. Boiled Salmon, Turbot and Lobster Sauce. Soles-Water Souchy, Perch-Water Souchy. Matelote d’Anguilles à la Toulouse, Filets de Soles à la Normandie. Rod Mullet, Trout. Lobster Rissoles, Whitebait. Riz de Veau à la Banquière, Filets de Poulets aux Concombres. Canards à la Rouennaise, Mutton Cutlets à la Jardinière. Braised Beef à la Flamande, Spring Chickens, Roast Quarter of Lamb, Roast Saddle of Mutton, Tongue, Ham and Peas. Quails, larded, Roast Ducks, Turkey Po
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Service a la Russe (November).
Service a la Russe (November).
Ox-tail Soup, Soup à la Jardinière. Turbot and Lobster Sauce, Crimped Cod and Oyster Sauce. Stewed Eels, Soles à la Normandie. Pike and Cream Sauce. Fried Fileted Soles. Filets de Bœuf à la Jardinière, Croquettes of Game aux Champignons. Chicken Cutlets, Mutton Cutlets and Tomato Sauce. Lobster Rissoles, Oyster Patties. Partridges aux fines Herbes, Larded Sweetbreads. Roast Beef, Poulets aux Cressons, Haunch of Mutton, Roast Turkey, Boiled Turkey and Celery Sauce, Ham. Grouse, Pheasants, Hare. S
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DORMERS.
DORMERS.
[ Cold Meat Cookery. ] Ingredients. —½ lb. of cold mutton, 2 oz. of beef suet, pepper and salt to taste, 3 oz. of boiled rice, 1 egg, bread-crumbs, made gravy. Mode. —Chop the meat, suet, and rice finely; mix well together, and add a high seasoning of pepper and salt, and roll into sausages; cover them with egg and bread-crumbs, and fry in hot dripping of a nice brown. Serve in a dish with made gravy poured round them, and a little in a tureen. Time. —¼ hour to fry the sausages. Average cost , e
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DRAUGHT for Summer.
DRAUGHT for Summer.
Ingredients. —The juice of 1 lemon, a tumblerful of cold water, pounded sugar to taste, ½ small teaspoonful of carbonate of soda. Mode. —Squeeze the juice from the lemon; strain, and add it to the water, with sufficient pounded sugar to sweeten the whole nicely. When well mixed, put in the soda, stir well, and drink while the mixture is in an effervescing state....
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DRINK, Pleasant, for Warm Weather.
DRINK, Pleasant, for Warm Weather.
Ingredients. —To every ½ pint of good ale allow 1 bottle of ginger beer. Mode. —For this beverage the ginger beer must be in an effervescing state, and the beer not in the least turned or sour. Mix them together, and drink immediately. The draught is refreshing and wholesome, as the ginger corrects the action of the beer. It does not deteriorate by standing a little, but, of course, is better when taken fresh....
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DRIPPING, to Clarify.
DRIPPING, to Clarify.
Good and fresh dripping answers very well for basting everything except game and poultry, and, when well clarified, serves for frying nearly as well as lard; it should be kept in a cool place, and will remain good some time. To clarify it put the dripping into a basin, pour over it boiling water, and keep stirring the whole to wash away the impurities. Let it stand to cool, when the water and dirty sediment will settle at the bottom of the basin. Remove the dripping, and put it away in jars or b
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DUCK, Hashed.
DUCK, Hashed.
[ Cold Meat Cookery. ] Ingredients. —The remains of cold roast duck, rather more than 1 pint of weak stock or water, 1 onion, 1 oz. of butter, thickening of butter and flour, salt and cayenne to taste, ½ teaspoonful of minced lemon-peel, 1 dessertspoonful of lemon-juice, ½ glass of port wine. Mode. —Cut the duck into nice joints, and put the trimmings into a stewpan; slice and fry the onion in a little butter; add these to the trimmings, pour in the above proportion of weak stock or water, and s
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DUCKS, Roast.
DUCKS, Roast.
Ingredients. —A couple of ducks; sage-and-onion stuffing; a little flour. Choosing and Trussing. —Choose ducks with plump bellies, and with thick and yellowish feet. They should be trussed with the feet on, which should be scalded, and the skin peeled off, and then turned up close to the legs. Run a skewer through the middle of each leg, after having drawn them as close as possible to the body, to plump up the breast, passing the same quite through the body. Cut off the heads and necks, and the
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DUCK, Roast, to carve.
DUCK, Roast, to carve.
No dishes require so much knowledge and skill in their carving as do game and poultry; for it is necessary to be well acquainted with the anatomy of the bird in order to place the knife at exactly the proper point. A tough fowl and an old goose are sad triers of a carver’s powers and temper, and, indeed, sometimes of the good humour of those in the neighbourhood of the carver; for a sudden tilt of the dish may eventuate in the placing of a quantity of the gravy in the lap of the right or left-ha
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DUCK AND PEAS, Stewed.
DUCK AND PEAS, Stewed.
[ Cold Meat Cookery. ] Ingredients. —The remains of cold roast duck, 2 oz. of butter, 3 or 4 slices of lean ham or bacon, 1 tablespoonful of flour, 2 pints of thin gravy, 1, or a small bunch of green onions, 3 sprigs of parsley, 3 cloves, 1 pint of young green peas, cayenne and salt to taste, 1 teaspoonful of pounded sugar. Mode. —Put the butter into a stewpan; cut up the duck into joints, lay them in with the slices of lean ham or bacon; make it brown, then dredge in a tablespoonful of flour, a
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DUCK AND PEAS, Stewed.
DUCK AND PEAS, Stewed.
[ Cold Meat Cookery. ] Ingredients. —The remains of cold roast duck, ½ pint of good gravy, cayenne and salt to taste, ½ teaspoonful of minced lemon-peel, 1 teaspoonful of pounded sugar, 2 oz. of butter rolled in flour, 1½ pint of green peas. Mode. —Cut up the duck into joints, lay it in the gravy, and add a seasoning of cayenne, salt, and minced lemon-peel; let this gradually warm through, but not boil. Throw the peas into boiling water slightly salted, and boil them rapidly until tender. Drain
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DUCK, Stewed, in Turnips.
DUCK, Stewed, in Turnips.
[ Cold Meat Cookery. ] Ingredients. —The remains of cold duck, ½ pint of good gravy, 4 shalots, a few slices of carrot, a small bunch of savoury herbs, 1 blade of pounded mace, 1 lb. of turnips weighed after being peeled, 2 oz. of butter, pepper and salt to taste. Mode. —Cut up the duck into joints, fry the shalots, carrots, and herbs, and put them with the duck into the gravy. Cut about 1 lb. of turnips into ½ inch squares, put the butter into a stewpan, and stew them till quite tender, which w
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DUCK, to Ragoût a whole.
DUCK, to Ragoût a whole.
Ingredients. —1 large duck, pepper and salt to taste, good beef gravy, 2 onions sliced, 4 sage-leaves, a few leaves of lemon thyme, thickening of butter and flour. Mode. —After having emptied and singed the duck, season it inside with pepper and salt, and truss it. Roast it before a clear fire for about 20 minutes, and let it acquire a nice brown colour. Put it into a stewpan with sufficient well-seasoned beef gravy to cover it; slice and fry the onions, and add these, with the sage-leaves and l
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DUCK, Wild, Hashed.
DUCK, Wild, Hashed.
Ingredients. —The remains of cold roast wild duck, 1 pint of good brown gravy, 2 tablespoonfuls of bread-crumbs, 1 glass of claret, salt, cayenne, and mixed spices to taste; 1 tablespoonful of lemon or Seville orange-juice. Mode. —Cut the remains of the duck into neat joints, put them into a stewpan, with all the above ingredients; let them get gradually hot by the side of the fire, and occasionally stir the contents; when on the point of boiling, serve, and garnish the dish with sippets of toas
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DUCK, Wild, Ragoût of.
DUCK, Wild, Ragoût of.
Ingredients. —2 wild ducks, 4 shalots, 1 pint of stock ( see Stock ), 1 glass of port wine, 1 oz. of butter, a little flour, the juice of ½ lemon, cayenne and salt to taste. Mode. —Ducks that have been dressed and left from the preceding day will answer for this dish. Cut them into joints, reserve the legs, wings, and breasts until wanted; put the trimmings into a stewpan with the shalots and stock, and let them simmer for about ½ hour, and strain the gravy. Put the butter into a stewpan; when m
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DUCK, Wild, Roast.
DUCK, Wild, Roast.
Ingredients. —Wild duck, flour, butter. Mode. —Carefully pluck and draw them; cut off the heads close to the necks, leaving sufficient skin to turn over, and do not cut off the feet; some twist each leg at the knuckle, and rest the claws on each side of the breast; others truss them as shown in our illustration. Roast the birds before a quick fire, and, when they are first put down, let them remain for 5 minutes without basting (this will keep the gravy in); afterwards baste plentifully with but
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DUCK, Wild, to Carve.
DUCK, Wild, to Carve.
As game is almost universally served as a dainty, and not as a dish to stand the assaults of an altogether fresh appetite, these dishes are not usually cut up entirely, but only those parts are served of each which are considered the best flavoured and the primest. Of wild fowl, the breast alone is considered by epicures worth eating, and slices are cut from this, in the direction indicated by the lines, from 1 to 2; if necessary, the leg and the wing can be taken off by passing the knife from 3
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DUMPLINGS, Sussex, or Hard.
DUMPLINGS, Sussex, or Hard.
Ingredients. —1 lb. of flour, ½ pint of water, ½ saltspoonful of salt. Mode. —Mix the flour and water together to a smooth paste, previously adding a small quantity of salt. Form this into small round dumplings; drop them into boiling water, and boil from ½ to ¾ hour. They maybe served with roast or boiled meat; in the latter case, they may be cooked with the meat, but should be dropped into the water when it is quite boiling. Time. —½ to ¾ hour. Sufficient for 10 or 12 dumplings. Seasonable at
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DUTCH FLUMMERY.
DUTCH FLUMMERY.
Ingredients. —1½ oz. of isinglass, the rind and juice of 1 lemon, 1 pint of water, 4 eggs, 1 pint of sherry, Madeira, or raisin-wine; sifted sugar to taste. Mode. —Put the water, isinglass, and lemon-rind into a lined saucepan, and simmer gently until the isinglass is dissolved; strain this into a basin, stir in the eggs, which should be well beaten, the lemon-juice, which should be strained, and the wine; sweeten to taste with pounded sugar, mix all well together, pour it into a jug, set this j
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EEL BROTH.
EEL BROTH.
Ingredients. —½ lb. of eel, a small bunch of sweet herbs, including parsley, ½ onion, 10 peppercorns, 3 pints of water, 2 cloves, salt and pepper to taste. Mode. —After having cleaned and skinned the eel, cut it into small pieces, and put it into a stewpan with the other ingredients; simmer gently until the liquid is reduced to nearly half, carefully removing the scum as it rises. Strain it through a hair sieve: put it by in a cool place, and, when wanted, take off all the fat on the top; warm u
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EEL PIE.
EEL PIE.
Ingredients. —1 lb. of eels, a little chopped parsley, 1 shalot, grated nutmeg, pepper and salt to taste, the juice of ½ a lemon, small quantity of forcemeat, ¼ pint of Béchamel; puff paste. Mode. —Skin and wash the eels, cut them in pieces 2 inches long, and line the bottom of the pie-dish with forcemeat. Put in the eels, and sprinkle them with the parsley, shalots, nutmeg, seasoning, and lemon-juice, and cover with puff paste. Bake for 1 hour, or rather more; make the Béchamel hot, and pour it
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EEL SOUP.
EEL SOUP.
Ingredients. —3 lbs. of eels, 1 onion, 2 oz. of butter, 3 blades of mace, 1 bunch of sweet herbs, ¼ oz. of peppercorns, salt to taste, 2 tablespoonfuls of flour, ¼ pint of cream, 2 quarts of water. Mode. —Wash the eels, cut them into thin slices, and put them into the stewpan with the butter; let them simmer for a few minutes, then pour the water to them, and add the onion, cut in thin slices, the herbs, mace, and seasoning. Simmer till the eels are tender, but do not break the fish. Take them o
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EELS, Boiled.
EELS, Boiled.
Ingredients. —4 small eels, sufficient water to cover them; a large bunch of parsley. Mode. —Choose small eels for boiling; put them into a stewpan with the parsley, and just sufficient water to cover them; simmer till tender. Take them out, pour a little parsley and butter over them, and serve some in a tureen. Time. —½ hour. Average cost , 6 d. per lb. Seasonable from June to March. Sufficient for 4 persons....
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EEL, Collared.
EEL, Collared.
Ingredients. —1 large eel; pepper and salt to taste; 2 blades of mace, 2 cloves, a little allspice very finely pounded, 6 leaves of sage, and a small bunch of herbs minced very small. Mode. —Bone the eel and skin it; split it, and sprinkle it over with the ingredients, taking care that the spices are very finely pounded, and the herbs chopped very small. Roll it up and bind with a broad piece of tape, and boil it in water, mixed with a little salt and vinegar, till tender. It may either be serve
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EELS, Fried.
EELS, Fried.
Ingredients. —1 lb. of eels, 1 egg, a few bread-crumbs, hot lard. Mode. —Wash the eels, cut them into pieces 3 inches long, trim and wipe them very dry; dredge with flour, rub them over with egg, and cover with bread-crumbs; fry a nice brown in hot lard. If the eels are small, curl them round, instead of cutting them up. Garnish with fried parsley. Time. —20 minutes or rather less. Average cost , 6 d. per lb. Seasonable from June to March....
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EELS, en Matelote.
EELS, en Matelote.
Ingredients. —5 or 6 young onions, a few mushrooms, when obtainable; salt, pepper, and nutmeg to taste; 1 laurel leaf, ½ pint of port wine, ½ pint of medium stock, butter and flour to thicken; 2 lbs. of eels. Mode. —Rub the stewpan with butter, dredge in a little flour, add the onions cut very small, slightly brown them, and put in all the other ingredients. Wash, and cut up the eels into pieces 3 inches long; put them in the stewpan, and simmer for ½ hour. Make round the dish a border of croûto
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EELS, Stewed.
EELS, Stewed.
Ingredients. —2 lbs. of eels, 1 pint of rich strong stock, 1 onion, 3 cloves, a piece of lemon-peel, 1 glass of port or Madeira, 3 tablespoonfuls of cream; thickening of flour; cayenne and lemon-juice to taste. Mode. —Wash and skin the eels, and cut them into pieces about 3 inches long; pepper and salt them, and lay them in a stewpan; pour over the stock, add the onion stuck with cloves, the lemon-peel, and the wine. Stew gently for ½ hour, or rather more, and lift them carefully on a dish, whic
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EELS, Stewed.
EELS, Stewed.
Ingredients. —2 lbs. of middling-sized eels, 1 pint of medium stock, ¼ pint of port wine; salt, cayenne, and mace to taste; 1 teaspoonful of essence of anchovy, the juice of ½ a lemon. Mode. —Skin, wash, and clean the eels, thoroughly; cut them into pieces 3 inches long, and put them into strong salt and water for 1 hour; dry them well with a cloth, and fry them brown. Put the stock on with the heads and tails of the eels, and simmer for ½ hour; strain it, and add all the other ingredients. Put
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EELS, à la Tartare.
EELS, à la Tartare.
Ingredients. —2 lbs. of eels, 1 carrot, 1 onion, a little flour, 1 glass of sherry; salt, pepper, and nutmeg to taste; bread-crumbs, 1 egg, 2 tablespoonfuls of vinegar. Mode. —Rub the butter on the bottom of the stewpan; cut up the carrot and onion, and stir them over the fire for 5 minutes; dredge in a little flour, add the wine and seasoning, and boil for ½ an hour. Skin and wash the eels, cut them into pieces, put them to the other ingredients, and simmer till tender. When they are done, take
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EGGS.
EGGS.
There is only one opinion as to the nutritive properties of eggs, although the qualities of those belonging to different birds vary somewhat. Those of the common hen are most esteemed as delicate food, particularly when “new-laid.” The quality of eggs depends much upon the food given to the hen. Eggs in general are considered most easily digestible when little subjected to the art of cookery. The lightest way of dressing them is by poaching, which is effected by putting them for a minute or two
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EGG BALLS, for Soups and made Dishes.
EGG BALLS, for Soups and made Dishes.
Ingredients. —8 eggs, a little flour; seasoning to taste of salt. Mode. —Boil 6 eggs for 20 minutes, strip off the shells, take the yolks and pound them in a mortar. Beat the yolks of the 2 uncooked eggs; add them, with a little flour and salt, to those pounded; mix all well together, and roll into balls. Boil them before they are put into the soup or other dish they may be intended for....
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EGG SAUCE, for Salt Fish.
EGG SAUCE, for Salt Fish.
Ingredients. —4 eggs, ½ pint of melted butter, when liked, a very little lemon-juice. Mode. —Boil the eggs until quite hard, which will be in about 20 minutes, and put them into cold water for ½ hour. Strip off the shells, chop the eggs into small pieces, not, however, too fine. Make the melted butter very smooth, and, when boiling, stir in the eggs, and serve very hot. Lemon-juice may be added at pleasure. Time. —20 minutes to boil the eggs. Average cost , 8 d. Sufficient. —This quantity for 3
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EGG SOUP.
EGG SOUP.
Ingredients. —A tablespoonful of flour, 4 eggs, 2 small blades of finely-pounded mace, 2 quarts of stock. Mode. —Beat up the flour smoothly in a teaspoonful of cold stock, and put in the eggs; throw them into boiling stock, stirring all the time. Simmer for ¼ of an hour. Season and serve with a French roll in the tureen or fried sippets of bread. Time. —½ an hour. Average cost , 11 d. per quart. Seasonable all the year. Sufficient for 8 persons....
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EGG WINE.
EGG WINE.
Ingredients. —1 egg, 1 tablespoonful and ½ glass of cold water, 1 glass of sherry, sugar and grated nutmeg to taste. Mode. —Beat the egg, mixing with it a tablespoonful of cold water; make the wine-and-water hot, but not boiling; pour it on the egg, stirring all the time. Add sufficient lump sugar to sweeten the mixture, and a little grated nutmeg; put all into a very clean saucepan, set it on a gentle fire, and stir the contents one way until they thicken, but do not allow them to boil . Serve
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EGGS, to Boil for Breakfast, Salads, &c.
EGGS, to Boil for Breakfast, Salads, &c.
Eggs for boiling cannot be too fresh, or boiled too soon after they are laid; but rather a longer time should be allowed for boiling a new-laid egg than for one that is three or four days old. Have ready a saucepan of boiling water; put the eggs into it gently with a spoon, letting the spoon touch the bottom of the saucepan before it is withdrawn, that the egg may not fall, and consequently crack. For those who like eggs lightly boiled, 3 minutes will be found sufficient; 3¾ to 4 minutes will be
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EGGS, Buttered.
EGGS, Buttered.
Ingredients. —4 new-laid eggs, 2 oz. of butter. Mode. —Procure the eggs new-laid if possible; break them into a basin, and beat them well; put the butter into another basin, which place in boiling water, and stir till the butter is melted. Pour that and the eggs into a lined saucepan; hold it over a gentle fire, and, as the mixture begins to warm, pour it two or three times into the basin, and back again, that the two ingredients may be well incorporated. Keep stirring the eggs and butter one wa
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EGGS, to Choose.
EGGS, to Choose.
In choosing eggs, apply the tongue to the large end of the egg, and, if it feels warm, it is new, and may be relied on as a fresh egg. Another mode of ascertaining their freshness is to hold them before a lighted candle or to the light, and, if the egg looks clear, it will be tolerably good; if thick, it is stale; and if there is a black spot attached to the shell, it is worthless. No egg should be used for culinary purposes with the slightest taint in it, as it will render perfectly useless tho
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EGGS, Ducks’.
EGGS, Ducks’.
Ducks’ eggs are usually so strongly flavoured that, plainly boiled, they are not good for eating; they answer, however, very well for various culinary preparations where eggs are required; such as custards, &c. &c. Being so large and highly-flavoured, 1 duck’s egg will go as far as 2 small hen’s eggs, besides making whatever they are mixed with exceedingly rich. They also are admirable when used in puddings....
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EGGS, Fried.
EGGS, Fried.
Ingredients. —4 eggs, ¼ lb. of lard, butter or clarified dripping. Mode. —Place a delicately-clean frying-pan over a gentle fire; put in the fat, and allow it to come to the boiling-point. Break the eggs into cups, slip them into the boiling fat, and let them remain until the whites are delicately set; and, whilst they are frying, ladle a little of the fat over them. Take them up with a slice, drain them for a minute from their greasy moisture, trim them neatly, and serve on slices of fried baco
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EGGS à la Maître d’Hôtel.
EGGS à la Maître d’Hôtel.
Ingredients. —¼ lb. of fresh butter, 1 tablespoonful of flour, ½ pint of milk, pepper and salt to taste, 1 tablespoonful of minced parsley, the juice of ½ lemon, 6 eggs. Mode. —Put the flour and half the butter into a stewpan; stir them over the fire until the mixture thickens; pour in the milk, which should be boiling; add a seasoning of pepper and salt, and simmer the whole for 5 minutes. Put the remainder of the butter into the sauce, and add the minced parsley; then boil the eggs hard, strip
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EGGS, to Pickle.
EGGS, to Pickle.
Ingredients. —16 eggs, 1 quart of vinegar, ½ oz. of black pepper, ½ oz. of Jamaica pepper, ½ oz. of ginger. Mode. —Boil the eggs for 12 minutes, then dip them into cold water, and take off the shells. Put the vinegar, with the pepper and ginger, into a stewpan, and let it simmer for 10 minutes. Now place the eggs in a jar, pour over them the vinegar, &c., boiling hot, and, when cold, tie them down with bladder to exclude the air. This pickle will be ready for use in a month. Average cost
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EGGS AU PLAT, or AU MIROIR, served on the Dish in which they are Cooked.
EGGS AU PLAT, or AU MIROIR, served on the Dish in which they are Cooked.
Ingredients. —4 eggs, 1 oz. of butter, pepper and salt to taste. Mode. —Butter a dish rather thickly with good fresh butter; melt it, break the eggs into it the same as for poaching, sprinkle them with white pepper and fine salt, and put the remainder of the butter, cut into very small pieces, on the top of them. Put the dish on a hot plate, or in the oven, or before the fire, and let it remain until the whites become set, but not hard, when serve immediately, placing the dish they were cooked i
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EGGS, Plovers’.
EGGS, Plovers’.
Plovers’ eggs are usually served boiled hard, and sent to table in a napkin, either hot or cold; they may also be shelled, and served the same as eggs à la Tripe, with a good Béchamel sauce, or brown gravy, poured over them. They are also used for decorating salads, the beautiful colour of the white being generally so much admired....
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EGGS, Poached.
EGGS, Poached.
Ingredients. —Eggs, water. To every pint of water allow 1 tablespoonful of vinegar. Mode. —Eggs for poaching should be perfectly fresh, but not quite new-laid; those that are about 36 hours old are the best for the purpose. If quite new-laid, the white is so milky it is almost impossible to set it; and, on the other hand, if the egg be at all stale, it is equally difficult to poach it nicely. Strain some boiling water into a deep clean frying-pan; break the egg into a cup without damaging the yo
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EGGS, Poached, with Cream.
EGGS, Poached, with Cream.
Ingredients. —1 pint of water, 1 teaspoonful of salt, 4 teaspoonfuls of vinegar, 4 fresh eggs, ½ gill of cream, salt, pepper, and pounded sugar to taste, 1 oz. of butter. Mode. —Put the water, vinegar, and salt into a frying-pan, and break each egg into a separate cup; bring the water, &c., to boil, and slip the eggs gently into it without breaking the yolks. Simmer them from 3 to 4 minutes, but not longer, and, with a slice, lift them out on to a hot dish, and trim the edges. Empty the
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EGGS, Scotch.
EGGS, Scotch.
Ingredients. —6 eggs, 6 tablespoonfuls of forcemeat, hot lard, ½ pint of good brown gravy. Mode. —Boil the eggs for 10 minutes; strip them from the shells, and cover them with forcemeat, or substitute pounded anchovies for the ham. Fry the eggs a nice brown in boiling lard, drain them before the fire from their greasy moisture, dish them, and pour round from ¼ to ½ pint of good brown gravy. To enhance the appearance of the eggs, they may be rolled in beaten egg and sprinkled with bread-crumbs; b
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EGGS, Snow, or Œufs à la Neige (a very pretty Supper Dish).
EGGS, Snow, or Œufs à la Neige (a very pretty Supper Dish).
Ingredients. —4 eggs, ¾ pint of milk, pounded sugar to taste, flavouring of vanilla, lemon-rind, or orange-flower water. Mode. —Put the milk into a saucepan with sufficient sugar to sweeten it nicely, and the rind of ½ lemon. Let this steep by the side of the fire for ½ hour, when take out the peel; separate the whites from the yolks of the eggs, and whisk the former to a perfectly stiff froth, or until there is no liquid remaining; bring the milk to the boiling-point, drop in the snow a tablesp
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EGGS, to keep Fresh for several Weeks.
EGGS, to keep Fresh for several Weeks.
Have ready a large saucepan, capable of holding 3 or 4 quarts, full of boiling water. Put the eggs into a cabbage-net, say 20 at a time, and hold them in the water (which must be kept boiling) for 20 seconds . Proceed in this manner till you have done as many eggs as you wish to preserve; then pack them away in sawdust. We have tried this method of preserving eggs, and can vouch for its excellence. They will be found, at the end of 2 or 3 months, quite good enough for culinary purposes; and alth
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EGGS, à la Tripe.
EGGS, à la Tripe.
Ingredients. —8 eggs, ¾ pint of Béchamel sauce, dessertspoonful of finely-minced parsley. Mode. —Boil the eggs hard; put them into cold water, peel them, take out the yolks whole, and shred the whites. Make ¾ pint of Béchamel sauce; add the parsley, and, when the sauce is quite hot, put the yolks of the eggs into the middle of the dish, and the shred whites round them; pour over the sauce, and garnish with leaves of puff-paste or fried croûtons. There is no necessity for putting the eggs into th
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ELDER WINE.
ELDER WINE.
Ingredients. —To every 3 gallons of water allow 1 peck of elderberries; to every gallon of juice allow 3 lbs. of sugar, ½ oz. of ground ginger, 6 cloves, 1 lb. of good Turkey raisins; ¼ pint of brandy to every gallon of wine. To every 9 gallons of wine, 3 or 4 tablespoonfuls of fresh brewer’s yeast. Mode. —Pour the water, quite boiling, on the elderberries, which should be picked from the stalks, and let these stand covered for 24 hours; then strain the whole through a sieve or bag, breaking the
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ENDIVE.
ENDIVE.
This vegetable, so beautiful in appearance, makes an excellent addition to winter salad, when lettuces and other winter salads are not obtainable. It is usually placed in the centre of the dish, and looks remarkably pretty with slices of beetroot, hard-boiled eggs, and curled celery placed round it, so that the colours contrast nicely. In preparing it, carefully wash and cleanse it free from insects, which are generally found near the heart; remove any decayed or dead leaves, and dry it thorough
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ENDIVE, à la Française.
ENDIVE, à la Française.
Ingredients. —6 heads of endive, 1 pint of broth, 3 oz. of fresh butter; salt, pepper, and grated nutmeg to taste. Mode. —Wash and boil the endive as in the preceding recipe; chop it rather fine, and put into a stewpan with the broth; boil over a brisk fire until the sauce is all reduced; then put in the butter, pepper, salt, and grated nutmeg (the latter must be very sparingly used); mix all well together, bring it to the boiling point, and serve very hot. Time. —10 minutes to boil, 5 minutes t
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ENDIVE, Stewed.
ENDIVE, Stewed.
Ingredients. —6 heads of endive, salt and water, 1 pint of broth, thickening of butter and flour, 1 tablespoonful of lemon-juice, a small lump of sugar. Mode. —Wash and free the endive thoroughly from insects, remove the green part of the leaves, and put it into boiling water, slightly salted. Let it remain for 10 minutes; then take it out, drain it till there is no water remaining, and chop it very fine. Put it into a stewpan with the broth; add a little salt and a lump of sugar, and boil until
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ESPAGNOLE, or Brown Spanish Sauce.
ESPAGNOLE, or Brown Spanish Sauce.
Ingredients. —2 slices of lean ham, 1 lb. of veal, 1½ pint of white stock, 2 or 3 sprigs of parsley, ½ a bay-leaf, 2 or 3 sprigs of savoury herbs, 6 green onions, 3 shalots, 2 cloves, 1 blade of mace, 2 glasses of sherry or Madeira, thickening of butter and flour. Mode. —Cut up the ham and veal into small square pieces, and put them into a stewpan. Moisten these with ½ pint of the stock, and simmer till the bottom of the stewpan is covered with a nicely-coloured glaze, when put in a few more spo
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FEBRUARY—BILLS OF FARE.
FEBRUARY—BILLS OF FARE.
Dinner for 18 persons. Hare Soup, removed by Turbot and Oyster Sauce. Fried Eels. Fried Whitings. Vase of Flowers. Oyster Soup, removed by Crimped Cod à la Maître d’Hôtel. Roast Fowls, garnished with Water-cresses. Braised Capon. Boiled Ham, garnished. Boiled Fowls and White Sauce. Vase of Flowers. Pâté Chaud. Haunch of Mutton. Lobster Patties. Lark Pudding. Filets de Perdrix. Vase of Flowers. Fricasseed Chicken. Meringues. Ducklings, removed by Iced Pudding. Cheesecakes. Orange Jelly. Coffee Cr
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Dinner for 12 persons.
Dinner for 12 persons.
First Course. —Soup à la reine; clear gravy soup; brill and lobster sauce; fried smelts. Entrées. —Lobster rissoles; beef palates; pork cutlets à la soubise; grilled mushrooms. Second Course. —Braised turkey; haunch of mutton; boiled capon and oysters; tongue, garnished with tufts of broccoli; vegetables and salads. Third Course. —Wild ducks; plovers; orange jelly; clear jelly; Charlotte Russe; Nesselrode pudding; gâteau de riz; sea-kale; maids of honour; desert and ices....
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Dinner for 10 persons.
Dinner for 10 persons.
First Course. —Palestine soup; John Dory, with Dutch sauce; red mullet, with sauce Génoise. Entrées. —Sweetbread cutlets, with poivrade sauce; fowl au Béchamel. Second Course. —Roast saddle of mutton; boiled capon and oysters; boiled tongue, garnished with Brussels sprouts. Third Course. —Guinea-fowls; ducklings; pain de rhubarb; orange jelly; strawberry cream; cheesecakes; almond pudding; fig pudding; dessert and ices....
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Dinner for 8 persons.
Dinner for 8 persons.
First Course. —Mock turtle soup; fillets of turbot à la crême; fried filleted soles and anchovy sauce. Entrées. —Larded fillets of rabbits; tendrons de veau with purée of tomatoes. Second Course. —Stewed rump of beef à la Jardinière; roast fowls; boiled ham. Third Course. —Roast pigeons or larks; rhubarb tartlets; meringues; clear jelly; cream; ice pudding; soufflé; dessert and ices....
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Dinners for 6 persons.
Dinners for 6 persons.
First Course. —Rice soup; red mullet, with Génoise sauce; fried smelts. Entrées. —Fowl pudding; sweetbreads. Second Course. —Roast turkey and sausages; boiled leg of pork; pease pudding. Third Course. —Lemon jelly; Charlotte à la vanille; maids of honour; plum-pudding, removed by ice pudding; dessert. First Course. —Spring soup; boiled turbot and lobster sauce. Entrées. —Fricasseed rabbit; oyster patties. Second Course. —Boiled round of beef and marrow-bones; roast fowls, garnished with water-cr
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FEBRUARY, Plain Family Dinners for.
FEBRUARY, Plain Family Dinners for.
Sunday. —1. Ox-tail soup. 2. Roast beef, Yorkshire pudding, broccoli, potatoes. 3. Plum-pudding, apple tart. Cheese. Monday. —1. Fried soles, plain melted butter, and potatoes. 2. Cold roast beef, mashed potatoes. 3. The remains of plum-pudding cut in slices, warmed, and served with sifted sugar sprinkled over it. Cheese. Tuesday. —1. The remains of ox-tail soup from Sunday. 2. Pork cutlets with tomato sauce; hashed beef. 3. Rolled jam pudding. Cheese. Wednesday. —1. Boiled haddock and plain mel
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FEBRUARY, Things in Season.
FEBRUARY, Things in Season.
Fish. —Barbel, brill, carp; cod may be bought, but is not so good as in January; crabs, crayfish, dace, eels, flounders, haddocks, herrings, lampreys, lobsters, mussels, oysters, perch, pike, place, prawns, shrimps, skate, smelts, soles, sprats, sturgeon, tench, thornback, turbot, whiting. Meat. —Beef, house lamb, mutton, pork, veal. Poultry. —Capons, chickens, ducklings, tame and wild pigeons, pullets with eggs, turkeys, wild-fowl, though now not in full season. Game. —Grouse, hares, partridges
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FENNEL SAUCE, for Mackerel.
FENNEL SAUCE, for Mackerel.
Ingredients. —½ pint of melted butter, rather more than 1 tablespoonful of chopped fennel. Mode. —Make the melted butter very smooth, chop the fennel rather small, carefully cleansing it from any grit or dirt, and put it to the butter when this is on the point of boiling. Simmer for a minute or two, and serve in a tureen. Time. —2 minutes. Average cost , 4 d. Sufficient to serve with 5 or 6 mackerel....
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FIG PUDDING.
FIG PUDDING.
Ingredients. —2 lbs. of figs, 1 lb. of suet, ½ lb. of flour, ½ lb. of bread-crumbs, 2 eggs, milk. Mode. —Cut the figs into small pieces, grate the bread finely, and chop the suet very small; mix these well together, add the flour, the eggs, which should be well beaten, and sufficient milk to form the whole into a stiff paste; butter a mould or basin, press the pudding into it very closely, tie it down with a cloth, and boil for 3 hours, or rather longer; turn it out of the mould, and serve with
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FIG PUDDING (Staffordshire Recipe).
FIG PUDDING (Staffordshire Recipe).
Ingredients. —1 lb. of figs, 6 oz. of suet, ¾ lb. of flour, milk. Mode. —Chop the suet finely, mix with it the flour, and make these into a smooth paste with milk; roll it out to the thickness of about ½ inch, cut the figs in small pieces, and strew them over the paste; roll it up, make the ends secure, tie the pudding in a cloth, and boil it from 1½ to 2 hours. Time. —1½ to 2 hours. Average cost , 1 s. 1 d. Sufficient for 5 or 6 persons. Seasonable at any time....
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FIGS, Compôte of Green.
FIGS, Compôte of Green.
Ingredients. —1 pint of syrup, 1½ pint of green figs, the rind of ½ lemon. Mode. —Make a syrup as directed, boiling with it the lemon-rind, and carefully remove all the scum as it rises. Put in the figs, and simmer them very slowly until tender; dish them on a glass dish; reduce the syrup by boiling it quickly for 5 minutes; take out the lemon-peel, pour the syrup over the figs, and the compôte, when cold, will be ready for table. A little port wine, or lemon-juice, added just before the figs ar
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FISH.
FISH.
Fish shortly before they spawn are, in general, best in condition. When the spawning is just over, they are out of season, and unfit for human food. When fish is out of season, it has a transparent, bluish tinge, however much it may be boiled; whenever it is in season, its muscles are firm, and boil white and curdy. As food for invalids, white fish, such as the ling, cod, haddock, coal-fish, and whiting, are the best; flat fish, as soles, skate, turbot, and flounders, are also good. Salmon, mack
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FISH, General Directions for Dressing.
FISH, General Directions for Dressing.
In dressing fish of any kind, the first point to be attended to, is to see that it is perfectly clean. It is a common error to wash it too much, as by doing so the flavour is diminished. If the fish is to be boiled, a little salt and vinegar should be put into the water, to give it firmness, after it is cleaned. Codfish, whiting, and haddock, are none the worse for being a little salted, and kept a day; and, if the weather be not very hot, they will be good for two days. When fish is cheap and p
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FISH, General Directions for Carving.
FISH, General Directions for Carving.
In carving fish, care should be taken to help it in perfect flakes, as, if these are broken, the beauty of the fish is lost. The carver should be acquainted, too, with the choicest parts and morsels; and to give each guest an equal share of these titbits should be his maxim. Steel knives and forks should on no account be used in helping fish, as these are liable to impart to it a very disagreeable flavour. When silver fish-carvers are considered too dear to be bought, good electro-plated ones an
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FISH CAKE.
FISH CAKE.
Ingredients. —The remains of any cold fish, 1 onion, 1 faggot of sweet herbs; salt and pepper to taste, 1 pint of water, equal quantities of bread-crumbs and cold potatoes, ½ teaspoonful of parsley, 1 egg, bread-crumbs. Mode. —Pick the meat from the bones of the fish, which latter put, with the head and fins, into a stewpan with the water; add pepper and salt, the onion and herbs, and stew slowly for gravy about 2 hours; chop the fish fine, and mix it well with bread-crumbs and cold potatoes, ad
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FISH AND OYSTER PIE.
FISH AND OYSTER PIE.
[ Cold Meat Cookery. ] Ingredients. —Any remains of cold fish, such as cod or haddock; 2 dozen oysters, pepper and salt to taste, bread-crumbs sufficient for the quantity of fish; ½ teaspoonful of grated nutmeg, 1 teaspoonful of finely-chopped parsley. Mode. —Clear the fish from the bones, and put a layer of it in a pie-dish, which sprinkle with pepper and salt; then a layer of bread-crumbs, oysters, nutmeg, and chopped parsley. Repeat this till the dish is quite full. You may form a covering ei
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FISH PIE, with Tench and Eels.
FISH PIE, with Tench and Eels.
Ingredients. —2 tench, 2 eels, 2 onions, a faggot of herbs, 4 blades of mace, 3 anchovies, 1 pint of water, pepper and salt to taste, 1 teaspoonful of chopped parsley, the yokes of 6 hard-boiled eggs, puff-paste. Mode. —Clean and bone the tench, skin and bone the eels, and cut them into pieces 2 inches long, and leave the sides of the tench whole. Put the bones into a stewpan with the onions, herbs, mace, anchovies, water, and seasoning, and let them simmer gently for 1 hour. Strain it off, put
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FISH SAUCE.
FISH SAUCE.
Ingredients. —1½ oz. of cayenne, 2 tablespoonfuls of walnut ketchup, 2 tablespoonfuls of soy, a few shreds of garlic and shalot, 1 quart of vinegar. Mode. —Put all the ingredients into a large bottle, and shake well every day for a fortnight. Keep it in small bottles well sealed, and in a few days it will be fit for use. Average cost , for this quantity, 1 s....
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FISH, Scalloped.
FISH, Scalloped.
[ Cold Meat Cookery. ] Ingredients. —Remains of cold fish of any sort, ½ pint of cream, ½ tablespoonful of anchovy sauce, ½ teaspoonful of made mustard, ditto of walnut ketchup, pepper and salt to taste (the above quantities are for ½ lb. of fish when picked): bread-crumbs. Mode. —Put all the ingredients into a stewpan, carefully picking the fish from the bones; set it on the fire, let it remain till nearly hot, occasionally stir the contents, but do not allow it to boil. When done, put the fish
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FISH, Scalloped.
FISH, Scalloped.
[ Cold Meat Cookery. ] Ingredients. —Any cold fish, 1 egg, milk, 1 large blade of pounded mace, 1 tablespoonful of flour, 1 teaspoonful of anchovy sauce, pepper and salt to taste, bread-crumbs, butter. Mode. —Pick the fish carefully from the bones, and moisten with milk and the egg; add the other ingredients, and place in a deep ditch or scallop shells; over with bread-crumbs, butter the top, and brown before the fire; when quite hot, serve. Time. —20 minutes. Average cost , exclusive of the col
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FISH STOCK.
FISH STOCK.
Ingredients. —2 lbs. of beef or veal (these can be omitted), any kind of white fish trimmings of fish which are to be dressed for table, 2 onions, the rind of ½ a lemon, a bunch of sweet herbs, 2 carrots, 2 quarts of water. Mode. —Cut up the fish, and put it, with the other ingredients, into the water. Simmer for 2 hours; skim the liquor carefully, and strain it. When a richer stock is wanted, fry the vegetables and fish before adding the water. Time. —2 hours. Average cost , with meat, 10 d. pe
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FLOUNDERS, Boiled.
FLOUNDERS, Boiled.
Ingredients. —Sufficient water to cover the flounders, salt in the proportion of 6 oz. to each gallon, a little vinegar. Mode. —Put on a kettle with enough water to cover the flounders, lay in the fish, add salt and vinegar in the above proportions, and when it boils, simmer very gently for 5 minutes. They must not boil fast, or they will break. Serve with plain melted butter, or parsley and butter. Time. —After the water boils, 5 minutes. Average cost , 3 d. each. Seasonable from August to Nove
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FLOUNDERS, Fried.
FLOUNDERS, Fried.
Ingredients. —Flounders, egg, and bread-crumbs; boiling lard. Mode. —Cleanse the fish, and, two hours before they are wanted, rub them inside and out with salt, to render them firm; wash and wipe them very dry, dip them into egg, and sprinkle over with bread-crumbs; fry them in boiling lard, dish on a hot napkin, and garnish with crisped parsley. Time. —From 5 to 10 minutes, according to size. Average cost , 3 d. each. Seasonable from August to November. Sufficient , 1 for each person....
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FLOWERS, Almond.
FLOWERS, Almond.
Ingredients. —Puff-paste; to every ½ lb. of paste allow 3 oz. of almonds, sifted sugar, the white of an egg. Mode. —Roll the paste out to the thickness of ¼ inch, and, with a round fluted cutter, stamp out as many pieces as may be required. Work the paste up again, roll it out, and, with a smaller cutter, stamp out some pieces the size of a shilling. Brush the larger pieces over with the white of an egg, and place one of the smaller pieces on each. Blanch and cut the almonds into strips lengthwi
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FLOWERS, to Preserve Cut.
FLOWERS, to Preserve Cut.
A bouquet of freshly-cut flowers may be preserved alive for a long time by placing them in a glass or vase with fresh water, in which a little charcoal has been steeped, or a small piece of camphor dissolved. The vase should be set upon a plate or dish, and covered with a bell-glass, around the edges of which, when it comes in contact with the plate, a little water should be poured to exclude the air....
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FLOWERS, to Revive after Packing.
FLOWERS, to Revive after Packing.
Plunge the stems into boiling water, and, by the time the water is cold, the flowers will have revived. Then cut afresh the ends of the stems, and keep them in fresh cold water....
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FONDUE.
FONDUE.
Ingredients. —4 eggs, the weight of 2 in Parmesan or good Cheshire cheese, the weight of 2 in butter; pepper and salt to taste. Mode. —Separate the yolks from the whites of the eggs; beat the former in a basin, and grate the cheese, or cut it into very thin flakes. Parmesan or Cheshire cheese may be used, whichever is the most convenient, although the former is considered more suitable for this dish; or an equal quantity of each may be used. Break the butter into small pieces, add to it the othe
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FONDUE, Brillat Savarin’s (an excellent Recipe).
FONDUE, Brillat Savarin’s (an excellent Recipe).
Ingredients. —Eggs, cheese, butter, pepper and salt. Mode. —Take the same number of eggs as there are guests; weigh the eggs in the shell, allow a third of their weight in Gruyère cheese, and a piece of butter one-sixth of the weight of the cheese. Break the eggs into a basin, beat them well; add the cheese, which should be grated, and the butter, which should be broken into small pieces. Stir these ingredients together with a wooden spoon; put the mixture into a lined saucepan, place it over th
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FOOD FOR INFANTS, and its Preparation.
FOOD FOR INFANTS, and its Preparation.
The articles generally employed as food for infants consist of arrowroot, bread, flour, baked flour, prepared groats, farinaceous food, biscuit-powder, biscuits, tops-and-bottoms, and semolina, or manna croup, as it is otherwise called, which, like tapioca, is the prepared pith of certain vegetable substances. Of this list the least efficacious, though, perhaps, the most believed in, is arrowroot, which only as a mere agent, for change, and then only for a very short time, should ever be employe
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FORCEMEATS.
FORCEMEATS.
The points which cooks should, in this branch of cookery, more particularly observe, are the thorough chopping of the suet, the complete mincing of the herbs, the careful grating of the bread-crumbs, and the perfect mixing of the whole. These are the three principal ingredients of forcemeats, and they can scarcely be cut too small, as nothing like a lump or fibre should be anywhere perceptible. To conclude, the flavour of no one spice or herb should be permitted to predominate....
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FORCEMEAT BALLS, for Fish Soups.
FORCEMEAT BALLS, for Fish Soups.
Ingredients. —1 middling-sized lobster, ½ an anchovy, 1 head of boiled celery, the yolk of a hard-boiled egg; salt, cayenne, and mace to taste; 4 tablespoonfuls of bread-crumbs, 2 oz. of butter, 2 eggs. Mode. —Pick the meat from the shell of the lobster, and pound it, with the soft parts, in a mortar; add the celery, the yolk of the hard-boiled egg, seasoning, and bread-crumbs. Continue pounding till the whole is nicely amalgamated. Warm the butter till it is in a liquid state; well whisk the eg
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FORCEMEAT, French.
FORCEMEAT, French.
It will be well to state, in the beginning of this recipe, that French forcemeat, or quenelles, consist of the blending of three separate processes; namely, panada, udder, and whatever meat you intend using. Panada. Ingredients. —The crumb of 2 penny rolls, 4 tablespoonfuls of white stock, 1 oz. of butter, 1 slice of ham, 1 bay-leaf, a little minced parsley, 2 shalots, 1 clove, 2 blades of mace, a few mushrooms, butter, the yolks of 2 eggs. Mode. —Soak the crumb of the rolls in milk for about ½
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FORCEMEAT, for Cold Savoury Pies.
FORCEMEAT, for Cold Savoury Pies.
Ingredients. —1 lb. of veal, 1 lb. of fat bacon; salt, cayenne, pepper, and pounded mace to taste; a very little nutmeg, the same of chopped lemon-peel, ½ teaspoonful of chopped parsley, ½ teaspoonful of minced savoury herbs, 1 or 2 eggs. Mode. —Chop the veal and bacon together, and put them into a mortar with the other ingredients mentioned above. Pound well, and bind with 1 or 2 eggs which have been previously beaten and strained. Work the whole well together, and the forcemeat will be ready f
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FORCEMEAT, for Pike, Carp, Haddock, and various Kinds of Fish.
FORCEMEAT, for Pike, Carp, Haddock, and various Kinds of Fish.
Ingredients. —1 oz. of fresh butter, 1 oz. of suet, 1 oz. of fat bacon, 1 small teaspoonful of minced savoury herbs, including parsley; a little onion, when liked, shredded very fine; salt, nutmeg, and cayenne to taste; 4 oz. of bread-crumbs, 1 egg. Mode. —Mix all the ingredients well together, carefully mincing them very finely; beat up the egg, moisten with it, and work the whole very smoothly together. Oysters or anchovies may be added to this forcemeat, and will be found a great improvement.
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FORCEMEAT, for Baked Pike.
FORCEMEAT, for Baked Pike.
Ingredients. —3 oz. of bread-crumbs, 1 teaspoonful of minced savoury herbs, 8 oysters, 2 anchovies (these may be dispensed with), 2 oz. of suet; salt, pepper, and pounded mace to taste; 6 tablespoonfuls of cream or milk, the yolks of 2 eggs. Mode. —Beard and mince the oysters, prepare and mix the other ingredients, and blend the whole thoroughly together. Moisten with the cream and eggs, put all into a stewpan, and stir it over the fire till it thickens, when put it into the fish, which should h
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FORCEMEAT, or QUENELLES, for Turtle Soup. (Soyer’s Recipe.)
FORCEMEAT, or QUENELLES, for Turtle Soup. (Soyer’s Recipe.)
Take a pound and a half of lean veal from the fillet, and cut it in long thin slices; scrape with a knife till nothing but the fibre remains; put it into a mortar, pound it 10 minutes, or until in a purée; pass it through a wire sieve (use the remainder in stock); then take 1 pound of good fresh beef suet, which skin, shred, and chop very fine; put it into a mortar and pound it; then add 6 oz. of panada (that is, bread soaked in milk and boiled till nearly dry) with the suet; pound them well tog
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FORCEMEAT VEAL, or VEAL QUENELLES.
FORCEMEAT VEAL, or VEAL QUENELLES.
Ingredients. —Equal quantities of veal, panada, and calf’s udder, 2 eggs; seasoning to taste of pepper, salt, and pounded mace, or grated nutmeg; a little flour. Mode. —Take the fleshy part of veal, scrape it with a knife, till all the meat is separated from the sinews, and allow about ½ lb. for an entrée. Chop the meat, and pound it in a mortar till reduced to a paste; then roll it into a ball; make another of panada the same size, and another of udder, taking care that these three balls be of
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FORCEMEAT for Veal, Turkeys, Fowls, Hare, &c.
FORCEMEAT for Veal, Turkeys, Fowls, Hare, &c.
Ingredients. —2 oz. of ham or lean bacon, ¼ lb. of suet, the rind of half a lemon, 1 teaspoonful of minced parsley, 1 teaspoonful of minced sweet herbs; salt, cayenne, and pounded mace to taste; 6 oz. of bread-crumbs, 2 eggs. Mode. —Shred the ham or bacon, chop the suet, lemon-peel, and herbs, taking particular care that all be very finely minced; add a seasoning to taste of salt, cayenne, and mace, and blend all thoroughly together with the bread-crumbs, before wetting. Now beat and strain the
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FOWLS, Boiled, à la Béchamel.
FOWLS, Boiled, à la Béchamel.
Ingredients. —A pair of fowls, 1 pint of Béchamel, a few bunches of boiled broccoli or cauliflower. Mode. —Truss and boil the flowers; make a pint of Béchamel sauce; pour some of this over the fowls, and the remainder send to table in a tureen. Garnish the dish with bunches of boiled cauliflowers or broccoli, and serve very hot. The sauce should be made sufficiently thick to adhere to the fowls; that for the tureen should be thinned by adding a spoonful or two of stock. Time. —From ½ to 1 hour,
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FOWLS, Boiled, to Carve.
FOWLS, Boiled, to Carve.
This will not be found a very difficult member of the poultry family to carve, unless, as may happen, a very old farm-yard occupant, useless for egg-laying purposes, has, by some unlucky mischance, been introduced into the kitchen as a “fine young chicken.” Skill, however, and the application of a small amount of strength, combined with a fine keeping of the temper, will even get over that difficulty. Fixing the fork firmly in the breast, let the knife be firmly passed along the line shown from
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FOWL, Boiled, with Oysters. (Excellent.)
FOWL, Boiled, with Oysters. (Excellent.)
Ingredients. —1 young fowl, 3 dozen oysters, the yolks of 2 eggs, ¼ pint of cream. Mode. —Truss a young fowl as for boiling; fill the inside with oysters which have been bearded and washed in their own liquor; secure the ends of the fowl, put it into a jar, and plunge the jar into a saucepan of boiling water. Keep it boiling for 1½ hour, or rather longer; then take the gravy that has flowed from the oysters and fowl, of which there will be a good quantity; stir in the cream and yolks of eggs, ad
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FOWLS, Broiled, and Mushroom Sauce.
FOWLS, Broiled, and Mushroom Sauce.
Ingredients. —A large fowl; seasoning, to taste, of pepper and salt, 2 handfuls of button mushrooms, 1 slice of lean ham, ¾ pint of thickened gravy, 1 teaspoonful of lemon juice, ½ teaspoonful of pounded sugar. Mode. —Cut the fowl into quarters, roast it until three-parts done, and keep it well basted whilst at the fire. Take the fowl up, broil it for a few minutes over a clear fire, and season it with pepper and salt. Have ready some mushroom sauce made in the following manner. Put the mushroom
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FOWL, Boiled, and Rice.
FOWL, Boiled, and Rice.
Ingredients. —1 fowl, mutton broth, 2 onions, 2 small blades of pounded mace, pepper and salt to taste, ¼ pint of rice, parsley and butter. Mode. —Truss the fowl as for boiling, and put it into a stewpan with sufficient clear well-skimmed mutton broth to cover it; add the onion, mace, and a seasoning of pepper and salt; stew very gently for about 1 hour, should the fowl be large, and about ½ hour before it is ready put in the rice, which should be well washed and soaked. When the latter is tende
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FOWLS, to Bone, for Fricassees, Curries, and Pies.
FOWLS, to Bone, for Fricassees, Curries, and Pies.
First carve them entirely into joints, then remove the bones, beginning with the legs and wings, at the head of the largest bone; hold this with the fingers, and work the knife as directed in the recipe above. The remainder of the birds is too easily done to require any instructions....
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FOWL, Croquettes of (an Entrée).
FOWL, Croquettes of (an Entrée).
Ingredients. —3 or 4 shalots, 1 oz. of butter, 1 teaspoonful of flour, white sauce; pepper, salt, and pounded mace to taste; ½ teaspoonful of pounded sugar, the remains of cold roast fowls, the yolks of 2 eggs, egg, and bread-crumbs. Mode. —Mince the fowl, carefully removing all skin and bone, and fry the shalots in the butter; add the minced fowl, dredge in the flour, put in the pepper, salt, mace, pounded sugar, and sufficient white sauce to moisten it; stir to it the yolks of 2 well-beaten eg
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FOWL AND RICE, Croquettes of (an Entrée).
FOWL AND RICE, Croquettes of (an Entrée).
Ingredients. —¼ lb. of rice, 1 quart of stock or broth, 3 oz. of butter, minced fowl, egg, and bread-crumbs. Mode. —Put the rice into the above proportion of cold stock or broth, and let it boil very gently for ½ hour; then add the butter, and simmer it till quite dry and soft. When cold, make it into balls, hollow out the inside, and fill with minced fowl made by recipe. The mince should be rather thick. Cover over with rice, dip the balls into egg, sprinkle them with bread-crumbs, and fry a ni
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FOWL, Curried.
FOWL, Curried.
Ingredients. —1 fowl, 2 oz. of butter, 3 onions sliced, 1 pint of white veal gravy, 1 tablespoonful of curry-powder, 1 tablespoonful of flour, 1 apple, 4 tablespoonfuls of cream, 1 tablespoonful of lemon-juice. Mode. —Put the butter into a stewpan, with the onions sliced, the fowl cut into small joints; and the apple peeled, cored, and minced. Fry of a pale brown, add the stock, and stew gently for 20 minutes; rub down the curry-powder and flour with a little of the gravy, quite smoothly, and st
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FOWL, Fricasseed.
FOWL, Fricasseed.
[ Cold Meat Cookery. ] Ingredients. —The remains of cold roast fowl, 1 strip of lemon-peel, 1 blade of pounded mace, 1 bunch of savoury herbs, 1 onion, pepper and salt to taste, 1 pint of water, 1 teaspoonful of flour, ¼ pint of cream, the yolks of 2 eggs. Mode. —Carve the fowls into nice joints; make gravy of the trimmings and legs, by stewing them with the lemon-peel, mace, herbs, onion, seasoning, and water, until reduced to ½ pint; then strain, and put in the fowl. Warm it through, and thick
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FOWLS, Fried.
FOWLS, Fried.
[ Cold Meat Cookery. ] Ingredients. —The remains of cold roast fowls, vinegar, salt and cayenne to taste, 3 or 4 minced shalots. For the batter,—½ lb. of flour, ½ pint of hot water, 2 oz. of butter, the whites of 2 eggs. Mode. —Cut the fowl into nice joints; steep them for an hour in a little vinegar, with salt, cayenne, and minced shalots. Make the batter by mixing the flour and water smoothly together; melt in it the butter, and add the whites of egg beaten to a froth; take out the pieces of f
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FOWLS, Fried.
FOWLS, Fried.
[ Cold Meat Cookery. ] Ingredients. —The remains of cold roast fowl, vinegar, salt and cayenne to taste, 4 minced shalots, yolk of egg; to every teacupful of bread-crumbs allow 1 blade of pounded mace, ½ teaspoonful of minced lemon-peel, 1 saltspoonful of salt, a few grains of cayenne. Mode. —Steep the pieces of fowl as in the preceding recipe, then dip them into the yolk of an egg or clarified butter; sprinkle over bread-crumbs with which have been mixed salt, mace, cayenne, and lemon-peel in t
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FOWLS, Fried, and French Beans.
FOWLS, Fried, and French Beans.
[ Cold Meat Cookery. ] Ingredients. —The remains of cold roast fowl; the yolk of 1 egg, 2 oz. of butter, 1 blade of pounded mace, ¼ saltspoonful of grated nutmeg, bread-crumbs and chopped parsley. Mode. —Cut the fowl into neat joints, brush them over with the yolk of egg, and sprinkle them with bread-crumbs, with which the parsley , nutmeg , and mace have been well mixed. Fry the fowl in the butter until of a nice brown, and dish the pieces on French beans boiled, and afterwards simmered for a m
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FOWL au Gratin.
FOWL au Gratin.
[ Cold Meat Cookery. ] Ingredients. —The remains of either cold roast or boiled fowl, ½ pint of Béchamel sauce, a dessertspoonful of grated Parmesan cheese, pepper and salt to taste, ¼ saltspoonful of grated nutmeg, ¼ pint of cream, 2 tablespoonfuls of bread-crumbs, fried potatoes. Mode. —Mince the fowl not too finely, and make it hot in the Béchamel sauce, to which the nutmeg, pepper and salt, and cream, have been added. When well mixed, serve the fowl on to a dish, cover it with the bread-crum
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FOWL, Hashed. An Entrée.
FOWL, Hashed. An Entrée.
[ Cold Meat Cookery. ] Ingredients. —The remains of cold roast fowl, 1 pint of water, 1 onion, 2 or 3 small carrots, 1 blade of pounded mace, pepper and salt to taste, 1 small bunch of savoury herbs, thickening of butter and flour, 1½ tablespoonful of mushroom ketchup. Mode. —Cut off the best joints from the fowl, and the remainder make into gravy, by adding to the bones and trimmings a pint of water, an onion sliced and fried of a nice brown, the carrots, mace, seasoning, and herbs. Let these s
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FOWL, Hashed, Indian Fashion (an Entrée).
FOWL, Hashed, Indian Fashion (an Entrée).
[ Cold Meat Cookery. ] Ingredients. —The remains of cold roast fowl, 3 or 4 sliced onions, 1 apple, 2 oz. of butter, pounded mace, pepper and salt to taste, 1 tablespoonful of curry-powder, 2 tablespoonfuls of vinegar, 1 tablespoonful of flour, 1 teaspoonful of pounded sugar, 1 pint of gravy. Mode. —Cut the onions into slices, mince the apple, and fry these in the butter; add pounded mace, pepper, salt, curry-powder, vinegar, flour, and sugar in the above proportions; when the onion is brown, pu
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FOWL, an Indian Dish of (an Entrée).
FOWL, an Indian Dish of (an Entrée).
[ Cold Meat Cookery. ] Ingredients. —The remains of cold roast fowl, 3 or 4 sliced onions, 1 tablespoonful of curry-powder, salt to taste. Mode. —Divide the fowl into joints; slice and fry the onions in a little butter, taking care not to burn them; sprinkle over the fowl a little curry-powder and salt; fry these nicely, pile them high in the centre of the dish, cover with the onion, and serve with a cut lemon on a plate. Care must be taken that the onions are not greasy: they should be quite dr
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FOWL à la Mayonnaise.
FOWL à la Mayonnaise.
Ingredients. —A cold roast fowl, Mayonnaise sauce, 4 or 5 young lettuces, 4 hard-boiled eggs, a few water-cresses, endive. Mode. —Cut the fowl into neat joints, lay them in a deep dish, piling them high in the centre, sauce the fowl with Mayonnaise, and garnish the dish with young lettuces cut in halves, water-cresses, endive, and hard-boiled eggs: these may be sliced in rings, or laid on the dish whole, cutting off at the bottom a piece of the white, to make the egg stand. All kinds of cold mea
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FOWL, Minced (an Entrée).
FOWL, Minced (an Entrée).
[ Cold Meat Cookery. ] Ingredients. —The remains of cold roast fowl, 2 hard-boiled eggs, salt, cayenne, and pounded mace, 1 onion, 1 faggot of savoury herbs, 6 tablespoonfuls of cream, 1 oz. of butter, two teaspoonfuls of flour, ½ teaspoonful of finely-minced lemon-peel, 1 tablespoonful of lemon-juice. Mode. —Cut out from the fowl all the white meat, and mince it finely without any skin or bone; put the bones, skin, and trimmings into a stewpan with an onion, a bunch of savoury herbs, a blade of
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FOWL, Minced, à la Béchamel.
FOWL, Minced, à la Béchamel.
[ Cold Meat Cookery. ] Ingredients. —The remains of cold roast fowl, 6 tablespoonfuls of Béchamel sauce, 6 tablespoonfuls of white stock, the white of 1 egg, bread-crumbs, clarified butter. Mode. —Take the remains of roast fowls, mince the white meat very small, and put it into a stewpan with the Béchamel and stock; stir it well over the fire, and just let it boil up. Pour the mince into a dish, beat up the white of egg, spread it over, and strew on it a few grated bread-crumbs; pour a very litt
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FOWL, Ragoût of.
FOWL, Ragoût of.
[ Cold Meat Cookery. ] Ingredients. —The remains of cold roast fowls, 3 shalots, 2 blades of mace, a faggot of savoury herbs, 2 or 3 slices of lean ham, 1 pint of stock or water, pepper and salt to taste, 1 onion, 1 dessertspoonful of flour, 1 tablespoonful of lemon-juice, ½ teaspoonful of pounded sugar, 1 oz. of butter. Mode. —Cut the fowls up into neat pieces, the same as for a fricassee; put the trimmings into a stewpan with the shalots, mace, herbs, ham, onion, and stock (water may be substi
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FOWLS, Roast.
FOWLS, Roast.
Ingredients. —A pair of fowls, a little flour. Mode. —Fowls, to be tender, should be killed a couple of days before they are dressed; when the feathers come out easily; then let them be picked and cooked. In drawing them be careful not to break the gall-bag, as, wherever it touches, it would impart a very bitter taste; the liver and gizzard should also be preserved. Truss them in the following manner:—After having carefully picked them, cut off the head, and skewer the skin of the neck down over
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FOWL, Roast, to Carve.
FOWL, Roast, to Carve.
A roast fowl is carved in the same manner as a boiled fowl, viz., by cutting along the line from 1 to 2, and then round the leg between it and the wing. The markings and detached pieces, as shown in the engravings under the heading of “Boiled Fowl,” supersede the necessity of our lengthily again describing the operation. It may be added, that the liver, being considered a delicacy, should be divided, and one half served with each wing. In the case of a fowl being stuffed, it will be proper to gi
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FOWL, Roast, Stuffed.
FOWL, Roast, Stuffed.
Ingredients. —A large fowl, forcemeat, a little flour. Mode. —Select a large plump fowl, fill the breast with forcemeat, truss it firmly, the same as for a plain roast fowl, dredge it with flour, and put it down to a bright fire. Roast it for nearly or quite an hour, should it be very large; remove the skewers, and serve with a good brown gravy and a tureen of bread sauce. Time. —Large fowl, nearly or quite 1 hour. Average cost , in full season, 2 s. 6 d. each. Sufficient for 4 or 5 persons. Sea
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FOWL SAUTE with Peas (an Entrée).
FOWL SAUTE with Peas (an Entrée).
[ Cold Meat Cookery. ] Ingredients. —The remains of cold roast fowl, 2 oz. of butter, pepper, salt, and pounded mace to taste, 1 dessertspoonful of flour, ½ pint of weak stock, 1 pint of green peas, 1 teaspoonful of pounded sugar. Mode. —Cut the fowl into nice pieces; put the butter into a stewpan; sautez or fry the fowl a nice brown colour, previously sprinkling it with pepper, salt, and pounded mace. Dredge in the flour, shake the ingredients well round, then add the stock and peas, and stew t
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FOWL SCOLLOPS.
FOWL SCOLLOPS.
[ Cold Meat Cookery. ] Ingredients. —The remains of cold roast or boiled fowl, ½ pint of Béchamel, or white sauce. Mode. —Strip off the skin from the fowl; cut the meat into thin slices, and warm them in about ½ pint, or rather more, of Béchamel, or white sauce. When quite hot, serve, and garnish the dish with rolled ham or bacon toasted. Time. —1 minute to simmer the slices of fowl. Seasonable at any time....
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FRENCH TERMS used in modern Household Cookery, explained.
FRENCH TERMS used in modern Household Cookery, explained.
Aspic. —A savoury jelly, used as an exterior moulding for cold game, poultry, fish, &c. This, being of a transparent nature, allows the article which it covers to be seen through it. This may also be used for decorating or garnishing. Assiette (plate).— Assiettes are the small entrées and hors-d’œuvres , the quantity of which does not exceed what a plate will hold. At dessert, fruits, cheese, chestnuts, biscuits, &c., if served upon a plate, are termed assiettes .— Assiette volan
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FRITTERS, Indian.
FRITTERS, Indian.
Ingredients. —3 tablespoonfuls of flour, boiling water, the yolks of 4 eggs, the whites of 2, hot lard or clarified dripping, jam. Mode. —Put the flour into a basin, and pour over it sufficient boiling water to make it into a stiff paste, taking care to stir and beat it well, to prevent it getting lumpy. Leave it a little time to cool, and then break into it ( without beating them at first ) the yolks of 4 eggs and the whites of 2, and stir and beat all well together. Have ready some boiling lar
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FRITTERS, Plain.
FRITTERS, Plain.
Ingredients. —3 oz. of flour, 3 eggs, 1/3 pint of milk. Mode. —Mix the flour to a smooth batter with a small quantity of the milk; stir in the eggs, which should be well whisked, and then the remainder of the milk; beat the whole to a perfectly smooth batter, and should it be found not quite thin enough, add two or three tablespoonfuls more milk. Have ready a frying-pan, with plenty of boiling lard in it; drop in rather more than a tablespoonful at a time of the batter and fry the fritters a nic
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FRUIT, to Bottle Fresh. (Very useful in Winter.)
FRUIT, to Bottle Fresh. (Very useful in Winter.)
Ingredients. —Fresh fruits, such as currants, raspberries, cherries, gooseberries, plums of all kinds, damsons, &c.; wide-mouthed glass bottles, new corks to fit them tightly. Mode. —Let the fruit be full grown, but not too ripe, and gathered in dry weather. Pick it off the stalks without bruising or breaking the skin, and reject any that is at all blemished: if gathered in the damp, or if the skins are cut at all, the fruit will mould. Have ready some perfectly dry glass bottles, and so
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FRUIT, to Bottle Fresh.
FRUIT, to Bottle Fresh.
Ingredients. —Any kind of fresh fruit, such as currants, cherries, gooseberries, all kinds of plums, &c.; wide-mouthed glass bottles, new corks to fit them tightly. Mode. —the fruit must be full-grown, not too ripe, and gathered on a fine day. Let it be carefully picked and put into the bottles, which must be clean and perfectly dry. Tie over the tops of the bottles pieces of bladder; stand the bottles in a large pot, copper, or boiler, with cold water to reach to their necks; kindle a f
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FRUIT, to Bottle Fresh, with Sugar. (Very useful in Winter.)
FRUIT, to Bottle Fresh, with Sugar. (Very useful in Winter.)
Ingredients. —Any kind of fresh fruit; to each quart bottle allow ¼ lb. of pounded sugar. Mode. —Let the fruit be gathered in dry weather. Pick it carefully, and drop it into clean and very dry quart glass bottles, sprinkling over it the above proportion of pounded sugar to each quart. Put the corks in the bottles, and place them in a copper of cold water up to their necks, with small hay-wisps round them, to prevent the bottles from knocking together. Light the fire under, bring the water gradu
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FRUIT TURNOVERS (suitable for Pic-Nics).
FRUIT TURNOVERS (suitable for Pic-Nics).
Ingredients. —Puff-paste, any kind of fruit, sugar to taste. Mode. —Make some puff-paste by recipe; roll it out to the thickness of about ¼ inch, and cut it out in pieces of a circular form; pile the fruit on half of the paste, sprinkle over some sugar, wet the edges and turn the paste over. Press the edges together, ornament them, and brush the turnovers over with the white of an egg; sprinkle over sifted sugar, and bake on tins, in a brisk oven, for about 20 minutes. Instead of putting the fru
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GAME, Hashed.
GAME, Hashed.
[ Cold Meat Cookery. ] Ingredients. —The remains of cold game, 1 onion stuck with 3 cloves, a few whole peppers, a strip of lemon-peel, salt to taste, thickening of butter and flour, 1 glass of port wine, 1 tablespoonful of lemon-juice, 1 tablespoonful of ketchup, 1 pint of water or weak stock. Mode. —Cut the remains of cold game into joints, reserve the best pieces, and the inferior ones and trimmings put into a stewpan with the onion, pepper, lemon-peel, salt, and water or weak stock; stew the
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GERMAN PUFFS.
GERMAN PUFFS.
Ingredients. —2 oz. of flour, 2 eggs, ½ pint of new milk, 2 oz. of melted butter, little salt and nutmeg. Mode. —Let the 2 eggs be well beaten, then mix all the ingredients well together, and heat them up just before they are put into little cups half full for baking. Bake for ¼ hour in a hot oven till the puffs are of a nice brown; turn out on a flat dish, rub a little butter over each puff, and dust on it powdered sugar. Time. —¼ hour. Average cost , 6 d. Seasonable at any time....
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GHERKINS, Pickled.
GHERKINS, Pickled.
Ingredients. —Salt and water, 1 oz. of bruised ginger ½ oz. of whole black pepper, ¼ oz. of whole allspice, 4 cloves, 2 blades of mace, a little horseradish. This proportion of pepper, spices, &c., for 1 quart of vinegar. Mode. —Let the gherkins remain in salt and water for 3 or 4 days, when take them out, wipe perfectly dry, and put them into a stone jar. Boil sufficient vinegar to cover them, with spices and pepper, &c., in the above proportion, for 10 minutes; pour it, quite b
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GIBLET PIE.
GIBLET PIE.
Ingredients. —A set of duck or goose giblets, 1 lb. of rump-steak, 1 onion, ½ teaspoonful of whole black pepper, a bunch of savoury herbs, plain crust. Mode. —Clean, and put the giblets into a stewpan with an onion, whole pepper, and a bunch of savoury herbs; add rather more than a pint of water, and simmer gently for about 1½ hour. Take them out, let them cool, and cut them into pieces; line the bottom of a pie-dish with a few pieces of rump-steak; add a layer of giblets and a few more pieces o
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GIBLET SOUP.
GIBLET SOUP.
Ingredients. —3 sets of goose or duck giblets, 2 lbs. of shin of beef, a few bones, 1 ox-tail, 2 mutton-shanks, 2 large onions, 2 carrots, 1 large faggot of herbs, salt and pepper to taste, ¼ pint of cream, 1 oz. of butter mixed with a dessertspoonful of flour, 3 quarts of water. Mode. —Scald the giblets, cut the gizzards in 8 pieces, and put them in a stewpan with the beef, bones, ox-tail, mutton-shanks, onions, herbs, pepper, and salt; add the 3 quarts of water, and simmer till the giblets are
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GINGER, Apple. (A Dessert Dish.)
GINGER, Apple. (A Dessert Dish.)
Ingredients. —2 lbs. of any kind of hard apples, 2 lbs. of loaf sugar, 1½ pint of water, 1 oz. of tincture of ginger. Mode. —Boil the sugar and water until they form a rich syrup, adding the ginger when it boils up. Pare, core, and cut the apples into pieces; dip them in cold water to preserve the colour, and boil them in the syrup until transparent; but be careful not to let them break. Put the pieces of apple into jars, pour over the syrup, and carefully exclude the air, by well covering them.
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GINGER-BEER.
GINGER-BEER.
Ingredients. —2½ lbs. of loaf sugar, 1½ oz. of bruised ginger, 1 oz. of cream of tartar, the rind and juice of 2 lemons, 3 gallons of boiling water, two large tablespoonfuls of thick and fresh brewer’s yeast. Mode. —Peel the lemons, squeeze the juice, strain it, and put the peel and juice into a large earthen pan, with the bruised ginger, cream of tartar, and loaf sugar. Put over these ingredients 3 gallons of boiling water; let it stand until just warm, when add the yeast, which should be thick
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GINGER CREAM.
GINGER CREAM.
Ingredients. —The yolks of 4 eggs, 1 pint of cream, 3 oz. of preserved ginger, 2 dessertspoonfuls of syrup, sifted sugar to taste, 1 oz. of isinglass. Mode. —Slice the ginger finely; put it into a basin with the syrup, the well-beaten yolks of eggs, and the cream; mix these ingredients well together, and stir them over the fire for about 10 minutes, or until the mixture thickens; then take it off the fire, whisk till nearly cold, sweeten to taste, add the isinglass, which should be melted and st
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GINGER, Preserved,
GINGER, Preserved,
Comes from the West Indies. It is made by scalding the roots when they are green and full of sap, then peeling them in cold water and putting them into jars, with a rich syrup; in which state we receive them. It should be chosen of a deep yellow colour, with a little transparency. What is dark-coloured, fibrous, and stringy, is not good. Ginger roots, fit for preserving and in size equal to West Indian, have been produced in the Royal Agricultural Garden in Edinburgh....
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GINGER PUDDING.
GINGER PUDDING.
Ingredients. —½ lb. of flour, ¼ lb. of suet, ¼ lb. of moist sugar, 2 large teaspoonfuls of grated ginger. Mode. —Shred the suet very fine, mix it with the flour, sugar, and ginger; stir all well together; butter a basin, and put the mixture in dry; tie a cloth over, and boil for 3 hours. Time. —3 hours. Average cost , 6 d. Sufficient for 5 or 6 persons. Seasonable at any time....
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GINGER WINE.
GINGER WINE.
Ingredients. —To 9 gallons of water allow 27 lbs. of loaf sugar, 9 lemons, 12 oz. of bruised ginger, 3 tablespoonfuls of yeast, 2 lbs. of raisins stoned and chopped, 1 pint of brandy. Mode. —Boil together for 1 hour in a copper (let it previously be well scoured and beautifully clean) the water, sugar, lemon-rinds , and bruised ginger; remove every particle of scum as it rises, and when the liquor is sufficiently boiled, put it into a large tub or pan, as it must not remain in the copper. When n
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GINGERBREAD, Thick.
GINGERBREAD, Thick.
Ingredients. —1 lb. of treacle, ¼ lb. of butter, ¼ lb. of coarse brown sugar, 1½ lb. of flour, 1 oz. of ginger, ½ oz. of ground allspice, 1 teaspoonful of carbonate of soda, ¼ pint of warm milk, 3 eggs. Mode. —Put the flour into a basin, with the sugar, ginger, and allspice; mix these together; warm the butter, and add it, with the treacle, to the other ingredients. Stir well; make the milk just warm, dissolve the carbonate of soda in it, and mix the whole into a nice smooth dough with the eggs,
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GINGERBREAD, White.
GINGERBREAD, White.
Ingredients. —1 lb. of flour, ½ lb. of butter, ½ lb. of loaf sugar, the rind of 1 lemon, 1 oz. of ground ginger, 1 nutmeg grated, ½ teaspoonful of carbonate of soda, 1 gill of milk. Mode. —Rub the butter into the flour; add the sugar, which should be finely pounded and sifted, and the minced lemon-rind, ginger, and nutmeg. Mix these well together; make the milk just warm, stir in the soda, and work the whole into a nice smooth paste; roll it out, cut it into cakes, and bake in a moderate oven fr
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GINGERBREAD-NUTS, Rich Sweetmeats.
GINGERBREAD-NUTS, Rich Sweetmeats.
Ingredients. —1 lb. of treacle, ¼ lb. of clarified butter, 1 lb. of coarse brown sugar, 2 oz. of ground ginger, 1 oz. of candied orange-peel, 1 oz. of candied angelica, ½ oz. of candied lemon-peel, ½ oz. of coriander seeds, ½ oz. of caraway seeds, 1 egg; flour. Mode. —Put the treacle into a basin, and pour over it the butter, melted so as not to oil, the sugar, and ginger. Stir these ingredients well together, and whilst mixing, add the candied peel, which should be cut into very small pieces, b
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GINGERBREAD-NUTS, Sunderland. (An Excellent Recipe.)
GINGERBREAD-NUTS, Sunderland. (An Excellent Recipe.)
Ingredients. —1¾ lb. of treacle, 1 lb. of moist sugar, 1 lb. of butter, 2¾ lbs. of flour, 1½ oz. of ground ginger, 1½ oz. of allspice, 1½ oz. of coriander-seeds. Mode. —Let the allspice, coriander-seeds, and ginger be freshly ground; put them into a basin, with the flour and sugar, and mix these ingredients well together; warm the treacle and butter together; then with a spoon work it into the flour, &c. until the whole forms a nice smooth paste. Drop the mixture from the spoon on a piec
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GLAZE for covering Cold Hams, Tongues, &c.
GLAZE for covering Cold Hams, Tongues, &c.
Ingredients. —Stock, doubling the quantity of meat in the recipes. Mode. —We may remark at the outset, that unless glaze is wanted in very large quantities, it is seldom made expressly. Either of the stocks, boiled down and reduced very considerably, will be found to produce a very good glaze. Put the stock into a stewpan, over a nice clear fire; let it boil till it becomes somewhat stiff, when keep stirring, to prevent its burning. The moment it is sufficiently reduced, and come to a glaze, tur
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GLAZE-KETTLE.
GLAZE-KETTLE.
This is a kettle used for keeping the strong stock boiled down to a jelly, which is known by the name of glaze. It is composed of two tin vessels, as shown in the cut, one of which, the upper,—containing the glaze, is inserted into one of larger diameter, and containing boiling water....
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GLAZE, to, Cold Joints, &c.
GLAZE, to, Cold Joints, &c.
Melt the glaze by placing the vessel which contains it, into the bain marie or saucepan of boiling water; brush it over the meat with a paste-brush, and if in places it is not quite covered, repeat the operation. The glaze should not be too dark a colour....
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GOLDEN PUDDING.
GOLDEN PUDDING.
Ingredients. —¼ lb. of bread-crumbs, ¼ lb. of suet, ¼ lb. of marmalade, ¼ lb. of sugar, 4 eggs. Mode. —Put the bread-crumbs into a basin; mix with them the suet, which should be finely minced, the marmalade, and the sugar; stir all these ingredients well together, beat the eggs to a froth, moisten the pudding with these, and when well mixed put it into a mould or buttered basin; tie down with a floured cloth, and boil for 2 hours. When turned out, strew a little fine-sifted sugar over the top, a
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GOOSE, Green.
GOOSE, Green.
Ingredients. —Goose, 3 oz. of butter, pepper and salt to taste. Mode. —Geese are called green till they are about four months old, and should not be stuffed. After it has been singed and trussed, put into the body a seasoning of pepper and salt, and the butter to moisten it inside. Roast before a clear fire for about ¾ hour, froth and brown it nicely, and serve with a brown gravy, and, when liked, gooseberry-sauce. This dish should be garnished with water-cresses. Time. —About ¾ hour. Average co
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GOOSE, Hashed.
GOOSE, Hashed.
[ Cold Meat Cookery. ] Ingredients. —The remains of cold roast goose, 2 onions, 2 oz. of butter, 1 pint of boiling water, 1 dessertspoonful of flour, pepper and salt to taste, 1 tablespoonful of port wine, 2 tablespoonfuls of mushroom ketchup. Mode. —Cut up the goose into pieces of the size required; the inferior joints, trimmings, &c., put into a stewpan to make the gravy; slice and fry the onions in the butter of a very pale brown; add these to the trimmings, and pour over about a pint
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GOOSE, Roast.
GOOSE, Roast.
Ingredients. —Goose, 4 large onions, 10 sage-leaves, ¼ lb. of bread-crumbs, 1½ oz. of butter, salt and pepper to taste, 1 egg. Choosing and Trussing. —Select a goose with a clean white skin, plump breast, and yellow feet: if these latter are red, the bird is old. Should the weather permit, let it hang for a few days; by so doing the flavour will be very much improved. Pluck, singe, draw, and carefully wash and wipe the goose; cut off the neck close to the back, leaving the skin long enough to tu
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GOOSE, Roast, to Carve.
GOOSE, Roast, to Carve.
It would not be fair to say that this dish bodes a great deal of happiness to an inexperienced carver, especially if there is a large party to serve, and the slices off the breast should not suffice to satisfy the desires and cravings of many wholesome appetites, produced, may be, by the various sports in vogue at Michaelmas and Christmas. The beginning of the task, however, is not in any way difficult. Evenly-cut slices, not too thick or too thin, should be carved from the breast in the directi
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GOOSE STUFFING, Soyer’s Recipe for.
GOOSE STUFFING, Soyer’s Recipe for.
Take 4 apples peeled and cored, 4 onions, 4 leaves of sage, and 4 leaves of lemon thyme not broken, and boil them in a stewpan with sufficient water to cover them; when done, pulp them through a sieve, removing the sage and thyme; then add sufficient pulp of mealy potatoes to cause it to be sufficiently dry without sticking to the hand; add pepper and salt, and stuff the bird....
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GOOSEBERRIES, Compôte of.
GOOSEBERRIES, Compôte of.
Ingredients. —Syrup; to 1 pint of syrup allow nearly a quart of gooseberries. Mode. —Top and tail the gooseberries, which should not be very ripe, and pour over them some boiling water; then take them out and plunge them into cold water with which has been mixed a tablespoonful of vinegar, which will assist to keep the fruit a good colour. Make a pint of syrup, and when it boils drain the gooseberries and put them in; simmer them gently until the fruit is nicely pulped and tender without being b
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GOOSEBERRY CHIPS. (Useful for Dessert.)
GOOSEBERRY CHIPS. (Useful for Dessert.)
Ingredients. —Gooseberries unripe and green, but quite full-grown; sifted loaf sugar. Mode. —Put the gooseberries, when cleaned of tops and tails, into jars, and boil them in a copper till quite soft. To every lb. of pulp put ½ lb. of loaf sugar sifted: the sugar must be stirred in very gently. Then pour out the sweetened pulp on flat dishes, about ⅛ inch thick, which must be set in the sun to dry. When sufficiently dried in the sun, the pulp may be cut into strips, and twisted into any fanciful
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GOOSEBERRY FOOL.
GOOSEBERRY FOOL.
Ingredients. —Green gooseberries; to every pint of pulp add 1 pint of milk, or ½ pint of cream and ½ pint of milk; sugar to taste. Mode. —Cut the tops and tails off the gooseberries, put them into a jar with 2 tablespoonfuls of water and a little good moist sugar; set this jar in a saucepan of boiling water, and let it boil until the fruit is soft enough to mash. When done enough, beat it to a pulp, work this pulp through a colander, and stir to every pint the above proportion of milk, or equal
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GOOSEBERRY JAM.
GOOSEBERRY JAM.
Ingredients. —To every lb. of fruit allow ¾ lb. of loaf sugar; currant-juice. Mode. —Select red hairy gooseberries; have them gathered in dry weather, when quite ripe, without being too soft. Weigh them; with a pair of scissors cut off the tops and tails, and to every 6 lbs. of fruit have ready ½ pint of red-currant juice, drawn as for jelly. Put the gooseberries and currant-juice into a preserving-pan, let them boil tolerably quickly, keeping them well stirred; when they begin to break, add to
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GOOSEBERRY JAM.
GOOSEBERRY JAM.
Ingredients. —To every 8 lbs. of red, rough, ripe gooseberries allow 1 quart of red-currant juice, 5 lbs. of loaf sugar. Mode. —Have the fruit gathered in dry weather, and cut off the tops and tails. Prepare 1 quart of red-currant juice, the same as for red-currant jelly; put it into a preserving-pan with the sugar, and keep stirring until the latter is dissolved. Keep it boiling for about 5 minutes; skim well; then put in the gooseberries, and let them boil from ½ to ¾ hour; then turn the whole
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GOOSEBERRY JAM, White or Green.
GOOSEBERRY JAM, White or Green.
Ingredients. —Equal weight of fruit and sugar. Mode. —Select the gooseberries not very ripe, either white or green, and top and tail them. Boil the sugar with water (allowing ½ pint to every lb.) for about ¼ hour, carefully removing the scum as it rises; then put in the gooseberries, and simmer gently till clear and firm: try a little of the jam on a plate; if it jellies when cold, it is done, and should then be poured into pots. When cold, cover with oiled paper, and tissue-paper brushed over o
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GOOSEBERRY JELLY.
GOOSEBERRY JELLY.
Ingredients. —Gooseberries; to every pint of juice allow ¾ lb. of loaf sugar. Mode. —Put the gooseberries, after cutting off the tops and tails, into a preserving-pan, and stir them over the fire until they are quite soft; then strain them through a sieve, and to every pint of juice allow ¾ lb. of sugar. Boil the juice and sugar together for nearly ¾ hour, stirring and skimming all the time; and if the jelly appears firm when a little of it is poured on to a plate, it is done, and should then be
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GOOSEBERRY PUDDING, Baked.
GOOSEBERRY PUDDING, Baked.
Ingredients. —Gooseberries, 3 eggs, 1½ oz. of butter, ½ pint of bread-crumbs, sugar to taste. Mode. —Put the gooseberries into a jar, previously cutting off the tops and tails; place this jar in boiling water, and let it boil until the gooseberries are soft enough to pulp; then beat them through a coarse sieve, and to every pint of pulp add 3 well-whisked eggs, 1½ oz. of butter, ½ pint of bread-crumbs, and sugar to taste; beat the mixture well, put a border of puff-paste round the edge of a pie-
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GOOSEBERRY PUDDING, Boiled.
GOOSEBERRY PUDDING, Boiled.
Ingredients. —¾ lb. of suet crust, 1½ pint of green gooseberries, ¼ lb. of moist sugar. Mode. —Line a pudding-basin with suet crust rolled out to about ½ inch in thickness, and, with a pair of scissors, cut off the tops and tails of the gooseberries; fill the basin with the fruit, put in the sugar, and cover with crust. Pinch the edges of the pudding together, tie over it a floured cloth, put it into boiling water, and boil from 2½ to 3 hours; turn it out of the basin, and serve with a jug of cr
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GOOSEBERRY SAUCE for Boiled Mackerel.
GOOSEBERRY SAUCE for Boiled Mackerel.
Ingredients. —1 pint of green gooseberries, 3 tablespoonfuls of Béchamel (veal gravy may be substituted for this), 2 oz. of fresh butter; seasoning to taste of salt, pepper, and grated nutmeg. Mode. —Boil the gooseberries in water until quite tender; strain them, and rub them through a sieve. Put into a saucepan the Béchamel or gravy, with the butter and seasoning; add the pulp from the gooseberries, mix all well together, and heat gradually through. A little pounded sugar added to this sauce is
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GOOSEBERRY TART.
GOOSEBERRY TART.
Ingredients. —1½ pint of gooseberries, ½ lb. of short crust, ¼ lb. of moist sugar. Mode. —With a pair of scissors cut off the tops and tails of the gooseberries; put them into a deep pie-dish, pile the fruit high in the centre, and put in the sugar; line the edge of the dish with short crust, put on the cover, and ornament the edges of the tart; bake in a good oven for about ¾ hour, and before being sent to table, strew over it some fine-sifted sugar. A jug of cream, or a dish of boiled or baked
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GOOSEBERRY TRIFLE.
GOOSEBERRY TRIFLE.
Ingredients. —1 quart of gooseberries, sugar to taste, 1 pint of custard, a plateful of whipped cream. Mode. —Put the gooseberries into a jar, with sufficient moist sugar to sweeten them, and boil them until reduced to a pulp. Put this pulp at the bottom of a trifle-dish; pour over it a pint of custard made by recipe, and, when cold, cover with whipped cream. The cream should be whipped the day before it is wanted for table, as it will then be so much firmer and more solid; but it should not be
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GOOSEBERRY VINEGAR. (An Excellent Recipe.)
GOOSEBERRY VINEGAR. (An Excellent Recipe.)
Ingredients. —2 pecks of crystal gooseberries, 6 gallons of water, 12 lbs. of foots sugar of the coarsest brown quality. Mode. —Mash the gooseberries (which should be quite ripe) in a tub with a mallet; put to them the water nearly milk-warm; let this stand 24 hours; then strain it through a sieve, and put the sugar to it; mix it well, and tun it. These proportions are for a 9-gallon cask; and if it be not quite full, more water must be added. Let the mixture be stirred from the bottom of the ca
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GOOSEBERRY WINE, Effervescing.
GOOSEBERRY WINE, Effervescing.
Ingredients. —To every gallon of water allow 6 lbs. of green gooseberries, 3 lbs. of lump sugar. Mode. —This wine should be prepared from unripe gooseberries, in order to avoid the flavour which the fruit would give to the wine when in a mature state. Its briskness depends more upon the time of bottling than upon the unripe state of the fruit, for effervescing wine can be made from fruit that is ripe as well as that which is unripe. The fruit should be selected when it has nearly attained its fu
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GRAVIES, General Stock for
GRAVIES, General Stock for
By the addition of various store sauces, thickening and flavouring, good stock may be converted into good gravies. It should be borne in mind, however, that the goodness and strength of spices, wines, flavourings, &c., evaporate, and that they lose a great deal of their fragrance if added to the gravy a long time before they are wanted. If this point is attended to, a saving of one half the quantity of these ingredients will be effected, as, with long boiling, the flavour almost entirely
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GRAVY, a Good Beef, for Poultry, Game, &c.
GRAVY, a Good Beef, for Poultry, Game, &c.
Ingredients. —½ lb. of lean beef, ½ pint of cold water, 1 shalot or small onion, ½ a teaspoonful of salt, a little pepper, 1 tablespoonful of Harvey’s sauce or mushroom ketchup, ½ a teaspoonful of arrowroot. Mode. —Cut up the beef into small pieces, and put it, with the water, into a stewpan. Add the shalot and seasoning, and simmer gently for 3 hours, taking care that it does not boil fast. A short time before it is required, take the arrowroot, and having mixed it with a little cold water, pou
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GRAVY, Beef, a Quickly Made.
GRAVY, Beef, a Quickly Made.
Ingredients. —½ lb. of shin of beef, ½ onion, ¼ carrot, 2 or 3 sprigs of parsley and savoury herbs, a piece of butter about the size of a walnut; cayenne and mace to taste, ¾ pint of water. Mode. —Cut up the meat into very small pieces, slice the onion and carrot, and put them into a small saucepan with the butter. Keep stirring over a sharp fire until they have taken a little colour, when add the water and the remaining ingredients. Simmer for ½ hour, skim well, strain, and flavour, when it wil
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GRAVY, Brown.
GRAVY, Brown.
Ingredients. —2 oz. of butter, 2 large onions, 2 lbs. of shin of beef, 2 small slices of lean bacon (if at hand), salt and whole pepper to taste, 3 cloves, 2 quarts of water. For thickening, 2 oz. of butter, 3 oz. of flour. Mode. —Put the butter into a stewpan; set this on the fire, throw in the onions cut in rings, and fry them a light brown; then add the beef and bacon, which should be cut into small square pieces; season, and pour in a teacupful of water; let it boil for about ten minutes, or
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GRAVY, Brown, without Meat.
GRAVY, Brown, without Meat.
Ingredients. —2 large onions, 1 large carrot, 2 oz. of butter, 3 pints of boiling water, 1 bunch of savoury herbs, a wineglassful of good beer; salt and pepper to taste. Mode. —Slice, flour, and fry the onions and carrots in the butter until of a nice light-brown colour, then add the boiling water and the remaining ingredients; let the whole stew gently for about an hour, then strain, and when cold, skim off all the fat. Thicken it, and, if thought necessary, add a few drops of colouring. Time.
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GRAVY, Cheap, for Minced Veal
GRAVY, Cheap, for Minced Veal
Ingredients. —Bones and trimmings of cold roast or boiled veal, 1½ pint of water, 1 onion, ¼ teaspoonful of minced lemon-peel, ¼ teaspoonful of salt, 1 blade of pounded mace, the juice of ¼ lemon; thickening of butter and flour. Mode. —Put all the ingredients into a stewpan, except the thickening and lemon-juice, and let them simmer very gently for rather more than 1 hour, or until the liquor is reduced to a pint, when strain through a hair sieve. Add a thickening of butter and flour, and the le
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GRAVY, Cheap, for Hashes, &c.
GRAVY, Cheap, for Hashes, &c.
Ingredients. —Bones and trimmings of the cooked joint intended for hashing, ¼ teaspoonful of salt, ¼ teaspoonful of whole pepper, ¼ teaspoonful of whole allspice, a small faggot of savoury herbs, ½ head of celery, 1 onion, 1 oz. of butter, thickening, sufficient boiling water to cover the bones. Mode. —Chop the bones in small pieces, and put them in a stewpan, with the trimmings, salt, pepper, spice, herbs, and celery. Cover with boiling water, and let the whole simmer gently for 1½ or 2 hours.
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GRAVY for Roast Meat.
GRAVY for Roast Meat.
Ingredients. —Gravy, salt. Mode. —Put a common dish with a small quantity of salt in it under the meat, about a quarter of an hour before it is removed from the fire. When the dish is full, take it away, baste the meat, and pour the gravy into the dish on which the joint is to be served....
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GRAVY for Venison.
GRAVY for Venison.
Ingredients. —Trimmings of venison, 3 or 4 mutton shank-bones, salt to taste, 1 pint of water, 2 teaspoonfuls of walnut ketchup. Mode. —Brown the trimmings over a nice clear fire, and put them in a stewpan with the shank-bones and water; simmer gently for 2 hours, strain and skim, and add the walnut ketchup and a seasoning of salt. Let it just boil, when it is ready to serve. Time. —2 hours....
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GRAVY, Jugged (Excellent).
GRAVY, Jugged (Excellent).
Ingredients. —2 lbs. of shin of beef, ¼ lb. of lean ham, 1 onion or a few shalots, 2 pints of water, salt and whole pepper to taste, 1 blade of mace, a faggot of savoury herbs, ½ a large carrot, ½ a head of celery. Mode. —Cut up the beef and ham into small pieces, and slice the vegetables; take a jar, capable of holding two pints of water, and arrange therein, in layers, the ham, meat, vegetables, and seasoning, alternately, filling up with the above quantity of water; tie down the jar, or put a
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GRAVY-KETTLE.
GRAVY-KETTLE.
This is a utensil which will not be found in every kitchen; but it is a useful one where it is necessary to keep gravies hot for the purpose of pouring over various dishes as they are cooking. It is made of copper, and should, consequently, be heated over the hot-plate, if there be one, or a charcoal stove....
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GRAVY made without Meat for Fowls.
GRAVY made without Meat for Fowls.
Ingredients. —The necks, feet, livers, and gizzards of the fowls, 1 slice of toasted bread, ½ onion, 1 faggot of savoury herbs, salt and pepper to taste, ½ pint of water, thickening of butter and flour, 1 dessertspoonful of ketchup. Mode. —Wash the feet of the fowls thoroughly clean, and cut them and the neck into small pieces. Put these into a stewpan with the bread, onion, herbs, seasoning, livers, and gizzards; pour the water over them and simmer gently for 1 hour. Now take out the liver, pou
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GRAVY, Rich, for Hashes, Ragoûts, &c.
GRAVY, Rich, for Hashes, Ragoûts, &c.
Ingredients. —2 lbs. of shin of beef, l large onion or a few shalots, a little flour, a bunch of savoury herbs, 2 blades of mace, 2 or 3 cloves, 4 whole allspice, ¼ teaspoonful of whole pepper, 1 slice of lean ham or bacon, ½ a head of celery (when at hand), 2 pints of boiling water; salt and cayenne to taste. Mode. —Cut, the beef into thin slices, as also the onions, dredge them with flour, and fry of a pale brown, but do not allow them to get black; pour in the boiling water, let it boil up, a
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GRAVY SOUP.
GRAVY SOUP.
Ingredients. —6 lbs. of shin of beef, a knuckle of veal weighing 5 lbs., a few pieces or trimmings, 2 slices of nicely-flavoured lean ham; ¼ lb. of butter, 4 onions, 4 carrots, 1 turnip, nearly a head of celery, 3 blades of mace, 6 cloves, a bunch of savoury herbs, seasoning of salt and pepper to taste, 3 lumps of sugar, 6 quarts of boiling soft water. It can be flavoured with ketchup, Leamington sauce, Harvey’s sauce, and a little soy. Mode. —Slightly brown the meat and ham in the butter, but d
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GRAVY, Veal, for White Sauces, Fricassees, &c.
GRAVY, Veal, for White Sauces, Fricassees, &c.
Ingredients. —2 slices of nicely-flavoured lean ham, any poultry trimmings, 3 lbs. of lean veal, a faggot of savoury herbs, including parsley, a few green onions (or 1 large onion may be substituted for these), a few mushrooms, when obtainable; 1 blade of mace, salt to taste, 3 pints of water. Mode. —Cut up the ham and veal into small square pieces, put these in a stewpan, moistening them with a small quantity of water; place them over the fire to draw down. When the bottom of the stewpan become
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GREENGAGE JAM.
GREENGAGE JAM.
Ingredients. —To every lb. of fruit, weighed before being stoned, allow ¾ lb. of lump sugar. Mode. —Divide the greengages, take out the stones, and put them into a preserving-pan. Bring the fruit to a boil, then add the sugar, and keep stirring it over a gentle fire until it is melted. Remove all the scum as it rises, and, just before the jam is done, boil it rapidly for 5 minutes. To ascertain when it is sufficiently boiled, pour a little on a plate, and if the syrup thickens and appears firm,
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GREENGAGES, Compôte of.
GREENGAGES, Compôte of.
Ingredients. —1 pint of syrup, 1 quart of greengages. Mode. —Make a syrup, skim it well, and put in the greengages when the syrup is boiling, having previously removed the stalks and stones from the fruit. Boil gently for ¼ hour, or until the fruit is tender; but take care not to let it break, as the appearance of the dish would be spoiled were the fruit reduced to a pulp. Take the greengages carefully out, place them on a glass dish, boil the syrup for another 5 minutes, let it cool a little, p
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GREENGAGES, to Preserve and Dry.
GREENGAGES, to Preserve and Dry.
Ingredients. —To every lb. of sugar allow 1 lb. of fruit, ¼ pint of water. Mode. —For this purpose, the fruit must be used before it is quite ripe, and part of the stalk must be left on. Weigh the fruit, rejecting all that is in the least degree blemished, and put it into a lined saucepan with the sugar and water, which should have been previously boiled together to a rich syrup. Boil the fruit in this for 10 minutes, remove it from the fire, and drain the greengages. The next day, boil up the s
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GREENGAGES, Preserved in Syrup.
GREENGAGES, Preserved in Syrup.
Ingredients. —To every lb. of fruit allow 1 lb. of loaf sugar, ¼ pint of water. Mode. —Boil the sugar and water together for about 10 minutes; divide the greengages, take out the stones, put the fruit into the syrup, and let it simmer gently until nearly tender. Take it off the fire, put it into a large pan, and, the next day, boil it up again for about 10 minutes with the kernels from the stones, which should be blanched. Put the fruit carefully into jars, pour over it the syrup, and, when cold
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GREENS, Boiled Turnip.
GREENS, Boiled Turnip.
Ingredients. —To each ½ gallon of water allow 1 heaped tablespoonful of salt; turnip-greens. Mode. —Wash the greens well in two or three waters, and pick off all the decayed and dead leaves; tie them in small bunches, and put them into plenty of boiling water, salted in the above proportion. Keep them boiling quickly, with the lid of the saucepan uncovered, and when tender, pour them into a colander; let them drain, arrange them in a vegetable-dish, remove the string that the greens were tied wi
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GROUSE PIE.
GROUSE PIE.
Ingredients. —Grouse; cayenne, salt, and pepper to taste; 1 lb. of rump-steak, ½ pint of well-seasoned broth, puff-paste. Mode. —Line the bottom of a pie-dish with the rump-steak cut into neat pieces, and, should the grouse be large, cut them into joints; but, if small, they may be laid in the pie whole; season highly with salt, cayenne, and black pepper; pour in the broth, and cover with a puff-paste; brush the crust over with the yolk of an egg, and bake from ¾ to 1 hour. If the grouse is cut
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GROUSE, Roast.
GROUSE, Roast.
Ingredients. —Grouse, butter, a thick slice of toasted bread. Mode. —Let the birds hang as long as possible; pluck and draw them; wipe, but do not wash them, inside and out, and truss them without the head, the same as for a roast fowl. Many persons still continue to truss them with the head under the wing, but the former is now considered the most approved method. Put them down to a sharp clear fire; keep them well basted the whole of the time they are cooking, and serve them on a buttered toas
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GROUSE, to Carve.
GROUSE, to Carve.
Grouse may be carved in the way first described in carving partridge. The backbone of the grouse is highly esteemed by many, and this part of many game birds is considered the finest-flavoured....
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GROUSE SALAD (Soyer’s Recipe improved.)
GROUSE SALAD (Soyer’s Recipe improved.)
Ingredients. —8 eggs, butter, fresh salad, 2 or 3 grouse; for the sauce, 1 tablespoonful of minced shalot, 2 tablespoonfuls of pounded sugar, the yolks of 2 eggs, 1 teaspoonful of minced parsley, ¼ oz. of salt, 12 tablespoonfuls of oil, 4 tablespoonfuls of Chili vinegar, 1 gill of cream, 2 tablespoonfuls of chopped tarragon and chervil. Mode. —Boil the eggs hard, shell them, throw them into cold water, cut a thin slice off the bottom to facilitate the proper placing of them in the dish, cut each
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GRUEL, to make.
GRUEL, to make.
Ingredients. —1 tablespoonful of Robinson’s patent groats, 2 tablespoonfuls of cold water, 1 pint of boiling water. Mode. —Mix the prepared groats smoothly with the cold water in a basin; pour over them the boiling water, stirring it all the time. Put it into a very clean saucepan; boil the gruel for 10 minutes, keeping it well stirred; sweeten to taste, and serve. It may be flavoured with a small piece of lemon-peel, by boiling it in the gruel, or a little grated nutmeg may be put in; but in th
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GUDGEONS.
GUDGEONS.
Ingredients. —Egg and bread-crumbs sufficient for the quantity of fish; hot lard. Mode. —Do not scrape off the scales, but take out the gills and inside, and cleanse thoroughly; wipe them dry, flour and dip them into egg, and sprinkle over with bread-crumbs. Fry of a nice brown. Time. —3 or 4 minutes. Average cost. —Seldom bought. Seasonable from March to July. Sufficient. —3 for each person....
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GUINEA-FOWL, Roast, Larded.
GUINEA-FOWL, Roast, Larded.
Ingredients. —A guinea-fowl, lardoons, flour, and salt. Mode. —When this bird is larded, it should be trussed the same as a pheasant; if plainly roasted, truss it like a turkey. After larding and trussing it, put it down to roast at a brisk fire; keep it well basted, and a short time before serving, dredge it with a little flour, and let it froth nicely. Serve with a little gravy in the dish, and a tureen of the same, and one of well-made bread-sauce. Time. —Guinea-fowl, larded, 1¼ hour; plainly
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GURNET, or GURNARD.
GURNET, or GURNARD.
Ingredients. —1 gurnet, 6 oz. of salt to each gallon of water. Mode. —Cleanse the fish thoroughly, and cut off the fins; have ready some boiling water, with salt in the above proportion; put the fish in, and simmer very gently for ½ hour. Parsley and butter, or anchovy sauce, should be served with it. Time. —¼ hour. Average cost. —Seldom bought. Seasonable from October to March, but in perfection in October. Sufficient. —A middling-sized one for two persons. Note. —This fish is frequently stuffe
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HADDOCK, Baked.
HADDOCK, Baked.
Ingredients. —A nice forcemeat, butter to taste, egg and bread-crumbs. Mode. —Scale and clean the fish, without cutting it open much; put in a nice delicate forcemeat, and sew up the slit. Brush it over with egg, sprinkle over bread-crumbs, and baste frequently with butter. Garnish with parsley and cut lemon, and serve with, a nice brown gravy, plain melted butter, or anchovy sauce. The egg and bread-crumbs can be omitted, and pieces of butter placed over the fish. Time. —Large haddock, ¾ hour;
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HADDOCK, Boiled.
HADDOCK, Boiled.
Ingredients. —Sufficient water to cover the fish; ¼ lb. of salt to each gallon of water. Mode. —Scrape the fish, take out the inside, wash it thoroughly, and lay it in a kettle, with enough water to cover it, and salt in the above proportion. Simmer gently from 15 to 20 minutes, or rather more, should the fish be very large. For small haddocks, fasten the tails in their mouths, and put them into boiling water. 10 to 15 minutes will cook them. Serve with plain melted butter, or anchovy sauce. Tim
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HADDOCK, Dried.
HADDOCK, Dried.
Dried haddock should be gradually warmed through, either before or over a nice clear fire. Rub a little piece of butter over, just before sending it to table....
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HADDOCK, Dried.
HADDOCK, Dried.
Ingredients. —1 large thick haddock, 2 bay-leaves, 1 small bunch of savoury herbs, not forgetting parsley, a little butter and pepper; boiling water. Mode. —Cut up the haddock into square pieces, make a basin hot by means of hot water, which pour out. Lay in the fish, with the bay-leaves and herbs; cover with boiling water; put a plate over to keep in the steam, and let it remain for 10 minutes. Take out the slices, put them in a hot dish, rub over with butter and pepper, and serve. Time. —10 mi
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HAM OMELET (a delicious Breakfast Dish).
HAM OMELET (a delicious Breakfast Dish).
Ingredients. —6 eggs, 4 oz. of butter, ½ saltspoonful of pepper, 2 tablespoonfuls of minced ham. Mode. —Mince the ham very finely, without any fat, and fry it for 2 minutes in a little butter; then make the batter for the omelet, stir in the ham, and proceed as in the case of a plain omelet. Do not add any salt to the batter, as the ham is usually sufficiently salt to impart a flavour to the omelet. Good lean bacon, or tongue, answers equally well for this dish; but they must also be slightly co
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HAM, FRIED, AND EGGS (a Breakfast Dish).
HAM, FRIED, AND EGGS (a Breakfast Dish).
Ingredients. —Ham; eggs. Mode. —Cut the ham into slices, and take care that they are of the same thickness in every part. Cut off the rind, and if the ham should be particularly hard and salt, it will be found an improvement to soak it for about 10 minutes in hot water, and then dry it in a cloth. Put it into a cold frying-pan, set it over the fire, and turn the slices 3 or 4 times whilst they are cooking. When done, place them on a dish, which should be kept hot in front of the fire during the
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HAM, Potted, that will keep Good for some time.
HAM, Potted, that will keep Good for some time.
Ingredients. —To 4 lbs. of lean ham allow 1 lb. of fat, 2 teaspoonfuls of pounded mace, ½ nutmeg grated, rather more than ½ teaspoonful of cayenne, clarified lard. Mode. —Mince the ham, fat and lean together in the above proportion, and pound it well in a mortar, seasoning it with cayenne pepper, pounded mace, and nutmeg; put the mixture into a deep baking-dish, and bake for ½ hour; then press it well into a stone jar, till up the jar with clarified lard, cover it closely, and paste over it a pi
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HAM, Potted (a nice addition to the Breakfast or Luncheon table).
HAM, Potted (a nice addition to the Breakfast or Luncheon table).
Ingredients. —To 2 lbs. of lean ham allow ½ lb. of fat, 1 teaspoonful of pounded mace, ½ teaspoonful of pounded allspice, ½ nutmeg, pepper to taste, clarified butter. Mode. —Cut some slices from the remains of a cold ham, mince them small, and to every 2 lbs. of lean allow the above proportion of fat. Pound the ham in a mortar to a fine paste, with the fat, gradually add the seasonings and spices, and be very particular that all the ingredients are well mixed and the spices well pounded. Press t
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HAM, to Bake.
HAM, to Bake.
Ingredients. —Ham; a common crust. Mode. —As a ham for baking should be well soaked, let it remain in water for at least 12 hours. Wipe it dry, trim away any rusty places underneath, and cover it with a common crust, taking care that this is of sufficient thickness all over to keep the gravy in. Place it in a moderately-heated oven, and bake for nearly 4 hours. Take off the crust and skin, and cover with raspings, the same as for boiled ham, and garnish the knuckle with a paper frill. This metho
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HAM, to Boil.
HAM, to Boil.
Ingredients. —Ham, water, glaze, or raspings. Mode. —In choosing a ham, ascertain that it is perfectly sweet, by running a sharp knife into it, close to the bone; and if, when the knife is withdrawn, it has an agreeable smell, the ham is good; if, on the contrary, the blade has a greasy appearance and offensive smell, the ham is bad. If it has been long hung, and is very dry and salt, let it remain in soak for 24 hours, changing the water frequently. This length of time is only necessary in the
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HAM, how to Boil to give it an excellent flavour.
HAM, how to Boil to give it an excellent flavour.
Ingredients. —Vinegar and water, 2 heads of celery, 2 turnips, 3 onions, a large bunch of savoury herbs. Mode. —Prepare the ham as in the preceding recipe, and let it soak for a few hours in vinegar and water. Put it on in cold water, and when it boils, add the vegetables and herbs. Simmer very gently until tender, take it out, strip off the skin, cover with bread-raspings, and put a paper ruche or frill round the knuckle. Time. —A ham weighing 10 lbs., 4 hours. Average cost , 8 d. to 1 s. per l
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HAM, to Carve.
HAM, to Carve.
In cutting a ham, the carver must be guided according as he desires to practise economy, or have, at once, fine slices out of the prime part. Under the first supposition, he will commence at the knuckle end, and cut off thin slices towards the thick part of the ham. To reach the choicer portion, the knife, which must be very sharp and thin, should be carried quite down to the bone, in the direction of the line 1 to 2. The slices should be thin and even, and always cut down to the bone. There are
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HAMS, for Curing (Mons. Ude’s Recipe).
HAMS, for Curing (Mons. Ude’s Recipe).
Ingredients. —For 2 hams weighing about 16 or 18 lbs. each, allow 1 lb. of moist sugar, 1 lb. of common salt, 2 oz. of saltpetre, 1 quart of good vinegar. Mode. —As soon as the pig is cold enough to be cut up, take the 2 hams and rub them well with common salt, and leave them in a large pan for 3 days. When the salt has drawn out all the blood, drain the hams, and throw the brine away. Mix sugar, salt, and saltpetre together in the above proportion, rub the hams well with these, and put them int
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HAMS, to Cure Sweet, in the Westmoreland way.
HAMS, to Cure Sweet, in the Westmoreland way.
Ingredients. —3 lbs. of common salt, 3 lbs. of coarse sugar, 1 lb. of bay-salt, 3 quarts of strong beer. Mode. —Before the hams are put into pickle, rub them the preceding day well with salt, and drain the brine well from them. Put the above ingredients into a saucepan, and boil for ¼ hour; pour over the hams, and let them remain a month in the pickle. Rub and turn them every day, but do not take them out of the pickling-pan; and have them smoked for a month. Time. —To be pickled 1 month; to be
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HAMS, to Pickle (Suffolk Recipe).
HAMS, to Pickle (Suffolk Recipe).
Ingredients. —To a ham from 10 to 12 lbs., allow 1 lb. of coarse sugar, ¾ lb. of salt, 1 oz. of saltpetre, ½ a teacupful of vinegar. Mode. —Rub the hams well with common salt, and leave them for a day or two to drain; then rub well in the above proportion of sugar, salt, saltpetre, and vinegar, and turn them every other day. Keep them in the pickle 1 month, drain them, and send them to be smoked over a wood fire for 3 weeks or a month. Time. —To remain in the pickle 1 month; to be smoked 3 weeks
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HAMS, to Salt Two, about 12 or 15 lbs. each.
HAMS, to Salt Two, about 12 or 15 lbs. each.
Ingredients. —2 lbs. of treacle, ½ lb. of saltpetre, 1 lb. of bay-salt, 2 pounds of common salt. Mode. —Two days before they are put into pickle, rub the hams well with salt, to draw away all slime and blood. Throw what comes from them away, and then rub them with treacle, saltpetre, and salt. Lay them in a deep pan, and let them remain one day; boil the above proportion of treacle, saltpetre, bay-salt, and common salt for ¼ hour, and pour this pickle boiling hot over the hams: there should be s
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HAMS, to Smoke, at Home.
HAMS, to Smoke, at Home.
Take an old hogshead, stop up all the crevices, and fix a place to put a cross-stick near the bottom, to hang the articles to be smoked on. Next, in the side, cut a hole near the top, to introduce an iron pan filled with sawdust and small pieces of green wood. Having turned the tub upside down, hang the articles upon the cross-stick, introduce the iron pan in the opening, and place a piece of red-hot iron in the pan, cover it with sawdust, and all will be complete. Let a large ham remain 40 hour
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HARE, Broiled (a Supper or Luncheon Dish).
HARE, Broiled (a Supper or Luncheon Dish).
Ingredients. —The legs and shoulders of a roast hare, cayenne and salt to taste, a little butter. Mode. —Cut the legs and shoulders from a roast hare, season them highly with salt and cayenne, and broil them over a very clear fire for 5 minutes. Dish them on a hot dish, rub over them a little cold butter, and send to table very quickly. Time. —5 minutes. Seasonable from September to the end of February....
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HARE, Hashed.
HARE, Hashed.
[ Cold Meat Cookery. ] Ingredients. —The remains of cold roast hare, 1 blade of pounded mace, 2 or 3 allspice, pepper and salt to taste, 1 onion, a bunch of savoury herbs, 3 tablespoonfuls of port wine, thickening of butter and flour, 2 tablespoonfuls of mushroom ketchup. Mode. —Cut the cold hare into neat slices, and put the head, bones, and trimmings into a stewpan, with ¾ pint of water; add the mace, allspice, seasoning, onion, and herbs, and stew for nearly an hour, and strain the gravy; thi
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HARE, Jugged (very good).
HARE, Jugged (very good).
Ingredients. —1 hare, 1½ lb. of gravy beef, ½ lb. of butter, 1 onion, 1 lemon, 6 cloves; pepper, cayenne, and salt to taste; ½ pint of port wine. Mode. —Skin, paunch, and wash the hare, cut it into pieces, dredge them with flour, and fry in boiling butter. Have ready 1½ pint of gravy, made from the above proportion of beef, and thickened with a little flour. Put this into a jar; add the pieces of fried hare, an onion stuck with six cloves, a lemon peeled and cut in half, and a good seasoning of
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HARE, Jugged (a Quicker and more Economical Way).
HARE, Jugged (a Quicker and more Economical Way).
Ingredients. —1 hare, a bunch of sweet herbs, 2 onions, each stuck with 3 cloves, 6 whole allspice, ½ teaspoonful of black pepper, a strip of lemon-peel, thickening of butter and flour, 2 tablespoonfuls of mushroom ketchup, ¼ pint of port wine. Mode. —Wash the hare nicely, cut it up into joints (not too large), and flour and brown them as in the preceding recipe; then put them into a stewpan with the herbs, onions, cloves, allspice, pepper, and lemon-peel; cover with hot water, and when it boils
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HARE, Potted (a Luncheon or Breakfast Dish).
HARE, Potted (a Luncheon or Breakfast Dish).
Ingredients. —1 hare, a few slices of bacon, a large bunch of savoury herbs, 4 cloves, ½ teaspoonful of whole allspice, 2 carrots, 2 onions, salt and pepper to taste, 1 pint of water, 2 glasses of sherry. Mode. —Skin, empty, and wash the hare; cut it down the middle, and put it into a stewpan, with a few slices of bacon under and over it; add the remaining ingredients, and stew very gently until the hare is tender, and the flesh will separate easily from the bones. When done enough, take it up,
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HARE, Roast.
HARE, Roast.
Ingredients. —Hare, forcemeat, a little milk, butter. Choosing and Trussing. —Choose a young hare; which may be known by its smooth and sharp claws, and by the cleft in the lip not being much spread. To be eaten in perfection, it must hang for some time; and, if properly taken care of, it may be kept for several days. It is better to hang without being paunched; but should it be previously emptied, wipe the inside every day, and sprinkle over it a little pepper and ginger, to prevent the musty t
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HARE, Roast, to Carve.
HARE, Roast, to Carve.
The “Grand Carver” of olden times, a functionary of no ordinary dignity, was pleased when he had a hare to manipulate, for his skill and grace had an opportunity of display. Diners à la Russe may possibly, erewhile, save modern gentlemen the necessity of learning the art which was in auld lang syne one of the necessary accomplishments of the youthful squire; but, until side-tables become universal, or till we see the office of “grand carver” once more instituted, it will be well for all to learn
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HARE SOUP.
HARE SOUP.
Ingredients. —A hare fresh-killed, 1 lb. of lean gravy-beef, a slice of ham, 1 carrot, 2 onions, a faggot of savoury herbs, ¼ oz. of whole black pepper, a little browned flour, ¼ pint of port wine, the crumb of two French rolls, salt and cayenne to taste, 3 quarts of water. Mode. —Skin and paunch the hare, saving the liver and as much blood as possible. Cut it in pieces, and put it in a stewpan with all the ingredients, and simmer gently for 6 hours. This soup should be made the day before it is
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HARE SOUP.
HARE SOUP.
Proceed as above; but, instead of putting the joints of the hare in the soup, pick the meat from the bones, pound it in a mortar, and add it, with the crumb of two French rolls, to the soup. Rub all through a sieve; heat slowly, but do not let it boil. Send it to table immediately. Time. —8 hours. Average cost , 1 s. 9 d. per quart. Seasonable from September to February. Sufficient for 10 persons....
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HERB POWDER, for Flavouring when Fresh Herbs are not obtainable.
HERB POWDER, for Flavouring when Fresh Herbs are not obtainable.
Ingredients. —1 oz. of dried lemon-thyme, 1 oz. of dried winter savory, 1 oz. of dried sweet marjoram and basil, 2 oz. of dried parsley, 1 oz. of dried lemon-peel. Mode. —Prepare and dry the herbs, pick the leaves from the stalks, pound them, and sift them through a hair sieve; mix in the above proportions, and keep in glass bottles, carefully excluding the air. This we think a far better method of keeping herbs, as the flavour and fragrance do not evaporate so much as when they are merely put i
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HERBS, to Dry, for Winter Use.
HERBS, to Dry, for Winter Use.
On a very dry day, gather the herbs, just before they begin to flower. If this is done when the weather is damp, the herbs will not be so good a colour. (It is very necessary to be particular in little matters like this, for trifles constitute perfection, and herbs nicely dried will be found very acceptable when frost and snow are on the ground. It is hardly necessary, however, to state that the flavour and fragrance of fresh herbs are incomparably finer.) They should be perfectly freed from dir
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HERRINGS, White, Baked.
HERRINGS, White, Baked.
Ingredients. —12 herrings, 4 bay-leaves, 12 cloves, 12 allspice, 2 small blades of mace, cayenne pepper and salt to taste, sufficient vinegar to fill up the dish. Mode. —Take herrings, cut off the heads, and gut them. Put them in a pie-dish, heads and tails alternately, and, between each layer, sprinkle over the above ingredients. Cover the fish with the vinegar, and bake for ½ hour, but do not use it till quite cold. The herrings may be cut down the front, the backbone taken out, and closed aga
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HERRINGS, Red or YARMOUTH BLOATERS.
HERRINGS, Red or YARMOUTH BLOATERS.
The best way to cook these is to make incisions in the skin across the fish, because they do not then require to be so long on the fire, and will be far better than when cut open. The hard roe makes a nice relish by pounding it in a mortar, with a little anchovy, and spreading it on toast. If very dry, soak in warm water 1 hour before dressing....
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HIDDEN MOUNTAIN, The (a pretty Supper Dish).
HIDDEN MOUNTAIN, The (a pretty Supper Dish).
Ingredients. —6 eggs, a few slices of citron, sugar to taste, ¼ pint of cream, a layer of any kind of jam. Mode. —Beat the whites and yolks of the eggs separately; then mix them and beat well again, adding a few thin slices of citron, the cream, and sufficient pounded sugar to sweeten it nicely. When the mixture is well beaten, put it into a buttered pan, and fry the same as a pancake; but it should be three times the thickness of an ordinary pancake. Cover it with jam, and garnish with slices o
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HODGE-PODGE.
HODGE-PODGE.
Ingredients. —2 lbs. of shin of beef, 3 quarts of water, 1 pint of table-beer, 2 onions, 2 carrots, 2 turnips, 1 head of celery; pepper and salt to taste; thickening of butter and flour. Mode. —Put the meat, beer, and water in a stewpan; simmer for a few minutes, and skim carefully. Add the vegetables and seasoning; stew gently till the meat is tender. Thicken with the butter and flour, and serve with turnips and carrots, or spinach and celery. Time. —3 hours, or rather more. Average cost , 3 d.
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HODGE-PODGE.
HODGE-PODGE.
[ Cold Meat Cookery. ] Ingredients. —About 1 lb. of underdone cold mutton, 2 lettuces, 1 pint of green peas, 5 or 6 green onions, 2 oz. of butter, pepper and salt to taste, ½ teacupful of water. Mode. —Mince the mutton, and cut up the lettuces and onions in slices. Put those in a stewpan, with all the ingredients except the peas, and let these simmer very gently for ¾ hour, keeping them well stirred. Boil the peas separately, mix these with the mutton, and serve very hot. Time. —¾ hour. Sufficie
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HOLLY-LEAVES, to Frost, for Garnishing and Decorating Dessert and Supper Dishes.
HOLLY-LEAVES, to Frost, for Garnishing and Decorating Dessert and Supper Dishes.
Ingredients. —Sprigs of holly, oiled butter, coarsely-powdered sugar. Mode. —Procure some nice sprigs of holly; pick the leaves from the stalks, and wipe them with a clean cloth free from all moisture; then place them on a dish near the fire, to get thoroughly dry, but not too near to shrivel the leaves; dip them into oiled butter, sprinkle over them some coarsely-powdered sugar, and dry them before the fire. They should be kept in a dry place, as the least damp would spoil their appearance. Tim
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HONEY CAKE.
HONEY CAKE.
Ingredients. —½ breakfast-cupful of sugar, 1 breakfast-cupful of rich sour cream, 2 breakfast-cupfuls of flour, ½ teaspoonful of carbonate of soda, honey to taste. Mode. —Mix the sugar and cream together; dredge in the flour, with as much honey as will flavour the mixture nicely; stir it well that all the ingredients may be thoroughly mixed; add the carbonate of soda, and beat the cake well for another 5 minutes; put it into a buttered tin, bake it from ½ to ¾ hour, and let it be eaten warm. Tim
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HORSERADISH.
HORSERADISH.
This root, scraped, is always served with hot roast beef, and is used for garnishing many kinds of boiled fish. Let the horseradish remain in cold water for an hour; wash it well, and with a sharp knife scrape it into very thin shreds, commencing from the thick end of the root. Arrange some of it lightly in a small glass dish, and the remainder use for garnishing the joint; it should be placed in tufts round the border of the dish, with 1 or 2 bunches on the meat. Average cost , 2 d. per stick.
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HORSERADISH SAUCE, to serve with Roast Beef.
HORSERADISH SAUCE, to serve with Roast Beef.
Ingredients. —4 tablespoonfuls of grated horseradish, 1 teaspoonful of pounded sugar, 1 teaspoonful of salt, ½ teaspoonful of pepper, 2 teaspoonfuls of made mustard; vinegar. Mode. —Grate the horseradish, and mix it well with the sugar, salt, pepper, and mustard; moisten it with sufficient vinegar to give it the consistency of cream, and serve in a tureen; 3 or 4 tablespoonfuls of cream added to the above very much improve the appearance and flavour of this sauce. To heat it to serve with hot ro
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HORSERADISH VINEGAR.
HORSERADISH VINEGAR.
Ingredients. —¼ lb. of scraped horseradish, 1 oz. of minced shalot, 1 drachm of cayenne, 1 quart of vinegar. Mode. —Put all the ingredients into a bottle, which shake well every day for a fortnight. When it is thoroughly steeped, strain and bottle, and it will be fit for use immediately. This will be found an agreeable relish to cold beef, &c. Seasonable. —This vinegar should be made either in October or November, as horseradish is then in its highest perfection....
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HOT SPICE (a Delicious Adjunct to Chops, Steaks, Gravies, &c.)
HOT SPICE (a Delicious Adjunct to Chops, Steaks, Gravies, &c.)
Ingredients. —3 drachms each of ginger, black pepper, and cinnamon, 7 cloves, ½ oz. mace, ¼ oz. of cayenne, 1 oz. grated nutmeg, 1½ oz. white pepper. Mode. —Pound the ingredients, and mix them thoroughly together, taking care that everything is well blended. Put the spice in a very dry glass bottle for use. The quantity of cayenne may be increased, should the above not be enough to suit the palate....
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ICE-CREAMS, Fruit.
ICE-CREAMS, Fruit.
Ingredients. —To every pint of fruit-juice allow 1 pint of cream; sugar to taste. Mode. —Let the fruit be well ripened; pick it off the stalks, and put it into a large earthen pan. Stir it about with a wooden spoon, breaking it until it is well mashed; then, with the back of the spoon, rub it through a hair sieve. Sweeten it nicely with pounded sugar; whip the cream for a few minutes, add it to the fruit, and whisk the whole again for another 5 minutes. Put the mixture into the freezing-pot, and
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ICE, Lemon-water.
ICE, Lemon-water.
Ingredients. —To every pint of syrup, allow 1/3 pint of lemon-juice; the rind of 4 lemons. Mode. —Rub the sugar on the rinds of the lemons, and with it make the syrup. Strain the lemon-juice, add it to the other ingredients, stir well, and put the mixture into a freezing-pot. Freeze as directed for Ice Pudding, and when the mixture is thoroughly and equally frozen, put it into ice-glasses. Time. —½ hour to freeze the mixture. Average cost , 3 d. to 4 d. each. Seasonable at any time....
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ICED-PUDDING (Parisian Recipe).
ICED-PUDDING (Parisian Recipe).
Ingredients. —½ lb. of sweet almonds, 2 oz. of bitter ones, ¾ lb, of sugar, 8 eggs, 1½ pint of milk. Mode. —Blanch and dry the almonds thoroughly in a cloth, then pound them in a mortar until reduced to a smooth paste; add to these the well-beaten eggs, the sugar, and milk; stir these ingredients over the fire until they thicken, but do not allow them to boil; then strain and put the mixture into the freezing-pot; surround it with ice, and freeze it. When quite frozen, fill an iced-pudding mould
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ICES.
ICES.
Ices are composed, it is scarcely necessary to say, of congealed cream or water, combined sometimes with liqueurs or other flavouring ingredients, or more generally with the juices of fruits. At desserts, or at some evening parties, ices are scarcely to be dispensed with. The principal utensils required for making ice-creams are ice-tubs, freezing-pots, spaddles, and a cellaret. The tub must be large enough to contain about a bushel of ice, pounded small, when brought out of the ice-house, and m
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ICES, to make Fruit-water.
ICES, to make Fruit-water.
Ingredients. —To every pint of fruit-juice allow 1 pint of syrup. Mode. —Select nice ripe fruit; pick off the stalks and put it into a large earthen pan, with a little pounded sugar strewed over; stir it about with a wooden spoon until it is well broken, then rub it through a hair sieve. Make a syrup, without white of egg; let it cool add the fruit-juice, mix well together, and put the mixture into the freezing-pot. Proceed as directed for Ice Puddings, and when the mixture is equally frozen, pu
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ICING, Almond, for Cakes.
ICING, Almond, for Cakes.
Ingredients. —To every lb. of finely-pounded loaf sugar, allow 1 lb. of sweet almonds, the whites of 4 eggs, a little rosewater. Mode. —Blanch the almonds, and pound them (a few at a time) in a mortar to a paste, adding a little rosewater to facilitate the operation. Whisk the whites of the eggs to a strong froth; mix them with the pounded almonds, stir in the sugar, and beat altogether. When the cake is sufficiently baked, lay on the almond icing, and put it into the oven to dry. Before laying
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ICING, Sugar, for Cakes.
ICING, Sugar, for Cakes.
Ingredients. —To every lb. of loaf sugar allow the whites of 4 eggs, 1 oz. of fine starch. Mode. —Beat the eggs to a strong froth, and gradually sift in the sugar, which should be reduced to the finest possible powder, and gradually add the starch, also finely powdered. Beat the mixture well until the sugar is smooth; then with a spoon or broad knife lay the ice equally over the cakes. These should then be placed in a very cool oven, and the icing allowed to dry and harden, but not to colour. Th
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INVALID COOKERY.
INVALID COOKERY.
A few Rules to be observed in Cooking for Invalids. Let all the kitchen utensils used in the preparation of invalids’ cookery be delicately and scrupulously clean ; if this is not the case, a disagreeable flavour may be imparted to the preparation, which flavour may disgust, and prevent the patient from partaking of the refreshment when brought to him or her. For invalids, never make a large quantity of one thing , as they seldom require much at a time; and it is desirable that variety be provid
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INVALID’S CUTLET.
INVALID’S CUTLET.
Ingredients. —1 nice cutlet from a loin or neck of mutton; 2 teacupfuls of water; 1 very small stick of celery; pepper and salt to taste. Mode. —Have the cutlet cut from a very nice loin or neck of mutton, take off all the fat, put it into a stewpan with the other ingredients; stew very gently indeed for nearly 2 hours, and skim off every particle of fat that may rise to the surface from time to time. The celery should be out into thin slices before it is added to the meat, and care must be take
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INVALID’S JELLY.
INVALID’S JELLY.
Ingredients. —12 shanks of mutton, 3 quarts of water, a bunch of sweet herbs, pepper and salt to taste, 3 blades of mace, 1 onion, 1 lb. of lean beef, a crust of bread toasted brown. Mode. —Soak the shanks in plenty of water for some hours, and scrub them well; put them, with the beef and other ingredients, into a saucepan with the water, and let them simmer very gently for 5 hours. Strain the broth, and, when cold, take off all the fat. It may be eaten either warmed up or cold as a jelly. Time.
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INVALIDS, Lemonade for.
INVALIDS, Lemonade for.
Ingredients. —½ lemon, lump sugar to taste, 1 pint of boiling water. Mode. —Pare off the rind of the lemon thinly; cut the lemon into 2 or 3 thick slices, and remove as much as possible of the white outside pith, and all the pips. Put the slices of lemon, the peel, and lump sugar into a jug; pour over the boiling water; cover it closely, and in 2 hours it will be fit to drink. It should either be strained or poured off from the sediment. Time. —2 hours. Average cost , 2 d. Sufficient to make 1 p
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JAM ROLY-POLY PUDDING.
JAM ROLY-POLY PUDDING.
Ingredients. —¾ lb. of suet-crust, ¾ lb. of any kind of jam. Mode. —Make a nice light suet-crust, and roll it out to the thickness of about ½ inch. Spread the jam equally over it, leaving a small margin of paste without any, where the pudding joins. Roll it up, fasten the ends securely, and tie it in a floured cloth; put the pudding into boiling water, and boil for 2 hours. Mincemeat or marmalade may be substituted for the jam, and makes excellent puddings. Time. —2 hours. Average cost , 9 d. Su
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JANUARY—BILLS OF FARE.
JANUARY—BILLS OF FARE.
Dinner for 18 persons. Mock-Turtle Soup, removed by Cod’s Head and Shoulders. Stewed Eels. Vase of Flowers. Red Mullet. Clear Ox-tail Soup, removed by Fried Filleted Soles. Riz de Veau aux Tomates. Ragoût of Lobster. Vase of Flowers. Cotelettes de Porc à la Robert. Poulet à la Marengo. Roast Turkey. Pigeon Pie. Boiled Turkey and Celery Sauce. Vase of Flowers. Boiled Ham. Tongue, garnished. Saddle of Mutton. Charlotte à la Parisienne. Pheasants, removed by Plum-Pudding. Apricot-Jam Tartlets. Jell
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Dinner for 10 persons.
Dinner for 10 persons.
First Course. —Soup à la Reine; whitings au gratin; crimped cod and oyster sauce. Entrées. —Tendrons de veau; curried fowl and boiled rice. Second Course. —Turkey, stuffed with chestnuts, and chestnut sauce; boiled leg of mutton, English fashion, with caper sauce and mashed turnips. Third course. —Woodcocks or partridges; widgeon; Charlotte à la vanille; cabinet pudding; orange jelly; blancmange; artichoke bottoms; macaroni, with Parmesan cheese; dessert and ices....
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Dinner for 8 persons.
Dinner for 8 persons.
First course. —Mulligatawny soup; brill and shrimp sauce; fried whitings. Entrées. —Fricasseed chicken; pork cutlets, with tomato sauce. Second course. —Haunch of mutton; boiled turkey and celery sauce; boiled tongue, garnished with Brussels sprouts. Third Course. —Roast pheasants; meringues à la crême; compôte of apples; orange jelly, cheesecakes; soufflé of rice; dessert and ices....
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Dinners for 6 persons.
Dinners for 6 persons.
First Course. —Julienne soup; soles à la Normandie. Entrées. —Sweetbreads, with sauce piquante; mutton cutlets, with mashed potatoes. Second Course. —Haunch of venison; boiled fowls and bacon, garnished with Brussels sprouts. Third Course. —Plum pudding; custards in glasses; apple tart; fondue à la Brillat Savarin; dessert. First Course. —Vermicelli soup; fried slices of codfish and anchovy sauce; John Dory. Entrées. —Stewed rump-steak à la jardinière; rissoles; oyster patties. Second Course. —L
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JANUARY, Plain Family Dinners for.
JANUARY, Plain Family Dinners for.
Sunday. —1. Boiled turbot and oyster sauce, potatoes. 2. Roast leg or griskin of pork, apple sauce, brocoli, potatoes. 3. Cabinet pudding, and damson tart made with preserved damsons. Monday. —1. The remains of turbot warmed in oyster sauce, potatoes. 2. Cold pork, stewed steak. 3. Open jam tart, which should have been made with the pieces of paste left from the damson tart; baked arrowroot pudding. Tuesday. —1. Boiled neck of mutton, carrots, mashed turnips, suet dumplings, and caper sauce: the
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JANUARY, Things in Season.
JANUARY, Things in Season.
Fish. —Barbel, brill, carp, cod, crabs, crayfish, dace, eels, flounders, haddocks, herrings, lampreys, lobsters, mussels, oysters, perch, pike, plaice, prawns, shrimps, skate, smelts, soles, sprats, sturgeon, tench, thornback, turbot, whitings. Meat. —Beef, house lamb, mutton, pork, veal, venison. Poultry. —Capons, fowls, tame pigeons, pullets, rabbits, turkeys. Game. —Grouse, hares, partridges, pheasants, snipe, wild-fowl, woodcock. Vegetables. —Beetroot, brocoli, cabbages, carrots, celery, che
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JAUNEMANGE.
JAUNEMANGE.
Ingredients. —1 oz. of isinglass, 1 pint of water, ½ pint of white wine, the rind and juice of 1 large lemon, sugar to taste, the yolks of 6 eggs. Mode. —Put the isinglass, water, and lemon-rind into a saucepan, and boil gently until the former is dissolved; then add the strained lemon-juice, the wine, and sufficient white sugar to sweeten the whole nicely. Boil for 2 or 3 minutes, strain the mixture into a jug, and add the yolks of the eggs, which should be well beaten; place the jug in a sauce
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JELLIES
JELLIES
Are not the nourishing food they were at one time considered to be, and many eminent physicians are of opinion that they are less digestible than the flesh, or muscular part of animals; still, when acidulated with lemon-juice and flavoured with wine, they are very suitable for some convalescents. Vegetable jelly is a distinct principle, existing in fruits, which possesses the property of gelatinizing when boiled and cooled; but it is a principle entirely different from the gelatine of animal bod
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JELLIES, Bottled, How to Mould.
JELLIES, Bottled, How to Mould.
Uncork the bottle; place it in a saucepan of hot water until the jelly is reduced to a liquid state; taste it, to ascertain whether it is sufficiently flavoured, and if not, add a little wine. Pour the jelly into moulds which have been soaked in water; let it set, and turn it out by placing the mould in hot water for a minute; then wipe the outside, put a dish on the top, and turn it over quickly. The jelly should then slip easily away from the mould, and be quite firm. It may be garnished as ta
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JELLY, Isinglass, or Gelatine.
JELLY, Isinglass, or Gelatine.
(Substitutes for Calf’s Feet.) Ingredients. —3 oz. of isinglass or gelatine, 2 quarts of water. Mode. —Put the isinglass or gelatine into a saucepan with the above proportion of cold water; bring it quickly to boil, and let it boil very fast, until the liquor is reduced one-half. Carefully remove the scum as it rises, then strain it through a jelly-bag, and it will be ready for use. If not required very clear, it may be merely strained through a fine sieve, instead of being run through a bag. Ra
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JELLY-BAG, How to make a.
JELLY-BAG, How to make a.
The very stout flannel called double-mill, used for ironing-blankets, is the best material for a jelly-bag: those of home manufacture are the only ones to be relied on for thoroughly clearing the jelly. Care should be taken that the seam of the bag be stitched twice, to secure it against unequal filtration. The most convenient mode of using the bag is to tie it upon a hoop the exact size of the outside of its mouth; and, to do this, strings should be sewn round it at equal distances. The jelly-b
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JELLY Moulded with fresh Fruit, or Macedoine de Fruits.
JELLY Moulded with fresh Fruit, or Macedoine de Fruits.
Ingredients. —Rather more than 1½ pint of jelly, a few nice strawberries, or red or white currants, or raspberries, or any fresh fruit that may be in season. Mode. —Have ready the above proportion of jelly, which must be very clear and rather sweet, the raw fruit requiring an additional quantity of sugar. Select ripe, nice-looking fruit; pick off the stalks, unless currants are used, when they are laid in the jelly as they come from the tree. Begin by putting a little jelly at the bottom of the
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JELLY, ORANGE, Moulded with slices of Orange.
JELLY, ORANGE, Moulded with slices of Orange.
Ingredients. —1½ pint of orange jelly, 4 oranges, ½ pint of clarified syrup, Mode. —Boil ½ lb. of loaf sugar with ½ pint of water until there is no scum left (which must be carefully removed as fast as it rises), and carefully peel the oranges; divide them into thin slices, without breaking the thin skin, and put these pieces of orange into the syrup, where let them remain for about 5 minutes; then take them out, and use the syrup for the jelly. When the oranges are well drained, and the jelly i
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JELLY of Two Colours.
JELLY of Two Colours.
Ingredients. —1½ pint of calf’s-feet jelly, a few drops of prepared cochineal. Mode. —Make 1½ pint of calf’s-feet jelly, or, if wished more economical, of clarified syrup and gelatine, flavouring it in any way that may be preferred. Colour one-half of the jelly with a few drops of prepared cochineal, and the other half leave as pale as possible. Have ready a mould well wetted in every part; pour in a small quantity of the red jelly, and let this set; when quite firm, pour on it the same quantity
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JELLY, Open, with whipped Cream (a very pretty dish).
JELLY, Open, with whipped Cream (a very pretty dish).
Ingredients. —1½ pint of jelly, ½ pint of cream, 1 glass of sherry, sugar to taste. Mode. —Make the above proportion of calf’s-feet or isinglass jelly, colouring and flavouring it in any way that may be preferred; soak a mould, open in the centre, for about ½ hour in cold water; fill it with the jelly, and let it remain in a cool place until perfectly set; then turn it out on a dish; fill the centre with whipped cream, flavoured with sherry and sweetened with pounded sugar; pile this cream high
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JELLY, Savoury, for Meat Pies.
JELLY, Savoury, for Meat Pies.
Ingredients. —3 lbs. of shin of beef, 1 calf’s-foot, 3 lbs. of knuckle of veal, poultry trimmings (if for game pies, any game trimmings), 2 onions stuck with cloves, 2 carrots, 4 shalots, a bunch of savoury herbs, 2 bay-leaves; when liked, 2 blades of mace and a little spice; 2 slices of lean ham; rather more than 2 quarts of water. Mode. —Cut up the meat and put it into a stewpan with all the ingredients except the water; set it over a slow fire to draw down, and, when the gravy ceases to flow
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JELLY, to make the Stock for, and to Clarify it.
JELLY, to make the Stock for, and to Clarify it.
Ingredients. —2 calf’s feet, 6 pints of water. Mode. —The stock for jellies should always be made the day before it is required for use, as the liquor has time to cool, and the fat can be so much more easily and effectually removed when thoroughly set. Procure 2 nice calf’s feet; scald them, to take off the hair; slit them in two, remove the fat from between the claws, and wash the feet well in warm water; put them into a stewpan, with the above proportion of cold water, bring it gradually to bo
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JOHN DORY.
JOHN DORY.
Ingredients. —-¼ lb. of salt to each gallon of water. Mode. —This fish, which is esteemed by most people a great delicacy, is dressed in the same way as a turbot, which it resembles in firmness, but not in richness. Cleanse it thoroughly and cut off the fins; lay it in a fish-kettle, cover with cold water, and add salt in the above proportion. Bring it gradually to a boil, and simmer gently for ¼ hour, or rather longer, should the fish be very large. Serve on a hot napkin, and garnish with cut l
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JUNE—BILLS OF FARE.
JUNE—BILLS OF FARE.
Dinner for 18 persons. Asparagus Soup, removed by Crimped Salmon. Fillets of Gurnets. Vase of Flowers. Soles aux fines herbes. Vermicelli Soup, removed by Whitebait. Lamb Cutlets and Peas. Lobster Patties. Vase of Flowers. Tendrons de Veau à la Jardinière. Larded Sweetbreads. Saddle of Lamb. Tongue. Roast Spring Chickens. Vase of Flowers. Boiled Capon. Ham. Boiled Calf’s Head. Prawns. Leveret, removed by Iced Pudding. Tartlets. Vol-au-Vent of Strawberries and Cream. Wine Jelly. Custards, in glas
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Dinner for 12 persons.
Dinner for 12 persons.
First Course. —Green-pea soup; rice soup; salmon and lobster sauce; trout à la Genévése; whitebait. Entrées. —Lamb cutlets and cucumbers; fricasseed chicken; stewed veal and peas; lobster rissoles. Second Course. —Roast quarter of lamb and spinach; filet de bœuf à la Jardinière; boiled fowls; braised shoulder of lamb; tongue; vegetables. Third Course. —Goslings; ducklings; Nesselrode pudding; Charlotte à la Parisienne; gooseberry tartlets; strawberry cream; raspberry-and-currant tart; custards;
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Dinner for 10 persons.
Dinner for 10 persons.
First Course. —Julienne soup; salmon trout and parsley-and-butter; red mullet. Entrées. —Stewed breast of veal and peas; mutton cutlets à la Maintenon. Second Course. —Roast fillet of veal; boiled leg of lamb, garnished with young carrots; boiled bacon-cheek; vegetables. Third Course. —Roast ducks; leveret; gooseberry tart; strawberry cream; strawberry tartlets; meringues; cabinet pudding; iced pudding; dessert and ices....
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Dinner for 8 persons.
Dinner for 8 persons.
First Course. —Vermicelli soup; trout à la Genévése; salmon cutlets. Entrées. —Lamb cutlets and peas; fricasseed chicken. Second Course. —Roast ribs of beef; half calf’s head, tongue, and brains; boiled ham; vegetables. Third Course. —Roast ducks; compôte of gooseberries; strawberry jelly; pastry; iced pudding; cauliflower with cream sauce; dessert and ices....
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Dinner for 6 persons.
Dinner for 6 persons.
First Course. —Spring soup; boiled salmon and lobster sauce. Entrées. —Veal cutlets and endive; ragoût of duck and green peas. Second Course. —Roast loin of veal; boiled leg of lamb and white sauce; tongue, garnished; vegetables. Third Course. —Strawberry cream; gooseberry tartlets; almond pudding; lobster salad; dessert. First Course. —Calf’s head soup; mackerel à la maître d’hôtel; whitebait. Entrées. —Chicken cutlets; curried lobster. Second Course. —Fore-quarter of lamb and salad; stewed bee
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JUNE, Plain Family Dinners for.
JUNE, Plain Family Dinners for.
Sunday. —1. Salmon trout and parsley-and-butter, new potatoes. 2. Roast fillet of veal, boiled bacon-cheek and spinach, vegetables. 3. Gooseberry tart, custard. Monday. —1. Light gravy soup. 2. Small meat pie, minced veal, garnished with rolled bacon, spinach, and potatoes. 3. Raspberry-and-currant tart. Tuesday. —1. Baked mackerel, potatoes. 2. Boiled leg of lamb, garnished with young carrots. 3. Lemon pudding. Wednesday. —1. Vegetable soup. 2. Calf’s liver and bacon, peas, hashed lamb from rem
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JUNE, Things in Season.
JUNE, Things in Season.
Fish. —Carp, crayfish, herrings, lobsters, mackerel, mullet, pike, prawns, salmon, soles, tench, trout, turbot. Meat. —Beef, lamb, mutton, veal, buck venison. Poultry. —Chickens, ducklings, fowls, green geese, leverets, plovers, pullets, rabbits, turkey poults, wheatears. Vegetables. —Artichokes, asparagus, beans, cabbages, carrots, cucumbers, lettuces, onions, parsnips, peas, potatoes, radishes, small salads, sea-kale, spinach,—various herbs. Fruit. —Apricots, cherries, currants, gooseberries,
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JULY—BILLS OF FARE.
JULY—BILLS OF FARE.
Dinner for 18 persons. Green-Pea Soup, removed by Salmon and dressed Cucumber. Whitebait. Vase of Flowers. Stewed Trout. Soup à la Reine, removed by Mackerel à la Maître d’Hôtel. Lamb Cutlets and Peas. Lobster Curry en Casserole. Vase of Flowers. Scollops of Chickens. Chicken Patties. Haunch of Venison. Pigeon Pie. Boiled Capons. Vase of Flowers. Spring Chickens. Braised Ham. Saddle of Lamb. Roast Ducks, removed by Vanilla Soufflé. Prawns. Raspberry Cream. Custards. Vase of Flowers. Cherry Tart.
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Dinner for 12 persons.
Dinner for 12 persons.
First Course. —Soup à la Jardinière; chicken soup; crimped salmon and parsley-and-butter; trout aux fines herbes, in cases. Entrées. —Tendrons de veau and peas; lamb cutlets and cucumbers. Second Course. —Loin of veal à la Béchamel; roast fore-quarter of lamb; salad; braised ham, garnished with broad beans; vegetables. Third Course. —Roast ducks; turkey poult; stewed peas à la Française; lobster salad; cherry tart; raspberry-and-currant tart; custards, in glasses; lemon creams; Nesselrode puddin
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Dinner for 8 persons.
Dinner for 8 persons.
First Course. —Green-pea soup; salmon and lobster sauce; crimped perch and Dutch sauce. Entrées. —Stewed veal and peas; lamb cutlets and cucumbers. Second Course. —Haunch of venison; boiled fowls à la Béchamel; braised ham; vegetables. Third Course. —Roast ducks; peas à la Française; lobster salad; strawberry cream; blancmange; cherry tart; cheesecakes; iced pudding. Dessert and ices....
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Dinner for 6 persons.
Dinner for 6 persons.
First Course. —Soup à la Jardinière; salmon trout and parsley-and-butter; fillets of mackerel à la maître d’hôtel. Entrées. —Lobster cutlets; beef palates, à la Italienne. Second Course. —Roast lamb; boiled capon and white sauce; boiled tongue, garnished with small vegetable marrows; bacon and beans. Third Course. —Goslings; whipped strawberry cream; raspberry-and-currant tart; meringues; cherry tartlets; iced pudding. Dessert and ices. First Course. —Julienne soup; crimped salmon and caper sauc
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JULY, Plain Family Dinners for.
JULY, Plain Family Dinners for.
Sunday. —1. Salmon trout and parsley-and-butter. 2. Roast fillet of veal, boiled bacon-cheek, peas, potatoes. 3. Raspberry-and-currant tart, baked custard pudding. Monday. —1. Green-pea soup. 2. Roast fowls garnished with water-cresses; gravy, bread sauce; cold veal and salad. 3. Cherry tart. Tuesday. —1. John dory and lobster sauce. 2. Curried fowl with remains of cold fowls, dish of rice, veal rolls with remains of cold fillet. 3. Strawberry cream. Wednesday. —1. Roast leg of mutton, vegetable
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JULY, Things in Season.
JULY, Things in Season.
Fish. —Carp, crayfish, dory, flounders, haddocks, herrings, lobsters, mackerel, mullet, pike, plaice, prawns, salmon, shrimps, soles, sturgeon, tench, thornback. Meat. —Beef, lamb, mutton, veal, buck venison. Poultry. —Chickens, ducklings, fowls, green geese, leverets, plovers, pullets, rabbits, turkey poults, wheatears, wild ducks (called flappers). Vegetables. —Artichokes, asparagus, beans, cabbages, carrots, cauliflowers, celery, cresses, endive, lettuces, mushrooms, onions, peas, radishes, s
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JULIENNE, Soup à la.
JULIENNE, Soup à la.
Ingredients. —½ pint of carrots, ½ pint of turnips, ¼ pint of onions, 2 or 3 leeks, ½ head of celery, 1 lettuce, a little sorrel and chervil, if liked, 2 oz. of butter, 2 quarts of stock. Mode. —Cut the vegetables into strips of about 1¼ inch long, and be particular they are all the same size, or some will be hard whilst the others will be done to a pulp. Cut the lettuce, sorrel, and chervil into larger pieces; fry the carrots in the butter, and pour the stock boiling to them. When this is done,
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KALE BROSE (a Scotch Recipe).
KALE BROSE (a Scotch Recipe).
Ingredients. —Half an ox-head or cow-heel, a teacupful of toasted oatmeal, salt to taste, 2 handfuls of greens, 3 quarts of water. Mode. —Make a broth of the ox-head or cow-heel, and boil it till oil floats on the top of the liquor, then boil the greens, shred, in it. Put the oatmeal, with a little salt, into a basin, and mix with it quickly a teacupful of the fat broth: it should not run into one doughy mass, but form knots. Stir it into the whole, give one boil, and serve very hot. Time. —4 ho
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KEGEREE.
KEGEREE.
Ingredients. —Any cold fish, 1 teacupful of boiled rice, 1 oz. of butter, 1 teaspoonful of mustard, 2 soft-boiled eggs, salt and cayenne to taste. Mode. —Pick the fish carefully from the bones, mix with the other ingredients, and serve very hot. The quantities may be varied according to the amount of fish used. Time. —¼ hour after the rice is boiled. Average cost , 5 d. exclusive of the fish....
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KIDNEYS, Broiled (a Breakfast or Supper Dish).
KIDNEYS, Broiled (a Breakfast or Supper Dish).
Ingredients. —Sheep kidneys, pepper and salt to taste. Mode. —Ascertain that the kidneys are fresh, and cut them open, very evenly, lengthwise, down to the root, for should one half be thicker than the other, one would be underdone whilst the other would be dried, but do not separate them; skin them, and pass a skewer under the white part of each half to keep them flat, and broil over a nice clear fire, placing the inside downwards; turn them when done enough on one side, and cook them on the ot
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KIDNEYS, Fried.
KIDNEYS, Fried.
Ingredients. —Kidneys, butter, pepper, and salt to taste. Mode. —Cut the kidneys open without quite dividing them, remove the skin, and put a small piece of butter in the frying-pan. When the butter is melted, lay in the kidneys the flat side downwards, and fry them for 7 or 8 minutes, turning them when they are half done. Serve on a piece of dry toast, season with pepper and salt, and put a small piece of butter in each kidney; pour the gravy from the pan over them, and serve very hot. Time. —7
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KIDNEY OMELET (a favourite French Dish).
KIDNEY OMELET (a favourite French Dish).
Ingredients. —6 eggs, 1 saltspoonful of salt, ½ saltspoonful of pepper, 2 sheep’s kidneys, or 2 tablespoonfuls of minced veal kidney, 5 oz. of butter. Mode. —Skin the kidneys, cut them into small dice, and toss them in a frying-pan, in 1 oz. of butter, over the fire for 2 or 3 minutes. Mix the ingredients for the omelet, and when the eggs are well whisked, stir in the pieces of kidney. Make the butter hot in the frying-pan, and when it bubbles, pour in the omelet, and fry it over a gentle fire f
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KIDNEYS, Stewed.
KIDNEYS, Stewed.
Ingredients. —About 8 kidneys, a large dessertspoonful of chopped herbs, 2 oz. butter, 1 dessertspoonful of flour, a little gravy, juice of half a lemon, a teaspoonful of Harvey sauce and mushroom ketchup, cayenne, and salt to taste. Mode. —Strew the herbs, with cayenne and salt, over the kidneys, melt the butter in the frying-pan, put in the kidneys, and brown them nicely all round; when nearly done, stir in the flour, and shake them well; now add the gravy and sauce, and stew them for a few mi
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LAMB.
LAMB.
The most delicious sorts of lamb are those of the South-Down breed, known by their black feet; and of these, those which have been exclusively suckled on the milk of the parent ewe, are considered the finest. Next to these in estimation are those fed on the milk of several dams; and last of all, though the fattest, the grass-fed lamb: this, however, implies an age much greater than either of the others. Lamb , in the early part of the season, however reared, is in London, and indeed generally, s
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LAMB, Breast of, and Green Peas.
LAMB, Breast of, and Green Peas.
Ingredients. —1 breast of lamb, a few slices of bacon, ½ pint of stock, 1 lemon, 1 onion, 1 bunch of savoury herbs, green-peas. Mode. —Remove the skin from a breast of lamb, put it into a saucepan of boiling water, and let it simmer for 5 minutes. Take it out and lay it in cold water. Line the bottom of a stewpan with a few thin slices of bacon; lay the lamb on these; peel the lemon, cut it into slices, and put these on the meat, to keep it white and make it tender; cover with 1 or 2 more slices
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LAMB, Stewed Breast of.
LAMB, Stewed Breast of.
Ingredients. —1 breast of lamb, pepper and salt to taste, sufficient stock to cover it, 1 glass of sherry, thickening of butter and flour. Mode. —Skin the lamb, cut it into pieces, and season them with pepper and salt; lay these in a stewpan, pour in sufficient stock or gravy to cover them, and stew very gently until tender, which will be in about 1½ hour. Just before serving, thicken the sauce with a little butter and flour; add the sherry, give one boil, and pour it over the meat. Green peas,
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LAMB, Fore-quarter of, to Carve.
LAMB, Fore-quarter of, to Carve.
We always think that a good and practised carver delights in the manipulation of this joint, for there is a little field for his judgment and dexterity which does not always occur. The separation of the shoulder from the breast is the first point to be attended to; this is done by passing the knife round the dotted line, as shown by the figures 1, 2, 3, 4, and 5, so as to cut through the skin, and then, by raising with a little force the shoulder, into which the fork should be firmly fixed, it w
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LAMB CUTLETS.
LAMB CUTLETS.
Ingredients. —Loin of lamb, pepper and salt to taste. Mode. —Trim off the flap from a fine loin of lamb, and cut it into cutlets about ¾ inch in thickness. Have ready a bright clear fire; lay the cutlets on a gridiron, and broil them of a nice pale brown, turning them when required. Season them with pepper and salt; serve very hot and quickly, and garnish with crisped parsley, or place them on mashed potatoes. Asparagus, spinach, or peas are the favourite accompaniments to lamb chops. Time. —Abo
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LAMB, Cutlets and Spinach (an Entrée).
LAMB, Cutlets and Spinach (an Entrée).
Ingredients. —8 cutlets, egg and bread-crumbs, salt and pepper to taste, a little clarified butter. Mode. —Cut the cutlets from a neck of lamb, and shape them by cutting off the thick part of the chine-bone. Trim off most of the fat and all the skin, and scrape the top part of the bones quite clean. Brush the cutlets over with egg, sprinkle them with bread-crumbs, and season with pepper and salt. Now dip them into clarified butter, sprinkle over a few more bread-crumbs, and fry them over a sharp
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LAMB, Roast Fore-quarter of.
LAMB, Roast Fore-quarter of.
Ingredients. —Lamb, a little salt. Mode. —To obtain the flavour of lamb in perfection, it should not be long kept; time to cool is all that it requires; and though the meat may be somewhat thready, the juices and flavour will be infinitely superior to that of lamb that has been killed 2 or 3 days. Make up the fire in good time, that it may be clear and brisk when the joint is put down. Place it at a sufficient distance to prevent the fat from burning, and baste it constantly till the moment of s
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LAMB’S FRY.
LAMB’S FRY.
Ingredients. —1 lb. of lamb’s fry, 3 pints of water, egg and bread-crumbs, 1 teaspoonful of chopped parsley, salt and pepper to taste. Mode. —Boil the fry for ¼ hour in the above proportion of water, take it out and dry it in a cloth; grate some bread down finely, mix with it a teaspoonful of chopped parsley and a high seasoning of pepper and salt. Brush the fry lightly over with the yolk of an egg, sprinkle over the bread-crumbs, and fry for 5 minutes. Serve very hot on a napkin in a dish, and
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LAMB, Hashed, and Broiled Blade-Bone.
LAMB, Hashed, and Broiled Blade-Bone.
[ Cold Meat Cookery. ] Ingredients. —The remains of a cold shoulder of lamb, pepper and salt to taste, 2 oz. of butter, about ½ pint of stock or gravy, 1 tablespoonful of shalot vinegar, 3 or 4 pickled gherkins. Mode. —Take the blade-bone from the shoulder, and cut the meat into collops as neatly as possible. Season the bone with pepper and salt, pour a little oiled butter over it, and place it in the oven to warm through. Put the stock into a stewpan, add the ketchup and shalot vinegar, and lay
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LAMB, Boiled Leg of, à la Béchamel.
LAMB, Boiled Leg of, à la Béchamel.
Ingredients. —Leg of lamb, Béchamel sauce. Mode. —Do not choose a very large joint, but one weighing about 5 lbs. Have ready a saucepan of boiling water, into which plunge the lamb, and when it boils up again, draw it to the side of the fire, and let the water cool a little. Then stew very gently for about 1¼ hour, reckoning from the time that the water begins to simmer. Make some Béchamel, dish the lamb, pour the sauce over it, and garnish with tufts of boiled cauliflower or carrots. When liked
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LAMB, Roast Leg of.
LAMB, Roast Leg of.
Ingredients. —Lamb, a little salt. Mode. —Place the joint at a good distance from the fire at first, and baste well the whole time it is cooking. When nearly done, draw it nearer the fire to acquire a nice brown colour. Sprinkle a little fine salt over the meat, empty the dripping-pan of its contents; pour in a little boiling water, and strain this over the meat. Serve with mint sauce and a fresh salad, and for vegetables send peas, spinach, or cauliflowers to table with it. Time. —A leg of lamb
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LAMB, Braised Loin of.
LAMB, Braised Loin of.
Ingredients. —1 loin of lamb, a few slices of bacon, 1 bunch of green onions, 5 or 6 young carrots, a bunch of savoury herbs, 2 blades of pounded mace, 1 pint of stock, salt to taste. Mode. —Bone a loin of lamb, and line the bottom of a stewpan just capable of holding it, with a few thin slices of fat bacon; add the remaining ingredients, cover the meat with a few more slices of bacon, pour in the stock, and simmer very gently for 2 hours; take it up, dry it, strain and reduce the gravy to a gla
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LAMB, Roast Saddle of.
LAMB, Roast Saddle of.
Ingredients. —Lamb; a little salt. Mode. —This joint is now very much in vogue, and is generally considered a nice one for a small party. Have ready a clear brisk fire; put down the joint at a little distance, to prevent the fat from scorching, and keep it well basted all the time it is cooking. Serve with mint sauce and a fresh salad, and send to table with it either peas, cauliflowers, or spinach. Time. —A small saddle, 1½ hour; a large one, 2 hours. Average cost , 10 d. to 1 s. per lb. Suffic
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LAMB, Roast Shoulder of.
LAMB, Roast Shoulder of.
Ingredients. —Lamb; a little salt. Mode. —Have ready a clear brisk fire, and put down the joint at a sufficient distance from it, that the fat may not burn. Keep constantly basting until done, and serve with a little gravy made in the dripping-pan, and send mint sauce to table with it. Peas, spinach, or cauliflowers are the usual vegetables served with lamb, and also a fresh salad. Time. —A shoulder of lamb rather more than 1 hour. Average cost , 10 d. to 1 s. per lb. Sufficient for 4 or 5 perso
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LAMB, Shoulder of, Stuffed.
LAMB, Shoulder of, Stuffed.
Ingredients. —Shoulder of lamb, forcemeat, trimmings of veal or beef, 2 onions, ½ head of celery, 1 faggot of savoury herbs, a few slices of fat bacon, 1 quart of stock. Mode. —Take the blade-bone out of a shoulder of lamb, fill up its place with forcemeat, and sew it up with coarse thread. Put it into a stewpan with a few slices of bacon under and over the lamb, and add the remaining ingredients. Stew very gently for rather more than 2 hours. Reduce the gravy, with which glaze the meat, and ser
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LANDRAIL, Roast, or Corn-Crake.
LANDRAIL, Roast, or Corn-Crake.
Ingredients. —3 or 4 birds, butter, fried bread-crumbs. Mode. —Pluck and draw the birds, wipe them inside and out with damp cloths, and truss them in the following manner: Bring the head round under the wing, and the thighs close to the sides; pass a skewer through them and the body, and keep the legs straight. Roast them before a clear fire, keep them well basted, and serve on fried bread-crumbs, with a tureen of brown gravy. When liked, bread-sauce may also be sent to table with them. Time. —1
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LANDRAIL, to Carve.
LANDRAIL, to Carve.
Landrail, being trussed like Snipe, with the exception of its being drawn, may be carved in the same manner....
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LARD, to Melt.
LARD, to Melt.
Melt the inner fat of the pig, by putting it in a stone jar, and placing this in a saucepan of boiling water, previously stripping off the skin. Let it simmer gently over a bright fire, and, as it melts, pour it carefully from the sediment. Put it into small jars or bladders for use, and keep it in a cool place. The flead or inside fat of the pig, before it is melted, makes exceedingly light crust, and is particularly wholesome. It may be preserved a length of time by salting it well, and occasi
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LARDING.
LARDING.
Ingredients. —Bacon and larding-needle. Mode. —Bacon for larding should be firm and fat, and ought to be cured without any saltpetre, as this reddens white meats. Lay it on a table, the rinds downwards; trim off any rusty part, and cut it into slices of an equal thickness. Place the slices one on the top of another, and cut them evenly into narrow strips, so arranging it that every piece of bacon is of the same size. Bacon for fricandeaux, poultry, and game, should be about 2 inches in length, a
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LARK PIE (an Entrée).
LARK PIE (an Entrée).
Ingredients. —A few thin slices of beef, the same of bacon, 9 larks, flour; for stuffing, 1 teacupful of bread-crumbs, ½ teaspoonful of minced lemon-peel, 1 teaspoonful of minced parsley, 1 egg, salt and pepper to taste, 1 teaspoonful of chopped shalot, ½ pint of weak stock or water, puff-paste. Mode. —Make a stuffing of bread-crumbs, minced lemon-peel, parsley, and the yolk of an egg, all of which should be well mixed together; roll the larks in flour, and stuff them. Line the bottom of a pie-d
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LARKS, Roast.
LARKS, Roast.
Ingredients. —Larks, egg and bread-crumbs, fresh butter. Mode. —These birds are by many persons esteemed a great delicacy, and may be either roasted or broiled. Pick, gut, and clean them; when they are trussed, brush them over with the yolk of an egg; sprinkle with bread-crumbs, and roast them before a quick fire; baste them continually with fresh butter, and keep sprinkling with the bread-crumbs until the birds are well covered. Dish them on bread-crumbs fried in clarified butter, and garnish t
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LEEK SOUP.
LEEK SOUP.
Ingredients. —A sheep’s head, 3 quarts of water, 12 leeks cut small, pepper and salt to taste, oatmeal to thicken. Mode. —Prepare the head, either by skinning or cleaning the skin very nicely; split it in two; take out the brains, and put it into boiling water; add the leeks and seasoning, and simmer very gently for 4 hours. Mix smoothly, with cold water, as much oatmeal as will make the soup tolerably thick; pour it into the soup; continue stirring till the whole is blended and well done, and s
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LEMON BISCUITS.
LEMON BISCUITS.
Ingredients. —1¼ lb. of flour, ¾ lb. of loaf sugar, 6 oz. of fresh butter, 4 eggs, 1 oz. of lemon-peel, 2 dessertspoonfuls of lemon-juice. Mode. —Rub the flour into the butter; stir in the pounded sugar and very finely-minced lemon-peel, and when these ingredients are thoroughly mixed, add the eggs, which should be previously well whisked, and the lemon-juice. Beat the mixture well for a minute or two, then drop it from a spoon on to a buttered tin, about 2 inches apart, as the cakes will spread
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LEMON BLANCMANGE.
LEMON BLANCMANGE.
Ingredients. —1 quart of milk, the yolks of 4 eggs, 3 oz. of ground rice, 6 oz. of pounded sugar, 1½ oz. of fresh butter, the rind of 1 lemon, the juice of 2, ½ oz. of gelatine. Mode. —Make a custard with the yolks of the eggs and ½ pint of the milk, and when done, put it into a basin; put half the remainder of the milk into a saucepan with the ground rice, fresh butter, lemon-rind, and 3 oz. of the sugar, and let these ingredients boil until the mixture is stiff, stirring them continually; when
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LEMON CAKE.
LEMON CAKE.
Ingredients. —10 eggs, 3 tablespoonfuls of orange-flower water, ¾ lb. of pounded loaf sugar, 1 lemon, ¾ lb. of flour. Mode. —Separate the whites from the yolks of the eggs; whisk the former to a stiff froth; add the orange-flower water, the sugar, grated lemon-rind, and mix these ingredients well together. Then beat the yolks of the eggs, and add them, with the lemon-juice, to the whites, &c.; dredge in the flour gradually; keep beating the mixture well; put it into a buttered mould, and
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LEMON CHEESECAKES.
LEMON CHEESECAKES.
Ingredients. —¼ lb. of butter, 1 lb. of loaf sugar, 6 eggs, the rind of 2 lemons and the juice of 3. Mode. —Put all the ingredients into a stewpan, carefully grating the lemon-rind and straining the juice. Keep stirring the mixture over the fire until the sugar is dissolved, and it begins to thicken: when of the consistency of honey, it is done; then put it into small jars, and keep in a dry place. This mixture will remain good 3 or 4 months. When made into cheesecakes, add a few pounded almonds
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LEMON CREAM.
LEMON CREAM.
Ingredients. —1 pint of cream, the yolks of two eggs, ¼ lb. of white sugar, 1 large lemon, 1 oz. of isinglass. Mode. —Put the cream into a lined saucepan with the sugar, lemon-peel, and isinglass, and simmer these over a gentle fire for about 10 minutes, stirring them all the time. Strain the cream into a jug, add the yolks of eggs, which should be well beaten, and put the jug into a saucepan of boiling water; stir the mixture one way until it thickens, but do not allow it to boil ; take it off
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LEMON CREAM, Economical.
LEMON CREAM, Economical.
Ingredients. —1 quart of milk, 8 bitter almonds, 2 oz. of gelatine, 2 large lemons, ¾ lb. of lump sugar, the yolks of 6 eggs. Mode. —Put the milk into a lined saucepan with the almonds, which should be well pounded in a mortar, the gelatine, lemon-rind, and lump sugar, and boil these ingredients for about 5 minutes. Beat up the yolks of the eggs, strain the milk into a jug, add the eggs, and pour the mixture backwards and forwards a few times, until nearly cold; then stir briskly to it the lemon
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LEMON CREAMS, Very Good.
LEMON CREAMS, Very Good.
Ingredients. —1 pint of cream, 2 dozen sweet almonds, 3 glasses of sherry, the rind and juice of 2 lemons, sugar to taste. Mode. —Blanch and chop the almonds, and put them into a jug with the cream; in another jug put the sherry, lemon-rind, strained juice, and sufficient pounded sugar to sweeten the whole nicely. Pour rapidly from one jug to the other till the mixture is well frothed; then pour it into jelly-glasses, omitting the lemon-rind. This is a very cool and delicious sweet for summer, a
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LEMON CREAMS, or Custards.
LEMON CREAMS, or Custards.
Ingredients. —5 oz. of loaf sugar, 2 pints of boiling water, the rind of 1 lemon and the juice of 3, the yolks of 8 eggs. Mode. —Make a quart of lemonade in the following manner:—Dissolve the sugar in the boiling water, having previously, with part of the sugar, rubbed off the lemon-rind, and add the strained juice. Strain the lemonade into a saucepan, and add the yolks of the eggs, which should be well beaten; stir this one way over the fire until the mixture thickens, but do not allow it to bo
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LEMON DUMPLINGS.
LEMON DUMPLINGS.
Ingredients. —½ lb. of grated bread, ¼ lb. of chopped suet, ¼ lb. of moist sugar, 2 eggs, 1 large lemon. Mode. —Mix the bread, suet, and moist sugar well together, adding the lemon-peel, which should be very finely minced. Moisten with the eggs and strained lemon-juice; stir well, and put the mixture into small buttered cups. Tie them down and boil for ¾ hour. Turn them out on a dish, strew sifted sugar over them, and serve with wine sauce. Time. —¾ hour. Average cost , 7 d. Sufficient for 6 dum
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LEMON JELLY.
LEMON JELLY.
Ingredients. —6 lemons, ¾ lb. of lump sugar, 1 pint of water, 1¼ oz. of isinglass, ¼ pint of sherry. Mode. —Peel 3 of the lemons, pour ½ pint of boiling water on the rind, and let it infuse for ½ hour; put the sugar, isinglass, and ½ pint of water into a lined saucepan, and boil these ingredients for 20 minutes; then put in the strained lemon-juice, the strained infusion of the rind, and bring the whole to the point of boiling; skim well, add the wine, and run the jelly through a bag; pour it in
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LEMON MINCEMEAT.
LEMON MINCEMEAT.
Ingredients. —2 large lemons, 6 large apples, ½ lb. of suet, 1 lb. of currants, ½ lb. of sugar, 2 oz. of candied lemon-peel, 1 oz. of citron, mixed spice to taste. Mode. —Pare the lemons, squeeze them, and boil the peel until tender enough to mash. Add to the mashed lemon-peel the apples, which should be pared, cored, and minced; the chopped suet, currants, sugar, sliced peel, and spice. Strain the lemon-juice to these ingredients, stir the mixture well, and put it in a jar with a closely-fittin
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LEMON-PEEL.
LEMON-PEEL.
This contains an essential oil of a very high flavour and fragrance, and is consequently esteemed both a wholesome and agreeable stomachic. It is used, as will be seen by many recipes in this book, as an ingredient for flavouring a number of various dishes. Under the name of candied lemon-peel, it is cleared of the pulp and preserved in sugar, when it becomes an excellent sweetmeat....
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LEMON PUDDING, Baked.
LEMON PUDDING, Baked.
Ingredients. —The yolks of 4 eggs, 4 oz. of pounded sugar, 1 lemon, ¼ lb. of butter, puff-crust. Mode. —Beat the eggs to a froth; mix with them the sugar and warmed butter; stir these ingredients well together, putting in the grated rind and strained juice of the lemon-peel. Line a shallow dish with puff-paste; put in the mixture, and bake in a moderate oven for 40 minutes; turn the pudding out of the dish, strew over it sifted sugar, and serve. Time. —40 minutes. Average cost , 10 d. Sufficient
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LEMON PUDDING, Baked.
LEMON PUDDING, Baked.
Ingredients. —10 oz. of bread-crumbs, 2 pints of milk, 2 oz. of butter, 1 lemon, ¼ lb. of pounded sugar, 4 eggs, 1 tablespoonful of brandy. Mode. —Bring the milk to the boiling point, stir in the butter, and pour these hot over the bread-crumbs; add the sugar and very finely-minced lemon-peel; beat the eggs, and stir these in with the brandy to the other ingredients; put a paste round the dish, and bake for ¾ hour. Time. —¾ hour. Average cost , 1 s. 2 d. Sufficient for 6 or 7 persons. Seasonable
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LEMON PUDDING, Baked (Very Rich).
LEMON PUDDING, Baked (Very Rich).
Ingredients. —The rind and juice of 2 large lemons, ½ lb. of loaf sugar, ¼ pint of cream, the yolks of 8 eggs, 2 oz. of almonds, ½ lb. of butter, melted. Mode. —Mix the pounded sugar with the cream and add the yolks of eggs and the butter, which should be previously warmed. Blanch and pound the almonds, and put these, with the grated rind and strained juice of the lemons, to the other ingredients. Stir all well together; line a dish with puff-paste, put in the mixture, and bake for 1 hour. Time.
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LEMON PUDDING, Boiled.
LEMON PUDDING, Boiled.
Ingredients. —½ lb. of chopped suet, ¾ lb. of bread-crumbs, 2 small lemons, 6 oz. of moist sugar, ¼ lb. of flour, 2 eggs, milk. Mode. —Mix the suet, bread-crumbs, sugar, and flour well together, adding the lemon-peel, which should be very finely minced, and the juice, which should be strained. When these ingredients are well mixed, moisten with the eggs and sufficient milk to make the pudding of the consistency of thick batter; put it into a well-buttered mould, and boil for 3½ hours; turn it ou
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LEMON PUDDING, Plain.
LEMON PUDDING, Plain.
Ingredients. —¾ lb. of flour, 6 oz. of lard or dripping, the juice of 1 large lemon, 1 teaspoonful of flour, sugar. Mode. —Make the above proportions of flour and lard into a smooth paste, and roll it out to the thickness of about ½ an inch. Squeeze the lemon-juice, strain it into a cup, stir the flour into it, and as much moist sugar as will make it into a stiff and thick paste; spread this mixture over the paste, roll it up, secure the ends, and tie the pudding in a floured cloth. Boil for 2 h
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LEMON SAUCE, for Boiled Fowl.
LEMON SAUCE, for Boiled Fowl.
Ingredients. —1 small lemon, ¾ pint of melted butter. Mode. —Cut the lemon into very thin slices, and these again into very small dice. Have ready ¾ pint of melted butter, put in the lemon; let it just simmer, but not boil, and pour it over the fowls. Time. —1 minute to simmer. Average cost , 6 d. Sufficient for a pair of large fowls....
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LEMON WHITE SAUCE, for Fowls, Fricassees, &c.
LEMON WHITE SAUCE, for Fowls, Fricassees, &c.
Ingredients. —¾ pint of cream, the rind and juice of 1 lemon, ½ teaspoonful of whole white pepper, 1 sprig of lemon thyme, 3 oz. of butter, 1 dessertspoonful of flour, 1 teacupful of white stock; salt to taste. Mode. —Put the cream into a very clean saucepan (a lined one is best), with the lemon-peel, pepper, and thyme, and let these infuse for ½ hour, when simmer gently for a few minutes, or until there is a nice flavour of lemon. Strain it, and add a thickening of butter and flour in the above
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LEMON SAUCE, for Sweet Puddings.
LEMON SAUCE, for Sweet Puddings.
Ingredients. —The rind and juice of 1 lemon, 1 tablespoonful of flour, 1 oz. of butter, 1 large wineglassful of sherry, 1 wineglassful of water, sugar to taste, the yolks of 4 eggs. Mode. —Rub the rind of the lemon on to some lumps of sugar; squeeze out the juice, and strain it; put the butter and flour into a saucepan, stir them over the fire, and when of a pale brown, add the wine, water, and strained lemon-juice. Crush the lumps of sugar that were rubbed on the lemon; stir these into the sauc
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LEMON SPONGE.
LEMON SPONGE.
Ingredients. —2 oz. of isinglass, 1¾ pint of water, ¾ lb. of pounded sugar, the juice of 5 lemons, the rind of 1, the whites of 3 eggs. Mode. —Dissolve the isinglass in the water, strain it into a saucepan, and add the sugar, lemon-rind, and juice. Boil the whole from 10 to 15 minutes; strain it again, and let it stand till it is cold and begins to stiffen. Beat the whites of the eggs, put them to it, and whisk the mixture till it is quite white; put it into a mould which has been previously wet
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LEMON SYRUP.
LEMON SYRUP.
Ingredients. —2 lbs. of loaf sugar, 2 pints of water, 1 oz. of citric acid, ½ drachm of essence of lemon. Mode. —Boil the sugar and water together for ¼ hour, and put it into a basin, where let it remain till cold. Beat the citric acid to a powder, mix the essence of lemon with it, then add these two ingredients to the syrup; mix well, and bottle for use. Two tablespoonfuls of the syrup are sufficient for a tumbler of cold water, and will be found a very refreshing summer drink. Sufficient. —2 t
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LEMONS, to Pickle, with the Peel on.
LEMONS, to Pickle, with the Peel on.
Ingredients. —6 lemons, 2 quarts of boiling water; to each quart of vinegar allow ½ oz. of cloves, ½ oz. of white pepper, 1 oz. of bruised ginger, ¼ oz. of mace and chilies, 1 oz. of mustard-seed, ½ stick of sliced horseradish, a few cloves of garlic. Mode. —Put the lemons into a brine that will bear an egg; let them remain in it 6 days, stirring them every day; have ready 2 quarts of boiling water, put in the lemons, and allow them to boil for ¼ hour; take them out, and let them lie in a cloth
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LEMONS, to Pickle, without the Peel.
LEMONS, to Pickle, without the Peel.
Ingredients. —6 lemons, 1 lb. of fine salt; to each quart of vinegar, the same ingredients as in the last recipe. Mode. —Peel the lemons, slit each one down 3 times, so as not to divide them, and rub the salt well into the divisions; place them in a pan, where they must remain for a week, turning them every other day; then put them in a Dutch oven before a clear fire until the salt has become perfectly dry; then arrange them in a jar. Pour over sufficient boiling vinegar to cover them, to which
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LEMON WINE.
LEMON WINE.
Ingredients. —To 4½ gallons of water allow the pulp of 50 lemons, the rind of 25, 16 lbs. of loaf sugar, ½ oz. of isinglass, 1 bottle of brandy. Mode. —Peel and slice the lemons, but use only the rind of 25 of them, and put them into the cold water. Let it stand 8 or 9 days, squeezing the lemons well every day; then strain the water off and put it into a cask with the sugar. Let it work some time, and when it has ceased working, put in the isinglass. Stop the cask down; in about six months put i
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LEMONADE.
LEMONADE.
Ingredients. —The rind of two lemons, the juice of 3 large or 4 small ones, ½ lb. of loaf sugar, 1 quart of boiling water. Mode. —Rub some of the sugar, in lumps, on 2 of the lemons until they have imbibed all the oil from them, and put it with the remainder of the sugar into a jug; add the lemon-juice (but no pips), and pour over the whole a quart of boiling water. When the sugar is dissolved, strain the lemonade through a fine sieve or piece of muslin, and, when cool, it will be ready for use.
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LEMONADE, Nourishing.
LEMONADE, Nourishing.
Ingredients. —1½ pint of boiling water, the juice of 4 lemons, the rinds of 2, ½ pint of sherry, 4 eggs, 6 oz. of loaf sugar. Mode. —Pare off the lemon-rind thinly, put it into a jug with the sugar, and pour over the boiling water. Let it cool, then strain it; add the wine, lemon-juice, and eggs, previously well beaten, and also strained, and the beverage will be ready for use. If thought desirable, the quantity of sherry and water could be lessened, and milk substituted for them. To obtain the
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LETTUCES.
LETTUCES.
These form one of the principal ingredients to summer salads; they should be blanched, and be eaten young. They are seldom served in any other way, but may be stewed and sent to table in a good brown gravy flavoured with lemon-juice. In preparing them for a salad, carefully wash them free from dirt, pick off all the decayed and outer leaves, and dry them thoroughly by shaking them in a cloth. Cut off the stalks, and either halve or cut the lettuces into small pieces. The manner of cutting them u
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LEVERET, to Dress a.
LEVERET, to Dress a.
Ingredients. —2 leverets, butter, flour. Mode. —Leverets should be trussed in the same manner as a hare, but they do not require stuffing. Roast them before a clear fire, and keep them well basted all the time they are cooking. A few minutes before serving, dredge them lightly with flour, and froth them nicely. Serve with plain gravy in the dish, and send to table red-currant jelly with them. Time. —½ to ¾ hour. Average cost , in full season, 4 s. each. Sufficient for 5 or 6 persons. Seasonable
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LIAISON OF EGGS, for Thickening Sauces.
LIAISON OF EGGS, for Thickening Sauces.
Ingredients. —The yolks of 3 eggs, 8 tablespoonfuls of milk or cream. Mode. —Beat up the yolks of the eggs, to which add the milk, and strain the whole through a hair-sieve. When the liaison is being added to the sauce it is intended to thicken, care must be exercised to keep stirring it during the whole time, or, otherwise, the eggs will curdle. It should only just simmer, but not boil....
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LIQUEUR JELLY.
LIQUEUR JELLY.
Ingredients. —1 lb. of lump sugar, 2 oz. of isinglass, 1½ pint of water, the juice of 2 lemons, ¼ pint of liqueur. Mode. —Put the sugar, with 1 pint of the water, into a stewpan, and boil them gently by the side of the fire until there is no scum remaining, which must be carefully removed as fast as it rises. Boil the isinglass with the other ½ pint of water, and skim it carefully in the same manner. Strain the lemon-juice, and add it, with the clarified isinglass, to the syrup; put in the lique
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LIVER AND LEMON SAUCE, for Poultry.
LIVER AND LEMON SAUCE, for Poultry.
Ingredients. —The liver of a fowl, one lemon, salt to taste, ½ pint of melted butter. Mode. —Wash the liver, and let it boil for a few minutes; peel the lemon very thin, remove the white part and pips, and cut it into very small dice; mince the liver and a small quantity of the lemon-rind very fine; add these ingredients to ½ pint of smoothly-made melted butter; season with a little salt, put in the cut lemon, heat it gradually, but do not allow it to boil, lest the butter should oil. Time. —1 m
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LIVER AND PARSLEY SAUCE, for Poultry.
LIVER AND PARSLEY SAUCE, for Poultry.
Ingredients. —The liver of a fowl, one tablespoonful of minced parsley, ½ pint of melted butter. Mode. —Wash and score the liver, boil it for a few minutes, and mince it very fine; blanch or scald a small bunch of parsley, of which there should be sufficient when chopped to fill a tablespoon; add this with the minced liver, to ½ pint of smoothly-made melted butter; let it just boil; when serve. Time. —1 minute to simmer. Sufficient for a pair of small fowls....
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LOBSTERS, to Boil.
LOBSTERS, to Boil.
Ingredients. —¼ lb. of salt to each gallon of water. Mode. —Buy the lobsters alive, and choose those that are heavy and full of motion, which is an indication of their freshness. When the shell is incrusted, it is a sign they are old: medium-sized lobsters are the best. Have ready a stewpan of boiling water, salted in the above proportion; put in the lobster, and keep it boiling quickly from 20 minutes to ¾ hour, according to its size, and do not forget to skim well. If it boils too long, the me
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LOBSTER CURRY (an Entrée).
LOBSTER CURRY (an Entrée).
Ingredients. —1 lobster, 2 onions, 1 oz. butter, 1 tablespoonful of curry-powder, ½ pint of medium stock, the juice of ½ lemon. Mode. —Pick the meat from the shell, and cut into nice square pieces; fry the onions of a pale brown in the butter, stir in the curry-powder and stock, and simmer till it thickens, when put in the lobster; stew the whole slowly for ½ hour, stirring occasionally; and just before sending to table, put in the lemon-juice. Serve boiled rice with it, the same as for other cu
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LOBSTER CUTLETS (an Entrée).
LOBSTER CUTLETS (an Entrée).
Ingredients. —1 large hen lobster, 1 oz. fresh butter, ½ saltspoonful of salt, pounded mace, grated nutmeg, cayenne and white pepper to taste, egg, and bread-crumbs. Mode. —Pick the meat from the shell, and pound it in a mortar with the butter, and gradually add the mace and seasoning, well mixing the ingredients; beat all to a smooth paste, and add a little of the spawn; divide the mixture into pieces of an equal size, and shape them like cutlets. They should not be very thick. Brush them over
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LOBSTERS, to Dress.
LOBSTERS, to Dress.
When the lobster is boiled, rub it over with a little salad-oil, which wipe off again; separate the body from the tail, break off the great claws, and crack them at the joints, without injuring the meat; split the tail in halves, and arrange all neatly in a dish, with the body upright in the middle, and garnish with parsley....
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LOBSTER, Hot.
LOBSTER, Hot.
Ingredients. —1 lobster, 2 oz. of butter, grated nutmeg; salt, pepper, and pounded mace, to taste; broad crumbs, 2 eggs. Mode. —Pound the meat of the lobster to a smooth paste with the butter and seasoning, and add a few bread-crumbs. Beat the eggs, and make the whole mixture into the form of a lobster; pound the spawn, and sprinkle over it. Bake ¼ hour, and just before serving, lay over it the tail and body shell, with the small claws underneath, to resemble a lobster. Time. —¼ hour. Average co
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LOBSTER PATTIES (an Entrée).
LOBSTER PATTIES (an Entrée).
Ingredients. —Minced lobster, 4 tablespoonfuls of béchamel, 6 drops of anchovy sauce, lemon-juice, cayenne to taste. Mode. —Line the patty-pans with puff-paste, and put into each a small piece of bread; cover with paste, brush over with egg, and bake of a light colour. Take as much lobster as is required, mince the meat very fine, and add the above ingredients; stir it over the fire for 5 minutes; remove the lids of the patty-cases, take out the bread, fill with the mixture, and replace the cove
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LOBSTER, Potted.
LOBSTER, Potted.
Ingredients. —2 lobsters; seasoning to taste, of nutmeg, pounded mace, white pepper, and salt; ¼ lb. of butter, 3 or 4 bay-leaves. Mode. —Take out the meat carefully from the shell, but do not cut it up. Put some butter at the bottom of a dish, lay in the lobster as evenly as possible, with the bay-leaves and seasoning between. Cover with butter, and bake for ¾ hour in a gentle oven. When done, drain the whole on a sieve, and lay the pieces in potting-jars, with the seasoning about them. When co
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LOBSTER (à la Mode Française).
LOBSTER (à la Mode Française).
Ingredients. —1 lobster, 4 tablespoonfuls of white stock, 2 tablespoonfuls of cream, pounded mace, and cayenne to taste; bread-crumbs. Mode. —Pick the meat from the shell, and cut it up into small square pieces; put the stock, cream, and seasoning into a stewpan, add the lobster, and let it simmer gently for 6 minutes. Serve it in the shell, which must be nicely cleaned, and have a border of puff-paste; cover it with bread-crumbs, place small pieces of butter over, and brown before the fire, or
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LOBSTER SALAD.
LOBSTER SALAD.
Ingredients. —1 hen lobster, lettuces, endive, small salad (whatever is in season), a little chopped beetroot, 2 hard-boiled eggs, a few slices of cucumber. For dressing, 4 tablespoonfuls of oil, 2 do. of vinegar, 1 teaspoonful of made mustard, the yolks of 2 eggs; cayenne and salt to taste; ¼ teaspoonful of anchovy sauce. These ingredients should be mixed perfectly smooth, and form a creamy-looking sauce. Mode. —Wash the salad, and thoroughly dry it by shaking it in a cloth. Cut up the lettuces
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LOBSTER SAUCE, to serve with Turbot, Salmon, Brill, &c. (very Good.)
LOBSTER SAUCE, to serve with Turbot, Salmon, Brill, &c. (very Good.)
Ingredients. —1 middling-sized hen lobster, ¾ pint of melted butter, 1 tablespoonful of anchovy sauce, ½ oz. of butter, salt and cayenne to taste, a little pounded mace when liked, 2 or 3 tablespoonfuls of cream. Mode. —Choose a hen lobster, as this is indispensable, in order to render this sauce as good as it ought to be. Pick the meat from the shells, and cut it into small square pieces; put the spawn, which will be found under the tail of the lobster, into a mortar with ½ oz. of butter, and p
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LOBSTER SOUP.
LOBSTER SOUP.
Ingredients. —3 large lobsters, or 6 small ones; the crumb of a French roll, 2 anchovies, 1 onion, 1 small bunch of sweet herbs, 1 strip of lemon-peel, 2 oz. of butter, a little nutmeg, 1 teaspoonful of flour, 1 pint of cream, 1 pint of milk; forcemeat balls, mace, salt, and pepper to taste, bread-crumbs, 1 egg, 2 quarts of water. Mode. —Pick the meat from the lobsters, and beat the fins, chine, and small claws in a mortar, previously taking away the brown fin and the bag in the head. Put it in
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LUNCHEONS.
LUNCHEONS.
The remains of cold joints, nicely garnished, a few sweets, or a little hashed meat, poultry or game, are the usual articles placed on the table for luncheon, with bread, and cheese, biscuits, butter, &c. If a substantial meal is desired, rump-steaks or mutton chops may be served, as also veal cutlets, kidneys, or any dish of that kind. In families where there is a nursery, the mistress of the house often partakes of the meal with the children, and makes it her luncheon. In the summer, a
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MACARONI, as usually served with the CHEESE COURSE.
MACARONI, as usually served with the CHEESE COURSE.
Ingredients. —½ lb. of pipe macaroni, 1 lb. of butter, 6 oz. of Parmesan or Cheshire cheese, pepper and salt to taste, 1 pint of milk, 2 pints of water, bread-crumbs. Mode. —Put the milk and water into a saucepan with sufficient salt to flavour it; place it on the fire, and, when it boils quickly, drop in the macaroni. Keep the water boiling until it is quite tender; drain the macaroni, and put it into a deep dish. Have ready the grated cheese, either Parmesan or Cheshire; sprinkle it amongst th
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MACARONI, Sweet Pudding.
MACARONI, Sweet Pudding.
Ingredients. —2½ oz. of macaroni, 2 pints, of milk, the rind of ½ lemon, 3 eggs, sugar and grated nutmeg to taste, 2 tablespoonfuls of brandy. Mode. —Put the macaroni, with a pint of the milk, into a saucepan with the lemon-peel, and let it simmer gently until the macaroni is tender: then put it into a pie-dish without the peel; mix the other pint of milk with the eggs; stir these well together, adding the sugar and brandy, and pour the mixture over the macaroni. Grate a little nutmeg over the t
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MACARONI SOUP.
MACARONI SOUP.
Ingredients. —3 oz. of macaroni, a piece of butter the size of a walnut, salt to taste, 2 quarts of clear stock. Mode. —Throw the macaroni and butter into boiling water, with a pinch of salt, and simmer for ½ an hour. When it is tender, drain and cut it into thin rings or lengths, and drop it into the boiling stock. Stew gently for 15 minutes, and serve grated Parmesan cheese with it. Time. —¾ to 1 hour. Average cost , 1 s. per quart. Seasonable all the year. Sufficient for 8 persons....
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MACARONI, a Sweet Dish of.
MACARONI, a Sweet Dish of.
Ingredients. —¼ lb. of macaroni, 1½ pint of milk, the rind of ½ lemon, 3 oz. of lump sugar, ¾ pint of custard. Mode. —Put the milk into a saucepan, with the lemon-peel and sugar; bring it to the boiling-point, drop in the macaroni, and let it gradually swell over a gentle fire, but do not allow the pipes to break. The form should be entirely preserved; and, though tender, should be firm, and not soft, with no part beginning to melt. Should the milk dry away before the macaroni is sufficiently sw
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MACAROONS.
MACAROONS.
Ingredients. —½ lb. of sweet almonds, ½ lb. of sifted loaf sugar, the whites of three eggs, wafer paper. Mode. —Blanch, skin and dry the almonds, and pound them well with a little orange flower or plain water, then add the sifted sugar and the whites of the eggs, which should be beaten to a stiff froth, and mix all the ingredients well together. When the paste looks soft, drop it at equal distances from a biscuit syringe on to sheets of wafer paper: put a strip of almond on the top of each; stre
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MACKEREL.
MACKEREL.
In choosing this fish, purchasers should, to a great extent, be regulated by the brightness of its appearance. If it has a transparent, silvery hue, the flesh is good; but if it be red about the head, it is stale....
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MACKEREL, Baked.
MACKEREL, Baked.
Ingredients. — 4 middling-sized mackerel, a nice delicate forcemeat, 3 oz. of butter; pepper and salt to taste. Mode. —Clean the fish, take out the roes, and fill up with forcemeat, and sew up the slit. Flour, and put them in a dish, heads and tails alternately, with the roes; and, between each layer, put some little pieces of butter, and pepper and salt. Bake for ½ an hour, and either serve with plain melted butter or a maître d’hôtel sauce. Time. —½ hour. Average cost for this quantity, 1 s. 1
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MACKEREL, Boiled.
MACKEREL, Boiled.
Ingredients. —¼ lb. of salt to each gallon of water. Mode. —Cleanse the inside of the fish thoroughly, and lay it in the kettle with sufficient water to cover it with salt as above; bring it gradually to boil, skim well, and simmer gently till done; dish them on a hot napkin, heads and tails alternately, and garnish with fennel. Fennel sauce and plain melted butter are the usual accompaniments to boiled mackerel; but caper or anchovy sauce is sometimes served with it. Time. —After the water boil
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MACKEREL, Broiled.
MACKEREL, Broiled.
Ingredients. —Pepper and salt to taste, a small quantity of oil. Mode. —Mackerel should never be washed when intended to be broiled, but merely wiped very clean and dry, after taking out the gills and insides. Open the back, and put in a little pepper, salt, and oil; broil it over a clear fire, turn it over on both sides, and also on the back. When sufficiently cooked, the flesh can be detached from the bone, which will be in about 10 minutes for a small mackerel. Chop a little parsley, work it
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MACKEREL, Fillets of.
MACKEREL, Fillets of.
Ingredients. —2 large mackerel, 1 oz. butter, 1 small bunch of chopped herbs, 3 tablespoonfuls of medium stock, 3 tablespoonfuls of béchamel; salt, cayenne, and lemon-juice to taste. Mode. —Clean the fish, and fillet it; scald the herbs, chop them fine, and put them with the butter and stock into a stewpan. Lay in the mackerel, and simmer very gently for 10 minutes; take them out, and put them on a hot dish. Dredge in a little flour, add the other ingredients, give one boil, and pour it over the
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MACKEREL, Pickled.
MACKEREL, Pickled.
Ingredients. —12 peppercorns, 2 bay-leaves, ½ pint of vinegar, 4 mackerel. Mode. —Boil the mackerel, and lay them in a dish; take half the liquor they were boiled in; add as much vinegar, peppercorns, and bay-leaves; boil for 10 minutes, and when cold, pour over the fish. Time. —½ hour. Average cost , 1 s. 6 d....
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MACKEREL, Potted.
MACKEREL, Potted.
Ingredients. —Mackerel, a blade of mace, cayenne, salt, and 2 oz. or more butter, according to the quantity of mackerel. Mode. —Any remains of cooked mackerel may be potted as follows; pick it well from the bones, break it into very small pieces, and put into a stewpan with the butter, pounded mace, and other ingredients; warm it thoroughly, but do not let it boil; press it into potting pots and pour clarified butter over it....
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MAIGRE SOUP (i.e., Soup without Meat).
MAIGRE SOUP (i.e., Soup without Meat).
Ingredients. —6 oz. butter, 6 onions sliced, 4 heads of celery, 2 lettuces, a small bunch of parsley, 2 handfuls of spinach, 3 pieces of bread-crust, 2 blades of mace, salt and pepper to taste, the yolks of 2 eggs, 3 teaspoonfuls of vinegar, 2 quarts of water. Mode. —Melt the butter in a stewpan, and put in the onions to stew gently for 3 or 4 minutes; then add the celery, spinach, lettuces, and parsley, cut small. Stir the ingredients well for 10 minutes. Now put in the water, bread, seasoning,
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MAIZE, Boiled.
MAIZE, Boiled.
Ingredients. —The ears of young and green Indian wheat; to every ½ gallon of water allow 1 heaped tablespoonful of salt. Mode. —This vegetable, which makes one of the most delicious dishes, brought to table, is unfortunately very rarely seen in Britain; and we wonder that, in the gardens of the wealthy, it is not invariably cultivated. Our sun, it is true, possesses hardly power sufficient to ripen maize; but, with well-prepared ground, and in a favourable position, it might be sufficiently adva
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MALT WINE.
MALT WINE.
Ingredients. —5 gallons of water, 28 lbs. of sugar, 6 quarts of sweet-wort, 6 quarts of tun, 3 lbs. of raisins,; ½ lb. of candy, 1 pint of brandy. Mode. —Boil the sugar and water together for 10 minutes; skim it well, and put the liquor into a convenient-sized pan or tub. Allow it to cool; then mix it with the sweet-wort and tun. Let it stand for 3 days, then put it into a barrel; here it will work or ferment for another three days or more; then bung up the cask, and keep it undisturbed for 2 or
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MANNA KROUP PUDDING.
MANNA KROUP PUDDING.
Ingredients. —3 tablespoonfuls of manna kroup, 12 bitter almonds, 1 pint of milk, sugar to taste, 3 eggs. Mode. —Blanch and pound the almonds in a mortar; mix them with the manna kroup; pour over these a pint of boiling milk, and let them steep for about ¼ hour. When nearly cold, add sugar and the well-beaten eggs; mix all well together; put the pudding into a buttered dish, and bake for ½ hour. Time. —½ hour. Average cost , 8 d. Sufficient for 4 or 5 persons. Seasonable at any time....
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MARCH—BILLS OF FARE.
MARCH—BILLS OF FARE.
Dinner for 18 persons. Turtle or Mock Turtle Soup, removed by Salmon and dressed Cucumber. Red Mullet. Vase of Flowers. Fillets of Whitings. Spring Soup, removed by Boiled Turbot and Lobster Sauce. Fricasseed Chicken. Vol-au-Vent. Vase of Flowers. Compôte of Pigeons. Larded Sweetbreads. Fore-quarter of Lamb. Braised Capon. Boiled Tongue, garnished. Vase of Flowers. Ham. Roast Fowls. Rump of Beef à la Jardinière. Apricot Tartlets. Guinea-Fowls, larded, removed by Cabinet Pudding. Rhubarb Tart. Cu
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Dinner for 12 persons.
Dinner for 12 persons.
First Course. —White soup; clear gravy soup; boiled salmon, shrimp sauce, and dressed cucumber; baked mullets in paper cases. Entrées. —Filet de bœuf and Spanish sauce; larded sweetbreads; rissoles; chicken patties. Second Course. —Roast fillet of veal and Béchamel sauce; boiled leg of lamb; roast fowls, garnished with water-cresses; boiled ham, garnished with carrots and mashed turnips; vegetables—sea-kale, spinach, or brocoli. Third Course. —Two ducklings; guinea-fowl, larded; orange jelly; Ch
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Dinner for 10 persons.
Dinner for 10 persons.
First Course. —Macaroni soup; boiled turbot and lobster sauce; salmon cutlets. Entrées. —Compôte of pigeons; mutton cutlets and tomato sauce. Second Course. —Roast lamb; boiled half calf’s head, tongue, and brains; boiled bacon-cheek, garnished with spoonsfuls of spinach; vegetables. Third Course. —Ducklings; plum-pudding; ginger cream; trifle; rhubarb tart; cheesecakes; fondues, in cases; dessert and ices....
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Dinner for 8 persons.
Dinner for 8 persons.
First Course. —Calf’s-head soup; brill and shrimp sauce; broiled mackerel à la Maître d’Hôtel. Entrées. —Lobster cutlets; calf’s liver and bacon, aux fines herbes. Second Course. —Roast loin of veal; two boiled fowls à la Béchamel; boiled knuckle of ham; vegetables—spinach or brocoli. Third Course. —Wild ducks; apple custards; blancmange; lemon jelly; jam sandwiches; ice pudding; potatoes à la Maître d’Hôtel; dessert and ices....
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Dinner for 6 persons.
Dinner for 6 persons.
First Course. —Vermicelli soup; soles à la Crême. Entrées. —Veal cutlets; small vols-au-vent. Second Course. —Small saddle of mutton; half calf’s head; boiled bacon-cheek, garnished with Brussels sprouts. Third Course. —Cabinet pudding; orange jelly; custards, in glasses; rhubarb tart; lobster salad; dessert. First Course. —Julienne soup; baked mullets. Entrées. —Chicken cutlets; oyster patties. Second Course. —Roast lamb and mint sauce; boiled leg of pork; pease pudding; vegetables. Third Cours
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MARCH, Plain Family Dinners for.
MARCH, Plain Family Dinners for.
Sunday. —1. Boiled ½ calf’s head, pickled pork, the tongue on a small dish with the brains round it; mutton cutlets and mashed potatoes. 2. Plum tart made with bottled fruit, baked custard pudding, Baroness pudding. Monday. —1. Roast shoulder of mutton and onion sauce, brocoli, baked potatoes. 2. Slices of Baroness pudding warmed, and served with sugar sprinkled over Cheesecakes. Tuesday. —1. Mock turtle soup, made with liquor that calf’s head was boiled in, and the pieces of head. 2. Hashed mut
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MARCH, Things in Season.
MARCH, Things in Season.
Fish. —Barbel, brill, carp, crabs, crayfish, dace, eels, flounders, haddocks, herrings, lampreys, lobsters, mussels, oysters, perch, pike, plaice, prawns, shrimps, skate, smelts, soles, sprats, sturgeon, tench, thornback, turbot, whiting. Meat. —Beef, house lamb, mutton, pork, veal. Poultry. —Capons, chickens, ducklings, tame and wild pigeons, pullets with eggs, turkeys, wild-fowl, though now not in full season. Game. —Grouse, hares, partridges, pheasants, snipes, woodcock. Vegetables. —Beetroot
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MARMALADE AND VERMICELLI PUDDING.
MARMALADE AND VERMICELLI PUDDING.
Ingredients. —1 breakfast-cupful of vermicelli, 2 tablespoonfuls of marmalade, ¼ lb. of raisins, sugar to taste, 3 eggs, milk. Mode. —Pour some boiling milk on the vermicelli, and let it remain covered for 10 minutes; then mix with it the marmalade, stoned raisins, sugar, and beaten eggs. Stir all well together, put the mixture into a buttered mould, boil for 1½ hour, and serve with custard sauce. Time. —1½ hour. Average cost , 1 s. Sufficient for 5 or 6 persons. Seasonable at any time....
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MARROW-BONES, Boiled.
MARROW-BONES, Boiled.
Ingredients. —Bones, a small piece of common paste, a floured cloth. Mode. —Have the bones neatly sawed into convenient sizes, and cover the ends with a small piece of common crust, made with flour and water. Over this tie a floured cloth, and place the bones upright in a saucepan of boiling water, taking care there is sufficient to cover them. Boil them for 2 hours, remove the cloth and paste, and serve them upright on a napkin with dry toast. Many persons clear the marrow from the bones after
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MARROW DUMPLINGS, to serve with Roast Meat, in Soup, with Salad, &c.
MARROW DUMPLINGS, to serve with Roast Meat, in Soup, with Salad, &c.
Ingredients. —1 oz. of beef marrow, 1 oz. of butter, 2 eggs, 2 penny rolls, 1 teaspoonful of minced onion, 1 teaspoonful of minced parsley, salt and grated nutmeg to taste. Mode. —Beat the marrow and butter together to a cream; well whisk the eggs, and add these to the other ingredients. When they are well stirred, put in the rolls, which should previously be well soaked in boiling milk, strained, and beaten up with a fork. Add the remaining ingredients, omitting the minced onion where the flavo
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MARROW PUDDING, Baked or Boiled.
MARROW PUDDING, Baked or Boiled.
Ingredients. —½ pint of bread-crumbs, 1½ pint of milk, 6 oz. of marrow, 4 eggs, ¼ lb. of raisins or currants, or 2 oz. of each; sugar and grated nutmeg to taste. Mode. —Make the milk boiling, pour it hot on to the bread-crumbs, and let these remain covered for about ½ hour; shred the marrow, beat up the eggs, and mix these with the bread-crumbs; add the remaining ingredients, beat the mixture well, and either put it into a buttered mould and boil it for 2½ hours, or put it into a pie-dish edged
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MAY—BILLS OF FARE.
MAY—BILLS OF FARE.
Dinner for 18 persons. Asparagus Soup, removed by Salmon and Lobster Sauce. Fried Filleted Soles. Vase of Flowers. Fillets of Mackerel, à la Maître d’Hôtel. Ox-tail Soup, removed by Brill & Shrimp Sauce. Lamb Cutlets and Cucumbers. Lobster Pudding. Vase of Flowers. Curried Fowl. Veal Ragoût. Saddle of Lamb. Raised Pie. Roast Fowls. Vase of Flowers. Boiled Capon and White Sauce. Braised Ham. Roast Veal. Almond Cheesecakes. Goslings, removed by College Puddings. Lobster Salad. Noyeau Jelly
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Dinner for 12 persons.
Dinner for 12 persons.
First Course. —White soup; asparagus soup; salmon cutlets; boiled turbot and lobster sauce. Entrées. —Chicken vol-au-vent; lamb cutlets and cucumbers; fricandeau of veal; stewed mushrooms. Second Course. —Roast lamb; haunch of mutton; boiled and roast fowls; vegetables. Third Course. —Ducklings; goslings; Charlotte Russe; Vanilla cream; gooseberry tart; custards; cheesecakes; cabinet pudding and iced pudding; dessert and ices....
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Dinner for 10 persons.
Dinner for 10 persons.
First Course. —Spring soup; salmon à la Genévése; red mullet. Entrées. —Chicken vol-au-vent; calf’s liver and bacon aux fines herbes. Second Course. —Saddle of mutton; half calf’s head, tongue, and brains; braised ham; asparagus. Third Course. —Roast pigeons; ducklings; sponge-cake pudding; Charlotte à la vanille; gooseberry tart; cream; cheesecakes; apricot-jam tart; dessert and ices....
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Dinner for 8 persons.
Dinner for 8 persons.
First Course. —Julienne soup; brill and lobster sauce; fried fillets of mackerel. Entrées. —Lamb cutlets and cucumbers; lobster patties. Second Course. —Roast fillet of veal; boiled leg of lamb; asparagus. Third Course. —Ducklings; gooseberry tart; custards; fancy pastry; soufflé; dessert and ices....
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Dinner for 6 persons.
Dinner for 6 persons.
First Course. —Vermicelli soup; boiled salmon and anchovy sauce. Entrées. —Fillets of beef and tomato sauce; sweetbreads. Second Course. —Roast lamb; boiled capon; asparagus. Third Course. —Ducklings; cabinet pudding; compôte of gooseberries; custards in glasses; blancmange; lemon tartlets; fondue; dessert. First Course. —Macaroni soup; boiled mackerel à la maître d’hôtel; fried smelts. Entrées. —Scollops of fowl; lobster pudding. Second Course. —Boiled leg of lamb and spinach; roast sirloin of
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MAY, Plain Family Dinners for.
MAY, Plain Family Dinners for.
Sunday. —1. Vegetable soup. 2. Saddle of mutton, asparagus and potatoes. 3. Gooseberry tart, custards. Monday. —1. Fried whitings, anchovy sauce. 2. Cold mutton, mashed potatoes, stewed veal. 3. Fig pudding. Tuesday. —1. Haricot mutton, made from remains of cold mutton, rump-steak pie. 2. Macaroni. Wednesday. —1. Roast loin of veal and spinach, boiled bacon, mutton cutlets and tomato sauce. 2. Gooseberry pudding and cream. Thursday. —1. Spring soup. 2. Roast leg of lamb, mint sauce, spinach, cur
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MAY, Things in Season.
MAY, Things in Season.
Fish. —Carp, chub, crabs, crayfish, dory, herrings, lobsters, mackerel, red and gray mullet, prawns, salmon, shad, smelts, soles, trout, turbot. Meat. —Beef, lamb, mutton, veal. Poultry. —Chickens, ducklings, fowls, green geese, leverets, pullets, rabbits. Vegetables. —Asparagus, beans, early cabbages, carrots, cauliflowers, cresses, cucumbers, lettuces, pease, early potatoes, salads, sea-kale,—various herbs. Fruit. —Apples, green apricots, cherries, currants for tarts, gooseberries, melons, pea
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MAYONNAISE, a Sauce or Salad-Dressing for cold Chicken, Meat, and other cold Dishes.
MAYONNAISE, a Sauce or Salad-Dressing for cold Chicken, Meat, and other cold Dishes.
Ingredients. —The yolks of 2 eggs, 6 tablespoonfuls of salad oil, 4 tablespoonfuls of vinegar, salt and white pepper to taste, 1 tablespoonful of white stock, 2 tablespoonfuls of cream. Mode. —Put the yolks of the eggs into a basin, with a seasoning of pepper and salt; have ready the above quantities of oil and vinegar, in separate vessels; add them very gradually to the eggs; continue stirring and rubbing the mixture with a wooden spoon, as herein consists the secret of having a nice smooth sau
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MELONS.
MELONS.
This fruit is rarely preserved or cooked in any way, but is sent whole to table on a dish garnished with leaves or flowers, as fancy dictates. A border of any other kind of small fruit, arranged round the melon, has a pretty effect, the colour of the former contrasting nicely with the melon. Plenty of pounded sugar should be served with it; and the fruit should be cut lengthwise, in moderate-sized slices. In America, it is frequently eaten with pepper and salt. Average cost. —English, in full se
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MERINGUES.
MERINGUES.
Ingredients. —½ lb. of pounded sugar, the whites of 4 eggs. Mode. —Whisk the whites of the eggs to a stiff froth, and, with a wooden spoon, stir in quickly the pounded sugar; and have some boards thick enough to put in the oven to prevent the bottom of the meringues from acquiring too much colour. Cut some strips of paper about 2 inches wide; place this paper on the board, and drop a tablespoonful at a time of the mixture on the paper, taking care to let all the meringues be the same size. In dr
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MILK.
MILK.
Milk, when of good quality, is of an opaque white colour: the cream always comes to the top; the well-known milky odour is strong; it will boil without altering its appearance in these respects; the little bladders which arise on the surface will renew themselves if broken by the spoon. To boil milk is, in fact, the simplest way of testing its quality. The commonest adulterations of milk are not of a hurtful character. It is a good deal thinned with water, and sometimes thickened with a little s
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MILK AND CREAM, to keep, in hot Weather.
MILK AND CREAM, to keep, in hot Weather.
When the weather is very warm, and it is very difficult to prevent milk from turning sour and spoiling the cream, it should be scalded, and it will then remain good for a few hours. It must on no account be allowed to boil, or there will be a skin instead of a cream upon the milk; and the slower the process the safer will it be. A very good plan to scald milk, is to put the pan that contains it into a saucepan or wide kettle of boiling water. When the surface looks thick, the milk is sufficientl
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MILK AND CREAM, Separation of.
MILK AND CREAM, Separation of.
If it be desired that the milk should be freed entirely from cream, it should be poured into a very shallow broad pan or dish, not more than 1½ inch deep, as cream cannot rise through a great depth of milk. In cold and wet weather, milk is not so rich as it is in summer and warm weather, and the morning’s milk is always richer than the evening’s. The last-drawn milk of each milking, at all times and seasons, is richer than the first-drawn, and on that account should be set apart for cream. Milk
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MILK AND CREAM, Substitute for, in Tea and Coffee.
MILK AND CREAM, Substitute for, in Tea and Coffee.
Ingredients. —1 new laid egg to every large breakfast-cupful of tea or coffee. Mode. —Beat up the whole of the egg in a basin, put it into a cup, and pour over it the tea or coffee quite hot, stirring all the time to prevent the egg from curdling. In point of nourishment, both tea and coffee are much improved by this addition. Sufficient. —1 egg to every large breakfast-cupful of tea or coffee....
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MILK SOUP (a nice Dish for Children).
MILK SOUP (a nice Dish for Children).
Ingredients. —2 quarts of milk, 1 saltspoonful of salt, 1 teaspoonful of powdered cinnamon, 3 teaspoonfuls of pounded sugar, or more if liked, 4 thin slices of bread, the yolks of 6 eggs. Mode. —Boil the milk with the salt, cinnamon, and sugar; lay the bread in a deep dish, pour over it a little of the milk, and keep it hot over a stove, without burning. Beat up the yolks of the eggs, add them to the milk, and stir it over the fire till it thickens. Do not let it curdle. Pour it upon the bread,
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MINCE PIES.
MINCE PIES.
Ingredients. —Good puff-paste, mincemeat. Mode. —Make some good puff-paste by recipe; roll it out to the thickness of about ¼ inch, and line some good-sized patty-pans with it; fill them with mincemeat, cover with the paste, and cut it off all round close to the edge of the tin. Put the pies into a brisk oven, to draw the paste up, and bake for 25 minutes, or longer, should the pies be very large; brush them over with the white of an egg, beaten with the blade of a knife to a stiff froth; sprink
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MINCEMEAT.
MINCEMEAT.
Ingredients. —2 lbs. of raisins, 3 lbs. of currants, 1½ lb. of lean beef, 3 lbs. of beef suet, 2 lbs. of moist sugar, 2 oz. of citron, 2 oz. of candied lemon-peel, 2 oz. of candied orange-peel, 1 large nutmeg, 1 pottle of apples, the rind of 2 lemons, the juice of 1, ½ pint of brandy. Mode. —Stone and cut the raisins once or twice across, but do not chop them; wash, dry, and pick the currants free from stalks and grit, and mince the beef and suet, taking care that the latter is chopped very fine
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MINCEMEAT, Excellent.
MINCEMEAT, Excellent.
Ingredients. —3 large lemons, 3 large apples, 1 lb. of stoned raisins, 1 lb. of currants, 1 lb. of suet, 2 lbs. of moist sugar, 1 oz. of sliced candied citron, 1 oz. of sliced candied orange-peel, and the same quantity of lemon-peel, 1 teacupful of brandy, 2 tablespoonfuls of orange marmalade. Mode. —Grate the rinds of the lemons; squeeze out the juice, strain it, and boil the remainder of the lemons until tender enough to pulp or chop very finely. Then add to this pulp the apples, which should
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MINT SAUCE, to serve with Roast Lamb.
MINT SAUCE, to serve with Roast Lamb.
Ingredients. —4 dessertspoonfuls of chopped mint, 2 dessertspoonfuls of pounded white sugar, ¼ pint of vinegar. Mode. —Wash the mint, which should be young and fresh-gathered, free from grit; pick the leaves from the stalks, mince them very fine, and put them into a tureen; add the sugar and vinegar, and stir till the former is dissolved. This sauce is better by being made 2 or 3 hours before wanted for table, as the vinegar then becomes impregnated with the flavour of the mint. By many persons,
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MINT VINEGAR.
MINT VINEGAR.
Ingredients. —Vinegar, mint. Mode. —Procure some nice fresh mint, pick the leaves from the stalks, and fill a bottle or jar with them. Add vinegar to them until the bottle is full; cover closely to exclude the air, and let it infuse for a fortnight. Then strain the liquor, and put it into small bottles for use, of which the corks should be sealed. Seasonable. —This should be made in June, July or August....
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MOCK TURTLE SOUP.
MOCK TURTLE SOUP.
Ingredients. —½ a calf’s head, ¼ lb. of butter, ¼ lb. of lean ham, 2 tablespoonfuls of minced parsley, a little minced lemon thyme, sweet marjoram, basil, 2 onions, a few chopped mushrooms (when obtainable), 2 shalots, 2 tablespoonfuls of flour, ¼ bottle of Madeira or sherry, forcemeat balls, cayenne, salt and mace to taste, the juice of 1 lemon and 1 Seville orange, 1 dessertspoonful of pounded sugar, 3 quarts of best stock. Mode. —Scald the head with the skin on, remove the brain, tie the head
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MUFFINS.
MUFFINS.
Ingredients. —To every quart of milk allow 1½ oz. of German yeast, a little salt; flour. Mode. —Warm the milk, add to it the yeast, and mix these well together; put them into a pan, and stir in sufficient flour to make the whole into a dough of rather a soft consistence; cover it over with a cloth, and place it in a warm place to rise, and, when light and nicely risen, divide the dough into pieces, and round them to the proper shape with the hands; place them in a layer of flour about two inches
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MULBERRIES, Preserved.
MULBERRIES, Preserved.
Ingredients. —To 2 lbs. of fruit and 1 pint of juice allow 2½ lbs. of loaf sugar. Mode. —Put some of the fruit into a preserving pan, and simmer it gently until the juice is well drawn. Strain it through a bag, measure it, and to every pint allow the above proportion of sugar and fruit. Put the sugar into the preserving-pan, moisten it with the juice, boil it up, skim well, and then add the mulberries, which should be ripe, but not soft enough to break to a pulp. Let them stand in the syrup till
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MULLAGATAWNY SOUP.
MULLAGATAWNY SOUP.
Ingredients. —2 tablespoonfuls of curry powder, 6 onions, 1 clove of garlic, 1 oz. of pounded almonds, a little lemon-pickle, or mango-juice, to taste; 1 fowl or rabbit; 4 slices of lean bacon; 2 quarts of medium stock, or, if wanted very good, best stock. Mode. —Slice and fry the onions of a nice colour; line the stewpan with the bacon; cut up the rabbit or fowl into small joints, and slightly brown them; put in the fried onions, the garlic, and stock and simmer gently till the meat is tender,
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MULLET, Grey.
MULLET, Grey.
Ingredients. —¼ lb. of salt to each gallon of water. Mode. —If the fish be very large, it should be laid in cold water, and gradually brought to a boil; if small, put it in boiling water, salted in the above proportion. Serve with anchovy sauce and plain melted butter. Time. —According to size, ¼ to ¾ hour. Average cost , 8 d. per lb. Seasonable from July to October....
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MULLET, Red.
MULLET, Red.
Ingredients. —Oiled paper, thickening of butter and flour, ½ teaspoonful of anchovy sauce, 1 glass of sherry; cayenne and salt to taste. Mode. —Clean the fish, take out the gills, but leave the inside, fold in oiled paper, and bake them gently. When done, take the liquor that flows from the fish, add a thickening of butter kneaded with flour; put in the other ingredients, and let it boil for 2 minutes. Serve the sauce in a tureen, and the fish, either with or without the paper cases. Time. —Abou
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MUSHROOM KETCHUP.
MUSHROOM KETCHUP.
Ingredients. —To each peck of mushrooms ½ lb. of salt; to each quart of mushroom-liquor ¼ oz. of cayenne, ½ oz. of allspice, ½ oz. of ginger, 2 blades of pounded mace. Mode. —Choose full-grown mushroom flaps, and take care they are perfectly fresh gathered when the weather is tolerably dry; for, if they are picked during very heavy rain, the ketchup from which they are made is liable to get musty, and will not keep long. Put a layer of them in a deep pan, sprinkle salt over them, and then anothe
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MUSHROOM POWDER (a valuable addition to Sauces and Gravies, when fresh Mushrooms are not obtainable).
MUSHROOM POWDER (a valuable addition to Sauces and Gravies, when fresh Mushrooms are not obtainable).
Ingredients. —½ peck of large mushrooms, 2 onions, 12 cloves, ¼ oz. of pounded mace, 2 teaspoonfuls of white pepper. Mode. —Peel the mushrooms, wipe them perfectly free from grit and dirt, remove the black fur, and reject all those that are at all worm-eaten; put them into a stewpan with the above ingredients, but without water; shake them over a clear fire, till all the liquor is dried up, and be careful not to let them burn; arrange them on tins, and dry them in a slow oven; pound them to a fi
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MUSHROOM SAUCE, very rich and good, to serve with Fowls or Rabbits.
MUSHROOM SAUCE, very rich and good, to serve with Fowls or Rabbits.
Ingredients. —1 pint of mushroom-buttons, salt to taste, a little grated nutmeg, 1 blade of pounded mace, 1 pint of cream, 2 oz. of butter, flour to thicken. Mode. —Rub the buttons with a piece of flannel and salt, to take off the skin; cut off the stalks, and put them in a stewpan with the above ingredients, previously kneading together the butter and flour; boil the whole for about ten minutes, stirring all the time. Pour some of the sauce over the fowls, and the remainder serve in a tureen. T
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MUSHROOM SAUCE, Brown, to serve with Roast Meat, &c.
MUSHROOM SAUCE, Brown, to serve with Roast Meat, &c.
Ingredients. — ½ pint of button mushrooms, ½ pint of good beef gravy, 1 tablespoonful of mushroom ketchup (if at hand), thickening of butter and flour. Mode. —Put the gravy into a saucepan, thicken it, and stir over the fire until it boils. Prepare the mushrooms by cutting off the stalks, and wiping them free from grit and dirt; the large flap mushrooms cut into small pieces will answer for a brown sauce, when the buttons are not obtainable; put them into the gravy, and let them simmer very gent
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MUSHROOM SAUCE, White, to serve with Boiled Fowls, Cutlets, &c.
MUSHROOM SAUCE, White, to serve with Boiled Fowls, Cutlets, &c.
Ingredients. —Rather more than ½ pint of button mushrooms, lemon-juice, and water, 1 oz. of butter, ½ pint of Béchamel, ¼ teaspoonful of pounded sugar. Mode. —Turn the mushrooms white by putting them into lemon-juice and water, having previously cut off the stalks and wiped them perfectly free from grit. Chop them, and put them in a stewpan with the butter. When the mushrooms are softened, add the Béchamel, and simmer for about 5 minutes; should they, however, not be done enough, allow rather mo
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MUSHROOM SAUCE, White, to serve with Boiled Fowls, Cutlets, &c. (a more simple Method).
MUSHROOM SAUCE, White, to serve with Boiled Fowls, Cutlets, &c. (a more simple Method).
Ingredients. — ½ pint of melted butter, made with milk, ½ pint of button mushrooms, 1 dessertspoonful of mushroom ketchup, if at hand; cayenne and salt to taste. Mode. —Make the melted butter with milk, and add to it the mushrooms, which must be nicely cleaned, and free from grit, and the stalks cut off. Let them simmer gently for about 10 minutes, or until they are quite tender. Put in the seasoning and ketchup; let it just boil, when serve. Time. —Rather more than 10 minutes. Average cost , 8
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MUSHROOMS, Baked (a Breakfast, Luncheon, or Supper Dish).
MUSHROOMS, Baked (a Breakfast, Luncheon, or Supper Dish).
Ingredients. —16 to 20 mushroom-flaps, butter, pepper to taste. Mode. —For this mode of cooking, the mushroom-flaps are better than the buttons, and should not be too large. Cut off a portion of the stalk, peel the top, and wipe the mushrooms carefully with a piece of flannel and a little fine salt. Put them into a tin baking-dish, with a very small piece of butter placed on each mushroom; sprinkle over a little pepper, and let them bake for about 20 minutes, or longer should the mushrooms be ve
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MUSHROOMS, Broiled (a Breakfast, Luncheon, or Supper Dish).
MUSHROOMS, Broiled (a Breakfast, Luncheon, or Supper Dish).
Ingredients. —Mushroom-flaps, pepper and salt to taste, butter, lemon-juice. Mode. —Cleanse the mushrooms by wiping them with a piece of flannel and a little salt; cut off a portion of the stalk, and peel the tops; broil them over a clear fire, turning them once, and arrange them on a very hot dish. Put a small piece of butter on each mushroom, season with pepper and salt, and squeeze over them a few drops of lemon-juice. Place the dish before the fire, and when the butter is melted, serve very
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MUSHROOMS, Dried.
MUSHROOMS, Dried.
Mode. —Wipe them clean, take away the brown part, and peel off the skin; lay them on sheets of paper to dry, in a cool oven, when they will shrivel considerably. Keep them in paper bags, which hang in a dry place. When wanted for use, put them into cold gravy, bring them gradually to simmer, and it will be found that they will regain nearly their usual size....
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MUSHROOMS, Pickled.
MUSHROOMS, Pickled.
Ingredients. —Sufficient vinegar to cover the mushrooms; to each quart of mushrooms, 2 blades of pounded mace, 1 oz. of ground pepper, salt to taste. Mode. —Choose some nice young button mushrooms for pickling, and rub off the skin with a piece of flannel and salt, and cut off the stalks; if very large, take out the red inside, and reject the black ones, as they are too old. Put them into a stewpan, sprinkle salt over them, with pounded mace and pepper in the above proportion; shake them well ov
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MUSHROOMS, to Preserve.
MUSHROOMS, to Preserve.
Ingredients. —To each quart of mushrooms, allow 3 oz. butter, pepper and salt to taste, the juice of 1 lemon, clarified butter. Mode. —Peel the mushrooms, put them into cold water, with a little lemon-juice; take them out and dry them very carefully in a cloth. Put the butter into a stewpan capable of holding the mushrooms; when it is melted, add the mushrooms, lemon-juice, and a seasoning of pepper and salt; draw them down over a slow fire, and let them remain until their liquor is boiled away,
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MUSHROOMS, Stewed.
MUSHROOMS, Stewed.
Ingredients. —1 pint mushroom-buttons, 3 oz. of fresh butter, white pepper and salt to taste, lemon-juice, 1 teaspoonful of flour, cream or milk, ¼ teaspoonful of grated nutmeg. Mode. —Cut off the ends of the stalks, and pare neatly a pint of mushroom-buttons; put them into a basin of water, with a little lemon juice, as they are done. When all are prepared, take them from the water with the hands, to avoid the sediment, and put them into a stewpan with the fresh butter, white pepper, salt, and
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MUSHROOMS, Stewed in Gravy.
MUSHROOMS, Stewed in Gravy.
Ingredients. —1 pint of mushroom-buttons, 1 pint of brown gravy, ¼ teaspoonful of grated nutmeg, cayenne and salt to taste. Mode. —Make a pint of brown gravy, cut nearly all the stalks away from the mushrooms and peel the tops; put them into a stewpan, with the gravy, and simmer them gently from 20 minutes to ½ hour. Add the nutmeg and a seasoning of cayenne and salt, and serve very hot. Time. —20 minutes to ½ hour. Average cost , 9 d. to 2 s. per pint. Sufficient for 5 or 6 persons. Seasonable.
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MUSTARD, How to Mix.
MUSTARD, How to Mix.
Ingredients. —Mustard, salt and water. Mode. —Mustard should be mixed with water that has been boiled and allowed to cool; hot water destroys its essential properties, and raw cold water might cause it to ferment. Put the mustard into a cup, with a small pinch of salt, and mix with it very gradually sufficient boiled water to make it drop from the spoon without being watery. Stir and mix well, and rub the lumps well down with the back of a spoon, as well-mixed mustard should be perfectly free fr
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MUSTARD, Indian, an excellent Relish to Bread and Butter, or any cold Meat.
MUSTARD, Indian, an excellent Relish to Bread and Butter, or any cold Meat.
Ingredients. —¼ lb. of the best mustard, ¼ lb. of flour, ½ oz. of salt, 4 shalots, 4 tablespoonfuls of vinegar, 4 tablespoonfuls of ketchup, ¼ bottle of anchovy sauce. Mode. —Put the mustard, flour, and salt into a basin, and make them into a stiff paste with boiling water. Boil the shalots with the vinegar, ketchup, and anchovy sauce, for 10 minutes, and pour the whole, boiling , over the mixture in the basin; stir well, and reduce it to a proper thickness; put it into a bottle, with a bruised
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MUSTARD, Tartar.
MUSTARD, Tartar.
Ingredients. —Horseradish vinegar, cayenne, ½ a teacupful of mustard. Mode. —Have ready sufficient horseradish vinegar to mix with the above proportion of mustard; put the mustard into a cup, with a slight seasoning of cayenne; mix it perfectly smooth with the vinegar, adding this a little at a time; rub down with the back of a spoon any lumps that may appear, and do not let it be too thin. Mustard may be flavoured in various ways, with Tarragon, shalot, celery, and many other vinegars, herbs, s
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MUTTON.
MUTTON.
Almost every large city has a particular manner of cutting up, or, as it is called, dressing the carcase. In London this process is very simple, and as our butchers have found that much skewering back, doubling one part over another, or scoring the inner cuticle or fell, tends to spoil the meat and shorten the time it would otherwise keep, they avoid all such treatment entirely. The carcase when flayed (which operation is performed while yet warm), the sheep when hung up and the head removed, pr
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MUTTON, Baked Minced.
MUTTON, Baked Minced.
[ Cold Meat Cookery. ] Ingredients. —The remains of any joint of cold roast mutton, 1 or 2 onions, 1 bunch of savoury herbs, pepper and salt to taste, 2 blades of pounded mace or nutmeg, 1 teacupful of gravy, mashed potatoes. Mode. —Mince an onion rather fine, and fry it a light-brown colour; add the herbs and mutton, both of which should be also finely minced and well mixed; season with pepper and salt, and a little pounded mace or nutmeg, and moisten with the above proportion of gravy. Put a l
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MUTTON, Boiled Breast of, and Caper Sauce.
MUTTON, Boiled Breast of, and Caper Sauce.
Ingredients. —Breast of mutton, bread-crumbs, 2 tablespoonfuls of minced savoury herbs (put a large proportion of parsley), pepper and salt to taste. Mode. —Cut off the superfluous fat; bone the meat; sprinkle over a layer of bread-crumbs, minced herbs, and seasoning; roll, and bind it up firmly. Boil gently for 2 hours, remove the tape, and serve with caper sauce, a little of which should be poured over the meat. Time. —2 hours. Average cost , 6 d. per lb. Sufficient for 4 or 5 persons. Seasona
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MUTTON, an excellent way to cook a Breast of.
MUTTON, an excellent way to cook a Breast of.
Ingredients. —Breast of mutton, 2 onions, salt and pepper to taste, flour, a bunch of savoury herbs, green peas. Mode. —Cut the mutton into pieces about 2 inches square, and let it be tolerably lean; put it into a stewpan, with a little fat or butter, and fry it of a nice brown; then dredge in a little flour, slice the onions, and put it with the herbs in the stewpan; pour in sufficient water just to cover the meat, and simmer the whole gently until the mutton is tender. Take out the meat, strai
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MUTTON, Broiled, and Tomato Sauce.
MUTTON, Broiled, and Tomato Sauce.
[ Cold Meat Cookery. ] Ingredients. —A few slices of cold mutton, tomato sauce. Mode. —Cut some nice slices from a cold leg or shoulder of mutton; season them with pepper and salt, and broil over a clear fire. Make some tomato sauce, pour it over the mutton, and serve. This makes an excellent dish, and must be served very hot. Time. —About 5 minutes to broil the mutton. Seasonable in September and October, when tomatoes are plentiful and seasonable....
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MUTTON BROTH, to Make.
MUTTON BROTH, to Make.
Ingredients. —1 lb. of the scrag end of the neck of mutton, 1 onion, a bunch of sweet herbs, ½ turnip, 3 pints of water, pepper and salt to taste. Mode. —Put the mutton into a stewpan; pour over the water cold, and add the other ingredients. When it boils, skim it very carefully, cover the pan closely, and let it simmer very gently for an hour; strain it, let it cool, take off all the fat from the surface, and warm up as much as may be required, adding, if the patient be allowed to take it, a te
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MUTTON BROTH, to Make Quickly.
MUTTON BROTH, to Make Quickly.
Ingredients. —1 or 2 chops from a neck of mutton, 1 pint of water, a small bunch of sweet herbs, ¼ of an onion, pepper and salt to taste. Mode. —Cut the meat into small pieces; put it into a saucepan with the bones, but no skin or fat; add the other ingredients; cover the saucepan, and bring the water quickly to boil. Take the lid off, and continue the rapid boiling for 20 minutes, skimming it well during the process; strain the broth into a basin; if there should be any fat left on the surface,
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MUTTON, Haunch of, to Carve.
MUTTON, Haunch of, to Carve.
A deep cut should, in the first place, be made quite down to the bone, across the knuckle-end of the joint, along the line 1 to 2. This will let the gravy escape; and then it should be carved, in not too thick slices, along the whole length of the haunch, in the direction of the line from 4 to 3....
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MUTTON, Leg of, to Carve.
MUTTON, Leg of, to Carve.
This homely, but capital English joint, is almost invariably served at table as shown in the engraving. The carving of it is not very difficult: the knife should be carried sharply down in the direction of the line from 1 to 2, and slices taken from either side, as the guests may desire, some liking the knuckle-end, as well done, and others preferring the more underdone part. The fat should be sought near the line 3 to 4. Some connoisseurs are fond of having this joint dished with the under-side
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MUTTON, Loin of, to Carve.
MUTTON, Loin of, to Carve.
There is one point in connection with carving a loin of mutton which includes every other; that is, that the joint should be thoroughly well jointed by the butcher before it is cooked. This knack of jointing requires practice and the proper tools; and no one but the butcher is supposed to have these. If the bones be not well jointed, the carving of a loin of mutton is not a gracious business; whereas, if that has been attended to, it is an easy and untroublesome task. The knife should be inserte
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MUTTON, Saddle of, to Carve.
MUTTON, Saddle of, to Carve.
Although we have heard, at various intervals, growlings expressed at the inevitable “saddle of mutton” at the dinner-parties of our middle classes, yet we doubt whether any other joint is better liked, when it has been well hung and artistically cooked. There is a diversity of opinion respecting the mode of sending this joint to table; but it has only reference to whether or no there shall be any portion of the tail, or, if so, how many joints of the tail. Some trim the tail with a paper frill.
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MUTTON, Shoulder of, to Carve.
MUTTON, Shoulder of, to Carve.
This is a joint not difficult to carve. The knife should be drawn from the outer edge of the shoulder in the direction of the line from 1 to 2, until the bone of the shoulder is reached. As many slices as can be carved in this manner should be taken, and afterwards the meat lying on each side of the blade-bone should be served, by carving in the direction of 3 to 4 and 5 to 6. The uppermost side of the shoulder being now finished, the joint should be turned, and slices taken off along its whole
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MUTTON CHOPS, Broiled.
MUTTON CHOPS, Broiled.
Ingredients. —Loin of mutton, pepper and salt, a small piece of butter. Mode. —Cut the chops from a well-hung tender loin of mutton, remove a portion of the fat, and trim them into a nice shape; slightly beat and level them; place the gridiron over a bright clear fire, rub the bars with a little fat, and lay on the chops. Whilst broiling, frequently turn them, and in about 8 minutes they will be done. Season with pepper and salt, dish them on a very hot dish, rub a small piece of butter on each
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MUTTON-COLLOPS.
MUTTON-COLLOPS.
Ingredients. —A few slices of a cold leg or loin of mutton, salt and pepper to taste, 1 blade of pounded mace, 1 small bunch of savoury herbs minced very fine, 2 or 3 shalots, 2 or 3 oz. of butter, 1 dessertspoonful of flour, ½ pint of gravy, 1 tablespoonful of lemon-juice. Mode. —Cut some very thin slices from a leg or the chump end of a loin of mutton; sprinkle them with pepper, salt, pounded mace, minced savoury herbs, and minced shalot; fry them in butter, stir in a dessertspoonful of flour,
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MUTTON, Curried.
MUTTON, Curried.
[ Cold Meat Cookery. ] Ingredients. —The remains of any joint of cold mutton, 2 onions, ¼ lb. of butter, 1 dessertspoonful of curry-powder, 1 dessertspoonful of flour, salt to taste, ¼ pint of stock or water. Mode. —Slice the onions in thin rings, and put them into a stewpan with the butter, and fry of a light brown; stir in the curry-powder, flour, and salt, and mix all together. Cut the meat into nice thin slices (if there is not sufficient to do this, it may be minced), and add it to the othe
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MUTTON CUTLETS, with Mashed Potatoes.
MUTTON CUTLETS, with Mashed Potatoes.
Ingredients. —About 3 lbs. of the best end of the neck of mutton, salt and pepper to taste, mashed potatoes. Mode. —Procure a well-hung neck of mutton, saw off about 3 inches of the top of the bones, and cut the cutlets of a moderate thickness. Shape them by chopping off the thick part of the chine-bone; beat them flat with a cutlet-chopper, and scrape quite clean, a portion of the top of the bone. Broil them over a nice clear fire for about 7 or 8 minutes, and turn them frequently. Have ready s
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MUTTON, Braised Fillet of, with French Beans.
MUTTON, Braised Fillet of, with French Beans.
Ingredients. —The chump end of a loin of mutton, buttered paper, French beans, a little glaze, 1 pint of gravy. Mode. —Roll up the mutton in a piece of buttered paper, roast it for 2 hours, and do not allow it to acquire the least colour. Have ready some French beans, boiled, and drained on a sieve; remove the paper from the mutton, glaze it; just heat up the beans in the gravy, and lay them on the dish with the meat over them. The remainder of the gravy may be strained, and sent to table in a t
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MUTTON, Haricot.
MUTTON, Haricot.
Ingredients. —4 lbs. of the middle or best end of the neck of mutton, 3 carrots, 3 turnips, 3 onions, pepper and salt to taste, 1 tablespoonful of ketchup or Harvey’s sauce. Mode. —Trim off some of the fat, cut the mutton into rather thin chops, and put them into a frying-pan with the fat trimmings. Fry of a pale brown, but do not cook them enough for eating. Cut the carrots and turnips into dice, and the onions into slices, and slightly fry them in the same fat that the mutton was browned in, b
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MUTTON, Haricot.
MUTTON, Haricot.
Ingredients. —Breast or scrag of mutton, flour, pepper, and salt to taste, 1 large onion, 3 cloves, a bunch of savoury herbs, 1 blade of mace, carrots and turnips, sugar. Mode. —Cut the mutton into square pieces, and fry them a nice colour; then dredge over them a little flour and a seasoning of pepper and salt. Put all into a stewpan, and moisten with boiling water, adding the onion, stuck with 3 cloves, the mace, and herbs. Simmer gently till the meat is done, skim off all the fat, and then ad
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MUTTON, Haricot.
MUTTON, Haricot.
[ Cold Meat Cookery. ] Ingredients. —The remains of cold neck or loin of mutton, 2 oz. of butter, 3 onions, 1 dessertspoonful of flour, ½ pint of good gravy, pepper and salt to taste, 2 tablespoonfuls of port wine, 1 tablespoonful of mushroom ketchup, 2 carrots, 2 turnips, 1 head of celery. Mode. —Cut the cold mutton into moderate-sized chops, and take off the fat; slice the onions, and fry them with the chops, in a little butter, of a nice brown colour; stir in the flour, add the gravy, and let
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MUTTON, Hashed.
MUTTON, Hashed.
Ingredients. —The remains of cold roast shoulder or leg of mutton, 6 whole peppers, 6 whole allspice, a faggot of savoury herbs, ½ head of celery, 1 onion, 2 oz. of butter, flour. Mode. —Cut the meat in nice even slices from the bones, trimming off all superfluous fat and gristle; chop the bones and fragments of the joints, put them into a stewpan with the pepper, spice, herbs, and celery; cover with water, and simmer for 1 hour. Slice and fry the onion of a nice pale-brown colour, dredge in a l
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MUTTON, Roast Haunch of.
MUTTON, Roast Haunch of.
Ingredients. —Haunch of mutton, a little salt, flour. Mode. —Let this joint hang as long as possible without becoming tainted, and while hanging dust flour over it, which keeps off the flies, and prevents the air from getting to it. If not well hung, the joint, when it comes to table, will do credit neither to the butcher nor the cook, as it will not be tender. Wash the outside well, lest it should have a bad flavour from keeping; then flour it and put it down to a nice brisk fire, at some dista
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MUTTON, Boiled Leg of.
MUTTON, Boiled Leg of.
Ingredients. —Mutton, water, salt. Mode. —A leg of mutton for boiling should not hang too long, as it will not look a good colour when dressed. Cut off the shank-bone, trim the knuckle, and wash and wipe it very clean; plunge it into sufficient boiling water to cover it; let it boil up, then draw the saucepan to the side of the fire, where it should remain till the finger can be borne in the water. Then place it sufficiently near the fire, that the water may gently simmer, and be very careful th
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MUTTON, Boned Leg of, Stuffed.
MUTTON, Boned Leg of, Stuffed.
Ingredients. —A small leg of mutton, weighing 6 or 7 lbs., forcemeat, 2 shalots finely minced. Mode. —Make a forcemeat, to which add 2 finely-minced shalots. Bone the leg of mutton, without spoiling the skin, and cut off a great deal of the fat. Fill the hole up whence the bone was taken with the forcemeat, and sew it up underneath, to prevent its falling out. Bind and tie it up compactly, and roast it before a nice clear fire for about 2½ hours or rather longer; remove the tape and send it to t
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MUTTON, Braised Leg of.
MUTTON, Braised Leg of.
Ingredients. —1 small leg of mutton, 4 carrots, 3 onions, 1 faggot of savoury herbs, a bunch of parsley, seasoning to taste of pepper and salt, a few slices of bacon, a few veal trimmings, ½ pint of gravy or water. Mode. —Line the bottom of a braising-pan with a few slices of bacon, put in the carrots, onions, herbs, parsley, and seasoning, and over these place the mutton. Cover the whole with a few more slices of bacon and the veal trimmings, pour in the gravy or water, and stew very gently for
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MUTTON, Roast Leg of.
MUTTON, Roast Leg of.
Ingredients. —Leg of mutton, a little salt. Mode. —As mutton, when freshly killed, is never tender, hang it almost as long as it will keep; flour it, and put it in a cool airy place for a few days, if the weather will permit. Wash off the flour, wipe it very dry, and cut off the shank-bone; put it down to a brisk clear fire, dredge with flour, and keep continually basting the whole time it is cooking. About 20 minutes before serving, draw it near the fire to get nicely brown; sprinkle over it a
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MUTTON, Roast Loin of.
MUTTON, Roast Loin of.
Ingredients. —Loin of mutton, a little salt. Mode. —Cut and trim off the superfluous fat, and see that the butcher joints the meat properly, as thereby much annoyance is saved to the carver, when it comes to table. Have ready a nice clear fire (it need not be a very wide large one), put down the meat, dredge with flour, and baste well until it is done. Make the gravy as for roast leg of mutton, and serve very hot. Time. —A loin of mutton weighing 6 lbs., 1½ hour, or rather longer. Average cost ,
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MUTTON, Rolled loin of (very Excellent).
MUTTON, Rolled loin of (very Excellent).
Ingredients. —About 6 lbs. of a loin of mutton, ½ teaspoonful of pepper, ¼ teaspoonful of pounded allspice, ¼ teaspoonful of mace, ¼ teaspoonful of nutmeg, 6 cloves, forcemeat, 1 glass of port wine, 2 tablespoonfuls of mushroom ketchup. Mode. —Hang the mutton till tender, bone it, and sprinkle over it pepper, mace, cloves, allspice, and nutmeg in the above proportion, all of which must be pounded very fine. Let it remain for a day, then make a forcemeat, cover the meat with it, and roll and bind
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MUTTON, Boiled Neck of.
MUTTON, Boiled Neck of.
Ingredients. —4 lbs. of the middle, or best end of the neck of mutton; a little salt. Mode. —Trim off a portion of the fat, should there be too much, and if it is to look particularly nice, the chine-bone should be sawn down, the ribs stripped half-way down, and the ends of the bones chopped off; this is, however, not necessary. Put the meat into sufficient boiling water to cover it; when it boils, add a little salt and remove all the scum. Draw the saucepan to the side of the fire, and let the
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MUTTON, Ragoût of Cold Neck of.
MUTTON, Ragoût of Cold Neck of.
[ cold Meat Cookery. ] Ingredients. —The remains of a cold neck or loin of mutton, 2 oz. of butter, a little flour, 2 onions sliced, ½ pint of water, 2 small carrots, 2 turnips, pepper and salt to taste. Mode. —Cut the mutton into small chops, and trim off the greater portion of the fat; put the butter into a stewpan, dredge in a little flour, add the sliced onions, and keep stirring till brown; then put in the meat. When this is quite brown, add the water, and the carrots and turnips, which sho
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MUTTON, Roast Neck of.
MUTTON, Roast Neck of.
Ingredients. —Neck of mutton; a little salt. Mode. —For roasting, choose the middle, or the best end, of the neck of mutton, and if there is a very large proportion of fat, trim off some of it, and save it for making into suet puddings, which will be found exceedingly good. Let the bones be cut short, and see that it is properly jointed before it is laid down to the fire, as they will be more easily separated when they come to table. Place the joint at a nice brisk fire, dredge it with flour, an
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MUTTON PIE.
MUTTON PIE.
[ Cold Meat Cookery. ] Ingredients. —The remains of a cold leg, loin, or neck of mutton, pepper and salt to taste, 2 blades of pounded mace, 1 dessertspoonful of chopped parsley, 1 teaspoonful of minced savoury herbs; when liked, a little minced onion or shalot; 3 or 4 potatoes, 1 teacupful of gravy; crust. Mode. —Cold mutton may be made into very good pies if well seasoned and mixed with a few herbs; if the leg is used, cut it into very thin slices; if the loin or neck, into thin cutlets. Place
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MUTTON PIE.
MUTTON PIE.
Ingredients. —2 lbs. of the neck or loin of mutton, weighed after being boned; 2 kidneys, pepper and salt to taste, 2 teacupfuls of gravy or water, 2 tablespoonfuls of minced parsley; when liked, a little minced onion or shalot; puff crust. Mode. —Bone the mutton, and cut the meat into steaks all of the same thickness, and leave but very little fat. Cut up the kidneys, and arrange these with the meat neatly in a pie-dish; sprinkle over them the minced parsley and a seasoning of pepper and salt;
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MUTTON PUDDING.
MUTTON PUDDING.
Ingredients. —About 2 lbs. of the chump end of the loin of mutton, weighed after being boned; pepper and salt to taste, suet crust made with milk, in the proportion of 6 oz. of suet to each pound of flour; a very small quantity of minced onion (this may be omitted when the flavour is not liked). Mode. —Cut the meat into rather thin slices, and season them with pepper and salt; line the pudding-dish with crust; lay in the meat, and nearly, but do not quite, fill it up with water; when the flavour
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MUTTON, Roast Saddle of.
MUTTON, Roast Saddle of.
Ingredients. —Saddle of mutton; a little salt. Mode. —To insure this joint being tender, let it hang for ten days or a fortnight, if the weather permits. Cut off the tail and flaps, and trim away every part that has not indisputable pretensions to be eaten, and have the skin taken off and skewered on again. Put it down to a bright, clear fire, and, when the joint has been cooking for an hour, remove the skin and dredge it with flour. It should not be placed too near the fire, as the fat should n
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MUTTON, Roast Shoulder of.
MUTTON, Roast Shoulder of.
Ingredients. —Shoulder of mutton; a little salt. Mode. —Put the joint down to a bright, clear fire; flour it well, and keep continually basting. About ¼ hour before serving, draw it near the fire, that the outside may acquire a nice brown colour, but not sufficiently near to blacken the fat. Sprinkle a little fine salt over the meat, empty the dripping-pan of its contents, pour in a little boiling water slightly salted, and strain this over the joint. Onion sauce, or stewed Spanish onions, are u
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MUTTON SOUP, Good.
MUTTON SOUP, Good.
Ingredients. —A neck of mutton about 5 or 6 lbs., 3 carrots, 3 turnips, 2 onions, a large bunch of sweet herbs, including parsley; salt and pepper to taste; a little sherry, if liked; 3 quarts of water. Mode. —Lay the ingredients in a covered pan before the fire, and let them remain there the whole day, stirring occasionally. The next day put the whole into a stewpan, and place it on a brisk fire. When it commences to boil, take the pan off the fire, and put it on one side to simmer until the me
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NASTURTIUMS, Pickled (a very good Substitute for Capers).
NASTURTIUMS, Pickled (a very good Substitute for Capers).
Ingredients. —To each pint of vinegar, 1 oz. of salt, 6 peppercorns, nasturtiums. Mode. —Gather the nasturtium pods on a dry day, and wipe them clean with a cloth; put them in a dry glass bottle, with vinegar, salt, and pepper, in the above proportion. If you cannot find enough ripe to fill a bottle, cork up what you have got until you have some more fit; they may be added from day to day. Bung up the bottles, and seal or rosin the tops. They will be fit for use in 10 or 12 months; and the best
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NECTARINES, Preserved.
NECTARINES, Preserved.
Ingredients. —To every lb. of sugar allow ¼ pint of water; nectarines. Mode. —Divide the nectarines in two, take out the stones, and make a strong syrup with sugar and water in the above proportion. Put in the nectarines, and boil them until they have thoroughly imbibed the sugar. Keep the fruit as whole as possible, and turn it carefully into a pan. The next day boil it again for a few minutes, take out the nectarines, put them into jars, boil the syrup quickly for five minutes, pour it over th
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NECTAR, Welsh.
NECTAR, Welsh.
Ingredients. —1 lb. of raisins, 3 lemons, 2 lbs. of loaf sugar, 2 gallons of boiling water. Mode. —Cut the peel of the lemons very thin, pour upon it the boiling water, and, when cool, add the strained juice of the lemons, the sugar, and the raisins, stoned and chopped very fine. Let it stand 4 or 5 days, stirring it every day; then strain it through a jelly-bag, and bottle it for present use. Time. —4 or 5 days. Average cost , 1 s. 9 d. Sufficient to make 2 gallons....
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NEGUS, to make.
NEGUS, to make.
Ingredients. —To every pint of port wine allow 1 quart of boiling water, ¼ lb. of sugar, 1 lemon, grated nutmeg to taste. Mode. —As this beverage is more usually drunk at children’s parties than at any other, the wine need not be very old or expensive for the purpose, a new fruity wine answering very well for it. Put the wine into a jug, rub some lumps of sugar (equal to ¼ lb.) on the lemon-rind until all the yellow part of the skin is absorbed, then squeeze the juice, and strain it. Add the sug
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NOVEMBER—BILLS OF FARE.
NOVEMBER—BILLS OF FARE.
Dinner for 18 persons. Thick Grouse Soup, removed by Crimped Cod and Oyster Sauce. Baked Whitings. Vase of Flowers. Fried Smelts. Clear Ox-tail Soup, removed by Fillets of Turbot à la Crême. Poulet à la Marengo. Fillets of Leveret. Vase of Flowers. Ragoût of Lobster. Mushrooms sautés. Haunch of Mutton. Cold Game Pie. Lark Pudding. Vase of Flowers. Roast Fowls. Boiled Ham. Boiled Turkey and Celery Sauce. Apple Tart. Partridges, removed by Plum-pudding. Shell-Fish. Wine Jelly. Pommes à la Condé. V
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Dinner for 12 persons.
Dinner for 12 persons.
First Course. —Hare soup; Julienne soup; baked cod; soles à la Normandie. Entrées. —Riz de veau aux tomates; lobster patties; mutton cutlets and Soubise sauce; croûtades of marrow aux fines herbes. Second Course. —Roast sirloin of beef; braised goose; boiled fowls and celery sauce; bacon-cheek, garnished with sprouts. Third Course. —Wild ducks; partridges; apples à la Portugaise; Bavarian cream; apricot-jam sandwiches; cheesecakes; Charlotte à la vanille; plum-pudding; dessert and ices....
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Dinner for 8 persons.
Dinner for 8 persons.
First Course. —Mulligatawny soup; fried slices of codfish and oyster sauce; eels en matelote. Entrées. —Broiled pork cutlets and tomato sauce; tendrons de veau à la jardinière. Second Course. —Boiled leg of mutton and vegetables; roast goose; cold game pie. Third Course. —Snipes; teal; apple soufflé; iced Charlotte; tartlets; champagne jelly; coffee cream; mince pies; dessert and ices....
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Dinners for 6 persons.
Dinners for 6 persons.
First Course. —Oyster soup; crimped cod and oyster sauce; fried perch and Dutch sauce. Entrées. —Pigs’ feet à la Béchamel; curried rabbit. Second Course. —Roast sucking-pig; boiled fowls and oyster sauce; vegetables. Third Course. —Jugged hare; meringues à la crême; apple custard; vol-au-vent of pears; whipped cream; cabinet pudding; dessert. First Course. —Game soup; slices of codfish and Dutch sauce; fried eels. Entrées. —Kidneys à la Maître d’Hôtel; oyster patties. Second Course. —Saddle of m
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NOVEMBER, Plain Family Dinners for.
NOVEMBER, Plain Family Dinners for.
Sunday. —1. White soup. 2. Roast haunch of mutton, haricot beans, potatoes. 3. Apple tart, ginger pudding. Monday. —1. Stewed eels. 2. Veal cutlets garnished with rolled bacon; cold mutton and winter salad. 3. Baked rice pudding. Tuesday. —1. Roast fowls, garnished with water-cresses; boiled bacon-cheek; hashed mutton from remains of haunch. 2. Apple pudding. Wednesday. —1. Boiled leg of pork, carrots, parsnips, and pease-pudding; fowl croquettes made with remainder of cold fowl. 2. Baroness pud
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NOVEMBER, Things in Season.
NOVEMBER, Things in Season.
Fish. —Brill, carp, cod, crabs, eels, gudgeons, haddocks, oysters, pike, soles, tench, turbot, whiting. Meat. —Beef, mutton, veal, doe venison. Poultry. —Chickens, fowls, geese, larks, pigeons, pullets, rabbits, teal, turkeys, widgeons, wild-duck. Game. —Hares, partridges, pheasants, snipes, woodcocks. Vegetables. —Beetroot, cabbages, carrots, celery, lettuces, late cucumbers, onions, potatoes, salading, spinach, sprouts—various herbs. Fruit. —Apples, bullaces, chestnuts, filberts, grapes, pears
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NOVEMBER—BILLS OF FARE FOR A GAME DINNER.
NOVEMBER—BILLS OF FARE FOR A GAME DINNER.
Hare Soup. Purée of Grouse. Vase of Flowers. Pheasant Soup. Soup à la Reine. Fillets of Hare en Chevreuil. Salmi of Widgeon. Salmi of Woodcock. Perdrix au Choux. Lark Pudding. Vase of Flowers. Game Patties. Curried Rabbits. Salmi of Woodcock. Salmi of Widgeon. Fillet of Pheasant and Truffles. Larded Pheasants. Leveret, larded and stuffed. Cold Pheasant Pie à la Perigord. Vase of Flowers. Hot raised Pie of mixed Game. Grouse. Larded Partridges. Pintails. Quails. Snipes. Ortolans. Vase of Flowers.
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NOYEAU CREAM.
NOYEAU CREAM.
Ingredients. —1½ oz. of isinglass, the juice of 2 lemons, noyeau and pounded sugar to taste, 1½ pint of cream. Mode. —Dissolve the isinglass in a little boiling water, add the lemon-juice, and strain this to the cream, putting in sufficient noyeau and sugar to flavour and sweeten the mixture nicely; whisk the cream well, put it into an oiled mould, and set the mould in ice or in a cool place; turn it out, and garnish the dish to taste. Time. —Altogether, ½ hour. Average cost , with cream at 1 s.
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NOYEAU, Home-made.
NOYEAU, Home-made.
Ingredients. —2 oz. of bitter almonds, 1 oz. of sweet ditto, 1 lb. of loaf sugar, the rinds of 3 lemons, 1 quart of Irish whiskey or gin, 1 tablespoonful of clarified honey, ½ pint of new milk. Mode. —Blanch and pound the almonds, and mix with them the sugar, which should also be pounded. Boil the milk; let it stand till quite cold; then mix all the ingredients together, and let them remain for 10 days, shaking them every day. Filter the mixture through blotting-paper, bottle off for use in smal
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OCTOBER—BILLS OF FARE.
OCTOBER—BILLS OF FARE.
Dinner for 18 persons. Mock-Turtle Soup, removed by Crimped Cod and Oyster Sauce. Soles à la Normandie. Vase of Flowers. Red Mullet. Julienne Soup, removed by John Dory and Dutch Sauce. Sweetbreads and Tomato Sauce. Oyster Patties. Vase of Flowers. Stewed Mushrooms. Fricandeau de Veau and Celery Sauce. Roast Saddle of Mutton. Grouse Pie. Roast Goose. Vase of Flowers. Boiled Fowls and Oyster Sauce. Ham. Larded Turkey. Custards. Pheasants, removed by Cabinet Pudding. Prawns. Italian Cream. Gâteau
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Dinner for 12 persons.
Dinner for 12 persons.
First Course. —Carrot soup à la Crécy; soup à la Reine; baked cod; stewed eels. Entrées. —Riz de Veau and tomato sauce; vol-au-vent of chicken; pork cutlets and sauce Robert; grilled mushrooms. Second Course. —Rump of beef à la jardinière; roast goose; boiled fowls and celery sauce; tongue, garnished; vegetables. Third Course. —Grouse; pheasants; quince jelly; lemon cream; apple tart; compôte of peaches; Nesselrode pudding; cabinet pudding; scalloped oysters; dessert and ices....
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Dinner for 8 persons.
Dinner for 8 persons.
First Course. —Calf’s-head soup; crimped cod and oyster sauce; stewed eels. Entrées. —Stewed mutton kidneys; curried sweetbreads. Second Course. —Boiled leg of mutton, garnished with carrots and turnips; roast goose. Third Course. —Partridges; fruit jelly; Italian cream; vol-au-vent of pears; apple tart; cabinet pudding; dessert and ices....
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Dinners for 6 persons.
Dinners for 6 persons.
First Course. —Hare soup; broiled cod à la Maître d’Hôtel. Haddocks and egg sauce. Entrées. —Veal cutlets, garnished with French beans; haricot mutton. Second Course. —Roast haunch of mutton; boiled capon and rice; vegetables. Third Course. —Pheasants; punch jelly; blancmange; apples à la Portugaise; Charlotte à la Vanille; marrow pudding; dessert. First Course. —Mock-turtle soup; brill and lobster sauce; fried whitings. Entrées. —Fowl à la Béchamel; oyster patties. Second Course. —Roast sucking
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OCTOBER, Plain Family Dinners for.
OCTOBER, Plain Family Dinners for.
Sunday. —1. Roast sucking-pig, tomato sauce and brain sauce; small boiled leg of mutton, caper sauce, turnips, and carrots. 2. Damson tart, boiled batter pudding. Monday. —1. Vegetable soup, made from liquor that mutton was boiled in. 2. Sucking-pig en blanquette, small meat pie, French beans, and potatoes. 3. Pudding, pies. Tuesday. —1. Roast partridges, bread sauce, and gravy; slices of mutton warmed in caper sauce; vegetables. 2. Baked plum-pudding. Wednesday. —1. Roast ribs of beef, Yorkshir
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OCTOBER, Things in Season.
OCTOBER, Things in Season.
Fish. —Barbel, brill, cod, crabs, eels, flounders, gudgeons, haddocks, lobsters, mullet, oysters, plaice, prawns, skate, soles, tench, turbot, whiting. Meat. —Beef, mutton, pork, veal, venison. Poultry. —Chickens, fowls, geese, larks, pigeons, pullets, rabbits, teal, turkeys, widgeons, wild ducks. Game. —Black-cock, grouse, hares, partridges, pheasants, snipes, woodcocks, doe venison. Vegetables. —Artichokes, beets, cabbages, cauliflowers, carrots, celery, lettuces, mushrooms, onions, potatoes,
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OMELET.
OMELET.
Ingredients. —6 eggs, 1 saltspoonful of salt, ½ saltspoonful of pepper, ¼ lb. of butter. Mode. —Break the eggs into a basin, omitting the whites of 3, and beat them up with the salt and pepper until extremely light; then add 2 oz. of the butter broken into small pieces, and stir this into the mixture. Put the other 2 oz. of butter into a frying-pan, make it quite hot, and, as soon as it begins to bubble, whisk the eggs, &c., very briskly for a minute or two, and pour them into the pan; s
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OMELET, The Cure’s, or Omelette au Thon.
OMELET, The Cure’s, or Omelette au Thon.
Ingredients. —Take for 6 persons, the roes of 2 carp; [A] bleach them, by putting them, for 5 minutes, in boiling water slightly salted; a piece of fresh tunny the size of a hen’s egg, to which add a small shalot already chopped; hash up together the roe and the tunny, so as to mix them well, and throw the whole into a saucepan, with a sufficient quantity of very good butter: whip it up until the butter is melted! This constitutes the specialty of the omelet. Take a second piece of butter, à dis
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OMELETTE AUX CONFITURES, or Jam Omelet.
OMELETTE AUX CONFITURES, or Jam Omelet.
Ingredients. —6 eggs, 4 oz. of butter, 3 tablespoonfuls of apricot, strawberry, or any jam that may be preferred. Mode. —Make an omelet, only instead of doubling it over, leave it flat in the pan. When quite firm, and nicely brown on one side, turn it carefully on to a hot dish, spread over the middle of it the jam, and fold the omelet over on each side; sprinkle sifted sugar over, and serve very quickly. A pretty dish of small omelets may be made by dividing the batter into 3 or 4 portions, and
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OMELET, Bachelor’s.
OMELET, Bachelor’s.
Ingredients. —2 or 3 eggs, 2 oz. of butter, teaspoonful of flour, ½ teacupful of milk. Mode. —Make a thin cream of the flour and milk; then beat up the eggs, mix all together, and add a pinch of salt and a few grains of cayenne. Melt the butter in a small frying-pan, and, when very hot, pour in the batter. Let the pan remain for a few minutes over a clear fire; then sprinkle upon the omelet some chopped herbs and a few shreds of onion; double the omelet dexterously, and shake it out of the pan o
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OMELET, Plain Sweet.
OMELET, Plain Sweet.
Ingredients. —6 eggs, 4 oz. of butter, 2 oz. of sifted sugar. Mode. —Break the eggs into a basin, omitting the whites of 3; whisk them well, adding the sugar and 2 oz. of the butter, which should be broken into small pieces, and stir all these ingredients well together. Make the remainder of the butter quite hot in a small frying-pan, and when it commences to bubble, pour in the eggs, &c. Keep stirring them until they begin to set; then turn the edges of the omelet over, to make it an ov
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OMELETTE SOUFFLÉ.
OMELETTE SOUFFLÉ.
Ingredients. —6 eggs, 5 oz. of pounded sugar, flavouring of vanilla, orange-flower water, or lemon-rind, 3 oz. of butter, 1 dessertspoonful of rice-flour. Mode. —Separate the yolks from the whites of the eggs, add to the former the sugar, the rice-flour, and either of the above flavourings that may be preferred, and stir these ingredients well together. Whip the whites of the eggs, mix them lightly with the batter, and put the butter into a small frying-pan. As soon as it begins to bubble, pour
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ONION SAUCE, Brown.
ONION SAUCE, Brown.
Ingredients. —6 large onions, rather more than ½ pint of good gravy, 2 oz. of butter, salt and pepper to taste. Mode. —Slice and fry the onions of a pale brown in a stewpan, with the above quantity of butter, keeping them well stirred, that they do not get black. When a nice colour, pour over the gravy, and let them simmer gently until tender. Now skim off every particle of fat, add the seasoning, and rub the whole through a tammy or sieve; put it back into the saucepan to warm, and when it boil
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ONION SAUCE, French, or Soubise.
ONION SAUCE, French, or Soubise.
Ingredients. —½ pint of Béchamel, 1 bay-leaf, seasoning to taste of pounded mace and cayenne, 6 onions, a small piece of ham. Mode. —Peel the onions and cut them in halves; put them into a stewpan, with just sufficient water to cover them, and add the bay-leaf, ham, cayenne, and mace; be careful to keep the lid closely shut, and simmer them until tender. Take them out and drain thoroughly; rub them through a tammy or sieve (an old one does for the purpose) with a wooden spoon, and put them to ½
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ONION SAUCE, White, for Boiled Rabbits, Roast Shoulder of Mutton, &c.
ONION SAUCE, White, for Boiled Rabbits, Roast Shoulder of Mutton, &c.
Ingredients. —9 large onions, or 12 middling-sized ones, 1 pint of melted butter made with milk, ½ teaspoonful of salt, or rather more. Mode. —Peel the onions and put them into water to which a little salt has been added, to preserve their whiteness, and let them remain for ¼ hour. Then put them into a stewpan, cover them with water, and let them boil until tender, and, if the onions should be very strong, change the water after they have been boiling for ¼ hour. Drain them thoroughly, chop them
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ONION SOUP.
ONION SOUP.
Ingredients. —6 large onions, 2 oz. of butter, salt and pepper to taste, ½ pint of cream, 1 quart of stock. Mode. —Chop the onions, put them in the butter, stir them occasionally, but do not let them brown. When tender, put the stock to them, and season; strain the soup, and add the boiling cream. Time. —½ hour. Average cost , 1 s. per quart. Seasonable in winter. Sufficient for 4 persons....
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ONION SOUP, Cheap.
ONION SOUP, Cheap.
Ingredients. —8 middling-sized onions, 3 oz. of butter, a tablespoonful of rice-flour, salt and pepper to taste, 1 teaspoonful of powdered sugar, thickening of butter and flour, 2 quarts of water. Mode. —Cut the onions small, put them into the stewpan with the butter, and fry them well; mix the rice-flour smoothly with the water, add the onions, seasoning, and sugar, and simmer till tender. Thicken with butter and flour, and serve. Time. —2 hours. Average cost , 4 d. per quart. Seasonable in win
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ONIONS, Burnt, for Gravies.
ONIONS, Burnt, for Gravies.
Ingredients. —½ lb. of onions, ½ pint of water, ½ lb. of moist sugar, 1/3 pint of vinegar. Mode. —Peel and chop the onions fine, and put them into a stewpan (not tinned), with the water; let them boil for 5 minutes, then add the sugar, and simmer gently until the mixture becomes nearly black and throws out bubbles of smoke. Have ready the above proportion of boiling vinegar, strain the liquor gradually to it, and keep stirring with a wooden spoon until it is well incorporated. When cold, bottle
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ONIONS, Pickled (a very simple Method, and exceedingly Good).
ONIONS, Pickled (a very simple Method, and exceedingly Good).
Ingredients. —Pickling onions; to each quart of vinegar, 2 teaspoonfuls of allspice, 2 teaspoonfuls of whole black pepper. Mode. —Have the onions gathered when quite dry and ripe, and, with the fingers, take off the thin outside skin; then, with a silver knife (steel should not be used, as it spoils the colour of the onions), remove one more skin, when the onion will look quite clear. Have ready some very dry bottles or jars, and as fast as they are peeled, put them in. Pour over sufficient cold
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ONIONS, Pickled.
ONIONS, Pickled.
Ingredients. —1 gallon of pickling onions, salt and water, milk; to each ½ gallon of vinegar, 1 oz. of bruised ginger, ¼ tablespoonful of cayenne, 1 oz. of allspice, 1 oz. of whole black pepper, ¼ oz. of whole nutmeg bruised, 8 cloves, ¼ oz. of mace. Mode. —Gather the onions, which should not be too small, when they are quite dry and ripe; wipe off the dirt, but do not pare them; make a strong solution of salt and water, into which put the onions, and change this, morning and night, for 3 days,
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ONIONS, Spanish, Baked.
ONIONS, Spanish, Baked.
Ingredients. —4 or 5 Spanish onions, salt, and water. Mode. —Put the onions, with their skins on, into a saucepan of boiling water slightly salted, and let them boil quickly for an hour. Then take them out, wipe them thoroughly, wrap each one in a piece of paper separately, and bake them in a moderate oven for 2 hours, or longer, should the onions be very large. They may be served in their skins, and eaten with a piece of cold butter and a seasoning of pepper and salt; or they may be peeled, and
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ONIONS, Spanish, Pickled.
ONIONS, Spanish, Pickled.
Ingredients. —Onions, vinegar; salt and cayenne to taste. Mode. —Cut the onions in thin slices; put a layer of them in the bottom of a jar; sprinkle with salt and cayenne; then add another layer of onions, and season as before. Proceeding in this manner till the jar is full, pour in sufficient vinegar to cover the whole, and the pickle will be fit for use in a month. Seasonable. —May be had in England from September to February....
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ONIONS, Spanish, Stewed.
ONIONS, Spanish, Stewed.
Ingredients. —5 or 6 Spanish onions, 1 pint of good broth or gravy. Mode. —Peel the onions, taking care not to cut away too much of the tops or tails, or they would then fall to pieces; put them into a stewpan capable of holding them at the bottom without piling them one on the top of another; add the broth or gravy, and simmer very gently until the onions are perfectly tender. Dish them, pour the gravy round, and serve. Instead of using broth, Spanish onions may be stewed with a large piece of
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ORANGE BRANDY. (Excellent.)
ORANGE BRANDY. (Excellent.)
Ingredients. —To every ½ gallon of brandy allow ¾ pint of Seville orange-juice, 1¼ lb. of loaf sugar. Mode. —To bring out the full flavour of the orange-peel, rub a few lumps of the sugar on 2 or 3 unpared oranges, and put these lumps to the rest. Mix the brandy with the orange-juice, strained, the rinds of 6 of the oranges pared very thin, and the sugar. Let all stand in a closely-covered jar for about 3 days, stirring it 3 or 4 times a day. When clear, it should be bottled and closely corked f
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ORANGE CREAM.
ORANGE CREAM.
Ingredients. —1 oz. of isinglass, 6 large oranges, 1 lemon, sugar to taste, water, ½ pint of good cream. Mode. —Squeeze the juice from the oranges and lemon; strain it, and put it into a saucepan with the isinglass, and sufficient water to make it in all 1½ pint. Rub the sugar on the orange and lemon-rind, add it to the other ingredients, and boil all together for about 10 minutes. Strain through a muslin bag, and, when cold, beat up with it ½ pint of thick cream. Wet a mould, or soak it in cold
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ORANGE CREAMS.
ORANGE CREAMS.
Ingredients. —1 Seville orange, 1 tablespoonful of brandy, ¼ lb. of loaf sugar, the yolks of 4 eggs, 1 pint of cream. Mode. —Boil the rind of the Seville orange until tender, and beat it in a mortar to a pulp; add to it the brandy, the strained juice of the orange, and the sugar, and beat all together for about 10 minutes, adding the well-beaten yolks of eggs. Bring the cream to the boiling-point, and pour it very gradually to the other ingredients, and beat the mixture till nearly cold; put it
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ORANGE FRITTERS.
ORANGE FRITTERS.
Ingredients. —For the batter, ½ lb. of flour, ½ oz. of butter, ½ saltspoonful of salt, 2 eggs, milk, oranges, hot lard or clarified dripping. Mode. —Make a nice light batter with the above proportion of flour, butter, salt, eggs, and sufficient milk to make it the proper consistency; peel the oranges, remove as much of the white skin as possible, and divide each orange into eight pieces, without breaking the thin skin, unless it be to remove the pips; dip each piece of orange in the batter. Have
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ORANGE GRAVY, for Wildfowl, Widgeon, Teal, &c.
ORANGE GRAVY, for Wildfowl, Widgeon, Teal, &c.
Ingredients. —½ pint of white stock, 1 small onion, 3 or 4 strips of lemon or orange peel, a few leaves of basil, if at hand, the juice of a Seville orange or lemon, salt and pepper to taste, 1 glass of port wine. Mode. —Put the onion, cut in slices, into a stewpan with the stock, orange-peel, and basil, and let them simmer very gently for ¼ hour or rather longer, should the gravy not taste sufficiently of the peel. Strain it off, and add to the gravy the remaining ingredients; let the whole hea
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ORANGE JELLY.
ORANGE JELLY.
Ingredients. —1 pint of water, 1½ to 2 oz. of isinglass, ½ lb. of loaf sugar, 1 Seville orange, 1 lemon, about 9 China oranges. Mode. —Put the water into a saucepan, with the isinglass, sugar, and the rind of 1 orange, and the same of ½ lemon, and stir these over the fire until the isinglass is dissolved, and remove the scum; then add to this the juice of the Seville orange, the juice of the lemon, and sufficient juice of China oranges to make in all 1 pint: from 8 to 10 oranges will yield the d
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ORANGE MARMALADE.
ORANGE MARMALADE.
Ingredients. —Equal weight of fine loaf sugar and Seville oranges; to 12 oranges allow 1 pint of water. Mode. —Let there be an equal weight of loaf sugar and Seville oranges, and allow the above proportion of water to every dozen oranges. Peel them carefully, remove a little of the white pith, and boil the rinds in water 2 hours, changing the water three times to take off a little of the bitter taste. Break the pulp into small pieces, take out all the pips, and cut the boiled rind into chips. Ma
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ORANGE MARMALADE.
ORANGE MARMALADE.
Ingredients. —Equal weight of Seville oranges and sugar; to every lb. of sugar allow ½ pint of water. Mode. —Weigh the sugar and oranges, score the skin across, and take it off in quarters. Boil these quarters in a muslin bag in water until they are quite soft, and they can be pierced easily with the head of a pin; then cut them into chips about 1 inch long, and as thin as possible. Should there be a great deal of white stringy pulp, remove it before cutting the rind into chips. Split open the o
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ORANGE MARMALADE, made with Honey.
ORANGE MARMALADE, made with Honey.
Ingredients. —To 1 quart of the juice and pulp of Seville oranges allow 1 lb. of the rind, 2 lbs. of honey. Mode. —Peel the oranges, and boil the rind in water until tender, and cut it into strips. Take away the pips from the juice and pulp, and put it with the honey and chips into a preserving-pan; boil all together for about ½ hour, or until the marmalade is of the proper consistency; put it into pots, and, when cold, cover down with bladders. Time. —2 hours to boil the rind, ½ hour the marmal
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ORANGE MARMALADE, Pounded.
ORANGE MARMALADE, Pounded.
Ingredients. —Weight and ½ in sugar to every lb. of oranges. Mode. —Cut some clear Seville oranges in 4 pieces, put all the juice and pulp into a basin, and take out the seeds and skins; boil the rinds in hard water till tender, changing the water 2 or 3 times while boiling; drain them well, and pound them in a mortar; then put them into a preserving-pan with the juice and pulp, and their weight and ½ of sugar; boil rather more than ½ an hour. Time. —About 2 hours to boil the rinds, ½ an hour th
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ORANGE PUDDING, Baked.
ORANGE PUDDING, Baked.
Ingredients. —6 oz. of stale sponge cake or bruised ratafias, 6 oranges, 1 pint of milk, 6 eggs, ½ lb. of sugar. Mode. —Bruise the sponge-cake or ratafias into fine crumbs, and pour upon them the milk, which should be boiling. Rub the rinds of 2 of the oranges on sugar, and add this, with the juice of the remainder, to the other ingredients. Beat up the eggs, stir them in, sweeten to taste, and put the mixture into a pie-dish previously lined with puff-paste. Bake for rather more than ½ hour; tu
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ORANGE PUDDING, Seville.
ORANGE PUDDING, Seville.
Ingredients. —4 Seville oranges, 6 oz. of fresh butter, 12 almonds, ½ lb. of sifted sugar, the juice of 1 lemon, 8 eggs. Mode. —Boil the oranges and chop them finely, taking out all the pips. Put the butter, the almonds, blanched and chopped, and the sugar, into a saucepan, to which add the orange pulp and the lemon-juice. Put it on a hot plate to warm, mixing all together until the butter is thoroughly melted. Turn the mixture out, let it get cold, then add the eggs, which should be well whippe
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ORANGE SALAD.
ORANGE SALAD.
Ingredients. —6 oranges, ¼ lb. of muscatel raisins, 2 oz. of pounded sugar, 4 tablespoonfuls of brandy. Mode. —Peel 5 of the oranges; divide them into slices without breaking the pulp, and arrange them on a glass dish. Stone the raisins, mix them with the sugar and brandy, and mingle them with the oranges. Squeeze the juice of the other orange over the whole, and the dish is ready for table. A little pounded spice may be put in when the flavour is liked; but this ingredient must be added very sp
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ORANGE WINE, a very Simple and Easy Method of Making a very Superior.
ORANGE WINE, a very Simple and Easy Method of Making a very Superior.
Ingredients. —90 Seville oranges, 32 lbs. of lump sugar, water. Mode. —Break up the sugar into small pieces, and put it into a dry, sweet, 9-gallon cask, placed in a cellar or other storehouse, where it is intended to be kept. Have ready close to the cask two large pans or wooden keelers, into one of which put the peel of the oranges pared quite thin, and into the other the pulp after the juice has been squeezed from it. Strain the juice through a piece of double muslin, and put into the cask wi
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ORANGES, Compôte of.
ORANGES, Compôte of.
Ingredients. —1 pint of syrup, 6 oranges. Mode. —Peel the oranges, remove as much of the white pith as possible, and divide them into small pieces without breaking the thin skin with which they are surrounded. Make the syrup by recipe, adding the rind of the orange cut into thin narrow strips. When the syrup has been well skimmed, and is quite clear, put in the pieces of orange, and simmer them for 5 minutes. Take them out carefully with a spoon without breaking them, and arrange them on a glass
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ORANGES, a Pretty Dish of.
ORANGES, a Pretty Dish of.
Ingredients. —6 large oranges, ½ lb. of loaf sugar, ¼ pint of water, ½ pint of cream, 2 tablespoonfuls of any kind of liquor, sugar to taste. Mode. —Put the sugar and water into a saucepan, and boil them until the sugar becomes brittle, which may be ascertained by taking up a small quantity in a spoon, and dipping it in cold water; if the sugar is sufficiently boiled, it will easily snap. Peel the oranges, remove as much of the white pith as possible, and divide them into nice-sized slices, with
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ORANGES, Iced.
ORANGES, Iced.
Ingredients. —Oranges; to every lb. of pounded loaf sugar allow the whites of 2 eggs. Mode. —Whisk the whites of the eggs well, stir in the sugar, and beat this mixture for ¼ hour. Skin the oranges, remove as much of the white pith as possible without injuring the pulp of the fruit; pass a thread through the centre of each orange, dip them into the sugar, and tie them to a stick. Place this stick across the oven, and let the oranges remain until dry, when they will have the appearance of balls o
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ORANGES, Preserved.
ORANGES, Preserved.
Ingredients. —Oranges; to every lb. of juice and pulp allow 2 lbs. of loaf sugar; to every pint of water ½ lb. of loaf sugar. Mode. —Wholly grate or peel the oranges, taking off only the thin outside portion of the rind. Make a small incision where the stalk is taken out, squeeze out as much of the juice as can be obtained, and preserve it in a basin with the pulp that accompanies it. Put the oranges into cold water; let them stand for 3 days, changing the water twice; then boil them in fresh wa
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OX, The.
OX, The.
The manner in which a side of beef is cut up in London is shown in the engraving on this page. In the metropolis, on account of the large number of its population possessing the means to indulge in the “best of everything,” the demand for the most delicate joints of meat is great, the price, at the same time, being much higher for these than for the other parts. The consequence is, that in London the carcass is there divided so as to obtain the greatest quantity of meat on the most esteemed join
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OX-CHEEK SOUP.
OX-CHEEK SOUP.
Ingredients. —An ox-cheek, 2 oz. of butter, 3 or 4 slices of lean ham or bacon, 1 parsnip, 3 carrots, 2 onions, 3 heads of celery, 3 blades of mace, 4 cloves, a faggot of savoury herbs, 1 bay leaf, a teaspoonful of salt, half that of pepper, 1 head of celery, browning, the crust of a French roll, 5 quarts of water. Mode. —Lay the ham in the bottom of the stewpan, with the butter; break the bones of the cheek, wash it clean, and put it on the ham. Cut the vegetables small, add them to the other i
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OX-CHEEK, Stewed.
OX-CHEEK, Stewed.
Ingredients. —1 cheek, salt and water, 4 or 5 onions, butter and flour, 6 cloves, 3 turnips, 2 carrots, 1 bay-leaf, 1 head of celery, 1 bunch of savoury herbs, cayenne, black pepper, and salt to taste, 1 oz. of butter, 2 dessertspoonfuls of flour, 2 tablespoonfuls of Chili vinegar, 2 tablespoonfuls of mushroom ketchup, 2 tablespoonfuls of port wine, 2 tablespoonfuls of Harvey’s sauce. Mode. —Have the cheek boned, and prepare it the day before it is to be eaten, by cleaning and putting it to soak
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OX-TAIL, Broiled (an Entrée).
OX-TAIL, Broiled (an Entrée).
Ingredients. —2 tails, 1½ pint of stock, salt and cayenne to taste, bread-crumbs, 1 egg. Mode. —Joint and cut up the tails into convenient-sized pieces, and put them into a stewpan, with the stock, cayenne, and salt, and, if liked very savoury, a bunch of sweet herbs. Let them simmer gently for about 2½ hours; then take them out, drain them, and let them cool. Beat an egg upon a plate; dip in each piece of tail, and, afterwards, sprinkle them well with fine bread-crumbs; broil them over a clear
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OX-TAIL SOUP.
OX-TAIL SOUP.
Ingredients. —2 ox-tails, 2 slices of ham, 1 oz. of butter, 2 carrots, 2 turnips, 3 onions, 1 leek, 1 head of celery, 1 bunch of savoury herbs, 1 bay-leaf, 12 whole peppercorns, 4 cloves, a tablespoonful of salt, 2 tablespoonfuls of ketchup, ½ glass of port wine, 3 quarts of water. Mode. —Cut up the tails, separating them at the joints; wash them, and put them in a stewpan, with the butter. Cut the vegetables in slices, and add them, with the peppercorns and herbs. Put in ½ pint of water, and st
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OX-TAILS, Stewed.
OX-TAILS, Stewed.
Ingredients. —2 ox-tails, 1 onion, 3 cloves, 1 blade of mace, ¼ teaspoonful of whole black pepper, ¼ teaspoonful of allspice, ½ a teaspoonful of salt, a small bunch of savoury herbs, thickening of butter and flour, 1 tablespoonful of lemon-juice, 1 tablespoonful of mushroom ketchup. Mode. —Divide the tails at the joints, wash, and put them into a stewpan with sufficient water to cover them, and set them on the fire; when the water boils, remove the scum, and add the onion cut into rings, the spi
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OYSTER, Forcemeat for Roast or Boiled Turkey.
OYSTER, Forcemeat for Roast or Boiled Turkey.
Ingredients. —½ pint of bread-crumbs, 1½ oz. of chopped suet or butter, 1 faggot of savoury herbs, ¼ saltspoonful of grated nutmeg, salt and pepper to taste, 2 eggs, 18 oysters. Mode. —Grate the bread very fine, and be careful that no large lumps remain; put it into a basin with the suet, which must be very finely minced, or, when butter is used, that must be cut up into small pieces. Add the herbs, also chopped as small as possible, and seasoning; mix all these well together, until the ingredie
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OYSTER KETCHUP.
OYSTER KETCHUP.
Ingredients. —Sufficient oysters to fill a pint measure, 1 pint of sherry, 3 oz. of salt, 1 drachm of cayenne, 2 drachms of pounded mace. Mode. —Procure the oysters very fresh, and open sufficient to fill a pint measure; save the liquor, and scald the oysters in it with the sherry; strain the oysters, and put them in a mortar with the salt, cayenne, and mace; pound the whole until reduced to a pulp, then add it to the liquor in which they were scalded; boil it again five minutes, and skim well;
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OYSTER PATTIES (an Entrée).
OYSTER PATTIES (an Entrée).
Ingredients. —2 dozen oysters, 2 oz. of butter, 3 tablespoonfuls of cream, a little lemon-juice, 1 blade of pounded mace; cayenne to taste. Mode. —Scald the oysters in their own liquor, beard them, and cut each one into 3 pieces. Put the butter into a stewpan, dredge in sufficient flour to dry it up; add the strained oyster-liquor with the other ingredients; put in the oysters, and let them heat gradually, but not boil fast. Make the patty-cases as directed for lobster patties, fill with the oys
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OYSTER SAUCE, to serve with Fish, Boiled Poultry, &c.
OYSTER SAUCE, to serve with Fish, Boiled Poultry, &c.
Ingredients. —3 dozen oysters, ½ pint of melted butter, made with milk. Mode. —Open the oysters carefully, and save their liquor; strain it into a clean saucepan (a lined one is best), put in the oysters, and let them just come to the boiling-point, when they should look plump. Take them off the fire immediately, and put the whole into a basin. Strain the liquor from them, mix with it sufficient melted butter made with milk to make ½ pint altogether. When this is ready and very smooth, put in th
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OYSTER SOUP.
OYSTER SOUP.
Ingredients. —6 dozen of oysters, 2 quarts of white stock, ½ pint of cream, 2 oz. of butter, 1½ oz. of flour; salt, cayenne, and mace to taste. Mode. —Scald the oysters in their own liquor; take them out, beard them, and put them in a tureen. Take a pint of the stock, put in the beards and the liquor, which must be carefully strained, and simmer for ½ an hour. Take it off the fire, strain it again, and add the remainder of the stock, with the seasoning and mace. Bring it to a boil, add the thick
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OYSTER SOUP.
OYSTER SOUP.
Ingredients. —2 quarts of good mutton broth, 6 dozen oysters, 2 oz. butter, 1 oz. of flour. Mode. —Beard the oysters, and scald them in their own liquor; then add it, well strained, to the broth; thicken with the butter and flour, and simmer for ¼ of an hour. Put in the oysters, stir well, but do not let it boil, and serve very hot. Time. —¾ hour. Average cost , 2 s. per quart. Seasonable from September to April. Sufficient for 8 persons....
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OYSTERS, Fried.
OYSTERS, Fried.
Ingredients. —3 dozen oysters, 2 oz. butter, 1 tablespoonful of ketchup, a little chopped lemon-peel, ½ teaspoonful of chopped parsley. Mode. —Boil the oysters for 1 minute in their own liquor, and drain them; fry them with the butter, ketchup, lemon-peel, and parsley; lay them on a dish, and garnish with fried potatoes, toasted sippets, and parsley. This is a delicious delicacy, and is a favourite Italian dish. Time. —5 minutes. Average cost for this quantity, 1 s. 9 d. Seasonable from Septembe
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OYSTERS Fried in Batter.
OYSTERS Fried in Batter.
Ingredients. —½ pint of oysters, 2 eggs, ½ pint of milk, sufficient flour to make the batter; pepper and salt to taste; when liked, a little nutmeg; hot lard. Mode. —Scald the oysters in their own liquor, beard them, and lay them on a cloth to drain thoroughly. Break the eggs into a basin, mix the flour with them, add the milk gradually, with nutmeg and seasoning, and put the oysters in the batter. Make some lard hot in a deep frying-pan, put in the oysters, one at a time; when done, take them u
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OYSTERS, to Keep.
OYSTERS, to Keep.
Put them in a tub, and cover them with salt and water. Let them remain for 12 hours, when they are to be taken out, and allowed to stand for another 12 hours without water. If left without water every alternate 12 hours, they will be much better than if constantly kept in it. Never put the same water twice to them....
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OYSTERS, Pickled.
OYSTERS, Pickled.
Ingredients. —100 oysters; to each ½ pint of vinegar, 1 blade of pounded mace, 1 strip of lemon-peel, 12 black peppercorns. Mode. —Get the oysters in good condition, open them, place them in a saucepan, and let them simmer in their own liquor for about 10 minutes very gently; then take them out one by one, and place them in a jar, and cover them, when cold, with a pickle made as follows:—Measure the oyster-liquor; add to it the same quantity of vinegar, with mace, lemon-peel, and pepper in the a
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OYSTERS, Scalloped.
OYSTERS, Scalloped.
Ingredients. —Oysters, say 1 pint, 1 oz. butter, flour, 2 tablespoonfuls of white stock, 2 tablespoonfuls of cream; pepper and salt to taste; bread-crumbs, oiled butter. Mode. —Scald the oysters in their own liquor, take them out, beard them, and strain the liquor free from grit. Put 1 oz. of butter into a stewpan; when melted, dredge in sufficient flour to dry it up; add the stock, cream, and strained liquor, and give one boil. Put in the oysters and seasoning; let them gradually heat through,
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OYSTERS, Scalloped.
OYSTERS, Scalloped.
Prepare the oysters as in the preceding recipe, and put them in a scallop-shell or saucer, and between each layer sprinkle over a few bread-crumbs, pepper, salt, and grated nutmeg; place small pieces of butter over, and bake before the fire in a Dutch oven. Put sufficient bread-crumbs on the top to make a smooth surface, as the oysters should not be seen. Time. —About ¼ hour. Average cost , 3 s. 2 d. Seasonable from September to April....
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OYSTERS, Stewed.
OYSTERS, Stewed.
Ingredients. —1 pint of oysters, 1 oz. of butter, flour, 1/3 pint of cream; cayenne and salt to taste; 1 blade of pounded mace. Mode. —Scald the oysters in their own liquor, take them out, beard them, and strain the liquor; put the butter into a stewpan, dredge in sufficient flour to dry it up, add the oyster-liquor and mace, and stir it over a sharp fire with a wooden spoon; when it comes to a boil, add the cream, oysters, and seasoning. Let all simmer for 1 or 2 minutes, but not longer, or the
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PANCAKES.
PANCAKES.
Ingredients. —Eggs, flour, milk; to every egg allow 1 oz. of flour, about 1 gill of milk, ⅛ saltspoonful of salt. Mode. —Ascertain that the eggs are fresh; break each one separately in a cup; whisk them well, put them into a basin, with the flour, salt, and a few drops of milk, and beat the whole to a perfectly smooth batter; then add by degrees the remainder of the milk. The proportion of this latter ingredient must be regulated by the size of the eggs, &c. &c.; but the batter,
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PANCAKES.
PANCAKES.
Ingredients. —6 eggs, 1 pint of cream, ¼ lb. of loaf sugar, 1 glass of sherry, ½ teaspoonful of grated nutmeg, flour. Mode. —Ascertain that the eggs are extremely fresh, beat them well, strain and mix with them the cream, pounded sugar, wine, nutmeg, and as much flour as will make the batter nearly as thick as that for ordinary pancakes. Make the frying-pan hot, wipe it with a clean cloth, pour in sufficient batter to make a thin pancake, and fry it for about 5 minutes. Dish the pancakes piled o
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PANCAKES, French.
PANCAKES, French.
Ingredients. —2 eggs, 2 oz. of butter, 2 oz. of sifted sugar, 2 oz. of flour, ½ pint of new milk. Mode. —Beat the eggs thoroughly, and put them into a basin with the butter, which should be beaten to a cream; stir in the sugar and flour, and when these ingredients are well mixed, add the milk; keep stirring and beating the mixture for a few minutes; put it on buttered plates, and bake in a quick oven for 20 minutes. Serve with a cut lemon and sifted sugar, or pile the pancakes high on a dish, wi
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PANCAKES, Snow.
PANCAKES, Snow.
Ingredients. —3 tablespoonfuls of flour, 1 egg, 3 tablespoonfuls of snow, about ½ pint of new milk. Mode. —Mix the flour with the milk by degrees, add the egg well beaten, and just before frying, the snow, it should then be all beaten up together quickly, and put into the frying-pan immediately. Sufficient for 8 pancakes....
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PAN KAIL.
PAN KAIL.
Ingredients. —2 lbs. of cabbage, or Savoy greens; ¼ lb. of butter or dripping, salt and pepper to taste, oatmeal for thickening, 2 quarts of water. Mode. —Chop the cabbage very fine, thicken the water with oatmeal, put in the cabbage and butter, or dripping; season and simmer for 1½ hour. It can be made sooner by blanching and mashing the greens, adding any good liquor that a joint has been boiled in, and then further thicken with bread or pounded biscuit. Time. —1½ hour. Average cost , 1½ d. pe
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PARSLEY AND BUTTER, to serve with Calf’s Head, Boiled Fowls, &c.
PARSLEY AND BUTTER, to serve with Calf’s Head, Boiled Fowls, &c.
Ingredients. —2 tablespoonfuls of minced parsley, ½ pint of melted butter. Mode. —Put into a saucepan a small quantity of water, slightly salted, and when it boils, throw in a good bunch of parsley which has been previously washed and tied together in a bunch; let it boil for 5 minutes, drain it, mince the leaves very fine , and put the above quantity in a tureen; pour over it ½ pint of smoothly-made melted butter; stir once, that the ingredients may be thoroughly mixed, and serve. Time. —5 minu
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PARSLEY, Fried, for Garnishing.
PARSLEY, Fried, for Garnishing.
Ingredients. —Parsley, hot lard or clarified dripping. Mode. —Gather some young parsley; wash, pick, and dry it thoroughly in a cloth; put it into the wire basket of which we have given an engraving, and hold it in boiling lard or dripping for a minute or two. Directly it is done, lift out the basket, and let it stand before the fire, that the parsley may become thoroughly crisp; and the quicker it is fried the better. Should the kitchen not be furnished with the above article, throw the parsley
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PARSLEY JUICE, for Colouring various Dishes.
PARSLEY JUICE, for Colouring various Dishes.
Procure some nice young parsley; wash it and dry it thoroughly in a cloth; pound the leaves in a mortar till all the juice is extracted, and put the juice in a teacup or small jar; place this in a saucepan of boiling water, and warm it on the bain-marie principle just long enough to take off its rawness; let it drain, and it will be ready for colouring. Substitute for. —Sometimes in the middle of winter parsley-leaves are not to be had, when the following will be found an excellent substitute:—T
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PARSLEY, to Preserve through the Winter.
PARSLEY, to Preserve through the Winter.
Use freshly-gathered parsley for keeping, and wash it perfectly free from grit and dirt; put it into boiling water which has been slightly salted and well skimmed, and then let it boil for 2 or 3 minutes; take it out, let it drain, and lay it on a sieve in front of the fire, when it should be dried as expeditiously as possible. Store it away in a very dry place in bottles, and when wanted for use pour over it a little warm water, and let it stand for about 5 minutes. Seasonable. —This may be don
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PARSNIP SOUP.
PARSNIP SOUP.
Ingredients. —1 lb. of sliced parsnips, 2 oz. of butter, salt and cayenne to taste, 1 quart of stock. Mode. —Put the parsnips into the stewpan with the butter, which has been previously melted, and simmer them till quite tender. Then add nearly a pint of stock, and boil together for half an hour. Pass all through a fine strainer, and put to it the remainder of the stock. Season, boil, and serve immediately. Time. —2 hours. Average cost , 6 d. per quart. Seasonable from October to April. Sufficie
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PARSNIPS, Boiled.
PARSNIPS, Boiled.
Ingredients. —Parsnips; to each ½ gallon of water allow 1 heaped tablespoonful of salt. Mode. —Wash the parsnips, scrape them thoroughly, and with the point of the knife remove any black specks about them, and, should they be very large, cut the thick part into quarters. Put them into a saucepan of boiling water salted in the above proportion, boil them rapidly until tender, which may be ascertained by thrusting a fork in them; take them up, drain them, and serve in a vegetable-dish. This vegeta
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PARTRIDGE, Broiled (a Luncheon, Breakfast, or Supper Dish).
PARTRIDGE, Broiled (a Luncheon, Breakfast, or Supper Dish).
Ingredients. —3 partridges, salt and cayenne to taste, a small piece of butter, brown gravy or mushroom sauce. Mode. —Pluck, draw, and cut the partridges in half, and wipe the inside thoroughly with a damp cloth. Season them with salt and cayenne, broil them over a very clear fire, and dish them on a hot dish; rub a small piece of butter over each half, and send them to table with brown gravy or mushroom sauce. Time. —About ¼ hour. Average cost , 1 s. 6 d. to 2 s. a brace. Sufficient for 3 or fo
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PARTRIDGE PIE.
PARTRIDGE PIE.
Ingredients. —3 partridges, pepper and salt to taste, 1 teaspoonful of minced parsley (when obtainable, a few mushrooms), ¾ lb. of veal cutlet, a slice of ham, ½ pint of stock, puff paste. Mode. —Line a pie-dish with a veal cutlet; over that place a slice of ham and a seasoning of pepper and salt. Pluck, draw, and wipe the partridges; cut off the legs at the first joint, and season them inside with pepper, salt, minced parsley, and a small piece of butter; place them in the dish, and pour over t
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PARTRIDGE, Potted.
PARTRIDGE, Potted.
Ingredients. —Partridges; seasoning to taste of mace, allspice, white pepper, and salt; butter, coarse paste. Mode. —Pluck and draw the birds, and wipe them inside with a damp cloth. Pound well some mace, allspice, white pepper, and salt; mix together, and rub every part of the partridges with this. Pack the birds as closely as possible in a baking-pan, with plenty of butter over them, and cover with a coarse flour and water crust. Tie a paper over this, and bake for rather more than 1½ hour; le
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PARTRIDGE, Roast.
PARTRIDGE, Roast.
Ingredients. —Partridge; butter. Choosing and Trussing. —Choose young birds, with dark-coloured bills and yellowish legs, and let them hang a few days, or there will be no flavour to the flesh, nor will it be tender. The time they should be kept entirely depends on the taste of those for whom they are intended, as what some persons would consider delicious would be to others disgusting and offensive. They may be trussed with or without the head, the latter mode being now considered the most fash
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PARTRIDGE SOUP.
PARTRIDGE SOUP.
Ingredients. —2 partridges, 3 slices of lean ham, 2 shred onions, 1 head of celery, 1 large carrot, and 1 turnip cut into any fanciful shapes, 1 small lump of sugar, 2 oz. of butter, salt and pepper to taste, 2 quarts of medium stock. Mode. —Cut the partridges into pieces, and braise them in the butter and ham until quite tender; then take out the legs, wings, and breast, and set them by. Keep the backs and other trimmings in the braise, and add the onions and celery; any remains of cold game ca
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PARTRIDGES, to Carve.
PARTRIDGES, to Carve.
There are several ways of carving this most familiar game bird. The more usual and summary mode is to carry the knife sharply along the top of the breastbone of the bird, and cut it quite through, thus dividing it into two precisely equal and similar parts, in the same manner as carving a pigeon. Another plan is to cut it into three pieces; viz., by severing a small wing and leg on either side from the body, by following the line 1 to 2 in the upper woodcut; thus making 2 helpings, when the brea
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PARTRIDGES, Hashed, or Salmi de Perdrix.
PARTRIDGES, Hashed, or Salmi de Perdrix.
Ingredients. —3 young partridges, 3 shallots, a slice of lean ham, 1 carrot, 3 or 4 mushrooms, a bunch of savoury herbs, 2 cloves, 6 whole peppers, ¾ pint of stock, 1 glass of sherry or Madeira, a small lump of sugar. Mode. —After the partridges are plucked and drawn, roast them rather underdone, and cover them with paper, as they should not be browned; cut them into joints, take off the skin from the wings, legs, and breasts; put these into a stewpan, cover them up, and set by until the gravy i
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PASTE, Common, for Family Pies.
PASTE, Common, for Family Pies.
Ingredients. —1¼ lb. of flour, ½ lb. of butter, rather more than ½ pint of water. Mode. —Rub the butter lightly into the flour, and mix it to a smooth paste with the water; roll it out 2 or 3 times, and it will be ready for use. This paste may be converted into an excellent short crust for sweet tart by adding to the flour, after the butter is rubbed in, 2 tablespoonfuls of fine-sifted sugar. Average cost , 8 d. per lb....
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PASTE, Puff, French, or Feuilletage (Founded on M. Ude’s Recipe).
PASTE, Puff, French, or Feuilletage (Founded on M. Ude’s Recipe).
Ingredients. —Equal quantities of flour and butter—say 1 lb. of each; ½ saltspoonful of salt, the yolks of 2 eggs, rather more than ¼ pint of water. Mode. —Weigh the flour; ascertain that it is perfectly dry , and sift it; squeeze all the water from the butter, and wring it in a clean cloth till there is no moisture remaining. Put the flour on the paste-board, work lightly into it 2 oz. of the butter, and then make a hole in the centre; into this well put the yolks of 2 eggs, the salt, and about
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PASTE, Puff, very Good.
PASTE, Puff, very Good.
Ingredients. —To every lb. of flour allow 1 lb. of butter, and not quite ½ pint of water. Mode. —Carefully weigh the flour and butter, and have the exact proportion; squeeze the butter well, to extract the water from it, and afterwards wring it in a clean cloth, that no moisture may remain. Sift the flour; see that it is perfectly dry, and proceed in the following manner to make the paste, using a very clean paste-board and rolling-pin:—Supposing the quantity to be 1 lb. of flour, work the whole
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PASTE, Puff, Medium.
PASTE, Puff, Medium.
Ingredients. —To every lb. of flour allow 8 oz. of butter, 4 oz. of lard, not quite ½ pint of water. Mode. —This paste may be made by the directions in the preceding recipe, only using less butter, and substituting lard for a portion of it. Mix the flour to a smooth paste with not quite ½ pint of water; then roll it out 3 times, the first time covering the paste with butter, the second with lard, and the third with butter. Keep the rolling-pin and paste slightly dredged with flour, to prevent th
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PASTE, Puff (Soyer’s Recipe).
PASTE, Puff (Soyer’s Recipe).
Ingredients. —To every lb. of flour allow the yolk of 1 egg, the juice of 1 lemon, ½ saltspoonful of salt, cold water, 1 lb. of fresh butter. Mode. —Put the flour on to the paste-board; make a hole in the centre, into which put the yolk of the egg, the lemon-juice, and salt; mix the whole with cold water (this should be iced in summer, if convenient) into a soft flexible paste, with the right hand, and handle it as little as possible; then squeeze all the buttermilk from the butter, wring it in
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PASTRY AND PUDDINGS, Directions in connection with the making of.
PASTRY AND PUDDINGS, Directions in connection with the making of.
A few general remarks respecting the various ingredients of which puddings and pastry are composed may be acceptable, in addition to the recipes in this department of Household Management. Flour should be of the best quality, and perfectly dry, and sifted before being used; if in the least damp, the paste made from it will certainly be heavy. Butter , unless fresh is used, should be washed from the salt, and well squeezed and wrung in a cloth, to get out all the water and buttermilk, which, if l
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PASTRY, to Ice or Glaze.
PASTRY, to Ice or Glaze.
To glaze pastry, which is the usual method adopted for meat or raised pies, break an egg, separate the yolk from the white, and beat the former for a short time. Then, when the pastry is nearly baked, take it out of the oven, brush it over with this beaten yolk of egg, and put it back in the oven to set the glaze. To ice pastry, which is the usual method adopted for fruit tarts and sweet dishes of pastry, put the white of an egg on a plate, and with the blade of a knife beat it to a stiff froth.
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PASTRY SANDWICHES.
PASTRY SANDWICHES.
Ingredients. —Puff-paste, jam of any kind, the white of an egg, sifted sugar. Mode. —Roll the paste out thin; put half of it on a baking-sheet or tin, and spread equally over it apricot, greengage, or any preserve that may be preferred. Lay over this preserve another thin paste; press the edges together all round; and mark the paste in lines with a knife on the surface, to show where to cut it when baked. Bake from 20 minutes to ½ hour; and, a short time before being done, take the pastry out of
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PATE BRISEE, Crust French, for Raised Pies.
PATE BRISEE, Crust French, for Raised Pies.
Ingredients. —To every lb. of flour allow ½ saltspoonful of salt, 2 eggs, 1/3 pint of water, 6 oz. of butter. Mode. —Spread the flour, which should be sifted and thoroughly dry, on the paste-board; make a hole in the centre, into which put the butter; work it lightly into the flour, and when quite fine, add the salt; work the whole into a smooth paste with the eggs (yolks and whites) and water, and make it very firm. Knead the paste well, and let it be rather stiff, that the sides of the pie may
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PATTIES, Fried.
PATTIES, Fried.
[ Cold Meat Cookery. ] Ingredients. —Cold roast veal, a few slices of cold ham, 1 egg boiled hard, pounded mace, pepper and salt to taste, gravy, cream, 1 teaspoonful of minced lemon-peel, good puff-paste. Mode. —Mince a little cold veal and ham, allowing one-third ham to two-thirds veal; add an egg boiled hard and chopped, and a seasoning of pounded mace, salt, pepper, and lemon-peel; moisten with a little gravy and cream. Make a good puff-paste; roll rather thin, and cut it into round or squar
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PEA SOUP (Inexpensive).
PEA SOUP (Inexpensive).
Ingredients. —¼ lb. of onions, ¼ lb. of carrots, 2 oz. of celery, ¾ lb. of split peas, a little mint, shred fine; 1 tablespoonful of coarse brown sugar, salt and pepper to taste, 4 quarts of water, or liquor in which a joint of meat has been boiled. Mode. —Fry the vegetables for 10 minutes in a little butter or dripping, previously cutting them up into small pieces; pour the water on them, and when boiling add the peas. Let them simmer for nearly 3 hours, or until the peas are thoroughly done. A
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PEA SOUP (Green).
PEA SOUP (Green).
Ingredients. —3 pints of green peas, ¼ lb. of butter, 2 or 3 thin slices of ham, 3 onions sliced, 4 shredded lettuces, the crumb of 2 French rolls, 2 handfuls of spinach, 1 lump of sugar, 2 quarts of medium stock. Mode. —Put the butter, jam, 1 quart of peas, onions, and lettuces, to a pint of stock, and simmer for an hour; then add the remainder of the stock, with the crumb of the French rolls, and boil for another hour. Now boil the spinach, and squeeze it very dry. Rub the soup through a sieve
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PEA SOUP, Winter (Yellow).
PEA SOUP, Winter (Yellow).
Ingredients. —1 quart of split peas, 2 lbs. of shin beef, trimmings of meat or poultry, a slice of bacon, 2 large carrots, 2 turnips, 5 large onions, 1 head of celery, seasoning to taste, 2 quarts of soft water, any bones left from roast meat, 2 quarts of common stock, or liquor in which a joint of meat has been boiled. Mode. —Put the peas to soak over-night in soft water, and float off such as rise to the top. Boil them in the water till tender enough to pulp; then add the ingredients mentioned
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PEACHES, Compôte of.
PEACHES, Compôte of.
Ingredients. —1 pint of syrup, about 15 small peaches, Mode. —Peaches that are not very large, and that would not look well for dessert, answer very nicely for a compôte. Divide the peaches, take out the stones, and pare the fruit; make a syrup by recipe, put in the peaches, and stew them gently for about 10 minutes. Take them out without breaking, arrange them on a glass dish, boil the syrup for 2 or 3 minutes, let it cool, pour it over the fruit, and, when cold, it will be ready for table. Tim
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PEACH FRITTERS.
PEACH FRITTERS.
Ingredients. —For the batter, ½ lb. of flour, ½ oz. of butter, ½ saltspoonful of salt, 2 eggs, milk, peaches, hot lard or clarified dripping. Mode. —Make a nice smooth batter; skin, halve, and stone the peaches, which should be quite ripe; dip them in the batter, and fry the pieces in hot lard or clarified dripping, which should be boiling before the peaches are put in. From 8 to 10 minutes will be required to fry them; when done, drain them before the fire. Dish them on a white d’oyley. Strew o
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PEACHES PRESERVED IN BRANDY.
PEACHES PRESERVED IN BRANDY.
Ingredients. —To every lb. of fruit weighed before being stoned, allow ¼ lb. of finely-pounded loaf sugar; brandy. Mode. —Let the fruit be gathered in dry weather; wipe and weigh it, and remove the stones as carefully as possible, without injuring the peaches much. Put them into a jar, sprinkle amongst them pounded loaf sugar in the above proportion, and pour brandy over the fruit. Cover the jar down closely, place it in a saucepan of boiling water over the fire, and bring the brandy to the simm
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PEARS, Baked.
PEARS, Baked.
Ingredients. —12 pears, the rind of 1 lemon, 6 cloves, 10 whole allspice; to every pint of water allow ½ lb. of loaf sugar. Mode. —Pare and cut the pears into halves, and, should they be very large, into quarters; leave the stalks on, and carefully remove the cores. Place them in a clean baking-jar, with a closely-fitting lid; add to them the lemon-rind cut in strips, the juice of ½ lemon, the cloves, pounded allspice, and sufficient water just to cover the whole, with sugar in the above proport
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PEARS à L’ALLEMANDE.
PEARS à L’ALLEMANDE.
Ingredients. —6 to 8 pears, water, sugar, 2 oz. of butter, the yolk of an egg, ½ oz. of gelatine. Mode. —Peel and cut the pears into any form that may be preferred, and steep them in cold water to prevent them turning black; put them into a saucepan with sufficient cold water to cover them, and boil them with the butter and enough sugar to sweeten them nicely, until tender; then brush the pears over with the yolk of an egg, sprinkle them with sifted sugar, and arrange them on a dish. Add the gel
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PEARS, Moulded.
PEARS, Moulded.
Ingredients. —4 large pears or 6 small ones, 8 cloves, sugar to taste, water, a small piece of cinnamon, ¼ pint of raisin wine, a strip of lemon-peel, the juice of ½ lemon, ½ oz. of gelatine. Mode. —Peel and cut the pears into quarters; put them into a jar with ¾ pint of water, cloves, cinnamon, and sufficient sugar to sweeten the whole nicely; cover down the top of the jar, and bake the pears in a gentle oven until perfectly tender, but do not allow them to break. When done, lay the pears in a
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PEARS, Preserved.
PEARS, Preserved.
Ingredients. —Jargonelle pears; to every lb. of sugar allow ½ pint of water. Mode. —Procure some Jargonelle pears, not too ripe; put them into a stewpan with sufficient water to cover them, and simmer them till rather tender, but do not allow them to break; then put them into cold water. Boil the sugar and water together for 5 minutes, skim well, put in the pears, and simmer them gently for 5 minutes. Repeat the simmering for 3 successive days, taking care not to let the fruit break. The last ti
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PEARS, Stewed.
PEARS, Stewed.
Ingredients. —8 large pears, 5 oz. of loaf sugar, 6 cloves, 6 whole allspice, ½ pint of water, ¼ pint of port wine, a few drops of prepared cochineal. Mode. —Pare the pears, halve them, remove the cores, and leave the stalks on; put them into a lined saucepan with the above ingredients, and let them simmer very gently until tender, which will be in from 3 to 4 hours, according to the quality of the pears. They should be watched, and, when done, carefully lifted out on to a glass dish without bre
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PEAS, Boiled Green.
PEAS, Boiled Green.
Ingredients. —Green peas; to each ½ gallon of water allow 1 small teaspoonful of moist sugar, 1 heaped tablespoonful of salt. Mode. —This delicious vegetable, to be eaten in perfection, should be young, and not gathered or shelled long before it is dressed. Shell the peas, wash them well in cold water, and drain them; then put them into a saucepan with plenty of fast-boiling water, to which salt and moist sugar have been added in the above proportion; let them boil quickly over a brisk fire, wit
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PEAS, Green, à la Française.
PEAS, Green, à la Française.
Ingredients. —2 quarts of green peas, 3 oz. of fresh butter, a bunch of parsley, 6 green onions, flour, a small lump of sugar, ½ teaspoonful of salt, a teaspoonful of flour. Mode. —Shell sufficient fresh-gathered peas to fill 2 quarts; put them into cold water, with the above proportion of butter, and stir them about until they are well covered with the butter; drain them in a colander, and put them in a stewpan, with the parsley and onions; dredge over them a little flour, stir the peas well, a
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PEAS, Stewed Green.
PEAS, Stewed Green.
Ingredients. —1 quart of peas, 1 lettuce, 1 onion, 2 oz. of butter, pepper and salt to taste, 1 egg, ½ teaspoonful of powdered sugar. Mode. —Shell the peas, and cut the onion and lettuce into slices; put these into a stewpan, with the butter, pepper, and salt, but with no more water than that which hangs around the lettuce from washing. Stew the whole very gently for rather more than 1 hour; then stir in a well-beaten egg, and about ½ teaspoonful of powdered sugar. When the peas, &c., ar
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PERCH, Boiled.
PERCH, Boiled.
Ingredients. —¼ lb. of salt to each gallon of water. Mode. —Scale the fish, take out the gills and clean it thoroughly; lay it in boiling water, salted as above, and simmer gently for 10 minutes. If the fish is very large, longer time must be allowed. Garnish with parsley, and serve with plain melted butter, or Dutch sauce. Perch do not preserve so good a flavour when stewed as when dressed in any other way. Time. —Middling-sized perch, ¼ hour. Seasonable from September to November. Note. —Tench
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PERCH, Fried.
PERCH, Fried.
Ingredients. —Egg and bread-crumbs, hot lard. Mode. —Scale and clean the fish, brush it over with egg, and cover with bread-crumbs. Have ready some boiling lard; put the fish in, and fry a nice brown. Serve with plain melted butter or anchovy sauce. Time. —10 minutes. Seasonable from September to November. Note. —Fry tench in the same way....
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PERCH, Stewed with Wine.
PERCH, Stewed with Wine.
Ingredients. —Equal quantities of stock and sherry, 1 bay-leaf, 1 clove of garlic, a small bunch of parsley, 2 cloves, salt to taste; thickening of butter and flour, pepper, grated nutmeg, ½ teaspoonful of anchovy sauce. Mode. —Scale the fish and take out the gills, and clean them thoroughly; lay them in a stewpan with sufficient stock and sherry just to cover them. Put in the bay-leaf, garlic, parsley, cloves, and salt, and simmer till tender. When done, take out the fish, strain the liquor, ad
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PETITES BOUCHÉES.
PETITES BOUCHÉES.
Ingredients. —6 oz. of sweet almonds, ¼ lb. of sifted sugar, the rind of ½ lemon, the white of 1 egg, puff-paste. Mode. —Blanch the almonds, and chop them fine; rub the sugar on the lemon-rind, and pound it in a mortar; mix this with the almonds and the white of the egg. Roll some puff-paste out; cut it in any shape that may be preferred, such as diamonds, rings, ovals, &c., and spread the above mixture over the paste. Bake the bouchées in an oven, not too hot, and serve cold. Time. —¼ h
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PHEASANT.
PHEASANT.
If this bird be eaten three days after it has been killed, it then has no peculiarity of flavour; a pullet would be more relished, and a quail would surpass it in aroma. Kept, however, a proper length of time,—and this can be ascertained by a slight smell and change of colour,—then it becomes a highly-flavoured dish, occupying, so to speak, the middle distance between chicken and venison. It is difficult to define any exact time to “hang” a pheasant; but any one possessed of the instincts of gas
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PHEASANT, Broiled (a Breakfast or Luncheon Dish).
PHEASANT, Broiled (a Breakfast or Luncheon Dish).
Ingredients. —1 pheasant, a little lard, egg and bread-crumbs, salt and cayenne to taste. Mode. —Cut the legs off at the first joint, and the remainder of the bird into neat pieces; put them into a frying-pan with a little lard, and when browned on both sides, and about half done, take them out and drain them; brush the pieces over with egg, and sprinkle with bread-crumbs with which has been mixed a good seasoning of cayenne and salt. Broil them over a moderate fire for about 10 minutes, or rath
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PHEASANT, to Carve.
PHEASANT, to Carve.
Fixing the fork in the breast, let the carver cut slices from it in the direction of the lines from 2 to 1: these are the prime pieces. If there be more guests to satisfy than these slices will serve, then let the legs and wings be disengaged in the same manner as described in carving boiled fowl, the point where the wing joins the neckbone being carefully found. The merrythought will come off in the same way as that of a fowl. The most valued parts are the same as those which are most considere
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PHEASANT CUTLETS.
PHEASANT CUTLETS.
Ingredients. —2 or 3 pheasants, egg and bread-crumbs, cayenne and salt to taste, brown gravy. Mode. —Procure 3 young pheasants that have been hung a few days; pluck, draw, and wipe them inside; cut them into joints; remove the bones from the best of these; and the backbones, trimmings, &c., put into a stewpan, with a little stock, herbs, vegetables, seasoning, &c., to make the gravy. Flatten and trim the cutlets of a good shape, egg and bread-crumb them, broil them over a clear f
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PHEASANT, Roast.
PHEASANT, Roast.
Ingredients. —Pheasant, flour, butter. Choosing and trussing. —Old pheasants may be known by the length and sharpness of their spurs; in young ones they are short and blunt. The cock bird is generally reckoned the best, except when the hen is with egg. They should hang some time before they are dressed, as, if they are cooked fresh, the flesh will be exceedingly dry and tasteless. After the bird is plucked and drawn, wipe the inside with a damp cloth, and truss it in the same manner as partridge
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PHEASANT, Roast, Brillat Savarin’s Recipe (à la Sainte Alliance).
PHEASANT, Roast, Brillat Savarin’s Recipe (à la Sainte Alliance).
When the pheasant is in good condition to be cooked, it should be plucked, and not before. The bird should then be stuffed in the following manner:—Take two snipes, and draw them, putting the bodies on one plate, and the livers, &c., on another. Take off the flesh, and mince it finely with a little beef, lard, a few truffles, pepper and salt to taste, and stuff the pheasant carefully with this. Cut a slice of bread, larger considerably than the bird, and cover it with the liver, &amp
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PHEASANT SOUP.
PHEASANT SOUP.
Ingredients. —2 pheasants, ¼ lb. of butter, 2 slices of ham, 2 large onions sliced, ½ head of celery, the crumb of two French rolls, the yolks of 2 eggs boiled hard; salt and cayenne to taste, a litt le pounded mace, if liked; 3 quarts of stock medium. Mode. —Cut up the pheasants, flour and braise them in the butter and ham till they are of a nice brown, but not burnt. Put them in a stewpan, with the onions, celery, stock, and seasoning, and simmer for 2 hours. Strain the soup; pound the breasts
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PICKLE, an Excellent.
PICKLE, an Excellent.
Ingredients. —Equal quantities of medium-sized onions, cucumbers, and sauce-apples; 1½ teaspoonful of salt, ¾ teaspoonful of cayenne, 1 wineglassful of soy, 1 wineglassful of sherry; vinegar. Mode. —Slice sufficient cucumbers, onions, and apples to fill a pint stone jar, taking care to cut the slices very thin; arrange them in alternate layers, adding at the same time salt and cayenne in the above proportion; pour in the soy and wine, and fill up with vinegar. It will be fit for use the day it i
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PICKLE, Indian (very Superior).
PICKLE, Indian (very Superior).
Ingredients. —To each gallon of vinegar allow 6 cloves of garlic, 12 shalots, 2 sticks of sliced horseradish, ¼ lb. of bruised ginger, 2 oz. of whole black pepper, 1 oz. of long pepper, 1 oz. of allspice, 12 cloves, ¼ oz. of cayenne, 2 oz. of mustard-seed, ¼ lb. of mustard, 1 oz. of turmeric; a white cabbage, cauliflowers, radish-pods, French beans, gherkins, small round pickling-onions, nasturtiums, capsicums, chilies, &c. Mode. —Cut the cabbage, which must be hard and white, into slice
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PICKLE, Mixed (very good).
PICKLE, Mixed (very good).
Ingredients. —To each gallon of vinegar allow ¼ lb. of bruised ginger, ¼ lb. of mustard, ¼ lb. of salt, 2 oz. of mustard-seed, 1½ oz. of turmeric, 1 oz. of ground black pepper, ¼ oz. of cayenne, cauliflowers, onions, celery, sliced cucumbers, gherkins, French beans, nasturtiums, capsicums. Mode. —Have a large jar, with a tightly-fitting lid, in which put as much vinegar as required, reserving a little to mix the various powders to a smooth paste . Put into a basin the mustard, turmeric, pepper,
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PICKLE for Tongues or Beef (Newmarket Recipe).
PICKLE for Tongues or Beef (Newmarket Recipe).
Ingredients. —1 gallon of soft water, 3 lbs. of coarse salt, 6 oz. of coarse brown sugar, ½ oz. of saltpetre. Mode. —Put all the ingredients into a saucepan, and let them boil for ½ an hour, clear off the scum as it rises, and when done pour the pickle into a pickling-pan. Let it get cold, then put in the meat, and allow it to remain in pickle from 8 to 14 days, according to the size. It will keep good for 6 months if well boiled once a fortnight. Tongues will take 1 month or 6 weeks to be prope
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PICKLE, Universal.
PICKLE, Universal.
Ingredients. —To 6 quarts of vinegar allow 1 lb. of salt, ¼ lb. of ginger, 1 oz. of mace, ½ lb. of shalots, 1 tablespoonful of cayenne, 2 oz. of mustard-seed, 1½ oz. of turmeric. Mode. —Boil all the ingredients together for about 20 minutes; when cold, put them into a jar with whatever vegetables you choose, such as radish-pods, French beans, cauliflowers, gherkins, &c. &c., as these come into season; put them in fresh as you gather them, having previously wiped them perfectly fr
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PICKLES.
PICKLES.
Although pickles may be purchased at shops at as low a rate as they can usually be made for at home, or perhaps even for less, yet we would advise all housewives, who have sufficient time and convenience, to prepare their own. The only general rules, perhaps, worth stating here,—as in the recipes all necessary details will be explained—are, that the vegetables and fruits used should be sound, and not over-ripe, and that the very best vinegar should be employed....
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PICNIC FOR 40 PERSONS, Bill of Fare for.
PICNIC FOR 40 PERSONS, Bill of Fare for.
A joint of cold roast beef, a joint of cold boiled beef, 2 ribs of lamb, 2 shoulders of lamb, 4 roast fowls, 2 roast ducks, 1 ham, 1 tongue, 2 veal-and-ham pies, 2 pigeon pies, 6 medium-sized lobsters, 1 piece of collared calf’s head, 18 lettuces, 6 baskets of salad, 6 cucumbers. Stewed fruit well sweetened, and put into glass bottles well corked; 3 or 4 dozen plain pastry biscuits to eat with the stewed fruit, 2 dozen fruit turnovers, 4 dozen cheesecakes, 2 cold cabinet puddings in moulds, 2 bl
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PICNIC, Things not to be forgotten at.
PICNIC, Things not to be forgotten at.
A stick of horseradish, a bottle of mint-sauce well corked, a bottle of salad dressing, a bottle of vinegar, made mustard, pepper, salt, good oil, and pounded sugar. If it can be managed, take a little ice. It is scarcely necessary to say that plates, tumblers, wine-glasses, knives, forks, and spoons must not be forgotten; as also teacups and saucers, 3 or 4 teapots, some lump sugar, and milk, if this last-named article cannot be obtained in the neighbourhood. Take 3 corkscrews. Beverages. —3 do
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PIG, Sucking, to Carve.
PIG, Sucking, to Carve.
A sucking-pig seems, at first sight, rather an elaborate dish, or rather animal, to carve; but by carefully mastering the details of the business, every difficulty will vanish; and if a partial failure be at first made, yet all embarrassment will quickly disappear on a second trial. A sucking-pig is usually sent to table in the manner shown in the engraving, and the first point to be attended to is to separate the shoulder from the carcase, by carrying the knife quickly and neatly round the circ
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PIG, Sucking, Roast.
PIG, Sucking, Roast.
Ingredients. —Pig, 6 oz. of bread-crumbs, 16 sage-leaves, pepper and salt to taste, a piece of butter the size of an egg, salad oil or butter to baste with, about ½ pint of gravy, 1 tablespoonful of lemon-juice. Mode. —A sucking-pig, to be eaten in perfection, should not be more than three weeks old, and should be dressed the same day that it is killed. After preparing the pig for cooking, as in the following recipe, stuff it with finely-grated bread-crumbs, minced sage, pepper, salt, and a piec
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PIG, Sucking, to Scald a.
PIG, Sucking, to Scald a.
Put the pig into cold water directly it is killed; let it remain for a few minutes, then immerse it in a large pan of boiling water for 2 minutes. Take it out, lay it on a table, and pull off the hair as quickly as possible. When the skin looks clean, make a slit down the belly, take out the entrails, well clean the nostrils and ears, wash the pig in cold water, and wipe it thoroughly dry. Take off the feet at the first joint, and loosen and leave sufficient skin to turn neatly over. If not to b
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PIGS’ CHEEKS, to Dry.
PIGS’ CHEEKS, to Dry.
Ingredients. —Salt, ½ oz. of saltpetre, 2 oz. of bay-salt, 4 oz. of coarse sugar. Mode. —Cut out the snout, remove the brains, and split the head, taking off the upper bone to make the jowl a good shape; rub it well with salt; next day take away the brine, and salt it again the following day; cover the head with saltpetre, bay-salt, and coarse sugar, in the above proportion, adding a little common salt. Let the head be often turned, and when it has been in the pickle for 10 days, smoke it for a
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PIG’S FACE, Collared (a Breakfast or Luncheon Dish).
PIG’S FACE, Collared (a Breakfast or Luncheon Dish).
Ingredients. —1 pig’s face; salt. For brine, 1 gallon of spring water, 1 lb. of common salt, ½ handful of chopped juniper-berries, 6 bruised cloves, 2 bay-leaves, a few sprigs of thyme, basil, sage, ¼ oz. of saltpetre. For forcemeat, ½ lb. of ham, ½ lb. bacon, 1 teaspoonful of mixed spices, pepper to taste, ¼ lb. of lard, 1 tablespoonful of minced parsley, 6 young onions. Mode. —Singe the head carefully, bone it without breaking the skin, and rub it well with salt. Make the brine by boiling the
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PIG’S FRY, to Dress.
PIG’S FRY, to Dress.
Ingredients. —1½ lb. of pig’s fry, 2 onions, a few sage leaves, 3 lbs. of potatoes, pepper and salt to taste. Mode. —Put the lean fry at the bottom of a pie dish, sprinkle over it some minced sage and onion, and a seasoning of pepper and salt; slice the potatoes; put a layer of these on the seasonings, then the fat-fry, then more seasoning, and a layer of potatoes at the top. Fill the dish with boiling water, and bake for 2 hours, or rather longer. Time. —Rather more than 2 hours. Average cost ,
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PIG’S LIVER (a Savoury and Economical Dish).
PIG’S LIVER (a Savoury and Economical Dish).
Ingredients. —The liver and lights of a pig, 6 or 7 slices of bacon, potatoes, 1 large bunch of parsley, 2 onions, 2 sage leaves, pepper and salt to taste, a little broth or water. Mode. —Slice the liver and lights, and wash these perfectly clean, and parboil the potatoes; mince the parsley and sage, and chop the onion rather small. Put the meat, potatoes, and bacon into a deep tin dish, in alternate layers, with a sprinkling of the herbs, and a seasoning of pepper and salt between each; pour on
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PIG’S PETTITOES.
PIG’S PETTITOES.
Ingredients. —A thin slice of bacon, 1 onion, 1 blade of mace, 6 peppercorns, 3 or 4 sprigs of thyme, 1 pint of gravy, pepper and salt to taste, thickening of butter and flour. Mode. —Put the liver, heart, and pettitoes into a stewpan with the bacon, mace, peppercorns, thyme, onion, and gravy, and simmer these gently for ¼ hour; then take out the heart and liver, and mince them very fine. Keep stewing the feet until quite tender, which will be in from 20 minutes to ½ hour, reckoning from the tim
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PIGEON, to Carve.
PIGEON, to Carve.
A very straightforward plan is adopted in carving a pigeon: the knife is carried sharply in the direction of the line as shown from 1 to 2, entirely through the bird, cutting it into two precisely equal and similar parts. If it is necessary to make three pieces of it, a small wing should be cut off with the leg on either side, thus serving two guests; and, by this means, there will be sufficient meat left on the breast to send to the third guest....
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PIGEON PIE (Epsom Grand-Stand Recipe).
PIGEON PIE (Epsom Grand-Stand Recipe).
Ingredients. —1½ lb. of rump-steak, 2 or 3 pigeons, 3 slices of ham, pepper and salt to taste, 2 oz. of butter, 4 eggs, puff crust. Mode. —Cut the steak into pieces about 3 inches square, and with it line the bottom of a pie-dish, seasoning it well with pepper and salt. Clean the pigeons, rub them with pepper and salt inside and out, and put into the body of each rather more than ½ oz. of butter; lay them on the steak, and a piece of ham on each pigeon. Add the yolks of four eggs, and half fill
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PIGEONS, Broiled.
PIGEONS, Broiled.
Ingredients. —Pigeons, 3 oz. of butter, pepper and salt to taste. Mode. —Take care that the pigeons are quite fresh, and carefully pluck, draw, and wash them; split the backs, rub the birds over with butter, season them with pepper and salt, and broil them over a moderate fire for ¼ hour or 20 minutes. Serve very hot, with either mushroom-sauce or a good gravy. Pigeons may also be plainly boiled, and served with parsley and butter; they should be trussed like boiled fowls, and take from ¼ hour t
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PIGEONS, Roast.
PIGEONS, Roast.
Ingredients. —Pigeons, 3 oz. of butter, pepper and salt to taste. Trussing. —Pigeons, to be good, should be eaten fresh (if kept a little, the flavour goes off), and they should be drawn as soon as killed. Cut off the heads and necks, truss the wings over the backs, and cut off the toes at the first joint: previous to trussing, they should be carefully cleaned, as no bird requires so much washing. Mode. —Wipe the birds very dry, season them inside with pepper and salt, and put about ¾ oz. of but
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PIGEONS, Stewed.
PIGEONS, Stewed.
Ingredients. —6 pigeons, a few slices of bacon, 3 oz. of butter, 2 tablespoonfuls of minced parsley, sufficient stock to cover the pigeons, thickening of butter and flour, 1 tablespoonful of mushroom ketchup, 1 tablespoonful of port wine. Mode. —Empty and clean the pigeons thoroughly, mince the livers, add to these the parsley and butter, and put it into the insides of the birds. Truss them with the legs inward, and put them into a stewpan, with a few slices of bacon placed under and over them;
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PIKE, Baked.
PIKE, Baked.
Ingredients. —1 or 2 pike, a nice delicate stuffing ( see Forcemeats ), 1 egg, bread-crumbs, ¼ lb. butter. Mode. —Scale the fish, take out the gills, wash, and wipe it thoroughly dry; stuff it with forcemeat, sew it up, and fasten the tail in the mouth by means of a skewer; brush it over with egg, sprinkle with bread-crumbs, and baste with butter, before putting it in the oven, which must be well heated. When the pike is of a nice brown colour, cover it with buttered paper, as the outside would
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PIKE, Boiled.
PIKE, Boiled.
Ingredients. —¼ lb. of salt to each gallon of water; a little vinegar. Mode. —Scale and clean the pike, and fasten the tail in its mouth by means of a skewer. Lay it in cold water, and when it boils, throw in the salt and vinegar. The time for boiling depends, of course, on the size of the fish; but a middling-sized pike will take about ½ an hour. Serve with Dutch or anchovy sauce, and plain melted butter. Time. —According to size, ½ to 1 hour. Average cost. —Seldom bought. Seasonable from Septe
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PILLAU FOWL, based on M. Soyer’s Recipe (an Indian Dish).
PILLAU FOWL, based on M. Soyer’s Recipe (an Indian Dish).
Ingredients. —1 lb. of rice, 2 oz. of butter, a fowl, 2 quarts of stock or good broth, 40 cardamum-seeds, ½ oz. of coriander-seed, ¼ oz. of cloves, ¼ oz. of allspice, ¼ oz. of mace, ¼ oz. of cinnamon, ½ oz. of peppercorns, 4 onions, 6 thin slices of bacon, 2 hard-boiled eggs. Mode. —Well wash 1 lb. of the best Patna rice, put it into a frying-pan with the butter, which keep moving over a slow fire until the rice is lightly browned. Truss the fowl as for boiling, put it into a stewpan with the st
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PINEAPPLE CHIPS.
PINEAPPLE CHIPS.
Ingredients. —Pineapples; sugar to taste. Mode. —Pare and slice the fruit thinly, put it on dishes, and strew over it plenty of pounded sugar. Keep it in a hot closet, or very slow oven, 8 or 10 days, and turn the fruit every day until dry; then put the pieces of pine on tins, and place them in a quick oven for 10 minutes. Let them cool, and store them away in dry boxes, with paper between each layer. Time. —8 to 10 days. Seasonable. —Foreign pines, in July and August....
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PINEAPPLE FRITTERS (an elegant dish).
PINEAPPLE FRITTERS (an elegant dish).
Ingredients. —A small pineapple, a small wineglassful of brandy or liqueur, 2 oz. of sifted sugar; batter as for apple fritters , which see. Mode. —This elegant dish, although it may appear extravagant, is really not so if made when pineapples are plentiful. We receive them now in such large quantities from the West Indies, that at times they may be purchased at an exceedingly low rate; it would not, of course, be economical to use the pines which are grown in our English pineries for the purpos
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PINEAPPLE, Preserved.
PINEAPPLE, Preserved.
Ingredients. —To every lb. of fruit, weighed after being pared, allow 1 lb. of loaf sugar; ¼ pint of water. Mode. —The pines for making this preserve should be perfectly sound but ripe. Cut them into rather thick slices, as the fruit shrinks very much in the boiling. Pare off the rind carefully, that none of the pine be wasted; and, in doing so, notch it in and out, as the edge cannot be smoothly cut without great waste. Dissolve a portion of the sugar in a preserving-pan with ¼ pint of water; w
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PINEAPPLE, Preserved, for present use.
PINEAPPLE, Preserved, for present use.
Ingredients. —Pineapple, sugar, water. Mode. —Cut the pine into slices ¼ inch in thickness; peel them, and remove the hard part from the middle. Put the parings and hard pieces into a stewpan, with sufficient water to cover them, and boil for 1 hour. Strain the liquor, and put in the slices of pine. Stew them for 10 minutes, add sufficient sugar to sweeten the whole nicely, and boil again for another ¼ hour; skim well, and the preserve will be ready for use. It must be eaten soon, as it will kee
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PIPPINS, Normandy, Stewed.
PIPPINS, Normandy, Stewed.
Ingredients. —1 lb. of Normandy pippins, 1 quart of water, ½ teaspoonful of powdered cinnamon, ½ teaspoonful of ground ginger, 1 lb. of moist sugar, 1 lemon. Mode. —Well wash the pippins, and put them into 1 quart of water with the above proportion of cinnamon and ginger, and let them stand 12 hours; then put these all together into a stewpan, with the lemon sliced thinly, and half the moist sugar. Let them boil slowly until the pippins are half done; then add the remainder of the sugar, and sim
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PLAICE, Fried.
PLAICE, Fried.
Ingredients. —Hot lard, or clarified dripping; egg and bread-crumbs. Mode. —This fish is fried in the same manner as soles. Wash and wipe them thoroughly dry, and let them remain in a cloth until it is time to dress them. Brush them over with egg, and cover with bread-crumbs mixed with a little flour. Fry of a nice brown in hot dripping or lard, and garnish with fried parsley and cut lemon. Send them to table with shrimp-sauce and plain melted butter. Time. —About 5 minutes. Average cost , 3 d.
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PLAICE, Stewed.
PLAICE, Stewed.
Ingredients. —4 or 5 plaice, 2 onions, ½ oz. ground ginger, 1 pint of lemon-juice, ¼ pint water, 6 eggs; cayenne to taste. Mode. —Cut the fish into pieces about 2 inches wide, salt them, and let them remain ¼ hour. Slice and fry the onions a light brown; put them in a stewpan, on the top of which put the fish without washing, and add the ginger, lemon-juice, and water. Cook slowly for ½ hour, and do not let the fish boil, or it will break. Take it out, and when the liquor is cool, add 6 well-bea
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PLOVERS, to Carve.
PLOVERS, to Carve.
Plovers may be carved like quails or woodcock, being trussed and served in the same way as those birds....
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PLOVERS, to Dress.
PLOVERS, to Dress.
Ingredients. —3 plovers, butter, flour, toasted bread. Choosing and Trussing. —Choose those that feel hard at the vent, as that shows their fatness. There are three sorts,—the grey, green, and bastard plover, or lapwing. They will keep good for some time, but if very stale, the feet will be very dry. Plovers are scarcely fit for anything but roasting; they are, however, sometimes stewed, or made into a ragoût, but this mode of cooking is not to be recommended. Mode. —Pluck off the feathers, wipe
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PLUM CAKE, Common.
PLUM CAKE, Common.
Ingredients. —3 lbs. of flour, 6 oz. of butter or good dripping, 6 oz. of moist sugar, 6 oz. of currants, ½ oz. of pounded allspice, 2 tablespoonfuls of fresh yeast, 1 pint of new milk. Mode. —Rub the butter into the flour; add the sugar, currants, and allspice; warm the milk, stir to it the yeast, and mix the whole into a dough; knead it well, and put it into 6 buttered tins; place them near the fire for nearly an hour for the dough to rise, then bake the cakes in a good oven from 1 to 1¼ hour.
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PLUM CAKE, a Nice.
PLUM CAKE, a Nice.
Ingredients. —1 lb. of flour, ¼ lb. of butter, ½ lb. of sugar, ½ lb. of currants, 2 oz. of candied lemon-peel, ½ pint of milk, 1 teaspoonful of ammonia or carbonate of soda. Mode. —Put the flour into a basin with the sugar, currants, and sliced candied peel; beat the butter to a cream, and mix all these ingredients together with the milk. Stir the ammonia into 2 tablespoonfuls of milk; add it to the dough, and beat the whole well, until everything is thoroughly mixed. Put the dough into a butter
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PLUM JAM.
PLUM JAM.
Ingredients. —To every lb. of plums, weighed before being stoned, allow ¾ lb. of loaf sugar. Mode. —In making plum jam, the quantity of sugar for each lb. of fruit must be regulated by the quality and size of the fruit, some plums requiring much more sugar than others. Divide the plums, take out the stones, and put them on to large dishes, with roughly-pounded sugar sprinkled over them in the above proportion, and let them remain for one day; then put them into a preserving-pan, stand them by th
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PLUM PUDDING, Baked.
PLUM PUDDING, Baked.
Ingredients. —2 lbs. of flour, 1 lb. of currants, 1 lb. of raisins, 1 lb. of suet, 2 eggs, 1 pint of milk, a few slices of candied peel. Mode. —Chop the suet finely; mix it with the flour, currants, stoned raisins, and candied peel; moisten with the well-beaten eggs, and add sufficient milk to make the pudding of the consistency of very thick batter. Put it into a buttered dish, and bake in a good oven from 2¼ to 2½ hours; turn it out, strew sifted sugar over, and serve. For a very plain pudding
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PLUM PUDDING, Excellent, made without Eggs.
PLUM PUDDING, Excellent, made without Eggs.
Ingredients. —½ lb. of flour, 6 oz. of raisins, 6 oz. of currants, ¼ lb. of chopped suet, ¼ lb. of brown sugar, ¼ lb. of mashed carrot, ¼ lb. of mashed potatoes, 1 tablespoonful of treacle, 1 oz. of candied lemon-peel, 1 oz. of candied citron. Mode. —Mix the flour, currants, suet and sugar well together; have ready the above proportions of mashed carrot and potato, which stir into the other ingredients; add the treacle and lemon-peel; but put no liquid in the mixture, or it will be spoiled. Tie
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PLUM PUDDING, Unrivalled.
PLUM PUDDING, Unrivalled.
Ingredients. —1½ lb. of muscatel raisins, 1¾ lb. of currants, 1 lb. of sultana raisins, 2 lbs. of the finest moist sugar, 2 lbs. of bread-crumbs, 16 eggs, 2 lbs. of finely-chopped suet, 6 oz. of mixed candied peel, the rind of 2 lemons, 1 oz. of ground nutmeg, 1 oz. of ground cinnamon, ½ oz. of pounded bitter almonds, ¼ pint of brandy. Mode. —Stone and cut up the raisins, but do not chop them; wash and dry the currants, and cut the candied peel into thin slices. Mix all the dry ingredients well
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PLUM PUDDING, a Plain Christmas, for Children.
PLUM PUDDING, a Plain Christmas, for Children.
Ingredients. —1 lb. of flour, 1 lb. of bread-crumbs, ¾ lb. of stoned raisins, ¾ lb. of currants, ¾ lb. of suet, 3 or 4 eggs, milk, 2 oz. of candied peel, 1 teaspoonful of powdered allspice, ½ saltspoonful of salt. Mode. —Let the suet be finely chopped, the raisins stoned, and the currants well washed, picked and dried. Mix these with the other dry ingredients, and stir all well together; beat and strain the eggs to the pudding, stir these in, and add just sufficient milk to make it mix properly.
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PLUM PUDDING, Christmas (very good).
PLUM PUDDING, Christmas (very good).
Ingredients. —1½ lb. of raisins, ½ lb. of currants, ½ lb. of mixed peel, ¾ lb. of bread-crumbs, ¾ lb. of suet, 8 eggs, l wineglassful of brandy. Mode. —Stone and cut the raisins in halves, but do not chop them; wash, pick, and dry the currants, and mince the suet finely; cut the candied peel into thin slices, and grate down the bread into fine crumbs. When all these dry ingredients are prepared, mix them well together; then moisten the mixture with the eggs, which should be well beaten, and the
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PLUM PUDDING (a Pound).
PLUM PUDDING (a Pound).
Ingredients. —1 lb. of suet, 1 lb. of currants, 1 lb. of stoned raisins, 8 eggs, ½ grated nutmeg, 2 oz. of sliced candied peel, 1 teaspoonful of ground ginger, ½ lb. of bread-crumbs, ½ lb. of flour, ½ pint of milk. Mode. —Chop the suet finely; mix with it the dry ingredients; stir these well together, and add the well-beaten eggs and milk to moisten with. Beat up the mixture well, and should the above proportion of milk not be found sufficient to make it of the proper consistency, a little more
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PLUM PUDDING (Fresh Fruit).
PLUM PUDDING (Fresh Fruit).
Ingredients. —¾ lb. of suet crust, 1½ pint of Orleans or any other kind of plum, ¼ lb. of moist sugar. Mode. —Line a pudding-basin with suet crust rolled out to the thickness of about ½ inch; fill the basin with the fruit, put in the sugar, and cover with crust. Fold the edges over, and pinch them together, to prevent the juice escaping. Tie over a floured cloth, put the pudding into boiling water, and boil from 2 to 2½ hours. Turn it out of the basin, and serve quickly. Time. —2 to 2½ hours. Av
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PLUM TART.
PLUM TART.
Ingredients. —½ lb. of good short crust, 1½ pint of plums, 1 lb. of moist sugar. Mode. —Line the edges of a deep tart-dish with crust; fill the dish with plums, and place a small cup or jar, upside down, in the midst of them. Put in the sugar, cover the pie with crust, ornament the edges, and bake in a good oven from ½ to ¾ hour. When puff-crust is preferred to short crust, use that made by the given recipe, and glaze the top by brushing it over with the white of an egg beaten to a stiff froth w
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PLUMS, French, Stewed (a Dessert dish).
PLUMS, French, Stewed (a Dessert dish).
Ingredients. —1½ lb. of French plums, ¾ pint of syrup, 1 glass of port wine, the rind and juice of 1 lemon. Mode. —Stew the plums gently in water for 1 hour; strain the water, and with it make the syrup. When it is clear, put in the plums with the port wine, lemon-juice, and rind, and simmer very gently for 1½ hour. Arrange the plums on a glass dish, take out the lemon-rind, pour the syrup over the plums, and, when cold, they will be ready for table. A little allspice stewed with the fruit is by
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PLUMS (Preserved).
PLUMS (Preserved).
Ingredients. —To every lb. of fruit allow ¾ lb. of loaf sugar; for the thin syrup, ¼ lb. of sugar to each pint of water. Mode. —Select large ripe plums; slightly prick them, to prevent them from bursting, and simmer them very gently in a syrup made with the above proportion of sugar and water. Put them carefully into a pan, let the syrup cool, pour it over the plums, and allow them to remain for two days. Having previously weighed the other sugar, dip the lumps quickly into water, and put them i
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PLUMS, to Preserve Dry.
PLUMS, to Preserve Dry.
Ingredients. —To every lb. of sugar allow ¼ pint of water. Mode. —Gather the plums when they are full grown and just turning colour; prick them, put them into a saucepan of cold water, and set them on the fire until the water is on the point of boiling. Then take them out, drain them, and boil them gently in syrup made with the above proportion of sugar and water; and if the plums shrink, and will not take the sugar, prick them as they lie in the pan; give them another boil, skim, and set them b
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PORK.
PORK.
In the country, where, for ordinary consumption, the pork killed for sale is usually both larger and fatter than that supplied to the London consumer, it is customary to remove the skin and fat down to the lean, and, salting that, roast what remains of the joint. Pork goes further, and is consequently a more economical food, than other meats, simply because the texture is closer, and there is less waste in the cooking, either in roasting or boiling. In fresh pork, the leg is the most economical
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PORK CHEESE (an Excellent Breakfast Dish).
PORK CHEESE (an Excellent Breakfast Dish).
Ingredients. —2 lbs. of cold roast pork, pepper and salt to taste, 1 dessertspoonful of minced parsley, 4 leaves of sage, a very small bunch of savoury herbs, 2 blades of pounded mace, a little nutmeg, ½ teaspoonful of minced lemon-peel; good strong gravy, sufficient to fill the mould. Mode. —Cut, but do not chop, the pork into fine pieces, and allow ¼ lb. of fat to each pound of lean. Season with pepper and salt; pound well the spices, and chop finely the parsley, sage, herbs, and lemon-peel, a
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PORK CUTLETS, or Chops.
PORK CUTLETS, or Chops.
Ingredients. —Loin of pork, pepper and salt to taste. Mode. —Cut the cutlets from a delicate loin of pork, bone and trim them neatly, and cut away the greater portion of the fat. Season them with pepper; place the gridiron on the fire; when quite hot, lay on the chops, and broil them for about ¼ hour, turning them 3 or 4 times; and be particular that they are thoroughly done, but not dry. Dish them, sprinkle over a little fine salt, and serve plain, or with tomato sauce, sauce piquante, or pickl
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PORK CUTLETS, or Chops.
PORK CUTLETS, or Chops.
Ingredients. —Loin, or fore-loin, of pork, egg and bread-crumbs, salt and pepper to taste; to every tablespoonful of bread-crumbs allow ½ teaspoonful of minced sage; clarified butter. Mode. —Cut the cutlets from a loin, or fore-loin, of pork; trim them the same as mutton cutlets, and scrape the top part of the bone. Brush them over with egg, sprinkle with bread-crumbs, with which have been mixed minced sage and a seasoning of pepper and salt; drop a little clarified butter on them, and press the
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PORK CUTLETS.
PORK CUTLETS.
[ Cold Meat Cookery. ] Ingredients. —The remains of cold roast loin of pork, 1 oz. of butter, 2 onions, 1 dessertspoonful of flour, ½ pint of gravy, pepper and salt to taste, 1 teaspoonful of vinegar and mustard. Mode. —Cut the pork into nice-sized cutlets, trim off most of the fat, and chop the onions. Put the butter into a stewpan, lay in the cutlets and chopped onions, and fry a light brown; then add the remaining ingredients, simmer gently for 5 or 7 minutes, and serve. Time. —5 to 7 minutes
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PORK, Roast Griskin of.
PORK, Roast Griskin of.
Ingredients. —Pork; a little powdered sage. Mode. —As this joint frequently comes to table hard and dry, particular care should be taken that it is well basted. Put it down to a bright fire, and flour it. About 10 minutes before taking it up, sprinkle over some powdered sage; make a little gravy in the dripping-pan, strain it over the meat, and serve with a tureen of apple sauce. This joint will be done in far less time than when the skin is left on, consequently, should have the greatest attent
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PORK, Hashed.
PORK, Hashed.
Ingredients. —The remains of cold roast pork, 2 onions, 1 teaspoonful of flour, 2 blades of pounded mace, 2 cloves, 1 tablespoonful of vinegar, ½ pint of gravy, pepper and salt to taste. Mode. —Chop the onions and fry them of a nice brown; cut the pork into thin slices, season them with pepper and salt, and add these to the remaining ingredients. Stew gently for about ½ hour, and serve garnished with sippets of toasted bread. Time. —½ hour. Average cost , exclusive of the meat, 3 d. Seasonable f
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PORK, Boiled Leg of.
PORK, Boiled Leg of.
Ingredients. —Leg of pork; salt. Mode. —For boiling, choose a small, compact, well-filled leg, and rub it well with salt; let it remain in pickle for a week or ten days, turning and rubbing it every day. An hour before dressing it, put it into cold water for an hour, which improves the colour. If the pork is purchased ready salted, ascertain how long the meat has been in pickle, and soak it accordingly. Put it into a boiling-pot, with sufficient cold water to cover it; let it gradually come to a
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PORK, Roast Leg of.
PORK, Roast Leg of.
Ingredients. —Leg of pork, a little, oil, sage and onion stuffing. Mode. —Choose a small leg of pork, and score the skin across in narrow strips, about ¼ inch apart. Cut a slit in the knuckle, loosen the skin, and fill it with a sage-and-onion stuffing. Brush the joint over with a little salad-oil (this makes the crackling crisper, and a better colour), and put it down to a bright, clear fire, not too near, as that would cause the skin to blister. Baste it well, and serve with a little gravy mad
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PORK, Leg of, to Carve.
PORK, Leg of, to Carve.
This joint, which is such a favourite one with many people, is easy to carve. The knife should be carried sharply down to the bone, clean through the crackling, in the direction of the line 1 to 2. Sage and onion and apple sauce are usually sent to table with this dish,—sometimes the leg of pork is stuffed,—and the guests should be asked if they will have either or both. A frequent plan, and we think a good one, is now pursued, of sending sage and onion to table separately from the joint, as it
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PORK, Roast Loin of.
PORK, Roast Loin of.
Ingredients. —Pork; a little salt. Mode. —Score the skin in strips rather more than ¼ inch apart, and place the joint at a good distance from the fire, on account of the crackling, which would harden before the meat would be heated through, were it placed too near. If very lean, it should be rubbed over with a little salad oil, and kept well basted all the time it is at the fire. Pork should be very thoroughly cooked, but not dry; and be careful never to send it to table the least underdone, as
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PORK, to Pickle.
PORK, to Pickle.
Ingredients. —¼ lb. of saltpetre; salt. Mode. —As pork does not keep long without being salted, cut it into pieces of a suitable size as soon as the pig is cold. Rub the pieces of pork well with salt, and put them into a pan with a sprinkling of it between each piece: as it melts on the top, strew on more. Lay a coarse cloth over the pan, a board over that, and a weight on the board, to keep the pork down in the brine. If excluded from the air, it will continue good for nearly 2 years. Average c
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PORK, Pickled, to Boil.
PORK, Pickled, to Boil.
Ingredients. —Pork; water. Mode. —Should the pork be very salt, let it remain in water about 2 hours before it is dressed; put it into a saucepan with sufficient cold water to cover it, let it gradually come to a boil, then gently simmer until quite tender. Allow ample time for it to cook, as nothing is more disagreeable than underdone pork, and when boiled fast, the meat becomes hard. This is sometimes served with boiled poultry and roast veal, instead of bacon: when tender, and not over salt,
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PORK PIES (Warwickshire Recipe).
PORK PIES (Warwickshire Recipe).
Ingredients. —For the crust, 5 lbs. of lard to 14 lbs. of flour; milk, and water. For filling the pies, to every 3 lbs. of meat allow 1 oz. of salt, 2¼ oz. of pepper, a small quantity of cayenne, 1 pint of water. Mode. —Rub into the flour a portion of the lard; the remainder put with sufficient milk and water to mix the crust, and boil this gently for ¼ hour. Pour it boiling on the flour, and knead and beat it till perfectly smooth. Now raise the crust in either a round or oval form, cut up the
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PORK PIES, Little Raised.
PORK PIES, Little Raised.
Ingredients. —2 lbs. of flour, ½ lb. of butter, ½ lb. of mutton suet, salt and white pepper to taste, 4 lbs. of the neck of pork, 1 dessertspoonful of powdered sage. Mode. —Well dry the flour, mince the suet, and put these with the butter into a saucepan, to be made hot, and add a little salt. When melted, mix it up into a stiff paste, and put it before the fire with a cloth over it until ready to make up; chop the pork into small pieces, season it with white pepper, salt, and powdered sage; div
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POTATO FRITTERS.
POTATO FRITTERS.
Ingredients. —2 large potatoes, 4 eggs, 2 tablespoonfuls of cream, 2 ditto of raisin or sweet wine, 1 dessertspoonful of lemon-juice, ½ teaspoonful of grated nutmeg, hot lard. Mode. —Boil the potatoes, and beat them up lightly with a fork, but do not use a spoon, as that would make them heavy. Beat the eggs well, leaving out one of the whites; add the other ingredients, and beat all together for at least 20 minutes, or until the batter is extremely light. Put plenty of good lard into a frying-pa
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POTATO PASTY.
POTATO PASTY.
Ingredients. —1½ lb. of rump-steak or mutton cutlets, pepper and salt to taste, 1/3 pint of weak broth or gravy, 1 oz. of butter, mashed potatoes. Mode. —Place the meat, cut in small pieces, at the bottom of the pan; season it with pepper and salt, and add the gravy and butter broken into small pieces. Put on the perforated plate, with its valve-pipe screwed on, and fill up the whole space to the top of the tube with nicely-mashed potatoes mixed with a little milk, and finish the surface of them
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POTATO PUDDING.
POTATO PUDDING.
Ingredients. —½ lb. of mashed potatoes, 2 oz. of butter, 2 eggs, ¼ pint of milk, 3 tablespoonfuls of sherry, ¼ saltspoonful of salt, the juice and rind of 1 small lemon, 2 oz. of sugar. Mode. —Boil sufficient potatoes to make ½ lb. when mashed; add to these the butter, eggs, milk, sherry, lemon-juice, and sugar; mince the lemon-peel very finely, and beat all the ingredients well together. Put the pudding into a buttered pie-dish, and bake for rather more than ½ hour. To enrich it, add a few poun
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POTATO RISSOLES.
POTATO RISSOLES.
Ingredients. —Mashed potatoes, salt and pepper to taste; when liked, a very little minced parsley, egg, and bread-crumbs. Mode. —Boil and mash the potatoes; add a seasoning of pepper and salt, and, when liked, a little minced parsley. Roll the potatoes into small balls, cover them with egg and bread-crumbs, and fry in hot lard for about 10 minutes; let them drain before the fire, dish them on a napkin, and serve. Time. —10 minutes to fry the rissoles. Seasonable at any time. Note. —The flavour o
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POTATO SALAD.
POTATO SALAD.
Ingredients. —10 or 12 cold boiled potatoes, 4 tablespoonfuls of tarragon or plain vinegar, 6 tablespoonfuls of salad-oil, pepper and salt to taste, 1 teaspoonful of minced parsley. Mode. —Cut the potatoes into slices about ½ inch in thickness; put these into a salad-bowl with oil and vinegar in the above proportion; season with pepper, salt, and a teaspoonful of minced parsley; stir the salad well, that all the ingredients may be thoroughly incorporated, and it is ready to serve. This should be
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POTATO SNOW.
POTATO SNOW.
Ingredients. —Potatoes, salt, and water. Mode. —Choose large white potatoes, as free from spots as possible; boil them in their skins in salt and water until perfectly tender; drain and dry them thoroughly by the side of the fire, and peel them. Put a hot dish before the fire, rub the potatoes through a coarse sieve on to this dish; do not touch them afterwards, or the flakes will fall, and serve as hot as possible. Time. —½ to ¾ hour to boil the potatoes. Average cost , 4 s. per bushel. Suffici
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POTATO SOUP.
POTATO SOUP.
Ingredients. —4 lbs. of mealy potatoes, boiled or steamed very dry, pepper and salt to taste, 2 quarts of stock. Mode. —When the potatoes are boiled, mash them smoothly, that no lumps remain, and gradually put them to the boiling stock; pass it through a sieve, season, and simmer for 5 minutes. Skim well, and serve with fried bread. Time. —½ hour. Average cost , 10 d. per quart. Seasonable from September to March. Sufficient for 8 persons....
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POTATO SOUP.
POTATO SOUP.
Ingredients. —1 lb. of shin of beef, 1 lb. of potatoes, 1 onion, ½ a pint of peas, 2 oz. of rice, 2 heads of celery, pepper and salt to taste, 3 quarts of water. Mode. —Cut the beef into thin slices, chop the potatoes and onion, and put them into a stewpan with the water, peas, and rice. Stew gently till the gravy is drawn from the meat; strain it off, take out the beef, and pulp the other ingredients through a coarse sieve. Put the pulp back into the soup, cut up the celery in it, and simmer ti
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POTATO SOUP (very Economical).
POTATO SOUP (very Economical).
Ingredients. —4 middle-sized potatoes well pared, a thick slice of bread, 6 leeks peeled and cut into thin slices as far as the white extends upwards from the roots, a teacupful of rice, a teaspoonful of salt, and half that of pepper, and 2 quarts of water. Mode. —The water must be completely boiling before anything is put into it; then add the whole of the ingredients at once, with the exception of the rice, the salt, and the pepper. Cover, and let these come to a brisk boil; put in the others,
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POTATOES, Baked.
POTATOES, Baked.
Ingredients. —Potatoes. Mode. —Choose large potatoes, as much of a size as possible; wash them in lukewarm water, and scrub them well, for the browned skin of a baked potato is by many persons considered the better part of it. Put them into a moderate oven, and bake them for about two hours, turning them three or four times whilst they are cooking. Serve them in a napkin immediately they are done, as, if kept a long time in the oven, they have a shrivelled appearance. Potatoes may also be roaste
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POTATOES, to Boil.
POTATOES, to Boil.
Ingredients. —10 or 12 potatoes; to each ½ gallon of water allow 1 heaped tablespoonful of salt. Mode. —Choose potatoes of an equal size, pare them, take out all the eyes and specks, and as they are peeled, throw them into cold water. Put them into a saucepan, with sufficient cold water to cover them, with salt in the above proportion, and let them boil gently until tender. Ascertain when they are done by thrusting a fork in them, and take them up the moment they feel soft through; for if they a
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POTATOES, to Boil in their Jackets.
POTATOES, to Boil in their Jackets.
Ingredients. —10 or 12 potatoes; to each ½ gallon of water, allow 1 heaped tablespoonful of salt. Mode. —To obtain this wholesome and delicious vegetable cooked in perfection, it should be boiled and sent to table with the skin on. In Ireland, where, perhaps, the cooking of potatoes is better understood than in any country, they are always served so. Wash the potatoes well, and if necessary, use a clean scrubbing-brush to remove the dirt from them; and, if possible, choose the potatoes so that t
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POTATOES, New, to Boil.
POTATOES, New, to Boil.
Ingredients. —Potatoes; to each ½ gallon of water allow 1 heaped tablespoonful of salt. Mode. —Do not have the potatoes dug long before they are dressed, as they are never good when they have been out of the ground some time. Well wash them, rub off the skins with a coarse cloth, and put them into boiling water salted in the above proportion. Let them boil until tender; try them with a fork, and when done, pour the water away from them; let them stand by the side of the fire with the lid of the
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POTATOES, Fried (French Fashion).
POTATOES, Fried (French Fashion).
Ingredients. —Potatoes, hot butter or clarified dripping, salt. Mode. —Peel and cut the potatoes into thin slices, as nearly the same size as possible; make some butter or dripping hot in a frying-pan; put in the potatoes, and fry them on both sides until nearly cooked. Now take the potatoes out of the fat, make the fat quite boiling , then throw in the potatoes for a minute or two until sufficiently done. The immersion of the vegetable in the grease a second time after it is partially cooked, c
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POTATOES, a German Method of Cooking.
POTATOES, a German Method of Cooking.
Ingredients. —8 to 10 middling-sized potatoes, 3 oz. of butter, 2 tablespoonfuls of flour, ½ pint of broth, 2 tablespoonfuls of vinegar. Mode. —Put the butter and flour into a stewpan; stir over the fire until the butter is of a nice brown colour, and add the broth and vinegar; peel and cut the potatoes into long thin slices, lay them in the gravy, and let them simmer gently until tender, which will be in from 10 to 15 minutes, and serve very hot. A laurel-leaf simmered with the potatoes is an i
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POTATOES, à la Maître d’Hôtel.
POTATOES, à la Maître d’Hôtel.
Ingredients. —Potatoes, salt and water; to every 6 potatoes allow 1 tablespoonful of minced parsley, 2 oz. of butter, pepper and salt to taste, 4 tablespoonfuls of gravy, 2 tablespoonfuls of lemon-juice. Mode. —Wash the potatoes clean, and boil them in salt and water; when they are done, drain them, let them cool; then peel and cut the potatoes into thick slices: if these are too thin, they would break in the sauce. Put the butter into a stewpan with the pepper, salt, gravy, and parsley; mix the
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POTATOES, Mashed.
POTATOES, Mashed.
Ingredients. —Potatoes; to every lb. of mashed potatoes allow 1 oz. of butter, 2 tablespoonfuls of milk, salt to taste. Mode. —Boil the potatoes in their skins; when done, drain them, and let them get thoroughly dry by the side of the fire; then peel them, and, as they are peeled, put them into a clean saucepan, and with a large fork beat them to a light paste; add butter, milk, and salt in the above proportion, and stir all the ingredients well over the fire. When thoroughly hot, dish them ligh
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POTATOES, Very Thin-mashed, or, Purée de Pommes de Terre.
POTATOES, Very Thin-mashed, or, Purée de Pommes de Terre.
Ingredients. —To every lb. of mashed potatoes allow ¼ pint of good broth or stock, 2 oz. of butter. Mode. —Boil the potatoes, well drain them, and pound them smoothly in a mortar, or beat them up with a fork; add the stock or broth, and rub the potatoes through a sieve. Put the purée into a very clean saucepan with the butter; stir it well over the fire until thoroughly hot, and it will then be ready to serve. A purée should be rather thinner than mashed potatoes, and is a delicious accompanimen
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POTATOES, how to use Cold.
POTATOES, how to use Cold.
Ingredients. —The remains of cold potatoes; to every lb. allow 2 tablespoonfuls of flour, 2 ditto of minced onions, 1 oz. of buttermilk. Mode. —Mash the potatoes with a fork until perfectly free from lumps; stir in the other ingredients, and add sufficient milk to moisten them well; press the potatoes into a mould, and bake in a moderate oven until nicely brown, which will be in from 20 minutes to ½ hour. Turn them out of the mould, and serve. Time. —20 minutes to ½ hour. Seasonable at any time.
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POTATOES, to Steam.
POTATOES, to Steam.
Ingredients. —Potatoes; boiling water. Mode. —This mode of cooking potatoes is now much in vogue, particularly where they are wanted on a large scale, it being so very convenient. Pare the potatoes, throw them into cold water as they are peeled, then put them into a steamer. Place the steamer over a saucepan of boiling water, and steam the potatoes from 20 to 40 minutes, according to the size and sort. When a fork goes easily through them, they are done; then take them up, dish, and serve very q
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POULET AUX CRESSONS.
POULET AUX CRESSONS.
Ingredients. —A fowl, a large bunch of water-cresses, 3 tablespoonfuls of vinegar, ¼ pint of gravy. Mode. —Truss and roast a fowl by recipe, taking care that it is nicely frothed and brown. Wash and dry the water-cresses, pick them nicely, and arrange them in a flat layer on a dish. Sprinkle over a little salt and the above proportion of vinegar; place over these the fowl, and pour over it the gravy. A little gravy should be served in a tureen. When not liked, the vinegar may be omitted. Time. —
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POULET À LA MARENGO.
POULET À LA MARENGO.
Ingredients. —1 large fowl, 4 tablespoonfuls of salad oil, 1 tablespoonful of flour, 1 pint of stock or water, about 28 mushroom-buttons, salt and pepper to the taste, 1 teaspoonful of powdered sugar, a very small piece of garlic. Mode. —Cut the fowl into 8 or 10 pieces, put them with the oil into a stewpan, and brown them over a moderate fire; dredge in the above proportion of flour, when that is brown, pour in the stock or water, let it simmer very slowly for rather more than ½ an hour, and sk
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POUND CAKE.
POUND CAKE.
Ingredients. —1 lb. of butter, 1¼ lb. of flour, 1 lb. of pounded loaf sugar, 1 lb. of currants, 9 eggs, 2 oz. of candied peel, ½ oz. of citron, ½ oz. of sweet almonds; when liked, a little pounded mace. Mode. —Work the butter to a cream; dredge in the flour; add the sugar, currants, candied peel, which should be cut into neat slices, and the almonds, which should be blanched and chopped, and mix all these well together; whisk the eggs, and let them be thoroughly blended with the dry ingredients.
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PRAWN SOUP.
PRAWN SOUP.
Ingredients. —Two quarts of fish stock, two pints of prawns, the crumb of a French roll, anchovy sauce or mushroom ketchup to taste, one blade of mace, one-fourth pint of vinegar, a little lemon-juice. Mode. —Pick out the tails of the prawns, put the bodies in a stewpan with 1 blade of mace, ¼ pint of vinegar, and the same quantity of water; stew them for ¼ hour, and strain off the liquor. Put the fish stock into a stewpan; add the strained liquor, pound the prawns with the crumb of a roll moist
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PRAWNS, to Dress.
PRAWNS, to Dress.
Cover a dish with a large cup reversed, and over that lay a small white napkin. Arrange the prawns on it in the form of a pyramid, and garnish with plenty of parsley. Sometimes prawns are stuck into a lemon cut in half the long way, and garnished with parsley....
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PRESERVES.
PRESERVES.
From the nature of vegetable substances, and chiefly from their not passing so rapidly into the putrescent state as animal bodies, the mode of preserving them is somewhat different, although the general principles are the same. All the means of preservation are put in practice occasionally for fruits and the various parts of vegetables, according to the nature of the species, the climate, the uses to which they are applied, &c. Some are dried, as nuts, raisins, sweet herbs, &c.;
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PTARMIGAN, the, or White Grouse.
PTARMIGAN, the, or White Grouse.
This bird is nearly the same size as red grouse, and is fond of lofty situations, where it braves the severest weather, and is found in most parts of Europe, as well as in Greenland. At Hudson’s Bay they appear in such multitudes that so many as sixty or seventy are frequently taken at once in a net. As they are as tame as chickens, this is done without difficulty. Buffon says that the ptarmigan avoids the solar heat, and prefers the frosts of the summits of the mountains; for, as the snow melts
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PTARMIGAN, to Dress the.
PTARMIGAN, to Dress the.
Ingredients. —2 or 3 birds; butter, flour, fried bread-crumbs. Mode. —The ptarmigan, or white grouse, when young and tender, are exceedingly fine eating, and should be kept as long as possible, to be good. Pluck, draw, and truss them in the same manner as grouse, and roast them before a brisk fire. Flour and froth them nicely, and serve on buttered toast, with a tureen of brown gravy. Bread sauce, when liked, may be sent to table with them, and fried bread-crumbs substituted for the toasted brea
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PTARMIGAN, to Carve.
PTARMIGAN, to Carve.
Ptarmigan, being much of the same size, and trussed in the same manner, as the red bird, may be carved in the manner described, in Partridge and Grouse carving....
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PUDDING, Alma.
PUDDING, Alma.
Ingredients. —½ lb. of fresh butter, ½ lb. of powdered sugar, ½ lb. of flour, ¼ lb. of currants, 4 eggs. Mode. —Beat the butter to a thick cream, strew in, by degrees, the sugar, and mix both these well together; then dredge the flour in gradually, add the currants, and moisten with the eggs, which should be well beaten. When all the ingredients are well stirred and mixed, butter a mould that will hold the mixture exactly, tie it down with a cloth, put the pudding into boiling water, and boil fo
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PUDDING, Aunt Nelly’s.
PUDDING, Aunt Nelly’s.
Ingredients. —½ lb. of flour, ½ lb. of treacle, ½ lb. of suet, the rind and juice of 1 lemon, a few strips of candied lemon-peel, 3 tablespoonfuls of cream, 2 eggs. Mode. —Chop the suet finely; mix it with the flour, treacle, lemon-peel minced, and candied lemon-peel; add the cream, lemon-juice, and 2 well-beaten eggs; beat the pudding well, put it into a buttered basin, tie it down with a cloth, and boil from 3½ to 4 hours. Time. —3½ to 4 hours. Average cost , 1 s. 2 d. Sufficient for 5 or 6 pe
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PUDDING, a Bachelor’s.
PUDDING, a Bachelor’s.
Ingredients. —4 oz. of grated bread, 4 oz. of currants, 4 oz. of apples, 2 oz. of sugar, 3 eggs, a few drops of essence of lemon, a little grated nutmeg. Mode. —Pare, core, and mince the apples very finely, sufficient, when minced, to make 4 oz.; add to these the currants, which should be well washed, the grated bread, and sugar; whisk the eggs, beat these up with the remaining ingredients, and, when all is thoroughly mixed, put the pudding into a buttered basin, tie it down with a cloth, and bo
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PUDDING, Bakewell (very Rich).
PUDDING, Bakewell (very Rich).
Ingredients. —¼ lb. of puff-paste, 5 eggs, 6 oz. of sugar, ¼ lb. of butter, 1 oz. of almonds, jam. Mode. —Cover a dish with thin paste, and put over this a layer of any kind of jam, ½ inch thick; put the yolks of 5 eggs into a basin with the white of 1, and beat these well; add the sifted sugar, the butter, which should be melted, and the almonds, which should be well pounded; beat all together until well mixed, then pour it into the dish over the jam, and bake for an hour in a moderate oven. Ti
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PUDDING, Bakewell.
PUDDING, Bakewell.
Ingredients. —¾ pint of bread-crumbs, 1 pint of milk, 4 eggs, 2 oz. of sugar, 3 oz. of butter, 1 oz. of pounded almonds, jam. Mode. —Put the bread-crumbs at the bottom of a pie-dish, then over them a layer of jam of any kind that may be preferred; mix the milk and eggs together; add the sugar, butter, and pounded almonds; beat all well together; pour it into the dish, and bake in a moderate oven for 1 hour. Time. —1 hour. Average cost , 1 s. 3 d. to 1 s. 6 d. Sufficient for 4 or 5 persons. Seaso
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PUDDING, Baroness (Author’s Recipe).
PUDDING, Baroness (Author’s Recipe).
Ingredients. —¾ lb. of suet, ¾ lb. of raisins weighed after being stoned, ¾ lb. of flour, ½ pint of milk, ¼ saltspoonful of salt. Mode. —Prepare the suet, by carefully freeing it from skin, and chop it finely; stone the raisins, and cut them in halves, and mix both these ingredients with the salt and flour; moisten the whole with the above proportion of milk, stir the mixture well, and tie the pudding in a floured cloth, which has been previously wrung out in boiling water. Put the pudding into
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PUDDING, Royal Coburg.
PUDDING, Royal Coburg.
Ingredients. —1 pint of new milk, 6 oz. of flour, 6 oz. of sugar, 6 oz. of butter, 6 oz. of currants, 6 eggs, brandy and grated nutmeg to taste. Mode. —Mix the flour to a smooth batter with the milk, add the remaining ingredients gradually , and when well mixed, put it into four basins or moulds half full; bake for ¾ hour, turn the puddings out on a dish, and serve with wine sauce. Time. —¾ hour. Average cost , 1 s. 9 d. Sufficient for 7 or 8 persons. Seasonable at any time....
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PUDDING, Cold.
PUDDING, Cold.
Ingredients. —4 eggs, 1 pint of milk, sugar to taste, a little grated lemon-rind, 2 oz. of raisins, 4 tablespoonfuls of marmalade, a few slices of sponge cake. Mode. —Sweeten the milk with lump sugar, add a little grated lemon-rind, and stir to this the eggs, which should be well whisked; line a buttered mould with the raisins, stoned and cut in half; spread the slices of cake with the marmalade, and place them in the mould; then pour in the custard, tie the pudding down with paper and a cloth,
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PUDDING, College.
PUDDING, College.
Ingredients. —1 pint of bread-crumbs, 6 oz. of finely-chopped suet, ¼ lb. of currants, a few thin slices of candied peel, 3 oz. of sugar, ¼ nutmeg, 3 eggs, 4 tablespoonfuls of brandy. Mode. —Put the bread-crumbs into a basin; add the suet, currants, candied peel, sugar, and nutmeg, grated, and stir these ingredients until they are thoroughly mixed. Beat up the eggs, moisten the pudding with these, and put in the brandy; beat well for a few minutes, then form the mixture into round balls or egg-s
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PUDDING, Comarques (Excellent).
PUDDING, Comarques (Excellent).
Ingredients. —5 eggs, 3 tablespoonfuls of flour, 2 tablespoonfuls of powdered sugar, rind of 1 lemon, ½ pint of cream, different kinds of preserve. Mode. —Beat the whites and yolks of the eggs separately, and put them into different basins; stir the flour, sugar, and lemon-peel into the yolks; whip the cream very thick and put it on a sieve to harden. Then add it, with the whites of the eggs, to the other ingredients, and pour the mixture into little deep saucers just before putting into the ove
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PUDDING, Delhi.
PUDDING, Delhi.
Ingredients. —4 large apples, a little grated nutmeg, 1 teaspoonful of minced lemon-peel, 2 large tablespoonfuls of sugar, 6 oz. of currants, ¾ lb. of suet crust. Mode. —Pare, core, and cut the apples into slices; put them into a saucepan with the nutmeg, lemon-peel, and sugar, stew them over the fire till soft; then have ready the above quantity of crust, roll it out thin, spread the apples over the paste, sprinkle over the currants, roll the pudding up, closing the ends properly, tie it in a f
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PUDDING, Empress.
PUDDING, Empress.
Ingredients. —¼ lb. of rice, 2 oz. of butter, 3 eggs, jam, sufficient milk to soften the rice. Mode. —Boil the rice in the milk until very soft; then add the butter, boil it for a few minutes after the latter ingredient is put in, and set it by to cool. Well beat the eggs, stir these in, and line a dish with puff-paste; put over this a layer of rice, then a thin layer of any kind of jam, then another layer of rice, and proceed in this manner until the dish is full; and bake in a moderate oven fo
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PUDDING, Exeter (Very Rich).
PUDDING, Exeter (Very Rich).
Ingredients. —10 oz. of bread-crumbs, 4 oz. of sago, 7 oz. of finely-chopped suet, 6 oz. of moist sugar, the rind of ½ lemon, ¼ pint of rum, 7 eggs, 4 tablespoonfuls of cream, 4 small sponge-cakes, 2 oz. of ratafias, ½ lb. of jam. Mode. —Put the bread-crumbs into a basin with the sago, suet, sugar, minced lemon-peel, rum, and 4 eggs; stir these ingredients well together, then add 3 more eggs and the cream, and let the mixture be well beaten. Then butter a mould, strew in a few bread-crumbs, and
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PUDDING-PIES, Folkestone.
PUDDING-PIES, Folkestone.
Ingredients. —1 pint of milk, 3 oz. of ground rice, 3 oz. of butter, ¼ lb. of sugar, flavouring of lemon-peel or bay-leaf, 6 eggs, puff-paste, currants. Mode. —Infuse 2 laurel or bay leaves, or the rind of ½ lemon in the milk, and when it is well flavoured, strain it, and add the rice; boil these for ¼ hour, stirring all the time; then take them off the fire, stir in the butter, sugar, and eggs, and let these latter be well beaten before they are added to the other ingredients; when nearly cold,
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PUDDING, German.
PUDDING, German.
Ingredients. —2 teaspoonfuls of flour, 1 teaspoonful of arrowroot, 1 pint of milk, 2 oz. of butter, sugar to taste, the rind of ½ lemon, 4 eggs, 3 tablespoonfuls of brandy. Mode. —Boil the milk with the lemon-rind until well flavoured; then strain it, and mix with it the flour, arrowroot, butter, and sugar. Boil these ingredients for a few minutes, keeping them well stirred; then take them off the fire and mix with them the eggs, yolks and whites, beaten separately and added separately. Boil som
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PUDDING, Half-Pay.
PUDDING, Half-Pay.
Ingredients. —¼ lb. of suet, ¼ lb. of currants, ¼ lb. of raisins, ¼ lb. of flour, ¼ lb. of bread-crumbs, 2 tablespoonfuls of treacle, ½ pint of milk. Mode. —Chop the suet finely; mix with it the currants, which should be nicely washed and dried, the raisins, which should be stoned, the flour, bread-crumbs, and treacle; moisten with the milk, beat up the ingredients until all are thoroughly mixed, put them into a buttered basin, and boil the pudding for 3½ hours. Time. —3½ hours. Average cost , 8
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PUDDING, Herodotus.
PUDDING, Herodotus.
Ingredients. —½ lb. of bread-crumbs, ½ lb. of good figs, 6 oz. of suet, 6 oz. of moist sugar, ½ saltspoonful of salt, 3 eggs, nutmeg to taste. Mode. —Mince the suet and figs very finely; add the remaining ingredients, taking care that the eggs are well whisked; beat the mixture for a few minutes, put it into a buttered mould, tie it down with a floured cloth, and boil the pudding for 5 hours. Serve with wine sauce. Time. —5 hours. Average cost , 10 d. Sufficient for 5 or 6 persons. Seasonable at
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PUDDING, Hunter’s.
PUDDING, Hunter’s.
Ingredients. —1 lb. of raisins, 1 lb. of currants, 1 lb. of suet, 1 lb. of bread-crumbs, ½ lb. of moist sugar, 8 eggs, 1 tablespoonful of flour, ¼ lb. of mixed candied peel, 1 glass of brandy, 10 drops of essence of lemon, 10 drops of essence of almonds, ½ nutmeg, 2 blades of mace, 6 cloves. Mode. —Stone and shred the raisins rather small, chop the suet finely, and rub the bread until all lumps are well broken; pound the spice to powder, cut the candied peel into thin shreds, and mix all these i
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PUDDING, Manchester (to eat Cold).
PUDDING, Manchester (to eat Cold).
Ingredients. —3 oz. of grated bread, ½ pint of milk, a strip of lemon-peel, 4 eggs, 2 oz. of butter, sugar to taste, puff-paste, jam, 3 tablespoonfuls of brandy. Mode. —Flavour the milk with lemon-peel, by infusing it in the milk for ½ hour; then strain it on to the bread-crumbs, and boil it for 2 or 3 minutes; add the eggs, leaving out the whites of 2, the butter, sugar, and brandy; stir all these ingredients well together; cover a pie-dish with puff-paste, and at the bottom put a thick layer o
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PUDDING, Mansfield.
PUDDING, Mansfield.
Ingredients. —The crumb of 2 rolls, 1 pint of milk, sugar to taste, 4 eggs, 2 tablespoonfuls of brandy, 6 oz. of chopped suet, 2 tablespoonfuls of flour, ½ lb. of currants, ½ teaspoonful of grated nutmeg, 2 tablespoonfuls of cream. Mode. —Slice the roll very thin, and pour upon it a pint of boiling milk; let it remain closely covered for ¼ hour, then beat it up with a fork, and sweeten with moist sugar; stir in the chopped suet, flour, currants, and nutmeg. Mix these ingredients well together, m
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PUDDING, Marlborough.
PUDDING, Marlborough.
Ingredients. —¼ lb. of butter, ¼ lb. of powdered lump sugar, 4 eggs, puff-paste, a layer of any kind of jam. Mode. —Beat the butter to a cream, stir in the powdered sugar, whisk the eggs, and add these to the other ingredients. When these are well mixed, line a dish with puff-paste, spread over a layer of any kind of jam that may be preferred, pour in the mixture, and bake the pudding for rather more than ½ hour. Time. —Rather more than ½ hour. Average cost , 1 s. Sufficient for 5 or 6 persons.
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PUDDING, Military.
PUDDING, Military.
Ingredients. —½ lb. of suet, ½ lb. of bread-crumbs, ½ lb. of moist sugar, the rind and juice of 1 large lemon. Mode. —Chop the suet finely, mix it with the bread-crumbs and sugar, and mince the lemon-rind and strain the juice; stir these into the other ingredients, mix well, and put the mixture into small buttered cups, and bake for rather more than ¼ hour; turn them out on the dish, and serve with lemon-sauce. The above ingredients may be made into small balls, and boiled for about ½ hour; they
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PUDDING, Monday’s.
PUDDING, Monday’s.
Ingredients. —The remains of cold plum-pudding, brandy, custard made with 5 eggs to every pint of milk. Mode. —Cut the remains of a good cold plum-pudding into finger-pieces, soak them in a little brandy, and lay them cross-barred in a mould until full. Make a custard with the above proportion of milk and eggs, flavouring it with nutmeg or lemon-rind; fill up the mould with it; tie it down with a cloth, and boil or steam it for an hour. Serve with a little of the custard poured over, to which ha
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PUDDING, Nesselrode (a fashionable Iced Pudding—Carême’s Recipe).
PUDDING, Nesselrode (a fashionable Iced Pudding—Carême’s Recipe).
Ingredients. —40 chestnuts, 1 lb. of sugar, flavouring of vanilla, 1 pint of cream, the yolks of 12 eggs, 1 glass of Maraschino, 1 oz. of candied citron, 2 oz. of currants, 2 oz. of stoned raisins, ½ pint of whipped cream, 3 eggs. Mode. —Blanch the chestnuts in the boiling water, remove the husks, and pound them in a mortar until perfectly smooth, adding a few spoonfuls of syrup. Then rub them through a fine sieve, and mix them in a basin with a pint of syrup made from 1 lb. of sugar, clarified,
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PUDDING, Paradise.
PUDDING, Paradise.
Ingredients. —3 eggs, 3 apples, ¼ lb. of bread-crumbs, 3 oz. of sugar, 3 oz. of currants, salt and grated nutmeg to taste, the rind of ½ lemon, ½ wineglassful of brandy. Mode. —Pare, core, and mince the apples into small pieces, and mix them with the other dry ingredients; beat up the eggs, moisten the mixture with these, and beat it well; stir in the brandy, and put the pudding into a buttered mould; tie it down with a cloth, boil for 1½ hour, and serve with sweet sauce. Time. —1½ hour. Average
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PUDDING, Pease.
PUDDING, Pease.
Ingredients. —1½ pint of split peas, 2 oz. of butter, 2 eggs, pepper and salt to taste. Mode. —Put the peas to soak over night, in rain-water, and float off any that are worm-eaten or discoloured. Tie them loosely in a clean cloth, leaving a little room for them to swell, and put them on to boil in cold rain-water, allowing 2½ hours after the water has simmered up. When the peas are tender, take them up and drain; rub them through a colander with a wooden spoon; add the butter, eggs, pepper, and
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PUDDING, Quickly-Made.
PUDDING, Quickly-Made.
Ingredients. —¼ lb. of butter, ½ lb. of sifted sugar, ¼ lb. of flour, 1 pint of milk, 5 eggs, a little grated lemon-rind. Mode. —Make the milk hot; stir in the butter, and let it cool before the other ingredients are added to it; then stir in the sugar, flour, and eggs, which should be well whisked, and omit the whites of 2; flavour with a little grated lemon-rind, and beat the mixture well. Butter some small cups, rather more than half fill them; bake from 20 minutes to ½ hour, according to the
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PUDDING, Somersetshire.
PUDDING, Somersetshire.
Ingredients. —3 eggs, their weight in flour, pounded sugar and butter, flavouring of grated lemon-rind, bitter almonds, or essence of vanilla. Mode. —Carefully weigh the various ingredients, by placing on one side of the scales the eggs, and on the other the flour; then the sugar, and then the butter. Warm the butter, and with the hands beat it to a cream; gradually dredge in the flour and pounded sugar, and keep stirring and beating the mixture without ceasing until it is perfectly smooth. Then
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PUDDING, Vicarage.
PUDDING, Vicarage.
Ingredients. —¼ lb. of flour, ¼ lb. of chopped suet, ¼ lb. of currants, ¼ lb. of raisins, 1 tablespoonful of moist sugar, ½ teaspoonful of ground ginger, ½ saltspoonful of salt. Mode. —Put all the ingredients into a basin, having previously stoned the raisins, and washed, picked, and dried the currants; mix well with a clean knife; dip the pudding-cloth into boiling water, wring it out, and put in the mixture. Have ready a saucepan of boiling water, plunge in the pudding, and boil for 3 hours. T
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PUDDING, West-Indian.
PUDDING, West-Indian.
Ingredients. —1 pint of cream, ¼ lb. of loaf-sugar, ½ lb. of Savoy or sponge-cakes, 8 eggs, 3 oz. of preserved green ginger. Mode. —Crumble down the cakes, put them into a basin, and pour over them the cream, which should be previously sweetened and brought to the boiling-point; cover the basin, well beat the eggs, and when the cream is soaked up, stir them in. Butter a mould, arrange the ginger round it, pour in the pudding carefully, and tie it down with a cloth; steam or boil it slowly for 1½
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PUDDING, Yorkshire, to serve with hot Roast Beef.
PUDDING, Yorkshire, to serve with hot Roast Beef.
Ingredients. —1½ pint of milk, 6 large tablespoonfuls of flour, 3 eggs, 1 saltspoonful of salt. Mode. —Put the flour into a basin with the salt, and stir gradually to this enough milk to make it into a stiff batter. When this is perfectly smooth, and all the lumps are well rubbed down, add the remainder of the milk and the eggs, which should be well beaten. Beat the mixture for a few minutes, and pour it into a shallow tin, which has been previously well rubbed with beef dripping. Put the puddin
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PUFF-PASTE RINGS, or Puits d’Amour.
PUFF-PASTE RINGS, or Puits d’Amour.
Ingredients. —Puff-paste ( see Paste ), the white of an egg, sifted loaf sugar. Mode. —Make some good puff-paste by recipe; roll it out to the thickness of about ¼ inch, and, with a round fluted paste-cutter, stamp out as many pieces as may be required; then work the paste up again, and roll it out to the same thickness, and with a smaller cutter, stamp out sufficient pieces to correspond with the larger ones. Again stamp out the centre of these smaller rings; brush over the others with the whit
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PUMPKIN, Preserved.
PUMPKIN, Preserved.
Ingredients. —To each lb. of pumpkin allow 1 lb. of roughly pounded loaf sugar, 1 gill of lemon-juice. Mode. —Obtain a good sweet pumpkin; halve it, take out the seeds, and pare off the rind; cut it into neat slices, or into pieces about the size of a five-shilling piece. Weigh the pumpkin, put the slices in a pan or deep dish in layers, with the sugar sprinkled between them; pour the lemon-juice over the top, and let the whole remain for 2 or 3 days. Boil altogether, adding ½ pint of water to e
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PUNCH, to make Hot.
PUNCH, to make Hot.
Ingredients. —½ pint of rum, ½ pint of brandy, ¼ lb. of sugar, 1 large lemon, ½ teaspoonful of nutmeg, 1 pint of boiling water. Mode. —Rub the sugar over the lemon until it has absorbed all the yellow part of the skin, then put the sugar into a punchbowl; add the lemon-juice (free from pips), and mix these two ingredients well together. Pour over them the boiling water, stir well together, add the rum, brandy, and nutmeg; mix thoroughly, and the punch will be ready to serve. It is very important
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QUAILS, to Dress.
QUAILS, to Dress.
Ingredients. —Quails, butter, toast. Mode. —These birds keep good several days, and should be roasted without drawing. Truss them in the same manner as woodcocks; roast them before a clear fire, keep them well basted, and serve on toast. Time. —About 20 minutes. Average cost. —Seldom bought. Sufficient , 2 for a dish. Seasonable from October to December....
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QUAILS.
QUAILS.
Quails, being trussed and served like Woodcock, may be similarly carved....
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QUINCE JELLY.
QUINCE JELLY.
Ingredients. —To every pint of juice allow 1 lb. of loaf sugar. Mode. —Pare and slice the quinces, and put them into a preserving-pan with sufficient water to float them. Boil them until tender, and the fruit is reduced to a pulp; strain off the clear juice, and to each pint allow the above proportion of loaf sugar. Boil the juice and sugar together for about ¾ hour; remove all the scum as it rises, and if the jelly appears firm when a little is poured on a plate, it is done. The residue left on
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QUINCE MARMALADE.
QUINCE MARMALADE.
Ingredients. —To every lb. of quince pulp allow ¾ lb. of loaf sugar. Mode. —Slice the quinces into a preserving-pan, adding sufficient water for them to float; place them on the fire to stew, until reduced to a pulp, keeping them stirred occasionally from the bottom, to prevent their burning; then pass the pulp through a hair sieve, to keep back the skin and seeds. Weigh the pulp, and to each lb. add lump sugar in the above proportion, broken very small. Place the whole on the fire, and keep it
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RABBIT, Boiled.
RABBIT, Boiled.
Ingredients. —Rabbit; water. Mode. —For boiling, choose rabbits with smooth and sharp claws, as that denotes they are young: should these be blunt and rugged, the ears dry and tough, the animal is old. After emptying and skinning it, wash it well in cold water, and let it soak for about ¼ hour in warm water, to draw out the blood. Bring the head round to the side, and fasten it there by means of a skewer run through that and the body. Put the rabbit into sufficient hot water to cover it, let it
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RABBIT, Curried.
RABBIT, Curried.
Ingredients. —1 rabbit, 2 oz. of butter, 3 onions, 1 pint of stock, 1 tablespoonful of curry powder, 1 tablespoonful of flour, 1 tablespoonful of mushroom powder, the juice of ½ lemon, ½ lb. of rice. Mode. —Empty, skin, and wash the rabbit thoroughly, and cut it neatly into joints. Put it into a stewpan with the butter and sliced onions, and let them acquire a nice brown colour, but do not allow them to blacken. Pour in the stock, which should be boiling; mix the curry powder and flour smoothly
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RABBIT, Fried.
RABBIT, Fried.
Ingredients. —1 rabbit, flour, dripping, 1 oz. of butter, 1 teaspoonful of minced shalot, 2 tablespoonfuls of mushroom ketchup. Mode. —Cut the rabbit into neat joints, and flour them well; make the dripping boil in a frying-pan, put in the rabbit, and fry it a nice brown. Have ready a very hot dish, put in the butter, shalot, and ketchup; arrange the rabbit pyramidically on this, and serve as quickly as possible. Time. —10 minutes. Average cost , from 1 s. to 1 s. 6 d. each. Sufficient for 4 or
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RABBIT, à la Minute.
RABBIT, à la Minute.
Ingredients. —1 rabbit, ¼ lb. of butter, salt and pepper to taste, 2 blades of pounded mace, 3 dried mushrooms, 2 tablespoonfuls of minced parsley, 2 teaspoonfuls of flour, 2 glasses of sherry, 1 pint of water. Mode. —Empty, skin, and wash the rabbit thoroughly, and cut it into joints. Put the butter into a stewpan with the pieces of rabbit; add salt, pepper, and pounded mace, and let it cook until three parts done; then put in the remaining ingredients, and boil for about 10 minutes; it will th
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RABBIT PIE.
RABBIT PIE.
Ingredients. —1 rabbit, a few slices of ham, salt and white pepper to taste, 2 blades of pounded mace, ½ teaspoonful of grated nutmeg, a few forcemeat balls, 3 hard-boiled eggs, ½ pint of gravy, puff crust. Mode. —Cut up the rabbit (which should be young), remove the breastbone, and bone the legs. Put the rabbit, slices of ham, forcemeat balls, and hard eggs, by turns, in layers, and season each layer with pepper, salt, pounded mace, and grated nutmeg. Pour in about ½ pint of water, cover with c
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RABBIT OR HARE, Ragoût of.
RABBIT OR HARE, Ragoût of.
Ingredients. —1 rabbit, 3 teaspoonfuls of flour, 3 sliced onions, 2 oz. of butter, a few thin slices of bacon, pepper and salt to taste, 2 slices of lemon, 1 bay-leaf, 1 glass of port wine. Mode. —Slice the onions, and put them into a stewpan with the flour and butter; place the pan near the fire, stir well as the butter melts, till the onions become a rich brown colour, and add, by degrees, a little water or gravy till the mixture is of the consistency of cream. Cut some thin slices of bacon; l
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RABBIT, Roast or Baked.
RABBIT, Roast or Baked.
Ingredients. —1 rabbit, forcemeat, buttered paper, sausage-meat. Mode. —Empty, skin, and thoroughly wash the rabbit; wipe it dry, line the inside with sausage-meat and forcemeat, and to which has been added the minced liver. Sew the stuffing inside, skewer back the head between the shoulders, cut off the fore-joints of the shoulders and legs, bring them close to the body, and secure them by means of a skewer. Wrap the rabbit in buttered paper, and put it down to a bright clear fire; keep it well
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RABBIT SOUP.
RABBIT SOUP.
Ingredients. —2 large rabbits, or 3 small ones; a faggot of savoury herbs, ½ head of celery, 2 carrots, 1 onion, 1 blade of mace, salt and white pepper to taste, a little pounded mace, ½ pint of cream, the yolks of 2 eggs boiled hard, the crumb of a French roll, nearly 3 quarts of water. Mode. —Make the soup with the legs and shoulders of the rabbit, and keep the nice pieces for a dish or entrée . Put them into warm water, and draw the blood; when quite clean, put them into a stewpan, with a fag
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RABBIT, Stewed.
RABBIT, Stewed.
Ingredients. —1 rabbit, 2 large onions, 6 cloves, 1 small teaspoonful of chopped lemon-peel, a few forcemeat balls, thickening of butter and flour, 1 large tablespoonful of mushroom ketchup. Mode. —Cut the rabbit into small joints; put them into a stewpan, add the onions sliced, the cloves, and minced lemon-peel. Pour in sufficient water to cover the meat, and, when the rabbit is nearly done, drop in a few forcemeat balls, to which has been added the liver, finely chopped. Thicken the gravy with
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RABBIT STEWED, Larded.
RABBIT STEWED, Larded.
Ingredients. —1 rabbit, a few strips of bacon, rather more than 1 pint of good broth or stock, a bunch of savoury herbs, salt and pepper to taste, thickening of butter and flour, 1 glass of sherry. Mode. —Well wash the rabbit, cut it into quarters, lard them with slips of bacon, and fry them; then put them into a stewpan with the broth, herbs, and a seasoning of pepper and salt; simmer gently until the rabbit is tender, then strain the gravy, thicken it with butter and flour, add the sherry, let
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RABBITS, Stewed in Milk.
RABBITS, Stewed in Milk.
Ingredients. —2 very young rabbits, not nearly half grown; 1½ pint of milk, 1 blade of mace, 1 dessertspoonful of flour, a little salt and cayenne. Mode. —Mix the flour very smoothly with 4 tablespoonfuls of the milk, and when this is well mixed, add the remainder. Cut up the rabbits into joints, put them into a stewpan, with the milk and other ingredients, and simmer them very gently until quite tender. Stir the contents from time to time, to keep the milk smooth and prevent it from burning. ½
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RABBITS, to carve.
RABBITS, to carve.
In carving a boiled rabbit, let the knife be drawn on each side of the backbone, the whole length of the rabbit, as shown by the dotted line 3 to 4: thus the rabbit will be in three parts. Now let the back be divided into two equal parts in the direction of the line from 1 to 2; then let the leg be taken off, as shown by the line 5 to 6, and the shoulder, as shown by the line 7 to 8. This, in our opinion, is the best plan to carve a rabbit, although there are other modes which are preferred by s
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RAISED PIE, of Poultry or Game.
RAISED PIE, of Poultry or Game.
Ingredients. —To every lb. of flour allow ½ lb of butter, ½ pint of water, the yolks of 2 eggs, ½ teaspoonful of salt (these are for the crust); 1 large fowl or pheasant, a few slices of veal cutlet, a few slices of dressed ham, forcemeat, seasoning of nutmeg, allspice, pepper and salt, gravy. Mode. —Make a stiff short crust with the above proportion of butter, flour, water, and eggs, and work it up very smoothly; butter a raised-pie mould, and line it with paste. Previously to making the crust,
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RAISED PIE, of Veal and Ham.
RAISED PIE, of Veal and Ham.
Ingredients. —3 or 4 lbs. of veal cutlets, a few slices of bacon or ham, seasoning of pepper, salt, nutmeg, and allspice, forcemeat, 2 lbs. of hot-water paste, ½ pint of good strong gravy. Mode. —To raise the crust for a pie with the hands is a very difficult task, and can only be accomplished by skilled and experienced cooks. The process should be seen to be satisfactorily learnt, and plenty of practice given to the making of raised pies, as by that means only will success be insured. Make a ho
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RAISIN CHEESE.
RAISIN CHEESE.
Ingredients. —To every lb. of raisins, allow ½ lb. of loaf sugar; pounded cinnamon and cloves to taste. Mode. —Stone the raisins; put them into a stewpan with the sugar, cinnamon, and cloves, and let them boil for 1½ hour, stirring all the time. Let the preparation cool a little, pour it into a glass dish, and garnish with strips of candied lemon-peel and citron. This will remain good some time, if kept in a dry place. Time. —1½ hour. Average cost , 9 d. Sufficient. —1 lb. for 4 or 5 persons. Se
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RAISIN PUDDING, Boiled. (Plain and Economical).
RAISIN PUDDING, Boiled. (Plain and Economical).
Ingredients. —1 lb. of flour, ½ lb. of stoned raisins, ½ lb. of chopped suet, ½ saltspoonful of salt, milk. Mode. —After having stoned the raisins and chopped the suet finely, mix them with the flour, add the salt, and when these dry ingredients are thoroughly mixed, moisten the pudding with sufficient milk to make it into a rather stiff paste. Tie it up in a floured cloth, put it into boiling water, and boil for 4 hours: serve with sifted sugar. This pudding may also be made in a long shape, th
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RAISIN PUDDING, Baked. (Plain and Economical.)
RAISIN PUDDING, Baked. (Plain and Economical.)
Ingredients. —1 lb. of flour, ¾ lb. of stoned raisins, ½ lb. of suet, a pinch of salt, 1 oz. of sugar, a little grated nutmeg, milk. Mode. —Chop the suet finely; stone the raisins and cut them in halves; mix these with the suet, add the salt, sugar, and grated nutmeg, and moisten the whole with sufficient milk to make it of the consistency of thick batter. Put the pudding into a pie-dish, and bake for 1½ hour, or rather longer. Turn it out of the dish, strew sifted sugar over, and serve. This is
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RAMAKINS, to serve with the Cheese Course.
RAMAKINS, to serve with the Cheese Course.
Ingredients. —¼ lb. of Cheshire cheese, ¼ lb. of Parmesan cheese, ¼ lb. of fresh butter, 4 eggs, the crumb of a small roll; pepper, salt, and pounded mace to taste. Mode. —Boil the crumb of the roll in milk for 5 minutes; strain, and put it into a mortar; add the cheese, which should be finely scraped, the butter, the yolks of the eggs, and seasoning, and pound these ingredients well together. Whisk the whites of the eggs, mix them with the paste, and put it into small pans or saucers, which sho
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RAMAKINS PASTRY, to serve with the Cheese Course.
RAMAKINS PASTRY, to serve with the Cheese Course.
Ingredients. —Any pieces of very good light puff-paste, Cheshire, Parmesan, or Stilton cheese. Mode. —The remains or odd pieces of paste left from large tarts, &c., answer for making these little dishes. Gather up the pieces of paste, roll it out evenly, and sprinkle it with grated cheese of a nice flavour. Fold the paste in three, roll it out again, and sprinkle more cheese over; fold the paste, roll it out, and with a paste-cutter shape it in any way that may be desired. Bake the ramak
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RASPBERRY CREAM.
RASPBERRY CREAM.
Ingredients. —¾ pint of milk, ¾ pint of cream, 1½ oz. of isinglass, raspberry jelly, sugar to taste, 2 tablespoonfuls of brandy. Mode. —Boil the milk, cream, and isinglass together for ¼ hour, or until the latter is melted, and strain it through a hair sieve into a basin. Let it cool a little; then add to it sufficient raspberry jelly, which, when melted, would make 1/3 pint, and stir well till the ingredients are thoroughly mixed. If not sufficiently sweet, add a little pounded sugar with the b
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RASPBERRY JAM.
RASPBERRY JAM.
Ingredients. —To every lb. of raspberries allow 1 lb. of sugar, ¼ pint of red-currant juice. Mode. —Let the fruit for this preserve be gathered in fine weather, and used as soon after it is picked as possible. Take off the stalks, put the raspberries into a preserving-pan, break them well with a wooden spoon, and let them boil for ¼ hour, keeping them well stirred. Then add the currant-juice and sugar, and boil again for ½ hour. Skim the jam well after the sugar is added, or the preserve will no
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RASPBERRY JELLY.
RASPBERRY JELLY.
Ingredients. —To each pint of juice allow ¾ lb. of loaf sugar. Mode. —Let the raspberries be freshly gathered, quite ripe, and picked from the stalks; put them into a large jar, after breaking the fruit a little with a wooden spoon, and place this jar, covered, in a saucepan of boiling water. When the juice is well drawn, which will be in from ¾ to 1 hour, strain the fruit through a fine hair sieve or cloth; measure the juice, and to every pint allow the above proportion of loaf sugar. Put the j
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RASPBERRY VINEGAR.
RASPBERRY VINEGAR.
Ingredients. —To every 3 pints of the best vinegar allow 4½ pints of freshly-gathered raspberries; to each pint of liquor allow 1 lb. of pounded loaf sugar, 1 wineglassful of brandy. Mode. —Let the raspberries be freshly gathered, pick them from the stalks, and put 1½ pint of them into a stone jar; pour 3 pints of the best vinegar over them, and let them remain for 24 hours; then strain the liquor over another 1½ pint of fresh raspberries. Let them remain another 24 hours, and the following day
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RATAFIAS.
RATAFIAS.
Ingredients. —½ lb. of sweet almonds, ¼ lb. of bitter ones, ¾ lb. of sifted loaf sugar, the white of 4 eggs. Mode. —Blanch, skin, and dry the almonds, and pound them in a mortar with the white of an egg; stir in the sugar, and gradually add the remaining whites of eggs, taking care that they are very thoroughly whisked. Drop the mixture, through a small biscuit syringe, on to cartridge-paper, and bake the cakes from 10 to 12 minutes in rather a quick oven. A very small quantity should be dropped
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RAVIGOTTE, a French Salad Sauce (Mons. Ude’s Recipe).
RAVIGOTTE, a French Salad Sauce (Mons. Ude’s Recipe).
Ingredients. —1 teaspoonful of mushroom ketchup, 1 teaspoonful of cavice, 1 teaspoonful of Chili vinegar, 1 teaspoonful of Reading sauce, a piece of butter the size of an egg, 3 tablespoonfuls of thick Béchamel, 1 tablespoonful of minced parsley, 3 tablespoonfuls of cream; salt and pepper to taste. Mode. —Scald the parsley, mince the leaves very fine, and add to it all the other ingredients; after mixing the whole together thoroughly, the sauce will be ready for use. Average cost , for this quan
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REMOULADE, or French Salad-Dressing.
REMOULADE, or French Salad-Dressing.
Ingredients. —4 eggs, ½ tablespoonful of made mustard, salt and cayenne to taste, 3 tablespoonfuls of olive-oil, 1 tablespoonful of tarragon or plain vinegar. Mode. —Boil 3 eggs quite hard for about ¼ hour, put them into cold water, and let them remain in it for a few minutes; strip off the shells, put the yolks in a mortar, and pound them very smoothly; add to them, very gradually, the mustard, seasoning, and vinegar, keeping all well stirred and rubbed down with the back of a wooden spoon. Put
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RHUBARB JAM.
RHUBARB JAM.
Ingredients. —To every lb. of rhubarb allow 1 lb. of loaf sugar, the rind of ½ lemon. Mode. —Wipe the rhubarb perfectly dry, take off the string or peel, and weigh it; put it into a preserving-pan, with sugar in the above proportion; mince the lemon-rind very finely, add it to the other ingredients, and place the preserving-pan by the side of the fire; keep stirring to prevent the rhubarb from burning, and when the sugar is well dissolved, put the pan more over the fire, and let the jam boil unt
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RHUBARB AND ORANGE JAM, to resemble Scotch Marmalade.
RHUBARB AND ORANGE JAM, to resemble Scotch Marmalade.
Ingredients. —1 quart of finely-cut rhubarb, 6 oranges, 1½ lb. of loaf sugar. Mode. —Peel the oranges; remove as much of the white pith as possible, divide them, and take out the pips; slice the pulp into a preserving-pan, add the rind of half the oranges cut into thin strips, and the loaf sugar, which should be broken small. Peel the rhubarb, cut it into thin pieces, put it to the oranges, and stir altogether over a gentle fire until the jam is done. Remove all the scum as it rises, put the pre
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RHUBARB PUDDING, Boiled.
RHUBARB PUDDING, Boiled.
Ingredients. —4 or 5 sticks of fine rhubarb, ¼ lb. of moist sugar, ¾ lb. of suet-crust. Mode. —Make a suet-crust with ¾ lb. of flour, and line a buttered basin with it. Wash and wipe the rhubarb, and, if old, string it—that is so say, pare off the outside skin. Cut it into inch lengths, fill the basin with it, put in the sugar, and cover with crust. Pinch the edges of the pudding together, tie over it a floured cloth, put it into boiling water, and boil from 2 to 2½ hours. Turn it out of the bas
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RHUBARB TART.
RHUBARB TART.
Ingredients. —½ lb. of puff-paste, about 5 sticks of large rhubarb, ¼ lb. of moist sugar. Mode. —Make a puff-crust; line the edges of a deep pie-dish with it, and wash, wipe, and cut the rhubarb into pieces about 1 inch long. Should it be old and tough, string it—that is to say, pare off the outside skin. Pile the fruit high in the dish, as it shrinks very much in the cooking; put in the sugar, cover with crust, ornament the edges, and bake the tart in a well-heated oven from ½ to ¾ hour. If wan
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RHUBARB WINE.
RHUBARB WINE.
Ingredients. —To every 5 lbs. of rhubarb pulp allow 1 gallon of cold spring water; to every gallon of liquor allow 3 lbs. of loaf sugar, ½ oz. of isinglass, the rind of 1 lemon. Mode. —Gather the rhubarb about the middle of May; wipe it with a wet cloth, and, with a mallet, bruise it in a large wooden tub or other convenient means. When reduced to a pulp, weigh it, and to every 5 lbs. add 1 gallon of cold spring water; let these remain for 3 days, stirring 3 or 4 times a day; and on the fourth d
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RICE BISCUITS, or Cakes.
RICE BISCUITS, or Cakes.
Ingredients. —To every ½ lb. of rice-flour, allow ¼ lb. of pounded lump sugar, ¼ lb. of butter, 2 eggs. Mode. —Beat the butter to a cream, stir in the rice-flour and pounded sugar, and moisten the whole with the eggs, which should be previously well beaten. Roll out the paste, shape it with a round paste-cutter into small cakes, and bake them from 12 to 18 minutes in a very slow oven. Time. —12 to 18 minutes. Average cost , 9 d. Sufficient to make about 18 cakes. Seasonable at any time....
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RICE BLANCMANGE.
RICE BLANCMANGE.
Ingredients. —¼ lb. of ground rice, 3 oz. of loaf sugar, 1 oz. of fresh butter, 1 quart of milk, flavouring of lemon-peel, essence of almonds or vanilla, or laurel-leaves. Mode. —Mix the rice to a smooth batter with about ½ pint of the milk, and the remainder put into a saucepan, with the sugar, butter, and whichever of the above flavourings may be preferred; bring the milk to the boiling-point, quickly stir in the rice, and let it boil for about 10 minutes, or until it comes easily away from th
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RICE BREAD.
RICE BREAD.
Ingredients. —To every lb. of rice allow 4 lbs. of wheat flour, nearly 3 tablespoonfuls of yeast, ¼ oz. of salt. Mode. —Boil the rice in water until it is quite tender; pour off the water, and put the rice, before it is cold, to the flour. Mix these well together with the yeast, salt, and sufficient warm water to make the whole into a smooth dough; let it rise by the side of the fire, then form it into loaves, and bake them from 1½ to 2 hours, according to their size. If the rice is boiled in mi
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RICE, Buttered.
RICE, Buttered.
Ingredients. —¼ lb. of rice, 1½ pint of milk, 2 oz. of butter, sugar to taste, grated nutmeg or pounded cinnamon. Mode. —Wash and pick the rice, drain, and put it into a saucepan with the milk; let it swell gradually, and, when tender, pour off the milk; stir in the butter, sugar, and nutmeg or cinnamon, and, when the butter is thoroughly melted, and the whole is quite hot, serve. After the milk is poured off, be particular that the rice does not burn: to prevent this, do not cease stirring it.
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RICE CAKE.
RICE CAKE.
Ingredients. —½ lb. of ground rice, ½ lb. of flour, ½ lb. of loaf sugar, 9 eggs, 20 drops of essence of lemon, or the rind of one lemon, ¼ lb. of butter. Mode. —Separate the whites from the yolks of the eggs; whisk them both well, and add to the latter the butter beaten to a cream. Stir in the flour, rice, and lemon (if the rind is used it must be very finely minced), and beat the mixture well; then add the whites of the eggs, beat the cake again for some time, put it into a buttered mould or ti
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RICE, SAVOURY CASSEROLE OF; or Rice Border, for Ragoûts, Fricassées, &c. (An Entrée.)
RICE, SAVOURY CASSEROLE OF; or Rice Border, for Ragoûts, Fricassées, &c. (An Entrée.)
Ingredients. —1½ lb. of rice, 3 pints of weak stock or broth, 2 slices of fat ham, 1 teaspoonful of salt. Mode. —A casserole of rice, when made in a mould, is not such a difficult operation as when it is moulded by the hand. It is an elegant and inexpensive entrée, as the remains of cold fish, flesh, or fowl, may be served as ragoûts, fricassées, &c., inclosed in the casserole. It requires great nicety in its preparation, the principal thing to attend to being the boiling of the rice, as
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RICE, SWEET CASSEROLE OF (an Entremets).
RICE, SWEET CASSEROLE OF (an Entremets).
Ingredients. —1½ lb. of rice, 3 pints of milk, sugar to taste, flavouring of bitter almonds, 3 oz. of butter, the yolks of 3 eggs. Mode. —This is made in precisely the same manner as a savoury casserole, only substituting the milk and sugar for the stock and salt. Put the milk into a stewpan, with sufficient essence of bitter almonds to flavour it well; then add the rice, which should be washed, picked, and drained, and let it swell gradually in the milk over a slow fire. When it is tender, stir
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RICE CROQUETTES.
RICE CROQUETTES.
Ingredients. —½ lb. of rice, 1 quart of milk, 6 oz. of pounded sugar, flavouring of vanilla, lemon-peel, or bitter almonds, egg and bread-crumbs, hot lard. Mode. —Put the rice, milk, and sugar into a saucepan, and let the former gradually swell over a gentle fire until all the milk is dried up; and just before the rice is done, stir in a few drops of essence of any of the above flavourings. Let the rice get cold; then form it into small round balls, dip them into yolk of egg, sprinkle them with
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RICE FRITTERS.
RICE FRITTERS.
Ingredients. —6 oz. of rice, 1 quart of milk, 3 oz. of sugar, 1 oz. of fresh butter, 6 oz. of orange marmalade, 4 eggs. Mode. —Swell the rice in the milk, with the sugar and butter, over a slow fire until it is perfectly tender, which will be in about ¾ hour. When the rice is done, strain away the milk, should there be any left, and mix with it the marmalade and well-beaten eggs; stir the whole over the fire until the eggs are set; then spread the mixture on a dish to the thickness of about ½ in
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RICE-MILK.
RICE-MILK.
Ingredients. —3 tablespoonfuls of rice, 1 quart of milk, sugar to taste; when liked, a little grated nutmeg. Mode. —Well wash the rice, put it into a saucepan with the milk, and simmer gently until the rice is tender, stirring it from time to time to prevent the milk from burning; sweeten it, add a little grated nutmeg, and serve. This dish is also very suitable and wholesome for children; it may be flavoured with a little lemon-peel, and a little finely-minced suet may be boiled with it, which
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RICE PUDDING, Baked.
RICE PUDDING, Baked.
Ingredients. —1 small teacupful of rice, 4 eggs, 1 pint of milk, 2 oz. of fresh butter, 2 oz. of beef marrow, ¼ lb. of currants, 2 tablespoonfuls of brandy, nutmeg, ¼ lb. of sugar, the rind of ½ lemon. Mode. —Put the lemon-rind and milk into a stewpan, and let it infuse till the milk is well flavoured with the lemon; in the mean time, boil the rice until tender in water, with a very small quantity of salt, and, when done, let it be thoroughly drained. Beat the eggs, stir to them the milk, which
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RICE PUDDING, Baked (Plain and Economical; a nice Pudding for Children).
RICE PUDDING, Baked (Plain and Economical; a nice Pudding for Children).
Ingredients. —1 teacupful of rice, 2 tablespoonfuls of moist sugar, 1 quart of milk, ½ oz. of butter or two small tablespoonfuls of chopped suet, ½ teaspoonful of grated nutmeg. Mode. —Wash the rice, put it into a pie-dish with the sugar, pour in the milk, and stir these ingredients well together; then add the butter cut up into very small pieces, or, instead of this, the above proportion of finely-minced suet; grate a little nutmeg over the top, and bake the pudding, in a moderate oven, from 1½
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RICE PUDDING, Plain Boiled.
RICE PUDDING, Plain Boiled.
Ingredients. —½ lb. of rice. Mode. —Wash the rice, tie it in a pudding-cloth, allowing room for the rice to swell, and put it into a saucepan of cold water; boil it gently for two hours, and if, after a time, the cloth seems tied too loosely, take the rice up and tighten the cloth. Serve with sweet melted butter, or cold butter and sugar, or stewed fruit, jam, or marmalade, any of which accompaniments are suitable for plain boiled rice. Time. —2 hours after the water boils. Average cost , 2 d. S
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RICE PUDDING, Boiled.
RICE PUDDING, Boiled.
Ingredients. —¼ lb. of rice, 1½ pint of new milk, 2 oz. of butter, 4 eggs, ½ saltspoonful of salt, 4 large tablespoonfuls of moist sugar, flavouring to taste. Mode. —Stew the rice very gently in the above proportion of new milk, and, when it is tender, pour it into a basin; stir in the butter, and let it stand to cool; then beat the eggs, add these to the rice with the sugar, salt, and any flavouring that may be approved, such as nutmeg, powdered cinnamon, grated lemon-peel, essence of bitter-al
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RICE PUDDING, Boiled (with Dried or Fresh Fruit; a nice Dish for the Nursery).
RICE PUDDING, Boiled (with Dried or Fresh Fruit; a nice Dish for the Nursery).
Ingredients. —½ lb. of rice, 1 pint of any kind of fresh fruit that may be preferred, or ½ lb of raisins or currants. Mode. —Wash the rice, tie it in a cloth, allowing room for it to swell, and put it into a saucepan of cold water; let it boil for an hour, then take it up, untie the cloth, stir in the fruit, and tie it up again tolerably tight, and put it into the water for the remainder of the time. Boil for another hour, or rather longer, and serve with sweet sauce if made with dried fruit, an
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RICE PUDDING, French, or Gâteau de Riz.
RICE PUDDING, French, or Gâteau de Riz.
Ingredients. —To every ¼ lb. of rice allow 1 quart of milk, the rind of 1 lemon, ½ teaspoonful of salt, sugar to taste, 4 oz. of butter, 6 eggs, bread-crumbs. Mode. —Put the milk into a stewpan with the lemon-rind, and let it infuse for ½ hour, or until the former is well flavoured; then take out the peel, have ready the rice washed, picked, and drained; put it into the milk, and let it gradually swell over a very slow fire. Stir in the butter, salt, and sugar, and, when properly sweetened, add
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RICE PUDDING, Baked or Boiled Ground.
RICE PUDDING, Baked or Boiled Ground.
Ingredients. —2 pints of milk, 6 tablespoonfuls of ground rice, sugar to taste, 4 eggs, flavouring of lemon-rind, nutmeg, bitter-almonds or bay-leaf. Mode. —Put 1½ pint of the milk into a stewpan with any of the above flavourings, and bring it to the boiling point, and, with the other ½ pint of milk, mix the ground rice to a smooth batter; strain the boiling milk to this, and stir over the fire until the mixture is tolerably thick; then pour it into a basin, leave it uncovered, and when nearly o
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RICE PUDDING, Iced.
RICE PUDDING, Iced.
Ingredients. —6 oz. of rice, 1 quart of milk, ½ lb. of sugar, the yolks of 6 eggs, 1 small teaspoonful of essence of vanilla. Mode. —Put the rice into a stewpan, with the milk and sugar, and let these simmer over a gentle fire until the rice is sufficiently soft to break up into a smooth mass, and should the milk dry away too much, a little more may be added. Stir the rice occasionally, to prevent its burning, then beat it to a smooth mixture; add the yolks of the eggs, which should be well whis
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RICE PUDDINGS, Miniature.
RICE PUDDINGS, Miniature.
Ingredients. —¼ lb. of rice, 1½ pint of milk, 2 oz. of fresh butter, 4 eggs, sugar to taste, flavouring of lemon-peel, bitter almonds, or vanilla; a few strips of candied peel. Mode. —Let the rice swell in 1 pint of the milk over a slow fire, putting with it a strip of lemon-peel; stir to it the butter and the other ½ pint of milk, and let the mixture cool. Then add the well-beaten eggs, and a few drops of essence of almonds or essence of vanilla, whichever may be preferred; butter well some sma
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RICE SNOWBALLS (A Pretty Dish for Juvenile Suppers).
RICE SNOWBALLS (A Pretty Dish for Juvenile Suppers).
Ingredients. —6 oz. of rice, 1 quart of milk, flavouring of essence of almonds, sugar to taste, 1 pint of custard. Mode. —Boil the rice in the milk, with sugar and a flavouring of essence of almonds, until the former is tender, adding, if necessary, a little more milk, should it dry away too much. When the rice is quite soft, put it into teacups, or small round jars, and let it remain until cold; then turn the rice out on a deep glass dish, pour over a custard, and on the top of each ball place
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RICE SOUFFLÉ.
RICE SOUFFLÉ.
Ingredients. —3 tablespoonfuls of ground rice, 1 pint of milk, 5 eggs, pounded sugar to taste, flavouring of lemon-rind, vanilla, coffee, chocolate, or anything that may be preferred, a piece of butter the size of a walnut. Mode. —Mix the ground rice with 6 tablespoonfuls of the milk quite smoothly, and put it into a saucepan with the remainder of the milk and butter, and keep stirring it over the fire for about ¼ hour, or until the mixture thickens. Separate the yolks from the whites of the egg
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RICE SOUP.
RICE SOUP.
Ingredients. —4 oz. of Patna rice, salt, cayenne, and mace, 2 quarts of white stock. Mode. —Throw the rice into boiling water, and let it boil until tender; then pour it into a sieve, and allow it to drain well. Now add it to the stock boiling, and allow it to simmer a few minutes; season to taste. Serve quickly. Time. —1½ hour. Average cost , 1 s. 3 d. per quart. Sufficient for 8 persons. Seasonable all the year....
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RICE SOUP.
RICE SOUP.
Ingredients. —6 oz. of rice, the yolks of 4 eggs, ½ a pint of cream, rather more than two quarts of stock. Mode. —Boil the rice in the stock, and rub half of it through a tammy; put the stock in the stewpan, add all the rice, and simmer gently for 5 minutes. Beat the yolks of the eggs, mix them with the cream (previously boiled), and strain through a hair sieve; take the soup off the fire, add the eggs and cream, stirring frequently. Heat it gradually, stirring all the time; but do not let it bo
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RICE for Curries, &c., Boiled.
RICE for Curries, &c., Boiled.
Ingredients. —¾ lb. of rice, water, salt. Mode. —Pick, wash, and soak the rice in plenty of cold water; then have ready a saucepan of boiling water, drop the rice into it, and keep it boiling quickly, with the lid uncovered, until it is tender, but not soft. Take it up, drain it, and put it on a dish before the fire to dry; do not handle it much with a spoon, but shake it about a little with two forks, that it may all be equally dried, and strew over it a little salt. It is now ready to serve, a
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RICE, To Boil, for Curries, &c. (Soyer’s Recipe.)
RICE, To Boil, for Curries, &c. (Soyer’s Recipe.)
Ingredients. —1 lb. of the best Carolina rice, 2 quarts of water, 1½ oz. of butter, a little salt. Mode. —Wash the rice well in two waters; make 2 quarts of water boiling, and throw the rice into it; boil it until three-parts done, then drain it on a sieve. Butter the bottom and sides of a stewpan, put in the rice, place the lid on tightly, and set it by the side of the fire, until the rice is perfectly tender, occasionally shaking the pan to prevent its sticking. Prepared thus, every grain shou
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ROASTING, Memoranda in.
ROASTING, Memoranda in.
The management of the fire is a point of primary importance in roasting. A radiant fire throughout the operation is absolutely necessary to insure a good result. When the article to be dressed is thin and delicate, the fire may be small; but when the joint is large the fire must fill the grate. Meat must never be put down before a hollow or exhausted fire, which may soon want recruiting; on the other hand, if the heat of the fire become too fierce, the meat must be removed to a considerable dist
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ROLLS, Excellent.
ROLLS, Excellent.
Ingredients. —To every lb. of flour allow 1 oz. of butter, ¼ pint of milk, a large teaspoonful of yeast, a little salt. Mode. —Warm the butter in the milk, add to it the yeast and salt, and mix these ingredients well together. Put the flour into a pan, stir in the above ingredients, and let the dough rise, covered in a warm place. Knead it well, make it into rolls, let them rise again for a few minutes, and bake in a quick oven. Richer rolls may be made by adding 1 or 2 eggs and a larger proport
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ROLLS, Hot.
ROLLS, Hot.
This dish, although very unwholesome and indigestible, is nevertheless a great favourite, and eaten by many persons. As soon as the rolls come from the baker’s, they should be put into the oven, which, in the early part of the morning, is sure not to be very hot; and the rolls must not be buttered until wanted. When they are quite hot, divide them lengthwise into three; put some thin flakes of good butter between the slices, press the rolls together, and put them in the oven for a minute or two,
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ROLLS, Fluted.
ROLLS, Fluted.
Ingredients. —Puff-paste, the white of an egg, sifted sugar, jelly or preserve. Mode. —Make some good puff-paste (trimmings answer very well for little dishes of this sort); roll it out to the thickness of ¼ inch, and with a round fluted paste-cutter stamp out as many round pieces as may be required; brush over the upper side with the white of an egg; roll up the pieces, pressing the paste lightly together where it joins; place the rolls on a baking-sheet, and bake for about ¼ hour. A few minute
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ROUX, Brown, a French Thickening for Gravies and Sauces.
ROUX, Brown, a French Thickening for Gravies and Sauces.
Ingredients. —6 oz. of butter, 9 oz. of flour. Mode. —Melt the butter in a stewpan over a slow fire, and dredge in, very gradually, the flour; stir it till of a light-brown colour—to obtain this do it very slowly, otherwise the flour will burn and impart a bitter taste to the sauce it is mixed with. Pour it in a jar, and keep it for use: it will remain good some time. Time. —About ½ hour. Average cost , 7 d....
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ROUX, White, for thickening White Sauces.
ROUX, White, for thickening White Sauces.
Allow the same proportions of butter and flour as in the preceding recipe, and proceed in the same manner as for brown roux, but do not keep it on the fire too long, and take care not to let it colour. This is used for thickening white sauce. Pour it into a jar to use when wanted. Time. —¼ hour. Average cost , 7 d. Sufficient. —A dessertspoonful will thicken a pint of gravy. Note. —Besides the above, sauces may be thickened with potato flour, ground rice, baked flour, arrowroot, &c.: the
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RUMP-STEAK, Fried.
RUMP-STEAK, Fried.
Ingredients. —Steaks, butter or clarified dripping. Mode. —Although broiling is a far superior method of cooking steaks to frying them, yet, when the cook is not very expert, the latter mode may be adopted; and, when properly done, the dish may really look very inviting, and the flavour be good. The steaks should be cut rather thinner than for broiling, and with a small quantity of fat to each. Put some butter or clarified dripping into a frying-pan; let it get quite hot, then lay in the steaks.
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RUMP-STEAK AND KIDNEY PUDDING.
RUMP-STEAK AND KIDNEY PUDDING.
Ingredients. —2 lbs. of rump-steak, 2 kidneys, seasoning to taste of salt and black pepper, suet crust made with milk ( see Pastry ), in the proportion of 6 oz. of suet to each 1 lb. of flour. Mode. —Procure some tender rump-steak (that which has been hung a little time), and divide it into pieces about an inch square, and cut each kidney into 8 pieces. Line the dish with crust made with suet and flour in the above proportion, leaving a small piece of crust to overlap the edge. Then cover the bo
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RUMP-STEAK AND OYSTER SAUCE.
RUMP-STEAK AND OYSTER SAUCE.
Ingredients. —3 dozen oysters, ingredients for oyster sauce, 2 lb. of rump-steak, seasoning to taste of pepper and salt. Mode. —Make the oyster sauce, and when that is ready, put it by the side of the fire, but do not let it keep boiling. Have the steaks cut of an equal thickness, broil them over a very clear fire, turning them often, that the gravy may not escape. In about 8 minutes they will be done, when put them on a very hot dish; smother with the oyster sauce, and the remainder send to tab
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RUMP-STEAK or BEEF-STEAK, Broiled.
RUMP-STEAK or BEEF-STEAK, Broiled.
Ingredients. —Steaks, a piece of butter the size of a walnut, salt to taste, 1 tablespoonful of good mushroom ketchup or Harvey’s sauce. Mode. —As the success of a good broil so much depends on the state of the fire, see that it is bright and clear, and perfectly free from smoke, and do not add any fresh fuel just before you require to use the gridiron. Sprinkle a little salt over the fire, put on the gridiron for a few minutes, to get thoroughly hot through; rub it with a piece of fresh suet, t
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RUMP-STEAK PIE.
RUMP-STEAK PIE.
Ingredients. —3 lbs. of rump-steak, seasoning to taste of salt, cayenne, and black pepper, crust, water, the yolk of an egg. Mode. —Have the steaks cut from a rump that has hung a few days, that they may be tender, and be particular that every portion is perfectly sweet. Cut the steaks into pieces about 3 inches long and 2 wide, allowing a small piece of fat to each piece of lean, and arrange the meat in layers in a pie-dish. Between each layer sprinkle a seasoning of salt, pepper, and, when lik
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RUMP-STEAK PUDDING, Baked.
RUMP-STEAK PUDDING, Baked.
Ingredients. —6 oz. of flour, 2 eggs, not quite 1 pint of milk, salt to taste, 1½ lb. of rump-steaks, 1 kidney, pepper and salt. Mode. —Cut the steaks into nice square pieces, with a small quantity of fat, and the kidney divide into small pieces. Make a batter of flour, eggs, and milk in the above proportion; lay a little of it at the bottom of a pie-dish; then put in the steaks and kidney, which should be well seasoned with pepper and salt, and pour over the remainder of the batter, and bake fo
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RUMP-STEAK, Rolled, Roasted, and Stuffed.
RUMP-STEAK, Rolled, Roasted, and Stuffed.
Ingredients. —2 lbs. of rump-steak, forcemeat, pepper and salt to taste, clarified butter. Mode. —Have the steaks cut rather thick from a well-hung rump of beef, and sprinkle over them a seasoning of pepper and salt. Make a forcemeat; spread it over half of the steak; roll it up, bind and skewer it firmly, that the forcemeat may not escape, and roast it before a nice clear fire for about 1½ hour, or rather longer, should the roll be very large and thick. Keep it constantly basted with butter, an
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RUMP-STEAK WITH FRIED POTATOES, or BIFTEK AUX POMMES-DE-TERRE (à la Mode Française).
RUMP-STEAK WITH FRIED POTATOES, or BIFTEK AUX POMMES-DE-TERRE (à la Mode Française).
Ingredients. —2 lb. of steak, 8 potatoes, ¼ lb. of butter, salt and pepper to taste, 1 teaspoonful of minced herbs. Mode. —Put the butter into a frying or sauté pan, set it over the fire, and let it get very hot; peel, and cut the potatoes into long thin slices; put them into the hot butter, and fry them till of a nice brown colour. Now broil the steaks over a bright clear fire, turning them frequently, that every part may be equally done: as they should not be thick, 5 minutes will broil them.
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RUMP- or BEEF-STEAK, Stewed (an Entrée).
RUMP- or BEEF-STEAK, Stewed (an Entrée).
Ingredients. —About 2 lbs. of beef or rump steak, 3 onions, 2 turnips, 3 carrots, 2 or 3 oz. of butter, ½ pint of water, 1 teaspoonful of salt, ½ do. of pepper, 1 tablespoonful of ketchup, 1 tablespoonful of flour. Mode. —Have the steaks cut tolerably thick and rather lean; divide them into convenient-sized pieces, and fry them in the butter a nice brown on both sides. Cleanse and pare the vegetables, cut the onions and carrots into thin slices, and the turnips into dice, and fry these in the sa
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RUSKS, to make (Suffolk Recipe).
RUSKS, to make (Suffolk Recipe).
Ingredients. —To every lb. of flour allow 2 oz. of butter, ¼ pint of milk, 2 oz. of loaf sugar, 3 eggs, 1 tablespoonful of yeast. Mode. —Put the milk and butter into a saucepan, and keep shaking it round until the latter is melted. Put the flour into a basin with the sugar, mix these well together, and beat the eggs. Stir them with the yeast to the milk and butter, and with this liquid work the flour into a smooth dough. Cover a cloth over the basin, and leave the dough to rise by the side of th
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RUSKS, Italian.
RUSKS, Italian.
A stale Savoy or lemon cake may be converted into very good rusks in the following manner. Cut the cake into slices, divide each slice in two; put them on a baking-sheet, in a slow oven, and when they are of a nice brown and quite hard, they are done. They should be kept in a closed tin canister in a dry place, to preserve their crispness....
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SAGE-AND-ONION STUFFING, for Geese, Ducks, and Pork.
SAGE-AND-ONION STUFFING, for Geese, Ducks, and Pork.
Ingredients. —4 large onions, 10 sage-leaves, ¼ lb. of bread-crumbs, 1½ oz. of butter, salt and pepper to taste, 1 egg. Mode. —Peel the onions, put them into boiling water, let them simmer for 5 minutes or rather longer, and just before they are taken out, put in the sage-leaves for a minute or two to take off their rawness. Chop both these very fine, add the bread, seasoning, and butter, and work the whole together with the yolk of an egg, when the stuffing will be ready for use. It should be r
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SAGO PUDDING.
SAGO PUDDING.
Ingredients. —1½ pint of milk, 3 tablespoonfuls of sago, the rind of ½ lemon, 3 oz. of sugar, 4 eggs, 1½ oz. of butter, grated nutmeg, puff-paste. Mode. —Put the milk and lemon-rind into a stewpan, place it by the side of the fire, and let it remain until the milk is well flavoured with the lemon; then strain it, mix with it the sago and sugar, and simmer gently for about 15 minutes. Let the mixture cool a little, and stir to it the eggs, which should be well beaten, and the butter. Line the edg
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SAGO SAUCE FOR SWEET PUDDINGS.
SAGO SAUCE FOR SWEET PUDDINGS.
Ingredients. —1 tablespoonful of sago, 1/3 pint of water, ¼ pint of port or sherry, the rind and juice of 1 small lemon, sugar to taste; when the flavour is liked, a little pounded cinnamon. Mode. —Wash the sago in two or three waters; then put it into a saucepan, with the water and lemon-peel; let it simmer gently by the side of the fire for 10 minutes, then take out the lemon-peel, add the remaining ingredients, give one boil, and serve. Be particular to strain the lemon-juice before adding it
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SAGO SOUP.
SAGO SOUP.
Ingredients. —5 oz. of sago, 2 quarts of stock. Mode. —Wash the sago in boiling water, add it, by degrees, to the boiling stock, and simmer till the sago is entirely dissolved, and forms a sort of jelly. Time. —Nearly an hour. Average cost , 10 d. per quart. Sufficient for 8 persons. Seasonable all the year. Note. —The yolks of 2 eggs, beaten up with a little cream, previously boiled, and added at the moment of serving, much improves this soup....
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SALAD, Boiled.
SALAD, Boiled.
Ingredients. —2 heads of celery, 1 pint of French beans, lettuce, and endive. Mode. —Boil the celery and beans separately until tender, and cut the celery into pieces about 2 inches long. Put these into a salad-bowl or dish; pour over either of the salad dressings, and garnish the dish with a little lettuce finely chopped, blanched endive, or a few tufts of boiled cauliflower. This composition, if less agreeable than vegetables in their raw state, is more wholesome; for salads, however they may
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SALAD DRESSING (Excellent).
SALAD DRESSING (Excellent).
Ingredients. —1 teaspoonful of mixed mustard, 1 teaspoonful of pounded sugar, 2 tablespoonfuls of salad oil, 4 tablespoonfuls of milk, 2 tablespoonfuls of vinegar, cayenne and salt to taste. Mode. —Put the mixed mustard into a salad-bowl with the sugar, and add the oil drop by drop, carefully stirring and mixing all these ingredients well together. Proceed in this manner with the milk and vinegar, which must be added very gradually , or the sauce will curdle. Put in the seasoning, when the mixtu
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SALAD DRESSING (Excellent).
SALAD DRESSING (Excellent).
Ingredients. —4 eggs, 1 teaspoonful of mixed mustard, ¼ teaspoonful of white pepper, half that quantity of cayenne, salt to taste, 4 tablespoonfuls of cream, vinegar. Mode. —Boil the eggs until hard, which will be in about ¼ hour or 20 minutes; put them into cold water, take off the shells, and pound the yolks in a mortar to a smooth paste. Then add all the other ingredients, except the vinegar, and stir them well until the whole are thoroughly incorporated one with the other. Pour in sufficient
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SALAD DRESSING (Excellent).
SALAD DRESSING (Excellent).
Ingredients. —1 egg, 1 teaspoonful of salad oil, 1 teaspoonful of mixed mustard, ¼ teaspoonful of salt, ½ teaspoonful of pounded sugar, 2 tablespoonfuls of vinegar, 6 tablespoonfuls of cream. Mode. —Prepare and mix the ingredients by the preceding recipe, and be very particular that the whole is well stirred. Note. —In making salads, the vegetables, &c., should never be added to the sauce very long before they are wanted for table; the dressing, however, may always be prepared some hours
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SALAD, French.
SALAD, French.
Ingredients. —Lettuces; a little chopped burnet. To every 4 tablespoonfuls of oil allow 1½ of either Tarragon or plain French vinegar ; 1 saltspoonful of salt, ½ saltspoonful of pepper. Mode. —Wash the lettuces, shake them in a cloth, and cut them into inch lengths. Put the lettuce into a salad-bowl, sprinkle over the chopped burnet, and mix these well together. Put the salt and pepper into the salad-spoon, moisten with the vinegar, disperse this amongst the salad, pour the oil over, and mix the
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SALAD, Fresh Fruit (A Dessert Dish).
SALAD, Fresh Fruit (A Dessert Dish).
Mode. —Fruit salads are made by stripping the fruit from the stalks, piling it on a dish, and sprinkling over it finely pounded sugar. They may be made of strawberries, raspberries, currants, or any of these fruits mixed; peaches also make a very good salad. After the sugar is sprinkled over, about 6 large tablespoonfuls of wine or brandy, or 3 tablespoonfuls of liqueur, should be poured in the middle of the fruit; and, when the flavour is liked, a little pounded cinnamon may be added. In helpin
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SALAD, Red Cabbage.
SALAD, Red Cabbage.
Ingredients. —A small red cabbage, 2 teaspoonfuls of salt, ½ pint of vinegar, 3 teaspoonfuls of oil, a small quantity of cayenne pepper. Mode. —Take off the outside leaves of a fresh red cabbage, and cut the remainder very finely into small thin slices. Mix with the cabbage the above salad ingredients, and let it remain for two days, when it will be fit for use. This salad will keep very well for a few days. The quantity of the ingredients may of course be a little varied, according to taste. Ti
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SALAD, Summer.
SALAD, Summer.
Ingredients. —3 lettuces, 2 handfuls of mustard-and-cress, 10 young radishes, a few slices of cucumber. Mode. —Let the herbs be as fresh as possible for a salad, and, if at all stale or dead-looking, let them lie in water for an hour or two, which will very much refresh them. Wash and carefully pick them over, remove any decayed or worm-eaten leaves, and drain them thoroughly by swinging them gently in a clean cloth. With a silver knife, cut the lettuces into small pieces, and the radishes and c
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SALAD, Winter.
SALAD, Winter.
Ingredients. —Endive, mustard-and-cress, boiled beetroot, 3 or 4 hard-boiled eggs, celery. Mode. —The above ingredients form the principal constituents of a winter salad, and may be converted into a very pretty dish, by nicely contrasting the various colours, and by tastefully garnishing it. Shred the celery into thin pieces, after having carefully washed and cut away all worm-eaten pieces; cleanse the endive and mustard-and-cress free from grit, and arrange these high in the centre of a salad-b
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SALMON (à la Genévése).
SALMON (à la Genévése).
Ingredients. —2 slices of salmon, 2 chopped shalots, a little parsley, a small bunch of herbs, 2 bay-leaves, 2 carrots, pounded mace, pepper and salt to taste, 4 tablespoonfuls of Madeira, ½ pint of white stock, thickening of butter and flour, 1 teaspoonful of essence of anchovies, the juice of 1 lemon, cayenne and salt to taste. Mode. —Rub the bottom of a stewpan over with butter, and put in the shalots, herbs, bay-leaves, carrots, mace, and seasoning; stir them for 10 minutes over a clear fire
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SALMON, Boiled.
SALMON, Boiled.
Ingredients. —6 oz. of salt to each gallon of water,—sufficient water to cover the fish. Mode. —Scale and clean the fish, and be particular that no blood is left inside; lay it in the fish-kettle with sufficient cold water to cover it, adding salt in the above proportion. Bring it quickly to a boil, take off all the scum, and let it simmer gently till the fish is done, which will be when the meat separates easily from the bone. Experience alone can teach the cook to fix the time for boiling fish
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SALMON AND CAPER SAUCE.
SALMON AND CAPER SAUCE.
Ingredients. —2 slices of salmon, ¼ lb. butter, ½ teaspoonful of chopped parsley, 1 shalot; salt, pepper, and grated nutmeg to taste. Mode. —Lay the salmon in a baking-dish, place pieces of butter over it, and add the other ingredients, rubbing a little of the seasoning into the fish; baste it frequently; when done, take it out and drain for a minute or two; lay it in a dish, pour caper sauce over it, and serve. Salmon dressed in this way, with tomato sauce, is very delicious. Time. —About ¾ hou
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SALMON, Collared.
SALMON, Collared.
Ingredients. —A piece of salmon, say 3 lb., a high seasoning of salt, pounded mace, and pepper; water and vinegar, 3 bay-leaves. Mode. —Split the fish; scale, bone, and wash it thoroughly clean; wipe it, and rub in the seasoning inside and out; roll it up, and bind firmly; lay it in a kettle, cover it with vinegar and water (1/3 vinegar, in proportion to the water); add the bay-leaves and a good seasoning of salt and whole pepper, and simmer till done. Do not remove the lid. Serve with melted bu
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SALMON, Crimped.
SALMON, Crimped.
Salmon is frequently dressed in this way at many fashionable tables, but must be very fresh, and cut into slices 2 or 3 inches thick. Lay these in cold salt and water for 1 hour; have ready some boiling water, salted, and well skimmed; put in the fish, and simmer gently for ¼ hour, or rather more; should it be very thick, garnish the same as boiled salmon, and serve with the same sauces. Time. —¼ hour, more or less, according to size. Note. —Never use vinegar with salmon, as it spoils the taste
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SALMON, Curried.
SALMON, Curried.
Ingredients. —Any remains of boiled salmon, ¾ pint of strong or medium stock, 1 onion, 1 tablespoonful of curry-powder, 1 teaspoonful of Harvey’s sauce, 1 teaspoonful of anchovy sauce, 1 oz. of butter, the juice of ½ lemon, cayenne and salt to taste. Mode. —Cut up the onions into small pieces, and fry them of a pale brown in the butter; add all the ingredients but the salmon, and simmer gently till the onion is tender, occasionally stirring the contents; cut the salmon into small square pieces,
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SALMON CUTLETS.
SALMON CUTLETS.
Cut the slices 1 inch thick, and season them with pepper and salt; butter a sheet of white paper, lay each slice on a separate piece, with their ends twisted; broil gently over a clear fire, and serve with anchovy or caper sauce. When higher seasoning is required, add a few chopped herbs and a little spice. Time. —5 to 10 minutes....
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SALMON, Pickled.
SALMON, Pickled.
Ingredients. —Salmon, ½ oz. of whole pepper, ½ oz. of whole allspice, 1 teaspoonful of salt, 2 bay-leaves, equal quantities of vinegar and the liquor in which the fish was boiled. Mode. —After the fish comes from table, lay it in a nice dish with a cover to it, as it should be excluded from the air, and take away the bone; boil the liquor and vinegar with the other ingredients for 10 minutes, and let it stand to get cold; pour it over the salmon, and in 12 hours this will be fit for the table. T
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SALMON, Potted.
SALMON, Potted.
Ingredients. —Salmon, pounded mace, cloves, and pepper to taste; 3 bay-leaves, ¼ lb. butter. Mode. —Skin the salmon, and clean it thoroughly by wiping with a cloth (water would spoil it); cut it into square pieces, which rub with salt; let them remain till thoroughly drained, then lay them in a dish with the other ingredients, and bake. When quite done, drain them from the gravy, press into pots for use, and, when cold, pour over it clarified butter. Time. —½ hour....
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SALMON, to Cure.
SALMON, to Cure.
This process consists in splitting the fish, rubbing it with salt, and then putting it in to pickle in tubs provided for the purpose. Here it is kept for about six weeks, when it is taken out, pressed and packed in casks, with layers of salt....
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SALMON, to Help.
SALMON, to Help.
First run the knife quite down to the bone, along the side of the fish, from a to b , and also from c to d . Then help the thick part lengthwise, that is, in the direction of the lines from a to b ; and the thin part breadthwise, that is, in the direction of the lines from e to f , as shown in the engraving. A slice of the thick part should always be accompanied by a smaller piece of the thin from the belly, where lies the fat of the fish. Note. —Many persons, in carving salmon, make the mistake
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SALSIFY, to Dress.
SALSIFY, to Dress.
Ingredients. —Salsify; to each ½ gallon of water allow 1 heaped tablespoonful of salt, 1 oz. of butter, 2 tablespoonfuls of lemon-juice. Mode. —Scrape the roots gently, so as to strip them only of their outside peel; cut them into pieces about 4 inches long, and, as they are peeled, throw them into water with which has been mixed a little lemon-juice, to prevent their discolouring. Put them into boiling water, with salt, butter, and lemon-juice in the above proportion, and let them boil rapidly
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SANDWICHES, Victoria.
SANDWICHES, Victoria.
Ingredients. —4 eggs; their weight in pounded sugar, butter, and flour; ¼ saltspoonful of salt, a layer of any kind of jam or marmalade. Mode. —Beat the butter to a cream; dredge in the flour and pounded sugar; stir these ingredients well together, and add the eggs, which should be previously thoroughly whisked. When the mixture has been well beaten for about 10 minutes, butter a Yorkshire-pudding tin, pour in the batter, and bake it in a moderate oven for 20 minutes. Let it cool, spread one hal
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SAUCES, General Remarks upon.
SAUCES, General Remarks upon.
The preparation and appearance of sauces and gravies are of the highest consequence, and in nothing does the talent and taste of the cook more display itself. Their special adaptability to the various viands they are to accompany cannot be too much studied, in order that they may harmonize and blend with them as perfectly, so to speak, as does a pianoforte accompaniment with the voice of the singer. The general basis of most gravies and some sauces is the same stock as that used for soups; and,
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SAUCE à L’AURORE, for Trout, Soles, &c.
SAUCE à L’AURORE, for Trout, Soles, &c.
Ingredients. —The spawn of 1 lobster, 1 oz. of butter, ½ pint of Béchamel, the juice of ½ lemon, a high seasoning of salt and cayenne. Mode. —Take the spawn and pound it in a mortar with the butter, until quite smooth, and work it through a hair sieve. Put the Béchamel into a stewpan, add the pounded spawn, the lemon-juice, which must be strained, and a plentiful seasoning of cayenne and salt; let it just simmer, but do not allow it to boil, or the beautiful red colour of the sauce will be spoil
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SAUCE à la MATELOTE, for Fish.
SAUCE à la MATELOTE, for Fish.
Ingredients. —½ pint of Espagnole, 3 onions, 2 tablespoonfuls of mushroom ketchup, ½ glass of port wine, a bunch of sweet herbs, ½ bay-leaf, salt and pepper to taste, 1 clove, 2 berries of allspice, a little liquor in which the fish has been boiled, lemon-juice, and anchovy sauce. Mode. —Slice and fry the onions of a nice brown colour, and put them into a stewpan with the Espagnole, ketchup, wine, and a little liquor in which the fish has been boiled. Add the seasoning, herbs, and spices, and si
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SAUCE ALLEMANDE,or German Sauce.
SAUCE ALLEMANDE,or German Sauce.
Ingredients. —½ pint of sauce tournée, the yolks of 2 eggs. Mode. —Put the sauce into a stewpan, heat it, and stir to it the beaten yolks of 2 eggs, which have been previously strained. Let it just simmer, but not boil, or the eggs will curdle; and after they are added to the sauce, it must be stirred without ceasing. This sauce is a general favourite, and is used for many made dishes. Time. —1 minute to simmer. Average cost , 6 d....
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SAUCE ARISTOCRATIQUE (a Store Sauce).
SAUCE ARISTOCRATIQUE (a Store Sauce).
Ingredients. —Green walnuts. To every pint of juice, 1 lb. of anchovies, 1 drachm of cloves, 1 drachm of mace, 1 drachm of Jamaica ginger bruised, 8 shalots. To every pint of the boiled liquor, ½ pint of vinegar, ¼ pint of port wine, 2 tablespoonfuls of soy. Mode. —Pound the walnuts in a mortar, squeeze out the juice through a strainer, and let it stand to settle. Pour off the clear juice, and to every pint of it, add anchovies, spices, and cloves in the above proportion. Boil all these together
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SAUCE, Benton (to serve with Hot or Cold Roast Beef).
SAUCE, Benton (to serve with Hot or Cold Roast Beef).
Ingredients. —1 tablespoonful of scraped horseradish, 1 teaspoonful of made mustard, 1 teaspoonful of pounded sugar, 4 tablespoonfuls of vinegar. Mode. —Grate or scrape the horseradish very fine, and mix it with the other ingredients, which must be all well blended together; serve in a tureen. With cold meat, this sauce is a very good substitute for pickles. Average cost for this quantity, 2 d....
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SAUCE, Mango Chetney, Bengal Recipe for Making.
SAUCE, Mango Chetney, Bengal Recipe for Making.
Ingredients. —1½ lb. of moist sugar, ¾ lb. of salt, ¼ lb. of garlic, ¼ lb. of onions, ¾ lb. of powdered ginger, ¼ lb. of dried chilies, ¾ lb. of mustard-seed, ¾ lb. of stoned raisins, 2 bottles of best vinegar, 30 large unripe sour apples. Mode. —The sugar must be made into syrup; the garlic, onions, and ginger be finely pounded in a mortar; the mustard-seed be washed in cold vinegar, and dried in the sun; the apples be peeled, cored, and sliced, and boiled in a bottle and a half of the vinegar.
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SAUCE, Bread (to serve with Roast Turkey, Fowl, Game, &c).
SAUCE, Bread (to serve with Roast Turkey, Fowl, Game, &c).
Ingredients. —1 pint of milk, ¾ lb. of the crumb of a stale loaf, 1 onion; pounded mace, cayenne, and salt to taste; 1 oz. of butter. Mode. —Peel and quarter the onion, and simmer it in the milk till perfectly tender. Break the bread, which should be stale, into small pieces, carefully picking out any hard or side pieces; put it in a very clean saucepan, strain the milk over it, cover it up, and let it remain for an hour to soak. Now beat it up with a fork very smoothly, add a seasoning of pound
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SAUCE, Bread (to serve with Roast Turkey, Fowl, Game, &c).
SAUCE, Bread (to serve with Roast Turkey, Fowl, Game, &c).
Ingredients. —Giblets of poultry, ¾ lb. of the crumb of a stale loaf, 1 onion, 12 whole peppers, 1 blade of mace, salt to taste, 2 tablespoonfuls of cream or melted butter, 1 pint of water. Mode. —Put the giblets, with the head, neck, legs, &c., into a stewpan; add the onion, pepper, mace, salt, and rather more than 1 pint of water. Let this simmer for an hour, when strain the liquor over the bread, which should be previously grated or broken into small pieces. Cover up the saucepan, and
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SAUCE, Christopher North’s, for Meat or Game.
SAUCE, Christopher North’s, for Meat or Game.
Ingredients. —1 glass of port wine, 2 tablespoonfuls of Harvey’s sauce, 1 dessertspoonful of mushroom ketchup, ditto of pounded white sugar, 1 tablespoonful of lemon juice, ½ teaspoonful of cayenne pepper, ditto of salt. Mode. —Mix all the ingredients thoroughly together, and beat the sauce gradually, by placing the vessel in which it is made in a saucepan of boiling water. Do not allow it to boil, and serve directly it is ready. This sauce, if bottled immediately, will keep good for a fortnight
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SAUCE, Dutch, for Fish.
SAUCE, Dutch, for Fish.
Ingredients. —½ teaspoonful of flour, 2 oz. of butter, 2 tablespoonfuls of vinegar, 4 tablespoonfuls of water, the yolks of 2 eggs, the juice of ½ lemon; salt to taste. Mode. —Put all the ingredients, except the lemon-juice, into a stewpan; set it over the fire, and keep continually stirring. When it is sufficiently thick, take it off, as it should not boil. If, however, it happens to curdle, strain the sauce through a tammy, add the lemon-juice, and serve. Tarragon vinegar may be used instead o
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SAUCE, Green Dutch, or Hollandaise Verte.
SAUCE, Green Dutch, or Hollandaise Verte.
Ingredients. —6 tablespoonfuls of Béchamel, seasoning to taste of salt and cayenne, a little parsley-green to colour, the juice of ½ a lemon. Mode. —Put the Béchamel into a saucepan with the seasoning, and bring it to a boil. Make a green colouring by pounding some parsley in a mortar, and squeezing all the juice from it. Let this just simmer, when add it to the sauce. A moment before serving, put in the lemon-juice, but not before; for otherwise the sauce would turn yellow, and its appearance b
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SAUCE, Epicurean, for Steaks, Chops, Gravies, or Fish.
SAUCE, Epicurean, for Steaks, Chops, Gravies, or Fish.
Ingredients. —¼ pint of walnut ketchup, ¼ pint of mushroom ditto, 2 tablespoonfuls of Indian soy, 2 tablespoonfuls of port wine; ¼ oz. of white pepper, 2 oz. of shalots, ¼ oz. of cayenne, ¼ oz. of cloves, ¾ pint of vinegar. Mode. —Put the whole of the ingredients into a bottle, and let it remain for a fortnight in a warm place, occasionally shaking up the contents. Strain, and bottle off for use. This sauce will be found an agreeable addition to gravies, hashes, stews, &c. Average cost ,
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SAUCE, Genévése, for Salmon, Trout, &c.
SAUCE, Genévése, for Salmon, Trout, &c.
Ingredients. —1 small carrot, a small faggot of sweet herbs, including parsley, 1 onion, 5 or 6 mushrooms (when obtainable), 1 bay-leaf, 6 cloves, 1 blade of mace, 2 oz. of butter, 1 glass of sherry, 1½ pint of white stock, thickening of butter and flour, the juice of half a lemon. Mode. —Cut up the onion and carrot into small rings, and put them into a stewpan with the herbs, mushrooms, bay-leaf, cloves, and mace; add the butter, and simmer the whole very gently over a slow fire until the onion
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SAUCE, Green, for Green Geese or Ducklings.
SAUCE, Green, for Green Geese or Ducklings.
Ingredients. —¼ pint of sorrel-juice, 1 glass of sherry, ½ pint of green gooseberries, 1 teaspoonful of pounded sugar, 1 oz. of fresh butter. Mode. —Boil the gooseberries in water until they are quite tender; mash them and press them through a sieve; put the pulp into a saucepan with the above ingredients; simmer for 3 or 4 minutes, and serve very hot. Time. —3 or 4 minutes. Note. —We have given this recipe as a sauce for green geese, thinking that some of our readers might sometimes require it;
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SAUCE, Indian Chetney.
SAUCE, Indian Chetney.
Ingredients. —8 oz. of sharp, sour apples, pared and cored; 8 oz. of tomatoes, 8 oz. of salt, 8 oz. of brown sugar, 8 oz. of stoned raisins, 4 oz. of cayenne, 4 oz. of powdered ginger, 2 oz. of garlic, 2 oz. of shalots, 3 quarts of vinegar, 1 quart of lemon juice. Mode. —Chop the apples in small square pieces, and add to them the other ingredients. Mix the whole well together, and put in a well-covered jar. Keep this in a warm place, and stir every day for a month, taking care to put on the lid
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SAUCE, Italian (Brown).
SAUCE, Italian (Brown).
Ingredients. —A few chopped mushrooms and shalots, ½ pint of stock, ½ glass of Madeira, the juice of ½ lemon, ½ teaspoonful of pounded sugar, 1 teaspoonful of chopped parsley. Mode. —Put the stock into a stewpan with the mushrooms, shalots, and Madeira, and stew gently for ¼ hour, then add the remaining ingredients, and let them just boil. When the sauce is done enough, put it in another stewpan, and warm it in a bain marie . The mushrooms should not be chopped long before they are wanted, as th
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SAUCE, Italian (White).
SAUCE, Italian (White).
Ingredients. —½ pint of white stock, 2 tablespoonfuls of chopped mushrooms, 1 dessertspoonful of chopped shalots, 1 slice of ham, minced very fine; ¼ pint of Béchamel; salt to taste, a few drops of garlic vinegar, ½ teaspoonful of pounded sugar, a squeeze of lemon-juice. Mode. —Put the shalots and mushrooms into a stewpan with the stock and ham, and simmer very gently for ½ hour, when add the Béchamel. Let it just boil up, and then strain it through a tammy; season with the above ingredients, an
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SAUCE, Leamington (an Excellent Sauce for Flavouring Gravies, Hashes, Soups, &c.—Author’s Recipe).
SAUCE, Leamington (an Excellent Sauce for Flavouring Gravies, Hashes, Soups, &c.—Author’s Recipe).
Ingredients. —Walnuts. To each quart of walnut-juice allow 3 quarts of vinegar, 1 pint of Indian soy, 1 oz. of cayenne, 2 oz. of shalots, ¾ oz. of garlic, ½ pint of port wine. Mode. —Be very particular in choosing the walnuts as soon as they appear in the market; for they are more easily bruised before they become hard and shelled. Pound them in a mortar to a pulp, strew some salt over them, and let them remain thus for two or three days, occasionally stirring and moving them about. Press out th
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SAUCE, Maître d’Hôtel (Hot), to serve with Calf’s Head, Boiled Eels, and different Fish.
SAUCE, Maître d’Hôtel (Hot), to serve with Calf’s Head, Boiled Eels, and different Fish.
Ingredients. —1 slice of minced ham, a few poultry-trimmings, 2 shalots, 1 clove of garlic, 1 bay-leaf, ¾ pint of water, 2 oz. of butter, 1 dessertspoonful of flour, 1 heaped tablespoonful of chopped parsley; salt, pepper, and cayenne, to taste; the juice of ½ large lemon, ¼ teaspoonful of pounded sugar. Mode. —Put at the bottom of a stewpan the minced ham, and over it the poultry-trimmings (if these are not at hand, veal should be substituted), with the shalots, garlic, and bay-leaf. Pour in th
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SAUCE, Maigre Maître d’Hôtel (Hot.—Made without Meat).
SAUCE, Maigre Maître d’Hôtel (Hot.—Made without Meat).
Ingredients. —½ pint of melted butter, 1 heaped tablespoonful of chopped parsley, salt and pepper to taste, the juice of ½ large lemon; when liked, 2 minced shalots. Mode. —Make ½ pint of melted butter, stir in the above ingredients, and let them just boil; when it is ready to serve. Time. —1 minute to simmer. Average cost , 9 d. per pint....
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SAUCE PIQUANTE, for Cutlets, Roast Meat, &c.
SAUCE PIQUANTE, for Cutlets, Roast Meat, &c.
Ingredients. —2 oz. of butter, 1 small carrot, 6 shalots, 1 small bunch of savoury herbs, including parsley, ½ a bay-leaf, 2 slices of lean ham, 2 cloves, 6 peppercorns, 1 blade of mace, 3 whole allspice, 4 tablespoonfuls of vinegar, ½ pint of stock, 1 small lump of sugar, ¼ saltspoonful of cayenne, salt to taste. Mode. —Put into a stewpan the butter, with the carrots and shalots, both of which must be cut into small slices; add the herbs, bay-leaf, spices, and ham (which must be minced rather f
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SAUCE, a Good, for Various Boiled Puddings.
SAUCE, a Good, for Various Boiled Puddings.
Ingredients. —¼ lb. of butter, ¼ lb. of pounded sugar, a wineglassful of brandy or rum. Mode. —Beat the butter to a cream, until no lumps remain; add the pounded sugar, and brandy or rum; stir once or twice until the whole is thoroughly mixed, and serve. This sauce may either be poured round the pudding or served in a tureen, according to the taste or fancy of the cook or mistress. Average cost , 8 d. for this quantity. Sufficient for a pudding....
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SAUCE, Plum-Pudding.
SAUCE, Plum-Pudding.
Ingredients. —1 wineglassful of brandy, 2 oz. of very fresh butter, 1 glass of Madeira, pounded sugar to taste. Mode. —Put the pounded sugar in a basin, with part of the brandy and the butter; let it stand by the side of the fire until it is warm and the sugar and butter are dissolved; then add the rest of the brandy, with the Madeira. Either pour it over the pudding, or serve in a tureen. This is a very rich and excellent sauce. Average cost , 1 s. 3 d. for this quantity. Sufficient for a puddi
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SAUCE, Quin’s, an Excellent Fish Sauce.
SAUCE, Quin’s, an Excellent Fish Sauce.
Ingredients. —½ pint of walnut pickle, ½ pint of port wine, 1 pint of mushroom ketchup, 1 dozen anchovies, 1 dozen shalots, ¼ pint of soy, ½ teaspoonful of cayenne. Mode. —Put all the ingredients into a saucepan, having previously chopped the shalots and anchovies very small; simmer for 15 minutes, strain, and, when cold, bottle off for use; the corks should be well sealed to exclude the air. Time. —¼ hour. Seasonable at any time....
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SAUCE, Reading.
SAUCE, Reading.
Ingredients. —2½ pints of walnut pickle, 1½ oz. of shalots, 1 quart of spring water, ¾ pint of Indian soy, ½ oz. of bruised ginger, ½ oz. of long pepper, 1 oz. of mustard-seed, 1 anchovy, ½ oz. of cayenne, ¼ oz. of dried sweet bay-leaves. Mode. —Bruise the shalots in a mortar, and put them in a stone jar with the walnut-liquor; place it before the fire, and let it boil until reduced to 2 pints. Then, into another jar, put all the ingredients except the bay-leaves, taking care that they are well
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SAUCE, Robert, for Steaks, &c.
SAUCE, Robert, for Steaks, &c.
Ingredients. —2 oz. of butter, 3 onions, 1 teaspoonful of flour, 4 tablespoonfuls of gravy or stock, salt and pepper to taste, 1 teaspoonful of made mustard, 1 teaspoonful of vinegar, the juice of ½ lemon. Mode. —Put the butter into a stewpan, set it on the fire, and, when browning, throw in the onions, which must be cut into small slices. Fry them brown, but do not burn them; add the flour, shake the onions in it, and give the whole another fry. Put in the gravy and seasoning, and boil it gentl
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SAUCE, Soyer’s, for Plum-Pudding.
SAUCE, Soyer’s, for Plum-Pudding.
Ingredients. —The yolks of 3 eggs, 1 tablespoonful of powdered sugar, 1 gill of milk, a very little grated lemon-rind, 2 small wineglassfuls of brandy. Mode. —Separate the yolks from the whites of 3 eggs, and put the former into a stewpan; add the sugar, milk, and grated lemon-rind, and stir over the fire until the mixture thickens; but do not allow it to boil . Put in the brandy; let the sauce stand by the side of the fire, to get quite hot; keep stirring it, and serve in a boat or tureen separ
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SAUCE, a Good, for Steaks.
SAUCE, a Good, for Steaks.
Ingredients. —1 oz. of whole black pepper, ½ oz. of allspice, 1 oz. of salt, ½ oz. grated horseradish, ½ oz. of pickled shalots, 1 pint of mushroom ketchup or walnut pickle. Mode. —Pound all the ingredients finely in a mortar, and put them into the ketchup or walnut-liquor. Let them stand for a fortnight, when strain off the liquor and bottle for use. Either pour a little of the sauce over the steaks, or mix it in the gravy. Seasonable. —This can be made at any time. Note. —In using a jar of pic
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SAUCE, Sweet, for Puddings.
SAUCE, Sweet, for Puddings.
Ingredients. —½ pint of melted butter made with milk, 3 teaspoonfuls of pounded sugar, flavouring of grated lemon-rind or cinnamon. Mode. —Make ½ pint of melted butter, omitting any salt; stir in the sugar, add a little grated lemon-rind, nutmeg, or powdered cinnamon, and serve. Previously to making the melted butter, the milk can be flavoured with bitter almonds, by infusing about half a dozen of them in it for about ½ hour; the milk should then be strained before it is added to the other ingre
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SAUCE, Sweet, for Venison.
SAUCE, Sweet, for Venison.
Ingredients. —A small jar of red-currant jelly, 1 glass of port wine. Mode. —Put the above ingredients into a stewpan, set them over the fire, and, when melted, pour in a tureen and serve. It should not be allowed to boil. Time. —5 minutes to melt the jelly. Average cost , for this quantity, 1 s....
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SAUCE, Tournée.
SAUCE, Tournée.
Ingredients. —1 pint of white stock, thickening of flour and butter, or white roux, a faggot of savoury herbs, including parsley, 6 chopped mushrooms, 6 green onions. Mode. —Put the stock into a stewpan with the herbs, onions, and mushrooms, and let it simmer very gently for about ½ hour; stir in sufficient thickening to make it of a proper consistency; let it boil for a few minutes, then skim off all the fat, strain and serve. This sauce, with the addition of a little cream, is now frequently c
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SAUCE FOR WILDFOWL.
SAUCE FOR WILDFOWL.
Ingredients. —1 glass of port wine, 1 tablespoonful of Leamington sauce, 1 tablespoonful of mushroom ketchup, 1 tablespoonful of lemon-juice, 1 slice of lemon-peel, 1 large shalot cut in slices, 1 blade of mace, cayenne to taste. Mode. —Put all the ingredients into a stewpan, set it over the fire, and let it simmer for about 5 minutes; then strain and serve the sauce in a tureen. Time. —5 minutes, Average cost , for this quantity, 8 d....
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SAUSAGE-MEAT, Fried.
SAUSAGE-MEAT, Fried.
Ingredients. —To every 1 lb. of lean pork, add ¾ lb. of fat bacon, ½ oz. of salt, 1 saltspoonful of pepper, ¼ teaspoonful of grated nutmeg, 1 teaspoonful of minced parsley. Mode. —Remove from the pork all skin, gristle, and bone, and chop it finely with the bacon; add the remaining ingredients, and carefully mix altogether. Pound it well in a mortar, make it into convenient-sized cakes, flour these, and fry them a nice brown for about 10 minutes. This is a very simple method of making sausage-me
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SAUSAGE-MEAT STUFFING FOR TURKEYS.
SAUSAGE-MEAT STUFFING FOR TURKEYS.
Ingredients. —6 oz. of lean pork, 6 oz. of fat pork, both weighed after being chopped (beef-suet may be substituted for the latter), 2 oz. of bread-crumbs, 1 small tablespoonful of minced sage, 1 blade of pounded mace, salt and pepper to taste, 1 egg. Mode. —Chop the meat and fat very finely, mix with them the other ingredients, taking care that the whole is thoroughly incorporated. Moisten with the egg, and the stuffing will be ready for use. Equal quantities of this stuffing and forcemeat will
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SAUSAGE OR MEAT ROLLS.
SAUSAGE OR MEAT ROLLS.
Ingredients. —1 lb. of puff-paste, sausage-meat, the yolk of 1 egg. Mode. —Make 1 lb. of puff-paste; roll it out to the thickness of about ½ inch, or rather less, and divide it into 8, 10, or 12 squares, according to the size the rolls are intended to be. Place some sausage-meat on one-half of each square, wet the edges of the paste, and fold it over the meat; slightly press the edges together, and trim them neatly with a knife. Brush the rolls over with the yolk of an egg, and bake them in a we
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SAUSAGES, Beef.
SAUSAGES, Beef.
Ingredients. —To every lb. of suet allow 2 lbs. of lean beef, seasoning to taste of salt, pepper, and mixed spices. Mode. —Clear the suet from skin, and chop that and the beef as finely as possible; season with pepper, salt, and spices, and mix the whole well together. Make it into flat cakes, and fry of a nice brown. Many persons pound the meat in a mortar after it is chopped; but this is not necessary when the meat is minced finely. Time. —10 minutes. Average cost , for this quantity, 1 s. 6 d
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SAUSAGES, Fried.
SAUSAGES, Fried.
Ingredients. —Sausages: a small piece of butter. Mode. —Prick the sausages with a fork (this prevents them from bursting), and put them into a frying-pan with a small piece of butter. Keep moving the pan about, and turn the sausages 3 or 4 times. In from 10 to 12 minutes they will be sufficiently cooked, unless they are very large , when a little more time should be allowed for them. Dish them with or without a piece of toast under them, and serve very hot. In some counties, sausages are boiled
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SAUSAGES, Pork (Author’s Oxford Recipe).
SAUSAGES, Pork (Author’s Oxford Recipe).
Ingredients. —1 lb. of pork, fat and lean, without skin or gristle; 1 lb. of lean veal, 1 lb. of beef suet, ½ lb. of bread-crumbs, the rind of ½ lemon, 1 small nutmeg, 6 sage-leaves, 1 teaspoonful of pepper, 2 teaspoonfuls of salt, ½ teaspoonful of savory, ½ teaspoonful of marjoram. Mode. —Chop the pork, veal, and suet finely together, add the bread-crumbs, lemon-peel (which should be well minced), and a small nutmeg grated. Wash and chop the sage-leaves very finely; add these with the remaining
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SAUSAGES, Veal.
SAUSAGES, Veal.
Ingredients. —Equal quantities of fat bacon and lean veal; to every lb. of meat, allow 1 teaspoonful of minced-sage, salt and pepper to taste. Mode. —Chop the meat and bacon finely, and to every lb. allow the above proportion of very finely-minced sage; add a seasoning of pepper and salt, mix the whole well together, make it into flat cakes, and fry a nice brown. Seasonable from March to October....
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SAVOY CAKE.
SAVOY CAKE.
Ingredients. —The weight of 4 eggs in pounded loaf sugar, the weight of 7 in flour, a little grated lemon-rind, or essence of almonds, or orange-flower water. Mode. —Break the 7 eggs, putting the yolks into one basin and the whites into another. Whisk the former, and mix with them the sugar, the grated lemon-rind, or any other flavouring to taste; heat them well together, and add the whites of the eggs, whisked to a froth. Put in the flour by degrees, continuing to beat the mixture for ¼ hour, b
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SEA-BREAM, Baked.
SEA-BREAM, Baked.
Ingredients. —1 bream. Seasoning to taste of salt, pepper, and cayenne; ¼ lb. of butter. Mode. —Well wash the bream, but do not remove the scales, and wipe away all moisture with a nice dry cloth. Season it inside and out with salt, pepper, and cayenne, and lay it in a baking-dish. Place the butter, in small pieces, upon the fish, and bake for rather more than ½ an hour. To stuff this fish before baking, will be found a great improvement. Time. —Rather more than ½ an hour. Seasonable in summer.
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SEA-KALE, Boiled.
SEA-KALE, Boiled.
Ingredients. —To each ½ gallon of water allow one heaped tablespoonful of salt. Mode. —Well wash the kale, cut away any worm-eaten pieces, and tie it into small bunches; put it into boiling water, salted in the above proportion, and let it boil quickly until tender. Take it out, drain, untie the bunches, and serve with plain melted butter or white sauce, a little of which may be poured over the kale. Sea-kale may also be parboiled and stewed in good brown gravy: it will then take about ½ hour al
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SEED BISCUITS.
SEED BISCUITS.
Ingredients. —1 lb. of flour, 1 lb. of sifted sugar, ¼ lb. of butter, ½ oz. of caraway seeds, 3 eggs. Mode. —Beat the butter to a cream; stir in the flour, sugar, and caraway seeds; and when these ingredients are well mixed, add the eggs, which should be well whisked. Roll out the paste, with a round cutter shape out the biscuits, and bake them in a moderate oven from 10 to 15 minutes. The tops of the biscuits may be brushed over with a little milk or the white of an egg, and then a little sugar
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SEED-CAKE, Common.
SEED-CAKE, Common.
Ingredients. —½ quartern of dough, ¼ lb. of good dripping, 6 oz. of moist sugar, ½ oz. of caraway seeds, 1 egg. Mode. —If the dough is sent in from the bakers, put it in a basin covered with a cloth, and set it in a warm place to rise. Then with a wooden spoon beat the dripping to a liquid; add it, with the other ingredients, to the dough, and beat it until everything is very thoroughly mixed. Put it into a buttered tin, and bake the cake for rather more than 2 hours. Time. —Rather more than 2 h
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SEED-CAKE, a Very Good.
SEED-CAKE, a Very Good.
Ingredients. —1 lb. of butter, 6 eggs, ¾ lb. of sifted sugar, pounded mace and grated nutmeg to taste, 1 lb. of flour, ¾ oz. of caraway seeds, 1 wineglassful of brandy. Mode. —Beat the butter to a cream; dredge in the flour; add the sugar, mace, nutmeg, and caraway seeds, and mix these ingredients well together. Whisk the eggs, stir to them the brandy, and beat the cake again for 10 minutes. Put it into a tin lined with buttered paper, and bake it from 1½ to 2 hours. This cake would be equally n
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SEMOLINA PUDDING, Baked.
SEMOLINA PUDDING, Baked.
Ingredients. —3 oz. of semolina, 1½ pint of milk, ¼ lb. of sugar, 12 bitter almonds, 3 oz. of butter, 4 eggs. Mode. —Flavour the milk with the bitter almonds, by infusing them in it by the side of the fire for about ½ hour; then strain it, and mix with it the semolina, sugar, and butter. Stir these ingredients over the fire for a few minutes; then take them off, and gradually mix in the eggs, which should be well beaten. Butter a pie-dish, line the edges with puff-paste, put in the pudding, and
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SEMOLINA SOUP.
SEMOLINA SOUP.
Ingredients. —5 oz. of semolina, 2 quarts of boiling stock. Mode. —Drop the semolina into the boiling stock, and keep stirring, to prevent its burning. Simmer gently for half an hour, and serve. Time. —½ an hour. Average cost , 10 d. per quart, or 4 d. Sufficient for 8 persons. Seasonable all the year....
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SEPTEMBER—BILLS OF FARE.
SEPTEMBER—BILLS OF FARE.
Dinner for 18 Persons. Julienne Soup, removed by Brill & Shrimp Sauce. Red Mullet & Italian Sauce. Vase of Flowers. Fried Eels. Giblet Soup, removed by Salmon and Lobster Sauce. Lamb Cutlets and French Beans. Fillets of Chicken and Truffles. Vase of Flowers. Oysters au Gratin. Sweetbreads and Tomato Sauce. Saddle of Mutton. Veal-and-Ham Pie. Chickens à la Béchamel. Vase of Flowers. Braised Goose. Broiled Ham, garnished with Cauliflowers. Fillet of Veal. Custards. Partridges, remo
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Dinner for 12 persons.
Dinner for 12 persons.
First Course. —Mock-turtle soup; soup à la Jardinière; salmon and lobster sauce; fried whitings; stewed eels. Entrées. —Veal cutlets; scalloped oysters; curried fowl; grilled mushrooms. Second Course. —Haunch of mutton; boiled calf’s head à la Béchamel; braised ham; roast fowls aux Cressons. Third Course. —Leveret; grouse; cabinet pudding, iced pudding; compôte of plums; damson tart; cream; fruit jelly; prawns; lobster salad. Dessert and ices....
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Dinner for 8 persons.
Dinner for 8 persons.
First Course. —Flemish soup; turbot, garnished with fried smelts; red mullet and Italian sauce. Entrées. —Tendrons de veau and truffles; lamb cutlets and sauce piquante. Second Course. —Loin of veal à la Béchamel; roast haunch of venison; braised ham; grouse pie; vegetables. Third Course. —Roast hare; plum tart; whipped cream; punch jelly; compôte of damsons; marrow pudding; dessert....
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Dinner for 6 persons.
Dinner for 6 persons.
First Course. —Game soup; crimped skate; slices of salmon à la genévése. Entrées. —-Fricasseed sweetbreads; savoury rissoles. Second Course. —Sirloin of beef and horseradish sauce; boiled leg of mutton and caper sauce; vegetables. Third Course. —Roast partridges; charlotte Russe; apricots and rice; fruit jelly; cabinet pudding; dessert. First Course. —Thick gravy soup; fillets of turbot à la crême; stewed eels. Entrées. —Vol-au-vent of lobster; salmi of grouse. Second Course. —Haunch of venison;
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SEPTEMBER, Plain Family Dinners for.
SEPTEMBER, Plain Family Dinners for.
Sunday. —1. Julienne soup. 2. Roast ribs of beef, Yorkshire pudding, horseradish sauce, French beans, and potatoes. 3. Greengage pudding, vanilla cream. Monday. —1. Crimped skate and crab sauce. 2. Cold beef and salad, small veal-and-ham pie. 3. Vegetable marrow and white sauce. Tuesday. —1. Fried soles, melted butter. 2. Bowled fowls, parsley-and-butter; bacon-cheek, garnished with French beans; beef rissoles, made from remains of cold beef. 3. Plum tart and cream. Wednesday. —1. Boiled round o
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SEPTEMBER, Things in Season.
SEPTEMBER, Things in Season.
Fish. —Brill, carp, cod, eels, flounders, lobsters, mullet, oysters, plaice, prawns, skate, soles, turbot, whiting, whitebait. Meat. —Beef, lamb, mutton, pork, veal. Poultry. —Chickens, ducks, fowls, geese, larks, pigeons, pullets, rabbits, teal, turkeys. Game. —Black-cock, buck venison, grouse, hares, partridges, pheasants. Vegetables. —Artichokes, asparagus, beans, cabbage sprouts, carrots, celery, lettuces, mushrooms, onions, pease, potatoes, salads, sea-kale, sprouts, tomatoes, turnips, vege
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SHAD, to Dress.
SHAD, to Dress.
Ingredients. —1 shad, oil, pepper, and salt. Mode. —Scale, empty and wash the fish carefully, and make two or three incisions across the back. Season it with pepper and salt, and let it remain in oil for ½ hour. Broil it on both sides over a clear fire, and serve with caper sauce. This fish is much esteemed by the French, and by them is considered excellent. Time. —Nearly 1 hour. Average cost. —Seldom bought. Seasonable from April to June....
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SHEEP’S BRAINS, en Matelote (an Entrée).
SHEEP’S BRAINS, en Matelote (an Entrée).
Ingredients. —6 sheep’s brains, vinegar, salt, a few slices of bacon, 1 small onion, 2 cloves, a small bunch of parsley, sufficient stock or weak broth to cover the brains, 1 tablespoonful of lemon-juice, matelote sauce. Mode. —Detach the brains from the head without breaking them, and put them into a pan of warm water; remove the skin, and let them remain for two hours. Have ready a saucepan of boiling water, add a little vinegar and salt, and put in the brains. When they are quite firm, take t
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SHEEP’S FEET or TROTTERS (Soyer’s Recipe).
SHEEP’S FEET or TROTTERS (Soyer’s Recipe).
Ingredients. —12 feet, ¼ lb. of beef or mutton suet, 2 onions, 1 carrot, 2 bay-leaves, 2 sprigs of thyme, 1 oz. of salt, ¼ oz. of pepper, 2 tablespoonfuls of flour, 2½ quarts of water, ¼ lb. of fresh butter, 1 teaspoonful of salt, 1 teaspoonful of flour, ¼ teaspoonful of pepper, a little grated nutmeg, the juice of 1 lemon, 1 gill of milk, the yolks of 2 eggs. Mode. —Have the feet cleaned, and the long bone extracted from them. Put the suet into a stewpan, with the onions and carrot sliced, the
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SHEEP’S HEAD.
SHEEP’S HEAD.
Ingredients. —1 sheep’s head, sufficient water to cover it, 3 carrots, 3 turnips, 2 or 3 parsnips, 3 onions, a small bunch of parsley, 1 teaspoonful of pepper, 3 teaspoonfuls of salt, ¼ lb. of Scotch oatmeal. Mode. —Clean the head well, and let it soak in warm water for 2 hours, to get rid of the blood; put it into a saucepan, with sufficient cold water to cover it, and when it boils, add the vegetables, peeled and sliced, and the remaining ingredients; before adding the oatmeal, mix it to a smo
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SHORTBREAD, Scotch.
SHORTBREAD, Scotch.
Ingredients. —2 lbs. of flour, 1 lb. of butter, ¼ lb. of pounded loaf sugar, ½ oz. of caraway seeds, 1 oz. of sweet almonds, a few strips of candied orange-peel. Mode. —Beat the butter to a cream, gradually dredge in the flour, and add the sugar, caraway seeds, and sweet almonds, which should be blanched and cut into small pieces. Work the paste until it is quite smooth, and divide it into six pieces. Put each cake on a separate piece of paper, roll the paste out square to the thickness of about
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SHRIMP SAUCE, for Various Kinds of Fish.
SHRIMP SAUCE, for Various Kinds of Fish.
Ingredients. —1/3 pint of melted butter, ¼ pint of picked shrimps, cayenne to taste. Mode. —Make the melted butter very smoothly, shell the shrimps (sufficient to make ¼ pint when picked), and put them into the butter; season with cayenne, and let the sauce just simmer, but do not allow it to boil. When liked, a teaspoonful of anchovy sauce may be added. Time. —1 minute to simmer. Average cost , 6 d. Sufficient for 3 or 4 persons....
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SHRIMPS OR PRAWNS, to Boil.
SHRIMPS OR PRAWNS, to Boil.
Ingredients. —¼ lb. salt to each gallon of water. Mode. —Prawns should be very red, and have no spawn under the tail; much depends on their freshness and the way in which they are cooked. Throw them into boiling water, salted as above, and keep them boiling for about 7 or 8 minutes. Shrimps should be done in the same way; but less time must be allowed. It may easily be known when they are done by their changing colour. Care should be taken that they are not over-boiled, as they then become taste
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SHRIMPS OR PRAWNS, Buttered.
SHRIMPS OR PRAWNS, Buttered.
Ingredients. —1 pint of picked prawns or shrimps, ¾ pint of stock, thickening of butter and flour; salt, cayenne, and nutmeg to taste. Mode. —Pick the prawns or shrimps, and put them in a stewpan with the stock; add a thickening of butter and flour; season, and simmer gently for 3 minutes. Serve on a dish garnished with fried bread or toasted sippets. Cream sauce may be substituted for the gravy. Time. —3 minutes. Average cost for this quantity, 1 s. 4 d....
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SHRIMPS, Potted.
SHRIMPS, Potted.
Ingredients. —1 pint of shelled shrimps, ¼ lb. of fresh butter, 1 blade of pounded mace, cayenne to taste; when liked, a little nutmeg. Mode. —Have ready a pint of picked shrimps, and put them, with the other ingredients, into a stewpan; let them heat gradually in the butter, but do not let it boil. Pour into small pots, and when cold, cover with melted butter, and carefully exclude the air. Time. —¼ hour to soak in the butter. Average cost for this quantity, 1 s. 3 d....
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SKATE, to choose.
SKATE, to choose.
This fish should be chosen for its firmness, breadth, and thickness, and should have a creamy appearance. When crimped, it should not be kept longer than a day or two, as all kinds of crimped fish soon become sour. Thornback is often substituted for skate, but is very inferior in quality to the true skate....
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SKATE, Boiled.
SKATE, Boiled.
Ingredients. —¼ lb. of salt to each gallon of water. Mode. —Cleanse and skin the skate, lay it in a fish-kettle, with sufficient water to cover it, salted in the above proportion. Let it simmer very gently till done; then dish it on a hot napkin, and serve with shrimp, lobster, or caper sauce. Time. —According to size, from ½ to 1 hour. Average cost , 4 d. per lb. Seasonable from August to April....
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SKATE, Crimped.
SKATE, Crimped.
Ingredients. —½ lb. of salt to each gallon of water. Mode. —Clean, skin, and cut the fish into slices, which roll and tie round with string. Have ready some water highly salted, put in the fish, and boil till it is done. Drain well, remove the string, dish on a hot napkin, and serve with the same sauces as above. Skate should never be eaten out of season, as it is liable to produce diarrhœa and other diseases. It may be dished without a napkin, and the sauce poured over. Time. —About 20 minutes.
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SKATE, With Caper Sauce (à la Française).
SKATE, With Caper Sauce (à la Française).
Ingredients. —2 or 3 slices of skate, ½ pint of vinegar, 2 oz. of salt, ½ teaspoonful of pepper, 1 sliced onion, a small bunch of parsley, 2 bay-leaves, 2 or 3 sprigs of thyme, sufficient water to cover the fish. Mode. —Put in a fish-kettle all the above ingredients, and simmer the skate in them till tender. When it is done, skin it neatly, and pour over it some of the liquor in which it has been boiling. Drain it, put it on a hot dish, pour over it caper sauce, and send some of the latter to ta
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SKATE, Small, Fried.
SKATE, Small, Fried.
Ingredients. —Skate, sufficient vinegar to cover them, salt and pepper to taste, 1 sliced onion, a small bunch of parsley, the juice of ½ lemon, hot dripping. Mode. —Cleanse the skate, lay them in a dish, with sufficient vinegar to cover them; add the salt, pepper, onion, parsley, and lemon-juice, and let the fish remain in this pickle for ½ hour. Then drain them well, flour them, and fry of a nice brown, in hot dripping. They may be served either with or without sauce. Skate is not good if dres
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SMELTS.
SMELTS.
When good, this fish is of a fine silvery appearance, and when alive, their backs are of a dark brown shade, which, after death, fades to a light fawn. They ought to have a refreshing fragrance, resembling that of a cucumber....
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SMELTS, to Bake.
SMELTS, to Bake.
Ingredients. —12 smelts, bread-crumbs, ¼ lb. of fresh butter, 2 blades of pounded mace; salt and cayenne to taste. Mode. —Wash, and dry the fish thoroughly in a cloth, and arrange them nicely in a flat baking-dish. Cover them with fine bread-crumbs, and place little pieces of butter all over them. Season and bake for 15 minutes. Just before serving, add a squeeze of lemon-juice, and garnish with fried parsley and cut lemon. Time. —¼ hour. Average cost , 2 s. per dozen. Seasonable from October to
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SMELTS, to Fry.
SMELTS, to Fry.
Ingredients. —Egg and bread-crumbs, a little flour; boiling lard. Mode. —Smelts should be very fresh, and not washed more than is necessary to clean them. Dry them in a cloth, lightly flour, dip them in egg, and sprinkle over with very fine bread-crumbs, and put them into boiling lard. Fry of a nice pale brown, and be careful not to take off the light roughness of the crumbs, or their beauty will be spoiled. Dry them before the fire on a drainer, and serve with plain melted butter. This fish is
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SNIPES, to Dress.
SNIPES, to Dress.
Ingredients. —Snipes, butter, flour, toast. Mode. —These, like woodcocks, should be dressed without being drawn. Pluck, and wipe them outside, and truss them with the head under the wing, having previously skinned that and the neck. Twist the legs at the first joint, press the feet upon the thighs, and pass a skewer through these and the body. Place four on a skewer, tie them on to the jack or spit, and roast before a clear fire for about ¼ hour. Put some pieces of buttered toast into the drippi
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SNIPES, to Carve.
SNIPES, to Carve.
One of these small but delicious birds may be given, whole, to a gentleman; but, in helping a lady, it will be better to cut them quite through the centre, from 1 to 2, completely dividing them into equal and like portions, and put only one half on the plate....
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SNOW-CAKE.
SNOW-CAKE.
Ingredients. —½ lb. of tous-les-mois , ¼ lb. of white pounded sugar, ¼ lb. of fresh or washed salt butter, 1 egg, the juice of 1 lemon. Mode. —Beat the butter to a cream; then add the egg, previously well beaten, and then the other ingredients; if the mixture is not light, add another egg, and beat for ¼ hour, until it turns white and light. Line a flat tin, with raised edges, with a sheet of buttered paper; pour in the cake, and put it into the oven. It must be rather slow, and the cake not all
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SNOW-CAKE (a genuine Scotch Recipe).
SNOW-CAKE (a genuine Scotch Recipe).
Ingredients. —1 lb. of arrowroot, ½ lb. of pounded white sugar, ½ lb. of butter, the whites of 6 eggs; flavouring to taste, of essence of almonds, or vanilla, or lemon. Mode. —Beat the butter to a cream; stir in the sugar and arrowroot gradually, at the same time beating the mixture. Whisk the whites of the eggs to a stiff froth, add them to the other ingredients, and beat well for 20 minutes. Put in whichever of the above flavourings may be preferred; pour the cake into a buttered mould or tin,
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SODA-BISCUITS.
SODA-BISCUITS.
Ingredients. —1 lb. of flour, ½ lb. of pounded loaf sugar, ¼ lb. of fresh butter, 2 eggs, 1 small teaspoonful of carbonate of soda. Mode. —Put the flour (which should be perfectly dry) into a basin; rub in the butter, add the sugar, and mix these ingredients well together. Whisk the eggs, stir them into the mixture, and beat it well, until everything is well incorporated. Quickly stir in the soda, roll the paste out until it is about ½ inch thick, cut it into small round cakes with a tin cutter,
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SODA-BREAD.
SODA-BREAD.
Ingredients. —To every 2 lbs. of flour allow 1 teaspoonful of tartaric acid, 1 teaspoonful of salt, 1 teaspoonful of carbonate of soda, 2 breakfast-cupfuls of cold milk. Mode. —Let the tartaric acid and salt be reduced to the finest possible powder; then mix them well with the flour. Dissolve the soda in the milk, and pour it several times from one basin to another, before adding it to the flour. Work the whole quickly into a light dough, divide it into 2 loaves, and put them into a well-heated
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SODA-CAKE.
SODA-CAKE.
Ingredients. —¼ lb. of butter, 1 lb. of flour, ½ lb. of currants, ½ lb. of moist sugar, 1 teacupful of milk, 3 eggs, 1 teaspoonful of carbonate of soda. Mode. —Rub the butter into the flour, add the currants and sugar, and mix these ingredients well together. Whisk the eggs well, stir them to the flour, &c., with the milk, in which the soda should be previously dissolved, and beat the whole up together with a wooden spoon or beater. Divide the dough into two pieces, put them into buttere
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SOLE OR COD PIE.
SOLE OR COD PIE.
Ingredients. —The remains of cold boiled sole or cod, seasoning to taste of pepper, salt, and pounded mace, 1 dozen oysters to each lb. of fish, 3 tablespoonfuls of white stock, 1 teacupful of cream thickened with flour, puff paste. Mode. —Clear the fish from the bones, lay it in a pie-dish, and between each layer put a few oysters and a little seasoning; add the stock, and, when liked, a small quantity of butter; cover with puff paste, and bake for ½ hour. Boil the cream with sufficient flour t
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SOLES, to Choose.
SOLES, to Choose.
This fish should be both thick and firm. If the skin is difficult to be taken off, and the flesh looks grey, it is good....
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SOLES, Baked.
SOLES, Baked.
Ingredients. —2 soles, ¼ lb. of butter, egg, and bread-crumbs, minced parsley, 1 glass of sherry, lemon-juice; cayenne and salt to taste. Mode. —Clean, skin, and well wash the fish, and dry them thoroughly in a cloth. Brush them over with egg, sprinkle with bread-crumbs mixed with a little minced parsley, lay them in a large flat baking-dish, white side uppermost; or if it will not hold the two soles, they may each be laid on a dish by itself; but they must not be put one on the top of the other
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SOLES, Boiled.
SOLES, Boiled.
Ingredients. —¼ lb. salt to each gallon of water. Mode. —Cleanse and wash the fish carefully, cut off the fins, but do not skin it. Lay it in a fish-kettle, with sufficient cold water to cover it, salted in the above proportion. Let it gradually come to a boil, and keep it simmering for a few minutes, according to the size of the fish. Dish it on a hot napkin after well draining it, and garnish with parsley and cut lemon. Shrimp, or lobster sauce, and plain melted butter, are usually sent to tab
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SOLES, Boiled or Fried, to Help.
SOLES, Boiled or Fried, to Help.
The usual way of helping this fish is to cut it right through, bone and all, distributing it in nice and not too large pieces. A moderately-sized sole will be sufficient for three slices; namely, the head, middle, and tail. The guests should be asked which of these they prefer. A small one will only give two slices. If the sole is very large, the upper side may be raised from the bone, and then divided into pieces; and the under side afterwards served in the same way. In helping Filleted Soles,
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SOLES, Filleted, à l’Italienne.
SOLES, Filleted, à l’Italienne.
Ingredients. —2 soles; salt, pepper, and grated nutmeg to taste; egg and bread-crumbs, butter, the juice of 1 lemon. Mode. —Skin, and carefully wash the soles, separate the meat from the bone, and divide each fillet in two pieces. Brush them over with white of egg, sprinkle with bread-crumbs and seasoning, and put them in a baking-dish. Place small pieces of butter over the whole, and bake for ½ hour. When they are nearly done, squeeze the juice of a lemon over them, and serve on a dish, with It
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SOLES, Fricasseed.
SOLES, Fricasseed.
Ingredients. —2 middling-sized soles, 1 small one, ½ teaspoonful of chopped lemon-peel, 1 teaspoonful of chopped parsley, a little grated bread; salt, pepper, and nutmeg to taste; 1 egg, 2 oz. butter, ½ pint of good gravy, 2 tablespoonfuls of port wine, cayenne and lemon-juice to taste. Mode. —Fry the soles of a nice brown, and drain them well from fat. Take all the meat from the small sole, chop it fine, and mix with it the lemon-peel, parsley, bread, and seasoning; work altogether, with the yo
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SOLES, Fried Filleted.
SOLES, Fried Filleted.
Soles for filleting should be large, as the flesh can be more easily separated from the bones, and there is less waste. Skin and wash the fish, and raise the meat carefully from the bones, and divide it into nice handsome pieces. The more usual way is to roll the fillets, after dividing each one in two pieces, and either bind them round with twine, or run a small skewer through them. Brush over with egg, and cover with bread-crumbs; fry them as directed in the foregoing recipe, and garnish with
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SOLES, Fried.
SOLES, Fried.
Ingredients. —2 middling-sized soles, hot lard or clarified dripping, egg, and bread-crumbs. Mode. —Skin and carefully wash the soles, and cut off the fins, wipe them very dry, and let them remain in the cloth until it is time to dress them. Have ready some fine bread-crumbs and beaten egg; dredge the soles with a little flour, brush them over with egg, and cover with bread-crumbs. Put them in a deep pan, with plenty of clarified dripping or lard (when the expense is not objected to, oil is stil
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SOLES, with Mushrooms.
SOLES, with Mushrooms.
Ingredients. —1 pint of milk, 1 pint of water, 1 oz. butter, 1 oz. salt, a little lemon-juice, 2 middling-sized soles. Mode. —Cleanse the soles, but do not skin them, and lay them in a fish-kettle, with the milk, water, butter, salt, and lemon-juice. Bring them gradually to boil, and let them simmer very gently till done, which will be in about 7 minutes. Take them up, drain them well on a cloth, put them on a hot dish, and pour over them a good mushroom sauce. ( See Sauces .) Time. —After the w
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SOLES, with Cream Sauce.
SOLES, with Cream Sauce.
Ingredients. —2 soles; salt, cayenne, and pounded mace to taste; the juice of ½ lemon, salt and water, ½ pint of cream. Mode. —Skin, wash, and fillet the soles, and divide each fillet in 2 pieces; lay them in cold salt and water, which bring gradually to a boil. When the water boils, take out the fish, lay it in a delicately clean stewpan, and cover with the cream. Add the seasoning, simmer very gently for ten minutes, and, just before serving, put in the lemon-juice. The fillets may be rolled,
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SOUFFLÉ, to make.
SOUFFLÉ, to make.
Ingredients. —3 heaped tablespoonfuls of potato-flour, rice-flour, arrowroot, or tapioca, 1 pint of milk, 5 eggs, a piece of butter the size of a walnut, sifted sugar to taste, ¼ saltspoonful of salt flavouring. Mode. —Mix the potato-flour, or whichever one of the above ingredients is used, with a little of the milk; put it into a saucepan, with the remainder of the milk, the butter, salt, and sufficient pounded sugar to sweeten the whole nicely. Stir these ingredients over the fire until the mi
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SOUPS, General Directions for Making.
SOUPS, General Directions for Making.
Lean, juicy Beef, Mutton, and Veal form the basis of all good soups; therefore it is advisable to procure those pieces which afford the richest succulence, and such as are fresh-killed. Stale meat renders soups bad, and fat is not well adapted for making them. The principal art in composing good rich soup is so to proportion the several ingredients that the flavour of one shall not predominate over another, and that all the articles of which it is composed shall form an agreeable whole. Care mus
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SOUP-MAKING, the Chemistry and Economy of.
SOUP-MAKING, the Chemistry and Economy of.
Stock being the basis of all meat soups, and, also, of all the principal sauces, it is essential to the success of these culinary operations, to know the most complete and economical method of extracting, from a certain quantity of meat, the best possible stock, or broth. The theory and philosophy of this process we will, therefore, explain, and then proceed to show the practical course to be adopted. As all meat is principally composed of fibres, fat, gelatine, osmazome, and albumen, it is requ
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SOUP, Baked.
SOUP, Baked.
Ingredients. —1 lb. of any kind of meat, any trimmings or odd pieces; 2 onions, 2 carrots, 2 oz. of rice, 1 pint of split peas, pepper and salt to taste, 4 quarts of water. Mode. —Cut the meat and vegetables in slices, add to them the rice and peas, season with pepper and salt. Put the whole in a jar, fill up with the water, cover very closely, and bake for 4 hours. Time. —4 hours. Average cost , 2½ d. per quart. Seasonable at any time. Sufficient for 10 or 12 persons. Note. —This will be found
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SOUP, Brilla.
SOUP, Brilla.
Ingredients. —4 lbs. of shin of beef, 3 carrots, 2 turnips, a large sprig of thyme, 2 onions, 1 head of celery, salt and pepper to taste, 4 quarts water. Mode. —Take the beef, cut off all the meat from the bone, in nice square pieces, and boil the bone for 4 hours. Strain the liquor, let it cool, and take off the fat; then put the pieces of meat in the cold liquor; cut small the carrots, turnips, and celery; chop the onions, add them with the thyme and seasoning, and simmer till the meat is tend
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SOUP, Chantilly.
SOUP, Chantilly.
Ingredients. —1 quart of young green peas, a small bunch of parsley, 2 young onions, 2 quarts of medium stock. Mode. —Boil the peas till quite tender, with the parsley and onions; then rub them through a sieve, and pour the stock to them. Do not let it boil after the peas are added, or you will spoil the colour. Serve very hot. Time. —½ hour. Average cost , 1 s. 6 d. per quart. Seasonable from June to the end of August. Sufficient for 8 persons. Note. —Cold peas pounded in a mortar, with a littl
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SOUP, Calf’s-head.
SOUP, Calf’s-head.
Ingredients. —½ of calf’s head, 1 onion stuck with cloves, a very small bunch of sweet herbs, 2 blades of mace, salt and white pepper to taste, 6 oz. of rice-flour, 3 tablespoonfuls of ketchup, 3 quarts of white stock, or pot-liquor, or water. Mode. —Rub the head with salt, soak it for 6 hours, and clean it thoroughly, put it in the stewpan, and cover it with the stock, or pot-liquor, or water, adding the onion and sweet herbs. When well skimmed and boiled for 1½ hour, take out the head, and ski
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SOUP, à la Cantatrice. (An Excellent Soup, very Beneficial for the Voice.)
SOUP, à la Cantatrice. (An Excellent Soup, very Beneficial for the Voice.)
Ingredient. —3 oz. of sago, ½ pint of cream, the yolks of 3 eggs, 1 lump of sugar, and seasoning to taste, 1 bay-leaf (if liked), 2 quarts of medium stock. Mode. —Having washed the sago in boiling water, let it be gradually added to the nearly boiling stock. Simmer for ½ hour, when it should be well dissolved. Beat up the yolks of the eggs, add to them the boiling cream; stir these quickly in the soup, and serve immediately. Do not let the soup boil, or the eggs will curdle. Time. —40 minutes. A
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SOUP, à la Crécy.
SOUP, à la Crécy.
Ingredients. —4 carrots, 2 sliced onions, 1 cut lettuce, and chervil; 2 oz. butter, 1 pint of lentils, the crumbs of 2 French rolls, half a teacupful of rice, 2 quarts of medium stock. Mode. —Put the vegetables with the butter in the stewpan, and let them simmer 5 minutes; then add the lentils and 1 pint of the stock, and stew gently for half an hour. Now fill it up with the remainder of the stock, let it boil another hour, and put in the crumb of the rolls. When well soaked, rub all through a t
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SOUP, à la Flamande (Flemish).
SOUP, à la Flamande (Flemish).
Ingredients. —1 turnip, 1 small carrot, ½ head of celery, 6 green onions shred very fine, 1 lettuce cut small, chervil, ¼ pint of asparagus cut small, ¼ pint of peas, 2 oz. butter, the yolks of 4 eggs, ½ pint of cream, salt to taste, 1 lump of sugar, 2 quarts of stock. Mode. —Put the vegetables in the butter to stew gently for an hour with a teacupful of stock; then add the remainder of the stock, and simmer for another hour. Now beat the yolks of the eggs well, mix with the cream (previously bo
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SOUP, à la Flamande (Flemish).
SOUP, à la Flamande (Flemish).
Ingredients. —5 onions, 5 heads of celery, 10 moderate-sized potatoes, 3 oz. butter, ½ pint of water, ½ pint of cream, 2 quarts of stock. Mode. —Slice the onions, celery, and potatoes, and put them with the butter and water into a stewpan, and simmer for an hour. Then fill up the stewpan with stock, and boil gently till the potatoes are done, which will be in about an hour. Rub all through a tammy, and add the cream (previously boiled). Do not let it boil after the cream is put in. Time. —2½ hou
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SOUP, a Good Family.
SOUP, a Good Family.
Ingredients. —Remains of a cold tongue, 2 lbs. of shin of beef, any cold pieces of meat or beef-bones, 2 turnips, 2 carrots, 2 onions, 1 parsnip, 1 head of celery, 4 quarts of water, ½ teacupful of rice; salt and pepper to taste. Mode. —Put all the ingredients in a stewpan, and simmer gently for 4 hours, or until all the goodness is drawn from the meat. Strain off the soup, and let it stand to get cold. The kernels and soft parts of the tongue must be saved. When the soup is wanted for use, skim
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SOUP, Hessian.
SOUP, Hessian.
Ingredients. —Half an ox’s head, 1 pint of split peas, 8 carrots, 6 turnips, 6 potatoes, 6 onions, 1 head of celery, 1 bunch of savoury herbs, pepper and salt to taste, 2 blades of mace, a little allspice, 4 cloves, the crumb of a French roll, 6 quarts of water. Mode. —Clean the head, rub it with salt and water, and soak it for 5 hours in warm water. Simmer it in the water till tender, put it into a pan and let it cool; skim off all the fat; take out the head, and add the vegetables cut up small
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SOUP, Portable.
SOUP, Portable.
Ingredients. —2 knuckles of veal, 3 shins of beef, 1 large faggot of herbs, 2 bay-leaves, 2 heads of celery, 3 onions, 3 carrots, 2 blades of mace, 6 cloves, a teaspoonful of salt, sufficient water to cover all the ingredients. Mode. —Take the marrow from the bones; put all the ingredients in a stock-pot, and simmer slowly for 12 hours, or more, if the meat be not done to rags; strain it off, and put it in a very cool place; take off all the fat, reduce the liquor in a shallow pan, by setting it
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SOUP, Prince of Wales’s.
SOUP, Prince of Wales’s.
Ingredients. —12 turnips, 1 lump of sugar, 2 spoonfuls of strong veal stock, salt and white pepper to taste, 2 quarts of very bright stock. Mode. —Peel the turnips, and with a cutter cut them in balls as round as possible, but very small. Put them in the stock, which must be very bright, and simmer till tender. Add the veal stock and seasoning. Have little pieces of bread cut round, about the size of a shilling; moisten them with stock; put them into a tureen and pour the soup over without shaki
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SOUP, Regency.
SOUP, Regency.
Ingredients. —The bones and remains of any cold game such as of pheasants, partridges, &c.; 2 carrots, 2 small onions, 1 head of celery, 1 turnip, ¼ lb. of pearl barley, the yolks of 3 eggs boiled hard, ¼ pint of cream, salt to taste, 2 quarts of medium or common stock. Mode. —Place the bones or remains of game in the stewpan, with the vegetables sliced; pour over the stock, and simmer for 2 hours; skim off all the fat, and strain it. Wash the barley, and boil it in 2 or 3 waters before
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SOUP, à la Reine.
SOUP, à la Reine.
Ingredients. —1 large fowl, 1 oz. of sweet almonds, the crumb of 1½ French roll, ½ pint of cream, salt to taste, 1 small lump of sugar, 2 quarts of good white veal stock. Mode. —Boil the fowl gently in the stock till quite tender, which will be in about an hour, or rather more; take out the fowl, pull the meat from the bones, and put it into a mortar with the almonds, and pound very fine. When beaten enough, put the meat back in the stock, with the crumb of the rolls, and let it simmer for an ho
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SOUP, à la Reine (Economical).
SOUP, à la Reine (Economical).
Ingredients. —Any remains of roast chickens, ½ teacupful of rice, salt and pepper to taste, 1 quart of stock. Mode. —Take all the white meat and pound it with the rice, which has been slightly cooked, but not too much. When it is all well pounded, dilute with the stock, and pass through a sieve. This soup should neither be too clear nor too thick. Time. —1 hour. Average cost , 4 d. per quart. Seasonable all the year. Sufficient for 4 persons. Note. —If stock is not at hand, put the chicken-bones
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SOUP, à la Solferino (Sardinian Recipe).
SOUP, à la Solferino (Sardinian Recipe).
Ingredients. —4 eggs, ½ pint of cream, 2 oz. of fresh butter, salt and pepper to taste, a little flour to thicken, 2 quarts of bouillon. Mode. —Beat the eggs, put them into a stewpan, and add the cream, butter, and seasoning; stir in as much flour as will bring it to the consistency of dough; make it into balls, either round or egg-shaped, and fry them in butter; put them in the tureen, and pour the boiling bouillon over them. Time. —1 hour. Average cost , 1 s. 3 d. per quart. Seasonable all the
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SOUP, Spring, or Potage Printanier.
SOUP, Spring, or Potage Printanier.
Ingredients. —½ a pint of green peas, if in season, a little chervil, 2 shredded lettuces, 2 onions, a very small bunch of parsley, 2 oz. of butter, the yolks of 3 eggs, 1 pint of water, seasoning to taste, 2 quarts of stock. Mode. —Put in a clean stewpan the chervil, lettuces, onions, parsley, and butter, to 1 pint of water, and let them simmer till tender. Season with salt and pepper; when done, strain off the vegetables, and put two-thirds of the liquor they were boiled in to the stock. Beat
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SOUP, Stew.
SOUP, Stew.
Ingredients. —2 lbs. of beef, 5 onions, 5 turnips, ¾ lb. of rice, a large bunch of parsley, a few sweet herbs, pepper and salt, 2 quarts of water. Mode. —Cut the beef up in small pieces, add the other ingredients, and boil gently for 2½ hours. Oatmeal or potatoes would be a great improvement. Time. —2½ hours. Average cost , 6 d. per quart. Seasonable in winter. Sufficient for 6 persons....
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SOUP, Stew.
SOUP, Stew.
Ingredients. —½ lb. of beef, mutton, or pork; ½ pint of split peas, 4 turnips, 8 potatoes, 2 onions, 2 oz. of oatmeal or 3 oz. of rice, 2 quarts of water. Mode. —Cut the meat in small pieces, as also the vegetables, and add them, with the peas, to the water. Boil gently for 3 hours; thicken with the oatmeal, boil for another ¼ hour, stirring all the time, and season with pepper and salt. Time. —3¼ hours. Average cost , 4 d. per quart. Seasonable in winter. Sufficient for 8 persons. Note. —This s
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SOUP, Stew, of Salt Meat.
SOUP, Stew, of Salt Meat.
Ingredients. —Any pieces of salt beef or pork, say 2 lbs.; 4 carrots, 4 parsnips, 4 turnips, 4 potatoes, 1 cabbage, 2 oz. of oatmeal or ground rice, seasoning of salt and pepper, 2 quarts of water. Mode. —Cut up the meat small, add the water, and let it simmer for 2¾ hours. Now add the vegetables, cut in thin small slices; season, and boil for 1 hour. Thicken with the oatmeal, and serve. Time. —2 hours. Average cost , 3 d. per quart without the meat. Seasonable in winter. Sufficient for 6 person
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SOUP, Useful for Benevolent Purposes.
SOUP, Useful for Benevolent Purposes.
Ingredients. —An ox-cheek, any pieces of trimmings of beef, which may be bought very cheaply (say 4 lbs.), a few bones, any pot-liquor the larder may furnish, ¼ peck of onions, 6 leeks, a large bunch of herbs, ½ lb. of celery (the outside pieces, or green tops, do very well); ½ lb. of carrots, ½ lb. of turnips, ½ lb. of coarse brown sugar, ½ a pint of beer, 4 lbs. of common rice, or pearl barley; ½ lb. of salt, 1 oz. of black pepper, a few raspings, 10 gallons of water. Mode. —Divide the meat in
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SOUP, White.
SOUP, White.
Ingredients. —¼ lb. of sweet almonds, ¼ lb. of cold veal or poultry, a thick slice of stale bread, a piece of fresh lemon-peel, 1 blade of mace, pounded, ¾ pint of cream, the yolks of 2 hard-boiled eggs, 2 quarts of white stock. Mode. —Reduce the almonds in a mortar to a paste, with a spoonful of water, and add to them the meat, which should be previously pounded with the bread. Beat all together, and add the lemon-peel, very finely chopped, and the mace. Pour the boiling stock on the whole, and
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SPINACH, to Boil (English Mode).
SPINACH, to Boil (English Mode).
Ingredients. —2 pailfuls of spinach, 2 heaped tablespoonfuls of salt, 1 oz. of of butter, pepper to taste. Mode. —Pick the spinach carefully, and see that no stalks or weeds are left amongst it; wash it in several waters, and, to prevent it being gritty, act in the following manner:—Have ready two large pans or tubs filled with water; put the spinach into one of these, and thoroughly wash it; then, with the hands , take out the spinach, and put it into the other tub of water (by this means all t
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SPINACH dressed with Cream, à la Française.
SPINACH dressed with Cream, à la Française.
Ingredients. —2 pailfuls of spinach, 2 tablespoonfuls of salt, 2 oz. of butter, 8 tablespoonfuls of cream, 1 small teaspoonful of pounded sugar, a very little grated nutmeg. Mode. —Boil and drain the spinach; chop it fine, and put it into a stewpan with the butter; stir it over a gentle fire, and, when the butter has dried away, add the remaining ingredients, and simmer for about 5 minutes. Previously to pouring in the cream, boil it first, in case it should curdle. Serve on a hot dish, and garn
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SPINACH, French Mode of Dressing.
SPINACH, French Mode of Dressing.
Ingredients. —2 pailfuls of spinach, 2 tablespoonfuls of salt, 2 oz. of butter, 1 teaspoonful of flour, 8 tablespoonfuls of good gravy; when liked, a very little grated nutmeg. Mode. —Pick, wash, and boil the spinach, and when tender, drain and squeeze it perfectly dry from the water that hangs about it. Chop it very fine, put the butter into a stewpan, and lay the spinach over that; stir it over a gentle fire, and dredge in the flour. Add the gravy, and let it boil quickly for a few minutes, th
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SPINACH-GREEN, for Colouring various Dishes.
SPINACH-GREEN, for Colouring various Dishes.
Ingredients. —2 handfuls of spinach. Mode. —Pick and wash the spinach free from dirt, and pound the leaves in a mortar to extract the juice; then press it through a hair sieve, and put the juice into a small stewpan or jar. Place this in a bain marie, or saucepan of boiling water, and let it set. Watch it closely, as it should not boil; and, as soon as it is done, lay it in a sieve, so that all the water may drain from it, and the green will then be ready for colouring. If made according to this
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SPINACH SOUP (French Recipe).
SPINACH SOUP (French Recipe).
Ingredients. —As much spinach as, when boiled, will half fill a vegetable-dish, 2 quarts of very clear medium stock. Mode. —Make the cooked spinach into balls the size of an egg, and slip them into the soup-tureen. This is a very elegant soup, the green of the spinach forming a pretty contrast to the brown gravy. Time. —1 hour. Average cost , 1 s. per quart. Seasonable from October to June....
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SPONGE-CAKE.
SPONGE-CAKE.
Ingredients. —The weight of 8 eggs in pounded loaf sugar, the weight of 5 in flour, the rind of 1 lemon, 1 tablespoonful of brandy. Mode. —Put the eggs into one side of the scale, and take the weight of 8 in pounded loaf sugar, and the weight of 5 in good dry flour. Separate the yolks from the whites of the eggs; beat the former, put them into a saucepan with the sugar, and let them remain over the fire until milk-warm , keeping them well stirred. Then put them into a basin, add the grated lemon
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SPONGE-CAKE.
SPONGE-CAKE.
Ingredients. —½ lb. of loaf sugar, not quite ¼ pint of water, 5 eggs, 1 lemon, ½ lb. of flour, ¼ teaspoonful of carbonate of soda. Mode. —Boil the sugar and water together until they form a thick syrup; let it cool a little, then pour it to the eggs, which should be previously well whisked; and after the eggs and syrup are mixed together, continue beating them for a few minutes. Grate the lemon-rind, mix the carbonate of soda with the flour, and stir these lightly to the other ingredients; then
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SPONGE-CAKES, Small.
SPONGE-CAKES, Small.
Ingredients. —The weight of 5 eggs in flour, the weight of 8 in pounded loaf sugar; flavouring to taste. Mode. —Let the flour be perfectly dry, and the sugar well pounded and sifted. Separate the whites from the yolks of the eggs, and beat the latter up with the sugar; then whisk the whites until they become rather stiff, and mix them with the yolks, but do not stir them more than is just necessary to mingle the ingredients well together. Dredge in the flour by degrees, add the flavouring; butte
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SPRATS.
SPRATS.
Sprats should be cooked very fresh, which can be ascertained by their bright and sparkling eyes. Wipe them dry; fasten them in rows by a skewer run through the eyes; dredge with flour, and broil them on a gridiron over a nice clear fire. The gridiron should be rubbed with suet. Serve very hot. Time. —3 or 4 minutes. Average cost , 1 d. per lb. Seasonable from November to March. To Choose Sprats. —Choose these from their silvery appearance, as the brighter they are, so are they the fresher....
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SPRATS, Dried.
SPRATS, Dried.
Dried sprats should be put into a basin, and boiling water poured over them; they may then be skinned and served, and this will be found a much better way than boiling them....
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SPRATS, Fried in Batter.
SPRATS, Fried in Batter.
Ingredients. —2 eggs, flour, bread-crumbs; seasoning of salt and pepper to taste. Mode. —Wipe the sprats, and dip them in a batter made of the above ingredients. Fry of a nice brown, serve very hot, and garnish with fried parsley. Sprats may be baked like herrings....
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SPROUTS, to Boil Young.
SPROUTS, to Boil Young.
Ingredients. —To each ½ gallon of water allow 1 heaped tablespoonful of salt; a very small piece of soda. Mode. —Pick away all the dead leaves, and wash the greens well in cold water; drain them in a colander, and put them into fast-boiling water, with salt and soda in the above proportion. Keep them boiling quickly, with the lid uncovered, until tender; and the moment they are done, take them up, or their colour will be spoiled; when well drained, serve. The great art in cooking greens properly
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STEW, Irish.
STEW, Irish.
Ingredients. —3 lbs. of the loin or neck of mutton, 5 lbs. of potatoes, 5 large onions, pepper and salt to taste, rather more than 1 pint of water. Mode. —Trim off some of the fat of the above quantity of loin or neck of mutton, and cut it into chops of a moderate thickness. Pare and halve the potatoes, and cut the onions into thick slices. Put a layer of potatoes at the bottom of a stewpan, then a layer of mutton and onions, and season with pepper and salt; proceed in this manner until the stew
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STEW, Irish.
STEW, Irish.
Ingredients. —2 or 3 lbs. of the breast of mutton, 1½ pint of water, salt and pepper to taste, 4 lbs. of potatoes, 4 large onions. Mode. —Put the mutton into a stewpan with the water and a little salt, and let it stew gently for an hour; cut the meat into small pieces, skim the fat from the gravy, and pare and slice the potatoes and onions. Put all the ingredients into the stewpan, in layers, first a layer of vegetables, then one of meat, and sprinkle seasoning of pepper and salt between each la
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STILTON CHEESE.
STILTON CHEESE.
Stilton cheese, or British Parmesan, as it is sometimes called, is generally preferred to all other cheeses by those whose authority few will dispute. Those made in May or June are usually served at Christmas; or, to be in prime order, should be kept from 10 to 12 months, or even longer. An artificial ripeness in Stilton cheese is sometimes produced by inserting a small piece of decayed Cheshire into an aperture at the top. From 3 weeks to a month is sufficient time to ripen the cheese. An addit
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STOCKS for all kinds of Soups (Rich Strong Stock).
STOCKS for all kinds of Soups (Rich Strong Stock).
Ingredients. —4 lbs. of shin of beef, 4 lbs. of knuckle of veal, ¼ lb. of good lean ham; any poultry trimmings; 2 oz. of butter; 3 onions, 3 carrots, 2 turnips (the latter should be omitted in summer, lest they ferment), 1 head of celery, a few chopped mushrooms, when obtainable; 1 tomato, a bunch of savoury herbs, not forgetting parsley; 1½ oz. of salt, 3 lumps of sugar, 12 white peppercorns, 6 cloves, 3 small blades of mace, 4 quarts of water. Mode. —Line a delicately clean stewpan with the ha
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STOCK, Economical.
STOCK, Economical.
Ingredients. —The liquor in which a joint of meat has been boiled, say 4 quarts; trimmings of fresh meat or poultry, shank-bones, &c., roast-beef bones, any pieces the larder may furnish; vegetables, spices, and the same seasoning as in the foregoing recipe. Mode. —Let all the ingredients simmer gently for 6 hours, taking care to skim carefully at first. Strain it off, and put by for use. Time. —6 hours. Average cost , 3 d. per quart....
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STOCK, Medium.
STOCK, Medium.
Ingredients. —4 lbs. of shin of beef, or 4 lbs. of knuckle of veal, or 2 lbs. of each; any bones, trimmings of poultry, or fresh meat, ¼ lb. of lean bacon or ham, 2 oz. of butter, 2 large onions, each stuck with 3 cloves; 1 turnip, 3 carrots, 1 head of celery, 3 lumps of sugar, 2 oz. of salt, ½ a teaspoonful of whole pepper, 1 large blade of mace, 1 bunch of savoury herbs, 4 quarts and ½ pint of cold water. Mode. —Cut up the meat and bacon or ham into pieces of about 3 inches square; rub the but
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STOCK, To Clarify.
STOCK, To Clarify.
Ingredients. —The whites of 2 eggs, ½ pint of water, 2 quarts of stock. Mode. —Supposing that by some accident the soup is not quite clear, and that its quantity is 2 quarts, take the whites of 2 eggs, carefully separated from their yolks, whisk them well together with the water, and add gradually the 2 quarts of boiling stock, still whisking. Place the soup on the fire, and when boiling and well skimmed, whisk the eggs with it till nearly boiling again; then draw it from the fire, and let it se
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STOCK, White (to be used in the preparation of White Soups).
STOCK, White (to be used in the preparation of White Soups).
Ingredients. —4 lbs. of knuckle of veal, any poultry trimmings, 4 slices of lean ham, 3 carrots, 2 onions, 1 head of celery, 12 white peppercorns, 2 oz. of salt, 1 blade of mace, a bunch of herbs, 1 oz. butter, 4 quarts of water. Mode. —Cut up the veal, and put it with the bones and trimmings of poultry, and the ham, into the stewpan, which has been rubbed with the butter. Moisten with ½ a pint of water, and simmer till the gravy begins to flow. Then add the 4 quarts of water and the remainder o
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STOCK, Consommé or White, for many Sauces.
STOCK, Consommé or White, for many Sauces.
Consommé is made precisely in the same manner as white stock, and, for ordinary purposes, will be found quite good enough. When, however, a stronger stock is desired, either put in half the quantity of water, or double that of the meat. This is a very good foundation for all white sauces....
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STRAWBERRY JAM.
STRAWBERRY JAM.
Ingredients. —To every lb. of fruit allow ½ pint of red-currant juice, 1¼ lb. of loaf sugar. Mode. —Strip the currants from the stalks, put them into a jar; place this jar in a saucepan of boiling water, and simmer until the juice is well drawn from the fruit; strain the currants, measure the juice, put it into a preserving pan, and add the sugar. Select well-ripened but sound strawberries; pick them from the stalks, and when the sugar is dissolved in the currant-juice, put in the fruit. Simmer
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STRAWBERRY JELLY.
STRAWBERRY JELLY.
Ingredients. —Strawberries, pounded sugar; to every pint of juice allow 1¼ oz. of isinglass. Mode. —Pick the strawberries, put them into a pan, squeeze them well with a wooden spoon, add sufficient pounded sugar to sweeten them nicely, and let them remain for 1 hour, that the juice may be extracted; then add ½ pint of water to every pint of juice. Strain the strawberry-juice and water through a bag; measure it, and to every pint allow 1¼ oz. of isinglass, melted and clarified in ¼ pint of water.
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STRAWBERRIES and CREAM.
STRAWBERRIES and CREAM.
Ingredients. —To every pint of picked strawberries allow 1/3 pint of cream, 2 oz. of finely-pounded sugar. Mode. —Pick the stalks from the fruit, place it on a glass dish, sprinkle over it pounded sugar, and slightly stir the strawberries, that they may all be equally sweetened; pour the cream over the top, and serve. Devonshire cream, when it can be obtained, is exceedingly delicious for this dish; and, if very thick indeed, may be diluted with a little thin cream or milk. Average cost for this
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STRAWBERRIES, Preserved in Wine.
STRAWBERRIES, Preserved in Wine.
Ingredients. —To every quart bottle allow ¼ lb. of finely-pounded loaf sugar; sherry or Madeira. Mode. —Let the fruit be gathered in fine weather, and used as soon as picked. Have ready some perfectly dry glass bottles, and some nice soft corks or bungs. Pick the stalks from the strawberries, drop them into the bottles, sprinkling amongst them pounded sugar in the above proportion, and when the fruit reaches to the neck of the bottle, fill up with sherry or Madeira. Cork the bottles down with ne
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STRAWBERRIES, to Preserve Whole.
STRAWBERRIES, to Preserve Whole.
Ingredients. —To every lb. of fruit allow 1½ lb. of good loaf sugar, 1 pint of red-currant juice. Mode. —Choose the strawberries not too ripe, of a fine large sort and of a good colour. Pick off the stalks, lay the strawberries in a dish, and sprinkle over them half the quantity of sugar, which must be finely pounded. Shake the dish gently, that the sugar may be equally distributed and touch the under-side of the fruit, and let it remain for 1 day. Then have ready the currant-juice, drawn as for
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STRAWBERRY, Open Tart of, or any other Kind of Preserve.
STRAWBERRY, Open Tart of, or any other Kind of Preserve.
Ingredients. —Trimmings of puff-paste, any kind of jam. Mode. —Butter a tart-pan of the shape shown in the engraving, roll out the paste to the thickness of ½ an inch, and line the pan with it; prick a few holes at the bottom with a fork, and bake the tart in a brisk oven from 10 to 15 minutes. Let the paste cool a little; then fill it with preserve, place a few stars or leaves on it, which have been previously cut out of the paste and baked, and the tart is ready for table. By making it in this
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STURGEON, Baked.
STURGEON, Baked.
Ingredients. —1 small sturgeon, salt and pepper to taste, 1 small bunch of herbs, the juice of ½ lemon, ¼ lb. of butter, 1 pint of white wine. Mode. —Cleanse the fish thoroughly, skin it, and split it along the belly without separating it; have ready a large baking-dish, in which lay the fish, sprinkle over the seasoning and herbs very finely minced, and moisten it with the lemon-juice and wine. Place the butter in small pieces over the whole of the fish, put it in the oven, and baste frequently
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STURGEON, Roast.
STURGEON, Roast.
Ingredients. —Veal stuffing, buttered paper, the tail-end of a sturgeon. Mode. —Cleanse the fish, bone and skin it; make a nice veal stuffing ( see Forcemeats ), and fill it with the part where the bones came from; roll it in buttered paper, bind it up firmly with tape, like a fillet of veal, and roast it in a Dutch oven before a clear fire. Serve with good brown gravy, or plain melted butter. Time. —About 1 hour. Average costs , 1 s. to 1 s. 6 d. per lb. Seasonable from August to March. Note. —
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SUET PUDDING, to serve with Roast Meat.
SUET PUDDING, to serve with Roast Meat.
Ingredients. —1 lb. of flour, 6 oz. of finely-chopped suet, ½ saltspoonful of salt, ½ saltspoonful of pepper, ½ pint of milk or water. Mode. —Chop the suet very finely, after freeing it from skin, and mix it well with the flour; add the salt and pepper (this latter ingredient may be omitted if the flavour is not liked), and make the whole into a smooth paste with the above proportion of milk or water. Tie the pudding in a floured cloth, or put it into a buttered basin, and boil from 2½ to 3 hour
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SUGAR, to Boil, to Caramel.
SUGAR, to Boil, to Caramel.
Ingredients. —To every lb. of lump sugar allow 1 gill of spring water. Mode. —Boil the sugar and water together very quickly over a clear fire, skimming it very carefully as soon as it boils. Keep it boiling until the sugar snaps when a little of it is dropped in a pan of cold water. If it remains hard, the sugar has attained the right degree; then squeeze in a little lemon-juice, and let it remain an instant on the fire. Set the pan into another of cold water, and the caramel is then ready for
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SUPPERS.
SUPPERS.
Much may be done in the arrangement of a supper-table, at a very small expense, provided taste and ingenuity are exercised. The colours and flavours of the various dishes should contrast nicely; there should be plenty of fruit and flowers on the table, and the room should be well lighted. We have endeavoured to show how the various dishes may be placed; but of course these little matters entirely depend on the length and width of the table used, on individual taste, whether the tables are arrang
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SUPPER, BILL OF FARE FOR A BALL, FOR 60 PERSONS (for Winter).
SUPPER, BILL OF FARE FOR A BALL, FOR 60 PERSONS (for Winter).
Boar’s Head garnished with Aspic Jelly. Lobster Salad. Lobster Salad. Fruited Jelly. Mayonnaise of Fowl. Charlotte Russe. Small Ham, garnished. Small Pastry. Biscuits. Iced Savoy Cake. Vanilla Cream. Epergne, with Fruit. Fruited Jelly. Two Roast Fowls, cut up. Two Roast Fowls, cut up. Prawns. Two Boiled Fowls, with Béchamel Sauce. Prawns. Biscuits. Small Pastry. Tongue, ornamented. Custards, in glasses. Trifle, ornamented. Custards, in glasses. Raised Chicken Pie. Tipsy Cake. Fruited Jelly. Swis
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SUPPER, BILL OF FARE FOR A BALL,
SUPPER, BILL OF FARE FOR A BALL,
Or a Cold Collation for a Summer Entertainment, or Wedding or Christening Breakfast for 70 or 80 Persons (July), Dish of Lobster, cut up. Tongue. 3 Compôtes of Fruit. Ribs of Lamb. Veal-and-Ham Pie. 20 Small Dishes of various Summer Fruits. Two Roast Fowls. 4 Blancmanges, to be placed down the table. 3 Dishes of Small Pastry. Mayonnaise of Salmon. Charlotte Russe à la Vanille. Lobster Salad. Epergne, with Flowers. Lobster Salad. Savoy Cake. Mayonnaise of Trout. Tongue, garnished. Dish of Lobster
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SWEETBREADS, Baked (an Entrée).
SWEETBREADS, Baked (an Entrée).
Ingredients. —3 sweetbreads, egg and bread-crumbs, oiled butter, 3 slices of toast, brown gravy. Mode. —Choose large white sweetbreads; put them into warm water to draw out the blood, and to improve their colour; let them remain for rather more than 1 hour; then put them into boiling water, and allow them to simmer for about 10 minutes, which renders them firm. Take them up, drain them, brush over with egg, sprinkle with bread-crumbs; dip them in egg again, and then into more bread-crumbs. Drop
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SWEETBREADS, Fried (à la Maître d’Hôtel), an Entrée.
SWEETBREADS, Fried (à la Maître d’Hôtel), an Entrée.
Ingredients. —3 sweetbreads, egg and bread-crumbs, ¼ lb. of butter, salt and pepper to taste, rather more than ½ pint of maître-d’hôtel sauce. Mode. —Soak the sweetbreads in warm water for an hour; then boil them for 10 minutes; cut them in slices, egg and bread-crumb them, season with pepper and salt, and put them into a frying-pan, with the above proportion of butter. Keep turning them until done, which will be in about 10 minutes; dish them, and pour over them a maître-d’hôtel sauce. The dish
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SWEETBREADS, Stewed (an Entrée).
SWEETBREADS, Stewed (an Entrée).
Ingredients. —3 sweetbreads, 1 pint of white stock, thickening of butter and flour, 6 tablespoonfuls of cream, 1 tablespoonful of lemon-juice, 1 blade of pounded mace, white pepper and salt to taste. Mode. —Soak the sweetbreads in warm water for 1 hour, and boil them for 10 minutes; take them out, put them into cold water for a few minutes; lay them in a stewpan with the stock, and simmer them gently for rather more than ½ hour. Dish them; thicken the gravy with a little butter and flour; let it
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SWEETBREADS, Lambs’, larded, and Asparagus (an Entrée).
SWEETBREADS, Lambs’, larded, and Asparagus (an Entrée).
Ingredients. —2 or 3 sweetbreads, ½ pint of veal stock, white pepper and salt to taste, a small bunch of green onions, 1 blade of pounded mace, thickening of butter and flour, 2 eggs, nearly ½ pint of cream, 1 teaspoonful of minced parsley, a very little grated nutmeg. Mode. —Soak the sweetbreads in lukewarm water, and put them into a saucepan with sufficient boiling water to cover them, and let them simmer for 10 minutes; then take them out and put them into cold water. Now lard them, lay them
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SWEETBREADS, another Way to Dress (an Entrée).
SWEETBREADS, another Way to Dress (an Entrée).
Ingredients. —Sweetbreads, egg and bread-crumbs, ½ pint of gravy, ½ glass of sherry. Mode. —Soak the sweetbreads in water for an hour, and throw them into boiling water to render them firm. Let them stew gently for about ¼ hour, take them out and put them into a cloth to drain all the water from them. Brush them over with egg, sprinkle them with bread-crumbs, and either brown them in the oven or before the fire. Have ready the above quantity of gravy, to which add ½ glass of sherry; dish the swe
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SYLLABUB.
SYLLABUB.
Ingredients. —1 pint of sherry or white wine, ½ grated nutmeg, sugar to taste, 1½ pint of milk. Mode. —Put the wine into a bowl, with the grated nutmeg and plenty of pounded sugar, and milk into it the above proportion of milk from the cow. Clouted cream may be laid on the top, with pounded cinnamon or nutmeg and sugar; and a little brandy may be added to the wine before the milk is put in. In some counties, cider is substituted for the wine: when this is used, brandy must always be added. Warm
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SYLLABUBS, Whipped.
SYLLABUBS, Whipped.
Ingredients. —½ pint of cream, ¼ pint of sherry, half that quantity of brandy, the juice of ½ lemon, a little grated nutmeg, 3 oz. of pounded sugar, whipped cream the same as for trifle. Mode. —Mix all the ingredients together, put the syllabub into glasses, and over the top of them heap a little whipped cream, made in the same manner as for trifle. Solid syllabub is made by whisking or milling the mixture to a stiff froth, and putting it in the glasses, without the whipped cream at the top. Ave
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SYRUP for Jellies, to Clarify.
SYRUP for Jellies, to Clarify.
Ingredients. —To every quart of water allow 2 lbs. of loaf sugar; the white of 1 egg. Mode. —Put the sugar and water into a stewpan; set it on the fire, and, when the sugar is dissolved, add the white of the egg, whipped up with a little water. Whisk the whole well together, and simmer very gently until it has thrown up all the scum. Take this off as it rises, strain the syrup through a fine sieve or cloth into a basin, and keep it for use....
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TAPIOCA PUDDING.
TAPIOCA PUDDING.
Ingredients. —3 oz. of tapioca, 1 quart of milk, 2 oz. of butter, ¼ lb. of sugar, 4 eggs, flavouring of vanilla, grated lemon-rind, or bitter almonds. Mode. —Wash the tapioca, and let it stew gently in the milk by the side of the fire for ¼ hour, occasionally stirring it; then let it cool a little; mix with it the butter, sugar, and eggs, which should be wall beaten, and flavour with either of the above ingredients, putting in about 12 drops of the essence of almonds or vanilla, whichever is pre
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TAPIOCA SOUP.
TAPIOCA SOUP.
Ingredients. —5 oz. of tapioca, 2 quarts of stock. Mode. —Put the tapioca into cold stock, and bring it gradually to a boil. Simmer gently till tender, and serve. Time. —Rather more than 1 hour. Average cost , 1 s. 6 d. per quart. Seasonable all the year. Sufficient for 8 persons....
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TARTLETS.
TARTLETS.
Ingredients. —Trimmings of puff-paste, any jam or marmalade that may be preferred. Mode. —Roll out the paste to the thickness of about ½ inch; butter some small round patty-pans, line them with it, and cut off the superfluous paste close to the edge of the pan. Put a small piece of bread into each tartlet (this is to keep them in shape), and bake in a brisk oven for about 10 minutes, or rather longer. When they are done, and are of a nice colour, take the pieces of bread out carefully, and repla
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TARTLETS, Polish.
TARTLETS, Polish.
Ingredients. —Puff-paste, the white of an egg, pounded sugar. Mode. —Roll some good puff-paste out thin, and cut it into 2½-inch squares; brush each square over with the white of an egg, then fold down the corners, so that they all meet in the middle of each piece of paste; slightly press the two pieces together, brush them over with the egg, sift over sugar, and bake in a nice quick oven for about ¼ hour. When they are done, make a little hole in the middle of the paste, and fill it up with apr
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TEA, to make.
TEA, to make.
There is very little art in making good tea; if the water is boiling, and there is no sparing of the fragrant leaf, the beverage will almost invariably be good. The old-fashioned plan of allowing a teaspoonful to each person, and one over, is still practised. Warm the teapot with boiling water; let it remain for two or three minutes for the vessel to become thoroughly hot, then pour it away. Put in the tea, pour in from ½ to ¾ pint of boiling water, close the lid, and let it stand for the tea to
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TEA-CAKES.
TEA-CAKES.
Ingredients. —2 lbs. of flour, ½ teaspoonful of salt, ¼ lb. of butter or lard, 1 egg, a piece of German yeast the size of a walnut, warm milk. Mode. —Put the flour (which should be perfectly dry) into a basin; mix with it the salt, and rub in the butter or lard; then beat the egg well, stir to it the yeast, and add these to the flour with as much warm milk as will make the whole into a smooth paste, and knead it well. Let it rise near the fire, and, when well risen, form it into cakes; place the
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TEA-CAKES, to toast.
TEA-CAKES, to toast.
Cut each tea-cake into three or four slices, according to its thickness; toast them on both sides before a nice clear fire, and as each slice is done, spread it with butter on both sides. When a cake is toasted, pile the slices one on the top of the other, cut them into quarters, put them on a very hot plate, and send the cakes immediately to table. As they are wanted, send them in hot, one or two at a time, as, if allowed to stand, they spoil, unless kept in a muffin-plate over a basin of boili
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TEAL, Roast.
TEAL, Roast.
Ingredients. —Teal, butter, a little flour. Mode. —Choose fat, plump birds, after the frost has set in, as they are generally better flavoured; truss them in the same manner as wild duck; roast them before a brisk fire, and keep them well basted. Serve with brown or orange gravy, water-cresses, and a cut lemon. The remains of teal make excellent hash. Time. —From 9 to 15 minutes. Average cost , 1 s. each; but seldom bought. Sufficient. —2 for a dish. Seasonable from October to February....
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TEAL.
TEAL.
Teal , being of the same character as widgeon and wild duck, may be treated, in carving, in the same style....
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TENCH, Matelot of.
TENCH, Matelot of.
Ingredients. —½ pint of stock, ½ pint of port wine, 1 dozen button onions, a few mushrooms, a faggot of herbs, 2 blades of mace, 1 oz. of butter, 1 teaspoonful of minced parsley, thyme, 1 shalot, 2 anchovies, 1 teacupful of stock, flour, 1 dozen oysters, the juice of ½ lemon; the number of tench, according to size. Mode. —Scale and clean the tench, cut them into pieces, and lay them in a stewpan; add the stock, wine, onions, mushrooms, herbs, and mace, and simmer gently for ½ hour. Put into anot
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TENCH, Stewed with Wine.
TENCH, Stewed with Wine.
Ingredients. —½ pint of stock, ½ pint of Madeira or sherry, salt and pepper to taste, 1 bay-leaf, thickening of butter and flour. Mode. —Clean and crimp the tench, carefully lay it in a stewpan with the stock, wine, salt and pepper, and bay-leaf, let it stew gently for ½ hour; then take it out, put it on a dish, and keep hot. Strain the liquor, and thicken it with butter and flour kneaded together, and stew for 5 minutes. If not perfectly smooth, squeeze it through a tammy, add a very little cay
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TENDRONS DE VEAU, Stewed (an Entrée).
TENDRONS DE VEAU, Stewed (an Entrée).
Ingredients. —The gristles from 2 breasts of veal, white stock, 1 faggot of savoury herbs, 2 blades of pounded mace, 4 cloves, 2 carrots, 2 onions, a strip of lemon-peel. Mode. —The tendrons or gristles, which are found round the front of a breast of veal, are now very frequently served as an entrée, and when well dressed, make a nice and favourite dish. Detach the gristles from the bone, and cut them neatly out, so as not to spoil the joint for roasting or stewing. Put them into a stewpan, with
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TENDRONS DE VEAU (an Entrée).
TENDRONS DE VEAU (an Entrée).
Ingredients. —The gristles from 2 breasts of veal, white stock, 1 faggot of savoury herbs, 1 blade of pounded mace, 4 cloves, 2 carrots, 2 onions, a strip of lemon-peel, egg and bread-crumbs, 2 tablespoonfuls of chopped mushrooms, salt and pepper to taste, 2 tablespoonfuls of sherry, the yolk of 1 egg, 3 tablespoonfuls of cream. Mode. —After removing the gristles from a breast of veal, stew them for 4 hours, as in the preceding recipe, with stock, herbs, mace, cloves, carrots, onions, and lemon-
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TETE DE VEAU EN TORTUE (an Entrée).
TETE DE VEAU EN TORTUE (an Entrée).
Ingredients. —Half a calf’s head, or the remains of a cold boiled one; rather more than 1 pint of good white stock, 1 glass of sherry or Madeira, cayenne and salt to taste, about 12 mushroom-buttons (when obtainable), 6 hard-boiled eggs, 4 gherkins, 8 quenelles, or forcemeat balls, 12 crayfish, 12 croûtons. Mode. —Half a calf’s head is sufficient to make a good entrée, and if there are any remains of a cold one left from the preceding day, it will answer very well for this dish. After boiling th
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TIPSY CAKE.
TIPSY CAKE.
Ingredients. —1 moulded sponge or Savoy cake, sufficient sweet wine or sherry to soak it, 6 tablespoonfuls of brandy, 2 oz. of sweet almonds, 1 pint of rich custard. Mode. —Procure a cake that is three or four days old,—either sponge, Savoy, or rice answering for the purpose of a tipsy cake. Cut the bottom of the cake level, to make it stand firm in the dish; make a small hole in the centre, and pour in and over the cake sufficient sweet wine or sherry, mixed with the above proportion of brandy,
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TIPSY CAKE, an easy way of making.
TIPSY CAKE, an easy way of making.
Ingredients. —12 stale small sponge-cakes, raisin wine, ½ lb. of jam, 1 pint of custard ( see Custard ). Mode. —Soak the sponge-cakes, which should be stale (on this account they should be cheaper), in a little raisin wine; arrange them on a deep glass dish in four layers, putting a layer of jam between each, and pour round them a pint of custard, made by recipe, decorating the top with cut preserved-fruit. Time. —2 hours to soak the cakes. Average cost , 2 s. 6 d. Sufficient for 1 dish. Seasona
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TOAD-IN-THE-HOLE (Cold Meat Cookery).
TOAD-IN-THE-HOLE (Cold Meat Cookery).
Ingredients. —6 oz. of flour, 1 pint of milk, 3 eggs, butter, a few slices of cold mutton, pepper and salt to taste, 2 kidneys. Mode. —Make a smooth batter of flour, milk, and eggs in the above proportion; butter a baking-dish, and pour in the batter. Into this place a few slices of cold mutton, previously well seasoned, and the kidneys, which should be cut into rather small pieces; bake about 1 hour, or rather longer, and send it to table in the dish it was baked in. Oysters or mushrooms may be
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TOAD-IN-THE-HOLE (a Homely but Savoury Dish).
TOAD-IN-THE-HOLE (a Homely but Savoury Dish).
Ingredients. —1½ lb. of rump-steak, 1 sheep’s kidney, pepper and salt to taste. For the batter, 3 eggs, 1 pint of milk, 4 tablespoonfuls of flour, ½ saltspoonful of salt. Mode. —Cut up the steak and kidney into convenient-sized pieces, and put them into a pie-dish, with a good seasoning of salt and pepper; mix the flour with a small quantity of milk at first, to prevent its being lumpy; add the remainder, and the 3 eggs, which should be well beaten; put in the salt, stir the batter for about 5 m
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TOAST, to make Dry.
TOAST, to make Dry.
To make dry toast properly, a great deal of attention is required; much more, indeed, than people generally suppose. Never use new bread for making any kind of toast, as it eats heavy, and, besides, is very extravagant. Procure a loaf of household bread about two days old; cut off as many slices as may be required, not quite ¼ inch in thickness; trim off the crusts and ragged edges, put the bread on a toasting-fork, and hold it before a very clear fire. Move it backwards and forwards until the b
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TOAST, to make Hot Buttered.
TOAST, to make Hot Buttered.
A loaf of household bread about two days old answers for making toast better than cottage bread, the latter not being a good shape, and too crusty for the purpose. Cut as many nice even slices as may be required, rather more than ¼ inch in thickness, and toast them before a very bright fire, without allowing the bread to blacken, which spoils the appearance and flavour of all toast. When of a nice colour on both sides, put it on a hot plate; divide some good butter into small pieces, place them
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TOAST-AND-WATER.
TOAST-AND-WATER.
Ingredients. —A slice of bread, 1 quart of boiling water. Mode. —Cut a slice from a stale loaf (a piece of hard crust is better than anything else for the purpose), toast it of a nice brown on every side, but do not allow it to burn or blacken . Put it into a jug, pour the boiling water over it, cover it closely, and let it remain until cold. When strained, it will be ready for use. Toast-and-water should always be made a short time before it is required, to enable it to get cold: if drunk in a
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TOAST SANDWICHES.
TOAST SANDWICHES.
Ingredients. —Thin cold toast, thin slices of bread-and-butter, pepper and salt to taste. Mode. —Place a very thin piece of cold toast between 2 slices of thin bread-and-butter in the form of a sandwich, adding a seasoning of pepper and salt. This sandwich may be varied by adding a little pulled meat, or very fine slices of cold meat, to the toast, and in any of these forms will be found very tempting to the appetite of an invalid....
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TOFFEE, Everton.
TOFFEE, Everton.
Ingredients. —1 lb. of powdered loaf sugar, 1 teacupful of water, ¼ lb. of butter, 6 drops of essence of lemon. Mode. —Put the water and sugar into a brass pan, and beat the butter to a cream. When the sugar is dissolved, add the butter, and keep stirring the mixture over the fire until it sets, when a little is poured on to a buttered dish; and just before the toffee is done, add the essence of lemon. Butter a dish or tin, pour on it the mixture, and when cool, it will easily separate from the
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TOMATO SAUCE for Keeping (Excellent).
TOMATO SAUCE for Keeping (Excellent).
Ingredients. —To every quart of tomato-pulp allow 1 pint of cayenne vinegar, ¾ oz. of shalots, ¾ oz. of garlic, peeled and cut in slices; salt to taste. To every six quarts of liquor, 1 pint of soy, 1 pint of anchovy-sauce. Mode. —Gather the tomatoes quite ripe; bake them in a slow oven till tender; rub them through a sieve, and to every quart of pulp add cayenne vinegar, shalots, garlic, and salt, in the above proportion; boil the whole together till the garlic and shalots are quite soft; then
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TOMATO SAUCE for Keeping (Excellent).
TOMATO SAUCE for Keeping (Excellent).
Ingredients. —1 dozen tomatoes, 2 teaspoonfuls of the best powdered ginger, 1 dessertspoonful of salt, 1 head of garlic chopped fine, 2 tablespoonfuls of vinegar, 1 dessertspoonful of Chili vinegar (a small quantity of cayenne may be substituted for this). Mode. —Choose ripe tomatoes, put them into a stone jar, and stand them in a cool oven until quite tender; when cold, take the skins and stalks from them, mix the pulp with the liquor which is in the jar, but do not strain it; add all the other
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TOMATO SAUCE for Keeping (Excellent).
TOMATO SAUCE for Keeping (Excellent).
Ingredients. —3 dozen tomatoes; to every pound of tomato-pulp allow 1 pint of Chili vinegar, 1 oz. of garlic, 1 oz. of shalot, 2 oz. of salt, 1 large green capsicum, ½ teaspoonful of cayenne, 2 pickled gherkins, 6 pickled onions, 1 pint of common vinegar, and the juice of 6 lemons. Mode. —Choose the tomatoes when quite ripe and red; put them in a jar with a cover to it, and bake them till tender. The better way is to put them in the oven overnight, when it will not be too hot, and examine them i
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TOMATO SAUCE, Hot, to serve with Cutlets, Roast Meats, &c.
TOMATO SAUCE, Hot, to serve with Cutlets, Roast Meats, &c.
Ingredients. —6 tomatoes, 2 shalots, 1 clove, 1 blade of mace, salt and cayenne to taste, ¼ pint of gravy or stock. Mode. —Cut the tomatoes in two, and squeeze the juice and seeds out; put them in a stewpan with all the ingredients, and let them simmer gently until the tomatoes are tender enough to pulp; rub the whole through a sieve, boil it for a few minutes, and serve. The shalots and spices may be omitted when their flavour is objected to. Time. —1 hour, or rather more, to simmer the tomatoe
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TOMATOES, Baked (Excellent).
TOMATOES, Baked (Excellent).
Ingredients. —8 or 10 tomatoes, pepper and salt to taste, 2 oz. of butter, bread-crumbs. Mode. —Take off the stalks from the tomatoes; cut them into thick slices, and put them into a deep baking-dish; add a plentiful seasoning of pepper and salt, and butter in the above proportion; cover the whole with bread-crumbs; drop over these a little clarified butter; bake in a moderate oven from 20 minutes to ½ hour, and serve very hot. This vegetable dressed as above, is an exceedingly nice accompanimen
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TOMATOES, Baked (another Mode).
TOMATOES, Baked (another Mode).
Ingredients. —Some bread-crumbs, a little butter, onion, cayenne, and salt. Mode. —Bake the tomatoes whole, then scoop out a small hole at the top; fry the bread-crumbs, onion, &c., and fill the holes with this as high up as possible; then brown the tomatoes with a salamander, or in an oven, and take care that the skin does not break....
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TOMATOES, Stewed.
TOMATOES, Stewed.
Ingredients. —8 tomatoes, pepper and salt to taste, 2 oz. of butter, 2 tablespoonfuls of vinegar. Mode. —Slice the tomatoes into a lined saucepan; season them with pepper and salt, and place small pieces of butter on them. Cover the lid down closely, and stew from 20 to 25 minutes, or until the tomatoes are perfectly tender; add the vinegar, stir two or three times, and serve with any kind of roast meat, with which they will be found a delicious accompaniment. Time. —20 to 25 minutes. Average co
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TOMATOES, Stewed.
TOMATOES, Stewed.
Ingredients. —8 tomatoes, about ½ pint of good gravy, thickening of butter and flour, cayenne and salt to taste. Mode. —Take out the stalks of the tomatoes; put them into a wide stewpan, pour over them the above proportion of good brown gravy, and stew gently until they are tender, occasionally carefully turning them, that they may be equally done. Thicken the gravy with a little butter and flour worked together on a plate; let it just boil up after the thickening is added, and serve. If it be a
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TONGUE, Boiled.
TONGUE, Boiled.
Ingredients. —1 tongue, a bunch of savoury herbs, water. Mode. —In choosing a tongue, ascertain how long it has been dried or pickled, and select one with a smooth skin, which denotes its being young and tender. If a dried one, and rather hard, soak it at least for 12 hours previous to cooking it; if, however, it is fresh from the pickle, 2 or 3 hours will be sufficient for it to remain in soak. Put the tongue into a stewpan with plenty of cold water and a bunch of savoury herbs; let it graduall
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TONGUES, to Cure.
TONGUES, to Cure.
Ingredients. —For a tongue of 7 lbs., 1 oz. of saltpetre, ½ oz. of black pepper, 4 oz. of sugar, 3 oz. of juniper berries, 6 oz. of salt. Mode. —Rub the above ingredients well into the tongue, and let it remain in the pickle for 10 days or a fortnight; then drain it, tie it up in brown paper, and have it smoked for about 20 days over a wood fire; or it may be boiled out of this pickle. Time. —From 10 to 14 days to remain in the pickle; to be smoked 24 days. Average cost , for a medium-sized uncu
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TONGUES, to Cure.
TONGUES, to Cure.
Ingredients. —9 lbs. of salt, 8 oz. of sugar, 9 oz. of powdered saltpetre. Mode. —Rub the above ingredients well into the tongues, and keep them in this curing mixture for 2 months, turning them every day. Drain them from the pickle, cover with brown paper, and have them smoked for about 3 weeks. Time. —The tongues to remain in pickle 2 months; to be smoked 3 weeks. Sufficient. —The above quantity of brine sufficient for 12 tongues, of 5 lbs. each. Seasonable at any time....
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TONGUE, to Pickle and Dress a, to Eat Cold.
TONGUE, to Pickle and Dress a, to Eat Cold.
Ingredients. —6 oz. of salt, 2 oz. of bay-salt, 1 oz. of saltpetre, 3 oz. of coarse sugar; cloves, mace, and allspice to taste; butter, common crust of flour and water. Mode. —Lay the tongue for a fortnight in the above pickle, turn it every day, and be particular that the spices are well pounded; put it into a small pan just large enough to hold it, place some pieces of butter on it, and cover with a common crust. Bake in a slow oven until so tender that a straw would penetrate it; take off the
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TREACLE PUDDING, Rolled.
TREACLE PUDDING, Rolled.
Ingredients. —1 lb. of suet crust, ¼ lb. of treacle, ½ teaspoonful of grated ginger. Mode. —Make, with 1 lb. of flour, a suet crust by our given recipe, roll it out to the thickness of ½ inch, and spread the treacle equally over it, leaving a small margin where the paste joins; close the ends securely, tie the pudding in a floured cloth, plunge it into boiling water, and boil for 2 hours. We have inserted this pudding, being economical, and a favourite one with children; it is, of course, only s
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TRIFLE, to make a.
TRIFLE, to make a.
Ingredients. —For the whip, 1 pint of cream, 3 oz. of pounded sugar, the white of 2 eggs, a small glass of sherry or raisin wine. For the trifle, 1 pint of custard, made with 8 eggs to a pint of milk; 6 small sponge-cakes, or 6 slices of sponge-cake; 12 macaroons, 2 dozen ratafias, 2 oz. of sweet almonds, the grated rind of 1 lemon, a layer of raspberry or strawberry jam, ½ pint of sherry or sweet wine, 6 tablespoonfuls of brandy. Mode. —The whip to lay over the top of the trifle should be made
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TRIFLE, Indian.
TRIFLE, Indian.
Ingredients. —1 quart of milk, the rind of ½ large lemon, sugar to taste, 5 heaped tablespoonfuls of rice-flour, 1 oz. of sweet almonds, ½ pint of custard. Mode. —Boil the milk and lemon-rind together until the former is well flavoured; take out the lemon-rind and stir in the rice-flour, which should first be moistened with cold milk, and add sufficient loaf sugar to sweeten it nicely. Boil gently for about 5 minutes, and keep the mixture stirred; take it off the fire, let it cool a little , and
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TRIPE, to Dress.
TRIPE, to Dress.
Ingredients. —Tripe, onion sauce, milk and water. Mode. —Ascertain that the tripe is quite fresh, and have it cleaned and dressed. Cut away the coarsest fat, and boil it in equal proportions of milk and water for ¾ hour. Should the tripe be entirely undressed, more than double that time should be allowed for it. Have ready some onion sauce, made by our given recipe, dish the tripe, smother it with the sauce, and the remainder send to table in a tureen. Time. —¾ hour; for undressed tripe, from 2½
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TROUT, Stewed.
TROUT, Stewed.
Ingredients. —2 middling-sized trout, ½ onion cut in thin slices, a little parsley, 2 cloves, 1 blade of mace, 2 bay-leaves, a little thyme, salt and pepper to taste, 1 pint of medium stock, 1 glass of port wine, thickening of butter and flour. Mode. —Wash the fish very clean, and wipe it quite dry. Lay it in a stewpan, with all the ingredients but the butter and flour, and simmer gently for ½ hour, or rather more, should not the fish be quite done. Take it out, strain the gravy, add the thicken
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TRUFFLES, to Dress, with Champagne.
TRUFFLES, to Dress, with Champagne.
Ingredients. —12 fine black truffles, a few slices of fat bacon, 1 carrot, 1 turnip, 2 onions, a bunch of savoury herbs, including parsley, 1 bay-leaf, 2 cloves, 1 blade of pounded mace, 2 glasses of champagne, ½ pint of stock. Mode. —Carefully select the truffles, reject those that have a musty smell, and wash them well with a brush, in cold water only, until perfectly clean. Put the bacon into a stewpan, with the truffles and the remaining ingredients; simmer these gently for an hour, and let
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TRUFFLES A L’ITALIENNE.
TRUFFLES A L’ITALIENNE.
Ingredients. —10 truffles, 1 tablespoonful of minced parsley, 1 minced shalot, salt and pepper to taste, 2 oz. of butter, 2 tablespoonfuls of good brown gravy, the juice of ½ lemon, cayenne to taste. Mode. —Wash the truffles and cut them into slices about the size of a penny-piece; put them into a frying-pan, with the parsley, shalot, salt, pepper, and 1 oz. of butter; stir them over the fire, that they may all be equally done, which will be in about 10 minutes, and drain off some of the butter;
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TRUFFLES, Italian Mode of Dressing.
TRUFFLES, Italian Mode of Dressing.
Ingredients. —10 truffles, ¼ pint of salad-oil, pepper and salt to taste, 1 tablespoonful of minced parsley, a very little finely minced garlic, 2 blades of pounded mace, 1 tablespoonful of lemon-juice. Mode. —After cleansing and brushing the truffles, cut them into thin slices, and put them in a baking-dish, on a seasoning of oil, pepper, salt, parsley, garlic, and mace in the above proportion. Bake them for nearly an hour, and, just before serving, add the lemon-juice, and send them to table v
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TRUFFLES AU NATUREL.
TRUFFLES AU NATUREL.
Ingredients. —Truffles, buttered paper. Mode. —Select some fine truffles; cleanse them, by washing them in several waters with a brush, until not a particle of sand or grit remains on them; wrap each truffle in buttered paper, and bake in a hot oven for quite an hour; take off the paper, wipe the truffles, and serve them in a hot napkin. Time. —1 hour. Average cost. —Not often bought in this country. Seasonable from November to March....
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TURBOT.
TURBOT.
In choosing turbot see that it is thick, and of a yellowish white; for if of a bluish tint, it is not good. The turbot-kettle, as will be seen by our cut, is made differently from ordinary fish kettles, it being less deep, whilst it is wider, and more pointed at the sides; thus exactly answering to the shape of the fish which it is intended should be boiled in it....
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TURBOT, Boiled.
TURBOT, Boiled.
Ingredients. —6 oz. of salt to each gallon of water. Mode. —Choose a middling-sized turbot; for they are invariably the most valuable: if very large, the meat will be tough and thready. Three or four hours before dressing, soak the fish in salt and water to take off the slime; then thoroughly cleanse it, and with a knife make an incision down the middle of the back, to prevent the skin of the belly from cracking. Rub it over with lemon, and be particular not to cut off the fins. Lay the fish in
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TURBOT, to Help.
TURBOT, to Help.
First run the fish-slice down the thickest part of the fish lengthwise, quite through to the bone, and then cut handsome and regular slices across the fish until all the meat on the upper side is helped. When the carver has removed all the meat from the upper side of the fish, the backbone should be raised, put on one side of the dish, and the under side helped as the upper....
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TURBOT À LA CREME.
TURBOT À LA CREME.
Ingredients. —The remains of cold turbot. For sauce, 2 oz. of butter, 4 tablespoonfuls of cream; salt, cayenne, and pounded mace to taste. Mode. —Clear away all skin and bone from the flesh of the turbot, which should be done when it comes from table, as it causes less waste when trimmed hot. Cut the flesh into nice square pieces, as equally as possible; put into a stewpan the butter, let it melt, and add the cream and seasoning; let it just simmer for one minute, but not boil. Lay in the fish t
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TURBOT, Baked Fillets of.
TURBOT, Baked Fillets of.
Ingredients. —The remains of cold turbot, lobster sauce left from the preceding day, egg, and bread-crumbs; cayenne and salt to taste; minced parsley, nutmeg, lemon-juice. Mode. —After having cleared the fish from all skin and bone, divide it into square pieces of an equal size; brush them over with egg, sprinkle with bread-crumbs mixed with a little minced parsley and seasoning. Lay the fillets in a baking-dish, with sufficient butter to baste with. Bake for ¼ hour, and do not forget to keep th
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TURBOT A L’ITALIENNE, Fillets of.
TURBOT A L’ITALIENNE, Fillets of.
Ingredients. —The remains of cold turbot, Italian sauce. Mode. —Clear the fish carefully from the bone, and take away all skin, which gives an unpleasant flavour to the sauce. Make the sauce hot, lay in the fish to warm through, but do not let it boil. Garnish with croûtons. Time. —5 minutes. Seasonable all the year....
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TURBOT, or other Large Fish, Garnish for.
TURBOT, or other Large Fish, Garnish for.
Take the crumb of a stale loaf, cut it into small pyramids with flat tops, and on the top of each pyramid put rather more than a tablespoonful of white of egg beaten to a stiff froth. Over this, sprinkle finely-chopped parsley and fine raspings of a dark colour. Arrange these on the napkin round the fish, one green and one brown alternately....
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TURBOT AU GRATIN.
TURBOT AU GRATIN.
Ingredients. —Remains of cold turbot, béchamel ( see Sauces ), bread-crumbs, butter. Mode. —Cut the flesh of the turbot into small dice, carefully freeing it from all skin and bone. Put them into a stewpan, and moisten with 4 or 5 tablespoonfuls of béchamel. Let it get thoroughly hot, but do not allow it to boil. Spread the mixture on a dish, cover with finely-grated bread-crumbs, and place small pieces of butter over the top. Brown it in the oven, or with a salamander. Time. —Altogether, ½ hour
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TURKEY, Boiled.
TURKEY, Boiled.
Ingredients. —Turkey; forcemeat. Choosing and Trussing. —Hen turkeys are preferable for boiling, on account of their whiteness and tenderness, and one of moderate size should be selected, as a large one is not suitable for this mode of cooking. They should not be dressed until they have been killed 3 or 4 days, as they will neither look white, nor will they be tender. Pluck the bird, carefully draw, and singe it with a piece of white paper; wash it inside and out, and wipe it thoroughly dry with
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TURKEY, Croquettes of (Cold Meat Cookery).
TURKEY, Croquettes of (Cold Meat Cookery).
Ingredients. —The remains of cold turkey; to every ½ lb. of meat allow 2 oz. of ham or bacon, 2 shalots, 1 oz. of butter, 1 tablespoonful of flour, the yolks of 2 eggs, egg and bread-crumbs. Mode. —The smaller pieces, that will not do for a fricassée or hash, answer very well for this dish. Mince the meat finely with ham or bacon in the above proportion; make a gravy of the bones and trimmings, well seasoning it; mince the shalots, put them into a stewpan with the butter, add the flour; mix well
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TURKEY, Fricasseed (Cold Meat Cookery).
TURKEY, Fricasseed (Cold Meat Cookery).
Ingredients. —The remains of cold roast or boiled turkey; a strip of lemon-peel, a bunch of savoury herbs, 1 onion, pepper and salt to taste, 1 pint of water, 4 tablespoonfuls of cream, the yolk of an egg. Mode. —Cut some nice slices from the remains of a cold turkey, and put the bones and trimmings into a stewpan, with the lemon-peel, herbs, onion, pepper, salt, and the water; stew for an hour, strain the gravy, and lay in the pieces of turkey. When warm through, add the cream and the yolk of a
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TURKEY, Hashed.
TURKEY, Hashed.
Ingredients. —The remains of cold roast turkey, 1 onion, pepper and salt to taste, rather more than 1 pint of water, 1 carrot, 1 turnip, 1 blade of mace, a bunch of savoury herbs, 1 tablespoonful of mushroom ketchup, 1 tablespoonful of port wine, thickening of butter and flour. Mode. —Cut the turkey into neat joints; the best pieces reserve for the hash, the inferior joints and trimmings put into a stewpan with an onion cut in slices, pepper and salt, a carrot, turnip, mace, herbs, and water in
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TURKEY, Roast.
TURKEY, Roast.
Ingredients. —Turkey; forcemeat. Choosing and Trussing. —Choose cock turkeys by their short spurs and black legs, in which case they are young; if the spurs are long, and the legs pale and rough, they are old. If the bird has been long killed, the eyes will appear sunk and the feet very dry; but, if fresh, the contrary will be the case. Middling-sized fleshy turkeys are by many persons considered superior to those of an immense growth, as they are, generally speaking, much more tender. They shou
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TURKEY, Roast.
TURKEY, Roast.
A noble dish is a turkey, roast or boiled. A Christmas dinner, with the middle-classes of this empire, would scarcely be a Christmas dinner without its turkey; and we can hardly imagine an object of greater envy than is presented by a respected portly pater-familias carving, at the season devoted to good cheer and genial charity, his own fat turkey, and carving it well. The only art consists, as in the carving of a goose, in getting from the breast as many fine slices as possible; and all must h
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TURKEY POULTS, Roast.
TURKEY POULTS, Roast.
Ingredients. —Turkey poult; butter. Choosing and Trussing. —Choose a plump bird, and truss it in the following manner:—After it has been carefully plucked, drawn, and singed, skin the neck, and fasten the head under the wing; turn the legs at the first joint, and bring the feet close to the thighs, as a woodcock should be trussed, and do not stuff it . Mode. —Put it down to a bright fire, keep it well basted, and at first place a piece of paper on the breast to prevent its taking too much colour
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TURKEY SOUP (a Seasonable Dish at Christmas).
TURKEY SOUP (a Seasonable Dish at Christmas).
Ingredients. —2 quarts of medium stock, the remains of a cold roast turkey, 2 oz. of rice-flour or arrowroot, salt and pepper to taste, 1 tablespoonful of Harvey’s sauce or mushroom ketchup. Mode. —Cut up the turkey in small pieces, and put it in the stock; let it simmer slowly until the bones are quite clean. Take the bones out, and work the soup through a sieve; when cool, skim well. Mix the rice-flour or arrowroot to a batter with a little of the soup; add it with the seasoning and sauce, or
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TURNIP SOUP
TURNIP SOUP
Ingredients. —3 oz. of butter, 9 good-sized turnips, 4 onions, 2 quarts of stock, seasoning to taste. Mode. —Melt the butter in the stewpan, but do not let it boil; wash, drain, and slice the turnips and onions very thin; put them in the butter, with a teacupful of stock, and stew very gently for an hour. Then add the remainder of the stock, and simmer another hour. Rub it through a tammy, put it back into the stewpan, but do not let it boil. Serve very hot. Time. —2½ hours. Average cost , 8 d.
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TURNIPS, Boiled.
TURNIPS, Boiled.
Ingredients. —Turnips; to each ½ gallon of water allow 1 heaped tablespoonful of salt. Mode. —Pare the turnips, and, should they be very large, divide them into quarters; but, unless this is the case, let them be cooked whole. Put them into a saucepan of boiling water, salted in the above proportion, and let them boil gently until tender. Try them with a fork, and, when done, take them up in a colander; let them thoroughly drain, and serve. Boiled turnips are usually sent to table with boiled mu
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TURNIPS, Mashed.
TURNIPS, Mashed.
Ingredients. —10 or 12 large turnips; to each ½ gallon of water allow 1 heaped tablespoonful of salt, 2 oz. of butter, cayenne or white paper to taste. Mode. —Pare the turnips, quarter them, and put them into boiling water, salted in the above proportion; boil them until tender; then drain them in a colander, and squeeze them as dry as possible by pressing them with the back of a large plate. When quite free from water, rub the turnips with a wooden spoon through the colander, and put them into
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TURNIPS IN WHITE SAUCE. (An Entremets, or to be served with the Second Course as a Side-dish.)
TURNIPS IN WHITE SAUCE. (An Entremets, or to be served with the Second Course as a Side-dish.)
Ingredients. —7 or 8 turnips, 1 oz. of butter, ½ pint of white sauce. Mode. —Peel and cut the turnips in the shape of pears or marbles; boil them in salt and water, to which has been added a little butter, until tender; then take them out, drain, arrange them on a dish, and pour over the white sauce made by either of the recipes, and to which has been added a small lump of sugar. In winter, when other vegetables are scarce, this will be found a very good and pretty-looking dish: when approved, a
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VANILLA CUSTARD SAUCE, to serve with Puddings.
VANILLA CUSTARD SAUCE, to serve with Puddings.
Ingredients. —½ pint of milk, 2 eggs, 2 oz. of sugar, 10 drops of essence of vanilla. Mode. —Beat the eggs, sweeten the milk; stir these ingredients well together, and flavour them with essence of vanilla, regulating the proportion of this latter ingredient by the strength of the essence, the size of the eggs, &c. Put the mixture into a small jug, place this jug in a saucepan of boiling water, and stir the sauce one way until it thickens; but do not allow it to boil, or it will instantly
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VEAL, Baked (Cold Meat Cookery).
VEAL, Baked (Cold Meat Cookery).
Ingredients. —½ lb. of cold roast veal, a few slices of bacon, 1 pint of bread-crumbs, ½ pint of good veal gravy, ½ teaspoonful of minced lemon-peel, 1 blade of pounded mace, cayenne and salt to taste, 4 eggs. Mode. —Mince finely the veal and bacon; add the bread-crumbs, gravy, and seasoning, and stir these ingredients well together. Beat up the eggs thoroughly; add these, mix the whole well together, put into a dish, and bake from ¾ to 1 hour. When liked, a little good gravy may be served in a
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VEAL, Roast Breast of.
VEAL, Roast Breast of.
Ingredients. —Veal; a little flour. Mode. —Wash the veal, well wipe it, and dredge it with flour; put it down to a bright fire, not too near, as it should not be scorched. Baste it plentifully until done; dish it, pour over the meat some good melted butter, and send to table with it a piece of boiled bacon and a cut lemon. Time. —From 1½ to 2 hours. Average cost , 8½ d. per lb. Sufficient for 5 or 6 persons. Seasonable from March to October....
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VEAL, Breast of, to Carve.
VEAL, Breast of, to Carve.
The carving of a breast of veal is not dissimilar to that of a fore-quarter of lamb, when the shoulder has been taken off. The breast of veal consists of two parts,—the rib-bones and the gristly brisket. These two parts should first be separated by sharply passing the knife in the direction of the lines 1, 2; when they are entirely divided, the rib-bones should be carved in the direction of the lines 5 to 6; and the brisket can be helped by cutting pieces in the direction 3 to 4. The carver shou
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VEAL, Stewed Breast of, and Peas.
VEAL, Stewed Breast of, and Peas.
Ingredients. —Breast of veal, 2 oz. of butter, a bunch of savoury herbs, including parsley; 2 blades of pounded mace, 2 cloves, 5 or 6 young onions, 1 strip of lemon-peel, 6 allspice, ¼ teaspoonful of pepper, 1 teaspoonful of salt, thickening of butter and flour, 2 tablespoonfuls of sherry, 2 tablespoonfuls of tomato sauce, 1 tablespoonful of lemon-juice, 2 tablespoonfuls of mushroom ketchup, green peas. Mode. —Cut the breast in half, after removing the bone underneath, and divide the meat into
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VEAL, à la Bourgeoise (Excellent).
VEAL, à la Bourgeoise (Excellent).
Ingredients. —2 to 3 lbs. of the loin or neck of veal, 10 or 12 young carrots, a bunch of green onions, 2 slices of lean bacon, 2 blades of pounded mace, 1 bunch of savoury herbs, pepper and salt to taste, a few new potatoes, 1 pint of green peas. Mode. —Cut the veal into cutlets, trim them, and put the trimmings into a stewpan with a little butter; lay in the cutlets and fry them a nice brown colour on both sides. Add the bacon, carrots, onions, spice, herbs, and seasoning; pour in about a pint
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VEAL CAKE (a Convenient Dish for a Picnic).
VEAL CAKE (a Convenient Dish for a Picnic).
Ingredients. —A few slices of cold roast veal, a few slices of cold ham, 2 hard-boiled eggs, 2 tablespoonfuls of minced parsley, a little pepper, good gravy. Mode. —Cut off all the brown outside from the veal, and cut the eggs into slices. Procure a pretty mould; lay veal, ham, eggs, and parsley in layers, with a little pepper between each, and when the mould is full, get some strong stock, and fill up the shape. Bake for ½ hour, and when cold, turn it out. Time. —½ hour. Seasonable at any time.
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VEAL, Curried (Cold Meat Cookery).
VEAL, Curried (Cold Meat Cookery).
Ingredients. —The remains of cold roast veal, 4 onions, 2 apples sliced, 1 tablespoonful of curry-powder, 1 dessertspoonful of flour, ½ pint of broth or water, 1 tablespoonful of lemon-juice. Mode. —Slice the onions and apples, and fry them in a little butter; then take them out, cut the meat into neat cutlets, and fry these of a pale brown; add the curry-powder and flour, put in the onion, apples, and a little broth or water, and stew gently till quite tender; add the lemon-juice, and serve wit
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VEAL CUTLETS (an Entrée).
VEAL CUTLETS (an Entrée).
Ingredients. —About 3 lbs. of the prime part of the leg of veal, egg and bread-crumbs, 3 tablespoonfuls of minced savoury herbs, salt and pepper to taste, a small piece of butter. Mode. —Have the veal cut into slices about ¾ of an inch in thickness, and, if not cut perfectly even, level the meat with a cutlet-bat or rolling-pin. Shape and trim the cutlets, and brush them over with egg. Sprinkle with bread-crumbs, with which have been mixed minced herbs and a seasoning of pepper and salt, and pre
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VEAL CUTLETS, Broiled, à la Italienne (an Entrée).
VEAL CUTLETS, Broiled, à la Italienne (an Entrée).
Ingredients. —Neck of veal, salt and pepper to taste, the yolk of 1 egg, bread-crumbs, ½ pint of Italian sauce. Mode. —Cut the veal into cutlets, flatten and trim them nicely; powder over them a little salt and pepper; brush them over with the yolk of an egg, dip them into bread-crumbs, then into clarified butter, and, afterwards, in the bread-crumbs again; boil or fry them over a clear fire, that they may acquire a good brown colour. Arrange them in the dish alternately with rashers of broiled
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VEAL CUTLETS, à la Maintenon (an Entrée).
VEAL CUTLETS, à la Maintenon (an Entrée).
Ingredients. —2 or 3 lbs. of veal cutlets, egg and bread-crumbs, 2 tablespoonfuls of minced savoury herbs, salt and pepper to taste, a little grated nutmeg. Mode. —Cut the cutlets about ¾ inch in thickness, flatten them, and brush them over with the yolk of an egg; dip them into bread-crumbs and minced herbs, season with pepper and salt and grated nutmeg, and fold each cutlet in a piece of buttered paper. Broil them, and send them to table with melted butter or a good gravy. Time. —From 15 to 18
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VEAL, Fillet of, au Béchamel (Cold Meat Cookery).
VEAL, Fillet of, au Béchamel (Cold Meat Cookery).
Ingredients. —A small fillet of veal, 1 pint of béchamel sauce, a few bread-crumbs, clarified butter. Mode. —A fillet of veal that has been roasted the preceding day will answer very well for this dish. Cut the middle out rather deep, leaving a good margin round, from which to cut nice slices, and if there should be any cracks in the veal, fill them up with forcemeat. Mince finely the meat that was taken out, mixing with it a little of the forcemeat to flavour, and stir to it sufficient béchamel
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VEAL, Roast Fillet of.
VEAL, Roast Fillet of.
Ingredients. —Veal, forcemeat, melted butter. Mode. —Have the fillet cut according to the size required; take out the bone, and after raising the skin from the meat, put under the flap a nice forcemeat. Prepare sufficient of this, as there should be some left to eat cold, and to season and flavour a mince if required. Skewer and bind the veal up in a round form; dredge well with flour, put it down at some distance from the fire at first, and baste continually. About ½ hour before serving, draw i
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VEAL, Fillet of.
VEAL, Fillet of.
The carving of this joint is similar to that of a round of beef. Slices, not too thick, in the direction of the line 1 to 2 are cut; and the only point to be careful about is, that the veal be evenly carved. Between the flap and the meat the stuffing is inserted, and a small portion of this should be served to every guest. The persons whom the host wishes most to honour should be asked if they like the delicious brown outside slice, as this, by many, is exceedingly relished....
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VEAL, Stewed Fillet of.
VEAL, Stewed Fillet of.
Ingredients. —A small fillet of veal, forcemeat, thickening of butter and flour, a few mushrooms, white pepper to taste, 2 tablespoonfuls of lemon-juice, 2 blades of pounded mace, ½ glass of sherry. Mode. —If the whole of the leg is purchased, take off the knuckle to stew, and also the square end, which will serve for cutlets or pies. Remove the bone, and fill the space with a forcemeat. Roll and skewer it up firmly; place a few skewers at the bottom of a stewpan to prevent the meat from stickin
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VEAL, Fricandeau of (an Entrée).
VEAL, Fricandeau of (an Entrée).
Ingredients. —A piece of the fat side of a leg of veal (about 3 lbs.), lardoons, 2 carrots, 2 large onions, a faggot of savoury herbs, 2 blades of pounded mace, 6 whole allspice, 2 bay-leaves, pepper to taste, a few slices of fat bacon, 1 pint of stock. Mode. —The veal for a fricandeau should be of the best quality, or it will not be good. It may be known by the meat being white and not thready. Take off the skin, flatten the veal on the table, then at one stroke of the knife, cut off as much as
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VEAL, Fricandeau of (more economical).
VEAL, Fricandeau of (more economical).
Ingredients. —The best end of a neck of veal (about 2½ lbs.), lardoons, 2 carrots, 2 onions, a faggot of savoury herbs, 2 blades of mace, 2 bay-leaves, a little whole white pepper, a few slices of fat bacon. Mode. —Cut away the lean part of the best end of a neck of veal with a sharp knife, scooping it from the bones. Put the bones in with a little water, which will serve to moisten the fricandeau; they should stew about 1½ hour. Lard the veal, proceed in the same way as in the preceding recipe,
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VEAL, to Carve a Knuckle of.
VEAL, to Carve a Knuckle of.
The engraving, showing the dotted line from 1 to 2, sufficiently indicates the direction which should be given to the knife in carving this dish. The best slices are those from the thickest part of the knuckle, that is, outside the line 1 to 2....
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VEAL, to Ragoût a Knuckle of.
VEAL, to Ragoût a Knuckle of.
Ingredients. —Knuckle of veal, pepper and salt to taste, flour, 1 onion, 1 head of celery, or a little celery-seed, a faggot of savoury herbs, 2 blades of pounded mace, thickening of butter and flour, a few young carrots, 1 tablespoonful of tomato sauce, 3 tablespoonfuls of sherry, the juice of ½ lemon. Mode. —Cut the meat from a knuckle of veal into neat slices, season with pepper and salt, and dredge them with flour. Fry them in a little butter of a pale brown, and put them into a stewpan with
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VEAL, Stewed Knuckle of, and Rice.
VEAL, Stewed Knuckle of, and Rice.
Ingredients. —Knuckle of veal, 1 onion, 2 blades of mace, 1 teaspoonful of salt, ½ lb. of rice. Mode. —Have the knuckle cut small, or cut some cutlets from it, that it may be just large enough to be eaten the same day it is dressed, as cold boiled veal is not a particularly tempting dish. Break the shank-bone, wash it clean, and put the meat into a stewpan with sufficient water to cover it. Let it gradually come to a boil, put in the salt, and remove the scum as fast as it rises. When it has sim
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VEAL, Roast Loin of.
VEAL, Roast Loin of.
Ingredients. —Veal; melted butter. Mode. —Paper the kidney fat; roll in and skewer the flap, which makes the joint a good shape; dredge it well with flour, and put it down to a bright fire. Should the loin be very large, skewer the kidney back for a time to roast thoroughly. Keep it well basted, and a short time before serving, remove the paper from the kidney, and allow it to acquire a nice brown colour, but it should not be burnt. Have ready some melted butter, put it into the dripping-pan aft
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VEAL, Loin of, au Béchamel (Cold Meat Cookery).
VEAL, Loin of, au Béchamel (Cold Meat Cookery).
Ingredients. —Loin of veal, ½ teaspoonful of minced lemon-peel, rather more than ½ pint of béchamel or white sauce, Mode. —A loin of veal which has come from table with very little taken off, answers well for this dish. Cut off the meat from the inside, mince it, and mix with it some minced lemon-peel; put it into sufficient béchamel to warm it through. In the mean time, wrap the joint in buttered paper, and place it in the oven to warm. When thoroughly hot, dish the mince, place the loin above
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VEAL, Loin of, à la Daube.
VEAL, Loin of, à la Daube.
Ingredients. —The chump end of a loin of veal, forcemeat, a few slices of bacon, a bunch of savoury herbs, 2 blades of mace, ½ teaspoonful of whole white pepper, 1 pint of veal stock or water, 5 or 6 green onions. Mode. —Cut off the chump from a loin of veal, and take out the bone; fill the cavity with forcemeat, tie it up tightly, and lay it in a stewpan with the bones and trimmings, and cover the veal with a few slices of bacon. Add the herbs, mace, pepper, and onions, and stock or water; cove
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VEAL, to Carve Loin of.
VEAL, to Carve Loin of.
As is the case with a loin of mutton, the careful jointing of a loin of veal is more than half the battle in carving it. If the butcher be negligent in this matter, he should be admonished; for there is nothing more annoying or irritating to an inexperienced carver than to be obliged to turn his knife in all directions to find the exact place where it should be inserted in order to divide the bones. When the jointing is properly performed, there is little difficulty in carrying the knife down in
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VEAL, Minced, with Béchamel Sauce (Cold Meat Cookery, very good).
VEAL, Minced, with Béchamel Sauce (Cold Meat Cookery, very good).
Ingredients. —The remains of a fillet of veal, 1 pint of béchamel sauce, ½ teaspoonful of minced lemon-peel, forcemeat balls. Mode. —Cut—but do not chop —a few slices of cold roast veal as finely as possible, sufficient to make rather more than 1 lb., weighed after being minced. Make the above proportion of béchamel, by recipe; add the lemon-peel, put in the veal, and let the whole gradually warm through. When it is at the point of simmering, dish it, and garnish with forcemeat balls and fried s
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VEAL, Minced (more economical).
VEAL, Minced (more economical).
Ingredients. —The remains of cold roast fillet or loin of veal, rather more than 1 pint of water, 1 onion, ½ teaspoonful of minced lemon-peel, salt and white pepper to taste, 1 blade of pounded mace, 2 or 3 young carrots, a faggot of sweet herbs, thickening of butter and flour, a tablespoonful of lemon-juice, 3 tablespoonfuls of cream or milk. Mode. —Take about 1 lb. of veal, and should there be any bones, dredge them with flour, and put them into a stewpan with the brown outside, and a few meat
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VEAL, Minced, and Macaroni (a pretty side or corner dish).
VEAL, Minced, and Macaroni (a pretty side or corner dish).
Ingredients. —¾ lb. of minced cold roast veal, 3 oz. of ham, 1 tablespoonful of gravy, pepper and salt to taste, ¼ teaspoonful of grated nutmeg, ¼ lb. of bread-crumbs, ¼ lb. of macaroni, 1 or 2 eggs to bind, a small piece of butter. Mode. —Cut some nice slices from a cold fillet of veal, trim off the brown outside, and mince the meat finely with the above proportion of ham: should the meat be very dry, add a spoonful of good gravy. Season highly with pepper and salt, add the grated nutmeg and br
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VEAL, Moulded Minced (Cold Meat Cookery).
VEAL, Moulded Minced (Cold Meat Cookery).
Ingredients. —¾ lb. of cold roast veal, a small slice of bacon, 1/3 teaspoonful of minced lemon-peel, ½ onion chopped fine, salt, pepper, and pounded mace to taste, a slice of toast soaked in milk, 1 egg. Mode. —Mince the meat very fine, after removing from it all skin and outside pieces, and chop the bacon; mix these well together, adding the lemon-peel, onion, seasoning, mace, and toast. When all the ingredients are thoroughly incorporated, beat up an egg, with which bind the mixture. Butter a
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VEAL, Braised Neck of.
VEAL, Braised Neck of.
Ingredients. —The best end of the neck of veal (from 3 to 4 lbs.), bacon, 1 tablespoonful of minced parsley, salt, pepper, and grated nutmeg to taste; 1 onion, 2 carrots, a little celery (when this is not obtainable, use the seed), ½ glass of sherry, thickening of butter and flour, lemon-juice, 1 blade of pounded mace. Mode. —Prepare the bacon for larding, and roll it in minced parsley, salt, pepper, and grated nutmeg; lard the veal, put it into a stewpan with a few slices of lean bacon or ham,
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VEAL, Roast Neck of.
VEAL, Roast Neck of.
Ingredients. —Veal, melted butter, forcemeat balls. Mode. —Have the veal cut from the best end of the neck; dredge it with flour, and put it down to a bright clear fire; keep it well basted; dish it, pour over it some melted butter, and garnish the dish with fried forcemeat balls; send to table with a cut lemon. The scrag may be boiled or stewed in various ways, with rice, onion-sauce, or parsley and butter. Time. —About 2 hours. Average cost , 8 d. per lb. Sufficient. —4 or 5 lbs. for 5 or 6 pe
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VEAL OLIVE PIE (Cold Meat Cookery).
VEAL OLIVE PIE (Cold Meat Cookery).
Ingredients. —A few thin slices of cold fillet of veal, a few thin slices of bacon, forcemeat, a cupful of gravy, 4 tablespoonfuls of cream, puff-crust. Mode. —Cut thin slices from a fillet of veal, place on them thin slices of bacon, and over them a layer of forcemeat, made by recipe, with an additional seasoning of shalot and cayenne; roll them tightly, and fill up a pie-dish with them; add the gravy and cream, cover with a puff-crust, and bake for 1 to 1½ hour: should the pie be very large, a
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VEAL PIE.
VEAL PIE.
Ingredients. —2 lbs. of veal cutlets, 1 or 2 slices of lean bacon or ham, pepper and salt to taste, 2 tablespoonfuls of minced savoury herbs, 2 blades of pounded mace, crust, 1 teacupful of gravy. Mode. —Cut the cutlets into square pieces, and season them with pepper, salt, and pounded mace; put them in a pie-dish with the savoury herbs sprinkled over, and 1 or 2 slices of lean bacon or ham placed at the top: if possible, this should be previously cooked, as undressed bacon makes the veal red, a
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VEAL AND HAM PIE.
VEAL AND HAM PIE.
Ingredients. —2 lbs. of veal cutlets, ½ lb. of boiled ham, 2 tablespoonfuls of minced savoury herbs, ¼ teaspoonful of grated nutmeg, 2 blades of pounded mace, pepper and salt to taste, a strip of lemon-peel finely minced, the yolks of 2 hard-boiled eggs, ½ pint of water, nearly ½ pint of good strong gravy, puff-crust. Mode. —Cut the veal into nice square pieces, and put a layer of them at the bottom of a pie-dish; sprinkle over these a portion of the herbs, spices, seasoning, lemon-peel, and the
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VEAL, Potted (for Breakfast).
VEAL, Potted (for Breakfast).
Ingredients. —To every lb. of veal allow ¼ lb. of ham, cayenne and pounded mace to taste, 6 oz. of fresh butter; clarified butter. Mode. —Mince the veal and ham together as finely as possible, and pound well in a mortar, with cayenne, pounded mace, and fresh butter in the above proportion. When reduced to a perfectly smooth paste, press it into potting-pots, and cover with clarified butter. If kept in a cool place, it will remain good some days. Seasonable from March to October....
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VEAL, Ragoût of Cold (Cold Meat Cookery).
VEAL, Ragoût of Cold (Cold Meat Cookery).
Ingredients. —The remains of cold veal, 1 oz. of butter, ½ pint of gravy, thickening of butter and flour, pepper and salt to taste, 1 blade of pounded mace, 1 tablespoonful of mushroom ketchup, 1 tablespoonful of sherry, 1 dessertspoonful of lemon-juice, forcemeat balls. Mode. —Any part of veal will make this dish. Cut the meat into nice-looking pieces, put them in a stewpan with 1 oz. of butter, and fry a light brown; add the gravy (hot water may be substituted for this), thicken with a little
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VEAL RISSOLES (Cold Meat Cookery).
VEAL RISSOLES (Cold Meat Cookery).
Ingredients. —A few slices of cold roast veal, a few slices of ham or bacon, 1 tablespoonful of minced parsley, 1 tablespoonful of minced savoury herbs, 1 blade of pounded mace, a very little grated nutmeg, cayenne and salt to taste, 2 eggs well beaten, bread-crumbs. Mode. —Mince the veal very finely with a little ham or bacon; add the parsley, herbs, spices, and seasoning; mix into a paste with an egg; form into balls or cones; brush these over with egg, sprinkle with bread-crumbs, and fry a ri
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VEAL ROLLS (Cold Meat Cookery).
VEAL ROLLS (Cold Meat Cookery).
Ingredients. —The remains of a cold fillet of veal, egg and bread-crumbs, a few slices of fat bacon, forcemeat. Mode. —Cut a few slices from a cold fillet of veal ½ inch thick; rub them over with egg; lay a thin slice of fat bacon over each piece of veal; brush these with the egg, and over this spread the forcemeat thinly; roll up each piece tightly, egg and bread-crumb them, and fry them a rich brown. Serve with mushroom sauce or brown gravy. Time. —10 to 15 minutes to fry the rolls. Seasonable
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VEAL, Stuffed and Stewed Shoulder of.
VEAL, Stuffed and Stewed Shoulder of.
Ingredients. —A shoulder of veal, a few slices of ham or bacon, forcemeat, 3 carrots, 2 onions, salt and pepper to taste, a faggot of savoury herbs, 3 blades of pounded mace, water, thickening of butter and flour. Mode. —Bone the joint by carefully detaching the meat from the blade-bone on one side, and then on the other, being particular not to pierce the skin; then cut the bone from the knuckle, and take it out. Fill the cavity whence the bone was taken with a forcemeat. Roll and bind the veal
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VEAL, Stewed with Peas, Young Carrots, and New Potatoes.
VEAL, Stewed with Peas, Young Carrots, and New Potatoes.
Ingredients. —3 or 4 lbs. of the loin or neck of veal, 15 young carrots, a few green onions, 1 pint of green peas, 12 new potatoes, a bunch of savoury herbs, pepper and salt to taste, 1 tablespoonful of lemon-juice, 2 tablespoonfuls of tomato sauce, 2 tablespoonfuls of mushroom ketchup. Mode. —Dredge the meat with flour, and roast or bake it for about ¾ hour: it should acquire a nice brown colour. Put the meat into a stewpan with the carrots, onions, potatoes, herbs, pepper, and salt; pour over
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VEGETABLE MARROW, Boiled.
VEGETABLE MARROW, Boiled.
Ingredients. —To each ½ gallon of water, allow 1 heaped tablespoonful of salt; vegetable marrows. Mode. —Have ready a saucepan of boiling water, salted in the above proportion; put in the marrows after peeling them, and boil them until quite tender. Take them up with a slice, halve, and, should they be very large, quarter them. Dish them on toast, and send to table with them a tureen of molted butter, or, in lieu of this, a small pat of salt butter. Large vegetable marrows may be preserved throu
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VEGETABLE MARROW, Fried.
VEGETABLE MARROW, Fried.
Ingredients. —3 medium-sized vegetable marrows, egg and bread-crumbs, hot lard. Mode. —Peel, and boil the marrows until tender in salt and water; then drain them and cut them in quarters, and take out the seeds. When thoroughly drained, brush the marrows over with egg, and sprinkle with bread-crumbs; have ready some hot lard, fry the marrow in this, and, when of a nice brown, dish; sprinkle over a little salt and pepper, and serve. Time. —About ½ hour to boil the marrow, 7 minutes to fry it. Ave
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VEGETABLE MARROWS IN WHITE SAUCE.
VEGETABLE MARROWS IN WHITE SAUCE.
Ingredients. —4 or 5 moderate-sized marrows, ½ pint of white sauce. Mode. —Pare the marrows; cut them in halves, and shape each half at the top in a point, leaving the bottom end flat for it to stand upright in the dish. Boil the marrows in salt and water until tender; take them up very carefully, and arrange them on a hot dish. Have ready ½ pint of white sauce; pour this over the marrows, and serve. Time. —From 15 to 20 minutes to boil the marrows. Average cost , in full season, 1 s. per dozen.
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VEGETABLE MARROW SOUP.
VEGETABLE MARROW SOUP.
Ingredients. —4 young vegetable marrows, or more, if very small, ½ pint of cream, salt and white pepper to taste, 2 quarts of white stock. Mode. —Pare and slice the marrows, and put them in the stock boiling. When done almost to a mash, press them through a sieve, and at the moment of serving, add the boiling cream and seasoning. Time. —1 hour. Average cost , 1 s. 2 d. per quart. Seasonable in summer. Sufficient for 8 persons....
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VEGETABLE SOUP.
VEGETABLE SOUP.
Ingredients. —7 oz. of carrot, 10 oz. of parsnip, 10 oz. of potato, cut into thin slices; 1¼ oz. of butter, 5 teaspoonfuls of flour, a teaspoonful of made mustard, salt and pepper to taste, the yolks of 2 eggs, rather more than 2 quarts of water. Mode. —Boil the vegetables in the water 2½ hours; stir them often, and if the water boils away too quickly, add more, as there should be 2 quarts of soup when done. Mix up in a basin the butter and flour, mustard, salt, and pepper, with a teacupful of c
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VEGETABLE SOUP.
VEGETABLE SOUP.
Ingredients. —Equal quantities of onions, carrots, turnips; ¼ lb. of butter, a crust of toasted bread, 1 head of celery, a faggot of herbs, salt and pepper to taste, 1 teaspoonful of powdered sugar, 2 quarts of common stock or boiling water. Allow ¾ lb. of vegetables to 2 quarts of stock. Mode. —Cut up the onions, carrots, and turnips; wash and drain them well, and put them in the stewpan with the butter and powdered sugar. Toss the whole over a sharp fire for 10 minutes, but do not let them bro
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VEGETABLE SOUP. (Good and Cheap, made without Meat.)
VEGETABLE SOUP. (Good and Cheap, made without Meat.)
Ingredients. —6 potatoes, 4 turnips, or 2 if very large; 2 carrots, 2 onions; if obtainable, 2 mushrooms; 1 head of celery, 1 large slice of bread, 1 small saltspoonful of salt, ¼ saltspoonful of ground black pepper, 2 teaspoonfuls of Harvey’s sauce, 6 quarts of water. Mode. —Peel the vegetables, and cut them up into small pieces; toast the bread rather brown, and put all into a stewpan with the water and seasoning. Simmer gently for 3 hours, or until all is reduced to a pulp, and pass it throug
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VEGETABLES, Cut for Soups, &c.
VEGETABLES, Cut for Soups, &c.
The annexed engraving represents a cutter for shaping vegetables for soups, ragoûts, stews, &c.; carrots and turnips being the usual vegetables for which this utensil is used. Cut the vegetables into slices about ¼ inch in thickness, stamp them out with the cutter, and boil them for a few minutes in salt and water, until tender. Turnips should be cut in rather thicker slices than carrots, on account of the former boiling more quickly to a pulp than the latter....
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VENISON, Hashed.
VENISON, Hashed.
Ingredients. —The remains of roast venison, its own or mutton gravy, thickening of butter and flour. Mode. —Cut the meat from the bones in neat slices, and, if there is sufficient of its own gravy left, put the meat into this, as it is preferable to any other. Should there not be enough, put the bones and trimmings into a stewpan, with about a pint of mutton gravy; let them stew gently for an hour, and strain the gravy. Put a little flour and butter into the stewpan, keep stirring until brown, t
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VENISON, Roast Haunch of.
VENISON, Roast Haunch of.
Ingredients. —Venison, coarse flour-and-water paste, a little flour. Mode. —Choose a haunch with clear, bright, and thick fat, and the cleft of the hoof smooth and close; the greater quantity of fat there is, the better quality will the meat be. As many people object to venison when it has too much haut goût , ascertain how long it has been kept, by running a sharp skewer into the meat close to the bone: when this is withdrawn, its sweetness can be judged of. With care and attention, it will kee
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VENISON, to Carve Haunch of.
VENISON, to Carve Haunch of.
Here is a grand dish for a knight of the carving-knife to exercise his skill upon, and, what will be pleasant for many to know, there is but little difficulty in the performance. An incision being made completely down to the bone, in the direction of the line 1 to 2, the gravy will then be able easily to flow; when slices, not too thick, should be cut along the haunch, as indicated by the line 4 to 3; that end of the joint marked 3 having been turned towards the carver, so that he may have a mor
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VENISON, Stewed.
VENISON, Stewed.
Ingredients. —A shoulder of venison, a few slices of mutton fat, 2 glasses of port wine, pepper and allspice to taste, 1½ pint of weak stock or gravy, ½ teaspoonful of whole pepper, ½ teaspoonful of whole allspice. Mode. —Hang the venison till tender; take out the bone, flatten the meat with a rolling-pin, and place over it a few slices of mutton fat, which have been previously soaked for 2 or 3 hours in port wine; sprinkle these with a little fine allspice and pepper, roll the meat up, and bind
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VERMICELLI PUDDING.
VERMICELLI PUDDING.
Ingredients. —4 oz. of vermicelli, 1½ pint of milk, ½ pint of cream, 3 oz. of butter, 3 oz. of sugar, 4 eggs. Mode. —Boil the vermicelli in the milk until it is tender; then stir in the remaining ingredients, omitting the cream, if not obtainable. Flavour the mixture with grated lemon-rind, essence of bitter almonds, or vanilla; butter a pie-dish; line the edges with puff-paste, put in the pudding, and bake in a moderate oven for about ¾ hour. Time. —¾ hour. Average cost , 1 s. 2 d. without crea
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VERMICELLI SOUP.
VERMICELLI SOUP.
Ingredients. —1½ lb. of bacon, stuck with cloves; ½ oz. of butter, worked up in flour; 1 small fowl, trussed for boiling; 2 oz. of vermicelli, 2 quarts of white stock. Mode. —Put the stock, bacon, butter, and fowl, into the stewpan, and stew for ¾ of an hour. Take the vermicelli, add it to a little of the stock, and set it on the fire, till it is quite tender. When the soup is ready, take out the fowl and bacon, and put the bacon on a dish. Skim the soup as clean as possible; pour it, with the v
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VERMICELLI SOUP.
VERMICELLI SOUP.
Ingredients. —¼ lb. of vermicelli, 2 quarts of clear gravy stock. Mode. —Put the vermicelli in the soup, boiling; simmer very gently for ½ an hour, and stir frequently. Time. —½ an hour. Average cost , 1 s. 3 d. per quart. Seasonable all the year. Sufficient for 8 persons....
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VOL-AU-VENT (an Entrée).
VOL-AU-VENT (an Entrée).
Ingredients. —¾ to 1 lb. of puff-paste, fricasseed chickens, rabbits, ragoûts, or the remains of cold fish, flaked and warmed in thick white sauce. Mode. —Make from ¾ to 1 lb. of puff-paste, taking care that it is very evenly rolled out each time, to ensure its rising properly; and if the paste is not extremely light, and put into a good hot oven, this cannot be accomplished, and the vol-au-vent will look very badly. Roll out the paste to the thickness of about 1½ inch, and, with a fluted cutter
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VOL-AU-VENT OF FRESH STRAWBERRIES, WITH WHIPPED CREAM.
VOL-AU-VENT OF FRESH STRAWBERRIES, WITH WHIPPED CREAM.
Ingredients. —¾ lb. of puff-paste, 1 pint of freshly-gathered strawberries, sugar to taste, a plateful of whipped cream. Mode. —Make a vol-au-vent case, only not quite so large nor so high as for a savoury one. When nearly done, brush the paste over with the white of an egg, then sprinkle on it some pounded sugar, and put it back in the oven to set the glaze. Remove the interior, or soft crumb, and, at the moment of serving, fill it with the strawberries, which should be picked, and broken up wi
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VOL-AU-VENT, Sweet, of Plums, Apples, or any other Fresh Fruit.
VOL-AU-VENT, Sweet, of Plums, Apples, or any other Fresh Fruit.
Ingredients. —¾ lb. of puff-paste, about 1 pint of fruit compôte. Mode. —Make ½ lb. of puff-paste, taking care to bake it in a good brisk oven, to draw it up nicely and make it look light. Have ready sufficient stewed fruit, the syrup of which must be boiled down until very thick; fill the vol-au-vent with this, and pile it high in the centre; powder a little sugar over it, and put it back in the oven to glaze, or use a salamander for the purpose: the vol-au-vent is then ready to serve. It may b
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WAFERS, Geneva.
WAFERS, Geneva.
Ingredients. —2 eggs, 3 oz. butter, 3 oz. flour, 3 oz. pounded sugar. Mode. —Well whisk the eggs; put them into a basin, and stir to them the butter, which should be beaten to a cream; add the flour and sifted sugar gradually, and then mix all well together. Butter a baking-sheet, and drop on it a teaspoonful of the mixture at a time, leaving a space between each. Bake in a cool oven; watch the pieces of paste, and, when half done, roll them up like wafers, and put in a small wedge of bread or p
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WALNUT KETCHUP.
WALNUT KETCHUP.
Ingredients. —100 walnuts, 1 handful of salt, 1 quart of vinegar, ¼ oz. of mace, ¼ oz. of nutmeg, ¼ oz. of cloves, ¼ oz. of ginger, ¼ oz. of whole black pepper, a small piece of horseradish, 20 shalots, ¼ lb. of anchovies, 1 pint of port wine. Mode. —Procure the walnuts at the time you can run a pin through them, slightly bruise, and put them into a jar with the salt and vinegar; let them stand 8 days, stirring every day; then drain the liquor from them, and boil it, with the above ingredients,
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WALNUT KETCHUP.
WALNUT KETCHUP.
Ingredients. —½ sieve of walnut-shells, 2 quarts of water, salt, ½ lb. of shalots, 1 oz. of cloves, 1 oz. of mace, 1 oz. of whole pepper, 1 oz. of garlic. Mode. —Put the walnut-shells into a pan, with the water, and a large quantity of salt; let them stand for 10 days, then break the shells up in the water, and let it drain through a sieve, putting a heavy weight on the top to express the juice; place it on the fire, and remove all scum that may arise. Now boil the liquor with the shalots, clove
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WALNUTS, to have Fresh throughout the Season.
WALNUTS, to have Fresh throughout the Season.
Ingredients. —To every pint of water allow 1 teaspoonful of salt. Mode. —Place the walnuts in the salt and water for 24 hours at least; then take them out, and rub them dry. Old nuts may be freshened in this manner; or walnuts, when first picked, may be put into an earthen pan with salt sprinkled amongst them, and with damped hay placed on the top of them, and then covered down with a lid. They must be well wiped before they are put on table. Seasonable. —Should be stored away in September or Oc
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WALNUTS, Pickled (very Good).
WALNUTS, Pickled (very Good).
Ingredients. —100 walnuts, salt and water. To each quart of vinegar allow 2 oz. of whole black pepper, 1 oz. of allspice, 1 oz. of bruised ginger. Mode. —Procure the walnuts while young; be careful they are not woody, and prick them well with a fork; prepare a strong brine of salt and water (4 lbs. of salt to each gallon of water), into which put the walnuts, letting them remain 9 days, and changing the brine every third day; drain them off, put them on a dish, place it in the sun until they bec
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WATER SOUCHY.
WATER SOUCHY.
Perch, tench, soles, eels, and flounders are considered the best fish for this dish. For the souchy, put some water into a stewpan with a bunch of chopped parsley, some roots, and sufficient salt to make it brackish. Let these simmer for 1 hour, and then stew the fish in this water. When they are done, take them out to drain, have ready some finely-chopped parsley, and a few roots cut into slices of about one inch thick and an inch in length. Put the fish in a tureen or deep dish, strain the liq
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WHEATEARS, to Dress.
WHEATEARS, to Dress.
Ingredients. —Wheatears; fresh butter. Mode. —After the birds are picked, gutted, and cleaned, truss them like larks, put them down to a quick fire, and baste them well with fresh butter. When done, which will be in about 20 minutes, dish them on fried bread-crumbs, and garnish the dish with slices of lemon. Time. —20 minutes. Seasonable from July to October....
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WHISKEY CORDIAL.
WHISKEY CORDIAL.
Ingredients. —1 lb. of ripe white currants, the rind of 2 lemons, ¼ oz. of grated ginger, 1 quart of whiskey, 1 lb. of lump sugar. Mode. —Strip the currants from the stalks; put them into a large jug; add the lemon-rind, ginger, and whiskey; cover the jug closely, and let it remain covered for 24 hours. Strain through a hair-sieve, add the lump sugar, and let it stand 12 hours longer; then bottle, and cork well. Time. —To stand 24 hours before being strained; 12 hours after the sugar is added. S
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WHITEBAIT, to Dress.
WHITEBAIT, to Dress.
Ingredients. —A little flour, hot lard, seasoning of salt. Mode. —This fish should be put into iced water as soon as bought, unless they are cooked immediately. Drain them from the water in a colander, and have ready a nice clean dry cloth, over which put 2 good handfuls of flour. Toss in the whitebait, shake them lightly in the cloth, and put them in a wicker-sieve to take away the superfluous flour. Throw them into a pan of boiling lard, very few at a time, and let them fry till of a whitey-br
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WHITE SAUCE, Good.
WHITE SAUCE, Good.
Ingredients. —½ pint of white stock, ½ pint of cream, 1 dessertspoonful of flour, salt to taste. Mode. —Have ready a delicately-clean saucepan, into which put the stock, which should be well flavoured with vegetables, and rather savoury; mix the flour smoothly with the cream, add it to the stock, season with a little salt, and boil all these ingredients very gently for about 10 minutes, keeping them well stirred the whole time, as this sauce is very liable to burn. Time. —10 minutes. Average cos
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WHITE SAUCE, Made without Meat.
WHITE SAUCE, Made without Meat.
Ingredients. —2 oz. of butter, 2 small onions, 1 carrot, ½ a small teacupful of flour, 1 pint of new milk, salt and cayenne to taste. Mode. —Cut up the onions and carrot very small, and put them into a stewpan with the butter; simmer them till the butter is nearly dried up; then stir in the flour, and add the milk; boil the whole gently until it thickens, strain it, season with salt and cayenne, and it will be ready to serve. Time. —¼ hour. Average cost , 5 d. Sufficient for a pair of fowls. Sea
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WHITE SAUCE (a very Simple and Inexpensive Method).
WHITE SAUCE (a very Simple and Inexpensive Method).
Ingredients. —1½ pint of milk, 1½ oz. of rice, 1 strip of lemon-peel, 1 small blade of pounded mace, salt and cayenne to taste. Mode. —Boil the milk with the lemon-peel and rice until the latter is perfectly tender, then take out the lemon-peel and pound the milk and rice together; put it back into the stewpan to warm, add the mace and seasoning, give it one boil, and serve. This sauce should be of the consistency of thick cream. Time. —About 1½ hour to boil the rice. Average cost , 4 d. Suffici
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WHITING, Boiled.
WHITING, Boiled.
Ingredients. —¼ lb. of salt to each gallon of water. Mode. —Cleanse the fish, but do not skin them; lay them in a fish-kettle, with sufficient cold water to cover them, and salt in the above proportion. Bring them gradually to a boil, and simmer gently for about 5 minutes, or rather more should the fish be very large. Dish them on a hot napkin, and garnish with tufts of parsley. Serve with anchovy or caper sauce, and plain melted butter. Time. —After the water boils, 5 minutes. Average cost for
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WHITING, Broiled.
WHITING, Broiled.
Ingredients. —Salt and water; flour. Mode. —Wash the whiting in salt and water, wipe them thoroughly, and let them remain in the cloth to absorb all moisture. Flour them well, and broil over a very clear fire. Serve with maître d’hôtel sauce, or plain melted butter ( see Sauces ). Be careful to preserve the liver, as by some it is considered very delicate. Time. —5 minutes for a small whiting. Average cost , 4 d. each. Seasonable all the year, but best from October to March. Sufficient. —1 small
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WHITING, &c.
WHITING, &c.
Whiting, pike, haddock, and other fish, when of a sufficiently large size, may be carved in the same manner as salmon. When small, they may be cut through, bone and all, and helped in nice pieces, a middling-sized whiting serving for two slices....
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WHITING, Fried.
WHITING, Fried.
Ingredients. —Egg and bread-crumbs, a little flour, hot lard, or clarified dripping. Mode. —Take off the skin, clean, and thoroughly wipe the fish free from all moisture, as this is most essential, in order that the egg and bread-crumbs may properly adhere. Fasten the tail in the mouth by means of a small skewer, brush the fish over with egg, dredge with a little flour, and cover with bread-crumbs. Fry them in hot lard or clarified dripping of a nice colour, and serve them on a napkin, garnished
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WHITING AU GRATIN, or BAKED WHITING.
WHITING AU GRATIN, or BAKED WHITING.
Ingredients. —4 whiting, butter, 1 tablespoonful of minced parsley, a few chopped mushrooms when obtainable; pepper, salt, and grated nutmeg to taste; butter, 2 glasses of sherry or Madeira, bread-crumbs. Mode. —Grease the bottom of a baking-dish with butter, and over it strew some minced parsley and mushrooms. Scale, empty, and wash the whitings, and wipe them thoroughly dry, carefully preserving the livers. Lay them in the dish, sprinkle them with bread-crumbs and seasoning, adding a little gr
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WHITING AUX FINES HERBES.
WHITING AUX FINES HERBES.
Ingredients. —1 bunch of sweet herbs chopped very fine; butter. Mode. —Clean and skin the fish, fasten the tails in the mouths, and lay them in a baking-dish. Mince the herbs very fine, strew them over the fish, and place small pieces of butter over; cover with another dish, and let them simmer in a Dutch oven for ¼ hour or 20 minutes. Turn the fish once or twice, and serve with the sauce poured over. Time. —¼ hour or 20 minutes. Average cost , 4 d. each. Seasonable all the year, but best from O
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WIDGEON, Roast.
WIDGEON, Roast.
Ingredients. —Widgeons, a little flour, butter. Mode. —These are trussed in the same manner as wild duck, but must not be kept so long before they are dressed. Put them down to a brisk fire; flour, and baste them continually with butter, and, when browned and nicely frothed, send them to table hot and quickly. Serve with brown gravy, or orange gravy, and a cut lemon. Time. —¼ hour; if liked well done, 20 minutes. Average cost , 1 s. each: but seldom bought. Sufficient. —2 for a dish. Seasonable
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WIDGEON.
WIDGEON.
Widgeon may be carved in the same way as described in regard to wild duck....
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WINE OR BRANDY SAUCE FOR PUDDINGS.
WINE OR BRANDY SAUCE FOR PUDDINGS.
Ingredients. —1 pint of melted butter, 3 heaped teaspoonfuls of pounded sugar; 1 large wineglassful of port or sherry, or ¾ of a small glassful of brandy. Mode. —Make ½ pint of melted butter, omitting the salt; then stir in the sugar and wine or spirit in the above proportion, and bring the sauce to the point of boiling. Serve in a boat or tureen separately, and, if liked, pour a little of it over the pudding. To convert this into punch sauce, add to the sherry and brandy a small wineglassful of
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WINE SAUCE FOR PUDDINGS.
WINE SAUCE FOR PUDDINGS.
Ingredients. —½ pint of sherry, ¼ pint of water, the yolks of 5 eggs, 2 oz. of pounded sugar, ½ teaspoonful of minced lemon-peel, a few pieces of candied citron cut thin. Mode. —Separate the yolks from the whites of 5 eggs; beat them, and put them into a very clean saucepan (if at hand, a lined one is best); add all the other ingredients, place them over a sharp fire, and keep stirring until the sauce begins to thicken; then take it off and serve. If it is allowed to boil, it will be spoiled, as
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WINE SAUCE FOR PUDDINGS, Excellent.
WINE SAUCE FOR PUDDINGS, Excellent.
Ingredients. —The yolks of 4 eggs, 1 teaspoonful of flour, 2 oz. of pounded sugar, 2 oz. of fresh butter, ¼ saltspoonful of salt, ½ pint of sherry or Madeira. Mode. —Put the butter and flour into a saucepan, and stir them over the fire until the former thickens; then add the sugar, salt, and wine, and mix these ingredients well together. Separate the yolks from the whites of 4 eggs; beat up the former, and stir them briskly to the sauce; let it remain over the fire until it is on the point of si
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WINE, to Mull.
WINE, to Mull.
Ingredients. —To every pint of wine allow 1 large cupful of water, sugar, and spice to taste. Mode. —In making preparations like the above, it is very difficult to give the exact proportions of ingredients like sugar and spice, as what quantity might suit one person would be to another quite distasteful. Boil the spice in the water until the flavour is extracted, then add the wine and sugar, and bring the whole to the boiling-point, when serve with strips of crisp dry toast, or with biscuits. Th
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WOODCOCK, Roast.
WOODCOCK, Roast.
Ingredients. —Woodcocks; butter, flour, toast. Mode. —Woodcocks should not be drawn, as the trails are, by epicures, considered a great delicacy. Pluck, and wipe them well outside; truss them with the legs close to the body, and the feet pressing upon the thighs; skin the neck and head, and bring the beak round under the wing. Place some slices of toast in the dripping-pan to catch the trails, allowing a piece of toast for each bird. Roast before a clear fire from 15 to 25 minutes; keep them wel
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WOODCOCK.
WOODCOCK.
This bird, like a partridge, may be carved by cutting it exactly into two like portions, or made into three helpings, as described in carving partridge. The backbone is considered the tit-bit of a woodcock, and by many the thigh is also thought a great delicacy. This bird is served in the manner advised by Brillat Savarin, in connection with the pheasant, viz., on toast which has received its drippings whilst roasting; and a piece of this toast should invariably accompany each plate....
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WOODCOCK, SCOTCH.
WOODCOCK, SCOTCH.
Ingredients. —A few slices of hot buttered toast; allow 1 anchovy to each slice. For the sauce,—¼ pint of cream, the yolks of 3 eggs. Mode. —Separate the yolks from the whites of the eggs; beat the former, stir to them the cream, and bring the sauce to the boiling-point, but do not allow it to boil, or it will curdle. Have ready some hot buttered toast, spread with anchovies pounded to a paste; pour a little of the hot sauce on the top, and serve very hot and very quickly. Time. —5 minutes to ma
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YEAST-CAKE.
YEAST-CAKE.
Ingredients. —1½ lb. of flour, ½ lb. of butter, ½ pint of milk, 1½ tablespoonful of good yeast, 3 eggs, ¾ lb. of currants, ½ lb. of white moist sugar, 2 oz. of candied peel. Mode. —Put the milk and butter into a saucepan, and shake it round over a fire until the butter is melted, but do not allow the milk to get very hot. Put the flour into a basin, stir to it the milk and butter, the yeast and eggs, which should be well beaten, and form the whole into a smooth dough. Let it stand in a warm plac
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YEAST-DUMPLINGS.
YEAST-DUMPLINGS.
Ingredients. —½ quartern of dough, boiling water. Mode. —Make a very light dough as for bread, using to mix it, milk, instead of water; divide it into 7 or 8 dumplings; plunge them into boiling water, and boil them for 20 minutes. Serve the instant they are taken up, as they spoil directly, by falling and becoming heavy; and in eating them do not touch them with a knife, but tear them apart with two forks. They may be eaten with meat gravy, or cold butter and sugar; and if not convenient to make
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YEAST, to Make, for Bread.
YEAST, to Make, for Bread.
Ingredients. —1½ oz. of hops, 3 quarts of water, 1 lb. of bruised malt, ½ pint of yeast. Mode. —Boil the hops in the water for 20 minutes; let it stand for about 5 minutes, then add it to 1 lb. of bruised malt prepared as for brewing. Let the mixture stand covered till about lukewarm; then put in not quite ½ pint of yeast; keep it warm, and let it work 3 or 4 hours; then put it into small ½-pint bottles (ginger-beer bottles are the best for the purpose), cork them well, and tie them down. The ye
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YEAST, Kirkleatham.
YEAST, Kirkleatham.
Ingredients. —2 oz. of hops, 4 quarts of water, ½ lb. of flour, ½ pint of yeast. Mode. —Boil the hops and water for 20 minutes; strain, and mix with the liquid ½ lb. of flour and not quite ½ pint of yeast. Bottle it up, and tie the corks down. When wanted for use, boil potatoes according to the quantity of bread to be made (about 3 lbs. are sufficient for about a peck of flour); mash them, add to them ½ lb. of flour, and mix about ½ pint of the yeast with them; let this mixture stand all day, an
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Asque ad Finem.
Asque ad Finem.
HER hand has lost its cunning—the firm, true hand that wrote these formulæ , and penned the information contained in this little book. Cold in the silent tomb lie the once nimble, useful fingers,—now nerveless, unable for anything, and ne’er to do work more in this world! Exquisite palate, unerring judgment, sound common sense, refined tastes,—all these had the dear Lady who has gone ere her youth had scarcely come. But four times seven years were all she passed in this world; and since the day
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BEETON’S ONE SHILLING HOUSEHOLD BOOKS,
BEETON’S ONE SHILLING HOUSEHOLD BOOKS,
Coloured and other Illustrations, Cloth Wrappers. ———————————— Price 15 s. , demy 8vo, half roan; 18 s. 6 d. , half calf, with Maps and Illustrations, BEETON’S DICTIONARY of UNIVERSAL INFORMATION. Complete, A to Z. Comprising Geography, Biography, History, Mythology, Biblical Knowledge, Chronology, with the Pronunciation of every Proper Name. “The ‘Dictionary of Universal Information’ just published by Mr. S. O. Beeton, supplies a desideratum much and widely felt—that of a comprehensive yet port
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VALUABLE WORKS of REFERENCE for FAMILIES.
VALUABLE WORKS of REFERENCE for FAMILIES.
———————————— Price 15 s. , demy 8vo, half roan; 18 s. 6 d. , half calf, with Maps and Illustrations, BEETON’S DICTIONARY of UNIVERSAL INFORMATION. Complete, A to Z. Comprising Geography, Biography, History, Mythology, Biblical Knowledge, Chronology, with the Pronunciation of every Proper Name. “The ‘Dictionary of Universal Information’ just published by Mr. S. O. Beeton, supplies a desideratum much and widely felt—that of a comprehensive yet portable dictionary of proper names. The ‘Encyclopædia
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POPULAR EDUCATIONAL WORKS.
POPULAR EDUCATIONAL WORKS.
One Hundredth Thousand. THE ILLUSTRATED WEBSTER SPELLING BOOK. Demy 8vo, embellished with upwards of 250 splendid Engravings, by Gilbert , Harvey , Dalziel , and other eminent Artists, 128 pp., new and accented type, upon the principle of “Webster’s Dictionary of the English Language.” THE ILLUSTRATED WEBSTER READER. Containing Two Hundred Lessons on General Subjects, suited to the capacity of Young Learners, with Explanatory Introduction and Questions for Examination, on the plan of Noah Webste
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HOUSEHOLD AND REFERENCE BOOKS, PUBLISHED BY WARD, LOCK, AND TYLER.
HOUSEHOLD AND REFERENCE BOOKS, PUBLISHED BY WARD, LOCK, AND TYLER.
Price 7 s. 6 d. post 8vo, half roan; 10 s. 6 d. half calf, with beautifully Coloured Plates, and upwards of 300 other Engravings, MRS. BEETON’S BOOK of HOUSEHOLD MANAGEMENT. New Edition. 95th Thousand. Revised, Corrected, and Enlarged. With entirely new Coloured Cookery Plates, showing the Modern Modes of Serving Dishes. Price 3 s. 6 d. post 8vo, cloth; 5 s. half calf, numerous Illustrations, MRS. BEETON’S DICTIONARY of EVERY-DAY COOKERY. Containing a Collection of valuable Recipes, alphabetical
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WARD, LOCK, & TYLER’S USEFUL BOOKS.
WARD, LOCK, & TYLER’S USEFUL BOOKS.
ONE SHILLING EACH. ETIQUETTE, POLITENESS, and GOOD BREEDING. Embracing all Forms and Ceremonies in the Etiquette of Marriage, Christenings, Morning and Evening Parties, Letters of Introduction, Dinner Parties, Recognitions, Entertainment of Visitors, Balls, Concerts, Ceremonial Visits, Dress, Manners, Salutations, Leave-takings, and a variety of Model Letters. MARINE BOTANY and SEA-SIDE OBJECTS. Embracing every feature of interest connected with this delightful Sea-side Recreation, and Illustrat
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